The Institute of Food Technologists (IFT) FIRST Expo consistently dazzles with its array of innovations, and this year was no exception. The Nutricomms team explored the expo floor to discover the latest trends shaping the future of food.
Here are the top five trends we observed:
- Sweet Without the Sting: The Rise of Next-Gen Sweeteners
As consumers move away from sugar, their desire for sweetness remains. IFT FIRST showcased a wave of next-generation sweeteners, highlighting:
- Allulose and Monk Fruit: These natural sweeteners are gaining popularity for their blood-sugar-friendly properties.
- Next-Gen Stevia: New formulations are overcoming the bitterness of earlier versions.
- Precision Fermentation Sweeteners: This cutting-edge technology uses microbes to create sweeteners that mimic sugar’s taste and functionality without the calories.
- Indulgence Gets a Health Halo: “Better-for-You” Treats
Healthy can be delicious. IFT FIRST featured “better-for-you” treats that satisfy cravings without sacrificing nutrition, such as:
- High-Protein Baked Goods: Brownies and cookies with added protein are perfect for post-workout snacks or indulgent treats with benefits.
- Chocolate Donuts: This new offering has 10 grams of plant-based protein per serving, is gluten-free, and low in sugar.
- Prebiotic Soft Drinks: These gut-friendly beverages replace sugary sodas with delicious flavors that support microbiome health.
- Clean Energy Drinks: Natural ingredients like guayusa and ginseng provide sustained energy without artificial perks, appearing in both beverages and snacks.
- Spotlight on Sustainability: Food for the Future
Sustainability is increasingly important to consumers. At IFT FIRST, the focus was on:
- Upcycling: Reducing food waste by creating ingredients from food byproducts, such as Pea Starch.
- Plant-Based Foods: These options are becoming mainstream, offering taste and nutrition that rival animal-based proteins. Using Pea Protein instead of whey in baked goods significantly reduces environmental impact.
- Sustainable Packaging: Innovations include compostable packaging and refill-and-reuse systems, aiming to minimize single-use plastics.
- Functionality Meets Flavour: Beverages That Do More
Beverages are now offering functional benefits alongside great taste, including:
- Teas with a Twist: Herbal and floral tea blends now offer specific health benefits like stress relief and improved digestion.
- Functional Waters: Water is being enhanced with vitamins, minerals, and other health-boosting ingredients.
- Plant-Based Milks: Showcasing pea milk made with P2.0 Pea Protein, which provides as much protein per serving as traditional milk, perfect for those seeking a dairy-free option.
- A World on Your Plate: Vibrant Colours and Global Flavours
IFT FIRST took us on a global culinary adventure, highlighting:
- Elderberry: This colorful superfruit with immune-boosting properties is becoming a trendy flavour.
- Aronia Berry: This antioxidant-rich berry with a slightly tart flavour is gaining popularity.
- Yuzu: This Japanese citrus fruit, known for its unique aroma and flavour, is appearing in a variety of products.
What Trends Are You Taking Advantage Of?
Trends reflect market interest and demand for different products. These are just a few of the exciting trends we saw at IFT FIRST. The future of food looks bright, focusing on sustainability, functionality, and deliciousness. We eagerly anticipate next year’s IFT!
In the meantime, we’re here to help food and beverage manufacturers to adjust their formulations and create new products that thrive in the market.
