The Institute of Food Technologists (IFT) FIRST Expo is always a treasure trove of innovation, and this year was no exception. When we weren’t busy dishing out deliciousness at our own booth, the PURIS team was walking the floor to identify the hottest trends shaping the future of food.
Here's our take on the top five trends we spotted.
1. Sweet without the Sting: The Rise of Next-Gen Sweeteners
Consumers are ditching the sugar, but they're not willing to sacrifice sweetness. This year, IFT FIRST showcased a wave of innovative, next-generation sweeteners. We saw a focus on:
- Allulose and monk fruit: These natural sweeteners are gaining traction for their blood-sugar-friendly properties.
- Next-gen stevia: Stevia is getting a makeover! New formulations are masking the bitterness that plagued earlier versions.
- Precision fermentation sweeteners: This cutting-edge technology uses microbes to create sweeteners that mimic the taste and functionality of sugar without the calories.
2. Indulgence Gets a Health Halo: "Better-For-You" TREATS
The future is all about "better-for-you" treats — but who says healthy can't be delicious? IFT FIRST was brimming with "better-for-you" treats that cater to our cravings without compromising on nutrition. Here are some highlights.
- High-protein baked goods: Think brownies and cookies with a protein boost! Perfect for post-workout snacking or an indulgent treat with benefits.
PURIS joined the trend by showing up with a brand-new chocolate donut that boasts 10 grams of plant-based protein per serving! This delicious treat is also gluten-free and low in sugar, perfect for satisfying your sweet tooth without sacrificing your health goals.
- Prebiotic soft drinks: Consumers continue to seek out ways to improve their gut microbiome while enjoying the flavors they know and love. Say goodbye to sugary sodas and hello to gut-friendly prebiotic fizzy beverages.
- Clean energy: Energy drinks are getting a makeover, with natural ingredients and a focus on sustained energy over an artificial jolt. Stimulants like guayusa and ginseng are gaining traction in beverages and even snacks!
3. Spotlight on Sustainability: Food for the Future
The conversation around food extends beyond taste and functionality. Consumers are increasingly demanding sustainable practices throughout the food system. At IFT FIRST, we saw a growing focus on several key areas.
- Upcycling has entered the chat: Reducing food waste is a major concern for the future of food. At IFT FIRST, we were excited to see a growing focus on upcycled ingredients. These innovative ingredients, like PURIS Pea Starch, are created by giving new life to food byproducts that would otherwise be discarded.
- Plant-based powerhouse: Plant-based foods are no longer a niche — they're a driving force in sustainable food production. Vegan and vegetarian options are plentiful, and they’re well on their way to rivaling animal-based proteins in taste and nutrition. Simple swaps like using PURIS Pea Protein in place of whey protein in baked goods can result in a significant environmental impact.
- Packaging gets an upgrade: Sustainable packaging is no longer a "nice-to-have" — it's a necessity. From compostable packaging to refill-and-reuse systems, we’re seeing large improvements in the minimization of single-use plastics.
4. Functionality Meets Flavor: Beverages that Do More
The line between beverages and supplements continues to blur, with drinks that offer functional benefits alongside delicious taste. We saw a surge in:
- Teas with a twist: Move over, plain black tea! This year's trends focused on herbal and floral tea blends with specific health benefits like stress relief or improved digestion.
- Functional waters: Water is getting a functional upgrade with added vitamins, minerals, and other health-boosting ingredients.
- Plant-based milks: Plant-based milk alternatives are a booming category, and PURIS showcased an innovative pea milk made with our P2.0 Pea Protein. This delicious and nutritious milk contains as much protein per serving as a glass of milk, making it perfect for those seeking a dairy-free option.
5. A World on Your Plate: Vibrant Colors and Global Flavors
This year, IFT FIRST took us on a global taste adventure. We saw a focus on:
- Elderberry: This colorful, ancient superfruit with immune-boosting properties is emerging as a trendy flavor.
- Aronia Berry: Move over, acai! This antioxidant-rich berry with a slightly tart flavor is gaining popularity.
- Yuzu: This citrus fruit from Japan, known for its unique aroma and flavor profile, is finding its way into a variety of products.
What TrendS Are You Taking Advantage of?
Trends are trends for a reason — they show that there is market interest and demand for different types of products. And these are only a few of the exciting trends we saw at IFT FIRST. The future of food is looking bright, with a focus on sustainability, functionality, and deliciousness. We can’t wait to see what next year’s IFT brings!
In the meantime, we'll be here, ready to help food and beverage makers adjust their formulations and create new products that hit the market running.
