INTERNORGA, the leading international trade fair for the food service sector, has been awarding the Future Prize since 2011. This year, the Hamburg-based startup goodBytz is among the winners with its cooking robots. Other laureates include ALGENWERK and Servicegesellschaft Nordbaden mbH.
goodBytz’s cooking robots are already in use
A jury of experts, comprising scientist Dr J. Daniel Dahm, engineer Carl-Otto Gensch, nutritionist Rainer Roehl and trend researcher Hanni Rützler, awarded the INTERNORGA Future Prize in three categories. goodBytz was successful in the ‘Technology & Equipment’ category. The Hamburg-based startup develops autonomous cooking systems for everyday use in the catering and communal catering sectors. Robotics, software and culinary expertise merge to form an integrated system that produces fresh food of consistently high quality on a scalable basis. The systems are already in use; goodBytz has just unveiled SAM, a new product that is unique worldwide. It is a fully integrated, transportable robotic kitchen in container format.
In the “Food & Beverage” category, ALGENWERK came out on top. The company supplies fresh spirulina to professional kitchens. The microalgae is grown locally in a water greenhouse developed in-house in Dresden and is food-safe and industrially scalable. As a functional ingredient, it opens up new possibilities for modern recipes and can replace emulsifiers and stabilisers. With up to 100 times greater land efficiency than soya, spirulina is also a key driver for sustainable protein production. The prize in the “Catering & Hospitality” category went to Servicegesellschaft Nordbaden mbH. With a holistic approach, it reaches patients, staff and visitors alike in hospitals and other public institutions.
