Ingreenients – Snackable Ingredients

With the end of the mask requirement in public spaces people returned to normality. However, the pandemic gave new impetus to the sustainability debate in society. Greater attention is being paid to the origin and sustainable procurement of products and raw materials. The confectionery and snacks industry faces critical customers and tries to convince consumers of its own products with the greatest possible transparency.

The green pressure is increasing – ingredients influence purchasing decisions

In addition to the usual quality features such as gluten or lactose-free, keto-friendly or kosher, a CO₂ information will influence the customer’s purchasing decision in the future. Technologies with locally available secondary materials are being tested, which can enormously reduce the CO₂ footprint and expand the variety of product offerings.

Whether sweet fruit puree made from previously unused cashew apples, nougat creme made from stern fruit kernels or salty nibbles made from jellyfish: the industry worldwide is undergoing a transformation process towards snacks for a positive ecological conscience. Technological progress even makes it possible to classify CO₂ as a raw material for the production of protein powder and to completely transform the food industry.

In addition to the desire for more sustainability, young customers in particular are longing for new, exotic taste impressions. The manufacturers respond to this joy of experimentation with unusual flavors and turn the supermarket shelf at home into a culinary long-distance journey through the world.

Asian-inspired sweet and salty snacks in particular are booming. In Thailand, savory snacks are made from watermelon seeds, in Japan, gummy bears are made from seaweed, and in Vietnam, people enjoy chips made from fish skins.

With the special area “Ingreenients”, the future agency “Haute Innovation Berlin” is showing an exhibition of snack innovations from all over the world on behalf of Koelnmesse and, above all, is highlighting the sustainability aspect using unusual ingredients for that little snack in between. In addition, exhibitors and visitors can engage in direct exchange with selected innovators.

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