FUTURE FOOD500 WORKSHOPS

This hands-on workshop reveals how artificial intelligence is revolutionizing market research and product development, giving forward-thinking businesses a critical competitive advantage.

Learn to leverage AI tools to dramatically reduce research timelines while improving accuracy in trend identification. Through real case studies, you'll see how companies have successfully transformed emerging patterns into profitable product categories—often before competitors even recognize the opportunity exists. We'll guide you through practical frameworks for closing the gap between spotting a trend and launching a market-ready product, with specific focus on recognizing which patterns have genuine scale potential versus fleeting fads.

Participants will leave with actionable methodologies for integrating AI into their innovation processes, cutting research time in half while making more confident, data-driven decisions about product development and market entry.

A revolutionary workshop by architect and food design pioneer Martin Hablesreiter, who has focused almost exclusively on the cultural history and development of food design. This concise workshop will explore:

• The sensory perception involved in eating (tasting, smelling, touching, hearing, seeing) and its impact on food design
• Sensory trends driven by technological and sustainable developments
• The consequences of functional and technological aspects, such as preservation, production methods, logistics or AI, on the design of edible products
• Through examples, the necessity of analyzing cultural contexts is demonstrated. A product that does not fit into the everyday culture of a target market or align with foreseeable cultural conditions (lifestyles) will not sell.
• The importance of cultural frameworks: culturally influenced eating behaviors in different societies
• The significance of ecological sustainability for the current and future market with a focus on technology
• The untapped potential of food narratives and food aesthetics

An eye-opening workshop that will delve into why the world does craze over K-content like ‘Demon Hunters’ yet K-food often remains a mere curiosity.

The "Netflix Effect" vs. The "Kitchen Reality"

• The Content Boom: Everyone knows K-Drama (e.g., Demon Hunters, Squid Game). K-Content is already a global language.
• The Food Gap: However, K-Food is still "loading." Cultural curiosity hasn't fully translated into daily consumption yet.
• The Lesson: Moving beyond the "Netflix hype" and build a professional supply chain.

Regional Reality Check: Where is the money?

• Europe (The Early Stage): Europe is still a "Blue Ocean" but requires deep education and adaptation.
• South East Asia (The Red Ocean): Currently oversaturated. Competition is fierce, and margins are shrinking.
• The Middle East (The Land of Opportunity): Positioned perfectly between the two. High interest, high purchasing power, and ready for premium K-Food.

Why K-Food is not a "Plug-and-Play" business and how you can win in this market

• It’s Not Just Spicy: You cannot win by simply bringing "what sells in Korea."
• The Chef’s Perspective: Success requires understanding local palates and solving logistics (Halal, climate-controlled storage, etc.).
• Real Talk: Don't enter the market just because it's "trendy." Enter because you have a solution for local consumers.

 

As global health concerns rise and governments seek to curb obesity and diabetes rates, sugar taxes have become a widespread policy tool. From Europe to Asia, numerous countries have implemented levies on sugary drinks and products, signaling a significant shift in consumer markets and regulatory landscapes. For businesses, this trend represents a fundamental change in how products are formulated, marketed, and consumed.

This workshop presents a holistic toolbox for high-intensity sweetener modification, built on a breakthrough scientific insight that taste can be smelled, enabling new approaches to product innovation, differentiation, and profitability in the food and beverage industry.

• Sweet taste functions as an evolutionarily conserved signal that guides humans toward foods rich in readily available energy.
• Sweet perception emerges from the dynamic interplay between bottom-up sensory signals and top-down cognitively mediated processes, including memory, expectation, and learned associations.
• Sweetness can be smelled via the retro nasal pathway unlocking a new strategy for sugar reduction.
• Mouthfulness is essential in sugar reduction. It is driven by oral tribology rather than rheology and accelerates the onset of sweetness.
• Sweet lingering from high-intensity sweeteners arises in both the oral and retro nasal cavities, calling for new tools that can suppress both pathways simultaneously.