Will we soon be feeding the world with animal foods from cellular agriculture? This groundbreaking question was the subject of the 3rd New Food Conference, which brought together around 20 international representatives from science, business and the investment sector at Anuga 2021. The most important findings are summarised in this article.
Over the last century, food has become a commodity. The cultural, social, environmental and political value of eating and drinking has been largely stripped away in pursuit of the unbalanced business priorities of profit and growth. Yet a series of globally impactful forces are set to disrupt the sector’s singular capitalist vision, transforming what we eat, how we eat, and who with.
Shifting consumer preference towards a vegan diet, rising cases of lactose intolerance and increasing awareness of the health benefits of consuming dairy alternatives will drive the segment's growth, according to Reports and Data.
The food-as-medicine movement is being rebranded to fit modern lifestyles, balancing flavour and function to shape our physical and psychological states.From basic needs to sensory pleasures, we eat for many reasons. Increasingly, however, consumers are choosing foods for the functions they offer as well as the nutrition and pleasure they provide. As the food-as-medicine movement enters the mainstream, the idea and image of health are changing.
The international market research institute Mintel gives an insight into the fastest growing e-commerce market China and shows how social commerce is revolutionising the Chinese food and beverage market.
COVID-19 and the desire for sustainability are the driving forces of the positive development of the domestic, Australian food market.
COVID-19 and the desire for sustainability are the driving forces of the positive development of the domestic, Australian food market.
Jürgen N. Baur, member of the Board of Trustees and Board of Directors of EDEKA Head Office Hamburg, in an interview on the changes in the food industry.
3 questions about Anuga and the challenges of the pandemic with Friedhelm Dornseifer, founder of the Dornseifer Group.
Michael Brungs, Managing Director of IBIS Backwarenvertriebs GmbH, talks about how the industry is changing and the importance of trends and innovations.
E-food expert Dominique Locher explains in an interview the challenges in this market and what role food delivery services will play in the future.
COVID-19 has turned the international gastronomy and catering industry upside down. New concepts such as ghost kitchens, virtual restaurants and augmented reality offer new opportunities.
The beverage industry is currently undergoing major changes and is gearing up for the future with innovational concepts and technologies.
Concerns about food security and climate change are re-affirming urban farming as a model for sustainable living in Asia’s megacities. Read more about these innovative models.
Dr. Andy Zynga, CEO of EIT Food, talks in an interview about the sustainable transformation of global food systems for an environmentally friendly future.
The Chef of the Year competition, the final of which is being held at Anuga, is entering a new round. We spoke to Dominik Sato, the winner in 2019.
The global food reformist, Marc Buckley, on the future concept sustainability, opportunities and perspectives for the food industry.
At the Anuga Organic Forum 2019, fair trade pioneers from FairTSA, Gepa and Naturland spoke about their own experiences, current changes and new developments in the industry.
In the year 2018, 46% of the worldwide production of fish, crabs and molluscs originated from aquacultures. You can read what advantages and disadvantages this type of production brings with it here.
The food industry has had to change radically over the past months. The futurologist, Chris Sanderson, reveals which changes and potential the Corona crisis brings with it.
More and more people are following vegetarian or vegan diets. The growing wish for meat-free offers is however much more than merely a trend and could change the industry long-term.
The future of food begins at Anuga. The new Boulevard of Inspiration unites three attractive special events, including for the first time the visionary Anuga Horizon 2050.
More and more consumers appreciate being able to buy groceries with just one click. Which strategies and trends deliver success in online retail?
Whether vegan hemp protein or meat made from plants: Organic is booming and is changing the eating habits and expectations of many people. What is on its way and what will stay?
The market is booming. However, new opportunities also bring new challenges and expectations with them. Experts and decision-makers can find inspiring products, concepts and partners at Anuga.
Personalised diet is one of the biggest trends of the future. Perhaps even the biggest? The NEWTRITION X. innovation summit at Anuga 2019 will provide answers.
Consumers are becoming increasingly mobile – and so too is their food. Ready or almost-ready meals and snacks are the new hot trend – fresh from the refrigerated section.
