Special Show Ingredients: Sustainability Talk with HAL und Verrano

Diana Drewes talks to Tomoko Spoerl (founder of Hal) and Manuel Siskowski (CEO Verrano) about innovative and previously little-known ingredients for the candy and snack industry.

In Japan, the term “mottonai” is mainly used to describe the waste of physical things. Throwing away uneaten, expired or still usable food is viewed with regret. For many, mottonai is considered the only one-word idea that best describes the three Rs – “reduce, reuse, recycle” – and expands them with an additional R – “respect”. Although Tomoko Spoerl has spent more than half of her life outside of Japan, she still carries the philosophy with her and describes it as a major influence on her creative decisions. HAL is dedicated to producing barley tea and snacks from recycled food, supports the reuse of food and advocates for a resilient, sustainable food strategy.

The panel will be completed by the Frankfurt start-up Verrano. Regional vegetables such as turnips, celery and beetroot are processed in a specially developed ripening and smoking process into tasty vegan delicacies that do not require a long list of ingredients. The young company is currently offering its sliced ​​beets as a topping for bread products. If you can't wait until ProSweets in February and like to travel by train, you can try the Verrano turnip bagel in the Deutsche Bahn on-board bistros as part of Veganuary.