Food & lngredients International December 2024

ISSN 2149-2611 

www.foodingredientsmag.com | DECEMBER 2024 

A world of taste and 

opportunity 

Future trends 

in fresh produce supply

Inspired 

by the nature 

NOVEMBER - DECEMBER 2024 

www.plantbasedfoodnews.com 

salmon 

Revolutionizing the food market 

with plant-based 

Gulfood 

Manufacturing 

celebrates 10 th anniversary 

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DIGITAL COPIES 

OVER 58,000 

AT ALL MAJOR 

TRADE SHOWS 

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

yumpuu, magzter and Turkcell Application. 

www.plantbasedfoodnews.com

THIS 

MONTH 

HIGHLIGHTS 

4 

Sial Paris 2024: 

A record edition for its 

60 TH anniversary 

10 

Gulfood Manufacturing 2024: 

A groundbreaking showcase 

of innovation and sustainability 

in the food industry 

19 

Döhler and FGF Trapani Form 

joint venture to revolutionise 

citrus fibre solutions 

for F&B industry 

22 

Six steps to a sustainable and 

resilient food future 

31 

Boeing: Air cargo traffic 

to double by 2043 as emerging 

markets drive growth 

36 

Happy Plant Protein enables locally 

produced healthy and affordable 

plant-based food with new patented 

technology and raises EUR 1.8 

million to go global 

48 

Italian packaging machinery 

market records turnover 

in excess of €9 Billion 

2025 Media Kit

FOOD INGREDIENTS INTERNATIONAL 

Ayça SARIOGLU 

Coordinator 

ayca.sarioglu@img.com.tr 

Bridging Worlds: 

Connecting 

Innovators 

at Global 

Food Events 

Our monthly magazine, dedicated 

to food exports, made its mark at 

Gulfood Manufacturing in Dubai, one 

of the largest trade shows in the world. 

By distributing our publication to 

international attendees, we enabled our 

advertisers to connect with new clients 

and explore business growth on a global 

scale. This event solidifies our magazine’s 

mission to be a platform where brands 

and buyers converge, showcasing industry 

innovations and creating value for all. 

As we look ahead to December, we are 

excited to bring our next issue to the 

Food & Ingredients Europe fair, another 

major platform for the food industry. This 

issue will dive deep into the latest trends 

and breakthroughs in food ingredients, 

presenting our readers with an up-close 

view of advancements that shape the 

industry. From sustainable sourcing to 

transformative technologies, we are 

committed to capturing the innovations 

that define the future of food. 

Looking forward to 2025, our magazine 

is set to be more active and engaged 

than ever before. We will be attending 

key international exhibitions and bringing 

our readers even closer to the industry’s 

most groundbreaking developments. Stay 

tuned as we continue to build bridges 

and keep our readers connected to the 

pulse of the global food trade. 

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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PRESS RELEASE –OCTOBER 2024 

SIAL PARIS 2024: 

A RECORD EDITION FOR ITS 

60TH ANNIVERSARY 

SIAL Paris, the International Food Show, closed an exceptional edition on October 23, 

reinforcing its status as the world’s leading event in the food sector. For five days, more than 

285,000 professionals from around the world discussed the latest food trends and innovations. 

Together, they explored future solutions to the major challenges for food of tomorrow. 

1

A RECORD INTERNATIONAL 

EDITION THAT REAFFIRMS THE 

INFLUENCE OF SIAL PARIS 

Organised by Comexposium, SIAL Paris is part of SIAL 

Network, the world’s largest network of food and 

beverage fairs. This year, SIAL Paris brought together 

7500 exhibitors representing 127 countries, in more 

than 270,000 square metres of exhibition space, the 

equivalent of 100 hypermarkets! The show, held at the Parc 

des Expositions exhibition centre, Paris-Nord Villepinte, 

saw a record increase in attendance of 8%, returning 

it to pre-pandemic figures. This enthusiasm proves the 

imperative need for professionals in the sector to meet up 

and collaborate. For them, SIAL Paris is a special time for 

exchange that makes it possible to conclude contracts and 

strike up new partnerships. 

«This 2024 edition of SIAL was 

marked by exceptional energy. 

We all felt immense pleasure in 

meeting up, and it is this unique 

atmosphere that makes SIAL 

such an unmissable event! 

The show consolidated its 

position as a world leader 

in all things food, with outstanding growth among 

both exhibitors and visitors,” says a delighted Audrey 

Ashworth, Director of SIAL Paris. “In the five days, 

we realized that, in an increasingly digital world, human 

contact and collaboration between start-ups and large 

companies are essential.” 

7,500 exhibitors 

from 127 countries 

TOP 5 Exhibiting Countries 

60% European and 

40% rest of the world 

1. ITALY 

2. FRANCE 

3. SPAIN 

4. TURKEY 

5. CHINA 

285,000 professionals 

of whom 78.5% international 

TOP 5 Visitor Countries 

1. FRANCE 

2. ITALY 

3. SPAIN 

4. UNITED KINGDOM 

5. THE NETHERLANDS 

2

SIAL PARIS, A PLATFORM AT THE HEART OF GLOBAL FOOD 

DIPLOMACY 

With more than 200 visitor countries and the 

participation of 110 official delegations, SIAL Paris, 

under the patronage of the President of France for this 

anniversary edition, plays more than ever a key role 

in discussions on the future of food worldwide. Fifty 

ambassadors, 16 parliamentarians and 17 French 

and foreign ministers walked the aisles of the show, 

highlighting its importance for the development of the 

agrifood sectors. 

Representing the French government, Annie Genevard, 

Minister of Agriculture, Food Sovereignty and Forests, 

declared at the opening of the event: “SIAL Paris is an 

unmissable opportunity for highlighting the major 

role played by our agrifood industries in the value 

chain of our food sectors and in the industrial fabric.“ 

The Minister for the Economy, Antoine Armand, and the 

Secretary of State for Consumer Affairs, Laurence Garnier, 

lauded for their part the role of SIAL as a springboard for 

export for the 600 or so French companies present. 

The French President, Emmanuel Macron, welcomed the 

event’s 20 most influential French exhibitors to the Elysée 

Palace for an official dinner on Monday, October 21, 

alongside major international players (corporate CEOs, 

importers, etc.). This gala get-together made it possible to 

strengthen the partnerships between France and the main 

world markets, testifying to the strategic importance of 

SIAL in food diplomacy. 

“SIAL Paris 2024 was a 

vibrant, optimistic and 

committed show. SIAL has 

underpinned its role as a 

driving force in supporting food 

transition and encouraging 

every stakeholder to 

commit to being an agent 

of change, so as to respond together to the great 

challenge of tomorrow: feeding 10 billion consumers 

in a healthy and sustainable way. This edition, rich 

in content, conferences and summits, demonstrated how 

the challenges we face, particularly environmental, are a 

source of inspiration and a tremendous opportunity 

for the agrifood industry in the short, medium and 

long term.” So states Nicolas Trentesaux, Managing 

Director of SIAL, who goes on to say: “This exceptional 

edition of SIAL Paris also featured a festive evening, 

with a spectacular show, which brought together the 

communities of planet food to celebrate 60 years of food 

exploration.“ 

3

NEW IDEAS, NEW CHALLENGES: THE FUTURE OF FOOD 

TAKES SHAPE WITH SIAL PARIS 

A WAVE OF INNOVATIONS FOR THE FUTURE OF FOOD 

For five days, the Paris-Nord Villepinte Exhibition Centre 

was a hub of creative effervescence, with the presentation 

of more than 400,000 products by SIAL’s exhibitors. 

Food innovations took centre stage, reflecting the trends of 

tomorrow and meeting consumers’ growing expectations 

with regard to health, sustainability and simplicity. 

The highly anticipated SIAL Innovation Awards, which 

highlight the most innovative concepts of the show, 

rewarded several companies for their inventive products 

and solutions. The SIAL Innovation Gold Award 

was bestowed on the French company Sabarot for its 

Preparations for vegetable patties. This innovative 

product meets several key expectations: the desire to 

“do-it yourself“, the growing interest in plant-based food, 

and the requirement for a simple composition, with no 

controversial ingredients. The Silver Award went to the 

Mauritian company Aryze, which picked up the Africa 

Prize for its Boost it à la Moringa drink, made with the 

eponymous plant, which boasts multiple nutritional and 

medicinal virtues. This product illustrates the trend towards 

functional foods, bringing both well-being and pleasure to 

consumers. Finally, the SIAL Innovation Bronze Award 

went to the Finnish company, King Konjac, for its sushi 

bases with konjac, a natural ingredient, very low in 

calories and gluten-free, offering a novel way to consume 

sushi while meeting the expectations of health-conscious 

consumers. 

4

Prinova 

highlights food 

and nutrition 

‘mega-trends’ 

at FiEurope 

and minerals to help support the digestive tract, 

immunity and energy levels. 

• Good Mind: Prinova identified demand for 

cognitive wellbeing as one of nine mega-trends for 

2024. Flavoured with cherry and grapefruit, this 

tasty drink offers consumers clean and sustained 

alertness without the jitters. It contains a blend 

of well researched ingredients associated with 

improved concentration and cognitive function, 

including vitamins, minerals and natural caffeine 

from green coffee beans. 

• Good Game: With consumers turning to 

healthier beverages as they reduce their alcohol 

intake, this refreshing kiwi lime beverage offers a 

convenient way to replenish and energise. Natural 

electrolytes from Aquamin ® aid hydration, which 

is combined with amino acids for recovery, and 

B-vitamins and minerals for energy. 

• Workout Cookies: Botanicals are one of the 

ingredients consumers most look for in sports 

nutrition products. These cookies contain a blend 

of pomegranate, panax ginseng root and lychee 

extracts for recovery, oxidative stress reduction 

and endurance capacity. 

New Prinova concepts at FiEurope 

2024 will demonstrate how 

manufacturers can tap into the latest 

food and nutrition mega-trends. 

• Gaming Gummies: As gaming continues to 

grow in popularity, players are increasingly 

recognising the impact that intense sessions can 

have on their physical and mental performance, 

as well as the importance of enhanced reaction 

times. This has increased demand for products 

with functional ingredients such as nootropics. 

Containing L-Tyrosine, taurine and natural 

caffeine, these gummies are designed to address 

focus, memory and attention. 

Over the past year, Prinova’s bespoke market 

research has identified the major consumer 

trends shaping the future of food and nutrition. 

At FiEurope, the premix expert will showcase 

a range of concepts that demonstrate how 

manufacturers can tap into them with innovative 

new products. 

They have been created to provide an 

example of a possible “good for you” range: 

• Good Guts: In Prinova’s most recent research, 

gut health emerged as the concern most likely 

to affect consumers’ purchase decisions. This 

light and refreshing lemon ginger tea for immune 

support and digestive health is designed as the 

perfect addition to their daily routines. It includes 

two powerful prebiotics, Aquamin ® and inulin, 

as well as L-Glutamine – a primary fuel source 

for immune cells in the gut. They are combined 

with an expertly formulated blend of vitamins 

James Street, Global Marketing Director at Prinova, 

said: “Prinova’s in-house expertise and research 

insights have helped us to identify the key trends 

shaping the future of food and nutrition. At FiEurope, 

it’s all about inspiring manufacturers to tap into 

them. Whether it’s the rising demand for cognitive 

wellbeing, the ‘sober-curious’ trend in beverages, 

or innovative new sports nutrition solutions, we’re 

continually tracking the many ways that consumers’ 

needs are changing. And as these new concepts 

demonstrate, we have the portfolio of ingredients and 

the expertise to help you meet them.” 

FiEurope will take place between the 19th and 

21st of November 2024 at Messe Frankfurt. 

Prinova will exhibit at Stand 3.1K70, where 

visitors will also be offered a sneak preview of preworkout 

ingredient CitraPeakTM . Set to launch in 

Europe in 2025, the clinically supported product 

is the first 100% soluble form of hesperidin – a 

flavonoid that occurs naturally in citrus fruits. 

8 FOOD & INGREDIENTS INTERNATIONAL DECEMBER 2024

In front of the supermarket 

shelves no more than 20 seconds 

An average time a consumer spends in front 

of the shelves is surprisingly short: between 4 

and 20 seconds. This was revealed by Professor 

Vincenzo Russo, an expert in neuromarketing 

and consumer psychology at the IULM 

University in Milan, during the event Fruit and 

Vegetables and Neuromarketing: Understanding 

Consumers in a Changing World organised by 

CSO Italy sponsor of the Fresh Up Your Life 

project together with the European Union. 

The data highlights how quick and instinctive 

purchase decisions are, driven mainly by 

emotion rather than rationality. Our brain, 

when called upon to make choices quickly, tends 

to ‘trick’ us and create a kind of bias in our 

perceptions. The packaging, its colour or shape, 

the appearance of the product and many other 

factors can influence our perception in a way 

that is sometimes different from reality. 

‘The consumer does not choose rationally - it 

is emotion that is the main lever in purchasing 

decisions, decisions that take place in a fraction 

of milliseconds,’ Professor Russo explained. If, 

as a result, the decision to buy or not to buy a 

product is made in such a short space of time, 

the risk is that the choice of fruit and vegetable 

product itself is based solely on price or habit. 

A very serious risk that would detract from the 

intrinsic value of the product. 

determine whether a consumer will buy fruit and 

vegetables. A purchase where the role of speed 

of communication with which the consumer 

choices makes it crucial that the product is able to 

communicate its values effectively. 

‘It is therefore crucial that the high-quality 

standards that characterize fruit and vegetables 

produced in Europe are properly communicated 

especially for exported products,’ says Luca Mari, 

Head of European Union projects at CSOItaly. 

‘American consumers also choose and do it 

quickly. Thus, our products to be effective will 

have to evolve and learn how to communicate the 

increasing European protection that characterizes 

them.’ It is within this framework that the 

information communication campaign ‘Fresh Up 

Your Life’ aims to showcase the finest examples of 

fresh and processed European fruits and vegetables 

within the USA and United Arab Emirates. 

This is the maximum time the average 

consumer takes before deciding 

whether to buy a product, even when 

it comes to fruit and vegetables 

The importance of emotional involvement also 

emerges from the correlation between memory and 

emotion. Russo emphasized how the amygdala, 

which is responsible for managing emotions, and the 

hippocampus, which is responsible for the formation 

of long-term memories, work together to create 

memorable shopping experiences. ‘It is this overlap 

between emotion and memory that has crucial 

implications for influencing our ability to remember 

a product, a brand, and, therefore, to choose it 

again in the future,’ the lecturer concluded. 

Therefore, it is necessary to consider these issues 

very well when presenting fruit and vegetables on 

foreign shelves, especially overseas, because that 

will be the window display that will most often 

DECEMBER 2024 

FOOD & INGREDIENTS INTERNATIONAL 

9

The Gulfood Manufacturing 2024 exhibition, one of the largest events 

for the food and beverage manufacturing industry, once again set 

new standards in showcasing transformative innovations, sustainable 

solutions, and advanced technologies. Hosted at the Dubai World Trade 

Centre, the event attracted thousands of attendees from across the globe, 

representing an extensive network of industry professionals eager to 

explore the future of food manufacturing. 

Gulfood Manufacturing 2024: 

A groundbreaking showcase 

of innovation and sustainability 

in the food industry 

This year’s Gulfood Manufacturing focused on 

three key themes: Sustainability, Automation, 

and Digital Transformation. These themes 

resonated across all aspects of the show, from 

keynote speeches and panel discussions to 

exhibitor booths and product demos. As industry 

leaders navigate challenges such as supply chain 

disruptions, changing consumer preferences, 

and environmental concerns, the event offered a 

timely platform for discussing actionable solutions. 


Highlighting cutting-edge innovations 

A remarkable array of new technologies debuted 

at this year’s show, emphasizing efficiency, 

safety, and scalability for manufacturers. 

Exhibitors presented innovations ranging from 

automated processing machinery to precision 

quality control systems and digital platforms. 

AI and machine learning solutions were at the 

forefront, enabling manufacturers to streamline 

operations and reduce waste. 



11

A spotlight on sustainability 

Sustainability emerged as a core focus in 

2024, with nearly every sector of the food and 

beverage manufacturing process under scrutiny 

for environmental impact. Exhibitors introduced 

systems designed to reduce energy consumption, 

optimize water usage, and minimize waste. 

Circular economy models, whereby resources are 

reused or repurposed to reduce overall waste, 

were prominently featured. This commitment 

to sustainability was reinforced in numerous 

workshops and sessions, with industry experts 

discussing how companies can achieve their ESG 

(Environmental, Social, and Governance) targets. 

Insightful sessions and networking 

opportunities 

The 2024 event included an impressive lineup of 

expert speakers from around the world, offering 

insights into emerging trends and critical issues 

facing the industry. Keynotes and panel discussions 

covered a variety of topics, including advances in 

automation, regulatory changes, market trends, and 

food safety. The Innovation Tours, guided journeys 

through the event’s most cutting-edge exhibits, 

provided attendees with an immersive experience 

and a firsthand look at pioneering technology. 

Notably, several companies showcased novel 

ingredient solutions aimed at addressing 

consumer demand for healthier and more 

sustainable food products. Plant-based 

alternatives, clean-label ingredients, and ecofriendly 

packaging solutions took center stage, 

reflecting the growing trend towards transparency 

and eco-consciousness in food production. 


Looking ahead 

As Gulfood Manufacturing 2024 comes to a close, 

it leaves an indelible mark on the industry, setting 

the tone for what’s to come in food manufacturing. 

The exhibition showcased that the future of 

food production lies in sustainable practices, 

advanced automation, and continuous innovation. 

Companies are poised to embrace these trends 

as they navigate an evolving landscape filled with 

both challenges and opportunities. 

With anticipation building for next year’s event, 

the food and beverage manufacturing sector 

can look forward to continued advancements, 

fueled by the collaborations and insights shared at 

Gulfood Manufacturing 2024. 

Networking was another highlight, with dedicated 

zones set up to foster connections among 

suppliers, distributors, and manufacturers. The 

atmosphere was vibrant, as industry players took 

advantage of opportunities to build partnerships, 

explore collaborations, and share ideas. 



13

Highlights Tetra Pak’s unwavering commitment to innovation and 

sustainability within the food processing and packaging industry. 

Tetra Pak recognized as 

‘Sustainable Company of the Decade’ 

at Gulfood Manufacturing 2024 

Tetra Pak, the world’s leading food processing and 

packaging solutions company, announces today 

its selection for the “Sustainable Company of the 

Decade” award at the Industry Excellence 2024 

Awards during Gulfood Manufacturing 2024. 

The prestigious recognition highlights Tetra 

Pak’s unwavering commitment to innovation 

and sustainability within the food processing 

and packaging industry. The company is leading 

sustainability efforts in a multitude of ways, starting 

from the packaging material across the product 

portfolio to advancing sustainable manufacturing 

in its own factories and those of its customers. 

By utilizing cutting-edge equipment, Tetra Pak 

is launching next-generation products while 

simultaneously revamping production facilities to 

minimize water, waste and energy consumption. 

Through innovative food packaging solutions, 

Tetra Pak is scaling access to safe nutrition with 

sustainable packaging and reducing food loss and 

waste. With a legacy of pioneering solutions, Tetra 

Pak continues to set benchmarks in promoting and 

contributing to a circular economy. 

Tetra Pak’s participation at Gulfood Manufacturing 

2024 showcased the company’s most recent 

contributions to addressing global food production 

challenges through innovative approaches. Tetra 

Pak displayed how it effectively recycles its products 

with a two-storey mega booth made entirely from 

Tetra Pak recycled carton packages. Additionally, 

the company introduced the first-ever cow-free 

milk concept product produced through precision 

fermentation, alongside new plant-based milk options. 

By embracing new food sources, such as plant-based 

foods and alternative proteins, while integrating 

innovative technologies, Tetra Pak can pave the way 

for alternative approaches to food production. 

Marcelo Piva, Sustainability Director for the Middle 

East and Africa at Tetra Pak, commented: “This 

award is not just a recognition of our achievements 

but a reflection of our commitment to sustainability 

at every level of our operations. We believe that 

by continuously innovating and collaborating with 

our partners, we can make major strides toward a 

more sustainable future of food systems, reducing 

our environmental footprint while ensuring safe 

and nutritious food for everyone, everywhere.” 

As Tetra Pak celebrates this significant 

achievement, the company remains steadfast 

in driving change across the food and beverage 

industry and providing cutting-edge solutions that 

align with evolving market and consumer needs. 


Eevia lands first order 

for side stream product 

c. KSEK 342 (KEUR 30) 

Eevia Health PLC (“Eevia” or “The Company”) 

received the first sales order from a new 

pilot customer for two of its liquid sugar 

concentrates, which are side streams from the 

berry extract production. The order was for c. 

KEUR 30 in revenue. 

At Eevia, sustainability is at the core of our 

operations. Since last year, we have been 

working diligently to valorize our various side 

streams from the production of berry extracts. 

We have earlier reported sales of other side 

streams, such berry powders, and some lowconcentration 

powders. Another significant 

side stream from the berry extract production is 

liquid sugars and organic acids. 

Eevia constantly seek innovating to reduce waste. 

During the production of one berry batch of, 

say, 9-10 tons, Eevia will get c. 100 kg extract. 

However, in parallel, the manufacturing process 

also yields almost 10 tons of a liquid that contains 

c. 10% berry sugars, organic acids, and other 

compounds. This volume of liquids has until 

recently been discarded to the waste stream due 

to the high volume. It is not a desired component 

in the wastewater by the municipal authorities, 

as it creates Biological Oxygen Demand in the 

wastewater treatment plant. However, Eevia has 

now successfully tested concentrating this volume 

of liquid up to a level of 65% solids (dry matter) 

and offered this for sale. Eevia has named this 

new product Liquid Sugar Concentrate. 

After much effort, we have identified and agreed 

with a pilot customer, who has qualified the 

samples we have sent and will receive the first 

commercial shipment this week of approximately 

eight tons of Bilberry Liquid Sugar concentrate 

and two tons of Tart Cherry Liquid Sugar 

concentrate. The revenue will be c. KEUR 30, 

although we are not being utterly exact on the 

figures for competitive reasons. 

The customer, a North European operator of 

berry products, berry juices, juice concentrates, 

and purees, is headquartered in Benelux, but has 

operations in multiple countries. The product 

they receive will be sold to food manufacturers to 

replace corn sugars in bilberry and other jams and 

purees, creating a more authentic product. 

“This is quite a big breakthrough for Eevia, 

which will significantly impact our product 

profitability on berry extracts. So far, these 

volumes have been going to wastewater and 

have been only costs for us. With these efforts, 

we will be able to create revenues with low 

effort and low additional costs. Furthermore, 

the pilot customer was already impressed with 

the samples’ quality and indicated readiness to 

take several hundred tons per year. For every 

1,000 tons of berries we consume for extract 

manufacturing, we will be able to produce 100- 

150 tons of the liquid sugar concentrates,” says 

Petri Lackman, Eevia’s CTO, who secured the 

first sale for Eevia. 



15

SIG expands 

its SIG Neo 

filling machine 

portfolio with 

the global 

launch of SIG 

Neo Slimline 

15 Aseptic 

during Gulfood 

Manufacturing 

SIG, a leading packaging solutions provider, 

announced the expansion of its SIG Neo 

filling machine portfolio, featuring the world’s 

fastest and most flexible aseptic carton filling 

machine for multi-serve formats. With the debut 

presentation of SIG Neo Slimline 15 Aseptic 

at Gulfood Manufacturing in Dubai, held from 

November 5-7, SIG launched another cuttingedge 

filling machine for multi-serve aseptic 

carton packs, capable of filling up to 15,000 SIG 

SlimlineBloc packs per hour – a 25% increase 

in output compared to SIG’s standard filling 

machines for family-sized formats. 

As food and beverage manufacturers face an 

increasing need for high output and flexibility, 

TCO-improved, and sustainable options, the SIG 

Neo technology platform offers groundbreaking 

solutions. The new SIG Neo Slimline 15 Aseptic 

machine not only accelerates production speed, 

but also maintains a compact footprint, making 

it an ideal solution for producers looking 

to increase capacity without costly facility 

expansions. In an industry where floor space is 

at a premium, flexibility and quality are essential 

and the total cost of ownership is a priority, 

SIG’s ability to significantly boost output per 

square meter is a game-changer. 

The SIG Neo technology represents a major 

leap forward in filling machine innovation. 

Designed to meet the evolving needs of the 

F&B sector, it enables manufacturers to 

seamlessly switch between 1L, 750mL and 

500mL packaging volumes, products from 

multiple categories and packaging materials. 

“With the SIG Neo platform, we’re addressing 

key industry challenges,” said Christoph 

Wegener, Chief Markets Officer at SIG. “Our 

customers are seeking higher production 

capacity, improved efficiency, and the ability to 

adapt to changing consumer trends. The SIG 

Neo Slimline 15 Aseptic delivers uniquely on 

all these fronts. It offers the industry-leading 

waste rate of less than 0.5%, smart digitalization 

Groundbreaking 

industry news: 

Catering to the industry’s 

need for fast growth 

and flexible production. 


in operations, and up to 15% reduced Total 

Filling Costs compared to SIG’s standard filling 

machines for multi-serve aseptic cartons. 

With this top-tier performance, we enable our 

customers to scale up their filling line capacity 

to up to 70 million packs per year. Of course, 

our SIG Neo filling machine portfolio is designed 

to run our SIG Terra suite of even lower carbon 

aseptic carton packaging materials.” 

Additional features of the SIG Neo Slimline 15 

Aseptic filling machine include the state-of-theart 

SIG Neo HMI (Human-Machine Interface) for 

intuitive operation and to generate smart insights 

on the filling machine’s performance. Added 

to this is SIG Neo Shield for enhanced sterile 

airflow and shielding during bottom sealing and 

pre-folding making it possible to remove up to 

95% particles from the air, leading to top quality 

and extended production cycles. Furthermore, 

semi-automatic cleaning capabilities will be 

included on the SIG Neo platform providing 

superior cleaning results and shorter downtime. 

Gavin Steiner, Chief Technology Officer at SIG: 

“As the food and beverage industry continues to 

evolve, SIG is setting a standard for fast, flexible, 

and sustainable filling technology. The SIG 

Neo Slimline 15 Aseptic is a testament to SIG’s 

commitment to innovation, helping manufacturers 

achieve growth, efficiency, and quality like 

never before. This is particularly interesting for 

manufacturers who want to grow fast – even with 

limited space. I am proud of the SIG team, who 

have succeeded in developing a ground-breaking 

technology that meets the industry’s need for 

rapid growth and flexible production.” 

Going forward, SIG plans to bring these 

cutting-edge SIG Neo technology advancements 

to further aseptic carton filling machines for 

even more packaging formats in both its multiserve 

and single-serve portfolio. 



17

Shiru secures $16 Million 

to accelerate AI-Powered 

ingredient discovery revolution 

• Series B funding quickly follows the launch of 

ProteinDiscover.ai, Shiru’s groundbreaking AIpowered 

ingredient discovery platform. 

• Global companies now contract with Shiru to 

discover and develop high-value, sustainable proteins. 

• The new investment will support Shiru’s 

expansion as more partners realize the benefits of 

AI-driven ingredient innovation. 

• Shiru, the pioneer in AI-powered ingredient 

discovery, has secured a $16 million investment 

round as it leads a revolution in how ingredients are 

discovered and developed across multiple industries. 

Shiru’s flagship platform, ProteinDiscovery. 

ai, hosts the world’s largest database of natural 

proteins from plants and microbes. The AI-driven 

platform enables corporate partners in food, 

personal care, agriculture and advanced materials 

to swiftly identify and test highly functional, natural 

ingredients. The results include dramatically 

reduced R&D and product development costs, 

accelerated time to market and high functional 

capabilities from nature-identical products. 

“AI-powered discovery isn’t only the future of 

ingredient innovation - it’s here today, and we’re 

eager to expand our capabilities across flavor, 

skincare and agriculture,” said Dr. Jasmin Hume, 

Founder and CEO of Shiru. “Our technology 

dramatically reduces development timelines and 

costs, empowering R&D teams to revolutionize 

products, categories and industries through 

our platform, enabling valuable innovation and 

competitive advantage.” 

The round, bringing Shiru’s total funding to 

$36 million, was led by longtime investor S2G 

Ventures, with participation from CPT Capital, 

Lux Capital, Nourish Ventures, and Meach Cove 

Capital. This investment will fuel Shiru’s ambitious 

growth plans, expanding its ingredient portfolio 

and enhancing ProteinDiscovery.ai through new 

commercial partnerships and expanded offerings. 

Shiru’s recent advancements underscore its 

leadership position in ingredient innovation: 

1- A joint partnership with Ajinomoto Health & 

Nutrition to develop and scale sweet proteins, a 

long-sought goal in the food industry. 

2- The introduction of OleoPro, a highperformance, 

structured fat alternative that 

recently received a USPTO patent; and uPro, 

the active protein ingredient in OleoPro. 

3- Confirmed partnerships with global leaders 

including Griffith Foods to discover, pilot and 

scale sustainable food ingredients. 

“While we’re starting with proteins, our 

vision extends far beyond,” Hume added. 

“ProteinDiscovery.ai is just the beginning. We’re 

building a comprehensive platform that will 

revolutionize ingredient discovery across multiple 

molecular classes, driving innovation that 

benefits both industry and consumers.” 


Döhler and 

FGF Trapani 

Form joint 

venture to 

revolutionise 

citrus fibre 

solutions for 

F&B industry 

Döhler has announced a joint venture with 

FGF Trapani, a renowned specialist in citrus 

farming and processing. This partnership aims 

to revolutionise the use of citrus fibres as natural 

texturisers in food and beverage applications. 

Thus, customers get access to premium, costeffective 

and minimally processed citrus fibre 

solutions that address market trends for healthier 

and environmentally friendly ingredients. 

Döhler’s extensive experience in natural 

ingredients and ingredient systems as well as 

their application in F&B, combined with FGF 

Trapani’s lifelong heritage and expertise in citrus 

farming and processing, provides innovative 

alternatives to traditional hydrocolloids that excel 

in gelling, thickening and stabilising applications. 

As key provider in the F&B industry, Döhler 

now expands its product range with an advanced 

portfolio of citrus fibres that is developed for 

high-performing product textures, enhancing both 

consumer appeal and product differentiation. 

Focus on customer benefits and 

application expertise 

Customers all over the world will benefit from this 

collaboration having direct access to high-quality 

and minimally processed citrus fibres. In response 

to the increasing demand for health-promoting 

ingredients, this collaboration provides natural 

fibres that support dietary goals, including fibre 

enrichment and reduced use of artificial additives. 

This empowers brands to develop products that 

cater to health-conscious consumers. 

The joint venture’s citrus fibres offer versatile 

applications across various product categories, 

from beverages and dairy to bakery and sauces. 

This versatility allows manufacturers to innovate 

across their portfolios, creating new and exciting 

products with improved texture, mouthfeel and 

health promoting claims. 

Strategic benefits of vertical integration 

and sustainability 

FGF Trapani’s production facility, strategically 

located in one of the world’s largest lemongrowing 

regions, ensures a reliable supply of 

premium raw materials. By processing citrus 

fibres directly from fresh lemon peels, the joint 

venture guarantees access to a pectin-rich product 

that combines the benefits of both soluble and 

insoluble fibres. This vertical integration allows 

for maximum quality control and sustainability 

throughout the supply chain, supporting the 

production of highly functional ingredients that 

meet stringent industry standards. 

With a focus on sustainable production practices, 

the partnership delivers environmentally friendly 

citrus fibres that align with consumer values. By 

utilizing by-products of citrus processing, this 

initiative is contributing to a more sustainable food 

and beverage production. 

Meeting consumer demand for healthier 

and organic ingredients 

The joint venture between Döhler and FGF 

Trapani is timely, as consumers increasingly 

demand cleaner, minimally processed and 

organic-quality ingredients. Citrus fibres, derived 

from natural raw materials, are well-aligned with 

these market trends, offering a functional and 

sustainable ingredient that meets the needs of 

health-conscious consumers. 

As a global leader, Döhler continues to lead the 

market in the development of next-generation 

natural ingredients. With a deep focus on innovation, 

Döhler supports their customers in creating products 

that offer enhanced nutritional value, superior 

sensory experiences and sustainable credentials. FGF 

Trapani’s expertise in citrus processing and organic 

cultivation further strengthens this initiative, ensuring 

that the joint venture remains at the forefront of 

citrus fibre innovation. 



19

Bolthouse Fresh Foods 

wins 2024 Best Sustainable 

Packaging Award at The Global 

Produce & Floral Show 

Bolthouse Fresh Foods, in partnership 

with Columbia Packaging Group, has 

been awarded the prestigious 2024 Best 

Sustainable Packaging award at The 

Global Produce & Floral Show. This 

recognition highlights Bolthouse Fresh 

Foods innovation and dedication to 

sustainability, particularly their use of 

home compostable packaging for their 

organic baby-cut carrots. 

The award, which celebrates excellence 

in sustainable packaging, reflects the 

growing demand for eco-conscious 

products and Bolthouse Fresh Foods 

leadership in this field. Their awardwinning 

packaging, produced by 

Columbia Packaging Group, not only 

ensures freshness but also provides a 

sustainable alternative to traditional 

plastics, reducing the environmental 

impact of packaging waste. 

“We’re proud to support Bolthouse 

Fresh Foods in their journey to lead the 

produce industry in sustainability,” said 

Michael Delano, Product and Marketing 

Manager at Columbia Packaging Group. 

“This award-winning collaboration with 

Bolthouse Fresh Foods demonstrates 

that we can deliver innovative, high-quality 

solutions that meet consumer demand for 

eco-friendly packaging.” 

The Biolo ® home compostable packaging 

used by Bolthouse Fresh Foods is 

derived from renewable sources and 

certified by TUV Austria to break 

down in home compost environments, 

significantly reducing waste and 

promoting a circular economy. 


New consumer research 

reveals widespread demand 

for new naturally derived 

sugar alternatives 

Most American consumers are now aiming to 

reduce their sugar intake, and continue to look 

for new, better-tasting, non-caloric alternatives. 

Recent consumer research commissioned 

by food and beverage ingredient innovator, 

MycoTechnology, Inc., examines attitudes toward 

sugar reduction and high-intensity sweeteners, 

uncovering key opportunities in the market. 

MycoTechnology partnered with Brightfield Group 

to gather proprietary, AI-driven insights among a 

sample of US adult consumers, finding that sugar 

is the top item people want to reduce in their 

diets. However, 75% also wish there were bettertasting 

non-caloric options, highlighting taste as a 

major pain point in the current market. 

Of those who are actively reducing their sugar 

intake, 71% report that they do so by eating 

fewer sweet foods, versus only 31% that are using 

products with non-caloric sweeteners, indicating 

room for improvement across reduced sugar 

formulations. Additionally, 7 in 10 consumers 

that use non-caloric, naturally derived sweeteners 

report that they would be interested in new 

options. The survey also showed widespread 

interest in clean label ingredients, combined with 

negative perceptions of artificial sweeteners. 

“Innovative fermentation technologies have allowed 

us to target common challenges, establishing a 

clean sweetness profile with proven safety and 

digestibility performance, and low cost-in-use,” 

added Ranjan Patnaik, Ph.D.,MycoTechnology’s 

CTO. “This new solution is designed to address 

the top concerns of consumers, presenting an 

opportunity for food and beverage innovators to 

meet demands and stand out on the shelf.” 

MycoTechnology will host a workshop at 

BevNET Live on December 9th in Marina del 

Rey, California, featuring findings from their 

proprietary consumer research and an exclusive 

tasting of Honey Truffle Sweetener. Led by 

Caroline Schwarzman, attendees will explore ways 

to maximize customer satisfaction using innovative 

approaches to sugar reduction and flavor. Visit the 

event page to learn more and register. 

“This research demonstrates clear demand in the 

market for new, appealing sweeteners that are 

derived from nature,” said Caroline Schwarzman, 

MycoTechnology’s Head of Business Development. 

“Sugar reduction is top of mind for consumers, 

but many feel that achieving this goal requires 

sacrifice—on taste, price or perceived health risks. 

This trade-off is preventing the reduced sugar 

market from reaching its full potential.” 

In response to this critical food system 

challenge, MycoTechnology is developing the 

first ever sweet protein from honey truffles, 

offering an unparalleled solution for sugar 

reduction. Following the achievement of 

several technical and safety milestones, the 

company continues to scale production and is 

collaborating with food and beverage innovators 

to bring Honey Truffle Sweetener to market. 

7 in 10 consumers that use non-caloric, naturally derived 

sweeteners report that they would be interested in new options, 

according to research commissioned by MycoTechnology, Inc. 

(Photo credit: Getty Images) 



21

©dusanpetkovic_iStock 

Food manufacturers will need to build 

resilience and flexibility into business models 

whilst embracing emerging technologies. 

Yannick Verry, Brand Director of Food ingredients Europe & Americas, 

looks at how the food industry can future-proof itself by building 

resilience and sustainability into its supply chains and operations. 

Six steps to a sustainable and 

resilient food future 

According to latest reports, the global economy 

is beginning to recover from a series of recent 

shocks that disrupted supply chains and sent 

energy costs and inflation soaring. 

Whilst Europe’s recovery is more subdued 

than that of other developed economies, the 

European Central Bank’s Q3 economic outlook 

still predicts a return to growth by next year, 

with inflation at 2% by mid-year. 

Packaging design will need to deliver 

circularity and functionality, 

by encompassing such strategies 

as lightweighting, biodegradability, 

compostability and recyclability. 

For the food industry, these signs that inflationary 

pressure may be subsiding will come as a huge 

relief. For some time, manufacturers have been 

the ‘squeezed middle’ in a sandwich of downward 

price pressure from retailers and rising raw 

material costs from suppliers. 


AI-powered systems can analyse large volumes 

of data very quickly. 

flexibility into business models whilst embracing 

emerging technologies. 

Preparing for an uncertain future will also involve 

prioritising sustainability over short-term gain. 

Resilience and sustainability go hand in glove as 

many of the strategies that address sustainability 

also build resilience. For example, localising supply 

chains not only reduces the potential impact 

of disruptions, but can also reduce the carbon 

footprint of ingredients. Similarly, on-site energy 

generation limits exposure to market fluctuations 

whilst contributing to Net Zero commitments. 

Managing a global portfolio of food industry 

events gives Informa Markets a unique view on 

how the industry is adapting to these macroenvironmental 

changes. It also gives us insights 

into the technologies and solutions that can 

equip food businesses to cope with present day 

realities and future unknowns. 

However, the promise of recovery comes with 

no guarantees. Geopolitical tensions continue to 

threaten financial stability and extreme weather 

events are likely to become more frequent. 

Food manufacturers face increasingly 

uncertain market conditions, and this presents 

unprecedented challenges for guaranteeing a 

consistent, safe and sustainable food supply. In 

order to operate effectively in this landscape, 

manufacturers will need to build resilience and 

In this article, we share six strategies that can 

help manufacturers strengthen resilience and 

sustainability performance, and outline some of 

the innovations that underpin these approaches. 

#1 Embrace environmental technology 

There are numerous existing and emerging 

technologies that can improve the resource 

efficiency of food manufacturing operations, 

thereby insulating them against future 

energy price fluctuations and feeding into 

sustainability commitments. 

Advanced monitoring and control systems that 

utilise Industry 4.0 technologies such as smart 

©Petmal_iStock 

AI is already starting 

to make its mark 

in the food industry. 



23

©pressmaster / AdobeStock 

Vertical farms allow for the cultivation of crops 

closer to the source of consumption, and use 

considerably less water than outdoor agriculture. 

meters in conjunction with AI and real-time data 

analytics can optimise the energy performance 

of factory equipment and enable predictive 

maintenance, whilst variable frequency drives 

(VFDs) can reduce energy consumption. 

Equipment can also be fitted with heat recovery 

systems that capture and reuse waste heat from 

processes like baking, frying and pasteurisation. 

This recovered heat can be used for preheating 

water, air, or other processes, reducing overall 

energy consumption. 

The adoption of electrification technologies can 

help food operators reduce their reliance on 

carbon-intensive processes and maximise the 

benefits of on-site renewable energy generation. 

Induction heating, ohmic heating, radio frequency 

and microwave technologies are among the 

emerging solutions in this field. 

#2 Manage risk with supply chain 

traceability and transparency 

Under EU law, ‘traceability’ is the ability to 

track any food through all stages of production, 

processing and distribution. In practice, 

traceability serves multiple purposes: it enables 

authorities to swiftly identify and isolate unsafe 

foodstuffs in the event of a scare; it gives 

consumers visibility on where their food comes 

from; and increasingly, it is a risk management 

tool. If supply chain leaders have multi-tier 

transparency, it makes it easier for them to identify 

and mitigate risks in their supply chains, and 

ultimately allows them to anticipate disruptions. 

Blockchain technology could have a 

transformational role to play here, providing much 

needed transparency and traceability across food 

supply chains, and resolving issues around data 

security privacy and security. 

An entire software solutions industry has sprung 

up around traceability, which, as well as harnessing 

the power of blockchain, draws on data-based 

technologies such as polygon mapping, forensic 

origin testing and AI, to give manufacturers and 

their customers a more accurate and detailed 

picture of a product’s origins. 

As supply chains become more complex and 

fragile, businesses will become increasingly 

reliant on digitalised systems to given them a 

comprehensive view of their supplier networks 

to easily monitor product origins, inventory, 

shipments, and supplier and product sustainability. 

#3 Explore novel food solutions 

Increasing climate variability is exposing the 

vulnerabilities and risks of agriculture-based food 

systems, providing a strong impetus to develop 

techniques that decouple food production from 


land use and contribute to a more sustainable food 

system. Technologies that can support this shift 

include vertical farming, molecular agriculture, 

cellular agriculture and precision fermentation, 

and it is likely that all will feature in the foodscape 

of tomorrow if regulatory, infrastructure and cost 

barriers can be overcome. 

Vertical farms, which provide a controlled, 

consistent growing environment, will build 

resilience and predictability into food systems. 

Vertical farms allow for the cultivation of crops 

closer to the source of consumption, and use 

considerably less water than outdoor agriculture. 

Precision fermentation is poised to prove its 

value in the production of proteins, enzymes, 

flavourings, fats and colours, using microbes as 

‘cell factories’ for growing these ingredients. 

Molecular agriculture – which genetically 

programmes plants to synthesise other 

substances, such as animal- or dairy-identical 

proteins – is another decoupling technology 

tipped as having disruptive potential. 

Cellular agriculture – a technique that enables the 

cultivation of animal cells without the animal – is 

another branch of biotechnology that is likely to 

figure in the food system of the future. 

#4 De-risk growth and increase flexibility 

through contract and custom manufacturing 

The food contract manufacturing industry has 

grown rapidly in recent years in Europe, and 

is forecast to expand by over 9% (CAGR) up 

to 2030 1 . More food brands and retailers are 

choosing to work with contract manufacturers, as 

they recognize the role this can play in building 

resilience and flexibility into their business models. 

Contract manufacturing offers an efficient strategy 

for growth without the risk associated with capital 

expenditure; this is particularly beneficial for 

startups or brands looking to scale up quickly, as 

well as retailers focusing on their core business 

rather than manufacturing. The flexibility afforded 

by contract manufacturing is another important 

factor in its favour; companies can adjust 

production levels based on market demand without 

significant investments in infrastructure, workforce 

or supply chain for raw materials. 

However, retailers and brands are still responsible 

for what is in their products, and will need to 

work in partnership with contract manufacturers 

to satisfy tightening requirements around supply 

chain mapping, traceability and environmental 

and human rights due diligence. 

On the other hand, custom manufacturing plays a 

crucial role in the food ingredients world. Custom 

manufacturing involves creating unique, bespoke 

products based on specific client requirements. 

Custom manufacturers bring a wealth of 

expertise and flexibility to the table, helping 

finished F&B products manufacturers innovate 

and differentiate their offerings. 

By working closely with custom manufacturers, 

brands can develop new flavours, formulations, 

and packaging solutions that cater to evolving 

consumer preferences and market trends. 

Moreover, custom manufacturing allows brands to 

respond quickly to changing market demands and 

regulatory requirements. 

#5 Pursue packaging solutions that protect 

product and planet 

Packaging choices are fundamental to achieving 

resilient and sustainable food systems. Packaging 

can make a positive contribution to waste 

reduction by protecting products and prolonging 

shelf life, but it can also have detrimental 

consequences for the environment if it is not 

designed with circularity principles in mind. 

Circularity will become even more prominent 

in the mix with the implementation of the 

Packaging and Packaging Waste Regulation 

(PPWR). Packaging design will need to deliver 

circularity and functionality, without trade-offs for 

food waste and spoilage. 

This encompasses various strategies, including 

lightweighting, biodegradability, compostability and 

recyclability, but above all, it requires innovation. 

On the materials side, bioplastics derived 

from renewable sources such as corn starch, 

sugarcane and algae are gaining traction as 

alternatives to conventional plastics. Emerging 

approaches include chemical recycling to 

enable multi-layer plastics to be recycled, and 

depolymerisation using catalysts, enzymes and 

microorganisms to break down plastics. 

Active and intelligent packaging is another 

exciting area, with innovations like 

thermochromic ink and condition indicators 

demonstrating waste reduction potential, and UV 

tags, digital markers and sensors promising to 

bolster traceability and recyclability. 



25

©Nilrat Wannasilp / iStock 

Technologies that can support this shift include 

vertical farming, molecular agriculture, 

cellular agriculture and precision fermentation. 

development of novel ingredients and molecules 

of importance. In this way, AI can save 

companies millions and eliminate wasted effort 

from the R&D process. 

AI can also provide consumer and market 

insights to inform product development efforts. 

It can help brands to predict market trends 

and assist them with decisions such as what 

packaging format to adopt, what claims will 

resonate with consumers and when to launch, 

reducing the risk of market failure. 

#6 Invest in data-based decision making 

Digital twins and AI have the ability to 

revolutionise many processes within food 

businesses by providing data-driven insights. 

Digital twins, which replicate processes or 

machines in a virtual environment, provide a 

risk-free model for testing changes, whether that 

is a move to a new recipe or packaging format, 

a scheduling change or the purchase of a new 

production line. Projects can be de-risked and costoptimised 

and time to market dramatically reduced. 

AI is already starting to make its mark in the 

food industry, primarily through AI-powered 

systems that can analyse large volumes of data 

very quickly. A number of startups are harnessing 

this capability to streamline the discovery and 

In future, it is likely that digital twins and AI will 

increasingly be used in combination with one 

another to unlock new insights and augment 

their respective value. 

Food Technologies & Solutions at Fi Europe 

Solutions in all of the six areas above will be 

showcased in the Food Technology & Solutions 

Zone at Fi Europe, which takes place from 19-21 

November 2024 in Frankfurt. The zone caters 

to food industry professionals seeking practical 

and innovative ways to optimise their supply 

chains and future-proof their operations, from 

R&D to delivery. For 2024, the area has been 

expanded this year to accommodate growing 

interest and will feature over 80 companies, 

including: contract manufacturers, foodtech 

startups, food safety and lab tech providers, 

packaging technology pioneers, digital tech firms, 

environmental solutions specialists, and more. 

1 

https://www.researchandmarkets.com/reports/5916905/europe-food-contract-manufacturing-market-size?srsltid= 

AfmBOopT8oujmgLWBJmXZ4HHOESblcX7GzDJBsQ17tLS8Ei0Vca-GmZq 

© KamranAydinov / Freepik 

Equipment can also be fitted 

with heat recovery systems 

that capture and reuse waste heat 

from processes like baking, 

frying and pasteurisation 


ioactive flavonoid content protects it against 

environmental stressors such as cold, drought and 

UV radiation—a mechanism that can be directly 

applied to human cell protection. 

Once entirely absent from European fields 

and plates, tartary buckwheat has now been 

rediscovered by GoodMills Innovation, which uses 

it to produce antioxidant-rich RUTIN X ® Powder. 

Tartary 

Buckwheat: 

Powerful 

Natural Cell 

Protection 

With RUTIN X ® Powder, 

GoodMills Innovation 

introduces a powder 

with potent antioxidant 

properties designed for 

use in dietary supplements. 

RUTIN X ® Powder is a finely milled powder 

derived from tartary buckwheat grains. Unlike the 

more well-known common buckwheat, tartary 

buckwheat contains significantly higher levels of 

flavonoids and a greater variety of antioxidants. 

The rutin content alone is 100 times higher than 

that of the common variety. RUTIN X ® Powder is 

non-extracted thus retaining its natural form, and 

can be used in a variety of dietary supplements to 

combat oxidative stress. 

Broad Spectrum of Flavonoids and High 

Rutin Content 

In addition to the primary flavonoids rutin and 

quercetin, tartary buckwheat contains more than 

90 other flavonoids. Rutin is a potent bioflavonoid 

characterized by strong antioxidant properties 

which neutralize free radicals, thus protecting cells 

from oxidative damage. This helps strengthen 

the immune system and protect against chronic 

diseases. Rutin also plays a significant role in 

promoting healthy ageing, as properly functioning 

cells are an essential part of the process. 

Improved Bioavailability and Mild Flavor 

Utilising its renowned expertise in grain 

processing, GoodMills Innovation is the only 

company in Europe to have developed a patented 

process that neutralizes the naturally bitter 

notes of tartary buckwheat while improving the 

bioavailability of rutin. As a result, RUTIN X ® 

Powder is natural, finely ground and has a light 

brown colour, mild and lightly roasted taste. 

Beyond its high rutin content and complex 

flavonoid profile, it also provides valuable 

minerals, vitamins and fiber. 

Versatile Applications for Dietary 

Supplements 

Finely milled RUTIN X ® Powder is suitable for a 

wide range of applications in dietary supplements. 

It can be used as a standalone ingredient - 

with health claims supporting immune system 

functionality - or in combination with other 

functional ingredients to support a “healthy 

ageing” positioning. For instance, it could be paired 

with the wheat germ concentrate SpermidineEvo ® , 

which also supports cellular health. 

Tartary buckwheat originates from the Himalayas, 

though GoodMills Innovation now cultivates this 

ancient plant in Germany’s Lüneburg Heath 

and Mecklenburg-Western Pomerania. Extreme 

weather conditions and nutrient scarcity forced 

tartary buckwheat to develop survival strategies 

over thousands of years. Its exceptionally high 



27

TOSLA Nutricosmetics announced the results 

of the clinical study for their new unique Lumina365 supplement, 

offering an additional layer of sun protection. 

TOSLA Nutricosmetics launches LUMINA365: 

A revolutionary formula for 

sun protection ensuring healthy tan 

As sun protection becomes an increasingly 

critical part of skincare routines and awareness 

of UV exposure’s long-term effects rises, the 

demand for sun care innovation is high, and sunprotective 

supplements are catching consumer 

appeal. According to Mintel report 40% of UK 

women are interested in supplements that can 

protect against UV damage. 

In response to this demand, the Europeanbased 

TOSLA Nutricosmetics recently 

unveiled clinical results from its Lumina365 

supplement. Chief Innovation Officer Uros 

Gotar explains, “We saw an opportunity in the 


suncare market for multifunctional products 

that not only protect but enhance skin’s 

appearance. Lumina365 represents this new 

wave of ‘beautifying’ sun protection, combining 

functional benefits with aesthetic appeal.” 

Lumina365 is a tasty vegan supplement that offers 

a dual approach to suncare. A blend of natural 

ingredients and targeted vitamins proven to bolster 

skin’s UV defenses by neutralizing free radicals and 

reducing melanin-induced redness—with awardwinning 

VELIOUS flavor technology for an 

enjoyable daily routine. Squeezed in a 25 ml daily 

shot, this formula has a great Sicilian red-orange 

taste, transforming sun protection into a delight! 

Sustainability 

With consumers increasingly aware of potential 

risks from chemical sunscreens, Lumina365 

provides an alternative free from harmful 

chemicals that may impact marine ecosystems 

or raise concerns over hormonal disruption. This 

is a significant draw, as 50% of German Gen 

Z consumers express worry about potentially 

harmful ingredients in sun protection products. 

As the innovation driven contract manufacturer 

TOSLA Nutricosmetics continues its work, offering 

something beyond the typical sun care products, 

Patricija Bajc, the Head of Marketing team 

explains, “We wanted to deliver a solution that fits 

seamlessly into people’s daily routines.” and adds, 

“The question we constantly ask ourselves is, how 

can we deliver a product that people genuinely 

need and love, in a format that brings them joy?” 

Are you ready to try it? 

*These statements have not been evaluated 

by the Food and Drug Administration. 

The product is not intended to diagnose, 

treat, cure, or prevent any disease. 



29

No compromise: 

Nutritious food with 

optimal taste and texture 

Innovative ingredients from 

Loryma boost fibre and 

protein content in bakery 

products, pizza and pasta. 

Food ingredient specialist Loryma offers 

functional solutions to improve the nutritional 

value of pasta, pizza and various other indulgent 

baked goods. Lory ® Starch Elara, a fibre-rich 

wheat starch, increases fibre content in products, 

while the wheat-based Lory ® Protein range 

further boosts protein levels. Manufacturers 

can easily adapt to current market trends, for 

example, for protein-rich baked goods[1], by 

using these ingredients to create products with 

an enhanced nutritional profile. Thanks to their 

unique technological properties, these ingredients 

can also optimise taste and texture, and ensure a 

smooth production process. 

Perfect inclusions for nutrient-enhanced 

formulations are Lory ® Protein H11 and D11, 

both part of the Lory ® Protein range, as well as 

the extruded Lory ® Tex Powder. They are high 

in protein and neutral in taste, making them 

ideal for protein enrichment in baked goods 

such as bread, pizza, biscuits and cookies, as 

well as pasta products. Lory ® Protein D11 is an 

extruded, denatured wheat protein, while Lory ® 

Protein H11 is hydrolysed and can improve the 

extensibility of high-gluten doughs. Both varieties 

are pH- and heat-stable, ensuring optimum 

performance during production. 

“As consumers are becoming more healthconscious, 

demand for nutritious, lower-calorie 

products is soaring,” explains Birgit Grünloh, 

Product Manager for Baked Goods & Pasta. 

”Demand for protein-rich, baked goods is 

particularly strong right now, too, as revealed by 

Innova Market Insights. With our multifunctional 

ingredients, manufacturers can easily jump on 

the bandwagon. Without altering the production 

process or compromising on quality, they can 

create end products that are both nutritionally 

and sensorially superior.” 

Lory ® Starch Elara has a fibre content of 90 per 

cent and is largely indigestible by the human 

body. By partially replacing flour or semolina, 

manufacturers can produce high-fibre baked goods 

such as muffins, toast and pizza, as well as pasta 

products with a lower carbohydrate content. As 

fibre contains only about 2kcal/g compared to 

4kcal/g for carbohydrates, overall calorie count 

can be significantly reduced using Lory ® Starch 

Elara. The wheat starch is a tasteless and odourless 

powder with a very low water-binding capacity. 


Boeing: Air cargo traffic 

to double by 2043 as emerging 

markets drive growth 

• Global freighter fleet to grow to 3,900 airplanes 

over the next 20 years, including production and 

converted airplanes 

• Demand boosted by e-commerce and 

geographically shifting supply chains 

• Express carrier traffic to more than triple 

With a strong air cargo market exceeding prepandemic 

levels, Boeing [NYSE: BA] forecasts 

continued long-term growth, saying air cargo 

traffic will increase by an average of 4% per 

year through 2043. These projections appear in 

Boeing’s 2024 World Air Cargo Forecast (WACF), 

the biennial overview and long-term outlook for 

the air cargo industry. 

“As the quickest and most reliable way to move 

goods, air cargo’s sustained growth has returned 

the industry to its long-term trend,” said Darren 

Hulst, Boeing vice president of Commercial 

Marketing. “There will be many drivers for 

continued freighter demand over the next 20 years, 

including expansion of emerging markets and 

global growth in manufacturing and e-commerce.” 

Further insight from the 2024 WACF: 

• The global air cargo fleet is forecast to rise to 

3,900 airplanes by 2043, a two-thirds increase 

from 2,340 freighters in 2023. 

• Driven by demand in high-growth Asian 

markets, the large widebody freighter fleet will 

nearly double. 

• Nearly half of production and conversion 

deliveries will replace retiring freighters with more 

capable and fuel-efficient models — due to recent 

market needs, many older jets remain in service. 

Regional movers: 

• East and South Asian markets will see the 

highest traffic growth per year, driven by 

expanding economies and consumer demand. 

• With the Asia-Pacific fleet expected to nearly 

triple, carriers in that region will require the 

most deliveries (980), followed closely by North 

America (955). These two regions will account for 

more than two-thirds of global deliveries. 

• India’s domestic air cargo market will 

nearly quadruple as express and e-commerce 

networks expand. 

Express carriers forecast: 

• Express carriers will serve one quarter of the air 

cargo market (up from current 18%). 

• Express carriers are poised to grow faster than 

the industry average due to an increasing role in 

e-commerce distribution and the expansion of 

express networks in emerging markets. 

By the numbers: 

Freighter deliveries (2024-2043) 2,845 

Production 1,005 

Conversions 1,840 

Delivery types 

Standard-body 1,250 

Medium widebody 785 

Large widebody 810 



31

GNT to showcase EXBERRY ® 

rainbow with colorful snack bar 

experience at Fi Europe 2024 

the power of EXBERRY ® with our colorful snack 

bar experience. We want to inspire manufacturers 

to think creatively about how they can use plantbased 

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. 

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 will demonstrate the potential of its plantbased 

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. 

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 highquality, 

sustainable colors for generations to come.” 

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 event took place in the sea saltworks of the Ses Salines Natural Park, 

a benchmark in sea salt production, in harmony with nature and 

the conservation of unique ecosystems, such as wetlands, dunes and 

underwater meadows, fundamental for the health of the Mediterranean. 

SEASALT Europe celebrates 

in Ibiza the First Annual Meeting 

of European sea salt producers 

to promote collaboration and 

sustainability in the sector 

Ibiza became the setting for the first meeting 

of European sea salt producers, an initiative 

organized by SEASALT Europe to promote 

networking and collaboration within the sector. 

The meeting was held in the Natural Park of Ses 

Salines, an environment which houses sea saltworks 

managed by one of the members of the association, 

Salinera Espanola, the host for this encounter. 

The meeting, also conceived as an open day, 

aimed to connect sea salt companies, both those 

who are already members of the association and 

those interested in joining. Although most of the 

participants belong to SEASALT Europe, the 

event was open to any European sea salt supplier 

wishing to explore collaboration opportunities and 

share knowledge about sea salt production. 

The beauty of the Ses Salines Natural Park, 

known for its biodiversity and unique avifauna, 

served as the backdrop for this meeting. Ses 

Salines is an outstanding example of how salt 

production can coexist in harmony with the 

preservation of natural ecosystems. 

Among the attendees were representatives from 

Infosa, Bras del Port, Salinera Espanola, Andaluza 

de Sales Marinas, Salinas de Levante, Salinas 

de Cadiz, Theodorou Salt and other important 

players in the sector. In addition, the participation 

of new stakeholders, such as Solana Pag, brought 

a dimension of growth and diversity to the event. 

Gonzalo Diaz, President of SEASALT Europe, 

said: “This meeting is a milestone for our 

industry. Collaboration between European sea 

salt works is essential to preserve our cultural and 

environmental heritage, while driving innovation 

and sustainability in sea salt production. Together, 

we are forging a future where the quality of our salt 

and respect for our ecosystems go hand in hand.” 

The event served to lay the groundwork for future 

collaborations, exploring how innovation and best 

practices can strengthen the competitiveness of 

this sector and promises to be a significant step 

towards the consolidation of a strong and united 

network of sea salt companies in Europe. 



33

HIFOOD and Crust & Crumb 

Bakery win 

“Plant-Based Excellence Awards” 

with protein-enriched pizzas 

The two awardwinning 

pizza 

concepts are 

a tribute to the 

results that can 

be obtained 

in innovating 

food through 

co-development. 

• The Plant-Based Excellence 

Awards are a comprehensive 

awards scheme judging new 

plant-based food concepts and 

goods for their taste, visual 

appeal, sustainable packaging 

and attractive margins, with 

the aim of championing the 

excellence coming from the 

plant-based industry. 

HIFOOD and Crust & Crumb 

Bakery were able to achieve 

the Gold and Silver Medal 

together thanks to a strategic 

collaboration between the 

HIFOOD – company 

specialized in the research, 

development, and production 

of natural ingredients, and part 

of CSM Ingredients group – 

and Crust & Crumb Bakery 

– the largest manufacturer in 

Ireland of ambient, chilled, and 

frozen dough-based products 

– have won two Plant-Based 

Excellence Awards. The two 

companies received the awards 

for their joint submission 

of plant-based, wood-fired 

pizza concepts enriched 

with PROTEIOS, HIFOOD’s 

Textured Vegetable Proteins, 

as follows: 

• Gold Medal: Protein 

Woodfired Pizza with Semi- 

Dried Tomatoes, Basil, and Kale 

• Silver Medal: Protein 

Woodfired Alt-Meaty Pizza, 

layered with slow-cooked 

seasoned mushrooms, altmeat 

chorizo and pepperoni, 

jalapenos, and red onions. 


two companies. Indeed, by 

combining Crust & Crumb 

Bakery’s expertise in crafting 

pizza bases, topped pizzas, 

garlic breads, wraps, and 

flatbreads, with HIFOOD’s 

knowhow in developing and 

applying innovative addedvalue 

ingredients of natural 

origin, it was possible to create 

the two award-winning pizza 

concepts. The pizza bases, in 

particular, are made with slow 

fermented sourdough, hand 

stretched and baked to woodfire 

perfection on lava stones, 

enriched with PROTEIOS, a 

Textured Vegetable Protein 

(TVP) that is all-natural, 

allergen-free, and GMO-free. 

This co-development approach, 

a hallmark of HIFOOD’s way of 

working, sets a new standard in 

the plant-based pizza category, 

underscoring the value of 

synergy. 

“We are honoured to 

receive two Plant-Based 

Excellence Awards in 

partnership with Crust & 

Crumb. This recognition 

not only underscores the 

groundbreaking potential 

of our PROTEIOS TVPs in 

enhancing bakery products 

but also celebrates the power 

of collaboration and of codevelopment” 

declared James 

Dedman, General Manager 

UK & Ireland for CSM 

Ingredients group. 

Crust & Crumb Bakery 

emphasized in their statement 

that: “Crust & Crumb is 

honoured to have won two 

Plant-Based Excellence 

Awards—Gold and Silver— 

recognising our commitment to 

innovation in plant-based foods. 

The creation of our proteinenriched, 

wood-fired pizzas 

with HIFOOD directly responds 

to the growing consumer 

demand for protein-rich, plantbased 

options. As more people 

seek to incorporate protein into 

their plant-based diets, products 

that deliver both on nutrition 

and flavour are increasingly 

important. 

By enhancing our pizzas 

with HIFOOD’s PROTEIOS 

textured vegetable proteins, 

we’ve crafted a product that 

combines authentic taste with 

substantial protein content, 

allowing consumers to enjoy 

a traditional pizza experience 

while meeting their nutritional 

goals. This achievement 

highlights our dedication 

to evolving with consumer 

preferences, delivering highquality, 

satisfying options that 

support balanced, plant-based 

diets. At Crust & Crumb, we 

look forward to continuing to 

redefine plant-based offerings 

with products that blend 

artisanal tradition with cuttingedge 

nutritional innovation.” 

As a versatile line of textured 

vegetable proteins that offers 

high protein content and is 

easy to integrate in recipes, 

HIFOOD’s PROTEIOS was 

indeed considered a perfect fit 

for Crust & Crumb Bakery’s 

protein pizzas. Free from 

gluten, soy, and additives, 

PROTEIOS delivers a 

neutral taste and aroma and 

adaptable textures, making 

it suitable for various plantbased 

preparations, including 

bakery goods, sauces, 

plant-based burgers, seafood 

alternatives, and more. 



35

Happy Plant Protein enables 

locally produced healthy and 

affordable plant-based food with 

new patented technology and raises 

EUR 1.8 million to go global 

Happy Plant Protein is commercializing a 

manufacturing process that can produce highquality 

plant protein ingredients with a 70-80% 

protein content. The method can be used with 

existing machinery and without needing to 

overcome time-consuming regulatory hurdles. 

This in turn enables fast development of new 

products and fast market entry. Furthermore, 

it can empower local food manufacturers and 

brands to produce their plant protein, removing 

reliance on overseas sources. 

Researchers behind the 

innovation discovered a 

cost-effective way to produce 

high-quality plant protein 

based on existing extrusion 

technology. The new method 

makes plant proteins 

locally available with minor 

investments, while being 

more profitability for the 

farmers and food industry 

and at the same time more 

affordable for consumers. 

Finnish food technology startup Happy Plant 

Protein, a spinout from VTT Technical Research 

Centre of Finland, has raised EUR 1.8 million 

in pre-seed funding led by Nordic Foodtech VC, 

with Butterfly Ventures and Business Finland 

also participating through a grant. The company 

will use the funding to further develop and 

license its patented technology. 

Current methods to produce plant protein isolates 

do not meet the demands of the food industry or 

consumers due to high pricing of materials and 

the end-products sold in grocery stores. Simply 

establishing a protein isolate factory takes 100 

million euros. Traditional processes to produce 

isolates also use huge amounts of energy and 

water. To produce just one kilogram of protein 

isolate, existing production lines use 14 MJ of 

energy. The method developed by Happy Plant 

Protein reduces energy usage to one seventh of 

the isolate process and cuts down the investment 

required. Furthermore, the process is chemicalfree, 

uses almost no water and generates no waste. 

“There is a need for cost-efficient, environmentally 

sustainable methods to produce high-quality protein 

ingredients. Ensuring food security while making 

food manufacturing more sustainable, we must 

find new, more efficient ways to produce food. The 

approach uses standard extrusion to extract highquality 

plant protein from legumes, such as peas, 

lentils and cereals. The protein ingredients produced 

in this process can then be incorporated into many 

plant-based food products,” says Jari Karlsson, CEO 

and Co-founder of Happy Plant Protein. 

Extrusion plants, which are the basis of 

Happy Plant Protein technology, already exist 

worldwide with more than 5,000 extruder lines 

in use in the food industry. 


“This offers multiple opportunities to utilize the 

technology we have developed. By combining 

existing technology with Happy Plant Protein’s 

process, the investment and operating costs of 

producing plant protein can be slashed by up to 90% 

compared to current technologies,” says Karlsson. 

The technology’s potential extends beyond mere 

cost savings. High-quality plant protein could be 

produced locally without huge investment, which 

makes it accessible to small local mills and food 

manufacturers, as well as big global food brands. 

“Instead of relying on processing plants in other 

countries or overseas, local mills could produce 

plant protein independently and even increase 

the value of certain crops like pea or fava bean. 

This model bypasses the traditional global supply 

chain, allowing for the use of local crops and 

reducing the carbon footprint associated with 

food production and transport. By offering the 

license and technical know-how for its customers’ 

existing factories, Happy Plant Protein supports 

the creation of sustainable food systems and 

provides economic opportunities for farmers and 

local food processors,” says Karlsson. 

“Consumers have been eager to try new plantbased 

food products, but the first-generation 

products did not meet expectations due to their 

taste, structure, price and health properties. 

Most of these challenges are caused by the 

current high-capex chemical isolate production, 

which is making the actual food products very 

expensive, highlighting off-flavours and lacking 

their natural beneficial dietary elements, like 

fibres. As Happy Plant Protein is licensing its 

technology globally, more natural, healthier 

and affordable food from local ingredients will 

become available to consumers,” says Mika 

Kukkurainen from Nordic Foodtech VC. 

Happy Plant Protein aims to license the 

technology to food manufacturers worldwide. 

“Happy Plant Protein is the newest one in the 

line-up of VTT’s spin-offs contributing to a 

more sustainable and resilient food system. The 

technology and the new company stem from 

VTT’s long-term research excellence in plant 

protein ingredients, underlining the importance 

of persistent RDI investments. Our goal at VTT 

is to create global and national impact with 

our research as well as to create new deeptech 

startups,” says Tiina Nakari-Setälä, Vice 

President and leader of VTT’s biotechnology 

and food research area. 



37

Westfalia Fruit, a leading multinational supplier of avocados and 

fresh fruit, is proud to announce its inaugural shipment of avocados 

from South Africa to China. This milestone marks a significant 

expansion of the company’s global footprint and underscores its 

commitment to quality and sustainability in the avocado industry. 

This achievement not only strengthens Westfalia Fruit’s presence 

in one of the world’s largest economies but also underscores their 

broader strategy of entering high-potential markets across the 

globe, such as the successful entrance into India a few years ago. It 

represents a major step forward in Westfalia’s global expansion and 

is a landmark achievement for the South African avocado sector. 

Westfalia Fruit celebrates historic 

first shipment of avocados 

from South Africa to China 

On 08 October 2024, the first container of 

South African avocados from Westfalia Fruit 

arrived in Shanghai, where the Shanghai 

Customs conducted the inspection. The historic 

moment and the container will be featured at the 

upcoming China International Import Expo (CIIE) 

in November, where it will be recognised as the 

first such import from South Africa. 


To mark this occasion, an open ceremony 

will be held on 10 October 2024, at Huizhan 

Market in Shanghai, with some of the avocados 

being sent to retail supermarkets across 

southern and northern China. 

This shipment follows the successful conclusion of 

a phytosanitary agreement between South Africa 

and China, signed in August 2023, after years 

of dedicated efforts to secure access to this vital 

market. With China’s rapidly growing demand 

for fresh produce, particularly premium fruits 

like avocados, South Africa is well-positioned to 

diversify its export markets. 

South Africa’s geographical advantage— 

shorter transit times compared to Latin 

American suppliers—gives the country a 

competitive edge in delivering fresh, highquality 

avocados to China. This development 

positions South African avocados as a 

premium product in the Chinese market, 

providing a timely alternative to other 

international suppliers, especially during peak 

seasons when supply constraints are common. 

As one of the world’s largest markets, China 

represents a tremendous opportunity for 

Westfalia Fruit. This market access will enable the 

company to ensure a steady supply of avocados 

during critical periods, enhancing its position as a 

global leader in the avocado industry. 

Hans Boyum, Commercial Director for Africa 

at Westfalia Fruit, commented: “As we celebrate 

our first shipment of Westfalia Fruit avocados 

to China, we are thrilled to mark this significant 

milestone for our company and the South 

African avocado industry. This achievement not 

only highlights our commitment to quality and 

sustainability but also reinforces our dedication 

to expanding our global footprint. We look 

forward to sharing our exceptional avocados with 

consumers in China and establishing a strong, 

lasting presence in this vibrant market.” 

China’s expanding middle class and increasing 

demand for healthy, nutritious food make it a 

key growth market for South African avocados. 

Westfalia Fruit is well-positioned to meet this 

demand and contribute to the sector’s growth 

by ensuring a reliable and high-quality supply of 

avocados to Chinese consumers. 

This achievement highlights Westfalia’s ongoing 

efforts to explore new markets, expand its global 

reach, and provide fresh, sustainable produce to 

consumers around the world. 



39

Açaí at COP16: 

Colombian Governors celebrate 

partnership for environmentally 

friendly cultivation 

The development of the Açaí production chain as 

an alternative for the preservation of the Amazon 

Forest, job creation, and support for peace was 

one of the highlights of COP 16 (United Nations 

Conference on Biodiversity), which ended this 

Friday (1) in Cali, Colombia. At least three 

different departments signed memorandums 

of understanding with the Colombian-Brazilian 

company Kaapuri Açaí, which participated in the 

event to present its proposal for producing açaí 

Memorandums of understanding have been signed between three 

governors and the Colombian-Brazilian company Kaapuri Açaí. 


powder, taking advantage of Colombia’s great 

potential for fruit production. Colombia alone has 

the capacity to produce 1/3 of the current world 

production—about 600,000 tonnes, generating 

200,000 direct and indirect jobs. 

Among the departments that intend to develop 

actions to organize the production chain 

in partnership with Kaapuri are Guainía, 

Putumayo, and Nariño. With the conclusion 

of COP16, teams from the governments and 

the company, along with NGO CorpoCampo, 

Humboldt Institute, and Isacta Institute from 

Brazil, will develop joint agendas to define what 

type of activity will be promoted in each region. 

The Governor of Nariño, Luis Alfonso Escobar 

Jaramillo, will visit Brazil on the 15th to tour the 

facilities of Açaí Kaa in Belém, Pará state, which 

is responsible for developing the technology to 

be implemented in Colombia. 

The head of international business development 

at Kaapuri, João Luiz Rezende, believes that 

other departments/regions in Colombia will 

join the project in the coming weeks. “We 

also have ongoing agreements and are quite 

confident that açaí is the path to generating 

thousands of jobs in Colombia.” 

Representatives from over 40 governmental 

and non-governmental organizations attended 

an event hosted at COP by Kaapuri, where the 

project for Colombia was detailed. “We believe 

that other partnerships will also emerge from 

this meeting, just as there is the possibility 

that other institutions that visited our booth 

will also join the project, which was very well 

received by the government of Colombia and is 

supported by Brazil, through the embassy and 

its agriculture department,” added Rezende. 

For the company, açaí is one of the few 

agricultural products in the world capable 

of ensuring high productivity, scale, and 

profitability without harming forests. This is a 

significant advantage in a world increasingly 

looking for natural superfoods committed to 

environmental preservation. 



41

FloZein Products acquires 

MasterCoat ® line 

of confectionery coatings 

FloZein Products, a leader in specialty plant-based 

coatings, is pleased to announce the acquisition of 

the MasterCoat ® line of confectionery glazes and 

polishes from LBB Specialties. This acquisition 

strategically positions FloZein Products as a key 

provider of high-performance coating solutions for 

the gummy and chocolate panning markets, with 

MasterCoat ® offering unique formulations that 

enhance product appearance, texture, and durability. 


The MasterCoat ® line has been developed 

to meet the evolving demands of the 

confectionery industry, aligning with trends 

toward premium, sustainable, and clean-label 

products. FloZein Products will now exclusively 

sell and support MasterCoat ® , giving gummy 

and chocolate manufacturers a trusted, 

innovative solution to achieve exceptional 

results in shine, texture, and coating durability. 

Key Benefits of the MasterCoat ® Line: 

• Enhanced shine and texture, elevating product 

aesthetics. 

• Improved durability and shelf life, helping prevent 

bloom in chocolates and stickiness in gummies. 

• Sustainable and clean-label formulations, 

offering a natural alternative that meets consumer 

expectations for transparency and quality. 

“We are pleased to be the new home of the 

MasterCoat ® brand,” states Rachel Freedman, 

President of FloZein Products. 

“These products, when combined with our zeinbased 

coatings, will give us a complete portfolio 

of high quality confectionery products. Adding 

MasterCoat ® to our zein based confectionery 

coatings gives our customers, old and new, choices 

of both zein and shellac based glazes and polishes. 

FloZein Products will continue to provide top 

notch technical service and technical expertise.” 

“We are excited that the ownership of the 

MasterCoat ® portfolio and brand will be transferred 

to FloZein Products” said Mike DeGennaro, Senior 

Vice President of LBB Specialties. “As an existing 

co-manufacturer of many MasterCoat ® products, 

FloZein Products brings a wealth of experience 

and expertise to ensure a smooth transition. The 

integration of the MasterCoat ® line into FloZein’s 

offerings will be seamless, maintaining the quality 

and reliability our customers have come to expect.” 



43

Future trends 

in fresh produce supply 

Annual report’s in-depth information and expert analysis 

help industry representatives understand 

how fruit and vegetable supply is changing across the globe. 

FRUIT LOGISTICA’s latest annual trend report 

provides the fruit and vegetable sector with free 

and valuable information about the future of 

the global fresh produce trade. Entitled ‘Future 

trends in fresh produce supply’, this year’s report 

highlights the emerging supply chains, new 

sources of supply, and market trends that are set 

to change the business in the next few years. 

With this report, industry representatives 

can do the following: 

• Access exclusive insights from industry leaders 

like Fruitnet, RaboResearch, AgTools, EastFruit, 

and Sensonomic 

• Discover new growth opportunities that can 

drive future expansion of the international fruit 

and vegetable trade 

• Explore the emerging supply potential in the 

southern Mediterranean and how it can reshape 

global markets 

• Dive deep into the booming intra-Asia trade and 

its rapidly evolving dynamics 

• Spotlight fast-evolving categories with detailed 

reports on the freshest trends in produce 

• Unlock sourcing strategies from emerging 

and high-potential supply countries poised to 

transform certain trades 

“All over the world, fruit and vegetable supply 

chains are evolving rapidly,” says report editor 

and Fruitnet Europe managing director Mike 

Knowles. “Driven by changing consumer demand 

in markets old and new, fresh produce trade flows 

are no longer as predictable as they might have 

been even just a decade ago. 

Produced by Fruitnet, the FRUIT LOGISTICA 

Trend Report is available to read now as a free 

download at fruitlogistica.com 


• Strong global interest and the return of well-known brands 

• More synergies with ProSweets Cologne in the scope of the Sweet Week 

• Innovation platform for early product presentation 

• Ticket shop is open immediately 

The preparations for ISM 2025, the leading trade fair 

of the sweets and snacks industry, are already in full swing. 

With over 1,500 exhibitors from 70 countries, the trade fair will 

once again be the international stage for the innovations and 

trends of the sweets and snacks industry from 2 to 5 

February 2025 in Cologne. ISM is co-located with the supplier 

trade fair ProSweets Cologne in the scope of the Sweet Week 

and brings supply and demand together in a targeted manner. 

More than 1,500 exhibitors 

from 70 countries: 

The countdown is on for ISM 2025 

Strong global interest and the return of 

well-known brands 

The current number of applications comprising 

of renowned national and international 

companies shows impressive diversity. German 

brands such Katjes, Krüger, Lambertz and 

Trolli are presenting their latest products, 

whilst international stars like Baronie from 

Belgium, Canel’s from Mexico, Cloetta Holland 

from the Netherlands, Fazer from Finland, 

Millano from Poland and Sölen from Turkey 

will exhibit their innovations. 


The exhibitor, Bifa Biscuits from Turkey, is 

returning to the trade fair after five years and the 

Japanese cult brand, Morinaga, is on board again 

after 20 years of absence. Both companies are 

known for their creative and high-quality products. 

More synergies with ProSweets Cologne in 

the scope of the Sweet Week 

The exhibitors and trade visitors will benefit 

from the co-located ProSweets Cologne, the 

international supplier fair of the sweets and 

snacks industry, again next year. Organising the 

two trade fairs simultaneously in the scope of 

the Sweet Week creates unique synergies, offers 

practical solutions for current challenges and 

promotes the exchange within the industry. The 

close interlinking between ISM and ProSweets 

Cologne creates a platform for production 

managers, research and development as well 

as packaging and ingredients experts that goes 

far beyond a pure trade fair visit and lends 

suppliers and manufacturers the opportunity 

to shape the future of the sweets and snacks 

production. This is further enhanced by 

high-quality contents like those for example 

presented on the jointly organised stages, the 

Expert Stage on the Boulevard and the Sweet 

Week - Talks & Tasting Stage in Hall 10.1. 

Furthermore, a special highlight is the Sweet 

Week Production Summit that is being 

organised for the first time and which brings 

production managers, CEOs and owners of 

the production companies exhibiting at ISM 

together with the supplier industry (exhibitors 

of ProSweets Cologne) in a targeted manner. 

Among others, first-class examples of best 

practice on the implementation of AI tools for 

a cost-efficient and future-proof production 

will be showcased here. Three-minute pitch 

sessions of the supplier industry by ProSweets 

Cologne exhibitors will additionally be held 

here followed by a matchmaking forum in 

the Networking Area to promote concrete 

solutions and business relations. 

“Both trade fairs, ISM and ProSweets Cologne, 

have developed into leading content platforms 

for the sweets and snacks industry and in times 

of rapid market changes offer in-depth insights 

into trends and progress such as sustainable 

packaging solutions and innovative flavours. 

The synergy with ProSweets Cologne allows a 

comprehensive overview of the entire value chain 

and turns the Sweet Week into the ideal platform 

for innovations and business opportunities,” 

commented Sabine Schommer, Director ISM. 

Innovation platform for early product 

presentation 

As an innovation exhibition of the global sweets 

and snacks industry, ISM offers its exhibitors 

the exclusive opportunity to present their 

latest products, trailblazing trends and creative 

innovations in the run-up to the trade fair already 

and generate attention within the industry. 

The New Products Tool is at the disposal of 

the exhibitors with immediate effect: ISM New 

Products Presentation 2025 (ism-cologne.de). 

Ticket shop is open with immediate effect 

The ticket sales for ISM 2025 have begun. 

Visitors from all over the globe are awaited. Trade 

visitors can purchase their ticket for the coming 

event immediately via the ticket shop, prepare 

their visit to the trade fair at an early stage, 

remain up-to-date via the ISM app and plan their 

accommodation in Cologne. 



47

Italian 

packaging 

machinery 

market 

records 

turnover 

in excess 

of €9 Billion 

Packaging machine 

manufacturing continues 

to grow, with turnover 

of €9.2 billion in 2023 and 

exports worth €7.2 billion. 

The automatic packaging and wrapping 

machinery market continues to flourish, increasing 

exponentially year after year and recording a total 

turnover of €9.229 billion during 2023, which 

marks an 8% rise against the previous year. After 

2021 and 2022, this is the third record in a row. 

A significant achievement, with 78.7% of the 

revenues coming from international markets (for 

a total of €7.262 billion), and 21.3% nationally 

(amounting to €1.967 billion). 

This data was reported by Mecs – Ucima 

Research Centre in its 12th National Statistical 

Survey, which provides a snapshot of the 

industry’s performance every year. 594 

companies were surveyed, with employees 

amounting to 38,219. 

The international markets 

Italian manufacturers’ propensity for export, 

especially in the packaging technologies and 

solutions industry, was once again confirmed in 

2023, with foreign turnover accounting for 78.7% 

of the total and amounting to €7.2 billion (up 

10.5 % against 2022). 

The podium of geographical areas remains the 

same: with €2.71 billion in sales, the European 

Union confirms its position as the main target 

area for machines made in Italy, making up 

37.3% of all exports. Asia comes second with a 

turnover of €1.47 billion, representing 20.3% 

of the industry’s total international sales. Third 

place, meanwhile, was held by North America, 

with sales amounting to €1.25 billion, followed 

by non-EU Europe (€651 million), South America 

(€583 million), and Africa and Oceania recording 

€456 and €135.8 million respectively. 

The domestic market 

Sales on the Italian market remained essentially 

stable, making up 22.6% of the turnover, and the 

year closed at €1.9 billion. 

Customer industries 

Breaking down turnover according to the 

various customer sectors, 2023 confirmed the 

predominant position of the food and beverage 

industry, which accounted for 57.1% of total 

revenues. The two sub-sectors of this industry 

also confirmed their individual leaderships in 

the ranking: In 2023, food was the top-ranking 

customer sector, encompassing 30.9% (€2.856 

billion) of the total turnover, with an export 

intensity of 74.5%. The beverages sector takes 


Chair of Ucima, 

Riccardo Cavanna 

second place, representing 26.2% of total 

revenues. 83.3% of sales in this segment are 

destined for international markets. 

Next in the ranking are the tissue market, with 

€1.699 billion (18.4% of the total), followed by 

the pharmaceuticals industry, reaching €1.492 

billion (16.2% of the total), and cosmetics and 

chemicals at the bottom. 

Turnover by production type 

The primary packaging machine family remained 

predominant with 52.4% of turnover, followed by 

the end-of-line, labelling, and ancillary equipment 

segment (27.2%) and secondary packaging (which 

takes up the remaining 20.4%). 

Production structure 

The companies that manufacture packing and 

packaging machinery are mainly concentrated 

along the regional thoroughfare called Via 

Emilia, forming an area that its now known as 

Packaging Valley, although other production 

districts are also located in Lombardy, Piedmont, 

Veneto and Tuscany. The geographical location 

of the companies therefore confirms the 

predominance of the Emilia-Romagna region 

in terms of number of companies, employees, 

and turnover. There are 205 companies based 

in Emilia-Romagna (34.5% of the national 

total), which employ 21,881 people (57.3% of 

the national total) and generate 62.6% of the 

total turnover, which amounts to €5.781 billion. 

Lombardy, Veneto, and Piedmont follow in 

that order. Among the provinces, Bologna and 

Milan rank above Parma (third) and Vicenza 

(fourth) in terms of the number of packaging 

machine companies. But when considering the 

distribution of employment and turnover, the 

dominance of the Emilia area is clear: Bologna, 

Parma, Modena (all in Emilia), and Rimini (in 

Romagna) occupy the first four places, Vicenza 

comes fifth, and Bergamo and Reggio Emilia 

respectively rank seventh and eighth. 

Employment structure 

In 2023, the number of people employed in the 

market grew by 1.2%, rising from 37,753 (2022) 

to 38,219 (2023). “Essentially, the aggregate 

data has confirmed the picture painted by the 

preliminary figures, demonstrating how our 

industry and the entire Italian supply chain have 

established a method that guarantees reliability 

and innovation – stated chair of Ucima Riccardo 

Cavanna -. Our companies keep growing and 

setting themselves new challenges, all the while 

increasingly pioneering solutions that ensure 

they retain their global leadership. As regards the 

domestic market, the introduction of the Italian 

law decree implementing Industry 5.0 provisions 

will give impetus to new investments and drive 

growth in the Italian market.”

Berlin 5|6|7 Feb 2025 

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Food & lngredients International December 2024

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