Best Practice

Records, trends and innovations: Anuga 2025 demonstrated how the global food industry is reinventing itself.

Upcycling is gaining significance worldwide: More and more consumers are consciously opting for sustainable products, at the same time F&B innovations with upcycling claims are expanding significantly. The circular economy and creative packaging demonstrate how sustainability, design and functionality are making our everyday lives smarter and greener.

In an era where the food industry faces increasing pressure to innovate sustainably, few initiatives are as future-focused as Ecotrophelia Europe. Created in 1999, this annual competition brings together student teams from over 20 European countries to design the eco-innovative food products of tomorrow. Their mission? To blend creativity, sustainability, and market feasibility into real, edible innovation - all judged by a panel of industry leaders, R&D experts, and entrepreneurs.

Over the years, Ecotrophelia Europe has become a launchpad for young talent, fostering numerous start-ups and generating hundreds of product concepts that respond to real-world consumer and environmental demands.

Whether Kimchi, Bibimbap, or Tteokbokki – as the partner country of Anuga 2025, Korea presents its culinary diversity. Around 100 exhibitors will showcase a broad range of traditional, innovative, and sustainable foods. In an interview with Jinsun Park of the Korea Food Industry Association, discover why Korean cuisine captivates audiences worldwide.

BettaF!sh: Sustainable fish alternatives made from seaweed - delicious, innovative & honoured at Anuga 2023!

Planted is setting new standards for plant-based meat alternatives - innovative, sustainable and with 100% natural ingredients. A look behind the scenes of a visionary company.

Philip Hitschler-Becker, CEO of Hitschler International, is redefining the sweets market as a corporate influencer. By blending tradition with a fresh social media approach, he shows how authentic storytelling and personal branding can connect with a younger audience and breathe new life into a classic brand. Here’s how he does it.

Former national team player and restaurant owner Timo Hildebrand in an interview on vegan nutrition, his plant-based restaurant vhy! and food trends.

Imagine walking into a supermarket. The shelves are packed with colourful packaging, and the choices seem endless. But what determines which product ends up in your shopping cart today?

Food culture is changing: flexible working models and technological innovations are changing the way we eat. Read more in our article.