FSR magazine April 2018

TRENDING ON THE MENU // Chef Tools
Tech Trends
TECH TRENDS IN THE KITCHEN: THE FUTURE IS HERE // COURTESY OF DATASSENTIAL
CONSIDER THIS: 81% of consumers believe science can have a positive impact on food. What are some ways this
can happen?
3-D PRINTING
• Could food printing be in the chef’s tool kit? In
2014, Barcelona-based Natural Machines produced
a 3-D food printer that could create many dishes
beyond just sweets. Currently, high-end kitchens
and foodservice operators are using the tool.
• 3-D printing technologies are printing foods
beyond confections, spanning everything from ravioli
to pizza and beyond.
• 33% of Gen Z and 31% of Millennials are interested
in trying 3-D printed foods
MACHINE LEARNING
• Machine learning tools could assist chefs in choosing
dishes, ingredients, and ideas for their menus.
• Datassential will be releasing a tool called Food
Studio this year, which harnesses the power of
machine learning to help chefs experiment with
and develop concepts with data on 1 million dishes,
flavors, and ingredients. Stay tuned!
• This year, Datassential will launch a new machine
learning engine called Haiku, which can forecast
food trends four years in advance with 99.3% directional
accuracy. A few predictions:
Trend Current Mac Stage 2017 Penetration 2021 Predicted Penetration Net Point Change % Change
Hard Root Beer Adoption 0.6% 1.1% +0.5% +80%
Ghost Pepper Adoption 1.2% 2.0% +0.8% +77%
Avocado Toast Adoption 1.6% 2.8% +1.2% +77%
Gose Inception 1.8% 3.2% +1.4% +76%
CELLULAR AGRICULTURE
• What is it? The production of agricultural products
from cell cultures within a laboratory. These products
are exactly or nearly the same as the original
product; the only difference is how they are made.
• 27% of consumers believe cellular agriculture foods
are better for your heath
THE CONCEPT OF CELLULAR AGRICULTURE IS
STILL BRAND-NEW TO CONSUMERS
While familiarity is stronger among tech enthusiasts,
younger generations, and foodies, there’s still quite a
way to go before cellular agriculture enters the mainstream
consciousness. But then again, it’s really all just
getting started…
FAMILIARITY WITH CELLULAR AGRICULTURE
TOTAL Foodies Tech Enthusiasts Gen Z + Millennials Gen X Boomers+
10% 19% 37% 26% 10% 4%
PLANT-BASED EATING Younger generations and foodies are leading the charge toward plant-based eating.
• Dairy // 16%
• Burgers // 14%
• Hot dogs / Sausages // 11%
• Ground meat // 10%
• Jerky // 10%
• Raw fish // 9%
• Shellfish // 9%
• Cold cuts // 9%
• Bacon // 8%
• Fish fillets // 8%
• Steak // 8%
65% OF CONSUMERS TODAY want plant-based alternatives at traditional grocery stores
68 APRIL 2018 FOODNEWSFEED.COM