Hardly any industry is as dynamic as the out-of-home market. New hypes and trends are emerging at even shorter intervals. It is sometimes difficult to keep track of things. Interested parties can get orientation help from the large-scale trend study, the INTERNORGA FoodZoom. Food trend researcher Karin Tischer (food&more, Kaarst) has also presented a report for 2022 that addresses four topics that will affect the catering, hotel, bakery and confectionery sectors this year.
The desire for pleasure will remain predominant. Unlimited taste - or in other words: Taste Unlimited. More than ever, guests are hungry for new taste experiences. Creative marinades, seasoning blends or exotic spices are playing the leading role. International dishes reinterpreted with regional ingredients are already increasingly found in gastronomy, as is fermentation, a traditional preparation method that has been experiencing a real revival for two years. And fermented food is considered healthy. In general, healthy nutrition is especially popular among young people. Especially in times of the pandemic, the desire for this is particularly pronounced. Karin Tischer summarizes this point under health.sensor technology. This also includes vegan and vegetarian diets. One thing is clear: it should not only be healthy, but also taste great.
Two megatrends that affect and move us all are also examined in detail in the report: digitization and sustainability. There is no way around both topics and both have an enormous influence on our everyday life. The "digiversum" accompanies us in everyday life, at work and in our free time. Digitization has also arrived in the catering trade - be it in the delivery area or as a support in the kitchens to compensate for the lack of staff. Nothing works without digital support. Sustainability is also a hot topic. Multi-layered, complex and an issue that companies and consumers are increasingly facing in the entire value chain because no one can avoid this global challenge. It doesn't matter whether it's waste management, recyclable packaging materials, resource-saving management, the world wants to see solutions.
The entire FoodZoom report can be downloaded from this link.
Visitors can find inspiration and even more food trends in the new Food and Beverage exhibition area. Halls A1, A3 and A4 as well as the upper floors of Halls B1 to B4 are all dedicated to the latest food and beverage themes. The improved hall allocation also provides even more space and variety. Attractive trend areas such as the Craft Coffee Area and Craft Spirit Lounge complete the food and beverage segment.
Vegan diversity and advice on all aspects of plant-based nutrition will be available to interested visitors at ProVeg. As in previous years, the long-standing INTERNORGA partner in the plant-based food segment will be located in the transition area between the A and B halls.
