Walk on Anuga’s Boulevard of Inspiration

Mark your agenda for Anuga Bread & Bakery, with over 400 exhibitors from more than 30 countries. Plan a tour of the Boulevard of Inspiration too, for innovations, new trends, and future developments. Anuga prepares numerous presentations, demonstrations, and exhibits of interest to baking professionals.

In an interview with Lorenz Rau, director of Anuga, we have obtained a guide to the baker’s visit to this year’s edition of the trade fair. In addition to the dedicated Anuga Bread & Bakery show taking place in halls 2.2 and 3.2, there are new and returning features that can provide inspiration.

The “Boulevard of Inspiration” will debut this year at Anuga and is the hot spot for trends, innovations and future developments, which should not be missed when visiting this year.

The “Boulevard of Inspiration” will debut this year at Anuga. What is the concept behind it and what inspiration can bakers expect to find here?

Lorenz Rau: The Boulevard of Inspiration is the hot spot for food and beverages trends, innovations and future developments, which should not be missed when visiting Anuga. The place bundles three unique Anuga special shows – Anuga Taste Innovation Show, Anuga Trend Zone, and the new event area Anuga Horizon 2050. Here, we give the visitors an insight into the key market and consumer trends, scenarios about the future of nutrition and the most innovative products in one place. The main idea behind this new area is to offer visitors the most valuable information about the food and beverage industry in a very concentrated way.

The Anuga Trend Zone is the central lecture stage where a team of experts from Innova Market Insights and Euromonitor will present the latest and illuminating analyses on the developments in the food and beverage industry.

The most important new products of Anuga are presented in the “Anuga Taste Innovation Show” special event. An expert jury comprising of journalists and market researchers will select the industry’s top innovations from all of the submitted entries. During the trade fair, the results will be presented in the scope of the respective special event on the North Boulevard in front of Hall 7.

At “Anuga Horizon 2050”, the trade visitors can inform themselves about the visions and solutions for the next 50 years on all days of the trade fair and also engage in an active exchange with industry pioneers, start-ups and experts. The aim is also to inform about new technologies, solutions, trends, and innovations and to underpin them with best practice examples. It deals with issues such as how new technologies are changing the food industry, how disruptive innovations are being implemented, and what is needed to ensure lasting transparency and safety in the food chain. These and other questions will be answered within the following five thematic blocks through panel discussions, startup pitches, keynotes, and best practices. Topics will be:

  • Sustainable Environment – Better Food for a Better World,
  • Startup Day – New Solutions, New Products,
  • Alternative Protein – New Sources to feed 10 trillion,
  • New Nutrition – The Evolution of Food and
  • Internet of Food.

Each of these special exhibitions offers benefits for bakers, from new innovative products at the Anuga taste Innovation Show over top trends in the food industry at the Anuga Trend Zone to topics such as a sustainable food system, plant-based nutrition or new sources of proteins at Anuga Horizon 2050.

What features and events, new and returning, should bakers mark in their agenda for their visit to Anuga this year?

Lorenz Rau:  First and most of all – [visit] the Anuga Bread & Bakery. Over 400 exhibitors from more than 30 countries will present their newest products in the halls 2.2. and 3.2. As I mentioned, the Boulevard of Inspiration is definitely the place to be for innovations, new trends, and future developments. On the Culinary Stage with its integrated cooking studio, an interesting and innovative all-day program await the Anuga visitors on each day of the fair. In addition to cooking shows, interesting lectures and product presentations will also take place here. Furthermore, the award ceremony of the “Pâtissier of the Year” will take place on the Culinary Stage on October 6, 2019. In addition, for the fifth time this year, Anuga – together with Foodservice Europe & Middle East – offers interesting and exciting presentations on the newest trends and perspectives in the worldwide catering market at the Anuga FoodService Power Breakfast in Hall 7. Again this year, a one-hour lecture on each of the first three days of the trade fair will give glimpses into the global foodservice market. On October 7, 2019, the Anuga FoodService Power Breakfast will focus on trends and new developments in the breakfast and bread business.

What are some of the innovations we can expect this year at the stands? Please focus on exhibits in Anuga Bread & Bakery.

Lorenz Rau: By looking at our new product database, new organic, vegan and gluten-free products will be definitely presented at the stands. Furthermore, we expect more bread made from prehistoric grain such as emmer or einkorn and products using superfood fillings such as honey, goat cheese or Skyr. In the cake and pastry sector, not only the quality of ingredients play an important role but also the design is becoming more individual and personalized.

 And what trends do they reflect?

Lorenz Rau: The global bakery market is quite diverse in nature and bread can be highly localized. For example, in Germany, by far the largest European market, there are hundreds of local traditional breads, biscuits and cakes, and the market remains regionalized and fragmented. Craft bakers, with individual stores or very small chains, remain very important in Germany, Italy and France. In contrast, in countries with large supermarket chains, like the US and UK, industrial bakeries have taken over a lot of the trade from retail bakeries. While the standard bread category is relatively static or even declining in many of the developed markets, reflecting its maturity and rising interest in alternatives, there is a growing interest in the use of grains, seeds and other ingredients to add value in the form of premium-style bread products with a healthy image. Almost one third of global bread launches recorded by Innova Market Insights in 2016 contained seeds, rising to 40% in North America, 39% in Western Europe and to just over 50% in Australasia. It is clear that alternative seeds and grains are increasingly featuring in the bread market, offering not only a healthy image but also new experiences in taste and texture, sometimes also with gluten-free benefits. This trend seems to continue and will add value in an industry suffering from a staple image and long-term volume decline in many developed markets. A European trend in the bread and bakery industry is also the increasing variety of international specialties on national food markets. The “crossing” of baked goods is an upcoming trend.

What kind of support and inspiration can bakery startups find at Anuga?

Lorenz Rau: For the first time, Anuga offers participation opportunities for start-ups. In six different start-up areas, young and innovative companies from about 25 countries will have the opportunity to compete with the existing industry and present their product innovations to the global trade audience. Of course, starts-ups of the bakery sector are welcome to participate. The start-up package includes the participation in the fair as well as the opportunity to present their ideas and products via pitches on the start-up stage. Adding to this, they can also participate in the “Food Start-up Award 2019” by Lebensmittel Praxis. For food start-ups, Anuga is a great place to meet national and international decision-makers from the food industry, retailers and the out-of-home market that look for creative new solutions. In so doing, Anuga gives them the opportunity to expand their own network, because the top 50 LEH/Food Retailers will be at Anuga 2019.

Newtrition X aims to bring together science, technology innovations, and industry experts to tackle the future’s nutritional issues. How is the baking industry involved? Please share details about this innovation summit.

Lorenz Rau: Together with Anuga, FoodRegio will host a second innovation summit of the NEWTRITION X. The innovation summit NEWTRITION X on October 6, 2019, will address future-oriented themes and takes place at Anuga for the first time. Renowned representatives from the worlds of science and business will provide a comprehensive overview of the theme of personalized diets. We know that every person responds differently to food, so each person must be feed individually and differently. Because the ideal is an optimal diet for each individual person — a ‘personalized diet’. This is perfectly matched to every single organism.

Personalized nutrition is no longer a vision. It’s a market.

The format serves as a place of exchange between the field of science, technology innovations, and industry experts so that they can solve the food problems of the future together. Questions such as what does the ecosystem of personalized nutrition look like, will people be ready for personalized nutrition, what is state of the art, who are the right partners, as well as what are the benefits will be discussed. Adding to this, case studies will underline the concept of personalized nutrition. Players of the baking industry play an important role when we talk about personalized nutrition. GoodMills Innovation is a big player here. They work on bioactive food in order to reduce blood sugar. An expert of GoodMills will also be present at the summit.

The fifth Innovation Food Conference – iFood 2019 will also take place, on October 7. What are some of the highlights pertaining to baking that the DIL is organizing?

Lorenz Rau: Logistics and distribution are the focal point of the 5th Innovation Food Conference – iFood 2019, which is organized by the German Institute for Food Technology (DIL). In the scope of the conference, the challenges of the global value chain, digital issues regarding the production, sustainability concepts as well as innovation programs will be discussed. Leading experts and decision-makers from industry and trade as well as highly regarded start-ups will share their know-how at the fifth iFood Conference. The focus will be on the following four major topics:

  • Sustainability and new concepts for food,
  • Blockchain and artificial intelligence,
  • Innovations,
  • New foods and trends in the global food system.

I think, each of these topics will have interesting aspects for the baking industry, especially when we talk about sustainability and resource efficiency or new food trends and how these trends will affect the bread and bakery business.

Please comment on the latest dynamics and innovations in snacking.

Lorenz Rau: Snacking is one of the top trends when speaking about trends of the industry. Consumers are no longer prioritizing traditional mealtimes but are increasingly snacking throughout the day. They are looking for smaller grab-n-go items, preferably one serving. Manufacturers are responding to this demand with smaller 1-2-ounce snacks that still offer a big taste. Children are also having an impact on snack innovation. Healthier versions of traditional kid and grown-up snacks and also innovative flavors are playing a big role. Creating snacks that offer nutritional benefits and pair grain-based foods with a variety of proteins is very hip right now and fulfills the demands of the consumers. I think the snacking industry will further grow within the next years and I’m sure we can expect more new combinations of ingredients.

Anuga is celebrating its 100th anniversary this year. How would you summarize the evolution of the food industry over the past century and forecast its state over the next 100 years?

Lorenz Rau: Our eating behaviors have tremendously changed over the past century. The food industry has changed and developed over the decades in order to satisfy customer needs and consumer behavior. This industry is characterized by a complex system of activities concerning supply, consumption, and delivery of food products across the entire globe. Before WW II, all over the world, the people used to eat in very simple ways using only local and seasonal products as they were constrained to a geographical area. After the war, the processed food that was initially developed became important for grocery stores and restaurants in towns and cities. The food industry understood the importance of making food quickly, selling it cheaply and spending less time.

On the other hand, awareness about healthy nutrition was increasing. The industry had to invest a lot of money adapting to the consumers’ new requests but also maintaining the products’ appeal. Nowadays the global market is more open, and it is a lot easier to get access to other cultures and thus developing new varieties of food using ingredients and seasoning that have not been used in this mix before. In so doing, new trends are rising. Also technology-wise, the food industry has changed a lot throughout the years. Production has become more efficient and digitalization improves the surveying of processes during the production. From a consumer’s point of view, we can say that they can decide from a much greater variety of food and beverages than ever. The biggest challenge will be in the next 50-100 years, how to feed more than 10-15 billion people considering restricted resources, climate changes, stronger demand for alternative ingredients or the fact that people are getting older than ever. The food industry has to go new ways in order to fulfill the demands of the consumers by developing sustainable ways of productions, using new technologies and digitalization or finding alternative ingredients.

What are some possible solutions in the industry’s narrative for the food challenges ahead?

Lorenz Rau: Plant-based nutrition, the usage of alternative proteins like insects or in-vitro meat developed in laboratories from cultivated stem cells are just a few new solutions that can be named here. But these examples show that we can expect totally new ways of how to produce food, but one challenge remains – the growing population and how to produce big amounts of food in order to feed the world. Especially, new technological developments and digitalization will have an impact on the food industry.

Photo credit: Koelnmesse GmbH

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