Didn’t make it to Foodservice Australia this year? Here’s what we learned

After a two-year hiatus, Foodservice Australia was back with a bang at the start of this month, with big crowds in Melbourne and the buzz of an industry ready to be reborn. Perhaps you couldn’t make it as you were interstate or working (or isolating!) so we’ve rounded up the biggest trends from the week… 

Plant-based foods

It may come as no surprise that plant-based foods dominated the stands this year. It seemed like every second stand was offering a new plant-based product – burgers, creams, milks, faux meat and ice cream were popular. With the rise in plant-based or planet-conscious eaters over the past few years product development has come a long way and there are many options for chefs and venues looking for good plant based ingredients. 

Time savers for short-staffed kitchens

Saving time was hot on everyone’s agenda it seemed as many venues are short staffed or short skilled due to the pandemic. Although you may not be resorting to a fully automated robot kitchen (yes, these were available for viewing at the show) you may be looking for ways to save time and make your kitchen processes more efficient. Pre-made products were popular, from patisserie items to turmeric lattes. Bakery products like our hand moulded authentic sourdough range serve a similar purpose – saving you time in the kitchen but not compromising on quality. 

Ingredients to suit ALL dietary requirements 

Of course, plant-based ingredients have really come to the fore this year, but a larger focus was on ingredients that suit all dietary requirements to save kitchens from ordering in several different ingredients for the same dish. This is a real step forward for kitchens who may have in the past created the same element for vegans, gluten free diners and the regular menu, taking three times as long. Venues are now looking for a ‘one size fits all’ approach that they can serve to all dietary requirements without losing anything from the dining experience. This is obviously still in development, with a few products (like cream made from lentils) leading the way, but expect to see a lot more in this space in 2022. 

All in all, we were so glad to see the foodservice industry back together (and face to face). We’re optimistic about the coming year and looking forward to seeing what creative solutions our customers and partners come up with along the way. Did you head to Foodservice Australia? We’d love to hear what your takeaways were via our facebook page.

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