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  • What’s for dinner in 2016?
  • What’s for dinner in 2016?
    Merlijn Hoek, Creative Commons (2014) ©

2016 Expert Outlook on Eating and Drinking

Is fine dining over? Are we all getting more experimental? Can we become ‘slim by design’? And should we feel guilty about food? As part of our Expert Outlook 2016 series we speak to three food and drink experts about the future of eating out, cooking in and getting our five-a-day.

Location Global

What will we be eating and drinking in 2016? For the food and drink Expert Outlook 2016, Canvas8 speaks to Stefan Cosser from Food Innovation Solutions, the editor of Delicious magazine Karen Barnes, and Brian Wansink, director of the Food and Brand Lab at Cornell University and author of Slim by Design.





  • Article image Deliveroo: takeaway gone gourmet

    The takeaway industry was worth roughly £9 billion in 2014. And while they might traditionally be associated with sloppy curries or lukewarm pizza, new services like Deliveroo are giving takeaways a higher-quality edge. How is it challenging the fast-food giants that dominate this industry?

  • Article image City Pantry: bringing street food to meeting rooms

    Be it a gourmet burger, falafel wrap or hand-held curry, 2.5 billion people around the world tuck into some form of street food every day. City Pantry now wants to bring that succulent grub into offices, replacing the usual corporate fare of stale sandwiches. Can it revolutionise the city lunch?

  • Article image Are we all schizophrenic eaters?

    Burger fads and 1,000-calorie ready meals hardly fit in with a society that’s increasingly obsessed with healthy eating. But while these polarising trends paint a schizophrenic food landscape, they show how indulgent foods express our freedoms. After all, no one likes to be told what to eat.

  • Article image Who eats raw?

    The raw food movement isn't clear-cut; some are keen to keep it simple, others want to elevate it to gourmet grub. But with an abundance of products labelled raw in health food stores, has ‘raw’ become a label in itself? Who are these raw foodies and why do they prefer their food uncooked?

  • Article image What are Americans cooking at home?

    On dinner tables across the US, eating dessert is on the decline, while healthier ingredients are enjoying their time at the top. More interesting, still, is the renaissance of the home-made meal. But what’s got Americans tying their apron strings, and heading back into the kitchen?

  • Article image Brinner: eating breakfast for dinner

    From trendy cafés that serve cereal until 10pm to high-end restaurants that boast late night menus featuring egg and waffle, breakfast food is no longer limited to the early hours of the day. Almost half of Londoners profess a love for ‘brinner’, but what's the appeal of a truly all-day breakfast?

  • Article image Rex & Mariano: order via iPads at this fast-but-fine fish restaurant

    In 2011 Burger & Lobster took the UK by storm. Now, its creators are rolling out the same affordable luxury in the form of Rex & Mariano, a fish restaurant that cuts out the middle man. Aiming to serve quality plates at palatable prices it replaces waiters with iPads. Will it be as successful?

  • Article image How snacking is taking over the US one bite at a time

    More calories were consumed in snacks during the 2015 Super Bowl than at Thanksgiving dinner in 2014. Snacking in the US is at an all-time high, with 91% doing it daily. So why is the 'little and often' habit replacing traditional meals? And what does the average American really want from a snack?