Heat-and-eat is growing up.
A few of our team went to the recent Auckland Bidfood Show, a fast-paced showcase of new products and ideas aimed squarely at the hospitality and commercial foodservice market.
With a lot to see (and taste), a few trends stood out.
Convenience certainly hasn’t disappeared, but the products are becoming noticeably more sophisticated. We saw more gourmet flavours, interesting formats and products designed to give operators convenience without feeling overly processed or predictable.
Asian influence was everywhere.
Across flavours, ingredients and product styles, Asian cuisines had a strong presence. Rather than sitting within a single specialist category, these influences are increasingly appearing across mainstream foodservice products.
The bakery cabinet has become more indulgent.
There was a surprising amount of innovation in baked goods and sweet treats — cakes, slices, macarons, cinnamon swirls and artisanal-style products all featured strongly with many available in gluten-free options. Premiumisation and visual appeal seem to be playing an increasingly important role.
Plant-based products are on the rise.
Compared with some other recent food shows, we saw considerably more plant-based and dairy-free options. Interestingly, though, these products weren't necessarily being presented through a heavily nutritional lens. They simply felt like part of the broader product mix.
And perhaps that was the biggest observation of the day. There was noticeably less emphasis on added protein, low-carb and other specific nutritional claims than we've seen elsewhere.
Instead, the conversation seemed to be about innovation itself — new categories, new flavours, better convenience and products that give foodservice operators something different to put in front of their customers.
For us, that made the Bidfood Show an interesting snapshot of a market where taste, variety and experience are currently doing much of the talking.
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