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Bernd Aufderheide und Karin Tischer © Hamburg Messe und Congress/Hartmut Zielke

Internorga's FoodZoom to highlight latest trends

Trend researcher Karin Tischler highlights streetfood, virtual tables and Back2Nature

Internorga and trend researcher Karin Tischer gave Tuesday (January 15, 2019) a fascinating overview of the latest international food and beverage trends – from vegetarian and vegan food, new concepts in street food transfer and food service 4.0, trendy dishes to the revival of traditional cooking methods. The presentation at Hamburg Messe und Congress GmbH was held in the run to Internorga underway from March 15-19, 2019.

Street food transfer – from streets to star restaurants

The snacking trend towards deluxe street food is changing the out-of-home market. Restaurants must now come up with new concepts to meet their customers’ demands and even star chefs are interpreting street dishes from South-East Asia as new gourmet creations with high-quality ingredients. Digital technologies are also moving into the out-of-home market quickly prompting the need for business models that offer long-term success. Companies can use modern technologies for smart monitoring and controlling internal processes such as power supply, the refrigeration chain, etc., to boost efficiency. “Instagrammable” preparation of food to stage the food and beverages served is also proving a key to success. Some restaurants are highlighting dishes to look fabulous on Instagram. “The key factor for long-term success in the dynamic food service market is to identify opportunities early and take action accordingly,” said Bernd Aufderheide, President and CEO Hamburg Messe und Congress GmbH.

Back2Nature, Green & Healthy trends

More and more customers are looking for authentic natural experiences. The Back2Nature trend is spreading quickly in Germany. Restaurants can integrate fresh regional products with a transparent supply chain into their own concept e.g. with an interior design in a natural look or with extensive and impressive wall greening. An increasing number of restaurant operators are growing herbs, salads etc. in-house and using showcases that customers can see in the restaurant. Internorga FoodZoom also confirmed that the Green & Healthy trend is making inroads in the market. Nowadays, consumers and customers are very sensitive about what they eat and what is served to them, and want more information about the food. Tischler has described green & healthy food as a new lifestyle trend featuring “plantarism” which combines all the food trends with a strong focus on plant-based ingredients.
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Sources and further information:
www.internorga.com/en/

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