Food & Ingredients June 2023
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www.foodingredientsmag.com | JUNE <strong>2023</strong> ISSN 2149-2611<br />
Outlook into the global<br />
coffee capsules market<br />
Focus: PLMA’s<br />
“World of Private Label”
THIS<br />
MONTH<br />
HIGHLIGHTS<br />
8<br />
Arabatzis SA “kneads”<br />
innovation and<br />
sustainability<br />
10<br />
TopGum launches high<br />
caffeine cappuccino<br />
gummies<br />
12<br />
Bach Snacks innovates<br />
the world of snacks<br />
14<br />
interpack pleased the<br />
global processing and<br />
packaging industry<br />
22<br />
Liquid gold:<br />
echnological solutions<br />
for drying and<br />
protecting actives<br />
28<br />
Anuga and EIT <strong>Food</strong> enter<br />
a strategic partnership<br />
46<br />
The meat industry will return<br />
to the spotlight in Milan in<br />
2024 with MEAT-TECH and<br />
the new thematic exhibition<br />
PRO-TECH<br />
The next issue<br />
will be distributed<br />
from our stand at
Ayça SARIOGLU<br />
Coordinator<br />
ayca.sarioglu@img.com.tr<br />
Respectfully<br />
yours!<br />
The recent statistics and reports indicate<br />
that the food and beverage industry<br />
has seen their profit margins decrease<br />
considerably. However, due to the falling<br />
cost of commodities, these margins<br />
should increase in the coming years. <strong>Food</strong><br />
and beverage items are an inevitable<br />
part of life and they will always be. There<br />
are some other factors to generate higher<br />
profits out of this giant industry.<br />
The consumers are more conscious of<br />
all values in the food and beverage<br />
items including being organic, natural,<br />
confidence in raw materials and<br />
manufacturing lines, handling and<br />
packaging, etc. Corporate and brand<br />
reputations are expected to become<br />
increasingly important, as consumers are<br />
trying to stretch their dollar further and<br />
competition is increasing. With the increase<br />
in competition, the only way companies<br />
can separate themselves from others is<br />
by brand recognition. Consumers are<br />
now very concerned with the reputation<br />
of a company, or their brand image,<br />
with respect to the safety and quality<br />
of product. Increased innovation in the<br />
industry will lead to newer, healthier<br />
products and lower production costs, both<br />
of which should increase profit margins.<br />
Fairs and exhibitions are very important<br />
links of the whole chain to launch and<br />
introduce products and technologies. This<br />
time we will be at PLMA – Private Label<br />
Exhibition to be held in Amsterdam and<br />
Inter <strong>Food</strong> in Baku to see all novelties to be<br />
displayed in these two important meeting<br />
points of the industry. I wish lucrative<br />
business for all exhibitors and visitors.<br />
Publisher<br />
Hüseyin Ferruh IŞIK<br />
on behalf of<br />
ISTMAG<br />
Magazin Gazetecilik Yayıncılık<br />
İç ve Dış Tic. Ltd. Şti.<br />
Managing Editor (Responsible)<br />
Mehmet SOZTUTAN<br />
mehmet.soztutan@img.com.tr<br />
Advisory Editor<br />
Ali ERDEM<br />
info@img.com.tr<br />
International<br />
Sales Coordinator<br />
Ayca SARIOGLU<br />
ayca.sarioglu@img.com.tr<br />
+90 212 454 22 33<br />
Technical Manager<br />
Tayfun AYDIN<br />
tayfun.aydin@img.com.tr<br />
Advisory Graphics & Design<br />
Hakan SOZTUTAN<br />
hakan.soztutan@img.com.tr<br />
Digital Assets Manager<br />
Emre YENER<br />
emre.yener@img.com.tr<br />
Subscription<br />
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foodturkeymagazine<br />
foodturkeymag<br />
foodingredientsturkeymag<br />
<strong>Food</strong> <strong>Ingredients</strong> International<br />
<strong>Food</strong> & <strong>Ingredients</strong> International
Outlook into the global<br />
coffee capsules market<br />
Research has shown that coffee protects the<br />
liver, lowers the risk of type 2 diabetes, and<br />
prevents several cancers. Additionally, the<br />
rise in the trend of coffee drinking outside<br />
the home suggests an increase in recent<br />
years. Consequently, it is anticipated that<br />
rising coffee consumption will fuel the global<br />
coffee capsules market.<br />
Coffee capsules are small, single-use pods<br />
filled with pre-measured amounts of ground<br />
coffee that are designed to be used with a<br />
specific type of coffee machine. They typically<br />
come in a range of different flavors and<br />
strengths and are used to make individual<br />
servings of coffee quickly and easily.<br />
To use a coffee capsule, you simply insert<br />
it into the designated slot on your coffee<br />
machine and then press a button to start the<br />
brewing process. The machine punctures the<br />
capsule and hot water is then forced through<br />
the coffee grounds, extracting the flavor and<br />
aroma to create a fresh cup of coffee.<br />
Coffee capsules have become increasingly<br />
popular in recent years due to their<br />
convenience and ease of use, and they are<br />
now available from a wide range of different<br />
coffee brands and manufacturers. However,<br />
it is worth noting that the single-use nature of<br />
coffee capsules can create a lot of waste,<br />
so many people are now exploring more<br />
sustainable alternatives such as reusable coffee<br />
pods or traditional coffee brewing methods.<br />
The coffee capsules market faces a stiff<br />
challenge from the availability of alternative<br />
products including but not limited to tea,<br />
fruit juices, vegetable juices, health drinks,<br />
kombucha, chocolate drinks, milkshakes, lattes<br />
made with beets, matcha, chicory, and kefir<br />
are some among others.<br />
Countries such as China, Turkey, Ireland, the<br />
UK, India, and Iran, are heavy consumers<br />
of tea and milk products, proving to deter<br />
coffee drinking. Furthermore, these countries<br />
are also some of the largest producers of<br />
6 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
coffee alternatives, which severely hampers<br />
the consumption of coffee and in turn harms<br />
the coffee capsules market.<br />
The diversification of flavors in the coffee<br />
capsule market has played a significant role<br />
in propelling the Coffee Capsules Market<br />
Opportunities. By offering a wide range of<br />
flavors and strengths, coffee capsule brands<br />
are able to appeal to a broader range of<br />
consumers with different taste preferences.<br />
For example, some brands offer capsules with<br />
flavors such as caramel, hazelnut, vanilla, and<br />
chocolate, while others offer capsules with<br />
different strengths, such as mild, medium, and<br />
bold. This allows consumers to choose a flavor<br />
and strength that suits their individual taste,<br />
rather than being limited to a few options.<br />
In addition, the availability of a wide range<br />
of flavors helps to increase consumer<br />
engagement and loyalty. Consumers are<br />
more likely to purchase coffee capsules from<br />
a brand that offers a variety of flavors, as<br />
they can experiment with different flavors<br />
and find their favorites, which is fostering<br />
Coffee Capsules Market Trends. This can<br />
lead to increased brand loyalty and repeat<br />
purchases, which is beneficial for coffee<br />
capsule manufacturers.<br />
Moreover, diversification of flavors helps coffee<br />
capsule brands to differentiate themselves<br />
from competitors and stand out in a crowded<br />
Coffee Capsules Industry. By offering unique<br />
and innovative flavors, brands can attract new<br />
customers and create a strong brand identity.<br />
Overall, the diversification of flavors in the<br />
coffee capsule market has been a key driver<br />
of Coffee Capsules Market Growth, helping to<br />
increase consumer engagement, loyalty, and<br />
brand differentiation.<br />
• Cafes and restaurants use single-serving coffee<br />
options for their convenience as it reduces<br />
manual work and works as a way to reduce<br />
the need of employing professional baristas.<br />
Leading trends influencing the market<br />
• Coffee pods and capsules face strong<br />
competition from demand for other coffee<br />
options like instant coffee and RTD coffee.<br />
• Many new vendors have started<br />
introducing technologically innovative<br />
products to meet the constantly changing<br />
demand for coffee beans and capsules.<br />
• For instance, the Swiss coffee brand coffee<br />
introduced a single-serving coffee pod ball<br />
with a seaweed-based casing instead of an<br />
aluminum or plastic capsule in 2022.<br />
• In August 2022, Tim Hortons released four<br />
variations of capsules for its users to try out different<br />
flavors like decaf, bright, bold, and classic.<br />
Major challenges hindering the market growth<br />
• One of the major challenges for the market<br />
is the high price of coffee pods and capsules<br />
compared to traditional coffee products.<br />
• Consumers in developing economies like<br />
Asia, Eastern Europe, and Latin America prefer<br />
traditional coffee over coffee pods and<br />
capsules for its cheaper price range.<br />
• Consumers in highly populated nations like<br />
China, India, Indonesia, and Nigeria among<br />
others still prefer traditional coffee due to their<br />
efficiency and because they produce more<br />
cups of coffee than pods and capsules.<br />
• Hence, it becomes imperative that the<br />
players in the market scale down<br />
the prices of coffee pods and<br />
coffee capsules attract<br />
consumers from<br />
developing nations.<br />
Key factor driving market growth<br />
• The rapid urbanization and increasing<br />
availability of organized outlets for the<br />
convenience of the growing working<br />
population in many developing economies has<br />
increased the demand for convenient-to-use<br />
products has been increasing exponentially.<br />
JUNE <strong>2023</strong> FOOD & INGREDIENTS INTERNATIONAL<br />
7
Arabatzis SA<br />
“kneads”<br />
innovation and<br />
sustainability<br />
From Greece to the world…<br />
The frozen dough industry<br />
M.Arabatzis SA-Hellenic Dough<br />
maintains an important sales<br />
network in 45 countries<br />
Michail Arabatzis SA - Hellenic Dough<br />
is one of the largest frozen dough<br />
industries in Europe and its products<br />
preserve and pass on the nutritional<br />
value of Greek cuisine to the next<br />
generation. The company chooses<br />
only the purest and finest ingredients<br />
and offers excellent products that<br />
stand out for their quality and<br />
delicious taste. Its portfolio has over<br />
700 branded and private labels<br />
products and invests to strategic<br />
cooperation with significant retailers.<br />
Michail Arabatzis SA - Hellenic Dough<br />
is aiming for global expansion through<br />
new international partnerships, while<br />
strengthening its presence in existing<br />
ones. It maintains an important<br />
sales network in 45 countries, with<br />
some main markets in Europe, USA,<br />
Canada, and Saudi Arabia. In 2022,<br />
Hellenic Dough penetrated the<br />
market of Israel and India, while this<br />
year, a significant cooperation is<br />
going to be fulfilled in Europe.<br />
The main pillars of Michail Arabatzis<br />
SA - Hellenic Dough are innovation and<br />
sustainable development. In addition, it<br />
invests systematically and continuously<br />
in infrastructures, technological<br />
modernization, as well as human<br />
resources. Arabatzis Michael SA -<br />
Hellenic Dough never stops innovating.<br />
It always develops new tasty flavors<br />
from excellent raw materials of high<br />
nutritional value that align with modern<br />
nutritional trends. Recently, it launched<br />
a new vegan product line, comprising<br />
delicious, crispy rolls filled with cheese<br />
or vegetable minced meat, as well as a<br />
twist filled with sweet pumpkin.<br />
The new SKUs are a vegan extension<br />
to its existing range, which comprises<br />
the beloved Bougatsa Thessaloniki with<br />
aromatic vanilla cream, or delicious<br />
hazelnut cream, the nutritious Sesame<br />
Koulouri Thessaloniki, also available<br />
in a whole grain version, twists with<br />
aromatic potato, traditional country pie<br />
with spinach, and the tasty mushroom<br />
pie. The new vegan products cater to<br />
everyone and are especially suitable for<br />
those who opt a vegetarian diet, either<br />
temporarily or on a permanent basis.<br />
8 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
Visit us<br />
at the PLMA<br />
Amstell<br />
Hall: 7<br />
Stand: J27
TopGum<br />
launches<br />
high caffeine<br />
cappuccino<br />
gummies<br />
The coffee-flavored<br />
gummy line is created<br />
with new proprietary<br />
microencapsulation<br />
technology.<br />
The gummy delivery system has been<br />
capturing the nutraceutical market, with<br />
research showing that the gummy is fast<br />
becoming Americans’ favorite way to take<br />
supplements. According to Innova Market<br />
Insights, gummy supplement launches grew<br />
by 54% in the five-year period from 2017-2022<br />
globally. This marks it as one of the fastestgrowing<br />
supplement segments.<br />
For its new coffee line, TopGum offers a choice<br />
of three popular, out-of-the-box flavors:<br />
espresso, cappuccino, and mocha. TopGum’s<br />
global customer base, which includes major<br />
food and supplement companies, can<br />
customize the Gummiccino matrix by adjusting<br />
dosage, flavor, color, shape, and size.<br />
In addition to providing the full coffee sensory<br />
experience, TopGum’s gummies deliver a true<br />
functional dose of caffeine: Each serving of two<br />
coffee gummies contains 40 mg of caffeine,<br />
which is equivalent to a standard espresso shot.<br />
TEL AVIV – Gummy supplement manufacturer<br />
TopGum, Ltd. launches Gummiccino, its<br />
new line of high-dosage delicious caffeine<br />
gummies. The product marks the first use of<br />
TopGum’s new proprietary microencapsulation<br />
technology designed to enhance flavor and<br />
boost absorption. The functional gummies are<br />
infused with an extract of robusta coffee beans<br />
(Coffea robusta) that perfectly captures the<br />
genuine aroma, flavor, and color of coffee.<br />
“Until now, coffee-flavored caffeine gummies<br />
have had a limited market presence due to<br />
tendencies to develop a bitter flavor,” explains<br />
Amichai Bar-Nir, CEO of TopGum. “Thanks to<br />
our novel TopCapsTM technology, busy coffee<br />
lovers can finally experience the rich flavor of<br />
coffee in gummy form, with zero bitterness.”<br />
“The product line represents the culmination<br />
of a lengthy and complex development<br />
process,” says Eli Edri, TopGum’s COO and VP<br />
of strategic partnerships. “Over the last couple<br />
of years, we worked on the development<br />
of a state-of-the-art microencapsulation<br />
technology—called TopCaps—that is uniquely<br />
tailored for gummies. This innovative technology<br />
allows consumers to savor the flavor and<br />
aroma of coffee-on-the-go, while energizing<br />
themselves with a single chewy treat.”<br />
10 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
This makes it an appealing and convenient<br />
alternative for the 74% of Americans who drink<br />
coffee daily. 1 It also appeals to consumers who<br />
simply need a quick energy boost.<br />
According to the International Coffee<br />
Organization, 2 between <strong>June</strong> 2020 and<br />
<strong>June</strong> 2021, Europeans consumed 242 million<br />
kilograms of coffee. Including the UK (21.8<br />
million kgs) and Switzerland (9.3 million kgs)<br />
into that figure, a staggering total of 273<br />
million kgs of coffee were consumed.<br />
“The new line represents a breakthrough in the<br />
caffeine gummy space,” adds Edri, “Our TopCaps<br />
microencapsulation system allows the body to<br />
effectively absorb the caffeine by coating the<br />
caffeine particles with a natural substance that<br />
breaks down in the stomach, not the mouth.<br />
TopCaps technology will allow additional<br />
functionalities, which will be presented next year.<br />
The company plans to leverage its TopCaps<br />
technology to formulate more innovative<br />
gummy-based products that cater to specific<br />
consumer needs. These projects will be led<br />
by the recently appointed head of R&D,<br />
Evgenia Lozinsky, who previously served as the<br />
CEO of PharmItBe. TopGum is establishing a<br />
specialized microencapsulation plant in Israel<br />
to bring its cutting-edge technology to the<br />
global market on a large scale.<br />
The new line joins TopGum’s catalog of<br />
nutraceutical-enriched gummies that are<br />
being commercialized on a private-label<br />
basis. The company also offers custom<br />
formulations to brands formulating gummies<br />
with their own ingredients. Using TopGum’s<br />
service, brands can take advantage of the<br />
growing gummy market faster than if they had<br />
to reinvent the technology on their own.<br />
1<br />
https://www.driveresearch.com/market-research-company-blog/coffee-survey/<br />
2<br />
The 10 European Countries That Drink the Most Coffee - N26<br />
JUNE <strong>2023</strong> FOOD & INGREDIENTS INTERNATIONAL<br />
11
Bach Snacks innovates<br />
the world of snacks<br />
The industry’s ultimate pellet partner offers a wide range<br />
of pellets to answer every needs of snack manufacturers.<br />
Bach Snacks produces pellet snacks in all possible sizes and types.<br />
Since 1999, Bach Snacks has been one<br />
of the leaders in the production of semifinished<br />
dry pellet, with an extensive<br />
assortment of high-quality products made<br />
from potatoes, corn, and Cereals.<br />
Today, Bach Snacks is positioned<br />
as a major supplier of snack pellets,<br />
covering the Middle East, North Africa,<br />
Europe and Asia. Currently, the company’s<br />
production capacity exceeds 2000 Metric<br />
tons with more than 30 shapes,<br />
across more than 25 countries.<br />
Bach Snacks differentiates itself in the market by<br />
the close partnership it creates with customers,<br />
in order to provide the best services with the<br />
highest quality of products.<br />
With a diversified portfolio of pellets, Bach<br />
Snacks continually enhances its production<br />
lines, through the integration of the latest<br />
technologies and innovative techniques. By<br />
utilizing high-quality raw materials, developing<br />
various textures, flavors and shapes, Bach Snacks<br />
empowers leading brands, manufacturers and<br />
retailers to innovate in the world of snacks.<br />
To know more information about<br />
the company and range of product<br />
categories, please check the website<br />
www.bachsnacks.com<br />
or contact Bach Snacks Team on:<br />
BACH SNACKS SAL<br />
Kfarchima Industrial Zone<br />
LEBANON<br />
Tel : +961 5 431 555 | +961 5 431720<br />
Fax : +961 (5) 431721<br />
e-mail : bachsnacks@bachsnacks.com<br />
12 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
interpack pleased the global<br />
processing and packaging industry<br />
For those in the product packaging and processing business there was only one<br />
“place to be” from 4 to 10 May: interpack in Düsseldorf. Under the heading<br />
“Welcome Home” the trade fair welcomed visitors from all over the world.<br />
The joy of finally coming together as an industry was great.<br />
It delivered what it promised and exceeded<br />
exhibitors’ expectations: the world’s largest<br />
and most relevant packaging trade fair<br />
set standards yet again from 4 to 10 May,<br />
connected the industry on a global level and<br />
acted as both a marketplace and content<br />
hub. Visitors from 155 countries, many with<br />
firm intentions to buy, came to interpack <strong>2023</strong>.<br />
2,807 exhibitors showcased the power and<br />
creativity of the packaging industry with their<br />
technologies and solutions. What was easy<br />
to see were the numerous impulses, ideas<br />
and concrete business deals which will be<br />
implemented over the coming years.<br />
At the end of the trade fair Bernd Jablonowski,<br />
Executive Director at Messe Düsseldorf,<br />
says: “With interpack we were able to finally<br />
hold one of the Messe Düsseldorf’s most<br />
important events again. It has reported back<br />
impressively and reinforced its position as the<br />
global platform for the exchange amongst<br />
all players in the packaging sector, related<br />
process industries and all user industries. Our<br />
targets were exceeded by far.”<br />
Altogether approx. 143,000 visitors travelled<br />
to interpack in Düsseldorf, two thirds of<br />
them coming from abroad. Alongside many<br />
14 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
European countries, the largest visitor nations<br />
were India, Japan and the USA. Around 75% of<br />
visitors came from middle or top management.<br />
“interpack at last!” was a phrase frequently<br />
heard in the halls – because after a six-year<br />
break the big community was finally able to<br />
meet again in person. And this was reflected<br />
in the joy on people’s faces. “interpack <strong>2023</strong><br />
will reverberate with us for a long time – both<br />
in business and personal terms,” says Director<br />
Thomas Dohse after seven trade fair days<br />
adding: “The mood in the halls was great and<br />
the inter-cultural exchange enriching for all<br />
sides. It was ‘simply unique’ again.”<br />
This was underscored by the positive feedback<br />
from visitors, 96% of whom stated they had<br />
achieved their trade fair objectives. Just as<br />
satisfied were the exhibitors whose expectations<br />
had been exceeded many times over. “We<br />
thank Messe Düsseldorf for the outstanding<br />
organisation. I’m confident that I’m speaking<br />
on behalf of all companies here. interpack <strong>2023</strong><br />
is simply a must for suppliers and users from all<br />
over the world to exchange experiences and<br />
do business,” says Markus Rustler, President of<br />
interpack <strong>2023</strong> at the conclusion of the event.<br />
Transformation as an opportunity<br />
Considering current market developments,<br />
the enormous challenges but also the even<br />
bigger opportunities, this interpack definitely<br />
proved one of the most important ones in its<br />
history. The need to automate, the will to act<br />
sustainably and changed consumption habits<br />
are all expressions of transformation.<br />
interpack’s strategic orientation towards the<br />
four Hot Topics: Circular Economy, Resource<br />
Management, Digital Technologies and<br />
Product Safety found concrete expression in<br />
JUNE <strong>2023</strong> FOOD & INGREDIENTS INTERNATIONAL<br />
15
live streams. Some 200,000 viewers dialled in<br />
during the run-time of the trade fair alone.<br />
The Spotlight Talks & Trends Forum proved a<br />
visitor magnet and focused on seven themes on<br />
seven days including amongst others, logistics,<br />
circular economy and e-Commerce. The<br />
programme was presented jointly by interpack,<br />
the dfv Conference Group and PackReport.<br />
numerous innovations. The trade fair, which<br />
has traditionally been a key cornerstone in the<br />
innovation cycle of the packaging industry<br />
and related process industries, also more than<br />
lived up to this claim this year.<br />
Sustainable packaging technologies<br />
All facets of sustainability were top themes<br />
at interpack. Exhibitors presented highend<br />
technologies and holistic concepts<br />
that consider efficiency and sustainability<br />
along their entire production line. “Many<br />
companies in the consumer goods industry<br />
have set their own sustainability targets,” says<br />
Richard Clemens, Managing Director of the<br />
<strong>Food</strong> Processing and Packaging Machinery<br />
Association within VDMA at interpack.<br />
“Over the past few years, packaging<br />
machinery manufacturers have succeeded<br />
in implementing sustainable packaging<br />
concepts by means of corresponding<br />
technical adaptations and newly developed<br />
machinery solutions. interpack is the showcase<br />
for innovations and, at the same time, the<br />
point of departure for developing further<br />
towards a sustainable circular economy,” says<br />
Clemens summing up.<br />
New and fresh impulses<br />
Also attracting plenty of attention were the<br />
other Specials such as the interpack Startup<br />
Zone, the joint stand Co-Packing, several<br />
award ceremonies spotlighting exciting<br />
packaging innovations, the ‘SAVE FOOD<br />
Highlight-Route’ with new approaches to<br />
fighting global food loss and waste and the<br />
promotion of women at ‘Women in Packaging’.<br />
The special buzz at this premiere came by<br />
way of the approximately 200 women from<br />
the international sector, who exchanged and<br />
established new networks during interpack.<br />
components – which was held as a concurrent<br />
event with 80 exhibitors in a separate hall –<br />
also went down well with visitors. The upstream<br />
industries supplying components and software<br />
to packaging technology and process<br />
engineering play a prominent role in the<br />
digitalisation of manufacturing processes.<br />
The next interpack will be held<br />
in Düsseldorf from 7 to 13 May 2026.<br />
The many solutions celebrating a world premiere<br />
at interpack also included a host of packaging<br />
materials and supplies in all their diversity. In<br />
excess of 1,000 exhibitors were showcased in this<br />
segment alone, making for a new record.<br />
Forward-looking content<br />
interpack is not only a business but also a content<br />
platform for the sector, both live and digitally. A<br />
total of 50 talks were hosted at the Tightly Packed<br />
TV studio care of interpack and ‘packaging<br />
journal’, thereby generating additional visibility<br />
and reach of the top themes and trends through<br />
16 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
Exhibitor Testimonials<br />
“The mood at interpack <strong>2023</strong> was excellent<br />
and we are happy to be part of this event<br />
again. It felt like in previous years and we<br />
are very satisfied with the quality of visitors.<br />
We were able to welcome numerous<br />
international delegations as well as all key<br />
business partners to our stand and thrill new<br />
potential customers.”<br />
Markus Rustler, Managing Partner at<br />
Theegarten-Pactec GmbH & Co. KG<br />
“Great mood, packed stands, good and<br />
plenty of business – this is how interpack <strong>2023</strong><br />
can be summarised. Our member companies<br />
are very satisfied. On the weekend – as<br />
expected – many customers came from<br />
overseas. The quality of visitors was very high<br />
– some of the machines were purchased<br />
straight off the stand. After the six-year break<br />
people delighted all the more at seeing the<br />
interpack family finally coming together again<br />
in Düsseldorf. To us, interpack is, and always<br />
will be, the leading trade fair of the industry.”<br />
Richard Clemens, Managing Director of<br />
VDMA’s <strong>Food</strong> Machinery and Packaging<br />
Machinery Association<br />
interpack for IMA is historically a point of<br />
reference in the exhibition panorama. As<br />
a matter of fact, in this <strong>2023</strong> edition we<br />
attended with an almost 5000 m2 booth:<br />
the biggest ever. 46 machines, 12 new<br />
models and 22 machines IiOT connected,<br />
expressing IMA’s commitment towards<br />
innovation and digitalisation. Great<br />
emphasis on sustainability as one of the<br />
main pillars of the IMA System, presenting<br />
solutions to handle new eco-friendly<br />
materials on our equipment. We recorded<br />
excellent attendance and our customers<br />
were extremely pleased by our polyhedric<br />
portfolio characterised by innovation.<br />
Monica Cervellati, Corporate Communication<br />
and Exhibitions Director IMA<br />
“interpack <strong>2023</strong> has been a success for Metsä<br />
Board. In our Innovation Lab area we provided<br />
inspiration for the visitors around circular<br />
packaging solutions made with renewable<br />
and easily recyclable materials helping to<br />
reduce the use of plastic. This year’s discussions<br />
exceeded our expectations. The quality of<br />
visitors was surprisingly high coming from all over<br />
the world and fulfilled fully the expectations we<br />
had in exhibiting at this international fair.”<br />
Marjo Halonen, VP Communications<br />
Metsä Board<br />
“interpack is an important trade fair for us. In 2017<br />
we were still represented with a smaller stand,<br />
for <strong>2023</strong> we opted in favour of an enlargement.<br />
What we especially liked is the trade fair’s high<br />
international attendance and the new hall<br />
concept. We will be back in 2026 again.”<br />
Andreas Grabotin, Zone Director DACH<br />
markem-imaje<br />
“Interpack <strong>2023</strong> was one of the most eagerly<br />
awaited events for our industry. It was a<br />
great opportunity to meet our customers<br />
and partners again and to start new<br />
projects and collaborations. We exhibited<br />
more than 50 machines with a focus on<br />
sustainability, digital innovation, laboratory<br />
solutions, sterile packaging, inspection and<br />
traceability. In particular, our visitors showed<br />
interest in eco-friendly solutions, in our<br />
innovative robot with parallel architecture<br />
and AI applications. I was impressed by<br />
the determination of visitors who visited us<br />
with specific requests. At the same time, we<br />
regret that due to the difficulties the world<br />
is facing in this moment, we couldn’t meet<br />
customers from some geographical areas.”<br />
Valentina Marchesini, Director of Human<br />
Resources and Head of Marketing &<br />
Communications at Marchesini Group S.p.A.<br />
“For Uhlmann Pac-Systeme, interpack was<br />
a great success. Our stand concept with its<br />
clear focus on sustainability was very well<br />
received by visitors. We also stimulated the<br />
interest of trade fair visitors who actually did<br />
not have us on their programme. Sustainability<br />
as a driver of innovation in products and<br />
services, both at Parenteralia and Oral Solid<br />
JUNE <strong>2023</strong> FOOD & INGREDIENTS INTERNATIONAL<br />
17
Exhibitor Testimonials<br />
Dose - this is what our customers are looking<br />
for and this has also enabled us to develop<br />
new contacts. The live experience and the<br />
opportunity to just get in touch, that’s really a<br />
trademark of interpack, and we’re very happy<br />
that the fair could take place again.”<br />
Gabi Bauer, Head of Marketing &<br />
Communication Uhlmann Pac-Systeme<br />
“Process and packaging technology for a<br />
better life - that’s what visitors experienced at<br />
the Syntegon stand. This included numerous<br />
solutions with answers to market trends such as<br />
automation, digitalisation and sustainability.<br />
And the feedback from our customers showed<br />
that we have met their requirements. Whether<br />
new machines, entire lines or services, the<br />
interest was great. The first interpack with our<br />
Syntegon brand was a complete success for us”.<br />
Dr. Michael Grosse, Vorsitzender der<br />
Geschäftsführung Syntegon<br />
“The face-to-face conversations proved a<br />
tremendous added value for us. On all days<br />
we registered a high number of visits by<br />
customers and interested parties. Concrete<br />
business deals were already concluded<br />
during the trade fair days, and a multitude<br />
were initiated. At interpack we placed a lot of<br />
emphasis on flexible solutions for a wide variety<br />
of confectionery machinery for chocolate,<br />
marshmallows and jelly as well as on service and<br />
digitalisation to also always support customers<br />
beyond the initial equipment purchase.”<br />
Jessica Runkel, Managing Director Winkler und<br />
Dünnebier Süßwarenmaschinen<br />
“We are pleased that we can finally exhibit<br />
at interpack again after six years and meet<br />
with so many international customers after<br />
the pandemic period. Our principal theme<br />
at interpack is holistic line integration. As a<br />
total solutions provider we have extended<br />
our portfolio in various segments and are<br />
delighted that this has met with such strong<br />
interest among our many visitors.”<br />
Tobias Weber, CEO Weber<br />
Maschinenbau GmbH<br />
“Reusability has become a key criterion for<br />
packaging – be it of glass, paper or plastics.<br />
Starlinger’s circular solutions for Big Bags made<br />
of rPET and rPP went down especially well with<br />
our visitors at interpack. Our customer Packem<br />
from Brazil, a pioneer for Big Bags in recycled<br />
PET, was awarded the WorldStar Packaging<br />
Award for its Bag-to-Bag project. This was a<br />
special trade fair highlight for us!”<br />
Angelika Huemer, Managing Partner,<br />
Starlinger & Co Gesellschaft m.b.H.<br />
“We were absolutely delighted to be at<br />
interpack again at last after six years! To my<br />
mind, nothing replaces direct customer contact.<br />
We have brought along many new products to<br />
the trade fair, including various innovations with<br />
a focus on sustainability, process reliability and<br />
handling. Our stand at interpack was a perfect<br />
communication platform to enter into dialogue<br />
with customers and obtain direct feedback on<br />
our new products. Overall, the quality of visitors<br />
and also the volume were very good. We plan<br />
to be back in three years.”<br />
Axel Schäfer, Global Head of Marketing &<br />
Commercial Product Management, Schütz<br />
GmbH & Co. KGaA.<br />
“interpack is an important source of impetus<br />
for the transformation to more environmental<br />
protection and efficient production processes in<br />
the packaging industry. These are precisely the<br />
points we are targeting with our holistic solutions<br />
- whether with resource-saving packaging<br />
systems, comprehensive service offerings or<br />
forward-looking machine technologies. The<br />
strong interest shown in our solutions at interpack<br />
proves to us that we are on the right track.<br />
“Dr. Johannes T. Grobe, Geschäftsführer Sales<br />
und Service der KHS Gruppe<br />
“interpack <strong>2023</strong> was very successful for<br />
us - even in direct comparison to the last<br />
interpack, we recorded more visitors at our<br />
stand. We also rate the quality of the leads we<br />
captured as very positive.”<br />
Adrian Ritzhaupt, Group Director Commercial &<br />
Service, Mosca GmbH<br />
18 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
In food<br />
machinery,<br />
it is Lakidis...<br />
Founded in 1965 and headquartered in<br />
Greece, LAKIDIS SA company has a passion<br />
to offer the best and the most convenient<br />
machinery for the food manufacturers<br />
throughout its history of over a half century.<br />
Owing its success to this commitment, the<br />
company is constantly growing and building<br />
up a truly international brand. As a reliable<br />
producer of integrated solutions in the field<br />
of food machinery for over 57 years with a<br />
global network of around 30 agencies that<br />
distribute Lakidis <strong>Food</strong> Machinery and a great<br />
number of customers worldwide, Lakidis SA<br />
supports the processing of meat, poultry and<br />
fish products. The company also supports<br />
and provides solutions for industries such as<br />
petfood, snacks, puff pastry, sauce & dips,<br />
baby food, fruit and plant-based products.<br />
R&D development, production and<br />
assembling take place in private owned<br />
The Greek company’s sales<br />
team works with customers’<br />
team from beginning to<br />
the end to understand their<br />
needs, define a budget<br />
and develop balance<br />
between quality - production<br />
and costs and the R&D<br />
department develops the<br />
solutions most suitable for the<br />
customers’ demand. This way<br />
the customer gets what they<br />
really require and what is the<br />
most ideal for them.<br />
20 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
facilities, thus enabling compliance with<br />
the highest quality standards. Its vertical<br />
production unit ensures that it has full control<br />
over the production processes, accurate<br />
timing and maintain quality standards<br />
throughout all stages. The manufacturing<br />
of the company’s various codes starts with<br />
the selection of exclusive raw materials,<br />
runs through each stage with precision &<br />
consistency robot welding, CNC processing,<br />
glass blasting (surface treatment), and<br />
electric & electronic assembly. The<br />
production takes into account all known<br />
industry standards and goes far beyond<br />
that. Reliability, ease of use and compliance<br />
with the highest hygiene standards are the<br />
special features of the Lakidis products.<br />
Recommending the appropriate machine<br />
for each customer’s specific requirements<br />
is something Lakidis takes great value<br />
in. The company’s sales team works with<br />
customers’ team, from start to finish, to<br />
understand their needs, define a budget<br />
and develop balance between quality -<br />
production and costs. As a professional<br />
approach and respect to the customer, the<br />
Lakidis team is always close by and ready<br />
to help with meetings, video calls and<br />
technicians training when required. From the<br />
first spark of inspiration to implementing a<br />
solution, Lakidis is committed to excellence<br />
in everything they do. Because this is what<br />
they say: #welovewhatwedo.<br />
More information about the company<br />
and their products can be attained at:<br />
www.lakidis.gr, 14th Old National Rd.,<br />
Thessaloniki-Veria, Greece<br />
+30 2310 722772, +30 2310 722367,<br />
sales02@lakidis.gr.<br />
JUNE <strong>2023</strong> FOOD & INGREDIENTS INTERNATIONAL<br />
21
Liquid gold: technological solutions<br />
for drying and protecting actives<br />
When choosing between<br />
spray drying and spray<br />
granulation, the end product<br />
properties will determine<br />
the preferred method.<br />
decades to process high-volume bulk products<br />
such as milk powder. Spray drying is also<br />
ideal for products with a low solids content as<br />
relatively high temperatures can be used. Due<br />
to the fact that a lot of water evaporates, the<br />
cooling effect and the short processing time<br />
help reduce heat-related damage. However,<br />
the fine particles generated can create dust<br />
problems, especially when enzymes or other<br />
proteins are involved. As they are often potent<br />
allergens and finely distributed as dust, further<br />
processing is therefore required.<br />
Gudrun Ding<br />
Head of Business Development<br />
Process Technology<br />
Glatt Ingenieurtechnik<br />
The optimal process for the conversion of liquid<br />
products into bulk materials depends on the<br />
desired properties of the final particles, and<br />
the specific application. Here, Glatt is wellplaced<br />
to advise on the pros and cons of each<br />
method thanks to its experience and expertise<br />
in designing fluid bed systems for individual<br />
needs and end products.<br />
The process of drying liquids allows the<br />
resulting product to be more easily managed<br />
and stored at ambient temperatures.<br />
Furthermore, not only is the end product more<br />
stable than liquid raw materials, but it also has<br />
significantly reduced weight and volume, thus<br />
reducing transportation and storage costs.<br />
To dry liquids quickly and effectively, spraying<br />
them into a hot air stream (spray drying) is a<br />
cost-effective method that has been used for<br />
Targeted solutions for numerous applications<br />
Fluidised bed spray granulation processes<br />
take the basic concept of spray drying to a<br />
whole new level, with targeted solutions for a<br />
range of material systems, applications and<br />
market sectors. Compared with spray drying,<br />
the fluidised bed process allows the desired<br />
product properties, including structure and<br />
size, to be adjusted in a targeted manner. This is<br />
made possible by combining two process steps:<br />
convective drying or solidification and particle<br />
formation, with particle sizes from 200 µm to 2<br />
mm easily achievable. By contrast, spray drying<br />
only produces particles of about 10 µm - 300 µm<br />
in diameter. The dispersed droplet dries during<br />
its descent from the spray tower, which means<br />
its size is limited by the height of the tower, so<br />
significant particle growth can only be achieved<br />
with an additional agglomeration step.<br />
Fig.1: Spray granulated particles with onion structure.<br />
Copyright: Glatt<br />
22 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
Fig.2: Continuous fluid bed process with grinding-screen circuit.<br />
Copyright: Glatt<br />
Droplet formation and film drying<br />
In contrast to spray drying, during which the<br />
liquid containing solids is atomised in an empty<br />
process chamber, in spray granulation it is<br />
dispersed into a bed of fluidised particles. The<br />
solvent - usually water or an organic substance<br />
- quickly evaporates, so that particle<br />
growth occurs by droplet formation and film<br />
drying (Fig.1). During this process, known as<br />
granulation drying or build-up granulation,<br />
new nuclei are continually generated.<br />
They can be produced in two ways: by<br />
abrasion and/or the fact that some atomised<br />
droplets miss the particles suspended in the<br />
fluidised bed and dry directly. Externally,<br />
granulation nuclei can be formed from fine<br />
particles or crushed granulates derived from<br />
the grinding-screen circuit. Here, oversize and<br />
undersize particles are separated, crushed by<br />
a pin mill and fed back into the process. Both<br />
the direct (spray drying) nucleation - the socalled<br />
overspray - and the indirect nucleation<br />
control the steady growth of the particles<br />
during the process, and form the basis for<br />
stable and continuous granulation. (Fig.2)<br />
Creation of custom particles<br />
Thanks to their multi-chamber design,<br />
continuously operated fluidised bed spray<br />
granulation systems (Fig.3) allow for the<br />
combination of several process steps.<br />
Theoretically, a rectangular fluid bed system<br />
can be built to any size, so that different<br />
product properties can be set in successive<br />
process chambers to create custom particles.<br />
In several projects, Glatt process engineers<br />
were able to decrease the particles size<br />
significantly and generate soluble, powdery<br />
particles from a solution of e.g. hydrolysed<br />
proteins by using a fluid bed with an<br />
initial spray-drying step. These were then<br />
agglomerated and reached a higher density<br />
due to collisions and ongoing wetting. Finally,<br />
these particles dissolved faster in water<br />
as they immerse more quickly than purely<br />
spray-dried products. Besides the solubility,<br />
this process reduces packaging volumes due<br />
to the higher bulk density, which generates<br />
savings in storage and transportation - a step<br />
further for sustainability. (Fig.4)<br />
Fig.3: A wide range of material systems,<br />
applications and industrial sectors can profit<br />
from fluidised bed spray granulation.<br />
Copyright: Glatt<br />
JUNE <strong>2023</strong> FOOD & INGREDIENTS INTERNATIONAL<br />
23
Fig.4: Visibly different: REM-pictures of a fluidised<br />
bed spray granulation product (above) and<br />
the same product from a traditional spray tower.<br />
Fig.5: Cut granule with microencapsulated oil.<br />
Copyright: Glatt Copyright: Glatt Copyright: Glatt<br />
occur if the moisture suddenly escapes.<br />
Furthermore, depending on the drying speed<br />
and concentration of solids in the liquid, the<br />
particles might rupture, which makes them<br />
unsuitable for encapsulated actives. (Fig.5)<br />
Protecting active components<br />
Spray granulation also produces compact,<br />
round spheres with an onion-shaped structure<br />
by building up the product layer by layer. This<br />
enables flexible and complex product design as<br />
particles can be formed from different solid layers,<br />
with cores loaded and coated (Fig.6), giving<br />
nutraceutical manufacturers the opportunity<br />
to create functional products with added<br />
value. Furthermore, coating the previously spray<br />
granulated particles can be done with the same<br />
apparatus to protect the active component or<br />
mask unpleasant tastes and smells.<br />
Spray granulates differ from dried products in<br />
that particle size, shape and structure can be<br />
adjusted according to the desired application.<br />
Fluid bed spray granulation is recommended<br />
for sensitive nutraceuticals, for example, and<br />
for turning emulsions and oils into compact<br />
particles. As they have a smaller surface area<br />
compared with spray dried products, these<br />
nutraceuticals are better protected against<br />
oxidation and have a lower drying temperature.<br />
Glatt closely monitors every fluid bed project,<br />
from commission through to installation.<br />
Beyond the development of customised and<br />
functional product solutions, the company<br />
also offers project initiation, development and<br />
delivery to turnkey factories.<br />
Closed-circuit environment<br />
Multi-chamber fluidised bed systems can<br />
spray from above or below. Intermediate<br />
drying and cooling steps are also possible,<br />
and subsequent cooling can be done in the<br />
same unit. Fluidised bed spray granulation<br />
systems that handle organic solvents or<br />
oxidation-sensitive products can also be easily<br />
integrated into a closed-circuit environment.<br />
Copyright: Glatt<br />
A key difference between spray drying and<br />
fluidised bed spray granulation is particle size<br />
and morphology: in spray drying, particles dry<br />
from the outside in; while in fluidised-bed spray<br />
granulation, the particles dry from the inside out.<br />
The hot air stream in which the droplets dry<br />
creates a hard outer shell, which boosts the<br />
concentration of the dissolved component,<br />
yet the inner core of the particle remains<br />
liquid. As the temperature increases, this<br />
moisture evaporates and diffuses, causing<br />
hollow spheres. Indentations in the particles<br />
24 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong><br />
Fig.6: The onion-shaped structure is clearly visible<br />
in these amino acid granules.<br />
Meet Glatt in Istanbul:<br />
Visit Glatt at the <strong>Food</strong> & Nutritional<br />
<strong>Ingredients</strong> in Istanbul from May 31 to<br />
<strong>June</strong> 2, <strong>2023</strong>, hall10, booth D201. Don’t<br />
miss the lecture on “Spray Granulation vs.<br />
Spray Drying – Fluid Bed Technology as an<br />
Innovative Drying Process for Hydrolyzed<br />
Proteins?” on May 31, 16:45-17:15 local time<br />
by Dr. Jens Bergmann, Sales Manager<br />
Process Technology <strong>Food</strong>, Feed & Fine<br />
Chemicals, Glatt Ingenieurtechnik.
foodfeedfinechemicals.glatt.com<br />
Tailored enhancing of your ProducTs<br />
» Homogeneous and dust-free granules from powdery and liquid raw materials.<br />
» Drying and shaping in just one process step by fluidized bed and spouted bed technology.<br />
» Perfect determination of particle properties.<br />
» Maximum options for functionalization.<br />
» Protection of volatile and sensitive substances.<br />
» More performance, stability and safety for application, handling and storage.<br />
Glatt supports your product idea starting at the early stage of the product formulation and<br />
the process development to the scale up and the final production.<br />
Glatt. Integrated Process Solutions.
Juha Väre, CFO of Paulig<br />
International food and beverage<br />
company Paulig has announced<br />
a unique Climate Fund to<br />
accelerate climate emission<br />
reductions in its value chain. The<br />
fund, which is valued at EUR 2.7<br />
million in <strong>2023</strong>, will be allocated<br />
to projects targeting emission<br />
reductions in wheat and coffee<br />
value chains, logistics and<br />
Paulig’s own operations. Projects<br />
are chosen annually and are<br />
implemented together with<br />
Paulig’s partners and suppliers.<br />
In addition to the new fund,<br />
Paulig will continue other<br />
sustainability initiatives and work<br />
towards its ambitious targets.<br />
Paulig launches a unique<br />
Climate Fund to accelerate<br />
climate actions in the value chain<br />
“Our ambition is to be a sustainable frontrunner<br />
in the food and beverage industry, and our<br />
target is to reduce greenhouse gas emissions<br />
from our own operations by 80% and from our<br />
value chain by 50% by 2030. With this unique<br />
fund we will strengthen the impact and agility<br />
of our climate actions, enhance our innovation<br />
capabilities, and accelerate our progress<br />
towards our ambitious climate targets. The fund<br />
enables us to further drive actions that have<br />
the biggest value chain climate impact on the<br />
company level,” says Lea Rankinen, Director,<br />
Sustainability & Public Affairs at Paulig.<br />
Paulig has used a climate fee for emission ton<br />
to evaluate the needed budget for annual<br />
CO2 emission reductions. This budget forms<br />
the basis for the annual fund. For <strong>2023</strong>, the<br />
fund is valued at EUR 2.7 million.<br />
“We have used an internal carbon price of<br />
EUR 50 for CO2 ton and then evaluated the<br />
needed budget for our targeted climate<br />
impact reductions. This evaluated cost<br />
needed for targeted emission reductions<br />
is then included in our financial plan and<br />
annual budget. Applying the internal carbon<br />
price mechanism as part of our financial<br />
planning helps us understand how carbon<br />
emissions could affect our profit and loss<br />
statement and our investment choices,”<br />
explains Juha Väre, Paulig’s CFO.<br />
Focus on wheat and coffee value chains<br />
The fund is allocated to projects selected<br />
annually on the basis of Paulig’s strategic<br />
initiatives. The selection principles<br />
emphasise each project’s reduced climate<br />
impact potential, innovativeness, cost-<br />
26 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
efficiency and scalability potential. The<br />
fund is mainly allocated to projects related<br />
to wheat and coffee value chains and<br />
logistics. The rest of the projects are linked<br />
to emission reductions in Paulig’s own<br />
operations, such as the carbon neutrality<br />
of factories, as well as other collaborations.<br />
New project proposals and initiatives are<br />
reviewed annually.<br />
“Our criteria for selecting the projects<br />
are based on Paulig’s company strategy,<br />
sustainability approach and science-based<br />
climate targets. Tortillas and coffee have the<br />
biggest climate impact in our value chain.<br />
The focus is to help reduce emissions in raw<br />
materials farming and advance regenerative<br />
farming methods. Most of the projects are<br />
planned and implemented together with our<br />
suppliers and partners. Working together, we<br />
aim to discover new innovations and ways to<br />
improve our operations and collaboration,”<br />
Rankinen states.<br />
The climate impacts of the projects are<br />
measured using relevant carbon accounting<br />
standards and progress is followed up regularly.<br />
“We monitor the progress of the climate<br />
projects regularly against the targets and<br />
budget. Our goal is also to turn best practices<br />
into routines and adapt them as part of<br />
our operations. We will expand the use of<br />
new innovations, methods and technology<br />
discovered in the projects by scaling them<br />
within the value chain,” Rankinen continues.<br />
Paulig already has on-going climate projects<br />
that enhance more sustainable farming<br />
practices and cultivating methods regarding<br />
wheat production and coffee.<br />
Paulig will continue its work towards its<br />
ambitious sustainability targets. In addition to<br />
Climate action and circularity, the work focuses<br />
on Fair & Inclusive way of working and Health<br />
and well-being of people and the planet.<br />
JUNE <strong>2023</strong> FOOD & INGREDIENTS INTERNATIONAL<br />
27
Anuga and EIT <strong>Food</strong><br />
enter a strategic partnership<br />
The leading global trade fair for food and<br />
beverages taps into the extensive know-how<br />
of Europe’s leading initiative for food innovations.<br />
28 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
EIT <strong>Food</strong>, the world’s largest and<br />
most dynamic initiative for food<br />
innovations is the new partner of<br />
Anuga. In line with the key theme<br />
of Anuga, “Sustainable Growth”,<br />
the aim of the long-term, strategic<br />
partnership is to promote the<br />
dialogue and the interdisciplinary<br />
cooperation to achieve a<br />
sustainable food system. Together<br />
the leading global trade fair for<br />
food and beverages and EIT <strong>Food</strong><br />
will create a platform for innovative<br />
ideas and new sustainable<br />
developments in the food industry.<br />
To this end, they are bringing the<br />
most important players from the<br />
industry and fields of politics and<br />
business together at Anuga in<br />
Cologne from 7 to 11 October <strong>2023</strong>.<br />
“We are delighted to have the experts<br />
of EIT <strong>Food</strong> and its network on board<br />
in the scope of this new, strategic<br />
partnership. New ways towards an<br />
improved, global food system will be<br />
highlighted in the course of different<br />
event formats and subsequently there<br />
will be an opportunity to engage in a<br />
direct exchange with an international<br />
trade audience and the trade<br />
media,” explained Bastian Mingers,<br />
Vice President <strong>Food</strong>.<br />
Dr. Andy Zynga, CEO of EIT <strong>Food</strong>,<br />
adds: “EIT <strong>Food</strong> is very pleased to<br />
work more closely with Anuga, in<br />
addition to the partnership with<br />
Anuga HORIZON. The goal of the food<br />
community is clear: only together will<br />
we build an innovative and resilient<br />
food system, which is integral in<br />
driving greater food security and a<br />
healthier planet. This requires new<br />
ideas, solutions and collaboration<br />
within the industry, for which Anuga<br />
offers a fantastic opportunity.”<br />
The key contents of the partnership<br />
are among others:<br />
• a professional exchange and<br />
knowledge transfer<br />
• the joint development of the<br />
conference and event programme<br />
of Anuga with panel discussions,<br />
workshops and speakers<br />
• joint press events in the run-up to<br />
and during Anuga<br />
JUNE <strong>2023</strong> FOOD & INGREDIENTS INTERNATIONAL<br />
29
New investment action<br />
from Euro Gıda<br />
Euro Gıda, one of the leading food products manufacturers, is starting<br />
the construction of an additional warehouse facility in its factory in<br />
Kemalpasa, Izmir, to meet the increasing sales volume and production<br />
capacity. At the same time, it switches to the use of clean energy with<br />
the solar energy system installed on the roof of the factory.<br />
Euro Gıda, which has the strongest position in<br />
the sector in the category of pickles, roasted<br />
vegetables and gourmet sauces, produces<br />
private label products for the leading brands<br />
and retail markets of Turkey and Europe, while<br />
also reaching the whole world with the Melis<br />
brand. It exports 70% of its production, which is<br />
made with 55 thousand tons of raw vegetables<br />
per year it receives from contracted farmers<br />
with controlled agriculture.<br />
Established in 1995, Euro Gıda incorporated<br />
the Melis brand in 2007 and moved to its<br />
modern facilities with a closed area of 55,000<br />
m2 on a 75-decare land in Kemalpaşa, Izmir<br />
in 2013, which had been built with a large<br />
investment. In 2016, it further strengthened<br />
its position in the sector by acquiring Ran<br />
Tarımsal, which produces dried tomato and<br />
processed onion products. It has increased<br />
its capacity up to 120 million jars with<br />
machinery and line investments to meet the<br />
increasing business volume by gaining new<br />
customers and new markets every year. As of<br />
<strong>2023</strong>, it continues its investments with a new<br />
warehouse facility and Solar Energy System.<br />
30 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
The construction of the new warehouse<br />
facility, which will provide an additional<br />
storage area of 6150 m2 with a rack system<br />
with a capacity of 22 thousand pallets, which<br />
is planned to be completed in four months,<br />
started with the groundbreaking ceremony<br />
where Euro Gıda Chairman of the Board<br />
Haluk Önen, Advisory Board Members Renkin<br />
Akbulak, Pınar Ilgaz, Ahmet Süha Erol and<br />
General Manager Bahadır Açık pressed the<br />
button to pour the first foundation mortar.<br />
At the groundbreaking ceremony, it was also<br />
announced that the Solar Energy System was<br />
commissioned. Thanks to the 5,267 solar panels<br />
placed on the roof, it is planned that the<br />
electrical energy to be used in the production<br />
of pickles and canned vegetables, whose<br />
production season is summer, will be obtained<br />
from clean energy to a large extent.<br />
Speaking at the ceremony, Haluk Önen,<br />
Chairman of the Board of Directors, said,<br />
“As Euro Gıda, we are growing by adding<br />
new successes every year. We are proud<br />
of contributing to the export of our country<br />
and the development of our region. The<br />
jar capacity, which was 50 million when<br />
our factory was put into operation in 2013,<br />
has increased to 120 million jars today. We<br />
continue our investments within the framework<br />
of our needs. Thanks to our warehouse<br />
facility, which we laid the foundations of<br />
together today, we will effectively use all our<br />
production lines at full capacity and provide<br />
better service to our customers.”<br />
Speaking on his part at the ceremony, Bahadır<br />
Açık, General Manager of Euro Gıda, said:<br />
“With our respect to the nature and future<br />
generations, we started the investment for<br />
the SPP, we completed the assembly and<br />
installation of the panels. In the new season,<br />
we will produce our products with the<br />
electricity we obtain from solar energy. Thanks<br />
to the SPP we have commissioned, we will<br />
prevent approximately 2,500 tons of carbon<br />
emissions per year. The Aegean region has<br />
rich resources in every respect, and the sun<br />
is one of them. As we turn the cucumbers<br />
and vegetables grown in the fields under the<br />
Aegean sun into healthy products, we will now<br />
derive our energy from the sun.”<br />
JUNE <strong>2023</strong> FOOD & INGREDIENTS INTERNATIONAL<br />
31
New factory investment<br />
from Ulusoy Un<br />
in the earthquake zone<br />
Türkiye’s leading flour producer and exporter<br />
Ulusoy Un continues its investments.<br />
Ulusoy Un, which made a big impression<br />
with Söke, which it incorporated in 2022,<br />
bought a new flour factory in Hatay Antakya Organized<br />
Industrial Zone. Thus, while the number of factories<br />
with in Ulusoy Un increased to 5, the total production<br />
capacity increased from 3.925 tons/day<br />
to 4.200 tons/day. With the activation of the facility,<br />
it is aimed to contribute to the economic development<br />
and employment of the earthquake region.<br />
Ulusoy Un, which incorporated Söke in 2022<br />
and closed the year with a sales revenue<br />
of 20.4 billion TL, made a new factory<br />
investment in the earthquake zone. Ulusoy<br />
Un, registered in Hatay Province Belen<br />
District Şenbük Quarter, 113 Island, parcel<br />
3 in Hatay Antakya Organized Industrial<br />
Zone, on a 5,095 square meter land with<br />
a crushing capacity of 275 tons/day, with<br />
a total price of 14,350,000 Turkish Liras,<br />
registered in Block 113, parcel 4. The storage<br />
area on a land of 5,091 square meters was<br />
purchased with a total price of 5,000,000<br />
Turkish Liras. The facility, which has a closed<br />
32 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
and fully undamaged was determined. The<br />
facility is planned to be put into operation<br />
in the third quarter of <strong>2023</strong>, following the<br />
revision works to be carried out for capacity<br />
increase and technology renewal. With the<br />
commissioning of the facility, it is aimed<br />
to increase employment and contribute<br />
to economic development in the region<br />
affected by the earthquake disaster. Dr.<br />
Eren Günhan Ulusoy, Chairman of Ulusoy<br />
Un’s Board of Directors, said, “Ulusoy Un is a<br />
company that exports to 92 countries today<br />
and serves the food safety of not only Türkiye<br />
but also the world. Our company continues<br />
to grow with its new breakthroughs. With the<br />
purchase of shares of Söke Değirmencilik<br />
San ve Tic. A.Ş in 2022, a total of 2485 tons/<br />
day, 2085 tons/day in Samsun and 400 tons/<br />
day in Çorlu, 1440 tons/day capacity of<br />
Aydın and Ankara Factories belonging to this<br />
company has been increased. As a result of<br />
the addition, our total production capacity<br />
reached 3,925 tons/day. With the new<br />
purchase, our total production capacity will<br />
reach 4,200 tons/day, and we will continue<br />
to maintain our position as Türkiye’s largest<br />
flour producer by far. With this purchase,<br />
we aim to increase our export tonnage<br />
thanks to the cost advantage by using<br />
the ports in Mersin, Adana and Iskenderun<br />
regions for the supply of raw materials and<br />
the proximity to the southern neighbours<br />
of our country. With the production of the<br />
facility, our company will have access<br />
to the domestic market in the south and<br />
southeast of our country with more costeffective<br />
transportation. Thus, with our<br />
factories located in 5 different regions within<br />
our company, we will reach the active<br />
production capacity that will expand sales<br />
to all regions of Türkiye.”<br />
area of 6,880 square meters on a total area<br />
of 10,186 square meters, is currently inactive.<br />
A Quick Structural Health Monitoring (QSHM)<br />
report was obtained regarding whether<br />
it was damaged in the earthquake in<br />
Kahramanmaras, and all the buildings in<br />
the real estate in question were examined<br />
Consolidating its place in Türkiye’s largest<br />
companies surveys conducted for 2021, Ulusoy<br />
Un became the 323rd largest exporter in<br />
Turkey according to the TIM1000 list, the 71st<br />
company in the Fortune 500 list and the 86th<br />
largest company in Türkiye according to the<br />
Capital500 research. Ulusoy Un was also ranked<br />
28th in the “Top 500 Companies of Anatolia”<br />
research conducted by the Economist<br />
magazine. Ulusoy Un, one of the largest food<br />
companies in Türkiye, also has the innovation<br />
leader award of the food industry within the<br />
scope of the “Platinum Global 100 Index”.<br />
JUNE <strong>2023</strong> FOOD & INGREDIENTS INTERNATIONAL<br />
33
Nestlé inaugurates new research<br />
institute aimed at supporting<br />
sustainable food systems<br />
Nestlé has officially inaugurated the Institute<br />
of Agricultural Sciences to help advance<br />
sustainable food systems by delivering<br />
science-based solutions in agriculture.<br />
Speaking at the inauguration, Paul Bulcke,<br />
Nestlé Chairman, said: “We have nurtured<br />
direct relationships with generations of farmers<br />
around the world. To continue providing<br />
people with tasty, nutritious and affordable<br />
foods, we need to transition together to<br />
a more sustainable food system. The new<br />
institute will strengthen our expertise and<br />
use our global network to support farming<br />
communities and protect our planet.”<br />
With global food systems under pressure,<br />
there is an urgent need to accelerate new<br />
approaches that ensure a sustainable food<br />
supply for a growing world population while<br />
contributing to farmer livelihoods.<br />
At the new institute, Nestlé experts screen and<br />
develop solutions in key focus areas such as plant<br />
science, agricultural systems and dairy livestock.<br />
It builds on the company’s existing plant<br />
science expertise in coffee and cocoa. Over<br />
many years, Nestlé plant scientists have been<br />
contributing to Nestlé’s sustainable cocoa and<br />
coffee sourcing plans - the Nestlé Cocoa Plan<br />
and Nescafé Plan (pdf, 9Mb) - including the<br />
recent discovery of more disease and droughtresistant<br />
coffee varieties.<br />
Nestlé is now strengthening this expertise<br />
and expanding it to further crops, including<br />
pulses and grains. The institute is also working<br />
with farmers to trial regenerative agriculture<br />
practices to improve soil health and encourage<br />
biodiversity. In addition, experts explore novel<br />
approaches in dairy farming that have potential<br />
to reduce greenhouse gas emissions in the<br />
areas of cow feed and manure management.<br />
Jeroen Dijkman, Head of Nestlé Institute<br />
of Agricultural Sciences, said: “Our goal is<br />
to identify the most promising solutions to<br />
promote the production of nutritious raw<br />
materials while minimizing their environmental<br />
impact. We take a holistic approach and look<br />
at several factors including impact on yield,<br />
carbon footprint, food safety and cost, as well<br />
as the viability of scale-up.”<br />
As part of Nestlé’s global R&D network, the<br />
institute collaborates closely with external<br />
partners including farmers, universities,<br />
research organizations, startups and industry<br />
partners to assess and develop sciencebased<br />
solutions. The new institute reaffirms<br />
the company’s commitment to strengthening<br />
Switzerland’s unique innovation ecosystem.<br />
Speaking at the official opening, Valérie Dittli,<br />
State Councilor of the Swiss Canton of Vaud, said:<br />
“The new institute is strengthening the Canton<br />
of Vaud as a center of excellence for research<br />
and education in agriculture and nutrition. It also<br />
contributes to the efforts that are underway to<br />
support farmers in the face of climate change.<br />
Agriculture is at the core of quality nutrition<br />
and in the Canton of Vaud we can count on<br />
an innovative ecosystem that brings together<br />
partners including agricultural professionals,<br />
schools for higher education and private research<br />
centers such as the one from Nestlé.”<br />
In addition to its new facilities at Nestlé<br />
Research in Switzerland, the institute<br />
incorporates an existing plant science<br />
research unit in France, and farms based in<br />
Ecuador, Côte d’Ivoire and Thailand, as well as<br />
partnerships with research farms.<br />
34 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
IFF launches ENOVERA 2000<br />
range to replace up to 50 percent<br />
vital gluten in whole wheat bread<br />
IFF announced the launch of ENOVERATM<br />
2000 range in Europe, the latest addition to<br />
its comprehensive range of market-leading<br />
solutions for the bakery industry. A nextgeneration<br />
enzyme dough strengthener,<br />
ENOVERATM 2000 range is designed<br />
for bakery manufacturers interested in<br />
vital gluten replacement, particularly in<br />
challenging applications such as whole<br />
wheat bread. This breakthrough enzymatic<br />
innovation allows operational cost reductions<br />
without quality or volume trade-offs.<br />
European bakery producers are seeking<br />
to balance production costs with product<br />
quality in the face of ingredient supply issues<br />
and recent global economic instability. In<br />
parallel, consumer demand for healthier<br />
offerings, including whole wheat bread, is<br />
rising. Optimizing processes and formulations<br />
can help bakers navigate these challenging<br />
market conditions to remain competitive,<br />
efficient and appealing to consumers.<br />
ENOVERATM 2000 range is a robust solution<br />
designed to meet these needs without<br />
compromise. The dough strengtheners deliver<br />
dependability throughout production and<br />
provides superior finished product quality<br />
for whole wheat bread in comparison to<br />
existing alternatives in the market. An enzyme<br />
technology, ENOVERATM 2000 range performs<br />
equivalently or better than traditional<br />
emulsifiers and with a reduced dependence on<br />
aids used to compensate for inconsistencies. 1<br />
“Managing productivity and protecting cost<br />
margins is key for bakeries in Europe right<br />
now,” said Aurelie Gammelin, global product<br />
manager for Bakery IFF. ENOVERATM 2000 range<br />
is a true industry breakthrough; it reduces up to<br />
50 percent of vital gluten and brings functional<br />
equivalence to traditional emulsifiers–handling<br />
process variances and overdosing, as well as<br />
whole wheat applications. Our solution gives<br />
bakers the peace of mind they need to achieve<br />
their immediate business goals and operational<br />
priorities while still creating a great eating<br />
experience for consumers.”<br />
As a long-time global developer and<br />
manufacturer of enzyme solutions focused on<br />
the bakery industry, IFF leverages its unparalleled<br />
portfolio, knowledge and technical expertise<br />
across applications to help customers deliver<br />
winning products for the market every day.<br />
1<br />
IFF Internal Data<br />
Breakthrough<br />
enzyme<br />
solution allows<br />
industrial bakers<br />
to reduce costs<br />
in challenging<br />
applications<br />
without<br />
compromising<br />
product quality.<br />
JUNE <strong>2023</strong> FOOD & INGREDIENTS INTERNATIONAL<br />
35
Leading Finnish dairy company Valio has launched a new infant-grade<br />
skimmed milk powder, Valio Prime SMP. The dry blend-optimized product<br />
offers infant milk formula (IMF) manufacturers a more straightforward<br />
production process while ensuring the highest microbiological quality.<br />
Valio launches new infant-grade<br />
skimmed milk powder<br />
for dry-blend IMF production<br />
Valio Prime SMP is a unique new product built<br />
on decades of award-winning research and<br />
development. With this latest innovation in a<br />
category where product launches are rare,<br />
Valio is already creating a buzz in the market.<br />
Skimmed milk powder that meets the strictest<br />
dry blending requirements in infant nutrition<br />
The dry blending process enables<br />
manufacturers to flexibly customize their<br />
product selection to meet market needs.<br />
Valio Prime SMP is especially suited for<br />
small and medium-sized enterprises, as<br />
it is easy to incorporate into existing dry<br />
blend manufacturing processes, but larger<br />
manufacturers can also use it to<br />
streamline their production processes.<br />
Due to the absence of heat<br />
treatment after blending, the quality<br />
standards for dry blends are more<br />
stringent than those for wet blends.<br />
As a result, the ingredients must<br />
meet very high quality requirements,<br />
which can only be ensured by strictly<br />
limiting microbiological levels in the<br />
dry blending process.<br />
“Valio Prime SMP is manufactured in<br />
Valio’s new ultraclean facilities using<br />
only fresh Finnish milk that is ranked<br />
among the cleanest in the world. This<br />
results in an exceptional skimmed milk powder<br />
with a high degree of microbiological purity,”<br />
says Product Developer Christina Maksimow.<br />
Varied product portfolio encourages<br />
customers to innovate<br />
Valio’s 70 years of expertise in infant nutrition<br />
and 40 years of experience in developing highquality<br />
ingredients for IMF manufacturers form<br />
a great base for the experts in R&D to innovate<br />
and create new products that the customers<br />
need in the changing market environment.<br />
“Valio Prime SMP allows infant formula<br />
manufacturers to optimize their production<br />
processes and create exactly the kinds of<br />
blends they want for their products,”<br />
says Business Manager Laura Enbom.<br />
The new milk powder also enables<br />
Valio to serve IMF manufacturers<br />
even better than before.<br />
“Valio Prime SMP is a real<br />
masterpiece in our already<br />
comprehensive IMF portfolio.<br />
Our customers can rely on Valio’s<br />
expertise to provide them with<br />
the finest ingredients for their IMF<br />
production needs,” says Timo<br />
Pajari, Senior Vice President,<br />
Business Unit Powders.<br />
36 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
Givaudan celebrates 30 years<br />
of translating science<br />
into emotions with Sense It ®<br />
Sense It ® , a proprietary taste language<br />
created by Givaudan, is celebrating its<br />
30th anniversary. First developed in 1993, it<br />
has become a universal and standardised<br />
language used around the world for food<br />
experience characterisation, differentiation,<br />
and product innovation.<br />
Sense It ® has grown enormously since its<br />
inception, with Givaudan regularly adding new<br />
descriptors to the language. What began as a<br />
local tool for flavour characterisation has been<br />
transformed into a robust universal language<br />
with descriptors for flavour, taste and mouthfeel.<br />
As the language has grown, so has its ability<br />
to describe up-and-coming categories,<br />
such as plant-based meat. For example, the<br />
introduction of a mouthfeel language for<br />
solid applications was recently rolled out,<br />
enabling manufacturers to better understand<br />
how to modulate dry, astringent and juiciness<br />
characteristics in plant-based products.<br />
Fabio Campanile, Global Head of Science<br />
& Technology Taste & Wellbeing, explains,<br />
“Consumers know if they like or do not like a<br />
product, but have difficulty explaining why.<br />
Sense It ® helps bridge the gap between what<br />
consumers perceive and what they are able to<br />
express. Over the years the language has been<br />
expanded into new, important categories and so<br />
it continues to be very valuable in helping guide<br />
our customers with their product creation.”<br />
A strength of the Sense It ® language is that<br />
it allows usage in virtual environments, when<br />
alternatives to in-person consumer testing are<br />
needed. Trained panels at Givaudan were able<br />
to use Sense It ® along with their proprietary<br />
holistic profiling method to provide customers<br />
with highly accurate information on consumer<br />
perception without going to consumers.<br />
Looking to the future, digitisation will play a key<br />
role in simplifying the language’s increasing<br />
complexity and creating a seamless experience<br />
for users. Fabio remarked, “We’re creating a<br />
new set of digital tools that will help the user put<br />
their sensory perception of a product, such as<br />
a plant-based burger, into descriptive words<br />
that convey the full experience, including<br />
mouthfeel, colour and taste.”<br />
With +400 descriptors and<br />
digitisation plans, the<br />
sensory language is building<br />
an ever-clearer window into<br />
the consumer mind.<br />
While Sense It ® will greatly benefit from this<br />
digitisation, it’s also playing a pivotal role in<br />
helping AI tools and digital tools become<br />
more effective. By translating consumer<br />
perception into language, Sense It ® provides<br />
a rich vocabulary with which we can digitally<br />
communicate about the senses, supporting<br />
and enabling our next generation of<br />
language-based AI applications.<br />
JUNE <strong>2023</strong> FOOD & INGREDIENTS INTERNATIONAL<br />
37
ISM <strong>2023</strong>:<br />
Strong<br />
participation<br />
demonstrates<br />
the industry’s<br />
optimism<br />
The leading global trade<br />
fair for sweets and snacks<br />
impresses with innovations<br />
and new taste experiences<br />
Return to the usual<br />
January date in 2024.<br />
ISM once again offered a variety of the finest sweet and savoury treats from all over the world on<br />
exhibition space spanning around 100,000 square metres. As a one-off occurrence, the leading<br />
global trade fair for sweets and snacks was staged in April together with ProSweets Cologne -<br />
Special Edition and turned Cologne into the international hub for the entire industry again. Together<br />
the two trade fairs cover the complete value chain for sweets and snacks. After the re-start edition<br />
last year, 1,274 exhibitors from 71 countries presented current trends and new products. In total, the<br />
trade fair duo attracted more than 25,000 visitors from 135 countries.The international share of visitors<br />
from the trade was 72 percent and at 88 percent the foreign share of industry visitors was very high.<br />
This year a stronger focus was placed on<br />
addressing the challenges the industry is currently<br />
faced with and on the joint development of<br />
solutions. “We are delighted that ISM was able<br />
to set a strong signal in spite of the one-off<br />
postponement of the event from the January<br />
to the April. The positive figures, particularly with<br />
regards to the number of visitors, show that we<br />
are in a position to offer an outstanding trade fair<br />
of unique quality and internationality even under<br />
these difficult conditions,” Gerald Böse, President<br />
and Chief Executive Officer of Koelnmesse<br />
GmbH, emphasised.<br />
“The fact that exhibitors and visitors from<br />
the whole world flocked to Cologne on this<br />
unaccustomed date by way of exception,<br />
underlines the outstanding significance of this<br />
trade fair for the global sweets and snacks<br />
industry. The quality of the business contacts was<br />
very high. This was confirmed by representatives<br />
from both the industry and the trade,” Bastian<br />
Fassin, Chairman of International Sweets and<br />
Biscuits Fair Task Force (AISM), added. The AISM is<br />
the partner and industry sponsor of ISM.<br />
At 72 percent, the share of international trade<br />
visitors was customarily high. The European<br />
countries with the strongest participations this<br />
year were the Netherlands, Great Britain and<br />
Belgium. Growth was particularly registered<br />
in the number of visitors from Italy. Outside of<br />
Europe, the trade visitors primarily came from<br />
the USA, Korea and Israel.<br />
38 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
The Lab5 by ISM in Hall 5.2, the industry’s new<br />
“place to be” was a special highlight. Here, the<br />
visitors were able to discover new products in<br />
special sections such as the Start-up Area or<br />
the Trend Snacks Area, examine the innovations<br />
of the companies participating in the “New<br />
Product Showcase” special event and raise<br />
their glasses to an inspiring trade fair visit at the<br />
Lab5 Bar accompanied by nice music.<br />
New products and trends<br />
It was very apparent at ISM: Regarding their<br />
sweets and snacks more and more consumers<br />
are placing importance on healthy and<br />
natural ingredients. Plant-based products and<br />
ingredients are still booming, which is reflected<br />
at ISM by creative ideas for enriching foodstuffs<br />
with fibres. The focus is being placed more and<br />
more on exotic aromas. New flavours like Smoky<br />
Tandoori, Bloody Mary or Mussels in White Wine<br />
are to increasingly conquer the market.<br />
The Awards of ISM<br />
The three most innovative products were<br />
distinguished with the Product Showcase<br />
Award on the first day of the trade fair. First<br />
place went to the company tri d’Aix GmbH<br />
from Germany with its “sweet sugar-free candy<br />
floss”. CAL Marketing Pty. Ltd. from Australia<br />
was delighted at coming second with “Brown<br />
Sugar Boba Milk Tea Mochi”. World’s Coconut<br />
Trading SL claimed third place with “Purple<br />
Sweet Potato Chips BBQ” from Spain.<br />
Majlen Fazer, Senior Specialist in Product<br />
Quality, Cocoa and Chocolate at the largest<br />
Finnish food group, Fazer, is the winner of<br />
this year’s ISM Award. The largest and most<br />
important trade fair for sweets and snacks<br />
worldwide paid tribute to her commitment for<br />
JUNE <strong>2023</strong> FOOD & INGREDIENTS INTERNATIONAL<br />
39
more sustainability in the sweets and<br />
snacks industry during the ISM Dinner.<br />
The ISM Consumer Award <strong>2023</strong><br />
was conferred for the first time on<br />
the last day of the trade fair. The<br />
most popular item among all of<br />
the products submitted to the New<br />
Product Showcase was determined<br />
in a consumer voting on Instagram in<br />
cooperation with <strong>Food</strong>newsgermany.<br />
The ISM Consumer Award went to<br />
the company Mitsuba from the<br />
Netherlands for its Street <strong>Food</strong> Mix<br />
- a Japanese/Asiatic snack with an<br />
astounding taste.<br />
ISM in figures<br />
1,274 suppliers from 71 countries took<br />
part in ISM <strong>2023</strong>, 88 percent of whom<br />
came from abroad. They included 153<br />
German exhibitors and 1,121 exhibitors<br />
from abroad. More than 25,000 trade<br />
visitors from 135 countries attended ISM<br />
<strong>2023</strong>, the foreign share was 72 percent.<br />
The next ISM is scheduled to take<br />
place from 28 to 31 January 2024.<br />
40 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
www.torro.pl
Xinhua Silk Road:<br />
Refined coffee products<br />
injects vitality into Chinese<br />
coffee capital Pu’er City<br />
Pu’er City of southwest China’s Yunnan<br />
Province, located in the golden belt for coffee<br />
planting near the Tropic of Cancer with a vast<br />
hot zone area, abundant precipitation, and<br />
suitable ecological environment, is well known<br />
as the Chinese coffee capital.<br />
Statistics show that at present, the coffee<br />
planting area in the city reaches 679,000<br />
mu(about 45,266 hectares), which makes<br />
the city become a main coffee producing<br />
area with the the highest yield and the best<br />
quality in China, and a main coffee trade<br />
distribution center.<br />
In Nandaohe Village, Simao District of the city,<br />
Liao Xiugui and his families together run a coffee<br />
estate. Large-scale coffee cultivation carries<br />
the expectation of farmers for wealth. Through<br />
learning advanced cultivation techniques and<br />
management, farmers gradually increase the<br />
coffee output and roll out more refined and<br />
exquisite coffee products, Liao said.<br />
Deng Jialu, general manager of Yunnan<br />
Simao Beigui Coffee Co., Ltd., is exploring an<br />
innovative mode of deep integration of coffee<br />
and tourism in the city.<br />
“Through the construction of the coffee<br />
estate, visitors can not only learn about<br />
coffee cultivation in the field, but also brew<br />
a cup of their own coffee, learning the<br />
development of Yunnan coffee,” said Deng.<br />
Driven by market consumption, international<br />
standards and supportive policies, a total<br />
of eleven coffee enterprises above the<br />
designated size have been developed in<br />
the city in the recent years. Coffee beans<br />
produced in Tianyu Coffee Estate in Menglian<br />
County of the city were selected by Starbucks<br />
and received good market response.<br />
In September 2020, Pu’er coffee was listed<br />
in the first batch of China-EU agreement on<br />
geographical indications, realizing mutual<br />
recognition of geographical indication<br />
products between China and Europe and<br />
promoting Pu ‘er coffee to the EU market.<br />
In January <strong>2023</strong>, the Standardization<br />
Administration of China announced that Pu’er<br />
coffee has been approved as the national<br />
standard and got approval of its English<br />
version, which will comprehensively improve<br />
the coffee quality and promote coffee<br />
products to the international market.<br />
With the opening of China-Laos Railway and<br />
the completion of coffee processing industrial<br />
park in the city, Pu’er is likely to become<br />
China’s first stop for processing coffee<br />
importing from Southeast Asian countries.<br />
42 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
Symrise and Wageningen<br />
University and Research (WUR)<br />
to research legumes and turn<br />
them into products with<br />
optimal taste and functionality<br />
In a partnership with WUR, Symrise’s Taste, Nutrition & Health Division<br />
has started the Pulses Optimized for Flavor and Functionality project. It covers<br />
the supply chain from seed to product. The project takes a holistic approach,<br />
bringing together partners representing every stage of the protein supply chain<br />
from seed breeder to end user. By joining forces, Symrise and WUR are making<br />
a special contribution to sustainable solutions that producers can rapidly<br />
adopt and scale up and are also benefitting the planet and people.<br />
Biodiversity through variety<br />
The project investigates one of the major<br />
challenges of plant protein sources.<br />
Currently, legume proteins often lack<br />
optimal flavor and functionality for use<br />
in consumer products. This project sees<br />
Symrise, plant scientists, food scientists and<br />
other partners collaborating to improve<br />
this situation by combining their expertise,<br />
specifically for use in complex foods.<br />
The food industry and consumers are<br />
increasingly looking for proteins sources from<br />
legumes, such as peas and faba beans.<br />
They want them to replace animal protein in<br />
alternative meat and dairy products. They<br />
also want these product (ingredients) to come<br />
from responsibly sourced and processed raw<br />
materials. To cover this demand, the Symrise<br />
and Wageningen team and partners build a<br />
comprehensive ecosystem. It ranges from seed<br />
production to securing consumer acceptance<br />
of improved meat and dairy alternatives.<br />
The project aims to contribute to the<br />
alternative protein transition by breeding<br />
pulses for optimal flavor and functionality. The<br />
species the project focuses on grow well in<br />
the European climate. They also work well as<br />
protein sources for human consumption. And<br />
they produce a relatively high yield and fix<br />
the nitrogen content of the soil. These factors<br />
make legumes, certain pulses with dried<br />
edible seeds attractive as protein crops.<br />
“This investment by Symrise and the other<br />
consortium partners is improving product<br />
quality as well as supporting biodiversity by<br />
breeding better varieties of pulses like peas and<br />
fava beans. The project will enable significant<br />
growth in the European pulses supply chain. It<br />
will also continue to drive the development of<br />
responsibly sourced ingredients that enhance<br />
quality and taste in the alternative protein<br />
market,” says Dr. Melanie Stuertz, Research &<br />
Technology, Symrise AG.<br />
The project also welcomes participating<br />
organizations including Emsland Group, GDM<br />
Seeds, Plant & Bean, Symrise AG, Unilever,<br />
Vandinter Semo, Van Waveren, Vion <strong>Food</strong><br />
Nederland BV and Westland Kaas.<br />
A second publicly funded project with<br />
WUR, in which Symrise partnered, aims at<br />
developing an understanding of mechanisms<br />
driving flavor and texture perception of meat<br />
equivalents. It intends to apply its findings<br />
across the supply chain to improve sensory<br />
quality of meat equivalents. This project also<br />
includes different consortium partners.<br />
JUNE <strong>2023</strong> FOOD & INGREDIENTS INTERNATIONAL<br />
43
Fazer explores<br />
new opportunities<br />
within upcycling<br />
Business Finland<br />
grants funding<br />
for the three-year<br />
Fazer Upcycled<br />
programme<br />
Fazer took a step towards<br />
becoming a forerunner<br />
in foodtech solutions in<br />
2021 when the technology<br />
business unit Fazer <strong>Food</strong>tech<br />
was established. Now Fazer<br />
<strong>Food</strong>tech has initiated a<br />
long-term R&D programme<br />
focusing on finding new ways<br />
to upcycle side-streams<br />
and surplus materials. The<br />
Fazer Upcycled programme<br />
has received funding from<br />
Business Finland, and it will<br />
continue until 2026.<br />
The demand for natural and sustainable<br />
ingredients is growing in various industries,<br />
and Fazer has access to multiple potential<br />
raw materials. During the past years, Fazer<br />
has invested heavily in developing plantbased<br />
products and pioneering in various<br />
sustainable solutions based on Nordic oats. In<br />
addition to food innovations, Fazer is pursuing<br />
opportunities in fields that are new to the<br />
company, such as personal care.<br />
To accelerate innovation, Fazer has initiated<br />
a three-year R&D programme called Fazer<br />
Upcycled. With this programme Fazer takes a<br />
proactive leadership position in developing<br />
sustainable ingredients for the food industry<br />
based on upcycled side-stream. The idea is to<br />
pilot and develop completely new prototypes<br />
of different solutions which then can be further<br />
developed into sustainable consumer products.<br />
Another important goal is to promote entry to<br />
non-food markets, such as personal care, as well<br />
as strengthen the internationalisation and export<br />
efforts especially in B2B functional ingredients.<br />
In March <strong>2023</strong>, Business Finland – a governmental<br />
organisation for innovation funding and trade,<br />
travel, and investment promotion – granted<br />
funding for the Fazer Upcycled programme.<br />
“Business Finland’s funding for our Fazer<br />
Upcycled programme is essential, and we<br />
highly appreciate their support. The concrete<br />
goal of this programme is to develop several,<br />
new, upcycled plant-based ingredients that<br />
can be utilised in industries ranging from<br />
food and nutrition to personal care and<br />
other non-food applications,” says Jussi<br />
Loponen, VP, Fazer Group R&D.<br />
“There are many similarities in Fazer’s and<br />
Business Finland’s strategies. Sustainability<br />
plays a significant role in our operations, and<br />
Fazer aims at reducing food loss and the<br />
environmental impact of its own production<br />
and in the whole value chain. We see the<br />
Fazer Upcycled programme as a very potential<br />
and important initiative in the work towards<br />
these goals. Through our funding we want<br />
to support Fazer in its efforts, and Finland<br />
in becoming a superpower of sustainable<br />
44 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
development,” says Senior Advisor Aleksej<br />
Leppänen from Business Finland.<br />
Fazer <strong>Food</strong>tech combines sustainable<br />
ingredients with technology<br />
Fazer <strong>Food</strong>tech business unit was established<br />
to answer some of the health and climate<br />
challenges of the modern world. In this business<br />
unit, plant-based raw materials are transferred<br />
through innovation and by applying state-of-theart<br />
technology into sustainable ingredients. In<br />
part, Fazer uses its own side-streams and creates<br />
new products and solutions through upcycling.<br />
“We are continuously developing new<br />
solutions that allow us to improve our material<br />
efficiency and add value to underutilised<br />
production streams or side streams – this is<br />
what we call upcycling,” says Loponen.<br />
“Fazer Xylitol is a great example of circular<br />
economy and upcycling. Fazer Xylitol is<br />
produced from oat hulls – a side stream from<br />
our own oat mill – at our state-of-the-art<br />
xylitol factory in Lahti, Finland. Fazer Xylitol<br />
is a natural sweetener and a substitute<br />
for sugar, but it also offers plenty of other<br />
opportunities for product development<br />
for instance in personal care and<br />
pharmaceutical industry,” Loponen adds.<br />
Fazer’s sustainability work is divided into<br />
four key focus areas: Climate & Circularity,<br />
Sustainable products & Innovations,<br />
Sustainable sourcing, and People & Wellbeing.<br />
Innovating to create new sustainable<br />
food solutions through foodtech and reducing<br />
food loss and food waste are integrated into<br />
these ambitions that guide Fazer’s actions.<br />
JUNE <strong>2023</strong> FOOD & INGREDIENTS INTERNATIONAL<br />
45
The meat industry will return<br />
to the spotlight in Milan in 2024<br />
with MEAT-TECH and the new<br />
thematic exhibition PRO-TECH<br />
The MEAT-TECH press conference<br />
outlined the new characteristics of<br />
the event devoted to processing<br />
and packaging of cold cuts, meat<br />
and derivatives, which for the first<br />
time will broaden its scope to cover<br />
all high-protein foods.<br />
The exhibition MEAT-TECH (28-30 May 2024,<br />
Fiera Milano), unveiled at press conference,<br />
will showcase a complete ecosystem of<br />
industry-leading processing and packaging<br />
technologies for the cold cuts, meat and ready<br />
meals sector along with ingredients, flavourings<br />
and spices. The show will focus in particular on<br />
complete meat processing plants featuring<br />
the latest filling machines, preparation lines,<br />
weighing, portioning, forming and extrusion<br />
systems, and dosing and cooking systems.<br />
These versatile, high-performance production<br />
solutions meet the strictest food safety standards<br />
for meat products as well as innovative<br />
preparations for the vegetarian market. At this<br />
new edition of the show, industry professionals<br />
and innovative product development experts<br />
will have the opportunity to meet suppliers of<br />
technological solutions for both traditional and<br />
new protein-based products.<br />
This latter segment in particular will take centre<br />
stage at the new thematic exhibition PRO-<br />
TECH, which will complement the already<br />
extensive range of technology and solutions<br />
for meat processing and packaging that has<br />
always been exhibited at MEAT-TECH, with a<br />
series of alternative ingredients and specific<br />
solutions for this emerging market.<br />
46 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
PRO-TECH will be devoted entirely to new<br />
exhibition sectors such as fish, hard cheese,<br />
ready meals and pet food with a new focus on<br />
alternative proteins, plant-based foods, high<br />
protein foods and protein snacks.<br />
The show will have a new formula and a<br />
positioning in line with the most significant<br />
market dynamics and meat consumption<br />
trends of the future. Key trends will include<br />
growth in demand for high-quality meat<br />
originating from sustainable, non-antibioticintensive<br />
animal farming and an increased<br />
focus on plant-based alternatives such as<br />
soy, pulse and cereal products, as well as a<br />
boom in high-protein foods that are becoming<br />
increasingly sought after by retail outlets in<br />
response to growing consumer demand.<br />
MEAT-TECH 2024 will therefore serve as a platform<br />
for the entire protein food market, combining<br />
the exhibition’s longstanding experience with<br />
its ability to respond to market dynamics driven<br />
by new lifestyles and consumption patterns that<br />
take an integrated view of meat and meatlike<br />
protein. The exhibition, part of the Ipack<br />
Ima network of trade fairs, represents a point<br />
of convergence between complementary<br />
industries and production chains, giving them<br />
the opportunity to share ideas and accelerate<br />
the pace of innovation.<br />
With its unique combination of traditional<br />
and alternative ingredients and additives for<br />
new formulations, the best food processing<br />
technologies, packaging materials and<br />
technologies, end-of-line solutions, labelling<br />
and traceability, refrigeration and washing<br />
systems, cleaning, hygiene and safety<br />
equipment, as well as automation and robotics,<br />
the show is a highly specialised B2B event and<br />
will be the sector’s only appointment in 2024.<br />
“The new edition of MEAT-TECH demonstrates the<br />
event’s ability to interpret and anticipate market<br />
trends,” commented Simone Castelli, CEO of<br />
the show organiser Ipack Ima. “MEAT-TECH and<br />
PRO-TECH are part of Ipack Ima’s strategy aimed<br />
at creating an integrated exhibition platform<br />
capable of interacting with markets and sectors<br />
through the contacts generated by the new<br />
show concept. We therefore intend to offer<br />
exhibitors and visitors solutions based on wellestablished<br />
technologies that at the same time<br />
are constantly evolving thanks to digitalisation,<br />
machine learning and AI. The exhibition will<br />
cater to the needs of the constantly expanding<br />
and increasingly diversified protein food market,<br />
which covers everything from traditional meat<br />
and plant-based foods to new plant and nonplant-based<br />
forms of protein.”<br />
MEAT-TECH and the new PRO-TECH section<br />
are organised by Ipack Ima and will be held<br />
in the Fiera Milano exhibition centre from 28<br />
to 30 May 2024. The events will anticipate<br />
technological and production trends and<br />
explore the ways in which innovation and<br />
sustainability represent a springboard for the<br />
industry’s future development.<br />
JUNE <strong>2023</strong> FOOD & INGREDIENTS INTERNATIONAL<br />
47
Syntegon with stable<br />
business development in 2022<br />
Dr. Michael Grosse,<br />
Chief Executive Officer<br />
of Syntegon<br />
Dr. Peter Hackel,<br />
Chief Financial Officer<br />
of Syntegon<br />
New solutions for the food industries provide answers<br />
to abiding demand for automation.<br />
Syntegon looks back on a stable business<br />
development in 2022. Thanks to its proven<br />
machinery and service portfolio, innovative<br />
powers, and global footprint with 37 sites in<br />
20 countries, the company increased both<br />
order income and sales last year despite the<br />
persistent challenges of the global supply<br />
chain crisis. Order income rose by 3.0 percent<br />
from 1.50 billion EUR to 1.55 billion EUR, while<br />
total sales increased by 2.6 percent from 1.41<br />
billion EUR to 1.44 billion EUR. Global machine<br />
sales accounted for two thirds of total sales; the<br />
remaining third was earned with Syntegon’s<br />
service offering. Sales in 2022 were generated<br />
in roughly equal parts in the most important<br />
markets around the globe: 32 percent in Europe,<br />
33 percent in North America, and 35 percent in<br />
Asia and the rest of the world. America’s share<br />
increased slightly, while Europe’s decreased<br />
somewhat. “In a year of challenging conditions,<br />
we succeeded in developing our business<br />
in a stable fashion thanks to our proven<br />
customer and supplier relationships, our global<br />
positioning, and our innovations,” says Dr. Peter<br />
Hackel, Chief Financial Officer of Syntegon.<br />
Trends in 2022<br />
The war against Ukraine, the energy crisis<br />
affecting Europe in particular, and the<br />
challenges of the global supply chain situation<br />
made their mark on the 2022 business year.<br />
High inflation rates also had an impact on the<br />
economy, especially in Europe and North and<br />
Central America. Despite these conditions,<br />
Syntegon has succeeded in continuing to<br />
develop its business in a stable manner.<br />
The trend towards more sustainable packaging<br />
solutions persists in the food industry. Syntegon is<br />
seeing this not only in its new machine business,<br />
a sector in which the company has been<br />
developing innovative solutions with alternative<br />
packaging materials for many years; but also<br />
increasingly in its services – for example, when<br />
retrofitting existing systems to efficiently handle<br />
sustainable packaging materials.<br />
48 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
The process towards increased automation,<br />
accelerated by the Corona pandemic,<br />
continued in 2022. Last year, Syntegon<br />
experienced strong demand for its processing<br />
and packaging technology in the food industry,<br />
particularly in North America, and especially in<br />
the chocolate and candy bar market segments.<br />
The end of the special Covid 19 stimulus in<br />
the Chinese market had an impact on the<br />
pharmaceutical industry. Trends that had<br />
been overshadowed by the pandemic in<br />
previous years rebounded in 2022. These<br />
include the shift toward small lot sizes for<br />
personalized medicines, such as those used<br />
to treat cancer. Syntegon’s Pharma division,<br />
which accounts for 54 percent of total sales,<br />
has seen the resumption of projects in this area<br />
and registered strong demands in regions,<br />
where in previous years many investments had<br />
been deferred, particularly in Latin America.<br />
The issue of sustainability has also become<br />
increasingly relevant in the pharmaceutical<br />
sector, especially in terms of reducing<br />
manufacturing companies’ carbon footprint.<br />
Sustainability and responsibility<br />
In 2022, Syntegon again stepped up its efforts<br />
towards environmental, social, and corporate<br />
governance (ESG). One of the company’s<br />
goals is to reduce its CO2 emissions by 25<br />
percent until 2025 compared to 2019. To this<br />
end, Syntegon built new photovoltaic plants<br />
at its sites in Beringen (Switzerland), Crailsheim<br />
(Germany), Dresden (Germany) and Verna<br />
(India), among others, in 2022.<br />
The company also supports its customers<br />
on their journey to more sustainable<br />
manufacturing. A newly developed life-cycle<br />
assessment, certified by TÜV Rheinland, a<br />
German association for technical inspection,<br />
enables Syntegon to offer to manufacturing<br />
companies in the pharmaceutical and food<br />
industries a totally transparent view of their<br />
machines’ carbon footprint.<br />
The process and packaging technology provider<br />
also takes responsibility for its 5,800 employees.<br />
A worldwide survey of the workforce conducted<br />
in 2022 found that employee engagement and<br />
commitment rates have again increased, and<br />
they had already been well above the industry<br />
average in the previous year. The recently<br />
published LinkedIn Top Companies ranking<br />
confirms this. The professional social network<br />
ranked Syntegon second among the 25 best<br />
employers for career advancement in Germany.<br />
Despite challenging market conditions,<br />
Syntegon looks back on a stable<br />
business development in 2022.<br />
JUNE <strong>2023</strong> FOOD & INGREDIENTS INTERNATIONAL<br />
49
Research and development<br />
In 2022, Syntegon continued to pursue marketspecific<br />
research projects at more than ten<br />
competence centers. The company’s 1,400<br />
employees in research and development<br />
produced many innovations, as is reflected in<br />
the increased patent and patent application<br />
count of 2,000 (2021: 1,800). At 49 million euros,<br />
R&D spending in 2022 was higher than in the<br />
previous year (46 million euros).<br />
“Our business is centered on the requirements<br />
of our customers. This is why we are always<br />
working on new processing and packaging<br />
solutions for the pharmaceutical and food<br />
industries, and are driving market trends such<br />
as sustainability, digitalization and automation,”<br />
says Dr. Michael Grosse, CEO of Syntegon.<br />
Systems expertise for food<br />
Several new developments launched by Syntegon<br />
in 2022 underscore the company’s commitment<br />
to sustainability. It integrated lock-style<br />
technology into its proven Sigpack TTM cartoner<br />
platform to cut energy and material costs. The<br />
new PMX packaging machine for ground coffee<br />
and whole beans processes recyclable monomaterials<br />
and enables condition monitoring to<br />
save energy and materials.<br />
In 2022, Syntegon played a part in shaping the<br />
trend towards increased automation in the<br />
food industry with various innovations. These<br />
included the new DCS discharge station and<br />
the innovative IDH (Intelligent Direct Handling)<br />
system for processing cookies and crackers in<br />
an extraordinarily efficient yet gentle way, as<br />
well as the NutraFlash line for the starchless<br />
production of gummy and jelly products.<br />
Syntegon automates process steps such<br />
as handling, feeding, and loading with the<br />
advanced version of its highly flexible Robotic<br />
Pick & Place (RPP) platform. Selling its 300th<br />
bar packaging system in 2022 is yet another<br />
demonstration of Syntegon’s ability to meet<br />
current market demands for efficiency while<br />
maintaining high quality and flexibility.<br />
Innovations for the pharmaceutical industry<br />
Syntegon’s Pharma division garnered a<br />
prestigious prize in 2022 when Versynta<br />
microBatch won the German Packaging<br />
Award. Syntegon is developing the fully<br />
automated, gloveless production cell together<br />
with Vetter, a global pharmaceutical service<br />
provider, to address the need for smallest<br />
batches of highly effective liquid drugs.<br />
In 2022, Syntegon also rolled out new solutions<br />
– the Solidlab 2 Plus fluid bed laboratory<br />
unit and the TPR 200 Plus tablet press – for<br />
manufacturing pharmaceuticals in solid<br />
dosage forms. Both technologies save time<br />
by enabling a quick scale up from R&D<br />
to production, particularly for continuous<br />
manufacturing processes.<br />
Extended portfolio in the area of services and<br />
digital solutions<br />
In 2022, the continuous expansion of the<br />
company’s services and digital solutions<br />
portfolio played an essential part in catering<br />
even better to daily customer needs for<br />
Syntegon’s 67,000 installed machines<br />
worldwide. Syntegon added service<br />
agreements to its portfolio to offer effective<br />
asset and maintenance management services<br />
to customers at fixed prices.<br />
The new cloud-based software Synexio enables<br />
machine and production data to be collected,<br />
evaluated, and visualized in real time. Overall,<br />
the processing and packaging technology<br />
experts pushed ahead with the digitalization of<br />
machine connectivity and have interfaced a<br />
growing number of customer machines.<br />
Syntegon reorganized its supply chain structure<br />
for spare parts last year, which enabled the<br />
company to significantly improve its delivery<br />
times and punctuality in customer projects.<br />
The service business grew in response to<br />
increasing demand for service agreements<br />
and digital solutions, particularly in America.<br />
Market trends to continue in <strong>2023</strong><br />
The interpack industry trade fair, to be held<br />
in Düsseldorf (Germany) on May 4 through<br />
10, will be a highlight for Syntegon in <strong>2023</strong>.<br />
The company will once again provide<br />
answers to the market trends of sustainability,<br />
digitalization, and automation with new<br />
products for the pharmaceutical and food<br />
industries to be featured at this show.<br />
Having recently joined the Science Based<br />
Target Initiative, Syntegon is going to have its<br />
emissions reduction targets validated in the<br />
months ahead. The company will also publish<br />
its first sustainability report at midyear.<br />
“We will again contribute in <strong>2023</strong> with our<br />
solutions, doing our part to provide people<br />
with safely packaged food and medicines<br />
produced to the highest manufacturing<br />
standards. This we do in keeping with the spirit<br />
of our mission – processing and packaging for<br />
a better life,” says Dr. Michael Grosse in closing.<br />
50 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
Sayhun, a sought-after name<br />
in water and beverages<br />
Producing a wide variety<br />
of beverages and selling<br />
professionally in domestic and<br />
foreign markets with “Sayhun”<br />
brand, the company has its<br />
strict rules and principles for<br />
guaranteed success and<br />
customer satisfaction.<br />
“Sayhun Group Bottlers” LLC is considered<br />
one of the most advanced company in the<br />
field of drinking water and beverages. As<br />
the concentrate of the water is an a high<br />
quality and modern production line meets<br />
international standards International company<br />
Pepsi Co concluded contract in production its<br />
products. Nowadays “Sayhun Group Bottlers”<br />
LLC obtained international certificate SGS for<br />
its drinking water and beverages. As a matter of<br />
52 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
fact beverages are produced from European ingredients<br />
and controlled every step of production. The capacity<br />
of the factory is considered about 12 million bottlers<br />
per month. The Factory produces drinking water<br />
Trade Mark “Sayhun” with mineralization<br />
149 mg in 0.5, 1.5, 1, 5 and 10 bottle liter and<br />
beverages in 5 kinds of taste Trade Mark “WF”.<br />
`Production of carbonated and noncarbonated<br />
soft drinks, carbonated and<br />
non-carbonated treated with ozone)<br />
drinking water in PET packaging. The<br />
volume begins from 0.5 l, 1l, 1.5l, 5l and<br />
10l. Three modern production lines TM “KHS”<br />
(Germany) are activated at this factory.<br />
Nowadays, “Sayhun Group Botllers” LLC<br />
exports its products to the countries CIS. One<br />
of these days, it is going to export to the countries of<br />
Asia, Middle East, Europe and Turkey.<br />
JUNE <strong>2023</strong> FOOD & INGREDIENTS INTERNATIONAL<br />
53
Sayhun with Pepsi Co<br />
The goals for the short period:<br />
1. Establish new additional<br />
water hole<br />
2. Take part in all international<br />
exhibitions<br />
3. Establish Trade Houses<br />
in 50 countries<br />
The goals for the long period:<br />
1. Produces mineral water<br />
in a high mineralization<br />
2. Full modernization of production<br />
line in producing juice beverages<br />
3. Establish factories<br />
at neighbored countries<br />
“Sayhun Group Botllers” LLC invites<br />
all buyers - companies of the world<br />
who is strongly needs in purchasing<br />
drinking water and beverages. We<br />
are ready to export at any amount<br />
without delay and with proper prices.<br />
Our logo: “Purity of Pleasure”<br />
54 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
UCIMA and IPACK-IMA MILANO 2025:<br />
global technological<br />
excellence meets innovation<br />
At the joint press conference, UCIMA and IPACK-IMA discussed<br />
the strategies behind the international exhibition’s<br />
development and provided an overview<br />
of the state of the Italian and global packaging industry.<br />
Technological innovation, the international<br />
competitive scenario, a strong presence in key<br />
global markets, business models, sustainability<br />
and an innovative exhibition formula and<br />
organisational approach were the topics<br />
discussed in detail at the press conference in<br />
interpack Düsseldorf organised by IPACK-IMA<br />
MILANO (to be held from 27 to 30 May 2025)<br />
and UCIMA (Italian packaging machinery<br />
manufacturers’ association).<br />
“Today’s event offered a comprehensive<br />
overview of the state of the international<br />
packaging industry,” said Riccardo Cavanna,<br />
chairman of UCIMA. “We wanted to discuss<br />
topics relating to all areas of the industry so as<br />
to provide companies with a comprehensive<br />
picture of market trends. We also launched the<br />
We Make Packaging brand, which is intended to<br />
cover all the promotional activities undertaken<br />
by Ucima for the Italian packaging industry, both<br />
in Italy and abroad. It marks a first step in our<br />
ongoing promotional strategy for a sector that<br />
represents Italian excellence worldwide.”<br />
The press conference also discussed the<br />
development strategy adopted for the IPACK-<br />
IMA platform, conceived as an integrated and<br />
56 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
synergistic exhibition of the most innovative and<br />
important offerings in terms of technologies<br />
and materials, divided into four major areas of<br />
specialisation: grain based food, liquid food &<br />
beverage, pharma and chemicals. In addition,<br />
one of the real highlights of the show will be<br />
the sector of technologies and solutions for<br />
secondary and tertiary packaging, including<br />
the end-of-line stage, automation and robotics,<br />
coding and traceability systems.<br />
“Over the coming years we will concentrate<br />
our efforts on expanding and innovating<br />
our range of offerings through Ipack Ima’s<br />
integrated platform,” said Valerio Soli, chairman<br />
of Ipack Ima. “We will look at the market and its<br />
future trends to help us successfully anticipate<br />
the needs of exhibitors and visitors from all<br />
over the world. In particular, we will focus on<br />
concepts such as digitalisation, technological<br />
innovation and sustainability, all of which are<br />
themes that are becoming increasingly topical<br />
and important for our industry. At IPACK-IMA<br />
MILANO 2025 we aim to provide exhibitors and<br />
visitors with all the answers they need to identify,<br />
strengthen and expand the business trajectories<br />
of the extraordinary companies present at<br />
the show, all of which represent the greatest<br />
capacity for innovation on a global scale.<br />
The exhibition will adopt a unique strategy<br />
and governance model based on a flexible<br />
approach to the market and its continuous<br />
changes in order to observe the industry in<br />
detail and provide a comprehensive view of<br />
technology and its future development.”<br />
“Our aim is to consolidate the IPACK-IMA of the<br />
future as an integrated platform of specialised<br />
and complementary trade fairs in order to foster<br />
a process of convergence which in turn will act<br />
as a business accelerator,” said Simone Castelli,<br />
CEO of Ipack Ima srl. “Our new strategy focuses<br />
on packaging technologies and materials for<br />
the target markets of the sectors hosted at the<br />
show, such as grain-based foods, beverage and<br />
liquid food, and pharmaceuticals. We also aim<br />
to bring together the transversal sectors that we<br />
have always hosted: secondary and tertiary<br />
packaging, end-of-line, traceability and coding,<br />
digitalisation and robotics. Our aim is to combine<br />
intensive and multidisciplinary content while<br />
promoting extensive, effective and functional<br />
participation in terms of numbers, markets and<br />
international attendance. Our slogan, The Art<br />
of Innovation, refers to the inventive talent that<br />
has enabled our industry to develop the world’s<br />
finest technical and technological solutions over<br />
the years and is intended to promote IPACK-IMA<br />
MILANO as the ideal venue for showcasing these<br />
skills through global technological excellence.”<br />
Valentino Valentini, Deputy Minister for Business<br />
and Made in Italy, concluded: “Packaging<br />
is one of the key sectors of Italian industry.<br />
The quality of our machinery is recognised<br />
the world over and reflects Italy’s ability to<br />
achieve constant technological progress while<br />
maintaining the values of our manufacturing<br />
tradition. The Italian government, and in<br />
particular the Ministry for Business and Made<br />
in Italy that I represent, sees this is a vital sector,<br />
and one that we intend to continue to support<br />
with ever greater commitment. We will likewise<br />
be supporting IPACK-IMA, which will be a<br />
major opportunity to promote Made in Italy.<br />
The message the government wants to send<br />
out is that companies and workers can count<br />
on our support and that we will do everything<br />
possible to enable them to be even more<br />
competitive in the global marketplace.”<br />
JUNE <strong>2023</strong> FOOD & INGREDIENTS INTERNATIONAL<br />
57
Pictured Left to Right: Denis Robert, Canadian Ambassador to the Kingdom of Denmark;<br />
Andrew Richard, Founder and CTO of COMET; Martin Damn, Mayor of Kalundborg;<br />
Rich Troyer, CEO of COMET; Christian Ree, Chairman of Meliora Bio.<br />
COMET opens world’s<br />
first high-purity arabinoxylan<br />
dietary fiber production facility<br />
COMET, the manufacturer of Arrabina ®<br />
prebiotic dietary fiber, held a ribbon-cutting<br />
ceremony today to celebrate its new<br />
production facility in Kalundborg, Denmark.<br />
The first-of-its-kind facility uses the company’s<br />
patented upcycling process to produce<br />
high-purity arabinoxylan, a highly soughtafter<br />
dietary fiber. It will supply over 4 million<br />
kilograms annually of COMET’s Arrabina ® line<br />
of proprietary arabinoxylan dietary fiber for<br />
food, beverage, and supplement customers.<br />
Based in London, Ontario, and Schaumburg,<br />
Illinois, COMET is the only company with the<br />
IP and expertise needed to perfect nature’s<br />
best fiber, arabinoxylan, an FDA-recognized<br />
dietary fiber with superior tolerance in the<br />
gut and clinically proven prebiotic benefits.<br />
COMET’s proprietary line of Arrabina ®<br />
arabinoxylan dietary fiber was specifically<br />
developed to fill the market need for a<br />
low-dose prebiotic fiber with unmatched<br />
versatility. The line of fully-soluble powders is<br />
pH and heat-resistant, making it easy to add<br />
to existing formulations, even gummies and<br />
shelf-stable carbonated beverages.<br />
“Today is a significant milestone for our<br />
company,” said Rich Troyer, CEO of COMET.<br />
“Increasing the supply of Arrabina ® will help our<br />
58 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
figlobal.com/africa
customers enhance their products’ gut health<br />
benefits and supply chain sustainability.”<br />
In 2021, the company partnered with Meliora Bio<br />
to upgrade and expand its existing facility with<br />
COMET’S patented upcycling technology. The<br />
facility is part of the Kalundborg Eco-Industrial<br />
Park (Kalundborg Symbiosis), an industrial<br />
network of private and public companies<br />
known for circular economy principles and<br />
sustainable practices. Meliora Bio’s facility uses<br />
renewable power, which enables the ultra-lowcarbon<br />
production of Arrabina ® along with the<br />
existing production of biofuel and lignin.<br />
“This is a big and much anticipated day for<br />
Meliora Bio, and we are very excited about our<br />
partnership with COMET,” said Christian Ree,<br />
Chairman of Meliora Bio. “Adding COMET’s<br />
production of Arrabina ® dietary fiber to our<br />
existing production enables an unprecedented<br />
utilization rate of our raw material. It’s a perfect<br />
fit for our facility in terms of innovation within<br />
sustainability and commercial potential.”<br />
COMET’s Arrabina ® is Upcycled Certified<br />
with Meliora Bio partnering with Danish<br />
farmers to source local wheat straw for its<br />
production. The partnership benefits the<br />
farmers by utilizing their whole harvest and<br />
supports COMET’s sustainability mission.<br />
“By prioritizing sustainability in our food<br />
production, we can create a brighter and more<br />
equitable future for all,” said Jacob Jensen,<br />
the Danish Minister for <strong>Food</strong>, Agriculture and<br />
Fisheries. “Today marks an important step in that<br />
direction. I look forward to seeing the positive<br />
impact the new facility will have on our food<br />
industry and the wider community.”<br />
The ribbon-cutting ceremony was attended by local officials,<br />
industry partners and members of the COMET team. The event featured tours<br />
of the new facility and showcased the company’s patented upcycling technology.<br />
60 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
Revolutionary<br />
digital printing press<br />
for flexible food packaging<br />
at last stages of printing and<br />
processing requirements<br />
for production applications<br />
The new press uses waterbased,<br />
food-safe inks,<br />
ensuring that the digitally<br />
printed packaging not only<br />
looks good but also meets<br />
the highest standards of<br />
safety and hygiene.<br />
Kyoto, Japan / Aalsmeer, the Netherlands –<br />
SCREEN, a leading manufacturer of innovative<br />
Inkjet digital printing equipment, has recently<br />
announced the upcoming launch of its latest<br />
cutting-edge digital printing press for flexible<br />
packaging films: the New Truepress PAC830F.<br />
The machine is set to revolutionize the flexible<br />
packaging industry, offering the speed<br />
and print quality demanded by production<br />
applications, and full safety compliance for<br />
food packaging applications.<br />
With the increasing demand for safe and<br />
sustainable packaging solutions, SCREEN<br />
has been dedicated to developing a digital<br />
printing press that prioritizes these critical<br />
issues. The new press uses water-based, foodsafe<br />
inks, ensuring that the digitally printed<br />
packaging not only looks good but also meets<br />
the highest standards of safety and hygiene.<br />
The Truepress PAC830F digital printing engine<br />
is 100% digital, featuring CMYK and heavy<br />
white printheads, making it ideal for producing<br />
mainstream flexible packaging. With a speed<br />
of 75m/min, the machine delivers a high level<br />
of productivity, allowing businesses to meet<br />
customer demands with ease, such as quick<br />
turnaround deliveries. This state-of-the-art<br />
machine is the perfect solution for flexible<br />
packaging converters looking to improve<br />
efficiency, future-proof their printing operations<br />
and stay ahead of the competition.<br />
SCREEN has worked to optimize this cutting-edge<br />
digital printing press with customer requirements<br />
in mind. The performance and suitability of the<br />
machine for the production of mainstream<br />
flexible packaging has been extensively<br />
validated using the already-established standard<br />
conversion processes. This innovative product<br />
is at the last stages of unveiling and will be<br />
available soon for purchase.<br />
“We are excited to finally bring this revolutionary<br />
product to the market,” said Mr Yukiyoshi<br />
Tanaka, Representative Director/President<br />
and Corporate Officer. “Our new digital<br />
printing press is a game-changer in the flexible<br />
packaging industry, offering a safe, sustainable,<br />
and high-speed solution that meets the<br />
growing demand for quality and safety in food<br />
packaging. We are confident that this machine<br />
will enable our customers to stay ahead of the<br />
curve and provide their customers with the best<br />
packaging solutions available.”<br />
62 FOOD & INGREDIENTS INTERNATIONAL JUNE <strong>2023</strong>
Inspired<br />
by the nature<br />
JANUARY-FEBRUARY <strong>2023</strong><br />
www.plantbasedfoodnews.com<br />
Consuming plant-based products habit growing fast<br />
More natural<br />
Gulfood<br />
deserves applauses<br />
PRINT COPIES<br />
8,650<br />
+<br />
+<br />
DIGITAL COPIES<br />
OVER 58,000<br />
AT ALL MAJOR<br />
TRADE SHOWS<br />
Digital copies of the magazine is up at international magazine platforms such as<br />
yumpuu, magzter and Turkcell Application.<br />
www.plantbasedfoodnews.com
On 23 and 24 May, the private label industry will gather again<br />
at PLMA’s annual “World of Private Label” International Trade<br />
Show at the RAI Exhibition Centre in Amsterdam.<br />
More than 25,000 trade professionals from 120 countries will<br />
assemble. Exhibiting manufacturers will be joined by visiting<br />
retailers, wholesalers, importers, exporters and others, to<br />
examine products, strengthen or start partnerships, identify<br />
innovation and plan for profitable growth in the years ahead.<br />
Interested in attending?<br />
Go to www.plma.nl to register<br />
23-24 MAY 2O23<br />
RAI EXHIBITION CENTRE • AMSTERDAM<br />
Presented by the Private Label Manufacturers Association International Council