Tilt

Ginger’s Kitchen was the brainchild of David Cook; “Living a time-deficient life shouldn’t mean enduring poor quality ready-meals. “ Early in 2009 he went about trying to change this by making distinctive chef-prepared meals for a select few London delicatessens. He cooked the food with great care using well-sourced local ingredients. The demand was great; he moved into a larger kitchen and found another chef.

At that time David lived in Sussex and wanted to find a new premise so he could spend less time on the road and more time in the kitchen.  Tim and Hayley Breden, close friends had the same dream: “to cook the best food, use local producers and ensure quality always came first.” In 2011, the three joined forces in Partridge Green, Sussex with their state-of-the-art kitchen with plenty of room to keep up with the demand.  Ginger’s Kitchen is really in touch with the spirit around organic portioned control sized meals you can take home and cook when you’re ready.  Perfect for the on the go lifestyle we all lead today.

Ginger’s Kitchen produces a growing range of high quality distinctive chef prepared meals, soups and salads. All dishes are innovative, have strong visual appeal and deliver maximum flavor. No excessive packaging is used to keep waste to a minimum and where possible biodegradable or recyclable products are used.

Most unusual are the Panibois.  They are biodegradable wooden baking moulds manufactured by a small company in France. They are best baked in the oven, although can be popped in the microwave too. After it’s cooked, unwrap it and the sides pop off to become a plate.  Ingenious. The meals for two Panibois varieties change according to the seasons’ availabilities.

The pots are prepared so the ingredients retain their texture, flavor and nutrients. There are two sizes: a single serve and a two serve. Rounding out the menu are several salad and soup choices and side items to choose from.  Some of each of the Pots, the Panibois, Salads, Soups and Sides are vegetarian.

All salads come in a 286g lunch box and have a 4 day shelf life.  Panibois are available in 2 sizes: 410g (serves 1) and 650g (serves 1 or 2.  Vegetable accompaniments are 380g.  The cooked dishes have a six day shelf life but are suitable for home freezing.  Soups come in 1 size, 600ml which serves two.  Main Course Pots – serves one and can range in size from 350g – 400g. Main Course Sauce Pots serves 2 and are all 550g. All the pots have a 6 day shelf life.

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OUR BIG IDEA

The Panibois are an excellent example of getting the most out of your packaging. Why not take it a step further and template out a fork and spoon on either side of the wooden mould? That way when it is removed, instead of discarding the whole thing, pop out the disposable utensils and eating on the go is even easier!

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Often we hear the familiar thread that food allergies are just an imaginary issue, but in actuality the number of people developing food allergies are rising at a rapid rate and the trend it likely to continue. Why is this? Well, there is a lot of speculation, but the two consistent areas of focus boil down to our food production system and our air quality. The milk of today is not the same milk we had as children. Because of this, allergens and sensitivities are increasing and it is important to think about how to start communicating and offering guidance…

Obviously the ideal way to handle the food allergy issue would be to go back to the source and change the way our food is made and the environment that it comes from. In the meantime, however, the safest thing for those who suffer from a gluten intolerance to an anaphylactic peanut allergy would most likely benefit from some way of communicating their food restrictions when they are eating out and on the go. With the growing number of of people inflicted, the opportunity for some sort of allergy awareness system to become commonplace and make the lives of wait staff, chefs, and diners alike a lot simpler and clear cut is tremendous.

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HOW TO WORK WITH TILT ON THIS…

We do a ton of research around allergens and we are always looking to things like labeling and clever marketing to talk to how we can adjust and connect with different people and cultures. Through a series of International Icons we hope to establish some level of working order for the work to work within, but outside of that,  there are ways to develop new ideas for communicating ‘free from’ and or ‘all natural’ choices using food packaging, design, language and marketing.

Check out what we did for Kwik Trip Stores Pizza program last year:

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RESOURCES

FAAN – Food Allergy and Anaphylaxis Network
Did you know Allergens? NY Times Article
Allergens for children
E. Rachael Baird’s Story

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Alternative sandwiches or ‘ready to eat, easy to hold food objects’ are quite the new/old thing – and are hitting the market hard… creating brand loyalty all along the way, increasing market share of the already impressive sandwich states. The stats read earlier this year were somewhere in the neighborhood of £3.5bn a year in sales in the UK alone. That’s some serious sandwich eating! If you are a retailer with a great signature sandwich or just an idea we think this is the category to be in. If you don’t, its time for you to create a unique product or Own Brand which gives instant recognition.

Think about how you can fill a need that a consumer wants on the go – easy to hold, easy to eat, no need for a napkin or a fork and fills their body up with the nutrients it needs.

How does this awesome brand recognition work? When you think of a brand of restaurant you consider the name, logo, identity, concept, look and feel and potentially the typical clientele. It is very broadstroke and high level. When you think about a product you opt-in for, you consider the same level of detail towards a single object, which is very focused and specific. This level of detail is often in areas like the packaging, taste, ingredients and the specific shelf presence.

We have found a number of products which are unique delivery methods and could be classified as food design. Take a look at what we have found… and let us know if you have any other ideas.

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WAITROSE LETTUCE WRAPS

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GORILLA SANDWICH

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SUSHI POPPER

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CANWICH

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ABOKADO SHWRAPS

Coconut water was tipped to be a big trend for 2010 and it didn’t disappoint. Backed by celebrities such as Madonna and Demi Moore who not only were seen sipping the drink they also put their money where their mouths were by financially investing in Vita Coco, a lead brand of coconut water.  If you still think this is a celebrity trend this post may change your mind.

Coca Cola Inc purchased a small stake in Zico a coconut company whilst PepsiCo not to be out done bought Amacoco which is the biggest coconut water company in Brazil. Far from a niche market this is now a $200 million industry. With many other celebrity drinkers and major drinks companies backing coconut water is a trend that may just prove to have legs. Currently the coconut water market is still evolving and new products are appearing such as coconut water being mixed with fruit juices, aloe juice and available with and without pulp.  It is now a regular feature in health food stores on both sides of the pond.

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WHAT IS COCONUT WATER? WHY IS IT SO POPULAR?

Coconut water comes from the younger greener coconuts which are harvested before they are ripe. If left to ripen the coconut water or liquid turns into the white fleshy insides of the coconut that may be more familiar to us. The coconut water is an excellent isotonic beverage packed with electrolytes as it contains potassium, magnesium and calcium. In fact  most of the drinks contain more potassium than a banana.

The water itself is also fat free and low calorie.These attributes make it popular with gym goers and people with active lifestyles looking for a more natural, less sugared isotonic sports drink. The Universiti Sains in Malaysia compared coconut water, sports drinks and plain water in a study looking at post exercise rehydration. They found it effective in helping hydrate the body after exercise with participants stating coconut water was sweeter and caused less nausea and no stomach upsets during the trial. However other experts have stated that coconut water may not be the best for rehydration after very strenuous exercise.

So combine this nutrient packed water with aloe juice surely must be the drink of the Gods? Aloe juice has long been hailed as an effective natural body cleanser and is regularly used for treating sun burn and other minor skin ailments. But did you know its also packed with calcium, iron and vitamins A, E and C. Wowsers!!!

Whilst skeptics may argue that not all of the claims on the packaging of some of these drinks brands have been proved. ConsumerLab.com tested products from Zico, Vita Coco and O.N.E and found that the only brand whose product matched their claims were Zico. They are a great source of fat free, gluten free, low calorie refreshment and with the launch of fruity flavours such as tangerine, acai and pom there is a drink to suit many tastebuds.

Aloe Water is also in the same vein and not without its benefits. New and out to the market, this new kind of water is loaded with benefits. Not as rich and creamy as coconut water, but certainly a tasty treat in its own right. One of the most successful versions of this is a brand called ALO. This clever Taiwanese brand used chunks of aloe in the drink so as you drink you get a slippery texture of fruit. It is very much like bubble tea.

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OUR BIG IDEA

being pushed towards the sports drink market it would be great to be able to buy this with a sports cap lid to make it easier to suck down quickly! Perhaps making this on tap in a yoga studio or gym would be another beneficial direction to go.

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WHAT CAN TILT DO?

We work on food innovation design and delivery and since the coconut and aloe waters are new areas of focus, we imagine a fantastic walk up counter Coco/Aloe Bar. One of our recent projects was working with Mighty Leaf Tea on their Tea Bar. We created the delivery mechanism, while working along side one of our menu developer partners. In this instance, we partnered with Dee Pettit and she worked on developing a new style of ready-to-make drink using a fruit and agave blend into the tea.

Have a cool product or drink? Let us develop a delivery platform for it.

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Good morning, beautiful PARIS! Today is the day for a fantastic run throughout the city, seeking the best of the best restaurants, petrol stations, convenience stores and grocery spots. At only a mere 13km, you can walk it, run it or bike it very quickly – within an hour or so. My feeling is that the best tour of the city happens through movement and being on the go, the way these restaurants are meant to be seen.

Some say the city of love, others say the city of lights, but to TILT, Paris is the city of food; delicious, whole, healthy and untainted, the food experience in Paris like non-other in the world. The experience has a lot to do with service and quality of food and you pay a premium on it. Maybe a bit unpractical for the American and British Tourists who expect an exceptionally large portion, quickly and cheaply.

If you have the time, jump on the Eurostar from London and just head off on a tour of Paris for the day. Experience a smattering of fine concepts and brands that might be coming to you, someday. Parisian concepts may or may not be applicable in other places… the jury is still out, but we want YOU to make the decision for yourself and experience all the city has to offer. Below we have provided a map and a list of some of our favorite concepts. Enjoy!

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JOOSBAYOO

Joosabayoo is one of the coolest and freshest new concepts we have seen in a long time. It is bright and clever with the marketing and messaging, but mainly the design is functional! It is totally focused on a quick, grab n’ go food bar with fruit juices and a lovely, modern atmosphere.

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COJEAN

One of the companies that we really want to work with is Cojean in Paris. A really great, fresh food company with roughly 20 or so cafes in and around Paris. They have a commissary kitchen and make fresh food every day and their primary sales time is from 11am-2pm. The company culture is very focused on their employees and quality food.

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MCDONALD’S
The French McDonald’s is the second largest market for the McDonald’s enterprise. With quality ingredients, a higher caliber of manufacturing methods and better portion control, it is a creative change from the typical McDonald’s. The most impressive is the walk-thru experience which looks like an ATM.
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QUICK

These uber fun and clever spots are completely equip with marketing and lead in markers. The design is fresh and clever, approachable and easy to navigate. The French burger favorite – Quick Restaurant is here to stay and competes on every level with the usual US versions.

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PICARD
What a cool space! Definitely one of the most interesting concepts we have ever been to. Picard is a frozen food phenonmenon in the heart of Paris. Similar to a Costco, this has a ton of bulk food, but nothing is fresh – it is all frozen. Get suited up for a party with some of the beautiful pastries, or just have an every day soup.
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MONOPRIX

We found Monoprix on a study tour we went on with Insight Research two years ago. The basement grocer is in the bottom of the Monoprix department stores and is a full grocery opportunity, complete with all the walks of life that we have grown to love and use.

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MONOP

Monop is the lunch spot for Monoprix. The baby-sized version sits in and around Paris in busy business lunch areas.

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FAUCHON

One of the best experiences in Paris is seeing the french pastires and food in and around the city. Fauchon maximizes the French potential for beauty and grace with their food design and has everything from quality meats and drinks all the way through to signature pastries. Their Fauchon graphics are everywhere and it is fitting with the high-end styling of a Parisian clothing brand.

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TEA BY THÉ

A fresh and comfortable cafe concept, set in the heart of the city, Tea by Thé. Their own tea brand is available on site for purchase or consumption. You can sit in alley chairs outside or indoor on a smattering of different furniture choices. Absolutely beautiful.

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CARREFOUR

Carrefour City is an exceptionally well known brand around the world, but the Parisian version is made for a city-sized version. It is suited up to provide a quick smattering of daily foods needed.

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POMME DE PAIN

Sandwiches are the go to food for any Parisian. Toasted bread and delicious sandwiches can all be found at Pomme de Pain which is a simple, on-the-go place to go on your way to work or out for lunch with a colleague.

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Remember Push Pops? Well, they are kind of making a comeback with the state-of-the-art Sushi Poppers by using the same basic concept:

Each Sushi Popper includes seven pieces of pre-cut sushi and a bit of wasabi wrapped inside an airtight tube.  After opening the top of the tube, diners can add soy sauce from a small stick affixed to the packaging, and grab their first piece of fish. They reach the next piece by pushing up on the bottom of the tube.

You can buy Sushi Popper Frozen Packs on the company website and they will be shipped to you on dry ice. These packs can be kept at the back of your freezer for up to four months (depending on freezer temperature). Each Sushi Popper roll is individually wrapped, so whenever you want one just take one out and let it thaw at room temperature for 1-2 hours or in the refrigerator for 8 hours.

It is true on-the-run food with the ability to eat while driving or in transport. Sushi Poppers also fit into the category of food on a stick is definitely on the list as the hot commodity for 2012. We think there are a million and 1 options for how to expand this concept.

Only the highest quality ingredients combined with specialized freezing techniques are used to produce Sushi Poppers.  Since imitation crab can be used as well as tuna and salmon, kosher certification is available as well as gluten free. Many of the flavors are also low sodium. Right now there are at least four different flavors to choose from but many other flavors are in the “testing lab” including dessert varieties.

The company even claims they are” green” since millions of trees are cut down every year to make chopsticks and chopstick are not needed when you eat a sushi popper!

The packaging is new and original along with the name but the concept is not exactly new.  Take away sushi has been packed in a similar manner for a long time in many countries.  The roll is made fresh and to order and then wrapped up in plastic wrap butcher paper as a complete roll and you bite off a piece as you go.  You can add soy sauce from one of those little plastic pouches – just pour it on just before you are ready to take your next bite out of the roll.  Much messier and not nearly as much fun as a Sushi Popper.

What a great idea and about the healthiest fast food meals I can think of. A relief on a car trip or before a baseball practice – no more drive-through window bags in the back seat and no more guilty parents on the go (at least when it comes to feeling the guilt about the nutritional value of last nights’ dinner!)… Get a poppin’, people!

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OUR BIG IDEA

Soy sauce is already available in the handle which is brilliant and still makes it optional. Some people traditionally eat wasabi and pickled ginger on their sushi rolls so why not take every flavor and make an alternative pop that has a thin layer of wasabi and ginger in between each piece of sushi. A plain or supreme version of each flavor.

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HOW CAN TILT ENGAGE ON A PROJECT LIKE THIS?

We have spoken a few times about food on a stick, and this is definitely an area of new product development we are geared to work in. HIRE US to do develop a new product on a stick… or something on the go. We are experts of on-the-run eating and we have loads of ideas!

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Happy Halloween! Today is the day of ghouls and goblins,  a notorious treat-filled holiday. Kids come out for a night to seek sweets and sugary snacks and the house with the best and most tasty ones wins the ‘coolest’ award. It is excepted, supported and honored throughout the American past-time. This holiday represents the pinnacle of what we have come to know as Generation Snack and things are starting to a get a little tricky…

At an average of 540 additional calories we receive in snack food a day and about 24lbs worth of candy a year, we are an overfed and over sugared bunch. It is not just Halloween which ‘takes the cake’ in terms of calories, and we need to change the way we live. To us, eliminating the need for snacks is not the solution, since we now can’t live any other way with our busy lives, but there might be other solutions. What about increasing the need and actually consuming healthier snacks all day instead? We need to look forward to the future and think about what is up next.

We are already eating on the go… what if we just eliminated the need for eating a full meal and moved our area of interest to consuming lots of snacks throughout the day? If we played our cards right, we might be less hungry all around, have a more consistent blood sugar level, and absolutely 100% be able to maintain a conscious amount of required daily nutrients. There would be a lot of opportunity to be creative with meal times and to spend less time over all sitting and consuming.

This might not be the answer, but it is an idea to create change. Being open  to new ideas is what we should be focused on.

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HAVE FUN WITH HEALTHY SNACKS THIS HALLOWEEN

Using healthy, plant-based foods, you can spice up any Halloween party or snack. Check out the Almond and Apple Teeth or the Olive Eye and Guacamole Deviled Eggs or a Carrot and Almond White Mashed Potato Dip. Just be creative and think beyond the typical snack pack or candy bar.

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WHAT IS TILT DOING?

Tomorrow we are hosting a Webinar on the Snackpart. Our mission is to create change in the world using healthy, fresh and affordable food. We believe fully in altering and adjusting our mindset around snacks instead of just going back in time to the meal. Here is our future-style of eating. Small meals,every day, all day.

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Life has changed… the touch screen is no longer held to the wall and plugged in like a normal Made to Order screen. It is now wireless, speedy and mobile. But it is not just MTO and QSR’s who are being effected. We have eliminated the need for waitstaff. Imagine sitting in a restaurant and no longer having to engage or talk to someone… iPad technology is here and is running the show.

E la Carte is the latest in the scheme to develop a mobile ordering system and companies are jumping at the chance to take out some of the guess work. Could it be some day that you will just have a tablet at the table which goes to a central help center in Poland and a robot in the kitchen? Who knows what might come next.

Inamo is a similar system in London. With a projector screen ordering system, there was a computer minded table which was our ordering mechanism. We went as a group of three and rarely engaged at all… the whole experience of having control at your dinner seat took away the ability to communicate; our heads buried in the table top.

We are unsure if this is going to be just a thing of the moment, but it does certainly have its perks.

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ADVANTAGES

• As an operator, you can quickly update the menu from a central location (no more wasted paper here)
• The consumer can see all of the health and nutrition facts in just a click of a button (depending on how robust your system is)
• Images can be paired with the items to help sell and market food items to the consumer
• An operator can share information about the dish and where the ingredients came from
• The operators can easily upcharge for adding additional items and/or customizing the order
• It takes the guess work out for the customer and they can see a tally of their bill while they are ordering (works great in Tapas and Sushi restaurants which could be a disadvantage to the operator)

DISADVANTAGES

• Takes the human element away and makes it much more streamlined
• Loses the ability to customize as freely as in person for the consumer
• Costly for the operator; depending on the system purchased, it can be a pretty penny as well as having tablets broken or stolen
• Removes the quality of the meal and doesn’t give you the respite from technology  you need

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HOW TILT CAN INFLUENCE THE PROCESS…

Tilt works with lots of developers and this could easily be a project that we could come into the mix on and help to develop and implement. Designing a whole restaurant around tablet technology would be another area and way we can bring our skills to the table. If there are options for creating a customizeable food product and using the tablet to order the customized bag of deliciousness and then to have an automated instore manufacturing space, that would be pretty unique.

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