October 2019 Food Trends
Inspiration | 30th August 2019
Deirdre Moriarty is the Musgrave MarketPlace trends expert. Below she discusses the October 2019 food trends that have caught her eye.
I have been travelling a lot this month, spending time in Cork, Kerry, Newry and Dublin. The weather has been mixed but I always love travelling to different parts of the country and meeting with our customers and suppliers. I’ve eaten some great food and managed to squeeze in a few coffees along the way! My favourites being a crab and prawn orzo pasta with a mussel velouté and pea shoots from the Europe Hotel in Killarney, an Iced latte from Two Boys Brew and the 3fe Espresso soft serve ice cream from Gertrude. In this month’s update, I’ll be looking at health-based innovation, new food operators in Dublin and meat-free burger consumption. Have a great month!
Health-based Innovation is Increasing
We all know that health has been a megatrend over the past few years and this is evident in the innovative new food products that are being produced, catering for consumers looking to lead healthier lives. Some healthier NPD that caught my eye of late is Perfect day ice cream. The ice cream is dairy-free and contains a bioengineered yeast to produce a protein that mimics dairy protein. Also, Nestle has developed new chocolate using only the cocoa fruit and no added sugar. They are planning to launch the product in Japan later this year. Speaking of Japan something that caught my eye there recently are the coffee soba noodles from Tanuki Coffee in Chiba prefecture, check them out they look amazing.
The Dublin Food Scene
There have been a lot of new restaurant openings in Dublin over the past few months from KFC (Korean Fried Chicken) in Chimacs, opening next to fellow bubble tea newcomer Chewbrew, The Lucky Tortoise taking up permanent residence on Aungier street and now Ethiopian food is coming to the capital. Gursha an Ethiopian supper club will run on Friday and Saturday nights on North Strand Road, and if it proves popular I’m sure Gursha will be looking for a permanent home in the city.
Who’s Really Eating Meat-free Burgers?
Meat-free is a key trend at the moment so I read a recent report by NPD Group about meat-free consumption in the states with some interest. According to the report, 3% of the total sales of burgers are now plant-based. Of more interest was that most of the people who bought a meat-free option particularly in a fast food restaurant were, in fact, meat-eaters just giving the plant-based options ago. There is a take away from this for foodservice operators around meat-free options, even if your core customer set are meat eaters they still want to give plant-based a try.
This month I’ll be:
- Meeting with Holly White on vegan food trends
- Meeting with our Panel of Chefs
- Travelling to London for a food safari
Did you enjoy Deirdre’s breakdown of Food Trends? See what Deirdre had to say last month in her September Food Trends roundup.