Buffalo Energy GmbH of Switzerland has launched a junior energy drink with l-carnitine and B vitamins (but no caffeine or taurine) to cater to the teen market keen to look ‘cool’.
Underlining a global passion for coconut, Thailand’s Asiatic Agro Industry has a comprehensive range of Cocomax coconut waters, isotonic waters and sports drinks. There are also a great many coconut juice blends and smoothies here, with multiple blends of more traditional and exotic fruits looking strong.
This was also the view of Jia of Huiyuan Beverage Co in China, which has just launched a 36% juice blend for the more affluent consumer, in 350ml and 2.5 litres (yes!). Juice in China is not apparently a breakfast drink, but is consumed with lunch and dinner.
I also spoke with entrepreneur Sheldon Flax of The Italian Beverage Co, who built up Tazo Tea before its sale to Starbucks and has been asked to develop a retail range of his Simply Syrups for sale in Hong Kong.
I also saw X-Force Shots, which are the first carbonated shots I’ve ever seen.
In the water sector, Gerolsteiner CEO Axel Dahm was rightly proud of the company´s investment in a stylish bottle for the returnables market, the first created in 30 years: “We will see growth in this market,” he explained, “as although some consumers are cost-conscious, others are looking for something more attractive to put on the table.”
At lunchtime, I attended a press briefing about the next big show in Cologne, Anuga Foodtec at the end of March 2012. Prof Dr Herbert J Buckenhüskes of DLG said that, according to the latest figures released by VDMA, orders for food processing and packaging machines rose in Germany by 13.5% in the first half of 2011. Looking more closely, this was orders rising by 11.8% for processing and 17% for packaging.
Europe is still the biggest market for machine manufacturers, but most growth is in the emerging markets of Asia, South America and the Middle East. This is reflected in the demographic here at Anuga.
Following a hectic afternoon in the drinks hall, I went to a talk on innovation in the dairy sector. Francesco Cecare of Coop Italia spoke on how the company is succeeding thanks to its attention to ‘Value and values’, putting ethics and sustainability high on the agenda alongside cost.
Finally, a briefing on evolving global taste on the Döhler stand (more in the next issue of Beverage Innovation) followed by a fantastic South American band to get us all into the party mood.
I had a great meeting with Raphael Tham of BonCafé – the Singapore equivalent of Illy Café. The company soft-launched Coffee Pop here this week – a refreshing sparkling coffee cola ‘with an authentic coffee taste’ – with a view to being on-shelf in stores from January.
“It’s not a cola or a root beer,” said Tham, “but something completely different to appeal to a young target audience. For example when Red Bull first arrived on the scene, if someone asked you to describe it, that was very difficult as there was nothing else to compare it to, and the same applies here. We know our coffee and we want to put the taste behind the can.”
It seems the artisanal explosion in coffee shops in Singapore may have far-reaching consequences in the global soft drinks industry, too.
The dairy company Andechser Molkerei was showcasing another first in Europe: the first yogurt here to use stevia. This company had quite a few innovative products, including an extension to its Lassi drinks range in ‘Sweetie’ flavour (an American fruit), and more with 0.1% fat and just 60Kcal. Of course, this move to lower calorie foods and drinks is one of the most evident trends here at Anuga.
The Taste Awards showcased here have sprung a few surprises for the food industry, among them Sweet Fruit Sushi from In-Season Foods Ltd, comprising natural fruit chunks in coconut cream rice with fruit coulis drizzle and Belgian chocolate, and a sauce combining Wasabi flavour with Balsamic vinegar from Acetificio Andrea Milano of Italy.
While on the supermarket front, a new machine able to offer unique recipe advice in-store and print out shopping lists and recipe instructions on the spot (thanks to its integrated printer) was creating a buzz.
Now back to the show for a final look around before it closes later today …
Claire Phoenix is managing editor of Beverage Innovation magazine. Subscribe here.
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