The international food and drinks industry is meeting at Anuga in Cologne from 7 to 11 October 2023. Under the key theme “Sustainable Growth” more than 7,800 exhibitors from 118 countries will present a variety of products in 10 trade shows.
New trends and international product innovations, such as alternative proteins, are of particular interest here. The Anuga Taste Innovation Show is the central stage for the top innovations and is considered to be a trend barometer and source of inspiration for the global food business. Selected by a jury comprising of international trade journalists and market research analysts, the most important new products of Anuga are presented to the trade visitors and media representatives. In total, over 689 companies have applied to have over 2,200 ideas included in the special event. The jury selected 68 products and concepts from among these, which convinced in terms of their idea, innovative power, sustainability and creative implementation. In addition, ten products were also distinguished as being especially innovative.
The top ten innovations named at Anuga are:
• Sushi Rice Platter by Asian Table Wismettac Emea Holdings Ltd (Great Britain)
• BettaF!sh TU-NAH Tin by BettaF!sh from Germany
• Melis Pickle Soda by Euro Gida San. Ve Tic. A.s (Turkey)
• Yoghurt Alternative made from apricot stones by Kern Tec (Austria)
• Crunchy Mushroom Chilli by Lifestyle Ventures SDN BHD (Malaysia)
• Hexa-creme by Lyson Apiary (Poland)
• Vegan No egg white by Schouten Europe (Netherlands)
• Milch Garum by the Garum Project (Italy)
• Dried Mushrooms and Mixes by VG Fryer D.o-o. (Croatia)
• Chica Mexicana Tortilla Wheat Beer by Leighton Foods (Denmark)
This year’s new products focus on alternative proteins, clean label, as well as additional health benefits. In the section of plant-based and clean label products the exhibitors are offering soups made from pulses, minerals and proteins and 100 percent natural ingredients, vegan egg and protein substitutes or hand-made plantuccini, a plant-based interpretation of cantuccini.
In the section of alternative protein products the emphasis at Anuga 2023 lies on fish alternatives. Whether alternative crab patties, shellfish or fish, the manufacturers are betting on plant-based proteins and fibres. The innovations at the trade fair also include new yoghurt alternatives made from apricot stones or oatmeal dressing.
Innovations with additional health benefits are another key topic. In the beverage section the focus lies on functional ingredients and natural, plant-based ingredients from sustainable cultivation. To reach younger consumer groups, the exhibitors of Anuga are presenting beverages with unusual colours and exotic flavours or glitter. In addition to citrus, floral, plant-based aromas such as hibiscus, jasmine, rose and elderberry blossoms are extremely popular for both hot and cold beverages. Non-alcoholic alternatives continue to be an important trend too, particularly in the beer and wine sector. In addition, there are new upcycling products such as a tortilla beer that is brewed from left-over tortillas.
When it comes to fermentation, new products at the Anuga taste Innovation Show include for example a mushroom chilli or a fruit soda beverage made from fermented cucumber juice.
The catalogue of the exhibition and more information is exclusively available online on the Anuga website. For further information visit https://www.anuga.com/trade-fair/anuga/industry-sectors
