Anuga, one of the world’s largest food and beverage trade shows, is introducing a new standalone event focused entirely on alternative proteins, a growing segment in the global food market.
Set to debut in Nuremberg from October 4 to 8, 2025, the inaugural Anuga Alternatives will bring together nearly 90 international exhibitors, reflecting broad industry interest in plant-based, algae-derived, microbial, and cultivated protein products.
The launch aligns with Anuga’s broader theme this year of “Sustainable Growth,” and comes as both market penetration and consumer demand for alternative proteins continue to accelerate. More than 1,300 exhibitors across Anuga’s ten trade fairs will showcase plant-based solutions, highlighting how deeply these products are embedded in the modern food industry.
Major international brands, including Beyond Meat and Oatly, are among the confirmed exhibitors at Anuga Alternatives. Other participants include The New Originals Company GmbH with its “Omami” brand, Tofutown Lüneburger Heide GmbH, and newer players like Pacifico Biolabs GmbH, which will present a mycelium-based meat alternative, and SunflowerFamily GmbH, launching an organic sunflower protein-based mince. Danish company Jens Møller Products ApS will exhibit algae-based vegan caviar and shrimp substitutes, while Neggst Foods GmbH will show its plant-based burger made from an egg alternative.
Oatly is also expected to unveil a new product at the event, though further details have not been disclosed.
International participation has been strong, with group stands from the Netherlands, Denmark, Slovenia, Turkey, and Luxembourg, reflecting the global scope of innovation in alternative protein categories.
The event will be complemented by the Anuga HORIZON Stage, a dedicated forum located in Hall 1, featuring panels, keynotes, and interactive sessions on topics ranging from artificial intelligence and deep tech to circular food systems and functional health products. Organizers say the stage will provide a space not only for sharing technical and market insights but also for connecting startups, researchers, and industry leaders looking to shape the future of food.
Industry data supports the momentum behind these categories. According to research from Innova Market Insights, insect-based protein product launches have grown at an annual rate of 114% over the past five years. Microbial and cultivated proteins are growing at 10% annually, while yeast protein products have increased 60% and non-animal whey protein by 24%. Algae-based offerings, particularly those derived from kelp and red algae, are expanding at a rate of 17% annually, with some subcategories reaching growth rates of up to 32%.
With such figures, Anuga organizers say alternative proteins are no longer a niche or emerging trend but a firmly established part of the global food industry.
Find out more at: https://www.anuga.com/