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.
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:
With the power of regional forests, ABNOBA dares to look back as well as leap forward, rediscovering the ancient secrets of German forest herbs.
ABNOBA is a 100% locally produced, refreshing and healthy drink to awaken the spirits of life that carries the character of the Black Forest.
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.
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.
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.
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.
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.
Hall: hall 10.1
Booth: booth D50/E51
Supported by Haute Innovation, Berlin
Connect with strong partners from the industry at the Special Show Sustainable Packaging!
