Food & Ingredients International May 2024

ISSN 2149-2611 

www.foodingredientsmag.com | MAY 2024 

SIGEP Observatory 

Summer 2024: 

Gelato, 

data and 

trends 

SHOWTIME 

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

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

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

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

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

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

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

involved in private label. 

Go to plma.nl/visit to register 

28-29 MAY 2O24 

RAI AMSTERDAM CONVENTION CENTRE 

Presented by the Private Label Manufacturers Association International Council

MOVE YOUR 

BUSINESS 

FORWARD 

AT THE WORLDWIDE 

FAIR FOR SAVOURY 

SNACKS 

XX International Trade Fair for Savoury Snacks & Nuts 

STOCKHOLMÄSSEN 

STOCKHOLM 

19-20 JUNE 2024 

SNACKEX.COM 

TRENDS 

TASTES 

TECHNOLOGIES 

SUPPLIERS 

DECISION-MAKERS 

DISTRIBUTORS 

TRADE PARTNERS 

CUSTOMERS 

Stockholmsmässan

THIS 

MONTH 

HIGHLIGHTS 

6 

Ayfood Industries 

freezes fresh, heats 

and bakes fresh 

8 

Unveiling excellence: 

“PLMA 2024 World 

of Private Label 

International Trade Show” 

12 

The first edition 

of Fruit Attraction in Brazil 

reflects the potential 

of the Brazilian fruit 

and vegetable sector 

16 

Responsibility 

meets progress: 

Anuga FoodTec 2024 as 

the signpost for the food 

and beverage industries 

26 

Natural ingredient 

solutions support 

artisanal baking on 

an industrial scale 

30 

Myco launch 

plant-based range 

that could ‘revolutionise’ 

food production in UK 

47 

Sweets & Snacks Expo 

announces 2024 

Most Innovative 

New Product 

Awards Winners

FOOD INGREDIENTS INTERNATIONAL 

Ayça SARIOGLU 

Coordinator 

ayca.sarioglu@img.com.tr 

Privacy please! 

It sounds so good to do something 

for others, to contribute to their 

success, to grow their brand name… 

Private label business does exactly 

this. It establishes real collaborations 

between the industry members. And 

this valid for all industries because 

the nature of this work is common for 

every industry branch. 

PLMA is one of the best events of the 

private label business. Its annual World 

of Private Label International Trade 

Show brings retailers together with 

manufacturers to help them find new 

products, make new contacts, and 

discover new ideas that help their private 

label programs succeed and grow. 

As always, PLMA 2024 will be the focal 

point of the largest concentration of 

private label professionals in the industry. 

Visiting trade shows serves many 

purposes, of which four come 

forefront: meeting new and existing 

suppliers, sourcing for new products, 

ensuring supply chain stability and 

growing one’s business. 

PLMA has provided all that, and more, 

since its very first World of Private 

Label held in 1986. And it continues 

to do so, as private label value shares 

meanwhile exceed 30% in fifteen 

European countries and 50% in six 

European countries. 

As always, we will be there to offer our 

complementary copies to the industry 

professionals and to follow and cover 

the trends, trade, innovations and 

other developments. 

I wish lucrative business 

for all attendees. 

Publisher 

Hüseyin Ferruh IŞIK 

on behalf of 

ISTMAG 

Magazin Gazetecilik Yayıncılık 

İç ve Dış Tic. Ltd. Şti. 

Managing Editor (Responsible) 

Mehmet SOZTUTAN 

mehmet.soztutan@img.com.tr 

Advisory Editor 

Ali ERDEM 

info@img.com.tr 

International 

Sales Coordinator 

Ayca SARIOGLU 

ayca.sarioglu@img.com.tr 

+90 212 454 22 33 

Technical Manager 

Tayfun AYDIN 

tayfun.aydin@img.com.tr 

Advisory Graphics & Design 

Hakan SOZTUTAN 

hakan.soztutan@img.com.tr 

Digital Assets Manager 

Emre YENER 

emre.yener@img.com.tr 

Subscription 

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foodingredientsturkeymag 

Food Ingredients International 

Food & Ingredients International

Celebrating our 

60th Anniversary 

Lemon Juice, Oil, Peel, and Pulp 

Crafted Responsibly and Sustainably 

Join us @citromaxgroup 

www.citromaxgroup.com

BRIEF 

First plant-based coffee creamer 

containing only real food ingredients, 

including pea, hemp and pumpkin seed 

protein debuts in Sweet & Creamy Flavor 

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

its collection of plant-based superfood products with adaptogens, has launched Laird Superfood 

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

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

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

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

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

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

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

exercise and protein intake for weight loss. 

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

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

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

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

Creamer introduces an entirely new wellness benefit into our coffee portfolio.” 

The Coca-Cola Company and 

Microsoft announce five-year 

strategic partnership to accelerate 

cloud and generative AI initiatives 

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

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

leading-edge technology; and foster innovation and productivity globally. 

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

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

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

Through the partnership, the companies will jointly experiment with groundbreaking new technology 

like Azure OpenAI Service to develop innovative generative AI use cases across various business 

functions. This includes testing how Copilot for Microsoft 365 could help improve workplace productivity. 

Nasoya unveils new Plantspired 

Plant-Based Chick’n 

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

today expands further into the new plant-based meat category with the launch of Plantspired 

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

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

Bee-Free Honey Garlic. 

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

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

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

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

Nasoya’s first foray into plant-based chicken alternatives. 

4 FOOD & INGREDIENTS INTERNATIONAL MAY 2024

ULUSLARARASI GIDA FUARI 

LEM N 

ON THE 

CAKE * 

*Pastanın üstünde limon, SIAL Paris 

60. yıl dönümünü kutlamak için bu özel 

amblemi onurlandırıyor. 

sialparis.fr’de buluşalım 

EARLY BIRD 

Giriş kartınız 

50% 

indirimli 

PARİS 

19 — 23 Ekim 2024 

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

Ayfood Industries freezes fresh, 

heats and bakes fresh 

Based in Karachi, Pakistan, 

A&Y Food Industries Pvt 

Ltd, with their brand name 

KARACHI DELIGHT has 

gained global recognition 

as one of the most reliable 

and emerging name in 

the Frozen food business. 

Their portfolio caters 

over 140+ products in the 

categories of Frozen Ready 

to Cook, Heat & Eat, Bake 

& Eat, and Frozen Fruits & 

Vegetables. 

We spoke with Bilal Yousuf, 

Director of the company about 

their success story. Full text of the exclusive 

interview follows: 

Can you provide an overview 

of Ayfood Industries, including its history, 

mission and core values? 

A&Y Food Industries Pvt Ltd, found in 2016, started 

its operations in 2019 is an export-oriented 

company based in Karachi, Pakistan. The 

company is run by a team which is originated 

with a clear objective to cater the best food 

products in the different categories of frozen 

ready to cook, heat & eat, bake & eat, frozen 

fruits and frozen vegetables. 

We believe in constant rapid growth and 

innovation, hence, each product under the 

brand name of A&Y Food Industries Pvt Ltd 

positions for, and signifies high quality product 

that is made to meet and satisfy end consumers. 

The wide range of products are prepared 

delicately and thus extra attention is paid on 

procuring finest and best quality ingredients easy 

to prepare and promise impeccable results Our 

mission and vision is to be a globally recognized 

name, at the forefront 

in Ready to Cook, Heat 

and Eat, Nuts and Snacks 

and to achieve growth 

annually by product line 

expansion, innovation 

and continuous up 

gradation in technology 

processes, sensitivity 

and responsiveness to 

customers needs and 

gaining customer delight. 

We have all internationally 

acknowledged and 

respectful certificates 

such as FSSC 22000, ISO 

9001:2015, HACCP, VEGAN, HALAL. 

Which international markets does Ayfood 

Industries currently export its products to? 

Our products are shipped globally notably USA, 

Canada, The Netherlands, Switzerland, The 

United Kingdom, G.C.C, Singapore, Australia and 

New-Zealand. 

Can you describe the company’s strategies for 

entering and expanding into new export markets? 

Expanding into new export markets involves a 

blend of strategic planning, market research, 

and execution. Our company focuses on 

market research and analysis, targeting the 

right audience thru campaigns, social media, 

Export directly to the new market with proper 

distribution channels, with the right budget for 

marketing and promotion, building partnerships 

and networks. 

What is the monthly production capacity 

of your company? 

The total production capacity is 40 million 

pieces annually. 

Can you explain your company’s approach 

to private label Manufacturing? What types 

of private label products does the company 

offer, and how customizable are they? 

Our company is the preferred choice in private 

labels. We already cater private labels to a 

number of brands globally who are supplying 

to Retail outlets, HORECA and chain stores like 

ASDA, Sainsbury, Costco, and Carrefour. We 

also are flexible in terms of recipe, packaging 

modifications and alterations. We have an 


in-house creative department 

who can help design Logo, 

Packaging, and all types of 

promotional materials. 

How does Ayfood Industries 

collaborate with clients 

on private label projects from 

conception to delivery? 

We have an In-house creative 

team who can assist from concept, 

placements and design all types of materials for 

the clients at all stages, the clients are kept under 

full confidence with their approval on each 

job, the final job is sent to the client thru DHL 

and upon satisfaction the team proceeds with 

printing of the materials. During the printing job 

is online, our team members are present at that 

facility to ensure no stones are left unturned. 

Which shows do you attend in 2024? If you 

are planning to attend in PLMA and SIAL Paris, 

which products will you highlight in your stand? 

Our company focuses on trade shows 

participation and we have exhibited in Dubai 

Gulfood consistently since 2019 till 2024 and 

looking forward for 2025 Gulfood show as well. 

We have also exhibited in fine foods Australia, 

and we are exhibiting in 2024 SIAL PARIS show 

to be held in October 

2024. We will be 

displaying all our 

product ranges at the 

show and will perform 

live cooking and free 

tasting throughout the 

show in SIAL PARIS 2024. 

Are there any new products or market 

expansions on the horizon for Ayfood Industries? 

Apart from Ethnic food products which are 

recognized globally, our company has also started 

to produce and export North African ethnic 

food products. EU markets is our top agenda for 

the year 2024 till 2026 and we will exhibit and 

participate in all EU shows starting from 2024. 

Anything you would like to highlight? 

The company started its operations from 2019 

and within a short span of time the company 

has gained market share, known to be the 

top seller and producer of all types Ethnic 

and North African frozen food products. 

The company is also the leader/ innovator 

in launching numerous products that were 

only available in the street. The company has 

established themselves as the preferred choice 

of Quality food products.

Unveiling excellence: 

“PLMA 2024 World of Private Label 

International Trade Show” 

PLMA’s 2024 World of Private Label 

International Trade Show, which is scheduled 

on 28 and 29 May at the RAI Amsterdam 

Convention Centre, is the premier gathering 

for the private label industry for sourcing and 

business opportunities. 

With a record-breaking 2,850 exhibitors 

representing over 70 countries, this year’s 

trade show promises to be larger and more 

dynamic than ever. An additional exhibit 

hall will be used to accommodate the 

strong demand for exhibit space. 

The World of Private Label welcomes more 

than 60 national and regional pavilions. 

Among the new pavilions are: Dubai, 

Egypt, Georgia, Germany (Thuringia), Italy 

(Organic), Poland, South Korea, Thailand 

and the Netherlands. 


The latest trends in food and non-food 

- including organic, plant-based and 

sustainable products and packaging - will be 

on display on the trade show floor. 

The trade show is expected to attract more 

than 16,000 professionals; retail buyers from 

supermarkets, discounters, hypermarkets, 

convenience stores and specialty stores 

and more, from over 120 countries from all 

continents. The show is appropriately themed 

“Connect. Source. Grow.” 

One retail executive said the show provides 

the ideal opportunity to source new products 

and strengthen business relationships. 

“World of Private Label is a must-go and a 

recurrent happening for our company on our 

calendars. We return every year,” the retailer said. 

One of the popular parts of the trade show is 

the innovation and new product development 

area known as the Idea Supermarket. This 

section features private label ranges from 

64 supermarkets, hypermarkets, discounters, 

specialty stores and drugstores around the 

world. Also, in this area is the New Product Expo, 

which will feature 500+ new products developed 

by exhibitors. Plus, there will be a display of 

winning products from retailers that earned an 

award in International PLMA Salute to Excellence 

Awards for best private label product of 2024. 

This year’s pre-show seminar programme 

will be enhanced by concurrent workshops 

that will be led by industry experts touching 

relevant topics in a smaller interactive setting. 

Participation in the seminars and workshops 

is free of charge to all registered retailers, 

exhibitors, visitors, and industry professionals. 

At PLMA, connections are made, ideas are 

shared and success stories are written. Join us 

for an unparalleled journey into the world of 

private label excellence. 

MAY 2024 FOOD & INGREDIENTS INTERNATIONAL 

9

On the brink of summer, Sigep Observatory 

(46th International Artisan Dolce World Expo, 

organised in Italy by IEG - Italian Exhibition 

Group, at Rimini Expo Centre from 18th to 22nd 

January 2025) takes a snapshot of data and 

trends in the European gelato industry. 

Sigep Observatory: 

Flavia Morelli, 

head of IEG’s 

food and beverage 

trade shows; 

Marco Carniello, 

CBO of IEG. 

SIGEP 

Observatory 

Summer 

2024: 

Gelato, data 

and trends 

• Consumption in Europe: 

between +3 and +5% 

in Spain; up to +12% 

in Italy in the art cities 

• New flavours? 

White chocolate and 

asparagus in Germany 

• From Italy, gelato 

in homage to Sinner: 

carrot, tangerine, lemon 

The European and Italian Scenario: Forecasts 

for Summer 2024 

Marco Carniello (pictured), CBO of IEG, explains: 

“In Italy, Spain, France, Germany and the UK, 

2.2 billion gelatos were sold in 2023, a year 

in which, according to CREST-Circana data, 

gelato consumption in Europe grew by 4.7%. 

Circana forecasts an increase in 2024 thanks 

to consumers who see gelato as an accessible 

pleasure in a still uncertain economic context.” 

Flavia Morelli (pictured), head of IEG’s food and 

beverage trade shows, adds: “In Italy in particular, 

according to economic categories, such as the 

Italian Association of Gelato Makers, the positive 

sales performances recorded this spring imply 

an estimated increase in consumption in Italy 

up from 6% to 12% in art cities due to the high 

number of international tourists.” 

Summer Trends: A thousand flavours under the sun 

For Summer 2024, Italian master gelato maker, 

Giancarlo Timballo, President of the Gelato 

World Cup, will be creating new flavours 

drawing on local traditions and working 

with local products. His proposals include 

raspberry and rosemary gelato. 

Eugenio Morrone, a master gelato maker with 

two famous gelato parlours in Rome, has created 

a carrot, tangerine and lemon gelato in homage 

to the great Jannik Sinner. The “surprise,” however, 

is the return of the tiramisu flavour, increasingly in 

demand, especially among foreign tourists. 

Marco Miquel Sirvent, president of the 

Asociación Nacional Heladeros Artesanos de 

España, highlights the health aspect with a 

trend for purchasing low-sugar gelato (although 

nougat, vanilla and chocolate continue 

to endure). Forecasts for summer 2024 are 

optimistic with a 3-5% increase in consumption. 

German consumers are poised between 

great classics and curiosity for new ideas, as 

explained by Dario Fontanella, founder of 

a well-known gelato parlour in Mannheim, 

Germany, which, for summer 2024, is offering 

white chocolate gelato with asparagus, typical 

of the Baden-Württemberg region. New flavours 

include bergamot with curry and wasabi. 


The first edition of Fruit 

Attraction in Brazil reflects 

the potential of the Brazilian 

fruit and vegetable sector 

Fruit Attraction, one of the world’s leading 

international trade fairs for the fruit and 

vegetable sector, has closed its first edition in 

Brazil, at the São Paulo Expo. The three-day 

event brought together the entire production 

chain of the sector, with the presence 

of 45 countries and 8 Brazilian states (São 

Paulo, Bahia, Pernambuco, Rio Grande do 

Norte, Maranhão, Pará, Espírito Santo and 

Paraná) and 12,000 visitors. 

Fruit Attraction São Paulo brought together 

more than 300 exhibiting brands from 15 

different nationalities - France, Netherlands, 

Italy, Portugal, Greece, Spain, Argentina, Chile, 

Uruguay, the United States, New Zealand, Egypt, 

Turkey and Israel, as well as Brazil, demonstrating 

the international nature of the event and the 

attractiveness of the national market. 

“Fruit Attraction São Paulo is born as the 

international fair of reference for the fruit 

and vegetable market in the southern 

hemisphere, alternating and harmonizing with 

Fruit Attraction Madrid, which is the leading 

event in the northern hemisphere. This fair will 

be the meeting point, not only for producers 

from all the Brazilian states, but also from Latin 

American countries. At IFEMA MADRID we are 

proud to be able to contribute to the growth 

of the local fruit and vegetable market and 

to be able to share our specialized knowhow 

for this”, says Jaime Martín, Director of 

International Expansion at IFEMA MADRID. 

With 12,000 visitors, the fair brought together 

more than 45 countries and 8 Brazilian states; 

new business is expected to generate 

1 billion reais in the next 12 months. 


“We are very satisfied with the results of the first 

edition of this flagship IFEMA MADRID show in 

Brazil, which featured more than 300 exhibiting 

brands. We have already noticed many visitors 

interested in participating as exhibitors in the 

next edition and a high rate of renewal requests, 

as well as an increase in the area of those who 

have already exhibited with us this year”, says 

Maurício Macedo, General Manager of Fiera 

Milano Brasil, co-organizer of the event. 

The structure set up was one of the positive 

points for Guilherme Coelho, President of 

Abrafrutas (Brazilian Association of Producers 

and Exporters of Fruit and Fruit Products). “I am 

very happy with Fruit Attraction São Paulo, a 

fair that is here to stay. Important elements such 

as good stands, business meetings, content 

panels and, above all, crowded aisles indicate 

that the event will consolidate”, he said. 

The next edition will increase in size, 

occupying two pavilions of the São Paulo 

Expo. “We knew that this first edition would be 

very good because of the Brazilian tradition 

and the successful experience of IFEMA 

MADRID, which have been great drivers and 

will undoubtedly help us to organise an even 

better fair next year. Our expectations are 

already very high”, adds Macedo. 

The event featured an interactive experience 

and forum with more than 20 hours of content. 

Renowned chefs prepared recipes with the 

ingredients exhibited in the Cooking Show by 

São Paulo Negócios space. The Fruit Forum, 

sponsored by the governments of Bahia and 

Maranhão, the Port of Suape and Apex Brasil, 

marked the new trends and opportunities for 

those who are or wish to be entrepreneurs in 

the fruit and vegetable sector. 

New business 

The performance of Fruit Attraction São Paulo 

is a reflection of the good moment Brazil is 

experiencing on the world stage. The country 

broke a record for fruit exports in 2023, with a 26% 

increase in sales compared to 2022, reaching 

the R$1.2 billion mark, according to Abrafrutas. 

In partnership with the Brazilian Export and 

Investment Promotion Agency (Apex), the 

fair also featured the International Buyers 

Programme, which brought together buyers 

from 33 different countries and held more than 

a thousand business meetings during the three 

days of the fair, which should generate sales 

worth R$1 billion in the next 12 months. 

Victor Rodrigues Ferreira, Sebrae’s 

national agribusiness analyst, assessed 

the participation of the production chain 

positively. “Producers experienced this 

range of opportunities, facilitating new 

business. We need a space like this in Brazil 

and this first edition sowed the seeds. I believe 

that next year, with more time, the number of 

visitors will increase even more”, he said. 


13

Two new research studies reinforce 

Prunes’ role in optimal health 

Prunes may help reduce belly fat and the risk for cardiovascular disease 

while improving gut health, among other health benefits, according to new research. 

Two newly published studies add to an 

already robust body of clinical research on 

prunes’ myriad health benefits. The tasty store 

cupboard staple is a nutritional powerhouse 

that may benefit gut microbiome health, bone 

health, heart health and more. 

The latest discoveries come from The Prune 

Study, a 12-month randomised controlled trial 

conducted with 183 postmenopausal women 

aged 55 to 75, who were divided into three 

groups instructed to either consume 50 grams 

or 100 grams of prunes daily, or none at all. 

Prunes, Belly Fat & Heart Health 

A new study published in the Journal of Nutrition 

showed that eating 100 grams of prunes daily 

may help prevent changes in fat distribution 

around the central region of the body, 

especially belly fat. The increase of belly fat is 

common in postmenopausal women and when 

excessive, can be a risk factor for cardiovascular 

disease. Not only is this good news for the 

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

“While changes in body fat distribution and 

body mass index (BMI) are related generally 

to ageing, a growing body of research shows 

that where the body holds its fat mass is strongly 

associated with menopause transition,” said 

principal investigator Mary Jane De Souza, 

PhD, professor, Department of Kinesiology, 

Pennsylvania State University. “Increased belly 

fat matters when it comes to disease risk, and 

dietary patterns can help impact fat distribution. 

Findings from this research show a daily diet that 

includes prunes may help reduce that belly fat.” 

Prunes & the Gut-Bone Health Connection 

Published in Frontiers in Nutrition, a second 

study delved deeper to uncover differences 

in the gut bacteria of the women who 

experienced a positive change in their bone 

density compared with those who saw no 

change after eating 50 to 100 grams of prunes 

daily over a 12-month period. [2] Interestingly, 

those who had an increase in bone density 

after eating prunes had a higher abundance 

of a certain type of “good” gut bacteria that is 

associated with more efficiently breaking down 

nutrients and bioactive parts of prunes for the 

body’s use. This same group also experienced 

a drop in inflammation throughout the body. [3] 

“As a nutrient-rich fruit, prunes have a 

combination of minerals, vitamin K, phenolic 

compounds and fibre that is unique among 

foods and is important for bone integrity,” 

De Souza said. “These study findings add 

to the growing body of precision nutrition 

research and highlight a greater potential 


for prunes to positively impact health 

outcomes through a personalised dietary 

recommendation approach.” 

Exploring the Full Spectrum of Prunes’ 

Health Benefits 

Prunes pack a powerful punch of important 

vitamins, minerals, antioxidants and fibre, 

and the scientific evidence of their nutritional 

power continues to build. 

Gut Health Guardians 

Studies have indicated that prunes are 

superior to psyllium, the primary component 

in numerous over-the-counter laxatives, for 

relieving constipation. [4] A 2022 study found that 

consumption of prunes is linked to an increase 

in a particular gut bacteria associated with 

lowering inflammatory markers in the body. [5] 

daily over a six-month period reduced their 

levels of total cholesterol, oxidative stress, 

and inflammatory markers—risk factors for 

cardiovascular disease—when compared to a 

group that did not include prunes in their diet. [7] 

“Collectively, the studies conducted on prunes 

show that the body is a synergistic machine— 

it’s highly interconnected when it comes 

to health outcomes and risks for chronic 

diseases,” said Leslie Bonci, MPH, RDN, CSSD, 

LDN. “The key takeaway across all of these 

studies is that incorporating prunes daily into a 

healthy dietary pattern can be a simple and 

delicious way to help women reduce their risk 

of chronic diseases and age more healthfully.” 

Bone Protectors 

Numerous studies have demonstrated the 

bone-protective effects that prunes may 

provide, particularly for women with an 

increased risk for osteoporosis. Findings 

from a review study show post-menopausal 

women who consumed 100 grams of prunes 

daily for one year better retained bone 

mineral density compared to those in the 

control group over the next five years. [6] 

Heart Health Heroes 

A 2021 study showed that postmenopausal 

women who ate 50 to 100 grams of prunes 

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

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

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

study.” J Nutr. 2024 Mar 13:S0022-3166(24)00161-5. https://doi.org/10.1016/j.tjnut.2024.03.012. 

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

CH. Gut microbes differ in postmenopausal women responding to prunes to maintain hip bone mineral 

density. Front Nutr. 2024 Apr 18;11:1389638. doi: 10.3389/fnut.2024.1389638. 

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

Prune consumption attenuates proinflammatory cytokine secretion and alters monocyte activation in 

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

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

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

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

Epub 2011 Feb 15. PMID: 21323688. 

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

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

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

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

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

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

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

improves total cholesterol and antioxidant capacity and reduces inflammation in healthy postmenopausal 

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


15

• Focus on ‘Responsibility’ 

• Keynote from The Club 

of Rome 

• Trade visitors from 

133 countries 

• New ‘Environment & 

Energy’ exhibition area 

Responsibility meets progress: 

Anuga FoodTec 2024 

as the signpost for the food 

and beverage industries 

Anuga FoodTec 2024 has once again 

reinforced its position as a primary supplier 

trade fair and a central platform of the global 

food and beverage industries. ‘Responsibility’ 

was the top theme of the trade fair and its 

extensive trade programme, which provided 

answers to questions from the fields of 

alternative protein sources, energy and water 

management, digitalisation and artificial 

intelligence. New technologies and concepts 

for sustainable management of natural 

resources along the entire value creation 

chain were presented. The participation of 

1,307 companies and nearly 40,000 trade 

visitors from 133 countries reinforces the 

position of Anuga FoodTec as a pioneer for 

future-related solutions in food technology. 

“At this year’s Anuga FoodTec, it became clear 

that true responsibility extends well beyond daily 

business; it is the driving force for sustainable 

and long-term growth. In every discussion, every 

presentation and every new product, we saw 

how decisive it is to make brave decisions today 

for our common future”, Oliver Frese, Chief 

Operating Officer of Koelnmesse, reflected. 


“The networking of science and 

entrepreneurial practice and interdisciplinary 

networking on the whole were achieved in an 

exemplary manner. This creates synergies that 

present the basis for overarching innovations. 

And it is these that we will increasingly need 

for a viable food system of the future, in which 

Anuga FoodTec is a central element as a 

B2B innovation and networking platform”, 

Prof. Katharina Riehn, Chairwoman of the 

DLG Food competence centre and Vice 

President of the DLG, emphasises. 

Opening speech by The Club of Rome 

Sandrine Dixson-Declève, Co-President of The 

Club of Rome, opened Anuga FoodTec with 

an impressive lecture that emphasised the 

pressing needs of sustainable developments. 

Her keynote was closely oriented to the 

top theme of ‘Responsibility’, and to the 

indispensable importance of environmentallyfriendly 

production processes. With her address, 

Dixson-Declève provided a decisive impulse 

in the direction of sustainable transformation. 

At Anuga FoodTec, the exhibitors already 

presented what practical implementation of 

the discussed ideals might look like. 


17

Commitment of the industry: a rethinking 

is noticeable 

Anuga FoodTec demonstrated impressively: 

core themes such as responsibility, value 

creation, climate neutrality and food security 

are decisively shaping the direction of the 

food and beverage industries – far away 

from short-term trends. 

The exhibited machines thus offered, among 

other things, insights into innovative strategies 

for the minimisation of food losses and the 

treatment of waste water. In addition to this, 

they presented procedures like high pressure 

processing, which keeps food fresh longer 

without preservatives. 

Another area of focus was on the reduction 

of the use of plastic and the use of 

alternative packaging materials. Progress 

in the production of plant-based foods, 

which serve as pioneering solutions for more 

sustainable diets, was also presented. 

A system was presented for the first time that 

makes it possible to produce cultivated food 

on an industrial scale. The presentations on site 

impressively illustrated how the companies are 

facing the challenges of a both economically 

and ecologically sustainable future. 

Highlights and new products 

of Anuga FoodTec 2024 

An innovative point of focus was set with the 

new ‘Environment & Energy’ exhibition area. 

This area was dedicated to progressive energy 

solutions, which play a growing role in the food 

industry. The focus was thereby on technologies 

like solarthermics, heat pumps, biogas and 

biomass, which not only advance the energy 

transformation but also contribute to significantly 

reducing the CO2 emissions of companies and 

comprehensively increasing energy efficiency. 

One highlight was the presentation of the 

International FoodTec Award. The focus was 

on 14 innovative projects from the global food 

and supplier industries. For more detailed 

information on the International FoodTec 

Award, we refer you to a separate press release 

of the German Agricultural Society (DLG). 

Exhibitors/ top decision makers 

The group of high quality, international 

exhibitors corresponded with the just as high 

class trade fair public. Among the top decision 

makers that registered for Anuga FoodTec 

were representatives of companies like AB 

InBev, Arla Foods, Asahi, Conagra, Danone, 

DMK Deutsches Milchkontor, Dr. Oetker, 

Friesland Campina, General Mills, Kraft Heinz, 


Lactalis, McCain, Meiji, Mengniu, Mondelez, 

Müller, Nestlé, Nomad, Plukon, Saputo, 

Schreiber, Sprehe, Unilever, Yili and many more. 

Anuga FoodTec 2024 in figures 

A total of nearly 40,000 trade visitors from 133 

countries was registered, with a foreign share 

of over 60 percent. The largest visitor groups 

from outside of Europe came from China, 

the USA, South Korea, Israel and Japan. 1,307 

exhibitors took part in Anuga FoodTec 2024. 

Thanks to an increased average area, visitors 

could this year look forward to an even greater 

variety of exhibits and live demonstrations. 

With a length of 35 metres, the longest exhibit 

at the trade fair was particularly impressive. 

Anuga FoodTec is the leading international 

supplier fair for the global food and 

beverage industries. Organised by 

Koelnmesse, the next trade fair will take 

place in Cologne from 23.- 26.02.2027. The 

professional partner and industry sponsor is 

the DLG, the German Agricultural Society. 


19

Winners of the 2024 Selected 

Product of the Year announced 

Yılın Seçilmiş Ürünü’nün 

2024 kazananları açıklandı 

Taking the pulse of consumers, brands direct 

their services and products by taking these 

preferences and expectations into consideration. 

The 2024 results of the Selected Product of the 

Year (YSÜ) Programme, which determines the 

Selected Products of the Year based on the votes 

of thousands of consumers every year, have 

been announced. The research was conducted 

by Sia Insight between 1-18 March with 4 

thousand consumers in 12 different product 

categories. The products of the winning brands 

were announced at the award ceremony held at 

Soho House Istanbul on Wednesday 17 April. 

Tüketicilerin nabzını tutan markalar, 

bu tercih ve beklentileri göz önüne 

alarak hizmet ve ürünlerine yön 

veriyor. Her yıl binlerce tüketicinin 

oylarına dayanarak Yılın Seçilmiş 

Ürünlerinin belirlendiği Yılın Seçilmiş 

Ürünü (YSÜ) Programının 2024 

sonuçları açıklandı. Araştırma, 

Sia Insight tarafından 1-18 Mart 

tarihleri arasında 4 bin tüketiciyle 

12 farklı ürün kategorisinde yapıldı. 

Kazanan markaların ürünleri 17 

Nisan Çarşamba akşamı Soho 


Product of the Year Turkey Founder Çiğdem 

Micozkadıoğlu said, ‘In Turkey, we have completed 

the 9th season of the Selected Product of the 

Year with the 2024 Programme. In this process, we 

awarded 97 innovative products with the votes 

of Turkish consumers. Thanks to the innovation 

award given by consumers to innovative products, 

brands gain the trust of consumers and increase 

the visibility of their products. Brands that also 

strengthen their interactions with consumers 

House Istanbul’da düzenlenen ödül 

töreninde duyuruldu. 

Yılın Ürünü Türkiye Kurucusu Çiğdem 

Micozkadıoğlu, “Türkiye’de, 2024 

Programıyla Yılın Seçilmiş Ürünü’nün 

9’uncu sezonunu tamamladık. 

Bu süreçte 97 yenilikçi ürünü, Türk 

tüketicilerinin oylarıyla ödüllendirdik. 

Markalar, tüketicilerin yenilikçi 

Consumers’ awareness of conscious product use triggers brands 

to transform and improve customer experience. Finally, the 2024 

results of the Selected Product of the Year Programme, which is held 

regularly every year and takes the pulse of 4 thousand consumers, 

were announced. While the winning brands differentiated from 

their competitors by emphasizing the value of their innovations 

with the Selected Product of the Year logo, all participants gained 

valuable insights into innovation and competitors. 

Tüketicilerde oluşan bilinçli ürün kullanımı farkındalığı, markaların 

dönüşümünü ve müşteri deneyimini iyileştirmelerini tetikliyor. Son 

olarak, her yıl düzenli olarak gerçekleştirilen ve 4 bin tüketicinin 

nabzını tutan Yılın Seçilmiş Ürünü Programının 2024 sonuçları 

açıklandı. Kazanan markalar, Yılın Seçilmiş Ürünü logosuyla 

inovasyonlarının değerini vurgulayarak rakiplerinden ayrışırken, tüm 

katılımcılar inovasyona ve rakiplerine dair değerli içgörülere ulaştı. 


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have the opportunity to increase their sales 

performance. In the coming years, we will continue 

to work with all our energy to strengthen the bond 

between innovative brands and consumers.’ 

“Innovative products are evaluated according 

to consumer criteria” 

According to the information obtained from 

Çiğdem Micozkadıoğlu, who stated that products 

introduced to the market in the last 24 months 

can participate in the research, the products 

are first evaluated by the Selected Product 

of the Year Ethics Committee, which includes 

important names from the world of marketing, 

advertising, media and retail. The products 

categorized according to service types are 

presented to 4 thousand consumers. Consumers 

scrutinize the products according to the criteria 

of attractiveness, innovation and satisfaction. 

They identify products that make their lives easier 

ürünlere verdiği inovasyon 

ödülü sayesinde, tüketicilerin 

güvenini kazanıyor ve ürünlerinin 

görünürlüğünü artırıyor. Tüketicilerle 

etkileşimlerini de güçlendiren 

markalar, satış performanslarını 

artırma fırsatı yakalıyor. Gelecek 

yıllarda da, yenilikçi markaların 

tüketicilerle arasındaki bağını 

güçlendirmek için tüm enerjimizle 

çalışmaya devam edeceğiz,” dedi. 

“Yenilikçi ürünler tüketici kriterlerine 

göre değerlendiriliyor” 

Araştırmaya son 24 ayda pazara 

sunulmuş ürünlerin katılabildiğini 

belirten Çiğdem Micozkadıoğlu’ndan 

edinilen bilgilere göre ürünler 

önce, pazarlama, reklam, medya, 

perakende dünyasının önemli 

isimlerinin bulunduğu Yılın Seçilmiş 

Ürünü Etik Komitesi tarafından 

değerlendiriliyor. Hizmet türlerine 

göre kategorilere ayrılan ürünler, 4 

bin tüketiciye sunuluyor. Tüketiciler, 

ürünleri albeni, inovasyon ve 

memnuniyet kriterleri doğrultusunda 

mercek altına alıyor. Hayatlarını 

kolaylaştıran ya da rengiyle, 

tadıyla, kokusuyla, içeriğiyle 

kendilerine hitap eden ürünleri 

belirliyor. Bu da, markalar ve 

tüketiciler arasında işbirliği ortamı 

yaratıyor. Tüketicilerin ihtiyaçlarına 

ya da zevklerine hitap edecek 

ürünler üretilmesine kapı aralıyor. 

“Markalar büyük rekabet 

avantajı kazanıyor” 

Tüketicilerin oylaması sonucunda 

ödül kazanan şirketler ürünlerinde 

Yılın Seçilmiş Ürünü logosunu 

kullanma hakkı elde ediyor. 

Programa katılan markalar ödül 

kazanmasa da, bağımsız ve 

güvenilir tüketici araştırması ile 

inovasyona ve rakiplerine dair çok 

değerli içgörüler elde ediyor. Dünya 

üzerinde 45 ülkeden 4,5 milyar 

tüketiciye ulaşma yollarının açıldığı 

bu organizasyonla Yılın Seçilmiş 

Ürünü logosunu kullanma hakkı 

kazanan markalar ise büyük rekabet 

avantajı kazanıyor. Tüketicilerin layık 

gördüğü bu ödülü tüm pazarlama 


or appeal to them with their color, taste, smell 

and content. This creates an environment of 

co-operation between brands and consumers. It 

opens the door to the production of products that 

will appeal to the needs or tastes of consumers. 

“Brands gain great competitive advantage” 

Companies that win awards as a result of 

consumer voting are entitled to use the Selected 

Product of the Year logo on their products. 

Although brands participating in the programme 

do not win an award, they gain valuable 

insights into innovation and competitors through 

independent and reliable consumer research. 

Brands that gain the right to use the Selected 

Product of the Year logo with this organisation, 

which opens the way to reach 4.5 billion 

consumers from 45 countries around the world, 

gain a great competitive advantage. Easily 

integrating this award, which is deemed worthy 

by consumers, into all marketing mixes, the brand 

strengthens its bond with consumers. In addition, 

with the support of the programme’s media 

sponsors, the Selected Products of the Year are 

announced to consumers. CarrefourSA, the retail 

sponsor of the programme, provides support to 

increase the visibility of the Selected Products of 

the Year in its physical and online markets. 

karmalarına kolaylıkla entegre eden 

marka, tüketicilerle arasındaki bağı 

güçlendiriyor. Ayrıca, programın 

medya sponsorları desteğiyle, 

Yılın Seçilmiş Ürünleri, tüketicilere 

duyuruluyor. Programın perakende 

sponsoru CarrefourSA ise, fiziksel 

ve çevimiçi marketlerinde Yılın 

Seçilmiş Ürünüleri’nin görünürlüğünü 

artıracak destekler sağlıyor. 

“Selected Product of the Year logo increases trust” 

Cigdem Micozkadioglu concluded his 

words as follows: ‘Every year more and more 

consumers recognise the Selected Product of 

the Year Programme and its logo. They use it 

as a reference when shopping. The red logo 

increases consumers’ trust in both product 

adverts and the product itself.’ 

“Yılın Seçilmiş Ürünü logosu 

güveni artırıyor” 

Çiğdem Micozkadıoğlu sözlerini şöyle 

tamamladı: “Her geçen yıl daha çok 

tüketici Yılın Seçilmiş Ürünü Programını 

ve logosunu tanıyor. Alışveriş 

yaparken referans olarak kullanıyor. 

YSÜ kırmızı logosu tüketicilerin hem 

ürün reklamlarına hem de ürünün 

kendisine duyduğu güveni artırıyor.” 


25

With its Slow Milling ® range, GoodMills Innovation offers industrial and 

retail bakeries a superior selection of ingredients for artisan baking. 

They include Ferment’tic, so-called Kastanienerbse and Wood-fired 

Malt, all of which perfectly meet evolving market trends and 

demand for flavoursome, affordable and convincing end products. 

Natural ingredient solutions 

support artisanal baking 

on an industrial scale 

GoodMills Innovation provides a cost-effective, clean label 

product portfolio for authentic, large-scale bakery products. 

In an environment where consumers demand 

great-tasting products that are not only 

natural, sustainable and high-quality, but also 

cost-effective, GoodMills Innovation’s Slow 

Milling ® portfolio ticks all the boxes. 

Its ingredients allow traditional artisanal bakery 

products to be perfectly replicated on an 

industrial scale. Such large scale production 

allows for improved cost-efficiencies and 

therefore more competitively priced, yet 


still fresh and visually appealing, products 

on supermarket shelves. This clearly gives 

manufacturers a USP for cash-conscious 

consumers who want baked goods with a 

handcrafted feel but at a price that suits their 

budget. The Slow Milling ® portfolio further 

aligns with their values through a commitment 

to using only high-quality ingredients that are 

both sustainable and clean label. 

Authenticity is key 

The range includes Ferment’tic, a completely 

natural baking improver that enhances 

dough handling, prolongs freshness and 

supports the creation of products that boast 

a Mediterranean-style moist crumb with large 

holes, and crispy crust. 

Kastanienerbse, meanwhile, is a clean label 

ingredient derived from roasted yellow pea. 

It promises a nutty flavour, firm bite and moist, 

rich crumb. It is also the ideal substitute for 

soy groats (soy is often linked to GMO issues), 

perfectly replicating their taste and texture. 

Additionally, GoodMills Innovation’s Woodfired 

Malt, a rare product in the market, offers 

the aromatic flavour typical of goods baked 

in a wood-fired oven. All of these products 

address growing consumer preference for 

artisan-style bakery items, yet also allow for 

large-scale manufacture. 

Affordable and environmentally friendly 

As consumer preferences shift towards 

packaged breads, partly influenced by 

economic considerations, GoodMills 

Innovation’s Slow Milling ® portfolio is an 

ideal solution for bake-off stations and mass 

production. As the entire range is completely 

natural and clean label, it promises high-quality 

ingredients that allow for the development of 

products that appeal to health-conscious and 

environmentally aware shoppers. 

Expertise in clean label Ingredients 

With over 15 years of experience in clean 

label ingredients, GoodMills Innovation is 

dedicated to providing advanced, innovative 

baking solutions. Here, Slow Milling ® perfectly 

illustrates the company’s commitment to 

delivering sustainable, high-quality baking 

ingredients that align with current market 

trends and high consumer expectations. 


27

of initiating a timely inspection of the sensor 

before this no longer delivers any data. This 

makes it possible to reduce the number of 

system down times and process interruptions. 

without fixed or moveable components. There 

are no dead spaces, which makes cleaning 

easier. One special feature is that SAW sensors 

are suitable for the measurement of both static 

and rapidly changing conditions. In addition 

to flow, density and temperature, they can 

also record additional values like mass, density 

and Brix. Gas bubbles and particles in liquids 

can also be recognised via the density factor. 

The technology makes it possible, for example, 

to define the original extract in the brewing 

process. That means that quality control no 

longer takes place randomly in the lab, but 

instead immediately and in real time – a 

possibility that beverage manufacturers did 

not previously have in this form. 

Data brought into the cloud 

Parallel with this, communication standards 

like OPC UA are also asserting themselves 

in the food industry. It is thus possible to 

communicate through and into all automation 

levels – even into the cloud. Having arrived 

there, they can be evaluated as desired. For 

example, the vibration frequency of the pipe 

or the temperature of the electronics can also 

be read out in addition to the process value 

from a Coriolis Mass Flow Meter. In addition 

to the monitoring of the current state of the 

measuring device, this data can also be 

drawn upon for preventive maintenance. 

The sensors can send the diagnosis codes to 

a Condition-Monitoring-System with the aim 

The communication of the field devices with 

the cloud takes place via gateways and edge 

devices on a second channel parallel with the 

control circuit. In order to be able to operate 

both communications levels simultaneously and 

independently from one another, the interfaces 

necessary for this have already been integrated 

into Industry 4.0-capable sensors on the 

hardware side. Many measuring points in existing 

systems can also be retrofitted with wireless 

interfaces like WirelessHart, Wi-Fi or Bluetooth. 

Another advantage of the latest sensor 

generation is the integrated web server. This not 

only fulfils modern cybersecurity requirements 

but also enables simple and comfortable 

commissioning with mobile devices. The entire 

configuration and diagnosis takes place via 

a standard web browser. More extensive 

knowledge of PLC programming is unnecessary. 

Industry 4.0 expertise for the entire industry 

On site at Anuga FoodTec, visitors can convince 

themselves how easily and expeditiously 

current automation tasks can be carried out 

with smart sensors. The technology providers will 

present a complete portfolio of hygienic flow, 

filling level, temperature, pressure and other 

analysis sensors that are especially oriented 

to the requirements in the food and beverage 

industries from 19 to 22 March 2024. They allow 

insight into the process and provide system 

operators with important diagnostic and 

process data. The offering extends from sensors 

and connectivity components through online 

services and apps for various diagnostics tasks. 

Food producers who have already progressed 

extensively with their implementation in the 

sense of Industry 4.0 and are considering 

direct communication with a cloud solution 

or with another higher level system will find 

future-proof solutions in Cologne. 

Anuga FoodTec is the leading international 

supplier fair for the food and beverage 

industry. Organised by Koelnmesse, the 

trade fair takes place from 19 to 22 March 

2024 in Cologne and places the emphasis 

on the key theme of Responsibility. The 

professional and industry sponsor is the DLG, 

the German Agricultural Society. 


30 APR - 2 MAY 2024 

RIYADH FRONT, SAUDI ARABIA 

THE BIGGEST 

FOOD & BEVERAGE 

MANUFACTURING 

EVENT IN 

SAUDI ARABIA 

The opportunities are incredible, 

the time is now. 

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

IN AFFILIATION WITH 

#SAUDIFOODMANUFACTURING2024 | SAUDIFOODMANUFACTURING.COM

PLANT-based burgers and bangers that could “revolutionise” 

food production in the UK have finally hit the shelves. 

Myco launch plant-based 

range that could ‘revolutionise’ 

food production in UK 

MYCO’s pioneering range has been rolled out 

having been in development for well over a year. 

The products are made from Hooba, the 

Yorkshire firm’s own plant-based protein. Hooba 

is manufactured under the same roof as Myco’s 

pioneering vertical farm, where the oyster 

mushrooms used to create the protein are grown. 

This completely unique production process, 

which results in reduced food miles, has 

resulted in Myco being heralded as creating 

‘Britain’s Greenest Burger’. 

Now 10,000 of those burgers – along with 

20,000 Hooba sausages – have initially been 

produced for the long-awaited launch. 


“Developing and perfecting these products 

has been a true labour of love, so to finally 

bring them to market is an incredibly proud 

moment,” said Sales Director, Andy Fenner. 

“Myco’s team is full of parents and grandparents 

who want to play their part in giving our planet 

a future. Humans eat too much meat, so we 

need to find ways to make swapping it out of 

our diets a bit more appetising. 

“We wanted to manufacture a product that 

matched meat for texture and taste – and the 

feedback has been glowing. 

“In a blind taste test, our sausages and 

burgers beat some of the biggest plantbased 

brands in Britain, and there was high 

praise for the mouthfeel which, historically, 

has been one of the big stumbling blocks to 

people eating less meat. 

“Our next goal is to get Hooba onto shelves 

and tables across the country and let 

suppliers and customers see how good it 

tastes for themselves. 

“We are over-the-moon that our range is finally 

packaged and ready to go and given how 

little impact its production has on our planet, 

we believe this could revolutionise the way 

food is manufactured. Our hope is that our 

sustainable manufacturing process could 

become a blueprint for the food industry.” 

Having already agreed listings with multiple 

suppliers, including some leading artisanal 

and plant-based wholesalers, the team have 

also been in pre-launch discussions with a 

range of retailers with the view of stocking 

and using Hooba. 

And production will be ramped up 

considerably over the coming years. 

Having appointed former Vbites boss David 

Wood as CEO, Myco is set to create around 

70 jobs following a £1.2m investment earlier 

this year. 

Those jobs will be based at the Leeming Bar 

production plant, which is the first in Britain to 

both grow and manufacture a plant-based 

protein under the same roof. 


31

Niels E. Hower appointed 

new nember of the executive 

board of directors at BENEO 

In 2022, BENEO acquired 

Meatless, a supplier of 

textured plant-based 

ingredients with a unique 

portfolio of solutions derived 

from different raw materials. 

Within his new role leading 

BENEO’s plant-based protein 

division, Hower will be 

focused on continuing the 

development of Meatless 

to meet growing demand 

for plant-based products, 

alongside BENEO’s wider 

ingredient portfolio including 

faba bean ingredients and 

textured wheat protein. 

BENEO, a leading 

manufacturer of functional 

ingredients for food, feed 

and pharma is pleased to 

announce Niels E. Hower 

has been appointed as 

the newest Member of the 

Executive Board of Directors 

at BENEO GmbH with 

immediate effect. In his role, 

Hower will be responsible for 

BENEO’s portfolio of plantbased 

proteins, including 

Meatless, a specialised 

company for plant-based 

texturising solutions. 

With an MBA in Economics 

and more than 25 years 

of experience in the 

retail, wholesale and life 

science sectors, Hower has 

occupied several senior 

management roles across 

his career, where some 

of his key responsibilities 

have included category/ 

product management and 

operations. Prior to his new 

role at BENEO, Hower was 

positioned as EVP Global 

Procurement at Fresenius 

Kabi. He also co-founded 

the Doctor Chococo brand, 

which launched the first milk 

chocolate bar containing 

vitamin D and other 

beneficial ingredients. 

Commenting on his new 

role, Hower explains: “I am 

happy to join the BENEO 

team whose technical and 

nutritional expertise and 

longstanding experience 

has made the company a 

leading player for prebiotic 

chicory root fibres, functional 

carbohydrates, and 

specialty rice ingredients. 

My ambition is to grow the 

plant-based protein business 

as well as Meatless in a 

similar way, by accelerating 

market expansion and 

extending our solutions. In 

the future, we will continue 

to grow our range into more 

products to satisfy different 

market needs for meat and 

fish alternatives.” 


There are no good 

or bad oil crops, only good 

and bad practices 

Few topics have provoked as many polarized 

views and headlines as oil crops. These 

controversies span conservation, human rights, 

and nutrition, but what does the evidence 

reveal? A new report produced by Borneo 

Futures, the host organization of the IUCN Oil 

Crops Task Force provides fresh insights. 

Oil crops, occupying 37% of global cropland, 

play a significant role in biodiversity loss and 

are linked to various human rights violations. 

However, they also serve as essential sources 

of income and nutrition. With global vegetable 

oil demand projected to rise, reaching 288 

million tons by 2050, the need for sustainable 

production practices is urgent. 

The report underscores that all oil crops, 

including seemingly benign ones like olive 

and coconut, can have negative impacts 

New Report Reveals: 

It’s the Practices, Not 

the Plants,That Matter in 

Vegetable Oil Production. 


when produced without regard for people 

or nature. Rather than demonizing specific 

crops, attention should be directed towards 

sustainable production practices. 

“What this report shows is that positive 

outcomes can be achieved with all oil crops. 

With the right investment, planning, policies 

and improved crop production methods, oil 

crop areas can offer substantial opportunities 

for reducing biodiversity loss, addressing 

human rights issues and restoring nature,” said 

Professor Erik Meijaard, report lead author and 

co-chair of IUCN’s Oil Crops Task Force. 

Using oil palm as an example, he illustrates 

how this crop, when managed in African 

forests and village gardens, contrasts starkly 

with its cultivation in monocultures that 

replace biodiverse Asian forests when not 

adopting sustainability practices. “it is not the 

palm, but the context in which it is grown, that 

determines the impacts”, he said. 

Malika Virah-Sawmy, co-chair of the IUCN Oil 

Crops Task Force, challenges the narrative 

that categorizes certain oil crops as inherently 

good or bad. Instead, she urges stakeholders 

to focus on production practices rather than 

demonizing specific crops. 

The report has some surprising findings. Areas 

currently cultivating maize and coconut 

present significant opportunities for reducing 

extinction risks of threatened species. Yet, the 

concentration of power in the global grain 

trade, with just four companies controlling 

75-95%, poses challenges to equitable 

agricultural practices. 

While impacts from crops like oil palm and 

soybean are well-documented, others like 

peanuts and sesame remain understudied 

despite their association with ecosystem 

conversion and human rights concerns. This 

lack of data underscores the importance 

of informed public discourse to avoid 

unjustified polarization. 

In a rapidly growing oil market, understanding 

the complexities of production is crucial for 

making sustainable choices. The report aims 

to fill some of the existing gaps in knowledge 

while recognizing the need for further research 

to address remaining blind spots. 

Professor Douglas Sheil said “we need to 

shift the focus from what’s planted to how 

it’s grown, traded, marketed and consumed. 

This report is our first attempt to overview 

practices, impacts and standards and what 

can be done”. 

In a world where the choices we make 

impact ecosystems and communities globally, 

understanding the complexities of vegetable 

oil production is essential for creating a 

sustainable future. Concerned people should 

download the free report, inform themselves 

about the complex world of vegetable oils, 

and learn what they can do themselves. 

The study was funded independently by 

Soremartec SA and Soremartec Italia S.r.l., 

Ferrero Group, and offers a comprehensive 

overview of practices, impacts, and standards 

in vegetable oil production. 


35

INTERVIEW 

Anuga FoodTech feels 

the “responsibility” and makes it felt 

The leading supplier fair for the food and 

beverage industry has opened today. 

Can you give us the exhibitor figures by 

comparing them with the figures of before 

and during the pandemic? 

Compared to the years before and during 

the pandemic, we still observe differences 

Matthias Schluter, Director Anuga FoodTec 

Matthias Schluter, 

Director Anuga FoodTec offers 

excellent solutions for 

reducing waste highlighting 

better usage of resources, 

the need for recycling 

and sustainability. 

“Our industry accounts for approximately 

20 % of global energy and fresh water 

consumption, while a significant portion of 

the food produced is discarded. Concurrently, 

800 million people still suffer from hunger on a 

daily basis, and a similar number are affected 

by overweight or obesity. Millions of individuals 

are employed within our sector. I believe this 

clearly illustrates the immense responsibility we 

collectively bear towards society,” Matthias 

Schluter said in an interview we conducted 

during the leading event of the food 

technologies in Cologne. Details follow: 


INTERVIEW 

in the number of exhibitors. During the peak 

of the pandemic, we naturally experienced 

a decline as international travel restrictions 

hampered participation. This year, the 

number of exhibitors is nearly approaching 

the pre-pandemic figures again. This growth 

demonstrates the resilience and optimism of 

the industry and highlights the importance 

of personal networking and professional 

exchange at Anuga FoodTec. In general, we 

are pleased to welcome approximately 1,350 

exhibitors from nearly 50 countries, which 

corresponds to a growth of approx. 30% 

compared to the last edition. 

Which are the top-3 exhibiting countries this 

year after Germany? 

Traditionally, the largest foreign exhibitor 

participation comes from Italy, followed 

by Dutch companies. In third place is 

Turkey, closely followed by Sweden, Spain, 

Denmark, and France. 

Please detail the Turkish participation with 

figures with regards to our participation 

before the pandemic and now. 

The Turkish participation at Anuga FoodTec 

has been growing steadily. Fifteen years 

ago, there were only 22 Turkish exhibitors in 


37

INTERVIEW 

Cologne, but this March, the number has risen 

to over 60. I believe that Turkish exhibitors play 

a crucial role as a link between different world 

regions; they can supply not only to Europe but 

also to Asia or Africa. Therefore, with visitors 

from over 150 countries, Anuga FoodTec is 

particularly attractive for Turkish companies. 

As far as I see the fair covers almost all 

industries from raw materials up to filling 

and packaging. I would like to ask about 

preventing and recovery of waste. What can 

you tell us about preventing wastage? 

Our industry accounts for approximately 

20 % of global energy and fresh water 

consumption, while a significant portion of 

the food produced is discarded. Concurrently, 

800 million people still suffer from hunger on a 

daily basis, and a similar number are affected 

by overweight or obesity. Millions of individuals 

are employed within our sector. I believe this 

clearly illustrates the immense responsibility 

we collectively bear towards society. If 

each one of us acts a bit better, a bit more 

sustainably, a bit more socially, together we 

can make a tremendous difference. 

Therefore, we have established “Responsibility” 

as the guiding theme of Anuga FoodTec. 

In my understanding, waste is divided into two 

areas. Firstly, an incredible 30% of produced 

food is still thrown away. Here, it is essential 

to offer good solutions along the entire value 

chain, whether by reducing post-harvest 

losses through cooling, further minimizing food 

losses during processing, or by increasing 

the shelf life of products, for example 

through protective gases, better packaging, 

or different processing methods. On the 

other hand, food and beverages are sold 

packaged in most cases. The goal must be to 

recycle these packages. There is increasingly 

a belief that different packaging materials 

must be easily separable, unless one can opt 

for single-type materials from the outset. 


INTERVIEW 

“Sustainable Packaging,” which has become 

a significant focus for industry stakeholders. 

Current trends include innovative packaging 

solutions that maintain product integrity 

without preservatives at ambient temperatures, 

contributing to energy conservation. Moreover, 

food safety and quality control remain pivotal, 

with an increasing emphasis on green solutions 

and environmental stewardship. For example, 

presenting solutions that leverage industrial 

waste heat for energy production and 

strategies aimed at reducing CO2 emissions 

are among the myriad innovations visitors will 

see at Anuga FoodTec. 

What about artificial intelligence? 

The impact of artificial intelligence (AI) 

on the food industry is significant and 

steadily increasing. AI enables a multitude 

of applications, ranging from optimizing 

production lines and enhancing food safety 

to increasing efficiency in logistic processes. 

I see particular applications in predictive 

maintenance of machinery, optimization of 

product inspection, and digital transparency 

along the entire supply chain, from farm to 

fork. These technologies can help minimize 

downtime, enhance quality assurance, and 

optimize energy consumption. Moreover, 

AI opens up opportunities for automating 

processes that were previously manual, 

and supports staff with more informed 

decision-making. Despite the potential, the 

implementation of AI also presents challenges, 

particularly in terms of data quality and 

the need for human oversight. Overall, the 

influence of AI on the food industry is to 

be considered revolutionary, with a broad 

spectrum of applications to explore and utilize. 

The main theme of the fair 

is “Responsibility”. Can you detail the 

responsibilities you highlight? 

As I mentioned, our industry is responsible 

for approximately 20% of global energy 

and fresh water consumption, while a 

significant portion of the food produced 

is discarded. This underlines the central 

theme of responsibility and sustainability 

at Anuga FoodTec. We are collectively 

exploring how the food industry can evolve 

production to enhance the sustainability of 

our food systems and secure global supply 

chains. Particularly pressing is the topic of 

What are your expectations for the future 

of the industry? 

The food technology sector is evolving rapidly 

towards sustainability, innovative processing 

technologies, and enhanced digitalization. 

Key trends include the adoption of ecofriendly 

practices, development of sustainable 

food alternatives like lab-grown meats, and 

the integration of AI and IoT to streamline 

supply chains and improve food safety. 

Transparency and consumer engagement 

are becoming increasingly important, with a 

growing focus on traceability and personalized 

nutrition. Efforts to improve global food security 

and adapt to climate change are also critical. 

Additionally, an increasing number of F&B 

manufacturers appear to value stable supply 

chains, resulting in more localized production 

and reduced reliance on a central production 

site for global distribution. Anuga FoodTec 

reflects these shifts, serving as a vital platform 

for showcasing innovations, facilitating industry 

networking, and promoting a future where 

food technology aligns with environmental 

sustainability and consumer needs. 

Anything you would like to stress on? 

The central theme of “Responsibility” 

motivates me. At Anuga FoodTec, numerous 

exhibitors demonstrate how to reduce 

energy consumption, utilize waste heat, 

or recycle water as process water within 

a company. Additionally, you will find 

solutions for reformulation, plant-based 

food, or cultivated food, offering many 

opportunities for companies to fulfill our 

shared responsibility even more effectively in 

the future. Providing the platform where all 

this takes place is my personal highlight. 


39

Döhler Ventures 

invests in Vertosa 

A strategic partnership 

to develop innovative 

life science beverages 

Döhler and Vertosa, 

the market-leading 

infusion technology 

company for 

cannabis and hemp 

products, announce 

a strategic research 

and development 

partnership for the 

food, beverage and 

nutrition industries. This 

partnership is set to 

spark a new wave of 

innovative life science 

products in the 

beverage sector. 


FRESH 

START 

IRAN 

BUSINESS 

Iran 

agrofood 

food 

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tec 

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31th International Trade Show 

31th International Trade Show 

08 - 11 

June 2024 

June 2024 

Tehran International 

Tehran International 

Permanent Fairgrounds 

Permanent Fairgrounds 

www.iran-agrofood.com 

www.iran-agrofood.com 

Book 

Book 

your 

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stand 

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now 

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Contact worldwide: Ms Nadja Lukanowski 

Contact worldwide: Ms Nadja Lukanowski 

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

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

www.fairtrade-messe.de 

www.fairtrade-messe.de

The best of two worlds 

While Vertosa will continue to handle its 

category leading Cannabis and Hemp 

infusions, Döhler will develop natural ingredients 

and ingredient blends to complement Vertosa’s 

offering. Those blends can contain everything 

from natural flavors, natural colors, juices, 

botanical extracts to sweetening solutions. 

Under the terms of the partnership, Vertosa will 

benefit from Döhler’s research, development 

and application expertise and its vast 

experience in the beverage space. This 

partnership will give Vertosa access to Döhler’s 

prime product portfolio and technologies to 

co-develop innovative beverage formulations 

and proprietary infusion technologies for 

successful lifestyle beverages. 

An alliance of expertise and excellence 

Benjamin Larson, CEO of Vertosa, expressed 

enthusiasm about the partnership: “Through 

Döhler’s partnership, we’re not only gaining 

a treasury of knowledge but also the 

capabilities to co-create intellectual property 

that brings success for customers with a new 

range of life science beverages. This union 

is about more than innovation; it’s about 

setting the gold standard for what cannabis 

beverages can and should be.” 

The collaboration includes an investment from 

Döhler Ventures, the company’s entrepreneurial 

investor, focused on startups within the global 

Nutrition & Technology ecosystem. Dr. Sebastian 

Dreher from Döhler Ventures adds, “We’re thrilled 

to support this collaboration. The investment 

reflects the long-term commitment to both the 

relationship and product categories, being 

driven by Vertosa’s professional management, 

thought leadership and market momentum.” 

Building the future together 

Both companies envision this partnership as 

a pioneering step toward a robust future for a 

new generation of life science beverages and 

beyond, combining Döhler’s global reach and 

natural ingredient and application expertise 

with Vertosa’s leading infusion technologies. 

Paul Graham, CEO Döhler North America, 

emphasizes, “Teaming up with Vertosa is a 

game-changer, propelling the market trend 

to new heights. By combining our expertise 

in natural ingredients with Vertosa’s infusion 

technology, we’re not just innovating, 

we’re leading the way together. It’s real, it’s 

authentic and it’s a step into a future where 

we explore the possibilities for enhanced and 

better drinks. We can’t wait for what is coming 

and we know it will be successful both ways.” 

This collaboration is expected to elevate 

product development to new standards, 

offering consumers enhanced sensory 

experiences and supporting the rapid 

expansion of the cannabis and hemp 

ingredients in the beverage industry. 


Homemade 

yogurt 

dominates as 

health benefits 

drive demand 

dairy market,” said Tulsi Joshi, Senior Food and 

Drink Analyst, Mintel Reports India. 

The research reveals that flavour innovation is a 

significant driver for 34% of consumers. Mango 

flavour has seen the most substantial growth in 

yogurt and yogurt drink launches, increasing 

from 3% to 16% over the last three years. 

“Taste is the most critical factor for Indians when 

choosing packaged yogurt and yogurt drinks. 

Brand loyalty is relatively low in yogurt and 

yogurt drinks, with only a quarter of consumers 

(25%) considering ‘brand that I trust’ as a topthree 

factor when choosing yogurt and yogurt 

drinks. Therefore, offering superior taste and 

experience can be a compelling proposition 

to attract packaged yogurt and yogurt drink 

consumers towards other brands,” said Joshi. 

Despite an 11% decline in the consumption 

of packaged plain/flavoured yogurt, certain 

varieties have witnessed growth in the past 

five years. Consumption of plain curd has 

risen by 15%, while buttermilk has experienced 

a 3% increase. However, price sensitivity 

remains a barrier, with 36% of consumers 

considering price a key factor in their choices, 

twice the percentage in 2019. 

While yogurt/yogurt drinks* are an integral 

part of Indian meals, with a significant 84% of 

consumers saying they’ve eaten it in the last 

three months, new Mintel research reveals that 

nearly half (47%) of consumers are open to 

consuming more packaged yogurt and yogurt 

drinks if they offer added health benefits. 

“Over the past five years, 19% of food and 

drink launches in India made functional health 

claims on the pack. Additionally, in the 12 

months leading up to March 2023, yogurt and 

yogurt drink products with high/added protein 

claims increased from 9% to 17%. Therefore, 

multifunctional health claims targeting aspects 

like immunity, mood, and gut health, could 

resonate with health-conscious consumers and 

help brands stand out in the highly competitive 

“While some packaged yogurt varieties are 

gaining popularity, overall, price sensitivity 

caused by economic uncertainties is 

contributing to the increasing preference for 

homemade varieties. Our research shows that 

homemade curd, lassi and buttermilk have risen 

exponentially, while their packaged formats are 

catching up. This price sensitivity is also making 

premiumisation an uphill task for brands. It poses 

a challenge for a format like packaged plain/ 

flavoured yogurt brands, as it is the high price, 

low awareness and lack of differentiation from 

curd/dahi, thereby, limiting its growth in a priceconscious 

Indian market,” said Joshi. 

A closer look at consumption patterns among 

different age groups reveals that younger 

Millennials aged 27-33 are more likely to 

consume more than four types of yogurt and 

yogurt drinks (19%) followed by Baby Boomers 

aged 59-77 (17%). Meanwhile, Gen Zs aged 

18-26 has shown the most significant increase 

in the consumption of packaged lassi (8%) and 

buttermilk (7%) over the last five years. 

According to Joshi, a key to capitalising on 

this trend lies in reimagining traditional yogurt 

and yogurt drinks for diverse age groups. 

She highlights the opportunity to introduce 

contemporary twists or innovative formats, 

particularly for Millennials, who have the most 

extensive repertoire in yogurt and yogurt drinks. 


43

Alfa Laval leads the way 

in sustainable food processing 

with heat transfer technology 

to cut emissions in half 

According to the UN, we will need 

up to 70 percent more food to feed 

the world by 2050. At the same time, 

the food system accounts for a third 

of global greenhouse gas emissions 

and exerts growing pressure on 

ecosystems, biodiversity, land and 

clean water resources. Meeting 

this increasing demand for food 

while mitigating negative impact 

is a balancing act, and the need 

for sustainable practices has 

never been clearer. Alfa Laval 

is pioneering new ways to allow 

the food industry to accelerate 

innovation and boost sustainable 

food production at a global scale. 

With the food processing industry looking for 

new ways to feed the world, innovation plays 

a vital role. Alfa Laval’s new heat exchanger, 

Hygienic WideGap, offers a game-changing 

alternative to conventional technology, 

potentially halving emissions in the processing 

of liquid foods containing fibers and particles. 

The line of new heat exchangers underscores 

Alfa Laval’s commitment to sustainability and 

food safety in the food processing industry. 

A game-changing innovation 

in the liquid food segment 

• Many food and beverage producers are 

eager to reduce a common dependency on 

fossil fuel-based energy sources and at the same 

time enhance energy efficiency and reduce 

emissions. While lowering the consumption of 

energy, water and chemicals at a plant level, 

food and beverage producers are simultaneously 

reducing greenhouse gas emissions throughout 

their supply chains. The launch of Alfa Laval’s new 

Hygienic WideGap heat exchanger enables the 

switch from conventional processes to a more 

sustainable alternative. 

• With this innovation, Alfa Laval has 

introduced a patented design suitable for the 

sustainable and hygienic production of, for 

example, crushed tomatoes, dressings, plantbased 

beverages, and juices with pulp. 

• In comparison with conventional technologies, 

the new heat exchanger is 50 percent more 

energy efficient with corresponding lower 

emissions. It is the combination of optimal 

heat recovery, a 55-percent lower steam 

consumption and a 15-percent lower power 

consumption thanks to a lower pressure drop 

that is the foundation for the superior energy 

efficiency of the technology. 

• “We are proud to introduce this new heat 

exchanger, empowering our customers to 

achieve their sustainability goals by cutting 

energy consumption and emissions and with 

helping them accelerate their safe food 

production. This innovation signifies a win-win 

scenario for all stakeholders, particularly for 

society at large,” says Nish Patel, President of 

the Food & Water Division at Alfa Laval. 


Separation Premiere: 

The Bone Cannon ® 

that increases profit by recovering 

usable raw materials 

STS (soft tissue separation) portfolio. Provisur Separation equipment 

is designed to increase yield and offers sustainable solutions for the client 

Provisur is a leading industrial food processing equipment 

manufacturer headquartered in Chicago, Illinois, 

with a global network of sales and service locations as well as 

Innovation Centers. At Anuga FoodTec Provisur has presented 

an exciting range of Separation systems highlighting versatility, 

innovation, and reliability. The Separation machines 

on display included the world premiere of the redesigned 

Bone Cannon ® , the STS 2000 and the SME 1830. 

Provisur Separation equipment is designed to 

increase yield and offers sustainable solutions 

for the client. The company has industryleading 

technologies in its STS (soft tissue 

separation) portfolio. Focusing on sustainability 

and new innovations, ensures that Provisur can 

match a customer’s exact need for output 

texture and quality, as well as providing the 

most cost-efficient recovery of raw materials. 

More raw material, more profit: 

the Bone Cannon ® 

The Bone Cannon ® celebrated the world 

premiere of its new design at Anuga FoodTec 

2024. Bones retain valuable amounts of meat 

even after trimming - the Bone Cannon ® 

separates this meat from the bones, ensuring 

that producers get the highest possible return 

on their raw material investment. The new 


avocadoes destined for use in Guacamole. In 

addition, it is suitable for depacking when, for 

example, the reprocessing of defective articles 

becomes necessary, or when the best-before 

date has passed. It cleanly separates product 

and packaging for products such as potatoes 

and fish, or even Kebabs on a wooden stick. 

According to Olivier Kerdiles, VP of Separation, 

“Our STS 2000 separator is ideal for operations 

that require high-quality outputs. One of the 

biggest challenges for operations that involve 

soft-tissue products is the removal of bone 

fragments while maintaining the quality of the 

meat and fish. With the STS, higher yields and 

higher quality end products go hand in hand.” 

Olivier Kerdiles, 

Vice President of Separation at Provisur 

design offers even greater meat recovery 

to keep valuable protein out of the waste 

stream and meet today’s demands for 

affordable proteins in applications such as 

meatballs, sausages and more. In addition, 

the new design reduces water consumption 

to an absolute minimum, and, with the new 

motor, energy consumption is also reduced. 

There is a noticeable reduction in noise 

and the maintenance concept has been 

redesigned to make it even more userfriendly. 

Ease of use and excellent yield 

combine to make the new Bone Cannon ® a 

standout in hygiene and sustainability. 

High-quality separation, higher yields: 

the STS 2000 

The Soft Tissue Separator STS 2000 enables 

efficient separation of beef, pork, and 

poultry. It eliminates tendons, cartilage, bone 

fragments, sinew and more, while preserving 

the integrity and structure of the food. It 

can also be used for the clean separation 

of components in other products such as 

Small footprint, high return of investment: 

the SME 1830 

Innovative separation technology with 

the smallest footprint – the SME 1830 is an 

excellent entry-level machine to recover meat 

on bones and prevent valuable protein from 

entering the waste stream. The machine is 

compact and lean and nevertheless handles 

a wide range of applications. It is ideal for 

MDM and MSM from beef, pork, poultry, 

and delivers the material for sausages and 

nuggets. In addition, it can handle fish and 

fruit. It is designed for simplicity and ease of 

use without compromising on versatility. 

Separation systems with sustainability in their DNA 

Provisur is the only supplier to offer customers 

all three separation processes - rotary, belt 

and press technology. This allows processors 

to choose a technology in line with their 

exact requirements - perfect texture and 

quality go hand in hand with the costefficient 

recovery of meat, poultry, fish, 

and other raw materials (potatoes, fruit, or 

vegetables). Highlighting the concept of 

system solutions from a single source, Provisur 

demonstrates its expertise in production lines 

with separators of different performance. 

They all have one thing in common: higher 

yield and reduction of waste lead to greater 

profit and greater sustainability. 

Olivier Kerdiles explains, “All of our Separation 

systems at Provisur boost sustainability. We 

design machines that recover as much 

protein as possible, delivering more food and 

therefore making food more affordable. The 

durability of our Separation systems makes 

them a sound investment for our customers.” 


47

already recyclable – and are being recycled. 

The introduction of fish boxes with reduced 

CO 2 

footprint enables us to further reduce 

emissions,” says Stein Inge Liasjø, EVP and 

Head of BEWI’s packaging segment. 

The new range of fish boxes is part of BEWI’s 

product line called GreenLine, which includes 

the company’s products with recycled content 

and lower carbon footprint. GreenLine fish 

boxes are produced by using Circulum ® 

Balance, a new EPS raw material grade from 

BEWI based on recycled feedstock. 

BEWI introduces 

new EPS grades 

and fish boxes 

with 60% lower 

CO\2\ footprint, 

both based 

on recycled 

feedstock 

BEWI, a leader in sustainable packaging, 

components, and insulation solutions, 

announces the introduction of new EPS 

(expanded polystyrene) raw material grades 

and EPS fish boxes with up to 60 per cent 

lower CO 2 

footprint, both based on recycled 

feedstock, facilitating climate reduction targets. 

Increases the use of recycled feedstock 

Circulum ® Balance facilitates CO 2 

savings in 

industries requiring conventional material, or 

where the use of recycled material is not yet 

feasible, for example in packaging for food and 

pharmaceuticals. By using the mass balance 

approach, BEWI can increase the use of recycled 

feedstock and offer customers an alternative to 

reducing their environmental impact. 

BEWI has invested significantly in circular 

capabilities since 2018. BEWI collects and 

recycles feedstock from used EPS packaging 

and insulation, such as fish boxes and 

construction debris, closing the loop for 

EPS as valuable packaging in the seafood 

industry. Last year, the company collected 

27 000 tonnes of used EPS for recycling. 

BEWI’s facilities are certified by REDcert, an 

independent third party auditing the material 

flow and the mass balance approach. 

“BEWI’s integrated business model and broad 

geographical presence make us well-positioned 

to meet the growing demand for circular solutions 

in many industries”, Stein Inge Liasjø ends. 

BEWI has ambitious targets for collection – and 

use of recycled EPS in its product offering. 

The launch of products based on recycled 

feedstock brings the company closer to this 

target, confirming the commitment to leading 

the change towards a circular economy. 

“Delivering sustainable packaging solutions 

have long been a top priority for us in BEWI. 

We strive to always offer our customers 

innovative and cost-efficient solutions, while 

at the same time focusing on the key aspects 

of a circular economy. Our fish boxes are 


Inspired 

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Consuming plant-based products habit growing fast 

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

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

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

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

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

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

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

involved in private label. 

Go to plma.nl/visit to register 

28-29 MAY 2O24 

RAI AMSTERDAM CONVENTION CENTRE 

Presented by the Private Label Manufacturers Association International Council

Food & Ingredients International May 2024

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