【DE】FOOD & LIFE in Munich – How creative minds rethink our food

Is ready-made pesto also healthier? What do vegans eat with their seitan roast? And how does the bloodroot liqueur make it into the trendy bars? The most innovative and interesting start-ups from the cuisine will meet from the 30th. November to 04. December at FOOD & LIFE in Munich and show their latest products.



Alina Denke, founder of Cravy Foods, presents her new vegan roast sauce (Photo: Cravy Foods)

The demands on what lies on our plate are constantly growing: It should not only taste and fill you up, it should of course also be good for us and preferably also good for the environment. So many creative start-ups are rethinking nutrition that the presentation space for them at FOOD & LIFE has even been enlarged this year. For small businesses, the stand in the “FOOD START.up Area” means not only visibility, but also a great opportunity. They compete for the newcomer award, which is awarded by audience voting. The winner will receive a media package from Ego-FM worth 3,000 euros and a product development coaching from the food startup incubator in Weihenstephan.


The start-up Der Fredel, for example, has already convinced at the previous competition “FoodNextGen 2022” as part of the Food Startup Campus and thus won a stand at FOOD & LIFE[1]. The idea of founder Jamie Eckermann, chef by profession and father of four children, is as simple as it is ingenious: Instead of filling it into a glass, he shocks pesto and other delicious sauces such as coriander chimichurri or walnut cream and distributes them in recycled vacuum bags. As a result, the sauces need much less oil and more healthy ingredients are preserved.


Cravy Foods, on the other hand, has found a solution for vegans who are craving hearty holiday dishes, as they came to grandma’s table. A vegan red wine sauce, similar to a roast jus, which does not contain any animal ingredients and also without dubious ingredients. Even the alcohol of the red wine has already evaporated. With the sauce, every meal immediately turns into comfort food – the sauce suits a potato dumpling as well as a seitan steak. And founder Alina Demke is working on other sauces that should be in no way inferior to her dark jus.


Bloodroot liqueur, who drinks something like that? Making the drink acceptable again with a dubious reputation is the intention of “EMES UG” with its Bibawurz: Based on bloodroot – a herbaceous plant that takes the name of its blood-red juice – the liqueur is refined with 20 other ingredients and available in three different, chic versions. In the 30-percent variant with a fine citrus note, the Bibawurz is also well suited for aperitif mixing.


In addition, the FOOD START.up Area is waiting to be discovered and tasted: meat that is not meat, meat that is only half meat, sweets that are healthy, refined dressings, fermented organic vegetables, artisan gins and brandies, lemonades and iced teas. With the variety of ideas, there is guaranteed to be something exciting for everyone. Further information about the participating start-ups atfood-life.de/exhibitor directory.


New hall, new entrance


From this year, FOOD & LIFE will take place in Hall A4 at the Munich Exhibition Center. In the neighboring halls A5, A6, B5 and B6, the parallel Heim+Handwerk, the trade fair for living and furnishing, shows diverse inspiration for your own four walls. Both fairs are from the 30th. November to 04. December 2022 open daily from 9:30 a.m. to 6:00 p.m. and can be reached via the East Entrance. Tickets cost 15 euros (or 9 euros with discount for e.g. pupils, students and pensioners) and are available online: food-life.de/tickets. Children up to and including 12 years of age have free admission. Discounted afternoon tickets are available from 15:00 for 7 euros.


Further information at www.food-life.de and www.heim-handwerk.de.




[1] The Food Startup Campus is organized by StartinFood and took place on 29. September 2022 in Freising. Further information at https://foodstartupcampus.de/



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