How would you define innovation? Many dictionaries describe it as something new or different. After participating in the SIAL 2023 Food Innovations show as the resident foodservice expert, I would define innovation in food today as being all about new flavours, new products, and new technology.
New Flavours
When searching for new flavours, it makes sense to look beyond our borders. At this year’s show, many parts of the globe were well represented, with beverages being the most common vehicle for new flavours. There were plenty of new coffee blends on offer but interestingly there were also a wide array of new non-alcoholic beverages, and fruit-based beverages in flavours I hadn’t previously heard of.
Each of these beverage categories is poised for growth in foodservice due to the shifting demographic landscape in Canada. With immigration fuelling much of our population growth, and Circana’s latest CREST® data showing that people of colour now make up almost a third of all foodservice visits, we can expect to see new flavours emerge. After all, consumers want flavours that remind them of their home countries. These consumers are less familiar with the legacy beverages on offer. Meanwhile, as the fastest-growing cohort in foodservice, Gen Z is familiar with legacy beverages but less inclined to choose them.
New Products
The show also displayed a wide assortment of new snack items — from baked goods to salty snacks and savoury grab-and-go menu options. Similarly, many of these products were sourced globally, and appeal to Gen Z, who prefer all-day snacking over structured mealtimes.
The next big category of new products on display were plant-based options. These selections were more suitable for retail food channels, but we can expect to see some of them make their way into foodservice as this category matures and gains broader acceptance.
The wonderful cheeses from all around the world were the highlight of the show for me. Canadian cheese producer Stonetown Artisan Cheese Ltd, was this year’s Grand Champion-award winner in the firm-cheese category.
Additionally, Canada-based Millennia Tea Inc. won the SIAL Innovation Gold Award for its flash-frozen raw organic tea.
New Tech
Dana McCauley, CEO of the Canadian Food Innovation Network (CFIN), hosted a session at the show. The network’s mission is to champion a collaborative food innovation culture that generates transformative opportunities. She presented a brief snapshot of a few of the 34 food-tech projects the network supports, including one company working on a biodegradable plastic that breaks down and can be added to fertilizer and another that is hyper-localizing ice manufacturing.
The work being supported by the CFIN points the way to a new horizon for food innovation. As Paul Uys, external director, Ontario Agricultural College, University of Guelph, was quick to point out, brands do not need to reach 10 steps ahead when they innovate. Just taking a few steps at a time can keep them ahead of the competition and keep customers engaged. With more than 40 years of global food expertise on his resume, Uys participated in a panel discussion on what comes next in food innovation.
By Vince Sgabellone is the director of Client Development and Foodservice Industry analyst at Circana. He can be reached at [email protected]
