We visited the exhibition to look for new ideas and to attend seminars focusing on the market challenges of both importing and exporting products.

The highlight was finding some new visuals for including in our coating systems.

If the talk at this show is to be believed, then black garlic is the new black – and the latest health benefit-laden ingredient.

Apparently it contains twice as many anti-oxidants as raw garlic, and also contains S-Allycysteine, a natural compound with cancer prevention properties.

We saw a few interesting ingredients at the show – nothing revolutionary – but certainly food for thought (no pun intended).

Susan Arkley

We went to Anuga to see what new technologies are out there that we could incorporate into our NPD work. As a result of being at the show, we signed a deal with a new customer – confidential at this stage. We also saw a company offering a processing aid for the catering industry that extends the life of cooking oil.

Miroil claims that by extending the life of the oil you can fry for longer at lower temperatures and – in theory – the product picks up less fat. All interesting stuff.

Susan Arkley

The highlight of the show for me was that one of our customers won the convenience category for a product we’ve developed with them.

Royal Greenland’s Fish ‘n’ Rosti is a ‘meal in one’. It’s MSC-certified Alaska pollock topped with a creamy mustard sauce and a twist of Madagascar pepper. A potato rosti slice completes the meal, which is held together using a light breading.

In terms of real innovation, there wasn’t anything earth shattering on show, but Deutsche See’s range of marinated fish was interesting. They’ve used a good range of fish and come up with some creative concepts and interesting ways of presenting the products.

Their Salmon in Wooden Leaf won the Best New Retail Product category in the Seafood Prix d’Elite at the show. It’s a great barbecue product – the wooden leaf gives the salmon a spicy, smoky flavour as it cooks on the barbecue.

Ronald Sprang