Anuga: Fully-Booked Exhibition Halls and Shopping Baskets Full to Brim
At the upcoming Anuga, scheduled to be held October 7-11 in Cologne, Germany, a shopping basket that is full to the brim is awaiting the visitors from the retail trade and foodservice market in fully-booked exhibition halls. Around 7,200 exhibitors from 100 countries will be presenting the global market offer of food and beverages throughout five days, equaling the record that Anuga set in 2015. Around 160,000 trade visitors from over 190 countries are expected, with 89 percent of the exhibitors and 69 percent of the visitors from outside Germany.
Anuga covers the entire fair grounds in Cologne. It is one of the largest exhibition complexes in the world: 284,000 square meters of gross exhibition space in 11 halls, some of them multi-storied, four entrances, a continuous trade fair boulevard and a central piazza ensure fast connections and a high quality of stay.
With its “10 trade shows under one roof” concept, Anuga is organized according to themes that make it easier for attendees to find their way around. Several changes for this year have optimized the show’s structure to make navigating it even easier.
Coffee, tea and associated products are being awarded their own platform for the first time, under the trade show name “Anuga Hot Beverages.” Before this, hot drinks were covered in one trade show together with bread and bakery products. The new Anuga Hot Beverages show reflects the growing significance of this segment. It’s already drawing great interest from the trade, and the show will be featuring a wide range of exhibitors and products.
The Anuga Culinary Concepts is bundling cooking skills, technology, equipment and gastronomy concepts. Here, as in the previous years, the finals of the two established professional competitions, “Chef of the Year” and “Patissier of the Year,” will once again take place. Attendees representing the foodservice sector will find a broad range of activities offering information, entertainment and opportunities to learn from celebrity chefs.
All of the 10 shows work together. A brief overview:
Anuga Fine Food – the trade show for delicatessen, gourmet and grocery: The largest of the Anuga trade shows unites a comprehensive and diversified offer from all over the globe. Numerous nations take part here at joint pavilions, which present the typical food and beverages of their home country. The companies represented here include, among others, Del Monte, Delverde, Di Gennaro, Develey, Feinkost Dittmann, Fromi, Global Food Trading, Kluth Carl Kühne, Monini Federzoni, Monolith, Mutti, New Lat GmbH, Olitalia, Saclá, Seeberger, Seitenbacher and Yamae Hisano. Mishtann Foods, Newlat GmbH (Birkel) and Goya En España are participating as first-time exhibitors. For the first time at Anuga Fine Food, there will be a Norwegian pavilion comprising 18 companies.
Anuga Frozen Food – the trade show for frozen food
The frozen food segment is one of the most important trendsetters within the grocery and foodservice markets. At Anuga, the international industry regularly presents its innovations for both channels. The show will feature products from countries throughout Europe and the Western Hemisphere as well as representation from the German Frozen Foods Institute, dti, which once again has its central point of contact at Anuga Frozen Food. The companies exhibiting at Anuga Frozen Food include Agrarfrost, Ardo, Aviko,,Erlenbacher, Gunnar Dafgard, Neuhauser, Pfalzgraf, Roncadin, Salomon Foodworld and Surgital as well as CPF, Délifrance and McCain.
Anuga Meat – the trade show for meat, sausages, game and poultry
Anuga Meat will offer an excellent array of sausages, red meat and poultry. Expect to see substantial representation from Argentina, Australia, Brazil, France, Ireland, Italy, the Netherlands, Spain, Turkey, Uruguay and the USA. Canada and South Africa as well as individual exhibitors from New Zealand will also be exhibiting.
The top exhibitors at Anuga Meat are Argal, Agrosuper, Bell, Beretta, Citterio, Danish Crown, Elposo, Heidemark, Inalca, Miratorg, MHP, NH Foods, OSI, Pini Italia, Plukon, Sauels, Steinhaus, Tönnies, VanDrie, Vion, Westfleisch, Wiesenhof and Wiltmann. The French group Bigard is a newcomer.
Anuga Chilled & Fresh Food – the trade show for fresh convenience foods, fresh delicatessen, fish, fruit & vegetables
This show will offer visitors a range of trendsetting products targeting time-stressed consumers who demand the best in quality and freshness. The exhibitors include Condelio, Kühlmann, Rügen Fisch, Renna, Settele, Wewalka and Wolf Wurstwaren. Expect to see new exhibitors from Ecuador, Ireland and the USA as well.
Anuga Dairy – the trade show for milk and dairy products
So, what foods are cheapest levitra dangerous to the intimate life? First of all, we are talking about this sort of well-known dishes especially in unmarried men, like grilled meat, fried potatoes, and everything fried. Don’t let greyandgrey.com viagra free shipping breast cancer dictate how you can arrive to the new destination. Kamagra Accessible in Many Flavors cialis super viagra According to a recent journal in the UK, most of the ED patients in controlling their erection problem with the sildenafil citrate. One of the reasons behind the unavailability of anti-impotent was that people in that age was too viagra for women online shy to discuss or share their internal problem to anyone. Whether you’re looking for fluid milk, cheese or yogurt, you’ll find them here in international abundance. Anuga Dairy offers the most comprehensive overview of the international dairy market worldwide. Exhibitors coming from Belgium, Denmark, France, Greece, Great Britain, Ireland, Italy, the Netherlands, Austria, Poland, Switzerland, Spain and Cyprus demonstrate the large spectrum of the offer. A group from the Czech Republic will also be exhibiting at Anuga Dairy for the first time.
The top companies at Anuga Dairy include Andros, Bauer, DMK Deutsches Milchkontor, Ehrmann, Emmi, FrieslandCampina, Hochwald, Mifroma, Milcobel, Roerink Food Family and Unilac.
Anuga Bread & Bakery
Bread and bakery products in combination with jam, honey, chocolate-nut spreads, peanut butter and other sandwich spreads matter both to the trade and to the breakfast buffets prepared by the hospitality industry. The trade show presents a comprehensive overview of the extensive international offerings. This show will have more space this year now that the hot beverages have been separated into their own space. The exhibitors in this segment include, among others, Aachener Printen, Bianco Forno, Breitsamer, Di Leo Dutch Bakery, Ditsch, Elledi, Entrup Haselbach, FürstenReform (Langnese), Gunz, Guschlbauer, Mestemacher, Kronenbrot, Kuchenmeister, La Mole, Meisterbäckerei Ölz, San Carlo, Lantmännen, Schleicher, Ravi Foods and Vandemoortele. First-time exhibitors at the Anuga Bread & Bakery trade show include Austerschmidt, Eurovo and Pagen.
Anuga Drinks
Beverages for the retail and food service trades. Anuga offers a wide selection of products for both target groups: from alcohol to alcohol-free. Furthermore, the special event “Anuga Wine Special” presents an attractively designed offer of wine in combination with tasting sessions and specialized lectures. The exhibitors of this trade show include, among others, Austria Juice, Baltika, Döhler, Gerolsteiner, IQ4YOU, Pfanner, riha and Rauch. New German breweries such as Leikeim and Frankfurter Brauhaus are also represented at Anuga Drinks. There are new group stands from Argentina, Azerbaijan, Georgia and Norway.
Anuga Organic
Anuga Organic presents a wide range of organic products from Germany and abroad with a clear focus on export. The exhibitor offer is enhanced by the “Anuga Organic Market” special event. All products represented at Anuga Organic must carry an approved organic certification that is a standard on the market. The organic associations represented at Anuga include Consorzio il Biologico (IT), Danish Agriculture (DEN) and Naturland (DE). From Germany, companies such as Alb-Gold, Emils Bio-Manufaktur, Ecofinia, Elbler, frizle, foodloose, Followfood, Küchenbrüder, My Chipsbox, Proviant, purefood, Tropicai, Wechsler and Zabler are participating. There are a high number of exhibitors from Italy, i.e. such as Fratelli Damiano, Lauretana, Natura Nuova, Polobio, Probios and Sipa. The same applies for the Netherlands, with DO-IT, Doens Food, De Smaakspecialist, Spack, Tradin Organic, Sanorice and Trouw. Natur’Inov from Belgium is participating, and, from France, Compagnie Biodiversité.
Several companies are placing their focus on the trend theme vegan food, for instance: Das Eis, joy.foods, PureRaw, Purya!, Tofutown, Topas and Veganz. The Bulgarian supplier Roo’Bar, who already exhibited at ISM in Cologne is another new exhibitor.
Anuga Hot Beverages
For the first time, Anuga is presenting coffee, tea and cocoa at their own trade show and is thus doing justice on an international level to the theme that is attractive for both the trade and the foodservice market. The exhibitors include DEK, Dr. Suwelack, Dilmah, Establecimiento Las Marias, Instanta and Pellini. Furthermore, pavilions from Argentina, China, Italy, Japan, Colombia, Korea, Sri Lanka, Turkey and Taiwan offer an even wider variety of hot drinks.
Anuga Culinary Concepts
The foodservice market is expanding and setting trends for the rest of the food industry. The newly created Anuga Culinary Concepts offers room for ideas, innovations and networking. The exhibitors here include AHT, CSB Systems, DIAGEO, Dick, Ille and Unilever. Among others, the top-class finals of the “Chef of the Year” and “Patissier of the Year” will be held on the integrated Anuga Culinary Stage.
Partner Country: India
With its multi-faceted food industry, India is the ideal casting for the role of the partner country of the world’s largest and most important trade fair for food and beverages. But also with its international famous and globally widespread cuisine, India offers many opportunities to convince the trade and the food service sector of its diversity and efficiency. As group organizers, the Indian Trade Promotion Organisation (ITPO), the Agricultural & Processed Food Export Development Authority (APEDA) and for the first time the Indian Oilseeds and Produce Export Promotion Council (IOPEPC) are represented at Anuga by numerous Indian firms. Beyond this, many individual exhibitors are participating. Hence, there is going to be a record number of Indian exhibitors at Anuga 2017. In addition to tea and spices, rice, cereals and pulses, the products exhibited also include ready-made meals and organic products.
New Confection Creations from a Company with Centuries-Old Tradition
By Lorrie Baumann
Bissinger’s is offering two summery new flavors of its Gummy Pandas. Strawberry Mango and Tart Cherry & Lime join a line-up that already included Blueberry Acai, Pink Grapefruit with Grapeseed, Pomegranate White Tea, Raspberry Yumberry and Blackberry Hibiscus Gummy Pandas. “They’re well-liked by children, but they’re sophisticated enough for adults,” said Dave Owens, Bissinger’s Chief Chocolatier and Vice President of Taste. “They have a true-to-nature taste.”
Like the other flavors in the line, the new Gummy Pandas are gluten free, dairy free and contain no high fructose corn syrup. They’re packaged in a 3-ounce pouch that retails for $4.99.
Bissinger’s also debuted its Caramelized Blood Orange bar, which is 60 percent dark chocolate. Made with a blood orange-rosemary caramel with hazelnuts and cocoa nibs, the 3-ounce bar retails for $4.99. The bar is gluten free, and the early reviews are enthusiastic.
There are 10 bars in the line, including Coconut Caramel and Honey Pepita Caramel, which has roasted salted pepitas on the back of the bar, lots of honey taste and guajillo chili for a whisper of spice.
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Bissinger’s Chocolate-Covered Wine Grapes are made from Muscat grapes that have dried into raisins on the vine. They’re infused with Shiraz wine and then enrobed in 60 percent dark chocolate. This is not a new product, but the packaging has been updated. They come in a 3.5-ounce pouch that retails for $5.99 as well as an 8-ounce gift box that retails for $14.99.
Many of these products originated in the kitchen of Chief Chocolatier Owens, who’s been Bissinger’s Vice President of Taste for nine years after coming to Bissinger’s after a 30-year career in the restaurant business. His assignment at Bissinger’s includes new product development, and in that role, it’s his responsibility to ensure that the legacy brought by the company’s 350 years of history is maintained as the product line also evolves to appeal to changing tastes. Doing that isn’t about responding to trends, Owens said: “We try to be in front of our consumers to know what they want before they want it.”
Like the days when Owens was developing a new dish to serve in his restaurant, a new Bissinger’s candy starts with a concept. Owens rolls that thought around in his mind until he can taste it, and then he goes into his lab to work on it. In the case of the Caramelized Blood Orange bar, it was the rosemary that got added into the recipe in the course of that work. Its herbaceous note adds a complexity to the bar that Owens really likes and that he thinks will resonate with consumers on the hunt for a new flavor sensation.
Though the other flavors change with the times, and many of them come and go in the product line, there’s one flavor that doesn’t change, and that’s the Bissinger’s chocolate. All of the chocolate that Bissinger’s uses is made in Europe – it all comes from one liquor, so that the milk chocolate and the different dark chocolates have common flavor notes. “It’s all cohesive,” Owens said. “That’s why we have customers for life…. We meet customers in their 80s who tell us they’ve been eating it since they were a small child. They can tell me more about the company than even I know.”
Maryland Company Introduces Artisanal Snack Salami
By Robin Mather
Meatcrafters, an artisanal producer of specialty cured meats, debuted its Skinny Salamis at the Summer Fancy Food Show in New York recently. Skinny Salamis are the only lactic-fermented meat snacks on the market, said Mitch Berliner, one of the company’s three founders and self-proclaimed “Chief Sampling Officer.”
“They are cured, uncooked products, made in traditional ways that date back to the Egyptians and early Romans. They are high in protein, low in calories, have no sugar or carbs and are gluten-free. They’re made from antibiotic- and hormone-free meats.”
Skinny Salamis are unique for several reasons, Berliner said.
“We were just at the Sweets and Snacks Expo in Chicago,” Berliner said. “All the other meat snacks we saw were cooked, whether dehydrated like jerky or extruded and cooked like the familiar meat sticks.”
Meatcrafters is among the few companies in the US to have gained USDA approval to produce such products, and the only one in Maryland, Berliner said. “We don’t outsource our production,” Berliner said. “We do everything ourselves, from sourcing the meat from local farmers to grinding our own spices to producing and packaging the salamis.”
Skinny Salamis are designed to be a portable snack that fits easily into a pocket or purse. The snack salamis are available in three flavors: Original Black Angus Beef, Truffle (pork) and Street Cart Schwarma (lamb). Three more flavors will be available later this year: Merguez (lamb), Spicy Argentinean Chorizo (pork) and Casbah (pork), flavored with North African spices. The salamis come four to a package, and suggested retail is $6.79—$7.95.
Berliner said the company trialed its products at farmers markets and were selling more than 300 salamis a week from very early on. “And then a wine distributor tried them and said, ‘If you put this in grown-up packaging, I’ll buy it for distribution.’ So we went to work on grown-up packaging.” The company’s designed-from-the-ground-up packaging recently won awards for its graphic design, Berliner said.
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Chefs visiting the market also liked Meatcrafters’ salamis, and they now appear on menus at restaurants in Maryland and Virginia, including Patrick O’Connell’s much-lauded Inn at Little Washington in Washington, Virginia.
“We like to help local farmers,” Berliner said, noting that they work with local producers of Black Angus beef, heritage breed Duroc pork and all-natural lamb. “In addition to our own products, we make specialty sausages with our farmers’ meats so they can offer their own customers salami made from only their meat. We also make specialty sausages for brew pubs using their beers, and for local vineyards using their wines.”
Meatcrafters has been in business since 2009, producing duck breast prosciutto as well as a variety of specialty salamis. They include Chajari, an Argentinian-style salami flavored with garlic, nutmeg, clove, cinnamon and whole peppercorns; Chorizo de Pamplona, an aged Spanish-style classic with cayenne and Spanish smoked paprika; Chesapeake, seasoned with Maryland crab seasoning; Cacciatore, a traditional Italian hunter’s sausage of Duroc pork flavored with sea salt, pepper and garlic; Truffle Mania and Porcini Salami, two fungi-forward flavors that capture the best of the much-loved ingredients; Cinta, another Duroc pork salami flavored with long pepper, lemon zest and mace; Ararat, a Duroc pork salami seasoned with smoked paprika, fenugreek and the Turkish pepper called urfa biber; a wild fennel pollen Duroc pork sausage called One Wild Fennel; a traditional Spanish salami called Fuet, simply seasoned with salt and pepper to showcase the flavors of the Duroc pork and the lactic fermentation; and Dillio, made with dill pollen, garlic and red wine.
The Landover, Maryland, company, founded in 2009 by Berliner, his wife, Debra Moser, and their friend Stan Feder draws on decades of experience the three share in charcuterie and the food business. Berliner, who’s been in the food business for more than 50 years, started as a food distributor. Moser brings a diverse background in food and business experience. Feder, who’s studied with charcuterie experts in Spain, Italy and the US, has a lifelong passion for salumi.
“We’re Baby Boomers who failed at retirement,” quipped Berliner. “We pulled money out of our retirement funds to start this company, and have never taken loans or investments from anyone else to keep going.”
The founders were inspired to start the company when they realized that “we had visited Italy many times and we didn’t know why there wasn’t more good American salami. So we were an upscale charcuterie and then, a little over three years ago, we thought, ‘why don’t we take our salamis and put them in a meat snack product?’ “
The “failing at retirement” thing seems to be working for the company’s founders. “We just knocked out a wall to expand our space,” Berliner said.
