Nothing remains as it was: Environmental awareness, health considerations, global crises and new technologies also shaping food culture. From plant-based diets to innovative technologies, 21st-century food trends are transforming our kitchens and eating habits. At Erbacher Food Intelligence, we are particularly interested in the evolution of eating. Which is why we've thoroughly examined the Food Report 2024, authored annually by nutrition scientist and food trend researcher Hanni Rützler, providing intriguing insights into the present and future of food. Another excellent opportunity for us to closely examine the current trends.

In recent years, a noticable revolution has taken place on our plates: as increasing numbers of people are consciously choosing plant-based nutrition. Veganism and vegetarian lifestyles are perceived not only as health-conscious but also as sustainable. Beyond impacting the food industry, the gastronomic scene sees more restaurants embracing the trend. "Plant-Based Cuisine" is in demand like never before and has even reached Michelin-starred establishments. At Erbacher Food Intelligence, we also notice the growing demand for meat alternatives. Plant-based protein textures, derived from sources like soy, potato, wheat or fava beans, offer a sustainable alternative to meat in vegan and vegetarian dishes. Used in burgers, tacos, chili, or Bolognese, these protein textures provide a flavorful and wholesome substitute for animal products. Size and granulation are easily adapted, revolutionizing meatless cuisine. For those looking to reduce or eliminate their meat consumption, textures offer a protein-rich, authentic alternative that tastes great.

One reason for the shift towards plant-based diets in the Western world is the increasing influence of moral considerations when it comes to food choices. Climate change and the adverse effects of factory farming on the environment are gaining prominence and are informing people to grow sustainable and ethically responsible eating habits. Manufacturers and retailers are responding accordingly. Those at odds with the trend often find themselves confronted with uncomfortable questions; social media enables consumers to engage directly with producers and highlight potential moral deficiencies. Extensive information on the impacts of food production has led people to question what they eat and where it comes from. Factors such as ethics, cultivation, working conditions and transportation now play a crucial role in food choices. The "Planetary Health Diet" aims not only to promote individual health but also the health of the planet.

The Food Report 2024 speaks of a "Renaissance of Cooking." Those who care about what they eat may prefer to wield the cooking spoon themselves rather than resorting to convenience foods. The changing work landscape is also influencing how we eat. More companies are focusing on providing high-quality and healthy meals for their employees. Whilst those working from home are exploring "Meal Prep", preparing meals in advance and opting for healthy, quick dishes that can be easily prepared during lunch breaks at home.

In the world of food production and preparation, new technologies are playing an increasingly significant role. From artificial intelligence to 3D printing and automated kitchen appliances, innovative technologies are revolutionizing how we produce, cook and enjoy food. In agriculture, new technologies contribute to more climate-friendly and efficient food production and processing.

At Erbacher Food Intelligence, we leverage new technologies as well. For the production of extrudates, for example, we use a twin-screw extruder – a highly advanced device that allows for individual shaping. The extrusion process has virtually no limits in terms of application and enables the combination of various product properties. Whether it's gluten-free fava bean texturates with regional raw materials or other innovative products, the extrusion process makes it possible. This allows us to tailor products to the preferences of our clients.

While organic products continue to gain popularity, the trend towards regional foods persists. Consumers appreciate not only the ecological benefits but also the support of local farmers and producers. The transformation in nutrition comes alongside an increased awareness of the origins of our food. According to studies from previous years, consumers often prefer regional products. According to the Food Report 2024, this will continue to be a highly relevant topic in the future.

The growing world population and climate change present challenges related to food security. Circular Food, an approach based on circular economy principles, is gaining importance. The goal is to minimize food waste and use resources more efficiently to meet rising demands. Whether it's crisps made from potato peels or oil extracted from grape seeds, Circular Food focuses on the entire lifecycle of products. In gastronomy concepts like "Leaf-to-Root" or "Nose-to-Tail" cooking which make use of products as a whole are gaining popularity. At Erbacher Food Intelligence, we have collaborated with clients on Circular Food concepts, repurposing by-products from various processes into new raw materials. Instead of using residues as animal feed or disposing of them in biogas plants, these by-products are transformed into valuable, processable forms, creating versatile products such as snacks, cereals and meat alternatives.

Healthy, small meals for in-between are still in high demand. Rather than eating a few heavy meals, multiple snacks are eaten throughout the day. Chocolate or peanut flips are less central to this food trend. Instead wraps, sandwiches, salads, tapas and bowls take center stage. Healthy bars are also popular snacks. This is evident in the increasing demand from our clients. We are always happy to assist with the brainstorming, development and production of snacks that align with current food trends. For example, we offer Bio Amaranth Crispies or gluten-free milk protein balls with high protein content for your cereal bar.

A glimpse into the Food Report 2024 and beyond that culinary culture is in the midst of an exciting transformation. We look forward to continuing to shape the future of nutrition. Are you on board too?