Tomorrow’s food – the start of a new food era?
Changing consumer expectations and growing health awareness are among the key driving forces behind transformation in the food industry. Producers must not only respond to market demands but also implement innovations that set them apart from the competition. Key areas of development include 0% alcohol beverages, lactose- and gluten-free foods, and sugar-free products.
New technologies not only allow for the creation of food tailored to the needs of people with allergies and intolerances, but also make it possible to respond in real time to evolving trends.
Among the main challenges remain taste, texture, and the safety of new ingredients. The future belongs to those producers who can combine innovation with quality and consumer trust.
1. Alcohol-Free on the Rise
More and more consumers are reducing their alcohol intake, which is reflected in the growing sales of alcohol-free beverages—from beer and wine to ethanol-free "spirits" like non-alcoholic whisky.
The production of such drinks requires specialized technologies, including stopping fermentation early or removing alcohol from the final product through membrane filtration or rectification. One major challenge is preserving the desired flavor profile—especially in stronger spirits, where ethanol plays a key sensory role. To compensate, producers use alternatives like capsaicin (to mimic a warming sensation) or structuring agents such as propylene glycol.
2. Lactose-Free Alternatives for the Intolerant
It is estimated that over 70% of the global population has difficulty digesting lactose. Today’s market offers a wide range of lactose-free dairy products, made possible by the use of enzymes (like lactase) and advanced technologies such as membrane filtration.
Interestingly, these products often have better texture and a naturally sweeter taste than their traditional counterparts.
3. Growing Demand for Gluten-Free Foods
Gluten-free products are essential for people with celiac disease, but they are also increasingly chosen by healthy consumers looking for “lighter” alternatives. Recreating the structure of traditional baked goods requires substitutions—from rice flour to various additives such as enzymes, starches, and proteins.
There’s also ongoing experimentation with high-pressure processing and sourdough fermentation to enhance the quality of gluten-free products.
4. Sweeteners Under Scrutiny
Excessive sugar consumption is linked to a variety of health issues, prompting a rise in products sweetened with sugar alternatives—both caloric (like sorbitol, xylitol, erythritol, maltitol) and non-caloric (aspartame, saccharin, acesulfame K).
Each has its pros and cons, and their long-term effects on health are still being studied.
5. A Wave of Fermented Superfoods
Fermented foods are gaining attention for combining taste appeal with health benefits. Kombucha—a fermented tea drink made with a symbiotic culture of bacteria and yeast—is praised for its antioxidant properties and immune-supporting effects. Similarly, water kefir (a great vegan alternative) and kimchi are gaining traction. The ingredients and fermentation process of kimchi positively influence gut flora, metabolism, and immune health.
Changes in the food industry are no longer just a reaction to market needs—they are part of a conscious shift in lifestyle where health, technology, and responsibility go hand in hand.
The rise of alcohol-free drinks, allergen-free foods, fermented superproducts, and sugar substitutes all point in the same direction: consumers want products aligned with their values, needs, and pace of life.
We’ll be discussing these trends and upcoming changes in the industry during the Polagra trade fair—an annual event that brings together key players from the food sector. Be part of the conversation and help shape the future of the industry.