Trend scouting from Biofach 2023's image' News
Trend scouting from Biofach 2023

Recurring at Biofach is the special area for product news and trends that are created. IN Novelty Stand the organizer has selected foods that are considered to have special news value. We found the following products and trends particularly interesting in the Novelty Stand. Not automatically because the product is revolutionary in itself, but just as much because the product was chosen as particularly interesting.

Legumes in a new format
Lens and pea screws. In Sweden, these have existed for several years. Nevertheless, they were selected as a novelty at the fair. In Sweden, there should already be some consumer insights for these products as they have existed for a while as conventional products. Maybe something that can be used for Swedish eco-export of similar products?

More natural sweets
In the candy department, products that communicated naturalness and "free from" dominated. Like these chocolate bars that are free from palm oil and animals, have a low salt content and are rich in plant fibres. Overall, much of the candy that was displayed was also packaged in stripped-down packaging and the likeh with natural colors.

Folk beer – a novelty for some
Alcohol-reduced beer. What then is this if not an ordinary folk beer? The product qualified as new as its 3,4% alcohol content was considered unusual. Retained flavor and body that was always promised from a strong beer. Considering Sweden's traditions, know-how and consumption of folk beer, there should be storytelling potential for Swedish eco-breweries that want to export folk beer.

With a taste of the local
Emphasizing the origin of products has long been the call. In the picture, we see an alpost from the German Gläserne Molkerei which clearly highlights the origin of the raw material - that the milk comes from the Brandenburg region west of Berlin. Gläserne Molkerei has also gone to the fore for so-called "hay milk", i.e. milk from farms that forego silage and feed with hay instead. In this way, they have succeeded in creating a premium quality of dairy products that many consumers are willing to pay extra for.

Plant-based meets tradition
Within the plant-based segment, development continues to move forward rapidly. A clear trend that can be noted is more refined imitations of traditional products such as chèvre, mozzarella and parmesan. In the picture on the right, we see Cashew parm from the Finnish food company Ilo. Taste-wise, it doesn't compete with a real Parmeggiano-Reggiano, but it was surprisingly good for a completely vegan option.