Top 6 Trends from Anuga 2025: Plant-Based Proteins & Bakery Innovations
Anuga 2025 showed that plant-based and bakery innovation are entering a new stage.
🌱 Plant-Based Protein Trends
1️⃣ Back to Basics in Meat Alternatives.
Producers are rediscovering authentic, minimally processed products such as tempeh and falafel.
2️⃣ Fermented and Fungal Proteins.
Mycelium and fermented fungi are gaining momentum as clean, protein-rich ingredients.
3️⃣ Protein Hybrids
. The Dutch market leads in hybrid products that combine plant and animal proteins, driven by regulation, CO₂ reduction goals, and retailer commitments.
🥐 Bakery & Snacking Directions
4️⃣ Loaded, Topped & Colorful Classics
. Croissants, swirls, and filled pastries continue to evolve — aiming for both visual appeal and substantial snacking.
5️⃣ From Korea with Flair.
With over 60 Korean exhibitors at the fair, Asian inspiration was everywhere.
6️⃣ Metabolic Health & Functional Bakery
Claims like “high in fiber”, “low carb”, or “keto-friendly” are becoming more visible in bakery.
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