Food Ingredients International August 2022

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www.foodturkey.com.tr | AUGUST 2022


flavours for


Breakfast cereals:

A large & dynamic segment

of the food industry

8-10 NOV 2022


Leading the

Future of Food


1600 F&B manufacturers from over 60 countries, over the course of three days,

are set to convene in Dubai to showcase the latest solutions in ingredients,

processing, packaging, supply chain solutions and control and automation.



Platinum Sponsor






The countdown has

begun for Gulfood

Manufacturing 2022


The rapidly rising frozen

food trend in the world

makes the market



Barry Callebaut’s Wieze

factory to restart first

chocolate production

lines as of early August


Polat Makina:

outstanding in quality,

sensitive in service,

competitive in price


Great interest in the

leading global trade

fair for sweets and


received from 56



Sustainable labeling is

a promising option that

plays on consumers’



Is plant-based becoming

the new normal?

The next issue

will be at




Bigger than

the biggest

Gulfood is the biggest annual event in the

food industry. So is Gulfood Manufacturing

in its segment. Organized biannually,

SIAL Paris is the largest ever food fair in

the world. We are now going through at

a time which will be followed by these

two fascinating events and we are full of

energy, motivation and determination to

prepare special issues for both fairs and to

distribute them with the most efficient way.

Hundreds of thousands of professionals

will flow to Paris in the mid-October and

to Dubai in early November. We will ship

the magazines to these two hubs of the

food trade well before they open to host

the huge audiences.

There are many technical growth details in

the industry, however, the most sustainable

circle remains to be manufacturingmarketing-export/trade

and consuming.

The global food & beverage industry,

which includes the companies working in

processing raw food materials, packaging,

and distribution of food along with alcoholic

and non-alcoholic beverages, was growing

with a modest growth rate across the globe.

The global food and beverages market

size is expected to grow from $5,817.4

billion in 2021 to $6,383.49 billion in 2022 at

a compound annual growth rate of 9.7%.

The increase in the number of on-the-go

consumers and rising adoption of ready to

eat food is some of the major factors for the

growth of the food and beverage industry

globally. Moreover, increasing population

and per capita income and changing

lifestyles were other factors augmenting the

industry. Besides, increasing meat & alcohol

consumption and development of food

supply chain is somewhat contributing to

the growth of the industry.


Hüseyin Ferruh IŞIK

on behalf of


Magazin Gazetecilik Yayıncılık

İç ve Dış Tic. Ltd. Şti.

Managing Editor (Responsible)







Sales Coordinator



+90 212 454 22 33

Technical Manager

Tayfun AYDIN


Graphics & Design



Digital Assets Manager









Merkez Mahallesi 29 Ekim Caddesi No: 11

Medya Blok Kat: 1 P.K. 34197

Yenibosna - Bahçelievler / İSTANBUL / TURKEY

Tel: +90 212 454 22 22 Fax: +90 212 454 22 93


Buttim Plaza A Blok Kat: 4 No: 1038

Bursa / TURKEY

Tel: +90 224 211 44 50-51 Fax: +90 224 211 44 81



29 Ekim Caddesi No: 11 A/41

Yenibosna - Bahçelievler / İSTANBUL / TURKEY

Tel: +90 212 454 30 00

There are many technical growth details in

the industry, however, the most sustainable

circle remains to be manufacturingmarketing-export/trade

and consuming.

Fairs are the best platforms supporting

these main elements. Promotional works

through other media such as magazines

are also among the most ideal tools,

however, the right media should be

determined and cooperated.






Food Ingredients Turkey

Food & Ingredients Turkey




Complete range of flavours, natural food colours, spice blends for food products and

fragrances for body sprays, hand wash, sanitizers, cosmetics, soaps and detergents.

Sonarome Private Limited

One Sonarome Way

KIADB Industrial Area, Doddaballapur

Bangalore 561 203, India


T +91 80 68902200

F +91 80 68902299




Breakfast cereals:

A large & dynamic segment

of the food industry

Breakfast cereals, often known as cereals,

are grains such as quinoa, cornflakes, and

oats. Breakfast cereals are large & dynamic

food industry sector, majorly in the UK, North

America, and Australia. Two types of breakfast

cereals available in the market that are

distinguished based on their preparation

before their consumption, including hot

cereals and ready-to-eat cereals. Cold cereals

or ready-to-eat cereals are considered to be


the convenient option, and are consumed

directly after mixing with yogurt, milk, or fruit.

On the other hand, hot breakfast cereals,

originally made from wheats and oats

that requires cooking before

they are ready for the

consumption purpose. The

breakfast cereals are

easily available in

the market through

various distribution






store, and


store. This,

in turn,


in driving the

breakfast cereals

market demand in

terms of value sales.

Moreover, ready-toeat

breakfast cereals

is one of the new trends

gaining high traction in the

global breakfast cereals market.

The breakfast cereals

market consists of sales of

breakfast cereals such as

corn flakes, muesli, and

porridge oats by entities

(organizations, sole

traders, and partnerships)

that produce breakfast

cereal products. The

companies in the industry

process raw materials into

breakfast cereals, package

and distribute them through

various distribution channels

to both individual customers and

commercial establishments.

The main types of breakfast cereals are oats

breakfast cereal, grains breakfast cereal

and other breakfast cereal. Oat cereals

are breakfast cereals derived from the

same-named grain. Oats (Avena sativa) is

a cereal grain that can thrive in a variety of

environments. The different types of products

The global

breakfast cereals

market size was valued

at $90.9 billion in 2020,

and is projected to reach

$180.3 billion by 2030,

registering a CAGR

of 7.1% from 2021

to 2030.

include Ready-to-Eat (RTE), Hot Cereals and

involve various packaging types such as

boxes, pouches, others. it is distributed through

various channels such as supermarkets/

hypermarkets, convenience stores,

e-commerce, and others.

The expanding

demand for readyto-eat


cereals highlights

the market.

Because of the

rising health

risks associated

with highly


foods, cereal


is crucial. As a

result, demand

for these

products has

risen as a result of

changing lifestyles

and a booming food


Breakfast cereals are food

principally prepared from grains

or multiple grains such as corn,

oats, wheat, and others

that are consumed as the

first meal of the day. The

breakfast cereals can

be eaten with milk and

fresh fruits and it provides

a healthy breakfast

option for people of

all age groups. These

cereals are made utilizing

whole grains without

added sugar is proven to

be a healthy and nutritive

breakfast. Breakfast cereals

comprise proteins, carbohydrates,

vitamins, and dietary fibers which are useful

to the health of consumers. Several breakfast

portions of cereal are produced via extrusion.

Remarkable companies promote their

products for the health advantages that

originate from eating oat-based and highfiber

cereals. Porridges, made up of barley,

are a significant breakfast meal, which is now

superseded by fiber-rich cereals.




The countdown has begun for Gulfood Manufacturing 2022

Gulfood Manufacturing 2022 will be held at Dubai

World Trade Center on November 8-10. More

than 1600 food, food ingredients and technology

companies will come together, aiming for the golden

age in food production by incorporating advanced

technologies into the sector.

Leading companies are preparing to introduce

the latest developments for the food and food

technologies sector at the exhibition. Gulfood

Manufacturing, where food companies can easily

reach their target audiences and prefer to tell

innovations at first hand, provides the chance to

discover the latest news, trends and developing technologies this year. The latest developments in

processing, packaging, supply, control and automation systems will be explained to the visitors at

the fair, where more than 60 countries will participate.

New Sidel packaging system

that ‘looks after you’ will be

unveiled at drinktec

Sidel is pushing the boundaries again in the aseptic

packaging market with the introduction of the

Aseptic Predis X4. The new system combines the

highest food safety standards, unprecedented

ease of use, maximum flexibility and best-in-class

environmental footprint.

Sidel will be previewing the Aseptic Predis X4 at drinktec, the world’s leading trade fair for the

beverage and liquid food industry, from 12-16 September 2022 in Munich. Customers and journalists

are invited to come along to Sidel’s stand booth 339 in hall A6 to find out more.

Kraft Heinz reports double digit sales;

Talks private label and supply chain strategy

Global food giant Kraft Heinz reported a 10% increase in organic net sales this quarter, despite

retail volumes decreasing approximately 4%. During a call with investors CEO Miguel Patrico

attributed the performance to three core pillars – GROW brands, Foodservice and Emerging

Markets – “hitting on all cylinders.”

According to Patrico, the sales growth was also supported by Kraft’s decreased exposure to private

label competition in comparison to pre-pandemic levels, 11% versus to 17% previously, and noted that it

operates well below the industry average of approximately 20% portfolio competition. This has allowed

the company to capitalize on the current demand for private label through in-store activations like its

Art of the Burger campaign where retailers paired their

private label burger products like patties and buns

with Kraft-Heinz condiments and cheese slices.


The rapidly rising frozen

food trend in the world makes

the market stronger

Dünyada hızla yükselen

dondurulmuş gıda trendi pazarı

daha güçlü hale getiriyor

The frozen food market size was

valued at $291.8 billion in 2019, and is

estimated to reach $404.8 billion by

2027, registering a CAGR of 4.2% from

2020 to 2027. Frozen food is defined as

food products that are preserved under

low temperature and used over a long

Dondurulmuş gıda pazarının büyüklüğü

2019’da 291,8 milyar dolar olarak

belirlendi ve 2020’den 2027’ye kadar

%4,2’lik bir CAGR kaydederek 404,8

milyar dolara ulaşması bekleniyor. Ürün

pazarı; hazır yemekler, sebze ve meyveler,

patates, et ve kümes hayvanları, deniz


ürünleri ve çorba dahil olmak üzere çeşitli

gıda ürünlerini içermektedir. Dondurulmuş

hazır yemekler ayrıca paketlenmiş

yemeye hazır yiyecekleri, atıştırmalıkları

ve tatlıları içeriyor. Oteller, hazır yemek

şirketleri, restoranlar ve fast food zincirleri

gibi ticari alıcılar, dondurulmuş sebze ve

meyveler, patatesler ve sebze olmayan

ürünleri içeren dondurulmuş gıda

ürünlerinin başlıca kullanıcıları arasında.

Et, kümes hayvanları ve deniz ürünleri,

Kuzey Amerika ve Avrupa’da en yaygın

olarak kullanılan dondurulmuş ürünlerdir.

Dondurulmuş et ürünleri, uygun şekilde

saklanabildikleri ve gıda israfını azalttığı

için popülaritesini arttırmayı sürdürüyor.

Ayrıca Avrupa, donmuş fırın ve tatlıların

en büyük pazarı olarak biliniyor.

Perakende dondurulmuş gıda endüstrisi

Hindistan gibi pazarlarda gelişme

aşamasında ancak, son birkaç yıldan

beri istikrarlı bir büyüme kaydedildi.

KFC, McDonald’s, Pizza Hut, Subway ve

Frozen Patates gibi devlerin donmuş gıda

ürünlerinin kullanımındaki artış, küresel

dondurulmuş gıda pazarının önemli bir itici

gücü olarak gösteriliyor.

Çalışan kadın oranındaki artış

dondurulmuş gıda pazarını büyütüyor

Dünya, son yıllarda kadın istihdam oranında

önemli bir artışa tanık oldu. Çalışan kadın

period. The product market comprises

various food products, including ready

meals, vegetables & fruits, potatoes, meat

& poultry, seafood, and soup. Frozen

ready meals further include packaged

ready-to-eat foods, bakery, snacks, and

desserts. Business buyers such as hotels,

caterers, restaurants, and fast food chains

are among major users of frozen food

products that include frozen vegetables &

fruits, potatoes, and non-veg products.

Frozen meat & poultry and seafood

are among the most commonly used

grocery items across North America

and Europe. Frozen meat products are

growing in popularity as they can be

stored conveniently, reducing food

wastage. Europe is the largest market

of frozen bakery and desserts. The retail

frozen food industry is evolving, and is

in its nascent phase in markets such as

India. However, it has witnessed a steady

growth since the past few years.

Increase in use of frozen food products

by giants such as KFC, McDonald’s, Pizza

Hut, Subway, and Frozen Potatoes acts

as a key driver of the global frozen food

market. Moreover, the utilization of these

products by numerous end users such as

full-service restaurants, hotels & resorts,

and quick service restaurants is expected

to drive the growth of this market.



The world has witnessed a significant

growth in the women employment rate.

With increase in number of employed

women, it becomes significantly difficult

for them to cook meals, which results

in consuming frozen ready meals. For

instance, according to the United States

Department of Labor, the U.S. female

employment rate in 2019 was 46%. Similarly,

in China, the women employment rate was

around 43.7%, and in South Africa it was

around 45%. All these factors collectively

drive growth of the market during the

forecast period. Popular frozen ready

meals include Birds Eye 4 Chicken Pies, mini

cottage pie, smoked haddock kedgeree,

and broccoli & cheddar bake.

The report segments the market into

product type, user, and region. On the basis

of product type, the market is categorized

into frozen ready meals, frozen meat &

poultry, frozen seafood, frozen vegetables

& fruits, frozen & refrigerated soups and

frozen potatoes. By end user, it is classified

into food service industry, and retail users.

Region wise, it is analyzed across North

America (U.S., Mexico, and Canada),

Europe (Germany, UK, France, Italy, Spain,

and rest of Europe), Asia-Pacific (China,

India, Japan, Australia, South Korea, and

rest of Asia-Pacific), and LAMEA (Brazil,

South Africa, Argentina and rest of LAMEA).

According to frozen food market analysis

On the basis of product type, the ready

meals segment is the largest revenue

generator in the current scenario,

followed by frozen meat and poultry

products. This is attributed to surge in

use of frozen pizza crusts, bread, and

frozen bakery products, which acts as a

key driver of the ready meals segment.

Frozen potatoes segment is expected to

grow at the fastest CAGR of 4.8% from

2019 to 2027, followed by the segment of

frozen seafood products segment, which

is expected to witness a CAGR of 4.4%

during the same period. New launches

in frozen ready meals owing to increased

investment in R&D of food processing

coupled with strengthening distribution

network of frozen food items is expected

to contribute significantly to the growth of

frozen ready meals market segment.

sayısındaki artışla birlikte yemek pişirmeleri

önemli ölçüde zorlaşmakta, bu da

dondurulmuş hazır yemeklerin tüketilmesine

neden olmaktadır. Örneğin, Amerika Birleşik

Devletleri Çalışma Bakanlığı’na göre, 2019’da

ABD’deki kadın istihdam oranı %46 idi.

Benzer şekilde Çin’de kadın istihdam oranı

%43,7, Güney Afrika’da ise %45 civarındaydı.

Tüm bu faktörler toplu olarak tahmin süresi

boyunca pazarın büyümesini sağlamaktadır.

Rapor, pazarı ürün türüne, kullanıcıya ve

bölgeye göre bölümlere ayırıyor. Ürün

çeşidine göre ise pazar; dondurulmuş

hazır yemekler, dondurulmuş et ve

kümes hayvanları, dondurulmuş deniz

ürünleri, dondurulmuş sebze ve meyveler,

dondurulmuş ve soğutulmuş çorbalar ve

dondurulmuş patates olarak kategorilere

ayrılır. Bölge açısından, Kuzey Amerika

(ABD, Meksika ve Kanada), Avrupa

(Almanya, İngiltere, Fransa, İtalya, İspanya

ve Avrupa’nın geri kalanı), Asya-Pasifik (Çin,

Hindistan, Japonya, Avustralya, Güney

Kore) genelinde analiz edilir ve Asya-

Pasifik’in geri kalanı) ve LAMEA (Brezilya,

Güney Afrika, Arjantin ve LAMEA’nın geri

kalanı) göz önüne alınarak hazırlanıyor.

Gıda işleme AR-GE’sine yapılan yatırımlar

dondurulmuş hazır gıda segmentini büyütüyor

Dondurulmuş patates segmentinin

2019’dan 2027’ye kadar %4,8’lik en hızlı

CAGR’de büyümesi bekleniyor, bunu aynı

dönemde %4,4’lük bir CAGR’ye tanık

olması beklenen dondurulmuş deniz

ürünleri segmenti takip ediyor. Gıda işleme

Ar-Ge’sine yapılan yatırımların artması ve

donmuş gıda ürünlerinin dağıtım ağının

güçlendirilmesi sayesinde dondurulmuş

hazır yemeklerde yeni lansmanların,

dondurulmuş hazır yemek pazar

segmentinin büyümesine önemli ölçüde

katkıda bulunması bekleniyor.












ilham ve yenilik için





benzersiz bir networking için




özel çalışmalar, ilham verici










Temas: Müge Gezeroglu


Barry Callebaut’s Wieze factory

to restart first chocolate production

lines as of early August

Barry Callebaut has announced that the cleaning of the chocolate

lines affected by the entry of salmonella-positive lecithin in its factory

in Wieze, Belgium, is progressing well. As a result, the first cleaned

chocolate lines are foreseen to restart production as of early August

2022, with a gradual ramp-up to full capacity over the following weeks.

Barry Callebaut detected

on June 27, 2022, at its

Wieze factory in Belgium a

salmonella-positive chocolate

production lot and quickly

identified a lecithin batch

from a supplier as the root

cause. In response, Barry

Callebaut halted all chocolate

production at the Wieze

factory on June 29, 2022, as a

precautionary measure, which

prevented affected chocolate

products from entering

the retail food chain. Barry

Callebaut duly and proactively

informed the Belgian Food

Safety Authorities (FAVV) and

is in continuous collaboration

with them on this incident.

Food Safety is paramount for the

Group and this is an exceptional

incident. Not only does Barry

Callebaut have a Food Safety

charter and procedure in place,

but also over 230 colleagues

working on food safety and

quality in Europe and over 650

worldwide. At the site in Wieze,

employees are trained to

recognize food safety risks. This

allowed the teams to quickly

identify the risk and initiate the

root cause analysis.


Barry Callebaut’un Wieze fabrikası Ağustos

başında tekrar üretime başlıyor

Barry Callebaut, Belçika’nın Wieze kentindeki

fabrikasında salmonella pozitif lesitin girişinden

etkilenen çikolata hatlarının temizliğinin iyi

gittiğini duyurdu. Sonuç olarak, ilk temizlenmiş

çikolata hatlarının, önümüzdeki haftalarda

kademeli olarak tam kapasiteye çıkacak

şekilde, Ağustos 2022’nin başlarında üretime

yeniden başlaması öngörülüyor.

Barry Callebaut, 27 Haziran 2022’de

Belçika’daki Wieze fabrikasında salmonella

pozitif bir çikolata üretim partisi tespit etti ve hızlı

bir şekilde bir tedarikçiden alınan lesitin partisini

temel neden olarak belirledi. Buna karşılık,

Barry Callebaut, etkilenen çikolata ürünlerinin

perakende gıda zincirine girmesini önleyen

bir önlem olarak 29 Haziran 2022’de Wieze

fabrikasındaki tüm çikolata üretimini durdurdu.

Barry Callebaut, Belçika Gıda Güvenliği

Otoritelerini (FAVV) usulüne uygun ve proaktif

olarak bilgilendirdi ve bu olay hakkında onlarla

sürekli işbirliği içinde olmayı sürdürdü.

Gıda Güvenliği şirket için çok önemlidir ve

bu istisnai bir olaydır. Barry Callebaut’un

yürürlükte bir Gıda Güvenliği tüzüğü ve

prosedürü olmakla kalmayıp, aynı zamanda

Avrupa’da ve dünya çapında 650’den fazla

gıda güvenliği ve kalitesi üzerinde çalışan

230’dan fazla meslektaşı vardır. Wieze’deki

tesiste çalışanlar, gıda güvenliği risklerini

tanımak için eğitiliyor. Bu, ekiplerin riski hızlı bir

şekilde belirlemesine ve kök neden analizini

başlatmasına izin verdi.



Polat Makina: outstanding

in quality, sensitive in service,

competitive in price

Polat Makina has been striding to be “the best” in innovation, quality and service

with its worldwide sales and service network with a total of 13 companies,

4 of which are located in Germany, Greece, Morocco and Italy and

9 are in Turkey addressing different sectors, along with 11 distributors.

Polat Makina: kalitede öncü,

hizmette duyarlı, fiyatta rekabetçi

Polat Makina; Almanya, Yunanistan, Fas ve İtalya’nın yanı sıra yurt içinde de

9 merkezde farklı sektörlere hitap eden toplam 13 şirket, 11 bayisi ve dünya çapındaki

satış ve servis ağı ile inovasyonda, kalitede ve hizmette “en iyi” olmak için çalışıyor.

Industrial solutions

Endüstriyel çözümler

Polat Makina having been laid the

foundations by İbrahim Polat in 1978 in

Aydın aims to improve constantly and

provide products and services in

global-scaled quality and standards

with its employees.

It continues its journey which had begun

in an atelier for 4.5 m 2 by exporting

the values manufactured in an area

of 88,000 m 2 for 36 countries in today’s

world. Polat Makina endeavours to

become “the best” in innovation, quality,

service and customer relations through

its 13 group companies of which 4 are

abroad (Germany, Greece, Morocco

and Italy) and its world-wide sales and

service network. In order to increase the

productivity and enable all the fields to

focus on their unique operations, Polat

Group Holding A.Ş was established by

uniting all companies under one roof.

It is curial to preserve the freshness of

the nutrients in farm-to-table process

with minimum waste and maximum

efficiency. Polat Makina evaluates

these processes well and have

continuously supplied the related

industries by offering logical solutions

with high performance/price ratio to

enable the customers to obtain higher

yields with its environmentally friendly

machines which reduce energy and

water consumption.

1978 yılında, temelleri İbrahim Polat tarafından

Aydın’da atılan Polat Makina, çalışanlarıyla birlikte

sürekli gelişmeyi, global kalite standartlarında

ürün ve hizmet sunmayı amaçlıyor.

4,5 m 2 bir atölyede başladığı yolculuğunu,

bugün, 88.000 m 2 alanda ürettiği değerleri 36

ülkeye ihraç ederek sürdüren Polat Makina;

4’ü yurt dışı (Almanya, Yunanistan, Fas ve

İtalya) 9’u yurt içinde olmak üzere farklı

sektörlere hitap eden toplam 13 şirket ve 11

bayisi ile dünya çapındaki satış ve servis ağı

ile inovasyonda, kalitede ve hizmette “en

iyi” olmak için çalışmaktadır. Kurumsallaşma

çalışmaları dahilinde, verimliliğin arttırılması ve

bütün yapıların kendi süreçlerine odaklanmasını

sağlamak için tüm şirketler tek bir çatı altında

Polat Group Holding A.Ş. bünyesinde toplanmıştır.

Besinlerin doğadan soframıza ulaşana dek

geçirdiği süreçte doğallığının ve tazeliğinin

korunması, minimum atık ve maksimum verimle

fayda sağlanması çok önemlidir. Polat Makina

bu süreçleri iyi değerlendirerek, bu doğrultuda

tasarladığı çevre dostu makinalarıyla sektör

ihtiyaçlarına en uygun hizmeti vermektedir.

Polat Makina Zeytinyağ ve avokado yağı için

komple üretim hattı, endüstriyel dekantör ve

separatörleri; minimum düzeyde enerji ve su

tüketiminin yanı sıra, düşük servis ve bakım

ücretleri ile işletme maliyetlerini düşürerek

kullanıcılara kazanç sağlamaktadır. Bunlara ek

olarak, yüksek performans/fiyat oranı sunması

ile Polat Makina, maliyet konusunda en uygun

seçenek haline gelmektedir.


Great interest in the leading global

trade fair for sweets and snacks:

Registrations received

from 56 countries

After the announcement that the event

was being postponed from 29.01.-01.02.2023

to 23.-25.04.2023, ISM has recorded a high

number of applications. The leading trade

fair for sweets and snacks has namely already

received applications from 56 countries and

all continents as well as a current 40 percent

increase in space booked compared to

last year’s event. More than 30 pavilions

have already confirmed their participation,

including applications from Austria, Belgium,

the Czech Republic, Denmark, France, Great

Britain, Greece, Hong Kong, Ireland, Italy, the

Netherlands, Poland, Portugal, Spain, Sweden,


ISM 2023 will focus on

the current themes and

challenges of the industry.

Switzerland, Turkey, Ukraine, the USA. Also

groups from the People’s Republic of China,

Latvia, Lithuania and Taiwan, which didn’t take

part in 2022, are back on board again too.

From Germany companies such as Dietrich

Borggreve, Brandt, Cavendish & Harvey,

Coppenrath Feingebäck, Genuport, Halloren,

hitschler, Katjes, Dr. Klaus Karg, Klett Schokolade,

Herbert Kluth, Krüger, Kuchenmeister,

Niederegger, Georg Parlasca, Pertzborn, Piasten,

Riegelein, Rübezahl, Schluckwerder, Conrad

Schulte, Seitenbacher, Chr. Storz, Trolli, WAWI,

Wicklein, Windel or Zentis have registered.



section “Finest Creations – hand-crafted”.

The latter celebrated its debut in 2022 and

attracted a high level of interest.

Focus on the themes and challenges

of the industry

The challenges in the sections climate, raw

materials, energy, supply chains, logistics,

health and digitalisation are the key themes

of the supporting programme of ISM 2023.

As an international industry meeting point,

in addition to being the central discussion

platform, the trade fair of the sweets and

snacks industry also offers a display window for

solutions and new product ideas.

In the course of this discussion, resilience and

a sustainable, resource-saving production

of sweets and snacks is called for more than

ever. At the coming edition, beside the

presentation of products, the emphasis will

above all lie on the contents and themes of

the industry. The personal exchange plays a

significant role here, which we are dedicating

new event and networking formats to,”

explained Sabine Schommer, Director ISM.

The largest network for the sweets and snacks

industry worldwide, which comprises of ISM

in Cologne and ISM Japan in Tokyo together

with ISM Middle East in Dubai, offers additional

themes from the international markets, which

are integrated into the event programme of ISM.

As usual, ISM is also displaying a strong

international alignment. The companies that

have already confirmed their participation

include Baronie (Belgien), Canel’s (Mexico),

Cloetta Holland (the Netherlands), Colombina

(Colombia), Dan Cake (Denmark), Elvan

(Turkey), Fazer (Finland), Hamlet (Belgium),

Hellema – Hallum (the Netherlands), ICAM

(Italy), Kervan (Turkey), Loacker (Italy), Luker

(Colombia), Kambly (Switzerland), Manner

(Austria), Millano (Poland), Natra (Spain),

Nestlé Italiana (Italy), Peccin (Brazil), Roshen

(Ukraine), Royal Fassin (the Netherlands), Sölen

(Turkey), Toms (Denmark), Valor (Spain), Vidal

(Spain) as well as Wawel (Poland).

The international supplier fair for sweets and

snacks, ProSweets Cologne, is also being

staged in April as a one-time occurrence,

special edition and will focus on networking

and a business exchange.

Alongside individual stand areas, the trade

fair also offers special zones for start-ups or

newcomers and theme-oriented areas such

as Trend Snacks or the specialised trade







Gıda sektöründe ambalaj; gıdaların

tüketiciye bozulmada, güvenilir ve ekonomik

şekilde ulaşmasını sağlayan bir gıda üretim

aşamalarının parçasıdır. Gıda ambalajlama,

içindeki ürünü koruyan, ürünün dayanıklılığını

arttıran, tanıtılmasını kolaylaştıran ve

yükleme, boşaltma, stoklama açısından

kullanım kolaylığı sağlayan bir malzemedir.

(Üçüncü 2007) Mikroorganizma, bitki ve

hayvanlar gibi canlıların,ve bu canlılardan

izole edilen metabolitlerin (örneğin

enzimlerin) yeni gıda ürünlerine ve gıda

katkı maddelerine dönüştürülmesi, gıda

işleme tekniklerinin geliştirilmesi, gıdalarda

genetik modifikasyon uygulamaları ve

gıda güvenliği açısından irdelenmesine

gıda biyoteknolojisi denir. Biyoteknolojinin

gıda uygulamalarından biri de ambalaj

endüstrisidir. Gıda ambalajlama olarak akıllı

ambalajlama teknolojileri, biyosensörler,

biyobozunur ambalajlar, gıda biyoteknolojisi

başlığı altında toplanan, gıda güvenliğinin

sağlanması için kullanılan ambalaj


Gıda sektöründe ambalaj; gıdaların

tüketiciye bozulmada, güvenilir ve ekonomik

şekilde ulaşmasını sağlayan bir gıda üretim

aşamalarının parçasıdır. Ambalaj, gıdayı

koruyan, yükleme, boşaltma, stoklamada

kolaylık sağlayan ve ürünün tanıtılmasını

sağlayan malzemedir. (Üçüncü 2007)

Mikroorganizma, bitki ve hayvanlar gibi

canlıların, ve bu canlılardan izole edilen

metabolitlerin (örneğin enzimlerin) yeni

gıda ürünlerine ve gıda katkı maddelerine

dönüştürülmesi, gıda işleme tekniklerinin

geliştirilmesi, gıdalarda genetik modifikasyon

uygulamaları ve gıda güvenliği açısından

irdelenmesine gıda biyoteknolojisi denir.

Biyoteknolojinin gıda uygulamalarından biri

de ambalaj endüstrisidir.

Gizem Atik

Gıda Mühendisi, Ambalaj Geliştirme

Uzman Yardımcısı, Ar-Ge Departmanı

Kerevitaş Gıda San.Tic.A.Ş., BURSA, TÜRKİYE

Gıda ambalajlama olarak akıllı ambalajlama

teknolojileri, biyosensörler, biyobozunur

ambalajlar, gıda biyoteknolojisi başlığı altında

toplanan, gıda güvenliğinin sağlanması


Şekil 1: Akıllı ambalaj örnekleri

Şekil 2: Akıllı ambalaj örnekleri

için kullanılan ambalaj

materyalleridir. (ÖZÇANDIR, S.,

& YETİM, H. (2010))

izlemeye yarayan, birim

ambalajda veya ikincil,

üçüncül ambalajda kullanılan


Teorik olarak bir gıdanın son

kullanma tarihi, o ürünün

optimal şartlar altında

muhafaza edildiği göz

önünde tutularak belirlenir

fakat gıdanın üretimi ile

tüketimi arasında birçok süreç

mevcuttur. Üreticiler bu süre

zarfında, üretim ve sevkiyat

koşullarını kontrol edebilirler.

Akıllı etiketler sayesinde

tüketiciler de ürün hakkında

kalitesel parametreleri elde

edebilmektedir. (NADEEM,

H. Ş., & TAKMA, D. K. (2019).

(şekil 1) (şekil 2)

Akıllı etiketler, kullanıcılar

için pek çok fayda

sağlamaktadır. Üreticiler

gıda güvenliği açısından

kendilerini garantiye alırken

perakendeciler, taze ve kolay

bozulabilen, çözünebilen

gıda satışlarının kontrolünü

ve gıda firesini kontrol

altına alabilirler. Tüketiciler

için ise taze ürünü seçmek

ve ürününü denetimini

kendilerinin yapması sağlanır.

Ayrıca kullanılacak akıllı

1.1. Akıllı Ambalajlama

Gıda mühendislerinin

son yıllarda geliştirmiş

oldukları ve önemli

yenilikleri ‘Akıllı Paketleme

Teknolojisi’dir. Üretimden

tüketime izlenebilirlik

sisteminin uygulanmasını

kolaylaştırma potansiyeline

sahip bir teknolojidir. Diğer

bir adı ile Akıllı Etiketler,

çalışma prensibine göre


- zaman-sıcaklık indikatörleri,

tazelik indikatörleri, patojen

indikatörler, biyosensörler, gaz

konsantrasyon indikatörleri,

radyo frekanslı tanıma (RFID)

Tablo 1: Akıllı Ambalajlama Teknolojisi Uygulamaları

Tablo 2: Akıllı Ambalajlamada Kullanılan İndikatör Örnekleri

Akıllı ambalajlar olarak

bilinen bu teknoloji, gıdaların

üretiminden tüketiminde

kadar geçen tüm süreç

içerisinde maruz kalınan

fiziksel, kimyasal ve mikrobiyal

gelişmeyi aktaran ambalaj

çeşitleridir. Aynı zamanda

ürünün kalitesini ve tazeliğini



Şekil 3 : Sevkiyat ve Dağıtımda

Kullanılan Etiket

etiketlerin; doğru, güvenilir

ve tekrarlanabilir olması,

maliyetinin uygun, uygulama

veya aktivasyonun kolay

olması gerekir. (ÖZÇANDIR, S.,

& YETİM, H. (2010)) (tablo 1)

(tablo 2)

1.1.1. Zaman-Sıcaklık

İndikatörleri (Time-


Isı ve sıcaklık gıdaların kalitesini

ve güvenliğini etkileyen

bir faktördür. Sıcaklık ile

meydana gelen değişiklikler

istenmeyen fiziksel, kimyasal

veya mikrobiyal bozulmalara

sebep olabilir. (Tekin, E. (2019).

Zaman-sıcaklık indikatörlerli

etiketler, genellikle yapışkanlı

olup, depolama ve

sevkiyat koşullarında gıda

güvenliğinin belirteçliğini

yaparlar. Genellikle donuk

gıdalarda ve soğuk zincirin

bulunması gereken depolarda

kullanılır ve ürüne tek tek

yapıştırılabilir. TTI etiketleri,

çalışma prensiplerine göre

“Polimer bazlı, Difüzyon bazlı

ve Enzimatik bazlı” olarak

sınıflandırılmaktadırlar. (şekil 3)

Polimer Bazlı İndikatörler:

Polimer bazlı indikatörler

sıcaklıkla aktive edilir ve

diasetilenik monomerlerin

polimerizasyonu neticesi

etiketteki renk değişikliği

ile uyarı vermektedirler.

Fransa’da 400’den fazla

üründe kullanılıp başarılı olan

sıcaklık-zaman etiketleridir.

Bu zaman- sıcaklık etiketleri

hazır yemek (donuk sandviç,

hamburger vb.) ve donuk

gıdaların üzerinde uygulanır.


(2010)) (şekil 4)

Difüzyon Bazlı İndikatörler:

Kurutma kağıdından yapılmış

fitile difüzyonu prensibi ile

farklı erime sıcaklığında

olan kimyasallardan oluşan

indikatör tipidir. Sıcaklık

sapmalarında renk değiştiren

bir etiket türüdür. İndikatör

olarak kullanılan boya ve

konsantrasyonu ayarlayarak,

gıda ürününe özgü etiketler


Enzimatik Bazlı İndikatörler:

İki küçük keseden oluşan bu

indikatör şeklinde, bir kesede

sıvı halde lipaz substratı

ve pH indikatörü boyası

bulunurken, diğerinde ise

lipaz enzimi bulunmaktadır.

Sıcaklık artışı ile enzim aktive

olur ve bariyeri yıkarak lipit

bileşenleri ile bir araya

gelir. Böylece lipit hidrolize

olmaktadır ve kaproikasit

Şekil 5 : Enzimatik Bazlı İndikatör

benzeri asitler oluşmaktadır.

Asit oluşumu sayesinde

pH düşüşü yaşanır ve pH

indikatörünün rengi yeşilden

parlak sarıya dönüşmektedir.

Ürüne özgü sıcaklık

isteklerine uygun olarak

enzim-lipit bileşenlerinin


ayarlanmaktadır. (şekil 5)

1.1.2. Tazelik İndikatörleri


Tazelik indikatörleri;

gıdaların muhafazası

sırasında koşulların ihlali ve

bundan kaynaklı oluşan

mikrobiyal değişimleri

kontrol ve belirlemek için

kullanılan etiket tipleridir.

Çalışma prensibi, koşulların

ihlali sonucunda oluşan

metabolitler (CO2, SO2, NH3,

aminler, H2S, organik asitler,

etanol, toksin veya enzim)

ve gaz konsantrasyonlarının

değişiminin tespiti esasına

göre çalışan bir sistemdir.

Paketin üzerine veya filmin

üzerine yapıştırılan bu etiket

ile gaz kompozisyonundaki

değişimler gözlemlenebilir. TTI

Şekil 4 : Polimer Bazlı İndikatör


Şekil 6 :

Olgunluk İndikatörü

etiket türleri MAP (Modifiye

Atmosfer Paketleme) tekniği

ile üretilmiş ürünlerde kullanılır.

Bazı tazelik indikatörlerini

çalışma prensiplerine göre

sınıflandığımızda bunlar;

• pH değişimine duyarlı


• Uçucu azot bileşiklerine

duyarlı indikatörler,

• Hidrojen sülfite duyarlı

indikatörler ve

• Çeşitli mikrobiyal

metabolitlere duyarlı


pH değişimine duyarlı

indikatörlerde pH boyaları

kullanılmaktadır. Uçucu

bileşiklerin varlığı ile,

mikrobiyal bozulma sürecinde

gaz konsantrasyonu

değişiminin etkisi ile renk

değişimi olan etiketlerdir.

Prensip olarak CO2 miktarının

tespitine dayanan bu

indikatörlerdir. Geleneksel

Kore yemeklerinde ve

sebzelerin fermantasyonu ile

hazırlanan yemeklerde, CO2

ile pH boyalarının reaksiyonu

ile istenilen olgunluğa

erişip erişilmediği tespit

edilmektedir. (ÖZÇANDIR, S., &

YETİM, H. (2010))

ile gıda da bulunan

bozulmalar sonucu oluşan

bileşiklerin reaksiyona

girmesi ile renk değişikliğine

yol açmaktadır. Gıdaların

nem alması, bayatlaması,

bozulması ile reaktifle

bileşenler birleşir ve fitilin

rengi değişerek, tüketicilere

bilgi verir. (ÖZÇANDIR, S., &

YETİM, H. (2010))

Hidrojen sülfite duyarlı

indikatörlerde ise H2S gibi

uçucu bileşikler, miyoglobin

bazlı kimyasal indikatörler

ile belirlenebilir. Modifiye

atmosfer paketli tavuk ve

tavuk ürünlerinin kalite

kontrolünde kullanılan bu

indikatörler, hidrojen sülfit

tarafından miyoglobinde

meydana gelen renk

değişikliği prensibine göre

çalışmaktadır. (ÖZÇANDIR, S.,

& YETİM, H. (2010))

Mikrobiyal metabolitlere

duyarlı tazelik indikatörleri ise

paketlerin tepe boşluğunda

biriken etanolün, alkol

oksidaz, peroksidaz ve bir

kromojenik substrat yardımı

ile ölçülmesi prensibine göre

çalışmaktadırlar. Meyve

ve sebzelerin olgunluk

derecelerini gösteren

etiket tipleridir. Geliştirilen

bu etiketler, ürünün kendi

damak zevkine göre olan

olgunluktaki meyve ve

sebzeleri tercih etmelerini

sağlamaktadır. Meyve ve

sebzeler olgunlaşırken belirli

aroma bileşenleri miktarları

değişir. Bunlar ölçülmesi

prensibine göre çalışan etiket

tipleridir. Etiket, meyvenin

olgunluk derecesine göre

renk değiştirmektedir. Sert

olduğunu gösteren renk

kırmızı, sulu olduğunu gösteren

renk ise sarıdır. (ÖZÇANDIR, S.,

& YETİM, H. (2010)) (şekil 6)

1.2. Biyosensörler

Biyosensörler, ambalajlanmış

gıdalarda meydana gelen

biyolojik değişmeleri,

bozulmaları kaydeden ve

ileten cihazlardır. Gıda

kalitesinin kontrolünde

ve gıda güvenliğinin


kullanılmaktadır. Biyosensörler

3 ana kısımdan oluşur:

biyosensör, biyoreseptör ve

enerjiyi dönüştüren cihaz.

Burada biyoreseptörler;

enzimler, antijenler, hormonlar

ve nükleik asit gibi organik

materyallerdir ve hedef

parametreyi algılamakla

görevlidirler. Transducerleri

se elektrokimyasal, optiksel

veya kalorimetrik sistemlerden

oluşmaktadır ve biyolojik

sinyalleri ölçülebilir elektrik

iletilere dönüştürmektedir.


Uçucu aminlere duyarlı

indikatörlerde ise indikatör

Şekil 7 : Biyosensör çalışma presibi



(2010)) Biyosensörler, çok

antikorlar ile üründe bulunan

düşük miktarda bulunan

kontaminasyonu ilgili

patojen varlığını tespit etmek antikorların mikroorganizma

ve tanımlamada kullanılan ile reaksiyonu sonucu

büyümekte olan bir sektördür. etikette bir uyarı vermesi

(Tekin, E. (2019). (şekil 7)

beklenmektedir. (Gök, V.,


1.2.1.Patojen İndikatörleri

Patojen indikatörler; ürünlere Ticari olarak kullanılan

sonradan kontamine olmuş patojen indikatörlü etiketlerde

ve hastalık riski taşıyan

örnek bir uygulaması da

mikroorganizmaları tespit

etikette bulunan barkodun

etmek amaçlı kullanılan

bir parçasının membran

etiketlerdir. (Smolander, M., formda antikorların


yerleştirmesi ile kontamine

organizmanın varlığının tespit

Örneğin ToxsinAlertInc

edilmesidir. İmmüno kimyasal

tarafından üretilen

reaksiyonların oluşması ile

ToxinGuardTM markalı

barkodun bir bölgesinin koyu

etiketler bu alanda kullanılan renk alması ve okunamaz

ticari örneklerden birisidir. hale gelmesi, üründe bulaşıcı

(ÖZÇANDIR, S., & YETİM, H. hastalık yapan organizmanın

(2010)) Polietilen ambalaj

bulunduğu anlamına

materyalinden yapılan

gelmektedir. (ÖZÇANDIR, S., &

etiketler, Salmonella asp., YETİM, H. (2010)) (şekil 8)

Campylo bactersp., E.

coli0157 ve Listeriasp gibi 1.2.2.Gaz Konsantrasyon

patojen mikroorganizmaların İndikatörleri

varlığını belirtmek amaçlı

Gıda paketinde bulunan

kullanılmaktadır. İmmobolize gaz bileşenleri gıdanın

Şekil 8 : Patojen indikatör etiket örneği

kalitesini, raf ömrünü vb.

muhafazasında rol oynarken,

paketin doğası ya da

çevresel koşullar sonucunda

sürekli değişir. Taze gıdalar

solunum yapar ve mikrobiyal

değişimler sonucu gaz

üretimi veya paketten oluşan

sızıntılar, paket içerisinde

bulunan gaz kompozisyonunu

değiştirir. Paket üzerine

yapıştırılan etiketler, gıda

paketinin içerisinde bulunan

bazı gerekli gazların olup

olmadığını göstererek, gıda

kalite ve güvenliğini sağlarlar.

(Kokangül, G., & Fenercioğlu,

H. (2012). Yaygın olarak

kullanılan O2 indikatörleridir.

Paket sızıntısı hakkında bilgi

verir ve oksijen bütünlüğü

hakkında bilgi verir. Burada

O2 seviyesi %0.1’in altına

düştüğünde etiketteki renk

pembeye, % 0.5’in üzerine

çıktığında ise maviye

dönüşmektedir. (Otles, S., &

Yalçın, B. (2008).

1.2.3.RFID -Radyo Frekanslı

Tanıma Sistemleri

Radyo Frekanslı Tanıma

-RFID (Radio Frequency

Identification) etiket

ve okuyucuya dayalı

bir sistemdir ve radyo

dalgalarını kullanarak

cisimleri takip etmeye

yarayan bir sistemdir. RFID

sisteminin üç ana bileşeni,

etiketler, okuyucu ve

yazılımdan oluşur. Elektronik

bir ürün kodu etiketlere

kodlanır ve ürün izleme

ve tanımlamalarını sağlar.

Daha sonra okuyucu,

etiket ve yazılım arasındaki

ağı sağlar. Yazılım ise


Şekil 8 : Patojen indikatör etiket örneği

Şekil 10 : RFID sistemi çalışma prensibi 2

tüm dataların korunması, gıda izlenebilirliği, gıdanın

sistemin kontrol edilmesi gibi geri çağırma gibi tedarik

görevleri vardır. (Lee ve ark., zincirinin bulunduğu

2015). (şekil 9) (şekil 10)

noktalarda kullanılmaktadır.

Etiketler paletlerin üzerine

RFID etiketler iki kategoriden yapıştırılır ve depo giriş

oluşur. Birincisi pasif

çıkışlarına RFID antenleri

etiketlerdir. Bu etiketler

yerleştirirler. Paletlerin depo

okuyucunun enerji sağlaması koşullarının, konumunun, raf

ile çalışırlar. İkinci kategori ömrünün vs. birçok datanın

ise aktif etiketlerdir. Aktif

bulunduğu kimlik sisteminin

etiketlerin kendine ait

oluşturulmasını sağlarlar.

bataryası bulunur. Bu yüzden

maliyeti daha yüksektir.

RFID sistemlerin sağladığı

RFID etiketler genellikle

önemli faydalardan biri de

iş gücünün azaltılması ve

zamandan büyük ölçüde

tasarruf sağlanabilmektedir.

Bu faydalardan dolayı

önemli bir maliyet avantajı

sağlamaktadır. ÖZÇANDIR, S.,

& YETİM, H. (2010)

2. Sonuç

Gıda endüstrisinde

ambalajlama, nihai ürünün

muhafazası ve kalitesinin

korunması dışında, ikincil ve

üçüncül olarak kullanılan

ambalajlarda gıdanın

depolamasında, taşınmasında

da korunması için uygulanan

en önemli işlemlerden biridir.

Günümüzde önemli bir

kalite kontrol aracı olarak

kullanılan “Akıllı Paketleme

Teknolojisi”, gelişmekte ve

üzerine araştırmaların devam

ettiği bir sistemdir. Paketleme

teknolojilerinin gelişmesi ile,

farklı teknolojileri ve bilgileri

kullanarak etiket veya birim

ambalajlara çoklu özellikler

bir arada toplanıp, gıda

güvenliğinin sağlanması,

izlenebilirliğin gerçek anlamda

yapılması ve gıda kalitesinin

sürekli olarak takibi ve

iyileştirilmesi hedeflenmektedir.

Sonuç olarak; ülkemizde

henüz hiçbir alanda

kullanılmayan akıllı etiketleme

sisteminin önümüzdeki

yıllarda kullanımının artacağı


3. Kaynakça: [1] Gök, V. (2007). Gıda paketleme sanayinde akıllı paketleme teknolojisi. Gıda Teknolojileri Elektronik

Dergisi, 1, 45-58. [2] Kokangül, G., & Fenercioğlu, H. (2012). Gıda endüstrisinde akıllı ambalaj kullanımı. Gıda

Teknolojileri Elektronik Dergisi, 7(2), 31-43. [3] NADEEM, H. Ş., & TAKMA, D. K. (2019). GIDALARDA AKILLI AMBALAJLAMA

TEKNOLOJİSİ VE GÜNCEL UYGULAMALAR. Gıda, 44(1), 131-142. [4] Otles, S., & Yalçın, B. (2008). Akıllı gıda ambalajı.

LogForum 4, 4, 3. [5] Öksüztepe, G. Ü. L. S. Ü. M., & Beyazgül, P. (2015). Akıllı ambalajlama sistemleri ve gıda güvenliği.

Fırat Üniversitesi Sağlık Bilimleri Veteriner Dergisi, 29(1), 67-74. [6] ÖZÇANDIR, S., & YETİM, H. (2010). Akıllı ambalajlama

teknolojisi ve gıdalarda izlenebilirlik. Electronic Journal of Food Technologies, 5(1), 1-11. [7] Tekin, E. (2019). Zaman-

Sıcaklık İndikatörü Olarak Kırmızı Pancardan (Beta Vulgaris l.) Elde Edilen Betalainler ile Akıllı Paket Oluşturulması

(Master’s thesis, Fen Bilimleri Enstitüsü). [8] Üçüncü, M., 2007. Gıdaların Ambalajlanması. Ege Üniversitesi Basımevi, 896.



Snackex gained a very successful

momentum this year

Organized by the European Snacks Association

(ESA), SNACKEX 2022 was successfully held in

Hamburg Messe, Germany, on 6 – 7 July.

SNACKEX is the only 100% focused savory

snacks and snacks international trade show

in the world, uniting the savory snack industry

in one trade show and conference in one

destination and serving as the leading

business meeting place for the industry.

The trade fair offered industry professionals a

unique opportunity to buy, sell and network

with senior management, qualified buyers

and key decision makers, while traders and

exhibitors left the show very satisfied.

processing and packaging of savory snacks and

snack nuts. All product segments featured not

only a large number of returning exhibitors, but

also a large number of companies participating

in the fair for the first time. Every product

imaginable, from the classic lines purchased

by the consumers every year to the many new

products introduced, was represented in the

fairground and made quite a splash.

The trade fair provided the opportunity for

exhibitors to present the full range of products

offered by suppliers for the production,


Top-quality European fruit & veg

Italian quality,

genuine health

and wellness.

The content of this promotion campaign represents the views of the author only and is his/her sole responsibility. The European Commission and the Consumers,

Health, Agriculture and Food Executive Agency (CHAFEA) do not accept any responsibility for any use that may be made of the information it contains.







Tate & Lyle supports UAE

in its fight against

diabetes and obesity

Tate & Lyle, a leading global provider of food

and beverage ingredients and solutions,

welcomed the Ministry of Industry and

Advanced Technology to its US$2 million

Customer Innovation and Collaboration Centre

in Dubai, as part of an initiative to reduce

sugar and calories in food and drink products

in the UAE and the wider Middle East region.

The Ministry, in collaboration with the UAE

F&B Manufacturers Business Group, has

developed the Middle East’s first Sugar

& Calorie Reduction Knowledge Building

Programme. Tate & Lyle, utilising its extensive

expertise and technical capabilities,

developed the eight-week programme which

focuses on supporting food and beverage


world-leading ingredients and unrivalled

formulation expertise to make healthy food

tastier and tasty food healthier.

“By bringing together the key players

within the industry, we wanted to create a

collaborative approach and help devise

strategies that support the government’s goals

and underscores Tate & Lyle’s purpose of

supporting healthy living.”

Saleh Lootah, Chairman, UAE Food and

Beverage Manufacturers, added: “UAE food

manufacturing companies are investing in new

product development innovations, and this

programme will help them get a faster route

to market and maintain global standards.

Tate & Lyle’s state-of-art R&D facilities are key

to strengthening the sector in the region and

crucial for investing in UAE national talent.”

manufacturers in the region to reduce the

sugar and calories in their products.

The programme has been designed

to increase awareness of the latest

technologies available in sugar and calorie

reduction, offer practical experience

working on specific prototypes in Tate & Lyle’s

newly opened Customer Innovation and

Collaboration Centre and provide ongoing

support for F&B manufacturers.

The six-week programme concluded with

a focus on reformulation in practice, with

insight from Tate & Lyle’s specialist team. Other

sessions addressed various topics, including

how to make indulgent products healthier,

the importance of taste, overcoming cost

challenges, nutritional data and the regulatory

challenges in sugar and calorie reduction.

Her Excellency Farah Al Zarooni, Acting

Assistant Undersecretary for Standards

and Regulations, Ministry of Industry and

Advanced Technology (MoIAT), UAE, said: “The

Ministry is committed to implementing the

directives of the UAE’s leadership to reduce

diabetes and obesity rates by addressing the

volume of sugar and calories in food products.

In partnership with the UAE F&B Manufacturers

Business Group and through the support of

Tate & Lyle, we have created a platform to

raise awareness of the opportunities for F&B

manufacturers to produce healthier products

and provide the necessary expertise and

direction to make this a reality.”

Dominique Floch, General Manager, Middle

East, Africa and Turkey at Tate & Lyle, said:

“As a result of increased consumer demand

for food and beverage options with reduced

calories, fat and sugar, manufacturers are now

increasingly looking to create products that fit

within this healthier lifestyle ethos.

“The challenge faced, however, has always

been how to keep the great taste consumers

have come to expect while also promoting a

balanced diet. Our new Customer Innovation

and Collaboration Centre brings together Tate

& Lyle’s cutting-edge science and technology,



Mayonnaise market recent

developments & emerging trends

Salad dressing includes condiments such as

sauces, cream, nuts, and cheese to enhance

the taste and texture of salads. Mayonnaise

is a thick creamy sauce made from egg yolk,

oil, vinegar, and lemon juice. It is used as a

spread in sandwiches and as a salad dressing.

Due to the COVID-19 pandemic, the global

mayonnaise market size is estimated to be

worth USD 8799.1 million in 2022 and is forecast

to a readjusted size of USD 10690 million by 2028

with a CAGR of 3.3% during the review period.

Mayonnaise is a white, yellow, or pale-yellow

colored, thick and creamy sauce prepared

using oil, egg yolks, vinegar or lemon juice,

and various seasonings. These substances are

slowly combined and then whisked at a rapid

pace to achieve the desired consistency.

Egg yolks are a key binding agent as they

are natural emulsifiers. Mayonnaise is an

excellent source of vitamins E and K, which

assist in promoting nail growth, maintaining

cardiovascular health, hydrating skin, and

lowering bad cholesterol levels. As a result,

mayonnaise is widely used as a spread for

burgers, sandwiches, salads, cupcakes, and

dips. It is also employed as a base for making

other sauces, including tartar and thousand

island salad dressings.

The global mayonnaise market is primarily

being driven by the widespread product

adoption in the food industry. Additionally,

the increasing product demand due to its

numerous health benefits, such as the presence

of omega-3 and vitamin E that aids in reducing

the risk of heart disease, is favoring the market

growth. Apart from this, the introduction

of eggless mayonnaise manufactured

by replacing egg yolk with other vegan

ingredients, including mustard, lime, garlic,

and roasted eggplant, is providing an impetus

to the market growth. In line with this, the

launch of novel product variants infused with

innovative flavors, such as mint, cheese, garlic,

pepper, tangy pickle, and tandoori, is positively

impacting the market growth. Other factors,

including the increasing demand for ready-toeat

(RTE) meals, changing lifestyles, growing

western influences on culinary habits, and the

rising expenditure capacities of consumers, are

anticipated to drive the market toward growth.

Apart from this, product manufacturers are

introducing cheese, mint, lime, BBQ, chipotle

and tandoori flavors. They are also focusing

on launching vegan, organic, and eggless

variants on account of the increasing

adoption of veganism and vegetarian diet.


Yarı vejeteryanlar,

et ve süt ürünleri alternatiflerinde

inovasyonun itici gücü

Son yıllarda bitki bazlı eğilim niş olmaktan

çıkıp ana akıma geçti ve dünya genelinde

yaklaşık 2 tüketiciden 1’i artık bitki bazlı yiyecek

ve içeceklerle İ . ilgileniyor. Yeni araştırmalar,


esnek tüketicilerin bitki bazlı gıda talebini

artırdığını göstermektedir. Özellikle şeffaf

etiketler, sürdürülebilirlik, sağlık ve gıda

maceralarıyla ilgileniyorlar. Burada Olivier

Chevalier, Senior Product Manager Functional

Proteins at BENEO ( Fonksiyonel Proteinler

Kıdemli Ürün Müdürü), bitki bazlı talebin nasıl

değiştiğini, üreticilerin ihtiyaç duyduğu gelişmiş

tat ve doku profillerini ve fonksiyonel bileşenlerin

çözümün bir parçası olduğunu tartışıyor.

Et ve süt ürünlerini azaltmak artık dünya

çapında tüketici gündemlerinde yer alıyor.

BENEO’nun en son bitki bazlı tüketici anketi,


küresel olarak dört tüketiciden birinin artık

kendilerini yarı vejetaryen olarak adlandırdığını

ve dünya genelinde sadece %7’sinin kendilerini

vegan, vejetaryen veya peskataryen İV olarak

tanımladığını gösteriyor. Yarı vejetaryenler şu

anda bitki bazlı ürün üreticileri için en önemli

hedef grup olduğundan, bu eğilimden etkili bir

şekilde yararlanmak için satın alımlarını neyin

yönlendirdiğini bilmek önemlidir.

BENEO’nun araştırmasına göre V , 10 kişiden

neredeyse 6’sı artık et tüketimine dikkat

ederken, 10 kişiden 3’ünden fazlası süt

tüketimini sınırlamayı seçiyor. Kendilerini yarı

vejetaryen olarak adlandıranlara gelince,

yaklaşık yarısı et (% 45) ve süt ürünlerine (%


49) alternatifler satın alırken, neredeyse 3’te

1’i çikolata (% 32) gibi bitki bazlı tatlılar da

satın alıyor. Bununla birlikte, yarı vejetaryen

tüketiciler arasında daha fazla büyüme için yer

var, üçte biri gelecekte süt ve et alternatifleri

satın almakla ilgileniyor ve % 42’si tatlı

alternatiflerini keşfetmek istiyor.

Tekrar satın alma, yarı vejetaryenler için itici güç

Bitki bazlı satın alma için temel motivasyonları

ve beklentileri anlamak, hızla büyüyen bir

pazarda ürün geliştirme ve başarı için hayati

öneme sahiptir. BENEO’nun bitki bazlı anketine

göre, tüketicilerin vücutlarına bakmalarına

yardımcı olmak, diyetlerine çeşitlilik sağlamak

ve ürünün tadı satın alma başarısını

tekrarlamanın anahtarıdır.

BENEO’nun tüketici araştırması, farklı bitki

bazlı kategoriler için tüketici beklentilerine

ilişkin katma değerli bilgiler ortaya çıkardı.

Et alternatifleri Vİ için yarı vejetaryen satın

almanın en önemli itici güçleri, tüketicinin

sağlıklı beslenmesine çeşitlilik getirmek ve

vücutlarına bakmalarına yardımcı olmaktır.

Hayvan sağlığı da güçlü bir motivasyon

kaynağıdır. Benzer şekilde, üründe kullanılan

bileşenlerin doğal kökenleri ve dengeli bir

beslenmeyi desteklemesi gibi, vücutlarına özen

gösteren süt ürünleri alternatifleri Vİİ satın alan

yarı vejetaryenler için kilit bir faktördür. Son

olarak, bitki bazlı fırın ürünleri ve tatlı Vİİİ satın

almak isteyen yarı veteryanlar için, en önemli

itici güçler, kullanılan bileşenlerin doğal olması,

tüketicilerin vücutlarına bakmalarına yardımcı

olmaları ve diyetlerine çeşitlilik getirmeleridir.

Şaşırtıcı olmayan bir şekilde, tüm kategoriler

için, bitki bazlı alternatifin tadı da satın almayı

tekrarlamak için önemli bir itici güçtür.

Tercih edilen beslenme beyanları

Tüm bitki bazlı uygulamalar için daha iyi

bir beslenme profili sunmak çok önemlidir

ve markaların dünyanın dört bir yanındaki

yarı vejetaryenleri ikna etmek için ‘sizin için

daha iyi’ referansı oluşturmaları gerekir. Yarı

vejetaryenler için en popüler beyanlardan

bazıları, “doğal içerikler”, “düşük yağ”, “düşük

çevresel etki”, “katkı maddesi içermez”,

“sindirmesi kolay” veya “şeker oranı düşüktür”.

Geleceğe bakış

Önemli olan sadece doğru etiket mesajı

vermek değildir. Yarı vejetaryen tüketiciler

ayrıca üreticilerin bitki bazlı beslenmeleri

için doğru formatta daha fazla heyecan

ve macera sunmalarını istiyor. Örneğin, yarı

vejetaryenlerin yarısı en son gıda trendlerine

ayak uydurmak istiyor ve Avrupalı tüketicilerin

neredeyse yarısı et ve bitki bazlı proteinleri

birleştiren hibrit formatlı ürünlerle ilgileniyor


. Bitki bazlı süt alternatifleriyle ilgilenenler

için, süt ürünlerinin tadı ve dokusunu

eşleştirmek çok önemlidir X ve bitki bazlı

çikolatalar için yarı vejetaryen tüketiciler, satın

aldıkları markaların yüksek kaliteli, güvenilir

malzemelerle duyuları heyecanlandırmasını

ve harekete geçirmesini istiyor Xİ .

Duygusal engelleri aşmak

Yarı vejetaryenlerin önemli bir satın alma

teşviki olan lezzetle birlikte, üreticilerin et, süt

ve çikolatada alternatif ürün geliştirmeleri

için temiz, nötr bir tada sahip yüksek kaliteli

malzemeleri seçmeleri gerekiyor. Geçmişte,

bitki proteinlerinin tadı, çekicilikleri üzerinde

sınırlayıcı bir etkiye sahipti. Bununla birlikte, yeni

ürün geliştirme konusundaki artan çabalar

sayesinde, BENEO gibi şirketler, hem tat hem

de yapı açısından nötr bir tada ve diğer teknik

faydalara sahip yüksek kaliteli bitki proteinleri

geliştirdiler. Örneğin, BENEO’nun BeneoPro

W-Tex dokulu buğday proteini yelpazesi, bitki

bazlı burgerler, köfteler, sosisler veya tavuk

dilimleri gibi etsiz sulu ürünler geliştirmeye

olanak tanır. Ayrıca BENEO’nun özel pirinç

bileşenleri, süt ürünleri, fırıncılık ve çikolata

alternatiflerinde ideal temiz etiketli tekstüre

edici bileşenlerdir. Ağızda yumuşak, pürüzsüz

bir his ile dengeli ve kremsi yapılar oluştururlar.


BENEO Global Bitki Bazlı Anket 2021 -

Insites Consulting, Temmuz 2021'de

İspanya, Fransa, Almanya, Polonya, İngiltere,

ABD, Brezilya, Avustralya, Çin ve Rusya'da

çevrimiçi bir nicel anket gerçekleştirdi:

1000 tüketici / ülke = toplamda 11.990 tüketici.

[% 48'i bitki bazlı beslenmeye olan ilgide 7

veya daha fazla puan verir N = 11990]


BENEO Küresel Bitki Bazlı Anket 2021


BENEO Küresel Bitki Bazlı Anket 2021


BENEO Küresel Bitki Bazlı Anket 2021

(Filtre: Yarı Vejetaryenler (N = 2905))


BENEO Küresel Bitki Bazlı Anket 2021

BENEO Küresel Bitki Bazlı Anket 2021

(Filtre: Et ve Balık Tüketicileri ve

Yarı Vejetaryenler)


BENEO Küresel Bitki Bazlı Anket 2021

(Filtre: Global süt ürünleri tüketicileri ve

Yarı Vejetaryen)


BENEO Global Plant-Based Survey 2021

(Filter: Yarı Vejetaryen Fırın ve Tatlı Tüketicileri)


BENEO Küresel Bitki Bazlı Anket 2021

(Filtre: Et ve Balık Tüketicileri)


BENEO Küresel Bitki Bazlı Anket 2021

BENEO Küresel Bitki Bazlı Anket 2021



GEA CookStar 1000 Gen 3; the most efficient

industrial oven on the market (image GEA)

New GEA CookStar 1000 sets

quality benchmark for roasted,

crispy-coated and smoked products

GEA launches its new CookStar 1000 spiral oven

for manufacturers of roasted, crispy-coated

and smoked products. The new oven is the next

generation of the same trusted technology that

has led the market for nearly 30 years, now with

more power, precision and performance.

Each aspect of the CookStar 1000 has been

refined by GEA engineers to deliver higher

capacity, increased yield, improved product

quality and consistency, more flexibility and

greater efficiency than its predecessors. These

enhancements allow manufacturers to dry,

steam, cook, roast and smoke products in

the same oven while increasing production,

improving product quality, variety and reducing

energy. Combined, these benefits add up to

the most efficient spiral oven in the market.

More power, less energy consumption

The new CookStar 1000 generates up to 25

percent more heating capacity than previous

versions, thanks to improved heat exchanger

technology. This also translates into increased

throughput – up to 25 percent more – along

with improved color and crispiness, and all

within the same footprint. The additional power

is tempered to ensure optimal airflow across

the entire 1000mm width of the belt, horizontally

and vertically, which guarantees more even

cooking, resulting in fewer over-cooked

products and higher yield. The improved airflow

and additional capacity also increase overall

efficiency and reduces energy consumption.

Greater precision and control

Three-zone cooking with improved booster

impingement and air flow efficiency,

combined with a unique patented oven

balancing system, opens up completely

new opportunities for regulation. The active,

intelligent exhaust concept moreover provides

perfect oven control with lower consumption

of steam. The CookStar maintains the

required dewpoint in each cooking chamber

independent of external influences. Dewpoints

can be set between 45 and 95 degrees

Celsius (113 and 203 degrees Fahrenheit), at

temperatures ranging from 50 to 250 C (122 to

482 F), as required by the recipe.


The updated, more intuitive and larger control

panel monitors all critical parameters improving

the operator overview. Smart automation

features improve the level of precision, improve

the technical availability and make the oven

less dependent of the operator.

One for all

The CookStar 1000 is the only spiral cooker on

the market that can dry, steam, cook, roast

and smoke products in a single machine, while

giving manufacturers ultimate control over

each cooking zone, for improved product

quality and consistency, guaranteeing faster

and more accurate roasting so products

remain juicy on the inside and breaded

products remain crispy on the outside.

Smoking in minutes versus hours

Already available for third generation GEA

CookStar 600, but now also introduced on the

CookStar 1000 is the possibility to in-line smoke

products. This makes CookStar 1000 the world’s

only in-line spiral oven which can introduce

freshly generated, purified natural smoke (from

market leading specialists in liquid smoke, Kerry/

Red Arrow). into its airflow. This option opens

many opportunities to create a distinct and

customized flavor and attractive color while

maintaining quality, consistency and meeting

extended shelf life requirements. Smoking time

is cut from hours to minutes, making it easy

for manufacturers to expand their portfolio to

include fully-cooked, smoked products.

CookStar 1000 for in-line fully cooked

smoked fillets. (image GEA)

Longer life and less maintenance with

Endurlon ® guiding strips

GEA introduces a new low-friction material

for the guiding strips for the CookStar spiral

ovens. The material, marketed under the

name Endurlon ® , lasts up to four times longer

than Teflon, due to harder wearing and

better temperature characteristics. Endurlon ®

extends the service life of the guiding rails

by as much as four times which significantly

reduces maintenance costs, while promoting

high belt speeds (up to 30m/min) for products

that require minimal cooking time.

The new CookStar 1000 complements GEA

equipment for upstream operations such

as: defrosting, marinating, loading, brine

preparation, injection, mixing, forming and

coating; and downstream processes including

freezing, packing and oil recovery. A broad

portfolio, combined with GEA’s extensive process

knowledge allows manufacturers to configure

entire lines from a single source, ensuring absolute

consistency across all production parameters.

The GEA CookStar 1000 Gen 3 industrial

spiral oven offers an improved heat exchanger

design and optimized horizontal and

vertical airflow. (image GEA)



Angel Yeast to push for

industrialization of yeast protein

to sustainably feed the world

Angel Yeast attended the 2022 International

Forum on Food Safety and Health (2022

IFoFSH), organized by the Chinese Society

of Food Science and Technology, on June

23. The company announced plans to

vigorously promote the industrialization of

its yeast protein in an effort to address the

impact of the growing global food crisis on

society as well as the animal husbandry

sector. To date, Angel has promoted its yeast


protein globally for use in meal-replacement

powder, drinks powder, sports nutrition

supplements, as well as in other fields.

“The global population is expected to

grow to 9.7 billion by 2050, according to

the United Nations, and the gap between

food access and population growth will

grow increasingly evident, with a projected

protein deficit of 250 million tons by 2050,”

said Qin Xianwu, Chief Quality Officer and

Chief Engineer at Angel Yeast, during the

conference. “With the rapid deterioration

of the global climate, we are seeing

increased deforestation as people look

to snap up more arable land, as well as

growing demand for meat, which in turn

is accelerating the consumption of cereal

grains. This, along with greenhouse gas

emissions from livestock, means that building

a sustainable, high-quality protein supply

model has become an urgent matter.”

“Angel Yeast will persist with its promotion

of the industrialization of yeast protein while

developing sustainable and more efficient

yeast alternative proteins to help the world

cope with the next global food crisis,” Qin

added. “Yeast protein tech is predicted to

become the primary means of protecting the

Earth’s food supply in the future. It presents

an alternative solution with advantages

such as low resource consumption, high

efficiency, environmental sustainability, and

comprehensive nutritional value.”

A sustainable, efficient, and green alternative

protein source

Compared with animal protein, yeast protein

has been found to be more environmentally

friendly with reduced carbon emissions. A

study published in the journal Nature found

that annual deforestation and associated

carbon dioxide emissions could be halved

by replacing a mere 20 percent of beef

production with yeast protein. At the same

time, methane emissions would also be

lowered. Compared to plant proteins, yeastbased

alternatives require less arable land,

and seasonal or climatic factors do not affect

production efficiency. They also save on using

pesticides or antibiotics, thereby avoiding

the genetic modification issues associated

with plant protein substitution. Yeast protein

production is efficient. Some 1000 kg of yeast,

soybeans, and cows that are cultured for 24

hours can produce a protein yield of 2000

kg, 10 kg, and 1 kg, laying bare the clear

advantages of yeast protein.

Rich nutritional value

Compared with plant proteins, yeastbased

alternatives are more nutritious.

“Yeast protein contains eight essential

amino acids that are full-valent proteins,

while yeast protein is rich in lysine, typically

the first limiting amino acid in plant

protein. “ said Qin. “Research on yeast

protein shows it can have a significantly

positive effect on muscle building and

regulation of intestinal microbes.”

Research and applications

Angel currently carries out research on

the selection and breeding of high protein

yeast strains. This can contribute toward

the company realizing batch production of

high purity yeast protein while successfully

applying it in fields like condiments,

meat products, plant-based meat, dairy

beverages, and nutritional foods.

Angel has also made good progress in

developing technology for using yeast

protein in vegetarian meat processing and

vegetarian meat flavorings. The company has

successfully used yeast protein to replace soy

protein in vegetarian meat preparation. It can

also help compensate for the lack of some

essential amino acids (methionine and lysine)

in vegetable proteins and improve the overall

nutritional value of vegetarian meat products.

The company has built 12 yeast production

lines at home and abroad to date,

providing sufficient capacity to support

yeast protein production. Angel boasts

a production line with annual capacity

of 10,000 tons of yeast protein, forming a

closed-loop industry chain of “molasses,

hydrolyzed sugar - yeast - yeast protein -

yeast fermentation liquid - fertilizer - crops”.



Sustainable labeling

is a promising option that

plays on consumers’ interest

You might have heard the term sustainable

packaging being thrown around lately, but

what does it really mean? Is there a short

answer explanation? Sustainable packaging

should be eco-friendly and resourceefficient,

but in terms of labelling it does

not tell the whole story. In order to achieve

sustainability in packaging, you must adopt

label technologies that reflect a whole

systems approach-from materials design

to end-use-and work in harmony with the

existing recycling stream. This makes a circular

economy where manufacturers, retailers,

consumers, and recyclers all benefit from


sustainable practices. PP Duo Label Solutions

as the self-adhesive label producer. believes

that sustainable labeling is a promising

option that plays on consumers’ interest and

concern for sustainability. Many companies

have already started making labels that can

be composted or recycled along with their

products. In recent years, there has been a

rise in closed-loop packaging, which actually

incorporates recycled material from other

sources. These changes bring us closer to

meeting our goal - delivering on more efficient

ways to use fewer resources while still creating

high quality adhesive labels for consumer

products thorough Europe.

Self-adhesive labels are part of product

throughout its lifecycle. We know that they tell

us what’s inside, but there is more to labels than

meets our eyes. They carry multiple messages

that shape consumer’s decisions about how

what they buy. In fact, labels affect us more

than we realize— for example their information

on sustainability can even impact whether a

product is recycled or thrown away. But first,

consumers need to recognize those messages

as being important. People must first identify

as having a vested interest in sustainable

packaging before they will care about its

label content. This may be a psychological

hurdle for many people who do not want to

acknowledge their stakeholder responsibilities

as conscious individuals within society.

Too often, labeling is overlooked as a

key component of product design and

manufacturing. But labels can have a

huge impact on both waste and recycling

streams. One of packaging’s key functional

elements is information provision. Labels and

messages on product packaging provide

essential information to consumers, such as

ingredient lists and nutritional value, product

recall notices, contact details for customer

service and so on. Secondly, in order to create

packages that are truly sustainable, we

need to reevaluate our labeling approach.

Consumers don’t want to compromise on

design—but they may be willing to make

a change if a package is clearly identified

as either recyclable or made from recycled

content. A package could be 100% recyclable

and have a perfect mix of content materials—

and it still might not be accepted by all

recycling facilities, because of the wrong

application of adhesive label. That said, we

would like to emphasize that labels can’t only

tell customer everything they need to know,

but they can also influence on the recycling

ability of your product. If the label won’t fill

the requirements of being washed-off while

cleaning process or easily removed or being

„mono” with flexible packaging then all your

sustainability approach ends up with fiasco.

So how to make sustainable labelling a

reality? In our opinion we must first rethink a

design. Design-for-environment principles

take into account materials used, as well as

end-of-life considerations. In other words,

labels need to be designed from inception

with their life cycle in mind. As eco-labels

initiative have proven one of more popular

sustainable design trends so far. They work

by giving businesses incentives—financial or

otherwise—to use packaging materials that

are more environmentally friendly. Common

eco-labels include carbon reduction, recycled

content, energy efficiency and water saving

labels. We believe that smart design can

help sustainable packaging by leveraging

label technologies that work symbiotically

with local, existing recycling infrastructure.

Current model of designing products and their

packaging to be disposable is unsustainable.

And, because we have a mature and robust

stream of recyclables, there is no impetus for

change at a materials level. This has resulted in

an industry paradigm where primary packages

are deliberately designed for disposal. The

consumer then takes it upon themselves to

dispose of that package properly, or not at

all—either way leaving a void that downstream

sorting technologies can’t easily capture.

PP Duo Label Solutions as a self-adhesive label

producer recognizes that sustainability isn’t

just a buzzword, it’s a movement that starts

with you. Through taking into account product

and its packaging with synergistic labeling, it

becomes possible to have a label that is both

highly visible and highly functional.



Kerry will convert

alternative proteins

into local tastes

for a sustainable world

Could you describe the general activities and

operations of Kerry in Turkey, Middle East and

Africa regions?

Our Purpose is to Inspire Food, Nourish Life.

We are a global leader in Taste and Nutrition

– currently reaching over 1 billion consumers

around the world with our food, beverage

and pharma solutions.

We have an extensive breadth of technology

capability across our ingredients portfolio

and we have depth of technical &

applications expertise, with over 1,100

scientists across our global footprint

This foundation allows us to continually

inspire great tasting food and beverage

products – whether that be new flavours,

With increased consumer

interest in plant-based

foods and sustainable

nutrition, Kerry, a leading

sustainable nutrition

company, is investing to

meet market demands.

İnanç Işık, the Middle

East, Turkey and Pakistan

General Manager of Kerry

talks to Food & Ingredients

International Magazine.

cleaner and healthier labels or adding

clinically-backed functional nutrition.

Nourishing Life is about sustainability. We are

driven to improve the overall food system and

to deliver a better overall impact for the planet.

Our range of solutions helps reduce food waste

and the carbon footprint of final products right

across the various stages of the supply chain.

Our business today is run with 152 production

locations in 36 countries, and over 22,000


employees around the world. With presence in

more than 50 countries, we are able to meet

the specific local needs of our customers

in their markets. This year we opened new

food manufacturing facilities in Jeddah,

Saudi Arabia and in Durban, South Africa to

better serve the needs of customers across

the region. We already had a strong region

footprint but this helps to support the growth of

local food manufacturers.

Taste Ingredients and flavours is a sector

where many manufacturers throughout the

world operate business. What makes Kerry

innovative and different?

We look beyond ingredients and flavours and

focus on health and nutrition centred on four key

areas: plant-based alternatives, food protection

and preservation, authentic taste and proactive

health. We listen to consumers and after great

taste, which is always the priority, they want

healthier food with clean labels.

Our leading consumer insights, global

RD&A team of 1,100+ food scientists and

extensive global footprint enable us to solve

our customers complex challenges with

differentiated solutions. At Kerry, we are driven

to be our customers’ most valued partner,

creating a world of sustainable nutrition,

and will reach over 2 billion consumers with

sustainable nutrition solutions by 2030.

How does Kerry help customers invent new

foods and flavours?

Customer briefs often start with market

research to validate the flavours, textures

and expectation for each market. Snack and

beverage flavours vary from country to country,

and what will taste great to a customer in

Egypt may not taste great to a customer in

Turkey. We help to first identify the flavours that

are of interest, then our food scientists work with

customers to co-create a new product using

our multi-layered technology approach to

bring a new product to market.

Plant-based foods and alternative proteins

are gathering speed in the food industry.

Edmond Scanlon, Kerry Group CEO, said that

alternative proteins will be the biggest driving

force of food innovation within next 50 years.

How does Kerry contribute to the plant-based

foods and alternative protein market? How

do you observe changes, challenges and

opportunities in this area?

Plant proteins are not only for vegans and

vegetarians. Driving the plant-based growth

is the flexitarian, a growing consumer group

who enjoys both meat and plant-based

foods that are trying to cut meat and dairy

consumption. But their expectations of plantbased

alternatives is high as it is based on their

experience eating real meat and animal dairy.

While they want plant-based alternatives

İnanç Işık,

The Middle East, Turkey and Pakistan

General Manager of Kerry



for better health, environmental or societal

reasons, they expect them to have taste and

texture of meat and dairy products.

Kerry’s rich experience in plant-based products

through our expertise in Consumer food (Kerry

Foods) is the foundation of our portfolio of

plant-based solutions. Taste is the main reason

consumers choose one product over another.

Delivering good taste has traditionally been a

challenge in the plant-based meat category,

and one we’ve worked for more than 20

years to help solve. Our global network of

flavourists and chefs can support customers

build the desired flavour profile in plant protein

products, from a traditional meat-eating taste

experience to a vegetable-inspired profile.

Kerry’s Radicle plant-based food solutions

are designed to work together to address

common meat alternative challenges and

deliver winning plant-based protein products.

Our holistic approach tackles plant protein

challenges from field to fork. From plant-based

burgers to sausages and nuggets, we use

our Radicle by Kerry solutions to co-create

with customers plant-based meat alternative


products with the taste,

texture, functionality, and

nutrition consumers want. We

expect exciting growth.

Where are you seeing

demand after the first half of


In the Middle East region we

see strong demand for bakery

products and sweets. As

consumers look for healthier

options after the pandemic,

there has been interest in

foods and beverages enriched

with our BC30 probiotic.

Consumers in Middle East

like milk and cheese tastes in

their salty snacks and cheese

continues to be number

one taste in this category.

We create healthier and

sustainable products with our

expertise in milk products,

we provide tastes enjoyed by

consumers with cleaner labels

and lower sodium levels.

You opened the biggest

Taste manufacturing site in

Africa in May. What are your

aims with this investment?

Do you consider a similar

investment for Middle East

Region or Turkey?

South Africa has the integrated

production capacity, systems

and technology to cater to

customer across the continent

and into the Middle East. As

a greenfield project, with 10

000m2 in factory buildings,

Hammarsdale increases Kerry

SA’s output capacity by 40%,

across 4 different technologies,

including Dry Blending, Liquid

Flavour Blending, Spray

Drying, Reaction Flavours. In

January we expanded our

manufacturing site in Jeddah,

Saudi Arabia and continue

to invest in our other sites

including Sohar, Oman and

Tuzla, Turkey.



Noodle flavours

for Africa

Kojo Brifo, Managing Director,

Freddy Hirsch Nigeria shares

noddle flavor preferences in the

Africa region in its ‘A Taste of

Africa’ newsletter.

Afrika için

noodle aromaları

Freddy Hirsch Nijerya Genel

Müdürü Kojo Brifo, “A Taste

of Africa” bülteninde Afrika

bölgesindeki noddle lezzet

tercihlerini paylaşıyor.

Changing consumer lifestyles, increased

urbanization and a growing working class

are gradually introducing less traditional

contenders to African staples. A few years

ago, Nigeria’s most popular dishes were

pounded yam, jollof rice, Amala, Tuwo, Ofe

Owerri and Efo Riro. Today, ramen-type

noodles are deeply embedded in homes

as an instant meal with annual servings in

Africa exceeding 1.78 billion as at 2017.

The global instant noodle market is

projected to grow from $54.60 billion in

2022 to $81.84 billion by 2029, at a CAGR

of 5.95% within the forecast period, 2022-

2029. In terms of the continental split, 85%

share of the global market is from the Asia

Pacific region, 5% from Latin America,

6%, from Europe, and 4% from Africa.

Originally from Japan, instant noodles are

produced in over 90 countries worldwide

and have become one of the most

internationally recognized food products

that are consumed across developing

Değişen tüketici yaşam tarzları, artan

kentleşme ve büyüyen bir işçi sınıfı,

Afrika’nın temel unsurlarına giderek daha

az geleneksel rakipler getiriyor. Birkaç yıl

önce, Nijerya’nın en popüler yemekleri

dövülmüş yam, jollof pirinci, Amala, Tuwo,

Ofe Owerri ve Efo Riro’ydu. Bugün, ramen

tipi noodle, Afrika’da 2017 itibariyle 1,78

milyarı aşan yıllık porsiyonlarla hazır bir gıda

olarak evlere yerleşmiştir.


Küresel hazır noodle pazarının 2022’de 54,60

milyar dolardan 2029 yılına kadar 81,84

milyar dolara çıkması ve 2022-2029 tahmin

döneminde %5,95’lik bir bileşik yıllık büyüme

oranına ulaşması bekleniyor. Kıta dağılımına

göre, küresel pazarın %85’i Asya Pasifik

bölgesinden, %5 Latin Amerika’dan, %6’sı

Avrupa’dan ve %4’ü Afrika’dandır. Aslen

Japonya’dan gelen hazır noodle, dünya

çapında 90’dan fazla ülkede üretilmektedir

ve gelişmekte olan ve gelişmiş ülkelerde

tüketilen uluslararası alanda en çok tanınan

gıda ürünlerinden biri haline gelmiştir.

Noodle’ın Nijerya’da 1988 yılında Indo

Foods tarafından Indomie markası altında

piyasaya sürülmesinden bu yana ürünler;

kolaylıkları, lezzetleri, besleyicilikleri ve

uygun fiyatları sayesinde popülerlik

kazanmıştır. Bugün Nijerya, dünyanın en

büyük 12. hazır noodle pazarı haline geldi.

Indomie’nin pazara girmesinden bu yana,

en az 10 diğer marka, aromaların kolay

ayırt edici hale gelmesiyle Nijerya erişte

pazarını ele geçirmek için şu anda Indomie

ile rekabet ediyor. Noodle kategorisinde

tavuk aroması baskın lezzet haline geldi.

Çok az çabayla ve uygun bir fiyata, 5

dakika içinde anında noodle hazırlanır; bu

da meşgul işçiyi, rahat orta sınıfı, üniversite

öğrencisini, anneyi ve çocukları, zamanı

ve homurdanan bir mideyi kurtarır. Ürün,

hazırlama kolaylığı sayesinde, özellikle de

zamanınız kısıtlıysa, başvurulacak bir yemektir.

Ton balığı veya Titus, domates, havuç, sosisli

sandviç ve tabii ki acı biber gibi bir dizi

baharat, protein ve sebze ile süslenebilir.

Değişen tercihlere rağmen tüketiciler hala

otantik Afrika lezzetlerine sahip tatlar arıyor.

Noodle üreticilerinin daha fazla pazar payı

elde etmeleri ve noodle tüketimini artırmaları

için Afrikalıların tat tercihleri etrafında yenilik

yapmaları gerekiyor. Üründeki mevcut

tavuk aroması, diğerleri arasında tipik olarak

tavuk, sığır etinden gelen etli notaların tercih

edildiği Asya Pasifik’ten ilham alır. Ne yazık

ki, Afrika’nın kendi tercih ettiği mutfağı var ve

bu da noodle üreticilerine otantik Afrika’yı

entegre ederek yararlanma fırsatı sunuyor.

and developed countries.

Since the introduction of noodles in Nigeria

in 1988, by Indo foods, under the brand

name Indomie, noodles have gained

popularity, thanks to their convenience,

taste, nutrition, and affordable prices. Today,

Nigeria has become the 12th largest instant

noodle market in the world. Since Indomie’s

entry into the market, at least 10 other

brands currently compete with Indomie to

capture the Nigerian noodle market with

flavors becoming easy differentiators. The

chicken flavor has become the dominant

flavor in the noodle category.

With little effort and at an affordable price,

an instant noodle meal is ready within

5 minutes, saving the busy worker, the

comfortable middle class, the university

student, the mother and the children,

time and a grumbling stomach. Noodles

is the go-to meal, thanks to their ease of

preparation, especially when you are

short on time. It can be garnished with

an ensemble of seasonings, proteins, and

vegetables such as tuna or Titus, tomato,

carrot, hotdog, and of course chili pepper.

Despite the changing preferences,

consumers are still looking for flavors that

have authentic African tastes. For noodles

manufacturers to gain more market share

and increase consumption of noodles, they

must innovate around the taste preference

of Africans. The current chicken flavor in the

noodle takes inspiration from the Asia Pacific,

where meaty notes from chicken, beef, and

pork, among others are typically preferred.

Unfortunately, Africa has its own preferred

cuisine, which provides an opportunity for

noodle manufacturers to take advantage of

by integrating authentic African.

Afrikalı tüketiciler için otantik erişte

aromalarının geliştirilmesine yönelik

araştırma ve tüketici görüşlerine dayanan



Based on research and

consumer insights for the

development of authentic

noodle flavors for the African

consumer, Freddy Hirsch

Nigeria has created a series of

flavor options – using traditional

ingredients and local flavors – for

the noodle market. Considering

regional target flavor profiles, consumer

preferences, cooking traditions and

consumption habits, the development

involved flavorists, R&D, regulatory, analytical,

marketing staff, process engineers, and global

procurement professionals. Introducing the

Freddy Hirsch noodle flavors, available in:

Yassa Chicken (Senegal): This is the

foundation of this delicious West African

seasoning, which is also complemented with

spices like lemon, black pepper, roasted

garlic notes, hot chilli, and fried chicken

flavors to give a unique mouth-watering taste.

Berebere (East Africa): This is a fiery spice

blend bursting with unique flavors. The

authentic Ethiopian spice blend is full of

flavor and heat. It is made up of chilli

pepper, caramelized garlic, fenugreek,

toasted onion, cloves, cinnamon and

roasted chicken notes to give the longlasting

mouthfeel of East African goodness.

This seasoning can be used in stew, soups,

and rubs for meat and chicken.

Durban Chicken Curry (South Africa): Spice

up your food with our hot and spicy curry

seasoning. This seasoning is a blend of

garamasala, cardamom, cinnamon which

gives a hint of sweetness and adds a rustic

touch to this flavor.

Eforiro- (Nigeria): This is a native seasoning

that is indigenous to the Yoruba people

of western Nigeria. It is a unique blend of

spinach, dry fish, locust beans (Iru), toasted

onions, scotch bonnet flavor, chilli pepper,

and cow stripe flavor.

Rasel Elhanout (North Africa): This is a blend

of spices that varies from region to region

in Northern countries of Africa, Morocco,

Tunisia and Algeria which comprises of

sweet peppercorn flavor, fenugreek, ginger,

cardamom, rosebuds clove, nutmeg,

coriander, mace, and paprika flavor which

can be used to season various savory dishes

including pasta, rice, stews etc.

Freddy Hirsch Nijerya, noddle

pazarı için geleneksel

malzemeler ve yerel

aromalar kullanarak bir dizi

aroma seçeneği oluşturdu.

Bölgesel hedef aroma

profilleri, tüketici tercihleri,

pişirme gelenekleri ve tüketim

alışkanlıkları göz önüne alındığında,

geliştirme, aroma uzmanları, Ar-Ge,

düzenleyici, analitik, pazarlama personeli,

süreç mühendisleri ve küresel satın alma

profesyonellerini içeriyordu. Freddy Hirsch

erişte lezzetleri şöyle:

Yassa Chicken (Senegal): Eşsiz bir

ağız sulandıran tat vermek için limon,

karabiber, közlenmiş sarımsak notaları,

acı biber ve kızarmış tavuk aromaları ile

de tamamlanan bu lezzetli Batı Afrika

baharatının temeli budur.

Berebere (Doğu Afrika): Eşsiz tatlarla

dolup taşan ateşli bir baharat karışımıdır.

Otantik Etiyopya baharat karışımı,

lezzet ve sıcaklıkla doludur. Acı biber,

karamelize sarımsak, çemen otu, kızarmış

soğan, karanfil, tarçın ve kavrulmuş tavuk

notalarından oluşur ve ağızda uzun

süre kalıcı Doğu Afrika iyiliği hissi verir.

Bu baharat, et ve tavuk için güveçte,

çorbalarda ve ovmalarda kullanılabilir.

Durban Chicken Curry (Güney Afrika):

Yemeklerinizi sıcak ve baharatlı köri

baharatlarla tatlandırın. Garamasala,

kakule ve tarçın karışımından oluşan bu

baharat, bir miktar tatlılık verir ve bu tada

rustik bir dokunuş katar.

Eforiro- (Nijerya): Bu, batı Nijerya’nın Yoruba

halkına özgü yerli bir baharattır. Ispanak, kuru

balık, keçiboynuzu fasulyesi (Iru), kızarmış

soğan, viski kaputu aroması, acı biber ve

inek şeridi aromasının eşsiz bir karışımıdır.

Rasel Elhanout (Kuzey Afrika): Afrika, Fas,

Tunus ve Cezayir’in Kuzey ülkelerinde

bölgeden bölgeye değişen, tatlı karabiber

aroması, çemen, zencefil, kakule, gül

tomurcukları karanfil, hindistan cevizi, kişniş,

topuz ve kırmızı biber aromasından oluşan

baharatların bir karışımıdır ve makarna,

pirinç, güveç vb. gibi çeşitli tuzlu yemekleri

baharatlamak için kullanılabilir.


Reducing plastic waste

Miroslav Zapryanov,

CEO and Founder

of Cupffee

Swiss Bühler Group and

Bulgarian start-up Cupffee

have been joining forces

to address the urgent

problem of plastic waste

with innovation since 2016.

Now, supported by Bühler

solutions and know-how,

Cupffee is ready to double

the production volume of its

edible, crispy wafer cups,

increasing its impact for a

sustainable future.

Cupffee has been producing edible cups

since 2014. It all started with a dream. The

Bulgarian entrepreneur Miroslav Zapryanov

aspired to see Cupffee biodegradable cups

replace the single-use coffee cups. In his

hometown, Plovdiv, Bulgaria, the numerous

cafes and restaurants created plastic waste

that Miroslav Zapryanov, CEO and Founder

of Cupffee, craved to see replaced by a

sustainable alternative. That is how the idea of


with edible coffee cups

Cupffee was born. “I had the idea for edible

coffee cups back in my early school years. I

was inspired by the fact that a green solution

was urgently needed to combat the billions

of plastic cups generated daily around the

world,” Miroslav says. “The Cupffee company

was founded in 2014 and was quickly

recognized as a pioneer by other like-minded

people and companies who helped us with

our rapid growth and expansion.”



Crispy coffee cups

While searching for the perfect recipe for the

cups, Cupffee made many trials adjusting

the ingredients and modifying the mix, the

proportions, and the temperature. “It took

us a few years to reach the final version of

the recipe,” says Miroslav Zapryanov. “It was

extremely important to us that the cup does

not leak for hours as well as stays crunchy for at

least 40 minutes. Another essential factor that

we considered when creating Cupffee cups

was the neutrality of their taste that would not

alter the taste of the beverage inside.”

Edible cups gain popularity

The Cupffee cups are available in two sizes:

110 ml and 220 ml. They are made from natural

oat bran and wheat flour and their lightweight

turns them into the perfect snack with just

56 or 105 kcal, respectively. They are made

with entirely natural ingredients, they are not

coated with chocolate or sugar, and they

have a neutral taste. Cupffee cups quickly

gained momentum and became popular

with big customers worldwide who strive to

be at the forefront with their green practices

and sustainable initiatives. Among Cupffee’s

visionary partners in its environmental mission

is the leading global coffee company

Lavazza, which serves its espresso in “cookie

cups” in a number of markets and prominent

events such as Wimbledon, at which

Giuseppe Lavazza, Vice President of the Board

of Directors of Luigi Lavazza S.p.A., and Queen

Elizabeth II enjoyed their coffee in Cupffee

cups. The first ever single-use plastic-free flight

of Etihad Airways on Earth Day served hot

beverages in Cupffee cups onboard as part

of their commitment to sustainability. Lidl, the

German international discount retailer chain,

is another important client that supports

Cupffee’s mission of reducing plastic waste.

Growth with Bühler solutions

The Bühler team in Sofia, Bulgaria, contacted

Miroslav Zapryanov at Cupffee six years ago

to let him know about the benefits of testing

products in its Wafer Innovation Center in

Leobendorf, Austria. Bühler has a specially

modified molded cones and cups solution

that would enable Cupffee to produce on an

industrial scale to meet its growing customer

demand. Miroslav Zapryanov knew it was exactly

what he was looking for when he heard about

it. “Our first contact with Bühler was in 2016 and

that was really at the right moment,” Miroslav

says. “At this time, the market required large

volumes which we did not have the capacity to

produce. Thanks to Bühler solutions, and thanks

to Bühler being a world-leading manufacturer

of production machines for food industries, we

managed to increase our capacity multiple

times and satisfy customers’ demands.”

With Bühler’s oven Franz Haas MTA-V for solid

dough and the production line for edible

cups, Cupffee managed to quickly grow and

introduce its product to the mass market.

Cupffee’s current capacity is approximately

3 million cups per month. The company wants

to double or triple its volume over the next 2

years and plans to install two more edible cup

production lines in its factory in Plovdiv.


Sustainable production using side streams

Miroslav Zapryanov says Bühler is the

natural choice for Cupffee due to its

quality, technological drive, and market

leadership. Bühler and its Wafer Innovation

Center are constantly trying to develop

new solutions, especially when it comes to

sustainable products. Andreas Clemenz,

Head of Bühler Wafer Innovation Center in

Leobendorf, Austria, says: “Cupffee uses oat

bran in its formulation of the edible cups.

Since oat bran is a byproduct of the milling

process, it is a great way to make the cups

even more sustainable and to upcycle this

side stream from the milling process. It also

makes the cups even healthier. Similar side

streams arise from other food production

processes such as nut shells from nut

processing or apricot kernels from the jam

and juice production. Some of them have

already been tested for use in cups and

Bühler is exploring many more.”

Today, around 400 million tons of plastic

waste are produced every year, according

to a 2021 report from the United Nations

Environment Programme (UNEP). About

36% of all plastics produced are used in

packaging, including single-use plastic

products for food and beverage containers,

according to UNEP. Cupffee plans to increase

its production to 10 million cups per month

and ultimately wants to replace at least 1%

of the global supply of disposable plastic/

carton coffee cups. With Bühler at its side,

they are ready to take on the challenge.



Sessiz, güçlü ve atletik


Linde MH, en son teknolojiyle ürettiği, 10 t

ila 18 t maksimum yük kapasitesine sahip

YENİ E100 – E180 model elektrikli forkliftleriyle

dizel, LPG, CNG forkliftlerin gücü ile elektrikli

forkliftlerin çevre dostu, sessiz ve dinamik

sürüş tarzını bir araya getiriyor.

Yeni E100 – E180 model elektrikli forkliftler, zorlu

uygulamalar için çok uygun ve aynı zamanda

hafif ve orta ölçekli uygulamalar için de uygun

maliyetli bir seçenek olarak müşterilerimize

rekabet avantajı sağlayabilmesi için son

teknolojiye sahip birçok bileşenle donatılmıştır.

Tesislerde malzeme akışının (İntralojistik)

giderek gelişmesi ve daha karmaşık hale

gelmesiyle, birçok şirket sürdürülebilir enerji

sistemlerini kullanan ürünleri tercih etmektedir.

Yeni E100 – E180 model elektrikli forkliftlerin

çalışma sırasında karbon ayak izinin, dizel

motorlu veya LPG motorlu forkliftlere göre

çok daha düşük olması onları çevre dostu

olmalarını sağlamaktadır.

Linde MH’den Bir İlk Daha!

Linde MH’nin E100 - E180 model elektrikli forkliftleri,

ağır hizmet segmentinde hem sınıfının en güçlüleri

hem de ilk elektrikli forklift olma özelliğindedir.

Linde MH’nin yeni E100- E180 elektrikli

forklift modelleri tasarım konsepti açısından

benzersizdir. Yeni ürün yelpazesinde yer

alan birbirinden tamamen bağımsız iki ayrı

tahrik hattı sürüş performansını en üst düzeye

çıkarmaktadır. Bu yenilikçi tasarım bu sektörde

ilk kez Linde MH tarafından kullanılmıştır.


görüş açısı sağlar. Özellikle kuvvetlendirilmiş

cam tavan, büyük yüklerin kaldırılması sırasında

daha geniş görüş açısına sahip olmasına, bu

sayede hem kendi hem de etrafı için daha

güvenli bir çalışma ortamı yaratmasını sağlar.

Uygulamalarınıza En Uygun Enerji Çözümü

Yeni ürün portföyü, enerjilerini iki adet kurşun asit

veya iki adet lityum iyon aküden almaktadır. Bu

sayede hem hafif ve orta ölçekli uygulamalar

için uygun maliyetli bir seçenek hem de zorlu

görevler ve yoğun kullanım için tasarlanmış

seçenekler arasında karar verebilmektedir.

Bunların yanı sıra 7/24 kullanım için hızlı akü

değişimi de mümkündür. Güçlü elektrik

motorları sayesinde, yeni seri, Linde MH’nin

bugüne kadarki en güçlü forklift serisi olan dizel

forkliftlerden performans bakımından hiçbir

şekilde geri kalmıyor.

Daha Kolay ve Hızlı Servis İmkanı

Yeni ağır hizmet ürün yelpazesinde, daha kolay

ve hızlı servis verilebilmesi için tasarlanmıştır.

Öne eğilebilen kabin sayesinde tüm bileşenlere

kolayca erişilebilir, böylece onarımlar basitleşir

ve bakımla ilgili duruş süreleri azalır.

Standart bileşenlere ulaşım da rahat

olduğundan, aküler birkaç dakika içinde

değiştirilebilir. Ek donanım değiştirmeye

gerek kalmadan, herhangi bir zamanda

kurşun asit ve lityum iyon aküler arasında

geçiş yapmak da mümkündür.

Sonuç olarak; Linde MH’nin en son

teknolojileri kullanarak geliştirdiği 10 tondan

18 tona kadar taşıma kapasitesine sahip

yeni nesil E100 – E180 modelleri, maksimum

performans, güç ve dayanıklılığı sayesinde

yüksek çalışma kapasitesi sunar.

Buna ek olarak, arıza teşhisi ve ekipman

yazılımı güncellemeleri servis teknisyeninin

forkliftin başında bilfiil olmadan, uzaktan

da gerçekleştirilebilmekte, bu sayede

servis maliyetlerinizin ve planlı/plansız duruş

sürelerinin düşürülmesine yardımcı olur.

Konfor, Ergonomi ve Güvenlik Bir Arada

Yeni nesil E100-E180 modelleri, operatörü

sarsıntı ve titreşimlere karşı daha fazla

koruyacak ve çalışma şartlarını daha

kolaylaştıracak şekilde tasarlandı ve geliştirildi.

Zorlu şartlarda uzun vardiyalar halinde çalışan

operatörlerin yorulmadan çalışabilmesi, işlerin

sürdürülebilirliğini de üst seviyeye çıkarır.

Buna ek olarak E100-E180 modellerinin yenilikçi

şasi tasarımı, operatöre her yönde olağanüstü



Givaudan, Bühler, Cargill, ITAL and

the FoodTech Hub Latam

join forces to strengthen food

innovation in Latin America with

new Tropical Food Innovation Lab

Science and business join forces in Brazil to accelerate innovation

in food by focusing on the sustainable use

of Latam’s biodiversity and affordable nutrition for consumers.

Three leading global companies, Givaudan,

Bühler, and Cargill, have formed a consortium

in collaboration with the Food Tech Hub

LATAM and Ital, Food Technology Institute,

to build a food innovation center in the city

of Campinas, recognized as Brazil´s tech

powerhouse. The “Tropical Food Innovation

Lab” will be located at the Food Technology

Institute, Ital, in a fully refurbished, 1,300

square meter area. This new hub will be the

go-to place in Latin America to connect

and develop sustainable, future food and

beverage products. Startups, companies,

investors, universities and research

institutions will have direct access to highend

technologies for rapid prototyping and

plugging into the global food tech ecosystem

that will foster fast paced innovation in the

food and beverage sector.

The most current generation of wet and dry

extrusion systems for plant-based proteins, as

well as beverages processing units will add

complementary capabilities to the existing

facilities of ITAL. When complete, the facility

will feature new application labs and a state of

the art demo kitchen, where consumers, food

scientists, nutritionists, Chefs, mixologists and

marketers, among other professionals, will work

together to create sustainable new products.

In a world facing major challenges from

climate change, combined with a population

expected to exceed 9.5 billion people by


2050. It is essential for the food industry to

take positive action and work towards a

regenerative and equitable food system that

provides healthy, safe and nutritious food for all,

while staying within the planetary boundaries.

Brazil has the richest plant biodiversity on the

planet, distributed in 6 major biomes and is

one of the world’s main food producers. Yet

immense potential remains, with regards to

healthy and sustainable products, novel food

and food waste reduction, contributing to

Food Systems Transformation.

“Ital with its almost 60 years of history in Brazil

has become a market reference in carrying

out research and development as well as

providing technological and innovation

support. Sharing our facilities will help to

carry out joint RD&I activities with the aim

of establishing tools for the creation of an

innovation food ecosystem as well transferring

technology for the food production sector

to stimulate socioeconomic development”

emphasizes Gisele Camargo, Director of

Research Program and deputy Director of Ital,

one of the Research Institutes of Agribusiness

Technology Agency of the São Paulo State

Secretariat of Agriculture and Supply.

Eduard Fontcuberta, Regional Innovation

Head at Givaudan says: “The Tropical

Food Innovation Lab brings a diverse and

complementary group of strategic partners

working together investigating market shifts,

cross-fertilizing ideas and nourishing concepts

to deliver superior sustainable solutions to

Food & Beverage customers. At Givaudan, we

continuously challenge ourselves to create

delicious and nutritious food experiences.

With an expanded portfolio of products across

flavours, taste, sense, health and nutritional

solutions and a deep knowledge of the food

ecosystem, we are uniquely positioned to drive

positive change within the food industry”.

“This great cooperation around innovation

will accelerate not only the creation of

new food products and categories but also

new companies, which will flourish with the

sustainable use of the Brazilian biodiversity”,

says Paulo Silveira, founder of the FTH Latam”,

says Paulo Silveira, founder of the FTH Latam.

“This new innovation lab is a great

achievement for Bühler and we believe it

will leverage significantly the food industry

development in South America, especially in

Brazil. As a leading process technology and

solution provider, with more than 160 years of

experience and a strong focus on innovation,

we believe we can contribute with our knowhow

to create real impact. Only within a

collaborative and innovative environment,

it is possible to support our customers to be

successful in a dynamic market, through the

development of new products” – Damien

Chapelier, Head of Bühler South America.

“Cargill is working to nourish the world. We’re

bringing together people, ideas, and resources

to deliver products, technology and ways of

operating that build successful businesses

and communities, with our customers in the

center of this approach. The Tropical Food

Innovation Lab represents a great example

of this commitment in Latam, where we will

join our forces with distinguished partners in

a very unique environment for co-creation

and collaboration to accelerate sustainable

innovations what matters to the regional agrifood

value chain and beyond that, to support

our customer strategy and demands”, says

Carlos Prax, Regional R&D Leader at Cargill.

The Tropical Food Innovation Lab is planned

to open in Q1 2023.



Top three takeaways from

The Global Food Security and

Sustainability Summit

By Emil Fazira / Euromonitor International

The Global Food Security & Sustainability

Summit, organised by The Pinnacle Group

International, is one of the most important

events held to address the critical issues of

food security. From a local to a global level,

and from an interdisciplinary and systemic

food systems perspective, the event

devoted attention to the future of nutrition.

Topics included food waste, technology

innovation, supply chain logistics, and

alternative proteins and nutrition.

On 30 June 2022, Euromonitor International

participated in a panel discussion titled

“Understanding Novel Foods, The Benefits

and Risks and What It Means to Move from

Animal Food Protein to Plant-Based Protein”.

Other panelists included Sophie’s BioNutrients,

Let’s Plant Meat (Nithi Foods Co Ltd) and

A*STAR (Agency for Science, Technology and

Research) Singapore.

The discussion largely questioned why plantbased

food is still a relatively small market in

Asia; sales of meat and seafood substitutes

through the retail market were valued at only

USD0.2 billion in 2021, when the figure for the

rest of the world was USD5.4 billion.

Positioning: Urgent need to move away

from comparisons

The concept of plant-based meat is longestablished

across Asia, with “mock meat”

dishes already in abundance, as the

Buddhist diet has made vegetarian options

common. Mr Smith Taweelerdniti of Let’s

Plant Meat shared that while plant-based

food is positioned to offer more sating,

exciting options for consumers beyond

traditional choices, the familiarity of “mock

meat” and traditional vegetarian dishes

remains strong across Asia, thus making

meat analogues easily substitutable.

The ascent and maturity of soy drinks

consumption in Asia provides insight, with

soy drinks widely accepted as a nutritional

beverage instead of as a milk alternative.

This strong familiarity has anchored

demand over many years, opposing the

trend seen by the rest of the world. Notably,

soy drinks in Asia have held their own

amidst the rising popularity of other milk

alternatives, such as oat milk and nut milk,

as trendy substitutes to dairy. Thus, amidst

the rising profile of dairy nutrition over the


past decade in the region, soy drinks did

not suffer a decline in volume demand.


For incumbents, new business models can

be a double-edged sword. For the more

progressive, connectivity promises access to

new revenue streams and consumers through

the addition of new services and consumer

interactions. In a world of performance metrics

heavily based on organic growth, business

model innovation is perhaps one of the most

welcome tools, and it is even demanded by

increasingly influential ‘activist investor’ groups

driving a radical pace of change.

For the more reticent, many of the indicators

can be interpreted as nothing really

changing. Despite evidence to the contrary,

many businesses do not sense the degree

of change taking place. Take D2C as an

example. Although it is a high growth channel

of increasing importance, there are few

traditional measures able to track it, meaning



sales are hidden from managers. The potential

for surprises also means that managers have

less time to react when problems arise.

Also consider changing performance metrics,

as new business models are often no longer

measured only in conventional profit and loss

methods, but supplemented by (and sometimes

surpassed by) system-wide users, subscribers,

and measures of earned consumer attention.

The business world is changing, but the nature

of this change is both very unevenly distributed

and often hidden. The common theme beyond

disruption is ‘a new way to reach consumers’,

and in turbulent economic times, this ambition

is resonating more strongly, and is arguably

more critical to success than ever before.

Three take-aways

The impact of new business model development

is huge, and will influence everything, from the

way businesses react to crises, to legitimizing the

right to operate, and even ripping up the rule

book on the metrics used to measure evolving

operations. In such a varied environment, we

highlight three reasons why business model

development and evolution is essential.

For incumbents, failure to adapt can mean

acquisition, or dissolution into irrelevance.

Only 55 companies have remained on the

Fortune 500 list continuously since its inception

in 1955. Due to a litany of brands that did not

adapt their business model to suit the time, the

list may look different now, but is by no means

different in terms of competition and operating

environment. That said, the speed and regularity

of shocks does appear to be ratcheting up.

From a business, societal and environmental

standpoint, sustainability is reaching a clear

inflection point;

one where sustainable solutions are becoming

the best, most economically viable solutions.

Whether you want to talk about waste or cost,

saving is saving, and we are approaching a time

when sustainability goals and profit-building

goals will be indistinguishable. 2022 sees pricing

realism for energy and materials, meaning

alternative options are diminishing rapidly.

From a customer point of view, this is all about

giving them what they want.

Immediacy, personalization, system-wide

solutions, easy modular and digital upgrades.

Consumer expectations are changing, and

new business models can facilitate new

value acquisition and ward off the shadow

of competition potentially coming from any

angle, giving the agility to deal with any of the

coming crises in a world of crisis.

What is evident across all industries, is that it

is better to be the disruptor rather than the

disrupted, and this is a clear choice, bringing

with it significant implications, with little in the

way of a ‘third option’ on the table.

Euromonitor’s take on new business models

Euromonitor’s Home and Technology group

of industries has identified three core areas

on which to focus strategic content in

2022/2023. These are ‘The Future Home’,

‘Consumer Systems’ and ‘New Business

Models’. All three topics are interrelated,

and to a large extent interdependent, with

the intention that together they form a body

of work which views the common theme

of disruption through multiple lenses with

relevance to a broad group of industries,

spanning durables to fmcg and services.

The central theme is one of ‘disruption’, and

while this term is sometimes overused to describe

what is just ‘innovation’, in this context ‘disruption’

is used in its pure sense. For businesses there is

significant disruption underway as the world

moves from the analogue to the digital, from

the linear to the circular, from mass appeal to

personalization, and so on.



28 Nov - 8 Dec 2022

From Anywhere



6 - 8 Dec 2022

Paris, Expo Porte de Versailles





more at



the biggest

EU ingredient event

this December

Is plant-based becoming

the new normal?

Currently, many companies – from the start

ups to the major brands – are jumping on the

plant-based trend as the market continues

to grow driven by climate change issues,

health and ethics trends, and fluctuating

dietary preferences.

The Green Dairy AB has taken another big

step forward for the plant-based movement

as it distributes a new range of oat-based

drinks to IKEA.

After COVID delays and complications, three

new products including Oat Drink, Oat Drink

Chocolate flavour and Oat Drink Barista, can be

seen in the famous Swedish superstores across

14 European countries. Also launched is a new

plant based soft ice mix chocolate flavor.

Making plant-based the new normal

However, this is just one project from

the pioneering dairy which is constantly

developing more sustainable ways of

producing and consuming food and

beverages. A current project at The Green

Dairy is about the waste from oats during

processing products. “We are asking what

we can do with the waste from oats other

than selling to the pet food industry,”

explains Ingvar.

“Our mission at The Green Dairy is to make

plant-based the new normal for healthy and

sustainable food and drinks, and together with

our customers and partners will continue to

guide the development of what plant-based

will become tomorrow.

“This is an important step forward for the

market. We started this project two years

ago and now, after a lot of delays, we are

now ready to introduce the oat drinks in

the Pure-Pak ® Sense aseptic cartons,” adds

Ingvar Wirfelt.



“Dairy Silicon Valley”


On July 12, the launch ceremony of the

Global Smart Manufacturing Industrial

Park of Yili Future Intelligence and

Health Valley was held in Hohhot, China.

Four major projects, including a liquid

milk production base, a milk powder

production base, the Chilechuan

Ecological Intelligent Pasture and the

Yili Intelligent Manufacturing Experience

Center, have now entered into operation.

Better Juice and

GEA establish


Innovation Center

Israeli start-up Better Juice, and

GEA Group AG, Germany, have

established a new pilot facility,

inviting juice manufacturers to test

their sugar-reduction technology. The

groundbreaking GEA Better Juice

Sugar Converter Skid is included in

GEA’s innovation center in Ahaus,

Germany, and is completed with all the required processing equipment supplied by the global

food system suppliers and incorporates Better Juice sugar reduction technology.

As one of Europe’s largest systems suppliers for the food, beverage, and pharmaceutical sectors,

GEA has the infrastructure for establishing such a pilot center. The group also possesses a global

network of technical teams dedicated to implementing the GEA Better Juice Sugar Converter Skid

into the production lines of juice manufacturers.

TruOliv production

gets new carbon

neutral seal

Dolcas Biotech unveils new beadlet

liquid encapsulation for -its TruOliv

organic olive leaf and fruit extract.

Dolcas Biotech, LLC.’s desert-grown

TruOliv organic olive leaf and fruit

extract has been newly minted with

Zero-Carbon certification. The new seal endorses the company’s commitment to environmental

welfare as Dolcas unveils the new liquid beadlet encapsulation formulation for its prized olive extract.



Shemesh launches unique

new gummies line offering

end-to-end solutions

for all bottle shapes

Gummies and jellies are renowned in the food,

supplements, and nutraceuticals sectors for

being one of the most awkward, hard to handle

products. But the growing market of sticky sweets

and supplements has now met its match with

the launch of a brand new, highly innovative 60

products per minute A-Z gummies packaging

line from Shemesh Automation – the TKS-G60.


Shemesh has applied its decades of

engineering expertise to seamlessly combine

a unique sequence of technologies that

feed, load, fill, cap and label bottles

and gummies of all common sizes – and

ultimately case pack and palletize them

too. Shemesh Automation’s VP Global

Sales & Business Development, Yonatan

Levy, says Shemesh is the only machinery

manufacturer in the world to provide an

entire uninterrupted bottling line for gummies

and jellies where all the core machinery in

the line is made by just one manufacturer.

This, in turn translates to no pointing fingers

between different machinery makers when

something goes wrong, as well as to one

source – the original manufacturer – for after

sales, service and support, a huge plus.

He explained: “It’s hugely beneficial for

customers to be able to partner with a single

manufacturer capable of meeting all their

needs for gummy packaging from product

feed to palletising. It saves them both time

and money as they only have to deal with

one supplier and one team of engineers

who know their systems inside out. And

of course our electrical, mechanical and

control systems are all completely seamlessly

integrated under one platform to maximise

productivity and minimise downtime.”

the main turret. Once in the main turret the

combination scale filler is timed with the rotary

platform to ensure accurate weight transfer.

The product then travels onto a vibration

section within the turret to allow for the transfer

and settling of the entire dose into a narrow

container / bottle opening.

Bottles are sealed using induction sealing

which reduces oxygen and moisture thus

improving shelf life – key for certain specialist

supplements that don’t immediately fly off

the shelves. The labeller can uniquely handle

literally most common types of bottles that

a co-packer may need – again a massive

benefit for more niche producers switching

between product lines more frequently.

In addition, there are QC points along

the entirety of the line to ensure pinpoint

accuracy and top quality all the way

through. All the parts are tool-less for faster

changeover, and manufactured from high

grade, robust stainless steel. Furthermore,

the stippled surface of the line in certain

critical areas reduces the level of direct

product contact and the chance of it

sticking. Depending on requirements, the

existing technology can achieve from 30 to

150 unit output per minute, depending on

exact line models.

Flexibility is key in gummy packaging

efficiency and the Shemesh line is headed

up by an unscrambler that can be either

mechanical where bottle choice is limited or

robotic where multiple shapes and unlimited

types of bottle are involved. This feeds into

a continuous rotary multi-head weigher

based filling system which dispenses a

predetermined fill weight of product to the

continuous motion rotary base, transferring

product into the customer’s rigid container /

bottle / jar through a transfer funnel.

The bottles are fed through a timing screw

into an infeed-starwheel which in turn feeds

Yonatan Levy added: “Shemesh has

always invested time and money in R&D,

developing new turnkey solutions for our

customers and helping them stay ahead

of trends and demand. There are very few

machinery manufacturers in the world with

our extensive vertical expertise across the

different functions of these lines and we’ve

always broken new ground in solid, liquid and

hygiene sectors as we now eye the global

growing gummies, supplements, and vitamins

market. We’re proud to once again provide

an unrivalled packaging solution in a new

sector that, quite simply, is not available

anywhere else in the world!”






8-10 NOV 2022

Dubai World Trade Centre



Discover the world’s most

flavorful, innovative, and trending

product lines at the ISM ME




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