food Marketing - Technology 2/2025

2/25 

Vol. 39 • 

31377 

ISSN 0932-2744 

Sustainable Packaging for 

Navigating the Future 

food Alternative Marketing & Proteins Technology • April 2025 

of Chocolate 

AI in Confectionery 

Production 

IFFA 2025 - Technology 

for Meat and More

What is 

IFT FIRST 

IFT FIRST means Food Improved by Research, Science, and 

Technology and it’s THE premier annual food system event. 

Registration Opens in March 

food Marketing & Technology • April 2025

Editorial 

A Superfood for Nerves and Well-being 

Many people are convinced that 

chocolate makes them happy. I may 

possibly be one of them. Chocolate is 

sometimes known as nerve food. The 

slightly stimulating effect of cocoa 

comes from the plant substance 

theobromine, the “caffeine” in cocoa. It 

has a stimulating effect on the nervous 

system and boosts circulation. The 

secondary plant substances, the 

flavanoids, in cocoa are also said 

to have blood pressure-lowering 

properties and a positive effect on 

the blood vessels. Cocoa is also said 

to make you happy. This is due to 

the amino acid tryptophan, which is 

converted into the happiness hormone 

serotonin in the brain. 

As I tried to find out more about this 

so-called superfood, I came across 

the IPD in Germany. The Import 

Promotion Desk (IPD), a project of the 

German Federal Ministry for Economic 

Cooperation and Development 

(BMZ), supports cocoa producers 

from Ecuador, Colombia, Peru, Ivory 

Coast, Ghana and Madagascar. “In 

the current demand situation, there 

are great opportunities in direct trade 

with cocoa producers”, says María 

Paula Gomez, expert for sourcing + 

markets at IPD. “The current cocoa 

supply is characterised by poor 

harvests, increased demand and rising 

cocoa prices. New sources of supply 

and direct purchasing from small and 

medium-sized producers can be an 

alternative to the usual trade with 

international trading companies.” 

Other fascinating background info to 

chocolate production made me value 

the end product just a little more: 

the cocoa tree grows in warm and 

humid regions south and north of the 

equator in a cocoa belt around the 

globe. The farmers closely control 

the fermentation process so that the 

beans reach the optimum degree 

of fermentation. A speciality of 

Ghanaian cocoa, for example, is that 

it is traditionally fermented under 

banana leaves for five to seven days. 

Among other things, this method 

gives it its special flavour and sets it 

apart from less fermented varieties. 

After fermentation, the beans are 

dried. Only then are they ready for 

roasting. 

During further processing, the beans 

are ground in special cocoa mills. This 

melts the cocoa butter in the beans and 

produces a liquid cocoa mass, which 

is the starting product for chocolate. 

If the cocoa mass is deoiled, cocoa 

butter is obtained. At the same time, a 

Ian Healey 

Editor-in-Chief 

press cake is produced which can be 

further processed into cocoa powder. 

The flavour of cocoa can vary greatly 

depending on the type of cocoa and how 

it is processed. Cocoa can have earthy, 

fruity, nutty or floral flavours. The flavour 

is based on plant genetics, climatic 

conditions, soil conditions, but above 

all on the various stages of processing - 

fermentation, drying, roasting. 

My next bite will certainly be a more 

conscious one. My happiness is a long 

process and I am grateful to those who 

make it possible. 

Cheers 

HYGIENIC SECURE 

Discover our outstanding new vacuum 

industrial bowl cutters for your outstanding products. 

Made in Germany! 

I F F A 2 0 2 5 

If you like it – subscribe! 

food Marketing & Technology • December 2024 food Marketing & Technology • April 32025 

www.kgwetter.de 

H A L L 8 . 0 , 

B O O T H D 9 6

Contents 

Subscribe now… 

food Marketing & Technology April 2025 

3 Editorial 

42 Impressum 

Ingredients 

PetFood PRO magazine wants to 

emphasize the high level of quality 

and care in the production of pet food 

through the choice of ingredients, the 

choice of technology and the choice 

of packaging materials. 

International Magazine September 2022 ISSN 2628-5851 

Technology & Marketing 3/22 

10 Navigating the Future of Chocolate: 

New Ingredient Partnership 

12 Europe Turns Green: Avocado Consumption Reaches 

New Heights 

14 Key Ingredient Formulated into a Functional Drink, 

Shows Rapid and Lasting Effects on Skin Hydration 

and Radiance 

16 Mastering Batters and Breadings: Meeting Consumer 

Demand for Taste, Texture and Clean Label 

18 Fuelling Future Food & Beverage NPD 

Processing 

20 Groupe Minoteries and Hosokawa Alpine: Protaneo 

Plant-Based Mince wins innovation Award 

22 Continuation of the Strategy Requires Organizational 

Structure Development New Management Team at 

Handtmann Processing 

24 HPP: The New Trends and Applications Shaping the 

Future of High Pressure Processing 

28 The Colorful World of Sweets: Compact System 

Consisting of 12 Individual Pumps Meters flavors and 

Volorants with a Viscosity of up to 3,000 cps 

31 AI-Supported Confectionery Production 

Ingredients: Plant-Based Food, Black Soldier Flies, Fibers and Ce lulose, Grain Acceptability 

Processing: Wet Petfood Processing, Quality Control, Heat Exchangers, Mixing 

Packaging: Pouches and Alutrays, No Waste, Weighing Investment 

Packaging 

6 Innovative, Sustainable Packaging Solutions for 

Alternative Proteins 

38 Paper Packaging for Panda Milk Chocolate 

Technology & Marketing 

www.petfoodpro-mag.com 

Departments 

34 IFFA 2025 Preview 

40 Vitafoods Europe 2025 

41 Calendar of Events 

42 Index

food Marketing & Technology • April 2025 

Vol. 39 • 31377 

ISSN 0932-2744 


Alternative Proteins 


of Chocolate 


Production 

2/25 


for Meat and More 

Cover: 

Alternative proteins are part of the major 

current food trends. The reasons for 

consumers to reduce meat are many, 

but include sustainability aspects, such 

as environmental protection. Thus it 

makes sense that plant-based foods are 

packaged in a sustainable way. A number 

of innovations for alternative proteins 

have recently emerged that are designed 

to provide optimal product safety and 

to prevent food waste, whilst being as 

resource efficient as possible. 

Our Cover Story starts on page 6. 

Photo: Sealpac International 

Come for the world’s 

nutraceutical event 

Stay for the 

world-class location 

Ingredients: Chocolate Indulgence 

An innovative approach in the chocolate market will deliver significant 

environmental benefits, reducing carbon footprints, 

land use and water consumption, as verified by third-party life 

cycle analysis. A new partnership will expand indulgence offerings 

with innovative products beyond traditional cocoa- and 

nut-based products. This strategic collaboration will provide 

customers with greater flexibility and also reinforce a long-standing 

commitment to sustainability. The full story is on page 10. 

Experience Vitafoods 

Europe in Barcelona 

Your favourite nutraceutical event is now 

bigger than ever, with more products, more 

exhibitors and more networking than ever 

before. 

20-22 May 2025, Barcelona 

Vitafoods.eu.com 

Processing: AI in Confectionery 

When we think of artificial intelligence, we imagine a futuristic, 

digital world. To make meaningful use of AI, a realistic picture of 

the possibilities and limits is extremely important. A confectionery 

machine, for example, produces a large amount of data. 

It is already possible to continually record process data in the 

mould flow and to evaluate this. However, it is still not currently 

possible to make efficient use of the complete data – which is 

where greater opportunities offered by AI come into the picture. 

See page 31. 

Events: IFFA 2025 

The meat and protein processing industry is facing major 

challenges. Pressure on prices, a wide range of products and 

the ongoing shortage of skilled labor call for efficient working 

practices if the industry is to remain competitive globally. 

Increasing automation and innovative technologies such as 

artificial intelligence and robotics represent potential solutions. 

The upcoming fair IFFA - Technology for Meat and Alternative 

Proteins, will show what is already possible and demonstrate 

the needs 

food 

for 

Marketing 

the future. 

& 

Read 

Technology 

page 34 

• February 2016 5

Cover Story 

Innovative, Sustainable Packaging 

Solutions for Alternative Proteins 

From niche product to standard in many households 

Booming market 

Alternative proteins are among the 

major current food trends. The size of 

the global plant-based meat market 

was valued at approximately € 6.6 

billion in 2023 and is expected to grow 

at a compound annual rate of 19.4% 

from 2024 to 2030 (source: https:// 

www.grandviewresearch.com/industryanalysis/plant-based-meat-market). 

This mainly stems from the large 

number of flexitarians, people that at 

least occasionally try to do without 

meat. Important reasons for changing 

their eating habit are animal welfare, the 

positive impact on the environment and 

slowing down climate change. As such, 

it makes sense that the packaging of 

plant-based foods also adheres to the 

critical eye of these consumers with 

regard to sustainability. 

Packaging specialist SEALPAC, global 

supplier of high-tech traysealers and 

thermoformers, has been dealing with 

this question intensively for a long 

time. As Marcel Veenstra, Marketing & 

Communications Manager at Sealpac 

International explains: “In designing 

sustainable solutions, it is important 

not to forget the original function of 

packaging, which is to protect the 

product to keep it fresh for longer. By 

contributing to less food waste, we also 

support the environment. This is why 

our motto can only be: as little plastic 

as possible, as much as necessary”. 

Under this motto, in close cooperation 

with customers and material suppliers, 

a number of innovations have recently 

emerged for alternative proteins that 

are designed to provide optimal product 

safety and to prevent food waste, whilst 

being as resource efficient as possible. 

TraySkin® 

A true innovation, and only recently on 

the market at Migros in Switzerland, 

are plant-based eggs made of soy 

proteins. They keep up with the 

hen‘s egg in terms of appearance, 

but are particularly sensitive. Here, 

TraySkin® technology developed by 

SEALPAC offers reliable protection. 

Furthermore, each product is 

individually sealed with SEALPAC‘s 

OnTrayCut system, which was 

specially developed for the vacuum 

skin packaging process. In this way, 

each of the ‘eggs’ is well protected 

and retains its freshness over the 

entire shelf life. Rico Ménard, Head of 

Packaging Development at the Swiss 

manufacturer Micarna SA, explains: 

“The best packaging is the one that 

offers optimal product protection 

and at the same time minimal use of 

materials”. 

eTray® 

Together with Jaun Neoform GmbH, 

SEALPAC launched a plastic-reducing 

tray for Modified Atmosphere 

Packaging on the market, which 

is perfectly suited for plant-based 

products, such as vegan minced meat 

or cevapcici. This so-called eTray® 

consists of a cardboard base that 

can be printed on both sides. It has a 

thin plastic inlay that purely provides 

the sealing and barrier function. 

This stable and reliable tray reduces 

the plastic content by up to 40% 

compared to conventional trays. After 

use, the cardboard base and plastic 

inlay are easily separated to allow for 

sustainable disposal and recycling. 

FlatSkin® 

The FlatSkin® system also offers less 

plastic and more fiber. Products like 

plant-based burgers or steaks are 

skin packaged onto a flat cardboard 

carrier, which is laminated with an 

ultra-thin polymeric layer. This means 

that those products can be presented 

in a visible and attractive way, even 

if displayed in a vertical position at 

retail. The liner can afterwards easily 

be removed from the cardboard 

carrier by means of a special peel 

tab, to allow for separate disposal 

and recycling. This makes FlatSkin® 

highly convincing from an ecological 

point of view. In addition, the ability 

to print the cardboard carrier on both 

sides opens up excellent branding 

opportunities and makes it possible to 

provide consumers with information 

about the product, packaging and its 

disposal. 

FlatMap® 

Renewable materials and plenty 

of room for communication, that 

is what characterizes FlatMap®, a 

perfect solution for packaging of 

vegan cold cuts. As with FlatSkin®, a 

flat cardboard carrier laminated with 

an ultra-thin layer of plastic is used. 

The product is sealed under modified 

atmosphere with a highly transparent 

top film, which can be easily removed 

from the cardboard. Afterwards, the 

6 food Marketing & Technology • April 2025

Cover Story 

film can be placed over the product 

again, where the edges are pressed 

against the carrier to provide excellent 

reclosability. Due to the tight-fitting 

top film, the packaging contains less 

oxygen than conventional packaging 

systems, which prevents the product 

from drying out. After use, it is 

possible to completely separate the 

plastic and cardboard components, 

therefore allowing full recyclability of 

these materials. 

EasyLid® 

In the delicatessen segment, 

trays with reclosable lids are well 

established, offering both product 

protection and convenience. They 

create a safe and attractive solution 

for vegan spreads, such as hummus 

or guacamole. Today, the EasyLid® 

system, developed by SEALPAC in 

close cooperation with Naber Plastics 

in The Netherlands, makes it possible 

to create a lid functionality without 

requiring an actual snap-on lid. This 

solution combines an injectionmoulded 

tray, produced by Naber 

Plastics, with a unique tray-sealing 

technology by SEALPAC. 

The tray has a common sealing 

edge, as well as an additional ring. A 

peelable seal is applied to the regular 

sealing edge, whereas the additional 

ring is hermetically sealed in the 

same process. Upon opening the 

tray, the lid function is automatically 

activated. As no additional lidding 

system is required, less personnel 

and floor space are needed. EasyLid® 

uses significantly less material than 

comparable packaging. Furthermore, 

it saves on transport and storage 

costs whilst reducing CO 2 

emissions. 

By using 100% polypropylene (PP) for 

the EasyLid® trays, the pack can be 

recycled after use. 

Flexible film vacuum packaging 

“As you can see, there is a variety 

of modern packaging solutions 

available that combine optimal 

product protection with increased 

sustainability, making them ideally 

suited for trendy products like 

alternative proteins. In many cases, 

however, well-established packaging 

systems can also be made more 

sustainable by using particularly thin 

film or by using recyclable monomaterials, 

such as PE or PP“, says 

Marcel Veenstra at the example 

of classic vacuum packaging. This 

standard thermoformer pack, made 

of flexible top and bottom film, is a 

cost-effective solution for products 

packaged under vacuum, for 

example vegan sausages. For a long 

time already, this solution stands 

for maximum product safety and 


7

Cover Story 

maximum shelf life of fresh food. “If 

you replace the conventional, multilayer 

materials with modern, flexible 

films made of mono-materials, you 

can create a recyclable packaging 

concept”. 

Marcel Veenstra concludes: “Our hightech 

traysealers and thermoformers are 

designed to reliably process thin films 

and innovative material compositions. 

In this way, food manufacturers can 

use their packaging to do justice to the 

desire for sustainability that drives many 

consumers when they consciously 

choose plant-based products“. fmt 

For more information: 

www.sealpacinternational.com 


Cover Story 

Revolutionizing skin care 

ingredients in beverages 

Lipowheat ® , the next-generation beauty 

ingredient for beverages, is backed by 8 

clinical studies and delivers visible results: 

9 70% of women saw improvements 

in just 15 days.* 

9 73% approved its effectiveness 

after 1 month.* 

9 Hydration, comfort and radiance - 

naturally enhanced.* 

Confidence you can feel. 

Beauty you can see. 

PHYTOCERAMIDES 

*consumer study - 66 women - 2024 


Lipowheat.com 

9

Ingredients 

Navigating the Future of Chocolate 

By, Anne Mertens-Hoyng 

Cargill & Voyage Foods 

partnership 

These are dynamic times for the 

chocolate market, and Cargill is actively 

collaborating with Voyage Foods 

to help customers navigate these 

changes and drive more sustainable 

innovation. United by a shared vision 

of reimagining beloved foods, the 

partnership leverages breakthrough 

technology that decouples ingredients 

from traditional sources. Voyage 

Foods uses gently roasted and 

processed raw materials—such as 

sunflower kernels and grape seed 

paste—to craft fully plant-based, 

vegan confectionery alternative 

to chocolate that is scalable, costeffective, 

and comparable in taste 

and performance to conventional 

products. This innovative approach 

delivers significant environmental 

benefits, reducing carbon footprints 

by up to 67%, land use by 90%, and 

water consumption by 95%, as verified 

by third-party life cycle analysis. A 

recent $52 million fundraising round 

will further support scaling production 

globally, including the launch of a new 

U.S. manufacturing facility, reaffirming 

the commitment to sustainable growth 

and efficient food supply chains. 

Under our Indulgence Redefined 

initiative, Cargill will serve as the 

exclusive B2B global distributor for 

Voyage Foods’ cocoa alternative 

confectionery and spreads, 

expanding our indulgence portfolio 

with innovative offerings beyond 

traditional cocoa- and nut-based 

products. This strategic collaboration 

not only provides customers with 

greater flexibility—introducing nextgeneration 

treats such as a vegan ice 

cream stick featuring a confectionery 

alternative to chocolate—but 

also reinforces our long-standing 

commitment to sustainability. With 

an initial market focus on Europe and 

the US, this partnership underscores 

our mission to bring verified impact 

solutions to the global food industry 

while meeting evolving consumer 

demands. 

Meeting consumer demands 

The Indulgence Redefined range is 

designed to meet increasing consumer 

demand for indulgent yet more 

sustainable products. This line includes 

chocolate alternatives and spreads 

suitable for various applications such 

as bakery items, ice cream, coatings, 

fillings, and cereals. Imagine a cereal 

bar with a confectionery alternative to 

chocolate drizzle, an ice cream coated 

in a rich chocolate substitute, or a 

donut filled with a creamy, hazelnutinspired 

spread—all made without 

nuts, dairy, or conventional cocoa. 

Beyond taste and texture, these 

alternatives provide manufacturers 

with price stability and supply chain 

resilience. By using widely available, 

more sustainably sourced raw 

materials, Voyage Foods has developed 

scalable solutions that mitigate 

market fluctuations—empowering 

manufacturers to innovate confidently. 

Future Outlook 

As demand for more sustainable 

indulgence rises, the future of this 

partnership looks promising. Cargill 

and Voyage Foods are already exploring 

new applications and co-development 

projects tailored to customer needs. 

Whether creating innovative coatings 

for ice cream, fillings for baked 

goods, or inclusions for cereals, the 

possibilities are limitless. 


Ingredients 

The launch of the Indulgence Redefined 

range marks a pivotal moment in 

the food industry, showcasing how 

innovation and collaboration can 

help to address pressing challenges 

like climate change, supply chain 

resilience and cost-effective solutions. 

For Cargill and Voyage Foods, this is 

just the beginning of a transformative 

journey toward a more sustainable and 

inclusive future. 

Through this partnership, Cargill 

strengthens its leadership in more 

sustainable innovation, while Voyage 

Foods gains the platform to scale its 

groundbreaking solutions globally. 

Together, we are not only reshaping 

indulgence but also setting new 

standards for the future of food. fmt 


www.www.cargill.de/en 

The Author 

Anne Mertens- 

Hoyng is Category 

Director for 

Chocolate at Confectionery 

and Ice 

Cream at Cargill 

[1] It offers: 

•67% reduction in carbon footprint* ** 

•90% lower land-use related impacts* ** 

•95% lower water footprint than chocolate.* 

** 

Disclaimers: 

*Results presented indicate the upper bounds 

of reductions across the alternative products 

assessed when compared to chocolate. For 

chocolate products a representative commercial 

product with similar manufacturing conditions 

is determined. This is not intended to 

represent the totality of the chocolate industry 

but rather a realistic market average for indicative 

comparative assertations. 

**The underlying LCA study incorporates the 

European Commission-recommended PEF 

impact assessment method and is 3rd party 

panel review for ISO 14040:2006 and ISO 

14044:2006 conformance. Ex-ante results are 

ISO 14044 certified, iterations in supply-chain 

configurations will be accounted for. Report 

available at: Voyage Foods. 

*** More information on claims can be provided 

on demand in further documentation. 


11

Ingredients 

Europe Turns Green: Avocado 

Consumption Reaches New Heights 

● 

● 

● 

As good health becomes increasingly important, European countries boost their avocado intake to reap 

all its nutritional benefi ts. 

France, Germany, the UK, and Italy all see increased per capita avocado consumption, with 

Germany showing the most significant growth. 

The World Avocado Organisation attends FRUIT LOGISTICA, meeting with members and fellow 

industry professionals. 

Avocado consumption continues 

to grow across Europe 

The latest consumption data[1] 

from the 2023/24 season, shared by 

The World Avocado Organisation, 

reveals which European markets 

are some of the biggest consumers 

of avocados, with countries such as 

France, Germany, the UK, and Italy 

all experiencing notable increases in 

per capita consumption compared to 

2022/23 data. 

Germany leads the charge with a 

signifi-cant boost, jumping from 

110,000 tonnes in 2023 to 120,000 

tonnes in 2024, marking a remarkable 

year-on-year increase. Italy and the 

UK have also demonstrated strong 

growth, while France continues to 

lead in consumption with 160,000 

tonnes, up by 6.67% from last year, 

the biggest per tonne market growth 

across Europe. When analysing per 

capita consumption across Europe, 

France remains the leader with 2.31kg 

per capita. The UK remains a strong 

contender, holding steady at 1.71kg, 

followed by Germany with 1.48kg and 

Italy with 0.81kg per capita. Notably, 

while Italy and France have maintained 

their per capita consumption levels 

from the previous year, the UK and 

Germany have shown notable growth. 

This is thought to be driven, in part, by 

new consumers opting for the avocado. 

According to new data from 

Europanel[3], avocado volumes also 

grew across Europe by 13.2% last 

year. The same report showed that 

an incredible amount of Europeans 

have purchased avocados this year. A 

whopping 80% of Spanish households 

bought avocados, with French households 

closely behind. Almost half 

of British and German households 

shopped for avocados, with a whopping 

8% growth in Italy compared to last year 

with 31% of households deciding to add 

avocados to their shopping baskets. 

The World Avocado Organisation 

at FRUIT LOGISTICA 

In Berlin, the World Avocado 

Organisation (WAO) held its annual 

Members Congress to headline Fruit 

Logistica the day before the trade 

event kicked off, where Zac Bard, 

Chairman of WAO, met with members 

and key stakeholders from across 

the industry. During the conference, 

WAO shared the impressive results of 

its 2024 campaigns, highlighting the 

success of its initiatives that boosted 

avocado consumption and awareness 

across Europe. The organisation 

also presented its strategic vision 

and ambitious plans for 2025 to its 

members, focusing on continued 

growth, innovation, and collaboration, 

solidifying WAO’s position as a driving 

force in the global avocado market. 


Ingredients 

„We look forward to building 

on this momentum and further 

strengthening our partnerships in the 

year ahead,“ said Zac Bard, Chairman 

of WAO. He also noted that WAO 

is expanding beyond the standard 

summer months, where membership 

was traditionally dominated by South 

Africa and Peru. „Now, with Israel, 

Colombia, and Chile on board, we 

are well-positioned to promote and 

support category growth across more 

windows throughout the year,“ Bard 

emphasised. 

Avocados: The ultimate health ally 

Avocados are a superfood that is 

packed full of nutrients and vitamins, 

and populations in Europe recognise 

the incredible impact they can have 

on health. With zero salts and sugars, 

they are full of monounsaturated fats, 

fi bre and vitamins, which all contribute 

to improving our overall health and 

reducing the risk of many illnesses. In 

fact, in a World Avocado Organisation 

commissioned survey in 2024, 

Europeans reported that they ate just 

under 1 avocado a week on average 

and 97% of the population confirmed 

that they find eating healthily to be 

important. This shows how most 

consumers are integrating avocados 

into their diet and leading healthy 

lifestyles. 

fmt 

[1] Fruitrop Magazine n.289 (Sept-Oct 

2024) 

[2] Note: Spain has not been included in 

the data compilation of the source as the 

figure may not be representative due to 

the high number of re-shipments 

[3] Europanel 2024 consumer trends 

report 


www.worldavocadoorganisation.com 

C 

M 

Y 

CM 

MY 

Box away 

unnecessary... 

CY 

CMY 

K 

SANACEL ® add 035 

fat replacement & calorie 

reduction 

dietary fibres boost the 

nutritional value 

promotes a juicy mouthfeel 

Tasty fat-reduced 

meat applications 

with complex fibres 


CFF GmbH & Co. KG SANACEL@cff.de 

13

Ingredients 

Key Ingredient Formulated into a 

Functional Drink, Shows Rapid and 

Lasting Effects on Skin Hydration and 

Radiance 

A consumer study involving 66 women 

was carried out to evaluate the daily 

intake of a beverage aimed at skin 

beauty. Benefits in terms of hydration, 

comfort and radiance were observed 

as early as 15 days and were reinforced 

after one month. 

The Robertet Group chose to 

incorporate one of its key ingredients 

Lipowheat®, a wheat extract titrated 

in phytoceramides and glycolipids, 

already present in many food 

supplements, into a functional drink. 

Women aged between 30 and 50 with 

dry, sensitive and/or reactive skin were 

recruited in France. They consumed 

one beverage a day for one month, 

blind (neutral can with no mention of its 

positioning), and were approached via 

online questionnaires and personalized 

interviews. 

Rapid results on the “healthy 

glow” effect 

It‘s no coincidence that 73% of the 

women surveyed said they enjoyed 

consuming this functional drink every 

day: 73% reported better-looking 

skin after one month‘s consumption, 

testifying to the effectiveness of this 

functional drink (53% after 15 days). 

More specifically, 62% of respondents 

noted an improvement in hydration 

after just two weeks of use, rising to 77% 

at 30 days. Feelings of comfort and skin 

softness were also increased for 70% 

and 74% of respondents respectively at 

the end of the trial. 

The same was true for luminosity (68%) 

and evenness of complexion (62%); 

results correlated with the declaration of 

sublimated skin after one month‘s use, 

validated by 62% of women in the study. 

In addition to the visible effects 

reported by the drink‘s consumers, a 

feeling of well-being and a boost to selfconfidence 

were also noted. 

Consumers talk about it best 

For a more detailed interpretation of 

these results, verbatims relating to the 

effects reported by 15 of these women 

were collected during qualitative 

interviews. 

“From the very first week, I saw relief, 

less itching and much less dry skin. It 

really changed the texture and hydration 

of my skin.” Testimonials relating to 

skin hydration and comfort show rapid 

and progressive benefits, manifesting 

themselves on all parts of the body. 

Redness and feelings of irritation and 

discomfort are reduced after one week, 

and significantly after 15 days, resulting 

in less reactive, more even and soothed 

skin, all over the body. “The very first 

thing? (...) less scratching sensations 

(on the face) ... even on the thighs.” 

The “healthy glow” effect was noted 

not only by the participants, but also by 

those around them, proving noticeable 

visible effects. “People have told me 


Ingredients 

that I look better, and that makes 

me really happy”. 

“I noticed that I felt better, as if 

taking care of myself had a direct 

impact on my day.” The overall 

benefits were not limited to the 

physical aspect; they also had the 

effect of reinforcing the feeling 

of satisfaction and pleasure 

linked to the consumption of the 

functional drink, explaining the 

improvement in self-esteem. 

The quantitative and qualitative 

results of this consumer test once 

again confirm the effectiveness of 

the Lipowheat® active ingredient 

on skin hydration and beauty. 

Having already demonstrated its 

benefits in 8 clinical studies on 

dietary supplements, Lipowheat® 

is now proving its effectiveness for 

the first time when incorporated 

into a functional drink. This new 

application reveals particularly 

convincing results. Participants 

reported a significant 

improvement in hydration and 

the general appearance of their 

skin, as well as a more radiant, 

even complexion. These findings 

corroborate the results of 

previous studies, attesting to 

the effectiveness of LipowheatÆ 

and opening the way for new 

applications of this ingredient in 

“Beauty from within”. 

Part of Positiv’food® 

developments 

The development of beauty 

beverages in Robertet‘s 

laboratories is part of the 

Positiv’food® program of the 

Health & Beauty division. 

Positiv’food® is the result of 

designing functional food and 

drink concepts including active 

ingredients and natural flavors. 

Positiv’food® is answering to 

current consumer’s customized 

nutritional needs or even 

ingredients disrupt from old 

vision about nutrition. 

recognition such as clinical studies 

background and strict quality control. 

The incorporation of active ingredients 

offers opportunities for developing 

new products and diversifying 

existing ranges in the food and drinks 

market. Companies can explore new 

combinations of ingredients, new 

recipes and new consumption patterns 

to create innovative products that 

appeal to consumers. 

It opens new markets and adapts 

to changing consumer trends and 

preferences. In conclusion, the 

incorporation of active ingredients in 

food and drinks formulas offers many 

benefits for both consumers and 

companies, providing healthier, more 

natural, more innovative and more 

attractive products on the market. fmt 


www.lipowheat.com 

www.robertet.com 

Take your Gummy 

to the Next Level 

Beauty gummies 

Sugar reduction and 

protein enrichment 

Starch-free gelatin 

gummy production 

Robertet has a high-quality range 

of actives to suit every specific 

nutritional benefit with scientific 

food Marketing & Technology 

GELITA AG 

Uferstraße 7 · 69412 Eberbach · Germany · www.gelita.com 

15

Ingredients 

Mastering Batters and Breadings: 

Meeting Consumer Demand for Taste, 

Texture and Clean Label 

Batter and breading systems are 

growing in food product development, 

with the global market expected to 

reach $3.23 billion by 2027 at a CAGR of 

6.7%. These are coating systems that do 

more than simply enhance appearance 

— they fundamentally transform eating 

experiences through texture and 

flavor. In this article, Matthieu Bertoux, 

Marketing Director at Ingredion, and 

Olivia Fannon, Technical Service 

Technologist – Western Europe at 

Ingredion, explores how manufacturers 

can create consumer-preferred vegan 

batters and breadings that deliver 

the same sensory satisfaction as 

traditional formulations while meeting 

clean label expectations. The article will 

also compare vegan formulations to 

non-vegan formulations, exploring key 

challenges and how to overcome them. 

The evolution to vegan 

formulations 

Traditionally, batters and breadings 

relied heavily on animal-derived 

ingredients such as eggs for adhesion 

and skimmed milk powder for color 

development through the Maillard 

reaction. Today, however, some industrial 

batter and breading formulations have 

transitioned to vegan compositions, 

replacing these animal ingredients with 

plant-based alternatives that provide 

similar or enhanced functionality. 

This shift hasn’t been merely a response 

to the growing vegan market but 

represents an evolution in food science 

that benefits manufacturers through 

increased production efficiency and 

simplified ingredient handling. Through 

enhanced food science, manufacturers 

can also crucially address consumer 

demand for more sustainable, ethical 

food options, while also reducing 

allergen handling by removing egg. 

Evolving and enhancing 

formulations to meet consumer 

demand 

Want to develop consumer-preferred 

batters and breadings? There are 

several considerations to factor into 

your formulations. Whereas traditional 

batter systems relied on eggs as a 

binding agent between the substrate 

and subsequent coating layers, vegan 

formulations must follow alternative 

means. Highly functional modified 

starches and pulse-based products 

can provide the necessary cohesion 

without compromising performance. 

In addition, adhesive starches ensure 

coating integrity throughout processing, 

freezing, and final preparation. 

Skimmed milk powder has historically 

contributed to the golden-brown 

color formation that consumers 

associate with quality fried foods. 

Vegan alternatives such as dextrins 

and pulse flours can facilitate similar 

color development through controlled 

Maillard reaction pathways, providing 

the visual appeal consumers expect 

without dairy ingredients. 

When working with meat analogues, 

the flavor dynamics of batters and 

breadings require special attention. 

Without animal-derived flavor 

compounds, manufacturers must 

carefully balance plant-based flavor 

components to create satisfying, 

complementary profiles that enhance 

rather than compete with the base 

product. Meat analogues often 

present unique coating challenges 

compared to traditional proteins; 

their surface properties and moisture 

dynamics typically require more 

adhesive batter systems. Increasing 

the percentage of adhesion starches 

or incorporating specialised binding 

agents can significantly improve 

coating adhesion to plant-based 

substrates. 

The science of texture in coating 

systems 

The texture of batters and breadings 

is not simply a matter of personal 

preference but a precise science that 

can be engineered through careful 

ingredient selection and formulation. 

Want to deliver that consumer-preferred 

just-right crunch? Well, understanding 

the molecular structure of starches is 

fundamental to achieving the desired 

textural properties. For example, starch 

consists of two primary polymers 

(amylose and amylopectin) — the ratio 

of these starches significantly influences 

texture development in coating systems. 

That’s because amylose — with its 

linear structure — forms strong gels 

and films that create smooth, crunchy 

textures. Amylopectin is highly branched 

and delivers weak gels and films that 

contribute to rough, crispy textures with 

greater expansion. 


Ingredients 

Manufacturers can precisely control 

texture by manipulating the amylose 

content in their formulations. For 

smooth, crunchy textures (think of 

a dense, firm bite that releases with 

satisfying resistance), increasing high 

amylose starch content while reducing 

dextrins creates a cohesive coating 

structure. Products with 50-70% 

amylose content, such as high amylose 

corn starches, develop strong films 

during cooking that maintain structural 

integrity for an extended holding time. 

Conversely, for open, crispy textures 

(lighter, more aerated coatings with a 

rapid breakdown during consumption), 

formulations should incorporate more 

dextrins and starches while decreasing 

high amylose content. The specific 

branching structure of dextrins creates 

more surface roughness and blistering, 

enhancing perceived crispiness and 

providing appealing visual texture. 

This scientific approach to texture 

enables manufacturers to meet precise 

sensory targets consistently across 

production runs, delivering the specific 

eating experience their consumer’s 

desire. 

Clean label: A consumer-driven 

priority 

Alongside texture, today’s consumers 

increasingly scrutinise ingredient lists, 

with clean label becoming a significant 

driver of purchasing decisions. Clean 

label typically means using ingredients 

that are recognised and accepted by 

consumers, free of artificial-sounding 

or misleading components, containing 

no genetically modified (non-GM) 

ingredients, and having an ingredient 

listing that aligns with the consumer’s 

understanding of on-pack claims. 

According to Ingredion’s proprietary 

research, ATLAS, 43% of consumers 

now check ingredient and nutrition 

labels, making clean label formulation 

essential for market competitiveness. 

For batter and breading systems, clean 

label expertise focuses on functional 

native starches. Modern food science 

has developed starches that deliver 

high functionality without chemical 

modification. These can provide 

excellent adhesion, texture stability 

and film-forming properties while 

meeting clean label standards. 

Pulse flours offer multiple benefits 

in clean label formulations. They 

provide protein enrichment, excellent 

adhesion, and contribute to texture 

development while appearing as 

simple, recognisable ingredients 

on packaging. Clean label batters 

and breadings typically feature 

shorter ingredient lists with familiar 

components consumers might find in 

their own kitchens. This transparency 

builds trust and aligns with consumer 

expectations for authenticity and 

minimal processing. 

Technical challenges in vegan 

coating formulations 

Developing vegan batters and 

breadings that perform optimally 

requires addressing some technical 

challenges. For example, to add 

strength and robustness to a system, 

increasing the solids percentage and 

incorporating high amylose or highly 

cross-linked starches is key. These 

ingredients form strong networks 

that resist moisture penetration, 

maintaining crispiness even during 

extended holding periods. 

Consumers increasingly seek healthier 

fried options with reduced fat content. 

High amylose starches can create 

effective barriers to oil penetration. 

Additionally, formulations optimised 

for air fryer or oven preparation 

can significantly reduce fat content 

while maintaining desirable textural 

properties. 

Vegan batters may exhibit different 

rheological properties during 

processing. Increasing starch 

solids, reducing flour components, 

and incorporating process-stable 

suspension starches helps maintain 

consistent viscosity throughout 

production runs and storage. The 

separation of coating from substrate 

(known as ‘pillowing’) can be particularly 

challenging in vegan formulations. 

Adding adhesion starches to the 

pre-dust step or incorporating them 

directly into the batter creates stronger 

bonds between layers, ensuring 

coating integrity. 

Achieving consumer-preferred 

coatings 

The transition to vegan batters and 

breadings represents more than 

simply removing animal-derived 

ingredients — it offers an opportunity 

to reimagine coating systems with 

enhanced functionality, improved 

nutritional profiles, and clean label 

appeal. By understanding the science 

behind texture development, carefully 

selecting functional ingredients, and 

building systems appropriate to specific 

applications, manufacturers can develop 

vegan coating solutions that exceed 

consumer expectations for taste, texture 

and label transparency. 

As the market for plant-based proteins 

continues to expand, the development 

of customised coating systems for 

these products represents a significant 

opportunity. The unique challenges of 

meat analogues — including differing 

moisture release patterns, surface 

properties, and flavor dynamics — 

require specialised approaches to batter 

and breading formulation. 

Innovative ingredient solutions, 

including clean label texturisers, 

alternative proteins, and naturally 

functional starches, will drive this 

category forward. The most successful 

manufacturers will be those who take a 

holistic approach, considering not just 

the coating system in isolation but how 

it interacts with plant-based substrates 

throughout processing, storage, and 

final preparation. 

As the global market for batter and 

breading premixes continues its 

robust growth, those manufacturers 

who master vegan formulation will be 

positioned to capture significant market 

share while contributing to the ongoing 

evolution of more sustainable, plantbased 

food systems. 

fmt 

1)https://www.gminsights.com/industry-analysis/batter-and-breader-premixes-market 

2) Ingredion proprietary research, ATLAS, 2023 


www.ingredion.com 


17

Ingredients 

Fuelling Future Food & Beverage NPD 

- How ACI is powering wellness & 

protein innovation 

The food and beverage industry is 

experiencing an upswing in demand for 

plant-based, high-protein, functional 

ingredients that offer a sustainability 

benefit, as consumers continue to 

look for a wellness positioning in the 

foodstuffs they buy. In this dynamic 

and fast-changing sector, brands must 

be able to pivot quickly to bring these 

latest product trends to life. 

Globally, the sector is going through 

a challenging period. Food security 

concerns and supply chain disruptions 

continue to dominate headlines while 

increasing geopolitical instability and 

tariff hikes are putting added pressure 

on brands and manufacturers. In 

the face of these growing concerns, 

investing with the right partner could 

ensure that your brand never runs 

short of that special ingredient or 

product, enabling you to scale and 

enhance production. 

Says Trish Fellowes of ACI, “We 

understand that it is currently a tricky 

environment for brands, particularly 

when it comes to securing ingredient 

supply. Food trends are continually 

evolving - whether developing new 

products or reformulating existing 

products to evolve with changing 

consumer tastes and requirements. 

“However, brands cannot afford to 

lose pace. At ACI we pride ourselves 

on our ability to future scan the latest 

trends, ensuring that we have the right 

ingredient or product solution on hand 

to make your next product a reality. 

In this space, we are seeing growth in 

hybrid protein blends, particularly in 

the dairy aisle, beverages that offer 

a post-workout solution or can aid 

muscle recovery, high-performance 

nutritional products and botanicals 

that can boost healthy ageing in 

gummies and bars, and cutting-edge 

plant-based innovations that can 

mimic the texture, taste and sensory 

appeal in meat analogues. 

“Not only does ACI bring more than 

35 years of experience to the table, 

but our commitment to ingredient and 

sourcing excellence is unwavering. 

We continually ask not only what the 

biggest trends are for the year ahead, 

but how and where our ingredients and 

product solutions can impact the most. 

With our extensive range of plantbased 

proteins, upcycled botanical 

ingredients, and cutting-edge fiber 

solutions, we are redefining solutions 

to enhance the scope and availability of 

ingredients for use in highly functional 

and better-for-you products,” Trish 

points out. 

Vegan to flexitarian 

Advances in food technology 

and disruptions in new product 

development have resulted in a range 

of plant-based products that closely 

replicate the taste and texture of 

traditional animal- based foods. In time, 

these products will reshape consumer 

eating habits and the global food 

system, making it more sustainable 

and ethical for future generations. 

Plant-based food is experiencing 

significant growth, up from an 

estimated $50.1 billion in 2024 to $113.1 

billion by 2031 a CAGR of 12.3%. In 

Europe, Germany is predicted to be 

the fastest-growing market for plantbased 

products, with its razor-sharp 

focus on investment and innovation. 

In particular, the plant-based dairy 

segment is expected to register the 

highest CAGR of 13,4% during the 

forecast period 2024 to 2031. 

“Our wide range of functional plantbased 

ingredients means that we 

will have the right ingredient for your 

product application, including fava, 

pea, and soya proteins to develop or 

reformulate exciting, innovative, and 

nutritious products that will meet 

sustainable and ethical food products,” 

says Trish. “Our latest plant-based 

protein concentrate blend is a case 

in point. The blend consists of fava 

bean, yellow pea, sunflower, and 

wheat proteins, offering a high protein 

kick in baked goods, snacks, and 

confectionery applications.” 

Fibers that fill the nutritional gap 

Research on digestive health and its 

impact on overall well-being is driving 

innovation with demand for fiberenriched 

food and beverages on the 

rise. Fiber is no longer just a health 

buzzword, but a key ingredient that 

could enhance gut health, support 

weight management, regulate blood 

sugar levels, and reduce the risk 

of cardiovascular disease in select 

product formulations. 

“We know that many consumers are 

failing to meet their recommended daily 

fiber intake of 30g per day set by the 

British Heart Foundation, ” Fellowes 

says. “This offers a unique opportunity 

for food and beverage manufacturers 

to bridge this nutritional gap by 

incorporating high-quality dietary 

fibers and hydrocolloidal systems 

into the food formulation matrix. Our 

relationship withJRS, the market leader 

in sustainable plant fibers means that 

we have access to a range of innovative 

solutions that can enhance the texture, 


Ingredients 

stability, and shelf life of food products, 

while offering additional functional 

health benefits, making these items 

more appealing to the modern healthconscious 

consumer.” 

Upcycled ingredients 

Sustainability is a key goal for brands 

and upcycled ingredients can help food 

and beverage manufacturers achieve 

this by reducing waste, enhancing 

product functionality, and supporting 

circular economies. With one-third 

of all food produced globally being 

lost or wasted, upcycling provides an 

opportunity to transform byproducts 

such as skins and seeds into valuable 

high-nutrient ingredients. In addition, 

consumer interest in upcycled products 

is also rising, prompting brands to 

incorporate innovative ingredients that 

can offer natural sweetness, impact 

shelf life, and contribute to natural 

food preservation. 

“Our relationship with companies like 

Alvinesa® and Goodmills Innovation 

means that we can now offer upcycled 

ingredients that are leading the way in 

nutrient-dense and functional upcycled 

solutions. Alvinesa’s Hytolive® and 

Vintera are two example products that 

offer bio-based grape and olive extracts, 

rich in polyphenols and antioxidants, 

ideal for functional foods, beverages, 

and supplements,” Trish says. 

Hytolive® provides high-purity 

Hydroxytyrosol for health benefits, 

while Vintera delivers pesticidefree 

polyphenols for applications 

like yoghurt, snack bars, and even 

pet food applications. Goodmills 

Innovation upcycles wheatgerm 

into SpermadineEVO®, a healthboosting 

ingredient that supports cell 

regeneration and can be incorporated 

into nutraceuticals like gummies, 

powders, and protein bars. 

By integrating upcycled ingredients, 

manufacturers contribute to 

sustainability initiatives such as 

the Courtauld 2030 Food Waste 

Agreement while meeting growing 

consumer demand for eco-conscious 

products. 

“At ACI, we will continue to partner 

with innovative suppliers to bring 

sustainable solutions to market, 

helping brands develop products 

that are not only functional but also 

environmentally responsible,” Trish 

notes. 

Active nutrition 

It is expected that the active nutrition 

market will continue to accelerate in 

2025, outpacing other segments in 

the nutraceutical and functional food 

industry. Valued at $28.4 billion in 

2023, it is expected to yield a CAGR of 

5.9% to 2028 to reach $37.8 billion in 

2028. Growth is expected on the back 

of consumers who are no longer just 

looking for traditional supplements 

but next-generation formulations 

that seamlessly integrate into their 

daily wellness routines - enhancing 

performance, longevity, and overall 

well-being. This requires ingredients 

and products that can bridge the 

gap between cutting-edge research 

and market-ready solutions, helping 

brands develop products that offer 

superior bioavailability, improved 

nutrient uptake, and exceptional 

sensory appeal. 

making it a game-changer for 

inflammation support,” Trish notes. 

Other products in the range include 

Ginfort®, a concentrated ginger 

extract, that harnesses the gut-brain 

connection to promote digestive and 

cognitive health and Bergacyn® that 

combines polyphenol-rich bergamot 

citrus and artichoke extract to enhance 

metabolic and cardiovascular health. 

For fitness enthusiasts and athletes, 

NitrateBurst is a clean-label spinachderived 

nitrate extract that boosts 

nitric oxide production for improved 

endurance and blood flow. 

“With demand for health-focused 

foods at an all-time high, incorporating 

innovative protein sources, fibers, 

upcycled botanicals and highly 

functional branded ingredients into 

product formulations presents a 

significant opportunity for food and 

beverage manufacturers, offering 

a golden opportunity for brands 

ready to push boundaries and create 

products that resonate with modern 

consumers,” Trish concludes. fmt 

“Our strategic partnership with DolCas 

Biotech brings a powerful portfolio of 

clinically validated ingredients to the 

forefront of product development. 

Products include Curcugen®, a 

next-generation turmeric extract, 

that delivers up to 52 times greater 

bioavailability than standard curcumin, 


www.acigroup.biz 


19

Processing 

Groupe Minoteries and Hosokawa 

Alpine: Protaneo Plant-Based Mince wins 

innovation Award 

"Explorer of the Year" - that's what the plant-based mince Protaneo can call itself. Every year, the Swiss 

branded goods association Promarca awards this title to the most surprising and innovative product. Behind 

the healthy meat alternative made from regional field beans and yellow peas is a joint venture between three 

Swiss companies, including Groupe Minoteries SA (GMSA) in the canton of Vaud. The fact that GMSA is able 

to produce the plant mince is thanks to the Augsburg-based machine and plant manufacturer Hosokawa 

Alpine. It supplied a grinding and classifying system to obtain protein-rich extrudates from the pulses. 

The Swiss milling group Groupe 

Minoteries (GMSA), headquartered in 

Granges-près-Marnand, was founded 

in 1885 and is today one of the leading 

players in Switzerland in the fields 

of cereals and plant products. Over 

130,000 tonnes of grain were processed 

at the company‘s various locations in 

2022. Around 180 employees ensure 

that GMSA can supply products to 

bakeries, catering, industry, wholesale 

and retail throughout Switzerland. The 

company sees itself as a link between 

millers and bakers and is committed to 

making life healthier, simpler and more 

sustainable. Plant-based proteins 

are an important part of this mission, 

as vegetarian or vegan diets are also 

playing an increasingly important role 

in Switzerland. As an introduction to a 

plant-based diet, people often look for 

meat- like products that are orientated 

towards their previous eating habits, 

such as vegan Bolognese.1 This is 

exactly where GMSA comes in: a plantbased 

„mince“ called Protaneo aims 

to encourage as many Swiss people 

as possible to switch to a plant-based, 

more sustainable and healthier diet. 

Protaneo: 100% Swiss, from the 

field to the plate 

And something else was important 

to GMSA: the plant mince should 

be produced in Switzerland using 

exclusively Swiss ingredients. With 

previous plant-based protein sources, 

the raw materials were always 

imported. However, this contradicted 

the target group‘s sustainability claim 

and also that of GMSA. A plant-based 

source of protein that is produced 

entirely in Switzerland, from the field 

to the plate: that was GMSA‘s vision. 

A new production process, not yet 

available in Switzerland, was set to 

make this happen. 

In its search for a partner for the 

development and technological 

implementation of the process, 

GMSA found what it was looking 

for in Hosokawa Alpine, a German 

mechanical engineering company with a 

branch in the Swiss canton of St Gallen. 

The company specialises in powder 

processing systems and has extensive 

experience in the field of protein 

shifting: a process that produces 

protein-rich concentrates from plant 

products such as pulses. These then 

serve as the basis for all kinds of plantbased 

products - including vegan 

mince and ragout. „The decision was 

made in favour of Hosokawa Alpine 

because the company has a high level 

of expertise in the product and process. 

Alpine was also best able to fulfil our 

specifications,“ says Valérie Vincent, 

Head of Innovation at GMSA, explaining 

the reasons for the collaboration with 

the German mechanical engineering 

company. 

Grinding and classifying of yellow 

peas and field beans 

The system developed by Hosokawa 

Alpine especially for GMSA consists 

of two systems, centred around the 

ZPS 315 classifier mill and the ATP 315 

air classifier. They ensure that yellow 

peas and field beans are turned into a 

protein concentrate and a starch-rich 

by-product in the desired fineness. 

While the protein concentrate serves as 

the basis for Protaneo and other meat 

substitute products, the high-starch 

flour is used in baking mixes for bakeries 

and pasta, among other things. 

The ZPS classifier mill from Hosokawa Alpine processes yellow peas and field beans into a highly 

refined flour. 

The grinding system around the ZPS 

classifier mill consists of dosing, 

metal separator, the mill itself, a filter, 

blower and explosion protection. The 

end product of ultra-fine grinding is a 

highly digested flour. This is followed 


Processing 

by the classifying process with the 

ATP high-performance classifier. It 

uses air separation to separate the 

pea or field bean meal into a proteinrich 

and a starch-rich fraction. The 

air classifier for ultra-fine classifying 

can be designed as a single-wheel or 

multi-wheel classifier. In the version 

with a next-generation classifier wheel, 

separation tasks in fineness ranges 

up to d97 = 2 μm (d50 = 0.3 μm) are 

possible. Thanks to this outstanding 

precision work, the Alpine Turboplex 

ATP can maximise protein content 

and yield in the classifying step. It 

also proved to be the ideal solution for 

GMSA due to its small footprint. 

Together with the downstream 

extrusion process, these two systems 

form a separate production unit for 

Protaneo. 

Confined spaces require special 

explosion protection measures 

The Hosokawa Alpine team faced a 

number of challenges when planning 

the system. Above all, it was important 

to GMSA that the plant would deliver a 

product with a high protein content and 

a high extraction rate. With a compact 

design, it should be able to process 

high throughputs. In addition, the new 

production line was to be integrated 

into the existing central control system. 

But the challenges were not only of 

a technical nature: „The building in 

which we were to install our system is 

a little older and the space was a little 

cramped. This made the engineering 

very complex,“ says Martin Huthöfer, 

Managing Director at Hosokawa Alpine 

Switzerland. „But our systems are 

customised for our customers and, of 

course, spatial conditions are also taken 

into account.“ Hosokawa Alpine also 

realised special explosion protection 

for the milling plant for GMSA. „We 

installed a quick-closing slide valve 

as additional explosion protection 

between the ZPS classifier mill and 

the filter, as a relatively long pipe had 

to be selected due to the limited space 

available,“ continues Huthöfer. 

commissioning worked efficiently and 

without any major problems thanks 

to the competent specialists from fmt 

Hosokawa Alpine. We are very satisfied 

with the protein concentrate that we 

can produce with this system,“ says 

Valérie Vincent. 

Will Protaneo be a success for 

GMSA and Hosokawa Alpine? 

The plant started production in 

December 2023 and, for GMSA, 

primarily represents a new activity to 

further diversify its range and open up a 

new business segment. Even if there are 

currently no plans for further projects 

with Hosokawa Alpine, this could change 

quickly if Protaneo is well received by 

the target group. „If this new business 

develops as hoped, an increase in 

production capacity will be necessary,“ 

says Vincent, looking to the future. The 

„Explorer of the Year“ award is already 

pointing in the right direction. 

fmt 


www.hosokawa-alpine.com 

USE OUR TECHNOLOGIES 

TO BOOST YOUR BUSINESS! 

The ATP air classifier from Hosokawa Alpine 

separates the flour into a protein and a starch 

fraction. 

Like this 

shape? 

This joint overcoming of challenges 

and the close cooperation with 

Hosokawa Alpine are just two aspects 

that GMSA would like to highlight. „The 

SCHAAF TECHNOLOGIE GMBH 

www.foodextrusion.de 


21

Processing 

Continuation of the Strategy Requires 

Organizational Structure Development 

New Management Team at Handtmann 

Processing 

The Handtmann Filling and Portioning 

Systems division, part of the diversified 

Handtmann Group headquartered in 

Biberach, Upper Swabia, is advancing 

its ambitious positioning as a valuesbased 

global market leader in 

comprehensive production solutions. 

In this context, the division has been 

renamed from Handtmann Filling and 

Portioning Systems to Handtmann 

Processing. The new name reflects 

both the current actions and the 

vision of the division. With the motto 

„Leading in Processing,“ the focus on 

sustainable comprehensive solutions 

is emphasized, while the slogan 

„Connecting Orange“ emphasizes 

global, collaborative, and synergistic 

partnerships in the market. 

As part of this initiative, the leadership 

structure was reorganized effective 

March 1st. The executive management, 

comprised of CEO/CSO Harald 

Suchanka and CTO/COO Dr. Mark 

Betzold, will now be supported by 

a management team with four Vice 

Presidents. Martin Staudenrausch 

is responsible for Global Technology, 

while Romina Müller, as Vice President 

of Global Sales & Marketing, oversees 

international market operations. The 

team is completed by Stefan Rampf, who 

handles Global Finance & Controlling, 

and Ralf Jedrysiak, who is in charge of 

Global Supply Chain Management. The 

global production facilities will continue 

to be led by Dr. Mark Betzold. 

Harald Suchanka on the creation of 

the new leadership level: „The strong 

organic and inorganic division growth 

over the past years has necessitated 

the establishment of cross-location 

and cross-responsibility roles within 

the executive management. Our aim 

is to further develop and expand the 

structures and processes both within 

the individual organizational units and 

holistically. We are striving for focused 

global corporate governance in key 

business areas.“ Dr. Mark Betzold adds, 

„With the new management board, 

we are not only increasing efficiencies 

and unlocking new potential but also 

create structures for the necessary 

transparency to make performance 

measurable. The new controllable 

processes connect local and global 

operations at our production sites, 

generating positive synergies for the 

market.“ 

The newly formed management team 

is committed to continuing the 70-year 

success story of the business division 

and leading it into a new era with modern 

corporate culture and organization. The 

division employs approximately 1,650 

people worldwide, including about 700 

at the headquarters in Biberach. The 

company is present in over 100 countries 

through numerous subsidiaries, as well 

as sales and service partners, and is 

globally connected through strategic 

partnerships. Handtmann is among the 

leading manufacturers of line solutions 

for food processing, ranging from 

product preparation to the interfaces 

of downstream process steps, such 

as thermal processes, packaging 

solutions, etc., where there are clearly 

defined interfaces with strategic 

partners. This enables Handtmann 

to offer its customers conceptual 

and comprehensive solutions. The 

offering is complemented by in-house 

developed, process-supporting digital 

solutions. At the same time, the 

company is investing in sustainable 

concepts for food innovations. fmt 

L to R: The new management board at Handtmann Processing: Harald Suchanka, Ralf Jedrysiak, 

Romina Müller, Stefan Rampf, Dr. Mark Betzold, Martin Staudenrausch 


www.handtmann.de 


Processing 

GREEN EFFICIENT TECHNOLOGIES 

The independent media platform for 

energy supply, efficiency enhancement and 

alternative energy sources and storage 

Sustainable opportunities in process 

technology 

Circular economy in the industrial 

production process 

Topics H 2 

, Synthetic Fuels, Water, 

Solar & Photovoltaics, Wind Power, 

Bioenergy, Geothermal Energy, Battery 

Technology, System Integration and 

other alternative options 


23 

Dr. Harnisch Verlags GmbH · Eschenstr. 25 · 90441 Nuremberg · Tel.: +49 (0) 911 - 2018 0 · info@harnisch.com · www.harnisch.com

Processing 

HPP: The New Trends and Applications 

Shaping the Future of High Pressure 

Processing 

by Steven Maxwell 

High Pressure Processing – commonly 

known as HPP – is a cold-water 

pasteurization technology that has 

been gaining increasing traction across 

food and beverage categories over 

recent years. From dairy to fruit juices, 

the technology has gradually expanded 

across categories, with adoption 

increasing in seafood, ready meals and 

more besides. 

Given the momentum the technology 

appears to have behind it, it’s perhaps 

worth examining how the system 

functions and the emerging trends and 

applications that are driving the HPP 

revolution and look likely to influence 

its direction over the coming years. 

David Benevento, new equipment 

sales manager at HPP machinery 

manufacturer Thyssenkrupp’s Uhde 

High Pressure Technologies Group, 

describes HPP as a safe, clean and ecofriendly 

process that greatly extends 

the shelf life for fruit juices, dips, milk, 

meat, seafood, fruit & vegetables, 

ready-to-eat meals and pet food. 

Done without heat or additives, but 

without compromising on quality and 

freshness, Benevento says HPP uses 

hydrostatic pressure to inactivate 

foodborne pathogens and food 

spoilage organisms in flexibly package 

products. 

According to Errol Raghubeer, 

vice president of microbiology 

and HPP technology at JBT Avure 

– the dedicated HPP arm of JBT 

Corporation – the system is effective 

in eliminating or reducing the risk of 

dangers such as Salmonella and E. 

coli across a wide range of products. 

In fact, he says HPP has been so 

effective that it is now gaining 

traction in the nutraceutical and 

pharmaceutical industry for both 

human and animal nutrition products. 

HPP’s multiple benefits 

Benevento at Thyssenkrupp, says 

another principal benefit offered 

by HPP is that it has – indirectly at 

least – increased the range of new 

products with all-natural ingredients. 

“HPP provides the option to eliminate 

chemical preservatives and offers less 

product degradation caused by thermal 

processing that dominates our food 

products today,” he argues. 

He claims companies using HPP can 

also benefit by reaching the growing 

number of consumers who are adopting 

healthier diets, especially those seeking 

natural products who read product 

labels before they purchase. 

Burgos, Spain-headquartered Hyperbaric 

supplies industrial-scale HPP equipment 

to the food and beverage industry, 

producing vessels with capacities of up 

to 525 liters that can handle as much as 

8,000 lbs (3.63 tonnes) worth of products. 

According to the company’s executive 

director, Roberto Peregrina, HPP 


Processing 

offers distinct advantages over thermal 

processing from eliminating harmful 

microorganisms through to preserving 

nutritional value, taste, and texture. 

“Unlike heat treatment, HPP maintains 

fresh characteristics and enables 

clean-label products without chemical 

preservatives,” he says. “The cold 

pasteurization process helps maintain 

quality throughout shelf life.” 

HPP, Peregrina continues, is arguably 

the best-known and most widelyused 

non-thermal food processing 

technology in the US, Europe, Asia and 

Oceania. And unlike technologies such 

as ionizing radiation or membrane 

filtration, he says HPP is completely 

non-thermal, and can be applied to 

both liquid and solid foods. 

“Since HPP only uses pressurized, 

pure cold water, it bypasses texture 

and taste variations caused by heat, 

irradiation or chemicals,” he explains. 

“It also enables the removal of 

additives and helps achieve a cleanlabel 

product.” 

For Raghubeer, the benefits offered 

by HPP are many and varied, from 

food safety, and freshness and taste, 

through to brand protection. As well 

as providing a safe product, he says 

the system can help processors avoid 

recalls, which are not only costly, but 

can also do significant damage to a 

brand. 

“There are certain foods such as 

sliced deli meats that cannot use 

thermal processing due to damage 

to products, so many RTE meat and 

poultry companies have adopted 

HPP to ensure the food safety of 

their products without the damage,” 

Raghubeer explains. 

“Some companies still use chemical 

preservatives to protect their brands 

from recalls, but this is counter to 

consumers’ demand for healthier, 

minimally processed foods.” 

As well as protecting taste and 

freshness – which Raghubeer 

says can be adversely affected by 

thermal treatments – HPP offers the 

significant benefit of increased shelflife 

extension. “Shelf-life extension is a 

major reason why companies use HPP,” 

he says. “Longer shelf-life opens more 

markets, while reducing or eliminate 

the distressed products on shelves. 

This is an immense cost saving to food 

and beverage manufacturers. 

Emerging applications 

When it comes to current trends in HPP 

and emerging applications, Raghubeer 

points to the need to control foodborne 

pathogens, particularly Listeria 

monocytogenes, as being a real driver. 

“As more convenience items (ready to 

eat/ready meals) are being developed 

to meet consumer demand, there 

appears to be an increase in product 

recalls due to Listeria across a variety 

of products – HPP offers a solution for 

most of these products,” he says. 

Coupled with the above, Raghubeer 

continues, is the increase in the 

incidence of Avian Influenza Virus in 

meat, dairy, and poultry, adding that 

JBT Avure is currently studying the 

efficacy of HPP in the elimination the 

virus. 

Another important emerging market 

for HPP is nutraceutical and healthbased 

products, such as health 

shots. “Unlike thermal processing, 

HPP does not affect the nutritional 

components in these products,” says 

Raghubeer. “This is already a major 

driver in the beverage industry for the 

use of HPP.” 

He also sees further potential 

applications in the medicalpharmaceutical 

industry, particularly 

in the development/production of 

vaccines and targeted nutrition. 

Additionally, he says JBT is seeing 

uptake from preservative-free and 

reduced-sodium food processors to 

meet both growing consumer demand 

and regulatory guidelines in certain 

countries. 

Likewise, Benevento at says 

applications have been increasing 

over recent years, noting in particular 

the emerge of the use of HPP in the 

seafood industry. 

“HPP allows for easier shucking of 

shellfish and greater yield than other 

methods,” he says. “Our Nova Scotia 

customer invested in Uhde HPP 

equipment for lobster meat removal 

and immediately experienced a 

decrease in labor cost and greater 

meat extraction.” 

More recently still, Benevento says 

Thyssenkrupp has seen strong 

interest from the personal care 

product industry, with HPP uptake 

growing among companies offering 


25

Processing 

preservative-free natural skincare and 

lotion products. 

“HPP has allowed them to extend the 

refrigerated shelf life of their products, 

while offering customers the natural 

skincare products they desire,” he says. 

Although the technology’s roots 

lie in food processing, Peregrina 

from Hyperbaric says the “exciting 

expansion” into new territories, such 

as cosmetics and non-food industrial 

applications, represents a significant 

shift in HPP‘s potential, opening new 

avenues for innovation across multiple 

industries. 

To support this diversification, 

Hyperbaric has put in place over 

20 advanced automation projects 

over the past five years, aimed at 

integrating robotic systems for loading 

and unloading products. 

A trend in itself, Peregrina says 

automation isn’t limited to new 

installations, but rather is taking place 

across the industry, with companies 

retrofitting facilities to enhance 

competitiveness. 

“The benefits are compelling: improved 

operational efficiency, enhanced 

traceability, reduced workplace 

injuries, and increased throughput,” he 

adds. 

Getting products HPP-ready 

But while HPP may offer multiple 

benefits on paper, adopting the 

technology is not always quite as 

straightforward as processors might 

imagine. In fact, interested companies 

typically have to undergo a series 

of steps to make sure their product 

packaging is HPP-ready before the 

cold pasteurization system can be 

safely applied. 

Benevento at Thyssenkrupp suggests 

the first step for any interested 

processor is speaking with an HPP 

supplier who can explain which 

products are suitable and talk them 

through the process of making sure 

they are ready for treatment. 

After suitable packaging is selected, 

Benevento says the next step is 

practical testing, which can take place 

either at the machinery manufacturer’s 

facilities or via a third-party toller. 

He says Uhde HPP works closely 

with companies interested in HPP to 

understand their near- and long-term 

food safety and shelf-life objectives. 

“We help interested companies 

determine the feasibility of HPP as a 

viable solution,” he explains. “We also 

provide recommendations for the best 

practices for their product, food safety 

standards, and production objectives.” 

Of course, Benevento says many 

processors have already had some 

exposure to HPP during their start-up 

phase, typically through tollers offering 

HPP services to companies that are 

starting up or don’t want to invest the 

capital. 

“For these companies when the 

decision is made to use HPP at their 

facilities, they are already familiar with 

the packaging, processing, and food 

safety requirements,” he adds. 

Raghubeer argues that before starting, 

companies need to clearly define 

the objectives in applying HPP, and 

discuss them with knowledgeable HPP 

professionals. “It is important to note 

that there is a vast difference between 

the research literature and real-life 

commercial application of HPP,” he 

says. 

At the same time, Raghubeer says 

processors need to make sure their 

products are viable for HPP application, 

noting that certain products – such as 

meat jerky, peanut butter, and honey, 

among many others – don’t meet the 

required water activity levels to be 

suitable. 

Other products unlikely to make the 

grade include raw meat such as ground 

beef, which experiences color changes 

due to the impact of HPP on myoglobin, 

while whole fruits and vegetables 

suffer cellular damages, resulting in air 

and water purges. 

If food safety is the primary objective, 

Raghubeer recommends carrying 

out a pathogen validation study to 

ensure processing conditions meet 

required inactivation regulatory 

requirements. He also recommends 

analyzing whether any problems could 

be encountered with bacterial spore 

formers, namely Clostridium and 

Bacillus. 

Another critical element when 

preparing any product line for HPP is 

packaging, according to Raghubeer, 

and in particular the oxygen-barrier 

properties of the material being used. 

Similarly, he says the moisture vapor 

parameters of packaging materials 

should be taken into account. 

Where next? 

So how far can HPP go and what are 

the technology’s limits when it comes 

to potential applications? 

Benevento believes HPP adoption is 

already taking place in newer, nontraditional 

segments, such as raw meat 

used in the pet food industry, citing the 

technology’s ability to enable the safe 

handling and storage of Biologically 

Appropriate Raw Food (BARF) products 

for several weeks without freezing. 

Another important factor, according to 

Benevento, is the emergence of what 


Processing 

HPP-advocates describe as the ‘Clean 

Label’ movement; the demand among 

consumers for natural products and 

ingredients with minimal additives, 

which he believes is creating markets 

for entrepreneurs to launch new 

healthy food and beverage products. 

“Due to the newer nature of HPP and 

the ease of product testing, more 

applications are constantly being 

explored outside of the traditional food 

and beverage space, and into areas 

of nutraceuticals and personal care 

products,” says Benevento. “Improved 

packaging will spur additional future 

applications.” 

For Peregrina, HPP – although offering 

enormous potential – does come 

with its limitations, noting that the 

technology is not effective on dry 

products. 

“To ensure its effectiveness, it is 

recommended the products have an 

Aw (water activity) greater than 0.8,” 

he says. “In certain cases, it is possible 

to develop alternative products or 

even modify certain aspects such as 

formulation or acidity to make the 

process efficient, even if the Aw is less 

than 0.8.” 

Secondly, Peregrina says HPP does 

not inactive spores; an outcome 

which would require a combination of 

pressure (6,000 bar) and temperature 

(>100ºC). This fact, he says, leaves 

processors with a choice between 

sterilization – which uses high 

temperatures to inactivate spores – 

and HPP. 

“Sterilization achieves shelf stable 

food at room temperature for months 

or years with the drawback that it 

alters the nutritional and organoleptic 

properties of foods or drinks,” he says. 

“Currently, the combination of different 

technologies, including HPP, is being 

investigated to ensure the inactivation 

of spores, while still maintaining the 

characteristics of fresh food.” fmt 

For more information 

www.freshposition.com 


27

Processing 

The Colorful World of Sweets: Compact 

System Consisting of 12 Individual 

Pumps Meters flavors and Volorants with 

a Viscosity of up to 3,000 cps 

Different recipes require flow rates between 100 and 6,000 g/h 

A large number of flavors and colorants are used in the production of colorful sweets – and have completely 

different physical properties. Natural and organic food colors in particular have a high viscosity of up to 

3,000 cps. If the metering technology used has small feed diameters, only a low flow rate is achieved, which 

quickly results in a high injection pressure of up to 45 bar. However, the same systems must be able to 

process very liquid water-based colorants and flavors at high flow rates of up to 6,000 g/h. These challenges 

in the production of confectionery like lollipops or jelly sweets and other candies were increasingly pushing 

metering systems of one global candy manufacturer to its limits. The experts from LEWA Italy therefore 

developed a new solution with twelve individual single head pumps, each with its own electric stroke 

drive, with which six colors and just as many flavors of different viscosities and flow rates can be metered 

in parallel. Due to limited space within the production line, LEWA implemented the new system in a tight 

installation space of 2.8 m (length) to 1.2 m (width). 

A global manufacturer of confectionery 

most recently used an 

injection system with a twelve-headed 

pump and single motor from a wellknown 

LEWA competitor. However, 

the system, which dated back to 

the 1990s, could only be operated 

manually, meaning that it had to be 

monitored around the clock by an 

operator. In addition, it was no longer 

possible to set the metering quantity 

with the required precision. This is 

because the natural and organic 

food colorants used today have a 

high viscosity of around 2,500 to 

3,000 cps. In contrast to water-based 

colorants and most flavorings, they 

are very difficult to handle with small 

bore openings and a correspondingly 

low flow rate and can only be handled 

under high back pressures. 

A large number of flavors and colorants are used in the production of colorful sweets – and have completely different physical properties. 

Source: LEWA GmbH 


Processing 

LEWA Italy developed a customized system with twelve individual single head pumps, with which six colors and just as many flavors of different viscosities 

and flow rates can be metered in parallel. Source: LEWA 

On the one hand, this led to fluctuating 

proportions of colorants and flavorings 

in the finished sugar mass for the 

jelly sweets. On the other hand, the 

lack of automation resulted in high 

consumption of drinking water and 

energy as well as relatively high 

production waste – which is particularly 

significant in the case of expensive 

flavorings. Finally, the manufacturer 

had discontinued technical support 

for the system, which was around 30 

years old. At this point, there was no 

question: in order to guarantee the high 

quality of their sweets in the future, a 

new metering system for the different 

colors and flavors was needed. Last 

year, the customer turned to LEWA 

Italy, which developed a customized 

metering system with twelve individual 

pumps specifically for this application. 

In order to enable the independent 

handling of six dyes and six flavors, 

each with very different conveying 

properties, the pump specialists 

recommended a compact yet highly 

flexible system consisting of a total of 

twelve LEWA ecoflow LDB metering 

pumps, each with its own drive unit. Of 

course, all components in were planned 

in SS316 (food grade). “This pump 

model is extremely compact and spacesaving,” 

explains Boccotti, “but at the 

same time powerful enough to convey 

different fluids with viscosities from 10 

to 3,000 cps without restrictions.” 

However, the colors and flavors 

used differ not only in their viscosity: 

depending on the recipe, the 

ingredients have to be metered into the 

sugar mass at a flow rate of between 100 

and 6,000 g/h. In order to guarantee 

LEWA ecoflow brings viscosities 

and flow rates under one roof 

“The biggest challenges with the 

new metering system were the strict 

space requirements,” explains Andrea 

Boccotti, Sales Director at LEWA Italy. 

“As part of the production line, the 

dimensions could not exceed those 

of the old system.” With a size of 2.8 x 

1.2 m, it was installed in the middle of 

the production line and could only be 

operated and maintained from the front. 


29

Processing 

the high quality of the colorful jelly 

sweets for every flavor, precision must 

not be compromised. For this reason, 

all twelve LEWA ecoflow metering 

pumps each have a separate electric 

stroke adjustment and an automated 

control circuit with the tried-andtested 

Coriolis flow meter. “This allows 

the injection quantity for each of the six 

colorants and flavorings to be precisely 

controlled,” adds Boccotti. “This not 

only ensures product quality, but 

also minimizes production waste and 

avoids wasting costly ingredients.” 

High degree of automation 

increases productivity 

The biggest improvement compared 

to the old system is the high degree 

of automation: the new metering 

solution from LEWA Italy continuously 

checks the fill level of the storage tanks 

and the flow rate of the pumps and 

issues a timely warning in the event of 

deviations or problems. As it no longer 

needs to be monitored and controlled 

manually, the system can easily run 

around the clock, up to seven days a 

week. The recipe-specific parameters 

are set via a clearly arranged 15-inch 

touch panel. Up to 150 recipes can also 

be stored there and called up at a later 

date with just a few clicks. Moreover, 

the system is Industry 4.0-ready 

and can be controlled remotely and 

integrated into higher-level PLCs. 

“For this kind of candy production the 

manufacturer needs a customized 

metering system that can process as 

many colors and flavors as possible. 

With the flexible modular concept, we 

were able to develop a customized 

solution that meets all requirements: 

from the small installation space and 

high metering flexibility to the reliable 

and automated control of the delivery 

rate,” summarizes Boccotti. 

fmt 


www.lewa.com/en 

To guarantee the high quality of the colorful jelly sweets for every flavor, precision must not be compromised. For this reason, all twelve LEWA ecoflow 

metering pumps each have a separate electric stroke adjustment and an automated control circuit with the tried-and-tested Coriolis flow meter. 

Source: Masterfile 


Processing 

AI-Supported Confectionery Production 

Possibilities, opportunities and experiences at WDS with the use of artificial intelligence in confectionery 

machines 

by Daniel Brötz 

When we think of artificial intelligence, 

we initially imagine a futuristic, digital 

world. AI is already being used in 

numerous industries and areas of 

life and reputedly opens up almost 

unlimited possibilities. In order to 

make meaningful use of AI, a realistic 

picture of its possibilities and limits is 

extremely important. 

Winkler und Dünnebier Süßwarenmaschinen 

GmbH (WDS) is one of 

the world‘s leading manufacturers 

of machines for the confectionery 

industry for all pourable and tearable 

masses. The machine portfolio 

starts with independent depositing 

machines and laboratory depositors 

and progresses through small, fully 

automatic production machines to 

highly flexible large-scale plants for 

chocolate, gum and jelly, toffee and 

fondant or hard candy. 

Field report on digitisation at WDS 

A few years ago, WDS started to 

look for modern solutions for the 

confectionery industry with its own 

digitisation department. This resulted 

initially in lots of ideas and first tests 

with easily accessible tools such as 

ChatGPT or Microsoft Copilot. These 

were a good starting point to get a 

feel for what is possible and what 

limits currently still exist. 

When talking about artificial intelligence, 

many people think of ChatGPT 

first. However, Large Language 

models like ChatGPT are only one 

very general model family among 

thousands of other AI models. So 

when AI is mentioned in this text, it 

does not necessarily mean a GPT 

model. Yet specialized tools and 

expertise are necessary to work with 

AI technology. 

Working together with the Fraunhofer 

Institute, a theoretical basis and incompany 

know-how was built up at 

WDS to begin with. The initial focus 

of development was on the internal 

development of WDS.gpt – a tool that 

interacts with the WDS knowledge 

database and provides immediate 

answers to all questions during 

operation. This first project got off to 

a very positive start and provided very 

gratifying results. Motivated by this 

success, the idea was developed not 

only to tap into existing knowledge 

databases, but also to intelligently 

analyse further sources of knowledge 

such as assembly reports and feed 

the contents in a structured way to 

the WDS.gpt. This way, thousands 

of error and solution possibilities 

were transformed into a structured 

database, and the capability of WDS 

to achieve effective error correction 

and the transfer of know-how across 

different projects and over a long 

period was significantly increased. 

The WDS.gpt for internal use makes 

it possible to ask questions on almost 

any topic in natural language, making 

it very easy to operate. The system 

determines the information available 

in the saved database and puts it 

Fig. 1: AI conception of AI-supported confectionery production 


31

Processing 

Fig. 2: User interface of WDS.gpt 

together clearly in a very short time. In 

addition, the sources of information 

are indicated, so that the answers can 

be checked and reproduced. 

In the next step, the knowledge 

gained shall not only be able to be 

used internally by WDS but also 

by their customers. The existing 

SweetConnect platform provides 

an ideal basis for this. Research 

is currently being done on the 

possibilities of providing knowledge 

specifically, meaningfully and 

securely. 

AI in the confectionery 

production plant 

A confectionery machine produces 

a large amount of data. Using a 

smart measuring mould such as e.g. 

SmartMould, it is already possible to 

continually record process data in the 

mould flow and to evaluate this using 

statistics methods or simple limit 

value analyses. However, it is still not 

currently possible to make efficient 

use of the complete data – which is 

where the greatest opportunities 

offered by AI applications come into 

the picture. 

The immense quantity of data 

from the production plant can be 

processed almost in real time by 

artificial intelligence and can also be 

Fig. 3: AI-supported detection of data anomalies 


Processing 

Figure 4: AI-generated Grafana dashboard for plant performance 

evaluated linked with historic data 

in order to guarantee automated 

and continual process monitoring. 

Error patterns or anomalies can be 

recognised in good time and can 

often be optimised before they lead 

to a real problem. 

An AI application is thus designed to 

support trained personnel in making 

fast and goal-oriented decisions. 

What it is not designed to do is make 

the use of autonomous machines 

without operating personnel possible. 

Limits in the use of artificial 

intelligence 

Alongside the many conceivable 

possibilities, some data is less suitable 

for the use of AI. The observation of 

rules and regulations when handling 

sensitive data can make the use of AI 

more difficult. In addition, AI does not 

have moral reasoning, which means 

that when moral decisions have to be 

made, human judgement must always 

be preferred over the AI decision. 

Ecological aspects also have to be 

taken into account, since AI solutions 

require a lot of resources. If the 

expected ROI is low, traditional or 

hybrid approaches can offer a more 

suitable cost-benefit ratio. For uses 

subject to high safety requirements, 

such as in medical technology or 

aviation, a wrong decision can have 

far-reaching consequences. Risks 

should always be considered carefully 

in such cases. 

Examples of shop floor solutions 

with artificial intelligence 

An assistance chat like WDS.gpt 

can search for contents in many 

documents and sources at the same 

time and clearly summarise only the 

most important information. The 

compiled information must be able 

to be traced back to its source at all 

times, so that information can be 

verified. In future, this work would be 

done by a depositing assistant, which 

Daniel Brötz 

Team leader Digital Services 

can answer questions such as “Why 

is the product weight not OK?”, “What 

order number does drive xy have?” or 

“How do I change the pump system?”. 

Equally, report functions would 

be easier to implement: AI-based 

assistants reliably carry out tasks 

such as “Prepare a daily report on 

OEE and plant errors” or “Send 

an e-mail report if you recognise a 

deviation in comparison to the last 30 

days”. 

One of the greatest talents of a 

language-based AI is understanding 

and creating source code. We can 

make use of this talent when creating 

dashboards. We just have to explain 

to the AI in natural language what we 

would like to see and where the data 

is to be taken from. The AI can then 

create a clear Grafana dashboard 

with the necessary data. 

fmt 

The Author 

Daniel Bötz is Team leader Digital Services at 

Winkler und Dünnebier Süßwarenmaschinen 

GmbH. 

1)Source: Own AI image generated by DALL-E 


www.w-u-d.com 


33

Events 

IFFA 2025: AI, Robotics and Sensor 

Technology are Raising Meat and Protein 

Processing to New Heights 

The meat and protein processing industry is facing major challenges. Pressure on prices, a wide range of 

products and the ongoing shortage of skilled labor call for efficient working practices if the industry is to 

remain competitive globally. Increasing automation and innovative technologies such as artificial intelligence 

and robotics represent potential solutions: they can boost productivity and cut operating costs. Under the 

motto ‘Maximum Performance’, the world‘s leading trade fair for the meat and protein processing industry, 

IFFA - Technology for Meat and Alternative Proteins, will show what is already possible and demonstrate the 

course the industry needs to take in the future. 

Automation is the name of the game 

in many branches of industry: it not 

only improves the performance of 

machines and systems but also helps 

avoid production interruptions and 

save energy and materials. In the 

food industry, for example, automatic 

product control and traceability 

is virtually mandatory to ensure a 

consistently high level of quality and 

meet strict legal requirements. It is also 

an ideal tool for tackling challenges 

such as rising costs and the shortage 

of skilled labor. 

Process automation in the meat and 

protein industry ranges from raw 

material preparation with mixing 

and grinding, via processing with 

portioning, filling and moulding, as well 

as thermal processes such as cooking 

and cooling, to automatic packaging 

and intelligent logistics. In many 

cases, however, the various process 

stages and production lines are not 

Thanks to AI, industrial robots can operate with 

greater autonomy and agility. 

Photo: Messe Frankfurt 

networked with each other, meaning 

that data exchange is impossible and 

cannot be used to optimise the various 

processes. Fortunately, there is a 

remedy because web- based process 

control systems such as MES and 

ERP often consist of modular software 

systems that can be retrofitted 

to existing installations. Thus, the 

advantages of a fully networked smart 

factory are not just the preserve of new 

production facilities. 

The foundation of many automatic 

processes is real-time data collection 

and analysis. Modern sensors 

supply precise information regarding 

temperature, humidity, weight and 

pressure. For example, temperature 

and humidity sensors in cold stores 

are used to prevent the temperature 

rising and thus avoid the risk of 

contamination. Weight sensors check 

the weight of each individual meat 

product and ensure that the packaging 

is in line with specifications. This not 

only reduces the amount of material 

used but also minimises waste and the 

return rate. Another example is sensors 

for monitoring the gas composition in 

packaging, which ensures the desired 

conditions are maintained at all times. 

AI speeds up processing 

In common with many other industries, 

the introduction of artificial intelligence 

(AI) is also transforming the meat and 

protein industry and taking it to a new 

level by enabling machines not only to 

collect data from the various stages 

of production but also to analyse and 

deduce potential improvements from 

it. In the event of disruptions in the 

production process, AI can identify 

cause-and-effect relationships and 

thus rectify problems without stopping 

the production process or prevent 

them occurring in the future. This not 

only boosts efficiency but also means 

higher levels of certainty for both 

consumers and companies. 

Industrial image recognition and 

processing is also based on AI 

models that have been trained for the 

application in question. For example, 

it is used to sort meat products in 

accordance with specific criteria, such 

as size, shape and structure. This 

reduces the employee‘s workload at 

the same time as increasing precision. 

If used to identify quality criteria, 

such as grain or fat content, it can 

significantly increase the selling price 

of individual items. 

Predictive maintenance is another 

area of application. AI-aided systems 

monitor machine status and predict 

downtimes so that maintenance work 

is only carried out when required. 

According to a McKinsey study, 

predictive maintenance in the food 

industry can reduce maintenance costs 

by as much as 30 percent and increase 

plant utilization by 20 percent. 

Machine learning lifts robotics to 

a new level of development 

Today, industrial robots are an established 

feature in the food industry, 

especially in larger companies. 

Operating around the clock, they can 

bring about considerable gains in 

efficiency and productivity. However, 

the dividing line between conventional 


Events 

machines and those with integrated 

robot technology is not clear cut. It can 

be said, however, that industrial robots 

are mainly used to perform repetitive 

tasks, such as those typically found 

in the meat processing industry, for 

example cutting, portioning, packing, 

wrapping, sorting, picking and placing. 

AI is also taking robotics to a new 

level of development. Generative AI 

can use machine learning to adapt 

independently to new circumstances 

and situations, thus enabling industrial 

robots to act more autonomously 

and agilely. A good example of this is 

autonomous mobile robots (AMR). 

Equipped with cameras and sensors, 

they can assess and analyse their 

surroundings. For instance, they look 

for new paths when obstacles block the 

planned route and act independently in 

abnormal situations. 

Multifunctional robotic work cells 

hold out the promise of an enormous 

increase in flexibility and are set to 

replace traditional line production in 

the meat industry, too. For example, 

using AI, the robotic work cell can 

independently process pork sides 

in a series of operations, which are 

carried out all at once instead of a 

series of small operations. Thus, 

different products can be processed 

in parallel, enabling an optimum 

product mix without the restrictions of 

line production. At the same time, the 

robotic work cells form autonomous 

networks with the AMRs, which 

react independently when faced with 

changing requirements. 

AI, robotics and sensor 

technology boost performance 

and accelerate the pace of change 

The meat and protein processing 

industry is on the cusp of radical 

change, driven by the use of new 

technologies such as AI, robotics and 

sensor technology. These technologies 

are not only an opportunity to 

automate processes and increase 

efficiency but also to enhance product 

quality and sustainability. Companies 

that integrate these technologies at 

an early stage are well prepared to 

ensure their competitiveness on the 

global market and meet the increasing 

challenges of tomorrow’s world. fmt 


www.iffa.com 

Exit Conveyor for Enhanced Efficiency in 

Food Cutting 

FAM STUMABO at IFFA in Hall 8, Booth D30 

After the successful launch of the 

Yuran Hytec 300 in 2024, FAM 

STUMABO will release an additional 

version of this model at the IFFA 2025 

exhibition. The new version builds on 

the success of the Yuran Hytec 300, 

a versatile machine designed to dice, 

strip-cut, and shred a wide variety of 

meat, poultry, alternative protein and 

petfood products. The Yuran Hytec 300 

EC integrates an Exit Conveyor that 

brings several advantages specifically 

for batch processing. 

“The innovative exit conveyor will help 

capture the cut pieces effectively and 

eliminate product loss or spillage,” 

explains Thomas Bogaerts, Project 

Engineer at FAM STUMABO. “The 

clearance between the discharged cut 

product and the integrated conveyor 

maintains the quality required for even 

the most sensitive applications. It 

will further provide a more controlled 

discharge due to a seamless transition 

and even distribution of the cut 

product.” 

Efficiency and versatility in batch 

processing 

The new Exit Conveyor system 

facilitates discharging the cut product 

into totes, a Eurobin trolley, or 

additional conveying systems so that 

there is no need to stop the machine 

when replacing totes during batch 

feeding. With its simple operating 

principle, the Yuran Hytec 300 EC also 

offers the benefit of ease of use in a 

variety of applications. 

The product is fed via the belt and 

guided towards the feed roll, ensuring 

a positive transfer into the circular 

knives. The circular knives cut the 

product into strips, which are then 

diced by the crosscut knife spindle 

at the desired height or length. For 

shredding and pulled look applications, 

the machine also offers the option of a 

pre-break system for initial reduction in 

combination with subsequent cutting 

and shredding spindles. 

“The Yuran Hytec 300 EC is used in 

cutting fresh, crust-frozen, tempered 

frozen, and (hot) cooked meat and 

poultry products,” says Thomas 

Bogaerts. “It excels in providing 

efficient and consistent ‘pulled look’ 

shredding of cooked beef, poultry, 

and pork meats, making it ideal for 

BBQ meats, salad and pizza toppings, 

sandwiches, and handheld snacks.” 

The specialized cutting tools are 

designed to handle the unique 

characteristics of extruded products, 

creating alternative meat products in 

familiar cuts and shapes. 

fmt 


www.fam-stumabo.com 


35

Events 

Innovations, Product Launches, and 

Solutions for Efficient and Sustainable 

Packaging to Seal the Future 

SEALPAC is exhibiting at IFFA 2025 in hall 12.1, stand E79. 

Under its motto #SealingTheFuture, SEALPAC will be presenting various types of cutting-edge technology, 

all made in Germany, during IFFA 2025. At the world‘s leading trade show for meat and (alternative) protein 

manufacturers, visitors will experience pioneering, cross-platform technologies at the stand of the German 

packaging expert. For the very first time, SEALPAC is exhibiting its F-series thermoformer, which is bound to set 

ground-breaking standards in high-performance applications. 

Companies in the food industry are 

increasingly faced with the challenge of 

making their production process more 

efficient, meeting legal sustainability 

requirements, and at the same time 

developing attractive packaging for 

the point of sale. Through innovative 

technologies, SEALPAC supports its 

customers in meeting these requirements. 

The family-owned company with 

two plants in Oldenburg, Germany, sees 

itself as a dependable partner to the food 

industry and supports its customers 

through the entire packaging process, 

from the initial idea to the packaged 

product in the shelves of the retailer. 

At IFFA 2025, the packaging specialist 

will be launching the F-series, a nextgeneration 

thermoformer range, at its 

new location in hall 12.1. In addition, 

various solutions in the tray-sealing 

segment, which meet both the 

requirements of efficient, high-volume 

production and the needs of companies 

with smaller outputs, complement its 

trade fair presence. 

The F-series: a game changer in the 

segment of thermoforming 

The new, high-performance F-series 

thermoformer, SEALPAC’s first complete 

in-house design in this segment, 

represents an entirely new approach 

to packaging technology. Companies 

benefit from a significant increase in 

production through optimal process 

flows and minimum machine downtime. 

The F-series flexibly processes a wide 

range of materials and is therefore 

particularly future proof, especially with 

regard to fulfilling the PPWR (Packaging 

and Packaging Waste Regulation). 

Furthermore, it is equipped with the latest 

control software that enables flawless 

in-line connectivity and also allows for 

easy network integration. This makes the 

SEALPAC F a true industry 4.0 machine. 

A special feature of the F-series 

thermoformer is its modern hygiene 

concept. The easy-access design makes 

cleaning and maintenance intuitive, 

therefore enhancing machine availability. 

Another highlight is the tooling quick 

exchange system on the F-series. This 

ensures maximum flexibility and simplifies 

switching to a new application significantly. 

The sealing tool is replaced almost without 

hand tools and with minimal effort. This not 

only speeds up the changeover process, 

but is also safer for the operating personnel. 

With a high level of in-house production, 

the F-series stands for outstanding quality 

and durability. As such, the thermoformer 

sets new standards in terms of packaging 

performance, sustainability, and userfriendliness. 

A6max traysealer: resource-saving 

with optimal appearance 

In Frankfurt, by means of the SEALPAC 

A6max, a member of the renowned 

Amax-series, the packaging expert 

is demonstrating the production of 

sustainable packaging solutions that 

combine efficiency, flexibility, and 

an attractive product presentation. 

This versatile traysealer enables 

the production of high-quality, safe, 

and visually appealing packaging, 

with a format change concept that 

is unparalleled in terms of speed. At 

IFFA 2025, SEALPAC impressively 

demonstrates how different tray 

materials, such as ultra-light PP trays, 

FiberWise pulp trays, and paper-based 

eTray®, can be processed without 

changing the tooling. 

M-Flex: highest quality standards, 

unparalleled flexibility 

The compact SEALPAC M-Flex semiautomatic 

traysealer enables companies 

with smaller production volumes and 

frequent product changes to enter 

the professional world of packaging. 

It combines highest precision with an 

efficient packaging process and is ideal 

for meat workshops, business startups, 


Events 

test kitchens, and catering suppliers. On 

a small footprint, the M-Flex processes 

all major packaging materials into safe, 

attractive, and contemporary packaging. 

In addition to standard solutions, 

innovative concepts such as FlatMap®, 

TraySkin®, FlatSkin®, or EasyLid® can 

also be implemented. 

Just like the F-series thermoformers and 

the Amax-series traysealers, the M-Flex 

is the smartest solution in its category 

with the lowest cost of ownership. All 

these machines have been designed for 

the requirements of 2025, and beyond. 

SEALPAC’s supermarket: packaging 

innovations to inspire 

A highlight at the SEALPAC stand 

will once again be its “Supermarket 

of Innovations”. Here, the company 

presents numerous innovative packaging 

concepts from international markets, 

all produced on SEALPAC equipment. 

Refrigerators contain the latest trends and 

developments whilst offering the industry 

valuable suggestions for future-oriented 

solutions. The supermarket is therefore 

an important source of inspiration for 

companies that want to further develop 

their packaging concepts and adapt them 

to changing market needs. 

fmt 


www.sealpacinternational.com 

Grinders, Mixer Grinders and Bowl 

Cutters: Sophisticated Technology with 

All-round Perfection 

K+G Wetter at IFFA 2025 in Hall 8.0 Stand D96 

From compact trade cutters to the 

industrial vacuum cutter VCM 550, 

the machines from K+G Wetter 

offer a comprehensive overview of 

sophisticated vacuum technology, 

efficient cooking functions and many 

other clever cutter features for all 

company sizes. K+G Wetter also offers 

a wide range of grinders and mixer 

grinders – from the small EW 114 mm 

electric grinder, to angle grinders and 

mixer angle grinders with and without 

loading, to the AW 280 industrial grinder. 

The new WW 200 angle grinder will be 

at IFFA as a flexible all-rounder for fresh 

and frozen meat blocks. 

Perfect hygiene is crucial in food 

production. This makes it all the more 

important that the machines used can 

be cleaned quickly and easily – like the 

bowl cutters of the Hygienic Secure 

series from K+G Wetter. The new VCM 

70 Hygienic Secure shows that the 

sophisticated features of these machines 

are not just for large-scale industry: in a 

compact size for butchers, it is equipped 

with everything needed to quickly and 

perfectly clean the cutter after use or 

before the next batch. Sloping and handpolished 

stainless-steel surfaces, parts 

that can be removed with a flick of the 

wrist without the need for any tools, such 

as the patented knife cover strip, the 

bowl scraper or the large cleaning flaps 

in the vacuum bowl: Hygienic Secure is 

well thought out in every detail, saves 

cleaning time every day and ensures 

maximum hygiene safety. 

Flexible in use, from vegan to pet 

food 

Even with vegetarian and vegan food, 

the machines from K+G Wetter have 

a decisive effect on consistency and 

flavor. Vacuum cutters, in particular, 

demonstrate their strengths here: the 

cooling effect of the vacuum protects 

the vegetable proteins from denaturing 

and, due to stronger soaking, longer 

protein chains are formed. Added to 

this is the intensification of flavor and 

improved consistency of the products 

manufactured in a vacuum, which also 

have a significantly longer shelf life due 

to the lower oxygen content. 

When it comes to pet food, the grinders 

from K+G Wetter are in demand: 

processing raw materials that contain 

bones and are frozen to -21 degrees 

presents a major challenge for the 

machines used. The industrial grinders 

from K+G Wetter perform these tasks 

day after day for many hours and thus 

process tens of thousands of tons 

of raw materials over many years. An 

investment that pays off and reliably 

produces pet food of the best quality. 

Think tank IFFA 

“We always develop our machines and 

software with a view to making the 

daily work of butchers and other food 

producers easier, safer and faster,” 

summarizes Volker Schlosser. The 

International Sales Manager at K+G 

Wetter is therefore looking forward to 

six days of IFFA trade fair in Frankfurt 

full of discussions and exchanges with 

old and new customers and partners. 

“Of course we want to sell machines. 

But exchanging experiences is of 

course also important to us at a trade 

fair – where else can you find so much 

concentrated expertise in such a 

compact period?” 

fmt 


https://kgwetter.de/en/ 

Photo: K+G Wetter 


37

Packaging 

Paper Packaging for Panda Milk 

Chocolate 

UPM Specialty Papers and Orkla 

Suomi are piloting a new paper wrapper 

for Panda Milk chocolate. During a sixmonth 

pilot period, the new wrappers 

replace traditionally used PP-plastic 

wrappers. Milk chocolate bars in new 

packages are now available in stores 

across Finland. 

“At Orkla Suomi, we want to make 

everyday life better with local brands 

that bring joy and make sustainable 

choices easier. Our products are a 

combination of tradition, innovation, 

and sustainability. A great example 

of our ongoing efforts to replace 

fossil-based materials with renewable 

alternatives is the new paper-based 

chocolate tablet packaging, developed 

in collaboration with UPM and printing 

house Walki Westpak. We will pilot this 

paper-based packaging with Panda 

Milk Chocolate in spring 2025 to gather 

insights and experiences from the new 

solution,” says Arja Laitinen, Packaging 

Developer at Orkla Snacks. 

The new type of wrapper for Panda Milk 

Chocolate is based on UPM AsendoTM 

Pro 75 g/m2 barrier paper, which has 

suitable grease barrier properties 

for Panda milk chocolate. A cold seal 

lacquer, which has been applied to 

sealing areas, allows the paper-based 

package to be sealed on Orkla Suomi’s 

existing flowpack packaging machines, 

which are normally used to pack 

38 

food Marketing & Technology • April 2025

Packaging 

products in plastic. UPM Asendo Pro 

is certified for food safety (BfR, FDA), 

and the new packaging solution has 

undergone extensive testing, including 

shelf-life tests. 

Orkla Suomi wanted to find a paperbased 

packaging solution to support 

its goal of increasing the share of 

renewable packaging materials without 

compromising recyclability. UPM 

only sources fibers from sustainably 

managed forests, where forest 

regeneration is ensured. UPM Asendo 

Pro has been validated as recyclable 

(PTS method RH 021/97, cat II) in 

existing fiber recycling streams, which 

are widely available to consumers in 

Finland and in Europe. 83% of paper 

and cardboard packaging is recycled in 

Europe (Eurostat, 2021). 

like Orkla Suomi with their packaging 

sustainability ambitions and to speed 

up the time to market of new packaging 

solutions,” explains Kirsi Lahtela, 

Senior Manager, Product Portfolio 

Management, UPM Specialty Papers. 

Traditionally, plastic or a paperplastic 

laminate has been used in 

packaging to guarantee shelf-life, 

ensure food protection and to keep 

grease from penetrating the package 

material. Thanks to the in-built barrier 

protection provided by UPM Asendo 

Pro packaging paper, no additional 

plastic layer is required. 

fmt 


www.upmraflatac.com 

“Chocolate can be a challenging 

product to package in paper, due to its 

relatively high grease level. However, 

UPM has a solid product portfolio, 

extensive experience and the broad 

partner network needed to support 

the transition to recyclable paperbased 

packaging. Therefore, we are 

able to help converters and brands 

food Marketing & Technology • April 2025 39

Events 

New Features for Upcoming Vitafoods 

Europe 2025 

The world’s nutraceutical event announces new features for its Barcelona debut this May – including a new theater 

and increased networking opportunities 

Informa Markets has unveiled 

details of new features at this year’s 

Vitafoods Europe (20-22 May), 

the leading global platform for the 

nutraceutical, func-tional food and 

beverage, and dietary supplement 

industries. The 2025 event will be the 

first to take place at Fira Barcelona, 

Gran Via, boasting a 25% expansion 

in exhibition space – making it the 

biggest edition of Vitafoods Europe 

to date. This year’s show will be host 

to multiple new features, including a 

new Nutraceutical Showcase Theater, 

an expanded Finished Products 

Area and increased networking 

opportunities to help visitors make 

con-nections, gain insights and spark 

industry innovation. 

What’s new at Vitafoods 2025 

This year’s event will see the 

introduction of brand-new features and 

hours of expert content covering all 

sectors of the supply chain. Highlights 

for 2025 include: 

• The Nutraceutical Showcase 

Theater – Offering valuable 

insights for the whole supply 

chain, this new theater will see 

leading experts host dedicated 

sessions showcasing the latest 

research and technologies, with 

additional content serving a range 

of industry subsectors – including 

finished products, contract 

manufacturing and beyond. 

• Women’s Health Spotlight 

– Debuting at the Vitafoods 

Europe Conference Theater, this 

dedicated spotlight will dive into 

a range of areas – from hormonal 

health and menstrual support 

to fertility, pregnancy, and 

maternal health – with sciencebacked 

sessions exploring how 

to innovate tailored products for 

women’s specific needs. 

These additions will sit alongside 

return-ing favorites, including the 

Vitafoods Europe Conference – a 

two-day programme including expert 

presentations, panel dis-cussions 

and company case studies on key 

health topics. Also returning for 2025 

is the renowned Vitafoods Insights 

Theater, which will see leading minds 

deep dive into key consumer insights, 

regulatory updates, technology, 

sustainability, diver-sity and inclusion 

and more. 

Improved ways to connect 

With collaboration crucial to industry 

innovation, Vitafoods Europe will add 

even more networking opportunities 

for its 2025 edition to help foster 

connections that drive industry 

progress. Highlight networking 

events include: 

• Future of Nutrition Lunch and 

Learn – This premium ticketed 

event will focus on ‘hacking 

the mass market’, with industry 

pioneers presenting actionable 

insights and strategies to 

redefine traditional consumer 

categories and convert niche 

prod-ucts to mainstream 

successes. Networking Brunch 

– Bringing together industry 

game-changers to discuss the 

challenges and oppor-tunities 

in making personalized health 

solutions sustainable and 

affordable for the mass market. 

• Women’s Networking Breakfast – 

Sponsored by Kerry, this powerful 

panel discussion will bring 

dynamic networking breakouts 

to pass on valuable insights 

and strategies for personal and 

professional impact. 

• Coffee and Churros Networking 

– A morning of conversations, 

fresh-brewed coffee and warm 

churros. With a simple, laidback 

atmosphere, this event 

gives visitors a new oppor-tunity 

to expand their network likeminded 

individuals. 

Room to grow 

The move to Fira Barcelona, Gran Via 

enables Vitafoods Europe to grow in 

line with market potential, helping 

businesses tap into high-growth 

opportunities. With an anticipated 

21,500+ attendees, including 1,300 

exhibitors gathering across 75,000m2 

of exhibition space – Vitafoods Europe’s 

largest ever show floor – visitors will 

have more opportunities to explore 

and gain insights than ever before. 

Alongside returning favorites such as 

the New Products Zone and Tasting 

Center, the 2025 event will feature 

a significantly expanded Finished 

Products Area. With 40% of Vitafoods 

Europe exhibitors offering finished 

products, the Finished Products 

Area offers greater opportunities 

for collaboration across the entire 

nutraceutical supply chain. 

“This year we’re raising the bar with our 

biggest-ever show floor, new theater, 

more cutting-edge content and added 

networking opportunities to help 

visitors take their businesses to the 

next level,” says Julien Bonvallet, Group 

Brand Director at Vitafoods Europe. 

“While the location has changed, our 

commitment is the same: to bring the 

global nutraceutical community together 

to foster collaboration and spark 

innovation. Expect the same high-quality 

suppliers, innovations, and expert-led 

discussions that you’ve come to love. It’s 

Vitafoods Europe, but even better!” fmt 


www.vitafoods.eu.com 


Events 

MAY JUNE 

JULY 

03-08 May 

Frankfurt, Germany 

IFFA 

Messe Frankfurt, 

Ludwig-Erhard-Anlage 1, 

60372 Frankurt am Main 

Tel.: +49 69 7575 0 

www.iffa.messefrankfurt.com 

8-10 May 

Addis Ababa, Ethiopia 

Agrofood Ethiopia 

fairtrade Messe GmbH & Co. KG 

Kurfürsten Anlage 36, 69115 

Heidelberg, Germany 

Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 

info@fairtrade-messe.de 

www.fairtrade-messe.de 

20-22 May 

Barcelona, Spain 

Vitafoods Europe 

Informa Exhibitions,5 Howick Place, 

London SW1P 1WG Great Britain 

Tel.: +44 20 337 73111 

www.vitafoods.eu.com 

08-11 June 

Tehran Iran 

fairtrade Iranfood + bevtec 

fairtrade Messe GmbH & Co. KG 

Kurfürsten Anlage 36, 

69115 Heidelberg, Germany 

Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 

info@fairtrade-messe.de 

ww.fairtrade-messe.de 

13-16 July 

Chicago, IL, USA 

IFT Food Expo 

Institute of Food Technologists 

252 W. Van Buren, 

Suite 1000, Chicago, IL 60607 

Tel.: +1-312-782-8424 

Fax: +1-312-782-8348 

www.ift.org 

SEPTEMBER 

DECEMBER 

15-19 September 

Munich, Germany 

drinktec 

YONTEX GmbH & Co. KG 

Kürschnershof 2-4 

90403 Nuremberg, 

Germany, 

Email: info@yontex.com, 

www.brau-beviale.de 


Nuremberg, Germany 

Fachpack 

NürnbergMesse GmbH 

Messezentrum, 

90471 Nuremberg 

Tel.: +49 911 86 06 49 09 

Fax: +49 911 86 06 49 08 

www.fachpack.de 


Birmingham, UK 

PPMA Ltd. 2024 

PPMA Ltd. 

New Progress House, 

34 Stafford Road, Wallington, Surrey 

SM6 9AA 

Tel.: +44 (0)20 8773 8111 

www.ppmashow.co.uk 

02-04 December 

Paris, France 

Fi Europe 

Informa Markets, 

WTC Tower Ten, 7th Floor, 

Strawinkskylaan 763, 1077 XX 

Amsterdam, 

The Netherlands 

Tel.: +31-20-409 9544 

Fax: + 31-20-363 2616 

www.figlobal.com 

This list of events is accurate, to the best of our knowledge. However potential visitors are recommended to check with the 

organizer since some details are subject to change. We make no claims to be complete and are grateful for any corrections 

or completions. Please contact: food@harnisch.com 


41

Last Page 

Advertiser’s Index • April 2025 

Page Company Location 

13 CFF Ilmenau, Germany 

4 Dr. Harnisch Publications Nuremberg, Germany 

15 Gelita AG Eberbach, Germany 

Digital Gerhard Schubert Crailsheim, Germany 

23 Green Efficient Technologies Nuremberg, Germany 

Cover 2 IFT Food Expo Chicago IL, USA 

3 K + G Wetter Biedenkopf, Germany 

9 Robertet Grasse, France 

21 Schaaf Technologie GmbH Bad Camberg, Germany 

Cover Sealpac International Harderwijk, the Netherlands 

Cover 4 Urschel Laboratories Inc Chesterton IN, USA 

5 Vitafoods Exhibitions London UK 

Whilst every effort is made to ensure the accuracy of this information, we appreciate your comments and corrections 

if something should be not quite right. 

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food Alternative Marketing & Proteins Technology • April 2025 


of Chocolate 

Issue 2/2025 


Production 


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Improvements 

in Potato Slicing 

Production-proven 

Cost-savings. 

New advancements from 

Urschel include the new CCLL 

(Chip Cutter Large Lattice) and 

improved CC. Each feature 

larger 32” (813 mm) cutting 

chambers to maximize capacity. 

New ‡ patented RockRepeller 

Impeller filters out rocks to 

limit lost production. 

Explore more cutting 

solutions at urschel.com. 

NEW 

#1 Best Selling Provider 

of industrial cutting machinery 

throughout the world. 

www.urschel.com 


® Urschel, Urschel logo symbol, and The Global Leader in Food Cutting Technology are registered trademarks of Urschel Laboratories, Inc. U.S.A. 

RockRepeller pending. ‡U.S. patent # 12,128,579. International patents pending.

food Marketing - Technology 2/2025

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