With the increasing demand for new food products, innovation in the sector will thrive in the upcoming year, leading to new products and projects.
Innovation in the food sector never ceases to amaze. A range of disruptive food innovations have transformed the way we eat in 2022, and 2023 will be no different.
Food research leads to new projects every year. People are becoming more educated and health conscious about what they are eating and how this affects their health and the planet.
Discover two trends that have been growing in the last year, along with disruptive Spanish projects, and will continue to do so in 2023.
It is increasingly important for consumers to seek out beverages that not only taste good, but also offer ingredients that are beneficial health-wise, while providing nutrition. More and more, new products in the market include soft drinks with added probiotics, adaptogens, herbal substances, sweet alternatives, or psychotropic compounds that provide specific functions in the body.
For instance, in Spain, Relash, is the first soft drink with hemp oil. The company includes functional ingredients to improve moods and induce relaxation.
On the other hand, there’s Pepe Mate, a natural beverage made in Spain which contains only 3 organic ingredients: yerba mate, lemon juice and stevia, providing a smooth, long-lasting energy and concentration boost.
With the rise of alternative proteins, other areas besides meat alternatives have gained attention. The seafood alternative sector is thriving, and is expected to continue growing in the upcoming years.
Over the last two decades, seafood consumption has increased by 122%, and the number is expected to continue to rise. Change is needed, and in Spain it is already happening.
Mimic Foods, a Madrid-based startup is developing a completely natural plant-based product that resembles seafood. This company works with only five natural ingredients including tomato, eggplant, olive oil, seaweed, and spice blend. As of now, they have launched a tomato-based tuna, "tunato", and will soon introduce Aubergeel, an aubergine-based eel.
Similarly, Seavolution, a Madrid-based startup develops a unique alternative protein technology that produces sustainable and healthy, plant-based products, with the identical texture, good flavor, and color of the real fish and seafood experience, offering a sustainable option for fish eaters. Also, ISAUAKI a Bilbao-based alternative seafood brand is developing seafood analogs using algae and seaweed through fermentation and texturization, targeting the current life-threatening issues of fish stock depletion, ocean pollution by fishing vessels, and the high carbon footprint associated with its production and transportation.