The food industry is facing changing consumer expectations, with growing demand for nutrient-dense, healthy and sustainable food products. The increasing use of GLP-1 medications, renewed attention to protein and fibre, and the need for more environmentally friendly food alternatives are influencing food choices and creating new opportunities for innovation.
These trends were among the key topics discussed at Future Food-Tech London 2026, where food industry professionals, researchers, start-ups and established companies gathered at the end of September.
Medfiles’ Ingrid Hagberg, Regulatory Affairs Expert and Toxicologist, attended the event and exchanged ideas with companies developing new food ingredients and products.
1. GLP-1 medications influencing food choices
One of the main discussion points at Future Food-Tech was the rising use of GLP-1 medications and how they affect consumers and their food choices.
As these medications can reduce appetite and food intake, there is growing interest in nutrient-dense foods that help consumers meet their daily nutritional requirements while consuming smaller portions. Additionally, some GLP-1 users report changes in taste preferences, placing even more emphasis on the flavours of food.
The importance of flavour alongside nutritional value is nothing new to the food industry. However, the growing use of GLP-1 medications is bringing renewed attention to these characteristics and creating opportunities for food companies to develop products that respond to changing consumer needs.
2. Protein and fibre gaining importance
Consumer priorities around healthy eating have also shifted in recent years. While much of the focus was previously on low-fat and low-sugar foods, increasing attention is now being placed on complete protein sources and fibre.
As more consumers look for meat alternatives, protein intake and quality have become important factors in food choices. The development of alternative protein sources also creates opportunities for companies working with new food ingredients and production technologies.
Fibre has also gained attention, as many populations around the world do not regularly meet recommended dietary fibre intake levels. Growing consumer awareness is creating demand for fibre supplements, fibre-rich ingredients and food products with higher fibre content.
These developments are opening new opportunities for food manufacturers and ingredient developers, particularly those working on products that combine nutritional value with consumer preferences.
3. Sustainability driving food innovation
Alongside health and nutrition, sustainability continues to be a major topic in the food industry. With growing concerns about climate change, consumers are increasingly looking for more environmentally friendly food alternatives to reduce their carbon footprint.
Meeting these expectations presents a significant challenge for food companies. Products are expected to be tasty, nutritionally balanced, rich in beneficial nutrients and sustainable at the same time.
However, one of the highlights of Future Food-Tech was meeting the many companies and start-ups developing innovative food ideas to address these challenges. What may seem like an overwhelming task is also motivating companies to develop new ingredients, technologies and food products that respond to changing consumer demands.
Regulatory considerations for new food innovations
While changing consumer demands are creating opportunities for food innovation, regulatory requirements can present challenges for companies looking to bring new products to market.
Discussions with food companies at Future Food-Tech highlighted the importance of regulatory expertise in areas such as novel foods, nutrition and health claims, and US GRAS.
Depending on the ingredients, production methods and intended markets, new food products may require regulatory assessments or authorisations before they can be placed on the market. Understanding these requirements early can help companies identify potential challenges, plan their development activities and avoid unnecessary delays.
Developing a new food ingredient or product?
At Medfiles, we support food companies with regulatory strategy and market entry, including novel food classification, consultation requests and authorisation applications, nutrition and health claims, and US GRAS assessments. Our experts help companies assess regulatory requirements and identify suitable routes to market for innovative food ingredients and products, with 30 years of experience.
Author: Ingrid Hagberg, Regulatory Affairs Expert & Toxicologist, Food and feed
Ingrid joined Medfiles in autumn 2023 as a Toxicologist and Regulatory Affairs Expert. Since then she has been involved in projects relating to food and feed.
Prior to joining Medfiles, Ingrid worked in the evaluation and risk management of chemical substances in food at Health Canada. She also has several years’ experience working as a food inspector for the government of Canada, including regulatory tasks in food safety and labelling. As a native English speaker, she has excellent skills for communicating with international agencies and writing reports.
She has a B.Sc. degree in Food Science from Carleton University in Canada, and a M.Sc. degree in Toxicology from the University of Eastern Finland. Ingrid has a unique skillset in both food science and toxicology which she uses to the benefits of Medfiles’ valued clients.
See also:
- Food and feed innovation funding: key programmes and requirements
- EU novel food guidance – catalyst or barrier to innovation?
- Free webinar: Is your ingredient a novel food? Understanding regulatory status and the consultation procedure in the EU
- GRAS – the faster regulatory pathway to food and feed market
- Algiecel & Medfiles: collaborating on EU regulation for novel ingredients
- For novel food ingredients, the faster EU market access is to sell them first as feeds and cosmetics
