Aufrufe
vor 1 Jahr

drinkworld Technology + Marketing 3/2022

  • Text
  • Harnischcom
  • Drinkworld
  • Processing
  • Solutions
  • Products
  • Consumers
  • Marketing
  • September
  • Innovation
  • Drinktec
  • Packaging
  • Beverage
drinkworld Technology + Marketing is the leading magazine for the entire drinks industry worldwide. Feature articles and short communications cover the whole spectrum of processing, bottling, raw materials, logistics, packaging and marketing of beverages. We also report on special topics of regional interest and the trends in the beverage industries worldwide. Readers are executives and decision-makers in the brewing, dairy and mineral water industries, manufacturers of non-alcoholic drinks, wine growers and bottlers.

Ingredients Fi Europe

Ingredients Fi Europe 2022: A Platform for Innovation Ian Healey, Editorial Director at Dr. Harnisch Publications and member of the judging team for the Fi Europe Innovation Awards 2022, talks to Kinga Wojcicka-Swiderska, Head of Content Food at Informa Markets, and Gerit Tolborg, CEO and founder of Chromologics, Copenhagen / Denmark, about innovation, networking and other opportunities at Fi Europe. Ian Healey: We all know the importance of innovation in the food industry: We need to feed a growing global population, we need more sustainable food and environmentally friendly packaging, consumer lifestyles are changing, and diet-related health problems are no longer a first-world problem. But before we talk about what it takes to develop and implement new ideas, I’d like to throw in a first question: Has corona slowed down innovation? Gerit Tolborg: No it absolutely hasn´t. It has shown us how fast we as humans can react and adapt the new situations. As bad as the pandemic was and is, innovation is very much alive and every crisis always brings new opportunities. However, that’s not to say that Covid didn’t create a number of new challenges for the food industry, while also amplifying existing problems: Mass labour shortages and logistical issues, for example, exacerbated supply problems caused by climate-related poorer harvests. Also consumers got to feel directly the implications of global supply chains. But as difficulties arose, so people and companies looked for solutions. Thus, the corona crisis triggered new approaches and created awareness of new possibilities. Therefore, I am sure that we will continue to see many more positive changes that would not have happened so fast and aggressively without the pandemic. Kinga Wojcicka-Swiderska: I absolutely agree. Corona has helped highlight topics such as sustainability and regionality, and also led to an increased awareness of the need to eat healthily. All these topics were already on the radar but have received a real boost. As a result, we’re seeing movement and innovation in many segments. When it comes to ingredients, there has been a lot of development in immune system support, gut health and personalized nutrition. Furthermore, an increasing number of consumers are becoming interested in meat-reduced or meat-free diets, with protein from insects also a big talking point right now. Here, a lot is happening in the development of new ingredients and end products. Huge progress is also being made in biotechnology and fermentation, and new robotics and AI-solutions are also being trialled throughout the industry. In the retail and gastronomy segment, we are also seeing a major surge in innovation, starting with on-demand delivery and pick-up solutions and extending to new gastronomy concepts based on sustainability and food sharing, all of which are based on new digital solutions. Ian Healey: What does innovation need before it happens? Gerit Tolborg: Let’s use a car or rocket as an analogy: Innovation starts with the spark of an idea, motivation is the engine – a framework – and fuel comes in the form of resources, for example money. The destination of your journey can be quite different in each case – you either want to solve a problem and build a proof- of concept, future-proof your company by adapting new technologies and get ahead of the competition, or you want to contribute to the bigger picture with focus on realizing impact ideas. Innovation needs space. If you don’t think outside of the box, you won’t have the power to innovate. This applies to people as well as companies. And, ultimately, innovation continuously needs engine power, time, and money. Even if you start with an idea, it often takes a long time for it to mature – and that usually requires the help of many people. Kinga Wojcicka-Swiderska: Large companies often have targeted innovation programmes and use the swarm intelligence of their employees. But we must not forget that a great deal of innovation is made in small companies, and from individuals too. But they don’t have resources such as development departments, laboratories and pilot plants. Small companies often lack the financial assets and contacts necessary to implement their ideas successfully. Bringing developments and research to market maturity can be a very lengthy process. In addition, there is considerable risk: many great ideas do not necessarily work on an industrial scale. When we’re talking about ingredients for food, large-scale production often has limits in terms of sensory properties and stability, or there may be legal limitations. And even if everything works, an innovation has to be marketed appropriately. Who knows how many brilliant ideas have never found their way onto the market as a result of lack of resources, contacts and know-how. Ian Healey: So, what opportunities are there for smaller companies, start-ups and entrepreneurs? Kinga Wojcicka-Swiderska: The most important thing is exchange and learning, as well as finding allies and sparring 14

Ingredients partners. That is why trade fairs and networking events are so important. At Fi Europe, the accompanying congress programme, networking events, Innovation Hub, and, above all, the two innovation competitions “Fi Europe Innovation Awards” and “Startup Innovation Challenge” provide concentrated opportunities to get up to speed on the very latest developments and build a network. Young companies, in particular, appreciate the perfect opportunity to present themselves to a global audience of experts. Here, the chances of finding partners, investors, contract manufacturers or even new employees and, of course, customers are extremely good. Gerit Tolborg: I would also like to emphasize the importance of networking and awards, and therefore urge everyone to take advantage of these opportunities. Winning an award is a great motivational boost and when an independent jury recognizes the work you have done, it also gets noticed by other people and companies. After winning the Innovation Startup Challenge in 2017, so many doors opened for us. I am a big fan of networking events because you get to know people you want to work with. You realize very quickly whether it is a good fit but, either way, such exchanges are always valuable. The Innovation Hub is a great offering at Fi Europe, and I would also recommend the Women’s Networking Breakfast to all women in the industry. Ian how do you look at innovation in your role as editor? Ian Healey: As editors, it is our central task to always have our finger on the pulse and present new, ground-breaking approaches, ingredients and technologies, and keep an eye on trends. Innovation is also a key topic for us, and our editorial teams are always interested in exchanging ideas with young, up and coming or, of course, established companies and reporting on them. The awards are always very exciting for us – especially for me as a member of the Fi Europe Innovation Awards jury, and I am already very excited about this year’s submissions. I can only encourage companies, large and small, to have confidence in their own people and abilities. Gerit Tolborg is CEO and founder of Chromologics. The Danish company developed a natural coloring using a fungal biotech platform and won the Best Innovation Award at the 2017 Startup Innnovation Challenge. Kinga Wojcicka-Swiderska is Head of Content Food at Informa Markets, the organizers of Fi Europe and Vitafoods, startups focused on food, beverage, hospitality and travel industries. Innovation on stage: Fi Europe 2022 Online 28 Nov - 08 Dec, on-site 06 - 08 Dec 2022 in Paris Innovation Hub The most exciting innovations at a glance, plus captivating presentations and introductions to up and coming, innovative companies: Welcome to the Innovation Hub Fi Europe Innovation Awards 2022 Submit your innovative ingredients, technologies or concepts by 07 October, 2022. Startup Innovation Challenge 2022 Have you been in the market for no more than five years and developed an innovative ingredient, ground-breaking technology or completely new service for the food and beverage industry? Submit your application online by 30 September, 2022. E-Mag Startup Innovation Challenge The e-mag for the Startup Innovation Challenge: Here you will find exciting information, valuable tips and will get to know some previous participants. Innovation Tours drinkworld Technology + Marketing · September 2022 15

Wählen Sie die gewünschte Fachzeitschrift

fng MAGAZIN - Food · Nonfood · Getränke · Tobacco