The world’s largest and most influential food and beverage trade fair, ANUGA 2025, took place in Cologne, Germany, from October 4–8, 2025. Bringing together over 8,000 exhibitors and visitors from more than 140 countries, ANUGA once again proved to be the global meeting point for innovation, networking, and the exchange of ideas shaping the future of the food industry.

Cosmopolitan Food Group’s Presence at ANUGA 2025

Cosmopolitan Food Group proudly represented Turkey’s growing food export industry at this prestigious event. The company showcased its diverse range of olive oils, avocado oil, coconut oil, sauces, honey, salts, seasonings, vinegars, and balsamic products, reflecting its commitment to quality, authenticity, and sustainable production.

The Cosmopolitan Food Group stand attracted significant attention from international distributors, importers, and retail chains thanks to its focus on premium ingredients, certified production standards, and export-ready packaging solutions. For the brand, ANUGA 2025 was not just a trade fair — it was an opportunity to strengthen global partnerships and expand its presence across emerging markets.

Emerging Trends: Sustainability and Transparency in Food Production

This year’s ANUGA placed a strong emphasis on sustainability, transparency, and clean-label production. Consumers worldwide are increasingly seeking natural, traceable, and additive-free food products. Cosmopolitan Food Group fully aligns with these expectations, ensuring that each stage of its production process adheres to internationally recognized certifications such as BRC A+, FSMA, SEDEX, ISO, EU and JAS Organic, Kosher, Halal and HACCP.

By combining traditional expertise with modern innovation, the company continues to deliver products that meet global health and sustainability standards, while maintaining the authentic flavors and qualities that define Mediterranean excellence.

Building Global Connections and Expanding Horizons

Throughout the five-day exhibition, Cosmopolitan Food Group engaged with a wide range of industry professionals from regions including United States, South Korea, Australia, Canada, Japan, Southeast Asia, and Europe. These interactions helped reinforce the brand’s position as a trusted supplier of premium edible oils and natural food products.

The interest and feedback received during the event highlight the brand’s growing recognition for quality, reliability, and consistent international service. For Cosmopolitan Food Group, each meeting at ANUGA represented a step forward in building long-term business relationships and fostering sustainable export growth.

A Sustainable Vision for a Global Market

ANUGA 2025 was more than just an exhibition for Cosmopolitan Food Group — it was a milestone in its global growth journey. By aligning innovation, sustainability, and authenticity, the brand reaffirmed its commitment to delivering products that enrich lives and respect nature.

As Cosmopolitan Food Group looks ahead, its vision remains clear: to connect tradition with innovation and bring the finest natural products from Turkey to tables around the world.

Ingredients: 

1/2 lb shrimp, deveined
1 tbsp Papa Palermo Avocado Oil
2 tsp Papa Palermo Wildflower Honey
1 clove garlic, minced
Zest of 1/2 lemon
Papa Palermo Mediterranean Sea Salt
1/2 tbsp Papa Palermo Extra Virgin Olive Oil
1/2 tbsp Papa Palermo Balsamic Vinegar
Juice of 1/2 lemon
Papa Palermo Black Peppercorns
1 cup orzo, cooked
1 cup arugula, roughly chopped
Cooked shrimp (from above)
1 Persian cucumber, diced
1/2 cup heirloom grape tomatoes, halved
1/4 cup fresh basil

Instructions: 

1. Toss shrimp with avocado oil, honey, minced garlic, lemon zest, and salt.
2. Cook on medium-high heat, flipping once, for about 4–5 minutes until just cooked through.
3. In a large bowl, whisk together olive oil, balsamic vinegar, lemon juice, salt, and pepper to create your dressing.
4. Add cooked orzo, arugula, shrimp, cucumber, tomatoes, and basil to the bowl.
5. Toss everything together until well coated.
6. Serve fresh and enjoy — perfect for summer lunches or outdoor dinners!

Ingredients: 

– 2 tbsp Papa Palermo Extra Virgin Olive Oil
– 1 medium yellow onion, chopped
– 1 green bell pepper – cored, seeded, chopped
– Papa Palermo Mediterranean Sea Salt
– Papa Palermo Black Peppercorn
– 2 vine-ripe tomatoes, chopped
– 3 tbsp tomato paste
– 1/2 tsp dried oregano
– 1 tsp Aleppo pepper
– 4 large eggs, beaten
– Nice bread for serving, thickly sliced

Instructions:

1. In a 10-inch skillet, heat olive oil over medium heat. Add onions and peppers, season with salt, and cook for 4-5 minutes until softened (don’t brown the onions).
2. Add chopped tomatoes and tomato paste. Season with more salt, black pepper, oregano, and Aleppo pepper. Cook 5-7 minutes until the tomatoes soften but hold their shape.
3. Push the mixture to one side. Lower heat to medium-low, add the beaten eggs, and stir gently until just set.
4. Fold the tomato mixture into the eggs. Finish with a drizzle of extra virgin olive oil, more Aleppo pepper, and crushed red pepper flakes if you like heat.
5. Serve immediately with thick slices of good bread.

Ingredients:

• 3-4 pounds boneless skinless chicken breasts
• Papa Palermo Himalayan Sea Salt
• Papa Palermo Black Pepper
• 1 teaspoon dried oregano
• 2 tablespoons Papa Palermo Extra Virgin Olive Oil
• 1 yellow onion (diced)
• 2 large garlic cloves, minced
• 1 cup orzo
• 1 1/2 cups chicken broth
• 2 cups peas (fresh or frozen)
• 2/3 cup whole milk
• 2 cups baby spinach

Instructions:

1. Season the chicken: Dry the chicken breasts well using paper towels, then season on both sides with salt, pepper and dried oregano.
2. Sear the chicken: In a large sauté pan with high sides and a lid, heat 1 tablespoon of olive oil on medium-high. When the oil shimmers, add the chicken and sear, flipping until well-browned, about 3 minutes per side (the chicken doesn’t need to be cooked through at this point). Use tongs to transfer the chicken to a rimmed plate.
3. Saute the onion: Drop the heat on the plan to medium. Add the remaining tablespoon of olive oil, along with onion. Sauté until the onion is beginning to brown, about 5 minutes, then add the garlic.
4. Cook the orzo: Add the orzo and stir until it’s lightly toasted, about 1 minute. Stir in the chicken broth and lemon juice, scraping to release the brown bits stuck to the pan. Raise the heat to bring the liquid to a boil. Once boiling, stir and reduce heat to medium-low.
5. Braise the chicken: Return the chicken to the pan, along with any accumulated juices. Cover and simmer until the liquid is absorbed, the orzo is al dente, and the internal temperature of the chicken reaches 165F, about 5 minutes.
6. Rest the chicken and cook peas: Use tongs to remove the chicken from the pan and allow to rest on a cutting board. Stir the peas and milk into orzo, season with salt and pepper and cover again, cooking just until peas are tender, about 3 minutes (or 4 minutes if you’re using frozen peas). Remove the lid, stir in baby spinach and cover just until wilted, about 1 minute. Stir to combine. If the orzo is looking dry or sticky, stir in another tablespoon or two of milk.
7. Slice the chicken and serve. Cut the chicken breasts crosswise into strips. Spoon the orzo mixture onto your serving plates and top with the chicken. Sprinkle the lemon zest over top and serve immediately.

Ingredients:

– 1/4 cup of Papa Palermo Avocado Oil

– 1/4 cup of Papa Palermo Balsamic Vinegar

– 1 tablespoon of Papa Palermo Wildflower Honey

– 1 teaspoon Dijon mustard

-1 clove garlic minced

–Papa Palermo Garlic Sea Salt

–Papa Palermo Black Peppercorn

-Mixed salad greens

–Papa Palermo Artichoke Hearts

-Feta cheese

-Plum tomatoes

-Honey Dijon Balsamic Vinaigrette

Instructions:

1. Combine all ingredients in a jar. Close the lid tightly and shake well.

2. Layer desired amount of salad greens on a plate.

3. Top with artichoke hearts, feta cheese and plum tomatoes.

Lightly drizzle with honey dijon mustard vinaigrette.

Ingredients:

1 cup plain Greek yoghurt

– 1 to 2 garlic cloves (finely minced)

– 2 eggs

– 3 tablespoons of Papa Palermo Extra Virgin Olive Oil

– 2 teaspoons Aleppo pepper (or red pepper

flakes)

– Papa Palermo Mediterranean Sea Salt

– Papa Palermo Peppercorn

– 2 slices of bread

– Fresh herbs on top (dill)

Instructions:

1. In a small mixing bowl, combine the room-temp yogurt and garlic, add the salt and pepper and whisk well. Divid the yoghurt

mixture between two serving bowls and set aside for now.

2. Bring a medium saucepan full of water to boil. Stir in the vinegar.

3. Meanwhile, crack an egg into a small fine mesh sieve over a small bowl. Gently swirl the eggs in the sieve to drain the liquidy part

of the egg whites (this gives you a neater-looking poached egg). Transfer the egg to a ramekin.

4. When the water is ready, using a wooden spoon, stir the water to create a vortex and cook for 2-3 minutes. When ready, using a slotted spoon, transfer the egg to a plate thats been lined with parchment paper.