German cuisine gets a boost
VISITORS to Berlin's Green Week exhibition last month were faced with an array of food companies eager to prove that German cuisine is a far cry from its sauerkraut and sausage image.
Representatives from 16 German regions offered visitors to the Berlin Congress Hall exhibition centre a host of products. Some were new, others were revivals of more traditional fare.
Some products are already available in the UK. But many suppliers are in search of a UK importer to try and make their mark. most of what was on show are familiar sights in German catering operations.
Hessen
The central German region of Hessen was busy promoting an extensive range of ciders and cheeses. One product of interest was Kochk„se or cooked cheese, made by cheese company Bînsel.
This spreadable product, comes in 10% fat and 40% fat versions and consists of cheese cooked with Quark - a low-fat German cheese - butter and spices. It can be eaten on bread or used as a topping for potatoes.
Bremen
This region's close proximity to Scandinavian countries is reflected in its product offerings which include sliced herring in jars in a range of sauces from manufacturer Skansild Fischindustrie Bremerhaven.
Flavours include dill, mayonnaise & spices, curry, madeira, mustard and cocktail. In German foodservice they are available in up to 10kg sizes.
Baden-Wrttemberg
Head further south towards the region of Baden-Wrttemberg for a range of Vaihinger long-life juices including flavours such as sour cherry, vegetable juice and orange with calcium
The juices pick up on healthy eating trends and already have a big export market to Benelux countries.
Bayern
Bayern, better known in English as Bavaria, boasts the biggest agricultural area in Germany and is renowned for its milk products.
One of the region's most famous sons is Mller, which pioneered a change in the UK yogurt market with its twin pot concept.
Cheese makers were out in force on the stand. New from K„serei Champignon was the Freschino cheese, a mixture of Quark, milk and egg white which can be spread on bread. The product is available in original and herb versions.
Also on the Bayern stand was distiller Steinw„lder, showing off a pre-mixed, bottled alcohol-free punch. The punch under the Erbendorfer brand is a mixture of apple juice, cherry juice concentrate, and spices and can be served hot or cold. In German hotels it is generally served hot and is marketed as an alcohol-free alternative to drivers.
Brandenberg-Berlin
The former areas of East Germany were also present, showing mainly traditional products which years of an oppressive regime had kept under wraps.
On the Brandenburg-Berlin stand juices from the Werder fruit regions included Sanddorn, or sea buckthorn, a wild orange-colour berry. When the Berlin Wall tumbled in 1989 East Germans foresook their own products for the unfamiliar products of the West. But that trend has reversed and demand for traditional fare is on the increase.
