The three key food processing trends from Interpack 2017
At Interpack 2017, the world’s largest process and packaging trade show, we asked the global community of food manufacturers to help us answer the question, what will change about food as we move forward to 2030? We tasked them with writing their solutions on our ‘food wall’, causing a great deal of excitement as visitors jostled to ensure their answer was more prominent than the last. Here, we sum up the top three trends they identified.
1) No sugar, low salt, less fat
Globally, food manufacturers are facing external pressures to investigate how they can improve the nutritional value of their products. Therefore, it is no surprise that when asked ‘ what will change about food as we move forward to 2030?’ comments such as ‘No sugar’ or ‘Less salt’ and ‘Low fat’ appeared. Many of our favourite products such as the KitKat have already adapted their recipes to meet government guidelines.
However, there is only so much you can reduce of an ingredient before hindering the taste of the product. So, what is the next step for manufacturers in this position? Click here to find out how changing the way you process ingredients can have a dramatic difference on your end product’s traffic light system without compromising on taste.
Interpack resuse recyle and consume with empathy
2) Sustainability
Sustainability continues to be on consumer's minds and is likely to become even more prominent as we move towards 2030. Interestingly, many of the comments related to reducing packaging or using more sustainable packaging, a challenge for the whole supply chain.
3) The rise of the robots
Thankfully, visitors to our stand agreed that the adoption of robotics and automation will continue to rise in food manufacturing. Visitors identified the ability of robots to automate both repetitive and more complex tasks in food factories.
On a final note...the death of the smartphone
A challenge for many...will anyone find a solution to eliminating the smartphone from mealtimes?
