Food & Ingredients International April 2024

ISSN 2149-2611 

www.foodingredientsmag.com | APRIL 2024 

2024 

Three big trends in focus: 

Digitalisation 

Sustainability 

Individualisation

MOVE YOUR 

BUSINESS 

FORWARD 

AT THE WORLDWIDE 

FAIR FOR SAVOURY 

SNACKS 

XX International Trade Fair for Savoury Snacks & Nuts 

STOCKHOLMÄSSEN 

STOCKHOLM 

19-20 JUNE 2024 

SNACKEX.COM 

TRENDS 

TASTES 

TECHNOLOGIES 

SUPPLIERS 

DECISION-MAKERS 

DISTRIBUTORS 

TRADE PARTNERS 

CUSTOMERS 

Stockholmsmässan

More than 2.800 private label manufacturers from over 70 countries will show their 

newest and best products to retailers, wholesalers and other private label buyers. 

THIS 

MONTH 

HIGHLIGHTS 

32 

PLMA’s World 

of Private Label: 

A Must-Attend Event 

6 

Precise and Fast 

Labelling with 

New AP380e Label 

Applicator 

36 

“Pushing Boundaries” 

at Anuga 

FoodTec 2024: 

7 

Sales of chocolate 

and candy reach 

all-time high of 

$48 Billion in 2023 

40 

FEDEMCO leads 

the way in wooden 

packaging 

8 

California Prunes and 

the Royal Osteoporosis 

Society renew 

collaboration 

for a third year 

46 

Zero calorie chips 

market is set to 

fly high growth 

in years to come 

The next issue 

will be distributed at 

When planning your calendar for the month of May, make sure to leave time for 

PLMA’s World of Private Label International Trade Show in Amsterdam.

FOOD INGREDIENTS INTERNATIONAL 

Ayça SARIOGLU 

Coordinator 

ayca.sarioglu@img.com.tr 

Innovative 

technologies 

pave the way 

to progress 

manufacturing 

and exports - 

the Anuga 

Foodtec case... 

With this edition of Food & Ingredients 

International, I am thrilled to share with 

you the cutting-edge advancements 

and pivotal trends in the realm of food 

technologies. In a world where innovation 

is the heartbeat of progress, the marriage 

of culinary arts and technological 

prowess has never been more crucial. 

Our spotlight in this issue is firmly on 

the importance of the quality of food 

processing machinery and tools. As 

we witness a transformative era in 

the food industry, where efficiency 

meets sustainability and flavor meets 

precision, the tools that bring our 

culinary visions to life play a pivotal 

role. The machinery behind the scenes 

is not merely an assembly of gears 

and circuits; it is the unsung hero that 

ensures the integrity of the ingredients 

and the excellence of the final product. 

Quality control and precision in food 

processing have become synonymous 

with delivering a superior dining 

experience thereby paving the way 

to increasing export volume and 

penetrating into new markets. In our 

featured articles, we explore the latest 

breakthroughs in food technology 

that are reshaping the landscape of 

how we grow, process, and consume 

food. From state-of-the-art processing 

equipment to the integration of artificial 

intelligence in culinary processes, 

we unveil the innovations that are 

propelling the industry into the future. 

As we embark on this exciting journey, 

we are thrilled to announce our 

presence at the upcoming Anuga 

Foodtec fair in Cologne. This event 

serves as a nexus for pioneers in the 

food technology sector, offering a 

platform for collaboration, learning, 

and discovery. We will be on-site, 

distributing complimentary copies of 

Food & Ingredients International to both 

visitors and exhibitors, fostering a shared 

dialogue about the technological 

advancements shaping the industry. 

I wish success to all attendees. 

Publisher 

Hüseyin Ferruh IŞIK 

on behalf of 

ISTMAG 

Magazin Gazetecilik Yayıncılık 

İç ve Dış Tic. Ltd. Şti. 

Managing Editor (Responsible) 

Mehmet SOZTUTAN 

mehmet.soztutan@img.com.tr 

Advisory Editor 

Ali ERDEM 

info@img.com.tr 

International 

Sales Coordinator 

Ayca SARIOGLU 

ayca.sarioglu@img.com.tr 

+90 212 454 22 33 

Technical Manager 

Tayfun AYDIN 

tayfun.aydin@img.com.tr 

Advisory Graphics & Design 

Hakan SOZTUTAN 

hakan.soztutan@img.com.tr 

Digital Assets Manager 

Emre YENER 

emre.yener@img.com.tr 

Subscription 

sales@img.com.tr 

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Food Ingredients International 

Food & Ingredients International

When planning your calendar for the month of May, make sure to leave time for 

PLMA’s World of Private Label International Trade Show in Amsterdam. 

More than 2.800 private label manufacturers from over 70 countries will show their 

newest and best products to retailers, wholesalers and other private label buyers. 

In total, nearly 30.000 trade professionals from 120 countries will get together 

in Amsterdam to start or strengthen partnerships, identify innovation and plan 

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

involved in private label. 

Go to plma.nl/visit to register 

28-29 MAY 2O24 

RAI AMSTERDAM CONVENTION CENTRE 

Presented by the Private Label Manufacturers Association International Council

Paulig intends 

to make 

a 42 million EUR 

investment 

in Tex Mex 

and Snacking 

production 

in Spain 

Paulig aims to 

strengthen its position 

in the Tex Mex and 

Snacking categories in 

Europe with a 42 million 

EUR investment into 

new savoury snacks 

production facility in 

Spain. Paulig expects 

to start building 

the factory in 2025 

and production to 

commence in 2026. 

“This investment marks an important step in the 

execution of our international growth strategy. 

It will further strengthen our position in the Tex 

Mex and snacking categories in Europe after 

the acquisition of the snacking company 

Liven in Spain in 2022. It will also increase the 

company’s innovation capabilities in these 

categories”, says Rolf Ladau, CEO of Paulig. 

4 FOOD & INGREDIENTS INTERNATIONAL APRIL 2024

term, in collaboration with our trade partners. 

Our snacks are made from sustainable 

raw materials that enable the inclusion 

of vegetables, fruits, grains, pulses, and 

vegetable oils, continues Rolf Ladau. 

Paulig operates in 13 countries and has 

production facilities in six countries including 

Finland, Sweden, Estonia, UK, Spain and 

Belgium. Paulig´s snacks factories are located 

in Spain and Belgium. 

“We are planning to inaugurate our new 

factory during 2026. We want to be a trusted 

partner for our customers, and with the new 

facility, we are dedicated to maintaining a 

steady supply of innovative snacks to meet 

growing demand in the future. We want to 

offer our customers high-quality products 

that are made in a sustainable and efficient 

way. Furthermore, we currently employ 

approximately 340 people in Spain and 

anticipate hiring many more in the years 

ahead”, says Thomas Panteli, SVP Supply 

Chain and Sourcing. 

Rolf Ladau, 

CEO of Paulig 

“Snacking is currently one of the fastest 

growing categories within the food sector. 

We are firmly committed to accelerating 

profitable growth in this category over the long 

APRIL 2024 FOOD & INGREDIENTS INTERNATIONAL 

5

Precise and Fast Labelling with 

New AP380e Label Applicator 

Perfect semi-automatic 

labelling solution for round 

and cylindrical containers. 

Having a label applied accurately, precisely and 

wrinkle-free is important as it elevates the product 

presentation, a critical factor in driving sales. DTM 

Print, international OEM and solution provider for 

specialty printing systems, recommends semiautomatic 

labelling solutions like the AP-Series 

Label Applicators as they offer a consistent look 

across all packages and also help businesses 

to speed up their production. The AP380e Label 

Applicator is the newest model of the AP-Series. 

This state-of-the-art applicator is designed to 

streamline the label application process on 

round or cylindrical containers, offering increased 

speeds and new features, making the labelling 

process faster and more efficient. 

With approximately 30% increased speed than 

the AP360e and AP362e Label Applicators, 

it ensures labels are applied swiftly and 

accurately, providing a seamless finish on a wide 

variety of containers. The inclusion of a new 

label liner rewinder further optimises operations 

by keeping the waste liner material off of the 

floor and winding it into a roll for easy disposal. 

Key Features of the AP380e Label Applicator 

• Precision Labelling: 

The AP380e applies labels with impeccable 

precision, ensuring a professional appearance 

for every finished product. 

• Label Liner Rewinder: 

The waste liner is rewound as the labels are 

applied to the container, allowing for less 

clutter during high-usage periods. 

without black marks. This purpose-built sensor 

flag has been installed in over 38,000 AP-Series 

applicators and is known for its longevity and 

reliability with various label types and thicknesses. 

• User-Friendly Operation: 

The intuitive design of the AP380e makes 

it easy to operate, providing a hassle-free 

labelling experience. 

Lea König, Product Manager for Labelling 

Solutions at DTM Print, summarises the benefits: 

“The AP380e optimises the production process 

thanks to the built-in liner rewinder. At the same 

time, it significantly increases the production 

throughput. With the AP380e labels are applied 

flawlessly and reliably, giving the finished 

products a highly professional appearance.” 

The AP380e is an ideal accessory to the label 

printing and applicator solutions offered by DTM 

Print, including the LX-Series of desktop colour 

label printers. It is also compatible with labels 

produced using various printing methods, such 

as flexographic, offset and thermal transfer. 

Pricing and Availability 

The AP380e Label Applicator is priced at 1,795 

Euro (MSRP) and available from DTM Print 

or through authorised DTM Print partners in 

Europe, Middle East and Africa. 

DTM Print offers customers a three-year 

warranty for AP380e units within the EU, 

UK and EFTA countries after registering the 

product on the company website (register. 

dtm-print.eu). As an additional 

service DTM Print offers to 

modify the container 

rollers for custom 

containers. 

• Increased Speeds: 

The applicator’s enhanced speed capabilities 

result in a significant boost in labelling 

efficiency, allowing for more containers to be 

labelled per hour. 

• Reliable Performance: 

For detecting the labels, the AP380e is equipped 

with a mechanical sensor flag which, unlike 

ultrasonic sensors, can process transparent labels 


Sales of chocolate and 

candy reach all-time high 

of $48 Billion in 2023 

Consumers embrace chocolate and candy to enhance 

special occasions, seasonal celebrations. 

Confectionery sales hit $48 billion in 2023, a 

number largely driven by inflation, according 

to the 2024 State of Treating report published 

today by the National Confectioners 

Association. The report projects that U.S. 

confectionery sales will reach $61 billion by 2028. 

Why it matters: More than 98% of American 

consumers purchased chocolate, candy, 

gum, and mints in 2023. 

What the experts are saying: John 

Downs, president & CEO of the National 

Confectioners Association, said: 

“Our new research shows that, even when 

faced with unpredictable environmental 

shifts and changes, consumers feel a strong 

connection to chocolate and candy – and 

they embrace classic favorites and innovative 

novelties with an emotional drive that keeps 

the category fresh and vibrant. Consumers 

seek out chocolate and candy to help 

enhance holiday seasons, family celebrations, 

and those important ‘treat yourself’ moments.” 

Part of the party: Valentine’s Day, Easter, 

Halloween, and the winter holidays seasons 

together account for 64% of total confectionery 

sales. Chocolate and candy play important 

roles in celebrations and holidays, as a reward, 

a little escape, a gift, or to share with others. 

Go for it: Confectionery enjoys very high 

permissibility, and consumers understand the 

role of treating in a happy, balanced lifestyle. 

86% of people say they believe that it is 

perfectly fine to treat – and 80% of consumers 

believe that physical health and emotional 

well-being are interconnected. 

Treat yourself: 90% of people mention 

chocolate when asked what they buy when 

they want to do something nice for themselves. 

What you need to know: The 2024 State of 

Treating report offers insights into taking the 

confectionery category to the next level for 

manufacturers and retailers alike. Here are a 

few key takeaways: 


7

California Prunes and the Royal 

Osteoporosis Society renew 

collaboration for a third year 

California Prunes and the Royal Osteoporosis 

Society (ROS) have once again joined forces 

to promote the positive effects prunes can 

have on skeletal health. 

The ROS is the UK’s largest national charity 

dedicated to improving bone health and 

beating osteoporosis. The charity equips 

people with practical information and support 

to take action on their bone health, which 

includes its Bone Health Accreditation scheme. 

California Prunes were the first natural food to 

have been awarded ‘Bone Health Approved’ 

status in 2022, thanks to the positive effects 

the dried fruit can have on bones. The 

accreditation followed the publication of 

several studies showing how the vitamins and 

minerals that prunes contain can contribute to 

the maintenance of normal bones. 

Registered dietitian and professional 

nutritionist, Jo Travers, explains: “California 

Prunes contain a range of nutrients that help 

to build healthy bones, including vitamin K 

and manganese. Recently published research 

has shown how daily consumption of prunes 

can reduce the effects of bone loss among 

postmenopausal women[1] while further 

studies show the protective effects prunes can 

have on bone health in men over 50[2].” 

Statistics from the ROS, which this month 

awarded new funding towards tackling 

inequalities in osteoporosis care, reveal that 

more than half of women and 20 percent of 

men over 50 will break a bone because of 

osteoporosis. 

Jamie Grier, Director of Income and Engagement 

for the ROS says: “The Royal Osteoporosis 

Society is dedicated to improving bone 

health for everybody. This includes practical 

information and support to look after your 

bones through a balanced diet and exercise. 

We’re delighted to be working with California 

Prunes as we continue to raise awareness of 

the importance of good bone health.” 


Why does the world come 

to California for prunes? 

A flavour unlike any other 

Fresh, sweet, and smooth, California Prunes taste like no other. 

They are the result of the finest growing conditions on earth combined 

with the highest agriculture standards of any nation. 

You’ll taste the difference – and so will your customers. 

Choose California Prunes. 

For more information: 

info@californiaprunes.net 

www.californiaprunes.net 

Californiaprune 

California Prunes (Europe)

Export insights 

in the spotlight 

at IFE 2024 

IFE, part of Food, Drink & Hospitality Week, has 

launched the programme for its Exporters Hub, 

in partnership with UK Export Academy, which 

will see leading figures in the world of food & 

drink export and international trade take to 

the stage to discuss the latest challenges and 

opportunities in the sector. 

Taking place on 25-27 March at ExCeL London, IFE 

welcomes suppliers from more than 50 countries 

in addition to hundreds of UK suppliers from 

startups to major global brands in food & drink. 

The show’s Exporters Hub is set to welcome 

speakers from the Department for Business & 

Trade, the Food & Drink Exporters Association, 

the British Business Council, the Food & Drink 

Export Council, Scotland Food & Drink and more 

to dive deep into a wide range of talking points 

and trends in the world of food & drink export. 

The session ‘The Government’s Export Strategy 

Explained’ will see Food, Drink & Council Co- 

Chair Ian Wright, Iain Baxter, CEO of Scotland 

Food & Drink and Karen Morgan, Deputy Director, 

Agriculture, Food and Drink at the UK Department 

for Business and Trade, discussing how to navigate 

the ever-changing landscape of government and 

provide an insight into export strategies. 

Other topics up for discussion in the Exporters Hub 

include the art of sustainable exporting, opening 


up export opportunities through certification, and 

successful overseas marketing strategies. 

Rowena Tolley, Trademark & Branding Partner 

at Kilburn & Strode LLP and panellist for the 

session ‘Export can be a risky business’, says “I’m 

looking forward to joining the Exporters Hub at 

IFE this year and discussing how to protect your 

brand, navigate distributor agreements and 

avoid common pitfalls and risks in export.” 

Visitors to the Exporters Hub will also have 

the opportunity to learn how to meet the 

expectations of distributors in a panel featuring 

Sandra Sullivan MBE, Director of the Food, Drink 

& Exporters Association, Mark Field, CEO of 

Prof Consulting, Antoaneta Becker, Director 

Consumer Economy - China at Britain Business 

Council, and Katie Birrell, Head of International 

Sales at Nairn’s Oatcakes Ltd 

Sullivan comments: “As a vibrant community 

of exporters and dedicated expert service 

providers, FDEA are thrilled to partner with 

the IFE team again for 2024. We’ll be curating 

insightful drop- in sessions on all things export 

in the Exporters Hub during the show. 

“IFE is a key trade show for UK food and drink 

companies, and we look forward to sharing 

our knowledge and making valuable new 

connections at the event.” 


11

• Artificial intelligence 

• Deep learning algorithms 

• Near infrared (NIR) 

spectrometers 

• Sorters and foreign body 

recognition systems 

Focus on the product: 

Anuga FoodTec presents 

modern approaches to process 

analysis and quality control 

From 19 to 22 March, Anuga FoodTec 2024 

reflects the entire spectrum of modern process 

analysis technologies for the food and beverage 

industries. Thanks to progress in the field of optical 

technologies, many tasks of quality control 

and assurance can in the meantime be solved 

in real time. Artificial intelligence and deep 

learning algorithms thereby play an increasingly 

important role on the Cologne fair grounds.” 

In the food industry, quality control with its classic 

methods of analysis and wet chemical processes 

is still very broadly distributed. This takes place 

in the lab, whereby a sample is taken for each 

batch. Products that do not correspond with 

specifications are held back. There is often 

thereby a heterogeneous environment of 

analysis devices, software tools and processes 

present in the company. The devices are linked 


only in individual cases via the operating 

software with a central lab information and 

management system (LIMS). The data are 

transferred with USB sticks and Excel sheets 

or, least ideally, are printed out and handed 

over manually – such a procedure in times of 

increasing digitalisation is hardly practical. 

The key to the better product 

In addition to this, the samples must be 

taken during ongoing production under 

observance of the strictest hygiene conditions, 

which proves especially difficult in closed 

processes. “Especially with regard to trends 

like the Internet of Things and Big Data, various 

processes and structures in quality assurance 

must be adapted in companies that process 

food”, says Matthias Schlüter, Director Anuga 

FoodTec. Automation solutions and process 

analysis technologies (PAT), both areas of focus 

on the Cologne fair grounds, are key to this. 

“Visitors find a comprehensive offering across 

segments for qualitative and quantitative 

analysis in the lab and process at the stands of 

the exhibitors”, according to Schlüter. 

With a PAT-based approach, the measurement 

parameters familiar from the lab are directly 

recorded in the production process by the 

analysis instruments. From there, the values 

are transferred to the process control system, 

which can be integrated on the device side 

into an Industry 4.0 concept. The declared 

goal: to ensure a food production within 

the specifications from the start that avoids 

product losses and helps reduce costs. 

Inline analysis of ingredients 

In keeping with this premise, near infrared 

(NIR) spectrometers have developed into 

reliable tools for monitoring in all steps of food 

manufacturing. The mathematical models 

required for the evaluation of spectroscopic 

results are stored in the devices, meaning 

that they combine probe and spectrometer 

in one apparatus. With them, quality-relevant 

parameters like dry matter, sugar, protein and 

fat content can be directly determined in the 

production line – contact-free and without 

having to take samples. At the same time, 

faulty batches can be avoided, as deviating 

values are recognised at an early point, and 

not first following analysis in the lab. 

Manufacturers of cooking oils can in this way 

define the oil content of the raw materials even 

before pressing.? The same applies in the milk 

industry, for example, for the manufacture of 

yogurt. Here, the content of fructose can be 

determined, which can fluctuate in the fruits 


13

processed depending upon the sort and 

stage of ripeness. Instead of a time-intensive 

determination by way of the refraction index, 

the spectroscopic inline measurement through 

reflection probe ensures the best possible quality 

prior to filling. Process analysis technology thus 

paves the way to automated batch approval. 

It is also ultimately about increasing yields, and 

this with the use of as little energy as possible. If, 

for example, the desired degree of drying of milk 

powder for baby food has been achieved, no 

further heat need be applied to the process. 

Artificial intelligence in quality control 

Innovative solutions, as they can be found at 

Anuga FoodTec, assist food manufacturers 

in recognising foreign bodies, determining 

the filling level or the integrity of modified 

atmosphere packaging. Important is that the 

production time is not lengthened as a result 

of the measurement procedure. Contactfree 

measurement procedures are primarily 

used for this reason. The image processing 

software must also calculate the results in real 

time in order that a defective product can be 

immediately ejected. That artificial intelligence 

is thereby becoming increasingly important 

also becomes evident on the Cologne fair 

grounds. Optical processes with deep learning 

are available in increasing numbers on the 

market. With them, it is possible, to examine 

food over the entire wavelength range from 

ultraviolet through the visible to near infrared. 

normal light. Thus, for example, the degree of 

browning of toast or buns can be precisely 

determined through a 2D colour analysis of the 

surface. Baked goods that have been browned 

too dark are thus sorted out automatically prior 

to packaging, so that they don’t make it onto 

the market in the first place. It becomes more 

difficult when the chocolate glazing on cookies 

need to be inspected. In the case of modern 

systems, the software recognises whether the 

glazing has been correctly applied to the 

baked item within milliseconds on the basis of 

the brightness structure of the surface. Because 

countless possibilities of incorrectly applying 

chocolate coating are conceivable, deep 

learning technologies play a central role. This 

means that the software “learns” the typical 

properties of the objects to be recognised 

through the detailed evaluation of digital image 

data. Only images in which correctly glazed 

cookies are seen are required for this training. 

Where is the food industry? 

The prospect of Anuga FoodTec 2024 

shows, the demand for process analysis 

technology has also grown with the increasing 

requirements for system efficiency and food 

quality. “The requirements for efficiency and 

sustainability are advancing the need for PAT 

in the food and beverage industries”, Matthias 

Schlüter emphasises. There is in the meantime 

a large offering of technologies and sensors 

suitable for corresponding applications on 

the market. The PAT of the future will be smart 

and, besides the actual measuring value, 

also make a large number of additional data 

available, for example, about the condition 

of the system, in order to initiate prescient 

maintenance measures. However, where does 

it make sense to replace laboratory analysis 

with PAT? And what challenges can be solved, 

and how, in order to outfit existing systems with 

more process analytics? Answers to these will 

be provided by the exhibitors from 19 to 22 

March on the Cologne fair grounds. 

The technology providers present sorters 

and foreign body recognition systems at 

Anuga FoodTec that can be seamlessly 

incorporated into existing processing lines and 

be programmed customer-specifically. Classic 

sorting systems use a visual inspection with 


SAIREM at Anuga 

FoodTec 2024: 

Presenting innovative heat 

treatment solutions to produce 

safe, high-quality food 

Sylvain Tissier, 

Business Development 

Manager at SAIREM 

SAIREM, a world-leading specialist in microwave (MW) and radio 

frequency (RF) industrial solutions, will showcase the company’s innovative 

food industry processes at Anuga FoodTec from 19th-22nd March 2024 

in Cologne, Germany. On display at the SAIREM booth will be one of the 

company’s tempering tunnels as well as samples of treated products. 

Customers gain flexibility as there is 

no need to unpack ingredients - 

they can be processed inside 

the plastic film, cardboard, or 

plastic box. To experience the 

significant advantages of a 

SAIREM tempering tunnel, visit 

the company booth at Anuga 

FoodTec. 

The TMW75 allows 

deep frozen foods to be 

tempered or defrosted quickly 

Energy-efficient solutions from 

the food-safety experts 

SAIREM, located in Lyon, France, is an expert 

in MW and RF solutions for a wide range of 

industries and applications in the food sector. 

For over 40 years the company has developed 

customized and highly specialized equipment 

and processes and has excelled at ensuring 

food safety and process efficiency. SAIREM’s 

tailored food solutions lead to products that 

are healthy, of consistent high quality and 

have a long shelf life. 

Sylvain Tissier, Business Development Manager 

at SAIREM, adds, “Our solutions are fully electric 

and highly energy efficient. In addition, they 

are easy to install and easy to maintain, offering 

maximum reliability with few moving parts.” 

Tempering and defrosting – safety and 

speed go hand in hand 

The speed and uniformity of SAIREM MW and RF 

processes minimizes product drip losses as well 

as degradation. The entire product is tempered 

quickly and homogeneously which ensures 

that bacteria don’t have time to grow. These 

processes are ideal for meat, fish, seafood, fruit 

and vegetables, and butter. Product color, 

weight, taste, and vitamins are fully retained. 

Pasteurization - enhancing taste, 

quality, and shelf life 

SAIREM equipment for MW pasteurization 

includes tunnels for ready meals and in-line 

heaters for pumpable products such as juices 

and jams. Thanks to the fast and uniform 

heating process, a substantial reduction in the 

microbial load is rapidly achieved both at the 

core and the surface of the food. Consumers 

are demanding safer and healthier products 

that preserve taste and goodness while 

eliminating the use of preservatives or additives, 

especially when it comes to ready meals. MW 

pasteurization delivers all these advantages. 

Disinfestation and decontamination - 

food safety at its most efficient 

SAIREM offers a highly efficient process for the 

disinfestation and decontamination of low 

water content products such as flour, cereals, 

spices, grains, lentils, beans, mushrooms, 

cocoa beans, nuts, seeds, cannabis, and milk 

powder. The process destroys mold, bacteria, 

larvae, and other insect colonies without the 

use of controversial chemical products. By 

exposing the product to a MW or RF frequency 

field within a temperature-controlled 

processing cavity, the product is quickly and 

uniformly brought to the required temperature, 

thus preventing alteration of its physical, 

chemical, and organoleptic characteristics. 

Extraction – preserving flavors and fragrances 

When it comes to laboratory-scale compound 

extraction from plants for the food or fragrance 

industries, preservation of the organoleptic 

as well as the physical-chemical properties 


of an aroma is essential. Using traditional 

technologies, customers face low yields and 

unwanted components. By using microwaves, 

SAIREM achieves higher yields, reduces the 

processing duration dramatically, and reduces 

or even avoids the use of solvents. Furthermore, 

SAIREM has developed a continuous 

microwave-assisted extraction process to 

serve the needs of industrial production, a 

breakthrough that opens new avenues in fast 

and efficient MW-assisted extraction. 

Future-oriented technology and 

comprehensive solutions 

By harnessing the power and strength of MW 

and RF, SAIREM offers state-of-the-art solutions 

tailored to the needs of a wide range of food 

industry sectors. SAIREM solutions cover all 

angles: proof of operation and extensive testing 

is performed at the SAIREM lab; development 

engineers support customers during the design 

phase; equipment design and assembly is 

provided, and a factory acceptance test as well 

as installation and start up at customers’ facilities 

is carried out. To round off its comprehensive 

customer service, SAIREM trains customer 

SAIREM’s MW and RF technology is 100% electric 

and therefore produces no CO2 emissions and 

consumes 50% less energy compared 

to traditional heat treatment processes. 

technicians and offers maintenance performed 

by a multilingual customer service team. 

Sylvain Tissier adds: “At SAIREM we develop highperforming 

machines with advanced technology 

specially adapted to customer requirements. 

For companies who are interested in the many 

possibilities of our innovative systems, we will be 

available at Anuga FoodTec in Cologne.” 

Visit SAIREM at Anuga FoodTec | Hall 6.1 Booth B071 | 19th - 22nd March 2024 

SAIREM - Half Page Advert.pdf 1 26/02/2024 11:25:31 

The global specialist in microwave and RF technologies for food safety 

READY-MEAL 

PASTEURIZATION 

DISINFESTATION 

EXTRACTION 

DECONTAMINATION 

PUMPABLE 

PRODUCT 

HEATING 

COOKING 

DRYING 

TEMPERING

Tate & Lyle Partners with Cryptobiotix: 

New ex-vivo study on low and 

no calorie sweeteners finds 

positive impact or no impact 

on human gut microbiota 

Tate & Lyle and 

Cryptobiotix’s breakthrough 

ex-vivo* study shows that 

sucralose does not impact 

the gut microbiota, while 

other low and no calorie 

sweeteners have potentially 

beneficial health effects. 

journal the International Journal of Food 

Sciences and Nutrition, found that some of the 

studied low calorie and no calorie sweeteners 

had no impact on the gut microbiota, while 

others had potential beneficial health effects. 

Using Cryptobiotix’s cutting-edge SIFR ® 

(“cipher”) technology to recreate the gut 

A new, first-of-its-kind study has identified 

unique and potentially beneficial interactions 

between certain low and no calorie 

sweeteners, including stevia, and the human 

gut microbiota. Tate & Lyle PLC (Tate & 

Lyle), a world leader in ingredient solutions 

for healthier food and drink, partnered 

with Cryptobiotix, pioneers in preclinical 

gastrointestinal research, on the study. 

Dr. Davide Risso, molecular biology specialist 

and Tate & Lyle’s Head of Nutrition Research, 

led the project to explore the potential impact 

of certain low and no calorie sweeteners 

on the gut environment in both healthy 

individuals and those with type 2 diabetes. 

The research involved taking samples from 

co-living adults consuming a similar diet – to 

lower the potential variation introduced by 

differences in long-term diet, a major driver of 

microbiota composition. The doses of low and 

no calorie sweeteners used were based on 

actual intakes, regulations and amounts that 

are generally included in foods and beverages 

during different timepoints. 

Results from the pre-clinical study, published 

in the leading peer reviewed, open-access 


environment outside of the human body, the 

research partners found that sweeteners, such 

as sucralose, do not impact the microbial 

composition of the gut. Furthermore, other 

sweeteners, including stevia, have a beneficial 

impact on the gut microbiota as they were 

found to be easily fermented and increase the 

density of certain health-supporting bacteria, 

with the production of short-chain fatty acids. 

The study adds to the strong scientific 

evidence demonstrating the beneficial role 

low and no calorie sweeteners can play 

when used as a part of a balanced diet. 

Assessments of additional low and no calorie 

sweeteners, including allulose and erythritol, 

are being completed and details will be 

shared in due course. 

Dr. Davide Risso, 

Tate & Lyle’s Head of Nutrition Research, said: 

“In this study, the low and no calorie 

sweeteners we have assessed are shown to 

have either no impact on the gut microbiota 

or to offer potential health benefits beyond 

their established sugar and calorie reduction 

benefits. Human clinical trials will be required 

to confirm the potential health benefits. At 

Tate & Lyle, we’re committed to advancing 

understanding around the role of low and 

no calorie sweeteners in the diet and sharing 

knowledge in this emerging field as a purposeled, 

science-driven company.” 

Dr Pieter Van den Abbeele, 

Cryptobiotix’s Chief Scientific Officer, said: 

“Cryptobiotix was founded with the ambition 

of providing accurate insights into the impact 

and behaviour of ingredients in relation to the 

gut microbiome. This study provides muchneeded 

evidence to consider the potential 

benefits of sweeteners individually, rather 

than as a uniform whole. The robustness 

and validation work that went into the SIFR ® 

technology used, allowed us to pinpoint 

specific health-promoting pathways in relation 

to specific low and no calorie sweeteners.” 

*In ex vivo studies, living tissues are directly taken from 

a living organism and studied in a laboratory with 

minimal alterations to the organism’s natural conditions. 


19

New Fazer Aito Sunshine 

Oat Drink contains vitamins 

which boost the immune system 

Consumers are increasingly interested in functional products that 

provide health benefits and make it easy to promote wellbeing. 1) 

The new Fazer Aito Sunshine Oat Drink contains calcium and riboflavin 

(vitamin B2), as well as vitamins B12 and D, which help support the 

immune system. 2) The new oat drink is available in stores now. 

The Fazer Aito product family already features 

several flavoured oat drinks and oat drinks 

specifically designed for use in coffees. Now the 

range is expanding with a new kind of oat drink 

that conveniently provides more vitamins and 

minerals for everyday vitality: Fazer Aito Sunshine 

Oat Drink contains 1.5 µg of vitamin D per 100 

g (30% of the recommended daily intake) and 

0.60 µg of vitamin B12 per 100 g (24% of the 

recommended daily intake). It also contains 

riboflavin and calcium. Vitamins D and B12 help 

to promote immunity, as they contribute to the 

normal functioning of the immune system as 

part of a varied diet and a healthy lifestyle. 

“Fazer Aito Sunshine Oat Drink is designed to 

contribute to wellbeing, and the name brings 

to mind sunlight and the positive effects of 

vitamin D. The sun’s UVB radiation causes the 

skin to produce vitamin D, but there is little 

sunlight in the long northern winters. That’s why 

it’s so important for everyone to make sure 

they get enough vitamin D all year round,” says 

Marketing Director Maija Hellman from Fazer. 

The new, unflavoured oat drink has many 

everyday uses: it’s great with cereals or muesli, 

as a base for smoothies or as a cold drink on its 

own. It’s also excellent for baking and cooking. 

“Consumers are particularly interested in 

functional products that contain vitamins, help 

to improve immunity or promote alertness, 

relaxation and concentration. We are excited 

to be able to meet this demand!”, Hellman says. 

1) 

Innova Report Top 10 Trends 2023 

2) 

Vitamin D and vitamin B12 promote 

the normal functioning of the immune system 

as part of a varied diet and a healthy lifestyle. 


Investment will improve fava 

varieties for functionality in 

consumer-facing products. 

Advancing 

Canadian ingredients with 

new fava bean research 

Protein Industries Canada announced a 

new co-investment into advancing the 

Canadian fava bean ecosystem. Building on 

the success of past projects, partners Prairie 

Fava, DL Seeds and Three Farmers are coming 

together to test the functionality of new fava 

bean varieties for use in consumer-facing 

products, particularly snack foods. 

“By bolstering the cultivation and processing 

of fava beans for use in Canadian ingredients 

and food, this project will increase the selection 

of healthy and sustainable food options for 

Canadians,” said the Honourable François- 

Philippe Champagne, Minister of Innovation, 

Science and Industry. “Projects like these show 

how Protein Industries Canada and its partners’ 

innovative approaches to food will not only 

increase Canadians’ access to nutritious 

options but also build stronger and more 

resilient supply chains in Canada and abroad.” 

“This innovative project exemplifies the 

potential of our agricultural sector, which is 

cultivating economic growth not only locally 

but also across Canada. We are proud to 

support initiatives like this one that present 

Canada as a strong and competitive leader 

in the food industry,” said the Honourable 

Dan Vandal, Minister of Northern Affairs and 

Minister responsible for Prairies Economic 

Development Canada and the Canadian 

Northern Economic Development Agency. 

“Canada is a top global producer of highprotein 

crops and we’re leading the way with 

cutting-edge research. This partnership is 

an excellent example of cooperation across 

the value chain to grow new crop varieties 

and bring high-quality protein ingredients 

to Canadian-made products,” said The 

Honourable Lawrence MacAulay, Minister of 

Agriculture and Agri-Food. 

As a crop growing in both acreage and use in 

plant-based products, fava is an ideal option 

for innovative work in the ingredient and 

finished goods market. Prairie Fava is building 

on this by growing DL Seeds’ fava varieties and 

then utilizing them in their patented processing 


methods, testing them for functionality and 

feeding information back to DL Seeds in 

order to inform new variety development. 

They’ll then supply Three Farmers with fava 

ingredients for further functionality testing in 

Three Farmers’ line of snack foods. 

“Prairie Fava, DL Seeds and Three Farmers 

have taken a full value chain approach to 

strengthening the fava bean supply chain 

and market in Canada—an approach that’s 

needed if we’re going to make Canada truly 

competitive in the global plant protein space,” 

Protein Industries Canada CEO Bill Greuel said. 

“By working together across the ecosystem, 

crop breeders, ingredient manufacturers and 

food processors can capture the growing 

global protein opportunity, while providing 

consumers with a variety of healthy, highprotein 

snack options.” 

focus on improving fava in ways that benefit 

consumers as well as producers. Prairie Fava 

and Three Farmers are tremendous partners 

and share our vision for the future of fava. 

We are thrilled to be partnered with these 

dynamic organizations to innovate and grow 

the fava value chain,” DL Seeds General 

Manager Chris Anderson said. 

“Three Farmers is thrilled to embark on 

this journey with our new Protein Industries 

Canada consortium, dedicated to amplifying 

production and innovation in the realm of fava 

beans as a value-added food item. We remain 

committed to enhancing the agricultural 

landscape of the prairies, continuously adding 

value to crops and fostering growth for our 

communities,” Three Farmers Founder and 

CEO Natasha Vandenhurk said. 

The development of each the new varieties, 

ingredients and finished products will 

strengthen the supply of fava beans in the 

Canadian market, helping meet the rising 

demand for new sources of sustainable 

protein. The project will also enable each 

company to scale its product offerings and 

operations, including at Three Farmers’ 

recently opened facility in Saskatoon. 

Together, the partners will create new jobs 

and new opportunities for Canadians. 

A total of $13.2 million has been committed 

to the project, with Protein Industries Canada 

investing $5.4 million and the partners 

investing the remainder. 

“Prairie Fava welcomes the opportunity to work 

with DL Seeds to expand development of highquality 

fava varieties for our grower community. 

Three Farmers is an important partner as they 

share our corporate goals and passion about 

agriculture and healthy food,” Prairie Fava 

Co-Founder Hailey Jefferies said. “We are 

excited to undertake this new Protein Industries 

Canada project to extend our knowledge 

about the versality of fava to others to result in 

a greater number and range of fava-based 

products for consumers that will benefit farmers 

and the environment we rely on.” 

“Fava represents a tremendous opportunity 

for Canada’s food and agriculture sector. 

DL Seeds is proud to be part of this project to 


23

Tagatose becomes 

first sweetener and ingredient 

to earn NutraStrong 

Prebiotic Verified Certification 

Tagatose, a monosaccharide that has gained 

popularity for its ability to meet calorie-reduction 

targets without compromising taste, texture or 

function, is now the first sweetener to attain the 

NutraStrong Prebiotic Verified certification. 

Bonumose, Inc., a producer of tagatose, and 

ASR Group, its distributor, are proud to announce 

that tagatose is also the first ingredient to earn 

this prebiotic certification. This independent 

endorsement further establishes tagatose as 

an ideal ingredient for food, beverage and 

nutraceutical manufacturers seeking sweetener 

solutions that meet consumer demand for 

functional, lower-calorie products. 

As the global appetite for improved gut health 

continues to grow, demand for prebiotics is 

increasing because of the important role they 

play in nourishing beneficial gut bacteria and 

promoting digestive health. In fact, according 

to Innova Market Insights, new product 

launches featuring prebiotic ingredients 

enjoyed a 6% CAGR between 2017-2023. 

“Today’s consumers want their foods and 

beverages to work harder for them, so it’s no 

surprise they’re seeking prebiotic ingredients,” 

said Karen Weikel, Ph.D., Director of Nutrition 

Science at Bonumose. “Tagatose is a 

revolutionary product, because for the first 

time, we can offer manufacturers a sweetener 

solution that provides prebiotic benefits, while 

maintaining the sweetness consumers desire.” 

NutraStrong Prebiotic Verified is an industryspanning 

program that classifies products 

with relevant and specific standards for each 


product category. These standards set a 

baseline of quality and testing to ensure the 

market is providing customers with quality 

prebiotic products. 

“Bonumose’s commitment to both the quality 

and science required for prebiotic certification 

serve as an example for the industry,” said 

Kevin Yan, Vice President of Certifications and 

Analytics at SGS Nutrasource, the company 

that administers NutraStrong certification. “By 

becoming a certified ingredient, Bonumose 

gained access to the Prebiotic Certified program 

for all products utilizing their tagatose. This access 

gives brands the ability to certify and promote 

their own usage of tagatose, highlighting the 

benefits of such quality ingredients.” 

“When the Global Prebiotic Association 

conceived of the Prebiotic Verified program 

as part of the NutraStrong umbrella, it was to 

create a reward for suppliers and brands with 

substantiated prebiotic products - those that 

invested in quality and science and those that 

formulated wisely,” said Len Monheit, Executive 

Director of the Global Prebiotic Association. “We 

are truly excited that the inaugural ingredient 

through the program is tagatose and that the 

NutraStrong Prebiotic Verified program now 

includes an ingredient that brands can leverage.” 

Tagatose’s prebiotic properties are just one of 

the many benefits it provides to manufacturers. 

Compared to sucrose, tagatose is 90% as 

sweet with 60% fewer calories. It tastes and 

performs similar to sucrose across a wide 

variety of applications. Because it has a low 

glycemic index of 3, tagatose does not raise 

blood glucose levels when consumed on its 

own. It is also Ketogenic Certified, Non-GMO 

Project Verified and Plant-Based Certified. 

“We believe it’s important to provide 

manufacturers with a variety of sweeteners 

to meet all of their needs,” said Jim Kappas, 

Vice President of Specialty Ingredients at 

ASR Group. “Tagatose is a fitting solution 

for manufacturers who seek to make every 

calorie count with ingredients that taste great 

and provide functional benefits.” 

STERILIZATION, STERILIZATION, PASTEURIZATION, PASTEURIZATION, ROASTING, 

ROASTING, COATING, 

COATING, DRYING 

DRYING 

INFRARED LIGHT 

TECHNOLOGY 

Booth Booth Booth B-031 

B-031 

B-031 

Hall Booth Hall 10.1 

Hall 10.1 

B-031 

10.1 

Hall 10.1 

• • • Alternative to to EtO, to EtO, EtO, PPO, PPO, PPO, and and and irradiation 

• Alternative to EtO, PPO, and irradiation 

• • Validated • Validated 5-log 5-log reduction reduction for for many for many products 

products 

• Validated 5-log reduction for many products 

• • • Destruction of of of pathogens, such such such as as as Salmonella 

• Destruction of pathogens, such as Salmonella 

• • • All-natural process, process, suitable suitable for for organic for organic products 

products 

• All-natural process, suitable for organic products 

• • • Processing within within minutes 

minutes 

• Processing within minutes 

• • • Multi-functional performance 

• Multi-functional performance 

Made Made Made 

in in Made in 

Germany 

in Germany 

Germany 

food@kreyenborg.com 

food@kreyenborg.com 

www.kreyenborg.com 

www.kreyenborg.com

Legume flours 

for health-promoting, 

protein-enriched 

products 

With SMART PULSES 

red lentil, yellow pea, 

chickpea and 

fava bean functional 

flours, GoodMills 

Innovation offers a 

natural and sustainable 

ingredient range. 

© GoodMills Innovation 

Consumer demand for functional ingredients 

that are both natural and sustainable shows 

no sign of abating. So, it’s good to know that, 

here, plant-based, protein-rich pulses that 

are low in fat and high in fibre perfectly fit the 

bill. They not only support a balanced blood 

sugar level and diverse intestinal microbiome, 

but also contribute to climate protection, 

biodiversity, and soil quality. 

The Planetary Health Diet food plan 

recommends daily consumption of 75g of 

dried pulses. Furthermore, according to the 

British Heart Foundation, pulses are one of 

the highest fibre foods, with just one portion 

providing one-third of the recommended daily 

intake of fibre. They can also help lower the 

risk of heart disease, stroke, type 2 diabetes 

and bowel cancer. 1 

It’s not surprising that demand for pulses is 

continuing to soar, as consumers become 

more aware of their numerous health benefits. 

And that’s precisely why GoodMills Innovation 

created the SMART Pulses flour range which 

encompasses regionally grown, functional 

raw materials such as yellow pea, chickpea, 

red lentil and fava bean. The ingredients 

meet current and emerging consumer trends 

for health-promoting, gluten-free and clean 

label formulations. They also provide protein 

enrichment, texturising and binding properties 

for a range of applications, from pasta and 

meat alternatives through to pet food and 

fine pastries. 

Air separation: Tailored protein content 

But that’s not all, as innovative new technology 

means protein content can now be adjusted 

according to individual requirements. This is 

done using an energy-efficient process that 

separates carbohydrate and protein-rich 

factions using just air, and without the need 

for water or chemicals. The pulses are roughly 

milled and then undergo finer milling, thus 

maintaining their biological features. The 

actual classification then follows, with the 

coarse, low-protein material separated from 

the fine, protein-rich material by air. 

Thanks to careful peeling of the raw materials, 

the resulting SMART functional pulse flours are 

1 

https://www.bhf.org.uk/informationsupport/heart-matters-magazine/nutrition/pulses 


exceptionally pure and light in colour, and 

naturally gluten free. 

Nutritionally sound and clean label 

There are three flours in the portfolio, all with 

varying protein content and functionalities for 

a range of applications. 

SMART PULSES legume flours have a naturally 

high protein content of up to 30 per cent. 

Produced from red lentil, yellow pea, chickpea 

and fava bean, they are rich in dietary 

fibre, minerals and B vitamins, which allow 

for a nutritionally sound and clean label 

declaration. The flours also help meet growing 

consumer demand for products such as 

protein-enriched pasta. Gluten-free, clean 

label and vegan, they work well in snacks, 

cereals, cakes and baked goods too. 

Yellow Pea 

Red lentil 

Fava Bean 

Chick pea 

SMART PULSES PRO, meanwhile, are even 

higher in protein, with a content of between 

40-65%. Derived from yellow pea, chickpea 

and fava bean, all largely cultivated in Europe, 

they are perfect for meat-alternatives, bakery 

products and even pet food. And finally, the 

low-protein (10-15% content) PURAFARIN PULSES 

flours - also derived from yellow pea, chickpea 

and fava bean - are produced by the fine 

milling of intensively cleaned and peeled 

legumes using the air separation process. 

The balanced ratio of protein and starch 

makes the PURAFARIN range suitable for 

protein enrichment and it can also help texture 

and binding. Furthermore, it can also serve as 

a vegan egg substitute. The flour also supports 

gelation and emulsification e.g. in sweet 

cremes and puddings, and can be used as a 

replacement for gluten-containing grains. 

“In short, the SMART range allows for the 

creation of exciting new future-proof products 

that support both human health and that of 

the planet,” says Dr Karin Meißner, of GoodMills 

Innovation. “Here, we develop customised 

concepts and deliver high-quality solutions that 

perfectly tap into demand for health-promoting 

products that are sustainably sourced. “ 

Legume flour 


27

Copyrights ® : Koelnmesse GmbH 

Gerald Böse (left) and Koelnmesse GmbH 

Fiere di Parma and Koelnmesse 

join hands to boost Tuttofood’s 

internsational presence 

Koelnmesse and Fiere di Parma proudly 

announce the expansion of their partnership. 

Having successfully collaborated in the 

Food-Tec industry for the past 8 years, the 

two organizations are now extending their 

cooperation to the Food & Beverage sector. 

Starting in 2024, TuttoFood will be supported 

by Koelnmesse, the organizer behind globally 

renowned food fairs such as Anuga and ISM. With 

its extensive global sales network and international 

expertise, Koelnmesse, in collaboration with 

Fiere di Parma, aims to reinforce the already 

established position of TuttoFood. 

As of today, therefore, the Agri-Food companies 

market benefits from a single trade fair platform 

that has in its portfolio Anuga-Cologne, the 

world’s leading event, Cibus-Parma, the biggest 

and iconic exhibition of Made in Italy food, and 

TuttoFood-Milan, which will host the trends of 

the global Food & Beverage industry. 

The successful culmination of this venture 

is attributed to the shared vision of all 

shareholders and directors of Fiere di Parma 

and Koelnmesse. Their unwavering commitment 

to the growth of their respective fairs in their 

regions has made this systematic operation 

possible. The Parma-Cologne-Milan alliance 

not only solidifies the leadership of these cities 

in the Food & Beverage fair sector but also 

underscores Europe’s pivotal role in shaping a 

conscious and sustainable global food model. 

Gerald Böse, CEO of Koelnmesse, at the 

time of the signing stated: “We’re excited to 

announce the extension of our partnership with 

Fiere di Parma. The further expansion of our 

involvement in the food and beverage sector 

is an important milestone for us. Italy, which has 

been a crucial market for us for years, presents 

captivating possibilities. The dynamic synergy 

between Cibus, TuttoFood, and Koelnmesse’s 

proficiency, as demonstrated in Anuga and 


ISM, fuels our anticipation of shaping global 

trends. This collaboration not only bolsters our 

market presence but also underscores Europe’s 

central role in championing a sustainable food 

model on the global stage.” 

Thomas Rosolia, Managing Director at 

Koelnmesse S.r.l., Italy adds: “This further 

cooperation between Fiere di Parma and 

Koelnmesse, already consolidated since 2016 

in the joint organisation of Cibus Tec for the 

food technology sector, confirms the aim 

of both parties to create a unique business 

platform with an international footprint that 

will benefit the entire food industry”. 

Franco Mosconi, President of Fiere di Parma 

explains: “A forward-looking partnership: 

this is, in a nutshell, our judgement. The 

extended partnership with Koelnmesse from 

the Food-Tec industry to the Food & Beverage 

sector is a milestone not only for the cities of 

Cologne, Parma, and Milan, but also for our 

two countries. Germany and Italy are the 

two largest industrial giants in the EU, and 

Germany is Italy’s main trading partner. This 

new agreement between our company - Fiere 

di Parma - and the international market leader 

is therefore part of this broader picture which 

we consider rich in opportunities.” 

“The agreement signed today with Koelnmesse 

completes the international positioning project 

of Fiere di Parma that began 15 years ago with 

the relaunch of Cibus and culminated in the 

strategic alliance with Fiera Milano regarding 

TuttoFood last April. Following this path, we will be 

able to offer Italian and foreign food companies, 

every year and in Italy, an excellent international 

trade fair platform managed and guaranteed by 

our team and our colleagues at Anuga and ISM”, 

adds Antonio Cellie, CEO of Fiere di Parma. 

Copyrights ® : Koelnmesse GmbH 

from left to right: • Marcella Pedroni, General & International Affairs Manager • Riccardo Caravita, 

Cibus Brand Manager • Gerald Böse, CEO Koelnmesse GmbH • Christian Glasmacher, 

Senior Vice President Corporate Developement and Sustainability • Franco Mosconi, President of Fiere di Parma 

• Antonio Cellie, CEO of Fiere di Parma • Thomas Rosolia, Managing Director Koelnmesse Italy 


29

New dryer in the MC 

Mühlenchemie Pasta Lab 

Realistic simulation enables precise product development 

and higher efficiency in production 

• Replication of industrial processes rounds out MC’s 360° service 

• Fava and MC combine capabilities 

MC Mühlenchemie’s new pilot dryer simulates the conditions of a commercial pasta dryer, but at smaller scale. © MC Mühlenchemie 

Test production runs under realistic conditions 

Pasta production is a complex process that 

depends on many factors. Adaptations 

to constantly changing conditions, like 

new consumer desires, different flours, and 

growing cost pressure, are unavoidable. In the 

development of new recipes and production 

processes, getting the theoretically predicted 

results in practice is a challenge. Tests at industrial 

scale are typically uneconomical, since they 

require large amounts of raw materials. The 

consequences are long, drawn-out development 

processes with high error and reject rates. 

MC Mühlenchemie’s new pilot dryer simulates 

the conditions of a commercial pasta dryer, 

but at smaller scale. Unlike conventional 

laboratory dryers, the system offers a dynamic 

environment that exactly replicates the 

process flow of industrial pasta fabrication. 

Individual drying times for optimum results 

The new dryer is designed to be flexible for 

different kinds of pasta, and enables precise 

control of the drying process. An integrated 

scale monitors the drying curve in real time and 

supplies information on drying progress. This 

data enables MC’s technologists to individually 

adjust parameters like temperature, moisture, 

airflow, and drying time, and so improve the 

quality and efficiency of production. 


MC Mühlenchemie closes gaps 

In addition, the MC Mühlenchemie 

development team can adjust drying times to 

the specific requirements of their customers. 

Whether a short 100 minute drying time for 

short-cut pasta (penne, fusilli etc.) or a longer 

180 minutes for long-cut pasta (spaghetti etc.), 

the new dryer can address these specifications 

and the drying equipment available to the 

customer, as well as to the processes used, 

from classic to modern. It can also simulate 

traditional drying times of six hours for 

customers who prefer traditional methods. 

“This is an important addition to our pasta 

lab and part of our 360° service,” says Jana 

Russnak, Leader Pasta Applications at MC 

Mühlenchemie. “With this innovative dryer from 

Fava, we can precisely replicate the specific 

conditions of any pasta production, and so get 

the best possible understanding of the interplay 

of raw material, ingredients, and production 

process. Thus, we close the gap between lab 

testing and real commercial production.” 

Partnership with Fava S.p.A. 

The dryer is one of a kind, and reflects the 

collaboration between MC Mühlenchemie 

and Fava S.p.A. The two companies exchange 

information as partners, and contribute their 

specific expertise in process technology, flour 

know-how, and an extensive understanding of 

ingredients, in order to develop innovative and 

optimum solutions for the pasta industry. 

MC Mühlenchemie is reinforcing its 360° service for pasta 

makers with a technology upgrade. Its flour treatment experts 

have taken a new dryer into operation at the pasta lab 

in Ahrensburg, Germany. This enables simulation of industrial 

pasta production with almost 100 percent accuracy, so that 

pasta makers can test how different flour treatments and process 

parameters affect product quality under realistic conditions. 

MCs flour treatment experts have taken a new dryer into operation at the pasta lab in Ahrensburg, Germany. © MC Mühlenchemie 


31

PLMA’s World of Private Label: 

A Must-Attend Event 

PLMA’s 2024 World of Private Label 

International Trade Show, which is scheduled 

on 28 and 29 May at the RAI Amsterdam 

Convention Centre, is the premier gathering 

for the private label industry for sourcing and 

business opportunities. 

With a record-breaking 2,850 exhibitors 

representing over 70 countries, this year’s 

trade show promises to be larger and more 

dynamic than ever. An additional exhibit 

hall will be used to accommodate the strong 

demand for exhibit space. 

The World of Private Label welcomes more than 

60 national and regional pavilions. Among 

the new pavilions are: Dubai, Egypt, Georgia, 

Germany (Thuringia), Italy (Organic), Poland, 

South Korea, Thailand and the Netherlands. 

The latest trends in food and non-food 

- including organic, plant-based and 


sustainable products and packaging - will be 

on display on the trade show floor. 

The trade show is expected to attract more 

than 16,000 professionals; retail buyers from 

supermarkets, discounters, hypermarkets, 

convenience stores and specialty stores and 

more, from over 120 countries from all continents. 

The show is appropriately themed 

“Connect. Source. Grow.” 

One retail executive said the show provides 

the ideal opportunity to source new products 

and strengthen business relationships. “World 

of Private Label is a must-go and a recurrent 

happening for our company on our calendars. 

We return every year,” the retailer said. 

One of the popular parts of the trade show is 

the innovation and new product development 

area known as the Idea Supermarket. This 

section features private label ranges from 

64 supermarkets, hypermarkets, discounters, 

specialty stores and drugstores around the 

world. Also in this area is the New Product 

Expo, which will feature 500+ new products 

developed by exhibitors. Plus, there will be 

a display of winning products from retailers 

that earned an award in International PLMA 

Salute to Excellence Awards for best private 

label product of 2024. 

This year’s pre-show seminar programme 

will be enhanced by concurrent workshops 

that will be led by industry experts touching 

relevant topics in a smaller interactive setting. 

Participation in the seminars and workshops 

is free of charge to all registered retailers, 

exhibitors, visitors, and industry professionals. 


33

21st.BIO 

opens a more 

sustainable 

avenue for 

industrial scale 

dairy protein 

production 

By offering its precision fermentation 

technology platform widely, 21st.BIO 

mitigates the cost and time associated with 

development, opening access to proven 

industrial scale production technology for 

precision fermentation of alternative proteins. 

The platform provides a sustainable and less 

carbon and resource intensive alternative 

to traditional animal-based production 

methods and helps to stabilize global food 

supply chains. According to recent studies, 

producing proteins via precision fermentation 

reduces greenhouse gases (GHG) emissions, 

and land and water use by 90 to 96%, 

compared to animal-derived production. 

• Global bioproduction 

leader 21st.BIO today 

announced it is now granting 

access to its precision 

fermentation technology 

platform to food and 

ingredient manufacturers, 

enabling sustainable 

production of dairy proteins 

at competitive cost. 

• Access to 21st.BIO’s 

technology represents a step 

change to food production 

with precision fermentation, 

allowing manufacturers 

to focus on production, 

product development and 

commercialization. 

Global bioproduction leader 21st.BIO today 

announced it is granting access to its precision 

fermentation technology platform to ingredient 

manufacturers enabling the production of 

dairy proteins at competitive cost. This follows 

21st.BIO’s successful scaling of the betalactoglobulin 

protein, a major protein in milk that 

provides highly valuable nutrition and textural 

components of milk and other dairy ingredients. 

34 FOOD & INGREDIENTS INTERNATIONAL APRIL 2024 

• 21st.BIO offers the most 

advanced production 

strains, best end-product 

quality, exclusive know-how, 

and considerable savings in 

time and resources for the 

manufacturers. 

• The announcement follows 

the successful scaling 

of beta-lactoglobulin 

production by 21st.BIO.

With 21st.BIO’s platform, customers have 

access to world-leading industrial production 

strains, fermentation processes, as well as 

support with scale-up, tech transfers to 

contract manufacturers, and regulatory 

approvals to get to market at speed and with 

lower costs. 21st.BIO continuously optimizes the 

strains and processes, ensuring customers are 

always ahead of the market. 

21st.BIO has the most advanced precision 

fermentation technology platform in the 

industry for large scale production. The 

technology foundation is licensed from 

Novozymes, who has 40 years’ experience 

perfecting production strains and processes 

for industrial production. The technology 

base is already used to provide dozens of 

food-grade products on the market today. 

21st.BIO’s technology can be optimized for 

each customer’s specific purpose, such as 

the nutritional fortification of a plant-based 

product, improvement of texture in alternative 

dairy and medical nutrition. 

Customers of 21st.BIO can be innovative startups 

planning to take one or several proteins 

to the market, as well as established players 

expanding into sustainable alternatives, and 

dairy companies aiming to grow with the 

increasing global demand for proteins while 

reducing their footprint on the environment. 

Thomas Schmidt, CEO of 21st.BIO said: “We 

founded 21st.BIO with one simple mission: 

to make precision fermentation technology 

accessible to as many companies as possible, 

so they can successfully take their product to 

market at a competitive price. We believe this 

is the best way for technology to support and 

accelerate the transition to more sustainable 

and better nutrition globally. With this new 

offering, I am proud that companies will be 

able to safely scale innovation into industrial 

production and meet global demand utilizing 

our technology and expertise.” 

With a technology platform based on Novonesis 

(formerly Novozymes), and financing from Novo 

Holdings, 21st.BIO is uniquely positioned to help 

accelerate the quest for greener and more 

nutritious alternatives in the food industry. 


35

Provisur –“Pushing Boundaries” – leading established brands for industrial food processing 

Provisur Technologies, headquartered in Chicago, Illinois, is one of the leading 

suppliers of equipment for industrial food processing. At Anuga FoodTec 

from 19th to 22nd March 2024 in Cologne, the company will be presenting 

innovations from its Further Processing, DMC (Defrosting, Marinating, Cooking), 

Slicing and Separation business units under the motto “Pushing Boundaries”. 

The machines and systems stand for greater efficiency, first-class product 

quality and a higher yield. Provisur Technologies will be demonstrating its 

comprehensive line expertise in Hall 9.1, Stand B-040-C-059: the equipment 

on show can be easily integrated into complete solutions. 

“Pushing Boundaries” 

at Anuga FoodTec 2024: 

PROVISUR ® makes industrial 

food processing even more efficient, 

productive and profitable 

Further Processing: State-of-the-art forming 

technology, increased throughput 

Representing the Further Processing business 

unit, the Formax NovaMax 400 former 

demonstrates maximum performance. The 

system on show at the trade fair is used for 

forming burger meat, but is also ideal for 

products such as poultry, protein alternatives, 


animal feed, baked goods and more. The 

machine, with high-speed mold plate drive, 

offers increased throughput, precise weight 

control, simple product changeovers and 

low operating costs. Overall, the NovaMax 

series is known for its solid construction 

and exceptional reliability. The machines 

are suitable for processors of all sizes. They 

help to increase profits and productivity by 

guaranteeing accurate fills with consistent 

weights. The Formax VerTex 600 former with 

rotary drum for high capacity processing lines 

presented at Anuga FoodTec also impresses 

with its high throughput and consistent 

portioning. The machine has a servo driven 

dual lobe pump which can be used in a 

variety of applications and is characterized by 

its low-maintenance and easy to clean design. 

DMC: Fast, even defrosting, higher yields 

The Lutetia brand from the DMC (Defrosting, 

Marinating, Cooking) business unit is one 

of the world’s leading names in defrosting, 

marinating, and cooking technologies. The 

innovative systems work with a patented 

process and impress with unrivalled precision 

and maximum flexibility. Trade visitors will 

experience the Lutetia Tumbler T40 with a 

capacity of up to 1,200 kg for defrosting fresh 

meat products, e.g. chicken breast, beef 

or any pork 

pieces. The 

Formax NovaMax 400 

with high-speed mold plate drive, 

offers increased throughput, 

precise weight control, simple product 

changeovers and low operating costs 

patented Lutetia steam-vacuum process saves 

time and improves yield. The gradual lowpressure 

injection of steam under vacuum, 

speeds up the thawing process without the risk 

of cooking the product surface. Frozen blocks 

are gradually separated and reach uniform 

temperatures through tumbler rotation. 

Slicing: Modular press-to-slice- complete 

line for automated pressing and slicing 

A complete modular system simplifies the 

automated processing of bacon and other 

natural shaped meat for users. With its small 

footprint, it ensures even greater efficiency in 

the press-to-slice process and helps meatprocessing 

companies to increase their yields. 

The turnkey line presented at Anuga FoodTec 

consists of various perfectly harmonized 

high-performance modules: In addition to 

the Hoegger Xpress form press and the new 

PTS (Press-to-Slice) module with scan and 

positioning function for multiple-lane slicing, 

the central element of the system is the new 

Formax SX550 slicer. It has an extra wide 

slicing throat of 550 mm, enabling several 

products to be sliced simultaneously and 

achieving a high slicing capacity. 

Separation: High performance and 

high-quality results 

The STS belt separator range with a capacity 

of up to 5000 kg/h works with soft tissue 

separation, a technology that produces 

particularly high-quality results and achieves 

a high yield when separating bone fragments, 

tendons, cartilage, and other source material. 

The flexible pressing belt of the STS pulls the 

product through while pressing against a 

perforated drum. Adjustable 

mechanical pressure 

causes the soft parts to 

pass through the holes in 

the drum, while the hard 

components remain on 

the outside of the drum. 

This technology is also ideal 

for products such as potatoes, 

fruit, or vegetables, e.g. for 

ready meals, but it is also for 

depackaging defective or 

preempted food 

Provisur Technologies 

at Anuga FoodTec 2024 

from 19 to 22 March in Cologne: 

Hall 9.1, Stand B-040-C-059. 


37

Fruit Attraction 2024 

invites global participation 

Innova&Tech. In addition, 

the avocado will be the star 

product of 2024. 

From 8 to 10 October, companies from the 

fruit and vegetable industry will once again 

have a date at the world’s leading event for 

the marketing of fruit and vegetables. 

Fruit Attraction, 

organised by IFEMA 

MADRID and FEPEX, is 

hosting its 16th edition 

between the 8th and 10th 

October. Under the slogan 

“Discover the essence 

of the sector”, the major 

trade event for the fruit 

and vegetable industry 

is opening its application 

period for all companies 

in the industry worldwide 

wishing to participate. 

After the resounding 

success of the last edition, 

Fruit Attraction 2024 

returns stronger and more 

vibrant than ever, offering 

proposals to the entire 

industry that contribute to 

boosting and facilitating its 

commercial interaction. 

Fruit Attraction will occupy 

more than 65,000 sq. m of 

exhibition area across 9 halls: 

2, 3, 4, 5, 6, 7, 8, 9 and 10 at 

IFEMA MADRID, showcasing 

products, solutions, new 

varieties and formats, 

research, trends and 

innovations of over 2,000 

participating companies. 

The extensive offering will 

be distributed into four 

specialised areas: Fresh 

Produce, Related Industry, 

Fresh Food Logistics and 

On this occasion, the 

powerful International 

Buyers Programme, 

supported as in previous 

editions by ICEX and 

its commercial offices 

abroad, will once again 

be joined by the Guest 

Importing Countries 

initiative, with China and 

Saudi Arabia taking centre 

stage. This action will 

foster international trade 

relations at the event, 

complemented by a full 

programme of roundtable 

discussions, guided tours 

of the trade fair and B2B 

sessions. Madrid, once 

again assuming the role of 

fruit and vegetable capital 

of the world, will welcome 

more than 1,000 buyers, 

retail purchasing managers, 

importers and wholesalers 

from around the world. 

As is now customary, the 

trade event will serve as a 

knowledge hub for the fruit 

and vegetable industry, 

offering a full programme 

of technical conferences 

featuring diverse 

content and high-calibre 

participants and speakers. 

Among the highlights 

of Fruit Attraction are 

Grape Attraction, Biofruit 

Congress, The Fresh Food 

Logistics Summit, along with 

the Innovation Hub and 

Factoría Chef. 


Keen on valuable business contacts 

in Africa & Middle East? 

Algeria 

Algiers 

www.plastalger.com 

www.printpackalger.com 

04 - 06 March 2024 

8th edition 

Nigeria 

agrofood 

Nigeria 

plastprintpack 

Nigeria 

Lagos 

www.agrofood-nigeria.com 

26 - 28 March 2024 

9th edition 

Ethiopia 

agrofood 

Ethiopia 


Ethiopia 

Addis Ababa 

www.agrofood-ethiopia.com 

16 - 18 May 2024 

6th edition 

agro 

food + bev tec 

food + hospitality 

food ingredients 

Iran 

Tehran 

www.iran-agrofood.com 

16 - 19 June 2024 

31st edition 

Ethiopia 

food show 

Ethiopia 

food show 

October 2024 

1st edition - Addis Ababa 

West Africa 

agrofood 

West Africa 


West Africa 

Ivory Coast 

www.agrofood-westafrica.com 

08 - 10 October 2024 

2nd edition 

Iraq 

Erbil 

www.iraq-agrofood.com 

25 - 28 November 2024 

7th edition 

Show contacts at fairtrade Messe 

Algeria, Ethiopia, Ghana, Ivory Coast, Nigeria 

Ms Freyja Detjen Tel. +49-6221-4565-19 • f.detjen@fairtrade-messe.de 

Ms Carolin Schatz Tel. +49-6221-4565-18 • c.schatz@fairtrade-messe.de 

Ms Nele Winter Tel. +49-6221-4565-31 • n.winter@fairtrade-messe.de 

Iraq & Iran 

Ms Nadja Lukanowski Tel. +49-6221-4565-12 • n.lukanowski@fairtrade-messe.de

INTERVIEW 

FEDEMCO leads the way 

in wooden packaging 

Being a member of several provincial associations in the sector, 

Spanish Federation of Wooden Packaging and its Components 

(FEDEMCO) has brought together companies that manufacture 

wooden containers for fruits and vegetables, wooden containers 

for fish and shellfish, pallets, boxes and cases for wines, oils, 

liquors and others. agro-food, industrial wood packaging, wood 

packaging components, plywood, machinery and other supplies. 

Having served wooden packaging in 

Europe for almost 35 years, FDEMEMCO is a 

reference and valid interlocutor for the Central 

Government, the employers’ leadership or the 

packaging and packaging sectors of other 

materials. At the international level, FEDEMCO 

is a founding member of the International 

GROW Network (Group Recycling of Wood). 

We have recently conducted an interview 

with an official of the Federation about 

their operations. 

Can you provide us with an overview of 

FEDEMCO’s mission and objectives? 

The Spanish Federation of Wooden Packaging 

and Components (FEDEMCO) based in 

Valencia, Spain, brings together since 1991 

companies that manufacture: wooden 

packaging for fruits and vegetables, wooden 

packaging for fish and seafood, pallets, boxes 

and cases for wines, oils, liquors and other agrofoods, 

industrial wooden packaging, wooden 

packaging components, plywood board, 

machinery and other supplies. Its objectives are: 


INTERVIEW 

• Encourage the purchase and use of wood 

packaging and wood-packaged products, 

demonstrating the competitive advantages of 

wood as premium packaging. 

• To study and disclose the benefits of wood as 

a material for packaging; natural, renewable, 

sustainable, antibacterial, CO2 sink, 

hygroscopic and refrigeration accelerator. 

• Promote the principles of sustainable 

bioeconomy, circular economy and the 

promotion of the cascade use of wood. 

How has FEDEMCO contributed to 

the development and promotion 

of wooden packaging in Europe since 

its establishment in 1991? 

Our Federation has been defending the 

interests of the wood packaging industries 

in Spain and Europe for more than 30 years. 

We are founding members of GROW (Group 

Recycling of Wood), from where we represent 

the industry to the European organizations. 

GROW represents more than 200 companies 

that manufacture 800 million boxes for fruit 

and vegetables, and 400 million boxes of other 

types. GROW represents and defends the 

interests of wooden packaging in relation to 

the environment quality, image, hygiene, food 

safety, etc. In 2010, FEDEMCO developed its 

own GROW QUALITY certification for fruit and 

vegetable wooden packaging. Companies 

that obtain this certification guarantee the 

highest quality and safety standards. 

What are some key challenges that 

the wooden packaging industry faces today 

and how is FEDEMCO addressing them? 

The main challenge is to communicate to 

society and consumers that wooden packaging 

is the most sustainable option. To achieve this, 

we have promoted technical studies that allow 

us to communicate the advantages of wooden 

packaging. We will soon be facing a new 

legislative reform for food contact materials 

and FEDEMCO is ready for this challenge. It 

is also a priority to form an alliance with the 

European Panel Federation (EPF) to ensure 

the effective recyclability of wood packaging 

and its recycling at scale, involving the entire 

value chain to make the use of wood cascade 

and the transition to a circular economy a 

reality. With these two actions, we will have 

achieved our goal of being the best solution 

for European food distribution. 


41

INTERVIEW 

Could you discuss 

any recent initiatives 

or projects that FEDEMCO has undertaken 

to promote sustainability and environmental 

responsibility within the industry? 

FEDEMCO has promoted the study of life 

cycle analysis (LCA) of wood packaging 

conducted by the Universitat Politècnica de 

València (UPV). The research presented by 

the ICT against Climate Change research 

group of the UPV has analyzed for the first time 

the complete life cycle of wood packaging 

from cradle to grave. The conclusions 

of the study highlight that it is the most 

sustainable packaging, having shown a lower 

environmental impact in all categories studied 

and proving how wood packaging contributes 

to decarbonization. With an increasingly 

demanding consumer, the wood packaging 

option is the one that meets their expectations 

of sustainable purchasing. 

In 2024 FEDEMCO will push forward the first 

European certification mark ECOWOOX ® to 

an international level, a project developed by 

FEDEMCO in collaboration with AIDIMME and 

funded by the Generalitat Valenciana, which 

allows our partners to accredit the ecodesign, 

the recyclability of 100% of wood packaging 

and the possibility of energy recovery. 

Operators, distributors, consumers and 

recyclers have all the necessary information 

for the recycling of wood Packaging 

In what ways does FEDEMCO support 

its member companies and what benefits 

do these companies gain from being part 

of the federation? 

We advise our companies on regulatory issues 

and resolve their technical doubts, organize 

training courses and promote their products 

nationally and internationally. We also provide 

them with added value through quality and 

recyclability certifications. 

With the rise of alternative packaging 

materials, such as plastics and metals, 

how does FEDEMCO position wooden 

packaging as a viable and sustainable 

choice for various industries? 

The proposed draft European Packaging and 

Packaging Waste Regulation (PPWR) covers 

the entire life cycle of packaging. To complie 

with this, all packaging will be assessed by 

the Life Cycle Assesment (LCA) methodology, 

which is used for analyzing the environmental 

impacts associated with a product, 

service or process. The LCA of packaging 

carried out recently demonstrates that the 

environmental impact of wooden packaging 

is lower than other materials’ impact, even 

much lower than cardboard packaging, 

which emits more CO2 in its manufacture 

and consumes much more water. The main 

results of the study include the difference 

in the environmental impact of cardboard 

compared to wood in the following areas: 

• Global warming: Wooden packaging emits 

about 50% less than cardboard. 

• Land use: Wooden packaging requires 70% 

less land use. 

• Terrestrial ecotoxicity: Wooden packaging 

pollutes approximately 30% less than 

cardboard the terrestrial environment. 

• Freshwater ecotoxicity: Wooden packaging 

pollutes 54% less than cardboard packaging 

the freshwater environment. 

• Marine ecotoxicity: Wooden packaging 

pollutes 48% less than cardboard the marine 

environment 

Can you highlight any technological 

advancements or innovations within 

the wooden packaging sector that FEDEMCO 

is particularly excited about? 

The packaging industry uses various materials 

for the manufacture of wooden packaging, 

from natural wood, sawn wood, wooden 

veneers, to the use of more modern technical 

boards, which improve performance and 


INTERVIEW 

minimize the consumption of virgin wood, 

with finishes that facilitate their use in 

the manufacture, standardization, and 

palletization of final products. 

These technical woods include plywood, HDF 

(high density fiberboard) and MDF (medium 

density fiberboard). Any of these materials 

can be used for the manufacture of wooden 

packaging, but the use of the last ones, 

the technical boards, has been the most 

common in recent years, responding to a more 

sustainable manufacturing design process. 

Looking ahead, what are FEDEMCO’s 

goals and priorities for the future and 

how do you envision the organization evolving 

in the coming years? 

During the coming years, FEDEMCO will lead 

the presidency of GROW, the European 

Federation of Lightweight Wooden 

Packaging, promoting wood packaging and 

internationalizing the GROW ® and ECOWOOX ® 

certifications. We will work intensively lobbying 

and advocating with European institutions to 

make the sector visible as the most sustainable 

option that contributes to the efficient use of 

natural and renewable resources. 

How was Fruit Logistica? Which exhibitions 

do you attend in 2024? 

Fruit Logistica (Berlin), along with Fruit 

Attraction (Madrid), are the reference fairs 

for the fruit and vegetable wood packaging 

sector. FEDEMCO makes a great effort to be 

present at these events and therefore we are 

required to give the maximum to our member 

companies and their customers. The balance 

is very positive, both from the commercial 

and the institutional perspectives. At Fruit 

Logistica 2024 we were accompanied by 

our partners at GROW: SIAL (France), GROW 

(Germany) and FEDERLEGNOARREDO (Italy) 

and we hope to be able to meet at Fruit 

Attraction (Madrid) in October. 

Anything you would like to stress on? 

The European Parliament has identified the 

packaging industry as one of the sectors that 

can best contribute to the decarbonization 

of the planet. As a tree grows, it absorbs 

enormous amounts of carbon dioxide, storing 

it in wood (0.9 tons/m3 of wood). In fact, 50% of 

the weight of wood is carbon extracted from 

the atmosphere, making wood a dynamic 

carbon sink and a key element in the fight to 

reduce the effects of climate change. 


43

About 2 in 5 Indians seek 

multifunctional benefits 

in food and drink, 

Mintel research reveals 

Mintel’s latest research highlights the 

increasing interest among Indian consumers 

in adopting functional foods as part of 

their quest for health and wellbeing. 

Multifunctionality is the most sought-after 

feature, indicating a far greater impact than 

products offering a single benefit (45% vs 18%). 

While energy (53%) and immunity (52%) top 

the list of benefits Indians are interested in, it is 

noteworthy that benefits associated with sleep 

(51%) and mood (50%) are gaining traction. 

The functional food category is emerging 

in India, with on-pack functional claims 

on food launches rising from 12% to 16% in 

the five years leading up to August 2023, 

according to Mintel Global New Products 

Database. This places India ahead of other 

markets, such as the US, China and the UK 


for functional food launches. For example, 

between September 2021 and August 2023, 

India’s launches stood at 13%, compared to 

6% in those three markets, respectively. 

Additionally, Mintel research reveals that 

three in 10 consumers have consumed foods 

with added health benefits across different 

food categories in the three months to June 

2023, with energy bars and packaged dahi/ 

yogurt being the most popular choices (38% 

each). This aligns with trends observed in 

product launches, with breakfast cereals (45%), 

followed by dairy (26%), as the top categories 

offering products with added health benefits. 

Anamika Banerji, PhD, Food and Drink 

Analyst, Mintel Reports India, said: 

“The growing focus on health is likely to give 

impetus to the interest in functional foods as a 

means to achieve holistic well-being. Indian 

consumers expect functional food and drink 

products to deliver all-round health benefits, 

addressing both the physical and mental 

or emotional aspects of well-being. Also, 

functional food consumers trust these products 

to help them fulfill their nutritional requirements. 

“The fact that consumers are paying more 

attention to the foods and drinks they consume, 

wanting to be more aware and in control of 

their food choices, benefits the functional 

food category. The more consumers read and 

examine on-pack ingredients and health claims, 

the more likely they are to try functional foods.” 

that they will adopt functional foods if they are 

convinced about their effect. 

Consumers rely more on scientific evidence 

(26%) when choosing a packaged food 

product with added health benefits than 

user testimonials/reviews (22%) or celebrity 

endorsements (20%), according to Mintel 

research. At the same time, consumers can 

find it difficult to interpret on-pack nutritional 

charts and their implications on daily health 

and well-being. For example, 28% of Indians 

aged 18-34 (compared to 24% of those aged 

over 35) say ‘displays the amount of nutrients 

on packaging in comparison with whole 

foods’ is a motivating factor when choosing 

foods with added health benefits. 

“Economic and environmental uncertainties 

have made consumers more conscientious 

shoppers, and the necessity for brands to be 

transparent has never been more critical, as 

highlighted by Mintel’s consumer trend Prove It. 

“Manufacturers, retailers, and advertisers are 

under scrutiny and need to address the lack of 

information on their labels, even substantiating 

the claims they make. This reflects a broader 

consumer expectation of transparency and 

detailed information about the products they 

consume,” concluded Banerji. 

Ingredients check: Consumers demand 

transparency 

Indian consumers are increasingly interested 

in understanding product ingredients and 

nutritional information: 52% of consumers 

expect a brand offering healthy food/drink to 

provide healthy ingredients, and 46% are keen 

on ingredient transparency. 

Fruit- and vegetable-based ingredients are topof-mind 

when choosing functional foods, each 

accounting for 54%. Millet and ayurvedic herbs 

are emerging ingredients of interest, each at 26%. 

Consumers are vigilant when choosing 

functional foods. About a third of consumers — 

particularly those who are financially healthy 

(31%) and those living in Western India (32%) 

and metros (33%) — are clear about the fact 


45

Zero calorie 

chips market 

is set to fly 

high growth 

in years to come 

Stay up to date with Zero 

Calorie Chips Market 

research offered by 

HTF MI. Check how key 

trends and emerging 

drivers are shaping this 

industry growth. 

The Zero Calorie Chips market refers to a 

segment of the snack food industry that 

focuses on producing chips or crisps that 

claim to contain zero calories per serving or 

a negligible amount of calories, usually less 

than 5 calories per serving. Manufacturers 

often use ingredients and formulations that 

minimize calorie content, such as utilizing 

specific fibers, natural flavors, or artificial 

sweeteners to create the sensation of taste 

without the added calories. Zero calorie 

chips come in various flavors similar to regular 

chips, offering options such as barbecue, 

salted, sour cream, onion, and other popular 


‘healthy alternative,’ or ‘weight-conscious,’ 

targeting health-conscious consumers. 

Market trends: 

• Increasing consumer awareness regarding 

health and wellness, leading to a preference 

for snacks with reduced calorie content and 

healthier ingredient profiles. 

• Food manufacturers and snack brands are 

expanding their product lines to include more 

low-calorie or zero-calorie options to cater to 

health-conscious consumers. 

• Continuous innovation to develop new 

formulations and ingredients that mimic the taste 

and texture of traditional chips while significantly 

reducing or eliminating calorie content. 

Market drivers: 

• Increasing demand for healthier snack 

alternatives due to rising health awareness 

and a shift towards healthier eating habits 

among consumers. 

• Consumer focus on weight management, 

calorie intake, and adopting balanced diets 

is driving the demand for low to zero-calorie 

snack options. 

• Advancements in food technology and 

ingredient formulations allowing for the 

creation of tastier, healthier, and lower-calorie 

snack alternatives. 

Market opportunities: 

• Opportunities for brands to position zero 

calorie chips as healthier alternatives, 

emphasizing low-calorie content, natural 

ingredients, and guilt-free snacking experiences. 

• Opportunity for continuous innovation in 

ingredients and manufacturing processes to 

improve taste, texture, and nutritional value 

while maintaining low calorie counts. 

• Targeting health-conscious consumers, 

fitness enthusiasts, individuals on weight 

management programs, and those seeking 

healthier snack options through targeted 

marketing campaigns. 

chip flavors. The market for zero calorie 

chips caters to consumers following specific 

dietary plans, including those focused on 

weight management, low-calorie diets, or 

seeking healthier snack options. Brands often 

emphasize health-related claims such as ‘lowcalorie,’ 

‘zero-calorie,’ ‘guilt-free snacking,’ 


47

Make a Mark Design 

Innovation Project spotlights 

20 breathtaking new projects 

Following months of exploring new ideas, 

pushing creative boundaries and innovating with new materials, 

the trailblazing new packaging designs developed as part 

of the Make a Mark project were unveiled at Luxe Pack Monaco. 

Now in its third year, Make a Mark is 

an exclusive design innovation project 

developed and started in 2021 by three 

global industry leaders - ESTAL, Avery 

Dennison and KURZ. Twenty top packaging 

design agencies from across the world were 

invited to develop concepts around a threepronged 

brief focusing on sustainability, 

luxury, and innovation. Designers were 

encouraged to let their imaginations run 

wild and to try out new materials, within the 

Wines and Spirits, Beauty and Fragrance, 

and Gourmet Food sectors. 

The design concepts have been 

transformed into physical prototypes using 

glass from ESTAL, labeling materials from 

Avery Dennison and printing tools and 


embellishments from the KURZ Group. All 

twenty designs are being showcased at Luxe 

Pack Monaco among other industry events, 

as well as appearing in a special-edition 

digital book and label sample pack to inspire 

the global design community. 

A few of this year’s exquisite designs include: 

• Bravo Design, South Africa integrates the 

oldest form of design (rock art) and the most 

recent innovation in design (AI-generated 

content) into the creative process to tell the 

story of the Karoo Mermaids to represent its 

Blue Agave Spirit. Using an Estal glass bottle 

with bespoke embossing, the team used AI to 

generate patterns and textures inspired by the 

scales of mermaids and the natural symmetry 

of the Agave plant. The neck label is made 

from multiple KURZ decorations to depict 

the shimmering scales of a mermaid, while 

pearlescent paper is used for the main label 

adding new sensorial possibilities. 

• Designsake Studio, USA focused on the 

continuous rise of the earth’s temperature 

to create ‘Gingerly’, a new luxury sunscreen 

brand that brings together skin, sun, and the 

sea, with the ultimate mission of plastic-free 

sun protection. In partnership with Estal, the 

team created a unique double-walled glass 

component inspired by the sea’s colors, 

shapes, and textures. A speckled pattern, 

reminiscent of freckles and seashells, floods the 

bottle’s inner wall. KURZ holographic designs 

nod to textures and colors found in abalone 

shells, and embossed sun ray details kiss the 

back label. Advances in technology allow for 

glass embossing, using a self-adhesive label. 

• Lavernia & Cienfuegos, Spain created 

“EDIT (036)” which combines industrial 

techniques with artisanal processes in a 

unique customizable bottle. The design 

incorporates two elements designed with 

strict sustainability standards: a custom glass 

piece available in five finishes and another 

piece serving as a cap and bottle base. The 

latter comes in six forms, resulting in thirty-six 

potential combinations when paired with 

six plug geometries. Each option is offered 

in three materials, each with three finishes, 

allowing users to personalize their own 

bottles. In total, there are 40,500 possible 

combinations to choose from. The bottle 

features a unique label displaying perfume 

information, packaged in a sturdy, lined 

box sealed with a customizable label. Users 

can personalize the components through 

a website, viewing and choosing various 

characteristics for each element. 

In a joint statement on behalf of ESTAL, 

Avery Dennison and KURZ, Vladimir Tyulpin, 

Avery Dennison’s market segment leader 

for Premium Packaging Solutions said: 

“Year after year our designers continue to push 

boundaries in luxury packaging design. This 

year’s designs invite us all to learn more about 

how to harness the power of packaging, and 

to jointly expand our knowledge of decorative 

materials and packaging containers. The 

teams involved have highlighted the endless 

possibilities of our industry and we are 

extremely proud that beyond the project 

itself, we are forming a dynamic, creative 

community of thinkers and rebels—all united 

by our love for glass, labeling, packaging, and 

the desire to create new things.” 


49

Mondi puts the fizz into 

Coca-Cola HBC Austria’s 

functional packaging solution 

• Coca-Cola HBC Austria and Mondi partnered to create 

an innovative paper sleeve that tightly wraps and secures 

bottle bundles during transit. 

• The new Hug-IT sleeve will secure 1.5-liter PET multi-packs 

of the Coca-Cola, Fanta, Sprite and Mezzo Mix brands. 

• Hug-IT replaces existing plastic shrink wrap, using paper as 

a more sustainable solution made from responsibly sourced fibres. 

Mondi created to replace conventional plastic 

shrink wrap around 1.5 litre sparkling soft drink 

multipacks produced by Coca-Cola HBC in 

Austria and keep them secure. Mondi’s Hug- 

IT, which keeps six bottles together during 

transportation, is made of Mondi’s Advantage 

SpringPack Plus, crowned by Guinness World 

Records as the strongest paper in the world. 

The Hug-IT sleeve has high tensile strength 

and incomparable stretchability, so it can be 

trusted to wrap around the six bottles tightly, 

keeping them upright and held together 

during transit – from factory site, to retailer, to 

the consumer’s home. It will secure 1.5-liter 

PET multi-packs of the Coca-Cola, Fanta, 

Sprite and Mezzo Mix brands and will be sold 

in retail outlets throughout Austria. Hug-IT 

is an innovative solution, and Advantage 

SpringPack Plus is currently the only paper on 

the market offering such unique capabilities, 

being strong enough holding the bottle 

bundles together as final Hug-IT solution. 

Advantage SpringPack Plus is 100 % 

kraft paper made from wood that is FSC 

Certified (with the licence code C012179) 

as being made with responsibly sourced 


provider for the beverage & liquid food industry, 

whose swift installation and close collaboration 

with Mondi made the process smooth and 

efficient. Expert teams from Mondi, Coca- 

Cola HBC and Krones worked closely together 

to meet the challenges related to required 

strength and stretchability of the paper. 

Mondi puts the fizz into Coca-Cola 

HBC Austria’s functional packaging solution. 

(Photos: Martin Steiger, PR263) 

fibres, and recyclable in existing paper 

recycling streams: paper has one of the 

highest recycling rates among packaging 

materials in Europe (82% within the EU ) and is 

convenient to dispose of for consumers. 

The Hug-IT solution has taken three years 

to complete, from conception through to 

planning, trialling, and getting the product 

onto shelf. Its development involved a number 

of Mondi’s divisions and cross-segment 

collaboration, making the most of the 

company’s expertise in paper packing and 

converting and creating more sustainable, 

technically advanced solutions. The sleeves are 

engineered on automated machinery provided 

by Krones, a technology group and service 

Felix Sprenger, Supply Chain Director at Coca- 

Cola HBC Austria, says: “The careful use of 

resources and recyclable materials is one of 

the most important pillars in our sustainability 

strategy and plays a central role in the design 

of the sustainable packaging mix for the 

Austrian market. With the introduction of our 

new solution, which is unique in the world to 

date, we will be able to reduce material use 

by a further 200 tons of plastic per year in the 

future. It was a pleasure to work with Mondi 

and our other partners to jointly walk the talk 

contributing to a circular economy.” 

Silvia Hanzelova, Sales Director Speciality Kraft 

Paper at Mondi, adds: “Our approach is paper 

where possible, plastic when useful - and the 

shrink wrap solution that is used for bundling 

bottles across continents and industries 

provides the ideal opportunity to put that into 

practice. By producing a paper as strong as 

this, we are able to replicate what the plastic 

shrink wrap does, delivering secure and safe 

transportation of multipacks with our Hug-IT 

paper sleeves that reduce plastic use.” 

Mondi puts the fizz into 

Coca-Cola HBC Austria’s 

functional packaging solution. 

(Photo: Christian Lendl, PR263) 


51

Inspired 

by the nature 

JANUARY-FEBRUARY 2023 

www.plantbasedfoodnews.com 

Consuming plant-based products habit growing fast 

More natural 

Gulfood 

deserves applauses 

PRINT COPIES 

8,650 

+ 

+ 

DIGITAL COPIES 

OVER 58,000 

AT ALL MAJOR 

TRADE SHOWS 

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

yumpuu, magzter and Turkcell Application. 

www.plantbasedfoodnews.com

Go discover 

what’s new in 

nutraceuticals 

Be among the first to see, experience 

and take advantage of the latest innovations 

14-16 May 2024 Geneva 

vitafoods.eu.com

Moringa seeds 

relieve fatigue and 

reduce back pain, 

study finds 

Is the “wonder tree” the 

new superfood to counter 

work-related stress? A 

Japanese study thinks so! 

Published study conducted by the Ueno- 

Asagao Clinic in Tokyo, Japan, has shown 

that specific highly concentrated Moringa 

seed extract S can effectively alleviate the 

symptoms associated with computer work 

in healthy middle-aged adults: fatigue, 

back pain, stiff shoulders and strained eyes. 

After four weeks of daily supplementation 

with 120 mg of Moringa seed extract S, the 

severity of these stress- and posture-related 

symptoms among the study participants was 

significantly reduced. 

Brave New Work? Even if the on-trend and 

much praised New Work model actually 

impacts current job practices — whether in the 

office or on the beach — most employees will 

still sit at their computers with their backs bent. 

Of the 86% of staff who use a computer, for 

example, 78% experience physical fatigue and 

related symptoms. It not only affects quality of 

life, but also, in the long-term, employee health 

and the ability to work. At the same time, more 

and more people are looking for alternatives 

to conventional medicine and commonly 


an isothiocyanate that affects or inhibits key 

signaling pathways that are upregulated in 

cancer and immune disorders. In addition, 

effects on chemoprotection and its antitumoral, 

antioxidant and anti-inflammatory 

properties have also been shown. 

A four-week study conducted by a team of 

scientists at the Ueno-Asagao Clinic inTokyo 

has now examined these effects in humans. 

The study was designed as a randomized, 

parallel, double-blind and placebo-controlled 

investigation. Among the randomly selected 

healthy subjects were 18 middle-aged 

men and 22 women with somewhat severe 

symptoms. The compressed 120 mg tablets, 

which contained 12 mg of glucomoringin, the 

main glycosinolate, ensured that the active 

ingredient was only absorbed in the intestine 

via delayed release where glucomoringin is 

enzymatically converted to moringin. 

The findings evaluated the effect of the 

moringa seed extract on daily fatigue and 

lower back pain, and showed a significant 

decrease in fatigue, lower back pain, 

shoulder stiffness and eye strain. The effect 

measured by the visual analog scale (VAS) 

pain score was significantly better than in the 

control group after only two weeks. Before 

that, the anti-fatigue effect of moringa leaves 

was documented in an experiment with 

rats. The tablets were provided by plantbased 

ingredient expert, Taiyo, who also 

commissioned the study. 

used painkillers. Herbal Moringa olifeira, part 

of the fast-growing Moringaceae tree family, is 

a particularly suitable replacement because 

of its nutrient profile. Many parts of the tree, 

including its roots, have found their way into 

the food chain in tropical and subtropical 

regions. Moreover, Moringa is said to have 300 

medicinal effects in Ayurvedic medicine. 

Recent in vivo and in vitro studies have 

already demonstrated the pharmacological 

benefits of the phytochemical moringine, 

Dr Stefan Siebrecht, Managing Director at 

Taiyo’s German subsidiary, says: “Now that 

the anti-inflammatory health benefits of 

glucomoringin have been proven and we 

know that it works both in the laboratory and 

in the human body, it’s a good signal for 

manufacturers of dietary supplements and 

foods with value-added ingredients. The pain 

relief effect can be achieved with the help of 

tablets, which is important from a European 

perspective, because only dried and/or 

powdered ingredients are currently available 

on our continent. It’s also important to know 

that — as with all sought-after herbal raw 

materials — a great deal depends on personal 

contacts with the producers, controlled 

cultivation conditions and a strictly monitored 

supply chain in which food counterfeiters have 

no chance. This is guaranteed with Taiyo.” 


55

30 APR - 2 MAY 2024 

RIYADH FRONT, SAUDI ARABIA 

THE BIGGEST 

FOOD & BEVERAGE 

MANUFACTURING 

EVENT IN 

SAUDI ARABIA 

The opportunities are incredible, 

the time is now. 

R E G I S T E R T O V I S I T 

IN AFFILIATION WITH 

#SAUDIFOODMANUFACTURING2024 | SAUDIFOODMANUFACTURING.COM

Food & Ingredients International April 2024

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