Food & lngredients International May 2025

ISSN 2149-2611

www.foodingredientsmag.com | MAY 2025

Confectionery

sales

break records,

surpass

$54 Billion

in 2024

The future

of processing &

packaging unfolds

in Milan at

2025

Inspired

by the nature

NOVEMBER - DECEMBER 2024

www.plantbasedfoodnews.com

salmon

Revolutionizing the food market

with plant-based

Gulfood

Manufacturing

celebrates 10 th anniversary

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

yumpuu, magzter and Turkcell Application.

www.plantbasedfoodnews.com

THIS

MONTH

HIGHLIGHTS

4

Innovation and optimism:

The industry shows

its strength at IFFA 2025

7

Replacing palm

by organic functional fats

based on TAGs

12

Food of the future:

Anuga presents the most

important trends and

focal themes of 2025

15

Not just for infants:

Arla Foods Ingredients

highlights benefits of

MFGM throughout life

30

IFF announces expansion

of Cedar Rapids,

Iowa Ingredients Facility

44

Givaudan launches

next-generation innovation

for stress management

with Zensera

48

Innovative Meat Products:

Addressing Trends to

Boost Revenue

2025 Media Kit

FOOD INGREDIENTS INTERNATIONAL

Ayça SARIOGLU

Coordinator

ayca.sarioglu@img.com.tr

On the Global

Stage with

Stronger Steps

We were proud to take part in IFFA, one

of the world’s leading trade fairs for the

meat and protein-processing industry.

Held in Frankfurt, this outstanding

event once again showcased the sector’s

innovation power and global momentum.

It was not only a valuable opportunity

to explore the latest technologies and

trends but also a chance to strengthen our

international network and presence.

Our participation at IFFA has reinforced

our commitment to delivering Food &

Ingredients International directly to the

heart of the global food industry. As

international food exhibitions continue

at full speed, we remain on the ground,

actively distributing our magazine at key

trade fairs and connecting professionals

from around the world.

Looking ahead, our schedule is busier

than ever. In the coming months, we

will be present at Ipack Ima, Anuga, FI

Europe, Fruit Attraction, and Gulfood

Manufacturing—each a vital platform for

shaping the future of food and ingredients.

These global gatherings not only drive

innovation but also open doors to new

business opportunities.

As we prepare for this packed exhibition

calendar, we continue to carefully curate

our editorial content and distribution

strategy to maximize visibility for our

readers and advertisers. In our upcoming

issues, we will spotlight innovation,

sustainability, and export-driven success

stories from around the globe.

Thank you to all our partners and readers

for your continued support. Together, we

are growing stronger, reaching further, and

sharing the future of food.

Publisher

Hüseyin Ferruh IŞIK

on behalf of

ISTMAG

Magazin Gazetecilik Yayıncılık

İç ve Dış Tic. Ltd. Şti.

Managing Editor (Responsible)

Mehmet SOZTUTAN

mehmet.soztutan@img.com.tr

Advisory Editor

Ali ERDEM

info@img.com.tr

International

Sales Coordinator

Ayca SARIOGLU

ayca.sarioglu@img.com.tr

+90 212 454 22 33

Technical Manager

Tayfun AYDIN

tayfun.aydin@img.com.tr

Advisory Graphics & Design

Hakan SOZTUTAN

hakan.soztutan@img.com.tr

Digital Assets Manager

Emre YENER

emre.yener@img.com.tr

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The atmosphere at the stands of over 1,000 exhibitors at IFFA – Technology for

Meat and Alternative Proteins was characterised by a high investment confidence.

In a complex global economic situation, the industry impressively demonstrated

its innovative strength and competitiveness. This was also confirmed by the visitor

numbers: a total of 63,117 trade visitors from 144 countries came to the leading

international trade fair in Frankfurt. The proportion from abroad was 74 percent.

Innovation and optimism:

The industry shows

its strength at IFFA 2025

The international meat and protein industry took advantage

of IFFA to experience the latest trends in automation, artificial

intelligence (AI) and robotics. AI-supported and data-driven

process intelligence is the future, and numerous exhibitors

presented groundbreaking solutions in this field. In addition,

4 FOOD & INGREDIENTS INTERNATIONAL MAY 2025

companies showcased a wide variety of innovative

ingredients, trends in craft meat processing and

new products made from alternative proteins.

63,117 visitors from 144 countries came to

Frankfurt am Main from 3 to 8 May, the majority

of whom were from the protein processing

industry, but also from the food retail, packaging,

butchery and spices industries.

“No distance is too far for IFFA – that has been

impressively demonstrated once again,” says

Wolfgang Marzin, CEO of Messe Frankfurt. “Three

out of four visitors came to Frankfurt from abroad

– and especially from outside Europe, for example

from the USA, China, South America and Australia.”

Marzin continues: “I was particularly pleased with the

feedback on the noticeably positive atmosphere in

the halls. Despite the current challenging economic

conditions, there was a real spirit of optimism at

the stands. IFFA has demonstrated how much

innovative power there is in the industry – and that

it is ready to invest in the future.”

Protein processing in transition: smart

technologies are revolutionising production.

Under the motto “Rethinking Meat and Proteins”,

1,019 exhibitors from 52 countries presented

machines, technologies and solutions for the entire

value chain – from processing and packaging

to innovative ingredients and sales trends. The

MAY 2025

FOOD & INGREDIENTS INTERNATIONAL

5

comprehensive range of products and services on

offer made it clear that meat and protein processing

is developing rapidly, driven by a growing shortage

of skilled workers and the need for more efficient

processes. Among other things, the focus was

on AI applications and automation solutions.

Digital technologies for analysing production

data also demonstrated their potential for greater

transparency, sustainability and cost-effectiveness.

Visitors from the butcher trade took advantage of

IFFA to gain an overview of practical solutions for

their businesses: from digital systems and modern

business structures to forward-looking packaging

technologies. Discussions with colleagues, exciting

competitions and award ceremonies showcased the

diversity of the trade and completed the experience.

Alternative proteins are a growing segment of the

food industry, as demonstrated by the interest in

the World of New Proteins, which had its own

exhibition area at IFFA for the first time. Innovations

in taste, texture and nutritional value were the focus

of attention. New products based on plant proteins

and mycoproteins from fungi, as well as precision

fermentation, were the main topics of discussion.

Positive assessment of the industry’s

economic situation.

More than half of visitors expect the economy to

improve, while a third believe it will remain the

same. Respondents were enthusiastic about IFFA:

98 percent said they had achieved their trade fair

goals. Satisfaction with the exhibitors’ range of

products was also exceptionally high at 95 percent.

Event programme: Experience, exchange,

innovation.

With a varied and practical event programme,

IFFA provided stimulus and inspiration. The IFFA

Kitchen impressed with a mix of live cooking,

product tastings and specialist presentations.

Discussion panels covered a wide range of topics:

issues such as the status quo of cultured meat,

biointelligence in mechanical engineering, plantbased

proteins for tailor-made products and

opportunities in the meat alternatives sector from

the perspective of start-ups met with great interest.

The IFFA Factory showed how mechanical

engineering, research and start-ups are actively

combating the shortage of skilled workers with an

innovation show and presentations. The focus was on

technologies that make processes smarter, simplify

operation and relieve employees of specific tasks. The

Discovery Tours – guided tours to selected exhibitors

and products – were also very well received.

The German butcher trade impressively demonstrated

the high quality and craftsmanship of its businesses

in product and quality competitions. At the Butcher

of the Year 2025 award ceremony, representatives of

the trade came together to select the representative

of a modern, sustainably managed butchery business.

The international competitions and award ceremonies

were also especially well received.


Replacing palm by organic

functional fats based on TAGs

At a time when sustainability and environmental

responsibility are of the utmost importance,

Nutriswiss wants to be at the forefront of

innovative, environmentally friendly solutions.

Demand for organic-certified functional oils and fats

is growing. This is not just because of increasing

demand but also the desire to find practical

alternatives to palm oil. The excellent functional

properties of palm fat (sensory properties, melting

point/curve) cannot easily be replaced by other

vegetable fats. Cocoa butter and shea butter have a

good consumer image but need to be restructured

to match palm’s functional properties.

Nutriswiss’ structured triglycerides can

replace palm oil in many formulations.

Higher melting points for clean label recipes

Thanks to a new process and according to

customer requirements, Nutriswiss can now develop

palm oil-free fats with application-optimized

technological properties and melting points of up

to 50 °C. Among other things, Nutriswiss uses

gentle distillation steps to optimize fat alternatives.

Depending on the organic label, biocompliant

non-GMO enzymes from natural sources can also

be used to replace certain fatty acids in the TAG

molecules with others. In addition, all production

facilities and purification processes meet the

strictest organic quality standards.

Based in Lyss, Nutriswiss AG

is one of Switzerland’s leading

specialists when it comes

to sourcing and processing

vegetable oils and fats.

With the development and

production of structured and

organic-quality triglycerides

(TAGs), the company provides

the food industry with natural

fats with functional properties

that can be adapted to

specific applications. Using

customized TAGs, for

example, palm oil can be

replaced by certified organic

vegetable alternatives such as

shea butter, cocoa butter or

coconut oil.

Constantly developing new applications

for customers

Frank Möllering, Head of Research &

Development at Nutriswiss, is convinced: “Our

TAGs, which are available with organic and

Fairtrade certification, offer an ideal alternative

to palm fats for food formulations, bakery and

confectionery products, as well as for cosmetic

and pharmaceutical applications. Thanks to our

experience in our own development laboratory,

new TAG applications - often inspired by

customer requests - are constantly being created.”

Restructured fats based on cocoa butter or coconut

fat, for example, offer completely new possibilities

for stable bakery and confectionery fillings with

good melting properties and significantly reduced

fat migration. TAGs can be used as filling fats with

optimum melting properties for bars, pralines

and pastries. They are also ideal as an attractive

alternative to milk fat or butterfat in vegetarian and

vegan products. The Nutriswiss team has recently

developed TAGs for organic spreads, marinades

and seasoning oils on behalf of customers.

Structured triglycerides extend the range of

certified organic ingredients as coating waxes and

to coat dragees down to the microparticle level.

MAY 2025


7

Why it matters:

Across the board, consumers are concerned

about the price of groceries, which has

led to widespread shifts in food and

beverage spending. However, 98 percent of

shoppers reported that they had purchased

confectionery products at some point in 2024,

demonstrating that they continue to leave

room in their budgets for treats like chocolate

and candy that enhance special moments.

Quotable:

John Downs, president & CEO of the

National Confectioners Association, said:

“Americans are still turning to chocolate

and candy as a special way to elevate their

celebrations, holidays, and even ordinary

days. The connection between our industry’s

products and emotional well-being is

undeniable, and we are meeting consumers

where they want to be met with options for

the moment – no matter the occasion.”

Confectionery

sales break

records, surpass

$54 Billion

in 2024

Confectionery sales topped $54 billion

in 2024, according to the 2025 State

of Treating report published today by the

National Confectioners Association.

The report forecasts that U.S. confectionery

sales will grow over the next five years,

exceeding $70 billion in all outlets by 2029.

What you need to know:

The 2025 State of Treating report offers

insights to help manufacturers and retailers

take the confectionery category to the next

level. Here are a few key takeaways:

• Chew On This: While a little more than half

of confectionery sales were driven by chocolate,

non-chocolate candy experienced standout

results in 2024, growing by nearly $5 billion

since 2019 – an increase of almost 70 percent.

• Season’s Treat-ings: The big four candy

seasons (Valentine’s Day, Easter, Halloween,

and the winter holidays) accounted for 62

percent of all confectionery sales in 2024. Top

reasons for people to buy chocolate and candy

include seeing their favorite treats and brands,

gifting, and special occasions.

• Always A Treat: The vast majority of

consumers (85 percent) agree that it is fine to

occasionally enjoy a piece of chocolate or candy,

and 86 percent of parents are also on board with

their children enjoying candy every once in a

while. Consumers report that they are interested

in different pack size options and resealable

packaging to help them with portion control.

Survey Methodology:

The State of Treating combines proprietary

NCA consumer survey findings with syndicated

data provided by Circana and Euromonitor.

Shopper insights were collected using an online

survey conducted in December 2024 among a

national sample of 1,551 consumers between

the ages of 18 and 75. The survey findings

are overlaid with Circana retail measurement

and household panel data. Future market

predictions are provided by Euromonitor. The

study was conducted by 210 Analytics.


DTM Print and Primera Unveil

Edible Printing Solutions at IBA

Live demonstrations

of Eddie, the Edible

Ink Printer, and

Freddie, the Frosting

Machine, highlight

advancements in

specialty printing

for the bakery

and confectionery

industries.

DTM Print, an international OEM and solution

provider for specialty printing systems, will be

joining US manufacturer Primera Technology at

IBA (hall 9, stand D17). IBA is the most important

industry meeting for bakery, confectionery and

snack companies, taking place from 18 to 22 May

2025 in Düsseldorf. At this event, Primera and

DTM Print will conduct live demos of their popular

Eddie, The Edible Ink Printer, and showcase their

new innovation, Freddie, The Frosting Machine.

Eddie is a professional-grade, FDA and EU

approved direct-to-food printer that uses edible

ink to print full-colour images, text and logos

onto various food items such as biscuits, sweets,

macarons and white chocolate. It is utilised daily

by thousands of bakeries, cafes, restaurants and

hotels globally to create custom food products for

private and corporate events.

Due to the direct printing process, there is no

strange film or aftertaste that could compromise

the food’s quality. The edible ink complies with all

EU and FDA standards for food additives, while

the ink cartridge itself meets cGMP standards

and the entire manufacturing and cartridge filling

processes are FDA-compliant and cGMP certified.

Additionally, the edible ink is Kosher certified,

Halal and vegan. Printed biscuits and treats are dry

and ready for sale after printing, boasting bright

and vibrant images, making Eddie a professional,

efficient solution for bakers and chefs.

Complementing Eddie’s capabilities is Freddie,

a new robotic frosting machine designed to

automatically outline and fill biscuits and other

confections with royal icing and various frostings.

Certified by NSF, Freddie operates with precision

and efficiency, much like its counterpart Eddie.

It utilises an advanced vision system called

FreddieVision and topographic sensors to

analyse individual icing recipes and the surface

characteristics of each biscuit. This technology

allows Freddie to calculate the exact amount

of icing required and its precise placement,

eliminating the need for manual alignment or

positioning. By capturing a digital photograph

of each biscuit, Freddie can accurately plot its

outline for flawless frosting.

Freddie operates in both carousel and manual

modes, with carousel mode offering the most

efficient production. The included carousel can

accommodate up to 12 biscuits at a time. The

additional included six NSF-certified trays ensure

proper alignment for non-uniform and larger

shapes up to 13 cm. Each filled tube can frost

approximately 36 biscuits with a diameter of 8

cm at a speed of around one minute per biscuit,

depending on frosting thickness.

When paired with Eddie, the two machines

streamline the biscuit decoration process: Freddie

dispenses the base layer of icing while Eddie

applies detailed images and logos directly onto the

iced biscuits. This synergy not only accelerates

production but also reduces labour costs, ensuring

consistent, high-quality decorated biscuits that

can be customised on a large scale. Together,

Eddie and Freddie represent a revolutionary

advancement in bakery technology, enhancing

efficiency and creativity in the food industry.

MAY 2025


9

It’s teatime with King Tea

Established with a strong commitment to the quality and

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

becomes the best available option for tea lovers worldwide.

King Tea is a well-known tea manufacturing

company with an emphasis on offering products

with the most incredible flavors. With extra

attention, tea is carefully picked, withered,

rolled, and fermented as part of King Tea’s

expert manufacturing processes. What makes

their tea unique is the fact that it has been

looked after and finely crafted. King Tea was

established with a strong commitment to the

quality and authenticity of tea. This is also

a significant aspect of their ideology, which

extends beyond business and views enterprise

as a kind of human service.

The company’s vision is to provide the best tea

possible and become the best available option

for tea lovers worldwide. Additionally, their

mission is to surprise people’s taste buds with a

variety of bold flavors and bright colors. Their

experienced and professional team is devoted to

helping customers reach their goals.

King Tea is the best choice

It saves time, includes premium raw material, and

preserves the authentic, taste, color, and aroma.

Premium Loose Tea

Taste of Spur: Measured to the minute details,

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

finest of quality assured.

Taste of Revolution: Premium quality with a

perfect taste that you have come to love with a

dash of fizz of Orange.

Taste of Pleasure: Adding the finest Cardamom

to give you a sweet pulse with the utmost quality

& sumptuous taste.

Taste of Serenity: The addition of soothing

Ginger works wonders for your senses as quality

and taste sustain perfectly.

Original Taste: Blended & preserved to

perfection, to give you a taste that satisfies.

Luxury Teabags

King Persian Saffron: Tradition meets

exoticness with Saffron the famous spice of

Kashmir itself being added.

King Kashmiri: Tradition rendered in small bags

of pure satisfaction in each dip and every sip that

you take of it.

King Persian Rose: Freshness added to the ageof-old

traditional blend, to give you a refreshing

new take to savor & enjoy.

King Green ‘Lemon-Zest’: Health comes in

tasteful small bundles, giving you the boost you

expect, every time in every drop.

For distributions / orders, please contact us at:

ritzyprivate@yahoo.com

+923164010014 | + 971555887091


“King of All Tea’s”

“Royal Pink Tea Now

In The Form Of Instant Teabags”

FOR DISTRIBUTIONS PLEASE CONTECT

MOBILE : + 92 321 418 8677

WHATSAPP : + 92 316 401 0014

+ 971 55 588 7091

Contact Us: 174-F Johar Town Lahore, Pakistan | T: +92 316 401 0014 | e-mail: ritzyprivate@yahoo.com | web: mykingtea.com

Food of the future:

Anuga presents the most important

trends and focal themes of 2025

• Personalised food on the rise

• Enjoyment meets health

awareness

• Alternative and hybrid

solutions under the spotlight

• Quality, sustainability and

exclusivity as success factors

• Experience the F&B trends

at Anuga live

Anuga, the biggest international trading

and marketplace of the global F&B

industry, presents together with its

knowledge partner, Innova Market

Insights, the decisive trend and focal

themes for 2025. These developments

mirror the increased innovative power

of the industry and will play a key role

at Anuga 2025. Personalised food,

sustainability, alternative protein sources

as well as the growing influence of private

labels are particularly under focus. As the

global trendsetter, Anuga sets significant

trends and demonstrates concrete business

potential with its focal themes.


Personalised food:

To suit the people’s preferences

The desire for individual food is on the rise.

Personalised food means that consumers

selectively choose food and beverages that meet

their individual preferences and eating habits.

Whereby aspects like a balanced diet, a needsbased

intake of nutrients and functional food

are increasingly coming under focus. According

to the Innova Trends Survey 2025 more than

one third of the consumers use enriched food

and beverages for a targeted intake of nutrients.

The market for products that regulate weight is

showing particularly strong growth with an annual

growth rate (CAGR) of 8% (2022-2024). The

USA, India and the United Kingdom are driving

this development, whilst Germany is recording the

highest growth within Europe.

Sustainability:

Environmental awareness characterises

the market

The emphasis increasingly lies on sustainable

products: Especially plant-based proteins like fava

beans are gaining in significance. The market for

plant-based food with fava beans is recording 11%

annual growth (2022-2024). Germany, the United

Kingdom and Finland are the leaders here, whilst

Switzerland is recording the highest growth within

Europe with +108%. Parallel to this the demand

for alternatives for climate-sensitive raw materials

like cocoa, coffee or orange juice is increasing.

Companies are more and more frequently betting

on sustainable substitute products like carob as

an alternative to cocoa, lupin coffee instead of

conventional coffee or fermented fruit juices as

a substitute for orange juice. These innovative

solutions contribute towards reducing the burden

on the environment and doing justice to the

consumers’ increased sustainability demands.

Already every second consumer worldwide would

avoid or reduce a product if they knew it wasn’t

produced in a sustainable manner.

Alternative protein sources:

Flexitarianism on the advance

The trend towards alternative protein sources is

developing rapidly. Whilst plant-based proteins

increased by 5% between 2020 and 2024, the

demand for cultivated and microbial proteins rose by

15% in the same period. These are in particularly

high demand in the categories Meat Substitutes

(43% of the new introductions), Ready-made Meals

(13%) as well as Desserts and Ice Cream (11%).

Furthermore, a current survey shows that two out of

five consumers worldwide are interested in testing

hybrid meat products that combine conventional

and alternative protein sources.

With the introduction of Anuga Alternatives, in its

pioneer role Anuga is leading the way forward in

the global food industry. The new trade show will

MAY 2025


13

present products made from plant-based protein,

insect protein, algae protein, mushroom-based

protein and cell-cultivated meat.

Convenience and snacking:

Enjoyment without having to do without

Snackification is still a mega trend. Around

half of all consumers enjoy at least one snack

a day, whereby enjoyment and comfort are

the key drivers. Manufacturers are more and

more frequently relying on smaller portions and

innovative taste developments to satisfy the needs

of the consumers for enjoyment and practical food.

Private label:

Strong own brands booming

Own brands are above all gaining relevance in

Europe and North America. In 2023 just under a

third of the consumers stated that they are opting

for brand names more often. Europe dominates

with 62% of the new introductions in the private

label segment, followed by North America and Asia.

Brand names are especially strongly represented in

the categories Bakery Products (13%), Meat, Fish &

Eggs (12%) and Ready-made Meals (12%).

Premium & Gourmet:

High-quality, sustainable, exclusive

Premium products not only convince with their

exclusivity, but also with their sustainability and

quality. Consumers increasingly expect ethically

correct and healthy products. The share of

premium launches among Hot Beverages (11%),

Sauces & Spices (10%) as well as Snacks (9%) is

particularly high.

Anuga Fine Food is the biggest trade show

within Anuga and it underlines how the industry

is developing and which trends are shaping the

future. It is an important platform for delicatessen

manufacturers and their customers from the food

retail trade and food service sectors, presenting

the latest innovations in the sections delicatessen,

gourmet food, superfoods and more.

Gut & Digestive Health:

Health begins in the intestines

More than half of the consumers are interested in

food and beverages that are rich in fibre. Between

2022 and 2024 the market for fibre with digestive

benefits increased by 3% annually, whereby the

USA, the United Kingdom and China are the

top markets. Food Supplements (47% of the new

introductions) as well as Products for Babies &

Toddlers (26%) are particularly well-represented.

Halal:

Growing market with high innovative power

The demand for halal products is increasing

worldwide. Over the past five years the segment

has recorded an annual growth rate of 8%. The

halal segment is proving particularly dynamic in

the sections Bakery Products (15%), Sauces &

Spices (13%) and Snacks (11%).

Anuga Fine Food picks up on this theme and

presents a host of halal-certified products. It offers

a platform for manufacturers that are reacting

to the growing demand and who are presenting

innovative solutions in this section.

Clean Label:

Transparency as a buying criterion

Consumers are increasingly opting for products

without artificial additives. Particularly high

clean label shares are found in the categories

Sauces & Spices (13%), Bakery Products (10%)

and Snacks (9%).

Anuga 2025:

Innovation driver of the global F&B industry

As an international trading and marketplace of the

global F&B industry, Anuga 2025 offers a unique

platform for the most important developments of

the food industry. Companies can gain valuable

insights into forward-looking trends and experience

the latest innovations live.


Not just for infants:

Arla Foods Ingredients highlights

benefits of MFGM throughout life

Arla Foods Ingredients has launched Whey360

– a campaign to raise industry awareness of the

benefits of milk fat globule membrane (MFGM)

beyond the infant formula category.

The initiative comes as Arla Foods Ingredients

welcomes the confirmation that MFGM is not

classified as a novel food. The decision, made by

the Danish Veterinary and Food Administration,

applies across the whole of the EU and allows

MFGM to be declared clearly on products for both

infants and adults.

Arla Foods Ingredients’ MFGM ingredients

contain whey protein; complex milk lipids

(phospholipids and Omega-3 fatty acids); and

other nutrients. Occurring naturally in breast milk,

MFGM’s benefits for early life nutrition are well

documented. Arla Foods Ingredients was the first

company to offer MFGM for the global formula

market, and it is now working to raise awareness

that it offers multiple benefits in other categories.

As well as being a complete source of essential

amino acids and complex milk lipids, Arla Foods

Ingredients’ MFGM ingredients are rich in

Vitamin B12, helping address one of the biggest

micronutrient deficiencies worldwide, and choline,

which contributes to metabolic health.

At a time when 53% of adults globally are interested

in functional foods 1 , the Whey360 campaign

positions MFGM as a “multinutrient” that offers

benefits at every life stage. It features three new

concepts demonstrating its potential in functional

nutrition products for adults and children:

• A squeezable cheese

• A kids’ UHT drink

• A high-protein drinking yoghurt

Additionally, three easy-to-implement recipes

demonstrate how MFGM can help create nutrientrich

“mini-meals” for toddlers:

• A drinkable fruit yoghurt with a straw

• A squeezable smoothie

• An instant porridge mix

The campaign also highlights the potential that

MFGM offers for on-pack claims, which can

include high in protein, contains Omega-3, high

B12 content, and contains milk phospholipids. 2

New campaign launched as MFGM

is ruled not to be a novel food in the EU

Henrik Jacob Hjortshøj, Head of Sales Development,

Functional Nutrition, at Arla Foods Ingredients, said:

“We’ve worked with MFGM in early life nutrition

for nearly two decades. It offers a powerful synergy

between high-quality whey protein, complex milk

lipids, vitamins and other micronutrients. It’s one of

the most clinically documented ingredients in our

infant nutrition portfolio, and increasingly research is

demonstrating benefits in other categories too. The

goal of this campaign is to communicate the huge

potential that MFGM offers to create innovative

functional nutrition products targeting adults,

toddlers and older children. It’s truly a multinutrient

for every stage of life.”

Commenting on the decision on MFGM’s nonnovel

food status, he added: “This is great news and

a major boost to our mission to deliver powerful

nutrition in partnership with our customers. We’re

delighted that we’re now able to provide them with

clear documentation demonstrating that MFGM can

be used in both food and infant nutrition applications,

and hope that many more will start declaring it on

product labels. While this very welcome decision

applies to the EU, it may also open doors in other

markets and help raise consumer awareness of the

benefits of MFGM globally.”

1

Health Focus International, 2024

2

According to EU Regulation (EC) 1924 / 2006

MAY 2025


15

With the halls full to capacity and sales

now closed, the visitor promotion is

in full swing, offering free admissions

throughout the month of February.

IPACK-IMA 2025 sold out,

with halls at full capacity

With all the spaces for IPACK-IMA 2025

snapped up just over three months after sales

opened, the numbers speak for themselves,

leaving no room for doubt that industry leaders

appreciate the event’s strength and appeal.

“I am extremely proud to announce that the

exhibition spaces were sold out well in advance.

We will be showcasing technologies offered by over

1,200 exhibitors, 30% of which are international

businesses from 27 countries, predominantly


Holland, Turkey, China, France, and Germany.”

- declared Ipack Ima’s managing director Simone

Castelli. “We are ready to host outstanding

exhibitors and offerings and welcome visitors,

working to provide them with dedicated initiatives

and special promotions. The spotlight will be on

specialist buyers, with selected professionals from

around 50 countries invited to cultivate a stronger

international profile for the fair”.

A look at the sectors covered

The offerings will be showcased from 27 to

30 May 2025 at Fiera Milano-Rho in eight

halls structured around IPACK-IMA’s main

target markets with Halls 1-3 offering a vertical

approach dedicated to grain-based food, the

fair’s historic flagship sector. In Halls 5-7 visitors

can explore general food technologies and

materials while Halls 6-10 will be hosting end

of line solutions spanning all markets; Hall 4

will be focusing on the world of liquid food and

beverages and finally, Hall 2 will be specialising

in non-food products and technologies aimed at

the life science industries.

Special initiatives for visitors

IPACK-IMA will be showcasing leading solutions

and materials for processing and packaging,

including various eagerly awaited previews of

technologies from around the world. The program

includes conferences and in-depth analyses of

industry trends, starting with an international

event dedicated to the world of pasta, in addition

to the Worldstar Packaging Awards and an

evolving schedule of activities.

Other exciting new features include the newly

opened ticket office and free admission for those

who pre-register in February. The same ticket will

also allow entry to Pharmintech by IPACK-IMA

and the Innovation Alliance events (GreenPlast,

Print4All, Intralogistica Italia).

MAY 2025


17

Automation Evolution in Packaging:

Coesia showcases advanced

automation solutions at IPACK-IMA

intelligent and self-operating systems, ready to meet

the evolving demands of global manufacturers.”

Cross-industry automation and p

ackaging solutions

With the theme “Automation Evolution – The New

Era of Industrial Production,” Coesia will showcase a

broad portfolio of technologies that redefine packaging

performance and adaptability, with a strong emphasis

on automation, flexibility, and sustainability.

Coesia, a global leader in industrial and

packaging automation, will present its latest

innovations at IPACK-IMA 2025, taking place

from May 27 to 30 at Fiera Milano. At Hall 7,

Booth A46-B45, visitors will discover how Coesia

companies are transforming production with

scalable, sustainable systems tailored to fastmoving

consumer goods (FMCG), food, home and

personal care, and industrial sectors.

With a focus on efficiency, sustainability, and digital

transformation, Coesia companies ACMA, Atlantic

Zeiser, Citus Kalix, FlexLink, Norden, Volpak, and

it’s partners ERRELLE and PWR, will demonstrate

how automation can enhance productivity, reduce

costs, and future-proof operations. The showcase

will include advanced machines, smart services, and

digital platforms developed to meet the evolving

demands of global manufacturers.

“At Coesia, we are driving a new era of industrial

manufacturing, where automation is not just a

support but the main driver of progress. The

technologies we are presenting at IPACK-IMA are

built to reduce manual tasks and help operators

focus on activities that bring real value,” says

Alessandro Parimbelli, CEO of Coesia. “We

continue to lead the evolution of automation by

developing solutions that turn production lines into

ACMA, a Coesia company, will present a highlight

with the FP EDGE with PAPER KIT, a high-speed

horizontal form-fill-seal solution designed to drive

the shift toward sustainable packaging. Engineered

to handle also materials made of up to 95% paper,

the FP EDGE delivers performance and product

protection on par with plastic-based solutions —

redefining flow packing for eco-conscious brands.

Running at speeds up to 150 m/min, the machine

features ergonomic reel loading, pneumatic web

control, and optional laser coding. Its intuitive design

enables fast format changeovers and continuous

production, making it ideal for manufacturers seeking

high output with reduced environmental impact.

Atlantic Zeiser, a Coesia company, will introduce

CodeVault, a secure software application for

code generation and serialization management.

Designed to meet GS1 Sunrise and 2D code

regulations, Atlantic Zeiser solutions optimize the

production processes of brands and help easily

implement new requirements.

Citus Kalix, a Coesia company, will showcase

the KX803 automatic tube filling machine,

engineered for pharmaceutical and beauty

applications. With a speed of up to 80 tubes per

minute, it features tool-free cleaning, intuitive

operation, and quick changeovers. Ideal for

controlled environments, the KX803 helps reduce

downtime and training time, while ensuring

consistent quality and production flexibility.

FlexLink, a Coesia company, will launch its new

condition monitoring solution, designed to increase

uptime and maintenance efficiency. Integrated with

the X85 Compact Spiral Conveyor, the system

collects real-time health data from conveyors,

allowing customers to plan maintenance proactively


and avoid unplanned stops. Requiring less

than one square meter of floor space, the

X85 Compact Spiral Conveyor is a smart,

space-saving vertical transport system.

Combined with the FlexLink DesignTool and

innovative components such as QuickGuide,

FlexLink’s solutions provide advanced smart

automation for production lines.

Norden, a Coesia company, will spotlight

its secondary packaging portfolio for tube

filling systems, emphasizing efficiency,

speed, and format flexibility. Solutions such

as the NC100 cartoner and NTP170 case

packer support efficient production with

fast changeovers and a compact footprint.

Norden will also highlight the NCE14 case

erector and NCS14 case sealer, designed

to streamline end-of-line automation for a

wide range of pharma packaging needs.

Volpak, a Coesia company, will highlight

its flexible pouching technologies, including

the SM+ platform, a new packaging

platform capable of handling both

premade and reel-fed pouches with quick

format changeovers and highly modular

configuration. Volpak will also present a

new Inverted Pouch format, designed for

clean dispensing and improved product

evacuation. Combining shelf appeal with

functional benefits, these solutions meet

the growing demand for sustainable and

consumer-friendly packaging.

PWR, a Coesia partner, will feature the

Smartline Robotic Packaging Solution,

a compact, ready-to-integrate pickand-place

solution tailored for the food

industry. Designed to deliver high-speed

handling without the need for extensive

customization, it boosts productivity,

lowers operational costs, and simplifies

packaging processes. With its small

footprint and scalable design, the PWR

| Smartline enables fast deployment

and long-term adaptability, making it an

ideal choice for food producers seeking

efficiency and flexibility.

THE ART OF

INNOVATION

IPACK-IMA MILAN

27 - 30 MAY 2025

FIERA MILANO - ITALY

THE ART OF INNOVATION

IS IPACK-IMA.

A full-immersion journey through the

most cutting-edge process and

packaging materials

and solutions: from Food,

with the focus on Grain- Based Food

and Fresh & Convenience,

to Liquid Food & Beverages

to Pharma & Chemicals.

Here, creativity and technology

meld to mould the industry.

JOIN US AND EXPERIENCE

THE FUTURE OF INNOVATION!

IPACK-IMA OFFERS YOU

ONE FREE ENTRY

SCAN THE QR CODE

AND PRE-REGISTER

ON THE WEBSITE

www.ipackima.com

A JOINT VENTURE BETWEEN:

FOLLOW US:

F Istanbul 2025:

Creating New Business

Opportunities with the Motto

“Continuous

New Trade Connections”

F Istanbul Food & Beverage Products and

Production Technologies Exhibition will take

place from July 2–5, 2025, at the Istanbul Expo

Center. Recognised as the most comprehensive

international trade fair in Türkiye that brings

together all stakeholders of the food industry

including food, beverages, confectionery, food

additives, food processing, and packaging, F Istanbul

offers producers and exporters the opportunity to

enter new markets, connect with the right buyers,

and establish strong business partnerships.

With an increasing number of international visitors

each year, F Istanbul aims to welcome trade

buyers from over 120 countries in 2025. Bringing

together Türkiye’s manufacturing power with

buyers from strategically important export regions

such as Europe, Central Asia, North Africa and the


Middle East, F Istanbul offers its exhibitors a trade

platform organised under the motto “Continuous

New Trade Connections”.

Open exclusively to trade buyers, F Istanbul

provides an efficient environment focused on

direct trade. The trade fair attracts a wide profile of

decision-makers, including buyers from national and

international supermarket and hypermarket chains,

distributors, importers and manufacturers, enabling

exhibitors to promote their products and services to

their target buyers base in the most effective way.

6 Concurrent Sections Bringing Together All

Stakeholders of the Food Industry

With concurrent sub-fairs covering all segments

of the food industry, F Istanbul enables

companies operating in different production

areas to meet their target visitor more effectively.

Areas such as food, beverages, dried fruits and

nuts, biscuits-chocolate-confectionery, food

additives, production technologies, packaging,

hygiene and consumer products will be

thematically positioned in 6 different halls. This

allows exhibitors to communicate directly with

trade visitors according to their product portfolio.

Organized in cooperation with the Federal Fuar ve

Kongre Yönetimi and So Fuar Group, F Istanbul

will bring together more than 1000 brands with

international visitors on an area of over 50,000 m²

at the Istanbul Expo Center on 2-5 July 2025.

MAY 2025


21

A new randomised controlled

trial, conducted by Gaylor et

al, [i] demonstrates that BENEO’s

slow and sustained release

carbohydrate Palatinose

improves aspects of sleep when

consumed as a bedtime drink.

By leading to more balanced

blood glucose levels, particularly

during the first half of the night,

Palatinose may support a longer

deep sleep phase and thus restful

sleep. [1] Based on this research,

there is now even more evidence

to show that Palatinose

provides a range of benefits

beyond metabolic health.

Scientific study shows

BENEO’s Palatinose

as a bedtime drink

improves aspects of sleep

Various studies worldwide have shown the

prevalence of insomnia in 10% – 30% of the

population, some even as high as 50% – 60%.

[ii]

As poor sleep quality is known to be a risk

factor for obesity, impaired glucose metabolism

and dementia, insomnia is a major public

health issue. With this in mind, the findings

of Gaylor et al are of key importance, as

they demonstrate that the right choice of

carbohydrate can positively impact a person’s

sleep and mental wellbeing.

The study was designed to explore the effect

of Palatinose (isomaltulose), compared to

glucose, on a person’s sleep. Using a doubleblind,

randomised, placebo-controlled,

cross-over design, the study was undertaken

with 20 healthy young men, with a mean

age of 24 years. The participants’ blood


MAY 2025


23

sleep phase by an average of 22 minutes. This

is because more balanced blood glucose levels

promote deeper sleep and fewer periods of

wakefulness. A better memory for neutral story

content was also observed when Palatinose was

consumed as the second intervention. [iii]

Commenting on the findings, Dr Stephan Theis,

Head of Nutrition Science and Communication at

BENEO, says: “These findings are significant, as

deep or slow-wave sleep is important for physical

recovery and cognitive health. By supporting

balanced blood sugar levels and prolonging the

deep sleep phase, Palatinose may improve restful

sleep and a person’s overall well-being. Its ability to

sustain blood sugar levels overnight may also have

far-reaching implications for dietary interventions,

targeting sleep disorders and cognitive decline.”

glucose was monitored continuously, and their

sleep characteristic metrics were monitored in a

laboratory setting using polysomnography and

actigraphy. [2] One week after an acclimatisation

night in the laboratory setting, half of the men

were given 50g of isomaltulose, while the

other half received 50g of glucose, dissolved in

a 300ml drink of water. A further week later,

the participants who had had a glucose drink,

received one with Palatinose and vice versa.

The format for all three visits to the laboratory

was: all participants ate a standardised evening

meal, and later viewed a series of neutral, positive

and negative stories, then 15 minutes before

bedtime, at approximately 11pm, the drinks were

consumed. In the morning, story recall was tested.

BENEO’s Palatinose (isomaltulose) is a

naturally sourced, smart carbohydrate that

provides full carbohydrate energy (4kcal/g) in a

more balanced way, thanks to its low-glycaemic

profile. Being a sugar, Palatinose has the

physiology of a complex carbohydrate though, as

it is slowly absorbed. Palatinose is produced by

the enzymatic rearrangement of the glycosidic

bond between glucose and fructose in sucrose.

As a result, it has slow-release properties and is

non-cariogenic. It is also 100% vegan, kosher,

halal, and non-GMO.

The results showed that the participants

who consumed the bedtime drink containing

Palatinose had a slower and more sustained

release of glucose to their blood, preventing

dips in blood sugar levels - particularly during

the first half of the night. In addition, those who

consumed the drink with Palatinose during

the second intervention had an extended deep

[1]

PalatinoseTM helps prevent counterreactions that interrupt sleep. That is because having more balanced

blood glucose levels during the night has been shown to deactivate neurons that promote the release of

hormones such as adrenalin or cortisol

[2]

Polysomnography (PSG) is a multi-parameter type of sleep study and a diagnostic tool in sleep medicine.

Actigraphy is a non-invasive method of monitoring human rest/activity cycles.

[i]

Gaylor C. M. et al (2024); Low and High Glycemic Index Drinks Differentially Affect Sleep Polysomnography

and Memory Consolidation: A Randomized Controlled Trial. Nutrition Research.https://www.sciencedirect.

com/science/article/pii/S027153172400157X?via%3Dihub (Online since 04/12/2024)

[ii]

Bhaskar S, Hemavathy D, Prasad S. Prevalence of chronic insomnia in adult patients and its correlation

with medical comorbidities. J Family Med Prim Care. 2016 Oct-Dec;5(4):780-784. doi: 10.4103/2249-

4863.201153. PMID: 28348990; PMCID: PMC5353813.

[iii]

The data indicates that a time for acclimatisation at the study setup was required.


New color blending center

supports growth of natural

alternatives in India,

Asia Pacific and Middle East

Oterra has inaugurated a new color blending and

application center in Kerala, India, to serve the

growing Indian, Asia Pacific and Middle East markets.

The facility in Kochi, Ernakulam district, is

housed on the site of Oterra’s Akay Natural

Ingredients subsidiary. It includes color blending

and application labs to support customers in their

journey to transitioning to natural colors.

“India and the wider APAC region is a market

that is growing in importance for us as consumers

increasingly favor products made with natural

ingredients,” said Oterra CEO Martin Sonntag.

“India’s strategic location offers easy access to

emerging sectors not only in India itself, but also in

neighboring regions such as the Middle East. We


the food and beverage industry, including yellow,

orange, red, and pink made from raw materials

such as turmeric, paprika, annatto and red beet.

The company employs 120 workers in both

production and laboratories at the site. The raw

materials go through a process of spray drying and

then mixing for use in food and beverages. The

site also includes an innovation and application

laboratory with the latest equipment.

“We will be able to support the majority of

our customer’s needs from our lab in India for

products such as juices, concentrates, hardboiled

candy, jelly gums, biscuits, and cakes,”

said Akay Natural Ingredients Director and Head

of Operations Manu Raj V.

“Having a local facility allows us to streamline

the supply chain and ensure a more consistent

supply of high-quality natural colors,” he added.

“It also allows us to respond more quickly to

customer demands, reducing lead times and

improving our ability to meet market needs in

India and the surrounding regions.”

have customers in all these locations and can now

offer them an even better service.”

Previously, the company exported raw materials

to Oterra factories in Europe for processing and

imported the finished blends for use in India. Now,

Oterra can supply directly from this facility some

of the most commonly seen color shades used in

According to NATCOL, the Natural Food Colors

Association, there is an exciting potential for

natural colors in Indian food and drink industry.

In its report from July 2024 [1] , it points out that

while Indian home cooking is known for its vibrant

colors and use of natural fresh ingredients, the

packaged goods industry in the country uses nearly

exclusively artificial colors. However, changing

consumer trends and growing food and drink

exports to countries where natural colors are

welcomed, could see natural alternatives grow.

Market research company Innova Market

Insights has reported that Indian consumers are

increasingly favoring products made with natural

and real ingredients [2] . There is a growing demand

for food and beverages that are free from artificial

additives, preservatives, and processed ingredients,

with many seeking out options that feature

minimally processed ingredients.

MAY 2025


27

VulCan Packaging Launches

with Industry-Leading aTULC

Technology, Next-Generation

Aluminum Beverage

Can Manufacturing

VulCan Packaging Launches with Industry-Leading

aTULC Technology, Forging a New Era of

Aluminum Beverage Can Manufacturing

VulCan Packaging proudly announces its official

launch, offering the next generation of aluminum

beverage cans to North America. Spearheading

this bold new venture is Alvin Widitora, Dana

Abernathy, and Scott Fore.

With the acquisition and operation of the

only aTULC (aluminum Toyo Ultimate Can)

production line in North America, VulCan

Packaging is setting a new standard in

sustainable, efficient, and consumer-friendly

aluminum can manufacturing. This proprietary

technology represents a transformative step

forward in canmaking, eliminating the need for

bisphenol-based coating and water during the

forming process — delivering a cleaner, more

environmentally conscious product.

“This is more than a company launch — it’s

the beginning of a shift in how beverage cans


are made in the U.S.,” said Alvin Widitora,

managing director and co-founder at VulCan

Packaging. “We are incredibly proud to bring

this proven global technology to market at

scale, giving our customers a sustainable,

high-performance packaging solution built for

modern brands and today’s consumers.”

VulCan Packaging acknowledges Stolle Machinery

Company LLC and its leadership team for their

instrumental role in bringing VulCan’s vision to

fruition. Widitora said “Our partnership reflects a

shared commitment to excellence and to ushering

in the future of sustainable can manufacturing.”

“Stolle appreciates the investment made by the

team at VulCan Packaging to supply aTULC cans

to the North American market. We are committed

to providing the commercial and technical support

necessary to advance this incredible technology

that is elevating the quality of cans and boosting

sustainability for the beverage industry,” said

Michael Larson, chief executive officer at Stolle

Machinery Company LLC.

VulCan Packaging also recognizes the critical

support of its capital and investment partners,

whose belief in the team and mission has made

this company launch possible.

“To our new team members — thank you for

joining our organization. We are committed

to investing in your growth and building

a company that reflects shared values of

innovation, integrity, sustainability, and

performance,” said Dana Abernathy, technical

director and co-founder at VulCan.

“And to our customers — for those who have

already placed your trust in us and those we

are welcoming to the VulCan family. We look

forward to forging the future of packaging

together,” added Scott Fore, commercial director

and co-founder at VulCan.

VulCan Packaging is headquartered in Austin,

Texas, with production operations strategically

located to serve the growing needs of beverage

brands across North America.

Tezulas Fuar Dan. Hizm. Ltd. Sti.

Tel: Tezulas +90 216 Fuar 385 Dan. 66 Hizm. 33 Ltd. Sti.

info@tezulas-fuar.com

Tel: +90 216 385 66 33

info@tezulas-fuar.com

FLAVOR MEETS TRENDS

FLAVOR MEETS TRENDS

KOREA

KOREA

Partner country of Anuga 2025

Partner country of Anuga 2025

THE

THE

NO.

NO. 1

FOR

FOR

FOOD

FOOD &

04 – 08 Oct 2025

Cologne, Germany

MEAT · BREAD & BAKERY · FINE FOOD · HOT BEVERAGES · DAIRY · ORGANIC · CHILLED & FRESH FOOD · FROZEN FOOD · DRINKS · ALTERNATIVES

MEAT · BREAD & BAKERY · FINE FOOD · HOT BEVERAGES · DAIRY · ORGANIC · CHILLED & FRESH FOOD · FROZEN FOOD · DRINKS · ALTERNATIVES

BEVERAGE

BUSINESS

At our new, state-of-the-art

facility, IFF will produce

high-quality fruit-based

ingredients for snack

manufacturers, aiming to

provide a promising return

on investment.

IFF announces expansion

of Cedar Rapids,

Iowa Ingredients Facility

Leveraging more than three decades of proprietary

technology, this expansion will give IFF a significant

competitive edge in the healthy snacks sector.

The facility will feature high automation, advanced

packaging and ergonomic designs. Its proximity to

U.S. customers will enhance supply chain efficiencies.

Moreover, the new facility will prioritize sustainability,

incorporating efficient heat recovery systems,

minimizing energy and water consumption, and

utilizing reusable methods for raw material handling.

IFF (NYSE: IFF) unveiled plans to expand its Cedar

Rapids, Iowa facility to capture a larger share of the

booming healthy snacks market both in the U.S.

and globally. The 47,000-square-foot expansion

represents a nearly $70 million investment. When

fully operational in the latter half of 2026, the

expansion is projected to create up to 40 new jobs.

“The expansion project at Cedar Rapids represents

the first US IFF facility to focus on TAURA by IFF

“Our Cedar Rapids plant will be equipped with

cutting-edge technologies, allowing us to provide

U.S.-made TAURA by IFF fruit ingredients that

can be easily integrated into food manufacturing

processes,” said Andy Muller, president of Food

Ingredients. “Additionally, sustainability is at

the forefront of this project, aligning with our

commitment to Do More Good.”


ingredients,” said Muller. “TAURA’s clean-label

fruit and vegetable pieces and pastes provide

manufacturers with versatile formats for creating

differentiated products with natural appeal.”

TAURA ingredients empower manufacturers to

infuse long shelf-life food products, such as grab-andgo

snacks, enhanced chocolates, cereals, and bakery

items, with the multi-sensory appeal of real fruit.

Utilizing innovative technology, these ingredients

are crafted by removing moisture while preserving

the original fruit’s integrity. IFF currently produces

TAURA ingredients in Belgium and New Zealand.

This expansion will complement the existing Cedar

Rapids plant—which currently produces enzymes

used in food, household and personal care, and

animal nutrition products, as well as biofuels

production—and has already seen substantial

enhancements in recent years. Altogether, IFF

employs more than 200 workers in Cedar Rapids.

Cautionary Statement under the Private

Securities Litigation Reform Act of 1995

This press release contains “forward-looking

statements” within the meaning of the federal

securities laws, including Section 27A of the

Securities Act, and Section 21E of the Securities

Exchange Act of 1934, as amended (the “Exchange

Act”). Forward-looking statements often address

expected future business and financial performance

and financial condition, and often contain words

such as “”plan”, “expect,” “anticipate,” “intend,”

“believe,” “seek,” “see,” “will,” “would,” “target,”

similar expressions, and variations or negatives of

these words. Forward-looking statements by their

nature address matters that are, to different degrees,

uncertain, such as statements about the timing or

nature of the proposed expansion. The forwardlooking

statements included in this release are made

only as of the date hereof, and we undertake no

obligation to update the forward-looking statement

to reflect subsequent events or circumstances.

MAY 2025


31

New Intelligent Document

Processing introduces

powerful vertical AI Model to

Food and Beverage brands

built on rich contextual

TraceGains data.

TraceGains launches first AI-Powered

‘Certificate of Analysis’ solution

to eliminate manual processes,

improve safety and compliance

TraceGains, the leading provider of compliance,

quality, and innovation solutions for the food and

beverage (F&B) industry, announced the launch

of its Intelligent Document Processing (IDP)

solution for material compliance and lot-level

ingredient quality control.

Purpose-built to streamline Certificate of

Analysis (COA) processing to ensure a product’s

compliance in terms of quality, performance, and

safety, TraceGains’ IDP eliminates the need for

manual processes while improving accuracy and

operational efficiency across workflows.

“We designed IDP to deliver superior accuracy and

reliability by continuously learning and improving

with every use,” said Paul Bradley, Senior Director

of Product Marketing, TraceGains. “Our AI-driven

solution eliminates the inefficiencies of manual

data verification, empowering brands to proactively

manage supply chain quality and compliance.

Customer feedback indicates it is a smarter, faster

way to ensure the safety and integrity of the

products consumers rely on.”

Built on OpenAI’s foundation model, and trained

and validated against global F&B industry COAs,


IDP is an industry-first that delivers superior

accuracy and reliability, even as COA formats

evolve. Large-scale brands processing thousands

of COAs monthly spend countless days and hours

relying on manual inefficient and error-prone

methods. TraceGains IDP improves the process

by automatically reviewing inbound COAs against

required specifications, flagging potential issues

where additional human oversight is needed. In

time-in-motion studies, IDP eliminated the average

12-minute per-page manual setup previously

required, drastically reducing implementation times

while ensuring data integrity and compliance.

Vertical AI model optimized

for Food and Beverage

In today’s disparate F&B supply chains millions

of non-standardized documents circulate annually

between suppliers, manufacturers, and retailers,

containing mission-critical information on

ingredient specifications, food safety, allergen

declarations, and sustainability data. TraceGains

IDP leverages advancements in AI and natural

language processing to extract relevant

information from these non-standard documents,

transforming them into structured, composable

data that seamlessly integrates with TraceGains

solutions and flows across the supply chain.

While recent advancements in artificial intelligence

(AI) and large language models (LLMs) have

improved fields like legal and financial services,

the availability of AI solutions optimized for F&B

have yet to be realized. The release of TraceGains

IDP represents the first vertically tailored AIpowered

solution optimized for the industry built

on OpenAI trained with decades of contextual

F&B data from TraceGains. IDP provides a

foundation for the future of food quality capable of

addressing specialized tasks effectively, beginning

with COA as the first offering.

Unlike solutions based on static, zoning-based

Optical Character Recognition (OCR) technologies,

IDP leverages advancements in AI to read unfamiliar

and non-standard document formats with high

accuracy. The system also learns over time,

enhancing data extraction and accuracy as more

documents are processed. Early trials demonstrate

substantially higher accuracy than legacy methods,

potentially matching or exceeding the accuracy of

human comparison at much higher speeds. This level

of accuracy is critical at preventing the leading causes

of recalls or unsafe products such as contamination,

equipment damage, and compliance violations.

“With the release of IDP, TraceGains is

reinforcing its legacy and leadership as an F&B

innovator by applying our domain expertise

to advancements in AI and passing that

advantage and power to customers,” said Greg

Heartman, Vice President, Product Management,

TraceGains. “By combining our rich contextual

TraceGains data with the OpenAI model, we’ve

created a vertical-specific AI solution for brands to

manage the continual quality of their supply chain

and ensure consumer food safety.”

TraceGains IDP integrates seamlessly with

existing TraceGains solutions, simplifying

onboarding for food and beverage brands looking

to modernize supply chain compliance. By

eliminating manual processing, enhancing data

accuracy, and reducing maintenance burdens, IDP

sets a new standard for intelligent automation in

food safety and quality assurance.

MAY 2025


33

Pinsa 100%:

Rustic Snacks

with Artisanal

Appeal

GoodMills Innovation launches a flour mix for pinsa – a simple solution for

bakeries and retailers to expand their portfolio with a tempting new snack.

Pinsa is still relatively unknown as a snack

product but is gaining in popularity due to its

rustic, handcrafted appeal. With Pinsa 100%

from GoodMills Innovation, retail, large-scale and

artisan bakeries can easily benefit from this trend.

The flour mix contains wheat, rice and chickpea

flour, as well as a sourdough component, all

perfectly adapted for secure processing on existing

production lines. “Pinsa 100% not only impresses

with its rustic, handmade character but also with

its ease of handling during production,” explains

André Bordes, Product Developer and Application

Technician at GoodMills Innovation.

Two-step process for a crisp crust and

soft centre

A base made with Pinsa 100% stands out

significantly from conventional pizzas in terms of

sensory characteristics. Long dough fermentation of

at least 24 hours results in a complex flavour profile

and coarse, airy crumb. Rice flour gives the base its

characteristic crispiness, while the chickpea flour

enhances the depth of flavour with its nutty notes.

Pinsa is produced in two baking stages: first,

the dough undergoes an initial baking process,

creating a stable, storable base. This base can then

be frozen, pre-topped or delivered directly to stores

With Pinsa 100%, GoodMills

Innovation offers a versatile,

process-safe flour mix that opens

up exciting new opportunities

for bakeries, large-scale retailers

and the food service industry.

The light, crispy base with its

distinctive artisan appearance

can be efficiently pre-produced,

frozen and freshly baked as

required. The mix combines

wheat, rice and chickpea flour

with dried sourdough – ensuring

flavour, crispiness and an

unmistakable premium character.


appearance and artisanal appeal, which customers

perceive as a mark of quality.

After shaping, the first baking process takes

place. The bases can then be frozen or delivered

immediately. This enables optimal resource

utilisation: bakers can produce pinsa bases whenever

time allows and freeze them for later use. Topping

can be done centrally or in individual stores,

depending on logistics. The final baking process

should ideally take place just before consumption.

GoodMills Innovation’s application technicians

support the optimisation of processes from the

outset. They analyse existing equipment, provide

recommendations for process parameters and oversee

test runs to ensure consistently high-quality results.

as needed. The second baking stage occurs just

before sale, ensuring a crisp crust and airy centre.

Consistently high-quality results

The Pinsa 100% manufacturing process is specifically

designed to meet the needs of bakeries. The dough is

machine-processed to the desired weight before being

refrigerated for about 24 hours. The next day, a brief

manual step follows: fingertip pressing of the dough

creates the characteristic irregular surface of the

Pinsa. This textured finish gives the product its rustic

Numerous possibilities for exciting new bakes

The demand for artisanal-style snack products is

growing, with more and more consumers looking

for quick yet high-quality alternatives for on-thego

consumption. Pinsa perfectly meets these

requirements, as it is easy to prepare, can be

topped in a variety of ways and stands out from

standard offerings with its rustic appearance. With

Pinsa 100%, retail and large-scale bakeries can

expand their range without significant investment.

In addition to the classic pinsa as a savourytopped

snack, Pinsa 100% is also suitable for an

array of other products, from filled snack pockets

to focaccia and grilled bread.

MAY 2025


35

Paulig has established long-term partnerships

with multiple logistics carriers to switch to biofuel

option for all ocean imports, reducing its ocean

freight emissions by 90% and saving approximately

10,000 tonnes of CO2 emissions each year.

Paulig’s main ocean imports include green coffee

and spices, which represent approximately 80%

of Paulig’s total shipments. This important step

marks another key milestone in reducing the

company’s value chain emissions and becoming a


Paulig cuts greenhouse

gas emissions

in green coffee and

spices ocean

freight by 90%

sustainability frontrunner in the food industry.

Coffee and spices, which account for around

80% of Paulig’s total incoming shipments—with

over 50% of shipments coming from Latin

America transporting green coffee—will now

travel more sustainably, advancing the company’s

commitment to climate action. While not all

vessels will physically operate on biofuel, Paulig

will purchase the equivalent amount under a mass

MAY 2025


37

Thomas Panteli,

SVP, Supply Chain and

Sourcing

balance system, while ensuring

development of certified

sustainable shipping practices.

“Sustainability isn’t just about

what we produce; it’s about how

we manage our inbound and

outbound shipments. By taking

these steps to decarbonise our

logistics, we ensure that our

products not only taste good but

also do good. Investing in these

important partnerships, reflects

our ongoing commitment to

reducing our climate impact”,

says Thomas Panteli, SVP,

Supply Chain and Sourcing.

Sustainable frontrunner

These partnerships build on

Paulig’s broader sustainability

approach, supported by the

Paulig Climate Fund established

in 2023 and valued at 2.5

million EUR in 2025. The fund

accelerates emission reductions

across the company’s value

chain, targeting projects in

wheat and coffee sourcing,

logistics, and operations.

Paulig has established longterm

partnerships in Sweden,

Finland, and the Baltics to

reduce CO 2

emissions in

logistics by transitioning to

renewable fuel for shipments.

More recently, the company has

strengthened its commitment

to sustainable transport by

collaborating with Einride in

Sweden to introduce electrified

trucks for road transport. Next

to electrification and alternative

fuels Paulig has also made

the modal shift using rail and

shortsea connections where

possible.

Paulig aims to reduce greenhouse

gas emissions from its value

chain by 50% from the 2018

baseline. Logistics currently

account for 4% of Paulig’s

total Greenhouse gas (GHG)

emissions, approximately 50,000

tonnes annually, highlighting the

significance of Paulig’s decision to

invest in biofuels.

“Moving towards more

sustainable ocean freight is

more than just a logistical

improvement—it is another

concrete step and illustration of

our firm commitment to be a

frontrunner in the industry and

work together with our partners

to develop practices. By

reducing emissions throughout

its supply chain, Paulig is

ensuring that sustainability

is embedded in every cup of

coffee and every pinch of spice

it delivers to customers around

the world”, says Salla Sulasuo,

Director of Sustainability.

Fact box:

• 90% Reduction in CO2

emissions:

Equivalent to saving

approximately 10,000 tonnes

of CO2 emissions annually,

significantly reducing the

carbon footprint of Paulig’s

ocean freight.

• Long Term Partnerships:

Committed to sourcing

certified sustainable biofuel for

all ocean imports, reinforcing

Paulig’s climate goals.

• Mass Balance System:

Ensures high-quality certified

climate benefits even if biofuel

is not physically used on every

vessel.

• Focus on Key Products:

Coffee and spices make up

around 80% of Paulig’s total

shipments, with over 50% of

shipping volume dedicated

to green coffee from Latin

America.

Salla Sulasuo,

Director of Sustainability


Miami-based ISO Launches

Premium Beverage

Hydration Products Developed

at Hiperbaric HPP Incubator

ISO, a Miami-based beverage company, recently

announced the launch of their innovative line of

cold-pressed electrolyte beverages. Developed at

the Hiperbaric High Pressure Processing (HPP)

Incubator, these premium hydration products

combine food science with whole-food ingredients

to create a truly unique drinking experience.

Each bottle contains over 700mg of essential

electrolytes to support optimal hydration.

The Hiperbaric HPP Incubator is a testing hub with

state-of-the-art high pressure processing pilot plant

equipment that supports food entrepreneurship

and value-added food & beverage products.

With pilot plants in Miami, FL (USA), Burgos

(Spain) and Shanghai (China), companies receive

complimentary HPP testing and consulting related

to product development, packaging and guidance

with shelf-life and validation studies.

HPP is an all-natural, chemical-free method

of preserving fruits, vegetables and juices by

subjecting them to extreme high water pressure

rather than heat pasteurization. This allows the

ingredients to retain their raw, fresh characteristics

and maximum nutritional value.

“Seeing ISO evolve from an initial concept to a

commercially viable product has been incredibly

rewarding,” said Daniela Soto, HPP Food

Scientist at Hiperbaric. “The HPP incubator

provided the perfect environment to perfect

these formulations, ensuring we maintained the

nutritional integrity while achieving the shelf life

needed for retail distribution.”

“We created ISO to reimagine what a hydration

beverage can be,” said Peter Cole, COO at ISO. “Our

beverages aren’t just functional— they’re delicious,

clean, and made with whole food ingredients. With

over 700mg of electrolytes in every bottle, we’re

delivering superior hydration without compromising

on taste or adding artificial ingredients.”

Born in the heart of Miami, ISO embodies the

city’s dynamic culture and relentless energy. From

the bustling beaches to the lively art scenes, every

sip is a taste of Miami’s vibrant lifestyle.

The Science Behind ISO

Performance: ISO features an all-natural isotonic

formulation with a functional focus on isotonicity

and bioavailability. An isotonic solution has the

perfect balance of nutrients and water allowing for

efficient and rapid hydration.

Technology: ISO is committed to using only

whole food ingredients and HPP technology. Every

ingredient is proudly listed on the front of each bottle.

The company never uses artificial ingredients or

preservatives, instead relying on a bottling process

that preserves nutritional value using pressure instead

of heat to dramatically extend shelf life.

Product Line

ISO launches with three distinctive flavors, each

packed with over 700mg of essential electrolytes:

• Watermelon Slice: 195mg sodium, 485mg

potassium, 52mg calcium, 48mg magnesium

• Orange Slice: 150mg sodium, 722mg potassium,

62mg calcium, 58mg magnesium

• Sour Apple Alice: 180mg sodium, 515mg

potassium, 57mg calcium, 32mg magnesium

MAY 2025


39

Latest food trends

at iba 2025

What are the latest food trends in the baking industry?

Visitors will find the answers at iba, the world’s leading trade fair

for the baking and confectionery industry in May in Düsseldorf.

There is also a brand new concept of the iba.

FOOD TRENDS AREA, where exhibitors present

the latest trends from innovative raw materials

and baking ingredients to snack ideas and healthy

ingredients. At the iba.STAGE you can listen to

informative presentations. Of course, there will

also be tastings so that visitors can savour the

brand new trends at iba.


Tradition meets innovation: international and

national exhibitors at iba will be demonstrating how

artisan bakery and the art of confectionery are

constantly evolving. Innovative food trends are one

of the focus topics at the leading trade fair for the

baking sector in Hall 15. Conscious, mindful eating

is a megatrend - gluten-free and vegan alternatives as

well as high-fibre ingredients are key to a conscious

lifestyle. New flavours from all over the world are

also en vogue. Protein-rich food ingredients and

more sustainable ingredients are also important,

with a focus on reducing sugar and fat content. Local

authenticity is also a major topic: consumers love

baked goods with regional ingredients.

commitment to innovation and our understanding

of our customers‘ needs,’ says Robrecht de Baets,

Head of Industry Europe.

The IREKS Group invites visitors to the stand to

explore three major themes: Plant-based nutrition

as an enrichment of food culture instead of

sacrifice. ‘Food Moments’, which turns baked goods

into an experience. And ‘Tastes of the World’,

which is all about producing the diversity of world

New area for food trends in Hall 15 –

Exhibitor highlights

Current trends will be presented at the brand

new iba.FOOD TRENDS AREA, which runs

like a boulevard through Hall 15. National and

international exhibitors will present their solutions

and expertise on individual ‘island stands’.

Dutch exhibitor Zeelandia, for example, which is

celebrating its 125th anniversary, will be exhibiting

here. The focus of the long-established group is on

bread, fillings for baked goods, baking ingredients

and application solutions, with a focus on the

freshness concept: ‘We are delighted to be part

of iba 2025 and to present our expertise in the

field of baking ingredients. Our presence at the

iba.FOOD TRENDS AREA fits perfectly with our

MAY 2025


41

flavours locally: “iba is the perfect place to actively

shape the future of baking. In a world full of

diversity and complexity, companies are faced with

the challenge of constantly developing their own

profile - and this is exactly where we come in, with

new impulses and innovative concepts,“ says Dr

Sabine Krätzschmar, Managing Director of IREKS.

Exhibitor Loryma, as a manufacturer of wheat

starches and a specialist in protein and starchbased

food ingredients, will be presenting its

expertise in applicationoriented solutions.

Exhibitor Kerry Group will be focussing on

sustainable and healthy food and ingredients;

the Irish company has underlined its rich

expertise by recently publishing the ‘2025 Taste

Charts’ on this topic.

Further exhibitors at the new iba.FOOD

TRENDS AREA can be found online and in the

hallplan at hall 15.

Highlights on food trends:

How can moments of pleasure be created?

Flavour remains the ultimate. In the rapidly

developing baking industry, challenges such

as nutritional optimisation, sustainability and

consumer demand must be overcome without

compromising on taste. At iba, visitors can discover

new flavour trends and chocolate combinations.

For example, they will find versatile fruit and

cream fillings for all types of baked goods or highquality,

dairy-free whipped cream that is ISO9001,

ISO22000 and Halal certified. Fermented

sourdoughs remain another trend: In Hall 15, for

example, baker’s yeasts that fulfil consistent quality

standards or enzyme-based baking solutions that

are tailored to the needs of the bakery will be

presented. Those who love colourful baked goods

or desserts will also find what they are looking for:

Toppings with colours of natural origin impress

with their tasty chocolate content.

Fancy a glimpse into the future of baking?

Exhibitor Lessaffre is taking visitors on an

immersive ‘Future Experience’ based on a trend

analysis. Visitors to the trade fair can discover

three future scenarios and experience them

through interactive tastings and demonstrations:

‘’Baking with Lessaffre’ is geared towards the

future and offers baking solutions that correspond

to the trends of tomorrow. Our stand concept will

inspire visitors with future scenarios that are in

line with our commitments: Bake for good, Bake

for Care and Bake for Smile,’ explains Thomas

Lesaffre, Marketing Group Director.

Looking for inspiration?

Anyone looking for inspiring products on healthy

snack alternatives, egg substitutes made from

soya, perfect dough moulding or creative solutions

for crispiness, trend studies and innovative food

ingredients will find more than enough in Hall

15. Further exhibitors on the topic of food trends

include the companies: Puratos, Dawn Foods,

Food Colours, Kandy or Interstarch, Pavoni Italia

and Soy Austria or Eurogerm and Fine Organics.

The exhibitors from the Food Trends area can be

found online via the iba platform.


Givaudan

launches

next-generation

innovation

for stress

management

with Zensera

• Proven benefits In a Randomized Clinical Trial

(RCT), 106 moderately stressed but otherwise

healthy subjects were given either 300 mg of

ZenseraTM or a placebo. After performing

tasks designed to simulate a stressful day, the

results showed significant differences in cognitive

performance 1 in areas such as attention, alertness,

focus and problem-solving compared to placebo. 2

Givaudan will be showcasing Zensera at Vitafoods

2025, in Barcelona, Spain, where the ingredient

Clinically researched lemon balm

ingredient supports calmness and

cognitive performance [1] under stress 2 .

Givaudan announces the launch of Zensera, a

patent-pending lemon balm extract that supports

both calmness and cognitive performance1 under

stress. [2] ZenseraTM is effective at a low 300mg

dose, providing a same-day health benefit in

nutraceutical applications. With excellent solubility,

light taste and colour, this clean-label ingredient is

also suitable for select beverages.

“Givaudan is dedicated to helping our customers

meet the wellness needs of consumers with

rigorously researched natural ingredients,”

said Timothée Olagne, Head of Marketing,

Health & Functional Solutions at Givaudan

Taste & Wellbeing. “With 70% of adults in the

U.S. feeling overwhelmed by work and daily

responsibilities [3] , and 37% struggling to take

action when stressed [4] , Zensera provides

brands with a unique opportunity to support

consumers when stress gets in the way.”

Clinically substantiated, Zensera offers a

scientifically backed and convenient natural

ingredient with:

• Optimised potency Zensera was developed

through careful compound screening [1] and is

made using a patent-pending process to deliver

maximum effectiveness and applicability.

• Low dose efficacy Consumers can

experience benefits of Zensera with just

a single dose of 300 mg. 2


will be unveiled during a presentation titled

“A New Approach to Stress Management”

at the New Ingredients Theatre on Monday,

21st May, at 16:30 (CEST). Attendees are

invited to visit the Givaudan stand 3J54

for an exclusive tasting of Zensera. They

can also speak with Givaudan experts to

learn more about how this groundbreaking

lemon balm extract can help consumers

support calmness and cognitive

performance1 under stress.

[1]

Cognitive performance reflects your brain’s ability to

process all the information it takes in from your senses.

The study referred to on this page focused on specific

aspects of executive function: the mental processes that

help you set and carry out goals.

[2]

Givaudan, data on file, publication in process

[3]

American Psychological Association (2020) ‘Stress

in AmericaTM 2020. A National Mental Health Crisis’,

Available online (accessed 25 April 2025).

[4]

American Psychological Association (2022) ‘Stress

in America 2022: Concerned for the future, beset by

inflation’, Available online (accessed 25 April 2025).

[5]

Givaudan, data on file

MAY 2025


45

The milk

products

growth market:

Implementing current

trends profitably

Dairy products are seeing worldwide revenue and

sales growth, according to market research firm

Innova Market Insights. One of the major drivers

of this is new product launches, which grew by 2.6

percent in the last five years. West Europe accounts

for the lion’s share of launches at 36 percent,

followed by Asia and Latin America. Yogurt and

cheese, in all their varieties, are among the most

popular categories. A major reason for the success

of this category is doubtless the fact that it addresses

the ongoing megatrends of health, indulgence,

and convenience, while repeatedly presenting itself

in fresh new ways, as Hydrosol shows with the

example of the latest Innova Top Ten Trends.

Ingredients With Added Value

According to Innova, “Ingredients and beyond”

is one of the central trends for 2025. The quality

of the ingredients is a major purchase criterion.


also be unexpected combinations of sweet and spicy

flavors, also known as “swicy”, or combinations of

different product types like lemon pie mochi ice

cream. Milk mixed beverages are also ideal for these

flavor adventures. With the stabilizing systems of

the Stabiprime range Hydrosol enables the simple

production of high-quality milk mixed beverages.

Sister company OlbrichtArom provides creative

flavorings, from swicy classics like chili chocolate to

new ones like caramel popcorn, cheesecake lime or

hot honey coffee. Enrichment with added vitamins

and minerals is easily possible, as Hydrosol shows

with its Best Ager concepts.

Consumers want ingredients with added value, such

as health benefits, nutritional advantages, freshness,

shelf life, or naturalness. An example of this trend is

protein enrichment. According to Innova, the main

priority is no longer just the protein content alone,

but the quality of the protein, its bioavailability, and

its absorption in the body. Hydrosol has developed

a stabilizing system for the production of milkbased

meal replacement drinks that meet these

requirements. In addition to high protein content,

the system also contains fiber for a satiation effect.

To go with this system, sister company SternVitamin

has developed a micronutrient premix add-on that

delivers essential vitamins and minerals, covering

30 percent of the reference daily requirement.

Nourishment From Within

The Best Ager concepts, which Hydrosol developed

together with its sister companies SternVitamin and

OlbrichtArom, are aimed at the 55+ generation,

for whom fitness, an active lifestyle, and most of

all good nutrition are important. One example is

yogonaise, a mayo sauce containing 20 percent

thermized and fat-reduced yogurt. Its calcium

enrichment contributes to normal digestion and

gut function. It also has a reduced fat content of

18 percent and is high in fiber. With these added

health benefits, yogonaise checks the boxes on

the current “Nourish from within” Top Trend

identified by Innova. Its creamy texture and fresh

flavor also offer high purchase motivation, for new

opportunities in the market for deli foods.

Tradition Reinvented

Reviving or reinterpreting culinary childhood

memories: According to Innova, the “Tradition

Reinvented” top trend can be cultural differentiation

by country, region, or microregion, or a blend of

different influences. Products, ingredients, recipes,

seasonings, and packaging forms can express

traditions classically or in new ways. Hydrosol

addresses this, for example with new ideas for

spreadable processed cheese preparations. Thanks

to the flexible stabilizing system, these can be made

with the addition of cheeses like cheddar. They can

be packaged in traditional triangles, as is usual in

the West European market, or in jars, as is often

done in the Middle East.

Wildly Inventive

Mochi with ice cream filling and lemon pie cookie

dough, protein shakes with crispy castella cake

croutons, cornflakes and maize, or cheese sticks

with extra calcium and strawberry flavor – the

wilder the better is the idea. The focus of the

“wildly inventive” top trend is new and exciting taste

experiences. These products can be fusions of two

categories, like snacks and main courses. They can

MAY 2025


47

Innovative Meat Products:

Addressing Trends to

Boost Revenue

What products are consumers looking for?

Which trends promise attractive sales? From

among the current Top Ten Trends listed by

Innova Market Insights, Hydrosol has identified

three promising focus areas for the meat

industry: Ingredients and Beyond, Precision

Wellness, and Climate Adaption.

Protein: The Star Ingredient

“Ingredients and Beyond” is this year’s top trend,

and nutritional content, especially protein, plays

a central role in it. According to the 2024 Innova

Trend Survey, for 42 percent of consumers

worldwide protein content is the most important

factor. One in three looks at the protein content

when purchasing meat and poultry products.

Natural ingredients and clean label also play a

major role for meat consumers. The same applies

to the demand-oriented snack market. For meat

snacks alone, experts project an average annual

growth rate of just under 6.7 percent for the next

four years, to 26.8 billion USD. The main driver is

take-away snacks that offer not just convenience

but also high nutritional value. To meet these

consumer expectations, Hydrosol has developed

several formulations that enable high protein

content whilst rendering the addition of phosphates

unnecessary. These formulations are suitable for

making many different meat snacks, from chicken

jerky and chips to kebab and shawarma.


product quality by freshness, shelf life, and

naturalness, for Millennials and Gen Z safety

is the most important criterion. With systems

from the Naturom and Hydrolon product lines,

manufacturers can address these different

consumer quality expectations.

Precision Wellness

The Precision Wellness Trend combines

personalized nutrition with convenience. The

focus is on products aligned towards specific

life phases or lifestyles. Hydrosol already laid

the groundwork for its offerings in this area

several years ago with concepts for children’s

products. From dairy and deli products to

hybrid meat products with extra vegetables,

the success of this product range shows how

important tailored nutritional solutions are

for even the youngest consumers. Another

example is Hydrosol’s Best Agers concepts for

Generation 55 plus. These center on dairy and

deli products that combine health and indulgence.

For the meat category Hydrosol has developed

functional systems that are aligned towards the

various quality expectations of diverse target

groups. According to Innova Market Insights,

while Baby Boomers and Generation X define

Climate Adaption

Climate change is one of the central reasons

that more and more consumers are limiting their

meat consumption. According to an Innova

Trend survey last year, one in four consumers

worldwide considers themselves a “meat reducer”

or flexitarian. Innova calls this Top Trend “Climate

Adaption”. Hybrid products are one way to

reduce meat consumption. These combinations of

traditional meat with vegetables, plant proteins,

mycoproteins, or cultured cells have enormous

market potential. One out of three consumers

around the world is willing to try hybrid products,

according to the Innova survey. Hydrosol supports

manufacturers with stabilizing systems from the

PLUSmulson and PLUSstabil ranges. These make

it possible to create a wide range of products,

from burgers, meatballs, and nuggets to schnitzel,

kebab, and fish products, as well as cold cuts

and formed ham, containing varying amounts of

different vegetables. The final products feature an

even, meaty bite and a tender, juicy consistency.

Attendees at this year’s IFFA can experience

it for themselves. At Booth C89 in Hall 11.0

the company is presenting solutions for kebab,

nuggets, and formed ham, as well as creative ideas

for meat snacks and other trending products.

MAY 2025


49

Enquire

about a stand

The unmissable

ingredients event

Fi Europe is where the

F&B ingredients industry

comes together to connect,

innovate and drive the

future of food.

Food & lngredients International May 2025

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