Trend Researcher Karin Tischer travels around the world to track down food innovations where they arise. At her research and development institute, in Kaarst/ Germany, she and her team develop system-compatible concepts, innovations, and recipes. In an exclusive interview for Frozen Food Europe, signed by Dieter Mailander, of mailander marketing, Karin Tischer talks about several strongly recognizable food developments, and how the food retail trade is becoming increasingly gastronomic.
If you look at the different regional cuisines of Europe, are there common features, like for instance, the Scandinavian one and the Greek cuisine?
The regional kitchens of Europe have a lot in common and there are certain products which are equally accepted and valued in all European countries. However, on the other hand, we see more differences than similarities, which turns every single European kitchen particularly interesting and unique. For example, chicken nuggets are popular everywhere, but they are implemented dissimilarly, depending on the country, the different meat qualities and processing, breading/coating, seasonings, and the differences in the taste of cooking fat for preparation.
There are also clear regional variances in food and ingredients within individual countries. For example, a north/south and west/east gradient draws character to the sensory preferences.
Is Europe a patchwork, culinarily speaking?
Yes, somehow. There are similarities in Europe, but above all an incredible culinary variety. Each country has its unique, interesting, multifaceted expression and provides exciting impulses. There are differences in the sensory preference of the countries and that makes it exciting, for example, people eat much more salty in the north than in the south, but in the Mediterranean countries much sweeter than in the north and in Germany.
Which food developments could clearly identifiable in the next two years?
A variety of trend developments play a role. Especially now due to the corona pandemic, 4 movements are strongly recognizable. The first one is the megatrend “health” with a higher need for healthy, fresh and health-promoting products. Food has become lifestyle and religion. In addition to the vegetarian diet, vegan has a particularly strong appeal, despite the small target group (currently 1.6% in Germany). They are both symbolic of the great new development for the majority of the population, the trend towards a more plant-based diet, the so-called “Plantarismus”.
Sustainability and Back2nature, the consumers’ de-sire to get a bit closer to nature is shown by the stronger focus on local and regional products and suppli-ers as well as vertical farming. On the other hand, there is a greater need for comfort food in this uncer-tain and special time; these are anchor points that give back a bit of normality.
In addition, topics like Food 4.0 – the big change due to stronger industrialization or digitalization and snacking instead of big meals – especially exciting, international street food – play a big role. Pleasure & Quality are in a constant field of tension with each other.
Which food trends do you see coming up on a medium-term?
The food retail trade is becoming increasingly gastronomic; there is still a great need for development and potential. Above all the trade needs suitable convenience and frozen solutions, in order to serve the field. Digitalization will also continue and snacking will be even stronger, especially healthy snacks, as well as more alternative drinks, beyond smoothies in hot & cold versions. It should become more casual and convenient for the consumer. In this context, the development and optimization of plant based alterna-tives will continue to pick up speed.
You can read this exclusive interview in full, in the upcoming May-June issue of Frozen Food Europe print magazine.