Ingredients – Functional and Climate-Conscious

Most people do it at work or in the evening on the couch, some on the go, or even out of boredom. Sometimes snacking even replaces entire meals. The special exhibition “Ingredients – Functional and Climate-Conscious” shows what we will consume in the future. In addition to functional ingredients and sustainable raw materials, innovative food tech solutions and unusual flavors are presented, setting new trends for the confectionery and snack industry.

How would you like your ice cream? With cow’s milk or from microorganisms?

Quark bars made from real milk proteins produced by microorganisms in a bioreactor; vitamin D-enriched baked goods; or ice cream made from carbon-fed single-celled microbes: These are just a few examples of how innovative processing technologies such as precision and microfermentation will change our snacks and confectionery in the future.

It doesn’t get more organic than this. Ultra-pure foods from the lab.

Another biotechnological process that’s practically on everyone’s lips is called tissue engineering. Originally, the process was developed to produce skin grafts from real skin cells for burn victims. Now it’s also used to grow beef, chicken, and even salmon from real animal cells in the lab.

The first lab-grown meat products are already available for purchase in Singapore and Australia. Such processes not only offer options for significantly reducing CO2 emissions, but they also help produce pure, additive-free food under laboratory conditions.

Vegan products continue to grow in popularity. According to statistics, more and more people in Europe are adopting a vegan diet. Sweden, Norway, and Denmark currently have the highest percentage of vegans at 4% of the population, followed by Italy (3%) and the United Kingdom, Austria, and Germany (2%). Vegan snacks and sweets are also increasingly finding their way into the shopping bags of flexitarians, as they are perceived as healthier and more sustainable.

As in all other sectors, sustainability remains a dominant topic of conversation. To reduce CO2 emissions, production methods and raw materials are being scrutinized, leading to unusual collaborations between manufacturers. For example, the Danish start-up Endless Food uses brewery pomace to produce cocoa-free cocoa. This intriguing combination, in times of fluctuating commodity prices, illuminates the confectionery landscape like a beacon of light.

Functional ingredients with natural health-promoting properties, drinkable snacks, and, of course, exotic flavors from around the world will also be on display. Anyone wanting to learn more and sample the products is warmly invited to the special “Ingredients – Functional and Climate-Conscious” area of ​​ISM Ingredients.

www.ism-cologne.de/events/sonderflaechen/special-show-ingredients