Food & lngredients International Febuary 2025

ISSN 2149-2611

www.foodingredientsmag.com | FEBRUARY 2025

Stars as fruitful

connections in Berlin

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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THIS

MONTH

HIGHLIGHTS

4

Kerry releases 2025

Global Taste Charts:

Predicting the future

of flavour

7

INEOS Styrolution

recycling solution becomes

finalist for 2025 Plastics

Recycling Awards Europe

9

The European yellow kiwi

is back in Asia

10

Givaudan unveils

a groundbreaking Innovation

Hub in Dubai to drive

growth in South Asia,

the Middle East, and Africa

14

IFF launches TEXSTAR,

pioneering enzyme

set to transform fresh

fermented food textures

26

Shiru launches global search

for beverage partner to

discover and scale natural

sugar replacement

with AI-Powered

ingredient discovery

30

Innovation meets

inspiration:

the future of the meat

and protein industry

at IFFA 2025

2025 Media Kit

FOOD INGREDIENTS INTERNATIONAL

Ayça SARIOGLU

Coordinator

ayca.sarioglu@img.com.tr

Handle with

extra care!

As the global fresh produce industry

gathers in Berlin for FRUIT LOGISTICA

2025, we are excited to present this special

edition of Food & Ingredients International.

This year’s event places pioneering smart

agriculture in the spotlight, offering a

glimpse into the future of fresh produce

through cutting-edge innovation,

technology, and sustainable solutions.

With five dynamic stages, 100 visionary

speakers, and over 1,000 groundbreaking

ideas, FRUIT LOGISTICA is set to drive

the industry forward like never before.

From automation and AI-powered supply

chains to game-changing sustainability

practices, the event serves as the ultimate

platform for fresh ideas and fruitful

connections. The digital transformation

of the fruit trade is accelerating, and this

is where the global industry converges to

shape its next chapter.

As a proud media partner, we are excited

to offer complimentary copies of this issue

to visitors and exhibitors, ensuring that

our readers stay informed about the latest

trends, technologies, and insights that are

shaping the future of the industry. Inside,

you’ll find exclusive interviews, expert

analysis, and highlights from the event—

designed to inspire, inform, and connect

you to the key players driving innovation

in fresh produce.

We look forward to engaging with

you throughout the event and beyond.

Here’s to a fruitful and insightful FRUIT

LOGISTICA 2024!

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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Kerry releases 2025 Global Taste Charts:

Predicting the future of flavour

Kerry has launched its 2025 Taste Charts, a comprehensive

resource on developing trends designed

to guide food and beverage innovators worldwide.

This year’s edition features a carefully curated

selection of tastes and trends, blending global

insights with the expertise of top flavourists and

scientists to help brands anticipate market shifts

and create impactful products.

“The 2025 Taste Charts underscore the

power of innovation in shaping the future of

taste, with trends that are a testament to the

dynamic preferences of consumers across

Asia Pacific, Middle East & Africa. The rise of

premiumisation, reimagined heritage flavours

and street food, fusion fare, and innovative

food formats highlight an industry thriving on

creativity and connection. By blending global

flavours with regional traditions using our datadriven

Taste Charts, we can delight evolving

palates and bring exciting products to market,”

said Claire Sullivan, Vice President, Marketing,

Kerry Asia Pacific, Middle East & Africa.

4 FOOD & INGREDIENTS INTERNATIONAL FEBRUARY 2025

A roadmap to flavour innovation

Kerry Africa Taste Charts major flavours

for 2025 are:

Hot & Spicy:

The Hot and Spicy trend is seeing significant

growth across the African continent.

Consumers want different types of heat and

spiciness to enhance their meals. There is

growing interest in flavours such as Peri-Peri

Chilli, Jalapeno Chilli, Sweet Chilli, and

Habanero Chilli, which add layers to the

continent’s vibrant, aromatic dishes.

THE ART OF

INNOVATION

IPACK-IMA MILAN

27 - 30 MAY 2025

FIERA MILANO - ITALY

Authentic Smoke:

The focus on the use of nutritious, locally

sourced ingredients and innovative

cooking methods signals the revitalisation

of Africa’s culinary traditions. For example,

smoke taste is key in authentic African

dishes, be it Shisanyama or Chicken

Dust in South Africa, Suya or Chinginga

in West Africa, or Mushkaki or Nyama

Choma in East Africa. The barbecued

meat occasion is big in African culture as it

delivers depth of flavour to meals.

Health Halo Botanicals:

The rise of health-conscious dining reflects

the continent’s adaptation to global health

trends while celebrating Africa’s rich

culinary heritage. Spurred by the healthy

indulgence trend and the belief that herbal

and/or florals provide health benefits, local

botanicals such as rose, marula, baobab,

and moringa, are increasingly seen in

products, adding their perceived health

benefits and signature flavour notes.

Street Food Evolution:

Street food is gaining momentum as delicious

and affordable dishes become increasingly

popular. Foodies are creatively combining

local flavours with global influences. Be it

Mexican Kotas or Suya Pasta, the fusion

of traditional African ingredients with

international cuisines appeals to both

locals and adventurous foodies.

Soumya Nair, Global Consumer Research

and Insights Director at Kerry, observed that

consumers want a balance of adventurous

taste profiles and wellness-driven goals.

“Global trends are influencing local markets.

Sichuan spices are found in condiments in

Europe and Indian masalas are enhancing

snack foods worldwide. We see yuzu in

reduced-sugar beverages. This adaptability

of flavours lets brands meet both indulgent

and wellness-focused demands while

respecting unique market characteristics.”

THE ART OF INNOVATION

IS IPACK-IMA.

A full-immersion journey through

the most cutting-edge process

and packaging materials and

solutions: from Food, with the focus

on Grain- Based Food and Fresh

& Convenience, to Liquid Food &

Beverages to Pharma & Chemicals.

Here, creativity and technology

meld to mould the industry.

JOIN US TO EXPERIENCE

FUTURE INOVATION FIRST HAND!

Organize your visit to the

fair, pre-register on

www.ipackima.com

A JOINT VENTURE BETWEEN:

Follow us:

New branch expands

engineering network

The plant manufacturer,

process expert and

engineering service provider

Glatt Ingenieurtechnik

has opened a branch in

Leipzig to tap further

customer potential in

the food, chemical and

pharmaceutical markets.

Weimar, January 2025 - Glatt Ingenieurtechnik

GmbH opened a branch in Leipzig on January 1,

2025, as part of its commitment to the expansion

of customer services and market presence in

Germany, Central and Eastern Europe.

The site in Leipzig city centre, which is easily

accessible by car, train and via Leipzig/Halle

airport, is the perfect location for regional and

international customer meetings as it is situated

in the heart of the Leipzig growth region, which

provides easy access to skilled workers and

numerous scientific institutions.

For Leipzig branch manager Dr Steffen Hillmann,

the business focus is very much on food, feed

and fine chemicals, as well as pharmaceutical

engineering. Going forward, the new branch is

set for expansion and will be home to the plant

manufacturer’s entire product portfolio, process

expertise and engineering services.

Dr Hillmann sees the new office in Emilienstraße

in the south of the city centre as an important

building block in Glatt’s ongoing growth strategy.

‘In the direct vicinity of the Leipzig University

of Applied Sciences, the University Hospital,

the Faculty of Chemistry and Mineralogy, and

the historic station Bayerischer Bahnhof, we are

located right at the interface of research, science,

education and culture,’ he says. ‘We want to use

the new office for networking, customer retention

and the planning and development of new plant

engineering projects in the pharmaceutical,

biotechnology, chemical and food industries.’


INEOS Styrolution, the global leader in styrenics,

is proud to announce that its new polystyrene mechanical

recycling solution for food contact quality has been selected

as a finalist at the 2025 Plastics Recycling Awards Europe

in the category “Product Technology Innovation of the year”.

INEOS Styrolution

recycling solution becomes

finalist for 2025 Plastics

Recycling Awards Europe

The finalists were revealed on January 16[1],

with the winners announced during the Plastics

Recycling Show Europe 2025 in Amsterdam (1-2

April 2025, RAI, Amsterdam).

The new solution, developed with partners in the

food and retail industries[2], has been registered

as a novel technology under EU regulation

2022/1616, ensuring compliance with strict

food contact safety standards. This innovation

enables the mechanical recycling of polystyrene

to achieve food contact quality recyclates, a level

of purity previously only seen in PET bottle

recyclates. Demonstrated through the launch of

the first yoghurt cup made from mechanically

recycled polystyrene, this breakthrough showcases

polystyrene’s unique recyclability and its potential

for fully circular packaging solutions.

Dr. Frank Eisenträger, ECO & Market Development

Manager, says: “We are honoured that our

innovative work in polystyrene recycling has

been recognised by the Plastics Recycling Awards

Europe. Being a finalist highlights the significant

progress we’ve made in delivering circular solutions

for food packaging. We are excited to celebrate this

achievement with our partners and the broader

industry at the awards ceremony in April.”

FEBRUARY 2025 FOOD & INGREDIENTS INTERNATIONAL

7

dsm-firmenich

cracks the code

on ‘udderly

authentic’

plant-based

milk taste with

new SMART

MILK and

DYNAROME ® DA

innovations

dsm-firmenich, innovators in nutrition, health and

beauty, has unveiled groundbreaking solutions

that deliver a truly dairy-like experience in plantbased

drinks. New SMART MILK flavors and

DYNAROME ® DA innovations expertly replicate

the creamy, buttery taste and rich texture of

traditional milk, transforming dairy alternatives like

oat, pea and other plant proteins.

purchasing more dairy alternatives if they featured

a better nutritional profile, dsm-firmenich’s

solutions are uniquely positioned to fulfil market

need. The innovations have been specifically

formulated to mimic the mouthfeel of milk while

offering a nutritional profile that more closely

mirrors traditional dairy, giving consumers a

healthier yet highly satisfying alternative.

Utkarsh Shah, VP Sweet Goods North America

dsm-firmenich Taste, Texture & Health:

“We’ve taken a deep dive into understanding

what consumers truly crave and identified a

significant gap in the market for authentic dairylike

experiences in plant-based beverages. Our new

innovations bridge that gap, offering the indulgent,

creamy flavors that people love without sacrificing

nutrition or values. These advancements represent

a pivotal moment for plant-based options, allowing

consumers to savor the taste they desire while

embracing a healthier lifestyle.”

JoAnn Fritsche, Business Development

Director Sweet Goods North America dsmfirmenich

Taste, Texture & Health:

“Our mission is to transform the perception of

plant-based drinks by delivering the authentic

flavors and textures associated with dairy. With our

latest taste solutions, our aim was to do more than

mimic dairy but rather redefine what plant-based

beverages can be. We’re proud to offer products

that combine the deliciousness of traditional milk

with a nutritional profile that aligns with modern

lifestyle goals, making it easier for everyone to

enjoy their favorite flavors guilt-free.”

By masking off-notes and delivering authentic

dairy flavors, dsm-firmenich brings plant-based

beverages closer than ever to the real thing -

offering consumers a deliciously smooth, milk-like

taste without compromise.

Meeting demand for delicious and nutritious

dairy-like solutions

Drawing on dsm-firmenich’s SmartProteins ®

expertise, the innovative SMART MILK range

has been carefully crafted to capture the creamy,

buttery and rich milky notes that consumers

desire. In tandem, the proprietary DYNAROME ®

DA technology effectively masks off-notes while

offering the authentic mouthfeel of real milk,

ensuring every sip is smooth, clean and delicious.

With 70% of consumers seeking plant-based

options that taste like true dairy and 73% open to


The European yellow kiwi

is back in Asia

Success for the promotion

initiative on the Asian market

of one of the products in the

‘basket’ of fruit and vegetables in

the European programme The

European Art of Taste. The Yellow

Kiwi was in fact the undisputed

star of the operation that involved

10 points of sale for more than

140 promotional moments

between the end of December and

mid-January in Taiwan.

A great opportunity to introduce

this much-loved but still little-known

kiwi variety.

A major promotional activity to

publicise this much-loved variety has

just concluded. Over 140 promotional

moments in 10 sales outlets in Taiwan.

The initiative is part of the promotional

activities of the EU funded project

The European Art of Taste, Fruit&Veg

Masterpieces by CSO Italy.

Sweeter than the traditional green

variety, the yellow kiwi not only

possesses a unique colour and

flavour, but also a wide range of

benefits that make it an ideal choice

for smart snackers.

In addition to its distinctive

flavour, attractive colour and great

nutritional profile, the yellow kiwi

also mellows as it ripens. This

makes it perfect for a dessert or

snack, thanks to its only 54 kcal

per 100 grams. Its soft texture

also makes it a versatile fruit that

can be used in smoothies or ice

cream. Or in savoury dishes where

its sweet character blunts the

savouriness of certain dishes.

An ally in the kitchen but also

outside, the yellow kiwi is also good

for your health: rich in vitamin C, it

is also a powerful antioxidant that

ensures the normal functioning of

the immune system and protects

skin cells from damage and ageing.

The Yellow Kiwi promotional

initiative is part of the activities

planned by The European Art of

Taste, Fruit&Veg Masterpieces, the

project financed by the European

Union, conceived by CSO Italy

and participated by the following

companies: RK Growers, Mazzoni

Group, Apofruit, Origine Group,

and Oranfrizer.


9

Givaudan unveils

a groundbreaking Innovation Hub

in Dubai to drive growth

in South Asia,

the Middle East, and Africa

It was really very exciting to witness the

presentations of Givaudan authorities at the Dubai

premises of the company. Tansukh Jain, Regional

Commercial Manager, Olga Bezukladova, Head

of Regional Innovation, Rafiq Boshra, Consumer

& Sensory Insights Director, Andrew Meredith,

Frontline Technical Head and Saheel Abdelall, Head

of SAMAE Communications, made very impressive

and interesting presentations. The conference

furnished us with information secrets of success in

innovation, novelties, quality and competitiveness.

The details of Giaudan’s investment seem the global

leader in fragrance, beauty and taste wellbeing will

gain more ground in a huge geography.

This ambitious CHF 4.8 million investment

marks Givaudan’s commitment to co-developing

tailored food and beverage solutions that

Givaudan Taste & Wellbeing has taken a strategic leap

in enhancing its reach and innovation capabilities

in the South Asia, Middle East, and Africa (SAMEA) markets

by opening a state-of-the-art Innovation Hub in Dubai.


resonate with regional tastes and preferences,

positioning the company as a key driver in

SAMEA’s evolving food landscape.

Accelerating Regional Innovation and

Co-Creation

Located in Dubai—a dynamic gateway for trade

and innovation—Givaudan’s new 42,000-squarefoot

hub stands as a model of technological

advancement and market responsiveness. The

facility includes cutting-edge laboratories, a cocreation

center, and a Consumer and Sensory

Insights (CSI) center, all designed to expedite

product development. The CSI center enables

Givaudan to integrate real-time consumer

preferences, using data-driven insights to fuel

breakthrough products that cater to local and

regional markets.


11

labs, sensory evaluation stations, and a show

kitchen, the hub is designed to bring cutting-edge

science and culinary artistry together, allowing for

fast adaptation to emerging market demands.

A Vision for Growth and Excellence in the

SAMEA Region

Givaudan’s investment in the Innovation Hub

represents a crucial step in decentralizing its

operations and tailoring its offerings to meet the

diverse and rapidly changing needs of the SAMEA

region, home to a quarter of the global population.

By fostering local autonomy within a global

framework, Givaudan ensures that its products align

with the specific preferences of SAMEA consumers

while adhering to the highest global standards.

Building the Future of Taste

in the Food Industry

With the new Innovation Hub, Givaudan is not

only pushing the boundaries of flavor and sensory

science but also deepening its engagement with

the communities it serves across SAMEA. This

forward-thinking investment reaffirms Givaudan’s

role as a global leader committed to setting new

benchmarks in the food and beverage industry,

making strides toward a future of innovation,

growth, and excellence.

“Our new Hub in Dubai is a game-changer,”

said Tansukh Jain, Regional Commercial Head

for SAMEA Taste & Wellbeing. “It fosters

unprecedented collaboration with our customers to

generate food experiences that elevate the unique

tastes of the region. Dubai’s strategic location,

digital infrastructure, and talented workforce make

it the ideal base for this bold venture. The ease of

doing business here further supports our mission to

innovate and grow, underscoring our commitment

to setting new standards in the food industry.”

Leading with Technology and Science

A core aspect of the new Innovation Hub is

its capacity for rapid prototyping and product

testing, powered by advanced tools such as

ATOM, an AI-powered taste enhancement

platform, and VAS, an aroma development tool

based on consumer feedback. These technologies

enable Givaudan to swiftly transform consumer

insights into tangible products, reducing time-tomarket

for new food and beverage offerings. With

fully-equipped flavor creation and application


EDITION

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DUBAI WORLD TRADE CENTRE

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food commerce — fueling innovation, collaboration,

and the future of food. In 2025, it becomes the

epicentre of a transforming food landscape.

Be where the next era of food begins.

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IFF launches TEXSTAR,

pioneering enzyme set to transform

fresh fermented food textures

New enzymatic solution

promises premium textures

in fermented dairy

and plant-based products,

eliminating the need

for stabilizers.

converts sucrose into poly- and oligosaccharides,

reducing sugar content and delivering a premium

texture with greater smoothness and increased

shine, without traditional starch-based texturants.

Additionally, TEXSTAR improves the taste profile

of plant-based fresh fermented products, reducing

unpleasant beany notes often associated with them.

IFF (NYSE:IFF) announced the launch of

TEXSTAR, an advanced enzymatic texturizing

solution poised to revolutionize the texture of

both dairy and plant-based fresh fermented

products. This innovative enzyme provides the

necessary viscosity in fresh fermented products,

without the use of added stabilizers. TEXSTAR

will enable manufacturers to create products

with unique textures that feature familiar,

consumer-accepted ingredients. Additionally, the

enzyme will allow supply chain fluctuations to

be managed more effectively and reduce Scope

3 emissions relating to texturants.

“As a 100 percent enzymatic solution, TEXSTAR

is a game-changer in the texturants market,” said

Marianne Toftdal, global product line manager,

Dairy Enzymes, IFF. “With nearly two-thirds of

U.K. consumers scrutinizing yogurt ingredients

as closely as other foods, TEXSTAR allows the

creation of delicious, fresh fermented products with

creamy, velvety textures that consumers love, using

familiar and consumer-accepted ingredients 1 .”

Redefining texture

in fresh fermented products

Yogurt’s versatility is reflected in its broad

appeal, with consumers enjoying it for various

reasons. In the United States, 53 percent of

people consume yogurt as a snack 2 , while in

the U.K., 17 percent turn to yogurt to lift their

spirits. When yogurt is enjoyed as an indulgent

dessert, texture becomes crucial, with 42

percent of people seeking spoonable yogurts

with a thick, satisfying consistency. 1

TEXSTAR addresses these consumer needs,

offering manufacturers a competitive edge in the

yogurt market. During fermentation, TEXSTAR


A sustainable alternative to

crop-based texturants

Beyond enhancing texture, TEXSTAR offers two

key benefits. When used as a partial milk protein

replacer, it can reduce the carbon footprint of fresh

fermented products. Additionally, by choosing

an enzymatic solution for texture, manufacturers

can achieve up to 90 percent in texturant-related

Scope 3 greenhouse gas emissions due to

significantly lower usage rates*.

Produced through fermentation, TEXSTAR

mitigates the risks of price fluctuations associated with

crop-based texturants like starch. Its lower dosage

requirement for achieving target viscosity also allows

manufacturers to store more inventory in less space.

[1] Mintel, Yogurt and Yogurt Drinks – UK – 2024 [2] Mintel, Yogurt and Yogurt Drinks – USA – 2023

* The carbon footprint and scope 3 estimations, conducted by IFF’s Life Cycle Assessment team, are based

on preliminary screening calculations. They account for the cradle-to-gate carbon footprints of fresh fermented products and

texturants used by yogurt producers, comparing TEXSTAR with alternatives like modified corn starch and gelatin,

factoring in usage ratios. The actual emission reductions may vary depending on geographical locations,

actual recipes, and sourcing choices. The results have not been independently verified.

© 2024 by International Flavors & Fragrances Inc (IFF). IFF, the IFF Logo, and all trademarks and service marks denoted

with , SM or ® are owned by IFF or affiliates of IFF unless otherwise noted. All Rights Reserved.


15

It’s teatime with King Tea

Established with a strong commitment to the quality and

authenticity of tea, King Tea provides the best tea possible and

becomes the best available option for tea lovers worldwide.

King Tea is a well-known tea manufacturing

company with an emphasis on offering products

with the most incredible flavors. With extra

attention, tea is carefully picked, withered,

rolled, and fermented as part of King Tea’s

expert manufacturing processes. What makes

their tea unique is the fact that it has been

looked after and finely crafted. King Tea was

established with a strong commitment to the

quality and authenticity of tea. This is also

a significant aspect of their ideology, which

extends beyond business and views enterprise

as a kind of human service.

The company’s vision is to provide the best tea

possible and become the best available option

for tea lovers worldwide. Additionally, their

mission is to surprise people’s taste buds with a

variety of bold flavors and bright colors. Their

experienced and professional team is devoted to

helping customers reach their goals.

King Tea is the best choice

It saves time, includes premium raw material, and

preserves the authentic, taste, color, and aroma.

Premium Loose Tea

Taste of Spur: Measured to the minute details,

it’s a treat for the tea aficionado in you, again the

finest of quality assured.

Taste of Revolution: Premium quality with a

perfect taste that you have come to love with a

dash of fizz of Orange.

Taste of Pleasure: Adding the finest Cardamom

to give you a sweet pulse with the utmost quality

& sumptuous taste.

Taste of Serenity: The addition of soothing

Ginger works wonders for your senses as quality

and taste sustain perfectly.

Original Taste: Blended & preserved to

perfection, to give you a taste that satisfies.

Luxury Teabags

King Persian Saffron: Tradition meets

exoticness with Saffron the famous spice of

Kashmir itself being added.

King Kashmiri: Tradition rendered in small bags

of pure satisfaction in each dip and every sip that

you take of it.

King Persian Rose: Freshness added to the ageof-old

traditional blend, to give you a refreshing

new take to savor & enjoy.

King Green ‘Lemon-Zest’: Health comes in

tasteful small bundles, giving you the boost you

expect, every time in every drop.

For distributions / orders, please contact us at:

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Orange and yellow may be popular colors for savory food,

but manufacturers could be missing a rainbow of untapped

possibilities with bolder, unexpected shades, according to

a new survey from leading natural colors company Oterra.

Savory foods don’t have to

play it safe - beyond orange and

yellow lies a world of color

The survey commissioned by Oterra reveals that

consumers are ready to explore a broader color

palette, hinting at exciting opportunities for

creative product development.

“Orange and yellow are traditional favorites among

consumers. But our survey has shown greater

nuance in consumer tastes that could be converted

into new, creative products – and more sales”, says

Phil Cook, head of strategic marketing for Oterra.

Colors have long been known to influence flavor

perceptions, creating excitement, and driving

purchases. However, the survey opens the way for

food and drink manufacturers to create products

that will appeal to consumers in new ways by

matching color preferences to regions with the

associated emotions and combining that with

consumers’ ages, genders and lifestyle.

The survey asked consumers from around the

globe about their color preferences: from overall

appeal, to associated flavor expectations, and the

emotions they triggered.

“The most interesting results of the survey were

the regional variations between perception of

colors – with regions preferring different colors for

the same types of products,” adds Carel Soo, head

of regional marketing for Oterra.

It also revealed that untraditional combinations of

colors and products tempted consumers.

“Pink and green sauces were surprisingly

popular among consumers, who found them very

appealing,” adds Carel Soo. “And red and purple

were popular in foods such as noodles and even

burger buns.”

One of the surprising facts to come out of the

survey was that the same colors provoked different

emotional reactions depending on the region, and

the intensity of the color.

Orange was the most appealing shade for

seasonings globally, followed very closely by

yellow and pink. However, yellow was rated more

appealing in Brazil, France, and India.


Black ranked at the bottom of the pile in

appeal. Whilst many felt black seasonings

were unappealing, they did note them for their

elegance and air of mystery.

Consumers love a colorful sauce!

The most appealing color globally for sauces is

yellow, but as with seasonings, there are regional

variations. Among the top five colors, red stands

out for the US and Europe, purple for Latin

America and pink for Asia. While black is still

bottom of the pile for sauces, it has the highest

acceptance in this application versus the others.

The final category included in the survey was

a group of savory products that are usually not

colored. This included puffed snacks, burger buns,

noodles, and gyoza dumplings.

“What’s really interesting with the products

that aren’t generally colored, is that there is

a strong acceptance for colors in them,” adds

Soo. “There are, of course, regional variations

in shade and strength, but there are real

opportunities here for manufacturers looking to

stand out from the crowd.”

The results of the survey have been made

available in a web-based app that uses

augmented reality to allow marketers and food

and beverage developers to have some fun and

experiment with colored products to test.

Ten countries were surveyed (Brazil, China,

France, Germany, India, Indonesia, Mexico,

Morocco, United Kingdom, United States) with

at least 1000 respondents in each. They were

asked questions about 10 savory applications:

burger buns, burger sauces, dumplings, French

fries, noodles, nuggets, potato chips, puffed

snacks, salad dressings, and savory dips in

different colors.


19

From mango-mania to

a continued rise in functional

everything, the betterfor-you

grocer reveals

its top predictions on what

Midwesterners will be

reaching for most in their

local grocery aisles next year.

Fresh Thyme

Market releases

second annual

top 10 food

trends for 2025

Here are Fresh Thyme Market’s top 10

Midwest grocery trend predictions for 2025:

1. Functional Ingredients:

Consumers want more than just basic nutrition

from their diets and will be seeking out products

that incorporate functional ingredients –

ingredients that provide more targeted and

specific health benefits – like colostrum for its

immune-boosting properties or probiotic cultures

for better gut health.

2. Evolution of the Mushroom:

Adaptogenic mushrooms – which may help the

body manage stress, anxiety and fatigue include

varieties like Chaga, Lion’s Mane and Turkey Tail

– will start to gain momentum. Expect to see more

mushroom-based products in everyday pantry

staples like pasta, broth and coffee, allowing

consumers to effortlessly add its anti-inflammatory

and sleep aid properties to their diets.

3. Rise of Non-Alcoholic, Mood-Enhancing

Beverages (Part II):

Non-alcoholic beverages will become even more

sophisticated as a way to cater to an array of holistic

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

made with plant-based and mineral ingredients

like kava and magnesium because of their moodenhancing

benefits. Beverages that contain multiple

Fresh Thyme Market, a better-for-you, Midwestbased

grocer with a mission to foster healthier

communities by offering real, fresh food, vitamins

and body care products, is unveiling its second

annual food trend predictions for 2025. Driven

by an engaged team who actively source a wide

range of local and national products from reliable

vendors, Fresh Thyme has secured itself as a

trusted grocer for innovation and leading trends.

The report – which is in collaboration with the

leading retail data and intelligence provider

SPINS - is the only one of its kind in the region

and leverages shopping behaviors to spotlight

the top 10 food trends that will shape the way

Midwesterns will shop and eat in the coming year.

“At Fresh Thyme Market, we believe creating a

phenomenal experience for our shoppers and team

members begins long before they walk through

our doors,” said Fresh Thyme Market President,

Liz Zolcak. “Our annual trends report helps us not

only understand the needs of our shoppers, but

ensures we’re exciting them by curating our shelves

with the most fresh, innovative and local products.

Our shoppers are savvy, so it’s important they

know innovation is at our core and we can help

them discover new products – often before they’re

available anywhere else in the Midwest.”


cannabinoids like CBD will also be trending thanks

to their popularity in social settings.

4. Spicy Foods Takeover:

Consumers are demanding more complex flavor

profiles and will be bringing on the heat through

expanded use of more fresh and dried chilis like

ghost chilies, Chilis De Arbol and jalapenos. Keep

an eye out for more hot sauce varieties too –

anything with Pepper X is not for the faint of heart!

5. Mango-Everything (and Everywhere!):

Mangos are finally getting their time in the

spotlight with mango-flavored products showing

up in everything from drinks to snacks, and for

good reason. According to Meghan Sedivy, Fresh

Thyme Market’s registered dietitian, mangoes are a

“nutritional powerhouse” packed with vitamin C to

help support the immune system and are great for

adding sweetness and a creamy texture to foods.

6. Nature’s Natural Sweeteners:

Natural sweeteners like honey, maple syrup and

dates will become more prevalent in 2025 as

consumers continue to look for ways to limit their

refined and processed sugar intake.

7. Boosting Brain Power:

Improved cognitive function will be on everyone’s

minds with supplements like ginkgo biloba,

magnesium and GABA on the rise. These ingredients

are known to enhance mental clarity and focus.

8. We’re heading to Seoul:

The rising popularity of Korean BBQ in recent

years will pave the way for other Korean

ingredients like gochujang and kimchi popping up

in even more kitchens. This growing trend reflects

consumers’ desires to incorporate more bold,

global flavors into their everyday cooking.

9. Next-Gen Sustainability:

Grains and produce grown using Controlled

Environment Agriculture (CEA), like greenhouse

farming and other next-gen practices, that have

significantly less impact on the environment will

have shoppers buzzing, as they should! These items

will see explosive growth in the new year not only

because they’re just as delicious as conventionally

produced items, but they’re more sustainable too.

10. Prioritizing Protein:

While Fresh Thyme is known for its fresh protein

sources like quality meat and seafood, protein

will be breaking out into new categories in 2025.

Shoppers will be flocking to more protein-boosted

options when it comes to everything from cereals,

oatmeal, pasta, pasta sauce and even flavor

bursting queso and jalapeno turkey burgers for

added fuel and nutrition.


21

An in-depth look

at market developments,

economic challenges

and climate impacts

in the fruit trade –

now available for

free on the website.

European Statistics

Handbook 2025

The latest edition of the European Statistics

Handbook is currently available for downloading

on the website of FRUIT LOGISTICA. This

annual publication is a handy collection of

valuable information on Europe’s key markets

and producers, as well as the main fruit and

vegetable flows supporting the import/export

business. The handbook contains detailed

analyses and data that provide an in-depth

look at the developments and challenges in this

sector. The focus is on production volumes and

the international trade in goods. The European

Statistics Handbook helps companies in the

fruit and vegetable sector make better and more

informed decisions. As well as statistics, the

publication contains analyses that make it easier

to understand the production, supply and trade

data of the various European markets.

Five key findings of the European Statistics

Handbook 2025:

1. Difficult economic situation for consumers:

Despite wage rises in 2024, the economic situation

remains difficult for many consumers in Europe.

Prices, in particular for fruit and vegetables,

have continued to rise, making an above-average


contribution to the higher cost of living. However,

purchase volumes are not in decline. Sustainability,

organic and local produce have as yet not been

impacted by the economic situation.

2. Weather extremes are impacting the industry:

2024 once again saw many extreme weather

events which severely impacted the production

and transport of goods. Freezing nighttime

temperatures, heavy rainfall and flooding,

particularly in Central Europe and Valencia,

and the rising spread of new pests posed major

challenges for farmers.

3. Lower operating costs, but continuing cost

pressure: Following cost increases in previous

years, fertiliser prices fell in 2024. At the same time

however, spending on machinery, maintenance

and wages increased. Labour availability remains

a key problem. The price index for operating costs

fell by 9 points, without any positive impact on the

income situation of many farms, however.

4. Geo-political conflicts are influencing the

sector: The conflicts in Ukraine and Gaza and

the results of the European elections in 2024

have strongly influenced the political climate. The

debate surrounding bureaucratic requirements and

cuts in subsidies led to protests, which at times

blocked transport routes. Nevertheless, topics such

as climate action and sustainability are gaining

traction with EU agricultural policymakers.

5. Mixed results in fruit and vegetable production:

While fruit production fell slightly, particularly of

apples, vegetable yields remained stable and in some

cases (onions and peppers) even increased. The

effects of frost and flooding however highlighted the

vulnerability of production to such events.

The European Statistics Handbook is published

by FRUIT LOGISTICA and compiled by

Agrarmarkt Informations-Gesellschaft (AMI) in

cooperation with Fruitnet Media International,

the official media partner.


23

Lufthansa Cargo

exhibiting at Fruit

Logistica 2025

The airfreight of temperature-sensitive perishables

requires the utmost precision in planning and a

specially customized infrastructure. With its globally

recognized expertise, Lufthansa Cargo ensures

reliable compliance with temperature and quality

standards along the entire supply chain. As a longstanding

partner to the fruit and vegetable industry,

Lufthansa Cargo offers specialized logistics solutions

geared to freshness, speed and reliability. The cargo

airline relies on state-of-the-art technology and a

global network to deliver perishable goods safely

and on time to destinations around the world. The

Perishable Centre at the Frankfurt hub, Europe’s

largest temperature-controlled logistics center, is a

pivotal element in this. The center has 20 different

temperature zones between -25°C and +25°C and

trained staff to prepare a wide range of perishable

goods - from fruit and vegetables to fish, meat and

flowers - for worldwide transport. This focus on

quality and safety ensures the optimal transport of

perishable goods and provides sustainable support

for global trade routes.

Focus on sustainability: Sustainable Choice

enables customers to transport in a more

environmentally friendly way

Sustainable transport solutions for the transport of

perishable goods are a special focus of Lufthansa

Cargo’s trade fair presentation this year. Since

September 2021, Lufthansa Cargo customers have

been able to choose the “Sustainable Choice” add-on

service - also for the transport of fresh produce.

The use of Sustainable Aviation Fuel (SAF) reduces

CO2 emissions during transport, combined with

a contribution to high-quality climate protection

projects. Customers can offset a proportion of

the emission reductions achieved in their carbon

footprint. SAF based on waste biomass has a CO2

footprint over its entire life cycle (production, delivery

process, combustion in the engine) that is around 80

percent lower than that of conventional fossil fuel.

Lufthansa Cargo is pursuing a clear strategy

for a more sustainable future and, together with

the Lufthansa Group, has set itself ambitious

climate protection targets: by 2050, the cargo

airline aims to achieve a neutral CO2 footprint

through reduction and compensation measures,

and by 2030, net CO2 emissions are to be halved

compared with 2019. In addition to the use of more

Sustainable Aviation Fuel (SAF), this also requires

high investments in a modern fleet and efficiency

improvements in flight operations. Since 2021,

Lufthansa Cargo has completely converted its longhaul

fleet to Boeing 777Fs. In the summer of 2024,

Lufthansa Cargo took delivery of the 18th aircraft

of this type, currently the most modern cargo

aircraft with the best environmental performance.

“In line with our mission to enable global business,

Lufthansa Cargo connects international markets

and expands trade opportunities for local players.

Egypt is a great example of how innovation and

sustainability efforts can go hand in hand in

global trade. The country plays a leading role in

sustainable agriculture and is a strategic partner

in the international transport of fresh produce,”

explains Oliver Blum, Head of Operations Perishable

Support Team. “Lufthansa Cargo supports these

efforts with energy-efficient cold chain and transport

solutions that bring perishable goods such as fruit

and vegetables fresh and safely to global markets.

With Sustainable Choice, Lufthansa Cargo also

offers its customers the opportunity to reduce the

environmental impact of transporting fresh produce

and thus make a valuable contribution to the

decarbonization of air freight”, Blum continued.

Lufthansa Cargo has been an exhibitor at Fruit

Logistica since 2013. Interested parties are

cordially invited to visit the company at stand C-08

in hall 25. Numerous airfreight experts are looking

forward to discussing current topics and trends

with trade fair visitors.


Avocado Innovation Meets Community Impact:

Westfalia Fruit’s Focus

at Fruit Logistica 2025

• Avocado-Based Dye Brings Natural Color to Life:

Westfalia will introduce a natural dye extracted

from avocado stones. Perseorangin is the pigment

that produces eight vibrant shades ranging from

light yellow to deep reddish-brown. The dye is

already making waves in fashion and is part of

Westfalia’s Total Crop Use strategy, which supports

100% utilization of avocados.

Westfalia Fruit, a global

leader in the avocado

industry, will showcase its

commitment to sustainable

innovations and social

growth through technologies

such as natural avocado dyes

and community-oriented

programmes in Chile. Taking

place between 5-7 February

2025, the event provides an

ideal platform for Westfalia

to present these innovations.

• Supporting Community - Westfalia Wins SDG 17

Award for Tiltil Projects: Westfalia Fruit Group’s

Chilean operation, as part of the Pro Tiltil Alliance,

received an award under SDG 17 (Partnerships

for the Goals) for impactful community projects

in Tiltil. Collaborating with nine companies, the

initiative addresses local challenges through efforts

like a community kitchen enabling food production

and income generation, student internships,

job fairs, and school support. This recognition

highlights the power of partnerships in driving

sustainable development and fostering positive

change within the Tiltil community.

“As the pioneering frontrunner in the avocado

industry, Westfalia is committed to driving

innovation and sustainability,” said Johnathan

Sutton, Group Chief Sustainability Officer. “Our

mission goes beyond delivering quality produce;

it’s about making a positive impact on people and

the planet through sustainable farming practices,

reduced emissions, and water conservation.”

At Fruit Logistica 2025 Westfalia will bring this

vision to life, showcasing initiatives such as natural

avocado dyes, an extended range of innovative

avocado based products, and community programs

illustrating Westfalia’s focus on partnerships and

reinforcing its leadership in the industry.

Some of the highlights at the show

this year will include:

• Syros On Full Display: Westfalia’s recent

acquisition of Syros strengthens the company’s

avocado-based business globally. At the booth,

visitors can explore up to 18 fresh avocado-based

products on the tasting table, tailored for the food

service and retail sectors, showcasing shared values

of innovation and progress in the avocado industry.


25

Weight management benefits

of chicory root fibres

confirmed via systematic

review with meta-analyses

Intake of chicory root fibres significantly reduces body weight,

BMI, fat mass and waist circumference.

A new systematic literature review with

meta-analyses, conducted by Reimer et al [1] ,

demonstrates that chicory root fibre intake

promotes a significant reduction in body

weight, body mass index (BMI), fat mass, waist

circumference and, to a certain extent, body

fat percentage. Based on this review, there

is now even stronger evidence to show that

supplementation with chicory root fibre can lead

to clinically meaningful reductions in body weight

and other weight management parameters.

Obesity is a major risk factor for diet-related

non-communicable diseases. With one in eight

people in the world living with obesity and 2.5

billion adults overweight, [2] weight management

has become a global health priority. With this in

mind, these findings are of key importance, as


they demonstrate that chicory root fibre inulin

and oligofructose are effective and should be

incorporated into products that aim to deliver

science-based, positive results.

Included in the systematic review with metaanalyses,

considered the strongest methodology

in the hierarchy of scientific evidence, were 32

randomised controlled trials and almost 1200

participants. The studies were selected based

on an extensive literature search and review

process that followed the guidelines of the

Cochrane Handbook for Systematic Reviews

and Interventions [3] and the PRISMA standards

of quality for reporting systematic reviews and

meta-analyses. [4] The inclusion criteria for the

studies were based on the consumption of chicory

root fibre in randomised controlled trials that

were designed to gauge its effect on body weight,

BMI, total body fat, body fat percentage, or waist

circumference in adults of all health conditions.

Body weight was the primary outcome parameter

for the systematic review with meta- analyses.

This was determined in 29 of the trials that

involved 1184 adults, and these demonstrated that

supplementation with chicory root fibre resulted in

a statistically significant and clinically meaningful

2% reduction in body weight compared with

the placebo. A priori [5] subgroup analysis based

on chicory root fibre dose also highlighted a

significant reduction in body weight at a dose of

10g/d [6] . In addition, the review revealed that the

effectiveness of chicory root fibre on weight loss

was not reduced over time, but became even more

pronounced. The researchers further reported

that weight loss was achieved independent of the

health status of the individual.

Alongside reduced weight, chicory root fibre was

shown to support reductions in BMI, fat mass and

waist circumference parameters. Also, when the

supplementation lasted for at least 8 weeks [7] , a

reduction in body fat percentage was noted.

Commenting on the findings, Prof. Dr. Raylene

Reimer, University of Calgary, Canada, said:

“Prebiotics have been investigated for their ability

to modulate the gut microbiota and affect various

aspects of metabolic health. This systematic review

and meta-analyses show that inulin-type fructans,

specifically those derived from chicory root,

beneficially impact multiple facets of body weight

management. Given the positive outcomes seen

across a wide range of participants, chicory root

prebiotic fibre could be an important tool to help

promote improved weight management.”

BENEO’s prebiotic fibres, Orafti ® Inulin and

Oligofructose, are inulin-type fructans. They are

natural, non-GMO, clean label prebiotic fibres

that are derived from chicory root via a gentle hot

water extraction method, unlike some other fibres

that are artificially or chemically made. They can

be used in a wide range of food and beverage

applications including baby food, according

to national legislations. As proven prebiotics,

chicory root fibres (inulin, oligofructose) support

a healthy gut microbiota and selectively promote

the growth of beneficial microorganisms, such as

Bifidobacteria, in the gut. Being prebiotics, they

also trigger a cascade of metabolic effects, resulting

in the promotion of satiety, thereby helping people

to naturally reduce their food intake.

[1] Reimer RA, Theis S, Zanzer YC. The effects of chicory inulin-type fructans supplementation on weight management

outcomes: systematic review, meta-analysis and meta-regression of randomized controlled trials. Am J Clin Nutr. 2024

Sep 21:S0002-9165(24)00751-2. doi: 10.1016/j.ajcnut.2024.09.019. Epub ahead of print. PMID: 39313030.

[2] World Health Organization, Obesity and Oveweight, 1 March 2024, https://www.who.int/news-room/fact-sheets/

detail/obesity-and-overweight.

[3] Higgins JPT, Thomas J, Chandler J, Cumpston M, Li T, Page MJ, Welch VA, eds. Cochrane Handbook for

Systematic Reviews of Interventions. 2nd Edition. John Wiley & Sons: Chichester (UK). https://onlinelibrary.

wiley.com/doi/book/10.1002/9781119536604#:~:text=Cochrane%20Handbook%20for%20Systematic%20

Reviews%20of%20Interventions.%20Editor?msockid=19fad51910c86e391a14c18d110e6fd8.

[4] Page et al. (2021) The PRISMA 2020 statement: an updated guideline for reporting systematic reviews. BMJ

372:n71. https://www.bmj.com/content/372/bmj.n71.

[5] A priori is a term applied to knowledge considered to be true without being based on previous experience or observation.

[6] This value is derived from the median of the investigated studies.

[7] This value is derived from the median of the investigated studies.


27

Shiru launches global search

for beverage partner to discover

and scale natural sugar

replacement with AI-Powered

ingredient discovery

“The future of food isn’t about reinventing what

we eat—it’s about enhancing the foods we already

love,” said Dr. Jasmin Hume, founder and CEO of

Shiru. “We believe the key to unlocking scalable,

sustainable sweeteners lies in ingredient innovation

at the molecular level, and AI is the driving force

behind it. Our platform has made previously


unimaginable advancements possible, and we’re

ready to partner with an industry leader to

accelerate the feedback loop enabling us to bring

validated solutions to market much faster.”

Why This Matters

The demand for natural sugar replacements has

never been higher. With global sugar reduction

mandates intensifying and consumer preferences

shifting toward healthier, sustainable options,

the beverage industry is under increasing

pressure to adapt. However, consumers are not

asking for radical change—they want the flavors

and experiences they already know, enhanced by

better ingredients.

Shiru’s AI-powered discovery mirrors this

evolution, identifying and refining nature-identical

sweeteners that offer the taste, functionality, and

scalability necessary to meet the needs of modern

food systems. By unlocking these innovations

at the ingredient level, Shiru enables brands

to elevate existing products without disrupting

consumer behavior or supply chains.

This RFP represents more than just the development

of new sweeteners—it’s part of a larger movement

to rewrite the future of food by addressing health,

sustainability, and taste simultaneously.

The Ideal Partner

Shiru is seeking a partner that recognizes the

transformative potential of ingredient innovation

and shares a commitment to health-driven progress.

Shiru announced the launch

of a global Request for

Partners (RFP) aimed at

finding a mission-aligned

beverage partner to jointly

discover and scale a natural

sugar replacement. The

partnership will leverage

Shiru’s proprietary

ProteinDiscovery.ai platform,

which has already distilled

over 450 million natural

proteins into 33 million

uniquely valuable candidates

for applications in food,

beverage, and beyond.

The ideal partner will have:

Global Scale Ambition – A proven ability to

commercialize beverages globally.

Technical Expertise – Strong R&D capabilities in

food & beverage science and product development.

Mission Alignment – A shared vision for

sustainability, health, and the reinvention of food

from the inside out.

Partnership Framework

Selected partners will gain access to Shiru’s

proprietary discovery technology through flexible

licensing agreements, customizable by geography

and product line. The collaboration will focus on

scaling validated sweetener molecules, with market

readiness targeted for 2026. This partnership

model reflects a core belief that transformative

innovation emerges when technology pioneers and

industry leaders join forces to bring breakthrough

solutions to scale - ultimately accelerating the shift

toward a more sustainable, healthier food system.

This initiative reflects Shiru’s broader ambition

to bridge the gap between food innovation and

everyday consumption. By embedding better

ingredients directly into the food system, Shiru

helps leading brands drive change from the

inside out—enhancing rather than replacing the

foods consumers love.


29

Innovation meets inspiration:

the future of the meat and

protein industry at IFFA 2025

IFFA is set to focus on issues crucial to the future of the meat and

protein industry when it opens from 3 to 8 May 2025. Under the

motto ‘Rethinking Meat and Proteins’, this leading international

trade fair will present a comprehensive overview of the value chain

– from processing and packaging to innovative ingredients and the

latest point-of-sale trends. The exhibition halls are already well

booked and the market leaders have confirmed their participation.

The key issues for 2025 are maximum performance, value creation

through data, sustainability in practice and new product worlds.

As the industry’s most important showcase, IFFA –

Technology for Meat and Alternative Proteins – will

bring together market participants from all over

the world and cover the entire production process

from 3 to 8 May 2025. Messe Frankfurt expects

around 1,000 exhibitors to showcase their latest

technologies, machinery and solutions on 116,000

square metres of exhibition space (gross) in Halls

8, 9, 11 and 12. The exhibitors include market

leaders, as well as small, specialist companies and


start-ups, from around 50 different countries. In

addition to numerous companies from all over

Europe, there will also be large contingents from,

for example, the USA, Brazil and China.

A new hall layout will not only showcase the

multitude of different technologies but also

strengthen the links between the individual stages

of the production process. Completely new is

IFFA Worlds. These thematically structured

segments bring together the numerous product

groups and provide orientation within the overall

trade-fair spectrum. They are:

• World of Processing: Solutions for the safe and

efficient processing of meat and proteins.

• World of Packaging: Innovative concepts to

protect, preserve and display food products.

• World of Ingredients: The essential elements for

flavour, structure and quality.

• World of New Proteins: Technology, ingredients

and research for all types of meat substitutes.

• World of Skills and Sales: Knowledge and

skills for first-class craftsmanship and delighted

customers.

IFFA is the leading trade fair for its sector and is

distinguished by an extraordinarily high degree

of internationality. 71 percent of participants

come from outside Germany, from around 150

countries. The top visitor nations include the

Netherlands, Italy, Spain, Poland, the USA,

Brazil, Austria, the UK and Switzerland. Trade

visitors come from the protein processing

industry, the butchers’ trade, the food sector,

catering and a variety of supplier industries.

Wolfgang Marzin, President and Chief Executive

Officer (CEO) of Messe Frankfurt: “Trade fairs

bring industries together and IFFA 2025 is sure

to provide convincing evidence of this. The

response from exhibitors has been impressive

and we are looking forward to seeing numerous

innovations for the meat and protein industry.

Thus, companies will be showing solutions for

farms of every size, all sources of protein and

every region of the world. Moreover, IFFA is a

great opportunity for face-to-face discussions,

networking and acquiring new knowledge. In a

nutshell, it is the industry event of the year.”

The industry meets to shape the future.

Global trade in meat-processing machinery has

been growing steadily for years and reached

a new record of almost € 2.7 billion in 2023.

The VDMA Food Processing and Packaging

Machinery Association (NuV) expects global

demand for safe and high-performance machines

to continue undiminished in 2024 – a promising

perspective for a successful IFFA 2025.

Nevertheless, the industry is also confronted

by numerous challenges, including fluctuations

in the global economy, rising costs for energy,

wages and raw materials, as well as a shortage

of skilled labour, which are putting companies

under increasing pressure. Richard Clemens,

CEO of VDMA NuV, one of the conceptual

sponsors of IFFA, explains: “IFFA is the world’s


31

in the meat and protein processing industry be

maximised? Innovative technologies such as AI,

robots and sensor technology are opening up

new opportunities for increasing productivity in

the food industry.

• Data as a factor for success: A large volume of

data is already being collected at all points along

the process chain. Optimised use improves the

production process and creates transparency

through complete documentation and full

traceability. Completely new possibilities also

arise when consumer and trade data flows

directly back into production planning.

most important trade fair for manufacturers of

process and packaging technology for meat and

alternative proteins. It is clearly aligned with

the demands of an ever-changing and growing

market and gives experts from all over the world

a chance to see the complete range of innovative

technologies for implementing a multitude of

product ideas. IFFA offers clear orientation,

addresses all industry-specific subjects and

thereby shapes the future for businesses.”

IFFA is also an important meeting place for the

butchers’ trade. It offers companies an opportunity

to discover the latest developments and make

informed investment plans. The shortage of skilled

labour is driving many companies to focus more

on automated solutions. Herbert Dohrmann,

President of the German Butchers’ Association,

emphasises: “IFFA is a key event for the butchers’

trade. Given the challenges posed by aspects of

sustainability, changing eating habits, a shortage of

skilled labour and technological developments, it is

essential that we invest in our butchers and sales

outlets if we are to ensure a positive future. At the

world’s leading trade fair for the meat industry,

we not only find solutions to current challenges

but also inspiration for innovative approaches to

production and sales. The trade fair is a place for

exchanging ideas and information, networking and

sharing experiences with colleagues.”

Key issues in 2025

IFFA is where projects are planned, solutions

discussed and inspiration generated for the

coming years. The focus of the exhibition and the

accompanying programme of specialist events is

on ‘Maximum performance’, ‘Creating value from

data’, ‘Sustainability in practice’ and ‘Boundless

product diversity’. This means:

• Boost efficiency and automate processes: How

can the performance of machines and systems

• Achieve greater sustainability: What specific

measures should be taken to achieve greater

sustainability in production? Improved energy

efficiency, renewable energies and modern

propulsion technology can all make an

important contribution. In packaging technology,

recyclable, plastic-reduced and bio-based

concepts represent a sustainable trend.

• ew nutritional trends and greater product

variety: Whether from meat, plants or

mushrooms, the variety of protein products is

growing, and with it the demands placed on

the machinery. Flexible systems are needed to

keep ahead of the competition through seasonal

or regional specialities. At the same time,

researchers and start-ups are constantly working

on new ideas to supply the world’s growing

population with proteins in a sustainable way.

The event programme: discover, discuss,

gain inspiration.

Besides the innovations showcased by exhibitors,

IFFA also offers a complementary programme

of specialist events that illuminates the top

subjects from all sides. To this end, Messe

Frankfurt is working closely with its partners:

the VDMA, the German Butchers’ Association

and, in the field of new proteins, Balpro,

Proveg and the Good Food Institute Europe.

At the IFFA Kitchen, visitors can take part in

an inspiring discussion programme combined

with live demonstrations and show cooking.

The IFFA Factory presents exemplary solutions

that address the shortage of skilled labour

on the production side. Additionally, curated

IFFA Discovery Tours will help visitors explore

and categorise the numerous innovations that

exhibitors are bringing to the trade fair – the

individual tours are based on the IFFA Worlds.

Other highlights in the programme of events

include the quality competitions organised by the

German Butchers’ Association, which present

traditional craftsmanship at its best, the gala to

select the ‘Butcher of the Year 2025’ and the

presentation of the ‘New Meat Award’ by the

Deutscher Fachverlag publishing house.


Oterra is building on its capabilities in the US with a state-of-the

art innovation, collaboration, and production hub in Mt. Pleasant, WI.

Oterra strengthens

its US presence to meet demand

for natural colors

The 155,000 sq ft (14,400 m2) US Headquarter

combines Oterra’s innovation and application labs

with a new manufacturing and logistics facilities

to meet the expected growth of natural colors and

coloring foodstuffs in the country.

“The new facility is a direct commitment to the

US market,” says Oterra CEO Martin Sonntag.

“Oterra already has a strong foothold in the North

American market, catering to the demands of an

environmentally conscious and health-focused

consumer base. This puts Oterra in a great

position to further support our customers in the

conversion towards natural colors.”

Customers and partners can work directly with

Oterra’s team of regulatory and application experts

to find the perfect natural shade as they innovate and

develop new products or reformulate with natural

colors to help deliver on consumer demands faster.

A further 40,000 sq ft of expansion space is

available for new color products and partner pilot

production lines.

Consumer demand for natural colors

The Natural Colors Association (NATCOL) released

a study in May [1] that looked at US consumer

perceptions on natural food colors and the extent of

which they were accepting different food colorings

and how it influenced their purchasing decisions.

The appearance of food and beverage was ranked

top five among consumers, while the specific

awareness of color was lower compared to other

components like taste, price, protein content,


sugar content. There was, however, a significant

preference for natural colors where 7 out of 10

consumers accepted natural coloring in their food

and beverage and expressed positive connotations

like ‘healthy’, ‘safe’, ‘good’, ‘sustainable’ and

‘appealing’ in products containing them.

Since color in the US is only labeled as ‘added

color’ US consumers had difficulty understanding

what natural colors are, but when explained, they

were encouraged by claims that promised the

presence of natural colors.

“We have observed notable shifts in consumer

demand, primarily fueled by an increasing focus

on health and wellness,” says Chari Rai, Head of

Applications, North America.

“Consumers are becoming more informed and

intentional about the choices they make, seeking

products that align with their desire for healthier

lifestyles. This trend extends beyond just nutritional

value to include cleaner labels, natural ingredients,

and sustainable sourcing. Additionally, regulatory

changes in certain states are expected to further

accelerate the demand for products that limit or

eliminate the use of artificial dye.

“Oterra prides itself on making natural colors

easy for customers and the opening of the new

facility will help us fulfill that promise. Besides

having the widest range of natural products,

we can offer our customers world-class R&D

and application labs, hands-on training, and

team inspiration events that can help food and

beverage companies stand out in the market.”

[1]

NATCOL US Consumer Food and Beverage Colors Attitudes Study, 2024. Natural colors are defined as (e.g., fruit or vegetable juice for color,

beta-carotene) derived from plants, animals, minerals, or other natural sources and hence the pigments are those natural occurring in such sources.


35

Winners of the 2024 Fi Europe

Innovation Awards and

Startup Challenge crowned

On 19 November the food industry celebrated

its innovators and change makers at a glittering

awards ceremony in Frankfurt during Fi Europe.

9 companies picked up accolades in the hotly

contested 2024 Fi Europe Innovation Awards,

in recognition of their contributions to driving

positive change in the F&B industry. Earlier in the

day, the 5 winners of the Startup Challenge were

revealed at the Innovation Hub.

Innovation Awards: reflecting the changing

face of the industry

The Innovation Awards celebrate F&B innovation

in all of its guises and the people, teams and

organisations behind the advancements. They

are judged by a panel of esteemed industry

professionals presided over by Prof. Colin Dennis,

chair of the board of trustees at IFIS and the

British Nutrition Foundation (BNF).

This year, winners were selected in nine

categories, following the introduction of four

new awards to keep pace with the evolution

of the industry. The number of entries was up

by a remarkable 63% on last year, indicative

of a heightened focus on innovation in the

industry, especially in the new categories of dairy

alternatives, food manufacturing, future foodtech


and pet food. 29 finalists, ranging from startups

to multinational ingredient manufacturers, were

shortlisted. On judging day, 18 November, each

finalist was invited to present to the panel and the

judges assessed each nomination behind closed

doors to reach a decision.

Commenting on his experience of this year’s

judging process, Prof. Colin Dennis said: “The

judges were very impressed by the quantity and

quality of the entries across all nine categories

of the awards. The entries highlighted how

innovation is contributing to the transformation of

our food systems. Selecting the shortlist of finalists

was more challenging than usual and reflected the

current pace of innovation.”

The 2024 winners and ‘highly commended’

entrants were as follows:

• Health Innovation Award: ADM (winner)

for its ES1 Bifidobacterium longum CECT

7347 postbiotic, which the judges praised for

demonstrating clear health benefits for consumers

in multiple food applications; Novonesis (highly

commended) for its mood-support probiotic

MindAbleTM 1714TM’.

• Sustainability Innovation Award: AAK (winner)

for its entry ‘Empowering women in shea’, which

demonstrated depth and scale of impact across

the three sustainability pillars of environmental,

societal and economic; Dossche Mills (highly

commended) for its submission ‘Third party

verified Terah Standard makes the difference in

journey towards 50% carbon reduction in flour’.

• Plant-based Innovation Award: Avebe (winner)

for PerfectaSOL S200, which offers a compelling

solution to the key quality challenge of flimsy

coatings on plant-based meat and fish products.

• Food Manufacturing Award (NEW): GEA

Process Engineering (winner) for its next

generation RAY ® Plus batch freeze dryers, which

open up new opportunities for products and

markets due to reduced operating costs and

increased efficiencies.

• Future Foodtech Innovation Award (NEW):

Cargill (winner) for its Indulgence Redefined

- Confectionery alternative to chocolate, a

collaboration with Voyage Foods. The jury

described this as a revolutionary toolkit for

generating confectionery alternatives from multiple

feed stocks, including waste streams.

• Pet Food Innovation Award (NEW): Cargill

(winner) for its low-inclusion TruPet postbiotic,

which unlocks gut health and vitality benefits

by retaining efficacy through modern pet food

processing conditions.

• Dairy Alternative Innovation Award (NEW):

Bunge (winner) for Beleaf Plantery - a sustainable,

versatile and unique fat-based system to replace

dairy fat; Avebe (highly commended) for

PerfectaSOL D600 - a ground-breaking texturiser

for plant-based yogurt.

• Sensory Innovation Award: Novonesis (winner)

for Novamyl ® BestBite – an enzyme system that

delivers enhanced sensory quality to baked goods

throughout their shelf life.

• Diversity & Inclusion Award: Agronutris (winner)

for building a diverse, equitable and inclusive

company through transparent shared governance.

Startup Challenge: giving startups the stage

Now in its ninth edition, the Startup Challenge

awards programme champions and nurtures

new talent, providing a unique platform for

young companies to gain exposure to a global

audience, attract investment and connect with

potential partners.

The final round of judging took place on

18 November when finalists presented their

innovative ingredients and disruptive foodtech

to a panel of expert judges. On 19 November,

they were given the opportunity to pitch again

– this time in front of the Fi Europe audience

live on the show floor at the Innovation Hub.

The winners were subsequently announced at a

ceremony that took place within the hub.

The 2024 winners were as follows:

• Most Innovative Food & Beverage Ingredient:

Perfat Technologies

• Most Innovative Plant-Based or Alternative

Ingredient: Fabumin

• Most Innovative Service or Digital Solution

Supporting the F&B industry: Natural Trace

• Most Innovative Foodtech Solution: Yeastime

• Most Innovative Sustainable Solution (Jury’s

Choice award): Akoua


37

FarmFresh Packaging

at the world’s leading

fresh fruit event

In another edition of Fruit Logistica Berlin, Termotécnica

will exhibit the packaging line that offers protection

and conservation of fresh products in long transit-times

Around 75% of fruits exported by Brazil are

destined for countries in the European Union,

according to the Export Panel of Brazilian

Association of Exporters of Fruit and Derivatives

(Abrafrutas). Additionally, the recent opening of the

Chinese market to Brazilian grapes has brought a

new perspective on Asian market consumption.

Keeping an eye on these strategic markets,


Termotécnica will participate in Fruit Logistica, the

world’s leading fresh produce event, which takes

place from February 5 to 7 in Berlin, Germany.

A leader in EPS packaging solutions - better

known as Styrofoam* - in Latin America,

Termotécnica will showcase its FarmFresh line

(DaColheita brand for Brazilian market), developed

to optimize fruit storage and transport over long

distances. “By extending shelf-life, maintaining

a stable temperature and being extremely light,

our packaging also contributes to sustainability

aspects such as reducing losses and waste in the

distribution chain and lowering CO2 emissions into

the atmosphere, as well as being 100% recyclable”,

states Termotécnica’s Managing Director, Nivaldo

Fernandes de Oliveira. In addition to representing

Termotécnica at Abrafrutas, the executive is also a

member of the Board of IFPA Brasil (International

Fresh Produce Association), an entity that

integrates the chain of producers and distributors

of flowers and fresh products in several countries.

During the three-day event, at the Brazil Pavilion

organized by Abrafrutas, visitors will be able to learn

about the company’s innovative conservers. This

packaging helps reduce the loss of vitamins and

moisture from fresh produce, extending their shelf

life. Fruits and vegetables stored in these solutions

lose less water, reach the ideal temperature more

quickly and maintain their freshness longer. In

addition, the conservers’ structure reduces the risk

of damage during transport, absorbing impacts and

reducing losses in the cargo. Furthermore, EPS is

lighter than cardboard, which allows for significant

reductions in shipping costs.

According to Termotécnica’s Agribusiness

Manager, Mirella Oliveira, the event is a valuable

opportunity to strengthen relationships with

current customers and attract new partners.

“We’ll demonstrate the benefits of our postharvest

conservation solutions, which maintain

the perishable products’ freshness and quality

throughout the entire distribution chain, from the

field to the consumer’s table”, she emphasizes.

In Fruit Logistica, Termotécnica will highlight the

differentials of FarmFresh conservers that add

value at all stages of the agribusiness chain. From

packaging fresh produce to storage, transport

and retail display, the solutions stand out for their

efficiency, cost-benefit and sustainability.

Since 2007, Termotécnica has been recognized

in Brazil and around the world for its contribution

towards giving new life to post-consumer EPS

packaging. During this period, the company

collected and recycled approximately 48 million

kilos of EPS from post-consumer packaging –

equivalent to an area greater than 10 Maracanã

soccer stadiums. Since it began working with fruit

exporters, Termotécnica has been part of the

Global Packaging Alliance, a global partnership for

packaging recycling.

Fruit Logistica will bring together 3,300 exhibitors,

over 72,000 visitors and will be the stage for the

main trends and innovations in marketing fruits

and vegetables. For Brazilian exporters, it’s an

opportunity to diversify their offerings and win

over new market niches. It’s worth remembering

that the European Union (composed of 27

countries) is the largest global fruit importer,

with investments of 20.6 billion euros in imports

from countries outside the bloc in 2022 alone,

according to data from EUROSTAT.

With promising prospects for the coming years,

the sector will be driven by promotional initiatives,

raising companies’ export-oriented culture and

logistical improvements in Brazil, including new

freight options and greater transport efficiency.

*Isopor is a trademark registered by third parties.


39

Provisur, the leading

industrial food processing

equipment manufacturer

headquartered in Chicago,

Illinois, will present a range

of unique machines at Fruit

Logistica, the global fresh

fruit trade show taking place

from 5-7 February 2025,

in Berlin, Germany. The

Provisur booth will highlight

the company’s modular

production systems for fruit

compote, mash and juice,

showcasing cutting-edge

refiners such as the, the STS ® ,

Barracuda ® and the Hoegger ® .

Provisur Technologies at Fruit Logistica:

Groundbreaking systems

for high-quality fruit products

STS 800 / STS 2000 / STS 3000 –

high throughput, easy maintenance

STS technologies are ideal for the creation of

a wide range of jams, compotes and different

types of fruit and vegetable sauces and purees.

The STS 2000 is a new refiner that enables

higher throughput and quality control for many

end products. After the operator introduces

the product into the refiner, a flexible pressing

belt pulls the product through and presses it

against a perforated drum. The soft parts then

move through the holes of the drum as any hard

components such as stones or skin are removed

from the outside of the drum by a scraping knife

and discarded into a waste chute. The robust

design and simple configuration of the equipment

make maintenance and cleaning smooth and easy,

ensuring hygienic operations.

AM2C Barracuda – artisanal excellence

for all kinds of fruit products

The flexibility and modularity of Provisur systems

ensures that all types of production can be catered

for - from artisanal to industrial. For batches,


to remove pits, stones, skins, stems, black spots,

and fibers, to generate superior fruit products.

Provisur Technologies

food processing equipment

is perfect for the creation of

a wide range of jams, compotes

and different types of fruit and

vegetable sauces and purees

What makes Hoegger technology so unique is the

delta pressure system of sensors. This enables very

low pressure which is maintained at a constant

level. In combination with complete control of the

knife head rotation speed, this results in outstanding

product quality. The automatic, recipe-controlled

regulation of the machine leads to excellent

consistency. Furthermore, the machine is operator

friendly, easy to clean and boasts very low operating

costs to guarantee a fast return on investment.

Visit Provisur at Fruit Logistica

When: 5-7 February 2025

Where: Hall 2.1 | Booth C -13

Provisur has the Barracuda and STS systems which

offer lower capacities at a lower machine price.

The STS 2000 is a new refiner

that enables higher throughput and

quality control for many end products

The Barracuda incorporates advanced refiner

technology with a low RPM and a single screw

feed system which gently handles raw material. It

features a two-pallet vane pump and delivers high

yield. The machine has a capacity of 100 kg - 30

t per hour, refining from 360 microns to 10 mm.

It processes fresh and cooked products from 0

to 90 °C, including products with a lot of fibers.

Pumping solutions are also offered. Provisur’s

renowned customer service includes tests and

demonstrations in the Provisur Innovation Center

in Plailly, France, or at the customer’s facility.

Hoegger ® PS 2000 and PS 4000:

controlled pressure for delicate products

Hoegger refiners deliver maximum yield and

lower operating costs to create compote, mash

out of soft and cooked products. Already highly

regarded worldwide in potato processing,

Hoegger machines are also ideal for separating

the hard and soft particles of fruit. They are able

The AM2C Barracuda incorporates

advanced refiner technology with a low RPM

and a single screw feed system

which gently handles raw material


41

Yeastup Secures CHF 8.9M

in Series A and Launches

Innovative Production Site

The Swiss-Based Pioneer Isolates High Quality Protein and

Fibers from Natural Yeast at Industrial Scale.

Yeastup AG extracts highly functional ingredients

from brewers’ spent yeast using its patented

process. This breakthrough innovation isolates

protein, beta-glucan and mannoprotein in a single

industrial process. These high-quality, functional

products have a wide range of application

possibilities in the food, nutraceutical and cosmetic

industries. The funding of CHF 8.9M enables the

company to establish a large-scale production site

in Switzerland with the capacity to upcycle over

20,000 tons of brewers’ spent yeast annually.

The facility will repurpose a former dairy site,

requiring limited CAPEX while leveraging

top-standard equipment. “We are pleased to

collaborate with Yeastup, whose innovative

process not only brings new life to our facility

but also demonstrates how existing dairy

infrastructure can be successfully utilized for

the alternative protein sector. We see this as an

opportunity to reposition ourselves and explore

innovative pathways together with Yeastup,” says

Ralph Perroud, CEO of Cremo, Switzerland’s

second- largest dairy producer.

The vegan yeast-based protein Yeastin ® combines

high biological value (PDCAAS* of 1, comparable

to egg protein) with excellent functionalities. Its

good solubility and neutral taste sets it apart from

most other proteins on the market. All ingredients

from Yeastup are produced in an ecology-friendly

way. The protein production for example requires

74% less CO 2

than the production of an alternative

pea protein making it a truly green choice. Its


fibers (Upfiber ® ), consisting of beta-glucans and

mannoproteins, have advanced functionalities such

as optimum gelling and water-binding properties,

serving as a healthy ingredient for dietary

supplements and functional foods.

Scaling Across Europe and Globally

Yeastup has established several strategic

partnerships in supply and engineering to ensure

cost competitiveness. The new production site is

critical in meeting the significant market demand,

turning it into revenue and profit. Moreover, it

will serve as the reference site for global scaling

efforts. Dr. Martin Hahn, Head of Global Emerging

Platforms and Technologies at Gelita AG, sees good

reasons for supporting Yeastup’s technological

approach: “Yeast-based ingredients have the

potential to transform how alternative products

are developed and produced. Yeastup provides

proteins and fibers, allowing customers to create

tailored solutions and optimize ingredient lists and

functionalities. We were particularly impressed by

their knowledgeable and motivated Team”.

Various significant investors have joined the

cap table, such as Beyond Impact1, Gentian

Investments2, Newtree Impact3, and Angel

House4. Additionally, Yeastup is supported by

several renowned family offices from Switzerland

and abroad. “We invested into Yeastup because

their upscaling process results in significantly

better products and economics compared to others

in this space,” said Benoît de Bruyn, Managing

Director of Newtree Impact and designated new

Board Member of Yeastup.

Differentiation Through Innovation

In addition to winning the prestigious SEIF Award5

and the TechTour6 in 2023, Yeastup has secured

a total of CHF 2.45 million in grants, combining

economic support from Innosuisse and regional

development funding from the canton of Bern.

“Yeastup outperformed the competition at the SEIF

Award because the management team is highly

experienced and has demonstrated the ability to

create a profitable business model while contributing

to sustainability,” says Mariana Christen Jakob,

former Managing Director of the SEIF organization.

“As a former food technologist in brewing and

startup entrepreneur in the functional food

space, it’s incredibly rewarding to see how

our groundbreaking innovation has convinced

consumers, partners, and investors. There are so

many compelling reasons why this makes sense for

all stakeholders. This support motivates me and

the entire team to go the extra mile for Yeastup,”

says Daniel Gnos, CEO of Yeastup.


43

MC Mühlenchemie offers

360° service for pasta-making

An important part

of the 360° service

is the technological

equipment

in MC Mühlenchemie's

pasta technology centre

at the Stern Technology

Centre in Ahrensburg.

© MC Mühlenchemie

• Comprehensive solutions for perfect pasta

• Enzymes and technology in harmony

• Tailor-made support for top efficiency

Flour treatment specialist MC Mühlenchemie has expanded

its offerings for pasta production to offer 360° service.

The production of pasta takes more than just high-quality flour.

Processing, drying and packaging are factors in a complex

process and make an important contribution to the quality

of the final product. Going forward, MC will address all process steps

with comprehensive analyses, consulting, solutions and training.

With projected annual growth of 6.7% through 2028,

pasta remains one of the world’s fastest-growing

consumer goods. In 2024 the average per capita

volume in the pasta market is expected to reach 7.2

kg (source: Statista, status of 13 May 2024). The

requirements for manufacturers are growing, as

volumes and demand rise along with an increasing

diversity of products and framework conditions.

A holistic approach for the perfect pasta

Pasta production can be likened to assembling

a complex puzzle. All elements, from ingredient

selection and flour quality to the production

equipment and its maintenance, must be perfectly

coordinated. The different manufacturing

processes and preferences around the world

demand individual solutions, which MC

Mühlenchemie offers with its 360° service.

An important part of the service is the

technological outfitting of the MC Mühlenchemie

Pasta Laboratory at the Stern-Technology Center

in Ahrensburg, Germany. With the commissioning

of a new drying cabinet last year, pasta makers

can in a realistic setting test how different flour

treatments and process parameters affect product


quality. The dryer simulates industrial production

conditions with almost 100 percent accuracy and

makes it possible to individually adapt drying times

to different pasta shapes, a key factor in product

development and efficiency improvement.

Enzymes and technology –

The heart of flour improvement

The heart of MC Mühlenchemie’s 360° service

is the use of enzymes to adjust flour quality.

Enzymes play a key role in pasta bite firmness,

stickiness, cooking stability and colour intensity.

These enzymes deploy their effects only in close

coordination with the technical processes along

the production line. Factors like temperature,

moisture, airflow and drying time must be

closely monitored and adjusted for the specific

requirements of the respective pasta-maker.

Dovetailing enzymatic solutions with modern

technology is key to maximizing the business benefits

for the manufacturer. The precise control of the

manufacturing process in the Pasta Laboratory makes

it possible to adapt it to specific raw materials and

production conditions. This ensures that the pasta not

only meets the highest quality standards, but can also

be made efficiently and with low resource use.

Custom solutions from experts

MC Mühlenchemie brings together a team of food

engineers, experienced pasta production technicians,

enzyme specialists and pasta lovers to offer all-round

service. This 360° service includes efficient flour

improvement, a state-of-the-art Pasta Laboratory with

pilot plants, and precise on-site process consulting.

MC Mühlenchemie also assists its customers in

scaling up new recipes for industrial production, and

offers extensive training and workshops.

360° service:

Technical support, training and more

MC Mühlenchemie’s 360° service covers all

aspects of pasta production.

Technical support:

On-site process inspection and technical

support for optimizing production.

This includes the simulation of industrial

manufacturing processes, enabling precise

adaptation to specific requirements.

Training:

Online and on-site training for a deeper

understanding of pasta-making and the effective

use of enzymatic solutions combined with the

latest technologies.

Texture and colour improvement:

Through the targeted use of enzymes and

colourings, the texture and colour of the pasta

can be adjusted to meet specific customer

requirements and market preferences.

Pasta enrichment:

The combination of enzymes with special vitamin

and mineral mixes boosts the nutritional value of

pasta and contributes to improved public health.

Through its close partnership with leading

manufacturers of pasta production equipment

such as Fava S.p.A., and its knowledge of

process technology and flour treatment, MC

Mühlenchemie offers indispensable assistance for

pasta-makers. This all-in approach ensures that all

elements of pasta production, from raw materials

to finished product, are perfectly coordinated to

provide the highest quality and efficiency.

The texture and colour of the pasta can be adjusted through the targeted use of enzymes.

© MC Mühlenchemie


45

StePacPPC’s Packaging

helps foodservice operations

minimize waste

StePacPPC’s advanced modified

atmosphere/modified humidity (MA/MH)

packaging solutions are transforming

the US foodservice sector with proven

success in reducing waste and improving

operational efficiency. The visionary

food packaging developer together with

its partner Windham Packaging Ltd.

Inc., USA, is serving the demand for

impactful solutions to the widespread

issue of food waste in the sector. These

solutions will be showcased at the

upcoming Fruit Logistica, 5-7 February

in Berlin, booth no. C-30, Hall 5.2.

The European Food

Information Council estimates

that some 1.05 billion tons of

food waste is generated globally,

out of which 60% comes from

households and almost 30%—

or a distressing 290 million

tons—emanates from the

foodservice industry.

The foodservice industry is

often forced to discard large

volumes due to the perishable

nature of fresh produce, supply

chain temperature fluctuations,

spoilage, and kitchen waste,

creating a costly cycle and

ethical dilemmas that persist

despite improved inventory

management measures and

donation efforts.

To address these challenges,

StePacPPC and its partner

Windham Packaging have

developed a range of its bulk

modified-atmosphere packaging

to extend the shelf life of fresh

produce headed to foodservice

outlets—predominantly

restaurants, hotels, and

canteens. These films are

already gaining momentum

among fresh produce packagers

in the US, specifically for the

delivery of ready-to-use sliced

mushrooms, green beans,

brussels sprouts and broccoli,

with demonstrated success in

improving operational efficiency

and reducing waste.

“We’ve been using StePacPPC’s

films to pack five-pound bundles

of fresh green beans and

brussels sprouts for foodservice

operations,” reports Miguel

Ibarra, Operations Manager of

PEA King Produce, Inc. “As

soon as we switched to this film,

we experienced a 5% reduction

in scrap rate compared to the


previous material. Additionally,

its enhanced sealing properties

require shorter sealing times,

increasing bagger speeds

and improving operational

efficiency. The real standout

benefit is the film’s ability to

better dissipate humidity from

the bag and provide an optimal

modified atmosphere, effectively

increasing shelf-life by 10%

and thus boosting customer

satisfaction.”

The lean, resealable MA/

MH packaging designed by

StePacPPC is inbuilt with

water vapor transmission rates

(WVTR) to help eliminate

excess moisture buildup.

This preserves the quality

and appearance of the fresh

produce, helping it weather

long-haul shipments, extend

storage time, and reduce food

waste. Optimized for both

horizontal and vertical formfill

and seal (HFFS and VFFS)

operations, these lean films

minimize plastic consumption

with proven improvements in

packaging process efficiency.

The films are also available with

chemically recycled content with

accreditation from RedCert2.

StePacPPC’s portfolio of films

and packaging formats include

its popular branded Xtend ®

bags and Xflow films. They

incorporate a patented highperformance

sealing layer

that seamlessly adapts to both

manual and automated packing

across a range of produce

items, enhancing operational

efficiency and potentially

reducing labor costs.

“We have received a lot of rave

reviews from our customers

commending the superior

quality of the fresh vegetables

such as green beans and

sliced mushrooms,” exclaims

Gary Ward, Ph.D., CTO for

StePacPPC. “They report their

products are arriving with better

quality and less waste at hotels,

restaurants, caterers, and other

foodservice destinations across

the US. The innovative design

not only ensures peak freshness

upon arrival but extends shelf

life even after opening. If

resealed, the packaging will

continue to preserve the quality

of partially used produce

under refrigeration, providing

flexibility for future use and

significantly reducing food

waste. We are now focusing

efforts on replicating the

success in UK and Europe

and adapt the packaging to

accommodate a broader range

of fresh produce for the food

service sector.”

StePacPPC’s formats have also

been instrumental in eliminating

the need for ice. For example,

when shipping broccoli from

Salinas Valley to a major

restaurant chain across the US,

the iceless packaging enabled

the transport of 66% more

broccoli per container resulting

in the need for fewer deliveries

and reducing the carbon

footprint.

StePacPPC formats have been

customized to pack vegetables

in varying volumes, and

according to the needs of the

foodservice operations, taking

into account each product’s

unique needs. The design

considers key factors such as

respiration rates, moisture

sensitivity, dehydration risk,

and required atmospheric

conditions, as well as postharvest

handling and supply

chain requirements. This results

in packaging that provides

optimal moisture control and

modified atmosphere conditions

for each specific produce type,

preserving quality, extending

shelf-life and reducing waste.


47

UIV and Ipack Ima:

a new strategic

agreement

New for Simei 2026,

Bevertech trade fair specialising

in liquid food and beverages.

and sauces. These two partners aspire to operate

actively in the global market with an integrated

approach by building a network that brings together

supply and demand, grows business development

opportunities, and promotes best practices within

the industry on an international scale.

The synergy between SIMEI and Ipack Ima

is therefore ideal for an innovative trade fair

concept centred on technological innovation,

internationality, and sustainability.

Through this new partnership, Ipack Ima advances

its business plan focussing on internationalisation and

specialisation within vertical business communities.

The goal is to deliver an exceptional exhibition

experience that is integrated, internationally oriented,

and tailored to globally markets.

“We are implementing a strategy based on vertical

specialisation and innovative offerings within the

integrated platform of Ipack Ima. This year we

have increased collaborations and forged strategic

new alliances in line with the business plan and

this new agreement is testament to that” said

Valerio Soli, chair of Ipack Ima - “Our goal is to

create an ecosystem of complementary specialist

trade fairs that foster cross-industry synergies,

acting as a catalyst for business growth.”

UIV (Unione Italiana Vini) and Ipack

Ima have sealed a major deal to open

up new exhibition opportunities.

The agreement was reached at SIMEI

2024, the International Exhibition

of Machinery for Winemaking

and Bottling, and provides for

the co-organisation of a new vertical

trade fair dedicated to the liquid food

and beverages industry: Bevertech.

SIMEI is a leading global event dedicated to

machinery and products for the production of

wines, spirits, oils, and beers. In addition, Ipack Ima

is the landmark event for packaging, processing,

and materials technologies for a world of diverse

products including soft drinks, drinking milk, mineral

water, beer, functional and energy drinks, juices,

baby drinks and foods, as well as soups, dressings,

“Verticality and specialisation - said Paolo Castelletti,

managing director of Unione Italiana Vini Servizi,-

are increasingly shaping the future of international

trade fairs, bringing significant benefits to companies.

The beverage industry finds a natural home in Italy

and, obviously, wine plays a predominant role, as

reflected by leading trade fair Simei. We are confident

that this partnership will lead to new developments

and opportunities for an emerging fair like ours.”

Proof of the evolutionary potential of the liquid

foods and beverages industry lies in the numbers,

with global estimates indicating a strong average

annual growth rate in both production and

technology. Global production of beverages and

liquid food is expected to reach over 1.600 billion

by the end of 2024, with a forecast growth of

4.7%. Heading up the ranks is the USA with

€218.9 billion, followed by Germany with €53.3

billion, France with €46.2 billion, and Italy with

€40.9 billion.In packaging machinery terms,

the liquid food and beverage industry represents

a global market worth €14.9 billion, with an

average annual growth rate of 2.9%. Moving on

to processing and preparation machinery, this

segment is forecast to reach €23 billion worldwide

by the end of 2024, with an average estimated

growth rate of +5.5% (source: Ucima/Mecs)


GoWell ® Tasty Protein:

Plant-Based Protein Blend

for Baked Goods

With GoWell ® Tasty Protein, GoodMills Innovation

introduces a new protein blend that enables the

simple production of protein-rich baked goods

without compromising on taste or sensory quality.

This carefully balanced protein combination - made

from fava beans, yellow peas, sunflower seeds and

wheat - boasts a protein content of 60 per cent

and a well-rounded amino acid profile. Moreover,

the blend impresses with its pleasant, subtle nutty

flavor, free from the typical off-notes associated

with many plant-based proteins.

Specifically designed for light baked goods such

as burger buns, sandwich rolls or soft breads,

GoWell ® Tasty Protein ensures optimal sensory

characteristics. It delivers a pleasant, delicate

bite and harmonious mouthfeel in the final

product - stand-out qualities that are a welcome

improvement on baked goods made with

conventional protein blends. Thanks to its neutral

to slightly nutty flavor, the original character of

the baked goods is also preserved.

Seamless Integration into Existing Processes

GoWell ® Tasty Protein is easy to process and can

be seamlessly incorporated into existing recipes

without the need for major adjustments. Even

at low dosage, it significantly increases protein

content in the end product for both simple and

cost-efficient production.

Versatile Applications for Protein-Enriched

Baked Goods

The protein blend is also ideal for fine baked goods

such as bagels, baguettes, pretzels and pancakes.

Recipe suggestions from GoodMills Innovation,

such as Protein Soft Bread or Burger Buns,

demonstrate that there is no need to compromise

on either nutritional value or sensory appeal.

Depending on dosage and recipe, manufacturers

can also make claims such as “high protein

content” or “vegan” thus offering additional

positioning opportunities.

GoodMills Innovation

launches newly developed

protein blend: easy to

process, sensory advantages

and free of off-notes.

Resource- and Environment-Friendly

GoWell ® Tasty Protein relies on ingredients

like fava beans and sunflower seeds, which

are environmentally friendly in cultivation

and processing. With this new protein blend,

GoodMills Innovation provides a comprehensive

solution that stands out for its excellent taste

and sensory properties, ease of processing and

sustainability credentials. It supports the creation

of products that meet current market demand for

protein-rich, plant-based foods.

Food & lngredients International Febuary 2025

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