food Marketing

6/25 

Vol. 39 • 31377 

ISSN 0932-2744 

Cover: Safe & Sustainable 

Innovation in Food 

food Produce Marketing Washing & Technology • December 2025 

Ingredients 

Inspection, Detection, 

Hygienic Design 

Gentle Packaging for 

Confectionery

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 • December 2025

Editorial 

Longer Life for Eggs 

There were a lot of eggs and egg 

replacers in Paris last week. Eggs are 

one of nature’s most nutrient-dense 

foods, containing high quality protein 

as well as being naturally rich in vitamin 

D, B2 (riboflavin), vitamin B12, iodine, 

selenium, and several other essential 

vitamins and minerals. It’s therefore 

unsurprising that they are one of the 

world’s most popular foods. 

I admit I like eggs. I can cook them on 

my own with minimal mess and they 

are good for variety and health. They 

can be used for breakfast, lunch and 

evening meals, or even in cakes and 

other desserts. What’s not to like? 

Eggs are mostly supplied in shells, 

thanks to this great natural packaging, 

but liquid eggs and egg products are 

also readily available. These eggs are 

mostly pasteurised, to meet standards 

of both safety and shelf-life and 

because they spoil quickly after being 

broken. 

Matt Hale is Global Director with HRS 

Heat Exchangers, based in the UK, 

and an expert in all things processing. 

I asked him to tell me more about 

the challenges and considerations 

of processing eggs. “Eggs are not 

only highly perishable,“ he said, “but 

also contain a complex mixture of 

heat-sensitive proteins, fats, vitamins 

and minerals. Furthermore, they are 

comprised of both white and yolk, each 

of which have different textural and 

nutritional characteristics.“ 

Processing involves a number of 

key cooling and heating processes 

to maintain product quality and 

safety, as well as to maximise shelf 

life, so choosing the right systems, for 

example heat exchangers, is essential. 

It is important to process eggs as fast 

as possible after cracking them open. 

“The other crucial thermal process 

for producing liquid egg products 

is UHT pasteurisation,“ continued 

Matt. “However, while the white and 

yolk are distinct components, when 

mixed, they interact mutually – for 

example, egg white is denatured at 

58°C while yolk is denatured at 65°C. 

These low temperatures can make 

it hard to aseptically process natural 

liquid egg products, so in many cases 

eggs are cooked before the minimum 

time and temperature required for 

pasteurisation has been achieved. 

“Pasteurisation can induce a number 

of unwanted effects, including gel 

formation and softening of the 

yolk, or irreversible denaturation 

of the proteins and changes to 

appearance. If not handled correctly, 

thermal pasteurisation can decrease 

protein content, change physical 

characteristics such as texture and 

Ian Healey 

Editor-in-Chief 

colour, and increase product viscosity. 

Despite these difficulties, there are 

many benefits, including food safety, 

product uniformity and improved 

shelf life.“ 

I always find it fascinating to learn more 

about how food is processed – and 

especially with the humble egg, how 

much there is to it. Thanks to Matt 

Hale for the insights – the next issue 

will go into more detail in the different 

technologies available. 

Best wishes to all readers and I wish you 

a peaceful holiday time and a time to 

relax and recharge your inner batteries, 

Sincerely 

If you like it – subscribe! 

food Marketing & Technology • December 2025 food Marketing & Technology • December 32025

Contents 

Subscribe now… 

food Marketing & Technology December 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 

6 Cranberries: Small Fruit with Superpowers 

10 Macambo: The Cocoa Bean that tastes like a Nut 

12 Fi Europe Crowns 2025 Innovation Award winners at 

30th Edition Celebration 

14 Improving Nutritional Profiles for Weight Management 

17 Monk Fruit Achieves SAI Gold During Peak Harvest 

Season 

Processing 

20 Safe and Sustainable Hygienization for the Industrial 

Washing of Fresh Produce 

24 AI-ready Factory Platform Launched at Gulfood 

Manufacturing 

26 Inspection with Advanced Detection, Hygienic 

Design and Precision Rejects 

Packaging 

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 

28 Gentle Vibrations 

32 Intelligent Packaging Solutions for the Bakery 

Industry 

35 Positive Conclusions from Forum “Bonding & 

Packaging” with High-Level Insights and Industry 

Exchange 

Technology & Marketing 

www.petfoodpro-mag.com 

Departments 

38 ProSweets 

40 Calendar of Events 

42 Index 

4

food Marketing & Technology • December 2025 

Vol. 39 • 31377 

ISSN 0932-2744 

6/25 

Cover: 

In a recent scientific statement, the 

European Food Safety Authority (EFSA) 

highlighted the importance of continuously 

and effectively monitoring water 

disinfection during the industrial washing 

of fresh foods such as fruit, vegetables, 

and salad leaves. Within this context, the 

German company KRONEN GmbH from 

Kehl am Rhein and the Spanish company 

Citrosol are setting new standards with 

their joint solution. 

Our Cover Story starts on page 20. 


Produce Washing 


Ingredients 




Confectionery 

Photo: KRONEN GmbH 

Innovations 

“The annual celebration of ingenuity and excellence is always 

a highlight, but this edition of our Innovation Awards feels particularly 

special with it being part of our 30th Fi Europe,“ notes 

Yannick Verry, Brand Director, Fi Europe. “The awards provide 

a great opportunity to look both backwards and forwards: to the 

past achievements that have brought us where we are today 

and to the policies, products and people the sector will call on 

tomorrow for inspiration. The full story is on page 12. 

➔ 2021 

Nigeria 24-26 11th edition 

Lagos March www.agrofood-nigeria.com 

Iran 18-21 33rd edition 

Tehran May www.iran-agrofood.com 

Ethiopia 04-06 8th edition 

Addis Ababa June www.agrofood-ethiopia.com 


A new series of X-ray detection systems can detect contaminants 

as small as 0.3 - 0.4 mm, depending on application and contaminant 

material, protecting equipment, preventing costly recalls 

and supporting compliance with global safety standards. Typical 

applications include dried, fresh or frozen fruits and vegetables, 

nuts, pulses, root vegetables such as carrots and potatoes, confectionery 

and cereals. See more on page 26. 

West Africa 08-10 3rd edition 

Abidjan October www.agrofood-westafrica.com 

➔ 2027 

Iraq 23-26 9th edition 

Erbil November www.iraq-agrofood.com 

Ghana October 8th edition 

Accra 

www.agrofood-ghana.com 

All shows & contact information 

WhatsApp fairtrade +49157 509 755 36 

Gentle Packaging 

To open a flowpack, you have to sever some of its key seams. 

The longitudinal and transverse seams are designed to not 

withstand tearing – otherwise it would be extremely difficult to 

remove the contents. Up to this point, however, these seams 

www.fairtrade-messe.de ml I faitrade 

have done a great job. Because the film layers have been firmly 

joined together, they ensure that packaging remains hermetically 

sealed. Depending on the packaging material, different processes 

are suitable for specific applications and some even offer energysaving 

food potential. Marketing Read & more Technology on page • 28 February . 2016 5

Ingredients 

Cranberries: Small Fruit 

with Superpowers 

By Ian Healey 

Ocean Spray Ingredients is part of 

Ocean Spray Cranberries Inc, a growerowned 

co-operative comprising 

around 700 family farmers across the 

United States, Canada and Chile. In 

1930, Ocean Spray was founded by 

three bold farmers in Massachusetts— 

bonded by a single innovative product. 

The founders Marcus Urann, John 

Makepeace, and Elizabeth Lee worked 

together to create the Jellied Cranberry 

Sauce before growers from Wisconsin, 

Washington, and Oregon quickly joined 

forces. Within a decade, Ocean Spray 

became the first producer of cranberry 

juice drinks with products sold on store 

shelves across the United States. Since 

then, the company has grown into a 

vibrant global agricultural cooperative 

built on the strength of the family farming 

way of life for nearly 100 years, and for 

generations to come. Today, cranberries 

show up in more than a thousand 

deliciously nourishing products in over 

100 countries worldwide. United by 

passion and purpose, Ocean Spray is 

committed to trailblazing the power of 

the mighty cranberry through its offbeat 

taste and uncanny nutrition to feed 

better, happier lives for all. 

Cran-tastic 

Cranberries have made Ocean Spray 

one of the most successful brands in 

the US marketplace. The company also 

ranks as one of the top 50 US food and 

beverage companies. 

The cranberry is recognized for its 

appealing bright red appearance, 

tangy taste and versatility, as well as 

its association with a growing number 

of health benefits. In Europe, sales 

of Ocean Spray branded products 

and ingredients continue to show 

exceptional success with consumers 

and manufacturers alike, as the 

cranberry proves its value in a number 

if ways. In fact, cranberry ingredients 

can now be found in hundreds of 

products in over 50 countries around 

the globe. 

A superfood for beverage and 

food 

Ocean Spray Ingredients is a cranberry 

ingredients solution provider and a 

product development resource for 

companies and organizations of all 

sizes. The group works as a strategic 

partner with customers, clients 

and food technologists to create 

customized recipes and increase 

market share through the application 

of technology. 

The phenomenal success and growth 

of the cranberry can be attributed 

to Ocean Spray’s dedication to 

helping manufacturers develop 

creative and highly appealing new 

product lines. Over sixty years of 

research and experimentation have 

culminated in unparalleled knowledge 

and experience in new product 

development – from recipe formulation 

to market and ingredient analysis. 

Ocean Spray’s patented technologies 

have been used to create an extensive 

portfolio of fruit ingredients, which 

are available all year round for the 

beverage, bakery, confectionery, 

dairy, cereal, snack and nutraceutical 

industries: 

Cranberry concentrates 

Sweetened dried cranberries 

Frozen cranberries 

Fruit purées 

Cranberry seeds 

BerryFusions® dried fruits 

One ingredient. 

Endless possibilites. 

From energizing smoothies to soothing 

teas, cranberry concentrate brings 

6 food Marketing & Technology • December 2025

Ingredients 

bold flavor and nutrients to every sip. 

Whether blended into juices, stirred 

into cocktails and mocktails or added to 

functional shots, it’s a smart ingredient 

that adapts to today’s most popular 

beverage formats and can be part of 

a daily wellness routine. The strong 

red color and bold, tart taste bring 

something special to every beverage. 

In juices and beverages, cranberry 

concentrates and fruit powders are 

widely used. The versatility of the 

ingredient gives rise to a broad range 

of application opportunities. On my 

recent trip to the Discovery and Tasting 

Center, Receiving Station and Bogs 

in Massachusetts, I was privileged 

to try some of them. Discussions 

with Research and Culinary experts 

underline the detailed care taken 

with every new idea and product. 

Beverages are always a positive option 

to demonstrate health and flavor 

innovations. 

A resource for health & wellness 

Early scientific findings on the cranberry 

related to the prevention of urinary 

tract infection and inspired a host of 

further research into gut, oral and heart 

health. The cranberry is considered a 

superfruit, and provides nutrients and 

bioactives including vitamin C, fiber, 

minerals and polyphenols. Research 

suggests there are multiple, powerful 

elements found within cranberries 

that are linked to a variety of health 

benefits. Besides helping consumers 

meet their recommended daily 

fruit intake, cranberries and certain 

cranberry beverages may also help 

support urinary tract, gut, oral, and 

heart health. 

Photo: Ian Healey enjoys the moment 

Cranberries are very high in antioxidants 

per gram, more than any other 

common fruit, and the unique tannins, 

A-type proanthocyanidins, have been 

found to work in many ways to prevent 

bacteria such as E. coli adhering to 

body cells and causing infection. 

The cranberry’s huge nutraceutical 

potential is still largely untapped and 

future research projects in this exciting 

field are continually underway. 

Other research has cast light on how 

cranberry proanthocyanidins (PACs) 

actively disable certain bacteria such as 

E. coli, preventing them from adhering 

to cells in the body where they could 

potentially cause infection. With 

many bacteria becoming increasingly 

resistant to commonly prescribed 

antibiotics, the anti-adhesion properties 

of the cranberry are emerging as a 

potentially significant step towards 

finding a viable means to reduce our 

dependence on antibiotics by reducing 

the risk of initial infections. 

Sustainable farming 

My recent visit to the cranberry bog 

to experience the harvest was an 

eye opener. As a cooperative, Ocean 

Spray is farmer-owned. Neighbors 

help each other and the work is done 

efficiently. Sustainability is of utmost 

importance as the land and the 

people are central to everything the 

company stands for. 

Ocean Spray’s Cooperative Sustainability 

Strategy offers a holistic, 

common-sense approach grounded in 


7

Ingredients 

four pillars: Planet, Product, People, 

and Prosperity. 

CEO Tom Hayes: “Each of these pillars 

reflect the efforts we will make, and the 

values that guide us. We will continue to 

understand and track our greenhouse 

gas emissions and identify areas of 

opportunity. We will work to improve 

our packaging and products portfolio 

globally. We will maintain a safe and 

inclusive workplace for our team 

members. We will develop the next 

generation of farmer-leaders within 

our Cooperative. To be sustainable is 

to be prepared for any challenges and 

ensure the longevity of Ocean Spray 

for the roughly 700 family farmersowners 

who are the past, present, and 

future of this Cooperative. Sustainable 

practices are an important component 

of our organizational health over 

the long-term. It is what our owners, 

consumers, partners, and team 

members expect of us.“ 

Wet harvesting is more common in 

cranberry agriculture production. 

The process involves flooding the 

cranberry beds and using innovative 

machinery to gently knock the berries 

off the vine. The cranberry’s air pockets 

create buoyancy allowing it to float to 

the surface of the water and booms 

are used to round up the floating 

berries. The berries are then lifted by 

a conveyor or pumped into a truck to 

take them to the receiving station for 

further cleaning and processing. 

Water management is vital to all farmerowners. 

Together with regenerative 

cranberry agricultural practices, 

strategic water management assists 

them in increasing the resilience of their 

farms to mitigate climate related risks. 

Contrary to popular belief, cranberries 

do not grow in water. However, 

freshwater quantity and quality 

are crucial to cranberry cultivation. 

Cranberry beds are flooded to facilitate 

harvest and protect the beds with 

insulating ice during the winter. As 

freshwater is a finite resource, farmerowners 

solve water resource issues 

by recycling and reusing water from 

farm to farm and farmer to farmer. 

Additionally, cranberry farms have the 

capacity to store water in the event of 

a flood. As a result, farmers can help 

build community resilience by allowing 

excess rainwater into their bogs during 

high precipitation events. Water quality 

is equally critical to cranberry agriculture 

and the health of the surrounding 

environment and communities. 

Versatile way beyond its size 

Ocean Spray leads the world in 

researching, developing and supplying 

new and innovative cranberry based 

ingredients. The R&D and culinary 

specialists provide technical and 

marketing solutions as well as category 

and consumer trend information to 

help manufacturers develop new and 

successful exciting food, beverage and 

nutraceutical products. 

It was a privilege to join this tour with 

other editor colleagues. Thanks to 

the excellent care and organization. 

From my own experience, if you need 

any convincing about the goodness 

of cranberries, take a bog tour with 

the Ocean Spray Ingredients team. 

This will give you a joy and a healthy 

feeling, getting you ready to take on 

anything! 

fmt 

For more information: 

www.oceanspray.com/ingredients 


Cover Story 

XXI International Trade Fair 

for Savoury Snacks & Nuts 

FIL EXPO 

Lisbon 

Portugal 

17–18 June 

2026 

Move your 

business 

forward 

at the worldwide fair 

for savoury snacks 

➝ Trends 

➝ Tastes 

➝ Technologies 

➝ Suppliers 

➝ Decision-makers 

➝ Distributors 

➝ Trade Partners 

➝ Customers 


Enquiries 

veronica@esasnacks.eu 

snackex.com 

9

Ingredients 

Macambo: The Cocoa Bean that tastes 

like a Nut 

When shelled and roasted, Macambo resembles a nut. It is not only its appearance that tricks us, but also 

its flavor profile. Macambo tastes nutty, whether as a salty snack or combined with chocolate. However, the 

supposed nut is actually the seed of Theobroma bicolor, a tree from the cocoa tree family. This relative of 

cocoa is still relatively unknown by European consumers. But it has strong arguments that could convince 

the market: its taste, its versatility and its nutritional profile. The Import Promotion Desk (IPD), a project 

of the German Federal Ministry for Economic Cooperation and Development, has sourced the company 

“Ecodecisión” from Ecuador, which is marketing Macambo under the brand name “Canopy Bridge”. At ISM 

2026, the world‘s leading trade fair for confectionery and snacks, the IPD will present this special “nut” to 

European buyers. 

Macambo – the sister of cocoa 

Theobroma bicolor is a close relative of 

the cocoa tree. It grows in the Amazon 

region and is known in Ecuador as 

Macambo. The light-colored beans are 

embedded in the pulp of its fruit, just like 

in a cocoa fruit. This is why Macambo is 

also known as “white cocoa”. The beans 

are removed from the pulp by hand. That 

is where the similarities with cocoa end. 

The beans are simply shelled and lightly 

roasted before consumption. They can 

then be eaten raw and are suited as a 

sweet or savory snack. 

Nutty flavor 

The bean, which is around three 

centimeters in size, is prized for its 

nutty flavor: it is mild but full-bodied 

and slightly sweet with nutty aromas 

of cashews, Marcona almonds and 

pistachios. “When you try Macambo for 

the first time, the flavor wins you over”, 

says Marta Echavarría, managing 

director of “Ecodecisión”. “And at the 

same time, you notice that the bean 

is very filling. That‘s because of its 

high protein content, which I think is 

Macambo‘s biggest advantage.” 

Macambo is very versatile. It can be 

used in desserts, all kinds of baked 

goods, chocolate, bars, etc. In Ecuador, 

there are pralines made from ground 

Macambo beans and a Macambo 

spread. At the same time, it is a popular 

savory snack when salted. For example, 

finely chopped macambo nuts can 

be sprinkled over salads or soups like 

croutons. In general, Macambo goes 

well with savory dishes. 

High protein content 

Macambo is rich in vegetable proteins. 

According to Marta Echavarría, the 

content is higher than in other nuts. It 

also contains monounsaturated fatty 

acids and fibre. In addition, Macambo 

beans contain theobromine, which is 

also found in cocoa beans, coffee and 

tea. It has a stimulating effect, but it is 

much weaker than caffeine. 

High-quality processing 

The small farmers with whom 

“Ecodecisión” works harvest the 

cocoa pods, remove the beans, peel 

them by hand and deliver them to the 

processing plant on the same day. 

The beans must be absolutely fresh 

and must not ferment. This is a major 

difference from cocoa production. The 

fresh Macambo bean is then processed 

whole. It is only lightly roasted so that 

its flavor and texture can develop. 

Another method involves drying the 


Ingredients 

beans at low temperatures over a 

longer period of time. This serves as a 

basis for companies that want to do the 

roasting themselves. 

working almost exclusively with 

women also ensures that the income 

benefits the family and is invested in 

food and education. 

Collaboration with small farmers 

The Ecuadorian company works with 

around 450 indigenous farmers from 

the Amazon region – 90 per cent of 

whom are women – who cultivate 

Macambo trees. The trees also 

grow wild. Until now, however, there 

has been no market for the beans. 

Through their collaboration with 

“Ecodecisión”, the women now have 

a partner who buys their beans and 

processes them, giving the women 

an opportunity to earn an income. 

According to Marta Echavarría, 

“Ecodecisión‘s” corporate goal is to 

protect biodiversity in the Amazon 

region and develop financing options 

to achieve that goal. “Basically, our goal 

is nature conservation”, explains Marta 

Echavarría. “Macambo is a means to an 

end. The crucial question for us is how 

many farms benefit from Macambo 

production and how many hectares we 

can protect from deforestation. Our 

focus is on working with small farmers 

to build a network of agroforestry 

systems and thus preserve the 

rainforest.“ 

fmt 


www.importpromotiondesk.de/en 

fmt 

IPD at ISM 2026 – Hall 10.1, Stand F-069 

Those who are interested in dark cocoa rather than white cocoa will also 

find cocoa and chocolate producers from Colombia and Madagascar at the 

IPD stand. In addition to chocolate products, they will also be presenting 

raw cocoa products such as cocoa beans, nibs, mass and juice at ISM. 

Another highlight at the IPD stand will be dried exotic fruits: a company 

from Colombia specialises in purple passion fruit and will be bringing it 

to ISM in various processed forms. A colorful basket of dried fruits will be 

arriving in Cologne from Madagascar, including pineapple, mango, papaya, 

jackfruit, physalis and lychees. 


11

Ingredients 

Fi Europe Crowns 2025 Innovation 

Award winners at 30th Edition 

Celebration 

Fi Europe’s organizers extended their congratulations to the winners of the exhibition’s annual Innovation 

Awards, announced at a glittering celebration marking its 30th edition in Paris, France. From dairy 

alternatives to plant-based breakthroughs and food technology innovations, the awards and their recipients 

reflect the depth and breadth of the innovations on offer across today’s food and beverage landscape. 

The judges’ chosen winners are: 

• Dairy Alternative Innovation 

Award: Time Travelling Milkman 

(Oleocream) 

• Food Manufacturing Innovation 

Award: Tetra Pak® (Air Jet Cleaning 

System for powder handling 

equipment) 

• Future Foodtech Innovation Award: 

AKA Food (Intelligence Platform for 

Application Development) 

• Health Innovation Award: ADM 

(Lactobacillus Gasseri CP2305 for 

mental health) 

• Plant-based Innovation Award: ICL 

Food Specialties (ROVITARIS® 

SprouTx: A revolutionary textured 

soy protein) 

• Sustainability Innovation Award: ofi 

(Driving industry impact through 

Cocoa Compass) 

Prof. Colin Dennis of the International 

Food Information Service, who chaired 

the Awards, commented: “The panel 

was extremely impressed by the quality 

and diversity of innovation seen in 

this year’s submissions. Fi Europe 

has always been a hub of progressive 

thinking and ambition, but the quality 

this year exceeded all our expectations. 

It’s wonderful to see so many businesses 


Ingredients 

Prof. Colin Dennis (5th from left) and his team of judges were extremely impressed by the quality and diversity of innovation this year. 

ploughing so much time and effort into 

making the changes today that the 

industry needs tomorrow.” 

Competition was tighter than 

ever following a record number of 

applications fuelled by Fi Europe’s 

new ‘easy entry’ submission forms. 

With six categories strategically 

designed to address key themes 

in the food and beverage sector, 

the Innovation Awards recognize 

the stand-out ingredients and 

achievements made within the 

previous two years. 

“Our annual celebration of ingenuity 

and excellence is always a highlight, 

but this edition of our Innovation 

Awards feels particularly special 

with it being part of our 30th Fi 

Europe,” notes Yannick Verry, Brand 

Director, Fi Europe. “The awards 

provide a great opportunity to look 

both backwards and forwards: to 

the past achievements that have 

brought us where we are today and 

to the policies, products and people 

the sector will call on tomorrow for 

inspiration. When the first meat 

alternatives appeared on the show 

floor, no one could have predicted 

they would develop into the global 

plant-based phenomenon – but Fi 

Europe was among the first places to 

spotlight them. That’s the power of 

being the home of food ingredients – 

wherever the trends take us, we will 

be here to unite them with decision 

makers all under one roof.” 

The 2025 judging panel, comprised 

of eleven esteemed industry 

professionals from around the 

world, was tasked with evaluating 

177 total entries under Prof. Dennis’s 

guidance. Representing leading 

organizations such as Campden BRI, 

EAS Strategies and Giract, as well 

as Dr. Harnisch Publications, each 

of these experts was handpicked 

for their knowledge, credentials and 

ability to discern, with objectivity 

and enthusiasm, passing fads from 

revolutionary advancements. fmt 


www.figlobal.com 


13

Ingredients 

Improving Nutritional Profiles for 

Weight Management 

Weight management is increasingly 

seen as a long-term lifestyle goal by 

consumers, not just a short-term 

fix, with many shifting from calorie 

counting to focusing on nutritional 

quality as part of their weight 

loss journey. This is leading more 

producers to focus on empowerment 

through better choices, rather 

than restriction. In line with that 

development, nutritional profile 

improvement is high on the agenda 

for many manufacturers. BENEO 

used Fi Europe 2025 to showcase the 

potential of its ingredient solutions to 

aid producers through the formulation 

and reformulation process. Its latest 

culinary recipe creations demonstrate 

how producers can use functional 

ingredients to improve nutritional 

profiles by increasing protein and 

fiber, as well as reducing sugar in 

their food and drink formulations. 

Consumer demand driving 

nutritional profile improvement 

Protein is in high demand amongst 

European consumers, with the 

number monitoring their protein 

consumption increasing by one 

third in just two years,[i] and more 

than half now influenced by a ‘high 

in’ or ‘source of’ protein claim when 

purchasing.[ii] Also, sugar awareness 

continues to rise, with more than 

every second European consumers 

now watching the amount of sugar 

they consume,[iii] and influenced by 

‘low in sugar’ claims on pack in their 

purchasing decisions.[iv] 

For this year’s FiE BENEO created 

a range of ‘protein in’ and ‘sugar 

out’ recipes that showcased 

how producers can meet today’s 

consumer’s weight management 

and other lifestyle goals. Featuring 

a selection of BENEO’s quality 

ingredients, from plant-based 

proteins and scientifically proven 

prebiotic fibers, through to solutions 

that replace high-glycaemic sugars, 

the technical samples demonstrated 

the great opportunities available to 

manufacturers. 

Imen Ouerdiane, Sales Director 

EMEA at BENEO, comments: 

“GLP-1 drugs have redefined the 

weight management landscape, 

reshaping how consumers approach 

nutrition, satiety, and lifestyle 

choices. Reducing sugar, as well as 

increasing protein and fiber are key 

strategies in supporting sustainable 

weight management and a healthy 

lifestyle overall. We have invested 

in production facilities to support 

manufacturers to meet these 

demands. Our functional ingredients 


Ingredients 

are a perfect fit to achieve these 

goals, offering a versatile portfolio 

that allows for holistic, value-added 

solutions.” 

BENEO’s technical samples to 

support weight loss and management 

journeys 

High protein sandwich 

This prototype proves that nutrient 

density and indulgent taste can 

go hand in hand. As a satisfying, 

plant-based, high protein snack it 

supports satiety and modern dietary 

preferences. The core is a ‘high 

protein’ bread, with an excellent 

crumb structure, that is made with 

BENEO’s faba bean and rice proteins, 

enabling a complete essential amino 

acid profile. It is paired with an easyto-spread 

hummus, featuring faba 

bean protein concentrate, for an 

extra protein boost and Orafti® Inulin 

chicory root fibre for a ‘high fiber’ 

claim. A plant-based cold cut – with 

ANZ Rettenmaier 


15

Ingredients 

faba bean protein concentrate adding 

juiciness and elasticity – completes 

the sandwich, providing a hearty, 

savory flavor while further enhancing 

the protein content. 

Sugar-reduced vanilla custard 

This indulgent sample provides a 

creamy, smooth texture and wellbalanced 

flavor, satisfying any 

sweet craving, while delivering 30% 

less sugar compared to reference 

products. This significant reduction 

is achieved through a sweetnessmodulating 

solution based on shortchain 

fructooligosaccharides (scFOS) 

and flavorings with modifying 

properties (FMP). This innovative 

approach both replaces sugar and 

adds dietary fiber, enhancing the 

custard’s overall nutritional profile. 

In this case, it has also been possible 

to improve the NutriScore of this 

sample from C to B. 

Ready-to-drink chocolate meal 

replacer 

This plant-based, ready-to-drink meal 

replacer comes with a smooth consistency, 

balanced sweetness and cocoa taste that 

has a nutty twist. Thanks to the inclusion 

of faba bean protein concentrate and 

Orafti® Inulin chicory root fiber, it supports 

satiety and carries both high protein and 

fiber claims for each 500ml serving. With 

the addition of BENEO’s low-glycaemic 

carbohydrate, Palatinose, the drink also 

offers consumers a reduced blood glucose 

response. Additionally, Palatinose has 

been proven to trigger a body’s own GLP-1 

release naturally.[v] 

Many visitors to Fi Europe stopped by 

BENEO’s Booth to find out more about 

the latest solutions including a tasting 

of its new samples at its live culinary 

cooking corner. BENEO has long-term 

experience in developing and producing 

plant-based functional ingredients from 

natural sources for the food, feed and 

pharmaceutical industries. By supporting 

health and optimising taste and texture, 

they help improve the nutritional and 

technical properties of a wide variety of 

products 

fmt 


wwww.beneo.com 

References: 

[i] FMCG Gurus Weight Management Survey 

[43% of European consumers monitor the 

amount of protein they consume (May 2025) 

compared to 33% who did that in 2023 (June 

2023) 

[ii] FMCG Gurus Clean Label & Naturalness 

Study, June 2025 

[iii] FMCG Gurus Weight Management Survey, 

May 2025 

[iv] FMCG Gurus Clean Label & Naturalness 

Study, June 2025 

[v] Zhang J. et al (2024); Isomaltulose Enhances 

GLP-1 and PYY Secretion to a Mixed Meal 

in People With or Without Type 2 Diabetes 

as Compared to Saccharose. Molecular Nutrition 

and Food Research. 68(4):e2300086, 

https://pubmed.ncbi.nlm.nih.gov/38332571/ 


Ingredients 

Monk Fruit Achieves SAI Gold During 

Peak Harvest Season 

The SAI granted Layn Natural Ingredients Gold and Silver through its Farm Sustainability Assessment (FSA) 

program. 

Layn Natural Ingredients, one of 

the world’s largest manufacturers 

and innovators of natural botanical 

ingredients and solutions serving 

brands in food, beverage, flavor, 

nutraceutical, personal care, animals, 

and pets, is thrilled to announce that 

it has received the Gold level status 

through SAI’s Farm Sustainability 

Assessment (FSA) program. 

Devised by the Sustainable Agriculture 

Initiative (SAI), the FSA program is 

used for self-assessment and thirdparty 

verification. It enables food and 

drink businesses to assess, improve, 

and validate on-farm sustainability in 

their supply chains and is based on 

Good Agricultural Practices (GAP). The 

program follows the three pillars of 

sustainability: people, planet, and profit. 

“We are honored to have our monk 

fruit ingredient receive the Gold 

level recognition on the Farm 

Sustainability Assessment from the 

Sustainable Agriculture Initiative,” 

said Frank Xie, President and 

CEO of Layn Natural Ingredients. 

“Sustainability has always been at 

the heart of Layn Natural Ingredients, 

and this achievement reflects our 

ongoing commitment to responsible 

sourcing, environmental stewardship, 

and supporting farming communities. 

As one of the world’s largest suppliers 

of monk fruit, we are proud to lead 

by example in driving sustainable 

practices across the industry.” 

The SAI Platform is the primary global 

value chain initiative for sustainable 

agriculture. The nonprofit network 

collaborates with its members to 

accelerate the widespread adoption 

of sustainable agriculture practices 

and the transformation to sustainable 

food systems. 

In addition to its monk fruit 

achievement, Layn has earned FSA 

Silver status for its stevia ingredient 


17

Ingredients 

supply chain and is actively advancing 

grower programs, agronomy 

innovation, and environmental 

stewardship initiatives, with the goal 

of achieving FSA Gold for stevia as 

well. 

Strengthening climate-resilient 

monk fruit through innovation & 

industry partnership 

To address climate variability and 

secure long-term monk fruit supply, 

Layn and DSM-Firmenich have 

jointly launched a comprehensive 

Sustainable Project at source. 

Through this collaboration, both 

parties evaluated soil and water 

resources across key growing 

regions, monitored farming practices 

using the Path2Farm tool, and 

established pilot farms to test 

climate-resilient methods such 

as soil preservation and droughtmanagement 

strategies. The best 

practices proven through these 

pilots are now being scaled across 

Layn’s monk fruit grower network, 

supporting more than 80,000 

farmers, and were instrumental in 

enabling Layn to achieve the FSA 

Gold certification. 

Complementing this partnership, 

Layn’s Botanical Research & 

Innovation Center, established in 

2017, continues to advance monk 

fruit agronomy with high-performing, 

high-yield monk fruit varieties and 

improved cultivation models designed 

to enhance stability and productivity. 

Led by a team of top agricultural 

experts and plant scientists, the center 

applies advanced breeding, fieldmanagement 

innovation, integrated 

waste-management, and upcycling 

practices to strengthen environmental 

performance throughout the monk 

fruit supply chain. Additionally, Layn’s 

long-standing price-protection policy 

ensures contracted farmers receive 

stable and reliable income each 

season, reinforcing both social and 

economic sustainability at the source. 

Supporting the global sweetener 

supply chain 

The monk fruit harvest season is in 

full swing, and fall is the ideal time 

for brands to secure supply and 

guaranteed pricing through Layn’s 

multi-year monk fruit contracts, 

which provide long-term assurance to 

meet the growing demand for natural 

sweeteners. 

“As the world’s largest producer and 

innovator of monk fruit and stevia, 

Layn’s vertically integrated sourcing 

— from tissue culturing and seedling 

to farmer partnerships and quality 

control — we ensure our partners 

consistent quality, stable output, and 

sustainable agriculture,” Xie stated. 

Layn’s monk fruit portfolio includes 

monk fruit extract, monk fruit 

juice powder, and monk fruit juice 

concentrate, offering versatile 

solutions for a wide range of 

applications 

fmt 


www.layncorp.com 


PAST SPEAKERS FROM: 

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Plus, Panel Discussions 

with Audience Participation 

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Group Code: 2404HYDROC 

www.hydrocolloid.com/conference

Processing 

Safe and Sustainable Hygienization for the 

Industrial Washing of Fresh Produce 

In a recent scientific statement, the European Food Safety Authority (EFSA) highlighted the importance 

of continuously and effectively monitoring water disinfection during the industrial washing of fresh 

foods such as fruit, vegetables, and salad leaves. Within this context, the German company KRONEN 

GmbH from Kehl am Rhein and the Spanish company Citrosol are setting new standards with their joint 

solution: KRONEN Citrocide® PLUS. In the following interview, Eric Lefebvre, Technical Director and 

Managing Director of KRONEN, and Martín Mottura, I+D Manager at Citrosol, discuss the technology, its 

practical benefits, and their new scientific findings. 

FMT: Mr. Mottura, why has the EFSA 

conducted new studies regarding 

the topic of water hygiene when 

washing fresh produce, and what 

are its central findings? 

Martín Mottura: The EFSA has 

produced a series of expert reports 

analyzing the microbiological risks 

involved in the use of process water 

when processing fresh and frozen fruit 

and vegetable products. The results of 

the fourth part of this series of studies, 

which focuses specifically on fresh-cut 

products, clearly confirm that without 

water disinfection, the microbial load 

increases significantly. In five of a total 

of 19 industrial scenarios investigated, 

no disinfection was used – and the 

bacterial count was much higher. 

Furthermore, evidence of pathogens 

was only found in these five cases. 

The EFSA therefore emphasizes that 

effective disinfection can only be 

guaranteed with continuous monitoring 

of the disinfection parameters. 

FMT: How does Citrocide® 

technology help ensure reliable 

disinfection? 

Martín Mottura: The Citrocide® freshcut 

system is based on peracetic acid 

(PAA) and enables precise, automated, 

and continuous monitoring of the 

disinfectant concentration in the wash 

water. An integrated sensor measures 

the concentration in real time and 

ensures that it remains constantly 

within the optimal effective range. 

Peracetic acid is particularly effective 

across a wide pH and temperature 

range, does not produce any hazardous 

by-products such as chlorates or 

trihalomethanes, and fully conforms 

with EU and U.S. regulations. It is also 


Processing 

certified for use in organic farming 

and organic food production. The 

connection to the digital platform 

CitroFy enables all data to be evaluated 

and remotely monitored, ensuring 

traceability and process reliability. 

FMT: Mr. Lefebvre, how is this 

technology integrated into KRONEN 

washing machines? 

Eric Lefebvre: We can integrate and 

even retrofit the Citrocide® technology 

into all of our KRONEN washing 

machines. One example is the helical 

washing machines in the HEWA series. 

These machines have been developed 

especially for easy cleaning and the 

best possible hygiene, with optimal 

accessibility, smooth surfaces, and a 

hygienic design. 

Combining them with the Citrocide® 

fresh-cut system facilitates automatic, 

reliable, and efficient monitoring 

of the water hygiene. The system 

continuously regulates the disinfectant 

concentration and the water renewal. 

As a result, we can ensure that the 

disinfection effect remains constant 

while optimizing water consumption 

at the same time. All in all, the joint 

solution developed by KRONEN and 

Citrosol enables a hygienic, efficient, 

and user-friendly washing process. 

FMT: What are the differences 

between peracetic acid and 

chlorine in terms of their 

effectiveness and application? 

Martín Mottura: Both substances 

are generally effective when it comes 

to disinfecting wash water and 

products. Peracetic acid, however, 

offers clear advantages regarding 

safety, environmental compatibility, 

and handling. While chlorine requires 

precise pH regulation, pre-rinsing, and 

KRONEN_Management 


21

Processing 

post-rinsing, and regular concentration 

checks, peracetic acid remains stable 

and reliable without requiring any 

complex additional measures. 

Furthermore, chlorine produces 

disinfection by-products (DBPs) such 

as chlorates or trihalomethanes, which 

are viewed critically, while peracetic 

acid breaks down completely into nontoxic 

residues, namely water, oxygen, 

and acetic acid. As a result, it is at least 

as effective as chlorine but much more 

sustainable and safer for humans and 

the environment. 

FMT: What concrete advantages 

does this provide for processing 

companies? 

Eric Lefebvre: Our customers benefit 

twofold: On the one hand, the products 

offer a higher level of microbiological 

safety, which is particularly essential 

in the case of delicate products such 

as salad leaves or cut vegetables. On 

the other hand, the system enables 

the sustainable use of water resources 

because it requires less fresh water. 

The automatic control also reduces the 

use of chemicals, and the processes 

are documented to ensure traceability, 

which supports companies in their 

efforts to comply with quality and audit 

requirements. 

FMT: How do you both rate the 

importance of the new EFSA 

results for the industry? 

Martín Mottura: The EFSA has very 

clearly underlined that the disinfection 

of the process water is not an optional 

step but a significant hygiene measure. 

Without it, there is a risk of cross- 

Eric Lefebvre 


Processing 

contamination. Our technology shows that 

modern, monitored PAA systems can already 

meet these requirements in the present day. 

HOME OF 

CONFECTIONERY 

DIVERSITY 

Eric Lefebvre: I think that the results clearly 

confirm our joint concept. The combination of 

intelligent disinfection and hygienically designed 

machines offers our customers real added value, 

enabling them to manufacture safe, high-quality 

products while also saving resources. 

FMT: What is your conclusion? 

Eric Lefebvre: The cooperation between 

KRONEN and Citrosol combines the best of 

both worlds: mechanical engineering made in 

Germany and the leading hygiene solutions in 

Europe from Spain. With KRONEN Citrocide® 

PLUS, we are setting a new standard for safety, 

sustainability, and efficiency in the industrial 

washing of fresh foods. 

fmt 


www.kronen.eu 

HIGH-END 

References, sources referred to in the interview: 

• Petri, E., Virto, R., Mottura, M., & Parra, J. (2021). Comparison 

of peracetic acid and chlorine effectiveness during freshcut 

vegetable processing at industrial scale. Journal of Food 

Protection, 84(9), 1592–1602. https://doi.org/10.4315/JFP-20- 

448 

• López-Gálvez, F., Gil, M. I., Truchado, P., Selma, M. V., Allende, 

A. (2020). Chemical disinfection in wash water for fresh produce: 

Chlorine vs. peracetic acid. Food Control, 113, 107199. 

doi:10.1016/j.foodcont.2020.107199 

• Ölmez, H., & Kretzschmar, U. (2009). Potential alternative 

disinfection methods for fresh-cut industry. LWT – 

Food Science and Technology, 42(3), 686–693. https://doi. 

org/10.1016/j.lwt.2008.08.001 

• EFSA Wiley Online Library (Open Access): https://efsa.onlinelibrary.wiley.com/doi/10.2903/j.efsa.2025.9170 

PROFESSIONAL 

The MogulPRO is designed for the precise and efficient 

manufacture of all starch-moulded products. A large variety 

of depositing systems allows various depositing processes. 

The tray fixation by a sturdy, continuous tray-transportsystem 

stood at the focal point when developing the 

MogulPRO. 

DISCOVER 

• reliable tray motion from feeder to stacker 

• ease of wear part exchange 

• efficient footprint-usability 

• robustness of destacking and stacking 

Scan for 

more 

Winkler und Dünnebier 

Süßwarenmaschinen GmbH 

Martín Mottura 

www.w-u-d.com 

Ringstraße 1 

56579 Rengsdorf · Germany 

Tel. +49 2634 9676-200 

sales@w-u-d.com 


23

Processing 

AI-ready Factory Platform Launched at 

Gulfood Manufacturing 

Tetra Pak’s next-generation 

Automation and Digitalisation 

portfolio, Tetra Pak® Factory OS, 

delivers contextualized, real-time 

insights for smarter, faster decisionmaking 

in food and beverage 

production. 

Tetra Pak recently unveiled its 

next-generation Automation and 

Digitalisation (A&D) portfolio, Tetra 

Pak® Factory OS ️at Gulfood 

Manufacturing in Dubai. This new suite 

of modular, open and scalable smart 

factory technologies will transform 

food and beverage (F&B) production 

and lay the foundation for AI-ready 

factories. 

A recent comparative study[i] shows 

that highly automated beverage 

factories achieve 20% higher overall 

equipment effectiveness, 45% 

lower product waste and 20% fewer 

packaging line stops compared 

to less automated facilities. Yet, 

many producers struggle to adopt 

automation due to limited digital 

expertise and difficulty of finding a 

holistic end-to-end solution providers 

with industry expertise [ii]. Tetra 

Pak® Factory OS bridges this gap, 

by combining advanced technologies 

with deep food and beverage knowhow 

to help producers tackle cost 

pressures, meet sustainability 

goals, and prepare for AI-driven 

manufacturing. 

At the heart of the next-generation 

portfolio is a new data integration 

platform, powered by open 

technologies, powerful analytics 

and industry standards. It connects 

equipment and systems throughout 

the factory, transforming fragmented 

data into one unified, real-time view. 

This can empower food and beverage 

producers to deliver consistent 

product quality, enhance efficiency, 

reduce utility usage, and lower total 

cost of ownership (TCO) [iii]. 

Sean Sims, Vice President, 

Automation & Solutions at Tetra Pak 

comments: “Today, food and beverage 

producers are under enormous 

pressure. They must deliver more 

with fewer resources – less water, 

less energy, less waste – all while 

maintaining quality and reducing 

costs. Our next-generation portfolio 

transforms complexity into clarity. By 

combining contextualized data – the 

foundation of effective AI adoption 

– with high performing equipment 

left Charles Brand, right Sean Sims 


Processing 

automation, Tetra Pak® Factory OS 

gives food and beverage producers 

the confidence to act decisively in an 

increasingly volatile market.” 

Charles Brand, Executive Vice 

President, Processing Solutions & 

Equipment at Tetra Pak, adds: “Tetra 

Pak® Factory OS ️is more than a 

technology portfolio – it embodies 

our vision for the future of food and 

beverage manufacturing. Designed 

for the next decade and beyond, 

it enables producers to build the 

factory of the future, where resilience, 

efficiency and sustainability go hand in 

hand.” 

Designed for flexibility and scalability, 

Tetra Pak® Factory OS allows F&B 

producers to adopt automation 

and digitalisation at their own pace: 

starting small, scaling up, and 

tailoring solutions to their unique 

requirements. 

Tetra Pak® Factory OS standardizes 

data collection across all equipment, 

regardless of age or supplier, ensuring 

full compatibility and scalability. Other 

key features include a unified user 

experience that enables seamless 

interaction across lines, equipment 

and control rooms; a suite of digital 

applications for real-time monitoring of 

materials, quality, production and asset 

performance; and enterprise-level 

insights powered by contextualized, 

factory-wide integration. 

Developed in collaboration with 

Accenture, the portfolio is supported by 

a robust ecosystem including Siemens, 

Rockwell Automation and Inductive 

Automation - but it’s Tetra Pak’s deep 

food production expertise that ensures 

these technologies deliver real impact 

for food producers. 

fmt 


www.tetrapak.com/FutureFactory 

References: 

[i] Tetra Pak comparative study: How automation 

improves efficiency, quality and 

waste https://www.tetrapak.com/content/ 

dam/tetrapak/media-box/global/en/gated/ 

automation/automation-digital-products/ 

automation-digital-solutions/documents/ 

comperative-study-improvements-throughautomation-v2.pdf 

[ii] https://www.mckinsey.com/industries/ 

industrials-and-electronics/our-insights/unlocking-the-industrial-potential-of-roboticsand-automation#/ 

[iii] Consistent product quality and enhance 

efficiency: Tetra Pak Comparative study: How 

automation improves efficiency, quality and 

waste [ https://www.tetrapak.com/content/ 

dam/tetrapak/media-box/global/en/gated/ 

automation/automation-digital-products/ 

automation-digital-solutions/documents/ 

comperative-study-improvements-throughautomation-v2.pdf] 

Reduced utilities usage and lower total cost 

of ownership: https://www.tetrapak.com/ 

insights/cases-articles/future-of-dairy-production 


25

Processing 

Inspection with Advanced Detection, 

Hygienic Design and Precision Rejects 

X13 and X53 x-ray inspection systems deliver sharper detection, precision rejects and digital traceability 

to help manufacturers of bulk flow products to inspect, protect and comply with confidence. 

Mettler-Toledo Product Inspection has 

unveiled the new X3 Series of bulk flow 

x-ray inspection systems, designed 

to deliver class-leading physical 

contamination detection, precision 

waste reduction and simplified 

operation. Consisting of the X13 and 

X53 models, the design of the X3 

Series for bulk inspection is developed 

from the acclaimed X2 family, with 

commonised parts. It offers hygienic 

design, streamlined usability, and the 

advanced performance required by 

agriculture, confectionery and dried 

food producers worldwide. 

Designed for Bulk Food 

Applications 

The X3 Series has been developed 

specifically for unpackaged, looseflow, 

bulk products on conveyors. 

Both systems in the series can detect 

contaminants as small as 0.3 - 0.4 

mm, depending on application and 

contaminant material, protecting 

equipment, preventing costly recalls 

and supporting compliance with global 

safety standards. Typical applications 

include dried, fresh or frozen fruits 

and vegetables, nuts, pulses, root 

vegetables such as carrots and 

potatoes, confectionery and cereals. 

Reject options include a 30-nozzle 

air blast for pinpoint removal of 

contaminants in smaller products, or a 

6-flap pusher reject for the removal of 

contamination in larger produce. With 

reject devices positioned above the 

product, they are less likely to become 

blocked or clogged with product debris, 

thereby maintaining performance 

and supporting hygienic handling. 

These targeted reject systems allow 

manufacturers to significantly minimise 

product waste and protect profitability. 

The smart design of both systems 

includes tool-free belt and guide 

removal to simplify cleaning routines. 

This is complemented by an intuitive 

automatic product configuration to 

reduce operator errors. 

With throughput rates of up to 5,000 

kg/hour, the X3 Series maximises 

efficiency while giving manufacturers 

confidence in product quality and 

compliance. 

X13 X-ray Inspection System 

The X13 combines powerful detection 

with an affordable price point to 

provide a cost-effective gateway to 

advanced bulk inspection. Equipped 

with HiGain+ detector technology and 

ContamPlus software, it delivers 

sharp imaging and reliable detection of 

physical contaminants such as metal, 

glass, calcified bone and stone in a 

large variety of bulk flow applications, 

regardless of consistency or format. 

X53 Dual-Energy X-ray Inspection 

System 

As the premium solution from the 

range, the X53 is engineered for 

manufacturers who handle the most 

complex bulk products and require 

exceptional accuracy. Building on 

the performance of the X13, the X53 

integrates HiGain+ DE (Dual Energy) 

detector technology and AMD 

(Advanced Material Discrimination) Pro 

software to deliver an additional layer 

of analytical intelligence. By processing 

two energy spectrums simultaneously, 

the X53 can differentiate between 

materials with similar densities, such as 

bone and product, allowing it to detect 

challenging low-density contaminants 

that single-energy systems may miss. 

The X53 also introduces enhanced 

traceability and automation features, 

including product validation routines, 

self-checking performance verification 

and a fully lockable inspection tunnel 

for secure operation. These capabilities 

make it the ideal choice for highthroughput 

or high-risk environments, 


Processing 

where ultimate sensitivity, reliability and 

compliance are critical. 

Hygienic, Operator-Friendly Design 

Both X3 models feature front open 

conveyor access, and tool-free removal 

of key components. Options such as 

belt scrapers, water-cleaning systems 

and removable guide rails make 

sanitation faster and more effective, 

while integrated cable management 

reduces clutter. Each system is available 

with a choice of ingress protection 

ratings up to IP69, providing flexibility 

to suit different hygiene standards and 

cleaning regimes. Automatic set-up 

and a 15.6 inch touchscreen interface 

make the systems easy to operate, 

even in busy production environments. 

The intuitive design reduces training 

requirements and minimises the risk 

of human errors to support consistent 

compliance and uptime. 

Compliance, Service and Global Reach 

The X3 Series helps manufacturers 

inspect, protect and comply with 

confidence by combining detection 

performance with digital transparency. 

Full connectivity to ProdX enables 

real-time monitoring, automated 

reporting and long-term data storage, 

aligning with global regulatory priorities 

for traceability. 

All Mettler-Toledo x-ray solutions can be 

remotely supported by a global Service 

Support team. Tailored service plans 

and spare parts kits can be supplied 

to help maximise uptime and manage 

maintenance costs. 

Chris Plant, Head of Sales X-ray 

Inspection, Mettler-Toledo Safeline 

X-ray says, “The launch of the X3 

Series is a major milestone for bulk flow 

inspection. With the X13 and X53, we 

are combining exceptional detection 

capabilities with hygienic design and 

versatile reject options that significantly 

reduce waste. From agricultural produce 

to confectionery, the X3 Series enables 

manufacturers to protect equipment, 

reduce costs and build consumer 

trust, while simplifying compliance in 

an increasingly demanding regulatory 

environment.” 

fmt 


www.mt.com/xray-x3-pr 

HRS Heat Exchangers operates at 

the forefront of thermal technology, 

offering innovative and effective heat 

transfer products and systems for highly 

viscous applications worldwide, focusing 

on managing energy efficiently. 

ENERGY MOVES US 

HRS Heat Exchangers 

info@uk.hrs-he.com | +44 (0)1923 545 625 

www.hrs-heatexchangers.com 

Pasteurisation 

Sterilisation 

Heating & Cooling 

Evaporation 

CIP Systems 

Process Skids 


27

Packaging 

Gentle Vibrations 

To open a flowpack, you have to sever some of its key seams. The longitudinal and transverse seams are 

designed to not withstand tearing – otherwise it would be extremely difficult to remove the contents. 

Up to this point, however, these seams have done a great job. Because the film layers have been firmly 

joined together, they ensure that packaging remains hermetically sealed. Depending on the packaging 

material, different processes are suitable for specific applications and some even offer energy-saving 

potential. 

All photos: Gerhard Schubert GmbH 

The flowpack owes its distinctive 

shape to the seal seams. They 

are located in the transverse and 

longitudinal directions of the 

packaging – which is used in the 

food, cosmetics and pharmaceutical 

industries – either as primary 

packaging for biscuits, injectors or 

tablet blister packs. The design of 

the seams is less noticeable than 

the seams themselves. To make film 

adhere to film, it can be heated, glued 

or treated with vibrations to create 

a strong bond. Accordingly, experts 

distinguish between hot, cold and 

ultrasonic sealing. 

The packaging material ultimately 

determines which method is used: 

composite films made of various 

plastics with different melting points 

are ideal for heat sealing, while more 

sensitive materials – especially 

mono or paper-based films – require 

more gentle technologies. In these 

cases, the alternatives are cold and 

ultrasonic sealing. 

Box Motion is suitable for recyclable 

flow wraps made from mono-material 

films, among other things. 

Some like it hot 

Since most polymers undergo a 

change when exposed to heat – from 

solid to viscous or sticky – heat or 

thermal sealing is a proven method for 

bonding plastics such as polyethylene 

(PE), polypropylene (PP) or polyamide 

(PA). Both the thickness and structure 

of the film determine how effectively 

the heat is distributed and how quickly 

the materials cool down. In addition 

to special sealing seam layers, heat, 

pressure and time also play a key role 

in heat sealing: the process involves 

passing two layers of film placed on top 

of each other between heated sealing 

jaws. The top sealing layers soften 

or melt under the action of heat, and 

several molecular chains interpenetrate 

each other. At the same time, the tools 

exert pressure so that the films bond 

together in a viscous state. After a short 

holding time, the layers cool down. They 

solidify and form a strong, dense seal. 

Especially with composite films, this 

is achieved efficiently and without 

compromising the quality of the 

individual layers. These have different 

melting points in composite films, and 

for good reason: an outer layer with 

a high melting point – such as PET 

– first comes into contact with the 

sealing jaws. The heat then gradually 

penetrates to the underlying PE 

layer. PE has a lower melting point 

than PET or PP and is therefore ideal 

as a sealing layer. Due to its higher 

melting point, the PET layer doesn’t 

burn during this process. 

Alternatives to heat sealing 

Composite films are as controversial 

as they are easy to process. After 

disposal, the materials are for 

the most part recycled thermally. 

Mechanical recycling is not possible 

because the packaging materials 

consist of very different types of 

polymers. Their linear use, however, 

contradicts the principles of cycleoriented 

recycling. 

As a result, consumer goods 

manufacturers are increasingly 

turning to mono films, which also 

have several layers but are generally 

made of only one type of plastic, 

such as PP. When heat sealing, 

manufacturers need to be careful 

not to compromise the integrity of 

the packaging material. Especially 

with fluctuating product feed or film 

speed, the mono film could burn if it 

remains on the sealing tools for too 

long, for example – PP has a lower 

melting point than PET. With paper 

films, on the other hand, sealing 

systems may take much longer to 

conduct heat from the outside to the 

inside than with plastic due to the 

insulating effect of the paper. 

High-precision heat generation 

Ultrasonic sealing offers a solution: 

vibrations generate friction, which 

28 


gently heats the films and bonds 

them together – ideal for reliably 

processing mono-materials even 

on high-speed lines. In ultrasonic 

sealing, film layers are placed 

between a sonotrode and an anvil, 

with high-frequency vibrations acting 

on the seam zone for no more than a 

few milliseconds. This generates heat 

directly at the contact surfaces, i.e. 

the films soften where they come into 

contact and bond under pressure, as 

in heat sealing. 

The box motion unit with 

ultrasonic technology enables 

tighter seal seams and a 

wider selection of films. 

As soon as the vibration stops, the 

seam cools instantly and solidifies 

into a tight, stable seal. Because the 

process takes very little time, it enables 

sealing within short time windows, as 

is common in very fast processes. 

Furthermore, since no large-area 

heat is generated, ultrasonic sealing 

doesn’t compromise chocolate 

or pharmaceutical products, for 

instance. 

Energetic advantages 

However, the benefits of ultrasonic 

sealing are not limited to process 

duration and product quality. It 

also outperforms other methods 

in terms of energy consumption, 

making it an attractive option in 

these times of ecological production 

design. Ultrasonic sealing systems 

save a significant amount of energy 

because heat is only generated at 

specific points rather than over a 

large area and no sealing jaws need 

to be brought up to temperature 

in advance. In standby mode, 

consumption is reduced by a factor 

The flying cross-sealing unit for heat sealing ensures a gentle yet secure closure 

of 3.5 compared to the heat sealing 

variant, as no temperature needs to 

be maintained. During operation, the 

savings amount to 40 per cent, as 

measurements by Gerhard Schubert 

have clearly shown. 

The packaging machine manufacturer 

has played a decisive role in the 

development of ultrasonic sealing 

of film flowpacks in horizontal flowwrapping 

machines. In collaboration 

with Herrmann Ultraschall GmbH, 

the Crailsheim-based company 

has successfully transferred the 

technology from thermoforming to 

the production of flowpacks. In 2016, 

Schubert launched its Flowmodul 

flow-wrapping machine and later 

added the Box Motion ultrasonic 

cross-sealing unit in cooperation 

with Herrmann Uktraschall, another 

important development for the 

horizontal sealing of flowpacks. Box 

Motion expands Schubert’s existing 

ultrasonic longitudinal sealing 

technology with an essential variant 

food Marketing & Technology • December 2025 29

Packaging 

– for even more flexibility in the 

packaging process. 

Box Motion enables hermetic, 

gentle cross-sealing, whereby the 

fixed sealing jaws entirely clamp 

the film at the seal seam and seal it 

using ultrasound. The unit moves 

linearly at the speed of the film; this 

‘travel time’ and the sealing time 

are identical. Because the sealing 

time can be adjusted to the film 

speed, Box Motion can produce 

hermetically sealed cross seals, even 

with exceptionally thick high-barrier 

and mono films with longer sealing 

times. Unlike rotary sealing units, Box 

Motion ensures full contact between 

the film and the sealing jaws, resulting 

in extremely strong seals. 

Ultrasonic sealing with a movable unit 

offers the key advantage of delivering 

consistently reliable results without 

the need for permanently heated 

tools. “An essential prerequisite for 

challenging ecological applications 

where quality and resource-saving 

processes are paramount,” highlights 

Laura Gascho, expert in flexible 

packaging at Gerhard Schubert. Box 

Motion also enables sealing and 

cutting closer to the product. Shorter 

cutting lengths in turn save material – 

making production more sustainable. 

Adhesive bonding as a third 

option 

Manufacturers also have the option 

of cold sealing films for sensitive 

products, especially in high-speed 

applications. Cold sealing, also 

known as cold glue sealing, doesn’t 

bond the films using heat, but rather 

using a pressure-sensitive adhesive 

made of natural rubber or synthetic 

latex dispersions, which is applied 

to the packaging material in defined 

areas. Flexible films with a smooth 

surface that are easy to coat are 

especially well suited for cold sealing. 

Oriented polypropylene (OPP) is 

often used as the standard material 

for confectionery packaging, as are 

PET films with high stability and good 

barrier properties. Manufacturers also 

opt for paper-based composite films, 

often in combination with OPP or PET. 

When two coated surfaces come 

into contact under pressure, a 

strong, tight bond is immediately 

formed – without the need for heat. 

“This makes cold sealing ideal for 

temperature-sensitive products, as 

there are no heating or cooling times. 

Burn marks or melt marks, which 

are common with heat sealing and 

a major cause of waste, can also be 

avoided,” explains Gascho. Which 

process manufacturers ultimately 

select depends on the products 

and sustainability goals. It remains 

undisputed that simple films and lowheat 

sealing processes complement 

each other – indeed depend on each 

other – and in many cases represent 

the most environmentally friendly 

combination of packaging material 

and sealing process. 

fmt 


www.schubert.group 

The flying cross sealing unit also ensures that the sealing time and temperature remain constant even with uneven flow. 

30 


Packaging 

PROCESS TECHNOLOGY&COMPONENTS 

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Unabhängiges Fachmagazin für richtungsweisende Technologien 

New since 2022: 

„Green Efficient Technologies“ 

is published 4 times a year 

food Marketing & Technology • December 2025 31 

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

Packaging 

Intelligent Packaging Solutions for the 

Bakery Industry 

Recent years have seen some breathtaking advancements in the bakery industry, particularly in the 

area of process and packaging machines, and technical and structural changes are under way in the 

sector. Consumers are demanding more sustainable packaging, a shortage of skilled labour is making 

automation imperative, and energy and material efficiency are increasingly becoming competitive 

factors. Therefore, these days, packaging solutions for bread, croissants, yeast rolls, cakes and the like 

are required to be ecological, economical and technologically flexible in equal measure. 

Sustainability is a crucial factor and 

many manufacturers are already 

focussing on recyclable, compostable 

or bio-based materials, such as 

paper-based solutions, PLA films or 

monomaterials. For example, at the 

trade fair, interpack exhibitor Weber 

Verpackung will be showing its Baker 

Bag for self-service counters. The paper 

packaging can be equipped with viewing 

windows made of thin transparent 

recycled film or transparent paper 

(glassine). With a glassine window, the 

bag can be easily disposed of in the 

waste paper bin for recycling. Product 

protection is the top priority, however, 

to ensure that bread or cakes do not 

spoil prematurely. For this reason, 

innovative packaging systems need to 

primarily combine hygiene and shelf life 

with sustainability. Barrier functions 

that reduce the exchange of water 

vapour and oxygen, and thus keep 

the contents fresh, are particularly in 

demand for vending machine bags for 

the automatic packaging of bread and 

baked goods. Currently, these barriers 

can only be achieved when paper 

packaging is used by means of plastic 

coatings, film laminations or coatings 

For fresh baked goods, Weber offers Baker 

Bags made of paper with a viewing 

window made of film, recycled film or 

glassine. 

(Image: Weber Verpackungen) 

32 


Packaging 

with a polymer-containing layer. All the 

same, plastic content is significantly 

lower than with a foil bag. 

The new Syntegon counting feeder groups biscuits particularly gently and places them in 

cardboard or plastic trays or in flowpackers. 

(Image: Syntegon) 

A parallel advancement to material 

development is the automation of 

packaging processes. Robotics and 

artificial intelligence are increasingly 

finding their way into production and 

enable precise, gentle handling of 

delicate baked goods. Modern systems 

work with camera-supported detection 

systems that analyse the shape, 

position and quality of the products in 

real time. This means that only flawless 

goods are packaged, waste is reduced 

and process reliability is increased. 

At the same time, changeover times 

are significantly reduced – a decisive 

factor in view of smaller batch sizes 

and frequently changing product 

variants. This is where interpack 2026 

will present the latest technological 

developments and innovations to a 

broad trade audience at first hand. 

Intelligent systems for large 

companies and SMEs 

Digitalisation enables networks 

of machines, sensors and control 

systems in baked goods production 

to create intelligent overall systems. 

Process data such as temperature, 

sealing quality or material consumption 

are continuously recorded and 

automatically analysed. Platforms 

such as VisionAI use AI-based image 

analysis to immediately recognise 

deviations and adjust parameters in 

real time. Predictive maintenance is 

also becoming increasingly important: 

by analysing machine data, failures 

can be prevented and downtimes 

minimised. Such smart factory 

concepts are no longer the preserve of 

large companies, but are increasingly 

of interest to medium-sized baked 

goods manufacturers. 

Robotics, sensor-based control 

systems and AI show their strengths 

when it comes to sensitive or irregularly 

shaped products in particular. Gerhard 

Schubert GmbH, for example, has 

developed the Cobot tog.519, a 

solution that combines AI-supported 

image recognition and flexible robot 

kinematics. The Cobot picks up a 

wide variety of baked goods – even 

unsorted – at up to 90 cycles per 

minute. New product moulds can be 

The Cobot for pick-and-place applications, tog.519, combines AI and robotics into a flexible full solution. 

(Image: Gerhard Schubert GmbH) 

integrated quickly using tools from the 

3D printer, which reduces changeover 

times and investment costs. 

Versatile packaging solutions for small 

batches are very popular in the biscuit 

and baked goods industry. As many 

users also have limited floor space, 

systems with a compact layout are 

becoming increasingly important. 

This is where Schubert’s technology 

comes in, with manoeuvrable, spacesaving 

robots. The French biscuit 

manufacturer Nutrition & Santé has 

already integrated such solutions into 

its production. The initial spark for 

the cooperation with Schubert was 

interpack 2023. There, the packaging 

machine manufacturer presented 

a completely new, efficient feeding 

system for pre-cut parts of boxes. After 

the trade fair, Nutrition & Santé opted 

for a system with a flowpacker, cartoner 

and two single-lane A3 erectors, which 

packs a total of 13 different types of 

biscuits (including rectangular and 

round biscuits, chocolate-nut varieties 

and filled bars). The centrepiece of the 

system is the versatile TLM cartoner, 

which can flexibly handle seven bag 

formats and carton sizes. 

Machine manufacturer Syntegon 

recently introduced a new counting 

system for the efficient packaging of 

biscuits. The FGCT counting feeder 

promises gentle handling, greater 

efficiency and less product waste. The 

system groups biscuits in the desired 

quantity particularly gently and places 

food Marketing & Technology • December 2025 33 

33

Packaging 

them upright in trays or directly into 

the infeed of a flowpacker. 

With its Alpha Wrapper systems, 

Fuji Packaging also offers practical 

solutions for sensitive baked goods 

with resealing options and opening 

aids. Space-saving, chainless film 

guides enable flexible handling, and 

the Fuji sealing technology ensures 

the processing of modern, sustainable 

and recyclable packaging materials. 

The Hamburg-based company, 

which has been selling flowpackers 

from Japanese manufacturer Fuji 

Machinery in Europe for over 40 years, 

also has various solutions for MAP 

packaging in its portfolio, such as the 

Pre-Vac system, in which the products 

are evacuated and then flushed with 

inert gas. 

The IER 030 toploader places 400 bags per minute into the secondary packaging. 

(Image: Sacmi) 

Process heat-sealable papers at 

high speed 

The industry’s innovative strength 

is also evident in high-performance 

packaging. JTM Foods, a leading 

US manufacturer of snack pies, is 

using JT Advance horizontal flowwrapping 

machines with contactless 

feeding from the Italian manufacturer 

Sacmi Packaging & Chocolate in 

its new production facility. The fully 

electronic, servo-controlled systems 

can be configured for flat pouches, 

side-gusseted pouches, pouches 

with offset sealing, pouches with tear 

strip and on-edge packaging with 

longitudinal and transverse sealing. 

They can achieve up to 200 cycles per 

minute and use heat-sealable paper 

With the Fuji Alpha Wrapper, sensitive bakery 

products can be packaged efficiently and in a 

material-saving manner. 

(Image: Fuji Packaging) 

With the Cooling@Packing system, baked goods can be packaged immediately after baking. 

films. Individually 3D-printed forming 

shoulders prevent material breakage 

and enable high packaging speeds 

at a consistent level of quality. The 

system is complemented by compact 

secondary packaging solutions such 

as the IER 030 toploader and the F-EL 

carton erector, which are designed for 

high output in a limited space. 

Multivac is breaking new ground 

in process integration with the 

Cooling@Packing system, a vacuum 

application that transfers the cooling 

process directly to the thermoforming 

packaging machine. Thanks to 

vacuum cooling, baked goods can be 

packaged immediately after baking, 

since the temperature drops from 

95 to around 30 degrees within a few 

seconds. This saves energy, reduces 

the space required for cooling systems 

and minimises the risk of product 

contamination. 

fmt 


www.interpack.de 

34 


Packaging 

Positive Conclusions from Forum “Bonding 

& Packaging” with High-Level Insights and 

Industry Exchange 

This year’s Jowat Forum “Bonding & Packaging,” jointly organized by Jowat SE and Robatech GmbH, 

served as an outstanding platform dedicated to sustainable, efficient and forward-looking solutions in 

the packaging industry. The event in Detmold, Germany, brought together several dozen decision-makers 

and experts from the packaging sector, research and technology development to discuss the latest 

trends, emerging requirements and technological innovations in the sector. 

Expert program delivers clear 

answers for the future 

The program began with a presentation 

by Oliver Bruns from the German 

Packaging Institute (Deutsches 

Verpackungsinstitut e. V., dvi), who 

addressed the current state of the 

packaging industry, highlighting 

how increasing regulatory demands, 

evolving consumer behavior and 

growing cost pressures are impacting 

companies. 

Bruns explained why packaging is not just 

a challenge, but also an integral part of 

sustainable solutions. The industry faces 

major challenges, including regulatory 

pressure, rising raw material prices, 

and a shortage of skilled workers. At the 

same time, trends such as digitalization, 

innovative materials and the circular 

economy are opening new opportunities. 

While the market in Germany is contracting 

slightly, recycling rates are on the 

rise—but glass and composite materials 

still lag behind. Sustainability remains 

the main driver of innovation, especially 

as new EU regulations and consumer 

demands come into play. 

Next, the presentation “PPWR: 

New Rules, New Opportunities” by 

Carolin Kurrat from Interzero Circular 

Solutions Germany offered practical 

guidance on the new EU Packaging 

Regulation. Coming into force in 2026, 

this regulation aims to make packaging 

across Europe more sustainable, 

easier to recycle and more resourceefficient. 

From 2030, only recyclable 

packaging will be allowed on the 

market—with only those meeting 

the highest recycling grades A and 

B permitted after January 1, 2038. In 

addition, the regulation also mandates 

a minimum recycled content for 

plastic packaging, for example 30% 

for contact-sensitive PET packaging 

by 2030. It also introduces strict limits 

on package volume: Empty space 

must not exceed 50%. The PPWR 

also sets clear targets for reusability 

and labeling as well as restrictions 

on certain single-use packaging. 

Interzero helps companies meet these 

requirements with comprehensive 

consulting, digital tools and powerful 

recycling solutions—helping to build 

a future-proof, circular packaging 

economy. 


Packaging 

Dr. Hermann Onusseit then 

addressed food law and regulatory 

challenges—a topic directly impacting 

the daily work of many attendees. 

His presentation covered legal 

requirements for food packaging 

based on EU regulations 178/2002, 

1935/2004 and 2023/2006, which 

govern food safety, risk analysis 

and good manufacturing practices. 

Key topics included the migration 

of packaging ingredients into food, 

exposure assessment, quality 

assurance and manufacturer 

responsibilities. Additionally, the 

presentation addressed the role of 

secondary raw materials and the 

PPWR regulation. 

The event also provided ample 

opportunities for networking and 

informal discussions in the foyer. 

Forward-looking solutions and 

practical insights 

In the afternoon, Dustin Kwarteng from 

Smurfit Westrock GmbH demonstrated 

how the Fanfold concept provides a 

36 


Packaging 

practical, flexible packaging solution 

that meets the demands of the PPWR. 

Andreas Buda (Robatech AG) took an 

open, business-oriented approach in 

his talk, “Green Pays Off,” making a 

strong case that sustainable packaging 

is not only good for the environment 

but also makes economic sense. 

Dr. Lutz Demuß from Heripack 

Verpackungsmaschinen GmbH 

& Co. KG explained how systematic 

packaging processes can strengthen 

e-commerce logistics—with a focus on 

technological innovations and services 

working in tandem. 

Continuing the program, David Puls 

from Jowat SE shared real-world 

approaches for “Bonding Under 

Extreme Conditions,” highlighting 

adhesive solutions for demanding 

applications where temperature, 

speed or material variability present 

unique challenges. 

After another networking break, the 

event moved into its late-afternoon 

sessions: Paul Spronken (Ranpak bv) 

presented the “unmatched ROI of 

automated packaging,” followed by 

Oliver Bruns, representing Gundlach 

Verpackung GmbH, who discussed 

the importance of companies in 

transformation. 

The final presentation came from 

Carolina E. Schweig (Ingineurbüro 

C. E. Schweig GmbH), who introduced 

“The Smart Package” and outlined how 

digital information, process reliability 

and sustainability will be closely 

intertwined in future. 

A strong message to the industry 

The Jowat Forum highlighted the 

dyna-mic transformation currently 

shaping the packaging and adhesives 

industries. Throughout many 

conversations, participants agreed 

that collaborative platforms like this 

are crucial for developing practical 

solutions, inter-preting complex 

regulations and driving innovation 

across sectors. 

As the hosts noted, “The event 

again demonstrated how important 

open exchange is for our industries. 

Manufacturers, processors and technology 

providers all benefit from 

these conversations. Beyond the 

program itself, participants also again 

highlighted the welcoming atmosphere 

at the House of Technology.” 

fmt 


www.jowat.com 

Presentation “Bonding Under Extreme Conditions” 

Bonding Under Extreme Conditions: Adhesive Solutions for the Most Demanding Packaging Processes 

During the Jowat Forum “Bonding & Packaging,” David Puls introduced innovative adhesive technologies developed 

to meet the toughest requirements in the packaging industry. Modern carton closures today have to combine strict food 

safety compliance with a wide range of adhesion, rapid setting times and high resistance to heat and cold. This is particularly 

important when packaging hot products. For example, tiles can still reach temperatures up to 150°C when packaged. The 

specially developed hot melt adhesive Jowatherm® PO 851.20 offers exceptional heat resistance and facilitates clean, reliable 

bonds even with short pressing times. 

At the opposite end of the spectrum are deep-freeze applications, such as ice cream packaging, where flexibility at low 

temperatures, secure adhesion to coated cartons, and consistent performance throughout the cold chain are crucial. This 

is where Jowatherm® PO 851.10 is the product of choice, also offering strong adhesion to demanding surfaces as an extra 

advantage. Extreme demands are also common in high-speed applications, such as straw attachment, as well as in manual 

packaging processes—for example in the furniture industry or when handling agricultural products under tough environmental 

conditions. 

The packaging of chocolate is particularly sensitive. Adhesives used for sealing the wrappers must combine high thermal 

stability—critical for clean processing—with reliable bonding performance even in minimal amounts and at low application 

temperatures. 

Tea packaging presents another, extreme challenge for bonding applications. Certain teas contain essential oils, which can 

migrate through the teabag and negatively affect the bonding. 

The key message of the presentation: Every extreme packaging scenario requires a precisely tailored adhesive solution to 

ensure efficiency, products safety and reliable processes. 


Events 

Packaging Reinvented: ProSweets 

Cologne places the focus on Solutions for a 

Sustainable Circular Economy 

Whether driven by consumers‘ needs or legal regulations – sustainability plays a key role in the sweets and 

snacks industry. A combination between technical precision and the ideal packaging material is required. 

With a view to the requirements of the Packaging and Packaging Waste Regulation (PPWR), companies have 

a strong interest in switching to paper or recyclable mono-films. ProSweets Cologne will concentrate on this 

theme from 1 to 4 February, 2026. Not only innovative packaging materials, but also highly-flexible machines 

capable of processing them will be showcased at the fair grounds in Cologne, Germany. 

There is currently a broad public 

debate on which packaging is 

environmentally friendly. This question 

is occupying many consumers and 

influences purchasing decisions at the 

point of sale. This is where packaging 

companies come in; they will present 

solutions for the sweets and snacks 

industry at ProSweets Cologne. The 

demands are threefold, the consumers 

and trade need to be satisfied, but 

also the legal stipulations of providing 

resource-saving materials and 

processes, have to be met. 

One option is the optimization of 

existing packaging regarding the size 

and material strength, for example 

through more economical cuts or 

thinner trays. Smaller packaging sizes 

can only be realized if they can be filled 

without compromising quality. Pickand-place 

robots play a central role in 

this process. They pick up the biscuits 

or chocolate bars and place them 

into trays, cartons or thermoformed 

trays with millimeter precision. This 

is why in addition to cartoners and 

flow-wrapping machines, the focus 

in Cologne will be on innovative pickand-place 

systems as well as whole 

packaging lines. 

Packaging made eas(y)ier 

Howver, technical solutions 

alone are not enough. Packaging 

materials or processes often require 

comprehensive evaluation and testing 

to determine their suitability – not 

least in the light of the PPWR EU 

Regulation 2025/40, which is pushing 

the implementation of sustainable 

solutions. It comes into force on 12 

August 2026, with individual provisions 

coming into effect gradually. In this 

way, only packaging that is verifiably 

recyclable or reusable is to be brought 

onto the market by 2030. At the same 

time, the use of recyclate is to be 

increased and disposable packaging 

gradually reduced. Essential aspects 

also include the reduction of packaging 

weights. 

Packaging specialists have been 

occupied with the trend towards 

sustainability for a long time and 

have developed in this context 

material-saving wrapping methods 

for small sweets or optimized their 

machines to suit the processing 

of particularly thin films. Now the 

companies exhibiting in Cologne 

are upgrading their technologies to 

position themselves for the future: 

With modular high-performance 

packaging machines that have been 

further developed to process paperbased 

packaging materials. „Circular 

packaging is no longer an option for 

successful brands, it is a necessity 

which is increasingly becoming a 

success factor. The new EU Packaging 

Regulation has accelerated this 

change even further,“ said Guido 

Hentschke, Director of ProSweets 

Cologne and ISM Ingredients. 

Shaping the transformation to a 

circular economy 

The PPWR pursues a clear goal: 

Packaging should become more ecofriendly 

in every phase of its life cycle. 

Sweet and snack manufacturers 

across Europe, as in the entire food 

industry, are thus faced with demands 

that will significantly change their 

packaging design, choice of material 

and logistics processes. It is thus 

important to begin switching over at 

an early stage. „Fully recyclable monomaterials 

are more difficult to process. 

They require strict process controls 

and the right packaging machine,“ 

Hentschke pointed out. 

The machine manufacturers and 

packaging material producers 

are supporting their customers in 

implementing the PPWR regulations 

and with the development of futureproof 

packaging designs, which 

includes analysing the material 

characteristics as well as practical 

machine tests. At the outset, the 

experts analyse whether the existing 

packaging range complies with the 

regulatory demands or possibly has to 

be optimized. „The discussion about 

the carbon footprint of packaging 

and PPWR-conform solutions needs 

less gut instinct and more facts. 

At ProSweets Cologne, we want to 

make the discussion more objective 

to enable producers to come to wellfounded 

investment decisions,“ said 

Hentschke. The Expert Stage in Hall 

10.1 also gives insights into the PPWR. 

Here, a high-class line-up of experts 

will provide fact-based knowledge on 

packaging, recycling and the circular 

economy on all four days of the trade 

fair. 

Making tubular bags future-proof 

Above all composite materials, which 

are indispensable in many sectors 

of the food industry, present a major 

challenge. They offer advantages like 

long shelf lives and good protection 

against moisture and oxygen, but are 

difficult to recycle. The exhibitors at 


Events 

ProSweets Cologne will address this 

issue and are increasingly offering totally 

recyclable solutions. For products like 

nut-free chocolate or muesli bars that 

don‘t require high barriers, paper-based 

materials can be a good solution. The 

newly developed mono-films or fiberbased 

alternatives are however more 

demanding regarding the sealing. Here, 

innovative technologies are coming 

to the fore which can process both 

conventional heat-sealing films as well 

as more sustainable variants. 

The latest generation of flow-wrapping 

machines comprises of highly flexible 

systems that can process both 

conventional as well as new films. They 

not only use ultrasonic technology to 

this end, but optionally also ceramic 

heating elements for longitudinal 

sealing. Variable temperatures optimally 

adapt the process to suit both to the 

requirements of the packaging material 

and the resilience of the product to be 

packed - this prevents damage to the 

packaging material and ensures gentle 

processing of both. At the same time the 

machines offer a high degree of flexibility: 

Various bag formats can be produced 

and filled successively with minimal 

changeover times. Only a few steps are 

needed to convert the machine to the 

respective product. Whereby all format 

areas and bag shapes can be processed. 

Different dosing units and special 

applications can be easily integrated. 

Against this backdrop, many 

manufacturers are opting for paperbased 

packaging. However, paper is 

more delicate than plastic, it tears 

or creases faster and thus has to be 

handled carefully - especially in the case 

of vertical packaging that individually 

packed sweets are placed inside. The 

technologies shown at ProSweets 

Cologne offer numerous possibilities 

for innovative packaging made from 

fibre-based materials. Switching from 

multipacks to paper also holds great 

potential: The barrier function and 

thus the product protection is already 

provided by the primary packaging – the 

multipack can do without further coatings 

and be made of up to 95percent paper. 

Thanks to the subsequent adaption of 

the sealing unit and forming shoulder, 

vertical tubular bag machines can be 

converted to paper without any loss in 

performance. This allows manufacturers 

to produce all common bag types such 

as pillow and block bottom bags, Doy 

stand-up pouches from paper – without 

creases or tears. 

Support for PPWR-compliant reporting 

A further aspect will be discussed in 

Cologne at the exhibition stands and 

on the Expert Stage: The integration of 

the new requirements into the existing 

quality management systems – because 

the companies of the sweets and snacks 

industry are required to provide more 

detailed reports on their packaging 

in future. The implementation of the 

PPWR will therefore virtually impossible 

without the use of digital tools. Visitors of 

ProSweets Cologne 2026 can familiarize 

themselves with this topic early on to 

minimize the regulatory risks and benefit 

from sustainable innovations long-term. 

Koelnmesse – industry trade fairs 

for the food technology sector: 

Koelnmesse is an international leader 

in organizing trade fairs in the field of 

food and beverage processing. Anuga 

FoodTec and ProSweets Cologne 

are established, world-leading trade 

fairs, hosted in Cologne/Germany. In 

addition to the events at its Cologne 

headquarters, Koelnmesse also stages 

further food technology trade fairs 

with different sector-specific areas 

of focus and content in key markets 

across the world, including India, Italy 

and Colombia. These global activities 

enable Koelnmesse to offer its 

customers bespoke events and leading 

regional trade fairs in a variety of 

markets, thus creating the foundation 

for sustainable international business. 

Koelnmesse is also ideally positioned 

in the field of food and beverages with 

its leading international trade fairs 

Anuga and ISM and its global network 

of satellite events. 

fmt 


www.prosweets.com 

Paper is gaining significance 

Single-material products made of 

polyethylene (PE) or polypropylene 

(PP) can be recycled without material 

separation – this provides clarity in 

the recycling stream and leads to 

truly circular products that reduce 

greenhouse gas emissions. However, 

the PPWR also demands mandatory 

recyclate shares for plastic packaging. 

But how can this be achieved? Whereas 

the stipulations for PET drinking bottles 

are within reach thanks to established 

materials and processes, the situation 

for packaging for sweets, cereals and 

snacks is considerably more difficult. At 

present, there is hardly any material on 

the market that is suitable for sensitive 

food applications. Nevertheless, the 

recyclate share in this packaging has to 

be 10 percent by 2030. 


39

Events 

2026 FEBRUARY 

2026 MARCH 2026 APRIL 

1-4 February 

Cologne, Germany 

ISM / ProSweets 

Koelnmesse GmbH 

Messeplatz 1, 50679 Köln 

Tel: +49-221-821-0 • Fax.: +49-221-821-2574 

info@koelnmesse.de 

www.prosweets.com 

February 10-13 

Nuremberg, Germany 

Biofach 

NürnbergMesse GmbH 

Messezentrum, 

90471 Nuremberg 

Tel.: +49 911 86 06 49 09 • Fax: +49 911 86 06 49 08 

www.biofach.de 

March 3-5 

Manchester, UK (BfBi) 

International Brewing Awards 

BFBI, 11 Pendeford Business Park 

Side Strand, Wolverhampton, 

WV95HD 

Tel: +44-1902 422303 

marketing@bfbi.org.uk 

24-26 March 

Lagos, Nigeria 

Agrofood Nigeria 

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 

April 12-15 

Algiers, Algeria 

Djazagro 2026 

Comexposium 

17 Quai du Président Paul Doumer, 

92400 Courbevoie, France 

Tel: (+33) 1 76 77 13 56 

djazagro@comexposium.com 

www.djazagro.com 

April 26-28 

Valencia, Spain 

Hydrocolloids Conference 

IMR International 

PO Box 7744 

San Diego, CA 92167 USA 

+1 858 776 2930 

www.hydrocolloid.com/conference 

2026 MAY 

2026 JUNE 

2026 JULY 

May 5-7 

Barcelona, Spain 

Vitafoods Europe, (Informa) 

Informa Markets, 

WTC Tower Ten, 7th Floor, 

Strawinkskylaan 763, 

1077 XX Amsterdam, 

The Netherlands 

Tel.: +31-20-409 9544 

Fax: + 31-20-363 2616 


May 7-13 

Düsseldorf, Germany 

interpack 

Messe Düsseldorf GmbH 

Postfach 10 10 06, 

40001 Düsseldorf, 

Germany 

Tel.: +49 211 45 60 01 

Fax: +49 211 45 60 6 68 

www.interpack.com 

May 18-21 

Teheran, Iran 

Agrofood + Bevtec 


Voßstr. 3, 


Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 



June 4-6 

Addis Ababa, Ethiopia 

Agrofood + Bevtec 


Voßstr. 3, 


Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 



July 12-15 

Chicago, IL, USA 

IFT FIRST 

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 

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 


Events 

2026 OCTOBER 2026 NOVEMBER 

Oct 18-21 

Chicago, IL, USA 

Pack Expo International 

PMMI 

12930 Worldgate Drive, 

Suite 200 

Herndon, VA 20170 

Phone: 571.612.3200 

Email: expo@pmmi.org 

November 

Dubai, UAE 

Gulfood Manufacturing 

Dubai World Trade Centre, 

PO Box 9292, Dubai, 

United Arab Emirates 

Tel: +971-4 308 6124 

www.gulfoodmanufacturing.com 

2026 NOVEMBER 

Nov 17-19 

Frankfurt, Germany 

Fi Europe, (Informa) 

Informa Markets, 

WTC Tower Ten, 7th Floor, 

Strawinkskylaan 763, 1077 XX Amsterdam, 

The Netherlands 

Tel.: +31-20-409 9544 • Fax: + 31-20-363 2616 


Nov 17-20 

Milan, Italy 

SIMEI 

Unione Italiana Vini soc. coop. 

Via S. Vittore al Teatro 3, 20123 Milano 

Tel: +39-02 7222 2825 • Fax: +39-02 866 575 

info@simei.it 

www.simei.it 

Nov 10-12 

Nuremberg, Germany 

BRAU Beviale 

YONTEX GmbH & Co. KG 

Kürschnershof 2-4 

90403 Nuremberg, Germany, 

Email: info@yontex.com, 

www.brau-beviale.de 

Nov 22-24 

SPS - Smart Production Solutions 

Mesago Messe Frankfurt GmbH 

Rotebühlstr. 83-85 

70178 Stuttgart, Deutschland 

Tel. +49 711 61946-0 • Fax +49 711 61946-91 

info@mesago.com 

mesago.com 

interpack 

PROCESSING & PACKAGING 

7 – 13 MAY 2026 

INTERPACK.DE 

PROCESSING & PACKAGING FOR FOOD 


41

Last Page 

Advertiser’s Index • December 2025 

Page Company Location 

4 Dr. Harnisch Publications Nuremberg, Germany 

31 Dr. Harnisch Publications Nuremberg, Germany 

2 Endress+Hauser Reinach, Switzerland 

9 European Snacks Association Brussels, Belgium 

5 fairtrade GmbH & Co. KG Heidelberg, Germany 

Digital: Gerhard Shubert GmbH Crailsheim, Germany 

27 HRS Heat Exchangers Watford, United Kingdom 

19 IMR Internationa San Diego CA, USA 

41 Interpack - Messe Düsseldorf Düsseldorf, Germany 

15 J. Rettenmaier & Sons Rosenheim, Germany 

44 Urschel Laboratories Inc. Chesterton IN, USA 

23 Winkler und Dünnebier Rengsdorf, Germany 

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 

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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 

Editorial Team: Sebastian Martinek, 

Steve Max, Silke Watkins, 

Vera Lengenfelder 

Communications: 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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Copyright © 2025 by Dr. Harnisch 

Verlag, Nuremberg, Germany 

PREVIEW • FEBRUARY 2026 

Organic Confectionery Update 

Processing Color Sorting Sensitive Products 

Aseptic Challenges 

Interpack 

Conveying 

2026 

Fi Europe Review 

… and lots more 

… and lots more 

42 



Vol. 39 • 31377 

ISSN 0932-2744 

6/25 

+49 (0)911 2018-100 

or mail us to: food@harnisch.com 


Produce Washing 


Ingredients 

Issue 6/2025 




Confectionery 

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Bakery & Snack 

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