Special Show Ingredients: Sustainability Talk with Koa Impact and My Makery

On 5 February, Diana Drewes from Haute Innovation will talk to Koa Impact and Birgit Tantner (founder of My Makery) about sustainable and healthy ingredients which can be used in the sweets and snacks industry in the future.

When we waste food, we also waste all the energy and water it takes to grow, harvest, transport, and package it. And if food goes to the landfill and rots, it produces methane—a greenhouse gas even more potent than carbon dioxide. Swiss based Koa Impact uses the natural and usually thrown away resource cacao pulp, for juice and juice-related products. This simple strategy helps to increase smallholder farmers' income by 20-30 % and reduces food waste by 40 %. 

Birgit Tatner from My Makery offers health-conscious lovers of freshly baked bread a wide selection of gluten-free baking mixes based on chestnut flour. In addition to chestnuts, flour made from hemp seeds, linseeds or psyllium seeds are also used. A combination rich in fiber and protein that is metabolized by the body in an alkaline manner. The low glycemic index prevents blood sugar fluctuations and ensures a long-lasting feeling of satiety. Depending on your preference, the mixtures can also be used for waffles and other treats.