Better without
Anyone who wants to or has to do without milk protein, gluten, sugar or alcohol can discover alternatives at Grüne Woche that more than hold their own in terms of flavour.
Large halva squares can be found on the SesaMe Land stand in Hall 1.2, dark-coloured with cocoa or studded with nuts and pistachios. The thin slices melt delicately on the tongue, and the vendor hands them to Mo to savour. But unlike ordinary sweets, this one doesn't contain any sugar. ‘Instead, our halva is sweetened with maltitol, which, unlike other sugar substitutes, has no aftertaste,’ he says. Enjoyed in moderation, the gluten-free speciality is well tolerated by diabetics. But even those who are on a low-sugar diet or watching their weight can enjoy the sesame-based sweet without hesitation.
Vegan alternatives
The FREE FROM Area in Hall 1.2 is the first dedicated exhibition area for vegan, gluten-free and sugar-free alternatives at this year's Grüne Woche. The Berlin-based company Omami produces a chickpea-based tofu in various marinades. The vegan avocado liqueur Abacaty is tasted in small plastic cups. Grisha Claessens represents five different brands. The Duisburg native has brought along cheese alternatives as well as dairy-free chocolate and spray cream. His favourite, however, is the Sunflower Hack based on sunflower seeds. ‘It's high in protein, has lots of healthy fibre and can be made into a vegan Bolognese, for example, without soaking,’ he says.
Future food made from insects
It remains to be seen whether insects are a viable meat alternative for convinced vegetarians or vegans. What is indisputable is the high nutritional value of the crisps, spreads and bars made from crickets from EntoSus Food. ‘Compared to cattle farming, our animals need twelve times less feed and 15,000 times less water. They produce only one per cent of greenhouse gases,’ says Florian Berendt, whose crickets are grown in a warehouse in Bremen.
Alcohol-free alternatives
Svenja Büttner from AiLike Natural Bevegerages doesn't use artificial flavourings in her lemonades and iced teas. The young company from Mainz sweeten with agave syrup and fruit. ‘As far as possible, we produce locally,’ says the Managing Director. The apples for her spritzers come from the region. She also has the elderflower syrup specially produced. The result: refreshing drinks whose ingredients you can still taste and which live up to the claim #nosugarwater.
