IN THE KNOW

WHAT’S HAPPENING IN THE WORLD OF FOOD & DRINK

OCTOBER 2011

HELLO... ...and welcome to October’s issue of The Missing Ingredient’s monthly

selection of trends and news stories hitting the world of food & drink. We hope that this report stimulates ideas for new, exciting and inspirational

products and services that will help grow and promote your brand.

In the Know brings to you a short roundup what’s hot, new, interesting, radical and inspirational on the global food scene. As this scene is ever changing we bring this thought provoking information to you each month.

This is your report and so we want you to cut it, past it, copy it and use it as

a source of inspiration within your business. We’ve also included some of our own food discoveries. We hope that you

!nd it useful.

EXEC SUMMARY •  Dippin Dots

•  40 Below Joe Edible Coffee

•  Fruit Pearls

•  Apprentice Food Brands

•  New Restaurant Openings

•  Cowshare

•  Aroma Lid

•  Edible Pizza Images

•  Baguette Vending

•  New Indian Dairy Range

•  Pantone Biscuits

•  What We Know

•  UK Food Expos

•  Worldwide Food Expos

DIPPIN DOTS Dipping Dots are tiny beads of ice-cream, yoghurt, sherbet and !avoured ice. Microbiologist Curt Jones used his background in cryogenic technology to invent dipping dots in 1988. His invention is now considered the unique and futuristic way to eat ice- cream. The high tech, cryogenic freezing process is a highly advanced method of ice-cream production unique within the industry.

They use a combination of natural ice-cream ingredients, the same found in conventional ice-creams and #ash freeze it into tiny beads. Is this the future of ice-cream? www.dippindots.com

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40 BELOW JOE EDIBLE COFFEE Taking the concept one stage further, Dipping Dots ventured into the world of coffee. 40 Below Joe, a new concept in coffee - espresso and frappe that you can eat with a spoon. Starting with a blend of Guatemalan and Brazilian Arabica beans to make the perfect espresso, they then freeze it to lock in that just poured #avour. The dots can be spooned up like a snack or blended with cold milk for a shake or hot milk for a coffee.

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FRUIT PEARLS •  Fruit Pearls take real oranges and tangerines

and #ash freeze them into tiny pearls of explosive #avour and mix them with all natural beads of fruit purees, fruit juices and yoghurts and sometimes even chocolate to create healthy and natural treats.

•  Packed full of Vit C and !bre Fruit Pearls average only 75 calories per cup and are available in Banana Berry, Wild Berries and Cream, Guava Mango, Tropical Strawberry and Chocolate Strawberry.

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UK’S APPRENTICE CREATES FOOD BRANDS The makers of the Apprentice are preparing to bring two new food brands to market. The two food brands ‘MyPy’ and ‘Lucky Stars’ were created by the hopefuls in the show. Lucky Stars famously went on to win a big order from Asda while MyPy won acclaim from Lord Sugar and his advisors. MyPy was created by eventual winner Tom Pellereau and runner up Helen Milligan.

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NEW RESTAURANT OPENINGS

     

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Wolfgang Puck Opens In London

The Dorchester Collection is introducing the !rst Wolfgang Puck restaurant in London with the opening of CUT at 45 Park Lane

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$##)WXX!!!"+%9#2:*7:89#<8*%7"+'0X$'0%")$)Jamie Oliver is to launch the !rst branch of his new chain Union Jacks at the Central Giles Development in London. Jamie won’t be alone at Central Giles, there will be nine other restaurants. Details on the menu are not yet known as the project is still in development, though from the sounds of the name British looks likely!

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Now open in the quality chop house site in Farringdon, Meatballs serves the meaty portions with accompanying sauces or as sliders with a weekly guest meatball to keep things interesting.

NEW RESTAURANT OPENINGS Putney Pies Made fresh on site from seasonal ingredients, Putney Pies serve daily specials and they don’t freeze anything, so when it’s sold out, you know it’s good!

Spud We l c o m e t o S p u d w h e re potatoes are King. They’re bringing the !nest British baked potatoes to London’s Covent garden and topping with the best seasonal ingredients.

Iberica Following in the trend for all things Spanish, Iberica is set to open a second London location at 10 Cabot Circus in Canary Wharf this month,

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COW SHARE A company in Philadelphia have come up with a unique way for people to buy high quality, local grass fed beef, in bulk by splitting the purchase of a cow. Customers can choose from 1/8, ¼, ½ or a whole cow and shares are evenly distributed across the cuts of meat. They select cows from local farms near Philadelphia and meet with farmers to guarantee the cows are grass fed and free of growth hormones and antibiotics. Www.phillycowshare.com

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AROMA LID

     

Mint is a Hong Kong based company with a passion for coffee, plastic and the planet. Their latest invention is the Aroma Lid, a disposable coffee cup lid that enhances the #avour of the coffee. Made in two parts, the primary lid comes into contact with the coffee with the secondary lid made with aromatic material to enhance the coffee #avour that sits on top. The lids are available in a generic design or in a brand customizable format.

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EDIBLE IMAGES ON PIZZA Pizza prints is a new creation to turn an average pizza into a custom visual presentation. Edible image designs are manufactured in the US by Pizza Fest and are made of starch based products with food colouring and is applied to the pizza after it is cooked and sliced. The colourful designs range from generic themes to a variety of speci!c licensed images including sports themes, cartoon characters and entertainment properties.

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Edible Images On Pizza

BAGUETTE VENDING

     

Vending machines are a growing trend and now one company in France has come up with a unique and easy way of getting your daily bread. John Louis Hecht, a baker from France, has come up with a 24 hour automated baguette dispenser promising warm bread for anyone unable to get to a boulangerie. At the moment he’s operating two vending bakeries but is hoping to roll the concept out nationally.

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NEW INDIAN DAIRY RANGE Launched by Arla Foods, Savera is the !rst to market with an authentic range of Indian dairy products. Savera, meaning new dawn or ‘morning’ in the Hindi language was ci created with consumers and chef Ajoy Sachdev to !ll a gap in the market for a high quality range of authentic Indian dairy produce. The range comprises four different products: paneer, a soft white vegetarian cheese, Dahi, a product similar to yoghurt, the sweet yoghurt based drink Lassi and a raita.

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PANTONE BISCUITS

     

As a gift to her clients designer Kim Neill thought up a !tting idea: Pantone chip biscuits The biscuits come in all available shades, shaped according to the iconic swatches from the global colour matching company.

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SUPERMARKET NEWS

Alex James from Blur is launching his #rst mainstream range of cheese in partnership with Asda. James, who has been manufacturing cheese on his organic farm since 2008 has previously only sold his range of three cheeses through specialist retailers. The range has been developed around popular uses for cheese rather than “bogus traditions” around where cheese comes from.

Sainsbury’ s is overhauling its marketing messaging under the strapline, “Live well for less”. It will replace the current strapline “Try Something New Today” and will be integrated into the supermarket’s marketing communications. Sainsbury’s will be hoping that the approach will help shift perceptions that it is more expensive than its rivals.

Morrisons has debuted the M Kitchen convenience range – the !rst step in its own brand relaunch which will lead to 11,000 new or improved products in Morrisons stores. The M Kitchen launch aims to provide a convenience range with a quality to rival any on the high street.

Waitrose is launching its biggest ever value driven campaign to reiterate its price commitments in the wake of Tesco’s Big Price Drop initiative. The upmarket grocer says its 1000s of ways to great value campaign will highlight its value proposition, which includes a promise to price match Tesco on more than 1000 products and the Essentials range.

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WHAT WE KNOW A ROUND-UP OF THE THINGS WE’RE

LOVING THIS MONTH

WHAT WE KNOW AT last some great innovation in that family favourite, the Yorkshire pud. Aunt Bessie has launched a version especially designed to !t a sausage. It’s ages since we’ve had a toad in the hole but with this speedy new product we may just be tempted.

Cheeky but clever… we’re loving this political new take on KFC. Obama Fried Chicken… wonder if we could get a CFC (Cameron Fried Chicken) on Downing St.

This month Becky was lucky enough to get a coveted table at the Fat Duck. If only all food could be this innovative. The sweetie bag course was her favourite

This month we held a crisp brainstorm in the office and what discussion it provoked. Being an office dominated by women we’re strictly in the “posh” crisp camp and we’re especially loving these…

GET IN TOUCH We’re always keen to meet with new food businesses to see how our creative

marketing strategies could help grow your business.

We’re happy to meet for an informal coffee or even a quick chat over the phone. becky@themissing-ingredient.com - 01628 66 678 – 07768 910521

www.themissing-ingredient.com

Follow us on twitter @miss_ingredient