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: