Ausgabe zur INTERNORGA 2020

5 Ausg.Nr._03/2020 Internorga 2020 C ost-effectiveness, time saving, the highest stand- ards of quality: INTER- NORGA has the right solutions to the numerous challenges in mod- ern professional kitchens. From 13 to 17 March 2020, the lead- ing international trade show for foodservice and hospitality pre- sents the upcoming convenience trends and lots of inspiration for a dynamic sector. The prod- ucts in the convenience sector on display at the trade show are more diverse and innovative than ever – from classic pre-prepared products such as soups, vegeta- bles and baked goods to vegetar- ian and vegan meals, as well as trendy ready meals. Deep-frozen in high quality High-quality frozen products have been on course for suc- cess for years. They are popular in the restaurant industry, hotels and canteens, primarily due to their hygienic safety, freshness, long shelf life and suitability for storage. They are also easy to portion out and are available all year round. “Convenience and high convenience is a lasting trend in the food industry. It is in- creasingly linked to other trends such as premium, sustainability, healthy eating and individual- ity. Frozen products offer endless possibilities for the restaurant and catering industry to imple- ment their concepts for guests,” says Dr Sabine Eichner, Manag- ing Director of the Deutsches Tiefkühlinstitut (German frozen food institute – dti). According to Dr Eichner, the top sellers are baked goods (34% of total sales), followed by meat (15%) and veg- etables (almost 12%). Current nutrition and restaurant trends are also served by the frozen seg- ment: organic products, regional produce and sustainable options are just as popular as burgers, vegetarian/vegan food and meat alternatives. “The many innovations on the market show that the conveni- ence sector these days is much more than just a bag of pre- cooked vegetables. Whether it is frozen burger patties or vegan fruit tarts, customers’ desires for new, trendy meals and baked goods are being met, without neglecting the requirements of and usability for professional kitchens in the process. Restau- rants and catering businesses need to assert themselves more than ever among the competi- tion. That requires new, creative product solutions, which the con- venience sector is providing,” says Claudia Johannsen, Division Manager at Hamburg Messe und Congress GmbH. Ready for the future: ‘Ready to eat’ The benefits of convenience solu- tions are obvious: simple handling and stockpiling, constant availabil- ity – including of seasonal products – and portioned products support restaurant planning. Convenience products have particularly grown in importance due to a lack of specialist staff and in many cases small kitchens. A wide selection of portions or whole meals that are ready to eat makes life easier for professional chefs. “INTERNORGA 2020 demonstrates all facets of the subject of convenience food. That means pro chefs, bakers and suppliers receive a wealth of im- pressions and ideas that set them up for the future and invigorate business”, Johannsen continues. The development of new offerings also takes into account current trends and consumer desires for conscious nutrition. With that in mind, an increasing number of convenience products without additives are being brought onto the market. Vegetarian and vegan products and a wide selection of organic options now form part of the convenience portfolio as a matter of course. All the innova- tions in the sector are being pre- sented by well-known exhibitors at INTERNORGA 2020 – including Block Menü, European Conveni- ence Food, Unilever, McCain and Ardo, for example.  Text & Image: Hamburg Messe und Congress GmbH Messeplatz 1 D-20357 Hamburg The talk of the industry: Convenience trends and innovations at INTERNORGA 2020 Halle B6 | Stand 514