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Sustainability, innovation and food wellness: the highlights of Anuga 2021

Sustainability, respect for the environment and innovation in the name of food wellness were the key features of the many companies specialized in the processing of niche products made in Italy who attended Anuga, the world's leading food and beverage event. It was held from 9 to 13 October in the German city of Cologne and, for the first time after the pandemic, it was also presented in a digital edition from 11 to 13 October under the format Anuga @home.

Fabio Trunfio and his wife Carmela Patea

"We had an extraordinary success with our Amaro Cardus, made from the infusion of Wild Thistle, Blueberry and Bergamot of Reggio Calabria, 100% made in Brancaleone (RC), and particularly appreciated for its genuine taste and digestive properties. It is available in 50 / 70 / 100 cl bottles. It is an all-natural product with a strong, aromatic and persistent flavor, obtained according to the most traditional production methods, with 40 days of infusion in steel vats and post-alcoholic reduction to 28%. The maceration processes of the three basic ingredients activate the extraction of the bitter components, resulting in digestive benefits. The color is a classic brown, with hints of flavors that resemble an atypical journey into the deep south of Italy," explained Agricola Patea.

Salvatore Imbesi, director of the Sicilian company Ortogel

"The aim was to promote the Sicily brand worldwide and to foster the positioning of Ortogel brand products in the global commercial distribution sector. I was able to see that the focus at the fair was above all on the themes of sustainability, innovation and food wellness: I believe these are the three points that characterized Anuga 2021. With this in mind, we presented our new line of 100% natural Red Orange Juices, concentrates and essential oils in innovative packaging with a trendy look and clear label. Many exhibiting companies arrived from all over the world, even if there was a low presence of brands, and a very limited influx of visitors compared to the pre-pandemic editions," said Salvatore Imbesi, plant manager of Ortogel, a leading company in the production of citrus derivatives.

Laura Lupo, owner of A Ricchigia

"We have been producing Pistacchio di Bronte DOP for three generations and this is the added value of our processed products, which combine producers and processors of this noble fruit. Our flagship products include pistachio cream spread and pistachio pesto, which are also available in an organic version that we have named BioBronte, A Ricchigia's premium brand," said Laura Lupo, owner of A Ricchigia, a Sicilian pistachio processing company.

"Pistachio requires considerable production and processing costs, not least because it grows among the lava rocks and is harvested every other year. Today, thanks to technology, the company not only markets pistachios as nuts, but also produces a wide range of culinary preparations for the specialty and confectionery segments."

Diana Attianese, a young entrepreneur with a passion for food and the typical rural traditions of southern Italy, is at the helm of ItalianaVera Sughi & Affini, a company specialized in the production of tomato sauces and preserves.

Diana Attianese founded in 2014 the start-up ItalianaVera Sughi & Affini, a company focused on the production of tomato sauces and preserves.

"Our main products include San Marzano PDO, datterino, corbarino, piennolo tomato varieties, but also aubergine pâté, peppers and sun-dried tomatoes and a range of aperitif products. As soon as they are processed and put into jars, these specialties are destined to foreign markets, in particular to the United States, the company's target market. Our company has been a producer for generations, but over the years we have undergone an important evolution. Today we are more focused on satisfying the demands of the market and, with them, the needs of the consumer than the generations of our fathers, who only thought about the product and growing it in the countryside. I'm a great sustainer of fashion food, because a dish has to appeal to the eye as well as to the palate and strike the right balance with the new. This is why our packaging is modern and distinctive, combined with the traditional methods and cultivation and techniques."  

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