CHICAGO — The global food and beverage industry recently congregated in Cologne, Germany from October 7th to 11th for Anuga, a prestigious event known for spearheading innovation in the sector. At the heart of this culinary extravaganza lies the Anuga Taste Innovation Show, a stage that sets the spotlight on the most cutting-edge products unveiled during the exhibition. Regarded as a trend barometer and a wellspring of inspiration for the worldwide food business, Anuga continues to drive forward the boundaries of innovation.
This year’s edition saw an impressive participation of nearly 700 companies, all contributing more than 2,200 groundbreaking new products to the Innovation Show. Amongst these entries, 68 finalists emerged as beacons of forward-thinking food and beverage innovation. One such standout is the TU-NAH canned product from BettaF!sh, hailing from Germany. Formulated with seaweed and plant proteins, this product distinguishes itself as an allergen-friendly alternative by avoiding soy or wheat. Marketed as a “source of protein and fiber that is not only beneficial for you but also ‘betta’ for our oceans,” TU-NAH exemplifies a commitment to sustainable and health-conscious innovation.
Schouten Europe, based in The Netherlands, has brought to the table the Vegan No Egg White, claiming to be a “full-fledged substitute for egg whites” in terms of texture, taste, and appearance. This remarkable creation is composed of sunflower oil and soy protein, catering to the ever-expanding demand for plant-based alternatives.
In the domain of dairy alternatives, Austria’s Kern Tec has turned the spotlight on upcycling. Their vegan yogurt, crafted from apricot nuts – a byproduct traditionally discarded as waste or animal feed – provides a novel twist to sustainable food production. Available in blueberry, peach-maracuja, natural, and vanilla flavors, this product is a testament to innovative approaches to utilize underutilized resources. Furthermore, Kern Tec is exploring the application of cherry and plum pits, paving the way for nut-free spreads, gourmet oils, and a variety of dairy-type products. Their initiative showcases not only a commitment to waste reduction but also the creation of novel, high-quality products.
