Food & lngredients International August 2024

ISSN 2149-2611 

www.foodingredientsmag.com | AUGUST 2024 

Key supply 

chain 

challenges 

for feeding 

a changing 

world 

Longevity 

trends 

drive proactive 

health solutions 

in food and 

beverage 

industry

International Trade Show for the Fruit and Vegetable Industry 

Discover the essence 

of the Sector. 

08-10 Oct 

2024 

Recinto Ferial 

ifema.es

THIS 

MONTH 

HIGHLIGHTS 

10 

Fi Europe gears up 

for its best edition yet 

4 

Consumer interest 

in longevity to drive 

proactive health 

solutions from food 

and drink brands 

14 

Chocolatier Nói Síríus 

uses data-driven, digital 

automation to boost 

production-line reliability 

and performance 

7 

IFF Receives R&D Center 

Certification from 

Türkiye Ministry of Industry 

and Technology 

8 

Paulig’s easy-open 

recyclable vacuum 

packaging for coffee 

wins ScanStar 

packaging award 

42 46 

Rubicone crumbles: 

An even richer range to 

enhance ice cream and 

pastry applications 

Bilan Liu receives 

recognition for Erbal 

Eco-Friendly Packaging 

at the London 

Design Awards 2024 

The next issue 

will be distributed at

FOOD INGREDIENTS INTERNATIONAL 

Ayça SARIOGLU 

Coordinator 

ayca.sarioglu@img.com.tr 

Pioneering 

innovation and 

sustainability 

in food and 

ingredients 

As we are going through the changing 

seasons, we are reminded that the 

food and ingredients industry is also in a 

constant state of transformation. At the 

heart of this change lies a commitment 

to innovation, sustainability, and a 

deep understanding of evolving 

consumer preferences. 

Innovation is driving our industry forward 

in remarkable ways. From plant-based 

proteins and alternative ingredients to 

novel processing technologies, we are 

witnessing a shift towards products that 

are not only nutritious but also mindful 

of the planet. The demand for healthier, 

more sustainable food options has 

never been stronger, and it’s inspiring 

to see companies rise to this challenge 

with innovative solutions that cater to 

diverse dietary needs and tastes. 

Sustainability, meanwhile, has 

moved from being a buzzword to a 

core principle guiding the actions 

of businesses worldwide. From 

regenerative agriculture practices 

to waste reduction strategies, the 

emphasis is on building up a food 

system that is resilient, resource-efficient, 

and responsible. Packaging innovations 

that reduce plastic usage, advances 

in upcycling food waste, and sourcing 

ingredients locally are all steps towards 

building a greener future for the industry. 

Trends in consumer behavior are also 

evolving rapidly. Today’s consumers 

are more informed, conscious, and 

demanding than ever. They seek 

transparency, traceability, and 

authenticity in the products they 

consume. They want to know the 

story behind their food — where it 

comes from, how it is made, and 

its impact on the environment and 

society. As a result, brands are 

rethinking their strategies to build trust, 

promote sustainable practices, and 

communicate their values more clearly. 

In this issue, we explore these exciting 

trends, innovations, and the ways in 

which they are reshaping our industry. 

Our feature articles dive into the latest 

advancements in food technology, 

sustainable packaging, and emerging 

ingredients. We also share insights from 

thought leaders and pioneers who are 

redefining the future of food. 

At Food & Ingredients magazine, we 

are committed to keeping you informed 

about the forces driving our industry 

forward. We hope this issue sparks new 

ideas and encourages you to be a part 

of the positive changes taking place. 

Together, let’s continue to push the 

boundaries of what’s possible in food 

and ingredients. 

Publisher 

Hüseyin Ferruh IŞIK 

on behalf of 

ISTMAG 

Magazin Gazetecilik Yayıncılık 

İç ve Dış Tic. Ltd. Şti. 

Managing Editor (Responsible) 

Mehmet SOZTUTAN 

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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 

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Digital Assets Manager 

Emre YENER 

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ON THE 

CAKE * 

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Consumer interest in longevity 

to drive proactive health solutions 

from food and drink brands 

As the global population ages, longevity is 

realigning consumer priorities in APAC and giving 

food and drink brands opportunities to enhance 

quality of life through proactive health solutions. 

The United Nations calls the current era 

a “longevity revolution” marked by a 

significant increase in the average lifespan 

but with this comes challenges, such as 

a higher risk of age-related diseases and 

potential financial difficulties. 

“Brands must adapt by addressing the specific 

needs of an ageing population while ensuring 

cost efficiency and affordability,” said Jolene 

Ng, Principal Analyst, Mintel Food & Drink in its 

2024 APAC Food and Drink Landscape. 

In Indonesia, over half of consumers (55%) 

strongly agree that their food choices are 

driven by a desire for good nutrition. Aside from 

Indonesia, consumer motivation for healthy 

food is also high in other Southeast Asian 

markets, such as the Philippines and Vietnam, 

indicating strong potential for health-focused 

food products in this part of the region. 

“Opportunity exists for brands to emphasise 

the role of nutritious diets in achieving a longer, 

healthier life through longevity claims. This 

4 FOOD & INGREDIENTS INTERNATIONAL AUGUST 2024

approach not only encourages positive change 

but also aligns well with the values of healthconscious 

younger demographics,” said Ng. 

In China, 82% of consumers aged 50-65 have 

eye issues, but only 51% are currently treating/ 

managing them. This signifies a gap in treatment. 

“Longevity claims are still mostly confined 

to the healthcare sector, presenting an 

opportunity for brands to create food and 

drink that supports long-term health and 

wellbeing,” said Ng. 

In Japan, white milk is considered a 

valuable natural source of nutrition and this 

consumption extends to fermented milk, such 

as yogurt, the second most consumed milk and 

dairy drink product. Meanwhile, fermented 

lactic beverages are associated with health 

benefits delivered by lactic acid bacteria. 

Another thing that is thriving in Japan is dairy 

brands’ subscription services are tailoring 

their offerings to cater to the health needs of 

the elderly, who do not go out as often as the 

younger members of the population. 

Mental health support is also a key factor for 

longevity. Half of Thai consumers try to maintain 

positive mental wellness to minimise ageing. 

“Brands can emphasise the importance of 

joyful eating for better mental wellbeing. In 

fact, Mintel research shows that 62% of Filipino 

consumers agree that preparing food can 

be as pleasurable as eating it. This presents 

an opportunity to shift from traditional diet 

culture to a more inclusive approach that 

promotes balanced eating and mental 

wellbeing,” said Mintel in the report. 

Beyond ageing, brands are also now 

empowering women and teens through 

improved support and education and providing 

them with the knowledge they need to take 

control of their health. Among the innovations 

are tailored dietary solutions for menstrual 

wellness. Brands can use this as an opportunity 

to educate consumers on how menstruation 

and mental health are linked to help women 

anticipate mood changes or changes in their 

periods. There is also room for brands to improve 

the value and taste of maternal formula and for 

them to expand to more product types. 

Flavour is also very important to APAC food 

and beverage consumers. Southeast Asian 

consumers identify flavour as a key driver of 

coffee purchases and express a desire for daily 

indulgence. Despite inflationary pressures, they 

still allocate part of their budget to experiment 

with and try new flavours. In Thailand, 72% 

of consumers agree that flavour is important 

to them when choosing a coffee product 

(followed by price at 49%). In Indonesia, 

nearly half of consumers said eat something 

indulgent every day, such as a dessert or treat. 

Non-RTD coffee brands can offer a twist on 

familiar flavours suitable for habitual drinking, 

and RTDs can lean into novelty to offer 

consumers the expected flavour variety. 

“Brands can help consumers escape with 

flavour in tough times, offer familiar but 

different flavours in non-RTDs, and strive for 

novelty in RTD flavour innovation,” said Ng. 

AUGUST 2024 FOOD & INGREDIENTS INTERNATIONAL 

5

Study shows health benefits 

of whole grains in children 

In previous large population studies, whole 

grains have been shown to have positive 

effects on health and well-being, including 

a reduced risk of type 2 diabetes and 

cardiovascular disease. Now, a new clinical 

study shows clear results on improved blood 

lipids and gut health in young people who 

have eaten whole grain oats and rye products. 

“I hope that more people choose whole 

grains for the sake of health and taste in the 

future, preferably from an early age, as good 

habits at an early age tend to be maintained 

even later in life,” says Lovisa Martin Marais, 

Nutrition Manager, Lantmännen R&D. 

For eight weeks, 55 healthy, slightly overweight 

children aged eight to 13 were allowed to 

eat whole grain oats and rye products, in line 

with the highest recommendations for Danish 

children. Products made from sifted grain 

were used as controls. 

High consumption of whole grains from oats 

and rye reduced some risk of cardiovascular 

diseases, such as lipids: LDL cholesterol and 

triacylglycerol. The proportion of certain 

beneficial gut bacteria increased, as did the 

levels of beneficial short-chain fatty acids 

in both stool and blood. The children also 

reported reduced fatigue and a tendency to 

increase the frequency of bowel movements. 

“The most remarkable outcome of the study 

is the significant reduction in LDL cholesterol. 

This is particularly surprising given that the 

participants were both healthy and young. 

In addition, our results suggest that the 

improvement in blood cholesterol levels from 

the intake of whole grains seems to be linked 

to certain gut bacteria, which is something 

that needs to be explored more,” says one 

of the researchers behind the study, Marie 

Terese Barlebo Madsen, Clinical Trial Manager 

at Copenhagen University Hospital. 

The results strengthen the recommendations 

to replace sifted cereal products with whole 

grain products from oats and rye in children to 

reduce future disease risk. 

“I am convinced that it is of great importance 

to ensure a significant consumption of whole 

grains during childhood,” concludes Marie 

Terese Barlebo Madsen. 

Facts about the study 

• The study was conducted at Institut for 

Idræt og Ernæring at the University of 

Copenhagen. 

• A randomized crossover study with 55 

children with a BMI z-score of 1.5 ± 0.6. 

• The children consumed 108 ± 38 grams of 

whole grains per day during the period of 

and 3 ± 2 grams of refined grains per day. 

• Wholegrain intake resulted in lower blood 

cholesterol levels, and increased amount of 

beneficial short-chain fatty acids. 

• Lantmännen contributed products to 

the study. 

A new study shows several health benefits for children 

with a high BMI when they consume whole grain oats and 

rye products, compared to sifted grain products. 


Türkiye Creation and Design Center accreditation 

will accelerate speed-to-market with faster access to 

innovative solutions for food manufacturers. 

IFF Receives R&D Center 

Certification from Turkish Ministry 

of Industry and Technology 

IFF (NYSE: IFF) today announced that its 

Creation and Design Center in Türkiye has 

been officially recognized as a key innovation 

center by the Republic of Turkish Ministry of 

Industry and Technology. This prestigious 

certification underscores IFF’s commitment 

to accelerate innovation and reinforces its 

position as a key player in the region. 

Türkiye has a large and sophisticated food 

and beverage manufacturing sector. With 

almost 20 percent of its GDP provided by the 

food and beverage industry, it plays a key 

role in the country’s growing economy and is 

preparing for further expansion. 

“This certification marks a significant milestone 

in our journey toward accelerated innovation,” 

said Armand Engelen, regional creation & 

design director, AMETI* at IFF. “For our customers, 

this accreditation significantly streamlines their 

application process which means faster access 

to our innovative solutions, helping them to bring 

new products to market swiftly. It’s a seal of trust 

that inspires us to raise the bar even higher in 

quality and service as we collaborate with our 

valued customers and research partners.” 

Located in Gebze and close to Istanbul, the 

Türkiye Creation and Design Center provides 

end-to-end support to Turkish food and 

beverage manufacturers. It is supported by a 

team of 29 application scientists and houses 

state-of-the art facilities such as dedicated 

labs for beverages, bakery, confectionery, 

meat and snacks, an analytical lab and 

pilot plants, supporting customers from 

conceptualization to commercialization. It 

also boasts a culinary kitchen that emulates 

professional settings for food preparation. 

Upon receiving its certification, the center 

has collaborated with several universities 

and research organizations, and with 

customers worldwide. These partnerships 

have yielded several projects across bakery 

and beverage categories, alongside efforts 

in the realm of upcycling. 

*Africa, Middle East, Türkiye and India subcontinent 


7

Paulig’s easy-open recyclable 

vacuum packaging for coffee 

wins ScanStar packaging award 

“We are honoured to have received this 

recognition for our packaging development 

work. The recyclable coffee packages are 

an important step towards our ambitious 

sustainability goals and have been enabled 

by extensive research, investments into 

our production and teamwork with many 

stakeholders internally and externally.” says Kati 

Randell, R&D Manager for packaging at Paulig. 

The ScanStar competition, organized by 

the Scandinavian Packaging Association 

since 1969, regonizes the enthusiasm for 

creating usable, sustainable and appealing 

In spring 2024 Paulig was one 

of the first coffee companies 

in the world to bring the 

easy-open recyclable 

vacuum coffee packaging 

to retail stores in Finland and 

Estonia. Now the innovative 

packaging has won an 

award in the ScanStar 

competition, a joint Nordic 

packaging competition. 


packaging. The jury highlighted several 

aspects of Paulig’s recyclable coffee 

packaging in their motivation: the choice of 

PP-based monomaterial laminate designed for 

recycling, the renewed easy-to-open and reclose 

functionality and that the improvements 

were done without affecting the products 

shelf-life. ScanStar reports a record number of 

entries submitted in this year’s competition. 

As most of Paulig’s coffees are sold in vacuum 

packaging, the launch of the recyclable 

coffee packages has been an important 

step in supporting Paulig’s goal to have all 

packaging recyclable by the end of 2025. The 

recyclable coffee packages are enabled by 

Paulig’s 25 MEUR investment in new packaging 

lines and palletizing cells at its CarbonNeutral ® 

certified Vuosaari Roastery in Helsinki, Finland, 

as announced in 2022. 

Paulig’s recyclable vacuum packaging 

has been available to consumers in Finland 

and Estonia from spring 2024 onwards on 

products such as Paulig Mundo Original and 

Paulig Café New York. The use of recyclable 

packaging will be expanded to other vacuum 

coffee products starting next year. 

Did you know this about Paulig’s easy-open 

recyclable vacuum packaging? 

• Recyclability refers to the reuse of packaging 

waste material. Recyclable packaging supports 

the circular economy by enabling packaging 

to be turned into new products or materials. 

• Paulig’s easy-open packaging has close to 

20% less packaging material weight compared 

to the previous packaging. 

• Paulig’s new packaging is recognizable by 

the white inside. 

• Sort coffee packaging as plastic like before! 


9

Fi Europe 

gears up 

for its best 

edition yet 

The unmissable ingredients 

show returns to Frankfurt 

with additional features. 

The main show arena will feature exhibitors 

from across the full F&B ingredients spectrum 

including, for the first time ever, a Petfood 

Suppliers Hub where visitors can explore 

the latest ingredients and technologies for 

pet nutrition. The health ingredients area is 

dedicated to functional F&B ingredients with 

proven health benefits. And the expanded 

Food Manufacturing Technologies & Solutions 

Area is a one-stop destination for those 

seeking practical and innovative ways to 

optimise their supply chain and future-proof 

their operations, from R&D to delivery. 

Fi Europe is gearing up for 

its biggest and best year 

ever. From 19-21 November 

2024, Messe Frankfurt will 

host the leading global 

event for food and beverage 

ingredients. More than 1,500 

exhibitors and a programme 

of expert presentations will 

showcase innovation, share 

insights and foster business 

relationships. Over 25,000 

visitors from 135 countries 

are expected to attend and 

exhibitors will include ABF 

Ingredients Group, Azelis, 

Brenntag Holding GmbH, 

Cargill, Fonterra and Prinova. 

Fi Europe has a strong track record of facilitating 

business partnerships that deliver successful 

products. As well as comprehensive exhibition 

halls offering an opportunity to meet with the 

best in the business, Exhibitor Showcases will allow 

innovators to share their unique ideas. All visitor 

passes also include free access to the Innovation 

Hub, which will run throughout the show, with 

a bustling programme of presentations and 

discussions covering a range of opportunities. 

Free access to the two-day Fi Europe Conference 

(19-20 November) is included with all visitor passes 

too. During a rich variety of expert-led sessions, 

speakers will focus on solutions for current industry 

challenges and immediate opportunities for R&D 

and product development. 

Yannick Verry, Brand Director, Food ingredients 

Europe & Americas, says: “We’re excited to 

be back in Frankfurt for Fi Europe 2024. The 

event has been growing and evolving with 

the needs of the F&B ingredients industry and 


we’re constantly looking for new ways to offer 

a bigger and better platform for our exhibitors 

and visitors to connect. This year we have 

some great additions alongside our tried and 

trusted favourites that make the event even 

more unmissable than before.” 

Exclusive insights will once again be shared at 

The Future of Nutrition Summit. This special event 

takes place at the Mövenpick Hotel Frankfurt 

City on 18 November, the day before Fi Europe 

opens its doors. Attendees can access the 

summit with a delegate pass and will hear 

from industry leaders and visionaries who will 

give presentations and lead discussions on 

future trends and developments in health and 

nutrition. Topics will include Food As Medicine, 

AI and Food and Sustainable Solutions. 

In fact, sustainability will be a key thread running 

throughout Fi Europe 2024. “Our partnership 

with international civil society organisation 

Solidaridad is part of our ongoing commitment 

to sustainability,” says Yannick Verry. “Throughout 

our Fi Europe features and content, we will 

highlight sustainable sourcing, transparency, 

regulatory compliance and more.” 

With data-driven matchmaking and The 

Women’s Networking Breakfast also back this 

year, Fi Europe offers unrivalled networking 

opportunities. To help attendees plan their 

days, book meetings and optimise their time, 

the user-friendly Fi Europe event platform is 

available online now. 

“Visitors and exhibitors can log into the event 

platform at any time,” says Yannick Verry. “They 

can browse products and suppliers and use our 

AI-driven matchmaking tool to connect with 

potential business partners. We’ve designed it 

to make planning easier for everyone before 

the event and we can’t wait for our F&B 

community to experience Fi Europe in person.” 


11

Combining sustainability and resilience: 

Key supply chain challenges 

for feeding a changing world 

The food routes of tomorrow are being 

mapped out today and SIAL Paris is bringing 

all the stakeholders to the table to examine 

the major trends and come up with innovative 

solutions. In a connected, interdependent 

food system, the supply chain built between 

companies is becoming ever more strategic 

and ever more fluid. While demonstrating 

robustness, with a great capacity to adapt 

to health and geopolitical challenges, the 

increasing number of climatic incidents is 

challenging the ability of the food supply 

chain to feed a world population that is 

expected to reach 10 billion by 2060. 

The agri-food supply chain is undergoing a 

process of transformation and (r)evolution, 

becoming greener, more local, more 

transparent and increasingly digital. These 

changes will be at the heart of the Supply Chain 

Summit, organised by SIAL Paris on 22 October. 

The new expectations being expressed when 

it comes to food have a direct impact on the 

supply methods. 

Companies in the sector now need to reduce 

their environmental impact, by favouring local 

suppliers or virtuous and sustainable chains, 

while still making their products accessible. 

The rise of e-commerce and the desire 

expressed by consumers for immediacy and 

convenience mean that existing traditional 

players are having to adapt their business 

models and strategies to increase both their 

agility and their distribution channels. These 

challenges are making the supply chain ever 

more complex to build, especially as the 

industry has to contend with the effects 

of climate change, even though technology 

is now making it possible to achieve greater 

efficiency and transparency at every stage. 

With artificial intelligence, blockchain, data 

and many other technological advances, the 

range of solutions is expanding every day. 

All these different tools will be the focus 

of discussions at the Supply Chain Summit 

organised as part of SIAL Paris, on 22 October 

2024. The Summit will focus on three main 

themes, presented by leading experts. 


Chocolatier Nói Síríus uses 

data-driven, digital automation 

to boost production-line 

reliability and performance 

Using Rockwell Automation 

Fiix CMMS software, 

Nói Síríus streamlined 

maintenance and support, 

improved performance and 

increased reliability. 

the improvements this has made in such a short 

time. We very much appreciate the partnership 

with Nói Síríus and look forward to seeing the 

results of the predictive-maintenance project.” 

Rockwell Automation, Inc. (NYSE: ROK), 

the world’s largest company dedicated 

to industrial automation and digital 

transformation, is working with Icelandic 

chocolatier Nói Síríus to help the company 

streamline maintenance and improve 

production-line performance. 

Nói Síríus, Iceland’s leading chocolatier and a 

much-loved household name, needed ways 

to enhance the reliability and performance of 

its production line, while also streamlining its 

support workflows to reduce the burden on the 

maintenance team and improve productivity. 

After considering a range of options, the 

company decided to standardize the 

management of its maintenance operations 

using Fiix CMMS (computerized maintenance 

management system) software from Rockwell 

Automation. Using Fiix, Nói Síríus has been able 

to capture information about the performance 

and maintenance status of all its core 

assembly-line machinery. 

“This has been a highly collaborative and 

successful project,” said Asa Arvidsson, 

regional vice president sales, north region, 

Rockwell Automation. “Together with Nói 

Síríus, our consultants helped design new and 

streamlined maintenance workflows using the 

Fiix platform. It’s been highly gratifying to see 


Within just four months, the maintenance 

team went from working mainly on reactive 

maintenance to spending most of their time 

on preventative work, designed to avoid 

downtime before it occurred. The Nói Síríus 

maintenance team was able to minimize 

interruptions caused by the need for quick 

fixes to unforeseen problems using the Fiix 

intelligent queue-management features. The 

new CMMS platform enabled the team to 

work collaboratively with operations staff on 

prioritizing the job queue. 

Now, more than six months since the initial 

deployment, Rockwell Automation and 

Nói Síríus are working together to network 

the entire production facility. When this is 

complete, working with Rockwell Automation 

consultants, the chocolatier will move 

to a data-driven, predictive model of 

maintenance, helping it to further maximize 

uptime, cut costs and improve productivity. 

“Since adopting Fiix software, our maintenance 

staff are much happier,” said Gudmundur Ingi 

Einarsson, technical manager, Nói Siríus. “Now, 

they concentrate on preventing downtime 

rather than reacting to it. We have the data 

we need to prioritize our work intelligently 

and arrive at solutions faster. Furthermore, 

the predictive-maintenance project promises 

further improvements in the future.” 


15

Danone, DMC, Michelin and 

Crédit Agricole Centre France 

join forces to establish 

a cutting-edge 

biotechnology platform 

As industry looks for alternatives to fossilbased 

resources, it is turning to innovative 

and sustainable solutions to meet its supply 

needs while providing more efficient 

materials. Biotechnology – and particularly 

With an investment of over 16 million 

euro in the first phase, the industrial and 

technological platform will be located 

in Clermont-Ferrand within the Parc 

Cataroux Center for Sustainable Materials, 

an innovation accelerator supported by 

Michelin. The Biotech Open Platform is also 

supported by several public and private 

institutions: the University of Clermont 

Auvergne, the company Greentech, the 

Auvergne-Rhône-Alpes Region under the 

European Regional Development Fund (ERDF) 

and Clermont Auvergne Métropole. 

Two major French 

industrial leaders Danone 

and Michelin, the 

American start-up DMC 

Biotechnologies and Crédit 

Agricole Centre France, a 

key investor in the region, 

have agreed to create the 

Biotech Open Platform to 

bolster the development 

of advanced fermentation 

processes, particularly 

precision fermentation, 

on a larger scale. 

Precision fermentation 

is a revolutionary 

biotechnological process 

to produce bio-based 

materials and ingredients. 


precision fermentation – is one of the most 

promising ways to meet this challenge. 

Precision fermentation is a cutting-edge 

technology that uses microorganisms 

like bacteria, yeast or fungi to produce 

proteins, enzymes and other molecules 

that are used in industry. It is particularly 

suited to innovation in the agri-food and 

materials sectors. Although fundamental 

research has made considerable progress, 

biotechnologies must now be developed 

on a larger scale. 

The Biotech Open Platform’s ambition is to 

accelerate the development of precision 

fermentation by enabling the scale-up 

of innovative products and processes 

already tested in the laboratory. By 2025, 

the project plans to install an initial demoscale 

production line, including a fermenter 

and purification equipment. Additional 

equipment will be installed in the following 

years, including a second production line. 

This ramp-up will enable the platform to 

meet the scale-up needs of its founders and 

to gradually open it up to other companies 

facing the challenge of scaling up in the 

industrial biomanufacturing sector. 

Florent Menegaux, 

President of the Michelin group: 

“ The Michelin group is pleased to announce 

the creation, with its partners, of the 

Biotech Open Platform – a unique tool that 

will enhance the development of biosourced 

materials, a key challenge for the 

industry of tomorrow. Located in Auvergne, 

it exemplifies Michelin’s unflagging 

commitment to developing innovation and 

the regions where the Group operates.” 

Antoine de Saint-Affrique, 

CEO of Danone: 

“At Danone, we have always been focused 

on investing in the future of food, and 

this partnership is the next step in this 

journey. We look forward to working with 

our partners to develop cutting-edge 

fermentation technologies which will 

accelerate innovation, health benefits and 

decarbonization in the food industry. We are 

proud to be part of this collective effort and 

to strengthen our contribution to meet the 

challenges facing the industry today.” 

Kenny Erdoes, 

CEO of DMC: 

“We are enthusiastic about this new 

partnership with companies that are at the 

heart of French life. For us, as an American 

start-up, the development of the new Biotech 

Open Platform will enable us to accelerate 

the scale-up and commercialization of 

new products leveraging our transformative 

fermentation technology.” 

Frédéric Baraut, 

CEO of Crédit Agricole Centre France: 

“Crédit Agricole Centre France is taking 

steps to support transformation and 

innovation in the region. By contributing to 

the Biotech Open Platform, we are helping 

to develop a new bio-based sector based 

in Clermont-Ferrand and also adding to the 

value and the attractiveness of the region. 

This will also help provide opportunities and 

synergies to the start-ups in our Innovation 

Village, also in the Parc Cataroux.” 


17

Pureture’s clean label 

innovation to build 

consumer trust: 

A new standard 

in the food industry 

Recent studies highlight a growing trend 

among consumers who prioritize clean-label 

products, which are perceived as healthier and 

more transparent. According to Innova Market 

Insights, over two-thirds of global consumers are 

influenced by clean-label claims, associating 

them with the absence of additives and the 

use of natural ingredients. However, a report 

by Acosta notes that while consumers prefer 

clean-label products, they often find them more 

expensive, which can be a barrier to purchase. 

Pureture addresses this challenge with 

its innovative plant-based casein protein 

technology. This technology is Non-GMO and 

emphasizes sustainability. This breakthrough 

maintains the texture and stability of food 

without the need for traditional emulsifiers 

or thickeners, thereby minimizing the 

use of additives in conventional food 

manufacturing. Furthermore, this technology 

enhances production efficiency, significantly 

reducing costs and making clean-label 

products more affordable and accessible to 

a broader audience. 

“Today’s consumers are more informed and 

conscious about what they consume,” said 

Rudy Yoo, founder and CEO of Pureture. “Our 

new cultivation technology not only enhances 

the functionality of clean labels but also 

improves production efficiency. By reducing the 

need for additives, we’re meeting the demand 

for cleaner, more transparent food products.” 

Pureture’s new cultivation technology for 

plant-based casein protein utilizes innovative 

methods to ensure that food products 

maintain their desired texture and stability 

naturally. This technology leverages novel 

ingredients to boost yeast growth and 

activity, reducing cultivation time by up 

to 30%. Additionally, it virtually eliminates 

foam formation during the process, which 

18 FOOD & INGREDIENTS INTERNATIONAL AUGUST 2024 

traditionally requires the use of antifoaming 

agents and other additives. 

Beyond health benefits, Pureture’s technology 

offers significant environmental advantages. 

The yeast cultivation process uses molasses, 

a by-product of sugarcane processing, as 

essential nutrients, adhering to upcycling 

methods. This approach reduces waste and 

minimizes the environmental impact of food 

production through resource recycling. 

Pureture’s plant-based casein protein is poised 

to revolutionize not only the alternative dairy 

market but also a broader range of food 

products. This innovation leads the charge 

in creating additive-free clean-label foods, 

setting new standards for health, sustainability, 

and transparency in the food industry. 

As consumer demand 

for clean-label products 

continues to rise, 

biotechnology leader 

Pureture introduces a 

revolutionary advancement 

in plant-based casein protein 

technology. Casein protein 

is traditionally found only in 

dairy products, providing 

crucial texture and nutritional 

benefits. This innovation 

not only enhances the 

quality and functionality 

of clean-label foods but 

also significantly reduces 

production costs, making 

healthier food options more 

accessible to consumers.

Micro protein: 

HIFOOD 

expands 

its range 

of protein 

enrichment 

solutions 

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. 

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 high-protein 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 – 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 additive-free, 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 protein-rich 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. 


19

• Optimised hall structure strengthens synergies of the ten trade shows 

• Improved orientation and shorter routes between segments 

• Anuga Alternatives as a pioneering platform for protein alternatives 

Anuga 2025: 

Revamped hall layout enhances 

synergies and focuses 

on emerging protein alternatives 

The leading global trade fair, Anuga, the No. 1 for Food & Beverage 

Business, is presenting itself in Cologne from 4 - 8 October 2025 

with a newly designed hall structure. Thanks to targeted strategic 

adjustments, the individual trade shows are more clearly segmented 

and offer an improved orientation across the product sections. 

Thematically-related topics – such as Anuga Alternatives and Anuga 

Organic for example - are moving closer together on the fair grounds, 

which will create synergies. Dealers benefit from shorter routes. 

With its ten trade shows, the largest international 

trade fair for the global food industry provides 

a complete market overview of the offer of 

food and beverages available worldwide. 

The individual trade shows offer products and 

services in the segments protein alternatives, 

bread and bakery products, frozen and 

convenience foods, dairy products, delicatessen 

and gourmet items, meat and organic products 

as well as hot and cold beverages. 


An overview of the most important changes 

• Hall 1: From 2025, Anuga Fine Food will 

share Hall 1 with Anuga Alternatives, which 

is celebrating its premiere in 2025 as the new 

trade show for plant, insect, algae and fungal 

proteins as well as cell-cultivated meat. 

• Hall 5.2: The former hall for Anuga Meat will 

become the new centre for Anuga Fine Food, 

which will be directly connected to Anuga Fine 

Food in Halls 1 and 10.2 and bundles the “Fine 

Food” section in the South of the fair grounds. 

• Hall 7: The “Processed Meat” section is 

moving from Hall 5.2 to Hall 7. Anuga Drinks is 

also located in Hall 7. 

• Hall 8: Anuga Hot Beverages will also be 

located in Hall 8 from 2025 onwards, in the 

immediate vicinity of Hall 7, where Anuga 

Drinks is found. 

• The former Anuga Out of Home that was 

located in Hall 7 in 2023, will no longer be a 

separate trade show in 2025. The products 

and services will be integrated into the offer of 

the corresponding segments to promote even 

better matchmaking. 

• In addition to the Anuga taste Innovation 

Show and the Trend Zone all of the start-ups will 

be integrated into the “Boulevard of Innovation” 

(Boulevard North) to ensure better visibility and 

an improved overview for the trade. 

Anuga reacts to the industry developments 

with a new trade show and hall concept 

The introduction of the trade show Anuga 

Alternatives is one reason for the new design 

of the hall. This innovation constitutes a 

strategic further development of Anuga and 

thematically bundles protein alternatives 

gained from insects, plants, fungi, algae and 

cell-cultivated meat in one trade show. With 

this move, Anuga is reacting to the consumers’ 

and trade’s worldwide growing demand for 

alternative protein sources. 

According to Anuga’s knowledge partner, 

Innova Market Insights, F&B products containing 

insect-based proteins have recorded an annual 

growth rate of +114% over the past five years. 

Sports nutrition and cereal products made from 

alternative protein sources are showing a growth 

rate of +11% and 32% respectively. Here, insectbased 

protein is mainly used for sports powders, 

sports bars as well as for cereal and energy bars. 

Cultivated and microbial-based proteins 

including mycoprotein and non-animal-based 

whey protein are recording a CAGR of +10%. 

Algae-based products are growing at a CAGR 

rate of +17%, whereby kelp, red algae and kelp 

extract are showing the strongest growth. The 


21

new protein sources not only offer ecological 

advantages, they also open up economic 

opportunities for the trade and industry. 

“The new trade show and the redesigned hall 

structure reflects Anuga’s claim, as a pioneer 

of the global food industry, that it adapts in 

line with the industry’s changing needs. In this 

way, we are creating more efficient processes, 

grouping segments together thematically, 

bundling the meat halls in the North and 

the Fine Food halls in the South to ensure an 

optimised trade fair visit. The new hall concept 

also offers better networking and encourages 

business transactions,” stated Jan Philipp 

Hartmann, Director of Anuga. 


Angel Yeast 

partners with 

BakeMark 

launching 

multiple 

product lines 

at Bakery 

China 2024 

Jams and fruit fillings 

This product line features apricot, raspberry, 

and strawberry jams, condensed fruit fillings, 

fillings with 55% to 70% fruit content, and 

natural fruit fillings with a clean label. 

According to research findings from Innova 

Market Insights, the baking ingredient sector 

in Asia is thriving and there’s also a growing 

demand for ‘clean label’ options in the baking 

industry. The research findings also point out 

Angel Yeast, (SH600298), the world’s leading 

yeast manufacturer, joined hands with 

BakeMark to unveil a variety of product lines 

under the name BakeMark By Angel at Bakery 

China 2024, the 26th edition of the largest 

exhibition in the bakery and confectionery 

industry worldwide, held this year between May 

21 and 24, in Shanghai. BakeMark is the top 

bakery ingredient manufacturer and distributor 

in North America. Looking forward, the two 

industry heavyweights will deliver quality 

bakery products and services that promote 

healthier eating choices among consumers. 

Angel Yeast and BakeMark will team up to 

introduce three product lines featuring over 

40 products including: 

Bakery mixes and icings 

This product line includes bread mixes for 

bagel and sourdough, cake mixes, cookie and 

donut mixes, as well as decorative icings. 

Custard, cheese, and Vienna cheese fillings 

This product line offers rich, creamy, and tangy 

flavors, perfect for enhancing a variety of 

pastries and baked goods. 


that by embracing healthy indulgence, global 

consumers are seeking nutritional value from 

bakery ingredients; they believe protein is the 

most important ingredient. 

For many years, Angel Yeast has been 

committed to offering innovative products 

and solutions in response to the growing 

market demand for sustainable, high-protein, 

and plant-based protein products. “The joint 

efforts between Angel Yeast and BakeMark 

will broaden the product range of Angel Yeast 

in bakery ingredients to offer our partners and 

consumers a variety of healthy bakery solutions,” 

said Wang Xishan, vice president of Angel Yeast. 

Alexy Gourgourinis, global director at 

BakeMark, said that this new collaboration 

will strengthen the strategic partnership 

between the two companies and will also 

help grow BakeMark’s presence in China, the 

Asia Pacific region, and Africa. 


25

GreenLab Partners with 

Ginkgo Bioworks to scale 

up production of Brazzein, 

a novel sweetener 

To scale up its production 

of brazzein, GreenLab will 

leverage its proprietary 

technology to grow 

proteins inside corn kernels, 

optimizing its process with 

Ginkgo’s Plant Trait Services, 

Protein Services, and 

Deployment Capabilities. 

inside of corn kernels. By producing proteins in 

a cultivated crop, GreenLab can readily scale 

production across acres of cornfields, with little 

additional up-front capital and infrastructure. 

After the protein of interest is extracted from 

the kernel with minimal waste, most of the corn 

used will then proceed along the existing value 

chain, including food, feed or fuel. Thanks to 

its proprietary technology, GreenLab currently 

has two transformative enzymes in commercial 

production, including manganese peroxidase 

and laccase, and has already successfully 

grown corn containing brazzein. 

GreenLab, an emerging next generation 

plant-biotechnology company producing 

complex proteins in corn, and Ginkgo Bioworks 

(NYSE: DNA), which is building the leading 

platform for cell programming and biosecurity, 

today announced a new partnership. 

Together, GreenLab and Ginkgo aim to enable 

production of brazzein, a sweet-tasting protein 

found in the fruit of the native West African 

Oubli plant, at commercial scale. The two 

companies have previously partnered on a 

project to develop an enzyme for GreenLab’s 

PFAS degradation application. 

The global sugar replacement market is 

growing due to increased consumer demand. 

Sugar substitutes can help manage obesity, 

but some artificial sweeteners have been 

linked to various health issues including heart 

disease. Novel sweeteners — like brazzein, 

which has a sweetness factor up to 2,000 times 

greater than sucrose — can be used as natural 

substitutes for sugar in products across the 

food and beverage industry. 

GreenLab hopes to revolutionize the sweetener 

industry with brazzein. Its proprietary technology 

allows it to grow enzymes and other proteins 


GreenLab is leveraging Ginkgo’s capabilities to 

scale up its production of brazzein in three ways: 

• One, using Ginkgo Plant Trait Services to 

improve GreenLab’s expression of brazzein 

in the corn kernel to achieve economicallycompetitive 

levels. 

• Two, using Ginkgo Protein Services to express 

brazzein in a microbial chassis via precision 

fermentation. 

• And three, using Ginkgo Deployment 

Capabilities to develop downstream 

processes to purify brazzein from both the 

corn kernel and fermentation broth. 

By pursuing these pathways to brazzein 

production, GreenLab intends to be the 

preeminent supplier of brazzein to food and 

beverage companies, all while reducing 

market and technical risk. 

Karen Wilson, CEO of GreenLab: 

“GreenLab is eager to work with Ginkgo on 

this novel go-to-market strategy. By using 

Ginkgo Plant Trait Services, Protein Services 

and Deployment Capabilities we will be 

able to satisfy the demand for brazzein in the 

market with less risk using Ginkgo’s success 

based pricing model. Our existing partnership 

with Ginkgo has enabled this unique R&D 

approach for a product (brazzein) that the 

market desperately wants.” 

Sneha Srikrishnan, Senior Director of Business 

Development and Product Lead, Proteins, at 

Ginkgo Bioworks: 

“Our existing relationship with GreenLab has 

had many positive outcomes, so it made 

sense to continue working together! We’re 

thrilled to build upon our partnership and get 

started on this new program.” 

Brennan Duty, Senior Director of Business 

Development and Product Lead, Plant Traits, at 

Ginkgo Bioworks added: 

“Together, we aim to unlock the full potential of 

brazzein and help create healthier alternatives 

to traditional sweeteners. We look forward 

to getting to work and combining Ginkgo’s 

expertise in protein expression and optimization 

in plants and microbes alike with GreenLab’s 

innovative approach to plant biotechnology.” 


27

Outokumpu and Tetra Pak 

join forces to reduce emissions - 

low-emission stainless steel 

utilized to produce machines 

for processing food and 

beverage products 

Outokumpu, the global leader in sustainable 

stainless steel, is partnering with Tetra Pak, 

a world leading food processing and 

packaging solutions company. Outokumpu 

Circle Green ® , with up to 93% lower carbon 

footprint than the global industry average*, 

will be used in the production of Tetra Pak’s 

homogenizers. The low-emission stainless steel 

will be available as an option for all models 

in Tetra Pak’s homogenizer line in Europe 

Outokumpu and Tetra Pak join 

forces to reduce emissions – 

low-emission stainless steel 

utilized to produce machines 

for processing food and 

beverage products. 


from June 2024. This strategic collaboration 

marks the beginning of a partnership to 

explore other applications of Circle Green 

across the Tetra Pak equipment portfolio, 

helping to further align food and beverage 

manufacturers with the EU’s Green Deal. 

“The future of low-emission solutions is 

heavily dependent on sustainable stainless 

steel. The global demand for steel is 

increasing while the steel industry as a whole 

is responsible for 7-9% of global greenhouse 

gas emissions. Stainless steel plays a pivotal 

role in accelerating the green transition, 

and the food and beverage industry is a 

good example of where low-emission steel 

can have a significant impact. We are 

proud to partner up with Tetra Pak on this 

transformative initiative and look forward to 

delivering and developing more sustainable 

solutions that facilitate the decarbonization 

across the value chain. The cooperation 

with Tetra Pak is yet another concrete 

action towards a better future”, says Niklas 

Wass, Executive Vice President for Stainless 

Europe, at Outokumpu. 

Circle Green is produced at Outokumpu’s 

plant in Tornio, Finland, and then delivered 

to Tetra Pak’s homogenizer body suppliers in 

Denmark and Sweden. After manufacturing, 

the bodies are then delivered to Lund, 

Sweden, where many of Tetra Pak’s 

homogenizers are assembled. By using 

Circle Green, Tetra Pak is generating a more 

sustainable offer for the climate-cautious 

partners in its value chain, and the machines 

with low-emission bodies made of stainless 

steel can be delivered globally to customers. 

Stainless steel as an essential material – 

ensuring durability and hygiene 

Food systems are responsible for over 

one third of the global greenhouse gas 

emissions**. In this sector, everything from 

dairy beverages to table sauces relies on 

homogenization as part of its production 

process. For example, when processing milk, 

the homogenizer breaks down fat globules 

in milk into smaller fragments, resulting in a 

more stable solution – preventing creaming, 

and improving texture, flavor and shelf-life. 

Stainless steel used for homogenizers not only 

reduces emissions but also stands out as an 

essential material for the food processing 

industry because of its exceptional 

resistance to corrosion, its smooth surface, 

and its easy-to-clean nature, ensuring 

durability and hygiene — two indispensable 

qualities in food processing. 

“Innovation sits at the heart of our 

philosophy as a business and our approach 

to sustainability. The incorporation of 

Circle Green into our product portfolio is 

an important step in leveraging the latest 

innovations to improve our upstream 

emission. Working together to help both 

Tetra Pak and our customers to reach our 

individual sustainability goals is fundamental 

to our promise to protect what’s good”, 

says Fiona Liebehenz, Vice President of Key 

Components Plant Solutions and Channel 

Management, at Tetra Pak. 

Circle Green production was the first of 

its kind globally, as no other stainless steel 

manufacturer has been able to produce 

stainless steel with such low emission levels 

when taking into account all the climate 

emissions from raw material extraction 

throughout the whole production chain. To 

produce Circle Green and to reach up to 

a 93% lower carbon footprint, Outokumpu 

uses 100% low-carbon electricity, low-carbon 

raw materials, such as recycled steel, and 

optimized production processes. 

Producing all the world’s stainless steel with the 

same methods used for Circle Green would 

cut global carbon emissions by 364 million 

tonnes per year. This equals to over 900 million 

one-way flights of one passenger across the 

Atlantic Ocean from London to New York. 

*) Global average CO 2 

emissions (2023): 7 kg CO 2 

e per kg of stainless steel 

(Outokumpu’s calculation based on data provided by CRU, worldstainless and Kobolde & Partners AB). 

Outokumpu Circle Green CO 2 

emissions: down to 0.5 kilos of CO 2 

e per kg of stainless steel. 

**) Nature Food (vol 2, no- 198-209). Crippa et al. (2021): “Food systems are responsible for a third 

of global anthropogenic GHG emissions”: https://www.nature.com/articles/s43016-021-00225-9 


29

Lantmännen first in the world 

with large-scale 

fossil-free food production 

Lantmännen will be the first in the world to 

implement fossil-free production of food on 

a large scale this year – throughout the value 

chain from field to fork. Lantmännen is now 

presenting the products that will be produced 

from the autumn harvest. First out is the flour 

range within Kungsörnen and AXA’s oatmeal. 

This year, Lantmännen is implementing fossilfree 

production of food on a large scale. 

This means that the grain is produced in a 

fossil-free value chain through plant nutrition, 

cultivation, transport and processing. 

“A new era for sustainable food is now 

beginning. Emissions must be reduced if 

we are to achieve the climate goals. At 

the same time, food production needs to 

increase. By enabling large-scale fossil-free 

production, Lantmännen is showing the way 

forward in the food industry,” says Magnus 

Kagevik, CEO of Lantmännen. 

Lantmännen is now presenting its plans 

for which products will be produced first. 

These include AXA’s classic oatmeal and 

different types of flour from Kungsörnen, 

which will be available in stores around the 

country next year. 

“The fact that we, as a cooperative owned by 

18,000 Swedish farmers, are likely to be a world 

leader in large-scale fossil-free food production 

makes me proud. The will to change is there, 

and now cooperation between the market 

and politics is required to scale up the transition 

further,” concludes Magnus Kagevik. 

The investment is part of Lantmännen’s 

Climate & Nature cultivation programme, 

where fossil-free energy sources have 

previously been used for all transports in the 

production chain as well as for drying and 

grinding in the mill. The fertilizer has been the 

last piece of the puzzle that is now in place 

through Lantmännen’s collaboration with Yara. 

Fact box: What does Lantmännen mean 

by fossil-free energy? 

Lantmännen has analysed emissions from the 

food value chain and gradually introduced 

alternatives to fossil energy. The largest uses 

of fossil energy can now be replaced with 

fossil-free alternatives. Less than five percent 

of fossil energy use remains in the entire value 

chain from farm to fork. The last share is the 

sum of a number of smaller flows that are 

currently difficult to access, such as energy 

use in the production of lime, plant protection 

products and certain packaging. 


CO-LOCATED WITH 

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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. 

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KPM Analytics unveils 

AI-Powered At-Line Vision 

Inspection System 

for meat and poultry 

Meat and poultry 

processors face ongoing 

challenges with quality 

control, consistency, and 

labor shortages. Traditional 

manual inspection 

methods are timeconsuming, 

subjective, 

and provide limited data. 

KPM Analytics introduces 

TheiaVu ® WD-300, the 

first AI-enabled at-line 

vision inspection system 

designed specifically 

for meat and poultry 

applications. 

Second-generation TheiaVu ® WD-300 

system offers precision, reliability, 

and speed – up to 10x faster than 

manual product checks. 

The new AI- Powered 

TheiaVu WD-300 includes 

advanced features and 

capabilities from previous 

system generations to 

answer specific demands 

from users in the meat 

and poultry industry. It 

eliminates the need for 

calipers and color charts 

to save labor and avoid 

subjective assessment. The 

at-line visual inspection 

reduces all these manual 

measurements into a single 

pass through a conveyor 

for greater precision, 

reliability, and speed 

compared to other visual 

inspection methods. 

The TheiaVu WD-300 is 

optimized for a wide 

range of meat and poultry 

products, including 

chicken portions, beef cuts, 

processed meats and other 

further breaded products 

such as chicken nuggets 

and sandwich patties. 

Sophisticated, trainable 

artificial intelligence 

analyzes range of product 

features 

In addition to traditional 

rule-based vision 

techniques, the TheiaVu 

WD-300 vision inspection 

system leverages 

sophisticated artificial 

intelligence to analyze 

product attributes quickly 


and accurately. It can assess key quality 

indicators such as product thickness, fat 

distribution, and cook color even on breaded 

products, as well as measure size, shape, and 

detect blood spots or foreign materials. 

Each TheiaVu WD-300 is equipped with 

measuraAITM, available in measura ® 4 

software, which provides a simple interface 

that allows users to take advantage 

of recent developments in artificial 

intelligence and train their own AI models 

based on provided templates for their 

unique products. The measura ® 4 software 

is also available in all TheiaVu models, 

including the TV-250 product line for the 

baking industry. 

As optional add-ons, the TheiaVu WD-300 also 

interfaces with an integrated weighing scale 

or product temperature probe to complete 

quality assessment needs. This comprehensive 

analysis provides processors greater insights 

into their production process, ensuring 

consistent quality and maximizing value. 

Unlike infrequent manual measurements, 

which are difficult to standardize, the new 

system offers rapid, objective analysis of 

multiple product attributes in a single pass. 

Customers participating in beta testing of 

the new system report significant increases 

in inspection speed, more consistent results, 

valuable data insights, and allows them to 

get the highest value for their products. 

Rapid return on investment 

The TheiaVu WD-300 vision inspection system 

offers a rapid return on investment. Rather than 

installing a vision inspection system over each 

processing line, a less expensive at-line system 

like TheiaVu WD-300 can be located on the 

production floor or in the quality lab and used 

to inspect every line. 

In this way, the TheiaVu WD-300 system 

provides a steppingstone for more automated 

in-line inspection in the future. KPM Analytics 

inline inspection systems, such as the KPM 

P-Series utilize the same software interface 

as the TheiaVu WD-300 for seamless 

measurement transfer to the production line. 

Processors can dramatically increase the 

amount and consistency of data collected. 

As labor challenges persist in the industry, 

company managers will appreciate the 

opportunity to: 

• Ensure compliance with customer 

specifications and reduce the risk of costly 

product rejections. 

• Increase sampling rates with the speed and 

consistency of the AI-powered analysis. 

• Realize a more representative picture of 

overall product quality by collecting data on 

more samples in less time. 

• Enjoy a user-friendly setup due to the 

system’s AI programming. This allows new 

product specifications to be added in minutes 

rather than hours for a line change or product 

reformulation. 

• Save time by using included AI libraries 

for meat and poultry products, with digitally 

stored data for easy retrieval. 

Designed with meat processors in mind 

Additionally, the system is specifically 

designed for the harsh environments typical 

of meat processing plants. Its washdownready 

housing and removable, easy-toclean 

conveyor belt supply the combination 

of durability and hygiene required in the 

meat industry. The system also includes an 

IP69-rated touchscreen operator interface 

with integrated PC. 

Jon Gilchrist, Technical Solutions Director 

for Protein Vision Inspection Systems at 

KPM Analytics, said, “Our system can 

increase sampling rates by tenfold or more 

compared to manual methods while also 

expanding the range of measurements 

taken. This level of data collection and 

speed is simply not possible with manual 

inspection or modified, basic camera 

systems while adding in objectivity and 

reliability that reduces waste and positively 

impacts profitability.” 

Companies can leverage these capabilities 

to future-proof quality control operations. 

As labor challenges persist, TheiaVu WD- 

300 allows processors to optimize labor 

while dramatically increasing the amount 

and consistency of data collected. This 

comprehensive data collection enables 

processors to identify trends, anticipate issues, 

and make data-driven decisions to improve 

their overall operations. 


33

Exploring global 

processing and 

packaging trends: 

CIFST and swop join forces 

in the food track 

Expo Center. The event will showcase 

pioneering advancements in food processing 

and intelligent manufacturing. This edition 

will also mark the first collaboration with 

the Chinese Institute of Food Science and 

Technology (CIFST) to host the Food Equipment 

and Intelligent Manufacturing (Shanghai) 

Forum. The “Food Processing and Intelligent 

Manufacturing Zone” will be set up at the trade 

fair, spotlighting processing and packaging 

hotspots relevant to food producers and 

aiming to enhance their production lines. 

GourmetPro, the renowned global food and 

beverage community, unveils the 15 Essential 

Food and Beverage Innovation Trends for 2024. 

Highlighted innovations include pioneering 

advancements included innovative meat such 

as cultivated meat mushrooms (Mycelium), 

algie, alongside emerging trends in precision 

nutrition, functional beverages and nextgeneration 

sweeteners. Emerging food 

trends drive the demand for advanced food 

processing and packaging solutions. Artificial 

intelligence is increasingly integrated into 

food and beverage innovation to ensure 

consistency, cost reduction, and efficiency 

with constant monitoring and parameter 

adjustment in real time. Food processing 

robots enhance efficiency, hygiene, and 

convenience. Moreover, a growing demand 

for sustainable packaging prompts brands to 

innovate with various eco-friendly solutions. 

Breaking boundaries: 

cross-sector collaboration unveils 

cutting-edge processing and packaging 

technologies for the food industry! 

swop 2024 is scheduled from November 18th 

to 20th at the Shanghai New International 

CIFST, a prominent food science and 

technology society in China, attained full 

membership in the International Union of 

Food Science and Technology (IUFoST) 

in September 1984. It is the exclusive 

representative of the Chinese food science 

and technology community within the union. 

Over the years, CIFST has played a crucial 

role in organizing decision-making and 

consulting activities that significantly influence 

China’s food industry. By creating a platform 

for a variety of high-level conferences, it 

has emerged as the foremost avenue for 

academic exchanges in food science and 

technology. CIFST is committed to advancing 

global scientific and technological frontiers 

and achieving sustainable development 

goals. By spearheading advancements in the 

food science and technology sector, CIFST 

has transformed its annual meeting into the 

foremost event in the food industry. 

Positioned as the world-leading processing 

and packaging exhibition, swop receives 

support from the interpack alliance and 

its vast global network and resources. This 

collaboration integrates industry resources 


worldwide and offers an exceptional 

platform for equipment manufacturers and 

packaging material providers. 

Focus 1: Food Equipment and 

Intelligent Manufacturing (Shanghai) 

Forum brings together decision-makers 

from premium food producers 

In the present day, intelligence, AI, robotics, 

sustainability, and other factors are pivotal 

forces shaping the food industry landscape. 

The Food Equipment and Intelligent 

Manufacturing (Shanghai) Forum 2024 is 

poised to collaborate with industry players 

in overcoming technical barriers and 

delivering tailored production solutions for the 

food sector. The forum prioritizes intelligent 

factories, production lines, and supply chains, 

exploring advanced technology integration to 

automate, digitize, and enhance production 

processes. The aim is to improve efficiency, 

quality, and responsiveness to consumer 

demands. AI and Robotics will be extensively 

discussed as tools to enhance productivity, 

resource efficiency, and competitive edge. 

Sustainability will also take center stage, 

focusing on eco-friendly equipment and best 

practices in supply chain management. 

At the event, global buyers will gather 

to explore industry trends, discuss 

future directions, and inject vitality into 

international cooperation and sustainable 

development in food processing. Previous 

forums have attracted renowned brands 

such as Anioy, Bao Feng, Weishiyuan, 

Kemen, Meishenyuan, Jinshahe Group, 

Hongda Tea, Hongfu, Huaweifang, JML, 

KraftHeinz, Master Kong, Mars, Nanjing 

Dawang, Nissin, RIO, Sanhong, Sanquan, Hi 

A’kuan, Weizhixiang, General Mills, Wahaha 

Group, McCormick, Wuzhanmao·Huangjiu, 

Xiangpiaopiao, and Yurun Group. 

technologies, covering processing and 

packaging machinery for food, beverage, 

pastry, confectionery, and baked goods. 

It will also feature intelligent packaging 

technologies such as air-conditioned 

freshness packaging, vacuum packaging, 

and sterilization technology alongside various 

packaging materials, containers and finished 

goods, offering tailored technical solutions for 

food producers worldwide. 

Past editions of swop have attracted 

renowned exhibitors, including Hualian, 

Multivac, Acepack, Renpak, Brother, SDW, 

Eiahe, Youngsun, Zhongya, KUKA, HOERAUF, 

HERMA, WOLF and Herrmann. 

Multiple business matchmaking sessions: 

1-on-1 meetings fostering collaboration 

and partnership 

swop will organize domestic and 

international business matchmaking events, 

providing opportunities for one-on-one 

interactions with end-users. This initiative aims 

to assist food companies in making targeted 

connections and expanding their presence in 

global markets. These events facilitate faceto-face 

meetings between food companies 

and potential partners, aiding project 

realization and market expansion. swop 2024 

is poised to emerge as one of the leading 

platforms for matching “supply and demand” 

in the packaging industry. 

CIFST and swop join hands in cross-sector 

collaboration, harnessing technology to 

propel innovation in the food processing and 

packaging industry. 

Focus 2: Food Processing and 

Intelligent Manufacturing Zone - 

The ideal fusion of technology and market 

swop 2024 will introduce the newly established 

Food Processing and Intelligent Manufacturing 

Zone that focuses on factory automation, 

energy efficiency, meticulous management, 

and enhanced productivity! 

The zone will exhibit advanced food 

processing and intelligent manufacturing 


35

IFCO launches Marina, 

the digitally enabled 

reusable fish crate, 

upgrading the fresh fish 

and seafood supply chain 

IFCO, a leading provider of reusable 

packaging containers (RPCs), launches 

Marina, the smart reusable IFCO Fish Crate. 

Designed in close collaboration with the 

fishing industry, Marina brings greater 

protection, efficiency and sustainability to 

the fresh fish and seafood supply chain. 

Featuring track-and-trace Bluetooth Low 

Energy tags and QR codes, the Marina Fish 

Crate enables real-time data collection, 

improving the cold chain management of 

fresh and chilled products along the entire 

fish and seafood supply chain, from ship to 

all points of sale (POS). 

Single-use expanded polystyrene (EPS) boxes 

can break down into microplastic pollution 

and contaminate the marine food chain and 

human health, so governments around the 

world are increasingly tightening regulations 

and introducing EPS bans. As a result, many 

producers, wholesalers and retailers in the 

fishing industry have made eliminating 

EPS boxes and switching to sustainable 

packaging a priority. The IFCO SmartCycle 

pooling system ensures the switch to Marina is 

simple, seamless and sustainable. 

Sustainable packaging for fish and seafood 

supply chain 

To secure long-term higher logistics efficiency 

and sustainability gains for the fishing industry, 

wholesalers and retailers, Marina is available 

exclusively through the IFCO SmartCycle 

circular pooling system. This means that the 

IFCO Fish Crates are efficiently reused up 

to 120 times, and that the empty crates are 

easily returned, reused and, once they can no 

longer be used, sustainably recycled. Crucially, 

IFCO ensures that the reusable fish crates are 

washed according to international standards 

of food safety and hygiene and efficiently 

pooled for sharing and reuse. As required in 

the fishing industry, IFCO ensures a response 

time and delivery within 24 hours. 

Designed for automated logistics and the 

fishing industry 

Nestable when empty, securely stackable 

when full, the Marina Fish Crate saves space on 

ships and on shore, cutting carbon emissions in 

transport and improving handling conditions. 

Its uniform dimensions are compatible with 

existing supply chains, automated logistics 

systems and the IFCO Plastic Pallet Dora. 


Francesca Amadei, Vice President Southern 

Europe at IFCO, says: 

“Marina is the result of intense collaboration 

across the fishing industry. We’ve taken on 

board the unique demands of every step 

of the fresh fish and seafood supply chain 

in our R&D efforts. I’m excited that we’ve 

succeeded in developing a smarter, more 

protective and sustainable fish crate for the 

Mediterranean cross-border market.” 

Innovative features for superior protection 

• Double-wall isothermal construction for 

superior insulation at controlled temperatures, 

keeping products fresh for longer 

• Tight-fitting lid, interlocking surfaces and 

easy-to-use strapping system ensures secure 

packing and stacking for transportation 

• Track-and-trace Bluetooth Low Energy tags 

enable real-time data collection and analysis 

• Smooth surfaces offer increased 

protection from damage and spoilage, 

cutting down on food loss and waste 

• All-round sustainable packaging solution 

— robust, reusable, 100% recyclable — 

replaces single-use expanded polystyrene 

(EPS) boxes that can easily break down and 

pollute the marine environment 

Circular model for reusable, 100% 

recyclable fish crate 

The Marina Fish Crate offers a sustainable 

and efficient complete packaging 

solution. Like all IFCO Reusable Packaging 

Containers (RPCs) Marina uses fewer 

natural resources throughout its life cycle 

compared to single-use packaging. And, 

unlike conventional fish boxes made from 

expanded polystyrene (EPS) that are 

typically sent to landfills or end up as marine 

pollution, Marina is 100% recycled at the 

end of a long service life into new products. 

Inigo Canalejo, Vice President ESG and 

Strategic Marketing at IFCO, highlights the 

long-term benefits of Marina for the fishing 

industry and the planet: 

“We see it as our responsibility to improve the 

environmental sustainability of every category 

of the fresh grocery supply chain. Our Marina 

Fish Crate is a smart, innovative packaging 

solution that will have a lasting positive impact 

on the fresh fish and seafood supply chain. 

We’re proud to have designed a sustainable 

and more efficient alternative to harmful 

expanded polystyrene containers.” 


37

• Optimised segmentation for better overview 

• Presentation of the latest trends and solutions in four theme worlds 

• Greater synergies with ISM in the scope of the Sweet Week 

ProSweets Cologne 2025: 

New hall concept raises the trade 

fair experience to a new level 

with innovative theme worlds 

ProSweets Cologne is presenting 

a new hall concept in 2025, 

which provides a visible 

segmentation, better orientation 

and emotionalisation of the 

individual themes. The previous 

segments are being transformed 

into worlds that focus on the 

current trends and innovative 

solutions in the sections 

production, materials and 

ingredients. By introducing the 

theme worlds, ProSweets Cologne 

is expanding the depiction of the 

entire value chain. In the scope 

of the Sweet Week, ProSweets 

Cologne and ISM are moving 

even closer together in 2025. 

ProSweets Cologne is being co-located with 

ISM from 02.-05.02.2025 in the scope of the 

Sweet Week. The relocation of the Lab5 by 

ISM to Hall 10.1 leads to a closer interlinking 

of the two trade fairs. The Lab5 by ISM, which 

focuses on new products, trend snacks, startups, 

scale-ups and small businesses is located 

in a separate area, right next to the Entrance 

East. The relocation offers even greater 

synergy effects and business opportunities 

between ProSweets Cologne and ISM, 

because the entire value chain for sweets 

and snacks is represented. As such, the Sweet 

Week 2025 provides optimal conditions for 

intense networking and business opportunities 

between the manufacturers of sweets and 


snacks and the suppliers of raw materials, 

packaging and machines. 

“As the only supplier trade fair that specialises 

on the sweets and snacks industry, the 

continual further development of the trade 

fair and taking the needs of our exhibitors and 

visitors into account is of great importance 

to us,” emphasised Guido Hentschke, 

Director of ProSweets Cologne. “After the 

successful relocation of the Lab5 by ISM, we 

are going a step further in 2025 by offering 

a new conceptual and strategic feature 

in the form of the theme worlds, which will 

provide a better overview, orientation and 

emotionalisation. Last, but not least this will 

lead to an optimised trade fair experience and 

create even better business opportunities.” 

An overview of the theme worlds 

In the scope of the new hall concept, 

the former individual segments are being 

transformed into four specific theme worlds, 

which depict the latest product solutions 

and trends, which will help the visitors find 

their themes in a targeted manner. ProSweets 

Cologne thus offers the exhibitors a unique 

platform for a business exchange that covers 

the entire spectrum of the industry. 

World of Packaging Materials 

In addition to classic materials like paper, metal, 

plastic and glass, innovative and sustainable 

solutions are in demand more and more. This 

theme world covers the entire packaging 

process, from the design and choice of material 

through to the finished packaging. 

World of Packaging Technology 

In the World of Packaging Technology it 

will be demonstrated on-site how flexible 

machines and fully-automated systems make 

the production future-proof. Production 

and packaging machines form the perfect 

cooperation here. 

World of Sweet & Snackable Ingredients 

There is growing demand for innovative, 

favourably-priced and sustainably produced 

snacks and sweets. This theme world 

encompasses the complete spectrum of semifinished 

products, raw materials and ingredients 

for the production of sweets and snacks. 

World of Production Technology 

Production technologies that sustainably 

optimise the production of sweets and snacks 

are presented in this theme world. 

Diversified event programme and targeted 

matchmaking at ProSweets Cologne 

Once again in 2025, ProSweets Cologne is 

presenting itself as the leading business platform 

for the global industry of sweets and snacks 

suppliers. A practice-oriented and innovative 

programme awaits the participants on the 

Expert Stage and on the new Sweet Week – 

Talks & Tastings Stage, which will be enhanced 

by interactive event formats, attractive event 

areas in Hall 10.1 as well as exciting talks and 

tastings. A special focus lies on an organised 

matchmaking between production directors 

and the suppliers of machines and plants to 

promote targeted business relations. 

“ProSweets Cologne is setting new benchmarks 

next year with a precisely aligned and futureoriented 

event and stage programme. Our aim 

is to become the leading content platform for 

the suppliers and manufacturers of the sweets 

and snacks industry,” explained Hentschke. “To 

achieve this goal we are offering a practiceoriented 

theme block on digitalisation that 

boasts a broad scope of content and involves 

the implementation of AI tools, which will 

be underlined by application-oriented best 

practice examples of the exhibitors. The 

cooperation with renowned partners like the 

DLG and the input of exhibiting companies 

with concrete solutions for increasing the 

efficiency of the production are a decisive 

key to success here.” 


39

PL Beverage boosts production 

to over 250 million fills per year 

PL Beverage, a leading private label beverage 

manufacturer, continues to strengthen its 

position in the global market by expanding its 

production capabilities and maintaining its 

commitment to quality and innovation. With 

a production facility located in the heart of 

Germany, the company now manufactures 

over 250 million cans annually, serving clients 

across multiple continents. 

Private label beverage 

manufacturer based in 

Germany, specializing 

in the development, 

production, and distribution 

of high-quality canned 

and bottled beverages. 

Since its establishment in 2007, PL Beverage has 

focused on delivering high-quality, custombranded 

beverage solutions to over 1,000 

satisfied customers worldwide. The company’s 

flexible, customer-driven approach allows it 

to cater to the needs of both emerging and 

established brands, offering services ranging 

from lab support for small production runs to 

large-scale co-packing for major enterprises. 

PL Beverage’s state-of-the-art facility is 

equipped with four Krones filling lines, which 

are capable of handling more than 15 different 

can sizes and PET water bottles. The facility also 

features high-tech CIP mixing systems, tunnel 

pasteurizing technology, and pressurized 

tanks, ensuring that each beverage meets 

the highest quality standards. The use of pure, 

high-quality water sourced directly from the 

company’s own supply further underscores PL 

Beverage’s dedication to excellence. 

Through rigorous quality control measures, 

PL Beverage ensures that every aspect of 

production is meticulously monitored, from 

CO2 levels and pH balance to Brix content and 

vitamin stability. These processes guarantee that 

all products meet the stringent requirements 

of their customers, who rely on PL Beverage for 

consistent, high-quality beverages. 

As the company continues to grow, it remains 

committed to providing flexible, reliable, and 

innovative solutions for its diverse clientele. 

With a well-established distribution network 

and a strong presence in the global market, PL 

Beverage is poised to remain a key player in 

the private label beverage industry. 


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

Rubicone crumbles: 

An even richer range 

to enhance ice cream and 

pastry applications 

The company offers a wide variety of ready-to-use, versatile and 

gluten-free flavours to meet the needs of customers and end 

consumers, always seeking new taste experiences and textures. 

Rubicone - an historic Italian company 

founded in 1959 that produces ingredients 

for ice-cream and pastry shops, reaching 

84 countries worldwide – presents for 2024 

its expanded range of Crumbles, crunchy 

inclusions that add special textures to icecream 

and pastry products. 

Rubicone’s Crumbles stand out for their 

original and unique formulation: unlike other 

similar solutions on the market, they are readyto-use 

products, created by coating crumbled 

butter biscuits with different spreads and 

creams able to enhance both flavour and 

colour of the final product. It is precisely this 

special formulation that makes the crumbles 

very versatile and also customisable. 

Rubicone Crumbles are also characterised 

by their great variety: available in 12 flavours 

to guarantee a wide range of tastes and 

colours, they can satisfy the most diverse 

needs of producers and consumers. Salted 

Caramel, Yoghurt, Blueberry and Speculoos 

are the latest additions to the range, which 

already comprised of Coffee, Caramel, 

Choco, Raspberry, Lemon, Pistachio, Tea 

Matcha, and White Chocolate. 


The Crumbles are all gluten free except for 

Speculoos and are produced in Italy, like 

all Rubicone solutions. They are suitable for 

multiple applications: they can be used as 

a base or decoration for cakes and singleportions, 

in the creation of ice-cream biscuits, 

to add crunch to ice-cream and frozen 

yoghurt, and for drinks such as milkshakes, hot 

chocolates and coffee, as well as being ideal 

for creating plating desserts. 

Indeed, the addition of new and original 

textures is a growing trend throughout 

the food sector, including ice cream. In 

this segment, Crumbles make it possible 

to meet this demand in all consumption 

opportunities, including take-away. 

“Rubicone’s is committed to offering its 

customers, specifically ice cream artisans and 

pastry chefs, a complete and varied range of 

solutions, based on Italian tradition but open 

to innovation and contamination. With our 

Crumbles, we wanted to develop a very versatile 

product, suitable for numerous applications 

and consumption occasions. In fact, it is both 

a functional solution that can be customised 

and a product capable of satisfying the 

demands of consumers curious to experiment 

with new flavours and textures, without 

neglecting the needs of people with gluten 

intolerance or coeliac disease” - commented 

Alessandro Cioccolini, Rubicone Director. 

Rubicone - a company that is part of the 

Ingredient-Tech Platform which aims to 

support the evolution of the food ecosystem 

- offers a complete and high-quality line of 

traditional and innovative solutions for pastry 

shops and ice cream parlors, thanks to a 

Research and Development department that 

is constantly committed to improving existing 

products and developing new ones based on 

the needs and trends of the market. 


43

Brevel launches commercial plant 

for Microalgae Protein Supply 

Microalgae protein company Brevel, Ltd. 

has opened its first commercial plant. The 

new facility covers an impressive 27,000 

square feet [2,500 square meters] and has 

the capacity to produce hundreds of tons 

of microalgae protein powder to serve the 

flourishing global alternative protein space. 

This protein is clean, non-GMO, planet friendly 

and makes a breakthrough in delivering a 

truly market viable solution. 

The new site located in the desert periphery of 

Israel facilitates the introduction of Brevel’s new 

plant protein to the commercial food market 

by bringing production up to industrial levels. 

From the new facility, Brevel can provide 

a fresh source of protein extracted from 

the uniquely grown microalgae belonging 

to the chlorella family. The resulting 

ingredient is highly nutritious possessing 

the full amino-acid profile and highly costeffective. 

It has a neutral flavor and color 

and leaves a negligible environmental 

footprint. The company expects the new 

facility to start rolling its first products by 

the first quarter of 2025. 

Fermentation sees the light 

Brevel cultivates its microalgae in indoor 

bioreactors via the fermentation of sugars. 

Unique to its technology is the simultaneous 

application of light and fermentation. This 

enables the generation of nutrient-rich 

microalgae in abundant yields, without any 

form of gene modification. 


“Combining light and fermentation to produce 

microalgae is like putting an electric motor 

into a Tesla car,” explains Yonatan Golan, 

Brevel’s co-founder and CEO. “It may sound 

like a very simple straightforward task to 

achieve but is actually extremely complex. 

This was the challenge we managed to 

crack and lies at the core of our technology. 

Until now, fermentation has been confined 

to dark environments and is instrumental 

in producing the extremely high yields. 

However, microalgae’s natural makeup of 

nutrients—including protein, lipids, fiber, and 

pigments—depend on photosynthesis for their 

development and growth.” 

The future is here 

Brevel’s breakthrough in uniting fermentation 

and light into a single process results in a 

steady supply of a white powdered 60-70% 

microalgae protein concentrate. Its robust 

functional qualities allow for seamless 

applications into a full range of meat and 

dairy alternatives. Brevel will focus first on 

alternative dairy products. “Our versatile 

solutions can boost protein content in 

dairy alternative while mimicking the same 

sensory experience, added Golan. “We have 

strategized several joint-venture partnerships 

in the US, Europe, and Asia. The result will 

be construction of larger facilities to fulfill 

growing demands for our sustainable protein 

in multiple applications.” 

As part of its waste-free manufacturing 

process, Brevel valorizes all of the algae’s 

valuable components, making the oil and 

fibre byproducts available as clean-label 

emulsifiers and a source of food enrichment 

for functional foods and food supplements. 

How do you like your protein? 

At an inauguration event, which welcomed 

more than 150 attendees including 

investors, food-tech start-ups, government 

representatives and food manufacturers, 

Brevel gave tours of the new state-of-the-art 

facility which houses advanced bioproduction 

labs, spacious working environments, a 

modern food application lab, and the latest in 

quality control equipment. 

The visitors enjoyed tastings of a variety of 

protein rich plant-based cheese analogous 

demonstrating Brevel’s ability to provide 

nutritional value without compromising flavor 

or appearance. “This new facility is just the 

beginning for Brevel,” states Ido Golan, CTO 

and co-founder of Brevel. “We will make 

a vital contribution to building a secure, 

resilient food value chain that will nourish 

future generations with a new supply line of 

affordable yet highly nutritious protein.” 

Brevel will supply its protein to plant-based 

food formulators and food manufacturers 

worldwide, some of whom are strategic 

partners and investors in the company. Today’s 

product developers are actively seeking more 

neutral-tasting plant proteins as options to 

commonly used pea and soy proteins, which 

often pose flavor and texture challenges. 

The extracted microalgae protein is highly 

nutritious, has sensory appeal, and shares the 

same price bracket as soy and pea proteins. 

Last year the company netted nearly USD19 

million in seed funding. The round, led by 

NevaTeam Partners and supported by 

the European Union’s EIC Fund, enabled 

this current phase of commercial-scale 

production and global outreach. 


45

Bilan Liu receives recognition 

for Erbal Eco-Friendly Packaging 

at the London Design Awards 2024 

making it challenging to establish a scalable 

tea business in a region known for intense price 

competition without compromising on quality. 

At Erbal, our focus is not solely on tea; we are 

dedicated to introducing an innovative herbal 

hydration solution that emphasizes promoting 

a wellness lifestyle to the public. 

Bilan appeared in an interview with the 

local media to share how, when the brand 

approached her, she went with her instant 

intuition that something herbal, natural, and 

organic should be packaged in something that 

corroborates the themes of wellness. However, 

it wouldn’t be possible without a challenge. 

Bilan Liu Receives Recognition 

for Erbal Eco-Friendly Packaging and 

Commitment to Reducing Waste 

at the London Design Awards 2024. 

Reduce, recycle and reuse are the ethos 

in which the brand stood out amongst its 

competitors to be honored with an award at 

the internationally renowned platform: Bilan 

Liu, the woman behind making it all possible, 

was hailed by the entire team. 

Bilan Liu welcomed another welldeserved 

career milestone in her journey 

as a renowned product visual designer 

recently when her work for the Erbal brand 

became a Silver Winner in the category of 

Communication Design—Company Branding 

at the London Design Awards 2024. To 

celebrate yet another feather in her cap, she 

came together with the design team to share 

the insights and processes of all that went into 

making Erbal’s brand and packaging. 

The widespread prevalence of tea in South 

Asia has led to a highly saturated market, 


Bilan set out to accomplish a goal with her 

team. They were committed to incorporating 

sustainability and its importance into every 

aspect of the packaging and not just for the 

sake of it. Keeping the environment basically 

inconsequential of the packaging they’d 

introduce was what the team envisioned 

and delivered. ‘As a professional product 

and visual designer, ensuring that Erbal’s 

branding elements authentically reflected 

the core values of purity, sustainability, and 

effectiveness was a critical aspect of our 

team’s design process,’ said Bilan. 

The designer and team began their search for 

what they’d then call the packaging of the 

new age by openly communicating with the 

brand’s existing customers. No one better than 

the consumers of Erbal could have provided 

constructive feedback about what they’d like to 

see when they imagine buying Erbal products. 

The simple pack of ingredients speaks for the 

brand’s environmentally conscious practices. 

The design is reflective of the fact that nature 

is best when left to its beauty, and only a 

painstaking process can help in taking the 

benefits from it without causing harm. Care, 

protection, and appreciation of the blessings 

this world has to offer in its purest form are what 

nature communicates with the consumers. 

The inclusion of a circle and sun harmonizes 

the importance of ancient herbal practices; 

the use of Chinese medicines discourages the 

unannounced, unaccounted, and not wellthought-out 

environmentally ravaging branding 

policies of the fast-production brands. 

The introduction of packaging that customers 

would then not dispose of like any other waste 

but bury in the ground is the distinguishable 

element of this brand that expert critics have 

applauded. They have commended the 

efforts of the team that have been put into 

developing a more personalized emotional 

bond between the customers and the 

product. What seems like an extra step added 

and, hence, a fancy practice incapable 

of making a substantial difference in the 

environment by an unformed faction of the 

society has proven to be well adapted to 

by people. Bilan’s work was able to mobilize 

consumers to take conscious, small steps to 

keep the environment clean. 

‘By incorporating these elements into the 

design, we aimed to create an engaging 

and meaningful unpacking experience that 

aligns with Erbal’s commitment to wellness and 

environmental stewardship. These strategies 

not only promote a wellness lifestyle but also 

encourage customers to take an active role in 

nurturing the environment,’ added Blian when 

asked why so much attention to detail was 

given to every aspect of the packaging. 

Bilan’s hard work and effort were received 

immensely well among the consumers of 

Erbal. One of the consumers shared their 

review about the new packaging: It feels like 

everything comes from nature, while others 

simply wrote that they loved the packaging; 

the minimalist yet detail-oriented packaging 

became customers’ favorite. The release 

of Erbal new packaging surged the sales 

numbers, and the website saw a roaring 300% 

more traffic than before. She extended a 

heartfelt gratitude to her entire team for their 

highest support and active engagement 

during the networking process. ‘Thanks to our 

Director of Design, Kellie Sun, Creative Director, 

Choosh Yu, and UI/UX product designer, 

Yuehui Du, for collaboratively making it 

happen,’ Bilan concluded. 

Bilan has shared her determination to be part 

of many such collaborations, which give her an 

opportunity to make a difference. Recognition 

in the form of awards not only validates the work 

of young, energetic, and motivated designers 

but also propels them to educate people more 

about opting for social, environmental, and 

sustainable business practices. 


47

The success story of RAPS GmbH & Co. KG began 100 years 

ago, having been founded by Adalbert Raps as a spice trading 

company in Hamburg. RAPS is now a leading international 

supplier of individual flavour concepts and functional ingredients. 

Headquartered in Kulmbach in Upper Franconia, Germany, the 

family-owned company is represented in all core European markets 

by 17 subsidiaries and supports its customers with more than 40 

distribution partners around the globe. Production takes place 

at seven of its own sites in Germany and Austria: RAPS currently 

employs more than 900 people and processes more than 1,700 raw 

materials from all over the world, producing almost 40,000 tonnes of 

high-quality food ingredients and additives annually. 

RAPS celebrates 100 years of success 

Family business has combined tradition and innovation since 1924 

Pharmacist Adalbert Raps started out by 

producing spice blends for sausage products. 

He then developed a process for the creation 

of salt-free products and became successful 

with the introduction of Glutalin. Today, the 

portfolio still includes spices, herbs, customised 

spice blends, seasoning sauces, marinades, 

preparations and pastes. But RAPS now also 

offers functional ingredients and compounds, 

starter cultures and sausage casings for the 

production of meat and sausage products. 

RAPS also offers a wide range of ingredients 

and solutions for hybrid, vegetarian and 

vegan alternatives. Natural flavours, CO2 


extracts and microencapsulated raw 

materials complete the portfolio. RAPS’ 

customers include butchers, the meat 

industry and food service providers, as well as 

manufacturers of bread and bakery products, 

dairy products, snacks and confectionery. 

Quality, technology and Innovation 

RAPS ensures the high quality of its products 

through strict standards for sourcing, cultivation 

and harvesting, as well as the careful processing 

of raw materials. Thanks in part to its own 

technologies such as biofreeze cold grinding, 

state-of-the-art dry mixing processes, liquid 

plant and HD extraction, RAPS has complete 

control of all the important process steps. 

Microencapsulation plays a key role too: RAPS 

was a pioneer in the use of this technology and 

provides ingredients with special functionalities, 

such as controlled flavour release or reduction 

of salt without affecting taste. 

Taking responsibility for a sustainable future 

Saving energy, conserving resources, 

minimising emissions and thus contributing to 

climate protection: RAPS works with its own 

sustainability team to continuously improve 

its operational processes. For RAPS, acting 

sustainably also means assuming social 

responsibility in the region: “What has always 

been a top priority for my family is something 

we continue to do consistently: firmly rooted 

in Upper Franconia, we grow with a sense 

of proportion, promote young talent, create 

opportunities for people of all backgrounds 

and are committed to working for the common 

good,” explains Frank Kühne, member of the 

founding family, main shareholder, Chairman 

of the Advisory Board of RAPS and Chairman of 

the Adalbert Raps Foundation. 

“We have been developing and producing 

outstanding food ingredients for 100 years,” 

says Florian Knell, CEO of the RAPS Group. 

“Continuing this success story is both an 

incentive and a mission for us. The success 

of our customers is inextricably linked to this. 

That’s why we continuously invest in the latest 

technologies, are creative trendsetters and 

bring the best flavours to the world.” 


49

A DECADE 

OF POWERING 

PROGRESS 

In 2024, Gulfood Manufacturing proudly marks a decade since 

opened its doors and grew into a pivotal platform for the F&B 

Manufacturing industry. The story extends far beyond this milestone. 

Gulfood Manufacturing returns bigger than ever with a powerful 

presence of 2,500 + global companies spanning 72 countries across 

19 halls. Expect to see groundbreaking innovations and the latest 

industry advancements, gain insights and visionary strategies from 

global experts, and build new business connections to achieve 

competitive advantage. 

REGISTER TO VISIT 

GULFOODMANUFACTURING.COM 

CO-LOCATED WITH 

ORGANISED BY 

*Registrations for trade professionals only

Food & lngredients International August 2024

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