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The future of food

The future of food

If you think we’ve seen it all, be assured, we haven’t.

Innovation in food is driven by our changing lifestyles, increasing awareness of health, and our demand for convenience and new flavours.

Every second year, thousands of people gather at Anuga, the world’s largest international food fair held in Cologne, Germany, to view the latest trends and new foods. In 2007, there were over 6,000 exhibitors and 160,000 visitors – including interested parties from New Zealand representing supermarkets, food service operations and manufacturers.

  • long-life fresh fruit and vege snack packs for lunchboxes
  • fruit juices with added fibre (adding back what’s missing)
  • low-GI pasta
  • seaweed noodles (adding flavour and iodine)
  • chewy sweets good for teeth (with a low-kilojoule sweetener, not sugar)
  • sports drinks based on the natural goodness of fruit
  • decadent chocolate low in saturated fat with added fibre, omega-3 and calcium
  • mini versions of everything
  • quinoa snacks
  • frozen sushi
  • meat-free mince made from soy and wheat proteins
  • food in dissolvable packs made from things like potato starch.
  • canned chickpeas (and any other legume)
  • sun-dried tomatoes
  • liquid stock
  • herbal teas
  • fish sauce
  • bagel crisps
  • hummus
  • instant yeast
  • rice paper
  • wasabi
  • chicken bacon
  • pesto
  • curry paste
  • smoked salmon
  • couscous
  • pita bread
  • Cajun spice mix
  • puy lentils
  • orzo or risoni
  • feta, parmesan and mozzarella cheese
  • soy milk
  • probiotic yoghurt
  • gluten-free products
  • blue mini kumara
  • pomegranate oolong tea
  • squid ink
  • aloe vera yoghurt
  • non-allergenic nut bars
  • mini amaranth cookies
  • frozen bananas (as a special occasion dessert treat!)
  • crunchy, red-fleshed pears
  • pantry-stable fruit smoothie meal-in-a-(dissolvable)-bottle drinks
  • old-fashioned potato seeds



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