Anuga 2019 Innovation Review

Another year, our partners from Lantern have visited the Anuga Fair to take the pulse of the state of innovation and new launches at the world’s largest food fair.

Lantern has prepared a report with an exhaustive analysis of the fair, in which they analyzed about 90 products that respond to the hottest trends of the coming years.

This edition could undoubtedly be called the ‘Plant based‘ edition. A flood of supply that makes us reflect on whether we have reached a saturation point before the market is mature. The new plant based launches will have to be very well focused, as there is no room for another meat simile.

The positive thing is that there are still some very interesting innovation routes being worked on: convenience, pleasure, fun or packaging still have a long way to go. And we are also beginning to see, although still timidly, certain approaches on how to integrate sustainability in the development of new products in food and beverages.


The trends analysed in the report have been grouped into 10 large blocks:

-The ubiquitous Plant Based
-S.O.S. tainability
-Protein Again
-Picking between hours: Functional Snack
-Other ways to eat fruit
-Prepared dishes: convenience and sophistication
-Drink Station
-More than pack
-Food to enjoy
-Some curiosities


Within the field of sustainability, one of the practices analysed in detail in the report is the use of ingredients from food waste. This is the case of the American brand Up To Good, which develops drinks based on coffee peel. Their drinks are made from sun-dried recycled coffee berries, so they contain caffeine naturally. Recycling the coffee plant reduces waste in developing countries where it is grown.

Only, an Israeli brand of yoghurt based on probiotics, is positioned directly on the healthy ground with the functional benefits associated with their ingredients. In addition, the company has a sustainable, waste-free production process.

The revolution that the beverage category is undergoing to respond to the alcohol reduction , is another of the trends analyzed in the report. This is the case of Rebael, a Danish company that produces RTD cocktails based on Scandinavian organic products reduced in alcohol. We like the simple, clean design of their bottle, with a premium touch for those who are reducing alcohol consumption.


Examples such as these are those analyzed in detail in the Anuga Innovation Review 2019, which we believe will undoubtedly be a beacon to look to develop food and beverage products in the industry. In the elaboration of this study, food and beverage products of well-known brands and start-ups with high potential were selected and the observed trends and insights are explained in detail.

If you are interested in the 60 pages´report, contact us at It has a cost of USD 650,-