Fine and Sustainable Food
Photo by ENESFİLM
Last week hundreds of brands and entrepreneurs got together in one of the most impactful events – in my opinion- for the food and drink industry. The Speciality & Fine Food Fair is the yearly boost of inspiration for those thinking of starting a venture in the industry, for those aiming to take their business to the next level, or to be amazed at how creative and ambitious humans can be. At the end of the event it’s certain our brains will be bubbling with ideas, rethinking the live talks and conversations we had, and eager to put everything that was absorbed into action.
After a month at Bell Publishing, and a lot of desk work, I was lucky to be asked to cover for the editor, Rodney Jack, at the event. This year, the focus was on sustainability and market trends – primarily the evolution of “plant-based” products. Despite all the Jamón Ibérico, chorizo, and Spanish anchovies reminding me, and many others, of our roots, vegan and sustainable brands were generating a lot of buzz.
With a colourful stand and impromptu stretching and handstand workouts, the Irish vegan brothers The Happy Pear were definitely standing out at the Fair. After 20 years of bringing more health and happiness into Irish people’s lives, the brothers are ready to extend that beyond Irish shores, as Darragh Flynn, managing director, stated “The company’s purpose is to have a really positive impact in the world, to create a healthier, happier world”.
It’s no secret a plant-based lifestyle can significantly reduce greenhouse gas emissions, with studies suggesting a potential 17% reduction from global food supply chains. But at the end of the day we all want to be eating something flavourful and tasty. There’s no saving the world with 24/7 tofu and chickpeas.
The Happy Pear range of different chilled and ambient vegan products has proved to be a success in Ireland. From “happy hummus” and basil pesto to olive tapenade, the brand is set to provide something delicious for everyone. Although “Irish people and a lot of the youth don’t like olives”, the black olive tapenade proved to be a success with the visitors at the Fair in London, and with myself – my Portuguese roots can’t say no to an olive-based spread, oil and so on.
Beyond their mouth-watering products, the company’s direction is constantly towards a more sustainable approach. As Darragh admits “sustainability is a big part of what we do. We run our vans on compressed natural gas, we’re at the later ends of becoming a certified B-Corp, we have our own regenerative farm where we grow a good chunk of the ingredients for the products, all of the packaging is recyclable and we use a local extra virgin rapeseed oil from a company which is really local to us”. It’s a constant “balancing act” for the company when it comes to sustainability and it’s a proof of dedication and effort for consumers who are more willing to spend a bit more on products that have a positive impact.
Recently, the global ingredient supplier Prinova surveyed over 1,500 adult consumers in Europe and the US from which seventy-two per cent said “they were more likely to buy a food or beverage product if the packaging mentioned a health benefit. However, this rose to 87% among those aged 18 to 24, and to 80% among those aged 25 to 34.”
The reports and studies are clear: the market trends are shifting and consumers are becoming more conscious of their purchasing decisions.
It’s been a long journey for The Happy Pear in the last two decades. To celebrate turning 20 the brothers are launching a new book dedicated to this family business at the end of October. Expect kid-friendly meals, tips on how to eat healthier, and insights into the brother’s favourite foods and ingredients.
It’s an exciting time for vegans and conscious consumers alike, as “healthy, sustainable, plant-based” eating has evolved far beyond the old stereotypes of being bland and boring. I, for one, am looking forward to seeing that tapenade on supermarket shelves and stocking up my fridge with it!
- Inês Coutinho, digital editor
Keep in touch via email: ines@bellpublishing.com Twitter: @foodanddrinktec or LinkedIn: Food & Drink Technology magazine.
