Food, Glorious Food!

Recently I visited Food Matters Live, an exhibition about all things, you’ve guessed it, food.  As I was interested in emerging and maturing trends,  I honed in on a variety of niche products.

What struck me, and I don’t mean to sound critical, is the number of “me-too” products there were. For example gluten-free products and protein bars were everywhere. Hence my concern; is there room for them all in what seems like rapidly maturing markets as these products become more mainstream?

However there were some product highlights for me. And funnily enough all are protein based….

Fori bars – most protein bars tend to be sweet but sometimes after exercise you crave something savoury (bovril & peanut butter on rice cakes is my go-to snack on such occasions).  This is where the Fori bars come in. They are paleo and made from free-range meat, fruit and seeds.  A soft, sort of jerky in a bar if you will.  Fab for when you need re-fuelling on the go. I really hope they succeed as it’s a product unique from the other protein bars currently on the market.

Borough broth – I could have drunk a whole sachet in one go.  The most delicious organic bone broth I have ever tasted and I could feel it doing me good as I drank it.  (Maybe it was a placebo effect of the phrase “bone broth” but I don’t care!). All the bones are sourced from Soil Association Organic farms in the south west of England from grass-fed beef and organic chickens.  What a fantastic way to use what would otherwise be, a waste product.  I’m meeting with the founder, Roz in the New Year as I really want to find out more about the business.

Eat Grub – Don’t be squeamish but this brand is all about using insects and grubs as a protein source.  And I nibbled on some delicious crickets as a snack. More popular perhaps is grinding the insects and using them in products such as pasta and protein bars. I had long chats with the founder Shani Radia who mentioned that the UK was lagging behind other countries at accepting insects as a protein source (The Netherlands is leading the way).  There seems to be is a long way to go in educating the British consumer and our palate. Just think…

  • It takes 22,000 litres of water to produce 1kg of beef protein vs 1 litre of water for 1kg of cricket protein*
  • 45 square metres of cultivable land is required to produce 1 kg of chicken protein vs 15 square metres for 1 kg of cricket protein*

*Eat Grub stats

I really hope that all 3 brands gain traction. They deserve to.  They are all fantastic products developed and run by passionate people who truely believe in what they are doing.