Berlin, September 4, 2026 – The Berlin Food Night, an event poised to explore the profound impact of longevity on the food industry, will take place on October 5, 2026, at AchtBerlin. This exclusive gathering will bring together approximately 100 decision-makers from the European food sector to discuss the future of the market, structural changes driven by longevity, and viable business models emerging from this trend.
Longevity: A Structural Shift, Not Just a Wellness Trend
Organized by Berlin Food Week and curated by Alexandra Laubrinus, Managing Director of Berlin Food Week, and Jörg Reuter, Managing Director of Narrative Foods, the event combines a strategy summit with a five-course dinner. The core message emphasizes that while longevity addresses the duration of life, true well-being encompasses enjoyment, social integration, and purpose. The Berlin Food Night aims to demonstrate that both health and pleasure can coexist.
From Standardization to Personalized Nutrition
The evening commences at 4:30 PM with a reception, followed by a 90-minute “Future of Food Business Briefing” at 5:30 PM. Here, scientists and industry representatives will articulate why longevity is considered a structural shift in the industry, moving away from standardization and mass production towards personalized nutrition.
Key speakers include Dr. Robert Kecskes, Prof. Dr. Christian Sina, and Prof. Dr. Tilo Hühn, who will cover topics such as the sociological dimensions of longevity, foodomics, and individual metabolic reactions. Franziskus Schnabel from Kynda and Dr. Markus Veen from VTEC Ingredients will explore the role of mushrooms and mycelium as bioactive ingredients. Furthermore, Kerstin Erbe, Managing Director of dm, Christian Hamerle from Dussmann, and Clément Tischer from the Rewe Group will discuss the future role of retail and gastronomy as crucial “longevity infrastructure.”
Culinary Innovation: Theory on the Plate
Following the briefing, a five-course dinner by Berlin Cuisine, Goldies, and hier. will commence at approximately 7:30 PM. This culinary experience will illustrate the discussed developments through concrete dishes and ingredients. The menu is meticulously designed to highlight ingredients and preparation methods that align with longevity principles:
- Aperitif: Cold-brewed Silver-Needle white tea, optionally with Crémant, featuring L-Theanine for alertness without nervousness.
- Pea Course: From hier., using a pea variety bred for improved iron and mineral absorption.
- Tuna Salad: Featuring Ocean Chunks from Monkeys by the Sea, tarragon emulsion, crispy capers, and fried onions, paired with a botanical “Immune Booster” from cogu. (Reishi, Chaga, Schisandra, Astragalus, elderberry).
- Burger Trio from Goldies: Including grass-fed pasture beef from Gut Kerkow (high CLA content), a protein-rich, lower-fat blended-protein patty from NovaMeat, and a Shiitake infusion from Fable (vegan as Pulled Shiitake with Korean BBQ), rich in ergothioneine.
- Raw Cheese Selection: From Willi Schmid and Urstrom, alongside raw kefir containing longevity-associated milk fatty acids C15:0 and C17:0 from unprocessed raw milk.
- Dessert: A sugar-free Neoh chickpea meringue Pavlova with Koralo foam, a postbiotic active ingredient for the gut-brain axis, designed to avoid blood sugar spikes.
The Berlin Food Night effectively merges expert discussions with inspiring culinary experiences.
Kick-off for Berlin Food Week 2026
The Berlin Food Night also marks the beginning of Berlin Food Week 2026, which runs from October 5 to October 11. The broader program includes the “House of Food” marketplace at Bikini Berlin, where startups, manufacturers, and brands will showcase current food trends such as functional foods, alternative proteins, and new beverage concepts.
A new addition this year is the OkSoberfest at Kulturbrauerei, a three-day event dedicated to alcohol-free beers and drinks, complemented by tastings, shows, and masterclasses.
Source: HOGAPAGE Media GmbH
