Ingredients
Special area on sustainable raw materials for the confectionery and snack industry
2–5 February 2025, Cologne
location: ProSweets Cologne
organizer: Koelnmesse
exhibit selection and didactics: Diana Drewes
There are plenty of food trends. They reflect people’s constantly changing eating habits. Visitors to the special “Ingredients” area at ProSweets 2025 in Cologne can experience which trends will influence the selection and processing of ingredients for confectionery and snack manufacturers.
New ingredients for healthy and sustainable snacks
More and more consumers are choosing products that are good for them and the environment. Vegan products in particular are perceived as healthy and sustainable. Sales are growing steadily, as is the range of products on offer. In the future, solid oat milk in leaf form will be found next to potato milk on supermarket shelves.
The younger generation in particular is open to new tastes and unusual ingredients when it comes to a sustainable diet. Generation Z seems to be well informed about food and turns out to be talented and fearless in the kitchen. Homemade bread made from gluten-free chestnut flour or pine wood is served with fig leaf oil and homemade spice mixtures made from dehydrated vegetable and fruit peel scraps.
Liquid foods are an innovative combination of convenience, nutrition and new culinary experiences. In today’s fast-paced and mobile society, sweet or savory snacks to drink are becoming increasingly popular without compromising on taste and nutritional value.
Functional foods that offer health benefits for consumers beyond pure nutrition are also clearly on trend. Sugar alternatives made from chicory root, the pulp of cocoa beans or Southeast Asian fruits are finding their way onto the market.
As part of the special “Ingredients” area, Haute Innovation will present the latest and most exciting ingredients and raw materials to interested trade fair visitors. Together with selected start-ups, all the senses will be addressed.
photo: Diana Drewes
Oil dispenser made from sunflower seed shells
23 September 2024
With Solio, Katherine Lopez has developed an oil dispenser in the form of a…
Natural fiber reinforced car seat
22 October 2023
The focus of the project "Design for Recycling" is a seat shell that is made…
MotorSkins morphing textiles
19 April 2022
Berlin based start-up MotorSkins designs and produces textiles with embedded…
Furniture for the additive mass production
10 August 2024
The Swedish interior agency "Industrial Poetry" has investigated the inherent…
IGNIS – Light from waste heat energy
12 August 2020
The availability of affordable, independent and, above all, clean electrical…
Brake disc with reduced fine dust
21 April 2021
Fine dust endangers our health. One of the main sources is traffic, especially…
Texoversum
15 July 2023
With the "Texoversum", Reutlingen University has put into operation a training…
Invisible Terracotta Solar Rooftile
10 May 2023
The family-run business Dyaqua has developed a technology to integrate a…
Xarvio – Digital Farming
8 January 2021
BASF Digital Farming GmbH has received the renowned Crop Science Award for the…