Archive for the ‘Events’ Category

Bakery China 2018

May 5th, 2018
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With an exhibition area of over 200,000 square meters this year, Bakery China 2018, to be held on May 9-12, has attracted more than 2,100 exhibitors from all over the world.

As an important indicator of China’s robust growth on bakery, Bakery China ( was launched 21 years ago and has developed into the world’s largest exhibition in this area. As the organisers of this high-profile and impactful event, China Association of Bakery & Confectionery Industry (CABCI) and Bakery China Exhibitions Co., Ltd. will welcome more than 140,000 professional visitors from over 110 countries and regions at the Shanghai New International Expo Center for Bakery China 2018, where every participant will truly experience the vibrant prosperity and innovation of China’s bakery industry.

China’s bakery industry, which has been experiencing a rapid growth since the end of last century, boasted a 20% average growth rate between 2003 and 2016 and is emerging as a global leader in the industry. In the forthcoming months, the country is expected to become the largest producer and consumer of bakery products. According to statistics on bakery enterprises above state-designated scale from the National Bureau of Statistics of China, in 2017, China’s bakery and confectionery production (including pastry/breads, biscuits, chocolates, frozen beverages, instant noodles and sweetmeats) totalled 35.899 million tons, with a prime operating revenue of RMB 743.178 billion, at a year-on-year growth of 8.29%.

As indicated by CABCI, based on a population of 1.37 billion, China’s per capita annual consumption of bread in 2017 was only 4.4kg. Compared to an average of 10kg in South Korea, over 20kg in Japan and over 70-80kg in the US and Western European countries, it is obvious that China holds great potential of growth and expansion. Fast urbanisation and diversification of people’s diets will be the key drivers for the growth of the bakery industry in China.



Bakery, Events ,

IBIE seeks speakers for 2019 show

March 10th, 2018
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Industry professionals will have the chance to present best practices, provide hands-on demonstrations and share the latest trend and technical research with more than 23,000 grain-based foods professionals at the International Baking Industry Exposition (IBIE). The show is currently accepting proposals to speak at the event scheduled for Sept. 8-11, 2019, in Las Vegas.

The show’s education program, IBIEducate, will offer more than 90 sessions of targeted educational opportunities for attendees in every role and every segment of the baking industry. IBIE’s comprehensive program will be offered in specialized tracks and address trends and topics across a spectrum of industry needs. There also will be a full day of education on Sept. 7, 2019, to respond to requests made by attendees and stakeholders, said Andrea Henderson, chair of the IBIE Education Task Force.

Speaker candidates will be asked to leverage their unique insights and skills to present in classroom sessions in creative and engaging ways. Session topics may include automation technology; cannabis edibles for bakery; food safety and sanitation; hands-on skills in artisan baking, pastry and decorating; marketing skills for retail businesses; new ingredients and production trends; retail trends; and workforce hiring, training and retention. IBIE is open to considering proposals on any fresh, relevant topics in the baking industry as well.

Industry professionals are encouraged to submit a proposal on the IBIE web site by April 20, 2018.




Winners announced at Masters de la Boulangerie

February 24th, 2018
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From 3rd to 5th February, the much-anticipated Masters de la Boulangerie organised by Lesaffre, took place, at the heart of the Europain show in Paris.

Artists-experts in international baking, also visionaries and pioneers for their profession, 3 new elite bakers have just been awarded the honorary title of 2018 World Master Baker :

  • Peter BIENEFELT – Nutritional Bread Making (Netherlands)

Bake & Dine Challenge Bread takes center plate:   “Tasty Highlight” A multi-flavoured bread that dresses  and completes a laid table, to arouse  guests’ curiosity.

Bake & Dine Challenge Bread takes center plate: “Tasty Highlight” A multi-flavoured bread that dresses and completes a laid table, to arouse guests’ curiosity.

  • Déborah OTT – Gourmet Baking (France)

Creation & Innovation Challenge The Wow factor Viennese  pastry: “The Parisienne” A brioche with passion fruit cream... and also – a female bust, enrobed in  lace, which evokes the French era of  Parisian cancan evenings.

Creation & Innovation Challenge The Wow factor Viennese pastry: “The Parisienne” A brioche with passion fruit cream… and also – a female bust, enrobed in lace, which evokes the French era of Parisian cancan evenings.

  • Peng-Chieh WANG – Artistic Bread Making (Taiwan)

Art of dough challenge The multi-coloured spectacle of the General and  his officers is one of the best-known celebrations  in  Taiwanese  religious  art.  The  battle  crown,   the   make-up,   the   touches   of   gold   and   the    decoration, the drum and the trident have been  painstakingly   reproduced.    Without  forgetting  the  use   of    Taiwanese    fruits    like     lychee and rose.  A  section  of  the  piece  was   for       tasting...       revealing        its  flavours  of  prune  and   flowers.

Art of dough challenge The multi-coloured spectacle of the General and his officers is one of the best-known celebrations in Taiwanese religious art. The battle crown, the make-up, the touches of gold and the decoration, the drum and the trident have been painstakingly reproduced. Without forgetting the use of Taiwanese fruits like lychee and rose. A section of the piece was for tasting… revealing its flavours of prune and flowers.

Men and women who are writing a new page in the history of baking…

« As organiser, Lesaffre showcased its vision of the bakery of tomorrow and the candidates all got on board. We took a risk, they did too – and the results are clear to see! »
Nadine Debail, Event Communications Manager – Lesaffre


Bakery, Events , , ,

ISM 2018: Sweets and snacks trends

February 3rd, 2018
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Suppliers from all over the world are exhibiting at ISM, the world’s largest trade fair for sweets and snacks, again this year. Almost 1,660 exhibitors from 73 countries are bringing along numerous new products and ideas and they intend to impress the experts at ISM with them.

As always, there will be delicious chocolate and beautiful filled chocolates at ISM. For example a Spanish company has created semi-spheres made of chocolate, the surface of which break open to reveal small sweets in the shape of shattered Mediterranean tiles. Chocolate containing algae is a further novelty. Another manufacturer uses rice milk for its bars of chocolate and chocolate sticks. Deep red and yellow shades are created by adding raspberries or mangos to bars of chocolate which also taste fruity.

The trade visitors can also try out “making jelly babies themselves” or a “crafting set” for the cookie/marshmallow/chocolate sandwich at the trade fair. Baking mixtures with all the trappings provide tins, fondant and the decorations in one. Because the “do-it-yourself” trend has long since taken the baking world by storm. This is why the selection of decorations made from fondant, marzipan and sugar products is large, colourful and diversified. These are also available in vegetarian versions. Those who enjoy mixing and building can form a sugar mixture into small towers and castles. Of course, the building can be eaten afterward, because then it turns into chewing-gum.

The next Halloween season is round the corner when it will be time for a skull filled with sweets. Or liquorice in the shape of Dracula grimaces, optionally sweet or sour.

One can eat money when it is made out of edible paper. And there are also fruit gum bottles of Cola without sugar.

Sugar-reduced is an important keyword in the world of sweets and snacks. For example, alongside different sugar-reduced chocolate, bakery, sweet and chewing-gum products there are also roasted almonds without sugar that are sweetened with a sugar substitute instead.

Protein – a general trend in the food industry – is frequently found in biscuits, chocolate or snack products. In this way, bars are often made out of ingredients with a high protein content, frequently combined with fruit or vegetables. Here chickpeas are also implemented as a savoury snack and freeze-dried fruits are also offered for snacking together with again and again nuts and seeds.

There are versions for all consumer wishes and needs: Vegetarian, vegan, gluten-free, lactose-free, fat-free.

Exotic spices and ingredients are often used. For example in a sandwich spread with Matcha tea. Coconut is a frequently used taste enhancer, i.e. in small cakes, delicious “cherry pie”-flavoured biscuits refined with coconut, in popcorn, chocolate and filled chocolate creations and in a coconut dip for wheat or rice waffles.

Combinations like pineapple and curry (in crisps), vinegar and carrot (also in crisps), lemon and chilli (tomato crisps), crisps that taste like fried eggs or raspberry with pepper are further highlights. Especially long Masala-flavoured crisps (22cm) remind one of Indian spices. The bread crisps with a taste of mild curry also join the ranks here. People, who like cheese, can look forward to biscuits containing Gouda and cumin. In organic quality incidentally.

The visitor will frequently come across the theme organic at ISM, not only among the ingredients, but also in terms of the packing. One manufacturer of crisps has had an organic bag made for its products and is presenting it at the fair.

Sustainability is an ongoing trend for cocoa, but also for other ingredients.

ISM is exclusively open to trade visitors.

Parallel to ISM: ProSweets Cologne – the international supplier fair for the sweets and snacks industry. Over 300 companies from the sections manufacturing, packing and ingredients are once again expected in Cologne from 28 to 31 January 2018.

Source: ISM


Confectionery, Events ,

ISM 2018: Dylan Lauren presented with the ISM Award 2018

February 3rd, 2018
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“I have loved candy since I was a kid”: Dylan Lauren, the founder and owner of Dylan’s Candy Bar, discovered her passion for sweets at a young age. “She always had sweets in all of her pockets as a kid,” reported Richard Ross, President of Galerie Candy. As her long-standing companion and business partner, Ross held the laudation for the award winner, Dylan Lauren, who was presented with the ISM Award 2018 on Sunday evening in the scope of an exclusive dinner. The prize has been presented by ISM, the world’s largest and most important trade fair for sweets and snacks for exceptional services to the sweets and snacks industry since 2014.

Dylan Lauren paved the way for one of the largest sweet and lifestyle brands worldwide with the shop and sales concept she introduced in 2001: Dylan’s Candy Bar. In the meantime the company has 26 subsidiaries among others in New York, Chicago and Los Angeles. “The stores are full of life and a wonderful experience,” commented Ross. In addition to 7,000 different types of sweets, Dylan Lauren, who brings together candy, fashion and art, also sells accessories, clothes and jewellery. He added, “The Queen of Candy is a successful entrepreneur, a real leader and true inspiration for the whole candy business.”

In her address, Dylan Lauren not only thanked everyone for the award that she said she was delighted to win, but also her colleagues and employees for their commitment. She also paid tribute to the contribution of her business partners in the success of her company. „You make my job easy“. In the 16th year after founding her company – “sweet sixteen” as Lauren put it – she still radiates enthusiasm and joy. „Candy is a magic dream and pure imagination“. She went on to say that the ISM Award is a gold medal in the sweets business and she is pleased to belong to the illustrious circle of winners.

The ISM Award was handed over by Bastian Fassin, Chairman of the International Sweets and Biscuits Fair Task Force (AISM) and Gerald Böse, President and Chief Executive Officer of Koelnmesse GmbH. The jury of the ISM Award comprises of international representatives from the industry, trade and field of science. ISM organisers are Koelnmesse and its industry sponsor, the International Sweets and Biscuits Fair (AISM) Task Force.

Prize winners to-date:

2014 Herman Goelitz Rowland Sr., Chairman of the Board, Jelly Belly Candy Company, USA

2015 Felix Richterich, proprietor and CEO of Ricola AG, Switzerland

2016 James N. Walker, Walkers Shortbread, England

2017 Gota Morinaga, Representative Director, Representative Chairman,
Morinaga Co. Ltd., Japan,

ISM, the world’s largest and most important trade fair for sweets and snacks, will be presenting around 1,660 exhibitors from 73 countries this year. The trade fair is exclusively open to trade visitors.

Parallel to ISM: ProSweets Cologne – the international supplier fair for the sweets and snacks industry. Over 300 companies from the sections manufacturing, packing and ingredients are once again expected in Cologne from 28 to 31 January 2018.

Source: ISM


Confectionery, Events ,

Europain introduces the bakery of 2020

February 3rd, 2018
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3 – 6 February 2018 in Paris-Nord Villepinte, France

In 2018, the new edition of Europain will introduce a simplified structure segmented into three sections -MANUFACTURING – SELLING – MANAGING – which will make it easier to identify the latest services, products and equipment. How to manage a business? Optimise organisation? Treat customers? In an industry that is experiencing deep transformations it is essential to make the right choices and find the best solutions. Europain brings together in one place all the major players concerned with the management of businesses in the bakery pastry industry.

Selling: a friendly living space

Today, when entering the shop customers want to find more than a simple baguette or a cake. They want to be able to sit down and enjoy a pleasant moment, find hot beverages, delicacy snacks to take away or savoury products at meal times. For professionals in the industry, creating a coffee corner or a workspace, as well as optimising design and layout are some of the opportunities available to help boost sales, but they also represent challenges to keep up with the customers and the market.
The exhibitors attending Europain 2018 will present a varied offering including cafeteria products, ingredients and finished products for bakery catering, but also small equipment, appliances and services to help professionals transform local shops into versatile places where customers can come to eat and exchange.

Selling: the connected shop

Digital is also affecting consumer habits significantly throughout the whole Food Service industry, including bakery pastry naturally. From checking opening hours to online sale, mobile payment and click & collect, new technology is changing the business and the services that customers have come to expect, in particular the millennials.
All the players who can help professionals ensure the transition will be present at Europain: advice, dedicated technology and equipment etc., with an emphasis on central questions such as online ordering and managing unsold products.

Not to be missed on the Forum
Interview of Steeve Broutin, Rapidle CEO, on Click & Collect solutions, Sunday 4th February, 10:50 am.
Interview of Camille Colbus, Too Good To Go, on digital solutions to manage unsold, Tuesday 6th February, 10:50 am.

Managing: management made easy

All the aspects related to running a bakery pastry business will also be addressed: legal support, insurance, accounting, production planning, and of course, training and human resources management. Visitors will find for instance software packages covering all the facets of staff management.
Many technological solutions designed to save time and optimise sales will also be featured: automatic debit, stock management and staff turnover are among the many examples together with numerous other services proposed to professionals in the bakery pastry industry, regardless of the size of their business.

Finally, in the heart of the “Managing” section, the Schools street presents training programmes for all the trades in the sector. The industry is flourishing and many types of training programmes are available today: basic training, continuous training, online, short-track, etc. Students or entrepreneurs retraining in the sector will find here information on the training programmes available and possibly future collaborators.

Not to be missed on the Forum
Interview of Emmanuel Tertrais, founder of Baguette Academy on digital learning in bakery, Sunday 4th February, 4:35 pm.
Round table with Cédric Le Brian, consultant and bakery manager, about human ressources and management, Monday 5th February, 3:10 pm.




Top French chef Paul Bocuse dies aged 91

January 27th, 2018
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French president leads tributes, saying ‘chefs are crying in their kitchens at the Elysée and everywhere in France’

Paul Bocuse, the Michelin-starred chef and celebrated master of haute cuisine, died in France on Saturday.

Bocuse, 91, was one of the leading exponents of the 1970s culinary trend of nouvelle cuisine. His restaurant has held three Michelin stars continuously for more than 50 years.

Tributes to the man variously described as “Monsieur Paul”, the “chef of the century” and the “Pope of gastronomes” poured in after his death was announced.

The French president, Emmanuel Macron, described Bocuse as “the incarnation of French cuisine”.

“His name alone sums up French gastronomy; his generosity, his respect for traditions but also his innovation,” Macron said.

“Today French gastronomy has lost a legendary figure who transformed it profoundly. Chefs are crying in their kitchens at the Elysée and everywhere in France. But they will carry on his work.”

Bocuse reportedly died in his sleep in the same room in which he was born in February 1926 at his family home at Collonges-au-Mont-d’Or, north of Lyon. His family had worked as chefs since the 17th century, and Paul Bocuse maintained the tradition.

“I’m lost when I leave here,” he told Le Point magazine in 2013. “If I spend the night in another bed, to find my bearings I have to sleep with the Saône [river] to my left.”

During the war he served as a volunteer in Gen de Gaulle’s Free French Army and was injured in Alsace in eastern France, earning the Croix de Guerre decoration. After the war, he began his apprenticeship with Eugénie Brazier, known as “Mother Brazier”, one of the first chefs to win the coveted Michelin three stars.

Bocuse obtained his first star in 1958, and a second two years later, after transforming his family-run establishment, L’Auberge du Pont de Collonges, which became a temple to French cuisine and has held three Michelin stars since 1965. At the time of his death, he had nine restaurants in and around the city of Lyon and several abroad, including in Japan, the US and Switzerland.

“Bocuse’s style? In a word: constant. An eternal marriage-à-trois between cream, butter and wine,” wrote Le Point on Saturday.

Bocuse admitted he liked keeping his dishes simple and traditional, like a pot-au-feu or boeuf bourguignon and avoided fussy cooking and “peas that are cut in quarters”.

“That’s the best cooking. You don’t change a recipe that works,” Bocuse said, adding that he owed his long and celebrated career to hard work.

“To stay at the top, there’s no surprise: the golden rule is work, more work and always work … I work as if I’m going to live for a hundred years and enjoy life as if each day is the last.”

On Saturday, the French interior minister Gérard Collomb, mayor of Lyon for 16 years before appointed to his cabinet job, tweeted: “Paul Bocuse is dead. Gastronomy is in mourning.

“Mr Paul was France. Simplicity and generosity. Excellence and the art of living. The pope of gastronomes leaves us. May our chefs, in Lyon, as in the four corners of the world, long cultivate the fruits of his passion.”

Image: Wikipedia

Source: The Guardian



New Product Awards winners announced for Europain

January 13th, 2018
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A committee of bakery and pastry professionals announced seven winners for the Europain new product awards. “Among them are products that will help you save time and water and work comfortably in the kitchen no matter your height or range of mobility,” said Elizabeth Meaney, spokesperson for Europain, in a press statement. And the winners are…

• LINUM EUROPE– Flui, a water doser that shuts off the water as soon as the set quantity is reached.
• SASA – Modular trolley shelves used for storage, to save space and or to advertise.
• SOFINOR – An electrically adjustable table that adapts to your height or disability.


• MIWE MICHAEL WENZ – MIWE shop baking suite, a software tool allows you to manage, monitor and synchronize your systems’ data remotely.


• EURALAX – A motorized convertible shop window that switches from sales behind a counter to open self-service.
• INDUTEX – Softouch anti-slip paper for cake, which is a material stabilizing cake in its box during transportation.
• Les celliers associés – A range of three ciders by Val de Rance.

Europain is a global event featuring French and international suppliers.The award ceremony will be held at Europain on Feb. 4.


Bakery, Events, Pastry

Fi Europe 2017 Innovation Awards: The Winners

December 16th, 2017
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The world’s largest food and beverage ingredients show announces the winners of its coveted Innovation Awards for 2017. A true barometer of food and beverage trends, the Fi Europe Innovation Awards honour research teams and product developers for their outstanding innovations and invaluable contributions to the industry. Mirroring the market, protein solutions featured high on the winners’ podium this year. More hotly contested than ever before, the 2017 Awards were presented at a festive ceremony on 28 November at Messe Frankfurt, Germany. There were ten Fi Europe Innovation Awards categories, plus two Start-up Innovation Challenge categories. A total of 17 companies were shortlisted in the Fi Europe Innovation Awards and a further 10 in the Start-up Innovation Challenge.

The winners of the Fi Europe Innovation Awards 2017 are as follows:

The Sustainability Champion Award went to pioneering oils producer IOI Loders Croklaan for its sustainable and transparent supply chain strategy for palm oil.

The Organic Champion Award was won by herba ingredients, an allergen-free producer of organic rice flour for baby food that is fully traceable, from cultivation to final ingredient.

The Future of Nutrition Award (the only category open to non-Fi Europe exhibitors) was presented to Alberts for its Automated Smoothie Machine, Europe’s first fresh smoothie vending machine – now in use at Carrefour outlets in Belgium.

The Clean Label & Natural Innovation Award went to Ingredion, who convinced the jury with its clean label-compatible functional rice flour for use in soups, sauces and ready meals.

Winner of the Life Stages Innovation Award was Novozymes, a leader in biological solutions, for its Formea milk proteins – a promising ingredient for infant formulas with a reduced risk of allergic reactions.

The Performance Nutrition Innovation Award went to ARLA Food Ingredients for its taste-neutral whey protein isolate for use in protein-enriched sports drinks that are as crystal-clear as water.

The Growth Categories Innovation Award was won by ERIE Foods International for its low-fat milk protein crisps. Containing 90 percent protein, these can be consumed as they are or used as an ingredient in bars and breakfast cereals.

The Reduction & Reformulation Innovation Award went to DSM for an innovative cheese culture that makes it possible to reduce the fat content of cheese by up to 30 percent and still maintain the texture and mouthfeel of full fat cheese.

For the Expo FoodTec Innovation Award there was no winner, but the company Handary received a high commendation for its biodegradable antimycotic protective film that prevents mould growth in solid, packaged food.

Start-up Innovation Challenge winners

The Best Innovation Award went to Chromologics, a biotech company spun out from the Technical University of Denmark in July this year. Its first product is ChromoRed, a water-soluble, natural red pigment produced from a proprietary non-GMO fungal strain.

The Best Natural Ingredient Award was won by Swiss start-up Alver for Golden Chlorella , a protein-rich, nutrient-dense sustainable micro-algae.

Richard Joyce, Fi Europe Brand Director, and Awards Jury chairman Peter Wennstöm of The Healthy Marketing Team led the celebrations and presented the awards.

Commending the winners for their achievements and successes, Richard Joyce said: “The theme of Fi Europe 2017 is ‘Thought Leadership’, and reflecting this, our Awards winners are concrete proof of how those who are experts in their fields can push boundaries and pave the way for the development of solutions that satisfy consumer demands and drive new trends.”

Peter Wennstöm added his congratulations, saying: “The jury was thoroughly impressed by the diverse ways in which companies are mastering current challenges and trends, such as with all natural and plant-based solutions. The high calibre of the entries as well as the jury members, who had expertise in every field of the industry, are both proof of the quality of the Fi Europe Awards.”



Events ,

Final report Anuga 2017

October 28th, 2017
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Record fair closes on an excellent result: Around 165,000 trade visitors from 198 countries

Export and innovations are the growth drivers of the worldwide food industry

The 34th Anuga was the best trade fair in a long time for many of the exhibitors. More than 7,400 companies from 107 countries, a new record, presented products from all over the world and all categories over the course of five days. Around 165,000 trade visitors from 198 countries took advantage of this unique offer for sourcing, information and ordering at top level. “Anuga is the world’s biggest and most important business platform for the international food industry,” Gerald Böse, President and Chief Executive Officer of Koelnmesse, commented towards the end of the event. “The trade fair brings the global supply and demand together very precisely. With its clear concept and focus on relevant themes, it is a reliable marketplace for the global food world for customers from Germany and abroad.” In addition to the high level of internationality, which characterised the picture of the trade fair on all days, the quality of the visitors was once again outstanding. For example, Executive Directors and top buyers from leading global trading companies were registered. The out-of-home market was also represented by international teams in Cologne as well as decision-makers from the major online trading companies. The trade fair was opened by the NRW Minister, Christina Schule Föcking. The honorary guest at the opening was the Indian Minister for the Food Processing Industries, I.E. Smt. Harsimrat Kaur Badal. India was the partner country of Anuga 2017.

“Once again we have experienced a record-setting Anuga,” remarked Friedhelm Dornseifer, President of the German Association of the German Retail Grocery Trade (BVLH). “The high interest from the international food industry proves that the trade fair is a must-attend event in the diaries of the food manufacturers and buyers. Anyone, who wants to get a picture of how the world will eat and drink today and in the future, has come to the right place at Anuga every time. Besides the presentation of innovative products, the latest trends in trading with food were also the key focus of the trade fair. And these are digital. The customers will become more and more increasingly omnishoppers. They expect a networked buying experience, where the bricks-and-mortar trade, online media and the usage of mobile device all merge into one. But the digitalisation is not going to lead to the end of the supermarket. The consumers will continue to visit the shops to buy foodstuffs using all of their senses. Each technological advance that supports the retail trade in providing its customers with the corresponding offers is very welcome.”

The Chairman, Dr. Wolfgang Ingold, summed it up for the Federation of German Food and Drink Industries (BVE): “Today, growth in the food industry is only possible through exports. Every third Euro is already now earned abroad. As the world’s largest and most important trade fair for food and beverages, Anuga is thus also the biggest and most important platform for the export business of the German food industry. The German food manufacturers were once again this year able to impressively demonstrate that they have plenty more to offer than enjoyment – they are namely also the leaders in terms of quality, safety and diversity! That is also the reason why our food industry is among the TOP 3 export nations with a turnover of Euro 56.7 billion in the export business. Innovations play a central role in retaining this leading position. We are more innovative than any other branch of industry: Every year over 40,000 new products are introduced onto the market in Germany alone. Hence, Anuga is also the global leading trade fair of innovations.”

“Anuga demonstrated anew in the year 2017 its huge relevance, appeal and charisma for our entire industry,” emphasised Guido Zöllick, President of the German Association, DEHOGA. “Over the course of five fully-packed trade fair days, it was the unique source of inspiration for F&B trends, new products and forward-looking technologies for food professionals from all over the globe.”

They were all there: The registration data of Anuga shows that the entire trade was present in Cologne, both from Germany and abroad. They included Aeon, Ahold, AlbertHeijn, Aldi, Auchan, Carrefour, Coop, Costco, dm, Edeka, Globus, Hofer, Jumbo, Kroger, Metro, Migros, Müller, Norma, Rewe, Rossmann, Sainsbury, Sams Club, Schwarz Group, Sobeys, Spar, Target, Tesco and Walmart. Amazon and were present from the online trade. Furthermore, buyers from numerous specialised online platforms were also among the visitors of Anuga. Important importers and international wholesalers also travelled to Cologne to attend the trade fair.

Important buyer groups from the out-of-home market (food service, communal catering, system gastronomy companies) were also welcomed at Anuga, among others Autobahn Tank & Rast GmbH, CHEFS CULINAR, Gourmet International, Ikea, LSG (Supply Chain Sarl), Sysco (USA), SPCgroup (Korea), Transgourmet and YORMA’S AG.

Furthermore, it became evident again at Anuga that the trade fair is an indispensable sourcing platform: Many exhibitors were able to address their customers from the processing industry directly and conclude important contract transactions.

“This response shows that business is done in Cologne, what’s more across all channels, from the classic trade, to the various categories of the out-of-home market. And that at top and also international level,” stated Katharina C. Hamma, Chief Operating Officer of Koelnmesse.

The share of foreign participants was high both among the exhibitors (90% foreign exhibitors) as well as among the visitors. The foreign share of visitors increased up to 75 percent (2015: 68 percent). “The growing number of buyers from abroad is clearly noticeable from the increased number of visitors,” explained Katharina C. Hamma. As usual the attendance from the EU countries and Switzerland was high. An increase in the number of visitors was particularly recorded from Italy, Spain, France and the Netherlands. More visitors also attended from the USA and Canada. The attendance from China, Japan and the partner country, India, was also very good. More visitors were counted from South Ameria too, especially from Brazil, Peru and Uruguay. There was also an increase in the number of visitors from the Near East and states of North Africa, i.e. from Iran, the United Arab Emirates, Morocco and Tunisia. More people visited Anuga from South Africa as well this year.

The export-oriented food industry was thus able to reach an international and first-class trade audience at Anuga. The innovations, which as always were a key focus of Anuga, contributed towards providing the industry with new impulses and ideas. These trend themes included food and beverages that are rich in protein, new products on the theme “superfoods” and numerous new ready-to-go/ready-to-eat ideas. Sustainable concepts as well as organic products were still high in demand, vegetarian and vegan themes were also a major focus. Alternative sources of protein like insects were a theme of intense discussion among the media.

Anuga in figures:
7,405 companies from 107 countries took part in Anuga 2017 on exhibition space covering 284,000 m². These included 716 exhibitors from Germany and 6,689 exhibitors from abroad. The share of foreign exhibitors was 90 percent. Around 165,000 trade visitors from 198 countries attended Anuga 2017, the foreign share was 75 percent.

The next Anuga will take place from 5 to 9 October 2019.

Further information:

Koelnmesse – Global Competence in Food and FoodTec:
Koelnmesse is an international leader in organising food fairs and events regarding food and beverage processing. Trade fairs such as the Anuga, ISM and Anuga FoodTec are established world leaders. Koelnmesse not only organises food trade fairs in Cologne, Germany, but also in further growth markets around the globe, for example, in Brazil, China, Colombia, India, Italy, Japan, Thailand, the United States and the United Arab Emirates, which have different focuses and contents. These global activities enable us to offer our customers a network of events, which in turn grant access to different markets and thus create a basis for sustainable and stable international business.

Further Information is available at:

The next events:

veganfach, Cologne, Germany, 03.-04.11.2017

Andina Pack, Bogota, Colombia, 07.-10.11.2017

ISM, Cologne, Germany, 28.-31.01.2018

ProSweets Cologne, Cologne, Germany, 28.-31.01.2018