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Interview with Nicolas Volders, Commercial Manager of Brouwerij Anders! Brouwerij Anders! NV Stadsbeemd 1400 3545 Halen Belgium  +32 13 460360  info@bieranders.be  www.brouwerijanders.be Pushing the boundaries of Belgian craft beer Brewery Anders! and its team of expert brewmasters provide an opportunity to spearhead the global craft beer revolution from the country with one of the richest beer brewing cultures in the world. With the capacity to produce up to 65,000 hl annually, Brewery An- ders! has successfully brewed around 250 individual recipes accord- ing to the tastes and visions of its clientele. European Food sat down with the Commercial Manager of Brewery Anders!, Nicolas Volders, to find out more about the business of brewing bespoke craft beer. EF: ‘Anders!’ means ‘different!’, millions in a brewery themselves. and Belgian beers in particular are and your slogan is ‘Brewed to be The beer market is enriched by world famous. How difficult is it for different’ – what exactly makes the that, in my opinion, because we newcomers to make a name for beers you brew stand out? can brew beers for them that oth- themselves in such an established erwise would not have been made. industry? Nicolas Volders: We chose this name because we want to be open EF: You seem very passionate Nicolas Volders: Belgium is fairly to everyone who wants to brew about your products. What attract- traditional; it has a long tradition in beer. We maintain the highest ed you to this line of work? craft beers. Belgians tend to vary quality standards, but in terms of on those beers: doubles, triples, creativity with possible ingredients, Nicolas Volders: I’ve always been blond beers and so on – more we are open to anything. That is interested in beer, especially re- subtle adjustments. Dutch people, what makes us different from other gional and craft beers. So much on the other hand, tend to think brewers in Belgium. There is di- so that I pursued an education in that is not adventurous enough. versity in the beers we produce – a zythology – the study of beer and For a long time, almost only pilsner wide range of clients, from home beer-making. About two years was brewed in the Netherlands – brewers with a unique recipe to ago, I started to work at Brewery perhaps that is the explanation. large companies. Anders!. We’ve been continuously People try beers made with chili EF: So, the Anders! Brewery fo- it’s the creativity that goes into the – they have developed an appre- cuses on brewing specialty beer process of our beer making and ciation for a much wider variety in expanding ever since, but for me peppers, cucumber, almond milk for established companies as well the wide spectrum of flavours that experimental beers. as hobbyists? keeps me interested. Every day we Nicolas Volders: The biggest part people’s expectations of what beer established fan base outside of of our clientele comprises beer should be. Belgium as well? have the opportunity to redefine EF: So, your beers have quite an companies that do not have their own breweries. We are a contract EF: Speaking of consumers’ expec- Nicolas Volders: Well, we have brewery. Having us brew their beer tations, Brewery Anders! operates clients from all over Europe, but means they do not have to invest in the epicenter of beer brewing, the majority come from Belgium A E P O R U E Nfood www.european-food.com 4

Your chocolate moment For every season and occasion, there is an opportunity to share the richness of chocolate with your loved ones. Whether to relax, celebrate or motivate – Mozart Chocolate Liqueurs will help you live each moment to its fullest. Florian Iro, Manag- ing Director of Mozart Distillerie, has been with the company since 2004, and has witnessed the evolution of its products over the years. The current variety of Mozart Chocolate Liqueurs on offer has inspired countless creative applications – in cocktails, dessert recipes, or simply on the rocks. European Business sat down with Mr. Iro to learn about the inspiration and innovation behind the range of chocolate liqueurs, as well as his personal favorite recipes. EB: What was the inspiration be- people socially – we combine these hind combining chocolate and li- two worlds to bring people closer queur to create your distinctive line together. That’s the true inspiration of Mozart Chocolate Liqueurs? behind our products. Florian Iro: It’s quite simple really EB: Chocolate isn’t exactly a static – chocolate has no demographic. product, everyone has a personal Nine out of ten people adore preference for either dark or milk chocolate, and the tenth person chocolate. How do you keep up is lying! That’s just a little industry with the trends and developments joke. But, in all seriousness, our in consumer tastes? range of chocolate liqueurs ap- peals to chocolate-lovers all over Florian Iro: This is precisely what the world. Chocolate is something draws me to this line of work – personal, while drinking connects innovation. Mozart Chocolate The process of creating each Mozart spirit begins by blending raw natural ingredients at the Mozart Distillery in Salzburg Recipes for the Mozart Chocolate Liqueur Cupcake and other custom desserts are available on the Mozart Distillery webpage A E P O R U E Nfood www.european-food.com 6

Interview with Philippe Riera, President of Gloria Maris Groupe Breeding healthy and high- quality fish Aquaculture is becoming increasingly important, especially due to overfishing. For this rea- son, the aquaculture sector can look forward to a promising future. However, there are major differences in the quality of the fish bred in aquaculture businesses, and sometimes consum- ers are suspicious of this breeding technique. Gloria Maris Groupe with headquarters in Ajac- cio, France, joins together a number of fish farms in France, Sardinia and Corsica, which are located both offshore and on the mainland. The group is renowned for the high quality of its fish and offers the species sea bass, gilthead sea bream, meagre and turbot. From the beginning, Gloria Maris spired by the excellent fish. This is of our competitors we do not use moutier. Within the group, the Groupe has focused on quality. also recognized by the consumers antibiotics.” companies benefit from synergies “Consumers in France are very de- and the group of companies be- and a united approach to devel- manding and we have never com- comes more and more successful Philippe Riera founded his first oping the markets. “Competition promised in terms of quality even in the domestic and international aquaculture business in Corsica within our industry is very high and if the lower-cost offers from south- markets. “It is possible to breed in 1993. A few years later, the firm international companies in particu- ern countries were very strong,” fish in aquaculture, which are even took over another aquaculture on lar are adopting a very aggressive points out President and Founder better than wild fish,” explains the island and became the market approach,” states the President. Philippe Riera. “Today, we are Mr. Riera. “However, this is only leader in Corsica. Based on this “As a company located in France ahead of our competitors, offering possible with the right breeding success, the company took over we definitely have the potential healthy fish of the highest quality techniques and at special loca- additional businesses in France to be a leader in the international and with an excellent flavour.” tions. The water temperatures are and Sardinia, among them the market. With our focus on our especially important as well as market leader in northern France. most important assets, our abil- Famous French chefs and in-depth expertise in genetic selec- Today, Gloria Maris Group has ity to research on developing new Michelin star cooks work with the tion. We are experts in the whole seven aquaculture businesses in species, our focus on premium- products produced by Gloria Maris process chain from the water to Corsica, Sardinia, northern France, quality in our production and en- Groupe and create new recipes in- the consumer. In contrast to many northern Brittany and Ile de Noir- vironmental friendliness, we have the ability to develop further.” Gloria Maris Groupe offers a range of special and high quality fish. The portfolio comprises organic sea bass and organic sea bream, bred in Campomoro and Stintino, the Label Rouge meagre from Stintino and the Sanguinaires, Sea bass and sea bream, bred in the Sanguinaires, as well as sea bass, gilthead sea bream, sea bass and larval sea bass from Gravelines. The offer is rounded off by turbot from aquacultures in Noirmoutier www.european-food.com 8 Gloaria Maris Groupe unites different aquaculture businesses Famous French chefs and Michelin star cooks work with the products offered by Gloria Maris Groupe A E P O R U E Nfood

Interview with Antonio Longo, Founder of Caseificio Longo Srl The artisan cheese company The passion for authentic and handcrafted cheeses has driven the Longo family since Anto- nio Longo opened his dairy in the 1950s and first created unique artisan cheeses, including Tomino del Boscaiolo, which Caseificio Longo Srl, his own company, has been producing since the 1970s. Today, the company can look back on more than 60 years of cheese making, still relying on the old traditional techniques, yet applying modern technology. In the early years, Caseificio Longo was the village’s dairy producer, making delicious fresh cheeses. It was only in the 1950s that Antonio Longo turned the small cheese dairy into a professional cheese manufacturing company, adhering to the principles of artisan cheese making. “We still collect milk from stables which are a maximum of 70 km from our factory, where we transform it completely into cheese and sell it directly,” points out Mr. Longo. “Our strengths are the local sourcing of our main ingredi- The unique Tomino del Boscaiolo is a soft and com- pact cheese, which is slightly sweet and slightly spicy – ideal for grilling ent and the Piedmont region, as can be grilled on the barbecue or available natural or flavoured with we have always been connected in the oven. It is best eaten warm chili and parsley. They have a strongly to our territory.” in order to have the inside melted shelf life of 25 days,” stresses Mr. The dairy factory is renowned for crispy,” says Mr. Longo. and make the crust crunchy and Longo. its fresh and very fresh cheeses, Despite the focus on local cheeses the latter with a maximum shelf Apart from the unique Tomino del with a long tradition, Caseificio life of 15 days. It is probably the Boscaiolo, Caseificio Longo offers a Longo is keen to introduce new Tomino del Boscaiolo, with a shelf large variety of very fresh cheeses, innovations like a range of lactose- life of 35 days, that made Caseifi- mould cheeses and the Toma Pie- free cheeses that was presented cio Longo stand out in the market. montese DOP, with a long aging at the Tutto Food fair in Milan for The company has registered the time, as well as ricotta and spe- the first time. “Customers are cheese under its name. It is a cialty cheeses, including the fresh aware of our high-quality products straw-yellow, soft and compact Robiola with chili, truffles or rocket at an honest price, and there is mould cheese with a bloomy ed- salad, and gastronomic specialties a guarantee on how the cheeses ible rind, and currently occupies for high-end shops, which account are made. This is attractive to con- a 50% share of the Italian market. for 20% of the global turnover. sumers,” says Mr. Longo. “We are Caseificio Longo Srl Via Leonardo da Vinci 43 10086 Rivarolo Canavese (TO) Italy  +39 0124 428247  +39 0124 308164  info@caseificiolongo.it  www.caseificiolongo.it “We have been leaders in this “Tomino del Boscaiolo and fresh eager to expand our presence in only a few natural ingredients and product both in Italy and world- Tomini – these are our battlefields. Europe, winning over consumers wide since the 1970s. The cheese The latter are 35 g each and are with cheeses that are made with A E P O R U E Nfood a deep passion for crafting excep- tional varieties of cheese.” ❙ www.european-food.com 10

Interview with Ulrike Claus, Managing Director of Claus Reformwaren Service Team GmbH A trendsetter in the health food sector The German Reform movement, which started in the middle of the 19th century and promoted a more natural way of life that rejected meat and espoused ecological farm- ing methods, vegetarianism and homeopathic medicine, lives on today in the form of the Reformhaus. A fixture on the German high street, the Reformhaus is a form of health food store that stocks a mixture of health and wholefoods, natural cosmetics and respon- sibly farmed produce. Serving the specialist Reformhaus, organic food and health food sector with an extensive range of products is wholesaler Claus Reformwaren Service Team GmbH. Managing Director Ulrike Claus and her father Heinz Claus “As they were trumpeted as the that are just now being picked up next superfood, they become more on by other wholesalers we have ubiquitous. Our challenge is to been stocking and supplying for identify the next trend before it ar- years,” says Ms. Claus. “With rives and ensure that our custom- over 21,000 individual lines in our ers can source it from us.” product range, we have one of the most comprehensive portfolios in The company has seen many the sector.” trends come and go. “I would say that veganism has now peaked The majority of products stocked after being a key trend over the by Claus are produced in accord- past few years,” says Ms. Claus. ance with organic farming princi- “Widely reported scandals sur- ples, even if they are not certified The philosophy behind the organic The traditional image of organic rounding intensive animal farm- as such. Many conform to the even food movement has never been food stores as being the domain ing pushed a lot of people to more stringent standards of certify- more relevant. Public interest in of the ‘socks and sandals’ brigade experiment with a vegan diet, but ing bodies such as Demeter and healthy and ethical eating has has been steadily eroded by a con- the number of new converts is Bioland. The company has also never been higher with several stant stream of food-based trends now fairly stable. Instead, clean been stocking products for people key trends coming together in the and a greater awareness of the eating and the raw food trend are on special diets, such as gluten- specialty stores. “People who shop downside of intensive agriculture. the current buzzwords influencing free and lactose-free products, in specialized organic food stores In a backlash to rising rates of obe- the market.” Clean eating is a dif- long before the free-from trend are generally people who are not sity and overweight, and the asso- ficult trend to pin down and define took off. “We are always on the only concerned about their own ciated crisis in the health service, but is generally interpreted as a lookout for innovative, high-quality health but also about sustain- people are trying to eat themselves rejection of highly processed, high products that can enrich our cus- ability throughout the production to a healthier lifestyle. Fashionable sugar foods and diets featuring lots tomers’ businesses,” says Ms. chain,” says Managing Director superfoods such as chia seeds and of red meat and carbohydrates, Claus. “We source products from Ulrike Claus. “They want to know goji berries are already mainstream and an embracing of so-called around the world and are helped that the food they eat was ethi- fixtures but first appeared in health superfoods and a more considered in this by our international subsidi- cally produced with regard to the food outlets before being picked approach to eating. It distills many aries in France and Switzerland.” environment and the people in up on by the media. “These kinds of the messages of the health food Many of the branded products the supply chain. They are usually of items start off as niche prod- movement but packages them up carried by Claus Reformwaren happy to pay a little more for ethi- ucts which could only be found in as an Instagram-friendly lifestyle Service Team are distributed under cal products.” specialist stores,” says Ms. Claus. choice. “Many of the food trends exclusive license. The in-house A E P O R U E Nfood www.european-food.com 12

Interview with Talitha Federle, Administration Director of Biosana AG Balancing pH for health The pure mountain air in the Swiss Alps has long been known for its curative properties. In the late 19th and early 20th centuries, it was common for people to take in the air in sanato- riums while enjoying the health-giving properties of the local plants and foodstuffs. Today, these same ingredients provide the basis for a full range of nutritional supplements and nat- ural cosmetics made by family company Biosana AG. Many of today’s lifestyle-related illnesses arise when the body’s pH balance is out of kilter. Biosana has long had the answer to pH imbalances in the form of its long- running product Nimbasit®. The combination of calcium, potas- sium, sodium, magnesium, iron and manganese base salts helps counteract the acidity caused by modern diets that are too low in the consumption of fruit and vegetables. “We recommend Nim- basit be taken daily as a dietary The Federle family manages Biosana in accordance with strict environ- mental and ethical principles Federle. “We have developed our own philosophy and would never sell a product that did not achieve the effect we claim for it. When customers tell us that our products have made a real difference for them, that is what encourages us in our work.” A strong sense of re- sponsibility to the environment and employees also drives Biosana, which generates 30% of its turn- over in export markets. “Our goal for the future is to bring our prod- ucts to an even wider audience,” supplement to ensure that the product range encompasses over and skincare products that apply says Ms. Federle. “China and Rus- recommended intake of minerals 100 different products. “In the the same principles to the largest is covered,” says Administration beginning, we were pioneers, but organ in the body.” Director Talitha Federle, whose now there is greater awareness of sia are among our targets for the coming years.” ❙ father founded Biosana in 1970. the importance of controlling ex- Although the thinking behind “My father was involved in cancer cessive acidity in the body and the Biosana’s products is widely imitat- research for many years and tested benefits this can have on general ed, its philosophy remains unique. this product on cancer patients.” well-being and health,” says Ms. “My father’s years spent in re- Other products followed in the Equi-Base®, a line of natural hair into this particular field,” says Ms. Federle. “In 2008, we launched search gave him profound insight areas of nutritional supplements, natural cosmetics and whey-based dietary supplements. Today, the Biosana AG Industriestrasse 16 3672 Oberdiessbach Switzerland  +41 31 7712301  +41 31 7712322  info@biosana.ch  www.biosana.ch Biosana offers a comprehensive range of nutritional supplements and skincare products A E P O R U E Nfood www.european-food.com 14

Interview with Robin Mumford, Managing Director of Newtec A/S Machines you can count on Weighing and sorting products is a vital, but sometimes overlooked, component of many businesses. As a leading manufacturer of weighing, packaging and sorting machinery, for the fruit and vegetable industry, Danish company Newtec A/S has expanded to over 40 countries with subsidiaries in Copenhagen, China and the UK. Newtec Managing Director Robin Mum- ford believes that their impressive growth is due to fundamental principles. As a privately owned family business, Newtec remains focused on solving people’s problems, and making life easier for them by ‘delivering high quality and making things work’. Newtec has an interesting history, by the company’s focus on qual- is automation in fresh food – con- panies have so much potential and and has enjoyed steady growth and ity and innovation. For example, sumer products such as fruit and capability to bloom. We have a solid development since it was founded through its subsidiary company vegetables with a focus on potatoes, financial basis, and strong compe- by Inge and Gunnar Petersen in Qtechnology, Newtec is now in- carrots, onions and tomatoes. The tencies, which gives a strong feeling 1976. The company is based in dustry leader in the field of optical latest machines that Newtec is that things can explode in a positive H.C. Andersen’s hometown of sorting machines. The company working on are for putting products way,” says Mr. Mumford. Odense, Denmark, and Gunnar has pioneered methods in hyper- into cups, such as cherry tomatoes. Petersen is still the chairman of the spectral imaging to identify physical There are always fresh challenges, In terms of future plans, there is no board today. The company started or bacterial contamination in food such as the convenience market, shortage for Newtec – from finding when Mr. Petersen developed a ma- products, as well as sorting fruit and or rapidly increasing labour costs new customers, and making them chine for packaging carrots. Early vegetables by various factors, such in California. Each Newtec product happy by optimizing their produc- Newtec machinery was capable of as ripeness, quality, size and shape. is uniquely designed, yet flexible tion, to developing the extensive processing 20 portions per minute, To date, Newtec has successfully enough to be handled by ‘a ma- talents of its staff. Additionally, but speed increases (120 portions installed over 15,000 machines chine that can’t see’. “What really significant investment in research per minute this year) are matched worldwide. Newtec’s core business motivates me is that very few com- and development is always a prior- Home to innovation: Newtec’s in-house laboratory Newtec is present at international trade fairs like the Fruit Logistica A E P O R U E Nfood www.european-food.com 16

Interview with Sergio Rama, Managing Director of NDF Azteca Milling Europe Srl Azteca Milling Europe – Mills and more Corn is one of the most fundamental ingredients of Mexican food. It has been cultivated in Mexico for almost 10,000 years. Mexicans and corn have evolved together over the centu- ries. The ancient Maya and Aztecs considered corn to be sacred. Today, the grain is ubiqui- tous, especially in Mexican cuisine. Typical products such as tortillas, nachos, burritos and tacos are gaining more and more popularity all over the world. NDF Azteca Milling Europe in Italy is an internationally renowned milling company which concentrates on corn ingredients, and is setting new standards on the market. Azteca Milling Europe (AME) is Gruma was founded 65 years ago duction capacities of 120,000 t process of grinding corn was basi- the milling division of Gruma, the in Mexico. Ever since, the com- per year.” 35 employees work in cally invented in this country.” global leader of corn flour produc- pany has developed constantly, Ceggia today; annual sales stand tion, tortillas and other flatbreads, at home and abroad. As many at 35 to 40 million EUR, with an NDF Azteca produces a compre- headquartered in Mexico. “It Mexicans live in the United States, export share of 50%. NDF Azteca hensive range of corn flour, both comes as no surprise that our it comes as no surprise that the distributes to the whole of Europe, raw and cooked. Corn grits and roots are in Mexico, where corn company entered this market first. the Middle East, Africa and other flours, nixtamalized corn flours and has been cooked for tortillas for Step by step, other international overseas desinations. pregelatinized corn products of generations,” says Managing Di- markets, including Australia and outstanding quality cater for differ- rector Sergio Rama. “The cooking China, followed. Today, the Euro- “We are proud to be millers – one ent needs within the food industry. process is quite tricky and requires pean milling division has plants of the world’s oldest professions,” “Thanks to our location, we are in specific know-how. Our basic idea in Ukraine, Turkey and Italy. “Our states Sergio Rama. “Italy has a position to offer different corn was to improve this process by us- plant in Ceggia, 40 km north of the best millers in the world. As flour qualities,” underlines Mr. ing innovative technology. Italy is Venice, was established in 1991 polenta, bread and pasta have Rama. “We are based in the center well-known for its milling tradition, and acquired by Gruma in 2004,” always been extremely popular in of the northeastern side of the Ital- and we benefit from huge expertise adds Mr. Rama. “It is a modern, Italy, grain has always played an ian corn belt, which is a very spe- in this field.” highly automated plant with pro- important role, and the industrial cific region. Within 40 km you can Italy is renowned for high quality mills; NDF Azteca perfectly represents this tradition Annual production capacity is 120,000 t A E P O R U E Nfood www.european-food.com 18

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