Innovation: the chilled food section focuses on plant-based products and practicality

In 2023, the chilled products sector, including dairy, butchery and charcuterie, will be swept along by the waves of plant-based products and convenience. According to the well-known French Trade magazine LSA, some of the following innovations are coming to market:

• Cheese spray: We’ve already heard of aerosol cans of whipped cream, but now there is a cheese version to spray on your dishes, but for now, this innovation is reserved for the catering trade.
• Birthday cake flavour: A Swedish quark, or low-fat milk-based fresh cheese, rich in protein and low in fat, comes in a festive and original limited edition, birthday cake flavour.
• Cook in your bag: Delhaize’s marinated chicken strips are as practical and timesaving as ever. The cuts are sold in a special bag that you simply pop into the oven. One less washing-up chore!
• Practical packaging: Convenience is still a key driver of innovation in every department. A high-fibre vanilla breakfast yoghurt comes in a re-sealable stand-up pouch, easy to use.
• As close as you can get: Many players in the plant-based sector are still trying to come up with alternatives that are visually close to the original products. A meat substitute from Juicy Marbles for example, looks just like meat, with its marbled appearance.

Innovations in food products are constantly on the increase. More plant-based, greater convenience, there’s no shortage of opportunities for innovation, and manufacturers are well aware of this. The question is, will these highly Americanized innovations appeal to consumers?

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