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PETANQUE S’MORES KOMBUCHA BALUT DURIAN ALGAE PRODUCTS A R CENTURY EGGDUMPLINGS E CONCHAS NOODLES B STINKYCHEESES S PAUL ROZIN CHARCUTERIE PATBINGSU SEPTEMBER 2019 WHAT WE SAW & LEARNED | ISSUE 69 | AT FOODSCAPE 3 YOUR FREE DATASSENTIAL TREND REPORT FB Y O U AT E I T U P . Of course Foodscape was going to get bigger this year. But did you know it would get that big? For 2 days, Foodscape attendees took over the former Chicago Tribune Printing Warehouse on the Chicago River, filling over 100,000 square feet of space. In that space we stretched our idea of what food and the food industry could be as we covered the dual themes of “Eat the World” and “Feed the World.” On the main stage, we covered topics like food waste, the psychology of eating, what authenticity means for today's consumers, microfacial recognition software, and cell-based agriculture. Then, in the first-of-its-kind Global Culinary Theater, attendees were let loose on over 30 different experience zones where they could check off over 100 different achievements, almost all of which were brand new to guests. We set a world record, ate foods like century eggs and surströmming (look up a video), headed into the Icy Igloo for kulfi and bingsoo, crafted CBD s'mores around the fire, did Tim Tam Slams, tasted algae cocktails, helped ourselves to global beers, had tea and snacks made by robots, drank civet "poop" coffee and Vietnamese egg coffee, saw chefs make jianbing and hand-pulled noodles before our very eyes, noshed on pastries at the Mexican panaderia, created our own global spice and tea blends, ate scorpions, discovered some weird world wines, and learned the art of kraut and kombucha, to name just a few of the experiences. It was a mind-expanding couple of days to say the least. So are you ready for your 101st challenge? Save the date – Foodscape 4 takes place September 23-24, 2020. 2 FB ATTENDEES’ REACTIONS TO FOODSCAPE 3 Foodscape 3 was a game changer. Datassential, you guys killed it! Content, concept, and food came to life via the Culinary Theater. All of it just completely game-changing to this industry. I feel lucky to have been there. ““I believe this is what they call ‘living your best life,’ correct? “There’s literally a petting zoo.” When work pays for you to go to one of the coolest food industry events around and eat ALL THE FOOD? Um, “I can honestly say yes, I believe so.” ”Foodscape 3 is the most unique conference I’ve ever been to.” Yesterday was pretty momentous with quite a few firsts – edible ants, scorpions, meal worm brittle, Malört!, DURIAN!, South African liqueurs, ‘civet-express coffee,’ absinthe, and SO MUCH MORE. Thank you to Jack Li and Datassential for expanding my understanding of what defines food. “This“ is when I really love my job!” DATASSENTIAL’S FOODBYTES: FOODSCAPE 3 RECAP ” 3 FB 400 pounds of Boar’s Head meat and cheese 150 feet of charcuterie board 1 new world record THE WORLD’S LONGEST CHARCUTERIE BOARD Here at Datassential, we like to dream big. Like, really big. For Foodscape, that meant partnering with Boar’s Head to put together the world’s longest charcuterie board. Pictured above is the entire charcuterie spread laid out on the Come Together Table, which was meant to reflect Foodscape’s theme of globalism and uniting people across cultures. And all of that meat and cheese wasn’t just for show – after the world record was confirmed, attendees at Foodscape got to dig into that very same charcuterie board for lunch. DATASSENTIAL’S FOODBYTES: FOODSCAPE 3 RECAP 4 FB The world’s longest charcuterie board at Foodscape was sponsored by Boar’s Head and included everything from head cheese to rosemary and tomato ham to Italian herb mozzarella to Dutch Edam cheese, and much more. FB 1 1. Testing the lights before Foodscape began. 2. This year's Foodscape characters included Tangerina Jolie and Ringo Starfruit. 3. The Global Culinary Theater. 4. The "Black Y O U A T E . Death" challenge at the Spirits of the 7 Continents Bar. 5. Y O U S A W . Global butchery with the National Pork Board. Y O U CONQUERED . 2 3 4 6 7 5 6. Madagascar Hissing Cockroaches in the Petting Zoo. 8 7. Gauge Your Global Cider Palate and Absinthe Ceremony at the Global Bar. 8. Kopi Luwak “civet poop" coffee tasting in Refreshment Row. 9. The "What's Your SHU (Scoville Heat Unit) Size” challenge. 9 DATASSENTIAL’S FOODBYTES: FOODSCAPE 3 RECAP 6 FB WE PLANNED 100 ACHIEVEMENTS . DID YOU REACH THEM ALL? Yes, you read that right – there were indeed 100 different achievements in the Global Culinary Theater at Foodscape 3, each of which presented attendees with the opportunity to try the trends we cover in TrendSpotting publications firsthand. Below and on the following page are just a few of the achievements unveiled at the event. I C Y I G L O O Instagram-worthy taiyaki (pictured below), served by Taiyaki Chicago, was in many attendees’ hands at Foodscape. The creation could be customized to order, with guests able to SUSTAINABLE choose toppings like B A C K Y A R D FARM graham crackers or At the sustainable farm, guests chocolate sauce and GAMES had the opportunity to meet with fillings like red beans or Not only could Back of the Yards Algae Sciences, peanut butter. attendees roast rosé- a company based in Chicago flavored s’mores that’s known for growing (pictured above) from sustainable microalgae. Some XO Marshmallow at applications for the blue spirulina fires, they also could sip (a type of algae) they showcased global beers and play at F3 included chocolates created cornhole, which by Tuanis Chocolate as well as featured F3 characters health-forward face masks that on the beanbags corresponded with the growing including Okra Winfrey food meets beauty trend. and Shia LaBeef. N O L I M I T S LOUNGE T R O P I C A L FUSEBIQUITY Durian (a stinky fruit), FRUIT JUNGLE SPICE MARKET surströmming (fermented Baltic When you think tropical fruits, Using a wide range of Sea herring), and (a spirit Malört does cherimoya (a green fruit McCormick spices, produced in Chicago) – what do that looks like a pinecone) attendees could create their these three things have in common? come to mind? Probably not, own global spice mix at the They were all showcased in the No but at F3 guests had the Fusebiquity Spice Market, Limits Lounge at F3, where opportunity to sample it in the featuring options like black attendees could test their limits and Tropical Fruit Jungle, along garlic powder, Asian-style learn why one food may be with other lesser-known fruits sea salt, Moroccan disgusting to one culture but be a like mamey and kiwi berries. seasoning, and more. staple or delicacy in another. 7 FB NIGHT MARKET The Night Market was a hub for global eats, featuring concepts like hand-pulled noodles served by Shan Shaan Taste; dumplings from QXY; jianbing (a staple Chinese street food you can learn more about in this month’s On the Menu) from Jian; and unique cocktails like the Tum Kha Crush, served at the Global Bar and made with Skrewball Peanut Butter Whiskey, gin, Twisted Alchemy Persian lime juice, candied ginger, and coconut milk. Attendees had opportunities to not only try the concepts mentioned above, but also talk with the chefs and learn more about other cultures and global cooking techniques that could be applicable to their businesses. T E A T E N T S Every 15 minutes, Jia Li of Tea Tell Truth in Massachusetts led a Chinese tea ceremony, where attendees learned about traditional Chinese pu’er tea grown in Jia’s mother’s tea plantation in China. After participating in the ceremony, guests could build their own teas to take home using a variety of ingredients, ranging from dandelion to on-trend ashwagandha to lemongrass. DATASSENTIAL’S FOODBYTES: FOODSCAPE 3 RECAP 8 FB THEY DEBUTED IT. WE GOT THE SCOOP . MATTHEW JORDAN CORPORATE EXECUTIVE CHEF NESTLÉ PROFESSIONAL It was a full two days before news outlets began covering the latest plant-based burger (debuted by Nestlé), but Foodscape 3 attendees had already tried it for themselves. The Awesome Burger, made to look, feel, and taste like meat, was served at F3 by chef Matthew Jordan, a previous contestant on “Food Network Star.” After snapping a shot with Jordan, we dove deeper into what makes this burger awesome. DATASSENTIAL: First off, can you tell us a little bit about your role at Nestlé? Jordan: At Nestlé Professional, my role is to drive innovation and offer solutions to large restaurant chain operators. The Nestlé Professional National Account Team collaborates with the top 500 national restaurant chains in North America. For us, it’s always all about the customer. We work hard to address pain points, and offer solutions so everybody wins: our customer, their consumers, and the Nestlé Professional team. I get to lead consumer panels, culinary ideations, and I enjoy lots of travel. I’m responsible for delivering world-class culinary menu development, managing products through the commercialization process, and building customer relationships. D: Tell us a bit about the Awesome Burger. How long has it been in the works, and what makes it different from the other plant-based burgers on the market? J: Consumers are cutting back on meat for various reasons: health, environmental sustainability, and animal welfare, to name a few.

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