Corroborating the trends seen at other key food and drink trade shows globally, Foodex Japan confirmed that almost any ingredient can be reinvented or repositioned as an appealing (and sometimes challenging) snack. From crunchy pasta swirls and pungent pollock to whole dried chillies, options were diverse and delicious. Meanwhile, popcorn and nougat stood out as ubiquitous canvases for boundless flavour play.

Food companies used surprising and less common (for Western audiences) ingredients in their new product formulations to evoke drama, originality and memorability. Think salt sourced from the Kalahari Desert, protein-rich mopane worms and lobster-infused cooking oil.

FMCG brands prioritised convenience and wellness by showcasing upscale products for time-short cooks that rank high on flavour and healthiness. Visitors seeking low-carb eats explored tinned heart of palm rice and pasta, whereas those looking to level up their domestic dining were offered restaurant- and bar-worthy spice mixes.

Plant-based products continued to shine as food and drink brands highlighted their clean ingredients, appealing taste and packaging design. Plant-based beverage development has also become a key focus for brands wanting to break into this fecund sector. For more, see Veganism Forecast: 2023.

In the competitive drinks space, brands spotlighted alcoholic beverages that deliver bar-worthy quality, while others emphasised their products’ wellness credentials. Packaging was also used as a key tool to create on-shelf standout with wild, dreamy and bold designs.