18.–24.01.2021 for all: 22.–24.01.2021 #livingkitchen

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Foodstyles LivingKitchen

© Koelnmesse

Foodstyles: what and how will we be cooking tomorrow?

However, the picture of future kitchen design also includes the question of how nutrition trends are changing the kitchen itself. Foodstyles is about lifestyles. Societal developments like urbanisation and sharing concepts, but also cooking and nutrition trends like organic and veggie, in vitro and convenience, cooking robots and dialogue cookers were taken up and presented in an interesting fashion in the 350 m² project installation in hall 5.2.

The team behind Foodstyles has defined four different ways of addressing the key issue of the future – “cooking”: Convenience Cooking, Creative Cooking, Curated Cooking and Cooking from Scratch. With installations, performances, presentations and talks, Foodstyles was a great opportunity for visitors to find inspiration and get up-to-date with the latest developments in nutrition.

Sebastian Lege
Jonas Höhn
Christian Putscher
Hanni Rützler
Kilian Stauss, Hanni Rützler, Markus Schüller & Barbara Friedrich
Timo Bäcker

Sebastian Lege

Sebastian Lege is a TV food-expert and entertainer who has made it his mission to humorously educate the general public about the preparation and production of everyday food. At the same time he works as a freelance product developer for well-known companies in the food industry.


  • Convenience Food vs. Fresh Products
  • Diet does not have to taste bad: delicious slim - well-known taste in light form with easy tricks
  • What Will Be in the Shelves Tomorrow – Future Food – Shopping Made Easy

Jonas Höhn from detoxRebels with Christian Putscher

Topic: Pimp my food: detoxRebels uncover - with Christian Putscher!

Christian Putscher & detoxRebels

Christian Putscher is one of the most sought-after experts in the field of nutrition. The author and coach advises football clubs such as Red Bull Salzburg, RB Leipzig and Bayer04 Leverkusen and works as a specialist in the media and for companies.

Topic: Pimp my food: detoxRebels uncover - with Christian Putscher!

Hanni Rützler

The founder and director of the futurefoodstudio is one of Europe's leading food trend researchers. As a pioneer in nutritional science with her multidisciplinary approach to questions of eating and drinking behaviour, the Austrian has made a name for herself far beyond the German-speaking world.

Topic: Cooking Today, Tomorrow, the Day After Tomorrow: 4 Typical Types of Cooking

Kilian Stauss, Hanni Rützler, Markus Schüller & Barbara Friedrich

Topic: „A kitchen for living“ – a new reference work. Panel discussion with editor and authors.

Timo Bäcker

Timo Bäcker is the founder of the successful start-up company SWARM Protein. The idea of a sustainable insect bar was born during a trip to Asia. Eating insects is basically nothing new. At least not for 80% of the people who regularly find insects as a valuable source of nutrients in their daily diet. Only in the western world is the idea unusual. He told the story behind SWARM in an exciting lecture at LivingKitchen.

Heidrun Eichhorn

Any questions? We're happy to help.

Heidrun Eichhorn
Event Manager
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