Mozzarella and burrata made from water buffalo milk have long been enjoyed for their full, creamy flavour. Italian producer San Salvatore now translates that same richness into a unique line of yoghurts and desserts – the only range of its kind worldwide. Water buffalo milk contains higher levels of protein, vitamins and minerals than traditional cow’s milk, is lower in lactose and cholesterol, and is therefore often more easily tolerated. The result is a distinctly creamy texture and a deep, gentle flavour that convinces instantly.

The range includes yoghurts in Bianco and Mela e Cannella flavours, and desserts such as Crema della Nonna, Vaniglia, Caramello and Pistacchio. The clean label positioning and sustainable, premium packaging – from glass yoghurt pots to reusable ceramic-look dessert pots – strengthen the concept.

With “BeKombucha Botanicals: Fig Leaf”, the producer responds to a clear evolution in the premium food and beverage sector: enjoying a meal without alcohol, without compromising on complexity or culinary experience.

Botanicals Fig Leaf is a subtle and original botanical infusion, crafted from aromatic plants and fig leaves selected for their captivating flavours, finesse and balance.

The result is an elegant beverage combining freshness, depth and delicate spicy notes.

Its low sugar content further enhances this refined and gastronomic positioning. The Botanicals range also includes flavours such as lemon verbena, calendula, meadowsweet, elderflower and Damask rose.

Renett creates sparkling apple juice starting from pure fruit. Made from 100% home-grown apples, the sparkling juice is enhanced with natural fruit combinations, giving each variety its own character. Using pure juice rather than concentrate results in a fuller mouthfeel and a natural flavour development. From softly sweet to fresher and lightly tart, eight flavour profiles bring nuance and liveliness to the glass. The juice contains no added sugars, no concentrates and no preservatives. Every apple is processed, regardless of shape or size, so nothing goes to waste.

With this transparent approach, Renett combines craftsmanship and integrity in a sparkling drink where pure taste and artisanal care take centre stage.

With its Roasted Sesame Dressing, Didden presents a refined flavour combination that responds to contemporary eating habits and international culinary influences. The base of roasted sesame oil, sourced directly from Kadoya in Japan, creates depth and a warm, nutty note. A subtle hint of chilli and ginger adds tension, while yuzu provides a fresh, aromatic lift. The result is a balanced dressing that elevates dishes such as poke bowls, grilled salmon, sushi and sashimi.

The jury appreciated the clear signature of roasted sesame in a ready-to-use product that offers immediate direction. Serving suggestions on the packaging reinforce its practical application for both professionals and consumers.

Chocolate Shiragumo translates contemporary patisserie into a 100% plant-based creation where precision, innovation and flavour balance take centre stage. This frozen dessert combines technical mastery with practical ease of use and can be defrosted and served per portion, offering flexibility for patisserie, hospitality and buffets – as well as for consumers wishing to impress at the last minute. Bitterness, umami and freshness come together harmoniously through carefully controlled dosing of matcha. The addition of azuki brings natural sweetness and depth, resulting in a flavour experience rarely encountered in patisserie.

Japanese flavour components are integrated into a modern dessert format that convinces both aesthetically and functionally.

These generously topped pinsas – a cross between pizza and focaccia – translate authentic Pinsa Romana into a ready-to-use premium product. The hand-kneaded base with sourdough and olive oil gets its characteristic airy structure and crisp crust through the slow rising process. The range includes four varieties – Prosciutto, Caprese (vegetarian), Tonnato and Ganda Ham – composed with carefully selected quality ingredients. The pinsa are available for both food service and retail: frozen in IQF format or chilled and packed in a protective atmosphere. They can be quickly prepared in various ovens, from high-speed and convection ovens to air fryers and pizza ovens. Thanks to the portioned approach, there is no product waste.

With this extension, the producer builds on a previously awarded pinsa base and pioneers this concept within the Benelux market.

Mocaccino is an artisanal liqueur in which creativity and craftsmanship converge in a distinctive flavour composition. The base consists of organic Sicilian oranges, enriched with natural notes of coffee, chocolate and almond. This combination creates a surprising and layered flavour profile in which freshness and depth reinforce each other. The entire production process takes place in-house – from raw material selection to maceration, blending and finishing. The slow production method results in a creamy, silky texture and a long, elegant finish.

With its balance between citrus and cocoa, Mocaccino offers a refined and contemporary interpretation of the digestif moment.

This paprika and rocket cracker elevates the aperitif moment through an exceptional combination of crisp biscuit and fresh raw vegetables. Finely sliced paprika and rocket are carefully incorporated into a light cracker structure, resulting in pure flavour and elegant texture. Incorporating fresh vegetables into a crunchy cracker requires precision, as moisture makes the baking process challenging. Thanks to craftsmanship and accurate formulation, the cracker remains light, crisp and well-balanced.

Fully handmade and composed exclusively of natural ingredients, without preservatives, this creation brings both flavour and aesthetic appeal to the table.

The Last Bean translates rare single origin coffee into a premium capsule format. The beans originate from Bamboo Hedge Estate on the remote island of Saint Helena, a volcanic region renowned for exceptional specialty coffee. The Green Tipped Bourbon variety is washed, resulting in a bright cup with floral and fruity notes. Jasmine, fresh citrus, light caramel and a hint of hibiscus define the flavour profile.

The Last Bean roasts the beans in-house and packages them under nitrogen in aluminium capsules to preserve aroma and freshness. In this way, traceable specialty coffee – often offered as whole beans – is transformed into an accessible and consistent capsule experience.

Gutlings introduces a new generation of functional drinks in which fermentation and science come together. The beverage contains live cultures that remain protected deep into the gut thanks to an innovative smart protein coating. As a result, the drink retains the benefits of fermentation without requiring refrigeration during storage or distribution. This technology makes Gutlings shelf-stable at room temperature, improving accessibility for retail and hospitality. Gutlings combines ease of use with a targeted health focus and responds to growing demand for beverages that unite wellbeing and flavour.

It offers a gut-friendly alternative to traditional soft drinks – scientifically substantiated, practically applicable and surprisingly enjoyable.