In less than seven months, Anuga, the world’s leading food fair for the retail trade and the foodservice and catering markets, will take place at Koelnmesse in Cologne, Germany. This biennial event is a central business and communications platform for all players involved in the development, manufacturing, marketing, distribution and sale of food and beverage. It’s where new products make their debut to complement today’s and tomorrow’s trends. For many product developers, it’s where they go to observe innovations and generate ideas for the future.
The 2015 expo attracted nearly 160,000 trade visitors from 192 countries. Event organizers anticipate breaking this record in 2017, as Cologne continues to attract buyers and sellers from all countries around the world.
Anuga prides itself on being 10 trade shows under one roof. This design is a well-arranged layout divided up into themed areas, which makes it easy to focus and get work done. The halls are: 1) Bread & Bakery, 2) Chilled & Fresh Food, 3) Culinary Concepts, 4) Dairy, 5) Drinks, 6) Fine Food, 7) Frozen Food, 8) Meat, 9) Hot Beverages and 10) Organic. Three of these halls may be attractive to meat and poultry processors.
First and foremost, there’s Anuga Meat, which is the trade show for fresh, frozen and processed meat, sausage, game and poultry. It is the world’s largest business platform for these products, offering a comprehensive and diversified menu of products.
With convenience on top of mind, Anuga Chilled & Fresh Food is the trade show for fresh grab-and-go foods, fresh delicatessen products, and more. Innovations in this hall target today’s on-the-go consumers who have high demands for quality and freshness.
Lastly, Anuga Frozen Food is the tradeshow for all types of frozen foods, including prepared meals where meat and poultry are primary components. The frozen food segment is one of the most important trendsetters within the trade and on the out-of-home market. At Anuga, the international industry regularly presents its innovations for both channels.
In addition, in response to global growth in out-of-home eating and the “millennial foodie” movement, Anuga has created a new culinary creative platform. The Anuga Culinary Stage will feature renowned chefs sharing cooking skills and gastronomy concepts, along with the top-class finals of the “Chef of the Year” and “Patisserie of the Year.”
Leading up to the expo, event organizers scour the food industry for trends and will create trend platforms before the exhibition to make it easy to find exhibitors, participate in educational programs and attend special events that are important to your business. For the 2015 expo, these platforms included: Fair Trade, Gourmet, Halal, Health/Functional Foods, Ingredients, Kosher, Organic, Private Label, Vegan and Vegetarian.
Mark your calendar for the 34th Anuga taking place October 7-11. For more information, visit www.anuga.com.
