Koelnmesse joins the German Association for Alternative Sources of Protein (BALPro)
With this step Anuga and Anuga FoodTec are actively asserting themselves for the promotion and further development of alternative sources of protein and are pushing the sustainable transformation of the food industry forward. Through their membership in BALPro, Anuga and Anuga FoodTec are increasing their support for companies and players, who aim to shape the future of food with innovative concepts.
Impulses for the food transformation
As the leading global trade fairs in the food industry, Anuga and Anuga FoodTec are important platforms for innovations and sustainable developments in the food and beverages section as well as in the food technology section. Alternative sources of protein are an integral part of this and show strong growth potential: According to Anuga's knowledge partner, Innova Market Insights, plant-based proteins dominate this market and have achieved an annual growth rate (CAGR) of plus eleven percent over the past five years, particularly in categories like bakery products, ready-made meals, meat alternatives and snacks. With a CAGR of plus 75 percent insect proteins are also recording high growth rates, whilst cultivated and microbial proteins are also showing a positive development at plus 16 percent.
Promotion of sustainable innovations and products through BALPro membership
Companies present pioneering innovations and sustainable products at Anuga, at Anuga FoodTec the focus lies on the latest technologies for the processing, packaging and storage of food and beverages. As such, both trade fairs offer an ideal platform for future-looking solutions that will support the transition over to sustainable food. The BALPro membership additionally underpins the approach of these two trade fairs, because it promotes the exchange between players from the fields of science, business and politics and the society and thus sets impulses for a future-oriented food industry.
"The BALPro membership opens up a wide-ranging network to Koelnmesse, which enables us to actively push sustainable innovations forward. The cooperation strengthens the role of Koelnmesse as an influential trendsetter in an increasingly sustainability-oriented food industry. We consider it to be our task to support companies and important industry players in setting new, resource-saving standards across the entire value chain of the production and packaging of food and beverages," Oliver Frese, COO of Koelnmesse, emphasised.
"The industry is still in its infancy and has to reach the next development stage: Products should become better, healthier, cheaper and more sustainable", said Matthias Schlüter, Director Anuga FoodTec. "To this end, new ingredients and production technologies like precision and biomass fermentation as well as cell cultivation are needed. The progress shown at Anuga FoodTec offers major opportunities in the growing protein market - and the cooperation with BALPro sets further impulses here".
"Together with BALPro, as leading platforms, Anuga and Anuga FoodTec set new benchmarks for the future. Our goal is to promote solutions for a sustainable future and support the food industry with its challenges. By bringing important players together and intensifying the exchange, we create formats that sustainably bring the section of alternative proteins forward and actively co-shape the transformation in the food industry", said Jan Philipp Hartmann, Director Anuga.
Fabio Ziemßen, BALPro Board Member, commented: "We are delighted to welcome Koelnmesse as a new member of the association. With its internationally renowned trade fairs, Anuga and Anuga FoodTec, the trade fair organisation offers the interdisciplinary platforms for the development of the industry. Our members not only assert themselves on these platforms, they also use them to inspire partners and interested parties for alternative sources of proteins. Especially in the scope of the two new formats, Anuga Horizon and Anuga Alternatives, our new member demonstrates how important it is to have one's finger on the pulse of time and actively co-shape the future of the food landscape".
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