Enzyme and XTC North America Presents: 2011, A Year in Review, and the Top Trends for 2012

Yesterday, one of the year’s must-attend events in the food world took place, as Enzyme and XTC North America jointly presented their yearly insights on current and upcoming food trends to a full house of over one hundred industry players, media influencers and reporters.

The event opened up with XTC North America’s Dustin Gilman, who shared some highlights for 2011’s year in review. “Pleasure” was defined as the #1 trend, and was displayed through examples in many food categories including local and artisan products, and even in some mega-trendy foods, like bacon!

Next, Enzyme’s Louis Giguère wowed the audience with interesting and eye-catching examples of various products displaying innovative characteristics in design and packaging. Global practicality, high-impact and authoritative designs, as well as new interpretations were expertly described, showing differentiated and exciting new features.

Finally, Frédéric Blaise closed the conference with a detailed and informative outlook on the trends that will shape our food industry for 2012. Here is a sample of some of his views for this upcoming year:

Healthing: health + living, modifying eating behaviors in order to personally live as healthy a life as possible.
Ingredience: consumers who are interested in the true origin of production of a product, i.e. how it’s made, and what goes into making it
EgoCuisine: the return of home cooking by using more sustainable and ethical ingredients.
Mood Food: food that de-stresses, brings more comfort, menu’s that are more adapted to moments as well as seasonality.
Expect the Unexpected: Planning for the unexpected to surprise the consumer while adjusting to their environment.

This event proved to be an amazing success for both Enzyme and XTC North America. Here are a few pictures and articles from the event: