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Interview with Amir Levin, Managing Director of Norddeutsche Kaffeewerke GmbH The aroma of success Coffee is an important part of daily life for people all around the globe, and Norddeutsche Kaffeewerke GmbH takes people’s desire for coffee very seriously. Founded in 2009, the com- pany specializes in freeze-dried instant coffee, which it produces using state-of-the art tech- nology at its plant near Hamburg, Germany. It is a full subsidiary of Strauss Coffee B.V and part of the Strauss Group, which recently acquired the German manufacturer. Norddeutsche Kaffeewerke uses sustainable methods to provide SCBV companies with a fresh, high-quality product that preserves maximum flavour and aroma. “We specialize in coffee and its finest products for coffee lovers produce a wide range of products, tise. SCBV puts its team of coffee knowledge. There is a lot of discus- around the world. Mr. Levin, who Strauss Coffee focuses solely on technologists to work by reinvent- sion as to whether that is an ad- has worked in the industry since coffee. vantage or not. Personally I think it 1995, is also COO of Strauss Cof- ing traditional methods of coffee production and preservation. “The is a big advantage because there fee B.V. Norddeutsche Kaffee- The relationship between Strauss location in Germany is not only a is a lot to learn. We aim for deep werke was operated by SCBV from Coffee and Norddeutsche Kaf- factory for us, but also our tech- knowledge and expertise,” says 2012, before recently becoming a feewerke has certainly been ben- nological center for instant coffee. Amir Levin, Managing Director of wholly-owned subsidiary. Strauss eficial. Strauss Coffee is active in NDKW and SCBV are engaged in Norddeutsche Kaffeewerke GmbH. Coffee ranks among the ten largest several countries, including Israel, a new instant technology called This passion, shared equally by coffee companies in the world, and Russia, Poland, Romania, Serbia microgrinding which consists of the company’s employees, drives gaining the backing and reputa- and Brazil, which greatly expands combining small particles of roast- Norddeutsche Kaffeewerke, like tion that the name Strauss Coffee Norddeutsche Kaffeewerke’s ed and ground coffee, injecting all other SCBV companies and provides has been a great boost reach. Likewise, Strauss Coffee has them into liquid and freezing the employees, to continually develop for Norddeutsche Kaffeewerke. profited greatly from Norddeutsche mixture. This process preserves technologies that yield only the Unlike some other companies that Kaffeewerke’s technological exper- the coffee’s aroma much better State-of-the-art machinery makes the Upahl factory a technological center for instant coffee Norddeutsche Kaffeewerke’s production plant in Upahl, Germany A E P O R U E Nfood www.european-food.com 4

Interview with Eva Schubert, Export Manager of Coopérative Régionale des Vins de Champagne The magic of great champagne There are many sparkling wine regions around the world. However, only champagne from the French Champagne region can be labelled as such. Its reputation combined with its excel- lent taste has made it the wine of choice for special occasions, loved by celebrities and royals as well as by many champagne aficionados. Coopérative Régionale des Vins de Champagne, headquartered in Reims, the center of French champagne production, is one of the leading names in champagne production and has revived the magic of great champagne through its Champagne de Castelnau. nothing in common with our qual- ity champagnes.” Champagne is still in a class of its own, and sales figures are going strong, in particular for premium champagnes. “We fly the flag for excellent champagne,” says Ms. Schubert. “As a regional coopera- The champagne market is a highly tive of winemakers, we strive to competitive one. There are not only offer only the best quality cham- a number of champagne houses pagnes. Today, we have about 700 in the Champagne region around members with a cultivation area Reims and Epernay offering a great that spreads out over 900 ha, with choice of champagnes, but even Reims being the headquarters of outside of France, many sparkling our cooperative.” Champagne from Coopérative Régionale des Vins de Champagne is normally bottled and placed in its cellars for at least six years to ferment and mature wines like cava or prosecco are Champagne de Castelnau was three million bottles under its own fighting for market shares. “In par- The cooperative was founded in founded in 1916 and got its name brand. “Of these three million, we ticular, young people often choose 1962 when 24 growers decided in honour of General Castelnau. It already sell 800,000 bottles of our cava or prosecco above cham- to combine their knowledge, ex- belonged to a family from Epernay premium Champagne de Castel- pagne because they consider them perience and resources to create for many years, and in the 1930s nau,” says Ms. Schubert. to be more affordable. For many, Coopérative Régionale des Vins it was a favourite of many royal champagne is still the ultimate de Champagne. In order to boost families and the rich and beautiful The quality of champagne is due luxury, which prevents many from quality, the cooperative acquired as well as the French Army. “The in part to how it is made. After a taking a closer look,” stresses Eva the well-established champagne brand was small but exclusive, first fermentation and bottling, Schubert, who has been working brand de Castelnau in 2003. “Until and under our direction it has be- a second alcoholic fermentation as Export Manager for the cham- 2000, we distributed the Jacquart come a real flagship brand for our is induced in the bottle, which pagne cooperative since 2016. brand, but after we had stopped, champagne, even through we only is achieved by yeast and sugar. Before that she worked for a family we decided to set up a new started to market Champagne de “We all love the fine bubbles in company active in champagne brand,” says Ms. Schubert. “The Castelnau in 2010,” points out Ms. champagne, which is a by-product production for 14 years and knows acquisition of the traditional Castel- Schubert. For some years now, of the second fermentation,” the market inside out. “There may nau brand has been an excellent Coopérative Régionale des Vins de explains Ms. Schubert. “The be numerous discount stores sell- move to position ourselves in the Champagne has had a capacity of second fermentation process for ing cheap champagne, but it has premium champagne segment.” nine million bottles, selling about our champagne takes six years A E P O R U E Nfood www.european-food.com 6

Interview with Sara Lusetti, Marketing Manager for Olibar Srl Coffee culture meets wellness trend Coffee culture is an integral part of the Italian psyche. A latte for breakfast and an espresso to end dinner are the traditional way to bookend the typical Italian day. Coffee is also where Olibar Srl’s business starts and ends, although the company’s approach is anything but traditional. With its FoodNess concept, the Italian catering specialist is bringing together coffee culture and the ever-growing wellness trend, thereby expanding the options available to the coffee bar- frequenting Italian public. Olibar’s omnivorous approach benefits,” says Ms. Lusetti. “It is health needs, up to and including from trend signifies a general re- to new trends has witnessed the a new product based on an old food intolerances.” turn to a more natural approach to likes of ginseng-flavoured coffee recipe which features turmeric, a food, and we have reflected this in capsules and ginseng and matcha spice that has been known for cen- That is why Olibar has also a full range of products,” says Ms. tea capsules appearing on its turies in Ayurvedic medicine.” latched on to the free-from trend. Lusetti. “For example our Back product list. Both are part of Oli- Its products in the FoodNess to Origins range of hot chocolate bar’s special coffees range, which For the past 20 years, Olibar has range are variously free from focuses exclusively on achieving is marketed under its new Food- supplied the cafe sector with solu- gluten, lactose, hydrogenated an authentic cocoa flavour rather Ness brand. The capsules are also ble and powdered semi-processed fats, GM ingredients, palm oil and than trying to be innovative with compatible with Dolcegusto® cof- products as well as private label animal products and use brown other flavours. After years of being fee machines and greatly broaden sugar and single serving condi- sugar as a sweetener rather than distracted by variants combin- the choice of beverages these ments. Its desire to innovate in a artificial sweeteners. “The free- ing flavours such as orange or machines can dispense. “The staunchly traditional sector has led capsules are a recent innovation it to create completely new product that has come about through our categories that combine coffee cul- desire to target the retail market,” ture with the wellness trend. “We explains Marketing Manager Sara saw that consumers were increas- Lusetti. ingly opting for healthier versions of an ever wider variety of products Specially conceived for the super- in their daily shopping, but this market sector, Olibar has extended trend was not being served by the capsule technology to cover a coffee shops they frequented,” variety of different flavoured cof- says Ms. Lusetti. “We could see fees and infusions. These range that consumers wanted to buy from flavours such as Ginseng products that corresponded to the Life to Golden Milk, an ancient health trends of the day. That is recipe made with pepper, turmeric why we came up with the Food- and brown sugar. “Golden Milk is Ness brand to represent products known as a super-drink with many that were attentive to customers’ A E P O R U E Nfood Golden Milk is known as a super-drink with diverse benefits www.european-food.com 8

Interview with Mandy Bos, Product Development Manager of Heartland Food Products Group EMEA An opportunity is brewing... Heartland Food Products Group is one of the world’s leading producers and marketers of low- calorie sweeteners, beverage enhancers, coffee and nutritional beverages for the consumer market. In August 2015, Heartland bought the SPLENDA® Sugar Alternative brand from Johnson & Johnson and set about transforming it from a sweetener brand to a lifestyle brand. At this year’s Anuga trade fair, Heartland is presenting its new SPLENDA® Stevia product line and is launching its new brand Java House. The sweetener category has gone through many changes in the past cou- ple of years, with stevia becoming more popular. The SPLENDA® brand has always been commit- ted to bringing customers the great taste of sugar without all the calories, and SPLENDA® Stevia is SPLENDA® Stevia low-calorie sweeteners, the per- fect way to sweeten your day Java House Cold Brew Coffee is the next big trend to hit the coffee market and contains only natural ingredients – 100% Ara- bica (fair trade) and wa- ter – making it a health- conscious choice. The trend is just taking off in the US, and the launch at the Anuga will ensure it commands at- tention in Europe as well. no different. “Until now, you may Heartland’s new brand Java House hancers in a variety of formats. “Our signature range includes a have only tasted sweeteners with launches the latest trend sweeping “Cold Brew technology produces ready-to-drink Cold Brew black stevia extract causing a bitter after- the enormously lucrative coffee a better tasting cup of coffee so coffee, double espresso and decaf. taste,” says Product Development market: Cold Brew Coffee. Unlike it’s a perfect fit to Heartland’s We have three Cold Brew Frappés Manager Mandy Bos. SPLENDA® iced coffee, which is simply hot corporate strategy,” says Ms. Bos. flavoured with vanilla, caramel and Stevia gets its unique sweetness coffee poured over ice, cold brew Java House Cold Brew Coffee is mocha, and we offer a solution for from Reb D, one of the tastiest ex- coffee involves steeping the coffee 100% authentic and ties in per- food service as well. It is the next tracts directly from the stevia leaf. grounds in cold water for twelve fectly to the coffee specialty trend. “By using Reb D, we have truly un- hours or longer. The result is a Java House’s signature range is locked the naturally sweet taste of smooth tasting coffee with noticea- handcrafted by trained baristas big thing to hit the coffee market,” concludes Ms. Bos.  stevia without the aftertaste,” adds bly less acidity than traditional hot- Ms. Bos. Heartland raised genera- brewed coffee. It can be enjoyed at tions of stevia plants to breed the any temperature – hot or cold. perfect strain. Reb D extract is the Heartland Food Products Group EMEA Casablancaweg 12 1047 HP Amsterdam The Netherlands key ingredient in all SPLENDA® Heartland’s core business has Stevia products – tablets, powders always been to make coffee, tea and liquid. The full product range and water taste better. Up to today,  +31 85 7731931  +31 85 7731932 will be presented at Heartland’s they did it through low-calorie booth (Hall 8, Stand 31) during the sweeteners, coffee creamers, Anuga trade show. coffee flavours and beverage en-  sales.emea@heartlandfpg.com  www.splenda.eu www.javahouse.eu Nfood A E P O R U E www.european-food.com 10

erpafolyt Interview with Franz Thibault, President of Thibault Bergeron SAS Enticing epitomes of delicacies It is a matter of fact that packaging is fundamental to a product’s success. Packaging boxes have multiple functions: They protect their contents, inform consumers, convey key brand values and messages, and ideally stand out in a shelf. Studies have shown that shoppers respond most positively to packaging design that looks particularly attractive and alluring. There are many reasons though why more and more French chocolatiers and patisseries are reling on Thibault Bergeron SAS in Muzillac in Brittany. The company develops and produces packaging solutions that are veritable and irresistible pieces of art. Nougat, caramel, exquisite tradition and open-mindedness. chocolates, candied fruit, pastilles, “It is important to keep up with the almond paste-based callissons, times,” states Franz Thibault. “This macarons – the French know ex- means we constantly invest in new actly how to entice lovers of sweet technology, develop new products temptations. Thanks to Thibault and are open towards innovative Bergeron, not only the sweets ways related to distribution and themselves stand out but also their communication. We observe the sophisticated packaging. The com- market, we listen carefully to cus- pany incorporates the know-how tomers and employees, and we and expertise of two widely rec- work hard to realize their ideas. ognized companies specialized in This gives new, fresh impetus.” packaging – it fruitfully combines Pulling strings – enthusiastic, creative and visionary employees Thibault Bergeron was established in 1977 due to the merger of Bergeron and Cartonage Thibault. One packaging specialist for tra- “It is extremely important for us “Bergeron in Paris has a long his- ditional chocolate products and to be close to our customers,” tory dating back to 1890,” stresses confectionery in France. The entire underlines Mr. Thibault. “We have Mr. Thibault. “Like Thibault, the production is located in Muzillac, a workforce of 200 employees company has always focused on where top-notch technologies such these days; 20 of them are sales comprehensive packaging solu- as digital printing machines have agents supporting customers all tions for chocolate products and long been introduced, allowing over France. This is a lot and one artisanal sweets. My father Georg- for customized solutions. Step by of our strengths. We mainly focus es Thibault founded Thibault in step, the company has broadened on small, local companies stick- Muzillac in 1947. Both companies its portfolio and integrated new ing to artisanal traditions, and we put great emphasis on design, and products such as packaging for are keen to provide added value their portfolios complement each cosmetics, wine and food special- to them. Even in Switzerland and other perfectly.” ties from Brittany that make up Belgium, customers bank on our 20% of revenues today. Chocolat- expertise and know-how.” Joining forces turned out to be a iers and confectionary makers all Sweetest temptations – from the inside and outside good strategic decision. Today, over France appreciate the com- Customers benefit from extraordi- Thibault Bergeron is the number pany’s customer-centric approach. nary flexibility, competence and A E P O R U E Nfood www.european-food.com 12

Interview with Dott. Thomas Siller, Distribution Manager of Bayernland Srl Making European marketing successful The notion that the European dairy industry is just surviving because of subsidies is among the most dominant and frequently quoted myths. European agriculture has actually been competing on world markets for years without relying on export subsidies. Bayernland Srl in Sterzing, Italy, is a fine example of flexible and successful market- ing. With an annual output of 100,000 t, the Italian subsidiary of Ba- varian Bayernland eG is one of Europe’s leading distributors of dairy products and operates successfully in an industry that has to cope with frequent fluctuations. “We belong to a dynamic industry in particular – has been subject to We see great potential in Italy in function of a delivery platform for handling large product and turno- great uncertainties in recent years. the years to come, as we intend over 100 smaller Bavarian milk ver volumes,” says Dott. Thomas Unexpected political decisions and to expand our diversified and at- cooperatives. “The reason for set- Siller, Distribution Manager of the effects of globalization have tractive product assortment and ting up a distribution base in the Bayernland Srl. “At the same time, been adding to this development. improve our service.” northern Italian town of Sterzing we have to cope with tight profit “You have to be fast and flexible (South Tyrol) was as simple as margins and a lot of competition, to take the right decisions,” adds Flexibility, customer service and far-sighted,” explains Dott. Siller. which implies considerable risks. I Dott. Siller, who considers his task market orientation have been “While Bavaria was producing milk believe it is vital to keep a tight and a welcome and exciting challenge. characteristic of Bayernland Srl in excess on lush meadows, Italy’s constant watch on costs.” Indeed, “The market is constantly chang- ever since the company was estab- dairy industry could only meet the dairy market – or milk market ing, even at the production stage. lished as the Italian subsidiary of 60 to 65% of the total demand German Bayernland eG in 1970. in the country’s hot climate. This At the time, Bayernland was a situation has remained much the second-level cooperative with the same until today.” Starting with the supply of raw milk, Bayernland Srl soon gained a sound foothold Fresh cheese for grating, a popular classic in a delicious, lactose-free variety and superior, well-proven Bayernland quality Successful marketing is part of Bayernland’s success – enhancing brand awareness in Milan City A E P O R U E Nfood www.european-food.com 14

 Interview with Dott. Thomas Siller, Distribution Manager of Bayernland Srl In brief Core Competence Distribution of branded dairy products ALPIGIANA Bayernland, a light and creamy cheese speciality that is deli- cious and rich in protein Facts & Figures • Founded: 1970 • Structure: Subsidiary of Bayernland eG, Nuremberg • Employees: 50 • Turnover: 140 million EUR Products & Services • Bavarian and German cheese specialities • Yogurt, cream, milk, desserts • Lactose-free products Target Groups Dairy industry, food retailers, discounters Fairs & Exhibitions CIBUS, MARCA Philosophy Flexible response to market needs, keep costs under control Future Expand the company’s diversified product assortment and improve its service Bayernland Srl Jaufenstrasse 23 39049 Sterzing (BZ) Italy  +39 0472 723111  +39 0472 766642  info@bayernland.it  www.bayernland.it Nfood A E P O R U E Since its foundation in 1970, Bay- inaccessible.” Well-established in ernland Srl has had a considerable the whole of Italy, the Bayernland impact on the Italian dairy industry. brand is associated with a fine The South-Tyrolean enterprise has selection of products, dependable 50 qualified and motivated employ- quality and realistic pricing. “It is ees and an annual turnover of 140 also a matter of confidence,” points million EUR – plus another 60 mil- our Dott. Siller. “Some Italian dairy lion EUR in sales from direct con- products may be more creative or tracts between German and Italian trendy, but production in Germany dairies brokered by Bayernland and is subject to the highest quality and for which it collects a commission hygiene standards, so Bayernland fee. “In the early 1990s we decided represents German quality and to expand our distribution concept consistency.” Plans are to add fur- with the approval of Bayernland ther products to the existing range eG,” says Dott. Siller. “Our partners so that Bayernland clients can ob- benefit from our existing distribu- tain all their dairy specialities from a tion structure and logistic platform. Without such a platform, large parts of the Italian market would be single source, along with exemplary service.  Vipiteno is the Italian name for Sterzing, location of Bayernland Srl www.european-food.com 16

Interview with Tibet Ukus, CEO and Founder of Meet AB. Meet AB production site in Linköping, Sweden Premium beef, not fast food To define kebab as a healthy meal option per se would strike a wrong chord it seems, as the European reputation of kebab meat has suffered severe blows by negative headlines on qual- ity and production standards. Meet AB, a Swedish kebab producer based in Linköping, seeks to restore its reputation by processing premium meats only. After a tough start in 1997 and 2002 the company took its time to regain its entrepreneurial strength and set up a new strategy. Since last year, however, it is back with 2,500m² of production space, ready to con- tinue and cater to our cravings for more ethical and healthier fast food. After a friend sparked his interest also provides the equipment neces- conscious of their food choices uses high-quality meats only. “Our in kebab and the growing business sary for grilling and cutting kebabs. and they are willing to pay a higher beef comes from Austrian and Irish opportunities it provides, Meet AB Why kebabs? The answer to this price. slaughterhouses. It gets delivered to founder Tibet Ukus knew where question can be found in Mr. us, where we produce the kebabs to start as an entrepreneur. He Ukus’s vision for kebab. “Meat Therefore, he is determined to ourselves and then sell and distrib- opened his own kebab production products that consist less of meat bring good quality kebabs back, ute them. We only process whole company. But the first two attempts than of additives, and selling them which ultimately leads to tackling parts, no residual cuts such as legs. did not his expectations. So in at a high price level nevertheless the usage of additives. “Soy, gluten, It is excellent meat, so we proudly 2016, he opened a third factory to – that practice is what destroyed lactose – all these ingredients help stand behind our product.” launch his business. the reputation of kebab,” says Mr. to reduce costs but keep price lev- Ukus. “We want to enhance the im- els up. We do not support such a In the future, Mr. Ukus hopes for Today, Meet AB produces rolled ke- age of kebab again.” thing. Our kebabs are non-allergic, his product to change the reputa- babs, ready-grilled and cut kebab healthy, and honest products.” tion of the kebab in Sweden. As meat, consumer packages for su- And there is enough reason to do Meet AB puts strong emphasis on of now, he is considering school permarkets and kebab skewers. It so – demand is high, and food compliance to health regulations. In trends prove people that are more order to maintain these standards, canteens as potential market for additive-free, healthy kebabs.  its production process is fully au- tomated. But that aside, are these kebabs really worth our money? In terms of meat, Mr. Ukus is con- vinced that his products are abso- lutely outstanding, as his company Probably Europe’s most popular fast food: kebab meat is grilled on a turning skewer and then cut off in thin slices Meet AB Idögatan 45 58278 Linköping Sweden  +46 013 129498  info@meetab.se  www.meetab.se Nfood A E P O R U E www.european-food.com 18

Interview with Nicole Magiera, Managing Director of Merzenich-Bäckereien GmbH A Cologne institution – the recently refurbished Merzenich Cafe in Cologne’s Hohe Strasse in the city center Merzenich combines traditional artisan bread-making with a modern customer approach Baking the best handmade rolls in town In the German city of Cologne, the name Merzenich is synonymous with bread. The tradition- al family baker has been a fixture in the city since 1896 when Bernhard Merzenich opened the first Merzenich bakery. Today, the Merzenich name is proudly displayed on 49 bakery shops in the city center and surrounding area. The success of the family business is down to a combination of artisan skill and innovation, a philosophy that is continued with a real pas- sion for great-tasting bread by the founder’s descendants. Merzenich-Bäckereien GmbH philosophy of combining traditional That difference is worth 15 cents “This is something that customers is now in the hands of the third handcraftsmanship with outstand- per roll and is the price for what will go out of their way to buy.” generation of the Merzenich fam- ing service continues today. “Our are generally considered to be the ily. However, it was the founder’s artisanal breads are still handmade best bread rolls in Cologne. In con- Luckily for customers in and grandson Fritz Merzenich who re- in accordance with traditional trast to industrially mass-produced around Cologne, it is not far to ally put Merzenich on the map as recipes using only the finest raw rolls, Merzenich rolls are formed the next Merzenich bakery. With a Cologne institution and laid the ingredients,” says Managing Direc- by hand and proved slowly over 24 49 outlets in total and six large groundwork for its leading posi- tor Nicole Magiera, who shares hours to produce a roll with a soft shops in the town center alone, tion today. Fritz Merzenich was the leadership of the company center and wonderfully crisp crust. Merzenich is one of the biggest only young when he took over the with Peter Otten. “As a result, our The long prove ensures that the bakery chains in the city. The business in 1957 on the death of handmade bread rolls are slightly flavours are allowed to develop to greatest concentration of shops his father and set about making more expensive than others in the the full. “There are very few baker- is in Cologne itself, but the chain the family bakery the first address city, but our customers tell us that ies of our size that still form their is also represented in many sur- for high quality baked goods. His they can taste the difference.” rolls by hand,” says Ms. Magiera. rounding towns ranging as far A E P O R U E Nfood www.european-food.com 20

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