The Hügli exhibition stand at a local exhibition in Germany could subsequently be reused in a new form. Numerous rocking horses were produced from the cardboard walls. A recycling project in the sense of sustainability.

Hügli donates 24m2 of sustainable wild bee and butterfly pasture for each employee of the Business Unit B2C West and thus a total of 2,000m2 of habitat for bees and pollinating insects.

Hügli has been applying its great expertise in the private label sector for a wide range of brand owners for many years.

NATUCO, Hügli's new brand, is conquering the supermarket shelves. NATUCO is the contemporary answer to fast cooking and enables a demanding clientele in the food retail trade to cook quickly and easily and at the same time to meet the nutritional claim "Good for me" and the sense of responsibility " Good for the environment". That is why NATUCO products are not only simply delicious, but also genuinely organic and climate-neutral.

Many former apprentices have taken the opportunity to develop at Hügli. Maximilian Merkt is one of them.

From classic Dijon to creations such as "Bacon meets Pickled Jalapeños" - flavours are changing! Mustard is making a comeback, while fermented and pickled flavours are conquering snackers' appetites. Sweet and sour notes of Kimchi, Sauerkraut or Pickled Onions combine tradition with innovation and set new trends in the snack world. Discover how these trends are revolutionising taste!

Pasta cooked al dente in an aromatic sauce - the new Express Pasta dishes from Hügli bring the Italian classic to every plate in just 2 minutes. The dishes are not only quick to prepare, but also contain no artificial preservatives, colourings or flavourings and have a long shelf life.

The new World Cuisine seasoning blends from Hügli bring faraway spices to the plate. They are absolutely sure to succeed and give free rein to the creativity of the cooks.

In October 2022, the Young Chefs Unplugged event took place for the 4th time. The chefs' associations of Austria, Switzerland, Germany, Luxembourg and South Tyrol offer a knowledge platform for young chefs with workshops, presentations and much more.