Food &Ingredients AUGUST 2023

ISSN 2149-2611 

www.foodingredientsmag.com | AUGUST 2023 

Dried fruits 

gain more ground 

as consumers become more 

health-conscious

www.torro.pl

THIS 

MONTH 

HIGHLIGHTS 

4 

Mintel spotlights ingredients 

to watch for mood and 

cognition in 2023 

8 

BENEO announces 

extension of its fibre 

portfolio with barley 

beta-glucans 

14 

Plant-Based diets, dairy 

substitutes, fermented 

applications and 

sustainability relations 

22 

Rise of cell-based 

alternatives to meat 

28 

Competitive commission 

rates and flexible payment 

options for the food sector 

from Ozan Business! 

30 

Dried fruits gain more 

ground as consumers 

become more healthconscious 

34 

Jokey Türkiye celebrates 

its 25 th anniversary 

44 

Consumers say health 

should be the #1 driver 

of future food and 

beverage product 

development 

The next issue 

will be at

Ayça SARIOGLU 

Coordinator 

ayca.sarioglu@img.com.tr 

Q4 busier 

than ever 

The last quarter of the very active current 

year seems to be stunning when we look 

at our event schedule programmed 

before the year started. These events are 

the major shows of the year. 

On the way to a sustainable and fair 

food system, the global food industry is 

currently experiencing dynamic change. 

As the world’s leading trade fair for food 

and beverages, Anuga is bringing the 

largest international industry community 

together and generating a positive 

spirit of optimism. Our October issue will 

focus on this sustainability and distribute 

free copies at this leading point of the 

industry gatherings. 

Gulfood Manufacturing represents 

the pinnacle of the global food and 

beverage manufacturing industry 

evolution, offering a decisive destination 

for those seeking to accelerate the 

adoption of technology, and improve 

efficiencies and productivity to meet 

new challenges. With our November 

issue, our focus will be the technologies 

and process chains. The free copies of 

this special issue will be distributed from 

our stand at the concourse of the most 

crowded fair of the industry. 

We will close the year with another 

flash event in Frankfurt. Fi Europe is 

the leading ingredients show of the 

food industry where you can generate 

more leads with tech-enabled events, 

connect with the innovators changing 

the industry, discovered food trends on 

a global scale, and witness all players of 

the food supply chain. 

These three events will push us to a more 

successful and more dynamic 2024. 

Stay with us! 

Publisher 

Hüseyin Ferruh IŞIK 

on behalf of 

ISTMAG 

Magazin Gazetecilik Yayıncılık 

İç ve Dış Tic. Ltd. Şti. 

Managing Editor (Responsible) 

Mehmet SOZTUTAN 

mehmet.soztutan@img.com.tr 

Advisory Editor 

Ali ERDEM 

info@img.com.tr 

International 

Sales Coordinator 

Ayca SARIOGLU 

ayca.sarioglu@img.com.tr 

+90 212 454 22 33 

Technical Manager 

Tayfun AYDIN 

tayfun.aydin@img.com.tr 

Advisory Graphics & Design 

Hakan SOZTUTAN 

hakan.soztutan@img.com.tr 

Digital Assets Manager 

Emre YENER 

emre.yener@img.com.tr 

Subscription 

sales@img.com.tr 

HEAD OFFICE 

İSTMAG MAGAZİN GAZETECİLİK YAYINCILIK 

İÇ VE DIŞ TİC. LTD. ŞTİ. 

İHLAS MEDIA CENTER 

Merkez Mahallesi 29 Ekim Caddesi No: 11 

Medya Blok Kat: 1 P.K. 34197 

Yenibosna - Bahçelievler / İSTANBUL / TÜRKİYE 

Tel: +90 212 454 22 22 Fax: +90 212 454 22 93 

LIAISON OFFICE 

Buttim Plaza A Blok Kat: 4 No: 1038 

Bursa / TÜRKİYE 

Tel: +90 224 211 44 50-51 Fax: +90 224 211 44 81 

PRINTED BY | İH LAS GAZETECİLİK A.Ş. 

İHLAS MEDIA CENTER Merkez Mahallesi 

29 Ekim Caddesi No: 11 A/41 

Yenibosna - Bahçelievler / İSTANBUL / TÜRKİYE 

Tel: +90 212 454 30 00 

www.foodingredientsmag.com 

sales@img.com.tr 

foodturkeymagazine 

foodturkeymag 

foodingredientsturkeymag 

Food Ingredients International 

Food & Ingredients International

Inspired 

by the nature 

JANUARY-FEBRUARY 2023 

www.plantbasedfoodnews.com 

Consuming plant-based products habit growing fast 

More natural 

Gulfood 

deserves applauses 

PRINT COPIES 

8,650 

+ 

+ 

DIGITAL COPIES 

OVER 58,000 

AT ALL MAJOR 

TRADE SHOWS 

Digital copies of the magazine is up at international magazine platforms such as 

yumpuu, magzter and Turkcell Application. 

www.plantbasedfoodnews.com

Mintel spotlights ingredients 

to watch for mood and 

cognition in 2023 

Focus and productivity are poised to become 

the next benefits that consumers will seek 

from food and drink products, as discussed 

in Mintel’s 2023 Global Food and Drink Trend 

‘Staying Sharp.’ According to Mintel Global 

Consumer research, 40% of US consumers 

would ideally like their diet to help maintain 

healthy brain function. However, only a third 

(32%) of US consumers who buy nuts, seeds, 

or trail mix say they would buy more of these 

products if they support brain health. 

“Brands have an opportunity to help consumers 

optimize their mental performance, but there is 

work to be done. Our research shows that fewer 

consumers would like their diet to ‘help maintain 

healthy brain function’ (40% of US consumers) or 

‘improve mood’ (26% of Canadian consumers) 

when compared to more familiar benefits 

like ‘strengthen the immune system’ (55% of 

Mexican consumers). Interest in mental and 

cognitive benefits is modest, but growing. 

Consumers need encouragement to try these 

products, creating an opportunity for brands to 

get consumers excited about brain and mood 

health benefits,” said Stephanie Mattucci, CFS, 

Director, Mintel Food & Drink Research. 

Taking the stage at IFT 2023, Matucci discussed 

natural caffeine and B vitamins (among others) 

as ingredients that offer focus and clarity 

and support brain health in the next wave of 

functional food and drink launches to watch. 

Alternative caffeine 

Caffeine is a familiar ingredient: 55% of US 

consumers currently eat or drink products with 

caffeine, with 83% of them consuming caffeine 

at least once per day. New sources of caffeine 

that lessen the negative effects can win over 

concerned coffee drinkers, given that 66% of 

Italian coffee drinkers agree that drinking a lot of 

it is bad for you. While coffee dominates caffeine 

ingredients in brain-supporting launches (14% of 

global food and drink products with caffeinerelated 

ingredients launched in the last five 

4 FOOD & INGREDIENTS INTERNATIONAL AUGUST 2023

years* carried a brain/nervous system claim), 

new sources of caffeine are emerging, such as 

guarana, yerba mate and guayusa, and are 

often positioned as ‘natural caffeine.’ 

“Consumers value caffeine’s mental energy 

boost but express concerns about its overall 

health impact, creating opportunities for new 

caffeine ingredients and blends that offer 

sustained energy and fewer side effects. Brands 

that educate consumers about these less 

familiar sources of caffeine stand to benefit. 

Quantifying the amount of caffeine per serving 

or explaining that blends help reduce side 

effects and introduce new benefits builds trust 

and engagement between consumers and the 

brand,” continued Mattucci. 

B vitamins 

Mintel research indicates that B vitamins can 

be a safe choice for consumers, especially 

if brands continue to build a connection 

between B vitamins, energy, and overall health. 

B vitamins are widely used in products with an 

energy claim and can continue to grow by 

becoming affiliated with brain benefits. Nearly 

half (45%) of global food and drink launches 

with a brain/nervous system claim contained a 

B vitamin in the past five years*. Two in five (37%) 

global food and drink launches with an energy 

functional claim* contained a B vitamin. 

“Natural sources of B vitamins can be 

positioned as safe nutrients for mood and 

cognitive 

health. B 

vitamins support 

metabolism and 

contribute to the 

body’s ability to 

produce energy 

as well as support 

neurotransmitters, which 

play a key role in mood 

and mental health. Brands 

that tap into the familiarity of B vitamins 

can lend credibility to their products with 

other brain-boosting ingredients.” 

“Food and drink brands looking to optimize 

mental performance ingredients and benefits 

must first tap into the familiar. Brands need 

to reassure consumers about the concept 

of eating for their brain by starting with foods 

and nutrients consumers know and feel safe 

consuming. Experimentation with novel brainboosting 

ingredients will take time and trust. As 

consumers become familiar with this concept, 

they will next turn to food and drink that can 

support cognition, manage stress levels, and 

optimize brain function. This presents brands 

with an opportunity to pair ingredients that 

can help consumers cope with stress with those 

that support mental clarity. This leads to a third 

area of opportunity in the space, harnessing 

the synergistic power of blends with the goal of 

reducing undesirable side effects and optimizing 

cognitive benefits,” Mattucci concluded. 

AUGUST 2023 FOOD & INGREDIENTS INTERNATIONAL 

5

A new study unveils 

groundbreaking insights 

into snack brand 

strength and performance 

In a pioneering effort to understand the 

underlying psychological factors driving 

snack consumption patterns, Reese’s (The 

Hershey Company), Lay’s (PepsiCo), and 

Great Value brands (Walmart) have emerged 

as the top-ranking brands in the industry’s 

first comprehensive measure of snack brand 

strength and performance. 

The research, conducted and designed by 

neuro-market researchers at Alpha-Diver in 

partnership with The Food Institute, a food 

industry media company, was presented in May. 

Unlike previous rankings based on popularity 

polls, sales volume, or reviewer critiques, the 

“Snack 50 Psych Pulse” claims to establish 

a groundbreaking approach by examining 

the “WHYs” of consumer behavior. This 

innovative ranking provides valuable insights 

into consumer-to-brand affinity, brand usage 

momentum, and potential growth paths. 

Hunter Thurman, CEO of Alpha-Diver, the 

leading neuroscience-based consumer 

insights market research firm, explained: 

“The ‘Snack 50’ is the first rating that 

provides diagnostics from a consumer 

perspective of brand performance, 

including consumer to brand affinity, 

brand usage momentum, and potential 

brand growth paths.” 


The top 10 brands in the “Snack 50” 

ranking are as follows: 

1. Reese’s 

2. Lay’s 

3. Great Value brands 

4. Snack Factory Pretzel Crisps 

5. Nutri-Grain 

6. Skinny Pop Popcorn 

7. Sour Patch Kids 

8. Starburst 

9. Cape Cod 

10. Aldi 

The rankings were determined through Alpha- 

Diver’s proprietary Psych Pulse composite 

score, which incorporates key dimensions: 

Behavior (routine consumption), Emotion 

(consumer enthusiasm), and Trajectory 

(brand usage momentum). According 

to Hale, PhD, director of research and 

principal neuroscientist at Alpha-Diver, this 

comprehensive approach allows for a more 

accurate assessment of brand strength. 

In addition to the brand rankings, 

the “Snack 50 Psych Pulse” provides insights 

into consumer decision-making behavior 

across four key dimensions: 

1. Rational: Brands that offer practical options 

with a rational appeal. Top performers include 

Snack Factory Pretzel Crisps, Nutri-Grain, and 

Skinny Pop Popcorn 

2. Experiential: Brands that provide new 

sensory experiences. Top performers include 

Sour Patch Kids, Starburst, and Cape Cod 

3. Tribal: Brands that foster social connection 

and agreement. Top performers include Aldi, 

Great Value brands, and Lay’s 

4. Instinctual: Brands that evoke impulse-driven 

feel-good experiences. Top performers include 

Slim Jim, Jack Links, and Sour Patch Kids. 

The “Snack 50 Psych Pulse” also sheds light 

on momentum gainers and strugglers among 

snack brands. Leading momentum gainers 

include Aplenty, Happy Belly, and Favourite 

Day, while momentum laggards include KitKat, 

Ruffles, and Chex Mix. 

Moreover, the study highlights five 

dimensions that may hinder brands in 

consumers’ hearts and minds: 

1. Price: Perception of good value 

2. Time: Fit into daily life 

3. Social: Social endorsement 

4. Physical: Negative connotations regarding 

how the brand makes consumers feel 

5. Emotional: Fear of disappointment 

The “Snack 50” rankings are based on the 

psychology of a representative sample 

of consumers across different age groups 

and settings. Covering 12 categories with 

over $50 billion in annual sales, the study 

provides a comprehensive understanding of 

consumer behavior. 


7

BENEO announces extension 

of its fibre portfolio 

with barley beta-glucans 

BENEO, lif portföyünü arpa 

beta-glukanlarla genişletiyor 

BENEO is pleased to announce the 

launch of its first barley beta-glucans 

ingredient, Orafti β-Fit. Offering unique 

health benefits, including positive 

impacts on heart health and blood 

sugar management, Orafti β-Fit is a 

natural and clean label wholegrain 

barley flour with 20% beta-glucans. 

BENEO, arpa beta-glukan bileşeni Orafti β-Fit’i 

ilk kez piyasaya çıkardı. Kalp sağlığı ve kan 

şekeri yönetimi üzerinde olumlu etkiler de 

dahil olmak üzere benzersiz sağlık yararları 

sunan Orafti β-Fit, % 20 beta-glukanlar içeren 

doğal ve temiz etiketli tam tahıllı bir arpa 

unudur. Dünya genelinde temini mümkün 

olan ürün, şirketin fonksiyonel lifli ürün 


yelpazesinin önemli bir uzantısıdır. Orafti β-Fit, 

tüketicilerin sürdürülebilirliğe odaklanması, 

gıda seçimleri yaparken bitki bazlı ve tam 

tahıllı bileşenlerin tercih edilmesiyle trend 

olmuştur. Beta-glukan kategorisinde daha 

uygun fiyatlı bir çözüm olarak hem üreticiler 

hem de tüketiciler için ek değer sunar. 

Tüketiciler, diyetin hem kısa hem de uzun 

vadeli esenliği nasıl etkilediğinin giderek 

daha fazla farkında olduğundan, daha 

sağlıklı yiyecek ve içecek seçeneklerine 

talep artıyor. Belirli sağlık sorunları yaşamasa 

bile, dünya genelinde 10 tüketiciden 7’si 

(%69) kalp sağlığını destekleyen ürünlerle 

ilgileniyor. İ Bu nedenle, kanıtlanmış sağlık 

yararları ve onaylanmış sağlık beyanları 

ile arpa beta-glukanlar gibi fonksiyonel 

bileşenler, gıda üreticilerine ikna edici 

ambalaj iletişimi ile cazibeli ürünler 

yaratmanın ve tüketicilerin kalp sağlığını 

olumlu yönde etkileyen beslenme ürünlerini 

seçmenin uygun yollarını sunmaktadır. 

Yeni ürünle ilgili olarak Eric Neven (BENEO 

Commercial Managing Director Functional 

Fibres - Fonksiyonel Lifler Ticari Genel 

Müdürü) şunları söyledi: “Yeni tam tahıllı 

ve temiz etiketli arpa unumuz Orafti β-Fit’in 

heyecan verici lansmanı, uzmanlığımızı 

ve fonksiyonel lif tedarikindeki liderliğimizi 

daha da öne çıkarıyor. Orafti β-Fit, ekonomik 

açıdan cazip bir çözüm olmasının yanı sıra 

ikna edici sağlık yararları ve onaylanmış 

sağlık beyanları ile şirketimizin beslenme 

ve sağlığı birbirine bağlama tutkusunu 

desteklemektedir. Gıda üreticilerinin, daha 

sıkı tüketici bütçelerinin olduğu zamanlarda 

katma değer sağlayan harika tatlarda 

ürünler geliştirmelerine yardımcı oluyoruz.” 

Orafti β-Fit, ikna edici sağlık yararları 

ve onaylanmış sağlık beyanları ile gıda 

üreticilerinin katma değer sağlayan harika 

tatlarda ürünler geliştirmelerine yardımcı 

olarak, şirketimizin beslenme ve sağlık arsında 

bağlantı kurma tutkusunu destekliyor.“ 

It is a significant extension of the 

company’s functional fibre product 

range and is available worldwide. 

Orafti β-Fit is on-trend with consumers’ 

focus on sustainability, with plantbased 

and wholegrain ingredients 

being preferred when making food 

choices. As a more affordable 

solution in the beta-glucans category, 

it offers additional value for both 

manufacturers and consumers alike. 

Consumers are increasingly aware of 

how diet impacts both short and longterm 

wellbeing and as a result, there is a 

growing demand for healthier food and 

beverage options. Even when they are 

not suffering specific health problems, 7 

in 10 (69%) consumers across the globe 

are interested in products that promote 

heart health. İ So, functional ingredients 

such as barley beta-glucans, with proven 

health benefits and approved health 

claims, offer food manufacturers an easy 

way to create appealing products with 

convincing front-of-pack communication 

and a convenient way for consumers to 

choose nutritional products that positively 

impact heart health. 

Commenting on the launch, Eric 

Neven, Commercial Managing 

Director Functional Fibres at BENEO 

states: “The exciting launch of our new 

wholegrain and clean label barley 

flour, Orafti β-Fit, further demonstrates 

our expertise and position as a leading 

provider of functional fibres. With 

its convincing health benefits and 

approved health claims while being 

also an economically attractive 

solution, Orafti β-Fit supports our 

company’s ambition of connecting 

nutrition and health. We help food 

manufacturers develop great tasting 

products that deliver added value in 

times of tighter consumer budgets.” 


9

Verified health benefits of barley 

beta-glucans 

Beta-glucans are viscous and soluble 

dietary fibres that make the food thicker 

and therefore delay its passage through 

the large and small intestines. Their health 

benefits are backed up by several human 

intervention studies, but only cereal betaglucans 

have approved health claims in 

Europe and in the US. In fact, beta-glucans 

from barley contribute to blood sugar 

management and cardiovascular health. 

They lower the blood glucose response İİ 

and, in both short and long-term, the 

blood cholesterol levels, İİİ which are 

linked to reduced risk for coronary heart 

disease. These health effects of cereal 

beta-glucans have been shown in more 

than 120 scientific studies and have been 

recognised by official bodies such as 

EFSA, the FDA, Health Canada and other 

national authorities with the approval of 

corresponding health claims. İV 

Arpa beta-glukanların doğrulanmış 

sağlık yararları 

Beta-glukanlar, gıdayı yoğunlaştıran ve 

bu nedenle kalın ve ince bağırsaklardan 

geçişini geciktiren viskoz ve çözünür diyet 

lifleridir. Sağlık yararları, insanlar üzerinde 

yapılan birkaç çalışmayla desteklenmekle 

birlikte, Avrupa ve ABD’de yalnızca 

tahıl beta-glukanları onaylanmış sağlık 

beyanlarına sahiptir. 

Aslında, arpadan elde edilen betaglukanlar 

kan şekeri yönetimine ve 

kardiyovasküler sağlığa katkıda bulunur. 

Kan şekeri tepkisini İİ ve hem kısa hem de 

uzun vadede, koroner kalp hastalığı riskinin 

azalmasıyla bağlantılı olan kan kolesterol 

seviyelerini İİİ düşürür. Tahıl beta-glukanlarının 

bu sağlık etkileri 120’den fazla bilimsel 

çalışmada gösterilmiştir ve EFSA, FDA, Health 

Canada ve diğer ulusal makamlar gibi resmi 

kurumlar tarafından ilgili sağlık beyanlarının 

onaylanmasıyla tanınmıştır. İV 

BENEO’s Orafti β-Fit also allows for fibre 

enrichment, thus helping to bridge the 

fibre gap. It can be used in a wide range 

of applications including baked goods 

(such as cakes, muffins, bread, and 

biscuits), pasta, and cereals, as well as 

meal replacements. It can also positively 

impact texture by increasing viscosity, 

e.g., in dairy (alternatives). 

BENEO’nun Orafti β-Fit’i ayrıca lif 

zenginleştirmeye izin verir, böylece lif 

boşluğunu kapatmaya yardımcı olur. Unlu 

mamuller (kekler, çörekler, ekmek ve bisküviler 

gibi), makarna ve tahılların yanı sıra yemek 

ikameleri de dahil olmak üzere çok çeşitli 

uygulamalarda kullanılabilir. Ayrıca, örneğin 

süt ürünlerinde (alternatifleri) viskoziteyi 

artırarak yapıyı olumlu yönde etkileyebilir. 

In keeping with BENEO’s commitment 

to sustainable business practices, Orafti 

β-Fit is produced with the use of the entire 

kernel. There is no waste in production 

and a 100% valorization of raw material, 

with no water resources needed. 

BENEO’nun sürdürülebilir iş uygulamalarına 

olan bağlılığına uygun olarak, Orafti β-Fit 

tüm çekirdeğin kullanılmasıyla üretilir. 

Üretimde atık yoktur ve su kaynaklarına 

ihtiyaç duyulmadan ham maddenin %100 

değerlenmesi söz konusudur. 

İ 

HealthFocus Uluslararası 2021 

İİ 

AbuMweis S, Thandapilly SJ, Storsley J, Ames N (2016). Arpa β-glukanın sağlıklı insan popülasyonunda 

postprandiyal glisemik yanıt üzerine etkisi: Randomize kontrollü çalışmaların meta-analizi. Fonksiyonel Gıdalar 

Dergisi, Cilt 27, 329-342. https://doi.org/10.1016/j.jff.2016.08.057 

İİİ 

AbuMweis SS, Yahudi S, Ames NP (2010). Arpadan β-glukan ve lipit düşürücü kapasitesi: randomize, kontrollü 

çalışmaların meta-analizi. Avrupa Klinik Beslenme Dergisi, 64(12), 1472-1480. https://doi.org/10.1038/ejcn.2010.178 

İV 

ABD: 21 CFR §101.81 ; CAN: Health Canada’nın Arpa Ürünleri ve Kan Kolesterol Düşürme Hakkında Bir Sağlık 

İddiasının Değerlendirilmesinin Özeti, Temmuz 2012; AB: 16 Mayıs 2012 tarih ve 432/2012 sayılı Komisyon Tüzüğü 

(AB); 8 Kasım 2012 tarih ve 1048/2012 sayılı (AB) Komisyon Tüzüğü; [EFSA Dergisi 2009; 7(9):1254; EFSA Dergisi 

2011;9(6):2207; EFSA Dergisi 2011;9(12):2470)]. 


BRIEF 

Ocean Spray introduces 

Snack Medley, a perfectly 

paired dried fruit mix 

Ocean Spray Cranberries Inc., the agricultural 

cooperative owned by roughly 700 family farmers, has 

today announced the launch of Snack Medley, a fruit 

snack experience of sweet and tangy dried cranberries 

perfectly paired with other premium fruits. Snack 

Medley is available in three delicious varieties – Cran- 

Blueberry, Cran-Pineapple, and Cran-Mango. 

“Our team at Ocean Spray is always looking for ways to bring delicious and nutritious options to families,” 

said Kelvin Vuong, Senior Director of Brand Marketing, USA Foods and Snacking, at Ocean Spray. “With 

Snack Medley, we’ve created a perfect combination of flavors that will satisfy cravings needed for busy 

days. We are excited to introduce this delightful new snack experience to our customers.” 

Vinamilk forms strategic partnerships with 

top global companies and receives Purity Award 

for children’s milk powder 

Vietnamese dairy company Vinamilk has recently announced its strategic partnership with 

six leading global nutrition and bioscience companies. The collaboration reinforces 

Vinamilk’s international reputation and its strong commitment to providing high-quality 

baby milk powder of international standards. 

Over the years, recognizing that gaining customers’ trust and staying ahead of the game requires 

continuous innovation, Vinamilk has invested extensively into its research and development 

activities. The brand has incorporated beneficial nutrients such as HMO-2’FL fiber, BB-12TM and LGG 

probiotics, and Nucleotides into its products to bring them closer to breast milk. 

“Since its establishment, Vinamilk has been committed to continuous investment in modern 

production processes, the application of advanced scientific research, and the promotion of 

international cooperation to bring internationally standardized and the most suitable products for 

Vietnamese children. Vinamilk’s partnership with major partners worldwide is a crucial factor that aids 

its journey to achieve that goal. Bringing more value to consumers and providing high-quality and 

safer products for children is our highest commitment,” shared Mrs. Mai Kieu Lien, CEO of Vinamilk. 

Commenting on Vinamilk’s 

dedication, Francois Scheffler, APAC 

President of DSM Group Asia Pacific 

stated, “DSM has cooperated with 

Vinamilk for many years. We have 

seen the company’s endless efforts 

and overwhelming enthusiasm for 

developing products that meet 

international quality standards. 

Hence, I believe that with this stronger 

strategic partnership, Vinamilk will 

soon conquer the highest global 

standards in the dairy industry.” 


11

Bach Snacks innovates 

the world of snacks 

The industry’s ultimate pellet partner offers a wide range 

of pellets to answer every needs of snack manufacturers. 

Bach Snacks produces pellet snacks in all possible sizes and types. 

Since 1999, Bach Snacks has been one 

of the leaders in the production of semifinished 

dry pellet, with an extensive 

assortment of high-quality products made 

from potatoes, corn, and Cereals. 

Today, Bach Snacks is positioned 

as a major supplier of snack pellets, 

covering the Middle East, North Africa, 

Europe and Asia. Currently, the company’s 

production capacity exceeds 2000 Metric 

tons with more than 30 shapes, 

across more than 25 countries. 

Bach Snacks differentiates itself in the market by 

the close partnership it creates with customers, 

in order to provide the best services with the 

highest quality of products. 

With a diversified portfolio of pellets, Bach 

Snacks continually enhances its production 

lines, through the integration of the latest 

technologies and innovative techniques. By 

utilizing high-quality raw materials, developing 

various textures, flavors and shapes, Bach Snacks 

empowers leading brands, manufacturers and 

retailers to innovate in the world of snacks. 

To know more information about 

the company and range of product 

categories, please check the website 

www.bachsnacks.com 

or contact Bach Snacks Team on: 

BACH SNACKS SAL 

Kfarchima Industrial Zone 

LEBANON 

Tel : +961 5 431 555 | +961 5 431720 

Fax : +961 (5) 431721 

e-mail : bachsnacks@bachsnacks.com 


PLANT-BASED DIETS, 

DAIRY SUBSTITUTES, FERMENTED 

APPLICATIONS AND 

SUSTAINABILITY RELATIONS 

Bengi Sümeyye Dölek 

Danone Turkiye 

Product Development 

Specialist 

Şule Koçak 

Danone Turkiye 

Product Development 

Specialist 

Plant-based Diet and Impacts 

In recent years, a dramatic increase has 

been seen in the spread of chronic diseases 

worldwide. Annually, at a global level, 63% 

of the total mortality rate reason is obesity, 

cardiovascular disease, diabetes, and 

malignant tumor. Moreover, the rate of 

chronic diseases is almost 45,9% of all diseases 

worldwide. (Fehér, Gazdecki, Véha, Szakály, 

& Szakály, 2020). In consideration of all these 

data, people start to adopt healthier diets in 

their daily life. Healthier diet trends have been 

correlated with consuming lower amounts of 

animal products by individuals. As a result of 

that, different eating patterns have arisen and 

gained popularity day by day and induce 

various diets and applications. The most 

common ones can be exemplified as: 

Figure 1 Macronutrient composition, functional components and limiting factors of commonly used 

plant based milk alternative production (Tangyu, Muller, Bolten, & Wittmann, 2019) 


• Vegan diet: 

Omitting all animal products, including dairy, 

meat, fish, eggs, and (usually) honey (World 

Health Organization, 2021) 

• Vegetarian diet: 

Excluding meat and fish but may consume egg 

and milk-based products (Noguerol, Pagán, 

García-Segovia, & Varela, 2021) 

• Semi-vegetarian (flexitarian) diet: 

Following a primarily but not strictly vegetarian 

diet, occasionally eating meat, fish, or dairy in 

small quantities (Derbyshire, 2017) 

Limiting consumption of meat and meat-derived 

products leads lower risk of obesity, type 2 

diabetes, and certain cancers such as colorectal 

cancer. Moreover, there is an environmental 

impact like reducing greenhouse gas emissions. 

While the consumption of animal products has 

decreased, there is an observable increase in 

the intake of plant-based products. The plantbased 

term is described as preferring plantbased 

alternatives instead of animal-based 

products. These plant-based alternatives are 

exemplified as vegetables, beans and legumes, 

fruits, whole grains, nuts, and seeds (Noguerol, 

Pagán, García-Segovia, & Varela, 2021). 

Despite lots of benefits of plant-based 

diets, awareness of lacking some specific 

micronutrients is crucial, especially for vegan 

diets. Those micronutrients such as vitamin A, B2, 

B12, D zinc, calcium, and selenium have lower 

availability in plant-based food compared with 

animal sources (see Figure 1). Low intakes of these 

micronutrients may negatively affect several 

body functions including the nervous system. 

People who consume a vegan diet should also 

be aware daily need for vitamin intake and 

consume fortified foods to balance it (Noguerol, 

Pagán, García-Segovia, & Varela, 2021). 

Plant-based Dairy Substitutes and Consumer 

Attitudes 

The plant-based category has a variety of 

products that are developed as substitutes 

for those produced from animals such as 

milk, meat, eggs, fish, and products where 

they are utilized. Milk and thereof product 

analogs are reviewed and detailed in this 

paper. Plant-based products are expected to 

have specific physical, chemical, functional, 

nutritional, and sensory characteristics. The 

plant-based products are developed by using 

suitable mixtures of ingredients and production 

technologies to resemble the structures of 

animal products. Therefore, plant-based 

ingredients’ physicochemical and structural 

properties knowledge is needed in this regard 

(McClements & Grossmann, A brief review of 

the science behind the design of healthy and 

sustainable plant-based foods, 2021). 

A variety of plant-derived ingredients are used 

in this sector while plant-based products are 

designed. It is crucial that the selection of plantderived 

ingredients and their functionalities. 

Knowing the ingredients and final product 

requirements is needed to understand the 

science behind plant-based products. The 

ingredients change up to the type of final 

product. Basically, the main ingredients are 

listed in the following. 

Proteins are crucial ingredients used in varied 

plant-based products since they provide 

emulsifying, structuring, texturizing, foaming, and 

nutritional properties. Therefore, proteins are key 

ingredients in order to obtain a high-quality final 

product. They can be concentrated or isolated 

from botanical sources such as soy, pea, lentil, 

chickpea, lupin, canola, and corn zein. They are 

used as a protein source in plant-based foods 

(McClements & Grossmann, The science of plantbased 

foods: Constructing next-generation 

meat, fish, milk, and egg analogs, 2021). 

Carbohydrates which are in the forms of 

monosaccharides or disaccharides are used 

to enable the final plant-based products to 

be sweet. Starch, methylcellulose, pectin, 

guar gum, xanthan gum, and other types of 

polysaccharides are also used as a thickening, 

emulsifying, and gelling agents (McClements 

& Grossmann, The science of plant-based 

foods: Constructing next-generation meat, 

fish, milk, and egg analogs, 2021). 

Lipids are also another key ingredient in plantbased 

products. Fats and oils which can be 

extracted from coconut, cocoa, corn, flaxseed, 

and so on, can provide the desired texture 

properties. Thanks to simulating the crystallization 

characteristic of lipids, they have the property to 


15

mimic animal fat thus they can be chosen to be 

added to the recipes of plant-based products 

(McClements & Grossmann, 2021). 

Flavors, colorants, buffering agents, preservatives, 

and crosslinking agents are also required in the 

recipe so that forming better plant-based foods. 

Plant-based dairy alternatives can be 

categorized into bases. They can be based 

on cereals (rice, oat), legumes (soy and pea), 

vegetables, seeds (flax, hemp), and nuts (almond, 

coconut, nut, cashew). Dairy analogs of plantbased, 

which are formed by water extracts from 

plants, are listed as milk, yogurt, cheese, cream, 

butter, and ice cream. (Adamczyk, Jaworska, 

Affeltowicz, & Maison, 2022). 

Plant-based milk category is present for a while. 

It is not a new category in this sector. It was in 

the niche market in the beginning, but it gains 

popularity (Haas, Schnepps, Pichler, & Meixner, 

2019). There is an increasing trend in terms 

of milk alternatives in developed countries 

because of milk allergy, lactose intolerance, 

and altering life and food styles. Plant-based 

milk substitutes are known as water extracts of 

dissolved and disintegrated plants. Soy milk, 

which is first commercially produced in the 

1940s, is commonly chosen in the plant-based 

dairy alternative category (Jeske, Zannini, & 

Arendt, 2018). On the other hand, oat milk has 

gained the popularity in last 3 years. Research 

in the UK (see Figure 2) demonstrates that oat 

milk has risen trend when it is compared with 

other plant-based substitutes. Social media 

and younger generations drove the oat milk 

growth in milk substitutes (Buchet, 2022). 

Milk as a by-product of coffee is a crucial 

strategical factor. According to research in 

Australia, consumer groups expect plant milk for 

Figure 2 Retail volume sales of plant-based 

milk by type (Buchet, 2022). 


identify as flexitarians and aim to restrict their 

use of animal-based products (Roberts, 2022). 

Plant-based milk substitutes can be formulated 

like milk. They are also used in the cream 

alternatives, ice cream and chocolate 

formulations. For instance, tiger nut is used in 

the plant-based ice cream since it provides the 

desired physicochemical properties, viscosity, 

overrun, meltdown, and sensory properties 

(Jeske, Zannini, & Arendt, 2018). The plant-based 

category is not limited to these. The consumers’ 

attention to the category is increasing day 

by day. Thus, the number and variety of dairy 

substitute products have also risen. 

being more suitable for coffee. Thus, plant-based 

barista milk alternatives are now commonly 

spread in order to meet consumers’ demands 

(Haas, Schnepps, Pichler, & Meixner, 2019). 

Cheese substitutes are oil-in-water emulsion 

which is similar to traditional cheeses. Proteins 

have the role of emulsifiers and give the desired 

structures. In contrast to dairy-based cheese, 

plant-based cheeses do not contain casein 

and its interactions with other components. The 

nature of plant-based protein is different from 

milk proteins. The structure of dairy cheese is 

mimicked by enzymatic coagulation. However, 

it is hard to produce hard cheeses with this. The 

structure should be supported with thickening 

agents (Jeske, Zannini, & Arendt, 2018). 

The young generation has a less tendency 

to consume dairy cheeses when compared 

with Generation X (see Figure 3). As shown in 

research in the following graph, generation Z 

and millennials prefer plant- based cheeses. 

Therefore, it is suggested that the producers 

should focus on the young generation to 

increase the market share in this category. 

Besides, the young consumers will be a crucial 

segment for the conventional and plant-based 

cheese categories to compete in since they 

Figure 3 Cheese consumption by generation 

(Roberts, 2022) 

Fermented Plant-based Products-Non Dairy 

Alternatives 

In recent years, plant-based milk alternatives 

have gained popularity in the food market. 

Although, increasing market share, the common 

output is plant-based milk alternatives have 

undesirable off flavors compared with regular 

animal milk. Besides, unbalanced nutrition 

may still negatively effects the consumption by 

individuals. In order to prevent off-flavor and 

unbalanced nutrition values, fermentation is a 

traditional and effective solution since the early 

days of mankind. (Adler, Bolten, Dohnt, Hansen, 

& Wittman, 2013) In former times, plant-based 

sources especially maize, wheat, and sorghum 

have been used in the fermentation process. 

The sugar and protein content of those cereals 

provide the growth of the microorganism. The 

most commonly used microorganisms are 

Lactic acid bacteria (LAB), bacilli, and yeasts. 

Fermentation improves the quality of the final 

product by stabilizing of the food system, 

contributing the sensory profile and texture, 

preventing spoilage. The positive effects of 

the fermentation may be observed in the 

production of wine, cheese, yoghurt, chocolate, 

bread, pickles etc. 

Sensory profile aspect: 

Taste plays a crucial role in preferring a product 

in the market. Unfortunately, plant-based 

milk alternatives have a displeasing impact 

when compared with regular cow milk due 

to off taste. For instance, legume-based milks 

smell earthy and beany. The main reason of 

this kind of off flavors are volatile compounds 

like n-hexenal and n-hexanol which occur 

from lipid oxidation. Also, plant phenols, 

glucosinolates, terpenes, and flavonoids taste 

bitter and acid or astringent. On the contrary, 

soluble fibers have an impact positively in terms 

of mouthfeel and texture. (Tangyu, Muller, 

Bolten, & Wittmann, 2019) 

Fermentation improves the off flavors and 

generates desirable volatile compounds. 

For instance, while cereal-based product 

is fermenting, diacetyl (2,3-butanedione) 


17

arises and smells a butterscotch-like aroma. 

Besides, plant-based milk’s flavors are 

affected by changes in the level of amino 

acids. In addition, fermented peanut milk has 

a significant difference from regular peanut 

milk in terms of whiteness, smoothness, and 

viscosity and decreased beany flavors by 

fermenting with L. delbrueckii subsp. bulgaricus 

and Streptococcus thermophilus. Also, after 

the fermentation of almonds, more bright and 

white products have been seen by fermenting 

with Lactobacillus reuteri and S. thermophilus. 

(Tangyu, Muller, Bolten, & Wittmann, 2019) 

Nutrition aspect: 

Plant-based milk alternatives contain 

various valuable micronutrients. To illustrate, 

almond, peanut, coconut are good sources 

of vitamin C and E which is an antioxidant. 

Legumes are enriched by essential mono and 

polyunsaturated fatty acids and minerals like 

Fe 2+ Zn 2+ , Mg 2+ (Sandberg, 2002). 

However, most of them are not generally 

nutritionally balanced. Therefore, commercial 

products have been fortified with some 

supplements like vitamins, minerals, sweeteners, 

and amino acids. These additives should be 

labeled in the ingredient list, and it seems crowded 

and not cleanly labeled for final product. 

Consumers perceive these products as artificial 

and do not prefer to purchase them. Thus, cleanly 

labeled products have become an expectation 

for consumers. At that point, fermenting plantbased 

milk alternatives may help to improve 

nutritional value more safely and naturally. 

For instance, fermenting soybean with 

Lactobacillus plantarum increases the essential 

amino acids like L- lysine. Besides, during 

fermentation, specific microbial strains lead to the 

synthesis of vitamin K and vitamin B groups. Yeasts 

have also a positive impact in terms of nutrition. 

They are able to produce vitamin B2. (Tangyu, 

Muller, Bolten, & Wittmann, 2019) (Figure 4) 

Plant-based Trend and Sustainability Relation 

Plant-based dairy substitute market is expected 

to expand rapidly and gain popularity on a 

global scale. Plants like lupine or tiger nuts have 

lately emerged in or from these markets. There 

can arise new types of plants in this category 

in the time since consumers seek a variety. The 

non-dairy market may also be affected by trends 

seen in the dairy industry. The principal sources 

of protein should switch from resource-intensive 

foods like meat and dairy products to plantbased 

proteins, even though it is predicted that 

protein consumption would increase by 80% by 

2050 (Jeske, Zannini, & Arendt, 2018). There is no 

denying the popularity of plant-based diets. If 

this sector keeps growing, the worldwide market, 

which was worth $29 billion in 2020, might reach 

$160 billion by 2030. The category is strongly 

dependent on claims of sustainability and the 

positioning of that claim (Shor, 2022). 

Figure 4 Quality criteria of plant-based 

milk alternatives 

(Tangyu, Muller, Bolten, & Wittmann, 2019) 

The findings demonstrate that the production 

of milk analogs uses far less land, water, emits 

fewer greenhouse gases, and causes less 

pollution than the production of actual milk. 


For instance, soymilk consumed 93% less land, 

96% less water, 69% less greenhouse gas, and 

90% less eutrophication when it is compared 

with normal milk (see Figure 5). Additionally, 

according to the FAO of the United Nations, 

there are around 264 million dairy cows 

utilized to produce milk and dairy products 

globally. There are concerns regarding the 

conditions of cows and animal wellbeing. 

These results show that increasing the use 

of plant-based milk alternatives would have 

significant positive effects on the environment 

and ethical behavior (McClements & 

Grossmann, The science of plant-based 

foods: Constructing next-generation meat, 

fish, milk, and egg analogs, 2021). 

Figure 5 Environmental impact of different 

kinds of plant-based milks, and comparison 

with conventional cow’s milk. 

(McClements, Newman, & McClements, 2019) 

For the flexitarian market, there is rising interest 

in creating hybrid products that combine 

ingredients from both plants and animals. 

These hybrid products intend to improve 

sustainability and the environment by reducing 

the overall percentage of foods produced 

from animals consumed. Hybrid products’ 

sensory qualities and nutritional value may 

also be improved, raising their acceptability 

among consumers by just substituting a few 

of the animal components with plant-based 

ones. As the majority of customers are neither 

vegans nor vegetarians, these sorts of products 

might significantly improve the sustainability 

of the current food supply (McClements & 

Grossmann, The science of plant-based foods: 

Constructing next-generation meat, fish, milk, 

and egg analogs, 2021). 

References: 

Adamczyk, D., Jaworska, D., Affeltowicz, D., & 

Maison, D. (2022). Plant-Based Dairy Alternatives: 

Consumers’ Perceptions,Motivations, and 

Barriers—Results from Qualitative Study in. 

Nutrients, 14-28. 

Adler, P., Bolten, C. J., Dohnt, K., Hansen, C. 

E., & Wittman, C. (2013). Core fluxome and 

metafluxome of lactic acid bacteria under 

simulated cocoa pulp fermentation conditions. 

Appl Environ Microbiol. 

Buchet, O. (2022, November 16). Use oat milk’s 

appeal to innovate in ice cream. Retrieved 

from Mintel: https://clients.mintel.com/content/ 

insight/use-oat-milk-s-appeal-to-innovate-inice- 

cream?fromSearch=%3Ffreetext%3Dpla 

nt-%2520based%2520dariy%26sortBy%3Drecen 

t%26resultPosition%3D1 

Derbyshire, E. J. (2017). Flexitarian Diets and 

Health: A Review of the evidence-Based 

Literature. 

Frontiers in Nutrition. 

Fehér, A., Gazdecki, M., Véha, M., Szakály, M., & 

Szakály, Z. (2020). A Comprehensive Review of 

the Benefits of and the Barriers to the Switch to 

a Plant-Based Diet. Sustainability. 

Haas, R., Schnepps, A., Pichler, A., & Meixner, 

O. (2019). Cow Milk versus Plant-Based Milk 

Substitutes:A Comparison of Product Image 

and Motivational Structure of Consumption. 

Sustainability, 11. 

Jeske, S., Zannini, E., & Arendt, E. K. (2018). Past, 

present and future: The strength of plant-based 

dairy substitutes based on gluten-free raw 

materials. Food Research International, 42-51. 

McClements, D. J., & Grossmann, L. (2021). A 

brief review of the science behind the design 

of healthy and sustainable plant-based foods. 

npj Science of Food, 5-17. 

McClements, D. J., & Grossmann, L. (2021). The 

science of plant-based foods: Constructing 

next- generation meat, fish, milk, and egg 

analogs. Institute of Food Technologists, 1-52. 

McClements, D. J., Newman, E., & McClements, 

I. F. (2019). Plant-based Milks: A Review of 

the Science Underpinning Their Design, 

Fabrication, and Performance. Institute of Food 

Technologists, 1-21. 

Noguerol, A. T., Pagán, M., García-Segovia, P., 

& Varela, P. (2021). Green or clean? Perception 

of clean label plant-based products by 

omnivorous, vegan, vegetarian and flexitarian 

consumers. Food Research International. 

Roberts, W. (2022). Cheese-US-2022. Retrieved 

from Mintel: https://reports.mintel.com/ 

display/1099929/?highlight 

Sandberg, A.-S. (2002). Bioavailability of 

minerals in legumes. Br J Nutr. 

Shor, D. (2022, November 2). The Future of Plantbased 

Food and Drink. Retrieved from Mintel: 

https://clients.mintel.com/content/trend/thefuture-of-plant-based-food-and- 

drink?fromSe 

arch=%253Ffreetext%253Dplant-based%25252 

0dairy%2526resultPosition%253D1 

Tangyu, M., Muller, J., Bolten, C. J., & Wittmann, 

C. (2019). Fermentation of plant-based 

milk alternatives for improved flavour an 

nutritional value. Applied Microbiology and 

Biotechnology. 

World Health Organization. (2021). Plant-based 

diets and their impact on health, sustainability 

and the environment: a review of the evidence. 

Copenhagen: World Health Organization. 


19

CJ FNT unveils 

‘TasteNrich HYBIND’, 

a natural phosphate 

replacement solution 

Providing a natural option to 

the processed meat industry 

without compromising performance. 

Food & Nutrition Tech (CJ FNT), a prominent 

player in the food and nutrition technology 

sector, has recently announced the 

launch of TasteNrich HYBIND, an innovative 

solution designed as an alternative to 

traditional phosphates. With a focus on 

natural ingredients and uncompromising 

performance, this groundbreaking product 

aims to meet the growing demand for 

healthier and clean-label options. 

TasteNrich HYBIND emerges as a viable 

alternative to conventional phosphates, which 

have long been employed to enhance texture, 

and moisture retention in processed meats. 

However, concerns over their potential health 

risks especially for the juvenile have triggered 

the need for more natural and efficient 

alternatives in Europe. 

Through extensive research and expertise, CJ 

FNT’s team has developed TasteNrich HYBIND, 

an exceptional phosphate replacement 

solution derived from natural ingredients only 

through a fermentation process. This novel 

product demonstrates remarkable capabilities 

in maintaining and improving crucial attributes 

of the products, such as texture, and moisture 

retention, especially in processed meat products. 

What sets TasteNrich HYBIND apart is its ability 

to strike a delicate balance between natural 

sourcing and uncompromised performance. 

Unlike many existing phosphate replacements 

that often fall short in functionality or taste, CJ 

FNT’s solution offers excellent performance in 

both aspects, ensuring a seamless transition for 

food manufacturers. “Furthermore, TasteNrich 

HYBIND showed improved performance such 

as high cooking yield and less purge loss 

during shelf life.” said an application scientist 

from CJ FNT, “TasteNrich HYBIND is a versatile 

solution that can be applied to various meat 

types and processing methods.” 


INTERVIEW 

Rise of cell-based 

alternatives 

to meat 

IFFA is the world’s leading trade fair for 

innovations in process technology for meat 

and alternative proteins. New plant-based 

products, innovative fermentation processes 

and the future-oriented subject of cultivated 

meat are revolutionizing our entire food 

system and will be one of the main topics of 

discussion at IFFA. We spoke to Ivo Rzegotta, 

Senior Communications Manager Germany 

at the Good Food Institute Europe, about 

the challenges and opportunities in this 

transformation process. 

Mr. Rzegotta, the market for alternative proteins 

is growing; more people want to eat more 

sustainably and consume less conventional 

meat. The spectrum of alternative-protein 

products ranges from completely plant-based 

meat substitutes to hybrid products and 

cultivated meat. Can you give us an overview 

of how these individual segments are currently 

developing in Germany? 

“Worldwide, at least 1,150 companies are 

producing plant-based alternatives to animal 

products, and they include both innovative 

start-ups and established companies in the 

food industry. At least 70 of them are based in 

Germany. Moreover, there are also numerous 

B2B companies that are forging ahead with 

developments in this field. 

The market for cultivated 

meat in Germany and 

Europe is considered 

to be promising. IFFA will 

focus on this major future 

topic from 2025 and 

for this reason spoke with 

Ivo Rzegotta from 

the Good Food Institute 

Europe about the state 

of affairs regarding 

alternatives to meat from 

animal husbandry. 

Promising start-ups and 

established companies 

from Germany are already 

playing an important role 

in the field of cell cultivation. 

Germany is by far the largest market for 

plant-based alternative products in Europe. In 

terms of sales, the German market for plantbased 

foods grew by 11 percent to 1.9 billion 

Euro in 2022 and has grown by a total of 42 

percent since 2020. Against the background 

of increasing product quality, we expect 

dynamic growth to continue, particularly 

as we are seeing numerous innovations in 

categories that have fallen behind to date, 

e.g., plant-based fish products and structured 

products such as plant-based steak. 

At present, the market for alternative proteins 

is made up almost entirely of plant-based 


INTERVIEW 

but also for significantly more public funding 

in research and infrastructure. Although 

Germany has invested large sums in the energy 

and transport revolutions, a comparable 

effort to bring about a food revolution is still 

outstanding. Secondly, cultivated meat is 

covered by the EU’s Novel Food Regulation, 

which calls for a thorough food-safety review 

before such products can be sold in the EU. 

However, this process is extremely bureaucratic 

and takes much longer than in other parts of 

the world. Therefore, the German government 

should do more to help companies with 

customised advisory services. 

Ivo Rzegotta, Senior Policy Manager Germany, 

Good Food Institute Europe, would like to see 

a greater political commitment 

to the food revolution. Source: gfi Europe 

products and it will be some time before 

cultivated meat and fermentation-based 

products are launched onto the German 

market. Accordingly, hybrid products made 

from animal and vegetable protein occupy 

only a niche in the market. Nevertheless, 

representative polls of the population indicate 

that consumers are extremely open to 

cultivated and fermentation-based products, 

which makes Germany a highly promising 

market for such sustainable options.” 

Cultivated meat is not yet approved as a food in 

Europe. When do you think cultivated meat will 

go on sale and what are the current obstacles 

to this? What is the situation in Germany? 

“In recent months, there has been great 

progress towards the launch of cultivated meat 

onto the market. The first products have been 

approved in the USA and similar procedures 

are underway in other markets, too. When such 

products will reach the German and European 

markets depends basically on two things: firstly, 

production costs must be cut further and the 

necessary manufacturing capacities built up 

before the products are ready for the mass 

market. This calls not only for private investment 

Germany can boast several highly promising 

start-ups in the field of cell cultivation. However, 

as an important industrial location, Germany 

is primarily a pioneer in the upstream areas, 

e.g., in the development of sustainable culture 

media and the production of fermenters 

for cultivation and fermentation. Moreover, 

German companies such as Merck, The 

Cultivated B and GEA have positioned 

themselves as the backbone of this new industry 

sector far beyond the country’s borders.” 

Another fascinating field is fermentation 

because, using microorganisms, fermentation 

makes possible the production of foodstuffs 

that not only look and taste like meat but also 

have the same cooking properties. Where 

are we in this process and how could further 

progress be made? 

“The fermentation segment is just beginning to 

develop its full potential within the alternative 

protein sector. Currently, at least 136 companies 

worldwide are working on the production of 

sustainable proteins using modern fermentation 

processes. Germany is very strong in this area, 

with the third most startups after the USA and 


23

INTERVIEW 

Israel including, for example, Formo, Mushlabs 

and Kynda. As a result, the German ecosystem 

is on its way to becoming a global powerhouse 

in this emerging category. 

The challenges in the field of fermentation 

are basically the same as in cell cultivation: 

the technologies behind them work and 

companies have shown that they can be used 

to produce tasty and sustainable products. 

However, to bring the production price down 

to the level of its animal counterparts, and to 

produce significant quantities, efforts must 

now be made by both private investors and 

political decision-makers to achieve this.” 

You mentioned that we in Germany meet all 

the requirements to be a global pioneer in the 

nutrition and protein revolution. What makes 

you think this? Don’t you think that other states, 

such as Israel, Singapore, the USA and the 

Netherlands, are already ahead of us here? 

“Experience shows that the most successful 

ecosystems for alternative sources of 

protein emerge when policymakers actively 

shape the sector with the aim of leveraging 

economic, environmental and health 

potential. Israel and Singapore are pioneers in 

this area. Large, industrialized countries, such 

as the USA, China and Japan, have also taken 

this path and see the promotion of alternative 

proteins as a strategic lever for their economic 

policy. So far, however, no state has an 

unassailable lead in this area. 

If the German government is committed to 

implementing the commitment to promote 

alternative sources of protein, made in the 

coalition agreement, then Germany would 

be able to join the leaders. Basically, we have 

everything required: an innovative startup 

landscape, strong food and agriculture 

sectors, an excellent research system and 

open-minded consumers. 

At this juncture, it is crucial that politicians map 

out the best course to be taken when it comes 

to research funding, infrastructure development, 

regulation and fair competition, and help 

established players in the food and agriculture 

sectors bring about the transformation. In 

particular, this calls for a national roadmap 

setting out what needs to be done to make 

Germany the global innovation leader in the 

field of alternative proteins by 2030.” 


UPSIDE Foods granted USDA 

Label Approval for cultivated 

meat and moves one step 

closer to commercialization 

GOI from USDA. UPSIDE’s chicken will proudly 

bear the USDA mark of inspection on its 

packaging after it passes USDA inspection. 

Following UPSIDE’s historic 

FDA “green light” in 2022, 

UPSIDE Foods today 

announced another historic 

milestone - label approval 

for its cell-cultivated chicken. 

UPSIDE Foods, the leading cultivated meat, 

poultry and seafood company, announced 

today that it obtained label approval for its 

cultivated chicken from the U.S. Department 

of Agriculture (USDA). With an approved label 

in hand, UPSIDE Foods is now working with 

USDA to obtain a Grant of Inspection (GOI) for 

its Engineering, Production, and Innovation 

Center (EPIC), the last remaining item in the 

pre-market regulatory process before the 

company can commercially produce and sell 

its cultivated chicken in the United States. The 

label uses the term “cell-cultivated chicken.” 

As a cultivated meat product grown directly 

from real animal cells, UPSIDE’s Chicken is 

subject to the same labeling requirements 

as conventionally-produced meat products. 

UPSIDE Foods has now demonstrated full 

compliance with all pre-market requirements 

for labeling and can begin commercial 

production and sales as soon as it obtains a 

“The USDA’s approval of our label marks 

a major step forward towards our goal of 

creating a more humane and sustainable food 

system,” said Dr. Uma Valeti, CEO and Founder 

of UPSIDE Foods. “We’re excited to continue 

working with the USDA to achieve our next 

milestone: a Grant of Inspection (GOI) for our 

facility. Obtaining the USDA’s GOI will clear the 

way for commercial production and sales and 

allow us to bring our delicious UPSIDE chicken 

to consumers for the first time.” 

This announcement comes after a series 

of milestones as UPSIDE Foods approaches 

commercialization, including receiving the 

world’s first “green light” for cultivated meat 

from the U.S. Food and Drug Administration 

(FDA), a $400M Series C placing the company’s 

valuation at over $1 billion, and the expansion 

of its product portfolio to include ground 

cultivated meat products. In addition, UPSIDE 

will continue its work with FDA and USDA to 

bring its next consumer products to market, 

including sausages, nuggets, and dumplings. 

With this label approval, 

UPSIDE has one remaining 

step in the regulatory review 

process before it can start 

commercial production 

and sales - a USDA Grant 

of Inspection (GOI) for its 

Engineering, Production, and 

Innovation Center (EPIC) 


25

In food 

machinery, 

it is Lakidis... 

The Greek company’s sales 

team works with customers’ 

team from beginning to 

the end to understand their 

needs, define a budget 

and develop balance 

between quality - production 

and costs and the R&D 

department develops the 

solutions most suitable for the 

customers’ demand. This way 

the customer gets what they 

really require and what is the 

most ideal for them. 

Founded in 1965 and headquartered in 

Greece, LAKIDIS SA company has a passion 

to offer the best and the most convenient 

machinery for the food manufacturers 

throughout its history of over a half century. 

Owing its success to this commitment, the 

company is constantly growing and building 

up a truly international brand. As a reliable 

producer of integrated solutions in the field 

of food machinery for over 57 years with a 

global network of around 30 agencies that 

distribute Lakidis Food Machinery and a great 

number of customers worldwide, Lakidis SA 

supports the processing of meat, poultry and 

fish products. The company also supports 

and provides solutions for industries such as 

petfood, snacks, puff pastry, sauce & dips, 

baby food, fruit and plant-based products. 

R&D development, production and 

assembling take place in private owned 


facilities, thus enabling compliance with 

the highest quality standards. Its vertical 

production unit ensures that it has full control 

over the production processes, accurate 

timing and maintain quality standards 

throughout all stages. The manufacturing 

of the company’s various codes starts with 

the selection of exclusive raw materials, 

runs through each stage with precision & 

consistency robot welding, CNC processing, 

glass blasting (surface treatment), and 

electric & electronic assembly. The 

production takes into account all known 

industry standards and goes far beyond 

that. Reliability, ease of use and compliance 

with the highest hygiene standards are the 

special features of the Lakidis products. 

Recommending the appropriate machine 

for each customer’s specific requirements 

is something Lakidis takes great value 

in. The company’s sales team works with 

customers’ team, from start to finish, to 

understand their needs, define a budget 

and develop balance between quality - 

production and costs. As a professional 

approach and respect to the customer, the 

Lakidis team is always close by and ready 

to help with meetings, video calls and 

technicians training when required. From the 

first spark of inspiration to implementing a 

solution, Lakidis is committed to excellence 

in everything they do. Because this is what 

they say: #welovewhatwedo. 

More information about the company 

and their products can be attained at: 

www.lakidis.gr, 14th Old National Rd., 

Thessaloniki-Veria, Greece 

+30 2310 722772, +30 2310 722367, 

sales02@lakidis.gr. 


27

Competitive commission 

rates and flexible payment 

options for the food sector 

from Ozan Business! 

Ozan Business, which provides businesses and enterprises 

all the payment and collection services they need, is making 

a difference with specialized payment solutions for the food sector. 

Ozan Business’tan gıda 

sektörüne özel uygun 

komisyon oranları ve 

esnek ödeme seçenekleri! 

İşletmelere ve girişimlere, ödeme ve tahsilat konusunda ihtiyaç 

duyulan tüm hizmetleri bir arada sağlayan Ozan Business, gıda 

sektörüne yönelik sunduğu özel ödeme çözümleri ile fark yaratıyor. 

Since 2020, Ozan Business, the brand of 

Ozan Elektronik Para, has been making 

difference with its solutions, has provided 

all the products and services for payment 

and collection. The food sector is one of 

the most important sectors in our country 

in terms of volume, but it also plays an 

important role in the export sector with its 

investment rates. Collections made with 

Ozan Business Physical and Virtual POS 

products with favorable commission rates 

specially offered to food wholesalers 

can be transferred to the desired bank 

account on the desired day. Payments 

can be received up to 20 days from the 

next day, while cost benefits can be 

achieved by organizing cash flow. 

2020 yılından bu yana sunduğu çözümleri 

ile fark yaratan Ozan Elektronik Para’nın 

iş dünyasına hizmet veren markası Ozan 

Business, işletmelere ve girişimlere, ödeme 

ve tahsilat konusunda ihtiyaç duydukları 

tüm ürün ve hizmetleri sunuyor. Gıda sektörü, 

ülkemizin en yüksek hacimli sektörleri arasında 

yer alırken aynı zamanda yatırım oranlarıyla 

ihracat alanında da önemli bir konuma 

sahiptir. Gıda toptancılarına özel sunulan 

uygun komisyon oranlı Ozan Business Fiziki 

ve Sanal POS ürünleri ile yapılan tahsilatlar 

istenilen günde ve istenilen banka hesabına 

geçebiliyor. Ödemeler ertesi günden itibaren 

20 güne kadar vade imkanıyla alınabilirken 

nakit akışını düzenlenerek maliyet avantajı 

elde edilebiliyor. 


Gıda sektöründe online tahsilatın önemi 

Gıda sektörü, bağlantılı olduğu sayısız 

çalışma alanı açısından bakıldığında çok 

katmanlı ve hacimli sektörlerden biri olduğu 

için tahsilat konusu büyük önem arz ediyor. 

Mali akış döngülerinde şeffaf ve güvenilir 

arşivleme dahil olmak üzere tahsilat 

süreçlerinizi pratik, güvenli ve hızlı hale 

getirilmesine yardımcı oluyor. Online tahsilat 

sistemlerinin hızlı işlem özellikleri sayesinde 

hem zaman yönetimi kolaylaşıyor hem de 

iş yükü azalıyor. Bu sayede tahsilat süreçleri 

işletmeler için çok daha kolay hale geliyor. 

Ozan Business olarak gıda sektörüne 

sundukları hizmetlerin detaylarını aktaran 

Ozan Elektronik Para Yönetim Kurulu Üyesi 

Tarık Onat, “Sektörün gelişimi ve temsili 

açısından en kritik hizmet alanlarını sunan 

Ozan Business sayesinde işletmeler sayısız 

yönetim kolaylığını da aynı anda elde 

edebiliyor. Ozan Business ile bayilik ve alt 

bayiliklerin mali akışını kurgulamaktan, 

tüketici modellemesine uygun tahsilat 

döngüsü oluşturmaya kadar pek çok 

alanda eş zamanlı hizmet alınabiliyor. 

Bununla birlikte tüm online tahsilat sistemi 

kategorisinde, Ozan Business ayrıcalığıyla 

ERP / muhasebe entegrasyonu 

özelliğinden de faydalanılabiliyor,” dedi. 

Ozan 

Elektronik Para 

Yönetim Kurulu 

Üyesi 

Tarık Onat 

The importance of online collection 

in the food sector 

As the food industry is one of the most 

multi-layered and voluminous sectors in 

terms of the myriad of business areas it 

is connected to, collection is of utmost 

importance. It helps make your collection 

processes practical, secure, and fast, 

including transparent and reliable 

archiving in financial flow cycles. Thanks to 

the fast-processing capabilities of online 

collection systems, time management 

becomes easier, and the workload is 

reduced. In this way, collection processes 

become much easier for businesses. 

Tarık Onat, a member of Ozan Elektronik 

Para’s board of directors, explained 

the details of the services they offer to 

the food sector as Ozan Business, said: 

“Thanks to Ozan Business, which offers the 

most important service areas in terms of 

development and representation of the 

sector, businesses can obtain numerous 

management facilities at the same time. 

With Ozan Business, companies can obtain 

simultaneous services in many areas, from 

setting up the financial flow of dealerships 

and sub-dealerships to creating a collection 

cycle suitable for consumer modelling. 

In addition, in all categories of online 

collection systems, the ERP/Accounting 

integration function can also be used with 

the privilege of Ozan Business”. 


29

Dried fruits gain more ground as 

consumers become 

more health-conscious 

Product innovation, attractive packaging with eye-catching 

designs, clear labelling, detailed product information, 

influencer marketing, digital ads, collaboration with health 

and wellness brands, online sales, in-store promotions, 

subscription boxes, and offering samples to consumers 

are the key factors to increase the sales of dried fruit. 

The demand for dried fruits is increasing 

globally as they are a good source of fiber, 

vitamins, and minerals. They also provide 

a quick energy boost and can help with 

digestion. As people become more health 

conscious, they are increasingly turning to 

dried fruits as a healthier alternative to other 

snack foods. They are a convenient snack 

option as they are lightweight, easy to store, 

and have a longer shelf life than fresh fruits. 

They can also be eaten on the go, making 

them a popular choice for people with busy 

lifestyles. As more people adopt vegan and 

plant-based diets, dried fruits have become 

a popular snack option as they are a good 

source of plant-based protein and can help 

meet daily nutritional requirements. Health 

foods such as energy bars, protein bars, and 

granola can also compete with dried fruits as 

a healthier snack option. 

• Dried berries (cranberries, cherries, 

blueberries, blackcurrant, strawberries, 

blackberry, raspberry, lingonberry, boysenberry, 

elderberry, huckleberry, red currant, etc.) 

account for the highest share, worth USD 

6.05 billion, due to their tart and sweet flavor, 

versatility, nutritional value, longer shelf life, and 

availability to cross USD 8 Billion by 2028. 

• Raisins account for 16.33% of the total, as 

they are commonly added to trail mix or 

granola, used as a topping for oatmeal or 


yogurt, or incorporated into baked goods such 

as cookies or bread. 

• Online retail sales of dried fruits are expected 

to grow at a CAGR of 8.76% due to convenience, 

wide selection, competitive pricing, subscription 

services, and reviews and ratings. 

• The increasing demand for organic dried 

fruits reflects a larger trend towards healthier 

and more sustainable food options and is likely 

to occupy 32.52% of the market in the future. 

• Consumer preferences for healthy and 

nutritious snack options with dried fruits are 

expected to drive the future growth of snack 

applications at 7.53%. 

Recent trends in the application of dried 

fruits are innovation, premiumization, flavor 

enhancement, plant-based foods, and 

functional foods. Dried cranberries are used 

in products marketed for urinary tract health, 

while prunes are used in products marketed 

for digestive health. Premium-dried fruits are 

becoming increasingly popular, particularly in 

the luxury snack market. Dried fruits are being 

used to add unique and exotic flavors to food 

products. For example, dried mangoes can be 

used to add a tropical flavor to cereals and 

baked goods, while dried figs can add a sweet 

and earthy flavor to salads and cheese plates. 

The growth of the dried fruit market can be 

restrained by factors such as price, sugar 

content, allergies and intolerances, availability 

of fresh fruits, and quality control issues. Dried 

fruits are more expensive than other snack 

options, such as chips or cookies. Some dried 

fruits, such as cranberries and raisins, can 

have a high sugar content due to the drying 

process. Some people have allergies to nuts 

or fructose intolerance. Ensuring the consistent 

quality and freshness of dried fruits can be 

challenging, which can lead to consumer 

dissatisfaction and a loss of market share. 

Over centuries, apples, mangoes, oranges, 

and pineapples were widely available in 

the world’s markets and enjoyed by people 

in their most juicy states when they were 

fresh. However, global warming, climatic 

uncertainties, decreasing farm sizes, and 

the overuse of pesticides have affected the 

quality and yield of these fresh fruits. This 

results in decreased shelf life, which creates 

opportunities to preserve them and store them 

for a longer period of time as dried fruits. The 

market for this segment was calculated to be 

USD 1940 Million in 2022 which is expected to 

grow with a higher CAGR by 2028. 

As per the analysis, the market for dried dates 

is projected to add more than USD 900 Million 

market size from 2023 to 2028. Dates are 

native to the Middle East and North Africa, 

but they are now widely cultivated in many 

countries, including the United States, Israel, 

Saudi Arabia, and Iran. They are also used 

in traditional medicine and are believed 

to have many health benefits due to their 

high nutritional value. In addition to their 

popularity as a snack and cooking ingredient, 

dates are also used in religious and cultural 

celebrations, such as Ramadan in the Islamic 

tradition. Dates are increasingly being used 

as an alternative to sugar in a variety of 

dishes and snacks. Dried figs are witnessing 

substantial growth due to their rising utilization 

in breakfast cereals, bakery products, and 

packaged dried nut and fruit snacks. 

Apricots are generally more expensive than 

other fruits as they’re more difficult to grow, 

erratic in nature, require more sprays to 

prevent disease, and are very difficult fruit to 

handle. Due to its high price points and lack 

of marketing as compared to other dried 

fruits, they hold a very small share of 5.86%. 

According to Bonafide Research, the market 

for dried prunes is anticipated to reach USD 

1217.29 Million by 2028. 

Dried fruits are widely available in most 

grocery stores and supermarkets, making them 

accessible to a larger audience. In addition, 

advances in technology have made it easier to 

produce, package, and distribute dried fruits, 

which has led to a wider variety of options for 

consumers. Specialty stores may have more 

unique or gourmet options, but they can also 

be more expensive and have a more limited 

selection. Hypermarkets and supermarkets 

account for 44.78% of the market, as they 

typically offer a wide range of products at 

competitive prices, making them a convenient 

and affordable option for consumers. 

“Sales of dried fruits through other distribution 

channels like food service providers, farmers 

markets, health food stores, direct-toconsumer 

sales stores, and gift specialty stores 

are anticipated to grow at a CAGR of 8.33%. 


31

Gifting dried fruits has become a popular 

trend recently due to their health and fitness 

benefits, long shelf life, versatility, variety, and 

sustainability” says, Mr. Dhwipal Shah, from 

Bonafide Research. 

Consumers are becoming more conscious 

of their health and wellness and are seeking 

out natural and organic products that are 

free from harmful chemicals and pesticides. 

Organic dried fruits are grown without the 

use of synthetic fertilizers or pesticides and 

are free from GMOs. Many companies 

have responded to the demand for organic 

products by expanding their product lines 

to include organic options or by switching to 

organic farming methods. 

Dried fruits add nutritional value to snack foods 

as they are high in fiber, vitamins, and minerals. 


Some companies are producing freeze-dried 

fruit snacks that are crispy and crunchy, 

while others are using dried fruits in savory 

snack products such as fruit and nut mixes. 

Additionally, dried fruits provide a natural and 

wholesome alternative to processed snacks 

and are a convenient and portable snack 

option. Dried fruits are being incorporated 

into new and innovative cereal products like 

granola cereals and muesli cereals that feature 

a combination of dried fruits, nuts, and grains. 

Europe is the leading region in terms of revenue 

and consumption in the global dried fruits 

market valued at USD 5.81 Billion. Raisins, 

Apricots, Dates, Figs, and Cranberries are most 

commonly consumed in Europe either as a 

snack or used in baking & cooking. Other dried 

fruits that are consumed in Europe include 

prunes, apples, mangoes, and bananas. The 

growing trend of low-sugar, natural, and healthy 

food has been fueling the growth of the market 

for dried fruit in the region. The Netherlands is 

a major importer, exporter, and re-exporter of 

dried fruits, and the country is home to many 

large players in the dried fruit industry. 

North American dried fruits market accounts 

for a 25.22% share due to increased 

dehydrated fruits adoption in various food 

sectors across the region. Raisins are one of 

the most popular varieties and other popular 

dried fruits include apricots, figs, dates, 

cranberries, and prunes. In recent years, there 

has also been growing demand for exotic 

dried fruits such as mangoes, pineapples, and 

papayas. Rising investments by processors for 

the research and development of innovative 

products may boost industry growth. 

The Middle East & Africa region is one of the 

important markets, attributed to the highest 

production and exports of dehydrated fruits 

from Iran, Afghanistan, and Turkey. The rising 

demand for dried grapes, dates, and dried 

apricots from developed regions of Europe 

and North America for their further processing 

into value-added products such as healthy 

baked goods, confectionery, and snacks is 

further driving the market growth in the region. 

Moreover, the rising interest in dried nut and 

fruit snacks and bakery products among 

young adults in the Middle East and Africa 

contributes to the region’s market growth. 

The demand for dried fruits in South America 

is the lowest with a 3.33% share globally 

and is primarily driven by Brazil, which is 

the largest market in the region. The South 

American market is still at the nascent stage 

and poses tremendous opportunities for 

leading regions such as Europe and the 

Middle East to invest in this market. The 

growing awareness among consumers 

regarding functional foods and healthy 

snacking is expected to fuel market growth 

in the upcoming years at a CAGR of 6.59%. 

Asia Pacific is the fastest-growing region for 

this market at a CAGR of 8.01%. The increased 

availability, proper packaging and a growing 

awareness of health needs have stimulated 

the dried fruit market in the region. The 

expansion of the retail market and increased 

purchasing power in countries such as China 

and India are expected to stimulate demand 

further. Other than that, people consume 

dried fruits by mixing them into cereal, 

cheese, and yogurt. Furthermore, the regional 

market is expected to gain ground in the 

coming years due to the health benefits of 

consumers when consuming dried fruits due 

to their high phytochemical content. 


33

Jokey Türkiye 

celebrates its 

25 th anniversary 

Jokey Türkiye 

25 Yaşında 

Since 1968, Jokey has represented excellent 

expertise in plastic injection production. 

Jokey is one of the world’s largest 

manufacturers and technology leaders in 

the field of rigid plastic packaging, based 

in the city of Wipperfürth, Germany, as 

a family company. Moreover, for over 30 

years, they have been pioneers in the 

sustainable packaging sector. The Jokey 

Group has been successfully conducting 

its plastic injection production activities 

with 15 factories in 12 different countries 

and over 2,000 employees in more than 90 

countries for many years. 

1968 senesinden bu yana Jokey 

demek plastik enjeksiyon üretiminde 

mükemmel uzmanlık demektir. Jokey, 

Almanya’nın Wipperfürth kentinde 

yerleşik bir aile şirketi olarak sert plastik 

ambalajlar alanında dünyanın en büyük 

üreticilerinden ve teknoloji liderlerinden 

biridir. Aynı zamanda 30 yılı aşkın bir 

süredir sürdürülebilir ambalaj sektörünün 

öncüsüdür. Jokey grubu, 12 farklı ülkede 

15 fabrikası, 90 ülkede 2000’i aşkın 

çalışanı ile plastik enjeksiyon üretimi 

alanındaki faaliyetlerine uzun yılardır 

başarılı bir şekilde devam ediyor. 


Jokey Türkiye Ambalaj, Türkiye’deki ve 

çevre ülkelerdeki bütün ölçekte sayısız 

müşterisöine, 1998 yılından beri göz 

alıcı ve fonksiyonel ambalaj ürünlerini 

Dilovası-Kocaeli’de bulunan fabrikasında 

üretmeye devam etmektedir. 

Gıda dolumundan gıda dışı ürünlere, 

standarttan özel çözümlere kadar Jokey’de 

bütün uygulama alanları için her biçim 

ve hacimde ürün serileri sunulmaktadır. 

Her amaç için doğru ambalajı önermek 

ana hedeftir. 100 ml’den 35 litreye 

kadar her şekil ve ebatta çeşitli yardımcı 

aksesuar ve aksamlar da dâhil olmak 

üzere, IML dekorasyonlu kova ve kapaklar 

üretmektedir. Hem de farklı miktarlara kadar 

kullanılabilinen yeniden değerlendirilmiş 

sürdürülebilir ham maddelerle. 

“Thinwall” olarak adlandırılan ince cidarlı, 

hafif ürünler üretilmektedir. Böylece plastik 

kullanımını, müşterilerinin ve Jokey’in 

sürdürülebilirlik hedefleri doğrultusunda 

en aza indirgemeye çalışmaktadırlar. 

Jokey’de ambalajlar 1990 senesinden 

bu yana %40 oranında hafifledi. Bu da 

sadece çevre ve iklime faydalı değil, 

müşterilerinin de yararınadır. 

Jokey Türkiye Packaging continues 

to manufacture eye-catching and 

functional packaging products at its 

factory in Dilovası-Kocaeli since 1998, 

serving numerous customers in Turkey and 

neighboring countries. 

From food filling to non-food products, 

Jokey offers product series in various 

shapes and sizes for all application areas, 

ranging from standard to custom solutions. 

The main objective is to recommend the 

right packaging for every purpose. They 

produce IML-decorated buckets and lids 

in sizes ranging from 100 ml to 35 liters, 

including various auxiliary accessories 

and components. Additionally, they utilize 


35

ecycled sustainable raw materials that can 

be used for different quantities. 

Products with thin walls, known as “Thinwall,” 

are being produced to reduce plastic 

usage to a minimum in line with Jokey’s and 

their customers’ sustainability goals. Since 

1990, Jokey has reduced the weight of their 

packaging by 40%. This not only benefits the 

environment and the climate but also proves 

advantageous for their customers. 

In addition to standard products, the Research 

and Development teams in Turkey and various 

countries, along with the mold factory within 

the group, collaborate with customers’ teams 

to produce customized products for both their 

customers and the industry. 

At Jokey, they believe in maximizing the 

functionality of the ideal packaging. 

That’s why they developed the Jokey Eco 

Concept. The goal is to achieve maximum 

product functionality with the least carbon 

footprint. Action plans are being formulated 

in Ecological Strategy, Ecological Resources, 

and Ecological Design to reach this objective. 

Jokey’s vision is to achieve zero climate impact 

by 2030. In pursuit of this goal, they offer their 

customers CO2 balance with certificates from 

sustainable climate projects. 

By publishing their 2022 Sustainability 

Report, Jokey aligns their business models 

with global objectives and continues their 

efforts in this context. 

Standart ürünlerin dışında, Türkiye ve farklı 

ülkelerde bulunan Ar-Ge ekipleri, grup 

bünyelerinde bulunan kalıp fabrikası ve 

müşterilerinin ekipleri ile gerçekleştirdikleri 

ortak çalışmalarla müşterilerine ve sektöre 

özel ürünler üretmektedirler. 

Jokey’de ideal ambalajın maksimum 

işlevselliğine inanılıyor. Bu nedenle de 

Jokey Eko Konsepti geliştirildi. Hedef ise, en 

az karbon ayak izi ile azami ürün işlevselliği 

sağlamaktır. Ekolojik Strateji, Ekolojik 

Kaynaklar ve Ekolojik Tasarım konularında 

eylem planları oluşturularak hedef 

ulaşmak için çaba gösterilmektedir. 

Jokey’in vizyonu 2030’a kadar sıfır 

iklim etkisidir. Bu yolda, müşterilerine 

sürdürülebilir iklim projelerindeki 

sertifikalarla CO2 dengesi sunulmaktadır. 

2022 Sürdürülebilirlik Raporu’nu yayınlayan 

Jokey, kendi iş modellerini küresel hedefler 

ile uyumlaştırmakta ve bu bağlamda 

çalışmalarını sürdürmektedir. 



31 th Worldfood 

İstanbul 

Exhibition 

brings food 

professionals 

together 

The International Food Products 

and Technologies Exhibition – 

WorldFood İstanbul, which 

provides the opportunity to 

exhibit and discover the latest 

innovations and food trends in 

the sector, will be held at 

Tüyap Congress and Fair Center 

on September 6 – 9, 2023. 

WorldFood İstanbul, the international meeting 

platform of the Turkish food industry, is 

preparing to introduce many new products and 

the latest technologies to the food industry. 

In the exhibition, where more than 600 

foreign buyers from 70 countries will be 

hosted; exhibitors and visitors will have the 

opportunity to see innovations and products 

in the market, access international and 

domestic companies, and develop relations 

with suppliers and manufacturers. Hosting 

more than 30 countries like Afghanistan, 

Algeria, China, Ivory Coast, Egypt, Greece, 

Guatemala, India, Indonesia, Iran, Ireland, 

Republic of Korea, Malaysia, Nepal, 

Palestinian Authority, Poland, Russia, Saudi 

Arabia, Singapore, Sri Lanka, Switzerland, 

Tunisia, Turkmenistan, Turkey, Ukraine, United 

Arab Emirates, United States, Uzbekistan, the 

exhibition will also host a total of 796 exhibitors, 

713 of which are local and 83 are foreigners. 


39

TİM Cereals, Pulses, Oil Seeds and 

Products Sector Board and all its exporters’ 

associations, Turkish Food and Beverage 

Industry Associations Federation (TGDF) 

and Out-of-Home Consumption Suppliers 

Association (ETUDER) joined forces under the 

name of “Turkish Food Platform” with the aim 

of making WorldFood Istanbul International 

Food Products Technologies Exhibition one 

of the most effective exhibitions in its field 

in the world. The Turkish Food Platform aims 

for WorldFood Istanbul, the largest sector 

exhibition of Eurasia, to reach new records in 

terms of visitors, exhibitors, foreign purchasing 

professionals and business volume. ALZ Fair, 

one of the leading organizations of the 

Turkish exhibition organization sector, will take 

place as the “Cooperation Organization” 

at the WorldFood İstanbul Exhibition, which 

brings together the umbrella organizations 

of the Turkish food industry by going through 

historical cooperation. 

Welcoming 38,358 visitors from 163 different 

countries last year, International Food Products 

and Technologies Exhibition – WorldFood 

İstanbul not only created new business and 

partnership opportunities in its 30th year, but 

also offered a productive fair experience with 

its informative and inspiring events. By showing 

a realistic vision of the future to the sector with 

its Event Program, it brought to the stage many 

guiding issues for sustainable investments, 

technological developments and exportoriented 

projects. While 835 exhibitors from 25 

different countries presented their more than 

2000 brands to both professional visitors and 

over 600 foreign purchasing professionals from 

77 countries, as a result of the meetings held 

within the scope of the WorldFood İstanbul VIP 

Procurement Committee program for 4 days, 

the targeted “minimum 1 billion Euro business 

volume” aim was achieved. Participants; More 

than 7,000 B2B meetings were held with the 

matching application, which brought together 

visitors and procurement committees, and 

new collaborations were signed. 

Last year, one of the largest meeting points 

influencing food and food technologies 

trends WorldFood İstanbul, where information 

on healthy and reliable products and zero 

waste kitchen tips were shared and recipes 

were prepared with planet-friendly flavors, 

accompanied by star chefs in order to raise 

awareness on sustainability and inspire 

the industry, will meet with its visitors and 

participants for the 31st time this year with the 

Food Arena event program, where the sector’s 

agenda will be scrutinized with experts. 

Exhibition director Semi Benbanaste will 

open this year’s panel titles as follows: “Food 

Supply Security in Disaster Times”, “Sustainable 

Supply Chain – Let’s Bring Hope!”, “Safe and 

Waste-Free Tables Without Toxic”, “Social 

Good, Solidarity and How to Stand Up Small 

Entrepreneur and the Region?” Issues such 

as “Food Sector at the Heart of Exports, New 

Markets in Exports & Growth Strategies” will 

also be discussed at the exhibition, where 

the balance sheet of the earthquake in the 

agriculture and food sector, needs, support 

programs, 2023 analysis of the sector and 2024 

predictions will be shared. With the sessions, 

workshops, entrepreneur presentations and 

award ceremonies held during the exhibition, 

the sector stakeholders will be able to follow 

the pulse of the sector on the Food Arena 

event area and on YouTube. 

Besides creating new business and partnership 

opportunities, 31th WorldFood İstanbul will 

show a realistic vision of the future to the sector 

with its full program of events, and will bring to 

the stage many guiding issues for sustainable 

investments, technological developments and 

export-oriented projects. 

Women entrepreneurs making a change in the 

food industry will tell their stories at the Food 

Tech Garage 

In addition to workshops, kitchen workshops 

and taste shows will also be held at the fair, 

and an area consisting entirely of women 

entrepreneurs will be established with the 

Food Tech Garage area, as it was last 

year. Women entrepreneurs will present 

their innovative projects, including healthy, 

organic and vegan products, biotechnology, 

innovative agricultural practices, sectorspecific 

technological solutions, services and 

stories that transform the food and agriculture 

sectors, in the Food Tech Garage area, 

simultaneously with the exhibition. 

Exhibition Director Semi Benbanaste 

expressed the importance of the fair in the 

light of the developments in the food sector: 

“As of the end of 2022, annual food inflation 


is 77.87 percent, annual agricultural input 

prices increase is 103.14 percent and annual 

agricultural producer inflation was 151.03 

percent. In 2023, we see a decrease in food 

inflation. As of the end of February, annual 

food inflation decreased to 69.33 percent. 

While annual agricultural producer inflation 

decreased to 127.56 percent at the end 

of February, the decline in food inflation is 

expected to continue in 2023. In the first 2 

months of 2023, the export of animal products 

was 0.5 billion dollars. Despite the effects 

of the earthquake, Türkiye will be able to 

reach its export target of 30 billion dollars 

in 2023. WorldFood İstanbul aims to lead 

the development of the sector since our 

first organization and brings together the 

leading stakeholders of the sector every year 

with this goal. Last year, we presented 835 

exhibitors from 25 different countries, over 

2000 brands to both professional visitors and 

over 600 foreign purchasing professionals 

from 77 countries. As a result of the meetings 

held within the scope of the WorldFood 

İstanbul VIP Procurement Mission program 

for 4 days, we reached our target that we 

had determined before the exhibition, which 

was a business volume of at least 1 billion 

Euros, and led to a sales of 1.2 billion Euros. 

This year, for the 31st time, there will be many 

specialized brands and manufacturers in 

WorldFood İstanbul, which will play a major 

role in the advancement of the industry. 

WorldFood İstanbul, which stands out as one 

of the most important exhibitions of the food 

industry, undertakes an important task with 

the participation of the names that shape the 

sector, events that will make an impact, new 

products that will meet with the visitors for the 

first time and a wide participant profile.” 


a 

YENİLENEN REACH TRUCK ASANSÖRLERİ İLE 

GÜÇ, GÜVENLİK VE DAYANIKLILIK BİR ARADA 

R14 - R25 

Linde MH R14 - R25 Reach Truck 

serisi ile lojistik, gıda endüstrisi 

ve ticareti gibi yüksek raflı 

depolamanın yoğun olarak 

kullanıldığı alanları kolayca 

yönetmenizi sağlıyor. 

R14 - R25 Reach Trucklar dar 

koridorlarda bile rahatlıkla 

çalışabildiği gibi, tüm bunlara 

ilave olarak bu serinin R20HD 

modeli Yeni Ağır Hizmet 

Asansörü sayesinde 15 metre 

kaldırma yüksekliğine 

erişebiliyor. 

Güvenlik, konfor ve performansın 

maksimum düzeye çıkarıldığı 

R14 - R25 modellerinde 

Güçlendirilmiş Cam Baş Üstü 

Koruması ile olası kaza riskinin 

önüne geçiliyor ayrıca cam tavan 

sayesinde yükün net bir şekilde 

görünmesi de kolaylaşıyor. 

www.hasel-linde-mh.com

Consumers say health should be 

the #1 driver of future food and 

beverage product development 

points out that nutrition rises to the top in a 

number of measures of consumer sentiment 

around health and wellbeing, with three 

in five consumers surveyed globally saying 

that healthier living also means following a 

healthy and nutritious diet. 

At all ages and income levels, consumers 

prioritize health over affordability. 

Despite the current global atmosphere of 

financial uncertainty, consumers surveyed 

recently by Innova Market Insights, a global 

leader in market intelligence for the food and 

beverage industry, say that health should be 

the key driver of future food and beverage 

product development. Additionally, consumers 

prioritize health over affordability. 

Interest in functional nutrition is on the increase 

in many countries, with growing numbers of 

consumers globally, including in the US, saying 

they choose products that positively boost 

nutrition, immunity and (gut) health. In addition, 

nearly 25% of consumers agree that functional 

ingredients that boost physical or mental health 

are worth paying more for. However, Williams 

stresses the importance of innovative nutritious 

options that also are affordable. “Three in five 

North American consumers surveyed by Innova 

in 2023 report that they are looking for simple 

and more affordable nutritional solutions to 

meet their needs, and nearly half agree that 

it is difficult to eat healthily because nutritious 

foods are less affordable.” 

Innova takes an Insights 360° holistic 

approach that combines consumer data with 

intelligence on category, product, ingredient, 

flavor and packaging innovation. “We are 

actively watching the marketplace for the next 

generation of functional foods, beverages, 

supplements, and ingredients that offer to help 

consumers cope with the challenges of the 

future,” says Williams. 

“Health benefits remain at the top of the list 

for consumers, even in financially challenging 

times,” says Lu Ann Williams, global insights 

director at Innova Market Insights. “Consumers 

we surveyed in the US and around the world 

are sending a clear message that health is 

the number one driver of food and beverage 

purchases, ahead of factors such as 

affordability, flavor, and naturalness.” Williams 


TURKEY

Connecting 

the industry: 

National 

Frozen & 

Refrigerated 

Foods 

Convention, 

October 7-10, 

to facilitate 

key business 

meetings 

with leading 

retailers 

afternoon’s Membership Luncheon serves as 

the association’s annual business meeting 

with the installation of NFRA’s new officers and 

directors, as well as the induction of the 2023 

Refrigerated Food Hall of Fame members, Joe 

D’Alberto, Director of Sales for Acosta Sales & 

Marketing and Skip Shaw, retired President & 

CEO of NFRA. Monday evening winds down 

with the Networking Reception, which is an 

excellent opportunity for all attendees to make 

connections whether they are veterans of the 

industry or new members. 

Tuesday’s breakfast session features speaker 

Amelia Rose Earhart, around-the-world 

pilot, podcast host and artist. The Tuesday 

Awards Luncheon will honor the 2023 Golden 

Penguin Award winners for marketing and 

merchandising excellence for the March 

Frozen Food Month, June Dairy Month and 

June/July Ice Cream & Novelties promotions. 

The highest scoring entries will be unveiled as 

the 2023 Top Marketer Award winners. 

Bringing together leading companies 

from every sector of the industry, the NFRA 

Convention offers a dynamic platform where 

business can be conducted efficiently, all under 

one roof. By providing complimentary meeting 

rooms to retailers, NFRA ensures that more than 

1,300 attendees can maximize their time and 

productivity, facilitating an estimated 3,000 

business appointments throughout the duration 

of the event. Attendees also get the opportunity 

to make new connections, sample frozen and 

refrigerated products, hear from valuable 

speakers, and network with industry leaders. 

The annual Convention will commence 

Sunday, Oct. 8, with the highly anticipated 

Taste of Excellence reception where emerging 

brands and over 50 established leading 

manufacturers will showcase their latest 

product innovations. Monday morning will open 

with breakfast, featuring guest speaker Alex 

Banayan, bestselling author of The Third Door 

and expert on exponential growth. Monday 

46 FOOD & INGREDIENTS INTERNATIONAL AUGUST 2023 

The stage is set for the 

2023 NFRA Convention, 

scheduled to take place 

October 7th to 10th, 2023, 

at the Marriot Marquis 

& Marina in San Diego. 

Renowned as the premier 

event of the frozen and 

refrigerated foods industry 

and hosted by the National 

Frozen & Refrigerated 

Foods Association (NFRA), 

the convention offers 

unparalleled opportunities 

for attendees to foster 

business growth, forge key 

partnerships and explore 

exciting product innovations.

Held annually, The IFT FIRST 

is the world’s leading food 

technology event and 

biggest B2B food expo, 

and a platform to explore 

new innovations, food 

technology, and industry 

development. It attracts 

about 15,000 visitors with 

1,900 exhibition companies 

and brands present. 

Angel Yeast North America Team at IFT first 2023 

Angel Yeast (SHA:600298), a premier global 

yeast company, showcased its sustainable yeast 

protein and compound seasoning solutions 

at the annual expo of the Institute of Food 

Technologists (“IFT FIRST 2023”), in Chicago, that 

took place between July 16 and 19. 

Angel Yeast 

highlights sustainable 

protein and natural 

taste solutions 

at IFT FIRST 2023 

Animal proteins have 

traditionally been the 

main source of protein in 

the human diet. However, 

environmental sustainability 

concerns associated with 

animal-based diets are 

growing. Consumers are 

paying attention to this 

issue, as well. In a recent 

survey, 54% of consumers 

indicated they are willing 

to replace meat with 

alternative protein sources. 

“Compared to plant-based 

and animal proteins, natural 

yeast protein is a more 

sustainable, environmentalfriendly, 

gluten-free, No- 

GMO and nutritious food 

substance. The versatile 

yeast as a natural ingredient 

will be crucial to developing 

novel products, and Angel 

Yeast is capturing the market 

trends to deliver products 

that best suit the needs of 

global customers”, said Hang 

Tao, GM of Angel Yeast 

North America Branch. 

AngeoPro is a new veganfriendly, 

nutritious, and yeastsourced 

protein produced 

using an upcycle-based 

reuse methodology to comply 

with emerging sustainability 

standards, it boasts 80 

percent protein content, 21 

percent BCAA’s (Branched- 

Chain Amino Acid, including 

leucine, isoleucine and 

valine), and PDCAAS (Protein 

Digestibility Corrected Amino 

Acids Score) of 1.0 with a 

complete amino acid profile 

and provides B vitamins, 

minerals, and dietary fiber. 

As health-conscious 

consumers are seeking foods 

with minimal processing and 

food additives, the market 

is also seeing the rise of 

clean label products, which 

are minimally processed, 

natural, and wholesome 

foods, and the all-natural 

yeast solutions are helping 

food manufacturers to 

achieve clean labels while 

delivering the big flavors with 

enhanced mouthfeel. 

Angel Yeast has pioneered 

Angel Taste Solutions that 

build exciting flavors, as well 

as fermentation nutrients for 

food ingredients, probiotics 

fermentation and food culture. 

Its sustainable seasoning and 

condiment solutions include 

Angeoprime (savory flavor 

foundation for sauces, soups, 

and snacks), Angeoboost 

(low-sodium seasoning to 

bring umami and meaty 

flavor profile), Angeotide 

(flavor enhancer that masks 

off-notes in chicken soup 

and beverage applications), 

and Angearom (flavored 

yeast extracts boosting 

chicken, beef, cheesy flavors 

smoked and grilled). 

Angel Yeast leverages 

yeast and biotechnology 

to revolutionize dietary 

habits, food production, and 

environmental interplay, 

with the ultimate goal of 

enhancing life quality and 

conserving our planet for the 

benefit of future generations. 


47

High level of international participation and 

top industry companies exhibiting. 

Anuga Meat 2023: 

Platform for the worldwide 

meat industry - 

from traditional to innovative, 

from regional to plant-based 

Once again, Anuga Meat is uniting the who’s 

who of the international meat industry at 

Anuga in Cologne from 7 to 11 October 2023. 

With currently around 600 exhibitors the Anuga 

trade show for meat, sausage and poultry has 

an excellent alignment. In total, more than 

800 producers from the meat and sausage 

segment are awaited when the trade fair starts. 

In order to accommodate the demands 

of the consumers for a healthier diet, more 

regionality, sustainability and improved animal 

welfare, in addition to meat, sausage and 

poultry this year’s Anuga Meat will once again 

also be focusing on vegan and vegetarian 

meat alternatives as well as vegetable-based 

substitute products containing proteins. The 

latter will particularly be the emphasis of the 

“Meet more meatless” special event. 

This year’s top exhibitors include among others 

Bell, Beyond Meat, Bigard, BRF, Campofrio, 

Cris-Tim, CPF, ElPozo, Grupo Vall Companys, 

Inalca, JBS, Lamex, LDC, Noel, Tönnies, Tyson, 


VanDrie, Vion, Westfleisch and Wiesenhof. 

Important European group participations 

from Belgium, France, Great Britain, Italy, the 

Netherlands and Spain will also be taking part. 

Furthermore, the South American continent 

will also be represented by Argentina, Brazil, 

Colombia, Paraguay and Uruguay. Important 

group stands include: Asociación Colombiana 

de Porcicultores (Porkcolumbia), Associação 

Brasileira das Indústrias Exportadoras de Carnes 

(Abiec), Associação Brasileira de Proteína 

Animal (ABPA), Federación Colombiana de 

Ganaderos (FEDEGAN), Federación Nacional 

de Avicultores de Colombia – Fondo Nacional 

Avícola (FENAVI), German Meat, Meat and 

Livestock Australia (MLA), Instituto Nacional de 

Carnes (INAC) und Instituto de la Promoción 

de la Carne Vacuna Argentina (IPCVA). 

They represent the entire spectrum of meat 

production in its various processing stages: 

from unprocessed meat products, to meat 

preparations and convenience products, 

through to fine sausage and ham products 

and regional specialities. 

The sub-segments of Anuga Meat are divided 

up across the halls as follows, in order to give 

the trade buyers a better orientation: Hall 

5.2 sausage products, Hall 6 red meat, Hall 9 

poultry and red meat. The high participation 

of suppliers at Anuga Meat shows that the 

export business continues to be of central 

importance for the international meat 

industry. Tapping into new market potential is 

particularly important here. 

Trends and themes: Worldwide market shows 

growth and changing consumer preferences 

According to statistics from the knowledge 

partner, Innova Market Insights, (data from 

July 2017 to June 2022), the meat industry is 

recording an average annual growth rate 

of 5.4 percent worldwide for new product 

introductions. This indicates a dynamic and 

changing market that is characterised by 

changed consumer preferences. 

on 14 percent. A high protein content and 

corresponding demands regarding the origin 

also recorded a growth rate of 14 percent. 

Regarding the market development, 

Vietnam proved to be the fastest growing 

market with a growth rate of 51 percent for 

new product introductions. Closely followed 

by South Korea with a growth rate of 38 

percent in the same period of time. 

Whilst Vietnam and South Korea are 

experiencing rapid growth, the United 

Kingdom, China and Germany showed the 

highest activity for new product introductions 

between July 2021 and June 2022. These 

three countries have a market penetration 

of 19 percent, 14 percent and 13 percent 

respectively, which indicates a strong presence 

and high consumer interest in meat products. 

The future of meat substitutes 

An ongoing trend is the rise in demand for plantbased 

alternatives or meat substitute products, 

also to address the burgeoning flexitarian market. 

According to a consumer survey (2021), the 

consumers are more open to new technologies 

after having seen the developments of plantbased 

innovations (41 percent). 

The reasons for adopting a reduced meat diet 

are generally similar to those of the vegetarians 

for not eating meat – i.e. a mixture between 

health and environmental motives such as the 

reduction of the consumption of resources. 

This trend is leading to meat aisles developing 

into a protein aisle, featuring options made 

from alternative proteins including soy, wheat, 

pea protein and many more. 

Several, strongly increasing demands were 

recorded within the category ‘Meat’. The 

consumers place high value on the regionality 

and traceability of the products and are still 

addressing the themes animal welfare and 

protection. Ethical and environmentallyfriendly 

demands achieved a growth rate 

of 17 percent, followed by Halal products 


49

Avery Dennison introduces four 

new premium labeling 

papers made from recycled 

content and alternative fibers 

Available in the Europe, Middle East and 

North Africa (EMENA) region, the launch 

comes at a time when industrial regulations, 

company environmental policies, and 

consumer demand contribute to the growing 

need for sustainable labeling and packaging 

solutions. The new range consists of three new 

papers made from 100% recycled fibers and 

one from hemp fibers as follows: 

• Fasson rPaper Black FSC 100% recycled (50% 

PCW and 50% PIW) is a black, core tinted, 

uncoated paper designed to provide a 

visually striking label for various applications. Its 

black color ensures a seamless and premium 

look, avoiding white edges or revealing 

whiteness from the back of wine bottles. This 

paper eliminates bleeding problems in ice 

buckets and offers excellent printability and 

embellishment compatibility. 

• Fasson rMartelé Black FSC 100% recycled 

(50% PCW and 50% PIW) is an uncoated, 

matte paper with a distinctive “hammered” 

tactile embossed finish. It matches the current 

portfolio’s non-recycled Martelé Black, 

allowing for seamless integration into existing 

labeling solutions. Similar to the rPaper Black, 

this paper also eliminates the problem of black 

ink bleeding in ice buckets and, being pulpcolored, 

ensures a sophisticated and clean 

appearance by avoiding the unpleasant issue 

of the label’s white edge and backside. 

Avery Dennison, has 

introduced four labeling 

papers made from recycled 

pulp and alternative fibers 

aimed at the premium 

packaging segment 

including wine and spirits, 

craft beverages, gourmet 

food, beauty and fragrances. 

• Fasson rMartelé Blanc FSC 100% recycled 

(50% PCW and 50% PIW) is also an uncoated, 

matte paper with the same “hammered” 

tactile embossed finish as rMartelé Black. This 

specific product will be available later this 

year and it matches the non-recycled Martele 

Blanc in the current portfolio, allowing for 

effortless integration for existing lines of wine 

and other high-end products. Additionally, it 

offers excellent printability with all the standard 

print methods and embellishing techniques. 

New premium labeling possibilities offered by 

hemp fibers 

Fasson Hemp 50% FSC paper provides a 

natural and bulky touch and feel with its 

white uncoated, matte surface — perfect 

for premium organic products. It offers a 


9 HALLS 4 DAYS HUNDREDS OF LIVE DEMONSTRATIONS 

THE 

OF PRINT 

11-14 SEPTEMBER 2023 BRUSSELS EXPO 

Stand shoulder to shoulder with the greats this September at Labelexpo Europe 2023 

- the world’s largest array of technology in label history. 

Every hall, stand and aisle will represent the future of print. Witness hundreds of live 

demonstrations of pioneering machinery and experience ground breaking product 

launches from the world’s leading manufacturers. 

Innovation, accuracy, speed and creativity - explore them all at Labelexpo 

Europe 2023, the show that sets the standard worldwide. 

DISCOVER THE STUFF OF LEGEND AT: WWW.LABELEXPO-EUROPE.COM

sustainable alternative to traditional wood 

pulp-only based papers and utilizes 50% hemp 

fibers that are sourced regionally from France 

and Germany and can be harvested up to 7 

times annually. Its high-grammage facestock 

also makes it ideal for labels that feature 

embossed or debossed details. 

“By incorporating these sustainable options, 

our Sustainable ADvantage portfolio helps 

brands reduce their environmental footprint 

and move towards a more sustainable and 

circular economy,” says Vladimir Tyulpin, 

marketing manager premium solutions at 

Avery Dennison. These solutions are particularly 

beneficial for industries such as wine, spirits, 

craft beverages, gourmet food, beauty, and 

fragrances, where brand differentiation and 

sustainability are paramount.” 

With a wide selection of recycled facestock, 

rPLUS (an established and proven technology 

designed to solve ice bucket challenges for 

white and sparkling wines), and rPET liner 

construction, along with AD Circular liner 

recycling program and the use of the Carbon 

Trust Footprinting reporting tool, Avery 

Dennison empowers businesses to make 

informed decisions and accurately measure 

the impact of products. 


BRIEF 

Metsä Board achieves A- in Circulytics assessment 

Metsä Board, the leading European 

producer of premium fresh fibre 

paperboards and part of Metsä 

Group, has achieved A- rating 

in Ellen MacArthur Foundation’s 

latest Circulytics circular economy 

assessment. 

The Circulytics assessment 

comprehensively measures the extent 

to which Metsä Board as a company 

has achieved circularity across its 

operations. The company scored 

the highest scores in the ‘Enablers’ 

category, which highlights a strong 

strategic priority to transition to a 

circular business model. The category 

encompasses strategy and planning, 

innovation, people and skills, operations 

supporting the circular economy, and 

external engagement. 

This year’s A- score is an improvement from last year’s score of B, and is an encouraging 

acknowledgement of Metsä Board’s ongoing work of supporting the circular economy in its operations. 

“It is great to see that our continuous work to develop our operations in line with circular economy 

principles is recognised by external third parties,” says Anne Uusitalo, Metsä Board’s Product Safety 

and Sustainability Director. 

Circulytics is a circular economy measurement tool launched by the Ellen MacArthur Foundation to 

support businesses in their transition to a circular economy. 

Veg of Lund enter Poland with distributor 

“The agreement with Hudson NAS marks the continuation of the updated business model where 

distributor and license partnerships will be cornerstones for the company growth moving forward. I 

look forward to having experienced and dedicated resources on the ground in Poland, supplied by 

our newly appointed Polish distributor”, says Fredrik Carling, CEO of Veg of Lund. 

Hudson NAS provides their clients with high expertise, 

knowledge and experience in FMCG. They have a wide range 

of FMCG manufacturers they represent both from Europe and 

USA. The company is based in todz, near Warszawa. 

“We are convinced that there is a potential market for DUG 

Potato drink in Poland. DUG is a sustainable drink with a 

well-balanced combination of taste and creaminess. Poland 

is ready for DUG and we are delighted to have gained an 

innovative partner in Veg of Lund”, says Slawomir Olejniczak, 

CEO of Hudson NAS. 


53

Absolute 

hygiene 

in stainless 

steel 

Two new sensor series 

in miniature stainless 

steel housing: 

Leuze has developed the 53C 

and 55C series, especially for 

hygiene-sensitive production 

and packaging processes. 

fill level of aqueous liquids can also be easily 

detected. The new 53C and 55C sensor series 

are dust-proof and waterproof and meet the 

requirements of protection classes IP67, IP68 and 

IP69K. Useful: The sensors can be configured, 

operated and maintained via IO-Link. 

No chance for bacteria 

For wet areas, Leuze has developed the 55C 

series in a Wash-Down design. Optics and 

operational controls are made of non-diffusive 

and chemically-stable materials. A gap-free 

design contributes to maximum hygiene. The 

sensors of the 53C series have a HYGIENE design: 

The housing is consistently designed to prevent 

bacterial contamination. Smooth contours 

without fastening holes prevent deposits. A 

special fastening concept also contributes to 

this: The sensor and the machine have a gastight 

connection via the mounting trunnion. The 

53C series is suitable for particularly hygienesensitive 

areas with direct contact with food or 

for installation above unpackaged products. 

The 53C and 55C sensor series from Leuze are 

suitable for hygiene-sensitive production and 

packaging processes. They are characterized 

by a special design as well as a high leak 

tightness and resistance to cleaning agents. 

Whether cheese, drinking water, or vaccines: 

When packaging or filling foodstuffs or 

pharmaceuticals, the highest requirements apply 

to hygiene and the cleaning of the system. With 

the 53C and 55C series, Leuze has developed 

sensors that are ideally suited for hygienesensitive 

production and packaging processes. 

Leuze 53C series diffuse sensors have a 

HYGIENE design without drilled holes and are 

suitable for areas of application with direct 

contact with food. They also reliably detect 

the leading edges of cut-good products 

They are characterized by the housing 

made of high-quality, particularly smooth 

V4A stainless steel and the glass-free, 

scratch-resistant optics cover. The sensors 

can thus withstand demanding cleaning 

and disinfection cycles as well as large 

temperature fluctuations. 

Precise at all times 

With the 53C and 55C series, system operators 

get flexibly applicable sensors in the form of 

throughbeam photoelectric sensors, retroreflective 

photoelectric sensors or diffuse sensors. 

Depending on the model, Leuze solutions 

reliably detect glass, PET, film or small parts. The 

54 FOOD & INGREDIENTS INTERNATIONAL AUGUST 2023 

Reliably detecting the fill level of aqueous 

liquids in containers is one of the most 

demanding detection tasks. This requires 

particularly powerful sensor solutions such as 

the throughbeam photoelectric sensors of 

the 55C series from Leuze, which have been 

specially optimized for this application

Mars Ice Cream 

Billion Dollar Growth 

Mars Ice Cream driving toward 

$1 Billion growth, creating positive 

societal impact with the latest 

DOVEBAR innovation - 

sustainably sourced vanilla. 

Since buying the DOVEBAR 35 years ago, 

Mars has been an innovator in the Ice Cream 

category. Mars is a leader in confectionery, 

snacking, food, and pet care products 

and services and the maker of some of 

the world’s most-loved brands, including 

a flourishing frozen treats segment. Today, 

the Mars Ice Cream ambition: to grow the 

business to $1 billion by 2030. 

The global ice cream market is projected to 

hit $104.96 billion by 2029, up significantly from 

$73.62 billion in 20211, and Mars holds several 

of the top selling products in the U.S. frozen 

novelty category including SNICKERS Ice 

Cream Bars, M&M’S Ice Cream Sandwiches, 

TWIX Ice Cream, and KIND Frozen treats. 

Today, Mars has twelve billion-dollar brands 

around the world across snacking, pet and 

food categories. Reaching $1 billion in sales 

would place Mars Ice Cream among the 

company’s twelve other billion-dollar brands, 

standouts that include M&M’S candy, 

EXTRA gum and SNICKERS bars, PEDIGREE 

and ROYAL CANIN pet foods and Mars’ VCA 

veterinary clinic chain. 

“The widespread popularity of iconic Mars 

brands gives consumers the opportunity to 

enjoy their favorite candies as innovative 

Mars Ice Cream products,” said Shaf Lalani, 

General Manager for Mars Ice Cream. “Mars 

Wrigley North America will deliver both 

growth and positive societal impact with our 

vanilla for DOVEBAR and empower women 

throughout our supply chain.” 

The DOVEBAR is the first Mars Ice Cream 

product with a sustainability ambition. From 

farm, to factory, to freezer, the silky-smooth bars 

are made with positive societal impact in mind. 

• Sustainably Sourced Ingredients – Mars’ 

purpose states that the world we want 

tomorrow starts with how we do business today. 

DOVEBARs are made with 100% real ice cream 

using vanilla that’s sourced from a large-scale 

vanilla project in Madagascar. In partnership 

with the Livelihoods Fund for Family Farming 

(L3F), the project is working to improve the lives 

of 2,700 vanilla farmers with a specific focus of 

empowering female vanilla farmers, improving 

the financial stability of all farmers and their 

communities, and preserving local biodiversity 

while cultivating a resilient vanilla supply chain. 

• Sustainable Solutions in our Operations – 

Mars is committed to embedding sustainable 

solutions throughout its operations, which 

includes our ice cream DOVEBARs made at 

Mars Wrigley’s Burr Ridge facility in Illinois. 

The Mars Wrigley Burr Ridge facility in Illinois 

sources 100% renewable electricity and sends 

zero waste to landfills. 

• Reimagined Packaging – Mars is investing 

hundreds of millions of dollars into innovative 

sustainable packaging with the aim to 

have 100% of all Mars packaging reusable, 

recyclable or compostable. Among other Mars 

Ice Cream product packaging updates, Mars 

recently reduced the film gage in its DOVE Ice 

Cream Bars which eliminates 27 tons of plastic 

annually, across four different product offerings. 

“At Mars, we see an opportunity to grow our 

ice cream business not only in North America, 

but around the globe,” said Anton Vincent, 

President at Mars Wrigley North America and 

newly appointed Head of Mars Ice Cream 

globally. “We’re innovating with a focus on 

product and purpose, and expanding our 

global manufacturing capabilities to ensure we 

can meet rapidly rising consumer demand.” 


55

Meyn launches new Physic 

In-Line Thigh Deboner M1.0 

Meyn introduces the new Physic In-Line Thigh Deboner M1.0 

in response to the growing popularity of dark meat chicken. 

In many markets around the world, deboned 

thigh meat is realizing higher retail values than 

single thighs. As a result, Meyn developed an 

innovative in-line thigh deboning solution for 

the Physic cut-up line. The thigh deboning 

carousels are integrated within the line, 

enabling the bypass of legs based on weight 

and quality. Combined with Meyn Distribution 

Manager software, processors have all the 

capacity & flexibility they need. Based on 

recipes in the software, the Physic produces 

whole wings, first joints, midwings, legs, thighs, 

drumsticks and deboned dark meat in the 

exact quantities and quality as ordered by 

retail & food service customers. 

The Physic In-Line Thigh Deboner M1.0 is the 

most compact and productive thigh deboner 

on the market, with a two-carousel footprint 

of only 35 square meters (377 sq. ft.) and a 

production capability of converting 15,000 

whole legs per hour into high quality boneless 

thigh fillets, with or without skin. In addition, 

the system yields excellent quality drumsticks. 

Jeroen Bohm, Product Director Meyn says, 

“our unique, patent pending deboning 

technology delivers the highest number of 

bone and cartilage-free products, requiring 

the least number of people for inspection 

and trimming and no manual loading or 

additional re-hangers are required.” 

Compared to manual deboning the Meyn 

Physic In-Line Thigh Deboner M1.0 saves 33 

workers (FTE) per shift.

Food &Ingredients AUGUST 2023

Transform your PDFs into Flipbooks and boost your revenue!

Delete template?

Save as template ?