INNOVATION AND TRENDS IN FOOD-TO-GO AND READY MEALS

At the crossroads of home cooking, snacking, and ready-to-eat meals, this category meets a strong demand: eating well, easily, without sacrificing pleasure.

Driven by the rise of home-delivered meals and the search for practical and gourmet solutions, the catering market is experiencing particularly strong growth.

Catering market innovation at the core of category growth

In this context, innovation plays a key role in boosting the catering market. Unsurprisingly, pleasure is the main driver: it accounts for 67.4% of innovations, with a very marked increase of +10.7% in less than three years. Above all, consumers expect gourmet, generous, and inspiring recipes.

Conversely, health-related innovations are declining, particularly those focused on plant-based and natural products. (Source: NewFoodData - ProteinesXTC)

Variety of flavors to break the routine of meals

Flavor diversity remains the primary driver of catering innovation. Consumers expect dishes that surprise them, add variety, and renew their everyday meals. Recipes are becoming more expressive, with bold seasonings and daring combinations.

This can be seen, for example, in the development of delicatessen bowls combining proteins, grains, and vegetables, or street food-inspired ready meals such as wraps, tacos, and baos with a twist. Gourmet spreads combining grilled vegetables, spices, or fresh cheeses are also part of this quest for immediate and accessible pleasure.

More sophisticated recipes, closer to restaurant standards

Recipes are becoming increasingly sophisticated in the innovation of catering products. Brands are working harder on sauces, textures, and preparation methods to offer dishes that are perceived as higher quality.

This move upmarket is reflected in slow-cooked dishes, creamy risottos, fresh stuffed pasta, and recipes that highlight a central ingredient, such as slow-cooked meat or candied vegetables. The challenge is to offer an experience similar to that of a restaurant meal, but ready to eat.

Exoticism, a source of inspiration and escape

The openness to world cuisines continues to transform the catering offering. Asian, Mediterranean, Middle Eastern, and Latin American influences are finding their way into accessible and easily identifiable recipes.

Practicality redesigned around new uses

While practicality remains a cornerstone of the market, it is evolving towards more flexible formats. Innovations include meal kits to assemble, individual portions, and products designed for teleworking and meals on the go.

These solutions make it possible to put together a meal quickly, while retaining a certain freedom in the choice of ingredients and when to eat.

Integrated ecology, now a reflex

Finally, environmental awareness is now part of the catering landscape. Efforts are focused on lighter packaging, recyclable materials, and formats that are better suited to limiting waste.

Although not systematically promoted, this dimension accompanies innovation in catering products and responds to an expectation that has become implicit among consumers.