Companies join Bridge2Food Europe 2025 for different reasons—whether for insights, networking, or innovation. What motivated ANDRITZ to participate this year?
ANDRITZ aims to increase its exposure in the food and especially in the alternative protein markets. Therefore, we invested in our FOOD INNOVATION XPERIENCE centre and in the food solutions team, a team of knowledgeable process experts that work together with our clients to develop the best solution to produce the customer's product, as well as in novel technologies like the TURBEX technology. With B2F we believe to have a partner at our side helping us to build the network and show our competences.
As innovation accelerates in the alternative protein sector, what process development challenges do you see emerging—and how is ANDRITZ helping to shape the solutions of tomorrow?
In plant based, many baseline ingredients are existing. Still, it is very difficult for food manufactures to create novel and differentiating products, that inspire consumers and trigger repeat sales. Often the performance of these is still behind consumer expectations, be it on taste and / or texture. ANDRITZ tailormade approach and new technologies are set out to change that.
Another strong growth we see is in fermentation, be it single cell/myco protein or vegan alternatives to existing animal products. Many developments are still on lab and small pilot phase and need upscaling, both meeting economic and ecologic targets. ANDRITZ is set out to help customers to scale these technologies and meet targets, allowing fermented products to hit the market asap and on large scale.
You will be sharing a holistic view of process development in food and feed. What can participants look forward to in your session, and why is this such an important conversation right now?
ANDRITZ puts a strong focus on tailormade solutions, from raw material to packaged product. To meet growing consumer needs and to differentiate in the ingredient market, individual solutions are needed. ANDRITZ is up to develop these in a partnership with our customers, building on our competences and the newly established test centre FIX. Sustainable long-term success requires partnerships and collaboration, seeing the fast-changing world we are living in.
From your perspective, what is one processing or plant design trend that could significantly impact the future of food and feed production?
Clearly creating unique products meeting the consumers needs. Many products have been developed to trigger consumers interest, still lacking on performance and have caused many disappointments. To develop the next generation products, collaboration along the value chain -from machine manufacturer, ingredient producer, application/product developer and food producers - are needed to meet the consumer demand.
In feed, local, sustainable and payable proteins gain more and more traction, see i.e. insects or fermented products.
ANDRITZ continues to drive innovation in processing technologies. Is there a recent development or advancement you would like to share with us?
Taste remains king. So next to the macro ingredients like protein carbs and fats, the taste and appearance of products are most crucial to consumers. Now these are often met with addition of many additives, adding to a long ingredient list, which is also difficult to understand as ordinary consumer. The importance of natural extracts as flavours, colorants, … is growing, as these can be understood and valued by consumers. With the novel TURBEX extraction technology ANDRITZ enables economic and sustainable extraction, cutting time and energy consumption while improving yields.
With so many key players attending Bridge2Food Europe 2025, what kind of industry relationships is ANDRITZ looking to build?
ANDRITZ’ ambition is to become a cornerstone of network of partners in the food industry. We aim to develop with partners the next level of nutritious, healthy and affordable food and feed products.
We’ve really enjoyed this conversation with ANDRITZ! See you in The Hague for Bridge2Food Europe 2025—any last words you’d like to share before the event?
We are looking forward to meeting all of you in Den Haag and welcome you at our FOOD INNOVATION XPERIENCE centre at ANDRITZ GOUDA. Let’s work and grow together meeting consumer demands!