Sherpa for the world of 3D food Printing


  • Your Guides through the incredible, achievable world of 3D printing
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Robots of Gastronomy


  • Your Guide through incredible achievable world of 3D printing
  • Realizes your wildest ideas

Efficiency in Service Delivery:  

Self Ordering – Table-side


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Future is Today !



  • Tomorrow’s Self-Ordering Systems
  • Balance of understanding just because you can doesn’t mean you should! 

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Food Trends


  1. Storytelling: Consumer interest in transparency demands companies to tell a story about their products
  2. Plant-Based Products: Plant-based options continuing to become mainstream
  3. Consumer Interest in Sustainability: Sustainability focus areas vary by region
  4. The Right Bite: Consumers expect many choices
  5. Texture: Consumers want richer experiences and more indulgence
  6. Macronutrients: Avoiding sugar
  7. Hybrid Products: Blends of several trends
  8. A Star is Born: Specific ingredients increasing in consumer popularity, like probiotics
  9. Eat Pretty: Ingredients associated with muscle, hair and skin health
  10. Brand Unlimited: Consumers want more personalization


  1. Regenerative Agriculture: Consumers expressed interest in learning more about how their food is produced and its effect on the environment
  2. Flour Power: Alternative flours made from fruits and vegetables moving into the baking aisle
  3. Foods from West Africa: Traditional West African flavors emerging in food and beverage, with ingredients like moringa and tamarind
  4. Out-Of-The-Box, Into-The-Fridge Snacking: The fresh snack trend accelerating in the refrigerated section
  5. Plant-Based Beyond Soy: Mung bean, hempseed, pumpkin, avocado, watermelon seed and golden chlorella
  6. Everything Butters and Spreads: Disruption in the butter and spreads category with products featuring macadamia nuts, watermelon and pumpkin seeds
  7. Rethinking the Children’s Menu: Parents are introducing their kids to more adventurous foods – fermented foods rich in umami flavors, for example
  8. Not-So-Simple Sugars: Sweetener options sourced from monk fruit, pomegranate, coconut and dates
  9. Meat-Plant Blends: Products featuring a blend of both animal- and plant-based protein
  10. Zero-Proof Drinks: Alternatives to alcohol


  1. Wellbeing: Holistic approach to taking care of oneself, keeping in mind convenience, transparency and value
  2. Surroundings: Consumers are becoming more aware of their environmental impact and becoming digital nomads
  3. Technology: Mobile technologies, virtual and augmented reality
  4. Rights: Consumers are feeling more empowered to call out companies and brands that they disagree with, and have increasing influence
  5. Identity: Feeling more isolation and expecting companies to address it with technology-based solutions
  6. Values: Consumers are taking a closer look at their consumption habits through a mindful approach to spending, while desiring authentic and unique items
  7. Experiences: Powerful emotional connections to brands that are creating a point of differentiation, both online and offline


  1. Cool Colors Heat Up: Cooler colors like new rabes and cresses, spirulina and mauve will create variations of common vegetables and herbs
  2. The Year of the Fad: Super limited-time offers with have even large chains jumping on fads instead of waiting for trends as they have done in the past
  3. New Forces of Nature: New natural resources to keep the plant-forward movement trending
  4. Eco-Everything: Incorporation of a wider range of resource-efficient, circular practices in the name of sustainability
  5. Locking into Lifestages: Develop a more strategic voice to reach specific subgroups within each generation
  6. Offsetting Off-Premise: More operators employing creative means to drive in-store traffic
  7. The Pre-Recession Jitters: Consumers becoming more aware of their spending habits and increasingly trade down to lower-priced occasions across foodservice segments
  1. Chicory Root: As a caffeine substitute
  2. Breakfast from Kerala: Appam pancakes
  3. Arabic-Inspired Sweets: Date balls, rose water pudding and baklava
  4. Indoor Microgreens: Growing greens in homes, like arugula, basil and broccoli
  5. Low-Waste Cooking: Consumers are eager to learn more ways to cut back on food waste
  6. Greener Product Swaps: Eco-friendly substitutions
  7. West African Cuisine: Spicy stews, soups and porridge
  8. Macedonian Meals: Hearty, comforting dishes like kebapi and tavche gravche
  9. Filipino Desserts: Banana, coconut and purple ube
  10. Galaxy-Inspired Birthday Desserts: Out-of-this-world baking ideas
  11. Homemade Baby Food: Searches are up 400%
  12. Cucumber Juice: The new celery juice
  13. Homebrewing: Interest in ‘brewing equipment’ is up 400%
  14. At-Home Coffee Stations: Gourmet coffee stations at home
  15. Cake for Pets: Dog- and cat-safe cakes


  1. Breakfast Gets Fancy: Souffle pancakes, a Japanese culinary trend, and cinnamon swirl pancakes
  2. Nashville Hot Chicken: Spicy fried chicken
  3. Ube Desserts: Desserts featuring this purple yam
  4. Zero-Proof Aperitifs Happy Hours: More non-alcoholic bars
  5. Floral-Infused Drinks and Dishes: Extracts like chrysanthemum and butterfly pea tea
  6. Korean Cuisine: Tteokbooki and Korean BBQ
  7. Healthy-Swap Comfort Food: Healthy swaps for favorite comfort foods like cauliflower mashed potatoes and pizza
  8. Pineapple Bun: Sweet Cantonese buns
  9. Boozy Kombucha: Hard kombucha
  10. Next-Level Desserts: Stretchy ice cream
  1. Star Fruit: Aesthetically pleasing foods
  2. Squid Ink: Squid-ink burger buns and pasta
  3. Collagen Powder: Adding collagen powder to smoothies, coffee and tea to promote healthy, glowing skin
  4. Reishi Mushrooms: Attracting consumers with their potential immune system benefits
  5. Keto: Food options that embrace the keto diet of a low-carb lifestyle
  6. Brussel Sprouts: This classic vegetable is undergoing a renaissance
  7. ‘Healthy Foods’: Kale, cabbage and farro
  8. Cauliflower: Orders like cauliflower gnocchi and pizza crusts
  9. Asian Dishes: Pho, udon, and kimchi
  10. Harissa: This hot chili pepper paste is being called the new sriracha
  11. Bone Broth: A staple of the paleo diet
  12. Ginger: For its number of health benefits
  13. Hummus: Demand for Middle Eastern cuisines is increasing, with orders for hummus accelerating
  14. Meat Alternatives: Impossible Burger and Beyond Meat becoming more mainstream
  15. Non-Dairy Milk Alternatives: Oat milk
  16. Cold Brew: Coffee that is brewed cold



Macro Trends

  1. Digital Life IRL: Implementation of artificial intelligence into our lives to personalize eating experiences, wearable technology boom
  2. Plant-Based Finds Its Identity: What does plant-based really mean and how should these products be positioned? – a question that will be answered this year
  3. Food + The Climate Crisis: The food industry will take center stage for sustainable innovation
  4. Rethinking Service: Defining hospitality for different generations as the next generation of consumers believes less is more
  5. What is a Restaurant?: Rethinking the definition of ‘restaurant’ with the implementation of ghost kitchens, virtual brands and salad vending machines
  6. Understanding Authenticity: Embracing a more nuanced view of what authenticity means from a consumer, chef and manufacturer level

Micro Trends

  1. Breakfast, Brunch, Brinner, Blurred: Reinventing breakfast options
  2. Eatertainment Evolves: The food industry pairing up with entertainment options: esports, theatrical dining, tech-centric venues
  3. New Wave Tea: Premium, artisan options added to the menu
  4. Tablespreads: Evolution of the small plates trend that gives diners a chance to try a little bit of everything
  5. South African Cuisine: Wine, biltong (South African jerky), tea, piri piri sauce, braai (South African BBQ)
  6. Hyper Regionality: Focus on individual dishes rather than broader, global cuisines
  7. Farms Everywhere: Micro-farming – small, often automated growing appliances in hospitals, colleges, restaurants, supermarkets and homes

Flavor Trends

  1. Ajvar: Fire-roasted red pepper from the Balkans
  2. Grains of Paradise: This West African spice has notes of black pepper, cardamom, and citrus mixed with floral flavors
  3. Karaage: Japanese frying technique
  4. Unripe Produce: Chefs are getting creative with the unique flavors and textures
  5. Pili Nuts: A Filipino nut, often eaten whole or as a powder
  6. Ash: Straight from the hearth – ash-baked vegetables, ash-crusted meats, and ash as a garnish
  7. Tepache: Fermented pineapple-based beverage from Mexico
  8. Sabzi Khordan: A fresh platter of herbs and feta
  9. Vermouth: A long-time player on the drink menu, consumers are discovering its lower ABV and wide variety available
  10. Urfa Biber: Turkish dried chili pepper with a smoky, almost raisin taste


  1. Simpler Eating: Uncomplicated meals – taking shortcuts without compromising on flavor
  2. Mindful Spending: Prioritizing budgeting
  3. Kindness Cooking: Cooking for others
  4. Cutting Clutter: Maintaining an organized kitchen
  5. Spicing Things Up: Spicier foods and more foods that contain spice
  6. Seacuterie: Using seafood instead of meat
  7. Middle Eastern Food in the Home: Experimenting with Middle Eastern flavors around the world beyond hummus and falafel
  8. Goodbye Salt: Replacing this popular condiment with items like hot sauce, chili flakes and ground pepper
  9. Animal Welfare: Not just by reducing meat consumption, but also better quality cuts and free-range meat
  10. Online Shopping: More consumers choosing to grocery shop online


  1. Country of the Year: Japan: With the 2020 Summer Olympics set for Tokyo, there is an increase in Japanese dishes like souffle pancakes and taiyaki (fish-shaped ice cream cones)
  2. Cause of the Year: The Planet: Earth-friendly ingredients and practices
  3. Colourful Lattes: Lattes made without coffee beans and with bright colors
  4. Color of the Year: Blue: Indigo and blue are expected to color more food
  5. Toasted: Brick toast, honey toast, Shibuya toast and kaya toast
  6. Not Toasted: Rise in mood food and calming beverages with CBD or adaptogens, paired with low and no-alcohol drinks
  7. Growing Up: Children’s menus with less processed foods and more global flavors
  8. Generational Cooking: New dishes from chefs with mixed cultural backgrounds
  9. Fresh Flours: Alternative flours made from green bananas, sweet potatoes, cauliflower and watermelon seeds
  10. Tech Rescues: Artificial intelligence to flood restaurants, fast-food and quick-service operations
  11. And the Rest: Churros, flavored ghee, koji, Cantonese pineapple buns, puffed snacks, floral flavors, and more


  1. CBD-Infused Food and Beverages Will Grow: CBD infused into sparkling waters, coffees, teas, beer, and foods
  2. Plant-Based Menus Will Bloom: Chefs cooking up meat and dairy flavors from non-meat and non-dairy products like soy, peas, cashews and almonds
  3. Snacking Will Get Smarter: Snacks featuring chickpeas, beets, quinoa and kale
  4. Jackfruit Will Be a Meat Alternative: A southeast Asian fruit with a texture that mimics pulled pork
  5. Exotic Fruits Will Flavor Drinks: Prickly pear, dragon fruit, bergamot orange, yuzu
  6. Got Oat Milk?: More oat milk products as alternatives to dairy
  7. Sparkling Waters Will Flow: Unique flavors for both low- and no-alcohol options
  8. Food Will Go ‘Bright and Bold’: Colorful ingredient options like blue algae, beet and matcha
  9. Sustainability Will Take Center Stage: Heightened focus on single-use plastics and packaging


  1. Pellet Grills: Compressed sawdust pellets heated by an electric rod provide ways to grill and smoke at the same time
  2. The Hudson Valley: Flavors and foods from ‘the country’
  3. Taiwanese Food: Beef noodle soup, pork belly buns, oyster omelets and fried chicken
  4. Babka: Old-school pastries go DIY (do-it-yourself)
  5. Tajin Seasoning: Chile-lime salt seasoning
  6. Honey Butter: A Midwest staple goes coastal
  7. Mushrooms: The versatile superfood
  8. Anchovies: Packed with umami goodness, it will be the unsung hero of many dishes
  9. Meal Prep Sunday: Generation Z is taking meal prep seriously by creating a specific time to make meals for the week
  10. Grab-and-Go Charcuterie: Meat and cheese to-go
  11. Ghost Kitchens: Restaurants that only offer delivery or take-out
  12. Piquette: Low-alcohol and slightly bubbly, tastes like hard kombucha but fermented like wine
  13. Puffed and Popped Snacks: Snacking gets lighter and louder
  14. Meat and Veggie Blends: Adding more veggies to the mix to replace and support meat
  15. Multicookers 2.0: New and better features make single-function small appliances unnecessary
  16. Less Added Sugar: By 2021 all food labels will include ‘added sugars’
  1. More LTOs Will Be Going Global: Global options becoming LTOs in different regions
  2. While Global Offerings Will Also Grow Domestically: Experiential meets more diverse flavors
  3. Plant-Based Offerings Will Continue to Grow: Impossible Burger and Beyond Meat going mainstream
  4. Sustainability Will Be Sold as a Necessity: Supply chain changes, omitting plastic, and incentivizing reusable containers
  5. Execution Beats Innovation: Operations will produce tangible results
  6. Third-Party Delivery Will Become More Customer Friendly: Focus on delivering a better experience from third-party delivery like Uber Eats
  7. Voice-Operated Kiosks Will Preface Facial Recognition Kiosks: Technology will focus on the implementation of voice-operated kiosks, then facial recognition
  8. Some Chains Still Prefer a More Human Touch: Preference for more technological innovations on the delivery side
  9. The Lines Between AM and PM Menus May Blur: More lunch offerings at breakfast
  10. More Ghost Kitchens Will Materialize: Off-site cooking kitchens that create food solely for delivery and online ordering
  11. More Chain Consolidation is Coming: A few large companies will own most of the restaurant concepts
  12. Procuring Quality Recruits Will Remain a Priority: Hiring quality employees is important for fast-food companies


  1. Florals: Classic floral flavors like lavender and rose appearing more broadly in categories like snacks, beverages and bakery
  2. Earthy: Herbs, spices, roots, and other botanical flavors
  3. Complex Heat: Specific heat levels and pepper varietals, higher consumer understanding
  4. Tangy, Tart, and Sour: Tangy, sour and fermented flavors like yuzu and pomelo
  5. Translating Trends to Market: Introducing new flavors in ways that are familiar for consumers
  6. Getting to Know Adaptogens: Non-toxic plants believed to help the body resist stressors of all kinds
  1. Vegan-Friendly: From Impossible Burger and Beyond Meat to jackfruit
  2. Tinned Fish: From sardines to smoked mussels and octopus
  3. ‘Sober Curious’ Beverages: Mocktails, non-alcoholic beer and spirits
  4. Mushrooms: Wild, seasonal and rare versions
  5. Lettuce Alternatives: Little gem or celtuce
  6. Unusual Seafoods: Octopus, turbot, uni, and abalone
  7. Shiso Leaves: Japanese mint, enjoyed in cocktails, pickled, tossed in salads
  8. Foreign Spirits: Cachaca, amaro, and sotol making it into mainstream America
  9. Fermented Foods: From kimchi to koji, trending menu items had a Japanese influence
  10. Charcoal: No longer trending
  1. Zero-Proof Drinks: Non-alcoholic beer and cocktails
  2. Anything with Adaptogens: Plants that might help you feel better; for example, ashwagandha, reishi and chaga
  3. Fresh Snacks: Plant-rich options
  4. Fat-Filled Foods: Becoming more popular with the onset of diets like keto and paleo
  5. Functional Beverages: Drinks with nootropics, amino acids, collagen and dandelion root
  6. Alternative Flours: Hazelnut, almond, coconut, poppy, sunflower and flax
  7. Environmentally Conscious Food and Drinks: Consumers have higher concerns


  1. Plant-Based Foods: New developments in organic, plant-based, meat and cheese
  2. Regenerative Agriculture: More environmentally sustainable farming practices
  3. On-The-Go Food and Snacks: Bite-sized superfoods, healthy snack kits and subscription boxes
  4. Low-Carb Adult Beverages: Hard seltzers, fuller flavored styles of low-carb beers
  5. Organic, Natural and Biodynamic Wine: Consumers more interested in where their wine comes from
  6. Functional Beverage and Gut Health: Increase in new functional beverages and snacks
  7. Transparency and Traceability: More prominent on packaging
  8. Artisan Cheeses: High quality artisan cheeses that seem approachable to replace processed cheeses


  1. Intuitive Eating: Eating what you want, when you want
  2. CBD: Added to foods and beverages for a variety of reasons across categories
  3. Sustainable Seafood: The next focus for sustainable eating practices
  4. Plant-Based Protein: Consumers are adding more plant proteins to their diets
  5. Regenerative Agriculture: Environmentally sustainable farming practices
  6. Prebiotics: Feed the good bugs in your gut and help them multiply and reduce the number of bad bugs
  7. Adaptogens: A class of herbs supposed to help your body respond to stress better and boost your immunity
  8. Grain-Free Foods: Bagels, crackers, granolas, chips and wraps
  9. Low-Alcohol and Non-Alcoholic Drinks: Craft non-alcoholic beer, cider, spirits and mocktails
  10. Tajin: A mix of chili powder, dehydrated lime and salt used on fruit, eggs, vegetables, fish and popcorn


  1. Plants as Plants: Meat replacement pushback
  2. Sustainability-Driven Product Development: Products with values centered around sustainability
  3. Fermented Condiments: Going from kimchi to gochujang
  4. Prebiotic Foods Gain Awareness: Foods that feed the friendly bacteria in the gut like bananas, asparagus, seaweed and barley
  5. Protein Trend Takes Unexpected Turns: Anchovies and protein-packed noodles
  6. Convenient Cocktails and Mocktails: Bar-quality cocktails at home
  7. CBD: Continuing growth in products across categories
  8. Dairy-Free Products: Oat and nut-based milks will reign in yogurts, beverages, creamers and frozen desserts
  9. Regional Cuisines of Asia, West Africa and Latin America: Flavors and ingredients from these areas in spices, sauces and base