【DE】The INTERNORGA FoodZoom 2023 shows trends for the out-of-home market

The out-of-home market is moving more than ever. What guests want and what will be on the menu is shown in the fourth edition of the INTERNORGA FoodZoom 2023, which was presented today in Hamburg. The trend analysis prepared by the leading trade fair for the out-of-home market and the renowned food trend researcher Karin Tischer sheds light on current and future trends for gastronomy, hotels, bakeries and pastry shops. Visitors to INTERNORGA can from the 10th to the 14th March 2023 also experience the FoodZoom highlights in the visitor magnet Pinkcube as part of short lectures.

 

The INTERNORGA FoodZoom 2023 shows trends for the out-of-home market

“Like no other industry, the out-of-home market is fast-paced and is characterized by creative actors who inspire with exciting technologies, promising concepts or surprising food novelties. In order to keep track of the latest developments, a reliable guidance is needed, which the INTERNORGA FoodZoom 2023 gives to all market participants. As a long-standing industry partner, INTERNORGA sees itself as a driving force and trend forge in 2023. Therefore, we are pleased that the FoodZoom provides a foretaste of what moves the hospitality sector and what visitors can expect at INTERNORGA,” explains Bernd Aufderheide, Chairman of the Management Board of Hamburg Messe and Congress. The international food trend researcher and owner of the research and development institute food & more in Kaarst, Karin Tischer, analyzed current trends in the global out-of-home market on behalf of INTERNORGA. The published report addresses four thematic areas that will move the gastronomy, hotel industry, bakeries and pastry shops now and in the future.

 

Trend 1: News from the Digiversum

Despite increasing digitization in recent years, the INTERNORGA FoodZoom shows that the full potential is far from exhausted. Especially in the field of artificial intelligence (AI), there are innovative developments, for example in the field of food waste, sustainability, supply chains and robotics. Apps based on AI make it easier for restaurateurs to organize and manage the business and also relieve staff shortages. Robotics in particular is increasingly being used in front of and behind the scenes. Digitalization still offers great opportunities to survive in a dynamic market.

 

Trend 2: Health with pleasure – the silent revolution of taste

Enjoyment is a must – this is especially true for a health-conscious diet. Whether purely plant-based, vegetarian or flexible, the taste is the focus. Further developments in vegan convenience products, food and drinks inspire more and more people. Veganism has not yet reached its peak. ‘Animal-free’ will be more and more self-evident,” Karin Tischer is convinced. The INTERNORGA FoodZoom sheds light on healthy eating from different perspectives. Guests are increasingly expecting vegan alternatives on the menus and have also discovered the desire for plant-based fast food such as vegan curry sausage or hot dog. Restaurateurs have taken this wish into account in recent years and revised their menus with a focus on plantarism. Varied and creative vegan and vegetarian dishes are often on an equal footing with fish and meat on the menus. More and more companies are developing products that take into account the increased need for plant-based nutrition. Be it vegan fish, eggs, dairy products, bacon or minced meat – an animal-free alternative is now available for every need. News is also available in the field of fermentation: Fermented grains provide more taste and consistency in bread & Co. Fermented mushrooms are processed into vegan chicken alternatives, for example.

 

Trend 3: Sustainability – DNA & Image Factor

The focus on resource-saving action affects the entire value chain – from raw material extraction to production, packaging, logistics to disposal. According to the INTERNORGA FoodZoom, there is room for improvement in the field of the circular economy. Food waste is not only a factor for society that experts have been dealing with for a long time. Offers that control against it are increasingly found in conurbations, while these are only occasionally available in rural areas. Sustainable, regional and fair concepts remain on the road to success. Especially the seal “from the region” is gaining in importance and “organic” is increasingly outranking. Regionality is the biggest driver, especially for gastronomy. Although still isolated, indoor farming is on the rise: microgreens, herbs and salads are grown directly in the restaurant.

 

Trend 4: Trend ticker – Food & Beverage

Breakfast, snacking, street food – these are still mega trends at food. The focus is on the change artist Ei. Whether Shakshuka, Turkish Eggs or simply grated on the bread – eggs offer variety for breakfast and snacking. Bread, which can be lavishly filled and staged, is also varied. There are no limits to creativity: Fresh fruits and salad, cream cheese, a varied topping – for example from camembert, roast beef or falafel – syrup or oils and a refined finish of microgreens, seeds or nuts replace the “classic” stulle. The topic of snacking and street food is also creative: In addition to special burger and taco creation With the most popular hot drink of the Germans, coffee, new creations attract attention and enliven the business. The range extends from superfood lattes to coffeetails (cocktails with coffee or espresso) to shots such as Bumble Coffee (espresso and orange juice) or Dalgona Coffee (foamed instant coffee powder plus sugar, hot water and milk). Extraordinary creations can also be found in tea: Cheese Tea (tea with frothed cream cheese) is becoming increasingly establishing itself in Europe from Asia.

 

The complete results of the INTERNORGA FoodZoom 2022 are available here.

 

Pink Cube – experience all F&B trends at INTERNORGA

The trend incubator at the fair: Visitors to INTERNORGA can register from the 10th to the 14th March 2023 in the trendy Pink Cube about all news in the field of food & beverage. Trend researcher Karin Tischer presents insights from the industry several times a day in 30-minute short lectures, free of charge and without prior registration. This year it will be about the following topics:

 

International trend booster

News & Impulse – food & beverage

Sustainability: Are you fit for the market?

The changing world

“Let’s go digital” – from AI to e-food

Merged! Taste & Health

 

Further information about the Pink Cube and the program can be found online at:

Specials – Pink Cube

 

 

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