Innovation in the savory sector is evolving at a rapid pace. Consumers are demanding healthier, more convenient, and more sustainable products—without compromising on flavor, quality, or the dining experience. To meet these new challenges, it is no longer enough to simply be aware of trends; it is necessary to understand how to turn them into real formulation solutions.
With this idea in mind, Come & Taste by Trades was born—a new experiential workshop aimed at professionals in R&D, innovation, and product development, where we bring together clients and partners to share knowledge, analyze trends in the ready-to-eat meals and sauces market, and discover, through hands-on experience, the solutions that will shape the future of the category.
From Trends to Implementation
Held at Terra Veritas (Barcelona), Come & Taste by Trades was designed as a forum to combine strategic vision with practical application, helping attendees understand the direction in which the ready-to-eat meals and sauces market is evolving.
The event began with a presentation on the evolution of the savory sector in Europe and the main drivers of consumption, followed by the five trends that are shaping innovation in the category:
Rather than simply identifying trends, the goal was to inspire new opportunities for development and demonstrate how these market shifts can be transformed into products that offer real added value to consumers.
- Tradition Reinvented
- Horeca-to-Home
- Precision Health and Active Nutrition
- The New Gourmet and Spicy Treat
- Technological Efficiency and Eco-Packaging
Rather than simply identifying trends, the goal was to inspire new opportunities for development and demonstrate how these market shifts can be transformed into products that offer real added value to consumers.
From Inspiration to Formulation
Following the trends session, the TRADES technical team Following the trends session, the TRADES technical team offered specialized training on functional fibers and carrageenans, delving into the role these ingredients play in the development of savory products.
The day continued with a tour of five technical stations, where participants discovered various solutions from our portfolio applied to real-world formulation challenges:
- Dehydrated ingredients
- Texturizing and Fiber Solutions
- Concentrated broths and herb blends
- Quick-cooking grains and legumes
- Flavors and Dairy Specialties
The small-group format facilitated direct interaction with our specialists, allowing participants to ask questions, share experiences, and observe how the ingredients perform in real-world applications.
An experience that ended around the table
While attendees toured the various technical stations, a professional chef prepared a tasting menu using many of the ingredients and solutions presented during the event.
The event concluded with a tasting of this menu, a way to put theory into practice and demonstrate how trends, the functionality of ingredients, and technological innovation can translate into real-world offerings for the market.
Because at Come & Taste, innovation isn't just explained— it's experienced and savored.
Thank you for joining us
We would like to thank all the participating companies, our partner suppliers, and the entire TRADES team for making this first edition of Come & Taste by Trades possible.
The event’s warm reception encourages us to continue creating spaces where we can share knowledge, inspire new ideas, and bring food innovation to life from a practical perspective.
See you in the next issue.
