23
Feb
2021
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Innovations from Anuga
Edible insect innovation accelerates, meat alternatives are global and hemp is trending at German trade show.
Dip into rescued produce
Syros
Syros, the “new food” specialists based in Belgium, are using rescued fruits and vegetables to make Wonky dips. The rescued produce items don’t pass the aesthetic requirements set by food retailers, maybe because they are too small, too large or crooked. Syros gives them a chance to be a healthy, nutritious snack by converting them into dips with an extended shelf life thanks to the use of high-pressure processing. The paprika dip contains 54% rescued bell peppers, while the guacamole is made with 52% rescued avocado. The carrot dip seasoned with Moroccan spices contains 57% rescued carrots and the cauliflower truffle dip is made with an impressive 71.5% rescued cauliflower.
Functional tea yogurt drinks
Sosland Publishing Company
Brewed tea and yogurt combine for the first time in this new functional beverage from NÖM, a 120-year old dairy processor located in lower Austria that sources milk from the region’s cooperative of about 4,000 dairy farmers. The new range consists of seven innovative blends, including cassis thyme black tea, lemon ginger black tea, mango chili black tea, orange vanilla matcha, peach balm green tea, pear hibiscus cinnamon white tea and sea buckhorn pink pepper white tea.
Jackfruit salad
Anuga
Jackfruit is recognized as a “white” meat substitute, as the fruit has a meaty, dense texture that shreds, much like pulled pork or chicken. It has a slightly sweet taste and when cooked, absorbs spices and seasonings. L.P.P. Lotao Pack und Produktion GmbH of Germany is using it in a refrigerated deli-style salad. The Flying Jack Vegetable Salad combines chunks of young jackfruit with mandarin oranges and spices, positioning it as a vegan alternative to chicken salad.
Frozen cocktails on the rocks
Anuga
Protected by more than 3,000 patents around the world, Germany’s Kukki GmbH produces the world’s first fruity cocktails that come in a glass bottle complete with ice cubes. With an alcohol content of 10.3 %, the kukki range comes in seven varieties, all ready to serve from the freezer after a slight defrost under warm water or in the company’s patented “toaster.” Upon thawing, the beverage becomes fluid while the ice cubes stay intact. Just insert a straw and enjoy. In the two years since the cocktails were launched, they have gained an extensive hospitality client list that includes ibis Hotels, Aramark, the Radisson Hotel Group and the Concept Group. Select varieties are now sold at retail.
Ruby red chocolate cookies
Anuga
Via Prom Macedonia introduced Twini, which are extra-dark cocoa sandwich cookies with vanilla cream covered with ruby chocolate. It is a unique sweet yet sour combination that the company says has never been offered before.
Plant-based snacking balls and patties
Anuga
New Vegini is a plant-based snack food from VeggieMeat GmbH in Austria. The grab-and-go cups can be easily microwaved and come in three varieties: savory bell pepper balls, mild classic balls, and seasoned mini patties. Based on pea protein, one cup contains about 20 grams of protein.
Vegan organic burger
Anuga
Bunte Burger claims to offer the ?rst line of vegan organic burgers. Sold exclusively in its namesake Cologne, Germany, vegan restaurant since 2014, the company is now taking the product to retail. Unlike many other meat-free burgers in the market, these organic vegan patties are free from soy, gluten, palm oil, added sugar, G.M.O.s and yeast ingredients. The inventor-chefs said that the goal was not to imitate the taste of beef, rather to make delicious, healthy patties. The Bunte Burger comes in three formulations. The original Super Hero Paddy is based on kidney beans and contains 365 calories, 17 grams of fat and 15 grams of protein. The other two rely on jackfruit. Boom Jack BBQ includes lentils and contains 130 calories, 2 grams of fat and 5 grams of protein, while Jackfruit Vish includes algae and is enhanced with vitamin B12 and omega-3 fatty acids. It contains 160 calories, 6 grams of fat and 5 grams of protein.
Insect balls
Sosland Publishing Company
Switzerland’s Essento Food Ag has developed Essento Bio Insect Balls, which are a meatball-like protein. The balls come in three varieties — beetroot, spinach and turmeric — and are based on organic Swiss Tenebrio (mealworms), along with chickpeas, bulgur and onions.
Ice cream donut
Sosland Publishing Company
Dutch-based Boermarke Desserts introduces Everyday IceCream Donut. The ice cream donut trend is taking place at bakeries around the world and is now available in retail packs. An airy donut sandwiches in a layer of ice cream and then gets covered with a colorful crispy coating and decorated with a topping. The individually wrapped treats come in four varieties: Crispy Chocolate, Funky Yellow, Pretty Pink and Sweet Orange. They are sold in packs of four and are available for private label.
A new way to eat vegetables
Sosland Publishing Company
Veggietube is a 100% natural plant-based product developed by Gourmet Green Natural Foods, Spain. Available in three colors, each variety is packed with same-colored vegetables, protein-rich quinoa and heart-healthy olive oil. Cooked and refrigerated, the product is ready to consume cut up in cubes or slices, warm or cold. It may even be spread on toast. Veggiegreen is made with spinach, green beans and chard. Veggieorange contains carrots and pumpkin. Veggiewhite includes potatoes, turnips, leeks and champignon mushrooms.
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