Food Ingredients Europe 2025 just wrapped up in beautiful Paris, marking its 30th anniversary. From December 2 to 4, the event turned the Paris Expo Porte de Versailles into a thriving hub for over 1,550 exhibitors and thousands of food and beverage professionals.
This year’s focus was on innovation, networking, and the future of food. Attendees dived into discussions about using AI in supply chains and emerging trends in nutrition and snacking.
One big trend was the rise of GLP-1 medications, which are gaining traction for weight management. A notable statistic is that about 30% of U.S. households have someone using these drugs. As more consumers seek ways to manage their appetite, the food industry is quickly adapting. This means exciting new products that cater to protein needs, as protein intake is crucial for those on these medications.
For example, Arla Food Ingredients showcased fascinating items like protein-infused sodas and yogurt, showing just how versatile protein can be in our diets. They also displayed innovative snacks that are easier to consume and rich in protein.
Another notable exhibitor, Beneo, highlighted the importance of both protein and fiber. As health consciousness increases, many foresee fiber becoming a major focal point by 2026. Their products, like a “high-protein sandwich,” exemplify how manufacturers can elevate nutritional value while keeping taste intact.
The event also tackled the challenge of reformulation in food products. Amid continuous supply chain issues, companies are focused on using fewer ingredients to maintain taste without compromising health benefits. For instance, the cocoa shortage has led companies like Soufflet Malt to experiment with innovative malt-based alternatives in cookies and drinks.
Sugar and salt reduction remains a pressing challenge. Many producers are looking for ways to keep flavors rich while offering healthier options. At the event, solutions like natural sweeteners and flavor enhancers were on display, helping manufacturers meet consumer demand for indulgence without the guilt.
Plant-based innovation was another hot topic. From allergy-friendly options to egg alternatives made from chickpeas, suppliers are increasingly responding to consumer preferences. For example, startup Meala showcased a pea protein that mimics the properties of eggs in bakery items.
Sustainability continues to gain importance, with several companies emphasizing upcycling and using byproducts in innovative ways. The focus on flavor was strong, too. Unique offerings included desserts that blend sweet and spicy flavors, like mango sorbet with a kick of tajín.
Reflecting on the event’s success, Yannick Verry, the brand director, noted a 5% increase in attendees compared to last year and highlighted the strong international presence. With growing interest and innovation, the future looks bright for the food industry.
For more insights on global food trends, feel free to explore resources such as the Food and Agriculture Organization or Food Beverage.
