Industry trends at Gulfood

Automation, clean label and protective packaging are just some of the key trends being discussed at Gulfood Manufacturing, which is taking place at the Dubai World Trade Centre this week.

Having visited the exhibition for the first time last year, it’s interesting to see what’s changed in terms of the show itself and the market as a whole. Feedback from exhibitors seems to be mixed, with some expecting more visitors than they have had so far, while others are impressed with the quality leads they’ve had. Like with any exhibition, a lot of it depends on where you are located on the show floor.

Ingredients companies have been keen to talk about clean label and natural ingredients. Presenting its raspberry and honeycomb chocolates, Mane has discussed how the company is optimising its flavours to meet the clean label trend. Tate & Lyle, meanwhile has been showcasing its sugar and calorie reduced desserts. The prototypes have been developed with this in mind, though they also highlight fibre enrichment and fat reduction, as well as cost optimisation, shelf life extension and cleaner labelling. Awareness for sugar and calorie reduction has undoubtedly increased in the region, according to a spokesperson for Tate & Lyle, who also revealed that companies are now taking action and want to be prepared for this. However, he was quick to add that indulgence is still important. As a result, companies have to meet all these trends at the same time.

Bühler is using the show to launch its Pulshine Pulse Polisher for the polishing of grains and pulses. Based on the grain to grain method, the company claims the machine, which has a hygienic design, offers a uniform polish – light, matte and a gloss finish.

Other companies are focusing on the need for complete turnkey solutions, recyclable packaging and the need to more automisation and protective packaging. As Markus Rustler, CEO at Theegarten-Pactec, revealed, “It’s all about efficiency in the end.”

A full show review will be featured in our December 2017/January 2018 issue, but in the meantime please follow @confectionprod on Twitter for daily updates from the event.

Until next time.

Related content

Leave a reply

Confectionery Production