Food trends of the future - The food industry presents trends at the International Green Week Berlin 2018
Insect burgers, canned cold coffee and açaí lemonade are current trends that already offer a foretaste of tomorrow’s foods. For those interested in discovering the food trends of the future the combined stand of the Federation of Food Law and Food Science (BLL) and the Federation of German Food and Drink Industries (BVE) at the International Green Week Berlin 2018 will be the place to head. From 19 to 28 January 2018, taking as their slogan ’Food trends of the future’, the two main food industry organisations will be inviting visitors to find out more in Hall 22a.
“Superfoods, alternative protein sources, enriched proteins, innovative recipes, sustainabliity, regional products and flexible diets – our stand will feature foods that represent the future and cover a wide range of trends. This much we can already say: the future will be diverse and have something to suit everyone’s taste. Our producers will make sure of that and our aim is to highlight it“, said Christoph Minhoff, managing director of the BLL and BVE. Not only will tomorrow’s food trends be on show at the Future Food Show, some of them can also be sampled directly at the fair. A number of food industry startups will be offering their new products and will also be available to talk to visitors. Companies taking part will include Philosoffee, Grillido, Grizzly Snack, Caté, LIMAI and the Bug Foundation.
However, it is not just startups which will be aiming to make their mark at the world’s largest consumer exhibition. Two major food and drink companies will also be represented on the combined stand of the BLL and BVE. The REWE Group and Nestlé Deutschland will be highlighting aspects of tomorrow’s food trends from their standpoint. Minhoff: “The fact that two large enterprises will be taking part shows how important the Green Week is for the industry. It is the only trade fair where producers come face to face with consumers. We want to take advantage of that and start up a joint dialogue.”
At the cooking show, which next year will be sponsored for the first time by Küppersbusch, a long-established company, visitors to the Green Week can discover that tomorrow’s foods will above all be diverse and tasty. Together with Sebastian Morgenstern, Daniel Schade and Philip Schundau of the Association of German Chefs will be inviting experts to Cook & Talk events, where the latter will give visitors a chance to sample topical food trends with unusual dishes and at food tasting sessions. The cooking show staged by Küppersbusch will also be the place to head for younger visitors who have registered for student cooking events as part of the Messe Berlin programme for schools. Interactive events such as these support the BLL and BVE’s aim to actively provide food and diet information. Visitors to the stand can also take part in a quiz where they can test their knowledge of the food trends of the future. Full details of the Cook & Talk programme, including the times when startups will be on the stand, will be published in January on the internet pages of the BLL and BVE.
Over the last nine years the combined display of the BVE and BLL has been an important meeting place for consumers, trade visitors and representatives of politics and the media, and at the last event attracted 150,000 visitors. The BVE is also the non-commercial sponsor of the Green Week.
The combined stand of the food and drink industries at the Green Week 2018 is supported by Landwirtschaftliche Rentenbank.
For additional information:
Bund für Lebensmittelrecht und Lebensmittelkunde e. V. (BLL)
Manon Struck-Pacyna, T:+49 30 206143-127, email: firstname.lastname@example.org
Bundesvereinigung der Deutschen Ernährungsindustrie e. V. (BVE)
Anne Schnell, T: +49 30 200786-122, email: email@example.com