In partnership with Food Futurologist Dr Morgaine Gaye, Bidfood has shared its predictions for Christmas Day dining 10 years from now as it reveals its 2019 festive range.
Key among these is personalisation. With OpenTable research showing that more and more people are opting to eat out-of-home on Christmas Day, microchips and skin-embedded sensor devices will enable operators to take into consideration genetic health and microbiome unique to their customers’ nutritional needs.
Expect also to see pop-up style restaurant celebrations that bring together likeminded people, along with far flung family members and celebrity guests conjured up using hologram technology.
LED wallpaper displays will allow consumers, at the push of a button, to change the theme of room to suit the vibe, whilst celebration dishes will also bring a sense of theatre through sensorial stimuli, with textured cutlery and edible glasses. What’s more, impressively intricate dessert designs will be created through 3D printing and look set to take centre stage on the table.
Christmas will morph into an inclusive community event as we seek to deepen the social ties with those around us. Festive feasting will be a collaborative affair, with customers contributing to shared OOH meals by bringing along a few locally grown ingredients and produce for chefs to use, much of which is likely to have been grown in community hubs and co-operative spaces or foraged for. Rather than homogenous Christmas roasts, dishes and flavours will be inspired by the seasons and global food trends, as we become more connected as one world.
Christmas cards are likely to become fully digital, with fabric wrapping being used to encase the minimal number of physical gifts we will give and receive, whilst decorations will be sustainably minded too.
The heavy consumption of alcohol is unlikely to have the same allure that we see now. Alcohol will, however, play more of a frivolous role in puddings, with dessert courses crafted to surprise and delight. New products from Bidfood’s Christmas range this year echo this prediction, with a wide selection of desserts and main courses featuring boozy additions – from gin & tonic salmon parfaits through to a sloe gin, mincemeat and clotted cream tart.
Reflecting on the insights, Lucy Pedrick, Senior Insights Manager at Bidfood, said: “Commissioning a report on the future of Christmas food has provided some real food for thought.
“This year we’ve not only looked at what current food trends are driving consumer demand, but we’ve also taken a deep dive into the history books to look at what influences remain from the past, as well as worked with Food Futurologist, Dr Morgaine, to understand what will be driving food and drink innovation and trends in the future.
“This year’s Bidfood range gives a nod to Christmas through time. Retro-inspired desserts such as sherry trifle cheesecake and salted caramel arctic roll bring a sense of nostalgia; products like footlong pigs in blankets and a wide selection of plant-based options tie in with current consumer preferences; whilst other dishes including our gin & elderflower cheesecake, cranberry and camembert bread ring, and treasure dome tarts look to the future. These future-inspired plates all play into predictions such as the growing popularity of boozy puds, collaborative sharing dishes and theatrical plates that will surprise and delight.”
The findings from Bidfood’s festive trends report have been revealed as the brand launches its Christmas 2019 range. To request your copy of this year’s Christmas brochure or to view it online visit: http://www.bidfood.co.uk/christmasbrochure2019, or call 0370 3663 100.