Food & Ingredients International April 2026

ISSN 2149-2611

www.foodingredientsmag.com | APRIL 2026

Towards

Global

Players

Prepare

for Industry

Transformation

Inside

the New

Food

Economy

THIS

MONTH

HIGHLIGHTS

22

Mondi reveals how

purpose-built corrugated

packaging can

drastically reduce food waste

4

SIAL Paris 2026 calls

for renewed ambition in

the French agri-food sector

34

Sidel masters packaging

and line complexity

at interpack 2026

8

IFF Expands Latin

American Footprint with

New Enzyme Hub,

Brazil Application Lab

14

Oklahoma Strengthens

Food Processing Infrastructure

with $7 Million Investment

at Oklahoma State University,

Installs Hiperbaric 55

HPP System

40 44

GELITA Champions

“BE ACTIVE!” at SupplySide

Connect with Innovative

Collagen Solutions

and Delivery Formats

CIMMYT and Uzbekistan

Strengthen Partnership to

Advance Climate-Resilient

Wheat Systems

2026 Media Kit

FOOD INGREDIENTS INTERNATIONAL

Ayça SARIOGLU

Coordinator

ayca.sarioglu@img.com.tr

Navigating Disruption:

Rethinking

Trade Routes

Rising tensions around the Strait of

Hormuz are once again exposing the

fragility of global trade flows. As a key

gateway between the Middle East and

Europe, any disruption in this corridor

directly impacts the movement of food

ingredients, increasing costs, delays, and

uncertainty across the supply chain.

For ingredient suppliers and manufacturers,

particularly those trading between the

Middle East and EU markets, the pressure

is mounting. Reliability and consistency

are critical-yet increasingly difficult to

guarantee under volatile conditions.

In response, companies are actively

diversifying sourcing strategies, exploring

alternative trade routes, and strengthening

regional partnerships. Investments in local

production, smarter logistics, and digital

supply chain tools are accelerating as

businesses seek greater resilience.

While the challenges are real, the industry

is not standing still. This moment is driving

a shift toward more flexible, adaptive trade

models-ones that will ultimately reshape

how ingredients move between regions.

At Food & Ingredients International, we

continue to track these shifts closely,

supporting a more connected and

resilient global ingredients market.al

ingredients market.

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Food & Ingredients International

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SIAL Paris 2026 calls

for renewed ambition

in the French agri-food sector

A new press release ahead of SIAL Paris 2026

highlights growing concerns that France’s agri-food

sector risks losing ground in global competition,

urging companies and policymakers to adopt a more

ambitious export- and innovation-driven strategy.

Exports no longer optional

According to the release, slow population growth

and stagnation in domestic demand are pushing

French food companies to look outward. As a

result, exports are no longer seen as optional, but

essential for long-term growth.

SIAL Paris Director Audrey Ashworth emphasized

that feeding the domestic market and expanding

internationally are not mutually exclusive,

but rather complementary strategies that can

strengthen the sector.

Rising global competition

While France has historically been a global leader

in the agri-food industry, the report points to

increasingly strong competition from other countries.

• Nations such as Italy, Spain, and Türkiye are

gaining momentum with proactive support policies

• Some countries have introduced export academies

and structured government-backed programs

• Others, including South Korea, are integrating

food into broader “soft power” strategies

These developments underline the need for

France to adopt a more coordinated and forwardlooking

approach.

SIAL Paris as a global platform

The 2026 edition of SIAL Paris is expected to serve

as a key meeting point for the global food industry.

• Nearly 8,000 exhibitors

• Around 295,000 professional visitors

• Participation from close to 200 countries

More than a trade fair, SIAL Paris is positioned

as a strategic hub where the future of global food

business is shaped.

A turning point for France

Although France remains one of the world’s

leading agri-food exporters, its growth is lagging

behind that of several competitors.

The press release delivers a clear message: relying

on past success is no longer sufficient. The sector

must accelerate efforts in exports, innovation, and

international expansion to remain competitive.

4 FOOD & INGREDIENTS INTERNATIONAL APRIL 2026

THE

NEXT

CHAMP

Yeni

Linde Xi10-Xi20

kazanmak için

tasarlandı.

MALK Bets Big on “Cleaner

Creamers” with Launch of New

Coconut-Based Creamers Line

MALK, the category-defining dairy alternative

brand known for uncompromising standards

across ingredients, process, flavor, and cost, has

launched a new line of coconut-based creamers -

setting a new standard for clean-label innovation

in the plant-based beverage space.

Optimizing on the success of its beloved almond

milk creamers, MALK’s new coconut-based line

- available in Unsweetened, Vanilla, and Sweet

Cream flavors - will anchor the brand’s evolving

creamer portfolio moving forward. The launch

marks the next chapter of MALK’s creamer

portfolio, delivering the same uncompromising

standards consumers expect, now with coconut as

the base. Made with zero oils, gums, natural flavors,

or fillers, the new creamers reflect MALK’s ongoing

mission to restore transparency and simplicity to

the plant-based space, delivering a cleaner, more

elevated option for coffee and matcha routines.

“Our new coconut-based creamers take

MALK’s clean-label legacy to the next level,”

said MALK President Ryan Rouse. “We crafted

them to deliver rich, satisfying flavor without

compromising on ingredients, so consumers can

feel good about what they’re adding to their daily

routine. We’ve seen strong demand for coconutbased

options, and this line allows us to meet

that demand while staying true to our values of

simplicity and integrity.”

MALK’s coconut-based creamers are USDA

Organic, non-GMO, glyphosate residue-free,

and are formulated by eliminating natural flavors

entirely - an ingredient that is nearly ubiquitous

across the creamer category. By taking this

approach, MALK delivers a rich, creamy texture

using only real, recognizable ingredients,

reflecting the brand’s belief that great taste

doesn’t require additives.

MALK’s new creamers are redefining the clean food & beverage

space with organic ingredients and no natural flavors


EQT exits remaining stake

in Azelis Group

2021, the Company has further scaled its global

platform while navigating a more challenging

chemicals market environment. It has expanded

its application lab footprint, driven operational

excellence, and executed various attractive bolton

acquisitions. Digital has been a core pillar

of Azelis’ strategy with a strong technology

backbone enabling the delivery of a differentiated

experience to Azelis’ customers and principals.

Finally, Azelis continues to strive to be the

industry leader in sustainability, maintaining

an EcoVadis Gold status and retaining strong

sustainability rankings globally.

Akita I S. à r. L., an entity indirectly controlled

by an affiliate of the EQT VIII fund (“EQT

VIII”) is pleased to announce the completion

of the sale (the “Sale”) of its remaining stake in

Azelis Group NV (EBR:AZE) (the “Company”),

comprising c. 24 million shares or c. 10% of

the share capital of the Company, for aggregate

proceeds of c. EUR 190 million. As part of the

Sale, EQT VIII will receive gross proceeds of c.

EUR 173 million. The Sale was completed on 26

February, 2026. Goldman Sachs International,

J.P. Morgan SE, and BNP PARIBAS acted as

joint global coordinators for the Sale.

The exit marks the end of a successful sevenyear

investment, during which time Azelis has

expanded to become one of the leading global

innovation service providers for the specialty

chemicals and food ingredients industry.

Headquartered in Antwerp, Belgium, Azelis

supports more than 65,000 customers who benefit

from its application know-how, technical support,

and access to a wide portfolio of products from

more than 2,800 specialty raw material producers.

Azelis operates an extensive network of application

laboratories and its technical staff help customers

develop and improve formulations.

Since being acquired by EQT in November 2018,

and particularly since its IPO in September

• EQT completes final

selldown in Azelis Group NV,

a leading global innovation

service provider for the

specialty chemicals and food

ingredients industry

• Under EQT’s ownership,

Azelis has delivered

significant topline and EBITA

expansion through organic

growth, attractive bolt-on

M&A, and margin expansion.

Azelis has expanded

geographically, delivered

new digital solutions to

customers and suppliers, and

progressed its sustainability

initiatives - positioning the

business for continued longterm

value creation

• The sale resulted in

aggregate gross proceeds

of c. EUR 190 million, of

which EQT VIII received c.

EUR 173 million

APRIL 2026

FOOD & INGREDIENTS INTERNATIONAL

7

IFF Expands Latin

American Footprint with

New Enzyme Hub,

Brazil Application Lab

IFF (NYSE: IFF) is enhancing regional production

and innovation capabilities to better support the

continued growth of its Health & Biosciences

(H&B) business in Latin America, one of the

fastest-growing markets for the company. The effort

includes the transformation of the Arroyito site in

Argentina into IFF’s first full fermentation‐based

enzyme production hub in the region and the

opening of a household care application laboratory

at IFF’s Innovation Center in Brazil. Together, these

enhancements expand IFF’s regional footprint and

are expected to improve speed, reliability and locally

relevant solutions for markets including brewing,

animal nutrition, biofuels and home care.

“This is about turning science into impact

where it matters most,” said Letícia Gonçalves,

president of IFF H&B. “By bringing world‐class

fermentation and application capabilities to Latin

America, we are accelerating innovation for our

customers and translating that into better food,

more effective cleaning solutions and everyday

products that improve quality of life for millions

of consumers across the region.”

Building a regional enzyme production hub

IFF’s deep expertise in fermentation technology is

at the heart of the Arroyito expansion, enabling

the production of high‐performance enzymes

through controlled biological processes that deliver

consistent results under real‐world manufacturing

conditions while reducing environmental impact.

With the enhancements, IFF will now produce

enzymes locally from the initial biological stage

rather than relying solely on final processing

and packaging steps, improving performance


customers and teams across the region, creating

a strong foundation for sustained innovation and

shared growth in the years ahead.”

reliability, increasing processing efficiency and

enabling faster adjustments as customer needs

evolve across applications including brewing,

animal nutrition, biofuels and home care.

Advancing applied innovation in home and

personal Care

Complementing the Arroyito plant transformation,

IFF’s new household care application laboratory

in Brazil is designed to help customers evaluate

and optimize enzyme performance under real

regional conditions. The laboratory supports

laundry and dishwashing applications, enabling

faster testing, improved formulation accuracy and

closer collaboration with customers developing

next‐generation cleaning products.

“Latin America is a dynamic growth market for

bioscience‐enabled solutions,” said Deia Vilela,

vice president of Latin America for IFF H&B.

“What’s most exciting is how this momentum is

being shaped through deeper partnerships with

Building on more than four decades of industrial

biotechnology leadership, IFF’s investment reinforces

its long‐term commitment to the region and positions

its Health & Biosciences business to capture future

growth across food, home and personal care, animal

nutrition and bio‐industrial markets.

Cautionary Statement under the Private

Securities Litigation Reform Act of 1995

This press release contains “forward-looking

statements” within the meaning of the federal

securities laws, including Section 27A of the

Securities Act, and Section 21E of the Securities

Exchange Act of 1934, as amended (the “Exchange

Act”). Forward-looking statements often address

expected future business and financial performance

and financial condition, and often contain words

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

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

similar expressions, and variations or negatives of

these words. Forward-looking statements by their

nature address matters that are, to different degrees,

uncertain, such as statements about the timing or

nature of the new facilities. The forward-looking

statements included in this release are made only as

of the date hereof, and we undertake no obligation

to update the forward-looking statement to reflect

subsequent events or circumstances.

APRIL 2026


9

UPM and Paramelt

introduce bio-based

food packaging

concept

UPM Specialty Materials and Paramelt have

jointly developed a bio-based and paper-based

food packaging concept. It provides strong grease

protection and improved end-of-life performance,

making it particularly suitable for bakery, fast food

and convenience applications. UPM’s advanced

barrier base papers combined with Paramelt’s

innovative bio-based heat-seal and barrier

technology deliver a recyclable1 paper-based solution

with the grease barrier and sealing performance

required for food applications. The components have

been individually validated as home compostable2,3.

“Our collaboration with Paramelt enables us to

offer a bio‐based packaging concept with strong

grease protection and proven performance on

packaging lines. Achieving this level of grease

resistance at such low coat weights is highly

challenging even with fossil-based coatings, and

the combined concept of our barrier base paper

properties and Paramelt’s bio-based coating

delivers exceptional performance,” Christiane

Laine, Senior Researcher, UPM Innovation.

Leon Krings, Business Development Manager

The co-creation concept pairs UPM Solide

Lucent or UPM Prego papers, specifically

engineered as a base for barrier coatings, with


Christiane Laine, Senior Researcher

Paramelt Aquavate Bio SB 2383, a water-based

coating formulated exclusively from biodegradable

components. Together, these materials create a

functional packaging solution suitable for a wide

range of food products, including bakery, graband-go,

and other dry or greasy goods.

The collaboration demonstrates how the coating

integrates efficiently with UPM’s papers engineered

for barrier coatings, enabling low coat weights and

reliable performance on existing packaging lines,

such as VFFS (vertical form fill seal) lines.

“Brand owners and converters are seeking

scalable technologies that integrate easily into

current production setups. Aquavate Bio SB

2383 is a bio-based and biodegradable coating

designed for reliable performance on standard

coating processes and existing converting lines,

enabling a practical shift toward recyclable, home

compostable fibre-based solutions,” Leon Krings,

Business Development Manager, Packaging

Coatings & Adhesives, Paramelt.

Samples of the solution will be available at Interpack

2026 at UPM Specialty Materials’ stand in Hall 8A,

Stand 29 and at Paramelt’s stand Hall 7, A02B.

APRIL 2026


11

Prodalim Strengthens

its Functional Platform

to Enter the Fast-Growing

Nutraceutical Market with

the Acquisition of Sylvestre,

a Market Leader in Botanical

Extracts Based in Brazil

Prodalim, a global leader in

juice and specialty ingredients

solutions, announced the

acquisition of Sylvestre, a

leading Brazilian producer

of botanicals and functional

extracts addressing the

nutraceutical market.

Sylvestre’s existing owners

and management team will

remain with the company and

support its integration into

Prodalim’s platform.

Founded in 1992 in Brazil, Sylvestre is

a trusted supplier of high-quality natural

ingredients, specializing in botanical extracts,

fruit powders, superfruits, teas, and unique

functional plant-based solutions sourced

from the rich and diverse Brazilian flora.

With a portfolio of more than 200 natural

ingredients, the company serves customers

across the food, beverage, and nutraceutical

industries, supporting wellness-oriented and

health-driven applications. Leveraging Brazil’s

rich biodiversity and advanced extraction

and spray-drying capabilities, Sylvestre has

developed strong expertise in delivering cleanlabel,

high-value botanical systems to both

domestic and international markets.

The acquisition positions Prodalim to deepen

its fast-growing functional beverage solutions

offering, accelerate its expansion into the US

functional ingredients market, and broaden

its presence across emerging markets.

The global nutraceuticals market includes

an approximately $10B B2B ingredients

segment and a B2C market exceeding

$500B, both growing at an estimated

compound annual growth rate (CAGR) of

approximately 7-8%, driven by increasing

consumer demand for preventive health,

wellness, and functional nutrition solutions.


This strategic addition enhances Prodalim’s

capabilities in natural extraction and functional

ingredient development, broadens cross-selling

opportunities, and accelerates the global reach of

its portfolio through Prodalim’s commercial and

supply chain platform. The transaction strengthens

Prodalim’s position in health-focused beverage and

snack applications, reinforcing its long-term growth

strategy in functional ingredients. The acquisition

also reinforces Prodalim’s core value proposition

of delivering natural, healthy, and clean-label

solutions aligned with evolving consumer demand.

The acquisition of Sylvestre marks another important

milestone in Prodalim’s accelerated strategic

transformation, further cementing its position

as a high-value innovation partner for the food

and beverage industry. This follows the strategic

acquisition of beverage flavor producer Rene Laurent

(France), announced in December 2025.

As part of its transformation,

Prodalim has reorganized its operations

into three purpose-driven divisions:

Juice Solutions – legacy business providing a onestop-shop

solution for juice producers, including

sourcing, logistics, formulation and blending

Specialty Ingredients & Solutions - covering

taste ingredients such as aromatic fruit-based

essences (FTNF) and flavors, essential oils,

functional ingredients, including citrus fibers and

natural colors, with an in-house R&D team for

tailored beverage solutions.

SOLOS - a premium, patent-based

de-alcoholization solutions serving

the NoLo industry

All divisions are supported by Prodalim’s

vertically integrated, regenerative supply chain,

anchored in circular economy principles. Through

this approach, Prodalim empowers food and

beverage brands to innovate with sustainability,

functionality, and transparency at their core.

APRIL 2026


13

Oklahoma Strengthens

Food Processing Infrastructure

with $7 Million Investment

at Oklahoma State University,

Installs Hiperbaric 55 HPP System

Oklahoma State University has expanded its

food processing and applied research capabilities

through a $7 million state-supported modernization

initiative, including $1 million in recurring annual

support to sustain expanded services at the Robert

M. Kerr Food & Agricultural Products Center

(FAPC). As part of that initiative, FAPC has installed

a Hiperbaric 55 High Pressure Processing (HPP)

system, adding advanced non-thermal processing

capacity to serve Oklahoma’s food industry.


Hiperbaric supplied the system. The investment

reflects an industry-driven effort led by FAPC’s

Industry Advisory Committee, which identified

HPP as a priority technology to address regional

food safety, shelf-life and clean-label product

development needs. The initiative was supported

by Oklahoma Secretary of Agriculture Blayne

Arthur and state legislators.

Through FAPC, Oklahoma State University

delivers industry-facing food processing,

product development, food safety validation and

commercialization services, connecting university

expertise with food companies across the state as

part of its land-grant mission.

High Pressure Processing is a non-thermal

technology that uses hydrostatic pressure rather

than heat to inactivate pathogens and extend

refrigerated shelf life while maintaining product

quality and eliminating reliance on chemical

preservatives. With the Hiperbaric 55 in place,

FAPC can support applied research and validation

work across beverages, meats, dairy-based

products, sauces, and ready-to-eat foods. The

addition of HPP strengthens in-state validation

capacity for Oklahoma processors who previously

had to seek advanced processing services outside

the region. By providing access to non-thermal

processing technology, FAPC supports product

development, shelf-life extension, regulatory

validation and commercialization pathways for

startups and established companies alike.

“The Hiperbaric 55 represents an important step

forward for Oklahoma’s food industry,” said Dr.

Roy Escoubas, director of the Robert M. Kerr

Food & Agricultural Products Center. “Adding

HPP strengthens our ability to help processors

validate food safety systems, extend refrigerated

shelf life and bring high-quality products to

market. This investment ensures companies across

the state have access to advanced processing

support right here in Oklahoma.”

The system will be integrated into FAPC’s food

processing center, food safety laboratories and

product development spaces. In addition to

supporting pathogen inactivation and process

validation studies, the HPP capability enhances

FAPC’s ability to provide technical support,

commercialization guidance and workforce training

for startups, entrepreneurs and established processors

that lack access to advanced processing technologies.

When evaluating suppliers, FAPC prioritized

system performance, reliability, safety, scalability

and long-term technical support, with a focus

on industry relevance and applied research use.

Hiperbaric was selected based on its experience

in commercial food processing, technical

performance and service support, as well as its

track record working with research institutions

and processors.

With this installation, Oklahoma State University

joins the Hiperbaric HPP Academia Network, a

global consortium of universities, R&D centers

and pilot facilities that provide multidisciplinary

support for food innovation. Through the network,

institutions collaborate on HPP testing and

validation, microbiological research, regulatory

guidance and commercialization pathways. For

FAPC, participation strengthens its ability to serve

as a regional hub for HPP research, training and

industry engagement while connecting Oklahoma

food companies to global expertise.

“Oklahoma State University’s investment is a

strong signal that applied research institutions

are taking an active role in strengthening

regional food processing infrastructure,” said

Rob Peregrina, Director of Hiperbaric USA.

“By integrating HPP into FAPC’s modernization

initiative, OSU is expanding access to a validated,

non-thermal processing technology for food

companies across the state. At Hiperbaric, our

role goes beyond equipment. We are here to

support that long-term ecosystem, ensuring both

institutions and processors have the technical

foundation to meet the evolving food safety

standards and market demands.”

Beyond research, the HPP system enhances

FAPC’s existing Preventive Controls Qualified

Individual (PCQI) and Hazard Analysis and

Critical Control Points (HACCP) training

programs and its food safety validation services.

The investment supports workforce development

by giving faculty, graduate students and industry

partners direct access to non-thermal processing

technology aligned with current regulatory and

market expectations.

The broader modernization initiative reinforces

Oklahoma’s food processing sector by

strengthening in-state validation capacity,

supporting product innovation and reducing the

need for companies to seek advanced processing

services outside the region. As a land-grant

institution, OSU continues to serve as a bridge

between academic research and commercial

application, positioning the state as a regional

leader in advanced food processing technologies.

APRIL 2026


15

Caraway Tea Company Urges Brands to Verify Supplement Certification in Functional Tea Manufacturing

Caraway Tea Company Urges Brands

to Verify Supplement Certification

in Functional Tea Manufacturing

As the functional beverage market continues to

expand, Caraway Tea Company is calling attention

to a critical issue impacting brands, retailers,

and consumers alike: the growing number of

“functional” tea products being manufactured

without proper supplement certification.

With the rise of wellness-driven products featuring

ingredients such as adaptogens, vitamins, and

electrolytes, many tea brands are entering the

space under the assumption that adding functional

ingredients is enough to position their product as a

supplement. However, according to Caraway Tea,

the reality is far more complex - and potentially risky.

“Not all functional teas are created equal,” said

Gina Caraway, CEO of Caraway Tea Company.

“There’s a significant difference between a

product that contains added ingredients and one

that is manufactured under certified supplement

standards. That distinction matters for safety,

compliance, and brand integrity.”

The Hidden Risk Behind

“Functional” Labeling

Caraway Tea highlights that many products

marketed as functional or wellness teas are produced

in facilities that are not certified for supplement

manufacturing. This can lead to several key issues:


• Inability to legally use Supplement Facts panels

• Lack of validated dosing and ingredient consistency

• Insufficient quality control and traceability systems

• Increased regulatory risk for brands and retailers

As regulatory scrutiny increases - particularly

from major retail channels and e-commerce

platforms - brands may face challenges if their

manufacturing partners are not operating under

appropriate standards.

What Defines a True Supplement-Certified

Manufacturer

A supplement-certified tea manufacturer operates

under strict protocols designed to ensure product

safety, consistency, and efficacy. These include:

• Verified and repeatable dosing processes for

active ingredients

• Comprehensive quality management systems

• Full traceability of raw materials and finished goods

• Third-party certifications and audits specific to

supplement production

Caraway Tea Company is among a limited number

of U.S.-based tea manufacturers certified under

SQF Level 2, Code 31 (Dietary Supplements)

- a globally recognized food safety and quality

certification specific to supplement production.

A Call for Greater Transparency

As consumer demand for functional wellness

products continues to rise, Caraway Tea is

encouraging brands to take a closer look at their

supply chains and manufacturing partners.

“Brands are investing heavily in innovation and

marketing, but manufacturing is where trust

is truly built,” Caraway added. “Choosing a

certified supplement partner isn’t just a technical

decision - it’s a strategic one.”

Supporting the Next Generation

of Functional Tea

Caraway Tea Company specializes in private

label and co-packing services for tea and

supplement-based beverages, offering capabilities

that bridge traditional herbal tea with modern

functional formulations. Through its “Leaf-to-

Lab” approach, the company combines botanical

expertise with scientific rigor to help brands

develop compliant, high-performance products.

Confectionery

Sales Climb

to $55 Billion

in 2025

Americans drove a record $55

billion in confectionery sales in

2025, according to the 2026 State of

Treating report released today by the

National Confectioners Association.

Chocolate, candy, gum, and mints

demonstrate strong staying power with

U.S. consumers, with sales expected

to climb another $7.3 billion over the

next five years to reach $62.2 billion

across all outlets by 2030.

candy continue to earn their place in the basket.

The confectionery industry consistently delivers

products that consumers know and love while

introducing new innovations that shape how people

choose to enjoy and share treats. No matter the

occasion, confectionery brings people together.”

What you need to know: The 2026 State of

Treating report offers insights to help manufacturers

and retailers take the confectionery category to the

next level. Here are a few key takeaways:

• Seasonal staple: Engagement with seasonal

treats has returned to pre-pandemic levels. The

big four candy seasons (Valentine’s Day, Easter,

Halloween, and the winter holidays) accounted

for 63% of all confectionery sales in 2025, but

consumers are also gifting chocolate and candy for

other occasions, including Mother’s Day, Father’s

Day, and the Fourth of July.

• Generational growth: Across all outlets,

chocolate represented 51.7% of confectionery

sales, but non-chocolate candy continues to gain

ground, growing from one-third of market share

in 2015 to 40.9% in 2025. Boomers prefer

traditional milk and dark chocolate, while Gen Z

and Millennials over-index for gummy, chewy, and

freeze-dried candies.

• Old is new: One-third of consumers, especially

Gen Z and Millennials, are very interested in exact

re-releases of nostalgic or retro candy. Younger

generations are also more likely to explore

confectionery innovations and opt for unexpected

new flavors, flavor combinations, and texture

experiences. TikTok is a top destination for discovery.

Joy in treating: There is widespread agreement

among consumers that chocolate and candy bring

joy, and that physical health and emotional wellbeing

are interconnected. More than eight in 10

consumers believe it is fine to occasionally have

a piece of chocolate or candy. People in the U.S.

enjoy chocolate and candy two to three times per

week, averaging just 40 calories and about one

teaspoon of added sugar per day.

Learn more: The 2026 State of Treating report

explores confectionery shopping and treating

trends and is the definitive source for confectionery

category performance data.

Why it matters: In 2025, 99.8% of households

purchased confectionery products at least once.

While consumers are carefully weighing their

food purchases, their steady engagement with

the confectionery category signals the meaningful

role that chocolate and candy play in enhancing

everyday moments and special celebrations.

John Downs, president & CEO of the National

Confectioners Association, said:

“Americans today are making their purchase

decisions with greater intention, and chocolate and

Survey Methodology: The State of Treating

combines proprietary NCA consumer survey

findings with syndicated data provided by

Circana and Euromonitor. Shopper insights were

collected using an online survey conducted in

December 2025 among a national sample of

1,585 consumers between the ages of 18 and

75. The survey findings are overlaid with Circana

retail measurement and receipt panel data. Future

market predictions are provided by Euromonitor.

The study was conducted by 210 Analytics. Unless

otherwise attributed, data throughout this report

are provided by NCA and 210 Analytics.


At the end of the six-month intervention period,

the difference in mean daily weight gain between

the Lacprodan ® IF-3070 group and the breastfed

group was found to be only 0.4g per day. The

difference between the standard formula group

and the breastfed group was 1.1 g per day. In

other words, growth trajectories in the infants

receiving Lacprodan ® IF-3070 were comparable

to those who were breastfed.

Infant formula

containing

Lacprodan ®

IF-3070 supports

healthy growth,

clinical study

finds

Infant formula containing Arla Foods Ingredients’

Lacprodan ® IF-3070 supports healthy growth,

with trajectories comparable to those of breastfed

infants, clinical research has found. 1 The study

also found that it was well tolerated.

Lacprodan ® IF-3070 is a partially hydrolysed whey

protein ingredient specially designed to support

gastrointestinal comfort in healthy infants.

In the clinical study, which focused primarily

on safety and growth outcomes, 251 newborns

under the age of 14 days were recruited from

six Chinese hospitals. They were randomised to

receive either a standard formula based on intact

protein, or one containing both intact protein

and Lacprodan ® IF-3070 (approximately 40%).

Breastfed infants were included as a reference.

In addition to being safe and supporting healthy

growth, Lacprodan ® IF-3070 was well tolerated.

There were no significant differences in the incidence

of adverse events (gastrointestinal disorders such

as vomiting or refusal, respiratory diseases such as

coughs, or general disorders such as fevers) between

the Lacprodan ® IF-3070 group and the breastfed

group. By contrast, the incidence of gastrointestinal

disorders was significantly higher in the standard

formula group than in the breastfed group.

Lotte Neergaard Jacobsen, Chief Scientist, Early Life

Nutrition, at Arla Foods Ingredients, said: “Healthy

growth is one of the main benefits influencing infant

formula purchases, and a particular focus in the

Chinese market. At Arla Foods Ingredients, we have

decades of experience in developing high-quality milk

protein hydrolysates for infant formulas. We invest

heavily in research to ensure the safety and high

standards of our ingredients, and we’re delighted that

the first clinical study on Lacprodan ® IF-3070 has

confirmed that it supports healthy growth.”

Since their introduction in the 1940s, milk protein

hydrolysates have been widely used in infant

nutrition due to their documented benefits for allergy

management and the reduction of digestive discomfort.

With state-of-the-art manufacturing facilities, pilot

plants and analytical labs, Arla Foods Ingredients

is a leader in hydrolysate production. Part of the

company’s portfolio of hydrolysates, Lacprodan ®

IF-3070 can be used in China and the US, with

the FDA approving the use of whey protein

hydrolysates in infant formula in 2024.

The study was carried out at Peking University

in collaboration with the Junlebao Dairy Group.

Professor Yvan Vandenplas, MD, PhD at the KidZ

Health Castle University Hospital Brussel (UZ

Brussel), a key opinion leader in paediatric nutrition,

was a consultant and co-investigator. The publication

is the first of a series of four based on the study.

View the full research at:

https://www.mdpi.com/2072-6643/18/5/770

1

Shen Q, Jiang H, Mao S, Luo S, Hao Y, Liang W, He T,

Jacobsen LN, Sheng N, Yin J, et al. An Infant Formula with

Partially Hydrolyzed Whey and Intact Protein Demonstrates

Adequate Growth and Safety: A 6-Month Randomized,

Triple-Blind, Controlled Trial. Nutrients. 2026; 18(5):770.

APRIL 2026


19

TUTTOFOOD

Shaping the

Future of Global

Food Trade

From sustainability to global sourcing,

TUTTOFOOD is redefining

the role of international food exhibitions.

Riccardo Caravita, Food & Beverage Global Brand Manager at

Fiere di Parma, shares insights into TUTTOFOOD’s strategic

positioning, upcoming edition highlights and long-term vision

within the global food ecosystem.

Riccardo Caravita,

Food & Beverage Global

Brand Manager at Fiere di Parma

TUTTOFOOD has become one of Europe’s most

influential food & beverage exhibitions. How would you

define the fair’s strategic positioning today within the

global F&B ecosystem?

When Fiere di Parma acquired TUTTOFOOD in early 2023, we

saw a clear opportunity to evolve the show into a global model that

was previously missing in this region. In our first edition at the helm,

we strongly developed the Buyers Program in partnership with ITA

– Italian Trade Agency. Our goal was to redefine TUTTOFOOD: no

longer just a showcase for Italian specialties (a role already excellently

filled by our biennial show, Cibus Parma), but a global hub for food

professionals. Today, our strategic partnership with Koelnmesse

(organizer of Anuga) is the engine of our internationalization. The

results are clear: two months ahead of the 2026 edition, 30% of


our exhibitors are international, with an expanding

footprint across Europe, Asia and the MENA region.

Participation from Gulf markets reflects the growing

strategic dialogue between Southern Europe and

Middle Eastern food industries. We have officially

transitioned from a regional trade show to the

premier food sourcing platform for Southern Europe.

What are the main highlights and key themes

visitors can expect from the upcoming May

edition of TUTTOFOOD?

For the first time, every event at the show is

integrated into a cohesive thematic journey. We’ve

launched three flagship pillars: TUTTOFOOD

Goes Global (international go-to-market strategies),

TUTTOFOOD Global Sourcing (international supply

chain), and TUTTOFOOD Goes Dining, a dedicated

focus on the evolution of food service. Additionally,

we are introducing four new ‘Observatories’ that

serve as high-level business platforms for both

exhibitors and visitors. These include PLEA (Private

Label Excellence Awards) and FrePRE (Fresh &

Produce Retail European Awards), alongside our

sustainability-focused Better Future Award and

ESGmakers. These aren’t just ceremonies; they are

C-level networking hubs designed to decode global

trends and explore new business opportunities.

How has exhibitor demand evolved

for the May edition, particularly from

international markets?

Internationalization is about far more than just

increasing the percentage of foreign exhibitors or

offering English translations during conferences.

It’s about providing the industry with the precision

tools needed to browse new markets. Thanks to our

“Global Market Talks”, in this edition we will offer

specialized knowledge in foreign markets like US,

LatAm, India, Brazil, as well as France and Spain.

At the same time, we are placing greater emphasis

on high-potential channels. Beyond Private Label,

international pizzerias and specialty retail, we see

strong momentum in the onboard catering segment.

In global aviation hubs such as the UAE — where

premium travel, long-haul connectivity and hospitality

excellence intersect — onboard catering represents

a strategic gateway for brands seeking international

visibility and access to high-value audiences.

Sustainability, alternative proteins, clean

label and food tech are reshaping the industry.

How does TUTTOFOOD reflect these global

trends within its exhibition concept?

These global trends are no longer abstract, they

are commercial drivers shaping sourcing decisions

across retail and foodservice. As a globally

recognized platform for food sourcing, our role

goes beyond simply reflecting trends - we actively

track market developments and identify shifts in

demand, reflecting them directly in the exhibition

layout and dedicated focus areas. One of the key

highlights of the 2026 edition is TUTTO Bio by

Natexpo, a curated international pavilion entirely

devoted to certified organic production from

Europe and beyond. Developed in cooperation

with SPAS, organizer of Natexpo in France, this

area brings together organic brands, certification

bodies and supply-chain specialists, offering

buyers a structured overview of the fastest-growing

segment in global distribution.

Another key platform to identify concrete trends

in sustainability, alternative proteins, clean label

and food tech is the Better Future Award, which

places responsible innovation at the core of

TUTTOFOOD Milano. Structured across categories

such as Ethics & Sustainability, Packaging

Innovation, Away from Home and Wellness &

Organic, it showcases a curated selection of the

most forward-looking products to international

buyers and foodservice professionals, offering a

tangible snapshot of market-ready innovation.

In parallel, TUTTOFOOD will introduce a new

experiential initiative designed to explore how

sustainability messaging influences purchasing

behaviour in professional environments — further

reinforcing our role as a platform that not only

showcases products, but interprets market evolution.

How is TUTTOFOOD strengthening its

global buyer program and attracting

decision-makers from key import markets?

Strategic relationships of this scale aren’t built

overnight. Our Buyers Program is the result

of years of networking with top-tier retail and

HoReCa chains worldwide, in collaboration with

ITA – Italian Trade Agency. We now host between

3,000 and 3,500 elite buyers from over 100

countries. As the market evolves, so does our focus;

we are currently prioritizing growth in specific

markets (f.i. Latin America) and specialized sectors

like Onboard Catering through targeted one-to-one

matchmaking. This is a natural evolution for our

show and we hope to keep on offering business

opportunities and specific pathways like those.

Looking ahead, how do you see TUTTOFOOD

evolving over the next 3–5 years within the

global food trade landscape?

Currently, international participation sits at

approximately 30%. Our milestone is to reach 50%

within the next three editions, with growth expected

also from exhibitors coming from the MENA region

and the UAE. But beyond the numbers, we aim to

be the definitive international hub for food sourcing,

integrating more and more trade bodies and

promotion organizations that provide the actionable

insights our community needs to grow.

What message would you like to share with

global food manufacturers, exporters and

buyers considering participation in future

editions of TUTTOFOOD?

The food sector is transforming at high speed.

TUTTOFOOD is no longer just a platform for

visibility; it is a strategic engine for growth.

We provide the instruments, the high-quality

network, and the ‘keys’ to successfully enter and

scale in international markets.

APRIL 2026


21

Mondi has released a new

white paper exploring how

fit-for-purpose packaging

can help food producers

and retailers protect

product quality and reduce

waste across increasingly

demanding supply chains.

The paper - ‘Turning

Packaging into a Competitive

Advantage in the Food

Supply Chain’ - shows that

handling pressures and

packaging performance

challenges in today’s complex

supply chains can lead to

product loss, disruption and

brand damage.

Mondi reveals how purpose-built

corrugated packaging can

drastically reduce food waste

• Mondi’s new white paper highlights how common supply chain

pressures – including packaging performance challenges –

contribute to food waste, and how clever design can help reduce it.

• Optimised packaging solutions like Mondi’s PickUp Tray can

reduce damage, cut claims and deliver up to 71% [1] more product

per pallet while reducing freight and pallet costs.

• The paper calls on food producers and retailers to view

corrugated packaging as a strategic investment for waste

prevention rather than a line-item cost.

Food producers and retailers operate in

increasingly demanding supply chain conditions,

where maintaining product quality, navigating

margin pressures and meeting consumer

expectations require constant focus and resilience.

Research shows that 70% [2] of consumers will

not purchase visibly damaged products – a

challenge that places even greater pressure on

producers and retailers to maintain perfect onshelf

presentation.


food businesses navigate tight margins, rising

expectations and ongoing operational pressures.

The white paper outlines how well-designed

corrugated solutions improve stability, withstand

stacking pressure, accelerate packing processes

and maintain product integrity during long and

complex distribution routes.

Paulus Goëss, COO Corrugated Solutions

at Mondi, says: “Packaging plays a vital role

in preventing food waste. When designed

strategically, it helps protect product value,

support reliable operations and reduce the

hidden costs that often accumulate under

challenging supply chain conditions.”

The findings offer practical guidance that

supports food businesses in strengthening

supply chain resilience, managing categoryspecific

challenges and reducing waste-related

losses. The approaches outlined in the white

paper can be applied across categories – from

fresh produce, snacks and confectionery to

chilled goods – helping companies deliver

consistent product quality at scale.

The white paper supports food producers, retailers

and logistics partners by providing insights that

help strengthen the business case for viewing

corrugated packaging as a strategic tool for waste

reduction and supply chain resilience.

With one third of global food production wasted

annually [3] , even small improvements can help

[1] Optimised packaging solutions like Mondi’s

PickUp Tray can deliver up to 71% more

product per pallet, according to Mondi’s white

paper ‘Turning Packaging into a Competitive

Advantage in the Food Supply Chain’.

[2] NielsenIQ (2019) ‘A ‘natural’ rise in

sustainability around the world’.

[3] United Nations Environment Programme

(2024) Food Waste Index Report 2024.

APRIL 2026


23

Markem-Imaje helps major

Italian sauce player Formec Biffi

to achieve coding excellence

Formec Biffi has built its success through

continuous investment in research and

development. Nowadays the company’s portfolio

includes over 100 specialties of pasta sauces

and other spreadables. A special care for artisan

production and the most advanced production

technologies are perfectly combined in Formec

(which acquired the company Biffi in 1985), by

keeping alive the passion for quality food that

began 150 years ago.

Balancing tradition and modernity

“At Formec Biffi, we believe that innovation is

not just about technology, but a strategic choice

to meet the needs of an increasingly demanding

market. Our evolution is driven by a vision that

blends tradition with modernity. We aim to

deliver excellent products, while building solid,

flexible, and safe processes.” says Plant Manager

Ascanio Montani, speaking from the company’s

impressive plant in Lodi (Lombardia).

For Markem-Imaje, the collaboration with

Formec Biffi is a concrete example of how a

shared vision can translate into real and lasting

value. The integration of coding systems and a

data management platform into Formec Biffi’s

production lines is not merely the result of a

technological decision, but a tangible sign of

a partnership built over time—founded on

listening, expertise, and the ability to face the

challenges of the food industry together.

A complete and flexible coding solution

Simone Zampieri, Account Executive at Markem-

Imaje, shares Formec Biffi’s view: “Markem-

Imaje’s coding systems are now installed across

all production lines, testifying to a solid and


constantly evolving relationship. Thanks to the

integration of our technologies—ranging from

thermal transfer to Continuous InkJet, Laser and

Print & Apply systems, we support Formec Biffi

in coding and labeling a wide variety of products,

from mayonnaise tubes to single-portion sachets.”

Specifically for the latter, in 2024 Formec Biffi

launched a new project focused on laser coding,

which became fully operational in early 2025.

“Along this journey, it’s essential to rely on

trustworthy partners, capable of adapting to our

pace and ambitions,” adds Ascanio Montani.

“We chose Markem-Imaje because they share

our same commitment to quality, precision, and

continuous improvement.”

Sustainability, consistent messaging and

very few operational errors

Markem-Imaje has also placed particular

attention on sustainability, which helps reduce

environmental impact without compromising print

quality. Everything is orchestrated in a centralized

and automated way through the CoLOS ® platform,

which ensures message consistency, real-time

traceability, and reduced operational errors, thus

providing a complete solution for a partner that

strives for excellence every day.

“We are especially proud to offer technologies

that manage precise real-time data, contributing

to the quality and safety that have always

distinguished Formec Biffi’s products”, concludes

Guido Torriglia, Sales Manager at Markem-Imaje

Italy. “This partnership is proof that when vision

and technology come together, the results can

truly make a difference.“

APRIL 2026


25

Ampack showcases new dosing

technology for low-foam aseptic

bottle filling at interpack 2026

For the first time, Ampack will have a stand-alone

booth (Hall 6, Booth B29) at interpack in Düsseldorf

from May 7 to 13, 2026. The company’s exhibit will

focus on a new dosing technology for aseptic bottle

filling that enables particularly low-foam dosing

of liquid foods. This addition to Ampack’s filling

station portfolio sets new standards in efficiency

and product protection, complementing the proven

dosing units for cup filling available at all hygiene

levels from clean to aseptic. These units will be

on display at the booth alongside other innovative

technologies, such as a multi-sealing head.

Low-foam dosing for sensitive products

Liquid foods such as clinical nutrition, baby food or

drinkable meals present unique challenges to filling

technology. During bottling, these products tend

to foam heavily, which can impair filling accuracy,

line performance, and process stability. Ampack’s

solution is an innovative dosing process designed

specifically for aseptic bottle filling.

The piston fully plunges into the bottle and guides

the product along the inner wall through openings

on the sides. This gentle product flow significantly

reduces foaming and offers maximum product

protection – and, depending on the format, achieves

a line output of up to 36,000 bottles per hour. “The

response has been very positive – several customers

are already using the new dosing unit in their daily

production to their full satisfaction,” says Markus

Schlumberger, Managing Director of Ampack.

Proven basis: Modular bottle filling line FBL

The new dosing technology is part of the FBL

linear bottle filling machine, which was launched

in 2024. It is designed for filling preformed

HDPE, PP, and PET bottles and is ideally suited

for aseptic applications such as baby food, clinical

nutrition, drinkable meals, and special liquid

products that do not require refrigeration.

Service throughout the entire life cycle

In addition to dosing technology, Ampack will be

presenting its newly established after-sales service

with a new service portfolio at interpack. This

includes customizable service agreements ranging

The piston of Ampack's

new dosing technology plunges into

the bottle and guides the product

precisely along the inner wall through

side openings to minimise foaming.


The modular smartFill dosing unit

of the FBL filling machine ensures maximum

filling accuracy for liquid to highly viscous foods.

from spare parts supply and maintenance to wear

parts management and preventive maintenance,

offering customers maximum planning reliability

and minimal downtime. Upon request, Ampack

also carries out maintenance on entire filling

lines. “We consider ourselves a partner

throughout the entire life cycle of the machine.

We even go one step further to ensure the entire

filling line runs smoothly,” says Joachim Riegg,

Director of Service at Ampack.

At interpack, Ampack will highlight its expertise

in hygienic filling and dosing processes with

its extended service portfolio and new dosing

technology. The company will also showcase the

continued development of filling stations as a key

element of modern filling systems.

Visit Booth B29 in Hall 6

at interpack Düsseldorf to meet

the Ampack experts and chat in person.

Thanks to its flexible handling and

sterilisation system, the FBL fills

different bottle formats and

materials while protecting the product.

APRIL 2026


27

The New Era of Functional

Beverages and What Manufacturers

Must Do to Help Brands Win

ArcTeaco, a functional beverage

manufacturer and development

partner, outlined how the

functional beverage market has

shifted from niche to mainstream

and what modern manufacturers

must deliver to help emerging

brands succeed in an increasingly

competitive landscape.

According to Mauricio Mova,

Founder and CEO of ArcTeaco,

brands that succeed are those that

can execute consistently without

compromising on taste, quality,

and reliability - essential factors

for earning consumer trust and

achieving long-term growth.

Functional beverages now represent

one of the most operationally

complex segments in consumer

packaged goods, where strong

concepts alone are no longer

sufficient. To compete and scale

effectively, manufacturers must

offer comprehensive support that

extends beyond production.

ArcTeaco emphasizes that

modern manufacturers must act

as true “idea-to-shelf” partners,

providing end-to-end execution

from initial formulation to retailready

products. Key capabilities

include product development,

compliance and labeling support,

in-house creative services, and

fulfillment infrastructure such

as 3PL and drop-shipping to

facilitate rapid market entry.

The company also highlights the

importance of taste and flavor

stability as primary drivers for

repeat purchases, and notes that

scaling production effectively

requires flexibility across multiple

package formats and strict

adherence to regulatory and quality

standards such as FDA compliance

and GMP-aligned practices.


The Strategic Partnership Between

Fiere Di Parma And Koelnmesse Takes

On Renewed Significance

in The Framework Of The Italy-Germany

Intergovernmental Agreement

Milan, alternating with Anuga. On this basis, the

alliance between Fiere di Parma and Koelnmesse

is expected to further strengthen TUTTOFOOD’s

role as a key European meeting point for

international food & beverage companies, with

the objective of creating two complementary and

non-overlapping European business hubs for the

global food & beverage industry.

In the context of the recent Italy-Germany

intergovernmental summit in Rome, where both

countries reaffirmed their commitment to expanding

cooperation across key sectors, including industry

and agriculture, the strategic partnership between

Fiere di Parma and Koelnmesse takes on even

greater significance for industrial integration and

bilateral ties in the food sector.

The cooperation between the two exhibition

organizers has already delivered tangible results

for TUTTOFOOD 2025. These include +300%

increase in the presence of international top buyers

and +60% increase in foreign exhibitors compared

to 2023, strengthening the Fair’s international

profile and consolidating its role as a European

platform for the food business.

This impact was reflected in the latest edition of

TUTTOFOOD, which recorded 95,000 professional

visitors, hosted more than 3,000 international top

buyers, and welcomed 4,200 exhibiting companies

from 70 countries across 80,000 square metres

of net exhibition space. The event was further

supported by a structured buyers’ programme,

the involvement of international Trade Promotion

Organizations, and a content agenda featuring 64

conferences, seminars and food experiences.

Looking ahead to TUTTOFOOD 2026 (11-14 May,

Milan), around 90% of exhibition space has already

been confirmed, with international companies

accounting for approximately 30% of confirmed

exhibitors, including seven German companies.

Starting in 2026, the partnership between Fiere di

Parma and Koelnmesse will underpin a structural

evolution of the European trade fair landscape:

TUTTOFOOD will take place in even years in

Franco Mosconi, President of Fiere di Parma,

commented: “As Italy and Germany strengthen

cooperation on competitiveness and industry,

trade fairs can act as instruments of economic

diplomacy. Building on Fiere di Parma’s forty

years of experience with Cibus and CibusTEC,

the partnership with Koelnmesse supports a

pan-European trade fair ecosystem in which

TUTTOFOOD and Anuga alternate, enhancing

specialisation through coordinated calendars

and complementary platforms”

Gerald Böse, President & CEO of Koelnmesse

GmbH, said: “Koelnmesse is committed to

building strong, internationally connected trade

fair platforms. Our partnership with Fiere di

Parma exemplifies a coordinated European

approach that expands international reach and

offers exhibitors and visitors clearer, more effective

market access. Together, we are shaping two

complementary business hubs that reinforce

Europe’s leadership in food innovation and trade.”

Antonio Cellie, CEO of Fiere di Parma, added:

“The partnership with Koelnmesse is an accelerator

of internationalisation for TUTTOFOOD,

strengthening connections, matchmaking

and access to global markets through buyers,

distributors and importers. With 30% international

participation from 34 countries already confirmed,

we expect exhibitor participation to grow by 15%

compared to previous editions.”

Thomas Rosolia, Managing Director of

Koelnmesse Italia, said: “Koelnmesse Italia works

to connect Italian companies and international

markets. The partnership with Fiere di Parma

shows how coordinated platforms can be real

engines for growth by facilitating high-quality

business connections and long-term development.

Our alliance is a strategic asset for Italy’s food

industry in a competitive marketplace.”

APRIL 2026


29

Left to right: Fergus Johnson, Taste Director EMEA IMCD, Philip Conway, Commercial & Procurement Director Willows Ingredients,

David Scrivens, Managing Director Willows Ingredients, Paul Hanbury, Managing Director IMCD UK & Ireland, Derek Conway,

European Sales Director Willows Ingredients and Richard Mell, Finance & Operations Director IMCD UK & Ireland (photo: IMCD)

The acquisition will enhance IMCD’s capabilities in specialised health, sports and animal nutrition.

IMCD to acquire Willows

Ingredients to strengthen

its food & nutrition offering

throughout Ireland and the UK

IMCD N.V. (“IMCD” or “Company”), a

global leading partner for the distribution

and formulation of speciality chemicals and

ingredients, announces it has signed an agreement

to acquire 100% of the shares in Willows

Ingredients Group Limited (Willows Ingredients),

a distributor of ingredients serving the food and

nutrition sector with expertise in health, sports

and animal nutrition. The company predominantly

serves customers across Ireland and the UK.

Willows Ingredients, headquartered in Ireland,

will bring an established team of 26 employees

and a long-standing reputation for technical

support and strong customer relationships. In

2024, Willows Ingredients, reported revenues of

approximately EUR 26 million.

The acquisition will expand IMCD’s existing

presence in high-growth food and nutrition

segments. Through the integration of Willows

Ingredients’ supplier partnerships, IMCD will

broaden its portfolio and market access to

customers throughout Ireland and the UK.

Paul Hanbury, Managing Director, IMCD UK &

Ireland, commented, “This acquisition represents an

important step in developing our food & nutrition

activities across the region. Willows Ingredients

has built an impressive portfolio of nutrition

ingredients, and the team brings long-standing

trusted customer relationships and valuable

expertise across Ireland and the UK. By combining

their strengths with IMCD’s global reach and

formulation capabilities, we can create even greater

opportunities for our customers and principals.”

“We are proud of the strong customer

relationships our team has built in the specialised

nutrition space,“ said David Scrivens, Managing

Director, Willows Ingredients. “By joining IMCD,

we gain access to a global platform that will enable

us to support our partners even more effectively.

We look forward to contributing our knowledge

and working alongside our new colleagues to

deliver enhanced solutions for the market.”

The transaction is subject to customary closing conditions

and is expected to close in the first quarter of 2026.


Credit Nuva Frames

Shutterstock

Clinically supported solutions for metabolic,

immune and digestive health on show at Vitafoods Europe

Biotexia announces

new brand identity as part

of strategic growth ambitions

Biotexia has introduced its new brand identity as

it prepares to showcase its clinically supported

ingredient portfolio at Vitafoods Europe (5th-7th

May in Barcelona).

Biotexia is the new name for three health and

nutrition businesses within ABF Ingredients that

have merged. The companies previously operated

as ABbiotek Health, Fytexia and Anzchem, each

contributing unique expertise.

ABbiotek Health brings extensive experience in

biotics that support the microbiome, including

ABBC1, and in degrading histamine through its

adiDAO enzyme. Fytexia offers leading capabilities

in clinically supported polyphenols and peptides,

with products like Promunel, Sinetrol ® and DNF 10

in high demand. Anzchem contributes as a trusted

legacy in fish oil lipids, deep knowledge of the

APAC region, and a strong footprint in Australia

and New Zealand.

As a unified brand, Biotexia delivers natural,

science‐backed ingredients across four key areas:

metabolic, immune and digestive health, while also

innovating to support healthy ageing and vitality.

The merger and new name launch are part of a

strategy for growth in supplements markets.

Laurent Hubert, CEO of Biotexia, said: “The

primary reason for the creation of Biotexia was

to bring together our expertise to serve our

customers at a time when the supplements industry

is undergoing exciting shifts. Each of our three

former businesses offered something valuable,

and by bringing them together we will be able to

innovate and share our scientific expertise more

effectively. Moving forward as Biotexia, our goal is

to expand and play an active part in the continuing

evolution of the global wellness market.”

After many years of attending Vitafoods Europe as

separate businesses, Biotexia will make its debut

as a unified brand at Stand 3B6. As part of the

Vitafoods education programme, Biotexia will

sponsor the Weight Management Spotlight on

7 May, featuring insights on flagship ingredients

DNF 10, a peptide studied for its role in appetite

regulation, and Sinetrol, a natural citrus polyphenol

complex researched for its ability to increase resting

energy expenditure and promote lipolysis. The

company will also present a dedicated session on

6 May in the Nutraceutical Theatre, exploring the

science behind the functional enzyme DAO and

showcasing adiDAO, a diamine oxidase enzyme

developed to support the metabolism of dietary

histamine in the gastrointestinal tract.


New General Level

Health Claim for Soy

in Australia and New Zealand

Barclay, PhD, lead author of the Food Standards

Australia New Zealand (FSANZ) submission.

Under FSANZ regulations, general level health

claims must be scientifically supported, meet

stringent nutrient profiling criteria and can appear

on food labels and associated marketing materials

in Australia and New Zealand.

The U.S. Soybean Export Council (USSEC)

and Soy Nutrition Institute Global (SNI Global)

applaud a new general level soy heart health claim

in Australia and New Zealand. 1 Similar claims

already exist in the United States, 2 Canada, 3 and

Japan, 4 further reinforcing soy protein’s role in

supporting heart health worldwide.

The approved claim states: “Consuming 20–25

g of isolated soybean protein from foods or

beverages daily, as part of a healthy, balanced

diet, contributes to heart health by supporting

healthy cholesterol levels.”

Isolated soy protein, derived from soybeans,

contains 90% protein and is a high-quality

protein, providing all nine essential amino acids

in the amounts needed by children and adults. 5

It can enhance the nutritional value of foods and

beverages such as bars, cereals, baked goods, meat

alternatives, and fortified plant-based milks. Just

one to two servings of soy foods per day—like a

soy protein bar (~17g protein) or beverage (15–20g

protein)—can provide 20–25g of soy protein.

Heart disease remains a global health concern,

and abnormal cholesterol levels are a key

risk factor. 6 Research supports soy protein’s

cholesterol-lowering effects. 7 Soy foods promote

heart health by providing high-quality protein

that helps reduce total and LDL cholesterol while

being naturally low in saturated fat.

“Around 60% of Australian adults and a significant

portion of New Zealanders have abnormal blood

lipid levels; therefore, a soy-inclusive diet presents a

practical nutrition strategy to help maintain optimal

cholesterol levels and heart health,” said Alan

“The recognition of soy protein’s heart health

benefits reinforces the value U.S. Soy delivers,

from farmers growing sustainable soybeans to

companies producing nutritious soy foods and oil

worldwide,” said Will McNair, USSEC’s Director

of Soy Foods and Oil.

IFF’s Food Ingredients business unit supported the

advancement of this general level health claim,

underscoring its commitment to expanding the

accessibility and impact of soy-based nutrition

across Australia and New Zealand. IFF will lead its

implementation across the region.

1

Food Standards Australia New Zealand,

Notified Food Health Relationships to Make a

Health Claim, January 2026

2

Code of Federal Regulations, title-21/

section-101.82, October 1999

3

Summary of Health Canada’s Assessment

of a Health Claim about Soy Protein and

Cholesterol Lowering, Government of Canada,

March 2015

4

Food for Specified Health Uses (FOSHU),

Ministry of Health, Labour and Welfare,

Approved FOSHU Products Chart, Retrieved

February 2026

5

Hughes, G.J., Ryan, D.J., Mukherjea, R.

and Schasteen, C.S., “Protein digestibilitycorrected

amino acid scores (PDCAAS) for soy

protein isolates and concentrate: Criteria for

evaluation,” J. Agric. Food Chem., 59, 12707-

12712. Dec 2011.

6

Soy + Heart Health, United Soybean Board,

July 2022

7

The Journal of Nutrition, Blanco Mejia S,

Messina M, Li SS, Viguiliouk E, Chiavaroli

L, Khan TA, Srichaikul K, Mirrahimi A,

Sievenpiper JL, Kris-Etherton P, Jenkins

DJA. A meta-analysis of 46 studies

identified by the FDA demonstrates that soy

protein decreases circulating LDL and total

cholesterol concentrations in adults. J Nutr.

2019;149(6):968-981. doi:10.1093/jn/nxz020.

APRIL 2026


33

Sidel masters packaging and

line complexity at interpack 2026

At interpack 2026, Sidel will demonstrate its expertise in the Food, Home Care,

Personal Care and Beverage markets. Visitors will be invited to explore

the latest innovations, from complete lines to high-efficiency equipment,

designed to master growing packaging and production complexity.

Backed by advanced engineering and proven line expertise, the company will

introduce smart, user-focused technologies that enhance productivity and flexibility.

With a deep understanding of market needs,

and over 40 years in complete lines for alcoholic

and non-alcoholic producers, Sidel comes

to interpack with a renewed commitment to

delivering complete line solutions and smart

systems tailored to the demanding needs of

producers in the edible oil, sauces and dressings,

home and personal care key categories.

Delivering value to every stakeholder, from line

managers and operators to maintenance teams,

Sidel addresses complex requirements, delivering

higher equipment, line availability and efficiency.

Thanks to advanced engineering, comprehensive

project management, top-class equipment and

smart line services, Sidel provides a seamless

experience that empowers customers to run their

packaging lines with confidence and peace of mind.

Showcasing complete line expertise

Visitors will be invited to explore Sidel’s turnkey

complete line solutions, designed to streamline

operations and deliver seamless efficiency for

the Beverage, Food, Home and Personal Care


producers. Covering every stage from design

through installation and ongoing support, these

integrated systems maximise performance and

minimise downtime, with expert teams tailoring

each line to the specific needs of every customer.

Davide Sighinolfi, VP of Food, Home and Personal

Care commented, “At Sidel, our complete line

expertise is a key driver in helping customers across

market categories such as edible oil, sauces and

dressings and home care. Our deep experience

in managing bottles of any material, shape or

resistance enables us to deliver the performance,

reliability and flexibility brand owners expect.”

“In addition to our overall PET expertise and

‘conversion to PET support’, Sidel continues to

be a trusted partner across an extensive variety

of categories. Whether cartons, tubes, or flexible

pouches, we master packaging complexity through

a top-class equipment portfolio enhanced by

advanced smart technologies and user-focused,

safe automation, ensuring consistent value and

operational excellence for our customers.”

Driving higher productivity with nextgeneration

equipment innovations

Sidel will present its complete line capabilities

alongside technologies such as Cermex

RoboSELEX and RoboAccess_Pal S. Together,

these solutions illustrate how the company supports

customers in achieving stable product flow, smooth

changeovers and long-term production agility.

Following the successful launch of the Cermex

ProSelex ® at interpack 2023, Sidel will introduce

its latest system, the Cermex RoboSELEX, which

APRIL 2026


35

will make its premiere with live demonstrations at

the booth during interpack 2026.

The Cermex RoboSELEX is a state-of-the-art robotic

collating system designed for case packers, offering

flexibility and accumulation-free operation. This

next-generation solution enables seamless handling

of lightweight bottles in unlimited shapes and batch

configurations, ensuring an ultra-smooth, continuous

product flow without compromising high-speed

performance (up to 320 products per minute).

The RoboSELEX builds on the strengths of the

ProSelex solution by ensuring that containers

are handled with complete integrity while also

delivering the agility today’s Food, Home and

Personal Care lines require. Its changeover process

has been engineered for repeatability and speed,

typically taking from as little as one minute for

collation changes to two minutes for a different

bottle format, so that operators can move between

batches with minimal disruption.

At the same time, the system’s streamlined

mechanical design reduces the number of parts

involved, which not only simplifies ingoing

operation but also helps cut costs and shorten

time-to-market when introducing new formats.

Enhancing end-of-line efficiency with

agile palletising

Sidel will also showcase its compact, agile palletising

unit, RoboAccess_Pal S. As a new feature, the

machine displayed at the booth includes an

elevating column, which enables the system to now

reach pallet heights of up to 2200mm.

The cell maintains its key characteristics, operating

at speeds of up to 11 cycles per minute, while

handling a payload capacity of up to 25kg with

ease. Despite this capability, it remains compact,

with a footprint designed to fit seamlessly into

production spaces of less than 12m² for two

stations and 8m² for a single pallet station.

This efficient layout supports quick installation

and contributes to the system’s short payback

time, making it an attractive choice for producers

looking to stop manual palletising while seeking for

both agility and return on investment. To further

improve producers’ autonomy, the PalDesigner ®

pallet pattern management and creation tool is

available from the machine HMI, giving users an

intuitive way to build and adjust patterns without

adding complexity and time.

On stand, visitors can also explore Sidel’s latest

aseptic innovations, including the Aseptic Predis

X4, showcased as part of complete aseptic line

solutions designed for safe, efficient production.

They can also discover the EvoBLOW Laser, a nextgeneration

blowing technology that demonstrates

how Sidel is driving higher performance and

sustainability at the core of PET bottle production.

Hall 13, Booth B47: 7-13 May,

Düsseldorf, Germany.


UPM and Paramelt introduce

bio-based food packaging concept

UPM Specialty Materials and Paramelt have

jointly developed a bio-based and paper-based

food packaging concept. It provides strong grease

protection and improved end-of-life performance,

making it particularly suitable for bakery, fast food

and convenience applications. UPM’s advanced

barrier base papers combined with Paramelt’s

innovative bio-based heat-seal and barrier

technology deliver a recyclable1 paper-based solution

with the grease barrier and sealing performance

required for food applications. The components have

been individually validated as home compostable2,3.

“Our collaboration with Paramelt enables us to

offer a bio‐based packaging concept with strong

grease protection and proven performance on

packaging lines. Achieving this level of grease

resistance at such low coat weights is highly

challenging even with fossil-based coatings, and

the combined concept of our barrier base paper

properties and Paramelt’s bio-based coating

delivers exceptional performance,” Christiane

Laine, Senior Researcher, UPM Innovation.

The co-creation concept pairs UPM Solide

Lucent or UPM Prego papers, specifically

engineered as a base for barrier coatings, with

Paramelt Aquavate Bio SB 2383, a water-based

coating formulated exclusively from biodegradable

components. Together, these materials create a

functional packaging solution suitable for a wide

range of food products, including bakery, graband-go,

and other dry or greasy goods.

The collaboration demonstrates how the coating

integrates efficiently with UPM’s papers engineered

for barrier coatings, enabling low coat weights and

reliable performance on existing packaging lines,

such as VFFS (vertical form fill seal) lines.

“Brand owners and converters are seeking

scalable technologies that integrate easily into

current production setups. Aquavate Bio SB

2383 is a bio-based and biodegradable coating

designed for reliable performance on standard

coating processes and existing converting lines,

enabling a practical shift toward recyclable, home

compostable fibre-based solutions,” Leon Krings,

Business Development Manager, Packaging

Coatings & Adhesives, Paramelt.

Samples of the solution will be available at Interpack

2026 at UPM Specialty Materials’ stand in Hall 8A,

Stand 29 and at Paramelt’s stand Hall 7, A02B.

APRIL 2026


37

Paulig to sell Risenta to Midsona,

sharpening its focus

on World Foods and Tex Mex

Founded in 1940, the Risenta brand has a

long heritage and today offers a broad range

of products sold on the Swedish market,

including seeds and kernels, specialty flours

and breakfast products. Over the years, the

brand has become a well known name among

Swedish consumers. The Risenta brand has

been part of Paulig since 2015.

Paulig has agreed, through its subsidiary Santa Maria AB, to sell

the Risenta brand, its intellectual property and related business

to the Swedish consumer goods group Midsona AB (publ.). The

decision is part of Paulig’s strategy to sharpen focus on the World

Foods and Tex Mex categories that drive the company’s long

term growth. The agreement was signed on 31 March, and the

transaction is planned to be completed on 1 June.


“Paulig’s growth and results are primarily driven by

World Foods and Tex Mex, and this is where our

ambition lies going forward. Selling Risenta allows

us to further sharpen our focus, while ensuring

that the loved Risenta brand continues to develop

where the strategic fit is strong”, says Lenita

Ingelin, SVP Branded Business Area at Paulig.

Midsona is a Swedish consumer goods group operating

in Europe that develops and markets brands within

health and well being, with a focus on sustainability.

The acquisition of Risenta strengthens Midsona’s

existing offering and supports its growth ambitions.

“Risenta is a well established brand with strong

consumer recognition and a clear positioning. We

see a strong strategic fit with our portfolio and

are confident that Risenta will continue to develop

and grow as part of Midsona”, says Henrik

Hjalmarsson, President and CEO at Midsona.

The transaction includes the Risenta brand,

intellectual property, business and related production

lines. The parties will work closely together during the

transition period to ensure continuity for customers

and partners. The transaction does not include the

transfer of Paulig or Santa Maria AB employees.

The completion of the transaction is subject to approval from the Swedish Inspectorate of Strategic Products.

APRIL 2026


39

GELITA

Champions

“BE ACTIVE!”

at SupplySide

Connect with

Innovative

Collagen

Solutions

and Delivery

Formats

As consumer demand continues to shift

toward proactive wellness and lifestyle-focused

nutrition, GELITA is empowering brands with

versatile, science-backed ingredients that help

consumers look, feel, and perform at their best.

Its comprehensive Bioactive Collagen Peptides

(BCP ® ) and gelatin portfolio enables targeted

support for joint mobility, recovery, beautyfrom-within,

and overall vitality.

“Consumers today expect more from their

nutrition—functionality, convenience,

and efficacy,” said Angie Rimel, - Product

Promotions Manager at GELITA. “Our

solutions are designed to meet those

expectations, delivering both performance

benefits and formulation flexibility.”

Driving Innovation in Functional Formats

A key focus for GELITA at SupplySide Connect

is enabling innovative delivery formats that

align with modern consumption habits. From

functional beverages and powders to gummies

and fortified foods, GELITA’s ingredients offer

neutral taste, low-dose efficacy, and excellent

compatibility with other actives—making them

ideal for combination products.

GELITA’s gelatin portfolio further supports

advanced delivery systems, including solutions

for controlled release, targeted nutrient

delivery, and improved bioavailability. Whether

developing protein-enriched, reducedsugar

gummies or optimizing supplement

GELITA is bringing its

“BE ACTIVE!” philosophy

to SupplySide Connect,

showcasing a portfolio of

bioactive collagen peptides

and gelatin solutions

designed to support today’s

active, health-conscious

consumers across beauty,

sports nutrition, healthy

aging, and better-for-you

applications


performance, GELITA provides tailored

functionality to meet diverse formulation needs.

Spotlight on OPTIBAR ®

for Next-Generation Protein Bars

Among the highlights at the show is OPTIBAR ® ,

GELITA’s collagen protein solution specifically

developed for high-protein bars. OPTIBAR ®

helps manufacturers overcome common

formulation challenges such as hardening,

brittleness, and stickiness over shelf life.

The result is a bar with superior texture,

stability, and sensory appeal—combined

with the nutritional benefits today’s active

consumer’s demand.

“Health benefits may drive initial interest, but

taste and texture drive repeat purchase,” said

Natalie Leuwer, Global Category Manager

– Food & Beverage Specialties at GELITA.

“OPTIBAR ® enables manufacturers to deliver

on both—combining high-performance

nutrition with the indulgent experience

consumers expect from a protein bar.”

Expert Insights: Navigating

the MAHA Advantage

GELITA will also contribute to the educational

program at SupplySide Connect. Natalie

Leuwer will participate in the ConnectEd Brief,

“The Developer’s Edge: MAHA Advantage,”

led by Audarshia Townsend, Content Editor of

SupplySide Food & Beverage Journal.

This session will explore how evolving MAHA

policies and consumer attitudes are reshaping

product development and creating new

opportunities for forward-thinking brands.

2025 OPTIBAR ® - Ingredient Idol Winner

Experience GELITA at SupplySide Connect

At GELITA, innovation goes beyond ingredients.

With deep expertise in formulation and

application development, the company partners

with brands to bring differentiated, consumercentric

products to market.

Visit GELITA at SupplySide Connect in

Secaucus, NJ, on April 14–15 to discover

how “BE ACTIVE!” is shaping the future of

nutrition through targeted functionality and

flexible delivery formats.

APRIL 2026


41

Anuga FoodTec 2027 reports

early booking record - two thirds

of the area already allotted

• High booking status

• Top returnee rate

• International key

players on board

Anuga FoodTec is sending a strong signal to the

international food and beverage industries: two

thirds of the exhibition area for 2027 have already

been allotted. Never before have we received so

many area reservations so long before the start of

the event. The booking status marks a peak and

underlines the great industry confidence in the

leading international trade fair.

Early confirmations, strong returnee rate

Around 75 percent of applications up to now

involve companies that already exhibited in

2024. According to the status today, a total of

more than two thirds of the exhibition area for

2027 has been allotted. This extraordinarily

early and broad commitment sends a clear signal

of quality to the market and improves planning

security for all participants.


International key players,

new participants and returnees

The circle of exhibitors to date includes, among

others, Handtmann, Vemag, JBT, Marel, Fortifi,

Seydelmann, GEA, Krones, Alpma, ProXES,

Florin, Ulma, Aetna, Duravant, Multivac, Weber,

Siemens, G. Mondini, IMA, ifm Beckhoff, Stäubli,

Schneider Electric, CSB-System, Regal Rexnord,

Forbo Siegling, Westfalia, Movexx and Aicon XRay.

New are, among others, manufacturers like Epson,

Sticomax, Schindler & Wagner, BEMA, Borncut and

Gulftech. Returning are, among others, Ecolean,

Bizerba, Ecolab, PDT Group, Air Liquide and Grote.

“We are very pleased at the strong interest and the

broad and extraordinarily early commitment of the

exhibitors. In connection with the high returnee

rate, especially on the part of the global key

players, this impressively underlines the innovation

power of the industry and the importance of Anuga

FoodTec as a leading international trade fair”, notes

Roland Thiemann, Director of Anuga FoodTec.

Outlook

The booking rate speaks for the high relevance

of the trade fair in the industry and guarantees

a strong and, above all, international field of

exhibitors for the event. Leading providers along

the entire process chain are represented, while new

participants expand the portfolio. Trade visitors can

look forward to a diverse and technology-driven

trade programme, powered by the DLG, with

innovative knowledge and participation formats

that convey important impulses for a dialogue

across industries. The focus is thereby particularly

on the key theme of “Navigate Complexity”.

Companies that are planning their presence at

Anuga FoodTec 2027 still have the possibility to

apply and can secure attractive placement options

in the hall layout when they decide early.

Anuga FoodTec 2027 takes place

from 23 to 26 February 2027 in Cologne.

APRIL 2026


43

CIMMYT and Uzbekistan

Strengthen Partnership to Advance

Climate-Resilient Wheat Systems

The Government of

Uzbekistan and CIMMYT sign

a Letter of Intent to support

wheat sector modernization

and food securit.

The Government of Uzbekistan and CIMMYT

have signed a Letter of Intent (LoI) to strengthen

collaboration on wheat sector development, with

a focus on boosting productivity, enhancing

resilience to climate change, and supporting

national food security priorities.

The agreement reflects a shared commitment

to advancing science-based solutions and

strengthening institutional capacity to address

evolving challenges in agricultural production. It also

marks a significant step in advancing CIMMYT’s

engagement in Central Asia through closer

collaboration with national partners and institutions.

The signing follows a high-level visit by a

Government of Uzbekistan delegation to

CIMMYT’s headquarters in Texcoco, where

representatives engaged with CIMMYT’s senior

leadership, scientists and technical teams across

key research platforms

During the visit, the delegation toured the

Wellhausen-Anderson Genetic Resources Center

and the Carlos Slim-Helú Bioscience Research

Complex, gaining insight into advanced genomic

capabilities and global wheat diversity that

underpin climate-resilient crop development.

The delegation also had the opportunity to see

firsthand how CIMMYT’s research translates into

real agricultural outcomes, including through

the organization’s longstanding partnerships

with Mexican farmer associations, a model that

illustrates how science-based innovation can be

scaled to benefit farming communities.

“This partnership marks an important step for

CIMMYT to work alongside the Government of

This partnership marks an

important step for CIMMYT

to work alongside the

Government of Uzbekistan

in advancing agricultural

development in a region

central to global food systems”

Sharon Burke, Chief Engagement

Officer of CIMMYT


Uzbekistan in advancing agricultural development in

a region central to global food systems,” said Sharon

Burke, Chief Engagement Officer of CIMMYT.

“It is about building a lasting collaboration rooted

in innovative science and a shared commitment

to food security. Drawing on our long-standing

experience, including in developing drought-tolerant

varieties, CIMMYT is well positioned to support

Uzbekistan in addressing its agricultural priorities

while ensuring farmers have the tools they need to

feed communities today, in 2050, and beyond.”

“This partnership comes at a critical time, as

Uzbekistan and the wider region face growing

challenges linked to climate change, water scarcity,

and agricultural sustainability,” said Professor

Shukhrat Otajonov, Director of the Uzbek Ministry

of Agriculture’s Center for Seed Development. “We

are committed to strengthening our agricultural

systems through science and innovation, while

building on existing knowledge to deliver more

resilient, productive crops. Our cooperation with

CIMMYT will be instrumental in advancing these

efforts, supporting farmers, strengthening food

security, and extending impact across Central Asia.”

The collaboration is expected to support a range

of joint efforts, including the modernization of

breeding programs, the development of advanced

laboratory capacity, the promotion of climateresilient

agronomic practices, the strengthening of

seed systems, and the development of evidencebased

policy frameworks to support Uzbekistan’s

wheat sector transformation.

CIMMYT brings decades of experience in

crop improvement, capacity development, and

international research collaboration, supporting

countries in building more productive, resilient,

and sustainable food systems.

APRIL 2026


45

Cargill demonstrates its growth

ambition in the Turkish market

with its new premium

chocolate brand VANOVA

from ganache and praline to coating and ice cream.

VANOVA recipes were developed by master

chefs at the “House of Chocolate,” Cargill’s global

concept center in Belgium, along with Cargill’s

R&D experts. Standing out with its clean formula

containing 100% cocoa butter, VANOVA offers

chefs creative freedom in every application—from

delicate decorations to dense ganache—thanks to

its ideal fluidity and perfect tempering properties.

VANOVA, a premium professional

chocolate brand produced by combining

Cargill’s global expertise with its longstanding

experience in Türkiye, offers

consistent performance, superior quality,

and versatile use in every application.

VANOVA proved its suitability for Turkish taste

preferences by winning the appreciation of chefs in

a study conducted with 200 chefs by independent

research company Akademetre Research.

Cargill has introduced its premium chocolate brand

VANOVA, specially developed for professional

chefs, pastry chefs, and the HoReCa sector, to

the Turkish market. Reflecting Cargill’s approach

to innovation, quality, and chef-focused product

development, VANOVA brings together the

company’s global cocoa and chocolate expertise

with the needs of professionals in Türkiye.

Carrying the heritage of a brand rooted in 1880s

Antwerp, Belgium, VANOVA is now produced

in Türkiye with the assurance of Cargill’s global

cocoa supply chain and chocolate expertise.

Addressing one of the biggest challenges in

professional kitchens—batch-to-batch quality

inconsistency—VANOVA guarantees the same

flavor profile, the same fluidity, and the same

superior performance with every use.

The brand’s couvertures—Black Diamond 55 (dark),

Coral 35 (milk), and Pearl 29 (white)—are designed to

deliver flawless results across all pastry applications,

Cem Beysel, Senior Director of Functional

Systems and Strategy at Cargill Food META

(Middle East, Türkiye, and Africa)


results in ganache and coating applications.”

Yıldız also noted that VANOVA is suitable for

professional kitchen use, offers stable quality,

and delivers strong price/performance value. He

added that they will continue to use VANOVA in

different recipes and maintain their collaboration.

The most reliable assistant for professionals

Cem Beysel, Senior Director of Functional Systems

and Strategy at Cargill Food META (Middle East,

Türkiye, and Africa), stated regarding the launch:

“Professional chefs and artisan chocolate makers

in Türkiye demand products they can rely on—

technically superior and, above all, consistent—

while showcasing their creativity. VANOVA is

designed to directly meet this need. By combining

Cargill’s global cocoa expertise with our meticulous

production standards, we aim to become one of

the most reliable partners for professionals.”

Chef İbrahim Yıldız

Chef İbrahim Yıldız, who tested the product in his

kitchen, commented:

“The product overall performed above our

expectations. It has a balanced profile that can

easily be used in various recipes. Tempering is very

important for us, and in this respect, the product’s

workability was remarkably good. It delivered stable

and reliable results in terms of texture, shine, and

snap. Additionally, its melting and fluidity structure

allowed us to achieve homogeneous and smooth

“VANOVA is more than just a chocolate; it is

a creative solution partner designed for chefs,”

Beysel added. “With its reliable performance and

versatility across applications, VANOVA will

inspire Turkish chefs and empower them to take

their work to the next level.”

APRIL 2026


47

The cocoa-free and vegan hit bar

Fazer Taste the Future

Raspberry Dream returns to stores

In the coating of the Taste the Future Raspberry

Dream wafer bar, Fazer has replaced cocoa with

Finnish rye. The limited edition launched in

summer 2025 was the first cocoa-free innovation

produced on an industrial scale at Fazer’s

confectionery factory in Vantaa.

The first production batch sold out immediately, and

now the cocoa-free wafer bar will be produced in

significantly larger quantities. The product will arrive

in all major retail stores across Finland as well as at

Fazer’s online shop, Fazer Store, during February.

Fazer’s delicious cocoa-free and vegan

innovation, the Taste the Future

Raspberry Dream wafer bar, will

return to retail stores in February

2026. The newcomer, which quickly

became a consumer favourite, sold

out last summer when Fazer first

launched it in Finland and Sweden.

“People have found it hard to believe that the

coating of the Taste the Future Raspberry Dream

wafer isn’t chocolate. Even more surprising is that

the product uses Finnish malted rye, which creates

a roasted, cocoa-like flavour. Many have asked us

to bring this unique innovation back, and now the

bar is returning,” says Heli Anttila, VP, Product

Development at Fazer Confectionery.

A consumer survey conducted via the QR code on

the Raspberry Dream packaging received nearly

800 responses. The crispy wafer combined with the

soft raspberry and vanilla filling received extensive

praise. 70% of respondents found the cocoa-free

product very interesting, and more than 90% said

they would purchase the bar again after tasting it.

Fazer is developing the chocolate

of the future

Climate change poses an increasing threat to the

availability of raw materials, particularly in cocoagrowing

regions. As part of its sustainability work,

Fazer is actively seeking resilient solutions for

the future of food systems through its Taste the

Future innovation programme, which for several

years has focused on developing entirely new,

alternative raw materials.

“Our goal is to build sustainable food solutions so

that chocolate and other treats can continue to

be enjoyed even in changing future conditions.

The Taste the Future Raspberry Dream bar is

an example of our efforts to create entirely new

kinds of products for future generations – without

compromising on taste or texture,” Anttila explains.

Replacing cocoa with a grain-based raw material

is not Fazer’s only pathway. The company is

also exploring additional technologies that could

support the future of cocoa.

Fazer Taste the Future Raspberry &

Vanilla Wafer, 21 g

• Grain-based wafer bar. No cocoa used; instead, it

contains 10% malted rye.

• Flavour: fresh raspberry and vanilla with a soft

texture.

• Grains sourced from the Lahti region.

• Fazer uses only Finnish rye and oats in its

production.

• Vegan and palm-oil free.

• Manufactured on a line that also processes milk

chocolate products.


Bakery China 2026 to Kick Off

in Shanghai in May,

Spotlighting Global Innovations

for the Baking Industry

will host more than 2,200 exhibitors from over 70

countries and regions, showcasing tens of thousands

of products and attracting nearly 400,000

professional visits from more than 130 countries,

including leading brands across the industrial baking,

chocolate, and other related food value chains.

From May 20 to 23, under the theme

“Innovate Beyond • Premiere Fusion

• Link Future,” the global baking

community will gather at the National

Exhibition and Convention Center in

Shanghai for Bakery China 2026, the

28th edition of the event. Organized

by the China Association of Bakery

& Confectionery Industry and Bakery

China Exhibitions, the event will return

at an unprecedented scale, bringing

together industry professionals to push

the boundaries of bakery craftsmanship.

“With nearly 30 years of history, our platform has

become a cornerstone of the baking industry as we

continue building a global hub that advances the

baking ecosystem and brings new ideas to market

each year,” said Zhang Jiukui, president of the China

Association of Bakery & Confectionery Industry.

“Bakery China 2026 will offer insights into market

trends, consumer shifts, and emerging innovations,

helping shape the industry’s future,” he added.

This year’s edition will expand significantly in scale

and participation, with exhibition space exceeding

330,000 square meters across 13 halls. The event

The exhibition also marks a new level of global

reach, with international brands accounting for

over 20% of exhibitors. National pavilions from

Germany, Italy, and Japan will appear alongside

emerging brands from Belt and Road partner

countries. Overseas visitor pre-registrations have

increased by 30% year-over-year, further reinforcing

the exhibition’s position in the global baking market.

In a landmark move, Bakery China 2026 will host

an inaugural forum supporting Chinese companies’

global expansion, offering strategies on regulatory

compliance, supply chain adaptation, and brand

localization. The exhibition will also feature

thousands of product launches across raw materials,

processing technologies, and business models.

To further highlight the theme, the event will

feature a week-long initiative dedicated to new

product releases, including an innovation-focused

competition and the launch of Bakery China’s

industry handbook. Specialized zones spotlighting

healthy, pre-made, and smart manufacturing

trends will highlight key shifts shaping the sector.

Beyond the trade floor, activities including

professional competitions, live masterclasses, guided

tours, and a coffee & bread festival will bring trade

exchange, trend insights, and networking together.

The upgraded iBakeryChina digital platform now

fully bridges the physical and digital divide, offering

a unified, cross-channel environment engineered to

streamline global supply chain integration.

Bakery China 2026 will debut the China Chocolate

Industry Exhibition alongside the 2026 China

Chocolate Industry Forum, showcasing the full

value chain from cocoa to finished products, with

leading brands across the entire chocolate industry.

From August 27 to 29, Bakery China will expand

overseas for the first time with the launch of

Bakery ASEAN in Jakarta, Indonesia, exploring

new opportunities in the regional baking market.

Inspired

by the nature

NOVEMBER - DECEMBER 2024

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Food & Ingredients International April 2026

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