Food&Beverage Networker Issue 01/23

Griffco Foods – a strategic partnership between Griffith Foods and IFFCO – draws upon more than a centur y of expertise to deliver unrivalled foodser vice products for industr y-leading clients across the GCC, the Levant region, Egypt and Pakistan

Griffco Foods provides insight-oriented, culinar y innovations to many of the biggest regional and global QSR, Foodser vice, and Food Processing players today Solutions include: • Proteinseasonings • Snack-seasonings • Side-seasonings • Coatings & breadings

• Dough blends • Sauces & dressings

Each and ever y product is developed through a process of research, creativity and care, taking into account both the science and the art of food and flavour.

Deep consumer insights uncovered

Our dedicated in-house insights team transforms consumer insights into relevant customer engagement, utilising an array of research tools and resources that help clients gain a deeper understanding of their target market, get closer to the consumer, stay current, and succeed

Sensor y science is a specialisation

We understand the impact of key ingredients in product formulas and consumer preference Our company boasts a fully integrated Sensor y Science and Consumer Testing Team, with capabilities that include Descriptive Analysis, Discrimination Testing, Hedonistic Testing, and Customized Sensor y research

Food science is a fundamental

Our teams understand ingredients at a fundamental level, with areas of product expertise including coating systems, snack seasonings, sauces & dressings, protein science & technology, and cereal chemistr y.

Keeping clients future ready

Clients of Griffco Foods benefit substantially from the support of a globally-reaching, agile, product development partner to keep them future-ready in an era of rapidly evolving trends and preferences Our ultimate aim is to help our customers achieve the highest market adoption, consumer preference, and enhanced profitability

We cultivate, create and develop the f undamental culinar y components that enable our customers to produce dishes that consumers love

H EALTH I S WEALTH

While unlikely to be the most popular observation to make in an F&B trade publication, it is nonetheless undeniable that many food production methods pose significant risk to the health of the planet The agricultural sector alone now accounts for 16–27 per cent of global greenhouse-gas emissions, alongside being a major cause of freshwater pollution, soil degradation, and loss of biodiversity While the extent of such impacts are becoming ever more apparent, they do little to diminish the pressures that farmers and manufacturers face in further ramping up productivity, as such enterprises collectively strive to produce enough food to feed an estimated 10 billion by the century’s mid-point

Concurrently, over 2 5 billion people worldwide today suffer from some form of malnutrition, according to the World Health Organization (WHO) Approximately 800 million of those are undernourished; around two billion adults are overweight or obese, while over two billion suffer micronutrient deficiencies Such asymmetry – inadequate consumption of nutritious foods and excessive consumption of harmful ones – means that poor quality diets are today the leading cause of morbidity and mortality across the world.

In a nutshell, “the global food system falls far short of achieving global goals for both health and the environment”, according to the EAT-Lancet Commission, which drew on all available nutritional and environmental evidence to construct what it claims to be the first global benchmark diet capable of sustaining health and protecting the planet The diet

which recommends deriving 800 calories from whole grains, 204kcal from fruits and vegetables,

and no more than 30kcal from red meat

would sustain a population of 10 billion up to 2050, the study asserts There’s a major sticking point, however: the EAT-Lancet diet does not assess dietary affordability, according to a study subsequently issued by IFPRI and Friedman School (Tufts) With US$2 84 per day as the global baseline budget to obtain the recommended healthy diet, the new study notes that 1 58 billion people worldwide would not be able to afford it And even that figure is a conservative estimate, given the many more people who would likely be unable to afford such a diet after paying for non-food necessities like housing, utilities and healthcare

Certainly, with the cost of living crisis currently taking a firm grip on consumer spending power across the globe, one can only assume that such affordability has further diminished for many consumers in recent times

All of this naturally poses an enormous conundrum for the world’s food manufacturers, who are tasked to produce more with less, add increased functionality to their products, and respond with greater agility to the ever-evolving needs of an increasingly connected, educated and climate-conscious base of consumers Resultantly, driving up productivity and efficiency across the supply chain, enhancing the nutritional value of food, reducing carbon footprint from farm to fork, and squeezing more value out of raw materials will all prove key areas of innovation for the F&B industry in the years ahead Individually, such actions would undoubtedly serve to benefit the bottom line – collectively, they could also help to bring healthier, more sustainable diets within the reach of the world's poor o

EDITOR

Sar ah Pur sey

ASSISTANT EDITOR

Gemma Kent

FEATURE WRITERS

James Midgley

Helena Haimes

Kar l Wr ight

Matthew Spr iggs

ADMINISTRATION

Kelly Frosdick

ART DIRECTOR

James Miles

BUSINESS DEVELOPMENT DIRECTOR

Adel Mhir i

SECTOR MANAGERS

Gr aeme Watts

Gar y Crooks

IT SUPPORT

Dar ren Fuller

Tel: +44 (0)1603 319450

Email: office@thenetworkergroup com

www.fandbnetworker.com

© Food & Bever age Networ ker 2023 No par t of this publication may be reproduced in any for m for any pur pose other than shor t sections for the pur pose of review without pr ior consent of the publisher

Editorial Health is wealth 04 Business News

Recent global developments in the F&B sector

06

Innovation Series

Cleaning up – Clean Label plant-based progress

Refining the ar t of research –Stravito’s Research Management tool for F&B companies

Intelligent design – Fraunhofer IVV at interpack 2023

The alt-cheese A-lister – ChickP taps into the vegan cheese market with chick-pea protein isolate

Eating to enlightenment – CBD and ‘adaptogenic’ mushroom infused products Ripening refined – ILIP s solution boosts efficienc y of tropical fruit ripening process

16

Trends In Trade

The push into premium – Pursuing added value in Private Label Star players – Brand Finance Restaurant 25 2023 ranking

Promise in On-Premise – Growth oppor tunities in European On-Premise trade Making the right connections – The rise in

37 Events

A round-up of F&B sector focused events for 2023

33

the F&B sector Ground control

game-changer

Reports Innovation tradition and conscious consumption - TUTTOFOOD pre-event insights

The Middle East’s F&B Mega Event –Gulfood 2023 post-event repor t Where insight and innovation converge –THAIFEX - Anuga Asia 2023 pre-event focus

ADM OPENS $30M STATE-OF-THE-ART PROBIOTICS PRODUCTION PLANT IN VALENCIA

SPAIN: ADM (www adm com) – one of the world’s leaders in science-backed nutrition solutions – has announced the opening of a new production facility in Valencia, Spain, to help meet rising global demand for probiotics, postbiotics and other products that support health and well-being

The production facility represents an investment in excess of US$30 million and a more than five-fold increase in

ADM’s production capacity, boosting it to 50 metric tons per year The facility will allow ADM to supply growing markets for probiotics and postbiotics in the US, Asia-Pacific and Europe ADM expects its customer base will more than triple over the next five years as more people recognise the links between the gut microbiome and many aspects of health, and look for products tailored to their specific needs

The facility – the world’s first to produce both probiotics and postbiotics at the same site – will help the company fulfil its expansion strategy in the health and well-being sector ADM is on its way to realising its ambition to increase health and wellness revenue from over US$500m in 2022 to US$2 billion within 10 years

“Health and wellbeing is one of the three enduring trends powering ADM’s growth strategy: Consumers are increasingly aware of the role their gut microbiome can play in their everyday lives, and they’re seeking nutrition solutions that are backed up by sciencebased research,” observed Mark Lotsch, ADM President for Global Health & Wellness “ADM is a leader in meeting this growing global demand, and we’re continuing to invest in the cutting edge of health and nutrition,” he added

The site will produce ADM’s awardwinning probiotic BPL1™* and the heat-

Leading edible oils supplier KTC acquires Cardowan Creameries Ltd

UK: Endless portfolio company KTC (Edibles) Ltd – the UK’s leading supplier of edible oils to foodservice, wholesalers and food manufacturers – has acquired Cardowan Creameries Ltd

Established in 1930 as an independent family business based in Scotland, Cardowan is a specialist margarine manufacturer, supplying over 20,000 metric tonnes annually to manufacturers and wholesalers across the UK and internationally Over its 90-year history, Cardowan has developed specialist techniques and methods to create some of the best bakery products in the world that are also vegan and RSPO certified

The acquisition will take the combined turnover of the KTC Group (www ktc-edibles co uk) to over £550 million, and further strengthens KTC’s value-added processing capabilities, alongside broadening the group’s product offering

Following the acquisition, KTC plans to build on the well-invested platform laid down by Cardowan Creameries Ltd’s owners, the Kyle family, with continuing capital investment in the Glasgow site

to further increase capacity and drive sales growth

“As a longstanding family business with a rich heritage, it was crucial to find the right home for Cardowan,” stressed John Kyle, Chairman and owner of Cardowan “We have found this in KTC, who are an excellent cultural and business fit This deal represents an exciting opportunity to accelerate Cardowan’s strategic growth plans and is a compelling addition to KTC”

Paresh Mehta, CEO of KTC, described the purchase of Cardowan by KTC as excellent news for both businesses “We are excited by the opportunities that Cardowan brings to KTC to expand our offering and to service all our customers I would like to thank John Kyle and Lesley McGhee for their support throughout the process, and congratulate them on building a world-class busi-

treated BPL1™ postbiotic, as well as other ADM proprietary strains, supplying a broad range of customers It will also be able to support further growth in ADM’s UK-leading Bio-Kult brand of products

The new facility is located close to ADM’s pioneering research and development centre in the University of Valencia Scientific Park, where ADM scientists undertake activity including next-generation genome sequencing and early-stage testing of new bacterial strains

Market research from Euromonitor estimates that the probiotic supplements retail market could surge to US$10 4bn by 2027 from around US$8 3bn in 2022 That growth is being driven by rising demand for science-based probiotic formulas that are used in dietary supplements, alongside in dairy products, food, healthy snacks and beverages, as well as pet and animal wellbeing products

ness We recognise the importance of the company’s heritage and production methods that have been nurtured for almost a century, and we look forward to welcoming the Cardowan team into the KTC family ”

Aidan Robson, Partner at Endless LLP, added that his firm was delighted to support KTC with its acquisition of Cardowan, which he hoped would be the first of many acquisitions the edible oils business would be undertaking over the coming years “Cardowan will help grow the sales and volume of the group, as well as broadening the offering to all existing KTC customers,” he remarked

Danone launches new research and innovation centre to accelerate nutritional advances

FRANCE: Antoine de Saint-Affrique, CEO of Danone – in the presence of the French Prime Minister Elisabeth Borne – has inaugurated Danone’s new Research and Innovation Centre on the dairy product giant’s Paris-Saclay campus

The new research centre will be dedicated to the development and innovation of Danone’s "fresh dairy and plant-based products" and “natural mineral water” categories It will include laboratories at the forefront of research, alongside pilot

production sites for innovation, and limited production of specific prototypes

The site employs more than 550 people, including world-class researchers in life sciences, fermentation and intestinal microbiota, nutrition, and health, as well as experts in consumer experience and social sciences, and specialists in product design, packaging, and pilot-scale production

To support the transformation of the food research business and accelerate

its innovation, Danone announced the creation of the new research centre in 2021 The new facility has been designed to be “at the cutting edge of innovation and meeting the highest environmental standards”, according to the company

At the inauguration, Danone unveiled a new product – an exclusive launch for the Paris 2024 Olympic and Paralympic Games As an official partner of the Games next year, Danone has stated its aim to contribute its expertise in balanced nutrition, through its dairy and plantbased products, for all ages It is within this framework, and with the collaboration and expertise of this new research centre, that Danone unveiled the design of the brand-new HiPRO Expert yogurt – an original recipe developed with the site’s researchers, in collaboration with athletes

“Enabling consumers to make appropriate food choices while innovating to meet the needs associated with physical and mental well-being is our priority This

is achieved mainly through our diversified portfolio of products, which address various nutritional needs without compromising taste or quality,” advised Isabelle Esser, Executive VP of Research, Innovation, Quality and Food Safety at Danone “Our ambition for this site is to continue to honour our mission while staying one step ahead of the trends that will shape the food of tomorrow ”

In line with Danone’s One Planet, One Health vision, the new B Corp-certified facility has also been designed to limit its impact on the environment It features wooden frames, PV panels, geothermal heating and cooling, and a water recovery system These multiple initiatives make the building the first-ever European research centre to hold the low carbon label

CARLSBERG GROUP APPOINTS NEW CEO

DENMARK: Global brewery giant Carlsberg Group has announced that Jacob Aarup-Andersen will join Carlsberg as Chief Executive Officer, replacing Cees ’t Hart, who will retire by the end of Q3 2023 at the latest Danish national Jacob AarupAndersen joins Carlsberg from ISS A/S, where he has served as CEO since 2020 ISS is a global leader in facility management with 360,000 employees operating in 60 countries globally At ISS, Mr Aarup-Andersen has led a financial turnaround and the development of a strategy with a core focus on technology and digitisation, sustainability and diversity, equity and inclusion

During his tenure at ISS, the company has regained its growth momentum, with 2022 results above expectations

Prior to this, Mr Aarup-Andersen held senior leadership roles at Danske Bank and Danica Pension, and earlier worked as an investment professional in firms such as Danske Capital, TPXAxon Capital, Montrica Investment

Management and Goldman Sachs

“As part of our ongoing succession planning, the Board has been through a comprehensive assessment of CEO candidates from around the world, with Jacob Aarup-Andersen emerging as the best candidate,” remarked Henrik Poulsen, Chair of Carlsberg's Supervisory Board “Jacob is an outstanding CEO with a strong track record in delivering shareholder value and organic and inorganic growth in addition to driving the ESG and digitisation agendas

“Jacob brings a unique blend of excellent strategic skills, financial acumen and discipline, global operational experience, and an engaging and purpose-led leadership style We’re pleased that he'll be leading the next stage of Carlsberg’s value-creating growth journey, and we’re looking forward to welcoming him at Carlsberg ”

Jacob Aarup-Andersen said that he was looking forward to joining Carlsberg, which he described as “a

truly iconic company” “I’ve always admired the unique heritage and strong values of Carlsberg and look forward to building further on that great foundation The Group’s strong international presence as well as its brand portfolio and ambitious ESG agenda, combined with the long-term mind-set and the values of giving back to society through the Carlsberg Foundation, are truly inspiring,” he enthused

“I’m very impressed with the successful journey that Carlsberg has been on these past years Cees and the leadership team have created a strong foundation, both financially and strategically, and I will continue the strong shareholder value focus,” he continued “I’m looking forward to working with the team over the coming years to further accelerate the full growth and value creation of this unique company ”

With prominent backer s including DSM Venturing and The Kitchen FoodTech Hub, functional protein platfor m developer Meala FoodTech is on mission to clean up la bels and improve plantbased foods .

C LEAN I N G U P

Israeli start-up Meala FoodTech Ltd (www mealafood com) – the developer of a functional protein platform – has announced the close of US$1 9m in preseed investment The round was led by The Kitchen FoodTech Hub, part of The Strauss-Group, and DSM Venturing (the corporate venture arm of the Dutch multinational Royal DSW, with the additional participation of Milk & Honey Ventures Specialising in alt-protein investments, DSM Venturing’s contribution to Meala’s pre-seed round marks its third investment in the Israeli food-tech ecosystem in 2022

Cleaner, better-for-you products

While the plant-based category continues to gain momentum, alt-protein food formulators still struggle to improve the labels and mouthfeel of their products to match traditional, animal-based counterparts

Currently, popular meat alternatives – such as veggie burgers and sausages – typically contain a long list of ingredients, some with complex chemical names unfamiliar to consumers

In response, Meala FoodTech says it is on a mission to revolutionise the plant-based protein industry by developing new ingredients and processes that allow the creation of cleaner, better-foryou products

And indeed, Meala’s multi-functional proteins vastly improve the texture of meat alternatives to more compellingly mimic the organoleptic qualities of real meat and deliver a more full-bodied flavour Meala’s proprietary platform creates functional

proteins that are designed to be used as binding and gelling agents thanks to their superior water retention capabilities The platform enables formulators to boost meat analogues with better nutritional value and functional properties using a short list of ingredients in line with real meat

Getting closer and faster to the market

“We are excited to complete this investment round with the support of leading investors,” noted Hadar Razmovich, CEO and co-founder of Meala FoodTech “This achievement reflects the investors’ trust in our technology and R&D team of experts. “There is a significant need in the plantbased industry to effectively reduce undesirable ingredients and clean up labels This investment will help us get closer and faster to the market, better address the companies’ specific needs and provide affordable, smarter solutions ”

Jonathan Berger, CEO of The Kitchen FoodTech Hub, remarked that his company was excited to support Meala on its important mission to improve plantbased foods, “making them tastier, more nutritious, and with readily recognisable ingredients,” as he put it “This is another milestone in our quest to nourish a better tomorrow, and we are honoured to have a leading entity such as DSM Venturing co-invest with us in such a promising company ”

Accelerating from lab to pilot scale

The new funding will initially go towards continuing the development of Meala’s

platform technology, and accelerating from lab to pilot scale The start-up’s core technology enables the development of functional proteins for multiple meat replacements, including burgers, sausages and nuggets, with egg and fish alternatives currently in development

“This investment will enable us to accelerate our growth and support plant-based producers in their mission to reach new consumer segments,” stated Dr Tali Feldman Sivan, PhD, co-founder of Meala “We’ve already initiated collaborations with leading plant-based CPG manufacturers to implement Meala’s solution in their products We are on track to launch products in the US and European markets in 2024 ”

Ultimately, Meala says its vision for plant-based alternatives is to have a short list of simple, recognisable, ‘home kitchen’ ingredients, while delivering the same fullbodied flavour and texture of real meat. The platform works with a versatile range of plant proteins – and moreover, the Meala solution can be easily integrated into CPG products through existing manufacturing lines o

Meala FoodTech’s co-founders (left to right): Dr Tali Feldman Sivan, Hadar Ekhoiz Razmovich and Liran Gruda

R E F I N I N G TH E ART O F R E S EAR C H

Food giant Danone – parent brand to super mar ket icons like Evian, Silk, Activia and Alpro – has adopted a new mar ket research tool in order to be more in tune with customer needs and expectations . Leveraging the ‘Research Management’ tool from award-winning Swedish SaaS enter pr ise insights platfor m Stravito (www.stravito.com), Danone can more efficiently manage market research projects, budgets, suppliers, and exter nal agencies all from one home base.

Olof Philogène, CEO and Founder at Stockholm-headquartered Stravito “Today, we are taking it to the next level, simplifying research project management, allowing teams to comprehensively manage research projects from one place ”

For the past four months, global food giant Danone has been trialling Research Management With researchers in 30 countries and studies being completed every month, it needed a more automated, helpful and collaborative way to manage insights projects and avoid the duplication of work

the research process on a new level. Requests for proposals can be sent to multiple agencies from the organisation’s approved list of suppliers, enabling teams to negotiate on terms, choose the best offer, and collaborate on execution Once a proposal is revised and approved, projects can be immediately commissioned within the tool

Further innovations in the pipeline

On a mission to democratise access to market research for the world’s largest organizations, enterprise insights platform Stravito has just announced the launch of ‘Research Management’. Using the new product, insights teams streamline workflows to better manage research projects, budgets, suppliers, and external agencies from one, secure space.

Developed in collaboration with customers, the new Research Management tool fully integrates with Stravito’s repository, allowing insights professionals to review available research before beginning a project, and instantly publish completed research so that no knowledge is underutilized or lost on local drives.

Next level research project management

“From day one, Stravito has been focused on helping global organisations simplify knowledge discovery by centralising access to their insights,” asserts Thor

Empowering an effective, smart way of working

“At Danone we are always innovating with data and insights, and looking for tools that can empower us to work as one team in a more effective and smart way, ” notes Joanna Dumont, VP Strategy, Insights and Innovation at Danone “Research Management enables best practice sharing, makes processes much more transparent, and increases team collaboration So far, in the pilots and the markets that it has launched in, the feedback has been really aligned with our overall goal to increase efficiency with many people commenting ‘I really needed this’ ” Research Management brings budgets together in one place to allow full transparency and to speed up processes, increasing the operational and financial efficiency of teams. New project briefs can be launched using flexible customised templates and workflows to empower teams to follow best practices and bring

Moreover, Stravito’s CEO stresses that this latest launch is just the beginning: “We have a number of great enhancements in the pipeline for Research Management, including a real-time internal and external chat functionality, and a timeline feature that conveniently denotes project milestones of commissioned research,” revealed Mr Philogène, whose company also counts the likes of as McDonald’s, Comcast and Burberry amongst its blue chip clients “We’re excited to see how teams capitalise on the tools’ consistently expanding capabilities ”

To learn more about Research Management, visit www.stravito.com/research-projectmanagement

Thor Olof Philogene Stravito’s CEO and Founder

Stravito’s Research Management platfor m

Danone has adopted the new market research tool in order to be more in tune with customer needs and expectations

I NTE LLI G E NT D E S I G N

Presenting its advanced innovations at the leading packaging technology event from VDMA’s booth (#C54, Hall 4), German research institute

Fraunhofer IVV will showcase an array of new developments that can help companies establish digitalised value creation processes and take their first step into the circular economy

Training machine operators from anywhere

Fraunhofer IVV is developing digital training systems based on virtual reality (VR) to provide support for vocational training and continued professional development for operating and technical staff This enables the staff to master the steps involved in processes such as changeovers. The systems will also assist with developing in-depth process understanding as quickly as possible a necessary step for eliminating and avoiding faults on a longterm basis

The training program can be run as a stand-alone application on VR terminals;

there is no need for the machine itself to be present for the training activity Learners are able to make mistakes and gather experience without impeding a machine’s availability for other uses or even risking damage

The VR training scenarios are based on a CAD model of the machine and the corresponding process model This is coupled with a curriculum that is individually tailored to the specific tasks involved in operators’ work and includes a range of learning modules

Visitors to the booth will have the opportunity to try out the training system for themselves using the example of a production plant for thermoformed packaging

Consultation services for future-proofed digitalisation

When it comes to challenges such as ensuring the resilience of processes, implementing the circular economy or addressing skilled worker shortages, digitalisation can offer solutions Fraunhofer IVV assists companies undergoing trans-

formation processes – i e , implementing concepts such as networked production, the Industrial Internet of Things and data exchanges encompassing the entire value chain – by developing company-specific technology and assistance solutions, individually tailored software for supporting system integration, and AI applications for the production process

Intelligent cleaning tech

The quality of manual processes for cleaning machines, plants and production environments can vary widely Such processes are not reproducible and, in view of the ever-worsening shortage of skilled workers, pose major challenges for companies In response, Fraunhofer IVV is working on intelligent technology solutions for automating manual cleaning processes

At this year ’ s interpack, Fraunhofer IVV will demonstrate its AR-based technology CleanAssist, alongside two variants of its Mobile Cleaning Device These pioneering technological applications enable efficient, resilient production processes that ensure

Fraunhofer Institute for Process Engineer ing and Packaging will present new technologies and solutions for businesses in the packaging and F&B space at inter pack expo in Düsseldorf from 4–10 May 2023.

a high level of quality Cleaning processes can be documented in a fully automated manner using intelligent sensor technology and a digital twin This makes it possible to genuinely validate cleaning processes, offering quality assurance with digital assistance

Indeed, CleanAssist is the first virtual cleaning assistant for manual cleaning Tracking sensors on the cleaning lance can be used to analyse and document the rate of volume flow applied (i e , the rate of cleaning efficiency), as well as spray shadows. A digital twin is transferred to the real-world cleaning environment with the help of an AR device; the actual progress of the cleaning is displayed to the user in real time, meaning areas that have been overlooked, insufficiently cleaned or cleaned too much are visualised to staff

The Institute’s Cleaning 4 0 approach

i.e., one that is fully automated and flexible

is realised in its Mobile Cleaning Device (MCD), an intelligent, modular cleaning robot Fraunhofer IVV will present two models at interpack for different applications

The first is an autonomously moving

device that can be used for automatic cleaning of entire production environments The fully integrated contamination sensor technology in the MCD automatically detects the degree of contamination and allows the cleaning process to be documented An innovative adaptive jet cleaner (AJC), which rotates on three axes, takes care of the cleaning

The second model – an inline version of the Mobile Cleaning Device (Inline MCD) – can be used to automatically clean processing plants and process lines

The Inline MCD is additionally equipped with a variety of cleaning nozzles and brushes During the cleaning process, it travels along the same path as the product through the process equipment, via conveyor belts or rail systems

Circular economy advancements

The packaging industry faces growing demands for recyclable packaging systems

– in response, Fraunhofer IVV is developing customised, fibre-based packaging systems and technologies that can reliably control the processing behaviour of paper and alternative materials in high-speed

machines At interpack 2023, the Institute will demonstrate the variety of shapes of thermoformed fibre-based packaging that can be created and what can be achieved when 3D-moulded parts are combined with embossing processes in consumer packaging, alongside demonstrating how moulded parts can be combined with functional – and sometimes even organic – barriers.

By focusing on efficiency, safety and feasibility, Fraunhofer IVV offers holistic support for companies making the switch to alternative materials and recyclates. At interpack, the Institute will provide insight into advanced forming, joining, measuring and monitoring tech, as well as research services along the process chain (from material selection and characterisation, to process and machine analysis and packaging design) To this end, Fraunhofer IVV is developing inline monitoring technologies, specifications for process parameterisation, and needs-based process and machine designs It is also conducting on-site efficiency analyses in industrial production environments o www ivv fraunhofer de

TH E ALT-C H E E S E A-LI STE R

ChickP’s patented chickpea isolate is emerging as a stellar perfor mer in the creation of traditional, fer mented, plant-based dair y cheese analogues .

Founded by Ram Reifen, MD – a pediatric gastroenterologist and professor of human nutrition who was driven by a desire to create a protein that can help feed the world while benefiting consumers and food manufacturers

ChickP Protein Ltd is on a mission to help its customers develop nutritional, plant-based products with speed-to-market and reliability

Amongst a multitude of applications, the Israeli company ’ s patented, non-GMO, allergen-free chickpea isolate demonstrates its capacity to act as an exceptional plantbased protein alternative for cheese analogues The food-tech start-up has already created prototypes of chickpea-powered cream cheese and firm cheddar cheese, with the new innovations matching real dairy cheese in appearance and flavour, as well as being highly nutritious

Indeed, ChickP’s breakthrough formulations are set to be instrumental in helping manufacturers fast-track customisation of plant-based cheese products that genuinely respond to consumer ’ s cravings for a deliciously cheesy experience. The new cheese applications join the company ’ s expanding line of plant-based alternative prototypes, including egg-free mayonnaise, ice cream, and chickpeabased barista coffee creamer, illustrating the functional versatility of ChickP’s innovative ingredient

Plant-based cheese

market to hit $7bn by 2030

The appetite for cheese – the original comfort food – has never shown signs of waning over the years According to a Smart Protein Project survey conducted in 10 countries, cheese is the leading animalbased food product, with individual consumption averaging in a range from one to six times per week The same report indicates a strong willingness to shift to plantbased versions, but in conflict with an overall dissatisfaction with the taste, texture and value of products currently on the market Nonetheless, demand for plant-

based cheese is growing exponentially and is expected to attain a market value of US$7 billion by the end of 2030

Closing the gap on dairy’s attributes “Flexitarians dominate the consumer market for dairy alternatives,” noted Liat Lachish Levy, CEO of ChickP. “They are eager to eat vegan alternatives as long as those alternatives can level up to real dairy’s sensory and nutritional attributes These are precisely the gaps the industry is striving to close While some cheese analogue producers succeed on the sensory points, this often comes at the expense of the desired nutritional balance – and vice versa ”

ChickP broke down the barriers to the perfect protein for creating a no-compromise cheese alternative The start-up’s formula is based on its proprietary, highfunctioning chickpea isolate The isolate embodies a 90-per-cent whole protein composition, and provides a powerful and nutritional boost to plant-based food applications The isolate is also clean-label, with a neutral flavor, making it a highly versatile ingredient to work with

A cultured product crafted through traditional processes

ChickP’s cream cheese formulation combines the isolate with a few simple ingre-

dients, such as water, coconut oil, and starch Its tangy, cheese-like flavour is obtained via fermentation with lactic bacteria, just like the traditional milk-based process As a cultured product, it is naturally replete with probiotic benefits

“We insisted on applying only traditional processes for our winning cheese analogues,” explained Maor Dahan, Application Manager for ChickP “Our formulas contain no stabilisers or gums We explored a range of cultures to find the strains that work best with our formula On top of that, the synergy between the chickpea isolates and starch helped create a rich, smooth, creamy textured spread – on par with real dairy cream cheese, and [offering] hearty complete protein fulfilment ”

ChickP has also produced a chickpeabased firm cheese that delivers the bold, earthy flavour and chewy texture that characterises cheddar cheese It is likewise produced via fermentation to achieve depth of flavour, firmness and natural probiotic benefits. The product works well on sandwiches, melts nicely on cheese toast, and transforms into a cheesy sauce for creating an alfredo-style pasta or a vegan macaroni and cheese.

The company is currently developing analogues of other popular cheeses, such as emmental, parmesan and mozzarella Co-operating with global alternative dairy producers and traditional dairy manufacturers, ChickP is helping such businesses segue into the alt-protein arena, providing them with the raw materials, recipes and technical expertise required to tailor signature cheese products ChickP is ISOcertified, Kosher and Halal certified, and has self-affirmed GRAS status. o

Learn more about ChickP’s pure plant protein here: www chickp-protein com

SERIES | ChickP ta ps into alt-cheese mar ket with chick-pea protein isolate

EATI N G TO E N LI G HTE N M E NT

Health and wellness are key considerations for a growing ar my of consumer s the wor ld over – and an array of functional F&B products are dutifully emerging to satisfy such requirements. One company in this flourishing space is Cheerful Buddha, w hose range of CBD (canna bidiol) and ‘ada ptogenic’ mushroom infused products are enjoying enor mous interest across an array of consumer groups . Food & Beverage Networ ker caught up with James Wr ight – Cheerful Buddha’s founder – to lear n more a bout the UK fir m ’ s innovative offer and ethos

Could you describe your background, alongside what motivated you to establish Cheer ful Buddha?

James Wright: “I started out working in business and finance in London, but then relocated with my family to Devon, with the aim of setting up a business with a solid ethical base and a focus on making people’s lives better Cheerful Buddha is all about helping people relax and take time out of a busy day to unwind with something enjoyable to eat or drink that also supports their health and wellbeing We wanted to offer an enjoyable way to get your daily intake of ingredients such as superfoods, adaptogenic mushrooms or CBD.”

Could you outline your portfolio of products, highlighting any recent launches?

“We combine functional mushrooms or CBD into high quality foods and drinks

We make CBD-infused coffee, three different varieties of mushroom coffee, a range of instant superfood lattes, and instant superfood hot chocolate, flavoured CBD drops, and three varieties of CBD chocolate – natural, orange and mint We’re launching several new products over the coming months, including decaffeinated Lion’s Mane Coffee and a Keto Coffee.”

Health and wellness are obviously key considerations for many consumers the world over today – how do Cheer ful Buddha’s products meet such requirements?

“Health and wellness are at the core of our

business We really believe in the power of ingredients such as adaptogenic mushrooms, superfoods and CBD to support people’s health and sense of wellbeing –and our products are formulated to help people get the most out of these ingredients during the day, in a way that’s pleasurable and convenient Having a cup of coffee or a piece of chocolate is a treat that encourages you to relax and have a break – and we ’ ve added ingredients that can support relaxation, focus and a sense of calm.”

Sustainability is clearly an enor mous trend, and an issue that consumers are increasingly factoring in to their purchasing decisions. How do Cheer ful Buddha’s products align with that shift?

“We’ve built our business around sustainability: we scrutinise our supply chains, and our ingredients include Rainforest Alliance Certified luxury arabica coffee beans and ethically sourced cacao We use compostable, plastic-free packaging wherever possible By July 2023 we will be plastic-free across all our products ”

Who is Cheer ful Buddha’s target customer base – or amongst which segments you experiencing the most enthusiastic uptake of your products?

“Our target customer base is quite broad, and focused on people who are conscious about their health and wellness who like to incorporate the benefits of our ingredients into their daily routine. They could be young or old – it’s more about the focus on wellness We’re seeing a strong uptake at present from the younger generation

looking to live more healthily and reduce their alcohol intake.”

How do you get your products to market? And where are your main geographical markets today?

“We sell our products across the UK through Holland & Barrett stores, and through independent retailers We also sell direct from our website We’re just about to launch with an excellent UK wholesaler, and we ’ re branching out to Europe – we ’ ve just got a Netherlands warehouse too, because we see great opportunity in Europe ”

Could you reveal more about Cheer ful Buddha’s upcoming plans and strategy for future growth?

“Our plans are to continue to grow our business in the UK and Europe. Our products will be hitting the market in Benelux later this year Functional mushrooms are proving to be in great demand, with many people reporting benefits from them. We’re very much at the heart of that movement, and aim to keep developing our product offering in that space and to lead the way with further innovations.” o

https://cheerfulbuddha co uk

R I P E N I N G R E F I N E D

Unveiled dur ing fresh produce expo Fr uit Logistica in Ber lin, ILIP’S ‘Smar t Ripe Trolley’ uses RFID technology linked to neuron-type software to increase the efficiency of the tropical fruit ripening process without opening the room or requir ing invasive tests

Monitoring the degree of ripeness of tropical fruit is one of the key aspects in managing operations at the packing houses of importers to offer the market fruit at the desired quality and ripeness Italian innovator ILIP (www.ilip.it/en/innovation/smartripe/) showcased its intervention – entitled ‘Smart Ripe Trolley: Monitoring the ripening of tropical fruits with RFID sensors ’ – at the Tech Stage forum organised by the Berlin trade fair as part of Fruit Logistica, precisely to managing this task faced by exporters of tropical or out-ofseason fruit

A game-changer in smart packaging

Addressing an audience of international operators, the company unveiled what could prove a game-changing innovation in the field of smart packaging: the Smart Ripe Trolley. The innovative IoT-enabled system monitors the ripening process of tropical fruits (in particular avocados) for industrial uses The device’s function is based on RFID tags and sensors installed on a trolley The results of the control are shown in real time on a digital platform

This new solution is an evolution of the Smart Ripe (pictured) – developed by ILIP in 2019 However, in contrast to the Smart

Ripe Trolley, Smart Ripe was designed for the retail sector, to determine the degree of ripeness of the avocado on the shelves, and applies to the individual packaging using the RFID tag sensor integrated into the pack

The Smart Ripe Trolley project is the result of collaboration between the ILIP’s R&D Department and the Innovation Department of Westfalia Fruit Group (www westfaliafruit com) – a multinational specialised in the production and sale of avocadoes

“After the first presentation at the 2019 Fruit Logistica Tech Stage of the Smart Ripe in trays for the individual fruit for the retail sector, we were contacted by Westfalia Fruit,” informs Luigi Garavaglia, ILIP’s R&D Manager “[They] described their need to assess the progress of ripening of avocados in the ripening rooms, which are a sealed environment containing ethylene, without invasive tests on sample of the fruit and without opening the room, because doing so each time interrupts the treatment and modifies the atmosphere, requiring subsequent restoring of parameters”

Thereafter began research with Radio6ense (https://radio6ense.com) – a spin-off of the University of Rome Tor Vergata At the end of the design phase, this led to the development of a trolley with four shelves, each able to hold 32 fruits, each in its own nest, where four RFID sensors are positioned The tag RFID sensors detect changes in certain dielectric parameters of the fruit pulp associated with ripening, which they then transmit to the RFID reader installed on the trolley

Estimating ripening without generating inefficiencies

To take the readings in wireless mode, ILIP has collaborated with Radio6ense

(which analyses wireless data) to develop neuron-processing software: the trolley holding 128 avocados is wirelessly connected to a remote IoT computational platform, namely neuron-type software with artificial intelligence The Smart Ripe Diagnostics software yields interactive feedback, generating an automatic alert in the event of detections outside parameters, thereby allowing the operator to intervene on the ripening software. This correction will soon become automatic, thanks to direct interaction between the neuronal software and the management software

The first tests on avocado (Hass variety) in a room with ethylene were started by ILIP with partner Westfalia Fruit back in 2020 and remain on-going “The Smart Ripe Trolley, patented by ILIP, has been designed for fruit and vegetable operators – and, in particular, for importers of tropical fruit and manufacturers of climate and ripening rooms with ethylene,” Luigi Garavaglia advises in closing “[The Smart Ripe Trolley] satisfies the need to estimate ripening without generating inefficiencies due to the alteration of the protected environment inside the room each time it is opened, or product waste through daily invasive tests This solution allows for the distribution to the market of ready-to-eat fruit, in respect of the protocols of modern organised distribution, and guaranteeing constant quality standards ” o

Better-for-you crisp brand Simply Roasted launches subscription service

UK: Simply Roasted, the UK-based, better-foryou crisp brand, continues to shake up the mindful snacking world through its newest customer offering – a novel subscription service with exclusive access to new flavours, and stress-free sign-up and switching

The new subscription service gives time-strapped, crisp-loving customers the ease of having their favourite flavours shipped directly to their door – either every 30 days, or every 60 days, depending on their preference

Simply Roasted https://simplyroastedcrisps co uk crisps are made using a simple, whole slice of potato, offering all the taste, crunch and satisfaction of a traditional crisp, but with 50 per cent less fat and 25 per cent less salt than regular fried crisps – and all under 99 calories (per serving)

Made from 100-per-cent premium UK potatoes, the premium crisps contain no artificial flavours and are always roasted, never fried

Subscriptions are available from a mere £20 40 for a box of 24 snacks in singular or mixed flavours, including: Sea Salt; Mature Cheddar & Red Onion; Sea Salt & Cider Vinegar; and Black Truffle

Simply Roasted ‘Subcrisptions’ are available to purchase from https://simplyroastedcrisps co uk/pages/subscription#collection-s ubscription in boxes of either small (21 5g) or big (93g) bags

Shipping is free, and subscribers can enjoy an exclusive 25 per cent off their first order using the code ‘SIMPLY25’, plus 15 per cent discount on every on-going delivery of great-tasting, healthier crisps

Unilever Food Solutions identifies top future menu trends

in the Future Menu Trends report 2023 are: Modern Comfort Food, Irresistible Vegetables, Wild & Pure, Flavour Contrasts, FeelGood Food, The New Sharing, Mindful Proteins, and LowWaste Menus

and help them feel prepared for the future ”

NETHERLANDS: Unilever Food Solutions, the global leader in professional food service, has released its first Future Menu Trends report, developed in collaboration with more than 1,600 chefs in over 21 countries The report was launched at an event for leading chefs and food industry experts at Hive, Unilever’s Foods Innovation Centre in Wageningen, the Netherlands, as well as via a live stream

The top eight trends identified

“Identifying the hottest global trends is critical in our quest to provide solutions for chefs, who are contending with challenges ranging from labour shortages to tackling sustainability issues like food waste,” said Hanneke Faber, President of Nutrition at Unilever “With the release of the Future Menus Trend report, Unilever Food Solutions is not just sharing future trends, but also offering solutions-based insights and adaptable recipes to inspire chefs

MONDI SCOOPS RISI PPI PRODUCT INNOVATION AWARD

CZECHIA: Mondi, a global leader in sustainable packaging and paper, has won the coveted PPI Award in the Product Innovation category for its Hug&Hold packaging solution at an award ceremony in Prague, Czechia

The Fastmarkets Forest Products PPI Awards are the only global awards dedicated to recognising the achievements of companies, mills and individuals in the pulp and paper sector

Designed and developed to wrap and transport PET beverage bottles, Hug&Hold is a paper packaging solution that replaces plastic shrink wrap It is a recyclable, 100per-cent paper-based solution, comprising a kraft paper sleeve and a corrugated clip to secure the bottles and offer a comfortable handle for transportation

The Product Innovation Award is presented to companies that demonstrate how a newly developed product solves an existing

Unilever Food Solutions anchored the Future Menu Trends Report 2023 around eight core themes based on global data, extensive inputs from more than 1,600 chefs, global social media analytics, and the expertise of hundreds of chefs who offer practical, real-world applications

All eight trends include suggested recipes, ingredients and techniques to provide tangible solutions for chefs and food operators

Access the full Future Menu Trends 2023 report here: www unileverfoodsolutions co u k/chef-inspiration/menu-trendsreport html

need or problem ‘Hug&Hold is perfect for FMCG brands and beverage producers who want more sustainable packaging solutions that appeal to consumers and meet their product protection needs’, noted Mondi in a statement

A sustainable, functional and fully automated alternative to plastic shrink wrap means that brand owners can safely switch to the recyclable, paper-based packaging solution, without any risk to their product or logistics With Hug&Hold, Mondi is the first to manufacture and market a complete concept, providing a strong and stable solution that is made from renewable and fully recyclable materials, suitable for existing paper waste streams throughout Europe

“Leveraging Mondi's team of kraft paper and corrugated specialists, we were able to develop a fully paper-based solution with minimal material usage,” advised Silvia Hanzelova, Sales Director of

Specialty Kraft Paper at Mondi

“Following thorough testing, Hug&Hold has been confirmed in terms of runnability and viability ”

In 2021, Mondi generated revenues of €7 billion and underlying EBITDA of €1 2 billion from continuing operations, and employed 21,000 people worldwide

Find out more about Hug&Hold here: www mondigroup com/en/products-andsolutions/speciality-kraft-paper/ speciality-kraft-paperproducts/paper-based-petbundle-packaging-for-automation

fwip GIVES ICE CREAM MARKET THE ‘NESPRESSO TREATMENT’

UK: Creator of the world’s smallest gelateria – fwip (www fwip com) – is laying out ambitious growth plans to revolutionise the premium ice cream market in 2023, with its iconic solution that serves award-winning fresh Italian gelato, frozen yogurt and vegan-friendly sorbet at the push of a button

The brainchild of Paul Kali – Founder and real-life Ice Cream University graduate – fwip uses ‘Nespresso-style’ recyclable pods containing different flavours of frozen desserts served in just seven seconds, enabling operators to serve high-quality desserts anytime, anywhere fwip, which currently has a presence in over 2,000 retail, hospitality and leisure locations across the UK (including Spar, Co-op, Motor Fuel Group, Hollywood Bowl Group, UCL, LinkedIn, Deutsche Bank, Goldman Sachs and many more), has laid out plans to increase the number of its gelaterias in the market by over 200 per cent, and to increase ice cream sales by over 300 per cent The company believes its

solution is inherently designed to support leisure and hospitality businesses in the current climate, and is perfectly poised to capitalise on the trend in the market for more premium ice cream

The fwip offering is designed to be fun for customers, with its theatrical serve style and stylish design The gelaterias are also IoT connected, meaning that the sales data of the machines are logged and tracked, providing valuable data and insights for businesses This connectivity also means that in the unlikely event of there being an issue the fwip customer service team can troubleshoot remotely, with 95-per-cent of cases being solved quickly and over the phone

The company’s hero unit, the Portobello Machine, is fwip’s smallest solution, measuring just 30cm wide, and is a simple way for venues to offer a more premium product and capitalise on consumer trends in desserts The ice cream serve takes just seven seconds to produce, meaning that the fwip Portobello gelateria can produce as many as 200

desserts per hour It also requires no plumbing, and plugs into a standard 13amp socket, with built-in tech to troubleshoot operational issues and also track sales to optimise stock levels

Founder Paul Kali said that his ultimate long-term goal is to make fwip as ubiquitous a brand as the one started by another Polish entrepreneur 100 years ago – Häagen-Dazs “We have ambitious growth on the horizon this year, but we’re extremely well positioned to grab a big scoop of the premium ice cream market in 2023 in a way that no other company can,” Mr Kali remarked “Our technology-based gelateria solutions, married with Great Taste award-winning flavours of ice cream, are a huge hit with both customers and businesses who

want an easy dessert offering for their venue fwip allows any type of business to sell the highest quality gelato, sorbet, frozen yogurt and vegan desserts –solving space constraints, investment costs and product quality control issues along the way We can’t wait to welcome a whole host of new ‘fwipistas’ to our family this year

Tetra Pak commences first-of-its-kind research into fibre-based food packaging

SWITZERLAND: Tetra Pak has commenced ground-breaking research towards advancing fibre-based sustainable food packaging, in collaboration with MAX IV (www maxiv lu se/about-us) – the world’s most modern synchrotron radiation laboratory The research aims to uncover fresh insights into the nanostructure of fibre materials, with the first application focused on optimising the composition of materials used for paper straws

This is the very first industrial research and development experiment at ForMAX, a brand new research station dedicated to studying materials from the forest, located at the MAX IV Laboratory in Lund, Sweden

As the global demand for safe, nutritious food intensifies, and the scarcity of raw materials increases, the need to develop more sustainable packaging solutions that use less of these scarce resources has become urgent New materials based on paper will bring

novel opportunities, but they need to remain food safe, and recyclable, and be more durable against liquids and humidity, while meeting the increased sustainability demands

“A fundamental understanding of the structure and properties of materials is crucial as we work towards developing the package of the future Our ambition is to provide the world’s most sustainable food package – and experiments at ForMAX will clearly support us in this mission,” remarked Eva Gustavsson, Tetra Pak’s VP for Materials & Package “The package of the future needs to be fully recyclable and have a low environmental impact Using renewable materials and increasing the use of fibre-based material within packages will be vital With this research, Tetra Pak is helping to uncover fresh insights into plant-based materials as a basis for future innovations ”

Eskil Andreasson, Technology Specialist for Virtual Modelling at Tetra Pak, informed: “Our first experiment, which starts with paper straws, provides additional analysis capabilities into how paper straw material responds to changes in the environment in realtime, as well as how the straw interacts with different types of liquids under stringent conditions These new insights and knowledge will be applied to developing the paper straws of the future in our virtual modelling tools, helping us to improve their functionality ”

Construction of ForMAX is funded by the Knut and Alice Wallenberg Foundation, with the operating costs funded by industry through Treesearch, a national collaborative platform for academic and industrial research in new materials from the forest As an industrial partner in Treesearch, Tetra Pak is one of the initiators and facilitators of ForMAX

Thai Union’s plant-based shrimp dumpling recognised across EMEA region

THAILAND/UAE: World-leading seafood producer Thai Union is now attracting global interest with its Asianinspired plant-based propositions –and particularly for its plant-based shrimp dumpling, which was recently a finallist in the prestigious Gulfood Innovation Awards

Created by Thai Union’s ‘Alternative Proteins’ business unit, the world’s first plant-based shrimp dumpling was launched in July last year in supermarkets across Thailand to meet the growing consumer demand for healthy and environmentally friendly products

It is the firm’s second plant-based innovation to be launched onto the market after its plant-based tuna The move marked a significant milestone for one of the world’s largest processors of shrimp – one that reflected its ambition to also become a leading player in

the plant-based sector

The company’s plant-based shrimp dumplings have since sparked interest from retailers and brand owners across regions, serving the growing consumer appetite for convenient, plant-based solutions offering an Asian culinary experience

Later this year, Thai Union will launch its first branded plant-based offerings in Europe, partnering with some of the largest retailers and gaining exposure to hundreds of stores

As a steamed or microwavable product, Thai Union’s plant-based shrimp dumplings bring fresh innovation to the plant category – one that is currently dominated by burger patties and breaded, battered products

Thai Union entered the Gulfood Innovation Awards for the first time in 2023, with its plant-based shrimp dumpling making it to the finals “We

find great inspiration in the Asian cuisine and reinterpret them with plantbased ingredients This has proven a successful angle for our products to find their way into everyday consumption,” observed Gerben Kamps, Global Business Development Manager of Thai Union’s Alternative Proteins business unit

“Thai Union is playing a leading role

in seafood-inspired, plant-based proteins,” he continued “We’re committed to embracing the opportunities that alternative proteins present, such as creating more seafood consumption occasions and attracting new consumers into the seafood category –especially when we can leverage our production knowledge and capabilities together with partners ”

Natec Network fires up innovations for Interpack 2023

Below are a few of the key innovations that Natec Network will be showcasing

GERMANY: Natec Network – an international network of companies comprising Hochland Natec GmbH, Gold Peg International Pty Ltd and Natec USA LLC

are preparing to showcase a range of innovative technologies at the upcoming Interpack expo (Dusseldorf, Germany –4–10 May 2023)

Drawing on many years of experience in high-quality machinery and plant engineering for the industrial food production sector, the three wellknown market players that make up Natec Network today offer an array of value-adding, specialised and unique

solutions to many of the world’s leading food manufacturers

Suitable for a wide range of products, including processed cheese, meat, sauces, babyfood, fruit & vegetable preparations, and mayonnaise, Natec Network solutions are for ‘more than cheese’, as its new marketing material emphasises

Keen to demonstrate how Natec Network’s tech can boost manufacturers’ food production performance, the team will be on hand at Interpack 2023 (stand #5A01) in Dusseldorf in May to discuss potential clients’ needs

M4E (Magnet 4 Emulsion) technology – Dissolving powders is sometimes challenging, yet for starches and hydrocolloids Natec Network’s M4E (Magnet 4 Emulsion) technology has proven to offer excellent results The innovative M4E technology is dedicated to product applications where high amounts of powders and/or difficult powders need to be dissolved With this technology, better and faster results can be achieved compared to traditional technology Likewise, emulsions such as mayonnaise have demonstrated excellent results

FreeSlice 800 – With this new solution, Natec Network introduces a new size into its slice-on-slice production portfolio It provides mid-size capacity in combination with versatility like slices sprinkled with herbs or individually shaped slices (for example, slices in a novel cow shape)

Hermetic sealed slices (HSS) –Natec Network’s FreePack range with its new HSS technology contributes further to sustainable packaging The machine can produce 100-per-cent airtight individual wrapped slices, which allows for a

secondary packaging without gas barrier (which could be paper or simple pe/pp film) Such a solution is more sustainable, whilst also potentially allowing for cost savings

Natec Network’s new ‘Innovation Space’ – Beyond such launches, Natec Network has announced the opening of its brand new technology and test centre ‘Innovation Space’ (pictured) at its headquarters in Heimenkirch, Germany Natec Network made the investment to showcase its complete portfolio, with potential customers invited to either provide existing recipes to be run on Natec Network equipment, or develop new compositions using its technology Likewise, start-up companies are welcome to use the Innovation Space to create new products A further advantage is that all produced product samples are suitable for human consumption as the facility is an approved food production area, meaning that samples can be produced for market or consumer tests

During and after Interpack, Natec Network will be offering an ‘Open House’ for all interested parties to visit the Innovation Space Please contact Natec Network for further details www natec-network com

TH E P U S H I NTO P R E M I U M

The pandemic ra pidly changed consumer s ’ behaviour and shook FMCG industr ies in 2020/2021. Since then, the road to recover y has been hindered by spectacular inflation globally, alongside the war in Ukraine With the growing price of energy, commodities and end products, many consumers ’ financial stability is today more vulnerable than ever before. This elevates the focus on cost-saving solutions, with private label coming fir mly to the fore. However, according to Euromonitor International consultant Julija Poliscuk, modern shoppers’ more demanding expectations have driven the transfor mation of private label and, in turn, changed perceptions.

NI2020, the first year of the pandemic, private label saw a tangible rise across most FMCG industries This was followed by branded offerings taking back ground in 2021 and the first half of 2022, when Covid-19 restrictions eased, and consumer confidence rose The inflation surge started in mid-2021, and was exacerbated by Russia’s invasion of Ukraine, but consumers ’ desire to travel, go out, and purchase more brands (‘revenge consumption’ after Covid-19) delayed their reaction to price hikes, which has not favoured the development of pri-

vate label in 2022 However, with prices reaching new heights and consumer demand for value for money offerings, 2023 could be a favourable year for retailers’ own brands

A strengthening presence

The expectation of private label growth is noted by both industry players and consumers

According to Euromonitor International’s Voice of the Consumer: Lifestyles survey, fielded January to February 2022, 21 per cent of all

respondents globally were planning to increase their purchases of private label products in the next 12 month period. This is the highest level recorded over the last six years

In October-November 2021, 65 per cent of industry professionals surveyed as part of Euromonitor’s ‘Voice of the Industry: Lifestyles survey 2021’ expected that consumers would increase their visits to discounters, and 56 per cent said consumers would increase their purchases of private label goods

Private label products have a strong

presence in discounters – and in countries where discounters have strong penetration, private label has the highest share Countries in which the penetration of discounters is growing the fastest generate the highest growth for private label.

Private label moves beyond ‘basic’

As private label lines have become significant market players alongside brands, they have tended to transform and serve consumers with more than just basic needs Penetrating different consumer groups, private label lines aim to play within the economy, standard and premium segments Retailers do not only change the appearance and ingredients of the products; they also enter very small and sometimes experimental segments

Thus, these times of uncertainty do not necessarily solely mean the rise of budget solutions, but also pave the way for premium private label products as betterpriced alternatives to branded goods

Private label options allow consumers to enter premium, niche categories without compromising their spending This growth enables retailers’ private label lines to build consumers awareness within categories where it is low

Consumers give the direction

To remain competitive, private label products always look at – and sometimes copycat – the strategies of leading brands Branded products continue to invest in the development of solutions targeting specific needs: more SKUs of packaged food that include claims such as Vegan, Vegetarian, Plant-based, etc are appearing within e-commerce.

According to Euromonitor’s Sustainable Living Tracker, the number of SKUs with the attribute of ‘Diets’ (including the claims mentioned above) increased by 14 per cent in March 2022 compared with the same period the previous year

Healthy living informs private label NPD

Euromonitor International’s Voice of the Industry: Lifestyles survey also reveals that industry professionals consider healthy living to be the factor which will most impact sales within the next 12 months 93 per cent of those surveyed globally think the importance of this will vary from somewhat to extremely influential.

As it has become obvious that health awareness cannot be omitted within the evolution of private label, retailers have

responded A clear example is Carrefour Polska’s 2022 launch of the vegan product range Sensation Vegetal, for consumers who not only prioritise healthy living, but also care about animal welfare and local origin (the product is sourced from Polish suppliers) The packaging highlights all the benefits of the product, which are in line with the opinions expressed by consumers in Euromonitor International’s Voice of the Consumer: Health and Nutrition/ Lifestyles surveys Such claims include:

• ‘Free from preservatives’: 34 5 per cent of surveyed respondents name this attribute as important in their dietary preference in 2022

• ‘Vegan’: Eight per cent of consumers said vegan is important in their dietary

preferences in 2022

• ‘Contains fibre’: 25 per cent said that containing fibre is important, and 68 per cent of these respondents look for it for the reason of digestive health in 2022

• ‘Nutrition score ’ : In 2022, 53 per cent look for healthy ingredients in foods and beverages This labelling is a quick and catchy way to compare one product with another.

• ‘Carrefour Sensations’: While the product does not replicate the name of the store, it does use the logo, so as to strengthen loyalty with the chain.

Be it a surge in demand for budget solutions, or requests for something beyond the standard, private label adapts to changing consumer demand. Retailers will continue to manoeuvre within the set of different price-tier solutions to shield from competitors and increase the loyalty and trust of shoppers. More premium private label products will be developed to enter various niches o

For more on how leading brands are reacting to the high-inflation environment, see the article ‘How is the Soft Drinks Industry Responding to the Challenges of Inflation?’ (www euromonitor com/article/how-is-the-soft-drinksindustry-responding-to-the-challenges-of-i nflation) and follow-up report ‘Private Label: Evolution of Premium in Food and Beverages’ (www euromonitor com/privatelabel-evolution-of-premium-in-food-andbeverages/report)

Julija Poliscuk, Consultant, Euromonitor International

Carrefour Polska’s 2022 launch of vegan product range Sensation Vegetal looked to tap into consumers who not only prioritise health, but also care about animal welfare and local origin

STAR P LAYE R S

Starbucks has extended its lead to remain the wor ld’s most valua ble restaurant brand for the seventh consecutive year, ahead of McDonald’s, These, and other findings – including fastest growing brand, strongest brand, and brand with the highest

Sustainability Perceptions

Value – are explored in in the latest Brand Finance Restaurant 25 repor t

Every year, leading brand valuation consultancy Brand Finance puts 5,000 of the biggest brands to the test, and publishes over 100 reports, ranking brands across all sectors and countries The world’s top 25 most valuable and strongest brands in the Restaurant brands

are included in the annual Brand Finance Restaurant 25 2023 ranking Starbucks (brand value up 17 per cent to US$53.4 billion) has cemented its position as the world’s most valuable restaurant brand The American multinational coffeehouse chain has now held this

position for seven consecutive years and has significantly widened its lead over the second most valuable restaurants brand, McDonald’s (brand value down 7 per cent to $36 9bn)

Starbucks generated accelerating demand for its products throughout 2022

following a continued return to normality as pandemic-related restrictions reduced globally. Starbucks’ brand value is now 30per-cent higher than its pre-pandemic value This success highlights the positive

impact that the brand’s US Reinvention Plan has had since its launch in 2022.

“Restaurant brands have faced continued challenges throughout the last few years – from the Covid-19 pandemic induced lockdowns, to rising inflation and supply chain issues,” observed Richard Haigh, Managing Director of Brand Finance “Despite this, some of the world’s largest restaurant brands, such as Starbucks, have successfully navigated these difficulties to achieve solid brand value growth

“In order to sustain success going forward, restaurant brands must increasingly cater to the higher standards for sustainability that consumers are demanding when it comes to the food they eat and drink,” he added

Texas Roadhouse is the fastest growing brand, followed by Jollibee Texas Roadhouse has achieved a 56-percent brand value increase in 2023, to a brand value of $2 3bn, making it the fastest growing restaurant brand in the ranking This brand value increase comes primarily as a result of the brand’s strong expansion strategy The brand now operates 700 restaurants and has further raised its expansion targets for the coming years, as it strives to ramp up to reach 900 units.

Filipino brand Jollibee (brand value up 53 per cent to $1 6bn) followed closely behind as the second fastest growing brand

ness performance Compliant with ISO 20671, Brand Finance’s assessment of stakeholder equity incorporates original market research data from over 150,000 respondents in 38 countries and across 31 sectors

British baked goods institution, Greggs (brand value up 17 per cent to $1bn), is the strongest brand in the ranking, with a Brand Strength Index Score of 89/100 and corresponding AAA rating. Greggs remains the strongest brand despite raising the prices of its products in the face of rising operating cost, inflation, and supply chain issues.

Starbucks also has highest Sustainability Perceptions Value

As part of its analysis, Brand Finance assesses the role that specific brand attributes play in driving overall brand value One such attribute – and one that is growing rapidly in terms of its significance – is sustainability Brand Finance assesses how sustainable specific brands are perceived to be, as represented by a ‘Sustainability Perceptions Score’ The value that is linked to sustainability perceptions – the ‘Sustainability Perceptions

in the ranking The brand’s post-pandemic growth plans have seen it expand further into the US market, with plans to open 500 stores in the coming years and rival other fast-food giants such as McDonald’s and KFC

Greggs – AAA rated, and the restaurant sector’s strongest brand In addition to calculating brand value, Brand Finance also determines the relative strength of brands through a balanced scorecard of metrics evaluating marketing investment, stakeholder equity, and busi-

Value’ – is then calculated for each brand

As well as being the world’s most valuable restaurant brand, Starbucks also has the highest Sustainability Perception Value of US$3 1 billion It is worth noting here that the brand’s position at the top of the Sustainability Perceptions Value table is not an assessment of its overall sustainability performance, but rather indicates how much brand value the brand has tied up in sustainability perceptions. o

View the full rankings report here: https://brandirectory com/rankings/restaurants

P R O M I S E I N O N-P R E M I S E

How has the COVID-19 pandemic changed Europe’s On-Premise, and where are the big opportunities for drink suppliers? In NielsenIQ’s special ‘Winning in the On-Premise’ webinar, Graeme Loudon, Managing Director EMEA at CGA by NIQ, and Ross Stoddart, VP of Global Clients at NIQ, highlighted the biggest trends in the segment, alongside how businesses can ca pitalise upon them. Here are their top ten takeaways .

1 Lockdowns have hurt the On Premise NielsenIQ’s data has shown Covid’s massive impact on hospitality across Europe, with intermittent lockdowns, trading restrictions, and fears around safety making it hard to plan While people were restricted to home, drinks sales migrated to Off-Premise, which grew its share of total beer sales from 49 per cent to 56 per cent between 2019 and 2022 Some of that share is returning to On-Premise now that restrictions are over, but volumes are generally still below pre-Covid levels.

2 But they have brought investment and innovation too

While it’s been a very challenging period, Covid has shown the impressive resilience and creativity of On-Premise Some operators used the time to update venues or find outdoor solutions to social distancing, and the sector accelerated its use of technology like apps and digital ordering Thousands of outlets were forced to close, but Covid has left us with a strong base of venues

3. The industry needs to work together to bring footfall back Despite the end of restrictions, some consumers remain anxious about safety in crowded venues Operators and suppliers need to collaborate to understand people’s needs on hygiene and give them com-

pelling reasons to go out to eat and drink rather than stay at home. Excellent service, a wide variety of foods, high-quality drinks that they can only get on-premise, and an all-round memorable experience will keep them coming back for more.

4 Price pressures are mounting

NielsenIQ’s data has shown how consumers and businesses alike are grappling with double-digit food inflation across Europe But while Off-Premise has minimised price increases in drinks, OnPremise businesses have had little choice but to pass rising costs on There are clearly more pressures to come, and half (51 per cent) of European consumers plan

to change their On-Premise habits over the next 12 months. This means operators and suppliers will have to work even harder to show consumers they are getting good value for their spend

5. People still want to go out to drink

Despite the perceived doom and gloom, consumer surveys consistently show that people still want to go out to eat and drink whenever they can The challenge for all businesses is to understand their exposure to the risk of reduced visits and identify where brands sit within different consumer segments’ attitudes toward spending Encouragingly, data suggests that those who are at the lowest risk of cutting their spending are also the most closely engaged with On-Premise, and they are among the heaviest spenders

6. Occasions are shifting

It’s also vital to understand the dynamics of occasions and how they affect category and brand choices While a steady return of people to offices has increased afterwork drinks, On-Premise has seen an increase in lower-tempo, casual and experiential occasions, triggering some switches in category choices like from spirits to beer It’s critical for suppliers to identify which brands and venues are the best fit for these evolving occasions.

7 There’s room for more premiumisation

Despite the squeeze on spending, there’s

still huge potential for premiumisation

People across Europe view drinking out as an affordable treat, and while some might be going out less, they are looking for premium experiences and brands when they do so. But it’s important to remember that people still want good value for whatever money they’re spending, so suppliers need to promote and deliver the high quality of drinks. Emphasising the quality, origin and nature of ingredients can help show the value consumers are seeking

8. Health and ethics matter more than ever

Covid has focused consumers ’ minds on health, which has opened opportunities to grow alcohol-free and low-alcohol drinks. Younger adults in particular are moderating their drinking, but they still want variety and quality in their no- and low-alcohol options. A prominent focus on sustainability and ethical practices remains a longer-term trend that consumers have turned their attention to, so suppliers need to prove their credentials here as well to stay relevant

9 Activations work, but they must be right

NielsenIQ data proves that activations are still a key lever to pull Half (51 per cent) of European consumers who have seen or taken part in one say that it positively impacted their opinion of the brand, and nearly as many consumers (47 per cent) say would be more likely to buy it. But

with activations generating an average increase of 6 1 per cent in product volume sales, and best-in-class ones reaching 16 6 per cent, it is clear that some activations are much better than others. To get them right, suppliers need to understand what drives people’s subconscious decisionmaking and take a test-and-learn approach

10. It’s all about the omnichannel

Because most consumers use both the On-Premise and Off-Premise, it’s missioncritical to synchronise all parts of a supply strategy NielsenIQ data shows how good experiences with an On-Premise drink leads to Off-Premise purchases too As successful brand launches like Madri have shown, there are big prizes for suppliers who can show joined-up thinking in the omnichannel.

For further insights on the alcoholic beverage market for both On- and OffPremise trade, go to: https://nielseniq com

Madrii Excepcional, a Spanish style lager made by Molson Coors in collaboration with Spain's La Sagra brewery, has taken the UK by storm since its launch in October 2020

MAKI N G TH E R I G HT C O N N E CTI O N S

So-called ‘connected packaging’ – i e , product packaging that facilitates brand-to-consumer engagement via the internet and a smartphone – has experienced a rise in popularity in the last 12 months, with over four-fifths of respondents in a recent survey stating they have used connected packaging, compared to just over half in 2022

Creative technology studio Appetite

Creative (www appetitecreative com) released the results from its second annual survey on connected packaging, where the brand-to-consumer engagement is largely focused on experience and creativity to deliver anything from product information to an immersive AR environment

Shifting mindsets

The biggest barrier for almost half of respondents is lack of business capabilities and preparedness (48 per cent), price (20 per cent) and complexity (11 per cent) This reflects a stark contrast from the results in 2022 when less than one-third (29 per cent) stated it wasn’t a business requirement – a mindset found in only seven per cent of respondents this year

Almost half (48 per cent) said they consider connected packaging important to help educate customers, which paints a similar picture seen in last year ’ s survey

Other valuable factors this year included direct customer interaction (45 per cent) and using connected packaging to inform product updates or marketing decisions (42 per cent) Data collection requirements lagged behind with a third (29 per cent) of those surveyed stating that they considered it important

Increased investment in digital mar-

keting spend is planned in 2023 by 88 per cent of those surveyed, versus 59 per cent of respondents in 2022 Businesses plan to increase spend on connected packaging campaigns by between $31,000 to $50,000, claimed almost half of respondents (42 per cent) This is more than double seen back in 2022, when 40 per cent planned to increase investment by less than $18,000.

Over four-fifths (88 per cent) claim to be planning a connected packaging campaign this year and the majority (92 per cent) of respondents consider connected packaging to be increasingly important to the packaging industry in the next 12 months and beyond These numbers have ticked up year on year, with less than twothirds (59 per cent) in 2022 citing plans for a connected packaging campaign, and 85 per cent considering it important for the industry.

A sustainable way to connect

Connected packaging is deemed increasingly important as a sustainable way to connect with and educate customers (57 per cent) and it is perceived by almost half (44 per cent) to be becoming the main route to communicate directly with customers Over a third (38 per cent) surveyed believe it encourages customer loyalty, with gamification ranking in a similar position (36 per cent), indicating playable ads are an important route to engaging with younger audiences

Increased sustainability pressures on packaging producers and the introduction of new EU packaging laws have positively impacted the perceived value of connected packaging The majority (91 per cent) of

respondents agree that it helps to improve the sustainability credentials of a company, versus 80 per cent in 2022

New survey questions added this year looked at gamification in marketing campaigns, a seemingly popular connected experience tool, with 70 per cent claiming to use or consider using it Almost twothirds (57 per cent) adopted traditional mobile games, a third (31 per cent) used augmented reality games, and 11 per cent shared a quiz through a connected packaging experience Almost half (48 per cent) used gamification to promote a new product or drive sales, 17 per cent to data collect, and 15 per cent to improve brand recognition

Moving into mainstream usage in 2023 “Despite the cost-of-living crisis and global economic uncertainty, investment in connected packaging experiences continues to rise,” said Jenny Stanley, Managing Director at Appetite Creative “No longer only a data collection tool, connected packaging is now a long-term customer relations and educational media channel, which helps companies navigate everchanging sustainability requirements and inform product development and marketing decisions Moving from a tipping point into mainstream usage this year, the perceived value of connected packaging has shifted to a business ‘must-have’.” o

‘Connected packaging’ popular ity is expected to surge in 2023, as brands seek to educate customer s and improve sustaina bility credentials .

Q U I ETLY Q U ITTI N G O N P R O G R E S S

Amidst claims that ‘greenhushing’ could be on the r ise this year across the industr y, organisations must not lose focus on their sustaina bility targets , stresses Heather Moore, Technical Director for Sustaina bility at LRQA, a leading global assurance par tner.

Greenhushing is the term given to organisations that are hesitant to share progress on sustainability goals to avoid external scrutiny It is expected to rise up the agenda for some organisations, as scrutiny increases on sustainability statements

For example, it was recently reported that the EU plans to crack down on inflated claims around products’ environmental credentials through the introduction of ‘proportionate’ penalties With accusations of greenwashing being likely to increase as punishments are formalised, LRQA is encouraging organisations to relieve any concerns about sharing updates by adopting independent verification to inform progress against sustainability goals.

Sharing wins – and losses

“While greenhushing may seem like a viable option to avoid any potential external scrutiny, it could have a detrimental impact on our collective progress towards a more sustainable future,” warned Heather Moore, Technical Director for Sustainability at LRQA “Organisations have a big role to play in achieving global sustainability targets As such, they need

to feel confident when speaking about progress, so they can share their wins and losses and learn from each other Third party verification is one way to regain confidence when communicating progress, as it helps to prove the improvements being made ”

According to LRQA, the role of independent verification and certification frameworks will be key to demonstrate more transparent and accurate sustainability commitments, in turn reducing the risk of being criticised for a lack of progress or misrepresenting data. ISO 14064, for instance, is a standard for greenhouse gas accounting and verification for organisations looking to quantify and reduce emissions, helping companies hit projected greenhouse gas reduction targets

Together with verification from independent third parties, following such standards can help ease the pressure facing organisations and avoid the need to adopt greenhushing processes, as Ms Moore goes on to explain: “Greenhushing may be on the agenda for some organisations this year, but it could have a detrimental impact on long-term global sustainability targets The best way to safeguard sustainability

objectives is through independent thirdparty verification, as it ensures that companies can accurately keep on track to meet their goals That way, organisations can be safe in the knowledge they are on the best path to success, creating greater transparency and trust with key stakeholders throughout ” o

For more information, visit: www lrqa com

Heather Moore, Technical Director for Sustainability at LRQA

G R O U N D C O NTR O L

National security issues have quickly climbed up the agenda. Food security is a significant part of that, and in a world in which higher yields need to be squared with decarbonisation, Jack Ellis, Senior Associate (Agriculture & Food) at Cleantech Group, obser ves some strong headwinds behind so-called ‘carbon farming’, if trusted measurement can underpin a new financial mar ket.

Agriculture has a compelling role to play in decarbonisation, as it has the potential to both emit and capture carbon

Typical agricultural activities – such as heavy tillage and grazing livestock – release carbon dioxide and other greenhouse gases from the soil and into the atmosphere At

the same time, a shift to more sustainable on-farm practices – and the adoption of technologies that can support these – is enabling farmers to remove carbon from the atmosphere and sequester it in the soil. This ‘carbon farming’ approach offers the prospect of opening up carbon markets to the agricultural community, allowing it to

generate additional revenue from offsetting or insetting schemes

Beyond this, soil carbon sequestration provides crucial co-benefits - such as enhanced soil health, better water retention, and improved yields – which serve to create further value for farmers and address growing food security issues

Enor mous carbonsequestering potential

According to some estimates, soils have the potential to sequester as much as one billion additional tons of carbon each year Clearly, the opportunity is big – and companies such as Microsoft, IBM and Shopify, to name a few, have already purchased agricultural carbon credits in an effort to offset their own emissions.

Nevertheless, the market for soil carbon credits remains a small one, with one analysis finding that less than one per cent of all carbon credits issued to date originate in agricultural projects

In large part, that’s because of questions over the permanence of soil carbon sequestration – as well as the complexity of measuring fluctuations in soil carbon levels over time, which is central to the credibility of soil carbon removals

Conventionally, measuring soil carbon stocks has relied on physical sampling

Farmers and agronomists have to walk across a field, take multiple samples, and send these off to a lab to be analysed

While accurate, it’s an expensive and time-consuming process

But in recent years, a host of innovators have emerged that are working with technologies such as satellite imaging, remote sensing, and AI modelling to get us an accurate understanding of soil carbon stocks in a faster, more scalable, and more cost-effective manner

These advances in monitoring, reporting, and verification technologies are creating opportunities for farmers to participate in carbon markets, connecting the ‘supply’ of sequestered soil carbon to the ‘demand’ for offsets and insets by ensuring that carbon farming practices achieve verifiable results

Recent carbon farming-related deals

• Regrow, a provider of carbon monitoring, reporting, and verification ser vices for the agr icultural industr y, closed a US$38m Ser ies B round in May 2022 Investor s included Cargill, Main Sequence, and Microsoft’s VC unit, M12 The California-based startup

has par tnered with the likes of Bayer, Kellogg’s , Nutr ien, and The Nature Conser vancy

• Agreena, a Danish star tup that has developed an agricultural carbon credits platfor m, acquired UK-based remote sensing provider Hummingbird Technologies for an undisclosed sum in July 2022. The deal combines ca pa bilities in carbon credit genera-

The additional revenue from carbon markets is minimal today, but importantly can help farmers overcome the Capex of using sustainable farming methods and technologies – and access better profitability from their core business of selling agricultural produce

Co-benefits of carbon farming – such as improved soil health, plant nutrient uptake, and moisture retention – can further enhance yields and profitability

Gaining traction in the market

The emergence of affordable and accurate monitoring, reporting, and verification technologies for soil carbon, alongside low-emission crop inputs and heightened awareness around regenerative farming practices, are together serving to improve the prospects of a credible soil carbon market

Much of the impetus behind carbon farming is coming from agrifood corporates that are looking to reduce Scope 3 emissions and are setting up insetting programs with their farmer-partners

While insetting demand will likely remain the key driver behind carbon farming, non-agrifood corporates are also turning to the sector in search of offsetting opportunities

There is increasing government support for carbon farming in some jurisdictions

for example, the US Inflation Reduction Act will provide $40bn to finance ‘climatesmart agriculture’, including carbon sequestration projects.

At ClimateTech, we expect to see further development of standards and methodologies around carbon farming verification and measurement, which will be needed for the soil carbon market to gain traction o

tion and soil monitor ing technology, ena bling Agreena to expand its service offer ing and global footpr int to Australia and the Amer icas

BALL CORP RELEASES CLIMATE TRANSITION PLAN, SUSTAINABILITY REPORT

USA: BALL Corporation – the world’s largest aluminium food and drink packaging producer – has revealed its Climate Transition Plan, setting out a transparent and robust decarbonisation plan to achieve net-zero emissions without offsets

The plan was released alongside Ball’s 2022 Combined Report, which details the company’s commitment to environmental, social, and economic sustainability, as well as progress against its 2030 product stewardship and social impact goals

Ball’s Climate Transition Plan offers a science-based decarbonisation plan inspired by the latest UN guidelines and its call for corporations to ground net-zero commitments in real emissions cuts

With a focus on critical emissions reductions by 2030, and additional milestones by 2050 or earlier, the plan

includes three technically feasible and economically viable scenarios that account for a degree of uncertainty and the potential for change along the journey

It also details how Ball is aligning its commitments with action, which include its leading efforts to mobilise the industry’s value chain as a founding member of the World Economic Forum’s First Movers Coalition, and advocating for policies that will accelerate decarbonisation

“The details shared in our 2022 combined report and Climate Transition Plan demonstrate our commitment to driving innovation and operational excellence across our global aluminum packaging and aerospace businesses,” asserted Dan Fisher, President and CEO of Ball Corp “With sustainability as our continued focus, we have a bright future ahead ”

Ramon Arratia, Ball Corp ’s Chief Sustainability Officer, added that the company’s Climate Transition Plan would help its customers achieve their Scope 3 emissions targets “Strong collaboration with our customers and suppliers across the value chain will be needed as well as joint policy advocacy for high circularity,” he stressed “The fight to keep the 1 5-degree limit alive will be won or lost in this decade; Ball’s focus has been on achieving 55-percent reductions by 2030 with existing commercial technologies and applying best practice policies ”

Ball Corp continues to work with suppliers to increase the recycled content of its products and has achieved a global beverage packaging average of 66 per cent recycled content, up three per cent from the prior year In 2022, Ball generated 87 per cent (or US$13 37 billion) of its revenue from the sale of products that are manufactured with recycled materials, are recyclable, and – to a small but growing degree – are refillable or reusable These products include aluminium beverage cans, bottles, cups, aerosol cans and slugs www ball com

Anuga 2023 to focus on ‘Sustainable Growth’ as key theme

GERMANY: Following a digital communication campaign, the Anuga community has decided upon ‘Sustainable Growth’ as the key theme of this year ’s Anuga expo, the leading global trade fair for the food and beverage industry, which returns to Cologne in October 2023

Through its 2023 show agenda, Anuga (www anuga com/tradefair/anuga/industry-sectors) will emphasise numerous key sustainability issues, including how the area of tension between economic growth and sustainability can be ameliorated in the food section, the benefits that sustainable

growth offers to the F&B sector, plus the various viable solutions and approaches worldwide

These and other topics are not only covered across the mega-event’s 10 trade shows, but will also be discussed in depth within the scope of Anuga’s ambitious congress and event programme Thanks to new partners such as EIT Food, Europe’s leading initiative for food innovations, the F&B industry’s most important issues will be addressed and innovations presented and discussed within the scope of conferences, workshops, experience areas and

speaker sessions The emphasis will be on themes like the realisation of sustainable development goals (SDGs), the transparency and traceability of supply chains and products, more climate-friendly production, resource-saving raw material cultivation, food waste, as well as ways towards a circular food system

“The key challenge of the future will be promoting economic growth and sustainable development – and, at the same time, making sure that the necessary natural resources are still available,” asserted Stefanie Mauritz, Director of the Anuga show “In a time of disruptive change – which is influencing the global market sustainably – together with the exhibiting companies and leading institutions, as well as experts, at Anuga we offer the opportunity for an intensive exchange of ideas and solutions Our aim is to provide an holistic and international overview of approaches for a sustainable food system ”

Across the 10 major shows that together compose Anuga, exhibiting companies emanating from all over the

globe will demonstrate what is state-ofthe-art within the industry through their innovative and sustainable products and solutions The trade fair currently boasts a high number of applications, with 98 per cent of the available exhibition surface already booked up, confirming Anuga’s claim of being the leading global F&B industry trade fair

In addition, special events like the ‘Anuga Taste Innovation Show’ or ‘Meet more Meatless’ and ‘Dairy Alternatives’ offer interesting insights into sustainable developments In this way, established manufacturers from the industry will also demonstrate how classic product ranges are further evolving and making an important contribution to a sustainable economy – through, for example, the implementation of regional, purely plant-based ingredients or alternative proteins, and resource-saving production processes

Organised by Koelnmesse, this year’s Anuga expo will be held from 7–11 October 2023 in Cologne Further information here: www anuga com/tradefair/anuga/industry-sectors

GIVAUDAN RECOGNISED BY CDP FOR LEADERSHIP IN ENGAGING SUPPLY CHAIN ON CLIMATE

SWITZERLAND: Givaudan has once again been recognised for global leadership in engaging its supply chain on climate as part of CDP’s latest Supplier Engagement Rating (SER) Leaderboard

The flavour and fragrance giant’s efforts were awarded an A rating, earning Givaudan a place on the leaderboard once again

CDP’s annual Supplier Engagement Rating evaluates corporate supply chain engagement on climate issues Through assessing supplier engagement practices and recognising best practice, CDP aims to increase buyer engagement to accelerate action on emissions in global supply chains

By engaging their suppliers on climate change, companies featured on the leaderboard play a crucial role in the transition towards the net-zero sustainable economy

“Climate action is urgent We are taking measures across our business, driven by our ambition to become cli-

mate positive before 2050 and aligned to global standards and goals But we cannot do this alone,” stressed Willem Mutsaerts, Givaudan’s Head of Global Procurement and Sustainability “Our success relies not just upon the actions we take within our own business – like pursuing our RE100 goal of 100-per-

cent renewable electricity by 2025 – but also on the actions we are taking to scale up our impact through collaboration with our suppliers, whose emissions make up the largest proportion of our footprint It is vital that we work together and stay focused on this critical common goal as we continue to grow together with our customers ”

With 87 per cent of Givaudan’s Scope 3 emissions coming from purchased goods and services, supply chain engagement is at the heart of Givaudan’s journey to becoming a climate positive business before 2050 Givaudan has set an interim goal of cutting supply chain emissions by 20 per cent before 2030 on the journey towards this ambition CDP’s Supply Chain Programme is one of the key tools Givaudan uses to engage with suppliers on climate action and gain understanding of its supply chain In 2022 Givaudan engaged in collaborations designed to reduce Scope 3 emissions with some of its most advanced

suppliers The focal topics of such collaborations include bio-sourced raw materials, renewable energy in the supply chain, and the valorisation of by-products (upcycling)

Givaudan’s latest recognition by CDP follows its double A rating for global leadership in climate action and water stewardship in December 2022

In 2022, Givaudan employed almost 16,700 people worldwide and generated sales of CHF 7 1 billion (almost US$7 7bn)

The full list of companies that made this year ’s CDP Supplier Engagement Rating Leaderboard is available here: https://bit ly/SERLeadership22

SWITZERLAND: A study at the University of Applied Sciences Northwestern Switzerland (FHNW) recently aimed to evaluate the environmental impact of burger patty production A patty made with proteins sourced from brewer ’s spent yeast (BSY) was compared with both conventional beef and a vegan patty as benchmarks The ISO 14040 ff Life Cycle Assessment (LCA) showed that Yeastin® – produced by Swiss startup Yeastup AG – can reduce the environmental footprint of a 113g burger patty by 74–81 per cent, depending on the indicator examined

The research results of the Institute for Ecopreneurship at the FHNW are impressive: a vegan burger patty made from Yeastin® protein by Yeastup has an even smaller ecological footprint than one made from pea protein The production of pea protein had the greatest environmental impact on the conventional vegan patty (19–45 per cent), with the meat in the beef patty producing a figure of 84–98 per cent Compared with the beef patty, the envi-

ronmental ramifications of the Yeastup alternative were significantly lower across all impact assessment methods – possibly because of the elevated global warming potential (GWP) of beef production

However, Daniel Gnos, founder of Yeastup AG (www yeastup com), sees another huge advantage: “Thanks to the use of an industrial by-product, Yeastin requires no arable land, no cultivation, no irrigation and no pesticides This is a clear ecological benefit over animal and plant sources ”

Of the environmental footprint of Yeastin, 56 per cent was attributable to the animal feed substitution that replaces the brewer’s spent yeast in its previous use, which must be taken into account in accordance with the requirements of the general guidelines for the preparation of an ecological footprint (PEF) Compared with the benchmark pea protein, Yeastup protein has an approximately 81-per-cent lower environmental impact, 74-per-cent fewer greenhouse gas emissions and

an 80-per-cent lower cumulative energy demand Due to its significantly lower environmental footprint and excellent nutritional properties, Yeastin has the potential to become a promising alternative to animal and vegetable proteins

It is a high-quality protein powder that convinces in terms of purity and quality – and, importantly, has a neutral taste Furthermore, Yeastin’s excellent nutritional profile matches that of animal proteins Protein formulations containing Yeastin also showed promising functional properties in initial laboratory scale trials There are numerous appli-

cation possibilities, too – from meat substitutes and cheese alternatives, to sports nutrition products

Mr Gnos believes his team is offering the food industry a trail-blazing sustainable and vegan alternative protein: “In our LCA study, we investigated the environmental impact of producing protein from BSY and using it as an ingredient in burger patties,” he advised “With these results, we aim to demonstrate the potential environmental benefits of using proteins derived from a highquality brewery residue to our current and future project partners in the food industry using a global benchmark ”

Vegan protein Yeastin shows excellent sustainability in Life Cycle Assessment

Euromed to present broad range of botanical extracts at Vitafoods Europe 2023

SWITZERLAND: At this year’s Vitafoods Europe, Spanish company Euromed –a leading global provider of premium plant-based health and wellness solutions – will showcase its certified organic herbal extracts, as well as a growing portfolio of natural ingredients inspired by the health-promoting properties of the Mediterranean diet

Two presentations during the show – online and in-person – will provide nutraceutical professionals with indepth knowledge about the benefits of botanical ingredients for a healthy body and mind

Mediterranean fruit and vegetable extracts™ – from lemon, to pomegranate, olive, artichoke, fig and spinach – contain valuable nutrients that play a key role in the Mediterranean

diet, and have been proven to support cardiovascular, metabolic, digestive, immune and skeletal muscle functions, all of which are vital for healthy ageing

Furthermore, Euromed’s Wellemon®, Pomanox®, Mediteanox®, Cynamed®, ABAlife® and Spisar® are all gently processed with an eco-friendly, proprietary extraction technology that uses only purified water as a solvent

At this year ’s Vitafoods Europe in Geneva, Switzerland (9–11 May), Euromed will also showcase its Earth Harmony Organic Extracts® The 16 available ingredients – from artichoke leaf to valerian root extract – are produced in accordance with sustainable practices and full traceability from seed to the final organic-certified extract

During a lecture at 3pm on 10th

May in the New Ingredients Theatre, attendees will be able to discover the power of botanicals from the Mediterranean diet for mental and physical health Under the title ‘Mens Sana in Corpore Sano: Unlocking the Active Nutrition Potential of Mediterranean Extracts for Mind-Body Health’, Andrea Zangara, Head of Scientific Communications & Marketing at Euromed, will give insights into botanical traceability, sourcing, quality control, research findings and formulations for holistic health products

Another digital presentation will dive deeper into the topic and provide product developers with insightful information on how best to select appropriate botanical ingredients Entitled ‘Beyond the Plant: How Our Bodies Process and Benefit from Botanical Extracts’, the presentation will explore digestion, bioavailability and effectiveness of specific botanical extracts, and will be available on-demand from 1 May at the Vitafoods online platform

“Considering chemical complexity of plants and all the external variables, it’s increasingly relevant to investigate

both efficacy and bioavailability of certain extracts, such as those high in polyphenols like pomegranate and lemon,” advised Andrea Zangara

“From mental wellbeing to active ageing, our standardised botanical compounds provide a broad range of clinically validated health benefits which are specific to the extracts tested, and cannot necessarily be applied to other extracts

“Our vertically integrated supply chain and strict quality protocols ensure the development of high-quality functional foods, supplements and other products for active nutrition and holistic health,” Mr Zangara continued “At our booth and during our presentations, visitors will learn more about that botanical journey from seed to final extract ”

For further information, visit: www euromedgroup com

Baladna launches white cheese innovation in aseptic carton packs

QATAR: Baladna, the leading dairy and beverage producer in Qatar, has partnered with packaging solutions provider SIG to add white cheese to its growing product portfolio The new offering is the first locally produced white cheese in Qatar packaged in aseptic carton packs

With this innovative product launch, Baladna and SIG are expanding their partnership Baladna has opted for filling technology from SIG and has installed an additional CFA 312 filling machine to fill products in SIG’s combiblocSlimline carton packs This filling machine can fill a total of four different volume sizes, and Baladna benefits from its flexibility to also fill juice and dairy products in 1,000 ml carton packs, in addition to the white cheese in 500 ml carton packs

A speciality of the process is that soft and spreadable cheese is initially filled

into the carton pack as a liquid, which then coagulates inside the carton pack after all the other ingredients have been added The necessary enzymes are mixed into the liquid cheese in a mobile mixing and dosing unit shortly before the filling process From this unit the cheese is filled into the carton packs on SIG filling

machines The white cheese – mild in taste and flavour – gains its characteristic firm consistency only after this coagulation process has taken place

The mobile unit at Baladna is compatible with SIG’s CFA 312 filling machine, and this unit is attached to the filling machine externally The filling unit of the SIG filling machine is not involved in the cheese filling process and can also be used to aseptically fill other dairy products and juices Existing installations can be retrofitted with this external equipment

Abdelghany Eladib, President and General Manager Middle East and Africa at SIG, commented: “Locally produced white cheese in carton packs is a first for the Qatari market Previously, white cheese was imported from neighbouring countries and mainly available here in

plastic packaging We are very proud to continue our partnership with Baladna with this exciting innovation ”

Malcolm Jordan, CEO of Baladna, said that his company was proud to offer locally produced and locally filled white cheese in carton packs to the Qatari market for the first time “Offering white cheese in aseptic carton packs means differentiation and is another example of our commitment to reducing our carbon footprint, as carton packs are a more sustainable choice,” he noted

Baladna Farms spans more than two million square metres, with a capacity to house 24,000 cows Baladna now has over 250 SKUs across fresh milk, yoghurt, laban, long-life milk, cheese, labneh, fresh cream, desserts, ghee, and juices

https://baladna com

Nestlé's latest plant-based beverage combines oats and fava beans

USA: Nestlé has unveiled its latest innovation for its plant-based products: a milk alternative that combines a unique blend of oat and fava, with a strong nutritional value

By combining oat and fava, the plant-based milk alternative has 5g of protein per serving, and all the amino acids needed in the diet to ensure high-quality protein Additionally, the mild, nutty taste and smooth texture coming from the fava and oat makes the beverage perfect for any time of day on its own, or in a smoothie, or with cereal

“Fava beans are a great source of protein, which is why we are exploring their use in different types of plant-based alternatives,” remarked Christoph Bolten, Head of the Nestlé Institute of Food Sciences “While developing the product, we selected the fava bean variety that would bring the most complete nutritional elements to the recipe "

Nestlé offers a wide range of plant-based products made from ingredients such as peas, rice, oats, soy, coconut, and almonds Nestlé’s R&D experts are also exploring the next generation of plant-based ingredients including fava, while considering different functional, nutritional and sustainability aspects

“As interest in plant-based beverages continues to rise, we're thrilled to expand our natural bliss portfolio beyond the creamer aisle to introduce our first-ever ready-to-drink Oat Milk,” said Daniel Jhung, President of Beverage at Nestlé USA "We know our consumers seek products that are both delicious and nutritious, and this offering delivers with a first-to-market blend of oat and fava bean protein that offers more protein than the leading oat milk brand, less sugar than dairy milk, and can be enjoyed in several ways, at any time of day "

The oat and fava plant-based beverages will launch nationally in grocery stores and mass retailers in the US under the ‘natural bliss’ brand They will come in two varieties – natural bliss Oat Milk Original and Unsweetened

CarobWay br ings ancient carob to the moder n table

SWITZERLAND: Food-tech start-up CarobWay is bringing the nutritional treasures of the ancient carob fruit to the modern table The company is developing a portfolio of bioactive ingredients based on whole carob fruit for wellbeing Running a vertically integrated operation from field to fork, CarobWay is committed to fair-trade practices while ensuring a stable supply chain

A sustainability-focused business, CarobWay eliminates waste and preserves all the goodness of carob by using the entire fruit – both the seeds and the pulp – to create science-backed, innovative ingredients for food, food supplements, and cosmetics

One formulation currently under development is a prebiotic powder enriched with fibresand polyphenols that possess anti-inflammatory properties and support a healthy gut

microbiome Following bioavailability and bio-accessibility studies, the start-up will advance a series of microbiome studies to explore the effect of its prebiotic on human microbiota diversity and specific microbes

CarobWay creates a clean-label, natural sweetener with a low glycemic index This single ingredient replaces sugar as a one-toone drop-in

Those attending this year ’s Vitafoods Europe in Geneva (9–11 May) are invited to stop by the CarobWay booth (#L49) to taste fresh carob-sweetened iced tea (pictured), chocolate gummy bears and confectionery fortified with prebiotic carob powder Visitors are even welcome to try a pure carob-infused face cream with anti-ageing effect www carobway com

across all channels – from streaming audio to social media to out-of-home – and features film, actor and comedian Pete Davidson, Peloton instructor Alex Toussaint, track star Bianca Williams and BMX biker Nigel Sylvester

USA: Coca-Cola Company’s pioneering brand smartwater has just launched its latest innovation, smartwater alkaline with antioxidant – an elevated hydration solution with a higher pH level, added selenium and a unique electrolyte blend for a pure, crisp taste

A 9 5 pH level and the addition of selenium – an antioxidant that supports post-workout muscle – are designed to complement active, high-performance lifestyles with an offering that boosts smartwater’s presence in the fast-growing alkaline water category

“smartwater has led the enhanced water category since we created it nearly three decades ago, and we are excited to enhance our edge by re-introducing our alkaline offering with an even smarter formula,” said Ulises Ramírez, group director, hydration portfolio, Coca-Cola Company North America “With enormous growth potential in the US$1 billion alkaline space, we’re putting the full weight of our brand behind this differentiated offering ”

The new ‘Elevate How You Hydrate’ marketing campaign promotes the launch of smartwater alkaline with antioxidant

The new product is available in one-litre and 20-oz bottles, with more packaging options rolling out throughout the year Mr Ramírez said smartwater alkaline with antioxidant hits the sweet spot between sports drinks and lifestyle waters Going forward, smartwater and smartwater alkaline with antioxidant will be featured together in point-of-sale communications “Given the booming popularity of alkaline waters among wellness-focused consumers,” he concluded, “we are confident this new offering will help bring new drinkers into the smartwater trademark and accelerate our overall growth ”

smar twater alkaline with antioxidant offer s ‘elevated hydration’ for active lifestyles

Ritter Sport launches new gifting chocolate innovation

UK/IRELAND: Ritter Sport UK & IRE’s latest launch, Delightfuls, brings an exciting new gift option to the chocolate category, filled with a selection of ‘Delightful’ square chocolate cubes Perfect for gifting or ‘me-moments’, the Delightfuls offering is a mid-premium addition to the growing gifting category, priced at MRRP £3 99

Drawing on Ritter Sport’s UK-specific flavour set, which includes three top chocolate flavours in the UK; Milk, Nut and Caramel, each gift box contains 22 pieces of Ritter Sport’s 100-per-cent certified, sustainably sourced chocolate in four individually wrapped Delightfuls flavours – Choco-Crisp, Caramel, Whole Nut, and Praline

The exciting launch comes after eight consecutive years of value growth for Ritter Sport’s bar formats (currently +11 6 per cent ahead of the market,

compared to total tablet/block chocolate market at -4 5 per cent, according to Nielsen data), which continue to be a driving area of growth within the block chocolate category and gifting/seasonal category

According to Mintel’s 2022 Chocolate Confectionery report, in 2022 total chocolate confectionery was worth an estimated £3 87bn (up from £3 735bn in 2020) Meanwhile, seasonal chocolate was estimated to be worth £886m (up from £747m in 2020) Chocolate is by far the most popular food item to buy as a gift; 79% of people who bought food as a gift purchased chocolate for this purpose in the 12 months to April 2022 With more than 2 25m UK households now buying the Ritter Sport brand2, the launch is set to shake up the gifting aisle

With its colourful design, in keeping with the Ritter Sport brand, the new Delightfuls come in a bright blue ‘square’ box focusing on the 100-per-cent natural ingredients used in each cube, along with the smooth and creamy milk chocolate that’s made with 100-per-cent certified sustainable cocoa

“We have a growing and loyal following of our block chocolate after eight years of growth, which has been significantly incremental to the category,” reported Benedict Daniels, Ritter Sport UK & IRE’s Managing Director “Delightfuls brings an exciting new offering for consumers, with an indulgent milk chocolate gifting product that tastes amazing and is perfect for gifting Entering the market at an opportune moment for our consumers, given Mintel’s report showing chocolate’s continued importance in gifting, the launch marks the

expansion of our portfolio in the UK with our Colourful Variety, Nut Selection, and Towers ranges ”

“Delightfuls gives a new group of consumers the chance to discover, try, and enjoy Ritter Sport’s quality milk, nut and caramel chocolate in individually wrapped pieces, and gives our existing consumers the opportunity to enjoy our chocolate and give it to others in an attractive new format ”

Ritter Sport Delightfuls is available in Asda, nationwide Other interested retailers and wholesalers can enquire with Jim Howard at Ritter Sport: j howard@ritter-sport co uk

Enterprise Estonia showcases clean, green Nordic F&B products at Gulfood

UAE: Driving innovation in the clean and sustainable F&B industry, Enterprise Estonia – the F&B sector platform of Enterprise Estonia – brought 18 leading Estonian companies to this year’s Gulfood expo in Dubai Marking its largest participation to date, Taste Estonia showcased the country’s healthy organic produce, as well as innovative new concepts, with the aim of driving both quality and sustainability in the market

One segment of the line-up was beverages, including water brands like Haage – certified natural mineral water officially recognised with a superior taste award at Brussel International

Taste Institute’s quality and taste test

Soft drinks, drink bases and mixers (shrubs) offered by boutique family business Öselwise were also on show at Gulfood, as were light alcoholic and non-alcoholic drinks manufactured by Saku Brewery

Nordic Milk, Estonia’s leading dairy group with more than 125 years of experience, made its presence felt with the introduction of a new speciality milk for baristas Elsewhere, dairy company Valio showcased a selection of hard cheeses – all made with local ingredients using traditional methods

On the snacks and confectionery front, several Estonian brands took part

in the promotional platform: Balsnack (the popular, oversized potato chips brand); Roosiku (which offers 100-percent vegan, organic and natural chocolates); and Revala (which produces an innovative range of dairy or vegan ice cream powders)

Likewise, plenty was on offer at the Taste Estonia pavilion on the health and wellness side Rosena DK introduced tasty, convenient collagen pastilles as a healthy diet supplement Meanwhile, Chaga showcased medicinal mushroom and mushroom elixirs to boost immunity and add flavour to simple dishes Honest Nektar meanwhile presented its fully traceable premium honey from organic collection areas

Cooking oil brands introduced at the show included EBM Group (producer of quality vegetable cooking oils), and Scanola (offering refined Baltic rapeseed oil made only from allergen-free, non-GMO seeds)

In addition to more traditional product offerings, Taste Estonia showcased innovative foods and food techniques Offering 100-per-cent organic tastes for young connoisseurs,

BabyCool presented its pure Nordic baby food innovations Elsewhere, Must Umami showcased its organic black garlic – cooked at low temperature and high humidity in order to retain the flavour and fragrance of this superfood

The platform also showcased biotechnology innovators from TFTAK –a hub for food and fermentation technologies that are focused on introducing healthy, functional and plant-based products to the UAE region

From black garlic to chaga, healthy snacks and raw chocolate, shrubs and mineral water, dairy products, vegetable oils, collagen candies, beverages and ice cream powders, professionals at Gulfood – hailing from the retail and wholesale segments alike – were witness to a significant increase this year in offerings from Estonia: a small Nordic country on a mission to drive the trade towards a cleaner, more sustainable, healthier and tasty living

For more information about the Estonian brands that took part in this year’s Gulfood, visit: https://tradewithestonia com/gulfood2023/

A GAM E-C HAN G E R I N P R O C E S S H EATI N G

Ther mal fluid systems have revolutionised process heating, making large, energy hungr y and heavily manned plant rooms a thing of the past for many companies in the food industr y. Etienne Four ie, Technical Sales Manager at Babcock Wanson, explores these versatile solutions.

Thermal fluid heating systems are compact, easy to use and offer an overall saving in energy that is hard to beat

Unlike a steam system, there is no change of state of the fluid in thermal fluid systems – so no condensate and therefore no flash steam losses, no blow down losses or make up water, and no effluent discharge

Thermal fluid systems operate completely corrosion and frost free, without the need for expensive chemical treatment Furthermore, users are not confronted with the well-known problems of high pressure to reach high temperatures It all adds up to substantial savings for the operator

How do ther mal fluid heaters work?

Thermal fluid heating is based on a similar principle to a simple hot water system. It consists of a heater connected to carbon steel flow and return pipework, which can simultaneously provide heat to one or more users or systems. Instead of water running through the closed loop pipework, a thermal fluid – which remains liquid throughout the operation – is used as the heat transfer medium. The heat is transferred by turbulent liquid flow at the heat transfer surface The fluid then passes in a closed circuit back to the thermal fluid heater for reheating without further loss of energy

This simple and easily automated closed loop design, allowing for high temperatures (up to 350°C in standard form), means thermal fluid heating systems can use 2050 per cent less energy overall to transfer the same amount of heat when compared to steam generators. What’s more, if you opt for a thermal fluid heating system with integral economiser, even less fuel is consumed, even when operating at high fluid temperatures.

Different fluids – typically mineral and synthetic based fluids – can be used to meet specific process heating require-

ments, with food grade thermal fluids readily available The most common of these processes in the food industry are heating tanks, vessels, cookers, and air for drying

Tanks

Storage of product that must be maintained at any given temperature is achieved at the lowest practicable cost when thermal fluid heating is used.

Individual tanks or multi tank systems demonstrate the flexible nature of these systems, with each tank controlled at the required temperature using the simplest automated techniques

Vessels

Reactor and blending vessels for food applications with and without differential temperature control are a key application

Flour miller Whitworth Bros. Ltd has several Babcock Wanson TPC Thermal Fluid Heaters for its flour heat treatment process at its Selby site They are used to pre-heat filtered air, which is then used as part of the heat treatment process of flour – this changes the baking properties for suitability in different food products, such as sauces, batters etc.

Thermal fluid heating was selected over other methods for this process due to its lower maintenance requirements, its noncorrosive nature, and its ability to run at low pressures

Secondary circuits can be readily incorporated to provide higher fluid flow rates, different temperatures and very close control – all fed from the primary circuit This enables several different temperature processes to be used on a single system

Cookers

A long-standing Babcock Wanson customer – an award winning manufacturer of ready meals, snacks and dips – uses a thermal fluid heater for its fryers Accurate temperature control is essential if the product quality is to be met Thermal fluid

heaters are better suited to this task than steam generators or fire tube boilers because temperatures can be controlled more precisely. For this particular customer, Babcock Wanson developed software specifically for their process, to automatically adjust the temperature to suit the process at hand

Air heating

Sophisticated temperature control is also important when it comes to air heating

With air heating, only a relatively small amount of energy is required to change air temperature, therefore tight temperature control is a must to avoid a ‘sawtooth’ effect

Volac – an international dairy nutrition businesses – uses Babcock Wanson thermal fluid heaters to heat the air temperature to 210°C, in order to quickly dry liquid whey and turn it into powder

An incredibly versatile solution

Thermal fluid heaters are incredibly versatile Their combination of ease of use, small footprint and – most importantly of all in the current climate – their energy saving operation, have made them the number one choice of heat processing technology for the food industry. o

Babcock Wanson offers a complete range of products and services for boiler houses and other process heating needs, including thermal fluid heaters with integrated gas, oil or dual fuel burners Electric solutions are also available from the company

For further details, email info@babcock-wanson com or go to: www babcockwanson com/product-category/thermalfluid-heaters

A cross-section of Babcock Wanson’s TPC-B

robotics and cobotics

FRANCE: Leading F&B packaging technology innovator Sidel (www sidel com) is expanding its palletising range with the introduction of the high performing RoboAccess Pal S This new palletising unit

set to be presented at Interpack 2023 in Dusseldorf, Germany, in May – combines the best of the cobotic and robotic worlds, to provide a uniquely capable solution that delivers improved agility, operability and compactness to the F&B market segment

With the introduction of cobotics in palletising, Sidel – one of three industry groups of Tetra Laval – has been able to answer the growing market demand for

very compact and affordable cells, which generally replace manual operations

For more demanding lines, where robotic arms could offer higher technical performances, Sidel has drawn on its 50-plus years of palletising expertise to create an all-in-one solution that combines a small footprint, fast return on investment and higher case payload and speed

RoboAccess Pal S delivers speeds of up to 12 cycles per minute, and enables a case payload of up to 25kg, while ensuring a fast return on investment –typically of one to two years The palletising solution offers a new level of compactness with a footprint of less than 12m² for two stations, with a significant pallet height of 1,700mm

“We have designed RoboAccess Pal S to deliver a solution that offers the best of both the robotic and cobotic worlds, addressing the needs of our customers across a wide range of applications and market categories,” advised Fabien

Chiron, Innovation Manager for Palletising Product Line “With more than 1,300 robotic palletising installations worldwide, Sidel has also led the implementation of collaborative robotics since 2011 We have built from this combined expertise to deliver an innovative mixed result as well as additional brand new features ”

Available in just 10 weeks, RoboAccess Pal S is embedding three newly patented features to provide an even higher level of agility, operability and compactness A light-weighted carbon fibre and 3D-printed clamping head help deliver higher payload capacity and overall machine footprint

reduction while handling a wide range of secondary packaging Additionally, the patented folding guarding system ensures effortless movable Plug & Play capabilities Sidel is committed to ensuring a high level of safety standards and a patented mobile physical curtain guarantees the operator ’s protection during pallet supply and removal, in addition to helping reduce the machine footprint further

Sidel will be premiering the new palletising solution at Interpack, the international packaging trade fair, from 4–10 May in Düsseldorf, Germany Visitors are invited to come along to Sidel’s stand in Hall 13, Booth B47 to discover more

Global spectrophotometry leader, HunterLab, launches campaign to measure edible oil quality worldwide

USA: A pioneer in spectrophotometry for over 70 years, US firm HunterLab (www hunterlab com) has announced a new campaign to raise awareness of how its cutting-edge spectrophotometers can help the edible oil industries test purity and food quality for a wide range of refined oils used for human consumption

HunterLab's spectrophotometers measure colour, turbidity and other crucial quantitative data, to produce accurate evaluations using one single diagnostic machine and with one test HunterLab spectrophotometers elevate

quality and appearance, helping industry partners produce edible products – whether that be coconut, olive, safflower, vegetable, or palm oil –that are as visually appealing as they are delicious

Creators of the foundational L*, a*, b* colour management values, HunterLab specialises in both the food industry and liquid sample measurement, significantly reducing time and money for its customers

“We are especially excited to share this new area of industry expansion for us,” remarked Bob Weaver, President

and COO for HunterLab “Our tools are an absolute game changer for edible oil producers because so many spectrophotometer providers still use outdated measurements and tech based in the late 1800s And while those models were appropriate for that time, spectrometry has drastically changed We know because we've been innovators in this field for decades And we’re happy to introduce oil producers to the accuracy, speed and convenience of HunterLab spectrophotometry ”

Colour and appearance are critical to the refining process of all edible oils, helping define the range for optimal quality and grading that QC experts must maintain at every stage of the oil production process Consistent colour and appearance reflect purity and safety, while also adhering to the rigorous standards ultimately expected by the FDA and consumers who are buying the end products

HunterLab measurements use the popular LOVIBOND® and AOCS

colour indices to classify vegetable oil colour Replacing expensive and hard-to-clean 1-in or 5 25-in transmittance cells, HunterLab spectrometers allow for small quantity sample measurements (as small as 10mm) using inexpensive transmittance cells and vials And using only five seconds per measurement, the process improves productivity while requiring less sample material and less time on post-measurement cleaning

HunterLab carries a full range of inline or highly portable field-lab models that dramatically speed up measurement process times, minimise waste and cleanup time, and come with modernised colour scales and indexes to make accurate measurements and assessments every single time Each HunterLab spectrophotometer is also equipped with an easyto-use, modern interface and data communication features, allowing for minimal training and onboarding for line technicians

Sidel’s new agile and compact palletising unit combines

I N N OVATI O N, TR AD ITI O N, AN D C O N S C I O U S C O N S U M PTI O N

As the industr y ’ s biennial a ppointment with TUTTOFOOD a pproaches (8–11 May), its organiser s divulge some of the salient F&B trends that will energise the 2023 edition – an event expected to be packed with oppor tunities for agricultural and food companies alike from across the globe.

The aftermath of the 2022 inflationary strains that are also dragging on this year inevitably continue to weigh heavily on consumers ' wallets, and in many countries – including some advanced economies – the number of consumers who need to keep their spending tightly in check will only broaden However, in many food-sensitive markets, such as Italy, producers are laserfocused focused on maintaining the quality that customers have come to expect

Indeed, the ‘Made in Italy’ agricultural and food segments are positively thriving

together worth more than €540 billion and representing approximately 25 per cent of Italy’s GDP, according to Istat data. And despite the enduring market pressures, food is still resolutely an area of great innovation – take, for example, the news emanating from Milan just a few weeks ago of the first hamburger to be successfully made with alt-protein cricket flour

Green and lean offerings

From niche products to sustainable seafood, and from clean label advances in pasta to ‘ green ’ preserved fruits, true innovation in today’s global F&B marketplace must increasingly demonstrate sustainability and/or health credentials in order to be considered as such

Regarding companies set to showcase their products at TUTTOFOOD, for fresh pasta the trend is overwhelmingly a focus on the purity of fillings with mono-ingredients, for a ‘clean’ taste, with raw materials processed the same day, and the omission of any artificial preservatives or lactose

Elsewhere, in identifying an example of how to enhance niche products by combining tradition and innovation, we might look to Melannurca Campana IGP vinegar – the first single-variety apple vinegar with

supply chain traceability from field to table

Consumers demand diversification, product innovation, and above all, assurance of all-round sustainability Such stipulations call for a shift in how firms must communicate their products, not least when it comes to attracting a younger (and often more eco-conscious) segment of consumers One all-Italian importer and marketer of dried cod and stockfish has embraced this particular challenge, having invested heavily not only in marketing but also in sustainability – and the firm’s first products certified by the international organisation that protects sustainable fisheries are lined up to be presented at TUTTOFOOD

Another area of great interest is the selection and marketing of canned fruits, vegetable preserves, dried fruits, natural sweeteners and savoury snacks The focus here is increasingly on the organic and health aspects that can differentiate production by offering – alongside more traditional products, fruit preserved in pure natural juice, without added sugar or in 100-per-cent natural organic agave and maple syrup are on the rise, for example

More broadly speaking, quality at the source, minimal seasonings, and leaving flavours as natural as possible are key trends that consumers are demanding, and exhibitors will be showcasing such offerings throughout TUTTOFOOD’s expo halls in May

Combating food waste

The pervading scourge of food waste has a detrimental impact on the entire value chain – from production through to consumer, in terms of lost revenues and higher prices on the shelves, not to mention the heavy environmental costs Both alarmingly and depressingly, data collected by TUTTOFOOD following the meeting with

Maurizio Martina, FAO Deputy DirectorGeneral, shows that current levels of food waste could feed more than 1.26 billion people a year With enough food already produced to feed the entire planet, the problem lies in the management of natural resources. Improving this will require major integration work – strengthening cooperation among supply chain stakeholders (manufacturers, suppliers and distributors) to optimise production and supply planning, and help achieve the goals of the 2030 sustainability agenda

An event such as TUTTOFOOD can clearly play such a crucial role in bringing together the entire supply chain under one roof to help combat food waste The ‘behavioural change’ of individual consumers is naturally one component of this shift Indeed, as the FAO Assistant Director General indicates, consumers are urged to “learn” how to shop for groceries, taking care of what and how much to buy, not throwing away but reusing leftovers in creative ways, and drawing on old recipes from culinary traditions – all small gestures that can have a big impact In alignment with such sentiment, over the years the TUTTOGOOD initiative – in collaboration with the Food Bank and other service sector companies, such as Pane Quotidiano – has made it possible to successfully recover tons of usable food at the end of event days, and as such this initiative will return to the next edition of TUTTOFOOD

An international and innovative platform for the entire food and beverage sector, bringing together the F&B and retail elite at fieramilano every two years, the next edition of TUTTOFOOD will take place at fieramilano in Milan from 8–11 May 2023.

For up to date information, go to: www tuttofood it

TH E M I D D LE EA ST’S F&B M E GA EVE NT

Dubai World Trade Centre recently opened its doors to Gulfood – the world’s largest annual global F&B sourcing event – gathering professionals from across the globe to chart the way forward for this rapidly evolving sector, and kick-starting a pivotal year for the UAE.

Gulfood’s 28th annual edition was 30-per-cent larger than previous years, with around 1,500 newcomers amongst the 5,000+ companies exhibiting at the show in 2023 The record scale of the event was, in part, due to the introduction of Gulfood Plus, a brand-new bespoke hall, where first-time exhibitors showcased product innovations across 10,000m2 of added floorspace.

Leading global brands on show as part of the mega event included: Unilever, GMG, Americana, Agthia, Fonterra, McCain, Monin, USAPEEC, Hunter Foods, ASMAK, Minerva Foods, U S Dairy Export Council, Frinsa Group, Emirates Snacks Foods and Al Rabie Such expo stalwarts were joined by a number of Gulfood newcomers, including Brazilian food processing giant BRF Global and Agricultural, and the Indian government

backed Processed Food Products Export Development Authority (APEDA).

In total, Gulfood played host to 125 country pavilions, with first time participants including Armenia, Cambodia and Iraq, alongside returning pavilions from the likes of South Africa and Australia, demonstrating the truly global nature of the show

A pivotal year for the UAE

Paying a visit to Gulfood on Day One, His Highness Sheikh Mohammed bin Rashid Al Maktoum – Vice President and Prime Minister of the UAE and Ruler of Dubai – was accompanied by Her Excellency Mariam Almheiri, UAE Minister of Climate Change and Environment, who opened this year ’ s Inspire Conference as keynote speaker With a series of macro-economic dynamics causing inflation and a rise in

the cost of consumer goods, utilities and fuel, the global food industry has a huge role to play in helping reverse such trends and move towards healthier, more resilient systems With the UAE preparing to host COP28 later this year, Her Excellency addressed these growing concerns, and highlighted how Gulfood would serve as a critical opportunity to convene the global F&B industry, and continue the shift towards more sustainable food production and consumption

Bringing the best of the US Spanning 150+ exhibitors and live cooking demonstrations, the US Department of Agriculture (USDA)’s pavilion this year brought the very best of the US agricultural sector to Gulfood The USDA (www usda gov) has been participating in Gulfood for more than a quarter of a cen-

tury – and this year ’ s vast USA Pavilion housed 158 exhibitors, including more than 25 newcomers, covering the Worlds of Food, Meat, Poultry, Dairy, and Pulses & Grains

“Last year, on-site and projected sales from US exporters at Gulfood exceeded US$250 million, demonstrating the tremendous global interest and demand for American food and farm products,” reported USDA Foreign Agricultural Service (FAS) Administrator Daniel B Whitley, who – alongside US ConsulGeneral Megan Gregonis – officially opened the USA Pavilion to visitors

Noteworthy events included cooking demos and competitions – organised with the International Centre for Culinary Arts and hosted by renowned chefs representing the US Poultry and Eggs Export Council, US Meat Export Federation, US Dairy Export Council, amongst other organisations

Dubai: A global culinary capital

Aside from being the world’s largest annual F&B sourcing event, Gulfood this year also launched Dubai World Cuisine – a new movement aimed at providing a platform for UAE-based chefs to collaborate and further establish the city as a global culinary capital Certainly, Dubai has progressed from importing the best culinary concepts from around the globe, to becoming an incubator for a homegrown movement capable of producing Michelin-star-calibre restaurants and recognised by a roll-call of fine dining culinary guides

With Singapore as its inaugural partner

country, the Dubai World Cuisine concept drove the agenda for Gulfood’s celebrity chef feature ‘Top Table’ this year, where the world’s best curators of award-winning dining experiences showcased their signature dishes in a colossal new bespoke hall, Gulfood Plus, through a series of fascinating masterclasses and demonstrations

Driving food system transfor mation

This year, Gulfood Green Awards 2023 celebrated excellence in sustainability and encouraged green best practice across the F&B value chain, while Gulfood Innovation Award winners were recognised for their role in revolutionising the F&B industry (full list of winners here: www gulfood com/gulfood-innovation-awards-entry)

Beyond bestowing such accolades,

Gulfood’s organisers this year announced the launch of all-new sustainabilityfocused events GULFOOD GREEN (aimed at catalysing sustainable and ecopositive food ecosystems) and the colocated GULFOOD AGROTECH (aimed at converging next-gen farm machinery, equipment and techniques) – set to take place 24-26 September 2024 at DWTC

“Innovation should be at the front and centre of our food systems transformation,” explained Her Excellency Mariam Almheiri, UAE Minister of Climate Change and Environment, addressing the audience at Gulfood 2023 “Leveraging currently available technologies and introducing new ones will accelerate the process, in addition to eliminating food loss and food waste from every part of the supply chain ’’ Indeed, with one-third of GHG emissions coming from current food systems and a third of all food produced going to waste, Minister Almheiri reiterated the need to adopt and adapt innovations to support better behaviour around food and drive the transition to more sustainable food systems

By continuing to shine a spotlight on the finest examples of sustainability and innovation from across the F&B world, alongside launching new sister shows that are laser-focused on the sustainable advancement of the food and farming sectors, Gulfood will undoubtedly continue to remain at the forefront of such progress in the years to come o

Gulfood returns to DWTC from 19–23 February 2024 For more details, visit: www gulfood com

H E Mariam Al Mheiri, UAE Minister of Climate Change and Environment, speaking at the opening of the Gulfood Inspire Conference

The opening of the USA Pavilion

WH E R E I N S I G HT AN D I N N OVATI O N C O NVE R G E

THAIFEX - Anuga Asia 2023 is set to host the F&B industr y ’ s most influential leader s and innovator s w hen it retur ns to Bangkok, Thailand, from 23–27 May Featuring 11 signature trade shows , 11 trends , and six special shows , the premier trade fair aims to empower the future F&B industr y with a focus on innovative bluepr ints , bold ideas , and cuttingedge solutions .

New country pavilions from France, Hungary, Sri Lanka, the UK and Western Australia will debut at this years THAIFEX - Anuga Asia, signifying the critical role that this leading food & beverage injdustry event plays in bridging global trade alliances

Another first for 2023 will be the launch of a brand new HoReCa space offering inspirational and progressive solutions for the HoReCa industry Collaborating with a network of strategic partners, this new platform merges innovations, functionalities and sustainability to provide alternative answers for businesses.

“One of our most innovative shows yet”

“The Department of International Trade Promotion (DITP) is excited about hosting THAIFEX - Anuga Asia once again, and working with all stakeholders in hosting one of our most innovative shows yet that is surging towards pre-pandemic attendee and exhibitor levels,” enthused Khun Phusit Ratanakul Sereroengrit, DirectorGeneral at the Department of International Trade Promotion (DITP). “Asia is the largest food production and consumption market, and the region – including Thailand – is at the forefront of this change. We are proud of our role as a government agency to support trade fairs and shows as significant as THAIFEX - Anuga Asia that will bring Thai entrepreneurs, international innovators and global food and beverage players to Bangkok ”

In addition to new programmes like the HoReCa Experiential Zone, THAIFEXAnuga Asia 2023 will see the return of popular shows, including:

• THAIFEX – Anuga Future Food Market, which will present new and

emerging food and beverage breakthroughs in segments – such as alternative or sustainable products, new nutrition, and techenhanced processes. Visitors can sample the products on display, experience the products that supermarkets of the future may hold, and connect with industry professionals and food enthusiasts to discover and learn about the latest developments in the food industry

• The 9th edition of Thailand Ultimate Chef Challenge, which is back by popular demand, with more than 700 professional and aspiring international chefs vying for four awards in 19 distinct categories This year ’ s live cook-off aspires to bolster Asian culinary skills and cuisines, and to introduce novel ingredients to create flavourful, plant-based Asian fare.

• The Future Food Experience+ stage – a special feature platform that brings together industry experts and thought leaders to share their insights and perspectives on the current megatrends in food and beverage, future protein, plant-based phenomena, and new processing technologies. Through demonstrations, talks, presentations, and panel discussions, The Future Food Experience+ stage is designed to inspire and educate all who participate to re-imagine what the food industry can become, and to encourage collaboration and innovation in the field

Uniting global F&B sector’s strengths and insights

“With the world looking to Asia-Pacific as a driver of global F&B trends, this event is where the most innovative and influential players come to showcase their latest products, share their insights, and shape the industry’s direction,” commented Mathias

Kuepper, Managing Director and VP AsiaPacific of event organiser Koelnmesse. “We also recognise the crucial role of global partners in driving the food and beverage industry forward Together, we ’ re creating a platform that transcends borders and connects industry leaders, innovators, and disruptors By uniting our strengths and insights, we can push the boundaries of what’s possible and unlock new opportunities for growth and success ”

Khun Sanan Angubolkul, Chairman of the Thai Chamber of Commerce (TCC), advised that his organisation aimed to “strengthen the cross-border worldwide ecosystems, enhance the cutting-edge business networking and innovative training environment” at this year ’ s

THAIFEX - Anuga Asia 2023 “The international trade and co-operation has never been more elaborate and pivotal amongst Thais and international businesses in the food and beverage sector,” he observed “Therefore, we look forward to hosting and welcoming all delegates, exhibitors and visitors from around the world in Bangkok this May 2023,”

Returning to the IMPACT Muang

Thong Thani venue in Bangkok, Thailand, from 23–27 May – and organised by the Department of International Trade Promotion (DITP), Thai Chamber of Commerce (TCC) and Koelnmesse. –THAIFEX - Anuga Asia 2023 is set to host the F&B industry’s most influential leaders and innovators this year o

For more information, visit: https://thaifex-anuga com

For exhibitor registration, go to: https://thaifex-anuga.com/forexhibitors/interest-to-participate

For visitor registration, go to: https://pre eventthai com/thaifex-anuga

Macfrut 2023

– Leading fruit & veg industry event

Rimini, Italy

www macfrut com

3–5 May 2023

Interpack 2023

Leading international packaging fair & conference

Dusseldorf, Germany

www interpack com

4–10 May 2023

TUTTO FOOD

– Innovative platform for the entire agri-food trade sector

Milan, Italy, www tuttofood it

8–11 May 2023

Vitafoods Europe 2023

– Leading nutraceutical industry expo & conference

Geneva, Switzerland

www vitafoods eu com

9–11 May 2023 (1–12 May 2023 online)

World Food Innovate Summit

21st edition of the annual event for global F&B innovators

Milan, Italy

www foodinnovateworld com

9–10 May

Extinction or Regeneration: Transforming food systems for human, animal & planetary health

Conference hosted by Compassion in World Farming (CIWF) and partners

London, UK

www extinctionconference com

11–12 May 2023

Thaifex Anuga Asia

South East Asia’s leading expo for the F&B industry

Bangkok, Thailand

https://thaifex-anuga com

23–27 May 2023

PLMA World of Private Label

– International expo bringing together manufacturers with retailers Powered by the Private Label Manufacturers Association

Amsterdam, Netherlands

23–24 May 2023

Food Ingredients Africa (Fi Africa)

– Newest addition to the Fi Global portfolio Part of Africa Food Manufacturing and co-located with ProPak MENA

Cairo, Egypt

www figlobal com/africa

28–30 May 2023

JUNE 2023

Organic Food Iberia –

The Iberia region’s biggest organic trade event

Madrid, Spain

www organicfoodiberia com

7–8 June 2023

ProPak Asia

– Asia’s premier processing and packaging exhibition

Bangkok, Thailand

www propakasia com

14–17 June 2023

Africa’s Big 7

Africa’s must-attend event for all professionals in the F&B industry

Johannesburg, South Africa

www africabig7 com

18–20 June 2023

Hi China & Fi Asia-China – International expo for sourcing innovative health and food ingredients

Shanghai, China

www figlobal com/china

19-21 June 2023 (new date)

Summer Fancy Food Show

Hosted by the Specialty Food Association

New York City, USA

www specialtyfood com/shows-events/summerfancy-food-show/

25–27 June 2023

SEPTEMBER 2023

The Kenyan Food Event

– International expo for the food, drink & hospitality industry in Kenya

Nairobi, Kenya

www kenyanfoodevent com

5–7 September 2023

OCTOBER 2023

Anuga 2023 –

Leading trade fair for the international F&B industry

Cologne, Germany

www anuga com

7–11 October 2023

Food Entrepreneur Show (FES)

– Incorporating six shows: Restaurant & Takeaway

Innovation Expo, Restaurant & Bar Tech Live, Coffee Shop Innovation Expo, International Drink Expo, Coffee Shop Live, and Responsible Packaging Expo

London, UK

www foodentrepreneurshow co uk

10–11 October 2023

HostMilano 2023

43rd edition of leading industry event for HoReCa supply chains

Milan, Italy

www host fieramilano it

13–17 October 2023

iba 2023

– The world’s leading trade fair for the baking and confectionery industry

Munich, Germany, www iba de/en

22–26 October 2023

NOVEMBER 2023

Saudi International Halal Expo

Leading event featuring the latest trends and innovations from across the global Halal market

Riyadh, Saudi Arabia

www saudihalalexpo com

7–9 November 2023

Andina Pack 2023

International exhibition showcasing packaging and tech solutions for the F&B and agro industries

Bogotá, Colombia

https://andinapack com

7–10 November 2023

DECEMBER 2023

Middle East Organic & Natural Products Expo Dubai

– The Middle East’s only business event dedicated to organic and natural products

Dubai, UAE

https://organicandnatural com

12–14 December 2023

Company Profile: Tastewise

Written by SA RA H P U R S EY

WHERE AI AND F&B CONVERGE

A I-driven food intelligence platform Tastewise is bring ing the power of data to the art of manufacturing and marketing food. Co-founders Alon Chen (C E O) and Eyal Gaon (CTO) tell Food & Beverage Networker about how their company effectively harnesses generative A I technology to help F&B operators rapidly and accurately innovate, to ultimately serve unmet consumer demand.

Much vaunted and indeed already transforming myriad aspects of life, generative AI allows us to create original images, videos, music, text and software by simply describing the desired outcome Now, this remarkably versatile artificial

intelligence tool is being applied to the food and beverage sector, with Israeli start-up Tastewise leading the movement Co-founder and CEO of Tastewise, Alon Chen, is a self-taught engineer who started writing code when

he was just 12 Mr Chen left a career at Google six years ago after the inspiration for setting up Tastewise came to him as a result of his mother’s traditional Jewish Friday night Shabbat meal “My mom makes a great Shabbat dinner, but she started asking us for our dietary needs for that week – and surprisingly, every time she asked, there seemed to be someone else with a new thing,” he said “This made me think: ‘If there’s so much changing within just one family, just imagine how difficult the task must be for the world’s major manufacturers’.

“Myself and co-founder Eyal Gaon realised that consumers are changing dietary needs so much faster than before,” he continues “And when we started talking with the big food brands, we understood the obvious need to get ahead of the curve and really find new methodologies to understand the consumer and their evolving needs ”

‘One-size-fits-all’ approach is no longer viable Mr Chen explains that even the most innovative food tech companies still rely on out-dated retail data to come up with their product strategies – and if you don’t come with the right data, you will invariably get the wrong answer “Traditional market research methods

namely, surveys, focus groups, syndicated industry reports

for product innovation, renovation, and marketing typically report data approximately 13 months late and miss significant behavioural shifts, making them unreliable in the current, fast-moving consumer world The result? Products that don’t resonate with consumer needs, high product failure rates, and monumental waste,” he explains “It’s the 21st century, and we still see 90 per cent of the 30,000 new products

that launch each year fail. A one-size-fits-all approach is therefore no longer possible ”

The two co-founders of Tastewise therefore set out to build a platform dedicated to data that would enable F&B companies to disrupt the US$10-trillion-plus F&B industry with healthier foods, new flavours and plant-based innovations – and to do this in a way that accelerates sales and acceptance of new products Indeed, adding in generative AI tools has paradigm shift potential in terms of transforming a slow-growing and traditional sector into one that’s considerably more dynamic, characterised by a flood of new product innovation, marketing campaigns, recipes, and more that resonate with consumers

TasteGPT: The next evolution in generative AI Since inception, Tastewise has successfully harnessed the power of generative AI to help users at major multinationals like Nestlé, Campbell’s, Mars, Givaudan, PepsiCo, Del Monte, Waitrose, and others to discover

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dish concepts, validate new product ideas, and generate market research reports. However, with a view to expanding its capabilities, the AI-powered market intelligence platform designed for the food and beverage industry is now in the process of launching TasteGPT: its next evolution of generative AI solutions

Leveraging its proprietary AI and the largest dataset available on food consumption – best-selling restaurant items, an unprecedented observed home cooking panel, and billions of real-life moments of consumption – TasteGPT is set to provide speed, productivity, and increased new product success

With TasteGPT, product innovators and analysts can run 20 different projects at once instead of just one, empowering teams to evaluate innovation and decide faster on the right direction for their brand Resultantly, TasteGPT can shorten months of research, and answer business-critical questions, such as: ‘What product ideas are the best fit for my Gen Z consumers?’, ‘What concepts should I invest my R&D budget in?’, ‘Where should I launch my new beverage product first?’, ‘Where is my competition underrepresented, and what can I do about it?’, and ‘What should the focus of my next marketing campaign be?’

Helping companies get closer to the consumer

AI already influences the way consumers choose what to eat and drink in countless ways, according to Mr Chen “Consumers are also more informed than ever, and they expect us to meet their needs accurately, specifically, and on-demand TasteGPT can now help companies get closer to their consumers by capturing the pulse of culinary, nutritional and dietary needs, and to stay competitive in a rapidly changing market,” he asserts

Indeed, with the fast adoption of generative AI tools, people now have access to a world of data-based answers at their fingertips, concurs Eyal Gaon, Tastewise’s Co-Founder and CTO, although he is keen to further note that “artificial intelligence without great data is just artificial” “Generative AI is a means to an end,” Mr Gaon stresses “The data that these existing models are based on is generic; extracting relevant, valuable insights requires data specific to your needs. TasteGPT does exactly that for the food and beverage industry ”

By using Tastewise, brands have access to up-todate, audience-focused, and timely insights backed by strong food and beverage algorithms, and higher, more specific data quantities

Yet without Tastewise data, food and beverage insights provided by AI are incomplete, often outdated, and lacking the specificity needed to be effective “Artificial Intelligence is the only way to mitigate a lack of credible data, by enabling organisations to

make sense of vast amounts of data,” advises Mr Gaon “With relevant AI tools, data turns into meaningful insights that drive better decision-making and innovation in real-time ”

Facilitating faster F&B innovation

As consumer trends and preferences are ever changing, real-time access to the most specific data available across all moments of consumption (including restaurants, home cooking, and retail) is more critical than ever

Four years ago, Tastewise was the first business to bring AI to the international food and beverage industry, helping companies innovate 10 times faster Today, Tastewise’s generative AI solutions enable users to identify patterns and extract real-time, accurate insights to make data-driven decisions faster than ever before Users can also get real-time product, dish,

menu, and marketing campaign recommendations using an AI-powered conversational chatbot. Furthermore, users of Tastewise’s innovative AI solution can generate ready-to-share reports and decks –including trends, ingredient pairings, and more – to increase their speed to market

By leveraging TasteGPT and the broader Tastewise market intelligence platform, companies can effectively reduce the time and effort spent on research, consensus, development, and go-to-market strategies Resulting in rapid, precise decision-making, fewer uncertainties, faster idea execution, and increased accuracy and speed to market, such technology could prove revolutionary to both established F&B leaders and emerging players across the globe in the years ahead o

https://tastewise io

Company Profile: Primus

Written by SA RA H P U R S EY

THE TASTE OF PURITY

Orig inating from the ice-age glaciers of Europe’s Carpathian Basin, Primus natural mineral water has swiftly garnered a cult following amongst discerning consumers across the globe for its distinctive quality and exceptional taste. László Regoczi, owner and Manag ing Director of the Primus brand and Bonaventura Ltd company, tells Food & Beverage Networker about the state-of-the-art facilities that enable his business to preserve the purity of a water source that nature has created over thousands of years and deliver it to the world.

The discovery in Hungary of a water source dating back approximately 17,400 years – the result of planet Earth’s last interglaciation – and the subsequent preparation of a well to tap into this ultra-pure resource, is described by businessman László Regoczi as “the most important milestone” in his company ’ s journey to date “As the ice melted,

water seeped 452 metres underground to a layer of karst porous rock There it waited for nearly 17,400 years, ” he tells us “It took us a decade of research to locate this unique water source, ” he reports, of the well and adjacent facility that were established on the outskirts of Zsámbék – a picturesque Hungarian town situated around 27km from Budapest

Certainly, the development of the Primus well and thereafter the birth of his mineral water business and brand has been the culmination of a dream for Mr Regoczi, who is based in Hungary’s capital city with his family “In my life, I’ve dreamed of having a mineral water brand that offers a real experience to its consumers, ” he tells us

Informing the mineral water company founder’s approach and impressive progress over the past decade or so has been a diverse education straddling both natural and social sciences, with diplomas in Mechanical Engineering, Foreign Trade & Customs Law, and Political Science & Government – alongside an allimportant qualification in mineral water production Such experience has arguably armed the entrepreneur with the perfect skills for navigating all the challenges and opportunities inherent in establishing a successful international mineral water brand

The swiftly expanding community of discerning consumers that opt for Primus would certainly support such an assertion, with the brand today proving an increasingly popular choice in high-end cafes, beauty salons, clubs, patisseries, bakeries, and for refreshment on-board private airplanes Elsewhere, the company ’ s customers include government offices, embassies, prime ministerial and head-of-state meetings, with a growing presence in markets across four continents today

A natural treasure

Untouched for millennia, the excellent aquifer layer is key to the quality of the natural treasure underfoot that Primus taps into The layers above the water-base clay and karst (rocks) hold particular importance to the purity of the water, essentially creating a non-permeable layer that protects the water-base that Primus draws upon

“My experience is that technology can only ever imitate what nature has created over thousands of years In alignment with this concept, we ’ re drawing from a water source that nature has created over thousands of years, and we do not need to improve that

László Regoczi, owner and Managing Director of the Primus brand and Bonaventura Ltd company

natural quality in any way with water treatment Indeed, according to carbon-14 dating results, our resource is so highly protected that its water is 17,400 years old,” Mr Regoczi tells us

“Coming from ice-age glaciers in the Carpathian Basin, this magnificent water was purified by nature and protected from contact with humans, microbes, even air,” he continues “The water contains calcium, magnesium, silica, and other minerals deemed vital to human health, leeched from the surrounding 235million-year-old karst Its pH is slightly alkaline, like the human body itself ”

Quality not quantity

Asked what factors Mr Regoczi attributes to his company ’ s swift success and expansion to become an internationally renowned luxury natural mineral water brand today, the CEO is emphatic in his response: “The market success of Primus mineral water is undoubtedly characterised by persistent, conscientious work and the implementation of solutions without compromise,” he asserts. “The preservation of nature and the natural treasure of the original properties of water is the most important thing for us and our customers ”

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Mr Regoczi is also keen to highlight a key differentiator between Primus natural mineral water and that produced by the bigger brands in the country. “There are more than 274 recognised wells in Hungary, and two or three large mineral water bottling plants across the country that are capable of producing half a million bottles per day,” he informs. “In such cases, it’s invariably quantity that is the most important factor The big producers are looking for areas with geological features where water replacement can be done in a relatively short time. This is completely understandable from a quantity perspective, of course, as they still want to bottle the mineral water in decades to come

“However, in the case of our operation, because the layers above the water-base are very closed –i e , they’re protected by a non-permeable layer that ensures extra long-term filtration of the resultant water

– it means we are only capable of collecting the amount that nature provides This is, of course, a fraction of the capacity compared to those bigger producers,” he adds, alluding to the prioritisation of quality over quantity in the case of the Primus brand

Bottled at source, with precision and passion

Preserving the quality and purity of the water therefore emerges as crucial to the Primus brand As such, the water is bottled at source –“with precision and passion” – at the company ’ s highly automated facility in Zsámbék

Manufactured just prior to filling, at a blowing temperature of 110ºC, the bottles are sterilised without the addition of chemicals, and are thereafter cooled on an air conveyor with filtered air The bottles are then rinsed – with Primus mineral water, to 45–50 per cent of the filling volume – immediately before being filled

in a HEPA-filtered, bacteria-free zone Primus natural mineral water is currently available in three different sized PET bottles (500ml, 750ml and 1.5L).

“The water needs no treatment – nothing added, nothing removed,” stresses Mr Regoczi, who highlights his company ’ s focus on utilising only packaging process technology that protects the content of the bottle – namely, to preserve “water that’s exactly how it was during the ice age warming event some 17,400 years ago, when there was absolutely no environmental pollution on Earth.”

Another key point in this preservation of quality is the focus of Primus on assuring the absence of nanoparticles from its PET packaging Judging from the findings of a 2018 study in the journal ‘Frontiers in Chemistry’, plastic contamination is rampant in the bottled water industry The study analysed samples taken from 259 bottled waters sold in several coun-

tries, and it discovered that 93 per cent of those contained ‘micro-plastic’ synthetic polymer particles “Plastic nanoparticles, together with vapours, separate from the wall of the bottle when the bottle is blown at 40 bar,” notes Mr Regoczi “However, the Primus packaging system removes those nanoparticles from the bottles prior to filling, to ensure the utmost purity of the product ”

Unrivalled product safety and sustainability

That the Primus natural mineral water team is committed to increased product safety is abundant from its Managing Director’s earlier comments However, the company is also dedicated to continuously enhancing the sustainability of its product – and specifically its packaging, utilising methods that put it “at the forefront of the world”, according to Mr Regoczi

“More than 20 years of experience in the production of recycled plastics and the results of experiments have confirmed my idea that the more homogenous the packaging material is in terms of its manufacture, the more successful the decomposition process can be,” he asserts “To this end, we participate in experiments and research – both independently and in co-operation with other laboratories – with that sustainability goal in mind.”

Impressively, specific tests have confirmed that the bottles used to package Primus natural mineral water can be decomposed in just nine weeks with the aid of a bacterial cocktail, and can thereafter be transformed into a soil enhancer to improve agricultural land

Mr Regoczi confirms that his company is committed to the further development of degradable packaging materials. “We’re also looking for co-operation with companies that can offer solutions that allow us to bottle safely in glass bottles without using any chemicals,” he reveals ‡

A growing global market presence

What emerges from the conversation with Mr Regoczi on the subject of Primus natural mineral water is of a company that has prioritised product purity, safety and sustainability from the outset – and introduced a number of new processes, technologies and techniques in order to achieve this Certainly, the company ’ s innovative spirit has already been recognised in its home country with a ‘Széchenyi Enterprise of the Year Award’ Founded by the Count István Széchenyi Foundation (the family foundation of political reformer István Széchenyi, widely regarded as ‘The Greatest Hungarian’), the series of prizes recognise and embrace businesses that provide outstanding performance in a certain field – and such an award was bestowed upon Primus in the category of ‘Innovation’ “We’re very proud of the Széchenyi innovation award that we won in 2016, which was for a special bottle design process that we implemented on our lines,” remarks the boss of Primus “Looking ahead, we will continue our constant pursuit to develop new technologies and techniques We also pay considerable attention to the solutions being developed by our suppliers

“Likewise, we are constantly striving to enter new markets across the world,” he continues, informing that Primus mineral water is today being shipped to four continents “In Asia, our initial market entry has been into China, with the necessary licensing in progress in Japan, and already in place in Thailand On the African continent, we ’ ve already delivered to Ghana; we ’ re now commencing deliveries to Nigeria, and soon will be supplying to Gambia as well,” he reports

“On the American continent, Canada is currently the most important partner for Primus,” advises Mr Regoczi, going on to inform that his company will soon be exhibiting at leading F&B expo SIAL Canada in Toronto (9–11 May) “We’ve also already done a number of deliveries to the USA,” he continues “Then, finally, in Europe, we ’ ve made deliveries to numerous markets – from neighbouring countries to Spain ”

Primus mineral water is currently sold through distributors in countries across the world, and the firm welcomes agreements with companies that already have a sales network specifically in the mineral water category Ultimately, Mr Regoczi is looking forward to expanding the influence and acclaim of the Primus brand and its unique water source in the years ahead – always while preserving the natural purity contained within o

Company Profile: PT Tri Jaya Tangguh (TJT)

Written by SA RA H P U R S EY

INDONESIA’S COCONUT INNOVATORS

In the space of less than two decades, PT. Tri Jaya Tangguh (TJT) has g rown to become one of the biggest coconut products manufacturers in Indonesia, producing high-quality desiccated coconut, coconut cream and coconut water, and supplying to some of the biggest manufacturers, brands and retailers throughout the country, alongside export markets across the globe. Mr Sebastian Arie, TJT’s Sales Marketing & Export Director, tells Food & Beverage Networker more about his company ’ s commitment to innovation and extracting the maximum value from the country’s coconut crop, for the benefit of local communities, leading F&B businesses and global consumers alike.

Aprovince of Indonesia situated on the northern peninsula of Sulawesi, Gorontalo has been one of the busiest trade routes in Indonesia from ancient times onwards, and is today one of the country’s fastest growing economic regions. Gorontalo is also the area of Indonesia most famous for growing coconuts Recognising this latter fact, TJT was established in 2006 by three founders – one a local from Gorontalo itself, with the other two hailing from Surabaya “The idea was to bring the benefits of Indonesian coconut to the world, because at that time very few businesses had successfully managed to export the product,” begins Mr Arie. “The founders recognised the country’s coconut produce as a good commodity that they could export, and therefore set up their own medium-sized business – initially manufacturing desiccated coconut – based out of Isimu, Gorontalo ”

Around a decade ago, TJT formed an agreement with Gorontalo’s governor, with the company commit- ‡

ting to purchase 100 per cent of its coconuts from local farmers. “Rather than having our own plantations, this agreement enabled us to support the local farmers, in alignment with our vision,” the TJT executive reports “Then, around eight years ago, our company decided to add further value to the product – in order to strengthen the business and also improve both the conditions and pricing for the farmers We therefore invested in machinery and equipment that would enable us to produce coconut milk and also coconut water ”

With an additional support office based in Surabaya, and currently exporting worldwide, TJT’s main markets today are in Europe, followed by the UK and the US – and the company ranks amongst the top five biggest coconut product producers in Indonesia today

Packaging its coconut milk and cream products in aseptic TetraPak cartons, TJT produces for and supplies to number of large companies across Indonesia Notably, TJT is the sole supplier of coconut milk and coconut water products for Indomaret, which Mr Arie describes as “the Indonesian equivalent of SevenEleven”, with around 22,000 minimarkets located across the country

The full aseptic TetraPak system

When it comes to plant and machinery, the company is one of only a small handful of manufacturers in Indonesia to operate the full aseptic TetraPak system “In the processing building, all along the line, everything is TetraPak,” highlights Mr Arie “It’s a factor that differentiates our business from that of other companies. We are very much focused on quality throughout our entire production process, and such equipment certainly plays a key role in helping us to ensure this ”

As one would expect of a company whose produce has such a far-reaching presence, TJT’s international reputation for excellence is backed by a long roll-call of accreditations, including FSSC ISO 22000 certification for food safety management, alongside HACCP, Kosher, Halal, FDA and GACC. “We have in place all the competitive certifications in order to export our products worldwide,” the executive affirms

Domestic and inter national market mover

For local distribution, TJT partners up with local supermarket giant Indomaret, which, as mentioned, boasts a network of around 22,000 stores sited across Indonesia. “We also supply the factories of major local businesses with coconut product, which then becomes an ingredient in the manufacturing of items such as biscuits and beverages,” Mr Arie advises “We work directly with the manufacturing companies themselves, supplying directly to well known names like Indofood and Sasa We also provide private label services for some of Indonesia’s most famous brands ”

When it comes to boosting its presence across new and existing export markets, TJT regularly attends various exhibitions, including the likes of SIAL Interfood, Gulfood and Thaifex Anuga Asia ‡

“Of course, we also work with major exporters, with a view to them marketing our products,” points out the TJT executive

“The biggest export market for us today is undoubtedly Europe, with the UK as our second-largest, followed by the US However, we do supply worldwide, albeit in smaller quantities, to markets including Turkey, Egypt, Fiji and Malaysia,” he advises

Leveraging on perceptions of health

TJT’s international market presence has grown at a fair clip in recent years – and Mr Arie observes a number of factors behind that impressive expansion “The first, I think, is that consumers perceive coconut oil to be a healthier oil During the Covid-19 pandemic, as the emphasis on health and wellbeing increased, we observed a growth in demand from consumers across the globe for coconut products in general,” he tells us “While we do not produce the coconut oil itself, we have certainly observed this switch in consumer preference from palm oil to coconut oil, and through association our products are becoming more popular as a result ”

In Asia especially, consumers have switched in their droves to coconut latte, as coffee drinkers seek a worthy substitute to both dairy and also other less satisfying milk alternatives “We are therefore now supplying manufacturers that make coconut-based coffee creamer We supply our coconut product to a few yoghurt manufacturers as well, given how much plant-based alternatives to dairy are taking off right now, ” TJT’s Sales, Marketing and Export Director advises

Aside from the consumer perception of coconutbased products being healthier, there is also the growth in consumer understanding that coconut is more sustainable than palm oil “This all feeds into a growing market, and we are obviously keen to ensure that deforestation as a result of coconut cultivation is minimal,” Mr Arie adds

Committed to local far mers and communities

Given the advancement of TJT in less than two decades to become one of Indonesia’s biggest coconut product manufacturers today, what factors does Mr Arie attribute to such swift success? “We value our relationships with farmers,” responds the TJT executive, “ and we therefore support them and maintain good prices for them – if the coconut export price is good, then we also provide a good price to our farmers for their raw materials. In so doing, we obviously also guarantee a reliable and regular supply for our factory ”

Elsewhere, TJT is strongly engaged in CSR activities “As a result, the locals and the department are happy for us to operate within their community,” Mr Arie tells us “We established the local mosque, and we also provide considerable employment to local people, which ensures that they grow alongside our business Likewise, we ’ re committed to providing local

businesses with good supply and competitive pricing – we are dedicated to honouring such contracts even when the price for exports goes up and we end up making a loss.”

What emerges as key is the notion of TJT as a business that has essentially shored up good relationships on both the procurement and the sale sides of its operation. “We are focused on ensuring everyone receives a good relationship based on fair pricing, and a good level of support,” Mr Arie affirms, going on to illustrate this through a supply-side example “As a result of the disruptions to trade caused by the war in Ukraine, a

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number of companies cancelled their orders with us

Typically, such businesses would expect to lose their deposit, yet our understanding of the disruptions caused by the war, alongside our commitment to our suppliers, meant that we haven’t made them pay such a penalty, and have instead supported such businesses as much as possible ”

Likewise, TJT sought to support its farmer partners and the wider community throughout the pandemic: “During the early days of Covid-19 crisis, we supplied our farmers with masks and we even let the government utilise our facilities to give free vaccinations to the farming community,” the executive reports “That’s just one way in which we have sought to strengthen our relationship with local people ”

Sustainability comes naturally

In terms of trends, sustainability is clearly rising up the list of priorities for consumers – and TJT’s cognisance of the need for good environmental policies obviously stands the business in good stead with regards to such demands arising from more conscious consumption. “We ensure that all of our farmers are registered with the government,” assures Mr Arie “We do not engage in business with any farmers that do not have a license, as they may be involved in deforestation or growing their coconuts on illegal land Nor do we procure from farmers who use monkey labour to retrieve the coconuts, in order that we may avoid any animal cruelty within our supply chain ”

Moreover, TJT has long been focused on utilising all parts of the coconut crop, in order to minimise waste throughout its operations. “In terms of by-products, there are always the coconut pieces that are not exportable – we provide this rejected coconut to local farmers, who feed it to their livestock Meanwhile, we use the coconut shell as fuel for our boiler. There is therefore no waste Whatever is not edible for the livestock, we can utilise as fuel,” the company executive advises

Advancing quality and community

In terms of new opportunities, TJT is always researching, and is keen to work with new manufacturers who are interested to collaborate on developing new concepts and innovations “We are more than willing to test out new formulas and trial new products at our facility,” Mr Arie confirms “Coconut oil is an interesting area in that regard, although extracting the oil from the coconut means you cannot also make the cream You can’t produce both – you therefore have to make a choice Nonetheless, it’s an area we would like to explore.”

The main plan for TJT going forward is to find as many new customers as possible – especially with regards to the coconut line, where Mr Arie still sees significant potential. “Installing new lines and procuring more coconuts is actually the easy part –finding new customers is harder Our aim is therefore to expand our market reach, in order to discover a more

diverse customer base, so that we may further upscale our factory,” he sets out. “Thereafter, we will be able to provide more employment opportunities for the locals, and we will be able to further support the local community more broadly speaking Right now, even at the size we are currently at, there are still a lot of people enquiring with us about jobs ”

Fortunately, the region’s coconut resource is not currently being fully utilised, according to the TJT executive, meaning there’s certainly room for expansion “This past year, for example, sales have been a little bit down, as our main market is Europe – and with the war in Ukraine causing disruptions, alongside recessionary dynamics in our three main markets (Europe, UK and US), our sales volumes have reduced slightly,” he reports, adding that his company ’ s aim this year is therefore to expand further beyond the European, UK and US markets, and open up new markets, including China, Africa and the Middle East “China has obviously quite recently reopened following the lifting of protracted Covid-19 regulations, which presents potential for new opportunities,” he suggests. “The Middle East, on the other hand, is not an area into which we have sold previously as the hot weather can impact the coconut in transit, but it’s certainly an area of interest And finally, Africa has vast market potential, although it is often a region in which it’s a little more difficult to operate ”

As PT Tri Jaya Tangguh strives to expand its market reach and attract new customers, the company will be attending a number of key trade events across the world this year, including: Trade Expo Indonesia, Fine Food Australia, Gulfood and SIAL Interfood. “We shall also be attending THAIFEX – Anuga Asia in Bangkok from 23–27 May, where we shall be exhibiting as part of Indonesia’s national pavilion,” highlights Mr Arie, whose company – backed by experience, alongside a keen focus on both quality and community, will undoubtedly prove successful in further expanding its markets worldwide, investing to scale up its factory, and providing more opportunities for local people in the years ahead o

O R GAN I C ITY P R OJ E CT: P R O M OTI N G E U R O P EAN

O R GAN I C C E RTI F I E D F O O D S

Organicity Project is an exclusive oppor tunity to discover the beauty and par ticular flavor s of Organic Cer tified products from the European Union.

Organicity is a project co-funded by the European Commission that aims to promote European Organic Certified products, which comply with a whole set of regulations that guarantee a Certified Organic product to the consumer This process guarantees high standards of quality, safety, and traceability of the entire production process

The project aims to promote these products in the USA and in Southeast Asian markets to broaden the reach of European Organic food items and Organic values in general

The Organicity Network comprises a whole selection of brands that have been certified by authorized European bodies On display during Thaifex – Anuga Asia 2023 (Bangkok, 23–27 May) will be a

COMPANY DETAILS

BioAgriCoop members: 5,507

range of gourmet products ranging from special Organic Italian Vinegar to particular sauces, artisanal pasta made from high-end flours, snacks, truffle delights, coffee, Organic Italian Extra Virgin Olive Oils, and much more Tastings are also available to sample these delicacies.

We aim to reach out to consumers, importers, distributors, and restaurateurs to specifically target the following countries: the USA, Thailand, Vietnam, Indonesia and Singapore Our presence at Thaifex – Anuga Asia will be an opportunity to make contacts in South East Asia Organicity aims to encourage an understanding of the meaning of European Organic labels, the difference between ‘natural’ and ‘organic certified’ products, the nutritional aspects, how to cook and consume such products, as well as some of the main combinations between the different products. o

We will be attending Thaifex - Anuga Asia 2023, come and visit us in HALL 8, STAND 8, BOOTH X33

Target countries: USA, Thailand, Vietnam, Indonesia & Singapore

Facebook: www facebook com/organicityproject

Instagram: www instagram com/organicity project

LinkedIn: www linkedin com/company/bioagricoop-scrl

FOOD AND PHILANTHROPY IN THE SOUTH PACIFIC

With a history stretching back nearly half a century, family-owned Lae Biscuit Company Ltd has solidified its presence over the decades to become the Pacific reg ion’s largest biscuit producer and a leading light in P N G for its philanthropic engagement. Following a challeng ing period for corporations the world over, Lae Biscuit emerges post-pandemic with market success in its new instant noodle line, the imminent launch of a new candy range, and a renewed commitment to both community and sustainability. Food & Beverage Networker speaks with the firm’s Director and third-generation family member, Mr John F. Chow, to learn more about this leading P N G producer’s journey to date, plus its international ambitions.

Sir Henry Chow is a name that will be familiar to many citizens of the southwestern Pacific state of Papua New Guinea Throughout his lifetime, the multi-faceted industrialist achieved renown as one of the most prominent entrepreneurs in PNG – and as one of the country’s most generous philanthropists. Indeed, for his long service to the people of PNG, Sir Henry was appointed as an Officer of the British Empire (OBE) in 1975, and a quarter of a century later was promoted to Knight Bachelor. In January 2017, Sir Henry Chow passed away at the age of 83 – however, his industrious and philanthropic legacy lives on through his family, and not least through one

Mr John F Chow Director

of the business house’s leading enterprises today, Lae Biscuit Company Ltd.

Headquartered in Lae – Papua New Guinea’s second largest city – the company made a name for itself as the Pacific region’s largest biscuit manufacturer, with its SNAX, Cabin and TOTI brands all household names in PNG today In the past few years, the renowned manufacturer has also sought to tap into the growing demand for instant noodles with PNG’s first state-of-the-art production plant in this segment, while a new candy line is set to come into operation imminently, as the firm broadens its vision and ambition

Instant success in noodles

It was back in December 2020 that Mr Chow last sat down with Food & Beverage Networker, at which point the company had just launched a brand new instant noodle production line Speaking of the line’s progress since then, the Lae Biscuit boss remarks that, somewhat inevitably, it proved a challenging initial year in which to launch and ramp up operations. “That said, once our product was out there in the market, and having since made a fair bit of noise about our noodles – launched under the popular SNAX brand – in terms

Company

of marketing, then consumer response to the product has since been very positive, and we ’ ve experienced considerable growth as a result in that segment ”

Lae Biscuit currently has one SKU in the noodle line, although Mr Chow says the firm has plans to widen the range in time: “We wanted to see how the market reacted to this new product, and to establish our part of the market share, before expanding the range, ” he explains “However, off the back of the popularity of the initial launch, we ’ re now looking to create new SKUs for our noodle line By the end of next year, we aim to have another two flavours on the market, and we ’ re really looking forward to positive growth in that segment ”

While the company ’ s instant noodles have been received well by domestic consumers in PNG, Mr Chow also has his eye on international sales. “This is absolutely the plan – I believe we ’ re ready for the export market in terms of our instant noodles We’re also happy to explore opportunities to work alongside global brands in a private label capacity on this product,” he enthuses

Clearly, the convergence of pandemic-related impacts and other supply-side shocks have recently prompted many distributors to diversify their supply and seek out different manufacturers around the world – a dynamic that certainly bodes well for ambitious and well-respected manufacturers like Lae Biscuit

Focusing on the fundamentals

The flipside of the coin is that pandemic disruptions have also served to place some new product innovation on hold. “There are quite a few changes that we would like to have made over that period However, the pandemic undoubtedly served to focus our efforts on our core product offering, and on ensuring we were producing the very best in order to serve the strong local market need,” he reasons, adding that as a result the firm did not overly modify its biscuits and crackers portfolio over that period

Presently, Lae Biscuit’s best-selling product in the biscuits & crackers category is its SNAX brand in chicken and beef flavours, with other favourites including the company ’ s plain line of crackers under the CABIN brand, and the TOTI brand in cheese and tomato flavours. Elsewhere, the company ’ s more recent noodles line under the SNAX brand is experiencing considerable growth – and this rounds out the rollcall of pantry staples that continue to bring the company renown amongst PNG consumers.

In recent years, Lae Biscuit has continued to focus on efficiency and quality in its production through investment in new equipment, with a specific emphasis on automating its processes. The firm’s biscuit line processing operations are fully automated, and equipped with programmable bulk flour silos and automatic flour transit systems, as well as automatic dough transit systems, and a high-efficiency cyclothymic tunnel oven The company ’ s noodle line, in terms of processing, is also fully automated, and similarly equipped with a programmable bulk flour silo and automatic flour transit system.

“Another aspect that we ’ re definitely looking to improve is our packaging – in terms of making it more sustainable and eco-friendly,” Mr Chow reveals “That’s in the pipeline over the coming months and year, as the market continues to normalise ”

Previously, Mr Chow described to Food & Beverage Networker a JV with local community farmers focused on organic honey – a venture that has been somewhat impacted by the various pandemic-related disruptions, as he explains “Because much of the honey we collect is from deep within rural areas, the logistics of collecting raw materials during the various lockdowns inevitably became much more challenging,” reports the Director, going on to inform that while honey collection did continue over that time, it was not at a volume consistent enough to be viable for export “However, now that the airports are back open again, we ’ re stocking the international airport with our organic honey,” he adds, “and it’s certainly our intention to continue pursuing this project, as it’s for a good cause in terms of supporting local farmers ”

Making sweet dreams a reality

Moreover, as the market opens up once more, the renowned PNG manufacturer is turning its attention to sweeter things as a more central offering too Indeed, in our last conversation, the company was

Donating

to Hagen Hospital

looking forward to establishing its own line of candy in Lae, and Mr Chow is keen to update Food & Beverage Networker on the progress made in respect of this.

“We managed to have the candy line fully installed by November 2021 It’s now ready for commercial operation – and we ’ ve scheduled that for Q3 2022,” he reveals. “Our product development team is currently fine-tuning the formulations on what will be our three initial candy line SKUs It’s a project that, like others, has been somewhat delayed – as mentioned, we returned post-pandemic and have been focusing more on our core offering Nonetheless, it did prove a good time to improve in terms of the biscuit lines, and of course, we wanted to return to ramping up the noodle line after the pandemic, before moving on to more new product launches,” he explains

“Nonetheless, we ’ re very much looking forward to soon having some candy on the market in PNG,” he enthuses, adding that the firm has already decided on a brand name for the new candy line, although this is being kept under wraps until the launch

The sustainability drive

On the subject of consumer and market trends, Mr Chow is keen to highlight one strengthening dynamic above all others: “A key trend in the market – not only where we are, but across the industry as a whole – is that manufacturing is really pushing towards sustainability, with an emphasis on developing eco-friendly packaging. Australian consumers, in particular, are really big on that,” he observes “For us, it’s something we continue to develop over time, because of course it’s quite a capital-intensive exercise ”

Beyond packaging, there are a number of aspects that Lae Biscuit has been looking to improve in terms of its sustainability credentials, and the firm has enlisted the country’s experts to help guide such

LBC suppoting local sports competitions - Yakon Soccer Association

Lae School Boys program

efforts: “We’ve engaged with our local waste company in PNG, Total Waste Management, enlisting them as consultants to support our environmental imperatives. This demonstrates our engagement in pushing towards a more sustainable operation and becoming a more sustainable manufacturer,” asserts Mr Chow “Total Waste Management is helping us with the whole manufacturing process, including how we manage our waste and in some cases utilise it, and how we achieve the various environmental permits that many global companies hold, as well as what we should be looking at when we consider collaborating with other manufacturers That company is actually only one in PNG that actually looks at those kinds of certifications and permits, so we see this as a valuable collaboration for our business ”

Community is key

Lae Biscuit Company – and the Chow family more broadly speaking – has long been associated with philanthropic ventures, with wide-reaching support over the decades for various community and municipal bodies – including prisons, police, health workers, churches, provincial governments, sporting organisations, NGOs and individuals in need Establishment of the now well renowned Chow Foundation has enabled the entrepreneurial family to effectively connect their community-related efforts And certainly, this shining demonstration of support for the local community has not dimmed in recent years, with the launch of a number of new projects and initiatives supported by the Chow family

“As you know, our family has been heavily focused on philanthropy over the decades. One of the recent initiatives in which we ’ ve been engaged, and one of which I am very proud, is our campaign against genderbased violence in PNG,” informs Mr Chow “We work closely with a not-for-profit association called Family Community, through which we ’ re investing to build a better foundation of assistance for victims of genderbased violence We’re also part of a PNG business initiative that helps us to formulate our policies regarding gender-based violence In so doing, we hope that as a company we can also make a difference in terms of helping to eradicate this issue within our community.”

Elsewhere, the Chow family has a strong on-going presence within PNG’s sporting life “We continue to support major sporting teams – one being our team in

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Lae Biscuit Co donating to Angau Hospital staff

the major Rugby League team Lae SNAX Tigers, who won the Championship once again in 2021. We also continue to sponsor Lae City Football Club, who also won the most recent Championship competition,” he informs, adding that in total, the Chow family’s businesses sponsor roughly 30 sporting teams – alongside a flurry of other community-enhancing projects –across the country today

Enduring ambition

As Lae Biscuit Company fast approaches a milestone half a century in operation, what factors does Mr Chow believe have been most important to your firm’s success? The response is one that speaks both of the Director’s modesty and the firm’s enduring ambition: “We believe there’s still a long way for us to go before we are fully content with the level of success that we have achieved Of course, the longevity of the business is demonstrable of success – and I believe much of that is the result of our company ’ s longstanding relationship with the people of this country, alongside our long-term relationships with customers and suppliers, and – most importantly, I believe – our relationship with the Lae Biscuit family Without our staff to support the business, we would not be where we are today ”

Undoubtedly, there continues to be a period of ramping back up and normalising operations in the post-pandemic period, in line with the returning market Indeed, as Mr Chow points out: “At the peak of the pandemic, local cashflow was reduced,

meaning consumers were not purchasing in the quantities they had previously – but, now, since a lot of the country’s natural gas and mining projects have begun to ramp back up, the economy is now starting to flow, so our volumes are on the rise again.” As such, the Lae Biscuit Co. Ltd boss is feeling confident about PNG’s growth prospects over the years ahead, although always with another eye on export growth in the South Pacific and Australia: “As an ambitious family business, we ’ re always looking for opportunities to take our company to the next level For us, that would be a case of partnering with global companies on a private label basis in order to have more of an international presence, ” he asserts “In fact, over the past six to nine months, we ’ ve seen much interest in exporting our product – with the food shortages experienced globally prompting many distributors to explore other avenues to fulfil their supply

“At the moment, we ’ re exploring and working towards achieving many of the international certifications and accreditations we would need – including GMP and ISO – to facilitate further international expansion,” advises Mr Chow Lae Biscuit is today one of the very few PNG producers to have HACCP accreditation in place – and there’s clearly much more besides that this star regional player has achieved over the past 18 months in spite of the challenging environment. “Now it’s just a case of further gearing ourselves up so that we ’ re ready for that global expansion in the years ahead,” he concludes o

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