Food trends and innovations in France and abroad

A market changing to meet consumer expectations

This talk by Sylvain ZAFFARONI, co-founder of Pour Nourrir Demainpresented at SIVAL 2025, highlighted the current trends and innovations shaping the agri-food sector in France and internationally. Consumer expectations are a key driver in the evolution of food offerings. Before the pandemic, these expectations were mainly focused on product novelty and diversity through packaging and new recipes. Since the health crisis, the focus has shifted to nutrition and health, with a direct impact on food choices. Enriching products with proteins, vitamins and functional nutrients has become a key selling point. Major brands are developing new formulas incorporating these criteria to meet this new requirement.

At the same time, market transformation is also influenced by ecological imperatives and technological advances. Consumers want environmentally-friendly products, although the decisive purchasing criterion remains value for money. Industrial strategies are adapting to these constraints, seeking to optimize ecological impact while maintaining economic competitiveness. The transformation of production systems is thus incorporating innovative solutions combining waste reduction, local sourcing and new cultural practices.

The rise of plants

The boom in plant-based products is confirmed as a major market trend. This trend is reflected in two distinct areas: plant-based substitutes and the promotion of natural ingredients. Substitutes such as plant-based steaks or nuggets, which imitate the texture and taste of meat products, have met with mixed success. While certain players such as Beyond Meat have made their mark, the penetration of these products remains limited due to their higher cost and their composition, which is often perceived as overly processed. This segment is struggling to win over a broad public.

On the other hand, the approach of directly promoting legumes and other natural ingredients has met with a more favorable reception. Initiatives such as Fleury Michon's veggie slices, which are not presented as substitutes but as new food proposals, are a good illustration of this trend. Offered at a lower price than meat products, these references enjoy greater consumer acceptance. The popularity of legumes, seaweed and new ingredients such as yacon also testifies to a profound transformation in consumption patterns.

The impact of technology and the rise of artificial intelligence

Technological advances are playing a growing role in the evolution of the food industry. Artificial intelligence has a wide range of applications, from production to the creation of new recipes. The integration of this technology into crops enables ultra-precise resource management, as illustrated by initiatives aimed at optimizing water and nutrient intake at the level of each individual plant. Intelligent farms developed in France and abroad are experimenting with new, more efficient cultivation models.

At the same time, artificial intelligence is increasingly used by manufacturers to develop recipes in line with market trends. Players such as Mondelez use data analysis algorithms to anticipate consumer expectations and formulate new products. This use of technology marks a turning point in food design, and raises questions about the impact of these innovations on the diversity and nutritional quality of food offerings.