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Designing for a Global Marketplace
June 25, 2013
2 Min Read
Consumers increasingly sophisticated palates, coupled with their curiosity for ethnic and authentic foods, makes product development challenging. Designers can identify the trends and get ideas for future innovations at Anuga 2013, the biennial trade fair for the global food industry that will take place Oct. 5 to 9 in Cologne, Germany.
Anuga is a central business and communications platform that brings together suppliers and top-decision makers from the global retail trade and foodservice/catering markets to debut innovative new products. Anuga features 10 specialized trade show segments in one location: Bread & Bakery, Hot Beverages; Chilled & Fresh Foods; Dairy; Drinks; Fine Food; Foodservice; Frozen Food; Meat; Organic; and RetailTec.
More than 6,700 exhibitors from almost 100 countries were on hand for the 2011 exposition, as an estimated 155,000 decision makers from 180 countries visited the 10 halls. Product and packaging developers, as well as ingredient suppliers, also find Anuga beneficial, as it helps identify trends and provide ideas for future innovations.
For 2013, Anuga organizers have identified 10 trend topics that will be highlighted throughout the segments. These trends are becoming increasingly important to all types of food and beverage manufacturers, and include finger food; gourmet products and regional specialties; Halal, kosher, organic and Fair Trade products; health and functional food; private label; and vegetarian.
One hot category in 2011 was the emergence of sophisticated prepared sweet and savory foods.
Spains Exquisitarium introduced heat-and-eat frozen chocolate fritters featuring a rich chocolate dough around an explosion of liquid chocolate fudge; the product can be warmed in the microwave for a convenient, gourmet dessert.
For an on-the-go morning meal, Rudolf Olz Meisterbacker GmbH in Austria introduced Danish pastry pockets filled with either fine nougat cream or fruit apple filling made with whole apple pieces and cinnamon.
Taiwans Luxe Enterprises Ltd. offered frozen udon oriental noodles that are ready to eat after a few minutes in the microwave.
Germanys Mjam GmbH introduced refrigerated stuffed rice sandwiches, a convenient, new form of eating sushi.
Also from Germany, Mex-Al El Sombrero GmbH, debuted a vegetarian frozen convenience food containing 40 percent nopal cactus leaves. The burger-style product also includes cubed onions, corn kernels and grated carrots and is seasoned with chilies and Mexican spices.
This years show is being promoted with the phrase: Because tomorrow morning, today will already be yesterday. Organizers are emphasizing the importance of being on top of innovation.
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