Food & lngredients International November 2024

ISSN 2149-2611 

www.foodingredientsmag.com | NOVEMBER 2024 

season 

blossoming... 

Global 

food and 

drink 

trends 

for 

2025

Inspired 

by the nature 

JANUARY-FEBRUARY 2023 

www.plantbasedfoodnews.com 

Consuming plant-based products habit growing fast 

More natural 

Gulfood 

deserves applauses 

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DIGITAL COPIES 

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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

THIS 

MONTH 

HIGHLIGHTS 

4 

Mintel announces 

global food and drink trends 

for 2025 

10 

Tocopherols in fats and oils: 

Preserving valuable nutrients 

12 

IFF unveils groundbreaking 

food and beverage 

innovations at Gulfood 

Manufacturing 2024 

14 

Fresh Thyme Market 

releases second annual 

top 10 food trends 

for 2025 

16 

Doruk Flour Mills: 

Innovating the flour industry 

with seed development, 

global exports, 

and functional products 

24 

GNT to showcase 

EXBERRY ® rainbow 

with colorful 

snack bar experience 

at Fi Europe 2024 

39 

Future of Nutrition 

Summit reveals stellar 

speaker line-up 

and forward-looking focus 

The next issue 

will be distributed at

FOOD INGREDIENTS INTERNATIONAL 

Ayça SARIOGLU 

Coordinator 

ayca.sarioglu@img.com.tr 

Sweet 

November... 

As we have returned from SIAL Paris, we 

embark on yet another exciting journey at 

the Gulfood Manufacturing fair in Dubai. 

We are very much excited to present this 

special Gulfood Manufacturing issue of Food 

& Ingredients magazine. We are in a crazy 

run for decades jumping from one important 

event to another. The name “Gulfood 

Manufacturing” is a fascinating word in 

the food, beverage and their ingredients 

industry in our journey. This year, we 

proudly stand at the Trade Center Area 

in the Dubai Convention and Exhibition 

Center, surrounded by industry leaders and 

innovators from around the world. 

Gulfood Manufacturing showcases 

groundbreaking technologies and innovations 

in ingredients, processing, and packaging 

from the past decade. We will discover the 

game-changing advancements that have 

transformed the manufacturing landscape in 

the region. We will all observe intense speed 

of efficiency, innovation, sustainability and 

digitalization among other top topics which 

will shape the future in the industry. 

Our team has worked diligently to curate 

high-quality content that reflects the 

dynamic and evolving nature of the 

global food and ingredients sector. We 

are immensely grateful to our advertisers, 

hailing from numerous countries, whose 

support and confidence have allowed us 

to make this issue a truly international 

publication. With promotional services 

reaching customers in more than 50 

countries, we continue to strengthen our 

global footprint, connecting businesses 

across borders and fostering growth. 

Thank you for being part of this journey with 

us. We look forward to meeting many of 

you at the fair and to continuing our shared 

success in the months ahead. 

Publisher 

Hüseyin Ferruh IŞIK 

on behalf of 

ISTMAG 

Magazin Gazetecilik Yayıncılık 

İç ve Dış Tic. Ltd. Şti. 

Managing Editor (Responsible) 

Mehmet SOZTUTAN 

mehmet.soztutan@img.com.tr 

Advisory Editor 

Ali ERDEM 

info@img.com.tr 

International 

Sales Coordinator 

Ayca SARIOGLU 

ayca.sarioglu@img.com.tr 

+90 212 454 22 33 

Technical Manager 

Tayfun AYDIN 

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Advisory Graphics & Design 

Hakan SOZTUTAN 

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Digital Assets Manager 

Emre YENER 

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MAKE JOY THROUGH 

SCIENCE & CREATIVITY 

Join IFF at Gulfood 2024 

Looking for innovative food solutions that bring joy to consumers and 

meet the latest market trends? Connect with our experts at the IFF booth 

to discover advanced, insight-driven solutions that delight taste buds, 

are cost-effective and inspire healthier living. 

Ready to indulge? 

Scan the code to learn more 

Visit IFF’s booth #A 8-4, Hall 8

Mintel announces global 

food and drink trends for 2025 

Mintel, the experts in what consumers want and why, 

has today announced four key trends that will shape 

the global food and drink industry in the years ahead. 

In 2025 and beyond, expect to see GLP-1 weight-loss 

drugs bring more focus to essential nutrients such as 

protein and fiber, while unexpected “rule-breaking” 

food and drink will help consumers treat and express 

themselves. There will be an increase in diversified 

ingredient sourcing, while the humanization of 

technology will be essential for consumers who are 

apprehensive about technology being used to create, 

modify and produce the food they put into their 

bodies. The Mintel 2025 Food and Drink Trends are: 

Fundamentally nutritious: 

The emergence of weight-loss medications like 

Ozempic will redefine consumer perceptions of 

‘food as medicine’ from products with added 

functional ingredients to nutritious products that 

help meet daily essential nutrient needs. 

Rule rebellion: 

Embrace consumers as ‘perfectly imperfect’ beings 

who are hungry for brands that help them ‘break 

the rules’ in food and drink. 

Chain reaction: 

As disruptions to the food supply become more 

frequent, the industry will need to encourage 

consumers to accept and trust the new origins, 

ingredients and flavors that will emerge locally 

and globally. 

4 FOOD & INGREDIENTS INTERNATIONAL NOVEMBER 2024

Hybrid harvests: 

Food and drink companies must illustrate how 

technology and agriculture work together to benefit 

consumers, farmers and the environment. 

Fundamentally nutritious 

“The emergence of GLP-1 weight-loss medications, 

such as Ozempic, will inspire consumers to reevaluate 

the relationship between food and medicine,” stated 

Jenny Zegler, Director of Mintel Food & Drink. 

“Starting in 2025, brands must streamline their 

health claims to the critical nutrients they contain. 

Simplified claims that highlight protein, fiber, vitamins 

and mineral content will appeal to people who are 

using GLP-1 weight-loss drugs, as well as the majority 

of consumers who define their diets based on their 

individual needs and how food makes them feel. 

“Expect to see an increase in nutrient-dense product 

innovations to improve short- and long-term health. 

The importance of getting the basic nutrition needed 

each day will be a widespread lesson that will exceed 

the reach and use of weight-loss drugs. Starting in 

2025, brands will need to streamline packs overloaded 

with health claims to the critical nutrients they contain. 

Promoting well-known essential nutrients will also 

differentiate products in an age of nearly infinite access 

to information – and misinformation.” 

Rule rebellion 

“As society increasingly accepts imperfections, food 

and drink brands can target ‘perfectly imperfect’ 

consumers with innovation that breaks the invisible 

rules around food and drink consumption. Brands 

can lean into how consumers want to, or actually, 

consume food and drink rather than how they 

feel they ‘should’. By supporting these rebellious 

tendencies, brands can help consumers feel more 

represented by the outside-the-norm food and drink 

choices available to them. 

“In the next few years, brands will break the rules 

through less conventional solutions. The global 

innovation slow-down, juxtaposed with continued 

consumer demand for new foods and flavors will 

see brands collaborate inside and outside the food 

and drink industry to introduce greater novelty 

through taste, texture, or aroma. In addition, brands 

will seek to break down continued social stigmas 

surrounding lesser-talked-about health issues, such 

as food and drink’s connection with mental health 

management,” continued Zegler. 

Chain reaction 

“More frequent climate-related production 

challenges and geopolitical events are increasing 

consumers’ food bills and awareness of how 

distant world events can affect their meal plans. 

In an increasingly volatile world, food and drink 

brands must clearly communicate how adjustments 

from local to global sourcing were made to 

benefit consumers. Cross-industry, multinational 

collaboration and scalable tech solutions will be 

required, but they are not without complications. 

More importantly, consumers will feel the 

consequences of these challenges personally, and 

brands must be ready with solutions. 

“Looking ahead, more ingredients will be sourced 

from alternative and potentially more reliable 

growing regions, such as olive oil from Algeria or 

Peru. Brands can highlight the benefits of diversified 

sourcing, such as nuanced flavor variations. 

Meanwhile, many consumers’ local-centric identities 

will be challenged to be more global through social 

media, immigration and travel,” continued Zegler. 

Hybrid harvests 

“A greater use of technology in food and drink 

production is inevitable to meet current food supply 

challenges, yet many consumers are not ready to 

embrace it. Technology will need to be integrated 

alongside traditional growing and production 

methods that are still integral as part of the wider 

solution to issues such as the climate crisis and 

NOVEMBER 2024 

FOOD & INGREDIENTS INTERNATIONAL 

5

feeding a growing population. Producers will need 

to tell consumers how nature and technology 

complement—or better yet, enhance—each other. 

“Over the next few years, food and drink 

brands must prioritize how these technological 

advancements benefit the consumer first through 

better taste, greater nutrition, or consistent 

supply—and the environment second. It will be 

imperative that new technology is humanized, 

particularly AI. For example, German juice brand 

Eckes-Granini’s announced its partnership with 

Microsoft in a video that drew attention to how 

technology makes a positive difference in their 

producers’ lives, not just makes production more 

efficient,” concluded Zegler. 


Visi U! 

• 5 - 7 November 2024 

• Dubai World Trade 

Centre 

• Hall Sheikh Maktoum 

• Stand No M- 218

2,500+ leading F&B manufacturing brands confirmed, 

25% new to show 90% of the world’s manufacturing brands represented. 

Gulfood Manufacturing 

celebrates 10 th anniversary 

Gulfood Manufacturing, the world’s only annual event 

covering the entire food manufacturing ecosystem, 

marks its milestone 10th edition with its largest 

and most impactful edition to date next month. 

Taking place at Dubai World Trade Centre from 5-7 

November 2024, this landmark edition promises to 

be a game-changer for the industry, bringing together 

over 2,500 exhibitors from 70 countries, spanning 19 

halls and a space of 1 million square feet – an overall 

growth of 30% compared to previous editions. 

After a decade of success, Gulfood Manufacturing 

continues to garner interest from board, C-level and 

executives across all sectors of food manufacturing, from 

processing, packaging, and ingredients to supply chain 

solutions and control & automation, by showcasing the 

latest innovations and advances enhancing efficiency, 

sustainability and profitability - this year including food 

biofortification, AI-driven ingredients, nanotechnology 

in packaging, precision fermentation, and smart supply 

chains - and helping brands to achieve competitive 

advantage and drive the growth of the industry. 

Trixie LohMirmand, Executive Vice President of Dubai 

World Trade Centre, commented: “As we celebrate 

this milestone tenth edition of Gulfood Manufacturing, 

we reflect not only on the remarkable growth and 

innovation within the food manufacturing sector 

over that time, but also the forces such as Industry 

5.0 that are shaping the future of food production 

and processing. The scale of this year’s show reflects 

the industry’s ever-growing demand for cutting-edge 

solutions that address sustainability, innovation, and 

efficiency challenges. We are committed to fostering 

these conversations, bringing industry leaders 

together, and driving the transformation of the global 

food manufacturing landscape.” 

A global platform for food tech innovation 

At the highly anticipated FoodTech Summit, over 100 

visionary thought leaders and engaging industry experts 

from around the globe will speak on the very latest 

trends, innovations and challenges in the F&B industry. 

The renowned strategic futurist Dr. Mark van 

Rijmenam, an international thought leader on digital 

transformation and cutting-edge technologies, will give 

a keynote speech on the first day exploring how AI is 

revolutionising food processing, enhancing automation 

and enabling the use of digital twins to optimise 

production. He will also address potential risks, such 

as data privacy concerns and the ethical use of AI. 

Among the other industry leaders due to speak at the 

Summit, over half are speaking in the UAE for the very 

first time and include: founder and CEO of Creative 3D 

Technologies, UN Voice for Sustainable Manufacturing, 

and award-winning machinery designer – Ethan 


Baehrend; CEO of Believer Meats - Gustavo Burger; 

serial entrepreneur and Co-Founder of online B2B 

platform Kaso - Manar Alkassar; Jihyun Junga - CEO of 

Mush&, a trailblazing company that creates sustainable, 

fungi-based food materials, and many more. 

Reinforcing Gulfood Manufacturing’s position as 

the must-attend event for the global food industry, 

90% of the world’s leading F&B manufacturing 

brands will be represented at this year’s show, 

among them top international FMCG brands and 

manufacturers such as Danone (France), Foster Clark 

(Malta), Kerr (France), Kellogg Tolaram (Egypt), Kraft 

Heinz Company (The Netherlands), McCain Foods 

(Canada, USA), McDonald’s (India), Nestle (Cote 

d’Ivoire), Peroni (Italy), PepsiCo (Pakistan), Procter 

& Gamble, Reckitt, Unilever, and Ferrero Lux, along 

with local and regional giants like Agthia Group, 

Almarai Co, Al Ain Farms, and Oman Flour Mills. 

Apical, Asia & Africa General Trading, Cargill, 

ChocoLake, Dohler, Fanar, Givaudan, IFF, IFFCO, 

Kerry, Symrise, Takasago, Wilmar and many others 

will be showcasing some of the latest innovations 

in functional and non-functional ingredients, while 

processing and packaging giants like GEA, Husky, 

Ishida, Krones, Rieckermann, Sidel, SIG, Tetra 

Pak and TNA will be unveiling some of the latest 

solutions in processing and packaging, including 

some never-seen-before global launches. 

Sonya Kayani, Communications Director, Greater 

Middle East and Central Asia, Tetra Pak, said: “ We 

are thrilled to be once again showcasing Tetra Pak’s 

latest innovative products and services at this year’s 

Gulfood Manufacturing show. Our customers are 

looking forward to an exciting showcase of Tetra Pak’s 

latest in new food categories, processing equipment, 

our innovative food packaging portfolio and our 

sustainability showcase. It is a pleasure to see Gulfood 

Manufacturing become the world’s biggest food and 

beverage event, and we are pleased to be one of the 

show’s long-standing partners and supporters over 

the course of the past 10 years. We look forward to 

meeting with all our customers and partners in Dubai.” 

Co-location with GulfHost 

Gulfood Manufacturing will be co-located this 

year with GulfHost, the ultimate platform for the 

hospitality industry. This strategic collaboration 

allows attendees to explore both food manufacturing 

and hospitality solutions in one venue, offering a 

comprehensive perspective of the food industry 

value chain and providing an unparalleled 

opportunity to explore the synergies between food 

manufacturing and hospitality sectors.

Tocopherols in fats and oils: 

Preserving valuable 

nutrients 

Nutriswiss uses innovative processes to protect 

natural vitamins and antioxidants. 

Mild distillation technologies can be used to 

efficiently remove or significantly reduce impurities 

in fats and oils. However, it is important that 

product quality remains stable or is better than that 

achieved via conventional processes. Nutriswiss has 

therefore conducted extensive tests to determine 

the ideal process parameters to meet this goal. Mild 

distillation is ideal for sensitive raw materials such 


as omega-3-rich seed oils, including rapeseed 

and linseed, as well as algae and other speciality 

oils. Finding the right blend and quality of 

oils, especially for infant formula, is a major 

challenge, not only because the fatty acid profile 

must be optimally balanced, but also because 

the raw materials must meet the highest quality 

guidelines and strict specifications for harmful 

substances. Such oils require customised 

treatment and a higher degree of care than 

ordinary oils in order to preserve essential fatty 

acids and micronutrients such as vitamins. 

Tocopherols, commonly known as vitamin 

E, are categorised into four forms: oc - and 

lB - tocopherols provide the highest vitamin 

functionality, while y - and o r - tocopherols have 

a low vitamin content but strong antioxidant 

properties. All four forms are present in 

vegetable oils in varying concentrations. 

Edible fats and oils are rich 

in natural nutrients, but 

traditional refining can reduce 

their levels substantially. A 

gentle new process developed 

by Nutriswiss AG, the Swiss 

specialist for high-quality, 

customised edible fats, not 

only preserves these valuable 

ingredients but also improves 

their stability and purity. 

The protection of valuable 

ingredients such as vitamin 

E and unsaturated fatty acids 

is particularly important 

when refining lipids for infant 

formula. Nutriswiss studies 

show that its innovative 

distillation technology 

produces raffinates with 

a higher vitamin content 

and better shelf life than 

conventional deodorisation. 

Controlled processing 

for optimum vitamin retention 

During refining, a proportion of natural 

vitamins and antioxidants are generally 

degraded or removed to varying degrees at 

different stages. Traditional physical refining 

with steam distillation to separate free fatty 

acids has an impact here. Although mild 

distillation also reduces antioxidants and fatty 

acids, it is much gentler on the product than 

deodorisation. Experiments have shown that 

while tocopherols are lost through separation 

or oxidation, it is possible to regenerate or 

even increase tocopherol content with careful 

processing. Nutriswiss is making good use 

of these findings. Whereas in the past, up to 

50% of tocopherols were lost and no longer 

present in the end product, it is now possible to 

achieve zero or significantly lower losses. Frank 

Möllering, Head of Research & Development at 

Nutriswiss, sees great potential: “Our optimised 

process shows positive results with all oils and 

that is a clear technological advantage for us. 

By considering differing raw material properties 

and managing the balancing act between weak 

and intensive treatment, we have succeeded 

in retaining higher levels of natural vitamin E 

and removing undesirable substances without 

compromising the stability of the end product.” 

As a result, the new Nutriswiss process generally 

achieves higher or the same tocopherol 

content as traditional physical refining. There 

is a greater reduction in contaminants and 

formation of harmful 3-MCPD and glycidyl fatty 

acid esters is avoided. 



11

IFF unveils groundbreaking 

food and beverage innovations at 

Gulfood Manufacturing 2024 

IFF (NYSE: IFF) is set to unveil a series of 

groundbreaking food and beverage innovations at 

Gulfood Manufacturing 2024, from 5-7 Nov., Dubai 

World Trade Center, Hall 8, booth A8-4, leveraging 

cutting-edge technologies and deep consumer insights. 

This year’s theme, “Make joy through science and 

creativity,” underscores IFF’s focus on transforming 

megatrends into tangible opportunities for the industry. 

“We aim to revolutionize the food and beverage 

industry with innovative solutions that exceed market 

demands,” said Helga Moelschl, regional president, 

AMETI, Nourish, IFF. “Our approach combines 

scientific expertise with a relentless spirit of creativity 

and agility. We are excited to present concepts that 

embody these principles. Visitors will experience 

firsthand how our sustainable and affordable 

solutions deliver unparalleled sensory delight and 

functional health benefits.” 

Themed “Make joy through 

science and creativity”, 

concepts will focus on 

transforming megatrends 

and innovations into 

opportunities for the industry. 

IFF will showcase a diverse range of new concepts 

inspired by key consumer trends like Experiential 

Delight, Health, and Affordability across various 

categories, including beverages, dairy, snacks, 

bakery, culinary, bars and confectionery. These 

innovations highlight IFF’s technical expertise and 

creativity in helping manufacturers create products 

with sensory appeal and functional health benefits, 

while also reducing costs. 

Visitors to the double-story booth 

can experience the following 

food and beverage concepts: 

• Cost-efficient dairy drink: Concepts containing 

IFF’s unique system of specialty stabilizers, 

emulsifiers, patented flavor technology, and 

innovative top notes offers impactful savings on 

the full product composition without compromising 

on the sensory profile and stability compared to 

standard milk. Solutions are showcased in plain milk 

and sweetened flavored versions, all offering higher 

calcium levels than standard milk. 

• Fizzy beverage with innovative flavors: Designed 

to connect with consumers’ emotions while offering 


the benefits of an energy drink, IFF researchers 

developed IFF Beyond Hedonics, a toolbox of 

proprietary consumer research methodologies, to 

align flavors with functional benefits (IFF Ingredient 

HealthScape) and affective states such as energy, 

happiness, focus and fun (IFF Flavor Feelings). 

By leveraging these insights, IFF can help 

manufacturers build a stronger connection between 

their brands and consumers. 

• Reduced tomato paste in tomato-based 

sauces: Powered by IFF CURE, IFF’s Core 

and Uncommon Replacements & Extenders, 

this system blend reduces tomato paste by 30 

percent or more in ketchup, tomato paste and 

tomato-based sauces, maintaining flavor, texture, 

and quality while offering a cost-effective and 

sustainable alternative for manufacturers. 

• International fusion in snacks: Inspired by both 

Asian and European culinary traditions, these snack 

concepts cater to the ‘epicuriosity’ trend, encouraging 

consumers to explore new aromas and tastes. 

• Cocoa reduction in cookies and chocolate drinks: 

IFF’s innovative flavors and ingredient solutions can 

help mitigate the impact of cocoa price fluctuations, 

ensuring that the taste and functionality of cookies 

and chocolate drinks are preserved even with 

reduced cocoa content. This approach addresses 

cost concerns and maintains the high-quality sensory 

experience that consumers expect. 



13

Fresh Thyme Market 

releases second annual 

top 10 food trends for 2025 

From mango-mania to a continued rise in functional everything, 

the better-for-you grocer reveals its top predictions on what Midwesterners 

will be reaching for most in their local grocery aisles next year. 

“At Fresh Thyme Market, we believe creating a phenomenal experience for our shoppers and team members 

begins long before they walk through our doors,” said Fresh Thyme Market President, 

Liz Zolcak. “Our annual trends report helps us not only understand the needs of our shoppers, 

but ensures we’re exciting them by curating our shelves with the most fresh, innovative and local products. 

Our shoppers are savvy, so it’s important they know innovation is at our core and 

we can help them discover new products – often before they’re available anywhere else in the Midwest.” 

Here are Fresh Thyme Market’s top 10 Midwest grocery trend predictions for 2025: 

1. Functional Ingredients: 

Consumers want more than just basic nutrition 

from their diets and will be seeking out products 

that incorporate functional ingredients – 

ingredients that provide more targeted and 

specific health benefits – like colostrum for its 

immune-boosting properties or probiotic cultures 

for better gut health. 


2. Evolution of the Mushroom: 

Adaptogenic mushrooms – which may help the 

body manage stress, anxiety and fatigue include 

varieties like Chaga, Lion’s Mane and Turkey 

Tail – will start to gain momentum. Expect to 

see more mushroom-based products in everyday 

pantry staples like pasta, broth and coffee, allowing 

consumers to effortlessly add its anti-inflammatory 

and sleep aid properties to their diets. 

3. Rise of Non-Alcoholic, Mood-Enhancing 

Beverages (Part II): 

Non-alcoholic beverages will become even more 

sophisticated as a way to cater to an array of holistic 

needs. For example, we’ll see a spike in drinks 

made with plant-based and mineral ingredients 

Fresh Thyme Market, a 

better-for-you, Midwest-based 

grocer with a mission to 

foster healthier communities 

by offering real, fresh food, 

vitamins and body care 

products, is unveiling its 

second annual food trend 

predictions for 2025. Driven 

by an engaged team who 

actively source a wide 

range of local and national 

products from reliable 

vendors, Fresh Thyme has 

secured itself as a trusted 

grocer for innovation and 

leading trends. The report 

– which is in collaboration 

with the leading retail data 

and intelligence provider 

SPINS - is the only one of 

its kind in the region and 

leverages shopping behaviors 

to spotlight the top 10 food 

trends that will shape the 

way Midwesterns will shop 

and eat in the coming year. 

like kava and magnesium because of their moodenhancing 

benefits. Beverages that contain multiple 

cannabinoids like CBD will also be trending thanks 

to their popularity in social settings. 

4. Spicy Foods Takeover: 

Consumers are demanding more complex flavor 

profiles and will be bringing on the heat through 

expanded use of more fresh and dried chilis like 

ghost chilies, Chilis De Arbol and jalapenos. Keep an 

eye out for more hot sauce varieties too – anything 

with Pepper X is not for the faint of heart! 

5. Mango-Everything (and Everywhere!): 

Mangos are finally getting their time in the spotlight 

with mango-flavored products showing up in 

everything from drinks to snacks, and for good reason. 

According to Meghan Sedivy, Fresh Thyme Market’s 

registered dietitian, mangoes are a “nutritional 

powerhouse” packed with vitamin C to help support 

the immune system and are great for adding sweetness 

and a creamy texture to foods. 

6. Nature’s Natural Sweeteners: 

Natural sweeteners like honey, maple syrup and 

dates will become more prevalent in 2025 as 

consumers continue to look for ways to limit their 

refined and processed sugar intake. 

7. Boosting Brain Power: 

Improved cognitive function will be on everyone’s 

minds with supplements like ginkgo biloba, 

magnesium and GABA on the rise. These ingredients 

are known to enhance mental clarity and focus. 

8. We’re heading to Seoul: 

The rising popularity of Korean BBQ in recent years 

will pave the way for other Korean ingredients like 

gochujang and kimchi popping up in even more 

kitchens. This growing trend reflects consumers’ 

desires to incorporate more bold, global flavors into 

their everyday cooking. 

9. Next-Gen Sustainability: 

Grains and produce grown using Controlled 

Environment Agriculture (CEA), like greenhouse 

farming and other next-gen practices, that have 

significantly less impact on the environment will have 

shoppers buzzing, as they should! These items will see 

explosive growth in the new year not only because 

they’re just as delicious as conventionally produced 

items, but they’re more sustainable too. 

10. Prioritizing Protein: 

While Fresh Thyme is known for its fresh protein 

sources like quality meat and seafood, protein will be 

breaking out into new categories in 2025. Shoppers 

will be flocking to more protein-boosted options 

when it comes to everything from cereals, oatmeal, 

pasta, pasta sauce and even flavor bursting queso and 

jalapeno turkey burgers for added fuel and nutrition. 



15

Doruk Flour Mills: 

Innovating the flour industry 

with seed development, 

global exports, 

and functional 

products 

Doruk Flour Mills has established itself as a leader 

in both quality and innovation. With an impressive 

annual wheat milling capacity of 438,000 tonnes 

and flour production of 350,000 tonnes, the 

company exports 65-70% of its products to 41 

countries. Doruk is the only flour producer in 

Turkey that develops its own seeds, setting it apart 

from competitors. Additionally, the company’s 

functional flour portfolio under the retail brand 

Panpan reflects its commitment to innovation, 

backed by an R&D investment of 8.5 million TL. 

In this interview, Doruk Flour Mills discusses its 

production facilities, key export markets, strategic 

partnerships, and efforts to drive change in the 

traditional flour industry through innovative solutions. 

Can you provide an overview of Doruk’s history 

and its journey in the flour & food business? 

Doruk Flour Mills, Turkey’s one of the biggest 

exporter with an annual wheat milling capacity of 438 

thousand tonnes and an annual flour production of 

350 thousand tonnes, utilizes 65-70% of its capacity 


in export markets and exports to 41 countries. With 

our international quality certificates and assurance 

and modern management approach, we have been an 

approved supplier of lots of international institutions 

for many years. Doruk Flour Mills develops products 

specific to the needs and purpose of use in a wide 

range from domestic use to bakeries and restaurants, 

industrial customers and from hotels to patisseries. 

Doruk Flour Mills, which also holds the title of the 

only flour producer that develops its own seed, 

introduced the functional flour portfolio of the 

retail brand Panpan to consumers with a total R&D 

investment of 8.5 million TL this year. 

What sets Doruk apart from other flour 

exporters in the market? 

Doruk Flour Mills is the only flour producer in Turkey 

that develops its own seeds and has managed to 

distinguish itself from other flour producers. Doruk 

Flour Mills, which has managed to make itself 

distinct from traditional flour producers thanks to 

its newly developed functional product group that 

has no equivalent in the market, continues to make 

itself mentioned in the market with its innovative 

communication strategy and operational values. 

Could you describe Doruk’s production 

facilities and monthly production capacity? 

Doruk Flour Mills, Turkey’s one of the biggest flour 

exporter, has an annual wheat milling capacity of 438 

thousand tonnes and an annual flour production of 

350 thousand tonnes. It utilizes 65-70% of its capacity 

in export markets and exports to 41 countries. 

With 1250 tonnes of wheat milling capacity per day, 

60 thousand tonnes of wheat storage capacity and 

20 thousand m2 advanced technology-equipped flour 

factory, we produce high-quality products for domestic 

and international customers. In addition, we have the 

advantage of producing large volumes with an external 

wheat storage silo capacity of 46,000 tonnes. 

Our factory, located approximately 8 km from the 

port in Tekirdağ, facilitates the supply of raw materials. 

Most importantly, it offers us a great logistical 

advantage in exporting to a wide range of geography. 

What are some of the key export markets 

for Doruk and how does the company adapt 

its products or strategies to different regions? 

We regularly visit countries and reach out to 

customers operating in different fields, and with our 

bakery and long-standing foreign trade experience, 

we get to know the market profile and determine 

the needs of different consumers. We produce flour 

qualities suitable for these needs in our own mills. 

Using our wheat supply from different origins and our 

logistic advantages, we deliver our products shipped 

in the most suitable brands and packages to our 

customers with competitive freight rates. 

Gursel Erbap, Chairman and CEO of Doruk Un 

Our products are mostly exported to African / 

Middle East / Southeast Asian countries. We aim to 

increase our exports to Central and South America 

until the end of the year. 



17

Do you make private label production? 

Would you like to talk about your references? 

As Doruk Flour Mills, we have some channel-based 

solutions for our customers. In the professional 

channel, we have special production for our 

customers upon request. Also, we have production 

for our export customers according to their desired 

specifications and private label production for the 

biggest supermarket in Turkey in retail. 

What is the importance 

of the Europe market for Doruk? 

The European market is worthy for all exporters 

because of the trustable system of the European 

Union regarding banking system, companies, 

industries and regulations, however, the custom duty 

of 172 euros per metric ton for wheat flour makes 

it hard to compete with local producers and export 

wheat flour to the Europe market. On the other hand, 

it is approving the reliability of the European Union 

that they are putting this high custom duty in order to 

protect local farmers as well millers. 

Which trade shows will you attend 

for the rest of the year? 

Doruk Flour Mills, which always takes part in leading 

organizations and fairs in Turkey like IbakTech (Messe), 

and will continue to take part in Gulfood Dubai as an 

exhibitor this year as it did in previous years. 

As Doruk Flour Mills we aim to be the most innovative 

company in flour industry and lead this traditional 

market by changing consumption habits. We are able 

to realise this mission since we create a value chain 

starting with seed growing business to bakery products 

production with our group companies. 


Customizing texture: 

a strategy for success 

in plant-based foods 

or mincemeat-like consistencies, with varying 

succulence, elasticity and structures. 

GoodMills Innovation has recently received funding 

for its development work from the German Federal 

Ministry of Education and Research’s Research 

Grant Certification Centre. 

New legume-based texturates 

from pea and fava bean 

The newly expanded portfolio spans soy, pea, 

wheat and fava bean-based products, giving product 

developers far more scope to get creative and 

elevate the plant-based experience. There are 

three new texturates, each with distinct properties: 

VITATEX ® Pea Flakes M SVP and VITATEX ® Pea 

Flakes M SVP Pro are pea-based texturates, whilst 

VITATEX ® Wheat Fava Flakes SVP Pro is a fava 

bean and wheat protein texturate. 

GoodMills Innovation’s new legumebased 

texturates can take vegan meat 

and fish to new levels of authenticity 

by enabling the development of 

highly customized structures. 

VITATEX ® Pea Flakes M SVP Pro features a 

unique fibrous structure, ideal for plant-based 

Recognizing meat and fish alternatives as a dynamic 

market opportunity, GoodMills Innovation has 

invested heavily in this growing and sustainable area. 

The Hamburg-based company has expanded its 

production capacity for its VITATEX ® portfolio 

of texturates for meat and fish alternatives and 

committed considerable R&D resources to 

innovation in this field. 

This has yielded three new texturates that deliver 

excellent results when used on their own, or in 

combination with other VITATEX ® texturates as part 

of a ‘modular’ system for developing meat and fish 

alternatives. Depending on the product concept, 

they can be used to create long-fiber, short-fiber 


M SVP or a blend with the Pro version can be used, 

depending on the desired texture. Dittrich notes that 

a firmer structure is achieved with pure pea flakes, 

while added juiciness comes from the Pro version. 

Application expertise is the critical ingredient 

These examples demonstrate that the development 

of convincing plant-based alternatives demands 

customized solutions. Ingredients, recipes and 

processes must be carefully selected based on the 

specific application, production environment and 

final product requirements. 

nuggets or tuna alternatives. It creates a longfibered, 

elastic bite that absorbs and releases 

moisture, resulting in a juicy final product. 

VITATEX ® Wheat Fava Flakes SVP Pro, still in the 

final stages of development, combines fava bean and 

wheat proteins to create a highly cohesive network 

that results in a meat-like texture. It is suitable for 

applications like nuggets, schnitzels, pulled meat 

or tuna alternatives. Antje Dittrich, Key Account 

& Application Manager at GoodMills Innovation, 

notes that this product represents a significant 

breakthrough in texturate development, offering 

valuable insights for ongoing projects. 

Robust texturates for tailored applications 

The new texturates are designed to withstand high 

shear forces in processing and can be finely chopped 

or adjusted to meet the specific texture requirements 

of the final product. VITATEX ® Pea Flakes M SVP 

Pro, for instance, is a versatile option that can be 

used on its own or combined with other texturates to 

create different textures. 

GoodMills Innovation emphasizes the importance 

of understanding each customer’s production setup, 

from machinery to heating methods. The company’s 

application technicians support manufacturers 

in developing and integrating robust production 

processes. Dittrich explains, “We often start by 

asking key questions: How are binding agents used? 

Is water and texturate added directly into the cutter, 

or is it pre-chopped? Can the texturate be soaked 

overnight? The process requirements vary according 

to the product concept and target market.” 

From the outset, GoodMills Innovation considers 

market needs - whether retail, where shelf life and 

packaging are key, or food service, where flexibility and 

quick preparation are crucial. VITATEX ® texturates 

offer the versatility to meet these varying requirements 

and succeed across different market segments. 

In summary, GoodMills Innovation’s new VITATEX ® 

texturates provide tailored solutions for plant-based 

meat and fish alternatives, enabling manufacturers 

to create high-quality, customized products for 

diverse markets. Through a combination of 

technical expertise and product versatility, these 

texturates offer a broad range of options for 

innovative plant-based food development. 

Combining texturates opens up new possibilities for 

product development. Dittrich explains, “By using 

both wheat and pea texturates, we can control the 

fiber characteristics to produce the precise texture 

that is required for a specific product concept.” For 

example, wheat-based texturates provide softer, 

longer fibers, while VITATEX ® Pea Flakes M SVP 

Pro delivers an elastic, sponge-like consistency that 

can be manipulated even after soaking. 

For more complex textures, layers of the pea 

texturate can be stretched and combined with wheat 

texturate to create a balanced structure. By adjusting 

the pea-to-wheat ratio, manufacturers can fine-tune 

the firmness and bite of the product. In applications 

like pea patties, either 100% VITATEX ® Pea Flakes 



21

Dainty Rice launches 

new retort production facility, 

setting stage 

for unprecedented growth 

Looking Ahead: Serving North America’s 

Private Label Clients 

This expansion in North American production 

capacity will enable Dainty to serve private label clients 

across the continent, offering 90-second Ready-to- 

Heat pouches of rice, grains, pulses and pastas. We 

are proud to provide turn-key product development 

solutions, customized to meet each client’s brand 

vision, with hundreds of recipe options available. 

A heartfelt thank you to the dedicated Dainty team 

members, our European partners, and the many 

local experts from the Windsor area who have 

contributed to the success of this project. Your 

expertise and commitment have been instrumental 

in reaching this important milestone. 

As Dainty embarks on this exciting new venture, 

we are welcoming an influx of talent to our growing 

team. The enhancements at our Windsor plant bring 

further innovation, efficiency, and sustainability to 

the forefront of our operations. With streamlined 

production processes and strategic outsourcing, 

we’re proud to share that this project will 

contribute to reducing Dainty’s carbon footprint by 

approximately 2,000 metric tons annually. 

Dainty’s New Retort Installation is fully 

operational 

We are thrilled to announce that the cutting-edge 

production line is now fully operational, with the 

first Ready-to-Heat rice pouches rolling off the line 

and out to the retail market. 

With the capability to produce a wide variety of 

rice, pulses, grains, and pastas in thousands of 

different recipes, Dainty is well-positioned to meet 

the growing demands of the private label sector 

across North America. To date we have partnered 

with several private label brands to introduce exciting 

new flavours and varieties of Ready-to-Heat rice and 

pulses. Our production pipeline is filling quickly, and 

phase two of this initiative is already in progress. 

Get ready for a thrilling 

chapter in Dainty Rice’s 

storied history as we 

announce the start-up of the 

largest capital investment 

in our company’s history-a 

massive $20 million to 

enhance our Windsor facility 

with cutting-edge Readyto-Heat 

rice production 

lines. This transformational 

investment reinforces Dainty’s 

position as a leader in the 

North American private label 

market. Phase 1 is operational 

and Phase 2 is expected to be 

completed in early 2025. 


Aptar Closures to showcase 

global expertise and local presence 

at Gulfood Manufacturing 2024 

Aptar Closures’ recent 

acquisition of a new 

manufacturing site in Bahrain 

(UAE) further solidifies our 

commitment to driving 

transformation in the Middle 

East market. Strengthening our 

global network of innovative 

products, dedicated solutions 

and deep expertise with the 

addition of Gulf Closures (An 

Aptar Company), we are now 

even better equipped to serve 

these industries and provide 

support to customers in this 

region of the world. 

Aptar Closures is pleased to 

announce its participation at Gulfood 

Manufacturing taking place at the Dubai 

World Trade Centre (UAE) on 5 – 7 

November 2024. As a global leader in 

designing and producing innovative and 

sustainable closures with a new regional 

manufacturing presence, we are proud 

to support the 10th edition of the Middle 

East’s premier packaging event. 

At Gulfood Manufacturing 2024, 

Aptar Closures will showcase 

our wide portfolio of sustainable 

solutions. From breakthrough 

innovations for sauces, 

condiments and edible oils to 

our wide range of sports caps 

for beverages and innovative 

closures for beauty products, our 

team of experts will be ready in 

Za’abeel Hall 2 at booth A34 to 

discuss and demonstrate how 

these innovations can enhance 

consumer experience, improve 

shelf appeal and meet brands 

owners’ sustainability goals. 

“Since the strategic acquisition 

of Gulf Closures in 2023, 

we have expanded the 

manufacturing capabilities in 

Bahrain. As a result, Aptar 

Closures is perfectly positioned 

to support local customers 

across the Middle East 

with our extensive product 

range, exceptional quality 

and advanced innovation 

capabilities,” said Nicola Maffi, 

Marketing Director EMEA. 

“We are thrilled to be a part 

of Gulfood Manufacturing, 

where we will present our 

industry-leading, sustainable 

closures as well as highlight 

our expertise in creating 

new solutions for our brand 

partners. We look forward to 

meeting with new and existing 

customers at the show.” 

Covering 19 exhibition halls at 

the Dubai World Trade Centre, 

Gulfood Manufacturing 2024 is 

expected to attract more than 

36,000 professionals and 2,500 

exhibitors from around the world. 



23

EXBERRY ® colors are made from fruit, vegetables, and plants (photo credit: GNT Group) 

GNT to showcase 

EXBERRY ® rainbow 

with colorful snack bar 

experience at Fi Europe 2024 

GNT will demonstrate the potential of its plant-based 

EXBERRY ® colors with a build-your-own rainbow 

snack experience at Food Ingredients Europe 

(Frankfurt, 19-21 November 2024). 

EXBERRY ® colors are made from non-GMO 

fruit, vegetables, and plants using sustainable 

production methods. They can deliver a complete 

spectrum of shades in almost any food and 

beverage application while allowing manufacturers 

to maintain natural ingredient lists. 


experience. We want to inspire manufacturers to 

think creatively about how they can use plant-based 

colors to develop exciting food and drink products 

that really stand out on the shelf.” 

Throughout the event, visitors will be able to talk to 

GNT’s experts about the latest industry trends and 

how EXBERRY ® can be used to meet individual 

project requirements. 

At Fi Europe, GNT (3.1G32) will give attendees the 

opportunity to explore the possibilities first-hand. 

Guests will be able to select from six seasonings to 

create their own eye-catching EXBERRY ® potato 

chips. Each seasoning will feature an on-trend flavor 

as well as different colors from across the rainbow to 

provide a range of bold sensory experiences. 

In addition, GNT will showcase the latest coloring 

solutions in the EXBERRY ® portfolio through a range 

of food and beverage products. 

Petra Thiele, Sales Director EMEA at GNT, said: 

“EXBERRY ® colors are trusted by the world’s 

leading food and beverage brands to deliver vibrant, 

stable shades. We’re excited to be able to give 

Food Ingredients Europe visitors a glimpse into the 

power of EXBERRY ® with our colorful snack bar 

GNT’s sustainability team will also be present at Fi 

Europe. In 2022, the company set out 17 ambitious 

targets to optimize its environmental and social 

impacts over the course of the current decade. These 

include training all contract farmers in sustainable 

agriculture and cutting the environmental footprint 

across EXBERRY ® product ranges by 25% by 2030. 

GNT also secured an EcoVadis silver medal last year 

and was the first food color supplier to publish a 

third-party Greenhouse Gas Verification Statement. 

Rutger de Kort, Sustainability Manager at GNT, 

said: “We’ve set out a bold sustainability vision to 

futureproof our supplies and we’re making excellent 

progress on many of our aims. Thanks to our family 

ownership, we’ve been able to establish a robust 

supply chain that will help us to deliver high-quality, 

sustainable colors for generations to come.” 



25

For the first time in Türkiye, a milling wheat project is being 

implemented through a collaboration between the government and 

the private sector. The protocol agreement for the milling wheat 

seed breeding project, which will be carried out in cooperation with 

the Central Research Institute for Field Crops under the Ministry of 

Agriculture and Ulusoy Flour mills, was signed on Friday, August 

16, at the Central Research Institute for Field Crops in Ankara. The 

signing ceremony was attended by Dr. Hümeyra Yaman, Director of 

the Central Research Institute for Field Crops, and Dr. Eren Günhan 

Ulusoy, Chairman of the Board of Ulusoy Flour Mills. 

Local seed initiative 

from Ulusoy Flour Mills 

Türkiye, which will produce 20 million tons of 

wheat this year, has been the world’s flour export 

leader for 9 years with 3.5 million tons of flour 

exports. Türkiye, a major exporter in sectors like 

pasta and biscuits, is carrying out wheat seed 

research to enhance wheat production. In order to 

adapt to changing climate conditions and maximize 

yields from decreasing arable land, a milling wheat 

project is being implemented for the first time in 

the country in cooperation with the government 

and the private sector. Türkiye’s largest flour 

producer and exporter, Ulusoy Flour mills, signed 

a protocol agreement for a milling wheat seed 

breeding project with the Central Research Institute 

for Field Crops under the Ministry of Agriculture 

on Friday, August 16. The protocol agreement 


was held at the Central Research Institute for Field 

Crops in Ankara, with the participation of Dr. 

Hümeyra Yaman, the Director of the Institute, and 

Dr. Eren Günhan Ulusoy, Chairman of the Board 

of Ulusoy Flour. The project aims to develop milling 

wheat seeds that can adapt to changing climate 

conditions, meet the quality standards desired by 

flour manufacturers, and demonstrate resistance 

to cold and drought. These seeds will also enhance 

yield when sufficient water sources are available and 

exhibit high resistance to diseases and pests. Dr. 

Eren Günhan Ulusoy, Chairman of the Board of 

Ulusoy Flour mills, addressed the Subject, stating, 

“Climate change, which is beginning to show its 

effects worldwide, is first manifesting in agriculture. 

Türkiye is one of the significant countries in 

global food supply However, as in other countries, 

wheat production in our country can vary from 

year to year. In years when drought strikes, wheat 

production can drop to 17 million tons, while in 

other years the yield can reach 22 million tons. 

Therefore, our main goal in carrying out this project 

is to increase wheat productivity in the face of global 

climate change and increasing population while 

preventing the fluctuations in production caused 

by climatic conditions. As Ulusoy Flour mills, the 

project we are conducting with the Central Research 

Institute of Field Crops under the Ministry of 

Agriculture is the first of its kind in Türkiye. Within 

the scope of the project, we have identified Ankara, 

Kırıkkale, Çorum and Yozgat as pilot regions.” 

Contributing to sustainable agriculture 

Dr. Eren Günhan Ulusoy, Chairman of the Board 

of Ulusoy Flour mills, emphasized that as Türkiye’s 

largest flour producer and exporter, they have made 

it their mission to undertake this project that will 

be implemented for the first time in the country , 

Mr.Ulusoy shared details about the project, stating, 

“The initiative aims to reduce the use of pesticides 

and fertilizers while increasing yields and lowering 

costs for our farmers. We aim to support sustainable 

agricultural practices and policies to reduce carbon 

footprints, which are key topics on today’s agenda of 

sustainability. Due to their drought-resistant nature, 

will enable higher yields with less water usage. 

The improved seeds will be certified and multiplied 

by Ulusoy Flour mills, making them available for 

our farmers. At the same time, while contributing 

to restorative agriculture practices thanks to the 

technical support we will provide to our farmers, 

we aim to enable our farmers to earn more income, 

increase their total wheat production and contribute 

to the Turkish economy.” 



27

Creative 

concepts 

for natural 

taste and 

functionality 

With the slogan “Natural Taste Meets High 

Functionality”, RAPS GmbH & Co. KG will be 

presenting innovative product concepts at Fi Europe 

2024 from November 19-21 in Frankfurt, Germany. 

Its solutions for the bakery and dairy, convenience 

and delicatessen, meat and meat substitute, 

confectionery and beverage categories are based 

on technologies such as microencapsulation and 

extraction. In the fresh and convenience segments, 

in particular, the spice specialist presents versatile 

products that meet current consumer demand. 

Among other offerings, RAPS will be presenting a 

wide range of micro-encapsulated ingredients. Coatec 

technology allows even irregularly shaped particles 

to be homogeneously encapsulated, protecting the 

ingredients from temperature fluctuations, moisture 

and oxygen. This results in increased stability of the 

ingredients in the product and controlled release. At 

the same time, end products promise optimal flavour 

and colour stability. RAPS achieves an impressive 

level of flavour protection with its Flavocaps 

technology, enabling the development of tailor-made 

ingredients for bakery and confectionery products, 

food supplements, convenience and frozen products, 

as well as meat and sausages. 

RAPS obtains natural and highly concentrated 

extracts from high-quality raw spices through socalled 

HD extraction, using only carbon dioxide (CO2) 

as an extraction agent. This process is carried out 

in line with the highest hygiene standards, with the 

resulting products low in germs and free of solvent 

residues. Furthermore, the process is environmentally 

friendly and helps safeguard precious resources. 

Fresh Variety: RAPS Fresh Line 

At the trade fair, RAPS will also be demonstrating 

the variety of applications for its Fresh Line 

production designed to support the convenience 

food sector, i.e. the processing of fresh and frozen 

raw materials, finished and semi-finished products. 

The use of selected raw materials results in a unique, 

natural and authentic flavour. In the fine foods 

sector, RAPS also impresses with the intense aroma 

and flavour of its herbal oil concentrates, which have 

a high degree of purity thanks to the natural and 

gentle cold pressing of a variety of herbs. 

FiE 2024, hall 4.2, stand J21: 

Ingredients specialist RAPS 

will debut its range of 

revolutionary technologies 

and functional products. 

“At Fi Europe 2024, we want to show an international 

audience our innovative solutions that meet the 

highest standards of functionality and naturalness,” 

says Florian Knell, CEO of the RAPS Group, who was 

part of the company’s 100th anniversary celebrations 

this year. “With our pioneering technologies, we are 

setting standards for quality and sustainability in the 

food industry. This is how we want to continue our 

company’s success story.” 


Honoring our past, protecting the future: 

Toufayan rolls out sustainable 

packaging makeover for its iconic 

pita and beloved baked goods 

packaging will be featured in almost everything 

Toufayan bakes. This user-friendly feature provides 

families with an easier way to maintain the 

delicious flavor of Toufayan products for longer and 

more conveniently. Toufayan’s new packaging will 

begin hitting the shelves this month. 

“This is the pita our grandfather perfected, that 

we proudly share with families nationwide. We 

take great care in how it is packaged from our 

bakery to your home,” said Karen Toufayan, VP 

of Marketing and Sales at Toufayan Bakeries. 

“Upgrading our entire product line to best-in-class 

sustainable packaging reflects our commitment 

as a family-owned business that cares deeply 

about future generations. It was essential that 

sustainability improvements would also enhance 

the customer experience while maintaining 

pricing, so families who are relyin’ on Toufayan 

can continue to do so with confidence and joy.” 

The latest packaging improvements are part of 

Toufayan’s broader commitment to sustainability, 

which includes careful environmentally conscious 

sourcing, waste reduction efforts at each 

manufacturing facility, and ongoing attentiveness 

to minimizing the company’s carbon footprint. 

Inner liners have been removed from the entire 

line of Toufayan products and the new zip-top 

Toufayan Bakeries, one of 

the largest family-owned 

bakeries in the United 

States, has given its iconic 

pita a packaging makeover, 

drastically reducing plastic 

use while optimizing 

the taste and storage 

experience for retailers 

and consumers alike. 

The new pita packaging 

is 100% recyclable and 

features a resealable zipper 

closure, removing the need 

for a plastic clip. It also 

does away with the inner 

cellophane wrap, further 

reducing plastic waste while 

delivering a sleeker package 

both on shelf and at home. 

Packaging improvements are 

expected to reduce overall 

plastic consumption by more 

than 40 tons a year. 



29

A strategic alliance 

to boost synergy between 

Informa and Ipack Ima 

Informa Markets (world leader in the trade fair 

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

benchmark for process and packaging 

exhibitions, a joint venture between Ucima and 

Fiera Milano) publicly disclosed the agreement 

signed a few months ago meant to establish 

a brand-new strategic alliance. The deal aims 

to develop joint international promotion and 

step up cross-selling activities for their trade 

fair portfolios, including the Propak and Fispal 

platforms operated by Informa Markets and the 

trade fairs organised by Ipack Ima. 

A synergic collaboration between the two trade fair organisers 

was announced yesterday in Milan (Italy) to become a single 

global reference point for processing and packaging companies. 


The agreement aims to guarantee a global 

presence for trade fairs focused on processing 

and packaging technologies, packaging materials, 

targeting the key sectors of the Food industry - 

with a particular focus on grain-based food and 

liquid food beverages, and pharmaceuticals. 

As for communication, the teams involved have 

launched a shared path to strengthen the visibility 

and value of the partnership. In this context, Ipack 

Ima will also organize seminars and conferences on 

industry-related topics, particularly those related to 

packaging, processing, and materials, which are of 

strategic interest to Informa. 

From a commercial standpoint, Informa Markets 

and Ipack Ima agreed on the creation of an 

integrated, interconnected platform that is meant 

to foster visibility in international markets, offer 

in-depth opportunities for expansion and growth 

on a global scale. 

This agreement will allow Ipack Ima to further 

consolidate its global position as a reference 

point for the technologies it deals with, thus 

strengthening key markets. With Informa’s 

support, the presence of exhibitors from strategic 

markets like India and the United States will be 

enhanced, in addition to further consolidating 

its penetration in important European countries 

like France, Germany, Spain, the Netherlands, 

and Belgium, supporting Ipack-Ima’s already 

established sales network. 

At the same time, Informa will benefit from Ipack 

Ima’s direct presence in the Italian and Turkish 

markets, facilitating the acquisition of new 

exhibitors for its exhibition network. 

“Since signing this agreement, we have already 

started to uncover the synergies and opportunities 

that arise from aligning these two globally recognized 

brands. With their extensive expertise and networks 

in the key sectors served by our ProPak Global 

Portfolio, IPACK-IMA and ProPak are uniquely 

positioned to enhance our offerings, foster 

innovation, and deliver greater value to our customers 

worldwide.” - Fraser Hawkes Managing Director, 

International Sales Office of Informa Markets. 

“This agreement – comments Valerio Soli, Ipack Ima 

President – is absolutely in line with our business plan, 

which envisions forging alliances with strategic partners 

in order to drive the growth and internationalisation 

of our fair by expanding partnerships and presence in 

other markets. Ipack Ima ranks among the global trade 

fair organisers, accentuating the mission of promoting 

outstanding companies from Italy (and beyond) within 

the target industries around the world. This alliance 

also helps us build further credibility with all of our 

international stakeholders”. 

The collaboration between Informa and Ipack Ima 

will therefore guarantee processing and packaging 

businesses increased visibility on the markets in all 

the continents, supported by vertical skills tied to 

these industries. 



31

Global 

bakery group 

commissions 

Nimo-KG 

for unique 

tipping solution 

“We always ensure that our solutions are adapted 

to optimize both production efficiency and safety. 

In this case, we have integrated photocells and a 

secure locking system to ensure that the container 

is always correctly positioned and cannot be 

released before the tipping process begins,” says 

Martin Olsson, and continues: 

“And that’s how we always work; over 80 percent 

of our solutions are designed according to the 

customer’s unique needs.” 

Nimo-KG’s client is a Finnish distributor and 

machinery manufacturer, and the request came 

via the Skine-based company’s Dutch sister 

company Backsaver. The end customer is one of 

Europe’s largest bakery groups, with more than 

30 bakeries. The custom-designed machine is 

expected to be delivered to a factory in Finland at 

the end of November and will contribute to safe 

and efficient waste management on-site. 

“Through creative thinking 

and close dialogue with 

the customer, we have 

developed a unique 

machine that fits the 

bakery’s specific production 

environment,” says Martin 

Olsson, CEO of Nimo-KG. 

Nimo-KG has developed a customdesigned 

tipping machine for one 

of Europe’s largest bakery groups. 

The solution features a unique 

tipping process that differs from the 

company’s previous designs as it is 

inspired by a front loader on a tractor. 

The machine, which has a maximum capacity of 

500 kg and a cycle time of 90 seconds, handles the 

emptying of a specific cart used in the factory. The cart 

is lifted and tipped at a 45-degree angle – a smaller 

angle compared to Nimo-KG’s standard solutions, 

where the tipping angle is usually 130 degrees. The 

machine is designed to meet the specific requirements 

of an outdoor environment with significant temperature 

variations from -25 to +30 degrees. 


Imen 

Ouerdiane 

appointed 

as Sales 

Director 

EMEA 

at BENEO 

BENEO, a leading 

manufacturer of functional 

ingredients, is pleased to 

announce the appointment 

of Imen Ouerdiane 

as Sales Director EMEA. 

In her role, which came into 

effect on 2nd September 

2024, Imen will lead 

the company’s sales 

in Europe, the Middle East 

and Africa from BENEO’s site 

in Tienen, Belgium, effective 

from 2nd September 2024. 

Imen holds an engineering degree in Food Science 

and has more than 20 years’ experience in the 

food industry. She started her career at Danone 

in Research and Development, following which 

she held roles as Quality Manager at Agrana and 

various Sales positions at Puratos in France. Most 

recently, Imen was positioned as Global Account 

Manager at Frulact SA. 

At BENEO, Imen will now be responsible for 

leading and expanding the company’s business in 

EMEA. This will include BENEO’s ‘home markets’ 

of Germany and the BENELUX region, Northern 

and Southern Europe, as well as the Middle East 

and Eastern Europe. 

Imen Ouerdiane comments: “I am very happy to join 

the BENEO team. The company is a leading player 

for plant-based functional ingredients worldwide 

and I very much look forward to supporting our 

customers in EMEA and helping them reach their 

goals by providing them with quality solutions. With 

the company’s nutritional know-how and technical 

expertise, I am more than confident that we will 

be able to grow together, as these markets hold 

fantastic opportunities for BENEO.” 



33

Fruit Attraction 2024 

achieves record figures with 

a 13% increase in trade visitors 

Fruit Attraction closed its 16th edition on 10 October 

with an all-time high in participation levels. A total of 

117,370 professionals from 145 countries attended 

the event, an increase of 13% over the previous year. 

Organised by IFEMA MADRID and FEPEX, with 

the presence of Andalusia as Guest Region, the 

Fair registered the participation of 2,201 exhibitors 

from 59 countries, and an occupation of 70,254 net 

square metres of fruit and vegetable offer, for the first 

time, distributed over 10 halls of the trade fair centre, 

representing an increase of 10% in both parameters 

over the 2023 edition. These figures have converted 

Madrid into the world fruit and vegetable capital as 

well as ratifying Fruit Attraction as a fundamental 

tool for the global fruit and vegetable business. 

Once again, the trade fair has established itself as 

a major centre for the commercialisation of the 

national fruit and vegetable sector, with Spanish 

production centres occupying 55% of the exhibition 

area, with the participation of the country’s fruit 

and vegetable producing autonomous regions. Of 

all the Spanish exhibitors, Andalusia was the region 

with the largest number of companies, followed 

by the Valencian Community, Murcia, Madrid and 

Catalonia. Other notable national participants also 

included Aragon, Extremadura, La Rioja, Castile- 

It registered 117,370 visitors 

from 145 countries 


notable were also those from Peru, Chile, South 

Africa, Morocco and Brazil. 

Fruit Attraction has also provided participants 

with a platform for international promotion 

and expansion with the International Guest 

Programme, funded by the trade fair, in 

collaboration with the Ministry of Agriculture, 

Fisheries and Food and ICEX, which attracted 

700 large buyers, retail purchasing managers, 

importers and wholesalers from 70 countriesto 

Madrid. In this context, the Guest Importing 

Countries programme also stands out, this year 

being the turn of China and Saudi Arabia. 

In the field of innovation, Fruit Attraction hosted 

a new edition of The Innovation Hub with the 

exhibition of a total of 40 products and services. 

The winners of the Innovation Hub Awards were 

RIJK ZWAAN IBERICA in the Fresh Produce 

category , AGERPIX TECHNOLOGIES in the F&V 

Industry category, and TALLERES DAUMAR in the 

Sustainability and Commitment Actions category. 

This year’s star product was the avocado with several 

initiatives concentrated around this superfood. In 

La-Mancha and Castile-Len, as well as Navarre, 

the Basque Country, Galicia, the Canary Islands, 

Cantabria and Asturias. 

The international segment accounted for 45% of total 

occupancy, attracting participation from 59 countries 

and expanding its exhibition area by 22.5%. 

Once again, the Fresh Produce Area, aimed at fruit 

and vegetable producers and traders, stood out as the 

most representative segment of the fair, occupying 

70% of the space and experiencing an increase of 

6% over the previous year. The Auxiliary Industry 

Area accounted for 24% of the fair, showing a growth 

of 4%. The Fresh Food Logistics Area also stood 

out , with an increase of more than 26%. As a new 

feature this year, Hall 1 hosted Innova&Tech, an area 

focused on innovation, research and technological 

development companies bringing together, among 

others, the Biotech Attraction and Smart Agro sectors. 

One of the most highly rated aspects by the attendees 

was the quality and professionalism of the international 

visitors, which grew by 24%, representing 49% of 

the total number of trade fair visitors. Once again this 

year, the largest number of visitors came from Europe 

, especially from Italy, France, the Netherlands, the 

United Kingdom, Portugal and Germany. The most 



35

addition to different activities, such as the presentation 

of the Interprofessional Organisation for Avocado and 

Mango, workshops and demonstrations, the Global 

Avocado Congress was held with the attendance of 

400 professionals. The Walnut and Pecan Congress 

also took place within the framework of the fair, with 

the participation of 100 people. 

In addition to these sessions, Fruit Attraction hosted 

the Biofruit Congress -organised by Ecovalia-, Biotech 

Attraction, the V Fresh Food Logistic The Summit 

-organised by Alimarket- and some other interesting 

conferences, as well as 46 presentations given by 

exhibitors at the Fruit Next Forums. All the conferences 

brought together more than 2,300 attendees. 

In addition, Factoria Chef was once again a stand 

space for gastronomy within Fruit Attraction, with 

a total of 15 attractive cooking demonstrations and 

show cooking sessions. 

For the first time ever, Fruit Attraction awarded 

the Best Stand Award in its three categories: 

Countries and regions, Companies and Autonomous 

Communities and Institutions, highlighting the 

aesthetics and staging presented by the exhibitors. 

The prizes in this first edition were awarded to 

BRAZIL, DIPUTACIN DE ALICANTE, ECUADOR, 

FONTESTAD, HOLLAND FRESH GROUP, 

MERCAJARA, PORTS OF SPAIN, TOTAL 

PRODUCTS and XUNTA DE GALICIA. 

In addition, the 14th APAE Journalism Awards 

and the Fruit Attraction Journalism Award were 

presented, which on this occasion went to the 

magazine Poland Fruits. 

Fruit Attraction 2024 was once again supported by 

the Ministry of Agriculture, Fisheries and Food at 

its opening ceremony, which was presided over by 

Minister Luis Planas. 

The trade fair organised the collection of fruit and 

vegetables from exhibitors for the Food Bank of 

Madrid once again this edition, collecting a total of 

50,331 kilos of fruit and vegetable products. 

Organised by IFEMA MADRID and FEPEX, Fruit 

Attraction 2025 will be held from 30 September to 

2 October at the Madrid trade fair centre. 


Novolex unveils 

TamperFlag 

containers 

that keep food 

secure and give 

consumers 

peace of mind 

The new TamperFlagTM rigid containers, made 

by Novolex brand Waddington ® North America 

(WNA), feature a tamper-evident “flag” that pops 

up and stays raised once opened. The feature alerts 

consumers that the container has been unsealed. 

“Our new TamperFlag containers deliver a fresh 

solution to safeguarding food and reassuring 

consumers about the security of a product,” said 

Sachin Shah, Senior Vice President and General 

Manager of Waddington North America. “This is yet 

another groundbreaking innovation that truly makes 

a difference for our customers — something we 

strive for every day at Novolex.” 

Novolex ® , one of the 

leading industry leaders in 

packaging choice, innovation 

and sustainability, is 

introducing new clear 

containers that keep food 

fresh and secure while giving 

consumers peace of mind. 

The TamperFlag is activated automatically in 

a single step when the hinge container lid is 

closed, creating an efficient packing process. 

When opened, the TamperFlag pops up and is 

visible to consumers, ensuring they can see if the 

container has been opened or tampered with. The 

containers can also be made with post-consumer 

recycled content, supporting the sustainabilty 

goals of Novolex customers. 

Offered in sizes from 8 to 32 ounces, the new 

containers are ideal for both wet and dry grab-andgo 

snacks. In addition to featuring the new tamperevident 

flag, the containers: 

• Eliminate tear strips (which create plastic 

waste) and the need for shrink bands 

• Provide a smooth surface area 

for customer labels 

• Allow stackability 

• Offer a leak-resistant design that helps 

keep food fresh 

• Are available with 25% and 50% 

post-consumer recycled plastic (PCR) 

content to support circularity. 


The 2024 Future of Nutrition Summit is gearing up to host high-level 

discussions on the challenges, trends and technologies shaping the future 

of the food & beverage industry. Esteemed experts will tackle topical 

and gnarly subjects such as the application of AI in innovation, food as 

medicine, and the development of resilient and sustainable food systems. 

The Summit takes place on 18 November, the day before Fi Europe 2024, 

at the Mövenpick Hotel, Frankfurt, and is a paid-for, in-person only event. 

Future of Nutrition Summit 

reveals stellar speaker line-up 

and forward-looking focus 

The Summit offers food industry stakeholders a 

day of inspiration and collaboration through a 

combination of cutting-edge content and peer-topeer 

networking. Those hoping for a packed agenda 

will not be disappointed by the carefully curated 

programme delivered by a speaker line-up that 

includes high-profile personalities from PepsiCo, 

Unilever, Amazon and more. 

Food futurist Tony Hunter opens the stage at 

10am, sharing his thoughts on how the global food 

system might be reimagined to meet the challenge 

of feeding a growing global population. Next up 

will be Marianne O’Shea, VP, Global Life Sciences, 

at PepsiCo, with exclusive insights into how one 

of the world’s leading food & beverage companies 

is integrating nutritional science into product 

development to enhance global health outcomes. 

At 11am, the narrative will shift to ‘food as medicine’ 

when Susan Kleiner of High Performance Nutrition 

takes to the stage. Nard Clabbers of NCNC Nutrition 

Consultancy, Dr Alex Hein of Bright Green Partners 

and Gil Horsky of FLORA Ventures will then expand 

this theme in a panel discussion around how the 

food industry can innovate for health, sustainability 

and growth. Nuritas CEO Nora Khaldi will round 

off the morning sessions by delving into how AI can 

empower food businesses to innovate faster and 

meet modern consumer demands. 

The tech focus will continue after lunch, with Qina 

founder Mariette Abrahams discussing how data can 

be mined to unlock new product development and 

business opportunities. This will be followed by a 

panel discussion during which Justin Honaman from 

Amazon Web Services, Marcelo Olivera from Unilever, 

Matias Muchnick from NotCO and Francis Taloen 

from Küne & Company will exchange views on the AI 

and tech-driven innovations shaping the future of food. 

There will be another change of tone mid-afternoon 

when Samantha Garwin of GreenWave shares 

actionable steps food businesses can take to 

decarbonise supply chains by pioneering the use of 

seaweed. The closing address on ‘futureproofing 

food and health’ will be delivered by Nicolas 

Bordenave, Research Director with the French 

National Research Institute for Agriculture, Food and 

the Environment (INRAE). 

Yannick Verry, Brand Director, Food ingredients 

Europe & Americas comments: “The Future of 

Nutrition Summit is more than a conference. It 

is a forum for thought leaders to discuss critical 

challenges, for those working in the industry to benefit 

from insights from the most brilliant minds in the 

business, and for change makers and innovators to 

connect and craft tangible solutions. We urge visitors 

to maximise the value they derive from Fi Europe by 

taking advantage of this unmissable opportunity.” 



39

GELITA shows 

manufacturers 

how to ‘make it better’ 

at Fi Europe 2024 

At Fi Europe 2024, GELITA will show how its gelatin and collagen peptide 

solutions can elevate bars, gummies, supplements, and more. The collagen 

innovator will demonstrate multiple ways in which its tailored ingredients 

can help manufacturers raise the bar in food and supplement production, 

from increasing protein content and reducing sugar levels, to adding 

scientifically proven health functionality. A 60% protein bar made with 

OPTIBAR ® , fibre-rich gummies formulated with SOLUFORM ® and beautyfrom-within 

gummies including our VERISOL ® HST and CONFIXX ® will be 

among the innovative concepts presented on booth H3.1 F50. 

Oliver Wolf, Marketing at GELITA, says: “We 

are constantly looking for ways of leveraging our 

collagen expertise to help our customers take their 

products to the next level. At Fi Europe we want to 

showcase some of the solutions we have conceived, 

which is why we have designed our booth around 

the theme of ‘making it better’. We are extremely 

excited to show visitors how they can go above 

and beyond what is thought to be possible with 

bars, gummies and supplements, not only from a 

nutritional and sensorial perspective, but also in 

terms of efficacy and production efficiency.” 


Better bars with OPTIBAR ® 

OPTIBAR ® is a collagen peptide that can 

help manufacturers formulate bars that meet 

the demands of increasingly health-conscious 

consumers. In nutrition bars, balancing a high 

protein content with a desirable taste and texture 

is difficult. OPTIBAR ® enables more protein to be 

incorporated into bars - a protein content of up 

to 65 percent is possible whilst maintaining a soft 

and indulgent texture. OPTIBAR ® can also act as 

a sugar-free binding system in cereal bars, allowing 

manufacturers to simultaneously raise the protein 

content and lower the sugar content. 

Better gummies with SOLUFORM ® and 

CONFIXX ® 

SOLUFORM ® is GELITA’s next generation 

gelatin for optimizing the nutritional profile of 

confectionery products, including gummies, 

hard-boiled sweets, marshmallows and chewy 

candies. SOLUFORM ® PE can increase the 

protein content, whilst SOLUFORM ® SR enables 

the production of reduced sugar and sugar-free 

candy without compromising on taste and texture. 

CONFIXX ® is a fast-setting gelatin that represents 

a breakthrough in fortified gummy production. 

This new gelatin enables the starch-free production 

of gummies with a sensorial profile that has 

previously only been attainable with a starch-based 

manufacturing process. 

Better supplements with 

Bioactive Collagen Peptides 

Manufacturers looking for science-backed 

ingredients for sports nutrition and functional 

health products need look no further than 

GELITA’s Bioactive Collagen Peptides (BCP ® ). Each 

BCP ® ingredient is customized to target a specific 

part of the body, including skin, joints, bones, 

ligaments, tendons and muscles. VERISOL ® , for 

example, has been developed to deliver the highest 

levels of efficacy in human skin. Its positive effects 

on skin metabolism have been proven in 

a number of clinical human 

trials and the ingredient 

is currently 

proving 

popular for beauty-from-within concepts. Visitors 

will be able to sample tea and mocktails fortified 

with VERISOL ® , as well as gummies formulated 

with VERISOL ® HST - a solution specifically 

designed for collagen-rich gummies. 

Better ingredient delivery: 

controlled release softgel gelatins 

Recognizing that one size definitely doesn’t fit 

all when it comes to gelatins for softgel capsule 

production, GELITA has developed a portfolio 

of tailored gelatins that have different fill release 

profiles and address specific challenges. RAPISOL ® 

is a fast release solution, whereas DELASOL ® 

offers delayed release, important for ensuring the 

efficacy of active ingredients such as omega-3 

oil, krill oil, essential oils and probiotics. The 

RXL ® portfolio tackles the issue of crosslinking, 

improving stability over an extended shelf life, 

and EASYSEAL ® is a new solution that enhances 

process efficiency by reducing leakage. 

Find out more… 

Visitors who are interested in finding out how 

these solutions can make their products better are 

invited to come to GELITA’s booth (H3.1 F50). 

They can also attend the following lectures in the 

Exhibitor Showcase Theatre: 

• OPTIBAR ® : Wednesday, 20th November, 12:30 

‘Meeting consumer demands in the bar market: 

How to gain a competitive edge with innovations 

in high protein and sugar-free bars’. Speakers: 

Natalie Leuwer, Category Manager, Nutrition & 

Health Ingredients, GELITA, and Sophie Brand, 

Application Specialist, Collagen Peptides, GELITA 

• DELASOL ® : Tuesday 19th November, 14:30: 

‘Managing postprandial oxidation of Omega-3 

supplements – a hidden cost saving opportunity?’. 

Speaker: Dr Stephan Hausmanns, Head of Global 

Marketing & Innovation Management at GELITA 

Performance Solutions. 



41

SABIC, Lamb Weston and 

OPACKGROUP team up to 

produce sustainable packaging 

made with bio-renewable 

polyethylene from used cooking 

oil for frozen potato products 

• Packaging, made with SABIC polymer that uses mass-balance certified 

bio-renewable feedstock from used frying oil, achieves around 30% carbon 

footprint reduction and 20% thickness reduction of the coextrusion film. 

• The initiative targets comprehensive value chain between 

SABIC, Lamb Weston, and OPACKGROUP. 

• Lamb Weston first in industry to pack frozen pre-fried potato products 

in bags with SABIC’s certified bio-renewable polyethylene (PE), 

that is in the market since September this year. 

The process starts with the collection of UCO 

from Lamb Weston’s production, which is then 

converted to bio-feedstock to produce certified 

bio-renewable SABIC ® HDPE (high-density 

polyethylene) and SUPEER mLLDPE (metallocene 

linear low-density polyethylene) polymers. The 

final packaging contains at least 60% UCO-based 

bio-renewable polymer material, which is part 


SABIC has joined forces with Lamb Weston, a major global 

brand owner and producer of frozen potato products, 

in a closed-loop process designed to create low-weight 

sustainable packaging bags made with a thin coextrusion 

film structure. At least 60% of the packaging is made with 

polymer using bio-feedstock from used cooking oil (UCO). 

of SABIC’s TRUCIRCLE portfolio. Oerlemans 

Plastics member of OPACKGROUP, a specialized 

manufacturer of flexible films and packaging, 

converts these polymers to a multilayer PE film for 

Lamb Weston’s pre-fried frozen potato products. 

Khaled Al-Jalawi, Global Director of Circular 

Economy Business at SABIC, states: “We are 

excited about the collaboration with Lamb Weston 

and OPACKGROUP in this closed-loop project. 

Such a project demonstrates the concept of 

circularity as it better utilizes the UCO to produce 

circular polymers that is designed for recyclability 

via a closed loop approach.” 

The new Lamb Weston retail packaging has an 

overall renewable feedstock content of at least 60%, 

which is certified from the polymers to the film. This 

is in line with the widely acknowledged International 

Sustainability & Carbon Certification (ISCC) PLUS 

mass balancing regime for tracking and tracing the 

renewable content in materials. 

Sebastiaan Besems, Vice President Commercial 

EMEA from Lamb Weston comments: “Distributors, 

retailers and consumers have become increasingly 

conscious of their environmental impact and 

show a growing preference for more sustainable 

packaging. We have anticipated this trend and 

developed an industry-leading bio-circular retail 

packaging solution for our pre-fried frozen potato 

products that provides a highly responsible value 

proposition. As part of our ambitious sustainability 

plans and innovations for the frozen potato 

category, the brand’s new European retail pack is 

made with 60% bio-circular plastic [1] originating 

from Lamb Weston’s used cooking oil and is ISCC 

PLUS certified. By using SABIC’s bio-renewable 

polymer, less and better packaging, this innovation 

reduces the carbon footprint of our retail bags by 

30% [2] , aligning with consumer expectations that 

FMCG brands are as environmentally friendly as 

possible. The success of this project also meets with 

our goals to halve our food waste, cut our overall 

product carbon footprint by 25% and move to more 

circular production by 2030.” 

Laura Hanegraaf, Sales Manager at Oerlemans 

Plastics (subsidiary OPACKGROUP) adds: “The 

project solidifies the committed efforts we have 

undertaken with SABIC to promote low carbon 

and renewable products within our industry and 

represents a significant advancement. It allows us to 

offer our customers high-quality flexible film products 

made with renewable material from used cooking oil.” 

The combination of 20% reduced film thickness - the 

resulting bags have an average unit weight of only 10 

g - and the use of bio-renewable, SABIC ® PE enables 

approximately 30% lower carbon footprint than 

the previous bags for this application. The SABIC ® 

HDPE resin in the film structure delivers high 

strength and flexibility, while the SUPEER mLLDPE 

resin lends excellent bag sealing. Both materials 

comply with the requirements of the European Food 

Safety Authority (EFSA) and the U.S. Federal Drug 

& Food Administration (FDA) for food-contact. 

Following extensive testing and evaluation, the 

first frozen potato products packed in bags made 

with Oerlemans’s multi-layer film using certified 

renewable PE polymers from SABIC have been 

launched by Lamb Weston in September in the 

UK and the Netherlands. 

(1) 

60% Bio-circular plastic via mass balance approach, ISCC PLUS certified, supporting the bioeconomy. 

(2) 

Carbon footprint reduction of 30% calculated against previous Lamb Weston retail packaging, 

made from 100% fossil-based material and 20% thicker PE-film. 



43

American sustainable serviceware producer Evanesce is just about 

to start producing the first 7.5 million drinking straws made from 

Biodolomer, a compostable material based on limestone. Biodolomer 

is developed and manufactured in Sweden by Gaia Biomaterials. 

Compostable Straws that can be used 

with hot drinks and does not taste of paper 

First 7,5 million drinking straws 

in the US to be made 

of compostable material 

from Gaia Biomaterials 

“We offer a compostable material that gives the 

customer the experience and feeling they want 

from a drinking straw. And no taste of paper!” 

says Peter Stenström 

The straws will be produced by Evanesce – a 

leading force in the American transition away 

from disposable plastic service ware, focusing on 

compostable alternatives. At the company’s South 


Carolina production facility, extensive trials have 

been conducted with the Swedish limestone-based 

Biodolomer material. Now, production of the first 

batch of some 7.5 million straws is about to start. 

“There is a strong demand from consumers and 

brands for affordable, sustainable solutions, says 

Douglas Horne, CEO of Evanesce. 

“Out of the materials we have tested, Biodolomer 

is the only one that has lived up to our quality 

expectations while also being a competitively 

priced premium product.” 

Biodolomer is developed and manufactured by Gai 

Bioomaterials in Sweden. It is certified for industrial 

composting by both BPI in the US and DinCertco 

in Europe and has received FDA authorization for 

the safe use of food-contact substances. It leaves no 

micro plastics during composting process. 

”We are convinced that the new straws will make 

even more companies choose a solution that 

allows their customers to enjoy their favourite 

beverages without being left with a bad aftertaste 

in their mouth; both literally and figuratively”, 

concludes Peter Stenström. 

“The US market is 500 million straws – per day, and we offer 

a material that gives the feeling that customers want. The potential 

is enormous”, says Gaia Biomaterials CEO Peter Stenström. 

Photographer: Sven Persson 



45

Protein 

meets 

whole foods 

in new bar 

concept 

Arla Foods Ingredients 

showcases “the ultimate 

high-protein wholefood 

snack” at SupplySide West. 

Arla Foods Ingredients has 

launched a new concept 

for high-protein bars 

with a natural positioning. 


Whey protein is notably absent from many 

wholefood bars, as it can react with the natural 

fruit sugars they commonly contain, causing 

hardening. The Essentials Bar demonstrates 

how manufacturers can overcome this 

challenge and meet three key needs: high 

protein content, a whole foods positioning and 

softness throughout shelf life. 

Making its debut at SupplySide West, the new 

concept showcases Lacprodan ® SoftBar. The 

whey protein ingredient enables high levels of 

high-quality protein to be packed into snack 

bars while maintaining soft texture. In the 

Essentials Bar it is combined with dairy calcium 

ingredient Capolac ® , as well as dates and nuts 

for the ultimate wholefood snack. 

Designed to inspire cleaner-label alternatives 

to the complex lists found on many bars, the 

recipe contains only ten ingredients, with 

no maltitol or added sugar. It meets US and 

EU standards for snack bars with a natural 

positioning, and opens up opportunities for 

a range of on-pack claims, including high in 

protein and high in fiber. 

Sarah Meyer, Head of Sales Development, 

Performance Nutrition, at Arla Foods 

Ingredients, said: “With the healthy 

snacking trend still on the rise, consumers 

want indulgent bars that provide balanced 

nutrition – including protein – but they also 

want simpler labels. The Essentials Bar 

pairs high-quality protein with the natural 

goodness of dates and nuts in a dream 

combination that has previously been difficult 

to achieve. It offers bar manufacturers exciting 

opportunities to create nutritionally optimized 

bars with cleaner labels, and to stand out in 

an increasingly crowded category.” 

The ‘Essentials Bar’ is one of three concepts 

being showcased by Arla Foods Ingredients 

at the SupplySide West expo (30th to 31st 

October). Exhibiting at Booth #1565, the 

nutrition leader will also demonstrate how its 

Lacprodan ® ISO.WaterShake can be used in 

holistic beverages that combine hydration with 

the nutritional benefits of whey protein. 

Meanwhile, the ‘Whey better in seconds’ 

concept packs 21g of protein into a 100ml shot. 

The turnkey solution showcases the excellent 

amino acid profile of BLG (beta-lactoglobulin) 

ingredient Lacprodan ® BLG-100, demonstrating 

its benefits for rapid protein delivery. 



47

Amai 

Proteins 

wins multiple 

regulatory 

approvals for 

its calorie-free 

sweet protein: 

sweelin ® 

sweelin ® is a groundbreaking 100% sweet 

protein, allowing to reduce sugar by 

40-70% without compromising on taste, 

health, and sustainability. 

As sugar consumption became a global 

health concern, Amai embarked upon 

a mission to revolutionize the way 

we sweeten our foods and beverages. 

sweelin ® , a serendipity berry sweet 

protein, offers an affordable, stable, 

consumer- and planet-friendly 

sweetener without compromising on 

the delicious taste of sugar. 

Amai completed generating the 

required safety data. These approvals 

enable sweelin ® to be used as a safe 

ingredient and flavor in the United 

States and beyond in applications 

ranging from food and beverages to 

dietary supplements. Amai is working 

towards obtaining additional regulatory 

clearances around the world including 

the U.S. Food and Drug Administration 

(FDA) notified GRAS status. 

Dr. Ilan Samish, CEO and Founder said: 

“Amai, ‘sweet’ in Japanese, addresses 

the challenge of making a global impact 

on the health of our people and the 

health of our planet. What sets sweelin ® 

apart from other sugar reduction agents 

is its clean taste, unique stability, sensory 

profile, safety profile, biomanufacturing 

process and affordability. 

Advancing Sugar Reduction & 

Reformulation Summit - Amai Proteins, 

a designer of novel proteins that 

answer the needs of consumers and 

industry, has won several regulatory 

approvals for its calorie-free sweet 

protein, sweelin®. These include 

self-affirmed GRAS (Generally Regarded 

As Safe) and FEMA-GRAS (Flavor & 

Extract Manufacturers Association). 

sweelin ® , just like any protein, is readily 

digestible to amino acids, the building 

blocks of all proteins. The most sweet 

and stable protein in the world is 

inspired by proteins that reside in harsh 

conditions (e.g., the Dead Sea, hot 

springs, acidic swamps) and are thus 

fit for the requirements of the mass 

market. These include soft drinks, 

juices, dairy, alternative dairy products, 

sauces, spreads, snacks, ketchup, 

chocolate, peanut butter, energy bars, 

chewing gums, functional foods, dietary 

supplement formats such as gummies, 

shots, powders and more. 

sweelin ® is a product of Amai’s 

Pro3 Platform: Pro-Design AI-CPD 

(Computational Protein Design), Pro- 

Planet microbial precision fermentation, 


and Pro-Taste food technology. We congratulate 

David Baker who just won a Nobel Prize for 

‘Computational Protein Design.’ Biomanufacturing 

by a protein brewery, akin to the method used for 

beer production, ensures consistent, scalable, and 

sustainable production. 

Amai has won numerous competitions including 

Extreme Tech Challenge, the world’s largest startup 

competition where 2,000 startups are judged 

for market disruption, impact, and team. Indeed, 

numerous food and beverage multinationals who 

evaluated sweelin ® via fee-bearing collaborations, 

were all amazed by its’ performance.” 

Rick Greubel, Chairman of Amai’s Board of 

Directors said: “Achieving these regulatory 

milestones brings us closer to commercialization. 

Historically, the ingredient industry has struggled 

to meet the demand for healthy sweetness. 

sweelin ® is about to disrupt this industry.” 

With these milestones achieved, Amai is eager 

to collaborate with food, beverage, and dietary 

supplement manufacturers to co-create a healthy 

and sustainable future for our people and for our 

little blue planet. 



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 November 2024

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