Sustainable nutrition has many aspects – food industry displays 2023 trends at the IGW

30 November 2022
At the International Green Week 2023 the focus of the combined stand of the Federation of the German Food and Drink Industries (BVE) and the Food Federation Germany is on sustainable nutrition.

Chief executive Christoph Minhoff: “Despite the massive crises confronting us for almost three years, food industry companies have not ceased working to fulfil their promise of sustainability: We represent every type of approach to climate-neutral production, certified raw materials, plant-based foods, fully recyclable packaging as well as innovative technologies ranging from fermentation to new breeding methods: Which of them becomes a market success is as always decided by the consumer. For them, key factors besides sustainability are flavour and, because of inflation, affordable prices.”The combined stand is located in Hall 3.2 and at 700 sqm is over twice as big as at the last event in 2020. That means more ideas and creative minds! Currently, taking as their slogan ‘What will the future taste like?’, the exhibitors from industry, commerce, catering chains and the food startup scene who are due to display their products and ideas from 20 to 29 January 2023 are as follows:

Akalfood markets nutritious algae recipes for spirulina from their own production. These are grown in the state of Hesse using renewable energy sources, are manually harvested and carefully dried. All Akalfood products containing spirulina can be tried out on the stand, including crumble, bars, soap, granola and bread mix. (On the stand from 20 to 23 Jan. 2023).BRAIN Biotech develops genome editing alternatives using CRISPR/Cas. This technology is based on enzymes, which as “G-dases” have also been developed for the international market and have a variety of applications. In microbial production processes they contribute significantly to the creation of new kinds of foods; and in agriculture they are a method for enabling important plants to adapt to changes in the environment and consumer habits within a very short period of time.Using CO2-driven precision fermentation, Colipi produces oils and proteins from yeast in order to provide sustainable food for the world’s population at affordable prices. Using microbial processes with solitary cells raw materials are produced – without farming areas, deforestation or a carbon footprint.

Danone is showing what change tastes like and how we can all contribute to a healthier planet, by practising a flexitarian diet for example. The focus here is on the B Corp (Benefit Corporation) certification, as Danone’s goal is to become 100 per cent B Corp certified by 2023. This international certificate is awarded to companies for socially responsible and ecological activity. Visitors can also try out dairy and plant-based products on the stand.

Gütegemeinschaft Wertstoffkette PET-Getränkeverpackungen e.V. awards a seal of approval for PET bottles in the food industry with a material recyclability of at least 25 per cent. Under the heading ’Recycling is climate protection’, the stand will display why it is important to maximise the recyclable content of plastic packaging.

Happy Coco is marketing vegan organic coconut-based dairy alternatives as well as regional raw materials such as oats. The products are also climate-neutral. Together with Ecochain and Eaternity, Happy Coco has calculated the carbon footprint of the entire supply chain and is offsetting it by planting trees with its partner Trees for All. (On the stand from 26 to 29 Jan.2023)

HEVNLY’s vision is to create a world where a balanced vegan diet and sweet dishes are not mutually exclusive, but instead can complement each other. Their products, including cake, are without added sugar, are gluten-free, vegan and rich in proteins. (On the stand from 26 to 29 Jan. 2023)

HOLY ENERGY markets powder-based beverages which consumers can enjoy with a clear conscience. They contain only natural flavouring and colouring. (On the stand from 20 to 22 Jan. 2023)Just Nosh is a startup that stands for natural, minimally processed plant-based snacks with an Indian origin. (On the stand from 20 to 23 Jan. 2023)

Mars is providing an answer to the question as to how sustainable snack consumption can have a positive effect on the climate and is showing what 100 per cent socially responsible cocoa sourcing looks like in Europe. Mars is presenting the Wrigley‘s Oral Healthcare Programme for dental research. Visitors can try out its new plant-based EXTRA chewing gum. The red and yellow M&M ® characters will be sure to attract Instagram followers on the colourful Mars stand.

On its 100 square-metre stand McDonald’s is highlighting its sustainability drive, particularly where packaging and farming are concerned. Visitors can find out more with the McDonald’s Cube and various interactive options such as AR games.Mondelez is presenting its sustainability project in order to highlight its Snacking Made Right strategy. It includes Cocoa Life (a global sustainable cocoa programme), Harmony (sustainable wheat cultivation) and Too Good To Go (alliance against food waste). Interactive modules, a quiz and naturally Milka chocolate await visitors!

Nestlé has pledged to reach a global climate target – a “green zero”! To achieve this Nestlé is starting with the major cause of its greenhouse gases: raw materials. Milk is one of the main sources, responsible for 1.1 kilos of CO2 per litre. Germany’s first eco dairy farm is in North Hesse. Here, Mario Frese runs a farm with 135 cows which provide milk for the mozzarella on Wagner-brand pizzas. Together with its partners Nestlé is targeting a “green zero“ in three years. That means avoiding, reducing and capturing emissions. Visitors to the stand can find out how exactly that will work. Fittingly, ’Piccolinis’ will be served from the Wagner pizza oven.
REWE is highlighting the measures this food retailer is taking to make it easier for customers to choose climate protection. Under the heading #umdenkbar, all its current and established sustainability activities are being brought into focus. Whether the topic is the first supermarket to grow basil and breed fish on a rooftop, the campaign with the NABU Climate Fund to revitalise moors, or short supply routes due to regional product sourcing and long-term partnerships with producers – visitors can find out about the many initiatives and ideas directly at the fair.

Food banks are charity organisations that are independent and rely on solidarity. In Germany, 960 food banks are committed to reducing food waste and poverty, and support over two million people with food that has been saved from the bins. On 23 and 24 January the federal association will be presenting its activities on the stand.

Visitors will be able to sample food not only on the stands but at Cook & Talks events at the cooking display, where Daniel Schade from the German Association of Chefs and Sebastian Morgenstern will be showing off their skills. The presenter duo of Sonja Meise, a food influencer, and Kai Völker, a radio HR1 presenter, will be asking the questions.

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