Anuga 2017, the biggest and the most awaited food trade show in the world, is expected to draw more than 160,000 visitors from 200 countries.
This was disclosed by Dietmar Eiden, Koelnmesse vice president for trade fair management, at a recent press conference held in Bangkok, Thailand. Koelnmesse is one of the largest international organizers of trade fairs and events around the globe, including those in Brazil, China, India, Japan, Thailand, the United States, and the United Arab Emirates.
Anuga 2017 will be held on Oct. 7-11 at the Cologne Exhibition Center in Cologne, Germany. Over 7,000 exhibitors from more than 100 countries will showcase the latest in food and beverage products and new food innovations.
“Anuga is held every two years, and every time we hold it, we get an increased number of exhibitors and trade participants,” said Eiden. “In fact, we have one of the largest venues in the world with almost 300,000 square meters, but we were already fully booked five months ago. We still have a long waiting list. We wanted to accommodate 10,000 exhibitors, but we don’t have the space.”
The impressive increase of participating exhibitors in the specialized trade show means buyers and visitors from all over the world will have first crack at discovering the hottest food trends in the hotel and restaurant industries, as well as forging new business networks and trade partnerships. This is why Anuga is an important event for many food manufacturers and buyers all over the world.
“We see the diversity of buyers and importers always looking forward to good deals in the retail and wholesale departments,” said Eiden. “We also have players from hotels chains and even hospital kitchens.”
As in the previous editions of Anuga, this year’s trade fair ensures easy and smooth traffic flow around the hall with a well-arranged layout divided into different food-themed sections. Among these are:
Anuga Fine Food—a trade show for delicatessen, gourmet and basic food. Joint national pavilions present the typical dishes and beverages of their home countries. Olive oil, meanwhile, is the the star of the Olive Oil Market special event, which is being expanded with an international olive oil congress.
Anuga Frozen Food, a trade show for the frozen food segment, is one of the most important trendsetters within the trade and out-of-home markets.
Anuga Meat is all about meats, sausages, game and poultry products.
Anuga Chilled and Fresh Food features fresh convenience foods, fresh delicatessen, fish, fruit and vegetables. The segment, which has a regular spot at Anuga, targets customers who have little time yet have high demands for food quality and freshness.
Anuga Bread and Bakery, Eiden said, are products—combined with jam, honey, chocolate-nut spreads, peanut butter and other sandwich spreads— which are an equally important assortment for trade, as well for the morning breakfast buffet of hotels.
Anuga Drinks are beverages for the retail and food service trades. Anuga offers a wide selection of products for both target groups, from alcohol to alcohol-free drinks.
Anuga Organic presents a wide range of organic products from Germany and overseas with a clear focus on export. The range of exhibits is enhanced by the special event “Anuga Organic Market,” which also highlights the organic products of Anuga exhibitors from other trade shows.
Anuga Hot Beverages, for the first time, is presenting coffee, tea and cocoa in the trade show. There has been a huge demand and clamor for the availability and production of high-quality coffee and teas.
“With these food-themed areas, we give each industry sector a clear structure and profiling of products,” said Eiden. “For instance, we carefully developed the concept of Anuga hot beverages because, in the past, we would combine beverages with Anuga bread and bakery in one specialized trade show. We later realized that there’s really an increasing interest in the beverage sector, especially from the Asian market.”
Aside from food product presentations, Anuga will also feature workshops and seminars on cooking skills, technology, equipment and gastronomy concepts.