Global Food & Beverage Report 2020

GLOBAL FOOD & BEVERAGE REPORT 2020

1 APPROACHAPPROACHSUMMARY SUMMARY

EXPLORE DEFINE EXPRESS

Gather global F&B data from a variety of worldwide resources Report completion: Identification of identifying global Data aggregation and overarching macro F&B trends, how they multi-stage analysis, F&B opportunity areas sit within the context identifying global micro in context of wider of wider trends global cultural & social cultural/social factors factors with supporting trend manifestations Identify wider cultural & social factors which affect trends and TUCO

5 WHAT’SGLOBAL NEWSCOPE FOR 2019-2020? tfp has 15 years’ experience as an authority on food and beverage trends, and our research and analysis team is made Social Media up of industry experts – ranging from development and Conferences & Events marketing to chefs and hospitality. Menu Analytics For this report, we undertook bespoke extensive deep dive research, specifically: Regional Data • News aggregation • Menu collection and analysis across key channels: QSR, street food, casual, high end, retail • Review of chefs, online social media influencers and Spotters Retail Launches general social media chatter

All of the above across global regions: UK, Europe, North News Feed Chef Profiles America (NAM), Latin America (LATAM), Middle East, Asia and Australasia.

We reviewed and analysed this research to identify trends to form a bespoke trends framework for TUCO.

6 GLOBALWHAT’S NEW DATA SINCE LAST YEAR?

Well into adulthood, Millennials are delaying the big milestones, such as parenthood and house ownership. They’re not afraid to splash out on the little luxuries though, particularly food. They continue to live up to their foodie status in 2020. They’re driven to try new dishes spotted on social media or in restaurants. However, Millennials are generally more cautious and anxious about life after lockdown than younger consumers. Photo: The Creative Exchange on Unsplash 12 GEN Z

These socially responsible young adults put gender equality, diversity and LGBT equality high on their agendas. They spend a lot of time communicating with like minded individuals online, favouring TikTok or Snapchat over Facebook. ‘Generation Sensible’ are drinking, smoking and spending less than those before them. That said, they spend a lot of their (and their parents’) money on fast food and take out. Photo: Matheus Ferrero on Unsplash 13 SOCIAL & CULTURAL TRENDS

These trends work at an overarching cultural level and drive the Food & Beverage Trends.

1 GLOBAL DRIVER

Securing the Future

5 MACRO CULTURAL TRENDS

Readdress & Reconnect Optimising the Self Don't Stop the Gratification Cultural Creativity The Pleasure Principle 14 SECURING THE FUTURE

This is the time, the tipping point, where we all get to decide the part we want to play, or not, in our futures; as the central theme of ‘Revolution’ of last year morphs into the corresponding actions or non-actions felt from the political, social, environmental and economic changes going on around us.

Many of our trends this year are the responses to belief that change and a new order is needed (or a determination to hold onto what we have become used to). This belief rises and falls throughout history, punctuated by phases of stability, peace and calm. This so-called “millenarianism”, documented by Norman Cohn, is an outbreak of the belief that the current sociopolitical system needs to be broken, then re-invented, because it is ineffective, corrupt and in some senses evil. We now have our heroes emerging to help save us from ourselves…

15 READDRESS & RECONNECT

Climate breakdown, economic misery and political turmoil has prompted us to reflect and question “Where did it all go wrong?", “Have we gone too far?”. We now crave to reconnect with our planet, and the good old days before the industrial revolution, artificial chemicals and modern technology. There is an increasing sense of urgency that we need to take action, and we are starting to see this from both individuals and communities, as well as food producers and food suppliers. Ethical heroes such as Greta Thunberg, Alexandria Ocasio-Cortez and Bernie Sanders inspire us. And hacks, pragmatic food ideas and going back to ancient methods are becoming ever more relevant to the mainstream.

16 OPTIMISING THE SELF

Our obsession with never-ending growth and progression includes ourselves and our bodies. We believe, with enough effort, anything is possible and we continually strive to better ourselves. This is not culturally new and harks back to the times of shamans and witch doctors. We believe there is a fix for every ailment and problem - we just need to discover what it is. We are increasingly relying on technology and coming to the conclusion that “there must be an app for that”. And we are picking apart our sleep patterns in the quest to improve our well-being and optimise our performance. As well as this, we are asking what food can do for us and how it can better benefit our holistic health, and make us happier, healthier, look better and live longer.

17 DON’T STOP THE GRATIFICATION

As Richard Dawkins’ landmark 1975 book The Selfish Gene argues, we are innately selfish and thus seek constant gratification – and food is very much a part of this. Food has always provided enjoyment and, unlike previous decades where we feared processed foods, we are now prepared to use modern developments in technology to engineer our food and push the boundaries on this as much as possible. This is possibly because the emerging generation don’t have the memories of discovering that processed foods were bad for us. Anything that can justify a more expensive and exclusive product has appeal, as well as any food that can evoke the ultimate in sci-fi and mythic fantasy. As well as this, we are becoming increasingly intolerant of the tedious and the mundane, we want life and particularly our consumption of food, to be easy and hassle free.

18 CULTURAL CREATIVITY

As we are amidst a climate crisis, economic misery and political turbulence, we crave to reach out to the world to cherish our humanity, embrace our inter- connectiveness, accept our differences and celebrate “otherness”. It is through such openness to the other, that the wellspring of creativity lies, and in the world of food this has had a number of manifestations. Our minds seek the new and gain satisfaction from the stimulation of discovery.

19 THE PLEASURE PRINCIPLE

In such a turbulent world, we seek to escape from the drama and the everyday mundane through pleasure. Food has been, and continues to be, a great source of pleasure. Food flavour is moving in exciting directions. Always influential in human behaviour, its secrets are being laid bare ever more through science and experimentation. Turning the idea of foodstuffs that might otherwise be linked with low quality (or even disgust) on its head – from the valuing of aging and fats to something as traditionally unthinkable as mould. Add to this the more sophisticated use of floral flavours and more refined ways to achieve sweetness, flavour is now scaling new heights of exquisiteness.

20 MACRO CULTURAL TRENDS MAP

21 TUCO FOOD & BEVERAGE TREND MAP

22 MEGA TREND SUMMARY

HEALTH FOR ALL CONSCIENTIOUS CONSUMING

PLANT-BASED REVOLUTION IMBIBING

SUIT YOURSELF EXPERIENTIAL KITCHEN CROSSOVER

TRENDING TASTES HIGH BROW LOW BROW GLOBAL LARDER

25 HEALTH FOR ALL

Less likely to smoke than previous generations, and GENERATION RELEVANCE: with flatlining obesity and a concern for mental health1, Gen Z understand the importance of looking • 92% of 16-24 year olds think eating after after body and mind. This year we have seen healthily is important and 71% are awareness of digestive wellness go up further. concerned about their digestive Consumers continue to reduce ‘bad carbs’, which can health2 cause blood sugar spikes, this year with more pulses. • 94% of 13-to-34-year-olds agree that In 2020, we’ve focused in on anxiety and calm, as taking care of mental health is just as well as immunity, a trend that has particularly come important as taking care of physical to light in the fight against COVID-19. health3 • And half of young consumers report feeling anxious about COVID-194

DIGESTIVE WELLNESS | GOOD CARBS | KEY TO CALM | IMMUNITY PERSONALISED HEALTH

1 Pew Research Centre, UK, 2019 2 Global Data, global, 2019 3 YPulse, US, 2017 26 4 YPulse, US, 2019 HEALTH FOR ALL Those trends which are still manifesting but have 2019 TRENDS STILL PRESENT either exhibited little growth/evolution this year, or have tipped into the mainstream/ubiquity

IN PRAISE OF PROTEIN ANTI-INFLAMMATORY Protein continues to be the Turmeric, chia, acai and goji – favoured macronutrient due to all these ‘it’ ingredients are still its ability to satiate without appearing but buzz has slightly fattening. This trend has tipped waned. This could be due to into the mainstream, with big both a lack of a true consumer brands fortifying with plant understanding of the benefits, as protein. well as any hard proof.

'Plant Protein’ cereal, Kellogg’s, UK Turmeric latte – Café Louise, Israel

CLEAN ENERGY There continues to be an interest in ‘natural’ energy drinks in contrast to the likes of Red Bull. However, the same ingredients are featuring this year, including guarana, mate and ginseng.

Vitamin fortified energy – Aquarius, Spain 27 HEALTH FOR ALL KEY CHANNEL MARKETS ALIGNMENT KEY TO CALM 1 = HIGH, 5 = LOW 1 = HIGH, 5 = LOW 3 1 UK Mental health is a big concern for Gen Z, RELEVANCE FOR TUCO MEMBERS: QSR growing year on year. This trend has therefore 2 • Acknowledge and target 1 evolved from the beauty encompassing ‘Holistic products that promote calm EU Health’ trend from last year. Stress calming CASUAL and focus at key times of 4 elixirs and food to help quiet anxiety and aid the year when anxiety could 0 sleep are increasingly manifesting. CBD is a key be high e.g. exam times NAM ingredient, as well as valerian and magnesium. 1 STREET LATAM 1 MANIFESTATIONS: 0 HIGH END • Beauty & brain function still present from last MIDDLE EAST 3 year’s trend, but with no evolution 0 • Focus on mood balancing and stress relieving RETAIL benefits of CBD – less gimmicky use ASIA • CBD in juices, lattes, coffee, tea & food 1 4

• CBD shots & capsules to add to drinks AUSTRALASIA SOCIAL MEDIA • Magnesium in drinks & ice cream for sleep • Valerian in confectionery for calm LIFE EXPECTANCY: 7-10 years 33 HEALTH FOR ALL KEY TO CALM

Ice cream claims to help you Watermelon, CBD, mint & Stress relieving gum with CBD infused Americano & sleep with mineral blend basil infused herbal tea for valerian root, chamomile & latte cold brew with oat milk including magnesium inner peace gamma-aminobutyric Calm Drinks, UK Nightfood, US Mood33, US Bubble Calm, US

34 HEALTH FOR ALL KEY CHANNEL MARKETS ALIGNMENT IMMUNITY 1 = HIGH, 5 = LOW 1 = HIGH, 5 = LOW 1 2 UK Online influencers, brands and foodservice all RELEVANCE FOR TUCO MEMBERS: QSR offer solutions to help ‘boost’ immunity in light 1 • Help consumers to support 1 of the new global health threat. As well as normal immune function EU vitamin C, vitamin D is highlighted, particularly CASUAL with communication of 2 in sun-starved regions. Despite the hype, experts healthy diets and nutrient 1 advise there’s no magic bullet – a balanced diet, rich ingredients NAM plus sleep, supports normal immune function. 1 STREET • Target specific times of year LATAM 0 MANIFESTATIONS: • Be wary of making over- 1 HIGH END claims around specific • Primary focus on Vit C but also Vit D MIDDLE EAST ‘superfoods’ 2 • Menu item launches in response to COVID- 2 19 prompted interest in immunity RETAIL ASIA • Key ingredients: ginger, lemongrass, turmeric, zinc, elderberry, holy basil (Ayurvedic) 1 2

• Backlash against misinformation: no magic AUSTRALASIA SOCIAL MEDIA ingredients ‘boost’ immune system • Juice shots, chewing gum, supplements LIFE EXPECTANCY: 1-3 years 35 HEALTH FOR ALL IMMUNITY

‘Immune boosting’ herb Lemon flavoured drink with Goop recommends “D3 'Immunity’ chewing gum drink with biancaea sappan, innovation that claims to without the UV damage” for with zinc, elderberry, reishi cloves, bay leaf, ginger & lock in more vitamin C in the supporting the immune & ashwagandha lemongrass bottle system & respiratory tract Mighty Gum, US Fore Coffee, Indonesia Carabao, Thailand HUM, US

36 CONSCIENTIOUS CONSUMING

More than most other years, 2020 has really GENERATION RELEVANCE: demonstrated how young consumers expect brands to align with their values, speak up and act. Most • 79% of 13-to-36-year-olds say buying recently, 69% of Millennials and Gen Z said they products from brands that have social thought brands should participate in the good components makes them feel #BlackLivesMatter movement1. Corporate social better about spending money2 responsibility and ‘giving back’ are no longer a bonus • 69% 16-24 year olds think but an important part of choosing a brand or compostable or biodegradable restaurant, hence more companies evidencing their B packaging is important3 Corp certification, environmental credentials and food philanthropy through the pandemic. • Between March and April 2020 Pinterest saw a 191% increase in searches for the term ‘leftovers’4

WAR ON PLASTIC | A HIGHER PURPOSE | PANTRY COOKING | HYPER LOCAL ULTIMATE TRACEABILITY | SAFE & SANITARY

1 YPulse, US, 2020 2 YPulse, US, 2019 3 Global Data, global, 2019 39 4 Pinterest, 2020 CONSCIENTIOUS CONSUMING KEY CHANNEL MARKETS ALIGNMENT A HIGHER PURPOSE 1 = HIGH, 5 = LOW 1 = HIGH, 5 = LOW 4 3 UK The last few years have shown a gradual shift in RELEVANCE FOR TUCO MEMBERS: QSR consumer attitudes – values are no longer a ‘nice 2 • There are lots of different 2 to have’ but a real consideration for deciding on avenues and causes to EU a product or service. The state of emergency this CASUAL support at this point in 3 year has resulted in a real outpouring of history 1 goodwill, particularly towards key workers on NAM the pandemic front line. • Involve students in choosing 2 STREET charitable causes and garner suggestions from them for LATAM 1 MANIFESTATIONS: what sort of action to take 2 HIGH END • B Corp certified: balance business & profit MIDDLE EAST 2 • Black Lives Matter: young consumers urge 1 companies to support the movement RETAIL ASIA • Proceeds donated to bushfire cause in Aus • Foodservice send food to key workers 4 4

• Discounts/free foodservice for NHS staff AUSTRALASIA SOCIAL MEDIA • Retailers send care packages to vulnerable • Vouchers for restaurants when able to reopen LIFE EXPECTANCY: 1-3 years 43 CONSCIENTIOUS CONSUMING A HIGHER PURPOSE

During 24 hour lockdown, Black Label Rescue Tea Tree Donated 1,000 hot cross buns Food delivery truck going fast food chain delivered honey proceeds go to over Easter weekend to 12 directly to hospitals to give 10,000 free meals a day to communities affected by NHS Hospitals & shelters free meals to healthcare those in need bushfires across London workers Al Baik, KSA Meluka, Australia Dominique Ansel, UK The Habit, US

44 CONSCIENTIOUS CONSUMING KEY CHANNEL MARKETS ALIGNMENT PANTRY COOKING 1 = HIGH, 5 = LOW 1 = HIGH, 5 = LOW 3 0 UK Particularly relevant for students, tin can cooking RELEVANCE FOR TUCO MEMBERS: QSR was emerging as a trend before but it’s really 2 • Inspire consumers to elevate 1 come into its own with quarantine. In uncertain their cooking in limited EU times, it’s no surprise consumers stock up on CASUAL facilities and with pantry 3 budget-friendly, long-lasting items. Influencers essentials with e.g. videos, 0 offering recipes that don’t need a bespoke trip to recipe cards NAM the shop win on easy points too. 1 STREET LATAM 0 MANIFESTATIONS: 1 HIGH END • Popularity of tinned fish – sardines & tuna MIDDLE EAST 3 • The tuna pasta bake gets a revamp 1 • Pulses & beans used in more online recipes RETAIL ASIA • Influencers suggest uses for leftovers and “store cupboard essentials” 3 4

• Yeast shortage sparks more beer & soda bread AUSTRALASIA SOCIAL MEDIA home baking • Even easier ‘no drain’ tuna or quinoa LIFE EXPECTANCY: 4-6 years 45 CONSCIENTIOUS CONSUMING PANTRY COOKING

Matzo ball soup that suggests Gluten free pasta, chickpeas “Pantry Pasta” made from using egg replacer in Drained, canned & ready to & vegetables, “leans heavily canned tuna & red lentil response to egg shortage serve quinoa on pantry staples” pasta during lockdown passover Napolina, UK @wellandfull Lee Holmes, Australia Haaretz.com, Israel

46 CONSCIENTIOUS CONSUMING KEY CHANNEL MARKETS ALIGNMENT SAFE & SANITARY 1 = HIGH, 5 = LOW 1 = HIGH, 5 = LOW 4 3 UK As lockdown starts to lift globally, restaurants RELEVANCE FOR TUCO MEMBERS: QSR are beginning to open their doors - but not as we 4 • Explore and support routes 3 know them. Foodservice is employing drastic to encourage socialising at a EU changes to meet government regulations and CASUAL safe distance 4 limit the spread of the virus – from obsessive 1 cleaning regimes to limiting diner numbers. • Consider novel or fun ways NAM Operators are having some fun with it though… to adhere to safety and 4 STREET social distancing LATAM 3 MANIFESTATIONS: 4 HIGH END • 'Fill-in’ diners and recorded chatter make MIDDLE EAST 4 restaurants feel less empty with diner limits: 4 use of mannequins, plush toys & cut outs RETAIL ASIA • Sanitation booths & tables on entry • Table isolation through screens, mini green 4 4

houses, bumper tables or pool noodles AUSTRALASIA SOCIAL MEDIA • Vending machines added to retail & foodservice outlets LIFE EXPECTANCY: 1-3 years 51 CONSCIENTIOUS CONSUMING SAFE & SANITARY

Pandas placed in seats in Sanitiser Sommelier offers Sanitiser booth sprays restaurant to ensure diners Greenhouses installed to range of options on disinfectant mist at pub keep social distance from one keep diners separate restaurant entry entrance another Mediamatic, Netherlands The Gantry, Australia Kichiri Shinjuku, Japan Maison Saigon, Thailand

52 PLANT-BASED REVOLUTION

Casual and retail channels have historically led in GENERATION RELEVANCE: plant-based trends. But, as vegan eating matures, dishes and products are taking a more sophisticated • 9% Gen Z report never eating meat - turn. In meat and dairy alternatives, this manifests as higher than for other generations. artisan and deli techniques and cues, such as ageing Chicken is avoided by 5% of Gen Z, and curing. However, there is also a backlash against 2% of young Millennials and 4% of ‘fake’ meat with a move towards ‘clean’ plant-based other generations1 dishes and products with natural ingredients shown • 68% 16-24 year olds find the term off in all their glory. ‘plant-based’ appealing – 65% for dairy alternatives2 • 72% 16-24 year olds think grains and pulses have a positive effect on health and 72% think pea protein does3

MO-OVE OVER DAIRY | DIFFERENT MEATS | PLANT DELI | HAUTE VEGAN | CLEAN VEGAN

1 NatCen Social Research, UK, 2019 2 Global Data, global,, 2019 3 Global Data, global, 2019 53 PLANT-BASED REVOLUTION KEY CHANNEL MARKETS ALIGNMENT PLANT DELI 1 = HIGH, 5 = LOW 1 = HIGH, 5 = LOW 2 1 UK For those consumers who need a little help RELEVANCE FOR TUCO MEMBERS: QSR making the jump from animal-based to vegan, 1 • Cured and crafted meat 1 we’re seeing increasingly refined lookalike alternatives for added EU products. This year we’re zooming in on artisan CASUAL flavour to dishes 2 deli. From cured ‘ham’ to faux gras, brands and 1 foodservice show that going plant-based doesn’t • Elevated plant-based deli NAM mean you have to miss out on the finer things. ‘meats’ in the food-to-go 1 STREET fixtures e.g. deli counter LATAM 1 MANIFESTATIONS: 1 HIGH END • Curing & smoking plant-based meats MIDDLE EAST 2 • Porchetta, capicola, pastrami, bacon, corned 1 beef RETAIL ASIA • Use of seitan, beans, vegetables, coconut to emulate deli meats 2 2

• Vegetable based terrine or pâté: root AUSTRALASIA SOCIAL MEDIA vegetables, mushrooms, truffle, nuts, lentils • Specific sausages: chorizo, beer bratwurst LIFE EXPECTANCY: 4-6 years 60 PLANT-BASED REVOLUTION PLANT DELI

Plant-based corned beef Faux Gras made with Boar free bacon made from sandwiches, made from Vegochorizo made from soy mushrooms, beetroot, lentils, yellow peas beetroot, chickpeas & protein & a little chilli walnuts, garlic, thyme, Sunfed, Australia tomatoes Anamma, Norway rosemary, sage & soy sauce Unreal Deli, US Alex Gauthier - Bosh!, UK

61 PLANT-BASED REVOLUTION KEY CHANNEL MARKETS ALIGNMENT CLEAN VEGAN 1 = HIGH, 5 = LOW 1 = HIGH, 5 = LOW 1 1 UK Plant-based burgers are all very well for RELEVANCE FOR TUCO MEMBERS: QSR carnivores who want to reduce meat 1 • Review ingredient lists of 2 consumption but feel they’re missing out. vegan products and EU However, the long list of baffling ingredients is CASUAL investigate reducing or 1 forcing many to rethink the health credibility of removing unnecessary and 1 ultra realistic meat substitutes. There’s an unrecognisable items NAM emerging movement towards ‘clean’ and whole. 1 STREET • Simplify vegetable-centric dishes and allow the LATAM 1 MANIFESTATIONS: produce to be the hero 1 HIGH END • Vegan doesn’t always mean healthy MIDDLE EAST 1 • ‘Clean label’: shorter lists of familiar, natural 1 or whole food ingredients RETAIL ASIA • Labelling ranking food by degree of processing 1 2

• In foodservice, dishes featuring plants as AUSTRALASIA SOCIAL MEDIA plants, not ‘pretending’ to be meat LIFE EXPECTANCY: 7-10 years 64 PLANT-BASED REVOLUTION CLEAN VEGAN

‘Clean label’ ice cream made Avocado with fennel, from Perfect Day milk (made Aromatic, herb roasted heritage tomatoes & spring Hummus, beetroot & through microbial broccoli onions on rye sourdough sourdough fermentation) Flax & Kale, Spain #cleanvegan Black Cab Coffee, UK Smitten, US @antipodeskitchen

65 IMBIBING

While Gen Z drink comparatively less than previous GENERATION RELEVANCE: generations, recent world events have put all consumers into two camps: those that drink more and • 44% of 16-24 year olds are actively those that drink less during lockdown. Appealing to trying to reduce their alcohol both sides, sodas and spirits are carrying similar consumption and 38% consume it in sophisticated floral and fruity flavours. Visual appeal moderation1 and texture continue to play their roles, through • 36% of 21-39-year-olds say they’ve colour layering and the dalgona craze been drinking more often because of (#whippedcoffee has over two billion TikTok views). Coronavirus2 Cocktails are being enjoyed at home in innovative ways. • 55% of 18-24 year olds like to see unusual or new and trendy flavours in hot and soft drinks and 58% in alcoholic drinks3

1 Global Data, global, 2019 2 YPulse, US, 2020 3 Global Data, global, 2019 66 IMBIBING KEY CHANNEL MARKETS ALIGNMENT TEXTURED DRINKS 1 = HIGH, 5 = LOW 1 = HIGH, 5 = LOW 3 4 UK Appealing to the senses beyond flavour, there’s RELEVANCE FOR TUCO MEMBERS: QSR continued innovation with textural play in 3 • Flexible limited editions in 1 drinks. Novelty plays a big role. The cheese tea, coffee outlets to respond to EU jelly and boba of last year are still strong, but it’s CASUAL social media crazes 4 whipped, or ‘dalgona’ drinks that have stolen the 2 show, especially in lockdown. Boba has crossed • Substantial drinks that NAM over to food, with some interesting results… satiate and quench thirst 2 STREET LATAM 0 MANIFESTATIONS: 2 HIGH END • Dalgona (whipped) coffee trend on Instagram MIDDLE EAST 1 & subsequent strawberry, matcha or ube whip 5 • Yoghurt drinks with purple rice or cereal RETAIL ASIA • Canned boba drinks • Boba in food: on pizza, with ice cream, in 4 4

ramen, with crab, on waffles AUSTRALASIA SOCIAL MEDIA • Cheese tea & jelly in drinks continue from last year LIFE EXPECTANCY: 4-6 years 77 IMBIBING TEXTURED DRINKS

Various dalgona lattes inc. Whipped ‘dalgona’ Yoghurt drink with purple coconut flavour and one Boba pizza strawberry drink rice inclusions featuring jelly Domino's, Japan @nadineschlegl Koomi, Australia NAO, Vietnam

78 IMBIBING KEY CHANNEL MARKETS ALIGNMENT LIQUID LAYERS 1 = HIGH, 5 = LOW 1 = HIGH, 5 = LOW 2 4 UK The latte offers a canvas for a rainbow of colour RELEVANCE FOR TUCO MEMBERS: QSR but fruit teas and sodas are also wearing their 1 • Consider the visual appeal 2 flavours in layers. Favourite colours include pink, of beverages especially in EU yellow, blue and green, particularly from mildly CASUAL limited edition menus 3 flavoured, but dazzlingly hued, butterfly pea or 3 matcha. Ingredients provide natural colour, and • Explore uses of edible NAM often a perceived functional benefit too. colour in beverage 1 STREET development LATAM 1 MANIFESTATIONS: 2 HIGH END • Dirty matcha: coffee, milk & matcha MIDDLE EAST 2 • Layered lattes with various colours & flavours 4 • Colourful layered juices & teas RETAIL ASIA • Textural contrast within layers: jelly, yoghurt, cream 3 4

• Particularly in Asia AUSTRALASIA SOCIAL MEDIA • Bottled as well as in clear cups LIFE EXPECTANCY: 1-3 years 79 IMBIBING LIQUID LAYERS

Lavender lemonade - Blend of ice, apple cider Dirty matcha with espresso sweetened with organic Coffee and rose latte vinegar, grape & butterfly Atulea, US honey and butterfly pea tea Jolt, UK pea tea Pink Matter, US The Alley, Singapore

80 IMBIBING KEY CHANNEL MARKETS ALIGNMENT COCKTAILS IN CASA 1 = HIGH, 5 = LOW 1 = HIGH, 5 = LOW 2 0 UK In 2018 we wrote about premix drinks. While RELEVANCE FOR TUCO MEMBERS: QSR this trend settled in 2019, it’s really come into its 1 • Party, picnic and 2 own this year within the wider context of celebration kits and bundles EU cocktails at home. As bars and restaurants fight CASUAL of alcohol with mixers and 4 to stay afloat in lockdown, they’re delivering garnishes 1 premade cocktails, kits for making them yourself NAM and online tutorials for how. • Stock premixed, to-go 1 STREET cocktails in novel packaging to create an experience LATAM 2 MANIFESTATIONS: 1 HIGH END • Big spirit brands & independent bars do MIDDLE EAST 2 online cocktail masterclasses 2 • Delivery of DIY cocktail kits RETAIL ASIA • Premixed cocktails delivered by foodservice in fun, often ‘make-do’ packaging 3 4

• Premix cocktail subscription service AUSTRALASIA SOCIAL MEDIA • Classic favourites as well as new entries • Canned cocktails LIFE EXPECTANCY: 1-3 years 81 IMBIBING COCKTAILS IN CASA

Online mixology class from Quarantini premix made Alcoholic capris inc. lychee Lynette Marrero & Ryan with olive gin & lemon leaf Old Fashioned & Gimlet kits or pineapple flavour Chetiyawardana vodka Session Bar, US Mokyo, US MasterClass, global Scout, UK

82 SUIT YOURSELF

56% of 16-24 year olds and 65% of 25-34 year olds GENERATION RELEVANCE: are interested in and actively buy products that help them save time and effort1. The need for convenience • 89% of 13-37-year-olds say continues to push developments in foodservice and technology makes their lives easier, retail. Ongoing innovations in handheld formats, and 71% agree that scientific snacks and brunch appeal to shifting behaviours – no advancement is always a good thing2 longer governed by set meal times, food needs to fit in • Gen Z have a desire to stand out and with the consumer’s life. But a lot of the tech place greater value on personalised, developments made in recent years in the name of bespoke or limited-edition items convenience have proved essential during lockdown compared to other generations3 restrictions, which have also necessitated new innovations. • 46% of Millennials and 41% of Gen Z feel cautious about lockdown restrictions being lifted4

SNACKING WELL | EPIC SANDWICHES | CONTACTLESS | BUILD AT HOME | GLOBAL BRUNCH TAKE OUT WINDOW

1 Global Data, global, 2019 2 YPulse, US, 2020 3 OC&C Strategy, global, 2019 83 4 YPulse, US, 2020 SUIT YOURSELF KEY CHANNEL MARKETS ALIGNMENT TAKE OUT WINDOW 1 = HIGH, 5 = LOW 1 = HIGH, 5 = LOW 3 4 UK A new trend this year, take out windows have RELEVANCE FOR TUCO MEMBERS: QSR become an easy solution for enabling foodservice 3 • Smaller establishments for 3 outlets to keep serving diners during temporary extended opening hours and EU restaurant closures. Not limited to coffee, CASUAL specialised or slimmed 4 enterprising outlets offer everything from curb down menus 1 side cocktails to ramen. Drive thru has come into NAM its own for foodservice and retail alike. • Opportunity for more 3 STREET versatile offerings onsite LATAM 1 MANIFESTATIONS: 3 HIGH END • Take out windows for coffee, cocktails, pizza, MIDDLE EAST 2 ramen, sushi, salads & sandwiches 3 • Smaller, independent operators do takeout RETAIL ASIA • More gourmet offerings – not just fast food • Chain foodservice operators launch drive thru 4 2

for even more contact avoidance AUSTRALASIA SOCIAL MEDIA • Drive through grocery & fresh produce pick up in Asia LIFE EXPECTANCY: 1-3 years 84 SUIT YOURSELF TAKE OUT WINDOW

Drive thru introduced to Gourmet takeout window Vegetable wholesaler starts keep customers well supplied Curbside cocktails prepared serving e.g. fried chicken makeshift drive thru store during social distancing at cart outside restaurant sandos & salads amid pandemic Brooklyn Boy Bagels, Da Toscano, US The Dutch Door, US Food Supply, Japan Australia

85 SUIT YOURSELF KEY CHANNEL MARKETS ALIGNMENT EPIC SANDWICHES 1 = HIGH, 5 = LOW 1 = HIGH, 5 = LOW 4 5 UK Last year we looked at the rise of handheld RELEVANCE FOR TUCO MEMBERS: QSR formats driven by the popularity of street food. 3 • Elevate sandwich offerings 4 In 2020 we’re zooming in on sandwiches in with alternative carriers and EU particular. But these are not just any sammies – CASUAL build-your-own deli counter 5 think bread overflowing with a variety of fillings choices 4 hailing from different cuisines and brandished on NAM social media for food envy. • Explore sandwiches as an 3 STREET offer at breakfast, evening meals and late night LATAM 1 MANIFESTATIONS: munching 2 HIGH END • Thick toast bread – doorstop MIDDLE EAST Take global influences for • Fully loaded or double bread/filling • 1 flavour combinations and 3 • Overstuffed with insides visible from outside RETAIL sandwich style ASIA • Colour & variety with fresh, pickled & cooked ingredients 4 4

• Twists on banh mi e.g. mortadella AUSTRALASIA SOCIAL MEDIA • Japanese sandos & Hokkaido milk bread • Toasted & croque madame LIFE EXPECTANCY: 4-6 years 90 SUIT YOURSELF EPIC SANDWICHES

Double smoked ham, double Vegan friendly toasted Mortadella banh mi & Ham & cheese toastie in cheese, ale, honey mustard, sandwich chicken liver mousse Hokkaido style bread béchamel & fried egg on Combi, Australia Snack Bar, UK Hanso, Spain toasted 5 grain sourdough Social Brew, Australia

91 SUIT YOURSELF KEY CHANNEL MARKETS ALIGNMENT CONTACTLESS 1 = HIGH, 5 = LOW 1 = HIGH, 5 = LOW 4 3 UK While convenience drove advances in tech RELEVANCE FOR TUCO MEMBERS: QSR forward last year, necessity has moved things 4 • Hot vending and self 3 even further in 2020. This trend has been service opportunities EU renamed Contactless because it is this need to CASUAL wherever possible 4 limit contact and contagion that has resulted in 1 more automaton, self serve and delivery in new • Investigate delivery NAM guises. platforms on campus that 3 STREET do not require in-person contact or consumer effort LATAM 2 MANIFESTATIONS: 3 HIGH END • Utilise technology to reduce • Automated, self serve shops & hot vending MIDDLE EAST physical contact e.g. in app • Takeaway for all e.g. high end delivery 3 ordering 4 • Robot service & digital menus via QR code RETAIL ASIA • Contactless delivery • Ghost kitchen delivery: many menu concepts 4 4

in one kitchen AUSTRALASIA SOCIAL MEDIA • Delivery platforms diversify delivering essentials & pharmaceuticals LIFE EXPECTANCY: 1-3 years 92 SUIT YOURSELF CONTACTLESS

In response to COVID, Delivery platform introduce Foodie’s MicroMarket self supermarket unveils new ‘No Contact’ delivery option Robot chefs cooks and drains service mini market in store concept made up of to minimise coronavirus noodles consumer workplaces vending machines contagion Soba Ichi, Japan Selecta, Spain Family Mart, Thailand Deliveroo, UK

93 EXPERIENTIAL

Despite (or perhaps because of) recent restrictions on GENERATION RELEVANCE: in situ experiences, consumer hunger for more than fuel from their interactions with food is very strong. • Over a fifth of Gen Z strongly agree Instagram is awash with new visual food trends to that they would rather spend money please the eye, and weird and wonderful on experiences than products – a few sweet/savoury combos in ice cream are making for a percentage points higher than double sensorial whammy. Meanwhile, foodservice Millennials in the US and Germany1 and retail are pivoting and flexing to deliver fun and • Gen Z are most likely eat takeaway engagement at home. food once or twice per week when the average is once or twice a month2 • 39% of 16-24 year olds say they use social media to help them decide where to eat out3

GOOD ENOUGH TO EAT | ICE COLD | OMNI-CHANNEL BLUR | LIMITED EDITION HOME EXPERIENCE

1 OC&C Strategy, global, 2019 2 NatCen Social Research, UK, 2019 3 Food Standards Agency, UK, 2019 100 EXPERIENTIAL KEY CHANNEL MARKETS ALIGNMENT GOOD ENOUGH TO EAT 1 = HIGH, 5 = LOW 1 = HIGH, 5 = LOW 4 3 UK Last year this trend focused on the glut of gooey RELEVANCE FOR TUCO MEMBERS: QSR eggs and cheese filling Instagram feeds. While 3 • Introduce topping stations 4 these have gone nowhere, other visual trends or build-your-own concepts EU have also manifested. Colourful and pretty are CASUAL to create highly visual bowl 4 tenets, but natural is key. Focaccia is lovingly and topped brunch and 2 decorated with vegetables to resemble art, as are lunch offerings NAM smoothie bowls with flowers and fruit. 2 STREET • Explore the options around health bowls and sharing LATAM 5 MANIFESTATIONS: boards and platters 3 HIGH END • Focaccia art trend: decorated with images MIDDLE EAST crafted from e.g. olives & tomatoes • Consider visual appeal in 2 development 4 • Pancake boards with an array of attractively RETAIL presented pancakes & ingredients ASIA • Smoothie bowls as canvases: topped with 5 5

fruit and edible flowers artfully places AUSTRALASIA SOCIAL MEDIA • Colourful & artistic dollops, drops & smears on plates & boards LIFE EXPECTANCY: 7-10 years 102 EXPERIENTIAL GOOD ENOUGH TO EAT

Green smoothie bowl with Roasted cauliflower, tahini, flowers, pomegranate, Focaccia art gremolata, caramelised goat Pancake board pollen, fig & gojis @dianemorrisey cheese, avocado & eggs @cheeseprettyplease Farm Girl, UK Roamers, Germany

103 EXPERIENTIAL KEY CHANNEL MARKETS ALIGNMENT OMNI-CHANNEL BLUR 1 = HIGH, 5 = LOW 1 = HIGH, 5 = LOW 4 1 UK The big news last year was the explosion of food RELEVANCE FOR TUCO MEMBERS: QSR halls onto the scene. While the future of these 3 • Review space usage across 3 after the pandemic is uncertain, foodservice and sites and adapt solo EU retail have been pivoting and flexing to adjust to CASUAL function outlets to be more 4 the new normal, or at least the new normal for flexible 1 now. Hotels have doubled as grocery, NAM wholesalers and restaurants as takeaway. • Consider adding take out, 2 STREET kit and grocery offers to foodservice outlets LATAM 3 MANIFESTATIONS: 2 HIGH END • Create versatile spaces that • Restaurants/hotels come grocery stores MIDDLE EAST can be multi use 3 • Wholesalers sell direct to shoppers 3 • More restaurants do take out & delivery RETAIL ASIA • Cafés delivering breakfast boxes • Coop and M&S on Deliveroo 4 3

• Selfserve foodservice in supermarkets AUSTRALASIA SOCIAL MEDIA • Foodservice diversifying with adjacencies in delivery e.g. masks, candles LIFE EXPECTANCY: 7-10 years 106 EXPERIENTIAL OMNI-CHANNEL BLUR

Wholesalers start delivering Supermarket debuts their Takeaway & bake hot cross ‘Care packages’ of key fresh food and vegetables to new chicken fast food bun flavoured croissants ingredients, e.g. kimchi, sent consumers concept in store from café out by restaurant New Covent Garden Market, 7-Eleven, US Abbotts & Kinney, Australia Sweet Life, Poland UK

107 EXPERIENTIAL KEY CHANNEL MARKETS ALIGNMENT HOME EXPERIENCE 1 = HIGH, 5 = LOW 1 = HIGH, 5 = LOW 3 0 UK The fully immersive dining experiences of last RELEVANCE FOR TUCO MEMBERS: QSR year have necessarily ebbed owing to 2 • Expand online learning to 3 practicalities, but this hasn’t dampened consumer online socialising and EU appetite for culinary adventure. So operators are CASUAL extracurricular learning e.g. 3 taking the party to the home - from getting the cocktail masterclasses 0 restaurant experience in your dining room with NAM retail products through to online wine tasting. • Use restaurants and kitchen 2 STREET spaces to run classes (which can be virtual too) – include LATAM 2 MANIFESTATIONS: packs which can be bought 1 HIGH END to try along at home e.g. • Online wine, beer or cider tastings MIDDLE EAST fresh pasta kit to make 1 • Cook-alongs and online classes from chefs 2 • Foodservice favourite products e.g. RETAIL condiments in retail ASIA • Outlets share the recipes for their most 3 4

popular menu items AUSTRALASIA SOCIAL MEDIA • Michelin starred home delivery • Virtual dining: order from a waiter LIFE EXPECTANCY: 1-3 years 110 EXPERIENTIAL HOME EXPERIENCE

Offers public the chance to Multi course menu for 2 Café offers coffee courses vote on which of their dishes Online wine tastings including kangaroo tartare online they would like the recipe for The Fine Wine Experience, plus wine matching for Coffee Lab, Brazil e.g. the Love Bar Hong Kong delivery Pret, UK Attica, Australia

111 TRENDING TASTES

Statement flavours continue to dominate. Exotic GENERATION RELEVANCE: chillies, fragrant florals and sour flavours have grown in presence as opposed to evolving significantly. The • 55% 18-24 year olds consider trend for aromatic smoky flavours has expanded to themselves to be ‘foodies’, rising to include all things charred and burnt, following a surge 62% for 25-34 year olds1 in fire cooking. Spices are offering depth of flavour to • 59% 18-24 year olds like to try out sweet dishes but 2020 has seen a particular new flavours as soon as they’re enthusiasm for chai and cinnamon. Tropical tastes are available, going up six percentage back but CBD has been moved to Health for All as we points for 25-34 year olds1 have seen the claims around it become more connected to healthy mood and calm. • 40% 18-24 year olds like spicy flavours in snacks and 31% consume chilli or soy sauce on a regular basis1

HEAT WAVE | SPICED | WHERE THERE’S SMOKE | PICKLED & FERMENTED | BOTANICALS TROPICAL TASTES

1 Global Data, global, 2019 126 TRENDING TASTES KEY CHANNEL MARKETS ALIGNMENT WHERE THERE’S SMOKE 1 = HIGH, 5 = LOW 1 = HIGH, 5 = LOW 4 2 UK Imparting an aromatic umami flavour to all it RELEVANCE FOR TUCO MEMBERS: QSR touches, smoke continues to waft across food 4 • Investigate the opportunity 4 and drink. Mezcal is proving to be one of the for open flame cooking EU hottest spirits on cocktail menus. But we have CASUAL through BBQs and wood 5 evolved this trend to include fire cooking in fired pizza ovens 4 general, which has massively taken off in a NAM variety of cuisines, not just American BBQ. • Introduce charred and burnt 4 STREET sweet items to menus e.g. crème brûlée and Basque LATAM 5 MANIFESTATIONS: cheesecake 4 HIGH END • Live fire cooking has become hugely popular, MIDDLE EAST with some restaurants only using this method • Call out smoking 3 processes/techniques 4 • Searing directly on coals RETAIL ASIA • Plant-based e.g. charred okra, burnt cabbage • Charred lemon as a savoury dish garnish 4 4

• Smoked, roasted & burnt chocolate AUSTRALASIA SOCIAL MEDIA • Popularity of burnt Basque cheesecake • Smoked drinks & lots of mezcal cocktails LIFE EXPECTANCY: 4-6 years 133 TRENDING TASTES WHERE THERE’S SMOKE

Clarified butter gently Wagyu ribeye seared directly Smoked chilli chocolate smoked over beech wood on coals then dunked into mousse with chocolate Burnt tomato panzanella shavings white soy sauce to stop coating Aya, Dubai Nobelhart & Schmutzig, cooking process Ichu Peru, Hong Kong Germany Lazy Bear, US

134 HIGH BROW LOW BROW

Make no mistake, the quality of ingredients continues GENERATION RELEVANCE: to be of paramount importance. The democratisation of dining is about preserving this and fostering • 92% of young consumers agree that innovation, but without the pretension or allowing for indulgences every once ‘unnecessary’ trappings of the white tablecloth. All of in a while is good self-care1 the trends from last year within this section continue • 57% of Millennials & Gen Z have cut in force, partially spurred by lockdown and the rise of back on some spending because of delivery. We only expect casualisation to grow post- Coronavirus but they’re still spending pandemic, as purse strings are likely to tighten and on the food that they feel they need to food is perceived as an affordable luxury. get them through this time2 • 21% of Millennials and Gen Z are actually ordering more food delivery during the COVID-19 crisis2

ELEVATING EVERYDAY | TOAST 2.0 | FISH FOR THE MASSES | SIMPLE DONE GOOD CASUALLY FINE DINING | FANCY BAR FOOD

1 YPulse, US, 2018 2 YPulse, US, 2020 141 HIGH BROW LOW BROW KEY CHANNEL MARKETS ALIGNMENT TOAST 2.0 1 = HIGH, 5 = LOW 1 = HIGH, 5 = LOW 4 1 UK Toast beautiful toast. Last year the focus was RELEVANCE FOR TUCO MEMBERS: QSR very much on how this humble format was 4 • Expand the breakfast and 5 serving as a vessel for fancy toppings in savoury. brunch range to create a EU This current of innovation is still strong, with CASUAL more indulgent, topped, 4 thick slices of bread now emerging. Doorstop thick toast offer 2 bread is also a common feature of sweet topped NAM toasts, which have increased significantly. • Push toast into an all day 2 STREET occasion with dessert-style topping or savoury flavours LATAM 2 MANIFESTATIONS: 3 HIGH END • Explore global influences • Thick Texas toast & shibuya toast MIDDLE EAST when developing, • South East Asian kaya toast: topped with 1 specifically kaya toast 4 coconut milk & pandan RETAIL ASIA • Sweet tooth: French toast with fruit, topped banana bread, overloaded chocolate toast 5 4

• Cheesy toasted sandwiches AUSTRALASIA SOCIAL MEDIA • Fancy toppings e.g. confit garlic & goat curd, egg mayo & truffle LIFE EXPECTANCY: 4-6 years 145 HIGH BROW LOW BROW TOAST 2.0

Banana bread with protein Sloppy Jeremy: Texas toast Kaya toast: milk bread, ice-cream, date caramel, Chocolate brioche toast with beef strawberry coconut pandan jam & smashed peanut butter cups, Butter Dessert Salan, UAE Bolognese & goat cheese Maldon sea salt oat clusters & coffee bubbles Birdie G’s, US Breadbelly, US The Bowl One, UAE

146 HIGH BROW LOW BROW KEY CHANNEL MARKETS ALIGNMENT CASUALLY FINE DINING 1 = HIGH, 5 = LOW 1 = HIGH, 5 = LOW 3 1 UK The global lockdown accelerated the RELEVANCE FOR TUCO MEMBERS: QSR development of this trend from last year. It’s no 2 • Consider building 3 longer about the odd chef opening a diffusion relationships with high end EU line, but all of high end dining has been forced to CASUAL restaurants for educational 2 find ways to reach their audience under initiatives and brand link 1 restrictions. And this has inevitably led to ups NAM casualisation, primarily through delivery. 2 STREET • Take inspiration from casualised high end items LATAM 3 MANIFESTATIONS: 2 HIGH END • High end does delivery e.g. Benares, Tim MIDDLE EAST 0 Raue, Pujol 2 • Delivery app for Michelin starred dining RETAIL ASIA • High end chefs do cook-alongs • Noma serves burgers at opening after 3 3

pandemic; fried chicken in high end AUSTRALASIA SOCIAL MEDIA • High end restaurant produce wholesalers supply direct to consumers LIFE EXPECTANCY: 4-6 years 151 HIGH BROW LOW BROW CASUALLY FINE DINING

As restrictions eased, high High end chef cooked every 3rd best restaurant in Latin Platform specialises in end restaurant opened their day at 7pm with his family America delivers baskets of delivery of Michelin starred outdoor wine bar & served on Instagram live during ‘basic’ products e.g. dining burgers lockdown pineapple tamales Supper, UK Noma, Denmark Massimo Bottura, Italy Pujol, Mexico

152 GLOBAL LARDER

With unprecedented global border closures this year, it GENERATION RELEVANCE: may feel as if the world is getting smaller but, from a culinary perspective, it continues to expand. Global • Interest in unusual or exotic products Cuisine is now less conscious fusion, and more fluid ranks highest with Gen Z and they creativity. There are also new cuisines to add to this are much more likely than older mega trend: Spanish, with a focus on quality generations to be inspired by social ingredients, Authentic Italian, especially unusual media to cook international cuisines1 pasta shapes, and South East Asian beyond just Thai. • 45% 18-24 year olds are inspired to Korean of 2019 is still present but with little try new flavours when in a different evolution, and Central Asian hasn’t moved beyond an country2 emerging level of establishment.

1 Mintel, US, 2018 2 Global Data, global, 2019 155 GLOBAL LARDER KEY CHANNEL MARKETS ALIGNMENT AUTHENTIC ITALIAN 1 = HIGH, 5 = LOW 1 = HIGH, 5 = LOW 4 1 UK A new entry, this cuisine has experienced a quiet RELEVANCE FOR TUCO MEMBERS: QSR renaissance recently. Say goodbye to bog- 4 • Bring authentic naming and 3 standard Bolognese and penne arrabiata and fresh ingredients to an easy EU hello to unusual pasta shapes, both in CASUAL format e.g. fresh taglierini 4 foodservice and in kits. While ’nduja and burrata 2 are everywhere, interesting Italian vegetable • Hero seasonal ingredients NAM varieties and pulses are also getting a look in. by highlighting herbs and 3 STREET vegetables in classic Italian dishes LATAM 2 MANIFESTATIONS: 2 HIGH END • Pasta making kits and • Pasta shapes: fettucine, pappardelle, MIDDLE EAST workshops 4 conchiglie and taglierini, handkerchiefs, 3 caramelle, orecchiette RETAIL ASIA • Italian veg & pulses: radicchio, cannellini beans, broccoli rabe, friarelli 4 3

• Popular dishes: cacio e pepe, aglio e olio, AUSTRALASIA SOCIAL MEDIA gnocchi, burrata • New pasta kits in retail & delivery LIFE EXPECTANCY: 4-6 years 164 GLOBAL LARDER AUTHENTIC ITALIAN

Cacio e Pepe: house made Orecchiette with broccoli New range of frozen pasta & tonnarelli dressed with a rabe pesto, Italian sausage, sauce combos are Burrata, truffle cream, sauce of pecorino cheese and pickled cherry peppers & “convenient, authentic truffle pecorino & polenta black pepper parmesan Italian cuisine” Mercante, China Americano, India Da Toscano, US Napolina, UK

165 GLOBAL LARDER KEY CHANNEL MARKETS ALIGNMENT SPANISH INGREDIENTS 1 = HIGH, 5 = LOW 1 = HIGH, 5 = LOW 3 1 UK Spanish Regionality was a trend that surfaced RELEVANCE FOR TUCO MEMBERS: QSR and then settled in 2018. However, we’ve noticed 4 • Consider adopting grazing 3 the spotlight fall on this cuisine once again. style dining with authentic EU Instead of a regional focus, the emphasis is on CASUAL Spanish dishes 2 high quality and authentic ingredients in often 1 simple dishes. This trend is particularly evident • Elevate recipes with named NAM in new restaurant openings in Asia. Spanish ingredients 1 STREET

LATAM • Broaden the shared dining 2 MANIFESTATIONS: experience and take 2 HIGH END inspiration from the • Burnt Basque cheesecake with twists MIDDLE EAST aperitivo occasion 1 • Popular ingredients & components: 3 sobrasada, padron peppers, chorizo, pulpo, RETAIL Iberian pork, romesco, aioli ASIA • New Spanish restaurant openings in Asia 3 2

• ‘Vermouth’ eating and drinking occasion AUSTRALASIA SOCIAL MEDIA recently gained traction in the UK LIFE EXPECTANCY: 4-6 years 172 GLOBAL LARDER SPANISH INGREDIENTS

Octopus brioche with Thinly sliced morcilla blood House made boquerones: Basque burnt cheesecake sobrasada mayo & padron sausage from 100% acorn-fed pickled sardines Stone Espresso Bar & Coffee peppers Ibérico pork Lazy Bear, US Roaster, Taiwan Seabird, UK Rubia, Hong Kong

173 GLOBAL FOOD & BEVERAGE REPORT 2020

178