{"id":5751,"date":"2025-03-19T00:00:00","date_gmt":"2025-03-19T00:00:00","guid":{"rendered":"https:\/\/blog.drfi.com\/nao-categorizado\/duas-rodas-explores-food-industry-trends-in-visits-to-fairs-in-europe\/"},"modified":"2025-11-16T20:02:43","modified_gmt":"2025-11-16T20:02:43","slug":"duas-rodas-explores-food-industry-trends-in-visits-to-fairs-in-europe","status":"publish","type":"post","link":"https:\/\/www.drfi.com\/blog\/en\/innovation-trends\/duas-rodas-explores-food-industry-trends-in-visits-to-fairs-in-europe\/","title":{"rendered":"Duas Rodas explores food industry trends in visits to fairs in Europe"},"content":{"rendered":"\n

The food industry<\/strong> is constantly reinventing itself to serve consumers seeking well-being, authenticity, and new sensory experiences. According to Innova Market Insights<\/a>, these trends are already shaping the global market and influencing innovations in the industry.<\/p>\n\n\n\n

But in addition to market research, we wanted to take a closer look at these trends. In January of this year, Suelen Lima, our Marketing Consultant of the Ice Cream Division, and Vitor Limongi, Technical Coordinator of the Ice Cream Division, visited three of the most important international fairs of the food and beverage sector in Europe.<\/p>\n\n\n\n

In this content, you will learn what drew the most attention at the \u201cMarca by BolognaFiere 2025<\/strong>“, at the “SIGEP”<\/strong> \u2013 International Handmade Gelato Fair, Confectionery, Bakery and World of Coffee” and also at the “Sirha Lyon<\/strong>“, one of the most prestigious international events in the gastronomic sector.<\/p>\n\n\n\n

Our mission was to map innovations, identify trends and bring valuable insights to the food services segment. Below, we share the main highlights of each event, with the objective of contributing to the challenge of R&D and Marketing professionals in adapting their portfolios to meet these demands, ensuring competitiveness and distinction in the market. Enjoy the read!<\/p>\n\n\n\n

Marca by BolognaFiere 2025: innovation and personalization in private labels<\/strong><\/h2>\n\n\n\n

The Marca by BolognaFiere is one of the largest global events focused on the private label sector, valuing the creation of customized solutions and allowing industries to develop products that uniquely meet consumer needs and preferences.<\/p>\n\n\n\n

The fair brought together thousands of exhibitors and visitors, serving as a stage for the launch of new products, technologies and packaging. In addition, it promoted discussions on global trends and their impacts on food and beverage development. These were the perspectives that caught the most attention:<\/p>\n\n\n\n

Protein at every meal time<\/strong><\/h3>\n\n\n\n

\u201cFrom the first stands I visited, I was surprised by one of the trends we hear a lot about in Brazil, which is protein. And one of the things that caught my attention was that it is being designed for all meals, from breakfast to dinner,\u201d says Suelen.<\/em><\/p>\n\n\n\n

In fact, protein consumption continues to rise, expanding to different times of the day and product categories.<\/p>\n\n\n\n

From breakfast, with ready-made pancake mixes and cereals in convenient packaging, to complete meals, such as protein-enriched pasta, this trend shows consumers’ search for nutritious and practical options.<\/p>\n\n\n\n

The beverage and yogurt segment also continues to stand out, offering innovative solutions for those who want to consume proteins throughout the day in a tasty and affordable way.<\/p>\n\n\n\n

Single-portion packaging on the rise in ice cream<\/strong><\/h3>\n\n\n\n

Practicality and reducing waste are growing priorities among consumers. In the ice cream segment, assorted packs have been gaining ground in freezers, allowing different flavors and products to be combined in a single package, catering to both individual and family consumption.<\/p>\n\n\n\n

In addition, different formats caught the eye, such as macarons, sorbets, chocolates in a jar and layered ice creams packed in transparent containers, which enhance the aesthetics of the product at the point of sale and boost the desire to buy.<\/p>\n\n\n\n

Flavors inspired by the color of the year<\/strong><\/h3>\n\n\n\n

The color of the year, Mocha Mousse, reinforces the comfort food trend, evoking nostalgia and providing warm notes reminiscent of coziness and indulgence.<\/p>\n\n\n\n

This shade has been widely explored in various categories such as ready-made desserts, yogurts, chocolates and ice creams, adding sophistication and an engaging sensory experience to the products.<\/p>\n\n\n\n

The presence of this shade reinforces consumers’ emotional connection with food, while adding an elegant visual appeal to the portfolio of various brands in the food industry.<\/p>\n\n\n\n

Fruits as a timeless trend<\/strong><\/h3>\n\n\n\n

Fruits remain a versatile and healthy choice in several categories. In the ice cream segment, they remain an essential ingredient, adding freshness and natural flavor.<\/p>\n\n\n\n

In addition, its presence has expanded to include beverages such as kombuchas and functional juices, snacks and even unexpected condiments like flavored mayonnaise.<\/p>\n\n\n\n

Regardless of the season, fruits guarantee sensory appeal and functionality, winning over consumers looking for balanced and nutritious options for everyday life.<\/p>\n\n\n\n

SIGEP 2025: creativity and innovation in the universe of gelato and confectionery<\/strong><\/h2>\n\n\n\n

SIGEP, held annually in Rimini, Italy, is a global reference in the food industry for the ice cream, confectionery and bakery sectors, bringing together leading professionals, manufacturers and innovators from all over the world.<\/p>\n\n\n\n

This year, the fair presented trends<\/strong> that shape the future of these segments, highlighting new ingredients, technologies and consumption formats, such as the demand for gourmet sweets, the personalization of flavors and the appreciation of local and seasonal ingredients. The following highlights were the most striking:<\/p>\n\n\n\n

Scented ice cream<\/strong><\/h3>\n\n\n\n

One of the biggest attractions at the fair was the combination of sophisticated flavors with captivating aromas, creating a unique sensory experience, which is a growing trend in the ice cream market.<\/p>\n\n\n\n

This innovation consists of applying an aromatic spray after the ice cream has been served, arousing the sense of smell as well as the taste buds while enjoying it. Since the Brazilian public likes creative innovations, it’s possible that this idea will expand the possibilities in the domestic market.<\/p>\n\n\n\n

Savory flavors on the rise<\/strong><\/h3>\n\n\n\n

The world of gelato is expanding, adding savory flavors to the menu. If you thought the famous salted caramel was taking consumers to the limit of sweet and salty combos, know that there is much more to explore.<\/p>\n\n\n\n

Creative combinations such as carbonara, pumpkin with spices, lemon with basil, and spicy flavors such as paprika are becoming more popular. These innovations are challenging the boundaries of traditional sweet gelato and offering new possibilities to the market.<\/p>\n\n\n\n

Ice cream and confectionery connected to current trends<\/strong><\/h3>\n\n\n\n

The ice cream and confectionery sector has been very attuned to cultural and viral trends. Examples of this include:<\/p>\n\n\n\n