Ingreenients – Green Ingredients

Diana Drewes from Haute Innovation will talk to Simon Debade (founder of AKOUA), Michael Beitl (founder of Kern Tec) and Marco Schebesta (Managing Director of Catch-your-Bug) about the innovative and, above all, sustainable raw materials that can revolutionize the future of the confectionery and snack industry as ingredients.

Green pressure is increasing – ingredients influence purchasing decisions

With the end of the mask requirement in public spaces, people returned to normality. However, the pandemic has given new impetus to the sustainability debate in society. More attention is being paid to the origin and sustainable sourcing of products and raw materials. The confectionery and snack industry is facing critical customers and is trying to convince consumers of its own products with the greatest possible transparency.

In addition to the usual quality features such as vegan, healthy or kosher, CO₂ information will also influence customers’ purchasing decisions in the future. Technologies with locally available secondary materials are being tested that can enormously reduce the CO₂ footprint and expand the variety of products on offer.

Whether sweet fruit puree made from previously unused cashew apples, nougat cream made from stone fruit kernels or savory snacks made from insects: The industry worldwide is undergoing a transformation process towards snacks for a positive ecological conscience.

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