02.–05.02.2025 #prosweetscologne

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Special Show Ingredients

Collobaration x InGREENients

In the course of the sustainability debate, more attention is being paid to the origin and sustainable procurement of products and their raw materials. The sweets and snacks industry is also faced with critical customers and is trying to convince the consumers of its own products with the highest degree of transparency possible.


The green pressure is growing - ingredients influence purchasing decisions

In addition to the usual quality characteristics like "gluten or lactose-free, keto-friendly or koscher", a CO2 statement will also influence the customers' purchasing decisions in future. In this way, technologies will be tested using secondary materials that are locally available, which can hugely reduce the CO2 footprint and expand the diversity of the product offers.

Whether sweet fruit purée made from hitherto unused cashew apples, nougat cream made from the pits of stone fruits or salty snacks made from jellyfish: The industry is undergoing a transformation process worldwide in the direction of snack offers for the positive ecological conscience. Technological progess even allows CO2 to be implemented as a raw material for the production of protein powder and is completely shaking up the food industry.

Alongside the desire for more sustainability, above all the young customers also long for new, exotic flavour experiences. The manufacturers are satisfying this outright joy in experimenting with unusual aromas and are turning the home supermarket shelves into a culinary long-distance trip around the world.

Particularly Asiatic-style sweet and salty snacks are booming. For example, in Thailand savoury snacks made from watermelon seeds are offered, there are jelly babies made from seaweed from Japan and in Vietnam people are enjoying crisps made from fish skin.

On the special zone InGREENients, we will present you with an exhibition of snack innovations from all over the globe and will be especially focusing on the sustainability aspect and the use of unusual ingredients for small in-between nibbles.

In addition, exhibitors and visitors will be able to interact directly with the following selected innovators, who will present their products within the collaboration area:


The ingredients of Abnoba

The key flavor-giving ingredients of Abnoba are Ground Elder and Common Nettle.

Their ability to spread rapidly in nature has made them unwelcome guests in any garden. We are using this to our advantage.

By cultivating these two herbs without the need for pesticides or herbicides, we can contribute to the rejuvenation of local ecosystems. With their tremendious qualities regarding minerals and vitamins our herbs have been used as medicinal plants since the Middle Ages but then became forgotten.

To produce Abnoba, we rediscovered and use them in an purely regional manufacturing process applying a special fermentation process.

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Akoua Logo

In Benin, Africa alone - the home country of Akoua founder and owner Simon Debade, approximately 2 million tons of unprocessed, unused cashew apples are produced each year. Aqua processes these cashew apples into a direct juice that has 5 times more vitamin C than orange juice, as well as many other vitamins and minerals.

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Cascarítas Kay Schadewald
Cascaritas Logo

Cascaritas uses the unused skin and pulp of coffee cherries to create tea blends and soft drinks with caffeine and a unique taste. Food waste is reduced and farmers receive additional income.

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Today's protein production is insufficient for an ever-growing world population. Obtaining animal protein via insects is much more efficient than conventional livestock farming and can thus provide a remedy.

Insects are highly efficient feed converters, take up hardly any space due to their swarming behavior, and emit almost no Co2 emissions. Integrating insects into our diets allows us to address some of the major challenges of our time and helps us take another step towards sustainable living.

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I.M.A. Pilzling Ltd.
Pilzling Logo

Pilzling is the first urban mushroom farm in Cologne. As a nutrient base for their mushrooms, they transform by-products of urban life such as coffee grounds, wood chips and spent grains (residues left over from beer production) into high-quality protein sources.

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Kern Tec GmbH
Kern Tec Logo

Kern Tec develops innovative, sustainable ingredients and easy-to-use ready-to-use solutions for the food industry from previously unused fruit pits - from versatile milk alternatives, fine marzipan, nut spreads and much more.

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Supported by Haute Innovation, Berlin

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Special Show Sustainable Packaging

Connect with strong partners from the industry at the Special Show Sustainable Packaging!

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