food Marketing

2/26 

Vol. 40 • 31377 

ISSN 0932-2744 

Cover: 

Plant based fish 

Precision and reliability in 

alternatives 

food Marketing & Technology • April 2026 

dairy processing 

Understanding CCPs 

for better contaminant 

detection 

Robots as quick and 

nimble helpers

isbon 

XXI International Trade Fair 

for Savoury Snacks & Nuts 

Move your 

business 

forward 

at the worldwide fair 

for savoury snacks 

➝ Trends 

➝ Tastes 

➝ Technologies 

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➝ Customers 

FIL EXPO 

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17–18 June 

2026 

Enquiries 

veronica@esasnacks.eu 

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Editorial 

Does the consumer trust the food 

industry? 

Since I was invited to sit in the jury 

for the Vitafoods Innovation Awards, 

I have benefited from working with 

experts in very different fields and 

profited from their experience. One 

of these colleagues is Dr. Velamur 

Krishnakumar, an Indian based in 

Geneva in Switzerland. Known in the 

industry as Krishna, he has worked in 

the food industry for over 40 years. As 

part of this years 40th Anniversary of 

Food Marketing & Technology I took 

the chance to find out more about 

this long timeline and asked how the 

industry has changed. Krishna had a 

lot to say and the full interview can be 

found on page 10 in this issue. 

What has changed in the last 40 years? 

“As far as Europe is concerned, we can 

divide the food industry into two parts: 

before the formation of the EU and 

post-EU formation. There are different 

trends in the two different eras. If you 

take the American food industry, that 

can be split as pre-2000 and post- 

2000. Pre-2000 was the time when 

the entire dynamics were based on 

economics, that is, how to deliver the 

cheapest calories. That was the driver. 

This was a post-war need. This changed 

by 2000 when the Americans realised 

that cheap calories came at a cost of 

obesity and other health-related issues, 

which in turn has started to cost the 

American economy enormously. The 

American government then decided, 

that they need to change the focus from 

an economic-based food industry to a 

social-based food industry.“ 

In many conversations with family and 

friends, there seems to be a lack of 

trust with the food industry. Has this 

changed over the last years? 

“Absolutely. In fact, I would say that 

declining consumer trust in the food 

industry, particularly in the West 

and more particularly in Europe, has 

actually revolutionised the food 

industry. Previously, everyone was 

driving towards reducing costs, 

increasing taste, increasing shelf-life, 

only technical and sensorial aspects. 

But now there are other issues, which 

are not logical, but very much present 

for which the industry has to find a 

solution. The food industry has given 

up its responsibility to educate the 

consumers on the main issues with 

the European consumers for the last 

50 years. Consumers don’t trust the 

food industry. Look at the horse meat 

scandal in the lasagna. Actually, the 

meat was very tasty and it was safe. The 

whole problem came about because 

consumers felt their trust was broken.“ 

How do you see the food industry in 

the future? 

“I would say food science is fundamental 

to the future. Food generally can 

be consumed through three routes 

in general. One, you buy the basic 

ingredients and cook at home. Two, use 

Ian Healey 

Editor-in-Chief 

food service in the various ways. You go 

to the restaurant; you order deliveries. 

And three is buying processed foods, 

which is where food science has a 

major role.“ 

It all sounds very complicated, even 

depressing! 

“True, but that is all wrong. Food for me 

is fun. Food for me is friendship. It’s 

religion. It’s passion. Food is so many 

other things in my life. It’s everywhere. 

And that is why I think we need to move 

away from the nutrition perspective.“ 

That is a vision we share and can enjoy 

together. Next month in Barcelona, for 

example. 

Sincerely 

If you like it – subscribe! 


food Marketing & Technology • April 32026

International Magazine June 2020 ISSN 2628-5851 

Magazine April 2020 ISSN 2628-5851 

2/20 

1/20 

Contents 

Subscribe now… 

Ingredients: Hydrocolloids in Pet Food, Acacia Gum's Versatility, Antioxidants 

Processing: Optical Sorting, Gentle Cooling, Removing Risks in Food Safety 

Packaging: Pouches and Printing, Sustainability, Choosing the Right Bags 

Marketing: Ask the Vet, Company News, Updates From the Fairs 

Ingredients Indispensable Fatty Acids, Dietary Fiber for Pets, Yeast 

Processing HPP Technology, Extruding Fish Feed, Encapsulation 

Packaging Canning, Recyclable Bags, Cartons 

Marketing The Vet's Corner, News from Fairs and Firms 

PetFood PRO magazine wants to 

emphasize the high level of quality 

and care in the production of pet food 

through the choice of ingredients, the 

choice of technology and the choice 

of packaging materials. 

food Marketing & Technology April 2026 

3 Editorial 

42 Impressum 

Ingredients 

10 Looking Back and Looking Forwards: A Lifetime in the 

Food & Beverage Industry 

13 Nature and Science-inspired Flavors and Preservation 

Solutions for Food and Pet Nutrition 

14 No Catch! Plant-based Fish Alternatives for a 

Sustainable Future 

16 Artificial Intelligence in Product Development 

19 Mediterranean Plant Power for Beauty and Healthy 

Ageing 

20 Be Active!: Collagen Solutions for Active Ageing 

21 Science and Sensory Differentiation to Drive Brand 

Growth 

Processing 

International Magazine April 2019 ISSN 2628-5851 

Technology & Marketing 

1/19 

Recycling is 

teamwork 

International Magazine October 2019 ISSN 2628-5851 


2/19 

xxx 

6 Precision you can Trust, even when Dairy 

Processing gets Challenging 

22 Focus on Drive Solutions for the Processing and 

Packaging Industry 

24 Inspect + Protect: Understanding Critical Control 

Points for Better Contaminant Detection 

26 100 Days before EU Regulations around Listeria 

tighten for UK Food Factories 

28 Precision and Flexibility using Pan-based Lines 

Ingredients Joint Health & Mobility, Yeast Extracts, Fiber 

Processing Batch & Continuous Mixing, Optical Sorting, Extrusion 

Packaging Pouches, Bags & Sacks, Tubs, Coding 

Ingredients Blueberries, Fiber, Seafood, Microencapsulation 

Processing Extrusion, Pumping and Dosing, Pellet Production 

Packaging Flexible Wet Packaging and Sleeving, Pouches for Treats 

Marketing Showcase India, Interzoo 2020 Preview 

Packaging 

31 Next Generation Touchscreen Boosts Food Safety 

32 How to Reduce Packaging Costs Permanently 

33 NeXt system Architecture for Holistic Concept for the 

“Factory of the Future” 

35 Urschel set to Reveal a New Cutting Concept 

36 Quick, Nimble Helpers 


www.harnisch.com 

Departments 

39 IFT FIRST Annual Event and Expo 

41 Calendar of Events 

42 Index 

43 Fax 

4

food Marketing & Technology • April 2025 

Vol. 40 • 31377 

ISSN 0932-2744 

2/26 

Cover: 

In milk processing, precision, hygiene, 

and process reliability are essential— 

even under challenging conditions such 

as limited space, foaming, condensation, 

or varying cleaning procedures. Our Cover 

Story demonstrates how these requirements 

can be met in practice: through 

compact, easy-to-use, and standardized 

measurement technology that integrates 

seamlessly into existing processes. 

5-7 May 2026, Fira Barcelona 

Cover: Precision and relia- 

bility in dairy processing 


alternatives 



detection 


nimble helpers 

Our Cover Story starts on page 6. 

Cover: Endress+Hauser 

More to 

Fish Alternatives 

Global fish production is under increasing pressure, with overfishing, 

climate change and the destruction of marine habitats 

threatening long-term supply. Compared to plant-based meat 

products, the market for fish alternatives is still relatively underdeveloped, 

which means there is considerable potential for 

innovation. See the article on page 14. 

Critical Control Points 

In food production, contamination risks exist at every stage, from 

goods-in to final packaging. Identifying where to detect those 

risks is vital to protect consumers and to prevent further contamination 

downstream, avoid equipment damage, reduce waste, 

and preserve profit. The earlier a contaminant is identified, the 

less value has been added to the product, minimizing both product 

loss and rework costs. See page 24. 

Robots in Packaging 

Many notions exist about robots, but few of them correspond to 

today’s reality. This is especially true when it comes to consumer 

goods: anyone looking for humanoid robots with legs, arms and a 

rudimentary face will be disappointed. Integrated into packaging 

lines, robots perform more tasks than any human could ever 

manage. Find more on page 36. 

food Marketing & Technology • February 2016 

The world’s 

nutraceutical 

event is bigger 

than ever 

Vitafoods Europe returns for its biggest 

event to date. With an expanded show 

floor, there are more opportunities 

than ever to discover what’s next in 

nutraceuticals. 

30,000+ expected attendees 

Connect with thousands of 

global nutraceutical buyers, 

suppliers and experts 

Discover new products, innovations 

and insights 

More networking opportunities 

across the entire nutraceutical 

supply chain 

Book your 

tickets now

Cover Story 

Precision you can Trust, even when 

Dairy Processing gets Challenging 

In milk processing, precision, hygiene, and process reliability are essential—even under challenging 

conditions such as limited space, foaming, condensation, or varying cleaning procedures. The Barmstedt 

Dairy demonstrates how these requirements can be met in practice using Endress+Hauser’s Compact Line: 

through compact, easy-to-use, and standardized measurement technology that integrates seamlessly into 

existing processes. 

By Yannick Mangold, Endress+Hauser 

At Meierei Barmstedt eG, Schleswig- 

Holstein’s largest independent dairy 

company, industrial efficiency meets 

the highest hygiene standards. At 

its two locations in Barmstedt and 

Neumünster, the company processes 

several million liters of raw milk every 

day into a wide range of high-quality 

food products, from sliced cheese and 

mozzarella to butter, whey powder and 

whey products. 

Precise measurement technology is 

essential to ensure that production 

processes run smoothly and efficiently: 

It regulates the fill level in storage tanks, 

monitors the pressure in pipelines, 

detects level limits in intermediate 

tanks and provides the data required 

for automated cleaning processes. It is 

also a key factor in food safety, energy 

efficiency and compliance with legal 

requirements - from traceability to 

hygiene standards. 

To meet the growing demands for 

precision and process reliability, 

Meierei Barmstedt sought measurement 

technology that would operate 

reliably even under challenging 

conditions, such as in tight installation 

spaces, high humidity or heavy 

foaming. It is precisely these factors 

that have not only made installation 

and commissioning difficult, but have 

also compromised the stability and 

accuracy of the measured values. 

The effort required for manual checks 

increased, as did maintenance costs 

and with them, the risk of process 

interruptions. 

A compact, systematic solution 

Endress+Hauser, a specialist in 

measurement technology, has 

developed the Compact Line, a new 

generation of instruments designed 

specifically to meet the needs of the 

food and beverage industry. “With the 

Compact Line, we now have a solution 

that allows us to obtain reliable 

Space-saving sensor technology with a hygienic design: Compact measuring devices, such as those used at the Barmstedt dairy, enable precise monitoring 

even under difficult installation conditions. © Endress+Hauser 

6 food Marketing & Technology • April 2026

Cover Story 

measurements, even when foam 

forms, and ensures stable readings 

even on turbulent surfaces,” says 

Hinrich Köhncke, Technical Project 

Manager at Meierei Barmstedt. 

Three devices are used: the Micropilot 

FMR43 for non-contact radar level 

measurement, the Liquiphant FTL43 

for reliable low-level detection and 

the Cerabar PMP43 for precise 

measurement of pressure and 

hydrostatic levels. All three sensors 

are compact, feature a hygienic design 

and are designed for CIP and SIP 

cleaning at high temperatures. EHEDG 

and 3-A certifications, along with full 

traceability of all materials that come 

into contact with the process, ensure 

that they meet the industry’s strict 

requirements. 

Compact sensors, consistent 

operation and flexible integration 

Space is limited in many areas of the 

Barmstedt Dairy: Pipes run close 

together, tanks are arranged in tight 

rows and control components must fit 

into existing control cabinets. This is 

exactly where the Compact Line really 

shines. Their sensors are so compact 

that they can be integrated even into 

the smallest installation spaces—often 

without any additional modifications. It 

is about the size of a smartphone. 

The Micropilot FMR43 has been in 

use in various milk storage tanks for 

several months now. Using its 180 GHz 

technology, it measures the fill level 

with a particularly narrow radar beam. 

This makes it suitable for tight process 

connections as well. It provides stable 

readings even in small tanks as small as 

10 centimeters, all the way up to tanks 

15 meters tall, or in cases of agitated or 

turbulent surfaces. 

It is complemented by the Liquiphant 

FTL43, which features proven Vibronik 

technology. It operates reliably with 

all pumpable liquids, without the 

need for media matching and stands 

out for its ease of use, plug-and-play 

functionality and a wide range of digital 

communication options. It is ideal for 

level detection in process and storage 

tanks as well as in piping and covers 

a wide range of hygienic applications, 

including level measurement in narrow 

skids and modules, dry-run protection 

for pumps, overfill protection in 

process tanks and the detection of 

media with varying densities. 

The Cerabar PMP43 monitors the 

pressure in tanks, pipes and pumps. 

Not only does it monitor process 

safety during operation, but its precise 

measurements also protect the system 

components from overpressure. 

The Cerabar plays a key role in CIP 

processes and ensures consistent 

cleaning quality. 

In their day-to-day work, employees 

in Barmstedt also benefit greatly 

from the standardized operating 

procedures: All devices in the Compact 

Line whether for level, pressure or 

limit detection, are operated in the 

same way. This reduces the likelihood 

of errors, especially during shift work 

with rotating teams. Whether directly 

on the device via the color display or 

via Bluetooth® using the SmartBlue 

app: The sensors guide you step by 

step through the setup process in a 

way that’s easy to understand, even 

without any special knowledge. 

In a discussion about the application: Hinrich Köhncke (Meierei Barmstedt), Yannick Mangold and Jan Henrik Bernhardt (both Endress+Hauser) are 

jointly assessing the installation situation on site. © Endress+Hauser 


7

Cover Story 

Last but not least, the Compact Line 

was able to be integrated without 

requiring major changes to the 

existing infrastructure. The sensors 

support both 4–20 mA and digital 

protocols such as HART or IO-Link 

. At the Barmstedt dairy, they were 

connected directly to the existing 

control system, no retrofits or system 

modifications were necessary. This 

accelerated the rollout and minimized 

the effort required for installation and 

training. 

Heartbeat Technology in action 

During operation, system administrators 

also benefit from the 

integrated Heartbeat Technology. 

This allows all sensors to be checked 

regularly: automatically, with documentation 

and without removal. At the 

Barmstedt dairy, this verification takes 

less than three minutes. The generated 

reports can be used directly for internal 

quality documentation or external 

audits. In addition, the Heartbeat 

function provides indications of 

changing process conditions, such 

as foam formation or biofilm growth, 

information that can be used to 

optimize maintenance intervals and 

cleaning strategies. 

A win for energy efficiency and 

sustainability 

In addition to process reliability and 

hygiene, energy efficiency also plays a 

key role at the Barmstedt dairy as it is an 

integral part of the production strategy. 

The precise measurement data from the 

Compact Line provides the foundation 

for making energy flows transparent 

and optimizing them in a targeted 

manner. In this way, the technology 

makes an important contribution 

to the company‘s commitment to 

sustainability. “Precision is an essential 

component of our measurement 

technology, which is why we consider 

the measured value accurate to the 

tenth decimal place,” says Hinrich 

Köhncke. 

fmt 

During the on-site discussion: Hinrich Köhncke 

(left, Barmstedt Dairy) and Yannick Mangold 

(Endress+Hauser) discuss the use of the Compact 

Line in milk production. 

© Endress+Hauser 

For more information: 

www.endress.com 

A wide range of applications for small devices: The Barmstedt Dairy in Neumünster. © Endress+Hauser 


Ingredients 

What is 

IFT FIRST 

IFT FIRST means Food Improved by Research, Science, 

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

Registration Opens in March 

July 12-15, 2026 


9

Ingredients 

Looking Back and Looking Forwards: A 

Lifetime in the Food & Beverage Industry 

Dr. Velamur Krishnakumar is President of GIRACT based in Geneva, Switzerland. He has worked in the food 

industry for many years and is currently active on the Panels of Judges on the Vitafoods Europe and Fi Europe 

Innovation Awards where he brings this experience and expertise into the discussions. In between checking 

out the entries for the upcoming Vitafoods Awards, he talked with Ian Healey, who represents Dr. Harnisch 

Publications on the same panels. 

Ian: Hi Dr. Krishnakumar, Thanks for 

this chance to talk. Can you give our 

readers a little background to what you 

do and how you got to this place? 

Just Krishna will be fine. The industry 

knows me as Krishna. I‘m basically 

a chemical engineer. And then I got 

my MBA and finally my PhD from the 

University of Geneva in Switzerland, the 

dissertation being on basically how the 

European media biassed the European 

consumers against genetically modified 

foods. And that I brought in that 

topic because it‘s so relevant to our 

discussion today. 

That was your PhD thesis? Well it‘s still 

topical even now. 

Exactly. That was a long time ago. It was 

an econometric-based research that 

showed the quantitative and qualitative 

aspects of the bias, the media, how they 

bias the European consumers. I started 

GIRACT with a couple of colleagues in 

the 1980s. So it‘s a long time that I have 

been around in this industry. Today, I‘m 

the president of GIRACT. It‘s a company 

that is involved in market research 

and consultancy in the area of food 

ingredients and food technology. That‘s 

what we do. And we‘ve been doing this 

for a very long time. We have worked 

with most of the clients who are going to 

be in Barcelona and most of the major 

players in the industry. 

Food Marketing & Technology is 

celebrating 40 years in this industry in 

2026. What changes have you seen in 

food production over these past 40 years. 

How has the food industry developed? 

Well, I‘m very old, so looking back 40, 50 

years is fine for me. This question alone 

can possibly produce more than 10 PhD 

projects. Since the global food industry 

has gone through massive changes 

over the last 40 to 50 years. 

As far as Europe is concerned, one can 

vaguely divide the food industry into 

two parts. Before the formation of the 

EU, particularly the legislation aspect, 

After judging the Vitafoods Awards last year, some of the team enjoyed the view of Barcelona, including 

Krishna on the left 

and post-EU formation. So you have 

two different trends in the two different 

eras as a twin. 

If you take the American food industry. 

That can be split as pre-2000 and post- 

2000. Pre-2000 was the time when 

the entire dynamics was based on 

economics, that is, how to deliver the 

cheapest calories. That was the driver. 

The US decided to go in for creating 

the cheap calorie, whereas Europe 

at that time chose differently, to shut 

the frontier and start our own way of 

doing everything ourselves, especially 

in increasing the yield in agriculture, 

innovating at a tremendous speed, 

etc. Europe went one way and the 

Americans went a different way. 

Now, by 2000 the Americans realized that 

cheap calories come at a cost of obesity 

and other health-related issues, which 

in turn has started to cost the American 

economy enormously. So the American 

government decided that, they need to 

change the focus from an economicbased 

food industry to a social-based 

food industry, in the sense we need to 

get the social perspective by which the 

consumer will be given the power. 

The industry was told to examine nutrition 

more closely. What does it mean? Until 

then, we in the West were very good with 

the ingredients, both in terms of their 

technical use as well as sensorial use. 

We knew how an enzyme would act to 

catalyse a reaction extremely well. For 

example the McDonald‘s bun, was the 

most technically perfect bun in the world. 

It had the same texture, irrespective of 

the way you go, it had the same taste, the 

same bite, and everything else, which 

really meant that the food industry had 

advanced enormously on those cars. 

But the third factor, which is nutrition, 

was left alone till then. And that was the 

time when the American industry started 

to look and take nutrition more seriously. 

So post 2000, nutrition became then a 

greater priority. Post 2000 is when the 

food industry in each part of the world 

has its own history and legacy. And the 

route it has taken varies significantly 

from one area to the other, because 

of all these baggage that each region 

carries. So it is very different. So if we 

were to analyse global scenario, that 

would take too long to understand. 

What has specifically changed in processing 

methods, equipment, technology, 

in ingredients and raw materials, in 

packaging technologies and materials? 

There have been two main drivers in the 

past 30, 40 years: cost and the consumer, 


Ingredients 

but there have been other drivers 

too, such as information technology, 

agricultural progress. Globalization of 

food habits, for example, if you take 

chocolate or infant formula or chewing 

gum. Like a McDonald‘s bun they have 

a universal taste, feel, texture. And so 

the challenges in terms of production 

are much less, because it is universal. 

So only the soft issues towards the 

chocolate, whether the emulsifier needs 

to be soy or rapeseed or sunflower, the 

lecithin, those kinds of issues are local, 

but in general they‘re global. 

On the other hand, when you take 

industries such as meat, dairy, bakery, 

etc. the challenges are very local 

because the products differ enormously 

from one to the other. The impact of 

clean label is very different between the 

two, which we will look at very shortly. So 

to sum up, we have a number of drivers 

outside of cost and consumer, including 

the food science development and 

how the world has reacted to various 

external changes like e.g. COVID. 

So there has been a huge number of 

factors that have actually changed the 

processing methods, the equipment, 

the technology, or the ingredients, the 

raw meat, everything over a period of 

time. That again, one needs to take each 

case and literally analyse and you cannot 

generalize, as I said earlier, because 

unlike food ingredients, which are global, 

food is still largely local. And that is why 

all the trends seem to be very local. 

Do you feel that the market has changed 

amid increased consumer perception? 

Absolutely. In fact, I will then replace 

the term perception with the word 

trust. I would call it consumer trust, the 

declining consumer trust in the food 

industry, particularly in the West and 

more particularly in Europe, has actually 

revolutionized the food industry. As 

I said earlier, everyone was driving 

towards reducing the costs, increasing 

the taste, increasing the shelf life, only 

those kinds of technical and sensorial 

aspects. But now there are not only 

nutritional aspects, but also a number 

of other issues, which are not logical, 

but very much present for which the 

industry has to find a solution. 

So do you think this failing trust is 

historical, so that whatever the industry 

tries to do nowadays, they can‘t get this 

trust back? 

We must not forget that food and 

pharma products are the only items 

that we send inside our bodies. 

Everything else is outside, which means 

the trust level has to be phenomenally 

high in order for me to put something 

inside my body. I need to trust you very 

much, otherwise, I‘m not going to take 

your product and put it into my body. 

How how am I going to react? I‘m going 

to give you absurd rules that it‘s got to 

walk, talk, run, dance, before I eat it. 

This has led to clean label. 

What is a clean label? Perhaps a 

smaller number of ingredients, no XYZ 

in the name, no chemical terms, no 

E numbers, whatever. But these are 

cries of anguish from the consumer. So 

it is the level of distrust that we have 

come down to. This distrust varies 

significantly across regions. 

What is this trust exactly? It is that trust 

between or amongst 3 stakeholders. 

One is the food industry. That‘s the 

one we‘re talking about. One is the 

consumer and consumer bodies, all the 

consumer groups, etc. And the third one 

is the government. So in order for a food 

industry to be in equilibrium, the trust 

and the dialogue should be equally good 

amongst all these three parties. 

So that‘s where the food industry needs 

to improve? 

Correct. So Japan, Europe, and US, for 

example: I‘ll put Japan at about 70, 80 

percent, Europe at about 10 percent, 

and the US in between about 40, 50 

percent. It‘s simple. If you take Japan, 

one small example, the Fukushima 

atomic disaster. The Japanese 

government says after about a year, 

it draws a line, literally, and tells the 

consumers all the vegetables to the 

right, they‘re unsafe. All the vegetables 

to the left are safe. So the consumers 

say, amen and they consume without 

hesitation. 

Now, as another example the company 

Yakult could go to the government 

and say, look, we cannot prove that 

probiotics are good and can act in 

normal people. We can only prove that 

in sick people, but we have a fairly 

good gut feel, gut feel, pun intended, 

as well as well as we have tests, initial 

tests, not double-blinded tests, 50,000 

people know, but fairly good. And the 

government says, oh, is that true? 

Let me ask the consumer bodies. The 

consumer bodies say, yeah, that seems 

to be a good one. There is also a placebo 

effect, except finally, they agreed to the 

FOSHU claims, which started sometime 

around 1990 and it produced a huge 

number of innovations in the Japanese 

food industry. Almost all the nutritional 

products come from there, as you know, 

pro, pre, antibiotic, anything, it will all 

come from there. This is a result of that 

trust and the ability of the industry to 

make such claims. based on not so well 

established scientific evidence. 

If you go to the US, consumers generally 

trust the units like FDA, without getting 

into current politics. Although the trust 

level with the food industry is still rather 

low, but those bodies and the institutions 

are well respected in the US. 

Then you come to Europe, our 

homeland. And here, consumers don‘t 

trust the government. Consumers don‘t 

trust the food industry. Zero. Look at 

one example, the horse meat scandal in 

the lasagna. Actually, the meat was very 

tasty and it was safe too. Sales actually 

went up in the initial stages. The whole 

thing came about because consumers 

said, you once again broke our trust. 

So it was all a question of trust. So 

the consumers lack of trust in Europe 

has left Europe in tatters as far as the 

industry is concerned. 

What about food science? Is it all that 

important? 

I would say food science is fundamental. 

Food generally can be consumed 

through three routes in general. One, 

you buy the basic ingredients and cook 

at home. Two, use food service in the 

various ways we have today. You can 

go to the restaurant; you can order 

deliveries. That‘s a food service. And 

three is buying processed foods. 

Now, in my experience, today‘s 

youngsters are questioning even the 

need for a kitchen in the house. That is 

the trend. Okay. It’s a generational thing. 

It‘s not going to come back. Only those 

who really like cooking as a hobby cook 

are going to cook. Otherwise, nobody is 

wanting to spend 2 hours in the kitchen. 

If they‘ve got 1000 other things to do, 

they‘re not gonna do it. 

Then food service is the second option, 

except that it‘s far too expensive on 

a regular basis. Once in a while is fine 

but, particularly in the West and in 


11

Ingredients 

Europe, it‘s quickly becomes expensive. 

Which then leaves you with only one 

realistic choice: processed food. The 

food industry knows that consumers 

don’t really have a choice. That means 

if the food industry is going to feed the 

world very soon, the knowledge of food 

science and its development is almost 

fundamental to the overall development 

of the food industry. So food science, 

food tech, I would put them together. 

That is basic. 

What do you think are the current 

expectations of the food industry by the 

consumers? 

Now this varies across markets, but 

interestingly, those expectations are 

strongly correlated to the trust levels 

that consumers have in the food industry 

in each market. We just discussed that. 

We talked about Japan, we talked about 

the US, we talked about Europe. 

Europe is where that trust vacuum has 

led to absurd demands. These include 

clean label, non-GM, no allergen, no 

preservative, all kinds of expectations. 

Most of the demands are unrealistic. In 

several countries where the consumer 

behavior and expectations vary 

significantly according to the trust 

level. The most important factor for 

consumers‘ relationship with the food 

industry is the trust level. 

Can you identify any other specific 

trends which are on-going – or even 

about to start and grow? 

Once more, I feel the trends are vastly 

different from one area to the other. So 

we have to pick and choose. But as far as 

the West is concerned, right now, health 

and fitness is the biggest trend. Earlier, 

it was only for the muscle builders, the 

people who used to lift weights in the 

gym, get injected with hormones and 

eat a lot of whey protein isolate. That has 

changed so that everyone wants to look 

fit. That has in turn resulted in a whole 

range of opportunities and trends. And 

basically, I think of the high protein trend, 

the GLP-1 based foods, natural and clean 

label. All these are those trends which 

are related to that health and fitness, 

whether reality or in the mind. 

Another issue is cost control. This has 

become an enormous factor in the West, 

with consumers now refusing to pay a 

premium for nutritional products. That is 

part of the problem. Their current logic is 

that the food industry has been providing 

foods with low nutrition for so long that 

it‘s high time that it started to make 

good quality foods, but deliver them at 

the same price. They don‘t want to pay 

a premium for what the industry should 

have been providing in the first place. 

These are some of the specific trends I 

could immediately see in the West. 

What are the biggest challenges for 

food & beverage manufacturers today? 

The first thing, which is quite 

fascinating, which most people don‘t 

really recognize is that there are 

practically no new ingredients today. 

That‘s over. And yet, only in the 80s, 

we used to have a new sweetener 

almost every week. Today, nobody 

wants to invest in a new ingredient. It‘s 

essentially the cost. If you look back 

and say that sucralose took 24 years 

before Tate & Lyle actually started 

making money from it. There is no way 

you can go to the board and say, give 

me $xx million, I will return it after 24 

years. There is no chance. 

It is a fundamental question to me 

that the food industry has given up its 

responsibility to inform and educate the 

consumers on key issues. It‘s getting 

worse and is giving rise to all kinds of 

problems and the industry should take 

responsibility. Although there‘s no point 

in crying over spilt milk, but I think it‘s 

not too late. You cannot tell your kids 

not to lie and then go to the office and 

lie. I don‘t like this concept. So I‘m very 

passionate about this concept, that 

you‘ve got to be transparent, you‘ve 

got to be honest, you‘ve got to have a 

dialogue. So when you say regarding 

the challenges, I would say the health 

claims are fraught. Margins for health 

and nutritional foods are falling because 

consumers don‘t want to pay. COVID 

has changed the consumers completely. 

Consumer perceptions regarding the 

food industry are hardening even more 

post-COVID because of all those doubts 

about health. 

COVID has destroyed even what little 

trust that there was. 

Absolutely. And then lastly, the 

increasing costs on one side are not 

being balanced by market prices, which 

go up once in a while and then come 

crashing down again. So that‘s also not 

very consistent. 

What would be your vision for the food 

industry in ten years‘ time? 

I first want to say that food for me is not 

just nutrition. Nutrition is only one small 

part of the role of food. Food for me is fun. 

Food for me is friendship. It‘s religion. It‘s 

passion. It‘s so many other things in my 

life. It‘s everywhere in my life. So that is 

why I think we need to sometimes come 

away from this nutrition perspective. 

We are all so badly locked into it. We 

don‘t see the other parts because if it 

were only nutrition, I should be injecting 

myself with amino acids every day or just 

popping up a pill. I won‘t do that for quite 

some time. I‘m confident. 

I remember the book, Le Petit Prince. 

One guy takes his pills instead of food 

and saves 17 minutes a day just eating 

these pills. This is exactly what you‘re 

saying. Things come a full circle. 

Correct, correct. That is why I‘m saying 

when you start to look at it only for 

nutrition, you do get into these absurd 

conclusions. But when you start to 

look at food as something much, much 

more than just the nutrition, as I said, 

religion and friendship and various 

other things in your life, then it takes a 

completely different direction. That is 

why I think the food industry has got a 

huge role to play, particularly because 

home cooking and food service cannot 

fill in that huge vacuum. And that is why 

I would like to see more transparency, 

honesty and dialogue from the food 

industry, which I think is essential for 

the positive development of consumer 

trust and perception, so that there is 

a good equilibrium amongst the three 

big stakeholders, the government, the 

consumer and consumer bodies, the 

food industry. 

Thanks so very much for your insight 

and best wishes for the future. See you 

at Vitafoods in Barcelona! Take care. 

Welcome, welcome, my friend. 


www.giract.com 

fmt 

GIRACT at Vitafoods, from left to 

right Anesu Kuwana, Dr. Krishnakumar, 

Graham Robinson. 


Ingredients 

Nature and Science-inspired Flavors and 

Preservation Solutions for Food and Pet 

Nutrition 

Syensqo marks its entry into the pet food nutrition market with natural flavor and preservation solutions, 

expanding beyond its consumer food & beverages focus 

Syensqo recently presented its 

range of nature- and science-inspired 

ingredients, showcasing solutions 

that enhance flavor, freshness and 

consumer trust in food, beverages 

and pet nutrition. These innovations 

help manufacturers deliver great taste 

with reliable flavors and preservation 

solutions, meeting growing demand 

for more natural ingredients and 

tastier products. 

Innovations for food applications 

At the event, Syensqo presented 

its range of flavor and preservation 

solutions designed for performance, 

reliability and compliance across food 

and beverage applications. These 

include: 

• Riza: A range of natural antioxidants, 

available in liquid and powder 

forms, based on wild rosemary 

extracts that extend shelf life and 

preserve freshness, offering food 

manufacturers an alternative to 

synthetic preservatives. 

• Rhovanil®- High purity vanillin, 

available in several grades that 

meet diverse needs, from bakery 

products to beverages. Syensqo 

recently announced it will restart 

its synthetic vanillin production 

unit in Saint-Fons, France, ensuring 

greater supply reliability for 

European customers. 

• Rhovanil® Natural - Bio-based 

vanillin from fermentation, 

compliant with both EU and 

US natural flavor labeling 

requirements. 

• Rhodiarome® - Ethyl Vanillin, 

delivering three times more flavor 

intensity than standard vanillin. 

Dedicated pet food solutions 

For the first time, Syensqo also 

featured its dedicated solutions for 

pet nutrition, extending its ingredient 

expertise into the fast-growing pet 

food market. 

Driven by the humanization of pet food, 

these innovations help manufacturers 

create recipes that combine taste and 

quality similar to human food. They 

include: 

• Rhovea® Feed – A vanillin grade 

tailored for pet and animal nutrition, 

improving palatability, masking offnotes 

and enhancing overall flavor 

balance. 

• Riza® 35 – A highly deodorized 

rosemary extract that ensures 

strong antioxidant protection in 

pet food without impacting taste or 

aroma. 

During the event, Cem Dik, Sales 

Development Manager, shared the 

company’s technical insights in a 

session titled “Extending shelf life 

naturally with rosemary extracts.” The 

session demonstrated how rosemary’s 

natural antioxidant properties help 

maintain freshness and stability 

without synthetic additives. 

Samples were provided which 

featured sweet foods, crackers and 

hot beverages that showcase how 

ingredients inspired by nature and 

science can enhance flavor and 

preservation. 

fmt 

Syensqo to showcase its nature and science-inspired food and pet nutrition solutions at FI 

Europe 2025. 

(Photo: Syensqo, PR103) 


www.syensqo.com/ 


13

Ingredients 

No Catch! Plant-based Fish Alternatives 

for a Sustainable Future 

Hybrid concepts offer significant market potential 

More and more consumers are reducing 

their meat and fish consumption, and 

instead opting for plant-based products 

for environmental, animal welfare or 

health reasons. As a result, demand for 

fish alternatives is on the up, with market 

research company Fact.MR forecasting 

an average annual growth rate of around 

10 per cent for the global, plant-based 

fish alternatives market between 2025 

and 2035. A 2023 survey found that 42 

per cent of European consumers find 

plant-based seafood appealing, with 43 

per cent open to purchasing it. Sales 

are rising particularly fast in Germany, 

France, the UK, Italy, the USA, Australia 

and Canada. Given the ecological 

and economic challenges facing 

conventional fisheries, this segment 

offers exciting growth opportunities for 

manufacturers. 

Growing demand for alternatives 

Global fish production is under 

increasing pressure, with overfishing, 

climate change and the destruction of 

marine habitats threatening long-term 

supply. The demand for sustainable 

solutions is therefore rising and 

this is precisely where plant-based 

alternatives come into play. They 

support existing consumption habits 

without further impacting endangered 

fish species. Compared to plantbased 

meat products, the market is 

still relatively underdeveloped, which 

means there is considerable potential 

for innovation. Half of the 1 in 4 European 

consumers who already eat meat or fish 

substitutes find alternatives to white 

fish products appealing – with this 

figure as high as 63 per cent in Germany. 

Alireza Jawad, Senior Manager Meatless 

Product Line at BENEO, explains: 

“Current market forecasts underscore 

the rapid evolution of plant-based 

fish alternatives as a distinct growth 

segment. Plant-based fish sales in 

the European Union are expected to 

soar from USD 143.1 million in 2025 to 

approximately USD 345 million by 2035. 

The industry size is expected to more 

than double during the same period, 

driven by increasing awareness of ocean 

sustainability, growing concerns about 

overfishing and mercury contamination. 

This trend confirms that innovation 

in textures and ingredient technology 

isn’t just desirable – it’s a competitive 

necessity for brands looking to shape 

tomorrow’s food landscape.” 

Plant-based fish solutions 

With its Meatless® brand, BENEO offers 

manufacturers an attractive portfolio of 

plant-based texturates for successful 

product development. Produced from 

rice, faba beans, wheat or mycoprotein, 

these ingredients provide the functional 

properties required for meat and fish 

alternatives – or for blends mixing 

animal and plant components. 

The texturates are available in various 

particle sizes and protein contents, 

have high water-binding capacity and 

are heat stable, while delivering an 

authentic mouthfeel and anticipated 

bite. One example is Meatless® rice 

flakes. Their white colour, neutral taste 

and flaky structure make them ideal 

for perfectly replicating white fish such 

as cod or pollock. In vegan fish fingers, 

they provide the desired mouthfeel 

and visual appeal. To complement and 

improve the sensorial properties of 

plant-based fish, Meatless combines 

rice and mycoprotein for improved 

protein content and authentic bite. 

In addition, the company’s R&D 

team has developed a plant-based 

tuna alternative. It combines pea, 

quinoa, faba bean and rice to perfectly 

replicate the characteristic structure 

of small tuna pieces for use in salads 

and prepared meals. Achieving the 

right structure is key for consumer 

acceptance, according to Alireza Jawad. 

“Manufacturers need to be mindful 

of how fish is sensorially perceived 

before and after cooking. At Meatless, 

we have found the right blend of flours 

and proteins to perfectly replicate this 

texture. As the plant-based category 

reinvents itself to meet consumers’ 

taste and quality demands, tailored 

texturates can help build the fibrous 

bite and mouthfeel of fish in a highly 

convincing way – whether for fully plantbased 

or hybrid applications.” 

BENEO offers manufacturers an attractive portfolio of plant-based texturants made from rice, faba 

beans, wheat or mycoprotein. (Copyright: SURAKIT SAWANGCHIT/Shutterstock) 

Best of both worlds 

Hybrid solutions – where fish is partially 

replaced with plant-based ingredients – 

are particularly attractive for industrial 

manufacturers. These products appeal 

to a broader target group as opposed 


Ingredients 

to those seeking purely vegetarian 

options. With 49 per cent of consumers 

in Germany identifying as flexitarian, for 

example, this represents substantial 

market potential. A consumer survey 

conducted by FMCG Gurus in 2025 

revealed that almost 4 in 10 German 

consumers find hybrid products 

appealing. Among those, 39 per cent 

are interested in hybrid fish products. 

Those formulated with Meatless® 

texturates deliver the familiar bite 

and mouthfeel of conventional fish 

products. At the same time, ongoing 

price increases for fish mean that these 

texturates can significantly reduce 

overall formulation costs, especially for 

products like tuna or salmon. 

A hit with health-conscious 

consumers 

In addition to texture and taste, it is 

critical for the industry to optimise the 

nutritional profile of such plant-based 

alternatives. Many consumers buy 

fish because it is rich in key nutrients, 

including omega-3 fatty acids. 

However, there are also concerns 

around the possible health risks of 

mercury, antibiotics and microplastics 

if fish is consumed in large quantities. 

Here, there is an opportunity for 

the industry to develop plant-based 

or hybrid alternatives that provide 

proven, distinctive benefits while also 

reducing the potential health and 

safety implications of fish. 

At Anuga 2025, BENEO presented 

a patty consisting of 30 per cent 

cod and 70 per cent Meatless® rice 

texturate. At the same event, the 

ingredient was declared a winner of 

the Anuga Taste Innovation Award for 

its convincing and authentic results in 

terms of taste, texture and nutritional 

profiles. The award recognises 

products that excel in concept, 

sustainability, market potential and 

creative execution. Such recipes 

prove that hybrid products can be 

well balanced nutritionally: plantbased 

components provide dietary 

fibre and minerals and, in many cases, 

help reduce fat content and energy 

density. The end product can also be 

fortified with omega-3s, vitamin B12 

and iron in order to further improve 

nutritional value. 

Plant-based ingredients in hybrid products provide fibre and minerals, and may reduce fat content 

and energy density. (Copyright: stockcreations/Shutterstock) 

More than a trend 

The plant-based segment has begun 

reinventing itself to emerge from its 

current downturn and to meet the 

demands of an increasing number of 

consumers – flexitarians in particular – 

open to hybrid alternatives that deliver 

on both taste and texture. Alireza Jawad 

concludes: “We see plant-based and 

hybrid fish alternatives evolving from 

an emerging trend into a permanent 

category. The next phase will be defined 

by differentiation through taste, texture, 

nutritional profile and smart formulation 

strategies. Thanks to high-quality 

Meatless® texturates, manufacturers 

can develop solutions that convince 

not only in terms of flavour and texture 

but also nutritionally – whether they 

are vegan, vegetarian or hybrid.” The 

combination of appealing taste and bite 

with sustainability, innovative strength 

and economic efficiency makes this 

a future-oriented market segment 

with ample room for growth and 

diversification. 

fmt 


www.beneo.com 

1)Plant-based Fish Market Size, Demand & 

Growth By 2033 

2)ProVeg International (2025) Report: Out 

of the net, into the future. The coming rise of 

plant-based fish alternatives and a look at their 

nutritional profile. Berlin, Germany 

3)Plant-based Seafood Market Size to Reach 

$1.3 Billion by 2031 

4)FMCG Gurus Survey on Meat & Plant Based 

Protein 2025 

5)Demand for Plant-Based Fish in EU | Global 

Market Analysis Report - 2035 

6)BENEO Hybrid Meat Consumer Research, 

conducted by OneInchWhale in Nov-Dec 2025. 

N = 1273 in UK, N = 1143 in Germany. N = 1073 in 

the Netherlands. 


Protein 2025 


Protein 2025 

9)https://www.anuga.com/events/events-onsite/anuga-taste-innovation-show/ 

Meatless® rice flakes are ideal for mimicking white fish such as cod or pollock. (Copyright: BENEO) 


15

Ingredients 

Artificial Intelligence in Product 

Development 

By Nesha Zalesny 

A Generational Approach 

Artificial intelligence has become a 

near-daily fact of life for much of the 

world, but the way it is used and trusted 

varies widely across generations. Many 

Baby Boomers (those born between 

1946 and 1964) take pride in being able 

to do calculations with a slide rule or in 

their heads, and in the kind of critical 

thinking that comes from doing the work 

manually. For them, AI often feels like 

a cheap shortcut at best and a threat 

at worst. Considering how often highprofile 

AI systems have been caught 

generating confident-sounding but false 

information, that skepticism is not only 

understandable but also rational. 

Gen X (1965 to 1984) and younger 

generations tend to approach AI 

differently. Gen X grew up during the 

early days of personal computers; most 

did not have computers at home or in 

their classrooms, and the internet did 

not exist. However, they were likely 

introduced to word processing in high 

school or college and have spent most 

of their adult lives using computers. 

The Millennial generation likely had 

computers in their homes and even 

internet access growing up. Later 

generations have spent most of their 

lives with computers more powerful than 

early home computers in their pockets, 

along with unlimited internet access in 

the form of cell phones. 

Most of us utilize our phones for nearly 

every aspect of our lives and AI apps 

are easily accessible. These apps are 

increasingly used for therapy prompts, 

travel planning, meal ideas, shopping 

lists, and a growing number of everyday 

decisions. Familiarity often translates 

into comfort. But comfort can also 

become complacency. One of the 

emerging risks with AI is not that it will 

fail dramatically and obviously. It’s that it 

will fail quietly, in ways that look plausible 

enough to be accepted without scrutiny. 

This is where human knowledge and 

experience will be critical. 

Agentic AI for Product 

Development 

With AI dominating the broader media 

landscape, it was only a matter of 

time before the food industry started 

adopting it. The food industry is now 

seeing practical applications emerge in 

formulation and product development, 

customer management, and technical 

information sharing. But the real story 

is not “AI is coming.” It’s that AI is already 

here, and early adopters are beginning to 

discover what it can do. 

At IFT First in Chicago in 2025, IMR had 

the opportunity to test CoDeveloper, 

IFT’s branded agentic product 

development tool. CoDeveloper 

operates in two distinct modes. The first 

is a ChatGPT-style interface that draws 

on publicly available online sources. The 

second, called Sous (short for “souschef”), 

draws exclusively from academic 

publications and food science journals. 

To evaluate it, I asked both modes to 

generate a formulation for a vanilla ice 

cream mix, a product I know well. 

The contrast was immediate and 

revealing. The internet-access mode 

produced what was, in my assessment, 

the more commercially viable 

formulation. The Sous mode generated 

something that may have aligned with 

published academic literature, but 

it stumbled on market practicality, 

especially around stabilizer use levels. 

This highlights a recurring reality: 

source material is critical. Academic 

research often focuses on singlevariable 

studies and highly controlled 

conditions. That work is valuable, but it 

does not always translate cleanly into 

what manufacturers need: a formulation 

that performs under real processing 

conditions, real ingredient variability, 

and real cost constraints. Aside from 

the stabilizer issue, the rest of the Sous 

formulation was technically sound. 

But it took human experience to draw 

this conclusion. Overall, CoDeveloper 


Ingredients 

appears to offer value, particularly for 

organizations that don’t have the time 

or budget to build custom AI tools from 

scratch. That said, the subscription price 

will determine how widely it is adopted 

by the food industry. 

A second example comes from a small 

hydrocolloid supplier that built its own 

AI agent using Microsoft Copilot. Rather 

than developing a general-purpose “food 

formulation” tool, the company adopted 

a narrow, disciplined approach: they 

trained an AI agent exclusively on dairy 

science. They purchased and uploaded 

PDFs from universities and other 

institutions recognized for excellence in 

this area, including dairy and hydrocolloid 

texts that many industry experts have 

relied on for years. 

remains highly iterative and entirely 

human. Tools exist that could reduce 

the repetitive nature of sensory panels; 

electronic noses and tongues, and 

texture analyzers come immediately to 

mind. But these instruments need to 

be “taught” product parameters with 

human-validated data before they will be 

useful in an AI context. This work will take 

time and focused experimentation. For 

flavor, human instruments are the most 

important. 

Curated Source Material is Invaluable 

For the immediate future, companies 

could develop a customized Copilot or 

ChatGPT agent trained exclusively on 

their core categories, whether that’s 

salad dressings, syrups, baked goods, 

or dairy. By training an agent with 

proprietary formulation data, trusted 

scientific references, and internal 

customer insights, these tools could 

generate base formulations, estimate 

nutritionals, and even propose costeffective 

ingredients. Librarians could 

play a crucial role in curating materials 

for Agentic AI. When I first started my 

career, the company I was with had a 

full-time librarian with a Master’s degree 

who oversaw a library with an extensive 

collection of scientific journals and lab 

notebooks. Having someone with this 

level of experience and knowledge to 

assist in curating material for AI would 

be extremely valuable. With a starting 

Once trained, the company’s AI agent 

was tasked with designing a structured 

customer questionnaire in Excel. Instead 

of relying on back-and-forth calls and 

scattered notes, the questionnaire 

captured the critical formulation 

parameters up front: solids, fat level, 

processing conditions, and ingredient 

restrictions. Once completed, the 

questionnaire served as direct input to 

the AI, which proposed a stabilizer blend 

tailored to the customer’s specifications. 

This approach led an ice cream 

manufacturer to adopt the proposed 

stabilizer system, and the supplier has 

since generated significant annual 

revenue from that single account. For 

a small firm without the budget for a 

dedicated R&D department, that is not 

just a productivity gain; it is a competitive 

advantage. The CEO described the 

technology as a way of “leveling the 

playing field” with larger competitors, 

and in this case, that description feels 

entirely accurate. 

AI can provide a solid starting point for 

formulation work and help cut lead times, 

but human expertise is still essential. 

Only human experience can help 

refine the formulation, ensure process 

compatibility, validate performance, 

and, most importantly, refine product 

characteristics such as texture and 

flavor. That last point matters. AI can 

model structure, stability, and ingredient 

choices, but sensory development 

food Marketing & Technology • 

Functional ingredients for weight wellness 

Support the GLP-1 journey, every step of the way 

Developing for the weight loss segment isn’t a ‘one-size-fits-all’ solution. Whether consumers 

are relying on natural approaches to lose weight, or are supported by GLP-1 medication, BENEO’s 

functional ingredients of proteins, fibres and smart carbohydrates can help their personal needs. 

Weight management often comes with challenges such as low energy, digestive discomfort and 

even mood. Across multiple applications, going from bakery and beverages, to dairy solutions and 

beyond, our smart ingredients provide targeted benefits that seamlessly integrate into daily eating 

habits. This empowers product developers to create tailored and tasty solutions that consumers 

can enjoy long-term. 

Create solutions that make weight management a lasting success, for consumers and for you. 

www.beneo.com 

Want to know more about BENEO? 

Scan here!

Ingredients 

formulation based on trusted sources, 

scientists could then spend their time 

where it matters most: on sensory 

quality, consumer experience, and 

manufacturing scale-up, the parameters 

that make-or-break new formulations. 

AI for Information Aggregation and 

Dissemination 

One additional AI application that could 

be especially useful for the food industry 

is regulatory and safety intelligence. 

Few tasks are more time-consuming 

than reviewing decades of feeding 

trials, toxicology reports, and safety 

assessments, then turning those findings 

into usable information for product 

developers and regulatory teams. This 

is exactly the kind of high-volume, textheavy 

work AI is well suited for. 

A custom AI platform to conduct such 

an exercise is www.elicit.com, which is 

described by evaluators as follows: 

Elicit is an advanced AI-driven tool 

designed to streamline literature 

reviews. Whether you’re a seasoned 

academic or a novice researcher. 

Elicit is an AI tool that is especially 

useful for researchers. Elicit combines 

multiple powerful features into a single 

platform. You can use it to easily search 

for and find relevant research papers, 

generate structured summaries of 

research papers in a table format, 

upload papers and instantly extract key 

data and insights from them, and many 

more. 

IMR subscribes to the Elicit service 

and queried the platform on the safety 

evaluation of all hydrocolloids covered 

in The Quarterly Review of Food 

Hydrocolloids. The sample findings 

illustrate the clarity and utility of the 

summaries generated: 

• Agar: “Overall, high-quality regulatory 

and experimental evidence 

substantiates agar’s safe use as a 

food additive.” 

• Alginates: “The overall, 

methodologically robust conclusion 

is that sodium alginate is safe for its 

intended food applications.” 

• Carrageenan: 

“Food-grade 

carrageenan shows a strong safety 

profile with respect to general 

toxicity, carcinogenicity, and systemic 

exposure.” 

Reviewing and summarizing reams of 

feeding studies and safety data will not 

replace expert judgment, but it can 

dramatically shorten the path to insight, 

helping teams focus their time on what 

still requires human interpretation. 

AI will not replace human expertise in 

the food industry. Instead, it will serve 

as a tool to streamline development, 

reduce costs, and expand access to 

basic formulation capabilities. AI cannot 

manage the complex interplay of flavors 

and textures in food, but it can provide 

a solid starting point. In our work, AIassisted 

tools such as Grammarly 

for editing, Elicit for scientific paper 

summaries, and Claude for workflow 

management are essential. The 

detailed market intelligence gathered 

through personal interviews, site visits, 

and long-term relationships cannot be 

replaced with AI. However, AI enables us 

to spend less time on routine tasks and 

more on interpreting what the industry 

is telling us. 

The integration of AI into the food 

industry is still in its early stages, but 

the momentum is real. If adopted 

thoughtfully, it could reshape 

competitive dynamics by giving both 

large and small players new ways to move 

faster, work smarter, and ultimately 

speed up innovation. 

Nesha Zalesny is a Partner at IMR 

International, a market intelligence firm 

focused on food hydrocolloids. With 

more than 30 years of experience in the 

food industry, she provides technical 

and commercial insight on hydrocolloid 

applications, pricing, and global supply 

dynamics. She co-publishes The 

Quarterly Review of Food Hydrocolloids 

and Hydrocolleague Tidbits. 

fmt 


www.Hydrocolloids com 


Ingredients 

Mediterranean Plant Power for Beauty 

and Healthy Ageing 

Vitafoods Europe 2026, Booth 3A24: Euromed to showcase new clinical findings on Pomanox® 

Euromed, a leading manufacturer of standardized botanical extracts, will put its Mediterranean fruit and 

vegetable extracts center stage at Vitafoods Europe 2026. This year’s presentation will highlight new clinical 

research on Pomanox® for skin health and healthy longevity, alongside the company’s persimmon extract 

perFix® for weight management and its long-standing expertise in milk thistle extracts. 

With Pomanox®, its patented, 

standardized pomegranate extract, 

Euromed continues to strengthen its 

position in evidence-based solutions 

for healthy ageing. New clinical data 

support the extract’s potential benefits 

for skin beauty from within, as well 

as key mechanisms associated with 

healthspan and healthy longevity. 

A recent double-blind, randomised, 

placebo-controlled clinical trial 

revealed that daily supplementation 

with Pomanox® resulted in a 

statistically significant increase in 

insulin-like growth factor-1 (IGF-1) in 

older adults.1 IGF-1 supports normal 

cell growth and repair, which typically 

decline with age. By addressing both 

the aesthetic and functional aspects 

of ageing, Pomanox® meets growing 

consumer demand for natural, sciencebacked 

solutions that promote longterm 

holistic vitality and healthy skin. 

On Tuesday, 5 May (12:00–12:25, New 

Ingredients Theatre), nutritionist Dr. 

Grace Farhat will present the results of 

a randomized, double-blind, placebocontrolled 

trial, the most comprehensive 

human study on Pomanox® to date, 

conducted under her leadership at 

Manchester Metropolitan University 

(UK). The study evaluated twelve weeks 

of supplementation in adults aged 

55–70. The results, published across 

three papers, 1 2 3 showed a consistent 

pattern including reduced inflammatory 

markers, improved vascular function 

and favorable changes in 

biomarkers associated with ageing, 

alongside improvements in cognitive 

performance. 

Clinically proven persimmon extract 

for weight management Another 

key highlight will be perFix®, which 

harnesses the nutritional power of 

Mediterranean persimmons to support 

improvements in body composition. 

Clinical research has shown that 

perFix® promotes fat loss while 

preserving lean mass and improving 

mood. 4 By simultaneously targeting 

health and aesthetics, the botanical 

ingredient meets modern consumers‘ 

desire for holistic wellness solutions. 

Proven expertise in milk thistle 

extracts 

In addition to its Mediterranean fruit 

and vegetable extracts, Euromed will 

reaffirm its long-standing expertise in 

milk thistle remedies. With Ethis-094 

and Silactive®, the company offers 

high-quality, standardized milk 

thistle extracts for nutraceutical 

and pharmaceutical applications. 

Research suggests silibinin, the 

key active ingredient in milk thistle, 

may have potential benefits for liver, 

cardiovascular and immune health, as 

well as weight management. 

Andrea Zangara, Scientific 

Communication Advisor at Euromed, 

comments: “Our mission is to combine 

Mediterranean botanical tradition with 

cutting-edge science. With new clinical 

data on Pomanox® and the continuous 

development of our portfolio, we 

are committed to delivering robust, 

evidence-based plant solutions that 

support skin health, vitality and healthy 

ageing.” 

fmt 

1 Farhat G, Malla J, Hanson L, Vadher J, Al- 

Dujaili EAS. Effects of Pomegranate Extract 

on IGF-1 Levels and Telomere Length in Older 

Adults (55-70 Years): Findings from a Randomised 

Double-Blinded Controlled Trial. Nutrients. 

2025 Sep 16;17(18):2974. doi: 10.3390/ 

nu17182974. 

2 Farhat G, Malla J, Al-Dujaili EAS, Vadher J, 

Nayak P, Drinkwater K. Impact of Pomegranate 

Extract Supplementation on Physical and Cognitive 

Function in Community-Dwelling Older 

Adults Aged 55–70 Years: A Randomised Double-Blind 

Clinical Trial. Geriatrics. 2025; 10(1):29. 

https://doi.org/10.3390/geriatrics10010029 

3 Farhat G, Malla J, Vadher J, Al-Dujaili EAS. Effects 

of Pomegranate Extract on Inflammatory 

Markers and Cardiometabolic Risk Factors in 

Adults Aged 55–70 Years: A Randomised Controlled 

Parallel Trial. Nutrients. 2025; 17(7):1235. 

https://doi.org/10.3390/nu17071235 

4 Pérez-Piñero, S.; et al. Efficacy of a Dietary 

Supplement Extracted from Persimmon (Diospyros 

kaki L.f.) in Overweight Healthy Adults: 

A Randomized, Double-Blind, Controlled Clinical 

Trial. Foods 2024, 13, 4072. https://doi. 

org/10.3390/foods13244072 


www.euromedgroup.com 


19

Ingredients 

Be Active!: 

Collagen Solutions for Active Ageing 

GELITA at Vitafoods Europe 2026, Booth 3B88 

At Vitafoods Europe 2026, GELITA will highlight the growing role of collagen-based nutrition for ageing 

athletes and women’s health. Under its ‘Be Active!’ umbrella, the event’s official collagen sponsor will 

demonstrate how its Bioactive Collagen Peptides (BCP®) support targeted nutraceutical concepts for today’s 

performance-driven consumers. Another highlight will be the launch of a new ingredient within GELITA’s 

BCP® portfolio – CURADERM®, a newly developed collagen peptide solution for body barrier health and 

repair. The company will also be showcasing its versatile pharmaceutical-grade gelatin portfolio for advanced 

soft capsule performance. 

Collagen support for the ageing athlete 

Interest in sports nutrition for ageing 

consumers continues to grow as more 

people remain physically active well 

beyond the age of 40. At the same 

time, declining collagen synthesis 

can affect the resilience of tendons, 

joints, bones and muscles. GELITA’s 

Bioactive Collagen Peptides – including 

TENDOFORTE®, FORTIGEL®, 

FORTIBONE®, PeptENDURE® and 

BODYBALANCE® – support targeted 

nutritional concepts designed to 

support structural tissues of the 

musculoskeletal system and help 

maintain mobility, recovery and 

performance. 

Women’s health – a growing 

nutraceutical segment 

Women’s health is another focus area 

for GELITA at Vitafoods Europe. Agerelated 

changes in skin structure are 

driving demand for targeted, beautyfrom-within 

solutions. Additionally, as 

bones become increasingly fragile, 

particularly after menopause, there 

is an increased risk of osteoporosis. 

Specific Bioactive Collagen Peptides 

support skin health (VERISOL®), 

bone density (FORTIBONE®) and 

joint mobility (FORTIGEL®), offering 

manufacturers targeted ingredients for 

the expanding women’s health market. 

CURADERM® debut 

Making its first-ever appearance at 

a trade show is CURADERM® – a 

Bioactive Collagen Peptide developed 

for applications that support skin 

healing, atopic-prone skin and gum 

health. It is the first collagen peptide 

with scientifically substantiated 

results that promises evidence-based 

positioning for innovative skin and gum 

care concepts. 

Versatile soft capsule gelatin portfolio 

Visitors to the GELITA booth will 

also learn about its Softgel Specialty 

Portfolio solutions for revolutionary 

rapid fill release, truly enteric soft 

capsules, leaking prevention or 

avoiding cross-linking. This portfolio 

provides developers of supplements 

with a comprehensive toolbox for 

ultimate flexibility to realize their 

desired fill release profiles. 

Scientific insights at Vitafoods 

Visitors interested in the science 

behind GELITA’s collagen solutions can 

attend several expert sessions: 

Vitafoods Conference 

• Pushing Limits: The Science and 

Real-World Impact of Bioactive 

Collagen Peptides in Performance 

Sports (Wednesday, May 6, 10:55) 

Presenter: Stephan Hausmanns, 

Vice President Global Market 

Management Collagen Peptides, 

and marathon runner Erik Hille 

New Ingredients Theatre 

• Collagen Myth Busting: Separating 

Facts from Fiction (Tuesday, May 

5, 15:30) Presenter: Martin Walter, 

Category Manager, Healthy Ageing 

& Sports Nutrition 

• Outer Body Barrier Repair Begins 

Beneath the Surface: Unlocking 

New Opportunities in Skin & Oral 

Care with Targeted Bioactive 

Collagen Peptides (Wednesday, 

May 6, 13:30) Presenter: Stephan 

Hausmanns, Vice President Global 

Market Management Collagen 

Peptides 

Turn-key concepts for faster 

market entry 

In addition to ingredients, GELITA 

will also present ready-to-market 

supplement concepts developed by 

its subsidiary GELITA Health. Their 

turn-key solutions allow nutraceutical 

brands to accelerate product 

development and bring collagenbased 

innovations to market more 

quickly. 

fmt 


www.gelita.com 


Ingredients 

Science and Sensory Differentiation 

to Drive Brand Growth 

At Vitafoods Europe 2026, French 

contract manufacturer Laboratoire 

PYC will present a portfolio of sciencebacked, 

clean-label innovations 

designed to help brands accelerate 

in Europe’s most dynamic wellness 

categories. 

With over 40 years of expertise and 

ISO 22000-certified production in 

France, the company combines clinical 

ingredient selection, advanced powder 

technologies and strong sensory 

differentiation to deliver market-ready, 

customizable solutions. 

Four Strategic Platforms for High- 

Growth Segments 

GLP-1 SLIM+ – Metabolic & 

Appetite Support 

An innovative powder stick format 

developed around a patented complex 

combining hibiscus and lemon verbena, 

supported by 8 clinical studies. 

Designed to align with the growing 

momentum of the GLP-1 and appetite 

regulation market, it demonstrates 

measurable impact on hunger 

perception, food intake, and waist 

circumference — delivering tangible 

benefits for consumers seeking 

scientifically validated efficacy. 

Mindful Adaptogen Beverages – 

Stress & Cognitive Performance 

Vegan mushroom-based blends 

featuring standardized extracts 

(ashwagandha, lion’s mane, rhodiola, 

chaga). Developed for the fast-growing 

adaptogenic beverage segment, 

combining functional efficacy with 

premium sensory profiles. 

COLLAGEN SKINFUSE® – Beauty 

Ritual Reinvented 

A refined powdered tea and infusion 

drink collection integrating collagen 

peptides into new formats. Positioned 

to differentiate in the competitive 

beauty-from-within market through 

ritual and emotional engagement. 

Next-Generation Electrolytes 

Sugar-free electrolyte powders 

formulated with monk fruit and 

enriched with collagen or 13 vitamins, 

designed to support active lifestyle, 

beauty-from-within, and energy 

positioning. 

Fully customizable, these solutions 

enable brands to align formulation, 

functional benefits, and market 

strategy while delivering clean-label 

performance tailored to evolving 

consumer expectations 

A Strategic Partner for European 

Brands 

Laboratoire PYC supports brands with: 

• Tailored formulation & regulatory 

expertise 

• Private label and custom 

development 

• Flexible French manufacturing 

• Strong aromatic and sensory knowhow 

“Consumers demand more than 

promises — they expect proven 

efficacy, transparency, and a true 

sensorial experience in a single 

product. Our mission is to empower 

brands to transform cutting-edge 

science into distinctive solutions that 

are ready to win in the market,” says 

Aurélie De Schuyteneer, Marketing & 

Communications Manager. 

At Vitafoods Europe 2026, Laboratoire 

PYC invites partners to discover 

how science, sensory identity and 

manufacturing excellence can 

converge to create next-generation 

nutrition products. 

fmt 


www.laboratoire-pyc.com 


21

Processing 

Focus on Drive Solutions for the 

Processing and Packaging Industry 

From 7 to 13 May 2026, NORD DRIVESYSTEMS will present robust, economic and powerful drive solutions 

for the packaging industry live at interpack in Düsseldorf (Hall 6, Stand C28). The industry experts from 

Bargteheide look forward to exchanging ideas with many visitors. 

At interpack, NORD will present a 

comprehensive portfolio of flexible 

system solutions, specially tailored to 

the packaging industry’s requirements 

and the stringent hygiene requirements 

in the food and beverage industry. 

Whether primary, secondary or endof-line 

packaging: With its modular 

product system, the company meets 

the industry‘s various requirements. 

Hygienic gear units for servo 

motors 

For example, NORD offers powerful 

helical, helical bevel and worm gear 

units in various versions for primary 

and secondary packaging processes. 

The manufacturer’s servo adapter 

solutions allow for the seamless 

integration for NEMA and IEC flange 

motors. The adapters enable reliable 

connections that meet the demanding 

conditions in the packaging industry. 

Treated with NXD tupH®, they are also 

suitable for food-contact applications. 

For the implementation of simple 

servo applications, the manufacturer’s 

portfolio also includes the 

decentralised NORDAC ON/ON+ 

frequency inverters with integrated 

travel profile – which, for example, 

comprises synchronism and flying 

saw. The integrated POSICON 

module ensures smooth and dynamic 

positioning. Other advantages include 

the compact installation space, high 

reliability and easy integration due 

to the drive solution’s full plug-in 

capability. 

Conveyor belt applications in 

wash-down areas 

For a resistant drive solution in 

wash-down areas, NORD provides 

chemical-resistant IE3 smooth 

motors and IE5+ synchronous motors 

(TENV) in hygienic design with the 

NORDBLOC.1® helical bevel gear unit 

and the decentralised NORDAC ON 

PURE frequency inverter. Furthermore, 

robust stainless steel plug connectors 

with IP code IP69K allow for quick 

and safe maintenance. A hybrid cable 

combines power, control voltage and 

multi-Ethernet communication. The 

combination with the NXD tupH® 

treatment achieves a high level of 

hygiene. 

High efficiency in dynamic applications 

In combination with a NORDBLOC.1® 

helical bevel gear unit and a 

decentralised frequency inverter or a 

control cabinet inverter from NORD, 

the highly efficient IE5+ synchronous 

motors offer a constantly high 

efficiency over the entire speed range, 

allowing for the reduction of variants. 

They allow for precise use with and 

without encoders thanks to their 

high-quality control technology, and 

for drive-related functions using the 

local PLC. With their plug-and-play 

functionality, the smart inverters also 

considerably reduce wiring efforts. 

Hygienic solutions for food & beverage 

For the use in food-contact areas, 

NORD’s portfolio features an 

asynchronous motor with a hygienic 

terminal box. Thanks to smooth 

contours and transitions, the complete 

system allows for easy cleaning and is 

specially designed for the requirements 

in the food and packaging industries. 

Equipped with the NXD tupH® surface 

protection, the drive systems in smooth 

aluminium housings are an economic 

and effective alternative to stainless 

steel, paintings or covers. NXD tupH® 

surfaces are free from PFAS, and 

food-safe according to the FDA, the 

EU Regulation 1935/2004 and the 

respective regulations in Switzerland 

and the MERCOSUR states. 

fmt 

NORD offers decentralised drive electronics for the packaging industry from a wide range of 

modular products 

Image: NORD DRIVESYSTEMS 


www.nord.com 


Processing 

Process improvement 

is improving quality while 

reducing operational costs. 

Constant demand for consistency in product quality and taste 

makes Food & Beverage a demanding industry. With our 

comprehensive portfolio of instruments, industry expertise 

and accredited calibration services we ensure plant availability, 

resource conservation and repeatability in processing with 

traceable compliance. 


Do you want to learn more? 

23 

endress.com/food-beverage

Processing 

Inspect + Protect: Understanding 

Critical Control Points for Better 

Contaminant Detection 

By Kati Hope 

In food production, contamination 

risks exist at every stage, from goodsin 

to final packaging. Identifying where 

to detect those risks is vital to not only 

protect consumers, but to prevent 

further contamination downstream, 

avoid damage to processing equipment, 

reduce unnecessary waste, and 

preserve profit margins. The earlier 

a contaminant is identified, the less 

value has been added to the product, 

minimizing both product loss and 

rework costs. Metal detection and 

x-ray inspection systems, installed in 

the correct place on a production line, 

can also stop physical contaminants 

from damaging blades, pumps or 

other sensitive machinery, which 

could otherwise lead to downtime and 

expensive repairs. 

Determining where inspection should 

take place is rooted in risk assessment 

and the correct identification of Critical 

Control Points (CCPs). Yet with varying 

product formats, packaging types and 

processing methods, there is no onesize-fits-all 

CCP. Each production line 

needs a considered approach based on 

where physical contamination is most 

likely to occur, and where detection 

will be most effective. This analysis 

drives the technology choice, as metal 

detectors and x-ray inspection systems 

each perform differently depending on 

the product characteristics and line 

conditions. 

Identifying risk across the 

production line 

The first step in identifying CCPs is 

conducting a detailed hazard analysis 

as part of the overall Hazard Analysis 

Critical Control Point (HACCP) plan. 

This involves mapping the production 

flow in full and evaluating where 

physical hazards such as glass, metal, 

stone, bone or dense plastic could be 

introduced or missed. 

The analysis also considers how 

contaminants might change. For 

instance, stages such as chopping, 

grinding or cooking can reduce their 

size or density, making them more 

difficult to detect. Packaging and 

product format matter too. Some 

inspection technologies are better 

suited to homogeneous, unpackaged 

materials, while others perform well on 

sealed formats. 

Choosing CCPs wisely 

At the start of production, during 

goods-in, the risk of contamination is 

often at its highest. Ingredients such as 

flour, grains or dried fruit may contain 

foreign bodies introduced during 

harvesting or transport. Inspection 

at this stage, using gravity-fall metal 

detection systems or bulk-flow x-ray 

systems, allows these contaminants 

to be removed before they damage 

downstream production equipment or 

reach finished goods stage. Early-stage 

detection also helps reduce waste by 

rejecting contaminated product before 

any further value is added. 

For bulk or pumped products like frozen 

berries, purées or sauces, detection 

sensitivity tends to be higher. These 

products are typically homogeneous 

or shallow in depth, which improves 

the chances of identifying small or 

low-density contaminants. Pipeline or 

conveyorized systems are often used 

for this purpose. 

The processing stage can also 

introduce new hazards, such as 

fragments from worn blades or broken 

machinery. Existing contaminants not 

captured earlier in production may also 

become smaller and more difficult to 

detect. For example, cooked poultry 

bones are less dense than raw bones, 

which makes them harder to identify. 

Introducing a contamination detection 

solution before and after processing 

helps to manage both incoming foreign 

bodies and those caused by equipment 

wear. 

In some cases, it is most efficient 

to inspect products just before 

packaging. At this point, the product 

is complete but not yet enclosed, so 

detection is less affected by packaging 

materials. It also avoids the cost of 

rejecting fully packaged goods. For 

example, inspecting cooked chicken 

fillets after processing but before tray 

sealing enables detection of bone 

fragments or metal shavings while 

still allowing contaminated units 


to be removed without wasting the 

packaging or disrupting downstream 

packing operations. 

The most common location for 

inspection remains at the end of the 

line, after packaging and sealing. This 

provides a final check before products 

leave the factory and is particularly 

useful for identifying contaminants 

introduced during the sealing process, 

such as fragments from broken or 

damaged jars or closures. Here, 

x-ray inspection systems can also 

simultaneously verify fill levels, product 

placement and seal quality whilst 

completing contamination detection 

checks. 

Although end-of-line inspection covers 

a wide range of risks, earlier stages of 

the line often provide better sensitivity, 

especially for unpackaged or uniform 

products. 

Metal detection, X-ray inspection 

or both? 

Choosing the right detection method 

is critical. Both metal detection and 

x-ray inspection are widely used, 

but each has its own strengths and 

operational considerations that 

influence where they are best installed 

on the production line. Metal detection 

is effective at identifying ferrous, nonferrous, 

and stainless steel metal 

contaminants. It performs well with 

unpackaged products or those in nonmetallic 

packaging but may be affected 

by product characteristics such as 

moisture, salt content or metallized film. 

Modern metal detection technologies 

can significantly reduce the impact 

of these product effects through 

advanced signal processing, multisimultaneous 

frequency operation 

combined with intelligent algorithms, 

and improved noise and vibration 

suppression. These next generation 

systems enable manufacturers to 

achieve higher detection performance 

across a broader range of applications. 

X-ray inspection can detect a wide 

range of contaminants, including 

metal, glass, bone, stone, and dense 

plastics and is suitable for a range 

of packaging types. It can also carry 

out additional quality checks, such as 


inspecting for missing components or 

trapped product in seals. 

Like any inspection technology, x-ray 

has operational considerations. 

Detection capability is influenced by 

contaminant density relative to the 

product, meaning very low-density 

materials may be more challenging 

to detect. Aluminium contaminants 

can also be difficult to detect where 

density contrast with the surrounding 

product is limited. Product thickness, 

orientation and overlap may further 

affect inspection sensitivity. 

Some production lines benefit from 

using both technologies at different 

CCPs. The decision depends on 

the nature of the product, the risks 

involved, packaging type and the 

sensitivity required. 

A balanced, risk-based approach 

There is no single correct location 

for these contamination detection 

systems. The best outcomes are 

achieved by combining HACCP 

principles, practical knowledge of the 

production line and an understanding 

of technology capabilities. While endof-line 

inspection is common, earlystage 

detection often provides better 

sensitivity and can reduce overall 

waste. In more complex operations, 

multiple CCPs may be needed. 

What matters most is that the chosen 

CCPs reflect a realistic, risk-based 

view of the production environment. 

As products, processes and standards 

evolve, so too should the contamination 

detection strategy. It should be 

regularly reviewed and adapted in 

response to operational changes, 

new technologies or updated safety 

standards, remaining as dynamic as 

the environment it protects 

fmt 

The Author 

Kati Hope, Global is Key Account Manager,at 

Mettler-Toledo Product Inspection 


www.mt.com 

FILTECH 

June 30 – July 02, 2026 

Cologne – Germany 

The Filtration Event 

www.Filtech.de 

Platform 

for your 

success 

600+ Exhibitors 

Delivers 

solutions for 

current 

and future 

challenges 

Your Contact: Suzanne Abetz 

E-mail: info@filtech.de 

Phone: +49 (0)2132 93 57 60

Processing 

100 Days before EU Regulations around 

Listeria tighten for UK Food Factories 

It is less than 100 days before UK 

food businesses will face greater 

EU regulation around Listeria which 

comes into effect on 1st July 2026. 

The changes represent a significant 

shift in food safety expectations – 

not just regulatory but also strategic, 

affecting how products are formulated, 

tested, manufactured and shipped. 

The new rules will affect all UK food 

exports to the EU, especially those in 

the ready to eat (RTE) sector where the 

risk of listeria is most prevalent. 

Manufacturers of salad produce 

and RTE sandwiches, dairy (cheese, 

desserts, cream, milk powders), 

smoked fish, cooked meats including 

pate, frozen ready meals and fresh 

produce will have to adhere to the new 

regulations or face sanctions for noncompliance, 

costly recalls or exclusion 

from EU markets. 

What are the current rules? 

Under the current regulatory framework 

there are specific criteria for 

Listeria monocytogenes. For RTE foods 

that support listeria growth including 

the current rules state that the food 

safety criterion is 100 cfu/g during shelf 

life. It also states that before the food 

leaves the immediate control of the 

producing business listeria must be 

absent in 25g, if the 100 cfu/g cannot 

be guaranteed. 

What’s changing? 

From July 2026 Listeria monocytogenes 

must be absent in 25g throughout 

the entire shelf life, unless a test or 

study demonstrates that the level will 

stay below 100 cfu/g for the duration. 

The change closes a legal gap, under 

the old rule the ‘not detected in 25g’ 

criterion applied only at the production 

stage, not for products already in trade. 

The change also expands the 

responsibility so food business 

operators – other than just the 

producing manufacturer – will be 

responsible for compliance across the 

food chain. 

Why now? 

An ageing European population and 

concerns around other vulnerable 

groups from listeriosis – the illness 

caused by Listeria monocytogenes – is 

thought to be driving the tightening of 

regulations. 

As of January 1st, 2024, more than one 

fifth (21.6%) of the EU population was 

aged 65 and over, a trend expected to 

accelerate significantly by 2050. 

Other groups susceptible to listeriosis 

include pregnant women, newborns 

and individuals with weakened immune 

systems. For healthy individuals 

symptoms can be mild and flu like, for 

those vulnerable groups the infection 

can spread leading to complications, 

including meningitis, sepsis and even 

death in extreme cases. 

“This is a public health and business 

issue for the UK food sector which 

demands a robust response,” said 

Jamie Cook, director at Kemtile, 

specialists in hygienic flooring 

solutions for the industry. 

He continued: “Poor flooring is the 

number one cause of recurring Listeria 

in food factories. If floors are the 

primary reservoir for recurring Listeria, 

then drainage is the engine of spread. 

In walls and kerbs, if water can sit in it, 

behind it or beneath it, Listeria will live 

in it.” 

Aimed at food safety and technical 

leads, operations, engineering managers 

and hygiene teams Kemtile has 

launched a new White Paper – Listeria 

Control in the RTE sector – which 

outlines the risks and key management 

steps needed. 

Jamie again: “We have found that those 

who treat the whole building fabric – 

flooring, walls, drainage, kerbs – as a 

critical control measure, not merely 

a maintenance issue, achieve the 

greatest reduction in repeat Listeria 

positives and recalls.” 

Aimed at food safety and technical leads, operations, engineering managers and hygiene teams 

Kemtile has launched a new White Paper – Listeria Control in the RTE sector – which outlines the 

risks and key management steps needed. 

Response to changes in legislation 

is not new for Kemtile. Following the 

introduction of the Food Safety Act 

1990 the company has been at the 

forefront of developing high flooring 

solutions designed to create super 

hygienic processing environments. 


Processing 

In the White Paper the company 

outlines some of the most common 

causes of Listeria including aged 

drainage channels, plastic pipework, 

persistent hot spots within processing 

areas and contamination zones 

embedded in kerbs and walls, leaking 

onto floors – and how they resolved the 

issues. 

Dave Sleight from Kemtile, who has 

over 40 years’ industry experience 

supporting and helping food 

manufacturers in managing Listeria 

risks said: “Listeria is persistent. It 

establishes itself in floor drains, behind 

poorly maintained kerbs and walls, 

cracked tiles and other areas where 

moisture and organic matter can 

accumulate. 

“With just 100 days to go this is a wakeup 

call to all food factories – especially 

those in the RTE sector – to review all 

risk drivers and critical controls in their 

operations now ahead of the more 

stringent EU legislation coming into play. 

Those who treat the whole building fabric – flooring, walls, drainage, kerbs – as a critical control 

measure, not merely a maintenance issue, achieve the greatest reduction in repeat Listeria positives 

and recalls.” 

“We hope by sharing some of our 

own experience we can spark a 

conversation to ensure compliance 

with the new regulations and ultimately 

protect businesses and public health.” 

Jamie Cook added: “As the 

governance framework tightens again 

on EU exports, we can help food 

producers plot routes to satisfactory 

compliance.” 

fmt 


www.kemtile.co.uk/listeria 

DRY FOOD PRODUCTS TO PERFECTION – 

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⚡ 75 % ENERGY SAVINGS · RELIABLE PROCESS CONTROL · 

ALL FROM A SINGLE SOURCE · CLOSED-LOOP SYSTEM 

www.harter-gmbh.de 


27

Processing 

Precision and Flexibility using Pan-Based 

Lines 

From quiches and flans to mini gratins, 

pastries, and empanadas, prepared 

foods and snacking products are 

becoming increasingly popular with 

consumers. However, producing them 

on an industrial scale represents a real 

challenge for food manufacturers. That’s 

because these products are particularly 

delicate to handle and must remain 

in their support throughout the entire 

process from dosing to demolding. 

This also includes the proofing, baking, 

cooling, and freezing phases. 

At the same time, in the food industry, 

baking is much more than a step in the 

production process. It shapes flavor, 

texture, appearance and shelf life. For 

small and delicate savory products, 

manufacturers must uphold the highest 

quality standards through precise 

baking methods, while maintaining 

control across a wide range of recipes, 

formats and substrates. 

In a market driven by continuous 

innovation and increasing product 

customization, manufacturers must 

address three essential priorities: 

maintaining product quality, ensuring 

food safety, and achieving both 

flexibility and high performance. 

For Ginger Adnot, Product Manager 

at MECATHERM, meeting these 

expectations calls for integrated, 

versatile equipment that provides 

precise control at every stage of the 

production process, an approach 

that MECATHERM will highlight when 

presenting its latest solutions at 

Interpack, in Düsseldorf from May 7 to 

13 in Hall 4 – Booth E50. 

place, reduces vibration, and prevents 

marking or damage that can occur 

during transfers on conventional belt 

conveyors. 

MECATHERM’s M-UB vertical handling 

system, which can be installed in 

proofers, coolers, or freezers, allows 

pans and other supports to move from 

an ascending stack to a descending 

stack through a smooth, shockless 

rotational movement. This design 

removes any risk of compromised 

product quality. The M-UB system will 

be showcased at the MECATHERM 

booth during Interpack. 

“By automating these stages, the 

conveying system reduces handling 

requirements, which are often timeconsuming 

and can cause product 

damage. Since there is no longer any 

need to manually handle carts or pans, 

production becomes more fluid, safe, 

and efficient.” explains Ginger Adnot, 

Product Manager at MECATHERM. 

This conveying method is particularly 

well-suited for sensitive recipes such 

as quiches, pies, flans, gratins with 

inclusions, and dessert creams. It 

delivers high-quality products that 

meet both consumer expectations and 

manufacturers’ quality standards. 

Organoleptic quality: achieving 

consistency through precise baking 

Producing small savory items at an 

industrial scale requires a high level of 

precision to maintain their organoleptic 

properties. The baking process must 

be carefully controlled to ensure the 

correct balance of texture, color and 

internal structure. 

Certain products, such as mini gratins, 

make this step even more intricate. Any 

inclusions must be fully cooked through, 

while the egg-based binder coagulates 

evenly without becoming too dry. Puff 

pastries add another layer of complexity. 

Their baking method must allow the 

dough to rise, while keeping the filling 

tender and delivering a crisp, golden 

crust with a contrasting color. 

Thanks to its modular design and 

compact heating zones (less than 

Product quality: preserving 

integrity through smooth handling 

Limiting product handling is essential 

to maintain the structure and 

appearance of delicate items. The 

automated pan-based line eliminates 

transfers between different pieces 

of equipment and manual handling, 

which is a common source of shocks 

and deformation. Each pan acts as a 

stable support. It keeps the product in 


Processing 

25m²), which operate independently, 

MECATHERM’s M-DAN oven offers a 

precise baking curve. Each zone can 

combine three heat transfer modes 

(convection and/or radiation), with a 

precise intensity adjustment of the 

heating intensity and hygrometry. 

Energy input between the top and 

bottom of the product is also managed 

independently. This precise energy 

management allows industrial food 

manufacturers to achieve the desired 

organoleptic characteristics, even for 

the most delicate products. 

Production agility: responding to 

evolving market demands 

In a market where innovation and 

variety are essential, the ability to 

produce different product formats and 

recipes without constraints is a major 

advantage. Manufacturers must be 

able to respond quickly to changing 

consumer expectations, whether 

that means introducing new recipes, 

adapting formats or working with new 

substrates. 

The pan-based line eliminates any 

limitations related to product size 

and shape. For a new recipe or a new 

format, the pan set can be automatically 

changed without modifying the overall 

process. The pan management system 

is compatible with a wide range of pan 

types, making it easy to integrate new 

recipes and adapt production to meet 

evolving market demands. 

the flexibility needed to support product 

innovation, and its technology stands 

out for its high thermal responsiveness. 

The M-DAN oven can increase by 

+100 °C in 20 minutes and decrease by 

-100 °C in 30 minutes. This performance 

significantly reduces changeover times, 

optimizes throughput, and ensures 

uniform baking tailored to each recipe. 

By combining flexibility with precision, 

manufacturers can drive continuous 

product innovation while ensuring 

consistent quality and maintaining high 

operational efficiency. 

Hygiene and food safety: 

minimizing risk across the process 

Food safety remains a top priority, 

especially for protein-based recipes 

that are particularly vulnerable to 

microbiological contamination. Maintaining 

strict hygienic conditions 

throughout the process, while preserving 

operational efficiency, is essential for 

industrial manufacturers. 

The pan-based conveying system 

supports this objective by making 

cleaning operations between production 

runs simpler and more efficient. 

Conveying products on their supports 

simplifies cleaning operations between 

production runs. When a washer is 

integrated into the pan circuit, it enables 

continuous, in-line cleaning of the 

supports during production downtime. 

This approach reduces changeover time 

between batches or recipes and limits 

the risk of cross-contamination. It is in 

full compliance with the requirements of 

an HACCP (Hazard Analysis and Critical 

Control Point) plan. 

The M-DAN oven further strengthens 

hygiene and safety standards thanks to 

its fully accessible design. Its stainless 

steel construction makes cleaning 

faster and easier for operators, while 

Flexibility is equally important 

throughout the baking process. 

Achieving consistency is essential in 

industrial production, and even more 

critical in ovens, which are typically 

designated as CCPs (Critical Control 

Points) on the production line. It 

is necessary to guarantee uniform 

baking across all products, regardless 

of their position in the oven, to ensure 

each one reaches the required 

pasteurization value. 

The key lies in airflow control: having 

uniform hot air circulation across the 

oven’s zones is crucial to achieving 

consistent products. 

The M-DAN oven is particularly wellsuited 

to meet these challenges. It offers 


29

Processing 

reducing hygiene-related risks. With 

its smart design and ability to adapt to 

load variations, the oven also supports 

greater production continuity without 

compromising safety. 

Performance and efficiency: 

driving productivity in industrial 

production 

In addition to quality, flexibility and safety, 

industrial food manufacturers must also 

reach high levels of performance and 

efficiency. Equipment has to ensure high 

production throughput while reducing 

product waste and energy consumption. 

The M-DAN oven is engineered for 

optimal heating efficiency, optimizing 

baking times across a wide range of 

products to support high throughput. 

Its ability to quickly react to load 

variations ensures steady performance 

and consistent results, even under 

demanding production conditions. 

Three combinations of heat transfer 

modes are available: 

• Top radiant heat with bottom 

convection 

• Top convection with bottom 

convection 

• Top convection with top radiant heat 

and bottom convection 

These combinations of heat-transfer 

modes are adjustable per heating zone, 

with precise intensity and hygrometry 

control. They allow manufacturers to 

tailor the baking environment to the 

specific requirements of each recipe, 

ensuring optimal results across diverse 

product ranges. 

The pan-based line: a fully 

integrated solution for preparedfood 

production 

The industrial production of delicate 

savory products brings a range of 

complex challenges, from protecting 

product integrity during handling to 

ensuring precise baking and upholding 

strict hygiene requirements. 

By combining a pan-based 

conveying system with advanced 

baking technology, manufacturers 

can address these challenges in a 

coherent and efficient way. The panbased 

line ensures gentle handling 

and product stability throughout 

the process, while the M-DAN oven 

delivers the precision, flexibility and 

performance required for consistent, 

high-quality results. 

Together, these solutions allow 

manufacturers to preserve product 

quality, ensure compliance with 

food safety standards, and support 

continuous innovation. In a market 

driven by diversity and rapid evolution, 

such integrated systems form a solid 

foundation for efficient, reliable and 

future-ready production. 

fmt 


https://www.mecatherm.fr/en/ 

savory-products/ 


Packaging 

Next Generation Touchscreen Boosts 

Food Safety 

Fortress Technology, Interpack 2026 Hall 11, Stand E30 

Clear, concise and extremely easy to navigate, Fortress Technology showcases its next generation food 

metal detector interface at Interpack 2026. In Hall 11, Stand E30, see how it efficiently supports food 

manufacturers to manage food safety risks. 

Presented on a Stealth metal 

detector, visitors to Interpack 

2026 can experience how Fortress 

Technology‘s latest touchscreen 

innovation is setting a new benchmark 

in food safety management and digital 

compliance. 

The simple, user-friendly design 

includes bold buttons, contrasting 

icons and a multi-colour warning 

system. This ensures that even in 

high-pressure situations staff can 

immediately access all the critical 

control point (CCP) information, and 

review and act upon alerts or events 

in the log. 

The high contrast digital display 

features light and dark modes. This 

supports safety critical tasks, enabling 

staff to clearly see alerts and essential 

information which can significantly 

reduce human errors in fast-paced 

manufacturing facilities. 

Helping processors maintain 

full compliance with food safety 

standards, the new interface supports 

real-time monitoring and provides 

immediate access to event logs and 

faster product setup. This ease of 

use ensures reliable metal detection 

performance. 

Live production statistics are clearly 

presented on the HMI, including 

contaminant detection, conveyor and 

reject bin status, throughput metrics, 

sensitivity settings and the product 

being inspected. All this event data is 

clearly logged for extraction and data 

reporting. 

Quality assurance reports can be 

extracted from the HMI by USB or 

automated through Contact 4.0 digital 

reporting technology. This improves 

real-time traceability and monitoring, 

simplifies audit reporting and 

automates performance verification 

records. Additionally, there are 

flexible options for networked data 

integration. 

Processors with more advanced 

connectivity needs can utilise 

optional OPC UA and Ethernet/IP 

Communication Adapters to enable 

customised real time data capture 

and seamless data integration with 

existing plant monitoring, ERP 

systems and databases. 

When paired with Halo Automatic 

Testing to verify the performance of 

each Fortress Technology food metal 

detector, these features assist food 

processors to comply with stringent 

safety standards. This includes 

HACCP, GFSI, BRCGS and retailer and 

supply chain codes of practice. 

Greater versatility 

Measuring 18.3 cm by 11.4 cm, Fortress 

Technology’s new touchscreen easily 

integrates with all metal detectors 

in the product line. Having a uniform 

screen size means that food 

processors currently utilising Stealth 

and Interceptor gravity, pipeline and 

conveyor metal detectors can easily 

upgrade to the new touchscreen 

without requiring extensive 

modifications. In keeping with the 

Fortress Technology Never Obsolete 

guarantee, this flexibility ensures that 

facilities can enhance their inspection 

processes and benefit from the latest 

user interface innovations, while 

maintaining compatibility with their 

existing equipment. 

“Providing a high-visibility interface 

supports day-to-day operational 

efficiency. It also makes it easier for 

manufacturers to adhere to regulatory 

standards and documentation 

requirements,” explains European 

Sales Director Phil Brown. 

Fortress Technology confirms that 

the current membrane-style and 

stainless steel HMIs will continue 

to be available and are not being 

phased out. By retaining these 

durable and cost-effective interfaces 

alongside their new touchscreen 

innovations, Fortress Technology 

ensures that manufacturers operating 

in demanding and heavy washdown 

environments continue to benefit 

from reliable and robust solutions 

tailored to their specific operational 

needs. 

Incorporating 500 pre-programmed 

product categories reduces set up 

and training times, while the secure 

multi-level password system prevents 

operators from overriding instructions 

on the HMI. These features all 

minimise human errors and support a 

culture of food safety accountability, 

reports Phil. 

fmt 


www.fortresstechnology.com 


31

Packaging 

How to Reduce Packaging Costs 

Permanently 

SEALPAC at Interpack 2026 in hall 5, stand D19. 

Rising energy prices, scarce resources, 

severe cost pressure, and a shortage 

of skilled workers: packaging lines are 

more central to business decisions 

than ever before. At Interpack 2026 in 

Düsseldorf from May 7th to 13th, under 

the motto „It‘s all about your costs“, 

SEALPAC will demonstrate how smart 

investments in modern traysealers and 

thermoformers can quickly pay off. 

SEALPAC, the German machine 

manufacturer and packaging expert, 

designs and produces its machines 

with a consistent focus on total cost of 

ownership. The decisive factor is not 

the purchase price, but what happens 

over the equipment’s lifespan: energy 

consumption, material usage, uptime, 

maintenance costs, and flexibility, 

especially now to comply with the 

European PPWR legislation. At 

Interpack 2026, SEALPAC will show 

how its traysealers and thermoformers, 

all made in Germany, put this into 

practice at its newly designed stand 

D19 in hall 5. The focus of the trade 

fair presentation will be on three 

solutions designed for a rapid return 

on investment. 

SEALPAC A7max traysealer: cost 

reduction through maximum line 

efficiency 

With its all-round A7max traysealer, 

SEALPAC addresses the latest trends 

in materials. The A7max is designed 

to reduce packaging costs in daily 

production, for example during setup, 

downtime, and low machine utilization. 

The machine handles various tray 

formats, film materials, and packaging 

concepts, including resource-saving 

solutions like ultra-light, hybrid, or 

mono-material trays. It features 

the fastest tool changeovers in its 

segment, thus supporting frequent 

product changes. Users benefit from 

reliable processes and a high degree of 

flexibility in material selection, enabling 

the smooth implementation of PPWRcompliant 

solutions. 

In Düsseldorf, the A7max will be shown 

in double-lane execution, hence 

demonstrating SEALPAC’s ability to 

combine high output with maximum 

flexibility at lowest cost per tray. 

Furthermore, it will be presented in 

combination with SEALPAC’s MA-S 

800 denester, which allows for fully 

synchronized denesting and packaging 

at highest speeds. Interesting fact: 

this denester requires no technical 

connections other than electrical 

power. On the line, SEALPAC will show 

a brand-new, mono-PET tray, supplied 

by Bliston Packaging. This tray is 100% 

mono, so does not contain any PE, and 

has a patented sealing edge, which 

ensures a hermetic seal with a top 

film of only 35 microns, despite any 

contamination. This is crucial when 

packaging proteins, such as poultry 

products, fresh meat, or seafood under 

modified atmosphere. 

SEALPAC F6 thermoformer: 

uptime as a decisive cost factor 

Availability was key in the design 

of the high-performance F-series 

thermoformer range. Features 

such as automatic film alignment, 

automatic chain tension correction, 

and continuous process monitoring 

reduce manual intervention and 

minimize unplanned downtime. Its 

modern hygiene concept, with an 

easy-to-clean design and simplified 

maintenance, also contributes 

to efficiency. The unique film and 

tooling quick exchange systems on 

the F-series are likewise designed 

for continuity: film reels and forming 

or sealing tools can be replaced 

with minimal effort. This not only 

accelerates the changeover process 

but also makes it safer for operators. 

At the same time, optimized energy 

and air consumption reduce ongoing 

operating costs. The combination of 

high process reliability, maintenancefriendly 

design, and reproducible 

output ensures that the F-series 

thermoformer quickly pays for itself, 

especially at high production volumes. 

SEALPAC M-Flex traysealer: cost 

control for smaller production volumes 

The semi-automatic M-Flex traysealer 

demonstrates SEALPAC‘s costeffectiveness 

in applications with 

smaller production batches and limited 

32 

food Marketing & Technology • April 2026

Packaging 

floor space. Short start-up times and 

simple operation reduce downtime and 

personnel costs, for example, in smallscale 

businesses. The M-Flex allows 

for the economical implementation of 

modern packaging concepts, including 

FlatSkin® with varying dome heights. 

As such, the M-Flex offers an efficient 

solution for companies with small 

production runs that want to keep their 

packaging costs under control. 

All of SEALPAC’s machines share 

the common goal of achieving the 

lowest total cost of ownership. They 

manage the thinnest possible films and 

trays, have exceptionally low air and 

energy consumption, require minimal 

maintenance, and feature extremely fast 

tool changes. This significantly reduces 

the cost per pack. In many applications, 

they therefore amortize considerably 

faster than conventional packaging 

machines. 

SEALPAC’s supermarket: packaging 

innovations that inspire 

Another highlight at the SEALPAC 

stand will be the Supermarket of 

Innovations, where the latest trends 

and developments in modern 

packaging solutions from international 

markets are presented by means of 

actual customer products. Highlights 

for 2026 include innovative concepts 

from the convenience sector that 

will particularly appeal to a trendconscious 

consumer base. The focus is 

on inspiration and practical application, 

and, also here, on how cost efficiency 

can be combined with highest quality 

appearance. „At Interpack 2026, we 

are demonstrating that efficiency does 

not come from individual features, but 

from the interplay of all components,“ 

emphasizes Marcel Veenstra, 

Marketing & Communications 

Manager at SEALPAC. „Our goal is 

to make packaging processes stable 

and economical, so that investments 

easily pay off. That is what makes 

our packaging solutions truly future 

proof.“ 

fmt 


www.sealpacinternational.com 

NeXt system Architecture for Holistic 

Concept for the “Factory of the Future” 

• neXt as an intelligent system architecture for food packaging: seamless, smart, touchless 

• Two new machine platforms as neXt system components: HFX for flow-wrapping and TRX for topload cartoning 

At the upcoming interpack show, 

Syntegon is presenting the Factory of 

the Future. In this context, the strategic 

lifecycle partner to the pharmaceutical, 

biotech and food industries is 

showcasing neXt, the next evolutionary 

stage in its packaging solutions. NeXt 

is not intended to be a single machine 

platform, but instead an integrative 

automation solution that combines 

machines, seamless operating concepts 

and AI/data-based decision support in 

an operational ecosystem. As such, this 

innovation is fully in line with Syntegon’s 

focus on seamless, innovative and 

lifecycle solutions. 

The Syntegon HFX for flow-wrapping 

and the Syntegon TRX for topload 

cartoning are two key neXt system 

components. Syntegon demonstrates 

how flexibility, efficiency and operator 

independence can be successfully 

achieved in an increasingly complex 

production environment. 

Addressing the industry’s most 

pressing challenges 

The food industry is under enormous 

pressure to change. Non-stop rising 

costs, an acute shortage of qualified 

operators, increasing safety and 

compliance requirements, as well as an 

ever-growing variety of package sizes 

and styles are all shaping everyday life in 

production halls. Production lines need 

to be quick to change over, intuitive to 

operate and as independent of manual 

intervention as possible. This is exactly 

where the intelligent neXt system 

architecture comes in, with three clear 

guiding principles: Seamless Operation, 

Smart Decisions and Touchless 

Automation. 

Seamless Operation: Seamless 

processes, minimal downtime 

Seamless operation is synonymous with 

end-to-end, seamless processes across 

all machines integrated into the neXt 

system architecture. Uniform operating 

philosophies, harmonized interfaces and 

a standardized format change concept 

ensure that operators can immediately 

find their way around any system, 

sources of error are reduced, and set-up 

times are significantly shortened. 

In the case of the new TRX topload 

cartoning platform, these guided or 

automated processes enable format 

changes to be carried out in just ten 

minutes, while significantly reducing the 

number of format parts. This minimizes 

downtime, reduces investment costs 

for new formats and makes everyday 

work easier, especially for less 

experienced operators. Training costs 

can be significantly reduced – a decisive 

advantage in times of scarce human 

resources. 

Smart Decisions: Data-based 

transparency in real time 

The second pillar, Smart Decisions, 

brings data intelligence to the packaging 


33

Packaging 

line. As part of the operational system, 

neXt links networked machine platforms 

with software solutions such as the 

cloud-based Synexio, machine-based 

Logbook functions or 3D error views. 

Camera and AI-based quality controls, 

automatic error detection and status 

monitoring ensure transparency in terms 

of productivity, quality and efficiency. 

This enables operators to monitor line 

status remotely and respond more 

quickly to deviations. This results in fewer 

unplanned downtime, less waste and 

higher overall equipment effectiveness 

(OEE). Production managers can make 

informed decisions – based on data, 

quickly and in a way that is precisely 

targeted. 

Touchless Automation: More 

autonomy, less manual 

intervention 

Syntegon takes things one step 

further with Touchless Automation. 

Within the neXt system architecture, 

manual intervention is reduced to a 

minimum and recurring, non-valueadding 

activities are consistently 

automated. 

For example, autonomous material 

supply systems take over the 

provision and insertion of film reels or 

cardboard blanks. Autonomous mobile 

robots (AMRs) supply the machines 

independently, while high-performance 

splicing systems in flow-wrapping enable 

uninterrupted operation. Packaging 

lines can therefore run for hours without 

operator intervention. This reduces 

the workload on staff and increases 

availability, while freeing up time for truly 

value-adding tasks. 

Two new machine platforms as 

building blocks of the system 

architecture 

To mark the launch of neXt, Syntegon is 

presenting two new modular machine 

platforms that are fully integrated into 

the intelligent system architecture: 

the HFX flow-wrapping platform for 

primary packaging and the TRX topload 

cartoning platform for secondary 

packaging. 

Both platforms are modular in design 

and serve as key building blocks within 

the operational neXt ecosystem. They 

are retrofit-capable and designed for 

long-term scalability. New functions, 

digital features or additional automation 

modules can also be easily integrated at 

a later date. 

As a strategic lifecycle partner, Syntegon 

supports its customers throughout the 

entire lifecycle of their packaging lines. 

Flexible Service Agreement packages – 

from preventive maintenance concepts 

to comprehensive performance 

assurance, including spare parts and 

defined response times – ensure 

maximum availability, predictable costs 

and long-term value enhancement of the 

investment. 

PPWR-ready and energy-efficient 

This all makes the neXt system 

architecture a future-proof investment 

that also delivers impressive results 

in terms of sustainable production 

strategies: energy- and waste-reducing 

technologies increase resource 

efficiency, while the flexible processing 

of different packaging styles and PPWRcompliant 

materials gives manufacturers 

new scope for implementing regulatory 

requirements. 

This is how Syntegon combines 

economic performance with ecological 

responsibility – and with neXt, sets a 

clear example for a high-performance, 

flexible and sustainable Factory of the 

Future. 

fmt 


www.syntegon.com 

34 


Packaging 

Urschel set to Reveal a New Cutting 

Concept 

Urschel is set to unveil the Little Gem Aspire Dicer, a 

new cutting concept in fruit and vegetable processing, 

at upcoming tradeshows. 

The new Little Gem will be revealed at select upcoming 

trade shows beginning in May 2026 including: 

Interpack Processing & Packaging in Dusseldorf, 

Germany from May 7-13; The National Restaurant 

Association Show in Chicago, Illinois, U.S.A. from May 

16-19; FOOMA in Tokyo, Japan from June 2 – 5; and 

ProPak Asia in Bangkok, Thailand from June 10-13. 

Invented by the Urschel Innovation & Development 

I&D (Innovation & Development) team, the Little 

Gem employs patented Urschel technology to 

create precision cutting methods, engineered 

through extensive R&D (research and development). 

Urschel I&D, alongside Urschel engineering and 

manufacturing teams, have invested quality 

resources into researching and working with many 

different customers worldwide to bring the new Little 

Gem to life. 

The machine offers a small footprint to take up limited 

production space. The Little Gem is ready to run and 

produce ideal cuts including slices from 2 mm to 10 

mm, strips, and dices up to 20 mm. 

The new dicer is named after the original Little Gem. 

The legendary Urschel machine was a patented 

invention of Founder William E. Urschel in the early 

1900s designed to remove stems and blossoms from 

gooseberries, a popular fruit during that time. One 

Little Gem could do the job of 100 workers in a day and 

revolutionized canning production. The original Little 

Gem was one of the company’s earliest successes. It 

fostered generations of innovation that led Urschel to 

become the global leader in food cutting technology 

that it is today. Just as the original Little Gem was 

ahead of its time, the new Little Gem Aspire patentpending 

methods will inspire today’s food processors. 

Urschel will be releasing more information about the 

Little Gem on its website at as the shows draw closer. 

Want edgy 

shapes? 

USE OUR TECHNOLOGIES 

TO BOOST YOUR SUCCESS! 

Official reveals are scheduled to take place at the 

upcoming shows to invite customers to view the 

machine in-person and learn more about this new 

concept in cutting. 

fmt 

VISIT US AT 

INTERPACK • 07-13/05/2026 

DÜSSELDORF • HALL 3 / D96 

SNACKEX • 17-18/06/2026 

LISBON, PT • STAND 534 


www.urschel.com 

SCHAAF TECHNOLOGIE GMBH 

www.foodextrusion.de 


35

Packaging 

Quick, Nimble Helpers 

Many notions exist about robots, but very few of them correspond to today’s industrial reality. This is 

especially true when it comes to consumer goods: anyone looking for humanoid robots with two legs, 

two arms and a rudimentary face is in for a disappointment. Yet manufacturers are teeming with robots. 

Integrated into packaging lines, they perform more tasks than any human could ever manage. Some lines are 

veritable armies of highly versatile machines. Reason enough to take a closer look. 

All photos: Gerhard Schubert GmbH 

First things first: you don’t have to 

look very far to find robots. They 

do their jobs wherever high quality, 

flexibility and gentle processes are 

required. This is the case virtually 

everywhere in the food, confectionery 

and cosmetics industries. Tasks such 

as grouping, transporting, erecting 

and sealing are performed by all types 

of agile engineering solutions that can 

recognise, grip, place or transport 

products – both on and off packaging 

lines. They all look very different 

and perform their work in different 

locations. 

Take biscuit production, for example: 

once baked, crispy cookies or biscuits 

leave the oven, wide conveyor belts 

most often take them straight to 

the packaging process, where they 

quickly encounter their first special 

type of machine. Biscuits are rarely 

packaged as loose goods in bags; the 

market is dominated by packaging 

that combines trays and flowpacks. 

So how do biscuits end up in the tray? 

It’s quite simple: a robot – usually a socalled 

F4 or T4 – picks up each biscuit 

individually and places it precisely 

into a tray cavity, usually working in a 

‘team’ with other robots of the same 

type. 

Pick & place – the premier league 

These packaging robots specialise in 

the gentle, fast picking and placing of 

products of any shape or consistency, 

as well as the processing of packaging 

materials. F2 and F3 robots, for 

example, achieve great results: they 

can precisely erect flat blanks for a 

wide variety of packaging formats, 

place pre-grouped products into 

cardboard or plastic packaging and 

close them securely. 

Schubert laid the foundation for all 

these developments back in 1981 with 

the first four-axis robot, the SNC-R1, 

also known as ‘Roby’: Gerhard 

Schubert designed the machine for 

packaging individual products into 

trays or boxes. In 1984, the model 

Schubert uses AI-supported image processing developed in-house as the basis for controlling the 

tog.519 cobot. 

automated a chocolate packing line 

for the very first time, paving the way 

for further developments, one of which 

set new standards in the same year. 

The SNC-F2 marked the beginning of 

the successful automation journey for 

a technology that has been used in 

thousands of installations worldwide 

to successfully package products in 

the most varied sectors. This advance 

made it possible to erect, fill and seal 

cartons with a single robot and the 

corresponding tools. 

F robots are based on the SCARA 

principle. The acronym stands for 

‘Selective Compliance Assembly 

Robot Arm’ and, put simply, refers 

to ‘one-armed’ robots. Their special 

arm geometry gives them high 

rigidity in the vertical direction, while 

allowing them to remain flexible in 

the horizontal plane. As a result, they 

require little space and have a large 

radius of action, which is especially 

advantageous for wide conveyor belts. 

On the subject of space requirements, 

T3/T4 and T5 robots, which are 

based on the delta robot type, are 

also extremely compact. Resourceful 

engineers developed this technology 

in the 1980s at the École Polytechnique 

Fédérale de Lausanne (EPFL). Classic 

delta robots have at least three 

parallel arms that are attached to the 

top of the frame and connected to 

a motor; grippers are located at the 

lower end of the arms. The triangular 

arrangement of the arms resembles 

the Greek letter delta (Δ), which is how 

the robot type got its name. 

Seamless efficiency with the 

Transmodul 

Packaging lines can run this reliably 

because there’s a simple structure 

that links robots for different steps – 

such as setting up blanks, gluing and 

sealing – and which has very little 


Packaging 

in common with previous solutions. 

Without it, the entire process would 

come to a standstill. After all, filled 

trays or other packaging materials 

have to be transported to the 

respective systems. 

Anyone thinking of conveyor belts 

here is mistaken. Especially in 

cartoning and multipack lines around 

the world, a compact platform travels 

back and forth on a track between the 

system components. Its cargo may 

include erected carton bases, metal 

cans, individually packaged products 

or ready-made secondary packaging 

– in short, anything that needs to be 

moved within the line. Of course, we’re 

talking about the Transmodul, another 

innovation from Crailsheim. 

The Transmodul transport robot has 

been travelling along a successful, 

continuous journey in packaging lines 

since 2009. It is used in lines that 

handle multiple packaging formats 

– i.e. not only different box formats, 

but also tin cans or plastic crates, 

for example. This requires flexibility, 

which the extremely agile Transmodul 

delivers. A vacuum blower holds 

packaging materials or products 

securely in place. This is ensured 

in no small part thanks to productspecific 

format plates on the transport 

surface. To set up a new packaging 

format, you simply need to change the 

format plate. 

When it comes to process reliability, 

the Transmodul has an ace up its 

sleeve that classic transport chains 

lack: if a Transmodul fails, it can be 

quickly replaced by another one – or 

the line can continue packing with one 

less Transmodul. It never comes to a 

standstill. When they reach the end 

of their route, something fascinating 

happens: unloaded Transmoduls 

tilt sideways and travel back to the 

starting point on the underside of the 

track – creating a continuous cycle. 

Beyond the line itself 

Of course, there is much more going 

on within the line. But it is also worth 

taking a look outwards. Robots can 

take on upstream tasks and transport 

lightweight products via pick & place, 

AI-supported image processing also enables the cobot to pick up products from an unsorted pile. 

for example. Cobots – short for 

collaborative robots – often work in 

close proximity to humans. Depending 

on their speed and range of motion, 

they are located within a safety cell 

so that humans and machines cannot 

interfere with each other. 

What makes the cobot so unique is 

that it combines state-of-the-art robot 

technology with AI-supported image 

processing. The vision system, which 

is ‘trained’ in advance with images, 

enables cobots such as Schubert’s 

tog.519 to quickly find individual 

products, even in unsorted piles, pick 

them up and move them to a different 

location. Thanks to intelligent image 

recognition, the tog.519 can even 

pick up products that it sees for the 

first time. As an entirely autonomous 

system, the mobile cobot can be 

positioned virtually anywhere – in front 

of or behind a machine, as a standalone 

robot line or as automation 

between two stations. 

Gentle gripping 

A cobot, an F4 or a T4 would only be 

half as impressive if they didn’t also 

work gently. Like all robots that pick 

up and place products, they have so- 


37

Packaging 

called end effectors specifically for 

this purpose. Gripping or suction tools 

tailored to the product are suitable 

for packaging robots. Gripping tools 

hold objects in place with mechanical 

fingers or jaws. Direct physical contact 

allows them to hold even heavy or 

irregularly shaped products securely 

– regardless of their surface. The 

disadvantage is that they can damage 

sensitive products. 

This is why baked goods, for example, 

are usually picked up by robots using 

suction tools. These tools create 

a controlled vacuum that causes 

lightweight products with smooth, 

air-impermeable surfaces to adhere 

to the tools. Schubert uses sensors 

to continuously monitor the flow rate 

in the vacuum system. This allows 

them to determine whether or not the 

suction tools are holding the products 

– an important prerequisite for precise, 

complete production. Once suctioned 

or gripped, products, blanks or parts 

can be processed further – as gently 

as only a robot can. 

fmt 

The F4 articulated arm robot can handle very wide product belts. 


www.schubert.group 

This Transmodul transports tin cans to the filling robot. 

Schubert laid the foundation for modern 

packaging robotics with the SNC-R1, or Roby 

for short. 

T4 robots in delta design can be used to save space. 


Events 

Registration Open for IFT FIRST Annual 

Event and Expo, the Top Food Research, 

Science, and Technology Event in the 

World, July 12-15 

The Institute of Food Technologists 

(IFT), a nonprofit scientific 

association committed to advancing 

the science of food and its application 

across the global food system, is 

proud to announce that registration is 

now open for IFT FIRST Annual Event 

and Expo, the leading food science 

and innovation expo. IFT’s annual 

celebration of food research, science, 

and technology uniting the top 

global food leaders across industry, 

academia, and government is being 

held July 12-15, 2026, at McCormick 

Place in Chicago. 

Through cutting-edge scientific programming 

and multi-disciplinary discussions, 

IFT FIRST (Food Improved by 

Research, Science, and Technology) 

addresses the biggest issues impacting 

the food industry across novel 

technology and innovation, health and 

nutrition, sustainability and climate, food 

safety, and consumer insights. New in 

2026, all scientific programming will take 

place directly in the Expo Hall, offering 

attendees the unique opportunity to 

engage with cutting-edge sessions at 

the heart of the event. 

By integrating scientific discussions 

and presentations within the expo 

environment, participants can seamlessly 

connect with experts, explore new 

technologies, and experience the vibrant 

innovation showcased throughout IFT 

FIRST. 

“By making scientific programming 

more accessible, we’re ensuring that 

all attendees can engage with keynotes 

and breakout sessions and more easily 

connect what they’re learning with the 

innovations they’re seeing in the Expo 

Hall,” said IFT CEO Christie Tarantino- 

Dean. “This year, we’re also expanding 

networking spaces and increasing 

curated Expo Floor tours—changes 

that directly reflect attendee feedback 

and our ongoing evolution to best meet 

their needs.” 

IFT FIRST will host more than 450 

research posters and 100 scientific 

sessions spread out across the dynamic 

Expo Hall, including a session on how 

to incorporate AI for faster, smarter, 

and safer food innovation sponsored 

by CoDeveloper, IFT’s proprietary 

AI-powered R&D platform that was 


39

Events 

unveiled to the public at last year’s 

event. 

The opening headliner on Monday, July 

13, is James Beard award-winning chef 

and food columnist, J. Kenji Lopez-Alt. 

The keynote session, “The Science 

of Flavor: Transforming Culinary 

Experiences Through Research,” will 

explore how scientific inquiry and 

culinary creativity are transforming 

the way people experience food and 

will focus on the ways evidence-based 

experimentation is revolutionizing food 

preparation and product development. 

On Tuesday, July 14, FDA Deputy 

Commissioner for Human Foods, 

Kyle Diamantas, JD, will sit down with 

IFT VP of Science and Policy, Anna 

Rosales, for a critical discussion on 

the future of food safety where they 

will explore the latest developments in 

regulatory science, risk assessment, 

and compliance. 

“Food scientists are navigating an 

increasingly complex and fast-changing 

environment, and IFT is here to support 

them. IFT FIRST brings the global food 

community together to share ideas, 

explore solutions, and access the 

knowledge needed to meet today’s 

challenges and shape the future of food 

science,” said Tarantino-Dean. 

Dr. Harnisch Publications, including 

Food Marketing & Technology will 

be exhibiting at Booth S2981 and 

welcomes visitors from all geographic 

areas and food sectors. 

About Institute of Food Technologists 

Since 1939, the Institute of Food 

Technologists (IFT) has served as 

the voice of the global food science 

community. IFT advocates for science, 

technology, and research to address 

the world’s greatest food challenges, 

guiding our community of more than 

200,000. IFT convenes professionals 

from around the world – from 

producers and product developers 

to innovators and researchers across 

food, nutrition, and public health – 

with a shared mission to help create a 

global food supply that is sustainable, 

safe, nutritious, and accessible to all. 

IFT provides its growing community 

spanning academia, industry, and 

government with the resources, 

connections, and opportunities 

necessary to stay ahead of a rapidly 

evolving food system as IFT helps 

feed the minds that feed the world. 

About IFT FIRST 

IFT FIRST Annual Event and Expo 

is one of the most influential food 

technology events in the world 

as it unites instrumental leaders 

across the global food system to 

help shape the future of food. Each 

year, IFT FIRST (Food Improved by 

Research, Science, and Technology) 

convenes prominent food, health, 

and nutrition professionals across 

industry, academia, and government 

to collaborate, innovate, and educate. 

IFT FIRST features a dynamic expo 

hall that connects many of the top 

global food and wellness companies 

with buyers and those with purchasing 

influence, while also offering cuttingedge 

scientific programming that 

explores the hottest topics across the 

science of food. IFT FIRST also offers 

valuable networking opportunities, 

unique food competitions, and 

engaging interactive experiences 

to connect, enrich, and empower 

attendees in their missions to 

transform the global food system. fmt 


www.ift.org/ift-first-event/ 


Events 

2026 APRIL 

2026 MAY 

April 26-28 

Valencia, Spain 

Hydrocolloids Conference 

IMR International 

PO Box 7744 

San Diego, CA 92167 USA 

+1 858 776 2930 

www.hydrocolloid.com/conference 

May 5-7 

Barcelona, Spain 

Vitafoods Europe 

Informa Markets, 

WTC Tower Ten, 7th Floor, 

Strawinkskylaan 763, 

1077 XX Amsterdam, The Netherlands 

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

www.figlobal.com 

May 7-13 

Düsseldorf, Germany 

interpack 

Messe Düsseldorf GmbH 

Postfach 10 10 06, 

40001 Düsseldorf, Germany 

Tel.: +49 211 45 60 01 • Fax: +49 211 45 60 6 68 

www.interpack.com 

May 18-21 

Teheran, Iran 

Agrofood + Bevtec 

fairtrade Messe GmbH & Co. KG 

Vossstr. 3, 

69115 Heidelberg, Germany 

Tel.: +49-6221/4565-0 • Fax: +49-6221/4565-25 

info@fairtrade-messe.de • www.fairtrade-messe.de 

2026 OCTOBER 2026 NOVEMBER 

Oct 18-21 

Chicago, IL, USA 

Pack Expo International 

PMMI 

12930 Worldgate Drive, 

Suite 200, Herndon, VA 20170 

Phone: 571.612.3200 

Email: expo@pmmi.org 

November 

Dubai, UAE 

Gulfood Manufacturing 

Dubai World Trade Centre, 

PO Box 9292, Dubai, 

United Arab Emirates 

Tel: +971-4 308 6124 

www.gulfoodmanufacturing.com 

Nov 10-12 

Nuremberg, Germany 

BRAU Beviale 

YONTEX GmbH & Co. KG 

Kürschnershof 2-4 

90403 Nuremberg, Germany, 

Email: info@yontex.com, 

www.brau-beviale.de 

Nov 17-19 

Frankfurt, Germany 

Food Ingredients Europe 

Informa Markets, 

WTC Tower Ten, 7th Floor, 

Strawinkskylaan 763, 1077 XX Amsterdam, 

The Netherlands 

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

www.figlobal.com 

2026 JUNE 

June 4-6 

Addis Ababa, Ethiopia 

Agrofood + Bevtec 

fairtrade Messe GmbH & Co. KG 

Vossstr. 3, 

69115 Heidelberg, Germany 

Tel.: +49-6221/4565-0 • Fax: +49-6221/4565-25 

info@fairtrade-messe.de • www.fairtrade-messe.de 

Nov 17-20 

Milan, Italy 

SIMEI 

Unione Italiana Vini soc. coop. 

Via S. Vittore al Teatro 3, 20123 Milano 

Tel: +39-02 7222 2825 

Fax: +39-02 866 575 

info@simei.it • www.simei.it 

2026 JULY 

July 12-15 

Chicago, IL, USA 

IFT FIRST 

Institute of Food Technologists 

252 W. Van Buren, 

Suite 1000, Chicago, IL 60607 

Tel.: +1-312-782-8424 • Fax: +1-312-782-8348 

www.ift.org 

Nov 22-24 

Nuremberg, Germany 

SPS - Smart Production Solutions 

Mesago Messe Frankfurt GmbH 

Rotebühlstr. 83-85 

70178 Stuttgart, Deutschland 

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

info@mesago.com • mesago.com 

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

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

or completions. Please contact: food@harnisch.com 


41

Last Page 

Advertiser’s Index • April 2026 

Page Company Location 

17 BENEO Mannheim, Germany 

Cover + 23 Endress+Hauser Paris, France 

Cover 2 European Snacks Association Brussels, Belgium 

25 Filtech Meerbusch, Germany 

Digital Gerhard Schubert GmbH Crailsheim, Germany 

39 GIRACT Geneva, Switzerland 

27 Harter GmbH Stiefenhofen, Germany 

9 IFT First Chicago IL, USA 

4 PetFood PRO Nuremberg, Germany 

29 Schaaf Technologie Bad Camberg, Germany 

Cover 4 Urschel Laboratories Inc. Chesterton IN, USA 

5 Vitafoods Europe 

Barcelona - Amsterdam, the 

Netherlands 

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

if something should be not quite right. 

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PREVIEW • JUNE 2026 

Bakery Confectionery Ingredients 

Mixing Color & Sorting 

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FIRST 2026 

Fi Europe Review 

… and lots more 

… and lots more 

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