‘The Future Award is taking place for the tenth time this year. Indeed, not during the accustomary occasion of the opening of INTERNORGA, but instead on a great stage in an excellently set-up studio in our trade far halls. And this during the fair grounds’ 100th anniversary year and for the first edition of IDX_FS Expo powered by INTERNORGA. It has an enormous impact on the entire industry and is one of the most sought-after international prizes in the foodservice and hospitality market. We are please to be able to promote exemplary work and forward-looking ideas once again after a long standstill,’ says Bernd Aufderheide, member of the jury for the INTERNORGA Future Award and Chairman of the Management Board of Hamburg Messe und Congress GmbH.
Once again, the concepts submitted for the tenth year of the award have very much impressed the jury: ‘For the majority, innovation and sustainability, for example, are among the most important quality characteristics in production and company identity,’ says scientist and jury chairman Dr J. Daniel Dahm. In addition to Dr J. Daniel Dahm and Bernd Aufderheide, the five-member jury includes food trend researcher Hanni Rützler, engineering graduate and sustainability expert Carl-Otto Gensch, and nutritionist Rainer Roehl.
The following companies have been nominiated for the INTERNORGA Future Award:
In the ‘Food & Beverages’ category:
Essento Food AG: This Swiss start-up shows that insects can also be the basis of protein-rich foods here in Germany. The range includes products such as organic burgers, organic ‘Bio Balls’, protein bars and crispy snacks, for which the company sets high quality requirements and sustainability standards. With that in mind, it exclusively uses insects from animal-friendly rearing in Switzerland and the EU.
Just Taste GmbH: With its organic vegetable pasta varieties, this company offers interesting alternatives for people who want or need to avoid cereals that contain gluten. The edamame spaghetti, black bean spaghetti, chickpea fettuccine, sweet-potato glass spaghetti and sweet-potato glass fettuccine are all certified organic, gluten-free, vegan and kosher. They stand out with 80% less carbohydrate, three times more protein and ten times more fibre than wheat pasta.
Yuu’n Mee fine foods Vertriebs-GmbH: Sustainably farmed shrimp from the protected mangrove forest in the Mekong Delta in Vietnam is the flagship project of this Austrian company. The quality programme, which is implemented together with partner shrimp farms, focuses on environmentally conscious management, social responsibility and the highest product quality. The culinary result of this sustainable form of shrimp farming is a clear, natural taste and firm bite.
In the ‘Technology & Equipment’ category:
Blanco Professional GmbH + Co KG: The COOK I-flex cooking station from this kitchen specialist combines well-thought-out, future-proof design with state-of-the-art cooking technology and an extractor in one system. Thanks to the permanently installed induction technology with up to three cooking hobs, the device offers great flexibility in pro kitchens. It picks up on the trend of preparing food fresh and on-site, providing new impetus in event catering in particular, one of the most important growth areas in the foodservice and hospitality market.
Gefässerie: With its living plant wall, this company offers an appealing alternative to conventional technical solutions for improving indoor climate. The modular system uses interchangeable plant cassettes to bring natural life to indoor and outdoor spaces. This also has a positive effect on room acoustics. In urban everyday life in particular, the living plant walls contribute to a better quality of life.
Hobart GmbH: With its two washing chambers, the two-level dishwasher from the Offenburg-based cleaning specialist provides capacity for double the washing volume. Different materials can be washed separately at the same time. Due to its compact design, however, the appliance still does not require more space in the scullery area than a conventional dishwasher, and is therefore a major benefit for small kitchens in particular.
In the ‘Catering & Hotel Industry’ category:
Manifesto Market: This company represents urban, creative outdoor culinary concepts. At two sites in Prague, it has already transformed a formerly unused area into a vibrant location. Local restaurants, street-food vendors, retailers and artists come together and offer a wealth of experiences there. The market concept is focused on sustainability and innovation in the interests of all, including the environment.
Markgräfler Alte Post Hotel GmbH & Co. KG: At the Alte Post rural hotel, there is a consistent focus on sustainability and ecology – from the ecologically equipped rooms to the vibrant natural cuisine with fresh products from the region. The company was named the ‘First environmentally friendly hotel in Germany’ in the early 1990s. Since 2006, the eco-hotel has also been EMAS-certified.
Tress Gastronomie GmbH & Co. KG: The family-owned company Tress works strictly according to Demeter guidelines on its organic farm with accompanying restaurant. Only entire animals are processed in the restaurant – in line with the ‘nose to tail’ principle. In combination with the organic production plant, which offers products from organic crop and livestock farming, a diverse medium-sized company has developed.
INTERNORGA has been the leading international trade fair for hotels, restaurants, bakery and confectionery for 100 years and takes place annually on the grounds of Hamburg Messe und Congress. Due to the coronavirus pandemic, it cannot be held physically in March 2021. Instead, the first IDX_FS International Digital Food Services Expo powered by INTERNORGA is taking place digitally from 15 to 17 March 2021.