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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 Franconian packaging machine manufacturer LoeschPack will showcase its LTM-DUO combination line, a compact and efficient solution for packaging chocolate bars. Sister company Hastamat will be presenting a range of systems designed for the snack and confectionery industry, including its flow wrapping machine and chip stacking machine. “LoeschPack and Hastamat provide complete system solutions for a range of food and non-food products, with a clear focus on confectionery and snacks. This enables us to create a packaging process that is perfectly tailored to the requirements of our international customers,” says Olaf Piepenbrock, Managing Partner of LoeschPack, Hastamat, and the parent company Piepenbrock. The LoeschPack combination line integrates two-stage fold wrapping and cartoning into a single compact platform. It stands out due to its high degree of automation, low staffing requirements, and compact footprint. In the first step, the LTM-DUO flexible fold wrapping machine packs more than 200 chocolate bars per minute in a tightly sealed primary wrap. The outer wrap can be executed as a paper envelope from the stack or reel and as a cardboard envelope. The machine is joined by the CMW cartoning module, which fills 30 display cartons per minute. After the primary packaging is carried out, an integrated buffer prevents product waste during downtime. Only one hot glue device and a controller with the new HMI operated by an operator are required for the entire line. Thanks to its compact design, the combination line occupies much less space than similar layouts. It also can serve as a cost-effective alternative to a configuration with two stand-alone machines.

The Hastamat RM-270 vertical flow wrapping machine is capable of producing up to 220 bags per minute. It accommodates all format ranges and bag shapes. New wrapping materials can also be processed with ease. Visitors to the trade fair can experience this firsthand by checking out the exhibited Doystyle bag, which is crafted from paper-based, recyclable materials. Whether products to be packaged are powdery, chunky, pasty, liquid, fragile, stick-shaped, fresh, or deep-frozen, this machine in hygienic stainless-steel design allows for flexible packaging of a wide array of products according to customer needs. The machine can be changed over to the respective product in just a few simple steps. Various dosing units and special applications can be easily integrated. The combination of machine housing and control cabinet allows for easy maintenance and fast cleaning.

Mixed Fat Cream Offers Economical and Functional Advantages Restrained consumer behavior will continue on the food market next year. For example, in Great Britain over half of people invest time and effort into finding the lowest prices, according to a recent study of consumer behavior in multiple markets by market research company Mintel. For this reason more and more food manufacturers are turning to cost-effective solutions that still offer high product quality and eating enjoyment. One example is cream, as Hydrosol Product Manager Binia Postel explains. “Around the world, manufacturers are very interested in bringing vegetable fat creams to market. We saw it again at Food Ingredients Europe. The positive response to our new stabilizing system for making mixed fat cream clearly shows the demand for solutions of this type.” One reason for the great interest on the part of trade fair visitors is doubtless the technological challenge of mixing vegetable and dairy fat. With the help of a new functional system from the Stabimuls ICR series, Hydrosol has succeeded in creating a highly stable final product from both kinds of fat. The fat content of this composition is 32 percent. Through the use of vegetable fat, this mixed fat cream offers substantial cost advantages over conventional cream, while the inclusion of dairy fat gives it a balanced taste. In short, its flavor, texture, and functional properties are comparable to conventional dairy cream, Individual Service Another advantage is the flexible use of the stabilizing system in combination with various dairy components. “We’ve developed multiple recipes, optionally with milk and clarified butter as main ingredients, or with milk and cream as central components,” says Binia Postel. “This lets us adapt the recipe to the ingredients that are already available to the customer locally.” In addition to tailor-made recipes, Hydrosol is in demand as a problem-solver. “We’ve found that customers have a great need for service,” reports Binia Postel. “With vegetable fat cream, the complex production process brings up questions for companies who want to take such products to market. Since we’ve been doing intensive research in this area for years, we have extensive expertise with an enormous depth of detail knowledge. Individual assistance on-site is therefore an important part of our service package that is very much in demand with customers.” It’s not just the cost savings that make mixed fat cream an attractive alternative to conventional cream. With the help of Hydrosol’s stabilizing system, producers in regions that have only limited access to milk or dairy cream can make a mixed fat cream that has similar properties as classic whipping cream, plus a lighter mouthfeel than most vegetable fat creams and better foam stability than dairy cream. These advantages make it especially suitable for the food service market, for example for cakes and desserts. This new functional system is just one of many solutions in the Stabimuls ICR range. These systems can be used to make different kinds of vegetable fat creams depending on customer requirements, for whipping, cooking or both.

Roland Thiemann (47) succeeds Matthias Schlüter, who will leave the company at the end of 2024 in accordance with his own wishes after 24 years with Koelnmesse, including 14 of them as Director of Anuga FoodTec  

Thiemann has extensive experience in the international food and beverage industries. He most recently supported companies in Australia and Germany as an independent consultant in the development of innovation and brand strategies, new products and sustainable packaging solutions. His expertise in go-to-market strategies and successful market launches of new products qualifies him ideally for the strategic continuing development of Anuga FoodTec.

During his activity with Modus Brewing, an independent brewery in Australia, Thiemann established many pioneering products, including new process innovations in the field of non-alcoholic beer and a beer creation developed by artificial intelligence. With his combination of technological know-how and strategic branding, he will guide Anuga FoodTec in an innovative and forward-thinking direction. "With its international charisma and its focus on trend-setting themes, Anuga FoodTec is a key participant in the food and beverage industries. I very much look forward to further reinforcing this role and providing new impulses for the industry", explained Thiemann.

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.”