Welcome to this week's edition of our food innovation newsletter!
I’m excited to share key insights from the recent Food Matters Live event - the first of its kind in Ireland! Over two days, I moderated eight trend-focused panels, each packed with thought-provoking discussions and fresh perspectives on the megatrends shaping the food and drink industry. From the innovative Tastes of Better concept rooms by AAK, IFF, and Kerry, which showcased cutting-edge ingredient solutions, to deep dives into NPD, consumer behaviour, and future flavours, the event offered a powerful glimpse into what’s driving change. I've picked five of the insights that I think all food businesses need to be aware of and really consider looking at seriously within their business. I hope they will inspire your next steps in food innovation! If you were at Food Matters Live, I'd love to hear your take-outs.
As always, enjoy the read and have a super weekend,
Annie x
Click here to discover highlights from the event!
AGING POPULATION & TARGETED NUTRITION
By 2031, nearly 20% of Ireland’s population and around 30% of Europe’s population will be over 65, highlighting a growing need for products tailored to older adults’ health and wellness, such as bone density, cognitive function, and digestive health for older adults. One of the great examples shared was Penny Italia, who has recently launched Foreveryou, a new own-brand range designed for consumers aged 50-70. This innovative line offers nutrient-dense, easy-to-consume options that support the unique dietary needs of this age group. As Europe’s population ages, we can expect to see more brands leading with targeted solutions in this space.
SUSTAINABLE & ETHICAL INGREDIENTS
Consumers are increasingly focused on sustainability and ethical sourcing, prompting brands to prioritise ingredients with a lower environmental impact. NPD teams and innovators are incorporating more plant-based ingredients, working down the supply chain with suppliers on regenerative agriculture practices, and transparent sourcing. Oatly, was used as a benchmark example, as it has become a leader in this space by not only creating oat-based dairy alternatives but also pioneering transparency in environmental labelling, displaying the carbon footprint per package. This empowers consumers to make informed choices while aligning with their values. At Food Matters Live, innovations in the Tastes of Better program underscored the importance of sustainable ingredients, such as plant-based proteins and clean-label alternatives, in new product development (NPD), demonstrating how ingredient choices can address both consumer demand and environmental impact.
USING AI - PERSONALISED NUTRITION & FUNCTIONAL FOODS
Personalised nutrition is gaining traction, as brands leverage data, AI, and digital tools to meet the unique health and wellness needs of individuals. Functional foods targeting specific benefits—such as immunity, mental clarity, or energy—are increasingly popular among consumers. A great Irish example of this trend is Fiid, which was referenced a couple of times in the talks, a brand offering ready-to-eat plant-based meals that cater to specific health and dietary needs. Their nutrient-dense meals, rich in fiber, protein, and essential vitamins, are designed to support energy, digestive health, and overall wellness, providing consumers with convenient, personalised nutrition options. At Food Matters Live, experts discussed how brands like Fiid are tapping into the growing demand for functional foods that address individual lifestyle goals, highlighting how data-driven product development is shaping the future of food innovation.
THE RISE OF ULTRA PROCESSED FOODS DEBATE!
Ultra-processed foods (UPFs) continue to be a hot topic, with increasing consumer awareness of the health risks associated with these products, particularly in terms of added sugars, artificial ingredients, and excessive processing. It was apparent during the panel that the food industry still don't understand the NOVA categorisation, never mind consumers! All the same, many brands are under pressure to reformulate products and seek cleaner, less processed alternatives. One example of this shift is Kerry Group’s ProDiem™ Protein, a clean-label, plant-based protein that offers a high-quality, minimally processed alternative to traditional protein sources. This ingredient allows manufacturers to create protein-enriched products with fewer additives and less processing, responding to the growing consumer demand for more natural and transparent food options. At Food Matters Live, experts discussed how innovations like ProDiem™ are helping brands reduce their reliance on UPFs, promoting healthier, more sustainable food choices without compromising on nutrition or taste.
FLAVOURS OF THE FUTURE: GLOBAL & FUNCTIONAL FLAVOURS
Future flavour trends are leaning towards bold, globally inspired tastes as well as functional flavours with health benefits. The culinary chefs shared their excitement about Philipino & Thai cuisine as well as the popularity & noticeable demand for Korean and Japanese. We also talked about how consumers are increasingly seeking indulgent products that also offer nutritional value. Mark Anderson from Gather & Gather shared how this is core to their menu development and offerings. Juspy founder Leoni Lynch talked about her collagen protein chocolate drinks and how it combines functional, health-boosting ingredients with indulgent flavours, a product that supports skin health, joint mobility, and overall wellness—without compromising on indulgence. This innovative drink taps into the growing demand for products that provide both pleasure and functionality, catering to consumers looking for a healthier way to indulge.
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