Three food trends for sustainable and healthy eating

The Belgian food industry wants to develop sustainable food for the future. To achieve this, Fevia, the Belgian food industry federation, organised the Food At Work Ecotrophelia Awards, a competition in which 15 teams of young people were challenged to develop the sustainable food of tomorrow. Three trends emerged from the competition that appeal to the younger generation. 

New trends

First, young people often opt for balanced snacks that are easy to take with you and can be eaten on the go. Healthy snacks are a major trend in the food industry, with a focus on ready-to-eat meals such as breakfast crackers and snacks.

Secondly, young people are looking for healthy fruit- and vegetable-based products. They are trying plant-based solutions with more fibre, protein or less sugar, fermented products or products with probiotics.

Finally, anti-waste is an emerging trend. Food waste should be reduced by reusing food industry waste streams, such as old bread, discarded vegetables and bee residues. These residual streams can give food products a higher protein and/or fibre content, making them nutritionally interesting as well.

Food of tomorrow

The food industry is constantly looking for new talent and the Food At Work Ecotrophelia Awards is a way to inspire young people to contribute to the food of tomorrow. The Belgian food industry is not only the country's largest industrial employer, but is also working towards a more sustainable system with greater respect for people, animals and the environment.

Trends.levif.be