Sustainability has become a fundamental element of the DNA and image of companies, especially in the foodservice and hospitality market. There are many ways they can take sustainable action. Each is influenced by a variety of drivers, including legal regulations, personal motivation, differentiation…

The continuous advances in protein research are revolutionising the food industry and the foodservice and hospitality market. These changes are not only down to the increasing demand for plant-based alternatives, but also to innovative concepts such as cell-based products. In this trend analysis…

An invention that revolutionised cooking: 100 years after the development of the first freezers, frozen products are still popular in the hospitality industry. We talked to the Managing Director of the German Frozen Food Institute about advantages and trends.

Square, informative, pink: In the Pink Cube, trend researcher Karin Tischer presents "bite-sized" insights on the world's hottest developments in the F&B sector. Discover the programme here.

What topics will move the industry in the future and what are the most promising gastronomy and food trends worldwide? The INTERNORGA FoodZoom arouses interest for the highlights of tomorrow's out-of-home market.

Find everything on food & beverages under one roof? That is possible at INTERNORGA 2023: The largest exhibitor area "Food & Beverages" will become even more diverse and colourful in 2023. Here, all trade visitors will find what they are looking for and discover the latest trends in food and drinks.

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.

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.

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

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.

Everything has to be finished quickly in company catering. No time for long defrosting and preparation. Intelligent kitchen technology and modern convenience products provide support in daily catering routine.

The food service and hospitality industry is in a process of change that has been speeded up by the coronavirus crisis. It’s time for courageous and inventive facilitators and visionaries make a creative and confident contribution to shaping the future of our sector.

The urban farming revolution has gone global. A selection of urban farming concepts show how has it affected the out-of-home market.

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.