Food / Drink

Future-Forecasting Trend: Cannabis in drinks.


With young consumers shifting their behaviour towards healthier lifestyle choices,

and the softening of opinion towards the use of Cannabis in soft drinks is there an opportunity for adult soft drinks?

Coca-Cola thinks so and is reportedly in talks with a Canadian company to create a cannabis-infused health drink since Canada has recently legalised the use of recreational cannabis on the 17th October 2018.

The soft drinks giant said it is "closely watching" the expanding use of a cannabis element in drinks.

It is said to be in talks with Aurora Cannabis to create a drink infused with cannabidiol, a naturally occurring non-psychoactive compound derived from the cannabis plant.

Cannabidiol, or CBD, does not produce the high commonly associated with marijuana. It is believed by many to have anti-inflammation and pain-relieving properties and numerous CBD-infused products have emerged recently.

Aurora Elixirs is leading the way with natural ingredients infused with hemp extract and cannabinoids. Aurora Elixirs presents a brand that focuses on the transcendent experience of consuming ight doses of CBD in a safe vessel. Truly balanced, these tonics are marketed toward consumers that seek a refined and sensual experience.



Lagunitas is another player in the market. Their latest foray is a non-alcoholic, zero-calorie sparkling water infused with hops, CBD, THC, or both is called Hi-Fi Hops.

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Every 12oz can has no more than 10mg of marijuana-infused goodness, with drinks featuring CBD and THC, or the “purple” version featuring just THC. THC is the compound in cannabis that creates a mild-altering buzz, while CBD is a non-psychoactive component that is thought to reduce stress, pain and inflammation.


What looks like an emerging may become big business in the next few years.


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The Bug Burger contains a patty made beetroot, parsnip, potatoes and mealworms, which are the larvae of the common darkling beetle


Ikeas research Lab, Space 10 has created a menu of five new dishes as solutions to the problem of a predicted global food shortage given the population growth over the next 10 years.

"At Space10, our research is rooted in an important principle – dishes shouldn't just be healthy or sustainable, they must be delicious too," explained Space10, which counts food designer Simon Perez and plant engineer Sebastian Dragelykke among its diverse team.

What do you want for your brand? What could your brand look like in a year or 5 years. What are the macro-trends that will shape your business. 

We can help you answer those questions:

The essence of Whisky


Glenfiddich recently unveiled the winners of the World’s Most Experimental Bartender competition

The winners were Charles Roche and William Hetzel of east London’s Scout cocktail bar. The Duo created a fragrance based on the taste notes of the whisky to create a tantalising pre-drinking experience. The fragrance is based on the whisky’s wood, fig, caramel and leather elements. The fragrance is intended to engage consumers’ olfactory senses, simulataneously opening up what is the essence of whisky-tasting to a wider audience.

BioPlastic Fantastic


Recent graduate from the Royal College of Art Johanna Schmeer considers the future of food based on her knowledge of the possibilities afforded by nanotechnology. Creating a series of synthetic foods for a future whereby the worlds growing population needs to tap into new resources she conceives how products made from enzyme enhanced bio plastics would in theory harvest essential nutrients as alternatives to traditional food sources.

Built on fact, her project is based on a recent scientific breakthrough by scientist Russell Johnson, who has identified a way to synthesise functioning biological cells made from plastics.

Adding a smattering of fantasy based on this fact, Johanna has created 7 food products that fulfil the essential food groups. For instance they produce water, sugar, fat, minerals and proteins. These speculative objects secrete powders and liquids that could be ingested in our distant future.

Note by Note: Future Kitchen


Envisioning a future whereby digital technology has superseded analogue cooking, Marjorie Artieres visualises the domestic kitchen in 2024 where 3D printers are commonplace. 3D printing food has provided perfect nutrition, no waste and issues surrounding food shortages, but with it has come uniformly shaped, processed & diagnostically perfect pods of food that has removed the pleasure and rituals of cooking.

Her Note by Note project offers a laboratory style tool kit for creating and recapturing the heritage of analogue cooking that has been lost with the rise of the digital kitchen.

Unlike cooking today, her future kitchen proposal has no recipes, instead Note by Note uses experimental and innovative cooking to create a new repertoire of flavours, textures and colours.

Artieres's project is as a provocation to technologists to re think the future of cooking with passion and taste rather than just necessity.

'Suck: a ba starter'


Reconsidering how we engage with food, utensils and experience are high on the design agenda with numerous projects exploring such subjects. One of the latest is from Ellie Corp - a jewellery designer who has collaborated with a chef to create a series of tools for eating.

The first part of a three part collaboration she has designed tools for the first course. Titled 'Suck: a ba starter' the tools focus on sucking of a kind of noodle soup and as such Ellie has designed objects that interact playfully with the rituals surrounding eating.

Working with soft and hard materials Ellie has used silver and stainless steel with natural sponges to help with the liquid retention and the over all experience of eating.

Part 2 and 3 are to follow as will be an actual dinner where visitors will be able to experience the utensils.

Grow your own kitchen appliance


As people live in more crowded urban environments with less opportunity to grow fresh fruit and vegetables and a growing desire for consumers to know the provenance of their food, the Niwa project is the ultimate solution. A kickstarter funded project, Niwa is an automated hydroponics growing system that is easy to use and would blend into most homes and is being seen as a new generation of kitchen appliance. From watering, to lighting, to heat regulation the whole unit is controlled by a smartphone.

Once seeds are planted, the app uses its preset growing knowledge to keep the plant alive garnered from working with farming experts over a 2 year period.




Collaborative Cooking


Questioning whether cooking could be more about experimentation and less about tradition as well as the impact of the onset of the Internet of Everything - designers  Christian Isberg, Carl Berglöf and Lasse Korsgaard have devised a collaborative cooking machine that explores a new perspective on the future of cooking. A timber framework with a large cooking pot it has 35 food dispensers containing all the ingredients needed for an endless amount of dishes. Working remotely 5 anonymous chefs control the heat, timings and seasoning of the food via their smart phones.

The anonymity of the chefs also poses questions about the need for their physical presence and also redefines consumers relationship with food preparation and celebrity chef culture as well as our growing reliance on our technology as our digital guardians.










Fly Factory


Inspired by the 2013 report by the Food and Agriculture Organisation of the United Nations called Edible Insects, which investigates how eating insects could help future food shortages, design graduate Búi Bjarmar Aðalsteinsson has created a Fly Factory that breeds insect larvae for human consumption. Echoing the spider factory from Thomas Maincent in its aesthetic Aðalsteinsson's fly factory uses larvae bred in the factory to create pate and dessert.

The conceptual micro-factory utilises food waste as the feed for the insects reducing issues surrounding food waste whilst creating a new protein solution which according to Aðalsteinsson tastes like chicken.

Experimenting with the flavours and foodstuff he has also created a series of recipes such as coconut-chocolate larvae dessert. His designs are not expected to be for the home, rather for restaurants and industrial use but the debate still goes on to whether the western palette will except eating bugs and insects.

Aðalsteinsson is not the first designer to explore this area and is one of a growing number of designers and nutritionists who recognise the importance of finding an alternative source of protein for future diets.



The craft beer explosion looks like it is going to have to step aside for the DIY beer revolution. We have already seen the BrewBot that lets you brew your own beer at home and the DIY trend in the kitchen does not seem to be going anywhere which places the BrewNanny perfectly. The BrewNanny is a device that supervises your brewing so that nothing goes wrong, it will even alert you via Wifi if your beer is going bad.

Checking fermentation rate, temperature, light and CO2 the BrewNanny records the data of your beer batch which in turn can be shared with friends to share tips or to just celebrate the best local beer around.

This project is yet another example showing how consumers are taking control and utilising technology to make the experience even more seamless.