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20 GLOBAL FOOD TRENDS FOR 2015by Admin - http://gulftimes.ae/20-global-food-trends-for-2015/

20 GLOBAL FOOD TRENDS FOR 2015

Dubai / Gulf Time

For the connoisseurs of food, the UAE is a one-stop-shop for the best that international cuisine has to offer.However, with the UAE government health authorities promoting a healthier lifestyle for its residents, there isgrowing health consciousness among the residents.Influenced by a multitude of factors including growing populations, changing demographics, improved access toeducation, rising incomes and ongoing research in the field of dietetics and nutrition, the global food trends areconstantly evolving.As part of the 20th edition of the worlds largest annual food and hospitality trade show, Gulfood 2015, takingplace at the Dubai World Trade Centre (DWTC) from February 8 12, 2015, we look at 20 current and emergingtrends in the global food industry.

PROTEIN-RICH: Overall, the structure of the global meat trade is changing due to shifts in size and location ofdemand, with growth being driven by rising populations, incomes and increased urbanisation in emergingmarkets. For example, the GCC population is likely to exceed 50 million by 2020 a 20 percent increase on 2010 with the rising regional affluence levels resulting in increased demand for premium protein-rich foods such asmeat and dairy, and away from carbohydrate-based foods consisting of staple items such as cereals. Withincreased quality, freshness and a demand for improved Halal standards being of paramount importance, theregional market is vast for every player in the global meat industry.

ALTERNATE PROTEIN: As consumers shy away from industrial farming and opt for sustainable alternatives, foodmanufacturers and shoppers are on the lookout for the next protein source. Some substitutes that continue to gainpopularity include soy, whey and pulse protein. Emerging trends also include algae and even insect-basedproteins.

HEALTHY & ORGANIC: Continued consumer demand for all things healthy, organic, additive-free and natural isdriving an increasingly health-conscious food market both regionally and internationally. The GCC market for

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organic produce is set to reach $1.5 billion by 2018 and the UAE a hub for farmers markets and dedicatedorganic cafes and stores is leading the way in its sales.Since obesity and diabetes are two of the primary health concerns in the region, this sector is expected to onlygrow. With the regional consumption of fast food and processed foods now at an all-time high, parents are alsofighting childhood obesity by making smarter food choices for their children and looking for healthier restaurantoptions. Restaurants, forced to revamp their menus, now offer baked fries instead of French fries, salads andfruits instead of empty calorie foods, frozen yogurt instead of ice cream and fresh juices instead of sodas.LOCALLY-SOURCED INGREDIENTS: There is a growing market for seasonal produce that is sourced and/orgrown locally including meat, seafood, fruits and vegetables. Despite the challenging climate, the number of localfarmers, consumers and restaurants supporting small-scale domestic food production has substantially increasedacross the region. Given the limited water resources and climatic conditions, however, farming activities remainmarginal and the UAE and wider region are heavily reliant on imports.

RESPONSIBLY-SOURCED ANIMAL PRODUCTS: As food sustainability moves up the agenda for consumersand restaurants, more focus is given to cage-free eggs, free-range chickens and livestock, and sustainableseafood. Increased emphasis on critical issues such as animal cruelty and the preservation of wild, diverse andhealthy ecosystems, means sourcing animal products responsibly has become a source of differentiation formany restaurants and supermarkets. In the UAE, for example, the overfishing of hammour has receivedconsiderable attention and many restaurants no longer serve the under threat fish stock.

HALAL: Halal food already accounts for almost one-fifth of world food trade, and is a trend that will only grow.Halal extends into a wide variety of foodstuffs, from meat to dairy, and from canned foods to baked goods andcold drinks, with the lucrative trend being tapped by mainstream food giants and niche manufacturers alike.Globally, the sector is forecast to reach $1.6 trillion by 2018, with GCC Halalfood imports set to jump from $25.8 billion in 2010 to $53.1 billion by 2020. (Economist Intelligence Unit).

GLUTEN-FREE: As more people are tested for gluten intolerance and diagnosed with celiac disease, demand forgluten-free products is on the rise, with entire households converting to gluten-free diets to accommodate theneed of one affected family member. Gluten-free packaged goods, gluten-free muffins, buckwheat, wild rice pastaand wheat flour substitutes such as quinoa flour, amaranth flour, coconut flour and almond meal are gainingconsumer attention and market share around the world.

VEGANISM AND RAW VEGANISM: The vegan and raw vegan trends persist and continue to influence restaurantmenus around the world. Vegans, apart from avoiding all forms of meat, chicken or fish, also refrain fromconsuming dairy, eggs and any other animal-derived substances. Raw vegans add raw foodism to the plate,excluding all food cooked at a temperature of higher than 48 degrees Celsius or 118 degrees Fahrenheit.

GOOD FATS AND GOOD CARBS: With obesity a mounting concern, the popularity of vegetable oil, olive oil andfood rich in omega-3 fatty acid content has grown as consumers opt to replace bad fats, i.e. saturated and transfats, with good unsaturated fats.Similarly, simple carbs generally have a bad reputation, breaking down quickly and leading to sugar spikes asopposed to complex carbs that take longer to metabolise, maintaining stable sugar levels. As consumers shifttowards healthier lifestyles, naturally occurring sugar is favoured over sucrose and artificial sweeteners. Coconutsugar, for example, is an emerging trendit is less processed, has lower glycemic index and contains morenutrients than white table sugar.

FERMENTED FOODS: Though fermented foods rich in live bacteria have been around for a while, their popularityis set to surge in 2015 because of increasingly-recognised health benefits. Known to balance the microbiome the vast community of bacteria living within us fermented foods such as yogurt, sauerkraut, kimchi, fermentedvegetables and kefir help regulate the immune system, promote a healthy metabolism, sustain the gastrointestinaltract and help maintain a healthy weight. For example, drinks like kombucha, a centuries-old fermented tea, arebecoming a hot commodity.

SMOKED EVERYTHING: Smoking is gaining new ground for the wood-fired flavour that it adds to food andbeverages. No longer used solely for bacon and other meats, hot and cold smoking processes are now applied to

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vegetables, butters, cheeses, cocktails and other non-traditional foods including salt, sugar and paprika.SPICE ALCHEMY: Thanks to the proliferation of global cuisines, there is increased consumer interest in boldflavours and spice combinations. With general consumers seeking alternatives to salt (due to concern oversodium intake) and become amateur spice mixologists, spices like cumin, saffron, cardamom, sumac, zaatar,harissa, and Aleppo and Marash peppers are being used more frequently in cooking and found more frequently ingeneral supermarkets.

SEEDS AND NUTS: Due to their nutritional properties, nuts and seeds rich in omega-3 fatty acids, proteins,vitamins and minerals will remain the health buzzwords in 2015. Incorporated into meals and eaten as healthysnacks, nuts are used in baking to substitute wheat flour and in the preparation of raw nut cheeses for consumerspassionate about living a vegan lifestyle.

FLAVOUR FUSIONS: As consumers become increasingly sophisticated, picky and hard to surprise,manufacturers have taken to pairing unusual flavours for dynamic effect such as chilli and chocolate, wasabi andchocolate, sea salt with caramel, cinnamon and orange, strawberries with fava beans, and oyster and kiwi. Expectmore unexpected combinations in 2015.

MATCHA: Popular in Japan for centuries, Matcha, a green tea in the form of a fine green powder, is emerging asthe next big trend in ultra-healthy beverages. Packed with antioxidants, L-theanine and beta carotenes, Matcha isalso a coffee substitute and contains only a quarter of the caffeine found in coffee. In addition to being served astea, it is increasingly available in convenient formats such as lattes, sodas and ready-to-drink cans.

THE NEW COCONUT WATER(S): Consumers are moving away from fizzy, sugary drinks and seeking naturaland healthier alternatives rich in vitamins, minerals, antioxidants and electrolytes. Though coconut water hasdominated the market, new forms of hydration drinks including maple, cactus and watermelon water haveemerged. The all-natural maple water contains 15 calories per 8-ounce serving, with only half the sugar content ofcoconut water and more manganese than one cup of kale!

PACKAGING REVOLUTION: Increasingly aware of the effects their consumption patterns have on theenvironment, shoppers are driving innovations in the packaging industry. Apart from delivering healthier andfresher products, package designs also need to be sustainable, add functionality, create a novel experience,convey the brand story and be recyclable and/or compostable to gain traction with consumers. More food labelswill undergo a transformation process to align with these expectations.

FROM CLEAN TO CLEAR LABEL: Consumers are increasingly applying pressure on manufacturers to addressthe lack of definition of natural by demanding greater transparency and information about their food includingthe origin and naturalness of products. The behavioural pattern is underlined by a raft of new apps which providehealth conscious consumers with immediate access to the nutritional content of food, simply by scanning abarcode or inputting a list of ingredients.

TEXTURE MATTERS: As consumers seek more than flavour in their food adventures, texture continues to play avital role in the taste perception of food and beverages. Using it to assess whether a product is real, fresh orless processed, shoppers look for nuts in bars and cookies, and pulp in freshly-squeezed juices. Striving to maketheir products rich, crunchy and chewy, manufacturers pay special attention to crispy inclusions, soft centres andextra crunchy toppings.

CONVENIENCE FOODS: In the GCC, a fast growing population, increased urbanisation and a growing workforcehas led to generally busier lifestyles.As a result, people spend less time preparing elaborate meals, opting for the convenience of ready-to-eat,pre-packaged food instead. In addition, a greater number of organised retail offerings has significantly contributedto the growing demand for processed food, which currently accounts for more than 50 percent of the GCC foodindustry and equated to a value of $25 billion in 2013.

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