Innovations

Whereas in the past people ate at home, snacks are true to-go companions today. Especially millennials and Gen Z are pushing this change forward. Whether on the way to work, in the fitness studio or in restaurants - flexible snacking is more popular than ever.

The industry is reacting with innovative products like high-protein beef jerkies or natural fruit crisps - healthy, practical and perfect for a mobile lifestyle. But what does actually make a snack healthy?

A radically new event format: Anuga HORIZON 2025 brings visionaries and thought leaders from all over Europe together. The focus is on revolutionary ideas, innovative business models and solutions that will permanently change the food industry. Why is this event rethinking the future? Read more in the article!

Algae are considered one of the most sustainable food sources and could shape the future of the food industry. In this interview, algae expert Kirstin Knufmann reveals why algae are more than just a trend and how they could revolutionise our diet.

The development of cultured meat is picking up speed fast in 2024: From the first approvals and successful taste tests, through to technological innovations. Animal-friendly and sustainable meat production alternatives could soon find their way into the retail trade. Discover the most important milestones and learn how close we really are to bringing cultured meat onto our plates.

Ancient future foodscapes - is the title of Nathalie Kelley's keynote at Anuga Horizon 2023.

What initially sounds like a contradiction in itself, is in actual fact what the actress and activist considers to be the solution against the breakdown of civilisation and food shortage: Uniting traditional and old approaches with new, future-oriented techniques to combine food and technology.

Embracing sustainable alternatives, alternative seafood companies are revolutionizing the market with innovative sources like pea protein, insects, and jellyfish, to save the oceans and meet the needs of flexitarian consumers.

Flexitarianism has been on the rise for some time. Consumers identifying as such significantly outnumber vegetarians in every major market except India, with vegans making up a much lower percentage everywhere. Globally, about a quarter of Innova survey respondents describe themselves as flexitarians, representing a substantial market for hybrid foods.

Convenience has always been a key driver of frozen foods. But with more than 95 percent of products launched in this category since 2018 carrying a convenience claim, on its own it is not enough to make a new offering stand out. Trends identified by Innova show that people still want the time-saving ease that makes the freezer aisle so popular, but with added benefits that tap into consumer creativity, the need for nutrients and a desire for indulgence.