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Einer der Gewinner des Zukunftspreises: Cucumis-Limonade © Katrin Neuhauser

Internorga 2016 starts with sustainable concepts

Cucumber lemonade and gluten-free buns. Future-looking companies and products hightlighted as catering fair starts

Europe’s leading trade show for foodservice and hospitality, the Internorga, opened its doors to visitors Friday. The fair has been held in Hamburg since 1921. Every year in March, around 1,300 exhibitors from Germany and abroad present their latest products, trends and complete solutions for the entire out-of-house market. The exhibitors’ presentations are enhanced by a huge supporting programme, congresses with international speakers, award presentations and innovative side-events. The fair runs until March 16, 2016.

Four competition categories

At the start of the fair, the Internorga Future Award was presented Friday in the Chamber of Commerce Hamburg. The award distinguishes companies who combine sustainability and future-compatibility in their products, services or strategies, according to the jury. Bernd Aufderheide, President and CEO of Hamburg Messe und Congress GmbH, said: “The compliance of efficiency with ecological responisibility and social justice presents many companies with a challenge and makes many demands on them in terms of innovative power, flexibility, time and not seldom, investments.” The jury honoured a company or product in four categories.

Biological and affordable

The Freiburg-based mechanical engineering company, Meiko, won the “Trendsetter Product – Technology and Equipment” category for an innovative collection system for food leftovers. The Hamburg-based start-up Cucumis won the category “Trendsetter Product – Food and Drinks” with its cucumber lemonade. The Student Union Oldenburg won the Internorga Future Award in the category “Trendsetter Company – Catering and Hotel Trade”. The jury praised the offer of organically produced, seasonal and regional products that students can still afford. Isabella Krätz of Isabella Glutenfreie Pâtisserie in Düsseldorf won the “Trendsetter Company – Artisan” category with her concept for producing gluten free, partially lactose-free bread and confectionery.

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