Food & Ingredients International May 2024

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ISSN 2149-2611<br />

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

SIGEP Observatory<br />

Summer <strong>2024</strong>:<br />

Gelato,<br />

data and<br />

trends<br />


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

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

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

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

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

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

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

involved in private label.<br />

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

28-29 MAY 2O24<br />


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






SNACKS<br />

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



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


TRENDS<br />

TASTES<br />








THIS<br />

MONTH<br />


6<br />

Ayfood Industries<br />

freezes fresh, heats<br />

and bakes fresh<br />

8<br />

Unveiling excellence:<br />

“PLMA <strong>2024</strong> World<br />

of Private Label<br />

<strong>International</strong> Trade Show”<br />

12<br />

The first edition<br />

of Fruit Attraction in Brazil<br />

reflects the potential<br />

of the Brazilian fruit<br />

and vegetable sector<br />

16<br />

Responsibility<br />

meets progress:<br />

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

the signpost for the food<br />

and beverage industries<br />

26<br />

Natural ingredient<br />

solutions support<br />

artisanal baking on<br />

an industrial scale<br />

30<br />

Myco launch<br />

plant-based range<br />

that could ‘revolutionise’<br />

food production in UK<br />

47<br />

Sweets & Snacks Expo<br />

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

Most Innovative<br />

New Product<br />

Awards Winners


Ayça SARIOGLU<br />

Coordinator<br />

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

Privacy please!<br />

It sounds so good to do something<br />

for others, to contribute to their<br />

success, to grow their brand name…<br />

Private label business does exactly<br />

this. It establishes real collaborations<br />

between the industry members. And<br />

this valid for all industries because<br />

the nature of this work is common for<br />

every industry branch.<br />

PLMA is one of the best events of the<br />

private label business. Its annual World<br />

of Private Label <strong>International</strong> Trade<br />

Show brings retailers together with<br />

manufacturers to help them find new<br />

products, make new contacts, and<br />

discover new ideas that help their private<br />

label programs succeed and grow.<br />

As always, PLMA <strong>2024</strong> will be the focal<br />

point of the largest concentration of<br />

private label professionals in the industry.<br />

Visiting trade shows serves many<br />

purposes, of which four come<br />

forefront: meeting new and existing<br />

suppliers, sourcing for new products,<br />

ensuring supply chain stability and<br />

growing one’s business.<br />

PLMA has provided all that, and more,<br />

since its very first World of Private<br />

Label held in 1986. And it continues<br />

to do so, as private label value shares<br />

meanwhile exceed 30% in fifteen<br />

European countries and 50% in six<br />

European countries.<br />

As always, we will be there to offer our<br />

complementary copies to the industry<br />

professionals and to follow and cover<br />

the trends, trade, innovations and<br />

other developments.<br />

I wish lucrative business<br />

for all attendees.<br />

Publisher<br />

Hüseyin Ferruh IŞIK<br />

on behalf of<br />

ISTMAG<br />

Magazin Gazetecilik Yayıncılık<br />

İç ve Dış Tic. Ltd. Şti.<br />

Managing Editor (Responsible)<br />

Mehmet SOZTUTAN<br />

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

Advisory Editor<br />

Ali ERDEM<br />

info@img.com.tr<br />

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

Sales Coordinator<br />

Ayca SARIOGLU<br />

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

+90 212 454 22 33<br />

Technical Manager<br />

Tayfun AYDIN<br />

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

Advisory Graphics & Design<br />

Hakan SOZTUTAN<br />

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

Digital Assets Manager<br />

Emre YENER<br />

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

Subscription<br />

sales@img.com.tr<br />





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


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

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


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

Yenibosna - Bahçelievler / İSTANBUL / TÜRKİYE<br />

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

www.foodingredientsmag.com<br />

sales@img.com.tr<br />

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

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

Celebrating our<br />

60th Anniversary<br />

Lemon Juice, Oil, Peel, and Pulp<br />

Crafted Responsibly and Sustainably<br />

Join us @citromaxgroup<br />


BRIEF<br />

First plant-based coffee creamer<br />

containing only real food ingredients,<br />

including pea, hemp and pumpkin seed<br />

protein debuts in Sweet & Creamy Flavor<br />

Laird Superfood, Inc. (NYSE American: LSF), a leader in functional coffee and creamers known for<br />

its collection of plant-based superfood products with adaptogens, has launched Laird Superfood<br />

Protein Creamer containing 12 grams of protein per serving. The powder blends smoothly into coffee<br />

or tea to give a nutritional and energy boost from a proprietary mix of pea, hemp and pumpkin seed<br />

protein, naturally occurring MCTs from coconut, and the brand’s Performance Mushroom Blend.<br />

Laird Superfood Protein Creamer is a way to consume protein during any coffee break — important<br />

because the body doesn’t store amino acids (Harvard T.H. Chan School of Public Health), and they<br />

need to be ingested at multiple times throughout the day. An excellent source of protein, the new<br />

product is also ideal for people following the trending 30-30-30 rule which focuses on early morning<br />

exercise and protein intake for weight loss.<br />

“Laird Superfood is excited to be the first-to-market with a plant-based protein coffee creamer that’s<br />

made from only clean ingredients that consumers can recognize by name,” said Jason Vieth, CEO<br />

of Laird Superfood. “After years of development, we are proud to be launching a Protein Creamer<br />

that is smooth, creamy and delicious. And with 12 grams of protein in every serving, our new Protein<br />

Creamer introduces an entirely new wellness benefit into our coffee portfolio.”<br />

The Coca-Cola Company and<br />

Microsoft announce five-year<br />

strategic partnership to accelerate<br />

cloud and generative AI initiatives<br />

Microsoft Corp. and The Coca-Cola Company on Tuesday announced a five-year strategic<br />

partnership to align Coca-Cola’s core technology strategy systemwide; enable the adoption of<br />

leading-edge technology; and foster innovation and productivity globally.<br />

As part of the partnership, Coca-Cola has made a $1.1 billion commitment to the Microsoft Cloud and its<br />

generative AI capabilities. The collaboration underscores Coca-Cola’s ongoing technology transformation,<br />

underpinned by the Microsoft Cloud as Coca-Cola’s globally preferred and strategic cloud and AI platform.<br />

Through the partnership, the companies will jointly experiment with groundbreaking new technology<br />

like Azure OpenAI Service to develop innovative generative AI use cases across various business<br />

functions. This includes testing how Copilot for Microsoft 365 could help improve workplace productivity.<br />

Nasoya unveils new Plantspired<br />

Plant-Based Chick’n<br />

Nasoya, a pioneer in the plant-based foods revolution and maker of the country’s #1 brand of tofu,<br />

today expands further into the new plant-based meat category with the launch of Plantspired<br />

Plant-Based Chick’n. Hitting grocery store shelves this month with initial availability at Albertsons and<br />

Meijer, Plant-Based Chick’n will be available in two delicious Asian-Inspired flavors: Kung-Pao and<br />

Bee-Free Honey Garlic.<br />

The launch of Plantspired Plant-Based Chick’n cements Nasoya’s status as a leader in the growing<br />

plant-based meat category. Plantspired Plant-Based Chick’n follows the successful introduction of<br />

Plantspired Plant-Based Steak in 2022, which the brand saw 155% sales growth for in 2023. Looking<br />

to build on the momentum of Plantspired Plant-Based Steak, Plantspired Plant-Based Chick’n marks<br />

Nasoya’s first foray into plant-based chicken alternatives.<br />



LEM N<br />

ON THE<br />

CAKE *<br />

*Pastanın üstünde limon, SIAL Paris<br />

60. yıl dönümünü kutlamak için bu özel<br />

amblemi onurlandırıyor.<br />

sialparis.fr’de buluşalım<br />


Giriş kartınız<br />

50%<br />

indirimli<br />

PARİS<br />

19 — 23 Ekim <strong>2024</strong><br />

Temas : Müge Gezeroğlu muge.gezeroglu@promosalons.com.tr

Ayfood Industries freezes fresh,<br />

heats and bakes fresh<br />

Based in Karachi, Pakistan,<br />

A&Y <strong>Food</strong> Industries Pvt<br />

Ltd, with their brand name<br />


gained global recognition<br />

as one of the most reliable<br />

and emerging name in<br />

the Frozen food business.<br />

Their portfolio caters<br />

over 140+ products in the<br />

categories of Frozen Ready<br />

to Cook, Heat & Eat, Bake<br />

& Eat, and Frozen Fruits &<br />

Vegetables.<br />

We spoke with Bilal Yousuf,<br />

Director of the company about<br />

their success story. Full text of the exclusive<br />

interview follows:<br />

Can you provide an overview<br />

of Ayfood Industries, including its history,<br />

mission and core values?<br />

A&Y <strong>Food</strong> Industries Pvt Ltd, found in 2016, started<br />

its operations in 2019 is an export-oriented<br />

company based in Karachi, Pakistan. The<br />

company is run by a team which is originated<br />

with a clear objective to cater the best food<br />

products in the different categories of frozen<br />

ready to cook, heat & eat, bake & eat, frozen<br />

fruits and frozen vegetables.<br />

We believe in constant rapid growth and<br />

innovation, hence, each product under the<br />

brand name of A&Y <strong>Food</strong> Industries Pvt Ltd<br />

positions for, and signifies high quality product<br />

that is made to meet and satisfy end consumers.<br />

The wide range of products are prepared<br />

delicately and thus extra attention is paid on<br />

procuring finest and best quality ingredients easy<br />

to prepare and promise impeccable results Our<br />

mission and vision is to be a globally recognized<br />

name, at the forefront<br />

in Ready to Cook, Heat<br />

and Eat, Nuts and Snacks<br />

and to achieve growth<br />

annually by product line<br />

expansion, innovation<br />

and continuous up<br />

gradation in technology<br />

processes, sensitivity<br />

and responsiveness to<br />

customers needs and<br />

gaining customer delight.<br />

We have all internationally<br />

acknowledged and<br />

respectful certificates<br />

such as FSSC 22000, ISO<br />

9001:2015, HACCP, VEGAN, HALAL.<br />

Which international markets does Ayfood<br />

Industries currently export its products to?<br />

Our products are shipped globally notably USA,<br />

Canada, The Netherlands, Switzerland, The<br />

United Kingdom, G.C.C, Singapore, Australia and<br />

New-Zealand.<br />

Can you describe the company’s strategies for<br />

entering and expanding into new export markets?<br />

Expanding into new export markets involves a<br />

blend of strategic planning, market research,<br />

and execution. Our company focuses on<br />

market research and analysis, targeting the<br />

right audience thru campaigns, social media,<br />

Export directly to the new market with proper<br />

distribution channels, with the right budget for<br />

marketing and promotion, building partnerships<br />

and networks.<br />

What is the monthly production capacity<br />

of your company?<br />

The total production capacity is 40 million<br />

pieces annually.<br />

Can you explain your company’s approach<br />

to private label Manufacturing? What types<br />

of private label products does the company<br />

offer, and how customizable are they?<br />

Our company is the preferred choice in private<br />

labels. We already cater private labels to a<br />

number of brands globally who are supplying<br />

to Retail outlets, HORECA and chain stores like<br />

ASDA, Sainsbury, Costco, and Carrefour. We<br />

also are flexible in terms of recipe, packaging<br />

modifications and alterations. We have an<br />


in-house creative department<br />

who can help design Logo,<br />

Packaging, and all types of<br />

promotional materials.<br />

How does Ayfood Industries<br />

collaborate with clients<br />

on private label projects from<br />

conception to delivery?<br />

We have an In-house creative<br />

team who can assist from concept,<br />

placements and design all types of materials for<br />

the clients at all stages, the clients are kept under<br />

full confidence with their approval on each<br />

job, the final job is sent to the client thru DHL<br />

and upon satisfaction the team proceeds with<br />

printing of the materials. During the printing job<br />

is online, our team members are present at that<br />

facility to ensure no stones are left unturned.<br />

Which shows do you attend in <strong>2024</strong>? If you<br />

are planning to attend in PLMA and SIAL Paris,<br />

which products will you highlight in your stand?<br />

Our company focuses on trade shows<br />

participation and we have exhibited in Dubai<br />

Gulfood consistently since 2019 till <strong>2024</strong> and<br />

looking forward for 2025 Gulfood show as well.<br />

We have also exhibited in fine foods Australia,<br />

and we are exhibiting in <strong>2024</strong> SIAL PARIS show<br />

to be held in October<br />

<strong>2024</strong>. We will be<br />

displaying all our<br />

product ranges at the<br />

show and will perform<br />

live cooking and free<br />

tasting throughout the<br />

show in SIAL PARIS <strong>2024</strong>.<br />

Are there any new products or market<br />

expansions on the horizon for Ayfood Industries?<br />

Apart from Ethnic food products which are<br />

recognized globally, our company has also started<br />

to produce and export North African ethnic<br />

food products. EU markets is our top agenda for<br />

the year <strong>2024</strong> till 2026 and we will exhibit and<br />

participate in all EU shows starting from <strong>2024</strong>.<br />

Anything you would like to highlight?<br />

The company started its operations from 2019<br />

and within a short span of time the company<br />

has gained market share, known to be the<br />

top seller and producer of all types Ethnic<br />

and North African frozen food products.<br />

The company is also the leader/ innovator<br />

in launching numerous products that were<br />

only available in the street. The company has<br />

established themselves as the preferred choice<br />

of Quality food products.

Unveiling excellence:<br />

“PLMA <strong>2024</strong> World of Private Label<br />

<strong>International</strong> Trade Show”<br />

PLMA’s <strong>2024</strong> World of Private Label<br />

<strong>International</strong> Trade Show, which is scheduled<br />

on 28 and 29 <strong>May</strong> at the RAI Amsterdam<br />

Convention Centre, is the premier gathering<br />

for the private label industry for sourcing and<br />

business opportunities.<br />

With a record-breaking 2,850 exhibitors<br />

representing over 70 countries, this year’s<br />

trade show promises to be larger and more<br />

dynamic than ever. An additional exhibit<br />

hall will be used to accommodate the<br />

strong demand for exhibit space.<br />

The World of Private Label welcomes more<br />

than 60 national and regional pavilions.<br />

Among the new pavilions are: Dubai,<br />

Egypt, Georgia, Germany (Thuringia), Italy<br />

(Organic), Poland, South Korea, Thailand<br />

and the Netherlands.<br />


The latest trends in food and non-food<br />

- including organic, plant-based and<br />

sustainable products and packaging - will be<br />

on display on the trade show floor.<br />

The trade show is expected to attract more<br />

than 16,000 professionals; retail buyers from<br />

supermarkets, discounters, hypermarkets,<br />

convenience stores and specialty stores<br />

and more, from over 120 countries from all<br />

continents. The show is appropriately themed<br />

“Connect. Source. Grow.”<br />

One retail executive said the show provides<br />

the ideal opportunity to source new products<br />

and strengthen business relationships.<br />

“World of Private Label is a must-go and a<br />

recurrent happening for our company on our<br />

calendars. We return every year,” the retailer said.<br />

One of the popular parts of the trade show is<br />

the innovation and new product development<br />

area known as the Idea Supermarket. This<br />

section features private label ranges from<br />

64 supermarkets, hypermarkets, discounters,<br />

specialty stores and drugstores around the<br />

world. Also, in this area is the New Product Expo,<br />

which will feature 500+ new products developed<br />

by exhibitors. Plus, there will be a display of<br />

winning products from retailers that earned an<br />

award in <strong>International</strong> PLMA Salute to Excellence<br />

Awards for best private label product of <strong>2024</strong>.<br />

This year’s pre-show seminar programme<br />

will be enhanced by concurrent workshops<br />

that will be led by industry experts touching<br />

relevant topics in a smaller interactive setting.<br />

Participation in the seminars and workshops<br />

is free of charge to all registered retailers,<br />

exhibitors, visitors, and industry professionals.<br />

At PLMA, connections are made, ideas are<br />

shared and success stories are written. Join us<br />

for an unparalleled journey into the world of<br />

private label excellence.<br />

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


On the brink of summer, Sigep Observatory<br />

(46th <strong>International</strong> Artisan Dolce World Expo,<br />

organised in Italy by IEG - Italian Exhibition<br />

Group, at Rimini Expo Centre from 18th to 22nd<br />

January 2025) takes a snapshot of data and<br />

trends in the European gelato industry.<br />

Sigep Observatory:<br />

Flavia Morelli,<br />

head of IEG’s<br />

food and beverage<br />

trade shows;<br />

Marco Carniello,<br />

CBO of IEG.<br />

SIGEP<br />

Observatory<br />

Summer<br />

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

Gelato, data<br />

and trends<br />

• Consumption in Europe:<br />

between +3 and +5%<br />

in Spain; up to +12%<br />

in Italy in the art cities<br />

• New flavours?<br />

White chocolate and<br />

asparagus in Germany<br />

• From Italy, gelato<br />

in homage to Sinner:<br />

carrot, tangerine, lemon<br />

The European and Italian Scenario: Forecasts<br />

for Summer <strong>2024</strong><br />

Marco Carniello (pictured), CBO of IEG, explains:<br />

“In Italy, Spain, France, Germany and the UK,<br />

2.2 billion gelatos were sold in 2023, a year<br />

in which, according to CREST-Circana data,<br />

gelato consumption in Europe grew by 4.7%.<br />

Circana forecasts an increase in <strong>2024</strong> thanks<br />

to consumers who see gelato as an accessible<br />

pleasure in a still uncertain economic context.”<br />

Flavia Morelli (pictured), head of IEG’s food and<br />

beverage trade shows, adds: “In Italy in particular,<br />

according to economic categories, such as the<br />

Italian Association of Gelato Makers, the positive<br />

sales performances recorded this spring imply<br />

an estimated increase in consumption in Italy<br />

up from 6% to 12% in art cities due to the high<br />

number of international tourists.”<br />

Summer Trends: A thousand flavours under the sun<br />

For Summer <strong>2024</strong>, Italian master gelato maker,<br />

Giancarlo Timballo, President of the Gelato<br />

World Cup, will be creating new flavours<br />

drawing on local traditions and working<br />

with local products. His proposals include<br />

raspberry and rosemary gelato.<br />

Eugenio Morrone, a master gelato maker with<br />

two famous gelato parlours in Rome, has created<br />

a carrot, tangerine and lemon gelato in homage<br />

to the great Jannik Sinner. The “surprise,” however,<br />

is the return of the tiramisu flavour, increasingly in<br />

demand, especially among foreign tourists.<br />

Marco Miquel Sirvent, president of the<br />

Asociación Nacional Heladeros Artesanos de<br />

España, highlights the health aspect with a<br />

trend for purchasing low-sugar gelato (although<br />

nougat, vanilla and chocolate continue<br />

to endure). Forecasts for summer <strong>2024</strong> are<br />

optimistic with a 3-5% increase in consumption.<br />

German consumers are poised between<br />

great classics and curiosity for new ideas, as<br />

explained by Dario Fontanella, founder of<br />

a well-known gelato parlour in Mannheim,<br />

Germany, which, for summer <strong>2024</strong>, is offering<br />

white chocolate gelato with asparagus, typical<br />

of the Baden-Württemberg region. New flavours<br />

include bergamot with curry and wasabi.<br />


The first edition of Fruit<br />

Attraction in Brazil reflects<br />

the potential of the Brazilian<br />

fruit and vegetable sector<br />

Fruit Attraction, one of the world’s leading<br />

international trade fairs for the fruit and<br />

vegetable sector, has closed its first edition in<br />

Brazil, at the São Paulo Expo. The three-day<br />

event brought together the entire production<br />

chain of the sector, with the presence<br />

of 45 countries and 8 Brazilian states (São<br />

Paulo, Bahia, Pernambuco, Rio Grande do<br />

Norte, Maranhão, Pará, Espírito Santo and<br />

Paraná) and 12,000 visitors.<br />

Fruit Attraction São Paulo brought together<br />

more than 300 exhibiting brands from 15<br />

different nationalities - France, Netherlands,<br />

Italy, Portugal, Greece, Spain, Argentina, Chile,<br />

Uruguay, the United States, New Zealand, Egypt,<br />

Turkey and Israel, as well as Brazil, demonstrating<br />

the international nature of the event and the<br />

attractiveness of the national market.<br />

“Fruit Attraction São Paulo is born as the<br />

international fair of reference for the fruit<br />

and vegetable market in the southern<br />

hemisphere, alternating and harmonizing with<br />

Fruit Attraction Madrid, which is the leading<br />

event in the northern hemisphere. This fair will<br />

be the meeting point, not only for producers<br />

from all the Brazilian states, but also from Latin<br />

American countries. At IFEMA MADRID we are<br />

proud to be able to contribute to the growth<br />

of the local fruit and vegetable market and<br />

to be able to share our specialized knowhow<br />

for this”, says Jaime Martín, Director of<br />

<strong>International</strong> Expansion at IFEMA MADRID.<br />

With 12,000 visitors, the fair brought together<br />

more than 45 countries and 8 Brazilian states;<br />

new business is expected to generate<br />

1 billion reais in the next 12 months.<br />


“We are very satisfied with the results of the first<br />

edition of this flagship IFEMA MADRID show in<br />

Brazil, which featured more than 300 exhibiting<br />

brands. We have already noticed many visitors<br />

interested in participating as exhibitors in the<br />

next edition and a high rate of renewal requests,<br />

as well as an increase in the area of those who<br />

have already exhibited with us this year”, says<br />

Maurício Macedo, General Manager of Fiera<br />

Milano Brasil, co-organizer of the event.<br />

The structure set up was one of the positive<br />

points for Guilherme Coelho, President of<br />

Abrafrutas (Brazilian Association of Producers<br />

and Exporters of Fruit and Fruit Products). “I am<br />

very happy with Fruit Attraction São Paulo, a<br />

fair that is here to stay. Important elements such<br />

as good stands, business meetings, content<br />

panels and, above all, crowded aisles indicate<br />

that the event will consolidate”, he said.<br />

The next edition will increase in size,<br />

occupying two pavilions of the São Paulo<br />

Expo. “We knew that this first edition would be<br />

very good because of the Brazilian tradition<br />

and the successful experience of IFEMA<br />

MADRID, which have been great drivers and<br />

will undoubtedly help us to organise an even<br />

better fair next year. Our expectations are<br />

already very high”, adds Macedo.<br />

The event featured an interactive experience<br />

and forum with more than 20 hours of content.<br />

Renowned chefs prepared recipes with the<br />

ingredients exhibited in the Cooking Show by<br />

São Paulo Negócios space. The Fruit Forum,<br />

sponsored by the governments of Bahia and<br />

Maranhão, the Port of Suape and Apex Brasil,<br />

marked the new trends and opportunities for<br />

those who are or wish to be entrepreneurs in<br />

the fruit and vegetable sector.<br />

New business<br />

The performance of Fruit Attraction São Paulo<br />

is a reflection of the good moment Brazil is<br />

experiencing on the world stage. The country<br />

broke a record for fruit exports in 2023, with a 26%<br />

increase in sales compared to 2022, reaching<br />

the R$1.2 billion mark, according to Abrafrutas.<br />

In partnership with the Brazilian Export and<br />

Investment Promotion Agency (Apex), the<br />

fair also featured the <strong>International</strong> Buyers<br />

Programme, which brought together buyers<br />

from 33 different countries and held more than<br />

a thousand business meetings during the three<br />

days of the fair, which should generate sales<br />

worth R$1 billion in the next 12 months.<br />

Victor Rodrigues Ferreira, Sebrae’s<br />

national agribusiness analyst, assessed<br />

the participation of the production chain<br />

positively. “Producers experienced this<br />

range of opportunities, facilitating new<br />

business. We need a space like this in Brazil<br />

and this first edition sowed the seeds. I believe<br />

that next year, with more time, the number of<br />

visitors will increase even more”, he said.<br />

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


Two new research studies reinforce<br />

Prunes’ role in optimal health<br />

Prunes may help reduce belly fat and the risk for cardiovascular disease<br />

while improving gut health, among other health benefits, according to new research.<br />

Two newly published studies add to an<br />

already robust body of clinical research on<br />

prunes’ myriad health benefits. The tasty store<br />

cupboard staple is a nutritional powerhouse<br />

that may benefit gut microbiome health, bone<br />

health, heart health and more.<br />

The latest discoveries come from The Prune<br />

Study, a 12-month randomised controlled trial<br />

conducted with 183 postmenopausal women<br />

aged 55 to 75, who were divided into three<br />

groups instructed to either consume 50 grams<br />

or 100 grams of prunes daily, or none at all.<br />

Prunes, Belly Fat & Heart Health<br />

A new study published in the Journal of Nutrition<br />

showed that eating 100 grams of prunes daily<br />

may help prevent changes in fat distribution<br />

around the central region of the body,<br />

especially belly fat. The increase of belly fat is<br />

common in postmenopausal women and when<br />

excessive, can be a risk factor for cardiovascular<br />

disease. Not only is this good news for the<br />

waistline; it’s good news for the heart as well. [1]<br />

“While changes in body fat distribution and<br />

body mass index (BMI) are related generally<br />

to ageing, a growing body of research shows<br />

that where the body holds its fat mass is strongly<br />

associated with menopause transition,” said<br />

principal investigator Mary Jane De Souza,<br />

PhD, professor, Department of Kinesiology,<br />

Pennsylvania State University. “Increased belly<br />

fat matters when it comes to disease risk, and<br />

dietary patterns can help impact fat distribution.<br />

Findings from this research show a daily diet that<br />

includes prunes may help reduce that belly fat.”<br />

Prunes & the Gut-Bone Health Connection<br />

Published in Frontiers in Nutrition, a second<br />

study delved deeper to uncover differences<br />

in the gut bacteria of the women who<br />

experienced a positive change in their bone<br />

density compared with those who saw no<br />

change after eating 50 to 100 grams of prunes<br />

daily over a 12-month period. [2] Interestingly,<br />

those who had an increase in bone density<br />

after eating prunes had a higher abundance<br />

of a certain type of “good” gut bacteria that is<br />

associated with more efficiently breaking down<br />

nutrients and bioactive parts of prunes for the<br />

body’s use. This same group also experienced<br />

a drop in inflammation throughout the body. [3]<br />

“As a nutrient-rich fruit, prunes have a<br />

combination of minerals, vitamin K, phenolic<br />

compounds and fibre that is unique among<br />

foods and is important for bone integrity,”<br />

De Souza said. “These study findings add<br />

to the growing body of precision nutrition<br />

research and highlight a greater potential<br />


for prunes to positively impact health<br />

outcomes through a personalised dietary<br />

recommendation approach.”<br />

Exploring the Full Spectrum of Prunes’<br />

Health Benefits<br />

Prunes pack a powerful punch of important<br />

vitamins, minerals, antioxidants and fibre,<br />

and the scientific evidence of their nutritional<br />

power continues to build.<br />

Gut Health Guardians<br />

Studies have indicated that prunes are<br />

superior to psyllium, the primary component<br />

in numerous over-the-counter laxatives, for<br />

relieving constipation. [4] A 2022 study found that<br />

consumption of prunes is linked to an increase<br />

in a particular gut bacteria associated with<br />

lowering inflammatory markers in the body. [5]<br />

daily over a six-month period reduced their<br />

levels of total cholesterol, oxidative stress,<br />

and inflammatory markers—risk factors for<br />

cardiovascular disease—when compared to a<br />

group that did not include prunes in their diet. [7]<br />

“Collectively, the studies conducted on prunes<br />

show that the body is a synergistic machine—<br />

it’s highly interconnected when it comes<br />

to health outcomes and risks for chronic<br />

diseases,” said Leslie Bonci, MPH, RDN, CSSD,<br />

LDN. “The key takeaway across all of these<br />

studies is that incorporating prunes daily into a<br />

healthy dietary pattern can be a simple and<br />

delicious way to help women reduce their risk<br />

of chronic diseases and age more healthfully.”<br />

Bone Protectors<br />

Numerous studies have demonstrated the<br />

bone-protective effects that prunes may<br />

provide, particularly for women with an<br />

increased risk for osteoporosis. Findings<br />

from a review study show post-menopausal<br />

women who consumed 100 grams of prunes<br />

daily for one year better retained bone<br />

mineral density compared to those in the<br />

control group over the next five years. [6]<br />

Heart Health Heroes<br />

A 2021 study showed that postmenopausal<br />

women who ate 50 to 100 grams of prunes<br />

[1] Damani JJ, Rogers CJ, Lee H, Strock NC, Koltun KJ, Williams NI, Weaver C, Ferruzzi MG, Nakatsu<br />

CH, De Souza MJ . “Effects of prune (dried plum) supplementation on Cardiometabolic Health in<br />

postmenopausal women: An ancillary analysis of a 12-month randomized controlled trial, the prune<br />

study.” J Nutr. <strong>2024</strong> Mar 13:S0022-3166(24)00161-5. https://doi.org/10.1016/j.tjnut.<strong>2024</strong>.03.012.<br />

[2] Simpson AMR, De Souza MJ, Damani J, Rogers CJ, Williams NI, Weaver CM, Ferruzzi MG, Nakatsu<br />

CH. Gut microbes differ in postmenopausal women responding to prunes to maintain hip bone mineral<br />

density. Front Nutr. <strong>2024</strong> Apr 18;11:1389638. doi: 10.3389/fnut.<strong>2024</strong>.1389638.<br />

[3] Damani JJ, Oh ES, De Souza MJ, Strock NC, Williams NI, Nakatsu CH, Lee H, Weaver C, Rogers CJ.<br />

Prune consumption attenuates proinflammatory cytokine secretion and alters monocyte activation in<br />

postmenopausal women: Secondary outcome analysis of a 12-mo randomized controlled trial: The Prune Study.<br />

J Nutr. 2023 Nov 19:S0022-3166(23)72732-6. doi: 10.1016/j.tjnut.2023.11.014. Epub ahead of print. PMID: 37984741.<br />

[4] Attaluri A, Donahoe R, Valestin J, Brown K, Rao SS. Randomized clinical trial: Dried plums (prunes) vs.<br />

psyllium for constipation. Aliment Pharmacol Ther. 2011 Apr;33(7):822-8. doi: 10.1111/j.1365-2036.2011.04594.x.<br />

Epub 2011 Feb 15. PMID: 21323688.<br />

[5] Simpson, AMR, De Souza, MJ, Damani, J, Rogers, C, Williams, NI, Weaver, C, Ferruzzi, MG, Chadwick-<br />

Corbin, S, Nakatsu, CH. Prune supplementation for 12 months alters the gut microbiome in postmenopausal<br />

women. <strong>Food</strong> Funct. 2022 Nov 28;13(23):12316-12329. doi: 10.3390/horticulturae9050584<br />

[6] Arjmandi BH, Johnson SA, Pourafshar S, Navaei N, George KS, Hooshmand S, Chai SC, Akhavan<br />

NS. Bone-protective effects of dried plums (prunes) in postmenopausal women: Efficacy and possible<br />

mechanisms. Nutrients. 2017 <strong>May</strong> 14;9(5):496. doi: 10.3390/nu9050496. PMID: 28505102; PMCID: PMC5452226.<br />

[7] Hong MY, Kern M, Nakamichi-Lee M, Abbaspour N, Ahouraei Far A, Hooshmand S. Dried plum consumption<br />

improves total cholesterol and antioxidant capacity and reduces inflammation in healthy postmenopausal<br />

women. J Med <strong>Food</strong>. 2021 Nov;24(11):1161-1168. doi: 10.1089/jmf.2020.0142. Epub 2021 <strong>May</strong> 11. PMID: 33978491.<br />

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


• Focus on ‘Responsibility’<br />

• Keynote from The Club<br />

of Rome<br />

• Trade visitors from<br />

133 countries<br />

• New ‘Environment &<br />

Energy’ exhibition area<br />

Responsibility meets progress:<br />

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

as the signpost for the food<br />

and beverage industries<br />

Anuga <strong>Food</strong>Tec <strong>2024</strong> has once again<br />

reinforced its position as a primary supplier<br />

trade fair and a central platform of the global<br />

food and beverage industries. ‘Responsibility’<br />

was the top theme of the trade fair and its<br />

extensive trade programme, which provided<br />

answers to questions from the fields of<br />

alternative protein sources, energy and water<br />

management, digitalisation and artificial<br />

intelligence. New technologies and concepts<br />

for sustainable management of natural<br />

resources along the entire value creation<br />

chain were presented. The participation of<br />

1,307 companies and nearly 40,000 trade<br />

visitors from 133 countries reinforces the<br />

position of Anuga <strong>Food</strong>Tec as a pioneer for<br />

future-related solutions in food technology.<br />

“At this year’s Anuga <strong>Food</strong>Tec, it became clear<br />

that true responsibility extends well beyond daily<br />

business; it is the driving force for sustainable<br />

and long-term growth. In every discussion, every<br />

presentation and every new product, we saw<br />

how decisive it is to make brave decisions today<br />

for our common future”, Oliver Frese, Chief<br />

Operating Officer of Koelnmesse, reflected.<br />


“The networking of science and<br />

entrepreneurial practice and interdisciplinary<br />

networking on the whole were achieved in an<br />

exemplary manner. This creates synergies that<br />

present the basis for overarching innovations.<br />

And it is these that we will increasingly need<br />

for a viable food system of the future, in which<br />

Anuga <strong>Food</strong>Tec is a central element as a<br />

B2B innovation and networking platform”,<br />

Prof. Katharina Riehn, Chairwoman of the<br />

DLG <strong>Food</strong> competence centre and Vice<br />

President of the DLG, emphasises.<br />

Opening speech by The Club of Rome<br />

Sandrine Dixson-Declève, Co-President of The<br />

Club of Rome, opened Anuga <strong>Food</strong>Tec with<br />

an impressive lecture that emphasised the<br />

pressing needs of sustainable developments.<br />

Her keynote was closely oriented to the<br />

top theme of ‘Responsibility’, and to the<br />

indispensable importance of environmentallyfriendly<br />

production processes. With her address,<br />

Dixson-Declève provided a decisive impulse<br />

in the direction of sustainable transformation.<br />

At Anuga <strong>Food</strong>Tec, the exhibitors already<br />

presented what practical implementation of<br />

the discussed ideals might look like.<br />

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


Commitment of the industry: a rethinking<br />

is noticeable<br />

Anuga <strong>Food</strong>Tec demonstrated impressively:<br />

core themes such as responsibility, value<br />

creation, climate neutrality and food security<br />

are decisively shaping the direction of the<br />

food and beverage industries – far away<br />

from short-term trends.<br />

The exhibited machines thus offered, among<br />

other things, insights into innovative strategies<br />

for the minimisation of food losses and the<br />

treatment of waste water. In addition to this,<br />

they presented procedures like high pressure<br />

processing, which keeps food fresh longer<br />

without preservatives.<br />

Another area of focus was on the reduction<br />

of the use of plastic and the use of<br />

alternative packaging materials. Progress<br />

in the production of plant-based foods,<br />

which serve as pioneering solutions for more<br />

sustainable diets, was also presented.<br />

A system was presented for the first time that<br />

makes it possible to produce cultivated food<br />

on an industrial scale. The presentations on site<br />

impressively illustrated how the companies are<br />

facing the challenges of a both economically<br />

and ecologically sustainable future.<br />

Highlights and new products<br />

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

An innovative point of focus was set with the<br />

new ‘Environment & Energy’ exhibition area.<br />

This area was dedicated to progressive energy<br />

solutions, which play a growing role in the food<br />

industry. The focus was thereby on technologies<br />

like solarthermics, heat pumps, biogas and<br />

biomass, which not only advance the energy<br />

transformation but also contribute to significantly<br />

reducing the CO2 emissions of companies and<br />

comprehensively increasing energy efficiency.<br />

One highlight was the presentation of the<br />

<strong>International</strong> <strong>Food</strong>Tec Award. The focus was<br />

on 14 innovative projects from the global food<br />

and supplier industries. For more detailed<br />

information on the <strong>International</strong> <strong>Food</strong>Tec<br />

Award, we refer you to a separate press release<br />

of the German Agricultural Society (DLG).<br />

Exhibitors/ top decision makers<br />

The group of high quality, international<br />

exhibitors corresponded with the just as high<br />

class trade fair public. Among the top decision<br />

makers that registered for Anuga <strong>Food</strong>Tec<br />

were representatives of companies like AB<br />

InBev, Arla <strong>Food</strong>s, Asahi, Conagra, Danone,<br />

DMK Deutsches Milchkontor, Dr. Oetker,<br />

Friesland Campina, General Mills, Kraft Heinz,<br />


Lactalis, McCain, Meiji, Mengniu, Mondelez,<br />

Müller, Nestlé, Nomad, Plukon, Saputo,<br />

Schreiber, Sprehe, Unilever, Yili and many more.<br />

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

A total of nearly 40,000 trade visitors from 133<br />

countries was registered, with a foreign share<br />

of over 60 percent. The largest visitor groups<br />

from outside of Europe came from China,<br />

the USA, South Korea, Israel and Japan. 1,307<br />

exhibitors took part in Anuga <strong>Food</strong>Tec <strong>2024</strong>.<br />

Thanks to an increased average area, visitors<br />

could this year look forward to an even greater<br />

variety of exhibits and live demonstrations.<br />

With a length of 35 metres, the longest exhibit<br />

at the trade fair was particularly impressive.<br />

Anuga <strong>Food</strong>Tec is the leading international<br />

supplier fair for the global food and<br />

beverage industries. Organised by<br />

Koelnmesse, the next trade fair will take<br />

place in Cologne from 23.- 26.02.2027. The<br />

professional partner and industry sponsor is<br />

the DLG, the German Agricultural Society.<br />

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


Winners of the <strong>2024</strong> Selected<br />

Product of the Year announced<br />

Yılın Seçilmiş Ürünü’nün<br />

<strong>2024</strong> kazananları açıklandı<br />

Taking the pulse of consumers, brands direct<br />

their services and products by taking these<br />

preferences and expectations into consideration.<br />

The <strong>2024</strong> results of the Selected Product of the<br />

Year (YSÜ) Programme, which determines the<br />

Selected Products of the Year based on the votes<br />

of thousands of consumers every year, have<br />

been announced. The research was conducted<br />

by Sia Insight between 1-18 March with 4<br />

thousand consumers in 12 different product<br />

categories. The products of the winning brands<br />

were announced at the award ceremony held at<br />

Soho House Istanbul on Wednesday 17 April.<br />

Tüketicilerin nabzını tutan markalar,<br />

bu tercih ve beklentileri göz önüne<br />

alarak hizmet ve ürünlerine yön<br />

veriyor. Her yıl binlerce tüketicinin<br />

oylarına dayanarak Yılın Seçilmiş<br />

Ürünlerinin belirlendiği Yılın Seçilmiş<br />

Ürünü (YSÜ) Programının <strong>2024</strong><br />

sonuçları açıklandı. Araştırma,<br />

Sia Insight tarafından 1-18 Mart<br />

tarihleri arasında 4 bin tüketiciyle<br />

12 farklı ürün kategorisinde yapıldı.<br />

Kazanan markaların ürünleri 17<br />

Nisan Çarşamba akşamı Soho<br />


Product of the Year Turkey Founder Çiğdem<br />

Micozkadıoğlu said, ‘In Turkey, we have completed<br />

the 9th season of the Selected Product of the<br />

Year with the <strong>2024</strong> Programme. In this process, we<br />

awarded 97 innovative products with the votes<br />

of Turkish consumers. Thanks to the innovation<br />

award given by consumers to innovative products,<br />

brands gain the trust of consumers and increase<br />

the visibility of their products. Brands that also<br />

strengthen their interactions with consumers<br />

House Istanbul’da düzenlenen ödül<br />

töreninde duyuruldu.<br />

Yılın Ürünü Türkiye Kurucusu Çiğdem<br />

Micozkadıoğlu, “Türkiye’de, <strong>2024</strong><br />

Programıyla Yılın Seçilmiş Ürünü’nün<br />

9’uncu sezonunu tamamladık.<br />

Bu süreçte 97 yenilikçi ürünü, Türk<br />

tüketicilerinin oylarıyla ödüllendirdik.<br />

Markalar, tüketicilerin yenilikçi<br />

Consumers’ awareness of conscious product use triggers brands<br />

to transform and improve customer experience. Finally, the <strong>2024</strong><br />

results of the Selected Product of the Year Programme, which is held<br />

regularly every year and takes the pulse of 4 thousand consumers,<br />

were announced. While the winning brands differentiated from<br />

their competitors by emphasizing the value of their innovations<br />

with the Selected Product of the Year logo, all participants gained<br />

valuable insights into innovation and competitors.<br />

Tüketicilerde oluşan bilinçli ürün kullanımı farkındalığı, markaların<br />

dönüşümünü ve müşteri deneyimini iyileştirmelerini tetikliyor. Son<br />

olarak, her yıl düzenli olarak gerçekleştirilen ve 4 bin tüketicinin<br />

nabzını tutan Yılın Seçilmiş Ürünü Programının <strong>2024</strong> sonuçları<br />

açıklandı. Kazanan markalar, Yılın Seçilmiş Ürünü logosuyla<br />

inovasyonlarının değerini vurgulayarak rakiplerinden ayrışırken, tüm<br />

katılımcılar inovasyona ve rakiplerine dair değerli içgörülere ulaştı.<br />


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have the opportunity to increase their sales<br />

performance. In the coming years, we will continue<br />

to work with all our energy to strengthen the bond<br />

between innovative brands and consumers.’<br />

“Innovative products are evaluated according<br />

to consumer criteria”<br />

According to the information obtained from<br />

Çiğdem Micozkadıoğlu, who stated that products<br />

introduced to the market in the last 24 months<br />

can participate in the research, the products<br />

are first evaluated by the Selected Product<br />

of the Year Ethics Committee, which includes<br />

important names from the world of marketing,<br />

advertising, media and retail. The products<br />

categorized according to service types are<br />

presented to 4 thousand consumers. Consumers<br />

scrutinize the products according to the criteria<br />

of attractiveness, innovation and satisfaction.<br />

They identify products that make their lives easier<br />

ürünlere verdiği inovasyon<br />

ödülü sayesinde, tüketicilerin<br />

güvenini kazanıyor ve ürünlerinin<br />

görünürlüğünü artırıyor. Tüketicilerle<br />

etkileşimlerini de güçlendiren<br />

markalar, satış performanslarını<br />

artırma fırsatı yakalıyor. Gelecek<br />

yıllarda da, yenilikçi markaların<br />

tüketicilerle arasındaki bağını<br />

güçlendirmek için tüm enerjimizle<br />

çalışmaya devam edeceğiz,” dedi.<br />

“Yenilikçi ürünler tüketici kriterlerine<br />

göre değerlendiriliyor”<br />

Araştırmaya son 24 ayda pazara<br />

sunulmuş ürünlerin katılabildiğini<br />

belirten Çiğdem Micozkadıoğlu’ndan<br />

edinilen bilgilere göre ürünler<br />

önce, pazarlama, reklam, medya,<br />

perakende dünyasının önemli<br />

isimlerinin bulunduğu Yılın Seçilmiş<br />

Ürünü Etik Komitesi tarafından<br />

değerlendiriliyor. Hizmet türlerine<br />

göre kategorilere ayrılan ürünler, 4<br />

bin tüketiciye sunuluyor. Tüketiciler,<br />

ürünleri albeni, inovasyon ve<br />

memnuniyet kriterleri doğrultusunda<br />

mercek altına alıyor. Hayatlarını<br />

kolaylaştıran ya da rengiyle,<br />

tadıyla, kokusuyla, içeriğiyle<br />

kendilerine hitap eden ürünleri<br />

belirliyor. Bu da, markalar ve<br />

tüketiciler arasında işbirliği ortamı<br />

yaratıyor. Tüketicilerin ihtiyaçlarına<br />

ya da zevklerine hitap edecek<br />

ürünler üretilmesine kapı aralıyor.<br />

“Markalar büyük rekabet<br />

avantajı kazanıyor”<br />

Tüketicilerin oylaması sonucunda<br />

ödül kazanan şirketler ürünlerinde<br />

Yılın Seçilmiş Ürünü logosunu<br />

kullanma hakkı elde ediyor.<br />

Programa katılan markalar ödül<br />

kazanmasa da, bağımsız ve<br />

güvenilir tüketici araştırması ile<br />

inovasyona ve rakiplerine dair çok<br />

değerli içgörüler elde ediyor. Dünya<br />

üzerinde 45 ülkeden 4,5 milyar<br />

tüketiciye ulaşma yollarının açıldığı<br />

bu organizasyonla Yılın Seçilmiş<br />

Ürünü logosunu kullanma hakkı<br />

kazanan markalar ise büyük rekabet<br />

avantajı kazanıyor. Tüketicilerin layık<br />

gördüğü bu ödülü tüm pazarlama<br />


or appeal to them with their color, taste, smell<br />

and content. This creates an environment of<br />

co-operation between brands and consumers. It<br />

opens the door to the production of products that<br />

will appeal to the needs or tastes of consumers.<br />

“Brands gain great competitive advantage”<br />

Companies that win awards as a result of<br />

consumer voting are entitled to use the Selected<br />

Product of the Year logo on their products.<br />

Although brands participating in the programme<br />

do not win an award, they gain valuable<br />

insights into innovation and competitors through<br />

independent and reliable consumer research.<br />

Brands that gain the right to use the Selected<br />

Product of the Year logo with this organisation,<br />

which opens the way to reach 4.5 billion<br />

consumers from 45 countries around the world,<br />

gain a great competitive advantage. Easily<br />

integrating this award, which is deemed worthy<br />

by consumers, into all marketing mixes, the brand<br />

strengthens its bond with consumers. In addition,<br />

with the support of the programme’s media<br />

sponsors, the Selected Products of the Year are<br />

announced to consumers. CarrefourSA, the retail<br />

sponsor of the programme, provides support to<br />

increase the visibility of the Selected Products of<br />

the Year in its physical and online markets.<br />

karmalarına kolaylıkla entegre eden<br />

marka, tüketicilerle arasındaki bağı<br />

güçlendiriyor. Ayrıca, programın<br />

medya sponsorları desteğiyle,<br />

Yılın Seçilmiş Ürünleri, tüketicilere<br />

duyuruluyor. Programın perakende<br />

sponsoru CarrefourSA ise, fiziksel<br />

ve çevimiçi marketlerinde Yılın<br />

Seçilmiş Ürünüleri’nin görünürlüğünü<br />

artıracak destekler sağlıyor.<br />

“Selected Product of the Year logo increases trust”<br />

Cigdem Micozkadioglu concluded his<br />

words as follows: ‘Every year more and more<br />

consumers recognise the Selected Product of<br />

the Year Programme and its logo. They use it<br />

as a reference when shopping. The red logo<br />

increases consumers’ trust in both product<br />

adverts and the product itself.’<br />

“Yılın Seçilmiş Ürünü logosu<br />

güveni artırıyor”<br />

Çiğdem Micozkadıoğlu sözlerini şöyle<br />

tamamladı: “Her geçen yıl daha çok<br />

tüketici Yılın Seçilmiş Ürünü Programını<br />

ve logosunu tanıyor. Alışveriş<br />

yaparken referans olarak kullanıyor.<br />

YSÜ kırmızı logosu tüketicilerin hem<br />

ürün reklamlarına hem de ürünün<br />

kendisine duyduğu güveni artırıyor.”<br />

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


With its Slow Milling ® range, GoodMills Innovation offers industrial and<br />

retail bakeries a superior selection of ingredients for artisan baking.<br />

They include Ferment’tic, so-called Kastanienerbse and Wood-fired<br />

Malt, all of which perfectly meet evolving market trends and<br />

demand for flavoursome, affordable and convincing end products.<br />

Natural ingredient solutions<br />

support artisanal baking<br />

on an industrial scale<br />

GoodMills Innovation provides a cost-effective, clean label<br />

product portfolio for authentic, large-scale bakery products.<br />

In an environment where consumers demand<br />

great-tasting products that are not only<br />

natural, sustainable and high-quality, but also<br />

cost-effective, GoodMills Innovation’s Slow<br />

Milling ® portfolio ticks all the boxes.<br />

Its ingredients allow traditional artisanal bakery<br />

products to be perfectly replicated on an<br />

industrial scale. Such large scale production<br />

allows for improved cost-efficiencies and<br />

therefore more competitively priced, yet<br />


still fresh and visually appealing, products<br />

on supermarket shelves. This clearly gives<br />

manufacturers a USP for cash-conscious<br />

consumers who want baked goods with a<br />

handcrafted feel but at a price that suits their<br />

budget. The Slow Milling ® portfolio further<br />

aligns with their values through a commitment<br />

to using only high-quality ingredients that are<br />

both sustainable and clean label.<br />

Authenticity is key<br />

The range includes Ferment’tic, a completely<br />

natural baking improver that enhances<br />

dough handling, prolongs freshness and<br />

supports the creation of products that boast<br />

a Mediterranean-style moist crumb with large<br />

holes, and crispy crust.<br />

Kastanienerbse, meanwhile, is a clean label<br />

ingredient derived from roasted yellow pea.<br />

It promises a nutty flavour, firm bite and moist,<br />

rich crumb. It is also the ideal substitute for<br />

soy groats (soy is often linked to GMO issues),<br />

perfectly replicating their taste and texture.<br />

Additionally, GoodMills Innovation’s Woodfired<br />

Malt, a rare product in the market, offers<br />

the aromatic flavour typical of goods baked<br />

in a wood-fired oven. All of these products<br />

address growing consumer preference for<br />

artisan-style bakery items, yet also allow for<br />

large-scale manufacture.<br />

Affordable and environmentally friendly<br />

As consumer preferences shift towards<br />

packaged breads, partly influenced by<br />

economic considerations, GoodMills<br />

Innovation’s Slow Milling ® portfolio is an<br />

ideal solution for bake-off stations and mass<br />

production. As the entire range is completely<br />

natural and clean label, it promises high-quality<br />

ingredients that allow for the development of<br />

products that appeal to health-conscious and<br />

environmentally aware shoppers.<br />

Expertise in clean label <strong>Ingredients</strong><br />

With over 15 years of experience in clean<br />

label ingredients, GoodMills Innovation is<br />

dedicated to providing advanced, innovative<br />

baking solutions. Here, Slow Milling ® perfectly<br />

illustrates the company’s commitment to<br />

delivering sustainable, high-quality baking<br />

ingredients that align with current market<br />

trends and high consumer expectations.<br />

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


of initiating a timely inspection of the sensor<br />

before this no longer delivers any data. This<br />

makes it possible to reduce the number of<br />

system down times and process interruptions.<br />

without fixed or moveable components. There<br />

are no dead spaces, which makes cleaning<br />

easier. One special feature is that SAW sensors<br />

are suitable for the measurement of both static<br />

and rapidly changing conditions. In addition<br />

to flow, density and temperature, they can<br />

also record additional values like mass, density<br />

and Brix. Gas bubbles and particles in liquids<br />

can also be recognised via the density factor.<br />

The technology makes it possible, for example,<br />

to define the original extract in the brewing<br />

process. That means that quality control no<br />

longer takes place randomly in the lab, but<br />

instead immediately and in real time – a<br />

possibility that beverage manufacturers did<br />

not previously have in this form.<br />

Data brought into the cloud<br />

Parallel with this, communication standards<br />

like OPC UA are also asserting themselves<br />

in the food industry. It is thus possible to<br />

communicate through and into all automation<br />

levels – even into the cloud. Having arrived<br />

there, they can be evaluated as desired. For<br />

example, the vibration frequency of the pipe<br />

or the temperature of the electronics can also<br />

be read out in addition to the process value<br />

from a Coriolis Mass Flow Meter. In addition<br />

to the monitoring of the current state of the<br />

measuring device, this data can also be<br />

drawn upon for preventive maintenance.<br />

The sensors can send the diagnosis codes to<br />

a Condition-Monitoring-System with the aim<br />

The communication of the field devices with<br />

the cloud takes place via gateways and edge<br />

devices on a second channel parallel with the<br />

control circuit. In order to be able to operate<br />

both communications levels simultaneously and<br />

independently from one another, the interfaces<br />

necessary for this have already been integrated<br />

into Industry 4.0-capable sensors on the<br />

hardware side. Many measuring points in existing<br />

systems can also be retrofitted with wireless<br />

interfaces like WirelessHart, Wi-Fi or Bluetooth.<br />

Another advantage of the latest sensor<br />

generation is the integrated web server. This not<br />

only fulfils modern cybersecurity requirements<br />

but also enables simple and comfortable<br />

commissioning with mobile devices. The entire<br />

configuration and diagnosis takes place via<br />

a standard web browser. More extensive<br />

knowledge of PLC programming is unnecessary.<br />

Industry 4.0 expertise for the entire industry<br />

On site at Anuga <strong>Food</strong>Tec, visitors can convince<br />

themselves how easily and expeditiously<br />

current automation tasks can be carried out<br />

with smart sensors. The technology providers will<br />

present a complete portfolio of hygienic flow,<br />

filling level, temperature, pressure and other<br />

analysis sensors that are especially oriented<br />

to the requirements in the food and beverage<br />

industries from 19 to 22 March <strong>2024</strong>. They allow<br />

insight into the process and provide system<br />

operators with important diagnostic and<br />

process data. The offering extends from sensors<br />

and connectivity components through online<br />

services and apps for various diagnostics tasks.<br />

<strong>Food</strong> producers who have already progressed<br />

extensively with their implementation in the<br />

sense of Industry 4.0 and are considering<br />

direct communication with a cloud solution<br />

or with another higher level system will find<br />

future-proof solutions in Cologne.<br />

Anuga <strong>Food</strong>Tec is the leading international<br />

supplier fair for the food and beverage<br />

industry. Organised by Koelnmesse, the<br />

trade fair takes place from 19 to 22 March<br />

<strong>2024</strong> in Cologne and places the emphasis<br />

on the key theme of Responsibility. The<br />

professional and industry sponsor is the DLG,<br />

the German Agricultural Society.<br />


30 APR - 2 MAY <strong>2024</strong><br />





EVENT IN<br />


The opportunities are incredible,<br />

the time is now.<br />

R E G I S T E R T O V I S I T<br />



PLANT-based burgers and bangers that could “revolutionise”<br />

food production in the UK have finally hit the shelves.<br />

Myco launch plant-based<br />

range that could ‘revolutionise’<br />

food production in UK<br />

MYCO’s pioneering range has been rolled out<br />

having been in development for well over a year.<br />

The products are made from Hooba, the<br />

Yorkshire firm’s own plant-based protein. Hooba<br />

is manufactured under the same roof as Myco’s<br />

pioneering vertical farm, where the oyster<br />

mushrooms used to create the protein are grown.<br />

This completely unique production process,<br />

which results in reduced food miles, has<br />

resulted in Myco being heralded as creating<br />

‘Britain’s Greenest Burger’.<br />

Now 10,000 of those burgers – along with<br />

20,000 Hooba sausages – have initially been<br />

produced for the long-awaited launch.<br />


“Developing and perfecting these products<br />

has been a true labour of love, so to finally<br />

bring them to market is an incredibly proud<br />

moment,” said Sales Director, Andy Fenner.<br />

“Myco’s team is full of parents and grandparents<br />

who want to play their part in giving our planet<br />

a future. Humans eat too much meat, so we<br />

need to find ways to make swapping it out of<br />

our diets a bit more appetising.<br />

“We wanted to manufacture a product that<br />

matched meat for texture and taste – and the<br />

feedback has been glowing.<br />

“In a blind taste test, our sausages and<br />

burgers beat some of the biggest plantbased<br />

brands in Britain, and there was high<br />

praise for the mouthfeel which, historically,<br />

has been one of the big stumbling blocks to<br />

people eating less meat.<br />

“Our next goal is to get Hooba onto shelves<br />

and tables across the country and let<br />

suppliers and customers see how good it<br />

tastes for themselves.<br />

“We are over-the-moon that our range is finally<br />

packaged and ready to go and given how<br />

little impact its production has on our planet,<br />

we believe this could revolutionise the way<br />

food is manufactured. Our hope is that our<br />

sustainable manufacturing process could<br />

become a blueprint for the food industry.”<br />

Having already agreed listings with multiple<br />

suppliers, including some leading artisanal<br />

and plant-based wholesalers, the team have<br />

also been in pre-launch discussions with a<br />

range of retailers with the view of stocking<br />

and using Hooba.<br />

And production will be ramped up<br />

considerably over the coming years.<br />

Having appointed former Vbites boss David<br />

Wood as CEO, Myco is set to create around<br />

70 jobs following a £1.2m investment earlier<br />

this year.<br />

Those jobs will be based at the Leeming Bar<br />

production plant, which is the first in Britain to<br />

both grow and manufacture a plant-based<br />

protein under the same roof.<br />

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


Niels E. Hower appointed<br />

new nember of the executive<br />

board of directors at BENEO<br />

In 2022, BENEO acquired<br />

Meatless, a supplier of<br />

textured plant-based<br />

ingredients with a unique<br />

portfolio of solutions derived<br />

from different raw materials.<br />

Within his new role leading<br />

BENEO’s plant-based protein<br />

division, Hower will be<br />

focused on continuing the<br />

development of Meatless<br />

to meet growing demand<br />

for plant-based products,<br />

alongside BENEO’s wider<br />

ingredient portfolio including<br />

faba bean ingredients and<br />

textured wheat protein.<br />

BENEO, a leading<br />

manufacturer of functional<br />

ingredients for food, feed<br />

and pharma is pleased to<br />

announce Niels E. Hower<br />

has been appointed as<br />

the newest Member of the<br />

Executive Board of Directors<br />

at BENEO GmbH with<br />

immediate effect. In his role,<br />

Hower will be responsible for<br />

BENEO’s portfolio of plantbased<br />

proteins, including<br />

Meatless, a specialised<br />

company for plant-based<br />

texturising solutions.<br />

With an MBA in Economics<br />

and more than 25 years<br />

of experience in the<br />

retail, wholesale and life<br />

science sectors, Hower has<br />

occupied several senior<br />

management roles across<br />

his career, where some<br />

of his key responsibilities<br />

have included category/<br />

product management and<br />

operations. Prior to his new<br />

role at BENEO, Hower was<br />

positioned as EVP Global<br />

Procurement at Fresenius<br />

Kabi. He also co-founded<br />

the Doctor Chococo brand,<br />

which launched the first milk<br />

chocolate bar containing<br />

vitamin D and other<br />

beneficial ingredients.<br />

Commenting on his new<br />

role, Hower explains: “I am<br />

happy to join the BENEO<br />

team whose technical and<br />

nutritional expertise and<br />

longstanding experience<br />

has made the company a<br />

leading player for prebiotic<br />

chicory root fibres, functional<br />

carbohydrates, and<br />

specialty rice ingredients.<br />

My ambition is to grow the<br />

plant-based protein business<br />

as well as Meatless in a<br />

similar way, by accelerating<br />

market expansion and<br />

extending our solutions. In<br />

the future, we will continue<br />

to grow our range into more<br />

products to satisfy different<br />

market needs for meat and<br />

fish alternatives.”<br />


There are no good<br />

or bad oil crops, only good<br />

and bad practices<br />

Few topics have provoked as many polarized<br />

views and headlines as oil crops. These<br />

controversies span conservation, human rights,<br />

and nutrition, but what does the evidence<br />

reveal? A new report produced by Borneo<br />

Futures, the host organization of the IUCN Oil<br />

Crops Task Force provides fresh insights.<br />

Oil crops, occupying 37% of global cropland,<br />

play a significant role in biodiversity loss and<br />

are linked to various human rights violations.<br />

However, they also serve as essential sources<br />

of income and nutrition. With global vegetable<br />

oil demand projected to rise, reaching 288<br />

million tons by 2050, the need for sustainable<br />

production practices is urgent.<br />

The report underscores that all oil crops,<br />

including seemingly benign ones like olive<br />

and coconut, can have negative impacts<br />

New Report Reveals:<br />

It’s the Practices, Not<br />

the Plants,That Matter in<br />

Vegetable Oil Production.<br />


when produced without regard for people<br />

or nature. Rather than demonizing specific<br />

crops, attention should be directed towards<br />

sustainable production practices.<br />

“What this report shows is that positive<br />

outcomes can be achieved with all oil crops.<br />

With the right investment, planning, policies<br />

and improved crop production methods, oil<br />

crop areas can offer substantial opportunities<br />

for reducing biodiversity loss, addressing<br />

human rights issues and restoring nature,” said<br />

Professor Erik Meijaard, report lead author and<br />

co-chair of IUCN’s Oil Crops Task Force.<br />

Using oil palm as an example, he illustrates<br />

how this crop, when managed in African<br />

forests and village gardens, contrasts starkly<br />

with its cultivation in monocultures that<br />

replace biodiverse Asian forests when not<br />

adopting sustainability practices. “it is not the<br />

palm, but the context in which it is grown, that<br />

determines the impacts”, he said.<br />

Malika Virah-Sawmy, co-chair of the IUCN Oil<br />

Crops Task Force, challenges the narrative<br />

that categorizes certain oil crops as inherently<br />

good or bad. Instead, she urges stakeholders<br />

to focus on production practices rather than<br />

demonizing specific crops.<br />

The report has some surprising findings. Areas<br />

currently cultivating maize and coconut<br />

present significant opportunities for reducing<br />

extinction risks of threatened species. Yet, the<br />

concentration of power in the global grain<br />

trade, with just four companies controlling<br />

75-95%, poses challenges to equitable<br />

agricultural practices.<br />

While impacts from crops like oil palm and<br />

soybean are well-documented, others like<br />

peanuts and sesame remain understudied<br />

despite their association with ecosystem<br />

conversion and human rights concerns. This<br />

lack of data underscores the importance<br />

of informed public discourse to avoid<br />

unjustified polarization.<br />

In a rapidly growing oil market, understanding<br />

the complexities of production is crucial for<br />

making sustainable choices. The report aims<br />

to fill some of the existing gaps in knowledge<br />

while recognizing the need for further research<br />

to address remaining blind spots.<br />

Professor Douglas Sheil said “we need to<br />

shift the focus from what’s planted to how<br />

it’s grown, traded, marketed and consumed.<br />

This report is our first attempt to overview<br />

practices, impacts and standards and what<br />

can be done”.<br />

In a world where the choices we make<br />

impact ecosystems and communities globally,<br />

understanding the complexities of vegetable<br />

oil production is essential for creating a<br />

sustainable future. Concerned people should<br />

download the free report, inform themselves<br />

about the complex world of vegetable oils,<br />

and learn what they can do themselves.<br />

The study was funded independently by<br />

Soremartec SA and Soremartec Italia S.r.l.,<br />

Ferrero Group, and offers a comprehensive<br />

overview of practices, impacts, and standards<br />

in vegetable oil production.<br />

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



Anuga <strong>Food</strong>Tech feels<br />

the “responsibility” and makes it felt<br />

The leading supplier fair for the food and<br />

beverage industry has opened today.<br />

Can you give us the exhibitor figures by<br />

comparing them with the figures of before<br />

and during the pandemic?<br />

Compared to the years before and during<br />

the pandemic, we still observe differences<br />

Matthias Schluter, Director Anuga <strong>Food</strong>Tec<br />

Matthias Schluter,<br />

Director Anuga <strong>Food</strong>Tec offers<br />

excellent solutions for<br />

reducing waste highlighting<br />

better usage of resources,<br />

the need for recycling<br />

and sustainability.<br />

“Our industry accounts for approximately<br />

20 % of global energy and fresh water<br />

consumption, while a significant portion of<br />

the food produced is discarded. Concurrently,<br />

800 million people still suffer from hunger on a<br />

daily basis, and a similar number are affected<br />

by overweight or obesity. Millions of individuals<br />

are employed within our sector. I believe this<br />

clearly illustrates the immense responsibility we<br />

collectively bear towards society,” Matthias<br />

Schluter said in an interview we conducted<br />

during the leading event of the food<br />

technologies in Cologne. Details follow:<br />



in the number of exhibitors. During the peak<br />

of the pandemic, we naturally experienced<br />

a decline as international travel restrictions<br />

hampered participation. This year, the<br />

number of exhibitors is nearly approaching<br />

the pre-pandemic figures again. This growth<br />

demonstrates the resilience and optimism of<br />

the industry and highlights the importance<br />

of personal networking and professional<br />

exchange at Anuga <strong>Food</strong>Tec. In general, we<br />

are pleased to welcome approximately 1,350<br />

exhibitors from nearly 50 countries, which<br />

corresponds to a growth of approx. 30%<br />

compared to the last edition.<br />

Which are the top-3 exhibiting countries this<br />

year after Germany?<br />

Traditionally, the largest foreign exhibitor<br />

participation comes from Italy, followed<br />

by Dutch companies. In third place is<br />

Turkey, closely followed by Sweden, Spain,<br />

Denmark, and France.<br />

Please detail the Turkish participation with<br />

figures with regards to our participation<br />

before the pandemic and now.<br />

The Turkish participation at Anuga <strong>Food</strong>Tec<br />

has been growing steadily. Fifteen years<br />

ago, there were only 22 Turkish exhibitors in<br />

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



Cologne, but this March, the number has risen<br />

to over 60. I believe that Turkish exhibitors play<br />

a crucial role as a link between different world<br />

regions; they can supply not only to Europe but<br />

also to Asia or Africa. Therefore, with visitors<br />

from over 150 countries, Anuga <strong>Food</strong>Tec is<br />

particularly attractive for Turkish companies.<br />

As far as I see the fair covers almost all<br />

industries from raw materials up to filling<br />

and packaging. I would like to ask about<br />

preventing and recovery of waste. What can<br />

you tell us about preventing wastage?<br />

Our industry accounts for approximately<br />

20 % of global energy and fresh water<br />

consumption, while a significant portion of<br />

the food produced is discarded. Concurrently,<br />

800 million people still suffer from hunger on a<br />

daily basis, and a similar number are affected<br />

by overweight or obesity. Millions of individuals<br />

are employed within our sector. I believe this<br />

clearly illustrates the immense responsibility<br />

we collectively bear towards society. If<br />

each one of us acts a bit better, a bit more<br />

sustainably, a bit more socially, together we<br />

can make a tremendous difference.<br />

Therefore, we have established “Responsibility”<br />

as the guiding theme of Anuga <strong>Food</strong>Tec.<br />

In my understanding, waste is divided into two<br />

areas. Firstly, an incredible 30% of produced<br />

food is still thrown away. Here, it is essential<br />

to offer good solutions along the entire value<br />

chain, whether by reducing post-harvest<br />

losses through cooling, further minimizing food<br />

losses during processing, or by increasing<br />

the shelf life of products, for example<br />

through protective gases, better packaging,<br />

or different processing methods. On the<br />

other hand, food and beverages are sold<br />

packaged in most cases. The goal must be to<br />

recycle these packages. There is increasingly<br />

a belief that different packaging materials<br />

must be easily separable, unless one can opt<br />

for single-type materials from the outset.<br />



“Sustainable Packaging,” which has become<br />

a significant focus for industry stakeholders.<br />

Current trends include innovative packaging<br />

solutions that maintain product integrity<br />

without preservatives at ambient temperatures,<br />

contributing to energy conservation. Moreover,<br />

food safety and quality control remain pivotal,<br />

with an increasing emphasis on green solutions<br />

and environmental stewardship. For example,<br />

presenting solutions that leverage industrial<br />

waste heat for energy production and<br />

strategies aimed at reducing CO2 emissions<br />

are among the myriad innovations visitors will<br />

see at Anuga <strong>Food</strong>Tec.<br />

What about artificial intelligence?<br />

The impact of artificial intelligence (AI)<br />

on the food industry is significant and<br />

steadily increasing. AI enables a multitude<br />

of applications, ranging from optimizing<br />

production lines and enhancing food safety<br />

to increasing efficiency in logistic processes.<br />

I see particular applications in predictive<br />

maintenance of machinery, optimization of<br />

product inspection, and digital transparency<br />

along the entire supply chain, from farm to<br />

fork. These technologies can help minimize<br />

downtime, enhance quality assurance, and<br />

optimize energy consumption. Moreover,<br />

AI opens up opportunities for automating<br />

processes that were previously manual,<br />

and supports staff with more informed<br />

decision-making. Despite the potential, the<br />

implementation of AI also presents challenges,<br />

particularly in terms of data quality and<br />

the need for human oversight. Overall, the<br />

influence of AI on the food industry is to<br />

be considered revolutionary, with a broad<br />

spectrum of applications to explore and utilize.<br />

The main theme of the fair<br />

is “Responsibility”. Can you detail the<br />

responsibilities you highlight?<br />

As I mentioned, our industry is responsible<br />

for approximately 20% of global energy<br />

and fresh water consumption, while a<br />

significant portion of the food produced<br />

is discarded. This underlines the central<br />

theme of responsibility and sustainability<br />

at Anuga <strong>Food</strong>Tec. We are collectively<br />

exploring how the food industry can evolve<br />

production to enhance the sustainability of<br />

our food systems and secure global supply<br />

chains. Particularly pressing is the topic of<br />

What are your expectations for the future<br />

of the industry?<br />

The food technology sector is evolving rapidly<br />

towards sustainability, innovative processing<br />

technologies, and enhanced digitalization.<br />

Key trends include the adoption of ecofriendly<br />

practices, development of sustainable<br />

food alternatives like lab-grown meats, and<br />

the integration of AI and IoT to streamline<br />

supply chains and improve food safety.<br />

Transparency and consumer engagement<br />

are becoming increasingly important, with a<br />

growing focus on traceability and personalized<br />

nutrition. Efforts to improve global food security<br />

and adapt to climate change are also critical.<br />

Additionally, an increasing number of F&B<br />

manufacturers appear to value stable supply<br />

chains, resulting in more localized production<br />

and reduced reliance on a central production<br />

site for global distribution. Anuga <strong>Food</strong>Tec<br />

reflects these shifts, serving as a vital platform<br />

for showcasing innovations, facilitating industry<br />

networking, and promoting a future where<br />

food technology aligns with environmental<br />

sustainability and consumer needs.<br />

Anything you would like to stress on?<br />

The central theme of “Responsibility”<br />

motivates me. At Anuga <strong>Food</strong>Tec, numerous<br />

exhibitors demonstrate how to reduce<br />

energy consumption, utilize waste heat,<br />

or recycle water as process water within<br />

a company. Additionally, you will find<br />

solutions for reformulation, plant-based<br />

food, or cultivated food, offering many<br />

opportunities for companies to fulfill our<br />

shared responsibility even more effectively in<br />

the future. Providing the platform where all<br />

this takes place is my personal highlight.<br />

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


Döhler Ventures<br />

invests in Vertosa<br />

A strategic partnership<br />

to develop innovative<br />

life science beverages<br />

Döhler and Vertosa,<br />

the market-leading<br />

infusion technology<br />

company for<br />

cannabis and hemp<br />

products, announce<br />

a strategic research<br />

and development<br />

partnership for the<br />

food, beverage and<br />

nutrition industries. This<br />

partnership is set to<br />

spark a new wave of<br />

innovative life science<br />

products in the<br />

beverage sector.<br />


FRESH<br />

START<br />

IRAN<br />


Iran<br />

agrofood<br />

food<br />

food +<br />

bev<br />

bev<br />

tec<br />

tec<br />

31th <strong>International</strong> Trade Show<br />

31th <strong>International</strong> Trade Show<br />

08 - 11<br />

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

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

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

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

Permanent Fairgrounds<br />

Permanent Fairgrounds<br />

www.iran-agrofood.com<br />

www.iran-agrofood.com<br />

Book<br />

Book<br />

your<br />

your<br />

stand<br />

stand<br />

now<br />

now<br />

Contact worldwide: Ms Nadja Lukanowski<br />

Contact worldwide: Ms Nadja Lukanowski<br />

Tel.: +49 62 21 45 65 12 • n.lukanowski@fairtrade-messe.<br />

Tel.: +49 62 21 45 65 12 • n.lukanowski@fairtrade-messe.<br />

www.fairtrade-messe.de<br />


The best of two worlds<br />

While Vertosa will continue to handle its<br />

category leading Cannabis and Hemp<br />

infusions, Döhler will develop natural ingredients<br />

and ingredient blends to complement Vertosa’s<br />

offering. Those blends can contain everything<br />

from natural flavors, natural colors, juices,<br />

botanical extracts to sweetening solutions.<br />

Under the terms of the partnership, Vertosa will<br />

benefit from Döhler’s research, development<br />

and application expertise and its vast<br />

experience in the beverage space. This<br />

partnership will give Vertosa access to Döhler’s<br />

prime product portfolio and technologies to<br />

co-develop innovative beverage formulations<br />

and proprietary infusion technologies for<br />

successful lifestyle beverages.<br />

An alliance of expertise and excellence<br />

Benjamin Larson, CEO of Vertosa, expressed<br />

enthusiasm about the partnership: “Through<br />

Döhler’s partnership, we’re not only gaining<br />

a treasury of knowledge but also the<br />

capabilities to co-create intellectual property<br />

that brings success for customers with a new<br />

range of life science beverages. This union<br />

is about more than innovation; it’s about<br />

setting the gold standard for what cannabis<br />

beverages can and should be.”<br />

The collaboration includes an investment from<br />

Döhler Ventures, the company’s entrepreneurial<br />

investor, focused on startups within the global<br />

Nutrition & Technology ecosystem. Dr. Sebastian<br />

Dreher from Döhler Ventures adds, “We’re thrilled<br />

to support this collaboration. The investment<br />

reflects the long-term commitment to both the<br />

relationship and product categories, being<br />

driven by Vertosa’s professional management,<br />

thought leadership and market momentum.”<br />

Building the future together<br />

Both companies envision this partnership as<br />

a pioneering step toward a robust future for a<br />

new generation of life science beverages and<br />

beyond, combining Döhler’s global reach and<br />

natural ingredient and application expertise<br />

with Vertosa’s leading infusion technologies.<br />

Paul Graham, CEO Döhler North America,<br />

emphasizes, “Teaming up with Vertosa is a<br />

game-changer, propelling the market trend<br />

to new heights. By combining our expertise<br />

in natural ingredients with Vertosa’s infusion<br />

technology, we’re not just innovating,<br />

we’re leading the way together. It’s real, it’s<br />

authentic and it’s a step into a future where<br />

we explore the possibilities for enhanced and<br />

better drinks. We can’t wait for what is coming<br />

and we know it will be successful both ways.”<br />

This collaboration is expected to elevate<br />

product development to new standards,<br />

offering consumers enhanced sensory<br />

experiences and supporting the rapid<br />

expansion of the cannabis and hemp<br />

ingredients in the beverage industry.<br />


Homemade<br />

yogurt<br />

dominates as<br />

health benefits<br />

drive demand<br />

dairy market,” said Tulsi Joshi, Senior <strong>Food</strong> and<br />

Drink Analyst, Mintel Reports India.<br />

The research reveals that flavour innovation is a<br />

significant driver for 34% of consumers. Mango<br />

flavour has seen the most substantial growth in<br />

yogurt and yogurt drink launches, increasing<br />

from 3% to 16% over the last three years.<br />

“Taste is the most critical factor for Indians when<br />

choosing packaged yogurt and yogurt drinks.<br />

Brand loyalty is relatively low in yogurt and<br />

yogurt drinks, with only a quarter of consumers<br />

(25%) considering ‘brand that I trust’ as a topthree<br />

factor when choosing yogurt and yogurt<br />

drinks. Therefore, offering superior taste and<br />

experience can be a compelling proposition<br />

to attract packaged yogurt and yogurt drink<br />

consumers towards other brands,” said Joshi.<br />

Despite an 11% decline in the consumption<br />

of packaged plain/flavoured yogurt, certain<br />

varieties have witnessed growth in the past<br />

five years. Consumption of plain curd has<br />

risen by 15%, while buttermilk has experienced<br />

a 3% increase. However, price sensitivity<br />

remains a barrier, with 36% of consumers<br />

considering price a key factor in their choices,<br />

twice the percentage in 2019.<br />

While yogurt/yogurt drinks* are an integral<br />

part of Indian meals, with a significant 84% of<br />

consumers saying they’ve eaten it in the last<br />

three months, new Mintel research reveals that<br />

nearly half (47%) of consumers are open to<br />

consuming more packaged yogurt and yogurt<br />

drinks if they offer added health benefits.<br />

“Over the past five years, 19% of food and<br />

drink launches in India made functional health<br />

claims on the pack. Additionally, in the 12<br />

months leading up to March 2023, yogurt and<br />

yogurt drink products with high/added protein<br />

claims increased from 9% to 17%. Therefore,<br />

multifunctional health claims targeting aspects<br />

like immunity, mood, and gut health, could<br />

resonate with health-conscious consumers and<br />

help brands stand out in the highly competitive<br />

“While some packaged yogurt varieties are<br />

gaining popularity, overall, price sensitivity<br />

caused by economic uncertainties is<br />

contributing to the increasing preference for<br />

homemade varieties. Our research shows that<br />

homemade curd, lassi and buttermilk have risen<br />

exponentially, while their packaged formats are<br />

catching up. This price sensitivity is also making<br />

premiumisation an uphill task for brands. It poses<br />

a challenge for a format like packaged plain/<br />

flavoured yogurt brands, as it is the high price,<br />

low awareness and lack of differentiation from<br />

curd/dahi, thereby, limiting its growth in a priceconscious<br />

Indian market,” said Joshi.<br />

A closer look at consumption patterns among<br />

different age groups reveals that younger<br />

Millennials aged 27-33 are more likely to<br />

consume more than four types of yogurt and<br />

yogurt drinks (19%) followed by Baby Boomers<br />

aged 59-77 (17%). Meanwhile, Gen Zs aged<br />

18-26 has shown the most significant increase<br />

in the consumption of packaged lassi (8%) and<br />

buttermilk (7%) over the last five years.<br />

According to Joshi, a key to capitalising on<br />

this trend lies in reimagining traditional yogurt<br />

and yogurt drinks for diverse age groups.<br />

She highlights the opportunity to introduce<br />

contemporary twists or innovative formats,<br />

particularly for Millennials, who have the most<br />

extensive repertoire in yogurt and yogurt drinks.<br />

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


Alfa Laval leads the way<br />

in sustainable food processing<br />

with heat transfer technology<br />

to cut emissions in half<br />

According to the UN, we will need<br />

up to 70 percent more food to feed<br />

the world by 2050. At the same time,<br />

the food system accounts for a third<br />

of global greenhouse gas emissions<br />

and exerts growing pressure on<br />

ecosystems, biodiversity, land and<br />

clean water resources. Meeting<br />

this increasing demand for food<br />

while mitigating negative impact<br />

is a balancing act, and the need<br />

for sustainable practices has<br />

never been clearer. Alfa Laval<br />

is pioneering new ways to allow<br />

the food industry to accelerate<br />

innovation and boost sustainable<br />

food production at a global scale.<br />

With the food processing industry looking for<br />

new ways to feed the world, innovation plays<br />

a vital role. Alfa Laval’s new heat exchanger,<br />

Hygienic WideGap, offers a game-changing<br />

alternative to conventional technology,<br />

potentially halving emissions in the processing<br />

of liquid foods containing fibers and particles.<br />

The line of new heat exchangers underscores<br />

Alfa Laval’s commitment to sustainability and<br />

food safety in the food processing industry.<br />

A game-changing innovation<br />

in the liquid food segment<br />

• Many food and beverage producers are<br />

eager to reduce a common dependency on<br />

fossil fuel-based energy sources and at the same<br />

time enhance energy efficiency and reduce<br />

emissions. While lowering the consumption of<br />

energy, water and chemicals at a plant level,<br />

food and beverage producers are simultaneously<br />

reducing greenhouse gas emissions throughout<br />

their supply chains. The launch of Alfa Laval’s new<br />

Hygienic WideGap heat exchanger enables the<br />

switch from conventional processes to a more<br />

sustainable alternative.<br />

• With this innovation, Alfa Laval has<br />

introduced a patented design suitable for the<br />

sustainable and hygienic production of, for<br />

example, crushed tomatoes, dressings, plantbased<br />

beverages, and juices with pulp.<br />

• In comparison with conventional technologies,<br />

the new heat exchanger is 50 percent more<br />

energy efficient with corresponding lower<br />

emissions. It is the combination of optimal<br />

heat recovery, a 55-percent lower steam<br />

consumption and a 15-percent lower power<br />

consumption thanks to a lower pressure drop<br />

that is the foundation for the superior energy<br />

efficiency of the technology.<br />

• “We are proud to introduce this new heat<br />

exchanger, empowering our customers to<br />

achieve their sustainability goals by cutting<br />

energy consumption and emissions and with<br />

helping them accelerate their safe food<br />

production. This innovation signifies a win-win<br />

scenario for all stakeholders, particularly for<br />

society at large,” says Nish Patel, President of<br />

the <strong>Food</strong> & Water Division at Alfa Laval.<br />


Separation Premiere:<br />

The Bone Cannon ®<br />

that increases profit by recovering<br />

usable raw materials<br />

STS (soft tissue separation) portfolio. Provisur Separation equipment<br />

is designed to increase yield and offers sustainable solutions for the client<br />

Provisur is a leading industrial food processing equipment<br />

manufacturer headquartered in Chicago, Illinois,<br />

with a global network of sales and service locations as well as<br />

Innovation Centers. At Anuga <strong>Food</strong>Tec Provisur has presented<br />

an exciting range of Separation systems highlighting versatility,<br />

innovation, and reliability. The Separation machines<br />

on display included the world premiere of the redesigned<br />

Bone Cannon ® , the STS 2000 and the SME 1830.<br />

Provisur Separation equipment is designed to<br />

increase yield and offers sustainable solutions<br />

for the client. The company has industryleading<br />

technologies in its STS (soft tissue<br />

separation) portfolio. Focusing on sustainability<br />

and new innovations, ensures that Provisur can<br />

match a customer’s exact need for output<br />

texture and quality, as well as providing the<br />

most cost-efficient recovery of raw materials.<br />

More raw material, more profit:<br />

the Bone Cannon ®<br />

The Bone Cannon ® celebrated the world<br />

premiere of its new design at Anuga <strong>Food</strong>Tec<br />

<strong>2024</strong>. Bones retain valuable amounts of meat<br />

even after trimming - the Bone Cannon ®<br />

separates this meat from the bones, ensuring<br />

that producers get the highest possible return<br />

on their raw material investment. The new<br />


avocadoes destined for use in Guacamole. In<br />

addition, it is suitable for depacking when, for<br />

example, the reprocessing of defective articles<br />

becomes necessary, or when the best-before<br />

date has passed. It cleanly separates product<br />

and packaging for products such as potatoes<br />

and fish, or even Kebabs on a wooden stick.<br />

According to Olivier Kerdiles, VP of Separation,<br />

“Our STS 2000 separator is ideal for operations<br />

that require high-quality outputs. One of the<br />

biggest challenges for operations that involve<br />

soft-tissue products is the removal of bone<br />

fragments while maintaining the quality of the<br />

meat and fish. With the STS, higher yields and<br />

higher quality end products go hand in hand.”<br />

Olivier Kerdiles,<br />

Vice President of Separation at Provisur<br />

design offers even greater meat recovery<br />

to keep valuable protein out of the waste<br />

stream and meet today’s demands for<br />

affordable proteins in applications such as<br />

meatballs, sausages and more. In addition,<br />

the new design reduces water consumption<br />

to an absolute minimum, and, with the new<br />

motor, energy consumption is also reduced.<br />

There is a noticeable reduction in noise<br />

and the maintenance concept has been<br />

redesigned to make it even more userfriendly.<br />

Ease of use and excellent yield<br />

combine to make the new Bone Cannon ® a<br />

standout in hygiene and sustainability.<br />

High-quality separation, higher yields:<br />

the STS 2000<br />

The Soft Tissue Separator STS 2000 enables<br />

efficient separation of beef, pork, and<br />

poultry. It eliminates tendons, cartilage, bone<br />

fragments, sinew and more, while preserving<br />

the integrity and structure of the food. It<br />

can also be used for the clean separation<br />

of components in other products such as<br />

Small footprint, high return of investment:<br />

the SME 1830<br />

Innovative separation technology with<br />

the smallest footprint – the SME 1830 is an<br />

excellent entry-level machine to recover meat<br />

on bones and prevent valuable protein from<br />

entering the waste stream. The machine is<br />

compact and lean and nevertheless handles<br />

a wide range of applications. It is ideal for<br />

MDM and MSM from beef, pork, poultry,<br />

and delivers the material for sausages and<br />

nuggets. In addition, it can handle fish and<br />

fruit. It is designed for simplicity and ease of<br />

use without compromising on versatility.<br />

Separation systems with sustainability in their DNA<br />

Provisur is the only supplier to offer customers<br />

all three separation processes - rotary, belt<br />

and press technology. This allows processors<br />

to choose a technology in line with their<br />

exact requirements - perfect texture and<br />

quality go hand in hand with the costefficient<br />

recovery of meat, poultry, fish,<br />

and other raw materials (potatoes, fruit, or<br />

vegetables). Highlighting the concept of<br />

system solutions from a single source, Provisur<br />

demonstrates its expertise in production lines<br />

with separators of different performance.<br />

They all have one thing in common: higher<br />

yield and reduction of waste lead to greater<br />

profit and greater sustainability.<br />

Olivier Kerdiles explains, “All of our Separation<br />

systems at Provisur boost sustainability. We<br />

design machines that recover as much<br />

protein as possible, delivering more food and<br />

therefore making food more affordable. The<br />

durability of our Separation systems makes<br />

them a sound investment for our customers.”<br />

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


already recyclable – and are being recycled.<br />

The introduction of fish boxes with reduced<br />

CO 2<br />

footprint enables us to further reduce<br />

emissions,” says Stein Inge Liasjø, EVP and<br />

Head of BEWI’s packaging segment.<br />

The new range of fish boxes is part of BEWI’s<br />

product line called GreenLine, which includes<br />

the company’s products with recycled content<br />

and lower carbon footprint. GreenLine fish<br />

boxes are produced by using Circulum ®<br />

Balance, a new EPS raw material grade from<br />

BEWI based on recycled feedstock.<br />

BEWI introduces<br />

new EPS grades<br />

and fish boxes<br />

with 60% lower<br />

CO\2\ footprint,<br />

both based<br />

on recycled<br />

feedstock<br />

BEWI, a leader in sustainable packaging,<br />

components, and insulation solutions,<br />

announces the introduction of new EPS<br />

(expanded polystyrene) raw material grades<br />

and EPS fish boxes with up to 60 per cent<br />

lower CO 2<br />

footprint, both based on recycled<br />

feedstock, facilitating climate reduction targets.<br />

Increases the use of recycled feedstock<br />

Circulum ® Balance facilitates CO 2<br />

savings in<br />

industries requiring conventional material, or<br />

where the use of recycled material is not yet<br />

feasible, for example in packaging for food and<br />

pharmaceuticals. By using the mass balance<br />

approach, BEWI can increase the use of recycled<br />

feedstock and offer customers an alternative to<br />

reducing their environmental impact.<br />

BEWI has invested significantly in circular<br />

capabilities since 2018. BEWI collects and<br />

recycles feedstock from used EPS packaging<br />

and insulation, such as fish boxes and<br />

construction debris, closing the loop for<br />

EPS as valuable packaging in the seafood<br />

industry. Last year, the company collected<br />

27 000 tonnes of used EPS for recycling.<br />

BEWI’s facilities are certified by REDcert, an<br />

independent third party auditing the material<br />

flow and the mass balance approach.<br />

“BEWI’s integrated business model and broad<br />

geographical presence make us well-positioned<br />

to meet the growing demand for circular solutions<br />

in many industries”, Stein Inge Liasjø ends.<br />

BEWI has ambitious targets for collection – and<br />

use of recycled EPS in its product offering.<br />

The launch of products based on recycled<br />

feedstock brings the company closer to this<br />

target, confirming the commitment to leading<br />

the change towards a circular economy.<br />

“Delivering sustainable packaging solutions<br />

have long been a top priority for us in BEWI.<br />

We strive to always offer our customers<br />

innovative and cost-efficient solutions, while<br />

at the same time focusing on the key aspects<br />

of a circular economy. Our fish boxes are<br />


Inspired<br />

by the nature<br />


www.plantbasedfoodnews.com<br />

Consuming plant-based products habit growing fast<br />

More natural<br />

Gulfood<br />

deserves applauses<br />


8,650<br />

+<br />

+<br />


OVER 58,000<br />



Digital copies of the magazine is up at international magazine platforms such as<br />

yumpuu, magzter and Turkcell Application.<br />


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

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

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

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

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

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

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

involved in private label.<br />

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

28-29 MAY 2O24<br />


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

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