Top Four Trends from Food Ingredients Europe

Kalsec experts were on-hand during Food Ingredients Europe in Paris, France to discuss how our line of heat management extracts can heat up visitors’ products. Guests had the chance to taste sensational snacks like warming North African style energy bites, za’atar fava beans with cayenne, sweet and spicy bbq roasted chana and ghost pepper meat sticks. Additionally, Chef Lindsey Clements demonstrated the art of cooking Middle Eastern shawarma with a range of innovative flavors. If you were not able to attend the show, request a Kalsec sample to try in your application.

Our trend experts walked the floor during the show and took note of many trends, highlighting the top four food trends that they saw:

Sustainability

Many companies highlighted their commitment to sustainability, maintaining biodiversity and supporting farmers in the supply chain. Kalsec supports this ‘trend’ by making a conscious effort to improve our sustainability practices at events. This included using compostable and recyclable formats to present materials and a focus on technology with digital brochures and a QR code to view our new hot and spicy eBook: Spicy Perceptions.

Clean Label – Natural

The macro trend for clean label is evolving, and at Food Ingredients Europe there were a significant number of booths highlighting ‘natural’ alternatives and short ingredient lists. Companies showcased clean label products from many categories, with a significant presence of clean label colours and colouring foodstuffs.

Personal Preferences

Many companies offered a personalized experience for consumers, without requiring any personal data or information in the process. This personalized experience included selecting items from a menu to taste, and creating the finished product with the consumer’s preferences. Kalsec’s chef, Lindsey Clements, provided visitors with a cooking demonstration during the show, where visitors were able to personalize Middle Eastern Shawarma with a range of innovative chili sauces and choice of chicken or plant-based jackfruit. Brands can act on this trend by realizing that certain applications can lend themselves to personalization, such as the level of heat preferred by consumers.

Plant-Based Proteins

Meat alternatives had a (predicted) presence at several booths, with plant protein versions of traditionally meaty foods like burgers and sausages. Plant-based proteins are a trend that Kalsec predicted to see more of during 2019. More companies are widening their vegetarian and vegan options to attract flexitarian and other dieting consumers. This means traditional vegetarian options like the black bean burger are being joined by plant-based proteins made to look and taste like actual meat.

See you in 2020 – look for our list of 2020 trade shows soon!

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