Three shifts stirring up the future of food
Food trends are growing up. Less about quick wins and loud claims, more about balance, trust and experiences that actually make sense in everyday life. Mintel’s latest insights capture this shift in three clear movements.
- “Maxxing” out, diversity in
The focus is moving away from chasing single nutrients towards more varied, inclusive diets. Fibre, protein and functional ingredients still matter, but they now need to work together in products that feel balanced, enjoyable and easy to live with. - Retro rejuvenation
Familiar formats and traditional approaches are back in favour, offering a sense of reliability and reassurance. Long-life products, heritage ingredients and proven processing methods are being reinterpreted to meet modern expectations without losing their trusted roots. - Intentionally sensory
Sensory design is becoming more thoughtful, with texture, aroma and appearance used to support enjoyment, accessibility and wellbeing. The goal is no longer to surprise for the sake of it, but to create experiences that feel purposeful and intuitive.
From insight to application
Making these changes work in practice requires more than trend awareness. Translating consumer needs into fibre-enriched beverages, high-protein and high-fibre cereals or nutrient-dense snacks depends on formulation expertise and tested ingredient performance. With application lab support and performance studies on state-of-the-art ingredients, OQEMA helps identify the right components for each application, assess behaviour under real processing conditions and fine-tune sensory and functional outcomes. This application-driven approach turns broad market signals into reliable, scalable formulations that perform where it matters most.
