Anuga is establishing a new trade show, Anuga Alternatives, set to take place for the first time in 2025. Focusing specifically on the alternative protein industry, Anuga Alternatives will form its own segment at Anuga's wider annual event next year, held at the Koelnmesse in Cologne, Germany, from 4-8 October. The Plant Base spoke to Jan Philipp Hartmann, director of Anuga, to find out more.
What led to the development of Anuga Alternatives?
Anuga is the leading trade fair for food and beverage business and, as a trendsetter, provides global impetus for the industry. As a political and economic platform, we create a space for the exchange of ideas and solutions for overcoming future challenges.
We are very close to the food industry, which has also been looking at protein alternatives for some time as the market continues to boom. Many manufacturers of meat and fish products are investing in the development and expansion of their own portfolios and are bringing alternative products to market.
There are over 1,400 companies worldwide that offer plant-based alternatives to animal products, and the market will continue to grow in the coming years due to consumer demand and technological innovation. Cell-cultured meat is already a major topic in the industry and has the potential to fundamentally complement and enrich the food sector in various ways.
Could you tell us about some of the key trends, within plant-based proteins in particular, that this event will explore?
Anuga Alternatives will look at several key trends in plant-based proteins. To name a few:
• Growing demand: Research by Innova Market Insights shows that health, dietary variety and the environment are the top purchase drivers among consumers globally to consider 100% plant-based alternatives, while one in four consumers globally describe themselves as 'meat reducers' or 'flexitarians'.
• Innovation in ingredients: The range of plant-based protein ingredients is expanding, with new technologies like precision fermentation and cell cultivation offering exciting possibilities. The most used plant proteins are soy, wheat and pea, but there is a huge amount of interest in new protein sources such as chickpea, fava bean, lentil, sunflower and almond protein.
• Focus on sensory features: Companies are working to improve the taste and overall sensory experience of plant-based products to better mimic animal-based alternatives.
What do you think are some of the most exciting technological developments and areas of growth in this space currently?
Ingredient suppliers are focused on taste, texture and nutrition parity. We are currently seeing innovative application of new technologies that improve these aspects. Cultured dairy, meat, cheese and fats, and precision fermentation, get a lot of media attention – but these are long-term projects.
However, there are ingredient technologies that are ready for use now and will help improve consumer acceptance of plant-based products – such as plant-based cheese alternatives made entirely from potato, beet pulp for juiciness in meat substitutes, and special oils that create creamy and smooth textures in plant-based cheese alternatives.
How does Anuga Alternatives set itself apart from other events focusing on the alternative protein industry?
Anuga Alternatives stands out because it is a trade fair under the roof of Anuga, the biggest trade fair for the F&B industry worldwide. It brings together the global food industry and offers direct contact with the relevant players for efficient networking and a wide reach. As a global knowledge leader, together with our knowledge partner Innova Market Insights, we will offer a comprehensive program of webinars, workshops and speaker events covering the latest research findings and technological breakthroughs, as well as technical and social aspects of food production.
What will businesses in the plant-based food and beverage industry gain from attending the event?
By participating, companies are ahead of the game and position themselves at the forefront of a rapidly developing market, taking advantage of new growth opportunities and benefiting from participation in many ways. These include:
Presenting their products to relevant players in the global food industry and gaining access to new markets.
Meeting top decision-makers from purchasing, retail, industry and gastronomy.
Gaining valuable knowledge through our extensive and exclusive supporting programme, with opportunity to exchange ideas with renowned industry experts and researchers.
How do you predict the alternative proteins category will evolve in the coming years?
The category will continue to grow due to consumer demand for sustainable and ethically produced food. There will be advances in technology that make alternative proteins more affordable and accessible. The range of products available will broaden and expand in terms of recipe, texture, taste, shape and shelf life. We can also expect to see increased collaboration within the industry to address challenges such as scalability and supply chain efficiency.
Overall, the alternative protein sector will play a crucial role in shaping a more sustainable and resilient food system in the coming years.
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