Top Three Trends from Food Matters Live

Kalsec experts were on-hand during Food Matters Live in London, England, U.K. to discuss how our line of heat management products can heat up visitors’ products. Guests had the chance to taste flavoured pulses, hummus and energy bites. 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 three food trends that they saw:

Meat Alternatives

Meat alternatives had a (predicted) presence at several booths, with plant protein versions of traditionally meaty foods like burgers and sausages. One booth created theatre through live cooking of their vegan satay and kebab, both exciting consumers with fresh samples and addressing consumer demands for meat alternatives in the food service sector.

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.

Snacks

food matters live 2019Food Matters Live saw many booths promoting innovations in the snack space. This was seen in applications like plantain chips, beer chips made from spent grain, and high protein chicken and turkey snack crisps. The snack category is an area full of innovation, and we are seeing trends come together in this space. For example, the beer chips encompass both the trend for beer flavours in food while reducing food waste.

Global Flavours

Another trend that our experts expected to see throughout 2019 (and beyond) is the trend for globally inspired flavours. Global flavours were apparent during Food Matters Live, with growing interest in food from the Caucasus (area which includes Armenia, Azerbaijan, Georgia and Russia). Each country in the region has their own take on how a traditional dish should be made, reinforcing our position that authenticity is up to the chef’s own interpretation. We expect to see even more region-specific flavours going global and entering product development as consumers continue to travel the world and try new foods.

Additionally, Kalsec capitalized on another world ‘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.

Would you like to understand how Kalsec can create on-trend solutions? Kalsec will be at Food Ingredients Europe 3-5 December at Stand 6D141.

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