News

The trade magazine sweets processing is once again offering ProSweets Cologne guided tours in cooperation with Koelnmesse.  

The ProSweets Cologne Guided Tours in hall 10.1 with four exhibitors each are organised by the Sweets Global Network association. The employees of the exhibiting companies will talk about their portfolio and new highlights for around 12 minutes. A maximum of 20 people can take part in the tour. The total duration is 60 minutes. The presentation language is English, in German if required.

The tour ends on 3 February at the Sweet Week Production Summit, which starts at stand E 80 in hall 10.1 at 1.30 pm.

The focus will be on ingredients as well as technological applications and packaging machines. Sustainable packaging materials, which are increasingly being used in the industry, will also be discussed. In addition to the technical programme, there will of course be the opportunity to network. The tour will end on Monday at the stage with the programme for production managers, on Tuesday at the starting point.

Registration:

The Sweet Week Production Summit as part of ISM and ProSweets Cologne 2025 offers top-class speakers and presentations. On Monday, 3 February 2025, the Sweet Week Production Summit will celebrate its premiere in Cologne from 13:30 to 17:00. The focus will be on AI developments. The organiser of the summit is Koelnmesse. It is committed to bringing visitors up to date with the latest AI solutions to ensure that companies remain competitive in the future.

Specifically, the focus will be on innovative ways in which AI optimises production processes and how trends and innovations are shaping the future of the industry. Best-practice examples and innovation pitches provide inspiration and offer the opportunity to network with industry experts and speakers.

Afterwards, the organiser invites you to a ProSweets Cologne party from 18:00 with live music, cool drinks, and delicious snacks in a relaxed atmosphere. With this summit, Koelnmesse is pursuing, among other things, the goal of stronger networking between ISM and ProSweets Cologne. The event is also a further building block in establishing ProSweets Cologne as the leading content and networking platform for the industry in Europe.

Please note: places are limited (first come - first serve).

Details on the content and speakers: here.

Hall: 10.1, Stand E 80; Stage: Sweet Week Talks & Tasting.

Aurora, Colorado-based Food-Tech company MycoTechnology, Inc. has appointed Jordi Ferre as its new Chief Executive Officer, effective January 02, 2025. Ranjan Patnaik, Chief Technology Officer, who has been acting as interim CEO, will continue to serve as MycoTechnology’s CTO.

Ferre joins leading food technology innovator, MycoTechnology, with over 30 years of general management experience in the global food, value-added ingredients, and Agri-tech industries. Currently, he serves as Global Food Division Head at HealthTech Bioactives, a global ingredient specialist that produces solutions for active pharmaceutical ingredients, taste modulation, functional health and animal nutrition.

Prior to his role at HealthTech Bioactives, Ferre was CEO of AgroFresh, Inc., a public company operating in the food preservation space, as well as COO of PureCircle™, where he was instrumental in establishing the Stevia sweetener market worldwide. His other industry-relevant leadership positions include VP of Sales and Marketing, Sucralose division at Tate & Lyle, and CEO of Alvinesa Natural Ingredients S.A., where he drove growth and innovation across sweeteners, colors, antioxidants and other natural ingredient markets.

Established in 2013, MycoTechnology fuses nature, science, and culinary innovation to deliver value-added ingredients for healthier, better-tasting and more sustainable food. Harnessing the power of fungi with its advanced fermentation technology, Myco targets the industry’s most pervasive challenges to transform the future of food. With USD 220 m raised so far from prominent investors across different sectors, MycoTechnology has created a sustainable, state-of-the-art, 86,000 sq ft facility, producing innovative ingredients via mushroom mycelial fermentation. Its award-winning flavor modifier, ClearIQ™ natural flavor, is sold globally to major flavor houses, co-manufacturers, distributors and CPG firms.

Turnhout, Belgium-based Van Genechten Packaging N. V., a leading name in innovative and sustainable packaging solutions, is proud to announce the acquisition of 70% of Schoepe Display, one of Germany's foremost companies in Display & Promotion Packaging.  

In addition to combining sales and design capabilities to offer an expanded product and service. portofolio - including co-packing and fulfillment - plans are underway to establish a VGP Design & Innovation Center at the Berlin premises in 2025. This initiative represents another step forward for Van Genechten Packaging in expanding its footprint in Premium and Promotional packaging, while also adding new co-packing capabilities and fulfillment services for brand owners across Europe.

Frank Ohle, CEO of Van Genechten Packaging, commented: “Over the past two years, our collaboration with Schoepe Display has consistently resulted in creative and innovative solutions for our customers. By acquiring 70% of the shares and merging our market expertise – including the establishment of a Design and Innovation Center – we are not only reinforcing our shared commitment to excellence but also providing brand owners a space where creativity and technology converge to shape the next generation of packaging and display solutions.”

This partnership, as a ‘one face to the customer’ approach, will serve as a dedicated organization for promo packs and display solutions, combining Van Genechten Packaging’s expertise in folding carton packaging with Schoepe Display’s proficiency in POS display production.

Andreas Grathwohl, Managing Partner of Schoepe Display and owner of the remaining 30% of shares, added: “The Schoepe team is excited to join the Van Genechten Packaging Group. This partnership is more than just a platform for design and development; it’s a place where ideas will be transformed into practical, sustainable, and impactful packaging and displays that truly connect with consumers. Together, we are setting new standards for speed, efficiency, and innovation in the packaging industry.”

The company will demonstrate how Exberry® colors offer a natural and sustainable way to elevate visual appeal in confectionery and snacks. Exberry® colors are made from non-GMO fruit, vegetables, and plants and support natural ingredient declarations. The colors are available in multiple formats to suit different application requirements and can be used to achieve a complete spectrum of vibrant shades. At ProSweets, visitors to the GNT stand will be able to discover the possibilities through a selection of eye-catching Exberry® potato chips. They can choose from six options featuring seasonings with on-trend flavors as well as bold shades from across the rainbow. In addition, they will be able to view a variety of colorful confectionery samples. Sustainability is a key focus for GNT and the company will also present a drink concept to show how Exberry® colors factor into products’ carbon footprint. GNT, which recently secured an EcoVadis gold medal, offers carbon footprint data for the colors in the plant-based Exberry® portfolio. GNT’s experts will be available throughout the event to talk to visitors about their individual project requirements, including technical matters and questions regarding sustainability. Petra Thiele, Sales Director EMEA at GNT, said: “Manufacturers all over the world are now cleaning up their ingredient lists to ensure products meet consumer expectations on naturalness and sustainability. Our plant-based Exberry® colors are the perfect solution. They can deliver spectacular shades in all types of confectionery and snacks, ensuring manufacturers can achieve maximum visual impact without having to compromise on the ingredient list.”

Hall 10.1, Stand H010 J011

With its innovative, sustainable, flexible and future-proof packaging solutions, Schubert helps manufacturers respond quickly and easily to changing market requirements. At ProSweets Cologne 2025, visitors will have an opportunity to experience the machine manufacturer’s cutting-edge technology in person. At Stand G031/F-030 in Hall 10.1, Schubert will be presenting an innovative blank feeding solution for cartoners and providing information about a new erecting unit with a vertical magazine. A TLM cartoner with a single-lane erector, seamlessly interacting with the automated Comfort Feeder blank feeder, will be on display at the stand. The machine exemplifies Schubert’s “Power Compact – high performance in the smallest of spaces” concept. Thanks to the Comfort Feeder, the cartoner automatically feeds blanks directly from the pallet. The comprehensive solution is a uniquely streamlined machine concept that combines erecting, filling and closing at up to 60 cycles per minute in a compact line. A small number of system components, lightweight and quick-change robot tools – some of which are manufactured using 3D printing – and the Comfort Feeder enable up to five hours of operation without having to refill the carton blanks. This is of real benefit to machine operators. New vertical magazine supports a wide range of packaging formats To provide manufacturers with even more support when packaging multi-variant product assortments, Schubert has also designed a new vertical magazine in which blanks of different sizes are stacked on top of each other – another advantage in terms of flexibility. Additionally, a new A3 erecting unit supports single-lane erection of the boxes. This allows manufacturers to use fewer robotic units in their lines, enabling them to benefit from a more cost-effective overall solution.

Koelnmesse reorganises its Food and Food Technology divisions, merging them into a single business unit. Effective immediately, Bastian Mingers will take over leadership of the FoodTec business unit at Koelnmesse, in addition to his existing postion as Vice President Food. He succeeds Claire Steinbrück, who is leaving the company at her own request.

Mingers has been with Koelnmesse for two and a half years. As Vice President Food, the 41-year-old has been responsible for events such as Anuga, ISM and the associated international portfolio. In his new role as Vice President FoodTec, he will also oversee ProSweets Cologne, Anuga FoodTec, and Anuga HORIZON. Before joining Koelnmesse, the marketing expert worked for Messe Düsseldorf for eleven years, most recently as Global Head Wine & Spirit.

“Bringing the Food and Food Technology divisions under one leadership is a strategic move, given the significant content overlap between the two areas,” says Oliver Frese, Managing Director of Koelnmesse GmbH and Chief Operating Officer responsible for the company’s global trade fair and event portfolio. “I am excited about this new challenge and grateful for the trust placed in me,” says Mingers, adding that, with the integration of Food and FoodTec, his new division will represent the entire value chain of the food sector.

“Trends like functional food and alternative protein sources are driving technological advancements in the industry at a rapid pace. These innovations must be scaled globally to address current and future challenges in the food and beverage industry,” Mingers explains. The goal should be to bridge tradition and modernity in food production. This involves bringing together traditional production methods, innovative food technology, and contemporary food trends with forward-looking innovations more closely than ever before.

“We wish Bastian Mingers every success with his expanded portfolio,” emphasises Frese. “We also extend our heartfelt thanks to Claire Steinbrück for her dedicated and creative contributions and wish her all the best in her future endeavours.”

A bespoke packaging solution from Berry Global is helping Finnish dairy pioneer Valio to meet its commitment to reduce plastic usage by 15% in its single-use, single-serve packaging by 2026. As part of this, Valio’s popular range of PROfeel protein puddings are being switched to a custom-designed version of Berry’s CombiLight pot. The CombiLight is a hybrid packaging solution made from a plastic skeleton and carton sleeve, which are melted together to create a strong structure. Valio had already switched its quark products to the CombiLight, but for the puddings the conversion required the development of a new coating with enhanced barrier properties to ensure optimal shelf life, as Valio’s Head of Packaging Development Juhana Pilkama explains: "While quark is an acidic product, pudding is neutral. This meant that the standard coating in the CombiLight™ cup was not suitable. Therefore, we started a project with Berry to develop a new enhanced barrier coating to ensure optimal shelf life. Now, we are ready to launch the pudding in the new pot with an impressive 120-day shelf life." The new barrier solution was achieved by Berry working in collaboration with Stora Enso, a leader in barrier technology. As well as helping to reduce food waste, this extended shelf life will also provide better export opportunities for Valio. The company will launch the high-protein PROfeel puddings, offered in flavours including chocolate, caramel, and vanilla-meringue, in the new packaging this December. There is a booming market for high-protein desserts, and with the new pot, Valio is ready to take on even more markets while honouring a voluntary Green Deal, signed in 2023 with the Finnish government, to reduce plastic usage in packaging. "Our commitment to reducing plastic is reflected in the increasing use of paperboard cups for Valio’s snack products,” said Juhana Pilkama. “This change will also enhance consumer convenience, as consumers will no longer need to separate materials; for example, with the puddings, they can simply dispose of the entire packaging into carton recycling streams along with milk cartons.”

The company offers robust inductive proximity switches that are resistant to high-pressure cleaning and water vapor. The IGMW series was specifically designed for use in processes with regular high-pressure cleaning as well as in washing bays and cooking processes. The climate-change-resistant, specially sealed sensors have a stainless-steel housing and a PTFE cap and are suitable for food processes. Featuring an IP68/IP69k rating, they can withstand both submersion and repeated high-pressure cleaning with water or steam. The sensors operate reliably at ambient temperatures between -25 °C and 120 °C, even with frequent temperature fluctuations combined with high humidity. They are available in M12, M18 and M30 designs with a 2-meter FEP cable and in customized designs. EGE also supplies climatic proofed inductive proximity switches for cleaning processes, washing bays, food and paper manufacturing processes (IGMF tropical series) and applications where sensors are repeatedly flushed with roller emulsion (IGFW, INFW). The series has proven itself for over 40 years and has been constantly improved and adapted. For example, the manufacturer has recently added a sensor in M8 design with an increased sensing distance (IGMF 202 GSP). The proximity switches withstand frequent temperature changes, flooding, vibrations and high-pressure cleaning without any problems. Their chemical resistance and tightness exceed the requirements in industry standards.