Plant Based Foods November-December 2024

NOVEMBER - DECEMBER 2024 

www.plantbasedfoodnews.com 

Revolutionizing the food market 

salmon 

with plant-based 

Gulfood 

Manufacturing 

celebrates 10 th anniversary

VEGAN APPLICATIONS 

AND FILLINGS. 

Innovative and new applications require quality products. 

For your bestsellers in the near future. 

SVegan Soft Cake 100 % 

DE00389925 | 25 kg 

The vegan soft cake is a convenience product oriented for the 

rational all-in process of fruit and sponge cakes, for Guglhupf 

and similar applications. The use of water and edible oil ensures 

easy application, in addition, the viscous mass guarantees perfect 

machine processing. 

HVegan Hazelnut Filling 30 %, 

UTZ MB K 

DE00525825 | 25 kg 

The vegan hazelnut filling with 30 % hazelnut content is characterized 

by excellent taste, high water absorption and optimal 

processing. The application results in a tasty and visually appealing 

hazelnut strudel. 

VBaking Cream Vanilleschnecke, HG-BH/EU 

DE00393225 | 25 kg 

Fine, full-bodied and palm-free – the baking cream vanilla with 

natural bourbon vanilla flavoring is suitable with its special 

recipe for the processing and application of baked goods with a 

long shelf life. In addition, the finished cream may be referred as 

vanilla cream.

AAlmond Filling, HG-BH/EU 

CZ00550110 | 10 kg 

The almond filling HG-BH/EU guarantees a fine contour – it is 

also characterized by excellent taste and good processing. We 

use only barn eggs for this filling and guarantee an almond 

content of 27 %. 

PTraditional Austrian Poppy Seed Filling, 

HG-FL/AT, UTZ MB 

DE00515125 | 25 kg 

This powdered poppy seed filling with 50 % gray poppy seeds 

guarantees excellent taste and high safety. We use for this filling 

exclusively eggs from Austrian free-range farming certified 

through Agro Vet. 

PPoppy Seed Filling, HG-BH/EU 

DE00533125 | 25 kg 

The HG-BH/EU poppy seed filling, consisting of selected poppy 

seeds, is stabilized in a special process so that the full spectrum 

of aromas is retained. The product is well suited for all common 

pastries, such as poppy seed buns. 

Media Owner: PFAHNL Backmittel GmbH, Halmenberg 13, A-4230 Pregarten 

Tel: +43 7236 23070 | Fax: +43 7236 230715 | E-Mail: office@pfahnl.at | Web: www.pfahnl.at

The next issue will be 

distributed at 

2 NOVEMBER - DECEMBER 2024 

PLANT BASED FOOD

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Gulfood Manufacturing celebrates 10th 

anniversary with landmark, largest-ever edition 

Soymilk can improve heart health by lowering 

blood pressure and cholesterol levels 

Gulfood Manufacturing 2024: PROVISUR ® 

Technologies showcases cutting-edge 

innovations from its brands for industrial food 

processing 

Armored Fresh launches national oat milk cheese 

tour for food service and culinary industry 

Myco showcases ‘holy grail’ protein that can make 

the perfect 50/50 burger 

EXBERRY ® by GNT to present colorful concepts 

at Gulfood Manufacturing 2024 

Finnish companies aim at hitting the ballpark with 

new plant protein processes 

vEEF launches carbon-neutral plant-based range 

at Meat Price Parity 

The new functional Fazer Aito oat drinks contain 

nutrients and protein that support well-being 

Flavor and sustainability of plant-based food 

enhanced as Nicoya AB (publ) investment Foodiq 

OY takes global to local through its production 

line innovation 

HIGH LIGHTS 

PLANT BASED FOOD NOVEMBER - DECEMBER 2024 3

Plant-based products plugged into 

progress around the world 

Ayça SARIOGLU 

Coordinator 

As we close the chapter on another 

remarkable SIAL Paris fair, it’s clear that the 

plant-based sector is not just thriving but 

is solidifying its place in the future of food. 

With countless innovations showcased, it’s 

inspiring to witness plant-based products 

not only meeting but often exceeding 

consumer expectations for taste, quality, and 

sustainability. These products are no longer 

merely an alternative; they’re paving a new 

path in global diets and lifestyles. 

The trend is unmistakable—consumers are 

increasingly embracing plant-based options 

as they seek healthier, more sustainable food 

choices. From innovative protein substitutes 

to plant-derived dairy alternatives, these 

products reflect a major shift in both industry 

priorities and consumer demand. 

We’re excited to continue our journey at 

the Gulfood Manufacturing fair in Dubai, 

where we will proudly represent Plant-Based 

Products magazine in the Trade Center Area. Our stand will offer 

complimentary copies, providing an opportunity for attendees to 

explore insights from the food and beverage industry and discover 

the latest in plant-based food advancements. 

ayca.sarioglu@img.com.tr 

Thank you for joining us in this movement. We look forward to 

keeping you informed on the developments that make plant-based 

an ever-growing, dynamic part of our global food landscape. 

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 

Editor 

Ali ERDEM 

info@img.com.tr 

International 

Sales Coordinator 

Ayca SARIOGLU 

ayca.sarioglu@img.com.tr 

+90 212 454 22 33 

Technical Manager 

Tayfun AYDIN 

tayfun.aydin@img.com.tr 

Graphics & Design 

Sena ERGIN 

sena.ergin@img.com.tr 

Digital Assets Manager 

Emre YENER 

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Subscription 

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plantbasedfoodmag 

Food Ingredients international 

4 NOVEMBER - DECEMBER 2024

Gulfood Manufacturing celebrates 

10th anniversary with landmark, 

largest-ever edition 

2,500+ leading F&B manufacturing brands confirmed, 25% new to show 90% of the world’s manufacturing 

brands represented 

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. 


PLANT BASED FOOD

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-seenbefore 

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. 


PLANT BASED FOOD

WayFare announces Hy-Vee will 

carry its entire line of dairy-free 

yogurts 

WayFare, a plant-based company serving the 

dairy-free community, announces the grocery 

chain Hy-Vee is now carrying its entire yogurt 

line, Certified Free From the Top 9 Allergens* and made 

from a base of pumpkin seeds, butter beans and oats. 

The vegan yogurts can be enjoyed on their own, in a 

parfait, with fruit or in savory recipes. Now available 

in over 180 Hy-Vee stores across the Midwest. The 

selections include Plain, Strawberry and Raspberry in 

4.8-ounce cups and Plain and Vanilla in 16-ounce 

tubs. Each nutritious cup has 3 to 4 grams of 

fiber, 5g of protein, 15% RDV Vitamin D and pre/ 

probiotics for immune health. The yogurts are 

gluten-free, soy-free and Non-GMO Project Verified. 

WayFare yogurts are different in avoiding ingredients 

commonly associated with allergens found in 

many plant-based dairy products. Furthermore, its 

yogurts have significantly more magnesium and 

fiber per serving than traditional dairy offerings. 

“We’re thrilled to expand our partnership with Hy-Vee 

for our best-selling yogurts and look forward to seeing 

the line on its store shelves,” said Founder Kelly Coffin, 

who was inspired to adopt a plant-based diet for overall 

well-being after growing up on a dairy farm. “Shopping 

for dairy-free yogurt is becoming more commonplace 

amongst consumers looking for sustainable, plantbased 

alternatives and WayFare is happy to be a 

trusted, allergen-free source. Hy-Vee has long stood 

for providing its customers with healthy options.” 

The brand’s commitment to whole food nutrition and 

zero-waste manufacturing also sets it apart. At the 

same time, its products’ taste and versatility make it 

a go-to choice for consumers looking for healthier 

alternatives. In addition to yogurts, the WayFare 

line includes dairy-free products such as cheese, 

cream cheese, butter, sour cream and pudding. 

Coffin added that dairy-free yogurt is an excellent swap 

for sour cream, making recipes moist, tender and tangy 

while also used for plant-based sauces and marinades. 


Soymilk can improve heart health by lowering 

blood pressure and cholesterol levels 

Scientists conclude that classifying soymilk as “ultra-processed” may mislead consumers about its 

nutritional qualities. 

The consumption of soymilk can contribute to 

cardiometabolic health by lowering both blood 

pressure and blood lipids, elevated levels of which 

are major risk factors for heart disease. This conclusion 

comes from a peer-reviewed, statistical analysis 

conducted by a team of scientists from the University 

of Toronto, which was published in BMC Medicine and 

funded by Soy Nutrition Institute Global (SNI Global) 

with support from the United Soybean Board. 

“For this analysis, we sought to understand whether 

nutrient-dense, plant protein foods like soymilk can 

be consumed as part of a healthy diet and support 

cardiometabolic health despite being classified as 

‘ultra-processed,’” explained Madeline Erlich, Ph.D.(c), 

RDN and the lead author of the analysis. “One in three 

Americans is now familiar with the term ‘ultra-processed 

foods,’ even though there is no scientific consensus 

on the definition and many foods classified as ultraprocessed 

are highly rated by other food classification 

systems used around the world.” 


PLANT BASED FOOD

The researchers completed a systemic review and 

meta-analysis of 17 randomized controlled trials and 

examined 19 outcomes to determine the effects of 

soymilk on cardiometabolic health. Findings include: 

• Improved blood lipids: 

• Moderate reductions in non-HDL-cholesterol, this 

includes all the “bad” types of cholesterol. 

•Lowered blood pressure: 

• Large reductions in systolic and diastolic blood 

pressure 

• Small reductions in inflammation: 

• Levels of C-reactive protein (CRP), an overall marker 

of inflammation was modestly reduced 

• No other outcomes (including glycemic control, 

adiposity, NAFLD, and kidney function) differed between 

soymilk and cow’s milk. 

Soymilk is the only nutritionally suitable alternative to 

cow’s milk recognized by the U.S. Dietary Guidelines. 

Other national guidelines such as Canada’s Food 

Guide and several European food-based dietary 

guidelines recognize fortified soymilk as nutritionally 

equivalent to cow’s milk. However, most soymilk is 

classified as “ultra-processed” – the same category 

that includes candy bars, chips, and soft drinks. Some 

soymilks are criticized for containing added sugar 

but the analysis found that soymilk with added sugar 

exerted health benefits similar to soymilk without added 

sugar. 

While some soymilks contain added sugars that match 

the sweetness of cow’s milk, its total sugar content 

is typically about 60% less than that of cow’s milk 

because of the higher sweetness intensity of sucrose in 

comparison with the milk sugar lactose. In addition to 

observed benefits for cardiometabolic health, fortified 

soymilk provides protein, calcium, and vitamin D 

comparable to cow’s milk and is lower in saturated fat 

than cow’s milk. 

Soymilk provides protein in amounts similar to cow’s 

milk; and soy protein is high quality in that it delivers 

protein similar to animal protein, which makes it unique 

among plant proteins. The FDA recognized soy protein 

with an authorized health claim stating, “25 grams of 

soy protein a day, as part of a diet low in saturated fat 

and cholesterol, may reduce the risk of heart disease.” 


The Formax® Novamax 400 is engineered for Beef patties and chicken nuggets and more 

Gulfood Manufacturing 2024: 

PROVISUR ® Technologies showcases cutting-edge 

innovations from its brands for industrial food 

processing 

Provisur® Technologies, a leading provider of advanced technology and complete production systems 

for industrial food processing, will be exhibiting its innovations at Gulfood Manufacturing from 

November 5th to 7th, 2024. The company will present a variety of solutions and technologies from 

its renowned brands, including systems for, mixing & grinding, forming, separation, defrosting and 

tumbling processes as well as slicing and pressing. 

The brands affiliated with Provisur ® Technologies 

are recognized as industry leaders in technological 

innovation. At Gulfood Manufacturing, Provisur 

will highlight the Formax ® forming system, renowned 

for its outstanding efficiency. 

Further processing – the future of forming 

technology 

In the area of further processing, Provisur, along 

with its brands Weiler ® and Formax ® , will introduce 

visitors to the next generation of mixing & grinding 

and forming technology from Weiler and Formax. The 


PLANT BASED FOOD

Lutetia®, a top brand within the Provisur Group, excels in tumbling and defrosting solutions 

high-performance Formax ® Novamax 400 is ideal for 

forming burger patties, chicken nuggets, and other 

products. 

Separation – flexibility and high performance 

Leveraging a unique blend of rotation, belt, and 

pressing technologies, Provisur’s portfolio delivers 

comprehensive solutions for all key separation 

processes, optimizing production efficiency. The STS 

belt separator, specifically designed for soft tissue 

separation, ensures superior results. Provisur offers 

machines from AM2C ® and Beehive ® , each with varying 

performance capabilities, all aimed at achieving highyield 

separation of bone fragments, sinew, cartilage, 

and other materials. 

Defrosting, marinating, tumbling 

Lutetia ® , a top brand within the Provisur Group, excels 

in tumbling and defrosting solutions. It specializes in 

defrosting, smoking, and cooking processes by utilizing 

cooking chambers or tumblers depending on product 

needs. 

Slicing – advanced technology tailored to 

every need 

In the slicing segment, Provisur will showcase 

versatile solutions from Formax ® and Hoegger ® that 

are designed to meet a wide range of performance 

demands. Intelligent feeding systems, built for seamless 

integration into production lines, put sliced products in 

the package efficiently, with no difficulties. 

Development and testing 

Provisur has two Innovation Centers, one in Illinois, 

USA, and one in Plailly, France, that play an integral 

role in the company’s customer service. Customers 

can test and collaborate with Provisur experts to create 

the solutions they need to boost their business. Both 

centers are equipped with all the latest food processing 

equipment and technologies and allow the company’s 

clients to make informed decisions about investing in 

new systems, developing new products, or refining 

existing products. 

Visit Provisur Technologies at Gulfood 

Manufacturing 2024 in Hall 3, stand E3-29 


Elevating sandwiches with innovative 

freshly-sliced plant-based deli 

meats 

Prime Roots, one of the leading innovators of freshlysliced 

plant-based deli-style meats made from koji, 

will be celebrating National Sandwich Day. 

Prime Roots worked with award-winning chefs to 

develop the most popular deli products—including 

cracked pepper turkey, black forest ham, salami, and 

pepperoni to emulate the savory, meaty taste, and 

texture that consumers demand for meat substitutes. 

Crafted with the same epicurean processes of roasting, 

drying, and curing, Prime Roots koji meats are a nearperfect 

meat replica. Plus, nutritionally, Prime Roots’ 

products have protein, fiber, and do not contain 

nitrates, hormones, antibiotics, cholesterol, soy, top 

nine allergens, and are non-GMO and gluten-free. 

Prime Roots also makes charcuterie pepperoni, bacon, 

pâté, and foie gras rounding out its line of deli classics. 

“Every day is Sandwich Day at Prime Roots and now 

is the time to try plant-based deli cuts for an easy 

swap from conventional animal meat on your favorite 

sandwich, said Kimberlie Le Co-founder and CEO 

of Prime Roots. “Consumers want tasty, clean, and 

planet-friendly options, and fresh, sliced to order is 

always best when it comes to making the most delicious 

sandwiches,” 


PLANT BASED FOOD

Armored Fresh launches national oat milk 

cheese tour for food service and culinary 

industry 

Armored Fresh, a Food Tech company specializing 

in alternative dairy products, has announced 

a coast-to-coast tour for buyers and culinary 

professionals within the grocery, food service and QSR 

channels. Commencing on January 2, the Armored 

Fresh Oat Milk Cheese Tour will provide an opportunity 

for buyers to experience Armored Fresh’s new zerodairy 

Oat Milk American Cheese Slices and additional 

innovations yet to be released. The nationwide tour will 

begin in New York and end in California with stops in 

all major metropolitan destinations. 

“Our R&D and culinary teams have perfected our new 

zero-dairy Oat Milk Cheese Slices and we’re excited to 

share these game-changing options with industry food 

service professionals and retail buyers,” said Rudy Yoo, 

founder and CEO of Armored Fresh. “Our mission is 

to create renewed enthusiasm in the industry with our 

dairy-free, plant-based cheese that is more sustainable 

and has the same taste, creaminess, and melting 

properties that consumers experience from traditional 

dairy cheeses.” 


Myco showcases ‘holy grail’ protein 

that can make the perfect 50/50 

burger 

A 

PLANT-BASED manufacturer claims it is the first 

British company to manufacture a ‘holy grail’ 

protein – capable of making the perfect blended 

burger. 

Blended or hybrid products contain both plant and 

animal protein, making them cheaper, greener and 

tastier. 

While this isn’t a new concept, Myco’s CEO David 

Wood said many fell apart when cooked – or didn’t 

pass the taste test. 

However, he believes Myco’s revolutionary protein – 

Hooba – can make the best 50/50 burgers to date. 

And he said the breakthrough could encourage more 

people to swap out meat in their diets. 

“Historically, blended products have fallen short in taste 

– or fallen apart when cooked,” added David. 

“However, we’ve used Hooba to make 50/50 burgers 

and the results are staggering. Not only do they hold 

their shape perfectly, but there’s no difference in taste. 

“This is a huge moment, as it now gives food 

manufacturers a chance to create products that are 

more sustainable, more cost-effective and don’t 

sacrifice taste or quality. 

“It also makes it far easier for the public to swap out 

meat, which there’s definitely a wider appetite to do. 

So by using Hooba in a 50/50 blend, you could create 

products – be it a mince or a burger – which can be 

lifted straight off the shelf. 

“That will definitely appeal to carnivores, while the 

economic and green advantages of a 50/50 model 

make it in many ways a no-brainer for food firms to 

embrace.” 

To showcase Hooba’s versatility, Myco has created a 

series of videos showing how well the oyster mushroombased 

protein performs in a 50/50 mix with meat. 


PLANT BASED FOOD

Research has shown that the public are not only eating 

less meat – but that they want to consume even less. 

A 2021 study revealed that meat consumption had 

fallen on average by 17 per cent in the past decade, 

while an Eating Better poll the following year found that 

61 per cent of people in the UK are willing to eat less. 

However, meat consumption – one of the biggest 

drivers of greenhouse gas emissions - isn’t falling fast 

enough, a fact that acted as the catalyst for Hooba’s 

creation. 

It is developed at a UK-first vertically farmed site, 

with every stage of development – from farming and 

development through to production – done under one 

roof. 

The carbon-friendly process has resulted in the Hooba 

quarter pounder being dubbed ‘Britain’s Greenest 

Burger’. 

Myco’s co-founder, John Shepherd, said the firm has 

always believed the way of solving the climate crisis is 

to work with the meat industry – not against it – and that 

Hooba’s unmatched ability to be mixed with animal 

protein is a shining example of this. 

“The way forward isn’t abstinence, it is about reduction,” 

he added. 

“We’ve always said we don’t want to turn the world 

vegan. Our goal with Hooba is to create a product that 

makes swapping out meat so easy you don’t even have 

to notice it, and that’s why this breakthrough could be 

a real gamechanger.” 

Defrosting 

Tumbling 

Pressing 

Slicing 

Mixing & Grinding 

Forming 

Separation 

provisur.com 

Gulfood Manufacturing, Dubai 5 – 7 Nov. 2024 

Hall 3 || Booth E3-29 

STATE-OF-THE-ART 

FORMING 

TECHNOLOGY 

Next Generation Forming Technology for plant based products 

• High-Speed mold plate drive for high productivity 

• Electronically controlled feed screw eliminates tumbling or overworking and 

preserves texture 

• Versatile, reliable and robust system 

For further information: heath.jepson@provisur.com 

FORMAX 

NovaMax 400 

WEILER ® 

FORMAX ®

EXBERRY ® by GNT to present colorful 

concepts at Gulfood Manufacturing 

2024 

GNT will showcase its plant-based EXBERRY ® 

color rainbow with an array of eye-catching 

food and drink concepts at Gulfood 

Manufacturing 2024 (5-7 November 2024, Dubai 

World Trade Centre). 

EXBERRY ® colors are made from non-GMO fruit, 

vegetables, and plants and can be used to achieve 

vibrant shades from across the whole spectrum. 

They are halal-certified and can provide an effective 

replacement for artificial colors and carmine in almost 


PLANT BASED FOOD

any application, including confectionery, baked goods, 

and dairy products. 

At Gulfood Manufacturing, GNT (hall 6, stand B6- 

48) will give visitors the chance to sample popcorn, 

potato chip, and beverage concepts featuring a range 

of EXBERRY ® colors. 

Santhosh Thankappan added: “We’re committed to 

helping food and beverage brands succeed by delivering 

the vibrant, high-performing, and cost-effective coloring 

solutions they need. We pride ourselves on delivering 

exceptional service every step of the way, from color 

matching and stability testing through to regulatory 

matters and quality documentation.” 

Santhosh Thankappan, Sales Director at GNT Middle 

East, said: “Our vibrant rainbow of EXBERRY ® coloring 

solutions can deliver spectacular results in food and 

drink while supporting natural ingredient lists. We’re 

excited to give Gulfood Manufacturing visitors the 

chance to experience the power of plant-based colors 

through our innovative concepts.” 

GNT offers full support to manufacturers when 

making the switch to EXBERRY ® to simplify the product 

development process. The company’s experts will 

be available throughout Gulfood Manufacturing to 

discuss technical issues and beyond for specific project 

requirements. 


Finnish companies aim at hitting the ballpark 

with new plant protein processes 

VTT and Finnish food industry join forces for development of new plant protein value chains, boosted by machine 

learning and artificial intelligence. Cost-efficient and high-quality plant-based food ingredients generate income 

both for farmers and food manufacturers and enable production of plant-based foods that consumers are eager 

to buy and enjoy. 

For building a sustainable food system, changing 

from heavy consumption of meat and animalbased 

products into more plant-based diets is 

critical. Currently, only a few plant protein ingredients, 

mostly soy and wheat-based, and players dominate 

the market. Furthermore, the production processes 

of the existing plant protein ingredients are not 

optimal. The dry fractionation methods do not 

provide ingredients with ideal functionalities, and 

the wet separation process has lots of potential to 

be further improved to be less dependent on water, 

energy and chemical usage. Moreover, consumer 

preferences deserve more attention, especially 

the perceived sensory quality – taste and texture. 

To tackle these challenges, VTT Technical Research 

Centre of Finland coordinates the Finnish RETHINK 

consortium which has kicked of a series of projects that 

target to develop new ingredient technologies to boost 

the plant protein business in Finland, and globally. 


PLANT BASED FOOD

“Compared to our present highly centralized food 

supply chains the project aims for improved food 

security by new local value chains and resilient 

ecosystems that can also revitalize rural areas via 

local farmers and industry”, explains Emilia Nordlund, 

the responsible leader of the project from VTT. 

Key details 

• The project aims at creating globally competitive 

and healthy food solutions which are based on the 

new scalable plant protein ingredient processes that 

are optimized for maximal raw material use with 

minimized energy and other input usage. 

• The new technologies for dry fractionation and wet 

separation will allow the use of local plants such as 

oat, pea and faba bean as food ingredients which will 

also increase security of supply. 

• VTT’s approach combines machine learning with 

data on composition, functionality and flavour in a 

novel way to identify the most suitable raw materials 

and processes for different food applications. 

• The project is expected to strengthen and increase 

the export by Finnish food industry by at least 500 M€. 

The sense of taste enhanced with AI and machine 

learning 

RETHINK project will promote consumers’ health 

status by providing new ingredient solutions to 

appealing plant-based foods that contain, in addition 

to protein, dietary fibre, plant oil and bioactive 

compounds. It is also important to understand 

which elements affect the taste of the product. 

“Intensive flavour, such as bitterness, astringency, and 

beany or chemical-like flavour is still an issue limiting 

the consumption of foods manufactured with plant 

protein rich ingredients. We will explore processing 

strategies to mitigate the off-flavour issues, for example, 

optimizing the extraction process to limit the production 

of unfavourable compounds as well as purifying 

and modifying the protein ingredient to reduce the 

content of off-flavour compounds,” Nordlund says. 

One of the very interesting expected outcomes of 

the project is creation of novel predictive models 

to help both RDI and industry in the plant protein 

ingredient field. A methodological basis for the 

machine learning -based prediction of oat quality 

parameters was created in the previous project called 

OatHow, and feasibility of hyperspectral imaging in 

identification of suitable raw materials was proven. 

“Predictive models are further developed by combining 

predictions on quality parameters with flavour data 

that will provide a competitive tool for identification 

of suitable raw materials for various food processes.” 

To facilitate the business development and market 

uptake, Finnish industry will work in parallel with the 

research project. Five food industry companies will have 

their own RDI activities as part of the RETHINK project. 

“Pea is one of the largest plant-based protein sources 

and its consumption is constantly increasing. In 

Finland, however, many of the plant proteins, including 

pea protein, are purchased from abroad since no 

domestic options are available. We believe that 

Apetit’s deep experience in pea cultivation and VTT’s 

knowledge are key elements in our development work 

within the RETHINK project, as we aim by all means 

to make pea a more applicable and sustainable 

raw material for plant-based protein products”, says 

Hanna Pere, R&D and Portfolio Manager at Apetit. 

“This project gives Viking Malt valuable scientific 

support as well as a network that will help us 

fully understand and improve the value of our 

protein ingredients in various end applications”, 

says Annika Wilhelmson, VP Sustainability, 

Innovation & Marketing at Viking Malt Group. 

Strong growth in the global vegetarian food market 

The worth of the global plant-based food market 

is currently around 45–50 billion euros, and it is 

expected to grow to around 160 billion euros by 2030. 

”The very strong interest in plant-based products, both 

in Finland and around the world, led some companies 

to introduce products to the market in the initial stages, 

when their taste or texture did not necessarily match 

consumers’ preferences. That’s why it’s really great 

that such a large group of leading players in the food 

industry has now started to look systematically for new 

solutions to improve the texture, taste and attractiveness 

of plant-based products. We also need these new plantbased 

value-added products for export. There’s more 

and more variety in consumers’ habits, and new types 

of needs are emerging on the market. The new, more 

versatile solutions of plant-based products attend these 

new consumer needs perfectly,” says Esa Wrang, Head 

of Food from Finland Program at Business Finland. 

Project facts: 

• A public 3-year co-innovation project with 5 parallel 

projects by Finnish food industry 

• Duration: June 2023 - May 2026 

• Funding from Business Finland in total: 3M€ 

• Research partner: VTT (Emilia Nordlund Responsible 

leader, Pia Silventoinen-Veijalainen Project manager) 

• Industry partners: Anora, Apetit, Fazer, Helsingin 

Mylly, Raisio, Valio, Viking Malt 


Nutraland USA’s groundbreaking 

Somato Phytomelatonin achieves 

GRAS status, paving the way for natural 

melatonin revolution 

Nutraland USA is proud to announce that 

it’s game-changing plant-based melatonin 

ingredient, Somato, derived from tomatoes, 

has achieved self-affirmed Generally Recognized As 

Safe (GRAS) status. This significant milestone highlights 

Somato’s safety and paves the way for greater 

acceptance and utilization of this innovative ingredient 

in the U.S. market. 


PLANT BASED FOOD

Somato is the world’s first whole food-derived 

phytomelatonin from tomatoes, setting a new standard 

in natural sleep health solutions. Extracted using 

Nutraland’s proprietary, gentle extraction process, 

Somato offers a sustainable, plant-based source 

of melatonin without the use of synthetic solvents or 

conversion processes. This makes it a highly appealing 

option for consumers seeking natural sleep support. 

Somato has already gained traction in several 

international markets, particularly in regions where 

synthetic melatonin is regulated as a drug and only 

available by prescription. Nutraland is currently 

collaborating with multiple international partners to 

launch products containing Somato across Europe and 

Asia-Pacific. 

Achieving self-affirmed GRAS status is a critical step for 

Nutraland USA as it strengthens the market position of 

Somato in the U.S. The GRAS designation confirms that 

Somato is safe for use in food and dietary supplements, 

encouraging more brands to adopt this innovative 

ingredient in their product lines. With a growing 

number of consumers seeking natural alternatives, 

Somato provides an ideal solution for brands looking 

to differentiate themselves by offering a plant-based 

melatonin that is both effective and sustainable. 

“We are thrilled to achieve this milestone for Somato 

and see it as a major step forward in making natural 

sleep solutions accessible to a broader audience,” 

said Gene Bruno, Chief Science Officer of Nutraland 

USA. “This accomplishment validates our dedication 

to developing safe and effective ingredients that are 

derived from sustainable sources. With self-affirmed 

GRAS status, Somato is now positioned to lead the next 

wave of natural melatonin products, not only in the U.S. 

but globally.” 


Ultimate indulgence with less fat 

New Lory® Crumb varieties deliver perfect crunch for breaded products without frying 

Food ingredients expert Loryma introduces an innovative solution for crispy coatings that meet growing 

demand for healthier, low-fat convenience products. The new wheat-based Lory® Crumb extrudates 

give breaded products a deliciously crunchy texture without the need for added fat or deep-frying. 

These reduced-fat products can be easily prepared in an oven or air fryer, delivering an appealing 

golden-brown finish. Be they sweet, salty or spicy, the new Lory® Crumb varieties allow for the creation 

of a wide range of on-trend snacks such as bitterballen, chicken nuggets, vegetable patties and plantbased 

meat replacers. The Lory® Crumb range is available in two granulations – medium and coarse 

– allowing the coating to be tailored to different substrates. 

High-quality, low-fat 

The innovative wheat-based crumbs by Loryma 

eliminate the frying step entirely, both for producers 

and consumers. This advanced solution ensures a 

satisfying crunch and strong coating adhesion, even 

during extended warming periods, making it ideal for 

foodservice environments. Furthermore, manufacturers 

benefit from a more resource-efficient, sustainable 


PLANT BASED FOOD

substrate without the need for heat. It forms a thin film 

that enhances the product’s crunchiness and, with an 

additional dusting, further boosts crispness. 

Rising demand for convenience foods 

A recent study by the German Frozen Food Institute [1] , 

involving 1,006 participants, revealed that one-third 

of respondents consume ready-made products at least 

once a week, with men, younger people and frozen 

food fans more likely to do so. Convenience remains a 

key factor for those who appreciate the ability to prepare 

quick meals when lacking time or motivation, while 

taste remains the top priority for 81% of consumers 

when purchasing convenience foods. The future of 

snacks will increasingly focus on delivering enjoyment 

with added benefits, including products that are low 

in sugar and fat, natural and full of flavour. [2] With 

increasing demand for easy-to-prepare products that 

are lower in fat and calories, Non-Fry options from the 

Lory ® Crumb range enable manufacturers to effectively 

meet this challenge in breaded applications. 

and cost-effective production process, with reduced oil 

usage, energy savings and fewer cleaning requirements. 

Thus, they can streamline production while offering 

added value to consumers, allowing them to use just 

an oven or air fryer to enjoy crisp, golden-brown snacks 

with an improved Nutri-Score. 

To enhance performance of the non-fry crumbs, Lory ® 

Starch Opal is the perfect inclusion. This cold-swelling 

starch works as a wet batter, securing crumbs to the 

“The trend towards low-fat preparation of convenience 

foods using air fryers or ovens is on the rise, as 

highlighted by the latest trend report from the German 

Frozen Food Institute,” says Birgit Grünloh, Product 

Manager at Loryma. “We offer manufacturers a 

perfectly coordinated system solution to precisely meet 

specific customer demands. This expertise creates a 

win-win situation: consumers enjoy the highest quality 

and reducedfat indulgence, while manufacturers 

benefit from efficient and cost-saving production.” 

[1] 

Deutsches Tiefkühlinstitut: Studie TK Trendbarometer, 

Q2 2024 

[2] 

Innova Market Insights: Consumer Food Trends: 

Global Snacking Attitudes 


vEEF launches carbon-neutral plant-based range at 

Meat Price Parity 

vEEF, Australia’s first carbon-neutral plant-based brand, is set to revolutionise Aussie plates by 

launching four new chef-crafted plant-based meat products 

“Pioneering a new era in sustainable eating, vEEF – 

Australia’s first carbon-neutral plant-based brand 

from The Aussie Plant Based Co. – proudly unveils 

four ground-breaking plant-based meat products that 

achieve price parity with conventional meat - setting 

a new benchmark in eco-conscious, flavour-packed 

options,” says Alejandro Cancino, CEO and 3-Hatted 

Chef at The Aussie Plant Based Co. 

Meeting market demands 

There is a significant shift in Australian dietary habits: 

21% of Australians now identify as ‘meat reducers’, 

making it the most popular dietary choice in 2024. 

79% go meat-free at least once weekly. 

Plant-based meat sales in Australia surged 47% (2020- 

2023). 

(Food Frontier, 2024) 


PLANT BASED FOOD

“These trends indicate a 

growing appetite for plantbased 

alternatives,” says 

Melissa Swinscoe, Marketing 

Manager at The Aussie Plant 

Based Co. 

Introducing the new vEEF 

range 

Plant Based Beef Mince: 

Perfect for nachos, Bolognese, 

tacos, and traditional mince 

dishes. 

Plant Based Classic Sausages: 

Ideal for BBQs or sliced in stirfries. 

Plant Based Smokey Sausages: 

Adds depth to soups and 

casseroles. 

Plant Based Chorizo Sausages: 

Spices up pizzas and breakfast 

scrambles. 

RANGE HIGHLIGHTS 

Nutrient-Rich: Good source of protein while also 

providing fibre, iron, and vitamin B12. 

Carbon Neutral and with 50% less plastic packaging 

than previous vEEF products. 

Locally Chef-Crafted: Expertly created on the Sunshine 

Coast by a talented culinary team. 

Affordable: Priced at $4.50 per 300g pack. 

Versatile: 1:1 substitution for conventional meat. 

Mariana Karam, NPD Manager at The Aussie Plant 

Based Co., redefines plant-based excellence: “Our 

R&D breakthroughs have created products that 

transcend the ‘alternative’ label. These aren’t just meat 

substitutes—they’re superior choices designed to be 

the first pick on every Australian’s plate. We’re setting a 

new standard that’s better for health, the environment, 

and taste buds alike.” 

Price Parity achievement 

In a significant move for the plant-based market, 

vEEF’s strategic pricing matches or beats animal-based 

alternatives. 

Alejandro explains: “This price parity is a gamechanger, 

allowing consumers to choose a healthier, 

more sustainable option without paying a premium. 

It addresses the top 

motivations for reducing 

meat consumption: health 

benefits, environmental 

concerns, and budget 

constraints.” 

Alejandro adds, “By 

offering vEEF at a fair price, 

we’re empowering more 

people to make choices 

that align with their values 

and dietary preferences. It’s 

about making plant-based 

eating an accessible option 

for everyone, not just a 

select few.” 


Future of Nutrition Summit reveals 

stellar speaker line-up and 

forward-looking focus 

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 paidfor, 

in-person only event. 


PLANT BASED FOOD

The Summit offers food industry stakeholders a day of 

inspiration and collaboration through a combination 

of cutting-edge content and peer-to-peer networking. 

Those hoping for a packed agenda will not be 

disappointed by the carefully curated programme 

delivered by a speaker line-up that includes highprofile 

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 techdriven 

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.” 


Kate Farms announces 

launch of first-ever whole 

food blended meals in 

resealable pouches that 

connect to common tube 

feeding devices 

support healthy growth and development for kids ages 

one to 13. Each serving is USDA organic, non-GMO 

project verified, rich in vitamin D and a good source of 

fiber, with no added sugar or artificial or non-nutritive 

sweeteners. 

Kate Farms ® the market leader bringing plant-based 

nutrition into healthcare, announced the launch 

of its first whole food blended meals, coming to 

market in early 2024. Kate Farms Pediatric Blended 

Meals will introduce the first whole food formulas 

inspired by meals at home with resealable packaging 

that directly connects to common tube feeding devices, 

providing a convenient way to nourish people using 

feeding tubes. 

“Kate Farms listens,” said Dr. Debora Duro, Program 

Director of Pediatric Gastroenterology, Hepatology and 

Nutrition at Broward Health. “We--clinicians, parents 

and caregivers—have been asking for whole food 

variety, convenience and smart packaging, and Kate 

Farms delivered. A new package that easily connects to 

common tube feeding devices is truly innovative, and 

the kid-friendly design will make the little ones smile 

too.” 

Pediatric Blended Meals contain a proprietary blend 

of organic whole foods, 9 grams of easily digested 

pea protein and 27 vitamins and minerals, delivering 

a minimum of 1/3 cups of fruit and vegetables per 

pouch. Used for tube feeding, as sole source nutrition 

and oral supplementation, Pediatric Blended Meals 

come in three flavors and provide complete nutrition to 

“Today marks a significant milestone for Kate Farms 

as we unveil our latest innovation--Pediatric Blended 

Meals,” said Chief Commercial Officer Catherine 

Hayden. “This product combines innovative 

advancements in product design, packaging, and 

delivery with our unwavering commitment to quality, 

plant-based ingredients, a value we’ve upheld since 

day one.”Bottom of Form 

Kate Farms Pediatric Blended Meals are compatible with 

common ENFit tube feeding devices and flow easily 

through feeding tubes with minimal manipulation like 

thinning or dilution and are versatile for tube feeding 

and drinking. The three different flavors offer variety, 

and the single-serve pouches can easily be used while 

on-the-go, at school, or with friends. 

“Our new Pediatric Blended Meals are an ideal 

addition to our product portfolio,” said Vice President 

of Clinical Nutrition Vanessa Millovich. “Clinicians 

prescribing Kate Farms’ peptides or standard formulas 

may find our blended offerings an effective addition to 

address the nutritional needs of their complex patients. 

Parents and caregivers will appreciate the resealable 

pouch that connects to common tube feeding devices, 

and the flavor choices may help with sensory or 

transition challenges.” After two years in development, 

the product has recently posted on the Centers for 

Medicare and Medicaid Services (CMS) website with 

the HCPCS code of B4149. 


PLANT BASED FOOD

Oatly continues expansion into 

food-service 

Oatly Group AB (Nasdaq: OTLY)(“Oatly” or the 

“Company”), the world’s original and largest 

oat drink company, announced that one of 

Germany’s largest coffee chains, Coffee Fellows, will 

make Oatly Barista available in 275 of its locations 

across Germany, Austria, Belgium, Luxembourg and 

the Netherlands. Coffee Fellows’ customers can now 

enjoy all its coffee specialties dairy-free at no extra 

charge. 

“Our guests can help make a meaningful contribution 

to reducing their impact on the climate by choosing oat 

drink over cow’s milk. We process around 1.3 million 

liters of cow’s milk into coffee specialties every year. 

Through our cooperation with Oatly, we would like to 

change that and are aiming to double our sales of oat 

drink by the end of 2024,” says Sybille Stauch, Director 

of Marketing & Sustainability at Coffee Fellows. 

Oatly Barista Edition is the most popular plant-based 

milk alternative in Germany 1 . It delivers a delicious, 

allergen-friendly milk alternative that has the same 

creamy taste, frothy feel, and functionality as traditional 

dairy, and in general, is better for the climate compared 

to cow’s milk 2 . 

“We’re excited to be working with one of Germany’s 

largest coffee shop chains to offer Oatly Barista to their 

customers across Europe,” says Isabel Groß, Oatly’s 

Head of Out of Home & New Business for DACH & 

Poland. “Coffee Fellows shares our love for coffee 

culture and our commitment to sustainability and will 

help support our efforts to make consumers’ switch 

to a more sustainable, plant-focused diet as easy as 

possible by offering it at no extra charge.” 

1 

Source: NielsenIQ; Avg. Selling Stores, Num. ROS; MAT & L12 & 

last months; w/e 35 2023 DE 

2 

Poore, J., & Nemecek, T. (2018). Reducing food’s environmental 

impacts through producers and consumers. Science, 360(6392), 

987-992. 


Natural plant power for ultimate 

functionality 

At FiE, GoodMills Innovation will present a range of innovative solutions created from refined and 

highly functional cereals and pulses. 

From bakery products, meat and fish substitutes, to protein and fibre enrichment, and processing 

benefits, GoodMills Innovation will be showcasing an array of exciting, plant-based solutions at FiE. 

They are all based on the Hamburg-based company’s extensive raw material and process expertise, 

with components of cereals and pulses refined to offer impressive new functionalities. 

GoodMills Innovation recently received funding 

from the German Federal Ministry of Education 

and Research (BMBF) for its extrusion work, 

which played a key role in the development of the 

VITATEX ® range of texturants. As part of FiE, visitors 

will be able to explore innovative wheat, soya and 

pea-based texturants, and taste various meat and fish 

substitutes. 


PLANT BASED FOOD

Texture optimisation featuring peas, fava 

beans and wheat 

The focus will be on two newly introduced pea 

texturants, VITATEX ® Pea Flakes M SVP and VITATEX ® 

Pea Flakes M SVP Pro, as well as a texturant made from 

two protein sources, fava bean and wheat. Among the 

pea texturants, the Pro variant in particular has a unique 

fibrous structure that has not previously been achieved 

in a pea-based product on the market. It is ideal for 

vegetable nuggets, chunks or tuna alternatives, as it 

creates a long fibre structure with anticipated bite and 

mouthfeel. The texture easily absorbs and releases 

water, giving end products a particularly succulent bite. 

The new texturates are also highly resistant to shear 

forces, especially during the cutting process. Compared 

to conventional wheat texturates, they can be cut 

flexibly and adapted to the desired texture of the end 

product. This flexibility makes VITATEX ® Pea Flakes M 

SVP Pro an all-rounder that can be used on its own or 

in combination with other texturants to create specific 

textures. 


VITATEX ® Wheat Fava Flakes SVP Pro, meanwhile, is in 

the final stage of development and has a highly fibrous 

structure, meaty, firm bite and bright appearance. 

Thanks to its excellent water absorption capacity, it forms 

a good structure with ideal porosity and is suitable for 

applications such as nuggets and schnitzels, but also 

plant-based tuna. 

Protein-rich pulses for a nutritional boost 

GoodMills Innovation will also be demonstrating 

applications for various protein-rich pulse flours at FiE. 

Extracted from fava beans, peas, red and yellow lentils 

using an air separation process, the flours are perfect 

for use in pulse pasta, among other products. 

The company will be showcasing a new protein 

fortification product, too. Called GoWell Tasty, it is a 

flavourless, high-quality, vegan, clean-label protein 

blend for baked goods such as bread, cakes, bars or 

cookies. This versatile product can be easily integrated 

into existing recipes, enabling bakeries and the bakery 

industry to meet growing demand for protein-rich 

foods. GoWell Tasty contains proteins from field beans 

and peas, sunflower protein and wheat protein. 

Multi-fibre complex for fibre enrichment 

With Snow ® Prebiotic Fibres, GoodMills Innovation is 

highlighting a recently launched product – a multifibre 

complex that delivers outstanding results for 

baked goods in terms of baking technology, sensory 

properties and nutritional physiology. It enables bread, 

rolls, biscuits, waffles, pancakes and bars to be made 

with an impressive and effective fibre content without 

compromising on taste or mouthfeel. Snow ® Prebiotic 

Fibres offer clear advantages in terms of freshness and 

bite, too. In addition, the fibre blend is easy to handle 

and can be incorporated into a wide range of recipes. 


PLANT BASED FOOD

All G Foods and Fenn Foods join forces to 

produce ‘The Aussie Plant Based Co 

In a strategic move set to redefine the landscape of 

plant-based meat products in Australia, All G Foods 

and Fenn Foods have merged their assets to create a 

new entity known as ‘The Aussie Plant Based Co.’ This 

groundbreaking collaboration involves transferring All 

G Foods’ esteemed Love Buds brand and Fenn Foods’ 

popular Veef brand into the newly formed venture. 

Following the deal, All G Foods will retain a 49% 

ownership stake in The Aussie Plant Based Co., 

continuing its focus on the development of cutting-edge 

dairy-alternative products through its bio-technology 

division. 

industry in Australia but also position The Aussie Plant 

Based Co. as a key player with ambitions to cater to a 

diverse range of consumer needs. Moreover, they plan 

to expand their footprint into the Asian and Middle 

Eastern markets, aiming to offer their innovative plantbased 

products to a wider international audience. 

This exciting development underscores the growing 

trend and demand for plant-based alternatives 

in the food industry, signaling a promising 

future for the evolution of sustainable, crueltyfree 

food choices in Australia and beyond. 

This amalgamation is anticipated to forge a robust and 

expansive network, boasting 6,000 distribution points 

across the country. The companies envision that this 

partnership will not only reshape the plant-based meat 


ProSweets Cologne 2025: New hall concept 

raises the trade fair experience to a new level 

with innovative theme worlds 

Optimised segmentation for better overview +++ Presentation of the latest trends and solutions in four 

theme worlds +++ Greater synergies with ISM in the scope of the Sweet Week 

ProSweets Cologne is presenting a new hall concept 

in 2025, which provides a visible segmentation, 

better orientation and emotionalisation of the 

individual themes. The previous segments are being 

transformed into worlds that focus on the current trends 

and innovative solutions in the sections production, 

materials and ingredients. By introducing the theme 

worlds, ProSweets Cologne is expanding the depiction 

of the entire value chain. In the scope of the Sweet 

Week, ProSweets Cologne and ISM are moving even 

closer together in 2025. 


PLANT BASED FOOD

ProSweets Cologne is being co-located with ISM from 

02.-05.02.2025 in the scope of the Sweet Week. The 

relocation of the Lab5 by ISM to Hall 10.1 leads to 

a closer interlinking of the two trade fairs. The Lab5 

by ISM, which focuses on new products, trend snacks, 

start-ups, scale-ups and small businesses is located 

in a separate area, right next to the Entrance East. 

The relocation offers even greater synergy effects and 

business opportunities between ProSweets Cologne 

and ISM, because the entire value chain for sweets and 

snacks is represented. As such, the Sweet Week 2025 

provides optimal conditions for intense networking and 

business opportunities between the manufacturers of 

sweets and snacks and the suppliers of raw materials, 

packaging and machines. 

“As the only supplier trade fair that specialises on 

the sweets and snacks industry, the continual further 

development of the trade fair and taking the needs 

of our exhibitors and visitors into account is of great 

importance to us,” emphasised Guido Hentschke, 

Director of ProSweets Cologne. “After the successful 

relocation of the Lab5 by ISM, we are going a step 

further in 2025 by offering a new conceptual and 

strategic feature in the form of the theme worlds, 

which will provide a better overview, orientation and 

emotionalisation. Last, but not least this will lead to an 

optimised trade fair experience and create even better 

business opportunities.” 

An overview of the theme worlds 

In the scope of the new hall concept, the former 

individual segments are being transformed into four 

specific theme worlds, which depict the latest product 

solutions and trends, which will help the visitors find 

their themes in a targeted manner. ProSweets Cologne 

thus offers the exhibitors a unique platform for a 

business exchange that covers the entire spectrum of 

the industry. 


World of Packaging Materials 

In addition to classic materials like paper, metal, plastic 

and glass, innovative and sustainable solutions are in 

demand more and more. This theme world covers the 

entire packaging process, from the design and choice 

of material through to the finished packaging. 

World of Packaging Technology 

In the World of Packaging Technology it will be 

demonstrated on-site how flexible machines and fullyautomated 

systems make the production future-proof. 

Production and packaging machines form the perfect 

cooperation here. 

World of Sweet & Snackable Ingredients 

There is growing demand for innovative, favourablypriced 

and sustainably produced snacks and sweets. 

This theme world encompasses the complete spectrum 

of semi-finished products, raw materials and ingredients 

for the production of sweets and snacks. 

World of Production Technology 

Production technologies that sustainably optimise the 

production of sweets and snacks are presented in this 

theme world. 

Diversified event programme and targeted 

matchmaking at ProSweets Cologne 

Once again in 2025, ProSweets Cologne is presenting 

itself as the leading business platform for the global 

industry of sweets and snacks suppliers. A practiceoriented 

and innovative programme awaits the 

participants on the Expert Stage and on the new Sweet 

Week – Talks & Tastings Stage, which will be enhanced 

by interactive event formats, attractive event areas in 

Hall 10.1 as well as exciting talks and tastings. A special 

focus lies on an organised matchmaking between 

production directors and the suppliers of machines and 

plants to promote targeted business relations. 

“ProSweets Cologne is setting new benchmarks next year 

with a precisely aligned and future-oriented event and 

stage programme. Our aim is to become the leading 

content platform for the suppliers and manufacturers of 

the sweets and snacks industry,” explained Hentschke. 

“To achieve this goal we are offering a practice-oriented 

theme block on digitalisation that boasts a broad scope 

of content and involves the implementation of AI tools, 

which will be underlined by application-oriented best 

practice examples of the exhibitors. The cooperation 

with renowned partners like the DLG and the input 

of exhibiting companies with concrete solutions for 

increasing the efficiency of the production are a decisive 

key to success here.” 


PLANT BASED FOOD

Mars announces $237 Million 

Nature’s Bakery Facility in Salt Lake City 

Mars has announced the establishment of a 

339,000 sq. ft. baking facility by Nature’s 

Bakery in Salt Lake City. Nature’s Bakery 

projects to add over 190 jobs to its Utah location and 

invest $237 million in its Utah facility. 

Founded in 2011 and headquartered in Reno, Nevada, 

Nature’s Bakery, part of Mars, Incorporated family of 

brands, has become the eighth best-selling and fastestgrowing 

granola and snack bar brand in a +$4B 

category. Nature’s Bakery bakes the goodness of real 

ingredients into convenient, on-the-go snacks that 

are plant-based, dairy-free, nut-free, and Non-GMO 

Project Verified. Their products are sold nationally at 

Target, Walmart, Costco, and more, across 100,000 

stores and counting. 

environment of Utah. We look forward to contributing to 

the local economy, cultivating community, and creating 

job opportunities as we further our brand purpose of 

nourishing families and enabling them to thrive.” 

To accelerate the growth of its better-for-you snacking 

platform, Nature’s Bakery has been part of the Mars 

family of companies since 2020. “This investment 

symbolizes our dedication to scaling our brands 

responsibly, upholding Mars’ pledge to be America’s 

prime destination for insurgent brands,” shared 

Juan Martin, Health & Wellness president at Mars, 

Incorporated. 

Nature’s Bakery’s new facility is scheduled to initiate 

operations in July 2025. 

“I am thrilled for our strategic expansion with the 

establishment of a cutting-edge baking facility in Salt 

Lake City,” shared Steve Gardiner, CEO of Nature’s 

Bakery. “This investment marks a significant milestone 

in our brand’s ability to drive greater capacity to meet 

growing consumer and retailer demand. As a selfmanufacturer, 

this facility joins our existing bakeries to 

reflect our commitment to innovation and quality, and 

underscores our confidence in the thriving business 


The new functional Fazer Aito oat 

drinks contain nutrients and protein 

that support well-being 

The Fazer Aito product family is expanding again, now with new kinds of functional oat drinks. 

Available in cocoa, raspberry and mango flavours, the drinks have been supplemented with nutrients 

and protein that support well-being. In addition, in response to consumers’ wishes, Fazer Aito Oat 

Snack Citrus will make a comeback. All the novelties are made from Finnish oats in Fazer’s factory in 

Koria. 

The demand for plant-based foods is strong, 

and in addition to taste and texture, nutritional 

content and sustainability are important criteria 

for consumers when making food-related choices 1 ). 

Fazer Aito is a plant-based brand that aims to introduce 

completely new types of products that are suitable for a 

variety of different purposes. 

Oat-based drink innovations for new uses 

“We are now launching a whole new range of functional 

oat drinks. These contain added vitamins and minerals 

that are important for our daily well-being. In addition, 

the cocoa-flavoured drink has added plant protein: 

one carton provides as much as 20 g of protein – this is 


PLANT BASED FOOD

a really nice amount even for active exercisers. And like 

all our products, the most important thing in the new 

beverages is that they taste good,” says Maija Hellman, 

Marketing Director at Fazer Lifestyle Foods Plant-Based 

Drinks. 

Finns’ favourite flavours have been selected for the 

new drinks: Protein tastes of delicious cocoa, Boost of 

sweet raspberry and Performance of fresh mango. The 

drinks are packaged in recyclable 2.5-decilitre (250 

ml) cartons with a cap, and they can be kept unopened 

at room temperature, so they are convenient snacks to 

take with you. 

“We are really excited about the new drinks: they 

represent something completely new in the Fazer Aito 

product family and are suitable for various purposes. 

We want to encourage Finns to use plant-based 

products, and the new functional oat drinks are a great 

step towards a more plant-based lifestyle,” Hellman 

continues. 

Fazer Aito Protein Oat Drink Choco 2.5 dl 

The cocoa-flavoured, protein-rich Fazer Aito Protein 

Oat Drink is an easy snack to have at home and take 

with you. The package contains as much as 20 g of 

plant protein. This is a good drink to have after a 

workout. The product is vegan, dairy-free and soy-free. 

The product is made in Koria from Finnish oats. 

Fazer Aito Boost Oat Drink Raspberry 2.5 dl 

The refreshing raspberry-flavoured Fazer Aito Boost Oat 

Drink contains added zinc and vitamin C, which helps 

reduce fatigue and exhaustion, as well as magnesium, 

which supports normal energy metabolism2). The 

product is vegan, dairy-free and soy-free, and it is 

available from late August to brighten the autumn 

darkness. The product is made in Koria from Finnish 

oats. 

Fazer Aito Performance Oat Drink Mango 2.5 

dl 

Fresh mango flavoured Fazer Aito Performance Oat 

Drink contains added calcium and magnesium, which 

provenly enhances electrolyte balance and normal 

muscle function 2 ). The beverage is vegan, dairy-free 

and soy-free. The product is made in Koria from Finnish 

oats. 

A desired product returns to the Oat Gurt 

family 

The wishes of oat gurt lovers have been heard, and 

now the highly requested citrus-flavoured oat gurt is 

returning to the shops. Fazer Aito Oat Gurt Citrus 

complements the range of classic Fazer Aito gurts in 

400 gram jars. The other flavours of the classic range 

are Forest Berries, Mango and Vanilla. 

Fazer Aito Oat Gurt Citrus 400 g 

Fazer Aito Oat Gurt Citrus features a unique 

combination of fresh lemon and juicy orange. Oat 

gurt can be used either on its own or, for example, as 

part of a dessert. The product is vegan and dairy-free 

and labelled with the Finnish Heart Association’s Heart 

Symbol and the Finnish Key Flag symbol indicating 

manufacture in Finland. The product is made in Koria 

from Finnish oats. 

1) 

Innova Market Insight – Top Trends 2022 

2 

As part of a balanced and varied diet and healthy 

lifestyle. 


Flavor and sustainability of plant-based food enhanced 

as Nicoya AB (publ) investment Foodiq OY takes global to 

local through its production line innovation 

Foodiq, the Nordic co-manufacturer dedicated to transforming the food industry, proudly presents its 

revolutionary non-dairy Multi-Layer Cooking (MLC) technology, paving the way for Plant-Based Food 

2.0. With a focus on consumer well-being, innovation and sustainability, Foodiq’s plant-based dairy 

process promises a brighter and greener future for the global food landscape. 

One tank - All-in-one processing 

Foodiq’s MLC technology offers a unique ability to 

perform multiple functions simultaneously within a 

single tank. Mixing, homogenizing and pasteurizing 

all take place in one stage, eliminating the need for 

separate equipment. Delivering next level products as 

the MLC efficiently transfer ingredients to nutritional 

value and taste. This innovative technology is perfectly 

suited for both high-volume productions and quick 

testing of specialty products. Technology enables 

handling of small production batches, ensuring swift 


PLANT BASED FOOD

adaptation to market demands. Furthermore, the 

technology’s versatility allows for easy upscaling when 

business or volume needs expand, providing an easy 

transition to meet growing demands. 

The key points of Foodiq’s Plant-Based Food 

2.0 approach are: 

• Sustainability at the Core: Embracing a greener 

future, the food industry is shifting towards localized 

production models that substantially reduce distribution 

costs and CO2 emissions. By minimizing reliance on 

the global raw material supply chain, this approach 

aims to create a more sustainable and resilient food 

industry. 


Foodiq MLC production capabilites 

#1 

Variety of base 

raw materials 

Oat 

Hemp 

Buckwheat 

Rice 

Rye 

Soy* 

Almond* 

Seeds (sunflower, chia..) 

Beans and peas 

Coconut 

Fruits, dates and berries 

#2 

Versatile products 

and applications 

Milk / drink 

Cream / whipped cream 

Cream cheese/spreads 

Yogurts 

Puddings 

Creme fraiche 

Dips 

Ice cream 

Mayonnaise 

Ready soups and sauces 

#3 

Modern product features 

and benefits 

Fresh/Chilled 

Clean label (no e-codes) 

Fully fermented 

Flavored / Unflavored 

Sweet / Savory flavours 

Smooth / coarse textures 

High in protein and/or fiber products 

No added sugar / low sugar products 

Functional add-ons (vitamins, etc) 

#8 

• Clean-Label Delights: As artificial flavorings and 

sweeteners become passé, the industry is embracing 

the use of natural flavorings, berries and fruits. This shift 

ensures that clean-label products with superior taste 

profiles are the new norm, promoting health-conscious 

choices for consumers. 

• Versatile Innovation: Foodiq’s innovative 

technology enable the production of an array of 

products, ranging from fermented yogurts to spreadable 

cheeses and drinkable products. The versatility of these 

processes empowers food industry brands to cater to a 

broad spectrum of consumer preferences. 

• A Capital-Light Scaling Model: Recognizing 

the need for agility, Foodiq’s MLC process presents a 

capital-light scaling model with 70% lower capex than 

traditional processing lines. In just eight months, your 

MLC setup will be ready to revolutionize your plantbased 

food production, making swift adaptation to 

market demands a reality. 

“We are excited to lead the Plant-Based Food 2.0 

movement with our innovative Multi-Layer Cooking 

(MLC) technology,” said Robert Savikko, CEO of 

Foodiq. “By combining sustainability, consumer 

satisfaction, and versatility, we aim to redefine the food 

industry, one plant-based product at a time.” 

Foodiq’s MLC technology sets the stage for a 

transformative shift towards a more sustainable and 

flavor-rich food future. Together with partners and 

industry pioneers, Foodiq and Nicoya invite the world 

to embark on this exciting journey towards a better and 

more fulfilling culinary experience. 


PLANT BASED FOOD

Stramsen Biotech, valued at $807 million, aims to 

make a mark in the $1.7 trillion plant-based herbal 

medicine and therapeutics market 

switching to cosmetics and 

personal care products with 

natural ingredients. These 

factors are responsible for the 

rise of the herbal medicines 

market worldwide. Fortune 

Business Insights presents this 

information in its report titled 

“Herbal Medicine Market, 

2021-2028”. 

Stramsen’s drug candidates 

are plant-based medicines, 

and they are also classified 

as both herbal medicines and 

therapeutics. Therapeutics or 

pharmaceutical industry has 

about $1.5 trillion market size. 

The combined herbal medicine 

and general therapeutics 

market size for all products is 

$1.7 trillion. 

Three years from establishment Stramsen Biotech, 

Inc, one of the leading plant-based biotech 

start-up companies, is raising $10 million at 

a $807 million valuation according to a third-party 

valuation company based in Los Angeles, California – 

Stonebridge Advisory. Stramsen Biotech team believes 

that other valuation methods or models may show 

the company’s value at around $5 billion. Currently 

officially valued at $807 million, Stramsen Biotech is 

now one of the world’s largest Biotech Start-ups based 

on the company’s pipeline. 

The Global Herbal Medicine Market size reached 

USD 185.86 billion in 2020. The market valuation 

is set to rise from USD 203.03 billion in 2021 to 

USD 430.05 billion in 2028 at a CAGR of 11.32% 

during the projected period. The market growth and 

rising product demand are attributable to increasing 

health consciousness among consumers. Individuals 

are not only consuming healthier foods but also 

Stramsen Biotech’s goal is to 

capture between 1% and 5% 

of the $1.7 trillion market size 

within the next five to ten years. 

The company’s annual gross revenue is expected to be 

between $17 billion and $85 billion in the next 5 to 

ten years. 

Stramsen’s Ph.D. level scientists have combined 

medicine research experience of more than 80 years. 

They have access to over 8,000 databases of medicinal 

plants. Due to rising resistance and safety concerns to 

some synthetic drugs, people around the world are 

increasingly turning to natural plant-based drugs / 

medicines for their healthcare needs. Currently about 

40% of all medicines that are prescribed to all patients 

in the world are derived from medicinal plants. 

Stramsen Biotech, Inc will donate a total of 100,000 

shares of company’s common stocks to any eligible 

non-profit organizations that work with disabled 

military veterans in the US, children who live in poverty 

in developing countries or to refugee camps overseas 

and select individual veterans. 


a plate with pasta and meatballs as well as pasta and tomato sauce 

Swedish Innovation solves mineral 

challenge in plant-based diets 

A Swedish innovation project involving Axfoundation, MatLust Development Node / Södertälje 

Municipality, Hidden in Grains and Warbo kvarn has achieved a breakthrough that could revolutionize 

plant-based diets. By optimizing hydrothermal treatment technology, minerals such as iron and zinc in 

grains have become almost as available as those in meat. This technology is currently being tested on a 

large scale in products like Råggyberry and Swedish bulgur made from barley. 

“Almost everyone would benefit from eating 

more whole grains. That’s why the market needs 

readily available products that are both tasty and 

sustainable, allowing us to more fully absorb all the 

nutrients from whole grains,” says Veronica Öhrvik, 

Nutrition expert and Project leader at Axfoundation. 

Hydrothermal treatment – A new-old 

technique solving a global problem 

The Swedish Food Agency recently proposed updated 

guidelines encouraging increased consumption 

of whole grains and limiting red meat intake to a 

maximum of 350 grams per week. One barrier to this 


PLANT BASED FOOD

hydrothermal treatment at Torsåker farm’s 

transition is that minerals in meat are easier for the body 

to absorb than minerals, like iron and zink, in grains. 

This has been a significant challenge for researchers, 

as 25-30% of girls and young women are at risk of iron 

deficiency, and people who avoid meat generally have 

lower iron levels. 

The Mineral Shift project has now demonstrated that 

hydrothermal treatment can break down up to 99% 

of phytic acid, an antinutrient that binds minerals in 

grains. This process makes up to almost four times 

more iron and zinc available for absorption by the 

body, according to the report “Next Generation Whole 

Grain Products – A Mineral Shift for Health and the 

Planet.” 

“In practice, this means there’s more iron available 

from a portion of whole grain pasta with tomato sauce 

than from a standard portion of pasta and meatballs,” 

explains Veronica Öhrvik from Axfoundation. 

Hydrothermal treatment is an ancient method, 

optimized by the researchers behind Hidden in Grains, 

to release minerals in grains like wheat, barley, and rye. 

“The results show that not only are the grain products 

flavorful and easy to use, but we can also enhance the 

nutritional value of grains with minimal climate and 

energy costs,” says David Fredlund, CEO of Hidden in 

Grains and head of technological development. 

Future foods in stores in 2024 

As a first step into the consumer market, the snack 

Råggyberry, made from hydrothermally treated Swedish 

chopped whole grain rye with a fruit and berry compote, 

is now being tested. The innovation was developed at 

Torsåker Farm by Axfoundation in collaboration with a 

wide range of stakeholders, from mills to retailers. 

“This is a great example of how minerals can be 

significantly more available from grain products, making 

it easier for more people to eat sustainably without 

compromising on nutritional content. Wholegrains are 

among the most sustainable foods we can eat, and 

Sweden has significant production capacity,” adds 

Veronica Öhrvik of Axfoundation. 

During October and November, Råggyberry will be 

available in select Axfood stores, including Hemköp, 

Willys, and Urban Deli. Additionally, hydrothermally 

treated Swedish bulgur from barley is available for 

food service via Martin & Servera and Menigo, and for 

consumers through Warbo Kvarn, among others. 


A collaboration for public health and 

sustainable food production 

The Mineral Shift project, which began in 2021, is led 

by MatLust Development Node in collaboration with 

Axfoundation, Hidden in Grains, and Warbo Kvarn, with 

funding from Sweden’s innovation agency Vinnova. The 

goal has been to solve the mineral absorption issue in 

the shift toward more plant-based diets and to develop 

the next generation of flavorful and healthy whole grain 

products using barley, rye, and wheat. This week, the 

results report from the Mineral Shift was released. 

Facts about grains, minerals, and 

hydrothermal treatment: 

• Optimized hydrothermal treatment of grains can 

break down 99% of phytic acid, making up to four 

times more iron and zinc available for absorption. 

(Mineral Shift Results Report) This means that almost as 

much iron and zinc are available from whole grains as 

from meat (Nutritionsfakta) 

• One of the most important changes for the planet 

and health is to reduce meat consumption and eat 

more plant-based foods, including more whole grains 

and legumes (EAT-Lancet). 

• Nine out of ten people in Sweden consume less whole 

grain than recommended (The Swedish Food Agency). 

David Fredlund 

Råggyberry 

• Swedes’ consumption of red and processed meats 

is significantly higher than recommended (The Swedish 

Food Agency, The Public Health Agency of Sweden). 

• Grains, along with legumes, are an important source 

of plant-based protein and contain essential minerals 

(The Swedish Food Agency). 

• The amount of grain products consumed by Swedes 

contains more iron than the amount of meat, fish, 

eggs, and dairy consumed does? (The Swedish Food 

Agency). 

• Minerals in grains like wheat, rye, oats, and barley 

are bound to the antinutrient phytic acid, making them 

difficult for the body to 

absorb (Nutritionsfakta). 

• Other factors affecting 

iron absorption include 

the body’s need for 

iron, the form of iron 

present, the presence of 

other nutrients, and the 

so-called “meat factor” 

in meat and fish that 

enhances absorption (The 

Swedish Food Agency). 

•Hydrothermal treatment 

involves soaking grains 

under specific time and 

temperature conditions. 

This process activates the 

grain’s natural enzymes, 

or “tricks” the grain 

into thinking it’s spring, 

prompting it to release its 

Veronica Öhrvik 

stored nutrients. 


PLANT BASED FOOD

Steakholder Foods ® launches new demonstration 

center to showcase 3D printing food production 

Demo Center Showcases the Printing Production Line with Live Demonstrations, Highlighting 

Advanced Methodologies in Plant-Based Food Manufacturing 

Steakholder Foods Ltd. (Nasdaq: STKH), a leading 

innovator in alternative proteins and 3D printing 

technologies, is excited to announce the opening 

of its first full-scale Demonstration Center. The stateof-the-art 

facility features live demonstrations of the 

company’s innovative 3D printers—the MX200 and 

HD144—showcasing real-time production of plantbased 

meat and seafood alternatives, and promoting 

customer engagement. 

The demo center is built to the standards of a food 

production facility, providing clients and partners with a 

unique opportunity to experience the entire production 

process firsthand. From the preparation of materials 

through production and packaging, visitors can see 

every step and even participate in tasting sessions to 

appreciate the quality and versatility of Steakholder 

Foods’ products. This initiative aims to enhance 

client engagement and showcase the company’s full 

capabilities in creating customized, high-quality plantbased 

foods using advanced 3D printing technologies. 

Arik Kaufman, CEO of Steakholder Foods, said: “We 

believe that our Demo Center will be a cornerstone of 

interaction with potential clients and partners. It’s not 

just about seeing the technology in action—it’s about 

experiencing the future of food production in real time. 

This center will play a critical role in promoting our 

capabilities and building stronger relationships within 

the industry.” 

The center features two of Steakholder Foods’ leading 

products: 

· MX200 Printer: Utilizes Fused Paste Layering (FPL) 

technology to replicate the intricate textures of 

traditional meat by combining plant-based proteins 

and fats. It offers unmatched customization for various 

meat alternatives. 

· HD144 Printer: Employs Drop Location in Space 

(DLS) technology, allowing precise placement of 

plant-based ingredients to create authentic seafood 

textures, from tender fish to flaky fillets. 

Customers can observe these printers in action, engage 

in tasting sessions, and explore how Steakholder Foods’ 

solutions can be tailored to meet their specific needs. 

The company believes this hands-on approach will 

significantly enhance understanding and interest in its 

innovative food technologies. 

The Demo Center has already hosted its first 

international visitors, and will also conduct virtual tours. 


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

Plant Based Foods November-December 2024

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