Vion presents food innovations at Anuga 2025
Hackplus: ahead of its time, ready for a revival
At Anuga, Vion will present a new range of hybrid products that revive the Hackplus-concept – minced meat combined with vegetable proteins, with reduced fat and salt. First introduced in 2010 as one of the market’s earliest hybrid products, it was innovative but too far ahead of its time. Today, the conditions have changed. Consumers are more open to hybrid products, while food technology has taken big steps in improving taste and texture.
Translating trends into retail concepts
Vion develops retail-ready concepts that turn consumer trends into products through its innovation platform Vionspiration. One example is Chippie Chipo: sausages in popular chips flavours like ham-cheese or cheese-onion. These hybrids combine pork with potato, contain about 20% plant-based ingredients, and offer 23% lower CO₂ emissions compared to a regular sausage. They are gluten-free, a source of protein, and produced with a focus on higher animal welfare, bringing together recognisable taste with quality and responsibility. Another example is sous-vide pulled pork spareribs, offering convenience and restaurant-style quality at home. These concepts help retailers respond quickly to new eating habits.
Food Service joins the stand with Salomon FoodWorld
Vion Food Service will be present at the Vion stand at Anuga, represented by the well-known brand Salomon FoodWorld, for the first time. Salomon will showcase its BOOM! highlights for the centre of the plate, including new chicken and pork concepts, and present the fast-growing Smash Burger trend with its own Smash-Ready™ technology. Together, these innovations reflect how food service solutions can combine culinary inspiration with efficiency - helping chefs meet the changing demands of their guests.
Chain concepts and regional supply as foundation
Alongside product innovations, Vion continues to build on its Good Farming chain concepts, which link farmers, processors, retailers, and consumers in transparent supply chains. Regional sourcing and close cooperation with farmers remain a cornerstone of Vion’s business model, ensuring quality, traceability, and trust throughout the chain. Vion’s facilities in Germany also play their part, serving as reliable partners for farmers and customers and delivering meat within regional concepts and recognised quality seals as well as to international customers. At the same time, these chain concepts support valorisation across markets by connecting regional production with international customers, showing how local value creation and global demand can reinforce each other.
Sustainability at the core – even in the booth
Sustainability remains central to Vion’s strategy. The Anuga booth itself is built mostly from sustainable materials to underline this commitment. It shows that sustainability is not only about the product, but also about how the company works and presents itself.
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