Media ANUGA 2023: International Food and Beverage Industry Exhibition, Cologne, Germany (October 7 to 11, 2023) 14

ANUGA 2023 (Cologne, Germany: October 7 to 11, 2023): The world's largest internation food and drink industry commenced in Cologne, Germany. In the next five days, there were more than 7800 exhibitors from 118 countries under the theme "Sustainable Growth". ANUGA 2023 is 10 trade shows in one with new trends and international product innovations are of central importance. The ANUGA Taste Innovation Show is the main attraction: selected by a jury composed of international trade journalists and market research analysts, the most important new products of ANUGA were presented to trade visitors and internatinal media. 689 companies applied to have over 2000 ideas to be included and the jury only selected 68 products and concepts from these based on criteria of idea, innovation, sustainability and creative implementation. The top 10 innovations were the following: 1. SUSHI RICE PLATTER: Asian Table Wisttemac Emea Holdings (Great Britain); 2. BETTAFISH TU-NAH TIN: BettaFish (Germany); 3. MELIS PICKLE SODA: Euro Gilda San. Ve Tic. A.s (Turkey); 4. YOGHURT ALTERNATIVE MADE FROM APRICOT STONES: Kern Tec (Austria); 5. CRUNCHY MUSHROOM CHILI: Lifestyle Ventures SDN BHD (Malaysia); 6. HEXA-CREME: Lyson Apiary (Poland); 7. VEGAN NO EGG WHITE: Shouten Europe (Netherlands): 8. MILCH GARUM: Garum Project (Italy); 9. DRIED MUSHROOMS AND MIXES: VG Fryer D.o.o. (Croatia); and 10. CHICA MEXICANA TORTILLA WHEAT BEER: Leighton Foods (Denmark). All these new products have one common theme: alternative proteins, clean label products and health benefits. In the PLANT-BASED section, they offered soups made from pulses, minerals and proteins from 100% natural ingredients, vegan egg and protrein substitutes or hand-made plantuccini, an plant-based interpretation of cantuccini. In the ALTERNATIVE-PROTEIN seciton, the emphasis was on fish alternatives from plant-based proteins and fibers. Also included were yoghurt alternatives made from apricot stones and oatmeal dressing. In the HEALTH-BENEFITS section, the focus was on younger consumer groups. In addition to citrus, floral and plant-based aromas like hibiscus, jasmine, rose and elderberry blossoms were popular for hot and cold beverages.Non-alcoholic beverages were also popular as alternatives in the wine and beer sectors such as new upcycling products like tortilla beer from left-over tortillas. In the FERMENTATION section, examples included mushroom chili and a fruit soda beverage made from fermented cucumber juice. Creative ideas included a black meat loaf just in time for the Halloween holidays.(All texts and photographs by Rene Zamora, Photograher, Newsmexx, Henderson, Nevada  USA).