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.
Where is our food culture headed? The Food Report 2024 of the food trend researcher, Hanni Rützler, answers this question.
The pandemic has reshaped the online grocery industry. With a surge in omnichannel commerce, new technologies, and a focus on sustainability, grocery retail is undergoing a transformation. Discover how businesses are adapting and the strategies they're choosing for the future.
One hundred years ago, biologist Clarence Birdseye revolutionized the food industry. Inspired by an expedition to the Arctic, in 1923 he developed the first frozen food freezing process – one of the food industry's greatest inventions. Using the method of flash freezing, he laid the foundation for a booming, worldwide industry that continues to thrive.
EU's ambitious food waste goals unite consumers & governments! Discover upcycled products, younger generations' impact, and innovative practices. Together, we create a sustainable future!
The temporary closures of restaurants due to the pandemic, followed by a cost of living crisis and political instability: All of these circumstances have led to a change in the consumers' attitude towards out-of-home food services.
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.
Breaking barriers between start-ups and industry leaders is unlocking a world of innovative solutions to the challenge of food security. Through synergistic relationships, sustainable and profitable food production is becoming possible.
Restaurants around the world are expanding their menus with exciting plant-based offerings, often created in collaboration with plant-based brands. Katleen Haefele, Head of Food Services & Events, explains in an interview how restaurant owners benefit from the demand for "plant-based".
Get useful insights on how to introduce plant-based options. And learn how you can replace animal ingredients with plant-based alternatives.
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.
Opportunities exist for innovative launches in the European dairy and dairy alternative sectors. Tapping into localized trends and global concerns opens a world of possibilities in a stable market. Although NPD growth has been slightly below sales growth from 2018 to 2022, luxurious and indulgence flavors, health and wellness and positive sustainability messages are all contributing to launch activity.
Upcycling is now much more than “mend and make do”, or another green initiative. It has economic benefits for manufacturers who can extract maximum yields from raw materials. Innova Market Insights explains, how upcycling opens a door to innovation while offering economic benefits to consumers and brands alike.
