food Marketing

4/25 

Vol. 39 • 31377 

ISSN 0932-2744 

Cover: Disinfection Made 

Sustainable Rice 

food Marketing Easy & Technology • August 2025 

Farming 

Trends in Pizza 

Production 

Reusable Packaging 

Solutions

Enquire 

about a stand 

The unmissable 

ingredients event 

Fi Europe is where the 

F&B ingredients industry 

comes together to connect, 

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food Marketing & Technology • August 2025

Editorial 

Data in the packaging environment 

The packaging landscape is changing 

rapidly and is catching even 

experienced professionals off 

guard. This goes beyond materials 

and content. The new Extended 

Producer Responsibility (EPR) rules 

are transforming everything from the 

design of packaging to the calculation 

of its costs. With stricter ecomodulation 

fees, mandatory recyclability 

thresholds, and mounting 

pressure for transparency, the cost of 

packaging is no longer just a materials 

issue. It is also a data issue. 

This change is also a moment of rare 

opportunity. Alongside challenges, 

digitalisation offers an equally powerful 

path forward – a way not just to 

comply, but to lead. 

At its core, EPR is is a policy 

approach that makes manufacturers 

accountable for the environmental 

impact of their products throughout 

their lifecycle, focusing on recycling 

and waste disposal. To do that 

well, businesses need visibility and 

accurate, structured, shareable 

data. That means knowing what is 

in your packaging, where it is used, 

how it performs, and what happens 

to it after use. It also means using 

that knowledge strategically to make 

better choices, unlock eco-modulation 

bonuses, and avoid spiralling costs. 

Arno Melchior, retired Global Packaging 

Director at Reckitt, knows this 

challenge intimately. After more than 

three decades leading global pack- 

aging efforts at one of the world’s 

best-known FMCG groups, he has 

seen the data gap first-hand and the 

damage it can do. 

“While I was working, I got involved in 

many trade associations. You must 

always consider the large companies, 

such as P&G, Unilever and Reckitt, as 

well as other multinationals are datadriven. 

They have a lot of data. But 

then you see the small and mediumsized 

companies and often they don’t 

have proper specification systems. 

They get a PDF from their supplier and 

put it somewhere, maybe a printout 

in a folder or a digital folder. That’s 

where the specification lives.” 

This lack of digitalisation becomes 

critical under evolving regulations. 

Melchior believes that one of the most 

important steps any business can take 

is to assign a clear owner to packaging 

data. “It’s very important to have a 

person who deals with packaging, 

maybe someone who covers quality 

and packaging, but they need to 

manage packaging data properly.” 

The complexity is increasing fast. “We 

need more and more data,” he says. 

“It’s not enough anymore to know a 

bottle is made of PET or HDPE. We 

need to know what makes up the HDPE 

or PET, what’s in the masterbatch, and 

what substances it contains. Soon, 

we’ll need a substance breakdown 

of our packaging, and that’s where 

suppliers and their suppliers come in. 

The whole value chain needs to work 

Ian Healey 

Editor-in-Chief 

together, otherwise we don’t get the 

data.” 

Part of the solution lies in rediscovering 

the value of in-person 

learning and industry collaboration. 

Events like London Packaging Week, 

PackExpo, Fachpack and others are 

important opportunities to discuss 

issues and discover innovations. We 

need to find time to visit to fairs, walk 

the aisles, ask questions, and find 

new ideas. These are the real benefits 

of going to this kind of event. In the 

end, the future of packaging will not 

be decided by policy alone. It will be 

shaped by those who understand 

that data is not just about control, 

but creativity. Not just regulation, but 

reinvention. 

Sincerely 

If you like it – subscribe! 

food Marketing & Technology • August 2025 food Marketing & Technology • August 32025

Contents 

Subscribe now… 

food Marketing & Technology August 2025 

3 Editorial 

42 Impressum 

Ingredients 

PetFood PRO magazine wants to 

emphasize the high level of quality 

and care in the production of pet food 

through the choice of ingredients, the 

choice of technology and the choice 

of packaging materials. 

International Magazine September 2022 ISSN 2628-5851 

Technology & Marketing 3/22 

10 IFT FIRST 2025: Proteins, More Proteins, and then 

Healthy Carbs and Natural Colors 

14 Ingredient with Enhanced Bioavailability Recently 

proved its Worth in a Clinical study on Mobility 

16 Ambitious Sustainable Rice Farming Project in Vietnam 

18 Gluten-free Flour from the Tuber 

Processing 

6 Disinfection Measurement and Dosage in 

Bottle Washing made Easy 

20 High-class Engineering Partner: Evaporate Operating 

Costs! 

22 Chocolate meets Baked Goods: Innovative Production 

Solutions at iba 2025 

24 Intelligent, Balanced, Stable: Drive Technology en 

sures Safe Operation 

27 Cutters and Grinders with Effective Hygiene Solutions 

28 Trends in the Growing Frozen Pizza Sector 

Packaging 

Ingredients: Plant-Based Food, Black Soldier Flies, Fibers and Ce lulose, Grain Acceptability 

Processing: Wet Petfood Processing, Quality Control, Heat Exchangers, Mixing 

Packaging: Pouches and Alutrays, No Waste, Weighing Investment 

30 Double Gold at Environmental Packaging 

Awards for Sustainability Leaders 

31 Streamlining Seasonal Shutdowns: Ensuring 

Operational Continuity 

32 Transforming the Food Supply Chain: how Reusable 

Packaging Solutions touch Every Meal 

Technology & Marketing 

www.petfoodpro-mag.com 

Departments 

35 Marketing 

38 drinktec 2025 

39 Calendar of Events 

40 Iran agrofood 2025 

42 Index

food Marketing & Technology • August 2025 

Vol. 39 • 31377 

ISSN 0932-2744 

4/25 

Cover: 

The challenge is cleaning deposit bottles 

is to dose enough chlorine dioxide to 

guarantee reliable disinfection. And at 

the same time keep the concentration 

low enough to save costs and protect 

the system from corrosion. Typical 

process challenges – especially all kinds 

of fluctuations – make chlorine dioxide 

measurement considerably more difficult. 

The solution is given as a case study in our 

cover story this month. 

Our Cover Story starts on page 6. 

15—19 September 2025 

Munich, Germany 

Grow with the Flow 


Easy 


Farming 


Production 


Solutions 

Photo: Endress+Hauser 

Rice Production 

Sustainable rice production can almost halve greenhouse gas 

emissions and reduce water usage by 30%, without any loss in 

yield. To reduce the environmental impact of rice production and 

encourage the transition to sustainable, climate resilient rice cultivation, 

an integrated approach is essential. This is the driving 

force behind a new project in Vietnam, which includes guidance 

on efficient water management and responsible use of pesticides 

and fertilizers, with demonstration fields used to showcase 

practical applications. See more on page 16. 

World’s Leading Trade Fair 

for the Beverage and Liquid 

Food Industry 

Experience the comprehensive range 

of products across the entire value chain, 

from raw materials to packaging and 

logistics solutions – all in action. 

Network with industry experts, discover 

the “The Next Big Thing”, and gain 

valuable insights into the key topics: 

Pizza Processing 

New technology can now deliver precision and expertise to pizza 

manufacturers. This includes an extensive ability to effectively 

cut a gamut of shapes to provide precision cuts within the targeted 

specifications. Many ingredients go into creating different 

styles of frozen pizza and ingredients vary depending on product 

characteristics. For toppings, fruits and vegetables rely on gentle 

cutting methods, whereas alternative proteins require more 

aggressive methods. Reduction of ingredients for sauces and 

crusts down to micro-dimensions is necessary to produce the 

ideal frozen pizza. Read more on page 28. 

Data2Value 

Lifestyle & Health 

Circularity & 

Resource Management 


In a world where supply chains are the invisible lifeline delivering 

food from farm to fork, the pressure on companies to have a 

safe and sustainable solution has never been greater. A global 

leader for 100% reusable and recyclable plastic packaging and 

pooling solutions, is playing a crucial role in reshaping the modern 

food supply chain, ensuring that every meal begins with smarter 

logistics and ends with satisfied, sustainability-conscious 

consumers. food Marketing In today’s & food Technology supply chain, • February the right 2016packaging 

5 

choices are proving more essential than ever. Read more on 

page 32. 

drinktec.com 

Are you ready? 

Secure your ticket today!

Cover Story 

Disinfection Measurement and Dosage in 

Bottle Washing made Easy 

What happens after you‘ve returned your bottle? 

A deposit bottle is usually cleaned, 

disinfected and refilled around thirty, 

up to fifty times. One such bottle 

washing system is located at Maisel‘s 

brewery in Bayreuth, Germany. The 

disinfection panel installed there 

not only provides precise measured 

values, but also controls the optimum 

disinfectant dosage. 

Challenge 

The cleaning process begins with the 

bottles being emptied of residue, presoaked 

and flushed out. They are then 

cleaned in alkaline solutions and water 

baths, disinfected with chlorine dioxide 

and finally rinsed. The challenge here 

is to dose enough chlorine dioxide to 

guarantee reliable disinfection. And at 

the same time keep the concentration 

low enough to save costs and protect 

the system from corrosion. 

Typical process challenges – especially 

all kinds of fluctuations – make chlorine 

dioxide measurement considerably 

more difficult. The ancient wisdom of 

Heraclitus – “nothing is as constant as 

change“ – applies in a particular way: In 

the form of temperature fluctuations, 

fluctuations in flow velocity and 

irregular downtimes (for example, due 

to maintenance and washing cycles). 

In addition, short-term pressure peaks 

pose a risk of damage to the diaphragm 

cap. And there is something else that 

favors incorrect measured values: 

The high dirt load in the medium. This 

means that the washing liquid usually 

contains a lot of label residue, which 

contaminates the sensor diaphragm. 

Measured values are the basis for 

the dosage. If they are incorrect, the 

chlorine dioxide concentration will be 

too high or too low. This not only results 

in high costs, but also puts people and 

machines at risk. 

“We were only able to develop this 

panel solution together because we all 

pulled together as partners. We have 

always believed in Endress+Hauser 

and have been very satisfied for years. 

I don‘t think it‘s an exaggeration to 

say that we now have the most stable 

measurement and control system in 

the industry,“ says Hannes Kauper 

Head of Filling and Brewing Technology 

Maisel Bros. Brewery. 

Solution 

In 2024, Brauerei Gebr. Maisel, 

together with Endress+Hauser, developed 

and installed a panel solution 

that makes the measuring completely 

self-sufficient and independent of 

these challenges. The result is a 

stable, low-maintenance and reliable 

disinfection measurement system 

that enables optimum dosage and 

works as follows: 

1. Rinse water 

2. Sample water 

3. The upstream filter effectively 

protects the sensor from 

contamination and filters out all 

label residues. It is automatically 

backwashed every two hours via a 

fresh water valve (1) controlled by 

the transmitter. 

4. The pressure regulator limits 

the pressure so that the sensor 

diaphragm does not rupture due to 

overpressure or underpressure. 

5. The Flowfit CYA27 flow assembly 

for multi-parameter measurements 

with the chlorine dioxide sensor 

and flow measurement ensure 

a constantly sufficient flow for 

precise measurement. 

6 food Marketing & Technology • August 2025

Cover Story 

Hannes Kauper (Dipl.-Ing.) at the transmitter that delivers more than just measured values 

Image source: Endress+Hauser 

6. The Liquiline transmitter not only 

supplies the measured value, but 

also enables the panel with its 

control engineering to become a 

complete solution. 

In the panel itself, the transmitter 

controls the opening and closing of 

the flush and sample water valves, 

depending on whether measuring or 

flushing is taking place. 

In the process, it controls the dosing 

pump and thus enables chlorine 

dioxide dosing – optimized for the 

various operating modes (e.g. start-up, 

washing, rinsing, emptying or draining). 

The panel: Optimized for bottle washing processes in the food industry 

Image source: Endress+Hauser 


7

Cover Story 

Image source Endress+Hauser Image source Endress+Hauser 

Brauerei Gebr. Maisel and Endress+Hauser: Joining forces to achieve their goal. Left, Sven Müller, Deputy Head of Filling Maisel Bros. Brewery 

For example, the programmed solution 

uses the math module to regulate the 

dosage 

Benefits: Safety and savings thanks 

to process optimization In contrast to 

pure inline measurement, the panel 

solution compensates for the typical 

process challenges described above. 

This ensures a reliable measured value 

and a stable process. This means that 

the optimum dosage can not only be 

determined, but also implemented 

directly by the control system. This safely 

disinfects the bottles, prevents corrosion 

damage in the plant and saves costs: 

“Thanks to the stable measurement, 

we were able to reduce the target 

concentration and save a total of 35% 

chlorine dioxide.“ Sven Müller, Deputy 

Head of Filling Maisel Bros. Brewery 

Maintenance optimization 

This all-inclusive package and the 

stable conditions on the panel 

reduce the maintenance effort by 

automatically cleaning the measuring 

point. It improves workplace safety and 

eliminates the need for frequent manual 

rinsing. The solution enables employees 

without programming knowledge to 

set controls such as flush cycles on 

the Liquiline transmitter themselves. 

In addition, the brewery‘s calibration 

data shows that there was no sensor 

drift within six months. This meant that 

no adjustment was necessary and the 

maintenance interval of the sensor was 

significantly extended. 

fmt 

For more information: 

www.endress.com/food-beverage

Cover Story 

bioavailability & clean label combined 

New clinical study on mobility 

A relevant ingredient for supporting physical effort 

and optimizing the recovery phase. 


9

Ingredients 

IFT FIRST 2025: 

Proteins, More Proteins, and then 

Healthy Carbs and Natural Colors 

By starting with a lactose-free milk 

base loaded with 13 essential nutrientsby 

Donna Berry 

Three exhibitors at IFT FIRST 2025, 

which was held July 13-16 in Chicago, 

came together to serve a prototype 

that could have been the theme of 

this year’s exhibition: proteins, more 

proteins, healthy carbs and natural 

colors. BENEO, a manufacturer of 

functional ingredients; California 

Natural Color, a global ingredient 

supplier of grape juice concentrates, 

natural colors and grape seed extract; 

and GELITA, a specialist in collagen 

peptides, collagen and gelatin; 

developed a performance drink 

concept that showcased the individual 

strengths of each company. 

The result of the partnership was a 

clean-label, milk-based sports drink 

that provides a range of scientifically 

proven benefits for improving 

performance. It delivers sustained 

energy, enhances the effects of 

endurance training and promotes 

efficient fat burning. The concept 

speaks to the many consumers 

now taking a proactive approach 

to supporting their health through 

exercise. 

-protein, calcium, phosphorus, 

iodine, potassium, selenium, zinc 

and vitamins A, D, B2, B3, B5 and 

B12—the beverage formulation had a 

kickstart to providing solid nutrition. 

The beverage got a protein boost with 

GELITA’s bioactive collagen peptides, 

PeptENDURE, which are scientifically 

proven to enhance endurance 

performance. Daily consumption has 

been shown to significantly improve 

running capacity, increase fat-free 

mass and support muscle regeneration 

compared to a placebo. 

The protein-packed beverage then 

was fortified with BENEO’s smart 

carbohydrate Palatinose, which 

provides a mild sweetness, lowglycemic 

profile and a sugar-like taste. 

The ingredients’ scientifically proven 

effects include sustained energy 

supply, fat oxidation and hydration, 

supporting fitness goals and body 

composition. 

Finally, for visual appeal, California 

Natural Color’s Pure Brown Carrot was 

included. It is a high-strength, natural 

color in a unique crystal format that is 

highly stable--holding up to heat, light 

and pH--and easily soluble. The color 

also aligns with consumer preference 

for a clean label with the ingredient 

labelled as “vegetable juice for color” 

in the U.S., supporting a simple, 

recognizable label that consumers can 

trust. 

Proteins and Fiber Unite 

Dairy made a noticeable comeback 

at IFT FIRST 2025, having been 

overshadowed in previous years by 

the plethora of plant protein suppliers 

showcasing their innovations. Leprino 

Nutrition, for example, served a 

high-protein salted caramel pudding 

designed to support muscle repair 

and growth after exercise. The protein 

content—20 grams per 130-gram 

portion—also provides satiety, helping 

curb hunger pangs and aiding weight 

management. 

The American Dairy Products Institute 

(ADPI) showcased a clear, mangoflavored 

gel-like dessert made with 

acidified whey protein isolate and 

galacto-oligosaccharides. The latter is 

a prebiotic fiber inherent to dairy and 

is associated with improved mineral 

absorption and brain health. 

KJ Burrington, vice president of 

technical development at ADPI, 

explained that the low-calorie, proteinand 

fiber-enhanced dessert was 

designed to appeal to those on GLP-1 

medications. These consumers rely on 

medications that trick the body into 

feeling full by manipulating the satiety 

hormone known as glucagon-like 

peptide-1, or simply GLP-1. 

Photo: BENEO 

These dieters need nutrition but 

barely have an appetite. Many are 

turning to single-serve portions of 

easy-to-eat, high-quality, proteinpacked 

foods, which is fueling dairy’s 

new-found popularity, especially in 

beverages and bars. Formulators are 

boosting the nutrition composition of 


Ingredients 

these products to make them more 

complete. Some may add prebiotic 

fibers, probiotics or slow-metabolizing 

sugars. 

“At IFT, we showcased our toolbox of 

natural ingredients that are valuable 

and proven companions for losing 

weight, be it during, after or without 

GLP-1 medication,” said Jon Peters, 

sales director-Americas for BENEO. 

“With managing weight being usually 

a lifelong journey, nutritious solutions 

are needed that are effective and can 

be used long-term.” 

Weight management journeys encompass 

different stages. In addition to 

nutrient-dense foods for those on 

GLP-1 medications, Peters said the 

need for fiber and protein remains 

equally important for those dieting the 

“traditional” way without medication. 

“Consumers are interested in 

stimulating GLP-1 naturally,” he said. 

“Palatinose helps stimulate the body’s 

natural GLP-1 release, supporting 

satiety and stable blood sugar- two 

critical benefits for sustained weight 

management.” 

Alongside supporting the body’s 

natural GLP-1 response, developing 

satiety-promoting diets is key to 

addressing a major consumer concern: 

regaining weight after dieting. Fiber 

and protein play an important role in 

generating a natural feeling of fullness 

and should be a vital part of everyday 

meals. 

Foodology by Univar Solutions 

showcased a range of GLP-1-friendly 

products including a better-for-you 

power brownie fortified with Sensus 

Fruitafit CLR and Sensus Frutalose 

SF75 fibers and reduced in sugar using 

Cargill Truvia Stevia RA95. 

Protein and fiber suppliers exhibiting 

at IFT FIRST prioritized these three 

approaches to weight loss and 

management. Many showcased new 

sources of protein and fiber. 

Burcon NutraScience Corporation, 

for example, used IFT FIRST to debut 

Solatein, a line of 90%-plus protein 

ingredients derived from sunflowers. 

“Sunflower is the world’s third-largest 

oilseed crop—behind soy and canola/ 

rapeseed—and is a natural oilseed 

source of non-GMO, non-allergenic, 

clean-label protein,” said Paul Lam, 

director-investor relations and 

communications at Burcon. “Sunflower 

seed is an excellent source of 

nutrition, composed of approximately 

21% protein and 51% oil, with a rich 

source of dietary fiber, vitamins and 

minerals. Once the oil is extracted 

from the seeds, the remaining meal byproduct 

is traditionally fed to livestock 

as animal feed.” 

By upcycling the sunflower meal byproduct, 

Burcon’s proprietary process 

allows for the production of highly pure, 

food-grade protein ingredients from 

sunflower seeds. The end product is a 

highly sustainable, clean-tasting protein 

ingredient. The company showcased its 

use in a protein-fortified hummus. 

Pitching Sustainability 

The Pitch competition took place on 

the third and final day of IFT FIRST. 

It involved six technology startup 

finalists competing for financial 

support to help bring their global food 

system solutions to market. 

The first place winner was Plantible’s 

Rubi Protein, a functional and nutritional 

plant-based protein ingredient 

that allows food manufacturers to 

replace eggs, dairy ingredients and 

synthetic emulsifiers with a single 

clean ingredient. The highly soluble 

protein foams, emulsifies and binds, 

often outperforming whole eggs, whey, 

skim milk powder and methylcellulose 

in commercial food applications, 

according to Tony Martens, CEO. The 

company received $10,000 from the 

competition sponsor Seeding The 

Future Foundation. 

Martens explained that the Rubi 

Protein is found in all green plants 

and plays an important role in photosynthesis. 

Using advanced scientific 

methods, the company has been able 

to commercial it from lemna leafy 

green aquatic plants. Unlike most 

plant proteins, Rubi contains all nine 

essential amino acids and has a protein 

digestibility score of one, which is 

similar to animal protein and soy. 

“We grow lemna on aqua farms. Lemna 

requires 10-times less water than 

soybeans and almost 100-times less 

than beef,” according to Martens. “It 

uses zero arable land.” 

Agri-tech firm Crush Dynamics was 

the runner-up in The Pitch, receiving 

a $2,500 award. The company’s 

proprietary fermentation process 

enhances sweetness perception and 

reduces off-notes in plant-based 

proteins. The patented technology 

involves using bacteria and yeast 

to transform grape pomace into a 

bioactive ingredient. Pomace is the 

residual biomass generated during 

the grape pressing process in the 

manufacture of juice and wine. 

Photo: CarobWay Bars 


11

Ingredients 

The ingredient offers clean-label 

antioxidant functionality. It also helps 

improve the flavor of foods, while 

enabling a reduction in added sugars, 

sodium and synthetic additives. 

Upcycling was important messaging 

for many IFT FIRST exhibitors. Food 

tech company CarobWay GmbH 

unveiled its carob-derived prebiotic 

fiber. CarobBiome is loaded with 

naturally occurring polyphenols that 

actively nourish the gut microbiota, 

delivering benefits to the gut without 

the discomforts often associated with 

fibers. Its positive prebiotic effects 

are currently undergoing preclinical 

assessment. 

“Not all prebiotics are equal,” said 

Udi Alroy, CEO and co-founder of 

CarobWay. “While many fibers on 

the market can cause some level of 

stomach discomfort, CarobBiome is 

specifically designed to ease bloating 

and maintain a happy tummy. Moreover, 

it is completely natural, vegan, and 

allows for a clean, simple ingredients 

label. It also is highly nutritious.” 

The fiber is sourced from upcycled 

carob pulp, taking a zero-waste 

approach. Carob, one of the most 

ancient food sources, is a uniquely 

sustainable and resilient crop that 

thrives on non-arable, rocky lands 

where other crops cannot grow. It 

requires minimal water input and 

virtually no chemical fertilizers or 

pesticides. With low labor demands 

and natural resistance to pests and 

drought, carob enables cost-effective, 

regenerative agriculture even in 

marginal environments, according to 

Alroy. 

COMET launched a new grade of 

prebiotic fiber, Arrabina L. It’s made 

using a patented extraction process 

from non-GMO wheat, the sidestream 

of the plant that is not harvested for 

flour manufacturing. COMET featured 

it in ice cream samples. 

Arrabina is gluten-free wheat fiber 

extract that contains a natural blend 

of prebiotics including arabinoxylans, 

lignin and polyphenols. It has clinically 

proven metabolic health benefits and 

exceptional tolerability, even at four 

or more servings daily, according to 

research. 

It was specifically developed to fill the 

market need for a low-dose prebiotic 

fiber that can be used in a wide array 

of formulations due to its exceptional 

solubility and low viscosity, according 

to Hannah Ackermann, vice president 

of marketing and nutrition affairs. The 

new grade is lighter in flavor and color 

than the original version. Interestingly, 

the original version—which has a slight 

brownish color--is being pursued by 

bakers to assist with cocoa reduction. 

Speaking of Color 

Natural color exhibitors shined at IFT 

FIRST, as the potential of a national 

ban of synthetic colors loomed among 

attendees in the aisles of the exhibition. 

For California Natural Color, upcycling 

is part of its process. 

“There is a lot of conversation today 

around the colors used in foods 

and beverages,” said Dana Osborn, 

marketing manager of California 

Natural Color. “The U.S. Food & Drug 

Administration announced its plan 

to phase out all petroleum-based 

synthetic food dyes by the end of 

2026. Multiple states have written 

regulations that ban certain dyes or 

require warning labels. Yet we know 

that vibrant, appealing colors play an 

important role in attracting consumer 

attention and setting product experience 

expectations. 

“We are ready to help the industry 

address the challenge with our cleanlabel 

colors sourced from nature— 

grapes, carrots, sweet potatoes and 

other plant-based sources consumers 

know and trust—through our 

proprietary crystal delivery format that 

provides an exceptionally high color 

concentration, as much as five to 10 

times more than liquid food colors,” 

said Osborn. 

Beyond consumer and label appeal, 

the company’s proprietary crystal color 

technology delivers manufacturing 

benefits that make it an ideal 

alternative to traditional coloring 

methods. These innovative solutions 

are completely water soluble, produce 

less dust in handling and have up to 

a five-year shelf life. They have a high 

color intensity and do not require 

refrigeration, allowing for savings 

throughout the supply chain. 

Photo: CarobWay Yoghurt 

Lycored celebrated its 30-year 

anniversary at IFT FIRST with the debut 

of three super-stable, nature-based 

color emulsions. The new shades are 

ideal for beverages, including ultra-high 

temperature dairy and plant-based milks, 

gummies, sauces and fruit preparations. 

StellarYellow A shines in juice beverages 

and concentrates, while StellarYellow 

C Clear makes a bright addition 

to clear beverages and gummies. 

OrangeOvation C Clear provides long 

shelf life and crystal-clear performance 

across a variety of beverage and gummy 

12 

food food Marketing & & Technology • August • June 2025

Ingredients 

applications. These new offerings 

build on a well-established portfolio 

of lycopene-based red color solutions 

that are an ideal replacement for Red 3 

and Red 40, according to Megan Dunn, 

senior manager-global marketing. 

Natural blue is the name of the game 

for FUL Foods, which manufactures 

spirulina extract that is tasteless, as well 

as pH- and heat-stable. It is produced 

in state-of-the-art photobioreactors 

using a patented extraction process. 

Don’t Forget the Cocoa Shortage 

While protein, fiber and colors may have 

dominated IFT FIRST, suppliers’ solutions 

to addressing the cocoa shortage were 

also very visible. Formulators in every 

food and beverage sector are seeking 

reformulation strategies to reduce 

cocoa dependency without sacrificing 

consumer expectations for taste, quality 

or clean labels. There are many varied 

options, including compounds, coatings 

and concentrates; flavor enhancers 

and extenders, and even non-cocoa 

chocolate. 

AAK showed its cocoa butter substitute 

for use in coatings and molded 

products. Based on lauric acid—a 

medium-chain saturated fatty acid 

found in coconut and palm kernel oils 

and some vegetable fats—it requires 

no tempering and has low viscosity. 

Parker Food Group sampled its allulose, 

erythritol, maltitol, stevia or monk fruitsweetened 

chocolate compounds for 

use in low-sugar and no-sugar-added 

concepts. Protein-fortified compounds 

are also available. 

The brownie from Butter Buds Food 

Ingredients featured Cocoa Butter 

Buds. It is a concentrated powder 

made with real cocoa fat that provides 

formulators with a cost-effective 

alternative to cocoa powder and 

closely mimics chocolate flavor. The 

ingredient is made using the company’s 

proprietary enzyme modification and 

real cocoa fats from the cocoa bean 

to create a concentrated ingredient 

solution that helps manufacturers 

improve chocolate flavor in their 

formulations at a fraction of the cost of 

chocolate, according to the company. 

Ardent Mills developed a singleingredient 

replacer made from U.S.- 

sourced wheat. It is designed to 

replace 25% of cocoa powder in cakes, 

brownies, cookies and muffins. With 

wheat being a core ingredient in most 

baked goods, this ingredient is a simple 

solution for bakers, often with minimal 

to no changes in labeling. It is made 

from specially processed wheat flour 

that helps create a color and flavor 

profile similar to cocoa. 

Cocoa supply chain challenges are 

only expected to intensify in coming 

years. This is fueling chocolate innovations 

that do not rely on cocoa 

beans. Compound Foods, for example, 

showcased its cocoa-free cocoa. It is 

formulated with upcycled ingredients, 

including carob, mesquite, spent 

grain, sunflower lecithin and cascara. 

The ingredient may fit into existing 

manufacturing pipelines, relieving the 

need for reformulation, according to 

Maricel Saenz, founder. 

Save the Date: The next IFT FIRST will be 

held July 12 to 15, 2026, in Chicago. fmt 

Photo: CarobWay Shake 

The Author 

Photo: dsm-firmenich 

Donna Berry is a food and beverage industry 

consultant and editor with over 25 years experience 

in tracking trends and advancements in 

product development. 


13

Ingredients 

Ingredient with Enhanced Bioavailability 

Recently proved its Worth in a Clinical 

study on Mobility 

Initially positioned in the nutraceutical market, curcuRouge ® also has strong potential in sports nutrition. 

Standardized to over 40% curcumin, this turmeric extract stands out for one of the highest bioavailability 

on the market - a major advantage for effective absorption. Combined with its anti-inflammatory properties 

and beneficial effects on muscle recovery, it represents a relevant solution for supporting physical effort and 

optimizing the recovery phase. 

To develop this active ingredient, 

Robertet approached Tadashi 

Hashimoto (Therabiopharma), the 

inventor of curcuRouge® and a 

recognized expert in curcumin. 

No less than 13 years of research, 

50 clinical studies and 15 scientific 

publications, conducted under 

Dr. Hashimoto‘s direction, have 

contributed to a better understanding 

of curcumin, providing the scientific 

basis for the development of this 

unique ingredient. curcuRouge® also 

benefits from three specific clinical 

studies. Convinced of turmeric‘s 

potential for human health, but also 

aware of its (too) rapid elimination from 

the body, the Japanese researcher 

has developed a unique and patented 

process for optimizing the molecule‘s 

structure. This process significantly 

increases bioavailability, enabling 

effective effects on markers of 

inflammation and general health, while 

reducing the dosages required. 

90 times greater bioavailability 

than standard curcumin 

This patented process is based on the 

transformation of curcumin, naturally 

in crystalline form, into an amorphous, 

disorganized form, then stabilized 

in a polymer matrix. This technology 

significantly improves the molecule‘s 

solubility, making curcuRouge® more 

than 90 times more bioavailable than 

standard curcumin. 

A double-blind, crossover clinical study 

involving twelve volunteers showed 

that the oral bioavailability of 225 mg 

of this standardized extract (including 

90 mg of curcumins) was multiplied 

by 3.4 compared to another marketrecognized 

extract of equivalent 

dosage. 

Thanks to its superior bioavailability 

compared with many current 

formulations, this extract is a firstrate 

candidate for the development 

of nutraceutical and sports nutrition 

solutions. Indeed, this improved 

absorption of curcumin - polyphenol 

now widely recognized scientifically 

- makes it possible to reduce the 

effective dose, limiting the quantities to 

be incorporated into finished products 

and opening the way to a wider range of 

applications. 

Clinically proven efficacy on 

mobility and immunity 

Recent clinical results highlight the 

significant potential of curcuRouge® in 

managing inflammation and improving 

mobility, both of which are essential for 

joint health and physical performance. 

In a randomized study carried out 

on a population suffering from 

osteoarthritis of the knee, curcuRouge® 

supplementation significantly reduced 

the consumption of anti-inflammatory 

drugs, lowered inflammatory markers 

and improved the participants‘ quality 

of life and mobility, with no side effects. 

These effects reflect better control of 

inflammatory status, a fundamental 

condition for recovery and injury 

prevention in athletes. This work 

confirms the interest of curcuRouge® 

in this new market. 

In another randomized, double-blind 

study involving 40 male and female 

participants aged 65 to 75, the effect 

of curcuRouge® was assessed on 

the neutrophil/lymphocyte ratio 


Ingredients 

(NLR), a predictive marker of chronic 

inflammation and occurrence of chronic 

disease. A high NLR is associated 

with a progressive deterioration in 

general health. After just four weeks of 

supplementation with curcuRouge®, 

this ratio was significantly reduced, 

indicating a decrease of systemic 

inflammation. 


www.robertet.com 

Source: 

1. Sunagawa, Miyazaki & al, J.Functional Food, 

2021 

2. Sasaki, Sunagawa & al, Biol. Pharm. Bull, 2011 

3. Sunagawa, Hirano & al, J. Nutri. Sci. Vitaminol, 

2015 

4. Nagawa & al, Clinical Medicine Insights, 2023 

5. Kishimoto & al, J Nutr Sci Vitaminol, 2021 

This positive impact on NLR underlines 

the potential of curcuRouge® to 

support the maintenance of optimal 

physical and mental capacity, a key 

factor for athletes wishing to promote 

effective recovery and preserve their 

performance during regular and 

intense efforts. 

AZ_R+K 2025_RZ_FM&T_135x210+.qxp_Layout 1 22.04.25 09:42 Seite 2 

An objective active ingredient 

with a traceable, responsible 

process for optimal applications 

Benefiting from total traceability 

and responsible sourcing in India, 

curcuRouge® is derived from the 

rhizome of Curcuma longa. Its patented, 

clean and controlled production 

process gives it non-Novel Food status; 

guaranteed contaminant-free. 

THE ORIGIN OF THE 

GOOD COLOURS 

In addition to its safety properties, 

this ingredient is rapidly dispersible, 

making it easy to incorporate into 

finished products such as whey-based 

protein shakers or instant drinks, 

product designs that are particularly 

popular with athletes. Protein bars are 

also one of curcuRouge®‘s preferred 

sports nutrition concepts. 

More concretely, associations with 

green tea, vitamins B2 and B12 can 

be envisaged to promote muscle 

recovery and reduce inflammation. 

curcuRouge® currently benefits from 

the pending EFSA claims attributed to 

curcumin: “has antioxidant properties” 

and “is beneficial for joint and bone 

health”. 

Thanks to its new mobility study, 

curcuRouge® confirms its - already 

proven - efficacy on immune response 

and well-being. These curcuRouge®specific 

results are in addition to 

the current scientific bibliography 

for turmeric extracts in immune, 

digestive, liver, heart, brain and 

emotional health. 

fmt 

food Marketing & Technology 

Bright ideas in natural food colours 

Since 1899 

15

Ingredients 

Ambitious Sustainable Rice Farming 

Project in Vietnam 

The project, funded by the Government of Flanders, will train rice farmers on Sustainable Rice Platform (SRP) 

standards 

BENEO, a leading manufacturer 

of functional ingredients for food, 

feed and pharma is partnering with 

international non-governmental 

organisation, Rikolto, and climate 

technology company, CarbonFarm, 

to launch a three-year project, funded 

by the Government of Flanders, 

promoting sustainable rice production 

in Vietnam. 

As one of the world’s largest rice 

exporters, Vietnam relies heavily on 

this staple crop for both economic 

stability and food security. However, the 

industry faces significant challenges 

related to sustainability, climate and 

environmental impact. Globally, rice 

cultivation practices account for 

around 10% of anthropogenic methane 

emissions and more than a third of 

irrigation water worldwide. Vietnam’s 

farming sector struggles with inefficient 

water use, overapplication of fertilisers 

and pesticides, and the burning of rice 

residues – all of which contribute to 

soil degradation, biodiversity loss, and 

higher greenhouse gas emissions. 

Photo: Conducting a farmer survey. ©Rikolto 

Sustainable rice production can 

almost halve greenhouse gas 

emissions and reduce water usage 

by 30%, without any loss in yield. To 

reduce the environmental impact of 

rice production and encourage the 

transition to sustainable, climateresilient 

rice cultivation, an integrated 

approach is essential. This is the 

driving force behind the new project 

launched by BENEO and its partners. 

Funded by the Government of Flanders 

with approximately 800,000 Euros, 

it is part of the Flanders International 

Climate Action Programme. 

The project, which kicked off in 

April during a Belgian state visit to 

Vietnam, will train at least 1,000 

farmers in Vietnam’s Mekong Delta 

as of summer 2025 on sustainable 

and climate-resilient agricultural 

practices in line with the Sustainable 

Rice Platform (SRP) standards. This 

includes guidance on efficient water 

management and responsible use 

of pesticides and fertilizers, with 

demonstration fields used to showcase 

practical applications of sustainable 

rice farming. Innovative technologies, 

such as satellites and digital logbooks, 

Photo: Rice fields in Vietnam. ©Rikolto 


Ingredients 

Photo: Data collection on the rice fields ©CC7_shutterstock 

will be used to monitor the farming 

practices and scientifically measure 

emissions and water usage. 

As part of the project collaboration, 

BENEO is responsible for developing 

the market for SRP-certified rice 

ingredients, with Rikolto leading 

Roland Vanhoegaerden, Operations Managing 

Director for Specialty Rice Ingredients at BENEO 

the training of Vietnamese farmers 

and CarbonFarm, a climate-tech 

company focused on decarbonising 

rice cultivation, will deploy digital 

and satellite tools to support data 

collection, sustainability assessments, 

and project validation. 

BENEO’s production site in Wijgmaal, 

Belgium, will process the SRP-certified 

rice into high-quality starch, flour and 

protein ingredients for the food and 

pet food industries. BENEO aims to 

process at least 10,000 tonnes of 

sustainably grown rice throughout the 

three-year project, with the first rice 

volumes expected to be available in 

the autumn of 2025. BENEO is already 

sourcing SRP-certified rice from other 

origins, ensuring manufacturers can 

use BENEO’s high-quality ingredients 

to optimise texture and nutritional 

composition in a wide range of 

products. 

By developing the market for SRPcertified 

rice ingredients, an innovative 

value chain model is being scaled 

up, connecting small-scale farmers 

to markets, and creating additional 

incentives for cultivating sustainable 

rice. The initiative contributes to 

BENEO’s sustainability strategy, the 

‘Healthy Planet Plan’, and reflects its 

commitment to promoting sustainable 

agriculture, supporting farmers, and 

providing environmentally and socially 

responsible solutions to the market. 

Roland Vanhoegaerden, Operations 

Managing Director for Specialty Rice 

Ingredients at BENEO, comments: 

“This initiative clearly demonstrates 

BENEO‘s dedication to climate 

mitigation actions, sustainability and 

its proactive approach to addressing 

global challenges through innovative 

solutions. We are proud and excited 

to leverage BENEO’s longstanding 

expertise in producing and marketing 

functional ingredients in collaboration 

with our project partners and 

Vietnamese farmers to reduce 

the environmental impact of rice 

production.” 

fmt 


www.beneo.com 


17

Ingredients 

Gluten-free Flour from the Tuber 

Cassava, manioc, yuca - the plant with the botanical name Manihot esculenta has many names. It is valued 

for its starchy roots and is cultivated in many tropical regions. There it is one of the staple foods. Today, the 

root tuber can also be found in our shops from time to time. Cassava flour is particularly popular. The slightly 

sweet-tasting flour has excellent baking properties. It is naturally gluten-free and suitable for people with 

coeliac disease. The Import Promotion Desk (IPD), a project of the German Federal Ministry for Economic 

Cooperation and Development, supports companies in South America, Africa and Asia in bringing their 

cassava products to the European market. „Companies in the IPD programme offer both the cassava root 

and the flour obtained from the root,“ says Angie Martinez, expert for Sourcing + Markets at IPD. „Local 

processing increases the added value of the producers - benefiting both the companies and the people in the 

region.“ 

Photos: ID Ladang Maniok, IPD, Germany 

Widespread foodstuff 

The Manihot esculenta plant originally 

comes from South America. The 

Portuguese colonisers brought the 

plant to Africa, from where it spread 

to Asia. The plant forms lateral roots 

underground, which develop into root 

tubers five to ten centimetres thick 

and of varying lengths. The root is 

dark brown on the outside and light 

to reddish on the inside. The cassava 

plant is undemanding, grows well in 

poor soil and can withstand drought. 

Another advantage: cassava can be 

harvested all year round. In many 

regions, especially in Asia, Central and 

South Africa, cassava with its starchy 

root tubers is the main source of food. 

The tubers are boiled or fried, they are 

processed into flour, which is made 

into baked goods and pasta, and they 

are also used as the basis for alcoholic 

drinks, such as the cassava beer 

Kashiri. Due to its widespread use, the 

root tuber is also known as the tropical 

potato. 

Gluten-free baking alternative 

Cassava flour is in demand because 

the gluten-free flour has good baking 

properties. It has a high starch content 

and a fine texture. The powdery 

cassava flour can be used to make 

soft and elastic doughs that are easy 

to work with. This is due to the flour‘s 

high binding capacity. The good water 

absorption also keeps the baked 

goods fresh for longer. Thanks to 

these properties, cassava flour can 

be used as a one-to-one replacement 

for gluten-containing flour in many 

recipes. The slightly sweet flavour 

goes well with both sweet and savoury 

recipes. Cassava flour is therefore 

equally suitable for bread, cakes, 

pastries and pasta. „The demand for 

gluten-free products is increasing on 

the European market“, explains Angie 

Martinez from the IPD. „In this context, 

interest in cassava flour and foods 

based on gluten-free flour, such as 

baked goods and pasta, is growing.“ 

Production of cassava flour 

After harvesting, the cassava root must 

be processed quickly because it spoils 

easily. When the roots are exported, 

they are usually frozen or coated with 

wax. The roots are poisonous when raw. 

They contain linamarin, which turns 


Ingredients 

into hydrocyanic acid. The hydrocyanic 

acid is destroyed by heating. 

Difference between tapioca 

and manioc flour 

Tapioca is also made from the 

cassava root. It is a flavourless 

plant starch that can be used in 

the same way as potato or corn 

starch. While tapioca consists 

only of the extracted starch from 

the tuber, the entire peeled and 

dried root is used for cassava 

flour. In this way, cassava flour 

consists of starch, fiber and 

other nutrients. This special 

composition is the reason for its 

good baking properties. 

The production of cassava flour differs 

from region to region. The IPD company 

„Ladang Sehat“ from Indonesia 

produces fermented cassava flour. To 

produce it, the root tubers are cleaned, 

peeled and cut into thin pieces. These 

pieces are fermented to break down 

the toxin linamarin. Fermentation also 

improves the availability of nutrients 

and ensures a better texture and 

digestibility of the flour. This process 

also contributes to the development of 

flavour by making the flour milder and 

less bitter. Finally, the pieces are dried 

and ground into fine flour. „Ladang 

Sehat“ works closely with local farmers 

from whom the company sources 

the cassava roots. It processes the 

roots into high-quality cassava flour 

in modern production facilities. In 

addition to flour, the IPD company also 

produces gluten-free baking mixes, 

noodles and snacks. 

fmt 


www.importpromotiondesk.de 


19

Processing 

High-class Engineering Partner: Evaporate 

Operating Costs! 

Energy efficiency and improved product flavor 

In food production, taste is always the top priority, especially when it comes to costs! Every food 

manufacturer knows the challenge: concentrating liquid raw materials through evaporation is like squaring 

the circle. It is determined by flavors, vitamins, nutrients, and then the whole thing has to remain affordable. 

Devex has everything a food producer could wish for: “From plate evaporators and natural circulation 

evaporators to falling film evaporators and complex multi-stage evaporation systems, we offer a complete 

range of evaporation equipment,” says Stefan Oestermeyer, technical director at plant manufacturer Devex. 

Of course, evaporation plants should 

be particularly energy-efficient in order 

to keep operating costs as low as 

possible. And when it comes to energy 

efficiency, Devex plants are particularly 

strong. 

“Since every basic product reacts 

differently, our systems are always 

tailored to the specific needs of our 

customers,” says Technical Director 

Oestermeyer. “We advise our customers 

so that we can offer the most efficient 

system for each individual application. 

This allows for enormous savings in 

operating expenses. Devex‘s core 

competencies are the energy efficiency 

of its systems, flexibility in system 

design, and the numbers of applications 

that can be covered.” 

Stefan Oestermeyer, Technical Director at 

Devex: “We support our customers with a 

complete range of food evaporators, from plate 

evaporators and natural circulation evaporators 

to falling film evaporators and complex multistage 

evaporation systems.” 

A perfect tailor-made solution for 

every application 

There are many reasons for 

evaporating liquid from multicomponent 

mixtures. In the food 

industry, factors such as product 

quality, shelf life, and savings in 

transport costs due to reduced liquid 

weight are decisive. Solvent recovery 

also plays a role. That is why the 

range of our approaches is as diverse 

as our customers‘ requirements. 

Stefan Oestermeyer knows more: 

“From affordable plate evaporators 

for uncomplicated applications to 

energy-saving multi-stage systems 

and complex falling film evaporators 

with mechanical vapor compressors 

for highly sensitive foods.” 

Test center for maximum 

customer experience 

“In our test center, we can optimize 

existing processes and completely 

test new processes individually for our 

customers. This includes pre-tasting 

together with the customer, of course. 

It‘s like a small pilot production 

run, which we then implement on a 

large-scale production basis at the 

customer‘s site based on the results,” 

says Oestermeyer. 

Unbelievable but true: diluted 

concentrate just as delicious as 

the raw product 

“Devex uses falling film evaporators, 

for example, to concentrate 

temperature-sensitive liquid foods, 

such as fruit or vegetable juices. We 

reduce the water content as much as 

possible. However, in order to preserve 

important nutrients and vitamins 

in the product, we evaporate at low 

Stefan Oestermeyer, Technical Director at 

Devex: “We support our customers with a 

complete range of food evaporators, from plate 

evaporators and natural circulation evaporators 

to falling film evaporators and complex multistage 

evaporation systems.” 

temperatures in a vacuum of down to 

50 mbar and around 40 degrees,“ says 

Oestermeyer. Processes to protect 

flavors and return them to the product 

after evaporation are integral parts 

of the system. The product is then 

simply diluted with water again at its 

destination and is just as aromatic as 

the original material. 

“It‘s about calibrating the numerous 

parameters so that evaporation 

results in the best possible product 

quality with optimum economic 

efficiency. And evaporation in a 

vacuum enables gentle concentration 

at low temperatures, which in turn 

means that the ingredients contained 

in the raw material suffer less.” Stefan 

Oestermeyer concludes by revealing 

more about energy efficiency: “We 

can further optimize the evaporation 

process in terms of energy efficiency 

using heat recovery systems.” fmt 


www.devex-gmbh.de 


Packaging 

Process improvement 

is improving quality while 

reducing operational costs. 

Visit us on drinktec hall 5 both C5-46 

15 - 19 September 2025 

Trade Fair Center Messe München 

Constant demand for consistency in product quality and taste 

makes Food & Beverage a demanding industry. With our 

comprehensive portfolio of instruments, industry expertise 

and accredited calibration services we ensure plant availability, 

resource conservation and repeatability in processing with 

traceable compliance. 

food Marketing Do you & want Technology to learn more? • August 2025 21 

endress.com/food-beverage

Processing 

Chocolate meets Baked Goods: 

Innovative Production Solutions 

at iba 2025 

The participation of Winkler und 

Dünnebier Süßwarenmaschinen 

GmbH (WDS) at this year’s iba in 

Düsseldorf was a complete success. 

From 18 to 22 May, WDS presented 

itself as one of the leading suppliers 

of innovative production solutions 

for the chocolate industry – and 

attracted great interest from trade 

professionals and international 

visitors alike. 

The WDS exhibition stand was 

very well attended throughout 

the entire duration of the trade 

fair. Numerous interested visitors 

gathered information on the versatile 

and forward-looking technologies 

related to depositing, particularly 

for the production of chocolate 

products with baked insertions such 

as wafers and biscuits. The main 

focus of interest was on the two 

high-performance machine models 

ConfecECO and ConfecPRO, which 

impressively demonstrated the range 

and flexibility of WDS technology for 

complex chocolate products. 

1. Focus on chocolatebaked 

goods combinations 

Particularly impressive was 

the presentation of the latest 

developments in the chocolate 

sector. WDS showcased 

innovative solutions for the 

production of chocolate biscuits 

and chocolate bars with wafer 

insertions – a market segment 

that has seen tremendous growth 

in recent years. The compact 

and versatile ConfecECO and 

the highly flexible ConfecPRO 

impressed trade fair visitors with 

their ability to produce complex 

products with the highest 

precision. 

2. In-house development pays off 

A special highlight was the 

presentation of the in-house 

high-performance insertion systems 

that WDS has developed in 

recent years specifically for the 

processing of baked insertions. 

This innovative technology makes 

it possible to precisely insert 

wafers and biscuits into liquid 

chocolate while maintaining 

the highest quality standards. 

“The investment in this in-house 

development is now paying off 

in the form of corresponding 

demand,” the company reports, 

pleased with the market response. 

The advanced insertion 

systems enable confectionery 

manufacturers to achieve 

consistently high quality even at 

high production speeds, while 

offering flexibility in product 

variants. From classic chocolate 

biscuits to complex chocolate 

bars with crispy wafer insertions 

– WDS technology provides 

Photos: WDS 


solutions for the entire range of 

modern chocolate products. 

3. Proven technologies complement 

the portfolio 

Alongside innovations in the 

chocolate sector, WDS also 

received considerable interest 

in its proven Mogul technology 

for the production of traditional 

gummy and jelly products 

using mould starch. With its 

broad range of applications and 

diverse moulding possibilities, 

it continues to offer a relevant 

solution for confectionery manufacturers 

worldwide. 

4. Consistently positive feedback 

confirms market strategy 

The company is very pleased 

with the consistently positive 

feedback received at iba 2025. 

The high number of visitors and 

concrete project agreements 

confirm that its technologies are 

meeting the needs of the market 

– in both classic and innovative 

confectionery production. 

Once again, iba 2025 demonstrated 

that WDS, with its innovative 

developments and practiceoriented 

machine portfolio, is ideally 

positioned to meet the requirements 

of the modern confectionery 

industry. The entire WDS team would 

like to thank all visitors, partners 

and customers for their interest 

and looks forward to continued 

successful collaboration. 

fmt 


www.w-u-d.com 

Your Global Partner 

for Complex Fluid 

Handling 

TORNADO® T1 XXLB-F 

Your rotary lobe pump for challenging 

applications such as the processing 

of extremely viscous products like 

molasse and magma in the food 

industry. 

Profit from the following advantages: 

High flow rate and 

discharge pressure 

High efficiency at low speeds 

Easy installation, cleaning 

and maintenance (FSIP®) 

Partnership does not end 

with the purchase 

We support you from 

commissioning, 

maintenance, repair 

and modernisation 

of your pump. 

 

Contact our 

experts now: 


NETZSCH Pumpen & Systeme 23 

GmbH 

www.pumps-systems.netzsch.com

Processing 

The frequency inverters are 

integrated into the Ethernet 

network to allow for remote 

maintenance tools and similar 

applications 

Intelligent, Balanced, Stable: Drive 

Technology ensures Safe Operation 

Jütro Konserven und Feinkost relies on drive systems from NORD DRIVESYSTEMS 

Jütro GmbH & Co. KG Konserven und Feinkost from Jüterbog in Brandenburg is a traditional as well 

as future-driven family company with 150 employees. It was founded in 1911 and is thus a pioneer in 

canned products technology. In 2021, Jütro has established a new PET bottling plant in cooperation with 

NORD DRIVESYSTEMS and other partners, where geared motors, frequency inverters and application 

expertise play a leading role. 

Images: NORD DRIVESYSTEMS 

In the first decades, its proximity to the 

Spree Forest made the company focus 

on gherkins processing. As the complete 

company name reveals, Jütro is now 

specialised on the gentle development 

and preparation of premium shelfstable 

food such as home-made spicy 

stock, soups and sauces or creamy 

basil mayonnaise. The comprehensive 

convenience range includes more than 

400 products. Whether a new recipe or 

the refinement of classics: Jütro goes 

in for ultimate quality for all ingredients 

and production stages. This is also 

required in the large trade brand product 

range, that Jütro supplies “just in time” 

with full traceability, on schedule and in 

compliance with strict quality standards. 

For the Jütro project, the NORDAC PRO SK 550P frequency inverter was selected in machine inverter 

design with Ethernet connection and for power output from 0.25 to 1.5 kW 

All production plants must therefore be 

fully available, while unplanned failures 

and downtimes are to be avoided by 

using reliable technology and optimal 

maintenance of all plant components. 

The best for the brand 

Where Jütro makes no compromises 

on quality and taste, its packaging 

range is flexible: Whether glass or PET: 

various packaging types and sizes 

are possible. For this purpose, ultramodern 

bottling systems for small and 

large bottles are available. The range 

has now been expanded with another 

bottling line for PET bottles. Jütro as 

well as its sister company Elbak in 

Greece have been cooperating with 

NORD DRIVESYSTEMS, and great 

confidence in quality and efficiency 

of the NORD drive technology has 

grown. So it was already quite clear 

that NORD DRIVESYSTEMS from 

Bargteheide would handle the order 

for a new bottling and packaging line, 

and equip it with the right drive units. 

The complete bottling and packaging 


Processing 

technology was delivered by other 

project partners, including two 

companies from Germany, one from 

Spain and one from Italy. 

The brand-new PET bottling plant bottles 

ketchup, remoulade sauce, mayonnaise 

and salad dressings at high speeds. The 

high market demand necessitated the 

investment. As it is increasingly difficult 

to find sufficiently qualified personnel, 

the highest possible level of automation 

and throughput was planned from the 

very start. Depending on the product, 

150 bottles can be produced per minute. 

This is 70,000 bottles in one shift. 

To achieve this number, an optimally 

balanced production process is required. 

Via the integrated Ethernet interface of a NORDAC PRO frequency inverter, up to seven (six on the 

image) additional frequency inverters can be integrated in the higher-level control via CAN bus 

Ethernet connection allows 

complete online maintenance 

“Jütro came up with the request for stable 

drive systems comprising an intelligent 

solution for the frequency inverters. 

The frequency inverters should also 

be Ethernet-integrated to allow for 

remote maintenance tools and similar 

applications”, Jan Huesmann, Business 

Development Electronic Drivesystems 

at NORD outlines the project’s key 

points. The NORDAC PRO SK 550P 

frequency inverter was selected as a 

machine inverter design with Ethernet 

connection and for power output from 

0.25 to 1.5 kW to allow the suppliers of the 

different plant components to maintain 

the frequency inverters with remote 

control support via Ethernet. Via online 

maintenance, they can inspect the entire 

system, check for faults and evaluate all 

data from the NORD frequency inverters 

for their plant sections. 

Precise drive control for all 

conveyor applications 

In the first plant section, the empty and 

very lightweight PET bottles are brought 

into line and placed upright. Here, it is 

particularly important to precisely adjust 

the speeds via the frequency inverters to 

avoid any faults caused by bottles falling 

over during conveyance. The transport 

routes between the stations are 

equipped with normal worm gear motors. 

In the bottling area where the bottles are 

filled and sealed, the cleanability and 

corrosion resistance of the NORD drives 

used there with smooth surfaces are of 

particular importance. 

For HR manager Dieter Kohrs, the continuous running of the systems is of great importance. For this 

purpose, the drives in particular must be well balanced 

Intelligent automation is essential 

In the further process, the bottles 

are sealed and packaged. Here, it 

is particularly important to run the 

system with high speeds and to control 

the conveyor line drives in a much 

coordinated manner. A task, the NORD 

frequency inverters perform very well. 

“From bottle preparation to bottling and 

packaging, drive units with frequency 

inverters by NORD DRIVESYSTEMS 

are used in every machine and perform 

various tasks such as product transport, 

sealing and packaging. We are very 

satisfied”, Retzke explains. 

Dieter Kohrs, HR manager at Jütro GmbH 

& Co. KG explains: “Our focus is on 

automation, as the continuous running 

of our systems is of great importance to 

us. This is why the entire technology and 

here especially the drives must be well 

balanced, and it is of utmost importance 

that they have a high level of stability.” 

The NORDAC PRO SK 550P control 

cabinet inverters from NORD are very 

compact and space-saving, and have 

an integrated Ethernet interface via 

which up to seven additional frequency 

inverters can be integrated in the higherlevel 

control via CANbus, without these 

seven frequency inverters each requiring 

a separate Ethernet port – a clear 

cost advantage. At Jütro, PROFINET 

is used as one of the four Ethernet 

protocols integrated in the NORDAC 

PRO SK 500P. Furthermore, the vector 

regulation of the frequency inverters 

was used in this project to keep the 


25

Processing 

In 2021, Jütro invested in another PET bottling line, which will be fully equipped with drive technology from NORD DRIVESYSTEMS 

speeds constant. Speed variation was 

used as well as the control via analogue 

inputs to pass different speed controls. 

Thanks to the data modules and device 

files provided by NORD, the different 

partners could easily implement the 

automation strategy with regard to drive 

technology – another clear cost and 

practical benefit. 

Good service: competent, 

practical, fast 

Dieter Kohrs: “The service from NORD 

has been very convincing – fully 

competent and perfect. We were very 

pleased with the clearly, practically 

and quickly proposed solutions, which 

we were able to implement without 

problems. Some partner companies, for 

example in the bottling field from Italy, 

confirmed this. 

We at Jütro agree to further invest in 

automation and consider this absolutely 

necessary. At the moment, we are 

considering a new overall concept 

for final palletising, which is currently 

done manually.“ For Kohrs, it is clear: 

“We have to continuously increase the 

efficiency of our plants, always asking 

ourselves: Does it get faster? Does it 

get safer? Does it get better? Of course, 

NORD is back in the running as a 

potential project partner.” 

fmt 


www.nord.com 

www.juetro.de 

NORDAC PRO control 

cabinet frequency inverter 

The NORDAC PRO SK 500P 

frequency inverters have an 

integrated multi-protocol 

Ethernet interface that enables 

the use of the major realtime 

Ethernet standards via 

one single interface. This is 

completed by a multi-encoder 

interface for up to four encoder 

systems and a USB port for 

voltage-free parameterisation. 

The new control cabinet 

inverters cover nominal motor 

power from 0.25 to 5.5 kW. As 

from Q3/22, powers up to 22 kW 

will be available. Plug-in control, 

safety and option modules 

ensure maximum flexibility. 

It also provides a CANopen 

interface, five or six digital and 

two analogue inputs, two digital 

and one analogue output, two 

potential-free multi-function 

relays, an HTL / TTL incremental 

encoder interface as well as 

a universal encoder interface 

which enables connection of 

SIN/COS, BiSS SSI, Hiperface 

and EnDat encoders. 


Processing 

Cutters and Grinders with 

Effective Hygiene Solutions 

Sophisticated machine technology 

makes hygiene in food processing 

significantly easier. The cutters, grinders, 

and mixer grinders from K+G Wetter 

show how this works. 


www.kgwetter.de 

Hygiene safety built in: the cutters 

in the Hygienic Secure series 

The name says it all: the Hygienic 

Secure cutters from K+G Wetter feature 

innovative hygiene solutions built in at 

the production: 

• Sloped stainless steel surfaces: 

thoroughly polished so that cleaning 

liquids run off without forming 

puddles 

• Large cleaning flaps on the vacuum 

cutters: easy access to the bowl and 

reliable visual hygiene control 

• Knife cover strips, knife cover 

supports or bowl scrapers: easily 

removable for cleaning 

• Clever design: seal-free area 

between the vacuum bowl and the 

cutter bowl 

• Hygienic cooking without vacuum: 

closed system of the open Hygienic 

Secure cutters holds steam and 

product completely separated 

Open cooking cutters of K+G Wetter – here the CM 360 at the production of butcher Magnus Bauch, 

Munich – have a completely closed cooking system separating steam and product: that’s hygienic 

and saves energy. 

Hygiene weak point safely 

eliminated 

Due to the high pressure during 

grinding, small particles and amounts 

of liquid can enter the interior of 

the machine through the seal of the 

meat worm drive – where they are 

inaccessible for cleaning. In K+G 

Wetter grinders, the cleaning chamber 

completely eliminates this hygiene 

weak point: it reliably collects deposits 

that can later be simply rinsed out 

during daily cleaning via a hose 

connected from the outside. Germs 

don‘t stand a chance. 

An investment that pays off 

Want edgy 

shapes? 

USE OUR TECHNOLOGIES 

TO BOOST YOUR SUCCESS! 

Cutters, grinders, and mixer grinders 

from K+G Wetter for trade and industry 

impress with innovative ideas for 

impeccable hygiene in food processing. 

An investment that pays off: with food 

safety and time savings during every 

cleaning 

fmt 

VISIT US AT 

GULFOOD MANUFACTURING 

04/11/2025 – 06/11/2025 • DUBAI 

SCHAAF TECHNOLOGIE GMBH 

www.foodextrusion.de 


27

Processing 

Trends in the Growing Frozen Pizza 

Sector 

Scott Klockow 

The frozen food market, including 

pizza, continues to be one of the 

fastest growing market sectors in 

food processing. Advances in freezing 

methods intersect with consumer 

trends. Consumers are seeking 

healthier, convenient options. These 

trends include increased choices of 

vegetables and plant-based proteins. 

Traditional toppings remain popular 

while niche pizza toppings and styles 

of crusts are ever expanding. Research 

and development teams continue to 

build on new flavors and toppings. 

Brussel sprouts, beets, arugula, 

spinach, zucchini, and yellow squash 

are just a few on-trend toppings. 

Cauliflower crusts are also at the 

forefront. Alternative textured plant 

proteins take center stage and appear 

on pizzas as shreds, crumbles, or dices 

in place of traditional meat selections. 

The category of cheese toppings is ever 

growing including goat cheese, feta, 

and non-dairy, plant-based options. 

When considering the purchase of new 

capital equipment, processors need to 

identify the flow of their current system. 

If creating a new line, make sure each 

station will work seamlessly with the 

next. Safety and flow should be fully 

analyzed. Working with a line company 

offers an additional amount of security. 

In addition to choosing the proper 

cutting machine, ask about spare 

parts availability, maintenance, and 

determine the degree of support after 

the sale. Urschel offers support to every 

customer for the long life of their cutting 

machinery. 

Urschel technology delivers precision 

and expertise to pizza manufacturers. 

With the extensive ability to effectively 

cut a gamut of shapes to provide 

precision cuts within the targeted 

specifications. Many ingredients go into 

creating different styles of frozen pizza 

and ingredients vary depending on 

product characteristics. For toppings, 

fruits and vegetables rely on gentle 

cutting methods, whereas alternative 

proteins require more aggressive 

cutting methods. In addition, reduction 

of ingredients for sauces and crusts 

down to micro-dimensions is necessary 

to produce the ideal frozen pizza. 

As a powerhouse developer of 

cutting solutions, Urschel identifies 

the proper machine to pair with the 

desired outcome. With slicers, dicers, 

milling equipment, and all types 

of cuts, Urschel offers boundless 

reduction opportunities to frozen 

pizza processors. This may translate 

into a new beet sauce or cauliflower 

flour crust. Urschel size reduction 

equipment paves the way for processing 

capabilities. 

Urschel partners with customers to 

optimize their productivity. Test lab 

technicians identify new cuts that bring 

true benefits to the processors that 

work with Urschel. From half-moon 

zucchini slices to bow-tie beet cuts, 

unique looks abound to help processors 

standout in the competitive frozen 

pizza industry. 

Some of the key issues processors 

are facing include adequate labor 

and staffing and require more in a 

machine design. Through improved 

technology, driven by engineering and 

manufacturing advancements, the 

processor saves time, reduces staffing 

requirements, and improves capacity 

and quality of product output. 

Customers are demanding more in 

a design than ever before. Cutting 

principles are more precise to produce 

tighter, increased in-spec results, 

dedicated to increasing usable 

product. Components are constructed 

with ease-of-use elements, such 

as built-in handles, while also being 

able to withstand rugged production 

environments. Tools that accompany 

machines are also designed to expedite 

routine procedures. It all relates to time 

savings and cost savings. 

Customers are looking for a machine 

with components that work with 

their fast-paced line. Small and 

large companies want a robust 

machine that will hold precision slice 

tolerances throughout production 

runs with guarantees of parts and 

service when they need them. The 

ability to make changes ‘on the fly’ to 

be responsive to the needs of their 

environment. 


Processing 

Urschel incorporates sanitation, 

cleanability, and durability which are of 

great importance in today‘s designs. 

Sloped stainless steel surfaces 

prevent pooling and assist in sanitation 

practices. Hinged panels prevent sheet 

metal from being rested on the floor, 

while providing full access for cleaning. 

The cutting zone is completely separate 

from the mechanical zone to negate 

cross contamination. Durability of 

knives and components is essential. 

Removable spindle carriages aid in 

sanitation. Higher cleanability saves 

time with washdowns and assists in 

profitability. 

Urschel offers complete support overthe-phone, 

in-person plant visits, or 

live remotely. Urschel‘s significant 

ongoing investment in the global 

infrastructure of our company has 

resulted in clients receiving expedited 

parts and peace of mind knowing 

their local office is there for complete 

support in terms of maintenance and 

training for the long life of their cutting 

equipment. Urschel speaks the 

language of food processing AND the 

local language, so important details in 

customer expectations are met. 

New for the emerging alternative 

protein market, the DiversaCut® series, 

M6 Dicer, and the M VersaPro® (MVP) 

Dicer offer aggressive cutting parts and 

feeding spindles created to overcome 

products that are normally difficult to 

process. These cutting methods also 

effectively reduce traditional cooked 

meats. Also new in meat processing, 

the Affinity large dicer with built-in log 

precutter for an all-in-one log dicing 

solution. 

The Affinity® series is also used for 

cheese dicing, so cheese can be 

accurately measured and dispensed 

on pizza. The large Affinity® Dicer along 

with the smaller footprint of the Affinity 

Integra-D. For cheese shredding, the 

MicroAdjustable® CC series Shred 

Head (SH-14) offers expedited knife 

changeovers. Urschel machinery 

maintains more precise control of the 

shred thickness, so processors use less 

cheese per ounce while maintaining a 

full coverage appearance. This relates 

to better control in cheese melting 

and cost savings for the processor. 

The MicroAdjustable head, sanitary 

in design, is U.S.D.A. accepted. Other 

U.S.D.A. accepted offerings include 

the CCX-D cheese shredder. Whether 

shredding or dicing cheese or plantbased 

‘cheese’, Urschel cutting 

solutions are ever evolving to meet the 

flexible needs of production lines. 

Thousands of cutting applications 

exist that Urschel size reduction 

machinery is actively involved. The 

Comitrol® Processor line of machinery 

is unique to our company. As with all 

reduction machinery we engineer and 

manufacture, all key components are 

crafted, constructed, and assembled 

under one roof at Urschel, so strict 

quality standards are enforced. The 

size reduction heads employed in 

the Comitrol line achieve particles 

down to micro-dimensions. Potential 

applications include sauces, pastes, 

slurries, granulations, rice cuts, 

crumbles, powders, and flours. Comitrol 

reductions continue to be a sought-after 

resource for the frozen food industry. 

The word “Comitrol” means controlled 

comminution. 

The E TranSlicer® Cutter (ETRS-C), 

DiversaCut 2110A® (DCA) and Sprint 

2® (SPR2) Dicers feature built-in 

discharge conveyors to facilitate 

dispensing cut product into totes. The 

built-in conveyors assist in effectively 

capturing slivered, small cuts of fruit 

and vegetable products such as leeks, 

onions, tomatoes, or peppers to 

promote gentle and complete discharge 

from each machine. In addition to the 

new conveyor discharge option, the E 

TranSlicer may also be equipped with a 

bias slicing option. 

Customers are encouraged to take 

part in a free-of-charge test cut of their 

product to determine the optimum 

Urschel machine for their cutting 

application. This beneficial service 

may be scheduled through their local 

Urschel contact. 

fmt 

The Author 

Scott Klockow is Director of Applications and 

Product Development at Urschel 


www.urschel.com 


29

Packaging 

Double Gold at Environmental Packaging 

Awards for Sustainability Leaders 

Packaging manufacturer Coveris has received major industry recognition for its leadership in sustainability, 

winning the prestigious Gold Award for Sustainable Packaging Business of the Year at the Environmental 

Packaging Awards, organised by Packaging News. Reinforcing its commitment to environmental 

responsibility, Coveris also secured a Packaging Project Gold Award, two Silver Awards and one Bronze 

across multiple categories. 

Hosted on Tuesday 24th June at The 

Kia Oval cricket ground in London, 

the Environmental Packaging Awards 

celebrate pioneering strategies, 

impactful initiatives, and innovative 

product designs that advance 

sustainability in the UK packaging 

sector. 

Coveris also received three further 

honours for its business performance 

and packaging project innovation. 

Coveris received a Silver Award in 

the Sustainable Investment Project 

of the Year category for its nitrogen 

generation system at its Spalding site, 

which enables the specialist linerless 

label facility to be fully self-sufficient 

in this key component while delivering 

measurable environmental benefits. 

“This recognition is testament not 

only to our innovative spirit but also 

to the impact we are making across 

the packaging value chain. From 

pioneering recyclable packaging 

solutions to scaling circular economy 

breakthroughs through ReCover 

and empowering colleagues to drive 

sustainability in our operations and 

culture, we are driving meaningful 

change for our industry, our partners, 

and the planet. 

Reserved for exceptional submissions 

that set a new industry benchmark, 

a Gold Award represents the highest 

accolade. Coveris’ Gold Award for 

Sustainable Packaging Business of 

the Year is significant recognition 

of the manufacturer’s strategic, 

measurable, and business-wide 

sustainability achievements. From 

setting environmental targets 

supported by robust data, navigating 

legislative change, and innovating 

sustainable packaging solutions, to 

empowering teams to deliver on its No 

Waste strategy, Coveris’ holistic and 

data-driven approach and visionary 

leadership is driving tangible change. 

In the Packaging Project Chilled/Frozen 

category, Coveris received a Gold 

Award for its MonoFlexP PaperFeel film 

developed for Lidl’s Butcher‘s sausage 

range, produced by Cranswick. 

The recyclable monomaterial pack 

combines performance with a unique 

paper-like tactile finish, offering both 

environmental savings and strong 

shelf appeal. 

A Silver Award for Recycler of the 

Year was presented to the ReCover 

Paper recycling facility, recognised 

for processing over 10,000 tonnes 

of production and customer waste 

annually and supporting the circular 

economy within Coveris’ Paper 

Business Unit. 

Finally, a Bronze Award in the 

Packaging Project Food-on-the-go: 

Takeaway category was awarded for the 

RecyclaLite ¾ lined wrap, developed in 

collaboration with food manufacturer 

Samworth Brothers. The innovative 

cartonboard format features an 

ultra-thin plastic lining, delivering 

impressive material reduction without 

compromising recyclability or product 

integrity. 

Christian Kolarik, Coveris’ Chief 

Executive Officer, commented, 

“Sustainability is more than a 

commitment at Coveris, it is embedded 

at the very heart of how we operate. 

Being awarded Gold in the Sustainable 

Packaging Business of the Year 

category is an incredible honour and a 

reflection of our No Waste vision and 

the outstanding progress we’ve made 

on our ESG journey. 

“These awards are a credit to our 

teams whose dedication continues 

to drive progress, reinforcing our 

commitment to lead the packaging 

industry responsibly and sustainably.” 

Coveris was recently named a finalist 

in the Packaging Europe Sustainability 

Awards in the ‘Best Practice’ category 

for the role of its ReCover Paper 

recycling facility, with winners to be 

announced this November at the 

Sustainable Packaging Summit in 

Utrecht, Netherlands. 

fmt 


www.coveris.com 

30 


Packaging 

Streamlining Seasonal Shutdowns: 

Ensuring Operational Continuity 

As shutdown season approaches, 

manufacturers across industries are 

preparing for necessary maintenance, 

upgrades and system optimizations. 

In response, SPX FLOW and its house 

of brands provide a suite of proactive 

diagnostics, rapid delivery of critical 

spare parts and customized service 

agreements to keep producers‘ 

equipment at peak performance for the 

busy months ahead. 

innovative and sustainable solutions. 

The company‘s product offering is 

concentrated in process technologies 

that perform mixing, blending, fluid 

handling, separation, thermal heat 

transfer and other activities that are 

integral to processes performed across 

a wide variety of nutrition, health, and 

industrial markets. SPX FLOW has 

operations in more than 25 countries 

and drink sales world, in more 139,5 than 140 x countries. 194 mm, fmt Image Softdrink/Can, CC-en46-AZ495 07/25 

“Our goal is to make sure we have 

the right parts and service expertise 

available when it’s needed most,” said 

Ty Jeffers, Vice President of Global 

Manufacturing and Supply Chain at SPX 

FLOW. “This empowers our customers 

to focus on what matters most, driving 

productivity and innovation.“ 


www.spxflow.com 

drinktec 2025 

Fulfillment Centers: New spare part 

fulfillment centers in Rochester, NY, 

and Bydgoszcz, Poland, are significantly 

speeding up delivery times for 

customers. In Bydgoszcz over 6,000 

SKUs are enhancing response times 

across Europe. Year-to-date, orders 

from both the Bydgoszcz fulfillment 

center and Rochester’s Aftermarket 

Center of Excellence (ACE) are shipping 

on schedule nearly 100% of the time. 

Quick Ship Programs: For missioncritical 

equipment, the company offers 

fast parts delivery for high-quality 

industrial and hygienic pumps, valves 

and mixers, helping minimize downtime 

and maintain production continuity. 

Customized Service Agreements: By 

working closely with customers to tailor 

Parts Level Agreements and Service 

Level Agreements, maintenance plans, 

part availability and long-term support 

are aligned with the product’s lifecycle. 

This means the right spare parts are 

delivered on time, preventing unplanned 

disruptions and maintaining optimal 

performance during shutdown periods. 

About SPX FLOW, Inc. 

Based in Charlotte, N.C., SPX FLOW, 

Inc. improves the world through 

Shaping the future 

together 

It’s important to look beyond the 

short term, which is why Krones 

is working on “Solutions beyond 

tomorrow”. Be it beverage and 

food production lines, digital 

services or plastics recycling: 

Krones’ innovative solutions 

combine superior performance 

with sustainability. 

food Marketing & Technology 

krones.com 

31 

31

Packaging 

Transforming the Food Supply Chain: how 

Reusable Packaging Solutions touch Every 

Meal 

In a world where supply chains are the 

invisible lifeline delivering food from 

farm to fork, the pressure on companies 

to have a compliant, food safety fit-forpurpose 

solution, increase efficiency, cut 

waste and boost sustainability has never 

been greater. Tosca, a global leader for 

100% reusable and recyclable plastic 

packaging and pooling solutions, plays a 

crucial role in reshaping the modern food 

supply chain, ensuring that every meal 

begins with smarter logistics and ends 

with satisfied, sustainability-conscious 

consumers. From producers and 

processors to distributors and retailers, 

Tosca’s solutions touch every stage of 

the journey, supporting safer handling, 

reducing waste, and helping businesses 

meet rising demands for performance 

and responsibility. In today’s food supply 

chain, the right packaging choices are 

proving more essential than ever. 

“Tosca’s mission is to eliminate waste 

and unlock hidden value across the 

supply chain,” says Jurgen Van Roy, 

Vice President of Supply Chain. “From 

reducing packaging waste to increasing 

the durability and safety of assets, our 

model enables businesses to operate 

more sustainably while enhancing their 

operational performance.” 

Safer, cleaner, smarter: packaging 

built for food integrity 

Today’s consumers care not only about 

what they eat but also about how 

it gets to their table. Transparency, 

traceability and sustainability are no 

longer optional. 

Tosca’s technology-driven solutions 

support these goals by enabling clear 

traceability of products and reducing 

food waste through more stable and 

hygienic load carriers. Marco Gonzalez, 

Managing Director of Central Europe 

Downstream, notes: “Customers want 

to know that their food is safe and 

sustainably sourced. Our reusable plastic 

pallets and crates are not only more 

durable and hygienic, but also designed 

to prevent damage and contamination. 

That’s critical for preserving food safety 

and quality.” 

By helping retailers eliminate food waste 

resulting from damaged packaging 

or spoilage, Tosca plays a crucial role 

in meeting ESG goals and reinforcing 

consumer trust. Whether it’s meat, dairy, 

produce, or packaged goods, Tosca 

provides customisable solutions that 

are aligned with each product’s unique 

needs and handling requirements. 

Wood optic containers. Photos: Tosca 

Driving efficiency from the 

ground up 

Food supply chains are complex, 

spanning thousands of kilometres and 

involving multiple stakeholders. At 

every link, Tosca’s packaging solutions 

provide an infrastructure that is both 

standardised and flexible, allowing 

retailers and producers to scale without 

compromising quality. 

32 


Packaging 

One of the clearest benefits of Tosca’s 

approach is its impact on logistics. 

By using foldable, stackable, and 

standardised assets, customers can 

significantly reduce transportation 

costs and maximise the use of truck 

space. More impressively, Tosca’s 

pooling system slashes “empty 

miles” – trips where trucks return with 

unused capacity. 

Vincent Nagels, Managing Director 

of Upstream, points to a real-world 

case: “We had a customer in Denmark 

sending pallets to Spain, and instead 

of returning those pallets empty, we 

now collect them locally and deliver 

them to another customer in Spain. 

This simple switch has led to a huge 

reduction in carbon emissions and 

transport costs.” 

Tosca’s customers also benefit from 

improved asset visibility and inventory 

control. In markets such as Central 

Europe, where Tosca’s RFID and IoT 

technologies are already in place, 

customers have access to real-time 

tracking data that enhances pool 

transparency and reduces the need for 

buffer stock, lowering working capital 

requirements. This leads to greater 

predictability, fewer surprises, and 

more strategic planning. From passive 

RFID tracking to active IoT monitoring, 

Tosca’s asset tracking capabilities 

are designed to evolve with customer 

needs. The company continues to 

invest in these technologies as part of 

its broader commitment to smarter, 

more responsive supply chains. 

Sustainability through circularity: 

Tosca’s closed-loop approach 

Reusable packaging is inherently 

sustainable, but Tosca takes it a 

step further by embedding circular 

economy principles into every layer 

of its business. Instead of relying on 

single-use packaging that ends up in 

landfills and drains resources, Tosca’s 

plastic-based assets are designed 

for durability, and when they reach 

the end of their usable life, they are 

recycled and reborn. 

“Our entire model is circular,” says 

Jurgen Van Roy. “We collect assets, 

inspect them, repair if needed, and 

clean them thoroughly with foodapproved 

detergents. If an asset 

is beyond repair, it’s recycled and 

reintroduced into the system. No 

plastic is wasted, and the loop is fully 

closed.” 

This closed-loop approach results 

in tangible environmental benefits. 

Tosca’s pooling model reduces 

packaging waste, cuts down carbon 

emissions, and helps customers 

comply with evolving legislation 

across Europe, such as the upcoming 

Packaging and Packaging Waste 

Regulation (PPWR). 

A powerful, complete solution 

across the supply chain 

What sets Tosca apart is its ability to 

apply this circular approach across 

the entire supply chain, offering 

a complete, reusable packaging 

solution from producer to retailer that 

delivers both operational value and 

environmental benefits. 

As Vincent Nagels explains, Tosca is 

vertically integrated, which means it 

manages all the value contributors 

across the entire supply chain. “We 

are uniquely able to combine our 

upstream and downstream products to 

create a powerful, effective returnable 

packaging for our customers, ranging 

from small-medium companies to one 

of the largest European FMCGs and 

retailers.” 

Innovation that never stops 

Innovation is at the heart of Tosca’s 

identity. With a dedicated team 

focused on product design, material 

science and digital technologies, 

the company continues to push 

the boundaries of what reusable 

packaging can achieve. 

“We’re not just reacting to change; 

we’re anticipating it,” says Jurgen Van 

Roy. “Our innovation team looks at how 

to improve the strength and durability 

of assets, how to make materials more 

sustainable, how to embed technology 

like tracking to create smarter, more 

responsive systems.” 

Automation is another area where 

Tosca is anticipating evolving needs. 

As warehouses become increasingly 

automated, the consistency and 

reliability of plastic pallets become 

critical. As Marco Gonzalez explains, 

“plastic load carriers are much more 

suitable because they maintain their 

shape, weight, and integrity across 

multiple uses, which is essential for 

reliable handling by machines and AI 

systems.” 

food Marketing & Technology • August 2025 33

Packaging 

A trusted partner in 

transformation 

Tosca’s value extends beyond 

products. At its core, the company 

operates as a strategic partner, 

working closely with customers 

to assess their needs, identify 

opportunities for efficiency, and develop 

long-term solutions. This collaborative 

approach sets Tosca apart in a crowded 

marketplace. 

“Customers approach us because they 

see us as experts in reusable plastic 

packaging. They come to us for our 

insights. Whether it’s reducing costs, 

increasing food safety or adapting to 

new legislation, we work hand-in-hand to 

find the best way forward,” says Vincent 

Nagels 

Laurent Le Mercier, EMEA President, 

concludes: “We value long-term 

relationships with everyone in the supply 

chain – from carriers and retailers to 

third-party wash centres and recyclers. 

It’s only through close partnerships that 

we can continuously improve and evolve 

together.” 

As the pressures on the global food 

supply chain grow, Tosca’s reusable 

Laurent Le Mercier, EMEA President, Tosca 

packaging solutions become vital and 

transformative. 

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. 

Jurgen Van Roy 

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 

34 


Marketing 

Bühler Networking Days 2025: 

Growing Business, Lowering Footprint 

Industry multiplies impact for successful and sustainable businesses 

Over 1,200 business leaders from the 

food, feed, and sustainable mobility 

and materials sectors gathered 

at Bühler’s headquarters in Uzwil, 

Switzerland, to address the urgent 

challenge of building successful 

businesses that feed and move 10 

billion people sustainably by 2050. 

Many key solutions are in place that 

meet these challenges. What is needed 

now is to multiply their impact at scale. 

On June 23 and 24, representatives 

from industry, business, and academia 

exchanged practical solutions to 

ongoing and emerging sustainability 

challenges at the event – a unique 

platform designed to advance 

innovative approaches, foster 

meaningful partnerships, and put a 

spotlight on education and leadership. 

With the theme “Multiplying impact 

together,” the Networking Days 2025 

highlighted the courage to navigate 

uncertainty and the solutions available 

now to build successful companies 

that bring positive impact at massive 

scale. 

Speaking at the event, Bühler Group 

CEO Stefan Scheiber described the 

power of collaboration and cooperation 

to multiply the impact of innovation. 

“The currency to survive in an era of uncertainty 

is courage,” said Ranjay Gulati, Professor of 

Business Administration at Harvard Business 

School, in his keynote address. 

“Every breakthrough, partnership, 

and bold decision has the potential to 

create ripples – spreading knowledge, 

inspiring action, and driving progress,” 

he said. “But their true power lies in the 

multiplier effect: when these ripples 

connect, they create waves of change. 

By working together, businesses and 

industries don’t just add incrementally 

to progress – they accelerate it by 

compounding their influence and 

scaling solutions far beyond what any 

single effort could achieve.” 

Ian Roberts, Bühler Group CTO said: 

“It is so clear now that we must act 

with focus and collaboration to bring 

the impact necessary to preserve 

the healthy state of our planet. I 

am energized by the potential and 

willingness shown by our 1,200 guests – 

not to simply talk, but to build concrete 

actions and to share what they have 

already achieved to accelerate group 

learning and impact multiplication.” 

The Networking Days 2025 was the 

fourth Bühler Group Networking Days 

event. The Swiss-based technology 

group has convened leaders from the 

industries it serves once every three 

years since 2016. Attendees at this 

year‘s event traveled from 90 countries 

and six continents. 

Big change needs bold leadership 

Speaking directly to the many 

food industry leaders attending 

the event, Laurent Freixe, CEO of 

Nestlé, emphasized the sector’s 

responsibility to find ways to feed a 

growing global population sustainably. 

“Climate change is a reality, but there 

is leadership and there are sciencebased 

solutions, so I am very, very 

hopeful that together we can make 

a collective impact,” Freixe said. “As 

the key players in the food system, 

we collectively have power. We have 

the ability to address many issues 

the planet is facing, and we should be 

taking the responsibility that comes 

with it very seriously.” 

Stefan Scheiber (top), CEO of Bühler Group, 

and Ian Roberts, CTO of Bühler Group, officially 

opened the Networking Days 2025. 

In a year marked by political and 

economic turbulence, keynote 

speakers emphasized the urgent 

role of industry in tackling the world’s 

most pressing challenges. In such 

times, it is easy for business leaders 

to retreat into caution, but building 

resilient, future-ready businesses 

requires courage and decisive action. 

“The currency to survive in an era 

of uncertainty is courage,” said 

Ranjay Gulati, Professor of Business 

Administration at Harvard Business 

School, in his keynote address. 

“Uncertainty causes fear, and fear can 

be paralyzing. But to survive and thrive, 

you must be bold and take action.” 

Gulati explained that in unpredictable 

environments, companies cannot 

eliminate uncertainty. Instead of 

resisting it, he urged leaders to adopt 

an agile mindset, one that allows 

for experimentation and learning to 

navigate the path forward. 

Sustainable business success 

The key message at the event was 

that sustainability is a sound business 

strategy that drives profitable growth 

and long-term resilience, and is the 

outcome of strong leadership. Professor 

Johan Rockström, a leading expert on 

global sustainability and Director of the 


35

Photos: Bühler Group 

Over 1,200 business leaders from the food, feed, and sustainable mobility and materials sectors gathered at Bühler’s headquarters in Uzwil, Switzerland, 

to address the urgent challenge of building successful businesses that feed and move 10 billion people sustainably by 2050. 

Potsdam Institute for Climate Impact 

Research, highlighted the urgent 

need for industry to operate within 

Earth’s safe limits. As the architect of 

the Planetary Boundaries framework, 

he stressed that sustainability is 

no longer optional – it is essential 

to resilience, competitiveness, and 

future success. He encouraged 

leaders to speak openly about the 

business value of sustainability: 

“We must think of sustainability as 

central to competitiveness, security, 

stability, and health,” he said. “When a 

decision improves your performance, 

attracts talent, opens new markets, 

or enhances resilience, communicate 

that clearly: show that sustainability 

is not a burden – it’s a competitive 

advantage.” 

Other speakers throughout the event 

echoed the magnitude and urgency of 

the challenge, calling for accelerated 

innovation – in digital tools, process 

technologies, and business models 

– to deliver more value with fewer 

resources. 

Johan Westman, CEO of plantbased 

oils producer AAK, shared 

his company’s journey toward 

sustainability leadership. Since 2019, 

AAK has transformed its palm oil 

supply chain, prioritizing sources 

verified as deforestation-free. By 2024, 

91% of its palm oil supply met this 

standard – a shift that coincided with a 

significant increase in profitability. AAK 

believes that there should be more 

focus on producing sustainable palm 

oil. “Palm oil offers yields per hectare 

4 to 10 times greater than any other 

plant-based oil,” says Westman. “That’s 

important when you need to feed the 

world.” 

Transformation through 

collaboration 

Thomas Zurbuchen, Leader of ETH 

Zurich | Space, and former Head of 

Science at NASA, spoke about the 

importance of collaboration between 

science and industry in addressing 

climate and environment-related 

challenges. “Industry has the ability 

to take scientific ideas and transform 

them into innovative solutions that 

make a real difference,” he said. 

“Sometimes the future is already 

here, you just need to scale it.” As 

an example, Zurbuchen highlighted 

recent developments in satellite 

imaging technology: “We can now use 

new technologies to analyze data from 

space with a resolution of millimeters 

and make it useful to inform decisions 

on the ground,” he said. “A farmer can 

use satellite images to decide exactly 

which fields need fertilizer and which 

do not.” 

Many speakers echoed the message 

about the power of collaboration to 

drive sustainable business success, 

mitigate climate change, protect and 

restore nature, create jobs, and ensure 

food security. 

Michele Andriani, CEO of Andriani 

S.p.A., gave a compelling example of 

the power of circularity to unlock new 

markets. His company set out to find 

alternative uses for all the side-streams 

generated by its core food production 

business. That led to the development 

of entirely new product lines – from 

pet food to nutritional supplements 

– with support from Bühler and other 

partners. Any material that cannot be 

transformed into a valuable product 

is instead used to generate energy 

for manufacturing. “Sustainability 

is not a goal, but a way of acting and 

doing business,” said Andriani. “For us, 

circularity is not just a sustainability 

concept – it’s an engine for innovation 

and growth that has opened doors to 

entirely new sectors.” 

Delivering on promises: grow 

business, lower footprint 

“Reflecting the urgency with which we 

need to act, our efforts go beyond simple 

compliance, drawing on partnerships, 

innovation, and a focus on building 

businesses that deliver measurable 

reductions in environmental footprint, 

while supporting profitable growth 

for both our customers and our 

company,” said Ian Roberts, Bühler 

Group CTO. “This work not only 

benefits the environment but also 

drives operational efficiency, creates 


Marketing 

jobs, and builds long-term resilience. 

We are helping our customers achieve 

significant reductions in energy 

consumption, waste generation, and 

water usage – delivering real impact up 

and down the value chain.” 

Bühler supports its customers in 

growing their businesses while 

lowering their footprint in many ways. 

From offering new state-of-the-art 

solutions to optimizing current systems 

through services, including machinery 

refurbishment, digital process control, 

and predictive maintenance. These 

services lead to higher productivity 

and yields, resulting in better returns 

on investment alongside positive 

environmental impacts. As a result, 

Bühler is delivering on its promise to 

multiply solutions that reduce energy 

consumption, waste, and water use in 

its customers‘ value chains by 50%. 

According to Bühler’s value chain 

analysis, when combined with other 

technologies and solutions beyond 

Bühler’s portfolio, peak savings 

potential exceeds 80% in some value 

chains. The CO 2 

e reduction potential 

is 71% for processing aluminum into 

finished products, 77% for transforming 

cocoa beans into chocolate, and 65% 

for processing rice. 

Safe, healthy, affordable food that 

tastes good 

A panel discussion focused on the 

challenge of providing safe, healthy, 

and affordable food to a growing global 

population. Abigail Stevenson, Chief 

Science Officer at Mars, described 

the rising importance of nutritional 

density in packaged food products, 

with manufacturers adding more whole 

grains, nuts, and legumes to their 

products. She also emphasized the 

value of collaboration across sectors: 

“Looking beyond our industry is critical 

for broadening perspectives and for 

really thinking differently. By coming 

together with people from different 

parts of the industry and the ecosystem, 

we find novel ways to think about how to 

address the challenges we all face.” 

Florian Schattenmann, Chief 

Technology Officer at Cargill 

Incorporated, underscored the 

complexity of this task and noted that 

efforts to improve nutrient density 

required companies to achieve four 

simultaneous objectives. “Products 

need to offer the right taste, the right 

nutrition profile, the right sustainability 

profile, and the right cost,” he said. 

“And of those, taste is king.” 

Operating robust food systems in 

Africa comes with its own challenges, 

including limited infrastructure 

and difficulties securing expertise 

and capital: “You need successful 

businesses to feed the world,” said 

Simon Tecleab, Chief Executive Officer 

at Naval Group. He described how 

his company had expanded from its 

roots in Eritrea to develop a network 

of processing and production sites 

across neighboring countries. The 

Group has set up its own logistics 

company to move products from 

farms to processing sites and is now 

partnering with Bühler to build a stateof-the-art 

food park in Angola. 

Mandla Nkomo, Chief Executive 

Officer at Partners in Food Solutions, 

is another supporter of the power 

of innovation and entrepreneurship 

to resolve challenges in Africa’s 

food systems. His organization 

connects experts from world-class 

food companies with farmers and 

food processors in countries across 

Africa. “Talent is evenly distributed, 

but opportunity isn’t,” he said. “Let’s 

create an opportunity superhighway to 

transform Africa’s food systems, one 

factory at a time.” 

Innovation in action 

Leaders attending the event also had 

the opportunity to see innovative 

technologies at work in Bühler‘s 

extensive research and training center 

facilities in Uzwil. Technologies on 

display included new solutions for 

milling, AI process optimization tools, 

digitally-controlled die casting, and 

energy-efficient technologies for 

grain puffing, food extrusion, and the 

production of plant-based proteins. 

In the final Networking Days session, 

the topic returned to bold leadership. 

Francois Pienaar, on the 30th anniversary 

of his historic Rugby World Cup victory 

as captain of the Springboks, recalled 

Professor Johan Rockström, a leading expert 

on global sustainability and Director of the 

Potsdam Institute for Climate Impact Research, 

highlighted that sustainability is no longer optional, 

it is essential to resilience, competitiveness, 

and future success. 

the significance of that event in the 

history of post-Apartheid South Africa. 

His sporting career, he told guests, gave 

him the chance to witness the effect of 

great leaders. “They embody the spirit 

of perseverance, understanding the 

pressure of competition and thriving 

under it. From them, I have learned that 

great leaders make decisions grounded 

in strong principles. They balance 

critical thinking with a resistance to 

groupthink, fearlessly embracing risks 

and maintaining their integrity,” he said. 

“At the heart of all is a profound care for 

society and a commitment to leaving 

… them in a better state. Imagine the 

impact we could have if we cultivate 

a generation of young leaders with 

integrity.” 

Bühler Networking Days 2025 set a 

new benchmark, bringing together 

the largest number of industry leaders 

and the broadest range of sectors in 

the event’s history. Guests left Uzwil 

with fresh insights, new strategic 

connections, and a strengthened 

commitment to driving progress within 

their organizations. In his closing 

remarks, CEO Stefan Scheiber thanked 

participants their ideas and active 

engagement, urging them to act boldly: 

“We need the courage to take decisive 

action – action that accelerates 

growth and drives the sustainable 

transformation of businesses, value 

chains, and entire industries. By doing 

this, we will shape a better future for 

our businesses and our societies, and 

truly multiply impact together.” fmt 


www.buhlergroup.com 


37

Events 

drinktec 2025 – In the Starting Blocks 

Preparations for drinktec 2025, the world’s leading exhibition for the beverage and liquid food industry, 

are entering their final phase. Registration figures are strong, demonstrating the exhibition’s impressive 

standing. From 15 to 19 September 2025, over 1,000 exhibitors from more than 50 countries will come 

together in Munich to showcase the latest trends. Spanning over 73,000 square meters, exhibitors will 

present solutions and expertise covering the entire value chain, addressing all industry challenges. 

Rolf Keller, Managing Director of 

YONTEX, underlines the importance of 

drinktec within the global beverage and 

liquid food market: „drinktec remains 

closely aligned with market needs, and 

this year’s edition is no exception. The 

strong response to drinktec 2025 is a 

testament to this strategic alignment.“ 

Markus Kosak, Executive Director of the 

drinktec Cluster, adds: „The international 

exhibitor base is at the core of drinktec’s 

identity and underscores its strength. 

For visitors, this means that drinktec 

is uniquely positioned as the go-to 

platform for discovering future-oriented 

solutions tailored to the beverage and 

liquid food sectors worldwide. Once 

again, the event will serve as the global 

summit for raw materials, technology, 

and machinery related to the production 

and marketing of beverages and liquid 

foods.“ 

This demonstrates that drinktec is living 

up to its reputation as the industry’s 

leading global trade fair. With the 2025 

edition, the industry affirms the breadth 

of technologies and solutions available 

internationally for beverage and liquid 

food production. The familiar distribution 

of one-third domestic and two-third 

international exhibitors will again be 

maintained. 

Liquidrome – A vision of the future 

Looking ahead, the supporting 

programme has undergone a conceptual 

redesign, as Markus Kosak explains: „We 

are consolidating our programme in hall 

C4 with our new format, ‘Liquidrome’. This 

area will serve as a forum for knowledge 

exchange, exhibitor presentations, and 

interaction with academia and research. 

With Liquidrome, we are laying the 

foundation for the dialogue of the future.“ 

This interactive space will broaden 

information access for visitors and offer 

insights into novel product concepts, 

the use of innovative technologies, and 

emerging market strategies. In close 

coordination with drinktec’s conceptual 

sponsor, the VDMA Food Processing 

and Packaging Machinery Association, 

the content will be structured around 

three central themes. 

Key topics highlight future 

prospects 

Under the topic ‘Circularity & Resource 

Management’, topics such as water 

reuse and wastewater treatment will be 

addressed. Presentations will explore 

how global requirements for water 

conservation can be implemented from 

various perspectives. Additional focal 

points include energy recovery, the 

use of by-products from production 

processes, and more efficient packaging 

material usage. The implementation 

of the EU’s Packaging and Packaging 

Waste Regulation (PPWR) will also be 

reflected in the lecture programme. 

The second topic, ‘Data2Value’, focuses 

on process transparency and the 

integration of machine learning and 

AI-based applications. Topics include 

flavor prediction models and predictive 

maintenance. These approaches also 

apply to cleaning process design: AI 

combined with machine learning enables 

the detection of contamination levels in 

containers and triggers self-adjusting 

cleaning cycles accordingly. 

The third topic, ‘Lifestyle & Health’, 

provides inspiration on flavor solutions 

for low- or no-alcohol beers, alcoholfree 

wines, and fermented beverages— 

empowering manufacturers to tap into 

this growing segment with optimized 

recipes. Functional drinks enriched with 

minerals, vitamins, amino acids, fiber, or 

probiotics are expected to gain market 

share. The addition of plant-based 

proteins, some derived from brewing byproducts, 

will also become increasingly 

important. 

Startup zone – Strong participation 

Part of the Liquidrome, the Startup 

zone has seen a particularly strong 

response this year. These startups 

demonstrate clear innovation potential, 

particularly in IT solutions for the 

industry. Maintenance management 

systems, cloud technologies, and other 

digital solutions are a key focus. Young 

companies are also concentrating on 

energy and heat supply for beverage 

production and the development of 

innovative additives. 

Positive global outlook 

In recent months, the exhibition team, 

in cooperation with the VDMA, has 

conducted an extensive international 

outreach programme. The drinktec 

Roadshow remains a proven format for 

gaining in-depth insights into market 

conditions through direct dialogue 

with key global stakeholders. Covering 

approximately 20 countries across all 

continents, the roadshow facilitated 

high-level industry engagement. 

“The global response has been 

overwhelmingly positive. We gained 

valuable insights into the strategic 

and economic priorities of our target 

markets. This exchange is absolutely 

vital to ensuring drinktec remains 

perfectly aligned,” reflects Kosak. fmt 


www.drinktec.com 


Events 

SEPTEMBER 

OCTOBER 

15-19 September 

Munich, Germany 

drinktec 

YONTEX GmbH & Co. KG 

Kürschnershof 2-4 

90403 Nuremberg, 

Germany, 

Email: info@yontex.com, 

www.brau-beviale.de 


Nuremberg, Germany 

Fachpack 

NürnbergMesse GmbH 

Messezentrum, 

90471 Nuremberg 

Tel.: +49 911 86 06 49 09 

Fax: +49 911 86 06 49 08 

www.fachpack.de 



Powtech 

NürnbergMesse GmbH 

Messezentrum, 

90471 Nuremberg 

Tel.: +49 911 86 06 49 09 

Fax: +49 911 86 06 49 08 

www.powtech.de 


Birmingham, UK 

PPMA Ltd. 2025 

PPMA Ltd. 

New Progress House, 

34 Stafford Road, 

Wallington, Surrey SM6 9AA 

Tel.: +44 (0)20 8773 8111 

www.ppmashow.co.uk 

19-21 October 

Baghdad Iraq 

Irag Agrofood 

fairtrade Messe GmbH & Co. KG 

Vossstr. 3, 

69115 Heidelberg, Germany 

Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 

info@fairtrade-messe.de 

www.fairtrade-messe.de 

OCTOBER 

NOVEMBER 

DECEMBER 

28 - 30 October 

Chicago, IL 

EATS – The Equipment and 

Technology Show for Food & 

Beverage, formerly Process Expo 

Food Production Solutions Association 

1451 Dolley Madison Blvd., Suite 101 

McLean, VA 22101-3850 

703.761.2600 

info@fpsa.org 

28-30 October 

Accra, Ghana 

Agrofood Ghana 

fairtrade Messe GmbH & Co. KG 

Vossstr. 3, 

69115 Heidelberg, Germany 

Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 

info@fairtrade-messe.de 

www.fairtrade-messe.de 

4-6 November 

Dubai, UAE 

Gulfood Manufacturing 

Dubai World Trade Centre, 

P.O. Box 9292, Dubai, UAE 

Tel: (+971) 4 308 6124 

info@dwtc.com 

www.gulfood.com 

25-27 November 


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 

02-04 December 

Paris, France 

Fi 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 

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

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

or completions. Please contact: food@harnisch.com 


39

Events 

Resounding Success for Iran agrofood 

2025 

-Iran agrofood 2025 reaffirms its status 

as a pivotal hub for innovation and 

thriving international trade. 

The 32nd edition of Iran agrofood 

passed like a whirlwind: 851 exhibitors 

from 13 countries converged for 

an intensive series of back-to-back 

meetings, captivating demos, and 

pivotal deal-making sessions. The 

atmosphere was electric, bustling 

aisles resonated with animated 

conversations, and opportunities 

flourished at every turn. 

What made this year even more 

remarkable is the resurgent wave 

of international participation. From 

China and Türkiye to Brazil, Germany, 

India and Italy, from the UAE, Austria 

and Greece to Russia, Spain and 

Uzbekistan, the global food, food 

ingredients, processing, and packaging 

industries showcased their robust 

presence. Well over 40,000 trade 

visitors from all parts of Iran and 

beyond flocked to the 24 halls and 

took up the entire outdoor area of the 

Tehran International Fairgrounds. 

Comprehensive coverage of the 

agrofood value chain 

Iran agrofood 2025 once again 

showcased the entire agrofood value 

chain, from field to fork, through its four 

dedicated partial fairs. These spread 

across 24 halls, offering unparalleled 

opportunities for networking and 

discovery. 

• Iran agro 

• Iran food + hospitality 

• Iran food ingredients 

• Iran food + bev tec 

Iran: The largest agrofood market 

in the Middle East 

With a population of 90 million, Iran 

remains the largest agrofood market 

in the Middle East. The country‘s 

agrofood sector is thriving, with 

significant growth in food and beverage 

production, exports, and the import of 

processing and packaging machinery. 

Iran is a global leader in producing key 

crops like apricots, pistachios, and 

saffron, and its market for agricultural 

technology is among the fastestgrowing 

in the region. 

According to WTO, Iranian food 

imports made up for US16.9 billion in 

2023, while food exports amounted 

for US$5.8 billion compared to 

US$4.8 billion in 2022. Iranian imports 

of food processing and packaging 

machinery stood at €138 million in 

2023, whereas imports of packaging 

machinery made up for €66 million in 

2023. (VDMA) 

fmt 


www.iran-agrofood.com 

fairtrade - Valuable business 

contacts 

Founded in 1991, fairtrade has 

long been one of the leading 

organisers of professional 

international agrofood & 

plastprintpack trade fairs in 

Africa and the Middle East. Over 

the decades, more than 36,000 

exhibitors and 1.5 million trade 

visitors have expressed their 

confidence in the company. With 

these international trade shows, 

fairtrade takes innovative ways 

to connect emerging markets 

with solution providers from 

across the globe. Facilitating 

valuable business contacts 

between exhibitors and trade 

visitors - that‘s what at fairtrade 

stands for. 

fairtrade is managed by its 

founder Martin März and his son 

Paul, who joined the company 

in 2016, and builds on a highly 

motivated team of experienced 

and young professionals, 

many of them qualified inhouse 

over three years in 

partnership with the German 

Cooperative State University 

to a Bachelor of Arts degree 

in Business Administration 

- Exhibition, Convention & 

Event Management or Media & 

Communication Management. 

ISO 9001:2015 certified and 

a member of UFI The Global 

Association of the Exhibition 

Industry, fairtrade strives for 

high customer satisfaction with 

excellent service and innovative 

products. 


Events 

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 


41 

➝ Customers 

snackex.com

Last Page 

Advertiser’s Index • August 2025 

Page Company Location 

4 

Dr. Harnisch Publications - 

PetFood PRO 


5 drinktec - Yontex Nuremberg, Germany 

Cover 1, 21 Endress+Hauser Reinach, Switzerland 

Cover 2 Fi Europe - Informa Exhibitions Amsterdam, the Netherlands 

15 Ringe+Kuhlmann Hamburg, Germany 

9 Robertet Grasse, France 

Cover 4 Urschel Laboratories Inc. Chesterton IN, USA 

23 Netzsch Waldkraiburg, Germany 

31 Krones Neutraubling, Germany 

27 Schaaf Technologie Bad Camburg, Germany 

41 Snackex Brussels, Belgium 

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

if something should be not quite right. 

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