Food & ingredients December 2022

www.foodturkey.com.tr | DECEMBER 2022 

The 

industry 

meets at 

FI 

Europe 

Rising 

demand 

for collagen 

in the 

food & 

beverage 

sector

Berlin 

8|9|10 Feb 2023 

All in 

ONE 

Take part at the leading trade show 

for the global fresh produce business. 

fruitlogistica.com

THIS 

MONTH 

HIGHLIGHTS 

4 

Top 10 trends for the 

food and beverage 

industry in 2023 

12 

IFF excels in innovation 

for a better world 

16 

Eco-friendly, energy 

saving, hygienic: 

efficient sanitisation with 

microwave and radio 

frequency systems by 

SAIREM 

20 

Dehydrated potato market 

sheds light on changing 

consumer habits 

26 

Immune health still top 

priority for functional 

beverage consumers, but 

other needs on the rise 

30 

Dubai World Trade Centre 

and DMG events partner 

to develop new portfolio 

of global events for the 

food sector 

38 

Lakidis offers highest 

quality food machinery 

The next issue 

will be at

Ayça SARIOGLU 

Coordinator 

ayca.sarioglu@img.com.tr 

It’s really inspiring 

and exciting! 

At a time when global food crisis and 

halts in supply chain are pronounced, 

the flow of industry professionals to Dubai 

makes it a fascinating event. We all know 

what a fabulous fair Gulfood and Gulfood 

Manufacturing are from the more miserable 

times. They were very much successful even 

amid the pandemic. Now, it is expected 

that both fairs and their concurrent event 

will be a hub of the industry to generate 

unbelievably high trade. 

Powering groundbreaking innovation 

in the F&B Industry, Gulfood Manufacturing 

2022 was the definitive destination to see 

the future of food production – from 

new ingredients and advanced 

technologies to integrated supply chain 

solutions and breakthrough developments 

driving the industry forward. Gulfood 

Manufacturing is certainly a venue to 

straight up the FB industry. 

The timing of Gulfood Manufacturing 

and Gulfood have been set excellent. 

November is a good time for 

manufacturing techniques and materials 

and February is the best time to push the 

button for food and beverage production. 

Any professional operating in the industry 

certainly find what they need for buying, 

selling, developing, getting inspired and 

learning whatever they need to know. 

We, Food & Ingredients International 

magazine, a close follower of 

international events, have just come from 

Gulfood Manufacturing, where we saw 

a huge interest in terms of quality and 

quantity of exhibitors as well as visitors. 

Gulfood Manufacturing was marvelous 

as expected. The variety of products, 

trendsetting displays, supporting events 

and flow of every organized work were 

all very professional. Now we will be at FI 

Europe Paris. FI Europe is also expected 

to be a fascinating venue for all players 

of the food ingredients industry. FI Europe 

visitors will have Food & Ingredients 

magazine during the show. 

We already set up for 2023, you will see 

us in Gulfood Dubai, Fruit Logistica, 

Interpack, Anuga, ISM, FI India, FI Europe 

and many more… 

I wish a healthy, happy and prosperous year 

and lucrative business for all industry reps. 

Publisher 

Hüseyin Ferruh IŞIK 

on behalf of 

ISTMAG 

Magazin Gazetecilik Yayıncılık 

İç ve Dış Tic. Ltd. Şti. 

Managing Editor (Responsible) 

Mehmet SOZTUTAN 

mehmet.soztutan@img.com.tr 

Editor 

Ali ERDEM 

info@img.com.tr 

International 

Sales Coordinator 

Ayca SARIOGLU 

ayca.sarioglu@img.com.tr 

+90 212 454 22 33 

Technical Manager 

Tayfun AYDIN 

tayfun.aydin@img.com.tr 

Graphics & Design 

Hakan SOZTUTAN 

hakan.soztutan@img.com.tr 

Digital Assets Manager 

Emre YENER 

emre.yener@img.com.tr 

Subscription 

sales@img.com.tr 

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“Redefining Value” 

heads Innova Market 

Insights’ Top Ten Trends 

for 2023, as consumers 

adapt to a global costof-living 

crisis in the 

face of economic and 

political volatility. With 

budgets stretched and 

supplies under strain, 

brands need to be 

flexible in action and 

open in spirit to connect 

with consumers, 

while also taking full 

advantage of rapidly 

emerging technological 

opportunities. 

Top 10 trends for the food and 

beverage industry in 2023 

The eagerly awaited annual trends from food 

innovation and insight specialist Innova are 

based on wide-ranging global consumer 

surveys. Coupled with comprehensive market 

and new product data, they reveal not only 

what is driving consumer decisions now, but 

also ways in which brands and innovators can 

successfully adapt to future realities. 

Over the last year, cost and value for money 

have become more important to more than half 

of food and beverage consumers worldwide. 

Today’s shoppers are increasingly exploring 

money-saving strategies, such as choosing lower 

cost items and cooking from scratch. But they 

remain determined to sample new experiences, 

ensure personal wellbeing and support 

planetary health. There is more pressure on 

brands and manufacturers to deliver value while 

still meeting these wider public expectations. 

“Redefining value throughout the food 

and beverage industry will lead in 2023 as 

consumers seek brands that listen, understand 

and respond to their core values. They 

want brands that provide quality, trust and 

4 FOOD & INGREDIENTS INTERNATIONAL DECEMBER 2022

confidence via their product formulations, 

communications and wider sustainability 

actions,” highlights Lu Ann Williams, Global 

Insights Director at Innova Market Insights. 

In addition to a heightened demand for 

competitive pricing, consumers have told Innova 

they still seek nutritional value and expect a 

continued shared responsibility for environmental 

security. Meanwhile, younger generations who 

have grown up in an inclusive digital age are 

gaining greater influence, changing markets 

and creating new opportunities. Against that 

complex backdrop, here’s a taste of what 

Innova’s Top Ten Trends show is in store for the 

food and beverage industry in 2023: 

1. Redefining value 

Brands, innovators, producers and consumers 

are wrestling with rising costs and greater 

instability. Combating this requires a deep 

understanding of where consumers draw the 

line on compromise. Strategies such as simple 

price increases, or flexible ingredient lists to 

cope with supply chain fluctuations, can work 

in the short term. However, brands need to be 

open in their communication and clearly show 

the benefits they are bringing. 

Despite political and economic volatility 

becoming the second biggest concern for 

consumers in 2022, the health of the planet 

remains the top global issue and financial 

pressures are leading to an increase in ecofriendly 

behaviors. Consumers tell Innova they 

have reduced food waste and upcycled or 

recycled more as part of their belt-tightening. 

As the cost-of-living crisis continues, brands 

can achieve success through actions that 

combine economic benefits with clear 

health and sustainability goals. 

2. Affordable nutrition 

Over the past 12 months, 62% of consumers 

have reported a noticeable rise in the cost 

of their food and beverages. As a result, 

DECEMBER 2022 FOOD & INGREDIENTS INTERNATIONAL 

5

see improvements in taste and texture, but 

there is a huge appetite for culinary creativity 

and worldwide flavor profiles. Two-thirds 

of respondents to Innova’s global survey 

expressed a desire to try plant-based versions 

of traditional, local cuisines. The industry is 

responding with a large increase in readymeal 

offerings, while there is great scope for 

expansion into meal kits and inventive recipe 

combinations. Interest in underused ingredients 

is also growing, creating opportunities to 

introduce variation in flavor and nutrition while 

simultaneously addressing supply concerns. 

they are turning their attention to simple but 

nutritious goods that are affordable. Key 

behaviors include buying in bulk, opting for 

private labels, cooking from scratch, reducing 

spending on luxury items and purchasing 

fewer items. Consumers are actively looking 

for affordable ways to maintain a healthy 

diet, offering brands many opportunities to 

test their capabilities to new limits. To meet 

the nutritional, environmental and economic 

demands of consumers, manufacturers must 

innovate to extract maximum value from raw 

materials and the production process. 

3. Generational push 

Younger consumers, raised in an interactive 

digital world, are creating trends and defining 

what markets should be providing. For Gen 

Z and Millennials, food and brand choices 

are important signifiers of lifestyle, beliefs 

and values. These demographics have a 

strong voice and are used to sharing their 

views openly and widely. While health is an 

increasingly important purchase driver – as it 

also is across older generations – novel and 

international flavors are winning the hearts of 

a young and experimental audience. These 

consumers embrace the new and different, 

while being extremely responsive to positive 

engagement from brands. 

4. Plant-Based: Unlocking a new narrative 

The rapid rise of the plant-based sector 

has, almost inevitably, hit some roadblocks, 

necessitating a refocusing on consumer 

demands for high quality, flavorsome products. 

No longer merely a mimic, green gastronomy 

will blossom as a standalone sector in 2023, 

giving brands significant opportunities to 

diversify and expand. Consumers still want to 

5. Farming the future 

Public curiosity for innovative technologies 

such as vertical and regenerative farming 

is increasing. As well as helping to maximize 

flavor, nutrition and yield, these advances can 

win consumer support where they are shown 

to improve the quality and sustainability of 

global food production. Today’s consumer 

is increasingly invested in the source of food 

as it ties in with major global concerns of 

health, sustainability and waste. The welfare 

of agricultural workers is equally important, 

with 65% of respondents to Innova’s surveys 

agreeing they would rather buy fruit and 

vegetables from farmer’s markets than large 

stores. Brands need to demonstrate how novel 

production techniques are benefiting farmers, 

people and the planet. 

Commenting on the food and beverage 

industry’s future direction of travel, Lu Ann 

Williams reveals: “At Innova, we have seen a 

considerable consumer demand for value 

redefined throughout the supply chain, with 

creative and flexible approaches to the use 

of technology and reducing waste proving 

pivotal. With financial concerns a dominating 

factor, 2023 is a significant year for new 

developments that answer these growing 

demands. Based on our consumer and market 

research, our Top Trends deliver insights to 

support brands as they innovate and grow.” 

Top Ten Trends for 2023, including opportunities 

in the following areas: 

6. Quick Quality 

7. Devouring Digital 

8. Revenge Spending 

9. Unpuzzle Health 

10. Positively Imperfect 


Food ingredients industry meets 

in Paris for FI Europe 2022 

Leading ingredients trade show Fi & Hi Europe all set to welcome 

more than 20,000 visitors from around the world. 

Fi & Hi Europe returns to France this year. From December 

6 to 8, the leading ingredients fair will be held for the first time 

at the Paris Expo Porte de Versailles exhibition centre. More 

than 1,200 exhibitors - from leading ingredients manufacturers 

to highly specialized startups - will present themselves in four 

halls. The face-to-face exhibition will be complemented by a 

comprehensive online offering. A broad conference programme, 

as well as the renowned Innovation Awards and Startup. 

Innovation Challenge, will complete 

the trade show experience 

In the heart of Paris, Fi & Hi Europe is set to 

attract exhibitors and attendees from more 

than 135 countries around the world. The 

new Paris Expo Porte de Versailles location 

is within walking distance of many hotels, 

restaurants and bars, making logistics 

easier and the event more visitor-friendly 

than ever before. Many leading ingredient 


manufacturers have already confirmed 

their participation in Paris, including ADM, 

Beneo, Brenntag, Cargill, DSM and Ingredion. 

In addition to well-established companies, 

many new players have also announced 

their intention to present their solutions to 

the industry. In addition, there will be more 

country pavilions this year than ever before. 

Digitally enabled event concept 

This year, Informa Markets is focusing on 

a technologically enhanced hybrid show 

concept. The combination of online and 

face-to-face events offers participants the 

best of both worlds, including a wide variety 

of live and on-demand content as well as 

data-driven networking options. All exhibiting 

companies have their own online profile, 

allowing them to find relevant contacts, 

network and set up virtual or face-to-face 

meetings before the event. A smartphone app 

also facilitates on-site lead generation. 

“We look forward to welcoming visitors 

and exhibitors from around the world to an 

event that no one in the ingredients industry 

should miss,” says Julien Bonvallet, Group 

Brand Director at Informa Markets. “After Learn 

months of restriction and uncertainty, many 

people have a great need for face-to-face 

meetings. But even those who prefer to 

participate online can do so easily thanks to 

our technical solutions.” 

Multifaceted conference programme 

The online event will begin on 28 November, 

the week before doors open at Paris Expo 

Porte de Versailles. It offers an extensive 

conference programme covering the 

hottest topics in the industry, with a focus 

on plant-based nutrition, health & wellness, 

NEW 

VENUE 

Online 

In-Person 

and reformulation. In addition, interested 

participants 28 Nov - 8 Dec will find 2022 a wealth 6 - 8 of Dec information 2022 on 

From Anywhere Paris, Expo Porte de Versailles 

application areas that are currently trending – 

Online France 

such as baked goods, snacks, dairy products 

and dairy alternatives. Overall, the conference 

programme includes more than 55 expert 

sessions on-site and online, giving global 

audiences access to invaluable knowledge. 

The platform Fi Global insights provides a lot 

of additional information as well as exclusive 

reports covering the following topics: 

• Protein 

• Dairy and Dairy Alternatives 

• Snacks, Backery and Confectionery 

• Plant-based 

• Sustainability 

• Beverages 

Join 

the biggest 

EU ingredient event 

this December 

Market products in the spotlight 

On-site, the New Product Zone in cooperation 

with Innova Market Insights offers an 

extensive selection of the most innovative 

products, showcased alongside insightful 

information. It features product innovations 

from leading industry players and provides 

the perfect opportunity to give new 

ingredients the introduction to the market 

more at that they deserve. A popular area for visitors 

bit.ly/istmag and the press, this feature has become a 

trendsetting spot for the nutrition industry. 

Fi Europe Innovation Awards 

The renowned Fi Europe Innovation Awards 

will once again be adding extra value to 

the trade show. With one exception, the 

awards will only be presented among Fi 

Europe exhibitors: The new “Food Training & 

Education” category is also open to nonexhibitors. 

This award is intended to recognise 

a company, institution or organisation that 

contributes to better consumer health, 

for example, through an educational 

initiative or a pioneering approach. The 

“Sustainability Innovation Award” recognises 

environmentally, economically or socially 

sustainable approaches and practices in 

the food and beverage industry. Companies 

that create equal opportunities in the 

work environment receive the “Diversity & 

Inclusion Innovation Award”. The “Plantbased 

Innovation Award” acknowledges 

alternatives to animal products and is given 

for the best ingredient or application. In 

the “Sensory Innovation” category, the 

Fi2235 Paris ads 206x276 mm.indd 1 24-06-22 10:49 


9

NEW 

VENUE 

Online 

In-Person 

award is for an ingredient or process that 

improves 28 Nov the - 8 Dec overall 2022 sensory 6 - 8 properties Dec 2022 of 


foods or beverages. The “Health Innovation 

Online France 

Award” honours an ingredient or process 

that provides a health benefit. The “Food 

Tech Innovation Award” goes to companies 

that have developed innovative processes, 

packaging or waste reduction solutions. 

The decision as to who receives awards is 

made by industry experts from the fields 

of consulting, management, product 

development and trade media. Prof. Colin 

Dennis, Chairman of the Board of Trustees of 

the IFIS organization and member of the Board 

of Trustees of the British Nutrition Foundation, 

will again chair the jury this year. The winners of 

all categories will be announced during Fi & Hi 

Europe at a ceremony on December 6. 

Join 

the biggest 



Award for innovative startups 

The Fi Global Startup Innovation Challenge 

also enables young companies to present their 

innovative concepts, products and ideas to 

an international audience of experts, major 

companies and sponsors. All companies 

founded no more than five years ago are 

Learn eligible to participate. They can apply in one 

more at or more of the following categories: 

bit.ly/istmag • Most innovative ingredient for food or 

beverage 

• Most innovative plant-based or alternative 

ingredient 


• Most innovative processing technology 

• Most innovative service, technology or digital 

solution for the food and beverage industry 

Finalists and winners will have access 

to the Startup Lounge, where they can 

present their products and solutions on the 

Innovation Hub stage, and network with 

industry representatives. Both the pitches 

and the award ceremony will also be 

streamed via the Fi Europe online platform 

and remain permanently available. 

Winners will have a choice of several 

attractive prizes: A fully equipped booth 

at Fi Europe next year, a comprehensive 

online marketing package or an individual 

mentoring programme. The latter 

can be coaching, for example, or the 

implementation of a pilot project, or it can 

include access to corporate collaborations 

and business accelerator programmes. 

In addition to the Innovation Hub, visitors 

will find the new Sustainability Hub at the 

exhibition, which focuses on sustainable 

food solutions along the entire value chain. 

Here visitors will find information on food 

waste, circular economy, regenerative 

agriculture and many other topics. Finally, 

the Women’s Networking Breakfast, 

sponsored by DSM, Lunch & Learn and 

other events are perfect for building a 

professional network. 


Transforming global food 

production to maximize 

food safety and minimize 

food loss by making sure 

Every Resource Counts. 

www.tomra.com/food 

TOMRA 5B 

TOMRA 5C

IFF excels in innovation 

for a better world 

As a global brand in food, beverage, health, 

biosciences and sensorial experiences, 

IFF is an international collective of thinkers 

who partner with customers to bring tastes, 

experiences, ingredients and food solutions 

for products the world craves. 

We have recently had a chance to meet with 

Helga Moelschl, VP, Regional President of the 

brand in Dubai at their legendary stand in 

Gulfood Manufacturing. Having a very high 

traffic, with people hardly able to find place 

to stand in the booth, we managed to sit 

with Helga and talk about the internationally 

acknowledged fame and success of IFF. Our 

visit ended with an impressive naturalistic tour 

which we had never experienced before. Full 

text of the interview follows: 

Helga Moelschl, 

Regional President AMETI, Nourish, IFF 


Esra Yalcin, Customer Experience Marketing Lead – AMETI, 

at the event seminar discussed future disruptions and what’s next for food industry. 

As a supplier of a wide range of products 

such as food and beverage, fragrance, home 

and personal care, and health and wellness, 

IFF has been operating in various industries. 

With our FB magazine, we would like to talk 

only on the food and beverage part of your 

company. What is your position in the FB 

industry in your specialty area? 

We are an international collective of thinkers 

who partner with customers to bring tastes, 

scents, experiences, ingredients and solutions 

for food products the world craves. Our 

legacy combines market-leading, innovative 

businesses from across food, beverages, 

health, biosciences and sensorial experiences 

In a world filled with hunger for more, for better 

and for healthier – we are here to nourish 

it. We nourish by growing relationships with 

customers of all shapes and sizes, fuelling 

them with an end-to-end process and 

comprehensive portfolio across categoriesbakery, 

bars, confectionary, dairy, beverage, 

culinary and snacks. We nourish by uniting 

creativity and science to provide what’s 

essential and beyond what’s expected. 

do they bring in terms of health, environment 

and sensorial experience. Food and beverage 

(F&B) manufacturers are now required to 

foresee evolving trends and how to better 

meet changing consumer expectations. 

IFF leverages PANOPTIC- a proprietary tool 

that affords a 360°, outside-in and insideout 

approach to deriving consumer insights. 

It identifies the most impactful shifts and 

dynamics shaping the short, mid and long-term 

future of the food industry across categoriesbeverage, 

dairy, snacks and bakery. 

By enlisting external trend and foresight 

partners, advanced analytics, in-house 

experts, and proprietary research, the 

PANOPTIC allows us to innovate and make 

As a member of a global trend-setting brand, 

how could you read the future trends in the 

food industry? 

Consumers today want to know what they are 

consuming- that is the ingredients used in food 

and drinks and what kind of value-addition 


13

strategic decisions creatively through a 

shared understanding of the most influential 

trends re-shaping the world. 

How do you cope with ever-changing 

consumer needs? Is that the professionality 

of your R&D department or do you have other 

factors as well? 

F&B manufacturers are looking for food 

solutions which promise convenience and 

value more than just single flavors, ingredients 

and complex in-house formulations. They 

need partners who are agile, commercially 

savvy, and well-networked. Backed by our 

PANOPTIC framework we study and let the 

insights define the drivers for innovation and 

concepts. Co-creation is an integral part of 

the entire process as we work closely with 

our customers end-to-end, to create marketready 

solutions and recipes. 

Our success is built on a foundation of research 

and development, where our experts are 

continuously working on expanding the portfolio 

of flavors and ingredients, bringing in processes 

that ensure the highest quality and delivery 

systems. This entails PANOPTIC and IFF PRODUCT 

DESIGN frameworks which offer not only strong 

market insights to address customer needs, but 

also end-to-end product design approach, 

featuring an extensive portfolio which includes 

flavors and colors, functional ingredients, 

emulsifiers, hydrocolloids, enzymes and 

inclusions for products across food categories. 

Ultimately, IFF has a global network of food 

scientists and technologists, and our broad 

range of technologies across flavors and 

ingredients help customers in all regions to 

create products with improved nutritional 

profiles, better taste and texture. 


When we talk about sustainability, sensitivity 

for the environment, and protecting our nature, 

where does IFF stand at this point? 

As reflected in IFF’s nature inspired zones at 

the booth in Gulfood Manufacturing show, 

we recognize importance of evaluating 

environmental impact. We develop solutions 

that are good for customers, consumers, and 

the environment, because we know that this will 

allow us to support wider net zero ambitions and 

help customers realize their own ESG targets. 

IFF has several innovation programs such as 

RE-IMAGINE WASTE TM and Upcycle (showcased 

in our Planet First Ocean AR zone), new plant 

proteins that support the replacement of animalbased 

products, antioxidants and antimicrobials 

that extend shelf-life, and upcycled flavor 

extracts like citrus that reduce food waste, are 

just some of the many examples. 

Is there anything that you would you like us to 

highlight in the interview? 

As a global industry leader, we recognize our 

role as pioneers of food innovation. With our 

expanded flavor & ingredient portfolio and 

product design approach, we have merged 

science & creativity into our entire process, 

from conceptualization to commercialization 

in collaboration with our customers. We 

create new sensorial experiences for our 

partners that are value optimized, enhance 

nutrition, have local taste profiles and simplify 

manufacturing processes— while evaluating 

environmental impact. 

Our strong market insights, consumer 

mapping and a proper regulatory procedure, 

further future-proofs our offerings and sets 

trends that are aligned with and support 

consumer needs where taste, health, nutrition 

and well-being are concerned. 


15

SAIREM’s MW and RF technology 

is 100% electric and therefore 

produces no CO2 emissions and 

consumes 50% less energy 

compared to traditional heat 

treatment processes. 

Eco-friendly, energy 

saving, hygienic: 

efficient sanitisation 

with microwave 

and radio frequency 

systems by SAIREM 

SAIREM, a world-leading 

specialist in microwave 

(MW) and radio frequency 

(RF) industrial solutions 

based in Lyon, France, will 

showcase the company’s 

sanitisation technologies 

at FIE, Food Ingredients 

Europe, from 6-8 December 

2022. The company will 

highlight innovative systems 

which are suitable for 

either decontamination of 

ingredients such as powders, 

spices, peppercorns, 

flours, and nuts etc. or as 

disinfestation of plant-based 

food and ingredients such 

as, cereals, soft wheat and 

many more. Responding 

to client needs, the French 

company has developed 

highly efficient processes 

to produce ingredients that 

are healthy, clean, and 

fully compatible with the 

requirements of organic 

farming certification. 

Chemical free destruction 

of potentially contaminated 

ingredients 

Decontamination with Sairem 

RF and MW systems enable 

the complete destruction of 

mould, yeast, and bacteria, 

without the use of toxic 

chemical products. The use 

of not allowed gas was one 

of the most cited reasons 

for product withdrawal 

in Europe the last years. 

This is a major advantage 

for food processors and 

suppliers serving the 

health -and environmentconscious 

consumers of 

today. Sairem’s systems are 

ideal for superfood trend 

products and ingredients 

to produce plant-based 

protein alternatives. Valuable 

ingredients such for example 

nuts are treated with extreme 

care, therefore resulting in 

a high-quality end product 

and reduction of 4-5 Log. 

The efficient RF and MW 

process, which only lasts a 

Sylvain Tissier, 

Business Development 

Manager at SAIREM 

few minutes, ensures that 

each ingredient is quickly 

and uniformly brought to 

the required temperature. 

As the processing time is so 

short, there is no alteration of 

the physical, chemical, and 

organoleptic properties - all 

product characteristics are 

perfectly preserved. Other 

successful applications 

include peppercorns (3.4 Log 

reduction) or maize starch 

powder (6,87 Log reduction). 

RF and MW technology 

for disinfestation 

from egg to insect 

Many high-quality ingredients 

are exposed to the risk of 

contamination by parasites, 

and in particular larvae, 

moths, and beetles. By the 

implementation of Sairem’s 

RF and MW technology, 

parasites and microorganisms 

are deactivated 

by short, homogenous 

exposure to a microwave 

field in a temperaturecontrolled 

processing cavity. 

For example, products 

such as dates, whose high 

sugar content makes them 

particularly vulnerable to 

moths and beetle larvae, the 

speed of the process ensures 

perfect disinfestation while 

preserving all organoleptic 

properties. 


Sairem assigned French 

technical institute ARVALIS 

to conduct a study on the 

effectiveness of weevil 

eradication by applying 

Sairem’s microwave heat 

treatment. The treatment 

tested had excellent 

disinfestation results of adult 

weevils and their offspring. 

Fast, energy-saving, 

cost-efficient 

The low maintenance 

and cost-effective Sairem 

systems can process large 

amounts of product either in 

batches or in a continuous 

process in tunnels or the 

patented tubular system. 

MW energy efficiency 

and volumetric heating 

keep power consumption 

at a lower level than 

that of other processing 

technologies. As Sairem’s 

MW and RF technology are 

100% electric solutions, they 

have no CO2 emission and 

consume 50 % less energy 

compared to traditional 

heat treatment processes. 

SAIREM equipment: 

innovation and versatility 

in action 

Not only does this 

equipment provide a 

speedy, efficient process, it 

has the added advantage 

of being very compact with 

a small floor footprint that 

saves space. It is extremely 

user-friendly, offering easy 

loading and unloading 

as well as a colour touch 

screen HMI, and a USB 

and ethernet connection 

for remote control. Apart 

from daily cleaning, there 

is no need for regular 

maintenance, and it 

complies with all hygiene 

regulations and standards. 

Sylvain Tissier, Business 

Development Manager at 

Sairem, explains: “Sairem 

systems are extremely 

versatile and efficient. They 

can be used for sanitising in 

the role of decontamination 

and disinfestation. We have 

designed them to provide 

fast and effective processes, 

ensuring high-performing, 

cost-saving results.” 

SAIREM offers standardised 

systems as well as systems 

specifically adapted to 

customer requirements. 

Hall 4 Stand H105 Paris 

6-8 December 2022

PARKİM GROUP A NEW JOURNEY HAS BEGUN: 

FLAVOR PRODUCTION AND 

FOOD INGREDIENTS DISTRIBUTION 

Established in 1979, PARKİM GROUP increases its business activities now dwelling into 

a new journey with FLAVOR PRODUCTION and FOOD INGREDIENTS DISTRIBUTION under 

PARKİM FLAVORS AND FOOD INGREDIENTS 

PARKİM GROUP, manufacturing fragrances and 

lotion pumps as well as distributing chemicals 

under broad portfolio brings forward its more 

than 50 years’ experience now to food industry. 

The second generation director, MSc Chemical 

Engineer İpek Müstecaplıoğlu explains the 

investment process with these words: 

“As we set out on this path, our goal was 

to convey the professional vision of Parkim 

Group to Parkim Flavor & Food Ingredients 

through flavors production and food 

ingredients distribution. As in every business 

line, our claim is to serve our business 

partners with a world-class service quality.“ 

Extensive market research 

İpek Müstecaplıoğlu stated that they had 

gone through a very long R&D and feasibility 

process before starting this journey, and it 

was very important for them to establish 

the right team in this process. Today, we 

work in coordination with our experienced 

flavorists and also with the leading 

international consultant professionals from 

abroad. Production equipped with the 

latest technology we have established. With 

our facility and R&D laboratory areas, we 

provide services to our customers on flavor 

production and food ingredients. 


International quality standards and regulation 

Flavor production of Parkim Flavor&Food 

Ingredients, takes place at the new Production 

facility in Gebze Organization Zone. Considering 

the sensitivity of Food in quality and certification, 

our company acts within the scope of the FSCC 

22000 food safety management system and 

can submit the necessary documents such 

as ISO, GMP, HALAL, KOSHER to its business 

partners. The R&D team, which also follows the 

constant update of the regulations, can provide 

the necessary certifications according to the 

demands of especially export and foreign 

markets, and constantly supports its own team 

with trainings in this regard. 

Innovative touches to timeless flavors 

Certain classic flavors of our company, 

which has a wide flavor portfolio especially 

in the liquid dessert group, stand out with 

their innovative touches. Our vision here is to 

modernize these flavors, which we can define 

as timeless as a new player in the sector, with 

strategies and trends that are in line with the 

expectations of a newer generation. We aim to 

bring innovation to your world by reconstructing 

classic tastes with modern touches and to grow 

together. At the same time, today, especially 

the Z generation loves to experience and share 

brand new experiences with innovative different 

flavors. We are developing different flavors 

such as aronia, passionflower, lychee, orange 

blossom, sakura in line with this trend. We are 

very happy to travel with them on their journey. 

Integrative service to the food industry: Food 

Ingredients Distribution 

İpek Müstecaplıoğlu stated that they first 

entered the sector with liquid flavors; Liquid 

flavors appeal to the bakery, chocolate, 

confectionery, ice cream and beverage 

industries. Our forward-looking investments 

continue rapidly and we aim to use different 

technologies in time. In addition to our flavor 

production, we try to meet these demands 

by importing some food ingredients that 

our customers use during production, by 

keeping stocks and on the basis of exclusive 

distributions. These consist of general and some 

more qualified special food raw materials such 

as sunflower lecithin, fibers, proteins. 

At the same time, the concept of plantbased 

is one of the new topics that have 

entered our lives today. We bring special raw 

materials suitable for this category and offer 

them to our customers. Some of them are 

pea protein, wheat fiber, natural antioxidants, 

which can be used in vegan products, oat 

concentrates that can be used in plant-based 

milk production in the beverage industry, 

sugar reduction. Raw materials such as 

fructo-oligosaccharide (FOS), a prebiotic fiber 

that enables the development of products 

that support the healthy concept of the end 

consumer. We are happy on behalf of our 

country, especially because we contribute 

to the use of prebiotic fiber instead of sugar 

and sugar-derived products, which are now 

generally accepted as harmful to health. 


19

Dehydrated potato market 

sheds light on changing 

consumer habits 

The value-added version of the potato is preparing to appeal to the palate 

with its different varieties and colors. The dehydrated potato market 

is creating a new alternative that is ready to make moves determined to 

impress consumers in terms of flavor and health integrity, unlike other uses. 

The process of drying and grinding starchy 

root vegetables has been widely approved 

around the world, mainly because of its 

convenience and portability. Dehydrated 

potatoes in particular find application in a 

variety of end uses, making them a versatile 

product. According to its shape, dehydrated 

potatoes are available as flakes, sliced and 

chopped pieces, and powder and granules, 

which have a variety of different applications 

in food processing and preparation. 

Dehydrated potatoes are gaining popularity 

as a food additive due to their thickening 

and binding properties. Dehydrated potato 

products have also gained popularity in 

recent years as food additives, as they 

add nutritional value to various foods. The 

functional and nutritional properties of 

dehydrated potatoes, combined with the 

convenience factor, have led to its rapid 

adoption, which has had a positive impact 

on the growth of the global dehydrated 

potato products market. 

Dehydrated potato products are processed 

food products made from whole, raw potatoes 

that are cleaned, peeled, sliced, precooked, 

cooled, cooked, mashed and either drum dried 

into flake form or air dried into granule form. 

Of the various forms in which dehydrated 

potato products are available, the most 

popular is potato flakes. The segment is 

expected to expand at a moderate CAGR 


of 4% in value. will remain 

at the top of the table 

throughout the forecast 

period. 

Although the potato, 

which has different types, 

is widely used in the world, 

it is generally in the 

form of frying, but 

the increasing 

health awareness 

completely changes 

this perception. The 

dehydrated potato type 

is very popular thanks to 

its non-fat structure and its 

contribution to the alternative 

snack market. 

Purple dehydrated potatoes are very 

popular! 

Potato varieties used in many different types 

such as agata, bintje, charlotte, desiree and 

monalisa also come to the fore with their 

colorful structures and flavors. The purple 

potato, which is used in various parts of 

Europe, has already 

started to take its 

place on the menus of 

new generation snack 

restaurants. 

This potato interpretation, 

especially served with 

parmesan and truffle, is very 

popular with consumers. It is 

known that the red potato 

is more popular in the 

Americas, followed by 

durabo and lady 

rosetta. 

Large food 

companies 

continue their 

production activities 

without slowing down for dried 

potatoes prepared through special 

processes. Producers, prepared to meet the 

demanded quantities regardless of large 

restaurant chains and local restaurants, 

started to expand their facilities and increase 

their potato exports in this area. 


21

Copyright: Glatt 

Figure 1: Spray agglomeration, spray granulation, microencapsulation 

and film, lipid and hotmelt coating give powders and liquids improved 

properties for easier handling in diverse applications. 

Fluid bed and spouted bed technologies 

Optimising functional ingredients 

for enhanced nutrition 

Fluidised bed and spouted bed processes by Glatt offer manufacturers almost 

unlimited possibilities in terms of optimised particle design and the functionalisation 

of ingredients, the properties of which can be fine-tuned using spray granulation, 

agglomeration, microencapsulation and film, lipid and hotmelt coating. 

Consumer demand for fortified products is 

constantly growing and has been well received 

by end users. The form in which health-promoting 

probiotics, dietary fibres or antioxidants are 

consumed depends on both the preferences 

and everyday habits of the individual. Whatever 

the format, though, an universal requirement is 

that functional ingredients must be stable during 

storage, precisely dosed, dissolve quickly, are well 

bioavailable or have a depot effect. 


Fluidised bed and spouted bed processing is 

ideally suited to the large-scale production 

of these ingredients. In many branches of 

the industry, these technologies are used to 

agglomerate powders, dry liquid ingredients 

into granules or pellets, encapsulate them in 

microcapsules and, if required, encase them 

in a functional coating (Fig. 1). 

Fluidised bed principle 

Both fluid bed and spouted bed technologies 

are based on the principle of fluidising particles 

using an upward-flowing process gas (Fig. 2, 3). 

Also used to bulk dry a variety of materials, both 

technologies make the process more efficient 

by suspending the material to be dried and 

exposing its entire surface to the process gas. 

Spray granulation: 

from liquids to granules in a single process step 

Fluid bed spray granulation is an efficient way 

to convert liquid raw materials directly into 

free-flowing, compact and dust-free granules. 

Spray granulation enables granule formation 

and release control to be done in a single 

step. This enables the drying of liquid food 

additives - such as stabilisers, flavours, vitamins 

or sweeteners - while precisely adjusting their 

particle size, residual moisture levels and 

solids content, resulting in round pellets with 

excellent physical properties. 

Microencapsulation: 

protection of volatile and sensitive 

active substances 

Microencapsulation is also based on the 

principle of granulation. Valuable substances 

that require special protection are often 

present in powder or even liquid form. This 

encapsulation process is used in particular for 

products and ingedients for the food industry. 

With the inclusion of an active substance in a 

solid matrix, microcapsules provide an ideal 

vehicle to control and protect vitamins, flavours 

or polyunsaturated fatty acids (PUFAs), as well 

as volatile essential oils. In the field of microencapsulation, 

Glatt has conducted various 

case studies on formulation and process 

optimization strategies based on encapsulation 

efficiency. Depending on the preferred principle, 

based on the properties of the customer’s 

active ingredients to be encapsulated, a wide 

range of available technical equipment can 

be customized in terms of cost, efficiency and 

formulation properties. 

Film, lipid and hotmelt coating: 

functional surfaces 

Fluidised bed spray coating is the method 

of choice when the optimisation of product 

properties involves, for example, controlled 

release mechanisms, modifying the surface 

structure for higher thermal and oxidation 



Figures 2 + 3: Continuous fluid bed processing: pictured on the left is a top spray option 

with four process chambers; on the right is a continuous spouted bed process with a bottom spray option. 


23

stability and/or masking odours or flavours 

associated with certain ingredients. Film or 

hot-melt coatings are also proven solutions 

that enhance important requirements such as 

long-term stability, resistance to oxidation and 

targeted release. A functional film coating 

not only provides a smooth layer that makes 

capsules easy to swallow, it also offers a 

protective barrier against light and moisture. 

Spray agglomeration: 

perfect solubility and homogeneous mixtures 

Spray agglomeration is used to convert 

powdery raw materials into homogenous 

easy-to-disperse (instant) products in a single 

process step. The process involves spraying a 

liquid into a fluidised bed and forming liquid 

bridges between the colliding particles. The 

liquid bridges are dried and solidified; as such, 

the fine powder is transformed into coarser 

agglomerates with a larger grain structure and 

improved application properties. The stable 

bonds reduce the risk of breakage and abrasion 

during handling, processing and storage. 

Certain formulations can be agglomerated 

using water as the binding agent, which 

generates sufficient liquid bridges by 

moistening and partly dissolving the surface 

of the powder. If harder, more stable 

particles are required - as a prerequisite for 

further processing, for example - this can 

be controlled by binder substance viscosity, 

process time and temperature profile. 

Fluidised bed spray agglomeration is an 

important process for substances destined 

for solid dosage applications, such as vitamin 

formulations and dried probiotics. Like minerals 

and micronutrients, their particle structure, 

moisture and bulk density must be adjusted 

according to the application. When filling into 

cans, capsules or sachets, or compressing into 

effervescent tablets, reproducible product 

properties such as blend uniformity, flowability 

and particle size have to be ensured. 

From benchtop to industry scale 

Available at the company’s technology 

centre in Weimar, Germany, Glatt offers a wide 

range of laboratory and pilot plant for early 

stage trials and testing. For new particle and 

product forms, customers benefit from short 

development times without having to invest in 

new technology or additional personnel (Fig. 4). 

State-of-the-art equipment provides a fast and 

reliable way to obtain results for feasibility studies, 

product requirements and sample quantities 

for performance evaluation or marketing. In 

addition, up to the plant commissioning stage, 

Glatt offers contract manufacturing services that 

fill any in-house production gaps and expedite 

time-to-market. From initial idea to the finished 

product or production plant, the company 

provides a flexible and competent interface 

throughout the entire value chain. 

Further information including examples 

for products and installed plants 

in selected projects is available 

on the newly designed Glatt website: 

https://foodfeedfinechemicals.glatt.com 

Figure 4: From the product idea to industrial production of functional powders, 

granules and pellets including particle design, process development, 

scale-up and plant engineering and implementation. 



foodfeedfinechemicals.glatt.com 

Tailored enhancing of your ProducTs 

» Homogeneous and dust-free granules from powdery and liquid raw materials. 

» Drying and shaping in just one process step by fluidized bed and spouted bed technology. 

» Perfect determination of particle properties. 

» Maximum options for functionalization. 

» Protection of volatile and sensitive substances. 

» More performance, stability and safety for application, handling and storage. 

Glatt supports your product idea starting at the early stage of the product formulation and 

the process development to the scale up and the final production. 

Glatt. Integrated Process Solutions.

Immune health still top priority for 

functional beverage consumers, 

but other needs on the rise 

Immune, gut and heart health continue as 

important concerns for functional beverage 

consumers, while beauty and sports 

performance are on the rise, according to new 

research by Kerry, the world’s leading taste 

and nutrition company. 

Kerry surveyed over 10,000 consumers from 

18 countries across North America, South 

America Europe, Asia Pacific, South Africa 

and Australia to learn more about their 

changing priorities and preferred ingredients 

in functional and fortified beverages. 

The research found that immune support is 

still the highest health priority for consumers 

and is a particular focus not only in the US 

and UK, but also across developing markets 

including Guatemala, Brazil, South Africa, 

the Philippines and India. 


A total of 53% of global consumers are 

interested in beverages containing ingredients 

specific for immune support but want to see 

science-backed ingredients, citing vitamin 

blends, omega-3 fatty acids and probiotics 

as the top ingredients on their radar. Although 

the overall taste experience is vital, the 

primary focus of consumers is on the nutritional 

impact of these products and the quality of 

ingredients used in them. 

Need states differ by age and life stage 

- implying a need for customised and 

personalised solutions, with the research 

indicating a holistic need to improve inner 

and outer wellness. Consumers are also more 

proactive and have come to understand the 

link between long-term health and nutrition 

and achieving their beauty goals. A desire to 

address weight management, heart health, 

muscle recovery, energy, endurance and bone 

health all point to a desire for all-round wellness. 

A preference for beverages supporting skin 

and hair beauty was more pronounced in 

several developing markets (such as the 

Philippines, South Africa, Indonesia, India, 

Poland, Brazil, Colombia and Guatemala) 

and continues to be a priority in leading 

markets including the US and UK. New product 

launches containing collagen have risen by 

19% over the past four years and products 

containing biotin have risen by 14% during the 

same period (Innova, 2022). 

research, a total of 86% of consumers stated 

they would pay a premium for food and 

beverages with added functional benefits. 

“Consumers today have compounding need 

states. While their top priority need states 

remained consistent over the years, there 

is growing focus on balance - balancing 

beauty with digestive support, immunity with 

sports performance, as consumers seek their 

personalized idea functional and fortified 

solution. To win in this space, manufacturers 

need to create products that support top 

concerns such as immune, digestive, cognitive, 

joint and heart health, and include sciencebacked 

functional ingredients to increase 

credibility. Kerry can transform your idea into 

a market leading functional beverage or 

supplement, with a toolbox of solutions and 

ingredients from botanical extracts to sciencebacked 

ingredients like Wellmune ® and 

BC30 to help your brand innovate across a 

broad number of consumer need states.” 

Meanwhile, products geared towards sports 

performance, muscle recovery and endurance 

are also no longer the preserve of athletes; 

they are high on the agendas of many 

thousands of “weekend warriors” who are keen 

to lead a healthy and active lifestyle. 

Potential for innovation 

With the global functional beverage market 

predicted to grow at 10.49% annually, 

reaching nearly $200 billion by 2026 (Food 

Institute 2021), there is ample opportunity to 

innovate in this space. 

Commenting on the findings, Soumya Nair, 

Global Director of Consumer Research and 

Insights at Kerry said: “A significant opportunity 

exists in the functional and fortified space, with 

the conventional line between supplements 

and beverages blurring. According to our 


27

Strict limits for aromatic mineral oil 

hydrocarbons (MOAH) approaching 

Nutriswiss edible oils already exceed the future purity standard. 

As a result of its own sourcing and innovative 

processes, Nutriswiss, the Swiss market leader 

for speciality and organic edible oils, already 

converts contaminated oils into safe food. 

In-house laboratory analyses show MOAH 

values close to the detection limit after 

refining. After alarming investigation results 

published by the non-profit organization 

Foodwatch 1 , the EU Standing Committee on 

Plants, Animals, Food and Feed has defined 

a level at which foods should be withdrawn 

from the market. The guidance values are 

expected to be transferred into applicable 

limits by the member states from 2023. 

For oils and fats, the EU Committee specifies a 

MOAH guidance value of 2 mg/kg. In addition, 

it sets an MOAH value of 0.5 mg/kg for dry 

foods with a low fat/oil content (up to 4%) 

and up to 1 mg/kg for foods with a higher fat/ 

oil content (more than 4%). 2 Several scientific 

studies indicate that aromatic mineral oils are 

potentially carcinogenic and mutagenic. 3 4 

MOAH in edible oils such as rapeseed or palm 

can originate from different places, such as 

tire abrasion, exhaust gases or machine oil. 

In the Nutriswiss laboratory, a comprehensive 

key figure profile is created for each oil before, 

during and after processing. This clearly shows 

that the self sourced materials are significantly 

less contaminated on arrival at the plant than 

standard market goods, which is also reflected in 

the MOAH values. In supply chain management, 

Nutriswiss relies on long-term contractual 

partners, logistics in ISO containers according 

to food grade standards, and its own controls to 

ensure the highest raw material quality. 


Gentle refining 

For the removal of MOAH, Nutriswiss does not 

use time- and temperature-intensive processes. 

Instead, the experts rely on physical treatment 

using modern distillation technology followed 

by mild deodorization. In this way, the formation 

of process contaminants is prevented, 

whereas MOSH/MOAH, pesticides, polycyclic 

hydrocarbons (PAH) and plasticizers such as 

DEHP are significantly reduced. Michel Burla, 

CEO of Nutriswiss, says: “A fixed limit value for 

MOAH is long overdue because contaminants 

have no place in any food. The EU guideline 

values now provide the political framework 

that we already adhere to on a voluntary basis. 

Regardless of the new regulations, we take our 

responsibility very seriously; the oils and fats that 

leave our plant are safe to eat.” 

References 

1. https://www.foodwatch.org/fileadmin/- INT/mineral_oil/documents/Foodwatch_Mineralo__l_Report_2021_ENGLISH_03A.pdf 

2. https://www.eurofins.de/food-analysis/food-news/food-testing-news/eu-guideline-for-moah-infoodstuffs/ 

3. https://www.efsa.europa.eu/de/efsajournal/pub/2704 

4. https://www.efsa.europa.eu/de/supporting/pub/en-1741 


29

Dubai World 

Trade Centre 

and DMG 

events partner 

to develop 

new portfolio of 

global events 

for the food 

and hospitality 

sectors 

The new partnership to build on a stellar 

portfolio of business and consumer events 

to take the 30-year legacy of shows 

like GULFOOD and The Hotel Show to 

new markets. DWTC establishes KAOUN 

International, a wholly owned subsidiary to 

serve as its international events organising 

business. Inaugural Saudi Food & Beverage 

Show & The Saudi Food Manufacturing Show 

to be held in June 2023, in Riyadh. 

KAOUN International, the newly incorporated 

event organising company of the Dubai World 

Trade Centre (DWTC) and dmg events, the 

wholly-owned subsidiary of the Daily Mail and 

General Trust plc (DMGT) an international 

portfolio of information, media and events 

businesses, announced the signing of a joint 

venture agreement to develop an international 

portfolio in the food and hospitality sectors. 

The newly formed company, KAOUN 

International, is built upon DWTC’s formidable 

record of organising industry-leading events 

that have helped establish not just the UAE 

but also the Middle East region, as a top 

destination for major international business 

Matt Denton, President, dmg Events 

Trixie LohMirmand, CEO KAOUN International, 

EVP Dubai World Trade Centre 


events. Its portfolio of over 20 business and 

consumer events, spans across sectors such as 

technology, food and hospitality, sustainability, 

broadcast and satellite, automotive, talent 

development and leisure marine. 

As its first international market expansion, 

the new joint venture will launch The Saudi 

Food & Beverage Show& The Saudi Food 

Manufacturing Show in Riyadh from June 20- 

22, 2023. The inaugural event will be affiliated 

to GULFOOD Global, the world’s largest go-to 

event brand trusted by the global F&B industry. 

The Hotel Show Saudi Arabia will be rebranded 

for September 2023 to include the broader 

hospitality, HORECA and interiors markets. dmg’s 

existing food and hotel events in South Africa will 

also move under the new joint venture. 

“The dmg & KAOUN International partnership 

combines market leading food and beverage 

industry events with international infrastructure 

and an existing hotel and hospitality 

portfolio.” dmg President Matt Denton said. 

“Having grown our regional and international 

operations significantly in recent years, dmg 

clearly shares KAOUN International’s view of 

high-growth opportunities in the region”. 

“Developing new markets and providing access 

for our global food and beverage business 

community to emerging growth markets is 

our collective focus,” Trixie LohMirmand, EVP 

DWTC and CEO KAOUN International, added. 

“Working together, dmg & KAOUN International 

will leverage our existing complementary 

experience, networks and brands to create 

a synergistic portfolio of food, hotel and 

hospitality events that offer far greater 

opportunities within targeted geographies.” 

“Our market leading events have become 

centres of excellence in the food, hotel 

and hospitality markets and will continue to 

act as the gateway to the wider region,” 

noted Matt Denton. 

Outside of Dubai, dmg & KAOUN 

International together will create more value 

for their customers, providing them with a 

reliable global partner bringing its proven 

level of expertise and professionalism to a 

host of new and emerging markets. 

Embassy Representatives and 

Trade officials in Saudi at announcement 

of The Saudi Food Show Launch. 


31

AK Gıda performed 

a taste show at Gastromasa 

Ak Gıda; With the brands İçim, Président 

and Masterini, took part in the International 

Gastromasa Gastronomy Conference. 

The catering and cooking workshops 

prepared with İçim, Président and Masterini 

products by the pastry master Chef Sedat 

Yaman attracted great attention from the 

conference visitors and participants. 

Ak Gıda, which produces the most milk and 

dairy products in Turkey and is the largest 

producer of the sector with its 6 factories, 

participated in the VII. International 

Gastromasa Gastronomy Conference 

and hosted gastronomy professionals and 

enthusiasts with its Président, Masterini and 

İçim brands at its booth. 

The delicious treats prepared by Chef Sedat 

Yaman with cream, cottage yoghurt and 

cheese varieties, and workshops such as 

cheese-filled pasta, butter croissant, and 

filled chocolate made with herbal cream 

were the focus of attention of conference 

participants and booth visitors. 

Ak Gıda supported and participated in the 

VII. International Gastromasa Gastronomy 

Conference that was organized with the theme 

of “Sustainability & Bio-Diversity” this year. 

Ak Gıda Marketing Director Selin Dora Falay 

stated that as Ak Gıda, they continue to develop 

quality, nutritious and delicious products in 

line with the needs of their consumers and 

environmentally friendly packaging in line with 

the sustainability principles through their R&D 

activities and she continue: 

“Our new brand, Masterini, which we 

have just introduced to the out-of-home 

consumption market, and İçim and Président 

brands for consumers also took place. We 

find such events beneficial for both industry 

professionals and future chef candidates as 

well as consumers. Our chef Sedat Yaman 

gave tasting shows all day long at our booth 

and we saw that cooking is becoming a 

passion for more and more people. We will 

continue to explain the different usage areas 

of our products with such events.” 


BENEO reduces specific 

energy consumption while 

increasing production 

capacity of chicory root fibres 

BENEO, one of the leading manufacturers of 

functional ingredients, is demonstrating how 

supply security and sustainability can go hand 

in hand. While increasing global capacity for its 

prebiotic chicory root fibres by 30%, thanks to a 

90 million Euro investment into its production plant 

in Pemuco, Chile, it is reducing specific energy 

consumption by 35% at the same time. 

Fonksiyonel bileşenlerin önde 

gelen üreticilerinden biri olan 

BENEO, tedarik güvenliği ve 

sürdürülebilirliğin nasıl el ele 

gidebileceğini gösteriyor. Şili, 

Pemuco’daki üretim tesisine yaptığı 

90 milyon Euro’luk yatırım sayesinde 

prebiyotik hindiba kökü liflerinin 


BENEO, hindiba kökü liflerinin 

üretim kapasitesini 

artırırken spesifik enerji 

tüketimini azaltıyor 

küresel kapasitesini %30 artırırken, 

aynı zamanda spesifik enerji 

tüketimini de %35 oranında azaltıyor. 

Tüketicilerin sindirim sağlığı, 

bağışıklık, bağırsak mikrobiyomu 

ve bunun genel sağlık üzerindeki 

yararlı etkisi konusundaki farkındalığı 

As consumer awareness of digestive health, 

immunity, the gut microbiome and its beneficial 

effect on overall wellbeing continues to grow, so 

does the demand for BENEO’s prebiotic and natural 

chicory root fibres. Alongside this, present times 

demonstrate the rising importance of saving energy 

today, and for future generations. To deliver a secure 

supply of chicory root fibre, while also keeping 


35

sustainability front of mind, BENEO’s capacity 

increase is accompanied by steps that allow it to 

reduce specific energy consumption by 35%. 

At its Pemuco plant in Chile, BENEO conducted an 

analysis of the whole production process to identify 

any areas where energy efficiency could be 

improved. Based on these findings, it has upgraded 

existing processing equipment and invested in new 

technology, such as new evaporation systems, 

which not only reduces the energy required, but 

also ensures energy is used in the most efficient 

way possible. This investment into new technology 

also allows for improved process continuation, 

as it means equipment can be cleaned without 

interruption of the overall process, which in turn 

results in further significant energy savings. 

Guillermo Fernandez, Head of Manufacturing at 

BENEO in Chile comments: “At BENEO, ensuring 

reliable and consistent delivery to our customers 

goes hand in hand with taking steps towards more 

sustainable and environmentally friendly production 

processes. This also means that for every investment 

the highest level of energy efficiency is applied. 

Therefore, the significant reduction of specific 

energy consumption at our chicory root fibre plant 

in Pemuco is an important milestone for us.” 

Globally, consumer interest in prebiotics continues 

to grow and has already seen an increase from 

51% in 2018 to 61% in 2022. İ To cater for this rising 

demand, BENEO will open a new refinery line in 

Pemuco, Chile, by the end of this year, leading 

to a 15% increase of its total chicory root fibres 

capacity. This will be followed by an additional 

15% increase due to be completed next spring, 

resulting in a total increase of 30%. While 

ensuring a secure supply of chicory root fibres, 

sustainability is kept front of mind for BENEO as it 

aims to further reduce its overall CO2 emissions. 

Chicory root fibres (inulin and oligofructose) are 

the only plant-based prebiotics. According to the 

artmaya devam ettikçe, BENEO’nun 

prebiyotik ve doğal hindiba kökü 

liflerine olan talep de artıyor. Bunun 

yanı sıra içinde bulunduğumuz 

zaman, enerji tasarrufunun bugün ve 

gelecek nesiller için artan önemini 

göstermektedir. Güvenli bir hindiba 

kökü lifi tedariki sağlamak ve aynı 

zamanda sürdürülebilirliği ön planda 

tutmak için, BENEO’nun kapasite 

artışına, spesifik enerji tüketimini 

%35 oranında azaltmasını sağlayan 

adımlar eşlik ediyor. 

BENEO, Şili’deki Pemuco tesisinde, 

enerji verimliliğinin iyileştirilebileceği 

alanları belirlemek için tüm üretim 

sürecinin bir analizini yaptı. Bu 

bulgulara dayanarak, mevcut 

işleme ekipmanını iyileştirdi ve 

yalnızca gereken enerjiyi azaltmakla 

kalmayıp aynı zamanda enerjinin 

mümkün olan en verimli şekilde 

kullanılmasını sağlayan yeni 

buharlaştırma sistemleri gibi yeni 

teknolojilere yatırım yaptı. Yeni 

teknolojiye yapılan bu yatırım, 

ekipmanın genel süreç kesintiye 

uğramadan temizlenebileceği ve 

dolayısıyla önemli ölçüde daha fazla 

enerji tasarrufu sağlayabileceği 

anlamına geldiğinden, daha iyi bir 

proses devamlılığı sağlar. 

Şili’deki BENEO Üretim Başkanı 

Guillermo Fernandez şunları söylüyor: 

“BENEO’da müşterilerimize güvenilir 

ve tutarlı teslimat sağlamak, 

daha sürdürülebilir ve çevre 

dostu üretim süreçlerine doğru 

adımlar atmakla birlikte gider. Bu 

aynı zamanda her yatırım için en 

yüksek düzeyde enerji verimliliği 

uygulandığı anlamına gelir. Bu 


nedenle Pemuco’daki hindiba 

kökü lif fabrikamızda spesifik 

enerji tüketiminin önemli ölçüde 

azaltılması bizim için önemli bir 

kilometre taşıdır.” 

Küresel olarak, prebiyotiklere olan 

tüketici ilgisi artmaya devam ediyor 

ve 2018’de %51 olan talep, 2022’de 

%61’e yükseldi. İ BENEO, artan talebi 

karşılamak için bu yılın sonunda 

Şili’nin Pemuco kentinde yeni bir 

rafineri hattı açacak ve bu toplam 

hindiba kökü lif kapasitesinde 

%15’lik bir artış daha sağlayacaktır. 

Bunu, önümüzdeki baharda 

tamamlanacak ek bir %15’lik artış 

izleyecek ve toplamda %30’luk 

bir artış sağlayacak. Hindiba kökü 

liflerinin güvenli bir şekilde tedarik 

edilmesini sağlarken, genel CO2 

emisyonlarını daha da azaltmayı 

hedefleyen BENEO için sürdürülebilirlik 

ön planda tutulmaktadır. 

Hindiba kökü lifleri (inülin ve 

oligofruktoz) tek bitki bazlı 

prebiyotiklerdir. Uluslararası 

Probiyotikler ve Prebiyotikler Bilimsel 

Birliği’ne (ISAPP) İİ göre, bunlar 

kanıtlanmış çok az prebiyotiklere 

aittir. Hindiba kökü liflerinin bağırsak 

mikrobiyotasındaki bifidobakteri 

bolluğu ve bağırsak fonksiyonu 

parametreleri üzerindeki olumlu 

etkileri, bilimsel kanıt hiyerarşisinde en 

güçlü metodoloji olarak kabul edilen 

meta-analizlerle yeni bir sistematik 

literatür taraması ile yakın zamanda 

gösterilmiştir. İİİ BENEO’nun prebiyotik 

lifleri Orafti ® Inulin ve Oligofruktoz 

doğaldır, GDO içermez ve temiz 

etiketlidir ve çok çeşitli yiyecek ve 

içecek uygulamalarında kullanılabilir. 

International Scientific Association for Probiotics 

and Prebiotics (ISAPP), they belong to the very few 

proven prebiotics. The positive effects of chicory 

root fibres on bifidobacteria abundance in gut 

microbiota and on bowel function parameters 

have recently been demonstrated by a new 

systematic literature review with meta-analyses, 

considered the strongest methodology in the 

hierarchy of scientific evidence. İİ BENEO’s prebiotic 

fibres Orafti ® Inulin and Oligofructose are natural, 

non-GMO and clean label, and can be used in a 

wide range of food and drink applications. 

İ 

HealthFocus International, Global Trends Report 2018, 2022 

İİ 

Nagy DU, Sándor-Bajusz KA, Bódy B, Decsi T, Van Harsselaar J, Theis S & Lohner S (2022) Effect of chicoryderived 

inulin-type fructans on abundance of Bifidobacterium and on bowel function: 

a systematic review with meta-analyses. Critical Reviews in Food Science and Nutrition. 

Published 14 July 2022, DOI: 10.1080/10408398.2022.2098246 

İ 

HealthFocus International, Global Trends Report 2018, 2022 

İİ 

International Scientific Association for Probiotics and Prebiotics 

İİİ 

Nagy DU, Sándor-Bajusz KA, Bódy B, Decsi T, Van Harsselaar J, Theis S & Lohner S (2022) Effect of chicoryderived 

inulin-type fructans on abundance of Bifidobacterium and on bowel function: 

a systematic review with meta-analyses. Critical Reviews in Food Science and Nutrition. Yayın Tarihi: 

14 Temmuz 2022, DOI: 10.1080/10408398.2022.2098246 


37

Lakidis offers highest 

Founded in 1965 and headquartered in Greece, 

LAKIDIS SA company is a constantly growing 

brand. As a reliable producer of integrated 

solutions in the field of food machinery for over 

57 years with a global network of around 30 

agencies that distribute Lakidis Food Machinery 

and a great number of customers worldwide, 

Lakidis SA supports the processing of meat, 

poultry and fish products. The company also 

supports and provides solutions for industries 


quality food machinery 

The company’s sales team 

works with customers’ team 

from beginning to the end 

to understand their needs, 

define a budget and develop 

balance between quality - 

production and costs. This 

way the customer gets what 

they really require and what 

is the most ideal for them. 

such as petfood, snacks, puff pastry, sauce & 

dips, baby food, fruit and plant-based products. 

R&D development, production and assembling 

take place in private owned facilities, thus 

enabling compliance with the highest quality 

standards. Its vertical production unit ensures 

that it has full control over the production 

processes, accurate timing and maintain 

quality standards throughout all stages. 


39

The production takes into account all known 

industry standards and goes far beyond that. 

Reliability, ease of use and compliance with 

the highest hygiene standards are the special 

features of the Lakidis products. 

The manufacturing of the company’s various 

codes starts with the selection of exclusive 

raw materials, runs through each stage with 

precision & consistency robot welding, CNC 

processing, glass blasting (surface treatment), 

and electric & electronic assembly. 

Recommending the appropriate machine 

for each customer’s specific requirements is 

something Lakidis takes great value in. The 

company’s sales team works with customers’ 

team, from start to finish, to understand 

their needs, define a budget and develop 

balance between quality - production 

and costs. As a professional approach 

and respect to the customer, the Lakidis 

team is always close by and ready to help 

with meetings, video calls and technicians 

training when required. From the first spark of 

inspiration to implementing a solution, Lakidis 

is committed to excellence in everything 

they do. Because this is what they say: 

#welovewhatwedo. 

More information the company 

can be attained at: www.lakidis.gr, 

14th Old National Rd., Thessaloniki-Veria, 

Greece, +30 2310 722772, +30 2310 722367, 

sales02@lakidis.gr 


Sayhun, a sought-after name 

in water and beverages 

Producing a wide variety 

of beverages and selling 

professionally in domestic 

and foreign markets with 

“Sayhun” brand, the 

company has its strict 

rules and principles for 

guaranteed success and 

customer satisfaction. 

“Sayhun Group Bottlers” LLC is considered 

one of the most advanced company in the 

field of drinking water and beverages. As 

the concentrate of the water is an a high 

quality and modern production line meets 

international standards International company 

Pepsi Co concluded contract in production its 

products. Nowadays “Sayhun Group Bottlers” 

LLC obtained international certificate SGS for 

its drinking water and beverages. As a matter of 


fact beverages are produced from European ingredients 

and controlled every step of production. The capacity 

of the factory is considered about 12 million bottlers 

per month. The Factory produces drinking water 

Trade Mark “Sayhun” with mineralization 

149 mg in 0.5, 1.5, 1, 5 and 10 bottle liter and 

beverages in 5 kinds of taste Trade Mark “WF”. 

`Production of carbonated and noncarbonated 

soft drinks, carbonated and 

non-carbonated treated with ozone) 

drinking water in PET packaging. The 

volume begins from 0.5 l, 1l, 1.5l, 5l and 

10l. Three modern production lines TM “KHS” 

(Germany) are activated at this factory. 

Nowadays, “Sayhun Group Botllers” LLC 

exports its products to the countries CIS. One 

of these days, it is going to export to the countries of 

Asia, Middle East, Europe and Turkey. 


43

Sayhun with Pepsi Co 

The goals for the short period: 

1. Establish new additional 

water hole 

2. Take part in all international 

exhibitions 

3. Establish Trade Houses 

in 50 countries 

The goals for the long period: 

1. Produces mineral water 

in a high mineralization 

2. Full modernization of production 

line in producing juice beverages 

3. Establish factories 

at neighbored countries 

“Sayhun Group Botllers” LLC invites 

all buyers - companies of the world 

who is strongly needs in purchasing 

drinking water and beverages. We 

are ready to export at any amount 

without delay and with proper prices. 

Our logo: “Purity of Pleasure” 


F İSTANBUL will bring all sector 

stakeholders together at İstanbul 

Save the date F İSTANBUL 2023 on your calendar, where more 

than 1000 food industry stakeholders from 40 countries will 

exhibit their products at İstanbul Expo Center on 12-14 July 2023! 

F İSTANBUL 2022 was held with the 

participation of 268 companies representing 

over 300+ brands from 21 countries and more 

than 5500+ professional buyers attended 

from 96 countries especially Europe, CIS, 

North Africa, and the Middle East. 

F İSTANBUL will bring all sector stakeholders 

together at İstanbul Expo Center on 12-14 July 

with 4 concurrent exhibitions in 2023. Food 

and Beverage Exhibition in hall 2-4, Food 

Processing, Ingredients and Packaging 

Exhibition in hall 6-7, Shop Design and 

Franchising Exhibition in hall 5 and Confectionery, 

Nuts and Dried Fruit, Snacks Exhibition in hall 8 

will take place at F İSTANBUL 2023. 

Türkiye food and beverage industry exports 

total 13.28 billion dollars 

According to foreign trade data, in the first 

7 months of 2022, exports of the food and 

beverage sector increased by 18.6% compared 

to the same period of the previous year and 

reached 13.8 billion dollars. In this context, 

F İSTANBUL 2023 will create an important 

channel for all manufacturers and intermediary 

companies that want to reach “value added 

export” in the sector in the growing Turkish 

market with the business volume it creates. F 

İSTANBUL 2023 will bring together the industry 

with professional buyers from Europe, Central 

Asia, Africa, and Middle East markets. 

Date : 12-14 July 2023 

Sub Events : F Istanbul- Food and Beverage Exhibition (Halls 2- 4) 

F Istanbul - Confectionery, Nuts and Dried Fruit, Snacks Exhibition (Hall 8) 

F Istanbul - Food Processing, Ingredients and Packaging Exhibition (Halls 6 - 7) 

F Istanbul - Shop Design and Franchising Exhibition (Hall 5) 

Visiting Hours : 10:00- 18:00 (12 July 2023, openning time 12.00) 

Venue : İstanbul Expo Center, Yeşilköy 

Web-Site : https://www.f-istanbul.com/ 

E-mail : july@f-istanbul.com 

Organizer : Federal Fuar ve Kongre Yönetimi Limited Şirketi 


Aqua Dominus offers 

environmentally friendly 

waters effortlessly 

and at less cost 

Access to quality potable water is now a red alert 

in many societies. At this point, Aqua Dominus ensures that you 

no longer see quick and easy access to water as a luxury. 

Aqua Dominus offers pure and 

environmentally friendly water, obtained 

with simplicity and minimal costs. 

Access to quality drinking water is on red alert 

in many countries today. 

The possible water crisis is pushing large 

companies around the world to adopt 

alternative ways of using water resources. 

In view of this situation, the Italian company 

Aqua Dominus Technologies, has proposed 

itself to the market by offering a new water 

culture, and ensuring that access to quality 

water is quick and easy, and no longer 

considered a luxury. 

The company has signed up to a series 

of projects and initiatives, which, while 

respecting nature, enhance its sustainability, 

it distributes, mainly in Europe, a significant 

quantity of innovative products and 

equipment in the water sector. 

Aqua Dominus, which can be defined as 

a young and dynamic company, sets itself, 

through its industrial production, aims to 

optimise the use of water resources. 

Innovative equipment: technologically 

sophisticated, but simple and practical to use, 

making drinking water clear, pure and healthy. 

Aqua Dominus, began to establish itself in 

the sector in the early 2000s by proposing the 

new experience of purified drinking water, 

adapted to one’s tastes and needs, directly at 

the point of use. 

This proved to be a new and pleasant 

experience for users! 

The Brand, which has developed with a new 

and special focus on growing environmental 


issues, aims to make a 

contribution to the development 

of an increasingly recyclable 

and sustainable world. 

It offers environmentally friendly, 

practical, safe and affordable 

equipment. 

A unique opportunity to step into the 

future and reduce the use of plastic bottles. 

Plastic containers and bottles are increasingly 

causing visible damage to the entire planet. 

Dispersed in the environment they only 

degrade over 400 years or more. 

According to some research, the average time 

a plastic bottle is used is only 15 minutes, and 

consider that about 1 million are sold every 

minute in the world ! 

Researchers Hannah Ritchie and Max Roser, of 

Oxford University, have established that only 

9% of these are recycled, 12% are incinerated 

and the rest end up in the common waste or in 

the ocean waters. 

All this causes only one thing: 

the massacre of the planet. 

Sometimes it takes centuries for the waste we 

throw away in nature to dissolve and become 

inert, mixing with soil, air and water. 

For this reason, natural water resources are in a 

critical condition and people are increasingly 

at risk of drinking unsafe water that can 

threaten their health. 

Furthermore, it is known that 

worldwide, water suitable for 

consumption is being rapidly 

depleted, and that only 3% of 

the available resources are being 

properly utilised. 

Preserving and conserving 

adequate water reserves for future 

generations therefore seems almost 

impossible in the current situation. 

Although some countries make serious 

investments in this regard, this is not enough 

to eliminate the problems of unconscious or 

inconsiderate water consumption and the use 

of plastic bottles. 

All these dangers force us to consider that 

purification systems are now absolutely 

indispensable, and it is an undeniable fact 

that the use of such equipment will have 

to be further developed in the future: to 

protect nature, protect our planet and build a 

healthier tomorrow for all of us. 

Individual water treatment will be a safe 

investment for the future. 

In light of the research carried out and the 

data that has emerged, Aqua Dominus 

Technologies has been committed to this, 

offering specific sustainable and ecological 

products for some time now. 

The company, which favours systems that 

provide targeted solutions to such problems, 


49

already offers more than 50 products using this 

technology, and continues its research and 

development studies for further production 

alternatives on a daily basis. 

In this context, the food and ho.re.ca. sector are 

among the leading industries in terms of drinking 

water consumption, so the economic factor is 

certainly not of secondary importance either. 

According to a careful assessment of the 

market, for example, the daily requirement 

of water for sale in an average restaurant 

is about 250 litres, which if met with bottled 

water will produce in a single year: 60,000 

plastic bottles, the consumption of 10 tonnes 

of oil to make them, and over 2.7 tonnes of 

CO2 released into the air. 

In addition to the damage to the environment 

and our health, if we consider the cost of 

purchasing, storing and refrigerating this water, 

we can at that point, without a shadow of 

a doubt, state that on-site water treatment 

systems are much cheaper than any other 

method, as well as safer. 

The company, which we questioned, stated 

that it intends to reach all major European 

cities with additional outlets, and announced 

that it will contact and inform customers 

directly to inform them of the possibility of 

using these alternative tools. 

The Aqua Dominus managers, think that in the 

future there will be a ‘water purifier’ in every 

home, to be used like the other appliances 

now present in every home: such as ovens, 

dishwashers or other electrical appliances, 

and they are thinking of integrating this new 

system with many others. 

Already today, the Aqua Dominus catalogue 

presents more than 50 models of devices as well 

as accessories for them, all made of stainless 

steel, glass and other materials, which in addition 

to being all certified, are fully recyclable several 

times over and suitable for various needs. 

It has been observed that those approaching 

such systems for the first time and savouring 

the quality of purified, cooled and carbonated 

water to their taste, decisively choose and 

prefer these products. 

Pure and good-tasting! 

Communities that desire quality water can, 

with this equipments, quickly access healthy 

water thanks to the purification processes. 

The water that passes through the microfilters 

and subsequent treatments, is as clear as 

spring water and pleasant in taste. 

All potentially harmful chemicals, microbes 

and bacteria, turbidity, colour and odour 

are removed. At the same time, the water is 

softened by reducing its salt content, a unique 

choice for a healthy future. 

The brand offers water produced with different 

techniques and equipment, offering several 

product lines, which are explained: 

purified water in elegant and refined 

containers of the finest crystal-clear glass, 

customised to their needs. 

This line includes equipment capable of 

delivering up to 280 litres/hour of treated and 

chilled water. 

Top Commercial 

The commercial line, preferred above all by 

medium and large enterprises, is also used by 

commercial companies, law firms, gyms, etc., 

which make corporate welfare and modernity 

an added value. 

It is also offered to consumers with equipment 

for work groups in facilities with a small number 

of employees and collaborators. Finally, 

Domestic Line 

Intended primarily for private homes, and 

preferably for use in kitchens. 

Where they are used, in addition to drinking 

water, for any other kitchen use: tea, coffee, 

steaming etc. 

These treatment systems remove contaminants 

from the water, particularly those originating in 

and coming from the aqueduct network. 

They produce water distinctly suitable for 

human consumption, avoiding the short or long 

term risk of possible negative health effects. 

Aqua Dominus offers environmentally friendly, 

practical, safe and cost-effective equipment. 

Without a shadow of a doubt, the onsite 

water treatment system is much more 

convenient, compared to others, as well 

as safer, which is why Aqua Dominus is 

committed to initiatives to publicise and 

disseminate these systems to consumers. 

The company, which intends to ensure its 

presence in all major European cities with 

additional outlets, has announced that it 

will put in place information systems aimed 

directly at its potential customers. 

A representative of the company stated that 

A.D. will continue to work in the most favourable 

way to optimise the use of water resources, 

and he is of the opinion that water treatment 

systems and equipment will be massively 

present in the coming years in our homes, 

workplaces, restaurants and hospitality sector. 

While we live in the midst of a critical period for 

the environment, which we will surely drag 

on with its effects for at least the next 30 years, 

we can help safeguard our planet and our future 

by including water treatment systems in your life. 

Professional Line 

which allows those who use water as a 

commercial product, to serve their customers 


Ulusoy Un 

became 

Turkey’s 

largest flour 

producer 

Ulusoy Un, which was established in 1969 and 

has turned into one of the few food companies 

in Turkey today, makes a name for itself with 

its 4 production facilities and exports to 91 

countries in 5 continents. Ulusoy Un, Turkey’s 

only and largest flour producer traded in the 

Stock Exchange, has increased its production 

capacity 4.5 times, its equity 9 times, the 

number of employees 3.5 times, and its exports 

2.5 times, from the date of its public offering in 

November 2014 until the first half of 2022. 

According to 2014 data, Ulusoy’s shareholders’ 

equity increased from 162 million TL to 1 billion 

440 million TL in the first half of 2022, the number 

of employees increased from 199 to 701, the 

number of days of wheat processing increased 

from 900 tons/day to 3925 tons/day, and its 

exports from $42,96 million to 42.96 million. 

Ulusoy Un, has the largest and most digital 

flour production facility in Turkey, with the 50th 

Year Production Facility, which it established in 

Samsun Organized Food Industry. 

Making a statement on the subject, Ulusoy 

Un Chairman of the Board Dr. Eren Günhan 

Ulusoy said, “Our activities in the food 

sector, which started with Ulusoy Gıda in 

1969, continued in the industry with the 

establishment of Ulusoy Un in 1989. 

Today, Ulusoy Un’s three factories with a total 

wheat processing capacity of 3925 tons/day in 

4 production facilities: 2085 tons/day in Samsun, 

400 tons/day in Çorlu, 640 tons/day in Aydın and 

800 tons/day in Ankara. and silos, warehouses 

and free zone warehouses with a grain storage 

capacity of more than 300 thousand tons. 


As Ulusoy Un, we made 3 important moves in 

terms of investments in the post-IPO period. 

The first is our 50th Anniversary Production 

Facility, which we have just established in 

Samsun Food Organized Industrial Zone. We 

have completed the production lines part of 

the project by commissioning the 4th and 

last unit of our 50th Anniversary Production 

Facility, which we commissioned in December 

2019 in the first phase, in June 2022. The 

second important step is to have a storage 

capacity of 169 thousand tons in our 3 licensed 

warehouses in Çelikli/Kırıkkale, Alaca/Çorum 

and Yozgat/Sorgun. The third important step 

was the acquisition of Söke A.Ş. We are the 

company with the largest consolidated flour 

production capacity in Turkey at the moment.” 

“We aim to be Turkey’s largest agricultural 

industry and food company in 2029” 

Hygiene conditions at the 50th Year 

Production Facility, which was designed using 

the latest technology, were brought to the 

highest point and turned into Turkey’s most 

digital and exemplary factory. Stating that his 

claims are to have a production facility with 

the highest standards in food in the world, Dr. 

Ulusoy Un, that is Turkey’s 

largest flour producer and 

only publicly-traded flour 

company, increased its 

wheat processing capacity 

from 900 tons/day to 3925 

tons/day with its 50th 

Year Production Facility, 

which it established in 

Samsun Organized Gıda 

Sanayi. Ulusoy Un, which 

has increased its wheat 

processing capacity by 4.5 

times since its public offering 

in November 2014, aims to 

become Turkey’s largest 

agricultural industry and 

food company in 2029. 

Dr. Eren Günhan Ulusoy, 

Board Chairman of Ulusoy Un 


53

Eren Günhan Ulusoy pointed out that Ulusoy Un 

is the only flour company traded in the stock 

market in Turkey and shared the following: 

“Ulusoy Un went public on 20.11.2014 and its 

shares started to be traded in Borsa Istanbul. 

With Ulidaş Tarım Ürünleri Licensed Warehousing 

Joint Stock Company, which was established 

on 27.02.2015 as a 100% subsidiary of our 

company, an investment has been made in the 

licensed warehousing system, which we can 

consider as the future of the agricultural sector. 

Currently, it continues its licensed warehousing 

activities with a total capacity of 169,000 tons 

in 3 regions, 42.000 tons in Çorum/ Alaca, 

67.000 tons in Yozgat/Sorgun and 60.000 tons in 

Kırıkkale/Çerikli. Our subsidiary named ROLWEG 

SA was established in Geneva, Switzerland on 

15.03.2018, with 100% of its capital owned by 

Ulusoy Un Sanayi ve Ticaret AŞ. On 18.09.2019, 

Alfaway Gıda Sanayi ve Ticaret AŞ, flour sales 

and marketing was established with 100% of 

the capital belonging to Ulusoy Un Industry and 

Trade AŞ. Our company purchased all of Söke 

Un shares on 11.01.2022.” 

Underlining that they currently have the 

most innovative facility in the flour industry, 

Ulusoy stated that their goal is to become 

Turkey’s largest agricultural industry and food 

company in 2029. 

“Turkey is a country with alternatives even if it 

doesn’t have a corridor mission” 

The Eurasia President of the International Flour 

Industrialists and Grains Association (IAOM), 

Dr. Eren Günhan Ulusoy also drew attention to 

the fact that Turkey has become the world’s 


Dr. Eren Günhan Ulusoy, 

Board Chairman of Ulusoy Un 

grain hub with the grain corridor. Ulusoy said, 

“The most critical aspect of this corridor is 

its contribution to the world’s wheat supply. 

Because when the products produced in 

Ukraine cannot reach the world, it is not 

possible to maintain the balance. Thanks to the 

corridor, a very important step was taken for 

this balance. Turkey has given the whole world 

an opportunity to overcome this food crisis. 

Among the countries to which products are 

shipped from the grain corridor, Spain ranks first 

with 1.8 million tons, and Turkey ranks second 

with 1.3 million tons. Turkey both acted as the 

guarantor of this agreement and procured 

a significant amount of products from this 

corridor. During the closure period, there were 

negotiations with other alternative supply 

countries. Although Turkey is not a corridor, it is 

a country with alternatives. This year’s harvest is 

better than last year thanks to the rains. 

Turkey hosted the Joint Control Center (JCC), 

which controls the ships to be loaded and 

loaded in Ukraine. With the continuation of 

the agreement after November 19, Turkey 

will continue to play a leading role. In fact, 

there is also the use of Turkey as a transit point 

where products are downloaded, stored and 

resent, as envisaged in natural gas. With a 

licensed warehouse capacity of 8.5 million 

tons and a storage capacity at ports, Turkey 

has a sufficient infrastructure to do this. Turkey 

can take on such a role in a situation where it 

is not sure about the corridor.” 


55

Türkiye’nin lider kuru üzüm işleyicilerinden Osman Akça, TOMRA Food’un 

teknolojilerini Türkiye’de kullanan ilk üretici olmuştu. Osman Akça, iş birliklerinin 

25. yılını kutlamak ve geleceğe yönelik gelişmeleri görüşmek üzere 

TOMRA Gıda yönetim ekibini Manisa’daki tesislerinde ağırladı. 

Türkiye kuru üzüm işleyicilerinden 

Osman Akça, 25. yıl iş birlikleri 

dolayısıyla TOMRA Food 

yöneticilerini tesisinde ağırladı 

Türkiye’nin kuru üzüm ihracat liderlerinden 

Osman Akça A.Ş., ürünlerinin kalitesi ile 

sektörde özel bir konumda bulunuyor. Osman 

Akça, en yüksek standartları sağlamak 

üzere sensör tabanlı ayıklama makineleri ile 

gıda güvenliğini ve kalitesini en üst düzeye 

çıkarırken gıda israfını azaltan TOMRA Food’un 

teknolojilerine yatırım yapıyor. 

Osman Akça A.Ş. Yönetim Kurulu Üyesi Osman 

Göksan ve Osman Akça A.Ş. Genel Müdürü 

Yalçın İskeçeli’nin ev sahipliği yaptığı ziyarette 

işleme süreçleri ve iyileştirme çalışmaları 

üzerine detaylı görüşmeler sağlanırken TOMRA 

yöneticileri, işleme hattını yerinde izledi. 

Firmanın Manisa’da bulunan Kuru Üzüm İşleme 

Tesisi ve Aydın’daki Kuru Meyve Fabrikası’nda 

kurulu toplam 14 adet TOMRA optik ayıklama 

makinesi, operasyonların verimliliğine katkı 

sağlıyor. Konu ile ilgili açıklamada bulunan 

Osman Göksan; “1970’li yıllarda başladığımız 

kuru üzüm ve kuru meyve ayıklama alanındaki 

faaliyetlerimizi 3 nesildir geliştirerek ileriye 

taşıyoruz. Operasyonlarımızı, ürün kalitemizi 

ve iş hacmimizi kesintisiz şekilde arttırırken 

yanımızda TOMRA Food gibi optik ayıklama 

sistemlerinde dünya lideri olan güvenilir 

bir çözüm ortağı bulunmasından oldukça 


memnunuz. En yenilikçi teknoloji ve makineleri 

ile dünya standartlarının üstünde bir kalite 

yakalamamıza destek olmalarının yanı sıra 

hızlı satış sonrası hizmetleri ile de her zaman 

yanımızda oluyorlar,” dedi. 

Manisa Saruhanlı’daki Osman Akça Kuru 

Üzüm İşleme Fabrikası’nda 2020’de 20 bin ton 

civarında olan üretimlerinin 2021 yılında 25 bin 

tonlara çıktığını belirten Osman Göksan; “2021 

yılında Türkiye’de kuru üzüm ihracatında iyi bir 

yıl geçirdik. Ülke ihracat hacmimiz, bir önceki yıl 

230 bin ton iken 2021 yılında 255 ton civarında 

tamamlandı. Bu süreçte yine bizim için en 

önemli konu ürün kalitemizi rakipsiz şekilde 

sunmaktı. Bu nedenle 2021 yılının başında 

TOMRA’nın yeni sunduğu TOMRA 5C optik 

ayıklama makinesini de hattımıza ekledik. Ürün 

kalitemizi rakipsiz sürdürmemizin yanı sıra üretim 

kapasitemizi de arttırarak ihracat müşterilerimizi 

yüzde 100 korurken yüzde 20 oranında 

Avrupa’dan yeni müşterileri portföyümüze 

katmayı başardık,” şeklinde açıkladı. 

TOMRA Food İşlenmiş Gıda Başkanı Ken 

Moynihan ise; “TOMRA Food, 80 ülkede gıdanın 

farklı alanlarında ayıklama,sınıflandırma ve 

paketleme faaliyetlerini sürdürüyor. Türkiye ise 

kuru üzüm ihracatında dünya lideri ve Osman 

Akça da bu pastada özel bir paya sahip. Kuru 

üzüm üretiminde ülke sınırlarını kalitesi ile aşan 

Osman Akça, Türkiye’deki ilk TOMRA Food 

makinesinin kurulumunu gerçekleştiren firma. 

Bu nedenle iş birliğimiz, her zaman çok özel bir 

yere sahip. Türkiye’nin lider olduğu bir alanda 

alanının liderlerinden Osman Akça ile bu kadar 

uzun yıllardır çözüm ortağı olabilmek bizler için 

gurur kaynağı,” diye belirtti. 

“Yüksek kaliteli ürünlerimiz ile pazardaki 

rekabette öne geçiyoruz” 

Osman Göksan, gıda sektöründe global olarak 

yaşanan sorunlara değinerek; “Dünyada 

gıda sektörü her zaman beklentilerin yüksek 

olduğu yegane sektörlerden biri. Hacim, kalite, 

satın alınabilirlik, güvenilirlik, sürdürülebilirlik 

gibi konularda beklentiler hep çok yüksek 

ve bu kriterler, tüm gıda üretim süreçlerini 

etkiliyor. Böyle bir tabloda en güvenli ve 

kaliteli ürünü sunarken rekabet gücünüzü ve 

karlılığınızı da sürdürmeniz gerekiyor. Bu da 

ancak operasyonlarınızı otomasyon ve son 

teknolojiler ile destekleyerek mümkün oluyor. 

Gıda işlemede stabil bir kalitenin korunması 

ve geliştirilmesinde insan iş gücünün kısıtlı 

kaldığı çok fazla adım bulunuyor. Optik 

ayıklama makineleri ile ihracatta beklentileri 

en yüksek olan müşterilerimizin ihtiyaçlarını 

karşılamamız mümkün oluyor. Ayrıca ayıklama 

teknolojilerine yaptığımız yatırım, daha verimli 

ve kontrollü üretim planlamaları yapmamızı 

destekliyor,” dedi. 

Ken Moynihan, TOMRA Food’un müşteri odaklı 

yaklaşımının, üretim taleplerini karşılamak üzere 

müşterilere yakın olmak için çok çalışmak 

anlamına geldiğini belirterek; “Gıda üreticileri 

ve işleyicileri, teknolojiye daha fazla yatırım 

yaparak ürünlerini kusursuz sunmaya ve rekabet 

güçlerini arttırmaya çalışıyorlar. Osman Akça, 

bu anlamda alanında dünyada örnek bir 

firma. Son olarak ayıklamayı daha verimli, 

daha etkili ve daha düşük maliyetli hale getiren 

en yeni teknolojileri sunduğumuz TOMRA 5C 

makinesinin kurulumunu Manisa’daki tesislerinde 

gerçekleştirmiştik. Bu makinemiz, kuru meyve ve 

kabuklu yemiş sektöründeki en büyük zorlukları 

ele almak üzere geliştirildi,” dedi. 

TOMRA 5C optik ayıklama makinesi 

TOMRA 5C optik ayıklama makinesi, mümkün 

olan en iyi yabancı madde ayıklama 

performansı için sektörde lider sensör 

teknolojilerini, makine öğrenimi ve büyük veri 

analiziyle birleştiriyor. Yüksek çözünürlüklü lazerler 

ve yeni nesil sensörler, TOMRA 5C’nin diğer 

makinelerle görüntülenmesi mümkün olmayan 

en küçük kusurları algılamasını ve analiz etmesini 

sağlıyor. Bu makinenin bir diğer avantajı da 

temizlik ve bakımı kolaylaştıran, iş gücünden 

tasarruf sağlayan hijyenik tasarımı oluyor. 

Osman Göksan, 

Osman Akça A.Ş. Yönetim Kurulu Üyesi 


57

Mettler Toledo participated 

in 7th International 

Food Safety Congress 

Organized by the Turkish Food Safety Association, the 7th International 

Food Safety Congress, which brings together the Ministry of 

Agriculture and Forestry, the Ministry of Health, the relevant public 

institutions, universities, professional organizations, sector representatives 

and civil society organizations at Grand Cevahir Hotel Convention Center 

on 3-4 November 2022, held with wide participation and interest. 

Mettler Toledo, 7. Uluslararası 

Gıda Güvenliği 

Kongresi’nde yer aldı 

Gıda Güvenliği Derneği tarafından düzenlenerek, Türkiye ve 

dünyadan gıda sektörünün paydaşlarını ve uzmanlarını bir araya 

getiren Uluslararası Gıda Güvenliği Kongresi’nin 7.’si İstanbul Grand 

Cevahir Hotel Kongre Merkezi’nde geniş bir katılımla gerçekleştirildi. 

The 7th International Food Safety 

Congress was held with the motto 

of “Safe food for now and future’’ at 

Istanbul Grand Cevahir Hotel Congress 

Center on November 3-4. During the twoday 

Congress, 23 foreign and 48 local 

speakers made their presentations in 3 

main and parallel sessions. 

Uluslararası Gıda Güvenliği Kongresi’nin 

7.’si “Bugün ve Gelecekte Güvenli Gıda” 

mottosuyla 3 – 4 Kasım tarihlerinde, 

İstanbul Grand Cevahir Hotel Kongre 

Merkezi’nde gerçekleştirildi. İki gün 

süren Kongrede 23 yabancı ve 48 yerli 

konuşmacı 3 ana oturum ve paralel 

oturumlarda sunumlarını gerçekleştirdiler. 


www.mt.com 

METTLER TOLEDO 

Hassas tartım ve ölçüm ekipmanlarının, 

dünya çapında lider üreticisi ve servis 

sağlayıcısı Mettler Toledo Türkiye Ölçüm 

Aletleri’nin Ürün Kontrol Sistemleri Bölüm 

Müdürü Uğur Tuncer kongrenin ilk gününde 

Gıda Güvenliği ve Gıda Analizi alanında 

Hall – C’de “Gıda Güvenliğinde Yabancı 

Maddeyi Tespit Etmede Metal Dedektör 

mü, X-Ray Kontrolü mü, İkisi Birlikte mi?” 

konusuyla ilgili bir sunum gerçekleştirdi. 

“Gıda Güvenliğinde Yabancı Maddeyi 

Tespit Etmede Metal Dedektör mü, X-Ray 

Kontrolü mü, İkisi Birlikte mi?” 

Mettler Toledo Türkiye Ölçüm Aletleri’nin 

Ürün Kontrol Sistemleri iş Birim Müdürü 

Uğur Tuncer konuşmasında, “Gıda ve 

ilaç sektöründeki ürünlerin kalitesi ve 

güvenilirliği, fiziksel kirleticileri nihai 

üründen uzak tutmak için kalite ve üretim 

süreçlerinde uygulanan özen düzeyi 

ile doğru orantılıdır. Koruma ve kontrol 

ekipmanı seçimi, ürün kalitesi, ürün 

güvenliği ve tüketici güveni üzerinde 

önemli bir etkiye sahiptir. Üreticilerin 

değerlendirmek durumunda kaldığı 

sorularının en önemlilerinden biri, bir metal 

dedektör sistemi mi, bir X-Ray mi yoksa her 

ikisini birden mi kullanılması gerektiğidir. 

Bazı durumlarda metal dedektör sistemi net 

bir kazanan olmakla birlikte, X-Ray kontrol 

- 

sistemlerinin de fark yarattığı durumlar 

söz konusudur. Bazı durumlarda her iki 

çözümünde sunduğu avantajlardan dolayı 

seçim yapmak mümkün olmamaktadır ve 

bazen en güvenilir çözüm, her iki teknolojiyi 

de üretim hattında farklı yerlere kurmak 

olabilmektedir. 

Bu durumda bir fayda matrisi düzenleyebilir 

ve hangilerinin uygulamanızla eşleştiğini 

görebilir veya sorunu bir dizi soruya 

indirgeyebilirsiniz. Soruların cevapları 

genellikle sizi doğrudan bir teknolojiye veya - 

olası bütünleşik çözümlere yönlendirmelidir. 

İki teknoloji arasında, herhangi birini 

seçebileceğiniz kesişen bir fayda alanı 

vardır. Bu durumda, hangi teknolojinin 

daha iyi olduğu değil, sizin özel 

uygulamanız ve bütçeniz için hangi 

teknolojinin en uygun olduğu sorusudur. 

- 

Uğur Tuncer, Business Area Manager PI 

(Product Inspection) at Mettler Toledo Türkiye, 

which is a leading global manufacturer 

of precision instruments and services for 

use in laboratories and manufacturing, 

shared information on the subject of “Metal 

detector, X-Ray or Both When Checking for 

Foreign Matters in Food Safety?” in the field 

of Food Safety and Food Analysis in panel 

hold in Hall-C of the congress. 

“Metal detector, X-Ray or Both When 

Checking for Foreign Matters in Food Safety?” 

Uğur Tuncer, Business Area Manager PI 

(Product Inspection) at Mettler Toledo 

Türkiye said, “The quality and safety of food 

and pharmaceutical products depends 

on the level of due diligence exercised 

during the production process, in order to 

exclude physical contaminants out of the 

finished product. The choice of protection 

and inspection equipment has a significant 

impact on product quality, product safety 

and consumer confidence. Of the inspection 

choices manufacturers face, a key one is 

whether to install a metal detection system, 

an x-ray inspection system, or both. 

In some circumstances metal detection is 

a clear winner; in others x-ray inspection 

comes out on top. But not everything is 

quite so clear-cut. Often there is not much 

to choose between them. And sometimes 

the most reliable solution may well be 

to install both technologies in different 

locations on the production line. 

Metal detection and x-ray inspection offer 

differing capabilities. In some ways that - 

makes choosing between them simple. 

You can lay out a grid of features and see 

which ones match your application or 

you can reduce the problem to a series 

of questions. The answers to the questions 

should generally lead you to straight to one 

technology or the other. 

But neither approach is infallible. There 

is an area of overlap between the 

two technologies where you could 

- 

Satın alma maliyetlerini düşünürken, 

metal dedektör sistemi her zaman daha 

uygun fiyatlı çözümdür. Ancak, bir ürünün 

geri çağrılmasının ve tüketici güveninin 

kaybolmasına yol açan itibar kaybı - 

maliyetlerinin, onu koruyacak ekipmanın 

maliyetlerini kolayca gölgede bırakabileceğini 

akılda tutmakta fayda var,” dedi. 

- 

DECEMBER 2022 FOOD & INGREDIENTS INTERNATIONAL 59 

-

choose either one. Then it’s not so much a 

question of which technology is better, but 

which technology is most appropriate for your 

particular application and budget. 

When thinking about purchase costs, metal 

detection is invariably cheaper. However, it is worth 

bearing in mind that a product recall, and the 

costs of a damaged reputation leading to loss of 

consumer confidence, could easily dwarf the costs 

of the equipment that would have protected it. said. 

The participation of more than 400 people, 

including foreign guests from 18 different countries 

Organized under the coordination of the 

International Association for Food Protection 

(IAFP) together with the Ministry of Agriculture 

and Forestry and the Ministry of Health, the 7th 

International Food Safety Congress, which was 

organized with the related public institutions, 

universities and professional organizations from 

many countries, sector representatives and nongovernmental 

organizations, was held with the 

participation of more than 400 people, including 

foreign guests from 18 different countries. The 

Congress, which was postponed for 2 years due 

to the effects of the pandemic process, was the 

first face-to-face congress held in its field after the 

pandemic process. In the congress, where global 

problems related to food safety and the current 

situation were discussed in detail, a very productive 

information sharing environment was created 

between domestic and foreign participants. 

In addition to academicians and representatives 

of the food industry, the Ministry of Agriculture 

and Forestry, which is authorized on food safety, 

participated in the Congress with a qualified 

participation. The congress, which included the 

European Food Safety Authority EFSA, the EU Health 

and Food Safety General Directorate DG Sante, 

the European Food Information Council EUFIC and 

the Global Food Safety Initiative GFSI, as well as 

various local and foreign universities and company 

officials, was concluded with enthusiasm. 

In the 7th International Food Safety Congress, 

many important topics such as food safety 

communication strategies, ways to combat 

food fraud, climate change and mold toxins, 

artificial intelligence, sensor technologies, 

industry 4.0 relationship, new food processing 

technologies, micro and nanoplastics, current 

problem areas. It was discussed. 

Samim Saner, the President of Turkish Food Safety 

Association stated that the final declaration of 

the 7th International Food Safety Congress will be 

published comprehensively as soon as possible, 

in addition, interviews with the speakers during 

the congress will be shared on the social media 

accounts of the association, the results will shed 

light on all actors of the food community from 

different perspectives and he thanked all the 

speakers, participants and sponsors. 

18 farklı ülkeden katılan yabancı 

konuklar da dahil 400’den fazla 

kişinin katılımı 

Gıda Güvenliği Derneği 

koordinatörlüğünde, Uluslararası Gıda 

Güvenliği Kurumu (IAFP-International 

Association for Food Protection) ve 

Tarım ve Orman Bakanlığı iş birliğinde; 

meslek odaları, sektör dernekleri, 

üretici birlikleri, tüketici örgütleri 

gibi gıda zincirinin her aşamasını 

temsil eden 36 kurumun varlıkları ve 

katkıları ile düzenlenen 7. Uluslararası 

Gıda Güvenliği Kongresi’ne 18 farklı 

ülkeden katılan yabancı konuklar 

da dahil 400’den fazla kişinin katılımı 

ile gerçekleşti. Pandemi sürecinin 

etkileri nedeniyle 2 yıl ertelenen 

Kongre, pandemi süreci sonrasında 

alanında gerçekleştirilen ilk yüz yüze 

kongre niteliğindeydi. Gıda güvenliği 

ile ilgili küresel sorunların ve mevcut 

durumun detayları ile ele alındığı 

kongrede yerli ve yabancı katılımcılar 

arasında oldukça verimli bir bilgi 

paylaşım ortamı oluştu. 

Akademisyenler ve gıda sektörünün 

temsilcilerinin yanı sıra, Kongreye 

gıda güvenliği konusunda yetkili olan 

Tarım ve Orman Bakanlığı nitelikli 

bir katılım sağladı. Konuşmacılar 

arasında Avrupa Gıda Güvenliği 

Otoritesi EFSA, AB Sağlık ve Gıda 

Güvenliği Genel Müdürlüğü DG 

Sante, Avrupa Gıda Bilgi Konseyi 

EUFIC ve Küresel Gıda Güvenliği 

İnisiyatifi GFSI gibi kuruluşlar ile çeşitli 

yerli ve yabancı üniversitelerin ve de 

firma yetkililerinin bulunduğu Kongre 

coşkulu bir biçimde tamamlandı. 

7. Uluslararası Gıda Güvenliği 

Kongresinde gıda güvenliği 

iletişim stratejileri, gıda hileleri ile 

mücadele yolları, iklim değişikliği 

ve küf toksinleri, yapay zeka, sensör 

teknolojileri, endüstri 4.0 ilişkisi, yeni 

gıda işleme teknolojileri, mikro ve 

nanoplastikler, güncel sorun alanları 

gibi pek çok önemli başlık ele alındı. 

Gıda Güvenliği Derneği Başkanı 

Samim Saner, 7. Uluslararası Gıda 

Güvenliği Kongresi’nin sonuç 

bildirgesinin en kısa sürede kapsamlı 

bir şekilde yayınlanacağını, ayrıca 

Kongre boyunca konuşmacılarla 

yapılan röportajların da dernek sosyal 

medya hesaplarından paylaşımlarda 

bulunulacağını çıkan sonuçların 

gıda camiasının tüm aktörlerine farklı 

açılardan ışık tutacağını kaydederek, 

tüm konuşmacı, katılımcı ve 

sponsorlara teşekkür ettiğini bildirdi. 


NEW 

VENUE 

Online 

6 - 8 Dec 2022 


FrieslandCampina 

Online France 

Ingredients will showcase 

its innovations at Fi Europe 

28 Nov - 8 Dec 2022 

In-Person 

FrieslandCampina Ingredients will return to Fi Europe 2022 

(6-8 December) to share expert insights and formulation 

know-how to make your next nutritional innovation a success. 

Here’s a taster of what to expect on stand 7.2J20 

as shared by FrieslandCampina Ingredients: 

Join 

the biggest 



A fresh take on plant-based indulgence 

Visit the FrieslandCampina Ingredient stand 

or the New Product Zone to discover how 

your brand can tap into consumer demand 

for healthy indulgence. Discover which 

tasty formats health-conscious consumers 

want most and explore our two-brand new 

Learn 

plant-based protein applications – a tasty 

more at 

chocolate RTD and high protein pudding, 

bit.ly/istmag 

built using our innovative Plantaris Pea 

Isolate 85 A. Specifically designed to offer 

enhanced powder handling, great tasting 

applications and 25g of high-quality protein, 

including 2g leucine, per portion! 


Making gut health convenient 

Explore the growing gut health market and 

the possibilities to create convenient, ontrend 

gut health supplements – such as 

gummies, powders, pills and capsules – with 

our new Biotis GOS-OP High Purity. Delivering 

a higher concentration of GOS – typically 

94% – than other prebiotics this ingredient 

makes prebiotic supplement formulation 

easier than ever. Meet the team to learn 

more about the gut health, benefits that 

Biotis GOS-OP High Purity is proven to support. 

Expert Insights 

Join FrieslandCampina Ingredients’ 

specialists for expert insights into how to 

make your next nutritional product a success. 

Find your next innovation opportunity now 

with FrieslandCampina Ingredients – visit us 

on stand 7.2J20. 


Bartek brings new 28 Nov product 

- 8 Dec 2022 

From Anywhere 

Online 

Innovations to Fi Europe 

Bartek Ingredients is bringing new innovations 

for beverage and gummy manufacturing to 

the European market December 6-8 at the 

Food ingredients Europe trade show in Paris. 

The company is highlighting EasyAcid Malic 

Solution, a liquid malic acid ingredient, and 

Pecmate Pectin Enhancer, an ingredient 

that simplifies formulation and production 

processes when using pectin in gummies. 

“As a supplier to beverage, confectionery, 

and nutraceutical companies across the 

globe, Bartek knows that innovation begins 

alongside our customers and addressing 

their challenges,” said Mohammad Emami, 

Bartek’s Director of Marketing and Business 

Development. “That is why we closely 

follow consumer trends and manufacturers’ 

challenges, so we can offer customised 

solutions specific to these challenges.” 

NEW 

VENUE 

Online 

In-Person 


Paris, Expo Porte de Versailles 

France 

• Eliminates dust created during use 

of malic acid. 

• Significantly reduces the possibility of 

blending errors. 

Pecmate is developed for brand owners and 

contract manufacturers developing gummies 

and other products that use pectin, which 

is harder to work with and less forgiving 

than alternatives like gelatin. It provides the 

following benefits: 

• Prevents pre-gelling during production. 

• Holds pH in the proper range, allowing 

gummies to stay fluid and set up properly 

when acid is added. 

• Creates a greater range of workability for 

pectin formulation than the limited range 

when working with pectin alone. 

Join 

the biggest 



Bartek’s network of global distributors serves 

Learn more than 40 countries across the globe. 

more at The company is committed to its position as 

EasyAcid is specially developed for beverages, bit.ly/istmag the world’s largest malic and fumaric acid 

sauces, dressings, and other liquid-based 

producer, ensuring the highest quality and 

applications with the following benefits: 

optimal service to the market. 

• An economical alternative to dry malic acid 

delivering the same sour and pH management Any attendees interested in EasyAcid, 

• Simplifies production by eliminating the need Pecmate, or any of Bartek’s other ingredients 

to dissolve malic acid. 

can visit the company at booth 7.2C71. 



63

Online 

28 Nov - 8 Dec 2022 

From Anywhere 

Online 

In-Person 


Paris, Expo Porte de Versailles 

France 

NEW 

VENUE 

Learn 

more at 

bit.ly/istmag 

Join 

the biggest 


this December

Food & ingredients December 2022

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