Musgrave MarketPlace February Food Trends 2019 BACK

February 2019 Food Trends

Inspiration | 20th January 2019

“This month we will be working closely with Bord Bia to select the participants for our 2019 Foodservice Academy programme. It’s a really exciting time as we get to meet with Irish Artisan producers and growers and see their amazing products. In ways, the Irish food industry has changed a lot over the past decade but our love of food, the passion that our producers have for it as well as the care and attention to detail put into every product remains unchanged. Meeting with these producers and hearing their amazing food stories is one of the best parts of my job! This month we look at the new trends in lab-grown meat and low alcohol drinks, plus our fascination with pumpkin spice as a flavour profile.” Deirdre Moriarty – Musgrave MarketPlace Trends Expert

Lab-grown steak, closer than we think to hitting our plates!

I have been calling out lab-grown meat as a key trend since 2017. During this time, manufacturers have focused on producing small amounts of lab-grown meat for use in burgers, but now an
Israeli company has produced a minute steak in a lab. This is a big step forward for lab-grown meat and could mean that we will be seeing it on our plates sooner than we thought. It will be interesting to see if consumers who had migrated to vegetarian or vegan diets for ethical reasons will move to this slaughter free product. Watch this space.

Have we reached critical mass on pumpkin spice?

While pumpkin spice has been the king of seasonal coffee flavours for almost ten years, its reign could be coming to an end. A recent piece of research by Mintel shows a 30% decline in pumpkin spice as a seasonal flavour between 2015 and 2017. So what is taking its place I hear you ask? Salty flavours like salted caramel, sweet flavours like maple pecan and we are seeing more spices like cardamom being used in coffee. They all sound good to me!

Will our hangovers be a thing of the past?

Carlsberg UK have done a piece of research looking at the drinking habits of 2,000 people. 59% of respondents had tried a low or no alcohol beer with 52% agreeing that it was now more socially acceptable to drink a low or no alcohol drink when socialising. With a growing number of consumers being more conscious of what and how much they drink I’m sure that we will see lots more low and no alcohol products hitting the market this year.