International Green Week in Berlin

Go back

Jan 31, 2019 - Foods

International Green Week in Berlin

At the 84th International Green Week in Berlin, representatives from the food, agriculture, and horticulture sectors met again to discuss current topics and explore new market innovations.

In addition to the Max Rubner Institute (Federal Research Institute for Nutrition) and the Federal Ministry of Food and Agriculture (BMEL), many food manufacturers were present.

The BMEL focused on the topic "Heart and High-Tech in the Shopping Cart - for Healthy Food" (www.bmel.de). This encompassed food breeding on the one hand, but also the digitization of livestock farming through feeding and milking robots.

The Max Rubner Institute addressed the issue of reformulation (www.mri.bund.de) "Less fat, salt, and sugar and still delicious." It researches how to reduce these nutrients in foods without affecting shelf life and taste. Successful examples include replacing common table salt with potassium salt in pickled herring and replacing hardened fats with so-called "oleogels" in cookies.
In oleogels, fat-like substances such as naturally occurring sunflower wax or the already approved food additives ethylcellulose (E462) and monoglycerides (E471) are added to what is actually liquid rapeseed oil, leading to the solidification of the rapeseed oil.

Source: International Green Week