Successful trade fair appearance in the anniversary year
That was a special treat for AVO: in the year of its centenary, the spice specialists from Belm presented themselves impressively. The decisive factor for the success was certainly not only the imposing shelf with the many spices, spice mixes, marinades and seasoning sauces as a visual highlight of the large exhibition stand, but in particular the many product innovations that set new standards.
AVO remained true to its reputation as a particularly innovative company in the spice industry and presented numerous new products: the beetroot emulsion enables the production of fine sausage products from boiled sausages such as sausages or cold cuts to raw sausage and cooked cured products using table salt instead of the usual nitrite curing salt. This new product innovation can also be used as a substitute for carmine. In addition, it is also suitable for the production of meat-free products.
Hybrid products with up to 50% plant-based ingredients and the AVO plant cream were an intensely discussed highlight of the trade fair. A topic that aroused the interest of food producers who want to follow the trend towards conscious nutrition and see this in the mix of the best properties of meat and vegetable ingredients. But AVO also offers easy-to-use new developments for vegan meatballs, burgers and minced meat for the completely meat-free diet with three new Vegavo Ready to mix products. Simple in terms of manufacture and first class in terms of taste and texture.
The AVO experts were also able to convince the SÜFFA visitors with the taste of high-protein sausages. Here, the product developers succeeded in squaring the circle: the high-protein sausage produced using coordinated spice blends not only has a protein content of 20% and a fat content of only 2,5%, which is highly valued and demanded by consumers today Protein content, but also achieves a Nutriscore rating of B due to the low salt content. According to food traffic lights, they are therefore suitable for regular consumption and part of a balanced, healthy diet.
The crowning glory was the new complete marinade MariTop Premium Hut Feast. The creamy creation with hearty Allgäu Emmentaler, roasted onions and bacon was not only well received by gourmets in southern Germany due to its excellent taste, but was also highly praised by all visitors.
The conclusion with regard to SÜFFA 2021 is therefore extremely positive:
“Right from the start and during the high phases of the corona pandemic, we maintained personal contact with our customers wherever possible and desired. And yet we were particularly looking forward to SÜFFA. The proximity to our customers was, is and remains the success factor since the founding of the AVO-Werke in 1921. We are always there for our customers, especially when we are particularly needed and offer support, as in this difficult time for all of us can. We have always set an example for our customers, ”says managing director Guido Maßmann in his review. Maßmann and his co-managing director Bernhard Loch have made AVO the market leader for processing spices since assuming joint responsibility exactly 25 years ago.
The outlook for the future is extremely positive:
The digital transformation and sustainable management are the two central elements of what AVO does. Together with the absolute customer orientation, the feeling for trends and the innovative strength as well as an efficiency of currently 8.000 articles, including 5.000 customer-specific developments, and an annual sales volume of 50.000 tons of spices, spice mixtures, marinades, seasoning sauces, pastes and pestos as well as auxiliary and technological Additives, the AVO factories remain on course for success.
Picture: AVO
