News from the industry. News from INTERNORGA. Find here a lot of exciting news.

 Hamburg Messe und Congress / Katrin Neuhauser
Perfect meeting places for networking

Whether it's a think-tank for professional gastronomy, an impulse generator and analyst for food trends or a meeting point for association members - these specials are the perfect meeting point for an exchange of ideas.

Trends and news - from inspirers and spirits to coffee and delivery highlights

The latest trends and products, handcrafted spirits, inspiration for coffee fans and everything to do with packaging & delivery - these are the highlights of INTERNORGA 2022.

Bartresen mit drei Cocktailgläsern und einer Red Bull Dose, im Hintergrund weitere Red Bull-Dosen und eine Barkeeperin
How energy drinks giant Red Bull assesses the current development of the industry

Some beverages inspire not only consumers, but an entire industry. This includes Red Bull with its energy drinks. Developments in consumer behaviour and current beverage trends in the industry from the perspective of the energy drinks giant.

Fuel for the future - The advent of a new hospitality world

No INTERNORGA year is complete without the industry's top-class congress, the International Foodservice Forum. A glance at the programme reveals: plenty of fuel for the future on Friday, 29 April.

Trends and the shopfitting of tomorrow - In conversation with Markus Meier from schmees Ladenbau

Whether material or color selection, lighting effects or naturalness - the shopfitting of tomorrow is the combination of appearance, practicality and cost budget. An interview with Markus Meier from schmees Ladenbau about the trends of the time.

Plantbased - Development and Innovation - a conversation with Katleen Haefele

: Katleen Haefele of ProVeg summarizes the current developments in the field of plant-based nutrition in conversation and gives a little preview of the future.

ProVeg "Plantbased - come to stay" with Katleen Haefele

Under the motto "Plantbased - come to stay" Katleen Haefele gives important insights on plant-based nutrition. For the first time, ProVeg's booth will also host roundtable discussions with best practice partners.

Hot trends and new impulses in the Pink Cube: an interview with Karin Tischer

The Pink Cube brings together gastronomy trends from all over the world. Karin Tischer, the well-known trend researcher and author of the INTERNORGA industry report FoodZoom, reports on the exciting developments and trends she will be presenting exclusively in the Pink Cube at INTERNORGA.

Food trends 2022 - what are guests looking forward to

More than ever, the out-of-home market is set for change. What are restaurateurs and guests looking forward to? The INTERNORGA trend study FoodZoom provides an overview of the hottest news in the gastronomy and snack sector.

Beverage innovations at INTERNORGA 2022

Hot and cold beverage trends and refreshing ideas are delivered by INTERNORGA 2022: The trend areas Craft Coffee and Craft Spirit Lounge present exciting beverage highlights and invite to discover, enjoy and exchange from April 30 to May 04, 2022.

Liquid trends – What drinks not to be missed

The beverage industry is colourful and has something for all tastes. The range seems limitless, but special trends continue to crystallize that inspire the market. Which drinks are currently on everyone's lips?

Traveling flexibly: trends in travel catering in 2022

The pandemic has shaken up the travel industry, and with it, the traffic gastronomy. What is the current situation and which trends are emerging?

Dr. Sabine Eichner
Convenience food - in conversation with Dr. Sabine Eichner from the German Frozen Food Institute

Frozen products are still popular. In this interview, Dr. Sabine Eichner, Managing Director of the German Frozen Food Institute, reports on trends and developments in convenience in context of the new normal.

Restaurant and hotel architecture: What is state-of-the-art?

It is not new that distinctive construction and exceptional design are becoming increasingly important for hotels and restaurants. But how are current challenges such as Corona and climate change changing hospitality architecture?

The future of outdoor gastronomy – an interview with Thomas Koch from the Terrassenprofis

The classic era of outdoor catering is long gone. How do you manage to continue to serve as many guests as possible under Corona conditions? Which trends are to be recognized and how does the outdoor gastronomy of the future look, that tells gastronomy consultant Thomas Koch of the Terrassenprofis. …

INTERNORGA’s hygiene concept - for a safe visit to the trade fair

A safe and successful visit to the fair: INTERNORGA is currently being planned under the regulation that only vaccinated and recovered persons with an additional negative test result are allowed to visit the trade show. Participants with a booster vaccination, don’t need an additional test.

Highlights for cold days

Despite the pandemic, the terraces and outdoor seating areas were inviting for cosy visits in restaurants last summer. But how does the outdoor gastronomy look like in winter times? A preview shows what is possible and presents current trends.

Hamburg and INTERNORGA: A Success Story

For more than 100 years, Hamburg has been the home of INTERNORGA. What the leading trade fair for the entire out-of-home market and the Hanseatic city have in common and which highlights trade fair visitors should not miss in the northern German metropolis.

Everything under one roof: Retail gastronomy rethought

Urban meeting place for food culture: With the "Bridge" in Zurich, the Migros Zurich Cooperative is dissolving the boundaries between supermarket, gastronomy and event location. Three questions Bridge-CEO David Böhler.

Pressebild Portrait Gründer Florian Berg & Julius Wiesenhütter mit Box
Home Fine Dining: The new trend

The fact that exquisite gourmet experience and delivery do not have to be incompatible is no longer a secret, at the latest since the corona crisis. Julius Wiesenhuetter, founder of the home fine dining platform, explains the special requirements of the delivery business and the…