Food
Fruits & Vegetables Market Size & Trends
The global fruits & vegetables market size was valued estimated at USD 733.87 billion in 2023 and is expected projected to expand grow at a compound annual growth rate (CAGR) of 5.0% from 2024 to 2030. Consumers, especially millennials and working professionals, are increasingly opting for online grocery shopping owing to its advantages, including convenience and doorstep delivery. Online grocery shopping allows customers to order fresh produce from the comfort of their homes, eliminating the need for timeconsuming trips to physical stores. This convenience especially appeals to older adults with mobility issues who prefer to avoid crowded shopping environments.
The popularity of trendy diets and superfoods has significantly impacted the consumption patterns of fruits and vegetables across the globe. Consumers are increasingly prioritizing their health and well-being and adopting dietary trends that highlight the significance of nutrient-dense plant-based foods. Superfoods like kale, blueberries, avocados, and acai berries, known for their exceptional nutritional profiles, have become dietary staples. Moreover, diverse diet trends, such as Mediterranean and plant-based diets, emphasize the pivotal role of fruits and vegetables in maintaining health and preventing diseases.
In additionally, fruits are promoted as a healthy option to sweet snacks like cookies and cakes because snacking is common throughout many age groups and is also one of the main contributors to obesity in the general population, coupled with a sedentary lifestyle. In addition, as a means of maintaining their health, consumers who wanted to boost their nutrient consumption focused on "superfoods,” which boosted the market for fruits and vegetables because items like avocados have high vitamin and fiber content.
The global processed fruits market size was valued at USD 357.15 billion in 2023 and is projected to reach USD 683.42 billion by 2031, with a CAGR of 8.45% during the forecast period of 2024 to 2031. In addition to the insights on market scenarios such as market value, growth rate, segmentation, geographical coverage, and major players, the market reports curated by the Data Bridge Market Research also include in-depth expert analysis, geographically represented company-wise production and capacity, network layouts of distributors and partners, detailed and updated price trend analysis and deficit analysis of supply chain and demand.
The global processed fruits market is experiencing steady growth, driven by several factors, such as increasing consumer demand for convenient and healthy food options, rising disposable incomes, and growing urbanization. Processed fruits provide consumers with the convenience of ready-to-eat or simple-to-prepare fruit products, appealing to those with busy lifestyles. The increasing popularity of processed fruits as a healthy snacking option is a factor influencing the market. Processed fruits are perceived as natural and nutritious, containing essential vitamins, minerals, and antioxidants. This has led to a growing preference for processed fruits over sugary snacks and other unhealthy alternatives.
New demand for space at FRUIT LOGISTICA 2025
Strong interest among exhibitors, in particular from Asia, has prompted the world’s leading fresh produce trade show to consider further expansion.
Demand for exhibition space at FRUIT LOGISTICA 2025 is so strong, its organiser is considering further expansion into new halls at the Messe Berlin fair ground.
The world’s leading fruit and vegetable trade show returns to the German capital from 5 to 7 February 2025. And as the 31 July deadline to book exhibition space approaches, growth in reservations is especially big among exhibitors based in Asia.
“It’s such a joy to see so much interest in FRUIT LOGISTICA,” says event director Kai Mangelberger. “We can really feel the excitement.”
Four people are deep in conversation at an exhibition stand labelled 'China'.
Participation by Chinese exhibitors was already at a record level in 2024
and could be even higher in 2025. China is set to play a prominent role and is expected to top this year’s 2,400 square metres, which was its record-largest participation in FRUIT LOGISTICA.
A high-ranking delegation from the country plans to visit the show, an encouraging sign for many in the industry after Germany’s apple exporters were granted access to the Chinese market this year.
The cost of exhibiting at FRUIT LOGISTICA remains in line with the 2024 edition, while trade visitor prices have stayed the same since 2022. That’s great news for the event’s three target segments: fresh produce, machinery and technology, and logistics.
“We’ve had so much interest,” Mangelberger continues, “it’s possible we might have to open new halls to accommodate everyone. We always have some late bookings, which does make it harder for those companies to get their desired position. So my advice
is, book in plenty of time!” That means the next meeting is likely to welcome even more than the 2,750 exhibitors from 94 countries who took part in FRUIT LOGISTICA last February.
And those Eurasian connections will also be strengthened at ASIA FRUIT LOGISTICA, which will take place in Hong Kong this September.
Exhibitors are invited to register for FRUIT LOGISTICA 2025 by 31 July 2024 latest. Full details on how to register for a stand can be found on the website of FRUIT LOGISTICA. The team of FRUIT LOGISTICA in Berlin or one of Messe Berlin’s 150 local international representatives around the world will be glad to assist.
About FRUIT LOGISTICA
FRUIT LOGISTICA is the leading trade show for the globalfresh produce business and and represents the entire value added chain of the fruit and vegetable sector, from producer to the point of sale. At FRUIT LOGISTICA 2024 more than
2,770 exhibitors from 94 countries displayed their products, services and technical solutions. Some 66,000 buyers and trade visitors from 145 countries took part in the event. The next FRUIT LOGISTICA will take place from 5 to 7 February 2025 in Berlin.
About Messe Berlin
Berlin has been a trade fair destination for 200 years, and has been one of the most important such hubs for many decades. Messe Berlin – the state’s own trade fair company – conceives, markets and organises hundreds of live events every year. It strives to be an outstanding host for visitors at all events, generate optimal business stimuli, and provide fair conditions for everyone. This concept is reflected in the company slogan: Messe Berlin – Hosting the World.
FRUIT LOGISTICA 2025: Secure stand space now
The exhibition booking deadline for the world's most important trade show for the fruit and vegetable industry ends on 31 July 2024. FRUIT LOGISTICA 2025 will take place from 5 to 7 February in Berlin.
FRUIT LOGISTICA, the leading trade show for the global fresh produce business, remains the best place to make fruitful connections with contacts old and new.
With just seven weeks to go until the exhibition booking deadline for next year’s event, the event is on course to grow significantly in 2025.
“Around 10 per cent more exhibitors have already registered than at the same time last year, with particularly strong growth out of Latin America, Middle East, and Africa,” confirms FRUIT LOGISTICA director Kai Mangelberger. “We kept our stand prices the same because we know the industry faces a big challenge in terms of cost, and people have reacted positively to this.”
The photo shows a business scene at a trade show with decoratively presented vegetables in the
foreground and people talking at tables in the background.
Exhibitors and trade visitors talk to each other at FRUIT LOGISTICA 2024. Almost 85 per cent of those visitors were decision-makers, and 96 per cent of the exhibitors said they would recommend FRUIT LOGISTICA.
FRUIT LOGISTICA is not just a meeting point where contacts are made and results achieved. It is also a source of inspiration and a driver of innovation. From exciting new varieties to imaginative marketing strategies, the show covers the entire industry across its three exhibitor segments: fresh produce, machinery and technology, and logistics.
In February 2024, it featured more than 2,750 exhibitors from 91 nations, and attracted more than 90,000 people. That number includes 66,000 trade visitors from an impressive 145 countries, as well as over 24,000 exhibitor staff and 450 media representatives. What sets FRUIT LOGISTICA apart from other industry events: Almost 85 per
cent of those visitors were decisionmakers, and 96 per cent of the exhibitors said they would recommend FRUIT LOGISTICA.
In the video Armin Rehberg, CEO of SanLucar explains the reason for their participation at FRUIT LOGISTICA. Armin Rehberg, CEO of SanLucar about FRUIT LOGISTICA FRUIT LOGISTICA is an excellent place to present our company as a major premium brand in fruit and vegetables,” says Armin Rehberg, CEO of SanLucar. “And the whole world is here. For us, Berlin is like coming home.”
The fruit business may be yearround, but the best season for growth is without doubt 5 to 7 February 2025, at FRUIT LOGISTICA in Berlin.
Exhibitors are invited to register for FRUIT LOGISTICA 2025 by 31 July 2024 latest. Full details on how to register for a stand can be found on the website of FRUIT LOGISTICA. The team of FRUIT LOGISTICA in Berlin or one of Messe Berlin’s 150 local international representatives around the world will be glad to assist.
About FRUIT LOGISTICA
FRUIT LOGISTICA is the leading trade show for the globalfresh produce business and and represents the entire value added chain of the fruit and vegetable sector, from producer to the point of sale. At FRUIT LOGISTICA 2024 more than 2,770 exhibitors from 94 countries displayed their products, services and technical solutions. Some 66,000 buyers and trade visitors from 145 countries took part in the event. The next FRUIT LOGISTICA will take place from 5 to 7 February 2025 in Berlin.
About Messe Berlin
Berlin has been a trade fair destination for 200 years, and has been one of the most important such hubs for many decades. Messe Berlin – the state’s own trade fair company – conceives, markets and organises hundreds of live events every year. It strives to be an outstanding host for visitors at all events, generate optimal business stimuli, and provide fair conditions for everyone. This concept is reflected in the company slogan: Messe Berlin – Hosting the World.
Coffee mixology to the test of the (demanding) Gen Z
Coffee is increasingly an ingredient in refined recipes. And young people are prepared to pay a premium price, but only if quality and creativity meet expectations.
Vanilla and caramel. These are the best-selling flavours of summer 2024. Are we talking about gelato? No, it’s coffee. Because today the black beverage is often a mixology recipe. But single-origins, functional ingredients and ‘non-coffee’ are all the rage too, as the latter recalls the intensity of a ristretto without the caffeine load. And when it comes to lattes, plant-based alternatives reign: new this year is potato milk. Who are the most avid experiment-
ers? Needless to say, it’s Gen Z.
It’s a true all-round cultural change.
“We witness a search for unconventional ingredients to combine with coffee, but also new preparations, such as cold brew. These novelties also require innovative communication”, they assess from the Caffè Carraro Press Office. This phenomenon sees small companies of excellence at the forefront, such as Le Piantagioni del Caffè. “New generations increasingly see coffee as an ingredient in composite drinks, and they are willing to pay a premium price, provided that the recipe and its context really meet expectations. This will still require a lot of innovation in coffee varieties,” comments the CEO, Iacopo
Bargoni. The change can already be noticed upstream in the process, as Nicola Panzani, CEO of IMA Petroncini and Sales Director of IMA Coffee Hub, testifies: “As manufacturers of complete roasting plants, we see an increasing focus on high quality raw materials: the consumer now knows how to tell a good coffee from a bad one, and they also look at supply chain sustainability. As has been the case with foodstuffs for years, fair-trade or organic certifications, and stricter regulations, spur technological innovation.”
At Host 2025, at fieramilano in MilanRho from 17 to 21 October 2025, contemporary reinterpretations of
quality coffee will take centre stage not only at SIC - Salone Internazionale del Caffè, but also in the schedule of events: the return to Milan of the World Barista Championship organised by the SCASpecialty Coffee Association and WCE- World Coffee Events.
One display – many advantages: the new pop-up display from Cavendish & Harvey
CAVENDISH & HARVEY PRESENTS SWEET NEW PRODUCTS AT THE ISM
At ISM 2024, the international confectionery manufacturer Cavendish & Harvey will be presenting its new sweet products: the Filled Drops “Lychee & Melon”, limited seasonal novelties for Asia and Christmas as well as a versatile pop-up display. Visitors are cordially invited to familiarise themselves with the new products and try them out at Stand G-31 in Hall 10.2.
Kaltenkirchen, 12th of December 2023 – from 28 to 31 January, the world's largest confectionery trade fair in Cologne – the ISM – will open its doors to visitors. The traditional confectionery brand Cavendish & Harvey, which has been writing success stories with high-quality drops in golden tins for over 45 years, will be there. At ISM, the international confectionery manufacturer will be presenting the new Filled Drops “Lychee & Melon” variety, limited edition festive designs and an eye-catching pop-up display.
“I am looking forward to presenting our new product ‘Lychee & Melon’ from the Filled Drops range at ISM, which recorded growth of 17% last year. I am also looking forward to the reaction to our new seasonal designs. We are convinced that both the new Filled Drops Lychee & Melon and the new designs will help to further increase our growth this year,” explains Frank Gemmrig, Managing Director at Cavendish & Harvey. With the extraordinary flavours and festive designs, Cavendish & Harvey wants to introduce younger adults in particular to the brand and provide seasonal incentives.
One display – many advantages: the new pop-up display from Cavendish & Harvey
Launching in 2024, Cavendish & Harvey is offering a new versatile pop-up display. The display is easy to set up in seconds and can be customised for all Cavendish & Harvey products. Depending on the product quantity, the display can be customised to 2 or 3 layers. Cavendish & Harvey wants to use the high-quality placement to stimulate purchases and encourage consumers to try the products.
About Cavendish & Harvey Confectionery GmbH
The Cavendish & Harvey brand has stood for mouth-watering confectionery since 1977 and is the global market leader for high-quality hard caramels in Tins and Jars. Our Drops, made with real fruit juice, are dusted with icing sugar, and sealed in a premium gold Tin for the highest quality freshness. The unmistakable golden Tin often brings back childhood memories of special moments for many customers. Only high-quality ingredients, natural flavours, and colours as well as real fruit juice are used to produce the confectionery. Always with the additional seal of reassurance that the products are Made in Germany. As a family-run business with our headquarters in Kaltenkirchen, Germany, we provide customers in over 100 countries around the world with unique moments of pleasure. Cavendish & Harvey Confectionery GmbH has been a proud member of the family-owned Boettger Group, a medium-sized German group of companies, since 2002.
Coffee as the drink of the summer? The technology is ready
Machine manufacturers are investing heavily in innovation to respond with technology to the growing demand for new coffee specialties. All the innovations are at Host 2025.
The Centro Studi Mediobanca estimates that more than three billion cups of coffee are drunk worldwide every day, and almost one hundred million of them in Italy alone. If you’re thinking of the classic cup, think again. While quality espresso is increasingly popular in traditional ‘filter’ markets, specialty coffees and
lattes are growing in ‘mocha and espresso’ countries. In particular, iced coffees are growing (+3.2 percent in 2023 per Food Service Monitor). This summer’s must-have?
Nitro coffee, cooled with nitrogen, which makes it more aromatic and creamier. Today, coffee is a speciality to be enjoyed at leisure, requiring ad-hoc technologies.
“Our multi-boiler machines, with variable pressure profiles, offer baristas unprecedented flexibility. These tools allow coffee professionals to experiment and create
cold drinks such as coffee shakes, espresso tonics and other summer innovations,” comments Valentina De Rosa, Italy Sales Office at La San Marco. Gourmet trends are also confirmed by international top players. “Our technology makes it possible to produce both hot and cold milk, and foam, at the touch of a button, to create new refreshing coffee drinks. To enable a wide range of cold coffee creations, we place particular emphasis on innovative foaming capabilities,” says Sanela Kujovic, Communication & PR Manager at Thermoplan, Switzerland.
Another increasingly important aspect is aesthetics, as clarifies Maurizio Maccagnani, President of La Spaziale: “Design is crucial in coffee machines today. Besides ensuring optimum performance, design plays a key role in attracting customers and creating an engaging experience. This evolution also concerns sustainability, thanks to eco-design: some of our models save up to 60% energy".
All these trends await coffee lovers at SIC - Salone Internazionale del Caffè as part of Host 2025, at fieramilano in Milan-Rho from 17 to 21 October 2025, as well as in the rich programme of events with the return to Milan of the World Barista Championship organised by SCASpecialty Coffee Association and WCE - World Coffee Events.
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From AI to mocktails, innovation is served at the counter and table
Algorithms and big data are at the service of a more emotional away-from-home market, as experiential design and unprecedented taste combinations contribute as well, in the name of personalisation.
The fine weather is here. People go out more. And they are looking for new proposals. What novelties do consumers expect from the awayfrom-home experience in 2024? And what answers are operators offering?
If there is one word of the year (actually, two) it is with no doubt artificial intelligence. Even in hospitality, novelties could only
begin with AI. Here, it is at the service of a demand that has been constantly growing in recent years: hyper-personalisation. Thanks to AI, it will be possible to fine-tune services and products ever more precisely to the needs of the individual customer, but also simplify many services, for everyone: for instance by automating check-ins. However, support for personalisation concerns virtually all digital solutions, which are increasingly shared (big data via the web and on the cloud) to better profile customers and their expectations.
Paradoxically, the goal of the cold algorithms will be to produce experiences that are more emo-
tional, because they are in line with the consumers’ lifestyle. In bars and restaurants, experiential design will also increasingly contribute, as it enhances the tasting moment in a multi-sensory environment that triggers all senses.
Today, such a multi-sensorial concept enhances the pleasure of the eyes even at the bar: as at the restaurant, the experience of drinks, in particular of the cafeteria, must above all be ‘Instagrammable’. As far as tastes are concerned, 2024 is the year of mocktails: ‘mock’ cocktails because they are non-alcoholic, yet they still reproduce the exaltation of flavours of an alcoholic mix, often using the intense flavour of coffee,
preferably a speciality coffee. Also gone are the days of the simple wine list and of international beer and spirits brands.
Bars and restaurants are specialising with a beer list dedicated to local craft beers, wines from specific vintages and terroirs supported by a narrative, eclectic collections of spirits (after whisky and gin, look out for rum in the coming years) and fresh, zero-mile fruit juices.
To learn more about these and other industry trends, do not miss the dates of Host 2025, at fieramilano in Milan-Rho from 17 to 21 October 2025.
At Host 2025, the Art of Baking shines with a new light in the renovated MIPPP
In the upcoming edition, the historic area dedicated to Bread, Pizza and Pasta will feature a revamped concept, also strengthened by the presence of technology leaders from Consorzio SIPAN.
Next year, Italian and international Bakery will have many more reasons to come to Host 2025, at fieramilano in Rho from 17 to 21October 2025: in fact, thanks to an agreement signed between Fiera Milano and Consorzio SIPAN the historic MIPPP – Milano Pane Pizza Pasta, the dedicated area within the event, will have a revamped look where the Consortium’s Italian companies, all
leaders in technologies for this sector, will bring even more technology and innovation.
“For our Group, innovation is the basis of every industrial process, with the aim of offering customers the latest machines and ovens, designed and built on real working needs,” commented Gianluca Boni, CEO of Waico Group. “Host 2025 will provide a fundamental contribution because it allows different aspects of a specific sector to be concentrated in one place, offering operators a global overview of technology, design, sustainability, food trends and new formats.”
“As a technology manufacturer, we look for performance solutions that optimize processes by generating economy of scale and faster time, an area where Transaction 4.0 plays an important role,” added Massimiliano Baroni, Tagliavini Marketing Office. “In a scenario where we are witnessing the hybridization of new trending formats, Host 2025 will be the mustattend international event to discover the trends of the moment.”
The renewed MIPPP - Milano Pane Pizza Pasta will also be an important event to unveil new trends for Moretti Forni: “Current trends focus
on finding practical, sustainable and efficient solutions. Professionals are looking for equipment that is easy to use, offers high quality results and can meet the evolving needs of the market.
This is why we have developed a range of ovens with advanced technologies directly with the most important names in the world of leavening.”
Complementing the exhibition itinerary, at Host 2025 cutting-edge innovation will also be featured prominently in the dense schedule of events.
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Indulge the taste buds
Consumers are looking for more sweet and indulgent
flavours in dairy products.
While the traditional flavours are still a popular choice, consumers are becoming more adventurous, and are open to experimenting with flavours.
Book a meeting with the IMCD team to discuss the furture of flavouring in the dairy industry.
Scan the QR code for more information
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Bakery professionals look to Host 2025 for the debut of the revamped MIPPP
The bakery technology show is set to become a Europeanlevel reference point in Italy that, thanks also to the agreement with the Consorzio SIPAN, will attract more foreign operators and Italian artisans.
Bakery is in great turmoil. The focus on gourmet cuisine generates a growing demand for artisan breads with ancient grains, niche cereals, sourdough and long leavening. In parallel, the rise of industrial bread in daily consumption leads consumers to prefer special recipes when buying fresh bread.
Meanwhile, the pastry industry finds a new life in hybridisation (e.g. with the coffee world): in Italy, only 13 percent of pastry shops are classic vertical shops (data by GP Studios)
today, while the rest are hybrid formats.
In such a dynamic scenario, there is a growing demand among supply chain players for a European-level reference event in Italy: Host 2025, at fieramilano in Milan-Rho from 17 to 21 October 2025, responds with the revamped MIPPP - Milano Pane Pizza Pasta, bringing together Italian excellence and foreign players with a wider audience of operators, from global buyers to artisans from the Italian regions.
The ace up the sleeve of the renewed bakery technology fair will be the agreement with Consorzio SIPAN, whose members include leading Italian companies in systems and technologies for this sector.
“The agreement between
HostMilano and SIPAN is a great opportunity for the entire sector, and with this in mind we are developing new technologies for both pastry and bakery. In terms of sustainability, all our machines are compatible with the Transition 5.0 Plan, which encourages energy efficiency through the purchase of innovative machinery and software,” comments Fabio Zanrosso, CEO of Easymac.
Therefore, sustainability goes hand in hand with digitisation: “The most significant innovations concern digitisation, such as the possibility of managing production cycles remotely. MIPPP will create a unique showcase to observe these trends in both bakery and pastry. From a commercial standpoint, our presence at HostMilano will mainly
look at foreign markets,” adds Marco Girardello, CEO and Sales Manager of Giotec.
“In Italy as well as abroad, we have seen a growing success of highhydration and long-rising doughs in recent years, from pinsa to panettone. As a group covering machinery, refrigeration and baking, we offer equipment to process these doughs while preserving their artisanal quality.
At MIPPP we will look to Italian artisans, but also to Northern Europe, Germany, Spain, and the Anglo-Saxon countries," concludes Nicola Saggioro from Turri.
At Host 2025, innovation and consumer trends also await operators in the events programme.
With MIPPP, a renewed scenario for Bread, Pizza and Pasta at Host 2025
With MIPPP, a renewed scenario for Bread, Pizza and Pasta at Host 2025 Bakery, pizza, pasta
With MIPPP, a renewed scenario for Bread, Pizza and Pasta at Host 2025
The historic area dedicated to the Art of Baking will feature a revamped concept that, also thanks to the agreement signed with the SIPAN Consortium, will enhance innovation even more effectively.
Bread, pizza, pasta. They are the iconic 3 P’s of Italian cuisine. And they have also always been among the great protagonists of HostMilano.
In the next edition – at fieramilano in Rho from 17 to 21 October, 2025 –
these protagonists will present themselves in an even more incisive and effective context thanks to the revamped concept of MIPPP –Milano Pane Pizza Pasta, also thanks to the agreement signed by Fiera Milano with Consorzio SIPAN, which will bring its leading technological member companies. A contribution that will bring even more innovation to an already rich parterre of international top players.
Stated Erika Brighenti, Communication & Marketing at Zanolli: “Today the trend is to offer the end customer a refined, unique and recognizable product. For this reason, our technology is increasingly oriented toward machinery that guarantees the consistency and certainty of always obtaining the same result when cooking. Not only
that: looking at sustainability, for years our electronics have also guaranteed the user significant energy savings.”
“HostMilano is helping to develop a competitive environment in which companies are committed to innovating to bring more and more advanced technologies to the table every two years,” noted Marcello Cuppone, Head of Research and Development at the eponymous company. “For example, we are developing even more highperformance software to simplify the control of cooking, personalizing more and more the management of heat and, above all, its delivery methods.”
The revamped MIPPP – Milano Pane Pizza Pasta will make it possible to
reach new segments of Italian and foreign visitors in the food retail, large-scale distribution and catering sectors, with a greater emphasis also on certain geographical areas of particular interest to operators in the sector, such as the South of Italy.
An additional opportunity to go out and discover new trends, from technologies to market data and consumer habits to exciting competitions, will also be represented by the schedule of events.
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The Future of Proteins: new possibilities for innovative protein sources
The continuous advances in protein research are revolutionising the food industry and the foodservice and hospitality market. These changes are not only down to the increasing demand for plant-based alternatives, but also to innovative concepts such as cell-based products. In this trend analysis commissioned by INTERNORGA, internationally recognised food trend researcher Karin Tischer provides an overview of the latest findings and their impact on the food on offer in restaurants, cafes and other foodservice and hospitality establishments.
The Future of Proteins
Plantarianism on the rise
One of the key developments is the increased interest in plantarianism – a
diet with greater focus on plantbased options. Veganism, vegetarianism and flexitarianism are becoming ever more relevant due to a variety of factors including animal welfare, sustainability and health.
Plantarianism is creating greater demand for high-quality vegan and vegetarian protein alternatives, which aim to fully match the original in their effect on all the senses.
Reasons and motivations for new protein sources
Animal welfare and sustainability: increasing awareness of animal welfare and the significant carbon footprint of meat consumption have led to a growing interest in alternative protein sources. Overfishing of the oceans and the fact that ever more species are
threatened with extinction have increased the pressure to find more sustainable alternatives. All this is reflected in the growing importance of the ‘planetary health diet’, which views the health of the planet as an integral part of human health. Health orientation: this factor combined with increased quality awareness is driving the search for new protein sources. In view of the overpopulation of the earth and the insufficient supply of animal proteins for all people, the hunt for holistic alternative food solutions is becoming increasingly urgent.
Diversity of protein alternatives
The variety of plant-based alternatives is steadily increasing, even if sensory challenges still need to be overcome. This growing diversity can be broadly divided into three
categories:
Plant-based alternatives
Cell-based meat and fish
Insects
1. Plant-based alternatives
Plant-based alternatives to meat, poultry, fish, eggs and dairy products are becoming ever more varied and sophisticated. Meat substitutes made from soya and peas have established themselves as popular base ingredients. However, new alternatives based on mushrooms, algae and fermented raw materials are also gaining in popularity. The latter in particular is becoming increasingly well-liked due to its umami flavour and increased nutrient content.
A new batch of fish alternatives is
also emerging, with the range of plant-based fish, crustacean and mollusc imitations constantly increasing. Beyond that, the market for plant-based dairy products is especially dynamic.
From alternatives to mozzarella, Gouda, feta, Parmesan flakes and blue cheese to yoghurt, cream cheese and cream, purely plantbased products are taking over the market. Egg alternatives have not been left behind, either. Purely plantbased egg imitations are made from protein-rich chickpeas. Chickpea flour is a popular ingredient in whole-egg substitutes, aquafaba (chickpea water) is used as a protein substitute, and aquafaba flakes (obtained from aquafaba) can replace egg yolk as a binding agent (e.g. as a vegan equivalent in the production of mayonnaise).
2. Cell-based products
The development of cell-based meat and fish products, also known as in vitro meat, opens up completely new possibilities. In this process, stem cells are taken from the animal, reproduced in a laboratory and processed into meat alternatives. The main products generated from lab-grown meat thus far have been mince, sausages, burger patties and chicken nuggets. When it comes to mass production, the 3D printing process will be crucial. Other innovative approaches are also being tested, such as meat and fish products based on a mixture of cultured meat or fish together with plant-based ingredients, known as hybrid 3D products.
3. Insects
Insects are an important source of protein for many people, especially in Asia, Africa and South America. In Germany, however, much of the population still has reservations about the consumption of insects. The advantages of insects are obvious: they are a superior source of protein to plants and their
cultivation requires less space and conserves resources, especially in terms of energy consumption. In January 2023, buffalo worms and buffalo beetles were approved as food in the EU, opening up new possibilities for the use of insects as a source of protein. Buffalo beetle (Alphitobius diaperinus) is available frozen, as a paste, dried and in powder form.
Significance for the foodservice and hospitality market
Guests in the foodservice and hospitality market are increasingly taking health and sustainability aspects into consideration. Healthy and resource-saving options are ever more likely to find favour. Plantarianism, a more plant-oriented diet, is thus becoming increasingly prevalent.
Variety for any diet: the use of plantbased alternatives and cell-based meat or fish provides a wide range of options to cater to all dietary preferences.
Easy-to-use convenience products make life simpler and offer a solution to labour and staff shortages, especially amid a hectic catering environment.
The increasing diversity of protein alternatives opens up attractive new snack opportunities for restaurateurs, bakers and snack providers.
Summary
The world of proteins is developing dynamically due to the desire for sustainable, healthy and high-quality nutritional alternatives. The variety of plant- and cell-based protein alternatives broadens the horizons of the foodservice and hospitality market and suggests a transformative future lies ahead for it and the food industry as a whole.
INTERNORGA is the ideal platform to explore these trends and discover innovative products.
MELEGARI TECHNOLOGY S.R.L.
Strada Martinella 38/A, Alberi di Vigatto, 43124 (Parma) Italy
Tel. +39.0521 968428
Fax. +39.0521 966721
www.melegaritechnology.com
E-mail: info@melegaritechnology.com
PROMEC s.r.l.
Strada Fornace 4, Bianconese
43010 FONTEVIVO (Parma) Italy
Tel. +39-0521 616611(ISDN)
Fax +39-0521 616620
W eb: www.promec-srl.com
E-mail: sale@promec-srl.com
PROMEC BLOWTEC
Strada Fornace 4, Bianconese
43010 FONTEVIVO (Parma) Italy
Tel. +39-0521 616611(ISDN)
Fax +39-0521 616620
W eb: www.promec-srl.com
E-mail: sale@promec-srl.com
INTERNORGA FoodZoom 2.0: Countdown to Sustainability – News, Impact and Drivers
Sustainability has become a fundamental element of the DNA and image of companies, especially in the foodservice and hospitality market.
There are many ways they can take sustainable action. Each is influenced by a variety of drivers, including legal regulations, personal motivation, differentiation from competitors and adaptation to recent developments.
Sustainability as an element of DNA and image
Companies no longer see sustainable action as merely an option, but as an essential part of their selfimage.
This trend analysis examines the diverse opportunities for sustainable action.
Drivers of sustainability:
Legal regulations: Legal regulations play a central role as a driver for sustainable action. Companies have to adapt to ensure compliance. At the same time, the personal motivation and attitude of entrepreneurs contribute to the implementation of sustainable practices.
Searching for USPs and differentiation: The search for unique selling propositions (USPs) and differentiation from competitors can provide a lot of motivation for sustainable action. Sustainable measures can strengthen a company’s position in the market and generate competitive advantages.
Digitalisation with AI, plant-based nutrition, fair trade and packaging solutions: Sustainability is closely
linked to various topics, including digitalisation with artificial intelligence (AI), plant-based nutrition, fair trade and new packaging solutions.
Sustainability in the context of diverse topics
Sustainability should not be viewed in isolation, as it is linked to various topics, particularly:
Plantarianism: Plant-based nutrition and a more conscientious attitude towards animals are trending. Companies are integrating these aspects into their ranges in order to offer what their consumers are looking for.
Digitalisation with AI: Tools and apps are increasingly being used to make topics such as enterprise resource planning, management of food
waste and recipes, and personnel planning more sustainable. The userfriendliness and intuitive operation of these applications are very important elements that are constantly being improved.
Social impact: Companies can create real social added value through measurable sustainability activities. Examples such as the Too Good To Go app and the startupAbillion have shown how social responsibility can be integrated. Abillion is in second place in the global ranking of social impact startups. As an online marketplace, the app includes a map showing vegan and sustainable restaurants, among other features.
Fair trade: The popularity of Fairtrade products is increasing and entire towns are qualifying as Fairtrade
towns. That label is awarded by Fairtrade International only once certain criteria have been met.There are now more than 200 ‘Fairtrade towns’ in Germany, offering opportunities for the restaurant and catering sector and industry to get involved.
Sustainable packaging: For sustainable packaging solutions to be widely accepted and achieve market penetration, it is essential that they are simple, accessible and available everywhere. New reusable solutions are also in demand, such as the reusable oil bottles from Dotch GmbH. They are filled in Germany, with oil produced within the country.
Regionality and seasonality are king
Regional dishes are often preferred to organic food. The combination of regionality and seasonality, ideally paired with authenticity in their implementation, is the pinnacle of sustainability. Clear communication and storytelling are particularly important when it comes to this emotive topic.
Reduction of CO2 from international raw materials
Raw materials that are traditionally international but now grown locally make a contribution to reducing CO2. Examples such as melons from Lower Saxony or chia and quinoa from Bavaria rather than faraway lands demonstrate how shorter transport routes can make an important contribution to sustainability.
Recycling and upcycling
Recycling and upcycling are growing in significance. Creative approaches such as the processing of apple pomace into apple leather, which can be used to make sustainable trainers distributed by the cooperation partner VLACE, for example, or the use of leftovers from kombucha production to make wood, show how resources can be cleverly reused.
Challenges and criticism
1. The ‘Green Star’ – the MICHELIN award for sustainability
The MICHELIN Green Star award, which was introduced in 2020 in response to the growing importance of sustainability in the restaurant industry, has received a lot of attention and praise.Of the 16,000 restaurants currently recommended by the MICHELIN Guide, just over 400 have been honoured with the MICHELIN Green Star.
However, the lack of transparency in the judging process has been criticised. In addition, critics warn of the very real danger of greenwashing.
2. The challenge of high costs
Given the current high, in some cases rocketing, costs, especially in the areas of energy and raw materials, as well as the return to 19% VAT on food in restaurants in Germany, achieving sustainability targets is a major challenge. It requires a high level of cost efficiency at a time when fair prices for meals are as important as ever for guests.
Sustainability case studies
Friðheimar in Iceland: A restaurant in the middle of a tomato greenhouse that uses tomatoes from the region for everything from bread and soups to cocktails.
Heaven’s Kitchen in Stuttgart: The winner of the 2023 German Gastro Start-Up Award is a zero-waste restaurant concept with compostable paper used instead of tableware and the option of takeaway compost for guests.
Planet A Foods: A start-up that produces a sustainable, cocoa-free chocolate alternative (ChoViva) using regional ingredients such as oats and sunflower seeds.
Significance and lessons for the foodservice and hospitality market
Sustainability has become a fundamental element in the DNA and image of companies, and one
that combines many disciplines, including digitalisation with AI, plantbased nutrition, fair trade and new packaging solutions.
The challenge: the rise in raw material prices and various crises are influencing the behaviour of guests, which can lead to decreased interest in sustainable offers. Nevertheless, it is important not to neglect the topic.
Regionality in combination with seasonality is crucial and requires clear communication and storytelling to get guests on board.
Honesty and sincerity are key to building trust. The aim is to create lighthouse projects that suit the relevant concept and play a significant role in society. Greenwashing must be avoided at all costs, as guests are highly attuned to sustainability matters.
Summary
The integration of sustainability into the foodservice and hospitality market is not only a business necessity, but also an opportunity for differentiation and to gain a competitive advantage. Companies that successfully embrace sustainable practices can not only fulfil legal requirements, but also exceed the expectations of their guests and set themselves apart from the competition.
The various drivers, including legal regulations, personal motivation, the search for USPs and adaptation to
current developments, make it clear that sustainability is not just a trend, but is firmly established as part of the DNA at the core of a business. It is linked to a variety of topics and there are therefore a multitude of ways in which companies can improve their sustainability performance.
The case studies presented show that sustainable action is not only environmentally and socially responsible, but can also be creative and innovative. Companies that take on this challenge are not only contributing to environmental protection, but are also actively shaping their own future in the foodservice and hospitality market.
Karin Tischer and INTERNORGA FoodZoom
Karin Tischer, the internationally recognised food trend researcher and founder of the food & more research and development institute in Kaarst, compiles the annual INTERNORGA FoodZoom trend analysis for the foodservice and hospitality market on behalf of INTERNORGA.
It provides an exciting summary of the food and beverage trends that are shaping the industry. food & more has been developing concepts, innovations and recipes for industry, the foodservice and hospitality market (from large-scale systems to start-ups), B2B providers and retailers for 27 years and is involved in trend research worldwide.
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Meeting consumer tastes has always been a complex task for the food and catering industries. Changes in dietary and eating habits and the emergence of plantarianism, a greater focus on plant-based nutrition, mean the effect of food on the senses is undergoing a major revolution that is redefining the interplay between the senses and culinary indulgence. The research and development institute food & more in Kaarst, run by the internationally renowned trend researcher Karin Tischer, presents detailed findings that are highly relevant for the foodservice and hospitality industry.
A sensory revolution through plantarianism
The increasing prevalence of plantbased diets, including veganism, vegetarianism and flexitarianism, means that many consumers have
either not tasted the traditional flavour of animal products for a long time or even have never done so. This change marks a silent revolution with regard to taste as one of the senses, as the established reference values are disappearing. The variety of plant-based diets and alternatives to meat, fish, eggs and dairy products is getting bigger all the time, and shaping the sensory perception of large sections of society in a complex way.
This process poses many challenges for the food production industry. The quality of plant-based alternatives varies a great deal. The producers aim to develop protein alternatives in such a way that they can no longer be distinguished from the original in terms of how they are perceived by the senses, be that in terms of taste, texture or appearance. If successful, this would allow consumers and restaurant guests to opt for a vegan, vegetarian or animal-
based option without having to accept any sensory compromises.
Convenient and easy: small, to drink and to go
Consumers’ growing penchant for convenience has led to a trend towards small portions, soft breads and healthy drinks. All foods that can be eaten easily and quickly without a lot of biting or chewing. New drinking rituals have also developed: takeaway meals now come in drinking bottles. Companies like GONOSH are setting new standards by combining frozen fruits and vegetables with dried muesli to create wholesome liquid meals.
New flavours
Spiciness is a fixed and essential element of many national cuisines, but that is not the case in Germany. However, a trend towards spiciness is developing, especially in
combination with sweet flavours. This has given spiciness a fresh twist and the corresponding sweet and spicy sauces, chutneys and relishes, which are used together with foods such as burgers, hot dogs and wraps, open up new culinary possibilities. Examples include sweet and spicy creations such as gochujang mayo, pineapple kimchi, date and harissa tahini, tomatillo guacamole, yuzu wasabi, cheddar cranberry cream, apple horseradish, mango mustard and chipotle salsa. Chili chocolate, a combination that is already well established and whose popularity continues to grow, is also part of the ‘swicy’ (sweet and spicy) trend, as it is called in Australia.
Umami represents the ultimate taste experience and gives plant-based cuisine in particular the flavour kick that can otherwise be missing. With that in mind, there is increased focus on umami-rich ingredients such as
mushrooms (especially fermented ones), seaweed, legumes and microgreens in the preparation of vegan and vegetarian dishes.
Reduced’ food and beverages
Modern nutrition is largely being shaped by the trend towards health optimisation through the reduction or elimination of sugar, salt and alcohol, driven in particular by Generation Z. This ‘NoLo’ (e.g. no/ low alcohol) approach affects both the food and beverage and hospitality industries.
High-level indulgence
The pursuit of an outstanding, ‘highlevel’ culinary experience has led to raised standards on the part of guests and inspired innovative developments in gastronomic terms. One notable example is the shift from dry-aged beef to dry-aged fish, which offers an intense taste experience. Restaurants such as Jing Jing in Hamburg, known for its dryaged hamachi (Japanese yellowtail), Rosso in Linz with its dry-aged kingfish, and Rutz in Berlin, which offers dry-aged carp and roe, are setting new standards for discerning palates and helping to shape an era of culinary innovation in the process.
Significance and lessons for the foodservice and hospitality market
The importance of the senses, especially taste, is increasingly becoming a fundamental element in the foodservice and hospitality market. Meeting the tastes of consumers has always been a complex task, but that has been further exacerbated by changing dietary habits and new trends. The silent sensory revolution brought about by the increase in plant-based nutrition has further complicated the challenge of finding the balance between appealing to the senses and providing culinary enjoyment.
Younger guests, especially those in Generation Z, are complicating matters further with a trend towards reducing or eliminating sugar, salt and alcohol. Providers in the foodservice and hospitality market
can rise to the challenge by offering their guests a suitably diverse range of products. This includes the growing spectrum of plant-based and protein alternatives, regardless of whether they are convenience products or freshly prepared. Key elements in satisfying these increased demands on the part of consumers include the use of various flavour intensifiers such as mild spiciness, the ‘swicy’ combination, a kick of umami, the use of fermented ingredients and ‘highlevel’ indulgence, for example through dry-aged fish.
Summary: the future of taste and other senses
The sensory revolution brought about by plant-based nutrition brings with it new challenges and opportunities for the food and catering industries. Companies that adapt to these developments and offer innovative, tasty solutions will thrive in the changing culinary landscape. It is time to understand and actively shape the silent taste revolution as we enter a new era for the senses.
Karin Tischer and INTERNORGA FoodZoom
Karin Tischer, the internationally recognised food trend researcher and founder of the food & more research and development institute in Kaarst, compiles the annual INTERNORGA FoodZoom trend analysis for the foodservice and hospitality market on behalf of INTERNORGA.
It provides an exciting summary of the food and beverage trends that are shaping the industry. food & more has been developing concepts, innovations and recipes for industry, the foodservice and hospitality market (from large-scale systems to start-ups), B2B providers and retailers for 27 years and is involved in trend research worldwide.
Karin Tischer’s Pink Cube has been the trend forum at INTERNORGA for 11 years and will be presented on the Open Stage for the first time in 2024.
Bringing to life an international reference in bakery events, and filling a representation gap in in Europe, by making Italian excellence and foreign players meet with a wider audience of operators –from global buyers to artisans from Italian regions.
This is the aim of the agreement signed between Fiera Milano Spa, the organizer of HostMilano, the world’s leading event in professional hospitality and food retail – at fieramilano in Rho from 17 to 21October 2025 – and Consorzio SIPAN, the consortium that will bring the leading Italian companies in systems and technologies for the White Art in the exhibition’s historic dedicated area, MIPPP – Milano Pane Pizza Pasta.
A combination revamping MIPPP as an international bakery reference
The participation of member companies will consolidate an already rich parterre of top Italian and foreign players flanked by the most interesting emerging, niche and excellent companies, thus bringing even greater attention to next-generation technologies such as automations and sustainable
solutions. The revamped MIPPP –Milano Pane Pizza Pasta will allow exhibitors to intercept new targets of Italian and foreign visitors in the food retail, large-scale retail and outof-home markets, while it will add value to novel geographies with a strong tradition, such as Southern Italy: suffice it to say that South and Islands are the territory with the most bakeries in the country, over 2,800 compared to less than 2,500 in the second densest, the Northwest (source: Businesscoot).
Andrea Gaibazzi, President of Consorzio SIPAN, commented: “Italy hasn’t had so far a truly international bakery-focused event. HostMilano’s global leadership in Ho.Re.Ca. allows us to reach out to players from different sectors and markets, which increasingly see bakery as a cross-industry factor in food retail: for a wide range of operators, from artisans to small industries, this will be a unique opportunity to discover innovative technologies to develop their business.”
In addition to the exhibition part, MIPPP will also feature its own topnotch reference event in the event schedule in progress in all sectors, which will share data, trends and education through show-cooking
moments and speeches by industry leaders.
A new business opportunity for a growing sector
For operators of all sizes, the revamped MIPPP – Milan Pane Pizza Pasta will represent an unmissable business opportunity in a fastgrowing industry: the world market for bread and bakery products is estimated at $500 billion and it is expected to grow annually by 6.37 percent by 2028, reaching $640 billion (source: Statista Market Insights; Exactitude). In 2027, Europe alone will be worth $272 billion – more than half of the current global total – thanks to a 3.2 percent CAGR (source: Analytics Research Consulting).
As for retail sales alone, the worldwide value exceeds $218 billion and will reach $291 billion in 2030: sales are distributed in similar proportions (about 30 percent each) among large-scale retail, bakeries and online (source: CMI).
Looking at the Italian market, 46,000 companies generated revenues for €13 billion euros in 2023. Over 24,000 bakeries exist in Italy, about 20,000 being workshops and 4,100
retail outlets, producing a total of 216 tons of industrial bread and 1.5 million tons of fresh bread (source: AIBI; FIPE).
Promotion starts today
The agreement with Consorzio SIPAN, and the consequent reshuffle of MIPPP, will be presented with specific events in conjunction with the most important international appointments as part of Road to Host 2025: the journey toward the next edition featuring networking opportunities with a special focus on North and South America, Europe, Gulf countries and the Far East. After the recent dates in Toronto and Chicago, the next stops include Denmark and Turkey in Europe; Riyadh, Jeddah, Dubai and Qatar in the Middle East; Singapore, Japan and China in Asia; Montreal, Las Vegas, Colorado Springs and Atlanta in North America; and Brazil and Mexico in Latin America.
To date, more than 900 companies are already registered to Host 2025, with about 400 of them (44 percent) from overseas.
For updated information: www.host.fieramilano, @HostMilano, #HostMilano.
HostMilano and Consorzio SIPAN join forces to revamp MIPPP - Milano Pane Pizza Pasta, the new international bakery reference
2025 World Barista Championship to Take Place at HostMilano
The world’s premier competitive coffee event — the World Barista Championship — is coming to Milan, Italy, taking place at HostMilano, October 17-21, 2025. HostMilano, held at Fiera Milano (Rho), is the global epicenter for the Horeca and Food Service industry, offering an unparalleled platform for innovation, networking, and showcasing the latest trends in hospitality.
The World Barista Championship (WBC) returns to Milan after last being hosted at HostMilano in 2021. The WBC focuses on promoting excellence in coffee and advancing the barista profession, with baristas demonstrating their expertise in crafting innovative espresso-based drinks across the espresso, milk, and signature beverage courses. Each 15 minute performance is evaluated by Certified Judges on a range of technical and sensory attributes, and the cutting-edge approaches and tools used on the WBC stage have extensive and enduring impacts on the industry. This highly competitive championship attracts the finest baristas from more than 50 Competition Bodies who will present their skills, creativity, and coffee mastery in a bid to claim the coveted title of World Barista Champion. The WBC is one of seven World Coffee Championships — annual skillsbased competitions produced by the Specialty Coffee Association (SCA), and hosted at some of the most important global coffee trade shows.
“We are proud and delighted to welcome the SCA to Host 2025.”, said Simona Greco, Fiera Milano SpA
Owned Exhibitions Director. “This important partnership consolidates HostMilano as a global reference for the entire coffee world and testifies to Milan’s role as one of the great coffee capitals of the world. The World Barista Championship, the most prestigious among the World Coffee Championships, will bring many of the world’s top baristas to the exhibition, attracting new target audiences of coffee lovers among hospitality professionals, and providing an opportunity to preview the most exciting new trends. We look forward to working with the SCA to outline a calendar of events that is sure to be unparalleled.”
"Given it’s scale and importance, HOSTMilano is the perfect location to hold the World Barista Championship” said Yannis Apostolopoulos, CEO of the SCA. “The Fiera Milano team’s commitment to excellence aligns perfectly with our mission to elevate the barista profession and showcase the finest talents on a global stage. As we gather in this iconic city, we not only celebrate the art of coffee-making but also pay homage to the timeless tradition that continues to inspire coffee lovers worldwide." Since the groundbreaking introduction of caffè espresso at the 1906 Milan International World’s Fair, the city has remained a beacon of coffee craftsmanship and innovation, earning its status as the Espresso Capital of the world. Embracing Milan's storied coffee culture, the 2025 World Barista Championship will serve as a grand celebration of the beverage that unites coffee enthusiasts worldwide. The WBC is supported by 2022-2025 Qualified Sponsors; Espresso Machine
Sponsor, Barista Attitude; Grinder Sponsor, Victoria Arduino; and Water Filtration Sponsor, BWT water+more. For more information about the World Barista Championship and HOSTMilano 2025, visit wcc.coffee and host.fieramilano.it.
About HostMilano
HostMilano is the world’s leading exhibition for the professional hospitality and food retail sectors. Now preparing its 44th biennial edition (at fieramilano in Milan-Rho from 17 to 21 October 2025), it stands out for its unique format that combines a thorough overview of the entire industry, with vertical insights into each sector, organized in macro-areas by value chain affinity. It is attended by dozens of thousands of professionals from all over the world, ranging from importers and distributors, largescale retail buyers and purchasing managers, hoteliers and restaurateurs, to chefs, pastry chefs, top baristas, and contract interior designers. The exhibition layout will be completed by an impressive program of events, including data and trend presentations, expert talks, show cooking events, and international contests and competitions.
Salone Internazionale del Caffè (SIC) at Host
Historically, coffee has been one of the main strengths of HostMilano since its first editions. Because of its importance, the dedicated area sports its own brand identity as SIC – Salone Internazionale del Caffè. The entire coffee value chain, from raw beans to the bar counter, is
represented at SIC: selected roasters, importers, producers and industry players from five continents, as well as the world’s top brands all come to HostMilano, the place where the entire coffee business meets.
About the SCA
The Specialty Coffee Association is the largest global coffee trade association dedicated to making coffee better by fostering a global coffee community and supporting activities to make specialty coffee a thriving, equitable, and sustainable endeavor for the entire value chain. Through collaboration and progressive approaches, it supports the industry through research, standards, education, and events. Working around the world, the SCA elevates worldwide standards, providing value and connectivity to the growing global community. To learn more, visit sca.coffee or follow @specialtycoffeeassociation on social media.
About the WCCs
The World Coffee Championships are produced by the SCA. The World Coffee Championships portfolio includes seven annual skills-based competitions; the World Barista Championship, World Latte Art Championship, World Brewers Cup, World Coffee in Good Spirits Championship, World Cup Tasters Championship, World Coffee Roasting Championship, and the Cezve/Ibrik Championship; the WCC All-Stars program; and show features such as the Espresso Bar and the Brew Bar. Learn more at wcc.coffee
ISM reports growth in the number of exhibitors and exhibition space for 2025 after the early bird phase 85% of previous year's space already booked
The leading global trade fair for sweets and snacks, ISM, has announced a positive development after the early bird phase: 85% of the overall space of ISM 2024 has already been booked again by exhibitors from over 60 countries. Compared to the number of applications received by the end of the early bird phase of ISM 2024, Koelnmesse is registering an eight percent increase. As the leading trade fair, ISM will once again this year offer a platform for innovations, networking as well as numerous entertainment offers and business opportunities for the sweets and snacks industry. As usual, the coming ISM is being co-located with the supplier fair ProSweets Cologne in Cologne from 2 to 5 February 2025.
"We are delighted to have recorded seven percent more exhibitors and an eight percent increase in space compared to ISM 2024. That is remarkable, especially since the early bird phase didn't end until 31.05.2023 last year - but it also underlines the significance of ISM as the indispensable highlight of the annual event calendar of the sweets and snacks industry," stressed Sabine Schommer, ISM Director.
"For our exhibitors, participating in the trade fair means more than just booking stand area. They profit from unprecedented visibility with the industry, the access to buyers of global importance as well as a comprehensive presence in the national and international media. Beyond this, we enable first-class networking within the industry as well as with the exhibitors of ProSweets, the experts for the production of sweets and packaging technology, ingredients and
packaging material," explained Bastian Mingers, Vice President Trade Fair Management Food at Koelnmesse GmbH.
Renowned national and international exhibitors at ISM 2025
The applications from Germany include companies like Katjes, Krüger, Lambertz, Ragolds, Riegelein, Rübezahl, Trolli and WAWI. Dietrich Borggreve, Genuport, IBIS, Kuchenmeister, Piasten, Schluckwerder, Conrad Schulte, Tri d’Aix, Top Sweets and Wicklein have also already confirmed their participation in 2025.
As usual, there is also a strong participation of international players: Among others, Baronie (Belgium), Cloetta Holland (the Netherlands), Elvan (Turkey), Fazer (Finland), Fini (Spain), ICAM (Italy), Kambly (Switzerland), Kervan (Turkey), Kras (Croatia), Loacker (Italy), Manner (Austria), Millenium (Ukraine), Natra (Spain), Nestlé Italiana (Italy), Sölen (Turkey), Toms (Denmark), Valor (Spain), Vidal (Spain), Wawel (Poland) have already registered. After over 20 years, the Japanese company, Morinaga, one of the leading global sweets manufacturing, has booked a stand and is returning to ISM.
In addition to existing regular exhibitors, ISM is also welcoming numerous new exhibitors again in 2025, including for example 1701 Nougat & Luxury Hampers Pty Ltd from South Africa, the manufacturers of hand-made luxury nougat; Amalfi Foods from Bahrain that specialises in bakery products and cakes; Hacks Sang Udom Confectionery, one of the leading Thai sweets companies for confectionery, popcorn and rice snacks; Lyra, the manufacturers of speciality choco-
late from Slovakia; Savoria Kreasi Rasa with fruit, mint and coffee sweets, pastry and wheat snacks from Indonesia, Star Foodstuff (VAE) that produces among other things snack items made from potatoes, maize or that
are tapioca or plantain-based as well as nuts, pistachios and sweets and the company Zuru from New Zealand that combines confectionery with toys.
Highlights of ISM 2025
In Lab5 by ISM young, innovative companies will once again be presenting their products and trend snacks in the Start-up Area, the specialised dealer section presents its offer of specialities for the small-volume business with sweets and snacks and the special event for innovations, the "New Product Showcase", is the stage for the new products of the exhibiting companies. ISM unites companies from all over the globe across the digital channels under the hashtag #ISMfamily.
Koelnmesse – industry trade fairs for the food and beverage sector:
Koelnmesse is an international leader in organising trade fairs in the food and beverage segment. Events such as Anuga and ISM are established, worldleading trade fairs, hosted in Cologne/Germany. In addition to the events at its Cologne headquarters, Koelnmesse also stages numerous food trade fairs with different sector-specific areas of focus and content in further key markets across the world, including Brazil, China, India, Japan, Columbia, Thailand and the United Arab Emirates.
These global activities enable Koelnmesse to offer its customers bespoke events and leading regional trade fairs in a variety of markets, thus creating the foundation for sustainable international business. Koelnmesse is also ideally positioned in the field of food technology with its leading international trade fairs Anuga FoodTec and ProSweets Cologne and its global network of satellite events.
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24-26 SEPT 2024
DUBAI WORLD TRADE CENTRE
Gulfood Green, co-located with Gulfood Agrotech is a global exhibition and summit presenting fresh fruit & veg, plant-based products, sustainability, health & wellness, functional foods Gulfood Agrotech will showcase innovations in agriculture, livestock health & nutrition, aquaculture, vertical farming and a lot more.