Future Food Trends: These Innovations Were Showcased at INTERNORGA 2025

Trends in the hospitality industry come and go, but some innovations have the potential to sustainably change the sector. INTERNORGA 2025, as a trade fair for the hospitality and hotel industries, presents the most exciting developments from the world of food and gastronomy every year. Between March 13 and 18, visitors in Hamburg can explore the stands of around 1,300 exhibitors to discover where the journey in terms of taste, ingredients, and nutrition is heading this year.

From sustainable concepts to new taste experiences: Here are the 5 key trends of the fair.

1. Rethinking Plant-Based Variety

Plant-based nutrition remains a key topic, but in 2025, it goes far beyond classic meat alternatives. Particularly popular are new plant-based proteins such as pea or lupin protein, which aim to make meat substitutes even more authentic. Vegan seafood made from algae or mushrooms is also in high demand. Another highlight: hybrid products that combine meat with plant-based ingredients, preserving the taste of meat while being more sustainable.

2. Creative snacking: classics reinterpreted

The snack market continues to boom – but not all snacks are created equal. At INTERNORGA, clever concepts tailored to consumer needs take center stage. Particularly in demand are protein-rich mini-meals or healthy to-go options with low sugar. Examples include sandwiches enhanced with innovative ingredients such as fermented vegetables or exotic spices, as well as triangular fries with surprising ingredients and unique seasoning combinations. Modern reinterpretations are giving classics a revival, proving that even familiar dishes can become exciting again through innovation.

3. Sustainability as an Industry Standard

Sustainability is no longer a bonus but a necessity. Beyond regional ingredients and eco-friendly packaging, 2025 will focus more on food waste reduction. Companies are increasingly turning to upcycled products – such as bread repurposed into beer or vegetable scraps transformed into new snacks. The circular economy is also gaining momentum: zero-waste kitchens and resource-efficient production processes are in the spotlight.

4. Exciting flavors & traditional craftsmanship

Flavors in 2025 are getting bolder. Fermented foods remain a staple, particularly Asian-inspired varieties such as kimchi or miso. Exotic spices from Africa and the Middle East are also making their way into European cuisine – for example, Ethiopian Berbere or Mediterranean Sumac. At the same time, expectations for authentic taste experiences are rising, leading many kitchens to rely on traditionally crafted ingredients. These trends are recognized not only at INTERNORGA but also in the Unilever Future Menus 2025.

5. Digitization and Smart Processes

The food industry is becoming more digital – from intelligent ordering systems to automated kitchen processes. AI-powered systems that optimize orders or personalize menus are particularly en vogue. Smart kitchen appliances that monitor cooking processes and save energy are also gaining importance. INTERNORGA highlights that efficiency and technology are integral to the industry's future.

The Future of Gastronomy is Diverse

INTERNORGA 2025 provides exciting insights into the future development of the hospitality industry. Sustainability, creative snack ideas, international fusions, and high-quality ingredients are shaping the trends.

One thing is clear: The food world will become more colorful, experimental, and sustainable – to the delight of both restaurateurs and consumers alike.

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