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Anuga FoodTec and Anuga increase their commitment for sustainable food. Koelnmesse GmbH, organiser of the leading global trade fairs in the food section, Anuga, and in the food technology section, Anuga FoodTec, has joined the German Association for Alternative Sources of Protein (BALPro). With this step Anuga and Anuga FoodTec are actively asserting themselves for the promotion and further development of alternative sources of protein and are pushing the sustainable transformation of the food industry forward. Through their membership in BALPro, Anuga and Anuga FoodTec are increasing their support for companies and players, who aim to shape the future of food with innovative concepts. "The BALPro membership opens up a wide-ranging network to Koelnmesse, which enables us to actively push sustainable innovations forward. The cooperation strengthens the role of Koelnmesse as an influential trendsetter in an increasingly sustainability-oriented food industry. We consider it to be our task to support companies and important industry players in setting new, resource-saving standards across the entire value chain of the production and packaging of food and beverages," Oliver Frese, COO of Koelnmesse, emphasised.

Distributor focuses on innovation and technology in the nutrition sector. Biesterfeld, international distributor of specialty chemicals, pharmaceuticals, and food additives, has entered into a new partnership with the KIN Food Institute. Effective immediately, the distributor will collaborate with the KIN association, one of Germany's leading institutes in the field of food technology. Leading Technology Center KIN e. V. KIN is recognized as a leading technology center in the food industry. The independent institute focuses on the training and education of specialists, advanced production technologies and highly skilled formulation development. The company’s headquarters in Neumünster is equipped with state-of-the-art facilities, including a pilot plant and a fully equipped test kitchen for all areas of food technology. Through this partnership, Biesterfeld will be able to contribute its raw material expertise, creating the foundation for joint development of innovative product solutions. Customers Benefit from New Services “We are very excited about the collaboration with an institute that is so well-aligned with the needs of the food industry like KIN e. V.”, says Dr. Martin Liebenau, Global Business Director for Technology & Innovation at Biesterfeld. “This partnership allows us to continuously expand our technical expertise in the food sector for our customers. In the future, in collaboration with KIN, we will be able to support our clients even more effectively in recipe development and scaling up production. As a result, we will offer even greater added value to our customers by providing more targeted advice and support throughout the process.” “Our focus has always been on offering innovations to our customers. Through our collaboration with KIN e.V., we can now support them even more intensively in their R&D activities—a service that is in high demand in the market,” says Bernd Fischer, Business Manager for Nutrition at Biesterfeld. “Key product categories include emulsions, such as dressings, sauces, and much more, as well as the rapidly growing sector of plant-based alternatives.”

GrasiKraft™ paper blends natural grass fibers with fibers from recycled paper to create a uniquely sustainable material for packaging. Ranpak Holdings Corp., manufacturer of environmentally sustainable, paper-based packaging solutions for e-commerce and industrial supply chains, announced the launch of its new GrasiKraft™paper void fill made with grass fibers. Ranpak is the first company in the world to offer grass paper as part of its standard product portfolio for void fill, which joins its innovative suite of products including automated packaging solutions and paper converters that can serve any application required within a box. Made with a blend of sustainably harvested grass fibers and fibers from recycled paper sources, this paper combines the performance of Ranpak’s other paper varieties with the unique benefits offered by using grass as an additional fiber source. These benefits include reduced water consumed in the manufacturing process compared to other kraft paper void fill products, as well as the diversification of renewable fiber sources that can help contribute to the circularity of secondary packaging materials. Omar Asali, Chairman and CEO, Ranpak. GrasiKraft™ is the result of a growing partnership with Creapaper to explore the use of grass as a sustainable fiber source for papermaking. The innovation process included comprehensive testing to produce a paper dunnage material that is strong enough to remain compatible with Ranpak’s existing converters while incorporating grass fibers. Grass is a highly renewable resource, able to be harvested multiple times per year. GrasiKraft™ utilizes fibers from the margin areas of agricultural land, which can help minimize the travel distances from sourcing to processing while also maximizing the productive output of these areas. Grass can also be sourced from rewetted moor lands, helping to preserve valuable biodiverse habitats within Central Europe. “Having switched to paper-based packaging materials some time ago to demonstrate our commitment to sustainability, we see grass paper as an exciting step forward in both our dedication to the environment and to our customers’ unboxing experience." Said Stéphane Doerane, Logistic Services Manager at Multipharma, a leading Belgian distributor of pharmaceuticals for brick and mortar as well as online pharmacies. “We’ve been using GrasiKraft in our packaging now for a few months and it not only meets our performance standards but has a softer feel which has led to positive customer feedback.” GrasiKraft™ paper provides a unique look and softer feel thanks to the visible grass fiber within its construction, helping to put commitment to sustainability front and center during the unboxing experience. Like all Ranpak paper, GrasiKraft™ is fully curbside recyclable and biodegradable, keeping packaging a part of the circular economy and helping to Deliver a Better World.

Danish family-owned machine manufacturer Aasted Aps finds itself in good company among reputable confectionery machine manufacturers. SweetConnect is an initiative striving to unite the industry to establish an all-encompassing digital platform, accepted and used by confectionery producers and machine manufacturers alike.

“Only together, we can replace piecemeal approaches and work towards a unified solution that benefits all”, says Tim Hellwig, Managing Director of SweetConnect. A statement that Aasted Aps CEO Piet Hoffmann Tæstensen can only agree with, as many market-participants push their individual ideas into the market, leaving confectionery producers with fragmented systems that don't communicate or simply do not service the entire production process, which is often highly individualised and varies from producer to producer. “It has proven difficult and inefficient for standalone businesses to tackle the complexity a true solution requires alone”, Hoffmann points out.

 “A win-win scenario for machine builders and confectionery producers”, as Enrico Franz, Business Development Manager at SweetConnect puts it. “By joining, machine manufacturers gain valuable insights on the performance of their equipment, increase the quality of their customer service, and generate new business, upselling and aftermarket-sales opportunities. Confectionery producers, on the other hand, can significantly reduce downtimes by accelerating the procurement process of spare and wear parts, while lowering response times through access to best practices and knowledge, resulting in a smoothly running production.”

For SweetConnect, the new addition sends an important signal to the global confectionery industry and to all the remaining machine manufacturers who have yet to join. Collaboration is key to further growing the initiative. In the near future, the SweetConnect platform will support Aasted equipment natively. The exact timeline, however, has yet to be established. 

Puratos, provider of bakery, patisserie and chocolate ingredients, today reveals the top three trends set to impact food producers, bakers, pâtissiers and chocolatiers globally in 2025. The three distinct trends have been identified using Puratos’s proprietary Taste Tomorrow platform: the biggest consumer understanding program in the bakery, patisserie and chocolate industry. From the rise of power ingredients to East-meets-West influences, these unique insights challenge current market perceptions and offer an intriguing glimpse into the future. The latest analysis of Taste Tomorrow data, which combines ‘always-on’ semantic AI-powered analysis of social conversation, search engine inquiries, and regular consumer surveys, reveals three trends predicted to be most prominent in 2025.

1. Sourdough – 40% rise Sourdough is here to stay. Taste Tomorrow data indicates that sourdough will remain the biggest and fastest-rising trend in the bakery industry through 2025, with a 40% predicted spike in consumer interest globally. This growth is driven by different factors depending on the region. In many countries where sourdough is already a part of the local food culture, its popularity extends beyond traditional bread and loaves. Here, sourdough is being incorporated into croissants, bagels, donuts, and more, creating new visual and sensorial experiences for consumers. This trend is particularly notable in French-speaking countries, where sourdough’s artisan appeal is already well-established. The deep-rooted knowledge of sourdough in these markets includes an appreciation of its distinct flavor profiles and gut health benefits.

2. Culinary fusion – 10% rise Culinary fusion, the blend of diverse flavors, textures, and formats from different cuisines, is set to be one of the leading trends for 2025—especially in pastry, patisserie, and cakes. This trend combines ingredients and techniques from various cultures to create innovative, hybrid desserts that excite the senses. Growing interest in tech and AI-inspired innovations is leading pastry chefs to use AI for new flavor pairings, designs, and formats. Consumers are drawn to these tech-driven creations, merging tradition with futuristic ideas. Social media is another powerful driver, giving these cutting-edge culinary fusions high visibility and turning them into viral hypes.

3. Nutritional balance - 30% rise Nutritional balance is emerging as one of the biggest trends in the chocolate industry. Although not a new concept, its rise to prominence—in an industry traditionally centered on indulgence—marks a significant shift in consumer perception of chocolate. This trend is expected to spike by a whopping 30% in the coming year. Our Taste Tomorrow research highlights that consumers increasingly seek chocolate products with health-promoting ingredients like turmeric, botanicals, nuts, seeds, and proteins. These chocolates are valued for their functional benefits, such as enhancing sleep and boosting immunity, and are increasingly being included in shoppers’ health-conscious diets. Meanwhile, those who view chocolate primarily as a treat are also seeking healthier options, amplifying this trend further.