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November 28, 2019

Climate protection on the plate – The latest trends in the food industry at the Green Week 2020

Intelligent packaging, new products from food residues and alternative sources of protein – the German food industry is using the International Green Week 2020 in Berlin to present various solutions for food production that help to conserve resources. Christoph Minhoff, Chairman of the Federation of German Food and Drink Industries, explains: “Sustainable is the food industry’s answer to the question ‘what will the future taste like?’ Today’s foodstuffs are more than just a source of nourishment and stimulants. For some time now foodstuffs have been a reflection of social needs. It should therefore come as no surprise that the most prominent trend in 2020 should be the sustainable development of foodstuffs. The diversity of this topic is also matched by the wide range of approaches aimed at providing suitable solutions. Reductions in packaging waste and food wastage, the stronger position of regional suppliers of raw materials due to shorter transport routes, the use of plant-based protein and, of course, the reduction in the amounts of sugar, fats and salt are just some examples illustrating the efforts being made by the food industry to adapt, in order to meet its obligations to human beings, animals and the environment. In 2020 our stand will again provide a clear picture of the innovations by creative people in our industry, and we are also looking forward to a productive dialogue.”

From 17 to 26 January 2020 some of the driving forces in the industry, commerce, catering chains and the food start-up scene will be presenting their products and ideas under the heading of ‘What will the future taste like’:

Air up is the world’s first drinks system to use pleasant odours to flavour water. It uses a biological trick to do this, known as retronasal smelling through the mouth.

Algomed is explaining the world of micro-algae, which not only provide a plant-based source of protein but also have many uses in food production, e.g. as colouring or as thickeners.

BanaBooms is the first breakfast cereal of which 40 per cent is made up of what would otherwise be wasted bananas. The basic ingredient is overripe bananas which food retailers can no longer sell.

CineBalls are small wafer balls made of wheat and hemp flour, filled with a salsa and cheese sauce, as an alternative snack for cinemagoers.

DANONE explains how it reduces food waste in its value-added chain, and the sort of sustainable packaging on which it is working.

Djahé offers non-alcoholic beverages with trendy new flavours.

Gütegemeinschaft Wertstoffkette PET-Getränkeverpackungen e.V. is demonstrating how recycling PET plastics can benefit the climate and the environment.

Issac Nutrition is Europe’s first protein powder made from insects.

Knärzje is a zero-waste beer made from discarded bread to help combat food wastage.

Kolonne 0 is showing how a high quality non-alcoholic wine can form part of a healthy diet.

Limoment is a non-alcoholic beverage, a high proportion of which is not from concentrate, and without any added sugar or sweeteners.

McDonald’s Germany, in a reference to the campaign ‘Whether you believe it or not’, is presenting the most important and exciting developments on the vital issues of packaging and sustainable agriculture.

Nestlé Germany has chosen sustainable nutrition in an age of (climate) change as its topic.

REWE is providing an accurate picture of its cooperation in a spirit of partnership with local suppliers and producers, who sell their products directly to local REWE stores. This not only helps the local community but also safeguards the future of many farming enterprises and producers in the area.

Schellenberg-Beverages is introducing Lowjito, the first sugar-free alcoholic cocktail.

ZestUp Beverages UG is a non-alcoholic beverage made from citrus peel. It uses organic peel from the juice extractors that can be found increasingly in supermarkets and bars.

There are opportunities to sample these products not only on the stands but also at the Cook & Talks event in the Bosch display kitchen. Visitors can enjoy the combination of fascinating interviews and delicious tastings here each day.

The annual International Green Week (IGW) is the world’s leading consumer fair devoted to the subjects of food and agriculture. In 2020 the IGW will be taking place from 17 to 26 January on the Berlin Exhibition Grounds. The BVE is the non-commercial sponsor of the IGW. The food industry’s combined stand at IGW 2020 is supported by Landwirtschaftliche Rentenbank.

AddItional information:

Bundesvereinigung der Deutschen Ernährungsindustrie e. V. (BVE)
Monika Larch
T +49 30 200786-167
Email: mlarch@bve-online.de

Lebensmittelverband Deutschland e. V.
Manon Struck-Pacyna
T +49 30 206143-127
EMail: struck@lebensmittelverband.de

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