FIC 2026 – We were there! Why?

"Food is much more than an economic commodity. It stands for enjoyment, brings people together, and is an important part of our quality of life. But above all, food is the foundation of our daily lives. The fact that we can always rely on a diverse and high-quality range of products often seems self-evident. In reality, it is the result of the efforts of many people and companies across the entire value chain."

A strong network helps tackle complex challenges

With these words, Dr. Melanie Leonhard, Senator of Hamburg's Ministry of Economics and Innovation, welcomed the guests of the Food Innovation Camp (FIC) who had gathered for the Food Cluster Hamburg panel. Beforehand, its Managing Director Sascha Taube had already explained what the discussion round would be about. The food industry faces complex challenges: meeting new regulatory requirements, addressing rising expectations around sustainability and quality, and remaining innovative and competitive at the same time — few companies can manage this on their own.

"Meeting these challenges successfully requires innovation, collaboration, and strong networks. That is exactly what Food Cluster Hamburg and the Food Innovation Camp stand for. They bring together established companies, startups, science, and politics, creating space for new ideas and partnerships," Dr. Leonhard continued in her video greeting. The Food Cluster team was on-site at the FIC with its own booth, using the opportunity for in-depth exchange with industry professionals. The questions and topics discussed there clearly showed how precisely the services offered address the industry's current challenges. The Food Cluster Hamburg panel, moderated by Dr. Annika Schröder and Anke Spree, also provided an in-depth overview, examining key issues from various perspectives.

Addressing regulations and quality management early

The panel discussed, among other things, the many new laws and regulations set to take effect in the near future. Andreas Lützen from the law firm ZENK gave an overview and urged attendees to pay close attention to the Packaging and Packaging Waste Regulation (PPWR), parts of which become legally binding as of August 12. He warned against comparing it to the Deforestation Regulation, which has been postponed and weakened multiple times. He also stressed the importance of taking the EmpCo Directive seriously, which takes effect on September 27 and is intended to ensure greater transparency and accuracy in brand communication regarding sustainability and environmental friendliness.

On legal matters, the Food Cluster offers support through its extensive network and practice-oriented workshops, in which current regulations as well as individual cases and decisions are prepared and shared. Quality management is another key topic, handled by consultant Barbara Siebke. She frequently works with startup founders who have not yet engaged with the subject and only turn to her when it is almost too late. A typical case is an upcoming listing with a major retailer, for which certain certifications are a prerequisite.

While much can still be sorted out at short notice, this is not guaranteed. Siebke therefore advises all startups to engage with quality management as early as the founding phase and to factor the related tasks into product development from the start. A contract manufacturer familiar with the requirements can be helpful in this regard.

Contract manufacturer or in-house production?

But is a contract manufacturer really the ideal solution for a startup, or should companies invest in their own production facility? This was one of the panel's central questions, and there was no one-size-fits-all answer. Hans-Christoph Meyer, Managing Director of HaMix GmbH (a member company), outlined the advantages of working with a contract manufacturer. Founders and companies alike can approach him at any time. In principle, a concrete product idea with precise specifications is enough for HaMix to implement — almost anything is possible, from beverages to dry powders. He also emphasized the high flexibility of a contract manufacturer, which allows for quick adjustments or expansions of the product range, as well as special editions, for example around Christmas.

Annemarie Heyl took a different path with her startup Kale & Me (a member company), which offers juice cleanses among other products. Coming from a family business, she was used to a high degree of entrepreneurial independence. In addition, her company was initially focused exclusively on e-commerce, and having her own production facility offered many opportunities for content on social media. In good times, having her own facility provided great flexibility; in difficult times, such as during the pandemic, she had to deal with the resulting problems on her own. Today, she would likely choose a different path, since e-commerce alone is no longer sufficient, and Kale & Me now also supplies hotels, among other customers.

Everything works better together

What has consistently helped her is the exchange within networks like the Food Cluster. Whether it's gathering information on regulations and quality management or being connected with potential partners for production and raw material supply — contact with other industry players has meant not having to reinvent the wheel. Learning from one another benefits startups and established companies alike, and in the end, collaboration takes everyone much further than rigid competitive thinking.

Photos: Shanice Allerheiligen – Studio Shanice