food Marketing

3/26 

Vol. 40 • 31377 

ISSN 0932-2744 

Cover: 

Health Benefits of 

The Almond Advantage Wholemeal 

food Marketing & Technology • June 2026 

Improved Cutting and 

Grinding of Meat 

Fresh Fish Every Day

FOOD 

INNOVATION 

THAT’S 

AHEAD OF 

THE 

CURVE 

17-19 NOVEMBER 2026 FRANKFURT 

Register now 

Where global suppliers 

shape tomorrow’s food 

From functionality to flavour, 

powering better food outcomes 

WWW.FIGLOBAL.COM/EUROPE

Editorial 

Comfort Food for Comforting Times 

Travel is a privilege and an opportunity. 

I am fortunate because, through my 

job, I can see different places and get 

to interact with different people, I may 

not otherwise have got the chance to 

meet. This started as a child, travelling 

between the country I was born in and 

the country which was my home. As I 

grew up, I already knew the world was 

bigger than my own back yard. 

Sometimes travelling is more 

challenging and adventurous than 

expected. I have been fortunate 

to enjoy Kimchi in Seoul, Injera in 

Addis Ababa, Poutine in Ontario and 

Black Pudding in Manchester. I have 

tried goat, antelope and alligator 

and maybe some other things I 

haven’t realised. In another column I 

mentioned discovering my allergies to 

crustaceans. Other trips have shown 

me – very quickly – to be careful with 

street food in warmer climates. 

Sometimes, however, travelling means 

curling up in my hotel room with a 

box of cereal and a carton of milk. 

Occasionally I buy a baguette and some 

cheese and walk around a city until I 

find a park bench. Recently I agreed 

to meet some colleagues for dinner 

and got to the meeting point a few 

minutes early. As I arrived, musicians 

and dancers started their performance. 

Even more recently, my wife and I were 

wandering around a city new to us. We 

came across a festival specialising 

in rice and many varieties of paella. It 

was unexpected, but excellent. These 

are really moments I look back on wtih 

gratitude. 

As I write this, we are in the middle of the 

FIFA World Cup football tournament. 

Comfort food and beverages may 

have a double meaning, depending 

on the results. Generally though, this 

kind of event is still essential for the 

food industry. There are countless 

opportunities for promotion and 

marketing, and many larger and smaller 

companies will benefit. Consumption 

will increase and friends, neighbours 

and families will sit and celebrate 

together. Whatever snacks and drinks 

Ian Healey 

Editor-in-Chief 

are on the table, the entire industry can 

be glad of an extended six week period. 

When people think of comfort food, 

we often think of sweet things. Those 

who know me closer, will realise it is 

also true of me. But still there are the 

surroundings, nature, weather and 

people which become part of the whole. 

That, I really do find comforting. 

Sincerely 

If you like it – subscribe! 


food Marketing & Technology • June 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 June 2026 

3 Editorial 

42 Impressum 

Ingredients 

6 Healthy, Sustainable, Delicious: 

Almonds have it all 

9 Exploring Hybrid Meat: the Pragmatic Bridge between 

Taste, Health and Planet 

11 How is AI Challenging the Food Industry? 

14 Vitafoods Europe: Largest Event Ever 

16 Lighter, Finer, Milder: 

Wholemeal Reimagined 

18 Mabinlin: Unlocking the Potential of a Heat-Stable 

Sweet Protein for Next-Generation Food Formulations 

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 

21 Integrated Food Extrusion Solutions Engineered for 

Performance and Innovation 

24 Innovation in Meat Processing 

27 New Continuous Mixer with over 55 Years of Innovation 

28 Turning Change into Opportunity 

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 

30 Fersk fisk hver dag 

32 Next Leap forward for Iconic Packaging System 


www.harnisch.com 

Departments 

39 IFT FIRST Annual Event and Expo 

41 Calendar of Events 

4


Vol. 40 • 31377 

ISSN 0932-2744 

3/26 

Cover: 

Almond products are a flavorful and 

protein-packed addition to many pantry 

basics. Thanks to almonds’ wide variety of 

forms and subtle buttery taste, they’re a 

versatile ingredient that can enhance any 

product without overpowering it. Whole, 

sliced, diced, slivered, chopped, blanched 

– or as almond oil, almond butter or 

almond flour – almonds add value in just 

about any application.. 

Our Cover Story starts on page 6. 

Photo: Almond Board of California 

Cover: 

The Almond Advantage 


Wholemeal 



Fresh Fish Every Day 

Wholemeal Health 

The health benefits of wholemeal are widely recognized. In reality, 

these are often associated with an undesirable appearance 

and sensory profile, as classic wholemeal baked goods are often 

dark and coarse and have a strong or slightly bitter taste. A new 

ingredient has now come into play, which proves that wholemeal-compatible 

baked products can look and taste good, opening 

up new opportunities. See the article on page 16. 

Meat Processing Innovation 

The new Cutting Drum is a specially designed cutting system for 

meat grinders. It is used in place of the conventional cutting set 

or a separation set and significantly expands the functionality of 

the meat grinder. While conventional separation sets perform 

well in removing hard components such as tendons, cartilage 

and bone fragments, they have limits. Full details on page 24. 

Packaging Fresh Fish 

The main demands in the design of a packaging line for fresh fish 

are efficiency, flexibility due to the large variety in retail orders, 

and quality control such as x-ray inspection for bones, metal and 

plastic. The solution consists of different processes, such as tray 

loading, sealing, metal detection, check-weighing, and sleeving, 

which needed to be optimally synchronized. See page 30. 

food Marketing & Technology • February 2016

Cover Story 

Healthy, Sustainable, Delicious: 

Almonds have it all 

Almonds in general and almonds from California in particular are healthy, they are delicious, and they are 

plentiful! Ian Healey joined one of the most beautiful parts of the food and farming calendar and saw the 

beginning of the annual cycle as the almonds start to bloom. 

Almonds can be enjoyed in many ways, 

occasions, and locations. From whole 

almonds to blanched, sliced and diced 

ones – as well as almond flour, paste, 

butter, oil, milk, and more – almonds 

are incredibly versatile, satisfying, and 

packed with powerful nutrition, supporting 

healthy and diverse diets the world 

over. 

California has a unique climate and 

soil but also a unique farming tradition. 

Almond farming is a long-term commitment. 

California almonds have earned their 

reputation as the world’s leading global 

producer and supplier. A com-bination 

of ideal growing conditions, responsible 

farming, and decades of scientific 

research has made California the heart 

of global almond production. 

Orchards generally produce for 25 years, 

yielding their first crop three years after 

planting. The end of February is the time 

when the trees have been pruned, the 

bees come and do their work and the 

blossoms begin to develop. The orchards 

are a blaze of color and the fragrances 

feel like they come from heaven. 

From March to June, almond kernels 

mature and grow to full size, with the shell 

hardening around it – both protected by 

a fuzzy outer hull. Once the spring rains 

stop and the weather heats up, farmers 

begin irrigating their orchards to support 

the growing crop, taking great care to 

ensure that each drop of water is used 

responsibly and efficiently. Also at this 

time, green almonds can be harvested 

for various culinary uses. 

From August through October, mechanical 

shakers harvest the crop by 

vigorously shaking the trees so that the 

almonds fall to the ground. Protected 

by their outer hulls and shells, they then 

dry naturally for 7–10 days before being 

swept into rows. After that, a harvester 

machine drives over the rows, vacuuming 

the nuts up into a cart that brings them 

6 food Marketing & Technology • June 2026

Cover Story 

to the edge of the orchard for transport 

to the next stop on their journey. 

Each almond variety is harvested 

separately, so this process typically 

happens two to three times per orchard. 

During this period, almond trees begin 

building the pieces that will become the 

next year’s crop, so farmers take care 

to give the trees what they need for this 

important stage. 

After harvest, almonds go to a huller/ 

sheller facility where the kernels pass 

through a roller to remove the hull, 

shell and any debris from the orchard, 

such as sticks and rocks. Almond 

farmers practice a zero-waste approach, 

ensuring everything an orchard grows is 

put to use. 

Almonds are one of the most 

researched food products 

Since 1973, the California almond 

community, through the Almond Board 

of California, has supported over $89 

million in research to improve farming 

practices while minimizing environmental 

impacts, identifying health benefits from 

almond consumption, ensuring food 

quality and safety, and identifying new 

uses of orchard biomass. 

As a responsibly-grown, plant-based 

ingredient with 14 different forms to 

aid innovation and a strong nutritional 

profile, product manufacturers can 

feel reassured that almonds are a 

future-proof ingredient with sustained 

relevance when it comes to evolving 

consumer demand. 

200+ Scientific Publications link 

almonds to Health Benefits 

Spanning two decades, almonds have 

over 200 peer-reviewed publications 

on their nutrition profile and health 

benefits. Research from top scientists 

and universities globally has uncovered 

that almonds may help support heart 

health, gut health, weight management, 

skin health, exercise recovery and more. 

All references are available on request. 

Almonds have officially cracked 

the code on worldwide demand 

Almond products are a flavorful and 

protein-packed addition to many pantry 

basics. Thanks to almonds’ wide variety 

of forms and subtle buttery taste, they’re 

a versatile ingredient that can enhance 

any product without overpowering it. 

30 Grams = 

23 Almonds 

The diagram shows the nutritional 

benefits from head-to-toe which a 30 

gram serving of almonds can bring. 


7

Cover Story 

Whole, sliced, diced, slivered, chopped, 

blanched – or as almond oil, almond 

butter or almond flour – almonds add 

value in just about any application. 

Whether paired with chocolate, added to 

snack mixes, or infused into energy bars, 

almonds are a fit for nearly every food 

trend. The satisfying crunch and buttery 

mouthfeel of almonds work with a wide 

range of flavors and textures. 

Dariela Roffe-Rackind, Director Europe 

& Global Public Relations at the Almond 

Board of California, comments: “There’s 

a lot of innovation happening when it 

comes to almonds and waste. Not only 

are almonds a great low waste ingredient 

thanks to their long shelf life, California 

almonds are also grown in a zero-waste 

way, where everything is put to good 

use. Almonds are a great ingredient 

when it comes to standalone plantbased 

innovation because of their ability 

to deliver on multiple fronts - health, 

taste and texture - all key factors for 

consumers. In addition to their protein 

content, almonds pair well with other 

plant proteins like legumes and lentils 

and their extensive portfolio of formats 

- including whole, sliced, slivered, flour, 

paste, butter, oil and milk – means there 

are endless possibilities for creating new 

and exciting plant-based products.” 

Three trends for food 

professionals 

ABC is returning to IFT FIRST in Chicago 

to demonstrate how almonds can be 

an essential ingredient for innovative 

new products. Consumer preferences 

are shifting toward functional nutrition, 

transparency, and memorable eating 

experiences, giving more opportunities 

for almond ingredients in 2026. Here 

are three major trends to underline how 

almonds can be a versatile solution. 

Gut health gains momentum 

Four in five consumers now prioritize 

gut health as essential to their overall 

wellness, and the market is responding. 

In 2025, 19% of new launches featuring 

almonds made digestive and gut 

health claims, with 95% highlighting 

almonds‘ fiber content. Most notably, 

prebiotic fiber claims have surged 126%. 

The opportunity is substantial: bread 

products, yoghurts, dairy alternatives, 

and sports bars are among the fastest 

growing categories with almond ingredients. 

Forward-thinking brands are 

leveraging almonds as a multi-benefit 

ingredient, combining gut health claims 

with complementary health benefits like 

weight management. 

Clean label authenticity 

More than one in four consumers are 

actively removing processed foods from 

their diets and are looking for brands they 

can trust. Consumers value simplicity, 

transparency, and authenticity, driving 

growth in claims around no additives 

or preservatives, organic ingredients, 

GMO-free status, and ethical sourcing. 

Currently, 40% of almond-based product 

launches feature clean-label positioning. 

Notably, “minimal processing“ claims are 

featured on 41% of new almond products, 

while environmental claims are gaining 

traction of nearly 12%. Categories that 

have the most opportunity for almond 

ingredients and clean label positioning 

include sports nutrition, cereals, desserts 

and dairy alternatives. 

Sensory sophistication 

Today‘s consumers don‘t just eat for 

nutrition. They crave multi-dimensional 

sensory experiences. Fifty-seven percent 

seek interesting texture combinations, 

but they also want flavor complexity, 

aroma appeal, and visual quality that 

signals authenticity and indulgence. 

Almonds deliver across all dimensions: 

from crunchy to creamy textures within 

a single product, from bold new flavor 

experiences to comforting nostalgic 

notes. Roasted almonds unlock complex 

nutty and caramel notes, while their 

natural appearance positions products 

as premium and trustworthy. 

For more information: 

www.almonds.org 

HEART HEALTH 

In a systematic review and meta-analysis 

(837 participants, 18 studies) from several 

genetically diverse groups, and for 

people with a range of BMIs, almond consumption 

was associated with re ductions 

in total and LDL cholesterol (the bad one) 

and with no effect on HDL cholesterol 

(the good one). 

HEALTHY BLOOD SUGAR LEVELS 

The unique nutrient package in almonds 

– including 4g of slow-digesting fiber, 

6g of plant protein, 9g of good monounsaturated 

fat, only 1 gram of saturated 

fat per 30-gram serving and zero sugar 

– makes them a smart choice for managing 

healthy blood sugar levels. Research 

suggests that eating a small serving of 

almonds (20g) before major meals may 

help to control blood sugar levels in adult 

Asian Indians (ages 18-60) with prediabetes 

and overweight/obesity and even 

reverse prediabetes in about one-quarter 

of the people studied. 

WEIGHT MANAGEMENT 

Multiple studies have investigated the effects 

of almonds on weight management 

when included in a healthy diet. Other 

studies have explored almonds’ role in 

weight loss and maintenance in people 

with overweight/obesity. Moreover, the 

nutrients in almonds may promote feelings 

of fullness, which provide energy 

throughout the day. 

EXERCISE RECOVERY 

Three studies have been conducted so 

far to explore the impact of daily almond 

consumption on aspects of exercise recovery 

such as muscle soreness, muscle 

damage and post-exercise muscle 

performance. Sports nutrition research 

reported that eating 57g of almonds daily 

for one month is associated with better 

recovery after exercise, including reduced 

feelings of post-exercise fatigue and 

tension, increased leg/back strength 

during recovery, improved mood and decreased 

muscle damage during the first 

day of recovery in 46 healthy adults who 

exercised less than three times per week. 

SKIN HEALTH 

Recent studies have explored how eating 

almonds affects wrinkle severity, skin 

tone and UV resistance in certain populations. 

Skin health clinical researchers 

concluded that eating almonds may help 

reduce facial wrinkles in postmenopausal 

women with sun-sensitive skin types 

(Fitzpatrick skin types I-II) and provide increased 

resistance to harmful UVB rays 

in young Asian women with Fitzpatrick 

skin types I-II. 


Ingredients 

Exploring Hybrid Meat: the Pragmatic 

Bridge between Taste, Health and Planet 

By Dr Briony Sayers, ACI Group 

There is a thought experiment that’s 

worth spending time on. Imagine two 

scenarios. In the first, a small but 

committed percentage of consumers 

switches entirely to plant-based diets. 

In the second, the majority of meateaters 

simply consume a little less, 

through products that look, cook, and 

taste like the meat they already love. 

Which scenario delivers greater impact 

at the population scale? The answer, 

logically and in terms of sheer volume, 

is the second. 

That idea is the underpinning of 

hybrid meat, and it is why we believe it 

represents one of the most practically 

significant opportunities in the food 

industry today. 

innovation happening across this 

space has been, and continues to be, 

extraordinary. Talented food scientists 

have developed plant proteins with 

remarkable functionality that get ever 

more indistinguishable from animal 

protein, and the technical progress is 

real. But the market, it seems, is just 

not quite ready. 

Ultimately, consumer behavior is 

stubborn. Taste expectations, cultural 

habits and price sensitivity continue 

to anchor the majority of shoppers 

to conventional meat formats. 

Behavioral research consistently 

shows that all-or-nothing dietary shifts 

have low long-term adherence. One 

often-cited 2014 study of over 11,000 

US adults found that five in six people 

who adopted vegan or vegetarian 

diets ultimately returned to eating 

meat. While the same study hasn’t 

been repeated since, it’s not outside 

the realm of possibility to think that 

today’s figures are similar. This is not 

a reason for pessimism, however, but 

pragmatism. And it is precisely where 

hybrid meat makes its case. 

According to Mintel data, more than a 

third of UK consumers who regularly 

Hybrid meat, products in which a 

portion of conventional animal protein 

is intentionally replaced with plantbased 

or alternative protein ingredients, 

is not a brand-new idea. Meat extenders 

have existed for decades. What is new, 

however, is the intent. Rather than 

diluting a product for the purpose of 

cost efficiency, hybrid formulations 

are now being designed with clear 

nutritional, environmental and sensory 

objectives. The plant-based component 

is selected for what it contributes, be 

it protein quality, fibre, texture, or its 

sustainability credentials, not merely 

for what it saves on the cost sheet. The 

distinction matters, and it is one we feel 

strongly about. It’s not reformulation by 

stealth, but optimisation by design. 

The market is telling us 

something 

It would be dishonest to talk about 

the rise of hybrid meat without acknowledging 

the broader context. 

The fully plant-based meat alternative 

category has grown more slowly than 

its early projections suggested. Sales 

have been softer than anticipated, 

and shelf space in some retailers 

has contracted. This isn’t a failure of 

ambition or science - the ingredient 


9

Ingredients 

eat red meat or poultry now have 

regular meat-free days. The flexitarian 

majority is real and growing, but it is 

a majority that still wants to eat meat. 

Hybrid products meet them where 

they are, rather than asking them to go 

somewhere they are not yet ready to go. 

Placed on the meat fixture rather than 

the free-from aisle, a well-formulated 

hybrid mince or burger requires no 

change in shopping behavior, no 

revision of culinary repertoire, and no 

sense that something has been taken 

away. That last point is psychologically 

significant in consumer terms; loss 

aversion is a powerful force in decisionmaking, 

and hybrid formats sidestep it 

almost entirely. 

The science has caught up with 

the ambition 

For hybrid products to succeed 

where earlier attempts stalled, they 

need to perform. Sensory parity with 

conventional meat is non-negotiable, 

and this is where ingredient innovation 

has become genuinely exciting. 

Modern protein systems have made 

meaningful progress. Isolated pea 

and soy proteins, in particular, now 

offer the functional versatility to be 

integrated into hybrid formulations 

without compromising mouthfeel. 

Through our distribution partnership 

with IFF, at ACI Group, we supply a 

range of advanced soy and pea protein 

solutions specifically engineered 

for applications like these. IFF‘s 

SUPRO® isolated soy proteins deliver 

gelling, emulsification, water binding 

and textural stability, all properties 

that are critical in hybrid sausages, 

burgers and mince where structure 

and juiciness need to be maintained 

throughout cooking and shelf life. 

The RESPONSE® textured soy protein 

concentrates, meanwhile, provide 

a meat-like texture when hydrated, 

making them well suited to ground 

and reformed formats. On the pea 

side, TRUPRO® pea protein, which 

is naturally non-GMO and free from 

allergen labelling requirements, 

blends readily with other plant proteins 

and contributes a neutral flavor profile 

that allows the meat character of a 

product to remain dominant. 

The threshold at which plant inclusion 

starts to affect eating quality is 

believed to be around 30%. Below that 

level, evidence consistently shows 

that hybrid products can achieve 

parity or superiority against 100% 

meat equivalents. That’s a genuine 

formulation win, and for food brands, 

means that meaningful environmental 

and nutritional benefit can be delivered 

without the consumer needing to care 

about what has changed. 

Beyond proteins, the ingredient toolkit 

for hybrid meat is widening. Myceliumbased 

ingredients bring natural umami 

character and moisture-holding properties 

that can actually improve eating 

quality, reducing the risk of the flavour 

dilution that undermined some earlier 

hybrid attempts. Blended protein 

concentrates, combining fava bean, 

yellow pea, sunflower and wheat, 

simplify the formulation process 

even further, helping manufacturers 

to boost protein content and textural 

performance in a single ingredient 

step. 

The case is quantifiable, and the 

industry is on the move 

The numbers make a compelling case. 

Life cycle assessment data shows 

that replacing approximately 30% 

of meat content with plant protein 

can generate meaningful reductions 

in greenhouse gas emissions and 

land use while preserving nutritional 

integrity and sensory quality. Pea 

protein produces around 6.4 kg CO₂e 

per kg of protein, compared to over 178 

kg for beef. Even partial substitution at 

scale translates into material carbon 

savings. The World Resources Institute 

estimates that swapping just 30% of 

beef for mushrooms across ten billion 

burgers could equate to taking around 

two million cars off the road. 

Retailers are already moving in this 

direction. Lidl GB has reported 

extraordinary growth in alternative 

protein sales and is targeting plantbased 

protein at 25% of total protein 

sales by 2030. The UK Climate Change 

Committee recommends a 20% 

reduction in red meat consumption 

by the same date to support net-zero 

targets. Hybrid meat is an increasingly 

practical mechanism for delivering 

against these commitments without 

alienating the core customer. 

From a nutritional standpoint, the 

benefits are equally clear. Hybrid 

formulations typically reduce saturated 

fat and cholesterol while 

introducing dietary fiber, an important 

nutrient that’s almost entirely absent 

from conventional meat products. 

It is possible to retain protein levels 

comparable to conventional meat while 

meaningfully improving the nutritional 

profile, and for manufacturers 

operating under increasing pressure 

around public health policy and 

reformulation targets, that is a powerful 

proposition. 

None of this means hybrid meat is 

without challenges. Consistent performance 

at industrial scale requires 

sharp supply chain alignment and highquality 

ingredients, while regulatory 

definitions and labelling guidance 

are still evolving. And consumer 

understanding of the category remains 

underdeveloped, as many shoppers do 

not yet fully understand what a hybrid 

product is, or why it is worth choosing. 

As the category grows and matures, 

marketing investment and honest 

communication will be as important as 

formulation excellence. 

But that said, the trajectory is clear. 

Hybrid meat is on an upswing from a 

fairly niche innovation to a mainstream 

food strategy. For manufacturers, 

brands and retailers looking to 

reduce emissions intensity, improve 

nutritional performance, and broaden 

their appeal to a growing flexitarian 

consumer base, all without disrupting 

the eating experience people value, 

the opportunity is very significant. 

We see our role, as ever, as connecting 

the right ingredients to the right 

ambitions. The science is there and the 

market feels ready. And after 35 years 

of connecting the right ingredients 

to the right people, at ACI Group, we 

know how to help get it done. fmt 


www.acigroup.biz 


Ingredients 

How is AI Challenging the Food Industry? 

A conversation between Ian Healey, Sabine Straka 

and Jay Gilbert, IFT Director of CoDeveloper 

and Digital Products at the Institute of Food 

Technologists, Chicago, USA. 

Thanks for finding time to talk with Food Marketing & 

Technology magazine. We are fascinated to hear your 

views on Artificial Inteelligence in the food industry. 

FMT: How has AI influenced or 

transformed the food industry so far? 

Jay Gilbert: AI is fundamentally changing 

the way we think about food. How 

we grow it, develop it, manufacture 

it, distribute it, and ultimately how 

consumers experience it. One of the 

biggest shifts is that AI is forcing the 

industry to think differently. The food 

industry generates enormous amounts 

of data, and AI gives us the ability to 

better analyze that information, uncover 

insights, and make smarter decisions 

more quickly. What’s exciting is that 

this transformation isn’t just about 

efficiency. It’s also about creating better 

products, improving sustainability, 

accelerating innovation, and helping 

companies connect with consumers in 

a more meaningful and personalized 

way. At its best, AI combines data-driven 

decision making with the feelings all 

people associated with food, such as joy, 

nourishment, culture, and community. 

What changes does this entail for 

agriculture, climate change, food 

and nutrition, ingredients, ingredient 

lists, flavorings, food safety, shelf life, 

production/manufacturing processes, 

the optimization of operational processes 

and supply chains, product 

development? 

What will product development look 

like in the future with AI? 

Product development is shifting from 

a heavily trial-and-error process to a 

far more computational and insightdriven 

one. AI will increasingly serve as 

both a thinking partner and a feasibility 

partner, helping developers move more 

quickly from idea to viable prototype 

while reducing the number of physical 

iterations required. It also enables more 

effective experimental design, allowing 

teams to test smarter instead of simply 

testing more. 

What insights can be gained into 

consumer behavior and preferences 

using AI? 

Jay Gilbert, IFT Director of CoDeveloper and Digital Products at the 

Institute of Food Technologists, Chicago, USA Photo: IFT 

The food industry has access to enormous 

amounts of consumer data—from 

retail and restaurant behavior to social 

media, trend analysis, and environmental 

scanning. AI helps synthesize that 

information at a scale humans simply 

can’t process alone. The real opportunity 

lies in identifying patterns, emerging 

behaviors, and unmet needs faster 

and more effectively. Ultimately, better 

consumer understanding leads to better 

product development and stronger alignment 

between what companies create 

and what consumers actually value. 

How can consumer insights be incorporated 

into product development 

using AI? 

Consumers should remain at the center 

of the entire product development process. 

At the end of the day, food is deeply 

human and it’s important to remember 

that we’re designing products for our 

neighbors, families, and communities. 

AI can help us better understand 

consumer needs and behaviors, but the 

goal should always be to create foods 

that bring people joy, nourishment, 

health, and long-term well-being. The 

companies that succeed will be the ones 

that combine technological capability 

with genuine human understanding. 

How can AI be used to predict how the 

combination of certain ingredients will 

affect taste, texture and consumer 

appeal? 

Taste and texture are incredibly complex 

systems, but AI is particularly good at 

solving complex, data-rich problems. 


11

Ingredients 

By analyzing ingredient functionality, 

sensory relationships, scientific understanding, 

and consumer feedback data, 

AI can help predict how ingredients may 

interact and the resulting consumer 

response. That doesn’t eliminate the 

need for human testing or expertise, 

but it does significantly accelerate our 

ability to explore and validate promising 

directions. 

How can AI be used to predict certain 

trends? 

Many food trends actually begin outside 

the food industry. They’re often influenced 

by broader shifts in technology, culture, 

healthcare, restaurants, wellness, and 

consumer lifestyle behaviors. AI gives 

us the ability to analyze those leading 

indicators across multiple sectors 

simultaneously, helping companies 

anticipate trends earlier and respond 

more proactively. 

What impacts/changes will consumers 

notice? What does this mean for 

consumers in terms of health, 

preparation or convenience? 

Consumers will increasingly notice that 

products feel more aligned with their 

personal preferences and lifestyles. 

Whether it’s health-focused innovation, 

convenience, sustainability, or nutrition 

trends like GLP-1-related eating 

behaviors, food products will become 

more adaptive and responsive to 

evolving consumer needs. Consumers 

may not always recognize that AI played 

a role in developing those products, but 

they will notice that products increasingly 

reflect their expectations and priorities. 

How will AI influence the food industry 

in the future? What changes can be 

expected? 

AI literacy will become an essential 

skill across the food industry. AI alone 

won’t replace food scientists, but those 

who implement AI will. As the industry 

becomes more agile and dynamic, 

professionals will need to become more 

adaptable as well. There will be growing 

demand for people who can combine 

food science expertise with data fluency, 

systems thinking, and technological 

agility. 

What potential risks might be 

associated with AI? 

One of the biggest risks is misunderstanding 

or oversimplifying the 

technology. AI is a toolbox, and different 

tools are appropriate for different 

problems. If one application fails, that 

doesn’t invalidate the technology as a 

whole. Another misconception is that AI 

immediately saves enormous amounts 

of time for everyone equally. In reality, its 

value depends heavily on the individual, 

their expertise, and how effectively they 

integrate AI into their workflow. The 

people and organizations that learn 

how to use AI effectively will gain a 

meaningful advantage over those who 

resist or ignore it. 

How can companies protect their 

intellectual property whilst using AI 

solutions? 

Companies need to carefully evaluate 

the AI platforms they choose, particularly 

around data security, ownership, privacy, 

and contractual protections. One major 

strategic decision is whether to use 

broad, generalized AI tools or domainspecific 

platforms built specifically for 

the food industry. Domain-specific 

tools such as CoDeveloper often 

provide stronger alignment with 

industry processes, better safeguards 

for proprietary information, and more 

immediate usability for technical teams. 

Employee training is also needed about 

how to use AI systems and necessary 

safeguards to keep IP safe. Ultimately, 

companies need solutions they trust, 

both technologically and strategically. 

How do consumers react to AI-developed 

products? 

That’s difficult to measure because 

products are not explicitly marketed as 


Ingredients 

Thanks for these valuable insights. 

We look forward to finding out more 

at the upcoming IFT FIRST in Chicago, 

especially at the AI Keynote session on 

July 15th. 

fmt 


www.ift.org 

Food_Marketing_&_Technology_R+K_2026_135x210+B.qxp_Layout 1 22.04.26 10:02 Seite 1 

“AI-developed.” Consumers are likely 

responding more to the outcomes of AI, 

such as products that better match their 

preferences, needs, and expectations. 

At this stage, consumers may care less 

about whether AI was involved and more 

about whether the product delivers 

value, quality, and trust. 

How is AI changing innovation cycles? 

AI is making innovation both faster and 

more continuous. Food development has 

always been iterative, but AI accelerates 

every stage of that cycle. That includes 

from ideation to reformulation to 

optimization and line extensions. It 

allows teams to move products to 

market faster while also continuously 

improving and adapting those products 

over time. 

DISCOVER 

the origin of the good colours 

What specific skills should young 

professionals be developing now? 

Embrace technology and make learning 

your greatest currency. The industry is 

evolving rapidly, and adaptability will be 

one of the most valuable skills moving 

forward. 

If you were to venture a prediction: 

what will be the biggest change for 

businesses? 

AI will fundamentally improve companies’ 

ability to connect with consumers. It 

will help businesses better understand 

customer behaviors, preferences, 

and unmet needs while giving teams 

more time and capability to respond 

thoughtfully. Even as the industry 

becomes more digital, food will remain 

deeply personal. The brands that 

succeed will be the ones that use 

technology to build stronger human 

connections through food. 

Scan me! 

food Marketing & Technology 13

Ingredients 

Vitafoods Europe: Largest Event Ever 

Breaking last year’s attendance record, Vitafoods Europe brought the global nutraceutical community 

together for three days of insight, innovation and valuable networking in Barcelona, Spain. 

Vitafoods Europe, the world’s nutraceutical 

event, and leading global 

platform for the functional food and 

beverage and dietary supplement 

industries, has concluded its 2026 

edition, delivering its most expansive 

and content-rich event to date. 

In its most attended edition yet, 

Vitafoods Europe welcomed 26,767 

attendees reflecting a 5% growth 

year-on-year and featured its largestever 

floorspace, with an additional hall 

introduced to accommodate increased 

exhibitor numbers. The event hosted 

more than 1,550 exhibitors, 16% up 

on 2025, and showcased a broad 

range of innovations, ingredients, and 

solutions. This expansion reflects the 

show’s alignment with the industry’s 

evolving needs, reinforcing its role 

as the platform for innovation and 

collaboration ahead of its 30th 

anniversary next year. 

Capturing the industry’s biggest 

shifts 

At the heart of Vitafoods Europe 2026 

was its extensive content programme, 

with 37.5 hours of sessions and 100 

expert speakers tackling the trends 

redefining nutrition, from GLP-1- 

driven market shifts to the growth of 

beauty-from-within. Across multiple 

stages – including the Vitafoods 

Europe Conference and the Insights 

Theatre – attendees explored the 

science and market forces driving 

new product development. Highlights 

included the Women’s Networking 

Breakfast and the Future of Nutrition 

Lunch & Learn, which explored how 

biohacking and longevity science are 

reshaping innovation. 

The Future of Nutrition Lunch & Learn 

featured a keynote from Professor 

Tim Spector OBE, Scientific Co- 

Founder at ZOE and Professor of 

Genetic Epidemiology at King‘s 

College London. Positioning gut 

health as a key lever for longevity, 

Spector drew on ZOE research to 

highlight how microbial balance 

influences metabolism, cognition 

and immune resilience, and pointed 

to a future where gut testing is part 

of routine health insight. A panel 

explored the “healthspan stack”, 

examining how biohacking is shifting 

towards system-based, evidence-led 

combinations, and what this means 

for the next wave of nutraceuticals. 

A platform for innovation and 

connection 

Connecting innovation with expertise 

across the entire event experience, 

the event provided a platform for 

discovery across the supply chain, 

with exhibitors showcasing their latest 

developments to attendees from more 

than 130 countries. 

The Vitafoods Europe Innovation 

Awards also returned to celebrate 

the companies and ideas pushing 

the boundaries of nutrition, with 

winners announced during an 

exclusive ceremony following live 

presentations to the expert judging 

panel. The Startup Challenge spotlighted 

emerging brands to highlight 

the creativity that is driving the 

nutraceutical sector forward. 

Looking ahead to 2027 

“Vitafoods Europe has always 

reflected where the industry is heading 

– and right now, that direction is 

faster, more science-driven and more 

connected than ever,” says Gareth 

Baguley, Brand Director, Vitafoods 

Europe, Informa Markets. “This year’s 

show brought the global nutraceutical 

industry together not just to explore 

the latest innovations, but to actively 

shape what comes next. The record 

attendance and 30% increase in 

scheduled meetings emphasise 

that this community thrives on inperson 

collaboration, underscoring 

its essential role in driving industry 

innovation.” 

“Next year marks a significant 

milestone as we celebrate 30 years of 

Vitafoods Europe,” continues Baguley. 

“The 2027 edition will celebrate three 

decades of progress, while looking 

ahead to the next era of nutraceutical 

innovation, with plans in place to 

deliver another exciting event that 

reflects both the industry’s impact 

and future potential.” 

fmt 

Save the date: 

Vitafoods Europe will return to 

Barcelona 18–20 May 2027. 


www.vitafoods.eu.com 


Where 

Ingredient Science 

Meets Applied 

Health Innovation 

IFT FIRST connects global food science and ingredient expertise 

to support evidence based innovation across functional ingredients, 

fortified nutrition, and product development. 

Join Us 

ift.org/ift-first-event 

July 12-15, 2026

Ingredients 

Lighter, Finer, Milder: 

Wholemeal Reimagined 

With SNOW® SPELT Wholegrain Microgranulate, GoodMills Innovation unveils a wholemeal spelt concentrate 

for baked goods with added sensorial appeal 

GoodMills Innovation has developed a new wholemeal spelt concentrate that supports artisan bakers in 

the creation of products that are lighter in color, finer in texture and milder in flavor than conventional 

wholemeal offerings – yet with the same nutritional advantages. This is particularly appealing for those who 

wish to include more wholemeal in their diet but prefer lighter varieties. SNOW® SPELT is blended with light 

spelt flour, thus creating new possibilities for wholemeal-compatible breads, rolls and even delicate spelt 

baked goods. 

The health benefits of wholemeal are 

widely recognized. In reality, however, 

these are often associated with an 

undesirable appearance and sensory 

profile, as classic wholemeal baked 

goods are often dark and coarse, and 

have a strong or slightly bitter taste. 

This is precisely where SNOW Spelt 

comes into play, as it proves that 

wholemeal-compatible baked products 

can look and taste good. This opens up 

new positioning opportunities for the 

artisan sector. 

“With SNOW® SPELT, we are giving 

bakeries the opportunity to think about 

wholemeal spelt in a more nuanced 

way - lighter, finer and milder - without 

sacrificing the wholemeal advantages,” 

says Max Weber, Category Manager 

Baking & Snacks at GoodMills 

Innovation. 

In doing so, the company is responding 

to a trend that is relevant for many 

artisan bakeries - that is, the need 

to meet growing demand for baked 

goods that combine health-conscious 

nutrition and enjoyment for everyday 

consumption. 

Finely ground and sensorially superior 

SNOW® SPELT is not a classic 

wholemeal flour, but a concentrated 

spelt product. It contains components 

relevant to wholemeal – including the 

germ and bran fractions – yet with a 

reduced starch content. A multi-stage 

specialized process produces a very 

finely ground wholemeal concentrate 


Ingredients 

that differs significantly from traditional 

wholemeal spelt flour. It has a fine 

texture and milder flavor, and is lighter 

in color for added visual appeal. 

Tailor-made wholemeal 

combinations 

In practice, SNOW® SPELT is 

recombined with light spelt flour. For a 

wholemeal recipe, a ratio of 16 per cent 

SNOW® SPELT to 84 per cent light 

spelt flour is used. This creates a speltwholemeal 

flour blend with the familiar 

nutritional properties of wholemeal, 

yet with a lighter appearance and 

milder flavor profile. Furthermore, 

SNOW® SPELT can be used flexibly to 

adjust different flour types and product 

profiles. This means that silo flour can 

also be used, eliminating the need for 

additional storage of wholemeal flour. 

Technological advantages 

The fine particle structure is not only 

important for color and taste, but also 

processing. Thanks to micronization, 

SNOW® SPELT can bind more water. 

The finer particles integrate better into 

the dough and become less disruptive 

within the gluten network. This, in turn, 

has a positive effect on gas retention, 

volume, crumb structure and shelf life. 

“The particles are so fine that they 

integrate into the dough rather than 

disrupt it. This is a key reason why 

SNOW® SPELT enables the creation 

of finer and more sensorially balanced 

wholemeal applications,” explains 

Stefan Francke, product developer 

at GoodMills Innovation. At the same 

time, the fine granulation helps to 

produce a more uniform flour texture. 

Perfect for bread, rolls and fine 

wholemeal baked goods 

The market launch focuses on 

applications that are especially relevant 

to the artisan sector. These include, in 

particular, wholemeal spelt bread and 

rolls. Furthermore, SNOW® SPELT is 

ideal for finer wholemeal baked goods 

such as sponge cakes and muffins, 

and can be easily incorporated without 

any special processing requirements. 

GoodMills Innovation can also provide 

bakeries with on-site technical 

support and expertise on suitable 

combinations, and recipe solutions. 

About GoodMills Innovation 

GmbH 

Based in Hamburg, Germany, the company 

GoodMills Innovation develops 

clean label ingredients based on 

cereals and pulses for a wide range of 

applications in the food, bakery, snack, 

nutraceutical and bakery industries. 

The aim is always to combine maximum 

enjoyment with one or more added 

benefits: for the consumer‘s health, 

for example with selected dietary 

fibers and an improved Nutri-Score; 

for a sustainable planet with plantbased 

meat substitutes; or for more 

economical production by actively 

exploiting potential savings. 

fmt 


www.goodmillsinnovation.com 


17

Ingredients 

Mabinlin: Unlocking the Potential of a 

Heat-Stable Sweet Protein for 

Next-Generation Food Formulations 

By Sofie Raae Søndergaard and Vibeke Orlien 

The search for better sweeteners 

Capparis masaikai Levl., known 

as mabinlang, have tennis-ball sized 

fruits and grow in a subtropical 

region in China. Interestingly, local 

residents chew the seeds (Figure 1) 

for their unique sweet taste and long 

aftertaste. In the seeds, the specific 

compound mabinlin II stands out 

for its remarkable sweetness. Since 

the food industry faces mounting 

pressure to reduce sugar content 

and improve the taste of plantbased 

foods, this sweet protein 

can be a natural promising solution 

for substituting refined sugar and 

artificial sweeteners. 

a 50% acetone extraction can be 

used, achieving up to 13% yield from 

defatted powder, though this method 

is more time- and resource-intensive. 

Further purification is accomplished 

by ammonium sulphate precipitation 

and, if necessary, chromatography. 

Sweetness and bitternessmasking 

Mabinlin is 100–400 times sweeter 

than sucrose on a molar basis 

and 10 times sweeter by weight, 

hence, in practice 8 g Mabinlin can 

substitute 100 g sucrose. The lowest 

concentration inducing taste stimuli 

is as low as 0.1%. For example, 1 slice 

of normal toast bread contains 1.5 g 

sugar, which can be substituted with 

0.15 g mabinlin. Taking a person eats 

2 slices per day, it sums up to 21 g of 

sugar per week, while using mabinlin 

it becomes 2.1 g protein instead. 

Nutritionally, 8 g Mabinlin will provide 

only 136 kJ, which is markedly lower 

than the 1,700 kJ from 100 g sucrose. 

What is Mabinlin? 

Mabinlin is a 2S albumin seed protein 

with a molecular weight of 12.4 kDa 

and has sweetness-inducing activity. 

The mabinlin molecule has an amphiphilic 

surface, meaning it has both 

water-attracting (hydrophilic) and 

oil-attracting (hydrophobic) areas, 

allowing it to interact with diverse 

substances simultaneously. Notably, 

mabinlin shows no obvious homology 

with other known sweet proteins. 

The crystal structure of mabinlin 

II, illustrated in Figure 2, reveals 

its remarkably ‘all alpha‘ fold and 

amphiphilic surface, distinguishing 

it from other sweet proteins. The 

overall structure of mabinlin is 

rather compact and with its unique 

molecular arrangement making it 

especially interesting for the food 

industry. 

From Seed to Sweetener 

Extraction follows typical plant 

protein extraction, thus begins with 

defatting Capparis masaikai seed 

powder using petroleum ether. The 

most common method involves 

multiple extractions with 0.5 M NaCl, 

followed by centrifugation, dialysis, 

and freeze-drying. For higher yields, 

Figure 1: Pictures of the seed with and without the shell. 


Ingredients 

Moreover, mabinlin is characterized 

by a clean, lingering sweetness with 

minimal aftertaste. A key advantage 

is its extraordinary heat stability: 

Mabinlin retains its sweetness after 

prolonged heating at 80–100°C, 

making it uniquely suitable for baked 

goods and other heat-processed 

foods. Sensory evaluations reveal 

that mabinlin delivers a delayed but 

intense sweetness, which is longlasting 

and reminiscent of artificial 

sweeteners but without their typical 

aftertaste. We examined mabinlin 

extraction from dried mabinlang 

seeds and our preliminary sensory 

evaluation showed a noted initial 

astringency and saltiness (likely due 

to the extraction process), followed by 

a pronounced, lingering sweetness. 

When blended with a pea protein 

powder, mabinlin could partially 

mask the pea-derived bitterness, 

though some residual bitterness 

and astringency remained. However, 

mabinlin has not been tested in real 

food products yet. 

Challenges in application 

Despite its promise, several challenges 

persist. The extraction process is 

complex and may leave residual 

bitterness due to seed compounds 

such as 1,3-oxazolidine-2-thione 

(OZT). Heat treatment can reduce 

OZT content, but complete removal 

of bitterness is difficult. Additionally, 

the natural abundance of mabinlin in 

the seeds is low, making large-scale 

extraction currently uneconomical. To 

overcome these hurdles, recombinant 

production in microbial hosts such as 

E. coli and Lactococcus lactis is being 

explored, which could enable scalable, 

food-grade production and even insitu 

expression in dairy analogues. 

Product applications: From 

beverages to bakery 

Mabinlin’s heat stability and clean 

sweetness make it suitable for a 

variety of applications: 

• Plant-based protein shakes and 

beverages: Mabinlin helps mask the 

bitterness of pea or soya protein, 

improving palatability. 

• Dairy analogues: Potential for insitu 

production via fermentation, 

reducing sugar content while 

maintaining taste. 

• Baked goods: Its resistance to heatinduced 

denaturation allows use in 

biscuits, snack bars, and cakes. 

Regulatory and market outlook 

Mabinlin is not currently approved 

as a food ingredient by major 

regulatory bodies such as the FDA 

or EFSA, and safety data are limited. 

However, several companies are 

pursuing extraction, purification, and 

recombinant production, and patent 

activity is increasing, particularly 

around its use as a sweetener and 

flavor modulator. Moreover, due to 

its structural similarity to 2S albumin 

caution must be on cross-reactivity in 

persons suffering from nut and seed 

allergenicity. 

Conclusion and future 

perspectives 

Mabinlin is a promising sweetener 

tool for food developers seeking to 

reduce sugar, improve the palatability 

of plant-based proteins, and create 

new sensory experiences. Especially, 

its distinctive thermostability could 

enable broader use in processed 

foods where other sweet proteins 

fail, offering a robust natural 

solution. While challenges remain in 

extraction, bitterness management, 

and regulatory approval, advances in 

biotechnology and growing market 

interest suggest that mabinlin 

could soon play a significant role in 

next-generation food formulations. 

Although mabinlin II’s heat stability 

is well established, its stability 

across different pH levels remains 

insufficiently explored. This gap 

restricts its broader use in food 

products with varying acidity, as 

pH can significantly impact protein 

function and sweetness. Addressing 

this research gap is essential for 

expanding mabinlin II’s applications 

as a natural sweetener in diverse 

food matrices. Future studies should 

systematically evaluate its pHdependent 

stability to unlock its full 

potential in food innovation. 

Figure 2: Illustration of the crystal structure of mabinlin II 

(https://www.rcsb.org/structure/2DS2) 

The molecular mechanism 

Mabinlin masks the bitterness of 

plant proteins, such as pea protein, 

primarily through its intense and longlasting 

activation of the human sweet 

taste receptor complex (hT1R2-T1R3). 

The B chain of mabinlin is the critical 

structural element that binds to and 

activates these sweet receptors. The A 

chain only contributes to the lingering 

aftertaste. This masking effect is not 

due to mabinlin directly interacting 

with or inhibiting bitter compounds 

or the bitter taste receptors (T2Rs). 

Instead, it is a sensory phenomenon 

known as mixture suppression: the 

strong, persistent sweet signal from 

mabinlin dominates the overall taste 

experience and reduces the perceived 


19

Ingredients 

intensity of bitterness when both 

tastes are present. Since sweet and 

bitter tastes are detected by entirely 

different families of receptors—T1R2/ 

T1R3 for sweet, and T2Rs (25–30 

subtypes) for bitter—the suppression 

occurs at the level of sensory 

perception rather than through direct 

molecular antagonism. 

Sensory tests confirm that while 

mabinlin can partially mask the 

bitterness and astringency of plant 

proteins, some residual off notes often 

remain. This indicates that the masking 

is not complete and is primarily due to 

the overwhelming sweet taste rather 

than a direct chemical interaction with 

bitter molecules. As a result, mabinlin 

is considered a promising flavor 

modulator for use in plant-based 

protein shakes and beverages, where 

bitterness is a common challenge to 

palatability. 

Other sweet proteins 

Several plant-derived sweet proteins 

have been identified, including 

thaumatin, monellin, brazzein, 

curculin, pentadin, and miraculin. 

Thaumatin is the most widely 

approved for use as a sweetener and 

flavor enhancer in many countries, but 

its application is limited by thermal 

instability, especially at neutral or basic 

pH, whereas monellin is extremely 

sweet yet loses its sweetness upon 

heating above 50°C. Brazzein stands 

out for its high heat stability and water 

solubility but is only recently gaining 

regulatory approvals and is not yet 

widely commercialized. 

fmt 

The Authors: 

Sofie Raae Søndergaard is a Food Product 

Developer working at Kost studio in 

Copenhagen, Denmark 

Vibeke Orlien is an Associate Professor at the 

Department of Food Science, University of 

Copenhagen, Denmark 

References: 

1. Liu X, Maeda S, Hu Z, Aiuchi T, Nakaya 

K, Kurihara Y. (1993) Purification, complete 

amino acid sequence and structural characterization 

of the heat-stable sweet protein, 

mabinlin II. European Journal of Biochemistry, 

211,281-287. 

2. Li D-F, Jiang P, Zhu D-Y, Hu Y, Max M, 

Wang D-C, (2008) Crystal structure of Mabinlin 

II: A novel structural type of sweet 

proteins and the main structural basis for 

its sweetness. Journal of Structural Biology, 

162(1), 50-62. 

3. Nirasawa S, Nishino T, Katahira M, Uesugi 

S, Hu Z, Kurihara Y. (1994) Structures of 

heat-stable and unstable homologues of 

the sweet protein mabinlin. The difference 

in the heat stability is due to replacement of 

a single amino acid residue. European Journal 

of Biochemistry, 223, 989–995. 

4. Internal report, unpublished results. 

(2025) Kost Studio and the Department of 

Food Science. 

5. Gu W, Xia Q, Yao J, Fu S, Guo J, Hu X. 

(2015) Recombinant expressions of sweet 

plant protein mabinlin II in Escherichia coli 

and food-grade Lactococcus lactis. World 

Journal of Microbiology & Biotechnology, 

31, 557–567. 


www.kostgroup.co/studio 


Processing 

Integrated Food Extrusion Solutions 

Engineered for Performance and 

Innovation 

In today’s fast-evolving food market, 

industrial performance depends on far 

more than the production equipment 

alone. Product quality, consistency, 

recipe flexibility, energy efficiency, cost 

control, and food safety all require a 

fully integrated process approach. 

That is exactly where CLEXTRAL 

delivers value. 

For more than 70 years, CLEXTRAL 

has been designing and supplying 

complete extrusion processing lines 

for the food industry, engineered for 

reliability, scalability, and long-term 

performance. From initial concept 

development to ongoing process 

optimization, CLEXTRAL supports 

manufacturers at every stage of their 

industrial journey. 

A Complete Process Approach to 

Extrusion 

Rather than focusing on a single piece 

of equipment, CLEXTRAL approaches 

every project as a fully integrated 

production ecosystem, where each 

process step contributes to the final 

product performance. 

CLEXTRAL complete extrusion lines 

are customized and built around each 

customer’s specific production needs. 

They integrate the entire process, 

including but not limited to: 

• Raw material preparation, handling 

and dosing 

• Preconditioning 

• Twin-screw extrusion 

• Shaping and cutting 

• Drying 

• Coating and seasoning 

• Cooling and conveying 

This end-to-end process expertise 

allows CLEXTRAL to optimize 

interactions between each production 

stage, ensuring superior product 

consistency, repeatability, and 

operational reliability across a wide 

range of recipes and production 

capacities. 

Industry-Leading Twin-Screw 

Extrusion Expertise 

At the heart of every CLEXTRAL line 

is advanced twin-screw extrusion 

technology. 

CLEXTRAL technology provides 

exceptional control over thermal and 

mechanical parameters through highly 

modular process configurations, a 

critical advantage when manufacturing 

products with demanding nutritional, 

functional, and sensory requirements. 

With a broad portfolio of extruders 

ranging from R&D and pilot-scale 

systems to high-capacity industrial 

production lines, CLEXTRAL helps 

customers seamlessly scale from 

product innovation to full commercial 

manufacturing. 

The modular screw design and barrel 

length, the diversity and quality of 

the metallurgy, and robust machine 

construction deliver unmatched 

versatility for food applications including: 

• Snacks and baby snacks 

• Breakfast cereals and directexpanded 

products 

• Functional ingredients (e.g. 

caseinates) and encapsulated 

flavors 

• Emulsifiers and bakery ingredients 

• Infant nutrition products 

• Modified flours and starches 

• Breadcrumbs 


21

Processing 

• Texturized vegetable proteins (TVP) 

• Specialty and next-generation food 

applications 

Designed for Flexibility and Future 

Growth 

As food markets become increasingly 

segmented and consumer expectations 

continue to evolve, production 

flexibility has become a key competitive 

advantage. 

CLEXTRAL designs complete lines with 

future adaptability in mind, allowing 

manufacturers to evolve their production 

capabilities without redesigning the 

entire installation. 

Recipe changes, product shape 

variations, throughput adjustments, 

or additional process steps can all be 

integrated efficiently thanks to the 

modular architecture of CLEXTRAL 

systems. 

This flexibility enables manufacturers 

to protect long-term investments while 

responding quickly to evolving consumer 

trends and market opportunities. 

Process Engineering and Product 

Co-Development 

One of CLEXTRAL’s greatest strengths 

is its ability to engage early in the 

product development cycle and support 

customers every step of the way, from 

initial concept to full-scale industrial 

production. 

CLEXTRAL engineering and R&D teams 

work side-by-side with customers to 

transform innovative product ideas 

into commercially viable manufacturing 

solutions, with a highly collaborative 

and hands-on approach throughout the 

project lifecycle. 

Through its dedicated R&D centers, 

CLEXTRAL enables customers to: 

• Validate products and recipes 

feasibility 

• Optimize formulations and process 

parameters 

• Conduct pilot-scale trials 

• Secure industrial scale-up 

Beyond its internal expertise, CLEXTRAL 

also provides customers with access 

to a global ecosystem of R&D partners, 

application experts, and contract 

manufacturing networks across every 

major region of the world. 

This global proximity enables customers 

to access local technical expertise, 

regional market insights, pilot production 

capabilities, and faster project execution; 

wherever they operate. 

By combining global resources 

with close customer collaboration, 

CLEXTRAL helps reduce industrial risk, 

accelerate time-to-market, and ensure 

that product ambitions translate 

into reliable and scalable industrial 

performance. 

Full Integration of Peripheral 

Equipment 

The performance of an extrusion 

line depends as much on peripheral 

systems as on the extruder itself. 

CLEXTRAL designs and integrates 

all critical supporting technologies 

required for complete line efficiency, 

including: 

• Bag and tote bag emptying stations 

• Mixing systems 

• Precision dosing systems 

• Preconditioners 

• Diverse cutting systems 

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• Sweet and savory coating systems 

• Cooling and conveying equipment 

By mastering the full process 

environment, CLEXTRAL ensures 

technological consistency, optimized 

energy consumption, and simplified 

day-to-day operations. 

Long-Term Support Across the 

Entire Equipment Lifecycle 

CLEXTRAL’s commitment extends far 

beyond equipment delivery. 


Processing 

As a long-term industrial partner, the 

company provides comprehensive 

lifecycle support services, including: 

• Commissioning and operator 

training 

• On-site and remote technical 

assistance 

• Dedicated teams’ trainings and 

Short Courses 

• Wear and spare parts management 

• Modernization and upgrade 

programs 

• Yearly preventive maintenance 

audits 

• Trials for process optimization or 

product development 

This full-service approach helps 

customers maximize uptime, 

maintain production continuity, and 

continuously improve operational 

performance. 

Global Reach for International 

Projects 

With a strong international footprint 

and commercial operations across 

multiple continents, CLEXTRAL 

supports customers worldwide 

while adapting projects to local 

requirements, including: 

• Regulatory standards 

• Raw material availability 

• Energy constraints 

• Regional market expectations 

This global experience enables 

CLEXTRAL to deploy complete 

extrusion lines with confidence and 

consistency anywhere in the world. 

Beyond Equipment: A Strategic 

Partner for Food Extrusion 

Success 

Designing complete extrusion lines for 

food production is about far more than 

assembling machines. 

It requires deep process expertise, 

market understanding, industrial 

reliability, and a long-term commitment 

to customer success. 

Through its advanced engineering 

expertise, integrated process approach, 

and customer-focused collaboration 

model, CLEXTRAL continues to help 

food manufacturers worldwide develop 

innovative products, optimize industrial 

performance, and build scalable, futureready 

production capabilities. 

To learn more about CLEXTRAL’s 

complete extrusion solutions and 

discuss your next food innovation 

project, visit our team at IFT FIRST in 

Chicago, July 13–15, at Booth #3351. 

We look forward to connecting with food 

industry professionals, R&D teams, and 

manufacturing leaders to explore the 

future of food extrusion together. 


www.clextral.com 

fmt 


23

Processing 

Innovation in Meat Processing 

The Seydelmann Cutting Drum – Material Upgrading and Product Safety in a league of their own 

The Seydelmann cutting drum, a further 

development of the separation set, is a 

specially designed cutting system for 

meat grinders. It is used in place of the 

conventional cutting set or a separation 

set—consisting of grinder blades and 

hole plates—and significantly expands 

the functionality of the meat grinder. 

While conventional separating 

sets perform well in removing hard 

components such as tendons, cartilage, 

and bone fragments, they reach their 

limits with soft components and 

especially foreign objects, as the meat 

undergoes pre-grinding before it finally 

encounters the end hole plate, which is 

designed as a separation plate. There, 

all previously chopped foreign objects 

smaller than the holes in the final hole 

plate escape and are not discharged as 

separate. 

In the cutting drum - unlike conventional 

separating sets - the unwanted components 

and foreign bodies are not further 

pre-ground and thus do not end up as 

small particles in the final product. 

The cutting drum enables both the 

reduction of the raw material to the 

desired particle size and the reliable 

removal of unwanted components— 

such as connective and supporting 

tissue, cartilage, tendons, bone fragments, 

and pieces of skin and rind—in 

a single operation. In addition, foreign 

objects, such as plastic residues 

(splinters from E2 crates, plastic film, or 

even pieces of disposable gloves), can 

be reliably separated. 

The cutting system consists of a support 

spacer for additional guidance, an 

attached cutting worm, the perforated 

drum, and the pneumatic discharge 

valve. The cutting worm presses the 

soft material through the holes in the 

perforated drum and cuts it off with the 

sharp edges of the worm flights only 

after it has entered these holes, while 

harder and/or tougher material—i.e., the 

unwanted components as well as foreign 

objects—is transported further toward 

the discharge valve and discharged there. 

Product safety through foreign 

object separation 

Due to more restrictive regulations 

and requirements, such as the use of 

packaging and protective films or the 

increased use of disposable gloves and 

plastic aprons, the risk of foreign body 

contamination is rising. By consistently 

changing the color of plastics and films 

from white, red, or transparent to blue, 

even the smallest foreign objects are 

visible to the consumer in the final 

by Andreas Seydelmann, left, Managing 

Partner and Stefan Geisen, Sales Manager, 

Butcher, Food Technologist, both with 

Maschinenfabrik Seydelmann KG 

product. Splinters from E2 crates and 

other plastic containers are a common 

source of foreign objects. Potential 

recalls caused by this are not only 

expensive but also cause enormous 

damage to the company’s reputation. 

Processing result and cross-section 

like a meat grinder 

Unlike with a soft separator, the raw 

material is not compressed. The result is 

high-quality ground meat with a defined, 

mosaic-like texture—not a pressed meat 

paste. Studies by the German Institute of 

Food Technology (DIL) have shown that 

the juice-holding capacity is significantly 

higher than with conventional cutting or 

separating units. This means better pH 

stability and thus extended shelf life, 

better color stability, and consequently 

more appealing products. 

The separated components are collected 

and discharged in a controlled manner 

via a pneumatic discharge valve. In this 

process, the pressure of the product 

flow itself acts to open the pneumatic 

cylinder. Only when enough separate 

has been collected and is resting against 

the cylinder does the pressure rise high 

enough to exceed the counterpressure 

of the pneumatic system; as a result, 

the cylinder remains open until the 

separated product has been discharged. 

Subsequently, the counterpressure of 

the pneumatic cylinder prevails again. 

Ground meat (turkey) and separate (tendons, cartilage, and foreign objects) 

Controlled foreign object separation 

supports operational quality and safety 

concepts and contributes to compliance 

with stringent regulatory requirements. 


Processing 

Sample calculation: Upgrading pork rind 

For companies, this means greater 

product safety, reduced liability risk, and 

strengthened brand trust. 

Cost-saving potential through 

material upgrading and material 

improvement 

A key advantage of the cutting drum also 

lies in targeted material upgrading—see 

the example below. By separating the 

lean and fat fractions - a process known as 

defatting—the quality of the end product 

is significantly improved and upgraded 

by at least one commercial grade. In this 

process, a portion of the fat is separated 

from the raw material, resulting in leaner 

ground meat. Undesirable connective 

tissue can also be removed at the same 

time, though this is not always the 

primary focus in this case. Through this 

material upgrading alone, the purchase 

of the machine with the cutting system 

typically pays for itself in less than a year. 

The processing of whole pork shoulders, 

with the aim of separating the lean and 

fat portions (so-called defatting), takes 

place in two steps. In the first pass, only 

the lean meat is ground at low discharge 

pressure, while fat, cartilage, tendons, 

and bone fragments are separated, as 

are foreign particles. The recovered lean 

meat can now be used, for example, to 

produce raw sausage products. 

The separated material is then passed 

through the cutting drum again, this 

time at a higher outlet pressure (back 

pressure) of the discharge cylinder. 

The pressure is set so that only the fat 

is ground, while hard parts and foreign 

particles are reliably discharged. Due to 

its high connective tissue content, the 

fat obtained in this way corresponds 

to the much more expensive cheek fat 

and is ideal for improving the binding in 

cooked sausages. 

In addition to its use as a conventional 

separator or for defatting, the cutting 

drum also offers many other possibilities 

for material improvement. The following 

four examples illustrate successful 

applications: 

- The removal of rind and, consequently, 

the extraction of fat from 

Cost savings in burger production 


25

Processing 

smaller sections that are difficult and 

time-consuming to process using a rindremoving 

machine, with the separated 

rind scraps themselves also being 

further utilized. 

- Removing bile ducts from livers in 

preparation for liver sausage production. 

- Extracting head meat or highquality 

fat from whole masks—cooked 

or raw—while reliably separating out 

collagen and hard particles. 

- Separation of bony tendons from 

turkey drumsticks during the production 

of ground turkey. 

There are many other applications, including 

those outside of meat processing. 

Non-contact cutting without metal 

abrasion 

The system is designed to operate 

with a cutting worm and a perforated 

drum with a pneumatic discharge 

valve. The system operates in a meat 

grinder without the use of traditional 

cutting components such as grinder 

blades or hole blades. Installation is 

very simple and intuitive. The cutting 

drum is available as an option for all 

Seydelmann grinders in sizes E 130, G 

160, and U 200. 

A key technical feature of the cutting 

drum is the minimal distance between 

the cutting worm and the perforated 

drum. This allows the raw material 

to be ground without contact. Unlike 

conventional cutting sets, where 

grinding blades run directly against 

hole blades, there is no metal-to-metal 

contact and thus no abrasion, which in 

turn prevents metal contamination. 

Metal contamination in the final 

product is undesirable for several 

reasons. First, it can lead to 

discoloration in sliced products due to 

the corrosion of metal particles, which 

appear unappetizing to the consumer 

and can be misinterpreted (blood 

spots). Second, the abrasion particles 

themselves, even if very small, can 

be visible, particularly in light-colored 

products, such as cheese. For sensitive 

products, contamination from metal 

abrasion is generally undesirable and 

viewed critically; think, for example, of 

baby food. 

The contact-free design without metal 

abrasion significantly reduces wear 

and ensures very long component 

service life. The parts do not need to 

be reground until much later—service 

life of up to 10,000 tons is possible. 

At the same time, mechanical 

resistance in the process is reduced 

due to lower friction, which has a 

positive effect on energy consumption, 

heat input, and product quality. 

Low product stress and minimal 

heating 

The non-contact cutting principle 

ensures that the raw material is 

processed with particular care. 

Mechanical stress is significantly 

lower than with conventional cutting 

sets or cutting and separating 

systems. Cell structures remain 

largely intact, product smearing is 

prevented, and the particle structure 

remains stable. This has a very 

positive effect on juice retention and 

pH stability. 

In addition, energy input is very low, 

resulting in a temperature increase 

that is up to 60 percent lower than with 

conventional cutting or separation 

systems. This minimal heating 

protects the protein structure, 

preserves color and binding capacity, 

and creates optimal conditions for 

downstream processes. 

Higher throughput with reduced 

energy consumption 

The perforated drum has a significantly 

larger surface area with more 

holes than a conventional endhole 

blade in a meat grinder. This 

significantly increases the cutting 

and discharge area. Compared to 

conventional cutting or separating 

sets, a throughput that is approximately 

15 to 20 percent higher is 

achieved. 

Despite the increased throughput, 

energy consumption decreases 

because the material is processed with 

less mechanical resistance and with 

less friction. This combination of higher 

production capacity and lower energy 

consumption leads to a sustainable 

increase in operational efficiency. 

Cost-efficiency and low operating 

costs 

In addition to improving product quality, 

the cutting drum also delivers economic 

benefits. The absence of metal-to-metal 

contact reduces wear to a minimum, 

significantly lowering the need for 

replacement parts and maintenance 

costs. The long service life of the 

components between regrinding cycles 

sustainably reduces ongoing costs. The 

cutting drum and cutting worm can be 

easily reground multiple times. 

Additionally, the higher throughput 

ensures increased productivity per unit 

of time. Combined with reduced energy 

consumption and improved raw material 

utilization, this results in noticeable cost 

savings in day-to-day production. 

Opting for a cutting drum does not 

preclude the use of conventional cutting 

sets on the same meat grinder—these 

can still be used if the product requires 

it, such as when grinding fillings. 

When using the cutting drum in 

conjunction with a Seydelmann AU 

200 U Universal Grinder, the need not 

only for a soft separator but also for a 

frozen meat grinder or any flakers and 

frozen meat choppers is eliminated 

- a major advantage, as significantly 

less production space is required, and 

maintenance costs are reduced. For 

processing frozen meat—entire blocks 

down to minus 25 degrees Celsius are 

possible—a conventional cutting set is 

simply used. This results in a true 3-in-1 

solution for cost-effective operation with 

minimal space requirements. 

Conclusion 

The Seydelmann cutting drum combines 

product safety, material upgrading, 

texture-preserving grinding, reliable 

foreign material separation, and 

high cost-effectiveness in a compact 

attachment system for meat grinders. 

With contact-free cutting, minimal 

energy input, and increased throughput, 

it represents a technically mature 

solution. This makes it a future-oriented 

component for modern, quality-oriented 

meat processing facilities. 

fmt 


www.seydelmann.com 


Processing 

New Continuous Mixer with over 55 

Years of Innovation 

Leading solids handling and 

processing equipment maker, 

Ajax Equipment from the UK, has 

produced a food grade, stainless 

steel continuous mixer combining 

the company’s mixing and hygienic 

production innovations into a single 

machine. The Ajax twin mixer is 

designed to quickly and efficiently 

achieve the mix desired, whilst also 

minimizing the downtime required 

between production runs. 

An inverter rated motor offers a 

range of speeds for operation and the 

ability to alter the degree of mixing 

intensity, making the mixer a very 

flexible processing machine. Different 

mixes can be realised by using 

either the LynFlow ribbon augers 

or paddle augers which are readily 

interchangeable within the mixer. 

The twin mixer’s LynFlow paddle 

or ribbon screws work together to 

provide gentle yet thorough mixing, 

ensuring a homogenous mix without 

compromising on the integrity of the 

ingredients with the ribbons offering 

a more gently combining action than 

the modest shear intensity offer by 

the paddle augers. The mixer features 

a profiled casing which ensures all 

the ingredients are mixed actively by 

the sweep of the screws preventing 

any ‘dead’ areas where material could 

otherwise build up. 

Cleaning is easy as the highly polished 

mixer has covers giving great access 

to the internals and the augers can 

even be withdrawn from the machine 

from one end without disturbing the 

drive end arrangement. The mixer 

can be filled with water and cleaning 

fluid when its integrated blanking 

plate is fitted to the outlet. With the 

covers down the mixer can be safely 

run as normal and the actions of the 

rotating screws being highly effective 

in helping to remove any remaining 

product. 

“Food production is one of the most 

demanding processes with producers 

wanting to deliver a variety of high 

quality products safely and efficiently, 

often with delicate ingredients. The 

design of Ajax’s mixer ensures both 

hygienic and effective production, while 

the use of quick release augers provides 

flexibility by enabling manufacturers 

to easily switch between different 

types of screws for mixing different 

products,” commented Eddie McGee, 

Managing Director, Ajax Equipment. 

“From delicate nuts and cereals to 

sticky syrups, potato products and 

even chocolate pastes and inclusions, 

Ajax ensures every mixer meets the 

needs of each ingredient. Having built 

this new ‘state of the Ajax art’ mixer, we 

can support our customers fully with 

the possibility of having hands-on use, 

practical trials and rentals.” 

Invest in Testing 

Ajax Equipment recommends 

starting any solids handling project 

by learning about the material and its 

characteristics. Investing in materials 

testing provides essential information 

for the design process and delivers 

significant value over the service life 

of a mixer for most materials. For 

particularly demanding materials, such 

as the friable or cohesive ingredients 

frequently encountered in food 

production, testing is of tremendous 

value. 

fmt 


www.ajax.co.uk 


27

Processing 

Turning Change into Opportunity 

The Endress+Hauser Global Forum 2026 brought together international decision-makers and experts from 

the process industry 

The second Endress+Hauser Global Forum recently took place at Messe Basel, Switzerland. It brought 

together decision-makers and experts from around the world to discuss the future of the process industry. 

The focus was on how companies can shape the ever-present transformation taking place in such a way that 

they create value, increase competitiveness and enable sustainable progress. 

Transformation is no longer the 

exception but the norm in today’s 

process industry. Digitalization and 

artificial intelligence are changing 

the way we work, and the circular 

economy is gaining importance. At the 

same time, geopolitical influences, 

regulatory requirements and 

demographic change are presenting 

companies with challenges. “But 

all these developments also open 

up new opportunities – for greater 

productivity, lower emissions 

and innovative business models,” 

says Dr Peter Selders, CEO of 

Endress+Hauser. 

Thinking ahead to the future 

At the event, themed ‘Driving 

sustainable 

transformation 

together,’ renowned thought 

leaders demonstrated in Inspiring 

Sessions how companies can 

identify trends and risks and turn 

disruption into opportunity. US 

economic futurist Jonathan Brill 

addressed the anticipation of change 

in a volatile environment. Goutam 

Challagalla, Professor of Strategy 

and Marketing at the IMD Business 

School in Lausanne, explained how 

sustainability becomes a competitive 

advantage. 

Futurist Nikolas Badminton discussed 

the importance of circular economy 

principles for corporate growth and 

resilience. Dr Katharina Herrmann, 

Chief Human Resources Officer at 

Hubert Burda Media, spoke about 

building future-proof workforces. And 

Jennifer Zhu Scott demonstrated 

how artificial intelligence is evolving 

from a technological promise into a 

strategic success factor. The Hong 

Kong-based entrepreneur is an AI 

investor and CEO of the data center 

solutions provider Power Dynamics. 

From vision to practice 

Building on the Inspiring Sessions in 

the main plenary, participants could 

delve deeper into specific topics 

in numerous Insight Sessions. In 

these compact, practice-oriented 

group sessions, customer and 

partner companies collaborated 

with Endress+Hauser to present 

actual use cases, report on their 

experiences and share success 

factors. Topics covered include, 

for example, the opportunities and 

pitfalls of using artificial intelligence 

or partnerships and technologies for 

industrial sustainability. 

“We want to identify what really works 

and delivers the greatest benefit,” 

says Peter Selders. “No company can 

overcome today’s challenges alone. 

Only through open dialogue and 

trusting partnerships can we master 

the existing complexity and accelerate 

positive change. The Global Forum 

is the platform for sharing ideas, 

sparking innovation and moving from 

vision to implementation.” 

The program was rounded out with 

factory tours in the Basel region 

as well as an exhibition where 

Endress+Hauser, together with 

subsidiaries and partner companies, 

presented new products, systems and 

solutions for operational efficiency 

and sustainability. The exhibition also 

includes exclusive insights into work 

on product innovations. 

fmt 

Around 1,200 representatives from customer and partner companies attended the Endress+Hauser 

Global Forum 2026 in Basel, Switzerland. Photo: Endress+Hauser 


www.endress.com 


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Packaging 

Fersk fisk hver dag 

SEALPAC A6max traysealer supports renowned Norwegian seafood manufacturer 

in supplying fresh fish every day 

By Marcel Veenstra 

Located in Hagan, close to Oslo in 

Norway, Domstein Sjømat, part of 

the Norwegian Domstein Group, 

processes and packages fresh seafood 

at highest quality standards. Under 

its motto “Fersk fisk hver dag” (“Fresh 

fish every day”), the company provides 

seafood products to all major retailers 

in Norway. Several years ago, Domstein 

Sjømat decided to boost its packaging 

department by investing in a brand-new 

SEALPAC A6max traysealer to run both 

vacuum skin and modified atmosphere 

packaging. Marcel Veenstra spoke with 

Mr. Kestutis Krasauskas, Production 

Manager at Domstein Sjømat, about 

how this investment assists the 

company in living its motto. 

Still a family company 

The company Domstein was 

established in 1925, more than 100 

years ago, by Rasmus Domstein, 

grandfather of the current owners. 

Rasmus was a fisherman who started 

a small processing business, mainly 

based on traditional methods like 

salting and drying of fish. After the 

second world war, his son Knut 

Domstein took over the business. He 

introduced new technologies, such 

as freezing and fillet production. The 

operation gradually increased, and 

in the 1990s, Domstein expanded 

significantly. The company became 

strongly committed to ensuring that 

Norwegian consumers have access 

to high-quality seafood, resulting 

in the establishment of nationwide 

distribution in 2005. After several 

rounds of restructuring, the business 

was continued in Domstein Sjømat in 

2014. Today, Domstein Sjømat is one 

of the largest suppliers of seafood 

within Norway. The business also 

includes sales and distribution of 

fresh seafood products to wholesale, 

catering, hotels, and restaurants. As 

such, Domstein has developed from a 

small local fish business into a modern 

seafood company with operations 

across Norway. It is still a family-owned 

company, now in its third generation, 

which is quite unique in the industry. 

Experienced in production 

technology 

Domstein has companies all over 

Norway, for example in Kristiansand, 

Stavanger, Bergen, Trondheim, and 

Tromsø. At its brand-new building 

in Hagan, near Oslo, around 10 to 15 

people engage in the production of 

retail packs every day, all depending 

on the volumes. They package on 

average 1.5 tons of fish daily, but this 

can add up to 5 tons on peak days. The 

retail department has two automated 

packaging lines, its flagship being the 

line with a SEALPAC A6max traysealer 

purchased in 2023. 

Kestutis Krasauskas is Production 

Manager at the factory in Hagan. He 

joined the company in April 2025, but 

he already has 15 years of experience 

in seafood. Born in Lithuania, he 

later moved to Scotland, to end up in 

Norway working for seafood companies 

like Mowi and Lerøy. Kestas, as he 

likes to be called, explains: “My main 

responsibilities include overseeing 

daily production operations, ensuring 

product quality and food safety, and 

managing the production team. I have 

full personnel responsibility, including 

planning shifts and creating a good and 

efficient working environment. I am also 

responsible for procurement related 

to production, ensuring that we have 

the right raw materials and packaging 

available at the right time. In addition, 

I have technical responsibility for 

our production equipment, including 

monitoring performance, coordinating 

maintenance, and collaborating with 

suppliers and technicians to resolve 

issues. I work closely with departments 

such as Quality, Logistics, and Sales to 

ensure smooth operations, and I am 

continuously focused on improving 

efficiency, reducing waste, and 

optimizing processes.” 

The SEALPAC A6max traysealer allows for consistent sealing without headaches. 

Committed to quality, freshness, 

and sustainability 

Fresh fish every day, a commitment to 

quality and freshness, is in the blood 

vessels of the company. It starts with 

the fresh seafood from approved 

fisheries and Norwegian waters only, 

mainly the West and North coast. From 

there, quality control and traceability 

are guaranteed throughout the entire 

production chain. Within Kestas’ 

production area, this is also practiced 

in the daily team meeting before 

production, where every team member 

participates in the improvement of 

30 

food Marketing & Technology • June 2026

Packaging 

the packaging process. Furthermore, 

the company is extremely strict on 

avoiding cross-contamination through 

allergens, which means they often do 

not run the two packaging lines at the 

same time. 

Domstein Sjømat differentiates itself 

from competitors mainly through its 

combination of nationwide distribution, 

product quality, and focus on 

sustainability. Kestas explains: “When 

raw materials arrive, we conduct quality 

checks on temperature, freshness, 

appearance, and documentation. 

Only approved raw materials are 

used in production. In the production 

process, we follow strict hygiene 

and food safety standards, including 

HACCP principles. We focus on correct 

handling, temperature control, and 

minimizing processing time to maintain 

freshness and product quality. We also 

ensure full traceability throughout the 

process, from raw material to finished 

product, which allows us to quickly 

identify and manage any deviations. 

In addition, we continuously monitor 

production parameters and work 

on improvements to reduce waste, 

optimize yield, and ensure consistent 

product quality.” 

Strong guidance by local 

packaging experts 

In 2023, Domstein Sjømat purchased 

a SEALPAC A6max traysealer. Kestas: 

”I was not working at Domstein at that 

time, but from my understanding, one 

of the key buying reasons was the high 

sealing quality and consistency, which 

is especially important for maintaining 

product freshness and shelf life. The 

machine also offered high output 

and stable performance, which fits 

well with our production needs.” 

MPack A/S, long-time distributor for 

SEALPAC traysealers in Norway, was 

strongly involved in the process. It 

had been selling unique equipment to 

produce industrial fish bait (a so-called 

alginate sausage line) to a different 

subsidiary of the Domstein Group. For 

the new packaging facility of Domstein 

Sjømat, the owner contacted MPack 

to talk about packaging options. This 

was in February 2021. Originally, the 

focus was on a thermoformer, but 

as white fish is quite expensive and 

requires a high-quality package, the 

discussion turned towards a traysealer. 

In November 2022, MPack provided 

the first quotation. One of the decision 

makers in Domstein Sjømat worked at a 

different Norwegian seafood company, 

from which he knew SEALPAC. His 

experience, together with several 

presentations from MPack, including 

buying samples made on SEALPAC 

equipment around Norway, sealed the 

deal. 

MPack delivered the traysealer, 

whereas all other equipment on the 

line was supplied by the company 

Lexit. Together, they created a fully 

synchronized packaging line. MPack 

also supplied the packaging materials 

(e.g. skin trays and skin film). Kestas: 

”I would describe our relationship 

with MPack as close and professional. 

We have good communication, and 

they are responsive and supportive 

when it comes to deliveries, technical 

questions, and problem solving. MPack 

played an important role in the decision 

process, mainly as our packaging 

supplier and partner. They provided 

us with technical support, guidance 

on suitable packaging materials, and 

helped ensure compatibility between 

trays, top film, and the machine.” 

Fully synchronized line without 

headaches 

The main demands in the design of 

the packaging line were efficiency, 

flexibility due to the large variety in 

retail orders, and quality control such 

as x-ray inspection for bones, metal, 

and plastic. Kestas: “We needed a 

solution that could manage relatively 

high production volumes while 

maintaining consistent quality. At the 

same time, flexibility was particularly 

important, as we produce different 

product types and use various tray 

sizes.” The packaging line today 

consists of different processes, 

such as tray loading, sealing, metal 

detection, check-weighing, and 

sleeving, which needed to be optimally 

synchronized. The fresh fish comes 

in early in the morning from the floor 

below in an elevator and is brought to 

the stand-alone Marel cutter, if skin 

packaged. After this, the fragile fish 

pieces are manually loaded into trays 

and placed on the in-feed conveyor 

of the SEALPAC A6max traysealer. 

After leaving the traysealer, the trays 

go through a Cassel x-ray inspection 

system, Marel weighing system, and 

Ravenwood sleever, after which they 

are placed in cardboard boxes. Kestas: 

“MPack mainly supported us with the 

packaging side, including trays and 

top film, ensuring consistent sealing 

without headaches.” 

Domstein Sjømat lives its motto “Fresh fish every day”. 

Flexibility is key 

The SEALPAC A6max has been in use 

at Domstein Sjømat for several years 

now. Kestas: ”One of its main strengths 

is the consistent sealing quality. The 

machine is also very dependable in 

daily operation. We have a stable 


31

Packaging 

performance with minimal downtime, 

which is critical for maintaining 

production flow. Another strong point 

is flexibility. The A6max allows us to run 

different tray sizes and product types 

with relatively quick changeovers, which 

fits well with our production needs.” 

On the A6max, seafood is packaged 

in two tray sizes, using two different 

packaging systems: MAP and vacuum 

skin packaging. Kestas: “TraySkin® 

is typically used for products where 

presentation is important, for example 

premium cuts or products where we 

want a tight film around the product. 

In terms of shelf life, MAP products 

typically have a shelf life of around 10 

to 12 days, depending on the product. 

For MAP, we mainly use gas mixtures 

based on CO₂ and N₂. CO₂ helps to 

inhibit bacterial growth, while N₂ is 

used as a filler gas to maintain package 

shape and protect the product.” 

Domstein Sjømat also has a tool to 

run aluminum trays, but these are 

mainly for niche or seasonal products 

(e.g. Christmas time). Kestas: “From a 

sustainability perspective, aluminum 

has some advantages, especially 

because it is highly recyclable and can 

be reused multiple times without losing 

quality. However, at this stage, we have 

chosen other packaging solutions that 

better fit our market requirements.” 

Kestutis Krasauskas proudly shows the skin packs produced on the A6max. 

Room for expansion 

Kestutis Krasauskas is extremely 

happy that the packaging, produced 

on the A6max traysealer, is strong and 

of high quality. It is not easy to damage 

mechanically, which ensures that the 

seafood product is well protected during 

transport and handling. In addition, the 

packaging is fully transparent, allowing 

the customer to see the product from 

all sides. Nothing is hidden, which is 

particularly important for fresh fish. 

Also, all trays have an attractive sleeve 

with product information and a peel tab 

for easy opening. The retail packs of 

Domstein Sjømat are sold at numerous 

Norwegian retail chains and specialized 

seafood shops. Kestas concludes: “If 

production volumes continue to grow, 

the older, stand-alone traysealer of a 

different brand may well be replaced for 

another SEALPAC traysealer, as we are 

quite pleased with its performance.” fmt 

The Author 

Marcel Veenstra is Marketing & Communications 

Manager with Sealpac International bv, 

based in the Netherlands 


www.sealpacinternational.com 

www.domstein.no 

The line runs both skin packaging and modified atmosphere packaging reliably. 

32 


Packaging 

Next Leap forward for Iconic Packaging 

System 

TNA Solutions have introduced the 

next-generation packaging system, 

the tna robag® Quantum, at interpack 

2026, engineered to help food 

manufacturers increase throughput, 

simplify operations and respond 

faster to changing market demands. 

Since redefining VFFS packaging 

in 1982, TNA has spent more than 

four decades relentlessly innovating 

the robag® platform, introducing 

multiple generations of technology 

that have continually pushed industry 

standards forward. The tna robag® 

Quantum represents the next major 

leap in this journey, bringing a new 

level of performance, flexibility and 

intelligent simplicity to modern food 

production. 

Michael Jonson, CEO of TNA 

Solutions, said: “For over 40 years, the 

tna robag® has continuously raised 

the bar in VFFS packaging through 

ongoing innovation. Quantum is the 

latest expression of that journey, 

built with the same pioneering spirit, 

and engineered for what the industry 

needs next.” 

Responding to rising complexity 

in food production 

As labor shortages, rising costs and 

increasing product variety continue 

to reshape snack production, 

manufacturers are under pressure 

to do more with less. The growth of 

smaller bag sizes and multipacks is 

adding to that challenge, increasing 

the number of packs that need to be 

formed, filled and moved — often 

without additional labor or factory 

space. 

The tna robag® Quantum has been 

developed to address these pressures 

with a different approach to capacity. 

Rather than simply adding more 

bagmakers to increase output, it is 

designed to deliver higher output 

per tube (up to 300 bags per minute, 

subject to bag, film and product 

type), helping manufacturers reduce 

the number of machines required 

for the same production target and 

create a more manageable overall line 

configuration. 

Delivering measurable 

operational gains 

For producers, this can translate 

into significant operational gains, 

including higher output per tube, fewer 

machines for the same output and low 

product and film waste, depending 

on the application. By reducing the 

amount of associated infeed and 

outfeed equipment, manufacturers 

can also lower maintenance demands, 

cleaning requirements and total line 

complexity. 

Simon Hill, Group Product Innovation 

Manager at TNA Solutions, said: 

“Snack manufacturers are under 

pressure to produce more packs, 

more variety and more value, without 

adding complexity to the factory floor. 

With the tna robag® Quantum, we 

are helping producers rethink highcapacity 

packaging by increasing 

output per tube rather than simply 

adding more machines. The result 

is a simpler, more efficient line that 

supports higher OEE, lower waste and 

faster routes to profitability.” 

Engineered for easier operations 

The new platform has been 

engineered around four priorities that 

matter directly on the factory floor: 

easier, better, faster and smarter. 

Simplified operation and a cleaner 

machine architecture help reduce 

day-to-day intervention and support 

faster changeovers. The system is 

also designed to maintain repeatable 

pack quality at high speed, while onmachine 

event management and 

integrated training support faster 

operator response and long-term 

performance improvement. 

Crucially, the tna robag® Quantum 

is designed to perform as part of 

a complete line. Integrated with 

distribution and seasoning, it supports 

a smarter, more connected production 

system that helps manufacturers 

address labour constraints, space 

limitations and growing product 

variety without adding unnecessary 

difficulty. 

fmt 


www.tnasolutions.com 


33

Marketing 

An Alternative to Superfoods: Nuts 

Nuts are an excellent choice for a 

small and healthy snack between 

meals They are rich in protein, 

healthy fats, fiber, vitamins, minerals, 

and phytochemicals. Not only do 

they contain valuable nutrients, but 

their protein, fat, and fiber content 

also keeps you feeling full for a long 

time. There is a wide variety of nuts. 

Different types of nuts vary in size, 

taste, texture, and composition. So 

if you want to fully enjoy the health 

benefits of nuts, you should choose a 

mix. Many types of nuts are produced 

in developing and emerging countries. 

The Import Promotion Desk (IPD), a 

project funded by the German Federal 

Ministry for Economic Cooperation 

and Development (BMZ), supports 

producers in bringing their products 

to the European market. “Demand 

for nuts has increased significantly 

in recent years,” says Angie Martinez, 

Sourcing + Markets Expert at 

the IPD. “This shows the great 

popularity of this healthy snack. We 

have responded by adding many 

new producers – such as those of 

cashews, macadamia nuts, and Brazil 

nuts – to the IPD programme.” 

It‘s all in the mix 

Not everything we commonly call a 

nut is botanically a nut. Peanuts are 

pulses, cashews are the kernels of the 

cashew apple, and almonds are stone 

fruits. Nutritionally, however, they 

share many similarities with ‘true’ 

nuts. Nuts contain carbohydrates, 

protein, fats, and fiber as well as 

essential minerals, vitamins, and 

plant compounds. 

The fats in nuts are primarily monounsaturated 

and poly unsaturated 

fatty acids, which positively affect 

blood lipid levels. Due to their fat 

content, nuts are calorie dense but 

their high protein and fiber content 

promotes satiety. When consumed 

in moderation, nuts contribute to a 

healthy and balanced diet. 

A daily serving of about a ‘handful’ 

(25 grams) of nuts is recommended. 

It‘s all about the mix, as each 

variety contains different nutrients. 

Walnuts, for example, provide many 

B vitamins, omega-3 fatty acids 

and phytochemicals. Almonds are 

rich in protein, magnesium and 

calcium as well as B vitamins and 

vitamin E, among other things. 

Macadamia nuts have the highest 

fat content among nuts. They 

are mainly monounsaturated and 

polyunsaturated – i.e. „healthy“ – 

fatty acids. Macadamia nuts also 

contain vitamins B and E, calcium and 

iron. Peanuts are a good source of 

protein. Cashew nuts are also known 

for their high protein content. At the 

same time, the kernels are relatively 

low in fat compared to other nuts. 


Marketing 

Brain Food 

Nuts are considered brain food. Their 

positive effects are attributed to the 

following nutrients, among others: B 

vitamins help improve concentration 

and mental performance. Potassium 

and magnesium promote balance and 

help relieve tension. And omega-3 fatty 

acids have positive effects on mental 

health. 

„Our aim is for companies to take over the 

processing and refinement themselves, 

so that the added value remains in the 

country and the region,“ explains IPD 

expert Angie Martinez. „This creates 

jobs - often for women. It also benefits 

small farmers and their families, as they 

receive better prices for their harvest.“ 

Production: Plantations run by 

small-scale farmers 

In most IPD partner countries, nut 

trees are cultivated on plantations, 

with wild harvesting being rare. For 

instance, Uzbekistan is known for its 

wild almond trees. 

The IPD primarily supports companies 

that maintain close partnerships 

with small farmers and farmers‘ 

cooperatives. One example is the 

company „Cherry-Pick Production“ 

from Uzbekistan. Small farmers 

supply peanuts, almonds, and walnuts. 

This family-run business manages 

processing, drying, and refinement. 

In addition to removing the shell, 

controlled drying is important to 

prevent mould growth. „Cherry-Pick 

Production“ offers a large portfolio of 

salted, unsalted, and glazed nuts. 

Another example is the Kenyan 

company “Privamnuts,” which is 

in close contact with over 80,000 

smallholder farmers on Mount Kenya. 

The farmers allow their trees to grow 

naturally, without intervention. They 

rely exclusively on existing resources, 

such as natural fertilization. 

“Privamnuts” supports this effort 

with a macadamia tree nursery that 

supplies over 100,000 organically 

grafted macadamia seedlings. In 

this way, the company in the IPD 

programme is able to offer organicquality 

macadamia nuts. 

“YYTZ Agro-Processing” collaborates 

with smallholder farmers and 

women’s groups in southern 

Tanzania. It ensures that a portion 

of the proceeds benefits the rural 

communities where the nuts are 

grown. In addition, the company 

invests in modern technologies to 

ensure complete product traceability. 

Processing: Modern Facilities 

Côte d’Ivoire and Tanzania are among 

the largest producers of cashew 

nuts – particularly raw cashews. The 

companies in the IPD programme, such 

as “EcoCajou” from Côte d’Ivoire and 

“YYTZ” from Tanzania, offer dried and 

roasted cashews. “YYTZ”’s processing 

facility is located in Zanzibar. There, the 

kernels are dried, shelled, roasted, and 

packaged. 

However, high-quality cashews 

do not only come from Africa: 

Cambodia is also one of the most 

important countries of origin. The 

company „Handcrafted Cashew 

Nuts Stung Treng“ offers flavoured 

varieties with salt, Kampot pepper 

or cinnamon. There is also a Tom 

Yum variant, named after the wellknown 

sour and spicy soup that 

combines lemongrass, cayenne 

pepper, galangal and coriander. The 

IPD company also produces the 

particularly flavoursome M26 variety, 

which was bred in Cambodia. This 

variety is characterised by its larger 

nut size, fine texture and particularly 

intense flavour – ideal for premium 

processing and international export. 

Ukraine is known as a walnut 

producer. Despite the war, companies 

participating in the IPD programme 

continue to operate. The company 

“Slavutich-Contact” sources its 

walnuts from western Ukraine and 

the Dnipro region in central Ukraine. 

It operates a production facility 

equipped with modern machinery 

that ensures high-quality processing, 

consistent product quality, and 

compliance with international 

standards. 


www.importpromotiondesk.de 


35

Events 

Better Solutions for Ingredient 

Innovation and Strategic Collaboration 

ICL Food Specialties (ICL), at IFT FIRST 2026, booth 1432, in Chicago, July 13-15 

By combining complementary ingredient 

systems with Bartek’s acidulant 

expertise, ICL delivers solutions that 

enhance taste, texture, flavor, and 

performance across key applications 

ICL Food Specialties (ICL), a leading 

manufacturer of functional 

ingredient solutions, will showcase 

its commitment to “Better Solutions, 

Together” at IFT FIRST 2026. In 

collaboration with Bartek Ingredients, 

ICL is expanding its formulation 

toolkit by combining complementary 

expertise in functional systems 

and now acidulants, enabling more 

complete solutions for taste, texture, 

flavor, stability, and performance 

across a range of food and beverage 

applications. 

Visitors are invited to meet the ICL team 

of experts and experience firsthand 

how “Better Solutions, Together” 

results in better taste, texture, flavor, 

and performance, across a variety of 

food and beverage categories: 

Lemon Custard Cake Shooters 

showcase a moist, fluffy cake 

formulated with LEVONA® Opus and 

Bartek® Fumaric Acid for consistent 

rise and structure. BEKAPLUS® Q 

38 provides a rich, creamy mouthfeel 

in alternating layers of vibrant lemon 

custard, while Bartek® Malic Acid 

delivers a bold, tangy citrus flavor. 

Bear-y Delicious Gummies feature 

Bartek® Malic Acid to intensify the 

bright, fruity flavor. A functional blend 

of tricalcium phosphate and Magnificent® 

magnesium supports optimal 

color and added fortification for 

nutrition. 

Protein Matcha Latte is a ready-todrink 

high-protein beverage delivering 

10% protein with real matcha 

powder. BEKAPLUS® B 11 maintains 

suspension of the insoluble matcha tea 

without added viscosity. JOHA® B 50 

protects the high-protein stability and 

maintains a stable pH throughout UHT 

processing. 

Sweet Heat Mozzarella Bites are 

a cost-optimized analog mozzarella 

formulated with JOHA® PZ 35, 

delivering authentic melt and texture, 

paired with guava paste and hot honey 

for a bold, tropical sweet-heat snacking 

experience. 

Garlic Sizzling Shrimp is enhanced 

with BRIFISOL® NP 30 to improve 

moisture retention and achieve a 

plump, premium texture. The shrimp 

are pan-seared and finished with a 

garlic parmesan sauce. 

Plant-based Italian Meatballs are 

developed using ROVITARIS® PX 370 

HP, a high-performance textured pea 

protein that gives authentic texture, 

bite, and mouthfeel. 

ICL Food Specialties is a global leader 

in providing high-quality functional 

ingredient solutions that deliver 

exceptional texture, stability, and 

mouthfeel to a variety of products. 

ICL offers branded ingredients including 

LEVONA®, BEKAPLUS®, 

JOHA®, BRIFISOL®, TARI®, KATCH®, 

SALONA®, and ROVITARIS®. 

Bartek Ingredients is a leading global 

producer of malic acid and foodgrade 

fumaric acid. Bartek serves 

food, beverage, confectionery, animal 

nutrition, and industrial markets 

around the globe by delivering dynamic 

ingredients that go beyond sour— 

improving taste and mouthfeel, adding 

differentiating attributes, increasing 

performance, and lowering cost-inuse. 

Visit the ICL team at booth #1432 and 

Bartek at booth #1910 to discover how 

collaboration can improve efficiency, 

optimize processes, and help get 

your products to market faster. Better 

solutions create exceptional consumer 

experiences. 


www.iclfood.com / www.bartek.ca 


Events 

“Graze the Gradient” Color Experience 

GNT at IFT FIRST 2026, booth 1635, in Chicago, July 13-15 

GNT will debut Graze the Gradient: 

Chef-Crafted Bites. The colorful 

snacking experience features four 

composed snack pairings designed to 

demonstrate how color can influence 

expectations, create contrast, and 

elevate familiar formats. 

Each concept brings together a dip and 

dipper. These combinations explore 

global flavor inspiration, seasonal 

ingredients, and unexpected visual 

contrast across savory and sweet 

applications. 

• Buffalo Blue: Bold, red wingseasoned 

potato chips with a 

whipped, blue-colored cheese dip 

• Blood Orange Berbere Caramel: 

Bright pink shortbread bites served 

with a blood orange berbere caramel 

dip 

• Allium Bloom: Violet chive blossomseasoned 

potato chips alongside a 

new take on classic French onion dip 

• Golden Aji Hummus: Carrot crackers 

paired with an aji amarillo hummus 

dip that brings fruit-forward heat and 

golden color to classic hummus 

Together, the concepts demonstrate 

how EXBERRY® can help developers 

move beyond replacement-driven 

reformulation and think more intentionally 

about the role color plays in the 

finished product experience. 

The booth will also showcase colorful 

products across bakery, confectionery, 

and snacks, including gummies colored 

with EXBERRY® to sample. 

“As brands across the US move away 

from synthetic dyes, natural color 

innovation is becoming a key point of 

differentiation,” said Jeannette O’Brien, 

Vice President of Sales & Marketing at 

GNT USA. “It’s not just about meeting 

expectations anymore. It’s about 

using color intentionally to shape how 

products are perceived and ensure 

they stand out in a crowded market.” 

EXBERRY® colors are all made from 

non-GMO fruits, vegetables, and 

plants. They can deliver a complete 

spectrum of shades in most food and 

drink applications but require careful 

selection and formulation to ensure 

optimal results. GNT’s technical experts 

will be available throughout 

the event to offer tailored advice on 

individual project requirements and 

challenges. 

Alice Lee, Technical Marketing 

Manager said: “The industry is moving 

into a new phase now where color is 

designed earlier in development to 

ensure it supports not only technical 

requirements but also bold color 

innovation. GNT can help brands 

get the best out of natural colors, 

delivering results that combine clean 

labels with powerful visual impact.” 


www.gnt-group.com / www.exberry.com 

On-Trend Better-For-You Concepts and 

Smart Formulation Insights 

Balchem at IFT FIRST 2026, booth 1407, in Chicago, July 13-15. 

Balchem, a leading global manufacturer 

of specialty ingredients for 

human nutrition and health, returns 

to IFT FIRST to showcase better-foryou 

food and beverage concepts and 

share expert insights on elevating 

formulation. At booth #1407, visitors 

can sample delicious new functional 

beverages and high-protein snack 

prototypes powered by Balchem’s 

range of food and beverage solutions, 

including its new Milk Protein Z-Crisps®. 

The portfolio includes customizable 

beverage systems, advanced 

microencapsulated ingre-dients and 

functional powders de-signed to 

meet growing demand for products 

that support a healthy and balanced 

lifestyle, without com-promising taste. 

Experts will demonstrate exciting ways 

to formulate better-for-you products. 


37

Events 

“Current market trends are driving 

demand for convenient, on-the-go 

options that support wellness while 

still delivering the flavors and textures 

consumers expect,“ comments Andrew 

Hart, Director of Strategic Marketing 

& Business Development at Balchem. 

“Healthy snacking has become a daily 

ritual for most Americans, with 70% 

actively seeking more protein , while 

functional beverages are redefining 

the drinks category as brands race 

to deliver products that go beyond 

hydration. At IFT, we‘re excited to 

showcase prototypes and concepts 

that demonstrate how our ingredient 

technologies can help brands meet 

these evolving demands for convenient 

options with real health benefits and 

standout sensory appeal.“ 

Unlocking solutions for better-foryou 

innovations 

Visitors can connect with Balchem’s 

experts to discover how MeatShure® 

enables efficient, high-capacity production 

of premium meat snack sticks. 

MeatShure® eliminates ferment-ation 

times and added sugars for cleaner, 

protein-rich products. In beverages, 

Balchem will show INjoy systems, 

designed to deliver tailored functionality 

and consistent sensory appeal 

across applications like functional 

waters, RTD beverages and energy 

drinks. Rounding out the portfolio, 

VitalBlend offers fully customizable 

lipid-based powders enhanced with 

macro and micronutrients, supporting 

application-specific nutrition needs. 


www.balchem.com/hnh/ 

New Ingredient For Calm Alertness 

ENI at IFT FIRST 2026, booth 772, in Chicago, July 13-15 

Ethical Naturals Inc. (ENI) will debut the 

new ingredient MachaWave TM , a blend 

of Organic matcha and AlphaWave® 

L-Theanine at IFT First. 

MachaWave, for balanced energy, 

stress support, and cognitive performance, 

meets growing consumer 

demand for functional beverages that 

support both energy and mental wellbeing. 

MachaWave combines highgrade 

organic matcha with clinically 

studied AlphaWave® L-Theanine to 

provide sustained energy, mental 

clarity, and relaxed focus within a single 

ingredient system. 

AlphaWave® L-Theanine, ENI’s key 

product in the stress relief category, 

is supported by three clinical studies 

that showed significant increase in 

alpha brainwave activity and resulting 

relaxation and cognitive benefits. 

Alpha Wave® L-Theanine has been 

a key ingredient of choice for many 

supplement and beverage brands 

over the past decade as formulators 

develop products to meet the high 

demand for stress-relief supplements. 

Alpha Wave® L-Theanine is GRAS 

Affirmed in the US and is the only 

source of L-Theanine to be approved 

for use in Australia by the Therapeutic 

Goods Administration (TGA). Widely 

used in supplements, Alpha Wave® is 

also ideal for beverage use as it is fully 

water soluble and stable at a wide range 

of temperatures and pH conditions. 

Clinical studies on AlphaWave® have 

demonstrated significant effects on 

stress response, relaxation without 

drowsiness, sleep quality, and cognitive 

attention. In acute stress studies, 

AlphaWave® significantly increased 

frontal alpha brainwave activity while 

also reducing salivary cortisol levels 

compared to placebo, indicating a state 

of relaxed alertness. A longer-term, 28- 

day placebo-controlled study further 

demonstrated improvements in sleep 

quality, reductions in perceived stress, 

and enhanced cognitive attention in 

moderately stressed adults. 

ENI will also highlight Cranberex® 

15% A-Type PAC cranberry extract. 

Consumer demand for high-grade 

UTH products has continued to grow, 

but the wide range of options makes 

choosing the right product with genuine 

potency challenging both for brands 

and consumers. Multiple studies at 

Rutgers University compared AAA 

(Anti-Adhesion Activity) and potency 

of Cranberex® to other major brands. 

The results showed sharp differences 

in both categories of comparison, 

with Cranberex® achieving significant 

additional benefits. 

Another key ENI product featured 

at IFT First is Polyphenol-C®, a 

premium non-GMO vitamin-C with 

wide spectrum berry polyphenols 

from grape, blueberry, cranberry, 

blackberry, raspberry, and strawberry. 

Polyphenol-C® has been growing in 

popularity, especially with European 

brands. 


www.Ethicalnaturals.com 


Events 

2026 JULY 

2026 SEPTEMBER 

2026 OCTOBER 2026 NOVEMBER 

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 

Sep 29-Oct 1 

Mumbai, India 

Anuga FoodTec India 

Koelnmesse GmbH 

Messeplatz 1 

50679 Cologne, Germany 

www.anugafoodtec-india.com 

Oct 8-10 

Abidjan, Ivory Coast 

fairtrade agrofood West Africa 

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 

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 

Oct 27-30 

Parma, Italy 

CIBUS TEC 

Koeln Parma Exhibitions Srl, 

Viale delle Esposizioni 393a 

43126 Parma (PR) Italy 

Tel: +39-339 654 1776 

www.cibustec.it 

November 3-5 

Dubai, UAE 

Gulfood Manufacturing 

Dubai World Trade Centre, 

PO Box 9292, Dubai, 

United Arab Emirates 

Tel: +971-4 308 6124 

www.gulfoodmanufacturing.com 

2026 NOVEMBER 2027 JANUARY 

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 

Nov 17-20 

Milan, Italy 

SIMEI 

Unione Italiana Vini soc. coop. 

Via S. Vittore al Teatro 3, 20123 Milano 

Tel: +39-02 7222 2825 

Fax: +39-02 866 575 

info@simei.it • www.simei.it 

Nov 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 

Nov 23-26 

Erbil, Iraq 

fairtrade agrofood Iraq 

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 

Jan 31-Feb 3 

Cologne, Germany 

ISM Manufacturing / ProSweets 

Koelnmesse GmbH 

Messeplatz 1 

50679 Cologne, Germany 

www.ism-cologne.de 

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

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

or completions. Please contact: food@harnisch.com 


39

Events 

Ethiopia – The Food Basket of Africa 

The 8th agrofood & plastprintpack Ethiopia and the 2nd Ethiopia food & Ethiopica coffee show 

A truly global industry showcase 

in Africa’s fastest-growing 

economy 

Now in the 8th edition, agrofood & 

plastprintpack Ethiopia 2026 return 

to Addis Ababa to be held alongside 

the 2nd edition of the Ethiopia food 

show & the Ethiopica coffee show, 

showcasing the impressive growth and 

vast potential of Ethiopia’s industry. 

The exhibition takes place June 25- 

27 at a pivotal moment for Ethiopia, 

whose reform-driven and investmentled 

economy continues to gain 

momentum. According to the IMF, 

Ethiopia is forecast to grow by 9.2% 

in 2026, making it Africa’s fastestgrowing 

economy. 

Ethiopia is projected to see substantial 

growth as well, with an expected 

GDP of $1.6 trillion by 2050, which 

would surpass South Africa‘s GDP of 

$1.4 trillion. This marks a significant 

change in the economic hierarchy 

within the continent, as South Africa 

has traditionally been viewed as the 

leading economy in Africa. The report 

“Global DGP Growth Projection“ from 

Goldman Sachs emphasizes Ethiopia‘s 

rapid development and economic 

reforms as key drivers of this growth. 

Bearing this in mind, it is no surprise 

that 150+ exhibitors from across Africa, 

Latin America, Asia, Europe and the 

Middle East have confirmed their 

participation. A particularly strong 

participation from Ethiopian exhibitors 

is being complemented by official 

national pavilions from Brazil, China and 

Italy, alongside leading international 

industry players from a total of 19 

countries, including Denmark, Djibouti, 

Egypt, Finland, France, Germany, India, 

Jordan, Kenya, Spain, Taiwan, Tunisia, 

Türkiye, the United Arab Emirates and 

the United Kingdom, together underlining 

the event’s truly global reach. 

Organized by fairtrade Messe in 

cooperation with local partner Prana 

Events, the exhibition brings together 

thousands of industry professionals 

from Ethiopia and around the globe, 

making it a must attend event for 

anyone invested in the future of 

agrofood, plastprintpack and food & 

coffee trade in the region. 

This year the event has relocated to 

the brand new AICC Int‘l Convention 

Center. The new venue was officially 

opened by Prime Minister Abiy Ahmed 

in March 2025 and is a world-class 

convention and exhibition center 

spanning 40 hectares in the North of 

Addis Ababa. 

Ethiopia: A fast-growing hub for 

agro, food, beverage & packaging 

• Ethiopia is making major investments 

in agro-industries, food and beverage 

Coffee production is one of the major agro-industrial drivers in Ethiopia. Photo: IPD 

processing, packaging technology 

and the food and coffee trade. 

• Agriculture remains the backbone of 

the economy – contributing 33% of 

GDP, 66% of employment, and 76% 

of exports. The sector has grown 

9% annually, now worth US$36 

billion. (ATA Ethiopian Agricultural 

Transformation Agency) 

• With €64–171 million in annual 

imports, Ethiopia is among East 

Africa’s top buyers of F&B processing 

and packaging tech. (VDMA) 

• Home to 130 million people 

(projected 200 million by 2050), 

Ethiopia is the largest food market in 

East and Central Africa. 

• The F&B sector is the largest in 

Ethiopian manufacturing, with rising 

consumer demand. 

• Despite strong food exports of 

US$2.9 billion in 2024, Ethiopia 

remains one of Africa’s largest food 

importers with imports of US$2.2 

billion in the same year. (WTO) 

Highlights of the 2026 event 

The 2026 edition is an unmissable 

gathering. Key highlights include: 

• Government & industry support: 

Involvement from key Ethiopian 

and international ministries, authorities 

and associations ensuring a 

comprehensive industry perspective. 

• Global participation: 5,691 visitors 

from 53 countries participated at the 

2025 edition. An even higher number 

is expected for this year’s event. 

• Brazil Pavilion back at the 2026 

edition: Featuring major exhibitors, 

the Pavilion in 2026 is supported 

by the Brazilian Ministry of Foreign 

Affairs and the Embassy of Brazil 

to Ethiopia. As in 2025, the Pavilion 

will officially be opened by major 

governmental representatives and 

the Ambassador of Brazil to Ethiopia. 

• The Italy Pavilion, presented by ITA 

Italian Trade Agency and supported 

by the Italian industry associations 

ACIMGA, AMAPLAST, ANIMA and 

UCIMA is a showcase of Made in Italy 

excellence. 

• The China Pavilion brings together 

a large delegation of Chinese 


Events 

Ethiopia‘s natural beauty and climate conditions form a basis for agricultural potential growth. Photo: Adobe Stock; Roger de la Harpe 

manufacturers and technology 

providers representing China’s 

strong manufacturing capabilities 

across the entire value chain, from 

food processing and bakery equipment 

to grain technology, flavoring 

ingredients, plastics, printing and 

packaging materials and technologies. 

• Ethiopian Plastic and Rubber Manufacturers 

Association (EPRMA) 

Conference discussing “The Role of 

Plastics Across Industrial Sectors: 

Innovation, Sustainability, and Circular 

Economy Solutions”. 

Strong support from Ethiopian 

and international institutions 

The event enjoys robust backing 

from both Ethiopian and international 

organizations, including: 

• Ethiopian government & institutions: 

Ministry of Industry, Ministry of Agriculture, 

Ethiopian Food, Beverage, 

and Pharmaceutical R&D Center, 

Chemical and Construction Inputs 

Research and Development Center, 

EBMIA – Ethiopian Beverages 

Manufacturing Industries Association, 

Ethiopian Millers’ Association 

EMA, EPR - Ethiopian Plastic and 

Rubber Manufacturers Association. 

• International support: AHK Delegation 

of German Industry and 

Commerce for Eastern Africa, 

Embassies of Brazil, Germany, 

France, India, Italy and Türkiye, 

Brazilian Ministry of Foreign Affairs, 

The agrofood exhibition brings together industry professionals from Ethiopia and around the globe. 

Photo: fairtrade Messe 

GIZ, ITA Italian Trade Agency 

in cooperation with ACIMGA, 

AMAPLAST, ANIMA and UCIMA, Pan 

African Chamber of Commerce and 

Industry, Republic of Türkiye Ministry 

of Trade, UNIDO. 

Facts & figures on the Ethiopian 

plastics market 

• Ethiopia’s plastics consumption 

has experienced steady growth, 

increasing by an average of 11.5% per 

year, from 44 kt in 2007 to 281 kt in 

2024. Today, Ethiopia stands as the 

second largest importer of plastics 

in primary form in East and Central 

Africa. 

• As the country does not produce 

plastic raw materials domestically, 

100% of its plastic raw material needs 

are met through imports. Between 

2007 and 2024, these imports grew 

by 12% annually, rising from 43 kt to 

294 kt. (EUROMAP) 

• Ethiopia is also one of the top two 

investors in plastics technology in 

East and Central Africa, with imports 

reaching €31 million in 2024. (VDMA) 

• Additionally, with packaging technology 

imports valued between €16 

million and €34 million in recent 

years, Ethiopia ranks among the 

leading investors in this sector in 

East & Central Africa. (VDMA). fmt 


www.agrofood-ethiopia.com 

www.fairtrade-messe.de 


41

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Advertiser’s Index • June 2026 

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