Movement & mountains
Pleasure & health
Relaxation & nature
Vitalpina Escapists
Sustainable by conviction
Food Trends 2023
Squid can solve complex puzzles, bees have different levels of inquisitiveness depending on their past experiences and crabs avoid environments where they have in the past felt pain – to say nothing of the emotional worlds of pigs, cows and chickens. So will we in future stop eating animals?
Knowledge about animal sentience is advancing and thus also increasingly raising ethical questions. In the future, beyond animal welfare, we will also ask much more pertinent questions about the consequences of our eating habits for our environment. Sustainability will be THE topic in farming and nutrition which, together with other trends such as New-GLOCAL, enjoyment, quality, Beyond Food, health and everyday life will, according to the German Future Institute, shape the world of food.
New-Glocal is a trend that reflects the consumer desire for regional products and regional cycles, but also demands transparency and sustainable supply chains. Quality and freshness are clearly the focus for supreme enjoyment: at the same time, people like to try out recipes from all over the world, as is also confirmed by developments on social media channels.
New-Glocal is a trend that reflects the consumer desire for regional products and regional cycles, but also demands transparency and sustainable supply chains. Quality and freshness are clearly the focus for supreme enjoyment: at the same time, people like to try out recipes from all over the world, as is also confirmed by developments on social media channels.
According to a 2019 study by the Max Planck Society, broadcast on ARD’s “Monitor” programme, factory farming is the biggest source of particulate matter, accounting for 45% of the total.
Worldwide, most researchers agree that reducing consumption of animal proteins and animal fats, as well as of white sugar, can play an important role in health, with a matching trend towards healthy food and thus vegan-oriented recipes. Many dishes are being recast afresh in vegan ways.
While we are in fact striving for regional, natural foods there is, conversely, a strong tendency towards technologically highly processed, plant-based substitutes that offer maximum taste and shelf life. Vegetarians and vegans in particular are driving this trend and the food industry is now responding. The experimental “real omnivores”, on the other hand, are also open to the consumption of insects, lab-grown meat or algae, for example, as long as this will not harm the planet.
While we are in fact striving for regional, natural foods there is, conversely, a strong tendency towards technologically highly processed, plant-based substitutes that offer maximum taste and shelf life. Vegetarians and vegans in particular are driving this trend and the food industry is now responding. The experimental “real omnivores”, on the other hand, are also open to the consumption of insects, lab-grown meat or algae, for example, as long as this will not harm the planet.
About the author:
Manuela Irsara is Head of Food & Wellness Innovation at IDM Südtirol, handling innovation and trend developments in the food sector.