Five lessons from the Tavola food fair

Tavola, a fair for fine and fresh food, started strongly yesterday, with a good turn-out and hopeful participants. RetailDetail saw five strong trends in the varied cornucopia.

Resilience

There was an enthusiastic atmosphere on the first day of the Belgian food fair Tavola. Stand owners and visitors are very relieved to be back after an enforced break of four years: they can physically meet again, catch up and taste exquisite products. Despite the great uncertainty about food prices, the supply of raw materials and packaging and possibly even more negative consequences of the war in Ukraine, the food sector is showing itself to be resilient.

Innovation is central to the fair: it is clear that even more attention is being paid to health at a trade fair that usually always focused on taste. This already became clear during the presentation of the awards for the most groundbreaking food innovations. Even the meat sector – always strongly represented at the fair – is participating in this evolution. Our impressions summarised in five trends.

1. Vegan variations

The plant-based revolution is fully underway at a fair where processed meats have always played a leading role. Meat substitutes based on soy, legumes, mushrooms or quinoa, eggplant shoarma, …: there is more than enough choice in plant-based meat substitutes. Dairy, cheese, ice cream, desserts and pastries are, however, not escaping the trend and are also increasingly available in vegan versions. The trend is widely supported: traditional meat products are also developing vegetarian or plant-based spreads. Not vegetarian, but also an alternative source of protein: two exhibitors let you taste products based on crickets. Is the consumer ready this time?

2. Ginger: here to stay?

Belgians seem to be completely ready for products based on ginger, a refreshing but very distinct taste. It is also a product to which many positive health properties are attributed – whether that is right or not. In any case, the range of ginger drinks on offer is overwhelming. Perhaps many producers hope to copy on the success of pioneer Gimber, but whether that will work remains to be seen.

3. Improving alcohol-free drinks

We try to drink more consciously and prefer to consume less alcohol: those who choose to stay ‘dry’ no longer have to be satisfied with a bit of orange juice. Creative product developers get to work with surprising mocktails, non-alcoholic versions of classic spirits are on the rise and are gradually becoming more convincing. Non-alcoholic (sparkling) wines also get better and better.

4. Gluten-free claims its place

This also applies to gluten-free bread, pastries and biscuits. It is now clear that gluten-free is not just a passing hype, but has turned out to be a sustainable trend – a niche that is claiming its place more than ever. The range has grown enormously and the quality has improved remarkably in recent years.

5. Starters for all

Manufacturers are always looking for new moments for sales opportunities, and their focus has now turned to starters. Dips come with new spreads, hummus has become a familiar component at the table in no time. Chickpea, lentil or quinoa chips are crispier and tastier… and even more traditional staples like cold cuts, cheeses or croquettes come in new, bite-sized formats and surprising combinations.

Those looking for innovative flavors and textures from home and abroad – with a noted presence of producers from the Netherlands, France, Spain, Italy and the United Kingdom – can visit Tavola at Kortrijk Xpo until Tuesday afternoon.