Food ingredient trends are moving at a rapid Pierce, but what are the top ones to watch? I'm through Navigator editor Nicholas Robinson and I'm the FBI in Frankfurt with the rest of editorial team to find out what we should be looking at. Health and indulgence have aligned more clearly than ever at the show this year. Although not a new trend, it's kicked up. And not just big ingredients. Players develop more ways to fortify products with the likes of protein and fibre. In fact, plant based protein as a functional ingredient is a common theme across many of the Stanza file this year. But also there's a new wave of natural sugar reduction with clean label ingredients making a noise and helping manufacturers deliver healthier products. Though still indulgent, that's enough for me. Let's hear what Food Navigator editor Donna Eastleigh has to say next. Thanks Nick. Discovering new trends in the world of food and beverage is always exciting, but this one, my top pick from the show, was a bit of a surprise. Why? Because it revisits previous powerhouse and that is weight loss. You might remember the immortal words of supermodel Kate Moss as she told the world that nothing tastes as good as skinny feels. But that all changed in the mid twenty 10s with the rise of the body positive movement. Seemingly overnight, the focus shifted from all things weight loss to embrace and bodies and of all shapes and sizes, with books like More than a Body and Body Positive Power encouraging consumers, women in particular, to love the skin they're in. But the pendulum is swinging. The other way with the stratospheric rise of GLP 1 medications and food and beverages to compliment them. Though very new to the market, food and beverage is embracing GLP one medications like Ozempic, leading to a major trend and very noticeable shift in attitudes towards weight. Is this a trend that's here to stay or will it disappear as it did before? We'll have to wait and see. Now I'm going to hand over to Augustus Fanbridge Sutton, the senior reporter for Food Navigator. Thank you, Donna. Unrelated to the health trends, we've seen this year as a technology trend, biotechnology. As consumers become more and more interested in health and functional ingredients, we're starting to see more and more companies developing ingredients using techniques like precision and biomass fermentation. Techniques like this can be very specific, targeting the functionalities that consumers want. Biotechnology can develop ingredients that not only provide food with taste, texture, and mouthfeel, but fulfill specific nutritional needs of consumers and even extend shelf life. While biotech isn't the new trend, we've really seen an uptake this year as more and more companies use the techniques. Meet consumer demand for functional ingredients, and that's food Navigators 3 trends from FIA. Thanks for watching.
