03 Nov 2025 Anuga 2025: Spotlighting the top trends and innovations
At the heart of Anuga 2025, in early October in Cologne, innovation took centre stage through the Anuga Taste Innovation Show — the event’s premier showcase for groundbreaking products and future-oriented concepts.….
Acting as both a global trend barometer and a source of creative inspiration, this massive exhibition highlights the directions shaping the next generation of food and beverage development.
An international jury of trade journalists, nutrition experts, scientists, and market researchers selected 62 standout innovations from more than 1,900 submissions, honouring products that combined originality, sustainability, market potential, and creative execution.
In total, 608 companies from 53 countries participated in this year’s competition, with the largest number of submissions coming from Italy, Germany, Greece, France and Spain.
The six defining trends of Anuga 2025
In collaboration with knowledge partner Innova Market Insights, Anuga identified six central trends steering the future of global food culture and production.
The first, plant-based diversity beyond substitute products, marked a significant evolution in vegetarian cuisine. Rather than focusing solely on imitation, producers showcased a distinct culinary world — from fermented cashew camembert to vegan tuna and innovative egg substitutes — emphasising creativity and flavour over replication.
The second trend, personalised diets emphasizing health and functionality, reflected a shift toward everyday wellness. Functional foods such as probiotic beverages, high-protein breads, and adaptogenic mushroom drinks that aid stress reduction and mental focus are moving from niche shelves to mainstream markets.
Transparency emerged as a third pillar under the clean label movement. Consumers increasingly expect accountability, with QR codes enabling traceability from farm to shelf. Upcycling initiatives — like spreads made from unsold bakery goods — demonstrated how circular economy principles are being integrated into everyday food production.
Despite all the innovation, enjoyment remains paramount. Taste continues to drive consumer decisions, with French-style frozen pastries, cold-brew drinks infused with tonka beans or yuzu, and other inventive creations showing that indulgence and innovation can coexist.
Sustainability, now regarded as a prerequisite rather than a perk, formed the fifth trend. The focus shifted toward environmentally resilient ingredients, including broad beans, lupin-based coffee alternatives, and carob-derived cocoa substitutes.
Finally, private labels emerged as powerful innovation drivers. With more than 3 500 proprietary brands represented, retailers demonstrated their ability to merge quality and sustainability while seizing new opportunities in international markets.
Ten pioneers of the Anuga Taste Innovation Show 2025
Among the 62 recognized innovations, ten were singled out as particularly groundbreaking.
- Austria’s Kern Tec impressed with its 100 percent apricot kernel butter.
- Germany’s airup gained attention for its Liquid Rainbow Variety Pack.
- The Netherlands’ AlgMighty presented a plant-based emulsifier and binder designed to replace traditional additives.
- From Thailand, F W Inter Trading Co introduced a novel Coconut Water Noodle.
- Ukraine’s Panfruit showcased its Crunchy Ice Cream made from blueberries and blackberries.
- Greece’s And Ice PC debuted Hotly, a vegan hot beverage concept
- YÖMilch/DBG Deutsches Biogeschäft from Germany unveiled a collagen yoghurt with blueberries.
- The Netherlands’ Meatless featured a hybrid fish alternative.
- Germany’s wunderfish presented OH-MAMI, an umami-rich vegan product.
- Neggst Foods of Germany received recognition for its Poached Neggst, a plant-based egg innovation.
This year’s selection not only underscores the industry’s creative momentum but also reflects the growing influence of Anuga Alternatives, the newly introduced trade show segment dedicated to alternative protein sources. Together, these developments highlight how innovation, sustainability, and global collaboration are redefining the future of food.
Source: Anuga: https://www.anuga.com/