Trend n°1: New minimalisms

The quest for clean, i.e. a healthy formulation without any risk to health, from the United States, has been on the scene for five years. It concerns food and cosmetics. Today, 44% of French people consider Clean Beauty a reality and already apply it.^[i]

The clean movement is the foundation of these new ‘minimalisms’, with ever shorter ingredient lists, synonymous with products that undergo less processing and are therefore better for our health. “x-free” products offer many surprises: from spirits without sugar or alcohol to skincare serum with only four ingredients.

Proof in products:

1. Vegan and gluten-free dark chocolate filled with hazelnut, with just two ingredients, 100% from fair trade, by Go Nuts.
2. Djin Nature Immunité, alcohol-free, sugar-free and calorie-free spirit, with the highest number of rewards received in the world.
3. Crousti’pois oignons, an organic puffed snack made from peas & onions, Clean Label and a reduced list of ingredients, by Airchips Nutrition.
4. Pat’à’tartiner – Honey, Pollen, Hazelnut and Cocoa, with four organic farming ingredients and nothing else, by Propolia.

 

Trend n°2: Plant disruption and fusions

Diets that restrict meat are more popular than ever: half of French people would like to reduce their meat consumption in 2022.  

This food transition is gaining in strength with 17% of vegetarians saying they are interested in veganism, and just 14% of French people now saying they like animal products too much to consider going without them^[ii].

The vegan trend seems unstoppable… because it surprises more than it substitutes. It makes people want to eat, rather than enforcing restrictions. In fact, vegan gastronomy is becoming a wonderful culinary playground.

In terms of plants, whether new discoveries, unthinkable combinations or reinterpretations of gastronomic classics, ecological motivation and the desire for tasty food are finding common ground. Plant-based disruptions are making veganism a new kind of hedonism, rather than a diet.

Proof in products:

1. Taharama, a staggering alternative to tarama, based on smoked white beans and dulse (seaweed), from Brittany, by Atelier V*, stand M130.
2. Classic, plant-based and natural mayonnaise, gastronomic upcycling from the water used to cook chickpeas: aquafaba by Yum & Wild, stand G132.
3. Vanilla spread made from red lentil purée, by Grillon d’Or, stand H81.
4. Mango / pineapple drink, the first natural soda without added sugar and resulting from a new fruit fermentation process, by Good Vie, stand N149.
5. Tandoori-coconut jackfruit, a cooked dish as an alternative to meat, by Senfas, stands H54-I130.
6. Purple corn powder, a traditional food from the Peruvian Andes, with thickening properties, used as a gluten-free colouring, by Guayapi, stand G21.
7. Vegetable-ginger gyoza, the first organic and French gyoza, in the fresh food department, by Coquelicot Evasion, stand C118.
8. Green hummus with fresh spirulina, by Ammi, stand M’155.
9. Végé’Tranches Milanese, vegan Italian charcuterie based on seitan, by Topas GMBH, stand L128.
10. Chaï Maca, Ayurvedic infusion associated with Maca, Peruvian ginseng, by Yogi Tea, stand G89.

 

Download the Natexpo 2022 trend sheet 
#2 Healthy and delicious alchemies

 

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^{[i] Article Sensofwellness.mag, 2021
[ii] IFOP and Just Eat survey, September 2021}