# data[].attributes.body
One emerging trend in the food industry is the rise of plant-based meat alternatives. Consumers are becoming more health-conscious and environmentally aware, which has increased demand for foods made from pea protein, soy, and mushrooms. Companies like Beyond Meat and Impossible Foods are innovating products that taste similar to real meat. This trend supports sustainability by reducing animal farming and lowering carbon emissions.

# data[].attributes.body
One of the next big trends I expect to see in the food industry is lab-grown and precision-fermented foods becoming mainstream. These innovations can significantly reduce the environmental impact of meat and dairy production while ensuring food security. Another growing trend will be smart and sustainable packaging made from biodegradable materials such as seaweed or mushroom fibers, helping reduce plastic waste. Additionally, I think AI and automation will continue to reshape food manufacturing by improving traceability, safety, and efficiency. Overall, the industry is clearly moving toward sustainability, technology integration, and health-focused innovation to meet future global food challenges.

# data[].attributes.body
Fermented foods that promote gut health, such as kimchi, kefir, and kombucha, are likely to play a major role in upcoming food trends. As the focus on sustainability continues to grow, more attention will also be given to creating plant-based seafood alternatives using sources like algae and pea protein. Moreover, turning food waste into valuable ingredients—like reusing fruit peels or leftover grains—will appeal to eco-conscious consumers. Younger people, in particular, may be attracted to global fusion street foods that bring together diverse tastes and cultures. In the future, innovations like DNA-driven diets and AI-personalized nutrition plans are expected to shape the way people eat and manage their health.

# data[].attributes.body
One trend likely to emerge over the next five years is a shift toward simpler, more functional products. Beverages made from diverse and lesser known sources, such as Yerba Mate, are gaining popularity as they offer similar benefits to caffeine but in lower, healthier doses. As consumers become more health conscious, there is growing demand for innovative products that provide functional benefits without the negative side effects associated with excessive consumption. Natural and traditional products from various cultures will have greater opportunities to enter new markets, especially as global interest in cross-cultural food and beverage exchanges continues to rise.

# data[].attributes.body
A trend I believe will emerge in the next five years is 3D printing in food manufacturing. This innovative technology uses digital designs to “print” foods layer by layer, giving complete control over the shape, texture, flavor, and nutritional composition of a product. One of the most exciting aspects of 3D food printing is its potential for personalized nutrition, allowing foods to be customized to meet individual dietary needs, such as specific protein levels, vitamins, or calorie content, which could be especially beneficial in hospitals, elderly care, or for athletes. Beyond personalization, 3D printing can help reduce food waste by using precise amounts of ingredients, including alternative proteins, plant-based materials, or food by-products that would otherwise be discarded. It also opens opportunities for culinary innovation, enabling chefs and food manufacturers to create intricate designs and textures that are impossible with traditional methods. As the technology becomes more affordable and accessible, it has the potential to transform both home cooking and industrial food production, offering sustainable, customizable, and visually appealing food solutions for the future.

# data[].attributes.body
One of the most exciting upcoming trends I believe will expand in the food industry is fermented fruit-based products, such as drinks, sauces, and desserts. Fermentation has traditionally been used for foods like kimchi, yogurt, kombucha, and sourdough, but recently chefs and food technologists have started experimenting with fruit fermentation to create unique flavor profiles, natural carbonation, and added nutritional value. Fruits such as pineapple, mango, dragon fruit, and berries are being used to produce beverages that are rich in probiotics, low in sugar, and filled with natural enzymes.

This trend fits perfectly within the Menu Adoption Cycle (MAC). In the Inception stage, high-end restaurants and artisanal cafés experiment with fermented fruit sodas, vinegars, and sorbets, offering customers something creative and health-focused. During the Adoption stage, these products begin to appear in gourmet markets, food trucks, and upper-casual dining spaces, where they are marketed as functional foods promoting gut health and immunity. In the Proliferation stage, mainstream restaurants and beverage brands start pairing fermented fruit flavors with familiar products like smoothies, cocktails, and frozen yogurt to attract a wider audience. Finally, in the Ubiquity stage, these items become widely available in supermarkets, convenience stores, and fast-food chains as everyday wellness products.

Consumers are becoming more health-conscious and adventurous with flavors, so fermented fruit-based products combine both novelty and nutrition. They align with modern demands for sustainability, functionality, and natural ingredients, making them a strong candidate to lead the next wave of flavour innovation in the food industry.

# data[].attributes.body
New food trends are becoming more adventurous and globally inspired. People are drawn to bold flavours from places like the Philippines, West Africa, and the Middle East, as well as creative fusions that mix familiar comfort foods with international twists. There’s also growing interest in healthier and more sustainable choices, such as fermented foods, plant-based seafood, and upcycled ingredients. Flavour combinations that balance sweet and spicy, along with refreshing drinks made from botanicals or tropical fruits, are also becoming popular. Overall, today’s trends show that people want food that’s exciting, good for them, and kind to the planet.

# data[].attributes.body
In the next five years, the food industry will change a lot because of technology, health awareness, and sustainability. One major trend will be plant-based and alternative proteins as more people look for eco-friendly and ethical food options. Another trend will be AI and automation, which will improve farming, food safety, and supply chains by reducing errors and waste. We will also see a rise in personalized nutrition, where people choose foods based on their health goals, allergies, or even DNA. Sustainable packaging and waste reduction will continue to grow as governments and consumers demand eco-friendly solutions. Finally, convenient foods like ready-to-eat meals, food delivery, and smart kitchen products will keep expanding because of our busy lifestyles. Overall, the food system is moving toward healthier, smarter, and more sustainable choices.

# data[].attributes.body
Particularly through functional foods, the growing popularity of health and wellness is one of the major trends influencing the food industry today. Because they are more aware of what they eat, consumers are searching for goods that offer additional health benefits in addition to delicious flavors. The market for functional foods is expanding quickly. Examples include probiotic yogurts, protein bars, and beverages that boost immunity or gastrointestinal health. People are using food to preserve their health and lower their risk of disease, which is a move toward preventive health. The need for better lives is being met by nutrient-rich formulations, natural ingredients, and clean labels, all of which present exciting potential for food producers to innovate.

# data[].attributes.body
People are becoming more aware of how food affects the environment, so we’ll likely see more products made with alternative proteins, recycled ingredients, and eco-friendly packaging to reduce waste and carbon emissions.

# data[].attributes.body
Over the next decade, food factories are likely to adopt AI-driven predictive QA systems that continuously monitor every stage of production using smart sensors, cameras, and data analytics.

Instead of waiting for end-product testing, these systems will analyze parameters like temperature, pH, moisture, viscosity, and microbial activity in real time. If any variable starts drifting from the standard range, the system will alert QA teams instantly or even auto-correct the process before a deviation occurs.

# data[].attributes.body
One trend that I think will become increasingly popular in the next few years, especially when speaking about food waste is discounted end-of-day food apps and programs (if that makes sense). There are a few apps, like "Too Good To Go", where restaurants, cafes, and other establishments sell their leftover food products at a discounted rate instead of throwing away these perfectly good products that cannot be sold the next day. This helps lower the cost of food for many individuals and also helps out companies by turning a profit and reducing food waste. Since the cost of living in Canada continues to rise, I foresee this trend increasing with the rise of more and more apps and programs that use this business strategy.

# data[].attributes.body
One trend I think we’ll see in the next few years is carbon-neutral restaurants. These places will track the carbon footprint of every dish they serve and work to offset it using renewable energy, local ingredients, and zero-waste practices. As people become more eco-conscious, this kind of transparency will attract more customers and encourage other restaurants to do the same. It’s a smart step toward a greener and more sustainable food industry.

# data[].attributes.body
In the next five years, regenerative agriculture is likely to become a major trend in the food industry. Unlike traditional sustainable farming, which focuses on reducing harm, regenerative practices aim to restore soil health, increase biodiversity, and capture carbon in the ground. Companies and consumers are becoming more aware of how farming impacts climate change, so foods labeled as “carbon-neutral” or “regeneratively grown” will gain popularity.

Brands may start tracking and labeling their products based on their carbon footprint, while farmers will adopt methods like cover cropping, composting, and reduced tillage. This trend will reshape food supply chains by linking climate action directly to what we eat.

# data[].attributes.body
Taking a wilder guess, but I think consumers might start demanding products lower in sodium/salt. People are already acutely aware of the health concerns related to consuming too much salt, and I think some sort of push on social media or something else can make it super mainstream, similar to what we saw with the concerns about fats and sugar, and the rise in demand for added proteins.

# data[].attributes.body
One trend that can emerge in the next five years is that products should have simpler and more functional properties, such as the rising of beverages of new and more diverse sources such as Guayusa or Kombucha. That mainly offer the same effects of caffeine in less amount, thus far becoming healthier for the consumers and each day more and novel products are developed to replace the ones that in high amounts can become a problem for health.; so as a trend consumers will like to have each time better products that offer benefits and less risk of affecting their health. Mostly natural products that are traditional in some countries will have the opportunity to enter new markets and expand their borders because also the exchange of foods and beverages between cultures have been expanding more and more recently.

# data[].attributes.body
The most important food trend is not a specific "superfood" or diet, but the scientific and sustainable re-engineering of how food is made. This lasting shift is being led by two key processes: upcycling and fermentation. Upcycling transforms food industry "waste," like potato peels or fruit pomace, into valuable new ingredients. At the same time, advanced fermentation is being used to create complex products like animal-free dairy proteins and to improve plant-based foods. These process-driven innovations are the real future of the food industry, as they directly address major challenges like food waste and sustainability.The most important food trend is not a specific "superfood" or diet, but the scientific and sustainable re-engineering of how food is made. This lasting shift is being led by two key processes: upcycling and fermentation. Upcycling transforms food industry "waste," like potato peels or fruit pomace, into valuable new ingredients. At the same time, advanced fermentation is being used to create complex products like animal-free dairy proteins and to improve plant-based foods. These process-driven innovations are the real future of the food industry, as they directly address major challenges like food waste and sustainability.

# data[].attributes.body
One of the next major trends in the food industry in the next five years is Upcycled foods. As global awareness of food waste and sustainability grows, consumers and companies are seeking ways to make better use of existing resources. Upcycled foods are made from ingredients that would otherwise be discarded, such as fruit peels, coffee grounds, or spent grains, but are still perfectly nutritious and safe to eat. This trend is already gaining attraction because it not only helps reduce the environmental impact of food waste but it also creates innovative, value-added products like snacks, baked goods, and beverages. With an increasing demand for sustainable options, upcycled foods appeal to eco-conscious consumers and support a circular economy within the food system. As technology and creativity continue to improve how these ingredients are processed, upcycled foods are expected to move from niche markets into mainstream grocery shelves.

# data[].attributes.body
The increasing emphasis on sustainability is one significant trend that will continue to influence the sector. Businesses are realizing more and more how important it is to lessen their environmental impact and implement strategies that support ecological balance over the long run. This entails utilizing recyclable or biodegradable materials, moving toward renewable energy sources, and reducing waste at every stage of production. Customers today favor companies that exhibit social and environmental responsibility because they are more conscious of environmental challenges. Sustainability is becoming a key component of corporate strategy rather than only a marketing gimmick. Industries that put an emphasis on transparent processes and sustainable innovation will not only help to preserve the environment in the years to come, but they will also significantly outperform their competitors.

# data[].attributes.body
In the next five years, a unique trend that could emerge in the food industry is the self-healing packaging system which is smart packaging designed to repair itself and actively protect food quality. Using advances in food nanotechnology, bio-films, and encapsulated antimicrobial agents, packaging could automatically seal small tears or punctures, preventing oxygen, moisture, or microbes from entering. These intelligent materials could also release natural preservatives only when needed, based on real-time signals from the food, such as changes in pH, temperature, or gas levels. This would dramatically reduce spoilage, extend shelf life, and cut down on global food waste—one of the biggest sustainability challenges today. For food scientists and technologists, this innovation opens the door to packaging that doesn’t just contain food, but actively monitors, responds, and repairs, functioning almost like living skin around the product. By combining biomaterials, smart sensors, and controlled-release technology, self-healing packaging could revolutionize food safety, storage, and sustainability, creating a major shift in how we protect and preserve foods in the near future.

# data[].attributes.body
I believe that mood food will become a new food trend in the future. In today’s society, neuropsychiatric disorders are becoming more common, including emotional problems. Food can be a way to help adjust people’s emotions, which is known as nutritional psychiatry. Some surveys show that people can get emotional support through eating certain foods. This is because foods contain amino acids, vitamins, carbohydrates, proteins, and fats that help produce neurotransmitters like dopamine, serotonin, and GABA, which keep the brain healthy and balanced. Some food aromas can also act directly on the brain through the nose, making people feel happier and more relaxed. People may look for new ways to improve their mental health instead of relying only on traditional methods like taking medicine. They might try something new, such as mood food to help adjust their emotions naturally.

# data[].attributes.body
I also anticipate that upcoming food trends will revolve around alternative and plant-based protein products. Lab-grown meat, entomoprotein, and vegan foods will become more mainstream. Other international fusion foods made up of a blend of different cultural flavors—such as Korean-Mexican or Indian-Italian dishes—are also expected to gain popularity beyond high-end restaurants and into casual dining. The demand for functional foods that promote health and wellness, such as immunity boosters or stress-reducing products, will increase. Finally, as consumers increasingly seek environmentally sustainable and community-supported foods, more importance will be placed on sustainability and local ingredients.

# data[].attributes.body
The demand for sustainable convenience and functional wellness is influencing the next big wave of food industry trends. A rise in fiber-fortified products and fermented foods is being driven by consumers' growing preference for natural ingredients and gut health, as they shift away from highly processed and sugary foods. The rise of complex international cuisines, umami-rich flavours, and surprising "swicy" (sweet and spicy) combinations coincides with a more adventurous trend in flavour profiles. This is paired with a demand for elevated convenience, seen in the growth of high-quality, globally-inspired frozen meals ("freezer fine dining") and premium instant snacks. Ultimately, the industry's future is leaning into transparency and sustainability, with a growing focus on plant-based alternatives, upcycled ingredients, and resilient, traceable supply chains powered by technologies like AI.

# data[].attributes.body
A new trend is emerging where food is designed t‍o affect our mood and​ mental well-being.‌ Neurogastronomy studie​s how the taste, smell​,‍ t​exture,⁠ and appearance of foo⁠d can infl‌u⁠ence‍ h⁠ow‍ we fe‍el. Foods‌ wit‌h n⁠atura‌l ingred​ients like lion’‍s mane mushrooms, green tea (​L-theanine), and adaptogenic​ herbs​ are b‍ecoming popular bec‍ause they can help peopl⁠e focus, feel cal⁠mer, and boo‌st their⁠ mood.‌ With AI and fla​vor‍ pr⁠ofiling‌, companies a⁠re even creating p‌roducts tai⁠lored‌ t‌o i​ndividua‍l needs, like chocolat⁠es that hel​p you relax or brea⁠kfast drinks that im​p‌rov‌e ment⁠al‍ clarity. This trend blend‌s food science with mental well‍ness, let‍ting people eat in​ a way that​ supports both thei‌r health and happin​ess.

# data[].attributes.body
Trend: Sustainable and Upcycled Foods
In the next five years, the food industry will focus more on sustainability and waste reduction by creating products from upcycled ingredients, such as turning fruit peels, coffee grounds, or vegetable scraps into snacks, flours, or drinks. As consumers become more eco-conscious, they will prefer foods that minimize environmental impact and make use of what was once considered “food waste.” Companies will market these products as both eco-friendly and nutrient-rich, appealing to younger generations who value sustainability and innovation.

# data[].attributes.body
Next Food Trends I Predict:
One upcoming trend I see gaining traction is South Asian fusion comfort food, especially dishes that mix traditional spices with everyday North American favourites. For example, butter chicken lasagna, masala mac & cheese, or chai-infused desserts like crème brûlée with cardamom. These kinds of dishes are starting to appear in specialty restaurants (Inception), and I’ve already noticed a few food trucks experimenting with these combinations (Adoption).

Another area that’s going to grow is functional floral ingredients , things like hibiscus, lavender, or butterfly pea flower being used not just in drinks but also in baked goods and sauces. They’re visually striking and tie in with the health/wellness trend while giving a unique sensory experience.

# data[].attributes.body
One food trend I think we’ll start seeing a lot more of in the next few years is precision fermentation. Basically, it’s a process where scientists use microorganisms like yeast to create real animal proteins—such as those found in milk or eggs—without needing the actual animals. It’s already being used in a few products, but I think it’s going to become much more common soon.

This kind of technology really fits with where the food industry is heading. More people care about sustainability and are looking for ways to eat that are better for the planet, but they still want foods that taste and feel like the real thing. Precision fermentation can make that possible.

In the next five years, I think we’ll start seeing things like animal-free cheese, butter, or even seafood made this way showing up in regular grocery stores. It’s kind of amazing to think we might be able to enjoy all our favorite foods without relying so heavily on farming animals.

# data[].attributes.body
Because of their advantages for gut health, I think fermented functional foods like kimchi, kefir, and kombucha will be the focus of future culinary trends.
As sustainability becomes more important, there will also be an increase in plant-based seafood substitutes manufactured from algae and pea protein.
Fruit peels and spent grains are examples of upcycled food waste items that will gain popularity among environmentally concerned consumers.
Younger consumers will be drawn to fusion street cuisines that combine flavors from around the world.
Finally, DNA-based diets and AI-powered tailored nutrition will begin to gain popularity.

# data[].attributes.body
One trend that will emerge in the next five years is Climate-labeled and upcycled foods. Upcycled and climate-labelled foods will turn leftovers like whey permeate, discarded grain, oat pulp/okara, and deformed vegetables into healthy snacks, alternative dairy products, sauces, and drinks. They will also clearly display the CO2e per serving (and occasionally water use) on the packaging. Upcycling lowers emissions, increases fiber and protein, and decreases waste and costs; climate labels encourage supply-chain changes and persuade customers. Since additional fiber alters water activity and texture, marketers must operationally regulate inputs, control allergies, and verify shelf life.

# data[].attributes.body
In the next five years, we may see the rise of mood‑responsive foods—products designed to adapt to how your body feels in the moment. With wearables already tracking stress, sleep, and energy, food companies could create snacks or drinks that release calming botanicals when stress is high, or slow‑release caffeine when fatigue sets in. Instead of “one product, one purpose,” these would be dynamic foods that respond to you, blending nutrition with emotional well‑being.

# data[].attributes.body
Many trends will emerge linked to sustainability and healthy eating, whether it be an alternate protein, sodium reduction, or natural sweeteners. These will be combined with flavours that change every year, such as spicy foods and more umami flavours, which are trending in 2025. Other flavours we see starting to appear are gooseberry and international flavours such as yuzu and miso in the market and in restaurants, in a fusion with local flavours and products.

# data[].attributes.body
I think one of the emerging food trends is culinary upcycling.  As the demand for sustainability increases, the need to maximize food will also increase. This has been a factor in restaurants and food manufacturing before but I think it will also become more prominent in the household/consumer level. Culinary upcycling will promote the reduction of waste while also encouraging more innovative ideas in taking advantage of what would have been food scraps. It can also offset the increasing cost of food by making the most of the food that we buy.

# data[].attributes.body
In the coming years, the food industry will continue to evolve with a strong focus on sustainability, technology, and health. One major trend will be the rise of plant-based and alternative proteins, including lab-grown meat and insect-based foods, as consumers seek environmentally friendly protein options. AI and data-driven tools will transform how food is produced, marketed, and consumed, offering personalized meal plans and smart cooking solutions. Companies will also invest more in sustainable packaging, turning to biodegradable or edible materials to reduce plastic waste. At the same time, there will be a surge in functional foods designed to improve gut health, boost immunity, and enhance overall wellness. Urban agriculture, such as vertical and hydroponic farming, will bring food production closer to consumers, ensuring fresher products and lower carbon footprints. Altogether, these trends show that the future of food will be more sustainable, tech-driven, and focused on promoting both personal and planetary health.

# data[].attributes.body
In my opinion, in future we will be seeing food products are fortified with essential nutrients. Now a days we can so many protein rich shakes and drink in the supermarkets and grocery stores. Just like that we will be seeing drinks and snacks that are fortified with multivitamins, proteins, and other essential nutrients. So, instead of eating different foods that contains different amounts and types of nutrients, eating fortified foods in small amount will give same or even more essential nutrients than other foods.

# data[].attributes.body
One trend I think we’ll see more of is upcycled foods made from ingredients that would normally be thrown away.

For example, fruit pulp from juice production or leftover grains from breweries are now being turned into snacks, flours, and even protein powders.

I think this will grow fast because people are becoming more aware of food waste and like the idea of buying something that helps reduce it.

It also fits with the push toward sustainability without asking people to change their eating habits too much.

Another trend I see coming is clean-label comfort foods. After the pandemic, many people still crave familiar foods but want healthier and more transparent versions—like frozen meals made with natural ingredients or low-sodium sauces with no additives.

Companies are starting to respond by simplifying ingredient lists and focusing on quality rather than just convenience.

I think this trend will continue because it balances comfort with health, which most people are looking for now.

# data[].attributes.body
In my opinion, the upcoming big trends in the food industry will mainly focus on health, sustainability, and modern technology. As people are becoming aware about their diets, so there will likely be an increase in plant-based foods and alternative protein items made from peas, soy, or lab-grown sources. Sustainability will also play a vital role, with food companies aiming to reduce food waste, use eco-friendly packaging, and buy things from local producers. Technology will continue to grow the food industry using artificial intelligence, smart machines in food production or delivery, and even 3D printing of foods. Adding to it, there will also be more demand for functional foods that not only fill hunger but also support additional health benefits, such as items rich in probiotics or essential nutrients. Overall, the future of the food industry will keep moving toward being healthier, cleaner, and more innovative options.

# data[].attributes.body
I believe that in the future, increasing the convenience of meals will be one of the main factors, leading to developments on edible packaging or ready-made, prepackaged meals. This is because as time goes on, people have grown busier and busier and have less time to devote to cooking, so increasing the convenience of food seems like the natural next step. Related to this, the use of preservatives and where those preservatives come from is also an important aspect, seeing how in the present people look to reduce synthetic substances in their diet, putting the focus on the development of organic preservatives and additives obtained from natural sources to help extend the shelf-life of these ready-to-eat foods.

# data[].attributes.body
For me, I believe functional foods will be seen as the most important food trend in the next couple of years in the food industry. Consumers are now more concerned on the benefits they get after consuming a particular food item or product. Also, consumers are more now focus of healthy eating not just eating for satisfaction purposes. The drastic increase in cardiovascular diseases and other life threatening illnesses like type 2 diabetes has prompted consumers to be more alert on what they eat. So therefore, introducing more functional foods in our daily consumption will help salvage these health challenges.

# data[].attributes.body
According to me, one of the most promising emerging trends in the food industry is precision fermentation of protein-based foods. I believe this technology will completely change how we produce and consume proteins. Instead of relying on animals, scientists use microorganisms like yeast or fungi to produce the same proteins found in milk, eggs, or meat through a controlled fermentation process. This method is not only sustainable but also efficient, as it reduces greenhouse gas emissions, land use, and water consumption compared to traditional farming. The demand for ethical, sustainable, and high-quality protein sources is what drives this innovation. Although the technology is still scaling up, I believe precision fermentation will soon become a key part of food production, offering consumers environmentally friendly and nutritious options without compromising on taste or texture.

# data[].attributes.body
One trend I believe will be seen in the food industry over the next five years is lab-grown proteins (muscle proteins, collagen, casein). This will also lead to the emergence of specialized supplements (sports nutrition, functional proteins) and premium products with a high percentage of cultured protein to meet the need for animal protein (meat). Furthermore, given the current environmental concern over the large amount of carbon dioxide emissions generated by animal meat production and its impact on global warming, I believe demand for this type of food will increase considerably, although work needs to be done to increase its general sales due to its production price.

# data[].attributes.body
In my opinion, the food sector is taking a creative turn with the 3D printing of food items, which combines sustainability, customisation, and technological innovation. It meets the needs of consumers for health and novelty by facilitating accurate nutrient customization and innovative food design. Although there are now issues with cost, ingredient compatibility, and customer acceptance, I think there is a lot of promise for this technology's use in food service, healthcare, and space exploration. It shows how new technologies for the food industry can be developed by utilizing ingredient science, processing techniques, and safety principles.

# data[].attributes.body
I think that a food trend that will be very popular is functional foods, where people will consider food as medicine by including different supplements and fortifying them with beneficial ingedients.Food is also becoming more functional, with products designed to boost energy, support sleep, or help manage stress. Flavors are getting bolder too, as global cuisines and fermentation-inspired tastes move into everyday meals. And with climate pressures, we’re seeing new ingredients take the stage—like plant-based dairy from chickpeas or even cocoa alternatives.

# data[].attributes.body
I believe that there are a couple of trends that are going to substantialy increase their acceptance and popularity: 3D printed food, lab-cultivated meat. Both cover the need of having adaptability and flexibility on food items that we already have, but there are not necessarily available in formats that people with specific health conditions or preferences.

3D printed food helps to assess the way is structurally presented to the people and can be manipulated easily according to the market needs, it can be useful to introduce functional additives that increase their nutritional value.

Lab-cultivated meat is a response to the sustainability need arround the globe, as the resources to keep the "regular" meat are overdemanding, with this we can reduce the impact on the environment while adapting to people that socially see meat as bad for all the cruelty behind slaughter and processing.

# data[].attributes.body
One emerging food trend in the next five years will likely be 3D- printed food. This technology allows ingredients to be transformed into customized meals with specific shapes, textures, and nutrition profiles. It could reduce food waste by using precise portions and even make meals more accessible for people with dietary restrictions or medical needs. Restaurants, hospitals, and even homes may start using 3D food printers to create innovative, healthy, and sustainable dishes.

Another trend that could emerge in the next five years is functional foods with added health benefits. People are becoming more health- conscious, so products enriched with probiotics, vitamins, or adaptogens (like mushrooms or herbs that reduce stress) will become popular. These foods go beyond basic nutrition and aim to support immunity, gut health, and overall wellness.

# data[].attributes.body
I think a big food trend in the next five years will be lab-grown meat. Since people are becoming more concerned about the environment and animal welfare, this could be a popular choice. It’s designed to taste like regular meat but is made in a more sustainable and eco-friendly way.

# data[].attributes.body
Simrandeep Kaur (301490891)

Zero-Waste Food Systems.

This trend moves beyond simple sustainability claims to create fully integrated systems where food production generates no waste. Driven by both environmental urgency and economic efficiency, we will see the rise of hyper-local production models—like vertical farms and micro-fulfillment centers in urban areas—that are intrinsically designed to eliminate waste. These systems will repurpose every byproduct: spent grain from breweries will become flour for bakeries, pulp from juicers will be upcycled into snack bars, and food scraps will be composted on-site to nourish the next cycle of crops. This circular approach will be marketed not just as an ethical choice but as a sign of superior efficiency and quality, creating a new standard for responsible consumption where "waste" is seen as a design flaw that has been systematically engineered out of the food chain.

# data[].attributes.body
Chen-Fu Jack Chen

(300829897)

The food industry is shifting away from single-use plastics, investing in biodegradable, edible, and recyclable packaging to meet environmental and regulatory demands.

# data[].attributes.body
In the coming years, plant-based seafood is expected to be one of the fastest-growing trends in the food industry. With climate change, overfishing, and microplastic pollution raising concerns about traditional seafood, consumers are turning to sustainable and ethical alternatives. Companies are now using algae, seaweed, soy protein, peas, and fungi to create plant-based versions of tuna, salmon, shrimp, and even crab cakes. These products aim to deliver not only the taste and texture of seafood but also its nutritional benefits, sometimes being fortified with omega-3s from algae oil. Right now, plant-based seafood is in the Adoption stage of the MAC—appearing mostly in specialty grocery stores, vegan restaurants, and health-focused food services. However, as costs drop and larger brands invest, the trend is likely to enter Proliferation, showing up in mainstream grocery chains, quick-service restaurants, and possibly even in sushi and poke bowls. Social media is expected to play a huge role in popularizing these products, much like it did with Sriracha and plant-based burgers.

# data[].attributes.body
A food trend I think will become popular would be drinkable meals. I think this because as society progresses, we have less time in our days due to our personal lives becoming more demanding and I think people would want to find away to save time.

# data[].attributes.body
Edible food packaging is gaining a lot of popularity recently as it increases shelf life of the product and reduces waste. If consumer awareness increases it might gain popularity in next few years. Another trend amongst consumers can be consumption of sustainable and alternative food like insect protein, lab grown or cultivated protein. People are becoming aware of their carbon footprint and environmental impact so a shift towards sustainable practices is expected. Recently, I have heard about DNA based nutrition too where you can get food products tailored according to your genes and personal needs. I believe this would be a popular concept too if it’s thoroughly researched upon.

# data[].attributes.body
A trend likely to emerge in the food industry in the next five years is personalized nutrition powered by artificial intelligence (AI). With increasing consumer focus on health and wellness, advancements in AI and wearable technology will enable individuals to receive tailored dietary recommendations based on their genetic profile, microbiome, health conditions, and lifestyle. Companies may develop AI-driven meal planning apps and customizable food products, such as nutrient-packed snacks or functional beverages designed to address specific needs like energy, immunity, or gut health. This trend aligns with consumer demand for health, convenience, and transparency, driving innovation in food technology and production.

# data[].attributes.body
Sustainability and Regenerative Agriculture: Eco-friendly products are becoming more and more popular among consumers. Methods that enhance biodiversity, lower carbon footprints, and restore soil health will become more popular. Companies that support sustainable sourcing and regenerative agriculture will probably expand.

Alternative and Plant-Based Proteins: As the plant-based movement develops, a wider range of protein sources will become available, including insect proteins, lab-grown meats, and hybrid goods (blends of animal and plant proteins). These substitutes serve consumers who are concerned about their health as well as those who are cutting back on the use of animal products for environmental concerns.

# data[].attributes.body
Food Transparency and traceability

As more people want to know where their food comes from, how it's made, and how it affects workers, animals, and the environment, food openness and traceability become critical. Companies can give full details about a product's path from farm to table using technologies like blockchain and QR codes. This makes operations more accountable and protects consumers. This trend helps businesses improve the efficiency of their supply chains, improves customer trust, and supports ethical and environmentally friendly standards. Increased awareness will make transparency very important in guiding customer choices and business practices.

# data[].attributes.body
Plant-Based Seafood:

Plant-based seafood is an exciting emerging trend within the larger alternative protein market. With the growing concerns about overfishing, marine ecosystem damage, and the health risks associated with consuming certain fish (like mercury contamination), plant-based seafood offers a sustainable and ethical alternative. These products aim to replicate the taste, texture, and nutritional profile of seafood such as fish fillets, shrimp, crab, and even tuna.

Key ingredients used in plant-based seafood include algae, soy protein, pea protein, and konjac (a root vegetable with a jelly-like texture), which help mimic the mouthfeel of seafood. Algae, in particular, is a promising ingredient as it not only provides a natural source of omega-3 fatty acids (which people typically get from fish) but also imparts the "ocean-like" flavor associated with seafood.

Companies like Good Catch and New Wave Foods are at the forefront of this movement, producing plant-based versions of tuna, crab, and shrimp. The adoption of plant-based seafood could follow the same trajectory as plant-based meats, moving from specialty stores and high-end restaurants to mainstream food services as consumers become more aware of environmental and health concerns.

Hybrid Desserts:

Hybrid desserts involve blending two or more distinct desserts or flavors to create a novel, indulgent experience. This trend has grown significantly as people seek unique and creative flavors, often influenced by global cuisines.

Some notable examples of hybrid desserts include:

Cronut: A croissant-doughnut hybrid that took the world by storm a few years ago. It combined the flaky texture of a croissant with the sweetness of a doughnut.

Churro Ice Cream Sandwiches: A fusion of crispy churros used as "buns" for a scoop of ice cream in the center.

Mochi Donuts: A combination of chewy mochi (a Japanese rice cake) and traditional doughnut flavors, resulting in a lighter, bouncier texture.

Croissant Taiyaki: A hybrid of Japanese taiyaki (a fish-shaped waffle typically filled with red bean paste) and buttery croissant dough, often filled with custard or ice cream.

Pie Milkshakes: Classic milkshakes blended with pieces of pie, giving a rich combination of creamy and crunchy textures.

The appeal of hybrid desserts lies in their creativity and playfulness, offering something visually and texturally unique. These desserts also allow chefs to combine flavors from different cultures, catering to more adventurous eaters. With social media playing a huge role in food trends, visually striking hybrid desserts can go viral, leading to widespread popularity.

Both plant-based seafood and hybrid desserts are poised to become more mainstream as consumer interest in sustainability and unique food experiences continues to grow.

# data[].attributes.body
The incorporation of cutting-edge technology and artificial intelligence into several facets of food production, delivery, and consumption seems to be the next big wave in the food sector. This trend covers a number of important topics, including as supply chain optimization, customized nutrition, and product creation using AI. With its potential for sustainability and personalization, 3D food printing is becoming more and more popular. As plant-based alternatives, cultured meat, and new protein sources like insects and mycoprotein gain popularity, there is also an increasing emphasis on alternative proteins. Sustainability is still a key component that propels advancements in eco-friendly packaging, transparent supply chains, and the decrease of food waste. A change toward more individualized and health-conscious products is also occurring in the business; functional ingredients and "clean eating" choices are growing in popularity.

# data[].attributes.body
Zero-waste cooking is a sustainable approach that aims to minimize food waste at every stage of meal preparation. It encourages using all parts of ingredients, such as incorporating vegetable peels, stems, and leaves into recipes carrot tops, for example, can be blended into a flavorful pesto, while citrus peels can be used for zest or made into candies. This cooking style promotes creativity, urging cooks to experiment with what they have rather than relying solely on specific recipes. Leftovers can be repurposed into new dishes, like transforming roasted vegetables into soups or frittatas. Additionally, composting food scraps turns waste into nutrient-rich soil, supporting gardening while reducing landfill contributions. By practicing smart shopping habits, such as buying in bulk and choosing local produce, individuals can further minimize their environmental impact. The benefits of zero-waste cooking include reducing food waste, saving money on groceries, and encouraging healthier eating through the use of fresh, whole ingredients. Simple strategies like meal planning, proper food storage, and portion control can make it easier to adopt zero-waste practices in the kitchen, leading to a more eco-friendly and enjoyable cooking experience.

# data[].attributes.body
i think in future Insect-based foods will be a trend setter in food industry: Edible insects may become more mainstream as a sustainable protein source

Insect meals are emerging as a sustainable and nutritional alternative to traditional protein sources. Insects like crickets, mealworms, and grasshoppers are high in protein, healthy fats, vitamins, and minerals, making them not only environmentally friendly but also adaptable in the kitchen. They can be used in snacks, protein bars, and baking flours. Insect farming requires substantially less space, water, and feed than cattle farming, making it a feasible answer to food security concerns. As more people become aware of their benefits, they are adopting insect-based diets, paving the path for a future that prioritizes sustainable eating practices.

# data[].attributes.body
As more and more people are becoming health conscious nowadays, I think the entire world will be witnessing the growth of complete protein mixtures and their addition into people's diets. This is what i think will be a great trend in the upcoming five years. Some individuals nowadays understand their health from a very detailed point of view and have understood the importance of having a complete protein profile diet. A complete protein profile diet means to consume protein that has all the essential amino acids, and these essential amino acids in combination with non-essential amino acids in our bodies would give rise to a complete protein. Generally speaking, people of this modern era are stopping consuming animal and animal products, so this definitely puts these people at a risk of having certain protein deficiency. This is where I think there will be a rise of certain food industries that will be manufacturing complete protein mixtures by extracting certain essential amino acids that are found only in animals and combining them with the other essential amino acids of plants to form a complete set of these essential amino acids. This would solve the problem of a good protein diet, especially for people who are vegans or vegetarians. Individuals are still not much aware of this diet concept, but definitely this trend is going to rise as more and more people adopt a vegetarian or vegan diet in the coming time.

# data[].attributes.body
In my opinion, the next emerging trends in the food industry will be focused on personalized nutrition, where diets are tailored to an individual’s genetic makeup, helping people make more precise and healthy food choices. The demand for sustainable proteins like plant-based, lab-grown, and even insect-based foods will rise as people seek alternatives to traditional meat for environmental and ethical reasons. Upcycled ingredients will also become popular, with manufacturers turning food waste into nutritious products. Functional foods that offer health benefits, such as supporting immune and gut health, will grow in demand. Consumers will also look for clean-label products with simple, natural ingredients and minimal processing.

# data[].attributes.body
As per my understanding, I believe in the next few years alternative proteins are going to become increasingly popular as a sustainable solution to meet the rising global demand for protein while addressing environmental concerns. These proteins come from various sources, including plants, insects, and lab-grown meats, offering diverse options for consumers. Plant-based alternatives, such as legumes, nuts, and grains, are widely recognized for their health benefits and lower carbon footprint compared to traditional animal proteins. Additionally, innovations in food technology have led to the development of cultured meats, which mimic the taste and texture of meat without the ethical and environmental drawbacks of conventional livestock farming. As consumers are becoming more health-conscious and environmentally aware, the market for alternative proteins is rapidly expanding, paving the way for a more sustainable and inclusive food system.

# data[].attributes.headline
FST 316 Food Emerging Trend                                                                                Dhairya Gadhvi - 301299707   

# data[].attributes.subject
FST 316 Food Emerging Trend                                                                                Dhairya Gadhvi - 301299707   

# data[].attributes.body
According to me in the next five years Insect-based protein is expected to become a significant food trend due to its sustainability and high nutritional value. As a rich source of protein, insects like crickets, mealworms, and grasshoppers offer a more eco-friendly alternative to traditional meat. Insects require fewer resources like water and land and produce less greenhouse gas compared to livestock. This trend is driven by growing environmental concerns and the need for alternative protein sources to feed the rising global population. Expect to see insect-based snacks, protein bars, and even flour becoming more common in markets and restaurants.

# data[].attributes.body
Cell cultured meat is one of the latest trends in food processing industry. Animal cells are grown in a controlled environment to generate cell-cultured meat, sometimes referred to as lab-grown or cultivated meat, which eliminates the need to raise or kill animals. The procedure starts with removing the animal's cells, which are then put in a nutrient-rich solution to help them grow and build muscle tissue that resembles real flesh. With this technique, conventional meat production can be replaced with a sustainable method that uses less water and land and has a lower negative impact on the environment, including greenhouse gas emissions. The flavour and texture of cell-cultured meat are identical to those of conventional beef, but it also resolves ethical issues about animal care. Businesses leading the way in the commercialization of this concept are Upside Foods and Eat Just.

# data[].attributes.body
Personalized Nutrition: Technological and scientific developments in nutrition are opening the door to customized nutritional plans that take into account each person's unique genetic makeup, tastes, and health requirements. By analyzing genetic profiles, nutritionists can create tailored diets to improve health and reduce risks for conditions like heart disease and diabetes. Companies are also creating personalized supplements to address individual nutritional needs. These developments hold great promise for improving health outcomes and may significantly change how people approach their diets. As science advances, the potential for customized nutrition to enhance health and prevent disease is becoming increasingly tangible.

# data[].attributes.body
Edible Packaging: Some companies are experimenting with edible packaging made from seaweed, rice paper, or other natural ingredients that can be consumed along with the food. This reduces waste and provides a novel experience for consumers. it offers a unique and innovative way to protect products while minimizing environmental impact. By using materials like seaweed or starch-based films, edible packaging can dissolve or be eaten, aligning with growing consumer demand for sustainable and zero-waste packaging solutions.

# data[].attributes.body
Some of the potential future trends in the food industry that might emerge in my opinion are:

1. Hyper-Personalized Diets: Beyond general personalized nutrition, advances in wearable technology and AI may enable hyper-personalized diets tailored to an individual's real-time health metrics, preferences, and even mood, adjusting meal plans dynamically based on personal data.

2. Food as Medicine: The concept of “food as medicine” is expected to gain momentum, with more focus on using culinary ingredients not just for nutrition but as preventive measures and therapeutic interventions for various health conditions. This could lead to the rise of specialized culinary clinics where food is prescribed.

3. Circular Food Economy: Moving beyond sustainability, the circular food economy aims to create a system where waste is minimized, and by-products are transformed into new products. This could involve rethinking food production, distribution, and consumption patterns to create a closed-loop system.

4. Cultured and Fermented Innovations: With the rising interest in gut health, there will be more experimentation with cultured and fermented foods beyond traditional offerings. Expect to see innovative flavors and health benefits from products made through fermentation processes that include unusual ingredients.

5. Mindful Eating Technologies: With increasing awareness of mental health, technology could evolve to promote mindful eating practices. Apps that encourage conscious eating, guided meal experiences, or augmented reality (AR) experiences that enhance dining could reshape how people approach meals.

# data[].attributes.body
In my opinion Plant-based seafood could be the next trend because people are looking for sustainable and healthier options. Overfishing is harming the oceans, and plant-based seafood offers a way to enjoy fish-like flavors and textures without hurting the environment. Plus, it’s a good option for those who want to avoid animal products or are concerned about mercury and pollutants in real seafood. As these products get tastier and more affordable, we’ll likely see them popping up in restaurants and stores everywhere.

Moreover,fermented food could also be another one because people are looking for healthier options and unique flavors. Fermented foods, like kimchi, miso, and sauerkraut, are packed with probiotics, which are good for gut health. They also have bold, tangy flavors that many people love. As more people discover these benefits, fermented foods will likely show up in more restaurants and grocery stores, making them a common part of everyday meals.

# data[].attributes.body
A current food trend is a plant based sea food. Companies are now in creation of seafood substitutes made from plants. These alternatives aim to replicate the taste and texture of fish and shellfish using ingredients like algae, seaweed and legumes. Plant based seafood appeals to consumers looking to reduce their environmental impact, improve their health and avoid overfishing. The trend is gaining traction in restaurants and grocery stores as the demand for sustainable food option rises.

# data[].attributes.body
Sustainable meat substitute that comes from fungi from waste products are now becoming the new trend in the food industry. This involves growing fungi for instance mycelium on food or agricultural waste to produce a delicious product which is packed with protein from animal’s body. The fungi created products resemble the meat products in their texture of taste and most of the people would prefer using these products. It is environmentally friendly because it helps avoid food wastage, is less demanding on water, and only a small fragment of land as compared to the conventional meat production and has a relatively small carbon footprint. This innovation is becoming popular with the consumers who are nowadays seeking for organic natural food production.

# data[].attributes.body
Kashish Panchal - 301402603(Student ID)

Several new trends are anticipated in the food sector over the next five years:
Sustainability: In order to reduce carbon footprints, there will be a sustained emphasis on sustainable practices, such as using eco-friendly packaging, reducing food waste, and sourcing local ingredients.
Alternative Proteins: As customers look for healthier and more ecologically friendly solutions, there will be an increase in demand for plant-based, lab-grown, and insect-based proteins.

# data[].attributes.body
Many people are reducing their meat consumption and opting for more plant-based foods, benefiting both their health and the environment.

There is a growing awareness of food sources, leading consumers to prefer local, organic, and eco-friendly options.

Instead pf junk food, people are seeking healthier snack alternatives like nuts, dried fruits, and plant-based energy bars that are lower in sugar and fat.

# data[].attributes.body
1] Precision Fermentation for Flavors and Ingredients

Precision fermentation allows the creation of a variety of flavors, proteins, and other ingredients in very specific ways at a molecular level. That technology enables this kind of value addition to make high-quality, sustainable ingredients without their usual farming or extraction.

2] Adaptogenic and Nootropic Foods

The ingredients in food and beverages will include adaptogenic and nootropic ingredients that help the body support stress modulation and cognitive function, respectively. Overall, adaptogenic and nootropic ingredients are a great opportunity to help food companies create beverages, snacks, and supplements for consumers who want mental and physical health benefits.

# data[].attributes.body
Due to the need for sustainability and environmental concerns, edible packaging will become a significant trend in the food business during the next five years. Edible packaging is constructed from natural, biodegradable elements including proteins, starch, and seaweed as an alternative to plastic, enabling it to be eaten with food. This invention attracts eco-aware customers, promotes eco-friendly behaviors, and lessens waste. Food science developments will allow these materials to provide comparable shelf-life and protection advantages to traditional packaging, making edible packaging a practical and sustainable choice for producers and consumers alike.

# data[].attributes.body
A novel approach to food safety and preservation is provided by cold plasma, which is quickly becoming a popular culinary trend. This technology prolongs shelf life and preserves freshness by using room-temperature ionized gas to remove dangerous bacteria, viruses, and fungi from food surfaces without the use of heat or chemicals. Cold plasma is particularly appealing in clean-label food production because, in contrast to conventional techniques, it doesn't change the nutritional value, taste, or texture of food. It has the potential to lower foodborne illnesses and spoilage and support more sustainable food practices worldwide, and its application in fruits, vegetables, meats, and packaging is being investigated.

# data[].attributes.body
The next trends in the industry are likely to center around sustainability, technology integration, and personalized customer experiences. As consumers become more environmentally conscious, businesses will increasingly prioritize sustainable practices, such as reducing waste, using eco-friendly materials, and implementing circular economy principles. Technology will also play a significant role, with advancements in artificial intelligence, machine learning, and automation streamlining operations and enhancing customer interactions. Companies may leverage data analytics to personalize marketing strategies, tailoring products and services to individual preferences and behaviors. Moreover, remote work and hybrid models are expected to continue reshaping workplace dynamics, influencing how companies engage with their employees and customers. Additionally, the rise of e-commerce will push traditional retailers to adopt omnichannel strategies, blending online and in-store experiences to meet evolving consumer demands. Embracing these trends can not only help businesses stay competitive but also contribute positively to society and the environment, ultimately fostering a more sustainable and customer-centric industry landscape.

# data[].attributes.body
Plant-Based Seafood: With the increasing popularity of plant-based diets and worries about overfishing, plant-based seafood alternatives such as fish fillets, shrimp, and crab are expected to gain traction. As innovation enhances flavor and texture, this trend may expand from specialist markets to broad appeal. Functional Foods & Adaptogens: Foods with extra health advantages, such as mushrooms, turmeric, and ashwagandha, are gaining popularity for their ability to relieve stress and increase immunity. These items might be included into regular foods and beverages such as teas, smoothies, and snacks. Fermented Foods: Fermented foods like kimchi, miso, and kefir are already well known for their digestive health advantages. As people become more aware of their beneficial benefits on digestion, we may see more fusion meals using fermented ingredients in mainstream eateries.

# data[].attributes.body
Key Trends in Cellular Agriculture, Personalized Nutrition, and Alternative Proteins Shaping the Future of the Food Industry:

1. Cellular Agriculture and Cultivated Meat:

Cellular agriculture will change the way food is produced, particularly with regard to lab-grown meat. This invention reduces the need for conventional livestock farming, addressing ethical issues and the environment by producing meat from animal cells in a lab. Cultivated meat has the potential to transform the global meat industry by becoming a sustainable and cruelty-free substitute as prices decline and regulations are put in place.

2. Personalized Nutrition and Functional Foods:

A major trend that is being fueled by genetic advancements is personalized nutrition. Functional foods that provide particular health benefits, such as stress relief or gut health, are becoming more and more popular. With products made to improve digestion, boost energy, or support the immune system, this trend gives consumers the power to select foods that suit their individual health needs.

3. Alternative Proteins and Plant-Based Innovation:

Plant-based and fermentation-derived alternative proteins are becoming more and more well-liked as environmentally friendly substitutes. These products, which offer healthier substitutes for conventional meat, are becoming more widely available due to their enhanced flavor and nutritional value. These protein sources are becoming more and more popular among consumers who want to adopt a more sustainable diet and lessen their environmental impact.

# data[].attributes.body
1] Adaptogenic and Nootropic Foods

There is a rise in the popularity of adaptogenic and nootropic ingredients, respectively, which help support the body in the modulation of stress and cognitive function. These ingredients find applications in snacks, beverages, and supplements for mental and physical health positioning.

2] Precision Fermentation for Flavors and Ingredients

Precision fermentation allows for the creation of specific flavors, proteins, and other ingredients at a molecular level. The technology enables production of high-quality ingredients in a truly sustainable manner, being free from dependence on conventional farming or extraction.

3] Climate Resilient Agriculture

More and more farmers and food producers are using practices that make their particular production resilient to increases in climate fluctuation, such as drought-resistant crops, precision agriculture, and agroforestry. These, among others, will help maintain food production levels against extreme weather conditions.

4]Alternative Packaging Materials

Besides the biodegradable plastics, the industry is also moving toward new packaging materials that are made from natural polymers: these include seaweed, mushrooms, and other biological material that could get fully degraded without harmful wastes being left behind.

# data[].attributes.body
lot of people are cutting down on meat and eating more plant-based foods. its good for both health and planet.

people are becoming more aware of where their food comes from and prefer buying local, organic food that are eco-friendly.

instead of junk food , people are looking for healthier snacks like nuts, dried fruit and plant-based energy bars that are lower in sugar and fat.

# data[].attributes.headline
UpCycling of Waste Ingredients - Likhitha Morapakula (301432704)

# data[].attributes.subject
UpCycling of Waste Ingredients - Likhitha Morapakula (301432704)

# data[].attributes.body
The process of upcycling waste materials involves converting leftovers or food scraps into valuable goods, which helps with sustainability and decreases environmental harm. This creative method transforms waste materials into valuable resources, decreasing the need for landfills and cutting down on carbon emissions, all while opening up new possibilities for businesses.

Food companies are transforming items such as fruit peels, coffee grounds, and spent brewery grain into consumable products through a process known as upcycling. Leftover grain, which is high in fiber and protein, can be transformed into high-protein snacks, baked goods, or flour. Likewise, coffee grounds have applications in cosmetics, can serve as natural exfoliants in scrubs, or be utilized for biofuels.

Upcycling extends beyond just food. In the fashion industry, old fabrics or clothing are being transformed into new garments or accessories. Food waste in agriculture can be repurposed into biofertilizers, animal feed, or bioplastics. This circular system decreases waste and also minimizes resource extraction, protecting natural ecosystems.

Upcycling promotes a more sustainable, circular economy by discovering creative methods to repurpose waste. It provides businesses with an opportunity to cut expenses, create new products, and appeal to eco-friendly customers, all while tackling waste management and resource preservation on a global scale.

# data[].attributes.body
Insects are becoming a more sustainable food source than traditional animal proteins due to their high nutritional content and low environmental impact. They supply protein, fiber, and fatty acids while using fewer resources and releasing fewer greenhouse emissions. The United Nations' 2013 support of insects as a sustainable alternative to livestock has piqued public interest in insect-derived products. The move resulted from the necessity to reduce traditional livestock farming's resource usage and carbon footprint. Startups, food technology firms, and agribusinesses are driving the research and commercialization of insect-based protein products, with the market developing at a 29% annual rate since 2015.

# data[].attributes.body
A few key trends that are likely to shape the future of the food industry include:

1. Personalized Nutrition: As consumers become more health-conscious, advances in genomics and AI will enable the creation of foods tailored to individual genetic profiles and health needs. This trend reflects the growing demand for nutrition that aligns with personal health goals, promoting better wellness outcomes.

2. Upcycled Foods: With sustainability taking center stage, upcycling food waste into valuable ingredients will become more prominent. This approach addresses food waste while creating innovative, eco-friendly products, appealing to environmentally conscious consumers.

# data[].attributes.body
One key trend in the food processing and biotechnology industry is the rise of sustainable and clean-label processing methods. Consumers are increasingly demanding minimally processed foods with natural ingredients and no chemical additives. This has driven the adoption of non-thermal processing techniques such as High Pressure Processing (HPP), Pulsed Electric Fields (PEF), and Cold Plasma, which help preserve the freshness and nutritional quality of food while extending shelf life. At the same time, there's growing interest in utilizing sustainable energy sources, such as solar-powered systems and waste heat recovery technologies, to reduce the environmental impact of food manufacturing. This shift toward sustainability and cleaner production practices is expected to grow as both consumers and regulators push for greener, healthier food systems.

# data[].attributes.body
Anjali Anna Joe

301396245

A key trend in the fast food and restaurant industry is the rise of plant-based menu offerings. With growing awareness of health and environmental issues, many consumers are seeking alternatives to traditional meat-based dishes. Fast food chains and restaurants are responding by introducing a variety of plant-based options, including burgers, chicken substitutes, and even dairy-free desserts. These offerings often appeal not only to vegetarians and vegans but also to flexitarians looking to reduce their meat consumption. Brands like McDonald’s and Burger King have successfully launched plant-based items that mirror the taste and texture of their meat counterparts. This trend is expected to expand, with chefs experimenting with innovative ingredients like jackfruit, lentils, and chickpeas to create satisfying meals. As consumer preferences evolve, restaurants that embrace this trend may attract a broader audience and enhance their market appeal.

# data[].attributes.body
The next trends in the food industry are likely to focus heavily on sustainability, health-conscious innovations, and technological advancements. Here are a few trends I anticipate

1. Plant-Based and Alternative Proteins: As consumer demand for healthier and more sustainable food options increases, plant-based and lab-grown alternatives to meat and dairy products will continue to evolve. This trend reflects a growing interest in reducing environmental impact while addressing ethical concerns related to animal agriculture.

2. Personalized Nutrition: The concept of food tailored to individual health needs, powered by advances in biotechnology, genomics, and AI, will gain momentum. Consumers will increasingly look for personalized food products that cater to their unique genetic makeup, allergies, or dietary goals.

3. Sustainable Packaging: With rising awareness of plastic pollution, there will be a stronger push toward sustainable, biodegradable, and even edible packaging options. Innovations in packaging that reduce waste will continue to be a key focus for food manufacturers.

# data[].attributes.body
The confectionery industry is undergoing transformation driven by changing consumer preferences, with a focus on health, sustainability, and innovation. Key trends likely to shape the future of the industry include:

1. Healthier Confectionery Options: Increasing health awareness has led to a demand for products that contain less sugar and more natural ingredients. Manufacturers are incorporating healthier alternatives, such as natural sweeteners, fiber, and added nutrients like probiotics and vitamins, without sacrificing taste. A report by Grand View Research (2023) suggests a rise in low-sugar confectionery products as consumers become more conscious of their health.

2. Sustainable and Ethical Practices: Sustainability has become a priority for many consumers who are looking for environmentally friendly and ethically sourced products. Companies are focusing on reducing their carbon footprint, adopting eco-friendly packaging, and ensuring the ethical sourcing of raw materials, particularly cocoa. Mintel (2022) reported that about 45% of consumers prefer to purchase from brands that practice sustainability.

3. Plant-Based and Vegan Confectionery: The popularity of plant-based diets has prompted confectionery manufacturers to create vegan-friendly alternatives. Products such as dairy-free chocolate and plant-based gummies cater to the needs of vegan, lactose-intolerant, and health-conscious consumers. The plant-based confectionery sector is expanding as more consumers seek ethical and healthier options.

4. Customization and Premiumization: Consumers are increasingly looking for unique, premium confectionery experiences. Companies are responding with offerings that feature personalized flavors, premium ingredients like single-origin cocoa, and limited-edition packaging.

References: Mintel. (2022). Sustainability in Confectionery. Retrieved from https://www.mintel.com/

# data[].attributes.attachment_link.readable_text
Working with the world's leading businesses

Unlock Your Market Potential. Knowledge, expertise and insight that helps you understand where to play and how to win.

Mintel Store

Get smart fast with our exclusive market research reports, delivering the latest data, innovation, trends and strategic recommendations.

Make better decisions, faster

From syndicated to custom solutions - we'll tell you exactly what you need to know.

Get fresh perspectives, new data and groundbreaking analysis into the markets that matter with Mintel Spotlight.

Read more

Careers at Mintel

Welcome to Mintel, where we nurture talent, encourage creativity and celebrate the very best and brightest minds.

# data[].attributes.attachment_link.title
Mintel - A Global Market Intelligence & Research Agency

# data[].attributes.attachment_link.description
As a Market Intelligence agency our knowledge, expertise and insight can inform and guide your marketing strategy. Helping you make better business decisions faster.

# data[].attributes.body
In my opinion, one significant trend that will emerge in the food industry is the development of more sophisticated plant-based innovations. While traditional meat alternatives like burgers and sausages have gained popularity, I believe the next wave will focus on replicating the taste and texture of more complex proteins, such as seafood, gourmet meats, and even dairy products.

For example, as sustainability becomes a critical concern, we might see brands introducing plant-based seafood options that closely mimic the flavors and textures of fish and shellfish. These could be made from ingredients like algae or pea protein, offering a sustainable alternative to overfishing.

Additionally, there could be a rise in high-end plant-based gourmet meats that taste like steak or lamb and have similar cooking qualities. This trend could appeal to food enthusiasts and those looking to reduce meat consumption without sacrificing flavor.

I also think we will see advancements in plant-based dairy products, expanding beyond just milk and cheese to include yogurt, ice cream, and butter made from nuts, seeds, or legumes, with enhanced creaminess and flavor.

# data[].attributes.body
The food industry in the future is likely to continue this trend of innovation in some key areas, based on the search results and current trends. We will further develop alternative proteins: plant-based, cultured meat, and novel sources like insects and algae. We are going to have personalized nutrition powered by AI and data analytics for tailored dietary recommendations and products. Sustainability will be one of the major focuses, and it will have a big emphasis on local sourcing, less food waste, and regenerative agriculture. Technology incorporation into the production and service of food will also surge-high, ranging from using robotics, 3D food printing, to augmented reality in food service. Aside from that, there would likely be more interest in functional foods and beverages with specific health benefits. Interest in the investigation of global flavors and culinary fusion would also likely be promoted. The food industry would probably be developing durable crop types and farming techniques resulting from climate change-related challenges.

# data[].attributes.body
In the next five years, the food industry is likely to see several key trends.

Firstly, sustainability will be a major focus, with consumers demanding more eco-friendly and ethically sourced products, leading to increased offerings of plant-based and locally sourced foods. Secondly, personalized nutrition will gain momentum as advancements in genetic testing and AI enable tailored dietary recommendations based on individual health goals and genetic profiles.

Digitalization will continue to shape the industry, with online ordering and meal kits remaining popular due to their convenience. The health and wellness trend will drive demand for functional foods, such as probiotics, that promote overall well-being. Lastly, globalization will influence food preferences, as consumers seek diverse international flavors and ingredients.

# data[].attributes.body
The future trend that is likely to emerge in the food industry is the application of nanotechnology in improving food safety, quality and sustainability. Nanotechnology can enhance the packaging to include longer shelf-life, and lesser package waste while adding systems to detect the state of food freshness. Its application in food processing for manufacturing tastier and healthier foods can be in enhancing nutrient utilization by improving nutrient presentation, such as the efficiency of vitamins and minerals. Nanotechnology can also be used in improving food safety since it can detect contaminants to very low proportions. The position of nanotechnology in food industry is an interesting point to consider as the industry looks for new answers to questions of nutrition.

# data[].attributes.body
i think, the major trend will be upcycling of waste ingredients in food industry. currently, food industry is among the top industries that generate huge amount of waste. this waste is processed to reduce its impact on the environment because of its biological nature.

this processes builds up the cost of a manufacturing company. however, recently there is a new trend of reusing the waste to create some kind of product which can further sold in the market to make extra money. for instance, potato is considered as one of the most used ingredient in the food manufacturing, as a part of its processing its peel is removed. this peel is either used in boiler feed, cattle feed or composting. all of this processes does not genereate any significant income. however, this peels are edible and if these peels are turn into a snack or fries then it would create a new product in market which will generate income as well as upcycle the waste. furthermore, these peels have nutritional benfits as well. hence i think upcycling the waste will be the new trend in the market.

# data[].attributes.body
Over the period of the past few years, I have noticed a tremendous increase in the consumption of plant-based foods, and I am thrilled about the changes. Being a health and conscious person, I do support the use of plant-based products, as it has its benefits and returns on individuals and the environment.

The benefits associated with plant-based foods are the reasons why I embrace plant-based foods. The World Health Organisation has documented that diets that are made up of fruits, vegetables, whole grains and legumes decrease the rates of chronic diseases of the heart, diabetes and obesity. Introducing more plant products in my diet, it has helped me to be more active and alive. It’s a practical method to feed my body and still get to relish on sumptuous dishes and meals.

The other factor that makes me interested in plant-based foods is sustainableness. Animal agriculture has numerous negative effects on the environment ranging from emission of greenhouse gases, deforestation to water depletion. Since switching to plant-based foods, I still get a sense of actively trying to save our planet by eating foods that are environmentally friendly. It’s not a trend of waking up one day and deciding to go vegan: it is a transition towards a better world.

Also, the issue of variety and innovation in plant-based products is simply impressive. Everything from plant-based meats that have the taste and texture of real meat to dairy products that don’t skimp on taste are possibilities. This accessibility is good for everyone, whether they are fully transitioning to a plant-based diet or trying to include more plant-based meals into their diets.

All in all, I have no objection towards the increase of plant-based food. They are a way to a better health, cleaner planet, and gastronomic innovation. I truly think that with the trend of people adopting this lifestyle, we will witness improvement of diets and therefore a healthier generations for us and for our environment.

# data[].attributes.body
I believe we'll see a continued push towards healthier, more sustainable options, but with a twist. Instead of just plant-based alternatives, we'll see more "hybrid" products that blend plant and animal proteins. This could appeal to flexitarians who want to reduce meat consumption without giving it up entirely. Tech will play a bigger role too. I can imagine more restaurants and grocery stores using AI to personalize meal recommendations based on your health goals or dietary restrictions. It might feel intrusive at first, but people will get used to it if it makes healthy eating easier. With climate change concerns growing, I expect we'll see more emphasis on locally sourced ingredients and "climate-friendly" foods. Carbon footprint labels may become as common as nutrition labels. The "functional foods" trend will likely keep growing. I wouldn't be surprised to see more foods marketed for specific health benefits, like improving sleep or boosting brain function. It'll be interesting to see if the science can keep up with the marketing claims though. Lastly, I think convenience will remain king, but with a focus on healthier options. Maybe we'll see more high-quality, nutritious meal kits or ready-to-eat meals that don't sacrifice flavor or health benefits.

# data[].attributes.body
A trend I think that can emerge within the next 5 years is the increase in the use of 3D-printed foods as an increase in global demand for food due to the increase in population and the decrease in land to produce food. 3D-printed food can also increase creative and innovative ways food can be presented and created that will be appreciated in the culinary industry. 3D-printed food can also provide the ability for foods to be customizable and convenient once it becomes affordable to have an at home 3D food printer.

# data[].attributes.headline
Next trends in food industry ( Leeja Johnson : 301403846)

# data[].attributes.subject
Next trends in food industry ( Leeja Johnson : 301403846)

# data[].attributes.body
The food industry's next emerging trend is the increased use of artificial intelligence and automation in food manufacturing and supply systems. Over the next five years, artificial intelligence will most likely be employed to optimise farming processes (such as precision agriculture), minimise waste, and increase food safety. Automation will improve efficiency from crop harvesting to food processing, packaging, and distribution. This trend will also allow for improved forecasting and management of food demand, ultimately leading to more sustainable food systems.

# data[].attributes.body
In the next five years, we could see a significant rise in lab-grown and plant-based meat alternatives becoming mainstream. These products would focus on sustainability, with packaging made from eco-friendly materials. Lab-grown meat offers a cruelty-free option, while plant-based alternatives appeal to health-conscious consumers. The combination of both types on grocery shelves will cater to diverse dietary needs, providing high-protein, low-environmental-impact food choices. This trend aligns with growing consumer demand for ethical and sustainable food, which helps reduce the carbon footprint associated with traditional meat production.

# data[].attributes.body
The development of 3D printing technology is a significant trend expected in the food business. Food creation is now incredibly customized thanks to this breakthrough, which makes it possible to create complex flavours, textures, and shapes that are suited to personal tastes. By maximizing food production, cutting waste, and adding substitute ingredients like plant-based proteins or lab-grown components, 3D printing can also aid in addressing sustainability issues. As technology advances, it has the potential to transform household cooking as well as industrial kitchens by providing more sustainable, nutrient-dense, and effective food solutions.

# data[].attributes.body
According to me, Single-Cell Protein (SCP) has emerged as an innovative and sustainable solution to meet the increasing global demand for protein while addressing the challenge of food industry waste. The concept of SCP can be traced back to the mid-20th century when scientists began to explore alternative protein sources due to concerns over food security and protein shortages, especially in developing countries. Early efforts focused on microorganisms such as yeast and bacteria, which demonstrated the ability to grow rapidly and produce high protein yields. Companies like ICI and BP took the lead in commercial SCP production during the 1960s and 1970s, using petroleum-derived substrates to grow microorganisms. While this approach yielded results, the high costs and reliance on petroleum, combined with economic concerns, hindered the broader adoption of SCP during that period.

Today, SCP is experiencing renewed interest as a potential solution to some of the most pressing issues in food production. This resurgence is largely driven by technological advancements and a growing focus on sustainability. SCP offers a way to produce protein quickly and efficiently by cultivating microorganisms like algae, fungi, yeast, and bacteria. These organisms can double their biomass in a matter of hours, making SCP production significantly faster than traditional farming methods for livestock or crops. Additionally, SCP has the unique advantage of using low-value substrates such as agro-industrial residues, food waste, and other organic by-products, which would otherwise go to waste. This not only reduces the environmental burden of food production but also aligns SCP with the circular economy, as it converts waste into valuable protein sources.

Various microorganisms are used in SCP production, each with unique properties. Microalgae like Spirulina and Chlorellaare particularly attractive due to their high protein content (ranging from 60% to 70% of dry weight) and additional nutritional benefits such as essential fatty acids and vitamins. Yeasts like Saccharomyces cerevisiae and Candida utilis are also widely used for food applications, offering a balance of protein content (30-50%) and ease of cultivation. Bacteria, though less commonly used for human consumption, are highly effective for producing animal feed due to their high protein yield of up to 80%. The selection of the microorganism depends on various factors, including growth rate, substrate utilization, and desired end-product composition.

Modern SCP production involves key steps, starting with the selection of appropriate microorganisms and preparing suitable growth media, often derived from food industry waste. Fermentation, the core process in SCP production, can be carried out using either submerged or solid-state fermentation. Each method has its benefits depending on the microorganism and the substrate used. Submerged fermentation allows for better control of growth conditions, while solid-state fermentation can be more cost-effective. After fermentation, microbial biomass is harvested and processed to ensure digestibility and safety for consumption.

Despite its advantages, SCP still faces several challenges. Scaling up production from laboratory to industrial levels remains a significant hurdle due to the technical and economic complexities involved. Regulatory approval is another critical issue, particularly for human consumption, as SCP needs to meet stringent food safety standards. Additionally, the variability of waste streams used as substrates can affect the consistency of the final product. There are also concerns about the digestibility of SCP and its nucleic acid content, which need to be addressed to ensure nutritional value and safety.

Looking ahead, the future prospects for SCP are promising. As research continues to refine production processes and improve efficiency, SCP has the potential to play a significant role in meeting global protein demands. Its ability to convert waste into valuable protein while reducing environmental impact makes it an attractive option for sustainable food production. In the long term, SCP could revolutionize the protein industry, providing an alternative to resource-intensive traditional protein sources like meat, dairy, and crops. By integrating SCP into the circular economy and advancing technologies to optimize production, SCP is poised to become a key player in the global food landscape, contributing to food security while promoting environmental sustainability.

Reference- Paula Toshimi Matumoto-Pintro, Bianka Rocha Saraiva. High Value-Added Products from Food Waste. Foods. 2023;12(21):4038-4038. doi:https://doi.org/10.3390/foods12214038

# data[].attributes.body
An important development in the food sector over the next five years will probably be the growing emphasis on plant-based diets and sustainability. Growing environmental consciousness among consumers is driving up demand for plant-based diets, alternative proteins, and sustainable sourcing methods. Furthermore, technology will be more prevalent because to developments like vertical farming, lab-grown meat, and enhanced supply chain transparency. Functional foods that support wellbeing and health-conscious options will both keep becoming more and more popular.

# data[].attributes.body
5years possible next trends for me are: The latest trend in meat alternatives which focuses on whole-cut products, like plant-based or cultured steaks and chicken breasts, replicating meat’s texture and taste through technologies like 3D printing and bioprinting. Hybrid options, combining plant and cultured meat, offer cost-effective solutions. Growing interest in seafood and poultry alternatives, driven by sustainability concerns, aligns with broader trends in international flavors, urbanization, and food technology, making new, convenient, and diverse food options more accessible.

# data[].attributes.headline
The next trends in food industry - Raj Virani 301349131

# data[].attributes.subject
The next trends in food industry - Raj Virani 301349131

# data[].attributes.body
In my opinion new ways to preserve food can be an upcoming trend in the food and beverage industry. In the fast paced world, everybody wants to eat ready to eat (RTE) foods and preserving these is RTE foods is important. There will be new ways to preserve which needs to be found as people are worried about preservatives affecting their health and also the shelf life of food products.