Handtmann supporting New Food concepts and start-ups

Handtmann supporting New Food concepts and start-ups

Handtmann supporting New Food concepts and start-ups

Nutrition is becoming more diverse and the food industry is offering new concepts that focus primarily on the aspect of sustainability. This also includes the trend to replace animal proteins with plant-based proteins. As a family-run company with a firmly established set of values for sustainable and future-oriented activities, Handtmann has been committed to alternative concepts in food processing for two decades. Thus, as early as 2005, the Biberach-based company revolutionised the production of sausage-shaped products with the development of the ConPro technology by replacing sausage casings of animal origin with a purely vegetable alginate casing. Today, the Upper Swabian company offers state-of-the-art system technology for filling, portioning, dosing, forming and co-extruding vegan and vegetarian products as well as meat-alternative products. Products based on soy or pea protein, vegetables or cassava are, for example, burger patties, nuggets, balls, bacon and mince portions, but also sausage products such as rice-based mushroom sausage. Additionally, the Handtmann Customer Forum provides interested parties with a platform for manufacturing and testing new products on state-of-the-art technology, supported by globally active and experienced experts.

Falafel

Falafel

Veganer burger - vegan burger

Vegane Burger

Vegetarische Nuggets - vegetarian nuggets

Vegetarian Nuggets

Tofu

Tofu

Vegan Salami Stick

Maniok Croquettes

Filled vegan sausage products

However, Handtmann's commitment is even broader: as a member of BALPro, an association of experts from the fields of nutritional sciences, process engineering, product development and sustainability assessment, the Biberach-based company acts with the aim of looking at alternative protein sources and corresponding technologies objectively and without any idealisation of individual nutritional behaviour. This perception also forms the basis for the commitment as a sponsor of various new New Food formats. Among them, the “Food startup Campus”, currently taking place online, is supported (foodstartupcampus.de). At the event, in addition to networking and roundtables, start-ups can take part in the FoodNextGen pitch, find out about setting up their own production and also discuss actual cooperation with external producers. Handtmann will be a strong partner here, as well as at this year's New Food Conference from 10th to 11th October 2021 (new-food-conference.com), where insights into the latest food trends will be provided at an international level and a high-quality exchange with renowned partners from industry and science will take place. Another component of the commitment is participation in the virtual congress trade fair ZeroMeat.digital (Home - zeromeat.digital - keyword: Handtmann), the meeting place for producers and visionaries of meat-free, vegan or vegetarian food on 4th and 5th November 2021. This interactive B2B platform brings together industry players in a web conference with lectures and workshops, establishes new business contacts and initiates future-oriented cooperations. Handtmann is represented here as an exhibitor and top speaker with a presentation by Dr. Michael Betz. www.handtmann.com/food