{"id":12164,"date":"2023-12-07T12:11:23","date_gmt":"2023-12-07T11:11:23","guid":{"rendered":"https:\/\/www.haute-innovation.com\/?p=12164"},"modified":"2023-12-07T12:24:33","modified_gmt":"2023-12-07T11:24:33","slug":"ingreenients","status":"publish","type":"post","link":"https:\/\/www.haute-innovation.com\/en\/lectures\/ingreenients\/","title":{"rendered":"Ingreenients \u2013 Green 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=”12168″ media_width_percent=”100″ el_class=”first-image” uncode_shortcode_id=”710628″][\/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=”635501″ text_color_type=”uncode-palette”]Ingreenients \u2013 Green Ingredients[\/vc_custom_heading][vc_custom_heading text_color=”color-972040″ text_weight=”400″ uncode_shortcode_id=”122184″ text_color_type=”uncode-palette”]ProSweets Cologne 2024 \u00b7 Koelnmesse[\/vc_custom_heading][vc_column_text uncode_shortcode_id=”129198″]28 January 2024 \u00b7 4:00\u20134:30 pm[\/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=”130541″]Diana Drewes from Haute Innovation will talk to Simon Debade (founder of AKOUA), Michael Beitl (founder of Kern Tec<\/a>) 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.<\/p>\n

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

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.<\/p>\n

In addition to the usual quality features such as vegan, healthy or kosher, CO2<\/sub> 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<\/sub> footprint and expand the variety of products on offer.<\/p>\n

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.<\/p>\n

www.prosweets.de<\/a>[\/vc_column_text][uncode_share layout=”multiple” bigger=”yes” no_back=”yes”][vc_column_text uncode_shortcode_id=”755634″]image credit: KernTec<\/a>[\/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 January 2024 \u00b7 Pro Sweets Cologne \u00b7 Koelnmesse<\/strong><\/p>\n

Diana Drewes will talk to Simon Debade, Michael Beitl and Marco Schebesta about innovative sustainable raw materials that can revolutionize the future of the confectionery and snack industry as ingredients.<\/p>\n","protected":false},"author":2,"featured_media":12168,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[63],"tags":[],"class_list":["post-12164","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lectures"],"_links":{"self":[{"href":"https:\/\/www.haute-innovation.com\/en\/wp-json\/wp\/v2\/posts\/12164","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=12164"}],"version-history":[{"count":0,"href":"https:\/\/www.haute-innovation.com\/en\/wp-json\/wp\/v2\/posts\/12164\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haute-innovation.com\/en\/wp-json\/wp\/v2\/media\/12168"}],"wp:attachment":[{"href":"https:\/\/www.haute-innovation.com\/en\/wp-json\/wp\/v2\/media?parent=12164"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haute-innovation.com\/en\/wp-json\/wp\/v2\/categories?post=12164"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haute-innovation.com\/en\/wp-json\/wp\/v2\/tags?post=12164"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}