CREMER at the Food Innovation Camp

CREMER CEO Dr. Ullrich Wegner was also on site to find out more. "Products for the food market are part of CREMER's DNA, whether for the DTC, Nordgetreide, CREMER OLEO or our Molasses-Team. That's why we want to thoroughly understand what our diet will look like in the future. What impact will current trends have on us? Where do we need to develop in order to participate in them?

The highlight of this year's CREMER engagement was the "Show Kitchen and Tasting" on the roof terrace of the Chamber of Commerce. For this, industry leader Chefs Culinar, Europe-wide full service provider for the catering industry and co-organizer of the Food Innovation Camp, engaged professional chefs from the region: They were to develop recipes using the participants' ingredients and prepare them on site. 

We were joined by star chef Jens Rittmeyer, the "sauce god from the Altes Land" (left) and Christian Ruß from the Food Service Innovation Lab. They cooked "Crispy Szechuan duck on sugar snap pea salad" and "Buffalo wings with celery salad and NO cheese dip" with meat alternatives from CREMER Sustainable Foods in Singapore. Our local Culinary Development Team there develops delicious and nutritionally high-quality products. Nils Rupp, Head of Cremer Sustainable Nutrition: "We develop our sustainable meat alternatives in Singapore because the city is the global innovation hub for the food industry. All the important players come together here in a very small area. What's more, the preparation of plant-based proteins has a long tradition in Asia. Ultimately, the question is: how can we offer nutritionally high-quality products that taste good?"