On the occasion of Food Ingredients Europe 2019, Sophie de Reynal, Marketing Director of Nutrimarketing, will preview the trends that will drive the show. Vegetable and natural will be in the spotlight. Interview by Process Alimentaire.

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3 questions to Sophie de Reynal, Marketing Director of Nutrimarketing

What will be the main trends of the IEF this year?

SdR: In 2019, the show will continue to focus on the clean label and plants. These two trends are there to last for a few more years. The issue of the clean label is changing: it is no longer enough to remove controversial ingredients or additives. We have to show our white paws on many subjects: the slightest transformation, organic, origin, CSR policy, animal welfare... So to speak, we have to be irreproachable! As far as plants are concerned, it makes it possible to target flexitarians through meat or dairy analogues. This population believes it is making a better choice for its own health and the health of the planet.

What ingredients will be popular?

SdR: Vegetable proteins and legumes are still on the rise. They are interesting for formulating meat substitutes, but could be replaced by the fruit of the jackfruit, which we also saw a lot at the Anuga show in October. This raw material has a texture close to meat, which makes it possible to do without additives. Cannabidiol (CBD) and hemp will continue to be talked about. For the time being, CBD's success is mainly driven by the United States, but it will also take a market share in Europe if it is allowed. In the meantime, it is mainly hemp seeds that are in fashion here. I also note numerous launches or promotion of clean label solutions, particularly vinegar-based solutions, to combat Listeria and other pathogens.

What about sugar reduction?

SdR: We keep hearing a lot about it! Almost three out of five consumers say they are influenced by the impact a product can have on their health and well-being. The problem of sugar reduction is very acute in the beverage sector, where consumers are shifting from soda and juice to flavoured waters that appear healthier. So far, no one has found the miracle solution! However, the latest advances in natural extracts, fibres or various substitutes open the way to less caloric reformulations.

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Source: Process Alimentaire, “FIE 2019: le végétal et le naturel, tendances clefs du salon »