Food trends at IFFA 2019

Submitted by Fleischportal.de am 28 November 2018, Published in Trade fairs and events

Successful butchery stands for both tradition and zeitgeist. The best recipe is a mixture of clear expertise in meat and sausages, a technological background and new ideas. Focusing on the future and optimizing the present - the IFFA invites you to do this from May 4th to 9th, 2019 in Frankfurt am Main. It will present a comprehensive overview, show important trends and offer plenty of inspiration and professional exchange. The trend towards excellent quality in the butcher's trade continues. With its products, the trade relies on the demarcation from the mass market. Consumers are interested and demand transparency.

High quality instead of average
It's about the individual and authentic, for example the regional origin of the animals, unusual breeds or special rearing and feeding methods. What applies to the meat also applies to the sausage. The trend is towards clear and unique recipes, true to the motto "less is more". Master butcher Jörg Erchinger from Berlin is considered one of the first there to rely on "gluten-free". He says: “Customer requirements are our focus. And so I have adapted all the recipes so that the sausage is gluten-free and also without glutamate. Our customers appreciate that.” Metzgerei & Feinkost Ebert from Frankfurt am Main made a name for itself with distinctive products such as their “Bone-Broth”.

Inga Ebert says: “We created this fine bone broth in 2017 from just five ingredients. A healthy drink that can be enjoyed cold or hot and is bursting with vital substances! The trend already existed in the USA and German start-ups were already offering bone broth. But who, if not us butchers, should know about it? We have the infrastructure, for example cauldrons, and we have the ingredients.

time on offer
Even if the concept of convenience is not only positively associated with customers, dishes that can be prepared quickly are still in vogue. What is new is the claim to also eat extremely well and healthily. Sous vide cooking has secured a place among meat gourmets and offers butchers opportunities to establish themselves with special cuts, marinades or individual preparations. Ready-to-cook dishes from the butcher's shop are also in demand. They differ significantly from what customers are familiar with from retail and convince with their authenticity and the "taste of home".

At the scene of the action
With street food, mobile sales are getting a new face. Jürgen Pum, master butcher from Freiburg, bought a truck in 2017. He says: "Initially only intended for the party service, we are now quite often at festivals. So the food truck has become an important mainstay for us.” Jürgen Pum has significantly expanded the refrigerated logistics of the butcher's shop. He sees himself as a butcher at an advantage compared to most food truckers: "We have a kitchen, know-how and experience from the party service." He emphasizes this with high-quality creations such as the "Ox Cheek Burger" with ox cheeks.

If opening hours are not long enough, staff is scarce or the environment of the shop allows, vending machines ensure 24-hour shopping. Or a “drive in”, like at the Zehetner gourmet meat shop in Dietach/Steyr, Upper Austria, during normal opening hours. Siegfried Zehetner, Managing Director, explains: "We have been offering the first Fleischer drive-in for ten years, giving everyone the opportunity to quickly do a snack, menu or pre-ordered purchase while sitting in the car. The request also came from mothers who had their children sleeping in the car. In the beginning it was only intended as a publicity stunt, but this idea has garnered us a lot of attention and recognition.”

"An online shop is part of the overall package of online presence - and in any case part of a modern butcher's shop," says Rüdiger Strobel, Landmetzgerei Strobel, in Selbitz, Franconia, "and it is also particularly important in our case for customers who, far from home, do not do without Franconian specialties want.” The Landmetzgerei Strobel combines the traditional image of a XNUMX% recycler with modern aspects that fit into the region, for example the processing of straw pigs and pasture cattle. The master butcher does not believe in general trends: “The structures in Germany are too different. We can score points where personal contacts are important – to the farmers as meat producers and to the customers.” The image of the entire industry benefits from this. And once again the same applies to the butcher's trade: "If you don't keep up with the times, you have to keep up with the times".

IFFA 2019 shows the innovations for the trade
The IFFA, the No. 1 in the meat industry, shows these important impulses for the operational future in the meat industry from May 4th to 9th, 2019 in Frankfurt am Main. Informative events all about crafts, product and service innovations for sales, the quality competitions of the German Butchers' Association and the numerous innovations in the technological field make a visit to the IFFA an experience.

Photo: Heike Sievers