{"id":11923,"date":"2023-09-25T11:57:10","date_gmt":"2023-09-25T09:57:10","guid":{"rendered":"https:\/\/www.haute-innovation.com\/?p=11923"},"modified":"2024-01-11T11:25:32","modified_gmt":"2024-01-11T10:25:32","slug":"snackable-ingredients","status":"publish","type":"post","link":"https:\/\/www.haute-innovation.com\/en\/events\/exhibition\/snackable-ingredients\/","title":{"rendered":"Snackable Ingredients"},"content":{"rendered":"

[vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”2″ top_padding=”0″ bottom_padding=”4″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ inverted_device_order=”yes”][vc_column column_width_percent=”100″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”4″ mobile_width=”0″ width=”7\/12″][vc_single_image media=”11926″ media_width_percent=”100″ el_class=”first-image” uncode_shortcode_id=”203967″][\/vc_column][vc_column column_width_percent=”100″ gutter_size=”2″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”4″ mobile_width=”0″ width=”5\/12″][vc_custom_heading text_color=”color-972040″ heading_semantic=”h1″ text_size=”h1″ el_class=”first-head” uncode_shortcode_id=”152704″ text_color_type=”uncode-palette”]Ingreenients \u2013 Snackable Ingredients[\/vc_custom_heading][vc_custom_heading text_color=”color-972040″ text_weight=”400″ uncode_shortcode_id=”140684″ text_color_type=”uncode-palette”]Special area on sustainable raw materials and ingredients for the confectionery and snack industry[\/vc_custom_heading][vc_column_text uncode_shortcode_id=”107711″]28\u201331 January 2024, Cologne<\/p>\n

location<\/strong>:<\/span> ProSweets Cologne, hall 10.1, stand D 050
\n<\/strong>organizer<\/strong>:<\/span> Koelnmesse
\nexhibits selection and didactics<\/strong>: Diana Drewes
\n<\/strong>[\/vc_column_text][uncode_share layout=”multiple” bigger=”yes” no_back=”yes”][\/vc_column][\/vc_row][vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”2″ top_padding=”2″ bottom_padding=”4″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″][vc_column column_width_percent=”100″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”7\/12″][vc_column_text text_lead=”yes” uncode_shortcode_id=”187134″]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.<\/p>\n

The green pressure is increasing – ingredients influence purchasing decisions<\/h3>\n

In addition to the usual quality features such as gluten or lactose-free, keto-friendly or kosher, a CO2 <\/sub>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<\/sub> footprint and expand the variety of product offerings.<\/p>\n

Whether sweet fruit puree made from previously unused cashew apples, nougat creme made from stern fruit kernels<\/a> 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<\/sub> as a raw material for the production of protein powder and to completely transform the food industry.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

www.prosweets.de<\/a>[\/vc_column_text][uncode_share layout=”multiple” bigger=”yes” no_back=”yes”][vc_column_text uncode_shortcode_id=”526938″]image: Caju-appel as a sustainable ingredient with a high vitamin C content (credit: Haute Innovation Berlin)[\/vc_column_text][\/vc_column][vc_column column_width_percent=”100″ gutter_size=”3″ overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ sticky=”yes” width=”5\/12″][vc_separator sep_color=”color-458992″ el_height=”3px”][uncode_block id=”100″ inside_column=”yes”][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

28\u201331 January 2024 \u00b7 ProSweets \u00b7 Cologne<\/strong><\/p>\n

In the special \u201cIngreenients\u201d area, Haute Innovation is showing unusual snack innovations from all over the world at ProSweets Cologne making the transformation process visible to the positive ecological conscience.<\/p>\n","protected":false},"author":2,"featured_media":11927,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65],"tags":[],"class_list":["post-11923","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-exhibition"],"_links":{"self":[{"href":"https:\/\/www.haute-innovation.com\/en\/wp-json\/wp\/v2\/posts\/11923","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.haute-innovation.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haute-innovation.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haute-innovation.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haute-innovation.com\/en\/wp-json\/wp\/v2\/comments?post=11923"}],"version-history":[{"count":0,"href":"https:\/\/www.haute-innovation.com\/en\/wp-json\/wp\/v2\/posts\/11923\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haute-innovation.com\/en\/wp-json\/wp\/v2\/media\/11927"}],"wp:attachment":[{"href":"https:\/\/www.haute-innovation.com\/en\/wp-json\/wp\/v2\/media?parent=11923"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haute-innovation.com\/en\/wp-json\/wp\/v2\/categories?post=11923"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haute-innovation.com\/en\/wp-json\/wp\/v2\/tags?post=11923"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}