Trends we spotted | Week 20
At hospitalitytrends.eu we spot many national and international trends on a daily basis. We pick the most interesting ones to write about, the smaller trends we use in our weekly column ‘Trends we spotted this week’.
This week, amongst others a special Instagrammable hidden dessert at Long Story Short Café in Melbourne, granola butter as the new spreadable gold and how to make dinner reservations through Instagram.
Click on the title if you would to read the full article. Enjoy reading!
A cotton candy dome holds a hidden dessert burger at Melbourne’s Long Story Short Café. Check out the video and you have to admit that it’s a very Instagrammable dessert! The dome of fairy floss is topped with edible flowers, dried fruit and popping candy. You need to pour coconut milk over it, to make the cotton candy dissolve. Finally showing you the hidden dessert: a dessert burger made with a brioche bun, honeycomb ice cream and white chocolate matcha sauce. The video shows more inspiration from this café in Melbourne.
Project Gastronomía, a gastronomic symposium addressing the future of food and gastronomy as a vehicle for change took place at London’s Town Hall Hotel on the 18 April 2018. Project Gastronomía is building a global network of multi-disciplinary eaters, organizations, as well as industry professionals who care about the future of their food system. Created in 2016 by representatives from the Basque Culinary Centre, IDEO, Azurmendi and Open Agriculture from MIT Media Lab, the project is seeking out creative ways by which we can cooperate globally to create a positive impact on a more sustainable, healthier and delicious future. Interesting read at Fine Dining Lovers.
Flashfood have come up with a new concept in which unsaleable ‘ugly’ foods are packaged into food boxes and shipped directly to consumers. For their project, Flashfood have partnered with Tyson Innovation Lab, a product development acceleration team at Tyson Foods. They have also partnered with Forgotten Harvest, a Detroit nonprofit that is active in fighting food waste and food insecurity. The boxes were launched in the Detroit metro area on Earth Day, April 22. Detroit was chosen as the launch site because of its commitment to revitalisation. The program will run for 90 days as a test launch. Read the article at Springwise for more details.
Smaller and more potent than the yellow variety, the red banana is a type of exotic fruit from Mauritius, where it is produced and enjoyed. Rich in vitamins and potassium, the red banana is perfect to use in smoothies and due to its nutritive properties, is considered a superfood. Read in the article at Fine Dining Lovers what it is exactly and about their properties. They also describe how to eat this red banana.
Granola is part healthed-up cookie butter, part nut-free sandwich topper and full ‘spreadable gold’. The product, which launched in February, is full of healthy fats and protein and all that good stuff (one variation is juiced up with grass-fed collagen). But its greatest strength is its chameleon-like way of working well in everything—be it blended into iced coffee, drizzled onto apple slices or used in place of hummus with carrots.
Launched in Thailand during April this year, Virgin Active’s CPROBIC class combines fitness with learning life-saving skills. Members can burn more than 400 calories in class while learning from CPR-certified trainers. CPROBIC was created after their research revealed that only 6% of patients needing on-the-spot CPR receive it before reaching the hospital, as most Thais have very little CPR practice. Source: the newsletter of Trendwatching!
As from May the 8th Instagram is making it far easier for curious diners to reach out to restaurants they find through the social media platform. The upgrade comes in the form of programmable “action buttons.” Restaurants will begin to feature an option that will let you either order food for delivery, or make a reservation for dinner, through partnerships with companies like OpenTable (which upgraded its own platform recently), Grubhub, and Resy. Businesses will also have better filters on the direct message inbox, which will direct messages from customers to the main inbox rather than siphoning them off into a “pending folder,” making it simple to get your questions for business owners answered.
Dutch producer of meat substitutes Vivera is the first in the world to produce 100% vegetable steak. Only vegetable ingredients such as wheat and soy are used during production. Vivera expects to produce million pieces this year. The official presentation of the vegetable steak is during the PLMA fair in the RAI Amsterdam on 29 and 30 May. The meat substitute steak is available in more than 400 supermarkets of the British supermarket chain Tesco from 21 May. In June 2018, several large supermarket chains in the Netherlands will follow.
The World Health Organization (WHO) has launched a comprehensive plan called REPLACE to eliminate industrially-produced artificial trans fats from the global food supply by 2023. Elimination of trans fats is key to protecting health and saving lives, the WHO said. The global health body estimates that every year, trans fat intake leads to over 5,00,000 deaths worldwide from cardiovascular diseases.