Vegan food, meatless food, and sustainability in the entire production chain are today’s hottest trends in the food market, experts say. As social change alters our knowledge and perception, consumers turn into prosumers. “The Internet provides the consumer with easy access to all pieces of information he is looking for, and thus makes him want to have a say, too”, said food expert Hanni Rützler at “Food for Thoughts” evening. Representatives of the food industry in the Hamburg Metropolitan Region had met on 3 November to discuss the latest trends and the development of the market.
The Market Potential of New Food Trends
Even though one could think food is becoming less significant as many households cook less, the opposite is the case, Rützler stated. “Cooking has not lost its importance. It just reinvents itself just.” Vegetarians, vegans, flexitarians (casual vegetarian) – today, dietary trends almost change faster than fashion. The industry event at the villa of Heine-Park Business Club Hamburg was hosted by HWF Hamburg Business Development Corporation mbH, the Strategic Communications Consulting UMPR, and foodactive e.V., the food network of the Hamburg Metropolitan Region. The Austrian Hanni Rützler is one of today’s most sought-after expert on future foods. In her lecture, “Food Trends as Mirror of Social Change”, Rützler talked about the emergence of trends and their future relevance for the food industry.
Hamburg Metropolitan Region: The Right Menu
The 80 experts from future research, food industry, communications consulting, and the digital economy also discussed opportunities and challenges to business located in the Hamburg Metropolitan Region. “Greater Hamburger offers ideal conditions for processing, logistics, and distribution. This applies both to local businesses and global corporations. We see considerable potential for future settlements and expansions, which will be actively supported by our cluster foodactive e.V. and UMPR”, said Stefan Matz, Director International Business, HWF Hamburg Business Development Corporation.
The Entrepreneurial Value of Food Blogs
The importance of sustainability in the web 2.0 and the impact of culinary movements reflected by blogs for the industry were described by two experts in their keynote speeches. Stevan Paul complemented the presentation of scientific results with live insights into social media sites. The food stylist, cookbook author, and journalist operates one of Germany’s most famous German food blogs “www.nutriculinary.com”: http: //www.nutriculinary.com.
“The benefits of our network have become particularly evident tonight. In addition to the experts inputs and insights, the evening provides ample opportunities to network and exchange opinions in a circle of industry players, small and large”, stressed Dr Annika Schröder, managing director, foodactive e. V.