Ireland’s leading retail and foodservice buyers descended on the Food Village at Bord Bia Bloom for an early morning business event at which they met with both new and existing Irish food and drink suppliers to explore potential new business opportunities. From zero sugar to zero emissions, this year’s product offering has captured some of the growing and emerging trends in food and beverage.

Jim O’Toole, CEO, Bord Bia said “Bord Bia Bloom is a wonderful public showcase of the best of Irish horticulture, food and drink but it also offers a fantastic platform to do business. For the 100+ food and drink companies exhibiting at this year’s festival, the Bloom Trade Breakfast provides them with a much-anticipated opportunity for face-to-face engagement with decision-makers in Ireland’s leading retail and foodservice businesses. This event has a proven track record of delivering commercial business for our exhibitors and it is encouraging to see the event grow from strength to strength.” 

This was the 11^th year of the Bloom Trade Breakfast which last year generated over 100 leads and opportunities for Irish food products to gain retail listings or feature on menus in Irish foodservice outlets. Among the new business opportunities last year was an agreement between Biasol, producers of nutritious, zero-waste food products and Ireland’s largest hotel operator, Dalata Hotel Group. Following initial discussions at the 2023 Bloom Trade Breakfast, Dalata has made a commitment to stock Biasol’s range of individually packed oat bars at their Red Bean Roastery coffee dock areas in both Clayton and Maldron hotels nationwide.

Low alcohol, low sugar and low emissions 

Many of the food and drink companies this year are exhibiting products capturing emerging trends such as 00 and low alcohol options e.g. HOPE beer Hop off 0.0 brew; low and no sugar products such as Mama Bear the family-friendly low-sugar range of condiments and ketchups, and Glenilen Farm’s No Added Sugar kids yoghurt pouches; and low carbon products such as the range from Ireland’s first zero energy emissions distillery, Ahascragh Distillery from Co. Galway.

For the first time this year, Food Works, the accelerator programme for start-up food and drink companies run by Bord Bia, Enterprise Ireland and Teagasc is also hosting a stand in the Food Village to showcase a range of new products which are currently in development. The Food Works 2024 products include Blynk+ Craft Beverages; Chimac Sauces; Element Irish Whiskey; FemFuelz female supplement brand; Fire & 5^th non-alcoholic spirit alternative range; Mór Taste low sugar jams and chocolate spreads; Reso Health supplements; Shaker&Co zero alcohol gin and SomaTech fermentation.

New Product Launches
Many of the exhibiting food and drink companies also use the Bord Bia Bloom platform to introduce new products to the market. Among the new products being introduced this year are:

• Mallow Mia, Donegal who are launching a new selection of fruit and floral inspired marshmallows including rose and raspberry; orange and passionflower and lemon and elderflower
• Ballymaloe Foods, Cork who are launching a new sauce ‘Mayolish’ which combines two favourites, Ballymaloe Relish and Ballymaloe Mayo.
• Velo Coffee Roasters is introducing their new product, Velo Coffee + Protein, designed to energise and nourish.
• HOPE Beer is launching a limited-edition Fruit & Flower Sour – a passionfruit and hibiscus sour beer with a striking pink/red colour

Among the new offerings in the Bloom Inn this year is the Poitín Experience which will include a selection of four Irish Poitīn producers including Micil Distillery and Intrepid Spirits.

Buying Power

Among the buyers in attendance were some of Ireland’s largest retailers and foodservice buyers including Musgrave, Dunnes Stores, Tesco, Lidl, Aldi and M&S alongside specialist retailers such as Donnybrook Fair and Fallon and Byrne.

Prominent buyers in the Irish foodservice sector include Dalata Hotel Group, the biggest hotel chain in Ireland; Freshly Chopped food chain, forecourt operators Circle K and Applegreen and corporate providers Aramark, Compass and Sodexo. National foodservice distributors, Sysco, Musgrave Wholesale Partners and BWG Foodservice were also in attendance.

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Feeling the pinch

The report contains findings from consumer research conducted in Ireland, UK and Germany in relation to consumer attitudes to eating out of home. Consumers from all three countries have noticed that eating out is becoming more expensive, with the majority surveyed in Ireland (86%) and the UK (78%) believing dining out has become too expensive to do on a regular basis.

The report uncovered a number of emerging trends in foodservice including:

1. Higher prices: The industry has been struggling with cost inflation driven by cost of goods and other input prices which have been passed on to the consumer. In order to justify these price increases consumers expect consistent value and quality.
2. Sustainable mindset: For commercial foodservice operators, sustainability is still top of mind, but linked more to cost control, such as energy-related initiatives. For those in the contract catering or ‘business feeders’ sector, sustainability is more advanced in general, with operators investing in things like food waste, use of upcycled materials and local food. In the current climate, sustainability was not found to be a motivating factor for consumers when choosing where to eat out, or what to eat.
3. Eating out less often: Consumers are cutting out spontaneous dining, in favour of other activities and choosing to eat out for special occasions like birthdays and reunions. Treating oneself and spending time with family, along with convenience and speed when not wanting to cook at home are also cited as reasons to eat out.
4. Menu choice considered: Consumers are cutting back on alcohol, not ordering secondary courses or choosing to split starters or desserts. There has also been an increase in choosing less expensive and smaller dishes to keep to a budget.
5. Venues with value: Venue choice is more considered than before as dining out is becoming less frequent. When selecting where to eat, value for money is a main motivator for consumers.
6. Mixed reactions to Technology: While technology has enhanced efficiencies and speed in foodservice, some consumers are stating preference for less technology such as non-digital menus in favour of a more personal approach.
7. Labour shortages: Labour remains one of the most challenging aspects of the foodservice industry, although it is reportedly less difficult today than it was in the past number of  years.

Maureen Gahan, Foodservice Specialist, Bord Bia said, “Last year’s major upswing in market growth was a welcome boost to the industry, and it is very positive that the value of the foodservice market this year has exceeded 2019 levels. However, the impact of inflation and increased cost of living in general is visible. Although Irish consumers are more pessimistic when looking ahead than other countries surveyed, we have identified key factors motivating consumers when eating out of home that we believe will help those working in the industry to navigate the future.”

“It was reassuring to find that good quality food is still the primary driver motivating consumers when eating out of home. Our key message to the Irish food and drink companies supplying the sector is to continue to maintain consistency and quality, while also being cognisant that delivering value is more critical than ever before. At the same time, we also know that value shouldn’t focus solely on price. Consumers are looking for premium experiences and those suppliers who can offer products or solutions that enhance the overall eating out experience are well positioned” she added.

Bord Bia Foodservice Supports 

Bord Bia provides a range of ongoing supports to the Irish foodservice industry including market updates and insights, networking and collaboration opportunities and an annual Foodservice Directory containing over 100 detailed profiles of foodservice operators and distributors. 

The foodservice seminar which takes place at the Killashee House Hotel, Naas from 8AM-1PM today will discuss emerging trends in the sector. Domini Kemp, Euro-toques chef, food writer and entrepreneur will MC the event, and the 300+ attendees will hear from a variety of perspectives including Technomic and Red-C, Positive Carbon, Just Eat, Hawksmoor, Notpla, Levy UK & Ireland among others (The full speaker line-up can be found here.) 

The full report is available on request, please email thethinkinghouse@bordbia.ie. To view a concise PDF of these findings, click here.

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Musgrave MarketPlace has announced five new partners following the first round of its Green Shoots programme.  In collaboration with Bord Bia, the Dragons Den style initiative invited pitches from local Irish businesses with the opportunity for their product to be promoted and sold across Musgrave MarketPlace branches and online platforms.

Companies presented to a panel of foodservice experts spanning the areas of culinary, purchasing, sales and marketing with five providers selected – Vanilla Bean Patisserie in Cavan, Uneek Functional Cheese Company based in Limerick, West Cork natives, The Cultured Food Company and Spice of Life as well as Builin Blasta from Galway.

The businesses will now be listed in three Musgrave Marketplace branches as well as online. There will be the opportunity to host monthly sampling events in branch and an extensive promotional campaign will now begin across Musgrave Marketplace social media and digital platforms as well as in foodservice brochures.

Congratulating the successful businesses, Mark Moriarty Trading Director of Musgrave Wholesale Partners said –

“At Musgrave Marketplace we are committed to providing our customers with the most extensive range of products and supporting local Irish suppliers is extremely important to us.  Green Shoots brings these two commitments together.

We are always scouting for new and innovative food and non-food products to supply to our large network of customers in Ireland.  This new initiative allows us to showcase local Irish suppliers and I look forward to seeing more businesses come on stream in the coming months.” 

Maureen Gahan, Foodservice Specialist with Bord Bia added –

“Bord Bia is delighted to collaborate with Musgrave Marketplace in the initial supplier selection process. A key element of Bord Bia’s role is to act as a bridge between Irish food and drink producers and industry buyers. A range of product categories with new growth potential were identified by restaurant customers. Bord Bia facilitated a series of 1-2-1 bespoke presentations with suppliers in these categories, from which Musgrave Marketplace selected the final group of participants.”

Musgrave MarketPlace is the only 100% Irish owned national foodservice wholesaler. They are committed to supporting Irish jobs, Irish businesses and the future of the foodservice industry across the island of Ireland.

ThE FAB FIVE

• Vanilla Bean Patisserie – specialize in creating handmade desserts using locally sourced ingredients to ensure the highest quality and freshness
• Uneek Functional Cheese Company – specialize in making and creating luxury cheese sauces in Ireland
• The Cultured Food Company – specialize in creating high-quality, naturally fermented foods that are both delicious and healthy.
• Spice of Life – produce a range of spice and seasoning blends as well as liquid sauces, marinades, and flavoured mayonnaises.
• Builin Blasta – an award-winning café and bakery with a range of unique retail sauces and condiments

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Food Academy programme supports 1,500 jobs in local communities nationwide

SuperValu is calling on small food and drinks producers around the country to enter its Food Academy programme.

Now in its eighth-year, Food Academy is a unique food business development programme between SuperValu, Bord Bia and the Local Enterprise Offices (LEOs). Participants in the programme receive training in food safety, market research and branding, marketing, finance, sustainability and business development.

Unique food business development programme

The Food Academy programme currently supports 290 Irish food and drink producers including 140 female entrepreneurs, generating €170m in sales. In 2020, there was a 15% growth in SuperValu Food Academy sales with participants earning €28m. The Food Academy programme supports 1,500 jobs in local communities nationwide.

Carmel Biggane, Food Academy Manager, SuperValu said: “At SuperValu we believe in local business and are proud to continue to support local producers across the country. In collaboration with the Local Enterprise Office Network and Bord Bia, the Food Academy is a great way for us to help new businesses to grow and get the support they need.

“The programme allows us to use our experience to help small businesses through their journey from start up to getting their products on our shelves all year round. We’ve had great success with the Food Academy in recent years, we look forward to welcoming new producers this year and continuing to support local communities. I would call on local food producers across Ireland to get involved and see how Food Academy can help you grow.”

 Up-and-coming food producers

Tómas Hayes of the Local Enterprise Officessaid: “Since it was started up eight years ago by the Local Enterprise Offices, SuperValu and Bord Bia, the Food Academy programme has been hugely successful, going from strength to strength. It has helped hundreds of up-and-coming food producers to get their products market-ready, giving them an opportunity to sell to a nationwide audience.”

He added: “The Food Academy is part of a suite of Local Enterprise Office supports aimed at food and drink entrepreneurs in Ireland, such as the Digital School of Food and Food Starter programmes, both aimed at getting those with food ideas off the ground. As food and drink producers around the country grow their sales through these programmes, the Local Enterprise Offices are on hand to support their expansion plans through further training, mentoring and financial assistance.”

Food Academy Programme

The Food Academy Programme is now open for applications until Friday 23^rd April 2021. To apply, interested food and drink producers are encouraged to contact your Local Enterprise Office for an application form on www.LocalEnterprise.ie

https://supervalu.ie/real-people/food-academy-programme.

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