Just like in the world of IT, every year brings new eating fads, along with deeper social shifts that impact consumer behaviour. Solina nurtures information networks across the food industry, building an up-to-the-minute picture of emerging trends in fields like legislation, demand, logistics and quality – so our clients are future-ready. As well as guiding the design of innovative food products for our clients to delight consumers today, our trend analysis gives insights into what sensory food experiences people will be clamouring for next year.

Solina’s trend hackers proactively explore emerging currents in foodie culture and new social media behaviours, like foodgramming, that are fuelling the growing appetite for adventurous, diverse foods. In the face of our increasingly complex industry, clients trust us to provide foresight and research that help them bridge the distance between predicting nascent demand, planning sourcing and production strategies, and being ready to launch crowd-pleasing new solutions when the time is right.

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Pursuing opportunities

As a vibrant, multicultural community of adventurous food-lovers, including chefs, cooks, butchers, flavourists and nutritionists, we at Solina are always looking out for hot new trends and inspirations. We live our lives totally immersed in the realm of food – and we love it. New flavours, unusual spices, interesting ingredients or cuisines… Exploring them all is a key part of our job, identifying opportunities and innovative product propositions to help our clients create value.

We stay on top of official markets and trends data, and maintain ongoing dialogue with industry insiders at exhibitions and conferences. We talk to people in food courts, restaurants, marketplaces and cookery workshops, picking up insights on the ground. When new food products or concepts hit the shops, we’re the first to taste and analyse them to keep abreast of any novelties in texture, packaging, convenience, or organoleptic profile. Our food developers run brainstorming sessions to rethink ready meals and snacks, meat products and vegetarian food and are always learning new culinary techniques from star chefs.

Global food safaris are organised with our teams, sometimes with specific clients, to explore restaurants and street food around the world, new flavour associations, or new formats. Food is everywhere, and we’ve always got our “work” hats on.

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The value of having our finger on the pulse

With a multidisciplinary approach spanning the entire food development chain from R&D, through chefs and flavourists, procurement and marketing, to traditional trade outlets like butchers’ shops, Solina is tuned in at a grassroots level. That means our permanent trend watch is informed by the very latest happenings in each domain.

Crystallising these insights into an annual trend analysis (add link???), we help our clients create value by suggesting trend-led creative directions for tomorrow’s food. That way, they can be the first to capitalise on new concepts, new formats, new product uses and opportunities, and stay one step ahead of the competition. Solina also produces a quarterly newsletter, Upstream Market, to update clients on trend forecasts and fluctuations in the world market for key raw materials.

Because we have a firm grasp of the currents affecting demand, the butchery industry and food service clients trust us to anticipate consumers’ tastes and provide value-adding services that rethink food. For instance, our brands and chefs help butchers minimise their workload and maximise returns. We do this by designing healthy, tasty recipes for them that are on-trend, easy and quick to prepare, and incorporate unsold products to reduce wastage.

Looking for a customised
solution?

For expert advice and bespoke analysis of your project,
please contact your local Technical Sales Support.

R&D

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The added value of our customised concept-based solutions relies on our decentralised approach to R&D. We are committed to keeping up with both the evolution of local tastes and the latest developments in global food innovation.

Co-working with our clients

  • CH&Co

    Solina UK invests in training young chefs and providing them with the best products through their brand Essential Cuisine. Solina has partnered with CH&Co to develop a 12 month training academy to help new chefs develop their skills for the future.

  • Chick'n Tin

    Solina developed turnkey food concepts Chick’n Tin. The concept illustrates how Solina works with long-standing clients to keep them at the forefront of the food industry. Chick’n Tin, a new concept, immediately appealed to our client Contimax.

  • Meny

    More convenience at the deli counter for Meny.  Solina Denmark partners with retail chain Meny to develop exciting convenience food solutions and boost the appeal of their meat and deli products to bring a fresh and appealing offer to customers.

  • Cris-Tim

    Cris-Tim becomes a market pioneer with new Clean label solutions. Cris-Tim called on Solina to help them develop clean label healthy meat products. The changes they made transformed not just their products, but also their sales, making them market innovators.