On 28 January, Diana Drewes from Haute Innovation will be talking to Simon Debade (founder of AKOUA), Michael Beitl (founder of Kern Tec) and Marco Schebesta (Managing Director of Catch-your-Bug) about the innovative and, above all, sustainable raw materials that could revolutionise the future of the confectionery and snack industry as ingredients. On 30 January, Diana Drewes will be talking to Laurids Pernice (Abnoba), Daniel Salzburg (Cascaritas) and Christian Vetter (Pilzling Cologne)
With the end of the mask requirement in public spaces, people returned to normality. However, the pandemic has given new impetus to the sustainability debate in society. More attention is being paid to the origin and sustainable sourcing of products and raw materials. The confectionery and snack industry is facing critical customers and is trying to convince consumers of its own products with the greatest possible transparency.
Green pressure is increasing - ingredients influence purchasing decisions
In addition to the usual quality features such as vegan, healthy or kosher, CO2 information will also influence customers' purchasing decisions in the future. Technologies with locally available secondary materials are being trialled that can reduce the carbon footprint enormously and expand the variety of products on offer.
Whether it's a refreshing lemonade made from weeds, soft drinks and teas made from unused coffee cherries or hyperlocally produced low-fat snacks, the industry is undergoing a global shift towards snacks for a positive ecological conscience.