After the success of the first Trend Talk which considered how technology is transforming our retail experience, we held the second instalment of its popular Trend Talk series to highlight future food trends, at the IET London: Savoy Place on Thursday 12th October.
We welcomed guests to join us for a second taste of the future with a dedicated talk by Food Futurologist, Dr Morgaine Gaye. With 12 years of experience in food trends and product development, Dr Gaye has appeared on Sunday Brunch and Food Unwrapped on Channel 4, as well as Kill It, Cook It, Eat It on BBC3.
“I don’t look into crystal balls, but I hope I was able to give guests a glimpse of what we can expect in the coming years and how we can perhaps plan for change.”
During her fascinating talk, Dr Gaye discussed current and upcoming food trends such as texture, the evolution of water, kidulthood and back to nature – all driven by our continual need to push the boundaries and seek new excitement in that most basic of things – sustenance.
The evening also included an innovative and forward-thinking menu, reflecting the latest food trends, as well as some predicted ones. An aroma station demonstrated the interconnection of taste and smell and how one can affect the other, using pairings such as oysters with passionfruit scent and blue cheese mousse with pineapple aroma. Renowned forager Miles Irving’s table of native edible plants highlighted the back to nature trend, and the baked alsaka bar tapped into the kidulthood trend with guests personalising their pudding pops with chocolate pearls, hundreds and thousands and sweet sauces.
Dr Morgaine Gaye comments: “I was delighted to be able to take part in this exciting event and spread the word about the future of food. I don’t look into crystal balls, but I hope I was able to give guests a glimpse of what we can expect in the coming years and how we can perhaps plan for change.”
Patrick Harbour had this to say about the event: “H+J is all about being intrepid and original so it’s great to be able to showcase our innovative work and give people an insight into the future of food through events like this one. There is always a need for new and exciting concepts and at H+J we pride ourselves on being at the forefront of creativity, pushing the boundaries to find ways to create food that not only tastes delicious but will be sustainable in the future. We were delighted that so many people joined us for this event at the wonderful IET: Savoy Place where H+J provides a complete catering service. We hope to continue the series with another insightful talk in the near future. “