• “Diets have changed considerably in recent years, and the desire for alternative proteins continues to grow. Our co… https://t.co/Jy83s5ep6t
  • “This vision of expanding our business will allow FONA to continue to grow flavors and provide great job opportunit… https://t.co/mrnNlkUMfj
  • Nico Roesler, North American Pretzel & Snack Equipment Sales Manager, Reading Bakery Systems shared with Asia Pacif… https://t.co/Yloo0C720L
  • 📺 Bakery industry weekly news 📺👇👇 https://t.co/3riHXddYx5 Subscribe to our magazines: https://t.co/tGTw7UyDMA… https://t.co/BxGYXpAzo6
  • “We are pleased to welcome Mitchell to RBS. He brings a unique blend of product development and culinary experience… https://t.co/rru6nIadys
  • "As a unique microbial protein, yeast protein can not only provide similar nutritional value to animal protein, but… https://t.co/dpQsiFPtUX
  • One of the focal points of ProSweets Cologne is going to be the new Ingredients event zone in Hall 5.2 next to the… https://t.co/raaSkSmeqZ
  • “By understanding how values, behaviors and appetites are changing, and the drivers behind these shifts, food and b… https://t.co/Xfcx0BEu3K
  • “With more than 20 years at Corbion, Lonneke van Dijk brings a wealth of technical knowledge, marketing experience… https://t.co/ckdUBwrlMp
  • In announcing the December cancellation, PLMA assured its members, retailers, and other parties in the private labe… https://t.co/lhmfjHKtnG
  • “Although many businesses have initiated digitalization strategies in response to the pandemic, this idea began bef… https://t.co/hbDt7QA3D6
  • “With Hershey behind this amazing brand, I am confident that anyone who would like to enjoy these deliciously bold… https://t.co/zmI6RgDPcJ
  • What can plant managers do to minimize cleaning time while maintaining, and even improving, food safety? https://t.co/6zyj8XnQz3
  • The new brioches have clean label recipes, meaning they are made only from the essential ingredients of natural ori… https://t.co/2BNIq1LihM
  • Nominations for the Bread Heroes came in from across the USA. “All the nominees in this year’s Awards truly deserve… https://t.co/dNKUPFpIsL
  • 14,745 registrations and 6,360 minutes of knowledge transfer were recorded as part of the online presentations with… https://t.co/Y077LiVFyI
  • Although gelatin is typically associated with gummies or other confectionery due to its irreplaceable thermo-revers… https://t.co/yUwDNSlsIQ
  • Consumer testing confirms that Cargill’s new white chocolate range stands apart from other options, with 92% of con… https://t.co/SjlfLtv9Gl
  • The entire unit can be rolled to various destinations throughout the plant, eliminating the cost of multiple statio… https://t.co/wKxXYg7L3a
  • Designed with packed convenience food, ready meals and small packaged goods in mind, the X5C is LOMA’s smallest X-r… https://t.co/Y3BfSkIaqy

ISM 2022: 360 Degree Trade Fair Experience

After a successful Anuga, the leading global trade fair for food and beverages, the motto for the trade fair duo, ISM and ProSweets Cologne, is now also “Always on”: In the scope of the new digital platform, ISM & ProSweets @home, Koelnmesse is ensuring that all relevant players of both industries can not only network at the fair grounds, but also digitally and remain up-to-date on current themes. The exhibitors will benefit from the chance to access new target groups and present their solutions to an even broader public. The visitors can go live any time or call up content precisely then when they have the time. In addition, the digital components also offer those people, who cannot participate on-site, a new form of participation without missing out on the trade fair altogether. The platform is available to the exhibitors and visitors from 01-02.02.2022, while the physical trade fair already commences on 31.01.2022.

Exhibitors with a stand in Cologne are also represented with a digital presence without exception. An interactive exhibitor profile with contact data and product information provides a fast overview. Thanks to the “Talk-to-me” function, a spontaneous exchange between exhibitors and visitors is just as simple as visiting an exhibition stand. Appointments can of course also be arranged for a later point in time. The exhibitors can simply list the availability of the contact partners. Companies can also offer exclusive events: Digital Conference Rooms enable presentations, tastings, show cooking or PR events upon invitation.

In addition to the information offer at the digital exhibition stands of the exhibitors, the stages are the focal point of ISM & ProSweets @home. Trend lectures, trade information and start-up pitches will take place on the Expert Stage. At the Global Competence in Food Stage the visitors will receive information from the Koelnmesse Food network as well as market research results and sweet trends from all over the globe. The manufacturers will present their products and solutions in the form of short lectures on the Product Stages. All presentations will subsequently be available on demand up until 30 April 2022, which will further extend the reach of the trade fair.

ISM will physically take off again in its full scope. Around 80% of the exhibition space is currently already booked. As usual, the event and congress program offers insights into the trends and developments of the sweets and snacks industry. Alongside the ISM Expert Stage, the platform for consumer and product trends, the New Product Showcase, awaits the visitors again, which with its trendsetting function for the industry will present the most innovative products of ISM 2022. The trade program is rounded off by the future congress #CONNECT2030 in transition, which is being organized in collaboration with ProSweets Cologne. Here, renowned experts will discuss what shape the future of the sweets and snacks industry will take on. The focus lies on the following topics:

  • Saving resources: Ideas for the sustainable handling of raw materials in the sweets production section
  • CO² reduction and ideas for climate-friendly action
  • Developments revolving around the theme “Zero Food Waste” (“Too good to go”, etc.)
  • What effect will the climate change have on the availability of raw materials?

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