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< Previous10 FOOD AND BEVERAGE BUSINESS MAGAZINE Mars to Remove Artificial Colors from M&M’s, Skittles, and Starburst by 2026 Mars, Inc. has officially announced plans to reformulate some of its iconic brands, including M&Ms, Skittles, and Starburst, by 2026. This pivotal change will involve a transition from artificial to natural colours within much of its product line. Nonetheless, the confectionery giant has not yet committed to eliminating artificial dyes across its entire product range. In 2016, Mars pledged to remove artificial dyes from its full portfolio within five years. However, extensive market research and product testing revealed that consumer preferences toward natural dyes were not as strong as anticipated. Phytonext asserts that its innovative extraction technology effectively removes “bitterness” from stevia in just one step. Stevia leaves naturally contain sweeteners that are 100 to 400 times sweeter than sugar, all without any calories. Nevertheless, Phytonext highlights that stevia leaves also harbor bitter components, posing challenges for the use of natural stevia in consumer products. Importantly, blind tasting tests demonstrated a marked reduction in bitterness between stevia treated with Phytonext’s extraction technology and untreated stevia. EXTRACTION TECHNOLOGY ELIMINATES ‘BITTER TASTE’ FROM STEVIA NEWS Shareholders in Veganz Group have endorsed the German plant-based company’s strategic move to separate its subsidiaries. Veganz Group plans to restructure its operations by creating individual subsidiaries and adopting a holding company model. The organization, which recorded a loss of €4.8m ($5.6m) in 2024, largely due to declining sales, will retain majority ownership of its subsidiaries: Mililk, Happy Cheeze, Peas on Earth, and Veganz. According to a company statement, “The new structure creates the basis for a clear focus as an innovative technology investment holding company and supports further international growth.” Anticipating a name change to Planethic Group, Veganz Group believes the restructuring will enhance growth potential for each subsidiary. This adjustment will also facilitate investments in specific subsidiaries, providing more flexibility than investing in the entire group. Veganz Group Welcomes Investors for Spun-Off Subsidiaries12 FOOD AND BEVERAGE BUSINESS MAGAZINE RIYADH TO ROCHDALE From the ancient spice routes to modern refrigerated freight, the trade corridor between the UK and the Middle East has always been rich in flavour. Today, however, it’s not silks and saffron changing hands, but mature cheddar, plant-based snacks, premium date syrup and high-end mixers. This dynamic two-way relationship - worth over £3 billion to UK exporters in 2024 - is reshaping both Middle Eastern luxury dining and everyday British palates. It is also a relationship gaining urgency and strategic depth in the post-Brexit trade landscape. With a landmark Free Trade Agreement (FTA) between the UK and the Gulf Cooperation Council (GCC) now in its final stages, businesses on both sides are preparing for a new era of access, opportunity, and regulatory alignment. And from Riyadh to Rochdale, the influence is already being felt. The Growing Appetite for UK-Middle East Food TradeFOOD AND BEVERAGE BUSINESS MAGAZINE 13 DALE F or UK exporters, the Middle East is a high-value, fast- growing market. The “Made in Britain” mark carries real prestige in the region - signalling safety, authenticity and premium quality. This brand strength has translated into solid performance across several food and drink categories. High-Welfare Meat and Artisan Dairy British lamb and beef - particularly from Wales and Scotland—remain flagship exports, with halal-certified gourmet cuts increasingly sought by hotels and foodservice buyers. Artisan cheeses like Wensleydale, Red Leicester, Stilton, and aged Cheddar have carved out space in both high-end retail and luxury hospitality settings. But for many of these products, success hinges on halal compliance across the entire supply chain—not merely a label but a rigorous certification process recognised by authorities such as the UAE’s ESMA or Saudi Arabia’s SFDA. Grocery, Confectionery, and Non- Alcoholic Beverages British food staples have long been found in Middle Eastern supermarkets frequented by both expats and affluent locals. Think shortbread, traditional jams, crinkle-cut crisps, and heritage sweets. But the biggest opportunity now lies in premium non-alcoholic beverages. From sparkling fruit infusions to botanical tonics and luxury cordials, demand is rising sharply in a 14 a East Food Trade 14 FOOD AND BEVERAGE BUSINESS MAGAZINE region where alcohol-free doesn’t mean flavour-free. Even bottled spring water - -- marketed with the right aesthetic and provenance - can command a premium. Health, Wellness and “Free-From” Foods In response to rising concerns about diabetes, obesity and food allergies, the Gulf states are embracing health- conscious eating. The UK’s leadership in organic, plant-based, gluten-free and low-sugar categories gives it a distinct advantage here. Demand is strong for everything from vegan baby food to meat alternatives, and British producers are well-positioned due to their transparency, food safety standards, and labelling practices. A Foodservice Boom Beyond retail, the Middle East boasts one of the world’s most dynamic foodservice sectors. From international hotel chains to boutique restaurants, the demand for standout ingredients is relentless. British suppliers of premium seafood, artisan bakery, charcuterie, condiments, and ready-to-serve dishes have found fertile ground in this segment—particularly where products bring unique texture, tradition or story. The Middle Eastern Influence on British Shelves Trade is far from one-directional. As British consumers become more adventurous, Middle Eastern ingredients are now as likely to appear on the family dinner table as they are in trendy restaurants. Levantine Flavours, Mainstream Appeal Spices and condiments like sumac, za’atar, tahini, rosewater, and pomegranate molasses have moved out of specialist shops and into mainstream supermarkets, thanks in part to chefs like Yotam Ottolenghi and the popularity of Levantine cuisine. UK manufacturers are now incorporating these imports into their own product development—from flavoured hummus and couscous kits to energy bars and gourmet sauces. Dates, pistachios, saffron, and ancient grains like freekeh and bulgur are also seeing rising import volumes, often as functional ingredients in health foods or premium desserts. The cultural cross- pollination has sparked innovation on both sides, and a growing number of British brands are partnering directly with producers in Jordan, Lebanon, and the Gulf to secure consistent supply and story-rich provenance. Doing It Right: How to Succeed in the Middle East For exporters, the rewards are considerable—but so are the risks. It’s FOOD AND BEVERAGE BUSINESS MAGAZINE 15 IMPORT & EXPORT a region of opportunity, but also of complexity. Halal: A Non-Negotiable Standard Most Middle Eastern countries require strict halal compliance for any food of animal origin. This involves full traceability, approved slaughter methods, and certification by a recognised halal body. Businesses should not underestimate the thoroughness of this process— production audits, ingredient sourcing, and staff training are often part of the requirement. Labelling and Regulatory Alignment Each country has its own rules, but most follow GSO (Gulf Standardisation Organisation) guidelines. Labelling typically requires high-quality Arabic translations, clear production and expiry dates, and full nutritional information. Errors can delay shipments—or result in rejection at customs. Working with in-country partners who understand the fine details is not just helpful—it’s essential. Logistics: The Heat Test Shipping chilled and frozen products to a region where summer temperatures hit 50°C is no small feat. Unbroken cold chains, GPS tracking, and temperature loggers are now industry-standard. Many distributors require verifiable records of storage and transport temperatures from origin to arrival. Investment in this infrastructure is not optional—it’s the cost of entry. Looking Ahead: Trade Deals and Digital Frontiers The UK-GCC Free Trade Agreement represents a step-change in access and ambition. By reducing tariffs— currently as high as 15% on dairy, confectionery and other key products— the deal will simplify trade and reduce costs. It also promises alignment on sanitary and phytosanitary (SPS) measures, making it easier to ship products of animal and plant origin with fewer delays. At the same time, the digital economy is transforming the region’s food retail landscape. Gulf consumers are among the world’s most connected, with e-commerce platforms like Noon and delivery apps like Talabat enabling rapid market entry. Social media also plays a powerful role—especially in influencer-led food marketing, which is increasingly a core strategy for UK brands targeting the Gulf. Final Word: A Market of Distinction and Depth As the political climate pushes the UK to diversify its export relationships, the Middle East offers more than just economic value—it offers cultural relevance, a premium demographic, and a shared appetite for innovation. But success won’t come from copy- pasting strategies that work in Europe. It requires understanding the rhythms of Ramadan, the expectations of luxury hotel chefs, the meaning behind a halal logo, and the subtle cues on a bilingual label. Those who commit to learning—and respecting—the intricacies of the region are best placed to build lasting, lucrative relationships. From Rochdale to Riyadh, the table is already set. The Gulf’s hunger for quality and Britain’s passion for flavour have forged one of the most sophisticated food trade routes of the 21st century “16 FOOD AND BEVERAGE BUSINESS MAGAZINE INVISIBLE HAZARDS: TAMING A PRODUCTION MENACE A single airborne allergen can set off a multi-million-pound recall. A spark in a tired dust collector can halt production for weeks. In food and beverage manufacturing, what you can’t see can hurt you — and hurt fast. Left unchecked, airborne dust is a quiet saboteur, eroding safety, compliance, and efficiency until the cost is impossible to ignore. Dust control isn’t housekeeping; it’s a critical control point for survival.FOOD AND BEVERAGE BUSINESS MAGAZINE 17 DUST CONTROL D ust takes many forms in our sector. Fine flour in bakeries, sugar and starch in confectionery, spice particles in blending rooms, milk powder in dairies — each behaves differently in the airstream, but all can threaten product quality, worker health, and operational continuity. The deeper risk is combustion. It takes five ingredients to make a dust explosion — fuel, oxygen, dispersion, confinement, and an ignition source — and most plants, on most days, have four of the five in place. The job of a modern dust strategy is to break that chain long before a spark ever has a chance. Prevention begins where dust is born. That means setting extraction exactly where ingredients are tipped, enclosing transfer points so material doesn’t free-fall into a cloud, and integrating capture on fast rotating equipment rather than expecting a distant hood to fix everything later. Getting the duct velocities right matters as much as the hood position. If air moves too slowly, dust drops out and settles; too fast, and you waste energy while eroding elbows and filters. A good design makes the collector feel almost invisible to operators because nuisance dust simply never appears. When dust does enter the system, the collector becomes the workhorse. Here, wide-pleat cartridge filters have transformed performance in food applications. Their geometry gives high surface area without packing the media so tightly that it blinds. The pleats are spaced to keep the dust cake uniform and easy to shed, and the more open profile allows air to reach deep into the media. That single detail — wider, evenly supported pleats — is why these cartridges run at lower pressure drop, hold their efficiency longer, and cope better with fine, sticky powders like starch, sugar, and cocoa. In a vertical, downflow cabinet, gravity becomes your ally; dust dislodged from the media falls away from the airflow instead of being sucked back onto the filter. Re- entrainment drops, filters live longer, and the fan doesn’t have to work as hard to maintain setpoint. Media choice then tunes the system to your product. A nanofibre layer catches the sub-micron fraction that makes allergen control so unforgiving; an ePTFE membrane gives near-surface capture for very fine powders, meaning the cake releases more cleanly; anti- static treatments help dissipate charge in ducting and on the media itself — a small detail with large consequences in combustible dust service. The point is not to buy a “filter”; it’s to choose a media architecture that matches your specific dust and the way you clean it. 18 a18 FOOD AND BEVERAGE BUSINESS MAGAZINE Cleaning is where filters live or die. The pulse-jet cycle sends a short burst of compressed air from the clean side through the cartridge, reversing flow across the media and snapping the cake free. Traditional collectors pulsed on a fixed timer, whether the filter needed it or not, which wasted air, hammered the media, and still allowed pressure drop to wander. Modern systems read the differential pressure across the filter bank and adjust the pulse interval, row selection, and duration in real time. When production ramps up and the cake builds faster, the controller responds; when the line slows or the dust is naturally “fluffy”, it eases back. Some plants now let AI watch the same signals — airflow, pressure drop, particle counts — and predict when a bank will drift out of spec weeks ahead. Maintenance becomes planned, not panicked. The net effect is a quieter fan curve, lower compressed-air consumption, and a filter life measured in quarters, not weeks. The obvious dusty spots — weigh stations, open mixers, bag dumps — deserve attention, but the near- misses usually start in less visible places. At the foot of a spray dryer, product can smoulder in a corner long before it announces itself; inside a hopper, a heel of fine powder can sit undisturbed until vibration shakes it into a cloud; in the dirty-air plenum of a collector, a static discharge can meet a dense suspension at precisely the wrong moment. The answer isn’t fear; it’s instrumentation. Infrared spark detectors “see” an ember racing through ducting and trigger suppression before it reaches the collector. In dryers, continuous CO monitoring spots the earliest stage of smouldering, long before temperatures climb. Neither replaces housekeeping and training, but both shift the odds in your favour. Food plants live or die by cleanability. On the collector, that means smooth, crevice-free housings, sloped surfaces that don’t trap residues, and gaskets that stand up to food-grade cleaning agents. Wide-pleat cartridges help again here: because the cake forms on a more open, accessible surface and sheds more cleanly under pulse, there’s less embedded product to harbour allergens between runs. Clean- side change-out is a small mercy for maintenance teams and a big win for allergen control, because spent filters leave the housing without dragging dust back into the room. Where multiple allergens are in play, time- stamped pressure logs and neutral-air “post-pulse” cycles become part of the validation record that production and QA both trust. Even the best prevention can’t reduce risk to zero, which is why protection sits behind it. Positioning collectors outdoors is still the simplest way to keep people out of harm’s way, but many UK and EU plants don’t have that luxury. Indoors, passive explosion vents relieve pressure safely; flameless venting captures the flame front within a heat-absorbing element so you can vent into occupied spaces without projecting fire; isolation — mechanical or chemical — stops a pressure wave from racing back through ductwork into a process vessel. None of this is optional theatre. It’s the engineering backstop beneath the culture, training, and housekeeping that keep you off the front page. Sustainability in dust control is no longer a side quest. Regenerable media reduce landfill; recycled-content BUSINESS FOOD AND BEVERAGE BUSINESS MAGAZINE 19 DUST CONTROL cartridges hit circularity targets without sacrificing performance; variable-speed fans and load-based pulse control cut electricity and compressed-air use; heat recovery from exhaust air pre-warms incoming makeup air. These are operational wins, but they are also compliance evidence. In the UK, DSEAR underpins how you identify and mitigate explosive atmospheres; across the EU, the CSRD pushes large companies to publish audited energy data. Energy- efficient, well-documented dust control turns from “nice-to-have” to “show- your-work”. Strong programmes follow the same rhythm. Start with the dust you actually generate, not a generic assumption. Commission a combustibility analysis; run a plant-wide dust hazard analysis that follows the material from delivery to despatch; design for source capture first, then for a collector that uses wide-pleat cartridges in a downflow cabinet and cleans them with intelligent pulse-jet control; instrument the risks you can’t see with IR spark detection and CO monitoring; document the regime so operations, maintenance and QA are aligned. Then keep listening to the data. A well-run collector tells you how it’s feeling every day in its pressure trace, pulse history and fan load. When those numbers drift, act before the line does. Dust control won’t sell the product on its own, but it will protect the promise stamped on your packaging: safe, consistent, high-quality food. In a business where brand trust and operational uptime pay the bills, that makes the right filter geometry and a smart pulse worth far more than their line-item cost. ENVIROJET • ECO • TYPHOON • TORNADO • STORM • VORTEX • COMPACT • WELDING EXTRACTION • PAINTING & FINISHING Masters in Dust Extraction T: +44 (0)1924 335500 E: sales@dcelimited.com www.dustcontrolenvironmental.com Visit our new website to view the full range 11873 ISO 9001, ISO 14001 To find out more, scan the QR code or get in touch Invest in the right dust extractor for your process and: •Prevent Cross Contamination •Uphold Hygiene Standards •Safeguard Employee Health •Maintain Compliance •Boost Efficiency •Preserve Equipment Lifespan •Experience Energy SavingsNext >