Global Food Trends: Anuga 2025
Published 17 October 2025
This year’s Anuga trade fair (October 4-8, Cologne) was a hive of mouthfeel and flavour experimentation, with brands cross-referencing texture cues across product categories and reframing how flavour can be applied and enjoyed. It also served as a hub of climate-attuned and wellbeing-aligned product innovation for today’s wellness- and sustainability-driven consumers.
Evolving Texture & Flavour Norms
Eating for the Planet
Targeted Wellness Wins
Brands stretched texture and flavour norms, from adding boba to instant ramen and chewy mochi dough to crunchy desserts to infusing seasoning with punchy umami flavours. Meanwhile, others flexed what can be considered snackable via versatile and quick-to-prepare formats.
Brands stretched texture and flavour norms, from adding boba to instant ramen and chewy mochi dough to crunchy desserts to infusing seasoning with punchy umami flavours. Meanwhile, others flexed what can be considered snackable via versatile and quick-to-prepare formats.
As has been the case at several recent food and beverage shows, using waste was a key source of innovation at Anuga 2025. Alongside this, blending animal protein with plant-based protein is positioned as a way of reducing carbon impact while retaining the health and flavour benefits of traditional meat, fish and dairy.
Food and drink producers are providing for people seeking convenient and tasty ways to increase their protein consumption and protect their gut health. Brands are also playing up their clean-label credentials to appeal to the growing cohort of savvy Food Intellectuals.
Global Food Trends: Anuga 2025
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