food Marketing - Technology 3/2025

3/25 

Vol. 39 • 

31377 

ISSN 0932-2744 

Cover: Perfect Rolls in 

Superfood Cocoa 

food Marketing Record & Time Technology • June 2025 

Robot Burgers for 

even Faster Food 

Packaging Precision

Process improvement 

is improving quality while 

reducing operational costs. 

Constant demand for consistency in product quality and taste 

makes Food & Beverage a demanding industry. With our 

comprehensive portfolio of instruments, industry expertise 

and accredited calibration services we ensure plant availability, 

resource conservation and repeatability in processing with 

traceable compliance. 

Do you want to learn more? 

endress.com/food-beverage 

food Marketing & Technology • June 2025

Editorial 

Let’s sleep to that 

As students, many years ago, our 

main hobbies included sleeping. As 

we grow older, have children and 

teenagers we have come to recognise 

sleep as a treasure to take care 

of. Getting older still, we regard an 

afternoon nap as a reward and not a 

punishment. Sleep is a topic which is 

always relevant. The food industry has 

started to acknowledge that there is a 

market for ingredients and products 

which can help provide rest and peace 

for our body and mind. 

Whilst possibly not as sexy as energy 

drinks, or health products for men 

or women, the market for products 

which help us rest and sleep is poised 

to explode globally. This was clear on 

several booths at the recent Vitafoods 

exhibition in Barcelona, Spain. 

The market has found and produced 

many new ingredients to boost and 

energise the body, but only a few to 

help introduce rest and relaxation. 

The food and supplements industry 

is starting to notice that another 

sector is opening up. Mind health 

can be supported by some nutritional 

ingredients. Around 20% of the body’s 

energy has been found to be needed 

by the brain to support thought 

processes and give a sense of feeling 

awake and alert, so clearly relaxation 

and sleep are essential for health and 

well-being. 

It is well-known that sleep is 

encouraged by melatonin, a hormone 

which the body can produce naturally 

through absorbing light. It is made in 

the brain by converting trytophan first 

to serotonin and then to melatonin, 

which is secreted at night by the pineal 

gland to induce and maintain sleep. 

The essential amino acid tryptophan 

is found naturally in dairy and ‘green‘ 

foods, direct from the garden, such 

as lettuce, vegetables, nuts and 

cherries. Even more tryptophan is 

found in milk crystals. Melatonin 

can be synthetically produced from 

tryptophan. 

Ian Healey 

Editor-in-Chief 

Other ingredients, extracts and 

compounds are being developed. 

These include lemon balm and 

chamomile. The best sleep comes 

most easily from calming the brain and 

reducing stimulants as the day goes on. 

But a little help does not go amiss. 

Sincerely 

If you like it – subscribe! 

food Marketing & Technology • June 2025 food Marketing & Technology • June 32025

Contents 

Subscribe now… 

food Marketing & Technology June 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 Superfood Cocoa: Nerve Food and Luxury Food 

14 New Co-texturized Wheat and Fava bean Protein: 

Amazingly close to Meat-like Fiber and Structure 

16 Vitafoods Europe lights up Barcelona with Recordbreaking 

Event 

18 Postbiotic Prowess: ES1 Postbiotic Wins Immune & 

Gut Health Ingredient Category at Inaugural Vitafoods 

Europe Innovation Awards 

Processing 

6 Checking 100,000 Rolls Per Hour: Perfect Baked 

Goods in Record Time 

20 Robotic Burger-Making to Revolutionize Fast Food 

Prep 

22 La Huerta Automates Inspection with VERYX® Optical 

Sorter 

24 How Dairy Processors Can Overcome Staffing 

Shortages with Automated Sampling 

26 New Tray Sealer for High-Volume Production Lines 

Launched 

28 Global Platform for the Future of Baking: iba 2025 in 

Düsseldorf 

30 Innovative Drive Solutions for the Baking and 

Confectionery Industry 

32 Dosing and Mixing Solutions Created at iba 2025 

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 

34 Innovative Packaging Solution for Sandwich Cookies 

at iba 

36 Packaging Precision: How Images Speak 

Technology & Marketing 

www.petfoodpro-mag.com 

Departments 

39 Calendar of Events 

40 Djazagro 2025 

42 Index

food Marketing & Technology • June 2025 

Vol. 39 • 31377 

ISSN 0932-2744 

Cover: Perfect Rolls in 

Record Time 


Robot Burgers for 

even Faster Food 

3/25 

Packaging Precision 

Cover: 

Thanks to innovative high-resolution 3D 

sensor technology, a powerful software 

and advanced packaging lines, it has 

been possible to establish efficient and 

reliable quality control for baked goods. 

This ensures that large supermarkets, for 

example, receive consistently high quality 

products while minimizing economic 

losses due to production downtime. This 

combination of state-of-the-art engineering 

thus sets new standards in industrial 

baked goods production. 

Our Cover Story starts on page 6. 

Photo: AT Sensors GmbH 

15—19 September 2025 

Munich, Germany 

Grow with the Flow 


Many people are convinced that chocolate makes them happy. 

Chocolate is also well known as nerve food. The nutrients in cocoa 

can have this effect. The luxury food cocoa is a healthy superfood. 

There are many different types that differ in their flavors. 

Particularly fine cocoa varieties come from Central and South 

America, where the cocoa bean originates. However, many cocoa 

farmers in Africa are also focusing on the cultivation of so-called 

fine flavored cocoa varieties. The full story is on page 10. 

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A compact robotic cell is a food automation first, seamlessly integrating 

two types of robots with an intelligent inventory monitoring 

system. As each order is received, a freshly cooked burger 

patty is placed onto a bun inside a burger box. This box is then 

positioned on a conveyor shuttle, which is tagged with a QR code. 

As it moves along the conveyor, the IRB 360 FlexPicker® hygienically 

performs high-speed topping selection, guided by the data 

stored in the QR code. Next, the YuMi® steps in to collaborate on 

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Packaging Precision 

Camera-based scanners are essential to the critical infrastructure 

of many packaging and picking lines, as they detect everything 

that takes place on the conveyor belts below them. Products that 

are damaged or incorrectly placed in the packaging inevitably lead 

to unwanted rejects, machine downtime or even costly recalls – 

to the detriment of manufacturing companies and consumers. 

To this end, scanners play an important role. Different types 

enable companies in many different industries to carry out quality 

control 

food 

in line 

Marketing 

with their 

& 

very 

Technology 

specific 

• 

production 

February 2016 

requirements. 

Read page 36 

drinktec.com 

5

Cover Story 

Checking 100,000 Rolls Per Hour: 

Perfect Baked Goods in Record Time 

100,000 rolls per hour - and no room for error. State-of-the-art 3D sensor technology from AT Sensors, 

intelligent software from ISW and the ultra-modern baking lines from Ilapak take quality control in industrial 

bakery production to a new level. 

By Nina Claaßen 

In the German federal state of 

Schleswig-Holstein, a normal sliced 

bread roll now costs between €0.40 

and €0.60 on average. The prices for 

special rolls such as grain rolls or pretzel 

sticks are sometimes significantly 

higher. This price trend has led to a 

massive increase in expectations of 

the quality of industrially produced 

baked goods. Both producers and 

consumers demand consistent results 

in terms of appearance and taste. While 

supermarket chains want to retain their 

customers through consistent product 

quality, consumers are increasingly 

paying attention to every detail as 

prices rise. Today, a bread roll should 

not only be fresh and crispy, but should 

also always look and taste the same. 

With this in mind, system integrator 

ISW and technology company AT 

Sensors joined forces to develop a 

high-performance application for the 

automated quality control of baked 

goods. The aim was to create a solution 

that can simultaneously detect and 

evaluate a wide range of quality 

characteristics at high throughput 

and without a clocked process. The 

initial impetus for the project came 

from Ilapak, an internationally active 

machine manufacturer headquartered 

in Europe that develops and produces 

packaging lines and baking lines for 

large industrial customers. These 

are used by retail giants such as 

supermarket chains. 

The company Ilapak needs approximately five to six months to manufacture a 

machine for inspecting baked goods. 

As a long-standing manufacturer of 

baking lines, Ilapak is a key partner for 

many large bakeries worldwide. The 

company‘s systems are characterized 

by their high robustness, scalability 

and speed. Ilapak was founded in 

Switzerland in 1970 and has since 

developed into a global supplier of 

packaging machines. Its specialization 

in flexible packaging solutions has 

made Ilapak a partner to many food 

manufacturers who value not only 

productivity but also quality. In order to 

6 food Marketing & Technology • June 2025

Cover Story 

set new standards in quality assurance, 

Ilapak wanted to upgrade its systems 

with modern 3D image processing. 

Previously, only line scan cameras with 

2D technology were used there. These 

only provided simple shadow images of 

the baked goods and could not provide 

any information on the exact geometry, 

surface structure or distribution of 

details. However, this is precisely 

what end customers are increasingly 

demanding: Detailed information about 

shape, structure, elevations, volume 

distribution or topping placement. A 

requirement that could only be met 

with 3D sensor technology. 

AT Sensors - a northern German 

company specializing in 3D laser 

triangulation sensors with over 25 

years of experience - had the right 

technology. The company develops 

and manufactures its sensors in 

Germany and specializes in solutions 

that require both speed and maximum 

precision. The sensors are used in 

the automotive, packaging, food and 

electronics industries, among others. 

In addition to the high resolution, their 

unique selling points are above all the 

flexibility in customization and the 

large number of integrated functions 

that make it possible to solve even 

complex measuring tasks. 

ISW, on the other hand, has been 

an established system integrator for 

industrial image processing solutions 

for over a decade. Just like AT, based 

To pack the baked goods in the correct quantities, they are sorted using so-called 

fingers. 

in northern Germany, ISW serves 

customers from various sectors, with 

a focus on the food, automation and 

packaging industries. The company 

specializes in the integration of 

hardware components such as cameras 

and sensors into existing production 

processes as well as the development 

of tailor-made software solutions for 

industrial image evaluation. ISW is one 

of the few providers on the market that 

can supply complete systems from a 

single source. 

The Challenge 

The baked goods are inspected directly 

on the conveyor belts of the Ilapak 

systems - without a timed process 

sequence. Several quality parameters 

have to be checked at the same time: 

These include dimensions such as 

height and size, cutting characteristics 

and specific surface properties such 

as the distribution of cheese on lye 

pastries. Such complex inspection 

tasks exceed the capabilities of 

conventional 2D image processing 

systems and therefore require the use 

of advanced 3D sensor technology. 

“The production lines pass up to 

100,000 bread rolls per hour, which are 

neither organized nor all next to each 

other, but rather partly on top of each 

other. The conveyor belts are also wider 

than one meter, so the sensor we were 

looking for had to have a wide field of 

view and a high resolution,“ reports ISW 

Managing Director Tobias Wichmann. 

He also explains that the inertia of the 

conveyor belts was a difficult factor 

during application development. “The 

industrial baking lines operate 24/7 

and must not be interrupted. The large 

baking lines are programmed in such 

a way that they sometimes have an 

hour‘s lead time if changes need to be 

made,“ mentions Wichmann. 

With the help of ISW software, products on the conveyor belt can be counted and 

sorted later. 

An industrial baking line is a finely tuned 

interplay of several process stages that 

interlock seamlessly. From the raw 

dough to the packaged product, the 

entire production process is automated 

and continuous. As soon as a dough 

piece enters the line, it moves through 

proofing chambers, oven modules, 

cooling units, inspection systems 


7

Cover Story 

and packaging lines. This continuous 

movement ensures a constant 

throughput. If the line is stopped, the 

entire material flow jams. The oven can 

overheat, dough pieces overcook or 

cool down, packaging units get out of 

sync. To prevent all of this, a line stop 

must be initiated with great care and 

a precisely calculated lead time of at 

least one hour. This is the only way to 

avoid losses and system damage. The 

following therefore applies to every 

system used, especially for quality 

control: it must function with absolute 

reliability. 

The Solution 

The requirements of Ilapak and ISW 

were therefore correspondingly high: 

to find a sensor manufacturer that not 

only met the technical requirements, 

but could also be used reliably in 

industry. And this is precisely where AT 

Sensors came into play, offering the 

ideal solution with its modular MCS 

2040 3D sensor. 

A key feature of the MCS series is its 

modular design, which makes the 

sensors the perfect solution for a 

wide range of applications. “The MCS 

stands for maximum flexibility: thanks 

to almost unlimited configuration 

options, we build sensors that are 

precisely tailored to the respective 

application - whether cost-optimized 

or high-performance. Our aim is not to 

supply just any sensor, but exactly the 

right one. Because once you‘ve worked 

with AT, you stay with AT,“ reports 

AT Sensors Head of Sales Dr.-Ing. 

Athinodoros Klipfel. 

In fact, with the MCS series, each 

sensor can be individually adapted 

Fabian Domeyer (AT Sensors), Tobias Wichmann (ISW), Björn Brandt (Ilapak), 

Nina Claaßen (AT Sensors) and Pauline Neubauer (AT Sensors). 

to the specific requirements of the 

application - without additional costs, 

without minimum purchase quantities 

and without long delivery times. At 

the same time, the sensors have 

standardized interfaces such as GigE 

Vision, which considerably simplifies 

integration into existing systems. 

Each conveyor line was therefore 

equipped with its own sensor, which 

has since enabled high-precision 

measurement of the baked goods 

during operation. The MCS 2040 

records 2048 measuring points per 

profile and achieves a resolution of 

0.5 millimetres in the X-axis and an 

impressive 0.03 millimeters in the 

Z-axis. A particularly large field of view 

of 1000 millimeters and a profile speed 

of up to 25 kilohertz ensure fast and 

continuous data acquisition even at 

very high throughput rates. 

A red laser with a wavelength of 660 

nanometers is used, which delivers 

The modular compact sensor MCS 

2040 from AT Sensors is used to 

inspect the baked goods. 

a particularly high intensity to the 

detector and therefore enables 

extremely sensitive and precise 

measurement. In addition, the 

MultiPeak and MultiPart functions 

developed by AT Sensors enable the 

simultaneous detection and evaluation 

of several quality features, allowing 

a comprehensive geometric and 

structural analysis of the products in 

real time. 

The captured 3D data is then processed 

using the software developed by 

ISW, which is based on the powerful 

HALCON image processing library. The 

processed information is forwarded 

directly to the programmable logic 

controller (PLC), where it controls the 

sorting mechanisms of the packaging 

system. This allows the baked goods 

to be packaged specifically according 

to defined quality and quantity 

specifications for the retail trade. 

Why Supermarket Chains Rely on 

Quality Control 

The stakes are high for large 

supermarket chains. Their brand 

image is closely linked to the quality 

of the products they sell. Especially 

when it comes to fresh foods such 

as baked goods, customers expect a 

uniform appearance, fresh taste and 

consistent texture. Deviations are 

quickly noticed and can lead to shopper 

churn. Supermarkets also have clear 

specifications for product quantities 

per pack. If a pack is delivered with 

too many or too few rolls, there is a 


Cover Story 

Each conveyor built is equipped with its own MCS 2040 3D sensor. 

risk of complaints or even contractual 

penalties. This makes it all the more 

important that quality control not 

only detects errors, but also controls 

processes intelligently. 

Long-Term Partnership Through 

Reliability 

This quality control of baked 

goods has now been implemented 

successfully and reliably for several 

years and is used by numerous end 

customers in Europe. ISW recently 

placed another order with AT Sensors 

for a large number of sensors to equip 

further baking lines. “We met the 

Head of Sales Mr. Klipfel many years 

ago at the Vision trade fair in Stuttgart 

and were immediately impressed by 

AT Sensors‘ product portfolio. The 

regional proximity to AT also plays a 

major role for us, as we consider this to 

be very useful for close coordination 

during development,“ says ISW CEO 

Wichmann. And AT Head of Sales 

Klipfel adds: “Today, AT is one of the 

technological market leaders in the 

field of 3D sensor technology. As the 

company used to be an integrator 

itself before it shifted its core 

business to the manufacture of sensor 

technology, AT understands exactly 

what its customers are looking for. We 

know what is important in practice and 

I think that gives us a huge advantage 

in the development of our products.“ 

ISW has also been working with Ilapak 

for many years, which quickly resulted 

in a suitable cooperation with which 

the partners were able to make a name 

for themselves internationally. 

Conclusion 

Thanks to AT Sensors‘ innovative 3D 

sensor technology, ISW‘s powerful 

software and Ilapak‘s advanced 

packaging lines, it has been possible 

to establish efficient and reliable 

quality control for baked goods. This 

ensures that large supermarkets, for 

example, receive consistently highquality 

products while minimizing 

economic losses due to production 

downtime. The combination of highresolution 

3D sensor technology, 

intelligent software and state-of-theart 

mechanical engineering thus sets 

new standards in industrial baked 

goods production. 

fmt 

The baked goods inspection system from AT Sensors, ISW, and IMA Ilapak is now 

in use at numerous customers and has contributed to maximum optimization of 

process efficiency. 

For more information: 

www.at-sensors.com 


9

Ingredients 

Superfood Cocoa: Nerve Food and 

Luxury Food 

Many people are convinced that chocolate makes them happy. Chocolate is also known as nerve food. 

The nutrients in cocoa can have this effect. The luxury food cocoa is a healthy superfood. There are many 

different types of cocoa that differ in their flavors. Particularly fine cocoa varieties come from Central and 

South America, where the cocoa bean originates. However, many cocoa farmers in Africa are also focusing 

on the cultivation of so-called fine flavored cocoa varieties. 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, Côte d‘Ivoire, 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.“ 

Cocoa is not cocoa 

Cocoa connoisseurs distinguish 

between fine flavor cocoa and consumer 

cocoa. The Forastero variety 

cultivated on a large scale as consumer 

cocoa. The plant is robust and highyielding, 

but experts consider the 

cocoa flavor to be rather flat and bitter. 

Due to its high yields, the Forastero 

variety is the most important for the 

cocoa market. 

Fine flavored cocoa is in demand 

due to its diverse flavors. Wellknown 

fine flavored cocoa varieties 

are Criollo, Trinitario and Arriba 

Nacional. Compared to Forastero, 

the plants are more demanding and 

produce lower yields. Fine flavored 

cocoa only accounts for around 

seven percent of the global market 

share. The international cocoa 

organisation ICCO determines 

which countries are allowed to 

declare their cocoa as fine flavor 

cocoa. The IPD partner countries 

Ecuador, Colombia, Peru and 

Madagascar are among the official 

fine flavored cocoa producers. Wild 

cocoa, usually of unknown origin, 

as well as blends of different cocoa 

varieties also enrich the diversity of 

cocoa and chocolate. 

Fine flavored cocoa from Ecuador, 

Colombia, Peru and Madagascar 

‘Criollo‘ means ‘native‘ in Spanish and 

is considered a typical Latin American, 

rare cocoa variety. The flavor profile 

of Criollo is described as delicate and 

flowery as well as slightly acidic and 

bitter Trinitario is a cross between 


Ingredients 

Criollo and Forastero. Its flavor is 

intense and strongly aromatic. In 

Colombia, the two fine cocoa varieties 

Criollo and Trinitario are characterized 

by their variety of organoleptic profiles, 

as the cocoa comes from many 

different regions of Colombia. The 

flavors vary depending on the growing 

region and this diversity is appreciated. 

The South American IPD companies 

from Ecuador, Colombia and Peru offer 

cocoa beans of the Criollo and Trinitario 

varieties. In addition to the beans, they 

also produce cocoa mass, nibs, powder 

and butter. From Madagascar, the IPD 

supports cocoa producers from the 

Sambirano Valley, the most important 

cocoa-growing region in Madagascar 

and known for its fine flavored cocoa. 

In addition to Criollo and Trinitario 

cocoa, they also offer Forastero cocoa. 

The special variety Arriba Nacional 

also comes from Ecuador. Its flavor is 

described as caramel-like with notes 

of citrus fruit, wood and walnut. ‘Arriba‘ 

means ‘from above‘ and refers to the 

time when cocoa was transported 

by boat from the highlands, i.e. from 

above, to the harbor city of Guayaquil. 

Arriba Nacional is registered and 

protected as a trade mark in Ecuador. 

Processing the cocoa fruit 

The cocoa tree grows in warm and 

humid regions south and north of the 

equator in a cocoa belt around the 

globe. There are around 40 beans in 

the white flesh of the cocoa fruit. After 

harvesting, the beans are fermented. 

The farmers closely control the 

fermentation process so that the 

beans reach the optimum degree of 

fermentation. Enzymatic reactions 

produce substances that later give 

the beans their typical flavor during 

roasting. 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 flavor and sets it apart from 

less fermented cocoa varieties. 

After fermentation, the beans are 

first dried - usually in the sun or by 

machine. Only then is the bean ready 

for roasting. 


11

Ingredients 

After roasting, the skin is removed 

from the bean. 

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. This 

is the starting product for chocolate. 

If the cocoa mass is deoiled, cocoa 

butter is obtained. At the same time, 

a press cake is produced which can be 

further processed into cocoa powder. 

The shells of the cocoa beans can also 

be used to make tea. 

The flavor of cocoa can vary greatly 

depending on the type of cocoa and 

how it is processed. Cocoa can have 

earthy, fruity, nutty or floral flavors. 

The flavor is based on plant genetics, 

climatic conditions, soil conditions, 

but above all on the various stages 

of processing - fermentation, drying, 

roasting. 

The companies in the IPD programme 

offer high product quality and ensure 

the traceability of their products. In 

addition to cocoa beans, they also 

offer a wide range of cocoa products - 

including organic cocoa beans - such 

as cocoa pulp, powder, paste, butter, 

nibs and chocolate in the form of bars, 

pralines and couverture. 

Superfood cocoa 

However, cocoa is not only a stimulant, 

but also a stimulant and a source of 

many nutrients. 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 

Côte d‘Ivoire and Ghana - the world‘s largest cocoa producers 

Côte d‘Ivoire is by far the world‘s largest cocoa producer. Around 45 per cent of the global cocoa harvest comes 

from there. It is followed by Ghana, which accounts for around 25 per cent of global cocoa production. The IPD 

also works with cocoa producers from these two countries. These are small and medium-sized producers who 

are certified organic. In addition to Forastero and Trinitario, they also offer Amelonado - a variety derived from 

Forastero. 

12 


Ingredients 

substances, the flavanoids, in cocoa 

are also said to have blood pressurelowering 

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 in cocoa, 

which is converted into the happiness 

hormone serotonin in the brain. 

Pure cocoa beans proteins, minerals 

such as magnesium, calcium and 

iron, vitamins, including vitamin E, 

antioxidants and fiber. Cocoa is also 

rich in unsaturated fatty acids. fmt 


www.importpromotiondesk.de 

Tracing: The tree-to-bar principle 

The term "tree-to-bar chocolate" is used in chocolate production. This means that the producer controls all 

stages of production - from the cocoa fruit to the chocolate bar. This corresponds to the idea of the IPD. The IPD 

supports cocoa producers who own a plantation and process their beans in such a way that they can offer cocoa 

derivatives. Alternatively, there are cocoa producers who follow the bean-to-bar principle and receive the cocoa 

beans they process from small farmers. 


13

Ingredients 

New Co-texturized Wheat and Fava bean 

Protein: Amazingly close to Meat-like Fiber 

and Structure 

By co-texturizing wheat and fava bean proteins, GoodMills Innovation has developed a texturate suitable for 

applications with a very meat-like structure - such as vegan pulled meat, sliced meat or barbecue skewers. 

GoodMills Innovation has expanded its portfolio to take in VITATEX® Wheat Fava Flakes SVP Pro, a robust, 

clean-label texturate for products with a pronounced fiber and layer structure and a long-lasting bite. The cotexturization 

of wheat and fava bean protein promotes amino acid cross-linking, which enables the creation 

of particularly convincing meat-like alternatives. This makes the flakes ideal for applications such as pulled 

meat, barbecue skewers or sliced meat. 

Complex protein networks for 

authentic texture 

The co-extrusion of wheat gluten 

and fava bean protein distinguishes 

VITATEX® Wheat Fava Flakes SVP Pro 

from conventional texturates as Antje 

Dittrich, Application Manager Plant- 

Based at GoodMills Innovation, explains: 

“While limited cross-linking occurs when 

proteins are individually textured and 

then blended, the co-extrusion process 

incites strong cross-linking activity that 

results in a stable, cohesive structure 

with distinct layers and a long-lasting 

bite. This technology allows us to achieve 

a meat-like structure, which is ideal for 

products where bite and mouthfeel are 

key to enjoyment.” 

New premium applications 

Thanks to its robust, multi-layer 

structure, VITATEX® Wheat Fava 

Flakes SVP Pro is ideal for pulled 

meat concepts such as pulled 

chicken, pork or beef, as well as 

grilled products such as skewers or 

sliced meat. The coarse granulation 

of the flakes allows for easy handling 

and further processing after a short 

soaking time. 

Easy industrial processing 

VITATEX® Wheat Fava Flakes SVP Pro 

has a high water absorption capacity 

(up to 1.9 times water absorption) 

and remains stable under mechanical 

stress. It resists shearing forces 

during the production process and 

retains its fibrous structure even after 

frying, boiling, cooking in convection 

ovens, defrosting or deep-frying. 

It also retains its structure during 

pasteurization and sterilization 

processes, making it a reliable 

solution for industrial processing. 

The light texture is easy to color if 

required and absorbs flavors well. 

There are also fewer off-notes with 

VITATEX® Wheat Flakes SVP Pro than 

with pea protein-based products. 

Complete amino acid profile 

The combination of wheat gluten and 

fava bean protein provides a nutritious 

protein source with an optimized 


Ingredients 

amino acid profile, as the fava bean 

compensates for the low levels of 

lysine in the wheat component. At the 

same time, the wheat content ensures 

better availability of methionine - 

offering a clear advantage over pure 

legume proteins. In addition, fava 

beans are grown regionally, enabling 

sustainable sourcing within Europe. 

Texture as unique selling propositions 

The growing demand for tasty 

and appealing meat alternatives 

requires innovative solutions that 

are also efficient in production. With 

VITATEX® Wheat Flakes SVP Pro, 

GoodMills Innovation has conceived 

an approach that addresses this 

need. With its stable, layered 

structure, authentic texture and 

exceptional nutritional profile, this 

solution offers a route to elevating 

the quality of meat-free applications 

to a new level. It is also clean label, 

GMO-free and sourced from EUcertified 

raw materials, making it a 

trusted choice for manufacturers 

who value transparency and quality. 

About GoodMills Innovation 

GmbH 

Based in Hamburg, Germany, 

GoodMills Innovation develops 

clean label ingredients based on 

cereals and pulses for a wide range 

of applications in the food, bakery, 

snack, nutraceutical and bakery 

industries. The aim is always to 

combine maximum enjoyment 

with one or more added benefits: 

for the consumer‘s health, for 

example with selected dietary fibers 

and an improved Nutri-Score; for 

a sustainable planet with plantbased 

meat substitutes; or for more 

economical production by actively 

exploiting potential savings. 

With expertise along the entire value 

chain, from raw material sourcing and 

processing to understanding market 

and consumer needs, the cereal 

expert supports its customers with 

innovative product concepts, tailormade 

solutions and expert advice on 

application, food law and marketing 

issues. As part of the GoodMills 

Group, Europe‘s largest milling group, 

GoodMills Innovation stands for the 

highest quality, (supply) security, 

sustainability and innovation. fmt 

fmt 


www.goodmillsinnovation.com 


15

Ingredients 

Vitafoods Europe lights up Barcelona with 

Record-breaking Event 

The biggest and most successful 

edition of Vitafoods Europe in the 

event’s 28-year history has been 

celebrated by Informa Markets, 

organizer of the nutraceutical, food and 

supplement event. Vitafoods Europe 

2025 attracted a record-breaking 

25,500 attendees and 1,400 exhibitors 

to the event’s debut in Fira Barcelona, 

Gran Via. With over 75,000m 2 of 

exhibition space – a 25% expansion 

from last year – offering fresh insights, 

innovations, and community spirit, this 

year’s edition was praised by attendees 

for its unprecedented energy, enthusiasm, 

and ‘electric atmosphere’. 

show floor was more electric and 

enthusiastic than ever, and it felt like 

a real celebration of our industry. 

Social media has been a-buzz with 

resounding praise from visitors and 

exhibitors for an elevated experience 

– including increased traffic to 

stands, endless insights, and even 

more opportunities to make global 

connections across the nutraceutical 

community.” 

Bigger and bolder 

This year’s Vitafoods Europe delivered 

more than just record numbers—it 

showcased bold new content, and 

thoughtful improvements to elevate 

the visitor experience across the board. 

The brand-new Nutraceutical Showcase 

Theater made a dynamic debut, 

offering expertly curated sessions 

that spanned the entire supply chain 

– from ingredient breakthroughs 

to manufacturing excellence. The 

Women’s Health Spotlight shone 

on one of the industry’s fastestgrowing 

sectors, exploring how to 

close the gap in women’s health 

innovation. These latest installations 

joined returning favorites, including 

the Vitafoods Europe Conference, 

The move to Barcelona marks a 

milestone moment for the world’s 

nutraceutical event and next year’s 

show promises to be even bigger – 

with an additional hall representing 

a 20% growth in floor space already 

confirmed for 2026. 

Speaking on the success of the event, 

Gareth Baguley, Brand Director at 

Informa Markets, says, “Vitafoods 

Europe is always a vibrant event, 

but this year the atmosphere on the 


Ingredients 

Insights Theater, New Products Zone, 

and a significantly expanded Finished 

Products Area – all showcasing the 

full breadth of innovation in the global 

nutraceutical market. 

Taking technology further 

Digital enhancements further elevated 

the experience. A new AIpowered 

lead intelligence platform 

launched this year, which helped 

exhibitors to optimize their lead 

management to maximize ROI and 

drive more meaningful connections. 

Additional accessibility improvements 

to the event’s mobile app allowed 

attendees to manage meetings, 

capture leads and navigate the show 

floor with ease, while printed badges 

were reinstated in response to 

feedback. This allowed attendees to 

retrieve leads quickly with the ability 

to scan badges directly through the 

app, making it easier than ever to 

spark spontaneous connections. 

Celebrating Excellence: Vitafoods 

Europe Innovation Awards 

2025 marked another major milestone 

with the launch of the first-ever 

Vitafoods Europe Innovation Awards. 

Introduced not only to celebrate 

nutraceutical excellence, the awards 

spotlighted game-changing breakthroughs 

in ingredients, products, 

partnerships, and sustainability, 

and inspired further collaboration 

and innovation across the industry. 

With hundreds of entries across 

seven competitive categories, the 

winners represented the very best in 

nutraceutical excellence and forwardthinking 

companies. The successful 

companies across the categories were: 

ADM, Nexira, Givaudan, IceSupp Ltd, 

Morinaga Milk, Ourvita, Synbio Tech; 

more information on these companies 

can be found later in this issue and also 

the following ones. 

can’t wait to welcome everyone back 

for an even bigger and better event in 

2026!” 

Save the Date 

Vitafoods Europe returns to Barcelona 

5-7 May 2026 and is poised to elevate 

the nutraceuticals industry to new 

heights yet again. 

fmt 

Gareth Baguley, Brand Director at Informa 

Markets 


a new standard and underlined our 

www.vitafoods.eu.com 

purpose in the industry – and we 

AZ_R+K 2025_RZ_FM&T_135x210+.qxp_Layout 1 22.04.25 09:42 Seite 1 

THE ORIGIN OF THE 

GOOD COLOURS 

“Barcelona has provided the perfect 

backdrop – with its amazing 

food, culture, diversity, and of 

course, beautiful weather,” Baguley 

continues. “We are very grateful to 

the team at Fira and the Barcelona 

Convention Bureau for their outstanding 

support in welcoming us 

to their wonderful city. This year set 

food Marketing & Technology • 

Bright ideas in natural food colours 

Since 1899 

17

Ingredients 

Postbiotic Prowess: ES1 Postbiotic Wins 

Immune & Gut Health Ingredient Category 

at Inaugural Vitafoods Europe Innovation 

Awards 

ADM‘s innovative heat-treated 

postbiotic* 

Bifidobacterium 

longum CECT 7347 (HT-ES1**) has 

won the Immune and Gut Health 

Ingredient category at the 2025 

Vitafoods Europe Innovation Awards. 

In its inaugural year, the Vitafoods 

Europe Innovation Awards‚ goal 

is to recognize the outstanding 

ingredients, products, partnerships 

and initiatives redefining the 

nutraceutical landscape. The judging 

panel deemed ADM‘s ES1 postbiotic 

as a game-changer for immune and 

gut health. Additionally, the newest 

addition to ADM’s solutions library, 

Lactobacillus gasseri CP2305 

postbiotic, was highly commended in 

the Cognitive and Emotional Health 

Ingredient category. 

“This win represents ADM‘s 

ongoing commitment to sciencebacked 

innovation through robust 

research into the gut microbiome,“ 

said Marie-Bénédicte Charpentier, 

Marketing Director, Head of EMEA, 

ADM. “Vitafoods Europe brings 

together significant leaders in the 

industry, and we‘re honored to be 

recognized among them with our 

ES1 postbiotic at the inaugural 

innovation awards.“ 

“ES1 postbiotic is a gold-standard 

example of the gut microbiomesupporting 

solutions within 

our portfolio, with clinical trials 

demonstrating its support for gut 

health and analysis reinforcing the 

link between the gut microbiome 

and different aspects of well-being,“ 

continued Charpentier. 

A 2024 clinical study published 

in the prestigious journal Gut 

Microbes indicates that the awardwinning 

ES1 postbiotic may support 

overall gut and digestive health, 

in addition to the potential of 

supporting reduced bloating 1 . The 


Ingredients 

randomized, double-blind placebo 

controlled human clinical trial on 

adults with IBS-D showed strong and 

consistent results for ES1 postbiotic 

supplementation, including clinically 

meaningful improvements in IBS- 

Symptom Severity Scale (IBS-SSS) 

scores and quality of life, compared 

to placebo 1 . 

“Postbiotics are incredibly resilient, 

retaining efficacy through virtually 

any formulation environment, from 

high heat to high water content 

and more,“ said Charpentier. “As 

such, postbiotics like ES1 and L. 

gasseri CP2305 are posed to pave 

the way for what‘s next in health 

and wellness product development, 

bringing forward new and expanded 

offerings in functional foods, 

beverages and dietary supplements 

that can easily fit into consumers‘ 

daily routines, helping them reach 

their wellness goals.“ 

ES1 has received recognition in both 

pro- and postbiotic forms at several 

industry awards: 

• At the 2024 Fi Europe Innovation 

Awards, ES1 postbiotic was named 

the Health Innovation category 

winner 

• ES1 postbiotic was a finalist 

for the Best Health Innovation 

Award in the 2024 World Food 

Innovation Awards, organized by 

FoodBev Media. 

• At the 2023 Gulfood Manufacturing 

Industry Excellence Awards, ES1 

probiotic and ES1 postbiotic won 

the Best Ingredients Innovation 

Award. 

fmt 

References 

1 Srivastava, S., et al. (2024) Gut Microbes. 

16(1):2338322 

*Please note that in the EU, the terms ‚prebiotic‘ 

and ‘postbiotic‘ are not permitted for 

use in finished products intended for final 

consumers, and the term ‚probiotic‘ is only 

allowed in certain countries. Therefore, alternative 

wording should be used in finished 

product artwork. It is the responsibility of the 

finished product manufacturer to ensure that 

all statements on the artwork comply with 

current regulations. 

**Bifidobacterium longum CECT7347 (ES1) 

is used by ADM Biopolis under license from 

CSIC. 


www.adm.com 


19

Processing 

Robotic Burger-Making to Revolutionize 

Fast Food Prep 

• High-tech hospitality: Self-contained burger-making cell sets new benchmark in food service 

automation 

• IRB 360 FlexPicker® and YuMi® cobot join forces for flawless, hygienic, made-to-order meals 

• New ABB survey shows 89% of hospitality managers are open to robotic automation 1 of tasks 

ABB Robotics is serving up the future 

of fast food with BurgerBots – a 

groundbreaking new restaurant concept 

launched in Los Gatos, California. 

Designed to deliver perfectly cooked, 

made-to-order burgers every time, the 

automated kitchen uses ABB’s IRB 360 

FlexPicker® and YuMi® collaborative 

robot to assemble meals with precision 

and speed, while accurately monitoring 

stock levels and freeing staff to focus on 

customer experience. 

“Integrating ABB robots with the 

BurgerBots restaurant concept 

demonstrates the incredible potential 

for automation beyond the factory floor,” 

said Marc Segura, President of ABB 

Robotics Division. “The food service 

industry is dynamic and demanding, and 

our technology brings industrial-grade 

consistency, efficiency and reliability 

to this space. When we asked the 

hospitality industry, 89% of managers 

and 73% of workers said they are open to 

the integration of robotics to automate 

tasks within their operations. 2 By taking 

over repetitive and time-consuming 

tasks, robots allow staff to focus on what 

matters most – creating memorable 

dining experiences.” 

The compact robotic cell is a food 

automation first, seamlessly integrating 

two types of robots with an intelligent 

inventory monitoring system. As each 

order is received, a freshly cooked burger 

patty is placed onto a bun inside a burger 

box. This box is then positioned on a 

conveyor shuttle, which is tagged with a 

QR code. As it moves along the conveyor, 

the IRB 360 FlexPicker® hygienically 

performs high-speed topping selection, 

guided by the data stored in the QR code. 

Next, the YuMi® steps in to collaborate 

on the final assembly of the burger. The 

entire process takes just 27 seconds per 

burger. 

ABB’s robot controller also integrates 

seamlessly with non-robotic systems, 

enabling real-time ingredient inventory 

tracking – onions, tomatoes, lettuce 

and condiments – ensuring smooth 

operations and efficient kitchen 

management. 

One of the greatest challenges facing 

restaurant owners today is attracting 


Processing 

and retaining staff. 3 High turnover, rising 

labor costs, and the repetitive nature 

of back-of-house roles continue to put 

pressure on hospitality businesses. 

Automation presents an opportunity 

not just to fill labor gaps, but to make 

foodservice jobs more sustainable and 

appealing by reducing tedious tasks and 

improving workflows. 

Supporting this shift in mindset, a recent 

survey commissioned by ABB Robotics 

found that 67 per cent of hospitality 

workers agreed that robotics and 

automation should be used to reduce 

the amount of dull, dirty, dangerous 

work humans are doing in the hospitality 

industry 4 . While 63 per cent agreed that 

the idea of robotics making their job 

easier is exciting, 65 per cent agreed 

that they would welcome robots in 

their workplace if it meant a safer work 

environment. 

BurgerBots is the brainchild of 

entrepreneur Elizabeth Truong, (left), 

who sees the Los Gatos location as the 

first step in a broader commercial rollout. 

“The vision was to bring consistency, 

transparency, and efficiency to food 

service. For restaurant owners, it means 

better visibility of food costs, more 

accurate forecasting and – ultimately – 

better decision making. In the next five 

years, I believe that most restaurants will 

have some form of robotic automation, 

whether it’s back-of-house preparation, 

assembly, or even front-of-house 

service. It will become less of a novelty 

and more of a necessity.” 

BurgerBots is the latest in a number 

of innovations in the food service 

industry supported by robotic 

technology. ABB’s collaboration with 

RoboEatz on ARK – an autonomous 

robotic kitchen capable of preparing 

hundreds of meals with minimal 

human intervention – showcases 

the potential for high-efficiency, 

hygienic, and customizable food prep. 

Meanwhile, ABB is powering Makr 

Shakr’s robotic bartenders, that will 

soon be expertly mixing drinks in 

venues around the world. Together, 

these applications demonstrate how 

robotics is transforming hospitality 

with speed and consistency. 

The first BurgerBots cell is now open and 

operating at the chic Breaking Dawn/ 

First Born restaurant in downtown Los 

Gatos, California. 

fmt 


go.abb/robotics 

www.burgerbots.com 

1 Survey of 750 US hospitality managers and 1,250 

hospitality workers, conducted by Censuswide for 

ABB (April 2025). 




3 The National Restaurant Association reported in 

2024 that three out of four employees leave their 

roles within a year. 





21

Processing 

La Huerta Automates Inspection with 

VERYX ® Optical Sorter 

Food processor La Huerta began 

operating in 1957 with just a rented ranch 

and two trucks. Now, they’ve grown to 

become Mexico‘s leader in frozen fruits 

and vegetables, holding 65 percent 

of the market share and distributing 

products to 11 countries worldwide. To 

further their commitment to excellence, 

La Huerta installed a VERYX® optical 

sorter from Key Technology on their IQF 

vegetable processing line. VERYX finds 

and removes all kinds of foreign material 

(FM) as well as product defects to help 

achieve superior food safety and quality 

while reducing labor and improving yield. 

“Our commitment to exceptional 

product quality has always been a 

foundation of our success,” said Carlos 

Gutierrez, CEO at La Huerta. “Although 

manually sorting served us well for many 

years, we recognized that automation 

would take our inspection process to 

the next level. After extensive research 

into various sorting solutions, VERYX 

emerged as the clear choice, especially 

given its ability to handle our diverse 

product range while delivering the 

product quality we expect.” 

La Huerta, who has relied on Key‘s Iso- 

Flo® vibratory conveyors throughout 

their facility for over 20 years, selected 

a fully-loaded VERYX C140 equipped 

with cameras and laser sensors. Key’s 

advanced Pixel Fusion detection 

module combines pixel-level input from 

multiple sensors that are positioned to 

view product in-air from both sides. This 

all-sided surface inspection minimizes 

blind spots to improve removal of FM 

like plastic and wood along with product 

defects. 

“When you‘re processing nine metric 

tons of vegetables every hour on an 

around-the-clock basis, consistency 

is critical,” explained Claudia Picazo, 

Manufacturing Manager at La Huerta. 

“VERYX delivers that consistency and 

simultaneously allowed us to reallocate 

four workers per shift who were 

previously performing visual inspection 

to other roles in the plant. We‘ve also 

increased our yield by reducing the 

volume of good product in the reject 

stream, which means we‘re recirculating 

35 percent less product than before to 

recover good product.” 

To enhance performance, Key designed 

La Huerta’s VERYX as an integrated 

system with two upstream Iso-Flo 

vibratory conveyors. First, a scalping 

shaker removes product clusters 

and small fines prior to sorting. Then, 

an infeed shaker optimizes product 

presentation to the sorter‘s inspection 

zone to help ensure accurate ejection of 

FM and defects. 

The versatility of VERYX has proven 

particularly valuable given La Huerta‘s 

wide array of products. “We process 12 

different types of vegetables on this line, 

including cauliflower, broccoli, onion, 

cactus, pepper, carrots, green beans and 

more, plus each vegetable has multiple 


Processing 

subcategories,” said Jisel Betancourt, 

Process Engineer at La Huerta. 

“VERYX‘s recipe-driven operation lets 

us quickly adapt our sort parameters for 

each product‘s unique characteristics 

and achieve changeovers in under five 

minutes.” 

La Huerta follows strict sanitation 

protocols to maintain their certifications 

and help protect food safety. VERYX 

easily integrates with their cleaning 

procedures, receiving a thorough 

washdown with soap, sanitizing spray 

and water every 24 hours. 

If customer support is ever needed, the 

sorter’s RemoteMD® software enables 

a two-way remote session between 

the system and a service technician to 

simplify diagnostics and speed support. 

“We‘ve worked with Key for years and 

continue to be impressed by their 

expertise and exceptional support,” 

said Luis Picazo, Project Manager at 

La Huerta. “Key‘s service technicians 

are available 24/7 and always respond 

when we call. You don‘t find this kind of 

support from most suppliers.” 

“VERYX has exceeded our expectations,” 

concluded Mario Gutierrez, Purchasing 

Manager at La Huerta. “Our sorter gives 

us complete confidence that we‘re 

always delivering the product quality 

our customers expect. We‘re already in 

the process of adding another VERYX 

sorter to a different processing line – 

that‘s how impressed we are with its 

performance.” 

fmt 


www.key.net 


23

Processing 

How Dairy Processors Can Overcome 

Staffing Shortages with Automated 

Sampling 

Why Labor Shortages Are Disrupting Dairy Operations 

Staffing challenges in the food and 

beverage industry aren’t just a passing 

trend; they’re an ongoing disruption. 

According to Food Industry Executive, 

companies are now being forced to 

“amplify efficiency to do more with less.” ¹ 

This is especially true in dairy, where 

skilled quality control (QC) technicians 

are in short supply. 

With high employee turnover, rising 

production demands, and fewer handson 

deck, many dairy processors are 

struggling to maintain quality and 

compliance. 

Why it matters now 

The labor challenges in dairy aren’t 

expected to ease anytime soon. 

The International Dairy Foods 

Association (IDFA) continues to 

highlight workforce development as 

one of the top concerns facing the 

sector.² as processors look ahead, 

smart investments in automation are 

becoming essential, not optional. 

The Innovate Autosampler III isn’t just 

about speeding up a process; it’s about 

enabling your team to focus where 

human expertise matters most while 

ensuring consistent, reliable results, 

shift after shift. 

Automate dairy testing to save time 

and improve consistency 

The Innovate Autosampler III solves a 

critical need: reducing labor dependency 

while increasing efficiency. Designed 

for high-throughput environments, the 

Autosampler III: 

• Automates sample loading, mixing, 

and pipetting 

• Continuous workflow eliminates 

interruption from the sampling 

process to maximize efficiency 

• Minimizes human error in microbial 

detection 

• Is Industry 4.0 Compliant, giving 

you access to state-of-the-art 

software and components for remote 

troubleshooting and real-time KPI 

tracking. 

This not only speeds up workflows - 

it future-proofs your quality control 

process. 

Reallocate your workforce where it 

matters most 

Automation doesn’t replace your 

team; it empowers them to focus on 

high-value tasks. While the Innovate 

Autosampler III handles the repetitive 

steps in microbial testing, your 

skilled staff can focus on analysis, 

problem-solving, and continuous 

improvement. 

This smart reallocation of labor is exactly 

what Food Industry Executive calls for 

- businesses must reimagine how they 

work to boost efficiency amid staffing 

shortages. ¹ 

Consistency and compliance 

without compromise 

In the dairy industry, there‘s no margin 

for error. Microbial testing must be fast, 

accurate, and standardized. With the 

Innovate Autosampler III, you gain: 

• Reproducible results regardless of 

who’s on shift 

• Faster turnaround times for product 

release 

• A scalable solution for growing 

production lines 

• This helps safeguard your 

brand’s reputation and regulatory 

compliance, even as labor pressures 

mount. 

Build a resilient dairy operation 

with smart automation 

Staffing shortages may persist, but your 

ability to adapt will define your competitive 

edge. The Innovate Autosampler III is 

more than just a time-saving device; it’s 

a strategic tool that helps you: 

• Maintain quality with fewer resources 

• Reduce reliance on hard-to-find skills 

• Scale QC operations as your business 

grows 

fmt 

Sources 

1Food Industry Executive. “Overcoming F&B Staffing 

Shortages: Amplifying Efficiency to Do More 

with Less.” July 2024. Read here 

2.International Dairy Foods Association (IDFA). 

“Workforce Development Remains a Priority for 

Dairy Industry.” https://www.idfa.org 


www.hygiena.com 


Processing 

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 


25

Processing 

New Tray Sealer for High-Volume 

Production Lines Launched 

Ishida Europe has introduced a new 

tray sealer, the QX-800, with the 

latest innovation looking to tackle 

performance and efficiency challenges 

for tray sealing applications 

Specifically developed for highvolume 

production lines and increased 

throughput, the Ishida QX-800 

tray sealer puts efficiency, smart 

intelligence and sustainability at 

the core of its compact design. The 

machine offers a variety of high-quality 

sealing options at high speeds and 

consistency, including seal only, gas 

flushing, stretch film and skinpack 

applications. 

The high throughput is made possible 

by the QX-800’s efficient servomotor 

technology, enabling more 

impressions and cycles, with up to 25 

cycles per minute for seal only, and 17 

MAP cycles per minute for Modified 

Atmosphere Packaging (MAP). This 

means manufacturers can produce 

up to 175 trays per minute with a 

7-impression tool. 

Beyond better throughput and 

integrity, Ishida’s latest tray sealer 

offers improved energy efficiency, and 

a 50% reduction in power consumption 

compared with its previous QX Flex 

range. The QX-800 typically operates 

without a water chiller or compressed 

air, allowing manufacturers to save 

further on utility and maintenance 

costs. 

To minimize food waste, Ishida has 

developed a new patented tray transfer 

system. The technology allows for 

smooth tray and product handling, 

ensuring spillage-free transfer, even 

for difficult-to-handle products such as 

soup. 

To cater for fast product changeovers, 

the QX-800 also features Ishida’s 

innovative cassette-based tooling 

design. At less than 70kg on average, 

the tool can be comfortably lifted by two 

operators using Ishida’s compact tool 

handling trolley. Tool changeovers can 

be completed in as little as five minutes, 

thus significantly reducing downtime. 

“We have four all-important criteria 

when developing new packaging 

machinery for the food industry,” said 

Tara O’Connor, Ishida Europe’s Product 

Manager for tray sealers. “The machine 

must be smart, compact, efficient and 

provide clear sustainability benefits for 

the customer. We’re proud to say that 

the QX-800 hits the mark on all four. 

“Our latest tray sealer maximises yield 

and throughput while maintaining high 

product and pack quality across various 

tray designs and materials, including 

plastic, board, aluminum and fiber tray 

formats. In a highly competitive food 

market, achieving these goals is crucial 

as it means more efficient production 

while not compromising food safety 

and pack presentation.” 

As manufacturers seek to fully 

automate more packing lines, space 

considerations have been factored 

during the development of the QX-800. 

Its drop-down door design means it 

can be opened for maintenance and 

tooling adjustments without requiring 


Processing 

an increased footprint for access. 

Meanwhile, tool storage has been 

similarly downsized, helping to free up 

floor space. 

To provide smarter insights for food 

manufacturers, the QX-800 comes 

pre-installed with Sentinel 5.0, Ishida’s 

ground-breaking, AI-driven software, 

which combines machine performance 

monitoring with comprehensive data 

capture that can provide an in-depth 

analysis of entire food production 

lines. It connects with the machine to 

‘learn’ how it is operating and offers 

data-driven performance improvement 

notifications to further boost 

productivity. 

Additionally, the QX-800’s user 

interface has been designed to be 

as intuitive as possible, with easy 

access to operator guides, relevant 

performance data and engineerlevel 

information that can help 

provide substantial productivity 

enhancements. Presets for existing 

tooling configurations can be saved 

and copied to allow for quicker tool 

changeovers. 

Tara concluded: “Food production 

is all about speed and being able to 

package as many products as possible 

to a high quality, with excellent seal 

quality and consistency. The QX-800 

has been developed with this in mind, 

minimizing downtime and maximizing 

performance, all within a compact 

footprint. 

“With increasing cost pressures on 

the supply chain, efficient machines 

like the QX-800 are invaluable to 

reducing energy costs on the factory 

floor while supporting the shift towards 

sustainable packaging designs and 

materials. We’re highly confident 

that the food industry will respond 

positively to the launch of the QX-800, 

and we look forward to introducing this 

exciting new machine to both new and 

existing customers.” 

fmt 


www.ishidaeurope.com 


27

Processing 

Global Platform for the Future of Baking: 

iba 2025 in Düsseldorf 

With an impressive blend of diversity and innovative strength, iba has once again proven itself as the 

international hub of the industry. 

Photos: iba 2025: Global platform for the future of baking © GHM 

Over five days, 985 exhibitors from 46 

countries showcased their wide range 

of products – in a scale and on a level 

found only at the world’s leading trade 

fair. This attracted 49,115 visitors from 

149 countries to Düsseldorf, eager to 

discover the latest innovations from 

across the globe. When decisionmakers 

meet top quality, results 

follow: Exhibitors and visitors alike 

were highly satisfied with their 

discussions – insightful, goal-driven, 

and collaborative. 

Personal conversations, concrete 

business leads, live demonstrations, 

hands-on product testing, thrilling 

competitions, evening events worth 

celebrating and always the scent of 

freshly baked bread in the air: that was 

iba 2025! Over five days and across 

100,000 square meters, the trade fair 

brought the global baking industry 

together. iba showcased the full 

spectrum of the sector – from artisan 

baking, digitalization, automation 

solutions and production technology, 

all the way to energy-efficient ovens, 

cooling systems, packaging, food 

trends, and raw materials. What 

trends are driving the industry? What 

solutions are needed for the challenges 

of tomorrow? Visitors arrived with a 

host of questions and projects in mind. 

And the exhibitors delivered. They 

offered plenty of practical solutions 

and inspired the visitors to shape the 

future of their businesses. 

Roland Ermer, President of the German 

Bakers’ Confederation commented: 

“iba 2025 was a gathering of the baking 

sector that I will remember for a long 

time. Over the past five days, I’ve 

experienced with great enthusiasm just 

how passionate the baking trade can 

be – both nationally and internationally. 

The competitions showcased outstanding 

craftsmanship, we had 

inspiring discussions with fellow 

professionals and took home a great 

deal of knowledge and inspiration. 

Once again, it became clear: exchange 

and dialogue are the driving forces of 

our baking industry. I’m already looking 

forward to iba 2027 in Munich.” 

Quality, inspiration, diversity 

A “wide range of potential customers 

from around the world,” “many 

interesting conversations,” “new 

contacts,” a “very important event,” and 

a “vibrant atmosphere with qualified 

leads” – that’s how iba exhibitors 

described their experience. The sense 

of togetherness, team spirit, and the 

positive atmosphere in the halls were 

clearly noticeable. Even among the 

exhibitors themselves, numerous 

productive business relationships 

were formed. 

“Regardless of time and place, iba 

has impressively demonstrated that 

it stands for quality and international 

relevance and brings together the right 

protagonists from around the world 

in one place. What stood out this year 

was: More than every second visitor 

was a decision-maker – in fact 62.6 

percent of trade visitors – with a wellfounded 

interest and decision-making 

powers. The Düsseldorf location also 

delivered fresh momentum: It opened 

up new target groups from neighboring 

regions and countries, both nationally 

and internationally,” said Dieter 

Dohr, CEO and President of GHM 

Gesellschaft für Handwerksmessen 

mbH. 

Top-tier supporting programme 

on a world-class level 

The iba.FORUM and iba.STAGE, 

featuring around 50 presentations 

and 70 speakers, served as the hub 

for knowledge exchange and attracted 

great interest. Industry experts brought 

to the stage exactly what is driving the 

sector today: from the renaissance of 

sourdough, chocolate alternatives, 

and enzymes as game changers in 

the baking industry, to the automation 

of traditional production processes 

and the use of artificial intelligence in 

bakeries. 

The world-class competitions 

proved to be major visitor magnets. 

Numerous award ceremonies and 

three world championships – the iba 

UIBC Cup of Bakers, the iba UIBC 

Cup of Confectioners and the World 

Championship of Bread Sommeliers 

– as well as the German Master Baker 


Processing 

Championship kept the audience 

captivated throughout. In the show 

bakeries, top-level craftsmanship 

was on full display as participants 

competed and baked live in front of the 

audience. The German Championship 

of Master Bakers was won by Sebastian 

Brücklmaier and Yannik Dittmar. 

Touch, experience, exchange 

The focus topics – artisan bakery, 

digitalization and food trends – were 

brought to life through the iba special 

arenas. The newly launched iba. 

FOOD TRENDS AREA in particular 

was a hit with visitors. The award 

ceremony for the start-ups also drew 

a lot of attention: the prize went to 

Fonte Ingredientes, a British-Brazilian 

company recognized for its innovative 

approach to keeping food fresh for 

longer by using liquid mold inhibitors. 

Susann Seidemann was delighted: 

“We’re proud to have presented the 

START UP AWARD. Every participating 

company brought forward creative and 

valuable products that are helping to 

shape the future of our industry. We will 

continue to support young founders 

in the years to come. I look forward to 

seeing the global baking industry come 

together again at iba 2027.” 

The next iba will take place from 24 to 

28 October 2027 in Munich and will 

then return to its three-year cycle. 

Exhibitor Statements 2025 

Martin Thomsen, CCO – AGRAIN, 

Denmark 

“We have been very happy to be 

at the trade fair this year. We met 

a huge range of different potential 

customers from all over the world, had 

many interesting conversations and 

generated a lot of new leads. It‘s been 

a fantastic experience being part of iba 

2025!” 

William Bundy – President of Global 

Manufacturing for American Pan, USA 

“The atmosphere at iba was vibrant 

with qualified leads. We engaged 

in meaningful conversations with 

decision-makers and prospective 

customers who showed genuine 

interest in our products. iba is always 

bustling with activity for bakeries, 

offering a wealth of exhibits to explore. 

It‘s a productive time, and while 

attendees leave pleasantly tired, they 

also depart with a renewed enthusiasm 

for industry advancements. The 

highlight for me was the enriching 

education sessions that continuously 

enhanced the overall experience of 

the show. iba provides both a platform 

to showcase our innovations and also 

a valuable opportunity to listen to our 

customers. It allows us to connect 

with industry leaders, forge strategic 

partnerships that drive our growth, 

and demonstrate our comprehensive 

capabilities in offering solutions that 

support the lifecycle of their pans and 

meet their evolving needs.” 

Marco Dalcin, Business Manager – 

Bartom S.r.l., Italy 

“It was a very interesting event for 

us. We had quite a lot of customers 

and potential customers visiting our 

booth. It was an important exhibition 

for our brand, as we had updates 

and innovations to present this year. 

We had some product highlights: we 

presented new machines and our new 

company logos. Moreover, we had the 

right visitors. Compared to previous 

editions, we noticed a shift in the type 

of visitors - very professional people 

with concrete needs and projects. 

Overall, I would say the exhibition was 

extremely successful for us!” 

Stefan Strehle, Chief Executive 

Spokesperson of the Board, BÄKO- 

Zentrale eG, Germany 

iba 2025 was a successful trade 

fair and a fantastic opportunity to 

showcase our new concepts and 

products to a broad audience of 

industry professionals. We were 

pleased to welcome many interested 

trade fair visitors from bakery 

businesses across the various regions 

of the BÄKO organization at our stand. 

The hall layout, with its clear thematic 

focus, allowed bakery professionals 

to connect with the right partners 

quickly and efficiently. In addition, 

iba 2025 clearly positioned itself as a 

platform for a future-oriented artisan 

bakery trade. Alongside the strong 

presence of many manufacturers 

across multiple halls, the innovations 

presented at the BÄKO stand 

underlined this forward-looking 

approach – offering cutting-edge 

solutions in the areas of raw materials, 

machinery and equipment, paper and 

packaging, as well as analogue and 

digital services that can sustainably 

support every bakery business in their 

day-to-day operations. 

Dr Sabine Krätzschmar, CEO – IREKS 

GmbH Germany 

“iba, as the global trade fair for the 

baking industry, remains a key event 

for us. We are particularly pleased to 

see that our motto, “It’s YOUR choice,” 

was so well received by our customers. 

At a time of major challenges, but also 

great opportunities, it is essential for 

every business to find its own unique 

path into the future. At our iba stand 

and the trend island, we provided 

creative inspiration and highlighted 

new possibilities. Our impression 

is that the broad range of topics 

resonated well with visitors and there 

was something of value for everyone. 

We draw a positive conclusion and look 

forward to shaping the future together 

with the baking industry.” 

fmt 


www.iba-tradefair.com 


29

Processing 

Innovative Drive Solutions for the Baking 

and Confectionery Industry 

At iba 2025 in Düsseldorf, the world‘s leading trade fair for the baking and confectionery industry, 

NORD DRIVESYSTEMS presented innovative drive solutions for hygienically sensitive applications in the 

baking and confectionery industry. The focus was also on the NXD tupH® procedure developed by NORD for 

the treatment of aluminum surfaces. 

Food industry processes place high 

demands on hygiene. For drive 

solutions, this means: In addition to 

high reliability and efficient operation, 

drives must be quick, easy and 

thorough to clean. At iba 2025 in 

Düsseldorf, NORD presented a wide 

range of solutions for hygienically 

sensitive applications. 

NXD tupH® surface treatment for 

aluminum 

With its NXD tupH® surface 

treatment, NORD makes the surfaces 

of drives with aluminum housings 

particularly corrosion-resistant. Aluminum 

is lightweight, economical 

and fully recyclable. Furthermore, 

aluminum housings provide better 

heat conductivity than, for example, 

stainless steel, thus reducing their 

maximum surface temperature. The 

NXD tupH coating consists of a base 

layer, which transforms the top layer 

of the aluminum body into a corrosionresistant 

layer. The combination with 

a sealer achieves extreme resistance 

with better hardness compared to 

an untreated aluminum alloy. This 

treatment prevents flaking or corrosive 

infiltration, meaning that the protective 

effect remains intact even in the event 

of minor mechanical damage. 

The surfaces of drives finished with 

NXD tupH® are largely resistant to 

acids and alkalis and can be cleaned 

easily, thoroughly and hygienically. The 

surface finish therefore offers major 

advantages when used in hygienecritical 

areas in the food, beverage, 

packaging, pharmaceutical or chemical 

industry. NXD tupH® surfaces are free 

from PFAS, and food-safe according to 

the FDA, the EU Regulation 1935/2004 

and the respective regulations in 

Switzerland and the MERCOSUR 

states. 

Smooth IE5+ synchronous 

motors 

With its smooth and fanless IE5+ 

synchronous motors (TENV), NORD 

offers efficient drives for use in the 

With its NXD tupH® surface treatment, NORD 

makes the surfaces of drives with aluminum 

housings particularly corrosion-resistant 

Photos: NORD DRIVESYSTEMS 


Processing 

food and beverage industry as well as the intralogistics sector. 

Users are provided with models up to a power of 2.2 kW, with 

a continuous torque from 1.6 to 10.0 Nm, and speeds of up to 

2,100 min-1. Thanks to the hygiene-friendly, smooth design, the 

housing is particularly easy to clean. With the optional foodcompliant 

NXD tupH® surface finish, the drive housings are also 

corrosion-resistant and wash-down capable, making them ideal 

for reliable use in hygiene-sensitive environments. The IP69K 

protection class is another option. Further excellent features 

of the IE5+ synchronous motors (TENV) include the constant 

high efficiency over the entire adjustment range and the flexible 

motor mounting (direct mounting, NEMA, IEC). 

SAFOMI-IEC adapter for agitators 

The compact SAFOMI-IEC adapter (SAFOMI = Sealless 

Adapter For Mixers) is simple in design and was specially 

developed by NORD DRIVESYSTEMS for mixers and agitators. 

It is equipped with an integrated oil expansion chamber and, in 

combination with the MAXXDRIVE® industrial gear units, offers 

decisive advantages such as increased reliability and reduced 

maintenance. The integrated oil expansion chamber makes oil 

hoses or the radial shaft seal that is prone to leakage and wear 

superfluous. SAFOMI is available for MAXXDRIVE® parallel gear 

units in sizes 7 to 11, or for maximum output torques from 25 

to 75 kNm. The combination of the MAXXDRIVE® industrial 

gear unit, SAFOMI-IEC adapter and a drive motor is a compact 

alternative for mixers and agitator applications in order to 

reduce wearing parts and attached components. 

fmt 


www.nord.com 

SAFOMI-IEC adapter for MAXXDRIVE® industrial gear units 

from NORD DRIVESYSTEMS combined with a drive motor: less 

components, increased operational reliability 

How safe and clean is your process air? 

100% product purity, safety 

and reliability 

Safe, efficient and reliable blowers and compressors 

Certified oil-free and absorbent free packages 

Extensive ATEX solutions for challenging applications 

Innovative and customised process solutions 

thanks to a wide range of accessoires and 

modifications 

food Marketing Torsten & Lehmann, Technology Head • of June Sales 2025 Offices North & East 

31 

www.aerzen.com/food

Processing 

Dosing and Mixing Solutions 

Created at iba 2025 

Zeppelin Systems showcased its industry expertise in food systems at iba, the world’s leading trade fair 

for the bakery, confectionery and snacks industries. The focus of this year‘s trade fair participation was a 

combination of three topics: reducing costs, saving time and conserving resources. 

When it comes to food plant 

construction, reducing costs and 

saving time while conserving resources 

play a central role. To demonstrate how 

this aspiration can be achieved with 

innovative systems, Zeppelin Systems 

has presented its Triple Plus concept 

at the International Bakery Exhibition 

(iba) in Düsseldorf. At the leading global 

trade fair for bakery, confectionery 

and snacks, the experienced plant 

manufacturer brought a portfolio 

of smart solutions. “Our DymoMix 

and Codos systems, as well as our 

fermentation plants, successfully 

demonstrate that cost awareness, 

optimized production times and 

resource conservation go hand in 

hand in many production processes,” 

emphasized Ingo Pütz, Director Sales 

Food Plants 

DymoMix – for perfect pasta and 

sourdough 

For many years, the DymoMix has 

delivered impressive results thanks 

to its instant mixing concept. This 

eliminates the mixing process 

in batch operation, significantly 

shortens batch operating time and 

allows more dough to be processed 

compared to conventional systems. 

However, the DymoMix has another 

decisive advantage. „The raw 

materials are wetted very gently 

and homogeneously. As a result, an 

excellent, homogeneously hydrated 

dough is produced with the lowest 

moisture input,“ explains Ingo 

Pütz. “What‘s more, the DymoMix 

is extremely effective and uses 

little energy thanks to its robust 

transmission.” The DymoMix can be 

The Codos system continuously doses, mixes 

and kneads solid and liquid components. 

used in a variety of ways in batch, 

continuous, linear and fermentation 

processes and operates in the 

performance range between 1,000 

and 6,000 kg/h (TA135-250). Thanks 

to its good accessibility, for example, 

it has a quick-release protective tube 

and a swivel-mounted construction, 

the DymoMix is easy to maintain and 

quick to clean. Automated cleaning 

in place (CIP) also reduces cleaning 

times. 

Codos – Master of efficiency 

The Codos continuous mixing and 

kneading system can process a wide 

range of doughs. For many years, 

its maximum flexibility has been 

a winning feature, enabling quick 

recipe changes and significantly 

reducing costs. A particular highlight 

are the different loading points along 

the trough, which allow baked dough, 

sensitive ingredients (e.g., chocolate 

chips) and shortening to be added 

at different times. This prevents, 

among other things, over-kneading 

the dough and breaking the sensitive 

ingredients. However, there are other 

factors that ensure cost savings in 

ongoing operation. This optimizes the 

ratio between footprint and dough 

throughput, which generally requires 

less production space. The compact 

and closed design simultaneously 

reduces dust formation and prevents 

dough leakage. This significantly 

reduces cleaning time. When it 

comes to energy efficiency, the 

Codos is also impressive thanks to 

its new drive concept and intelligent 

data monitoring. Additionally, a 

high degree of automation ensures 

process accuracy and monitoring in a 

matter of seconds. “This means that 

all raw material parameters, such as 

power, temperature or speed, can 

be manually adjusted depending 

on the quality of the raw material,” 


Processing 

explains Tobias König, Sales Manager 

Food Plants & Process Machines 

at Zeppelin Systems. “This allows 

us to control the process very 

precisely, reducing possible waste 

to a minimum.” The well-thoughtout 

maintenance concept also 

contributes to cost efficiency by 

avoiding unplanned downtime and 

reducing maintenance costs. 

Fermentation equipment for 

reproducible results 

Fermentation systems from Zeppelin 

Systems can be used for all pre-doughs 

(TA >= 200) and sourdoughs (TA >= 

210). The plant stands out thanks to 

its reproducible fermentation results 

(pH, TTA). This means customers can 

always rely on receiving a hygienically 

safe product of consistently high 

quality. In addition, the optimized and 

double-walled vessel design ensures 

higher efficiency and better cooling. 

The capacity range is between 500 

– 4,000 kg/h, and the system can be 

expanded at a later point. Modern 

control technology, such as adaptive 

control loops to avoid bottlenecks, 

ensures faster production cycles. 

Thanks to optimized cleaning 

processes and circulation, water 

consumption has been reduced 

even further. “With improved sensor 

technology and precise dosing, we 

also ensure that losses in production 

are minimized,” explains Dr Christian 

Faber, Senior Sales Manager Starch 

and Derivates Industry at Zeppelin 

Systems. 

Zeppelin System presented a cleverly 

designed food plant engineering 

portfolio at the iba trade fair. Technical 

expertise and in-depth industry 

knowledge, complemented by 

innovative automation, are key to the 

successful implementation of food 

plants. The advantages are obvious: 

Reduced operating costs, optimized 

production times and increased 

environmental sustainability. This is 

how companies can be commercially 

successful and environmentally 

friendly at the same time. 

About Zeppelin Systems 

Zeppelin Systems specializes 

in the design, construction, and 

technological upgrading of industrial 

plants for storing, conveying, mixing, 

dosing, and weighing high-quality 

bulk materials and raw materials. With 

around 1,900 employees worldwide, 

Zeppelin Systems provides daily 

solutions for customers in the 

plastics, chemicals, rubber, and tire 

industries. Customers in the food 

industry also value Zeppelin Systems’ 

many years of technological know-how 

and experience in delivering turnkey 

solutions. From plant planning and 

project implementation to aftersales 

service including process 

optimization – Zeppelin Systems 

is an integrated solutions provider, 

delivering complete solutions from 

a single source. Every Zeppelin 

plant is characterized by tailored 

features to meet specific customer 

requirements, smart automation 

Fermentation plant – a modular system for maximum flexibility and perfectly prepared preand 

sourdoughs. 

© Zeppelin Systems GmbH 

Gentle raw material wetting with the DymoMix. 

solutions, and comprehensive 

service. We refer to this as the 

embodiment of engineering art, and 

we apply it to the entire life cycle of 

a system. With roots in Germany 

and global operations at more than 

20 sites around the world, Zeppelin 

Systems makes industrial-scale 

testing available to its customers, 

thereby facilitating the assessment 

and sustainable optimization of 

their plant design. Zeppelin Systems 

also develops and manufactures 

mechanical and plant engineering 

components that can be seamlessly 

integrated into third-party systems. 

We Create Solutions for our 

customers every day. 

fmt 


www.zeppelin-systems.com 


33

Packaging 

Innovative Packaging Solution for 

Sandwich Cookies at iba 

• New high-speed count feeder celebrates European premiere at iba 

• Syntegon‘s innovation addresses the challenges in cookie packaging 

• Gentle handling minimizes waste and ensures high efficiency 

The iba, leading trade fair for bakery, 

confectionery, and snacks, closed its 

doors in Düsseldorf May 22, 2025. As 

a leading provider of highly automated, 

seamlessly integrated packaging 

systems, Syntegon had presented a 

new handling solution for packaging 

cookies. The all-new Syntegon FGCT 

count feeder for cookies celebrated its 

European premiere. 

Minimized product losses – 

increased efficiency 

The innovative handling solution, 

presented to the European market for 

the first time, gently groups sandwich 

cookies in the desired quantity and 

places the products on-edge in trays 

or directly into the infeed of a flow 

wrapping machine. Gentle handling, 

carefully balanced at high speed, 

guarantees an efficient packaging 

process and avoids product damage. 

Evenly aligned in the tray or flow wrap, 

the cookies impress with their quality 

and with optimal presentation when 

the package is opened. Visitors were 

able to experience the advantages of 

the count feeder for themselves during 

live demonstrations at the Syntegon 

booth. 

34 


Packaging 

Syntegon offers answers to 

current industry challenges 

“The new count feeder expands our 

broad portfolio of handling options 

and complements Syntegon‘s 

system solutions. With highly flexible 

packaging systems that are tailored 

to the cookie and cracker industry, 

we are addressing key challenges 

faced by our customers,” explained 

Daniel Bossel, product manager at 

Syntegon. “The industry is facing 

complex challenges today: A shortage 

of skilled workers and increasing cost 

pressure require highly automated 

solutions that are not only efficient 

but also very flexible. At the same 

time, the variety of products is 

growing - from classic biscuits to 

health-conscious variants such as 

gluten-free or sugar-reduced cookies. 

These products require particularly 

gentle processing.” 

As a leading supplier of packaging 

technology, Syntegon offers a wide 

range of packaging solutions and 

services for the cookies and cracker 

industry. From individual packaging 

machines to fully integrated, fully 

automated systems, the portfolio 

covers all industry requirements. 

Whether sensitive premium cookies 

or robust crackers - the systems 

process both at high speed. 

Additionally, they guarantee low 

product breakage while ensuring 

maximum performance and efficiency 

on a compact footprint. The Syntegon 

portfolio is complemented by 

comprehensive services and digital 

solutions to improve processes. fmt 


www.syntegon.com 

Syntegon's all-new count feeder groups cookies particularly gently and places them in trays made of plastic or cardboard or into flow wrapper infeeds. 

food Marketing & Technology • June 2025 35

Packaging 

Packaging Precision: How Images Speak 

When the shortbread is crisp and the pralines glisten in their tray, you know the quality is right. What 

delights consumers and manufacturers alike can be traced back to systems that are much less prominent 

than conveyor belts or robots. And yet camera-based scanners are capable of great things when it comes to 

inspection. They continuously check the shape, color, dimensions and height of a wide range of products. 

The technology has become increasingly sophisticated over the decades – in no small part thanks to the 

innovative strength of leading packaging machine manufacturers. 

Camera-based scanners are essential 

to the critical infrastructure of many 

packaging and picking lines, as they 

detect everything that takes place on 

the conveyor belts below them. Failing 

to do so would be counterproductive. 

Products that are damaged or 

incorrectly placed in the packaging 

inevitably lead to unwanted rejects, 

machine downtime or even costly recalls 

– to the detriment of manufacturing 

companies and consumers. Defective 

products ultimately pose a safety risk 

that needs to be avoided at all costs. 

To this end, scanners play an important 

role. Different types enable companies 

in many different industries to carry 

out quality control in line with their very 

specific production requirements. 

Clarity thanks to image processing 

Camera-based control systems have 

been around since the mid-1980s – 

with the introduction of the Pattern 

Considering System, or Pacos for 

short, the first solution of its kind on the 

market. It revolutionised the world of 

mechanical packaging lines, which had 

previously managed without machine 

image processing. Pacos was the first 

to offer a program-controlled image 

analysis system that could recognise 

Dr Abdelmalek Nasraoui (back) and Dr Josef Pecht laid the foundations for the development of 

image processing at Schubert in 1984. 

unsorted objects on a conveyor belt 

during the packaging of small parts. 

This paved the way for the first quality 

controls, for example in terms of position 

and orientation. With the advent of the 

first picker lines – and with them, wider 

product belts – the technology proved to 

be inadequate, as it reached its optical 

limits at widths of over 600 millimetres. 

This led to increasing demand for more 

powerful systems that could reliably 

inspect products even in large-scale 

lines – and capture different parameters 

such as color, shape and dimensions in 

the process. 

2D reflected light scanners 

In the early 2000s, 2D scanners 

marked a turning point, as the wider 

conveyor belts used by many baked 

goods manufacturers called for the 

use of line scan cameras. Unlike area 

scan cameras, such as those found in 

smartphones, they have only one row 

or line of pixels. Line scan cameras 

can take fast, one-dimensional images 

of moving objects – and efficiently 

process even large amounts of data. 

The devices accomplish this with a very 

low resolution. They generate individual 

images of one pixel at a time, and can 

repeat this process many times in a very 

short timeframe. By combining many 

successive lines, a high-resolution color 

image is created that provides detailed 

insight into the quality of the products. 

Deviations, for example in shape and 

color, can be reliably detected thanks to 

this ‘top view’. 

36 


Packaging 

The high quality is also ensured by an 

optical module with a Fresnel lens. 

Thanks to its ring-shaped structure, 

this type of lens is thinner and more 

lightweight than conventional optical 

lenses, but it focuses and directs 

light just as efficiently to a specific 

focal point. This prevents an effect 

known as parallax, which can make 

image processing more difficult. The 

phenomenon refers to the apparent 

changing position of an object in space 

when it is viewed from two different 

points. In image processing, this shift 

out of the optical axis could cause the 

products being inspected to appear 

different – making unambiguous quality 

assessments a challenge. 

A clear view from above 

With a Fresnel lens and top-view 

inspection, 2D scanners can overcome 

this hurdle. Products are always 

telecentric, i.e. directly under the 

optical axis of the cameras – so there 

is no parallax. The scanners capture 

color, shape and dimensions, but not 

height – and therefore cannot be used 

to represent a 3D object an object 

in space. Instead, for the first time 

ever, they enabled a modular design 

that could keep pace with the everwidening 

product ranges. Schubert 

played a major role in initiating this 

development. The company’s engineers 

and programmers redesigned the 2D 

scanner so that the optical modules 

with camera and sensors measure just 

2D scanners combine several images, each the size of a pixel, to create a two-dimensional image. 

200 millimeters. Depending on the 

Pickerline, several of these modules can 

be set up in a row. Even belt widths of up 

to 1,800 millimeters are not a problem 

for the 2D scanner. 

Product control in three 

dimensions 

However, a view from above is not 

always sufficient. If products, such 

as sandwich biscuits, should have a 

specific height, manufacturers also 

need to be able to assess this so that 

the biscuits reach the consumer in the 

desired dimensions. A 2D view would 

only show the top side of each sandwich 

biscuit, and therefore always deliver 

the same image. Beginning in 2014, 

3D scanners from Schubert brought 

about a decisive change – and cleverly 

exploited the parallax for this purpose. 

By having several cameras capture the 

products from different observation 

points, their fields of view overlap. The 

multiple images provide the foundation 

for a stereoscopic overall image. The 

scanners calculate the individual 

segments of the subsequent elevation 

image from two images with different 

perspectives. 

The patented light pattern approach 

also contributed to the advancement 

of 3D technology. Using a special 

projector, the 3D scanner projects light 

strips in a specific arrangement onto 

the product belt. As products pass 

through this area, they distort the light 

pattern and provide information about 

their height. The scanners calculate the 

3D image from these distortions, which 

they pass on to the pick & place robots 

along with further coordinates such as 

product position and orientation. This is 

what makes the robots operable in the 

first place. 

3D scanners record objects from different angles and use multiple views to calculate an image that 

includes not only color, shape and dimensions, but also height. 

Keeping close track of the 

products 

This interaction between robotics 

and scanners opens up considerable 

room for optimisation. In Pickerlines 

and packaging lines, several 2D and 

3D scanners often check the quality 

of different products and pass the 

information on to the robots. Unlike 

the position in space, however, quality 

proves to be a constant: once detected 

at the beginning of the line, it can 

be assumed that essential product 

properties remain until the end of the 

process. The position of the products, 

however, can change continuously, for 

food Marketing & Technology • June 2025 37

Events 

example due to mechanical influences 

in the machine, such as belt slippage 

or belt drift. The product coordinates 

therefore need to be recorded 

continuously and, if necessary, 

corrected and transmitted to the 

respective robot. So-called tracking 

scanners can perform these tasks. 

Unlike reflected light or 3D scanners, 

they do not check the quality, but 

merely determine where the products 

are located within the packaging line or 

picking line. 

Each robot cell features a tracking 

scanner. There is also a one-off 

2D or 3D scanner at the beginning 

of the line to check quality. This 

enables manufacturers to capture 

the coordinates more cost-effectively 

than with several 2D or 3D scanners 

per line. Technologically, such tracking 

scanners can already be implemented: 

cost-efficient area scan cameras and 

corresponding sensor technology are 

available on the market. However, 

leading manufacturers rely on their 

own developments with a high degree 

of vertical added value. This is how they 

achieve cost-efficient scanners with 

two cameras per module that can be 

variably retrofitted. The flexible tracking 

scanners teach robots to see, so to 

speak, by providing precise information 

about the position of the products to be 

packaged. 

Leveraging the potential of AI 

Especially when it comes to challenging 

product characteristics, different 

scanner types soon reach their limits – 

at least if they are based on algorithms. 

Variable phenomena such as stains or 

3D scanners (upper image area) check not only the shape and position but also the height of the biscuits. 

discoloration, for example, are difficult to 

describe using fixed parameters. This is 

why line manufacturers are focusing on 

scanners based on artificial intelligence. 

Instead of programming the scanners 

with algorithms – and with them, rules 

of action for clearly defined cases – they 

‘train’ an underlying vision AI with image 

data. In the case of stains, this would 

be images of the relevant products, 

which can be quickly processed and 

used to build neural networks thanks to 

energy-efficient technologies such as 

embedded GPUs (graphics processing 

units). Over the long term, these 

should enable scanners to quickly and 

accurately capture even products with 

variable characteristics, including bulk 

materials, ensuring consistently high 

quality throughout the entire packaging 

process. 

fmt 


www.schubert.group 

Over the past forty years, Gerhard 

Schubert GmbH has firmly 

established itself as a leading 

manufacturer of patented image 

processing systems. The company 

was the first packaging machine 

manufacturer to systematically 

dedicate itself to image processing. 

Since 1985 has had its own 

development department – a 

pioneering move for the industry 

at the time. In the mid-1980s, the 

company laid the cornerstone 

for this with a collaboration that 

brought together scientists from 

the Karlsruhe Nuclear Research 

Centre and experts from Crailsheim. 

Together, Dr Abdelmalek Nasraoui 

and Dr Josef Pecht – both initially 

at the nuclear research centre 

and later working at Schubert – 

and Schubert designed imageprocessing 

solutions such as Pacos. 

The 2D and 3D scanners developed 

and patented by Schubert are based 

on this groundwork, but they took 

into account changing production 

requirements. Increasingly wider 

conveyor belts called for modular 

and efficient solutions to reliably 

inspect even large product volumes 

at high speeds. The modular design 

of the scanners, the light pattern for 

height detection and picker lines 

with counter-flow lanes for products 

and packaging materials are among 

Schubert’s patented solutions that 

have since set industry standards. 


Events 

JUNE 

08-11 June 

Tehran Iran 

fairtrade Iranfood + bevtec 

fairtrade Messe GmbH & Co. KG 

Vossstr. 3 

69115 Heidelberg, Germany 

Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 

info@fairtrade-messe.de 

www.fairtrade-messe.de 

OCTOBER 

19-21 October 

Baghdad Iraq 

Irag Agrofood 


Vossstr. 3, 


Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 



JULY 

SEPTEMBER 

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 

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. 2025 

PPMA Ltd. 

New Progress House, 

34 Stafford Road, 

Wallington, Surrey SM6 9AA 

Tel.: +44 (0)20 8773 8111 

www.ppmashow.co.uk 

NOVEMBER 

DECEMBER 

28 - 30 October 

Chicago, IL 

EATS – The Equipment and 

Technology Show for Food & 

Beverage, formerly Process Expo 

Food Production Solutions Association 

1451 Dolley Madison Blvd., Suite 101 

McLean, VA 22101-3850 

703.761.2600 

info@fpsa.org 

28-30 October 

Accra, Ghana 

Agrofood Ghana 


Vossstr. 3, 


Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 



4-6 November 

Dubai, UAE 

Gulfood Manufacturing 

Dubai World Trade Centre, 

P.O. Box 9292, Dubai, UAE 

Tel: (+971) 4 308 6124 

info@dwtc.com 

www.gulfood.com 

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 


39

Events 

Djazagro – The Right Event at the Right 

Time 

By Ian Healey 

April 7-9 2025 in Algiers, Algeria, was 

the timeframe for the recent food 

ingredient and equipment industry. 

Founded in 2003, the tradeshow 

Djazagro celebrated its 20th 

Anniversary, bringing together all the 

Algerian and international players 

working in the agro-food industry. 

another resounding success. The 

five halls were organized by business 

sectors to include ingredients, 

agritech, beverages and bakery topics. 

Packaging was seen in all forms, with 

a special focus on sustainability. The 

organization was excellent with an easy 

access to and between halls. 

Chantal de Lamotte is the Djazagro 

Exhibition Director. She underlined 

the importance of the agro-technology 

industry in Algeria and was supportive 

of the country’s vision to become selfsufficient 

in food production – and even 

to become an export nation. There are 

many strengths in technology, a vast 

What is Djazagro? The show’s name 

is a combination of “Djazaïr,” the 

Algerian Arabic name for Algeria, and 

“Agro,” representing the agri-food 

sector. Since its creation, Djazagro’s 

reputation has continued to grow, 

with the show recording increases 

in exhibitor numbers and visitor 

attendance year after year. 

Chantal de Lamotte is the Djazagro Exhibition Director 

All photos: Ian Healey 

Djazagro comes at a crucial time for 

the Algerian market, where health 

and well-being trends are gaining 

momentum, driving reformulation 

needs for producers. With over 600 

exhibitors and more than 23,000 

professional visitors, this edition was 

area of potential agricultural space 

and a great interest in trying out new 

products. The global trends towards 

plant-based sustainable products are 

also found in Algeria, where health and 

wellness are a priority. 

Employing nearly 700,000 people (10% 

of the working population), the agrofood 

industry now accounts for more 

than 50% of Algeria‘s non-hydrocarbon 

GDP, according to the French Ministry 

of Agriculture and Food Sovereignty in 

its recent country report. Add to this 

the agricultural sector, and the figures 

are even more revealing about the 

importance of the sector: “2.7 million 

people are employed in agriculture 

and the agro-food industries, i.e. a 

quarter of the active workforce and the 

leading employer in the industry (40% of 

employment)“, as a further study noted. 


Events 

The vast agro-food industry now 

includes a diverse mix of state-owned 

and (increasingly) private players, 

as well as local and international 

operators. The different markets 

reflect this diversity. In cereal 

processing, for example, alongside the 

public mills (Agrodiv), a large number of 

private mills have emerged as veritable 

food groups (such as Amour, La Belle 

and Sosemie, who all exhibited at the 

show). Similarly, in the yoghurt sector, 

local leader Soummam (40% market 

share) is followed by Danone, while 

in the processed cheese sector, Bel 

leads the way against local competitors 

(Algérie crème, Fitalait, Priplait). 

It is a reflection of this industry with 

its growing needs, that the activity 

of players dedicated to agro-food 

processes is developing: firms 

specializing in plant design, specialists 

in hygiene or handling, manufacturers 

of materials, equipment or packaging 

machinery. Algeria is welcoming 

technology and partners in all sectors 

with a particular focus on dairy and 

bakery goods. 

Algiers is an excellent location, 

with port facilities and a first class 

infrastructure, making it an ideal 

potential gateway to the African 

continent. The petrochemical sector 

remains the largest industry in the 

country and provides a stability for 

potential growth in other areas. 

The 21st edition of Djazagro is already 

being planned and will take place 

April 12-15, 2026 also at the SAFEX 

Exhibition Park in Algiers. 

fmt 


www.djazagro.com 


41

Last Page 

Advertiser’s Index • June 2025 

Page Company Location 

31 Aerzen Maschinenfabrik GmbH Aerzen, Germany 

Cover AT Sensors Bad Oldesloe, Germany 

2 

Dr. Harnisch Publications - 

PetFood PRO 

Nuremberg, Germany 

3 drinktec - Yontex Nuremberg, Germany 

Cover 2 Endress+Hauser Reinach, Switzerland 

43 Fi Europe - Informa Exhibitions Amsterdam, the Netherlands 

25 IFT Food Expo Chicago IL, USA 

17 Ringe+Kuhlmann Hamburg, Germany 

Cover 4 Urschel Laboratories Inc. Chesterton IN, USA 

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. 

IMPRESSUM FMT 

ISSN 0932-2744 

Publishing Company: 

Dr. Harnisch Publications 

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90441 Nuremberg, Germany 

Tel: +49-911-2018-0 

Fax: +49-911-2018-100 

E-mail: food@harnisch.com 

Internet: www.harnisch.com 

Editor-in-Chief: Ian D. Healey 

Tel: +49-911-2018-215 

E-mail: ihealey@harnisch.com 

Publisher: Benno Keller 

International Communications Director: 

Gabriele Fahlbusch 

Editorial Team: Sebastian Martinek, 

Steve Max, Silke Watkins, 

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Digital: Britta Steinberg 

Copy Editing: Sabine Straka 

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Advertising: Sabrina Maasberg 

Subscriptions: Marta Bletek-Gonzalez 

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Reader Service: Sabrina Maasberg 

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printed by: 

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Copyright © 2025 by Dr. Harnisch 

Verlag, Nuremberg, Germany 

PREVIEW • AUGUST 2025 

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… and lots more 


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The unmissable 

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food Marketing - Technology 3/2025

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