The 89th Green Week in Berlin has kicked off, showcasing groundbreaking innovations and trends in the food industry. Visitors can explore unique offerings until January 26, featuring everything from elk burgers to insect-based ice cream.
Among the notable trends is the rise of DIY döner kebabs, which gained popularity after being introduced at last year's event. The Alzarro Dönerworld GmbH is back with plans for new flavors, despite mixed customer feedback on this fast-food trend.
Exhibitors from nearly 60 countries are presenting a variety of culinary innovations. Highlights include Finnish chanterelle chocolate, Colombian green coffee, and potato sushi from Niedersachsen. The event emphasizes modern agriculture, sustainability, and alternative diets.
In a parallel development, researchers at the University of Bremen are exploring sustainable aquaculture, focusing on cultivating jellyfish like Cassiopea andromeda. This species can thrive in controlled environments and may offer a new protein source for the growing global population.
As the demand for sustainable food sources increases, both the Green Week and the research on jellyfish reflect a shift towards innovative and environmentally friendly culinary practices.