Food Trends & Creations

Modules éditoriaux
WYSIWYG

Intermediate food ingredients and products offer incredible potential for innovation.
They are illustrated, at the show, by the products of exhibitors participating in the Innovation Trophies, in the Food Trends and Creations Area.

Five main themes are highlighted with the innovations:

Take part in the three other highlights of this space:

For the third time at CFIA, the Ingredients & PAI hall will host a 100% organic area.

WYSIWYG

DES INNOVATIONS

 

BLUE PLANET

As the world’s population continues to grow and the climate is deregulated, a new food transition (a process by which a society changes the way it produces and consumes food) seems more than necessary to save the planet and all that lives there.
More plant products, local, seasonal, reduction of food waste, better management of resources, upcycling, limitation of inputs, animal welfare, respect for biodiversity, reduction of carbon footprint, etc. so many levers that can be activated to better feed the 10 billion people who will populate the earth in 2050

HEDONISME

If the search for comfort had animated consumers in the face of the stress caused by the pandemic, inflation and the economic insecurity it generates do not divert consumers from pleasure products with 41% of consumers in the world who still allow themselves impulse purchases (Source Top 10 Trends 2023 Innova Market Insights). The younger generations advocate the «Healthy Hedonism», a search for pleasure products that are also good for the health of men and the planet. This trend plays a lot on senses, tastes, colors, textures…

 

 

ECONOMIE/REDUCTION DES COUTS

The financial pressure on consumers, and particularly on the 50% most fragile, forced them to arbitrate. We are looking for bargains, promotions, we see the massive return of mds, first prices, super-hard discounters, etc.
For manufacturers, the challenge is to preserve margins in the face of pressure from distributors.

 

NUTRITION/SANTE

After the nutritional diktats of the 2000s of type «Don’t do this, don’t do that», we observe today a more holistic approach to its health that now includes that of the planet in a One Health concept. Health has become preventive rather than curative: eating better to age better. Following the pandemic, it is more than ever at the heart of consumers' concerns about their physical and mental well-being.

 VEGETAL 2.0

There is a consensus on the value of reducing consumption of animal products on health, environmental and animal welfare issues. The first generations of substitutes, especially meat, used animal product codes to avoid disturbing consumers. The proliferation of ultra-processed and additive-packed product launches quickly saturated the market, which is now turning to cleaner label proposals with reduced lists of ingredients.
A place is made for a new category of “plant” products that assume what they are without needing to imitate. Pulses, cereals, fruits and vegetables carry the trend.

WYSIWYG

TREND ANALYSIS

Our expert Sophie De Reynal, will decipher the latest trends in Ingredients and PAI through conferences.

 

Tuesday, March 14

09h30

Presentation of the trend "Blue Planet"

14h00

Presentation of the trend"Hédonisme"

Wednesday, March 15

09h30

Presentation of the trend "Economie/Réduction des coûts"

14h00

Presentation of the trend "Nutrition/Santé"

Thursday 16 March

09h15

Presentation of the trend "Végétal 2.0"

 

WYSIWYG

INNOVATION TOURS

During 3 days, an expert will guide you through a tour to discover the innovations of exhibitors in terms of Ingredients & PAI. Departure from Hall 4- D26

S'inscrire 

 

Tuesday, March 14

11h00

Innovation Tour

15h00

Innovation Tour Espace BIO

Wednesday, March 15

11h00

Innovation Tour

15h00

Innovation Tour Local

Thursday 16 March

11h00

Innovation Tour

 

WYSIWYG

MORNING OF CONFERENCES

Bet on the local, the winning bet

In order to cope with supply pressures, the relocation of purchases appears as one of the solutions. In the hearts of consumers, the local argument supplants other claims like organic certification. Is the trend going to continue? How do we build consistency and move forward?

Thursday 16 March from 10 am to 12.45 pm

10h-10h20

Consumer expectations: will the local continue to seduce?

Sophie de Reynal, directrice marketing, NutriMarketing

10h20-10h50

Local versus environmental certifications: what effects on sales in large supermarkets?

Hugo Letaillendier Team Manager Analytics · NielsenIQ

10h50 –11h10

Local: what benefits – measured – on the environmental impact?

Alexandre Francin, responsable éco-conception, O2M

 

11h10-12h

Roundtable:

Relocation: steps taken

With Loïc Hénaff, dirigeant Jean Hénaff, conseiller régional de Bretagne en charge de la relocalisation

David Garbous, dirigeant Transformation positive, porte-parole Collectif En Vérité

12h00-12H45

Relocation: a lever to re-industrialize France?

Anaïs Voy Gillis, chercheuse spécialisée dans les sujets industriels, directrice associée June Partners

WYSIWYG

ESPACE BIO

For the 3rd time, the Ingredients & PAI hall will host a 100% organic space.

16 exhibitors will cover all requirements for organic ingredients.

Exhibitors to find: