Innovation and pleasure in the food industry: a cross-perspective
The food industry is undergoing profound transformations, where innovation and pleasure must align with increasingly demanding consumer expectations. Three experts from different backgrounds share their perspectives on these crucial issues.
Agathe Lejeune, Editor-in-Chief of LINÉAIRES, emphasises the need for food that is both tasty and healthy. According to her, “less sugar, less fat, and fewer additives” are the new imperatives to meet consumer expectations while preserving taste pleasure. Companies are thus encouraged to innovate in creating lighter products without compromising flavor, a significant challenge in a market seeking transparency.
On the other hand, Stéphane Brunerie, creator of the “StripFood” media and founder of the food innovation consultancy “Cook Innov,” highlights that innovation should also give meaning to food. After a period of rampant innovation, he advocates for a return to basics, where each new food creation must have a real impact on health and the environment. For him, pleasure should also extend to the positive impact that food can have on the planet.
Finally, Emily Mayer, Business Insights Director at CIRCANA, points out that 2024 is poised to be a pivotal year for the food industry. According to her, this year will be key for food innovation, as companies will need to cater to increasingly demanding and informed consumers. The challenge will be to combine technological innovation with satisfying consumers’ sensory needs while integrating ethical and sustainable values into the process.
Thus, the future of food seems to hinge on a delicate balance between pleasure, innovation, health, and sustainability—a thrilling challenge for the industry’s players.
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credit image: Odiseo Castrejon – Unsplash
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