Anuga

Looking for the latest innovations, valuable business connections and fresh market insights? Anuga Alternatives is the place to be. As Fabian E. Fuchs, Sales Manager DACH Retail at Beyond Meat, says: 💬 "For me, Anuga is the class reunion of the global retail food trade." That's exactly what makes Anuga unique: bringing together the entire global food industry to exchange ideas, discover innovations and create new business opportunities. Whether you're looking for new suppliers, business partners or the latest market insights, Anuga Alternatives is where the global alternative protein industry comes together. 📅 Anuga 2027 | 9–13 October | Cologne, Germany 👉 Exhibitor registration is open. Secure your stand today. Link in the comments

🎙️ Anuga Encounters: Why Packaging Is Driving the Next Beverage Boom Together with FutureFoodCo, we're continuing Anuga Encounters, our interview series that takes us beyond the trade fair halls and into the companies shaping the future of food & beverage. This time, we visited RHODIUS Mineralquellen und Getränke GmbH & Co. KG near Koblenz, where Hannes Tack, Managing Partner, shared his perspective on one of the biggest shifts in the beverage industry. 💡One thing became clear: Packaging is no longer just about protecting the product. It's becoming a key driver of innovation. ⭐️ Convenience is shaping consumer choice. Easy to carry. Quick to chill. Ready to enjoy. As ready-to-drink beverages continue to grow, cans have become one of the preferred formats across multiple categories. ⭐️ Sustainability matters. Lightweight packaging and efficient material use are becoming increasingly important as brands look for more sustainable solutions without compromising performance. ⭐️New beverage categories are accelerating demand. From RTDs to functional drinks and gut-health beverages, emerging categories are helping redefine what consumers expect…and packaging is evolving alongside them. But perhaps the most important insight was this: 💬 "Taste, taste, taste." No matter how functional a drink may be, no matter how innovative the packaging, success starts with a product consumers genuinely enjoy. At the same time, bringing a beverage to market involves far more than filling a can. From recipe development and regulatory requirements to packaging formats and speed to market, turning an idea into a successful product takes collaboration across the entire value chain. That spirit of collaboration is exactly what makes Anuga unique. As Hannes puts it, it's the place where the entire food & beverage supply chain comes together: from manufacturers and suppliers to retailers, innovators and decision-makers from around the world. Because innovation doesn't happen in isolation. It happens when the industry comes together. 💬 What do you think will shape the future of beverages most: taste, functionality or packaging innovation? Let’s discuss. 🎧 Listen to the full episode now. Link in the comments.

🥩Anuga Meat: Where Tradition Meets Tomorrow 🌍 The global meat industry is evolving. Changing consumer expectations, new technologies, sustainability initiatives, premium products and alternative proteins are reshaping one of the world's most dynamic food categories. At Anuga Meat, these developments come together under one roof. As one of the ten trade shows of Anuga, Anuga Meat is the international marketplace for meat, processed meat, game and poultry, bringing together manufacturers, retailers, foodservice professionals, buyers and industry experts from around the world. 🌍 What to expect ✨ Premium meat and processed meat products ✨ Poultry and game innovations ✨ Emerging protein concepts alongside traditional offerings ✨ International business opportunities across the entire value chain ✨ New technologies, product launches and market trends 🔮The future of the meat industry is not defined by a single trend. It's shaped by innovation across the entire category. From premiumization and convenience to sustainability, transparency and evolving consumer preferences, businesses are continuously adapting to meet the demands of global markets. At Anuga Meat, these conversations become opportunities. It's where established expertise meets fresh ideas. Where international markets connect. Where business partnerships begin. Because the future of meat is built through dialogue, innovation and global collaboration. 💬 Which development do you believe will have the biggest impact on the meat industry over the next few years: premiumization, sustainability, processing technologies or evolving consumer preferences? Let's discuss.

🌊 Plant-Based Seafood Is Growing Up 🌱 The next chapter of alternative proteins isn't just about new products. It's about building global partnerships. A recent example: According to vegconomist - das vegane Wirtschaftsmagazin, Berlin-based BettaFish!sh, known for its seaweed-based seafood alternatives, has been acquired by US company Bayou Best Foods. The acquisition brings together two women-led companies: BettaF!sh, founded and led by Deniz Ficicioglu and Bayou Best Foods, led by Kelli Wilson. Two companies, one shared ambition: making sustainable seafood more accessible across international markets. 🌍 Why does this matter? ⭐️ Collaboration and consolidation are becoming growth strategies Instead of growing market by market, companies are increasingly combining expertise, distribution networks and innovation capabilities to accelerate international expansion. ⭐️ Plant-based seafood is entering a new phase The category is evolving from early innovation to international scaling, with stronger retail and foodservice partnerships driving broader market adoption. ⭐️ Innovation travels across borders The acquisition will introduce Bayou Best Foods' plant-based shrimp to Europe, while expanding BettaF!sh's seaweed-based tuna and salmon alternatives across the US market. ⭐️ Seaweed continues to gain momentum As demand grows for sustainable protein sources, seaweed is emerging as a key ingredient, offering new possibilities for both product innovation and ocean-friendly food solutions. 🔮The future of food innovation isn't built by products alone. It's built by partnerships. As categories mature, collaboration, international expansion and shared expertise are becoming just as important as breakthrough ideas. Because the next generation of food innovation won't stop at borders. 💬 Which emerging category do you think has the greatest global growth potential: plant-based seafood, precision fermentation or cultivated food? Let's discuss.

🚀 The Future of Protein Is Built Through Collaboration The alternative protein industry is entering a new chapter. What began as a start-up movement is evolving into a global industry where scaling production, building resilient supply chains and creating cross-sector partnerships are becoming the key drivers of success. That's why we're proud to partner with the New Food Conference 2026, one of Europe's leading events dedicated to the future of alternative proteins, organized by ProVeg Deutschland in Berlin. Under the theme "Beyond the Hype: Resilient Systems, Cross-Industry Alliances," the conference will bring together more than 200 industry leaders to explore what's next for the protein transition. 🌍 Key topics include: 📈 Scaling the market How can resilient supply chains, smart production models and stronger retail and foodservice partnerships help alternative proteins move from niche to mainstream? 🧪 Technology, health & taste How are next-generation food technologies, changing consumer expectations and nutritional innovation shaping the future of alternative proteins? 🌱 Protein sovereignty How can Europe build a resilient, competitive and sustainable protein ecosystem while creating new opportunities across agriculture and the food industry? Beyond inspiring keynotes and panel discussions, attendees can expect exclusive tastings of market-ready innovations, valuable networking opportunities with international decision-makers and pre-conference events designed to foster even stronger collaboration across the value chain. 🤝 At Anuga, we believe the future of food is built through dialogue and collaboration. That's why we're proud to support the New Food Conference alongside ProVeg, bringing together innovators, manufacturers, retailers, policymakers and entrepreneurs who are shaping tomorrow's protein landscape. 📅 25 August 2026 📍 EUREF-Campus Berlin 🎟️ Join the conversation. As an official partner, we're excited to offer our community 30% off conference tickets with the partner code ANUGA10. We look forward to seeing the industry come together in Berlin. 👉 Check the comments for the full programme and secure your ticket today!

🎙️ Anuga Encounters: When Great Taste Drives Category Growth Together with FutureFoodCo, we're continuing Anuga Encounters, our interview series that takes us beyond the trade fair halls and into the companies shaping the future of food & beverage. ⭐️ Taste sells. In a blind test, more than 50% of people preferred Oatly to cow's milk in their coffee. But that number isn't what carries the brand. The product is. The taste. The foam. The convenience. That's why many cafés now reach for one product by default, not as the alternative, but as the first choice: Oatly Barista Edition. 🎙️ For our latest Anuga Encounters, we visited Oatly's Berlin office and sat down with Svenja Fritz, General Manager DACH & PL, to understand what really drives category growth. ✨ One thing became clear: Innovation alone doesn't build a category. Consumers do. And they stay when the product delivers on what matters most: ☕ Great taste 🥛 Outstanding functionality ✨ A seamless everyday experience As Svenja explains, success isn't just about offering an alternative. It's about creating a product that consumers actively choose. The Oatly Barista Edition has become a staple in cafés around the world, not because it's plant-based, but because it consistently performs where it matters most: in the cup. And that's only the beginning. New formats, flavours and applications continue to expand the category, with fans already asking for limited editions to become permanent. From coffee to matcha, plant-based products are increasingly becoming the first choice rather than the substitute. That's how a category grows: existing fans buy more and explore new flavours, while new consumers discover the category through products they genuinely enjoy. 🌱 The next phase of food innovation isn't about replacing existing products. It's about creating products that stand on their own. Products that deliver on: ✨ taste ✨ functionality ✨ convenience ✨ consumer experience At Anuga 2025, Oatly showcased this mindset with the launch of Baristamatic, an oat drink specifically developed for fully automatic coffee machines. Combined with multiple coffee machine set-ups and free coffee tastings, the stand became one of the busiest meeting points at the show, demonstrating how product innovation can create real engagement. Because the future of food isn't built on alternatives. It's built on products consumers genuinely love. One question remains: Will we see Oatly back in Cologne in 2027? According to Svenja, the conversation has already begun. 💬 What do you think drives long-term category growth most: better taste, better functionality or continuous innovation? 🎧 Listen to the full episode now. Link in the comments.

🌱50 Years of Organic. Ready for the Future. 📈 What does it take to stay relevant in the food industry for 50 years? For Bio-Zentrale Naturprodukte GmbH, the answer is clear: continue to evolve. According to vegconomist - das vegane Wirtschaftsmagazin, the German organic food brand is celebrating its 50th anniversary while simultaneously expanding its plant-based portfolio, demonstrating how established brands are adapting to changing consumer expectations without losing sight of their roots. 🌍 Why does this matter? ✨ Organic and plant-based are growing together Consumers increasingly expect products that combine organic quality with plant-based innovation, creating new opportunities for brands to meet both sustainability and health-conscious lifestyles. ✨ Innovation doesn't stop with heritage Long-standing brands are proving that innovation isn't just for startups. By expanding into new categories, they continue to stay relevant in a fast-changing market. ✨ Everyday plant-based choices are expanding From pantry staples to ready-to-eat products, established manufacturers are broadening their portfolios to offer consumers more plant-based options for everyday life. ✨ Tradition meets transformation The next wave of food innovation isn't only driven by new companies, it’s also shaped by established brands that combine decades of expertise with evolving consumer needs. 🔮The future of food isn't about choosing between tradition and innovation. It's about bringing both together. As consumer expectations continue to evolve, brands that successfully balance heritage, quality and innovation will be well positioned to shape the next generation of food & beverage. 💬 Can established brands drive food innovation as successfully as startups or is it the combination of both that moves the industry forward? Let's discuss.

💪 High Protein: One Trend. Different Generations. At the beginning of the year, we already highlighted Powerhouse Protein as nnova Market Insights' #1 Top Food Trend for 2026. Now, new research from Innova Market Insights reveals why protein continues to dominate innovation across Europe: every generation is embracing it…but for different reasons. 📊 Protein means something different to everyone ⭐️ Gen Z looks for convenient, high-protein products that fit fast-paced lifestyles, while also expecting great taste and exciting formats. ⭐️ Millennials increasingly associate protein with overall wellness, active living and balanced nutrition, not just sports performance. ⭐️ Gen X values protein as part of everyday health, seeking products that combine functionality with convenience for busy routines. ⭐️ Boomers are more likely to choose protein to support healthy ageing, muscle maintenance and long-term well-being. 🚀 What does this mean for brands? Protein is no longer a one-size-fits-all claim. Innovation is shifting toward products that meet the needs of different consumer groups: from ready-to-drink beverages and snack bars to dairy, bakery, ready meals and plant-based alternatives. At the same time, consumers expect more than added protein. They want: ✨ great taste ✨ enjoyable texture ✨ clean ingredients ✨ convenient formats Protein has evolved from a fitness trend into a lifestyle driver. The opportunity for brands isn't simply to add more protein, it’s to understand who they're creating products for and how those needs differ across generations. Because the future of protein isn't defined by one consumer. It's shaped by all of them. 💬 Which generation do you think is driving the next wave of protein innovation? Let's discuss.

🎙️ Shaping Anuga Together Together with FutureFoodCo Food, we launched Anuga Encounters, a new format that takes us beyond the trade fair halls and into the conversations shaping the future of food & beverage. Because Anuga isn't just active every two years. It's an ongoing dialogue with the industry. ⭐️ One thing became very clear after Anuga 2025: Success isn't the finish line. It's the starting point. Every edition brings valuable insights from exhibitors, visitors, partners and industry experts around the world. These conversations help us understand what's working, where expectations are changing and how Anuga can continue to evolve. That's why one of our biggest priorities between editions is simple: ✨ Listen. ✨ Exchange ideas. ✨ Keep improving. 💬 As Jan Philipp Hartmann puts it: "There's always room for improvement. We need the feedback from our stakeholders to know where to improve…and that's exactly what we're doing at the moment." Every conversation, every insight and every piece of feedback helps shape the next edition. Because creating a better Anuga 2027 isn't about looking back. It's about listening, learning and continuously evolving together with the industry. 💬 What do you believe makes a trade fair truly valuable for exhibitors and visitors? Let's discuss!

✨ Have you ever taken a bite of something that tasted great but somehow still felt disappointing? Chances are, it wasn't the flavor. It was the texture. When we talk about food trends, we often focus on flavor, nutrition or sustainability. But what about texture? According to new insights from Innova Market Insights, texture is becoming an increasingly important factor in how consumers experience food, influencing everything from indulgence and satiety to convenience and health perception. 💡Why texture matters Consumers don't just want food to taste good. They want it to feel right: ✔️Creamy ✔️Smooth ✔️Thick ✔️Crunchy ✔️Juicy Texture plays a key role in creating memorable eating experiences and can even help consumers perceive products as more satisfying and enjoyable. ⭐️ The rise of healthy & handy As demand grows for healthier, more convenient food options, ingredients such as fibers and hydrocolloids are helping manufacturers improve texture while supporting product performance. From dairy alternatives and beverages to sauces, desserts and plant-based products, these ingredients help create the mouthfeel consumers expect, while supporting trends such as clean label, reduced calories and added functionality. 🔮 The future of food innovation isn't just about what consumers taste. It's also about what they feel. As brands continue to develop products that are healthier, more convenient and more enjoyable, texture is becoming a powerful tool for differentiation. Because sometimes, the most important ingredient isn't visible on the front of the pack. It's the experience behind every bite. 💬 Which texture trend do you see gaining momentum: creamy, crunchy, chewy or something entirely new? Let's discuss.