CAKE and Dometic join forces in fully electric food delivery solution

Swedish electric mobility company CAKE has turned to compatriot mobility company Dometic for a new, purpose-built food delivery box. The delivery box is powered by the CAKE Ösa model’s battery engine to keep your takeout tikka massala warm and your milkshake chilled at the same time.

The two companies state that it’s during ”the last mile” that your delivery turns unpleasantly soggy, greasy, or cold, and that the high-end delivery box can help ambitious restaurants and chefs to deliver the food without ruining the fine-dine experience. This is done by the separate heated compartments and electrostatic air purification system that keeps the food box free from doors of previous deliveries.

A luxury food delivery box meant for fine dining comes a good time. The current COVID19-related restrictions and laws have taken their toll on the restaurant industry. It is now a must for restaurants to offer takeout. AutoMobilSport writes that the mean annual growth rate (CAGR) of food delivery is expected to be 10% in the next coming five years (during 2020, food delivery rose with 22%).

— Restaurants and consumers all over the world demand quality and innovative solutions in the snowballing food delivery market. Imagine if meals could be delivered home in a way that they get to your table in restaurant quality? Instead of cold meals, it would be like you were sitting in the restaurant yourself enjoying the meal the way the chef wanted you to. That will satisfy restaurants, delivery companies, and consumers. Dometic has a head start with its expertise in temperature-sensitive solutions. And, together with CAKE, we have the expertise to deliver complete solutions that answer the needs of these users, says Peter Kjellberg, CMO & Head of Other Global Verticals at Dometic.


“Covid will lead to secret bars, unmonitored home parties, and forest raves”

Wallander is an experienced trend forecaster and the CEO of communication agency Food & Friends, founded in 1998, with a focus on food and beverage. They continuously run projects generating insights, including their own ”Trendspotting” seminars and, for nine years, ”The Food Report”, a survey of how we shop, cook, and eat in Sweden.

First, how has this last year been as a trend forecaster?

— Usually, I try to travel where trends evolve, that is LA, San Francisco, and NYC, London, and other capitals in Europe and lately more and more to big cities in Asia. This ghastly year though, I have had to spend mostly at home, where I have cultivated my passion for cooking new dishes for my very patient — and hungry — family.

And what predictions do you have on food and beverage for 2021?

1. Distance dining: In restaurants, to keep guests apart to avoid the risk of infection. Can be done by moving tables, putting up temporary walls, moving the guests into greenhouses (as seen in, for example, Amsterdam), or using hotel rooms as chambres séparées. You can also use mannequins to block chairs to make the dining space less desolate or, as in Berlin, arrange tiny private discos inside telephone booths

2. Transformations: Another restaurant phenomenon during the lockdown is to do makeovers turning themselves into grocery stores or delis. A smart way to keep staff on, support suppliers (who often lack an alternative route to market), and maintain their relationship with their regulars, who now can buy restaurant quality produce. My favorite example of this is Brat in Shoreditch, London, but there are many more. 

3. Covid covert: What happens when you ban bars and restaurants? The intention is of course to stop the spread of the virus, but it can have the opposite effect when it leads to the opening of secret bars, like the Speakeasies during the Prohibition in 1920s USA, unmonitored home parties, and forest raves, also known as Open Air.

4. Fortress home: Corona has made us move our social life to our homes, the only place where we feel safe and secure. According to a survey, some 70% plan to move their social life home. This can also be seen among some younger influencers who do not travel the world and stay at fancy hotels but rather stay at home in their bedrooms, which has given them the epithet ”Bedroom Broadcasters”. 

5. Comfort food: In uncertain times we tend to crave what is familiar and safe, food that mommy made. In Sweden, traditional Swedish fare ”Husmanskost” (think cabbage pudding, meatloaf, and potato pancakes) has increased, while other countries are brushing off their own food heritage. During Corona lockdown, the food trend is more about looking backward than forward.

6. Tablescaping: In times where many people have too much spare time on their hands, interests in hobbies and pastimes increase. One way to spend an afternoon, a day, or a week, is to develop spectacular table settings, and then share them with the world on Instagram tagged #tablescaping. This might sound a bit silly — you are right — but this has been a boon for Swedish home-decoration chain Cervera, and in the UK, Selfridges has doubled its sales of tablecloths.

7. Shopping habits: When we decrease our spending in restaurants, we naturally increase our shopping at food stores. Digital ordering has increased by 100% since March, mostly among the elderly who until now have been hesitant to change their shopping habits. Apart from that, we see four changes in previous shopping trends: 

— After several years of steady decrease, the interest in branded food goods has surged. In 2021, we will see what this has meant in volume and value for the retailers’ private labels. 

— Similar changes can be seen regarding the interest in organic foods. Last year organic lost both buying intent as well as actual market share in Sweden. Is this a comeback?

— Previously the trend was that we more and more increased the frequency of our visits to the grocery store, now we are more restrictive with store visits to try to minimize any personal contact. 

— Before the pandemic, a movement was building towards the reduction of packaging. This has now been reversed, and the proportion of packaged goods has increased. More so than before, we tend to prefer products that no one else has touched.

8. Snacking: The pandemic has seen a large increase in snacking and we are increasingly leaving the regime of three larger meals per day in favor of constant ”grazing”. All is not lost, however, as more and more healthy snacking products are being developed. 

9. Quarantinis”: Take whatever you have at the back of the drink cupboard that is completely forgotten, like that old bottle of Ouzo, and mix it with something else and you have a delicious(?) Quarantini. During the lockdown in Sweden, we drink as much as before, but we all suspect that everyone else has increased their alcohol intake.

10. Double usage: Restaurants become even more dependent on maximizing their revenue, and experiment with different disguises (and menus) such as café during the day and full-fledged restaurant in the evening. Or furniture store during the day and wine bar in the evening. Or hairdresser during the day and cocktail bar at night. Different parts of the day have different needs to be met, fueling new hybrids.

11. Rotating restaurants: As there now will be more chefs than restaurant kitchens, chefs will appear doing guest appearances at other locations. Restaurants that make this their main business concept will appear, and there will always be a new face in the kitchen and a reason to book a table again.


5 leading sustainable restaurants in Scandinavia

The first edition of 360°EatGuide, created by copywriter, creative director, cookbook author, and publishing house owner Pär Bergkvist, was unveiled last year. He describes it as a serious attempt at urging restaurants to step up and encourage guests to demand more from the food and drink that they order. And, coincidence or not, since last year’s launch, the Guide Michelin has developed a green symbol that’s awarded to restaurants they consider sustainable. For this year’s edition, he’s seen increased interest.

— You have to keep in mind that participation is voluntary. We do of course dine at each restaurant, but we also demand that each restaurant answers a rather large number of questions where they explain their work with, and commitment to, sustainability. Plus, the proportion of organic and locally produced food, education, food waste, and how they work with vegetables, meat, and fish, he tells.

Which 5 restaurants would you like to highlight?

— I’d like to choose those who are in the top 5 of the list:

1. Amass, Copenhagen, Denmark. The winner from 2019 continues to deliver in a convincing, comprehensive way, with sustainability as a natural part of gastronomy, not something added afterward. When the question of food waste comes up, the answer is: ”Limiting food waste is the core ethos for everything we do.”

— Driven, aware, and knowledgeable with a very high minimum level says Pär Bergkvist.

2. Relæ, Copenhagen, Denmark. A restaurant that for several years has acted as a model for the Danish restaurant scene. Here, people thought about and acted sustainable long before it was a buzzword that everyone wanted to capitalize on.

— They have everything in place, both locally produced and organic. Will, unfortunately, close by the end of this year, says Bergkvist.

3. Moment, Rønde, Denmark. Daring to question is part of all progressive businesses, and Moment is no exception. From the architecture and interior design to fresh ingredients and beverages — here, it all comes together. The restaurant only serves vegetarian dishes made with local, organic ingredients that are in season.

— Very ambitious restaurant where sustainable gastronomy is both natural and relevant, says Bergkvist.

4. Fotografiska, Stockholm, Sweden. With his restaurant at the Fotografiska museum, Paul Svensson shows the way to the future of sustainable, healthy food — without sacrificing gastronomic superiority. Here, they’re earnest about their assignment to help change the world with good, thoughtful, plant-based food and drink.

– A pioneer within sustainable gastronomy, says Bergkvist.

5. Lilla Bjers, Gotland, Sweden. Here, great respect is shown for both ecology and diversity — working the land, not consuming it. The cooking is simple, but — thanks to first-class ingredients grown just outside the kitchen window — guests are invited to a forceful and memorable gastronomic experience.

– The restaurant is surrounded by fields and cultivations; close, organic, and passionate! says Bergkvist.

What’s the next step for restaurants working with sustainability?

It revolves less around those who are already at the forefront and more about eye-openers for those who don’t care at all, today. Those are the ones we need to wake up, educate, and enthuse. Today, we have around 80 restaurants all over the Nordic region that we consider good enough for the guide — my goal is to get 300 restaurants to participate in this group, within 3 years. 

What are your coming plans?

— We are launching 360°Berlin, 360°London, and 360°Paris as soon as possible, considering the pandemic. This guide and the way in which we assess the restaurants are in some ways even more relevant for the rest of Europe, since they haven’t reached quite that far when it comes to sustainable gastronomy, says Bergkvist.


Shewy’s gum can replace your daily dose of coffee — and sunlight

Swedish gum manufacturer Shewy is launching a subscription service for different kinds of boosted gum options. The Energy flavour, for example, tastes of mint and is infused with caffeine, iron, zinc, vitamin B3, B6, B9, B12, and iodine to keep you sharp and concentrated. The Sun flavour, on the other hand, comes in handy for all nordic hemisphere inhabitants that have a hard time catching daily sun hours. It is infused with zinc, beta-carotene, vitamin D3 and A that you naturally get from sun exposure.

— In my ambition to work with innovative products in the health sector I identified a great possibility with functional, vitamin-infused chewing gum. Chewing gum is proven to be an efficient delivery system of active ingredients and it is an already established consumer behaviour, says Ash Pournouri, Founder of Shewy.

Ash Pournouri is perhaps more known for his career as record manager, music producer and co-founder of Brilliant Minds together with Daniel Ek of Spotify. But now he’s entering the enormous market of functional food. In addition to Ash, actor and comedian Jonas Fagerström, as well as supermodel and entrepreneur Kelly Gale, are early investors in the healthy chewing gum company.

The Shewy yeam.

Scandinavian MIND met with the Shewy team to understand more what benefits the product brings.

Can you describe what Shewy is?

— With Shewy we want to challenge the dated chewing gum market whilst combating the world’s vitamin deficiency issue. Shewy is functional sugarfree gum enriched with vitamins, minerals and ingredients to boost your immune system, energy, performance and much more exciting in plan, says Caroline Meschke, co-founder and CEO of Shewey.

Ash Pournouri fills in:

— Chewing gum has been proven to improve concentration, mood, stress, and anxiety whilst being an excellent delivery system of vitamins, yet the level of innovation within the industry is extremely low. We have created innovative solutions and formulations targeting many occasions and needs. Shewy uses a unique direct, cold compression method when assembling and producing our functional gum. No heat or moisture is involved in the manufacturing process. This means all ingredients are preserved during the production process and none of our great ingredients lose their potency. It has been a two-year-long development process to ensure a high-quality product with the right manufacturer, taste, active ingredients and texture.  

So what are the benefits you get as a user?  

Shewy sun helps the sun-deprived Scandinavian.

— Consumers are now more aware than ever of what they put into their bodies and the impact of how ingredients make them feel and look. They want convenient access to health benefits and our gum seamlessly fits into their daily life. We provide just that, says Caroline Mescke.

The global market for functional food is huge. According to a study released in 2020 by Allied Analytics, in 2019 the market value was approx. 177BUSD and projected to reach approx. 268BUSD in 2027. Accelerated by digitalisation in general and changing purchasing behaviours due to Covid-19 pandemic, companies are increasingly exploring new business models in the convergence of lifestyle and technology.

Jesper Broström, who was first external investor in the company, elaborates:

— Shewy is a statement lifestyle brand worthy of our picky urban consumers. Our consumers make the majority of their purchases online and they already subscribe to razors, food and TV. Chewing gum however is bought in convenience stores, but how convenient is it really to cue at your local 7-eleven to buy your chewing gum. We offer Shewy conveniently online and on subscription so our customers never have to run out. With Shewy we want to give people a daily boost with a simple, new and available online subscription model but also a relevant and modern brand.


Harri Koskinen designs five beautiful knives for the outdoor kitchen

While Helsinki Design Week is in full swing in the Finnish capital, one of the country’s most prominent designer, Koskinen (Artek, Danese, Issey Miyake, Iittala, and more), presents the new Cabin Chef line. Designed for Marttiini, who’s manufactured knives for hunting, fishing, camping, collectors, household, and professional use in Finland since 1928, it features the essential knives for the camping and cabin kitchen. Using durable natural materials, the line combines function, ergonomics, and general practicality with a beautiful design.

Ville Kivilompolo, Design Lead at Marttiini, how would you describe the collection?

— It’s a fine combination of Finnish design and Nordic traditions put together. For us, it is a chance to re-think the concept of a traditional outdoor knife. We also hope it’ll encourage people to enjoy the outdoors.


Innovator presents a brand new way of infusing tea

von Schoultz describes how he’s always been interested in problem-solving, starting his first — clay-car — design company at the age of 9.

— When I was 13, I did my first attempt to create a commercial product. After completing a bachelor’s degree at Boulder University in Colorado I put aside my education and got myself a set of machinery. I became a self-taught innovator.

His design and innovation company Drosselmeyer was established in 2001. The first product was the Nutcracker, hence the brand name taken from the opera character.

— I was confounded by how difficult it was to use a traditional nutcracker and the incredible amount of power that was needed. After months in the tool shop, the Nutcracker was created and reached the market.

Since then, it’s been a three-fold winner of Smartson’s Best in Test award and with a market stretching over 19 countries. It’s also part of the Swedish National Museum’s fixed exhibition of Swedish design.

”Over time I have developed an ingenious design process based on the assumption that a simple solution, requiring the least amount of parts, is always the best.”

— Over time I have developed an ingenious design process based on the assumption that a simple solution, requiring the least amount of parts, is always the best.

This led to what he calls Magical Three Philosophy. 

— A solution is attempted using only one part, then another and finally a third is added. At three parts the magic happens with an exponential rise in simple complexity! If an energetic spring action can be included, the deal is done, says von Schoultz. He continues:

— Making things by hand and exploring the relationship between body and tool is essential to my design process. This is an intricate and painstaking process, but it creates unique products with extraordinary functionality vastly different from others on the market.  Most of my ideas never come to market, but the ones that do have all been through our rigorous design and testing procedures. That might explain why our product portfolio is so compact. The design process allows me to stay true to my belief that if I can’t make it better I won’t make it at all.

And now tea. It’s being called the most consumed beverage in the world after water with no sign of slowing down, as 87% of American Millennials say that they regularly drink tea.

— Yes. Statistically speaking, if you’re not drinking water, you’re probably drinking tea — so making it shouldn’t be a chore. The challenge was to invent a tea infuser that was just as easy to clean as it is to fill. My infuser also needed to work with all different kinds of tea, even the ones with fine leaves that usually slip through the gaps. It’s simple to use — just slide the lid back with the thumb, scope the tea and then slid the lid back and put it into a cup of hot water. After you have used it to make a cup of tea, the infuser can be placed on the table without making a mess.

And even before it hits the market, in September, the feedback has been great.

— Our retailers and some stores and influencers have tried the product — they find the design beautiful and the functionality superior.

Next out is an even more powerful Nutcracker.

— It can easily crack even Macadamian nuts — nuts with an almost impossible shell to crack, says von Schoultz.


TheKrane is Copenhagen’s ultimate social distancing getaway retreat

In Nordhavn, one of Copenhagen’s last remaining industrial harbor sites, an old coal crane has been refurbished into a luxury one-room two-person hotel. If you’re keen on an elegant Nordic minimalist hotel experience free from breakfast buffé queues, look no further.

Originally built in 1944, the former industrial crane was meant for loading and unloading raw materials to and from cargo ships that entered Nordhavn (the North Harbour) before its transformation. When owner Klaus Kastbjerg and architect Mads Møller started working on the idea of the hotel, they realized that they had to take advantage of every inch of the old crane.

— The hotel room is located on the top of The Krane in what used to be the old engine room with cogwheels, metal wires, iron, steel and brawn. The old wheelhouse (where the guy operating the crane would sit) hangs directly above the water at 15 metres. The wheelhouse is now an astonishing lounge and lookout with a cosy daybed and floor to ceiling window facing Svanemøllen, the marina and Tuborg Harbour on the opposite side of the water, says head of communications Nicki Lykke.

The hotel also packs a spa located in an old shipping container eight meters above the ground, but thanks to its size it’s only accessible by the hotel guests. The idea of a one-room, two person hotel is perhaps more suitable than ever. Denmark has not established the most stringent of Corona related restrictions, and their borders are starting to open up to many countries. 

— We’ve of course felt a decline in bookings like everyone else. However, in these times of isolation more Danish guests have shown an interest in the staycation concept and self-pampering – and what better place to do it than here? Nicki Lykke wonders.