Anuga 2024: At the forefront of technological innovation
Chicago The global food and beverage sector gathered from October 7–11 at Anuga in Cologne, Germany. Top new goods at Anuga are showcased on the main stage, the Anuga Taste Innovation Show. It is regarded as a trend indicator and inspiration source for the world’s food industry.
Almost 700 firms entered almost 2,200 innovative goods in the Innovation Show this year. A total of sixty-eight finalists showcased innovative food and beverage ideas. For instance, BettaF!sh of Germany’s TU-NAH cans are allergen-friendly since they are made with plant proteins and seaweed rather than soy or wheat. “A source of protein and fiber that is good for you and even ‘betta’ for our oceans” is how the product is promoted.
In terms of texture, flavor, and appearance, Vegan No Egg White from Schouten Europe in the Netherlands bills itself as a “full-fledged substitute for egg whites.” It is made from soy protein and sunflower oil.
For Austria’s Kern Tec, upcycling served as a differentiator in the dairy substitute market. The firm uses apricot nuts, a byproduct usually thrown away as garbage or animal feed, to make its vegan yogurt. The product is available in vanilla, peach-maracuja, blueberry, and natural tastes.
The business is investigating the usage of cherry and plum pits in addition to upcycling apricot pits. Nut-free spreads, gourmet oils, and other dairy-type products are examples of potential uses.
The Garum Project srl, Italy, won another Anuga Taste competition using repurposed materials. The business transforms liquid cheese whey into a creamy, honey-textured product. A sustainable, umami-rich taste enhancer for use at home is milk garum. With a two-year shelf life, the product may be used to improve food flavor without adding too much salt. In order to better control calorie and saturated fat content, it also permits a decrease in the amount of dairy used in recipes.
Leighton Foods A/S in Denmark has long struggled with imperfect tortillas and wrappers. In order to create the Chica Mexicana Tortilla Beer, which is brewed with 10% salvaged tortillas, the firm teamed together with a German brewery.
The fermenting technique utilized on pickle juice is akin to that of Tortilla Beer making. Melis Pickle Soda is a carbonated beverage created by Euro Gida San. Ve Tic. A.s. in Turkey using fermented pickled juice that has been recycled. The savory, bubbly soft drink has the potential to offer practical advantages including electrolyte hydration and gut health benefits from postbiotic chemicals produced during fermentation.
In Anuga, these kinds of unusual functional substances were widely available. Lyson Apiary in Poland can distinguish its Hexacreme Pistachio Spread from others thanks to bee pollen. About 68% of the shelf-stable spread is made of pistachio paste, bee pollen extract, and multi-flower honey. Together with being high in protein, calcium, potassium, iron, and lutein, the components make a delectable spread. More than 200 distinct chemicals found in bee pollen help the body perform a variety of tasks.
Exhibitors from Anuga displayed a variety of mushroom-based items, such as drinks, snacks, and meat substitutes. Truffles, a near related of other fungus rather than a mushroom, were one of the most popular taste trends. Truffles were combined into bread spreads, added to popcorn as a spice, and included in quick porridge mixtures.
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Awards were given to Lifestyle Ventures SDN BHD in Malaysia for their Man Fook Vegan Crispy Mushroom Chili. It’s a vegan way to add earthy richness and a fiery bite to noodles or rice. With its dried mushroom mixtures of farmed and woodland mushrooms, Croatia’s VG Fryer D.o-o. became victorious. Soak them in boiling water, then cook as fresh mushrooms.
Anuga 2023 hosted around 140,000 trade visitors from 200 countries and about 7,900 exhibitors from 118 countries. The share of foreign exhibitors was 94% and at 80%, there was a record share of foreign visitors.