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News from the industry. News from INTERNORGA. Find a lot of exciting news here.

INTERNORGA FoodZoom 2.0: International Fun Facts and Eatertainment

The restaurant and hotel industries are in a constant state of flux, with trends in food and beverages playing a key role in developments. This trend analysis provides an overview of the latest in the international culinary sector, with the attention on fun, quirky and interesting concepts. It not…

INTERNORGA FoodZoom 2.0: Healthy World – future trends in the restaurant and catering sectors

In a constantly changing world where demands for healthy eating are increasingly individualised, healthy and, in some cases, personalised nutritional concepts and a more plant-based diet are becoming ever more important. Gen Z in particular is driving this trend and striving towards the ‘next level’…

INTERNORGA FoodZoom 2.0: The New Taste of Guests Findings from sensory research

INTERNORGA FoodZoom 2.0: Countdown to Sustainability – News, Impact and Drivers

Sustainability has become a fundamental element of the DNA and image of companies, especially in the foodservice and hospitality market. There are many ways they can take sustainable action. Each is influenced by a variety of drivers, including legal regulations, personal motivation, differentiation…

INTERNORGA FoodZoom 2.0: The Future of Proteins: new possibilities for innovative protein sources

The continuous advances in protein research are revolutionising the food industry and the foodservice and hospitality market. These changes are not only down to the increasing demand for plant-based alternatives, but also to innovative concepts such as cell-based products. In this trend analysis…

100 years old and still "cool": How frozen products conquered the hospitality industry

An invention that revolutionised cooking: 100 years after the development of the first freezers, frozen products are still popular in the hospitality industry. We talked to the Managing Director of the German Frozen Food Institute about advantages and trends.

Brainfood for the industry: discover the latest F&B trends in the Pink Cube

Square, informative, pink: In the Pink Cube, trend researcher Karin Tischer presents "bite-sized" insights on the world's hottest developments in the F&B sector. Discover the programme here.

It’s all about (good) food: Highlights of the INTERNORGA FoodZoom

What topics will move the industry in the future and what are the most promising gastronomy and food trends worldwide? The INTERNORGA FoodZoom arouses interest for the highlights of tomorrow's out-of-home market.

The whole world of food and beverages under one roof

Find everything on food & beverages under one roof? That is possible at INTERNORGA 2023: The largest exhibitor area "Food & Beverages" will become even more diverse and colourful in 2023. Here, all trade visitors will find what they are looking for and discover the latest trends in food and drinks.

Hot trends and new impulses in the Pink Cube: an interview with Karin Tischer

The Pink Cube brings together gastronomy trends from all over the world. Karin Tischer, the well-known trend researcher and author of the INTERNORGA industry report FoodZoom, reports on the exciting developments and trends she will be presenting exclusively in the Pink Cube at INTERNORGA.

Food trends 2022 - what are guests looking forward to

More than ever, the out-of-home market is set for change. What are restaurateurs and guests looking forward to? The INTERNORGA trend study FoodZoom provides an overview of the hottest news in the gastronomy and snack sector.

Traveling flexibly: trends in travel catering in 2022

The pandemic has shaken up the travel industry, and with it, the traffic gastronomy. What is the current situation and which trends are emerging?

Dr. Sabine Eichner

Convenience food - in conversation with Dr. Sabine Eichner from the German Frozen Food Institute

Frozen products are still popular. In this interview, Dr. Sabine Eichner, Managing Director of the German Frozen Food Institute, reports on trends and developments in convenience in context of the new normal.

Bye bye convenience food - welcome convenience 2021+

Everything has to be finished quickly in company catering. No time for long defrosting and preparation. Intelligent kitchen technology and modern convenience products provide support in daily catering routine.

Mann bezahlt Essen mit dem Smartphone

What does the future hold in store for the food service and hospitality industry?

The food service and hospitality industry is in a process of change that has been speeded up by the coronavirus crisis. It’s time for courageous and inventive facilitators and visionaries make a creative and confident contribution to shaping the future of our sector.

Urban Farming ©newfoodcity_de, Derk Hoberg

Why not grow it yourself? The urban farming trend

The urban farming revolution has gone global. A selection of urban farming concepts show how has it affected the out-of-home market.

(c) Nicolas Maack

“New ideas and concepts”: An interview with Karin Tischer

The Pink Cube is the place to find catering trends from around the globe. Trend researcher Karin Tischer talked to us about the exciting developments being presented inside the INTERNORGA Pink Cube.

Tischer und auf der Heide

INTERNORGA FoodZoom reveals the trends that are driving the out-of-home market in 2020

There are changes afoot in the out-of-home market. INTERNORGA has identified national and international trends indicating where the market is heading in its FoodZoom survey.