Which Ingredients Are Shaping Food Trends – and Where to Showcase Them

According to industry analytics, the transformation of consumer habits is directly influencing R&D in the food sector: sustained interest in protein, the growing popularity of dietary fibres, and the spread of GLP-1 class drugs for weight management are actively shaping the development of new product lines within the functional foods category.

Protein expands beyond sports nutrition

The first sustained trend is the rise in demand for protein as a versatile functional ingredient. While previously a niche product for sports nutrition, protein is now becoming part of mainstream categories.
This translates into an expansion of sales markets for producers of proteins, amino acids and protein complexes – spanning dairy products, snacks, beverages and ready-to-eat solutions. For businesses, this represents an opportunity for scaling and entry into new, higher-value-added segments.

Dietary fibres are creating a new product category

The second trend is the accelerated growth in interest towards dietary fibres. According to expert estimates, fibre may follow a trajectory similar to that of protein and become a core component of product development.
The rising popularity of the "fibermaxxing" concept, combined with growing health awareness, is driving demand for ingredients that affect digestion and metabolism. For ingredient manufacturers, this signals the need to expand their portfolios: prebiotics, plant-based fibres and functional blends are becoming key components in new product formulations.

GLP-1 is changing the approach to recipe development

The third factor is the impact of GLP-1 class drugs, which are altering consumer eating behaviour. Reduced appetite and a shift towards smaller portion sizes are generating demand for products with a higher nutritional density.

This is driving growth in the functional ingredients segment, where not only caloric content but also the density of beneficial nutrients matters. As a result, food manufacturers are seeking new formulations – which in turn strengthens the role of ingredient suppliers as key industry partners.

The market demands fast solutions and new suppliers

An additional factor is the changing consumption model: according to research data, approximately 60% of buyers now study product composition before making a purchase.

This intensifies competition at the ingredient level and requires manufacturers to demonstrate transparency, innovation and speed to market. In these conditions, the advantage goes to companies that are capable not only of producing ingredients but also of offering ready-made technological solutions for the food industry.

In a context where the market is shifting towards functional and speciality ingredients, participation in the industry exhibition Global Ingredients Show becomes a development tool rather than a purely image-building activity.
Global Ingredients Show brings together producers, technologists and developers from the ingredients industry, providing direct access to customers in the food, beverage and nutraceutical segments.

For companies, this offers:

• access to manufacturers who are actively updating their formulations;
• the opportunity to present new ingredients in the context of global trends;
• the formation of partnerships in an environment of growing demand for functional solutions.

Booking a stand is an opportunity to secure a place in the product development chain for the next generation of products – where ingredients are becoming the key factor in competitiveness.