Do you have questions about Micarna? The Micarna media office is available to journalists.

Contact us

Media office

The Micarna media office is standing by to assist interested journalists. Micarna pursues an active and transparent communication policy and, in addition to answers to questions, always provides picture material to those working in the media.

The Micarna media office is in charge of media concerns for all group companies. Interview appointments and report days are fundamentally possible. For reasons of safety, hygiene and production, visits, film, photo and sound recordings, and short-term report appointments are not possible at all times and not at all locations. The Micarna media office individually reviews all requests.

You can find the current media reports, links to picture material and the necessary media office contact information for our corporate group here.

Micarna group (PDF) 
Vademecum 2019 (PDF)

 

Contacts for media inquiries

Micarna Medienstelle Roland Pfister

Dr. Roland Pfister

Head Communication Division

media@micarna.ch

+41 (0)58 571 46 30

 

Micarna Medienstelle Deborah Rutz

Deborah Rutz

Head Communication & Media office

media@micarna.ch

+41 (0)58 571 46 30

 

2019
Pop-Bugs: focus on alternative protein sources

Pop-Bugs: focus on alternative protein sources

Micarna will be appearing in the Swiss Pavilion at this year’s Anuga with its Pop-Bugs-Products, with two top innovations as part of the “Taste 19” special exhibition. The long-established Swiss company will also be demonstrating the possibilities now offered by alternative protein sources in our culinary diversity, and why insects represent a sustainable alternative to traditional meat products.

Between steak lovers and vegetarians, between varied moments of culinary pleasure and the demand for a sustainable nutritional philosophy for a growing global population – the world’s largest specialist fair in the food economy and food industry, Anuga, is not only about the latest products, but also the sociopolitical question of our dietary habits. The fact that our culinary habits are changing is not new. Globalisation as well as technical and agronomic developments now offer us diverse moments of culinary pleasure which would have been unthinkable for previous generations. However, they also present us with unprecedented challenges: Climate change, food waste, packaging waste and an increasingly hungry global population.

Processed insects as flavour components

Food production in general and the meat industry in particular are experiencing change. New approaches must be found in the production, the manufacture and also in the development of alternative protein sources. In the course of this year’s Anuga, Micarna will be presenting answers to these developments with its Pop-Bugs-Products, showing what enjoyable culinary options there are in alternative protein sources, as part of the “Taste 19” special innovation exhibition. “It’s not about show and shock, it is about the variety alternative protein sources offer us,” explains Ralph Langholz. For the head of alternative protein sources at Micarna, it is not primarily about European customers starting to eat whole insects instead of a juicy steak: “For us it is more about the processing of insects. We use insects as protein suppliers and interesting flavour components in the manufacture of meat-free products. For us the processing of insects is not competition for meat, but rather an exciting addition to our menu.” The Pop-Bugs-Products are manufactured from mealworm larvae as protein suppliers. As well as insects as protein suppliers, the Pop-Bugs-Products also contain natural ingredients such as carrots, leeks or chickpeas. “All our ingredients are 100 percent natural, GMO-free, with no flavour enhancers or other chemical ingredients,” explains the 46-year-old.

Sustainable, resource-efficient protein source

Insects as alternative protein sources not only offer an addition to our varied nutritional plan, they can also make a contribution to a healthy diet for a growing global population. “Insects represent a promising, sustainably produced animal protein source for humans. They not only have good protein values, but also unsatturated fatty acids, and in terms of sustainability, they are very efficient feed converters,” explains Ralph Langholz. And particularly in a time shaped by climate change and resource consumption, insects have a major advantage: “For example, insects can produce a kilogram of protein from two kilograms of feed, whereas cattle require up to ten kilograms of feed for the same result. Insects are very efficient feed converters. They require less agricultural space in comparison with conventional livestock, are more environmentally friendly than pigs or cattle, produce fewer greenhouse gases and require significantly less water.”

Impressive products and lots of educational work

Despite good protein values and important minerals such as iron and zinc, or healthy, unsaturated fatty acids, many of us have a hard time eating insects. And yet for many cultures insects have been an integral part of their diet. “Current studies suggest that there are up to 2,000 edible insect species. There are currently over two billion people who regularly consume insects or products that are made of insect larvae,” explains Ralph Langholz. And for the product manager there is no reason why we in Europe should shy away from these alternative protein sources. Ultimately edible insects have the major advantage that in comparison with meat products, they have a much higher utilisation value. The mealworms that are used in the Pop-Bugs-Products can be used 100 percent. In comparison with beef, only about 40 percent of the animal makes it to our plates as food, and for chicken the figure is 60 percent. Educating consumers and the fact that the Pop-Bugs-Products are made of processed insects are particularly important factors for success in the Western market. “Insect products are not equally appealing to all consumers as a new kind of food and some people are quite disgusted by the thought of eating insects. For this reason it is crucial to introduce people to the subject with familiar, tasty products, such as falafel or burgers. There must be no visible whole insects in the final product. It is also important for interested consumers to be able to taste the products. This will replace the creepy mental image with a positive taste experience.”

Sustainable products must be sustainably packaged

Of course, it would also be necessary to tell the public about the fact, for instance, that the processed insect species come from special edible insect breeding facilities, where the animals are reared under controlled food regulation-compliant conditions, or the fact that the insects eat purely vegetarian food, such as mainly bran or carrots. And as the sustainability aspect plays a particularly important role for alternative protein sources, like insects, emphasis has been placed on the packaging for the Pop-Bugs-Products. Pop-Bugs-Products are enclosed in an innovative skin packaging with a cardboard sleeve and the classic PET wrapper has been replaced with FSC-certified cardboard. “This means we need 70 percent less plastic than with conventional packaging,” explains Ralph Langholz. With their Pop-Bugs-Products, Micarna will be appearing at this year’s Anuga with an all-round package in terms of innovative, sustainable food production, based on alternative protein sources. The innovative Pop-Bugs-Products can be seen at the “Swiss Pavilion” in hall 3.1 on stand D067. As part of the “Taste 19” special exhibition, fair visitors can also expect to see two top innovations.

 

Download media release Pop-Bugs (PDF)

Download media release Angry Nuggets (PDF)

Download media release Pop-Bugs-Burger (PDF)

 

 

Pop-Bugs-Products from Micarna at Anuga 2019

Anuga is the world’s largest trade fair for food and beverages. Every year around 170,000 visitors flock to Cologne and are taken on a culinary journey by over 7,500 exhibitors. With its Pop-Bugs-Products, Micarna presents its range of alternative protein sources and makes two surprising contributions to the «Taste 19» special innovation exhibition. Anuga takes place from 5 to 8 October 2019 in Cologne. The Pop-Bugs-Products from Micarna will be on show at the «Swiss Pavilion»: Hall 3.1 / Stand D067

 

Brief profile of Micarna

The companies in segment 1 of M-Industry produce high-quality meat, poultry, fish and egg products. Founded by Gottlieb Duttweiler in 1958 in Courtepin in Friborg as a Migros meat processing plant, the group of companies now includes the Switzerland-based companies Favorit Geflügel, Fleury, Lüchinger + Schmid, Maurer Speck, Mérat & Cie., Micarna, Natura Bündner Fleischtrocknerei, Optisol, Rudolf Schär and Tipesca. In addition, the Germany-based companies Oberschwäbische Geflügel GmbH and KM Seafood are also part of the Group. Thanks to state-of-the-art manufacturing facilities and the highest standards in the areas of hygiene, product safety and occupational safety, the companies achieve top quality. The companies consistently advocate species-appropriate husbandry and low-stress transport of the animals and ensure that the origin of each individual product is completely traceable. In 2018, segment 1 of M-Industry achieved a turnover of 1.7 billion francs with over 3,000 employees.

2017
Micarna cricket balls win innovation prize

Micarna presented their Pop-Bugs for the first time at the Anuga food fair. The original insect product was also honored with the innovation prize as part of the “Taste 17” exhibition as well as with the “Show Star” award by the food magazine “Lebensmittelpraxis”.

What will the world of tomorrow taste like? How can we surprise our consumers in the coming year? And how should a growing global population be fed in the coming decades? Anuga, the leading fair for the food industry, dealed with exactly these questions. More than 200,000 visitors and a good 7,000 exhibitors from 100 countries presented the latest trends and products in Cologne. In addition to this, the most innovative creations were awarded at the special exhibition “Taste 17”. Micarna was honored for its Pop-Bugs, the first cricket flour product. After the innovation prize for the “Paprika Wave Chips” (2013) and the “Chicken Gelati” (2015), this year’s award was the third innovation prize in the series at the renowned food fair. In addition to the innovation award at the fair itself, Micarna was also awarded the “ShowStar” by the food magazine “Lebensmittelpraxis” in the category of originality.

Crickets innovatively presented as food
The pop bugs are small balls, which are made from cricket flour as a protein source. They are similar to breaded meatballs, except in Pop-Bugs cricket flour is used instead of meat. “The Pop-Bugs are our first snack with insect protein,” says company director Albert Baumann. “On the one hand, because using insects as a complement to our diet is an important and contemporary issue. On the other hand, because our Pop-Bugs are visually convincing. Packed in an innovative carton tray which also has a serving function, the Pop-Bugs can be eaten right out of their fine packaging along with the dips which are included. “They will both delicious and a perfect topic for conversation, guaranteed.”

Insects are more than just a product idea
For Micarna, insects are more than just a product innovation. “We are convinced that the market can offer the potential for insects to be possible sources of protein. However, it is not just about consuming whole insects, but rather using them as interesting sources of protein for other products.” To carry out this foundational research, in April, Micarna set up a product manager for insects. “His main task is to develop a basic knowledge in this area and, for example, to find out what the legal possibilities are or what animal welfare means in the field of insects.” Micarna expects this foundational work to take around two years. The first innovative products however are being presented with the Pop-Bugs this autumn.

Profile of the Micarna Group
The companies of the Micarna Group, which are part of M-Industry, produce high-quality meat, poultry, fish and egg products. Founded as a Migros meat processing company by Gottlieb Duttweiler in Courtepin in the canton of Fribourg in 1958, the Micarna Group currently comprises the Swiss-based companies Favorit Geflügel, Gabriel Fleury, Lüchinger + Schmid, Maurer Spezialitäten, Mérat & Cie., Micarna, Natura Bündner Fleischtrocknerei, Optisol, Rudolf Schär and Tipesca. In addition, Stauss Geflügel and KM Seafood, both of which are based in Germany, are also part of the group. Micarna Group companies deliver the very best quality thanks to state-of-the-art production plants and the highest standards in hygiene, product safety and occupational health and safety. The companies are committed to animal welfare and reducing the animals’ stress during transport. They ensure that the origin of every single product is completely traceable. M-Industry’s meat, poultry, fish and egg segment includes over 3000 employees and generated a turnover of CHF 1.5 billion in 2016.

Download media release

Micarna: Swiss tradition meets sustainable innovation

At this year’s Anuga, the Micarna Group will be presenting traditional Swiss products, including the renowned reduced-salt Natura Bündnerfleisch and a comprehensive animal welfare project concerning poultry farming (Alpigal), and three top innovations as part of the Taste 17 special exhibition – including, as a world premiere, the first Micarna snacks made from insect protein powder.

Our eating habits are changing. These developments not only involve new flavours, but in particular the search for completely new approaches to meat production, manufacture and processing. Food production in general and the meat industry in particular are in a state of flux. New foodstuffs such as insects, but also our need for fast and simple snacks, mean that manufactures are called on to be truly innovative. During the Anuga event, the Micarna Group will be presenting its response to just these developments. “We will highlight the possibilities created by this process of change, new ways of enjoying our food and the changes that can also be expected in terms of animal husbandry,” explains the Group’s Director, Albert Baumann.

Pop-Bugs: A sophisticated insect snack as a perfect conversation topic (Taste 17)
How will this world of tomorrow taste? How can we continue to surprise our consumers in the years ahead? These are exactly the kind of questions being tackled at the food fair in Cologne. Micarna will also be presenting three very special products at the Taste 17 special exhibition, among them its new Pop-Bugs. “Officially our first snack with insect protein,” says Albert Baumann. Naturally, Micarna’s Director tried out this innovation for himself some time ago, and is enthusiastic about the meatballs with insect protein powder. “On the one hand, because the issue of insects as a supplement to our diet is both important and current. On the other hand, because our Pop-Bugs just look good.” Packaged in an innovative cardboard box with integrated serving function, the Pop-Bugs can be presented in their sophisticated packaging with the accompanying dips and eaten as they come. “Not only great to share, but also a perfect conversation topic.”

Chickies: A protein supply for on the move (Taste 17)
The raw materials of our diets are changing, and so is the way in which we consume our products. Chickies – the second Taste 17 product – are a response to this change. The chicken snacks in the form of small cubes are a perfect snack – at school, on a hike or when doing sport with friends. “Micarna Chickies are the perfect response to the current discussion surrounding the issue of a low-fat diet,” explains Albert Baumann. “The combination of chicken cubes with cherries and honey is not only a unique taste experience, but it is also a healthier snack than sugary foods.” Micarna Chickies are available in resealable snack packs, making them the perfect protein supply for on the move.

Fleur de Viande: A spice mix for lovers of the alps (Taste 17)
This one is less of a quick snack and more of a product to be enjoyed as part of a cosy evening at home – which is exactly why the new Fleur de Viande was developed: meat in a spice mix. This innovation might sound a little strange to begin with, but offers a perfect blend of two top-quality products from Switzerland. “Fleur de Viande is a combination of our Natura Bündnerfleisch and the finest Swiss Alpine herbs.” The innovative dual-chamber spice mill enables the meat and herb parts to be dosed individually at the table, and provides the perfect basis for interesting discussions about the most popular seasoning. The new meat and spice combination is available in Alpine Chilli, Salad Mix and Raclette Mix varieties and is suitable for a wide range of dishes – from pasta through Risotto to delicious salads.

Alpigal: Sustainable chicken from the region
At Micarna, innovation goes beyond the individual products themselves. “Innovation also means that we take a close look at forms of production, scrutinise our farming methods and take new approaches,” explains Albert Baumann. In recent weeks, one of these projects was implemented successfully by Stauss Geflügel GmbH, a joint venture between Micarna and Bio-Geflügel Stauss: Alpigal. Local, sustainable poultry farming promises consumers the best possible quality of chicken from integrated production, with animal welfare standards that go beyond the legal requirements. “Alpigal closes the gap between organically and conventionally farmed chicken, appealing to customers who attach importance to animal welfare and regional production,” explains Robert Stauss, Director of Stauss Geflügel. In specific terms, this means that Alpigal chickens have sufficient space and opportunities to withdraw, as well as their own conservatory. The Alpigal units are no more than 660 square metres in size, and must be connected to a cold scratching area measuring a further 165 square metres. At the same time, an additional 10 per cent of the unit size has to accommodate raised seating. “And our animals are not exposed to routine use of antibiotics as a preventive measure,” explains Robert Stauss. In addition to this, the chickens are all reared at certified facilities that are no more than 200 kilometres away from the Stauss Geflügel slaughter and processing facility in Ertingen. “This enables us to keep the distances travelled by the animals short, and prevent them from being exposed to unnecessary stress. This too is part of an innovative and sustainable approach to animal welfare.”

Profile of the Micarna Group
The companies of the Micarna Group, which are part of M-Industry, produce high-quality meat, poultry, fish and egg products. Founded as a Migros meat processing company by Gottlieb Duttweiler in Courtepin in the canton of Fribourg in 1958, the Micarna Group currently comprises the Swiss-based companies Favorit Geflügel, Gabriel Fleury, Lüchinger + Schmid, Maurer Spezialitäten, Mérat & Cie., Micarna, Natura Bündner Fleischtrocknerei, Optisol, Rudolf Schär and Tipesca. In addition, Stauss Geflügel and KM Seafood, both of which are based in Germany, are also part of the group. Micarna Group companies deliver the very best quality thanks to state-of-the-art production plants and the highest standards in hygiene, product safety and occupational health and safety. The companies are committed to animal welfare and reducing the animals’ stress during transport. They ensure that the origin of every single product is completely traceable. M-Industry’s meat, poultry, fish and egg segment includes over 3000 employees and generated a turnover of CHF 1.5 billion in 2016.

Download media release