Tastes and trends at Europe’s largest food show FiE

Table of Contents

In this exclusive video, we spoke to supplier and producers from across the food ingredients sector to discover how they are supporting manufacturers and their predictions for the new year.

Klaudia Milos, business director food enzymes at AB Enzymes discussed a gap in the market for fibres, with an increasing demand for fibres with prebiotic effects. Meanwhile, Angel Yeast regional manager Harry Han sang the praises of yeast as an alternative protein source to meat.

Plant-based trends

Plant-based was a key focus for many exhibitors at this year’s show, with the likes of ICL Food Specialities, Jungbunzlauer and Beneo all exploring alternatives to animal-based products.

Other trends explored in this video include the growing demand for protein in consumers’ diets, colours and flavours tailored for the Gen Z market and an increased interest in diet and its effect on cognitive health.

Watch our exclusive video above to learn about these trends and more found at this year’s FiE show. To find out more about Bethan’s trip to the show and a more in depth review of the things she learned, you can read her full feature on FiE 2023.​

Learn more

You can also hear about her thoughts of the show in the latest episode​​ of the Food Manufacture podcast, or listen to the full playlist here.​

In other trends news, Iced beverage launches were up this year and now make up a quarter of all festive season new beverages, according to a new report from taste and nutrition specialist Kerry.

New research from the group’s Art of Taste Nutrition Festive Report​​ found that launches of iced beverages were up 7% year on year and now accounted for 23% of all festive new drinks launches.

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