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Food &Ingredients International March 2024

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ISSN 2149-2611<br />

www.foodingredientsmag.com | MARCH <strong>2024</strong><br />

Plant-based meat market<br />

grows dramatically<br />

<strong>2024</strong><br />

Unveiling innovation, inspiration,<br />

and trade opportunities for the future


MOVE YOUR<br />

BUSINESS<br />

FORWARD<br />

AT THE WORLDWIDE<br />

FAIR FOR SAVOURY<br />

SNACKS<br />

XX <strong>International</strong> Trade Fair for Savoury Snacks & Nuts<br />

STOCKHOLMÄSSEN<br />

STOCKHOLM<br />

19-20 JUNE <strong>2024</strong><br />

SNACKEX.COM<br />

TRENDS<br />

TASTES<br />

TECHNOLOGIES<br />

SUPPLIERS<br />

DECISION-MAKERS<br />

DISTRIBUTORS<br />

TRADE PARTNERS<br />

CUSTOMERS<br />

Stockholmsmässan


lıdır!<br />

THIS<br />

MONTH<br />

HIGHLIGHTS<br />

4<br />

Gulfood <strong>2024</strong> unveiling<br />

the feast of innovation<br />

in the global<br />

<strong>Food</strong> & Beverage industry<br />

14<br />

ISM <strong>2024</strong>:<br />

Strong performance<br />

on the usual January date<br />

16<br />

IFF advances plant-based<br />

meat alternatives<br />

with high-moisture<br />

extrusion investment<br />

18<br />

Successful results<br />

for this year’s FRUIT LOGISTICA<br />

in challenging<br />

global marketplace<br />

40<br />

Cargill becomes first global<br />

edible oils supplier to meet<br />

World Health Organization’s<br />

best practice on eliminating<br />

industrially produced<br />

trans-fatty acids<br />

48<br />

Amsterdam becomes the<br />

first EU capital city to endorse<br />

the call for a Plant Based<br />

Treaty in response to<br />

the climate emergency<br />

50<br />

Process technology advancing:<br />

Anuga <strong>Food</strong>Tec <strong>2024</strong><br />

revolutionises food production<br />

The next issue<br />

will be distributed at


FOOD INGREDIENTS INTERNATIONAL<br />

Ayça SARIOGLU<br />

Coordinator<br />

ayca.sarioglu@img.com.tr<br />

Gulfood<br />

cuts the ribbon<br />

for another<br />

world record!<br />

For the past 29 years, the Gulfood Fair<br />

in Dubai has stood as a testament to<br />

the ever-evolving landscape of the<br />

food and beverage industry. Renowned<br />

as the epicenter of groundbreaking<br />

deals, cutting-edge innovations, and<br />

trend launches, this annual event has<br />

consistently attracted industry leaders<br />

in supply and demand, and innovators<br />

from around the globe. This year, the<br />

fair is poised to continue its legacy by<br />

unveiling new innovations, providing<br />

inspiration, and fostering trade<br />

relationships. As an active participant,<br />

our company is excited to have a stand<br />

at the fair, where we will distribute free<br />

copies of our magazines to engage<br />

with industry professionals.<br />

Our stand at the fair will not only<br />

provide a platform to distribute free<br />

copies of our magazines but also<br />

serve as a meeting point for engaging<br />

conversations, networking, and<br />

collaboration with and between<br />

our trade collaborators. We aim to<br />

contribute to the fair’s atmosphere of<br />

inspiration and information exchange,<br />

fostering connections that extend<br />

beyond the event itself.<br />

The Gulfood Fair in Dubai stands as a<br />

beacon of innovation and collaboration<br />

in the global food and beverage<br />

industry. With 29 years of excellence<br />

under its belt, the fair continues to be<br />

a vital platform for industry players<br />

to engage in groundbreaking deals,<br />

explore cutting-edge innovations,<br />

and draw inspiration from emerging<br />

trends. As we prepare to participate<br />

in this year’s event, we look forward to<br />

contributing to the dynamic atmosphere<br />

and playing a role in the continued<br />

evolution of the food and beverage<br />

sector. Gulfood Fair is not merely an<br />

exhibition; it’s an experience that shapes<br />

the future of an industry that touches the<br />

lives of people around the world.<br />

The Gulfood is all set to break<br />

another record with this year’s edition.<br />

I wish success to Gulfood and<br />

all parties involved.<br />

Publisher<br />

Hüseyin Ferruh IŞIK<br />

on behalf of<br />

ISTMAG<br />

Magazin Gazetecilik Yayıncılık<br />

İç ve Dış Tic. Ltd. Şti.<br />

Managing Editor (Responsible)<br />

Mehmet SOZTUTAN<br />

mehmet.soztutan@img.com.tr<br />

Advisory Editor<br />

Ali ERDEM<br />

info@img.com.tr<br />

<strong>International</strong><br />

Sales Coordinator<br />

Ayca SARIOGLU<br />

ayca.sarioglu@img.com.tr<br />

+90 212 454 22 33<br />

Technical Manager<br />

Tayfun AYDIN<br />

tayfun.aydin@img.com.tr<br />

Advisory Graphics & Design<br />

Hakan SOZTUTAN<br />

hakan.soztutan@img.com.tr<br />

Digital Assets Manager<br />

Emre YENER<br />

emre.yener@img.com.tr<br />

Subscription<br />

sales@img.com.tr<br />

HEAD OFFICE<br />

İSTMAG MAGAZİN GAZETECİLİK YAYINCILIK<br />

İÇ VE DIŞ TİC. LTD. ŞTİ.<br />

İHLAS MEDIA CENTER<br />

Merkez Mahallesi 29 Ekim Caddesi No: 11<br />

Medya Blok Kat: 1 P.K. 34197<br />

Yenibosna - Bahçelievler / İSTANBUL / TÜRKİYE<br />

Tel: +90 212 454 22 22 Fax: +90 212 454 22 93<br />

LIAISON OFFICE<br />

Buttim Plaza A Blok Kat: 4 No: 1038<br />

Bursa / TÜRKİYE<br />

Tel: +90 224 211 44 50-51 Fax: +90 224 211 44 81<br />

PRINTED BY | İH LAS GAZETECİLİK A.Ş.<br />

İHLAS MEDIA CENTER Merkez Mahallesi<br />

29 Ekim Caddesi No: 11 A/41<br />

Yenibosna - Bahçelievler / İSTANBUL / TÜRKİYE<br />

Tel: +90 212 454 30 00<br />

www.foodingredientsmag.com<br />

sales@img.com.tr<br />

foodturkeymagazine<br />

foodturkeymag<br />

foodingredientsturkeymag<br />

<strong>Food</strong> <strong>Ingredients</strong> <strong>International</strong><br />

<strong>Food</strong> & <strong>Ingredients</strong> <strong>International</strong>


Gulfood <strong>2024</strong><br />

unveiling the feast<br />

of innovation<br />

in the global<br />

<strong>Food</strong> & Beverage<br />

industry<br />

For 29 years, Gulfood has been<br />

the epicenter of groundbreaking deals,<br />

cutting-edge innovations and<br />

trend launches. The fair is ready to unveil<br />

many new innovations, give inspirations<br />

and generate trade.<br />

The food and beverage industry over the<br />

globe knows it very well for almost three<br />

decades. And the fair has fallen in love<br />

with the industry for the same period. That’s<br />

where the success originates from. Gulfood<br />

Fair has emerged as a hub for the global<br />

food and beverage community, offering a<br />

platform for networking, collaboration, and<br />

business expansion. Over the years, it has<br />

witnessed exponential growth, both in terms<br />

of exhibitors and attendees, becoming<br />

a must-attend event for those looking to<br />

stay abreast of industry trends and forge<br />

valuable partnerships.<br />

4 FOOD & INGREDIENTS INTERNATIONAL MARCH <strong>2024</strong>


One of the primary highlights of Gulfood Fair<br />

is its ability to facilitate groundbreaking deals<br />

within the industry. The fair serves as a meeting<br />

ground for producers, distributors, retailers, and<br />

other stakeholders, generating an environment<br />

conducive to the negotiation and finalization<br />

of significant business agreements. These<br />

deals not only impact the companies involved<br />

but also contribute to the overall growth and<br />

development of the food and beverage sector.<br />

Innovation is at the heart of Gulfood<br />

Fair, with exhibitors showcasing the latest<br />

advancements in food technology,<br />

MARCH <strong>2024</strong> FOOD & INGREDIENTS INTERNATIONAL<br />

5


decades, this mega-event has evolved into a<br />

dynamic platform that unites key stakeholders,<br />

including manufacturers, producers, suppliers,<br />

and professionals from every corner of the globe.<br />

One of the distinguishing features of Gulfood<br />

is its comprehensive coverage of all segments<br />

within the food and beverage industry.<br />

From fresh produce to dairy, from meat and<br />

poultry to beverages, the exhibition floor is<br />

a microcosm of the entire food ecosystem.<br />

This all-encompassing approach ensures<br />

that attendees gain insights not only into<br />

their specific niches but also into the broader<br />

trends shaping the industry.<br />

packaging, and manufacturing processes.<br />

From sustainable practices to revolutionary<br />

culinary techniques, attendees can explore<br />

a diverse range of cutting-edge innovations<br />

that are shaping the future of the industry. This<br />

focus on innovation not only inspires those<br />

present at the fair but also sets the stage for<br />

the adoption of new practices across the<br />

global food and beverage market.<br />

Gulfood Fair has consistently been a<br />

trendsetter, introducing new culinary trends<br />

and inspiring professionals to think outside<br />

the box. From gastronomic delights to unique<br />

flavor combinations, attendees have the<br />

opportunity to witness and experience the<br />

latest trends in the food and beverage world.<br />

The fair provides a fertile ground for chefs,<br />

restaurateurs, and industry leaders to draw<br />

inspiration from each other, ultimately driving<br />

the evolution of culinary offerings worldwide.<br />

It’s the ultimate opportunity for the global<br />

F&B industry – from retailers, food suppliers,<br />

and distributors to wholesalers, chefs, thought<br />

leaders, and beyond – to network with the<br />

leading brands, discover the latest products,<br />

connect with key industry players, and explore<br />

the innovations and trends shaping the future.<br />

Gulfood, often dubbed as the “world’s biggest<br />

annual food and hospitality show,” stands as a<br />

testament to Dubai’s commitment to fostering<br />

growth and excellence in the global food<br />

industry. With a legacy spanning over four<br />

Gulfood has become synonymous with<br />

innovation, serving as a launchpad for<br />

groundbreaking products and technologies.<br />

The exhibition floor is a showcase of the latest<br />

trends, cutting-edge solutions, and pioneering<br />

concepts that are set to redefine the future<br />

of food. From sustainable packaging to<br />

advanced processing techniques, Gulfood<br />

is where the industry comes to witness and<br />

adopt the innovations that will drive it forward.<br />

The fair is not just about products; it’s also<br />

about people. Gulfood offers an unparalleled<br />

networking opportunity, bringing together<br />

industry leaders, decision-makers, and<br />

professionals. Whether you’re a small startup<br />

looking for exposure or an established brand<br />

seeking new partnerships, Gulfood provides the<br />

perfect stage for fostering collaborations and<br />

expanding your network on a global scale.<br />

Gulfood is not only a trade show but also<br />

a celebration of culinary artistry. The event<br />

features live cooking demonstrations, chef<br />

competitions, and tastings, allowing attendees<br />

to experience the latest gastronomic trends<br />

firsthand. Renowned chefs from around<br />

the world converge to showcase their skills,<br />

generating an atmosphere that is both<br />

educational and inspirational.<br />

Beyond the glamor and gastronomy, Gulfood<br />

is a marketplace where deals are made,<br />

partnerships are forged, and business flourishes.<br />

The fair facilitates B2B interactions, providing a<br />

platform for exhibitors to connect with potential<br />

buyers, distributors, and retailers. With thousands<br />

of exhibitors and visitors, Gulfood serves as<br />

a vibrant marketplace where transactions<br />

happen and business relationships are built.<br />

6 FOOD & INGREDIENTS INTERNATIONAL MARCH <strong>2024</strong>


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Starfoods Global, headquartered in Dubai<br />

Industrial City, has been a prominent<br />

player in the health snack industry since<br />

its inception in 1993. With a commitment to<br />

quality, competitive products, and reliable<br />

services, the company has earned an<br />

international reputation for its offerings.<br />

Starfoods Global starring<br />

in the healthy snack industry<br />

since 1993<br />

Starfoods Global, headquartered in Dubai<br />

Industrial City, has been a prominent player<br />

in the health snack industry since its inception<br />

in 1993. With a commitment to quality,<br />

competitive products, and reliable services,<br />

the company has earned an international<br />

reputation for its offerings.<br />

Decades of excellence in snack production<br />

Starfoods Global’s journey began in 1993<br />

in Fujairah, UAE, and over the years, it has<br />

evolved into a leading food manufacturer. The<br />

company’s ascent to the top was propelled<br />

by a dedication to enhancing product quality.<br />

Starfoods has made a significant impact on<br />

8 FOOD & INGREDIENTS INTERNATIONAL MARCH <strong>2024</strong>


Innovative<br />

Award Winner<br />

The company’s success has been built on strong<br />

collaborations with suppliers worldwide, a highly<br />

skilled and dedicated workforce, a commitment<br />

to innovation in food products, and nurturing<br />

valuable relationships with its customers.<br />

Innovations garner recognition<br />

Starfoods’ “Lov” brand has received numerous<br />

innovation awards at renowned shows such as<br />

Gulfood Dubai and SIAL Canada in 2023. One<br />

of their notable innovations is sunflower seed<br />

kernels coated with chili and vinegar flavors, a<br />

unique and pioneering product in the market.<br />

This innovation earned them the title of the<br />

winner at Gulfood 2023 for the best innovative<br />

snack-based product. They were also selected<br />

as one of the top 10 finalists at SIAL Canada<br />

2023 and the Gamma Innovation UK Awards.<br />

the GCC market with renowned brands such<br />

as Magix, Starleo, Star Fries, Lov, and Nutri Lov.<br />

In 2018, Starfoods inaugurated its state-ofthe-art<br />

production facility in Dubai, covering<br />

a vast area of 10,000 square meters. This<br />

facility is equipped with the latest automatic<br />

machinery and equipment, further ensuring<br />

the uncompromising quality of their products.<br />

Starfoods specializes in roasting and packaging<br />

various types of nuts and is also involved in the<br />

production of Indian snacks and sugar candies.<br />

The company boasts a monthly production<br />

capacity of 1000 metric tons for premium<br />

quality roasted and salted sunflower seeds.<br />

A commitment to quality and excellence<br />

Starfoods holds several prestigious<br />

certifications, including OU Kosher Certified,<br />

Halal Certified, USFDA Registered, HACCP<br />

Registered, and ISO 22000 Certified.<br />

These accolades are a testament to the<br />

company’s dedication to meeting the<br />

highest standards in food production.<br />

Global expansion in the horizon<br />

Currently, Starfoods exports its products to<br />

a range of countries, including the USA,<br />

Canada, UK, Kenya, Burkina Faso, Saudi<br />

Arabia, Qatar, Bahrain, Oman, and Kuwait.<br />

Their target markets for future expansion<br />

include the European region, CIS countries,<br />

Australia, and various African nations.<br />

Upcoming exhibitions<br />

Participation in exhibitions is a vital aspect<br />

of building brand recognition and industry<br />

presence. Shihabudheen Puthiyanathayil Abdu,<br />

the Company Executive of Starfoods Global,<br />

has announced that the company has plans<br />

to attend several prominent exhibitions in the<br />

upcoming months. These exhibitions include<br />

<strong>Food</strong>ex Japan, Fine <strong>Food</strong> Australia, Elementario<br />

Peru, and the Fancy <strong>Food</strong> Show in New York.<br />

Future plans and expansion<br />

Looking ahead, Starfoods Global aims<br />

to establish a distribution network or find<br />

distributors in their targeted markets, further<br />

solidifying its presence and expanding its reach<br />

in the global snack industry. With a history of<br />

excellence and innovation, the company is<br />

well-positioned to achieve these goals.<br />

MARCH <strong>2024</strong> FOOD & INGREDIENTS INTERNATIONAL<br />

9


Andritz unveils award-winning<br />

extraction system and<br />

innovation center<br />

at Anuga <strong>Food</strong>Tec <strong>2024</strong><br />

On <strong>March</strong> 19, at Anuga <strong>Food</strong>Tec, Turbex<br />

will be awarded a gold medal under the<br />

<strong>International</strong> <strong>Food</strong>Tec Award from the<br />

German Agricultural Society, which has<br />

recognized groundbreaking developments in<br />

innovation, sustainability and efficiency in the<br />

food technology sector since 1994.<br />

A mobile Turbex unit will be showcased<br />

at the ANDRITZ stand (B091) in Hall 5.1.<br />

<strong>International</strong> technology group ANDRITZ will<br />

present its comprehensive range of solutions<br />

for dewatering, drying and automation in the<br />

food industry at Anuga <strong>Food</strong>Tec from 19 to 22<br />

<strong>March</strong> <strong>2024</strong> in Cologne, Germany.<br />

Among the highlights is ANDRITZ’s innovative<br />

extraction system, which will receive the<br />

prestigious <strong>International</strong> <strong>Food</strong>Tec Award.<br />

Turbex to receive gold medal<br />

ANDRITZ recently developed the highly<br />

efficient Turbex extraction system for the<br />

production of functional nutrients. Using<br />

patented technology, it extracts highquality<br />

nutrients from botanicals and<br />

natural products and turns side streams<br />

such as orange peel or brewer’s spent<br />

grain into revenue-generating materials.<br />

Turbex delivers up to 50% higher yields<br />

and consumes up to 30% less energy than<br />

conventional extraction methods.<br />

Leading the way in innovation with<br />

<strong>Food</strong> Innovation Xperience center<br />

Another highlight ANDRITZ will present<br />

at Anuga is the recently opened <strong>Food</strong><br />

Innovation Xperience center for food and<br />

feed processing including alternative proteins.<br />

This development and technology center<br />

offers customers and research institutes the<br />

opportunity to conduct feasibility studies and<br />

pilot plant tests for scale-up or R&D activities<br />

under food grade or even ATEX conditions.<br />

Meeting the growing demand<br />

for alternative proteins<br />

In response to the growing global demand<br />

for alternative proteins, ANDRITZ leverages its<br />

comprehensive product portfolio to provide<br />

customers with tailored end-to-end solutions<br />

and support in scaling up production. Visitors<br />

to Anuga can explore ANDRITZ’s wide range<br />

of process solutions for the production<br />

of alternative proteins, in particular from<br />

sources such as peas, pulses, lentils, insects<br />

and animal by-products.<br />

ANDRITZ’s solutions for the food industry are<br />

complemented by state-of-the art automation<br />

and digitalization technologies for maximum<br />

efficiency and a comprehensive service<br />

offering that includes upgrades, rental<br />

machines, service agreements, process<br />

optimization and training programs.<br />

10 FOOD & INGREDIENTS INTERNATIONAL MARCH <strong>2024</strong>


Stoklarla sınırlıdır!<br />

İthal leasing alımlarında geçerlidir.


Egglife <strong>Food</strong>s unveils exclusive<br />

dual-flavor variety pack<br />

at Sam’s Club, expanding reach<br />

to health-conscious consumers<br />

Egglife <strong>Food</strong>s, Inc, a Chicago-based innovator<br />

harnessing the power of eggs to disrupt<br />

the food industry with simple, delicious,<br />

and nutritious egglife ® egg white wraps, is<br />

launching a new dual flavor egglife variety<br />

pack available only at Sam’s Club. With two<br />

packs of egglife original wraps and one pack<br />

of egglife sweet cinnamon wraps, the new<br />

18ct variety pack will make it easy to prepare<br />

healthier meals the whole family can enjoy,<br />

from sweet breakfast bites, to lunch on the<br />

go, to savory, satisfying lasagna. Available<br />

at nearly all locations nationwide through<br />

<strong>March</strong> 31, <strong>2024</strong>, this launch represents the<br />

latest milestone in Egglife’s explosive growth<br />

trajectory to appeal to more health-conscious<br />

consumers and scale its product offerings to<br />

reach new and relevant audiences.<br />

“We are thrilled to bring our protein-packed,<br />

low-carb wraps to the Sam’s Club community,”<br />

said David Kroll, CEO of Egglife <strong>Food</strong>s. “We<br />

continue to see huge demand for our products,<br />

and this partnership reflects the next chapter<br />

in our mission to reimagine the future of food.<br />

As a leader in modern nutrition, Egglife <strong>Food</strong>s<br />

is harnessing the power of eggs to transform<br />

traditionally flour-based foods. As we enter a<br />

new year, we look forward to seeing how Sam’s<br />

Club shoppers enjoy our delicious egg white<br />

wraps to try new recipes and learn how simple<br />

it is to make healthy swaps to feel their best.”<br />

12 FOOD & INGREDIENTS INTERNATIONAL MARCH <strong>2024</strong>


ISM <strong>2024</strong>: Strong performance<br />

on the usual January date<br />

ISM and ProSweets Cologne:<br />

A convincing duo<br />

• Industry benefits from<br />

synergies of the Sweet Week<br />

• New event and networking<br />

formats impress young<br />

professionals and creators<br />

• Product show for coming<br />

trends and innovations<br />

This year’s ISM in Cologne from 28 to 31 January<br />

proved to be the international hub for the<br />

global sweets and snacks industry. After the<br />

one-off postponement of ISM last year, 1,427<br />

exhibitors from 74 countries presented the<br />

current trends and new products of the sweets<br />

industry in Cologne at the usual time. In total,<br />

ISM attracted around 30,000 trade visitors from<br />

more than 140 countries. Due to an extended<br />

event programme, exhibitors and trade visitors<br />

were able to experience the entire spectrum<br />

of the industry and benefit from additional<br />

networking opportunities. Once again this<br />

year it was possible to take advantage of the<br />

synergies along the entire value chain between<br />

ISM and the co-located ProSweets Cologne.<br />

“ISM is not only a business platform, but<br />

also a central meeting point for product<br />

innovations, a specialised programme and<br />

interesting discussions. It not only promotes<br />

the cooperation between different players,<br />

together with the industry it also enables new,<br />

pioneering paths to be trodden. For us the<br />

positive response of all the participants confirms<br />

that the customary January date is the optimal<br />

point in time for the sweets and snacks industry,”<br />

Gerald Böse, President and Chief Executive<br />

Officer of Koelnmesse, emphasised.<br />

“Current challenges such as the price increases<br />

for raw materials and energy as well as<br />

14 FOOD & INGREDIENTS INTERNATIONAL MARCH <strong>2024</strong>


sustainability and climate protection issues<br />

are approached holistically at ISM. Here, it<br />

becomes evident that the trade fair makes a<br />

significant contribution to the exchange and to<br />

the development of solutions,” Bastian Fassin,<br />

Chairman of the <strong>International</strong> Sweets and<br />

Biscuits Fair Task Force (AISM), added. The AISM<br />

is the partner and industry sponsor of ISM.<br />

With a high share of over 70 percent, there was<br />

an ongoing strong presence of international<br />

trade visitors. The most strongly represented<br />

countries from Europe were Belgium, Great<br />

Britain, Italy, the Netherlands, Spain and<br />

Ukraine. Beyond Europe, particular growth was<br />

recorded from the People’s Republic of China,<br />

Israel, Japan, Canada and the USA.<br />

The exhibiting companies praised above<br />

all the high quality of the trade audience.<br />

The trade sector was represented by the<br />

following companies, among others Auchan,<br />

Ahold Delhaize, Coop, Edeka, Globus, ITM<br />

(Intermarché), Magnit, Mercadona, Metro,<br />

Migros Switzerland, Sainsbury’s, and SPAR<br />

<strong>International</strong> from Europe. From outside<br />

Europe, among others representatives of the<br />

following international top 100 food chains<br />

took part: Aeon Co, Costco Wholesale<br />

Corporation, CVS Health, E-Mart, JD.com,<br />

Kroger, Loblaw Companies Limited, Sino-<br />

Pacific, Walgreens and Walmart.<br />

Extended event concept for new target groups<br />

Together with the new GISMO Square on<br />

the Central Boulevard, Lab5 by ISM in Hall<br />

5.2, formed a central place for innovation,<br />

networking and entertainment. The main aim<br />

was to create new formats especially for young<br />

professionals and creators. This alignment<br />

was also reflected by the introduction of the<br />

new Get-together Series that was held on the<br />

Sunday and Tuesday of ISM in Lab5 by ISM and<br />

which proved particularly popular among the<br />

target group of young professionals. Here, the<br />

participants were given the opportunity to get<br />

together in a relaxed atmosphere, engage in<br />

an exchange and discover new perspectives<br />

and ideas together.<br />

New products and trends on the pulse of time<br />

Regarding the current trends, ISM<br />

demonstrated that the awareness of the<br />

consumers for enjoyment and health<br />

continues to grow. They are placing<br />

increasing value on sustainable ingredients<br />

and production. Healthier snack options<br />

like products that are rich in protein or low in<br />

sugar, for instance, also play an important role.<br />

Sustainably grown, natural ingredients are also<br />

being implemented more frequently by the<br />

manufacturers. The upcycling of ingredients is<br />

also a forward-looking manufacturing method<br />

for sweets and snacks. Unexpected flavours<br />

are also increasingly coming under focus.<br />

#ISMfamily strengthens the global network of<br />

the sweets and snacks industry<br />

ISM unites companies from all over the globe<br />

under the hashtag #ISMfamily, also across<br />

the digital channels, offers a unique platform<br />

for international business opportunities and<br />

presents the latest global trends. The trade<br />

fair went viral across the social media and<br />

achieved just under one million hits over the<br />

entire duration of the trade fair. As offshoots<br />

of this unique network, ISM Middle East and<br />

ISM Japan contribute towards promoting<br />

the cross-industry exchange and cohesion<br />

at international level. In times when the<br />

food world is becoming more and more<br />

globalised, these trade fairs play a decisive<br />

role as hubs for the diversity of the sweets<br />

and snacks industry. They also particularly<br />

offer smaller, regional companies a strong<br />

quality brand locally and export-oriented<br />

companies in the respective country market<br />

access to support their international business.<br />

As such, the ISM family not only sets new<br />

impulses locally in the world of sweets and<br />

snacks, but also globally!<br />

ISM in figures<br />

1,427 suppliers from 74 countries took part in ISM<br />

<strong>2024</strong>, 88 percent of whom came from abroad.<br />

They included 172 German exhibitors and 1,255<br />

exhibitors from abroad. More than 30,000 trade<br />

visitors from over 140 countries attended ISM<br />

<strong>2024</strong>, the foreign share was over 70 percent.<br />

The next ISM is scheduled to take place from<br />

Sunday, 02.02.2025 to Wednesday, 05.02.2025.<br />

MARCH <strong>2024</strong> FOOD & INGREDIENTS INTERNATIONAL<br />

15


IFF<br />

advances<br />

plant-based<br />

meat<br />

alternatives<br />

with<br />

high-moisture<br />

extrusion<br />

investment<br />

IFF (NYSE: IFF), one of the global leaders in food<br />

and beverage, home and personal care and<br />

health and wellness is stepping up its game in<br />

the world of plant-based meat alternatives.<br />

The company has invested in high-moisture<br />

extrusion (HME) technology from Coperion, a<br />

global leader in extrusion technology.<br />

IFF has pioneered many options for meat<br />

alternative players along the years, and now this<br />

investment is further enhancing the possibilities,<br />

enabling the company to support manufacturers<br />

in replicating the appearance and fibrous<br />

texture of conventional whole-muscle meat.<br />

HME can deliver an improved eating experience<br />

of plant-based meat and seafood products,<br />

offering advantages such as increased<br />

juiciness and muscle-like texture compared<br />

to other methods. Manufacturers can harness<br />

HME to create unique sensory attributes by<br />

understanding the interactions between various<br />

processes, ingredients, flavors, and proteins to<br />

optimize taste, texture, and cost-effectiveness.<br />

The plant-based meat alternatives segment<br />

is projected to reach a market value of $6.4<br />

billion in 2023[1]. This growth trend is expected<br />

to continue with double-digit growth over the<br />

next five years. HME technology plays a pivotal<br />

role, accounting for approximately 20 percent<br />

of plant-based meat products worldwide[2].<br />

IFF has recently installed three HME systems in<br />

IFF’s innovation hubs across Europe, the United<br />

States, and Singapore. These systems are now<br />

operational and feature highly precise powder<br />

and liquid feeders, ensuring both high-quality<br />

production and remarkable flexibility. IFF is<br />

integrating HME into its IFF PRODUCT DESIGN<br />

approach, combining ingredient and flavor<br />

design expertise with advanced industry insights<br />

to provide end-to-end Product Design solutions.<br />

“Through the synergistic integration of HME<br />

technology and IFF’s RE-IMAGINE PROTEIN ®<br />

Innovation program, the goal is to pioneer new<br />

and innovative meat alternative products that<br />

offer a level of consumer acceptance not yet<br />

achieved in the market,” said Alexander Lamm,<br />

principal food designer, Nourish, IFF. “Consumer<br />

demand for plant-based products that offer an<br />

experience akin to eating meat is huge, and HME<br />

is one of the best ways to meet it. This investment<br />

will allow us to deliver a wide range of benefits to<br />

our customers, helping them create innovative<br />

new meat analogues, and supporting them all<br />

the way from ideation to commercialization,<br />

ultimately allowing our customers to develop<br />

successful products faster.”<br />

“HME is a newer and changing technology<br />

which offers a huge range of possibilities for the<br />

future. Especially as concerns about feeding<br />

a fast-growing global population in a healthy<br />

and sustainable way mount,” said John Sheehy,<br />

global key account manager, Alternative<br />

Proteins, Coperion. “We’re delighted to<br />

collaborate with a global leader like IFF, and to<br />

help it integrate HME testing into its capabilities.<br />

Coperion is honored and excited to have<br />

this opportunity to share our knowledge<br />

and expertise to help IFF develop the nextgeneration<br />

of fibrous plant-based proteins.”<br />

16 FOOD & INGREDIENTS INTERNATIONAL MARCH <strong>2024</strong>


Visi U!<br />

Hall : Za’abeel Hall 4 – Stand No: Z4-J23


Successful<br />

results<br />

for this year’s<br />

FRUIT<br />

LOGISTICA<br />

in challenging<br />

global<br />

marketplace<br />

The world’s leading fruit and<br />

veg industry show, which took<br />

place from 7 to 9 February,<br />

recorded growth in terms of visitors,<br />

exhibitors and exhibition space.<br />

The trade fair was also<br />

more international than ever.<br />

FRUIT LOGISTICA remains the heartbeat<br />

of the fruit and veg business: more<br />

than 66,000 visitors, alongside a further<br />

24,000-plus exhibitor staff and 450 media<br />

representatives, took part in the show. 2,770<br />

exhibitors presented their innovations.<br />

FRUIT LOGISTICA <strong>2024</strong><br />

attracted exhibitors<br />

from 94 countries and<br />

trade visitors from<br />

over 145 countries.<br />

18 FOOD & INGREDIENTS INTERNATIONAL MARCH <strong>2024</strong>


MARCH <strong>2024</strong> FOOD & INGREDIENTS INTERNATIONAL<br />

19


This year, FRUIT LOGISTICA again positioned<br />

itself as an international meeting place for the<br />

industry - four out of five trade visitors came<br />

from abroad. With visitors from 145 countries<br />

and exhibitors from 94 nations, Fruit Logistica<br />

was more international than ever.<br />

The world’s leading fruit and veg industry<br />

show brings together the trade’s top decisionmakers,<br />

with attendance from the entire<br />

international value chain. More than 70<br />

per cent of this year’s trade visitors were<br />

decision-makers. The opportunity to meet<br />

with old friends and new potential partners<br />

came at a crucial time, with several major<br />

challenges such as cost pressure and climate<br />

change continuing to make life tough for the<br />

international fruit and vegetable industry.<br />

“So many of the visitors and exhibitors we<br />

spoke to said it was a really great feeling<br />

to be back at FRUIT LOGISTICA and catch<br />

20 FOOD & INGREDIENTS INTERNATIONAL MARCH <strong>2024</strong>


up with so many people from all over the<br />

world in one place,” said event director Kai<br />

Mangelberger. “For us, that’s a really pleasing<br />

result, and makes us even more determined<br />

to build on that success. Especially in<br />

challenging times like these, face-to-face<br />

meetings at Fruit Logistica are more important<br />

than ever. With this in mind, it is certainly good<br />

news that we will not be increasing stand<br />

rental prices in the coming year.”<br />

Best business<br />

at FRUIT LOGISTICA <strong>2024</strong><br />

The participants in this year’s FRUIT LOGISTICA<br />

were more than satisfied. According to the<br />

preliminary findings of an exhibitor and trade<br />

visitor survey, around one in two exhibitors<br />

have already concluded business deals<br />

during the event.<br />

Moreover, about 90 per cent expect follow-up<br />

business to be ‘satisfactory’ to ‘very good’.<br />

Accordingly, the overall assessment of exhibitors<br />

was positive: around 9 out of 10 respondents<br />

would recommend FRUIT LOGISTICA to others in<br />

their business circle, and the same number plan<br />

to take part in FRUIT LOGISTICA 2025.<br />

Among trade visitors, business activity was<br />

high too. Over 80 per cent were able to<br />

secure new business leads, while about<br />

one in three were already able to conclude<br />

business during the show.<br />

All in all, the view among trade visitors was very<br />

positive. Around 95 per cent of the respondents<br />

said their overall impression was good and<br />

would recommend the event to colleagues or<br />

business partners. More than 9 out of 10 would<br />

travel to Berlin again for FRUIT LOGISTICA 2025.<br />

FRUIT LOGISTICA made a good impression<br />

with its broad range of products and services,<br />

which was rated positively by over 90 per<br />

cent of trade visitors.<br />

MARCH <strong>2024</strong> FOOD & INGREDIENTS INTERNATIONAL<br />

21


New Research Shows<br />

Potential Benefits<br />

of Swapping Some Meat<br />

Intake with Walnuts<br />

<strong>Food</strong> trends are constantly evolving and one<br />

of the most exciting trends for <strong>2024</strong> is focused<br />

on putting the “plant” back in “plant-based”. 1<br />

One easy way to include more plant-based<br />

foods in the diet is considering walnuts as a<br />

partial replacement for meat in a meal or<br />

snack for added nutrition benefits. Walnuts<br />

are a versatile, nutritious, and delicious plantbased<br />

protein option that works well with a<br />

variety of global sweet or savory flavors and<br />

pairs well with other ingredients. Walnuts also<br />

have the ability to take on the texture and<br />

consistency of ground meat, allowing for<br />

seamless integration into a variety of recipes.<br />

New research suggests that walnuts, when<br />

substituted for meat, may improve diet<br />

quality, support cardiovascular health and<br />

lower the risk for developing type 2 diabetes<br />

and overall all-cause mortality. 2,3<br />

In a recent modeling study published in<br />

Nutrients, an international, peer-reviewed,<br />

open access journal of human nutrition and<br />

funded by the California Walnut Commission,<br />

researchers examined the potential benefits<br />

to nutrient intake and diet quality by replacing<br />

some meat in the diet with walnuts. The<br />

researchers used data from the 2015 - 2018<br />

National Health and Nutrition Examination<br />

22 FOOD & INGREDIENTS INTERNATIONAL MARCH <strong>2024</strong>


Survey (NHANES), to model the nutrient intake<br />

of the US population with and without walnuts.<br />

Specifically, 0.5, 1, 1.5 and 2 ounces of walnuts<br />

per day replaced 1, 2, 3 and 4 ounces of meat.<br />

The modeling study found that the partial<br />

replacement of meat with walnuts in the diet: 2<br />

• Improved the overall diet quality.<br />

• Increased intake of omega-3 ALA, fiber,<br />

magnesium and copper.<br />

• Significantly decreased cholesterol and<br />

vitamin B12.<br />

o Important to note: all age and gender<br />

groups maintained vitamin B12 intake above<br />

the recommended daily allowance when<br />

replacing 2–3 ounces of meat with walnuts.<br />

Notably, the study found that replacing just<br />

1 – 1.5 oz of meat with walnuts may improve<br />

the dietary intake of some nutrients, such<br />

as dietary fiber, magnesium, and “good”<br />

polyunsaturated fatty acids, including<br />

omega-3 ALA, and may decrease the intake<br />

of cholesterol. The study also found that all<br />

age and gender groups may benefit from<br />

incorporating walnuts into their diets.*<br />

“It’s no surprise that there are benefits to<br />

eating more plant-based foods. What’s most<br />

encouraging to see, however, is that these<br />

benefits can occur by including something as<br />

simple, easy-to-find, and versatile as nuts, like<br />

walnuts, in the diet,” said Dr. Wendy Bazilian, DrPH,<br />

RDN. “Of course, we know that the many positive<br />

attributes of walnuts are already supported by<br />

over three decades of health-related research<br />

examining the effect of consumption on areas<br />

of whole-body health. And now, we’re seeing<br />

the impressive effects that simple swaps from<br />

animal-based products can make when<br />

nutritious and tasty walnuts are used.”<br />

Unlock the Walnut Effect That May Elevate Your<br />

Diet and Well-being<br />

It is also easy to see the plant-based revolution<br />

across the Middle East as well. Supermarket<br />

shelves are stocked with an ever-growing<br />

range of plant-based substitutes, restaurants<br />

are adding meat and dairy free options to their<br />

menus in a way never seen before. Despite<br />

the meat-centric diet of Arab households, the<br />

region’s market for plant-based alternatives is<br />

seeing explosive growth. According to the UK-<br />

MARCH <strong>2024</strong> FOOD & INGREDIENTS INTERNATIONAL<br />

23


a handful, provides a powerhouse of important<br />

nutrients for optimum health, including: 3<br />

• An excellent source of alpha-linolenic acid<br />

(ALA), the plant-based omega-3 fatty acid<br />

(2.5g) – the only nut with a significant amount.<br />

• 4g of protein<br />

• 2g of fiber<br />

• A good source of magnesium (45mg)<br />

based Triton Market Research, the MEA’s plantbased<br />

food and beverage market is expected<br />

to achieve a compound annual growth rate<br />

(CAGR) of 8.35% between 2021 and 2028. The<br />

figure is not far from the projected CAGR of<br />

12.11% for the global plant-based food market<br />

over the next decade, as forecasted by US<br />

market researcher IMARC. 4<br />

A few examples of plant-based meat swaps<br />

with walnuts include:<br />

• Give the classic masala a twist by adding<br />

flavor and texture from plants and walnuts;<br />

Walnut Spinach Chicken Masala<br />

• Prepping a big batch of walnut paneer<br />

kofta ahead of time makes mealtime easy<br />

throughout the week with California Walnut<br />

Paneer Kofta..<br />

• Elevate the ultimate comfort with healthy<br />

snacks– veg cutlets: Potato and California<br />

Walnut Veg Cutlets<br />

A 1-ounce serving of walnuts, the equivalent of<br />

Additional Support<br />

Evidence continues to build demonstrating the<br />

benefits of incorporating more plant-based<br />

foods into a daily eating pattern. A new metaanalysis<br />

published in BMC Medicine investigates<br />

the association between substituting animalbased<br />

foods with plant-based foods and the<br />

risk of cardiovascular diseases, type 2 diabetes<br />

and all-cause mortality. 5<br />

Researchers found that substituting<br />

one serving per day of processed meat<br />

(approximately 50 grams) with one serving per<br />

day of nuts (between 10 and 50 grams), such<br />

as walnuts, was associated with a lower risk of<br />

cardiovascular diseases and type 2 diabetes.<br />

Furthermore, the study revealed a lower risk<br />

of all-cause mortality when replacing red<br />

meat with nuts or whole grains. Overall, results<br />

suggested that nuts, including walnuts, can be<br />

a beneficial substitute for animal-based foods<br />

to reduce the risk of certain diseases.^<br />

Continue to learn more about the research<br />

supporting walnuts and from this recipe collection<br />

for even more “walnut meat” inspiration.<br />

References:<br />

1. Whole <strong>Food</strong>s Market Forecasts Top 10 <strong>Food</strong> Trends for <strong>2024</strong>. Whole <strong>Food</strong> Market Newsroom. Published<br />

October 17, 2023. Accessed November 6, 2023. https://media.wholefoodsmarket.com/whole-foods-marketforecasts-top-10-food-trends-for-<strong>2024</strong>/<br />

2. Spence LA, Henschel B, Li R, Tekwe CD, Thiagarajah K. A Dietary Model of Partial Meat Replacement with<br />

Walnuts Demonstrates Changes in the Nutrient Profile and Quality of the United States Population’s Diet.<br />

Nutrients. 2023; 15(21):4518. https://doi.org/10.3390/nu15214518<br />

3. U.S. Department of Agriculture, Agricultural Research Service. <strong>Food</strong>Data Central, 2019. fdc.nal.usda.gov.<br />

4. Fast Company Middle East, Consumers in the Middle East are shifting to a plant-based diet. Is<br />

the local industry taking note? Published May 29, 2023. Middle East and Africa Plant-Based <strong>Food</strong><br />

and Beverage Market 2023-2030, Triton Market Research. Plant-Based <strong>Food</strong> Market by Type, Source,<br />

Distribution Channel and Region, imarc.<br />

5. Neuenschwander M, Ballon A, Weber KS, et al. Substituting animal-based foods with plant-based foods<br />

changes the risk of type 2 diabetes and cardiovascular disease: a meta-analysis of prospective cohort<br />

studies. BMC Med. 2023;21(1):404. doi:10.1186/s12916-023-03108-9<br />

* While these results have positive outcomes, this study used diet modeling and advanced statistical<br />

techniques to assess nutrient intakes, so no true intervention or observational analysis was done. Welldesigned<br />

randomized clinical trials are needed to confirm these results.<br />

^ A meta-analysis offers a comprehensive look at findings among patients of various backgrounds and<br />

more research is needed in order to strengthen the existing evidence. While results are informative, the<br />

findings do not show cause and effect. Additionally, the included studies were observational and unknown<br />

confounding factors could not be ruled out. Due to the observational design of the included studies, they<br />

can often include an element of selection bias.<br />

24 FOOD & INGREDIENTS INTERNATIONAL MARCH <strong>2024</strong>


Vermont Creamery, a B Corp-certified pioneer<br />

of consciously crafted artisan dairy products,<br />

was recently recognized with nine awards<br />

at the 35th annual prestigious World Cheese<br />

Awards, held at the Trondheim Spektrum in<br />

Norway. Vermont Creamery’s Wild Blueberry,<br />

Lemon and Thyme Goat Cheese and<br />

Honey Truffle Goat Cheese won gold, and<br />

its Bonne Bouche, Coupole, St. Albans and<br />

Crème Fraîche were awarded silver. Vermont<br />

Creamery’s Cremont, Mascarpone and Herb<br />

Goat Cheese were also honored with bronze<br />

awards. The global acknowledgment speaks<br />

to Vermont Creamery’s commitment to highquality<br />

ingredients and artisanal methods<br />

across its varied product portfolio.<br />

Vermont<br />

Creamery<br />

takes home<br />

nine World<br />

Cheese<br />

Awards<br />

Vermont Creamery’s<br />

fresh goat cheeses,<br />

aged cheeses, and culinary<br />

creams were honored<br />

with global recognition<br />

by top cheese industry<br />

professionals.<br />

“We are thrilled to be recognized as a World<br />

Cheese Award winner by the global cheese<br />

community. We are honored to share this<br />

acknowledgment with cheesemakers from<br />

around the world who share our commitment<br />

to quality,” says Harrison Kahn, General<br />

Manager, Vermont Creamery. “Winning<br />

awards across three categories - fresh goat<br />

cheese, aged cheese and culinary creams - is<br />

a huge testament to our talented team and<br />

our steadfast approach to excellence.”<br />

The World Cheese Awards, which first debuted<br />

in 1988, is a unique cheese-only event organized<br />

by the Guild of Fine <strong>Food</strong>. As one of the most<br />

prominent international cheese competitions,<br />

the World Cheese Awards brings together<br />

artisan cheese products from around the<br />

globe to celebrate excellence across the<br />

category. The World Cheese Awards saw record<br />

participation with 4,502 cheese entries from 43<br />

countries. All cheeses were judged by a panel<br />

of international experts in the cheese industry,<br />

as well as food journalists, retail buyers and other<br />

knowledgeable category professionals. Through<br />

meticulous judging, the cheeses are assessed<br />

based on taste, aroma, flavor and texture.<br />

“For nearly four decades, Vermont Creamery<br />

has maintained a commitment to premium<br />

ingredients, artisanal techniques, and taste<br />

above all,” said Gina Martano, R&D Manager,<br />

Vermont Creamery. “Each product in our<br />

portfolio undergoes rigorous testing to develop<br />

the unique flavor profiles that make our cheeses<br />

stand out. We’re honored that the global<br />

cheese industry recognizes and appreciates our<br />

craftsmanship and high standards of quality.”<br />

26 FOOD & INGREDIENTS INTERNATIONAL MARCH <strong>2024</strong>


When planning your calendar for the month of May, make sure to leave time for<br />

PLMA’s World of Private Label <strong>International</strong> Trade Show in Amsterdam.<br />

More than 2.800 private label manufacturers from over 70 countries will show their<br />

newest and best products to retailers, wholesalers and other private label buyers.<br />

In total, nearly 30.000 trade professionals from 120 countries will get together<br />

in Amsterdam to start or strengthen partnerships, identify innovation and plan<br />

for growth in the years ahead. The show is a not-to-be-missed event for anyone<br />

involved in private label.<br />

Go to plma.nl/visit to register<br />

28-29 MAY 2O24<br />

RAI AMSTERDAM CONVENTION CENTRE<br />

Presented by the Private Label Manufacturers Association <strong>International</strong> Council


Karel Strubbe EMEA Regional Director and Harald Henriksen<br />

Executive Vice President and Head of TOMRA <strong>Food</strong><br />

Benedetta Ricci IaminoGlobal Category<br />

Director Cherries at TOMRA <strong>Food</strong><br />

TOMRA <strong>Food</strong> presents<br />

new organization and unveils<br />

new AI-Powered Solutions<br />

Industry leader unveils new organizational structure for the future and<br />

launches its latest innovations featuring Deep Learning technology.<br />

TOMRA <strong>Food</strong> has unveiled its new, more<br />

agile and focused organizational structure,<br />

showcased its sorting, grading, and packing<br />

solutions, and launched three new AIpowered<br />

sorting and grading solutions.<br />

The announcements were made at a<br />

press conference held at the Fruit Logistica<br />

exhibition in Berlin, Germany, by Harald<br />

Henriksen, Executive Vice President and Head<br />

of TOMRA <strong>Food</strong>, and Karel Strubbe, EMEA<br />

Regional Director of TOMRA <strong>Food</strong>.<br />

In the afternoon, TOMRA <strong>Food</strong>’s Vice President,<br />

Head of Customer Value Sebastian Stoof gave<br />

a presentation on the event’s Tech-Stage<br />

about the new Artificial Intelligence sorting<br />

and grading evolution in the food industry.<br />

The Fruit Logistica exhibition (February 7-9), held<br />

annually at the Berlin ExpoCenter City, is the<br />

world’s leading fresh produce industry event<br />

and attracts trade visitors from 140 countries.<br />

Closer to the customer with<br />

the new organizational structure<br />

TOMRA <strong>Food</strong>’s new structure creates a more<br />

agile and responsive organization, closer to its<br />

customers, with greater capacity for innovating<br />

and bringing effective solutions to the market.<br />

To this end, it is adopting a new, regional<br />

structure consisting of three areas: EMEA,<br />

Americas, and APAC. Within each area, it is<br />

merging its TOMRA Processed <strong>Food</strong> and TOMRA<br />

Fresh <strong>Food</strong> business areas into one TOMRA <strong>Food</strong><br />

team. The final element of the new structure<br />

is the creation of a new central hub that<br />

brings together R&D, product development<br />

and operations, increasing TOMRA <strong>Food</strong>’s<br />

operational efficiency and innovation speed.<br />

Mr. Henriksen explained: “Throughout its history,<br />

TOMRA <strong>Food</strong> has shown its ability to adapt and<br />

innovate to provide the solutions our customers<br />

really need. That’s what we are doing with<br />

our new organization, which will benefit them<br />

in different ways. The regional approach will<br />

28 FOOD & INGREDIENTS INTERNATIONAL MARCH <strong>2024</strong>


allow us to operate as a local partner, having<br />

a more direct dialogue with our customers<br />

and responding swiftly to their very diverse<br />

needs. Unifying our two business areas into<br />

one TOMRA <strong>Food</strong> team means that we can<br />

capitalize on the best practices from each<br />

to work more effectively and deliver top-tier<br />

solutions and services. Finally, by centralizing<br />

our R&D and operations into a dedicated<br />

unit, we will be able to leverage the collective<br />

expertise and efforts of our entire team,<br />

boosting our ability to innovate and bring more<br />

and better solutions to our customers – and<br />

lead the resource revolution with them.”<br />

Part of TOMRA <strong>Food</strong>’s commitment to meeting<br />

the real needs of its customers around the world<br />

is its collaborations with key partners. It is the<br />

case of Italian manufacturer of fruit handling,<br />

processing, and packaging equipment, ICOEL,<br />

whose stand at Fruit Logistica shares the<br />

reception area with TOMRA <strong>Food</strong>’s.<br />

New sorting and grading solutions<br />

leverage the power of AI<br />

TOMRA <strong>Food</strong> launched three solutions that<br />

demonstrate how Artificial Intelligence is<br />

changing food processing. The first is TOMRA<br />

Neon, a new blueberry pre-grader that uses<br />

AI modelling to detect clusters with unrivalled<br />

accuracy. A compact, durable and easy<br />

to clean machine, it will be a valuable<br />

addition to blueberry processing and packing<br />

operations. Extensive validation tests have<br />

shown TOMRA Neon removes more than 95% of<br />

clusters and over 90% of red and green berries<br />

to optimize the optical grader’s efficiency.<br />

With its entry into the market, TOMRA now<br />

offers a suite of solutions that integrates its<br />

Harvest Cleaner, Small Fruit Eliminator, TOMRA<br />

Neon, and KATO260 for easy and effective<br />

processing of machine-harvested blueberries.<br />

Also introduced at Fruit Logistica was the<br />

new-generation Spectrim X grading platform<br />

featuring its LUCAi ® Deep Learning technology<br />

TOMRA <strong>Food</strong> Leadership Team<br />

MARCH <strong>2024</strong> FOOD & INGREDIENTS INTERNATIONAL<br />

29


The new AI sorting and grading evolution –<br />

speech highlights<br />

Sebastian Stoof, TOMRA <strong>Food</strong>’s Vice President,<br />

Head of Customer Value, gave a presentation<br />

on Fruit Logistica’s Tech-Stage. He spoke<br />

about developments in AI technology in<br />

the food industry and how it is used to solve<br />

challenging problems in food sorting.<br />

Sebastian explained that, for the successful<br />

application of AI in food sorting, several critical<br />

conditions must be met. They include highquality<br />

imaging for training and operations,<br />

expert industry knowledge, expertise in<br />

Deep Learning technology, and a suitable<br />

organizational setup that allows for scale.<br />

for apples. This intelligent optical sorting<br />

and grading solution, equipped with LUCAi ®<br />

Engine Software, computing hardware, and<br />

pre-trained models meets customers’ demand<br />

for greater productivity with unparalleled<br />

grading precision, higher yields, minimal fruit<br />

loss and reduced operational costs.<br />

Sebastian concluded with remarks about the<br />

way the introduction of AI technology in food<br />

sorting is shifting customers’ expectations of<br />

sorting precision, adaptability of technology,<br />

the skillset of operators, and the support they<br />

receive from their technology providers.<br />

TOMRA <strong>Food</strong> also unveiled TOMRA LUCAi ®<br />

for its InVision2 grading platform for cherries.<br />

TOMRA’s Deep Learning technology<br />

maximizes pack-out results and minimizes<br />

fruit loss. It detects with extreme accuracy<br />

edge cracks, pacman cherries (half<br />

cherries), open sutures, cosmetic blemishes<br />

and stem pulls, and ensures improved spur<br />

detection as well as cracks and defects<br />

around the stem. Customers will benefit from<br />

enhanced pack quality and consistency<br />

with minimized waste and premium yields.<br />

Three-dimensional holographic display<br />

of sorting, grading and packing solutions<br />

TOMRA <strong>Food</strong>’s hologram machine, which<br />

debuted at Fruit Logistica 2023, returned for<br />

this year’s exhibition to showcase a wide range<br />

of the brand’s solutions. It clearly showed<br />

3D animations and video of the TOMRA 3A,<br />

TOMRA 5A, TOMRA 5C and TOMRA 5SA sorters;<br />

the CURO-16 small-fruit packing system; the<br />

KATO precision grading system for blueberries;<br />

the Spectrim grading platform with UltraView<br />

inspection module; the Inspectra internal<br />

inspection system; and the new TOMRA<br />

Neon pre-grading technology for machineharvested<br />

blueberries for the fresh market.<br />

30 FOOD & INGREDIENTS INTERNATIONAL MARCH <strong>2024</strong>


İçim in the probiotic beverage<br />

market with three different flavours<br />

Leading the opening of new categories<br />

in the market with innovative products, Ak<br />

Gıda- İçim Süt has now produced a probiotic<br />

drink containing 3 times probiotics. İçim x3<br />

Probiotic meets consumers on the shelves<br />

with three delicious probiotic drink varieties:<br />

plain, caramurver & blueberry, raspberry &<br />

hibiscus in 250 ml packages. While İçim x3<br />

Probiotic drink is offered to consumers in 2<br />

portions in its packaging, portion tracking<br />

32 FOOD & INGREDIENTS INTERNATIONAL MARCH <strong>2024</strong>


Dietitian Berrin Yiğit<br />

Ak Gıda-İçim Süt, which<br />

increases its product range<br />

by considering the changing<br />

needs of consumers,<br />

launches its new product<br />

İçim x3 Probiotic, which<br />

helps to relieve the digestive<br />

system, in 250 ml packages.<br />

Produced in three different<br />

varieties: plain, caramurver<br />

& blueberry, raspberry &<br />

hibiscus, İçim x3 Probiotic<br />

makes a difference in<br />

the market with its 3-fold<br />

probiotic content.<br />

can be done thanks to the transparent<br />

vertical area on the side of the packaging.<br />

Thus, İçim x3 Probiotic can be consumed in a<br />

single day or 2 days according to preference.<br />

In recent years, consumers’ tendency<br />

towards products that help to relax the<br />

digestive system and strengthen immunity<br />

has increased; İçim has given an innovative<br />

direction to the probiotic products category<br />

with its drink containing 3 different probiotic<br />

types for the first time in Turkey. İçim x3<br />

Probiotic contains 3 different probiotic<br />

types, LGG, BB-12 and LA-5, whose effects<br />

have been proven by clinical studies. With<br />

its lactose-free feature and at least 3 times<br />

more live probiotics than its counterparts, it<br />

provides consumers with digestive comfort<br />

and supports the immune system.<br />

supporting our intestinal system, which is<br />

accepted as the second brain of our body,<br />

with beneficial probiotic lactic acid bacteria<br />

is important for the protection of our health.<br />

With the trend of healthy and good life, interest<br />

in fermented foods containing lactic acid<br />

bacteria and probiotics is increasing day by<br />

day. In this context, fermented dairy products<br />

are consumed by consumers of all ages.<br />

Products that will increase the consumption of<br />

these products and provide a delicious and<br />

enjoyable experience as well as health benefits<br />

are now more preferred,” she said.<br />

Consumers are looking for multiple benefits<br />

Stating that the interest in products that support<br />

the strengthening of immunity with the effect of<br />

the increasing pace of life today and especially<br />

with the entry into the winter months, Dietitian<br />

Berrin Yiğit once again brought the importance<br />

of probiotics to the agenda, Dietitian Berrin<br />

Yiğit said, “Consumers demand products<br />

that are easy to access and consume, do not<br />

contain additives, are beneficial to health,<br />

have strong functional aspects and contain<br />

all of these features together. Especially<br />

MARCH <strong>2024</strong> FOOD & INGREDIENTS INTERNATIONAL<br />

33


Kyoto Group receives<br />

EUR 6.4 million order for Heatcube<br />

to deliver industrial process heat<br />

and act as balancing asset on grid<br />

Kyoto Group, together with its financial partner,<br />

Kyotherm, and its energy trading partner in<br />

Hungary, Energiabörze, has entered into a set<br />

of agreements to deliver Heat-as-a-Service<br />

(HaaS) to the Hungarian food ingredient<br />

producer KALL <strong>Ingredients</strong> Kft while also acting<br />

commercially as a balancing asset on the grid.<br />

The signed Heat-as-a-Service agreement<br />

with KALL <strong>Ingredients</strong> builds on the letter of<br />

Intent reported by Kyoto on a no-name basis<br />

on January 10th 2023 and the term sheet<br />

announced August 22nd 2023.<br />

The 15-year HaaS agreement outlines the<br />

commercial conditions for delivering high<br />

quality steam to one of the newest corn<br />

processing plants in Europe, installed as a<br />

greenfield investment of EUR 145 million in 2017.<br />

The plant can process up to 530 000 tons of<br />

34 FOOD & INGREDIENTS INTERNATIONAL MARCH <strong>2024</strong>


non-GMO corn per year, to produce alcohol<br />

for the pharmaceutical & food industries,<br />

syrups (sweeteners) for the food industry and<br />

ingredients for animal feed, under strict food<br />

safety and pharmacopoeial regulations.<br />

“We are proud to meet KALL’s strict<br />

requirements while actively contributing<br />

to their ambitious objectives of reducing<br />

CO2 emissions. We are looking forward<br />

to demonstrating the second generation<br />

Heatcube capabilities to the world, including<br />

the recently announced round-trip-efficiency<br />

of 93%, the rapid ramp-up and decoupled<br />

charge & discharge, designed to also serve<br />

as a flexible asset for the grid, and not the<br />

least the digital DataOps platform supporting<br />

the operations & maintenance of Heatcube.”<br />

stated Camilla Nilsson, CEO of Kyoto Group.<br />

The partners have established a Hungarian<br />

legal entity (SPV) that has entered into the<br />

Heat-as-a-Service agreement with KALL, with<br />

Kyotherm as the majority investor, Energiabörze,<br />

as the minority investor. Kyoto Group will also<br />

be granted some cash-flow from the SPV, as<br />

the project developer. The SPV has purchased<br />

the Heatcube from Kyoto Group.<br />

Kyotherm, a global investment company<br />

specialized in co-developing, financing,<br />

and operating decarbonization projects<br />

in the field of low carbon heat and energy<br />

performance, continues its growth trajectory<br />

and was recently backed by a EUR 24.7 million<br />

investment from the infrastructure debt fund<br />

“BRIDGE”, managed by Edmond de Rothschild<br />

Asset Management (EDRAM).<br />

“We are honored to be part of such<br />

an excellent team, with Kyoto Group,<br />

Energiabörze and KALL. We are convinced<br />

that thermal energy storage solutions<br />

combined with flexibility services on the power<br />

grid will be key in the energy transition, and<br />

Kyoto’s Heatcube is an efficient solution to<br />

decarbonize industrial heat demand using<br />

excess solar and wind energy,” added Arnaud<br />

Susplugas, CEO of Kyotherm.<br />

“Thanks to the excellent collaboration with<br />

our distinguished partners we can enable<br />

KALL <strong>Ingredients</strong> to decarbonize while also<br />

reducing their energy cost. In addition to<br />

offering green steam for KALL’s industrial<br />

processes, Heatcube provides balancing<br />

services for the energy system in Hungary.<br />

This also marks a significant commercial<br />

milestone for our Heat-as-a-Service business,<br />

including a service agreement and related<br />

recurring revenues.” stated Tim de Haas, Chief<br />

Commercial Officer of Kyoto Group.<br />

KALL Ingredient’s Heatcube will reduce the<br />

current natural gas supply and is designed with<br />

56 MWh of storage capacity, offering an annual<br />

capacity of more than 30 GWh. This will result in<br />

a CO2 reduction of up to 8,000 tons annually.<br />

Ádám Sass, Strategic Director of KALL<br />

<strong>Ingredients</strong> Kft, says: “We are proud of our<br />

state-of-the-art corn processing plant and<br />

pleased to add innovative cleantech solutions<br />

to our infrastructure that is capable of<br />

meeting the strict requirements in our industry.<br />

Our aim is to rely entirely on sustainable<br />

energy in the future while ensuring lower<br />

energy costs. Kyoto’s Heatcube will provide us<br />

with a stable, high quality and cost-effective<br />

supply of green steam and we are excited to<br />

get started with this project.”<br />

Heatcube at KALL <strong>Ingredients</strong> will operate as<br />

an asset in the flexibility markets and utilize<br />

intermittent renewable energy whenever<br />

available while supplying a constant flow of<br />

steam for industrial production. Energiabörze,<br />

a Hungarian electricity trader operating<br />

in the wholesale and regulatory areas of<br />

the electricity market since 2013, will be<br />

responsible for this activity in the SPV.<br />

“In Hungary the share of renewable energy<br />

supply continues to increase significantly, which<br />

requires a rise in storage capacity. We have<br />

experience in coupling hot water supply and<br />

aFRR controlled renewables. Kyoto’s Heatcube<br />

provides a technical solution for continuous<br />

steam supply for industrial customers while<br />

sourced from weather-dependent renewables<br />

or from the reserve market as well as<br />

benefiting from intra-day trading to reduce<br />

the energy costs for the industry,” says András<br />

Vinkovits, CEO of Energiabörze.<br />

The joint project execution team and plan has<br />

been established and the parties plan to install<br />

the Heatcube within the next 12 months, with<br />

commissioning and final hand-over to KALL<br />

<strong>Ingredients</strong> in December <strong>2024</strong>.<br />

MARCH <strong>2024</strong> FOOD & INGREDIENTS INTERNATIONAL<br />

35


New MEGAtex S7 Cooling Die<br />

Offers HMMA Meat Substitute<br />

Manufactures Significantly<br />

Greater Flexibility.<br />

Coperion develops MEGAtex<br />

cooling die for manufacturing<br />

plant-based meat substitutes<br />

Coperion has developed the new MEGAtex<br />

S7 cooling die for manufacturing plant-based<br />

HMMA (High Moisture Meat Analogue) meat<br />

substitutes. Mounted at the discharge of the<br />

ZSK <strong>Food</strong> Extruder, this texturizing unit gives the<br />

plant protein mass a dense, fibrous structure<br />

that closely resembles animal flesh.<br />

For many years, Coperion has been a<br />

proven supplier of production systems for<br />

plant-based meat substitute products. With<br />

the MEGAtex S7 cooling die, Coperion has<br />

developed a new discharge for HMMA<br />

production that allows for variable width<br />

and strength as well as various textures for<br />

meat substitutes. Moreover, Coperion has<br />

equipped the MEGAtex cooling die with<br />

features that simplify handling and make<br />

both recipe and configuration changes<br />

possible with just a few quick adjustments.<br />

Coperion will exhibit the new MEGAtex S7 cooling<br />

die at Anuga <strong>Food</strong>Tec <strong>2024</strong> (19-22 <strong>March</strong>, <strong>2024</strong>,<br />

Cologne, Germany) at booth B-011 in Hall 10.1.<br />

36 FOOD & INGREDIENTS INTERNATIONAL MARCH <strong>2024</strong>


New key technology for processing plant proteins<br />

HMMA is a plant-based intermediate product<br />

that is primarily used for ready-to-eat meals<br />

such as vegan chicken nuggets or ground<br />

meat. It contains 50 to 70 percent water<br />

and 30 to 50 percent plant proteins with less<br />

than 10 percent fat content. In the HMMA<br />

manufacturing process, protein-rich raw<br />

materials are first mixed with water and<br />

worked into a homogeneous mass in a ZSK<br />

<strong>Food</strong> Extruder. This mass is then pressed<br />

through the MEGAtex cooling die, where the<br />

meat-like texture is formed and a solid strand is<br />

discharged for further processing.<br />

Characteristics of HMMA quality are the<br />

product’s texture and strength as well as the<br />

length and strength of the fibers. Coperion<br />

developed this new texturizing unit in<br />

order to more precisely fulfill these quality<br />

requirements, and in particular to provide<br />

more flexibility to smaller companies, research<br />

organizations, and startups. The MEGAtex<br />

S7 achieves throughputs of 5 to 50 kg/h and<br />

can currently be combined with the ZSK <strong>Food</strong><br />

Extruder sizes 18, 27 and 34. Additional sizes<br />

of the Coperion MEGAtex cooling die for<br />

significantly higher throughputs will follow.<br />

Easy handling, good cleanability and<br />

high flexibility<br />

The MEGAtex cooling die features a modular<br />

design. It consists of individual segments which<br />

can be combined as needed, depending<br />

upon the requirements of the raw materials<br />

and the desired product structure.<br />

The MEGAtex S7 comes with interchangeable<br />

inlays that give the machine operator the<br />

flexibility to vary the strand width between<br />

35 and 70 mm and the length between 10<br />

and 15 mm. Just a few simple steps are all<br />

that is needed to open the cooling die and<br />

exchange the inlays.<br />

Such easy handling is also a great advantage<br />

when changing recipes or extracting product<br />

samples. With its clever opening mechanism,<br />

the MEGAtex cooling die provides optimal<br />

access along its entire length. Moreover,<br />

product samples can be extracted at<br />

any time in any segment of the cooling<br />

die. The MEGAtex also features a hygienic<br />

design which reduces machine downtime<br />

for cleaning to a minimum, increasing the<br />

efficiency of the entire production line.<br />

At the end of the die, there is a special cutter<br />

to facilitate quick sampling of HMMA at the<br />

discharge. The cooling die is mounted on<br />

rollers, making it mobile. These additional<br />

features make the MEGAtex especially flexible<br />

when frequently changing products, and ideal<br />

for development environments.<br />

The market for plant-based meat substitutes is<br />

growing exponentially and it’s very important<br />

to us to propel this development forward<br />

with innovative technologies. With this new<br />

MEGAtex cooling die, we’re pursuing our goal<br />

of redesigning the HMMA manufacturing<br />

process with greater variability. Moreover,<br />

maximized accessibility will markedly reduce<br />

cleaning time and increase the overall<br />

profitability of HMMA production. After<br />

comprehensive tests at our <strong>Food</strong> Test Lab using<br />

various raw materials, we can confirm with<br />

high certainty that we have fully achieved<br />

these goals,” said Markus Schmudde, Head of<br />

Research and Development, Compounding &<br />

Extrusion at Coperion, clearly very pround of<br />

Coperion’s new MEGAtex cooling die.<br />

MARCH <strong>2024</strong> FOOD & INGREDIENTS INTERNATIONAL<br />

37


As the world’s largest producer of prunes,<br />

California is internationally renowned<br />

for its leading agricultural practices and<br />

food safety standards.<br />

Now, with advances in technology,<br />

California Prune...<br />

Credit: California Prune Board<br />

How California Prune<br />

growers are blending<br />

innovative technologies<br />

and heritage practices<br />

to produce quality fruit<br />

As the world’s largest producer of prunes,<br />

California is internationally renowned for its<br />

leading agricultural practices and food safety<br />

standards. Now, with advances in technology,<br />

California Prune growers are exploring data,<br />

pioneering techniques and processing<br />

efficiencies that will help the US maintain its<br />

status as category leader.<br />

This includes investment into research and<br />

partnerships with leading universities and<br />

experts in order to support cost-effective and<br />

innovative practices that can improve yield,<br />

quality, and, crucially, sustainability.<br />

“California Prune growers have always been<br />

adaptable and innovative in their approach<br />

to dealing with challenges, whether that is<br />

drought, disease or pests,” says Donn Zea,<br />

Executive Director for the California Prune<br />

Board. “With changing weather patterns, our<br />

focus on efficient irrigation as an adaptation<br />

strategy has enabled California to remain<br />

the world’s leader in producing the highest<br />

quality, great-tasting prunes.”<br />

Water management has long been a focus<br />

in the orchards, with California Prune growers<br />

collaborating with researchers from the<br />

38 FOOD & INGREDIENTS INTERNATIONAL MARCH <strong>2024</strong>


University of California Cooperative Extension<br />

to explore irrigation methods.<br />

Today, growers irrigate their orchards<br />

based on a variety of factors, including<br />

air temperature, humidity, and calculated<br />

evapotranspiration schedules. Technology<br />

has even enabled growers to monitor soil<br />

conditions through sensors and adjust<br />

irrigation schedules using a smartphone app.<br />

The use of drip irrigation and precise microirrigation<br />

systems to reduce water consumption<br />

across 41,000 acres of plum trees is certainly<br />

bearing fruit, with the industry seeing a 30-35<br />

percent reduction in water usage since the<br />

1990s. With advancing technology, research<br />

and implementation remain ongoing for<br />

systems that use state-of-the-art sensors, data,<br />

and modelling to help growers make decisions<br />

around irrigation amount and timing.<br />

Meanwhile, these technologies are also<br />

being explored by researchers and growers<br />

to inform decisions around pruning, thinning,<br />

fertility management, orchard stress and<br />

pest management. All are areas the CPB<br />

has committed research investment into for<br />

decades, supporting programmes exploring the<br />

development of pest control techniques with the<br />

least environmental impact as well as fruit thinning<br />

practices and varietal selection programmes.<br />

The latter includes work with UC Davis on the<br />

development of new prune varieties that reduce<br />

drying costs, lengthen bloom time to mitigate the<br />

risk of weather-related bloom issues, and extend<br />

harvest time to help with labour constraints.<br />

The California Prune industry has long stayed<br />

ahead of the curve on labour management,<br />

food safety and quality with the use of<br />

mechanisation and automated drying<br />

techniques, which also ensure consistency.<br />

Mechanical tree shakers speed up harvesting,<br />

with fruit caught on frames to ensure they<br />

never reach the orchard floor. It is a practice<br />

that California growers are meticulous about to<br />

preserve quality, with padded equipment also<br />

in use to avoid damaging or bruising the fruit.<br />

dehydration levels. It is an intricate sequence<br />

of scientifically determined, fully automated,<br />

and strictly sanitary operations perfected by<br />

growers themselves to maximise efficiencies<br />

and protect product quality.<br />

Following harvest, the hard work in the<br />

orchards continues for growers who cultivate<br />

trees ready for the winter months, hand<br />

pruning like their ancestors did to regulate<br />

tree shape. Here too, work is in hand to<br />

utilise modern methods, with prune and<br />

other commodity growers partnering with<br />

the University of California to explore the<br />

benefits mechanical pruning could have on<br />

yield. Though its early days, it could lead to<br />

California Prune growers employing a hybrid<br />

approach to deliver premium prunes.<br />

Away from the orchards, data and weather<br />

patterns are being analysed, with predictive<br />

analytics in use to help forecast yield and<br />

optimise resource allocation. A longstanding<br />

research initiative led by Farm Advisors from the<br />

University of California has been providing insights<br />

into the correlation between temperatures during<br />

and around bloom and fruit set.<br />

Today, bloom is just weeks away, which<br />

will serve as a good indicator for the <strong>2024</strong><br />

harvest. Growers are confident the balance<br />

of innovation and techniques passed through<br />

generations will stand the industry in good<br />

stead. Donn concludes: “We grow, harvest and<br />

process safely, responsibly and sustainably to<br />

ensure California Prunes remain prized for their<br />

size, quality, and taste, setting the standard for<br />

discerning consumers worldwide.”<br />

As the world’s largest producer of prunes,<br />

California is internationally renowned for<br />

its leading agricultural practices and<br />

food safety standards. Now, with advances<br />

in technology, California Prune...<br />

Credit: California Prune Board<br />

Once harvested, prunes are processed in<br />

state-of-the-art high throughput optical sorters<br />

to minimise waste and ensure quality by<br />

detecting and mechanically removing foreign<br />

materials, pits, and otherwise damaged<br />

prunes. As technology advances, so does the<br />

equipment, with machine learning used to<br />

improve precision detection capabilities.<br />

Prunes are then dried in climate-controlled<br />

tunnels for precise periods of time at exacting<br />

MARCH <strong>2024</strong> FOOD & INGREDIENTS INTERNATIONAL<br />

39


Cargill becomes first global<br />

edible oils supplier<br />

to meet World Health<br />

Organization’s best practice<br />

on eliminating industrially<br />

produced trans-fatty acids<br />

Meets 2021 commitment; removes iTFA from fats and oils even<br />

in countries without legislative mandates.<br />

As of Jan. 1, <strong>2024</strong>, every Cargill food customer,<br />

no matter where they are in the world, can<br />

be confident that the company’s fats and oils<br />

comply with the World Health Organization’s<br />

(WHO) recommended maximum tolerance<br />

level for industrially produced trans-fatty acids<br />

(iTFA) in fats and oils. Cargill has achieved<br />

this milestone by becoming the first global<br />

supplier whose entire worldwide edible oils<br />

portfolio meets the WHO’s best practice<br />

standard on iTFAs, limiting iTFA content to no<br />

more than two grams per 100 grams of fats/<br />

oils, including in countries where there is<br />

currently no legislative mandate.<br />

40 FOOD & INGREDIENTS INTERNATIONAL MARCH <strong>2024</strong>


While Cargill announced its commitment to<br />

removing iTFAs from its fats and oils portfolio<br />

in December 2021, the achievement reflects<br />

decades of work. The company’s iTFA<br />

journey spans more than a quarter century<br />

including early innovation, millions of dollars of<br />

investments in capital expenses and resources,<br />

and thousands of R&D hours. Along the way,<br />

Cargill has helped more than 400 customers<br />

create nutritious and tasty products that<br />

contribute to happier, healthier lives, removing<br />

more than 1.5 billion pounds of products<br />

containing iTFAs from the global food supply.<br />

“We’re pleased to see Cargill’s continued<br />

commitment to reduce industrially produced<br />

trans fats in all their oils, recently achieving<br />

their goal to align with the World Health<br />

Organization’s recommended standards,”<br />

says René Lammers, PepsiCo’s chief science<br />

officer. “This move aligns with PepsiCo’s<br />

successful reduction of iTFAs in our foods<br />

to meet this same standard, and we<br />

encourage our fellow industry partners to<br />

join us in this important initiative to evolve<br />

our food and beverage portfolio to be<br />

better for the planet and people.”<br />

In the past two years alone, Cargill has invested<br />

an additional $8.5 million to upgrade facilities<br />

to reduce the amount of transfat produced<br />

during oil processing, while working closely<br />

with more than 100 additional customers in two<br />

dozen countries to reformulate new product<br />

solutions that meet their needs.<br />

iTFAs are most often formed through the<br />

partial hydrogenation of vegetable oils<br />

(PHOs) but can also be created by high<br />

thermal treatment during edible oil refining.<br />

In 2018, the WHO called for the global<br />

elimination of iTFAs by 2023, noting that trans<br />

fats intake greater than 1 percent of total<br />

energy intake is associated with coronary<br />

heart disease events and mortality.<br />

“We’re extremely proud that we’ve met our<br />

commitment and helped fulfill our purpose<br />

-- nourishing the world in a safe, responsible<br />

and sustainable way,” said Natasha Orlova,<br />

Cargill vice president for edible oils and<br />

managing director for North America. “Taking<br />

this industry-leading step, even in countries<br />

without current iTFA legislation, helps ensure<br />

consistency in their supply chain for larger<br />

food manufacturers, while offering Cargill’s<br />

breadth of innovation and experience to<br />

smaller manufacturers.”<br />

To ensure compliance, Cargill has added<br />

iTFAs to its larger food safety and quality<br />

assurance program. This systems-based<br />

approach includes multiple layers of<br />

monitoring, compliance and auditing.<br />

In its latest progress report, the WHO noted<br />

that policies limiting the use of iTFAs have<br />

only been implemented in 60 of the world’s<br />

countries, covering approximately 43% of the<br />

global population. This leaves the majority of<br />

the world’s consumers at risk for continued<br />

iTFA consumption. The report called on<br />

major suppliers of oils and fats to “follow<br />

the pioneering effort of Cargill to remove<br />

industrially produced TFA from the products<br />

that are sold to food manufacturers globally.” 1<br />

“We are the first and only global edible<br />

oil supplier to commit to and meet the<br />

WHO standards consistently and across<br />

the board for our full global portfolio, and<br />

while we are understandably proud of this<br />

milestone, the WHO report highlights that<br />

much work remains,” Orlova said. “We have<br />

proven it is not only feasible to meet the iTFA<br />

recommendations while being mindful of<br />

saturated fat levels, but it can also be done<br />

without discernably changing the taste or<br />

texture of consumers’ favorite foods. We call<br />

upon other industry players to follow our lead<br />

and remove iTFAs from all their products, too.”<br />

Cargill has also taken steps to help advance<br />

industry-wide reformulation during the past<br />

two years, particularly in countries that did<br />

not have iTFA regulation at the time of the<br />

company’s commitment. Among its actions,<br />

in Pakistan, Cargill partnered with the<br />

Sustainable Development Policy Institute on<br />

a public awareness campaign. In Malaysia<br />

and Mexico, the company interacted<br />

with industry, academic and government<br />

stakeholders to raise awareness of WHO best<br />

practices, while sharing experiences and<br />

expertise in iTFA reformulation.<br />

1<br />

“Countdown to 2023:<br />

WHO Report on Global Trans Fat Elimination,<br />

” World Health Organization, 2022.<br />

Download at:<br />

https://www.who.int/publications/i/item/9789240067233<br />

MARCH <strong>2024</strong> FOOD & INGREDIENTS INTERNATIONAL<br />

41


Tom Heintel,<br />

Head of the Protein<br />

Application Center<br />

Bühler brings the entire protein<br />

value chain under one roof<br />

in its new Protein Application Center<br />

Swiss technology group, Bühler recently<br />

opened its new Protein Application Center<br />

in partnership with endeco, as part of the<br />

company’s expanded food innovation<br />

capabilities in Uzwil. The center completes the<br />

technology solutions necessary to go from<br />

pulses or grains to finished consumer products,<br />

such as dairy or meat replacements, or for<br />

intermediate ingredients, such as proteins,<br />

fibers, or starches. This takes the process<br />

and product development of proteins to<br />

new heights. With dry and wet processing<br />

options for plant proteins, Bühler now offers<br />

solutions to its customers covering the whole<br />

protein value chain – from field to consumer<br />

products. Customers will be able to develop<br />

and validate their ideas in protein processing<br />

to produce plant-based foods, such as meat<br />

substitutes and beverages. A topic of growing<br />

importance is to maximize the value of the<br />

side streams generated in the food industry<br />

and the application center brings unique<br />

technology solutions to address this.<br />

“Bühler has been striving to offer customers<br />

a complete range of solutions in the field of<br />

protein. With the new center, we have taken<br />

a major step and can increase impact in<br />

terms of efficiency, sustainability, and food<br />

safety,” says Andreas Risch, Head of Business<br />

Unit Special Grains & Pulses at Bühler. “Now<br />

we can confidently tell our prospective<br />

customers that they can bring their raw<br />

material like peas, or beans, and together, we<br />

will develop a juicier burger, tastier bar, better<br />

and authentic cheese or beverage.”<br />

42 FOOD & INGREDIENTS INTERNATIONAL MARCH <strong>2024</strong>


The Protein Application Center spans an area of<br />

300 square meters. The center offers customers<br />

testing facilities on a small and larger scale.<br />

Customers can test their ideas on a small but<br />

highly flexible processing line with capacity of<br />

1 kilogram per hour (kg/h), can also validate<br />

their ideas on the industrial-size production line<br />

with an infeed capacity of 200 kg/h, optimizing<br />

the manufacturing process to scale production.<br />

In both processing lines, a wide variety of raw<br />

materials, such as pulses, grains, and other<br />

protein sources, can be split into their major<br />

components – protein, starch, and fiber.<br />

Rock-solid partnership<br />

Collaborations have made it possible to<br />

combine expertise and cutting-edge<br />

technology under one roof. Bühler and<br />

endeco have made rapid progress in their<br />

partnership, officially announced in 2022.<br />

The exchange started in 2021 with a first<br />

meeting between Andreas Risch and Karl-<br />

Heinz Bergmann and his team at endeco.<br />

The potential for deeper collaboration<br />

was immediately evident and this is now<br />

manifested in the new Protein Application<br />

Center. The success story of the two partners<br />

is emblematic of the rapid rise of pulses as a<br />

sustainable and healthy source of protein.<br />

Endeco has spent almost two decades<br />

building the perfect process for what used to<br />

be a niche, protein isolation. Now, the process is<br />

successfully integrated into Bühler’s Application<br />

& Training Center landscape, enhancing the<br />

technology along the entire plant-based food<br />

value chain available to customers. Thanks<br />

to the partnership, Bühler can offer a unique<br />

combination of processing capabilities along<br />

the entire protein value chain.<br />

MARCH <strong>2024</strong> FOOD & INGREDIENTS INTERNATIONAL<br />

43


Innovative technologies<br />

The Protein Application Center offers two<br />

different processes of protein isolation. The<br />

classical means of protein isolation is based<br />

on an isoelectric precipitation process and<br />

realized with the use of decanter centrifuges.<br />

Flottweg, a company that has been<br />

developing and producing high-performance<br />

decanter centrifuges, separators, and plants<br />

for solid-liquid separation for more than 60<br />

years, is Bühler’s partner for that technology.<br />

An alternative process of protein isolation is<br />

membrane fractionation. Swiss company MMS,<br />

another technology partner at the Protein<br />

Application Center, brings a strong track<br />

record of solving complex separation and<br />

fractionation challenges in the food and bio<br />

pharma industries. Its expertise in membrane<br />

technology enables the production of<br />

components with superior functionality,<br />

sensory, and nutritional benefits.<br />

The membrane isolation using ultrafiltration<br />

technology available at the center allows<br />

the separation of valuable parts without<br />

denaturation or loss of properties of the native<br />

ingredients. This leads to the production of<br />

highly functional proteins while having an<br />

increased yield and purity.<br />

Customers can also test processes and develop<br />

new products in dairy alternatives, such as<br />

vegan drinks, yogurts, and cheeses, in a dairy<br />

application line, part of the small testing facility.<br />

In addition, the valorization of the co-produced<br />

side streams of starch and fiber will be a major<br />

research topic in the new test center.<br />

“The Protein Application Center brings<br />

together vanguard technologies and a<br />

team of experts who know the customers’<br />

needs and challenges,” says Tom Heintel,<br />

Head of the Protein Application Center.<br />

“Together, we can support customers to<br />

develop groundbreaking products, and keep<br />

succeeding in their markets.”<br />

Katarina Slettengren, Scientific Lead of the<br />

Protein Application Center, explains: “At every<br />

point in the process there is still a huge potential<br />

for optimization, as sustainability is always an<br />

integral part of Bühler’s process development.<br />

This means we are searching for the most<br />

efficient processes with the lowest footprint.<br />

Together with our sustainability team we can<br />

offer quantification and reduction opportunities<br />

of our customer’s industrial footprint.”<br />

One-stop shop for customers<br />

The Protein Application Center is a key link in<br />

the development of protein-based finished<br />

products, such as healthy snacks, plantbased<br />

meat, protein bars, and high protein<br />

pasta. It operates in collaboration with the<br />

other Application & Training Centers of<br />

Bühler’s food innovation hub in Uzwil.<br />

In the upstream stage, the Protein Application<br />

Center collaborates with Bühler’s Grain<br />

Innovation Center (GIC), where the customer<br />

can test and develop cleaning, sorting,<br />

grinding, sifting, and dry fractionation process<br />

technologies for multiple grains and seeds,<br />

such as wheat, durum, rye, corn, and pulses.<br />

At the GIC, dry processing technology<br />

to generate protein concentrates will be<br />

available to customers after the facility’s<br />

renovation is completed, by the end of <strong>2024</strong>.<br />

The unique combination of the Protein<br />

Application Center and the Extrusion<br />

Application Center enables the direct<br />

connection from wet-separated proteins into<br />

an extrusion system. This helps to find novel<br />

and more sustainable processing solutions<br />

from the field to the fork, with the development<br />

of delicious veggie burgers, vegetarian<br />

chicken chunks or nuggets, and much more.<br />

Furthermore, extruded products like cereals,<br />

protein crisps or flakes can be processed into<br />

cereal bars in the <strong>Food</strong> Creation Center and<br />

coated with chocolate, created by Bühler’s<br />

experts in the Chocolate Application Center.<br />

Shaping a sustainable future<br />

Plant-based proteins are one of the main levers<br />

to achieve a more sustainable food production<br />

system. The plant-based protein market is<br />

growing rapidly, and consumers are increasingly<br />

looking for high-quality, tasty, nutritious products<br />

as a sustainable alternative to meat and dairy.<br />

“The Protein Application Center gives our<br />

customers the unique chance to address this<br />

opportunity, exploring and creating the next<br />

generation of food ingredients for meat and<br />

dairy alternatives while addressing the entire<br />

protein value chain in collaboration with all<br />

the other Application & Training Centers in<br />

Uzwil,” says Ian Roberts, CTO of Bühler.<br />

44 FOOD & INGREDIENTS INTERNATIONAL MARCH <strong>2024</strong>


Keen on valuable business contacts<br />

in Africa & Middle East?<br />

Algeria<br />

Algiers<br />

www.plastalger.com<br />

www.printpackalger.com<br />

04 - 06 <strong>March</strong> <strong>2024</strong><br />

8th edition<br />

Nigeria<br />

agrofood<br />

Nigeria<br />

plastprintpack<br />

Nigeria<br />

Lagos<br />

www.agrofood-nigeria.com<br />

26 - 28 <strong>March</strong> <strong>2024</strong><br />

9th edition<br />

Ethiopia<br />

agrofood<br />

Ethiopia<br />

plastprintpack<br />

Ethiopia<br />

Addis Ababa<br />

www.agrofood-ethiopia.com<br />

16 - 18 May <strong>2024</strong><br />

6th edition<br />

agro<br />

food + bev tec<br />

food + hospitality<br />

food ingredients<br />

Iran<br />

Tehran<br />

www.iran-agrofood.com<br />

16 - 19 June <strong>2024</strong><br />

31st edition<br />

Ethiopia<br />

food show<br />

Ethiopia<br />

food show<br />

October <strong>2024</strong><br />

1st edition - Addis Ababa<br />

West Africa<br />

agrofood<br />

West Africa<br />

plastprintpack<br />

West Africa<br />

Ivory Coast<br />

www.agrofood-westafrica.com<br />

08 - 10 October <strong>2024</strong><br />

2nd edition<br />

Iraq<br />

Erbil<br />

www.iraq-agrofood.com<br />

25 - 28 November <strong>2024</strong><br />

7th edition<br />

Show contacts at fairtrade Messe<br />

Algeria, Ethiopia, Ghana, Ivory Coast, Nigeria<br />

Ms Freyja Detjen Tel. +49-6221-4565-19 • f.detjen@fairtrade-messe.de<br />

Ms Carolin Schatz Tel. +49-6221-4565-18 • c.schatz@fairtrade-messe.de<br />

Ms Nele Winter Tel. +49-6221-4565-31 • n.winter@fairtrade-messe.de<br />

Iraq & Iran<br />

Ms Nadja Lukanowski Tel. +49-6221-4565-12 • n.lukanowski@fairtrade-messe.de


Dutch cultivated meat and<br />

seafood companies gear up<br />

to hold first legally sanctioned<br />

tastings in the Netherlands<br />

Leading Dutch cultivated meat and seafood<br />

companies Meatable, Mosa Meat, and<br />

Upstream <strong>Food</strong>s are welcoming the news that<br />

the Dutch Government has announced its<br />

independent Expert Committee to evaluate<br />

cultivated meat tastings. The committee,<br />

which includes a toxicologist, microbiologist,<br />

physician and an ethical expert, will<br />

evaluate requests by companies to conduct<br />

tastings of cultivated meat and seafood in<br />

controlled environments, a significant step<br />

forward to enabling tastings in Europe. Now<br />

the Committee has been announced, the<br />

companies can submit their dossiers to request<br />

approval to hold tastings, a final hurdle ahead<br />

of holding the first approved cultivated meat<br />

and seafood tastings in Europe.<br />

Krijn de Nood, co-founder and CEO at<br />

Meatable, said: “This is another important<br />

46 FOOD & INGREDIENTS INTERNATIONAL MARCH <strong>2024</strong>


step forward in approving cultivated<br />

meat. The Netherlands has long been the<br />

pioneer of cultivated meat which is further<br />

cemented by this latest development, and<br />

we thank the Dutch Government, Cellular<br />

Agriculture Netherlands Foundation (CANS),<br />

and HollandBIO for their joint efforts to make<br />

this possible. We’re delighted that we have<br />

already handed in our dossier for approval<br />

and look forward to holding our first tastings in<br />

the Netherlands soon. We can’t wait to invite<br />

people to try our delicious pork sausages and<br />

experience for themselves that it doesn’t just<br />

look and taste like meat, it is meat.”<br />

Maarten Bosch, CEO of Mosa Meat, said: “We<br />

are thrilled to see the protocol developed in<br />

consultation with the government is now being<br />

implemented. Mosa Meat will be applying<br />

soon to host the first legal tastings of our<br />

cultivated beef. The Netherlands continues<br />

to be a global leader in sustainable food<br />

innovation, even as others in Europe appear<br />

to be taking a step backwards at the height of<br />

our climate and biodiversity crises.”<br />

Kianti Figler, CEO of Upstream <strong>Food</strong>s, said:<br />

“At Upstream <strong>Food</strong>s, we’re thrilled about<br />

the Netherlands taking the initiative in<br />

pre-approved tastings for cultivated food.<br />

This is a pivotal moment for the Dutch<br />

cultivated meat and seafood ecosystem.<br />

We are dedicated to revolutionizing seafood<br />

alternatives through fish fat cultivation, and<br />

this initiative empowers us to showcase our<br />

innovative approach. We thank the Dutch<br />

Government, CANS, and HollandBIO for their<br />

collaborative efforts in making this possible.”<br />

On behalf of the Dutch<br />

Government, Cellular<br />

Agriculture Netherlands<br />

Foundation (CANS) has<br />

launched an independent<br />

Expert Committee to<br />

evaluate requests by<br />

companies to conduct<br />

tastings of cultivated meat<br />

and seafood.<br />

The first EU country to pre-approve tastings<br />

of cultivated <strong>Food</strong><br />

Last year, the Netherlands launched a<br />

code of practice to make tastings possible<br />

in controlled and safe conditions, following<br />

an intervention by the Dutch House of<br />

Representatives. This made the country the first<br />

in the European Union to make pre-approvals<br />

of cultivated food tastings possible, even<br />

before an EU novel food approval, and one<br />

of only a handful that allows tastings globally<br />

including Singapore, Israel, and the US.<br />

The news today is important for companies<br />

such as Meatable and Mosa Meat to help<br />

develop their products and enable education<br />

about cultivated meat. Tastings enable<br />

people to experience the taste and texture of<br />

this new product and understand that it looks<br />

like, tastes like, and has the same nutritional<br />

profile as traditional meat, as well as educate<br />

people about the role cultivated meat can<br />

play in meeting sustainability goals.<br />

Not only this, but it is also significant from<br />

an industry perspective. There are over 150<br />

cultivated meat and seafood companies<br />

aiming to reduce the impact of the food<br />

industry on the planet, which is responsible for<br />

26% of all greenhouse gas emissions. A study<br />

by independent research company CE Delft<br />

found that cultivated meat could reduce the<br />

meat industry’s environmental footprint by up<br />

to 92% for greenhouse gas emissions and 95%<br />

for land use. Allowing tastings in Europe is an<br />

exciting moment for the industry to continue<br />

forward with this mission.<br />

The tasting approval process<br />

Under the Code of Practice, cultivated<br />

food companies can hand in their dossiers,<br />

including information about their product<br />

and necessary safety documents, to apply<br />

for approval to hold tastings. The expert<br />

committee will investigate the documents<br />

and provide feedback. The committee will<br />

then approve for tastings to take place or<br />

request more information.<br />

When approvals have been granted, the<br />

respective company is required to hold a<br />

tasting session in a controlled environment,<br />

which is suitable for food preparation and<br />

inaccessible to the general public.<br />

MARCH <strong>2024</strong> FOOD & INGREDIENTS INTERNATIONAL<br />

47


Amsterdam<br />

becomes<br />

the first EU<br />

capital city to<br />

endorse the<br />

call for a Plant<br />

Based Treaty<br />

in response<br />

to the climate<br />

emergency<br />

ambition is to shift the protein ratio in the city’s<br />

diet from 40 to 60 percent plant-based by 2030.<br />

By signing the Plant Based Treaty, the<br />

municipality of Amsterdam supports the<br />

global call to cities, organizations, businesses,<br />

and residents to contribute to combating the<br />

climate crisis by changing dietary patterns.<br />

The efforts of its own implementation agenda<br />

are pivotal in this regard.”<br />

Amsterdam has become the first EU capital<br />

to call for a global Plant Based Treaty to<br />

address food system impacts on the climate<br />

emergency. The proposed treaty is now backed<br />

by 25 municipal governments worldwide,<br />

including Edinburgh and Los Angeles.<br />

In a statement, the City of Amsterdam Council<br />

said, “The way we produce, distribute, process,<br />

and consume food has a significant impact<br />

on the health of people and animals and<br />

contributes to the climate crisis. With its <strong>Food</strong><br />

Strategy, the municipality of Amsterdam<br />

takes responsibility to drive changes in the<br />

food system, ensuring that all residents of<br />

Amsterdam have access to healthy, fair,<br />

sustainable, and affordable food and drinks.<br />

One effort to achieve this is the shift towards<br />

more plant-based food.<br />

The consumption of more plant-based proteins<br />

is better for our health. It can lead to fewer<br />

conditions such as cardiovascular diseases<br />

and colorectal cancer. It is also better for<br />

our climate impact by reducing greenhouse<br />

gas emissions and decreasing land use and<br />

depletion of oceans. Moreover, less industrial<br />

livestock farming is better for animal welfare. The<br />

48 FOOD & INGREDIENTS INTERNATIONAL MARCH <strong>2024</strong>


As well as the call for a Plant Based Treaty,<br />

Amsterdam is taking a leading role in the protein<br />

transition. A motion tabled by the Party for the<br />

Animals, which aims to make Amsterdam a<br />

‘Plant Based Capital’, was adopted. The city<br />

will enter a covenant with major employers,<br />

public institutions such as hospitals, community<br />

centres, and care institutions in Amsterdam<br />

titled ‘Amsterdam: healthy, fair, and sustainable<br />

food city,’ that could include:<br />

• All employees, visitors, and patients can<br />

obtain full plant-based meal options in all<br />

publicly funded institutions from <strong>2024</strong>;<br />

• All restoration and catering at public<br />

institutions commit to a Vegan Friday from <strong>2024</strong>;<br />

• All restoration and catering commit by<br />

2030 to the animal-plant protein ratio set in<br />

Amsterdam;<br />

• To organize an annual plant-based<br />

conference with care institutions, schools,<br />

universities, and other public institutions in<br />

Amsterdam;<br />

Lea Goodett, Plant Based Treaty Netherlands,<br />

said, “Amsterdam has demonstrated their<br />

climate action leadership as the first EU<br />

capital to endorse Plant Based Treaty. We<br />

urge more cities to sign up to address food<br />

system impacts on the climate emergency.<br />

The introduction of plant-based food initiatives<br />

like Vegan Fridays will make sustainable<br />

plant-based food accessible to all, which will<br />

improve our health as well as strengthen food<br />

security. Everyone can take part by emailing<br />

their city council inviting them to follow<br />

Amsterdam’s great example.”<br />

Lea Goodett, Plant Based Treaty Netherlands,<br />

continues, “Sea ice instability is a severe risk<br />

to the future of the Netherlands. The latest<br />

IPCC assessment projects the possibility of<br />

1.5-2m sea level rise by 2100, which would see<br />

half of the Netherlands submerged, and as<br />

high as 5 meters by 2150 which would impact<br />

the entire country. The easiest way to prevent<br />

further temperature rises is to cut methane<br />

fast and of all the methane produced in the<br />

Netherlands, around 70% comes from animal<br />

farming. A plant-based food system can<br />

deliver the methane cuts we need and offer<br />

an opportunity to feed the world with onequarter<br />

of the land, allowing us to return vast<br />

areas of land to nature. ”<br />

Lisette Weustenenk, Plant Based Treaty<br />

Netherlands, “In light of recent protests<br />

by farmers in Paris, Berlin and Brussels, the<br />

Plant Based Treaty hopes to bring everyone<br />

together. Rising temperatures are a risk<br />

to food insecurity and food inflation, with<br />

63% of arable land in Europe being used<br />

to grow crops for farmed animals rather<br />

than humans directly. Plant Based Treaty<br />

supports fair pay for farmers and financial<br />

packages, including subsidies to transition to<br />

sustainable plant-based systems and funding<br />

for rewilding and land stewardship.”<br />

MARCH <strong>2024</strong> FOOD & INGREDIENTS INTERNATIONAL<br />

49


Process technology advancing:<br />

Anuga <strong>Food</strong>Tec <strong>2024</strong><br />

revolutionises food production<br />

Whether it is about complete production lines or individual process<br />

systems for milk products, cheese, beverages and viscous food – Best<br />

Practice technologies are currently called for that ensure both efficiency<br />

and product quality. At the same time, these systems must be scalable<br />

and flexible, in order to also be able to process new ingredients in future.<br />

In advance of Anuga <strong>Food</strong>Tec, which is taking place from 19 to 22<br />

<strong>March</strong> <strong>2024</strong> in Cologne, it is becoming clear that the latest generation of<br />

process technology systems distinguishes itself through three important<br />

trends – digitalisation, sustainability and individualisation.<br />

• Best Practice technologies<br />

• Three big trends in focus: digitalisation, sustainability and individualisation<br />

50 FOOD & INGREDIENTS INTERNATIONAL MARCH <strong>2024</strong>


The goal of sustainably redesigning the food<br />

and beverage industries has never been as<br />

urgent as it is today. All the more important is<br />

it for producers to efficiently and flexibly use<br />

systems that are appropriate for this task. Not<br />

least, the consistently high quality of food and<br />

food safety is in the focus of developments.<br />

“Globally, we are seeing innovations of<br />

completely different kinds in process<br />

technology. This diversity is also reflected on<br />

the Cologne fair grounds at the stands of the<br />

exhibitors”, says Matthias Schlüter, Director<br />

of Anuga <strong>Food</strong>Tec. More than a third of the<br />

around 1,350 exhibitors from Germany and<br />

abroad present solutions in the field of process<br />

technology. And these already start with<br />

mixing – a complex process that often takes<br />

place at the start of production.<br />

Efficient in every production step<br />

Mixers are the workhorses of the food industry<br />

and are indispensable for the standardisation<br />

of product masses. Where a simple batch<br />

mixer was sufficient 15 years ago to process<br />

standard recipes with few ingredients, the<br />

situation has fundamentally transformed. The<br />

market is now more dynamic than ever before.<br />

Manufacturers change recipes several times<br />

per day in order to adapt their production<br />

to the changing wishes of consumers. A<br />

modern mixer must be able to master this<br />

complexity and be capable of mixing varied<br />

raw materials equally wet and dry, and that<br />

without making the process more difficult.<br />

At Anuga <strong>Food</strong>Tec, visitors will find a great<br />

variety of models that can be adapted to<br />

the respective requirements. An example of<br />

this are trajectory mixers. They introduce the<br />

shear forces by way of the inertia of the mass<br />

through the use of programmable trajectories.<br />

The highlight: the product found in the process<br />

container processes itself gently with itself,<br />

entirely without stirring tools.<br />

However, there is more than one process step<br />

behind the manufacture of food. The stirrers,<br />

kneaders, mixers, extruders, homogenisers<br />

and heat exchangers on the Cologne fair<br />

MARCH <strong>2024</strong> FOOD & INGREDIENTS INTERNATIONAL<br />

51


grounds are flanked by a large number<br />

of digital solutions that are specifically<br />

coordinated to the processes and network<br />

these to form a complete line. Recipe and<br />

batch management software makes it<br />

possible to plan and control fully-automated<br />

production. Thanks to central terminals, all<br />

functions, such as rotational speeds, vacuum<br />

values, exposure to gas or the speed of<br />

the conveyor systems, can be monitored<br />

and operated by one person. User-friendly<br />

designs ensure process-safe and intuitive<br />

operation and are also a response to the lack<br />

of skilled workers in the industry.<br />

Digital and networked along the entire line<br />

The optimisation of production processes<br />

occupies a lot of space at Anuga <strong>Food</strong>Tec.<br />

It is primarily the digital technologies that<br />

provide insights into the processes that<br />

were not so available in the past. <strong>Food</strong><br />

manufacturers use this as the foundation for<br />

elevating their own production to the latest<br />

standard and to optimise the harmonisation<br />

of human being, machine and processes.<br />

With their portfolio, the exhibitors in Cologne<br />

begin at precisely this point – for example,<br />

with intelligent sensor and web-based process<br />

control systems that can also be retrofitted on<br />

existing systems. They enable comprehensive<br />

sustainability management at the central<br />

point of the plant control system.<br />

This enables cross-process automation from<br />

the preparation of raw materials with mixing<br />

and reduction through processing with<br />

portioning, dispensing, molding or extrusion<br />

to options like gripping and insertion of the<br />

products into the packaging. Intelligent feeds<br />

and precise sorting then subsequently ensure<br />

that the products are finally packaged and<br />

ready for shipping. With such an integrated<br />

complete solution, the individual product<br />

components for ready-made meals pass<br />

without interruption through the weighing<br />

and filling stations and are subsequently filled<br />

cleanly into bowls and sealed.<br />

Gentle processing for higher quality<br />

<strong>Food</strong> manufacturers face not only the<br />

challenge of continually improving the<br />

efficiency of their processes. They must at<br />

the same time ensure the durability and<br />

the quality of their products. Against this<br />

background, non-thermal preservation<br />

processes remain the trend. The solutions to<br />

be found in Cologne are bundled under the<br />

term “Minimal Processing”. These include,<br />

for example, high pressure processing (HPP).<br />

This enables the gentle preservation of food<br />

at 6,000 bar, without heat or additives. The<br />

products are treated directly in the final<br />

packaging. Because high temperatures<br />

are unnecessary, the products remain<br />

fresh and of a high quality. That works as<br />

well for vacuum and modified atmosphere<br />

packaging (MAP) as it does with PET bottles.<br />

New application areas in food processing are<br />

also always arising for pulsed electric fields<br />

(PEF). The technology is primarily used to date<br />

with vegetables and fruit. When producing<br />

French fries, PEF pretreatment has become the<br />

standard in the meantime. It results in a better<br />

cut appearance, reduced loss of raw material<br />

and starch losses for manufacturers. The<br />

process can be combined with conventional<br />

drying methods like hot air, freeze, vacuum,<br />

microwave or infrared drying and increases<br />

the attractiveness of the dried products – with<br />

reduced consumption of water and energy.<br />

The technology has recently promised great<br />

potential for the manufacture of wine or native<br />

olive oil. The principle of electroporation and<br />

the resulting discharge of cell sap is applied<br />

here to extract valuable ingredients.<br />

The future of food production<br />

From 19 to 22 <strong>March</strong> <strong>2024</strong>, Anuga <strong>Food</strong>Tec<br />

will show what levers food producers can<br />

apply to elevate their production processes<br />

to the next level of resource efficiency and<br />

product quality. The exhibition programme<br />

will be complemented by conferences with<br />

prominent guests, interactive forums, panel<br />

discussions and lectures, special events,<br />

guided tours as well as the presentation<br />

of the <strong>International</strong> <strong>Food</strong>Tec Award <strong>2024</strong>.<br />

The Main Stage Responsibility (Hall 9, B080/<br />

C081) and the Innovation Stage (Hall<br />

5.2, C100/D119) revolve around themes<br />

like automation, digitalisation, robotics,<br />

sustainability and process optimisation. “This<br />

overarching perspective of Anuga <strong>Food</strong>Tec<br />

on developments of the industry thereby<br />

helps with reaching investment decisions for<br />

new technologies”, according to Matthias<br />

Schlüter. The Best Practice technologies<br />

shown at the trade fair offer trade visitors<br />

valuable stimuli in this regard.<br />

52 FOOD & INGREDIENTS INTERNATIONAL MARCH <strong>2024</strong>


The IDF Dairy Innovation Awards winners were officially<br />

announced at the 2023 World Dairy Summit held from October<br />

16 to 19 in Chicago. Yili Group was the sole global dairy<br />

company honored with two IDF Dairy Innovation Awards. These<br />

awards commend Yili for its outstanding achievements<br />

in dairy innovation and sustainable products.<br />

Yili Group wins two IDF Dairy<br />

Innovations Awards<br />

The Yili’s “Declaring Your Love to the Earth with<br />

Actions-SATINE Environmentally Sustainable<br />

Packaging with No Ink or Printing” campaign<br />

won the “Innovation in Sustainable Packaging”<br />

award. The individual boxes are designed in<br />

pure white without traditional ink printing, with<br />

only the necessary product information being<br />

laser-printed. With the caps made of sugarcane<br />

and the outer boxes of recycled milk containers,<br />

about 260kg of plastic can be saved for<br />

producing every 100,000 outer boxes, which<br />

can substantially reduce the consumption of<br />

raw materials and help Yili lead the way toward<br />

industry’s sustainable development. Richard<br />

Walton, a member of the awards judging<br />

panel, said, “The innovation and sustainability<br />

aspects that Yili is bringing to the market today<br />

are extremely impressive. Specifically on the<br />

packaging, it’s a beautiful packaging, with no<br />

ink, and then beyond that it is recyclable on the<br />

other end, which is very impressive.”<br />

Yili “Ambient Cheese Lollipop” also scored a<br />

success by winning the “Innovation in New<br />

Product Development with Focus on <strong>Food</strong><br />

Safety and Consumer Nutrition” award. By<br />

adding the bifidobacterium lactis BL-99 into<br />

the product, Yili has launched a new category<br />

of children’s cheese lollipops that can be<br />

stored at room temperature, overcoming the<br />

limits of traditional cold-chain logistics and<br />

low-temperature sales in the market. “The<br />

ambient cheese lollipop was an amazing idea<br />

which I’ve never even imagined before. It’s<br />

very good and brings nutrition to people. The<br />

ambient innovations are exceptional because<br />

you can now bring dairy goodness and<br />

even probiotics to areas where they weren’t<br />

available before,” added Richard Walton.<br />

The continuous stream of achievements on<br />

innovation is underpinned by Yili’s global<br />

innovation network. To date, Yili has established<br />

15 innovation centers globally, launched<br />

collaborative endeavors on innovative<br />

R&D of healthy food with its partners, and<br />

pursued cooperation on innovation with<br />

overseas colleges and universities, scientific<br />

research institutions and partners including<br />

the <strong>International</strong> Life Sciences Institute,<br />

Wageningen University & Research in the<br />

Netherlands, the University of Lincoln in New<br />

Zealand, the Technical University of Munich<br />

in Germany and the University of Cambridge<br />

in the U.K., as well as domestic institutions of<br />

higher education such as Peking University,<br />

China Agricultural University, Sichuan University<br />

and Jiangnan University, with the aim of pooling<br />

together knowledge for dairy innovation from<br />

around the world and facilitating cooperation<br />

on innovation across the entire industrial chain.<br />

Yili has been committed to taking a consumercentered<br />

approach, making breakthroughs<br />

and building up competitive advantages<br />

in core technologies to make healthy<br />

products suitable for all groups of people, all<br />

consumption scenarios and full life cycles.<br />

54 FOOD & INGREDIENTS INTERNATIONAL MARCH <strong>2024</strong>


Go discover<br />

what’s new in<br />

nutraceuticals<br />

Be among the first to see, experience<br />

and take advantage of the latest innovations<br />

14-16 May <strong>2024</strong> Geneva<br />

vitafoods.eu.com


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