Focus on SIAL: Review
Over the last week or so I have been focussing my attentions on Paris and SIAL: the world’s largest food innovation exhibition.
Innovation is the lifeblood of food retail as it drives new shoppers, new interests, new sales and new opportunities. There has been a plethora of game changing innovations over the last few years that have redefined food retailing in one way or another: bottled water, the shelf check-out, home delivery, micro-meals, vaping…the list is endless.
So, in the spirit of SIAL, I’m going to give my view of the world of retail and food innovation and then review some of the new insights that came out of the conference.
This has been a hot topic in the food industry for a long time and probably always will be. Sustainability can mean different things to different people but in its simplest form it’s a means to ensuring that we have longevity in supply of food. That can be achieved through fair wages and working conditions, exploring renewable energies or protecting the environment that produces the food. I wrote on this subject in a previous blog and in particular about how manufacturers are turning away from organisations, like the Fairtrade Foundation, in search of a more effective way of creating a sustainable supply chain.
In commercial terms, sustainability is still important to shoppers which can be evidenced from campaigns like The Grocer’s Waste Not Want Not. Suppliers should be mindful of their sustainability stance and can use it for commercial gain such as the multiple retailers’ adoption of ‘wonky veg’ to win hearts and minds.
I touched on this point briefly above but, as odd as this may sound, the management of food waste is becoming more and more trendy. This is partly driven by social awareness and hardship programs like Fair Share and also a socio-economic drive to stop throwing money down the drain through negligence and ignorance.
This trend has seen brands such as Toast Ale, beer made from surplus bread, to emerge. Now, I’m not claiming this is a new trend, far from it; the practice has existed for hundreds of years since fruit manufacturers wanted to preserve their wares in sugar to make jam or potato farmers wanted an outlet for surplus potatoes in a snacking format. What I am saying is that this concept and story is now becoming a commercial opportunity.
Online food shopping is something that has been growing steadily year after year in the UK but there has to be a significant leap forward in the near future that will be a game changer. If I was a betting man I’d say that is more than likely going to come from Jeff Bezos et al over at Amazon where drones are already lining up laden with groceries. Amazon will steal a march on the grocery sector, it’s just a matter of time.
For now, companies like Deliveroo will continue to innovate and do things differently and better than before but surely no one can beat the Amazonian beast to the online food retailing crown?
Flavour trends are really difficult to predict and if I could tell you the difference between a flash in the pan and a sticky trend I’d be a very rich man!
Flavour and food trends tend to be driven by social elements like which holiday destinations are popular at the time and therefore it changes frequently, almost on a yearly basis. One trend that is definitely here to stay in the UK is provenance. We are still obsessed by where our food comes from to keep a check on traceability and quality.
Health is still prominent on the trend agenda in the UK and the movement over the last 18 months has seen protein come into the limelight. Is this trend a sticky one? I think not but only time will tell.
Now that my soap box is well worn I’ll move on to take a look at the World Tour studies produced by SIAL with a focus on what we can expect in the UK.
World Tour Studies: UK Trends
Three Key Food Trends:
Coconutty – Daniel Selwood (journalist for The Grocer magazine) highlights Pip&Nut (which I wrote about in a previous blog) as the key brand in this trend. He highlights that British shoppers are looking for products with functional benefits and coconut proliferations will be around for the next few years.
No Carbs – Selwood also calls out the British quest for a tasty alternative to a carbohydrate accompaniment which has led to a whole raft of innovative pasta/noodle/potato alternatives.
Super Snacking – this review also comments on the snacking revolution that is well underway in the UK with lifestyle champions on the search for more tasty and more beneficial snacks. Selwood highlights popcorn as a key trend along with a range of new snacking options brought by brands like Graze.
Trends in Retail
This report offers a few juicy nuggets in terms of what to watch in the retail market with Amazon Fresh, Holland & Barrett driving change in the arena.
So all that leaves me to ask is what are your food or retail trends for 2017 that you want to highlight? Come on people, sharing is caring.