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“New ideas and concepts”: An interview with Karin Tischer

The Pink Cube is the place to find catering trends from around the globe. Trend researcher Karin Tischer talked to us about the exciting developments being presented inside the INTERNORGA Pink Cube.

Karin, what can Pink Cube visitors expect to encounter in 2020?
As always, the Pink Cube trend forum will be reporting on the latest crazes in the out-of-home market as well as emerging sector trends. I already know that 2020 is going to be an exciting year.

What trends are being showcased in the Pink Cube?
Plantarism, which is a diet based predominantly on natural, whole plant foods. It’s a key trend alongside vegetarianism and veganism that offers a lot of potential for the restaurant and catering trade. Pink Cube visitors can also discover exciting things about the new and stronger role of sauces, the casual world, sensory innovations and flavour profiles and the rise in snacking, especially street food style snacking.

Is there an INTERNORGA FoodZoom trend survey again this year?
Yes, it was so successful in 2019 that we’ve collaborated with INTERNORGA again this year on FoodZoom. It includes analyses of the latest exciting trends and provides an outlook on key developments for restaurants, hoteliers and all the other players in the out-of-home market.

What do you think is special about INTERNORGA?
INTERNORGA is always a great trade fair for me and I’d never miss it. There’s no better place to interact with customers and sector decision makers. It’s packed with exciting new ideas and concepts to discover. That’s why I love coming here.

(c) Nicolas Maack