Ingredients - Sustainability Talk #2

Diana Drewes talks to Kao Impact and Birgit Tantner (founder of My Makery) about sustainable and healthy ingredients that can be used in the confectionery and snack industry in the future.

Baking mixes made from chestnut flour

When we waste food, we also waste the energy that was required for production and transport to the consumer. The Swiss-based company Kao Impact uses the previously little-used cocoa pulp for juices and related products. This simple strategy helps to increase the income of small farmers by 20-30% and reduce food waste by up to 40%.

Birgit Tatner from My Makery offers health-conscious lovers of freshly baked bread a wide selection of gluten-free baking mixes based on chestnut flour. In addition to chestnuts, flours made from hemp seeds, linseed or psyllium are also used. They form the basis of a diet rich in fiber and protein, which is metabolized by the body in an alkaline way.

The low glycemic index prevents blood sugar fluctuations and ensures a long-lasting feeling of satiety. The mixtures can also be used for waffles and other treats, depending on your preference.

The sustainability talk will take place on the “Sweet Week Talks & Tasting” stage in hall 10 of the Koelnmesse.

www.koa-impact.com
www.mymakery.de
www.prosweets.de