Exclusive: Extended review of ISM & ProSweets 2024
Impression, Halle 10.1
This year’s ProSweets and ISM events in Cologne offered up some key highlights, as editor Neill Barston discovers reporting on the two major shows.
Returning to their end of January positioning proved a welcome move for this year’s much-anticipated ISM and ProSweets shows in Cologne. Confectionery Production was on hand to report live on proceedings during these two major shows, and it was clear that they were very much back on track, after 2023’s compact shortened trade fairs. (see our exclusive video review of the 2024 event here).
While the events may not have quite had the numbers compared to those achieved pre-pandemic ((ISM managing 30,000 visitors from 140 countries and ProSweets over 13,000) from speaking to a wide range of businesses, it was very much the case that there was a sense of industry resilience despite wider supply chain and inflation issues that have impacted on the sector, as much as anywhere else.
With just under 250 businesses taking part this year, there was a real buzz around Hall 10.1, as show visitors from around the world clamoured to gain insights into the latest equipment developments.
From some interesting milestones, such as ACMA automated solutions group marking its centenary at the show, as well as prominent displays from a wide range of other machinery manufacturers in the wake of major Interpack releases last year.
As for themes, delivering on sustainability goals once again was high on the agenda in terms of equipment and systems showcased during the event.
This was encouraging to witness, given that the environmental challenges facing the world only appear to be accelerating at an alarming rate, which was reflected in a notable eco packaging focus zone.
Among novel solutions presented were birch bark product containers, as well as potential for natural loofah packaging to replace conventional foam. Across the show, were also many fine confectionery marvels from around the world that were making waves with visitors from around the globe.
Speaking to Confectionery Production, ISM’s show director Sabine Schommer said: “This year’s ISM in Cologne was a great opportunity for the international confectionery and snack industry to showcase itself. With 1,427 companies from 74 countries – 12 per cent more exhibitors than last year – presenting the latest trends and new products, the event was a resounding success. With over 30,000 trade visitors – a 20 per cent increase from 2023 – traveling from more than 140 countries to Cologne to participate in this unique event.
“The exhibiting companies praised the high quality of the trade visitors in particular. Thanks to an extended event programme, exhibitors and visitors were able to experience the full diversity of the industry and benefit from additional networking opportunities.”
For his part, Gerald Böse, president and CEO at the event venue, Koelnmesse, felt that there were plenty of positives across the four days of the event. He noted that a key return for machinery businesses was particularly welcome in returning it to near its former peak.
“The Sweet Week together with ISM particularly had a positive effect on the economic activities and also helped strengthen the industry. The presence of renowned, international packaging and production machine manufacturers at ProSweets Cologne underlines the importance they play for the sweets and snacks industry. Moreover, the close interlinking of the two trade fairs led to a higher number of machine sales this year,” explained the CEO.
Exhibitor numbers return
This year’s dynamic range of exhibitors included a number of businesses within the ingredients sector, including Capol, confectionery coating and glazing specialists.
Thomas Mücklich, the company’s head of business development, explained that ProSweets remained a special show for attracting a strong mix of local visitors from Germany, as well as from across Europe and far further afield.
He said: “The show has gone quite well for us, and we have had many visitors to our stand who have got in touch. “Whether that’s seeing old or new
customers, we really appreciate being here in Cologne again. It feels like it’s a second home after many years of being at the show. Our Vivapigments have been performing quite well, especially the Titanium Dioxide replacement, which has been something that has been very much requested from the market. Our other colours are also doing well, including the white variant, for which we have had an amazing response. We have found customers are looking at using this to help with reducing their production costs, which is a main aim for many people now,” noted the specialist.
For its part, Netherlands business, GNT, also reported encouraging interest in its core colouring foods lines, which are finding a strong niche, as consumers continue to seek out natural solutions.
Fleur van Sleeuwen, marketing communication specialist, GNT Group, commented: “ProSweets 2024 was a really good event with representatives from many of the biggest confectionery brands in attendance. We took the opportunity to showcase the possibilities with our plant- based Exberry colours in confectionery applications and “beyond.
“We were handing out ice cream with confectionery toppings so visitors could see the potential of our colours for themselves. Because we create our colours from fruit, vegetables, and plants, people are often surprised to see just how vibrant our shades can be.
“We also gave visitors a chance to choose their own ice cream colours and toppings and they really enjoyed it, and we had our confectionery experts from all over Europe on the stand,” she added, noting that the event was especially useful for discussing shared challenges with industry counterparts.
Also in the ingredients field, SternEnzym enjoyed a notable event with its series of enzyme applications. These enable manufacturers of marzipan, pralines, wafers, biscuits and crackers to reduce production costs whilst maintaining consistently high levels of quality. As the business explained, it has focused on delivering improvements in texture and flavour within a wide range of soft or liquid fillings represent some of its key achievements.
For marzipan an enzyme is offered that converts saccharose into glucose and fructose. This conversion helps reduce crystallisation and reduces evaporation of water in the product, contributing to a smooth, fine texture. For confections like pralines with soft or liquid cores, Sweetase is used to delay liquefaction of the filling. This also extends shelf life, prevents drying out, and reduces crystallization. Other sweet praline ideas can be developed on this basis.
Meanwhile, in wafer production, the company’s enzymes help meet challenges like batter viscosity and batter nozzle clogging. The enzymes also contribute to reducing energy consumption and baking times.
For biscuits and crackers, enzymes are offered that improve shape stability, browning, and texture, and thus help reduce breakage. The company also offers a solution for a major health concern in the food industry. During the thermal treatment of carbohydrate-rich foods acrylamide is often formed. This by-product is considered potentially carcinogenic and mutagenic. To minimize this risk, SternEnzym offers an enzyme solution that can reduce acrylamide formation by up to 90% depending on the food.
Machinery breakthrough
On the machinery front, Dresden’s Theegarten-Pactec, drew notable interest in its lines, including the company’s FPC5 chocolate confectionery packaging line. This has just attained a key technical breakthrough in being able to process a broad range of sustainable materials for its operation.
It also demonstrated its FPH5, which is reportedly capable of packaging gum at a notably rapid speed of 4,000 products/min. Commenting to Confectionery Production, company president and CEO, Markus Rustler said: “Theegarten-Pactec travelled to Cologne with great optimism. We were hoping to build on ProSweets from the pre-Covid era. Unfortunately, looking back, we must admit that we were unable to achieve this goal in 2024. Although we were very pleased about the visitors to our booth, overall, there were too few. Sunday and Wednesday in particular were relatively quiet in terms of visitor numbers.
“In principle, however, we still consider ProSweets as a trade fair parallel to ISM to be a useful opportunity to meet our customers in the years between Interpack in Düsseldorf. However, the customers therefore must make the journey to Cologne.”
Meanwhile, Lyn Pitt, MD of DT&G Ltd confectionery coating machinery systems, which co-located with Rinsch equipment, explained that after working together on several projects, the chance to feature alongside the German-based company was an excellent opportunity.
“It’s been a really good show, and it has been great to be sharing a stand with Rinsch, which always has a good atmosphere, they are so hospitable, and I think some people just come for that reason alone. It’s nice to be part of it,” explained the MD.
She added: “The reason why I love this industry, there’s a lot of understanding about how products are sourced, how important cocoa farmers are – that’s really good to see that being reflected in the pride of where they get their cocoa from. Also, the innovation in the actual products themselves is very exciting. We have had customers meet us here from New York, New Zealand and Japan, and many others who have worked with us in the past have called in to see us, and it has been very successful.”
Relationship building
For its part, the ACMA equipment group, which has its headquarters in Spain, explained that this year’s event offered a valuable opportunity for the business and its parent Coesia group, as an opportunity to reinforce existing relationships and build new contacts.
Speaking to Confectionery Production, the company commented: “Regarding the showcased solutions at the booth, our visitors particularly appreciated the latest newest sealed packaging style introduced for our multi-style wrapper CW 600: the Protected Double Twist. This innovative packaging offers several key advantages.
“Firstly, it enables flavour retention and extends shelf-life by reducing oxygen exposure, thus extending the freshness of the product. Secondly, it serves as an effective barrier against external agents, preventing food contamination. Thirdly, the pre-cut feature at the bottom part of the packaging facilitates easy opening, combining the benefits of the sealed envelope with a reliable and convenient solution for enjoying the product.
“Also highly evaluated were our robotic distribution systems for flat-based products, part of the ACMA Smart Handling family, including infeeds and distributions. ACMA can provide integrated solutions for Confectionery that cater to different production requirements, enhanced with smart features. The demo presented at the booth included both single and multi-pick-up robots. The first one manages random products, orienting and arranging them in rows, while the second one handles products already in rows, moving them in an infeed conveyor. This modular solution is characterised by space-saving design, thanks to features such as the integration of the electrical cabinet directly into the machine, and gentle product handling.
“The audience responded enthusiastically not only to our technological offering but also to our customer service offer. ACMA has made strategic investments in new customer services like ACMA Cares, a program designed to keep customer’s machinery at pace with technological development, ensuring optimal performance throughout its entire life-cycle, and maximising the potential of every single asset. This may include the possibility of using new materials, upgrading quality standards, or addressing obsolescence, all with the aim to extend machine lifecycle while also achieving cost-saving and sustainability goals.”
Italian flair and engineering precision
For Andrea Boggio, CEO of Sacmi Packaging and Chocolate machinery, revealed to Confectionery Production that this year’s event had been especially productive. Among the company’s latest innovations will be its newly designed chocolate processing HFI 509 refiner. It has been designed to ensure optimal grinding and ultra-fine particle size, even on products of different, less traditional consistency.
The CEO believed it had been an especially successful show. He enthused: “For our areas of focus in our meetings we talked about sustainability, and particularly about sustainable packaging materials, as well as our packaging and wrapping machines.
“We have already been able to make our equipment work with sustainable materials for some time, so it is about combing that with the performance of our machinery, as well as helping preserve products to help with their shelf life.
“In addition, a lot of customers have talked to us about energy consumption, and are increasingly focused on energy saving for sustainable production. We have a lot of leads and some deals at the show, so ProSweets was very profitable for us, and this year has started we for us,” he explained, noting that its forecasts for the coming year ahead were looking particularly positive for the business.
As Italy’s IMA explained, its machines can be stand-alone or fully integrated into complete lines, and enjoyed a strong presence at this year’s show in Cologne. Flexible and customised to respond to specific requirements, its technologies are built to handle gums, candies, coated sweets, chocolate and bars.
Its extensive range includes tableting to coating; filling and capping to flow wrapping; cartoning, tray packing are among the company;s core portfolio of equipment competencies.
The business offered a comprehensive range of machines for overwrapping, stretch and shrink wrapping, forming, loading and closing, case packing, robotic handling
and palletising. Visitors were shown the new IMA Gima DWM600 high-speed wrapping machine, processing stick packs that contain gum pellets, mints and pressed candies, wrapped and packed on edge.
Fabio Tozzi, sales manager, commented: “This event is always a good opportunity. The fact Prosweets and ISM exhibitions are jointly organised at the same time helps the connections between the confectionery producers and the suppliers of packaging solutions, such as IMA.
“As a group, we were present with our technologies related to wrapping and packaging solutions for gum (slabs, sticks, cubes, pellets), candies (chewy, soft, hard), coated sweets (dragées, sugar coated products) and chocolate, as well as secondary packaging and end of line solutions. Our strength as a group is
the possibility to offer complete turnkey solutions and to be a key player for the confectionery producers in the development of sustainable ideas. The response we had from the exhibition was very interesting, being able to connect directly both with procurement engineers and producers and to see that overall, sustainability is the key word for the future.
Robotics enhanced packaging
Furthermore, on the packaging machinery front, Gerhard Schubert was made a welcome return to the event, highlighting its recently unveiled TLM comfort feeder, which responds to a need in addressing processing delays arriving if a line’s blank magazine runs empty – as machine operators then have to act quickly to avoid unnecessary stops. Its other demonstrations included pick and place robots in the pickerline to flow wrappers and case packers, plus complete packaging lines.
For snacks as well as confectionery manufacturers, the company additionally showcased an innovative feeding system for conveyors. The flexible “HERBIE” driverless transport system has been devised to take on a range of tasks in the production or logistics process.
Another highlight was delivered with the company’s Partbox, offering a rapid 3D printed spare parts system, which, as previously reported, has already been making inroads into the sector. Conrad Zanzinger, CTO of Schubert Additive solutions believed the event had gone well for the business.
“We have seen a lot of customers and talked to them about the Partbox, which saves on process time in terms of ordering parts, which they have really liked. The sweets industry is very important to Schubert, and we have seen a lot of people who have our machines already.”
Processing innovation
For its part, Syntegon’s major areas of focus for the show included its fully automated oiling drum Makat BC96. This has several central features and recipe management for a lower process variability. Via a human machine interface (HMI) operators can set individual target values for the different production parameters and save them in a product recipe to call up the data as required. This way, gummy and jelly manufacturers can achieve more reliable processes, which not only lead to a higher product quality, but also to a higher OEE.
Gerd-Volker Preidt, of the business spoke on the its latest oiling drum line. He said: “We have shown the oiling drum line to quite a few people at the show and they have been impressed with it. They perhaps have other downstream equipment, but don’t yet have such a machine, which they will find advantageous,” adding that the HMI systems was decidedly useful in terms of delivering production monitoring efficiencies.
“The gummy market is coming along step by step, and whereas the US was particularly big a couple of years, ago, we are now seeing it coming up in Asia, so it comes in different waves,” added the machinery specialist, who added that being at ProSweets was of significant importance for the business to engage with its customers.”
There was further innovation from Australian-headquartered tna, which displayed its advanced roflo HM 3 horizontal conveying system for the confectionery distribution process.
As its team noted, the line has been described as “the ultimate conveying system,” it formed a key part of the firm’s offering as part of its dedication towards providing complete solutions for the market.
During this year’s show, the company held discussions on major market drivers, focusing on sustainability, waste reduction and the potential for energy savings. There was also an emphasis on the importance of enhancing flexibility and efficiency through innovation in technology and digitalisation.
Its portfolio now includes everything from kitchen operations, starch conditioning, mogul tray handling, de- moulding, product cleaning and finishing to depositing, distribution, packaging, and case packing. In addition, the company’s full ongoing service and support offerings were highlighted, as well as its ambitious investment plans to further expand capabilities in the sector.
Five-roller refiner launch
Moreover, Dr Tobias Lohmüller (below, right), chief technology officer for Germany’s HDM, revealed that there had been a notable period of development within the business over the past five years. This has included delivering innovations for both the chocolate and cocoa market in terms of machinery, including its latest five-roll refiner, which has been devised with a notable emphasis on operational safety and overall performance. It reportedly delivers up to 25–35 per cent higher throughput with up to 30 per cent less energy consumption per metric ton (compared to standard 1800mm refiners), plus the same compact footprint of a standard 1800mm refiners.
“We were not originally planning to be here this year because of Interpack last year, but we have our new five roll refiner that needs to be launched, as there has been a lot of investment into it.
“We have developed this latest line so that it allows the highest throughput, as well as allowing customer to make the adjustments to processing that they want. For us, innovation is inseparably linked to the added value for our customers. Our focus is on optimising yield, increasing throughput, and monitoring product quality to precisely enhance the performance of our machinery and systems in real time. By achieving these objectives, we create genuine value for our customers, reflected in increased revenue and consequently, sustainable success.”
Among prominent UK equipment businesses at this year’s show, Lancashire’s BCH attracted interest in its latest extrusion technology for the confectionery sector.
As operations manager Stuart Grogan explained, the return to Germany had proved extremely worthwhile in meeting its wide range of international customers. He said: “We were pleased to once again participate in the Prosweets exhibition. Showcasing our latest generation TS180 Extruder was a resounding success and we received some excellent feedback from visitors (old and new) where we are able to demonstrate its industry leading qualities. “Wednesday was a particularly successful day for us as we secured a number of key contracts and are now looking forward to delivering these projects and building new relationships overseas.
“For us, moving the two shows back to the original date format allowed us to participate again and also receive the level of interest we had planned for. This was evident in our post show review and also the feedback we received from our visitors.”
Digital Challenges
For its part, Germany’s WDS, which has been devoted to a large portfolio of chocolate processing lines, also enjoyed an enthusiastic response from visitors for the 2024 event.
As the business noted to Confectionery Production, its offering carried on momentum from last year’s Interpack.
“Our discussions with customers and visitors showed that the enthusiasm for high-precision, hygienic depositing technology remains a particularly unique selling point”, summarises technical manager Carsten Butz. “This was a chance for us to provide information to numerous national and international customers about our solutions and to help solidify and even conclude concrete business deals.”
The company presented depositor systems for all pourable and tearable masses at ProSweets, reflecting reflect the diversity of its plants. Another highlight was the EasyClean design.
The WDS division sweetOTC has established itself as a specialist in technologies for the production of active OTC sweets, supplements and nutraceuticals. Specially for this sensitive field, the company exhibited a hygienic depositor system made of 100 per cent stainless steel. There were showcases for complete customised solutions in designs qualified according to applicable GMP regulations.
These solutions cover the entire value chain, from concepts to the development of individual confectionery products and adapted production processes.
As it added, in response to the challenges of digitalisation, the company is a founding member of the SweetConnect network, designed to share online data between industry businesses, ensuring greater efficiency and production sustainability.
Fellow German business Kruger & Salecker enjoyed a prominent showing in Cologne, offering key demonstrations of its machinery lines. CEO Soren Bettex, felt the event had been fully worthwhile. He enthused: “ProSweets 2024 in Cologne offered an unmatched platform for engaging deeply and meaningfully, even with a smaller audience than seen in pre-pandemic years.
“It was a privilege to not only strengthen ties with our existing customers and strategic partners but also to connect with potential future customers, fostering new opportunities for growth. My pride in my team’s performance cannot be overstated; their dedication and professionalism truly made a difference, reflecting our collective commitment to excellence,” explained the CEO of what proved a memorable and dynamic showcase that was embraced back in its traditional annual position.
With plenty of genuine innovations on show, it is scheduled to return once again in February 2025.
