15 food innovation trends in Europe
In Europe's dynamic food and beverage sector, innovation is key to responding to changing consumer demands. The Food Drink Europe organization has identified 15 key trends in its latest report, classified along five key axes: hedonic, healthy, physical, functional and ethical. These trends are defining the future of the industry and open up new opportunities for product development.
The five axes of food innovation
1. Hedonic: Focuses on sensory experience and gastronomic pleasure. It includes four outstanding trends:
- The variety of senses.
- Fun.
- Sophistication.
- Exotic.
2. Healthy: Reflects the growing concern for wellness and nutrition. Trends include:
- Natural.
- The vegetable-related.
- Medical.
3. Physical: Seeks to improve body wellness and foodfunctionality. Its main trends are:
- Energy and well-being.
- The light.
- Cosmetics.
4. Functional: Responds to the need for practicality in modernfood. It stands out for:
- Practical and easy to handle.
- What saves time.
- What can be carried.
5. Ethical: Reflects social and environmental awareness in food. Its key trends are:
- Solidarity.
- Ecology.
- Adaptation and innovation in the food industry.
Analysis of these trends reveals that hedonism and health are the maindrivers of new product development in the sector.
Food and beverage companies are investing in improving ingredients, formulations and technologies to align with the needs of today'sconsumers.
Conclusion
The future of food in Europe is marked by the combination of sensory experiences and health benefits, along with the need for convenience and sustainability. These 15 trends provide a roadmap for the industry, enabling companies to innovate and develop products that meet the expectations of the modern consumer.