Food & lngredients International July 2024

ISSN 2149-2611 

www.foodingredientsmag.com | JULY 2024 

OPTION 2 

CO-LOCATED WITH 

Good for you, 

good for the planet 

24-26 SEPT 2024 

DUBAI WORLD TRADE CENTRE 

GOOD 

FOR YOU 

GOOD 

FOR THE 

PLANET. 

innovations in agriculture, livestock 

Gen Z preferences 

health & 

for 

nutrition, 

nuts 

aquaculture, 

and 

vertical 

dried fruits and 

farming and a lot more. 

snacking in Latin America 

BROUGHT TO YOU BY 

Gulfood Green, co-located with 

Gulfood Agrotech is a global exhibition 

and summit presenting fresh fruit & veg, 

plant-based products, sustainability, 

health & wellness, functional foods. 

Gulfood Agrotech will showcase 

READY TO BE A GREEN 

GAME CHANGER?

CO-LOCATED WITH 

24-26 SEPT 2024 

DUBAI WORLD TRADE CENTRE 

GOOD 

FOR YOU 

GOOD 

FOR THE 

PLANET. 

Gulfood Green, co-located with 

Gulfood Agrotech is a global exhibition 

and summit presenting fresh fruit & veg, 

plant-based products, sustainability, 

health & wellness, functional foods. 

Gulfood Agrotech will showcase 

innovations in agriculture, livestock 

health & nutrition, aquaculture, vertical 

farming and a lot more. 

BROUGHT TO YOU BY 

READY TO BE A GREEN 

GAME CHANGER? 

BOOK YOUR STAND TODAY

THIS 

MONTH 

HIGHLIGHTS 

5 

From seed to spoon 

CEEREAL Manifesto 2024-29 

8 

Informa and Ipack Ima 

forge strategic alliance 

10 

INC unveils Gen Z 

preferences for nuts and 

dried fruits and 


12 

Sorbets and Fruit 

Ice Creams Get a Sugar 

Reduction Revamp 

20 

Research reveals consuming 

walnuts during pregnancy 

significantly improves 

neurodevelopmental 

outcomes in two-year-olds 

26 

Fi Europe 

Innovation Awards unveils 

four new categories 

42 

Micro protein: 

HIFOOD expands its range 

of protein enrichment 

solutions 

The next issue 

will be distributed at

FOOD INGREDIENTS INTERNATIONAL 

Ayça SARIOGLU 

Coordinator 

ayca.sarioglu@img.com.tr 

Bon voyage! 

Despite the hot weather and the 

vacation season, the business world 

remains vivid and active. This dynamic 

spirit is particularly evident in the food 

industry as we gear up for the SIAL Paris 

food fair, one of the most significant 

events in our sector, encompassing 

all its diverse segments. Thousands of 

business people only Turkiye will flow to 

Paris as Turkiye will be the third largest 

national pavilion at the fair displaying 

a wide variety of food products from 

ingredients to technologies and ready 

food products. Bon voyage everybody! 

SIAL Paris is more than just a trade 

show; it is a convergence of innovation, 

trends, and networking opportunities 

that shape the future of the food 

industry. The anticipation is palpable 

as industry leaders, innovators, and 

professionals prepare to showcase 

their latest products and ideas. This 

year promises to be especially exciting, 

with a host of new developments and 

trends set to be unveiled. 

In this issue of Food & Ingredients, we 

bring you good samples of the quality 

products from different geographies 

as a preview of what to expect at SIAL 

Paris or Gulfood and similar events. 

From cutting-edge food technologies 

to the latest in sustainable practices, 

our aim is to provide you with a 

comprehensive overview of the near 

future of the industry. We hope these 

insights will not only prepare you for 

the fairs but also inspire new ideas and 

strategies for your business. 

After we finish with SIAL, we will 

be en route to Dubai for Gulfood 

Manfuaturing in early November. It is our 

mission to run from country to country, 

continent to continent to bring you the 

best coverages and to promote our 

business partners with the best way. 

As always, your feedback is invaluable 

to us. We encourage you to share 

your thoughts on the topics covered in 

magazine. Together, we can continue 

to push the boundaries of innovation 

and drive the food industry forward. 

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 

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Advisory Graphics & Design 

Hakan SOZTUTAN 

hakan.soztutan@img.com.tr 

Digital Assets Manager 

Emre YENER 

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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

BRIEF 

Veg of Lund 

becomes 

Dug Foodtech 

Lantmännen’s 

harvest forecast 2024: 

5.4 million tonnes 

of grain 

After last year’s historically poor harvest, among 

the worst in 30 years, we are now approaching a 

harvest that is the most important in a long time. 

Lantmännen’s forecast for this year’s Swedish 

harvest amounts to 5.4 million tonnes of grain. 

That is to be considered as an average harvest, 

compared to the past several years. 

Delayed spring farming – and regional variations 

“Delayed spring farming, combined with a wet 

winter and a dry early summer in large parts of 

the country means that this year’s spring crop 

harvest will be generally lower, while winter crops 

are developing better. In terms of quality for this 

year’s harvest, farmers have done what they 

can, but grain quality is largely dependent on 

the weather during the harvest period,” says Per 

Germundsson, Head of Grain Supply and Sales at 

Lantmännen Agriculture. 

On 26 June 2024, the Veg of Lund 

AB Annual General Meeting 

decided to change the company 

name to Dug Foodtech AB (publ). 

Subsequently, as of today, 4 

July 2024, the company’s share 

is trading under the name Dug 

Foodtech with the short name 

DUG. The ISIN code remains the 

same, SE0013281979. 

“The switch to Dug Foodtech is in 

line with our strategy to establish 

the company as an actor in the 

global market for innovative and 

sustainable plant-based food 

products based on our unique 

knowledge and technology to 

best explore the potential of the 

potato,” says Helene Nielsen, 

CEO at Dug Foodtech. 

“The new company name is 

now the same as our brand and 

it will be clearer and easier to 

find our products as well as our 

shareticker. The work of changing 

names, e-mail addresses and 

logos takes place on an ongoing 

basis as part of the updated 

graphic profile for our products, 

which makes the change costeffective,” 

says Helene Nielsen. 

There are regional variations in the harvest 

forecast; for example are the western parts of 

Götaland, Östergötland and parts of Skåne 

heading towards a good harvest. Vikbolandet 

and southern Gotland, however, were impacted 

severely by drought in the early summer, and 

seem to get a lower harvest. There are also further 

variations within the areas mentioned above. 

4 FOOD & INGREDIENTS INTERNATIONAL JULY 2024

improve the nutritional value of our products, 

offer a wide variety of products, and provide 

people with the necessary information to 

choose the cereal that best suits their dietary 

needs and taste preferences. Ensuring food 

safety and quality is of utmost importance to 

CEEREAL and its members, and it serves as the 

foundation for all our actions.” 

From 2015 to 2023, breakfast cereal 

manufacturers have increased the whole 

grain content in their products by 38.6% and 

the fibre content by 12.3% while decreasing 

the sugar content by 9.0%*. 

The European Breakfast 

Cereal Association (CEEREAL) 

has released their latest 

manifesto ahead of the new 

EU legislative term for 2024-29. 

From seed 

to spoon 

CEEREAL 

Manifesto 

2024-29 

“We take pride in our accomplishments and 

strive to set higher standards to contribute to 

the overall sustainability of food systems”, the 

CEEREAL President continues. “Achieving this 

goal requires collaboration, not only within our 

industry and the food sector, but also with the 

public sector and policymakers.” 

“We are looking forward to speaking to 

policymakers about our priorities and actions 

and to discussing what an enabling policy 

and regulatory environment could look like 

that is based on scientific evidence and fosters 

sustainable growth and innovation.” 

In their manifesto for the new legislative 

period, breakfast cereal manufacturers and 

oat millers, organised under the European 

Breakfast Cereal Association CEEREAL, 

re-emphasise their commitments and 

demonstrate achievements in five key areas: 

nutrition, food safety and quality, food 

information, advertising, and sustainability. 

Ece Nevra Durukan, President of CEEREAL: 

“As breakfast cereal manufacturers, we 

understand the importance of breakfast and 

breakfast cereals in people’s diets. It is our 

responsibility and motivation to continuously 

JULY 2024 FOOD & INGREDIENTS INTERNATIONAL 

5

GoodMills Innovation’s latest plant project is now operational 

following completion of a new production tower. With an multimillion 

investment, the company is reinforcing its commitment to 

plant-based ingredients: with “Tower III”, GoodMills Innovation 

aims to establish itself internationally as a center of excellence 

for the texturization of plant-based proteins for use in vegetarian 

and vegan products. In doing so, it is once again underlining its 

mission to play a visionary role in shaping the market for plantbased 

products and champion the change towards such diets. 

Aiming high: 

GoodMills Innovation expands 

facilities at Hamburg site 

Hamburg-based company invests millions 

in the construction of “Tower III” - thus expanding its capacity 

for plant-based ingredients. 

In the new tower, a fully automated production 

process will be in operation, combining 

extrusion, texturization, wet defibering and 

hydrothermal product refinement, thus making 

a significant contribution to the expansion of 

the plant-based product portfolio of GoodMills 

Innovation. For several years now, the 

company has been investing in the expansion 


of capacities and its expertise in plantbased 

ingredients. Katharina Haack, Head 

of Marketing Communications at GoodMills 

Innovation, says: “Plant-based nutrition is a 

building block towards a more sustainable 

future. And this is where we want to make a 

major contribution. Our raw materials enable 

manufacturers to produce high-quality meat 

and fish alternatives on an industrial scale, 

all of which are convincing in terms of taste, 

sensory properties and nutritional physiology. 

Only in this way can plant-based products 

gain an even greater market share.” 

After three years of construction, the new 

facilities on 2,500m2 of production space 

spread over seven levels have been given 

the green light. Thanks to the central location 

of “Tower III” on a navigable branch of the 

Elbe River, GoodMills Innovation has direct 

access to grinding and specialty mill products 

from the Group’s sister company, Aurora 

Mühle Hamburg, as well as seaport access. 

Standing 42 meters tall, the tower is clearly 

visible from afar and offers a view of the 

“Reihersteig” harbor arm and Elbphilharmonie 

concert hall from the upper levels. 

Striking and sustainable 

The construction project was realized in line 

with comprehensive sustainability requirements, 

both in terms of energy concepts, building 

materials and project partners. Fossil fuels were 

completely dispensed with, and particularly 

energy-efficient machinery, equipment and 

processes implemented. With these measures, 

savings of up to 40 per cent can be achieved 

compared to conventional technology. 

“We are proud and pleased that we are 

expanding our production capacities with 

the commissioning of Tower III,” says Katharina 

Haack. “It is a striking, visual representation 

of our expertise. With this investment, we can 

meet the growing demand for sustainable and 

healthy plant-based texturates, and play a 

key role in shaping the development of plantbased 

nutrition on a global scale.” 


7

Informa and Ipack Ima 

forge strategic alliance 

A synergic collaboration between the two trade 

fair organisers, sealed yesterday at ProPak Asia, 

to become a global reference for the processing 

and packaging communities. 

Informa Markets (world leader in the trade 

fair industry) and Ipack Ima S.r.l. (international 

benchmark for process and packaging 

exhibitions, a joint venture between Ucima and 

Fiera Milano), signed an agreement yesterday 

establishing this strategic alliance. The deal aims 

to develop joint international promotion and 

step up cross-selling activity for the respective 

trade fair portfolios, including the Propak and 

Fispal platforms operated by Informa Markets 

and the trade fairs organised by Ipack Ima. 

The agreement will guarantee a global 

presence for trade fairs for processing and 

packaging technologies and packaging 

materials targeting the key sectors of the 

Food industry - with a particular focus 

on grain-based food and liquid food - 

Beverages, and Pharmaceuticals. 

Together, Informa Markets and Ipack Ima will 

create an integrated, interconnected platform 

that will guarantee the target businesses 


widespread visibility on international markets, 

with the aim of exploring - in greater depth - all 

the opportunities for expansion and growth 

available on a global scale. 

Ian Roberts, Vice President – Asia, Informa 

Markets comments “With IPACK-IMA we 

form an alliance with a globally recognised 

industry leader, and a partner with extensive 

knowledge and networks in the key vertical 

industries that our ProPak Global Portfolio 

services. With our key strategic markets of 

Latin America, Egypt and North Africa, China, 

and ASEAN, it is a great opportunity for Informa 

to develop this partnership within Europe, and 

offer our customers a truly global platform. 

“This agreement – comments Simone 

Castelli, CEO of Ipack Ima – is absolutely 

in line with our business plan, which 

envisions forging alliances with strategic 

partners in order to drive the growth and 

internationalisation of our fair by expanding 

partnerships and presence in other markets. 

Ipack Ima ranks among the global trade 

fair organisers, accentuating the mission 

of promoting outstanding companies 

from Italy (and beyond) within the target 

industries around the world. This alliance 

also helps us build further credibility with all 

of our international stakeholders”. 

The collaboration between Informa 

and Ipack Ima will therefore guarantee 

processing and packaging businesses 

widespread visibility on the markets in all 

the continents, supported by vertical skills 

tied to these industries. 


9

INC unveils Gen Z preferences 

for nuts and dried fruits and 


• Peanuts, almonds 

and walnuts are 

consumed the most 

among Gen Z in Latin 

America 

• 96% snack between 

meals, yogurt, dairy 

products, and fresh 

fruits being common 

choices 

• Taste and health 

benefits are the 

primary drivers for 

consuming nuts and 

dried fruits 

• INC’s NutTunes 

campaign set to 

encourage nut and 

dried fruit consumption 

in Latin America 

The International Nut and Dried Fruit Council (INC) 

conducted an extensive study on Latin America’s 

Gen Z dietary preferences, focusing on their 

consumption of nuts and dried fruits. 

Generation Z prioritizes foods offering essential 

nutrients, plant-based protein, energy, vitamins, and 

fiber. The study showed that nuts and dried fruits are 

valued by Gen Z for their health benefits, including 

digestive health, heart health, and immune system 

support. Despite these benefits, Gen Z’s consumption 

of nuts and dried fruits shows room for growth. 


generation’, 96% of Gen Z reported snacking 

between meals, preferring yogurt, dairy 

products, and fresh fruits. Nuts and dried fruits 

are popular but rank lower in preference. 

The study surveyed 2,000 respondents across 

Argentina, Brazil, Chile, and Mexico, revealing 

high awareness of nuts, especially peanuts 

(99%), almonds (97%), and walnuts (94%). 

Dried fruits like raisins (96%) and prunes (88%) 

are also well-known but less so. 

Although there are slight nuances across 

countries, peanuts, almonds, and walnuts are 

the most consumed nuts by Gen Z followed 

by cashews, hazelnuts and pistachios. While 

raisins, dried cranberries, and prunes lead in 

dried fruits. Many respondents cited taste, 

price, and lack of information as barriers to 

regular consumption. Known as the ‘snacking 

To boost the appeal of nuts and dried fruits, 

INC recommends focusing on their uses and 

health benefits in marketing campaigns. To 

capture the attention of the target audience, 

INC has launched NutTunes, a series of 

captivating videos featuring 3D animation and 

AI technology. In these videos, nuts and dried 

fruits come to life and sing about their health 

benefits. The campaign will be promoted on 

social media, with tailored content for each 

market. Additionally, ‘The NutTunes’ playlist is 

available on Spotify, providing an engaging 

way to connect with the audeince. 

Understanding Gen Z’s preferences and 

attitudes is essential for businesses. By addressing 

barriers and emphasizing consumption drivers, 

INC aims to support healthier dietary choices 

through nut and dried fruit consumption 

among Gen Z in Latin America. 


11

Sorbets and Fruit Ice Creams 

Get a Sugar Reduction Revamp 

On a fresh mission to offer health-conscious 

consumers guilt-free indulgence in ice creams 

and sorbets, Better Juice, Ltd. expanded its 

innovative sugar-reduction technology to lower 

the sugar loads in fruit sorbets. This will grant 

manufacturers new opportunities to give their 

products a better-for-you upgrade. The foodTech 

start-up will showcase the reduced sugar sorbet 

at the IFT Expo, in Chicago, on July 15-17. 

The ingredient list of the beloved frosty scoops 

typically includes around 50% puréed fruit, 

added sugars or alternative sweeteners 

and water. Sorbets are generally viewed by 

consumers as refreshing innocent delights to 

cool down with in the summer, imbued with 

natural goodness from real fruits. 

The Scoop on Lowering Sugar 

The downside to sorbets is their naturally 

high sugar content. “Even products claiming 

Enzymatic technology from 

Better Juice reduces sugar 

loads in fruit sorbets by 60%. 

zero added sugar still house approximately 

6% to 10% percent sugar from the fruit juice 

concentrates alone,” explains Gali Yarom, 

co-founder and CEO of Better Juice. Sorbet’s 

glycemic index typically surpasses that of ice 

cream because it contains sugar from the fruits 

and no fat, leading to quicker absorption of 

sugars into the bloodstream. 

To create sugar-reduced sorbets, the 

company successfully adapted its patentprotected 

technology to process fruit 

concentrates and purées, the core ingredient 

of sorbets. The start-up produced sorbets in a 


ange of flavors, including apple, orange, and 

strawberry, reducing sugar content by 50% to- 

70% and calories by 40%. 

Better Juice’s groundbreaking enzymatic 

technology is based on non-GMO 

microorganisms that naturally transform fruit 

juice’s composition of sucrose, glucose, and 

fructose into prebiotic oligosaccharides 

and other non-digestible fibers, without any 

impact on their natural complex of vitamins, 

fiber, and nutrients. The fruit juices are treated 

in continuous-flow columns that contain 

immobilized sugar-reducing beads. 

“We succeeded in creating delicious sorbets 

with as little as 2% percent sugar,” exclaims 

Yarom. “Our treated sorbets possess a more 

gentle sweetness yet retain all their characteristic 

fruity notes and flavor. Yet they have fewer 

calories and a lower glycemic index.” 

According to a recent report from Innova 

Markets Insights, sugar reduction has been 

the primary focus for confectionary innovators 

responding to consumer demand for more 

nutritious formats without sacrificing flavor. 

Sorbet or Ice Cream? 

Better Juice will provide its technological 

breakthrough to ice cream chains and CPG 

ice cream and sorbet manufacturers via small, 

easy to use plug-in units that contain the 

patented immobilized enzymes. Manufacturers 

will be able to reduce the sugar content of 

their products, including ice creams with fruit, 

at desired levels of up to 80%. 

Ice cream makers will alternatively have 

the option of sourcing reduced sugar 

concentrates from other B2B/C Juice 

manufacturers in the US holding agreements 

with the company to install the sugarreduction 

device in their facilities. 

Better Juice recently obtained self-affirmed 

GRAS status from the US-FDA, allowing it to sell 

its products in the US. The company will initially 

commercialise its solution for sorbet and ice 

cream in the US but also plans to extend its 

services to Europe and other regions. 

“This accomplishment showcases our ability 

to broaden the scope of applications that 

our technology can apply to,” adds Eran 

Blachinsky, PhD, co-founder and CTO of Better 

Juice. “Its potential goes beyond just fruit 

juices to any product that contains real fruit 

components, such as jams and fruit roll-ups 

which are also in the pipeline for a Better 

Juice sugar reduction makeover. We deliver 

good news to consumers who are consciously 

seeking to reduce their sugar intake or with 

sugar sensitivities without having to give up the 

enjoyment of these sweet delights.” 

Last January, Better Juice, announced its 

collaboration with Ingredion Incorporated 

(NYSE: INGR), a leading global provider of 

specialty ingredients. Ingredion Ventures, 

Ingredion’s venture investment arm, will 

lead the Series A funding round for Better 

Juice which will fast-track penetration of its 

breakthrough sugar-reduction solution into 

the US juice market. 


13

made in processing plant-based sources of 

protein and finding new sources of protein are 

of central importance here. At the coming 

edition of Anuga, especially within the scope 

of Anuga Alternatives, we will examine these 

developments in detail,” explained Jan Philipp 

Hartmann, Director of Anuga. 

Anuga 

presents 

its new trade 

show Anuga 

Alternatives 

• Focus lies on alternative 

proteins and 

sustainable food 

• Early bird campaign 

until 30 September 2024 

• Closely linked to 

the top theme 

Sustainable Growth 

“Alternative proteins are not a short-lived 

trend, but indeed the future of food. A 

healthy and sustainable supply of proteins will 

become an essential component for the food 

requirements of an ever increasing number of 

consumers. The market for alternative proteins 

is not only being pushed by the demand of 

the consumers, but equally by trailblazing, 

technological innovations. The progress 

In the light of the high global interest in 

sustainable food solutions, Anuga will offer an 

extensive programme comprising of webinars, 

workshops and speaker events that focus 

on alternative proteins and will examine the 

latest research results and technological 

breakthroughs. Professionals from science and 

business circles and environment protection 

organisations will share their cognitions 

about the plant-based, fermented and cellcultivated 

protein sources. 

In addition to the technical and scientific 

discussion, Anuga Alternatives also focuses 

on the social aspects of food production, 

including themes like ethical procurement, 

the preservation of biodiversity and the 

socio-economic effects of changing over to 

plant-based diets. 

Overall market for plant-based food is growing 

As such, Anuga is reacting to the rising trend 

within the trade of extending its line-up of 

plant-based own brands. This in turn is a 

reaction to the consumers’ growing demand: 

According to Innova Market Insights, a global 

market researcher, the market for plantbased 

meat substitute products in Germany 

has recorded significant growth both in 

terms of turnover and the number of product 

launches. Between 2022 and 2023 the market 

value increased by 7.8%, from a market size of 

USD 639 million in the year 2022 up to USD 689 

million in the year 2023. Furthermore, in April 

2024, 27% more meat substitute products were 

introduced onto the market than in the same 

period of the previous year, which represents 

a peak in innovation. Own brand companies 

also recorded positive growth in the category 

of meat substitute products - 34% of the 

market launches of meat substitute products 

in this country are now own brands. 

“The figures impressively underline how the 

increasing consumer orientation towards 

plant-based products is sustainably changing 

the food market and opening up new 

growth potential. Our new trade show, 

Anuga Alternatives, is the answer to the 


market’s dynamic development towards 

plant-based food and a decisive trendsetter 

for the trade and industry. Visitors have the 

unique opportunity to gain in-depth insights 

into an aspiring industry, get to know new 

suppliers and products, inform themselves 

about the latest trends and keep abreast 

of the developments of the food industry 

of tomorrow,” stated Bastian Mingers, Vice 

President Food Trade Fairs, Koelnmesse GmbH. 

Anuga Out of Home: Newly organised 

for even better business initiations 

The new trade show Anuga Alternatives 

goes hand in hand with a relaunch of the 

hitherto segment Anuga Out of Home. The 

manufacturers will no longer be bundled 

under their own segment, but instead 

integrated into the trade shows that match 

their respective offer to enable more 

efficient matchmaking. 

Anuga, the No. 1 for Food & Beverage Business, is presenting its 

new trade show Anuga Alternatives. The trade show exclusively 

concentrates on a wide variety of products from the plant-based 

protein, insect protein, algae protein, mushroom-based protein 

and cell-cultivated meat segments. With over 1,400 companies 

worldwide, including at least 70 in Germany, that offer plantbased 

alternatives to animal-based products, the new trade 

show reflects the growing interest and increased variety within the 

industry. The commitment to alternative proteins ties in closely with 

the top theme of Anuga, ‘Sustainable Growth’. 


15

SIAL Shenzhen 2024 kicks off 

in September, Southern China 

revolutionary consumer scenario 

The Greater Bay Area, home to 

approximately 87 million inhabitants and 

boasting access to 1.4 billion customers 

across China, is a hotbed for growth. 

According to Meituan’s latest data, in 

Shenzhen with the youth population aged 

between 14 and 35 exceeding 8 million, 

20-35-year-olds, who possess strong food 

consumption power, account for 72% of the 

population—ranking the highest among 

cities nationwide. 

SIAL Shenzhen, positioning as the exclusive 

gateway for international food and 

beverage brands and products to penetrate 

South China’s booming market, also enables 

importers and traders to discover target 

products from local specialties and global 


products from the USA, Japan, South Korea, 

and Southeast Asia under the RCEP, as well 

as Australia, France, and Spain from the 

European Union. 

This year’s SIAL Shenzhen will showcase 

over 100,000 products from 1,500 exhibitors 

representing 43 countries and regions, 

significantly boosting South China’s market, 

especially during the holiday-rich second 

half of the year. The holiday economy 

will see the food market rise significantly. 

Following SIAL Shenzhen from September 2-4, 

holidays such as China’s National Day on 

October 1, Christmas, and the Chinese New 

Year will further stimulate the southern China 

food industry and market economy. The 

availability of innovative food and beverage 

products will create numerous business 

opportunities for buyers. 

The Chinese Government’s ¥100 billion 

investment plan aims to transform Shenzhen 

into an international Food Valley, making 

it a prime spot for global food industry 

investments and revealing significant 

business opportunities in the Southern China 

food market. According to the Nandu Big 

Data Research Institute, Shenzhen ranks 

in the top five in China for the number of 

coffee shops, with 4,791 establishments. 

Shenzhen also boasts the highest number 

of coffee-related enterprises in China, with 

9,651 companies. Additionally, Shenzhen 

has 7,524 convenience stores, the most in 

China, and a new tea drink shop density of 

4.7 shops per 10,000 people, ranking third 

nationally. These statistics reflect Shenzhen’s 

appeal as a new tea drink capital. 

Basing on Southern China’s market features, 

SIAL Shenzhen 2024 will not only showcase 

innovative food and beverage products, 

such as organic food, snacks, beverages, 

food ingredients, health food, frozen 

food, coffee, and tea, but will also host 

concurrent activities and contests to create 

a revolutionary consumer scenario for 

professionals, presenting the most innovative 

products and trends. 

Innovative food meets revolutionary 

consumer scenario 

• The 5th SIAL Chic & Tea Contest: Innovate 

in beverage creation as bartenders craft the 

next big drinks. 

• SIAL CUP Barista Challenge: Witness top 

baristas compete for perfection, setting new 

coffee standards and trends. 

• SIAL Snacking Awards: Discover the future 

of snacking, celebrating cutting-edge 

innovations in on-the-go dining. 


17

• SIAL Coffee & Tea Market: Experience new 

tea drinks and gather with new tea drink lovers 

and industry groups. 

• SIAL Innovation: Meet leading products and 

acquire expert insights on innovation and 

market developments worldwide. 

• SIAL Best Steak Awards: A top steak 

competition showcasing premium steak 

products from SIAL’s meat producers, 

importers, and traders. 

2024 focus on high ROI 

SIAL Shenzhen 2024 focuses on accurate trade 

and business matching with a high return on 

investment (ROI): 

1. Discover: Explore innovative products and 

services from regions aligned with RCEP, 

ASEAN, the Belt and Road Initiative, and BRICS. 

2. Collaborate: Forge business partnerships 

with local food manufacturers in South China, 

including Hong Kong, Macau, Shenzhen, and 

Guangzhou. 

3. Network: Exchange insights with leading 

Chinese e-commerce giants, top buyers, 

distributors, importers, and wholesalers, including 

Alibaba, TikTok, Tmall, JD.com, and more. 

In addition to the physical tradeshow, SIAL 

Shenzhen offers an online marketplace and 

an integrated matchmaking solution, enabling 

exhibitors and visitors to connect year-round. 

2023 triumph in facts and figures 

Deputy Director of the Commerce Bureau 

of Shenzhen Municipality, Zhou Mingwu, 

commented, “The successful inaugural SIAL 

Shenzhen 2023 is a model example of building 

Shenzhen into an International MICE City.” 

With over 1,200 exhibitors from 33 countries, 

SIAL Shenzhen 2023 exemplified quality, 

innovation, and regional characteristics 

across the entire food and beverage 

industry chain. The event’s strategic 

marketing approach positively impacted 

the F&B market in the Greater Bay Area and 

Southeast Asia. 

Supported by favorable city government 

policies and a business-friendly environment, 

the event witnessed substantial success stories: 

• Hubei Pavilion secured orders of RMB 10 

million in three days. 

• Jilin Pavilion signed orders for agricultural 

products worth RMB 6 million in three days. 

• Inner Mongolia Pavilion’s meat companies 

inked orders for USD 1 million in a single day. 

• Guangdong Pavilion’s pre-made food 

companies sealed orders for USD 1.5 million 

in three days. 

• Shaanxi apple companies received full 

preorders for 2024. 


Research reveals consuming 

walnuts during pregnancy 

significantly improves 

neurodevelopmental 

outcomes in two-year-olds 

Optimal nutrition is critical during pregnancy 

for both mother and child, especially for brain 

development and healthy birth weight. Lack 

of key nutrients increases the risk for low birth 

weight and developmental delays in children. 

According to the joint UNICEF and WHO study 

of global, regional, and country estimates 

of low birth weight, the incidence of LBW in 

the Middle East and the Gulf countries was 

reported as Oman (9%), Lebanon (6%), Syria 


(6%), Algeria (7%), Kuwait (7%), Libya (7%), 

Tunisia (7%), Bahrain (8%), Jordan (10%), Qatar 

(10%), Morocco (11%), Saudi Arabia (11%), 

Egypt (12%), and Yemen (32%) 1 

In a randomized controlled trial published in 

JAMA Network Open, and supported by the 

California Walnut Commission, researchers 

found incorporating walnuts and olive oil, 

in addition to following the Mediterranean 

Diet during pregnancy, improved child 

neurodevelopmental outcomes at age two, 

compared to those who mothers didn’t follow 

the diet during pregnancy. 2 

The study, conducted in Spain, followed 1,221 

pregnant women (19 to 23 weeks’ gestation) 

at high risk of delivering newborns who were 

small for gestational age were randomly 

divided into three groups: • a Mediterranean 

diet group that included 450 grams of walnuts 

and two liters of free extra virgin olive oil every 

month • a mindfulness-based stress reduction 

group • or usual care 

Among the 626 children born and eligible 

for the study, neurodevelopment scores at 

two years old were significantly higher in the 

cognitive and social-emotional domains 

in the Mediterranean diet group receiving 

walnuts and olive oil compared with children 

from the usual care group. 

Dr. Dietician and Psychologist Pırıl Şenol 

said; “Walnut consumption during 

pregnancy has been posited as potentially 

beneficial due to its rich nutrient profile, 

notably comprising omega-3 fatty acids, 

protein, vitamins, and minerals essential for 

maternal health and fetal development. 

Omega-3 fatty acids, such as alphalinolenic 

acid (ALA), are particularly 

crucial as they play integral roles in 

neurological and visual development of 

the fetus. Therefore, integrating walnuts 

into a balanced diet during pregnancy 

may be advantageous, albeit specific 

recommendations should be guided by 

healthcare providers, considering individual 

dietary needs and health circumstances” 3-4. 

For people across all lifespans, walnuts 

provide a host of important nutrients and 

phytochemicals, they also provide a notable 

amount of plant protein at 4 grams per 

ounce (12-14 halves), contribute to the daily 

intake of fiber (4 grams) and are a good 

source for magnesium (45 milligrams).5 

Walnuts can play an important role in 

everyone’s daily eating pattern. They are 

the only tree nut that provide an excellent 

source of the plant-based omega-3 alphalinolenic 

acid (2.5g/oz), which research 

indicates may play a role in heart health, 

brain health and healthy aging. 6-10. 

References: 

1. Zainab Taha, Ahmed Ali Hassan, Factors associated with preterm birth and low birth weight in Abu Dhabi, 

UAE, Int. J. Environ. Res. Public Health, 2020 

2. Crovetto F, Nakaki A, Arranz A, et al. Effect of a Mediterranean Diet or mindfulness-based stress reduction 

during pregnancy on child neurodevelopment: A prespecified analysis of the IMPACT BCN randomized 

clinical trial. JAMA Netw Open. 2023;6(8):e2330255. 

3. Tahaei H, Gignac F, Pinar A, et al. Omega-3 fatty acid intake during pregnancy and child 

neuropsychological development: a multi-centre population-based birth cohort study in Spain. Nutrients. 

2022;14(3):518. doi:10.3390/nu14030518 

4. Ogundipe E, Tusor N, Wang Y, Johnson MR, Edwards AD, Crawford MA. Randomized controlled trial of 

brain specific fatty acid supplementation in pregnant women increases brain volumes on MRI scans of their 

newborn infants. Prostaglandins Leukot Essent Fatty Acids. 2018;138:6-13. doi:10.1016/j.plefa.2018.09.001 

5. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov. 

6. Fleming JA, Kris-Etherton PM. The evidence for oc-linolenic acid and cardiovascular disease benefits: 

comparisons with eicosapentaenoic acid and docosahexaenoic acid. Adv Nutr. 2014;5(6):863S-76S. doi. 

org/10.3945/an.114.005850. 

7. Sala-Vila A, Fleming J, Kris-Etherton P, Ros E. Impact of alpha-linolenic acid, the vegetable omega-3 fatty 

acid, on cardiovascular disease and cognition [published ahead of print February 16, 2022]. Advances in 

Nutrition. doi.org/10.1093/advances/nmac016. 

8. Naghshi S, Aune D, Beyene J, et al. Dietary intake and biomarkers of alpha linolenic acid and risk of 

all cause, cardiovascular, and cancer mortality: Systematic review and dose-response meta-analysis of 

cohort studies. BMJ. 2021;375:n2213. doi:10.1136/bmj.n2213. 

9. Barceló-Coblijn G, Murphy EJ. Alpha-linolenic acid and its conversion to longer chain n3 fatty 

acids: Benefits for human health and a role in maintaining tissue n-3 fatty acid levels. Prog Lipid Res. 

2009;48(6):355-74. doi.org/10.1016/j.plipres.2009.07.002. 

10. Sala-Vila A, Guasch-Ferré M, Hu FB, et al. Dietary oc-linolenic acid, marine oc-3 fatty acids, and 

mortality in a population with high fish consumption: Findings from the PREvención con DIeta MEDiterránea 

(PREDIMED) study. J Am Heart Assoc. 2016;5(1):e002543. doi.org/10.1161/JAHA. 


21

In the food industry, there are many reasons to replace animal 

fats with plant-based alternatives, be it to replicate meat 

products or provide hybrid offerings with an optimized label. 

Ingredients specialist Loryma supports manufacturers with 

wheat-based solutions that promise top-quality characteristics. 

They imitate animal fats that perfectly replicate the originals 

in terms of texture and processing properties. Wheat-based 

stabilizers, starches and clean label compounds, meanwhile, 

enable manufacturers to create melt-in-the-mouth or stable, 

sliceable textures. They also improve the appearance and 

sensory properties of products such as juicy poultry sausage, 

mouthwatering vegan salami pizza or crispy plant-based chorizo. 

Loryma: 

Authentic plant-based alternatives 

with reduced fat content 

Wheat-based solutions for fat replication offer 

processing and nutritional benefits. 

Consumer demand for plant-based, 

health-conscious yet tasty convenience 

products continues unabated. However, 

plant-based fats do not always behave like 

their animal-based counterparts when it 

comes to production and preparation. Here, 

manufacturers face several challenges: 

Meat analogs, meat products or hybrids 

should have an authentic texture and 

sensory appeal, and convince with a low 


fat content and short, natural ingredient 

list. Loryma has developed three innovative 

solutions that support targeted fat 

reproduction, all with a low calorie content. 

Melt-in-the-mouth, firm to the bite and 

visually appealing 

Many ready meals require a tender melt after 

preparation. Examples include reheated 

salami pizza or pure poultry sausage that 

tastes juicy rather than dry despite its 

reduced fat content. The Lory ® Stab blend 

based on the modified wheat starch Lory ® 

Starch Amber perfectly addresses these 

needs. The system is freeze/thaw and 

thermally stable, and also shear resistant. 

Some end products require a pasty, creamy 

texture that does not run. One example is 

chorizo sausage: if the fat contained in the 

sausage liquefies during the frying process, 

the sausage meat and casing will no longer 

harmonize, and the skin will either burst or be 

difficult to slice cleanly. With an emulsionbased 

stabilizing system created with alginate, 

gluten and starch, this effect can be achieved 

without thermal activation. The cold gelling 

compound is also low in fat, cut resistant, 

elastic and does not release water. 

If a visible fat content is to be a typical 

feature of the application, such as the 

white components in salami or the fat edge 

on raw ham, then the compound of Lory ® 

Starch Jade and Lory ® Starch Ruby is ideally 

suited. The size of the fat reproduction can 

be scaled individually and is suitable for a 

clean, additive-free label. 

Norbert Klein, Head of Research & 

Development at Loryma, explains: “The 

demands on finished products, whether 

as meat substitutes or hybrid solutions, are 

becoming more and more stringent. Thanks to 

functional ingredients and extensive testing, we 

can advise manufacturers on their individual 

concepts. Our compounds and blends offer 

advantages not only in terms of product quality 

and nutritional value, but also for the efficient 

and targeted creation of new trend products.” 


23

International food and beverage company Paulig announced its ambition 

to reduce its total global greenhouse gas emissions (GHG) to net zero 

by 2045. The net zero targets are a natural continuum following 

Paulig’s current 2030 targets and ambition level, validated by the Science 

Based Targets Initiative and aligned with the 1.5°C pathway. 

Paulig commits to achieving 

zero net greenhouse gas 

emissions by 2045 

“This commitment is a continuation of our 

climate actions and an important step forward 

in our journey of becoming a sustainable 

frontrunner in the industry. In recent years, 

we have progressed towards our goals for 

2030 and will continue implementing these 


actions and initiatives. Setting a long-term 

net-zero target will guide us in accelerating our 

transition and actions for coming decades, 

including planning new innovations, setting 

growth targets and providing important signals 

for implementing new technologies”, says Rolf 

Ladau, CEO of Paulig. 

Paulig is currently committed to reducing 

GHG emissions by 50% from its value chain 

and by 80% from its own operations by 2030 

from the 2018 baseline. Paulig’s climate targets 

are approved by the Science Based Target 

initiative and aligned with the Paris agreement 

1.5C ambition. To ensure its targets continue to 

be aligned with latest climate science, Paulig 

will validate this long-term goal with Science 

Based Targets initiative (SBTi) alongside 

updating our 2030 targets with the latest 

Forest, Land, and Agriculture sector guidance. 

Driving transformation through innovative 

climate initiatives and collaborations 

To achieve net zero emissions, Paulig will 

continue to implement its emissions reduction 

programs both in own operations (Scope 1&2) 

and in key value chains (Scope 3). Longterm 

planning includes iteratively refining the 

roadmaps, including switching to renewable 

energy beyond electricity, investment in 

innovative technologies and expanding new 

farming methods. 

One concrete tool to drive this transformation 

is Paulig’s unique climate fund, launched in 

2023. The fund is used to kick-start and support 

new practices and innovations to reduce 

emissions where they have the biggest impact: 

Paulig’s coffee, wheat and corn value chains 

and logistics. The annually chosen climate 

projects are implemented together with 

partners and suppliers. 

To create a real impact, actions are needed 

across actors in the industry. To strengthen 

collaboration, Paulig has also joined the 

Consumer Goods Forum’s Net Zero Coalition 

together with 18 leading global consumer 

goods brands, retailers, and manufacturers. 

The initiative focuses on delivering on and 

accelerating the consumer goods industry’s 

commitments to reducing GHG emissions. 

It aims to enhance the industry’s internal 

capabilities to achieve Net Zero and pushes 

for actively integrate emissions reductions. 

“We have already taken many steps in 

our own operations and are constantly 

developing and implementing new solutions 

for more sustainable future of food. The 

net zero commitment reflects our belief in 

the power of businesses to drive positive 

change. We hope to see more partners and 

companies joining us on this transformation 

journey and prioritize sustainability. 

By working together, we can create a 

better future for our planet and coming 

generations,” Rolf Ladau concludes. 

Fact box 

Paulig has global supply chains, and its 

products are sold in over 70 countries. As an 

international food and beverage company it 

stands in the middle of the food value chain, 

having the ability to impact both ends: at 

the root where raw materials come from and 

towards consumers. 

The company has been steadily progressing 

towards its goals, and in 2023, Paulig reduced 

greenhouse gas emissions in its own operations 

by 22 per cent from the 2018 baseline. 

Paulig’s other concrete climate efforts in the 

recent years have included, for example: 

• All of the company’s 11 sites run on 100% 

renewable electricity and 6 out of 11 factories 

have also switched to 100% renewable biogas. 

• Several sustainable farming projects in the 

coffee and wheat value chains with suppliers 

and partners. 

• As the result of the climate projects, Paulig 

has introduced its first products with lower 

climate impact: the Santa Maria wheat tortillas 

with up to 50% lower climate impact* 

• As one of the first coffee companies in the 

world, Paulig brought easy-open, recyclable 

vacuum coffee packaging to retail stores in 

Finland and in Estonia. 

• Paulig has added nature as part of 

its sustainability targets to strengthen 

biodiversity protection. 

• The company continues to work on 

accelerating the availability of local biogas 

and long-term energy transition options. 

• Paulig is working on ensuring that 100% of 

raw materials from high-risk areas come from 

sustainable sources verified by external parties. 

*Comparison between an LCA performed by RISE 

in 2023 on Santa Maria Wheat Tortilla Original 

(Medium, 8 pcs) and a 2012 study. 


25

Entries have opened for the food ingredient 

industry’s most prestigious awards, 

with nine accolades for the taking and 

a submission deadline of 9 September. 

Fi Europe 

Innovation Awards unveils 

four new categories 

This year, The Fi Europe Innovation Awards will include 

four exciting new categories: Dairy Alternative Innovation, 

Food Manufacturing, Pet Food Innovation, and 

Future Foodtech Innovation. These additions boost 

the awards to a total of nine categories, capturing 

cutting-edge trends that are shaping the future of food. 

The Fi Europe Innovation Awards honour the 

people, teams and organisations breaking new 

ground and driving positive change in the F&B 

industry, giving them the credit they deserve 

for their achievements. Participants benefit 

not only from the international recognition 

and multi-channel publicity that it generates, 

but also from the opportunity to meet industry 

visionaries, obtain objective validation and 

expand their professional networks. 

The awards are judged by a panel of 

esteemed industry professionals presided 

over by Prof. Colin Dennis, chair of the 

board of trustees at IFIS and the British 

Nutrition Foundation (BNF). They are open 

to companies and organisations who 

are exhibiting at Fi Europe 2024, with the 

exception of the Diversity & Inclusion 

Award, which is open to any organisation. 

Entries are now live, with a submission 

deadline of 9 September, after which 

finalists will be notified. The programme 

culminates in a glittering ceremony on the 

evening of 19 November at Fi Europe in 

Frankfurt, when the winners are announced. 

This year, entry to the Fi Europe Innovation 

Awards is included in the VIP pass. 


The nine categories are as follows: 

• Dairy Alternative Innovation Award (NEW) 

• Diversity & Inclusion Award 

• Food Manufacturing Award (NEW) 

• Future Foodtech Innovation Award (NEW) 

• Health Innovation Award 

• Pet Food Innovation Award (NEW) 

• Sensory Innovation Award 

• Sustainability Innovation Award 

Yannick Verry, Brand Director, Food 

ingredients Europe & Americas comments: 

“We felt it was time to expand our 

award categories to keep pace with the 

evolution of the industry as a whole. The 

category changes recognise the exciting 

advancements that are being made in dairy 

alternative ingredients and the growing role 

that tech is playing in solutions development. 

The introduction of a food manufacturing 

award reflects the F&B industry’s heightened 

focus on efficiency, food safety and waste 

reduction, whilst the new pet food innovation 

accolade signals an exciting expansion into 

a dynamic sector. I cannot wait to see what 

innovations will be showcased through this 

year’s programme and urge any organisation 

that is thinking about entering to go for it.” 


27

PL Beverage is a dynamic private label filling and 

service company specializing in beverage development and 

production for cans and PET water bottles. 

PL Beverage: 

Beverage Production with 

Cutting-Edge Technology 

PL Beverage, a premier private label filling 

and service company, is setting new 

standards in the beverage development 

and production industry. Specializing in 

can and PET water bottle production, PL 

Beverage offers an unparalleled combination 

of flexibility and quality, catering to both 

innovators and large enterprises. 

Operating on three core principles, PL 

Beverage’s unique, customer-driven approach 

ensures flexibility while maintaining the highest 

standards of quality and satisfaction. The 

company’s offerings range from lab support 

and small-run options to cost-efficient private 

labeling and co-packing services. With a 

state-of-the-art production facility in Germany, 

PL Beverage boasts an impressive production 

capacity of over 250 million fills per year, 

encompassing over 15 different can sizes. 

PL Beverage’s production process is marked 

by its utilization of high-quality water sourced 

from its own facility, advanced pressurized 

tanks, high-tech CIP mixing facilities, and 

tunnel pasteurizing techniques. These 

processes are managed on four modern 

filling lines (Krones), ensuring precision in every 

aspect from CO2 levels to vitamin dosing. 

Founded in 2007, PL Beverage has earned 

the trust of over 1,000 satisfied customers 

worldwide. The company’s commitment to 

quality is evident in every step of production, 

from the initial lab work to the final distribution 

through well-established global channels. 


Reliable when things get hot: 

Sterilisable and pasteurisable 

high-performance films 

from adapa 

Food safety is always a top priority. What 

sounds obvious is a particular challenge when 

it comes to products with a shelf life of months, 

such as olives, sauerkraut, soups or tomato 

passata - also and above all for the packaging. 

Thanks to decades of experience in the flexible 

packaging market, the adapa Group is able to 

offer reliable packaging solutions for even the 

most demanding applications. 

The Italian site adapa Italy Forlì is characterised 

by the combination of a broad, highperformance 

portfolio and the experience to 

use it according to its strengths. Specialising 

in small and medium sized companies, the 

adapa Group site offers retort packaging 

solutions in flexographic and gravure printing. 

Maximising durability - reliable and 

reproducible 

Due to the long shelf life of the products to be 

packaged, the packaging must perform for 

months - and at the same time withstand a real 

stress test at the beginning: Core temperatures 

of over 121°C, sometimes for hours, and often 

packaged goods with aggressive, acidic 

properties such as sauerkraut or chestnuts 

place the highest demands. At the same 

time, the long shelf life reduces the flexibility 

during packaging changes: Having to cancel 

storage tests after months can set projects 

back a long way. adapa’s experience in 

the field of retort packaging is therefore 

particularly valuable here and can save food 

manufacturers a lot of time and money. 


Tuned for high performance 

adapa has an established portfolio of highperformance 

laminates for demanding hot 

applications and therefore offers resilient 

packaging solutions for a wide range of 

products. Whether stand-up pouches, 

flowpacks, sachets or top films, the films are 

customised according to the application. The 

film thicknesses are between 76 and 185 µm 

and are designed as duplex, triplex or even 

quadruplex laminates with either solvent-free 

or solvent-based lamination for maximum 

performance. PE and PP are available 

as sealing layers. To ensure successful 

implementation, the Group’s technical 

application service provides valuable support: 

on request, packaging launches can also be 

accompanied by experienced technicians in 

order to complete packaging changeovers to 

the full satisfaction of the customer. 

In the spotlight - adapa Italy Forlì 

Founded in 1929, adapa Italy Forlì is one of the 

longest-established sites in the group and a 

leader in the production of pasteurisable and 

sterilisable flexible packaging. Thanks to many 

years of experience and extensive knowledge, 

those responsible know the way to a successful 

packaging changeover - without detours 

and without many failed storage tests. This 

is not a matter of course for one of the most 

demanding packaging applications there is. 

The symbiosis of expertise, machine equipment 

and committed employees is the key to the 

optimum product and is appreciated by 

customers, many of whom have been with us 

for many years. Environmentally responsible 

trading also always plays a role. Here, the site’s 

solvent recovery plant makes an important 

contribution to recycling key components of 

packaging production. 


31

Trade registration open 

for Fruit Attraction 2024 and 

LIVEConnect 

Professionals from the fruit and vegetable sector 

can now purchase their visitor passes to attend 

the 16th edition of Fruit Attraction. The fair, 

organised by IFEMA MADRID and FEPEX, will be 

held from 8 to 10 October and will once again 

bring together the entire community of the 

world’s fruit and vegetable industry in Madrid. 

Fruit Attraction offers different entry options to suit 

the needs of the visitors. From the professional 

one-day pass (daily) or a three-day pass 

(permanent). As a new addition, it also offers 

a Premium pass with exclusive access for VIP 

buyers, with which they can benefit from special 

conditions to make their visit extraordinary. 

In all cases, registration will provide free 

access to the Fruit Attraction Community 

and, in this way, form part of the LIVEConnect 

platform, the largest professional community 

and social network in the fruit and vegetable 

industry; a space for knowledge and business. 

Fruit Attraction, organised by IFEMA MADRID 

and FEPEX, is holding its 16th edition from 8 to 

10 October and is expecting participation of 

more than 2,000 companies from 55 countries, 

which will be presenting 70,000 m2 of fruit and 

vegetable produce. The event expects to 

attract more than 100,000 professionals who 

will be visiting from 145 countries. 


New innovative fermentation 

project brings new hope for 

the future of sustainable food 

Bacteria that turn waste 

and leftovers into edible 

raw materials in completely 

new products - does it 

sound too good to be true? 

Not necessarily. Swedish 

food giant Greenfood 

and biotech company 

Tekinn have teamed up in 

a foodtech collaboration 

to give unutilized food a 

valuable new life through 

fermentation. The innovation 

project is part of the Circular 

Development Hub, funded 

by the EU and Region Skåne. 

In 2021, Greenfood, one of Europe’s biggest 

players in healthy food, took a drastic decision 

- waste should be halved, and all raw materials 

should stay as high in the value chain as possible. 

Since then, several unique processes and raw 

material flows have been developed with the 

aim of making the most of every little piece. This 

ambitious goal has a positive side effect: the 

development team has had every incentive to 

look in unusual places to find new innovative 

solutions. As part of the Circular Development 

Hub for Food innovation project, funded by the 

EU and Region Skåne, bacteria and fermentation 

is now being studied with the aim to create the 

future heroes of the the food system. 

insoluble fibers, it is possible to refine what we 

today consider inedible into completely new 

raw materials that can become valuable parts 

of our common food system. 

“The unique fermentation process transforms 

residual streams from food production, such as 

fibrous stems and peels, into entirely new raw 

materials. Such fibrous material usually becomes 

waste or animal feed, but after our fermentation 

process, the new raw material becomes not 

only edible but also enriched in terms of taste, 

texture and nutrition. They also contribute other 

valuable properties in various end products. 

We are very pleased that our technology 

contributes to the necessary transformation of 

our food system, both in Sweden and globally”, 

explains Fredrik Jonsson from Tekinn. 

Since Greenfood applies the zero-waste 

principle to every raw material that enters, 

nothing should leave Greenfood’s fruit and 

vegetable center in Helsingborg without 

having a greater purpose. It may sound like 

an impossible challenge for a company that 

prepares and delivers an average of 127 

tons of fruit and vegetables every day, but at 

Greenfood, tough challenges are no deterrent. 

“There is still a lot to do when it comes to adding 

value to fruit and vegetable residual flows! 

Collaboration with other innovative players is 

key when developing new processes that no 

one has yet thought of. Processes also need to 

be scalable to large volumes, which is where 

our size and experience as one of Europe’s 

leaders in our industry helps. Scalability is a 

must for a sustainable food system in the long 

term, and we are determined to contribute”, 

says Maria Mehlin, sustainability developer at 

Salico, which is part of the Greenfood Group. 

In fellow foodtech and biotech start-up Tekinn, 

Greenfood has found a like-minded player, 

and together they have tackled a relatively 

unexplored part of the food industry - what 

is currently seen not as food, but as waste. 

By allowing bacteria to break down the 

substances humans cannot absorb, such as 


33

Companies and farmers collaborate_©maxbelchenko_shutterstock 

Raffinerie Tirlemontoise, 

BENEO and Puratos collaborate 

with Belgian farmers to launch 

joint Climate Farming Project. 

Raffinerie Tirlemontoise, a beet sugar producer, BENEO, 

a leading manufacturer of functional ingredients, and Puratos, 

a global leader in bakery, patisserie, and chocolate ingredients, 

have joined forces to launch a pioneering Climate 

Farming Project. The ambitious initiative supports Belgian farmers 

in implementing more sustainable farming practices and 

promotes regenerative agricultural principles that contribute 

to enhancing soil health and reducing environmental impact. 

Major ingredient players unite 

to support sustainable farming 

Addressing climate change and ensuring 

resilient farming practices is crucial to meet 

the demands of future generations. The 

project partners recognise that this requires 

collaboration between the agricultural 

sector and the food industry. Empowering 

farmers through training and stimulating 

the exchange of knowledge are key 

components of this joint commitment. 

The project is already underway and will 

run until 2025, involving 15 pilot farms across 

Belgium. Together, they will cultivate sugar 

beet, wheat and chicory according to 


various regenerative farming methods in 

an area equivalent to the size of more than 

1,100 football fields. 

Throughout the project, farmers will work 

on specific farming measures. This includes 

strategies such as reducing mineral nitrogen 

fertilization and pesticide use through more 

organic means and enhancing biodiversity 

by planting flower strips and hedges next to 

the fields. Improving the biomass of cover 

and catch crops that are planted after the 

main crop harvest will also reduce soil erosion 

and enhance soil fertility and biodiversity 

in agroecosystems. In addition, it will aim to 

reduce the tillage and soil work to different 

degrees as a measure to combat erosion. 

These efforts are supported by the localised 

application of mineral fertilisers, the use of 

organic fertilisers, biopesticides and the early 

sowing of multi-species catch crops. 

At the outset, the Climate Farming Project 

engaged in a comprehensive diagnostic 

phase using a farm assessment tool called 

Belgian sugar beet - 

One of three crops cultivated in the project 

Greencard. This initial evaluation was 

crucial in setting measurable objectives 

and selecting appropriate regenerative 

agriculture practices, which could then 

be implemented in subsequent phases. 

Climate Farming Project_Training and learning opportunities 


35

Climate Farming Project_Networking and exchange 

The results can be used to expand these 

practices to other farmers working with 

BENEO and Raffinerie Tirlemontoise. 

Fabrice Flamend, a farmer from Eghezée, 

Belgium, and member of the Climate Farming 

Project, shares his perspective: “It is clear that 

the agricultural sector must move towards a 

more regenerative approach. While there are 

many ideas on how to achieve this, involving 

farmers and their expertise from the field in 

these discussions is vital. We need to uncover 

feasible techniques where factors such as soil 

condition, crops, equipment and profitability 

can be taken into account. This is why I am 

excited to be part of the Climate Farming 

Project. It provides a platform to exchange 

know-how and experience between farmers, 

and the companies that process our crops. 

Through the Climate Farming Project, we 

can work together on solutions that will 

future-proof agriculture.” 

Through this partnership, Raffinerie 

Tirlemontoise, BENEO and Puratos underscore 

their shared commitment to sustainable 

farming practices and the pursuit of 

innovative solutions, all while respecting the 

needs of farmers and future generations. 

Climate Farming Project_ 

Fostering regenerative practices 


FRESH 

START 

IRAN 

BUSINESS 

Iran 

agrofood 

food + bev tec 

31th International Trade Show 

08 - 11 

June 2024 

Tehran International 

Permanent Fairgrounds 

www.iran-agrofood.com 

Book your stand now 

Contact worldwide: Ms Nadja Lukanowski 

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

www.fairtrade-messe.de

Scaling up necessary 

to maintain leadership position 

in protein transition 

The Dutch market for 

alternative proteins is on 

the brink of exponential 

growth, expected to exceed 

10 billion Euro by 2030. 

Despite globally recognized 

expertise in agriculture 

and biotechnology, 

startups and scale-ups 

face obstacles in scaling 

up. Foodvalley NL and 

Invest-NL have identified 

the challenges and 

made recommendations 

for developing a Dutch 

ecosystem for alternative 

proteins. The report 

‘Enhancing the ecosystem 

for alternative protein 

innovation: Strategies for 

scaling success’ highlights 

that limited access to 

facilities, high operational 

costs, complex regulations, 

and funding shortages 

hinder scaling efforts. With 

national collaboration, 

targeted infrastructure, and 

innovative financing models, 

the Netherlands can further 

strengthen its role as a 

leader in food innovation. 

Challenges in scaling up 

Accelerating the protein transition requires 

innovation, but startups and scale-ups 

in the alternative protein sector face 

various obstacles when scaling from lab to 

commercial production. Current pilot and 

demonstration facilities do not meet the 

growing demand, and limited access to 

shared facilities leads to delays in market 

introduction. High operational costs, 

including expenses for equipment, personnel, 

and raw materials, present a significant 

financial burden for shared facilities. 

Navigating regulations for new food products 

further complicates the process for startups 

and scale-ups. Moreover, the “Valley of 


Death” – the critical funding gap between 

R&D and commercialization – hinders 

innovation and market access. 

Recommendations for the growth of the 

alternative protein sector in the Netherlands 

To overcome the challenges and harness the 

full potential of the alternative protein sector 

in the Netherlands, Invest-NL and Foodvalley 

NL make several recommendations. Firstly, it 

is crucial to develop a national strategy that 

creates innovation clusters and streamlines 

regulations to stimulate growth. Government 

policy should support this collaboration with 

structural funding and infrastructure. 

Additionally, strategic investment in shared 

facilities is essential. Establishing regional hubs 

with advanced shared facilities, supported 

by public-private partnerships, can help 

companies grow faster. Implementing flexible 

access models will make these facilities more 

affordable for startups and scale-ups. 

Furthermore, financial support mechanisms 

need to be expanded with vouchers, 

subsidies, and innovative financing models. 

Introducing bridge financing programs is also 

important to bridge the gap between the R&D 

phase and commercialization. 

“To achieve a sustainable and climateneutral 

food system, transitioning to 

alternative protein sources with lower 

emissions is crucial. The Netherlands has a 

unique opportunity to become a global 

leader in the alternative protein revolution. 

This report serves as a call to action for all 

parties to work together and stimulate the 

growth of this promising sector,” says 

Michiel Strijland, Business Development 

Manager at Invest-NL. 

“The report highlights the critical need to 

address the scaling challenges of startups 

and scale- ups,” says Emmanuel Anom, 

Lead Shared Facilities at Foodvalley 

NL. “By strategically investing in shared 

facilities and implementing supportive 

financial mechanisms, we can position 

the Netherlands as a world leader in the 

transition to sustainable protein production.” 


39

Many retailers 

are saying 

goodbye to 

unpackaged 

Despite new initiatives such 

as by dm, the number of 

filling and unpackaged 

stations in food retail is 

dwindling. They are good 

for the image, but do not 

generate the hoped-for sales. 

Fachpack - According to an NIQ/GfK survey in 

January, around 70 percent of Germans would 

like to buy more products without packaging. 

There are plenty of opportunities to do so: 

after the opening of the first pure 

unpackaged store in Germany in 2014, 

established food retailers have followed suit 

with filling stations on their premises. 

The topic is currently experiencing fresh 

momentum thanks to test projects at Rewe 

and dm. The drugstore retailer dm has been 

selling twelve different items in 15 stores in 

Hesse, North Rhine-Westphalia and Lower 

Saxony for two months. The pilot project is 

planned to run for one year. 

Both retailers are promoting products from 

their own organic brands from the dry range 

such as pasta and cereals. And both are 

relying on the system by the Czech start-up 

Miwa. The advantage over the usual solutions 

on the market: there is no need to refill the 

containers in the store. The supplier fills the 

containers, and they are hung directly in 

the stations in the store. Rewe launched 

the project in November in eleven, mainly 

independently operated stores between 

Cologne, Bonn, and Aachen. The pilot 

project was originally due to be completed 

in May, but “due to the complexity of the 

implementation, it will be delayed.” 

Apart from the two prominent projects, 

the results are sobering, as the 

Lebensmittelzeitung reports. The number of 

unpackaged stores fell significantly in 2023. 

In food retail, the picture is mixed: while some 

retailers, such as E-Center Herkules in Bad 

Vilbel near Frankfurt am Main, are sticking to 

their unpackaged stations or even expanding 

them, many retailers are excluding such 

stations, especially when opening new stores. 

Others are reducing or completely 

discontinuing the offer. The reason is the 

significant slump in sales due to the coronavirus 

pandemic, merchants told LZ. They mostly rely 

on the Eco-Terra system, in which the retailer 

cleans and refills the containers – like Tegut, 

Edeka Haas, and Edeka Rees. 

Having started out ambitiously in 2020, retailer 

Tobias Haas has gradually reduced the width 

of his unpackaged shelf in his store in St. 

Georgen near Villingen-Schwenningen from 

three to one meter. The goods have been 

varied time and again, with confectionery and 

baked goods added, but to no avail. 


Edeka Haas now wants to replace the 

station with a bakery store. At Edeka Rees, 

only the one in the Freiburg-St. Georgen 

store is left of the original seven tapping 

stations due to marginal sales is all that 

remains. However, store manager Marius 

Rees wants to hold on to it. 

Tegut also reduces unpackaged articles 

Tegut is also rowing back. The Migros 

subsidiary, which opened its first unpackaged 

station in its pilot store in Fulda-Kaiserwiesen 

in 2019, is reducing its stores with stations 

from 40 to 25 across Germany. And that’s 

not all: “We are reducing the number of 

items from around 140 to 90 and making 

the stations more compact and narrower,” 

explains Ralf Trappberger, Dry Goods Buyer 

at Tegut. The larger station in the Fulda 

pilot store is also being adapted: from over 

eleven to five meters wide. The high workload 

for disinfection and restocking cannot be 

underestimated, says Trappberger. 

“Like other marketing measures, an 

unpackaged station can have a positive 

effect on the rest of the range of services 

and products on offer,” says Carsten Kortum 

from the Baden-Württemberg Cooperative 

State University. For Kortum, the loose goods 

are just a nice-to-have: “The existence of 

an unpackaged station is not an important 

criterion for the choice of shopping location.” 

The retail expert also sees the direct competition 

at the POS with cheaper packaged products 

as problematic. He speaks of a gap between 

consumers’ price expectations and purchasing 

behavior in terms of sustainability: “Customers 

actually want lower prices for unpackaged 

products, as there is no expensive packaging 

and they have to fill them themselves.” But they 

usually have to dig deeper into their pockets. 


41

Micro protein: 

HIFOOD expands 

its range of protein 

enrichment solutions 

HIFOOD, a company 

specializing in the 

research, development, 

and production of natural 

ingredients and part of the 

CSM Group alongside CSM 

Ingredients, has developed 

a new range of micronized 

proteins – Micro Protein – to 

enable companies in the 

food sector to meet the 

growing demand for highprotein 

products. 

Developed using innovative 

proprietary technologies, 

Micro Protein is a clean label 

and allergen-free solution 

based on pea proteins with 

a very fine granulometry, 

neutral taste, and minimal 

impact on the structure and 

flavor of the finished product. 

Therefore, Micro Protein finds 

diverse applications ranging 

from baked goods to meat 

analogues, sauces, soups, 

desserts, dairy products, 

beverages, and more. It 

is a versatile and easily 

implementable solution for 

companies entering the 

protein market, which – 

according to recent research 

Free from 

allergens, with 

a clean label, 

and boasting 

a protein 

content of 

70%, HIFOOD’s 

micro proteins 

are ideal for 

enhancing the 

protein content 

of foods and 

beverages. 


– is expected to grow up to 

USD 23.34 billion by 2032. 

“At HIFOOD, we are 

committed to supporting 

our customers and partners 

in responding to market 

trends by offering ingredients 

that are easily adaptable 

to various production 

needs. Micro Protein is a 

perfect example of this. 

It is an ideal solution for 

companies looking to 

boost the protein content 

of their products without 

altering their flavors and 

textures, and importantly, 

without requiring significant 

adjustments to recipes and 

production processes. Being 

a powdered ingredient, 

it can be used much like 

flour,” explained Emanuele 

Pizzigalli, Chief Research 

and Innovation Officer and 

co-founder of HIFOOD. 

“Moreover, thanks to the 

clean technology used, our 

micro proteins are additivefree, 

as we exclusively 

employ proprietary physical 

and mechanical processes 

– a significant advantage 

for both producers and 

consumers.” 

Through the use of Micro 

Protein, companies can 

label their finished products 

as “high in protein” or 

“source of protein,” given 

that HIFOOD’s micro 

proteins boast a 70% protein 

composition. 

One of the most intriguing 

applications of Micro Protein 

is in Plant-Based Beverages, 

which has already seen 

initial success through 

the partnership between 

HIFOOD and Alianza Team. 

Together, they previously 

won the “Plant-based 

Innovation Award” at Food 

Ingredients Europe 2023 and 

will be presenting further 

collaborative solutions at the 

IFT Expo in Chicago from July 

14 to 17, including a plantbased 

beverage fortified 

with Micro Protein. 

Micro Protein is part of CSM 

Group’s broader portfolio for 

protein enrichment, which 

includes various solutions 

such as CSM Ingredients’ 

universal mixes for proteinenriched 

breads, bagels, 

and crackers, ready-to-use 

mixes or customized recipes 

for preparing proteinrich 

croissants and sweet 

products, to HIFOOD’s 

extensive range of Proteios 

Textured Vegetable Proteins 

(TVPs). This diverse offering is 

designed to meet consumer 

demands, whether from 

athletes or those simply 

interested in increasing 

their protein intake, and is 

expected to grow further. 


43

Metsä Board 

at FachPack 

2024: 

Circular 

solutions 

Metsä Board invites FachPack visitors to 

its stand to discuss solutions to their own 

packaging challenges and the environmental 

impact of material and packaging choices. 

Metsä Board will also showcase a third-party 

verified study demonstrating how switching 

to optimised fresh fibre paperboard can 

cut the carbon footprint of pharmaceutical 

packaging by 60 per cent. 

The company will also highlight its recently 

completed mill investment projects at Husum 

and Kemi. Increased capacity for folding 

boxboard in Husum and white kraftliner in Kemi 

underscores Metsä Board’s commitment to 

resource-efficient paperboards and further 

strengthens the company’s position as a leading 

European producer of folding boxboards and 

white kraftliners. With these investments, Metsä 

Board is well positioned to meet the growing 

demand for fibre-based packaging materials 

and to support its customers with high-quality 

packaging solutions. 

From 24-26 September 2024, Metsä Board 

will present its range of lightweight premium 

paperboards and its 360 Services at FachPack, 

hall 4A, stand 116. As a leading European 

supplier of fresh fibre paperboards Metsä 

Board focuses on circularity in packaging, 

efficient use of materials, and solutions for 

reducing the carbon footprint of packaging. 

Visitors to FachPack can look forward to learning 

about a wide range of packaging applications 

for Metsä Board’s recyclable and compostable 

dispersion barrier board. This board can 

reduce plastic use – for example, in sensitive 

applications such as dry food, takeaway food, 

bakery products and frozen food. Metsä Board’s 

premium quality folding boxboards and white 

kraftliners will also be on view. Thanks to their 

light weight and strength they enhance resource 

efficiency and material reduction. 


BRIEF 

Tanmiah earns 

international 

recognition: The 

first fresh chicken 

producer in Saudi 

Arabia to achieve 

the highest food 

safety certification 

of AA+ Rating 

from BRCGS 

Tanmiah’s Poultry Division, Agricultural 

Development Company (ADC) has 

achieved the highest BRCGS audit rating 

of AA+ for International Certification 

reflecting Tanmiah’s culture of food safety 

and highest quality production. 

Tanmiah Food Company (TADAWUL: 2281) 

(“Tanmiah”), one of the leading Saudimade 

halal Food brands in the region, 

announces its achievement of the highest 

AA+ BRCGS International Certification in 

its Poultry Facility. This certification sets 

Tanmiah apart as a distinguished food 

provider in the industry, reflecting its 

unwavering commitment to food safety 

and the highest quality standards. 

The BRCGS Global Standard for Food 

Safety is recognized worldwide as the 

benchmark for best practices in the food 

industry. Headquartered in London, BRCGS 

team ensures supplier compliance while 

securing the ability to guarantee the safety 

and quality of food products. Tanmiah has 

become the first Fresh Chicken producer in 

Saudi Arabia to attain a BRCGS AA+ rating 

in an unannounced audit and evaluation, 

solidifying its position as one of the leaders 

in the industry. Achieving an AA+ rating is 

a testament to the rigorous and consistent 

adherence to these standards by Tanmiah. 

Picadeli excels 

in the Finnish 

market with rapid 

growth in foodto-go 

sales 

Picadeli has achieved considerable 

success in the Finnish market in a short 

period. Since its launch in May 2023, the 

salad pioneer’s food-to-go range, which 

includes wraps, ready-made salads, and 

sandwiches, has been warmly received 

by Finnish consumers. Sales have surged 

from a few hundred units per week to 

nearly 25,000 wraps, 10,000 sandwiches, 

and 3,000 ready-made salads per week. 

Today, Picadeli is the market leader in the 

wrap category, with the range available 

at over 1,500 locations across Finland. 

Picadeli introduced its salad bars to 

the Finnish market in 2013, quickly 

becoming a popular lunch option for 

health-conscious consumers seeking 

an affordable meal. Following the 

success of the salad bars, the range 

was expanded to include wraps, 

ready-made salads, and sandwiches. 

Since the launch of the new food-to-go 

range in 2023, Picadeli has become the 

market leader in the category. 

“The growth has been rapid and the 

interest immense. Particularly the wraps, 

we are selling nearly 25,000 per week. 

The warm early summer had a significant 

impact, as everyone wanted to eat lunch 

outdoors, and our sales soared,” says 

Nina Westerberg, CEO of Picadeli Finland. 


45

Mondi secures 11 wins 

in Crescents and Stars 

for Packaging competition 

• Mondi has scooped 11 awards in the Crescents and Stars 

for Packaging 2024 competition. 

• The competition, organised by the Turkish Packaging 

Manufacturers Association (ASD), celebrates outstanding 

innovation in the global packaging sector. 

Mondi, one of the global leaders in sustainable packaging and 

paper, has been recognised with multiple awards at this year’s 

Crescents and Stars for Packaging competition in Türkiye. 

These accolades affirm Mondi’s position as a leading packaging 

solutions provider that meets customer needs while 

simultaneously pushing the boundaries of sustainability and design. 

Mondi’s impressive lineup of award-winning 

products includes the Plate Protector (Mondi 

Eschenbach), the Eco Cage Paper Basket 

(Mondi Bupak), the BeerCoolBox (Mondi 

Warsaw) and the Koala Display (Mondi Adana). 

“We are incredibly proud of our team’s 

achievements and the recognition we 

have received at the Crescents and Stars 

for Packaging 2024. These awards are 

a testament to our relentless pursuit of 


excellence and our commitment to providing 

our clients with sustainable, innovative 

packaging solutions that not only meet but 

exceed their expectations,” says Markus 

Gärtner, CEO Mondi Corrugated Packaging. 

“Each of our award-winning products reflects 

our strategy to integrate customer feedback 

into our design process, ensuring that we 

address both the practical and environmental 

challenges our clients face. This recognition 

fuels our drive to continue innovating and 

leading the industry towards more sustainable 

and effective packaging solutions,” 

added Armand Schoonbrood, COO Mondi 

Corrugated Solutions. 

The winners will be presented with gold, silver 

and bronze trophies at the Crescent and 

Stars for Packaging 2024 awards ceremony 

and gala night, expected to be held in 

Istanbul later this year. 

Mondi’s 2024 Crescents and Stars for 

Packaging winners are: 

• Koala Display, Mondi Adana 

• Corrugated Packaging for Premium 

Umbrellas, Mondi Ansbach 

• Doorbell Guard, Mondi Bad Rappenau 

• Eco Cage Paper Basket, Mondi Bupak 

• Plate Protector, Mondi Eschenbach 

• TopLock Box, Mondi Gebze 

• Beer Arena, Mondi Grünburg 

• Bottle Protector, Mondi İzmit 

• Display Guard, Mondi Tire 

• 3-in-1 Separator, Mondi Tire 

• Beer Cool Box, Mondi Warsaw 

About the winning products: 

Koala Display: A pioneering corrugated 

packaging solution for potted flowers, the 

Koala Display is 100% recyclable and provides 

a visually appealing, practical alternative 

to traditional wooden stands. It enhances 

product visibility and brand awareness 

through innovative print designs, supports 

diverse plant sizes, and are duction in cost 

compared to conventional stands. 

Umbrella Packaging: 

A fully sustainable packaging solution to 

replace polystyrene, designed for large 

umbrellas with varying weights of 60-120 

kilograms and lengths of 3.70 to 5.20 metres. 

Offers optimal protection for 65 different 

variants and is a fully adaptable solution for 

other heavy consumer goods. 

Doorbell Guard: 

A bespoke, two-part corrugated packaging 

solution for premium doorbells, designed for 

both retail display and e-commerce shipping. 

Made from 100% recyclable materials, the 

Doorbell Guard offers superior protection, 

confirmed through rigorous customerspecified 

drop tests. 

Eco Cage: 

A recyclable basket designed for enhanced 

freshness and durability. Features ventilation 

holes for optimal airflow and a reinforced 

handle for strength. Lightweight and strong, 

it’s ideal for supermarkets and farmers 

markets. Ships flat with 2,160 units per pallet, 


47

significantly 

reducing CO2 

footprint compared 

to 192 plastic 

baskets per pallet. 

Plate Protector: 

A two-piece shipping 

box crafted to safely 

deliver delicate 

porcelain plates in the 

post. It is engineered 

to fit standard 

European mailboxes 

at 31mm high, 

despite the plate’s 

22mm and the 7mm 

BC-Flute padding. 

A special circularcut 

in the insert and 

16 protective tabs 

ensure the box remains 

compact and the 

contents secure, passing 1-metre 

drop tests for ISTA-6 compliance. 

TopLock Box: 

An innovative eCommerce 

box designed for 

enhanced security and 

convenience. It features 

unique interlocking slots 

on the side covers that 

prevent unauthorised 

access and eliminate 

the need for tape. The box 

uses a special hotmelt tape for secure 

sealing and easy opening, enhancing the 

customer’s unboxing experience. This design 

not only protects against theft during transit 

but also reduces material use, promoting 

environmental sustainability. 

the protective qualities of polystyrene foam 

for glass bottles, but with a 77% reduction 

in storage space. It is 100% recyclable and 

multifunctional, doubling as shelf-ready 

display packaging that also facilitates product 

labelling through a design-integrated window. 

Display Guard: 

Featuring a special folding system, double walls, 

and corner wedges for increased strength, 

the Display Guard is perfect for showcasing 

products on pallets, at cash registers, or on 

shelves. It offers an 88% reduction in storage 

space and is easily installed. 

3-in-1 Separator: 

An eco-friendly packaging solution crafted 

from 100% recyclable corrugated cardboard, 

designed to replace polystyrene foam in 

boiler shipments within the whitegoods and 

electronics industries. The ‘3-in-1’ name 

reflects its triple functionality: stabilising 

products, protecting during transport 

(validated by successful drop 

and shipping tests), and 

storing spare parts. It offers 

logistical advantages 

by reducing storage 

space by 65%, making 

it adaptable to all 

whitegoods. 

BeerCool Box: 

Crafted from fully recyclable 

corrugated cardboard, this beer bottle 

packaging marries functionality with ecofriendliness. 

Featuring a robust box with 

a barrier-paper-lined waterproof insert, it 

transforms into a practical ice container 

on opening, ensuring beers are chilled 

to perfection without leakage and that 

surroundings remain dry. 

Beer Arena: 

Designed to resemble a football stadium, 

the ‘Beer Arena’ is a distinctive packaging 

solution for beer cans and bottles, created 

for football fans. This innovative design 

offers both functionality and a unique 

visual appeal, making it an ideal choice for 

gifts or souvenirs during events such as the 

European Football Championship. 

Bottle Protector: 

An eco-friendly packaging solution, this 

design uses corrugated material to match 


Inspired 

by the nature 

JANUARY-FEBRUARY 2023 

www.plantbasedfoodnews.com 

Consuming plant-based products habit growing fast 

More natural 

Gulfood 

deserves applauses 

PRINT COPIES 

8,650 

+ 

+ 

DIGITAL COPIES 

OVER 58,000 

AT ALL MAJOR 

TRADE SHOWS 

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

yumpuu, magzter and Turkcell Application. 

www.plantbasedfoodnews.com

International Trade Show for the Fruit and Vegetable Industry 

Discover the essence 

of the Sector. 

08-10 Oct 

2024 

Recinto Ferial 

ifema.es

Food & lngredients International July 2024

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