{"id":72460,"date":"2021-03-30T16:18:12","date_gmt":"2021-03-30T14:18:12","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=72460"},"modified":"2021-03-30T16:32:59","modified_gmt":"2021-03-30T14:32:59","slug":"trends-we-spotted-week-12-2021","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/trends-we-spotted-week-12-2021\/","title":{"rendered":"Trends we spotted | Week 12"},"content":{"rendered":"

At\u00a0<\/span>horecatrends.com or\u00a0<\/span>hospitalitytrends.eu we spot many national and international trends\u00a0on a daily basis. We pick the most interesting ones to write about, the\u00a0<\/span>other<\/span>\u00a0trends we use in our weekly column \u2018Trends we spotted this week\u2019.<\/span>\u00a0<\/span><\/p>\n

With this week links to articles about\u00a0<\/span><\/i>a\u00a0<\/span><\/i>cultured meat<\/span><\/i><\/b>\u00a0manufacturing at the first plant-to-fork facility T<\/span><\/i>he Chicken by\u00a0<\/span><\/i>SuperMeat\u00a0<\/span><\/i><\/b>in Israel.\u00a0<\/span><\/i>And a bit older article about the\u00a0<\/span><\/i>plant-based meat market<\/span><\/i><\/b>\u00a0estimated to be worth billions of dollars.\u00a0<\/span><\/i>We wonder what the influence<\/span><\/i>\u00a0of cultured meat\u00a0<\/span><\/i>will be\u00a0<\/span><\/i>on those sales numbers<\/span><\/i>!\u00a0<\/span><\/i>\u00a0<\/span><\/p>\n

Japan\u2019s airline ANA sold $1.8 million worth of\u00a0<\/span><\/i>Economy Class inflight meals<\/span><\/i><\/b>\u00a0to Japanese consumers for at-home dining<\/span><\/i>\u00a0and\u00a0<\/span><\/i>Shake Shack begins using\u00a0<\/span><\/i>AirCarbon\u00a0cutlery and straws<\/span><\/i><\/b>\u00a0<\/span><\/i>from Restore\u00a0Foodware\u00a0<\/span><\/i>at select locations<\/span><\/i>.<\/span><\/i>\u00a0<\/span><\/p>\n

Smarties<\/span><\/i><\/b>\u00a0is the first sweets-brand to switch to recyclable paper packaging<\/span><\/i>\u00a0an<\/span><\/i>d\u00a0<\/span><\/i>Starbucks<\/span><\/i><\/b>\u00a0recently committed to their future by setting ambitious goals in order to reduce their carbon footprint, water and waste by at least 50% in 2030.\u00a0<\/span><\/i>\u00a0<\/span><\/p>\n

A link to a great article about the thriving\u00a0<\/span><\/i>scene of\u00a0<\/span><\/i>Korean restaurants in New York<\/span><\/i><\/b>, with a couple of them with one or two Michelin stars and\u00a0<\/span><\/i>inspiration for pizzeria<\/span><\/i><\/b>s<\/span><\/i><\/b>: the g<\/span><\/i>arlic\u00a0<\/span><\/i>b<\/span><\/i>uttery\u00a0<\/span><\/i>c<\/span><\/i>rust By the Pizza Inn<\/span><\/i>.\u00a0<\/span><\/i>\u00a0<\/span><\/p>\n

Click on the title if you\u00a0<\/span>would\u00a0<\/span>like to read the full article.\u00a0<\/span>Enjoy reading!<\/span>\u00a0<\/span><\/p>\n

<\/p>\n

Japan\u2019s\u00a0<\/span><\/b>airline\u00a0<\/span><\/b>ANA\u00a0<\/span><\/b>sold<\/span><\/b>\u00a0$1.8 million wor<\/span><\/b>th of<\/span><\/b>\u00a0<\/span><\/b>Economy Class\u00a0<\/span><\/b>i<\/span><\/b>nflight\u00a0<\/span><\/b>m<\/span><\/b>eals\u00a0<\/span><\/b>t<\/span><\/b>o Japanese\u00a0<\/span><\/b>c<\/span><\/b>onsumers\u00a0<\/span><\/b>f<\/span><\/b>or\u00a0<\/span><\/b>a<\/span><\/b>t-<\/span><\/b>h<\/span><\/b>ome\u00a0<\/span><\/b>d<\/span><\/b>ining<\/span><\/b><\/a>\u00a0<\/span><\/h3>\n

ANA, Japan\u2019s largest airline, started selling international economy class inflight meals online on December 11, 2020, in response to customers\u2019 requests. Far beyond the company\u2019s expectations, they were instantly sold out. Since\u00a0then\u00a0ANA has offered 264,000 meals and the sales have totaled $1.8 million as of March 12.<\/span>\u00a0<\/span><\/p>\n

Shake Shack\u00a0<\/span><\/b>b<\/span><\/b>egins\u00a0<\/span><\/b>u<\/span><\/b>sing\u00a0AirCarbon\u00a0<\/span><\/b>c<\/span><\/b>utlery\u00a0<\/span><\/b>and straws\u00a0<\/span><\/b>at\u00a0<\/span><\/b>s<\/span><\/b>elect\u00a0<\/span><\/b>l<\/span><\/b>ocations<\/span><\/b><\/a>\u00a0<\/span><\/h3>\n

According to this article on\u00a0<\/span>the website of\u00a0<\/span>Shake S<\/span>hack<\/span>\u00a0(link in the title)<\/span>\u00a0they\u2019re<\/span>\u00a0testing cutlery and str<\/span>aws made by microbes of greenhouse gases.<\/span>\u00a0The\u00a0foodware<\/span>\u00a0made by\u00a0<\/span>Restore\u00a0<\/span>Foodware<\/span><\/a>\u00a0<\/span>is compostable<\/span>,\u00a0<\/span>s<\/span>oil degradable,<\/span>\u00a0and ocean-friendly bus is also\u00a0<\/span>carbon negative.\u00a0<\/span>This because it\u2019s made<\/span>\u00a0by microbes that consume methane and CO2<\/span>.<\/span>\u00a0The\u00a0AirCarbon\u00a0is a\u00a0<\/span>molecule that can be used much like plastic and other synthetic materials.<\/span>\u00a0More information in the article or on the website\u00a0<\/span>of Restore\u00a0Foodware.\u00a0<\/span>Across the West Coast, from San Diego to Seattle, Shake Shack will also roll out new aluminum water bottles to replace SHACK 2|O plastic water bottles at select locations.<\/span>\u00a0These bottles are<\/span>\u00a0100% reusable, 100% recyclable, and BPA free with triple filtered 7.4 pH spring water.<\/span>\u00a0<\/span><\/p>\n

New York city\u2019s Korean cuisine is expanding with bold, innovative, chef-driven\u00a0restaurants<\/span><\/b><\/a>\u00a0<\/span><\/h3>\n

If you read this article at Robb Report (link in the title) you love to go\u00a0<\/span>New York! It seems that the Korean cuisine<\/span>\u00a0is\u00a0<\/span>evolving in New York.\u00a0<\/span>Korean restaurants have long been part of the fabric of New York dining, but the shift from traditional concepts, a\u0300 la K-town barbecue, to chef-driven restaurants began about a decade ago.\u00a0<\/span>With example like\u00a0<\/span>Danji<\/span><\/a>,\u00a0<\/span>Cote<\/span><\/a>\u00a0(*)<\/span>,\u00a0<\/span>Jungsik<\/span><\/a>\u00a0<\/span>(**)<\/span>,\u00a0<\/span>Atomix<\/span><\/a>\u00a0(**)<\/span>\u00a0and many more.\u00a0<\/span>\u00a0<\/span><\/p>\n

Showcase of\u00a0<\/span><\/b>c<\/span><\/b>ultured\u00a0<\/span><\/b>m<\/span><\/b>eat\u00a0<\/span><\/b>m<\/span><\/b>anufacturing at<\/span><\/b>\u00a0the<\/span><\/b>\u00a0<\/span><\/b>f<\/span><\/b>irst\u00a0<\/span><\/b>p<\/span><\/b>lant-<\/span><\/b>t<\/span><\/b>o-<\/span><\/b>f<\/span><\/b>ork\u00a0<\/span><\/b>f<\/span><\/b>acility<\/span><\/b>\u00a0at\u00a0SuperMeat<\/span><\/b>\u00a0<\/span><\/a><\/h3>\n

We wrote about\u00a0<\/span>The Chicken, an innovative, sustainable restaurant experience from\u00a0SuperMeat<\/span>, back in\u00a0<\/span>December 2020<\/span><\/a>. It is the world\u2019s first test kitchen serving a menu of dishes developed from cultured chicken grown directly from chicken cells, all under the same roof. Their first test kitchen is near Tel Aviv in the city of Ness Ziona.\u00a0<\/span>SuperMeat<\/span><\/a>\u00a0is at the development stage and not is yet commercial. Their test kitchen has been transformed to provide a full cultured meat restaurant experience.<\/span>\u00a0In the link in the title a video about the concept by\u00a0<\/span>Future Food Tech, interesting to watch and\u00a0<\/span>we can\u2019t wait to test similar experiments by the Dutch company\u00a0<\/span>Mosa<\/span>\u00a0Meat<\/span><\/a>.\u00a0<\/span>\u00a0<\/span><\/p>\n

Plant-based meat market estimated to be worth billions of\u00a0Dollars<\/span><\/b><\/a><\/h3>\n

At\u00a0Horecatrends\u00a0we write about plant-based products on a regular basis, two weeks ago we wrote about plant-based\u00a0<\/a><\/span>Filet Mignon for example<\/span>. Our expectations for plant-based proteins and products are high, considering all the innovations that will come in this field in the years ahead of us.\u00a0<\/span>Polaris Market Research<\/span><\/a>\u00a0recently published a report in which they state that the plant-based meat market would be a 35.4 Billion Dollars (USD) market by 2027. This is partly due to increasing awareness about animal welfare and growing belief in higher nutritional value in plant-based products in comparison to animal proteins. Especially growing welfare in Asian countries leads to higher demand in animal and plant-based protein in the coming decade. We also wonder what the influence on those sales numbers will be of cultured meat like in the article about\u00a0SuperMeat\u00a0(above).<\/span>\u00a0<\/span><\/p>\n

Smarties first sweets-brand to switch to recyclable paper packaging<\/span><\/b><\/a><\/h3>\n

Nestl\u00e9, the multinational company behind Smarties, recently announced to use recyclable paper packaging for their famous-coloured chocolate sweets after a successful pilot in the United Kingdom last year. According to Global Head of Confectionary Alexander von Maillot, this decision\u00a0<\/span>will\u00a0<\/span>lead to a decrease of 250 million plastic packages globally for Smarties alone, every year.<\/span>\u00a0<\/span><\/p>\n

Starbucks sets coffee-specific environmental goals<\/span><\/b><\/a><\/h3>\n

Starbucks recently committed to their future by setting ambitious goals\u00a0in order to\u00a0reduce their carbon footprint, water and waste by at least 50% in 2030.<\/span>\u00a0<\/span>Starbucks\u00a0<\/span>just made their commitment at a special moment, the year 2021 mark<\/span>s<\/span>\u00a0their 50-year anniversary. By looking back to what has been achieved, it was also time to look ahead and see what needs to be done differently\u00a0in order to\u00a0guarantee their position 50 year from now.<\/span>\u00a0<\/span>\u201cAs we celebrate 50 years of Starbucks, we are looking ahead at ways we can reimagine the future and continue to inspire and nurture the human spirit,\u201d according to Michelle Burns, Senior Vice President at Starbucks.<\/span>\u00a0<\/span>Starbucks is investing in dozens of projects and initiatives with governments, NGO\u2019s and more than 400.000 farmers the company purchases its coffee from, in over 30 countries worldwide. Click on the title to read Starbuck\u2019s full initiative!<\/span>\u00a0<\/span>\u00a0<\/span><\/p>\n

Pizza crust innovation: Garlic Buttery Crust | By the Pizza Inn<\/a><\/h3>\n

Sounds delicious and inspirational for other\u00a0<\/span>pizza company\u2019s:\u00a0<\/span>Pizza Inn<\/span><\/a>\u00a0<\/span>has updated its crust recipe to feature buttery garlic, Romano and Parmesan cheeses.\u00a0<\/span>As from Mach 29\u00a0<\/span>all of Pizza Inn’s house-made crust edges will be finished with the blend<\/span>.<\/span>\u00a0Sounds\u00a0delicious\u00a0isn\u2019t it?\u00a0<\/span>More at the website of Pizza Market Place, link in the title.\u00a0<\/span>The 62-year-old brand and sister brand,\u00a0<\/span>Pie Five<\/span><\/a>, have more than 200 stores globally. Rave Restaurant Group is based in Dallas.<\/span>\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

At\u00a0horecatrends.com or\u00a0hospitalitytrends.eu we spot many national and international trends\u00a0on a daily basis. We pick the most interesting ones to write about, the\u00a0other\u00a0trends we use in read more<\/a><\/p>\n","protected":false},"author":30,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[81,115,85,116,89,117,98,118,104,105,109,110,124,111,133,113,80,114,120,121,123],"tags":[],"class_list":["post-72460","post","type-post","status-publish","format-standard","hentry","category-drinks-sector","category-pop-up-main-2","category-fast-food-sector","category-co-creation","category-restaurant-sector","category-social-media-main-2","category-hotel-sector","category-tech","category-catering-sector-2","category-leisure-sector-2","category-trends-2","category-eating","category-p-en","category-drinking","category-retail-sector-2","category-hospitality","category-sector-2","category-sustainability","category-product-2","category-place","category-promotion"],"acf":[],"yoast_head":"\nTrends we spotted | Week 12 | horecatrends.com<\/title>\n<meta name=\"description\" content=\"Trends we spotted week 12 2021 - 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