food Marketing

1/26 

Vol. 40 • 31377 

ISSN 0932-2744 

4 decades of food Marketing & 

Technology together with you 

Cover: 40 Years and 

New Standards in 

food Marketing Counting & Technology • February Jellies 2025 

and Gums 

Top Tips for 

Processing Eggs 

Improving Transport 

Efficiency

FOOD HYDROCOLLOID CONFERENCE 2026 

FEATURED SPEAKERS: 

• Ashland Nutrition 

Margie Best 

• Azelis 

Dr. Markus Matuscheck 

• Bright Moon Seaweed 

Dr. Demeng Zhang 

• Calidad Pascual 

Alejandro Gonzalez Navech 

• Cargill 

Xavier Martin 

• Danone 

Pauline Marcelli 

Vincent Nguyen 

• Haribo Group 

Conrad Fessler 

• ICL 

Svjetlana Jerkovic 

• IFF 

Maria Luiza Teixeira 

• IMR International 

Nesha Zalesny 

Dennis Seisun 

• Ingredion 

Jim Zallie 

• Keller and Heckman 

Dr. Luca Galizia 

• Nestlé 

Dr. Paulo Fernandes 

• The Food Truth Project 

Veronica Jaramillo 

❖Panel Discussions 

❖ Banquet Dinner 

TESTIMONIALS: 

“The variety and breadth of the topics and attendees at this 

conference are very valuable for those in the hydrocolloid 

industry.” • “The annual IMR Conference is a congregation 

of the top minds in the hydrocolloid space and is a mustattend 

event.” • “Well planned and executed conference, and 

the thought put into it clearly shows!” • “Key hydrocolloid 

suppliers and customers, locked in one room. Extraordinary 

level of knowledge, excellent content.” 

The #1 Networking Event 

AVAILABLE SPONSORSHIPS: 

& 

IMR International is the Publisher of : 

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www.hydrocolloid.com 

+1 619 871 1415 & +1 858 776 2930 

info@hydrocolloid.com 

PROUD SPONSORS: 

Join us! 

Conference Location 

The Westin Hotel 

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www.marriott.com 

+34 963 62 5900, Mention: 

‘IMR Food Hydrocolloid Conference’

Editorial 

40 Years of Food Industry Expectations 

When you visit a lot of food and 

beverage events, it is inevitable that 

you pick up some of the trends and hot 

topics, almost by osmosis, as it were. 

Now Food Marketing & Technology is 

40 years old and we have travelled and 

visited a lot of events. Here are some of 

the things we have picked up. 

One of the main changes in the global 

food industry over the past forty years, 

is that consumers have become much 

more informed. Where they get their 

information and what they do with it is 

one side of the coin, and this is where 

the food industry can do better. Popular 

mis-information is always easier to 

digest than food science. However 

food science is the background to 

what the food industry has to offer. 

Specialists like the Instutute of Food 

Technology are starting to be more proactive 

in explaining the science behind 

food and why it is much more positive 

than negative. There doesn’t need to 

be any secrecy. 

Over forty years a lot of good has come 

through improvements in hygiene and 

safety, through better preservation 

and good recipes, as well as the 

environmental benefits of saving 

packaging and using more sustainable 

materials. The hot topics which we 

featured in the very first issues in 

1986 are still relevant today – reducing 

calories, using natural additives, sugar 

substitution, increasing automation 

and reducing packaging. Even meat 

alternatives, superfruits, better 

hygiene and a global marketplace 

were all as relevant then as they are 

now. 

Whilst many of these topics are 

cyclical, some buzzwords are new, 

such as personalised nutrition or ultra 

processed foods (or UPFs). This phrase 

is currently more emotional than 

scientific and is seen by consumers 

as a catch-all for everything which is 

wrong about the food industry. In truth 

it is the definition which is poor and 

imprecise. Consumers often get lost 

in buzzwords and popular opinion has 

little to do with science or veracity. 

The industry needs to take a stance 

and give an alternative viewpoint about 

that. This year we will follow up with 

Ian Healey 

Editor-in-Chief 

science and industry experts in an 

attempt to redress this balance and 

iron out some of the misconceptions. 

At the end of the day, we are all 

responsible for our personal nutrition 

and for what and how much we 

consume. But of course, we depend 

on correct information to help us make 

these choices. 

Sincerely 

If you like it – subscribe! 

food Marketing & Technology • February 2026 

3

Contents 

food Marketing & Technology February 2026 

3 Editorial 

42 Impressum 

Ingredients 

➔ 2021 

Nigeria 24-26 11th edition 

Lagos March www.agrofood-nigeria.com 

6 Hydrocolloids and Consumers – A Pantry Friendly 

Strategy 

10 Why Postbiotics are Emerging as Safe, Stable, and 

Science-backed Nutrition Innovation 

13 New Standard for Vegan & Vegetarian Jellies & Gums 

14 Flavor of the Year 2026 Captures a Global Desire for 

Warmth and Freshness 

16 Calling all Nutraceutical Innovators Vitafoods Europe 

Innovation Awards return in 2026 

Iran 18-21 33rd edition 

Tehran May www.iran-agrofood.com 

Ethiopia 04-06 8th edition 

Addis Ababa June www.agrofood-ethiopia.com 

West Africa 08-10 3rd edition 

Abidjan October www.agrofood-westafrica.com 

➔ 2027 

Iraq 23-26 9th edition 

Erbil November www.iraq-agrofood.com 

Ghana October 8th edition 

Accra 

www.agrofood-ghana.com 

Processing 

18 From Shell to Shelf: Top Tips for Processing Egg 

Products 

20 Air Jet Cleaning System wins Innovation Award at 

Fi Europe 

21 Dicing and Slicing featured at Food Processing 

Expo 2026 

22 The Largest X8 Metal Detector in Company History 

24 Beyond Reheating: How Microwaves Are Transforming 

Modern Food Processing 

Packaging 

26 interpack 2026: Focus of exhibitors at this edition 

28 Improving Transport Efficiency and Reducing 

Emissions with Reusable Active Lock Crates 

32 Flexibility in Manufacturing: 

35 Agrofood Nigeria 2026 Ready to Roll 

www.fairtrade-messe.de ml 

All shows & contact information 

WhatsApp fairtrade +49157 509 755 36 

I faitrade 

Departments 

36 Djazagro 2026: 

38 IFT First 2026 

39 ProSweets Cologne 2026 

40 Calendar of Events 

42 Index 

4

food Marketing & Technology • February 2025 

Vol. 40 • 31377 

ISSN 0932-2744 



1/26 

Cover: 

Forty years is a long time however you 

count it. In 1986 this magazine was launched, 

as the first horizontal publication 

in the global food industry. Covering 

ingredients and technology over a multisector 

industry, and featuring the mutual 

benefits of each, has seen Dr. Harnisch 

Publications fill a market need. 

Our Cover Story starts on page 3. 

5-7 May 2026, Fira Barcelona 


Counting 


Jellies and Gums 

Top Tips for 



Efficiency 

Cover: Dr. Harnisch Publications 

More to 

Jellies & Gums 

A new innovation delivers the processing advantages of gelatin 

combined with the benefits of a starch-based, plant-derived 

ingredient. The result: modern, gelatin-free confectionery that 

meets today’s technical, economic, and consumer demands 

— while offering superior stability in real-world conditions. Find 

more on page 13. 


Processing eggs involves a number of key cooling and heating 

processes to maintain product quality and safety, as well as maximize 

shelf life, so choosing the right heat exchangers and processing 

systems is essential. Eggs are highly perishable and also 

contain a complex mixture of heat-sensitive proteins, fats, vitamins 

and minerals. See page 18. 

Efficient Logistics 

A leading Italian vegetable specialist, has strengthened the 

efficiency and sustainability of its logistics operations by 

partnering with a global leader in reusable plastic packaging and 

pooling solutions. By introducing reusable Active Lock Crates, 

storage capacity, product per truck and reduced emissions have 

been optimized. Read more on page 28 . 


The world’s 

nutraceutical 

event is bigger 

than ever 

Vitafoods Europe returns for its biggest 

event to date. With an expanded show 

floor, there are more opportunities 

than ever to discover what’s next in 

nutraceuticals. 

30,000+ expected attendees 

Connect with thousands of 

global nutraceutical buyers, 

suppliers and experts 

Discover new products, innovations 

and insights 

More networking opportunities 

across the entire nutraceutical 

supply chain 

Book your 

tickets now

Ingredients 

Hydrocolloids and Consumers 

– A Pantry Friendly Strategy 

By Dennis Seisun 

Ask a consumer (non-food scientist), 

“Do you like hydrocolloids?” and 

the answer is likely to be “Do I like 

what???”. Then ask, “What about 

starch, gelatin, and pectin?”, and the 

answer is likely to be, “Oh, those…., 

Yeah, sure, they’re fine, no problem”. 

Unless, of course, the consumer is 

vegetarian, in which case the answer 

would be, “Starch and pectin OK, but 

gelatin is not for me.” Gelatin, pectin, 

and starch are typically what we would 

call “Pantry Friendly Hydrocolloids”. 

Consumers are likely to have them 

in their pantry and use them in home 

cooking. So, where does that leave 

the likes of xanthan, gellan, CMC, 

MC/HPMC, and so many other less 

well-known hydrocolloids? In the dark 

and subject to suspicion. 

Making them pantry-friendly is a 

strategy that suppliers and users of 

these hydrocolloids should adopt. For 

the longest time, the food industry 

has paid little attention to consumer 

opinions and concerns and is now 

suffering the consequences. The 

attitude of the food industry has 

generally been, “Supply it and they 

will eat it”. The scenario has changed 

dramatically. Consumers are far 

more aware and more informed, 

often misinformed, about their food, 

Agar 

Alginates (incl. PGA) 

Acacia (aka Gum Arabic) 

Carrageenan 

Cellulosics (CMC, MC/HPMC and 

MCC) 

Gelatin 

Gellan 

Guar 

Locust Bean Gum (aka carob bean 

gum) 

Pectin 

Starch 

Tara 

Xanthan 

particularly processed food. First, let’s 

explore what hydrocolloids are, where 

they come from, and why they are used. 

Then we’ll consider how and where 

consumers get their information and 

make decisions. Lastly, what can the 

industry do, if anything, to correct or 

better inform consumers about this 

unique and essential set of additives 

in the food industry. 

Hydrocolloids are essentially 

texturizing agents and stabilizers in 

food formulations. For the most part, 

they help to viscosify, suspend, or gel, 

but also have other useful properties. 

The list of hydrocolloids that IMR has 

been surveying over the last 45 years 

includes the following: 

This list is by no means exhaustive, 

and there are several other, less 

widely used hydrocolloids such 

as tragacanth, karaya, curdlan, 

and konjac, to name a few. For 

each hydrocolloid listed above, 

there are dozens, if not hundreds, 

of differentiated sub-categories. 

Starches, for example, can be derived 

from corn, wheat, potato, rice, or 

tapioca. They can be native, chemically 

modified, or physically modified with 

dozens of subcategories of each. 

Pectin can be produced from the 

peel of lemon, lime, oranges, or apple 

pomace. Most hydrocolloids can be 

further differentiated by organic, 

GMO-free, fair trade, kosher, halal, 

etc. Consumers trying to understand 

the origins of the ingredients they eat 

have every right to be confused. 

Geographically, the source of these 

hydrocolloid raw materials covers 

the globe. Seaweeds from Norway, 

Chile, Morocco, the Philippines, 

Indonesia, Tanzania, South Africa, 

New Zealand, and several other 

countries are used to produce agar, 

alginates, or carrageenan. Sudan is 

the major source of gum acacia, but 

the entire sub-Saharan belt of Africa, 

from East to West, is also a source. 

Food cellulosics are produced from 

specialty-grade processed cellulose 

derived from trees or cotton, which 

are grown worldwide. Food-grade 

gelatin, the only hydrocolloid of 

animal origin, is primarily produced 

from beef hide or pork skin, though 

other sources are also used. Gellan 

gum, curdlan, and xanthan gum are 

produced through fermentation in 

large tanks. Guar, tara, and locust 

bean gum are seed extracts from 

crops grown in India, Peru, and 

Morocco, respectively. Pectin is 

produced from the peels of lemon 

and lime, mostly grown in Argentina 

and Mexico. Orange pectin from 

6 food Marketing & Technology • February 2026

Ingredients 

Brazilian crops is gaining traction. 

Apple pomace is also a source. 

Finally, starch, the most widely 

used hydrocolloid by volume and 

value, is produced from crops grown 

worldwide. Consumers with “buy 

local” in mind would be hard-pressed 

to apply it to hydrocolloids. 

Next, consider the “why hydrocolloids 

are used”. Water is an intrinsic part 

of virtually any food formulation. 

Controlling the behavior of this 

water with other components in 

the formulation is the key to why 

hydrocolloids are ubiquitous. At the 

same time, food texture is an intangible 

property, especially when compared to 

color, flavor, or odor, which are more 

easily identifiable. Aside from “water 

control,” hydrocolloids help to reduce 

cost, extend shelf life, and often 

prevent unsightly syneresis. 

hydrocolloids in consumer minds? 

One strategy would be to address 

the source of misleading or biased 

information. Consumers are 

increasingly relying on phone apps 

that scan food barcodes and present 

highly simplified ratings, purportedly 

guiding them to better food choices. 

Unfortunately, many of these phone 

apps rely on fearmongering to drive up 

subscription levels. IMR has tried to 

communicate directly with one of the 

largest of these, but unfortunately, 

has essentially hit a brick wall. In 

any case, many of these phone apps 

give widely varying opinions of the 

same food and/or additives. More 

confusion for the consumer. 

Traditionally, hydrocolloids have 

remained beneath the consumer 

radar screen. A “don’t rock the boat 

approach” by hydrocolloid producers 

and users does not seem to have 

worked. The growing consumer 

visibility of hydrocolloids is more 

negative than positive. It’s not too 

late to fight back with some positive 

messaging. A grassroots effort by 

hydrocolloid producers would be well 

advised. Social media influencers 

could be engaged. Advertising in 

non-industry media is a better way to 

reach consumers. Trade journals are 

read by food formulators who do not 

need convincing that hydrocolloids 

are fine. Recruiting an advertising 

agency that could develop a strategy 

is recommended. Funding for such 

efforts would best be handled by 

trade associations, which could 

spread the cost among beneficiaries. 

In search of a clean label, there are 

ongoing efforts to remove as many 

additives as possible, including 

hydrocolloids. Consumers’ demands 

and concerns, however, are often 

ill-founded and counterproductive. 

Nevertheless, “The Perception of 

the consumer is the reality of the 

producer,” and producers have to deal 

with it. Removing hydrocolloids from 

a formulation is, of course, possible, 

but at a cost. The downside of no 

hydrocolloids would be multifaceted. 

Removing hydrocolloids would make 

a food less palatable. It would also 

make foods less shelf-stable, 

leading to higher transportation costs 

and more waste. On the social level, 

there are millions of impoverished 

farmers, harvesters, and middlemen 

who survive through land or aquatic 

farming and other raw-material 

supply functions. Eliminating or 

reducing the use of hydrocolloids 

would have dire social consequences. 

Lastly, the visual appearance of many 

foods would suffer; think separation, 

settling, and syneresis, which many 

consumers might view as spoilage. 

Hydrocolloids eliminate or at least 

mitigate all of these defects. 

What can the hydrocolloid industry 

do to improve the image of 

food Marketing & Technology • February 2025 2026 

7

Ingredients 

Each hydrocolloid sector, seaweed 

extracts, seed gums, exudates, etc., 

has some strong positive messaging 

attributes that can be used to 

promote a good image. 

All things from the “blue economy” 

generally have a positive connotation 

with consumers. Agar, alginates, and 

carrageenan are all seaweed-derived 

and employ hundreds of thousands 

in seaweed farming, harvesting, and 

packaging. 

Gum acacia harvesting is one of 

the few remaining commercial 

activities in war-torn Sudan and 

neighboring countries. A large swath 

of the population relies on acacia for 

survival, not to mention that acacia 

trees are a critical element in stopping 

or slowing down desertification. 

Each seed gum, guar, tara, and locust 

bean gum has a unique messaging 

element that could increase positive 

consumer perception. The tara 

tree is endemic to Peru, and tens of 

thousands of Peruvians survive from 

it. Similarly with the annual guar crop 

in India, except that literally hundreds 

of thousands are involved. The carob 

tree (source of locust bean gum) is so 

important 

that it is considered part of Morocco‘s 

heritage (patrimoine), the world’s 

largest home to carob trees. Other 

sources include Spain and other 

Mediterranean countries. The pod of 

the carob was prized already in the 

early days of Christianity and known 

as “St. John’s Bread.” 

Cellulosics have a bad rap because of 

their chemical-sounding name. But 

consumers should know that cellulose 

is one of the most abundant materials 

in the plant kingdom, and virtually ALL 

fruit and vegetables contain cellulose. 

Consumers consume cellulosics daily at 

rates much higher than when used as a 

hydrocolloid. 

Xanthan, gellan, and other 

biopolymers are produced through 

a process similar to that used to 

produce beer and wine: fermentation. 

It is one of the more sustainable and 

scalable processes. 

Pectin hardly needs any introduction. 

Grandma had it in her pantry and 

made the jam enjoyed for generations. 

Consumers need little introduction, 

but reinforcing the citrus or apple 

origins could not hurt. 

Last but not least, starch is probably 

the most pantry-friendly hydrocolloid. 

No household is likely to be without 

some in the pantry. 

Familiarity is the first step to 

acceptance. For the hydrocolloids, 

which are less well known to consumers, 

efforts should be made to make 

them more familiar. Demonstration 

programs at food markets could be 

established. Taste tests and consumerfriendly 

explanations could be provided 

by college interns in food science. 

Academic credits could be obtained 

for such activities, which could be 

volunteer-based. 

Of course, we realize that “Ideas are 

a dime a dozen.” Putting them into 

practice is the real challenge. It needs 

the hydrocolloid industry to break out 

of its stabilized mentality and become 

more proactive in defending the image 

of its products. 

IMR is doing what we can to defend and 

promote the image of hydrocolloids 

through our Hydrocolleague Tidbits, 

which reach thousands each week. 

Strategies will be discussed at the 

forthcoming global conference on 

hydrocolloids in Valencia, Spain April 

26-28, 2026. Perhaps we will see 

you there. Registration is at www. 

hydrocolloid.com/conference. 

Note: This article has been written 

and edited entirely by human effort. It 

is certified (by IMR) 100% AI free. Any 

errors or omissions are purely human. 

Your comments (human please) are 

very welcome 

fmt 

Dennis Seisun is Founder and President of IMR 

International, the Hydrocolloid consultancy 

and organizer of the annual International Hydrocolloid 

Conference, which is this year in Valencia 

Spain in April. 

For more information: 

www.hydrocolloid.com/conference 

FOOD HYDROCOLLOID CONFERENCE 2026 

FEATURED SPEAKERS: 

8 • Ashland Nutrition 

food Marketing & Technology • February 2026 

Margie Best 

• Azelis 

TESTIMONIALS: 

“The variety and breadth of the topics and attendees at this 

conference are very valuable for those in the hydrocolloid 

industry.” • “The annual IMR Conference is a congregation

Ingredients 


9

Ingredients 

Why Postbiotics are Emerging 

as Safe, Stable, and Science-backed 

Nutrition Innovation 

Sandra Einerhand is the founder and head of Einerhand Science 

& Innovation, an award-winning nutrition consultancy providing 

evidence-based solutions to the food and dietary supplements industry. 

With over 25 years of experience in nutrition science, Sandra has 

dedicated her career to substantiating the health benefits of food 

ingredients and translating scientific insights into credible innovations. 

Her expertise covers nutrition across the lifespan, with a strong 

focus on emerging areas such as microbiome science, biotics, and 

postbiotic innovation. Before founding her consultancy, Sandra held 

senior R&D and scientific leadership roles at Danone Nutricia, Tate 

& Lyle Ingredients, and Lipid Nutrition, and previously served as an 

associate professor at Erasmus MC in Rotterdam. Sandra holds a PhD in 

Medicine and a degree in Chemistry from the University of Amsterdam. 

Sandra’s contributions to the field have been widely recognized: her 

company won the Luxlife Food and Drink Award for Best European By Sandra Einerhand 

Early Life Nutrition Consultancy (2020), and she received both the 

NutraChampion Award and Go Global Award in 2021 for her scientific 

and business excellence. She also chairs the Nutrition Consultants Cooperative (NCC), and serves as a longstanding 

jury member for international innovation awards, including those hosted by Food Ingredients 

Europe and NutraIngredients. 

Over the past decade, postbiotics 

have transformed from a relatively 

unknown scientific concept into one 

of the most dynamic frontiers of 

health and nutrition. The momentum 

is unmistakable: scientific publications 

mentioning postbiotics have surged 

from less than 30 before 2010 to 887 in 

2024, with projections to exceed 1000 

by 2025. This rapid growth reflects 

not only academic curiosity but also 

rising confidence across the food and 

beverage industry that postbiotics are 

here to stay. The real inflection point 

came in 2021, when the International 

Scientific Association for Probiotics and 

Prebiotics (ISAPP) published the first 

consensus definition: “a preparation 

of inanimate microorganisms and/or 

their components that confers a health 

benefit on the host.” (1) 

Before this, the lack of clarity hampered 

industrial application, companies 

hesitated to invest without a clear 

regulatory or scientific framework. 

With a definition in place, research 

and product development accelerated 

rapidly, leading to increased clinical 

validation and an expanding pipeline 

of postbiotic-enriched products across 

multiple categories. For companies 

navigating this fast-moving field, the 

combination of solid science and 

regulatory expertise has become 

crucial to de-risk innovation and 

accelerate time to market. 

Several factors may explain why 

postbiotics are gaining traction 

among researchers, regulators, and 

industry leaders alike. Firstly, human 

intervention trials, particularly with 

heat-treated strains and/or their 

components, have reported benefits 

not only in gut health but also in 

areas far beyond, such as endurance, 

reduced fatigue, and stress (2). In fact, 

clinical trials have often shown that 

postbiotics are similarly effective as 

their live counterparts, probiotics, in 

supporting gut, immune, metabolic, 

and even mental health (1,3). This 

broadens the narrative from “gut 


Ingredients 

health only” to a more holistic story 

spanning immune, metabolic, muscle 

and even mental health. Some 

postbiotics even link into the growing 

interest in GLP-1 agonists, appetite 

regulation and metabolic outcomes (4), 

further increasing relevance. Secondly, 

unlike probiotics, postbiotics cannot 

replicate in the body. This eliminates 

risks such as sepsis, fungaemia, or the 

transfer of antibiotic resistance (5). 

Regulatory experience also suggests 

that achieving safety approval for 

inanimate bacteria may be more 

straightforward than for live organisms. 

Indeed, the European Food Safety 

Authority (EFSA) has already issued 

positive safety assessments for 

inactivated Bacteroides xylanisolvens 

and Akkermansia muciniphila preparations, 

both now authorized for use 

in the EU. Thirdly, heat stability and pH 

tolerance mean postbiotics withstand 

processing conditions that would 

otherwise destroy live microbes. 

This opens opportunities in baked 

goods, bars, and shelf-stable 

beverages, while reducing cold chain 

costs. Their ease of standardization, 

storage, and transport further 

enhances their commercial appeal. 

Despite this promise, postbiotic 

innovation is not without hurdles. 

Transitioning from the well-established 

“CFU” count used for probiotics to 

meaningful units for inactivated biomass 

(such as mg of standardized biomass or 

total cell equivalents) requires validated 

enumeration methods and strict batch 

consistency. The solution lies in setting 

clear inactivation parameters, release 

specifications tied to biomarkers, and 

claim language aligned with clinical 

evidence. 

Formulators must also address sensory 

challenges: even heat-killed cells can 

impact mouthfeel or beverage clarity. 

Advances in strain selection, particle 

size optimization, microencapsulation, 

and light filtration are already providing 

solutions, with several beverage-ready 

postbiotics now commercially available. 

Finally, companies should resist the 

temptation to extrapolate probiotic 

data to postbiotic formats. Instead, 

successful innovation will be anchored in 

human evidence specifically generated 

with postbiotics. From a regulatory 

standpoint, this distinction is crucial: in 

the EU, use of the term “postbiotic” in 

foods or supplements will likely require 

EFSA-approved health claims and 

systematic novel food applications. 

Strategic guidance on claim 

substantiation and dossier preparation 

is therefore becoming a key enabler for 

companies aiming to enter this space. 

Postbiotics are already making 

their mark across diverse product 

categories globally. Fermented infant 

formulas containing the postbiotic 

human milk oligosaccharide 3-GL, 

children’s drinks with heat-killed 

Lacticaseibacillus paracasei, and 

nutritional supplements with 

Akkermansia muciniphila are just a 

few examples. Multinationals such 

as Nestlé and Danone, alongside 

small and medium-sized enterprises 

and agile start-ups, are actively 

commercializing postbiotic-containing 

formulas, yoghurts, sports beverages, 

ready-to-drink formats. Even nutritional 

drinks for the health ageing 

population are nowadays present 

on the market. These examples 

illustrate how scientific findings can 

be translated into real-world products 

when supported by the right evidence 

base and innovation strategy. 

What is particularly striking is the 

move toward combination products. 

Some launches now include blends of 

postbiotics with or without other biotics 

or bioactives, reflecting both scientific 

insights and consumer demand for multibenefit 

solutions. This is consistent with 

ongoing clinical trials exploring mixes for 

synergistic effects across gut, immune, 

brain, and muscle health. 

Looking ahead, several promising 

frontiers are emerging for postbiotics. 


11

Ingredients 

Early evidence points to benefits 

in brain health, particularly in areas 

such as mood, stress, and anxiety— 

highly relevant in today’s fast-paced 

lifestyle. Muscle health is another area 

attracting growing interest, with studies 

focusing on endurance, strength, and 

muscle mass outcomes not only for 

athletes but also for the healthy ageing 

population. In addition, combinatorial 

approaches are gaining momentum, 

where postbiotics are paired with 

other biotics or functional bioactives to 

achieve product differentiation, broader 

health coverage, and stronger market 

positioning. 

These directions align seamlessly with 

consumer expectations for holistic 

wellness solutions that go beyond 

gut health alone addressing immune, 

metabolic, brain, muscle, or skin health. 

Postbiotics have evolved from a niche 

curiosity into a more robust, evidencebased 

platform for innovation. They 

are backed by rapidly expanding 

human evidence, with manufacturing 

advantages and suitable for diverse 

product formats, from infant formula 

to sports nutrition and active ageing 

solutions. 

For food and beverage leaders, the 

opportunity is twofold: respond to 

the science-driven demand for safe, 

effective biotics and leverage the 

versatility of postbiotics to expand 

into new health territories and 

formats. As research accelerates 

and consumer awareness grows, 

the coming years will likely see 

postbiotics move from “emerging” to 

“essential” in the functional nutrition 

toolbox. For innovators aiming to 

capture this momentum, partnering 

with experienced nutrition science 

consultancies can help bridge the 

gap between cutting-edge research, 

regulatory compliance, and successful 

product launches. 

fmt 


https://esi4u.nl 

References and notes 

1. Salminen, S.; Collado, M.C.; Endo, A.; Hill, C.; 

Lebeer, S.; Quigley, E.M.M.; Sanders, M.E.; Shamir, 

R.; Swann, J.R.; Szajewska, H.; et al. 

The International Scientific Association of 

Probiotics and Prebiotics (ISAPP) Consensus 

Statement on the Definition and Scope of Postbiotics. 

Nat Rev Gastroenterol Hepatol 2021, 

18, 649–667 

2. Kerksick, C.M.; Moon, J.M.; Jäger, R. It’s 

Dead! Can Postbiotics Really Help Performance 

and Recovery? A Systematic Review. 

Nutrients 2024, 16, 720 

3. Amobonye, A.; Brynita Pillay, ·; Hlope, F.; 

Stella, ·; Asong, T.; Santhosh Pillai, Postbiotics: 

An Insightful Review of the Latest Category in 

Functional 

Biotics. World Journal of Microbiology and Biotechnology 

2025 41:8 2025, 41, 1–30. 

4. Wu, W.; Chen, Z.; Han, J.; Qian, L.; Wang, W.; 

Lei, J.; Wang, H. Endocrine, Genetic, and Microbiome 

Nexus of Obesity and Potential Role 

of Postbiotics: A Narrative Review. Eating and 

Weight Disorders 2023, 28, 84 

5. Calvanese, C.M.; Villani, F.; Ercolini, D.; De Filippis, 

F. Postbiotics versus Probiotics: Possible 

New Allies for Human Health. Food Research 

International 2025, 217, 116869 


Ingredients 

New Standard for Vegan & Vegetarian 

Jellies & Gums 

A starch-based innovation that brings gelatin-like performance to confectionery applications 

The Emsland Group introduces Emjel® 

LC 15, a new-generation functional 

starch that transforms the way 

manufacturers produce vegan and 

vegetarian confectionery. Designed to 

bridge the long-standing gap between 

starch and gelatin systems, Emjel® LC 

15 enables atmospheric cooking — 

delivering the same processing ease 

traditionally associated with gelatin, 

now in a fully plant-based solution. 

Conventional starch-based jellies 

require high cooking temperatures 

and complex processing conditions 

to achieve full gelatinization and 

the desired texture. Gelatin, on the 

other hand, works efficiently under 

atmospheric conditions, making 

production simpler and gentler on 

sensitive ingredients. Until now, this 

difference has limited the use of 

starches in premium jelly and gum 

applications. Emjel® LC 15 changes 

that. 

With this innovation, manufacturers can 

produce gelatin-free products without 

switching to pressure or vacuum cooking 

systems — while achieving the smooth, 

elastic texture and clear appearance 

consumers expect from high-quality 

confectionery such as gums and jellies. 

At the same time, these products enjoy 

improved thermostability, maintaining 

their structure even at elevated 

temperatures where gelatin-based 

products may soften or melt. 

With Emjel® LC 15, confectionery 

producers can: 

• Produce gelatin-free jellies under 

atmospheric conditions — no need 

for pressure or vacuum cooking 

systems, also suitable for starchless 

moulding 

• Achieve gelatin-like quality with a 

smooth, elastic texture and clear 

appearance 

• Improve product thermostability, 

ensuring better resistance to heat 

compared to gelatin-based recipes 

• Expand into vegan, halal, and kosher 

markets with a fully plant-based 

solution 

• Protect sensitive ingredients such as 

natural flavors, colors, and vitamins 

thanks to gentler processing 

• Reduce energy consumption 

and costs through lower cooking 

temperatures 

Redefining what’s possible in jelly 

and gum production, Emjel® LC 15 

delivers the processing advantages 

of gelatin combined with the benefits 

of a starch-based, plant-derived 

ingredient. The result: modern, gelatinfree 

confectionery that meets today’s 

technical, economic, and consumer 

demands — while offering superior 

stability in real-world conditions. fmt 


www.emsland-group.de/en/ 


13

Ingredients 

Flavor of the Year 2026 Captures a 

Global Desire for Warmth and Freshness 

The international company dsmfirmenich, 

innovators in nutrition, 

health, and beauty, has announced 

‘Frosted Star Anise’ as its Flavor of the 

Year for 2026. This forward-thinking 

flavor draws from the Pantone Color 

of the Year 2026: ‘PANTONE 11-4201 

Cloud Dancer’, a lofty white hue which 

inspired dsm-firmenich to elevate both 

an ingredient and a feeling as the 2026 

Flavor of the Year. Together, these two 

emotional indicators reflect a growing 

global desire for calm in an increasingly 

fast-paced world. 

‘Frosted Star Anise’ combines the 

comforting warmth of star anise with 

a cool, frosted twist. This distinctive 

pairing is more than flavorful—it 

represents a dual aspiration: peace 

and tranquility, embodied by star anise, 

and revitalization, captured in the 

refreshing frosted element. 

“Innovation and cultural insight are 

at the heart of what we do at dsmfirmenich,” 

said Maurizio Clementi, 

EVP for Taste. “Building on star anise’s 

quiet rise and the growing fascination 

with cooling and other trigeminal 

sensations, ‘Frosted Star Anise’ fulfills 

today’s craving for balance and a 

breath of fresh air.” 

A flavor with many dimensions 

Star anise is a striking, star-shaped 

spice with a sweet-spicy profile and 

notes of licorice, clove, and cinnamon. 

It features in global cuisines—from 

Vietnamese pho to Moroccan tagine 

to Mexican café de olla to Chinese 

five-spice-inspired blends—and in 

comforting classics like chai, mulled 

wine, and jams. It also shines in 

adventurous applications such as 

root beer floats, BBQ sauce, and 

confectionery and savory dishes 

where it adds complexity and aromatic 

depth. 

The “frosted” element introduces 

cooling sensations through ingredients 

like mint or advanced technologies 

such as dsm-firmenich’s freezestorm. 

“Cooling isn’t a taste—it’s a complex 

sensation triggered by temperaturesensitive 

receptors,” explained Jeffrey 

Schmoyer, VP Human Insights, 

Taste, Texture & Health. “These 

trigeminal sensations—which also 

include spiciness, warming, and 

numbing—enhance flavor in exciting, 

multidimensional ways.” 

Flavor innovation rooted in 

consumer and cultural insights 

To select its Flavor of the Year, 

dsm-firmenich analyzes emerging 

ingredients—including those hiding in 

plain sight. According to the company’s 

analysis of product launch data, nearly 

10,000 products have featured star 

anise as an ingredient over the past 

decade, yet only 10% highlighted 

this fact front-of-pack—a trend now 

shifting as the profile of star anise 

rises in awareness. Additionally, dsmfirmenich’s 

global survey of ingredient 

perception reveals that while twothirds 

of consumers recognize star 

anise, only 34% have reportedly 

tasted it—an opportunity for brands 

to introduce and shape how the flavor 

is experienced. Notably, star anise is 

gaining traction in hot and alcoholic 

drinks—categories that often signal 

future flavor trends. 

“Star anise is a ‘secret weapon’— 

ubiquitous yet underappreciated,” 

said Schmoyer. “It’s time this versatile 

ingredient gets the attention it 

deserves.” 

Cooling and frosted elements are also 

trending, especially in beverages, but 

increasingly in other categories—like 

refreshing jellies, shaved ice, and 

chilled soups—and even in beauty and 

home care, where “frosted” conveys 

elegance and uplifting freshness. 

Leading the way: flavor as an 

emotional experience 

Whether introducing trigeminal 

sensations that bring exciting 

new tastes, offering ingredient 

solutions for enhanced nutritional 

functionality, or identifying flavor 

opportunities that many overlook, 

dsm-firmenich is uniquely positioned 

to understand—and deliver—what 

consumers demand from their food 

and beverages today. 

“Flavor of the Year is more than a taste— 

it embodies cultural sentiment and 

emerging trends,” added Clementi. “It’s 

an astute sense of ‘what’s next,’ distilled 

into an experience that resonates 

emotionally with consumers. That’s at 

the heart of what we do every day.” fmt 

www.dsm-firmenich.com/ 

2026-frosted-star-anise 


Ingredients 

Technology & Marketing 

International Magazine May 2026 ISSN 2628-5851 

International Magazine September 2025 ISSN 2628-5851 

Technology & Marketing 3/25 

Technology & Marketing 2/26 

International Magazine March 2026 ISSN 2628-5851 

Technology & Marketing 

1/26 

Ingredients: Palatability in Wet Pet Food, Organic Antioxidants, Plant based Diets, Protein 

Processing: Performance & Flexibility Growth, Trends in Cutting Applications 

Packaging: Sustainable Snacks, Recyclable Pouches, Driving Innovations 

Marketing: Love to Pets from Ukraine, Fi Europe 2025, Zoomark 2025, Interzoo 2026 

Ingredients: Proteins, Vitamins, Stabalization, Plant Extracts 

Processing: Drying, Mixing & Weighing, Cooking, Testing 

Packaging: Can, Pouches, Bags, Sacks, Labelling, PET Update 

Marketing: Global Pet Expo, Orlando, USA; Interzoo, Nuremberg, Germany 

Ingredients: Proteins, Vitamins, Stabalization, Plant Extracts 

Processing: Drying, Mixing & Weighing, Cooking, Testing 

Packaging: Can, Pouches, Bags, Sacks, Labelling, PET Update 

Marketing: Global Pet Expo, Orlando, USA; Interzoo, Nuremberg, Germany 

Free trial issue at food@harnisch.com 

The magazine PetFood PRO has grown out of a conviction 

and wish to underline the high level of quality and care in the 

manufacture of pet food, through the choice of ingredients, 

choice of technology and choice of packaging materials. We 

will endeavour to present this in an informative way, through 

a reader-friendly style and with a marketing perspective. 

www.petfoodpro-mag.com 


15

Ingredients 

Calling all Nutraceutical Innovators 

Vitafoods Europe Innovation Awards 

return in 2026 

Following a successful first edition 

in 2025, Informa Markets has 

announced the return of the Vitafoods 

Europe Innovation Awards to 

celebrate the nutraceutical industry’s 

most exciting and groundbreaking 

advancements. Serving as a key 

platform for recognizing nutraceutical 

excellence, the awards will take place 

during Vitafoods Europe 2026 on 

5 May, once again spotlighting the 

outstanding ingredients, finished 

products, and sustainable initiatives 

transforming the global nutraceutical 

landscape. 

Applications are now open until 

27 February, after which a panel of 

industry-leading judges will review 

submissions and select a shortlist of 

finalists in March. Finalists will then be 

invited to pitch their innovations live 

in Barcelona the day before Vitafoods 

Europe opens its doors, with winners 

revealed at an exclusive awards 

ceremony during the event. 

A platform for innovation and 

industry leadership 

“The outstanding standard of 

last years’ award entries were a 

true testament to the creativity 

and innovative thinking shaping 

nutraceuticals,” says Gareth Baguley, 

Brand Director at Informa Markets. 

“Not only did the 2025 awards 

highlight breakthrough solutions 

and meaningful initiatives, they also 

showcased the collaborative spirit 

that’s central to the community.As 

the nutraceutical industry continues 

to grow and pioneer new ideas, we’re 

proud to be bringing the awards back 

and building on the success of the 

inaugural edition. We’d like to welcome 

all those eligible to enter, and we’re 

already looking forward to celebrating 

the innovations moving nutraceuticals 

forward together!” 

From vision to victory 

Entries are open to all Vitafoods 

Europe 2026 exhibitors, with entrants 

encouraged to spotlight innovations 


Ingredients 

launched within the past two years. 

The awards will cover a wide range of 

categories, from finished products to 

specific health areas such as sports 

nutrition, immune and gut health, 

as well as healthy ageing. Plus, for 

2026, two brand new categories will 

reflect major market shifts, including 

weight management – driven by the 

rise of GLP-1s – and nutricosmetic 

ingredients, highlighting innovations 

shaping these fast-growing sectors. 

In addition, the Diversity & Inclusion 

award is open to all companies, 

including non-exhibitors, which are 

leading the way in creating inclusive 

workplaces within the industry. The 

full list of 2026 award categories 

include: 

Sports Nutrition and Active Lifestyle 

Ingredient; Immune and Gut Health 

Ingredient; Cognitive and Emotional 

Health Ingredient; Healthy Ageing 

Ingredient; Weight Management 

Ingredient; Nutricosmetic Ingredient; 

Most Innovative Consumer-ready 

Nutraceutical Finished Product; 

Diversity & Inclusion; Sustainability 

Entries will be evaluated by an 

independent panel of industry experts 

– once again chaired by Prof. Colin 

Dennis, Chair of the Board of Trustees 

at IFIS Publishing – alongside leading 

specialists in scientific research, 

regulation, market insights and 

product development. 

Winners of the Vitafoods Europe 

Innovation Awards will be presented 

with trophies during the awards 

ceremony, plus will benefit from 

enhanced visibility online and onsite 

at the 2026 event. They will 

also receive a webinar sponsorship 

package, courtesy of one of the award 

sponsors, Smartcore. 

fmt 


www.vitafoods.eu.com 


17

Processing 

From Shell to Shelf: Top Tips for 

Processing Egg Products 

Eggs are one of nature’s most nutrient-dense foods, containing 

high quality protein as well as being naturally rich in vitamin D, B2 

(riboflavin), vitamin B12, iodine, selenium, and several other essential 

dietary vitamins and minerals. It’s therefore unsurprising that they are 

one of the world’s most popular foods. 

By Matt Hale 

The Netherlands tops the global egg 

consumption stakes (per person) by 

some margin, followed by Hong Kong, 

China, Mexico and the Maldives1. As 

you would eggs-pect (sorry!), thanks 

to their great natural packaging, the 

majority of eggs are supplied in their 

shells, but depending on country and 

market, the demand for liquid egg 

products remains strong, accounting 

for 17% of the UK market2, and 29% 

in the US3 last year. For safety and 

product longevity, most liquid egg 

products are pasteurized (sometimes 

known as Extended Shelf Life, or ESL, 

egg products). 

Challenging characteristics 

Processing eggs involves a number of 

key cooling and heating processes to 

maintain product quality and safety, 

as well as maximize shelf life, so 

choosing the right heat exchangers 

and processing systems is essential. 

Eggs are not only highly perishable, 

but also contain a complex mixture of 

heat-sensitive proteins, fats, vitamins 

and minerals. Furthermore, they are 

comprised of both white and yolk, each 

of which have different textural and 

nutritional characteristics. 

Fresh eggs have a thick white and a 

raised yolk. Over time, the white thins 

and the yolk spreads and enlarges as 

water passes through the membrane 

from the white into the yolk. Because 

of this, eggs need to be refrigerated 

and processed quickly, and one of 

the key stages in the production of 

liquid egg is to cool the product to 

around 5 °C or less immediately after 

breaking and filtering to prevent 

further bacterial growth. The contents 

of an egg are essentially sterile 

until broken, so one of the aims of 

processing is to reduce or eliminate 

any bacteria or contamination which 

may be introduced once the egg is 

cracked. Liquid whole egg and yolk 

should be held at or below 4 °C, and 

egg whites below 7 °C, meaning that 

heat exchangers (such as the HRS MI 

Series) are crucial in egg processing. 

Matt Hale, Global Key Account Director, HRS 

Heat Exchangers 

Key pasteurization considerations 

The other crucial thermal process 

for producing liquid egg products 

is UHT pasteurization. However, 

while the white and yolk are distinct 

components, when mixed, they 

interact mutually – for example, egg 

white is denatured at 58 °C while 

yolk is denatured at 65 °C. These 

low temperatures can make it hard 

to aseptically process natural liquid 

egg products, so in many cases eggs 

are cooked before the minimum 

time and temperature required for 

pasteurization has been achieved. 

Egg whites and yolks each have different textural 

and nutritional characteristics, and are 

denatured at different temperatures 

Photos: HRS Heat Exchangers 


Processing 

Corrugated tube heat exchangers such as the HRS MI Series, are ideal for pasteurising liquid egg and other egg products 

Pasteurization can induce a number of 

unwanted effects, however, including 

gel formation and softening of the 

yolk, or irreversible denaturation 

of the proteins and changes to 

appearance. If not handled correctly, 

thermal pasteurization can decrease 

protein content, change physical 

characteristics such as texture and 

color, and increase product viscosity. 

Choosing the right pasteurization 

regime and equipment is therefore 

vital to minimize and prevent such 

unwanted effects. 

Various time and temperature regimes 

are used to pasteurize eggs depending 

on the product, which could be whole 

egg; separated egg (whites or yolks); 

or a treated product, like salted yolk. 

Each product type presents a different 

challenge in terms of viscosity, and 

products with added salt also introduce 

a higher likelihood of equipment 

degradation or corrosion. 

Despite these difficulties, there are 

several benefits of pasteurization, 

including food safety, product 

uniformity and improved shelf life. 

Depending on the exact combination of 

treatment time and temperature used, 

it may be possible to produce a shelf 

life of up to 16 weeks for refrigerated 

liquid egg products. 

The benefits of corrugated tubes 

Historically, plate heat exchangers have 

been typically used to pasteurize egg 

products, but these can allow product 

to coagulate on the plate surface. This 

can in turn foul the heat exchanger so 

that frequent cleaning is required to 

maintain operational efficiency, adding 

time, energy and cost to the process 

while reducing production capacity. 

In comparison, corrugated tube heat 

exchangers such as the HRS MI Series, 

are ideal for pasteurizing liquid egg and 

other egg products. The corrugated 

design creates turbulent product flow, 

which reduces fouling and improves 

heat transfer. This means that a smaller 

corrugated tube heat exchanger 

will provide an equivalent (or even 

superior) performance to a similarsized 

smooth tube heat exchanger. 

Where there is greater risk of fouling, or 

where the product needs particularly 

careful handing (for example, with 

some cooked egg products), then the 

gentle action of the HRS Unicus Series 

of reciprocating scraped surface heat 

exchangers (SSHEs) is ideal. 

A final consideration when choosing 

equipment for egg processing is the 

ability to clean-in-place (CIP), which 

is particularly important given the 

physical nature of the product and the 

potential for the formation of harmful 

bacteria. All HRS heat exchangers 

and pasteurization systems are 

designed for efficient, thorough and 

traceable CIP, giving users peace of 

mind in addition to industry-leading 

performance. 

fmt 


www.hrs-heatexchangers.com 

References: 

1https://worldpopulationreview.com/countryrankings/egg-consumption-by-country 

2https://www.egginfo.co.uk/egg-facts-andfigures/industry-information/data 

3 https://unitedegg.com/facts-stats/ 


19

Processing 

Air Jet Cleaning System wins Innovation 

Award at Fi Europe 

Tetra Pak has received the Food 

Manufacturing Innovation Award from Fi 

Europe for its Tetra Pak® Air Jet Cleaning 

System for Powder. The award-winning 

innovation replaces costly and timeconsuming 

manual cleaning-in-place 

(CIP) methods for powder handling 

equipment, with an innovative dry 

approach which can deliver cost savings 

and facilitates quick changeovers 

between recipes. 

Judged by independent industry experts, 

Fi Europe’s Innovation Awards recognize 

innovative food manufacturing or 

packaging equipment that improves 

manufacturing efficiency, reduces waste 

or enhances product safety. Three Tetra 

Pak innovations were named as finalists, 

out of 177 entrants. Also nominated in 

the Food Manufacturing Innovation 

category was the Tetra Pak® Industrial 

Protein Mixer, which addresses the 

costly problem in high-protein beverage 

production: foaming during powder 

mixing, leading to product loss, extended 

downtime, and reliance on defoaming 

agents. 

Tetra Pak was also named a finalist in the 

Future Foodtech Innovation category for 

its Whole oat beverage line, which use 

the whole grain, making it possible to 

produce up to 25% more from the same 

amount of raw material with zero fiber 

waste, and a beverage with 60% more 

protein and around 200% more fiber. 

without water or chemicals, eliminating 

wastewater treatment and reducing 

environmental impact. 

The Tetra Pak® Air Jet Cleaning also 

delivers significant savings by reducing 

cleaning time from 90 minutes to just 

30 minutes per cycle, in turn increasing 

uptime and resulting in net annual 

savings of up to €50,000[1]. Trials 

have shown that the flushing function 

recovers up to 50 liters of product 

per batch, reducing annual product 

losses by up to 52,500 liters 1. By 

reducing product loss and avoiding CIP 

liquids, the system can support both 

resource conservation and clean-label 

production goals. 

It handles a wide range of powders, from 

dairy and nutritional products to plantbased 

and specialty mixes, and works 

for both small batches and large-scale 

production, making it ideal for operations 

with frequent recipe changes as well as 

simplifying allergen management. 

Food producers can analyse and validate 

their powder-formulated products and 

processes at industrial scale at Tetra 

Pak’s Product Development Centre 

for Powder Process and Technology in 

Cholet, France, where the Tetra Pak® 

Air Jet Cleaning System for Powder is 

among the technologies available at the 

pilot plant for testing. 

Francois-Xavier Barbey, Business 

Stream Director, Powder Process and 

Technology PSE Food Solutions at Tetra 

Pak, comments: “We are proud to see 

the Tetra Pak® Air Jet Cleaning System 

recognized as setting a benchmark for 

efficiency and innovation in powder 

handling. Applicable to a range of powders 

and powder-handling equipment, the 

award-winning Tetra Pak® Air Jet Cleaning 

system is a compelling investment for 

producers seeking higher efficiency and 

profitability.” 

TETRA PAK’s central motivation is to 

make food safe and available. It’s why 

they provide advanced food production 

systems. In collaboration with customers 

and suppliers, and driven by more than 

24,000 dedicated employees worldwide, 

the company protects food sustainably 

every day for hundreds of millions of 

people in more than 160 countries. Tetra 

Pak is commited to making food safe 

and available, everywhere and promise 

to protect what’s good: food, people and 

the planet. 

fmt 


www.tetrapak.com 

The winning Tetra Pak® Air Jet Cleaning 

System for Powder addresses the 

challenges of manually cleaning powder 

handling equipment, which can lead to 

downtime, hygiene risks and increased 

costs. Using high-speed compressed air 

jets combined with vacuum extraction, 

the Tetra Pak ® Air Jet Cleaning System for 

Powder removes powder residues from 

all internal surfaces without requiring the 

machine to be opened. This maintains 

a sealed environment and eliminates 

moisture-related microbial growth risks 

associated with liquid cleaning. Unlike 

traditional CIP using liquids, the Tetra 

Pak ® Air Jet Cleaning System operates 

Photo: Tetra Pak team collecting the award, from left to right: Dr. V. Krishnakumar President, GIRACT 

and Awards Judge; Jean-Christophe Margotteau; Hayfa Boussoffara; Christel Casasnova; Professor 

Colin Dennis, Chairman of the Judging Committee. 


Processing 

Dicing and Slicing featured at Food 

Processing Expo 2026 

Urschel, the global leader in food 

processing technology, is headed 

to The California League of Food 

Producers (CLFP) Food Processing 

Expo from February 4-5, 2026. Urschel 

will be featuring two machines this year 

on the Sacramento, Calif. showroom 

floor: the DiversaCut 2110A® Dicer 

with conveyor and the KRONEN GS 

10-2 Slicer to showcase endless food 

processing solutions. 

The ruggedly designed, high 

capacity DiversaCut 2110A® Dicer 

with built-in discharge conveyor 

features an all-encompassing 

system that streamlines usability. 

Built for continuous operation 

and uninterrupted production, the 

DiversaCut 2110A® Dicer delivers 

slices, dices, strips, and shreds at largescale 

capacities for food processors. 

A maximum infeed product of 10″ 

(254 mm) in any dimension allows 

for labor-cost savings and waste 

reduction by eliminating the need to 

precut products. Production-proven 

targeted precision cutting at high 

capabilities is made possible with 

the compact cutting zone. The builtin 

conveyor additionally facilitates 

batch processing into totes or onto 

conveying systems or platforms. 

a sanitary, stainless-steel design 

with the food product zone separate 

from the mechanical zone, sloped 

surfaces and hinged panels to aid in 

washdowns, and a more compact size 

that allows the machine to take up 

limited floor space. 

Visit Urschel at booth #509 during the 

show’s two-day run to learn more on 

how both machines can benefit food 

processors globally. Urschel additionally 

looks forward to another year of 

supporting the Food Processing Expo 

in its mission to grow the international 

food processing sector. 

fmt 


www.urschel.com 

Like this 

shape? 

The multifunctional, belt-fed KRONEN 

GS 10-2 Slicer, which Urschel began 

offering in 2025 alongside other select 

KRONEN commercial/industrial 

processing systems, will also be on 

display at the Food Processing Expo. 

The KRONEN GS 10-2 Slicer boasts 

effective and gentle slicing, dicing, 

shredding, grating, and segmenting 

solutions across many product groups, 

making it an ideal high-capacity cutting 

option for food processors. Product 

enters the machine on a 5″ (125 mm) 

wide built-in flat conveyor that moves 

it toward the rotating cutting knife at 

speeds preset on the keypad, which 

allows for the adjustment of cut 

thickness without having to change 

the knife. Additional features include 

easily interchangeable cutting discs, 

USE OUR TECHNOLOGIES 

TO BOOST YOUR BUSINESS! 

SCHAAF TECHNOLOGIE GMBH 

www.foodextrusion.de 


21

Processing 

The Largest X8 Metal Detector in 

Company History 

Eriez® has manufactured the largest 

X8 Metal Detector in the company’s 

history, marking a major milestone 

for the X8 platform worldwide. The 

detector, produced at the Eriez facility 

in Caerphilly, Wales, UK is one of a pair 

and features a 1,200 x 1,200 mm (47 

x 47 inches) aperture. This landmark 

build expands the capabilities of the 

X8 line while maintaining the precision, 

sensitivity, and reliability that define 

Eriez inspection technology. 

Tom Pickwick, Product Specialist at 

Eriez-Europe, explains, “Whether a 

customer needs a standard compact 

unit or a large custom build, the X8 

delivers the same uncompromising 

accuracy across the product range.” 

He adds, “Our global team is fully 

equipped to support every system 

in our comprehensive inspection 

portfolio.” 

Engineered for leading-edge 

sensitivity, intuitive operation, and 

broad application versatility, the X8 

Metal Detector series is designed to 

perform in food, packaging, plastics, 

recycling, and other processing 

environments. All X8 systems are built 

to the same rigorous performance 

standards, ensuring superb detection 

capability regardless of product size or 

industry application. 

Established in 1942, Eriez is a global 

leader in separation technologies. The 

company’s commitment to innovation 

has positioned them as a driving 

market force in several key technology 

areas, including magnetic separation, 

flotation, metal detection, and material 

handling equipment. The company’s 

1,000+ employees are dedicated to 

providing trusted technical solutions 

to the mining, food, recycling, 

packaging, aggregate, and other 

processing industries. Headquartered 

in Erie, Pennsylvania, USA, Eriez 

designs, manufactures, and markets 

on six continents through 12 wholly 

owned international subsidiaries and 

an extensive sales representative 

network. 

fmt 


www.eriez.com 


Processing 

XXI International Trade Fair 

for Savoury Snacks & Nuts 

FIL EXPO 

Lisbon 

Portugal 

17–18 June 

2026 

Move your 

business 

forward 

at the worldwide fair 

for savoury snacks 

➝ Trends 

➝ Tastes 

➝ Technologies 

➝ Suppliers 

➝ Decision-makers 

➝ Distributors 

Enquiries 

➝ Trade Partners 

veronica@esasnacks.eu 


23 

➝ Customers 

snackex.com

Processing 

Beyond Reheating: How Microwaves Are 

Transforming Modern Food Processing 

Microwave energy has emerged as a powerful tool in modern food processing, changing the way we 

cook, preserve, and package food. What began as an innovation for home kitchens is now driving largescale 

industrial applications—from drying fruits to sterilizing ready-to-eat meals. With rising demand for 

nutritious, minimally processed foods, microwave processing offers a perfect balance of speed, safety, and 

sustainability. 

By Yash Nawale, Priyanka & P. Barnwal 

The Science of Microwaves 

Microwaves are electromagnetic 

waves, typically operating between 300 

MHz and 300 GHz. In food processing, 

the most common frequencies are 

2.45 GHz (for domestic and pilotscale 

use) and 915 MHz (for industrial 

operations). When microwaves 

interact with polar molecules such 

as water or fat, they cause them 

to oscillate rapidly, producing heat 

through molecular friction. This 

volumetric heating ensures that food 

warms evenly throughout—unlike 

conventional methods that heat from 

the surface inward. 

Industrial Applications of 

Microwave Technology 

1. Drying and Dehydration 

Microwave drying drastically shortens 

drying time and reduces energy 

consumption. It helps preserve natural 

color, aroma, and nutrients in foods 

such as fruits, vegetables, herbs, and 

spices. Advanced systems combine 

microwaves with vacuum or infrared 

heating to achieve high-quality dried 

products. For example, microwave– 

vacuum drying is used for heatsensitive 

foods like strawberries and 

mint leaves. 

2. Heating and Cooking 

In industrial kitchens, microwaves 

allow rapid cooking of convenience 

foods while retaining moisture and 

flavor. Compared to boiling or frying, 

microwave cooking minimizes nutrient 

loss and oxidation. Modern food 

plants use conveyor-based microwave 

tunnels for baking cakes, reheating 

ready-to-eat meals, and preparing 

snack foods. 

3. Pasteurization and Sterilization 

Microwave-assisted pasteurization 

and sterilization have become vital for 

ensuring food safety. These systems 

can heat foods in sealed containers, 

maintaining sterility without affecting 

texture or color. Continuous-flow 

microwave sterilizers are now used for 

soups, sauces, milk, and baby foods. 

The technology reduces processing 

time by up to 80% while saving 

significant amounts of water and 

energy. 

4. Thawing and Tempering 

Microwave thawing provides fast, 

uniform defrosting of frozen meat, 

poultry, and seafood. It minimizes drip 

loss and prevents microbial growth. 

Large meat processing units employ 

this technology before grinding or 

cutting operations, ensuring consistent 

product quality. 

5. Blanching and Puffing 

Microwave blanching quickly 

inactivates enzymes in vegetables 

like peas and spinach, preserving 

their green color and crunch. In 

snack production, microwave puffing 

generates light, crispy textures in 

cereals and extruded snacks. 

Sustainability and Energy Efficiency 

Microwave systems are far more 

efficient than traditional steam-based 

methods, which often operate below 

20% efficiency. Since microwaves 

generate heat only within the food, 

there is minimal energy loss. Moreover, 

microwave plants can operate on 

renewable electricity, eliminating the 

need for fossil-fuel boilers. These 

systems also require less water, 

making them ideal for sustainable and 

eco-conscious food production. 

Modern Microwave Equipment 

and Indian Developments 

India has been quick to adopt microwave 

technology for food processing. Several 

national and international players are 

contributing to this shift: 

• SAIREM (France) and Ferrite (USA) 

supply advanced microwave dryers 

and sterilizers for spice and readymeal 

industries in India. 

• Püschner (Germany) and Ampleon 

(Netherlands) have collaborated with 

Indian firms to install continuous- 


Processing 

flow microwave heating systems for 

dairy and beverage processing. 

• Indian manufacturers such as Asha 

Microwave Technologies and Sairem 

India Pvt. Ltd. provide microwave 

dryers for spices, dairy powders, and 

herbal products. 

• Research institutions like ICAR– 

NDRI and CFTRI Mysuru are 

developing hybrid microwave– 

infrared and microwave–vacuum 

systems for milk pasteurization, curd 

drying, and ghee clarification. 

• Startups and automation firms are 

introducing AI-based microwave 

dryers and sensors that adjust 

energy levels dynamically for 

optimized drying. 

Expanding Applications Across 

Food Categories 

• Fruits and Vegetables: Used for 

drying, blanching, and pasteurization 

while preserving nutrients and color. 

• Meat and Seafood: Rapid, uniform 

cooking and thawing minimize 

bacterial growth. 

• Dairy and Beverages: Continuousflow 

microwave systems for milk, 

soups, and juices ensure microbial 

safety with minimal thermal damage. 

• Bakery and Snacks: Microwave 

baking and puffing provide faster 

production cycles and improved 

crispness. 

Challenges and the Road Ahead 

Although microwave processing 

offers many benefits, challenges 

remain—particularly in achieving 

perfect uniformity in large-scale 

systems and developing microwavecompatible 

packaging. However, with 

ongoing research and AI-driven power 

control, these limitations are being 

rapidly overcome. The integration 

of hybrid systems (microwave with 

radio-frequency or infrared) holds 

promise for even greater efficiency and 

precision. 

Conclusion 

From speeding up drying and cooking 

to ensuring safer, more sustainable 

food production, microwaves have 

revolutionized the food industry. In 

India, their adoption across dairy, 

meat, and fruit sectors is a testament 

to how science can power innovation. 

As equipment advances and costs 

drop, microwave technology is poised 

to become a cornerstone of modern, 

eco-friendly food processing. fmt 

References 


www.fmtmagazine.in 

Guo, Q., Sun, D.-W., Cheng, J.-H., & Han, Z. (2017). 

Microwave processing techniques and their recent 

applications in the food industry. Trends in 

Food Science & Technology, 67, 236–247. 

Bhunia, K., Tang, J., & Sablani, S. S. (2024). Microwave-based 

sustainable in-container thermal 

pasteurization and sterilization technologies for 

foods. Sustainable Food Technology, 2, 926–944. 

Guzik, P., Kulawik, P., Zając, M., & Migdał, W. 

(2022). Microwave applications in the food industry: 

An overview of recent developments. Critical 

Reviews in Food Science and Nutrition, 62(29), 

7989–8008. 

Salazar-González, C., San Martín-González, M. 

F., López-Malo, A., & Sosa-Morales, M. E. (2012). 

Recent studies related to microwave processing 

of fluid foods. Food and Bioprocess Technology, 

5(1), 31–46. 

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25

Packaging 

interpack 2026: 

Focus of exhibitors at this edition 

The interpack year has started and the processing and packaging industry looks to its global industry 

meeting in 2026 with palpable expectations. In a phase of fundamental decisions – caught between 

regulation, automation and cost pressure – interpack provides the framework for jointly classifying trends, 

technologies and solutions. 

What moves the sector in the 

interpack year 2026? The packaging 

industry continues to undergo 

fundamental change. Artificial 

intelligence, automation and databased 

production models are quickly 

gaining in importance while stricter 

regulations, cost pressure and skilled 

labour shortages as well as geopolitical 

insecurities change boundary 

conditions. But technology advances 

and the rising demand especially for 

pre-packaged food and pharmaceutical 

products also open up new scope for 

companies that selectively invest in 

future-ready solutions. 

In this environment, interpack is of 

particular significance. Some 2,800 

exhibitors will be presenting processing 

and packaging technologies and 

concepts in Düsseldorf from 7 to 13 

May 2026. In terms of content, three 

Hot Topics will set the trade fair scene: 

Smart Manufacturing, Innovative 

Materials and Future Skills. 

Answers across the value chain 

To Monica Cervellati, Corporate 

Communication Manager 

at IMA Group, technical 

advances, materials 

and skills are 

equally in focus: “At 

interpack 2026, IMA 

aims to showcase 

key technological 

innovations shaping the 

processing and packaging industry in 

pharma, medical and food industries. 

Smart manufacturing, new materials 

and futureready skills guide our vision 

of the future. The trade fair is essential 

to showcase technology news, meet 

industry partners and share our vision 

of tomorrow.” IMA is the biggest 

exhibitor at interpack when it comes to 

size with an extensive participation in 

Hall 17. 

Companies are tasked with making 

manufacturing processes more 

stable, flexible and efficient. How 

they can succeed is demonstrated 

by Theegarten-Pactec in Hall 1, 

for instance. “At interpack, we will 

showcase our latest developments in 

automation, digitalisation, and process 

optimisation for packaging technology, 

as usual. All approaches pursue one 

clear goal: enabling 

even greater 

efficiency in 

our customers’ 

processes,” 

explains President 

& CEO Markus 

Rustler. 

The more complex manufacturing 

and packaging processes get, the 

more important holistic line solutions 

become. “Coesia will participate at 

interpack 2026 as the leading partner 

for integrated lines in Food, Personal 

Care and Cosmetics, delivering 

smart and sustainable automation 

that reduces TCO, 

increases efficiency 

and supports longterm 

customer 

relationships,” 

says Alessandro 

Parimbelli, CEO at 

Coesia, which will be 

found in Hall 6. 

Multivac also links efficiency, 

automation and sustainability in its 

trade fair appearance. 

CEO Christian 

Traumann says: 

“As an innovative 

and strong partner 

for processing 

and packaging 

food we will showcase 

added-value solutions that perfectly 

reconcile the current requirements 

made on efficiency, automation, 

digitalization and sustainability – from 

skilled crafts to industry. The focal 

themes here are Smart Packaging and 

Smart Production. Under the motto 

‘Protecting what protects health’ we 

will additionally present solutions for 

industry-specific and individual needs 

of the medical and pharmaceutical 

industries.” 

Caught between regulatory 

requirements, sustainability targets 

and efficiency pressures, companies 

have to re-orient their 

processes. How 

to do this is also 

exemplified by the 

Marchesini Group 

in Hall 15. CEO 

Valerio Soli explains: 

“Sustainability and 

robotics will take centerstage to 

support our customers in implementing 

the PPWR, balancing product safety, 

traceability and material recyclability. 

interpack 2026 will be an important 

opportunity for the Marchesini Group 

to showcase cutting-edge aseptic 

packaging solutions together with AST.” 

Hygiene and efficiency in food 

processing 

Product safety and hygiene is a 

recurring theme offering many new 

approaches. “Cleanability and resource 

efficiency are becoming decisive 

factors for manufacturers facing 

stricter requirements on food safety, 

sustainability and operational efficiency. 

Interpack is an important 

platform for discussing 

how technology 

can support these 

demands in practice,” 

says Gitte Svenstrup, 

Head of Strategy at 

Aasted. The company can 

be found in Hall 1. 

26 

food Marketing & Technology • February 2026

Packaging 

Sollich and Chocotech will showcase 

innovations at interpack 2026 that 

make confectionary production more 

efficient, hygienic and connected. “Our 

aim: to show customers how we shape 

the future with smart technologies 

and optimised processes. interpack 

offers precisely the right platform to 

do so. The Sollich and Chocotec team 

looks forward to an in-depth 

exchange at our exhibits 

at our exhibition 

stand in Hall 3,” says 

Klaus-Dietrich 

Franzmeier, Board 

Member at Sollich KG. 

Innovations in 

packages and packaging media 

However, the trade fair is not only 

determined by machinery. Boasting 

well over 1,000 exhibitors the packaging 

media segment of interpack 2026 is 

the world’s biggest of its kind. One 

exhibitor in this segment is Metsä Board 

in Hall 8a: “Regulation and changing 

consumer preferences are driving 

demand for fossil-free and recyclable 

packaging materials. A key focus for 

us at interpack is the development of 

lightweight cartonboard solutions with 

a reduced carbon footprint, particularly 

for food and pharma packaging. Through 

our daily 360 Services workshops, we 

demonstrate practical, easy-to-recycle 

packaging design solutions and how 

brand owners can work to 

reduce their Scope 

3 emissions,” says 

Erja Hyrsky, SVP, 

Commercial 

Operations at 

Metsä Board, announcing 

the trade 

fair appearance. 

“Packaging solutions are increasingly 

driven by sustainability requirements, 

regulatory readiness and operational 

efficiency,” says 

Francesco Giannolo, 

Vice President, 

Commercial 

Consumer Packaging, 

EMEA/ 

APAC at Sonoco, 

describing current developments. 

“Regulatory readiness has become a 

decisive factor in packaging decisions, 

pushing brands to prioritise solutions 

with clear recycling pathways 

and long-term compliance across 

markets. This shift calls for partners 

who can combine sustainability 

with real industrial expertise. With 

a long-standing leadership position 

in sustainable packaging and strong 

capabilities in both rigid paper and 

metal packaging, Sonoco Consumer 

Packaging empowers brands to make 

confident, future-ready choices.” 

The interpack Exhibitor and Product 

Database will be constantly added to with 

product news and further information 

until the trade fair. 

fmt 


www.interpack.com 

food Marketing & Technology • February 2026 27

Packaging 

Improving Transport Efficiency and 

Reducing Emissions with Reusable 

Active Lock Crates 

Fiordelisi, a leading Italian specialist in 

sun-dried and semi-dried vegetables, 

has strengthened the efficiency and 

sustainability of its logistics operations 

by partnering with Tosca, a global 

leader in reusable plastic packaging and 

pooling solutions. By introducing Tosca’s 

reusable Active Lock Crates across 

its multi-site operation, Fiordelisi has 

increased storage capacity, transported 

more product per truck, and reduced 

transport-related emissions. 

Based in Puglia in southern Italy, 

Fiordelisi manages its entire 

value chain – from cultivation 

to processing – supplying major 

retailers and manufacturers across 

Italy and Europe. With sustainability 

embedded in its long-term strategy, 

the company continually reviews 

its operations to identify ways to 

reduce environmental impact while 

maintaining high quality and cost 

efficiency. 

Improving storage and transport 

efficiency across sites 

Historically, Fiordelisi relied on 

traditional stackable plastic crates to 

move products between production 

sites and for outbound transport. 

These crates took up significant space 

when empty and limited the amount 

of finished product that could be 

loaded onto each truck. For a business 

handling large seasonal volumes of 

sun-dried tomatoes, these constraints 

directly affected operational efficiency, 

transport costs, and emissions. 

Seeking a more efficient and 

sustainable alternative, Fiordelisi 

began evaluating reusable solutions 

that could improve both empty-crate 

logistics and finished-goods transport. 

Tosca’s reusable plastic offered a 

clear opportunity to optimise space, 

reduce waste, and support Fiordelisi’s 

sustainability ambitions. 

Reusable Active Lock Crates 

designed for real operations 

To address these challenges, Tosca 

introduced its reusable plastic Active 

Lock folding crates. Built for durability 

and repeated use, the crates are 

designed to withstand demanding 

food processing environments while 

folding flat when empty. This feature 

dramatically reduces the space 

required for storage and transport of 

empty crates, making them ideally 

suited to Fiordelisi’s multi-site logistics 

flows, while the rigid structure and 

secure locking system help keep 

products stable in transit, reducing 

product damage and shrinkage. 

Beyond operational performance, 

Tosca’s pooling and reuse model 

supports a circular approach to 

packaging. The plastic crates are reused 

multiple times, reducing reliance 

on single-use packaging, lowering 

waste volumes, and helping Fiordelisi 

prepare for evolving regulatory and 

28 


Packaging 

PROCESS TECHNOLOGY&COMPONENTS 

© Aerzen 

The cross-sectoral media platform 

for suppliers and users in two languages: 

German and English 

GREEN EFFICIENT TECHNOLOGIES 

DE 1/25 

Exclusive information around the pump 

and compressor industry as well as 

systems and components 

Wasserstoff und Prozesstechnik 

Energie- und Wärmenetzwerke Speichertechnik 

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Developments and trends 

First-hand future technology 

Targeted at international trade 

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Unabhängiges Fachmagazin für richtungsweisende Technologien 

New since 2022: 

„Green Effi cient Technologies“ 

is published 4 times a year 

food Marketing & Technology • February 2026 29 

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Packaging 

sustainability requirements, such as 

PPWR. 

“Our reusable packaging and pooling 

model is designed to reduce waste, cut 

emissions, and improve performance 

in real-world operations,” said Marco 

Mangano, Sales Manager – Retail, 

Tosca. “Fiordelisi is a strong example 

of how these benefits come together in 

practice.” 

Measurable gains in efficiency, 

cost, and sustainability 

Since switching to Tosca’s Active 

Lock Crates, Fiordelisi has recorded 

clear operational improvements. The 

foldable design allows the company 

to store five times more empty crates 

in the same space, significantly 

optimising warehouse capacity and 

reducing internal handling. 

Transport efficiency has also increased 

substantially. Fiordelisi can now load 

560 additional filled crates per truck 

compared with its previous packaging 

solution. This equates to more than 

one extra tonne of sun-dried tomatoes 

per shipment, improving cost efficiency 

while reducing the number of journeys 

required. 

“Being able to send over a tonne more 

product on the same truck makes 

our transport both more efficient and 

more sustainable,” Antonio Fiordelisi, 

General Manager at Fiordelisi 

explained. “We reduce the number of 

trips and the emissions linked to them.” 

“When you can transport more product 

in the same space, you spend less, 

generate less waste, and emit less CO₂. 

These are tangible, measurable benefits 

that reusable packaging delivers,” 

said Gianpaolo Mezzanotte, Managing 

Director Southern Europe at Tosca. 

A partnership focused on 

continuous improvement 

Looking ahead, Fiordelisi expects 

efficiency and sustainability to remain 

top priorities and views Tosca as a 

Marco Mangano_Tosca 

long-term partner in that journey. 

“Tosca brings us efficient, consistent, 

and reliable packaging solutions,” 

the company noted. “The quality is 

excellent, the solutions are efficient, 

and the cost-to-quality ratio is very 

good.” 

“Fiordelisi is proactive in improving 

both supply chain performance and 

sustainability. Tosca are proud to 

support them with reusable solutions 

that help deliver operational, 

30 


Packaging 

economic, and environmental value,” 

said Gianpaolo Mezzanotte. 

Together, Fiordelisi and Tosca are 

demonstrating how well-designed 

reusable packaging can deliver 

measurable improvements in efficiency, 

cost control, and sustainability across 

food supply chains. 

About Tosca 

Tosca is a global leader in reusable 

plastic packaging and performance 

pooling solutions. Committed to driving 

sustainability and innovation across 

industries, Tosca focuses on supplying 

innovative packaging solutions for a 

wide variety of industries 

Tosca’s end-to-end pooling capabilities 

offer a smart and sustainable solution 

for growers, suppliers, and retailers. 

By utilising reusable containers and 

pallets, Tosca not only reduces costs 

but also enhances supply chain 

performance. 

fmt 


www.toscaltd.com. 


Packaging 

Flexibility in Manufacturing: 

How Modular Conveyor Systems Support Agile Production in Food and Beverage Applications 

By Marcie Palmer, Marketing Manager at Dynamic Conveyor 

In a manufacturing environment 

defined by frequent change, 

operational flexibility is now a 

competitive necessity. Product lines 

shift frequently, facility layouts change, 

and customer demands can pivot 

overnight. For operations leaders, one 

of the most essential components of 

flexibility is the conveyor system. Once 

viewed as a static component of plant 

infrastructure, conveyors have evolved 

into highly configurable tools that 

can support rapid change, streamline 

processes, and drive long-term cost 

savings. 

This shift is being driven by the rise 

of modular conveyor systems— 

customizable, 

reconfigurable 

platforms that adapt alongside 

production needs. Unlike traditional 

fixed systems that require substantial 

effort to modify, modular conveyors 

are designed to change with minimal 

downtime, labor, or capital expense. 

The Flexibility Imperative 

Traditional conveyor systems, while 

robust, often lack the adaptability 

necessary for modern manufacturing 

in food and beverage applications. In 

DynaClean Modular Conveyor 

the past, introducing new product lines 

or adjusting production cells typically 

meant costly and disruptive overhauls. 

Modular conveyor systems solve 

these problems by enabling users 

to easily add, remove, or rearrange 

components. 

Labor challenges underscore the need 

for flexibility. With labor costs rising 

and high turnover, manufacturers 

need systems that reduce manual 

labor and simplify training. Modular 

conveyors minimize downtime through 

quick reconfigurations and automate 

product handling. 

Additionally, modular conveyors 

can be precisely tailored to product 

specifications. For example, a 

production line initially designed 

with flat conveyors can integrate 

incline modules to maximize space 

utilization or adapt to new equipment 

configurations. It is helpful to think of 

these modular systems as “building 

blocks,” allowing manufacturers to 

incrementally adapt their infrastructure 

without a major overhaul, improving 

manufacturing efficiency and reducing 

waste. 

Maintenance, Cost, and Safety 

Benefits 

A key advantage of modular systems 

is their ease of maintenance. 

Components are typically off-theshelf, 

enabling rapid replacement 

and minimal downtime. Parts 

standardization significantly reduces 

maintenance and inventory costs, and 

manufacturers benefit from volume 

pricing and straightforward spare parts 

management, enhancing the overall 

cost-effectiveness of these systems. 

Equally important, modular systems 

deliver significant safety benefits. 

Modular conveyor systems inherently 

reduce ergonomic risks by automating 

tasks traditionally performed manually. 

Modular systems mitigate pinch points 

while protective covers, hoppers, and 

modular safety accessories minimize 

injury risks. Conveyor systems can be 

made to comply with the specifications 

of OSHA, UL, NFPA ensuring the 

equipment meets local regulatory 

requirements and your company’s 

production needs. 

Supporting Smarter Automation 

As automation expands across 

industries, modular conveyors have 

become essential for flexible, futureready 

production lines in food and 

beverage industries. Their value lies 

in both their ability to adapt quickly 

to new processes and the range of 

accessories that enable seamless 

integration with automated systems. 

Modular conveyors with plug-andplay 

controls and accessories, such 

as metal detectors, hoppers, chutes, 

ionizers, and reject arms, can be 

easily configured for new products or 

regulatory needs. For example, hoppers 

and chutes help food processors 

contain and guide product, reducing 

spillage and cross-contamination, 

while metal detectors in plastic lines 

prevent contaminants from damaging 

downstream equipment. Belt options 

32 


Packaging 

like anti-static or easy-release 

surfaces, allow facilities to handle 

diverse products and fit conveyors into 

tight areas with changing production 

layouts. 

These accessories address real 

operational challenges. Additional 

automation accessories such as 

integrating sensors and vision systems 

enables automated quality checks, 

such as counting, leak detection, or 

short-shot detection, supporting onepiece 

flow and reducing defects. 

By enabling quick adaptation, whether 

adding a cooling fan, swapping a belt, 

or installing a diverting arm, modular 

conveyors help operators maintain 

productivity and meet KPIs. Seamless 

integration with automation also 

supports real-time data flow, predictive 

maintenance, and Corporate & 

regulatory compliance needs. 

With the right accessories, a conveyor 

becomes more than a transport toolit’s 

a dynamic platform that helps 

manufacturers optimize efficiency, 

quality, and safety as their operations 

evolve. 

ROI Considerations 

Though modular conveyors may cost 

more upfront than fixed systems, their 

long-term value is greater, especially 

for companies with uncertain or 

seasonal demand. Manufacturers 

DynaClean Z Conveyor 

can build in phases, scaling systems 

as needs grow, which spreads out 

capital costs through fiscal cycles and 

allows for more accurate planning, risk 

mitigation, and adaptability. 

From an engineering perspective, 

modular systems, like those designed 

by Dynamic Conveyor, an industry 

leader in conveyor technology, are 

built on standardized, interchangeable 

modules. This allows engineers to 

quickly reconfigure layouts, add incline 

or decline sections, or adapt to new 

equipment heights by simply inserting 

or removing specific modules-without 

the need for custom fabrication or 

extended downtime. For example, if 

a production process changes from 

handling flat items to taller products, 

engineers can swap in taller flights 

or switch to a different belt surface 

to maintain throughput and product 

integrity. 

Scalability is particularly valuable for 

operations navigating fluctuating 

order volumes or evolving workflows. 

A facility can quickly add modules to 

accommodate peak season demand, or 

reconfigure existing lines to support new 

products-without the disruption and 

expense of a complete system overhaul 

or replacement. This flexibility ensures 

that conveyor investments remain 

aligned with actual business needs, 

reducing the risk of over- or underspending 

on automation infrastructure. 

Maintenance costs also tend to 

be lower with modular systems. 

Standardized, 

off-the-shelf 

components can be quickly replaced, 

minimizing downtime and simplifying 

spare parts management. Many 

modular designs are engineered for 

tool-less maintenance, allowing plant 

staff to perform repairs or adjustments 

without specialized training or lengthy 

shutdowns. For engineers and 

maintenance teams, this means less 

time troubleshooting and more time 

focused on optimizing production. 

Energy efficiency further enhances 

long-term ROI. Modern modular 

conveyors often feature variablespeed 

drives and high-efficiency 

motors, which help reduce energy 

consumption and operating costs over 

the system’s lifecycle. And because 

modular systems can be reconfigured 

or expanded without replacing the 

entire line, the total cost of ownership 

remains lower, even as production 

requirements change. 

For manufacturers evaluating these 

investments, seeking companies 

with decades of experience offers a 

useful benchmark. For more than 30 

years, Dynamic Conveyor has helped 

companies in sectors from plastics 

to food processing realize rapid ROI 

by scaling systems as their needs 

evolve. In one case, a global packaging 

company saved approximately $50,000 

by reconfiguring existing Dynamic 

Conveyor modules to accommodate 

new product sizes, eliminating the 

need for a new system purchase. Other 

clients have reported payback periods 

as short as 12 months, citing labor 

savings, reduced downtime, and the 

ability to adapt quickly to market shifts 

as key drivers of value. 

For businesses looking to optimize 

capital allocation and future-proof 

their operations, modular conveyor 

systems offer a compelling blend 

of cost-effectiveness, operational 

agility, and sustainable value. When 

exploring how to justify ROI for a new or 

expanded conveyor system, engaging 

with an experienced provider early in 

the process can help identify the most 

strategic path forward. 


Packaging 

Food & Beverage: Meeting 

Sanitation and Compliance with 

Modular Flexibility 

In food production, flexibility must be 

matched by uncompromising standards 

for sanitation and compliance. Modular 

conveyors designed for this sector, such 

as Dynamic Conveyor’s DynaClean® 

line, are engineered with food safety 

and rapid changeovers in mind. These 

systems feature tool-less disassembly, 

quick-change belts, and washdownsafe, 

non-absorbent materials that allow 

for thorough cleaning and sanitation 

in minutes-helping processors meet 

strict FDA, USDA, NSF, and BISCC 

requirements. 

A key advantage is the ability to adapt 

layouts as seasonal product lines or 

regulatory requirements change, without 

major capital investment or extended 

downtime. Processors can swap belt 

types for different products or add 

hoppers and chutes to prevent crosscontamination. 

Features like corrosionresistant 

sidewalls and stainless steel 

legs minimize bacterial harborage and 

streamline sanitation. 

A modular approach also supports 

rapid response to recalls or allergencontrol 

events, as conveyors can 

be disassembled, sanitized, and 

reconfigured by plant staff-maximizing 

uptime and minimizing risk. 

Accessories such as metal detectors 

and vision systems can be integrated 

to automate quality checks, while 

adjustable legs and multiple conveyor 

configurations (flat, Z, vertical, radius) 

optimize floor space and adapt to 

evolving plant layouts. 

The Road Ahead: Enabling the Next 

Generation of Manufacturing Agility 

As manufacturing continues its rapid 

evolution, the demand for greater 

flexibility, efficiency, and resilience is 

only accelerating. The convergence of 

automation, digitalization, and datadriven 

decision-making is reshaping how 

factories operate and compete. Modular 

conveyor systems are poised to play a 

pivotal role in this transformation, serving 

as the backbone of agile production 

environments that can adapt to shifting 

markets, emerging technologies, and 

evolving regulatory landscapes. 

The next wave of innovation will see 

conveyors move beyond their traditional 

role as material movers. IoT-enabled 

controls, real-time performance 

monitoring, and seamless integration 

with robotics and smart factory systems 

will empower manufacturers to optimize 

processes, anticipate maintenance 

needs, and respond instantly to new 

opportunities or disruptions. As artificial 

intelligence and advanced analytics 

become more accessible, conveyors will 

increasingly provide actionable insightshelping 

teams improve quality, reduce 

waste, and maximize throughput. 

For operations leaders, the priority 

is clear: invest in infrastructure that 

is not only robust and reliable, but 

also inherently adaptable. Modular 

systems, especially those designed for 

easy reconfiguration, integration, and 

compliance, offer a strategic advantage 

that extends far beyond initial cost 

savings. They enable companies to 

scale, pivot, and innovate without the 

friction and downtime of traditional fixed 

systems. 

Providers with a proven track record in 

modular technology and engineering 

support, such as Dynamic Conveyor, 

are helping manufacturers across 

industries realize these benefits in 

real-world applications. By leveraging 

modularity, automation, and data 

integration, organizations can build 

production environments that are 

ready for whatever comes nextwhether 

it’s a new product launch, a 

regulatory shift, or the next leap in 

smart manufacturing. 

In this new era, the manufacturers 

who thrive will be those who 

prioritize adaptability and continuous 

improvement. Modular conveyor 

systems are more than a response to 

today’s challenges - they are a foundation 

for tomorrow’s opportunities. 

fmt 


www.dynamicconveyor.com 

Processors have reported measurable 

improvements in both efficiency and 

ROI. For example, food packaging lines 

using modular systems have reduced 

cleaning and changeover times 

from hours to minutes, supporting 

high-throughput operations while 

maintaining strict compliance. 

Dynamic Conveyor’s engineering team 

works closely with food manufacturers 

to tailor solutions for each application, 

from initial concept through installation 

and ongoing support-ensuring 

that every system is optimized for 

both today’s needs and tomorrow’s 

challenges. 

34

Events 

Agrofood Nigeria 2026 Ready to Roll 

Policymakers, local manufacturers, 

international technology providers, 

development partners and investors 

are set to drive the next 

phase of Nigeria’s agro-industrial 

transformation, with renewed focus on 

reducing food imports, stabilizing food 

inflation and converting agricultural 

output into scalable, export-ready 

value chains. 

second-largest agricultural exporter 

globally—will serve as the headline 

country. The Dutch participation will 

showcase globally tested solutions in 

food processing, cold-chain logistics, 

horticulture, seed technology, 

packaging and sustainable production 

systems, offering practical pathways 

for scaling Nigeria’s agro-industrial 

capacity. 

Conference and Exhibitor Partner for 

Agrofood Nigeria, Odion Aleobua, said 

the 11th edition marks a decisive shift 

from potential to execution. “Nigeria’s 

agro-industrial future will be shaped by 

policy clarity, private capital, technology 

adoption and trade readiness. Agrofood 

Nigeria is designed as a serious business 

platform where those decisions are 

advanced,” he said. 

The stakeholders will converge at 

the Agrofood Nigeria Tradeshow and 

Conference, where discussions will also 

center on addressing limited processing 

capacity and persistent post-harvest 

losses—challenges that continue to 

constrain value creation, job generation 

and foreign-exchange earnings in a 

sector that contributes over 22 per cent 

to Nigeria’s Gross Domestic Product 

(GDP). 

Now in its 11th edition, the con-ference is 

scheduled to hold from March 24 to 26 

at the Landmark Centre, Victoria Island 

Annex, Lagos. Organized by Fairtrade 

Messe, the event will host exhibitors 

from more than 15 countries, reinforcing 

Agrofood Nigeria’s status as the region’s 

most international, decision-driven 

agro-industrial marketplace. 

The organizers announced that the 

Netherlands—one of the world’s most 

advanced agri-food economies and the 

Key speakers at the conference include 

Bismarck Rewane, Managing 

Director of Financial Derivatives 

Company Limited, and Dr. Yemi Kale, 

Group Chief Economist at Afreximbank. 

They will address issues ranging from 

production efficiency and industrial 

competitiveness to macroeconomic 

trends, food infla-tion, trade, investment 

signals, the African Continental Free 

Trade Area (AfCFTA) and export-led 

industrial growth. 

Speaking on the strategic direction of 

the 2026 edition, Managing Director 

of Fairtrade Messe, Paul Maerz, said 

Nigeria’s food challenge has moved 

beyond production to the urgent need 

for rapid food-system industrialization. 

“Nigeria’s food challenge is no longer 

about production alone, but about how 

quickly the country can industrialize its 

food system, reduce losses, deepen 

processing and meet international 

quality standards.” 

Director-General of NACCIMA the 

Nigerian Association of Chambers 

of Commerce, Industry, Mines and 

Agriculture, Olushola Obadimu, 

described the exhibition as timely, 

especially as the country grapples with 

climate change, rising production costs, 

post-harvest losses and limited market 

access. He stressed the urgent need 

for practical solutions, modern technologies 

and strategic partnerships. 

“Events like Agrofood Nigeria create 

the right environment for meaningful 

conversations to translate into actionable 

outcomes.” 

Similarly, Director-General of the 

Manufacturers Association of Nigeria 

(MAN), Segun Ajayi-Kadir, said the 

exhibition provides a direct and practical 

bridge between Nigerian manufacturers 

and international technology providers. 

The platform supports technology 

acquisition, adoption of global 

standards in food processing and 

packaging, and the strengthening of 

the Made-in-Nigeria brand through 

increased value addition—outcomes 

that directly contribute to economic 

growth, job creation and national food 

security. 

On Lagos Chamber of Commerce 

and Industry’s (LCCI) partnership with 

Fairtrade Messe, LCCI Director-General, 

Dr. Chinyere Almona, said the event 

offers a vital opportunity to unite key 

stakeholders whose collaboration will 

advance food security and significantly 

improve production quality across 

Nigeria’s agricultural value chain. fmt 


www.fairtrade-messe.de 


35

Events 

Djazagro 2026: Must-attend Event for 

Agri-food Exhibitors in Algeria 

Registration for Djazagro 2026 is now 

open. From April 12 to 15, 2026, at the 

Palais des Expositions d’Alger – Safex, 

Algeria, Djazagro will host a new edition 

of this flagship event for the North 

African agri-food industry. 

Over the years, this event has become a 

key reference for industry professionals, 

reflecting the vitality of a market in which 

food production and processing play a 

strategic role. In Algeria, the agri-food 

industries alone account for nearly 50% 

of industrial GDP, a figure that highlights 

both the economic importance of the 

sector and the relevance of Djazagro as 

a driver of growth. 

In 2025, the exhibition brought together 

650 companies and brands from 39 

countries, making it a unique platform for 

commercial, technological and industrial 

exchanges. Each edition attracts 

experts, decision-makers and producers 

seeking new partners and discovering 

innovations to shake the future of the 

regional agri-food value chain. 

A comprehensive offering covering 

the entire agri-food cycle 

One of Djazagro’s key strengths lies in 

the diversity of its offering. The exhibition 

covers the entire food production cycle, 

from processing and transformation to 

packaging, handling, food service and 

ingredients. Exhibitors come to Djazagro 

with three main objectives: meeting new 

customers, strengthening relationships 

with existing partners, and enhancing 

their brand image in the market. 

In 2025, the exhibitor satisfaction survey 

revealed that 89% of exhibitors were 

satisfied with their participation in the 

show. It was also reported that 75% of 

exhibitors were international, confirming 

the global reach of the event and its ability 

to attract industry leaders from around 

the world. This international openness 

encourages the dissemination of 

innovation, the sharing of expertise and 

the creation of long-term partnerships— 

key drivers of growth for the sector. 

Qualified visitors representative of 

the entire industry 

In 2025, Djazagro welcomed 25,000 

professionals, 95% of whom were from 

Algeria. This diverse audience included 

food processing manufacturers, 

distributors, artisan bakers and pastry 

chefs, farmers, as well as players 

from the food service, logistics and 

technical services sectors. Laboratories, 

engineering firms and equipment 

suppliers were also present, highlighting 

the event’s cross-sector nature. 

All visitors share the same objective: 

anticipating sector developments and 

strengthening their competitiveness. 

Most attend Djazagro to discover 

new products and equipment, meet 

suppliers or stay informed about market 

trends. Visitor loyalty is remarkable: 

96% of visitors from the previous edition 

stated their intention to return in 2026, 

demonstrating the quality of exchanges 

and the climate of trust fostered by the 

exhibition. 

Major agri-food players in 

attendance 

Each year, Djazagro attracts leading 

figures from the agri-food landscape. 

Companies present in 2025 included 

ABC Pepsi, a major soft drinks player; 

Biscorima, a biscuit specialist; and 

Boissons ITHRI, a local producer of 

juices and soft drinks. Also present 

were Cebon and Cedelice, renowned 

for their quality food products, as well as 

Cevital and Chocodada, leading Algerian 

references in agri-food processing and 

confectionery respectively. International 

groups such as Coca-Cola and Danone 

stood alongside local companies like 

Conserverie du Maghreb, active in the 

production of canned and processed 

foods. 

The diversity of the exhibition was 

further reflected by the presence 

of emblematic players in vinegar 

production, dairy and biscuit 

manufacturing, including Grande 

Vinaigrerie Constantinoise, Laiterie 

Soummam, Nouvelle Biscuiterie de 

Cherchell, and Magimix de Lezzar. 

The pasta and cereals sector was 

represented by Groupe SIM and Pâtes 

Warda, while the vegetable oils and fats 

segment featured Palmary Sarl Sobco. 

Together, these companies—from dairy 

products to condiments, beverages to 

pasta —illustrate the variety and vitality 

of the industrial fabric represented at 

Djazagro. 

Djaz’Innov Awards : celebrating 

innovation 

A symbol of the exhibition’s commitment 

to industrial creativity, the Djaz’Innov 

competition once again highlights the 

most innovative products, processes 

and technologies. This program offers 

exhibitors a unique opportunity to 

showcase their expertise and gain official 

market recognition. 

The innovations presented cover a 

wide range of fields, including energy 

efficiency, food safety, waste reduction 

and sustainable packaging. Being 

awarded a Djaz’Innov prize provides 

winners with significant visibility 

among decision-makers and buyers, 

while also recognizing the dynamism 

of the Algerian and regional agri-food 

industry. 


Events 

A catalyst for industrial and economic development 

Djazagro goes beyond the scope of a traditional 

trade show—it acts as a catalyst for industrial and 

economic development. By facilitating networking 

among stakeholders, it promotes knowledge transfer, 

improves the quality of local production and helps 

structure a more competitive industrial ecosystem. 

Each edition contributes to strengthening food 

sovereignty, stimulating investment and supporting 

job creation within the sector. 

Join the exhibitors at Djazagro 2026 

In the agri-food processing sector, Donaldson 

Ultrafilter will present its industrial filtration 

systems, while Clauger will showcase its refrigeration 

and air treatment solutions for process control. 

Armaturenwerk will highlight its stainless-steel 

components for food-grade fluid transfer, and Ateliers 

François will exhibit compressors designed for 

production lines. 

Packaging and conditioning will also take center stage 

with the participation of Krones, KHS, Sipa, Multivac 

and Sidel, five renowned companies known for their 

automated filling, blow-molding and thermoforming 

lines. These technologies, at the heart of industrial 

performance, support increasingly sustainable, 

recyclable and eco-designed packaging solutions. 

In the food and beverage category, ICC Oils will 

showcase its expertise in vegetable oils, ABC Fruits 

will present its range of fruit juices and purées, while 

Cevital, a flagship of Algerian industry, will highlight 

its large-scale processing activities. Chocodada, 

an iconic local brand, will illustrate the vitality of the 

confectionery sector. 

Raw materials, ingredients and additives will be 

featured through V. Mane & Fils, a specialist in flavors 

and natural extracts; Barry Callebaut, a global expert 

in chocolate and cocoa; Vandelis, a manufacturer of 

functional ingredients; and Fontarome, known for its 

aromatic formulations for the food industry. 

Finally, the bakery and pastry sectors will be 

represented by AIT Ingredients, a supplier of 

improvers and enzymes; JAC, a designer of baking 

machinery; and Robot Coupe, a global reference in 

professional food preparation equipment. Together, 

these companies cover every stage of the value chain, 

from raw materials to final processing. 

Are you an agri-food professional? Please follow up for 

further information on the Djazagro 2026 Exhibition. fmt 


www.djazagro.com 

food Marketing & Technology • February 2025 2026

Events 

Future of AI in New Product 

Development and Food Safety 

IFT President Peggy Poole discusses the Future of AI in New Product Development and Food Safety at 

Binsted Lecture 

The Institute of Food Technologists 

(IFT), a non-profit scientific 

organization committed to advancing 

the science of food and its application 

across the global food system, is proud 

to announce that IFT President Peggy 

Poole, PhD, will present the Binsted 

Lecture on “Leveraging AI in New 

Product Development and Food Safety” 

at the Food and Drink Federation’s 

London, UK office on February 12, 

2026. The event is a collaboration 

between IFT’s British Section, the Food 

and Drink Federation, the Institute of 

Food Science and Technology, and 

Campden BRI, a global leader in food 

and drink science and research. 

In 2024, Poole retired as vice 

president of the Tea Division for 

Bigelow Tea Company, based in 

Fairfield, Connecticut, where she was 

responsible for R&D, quality, and tea/ 

ingredient procurement. She has more 

than 40 years of experience in the food 

industry and assumed the position of 

IFT President on September 1, 2025. 

“I’m honored and excited to deliver the 

Binsted Lecture and to engage with 

colleagues who share a commitment to 

food science,” said Poole. “With more 

than 40 years in the food industry, 

I’ve watched our field evolve through 

waves of new tools and technologies. 

I look forward to reflecting on those 

experiences and discussing how AI 

can help us continue advancing food 

science, product development, and 

food safety in meaningful ways.” 

The lecture is named in honor of 

one of the founders of IFT, Raymond 

Binsted. IFT presidents have delivered 

the Binsted Lecture dating back to 

1998, three years before Binsted’s 

passing. Binsted also helped found 

the IFT British Section. Through IFT 

Sections, food science professionals 

network and collaborate with their 

local peers through a variety of events 

and opportunities. IFT has 46 Sections 

spread across the U.S., as well as 

Mexico, Japan, England, and Canada. 

“The Binsted Lecture provides an 

important opportunity to exchange 

perspectives across the global food 

science community, and IFT is proud 

to participate in this long-standing 

tradition of international collaboration,” 

said IFT CEO Christie Tarantino-Dean. 

“Dr. Poole’s impressive career spanning 

food safety, product development, and 

the integration of new technologies 

makes her perspective on AI especially 

valuable at this moment of change.” 

About Institute of Food 

Technologists 

Since 1939, the Institute of Food 

Technologists (IFT) has served as 

the voice of the global food science 

community. IFT advocates for science, 

Peggy Poole is the President of the Instutue 

of Food Technologists 

technology, and research to address 

the world’s greatest food challenges, 

guiding our community of more than 

200,000. IFT convenes professionals 

from around the world – from 

producers and product developers 

to innovators and researchers across 

food, nutrition, and public health – 

with a shared mission to help create a 

global food supply that is sustainable, 

safe, nutritious, and accessible to all. 

IFT provides its growing community 

spanning academia, industry, and 

government with the resources, 

connections, and opportunities 

necessary to stay ahead of a rapidly 

evolving food system as IFT helps feed 

the minds that feed the world. fmt 


ift.org. 

July 12-15 2026 

Please visit Dr. Harnisch Publications at 

IFT FIRST, McCormick Place Chicago, IL 

Booth S 2981 


Events 

ProSweets Cologne 2026: Global 

Supplier Expertise for a Strong Sweets 

and Snacks Industry 

- High international reach and strong focus on the future 

- Topical themes like AI, digitalization and sustainable packaging solutions 

Before sweets and snacks are ready 

for the market, key decisions are 

taken – regarding recipes, production 

processes, packaging solutions and 

efficiency. This was precisely what 

ProSweets Cologne concentrated on. As 

the only trade fair worldwide with a clear 

focus on the supply industry for sweets 

and snacks, together with ISM and the 

newly-established ISM Ingredients, the 

three events covered the entire value 

chain of the sweets and snacks industry 

– from raw materials and ingredients, to 

packaging and production through to 

the marketable product. 

„The strength of this year‘s ProSweets 

lay primarily in its clear focus and the 

excellent quality of the visitors. The 

compact structure, high level of internationality 

and the immediate proximity 

to ISM and ISM Ingredients enabled 

efficient discussions, short routes and 

concrete business deals along the entire 

value chain. At the same time, diverse 

networking and event formats created 

a tangible experience and turned the 

trade fair into a vibrant meeting point for 

the industry,“ emphasised Oliver Frese, 

Chief Operating Officer of Koelnmesse 

GmbH. 

„ProSweets 

demonstrated 

impressively what innovation potential 

arises when trade fairs are intelligently 

interlinked. The close collaboration 

with ISM and ISM Ingredients creates 

a unique platform that promotes the 

professional exchange and provides 

the industry with a further innovation 

boost,“ stated Carola K. Herbst, Deputy 

Managing Director, DLG Competence 

Centre for Agriculture & Food. 

Complete spectrum of offers of 

the supplier industry 

In its regular cycle, ProSweets 

presented itself as a compact and 

focused trade fair format. The entire 

spectrum of offers of the international 

supplier industry was showcased in 

four clearly defined theme worlds – 

World of Packaging Materials, World 

of Packaging Technology, World 

of Production Technology as well 

as World of Operating Equipment 

& Auxiliary Devices. The clear 

structure ensured an efficient visitor 

guidance, facilitated the orientation 

and supported targeted business 

development along the entire value 

chain. 

International orientation and 

global supply chains under focus 

1,790 exhibiting companies from 75 

countries participated in ISM, ISM 

Ingredients and ProSweets. Foreign 

exhibitors accounted for 85 percent 

of the total. In total, around 32,500 

trade visitors from 140 countries 

attended the trade fairs, the foreign 

share was 71 percent. The countries 

with the highest participations 

included Germany, Turkey, Italy and 

the Netherlands. The high level of 

internationality reflected both the 

global orientation of the sweets 

and snacks industry as well as the 

growing significance of international 

supply chains and technological 

partnerships. 

Future themes characterized the 

offerings and content 

In terms of contents, ProSweets 

clearly placed the focus on the 

key challenges facing the industry. 

Artificial intelligence, digitalization, 

sustainable packaging solutions, 

increasing production effi-ciency as 

well as regulatory requirements – 

including the EU Packaging Regulation 

PPWR – were the center of attention 

of the offerings and the accompanying 

events. 

With a clearly focused event 

programme, the three fairs set 

content-related highlights. The Expert 

Stage once again served as the central 

knowledge hub for examples of best 

practice in everyday industrial life. 

The programme was enhanced by the 

Talks & Tasting Stage. This interactive 

stage combined lectures with product 

tastings, live podcasts and creator 

formats, fostering a lively exchange 

between the industry, start-ups and 

industry experts. 

New name in 

From 2027 onwards, ISM will unite all 

sections of the international sweets and 

snacks industry under a joint umbrella 

brand. With ISM, ISM Ingredients 

and ISM Manufacturing, a seamless, 

clearly structured and inspiring trade 

fair experience will be created - from 

the ingredients and the production 

through to the finished product. In this 

way, the industry‘s entire value chain 

will be united under one strong brand. 

The first edition of ISM Manufacturing 

is scheduled to take place from 31 

January to 3 February 2027. 

fmt 


www.prosweets.com 


39

Events 

2026 MARCH 2026 APRIL 

2026 MAY 

March 3-5 

Manchester, UK 

International Brewing Awards 

BFBI, 11 Pendeford Business Park 

Side Strand, 

Wolverhampton, WV95HD 

Tel: +44-1902 422303 

marketing@bfbi.org.uk 

24-26 March 

Lagos, Nigeria 

Agrofood Nigeria 

fairtrade Messe GmbH & Co. KG 

Vossstr. 3, 

69115 Heidelberg, Germany 

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

info@fairtrade-messe.de 


April 12-15 

Algiers, Algeria 

Djazagro 2026 

Comexposium 

17 Quai du Président Paul Doumer, 

92400 Courbevoie, France 

Tel: (+33) 1 76 77 13 56 

djazagro@comexposium.com 

www.djazagro.com 

April 26-28 

Valencia, Spain 

Hydrocolloids Conference 

IMR International 

PO Box 7744 

San Diego, CA 92167 USA 

+1 858 776 2930 

www.hydrocolloid.com/conference 

May 5-7 

Barcelona, Spain 

Vitafoods Europe 

Informa Markets, 

WTC Tower Ten, 7th Floor, 

Strawinkskylaan 763, 

1077 XX Amsterdam, 

The Netherlands 

Tel.: +31-20-409 9544 

Fax: + 31-20-363 2616 

www.figlobal.com 

2026 MAY 

2026 JUNE 

2026 JULY 

2026 OCTOBER 

May 7-13 

Düsseldorf, Germany 

interpack 

Messe Düsseldorf GmbH 

Postfach 10 10 06, 

40001 Düsseldorf, 

Germany 

Tel.: +49 211 45 60 01 

Fax: +49 211 45 60 6 68 

www.interpack.com 

May 18-21 

Teheran, Iran 

Agrofood + Bevtec 


Vossstr. 3, 


Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 



June 4-6 

Addis Ababa, Ethiopia 

Agrofood + Bevtec 


Vossstr. 3, 


Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 



July 12-15 

Chicago, IL, USA 

IFT FIRST 

Institute of Food Technologists 

252 W. Van Buren, 

Suite 1000, 

Chicago, IL 60607 

Tel.: +1-312-782-8424 

Fax: +1-312-782-8348 

www.ift.org 

Oct 18-21 

Chicago, IL, USA 

Pack Expo International 

PMMI 

12930 Worldgate Drive, 

Suite 200 

Herndon, VA 20170 

Phone: 571.612.3200 

Email: expo@pmmi.org 

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

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

or completions. Please contact: food@harnisch.com 


Events 

2026 NOVEMBER 

November 

Dubai, UAE 

Gulfood Manufacturing 

Dubai World Trade Centre, 

PO Box 9292, Dubai, 

United Arab Emirates 

Tel: +971-4 308 6124 

www.gulfoodmanufacturing.com 

Nov 10-12 

Nuremberg, Germany 

BRAU Beviale 

YONTEX GmbH & Co. KG 

Kürschnershof 2-4 

90403 Nuremberg, Germany, 

Email: info@yontex.com, 

www.brau-beviale.de 

Nov 17-19 

Frankfurt, Germany 

Food Ingredients Europe 

Informa Markets, 

WTC Tower Ten, 7th Floor, 

Strawinkskylaan 763, 1077 XX Amsterdam, 

The Netherlands 

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

www.figlobal.com 

2026 NOVEMBER 

Nov 17-20 

Milan, Italy 

SIMEI 

Unione Italiana Vini soc. coop. 

Via S. Vittore al Teatro 3, 20123 Milano 

Tel: +39-02 7222 2825 

Fax: +39-02 866 575 

info@simei.it 

www.simei.it 

Nov 22-24 

Nuremberg, Germany 

SPS - Smart Production Solutions 

Mesago Messe Frankfurt GmbH 

Rotebühlstr. 83-85 

70178 Stuttgart, Deutschland 

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

info@mesago.com 

mesago.com 

interpack 

PROCESSING & PACKAGING 

7 – 13 MAY 2026 

INTERPACK.DE 

PROCESSING & PACKAGING FOR FOOD 


41

Last Page 

Advertiser’s Index • February 2026 

Page Company Location 

37 Djazagro Trade Fair, Paris, France 

25 Dr. Harnisch Publications Nuremberg, Germany 

23 European Snacks Association Brussels, Belgium 

4 fairtrade GmbH & Co. KG Heidelberg, Germany 

Digital: Gerhard Shubert GmbH Crailsheim, Germany 

9 IFT First Chicago IL, USA 

Cover 2 IMR International San Diego CA, USA 

41 Interpack - Messe Düsseldorf Düsseldorf, Germany 

15 PetFood PRO Nuremberg, Germany 

21 Schaaf Technologie Bad Camberg, Germany 

Cover 4 Urschel Laboratories Inc. Chesterton IN, USA 

5 Vitafoods Europe, Barcelona Amsterdam, the Netherlands 

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

if something should be not quite right. 

IMPRESSUM FMT 

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PREVIEW • APRIL 2026 

Using Confectionery 

Science 

Color Color Sorting Sorting 

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Conveying 

2026 

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… and lots more 

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