Insights for everyone: Food Packaging Trend Radar, Material Glossary and our milkshake magazine. Dear foodies, marketeers and design people – we wish you bon appétit.

Regional Food The formula “regional is the new organic” has long since arrived in the marketing departments and thus communication documents of food manufacturers and retailers. And not by chance: As a reaction to the increasing globalization and industrialization of our food, the longing of many consumers for familiarity, naturalness, authenticity & security was fed. […]

Zero Food Waste Food waste is one of the biggest societal challenges of the 21st century and is therefore also increasingly the starting point for new business models, with startups turning the problem into an innovation. Often sorted-out food is still perfectly edible, which is why it is becoming more and more common to redistribute […]

Fast Good Fast Good describes the new pace of quality in out-of-home catering, as fast food has long since become a fundamental part of everyday urban eating. But nowadays people don’t just want to save time when eating, they also want to eat healthily more and more often and enjoy their food to the full. […]

Meet Food More and more people want to perceive food sensually. The evolution of consumers into prosumers as a result of the need for more transparency is in full swing: What am I actually eating? Where does it come from? What is it composed of? How is it processed, prepared – and above all, how […]

Transparency Communities, collaborations and cooperations will become more and more important in the future thanks to the new connectivity. This goes hand in hand with the demand for the best possible transparency about food, its origin and production, and the actors involved. The Corona pandemic, in particular, has fueled consumers’ need for safety by providing […]

Fermentation Not everything needs to be redone if it worked really well before. What was used centuries ago to preserve food has now become a hipster hobby: Fermentation. What has been hinted at over the past few years is becoming more and more of a mainstream phenomenon. The trends around fermentation go far beyond the […]

Super plant hemp Alternative dietary methods are enjoying tremendous growth in popularity. The health megatrend in particular has made hemp a shooting star on the market for new products: whether it’s CBD-enriched oils, drinks or food – hemp, the plant that is otherwise more familiar from the intoxicating corner, can now be found more and […]

Flexitarianism In Germany and in many neighboring European countries, we have reached “peak meat,” which means that meat consumption is stagnating at a level (which is still far too high from an ecological and health point of view) or is even declining slightly. One reason for this is the trend toward flexitarianism, or part-time vegetarianism. […]

Healthy Hedonism With more and more food innovations and increasing pressure for suppliers in the industry, it is becoming clear that good nutrition can be both healthy and enjoyable. The partial departure from a purely functional understanding of health is in full swing and is leading to a new pleasure in eating even in the […]

Functional Food You are what you eat! The functional food trend makes this statement its own and promises true peak performance for the individual with appropriate nutrition. One thing is clear: foods that promise an additional health benefit (bring with them a “promise of efficacy,” so to speak) are an enormous growth market. Probiotics are […]

Snackification The megatrends of individualization, connectivity and, above all, mobility and new work have led to a global society that is not only increasingly on the move virtually, but also quite physically – with elementary effects on our food culture. More mobile lifestyles require more mobile dining solutions, which is why the out-of-home market was […]

Circular Food In addition to the redistribution of food surpluses and leftovers, the topic of recycling or upcycling is also gaining in importance. Leftover food or by-products and side streams of food production and processing serve as raw materials for entirely new, usually higher-value products. Whether it’s misshapen fruit that Dörrwerk turns into fruit paper, […]

Plant-Based Food Plant-based animal substitutes, especially for meat, are booming. At the latest after the brilliant stock market launch of the U.S. company Beyond Meat, we know: The future is(s) plant-based. The plant-based flagship from Germany – Veganz – also got off to a successful start on the stock market. Every week, therefore, one may […]

Clean Meat Artificial meat from the laboratory will fundamentally revolutionize meat consumption. Technological development makes it possible for people to eat animal meat without having to kill an animal. As research progresses and more and more companies (from the U.S. to Israel) put it into practice, it is increasingly possible to reach price segments that […]

Precision Fermentation After various companies have managed to crack the “meat code” plant-based and now successfully imitate burger patties, chicken schnitzel or gyros with mainly soy and peas, it is now on to the other foods of animal origin such as milk, ice cream, yogurt and cheese. An extremely promising process here is “precision fermentation”, […]

Plant-Based Food 2.0 The question of which came first – chicken or egg – will probably soon no longer arise. Various trend researchers and agencies predict that 2021 will be the year in which egg substitutes become the fastest-growing plant-based alternative food worldwide. By mid-2020, U.S. market leader JUST Egg had already sold the equivalent […]

Brutal Local The regional-food trend jumps to the next evolutionary stage – from regional to brutal-local. More and more restaurants are following in the footsteps of the pioneers of northern cuisine around Noma in Copenhagen and cooking exclusively with food from the respective region. Consumers are also placing more and more value on increased quality […]

Reverse Engineering Food This is not about the world of molecular cuisine, which already had its hype in the 1990s. Rather, it is about a science and technology sector in which foods such as. beverages are not made from the classic raw materials such as grain, grapes or beans, but from compound plant molecules. Reverse […]

Food Pairing The fact that cheese and wine go wonderfully together has become something of a culinary no-brainer. But in the future, with increasing food diversity and rising curiosity on the part of consumers, the scientifically supported combination of foods and their “flavor pairs” will become more and more common. Food pairing reveals an almost […]

Algae Today, we already know algae as a shell and accessory for sushi or in pill form as a dietary supplement from the Internet or health food store, but the culinary, nutritional and above all marine-agricultural or “sea-economic” potential is far greater. Algae will therefore have a great career on our plates in the coming […]

Fusion Food The regional food trend is undoubtedly strong and will continue to gain strength, but that does not mean that we will all become locavor:ins in the future (i.e. eat only locally or regionally produced and prepared food). On the contrary, every trend generates a counter-trend, which is why the longing for the regional […]

Aquaculture What can responsible fish consumption look like to combat overfishing? Closed aquaculture, where animals such as brine shrimp, seafood and saltwater fish are kept and farmed in a species-appropriate manner without the use of antibiotics or chemicals, is one of the answers to the major problems facing the world’s oceans. The recirculating systems are […]

Local Exotics The lockdowns in the wake of the Corona pandemic have not only further reinforced the importance of local food production, but at the same time have created a new yearning for culinary discoveries and exotic delights. Local Exotics promise to resolve this contradiction in the future. New technologies such as aquaponics and indoor […]

Curated Food As the abundance and variety of food products in our supermarkets and online stores increases, so does a basic human need: orientation. And the more we are overwhelmed by choice (cf. Paradox of Choice), the more we long for providers and offers that make our consumption decisions easier. The answer lies in the […]

Climatarianism It is true that the idea of a dietary (re)form for the purpose of climate protection was launched about half a decade ago. But the resounding success in the social center will still take a few years. However, it will then be quite normal for consumers to increasingly consider the well-being of the planet […]

Precision Food The megatrend of individualization is permanently changing our diet from “one-food-fits-all” mass consumption, to personalizable soft drink cans and self-assembling muesli mixes, to hyper-personalized diets. Nutrigenomics and DNA profiling, as well as predictive analytics and machine learning, are expected to help enable perfectly-tailored nutrition, precision nutrition. More and more often we read slogans […]

3D Printed Food From “to go” to “to print”: The snack culture from the 3D printer will replace today’s fast food the day after tomorrow and thus primarily revolutionize the system gastronomy. Patties and entire burgers are then simply prepared by printer, using a food printer to produce a piece of meat from scratch from […]

Ento Food Almost one-third of the world’s people eat insects. In Western culture, the sight still leads to emotional reactions that can only be located somewhere between disgust and restrained curiosity. But due to the megatrends of sustainability and health, we are now finding more and more entrepreneurs, restaurateurs and consumers in this country opening […]

Real Omnivores Real omnivores are the eaters of the future. Tech-savvy and much more open-minded about new developments in the food sector than other types of eaters, the “real omnivores” are looking for more options for a balanced, diverse and sustainable diet that is not only characterized by the omission of foods perceived as problematic […]

No-Food-Food What we already know from Silicon Valley or the spaceship could become the culinary routine for many people the day after tomorrow: People will no longer eat for pleasure, but purely to absorb nutrients. But this also fundamentally changes what we consume. Because when neither the joy of shopping, cooking and eating is a […]

CO2 food Many current food trends can be clustered under the motto “sustainability,” as the need for more sustainable, climate-friendly offerings for a more mindful diet in the sense of the Planetary Health Diet is a major social need right now. But where many companies are trying to reduce CO2 emissions with their offerings, there […]