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Maker - Product Challenge

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Changemakers

<h2>Hello makers,</h2>
Making.com is all about you. Because makers like you make the world go round. You make things better, smarter, cleaner, and greener. You develop the products that kickstart a better tomorrow by testing, trying, changing, and adapting. The world around us is changing fast. It brings unprecedented challenges to humans. We have a dramatic impact on our planet. Can we balance it? Can we improve fast enough?

At Making.com, we help start the conversation. We ask technology providers to explain how their technology helps to make the products we need in a way that preserves our planet. We share this information so that you can make better-informed decisions. What should we consider when doing a product's life cycle analysis? Why is a particular technology better than another technology? The closer you look, the more complex such questions become. But that should not prevent us from asking them.

Let's work together to find out! In the meantime, we sponsor the <a href="https://onetreeplanted.org/">OneTreePlanted</a> program. Every time we make a successful connection on our platform, we plant one tree. Curious to learn more? Please send us a message. We are always open to new ideas and conversations to create a better world.

The chicken crossed the road to plant-based poultry. Non-animal meat alternatives cut CO2 emissions by three-fourths and water usage by half, so it’s easy to understand why the chicken took the step. The big question is how it could be done.

“The simple answer is technology development,” says Vera Kasics, Head of Global Manufacturing at Planted. The company has grown a reputation as a front-runner in the plant-based meat industry, serving mouth-watering alternatives to traditional chicken tenders, pulled pork, kebab shavings, and more.



The products are made from a mixture of natural raw materials such as peas, oats, sunflower, rapeseed oil and water.. In fact, they contain pretty little else and certainly no additives. But the plants on their own do not produce the juicy mouthfeel of chicken breast or the bite of a schnitzel.

Vera’s team relies on extrusion and fermentation to create the Planted magic. The techniques are well tried and tested, but the novel application of plant-based changes everything. “It’s never just extrusion or fermentation,” points out Vera, “You have to build a whole new process for each product, for each recipe.”

When the extruder was first developed, the US was only transitioning to its second president, China was still in the High Qing Era, and Bonaparte was busy reshaping the map of Europe. The technology has changed radically down the centuries, adapting to new products from breakfast cereals to plastic pellets. Fermentation goes even further back. Kenkey, surströmming, dhokla, tepache; the method crosses ancient traditions around the world.

Back to the 2020s and Planted brings all the food processing power of fermentation and extrusion to create fibrous and protein-rich textures. But this technology still needs a lot of innovation. Vera tells us that the unique requirements of the products demand an in-house engineering department. Creating the iconic boxes of marinated meals takes as much science as gastronomy.

Planted decided early on to pursue an own-production strategy, taking charge of the entire manufacturing process. After testing the first products at pilot scale, the founders took on the challenge to ramp up production into a full line. That’s where Vera came in. With extensive experience in food manufacturing and an appetite for change, she was the perfect conductor to orchestrate this complex transition to industrial-scale manufacturing.

The company invested time developing its special extrusion technique before launching the first products commercially. For Vera, one of the milestones of Planted’s young life was when the team finally established a production process that could be reproducible.

At this point of our conversation, Vera reminisces about how “low-tech” the company started out. Her disclosure reveals more about the plant-based food industry than the end products themselves; turning cereals, seeds, and legumes into nutritional and appetizing foods is a formidable processing puzzle. The technology is available, but processing knowledge is scarce. That know-how is what ultimately differentiates Planted.

Another peculiarity of the brand is its production plant in Kemptthal, Switzerland. Located in a glasshouse, the facility gives passers-by a full view of the production steps and process. Vera explains that transparency is a corporate core value and, unlike traditional meat processing operations, Planted is happy to show its work. Over 2800 visitors have visited the facility in 2022.

But what about process knowledge? Doesn’t total exposure give the game away? “Our production house is open to everyone, but the secrets of processing are in our experts’ minds,” replies Vera with a chuckle.

Technology is nothing without vision, and production steps without process knowledge do not produce new food categories. The process expertise at Planted grew hand-in-hand with machine capabilities. Even at this stage of processing maturity, the team registers new process knowledge every day, and the internal mantra is that the production floor is still a lab.
<blockquote>“There’s a delicate balance between innovation and consistency”</blockquote>
However, with the brand firmly established on several retail shelves and food service menus across Europe, experimentation must not come at the expense of market expectations. “There’s a delicate balance between innovation and consistency,” says Vera, summing up the critical production challenge she wakes up to every morning.

This tension is at the heart of the plant-based food industry. The category has taken giant steps forward since the minced-veg patties of the 1980s. The textures are definitively meatier, with long fibre strands that replicate the properties of animal-derived products in the pan and the mouth. Nutritional values are another substantial improvement as top manufacturers like Planted avoid over-processing and additives. Nevertheless, the sector acknowledges that it’s not yet where it wants to be regarding product development.

Vera explains that meat alternatives are only the beginning: “Our vision is to offer plant-based proteins in tasty and convenient formulations, but they don’t necessarily have to mimic meat.” A grand vision but entirely within reach of Planted. As the production team masters the manufacturing process, the brand will tantalize consumers with a broader plant-based range.

Until such time, it’s comforting to know that chickens can cross the road to plant-based safety. In less than five years, Planted spared over a million birds from the knife.

#Changemaker: The tastiest part of chicken is plant science

How many pigs does it take to make a kilogram of bacon? None, if you ask Matthias Neuner, COO at La Vie. The plant-based foods company has developed a unique method for producing meat-alternative rashers and lardons from just six vegetal ingredients.

The plant-based bacon provides the same crackle, crispiness, and aroma as your conventional pork belly cuts. “We managed to recreate the lean and fatty characteristics that produce the distinct sensory profile of bacon,” explains Matthias. But the real magic in La Vie’s formulations is the adhesion of the two textures.



The recipe is a closely guarded trade secret, but the COO points out that the manufacturing process is no less critical. In fact, the manufacturing partnerships that La Vie developed are a major ingredient of its success story.

The company’s relationship with co-manufacturers is fundamental to the final product. And that’s just putting it mildly. For Matthias, La Vie forges “an emotional bond” with its partner network.

Producing the perfect alternative to animal-derived bacon goes beyond formulation and production technology. This is unchartered territory for everybody, and manufacturing houses are pushed to rethink their process methods. It’s innovation at two speeds; while the internal team at La Vie advances the formula, the co-manufacturers are finding new ways of bringing them to life.

The in-house team must consider the implications for the manufacturing partners before making any recipe changes. Product development cuts across the multiple layers of ingredient management, process knowledge, and technological capability.
<blockquote>“As a startup, we want to improve fast, but our pace may prove too much for a manufacturing house used to the conventional food industry,” reflects Matthias. But he goes on to elaborate on a technique to manage changes without shaking the shop floor. ‘Smart innovation,’ as he calls it, scopes product development to the available building blocks – the materials already in use and the production systems in deployment.</blockquote>
By focusing innovation on the techniques and ingredients at hand, La Vie provides partners with a stronger sense of orientation and helps them adapt to changes smoothly.

A solid manufacturing pairing is critical to developing vegan specialties, but the relationship with partners runs deeper than technical competence. The plant-based category is evolving rapidly, so co-manufacturers must be able to cope with the volatility of the market and the requirements of the specific sales channels.

We ask Matthias whether this is too much flexibility to expect from partners. He replies that these criteria restrict the co-manufacturers field, “but we look for partners that get excited at the prospect of learning and growing with us.”

Building that kind of excitement is a full-time job. Suppliers accustomed to the legacy food industry need to step out of their comfort zones and work differently. They must reorganize operations and adapt to closer engagement with the producer. But that synergy is invaluable, as far as Matthias is concerned.
<blockquote>“Our co-manufacturers are our biggest fans,” he says, “they know that we’re doing something special together, and they’re prepared to go the extra mile with us.” It’s not hard to see why consumers fall in love with the La Vie brand, but Matthias reveals the same sentimental attachment from the supplier side. Co-manufacturers are proud to be part of the success story and share the same passion as the internal team.</blockquote>
No wonder that, for Matthias, the partners are an extension of the La Vie staff: “The process and the technology are the basis of product quality.” And a lot of the innovation in this department begins in the company’s R&amp;D centre.

At La Vie, fundamental R&amp;D and process development are strategic activities. If plant-based food companies want consumers to treat their products as genuine replacements, the vegan alternative must perform the same as the animal-derived original. The bacon and lardon options of La Vie do an extraordinary job at that. Still, perfection never sits on its hands, and Matthias tells us that investment in R&amp;D is a primary driver of excellence.

“The prototypes were enough to make our partners believe in the product,” but Matthias says that that initial spark is insufficient. “Our commitment to raising standards reverberates throughout the supplier network, and we constantly challenge each other to develop faster and produce better.” A proper definition of co-manufacturing in real life.

Working with external manufacturing means pulling the same rope, not a tug-of-war. And the result of the symbiotic relationship La Vie has with its co-manufacturers is a delicious, smoky vegan snack.

It takes hundreds of experts to produce one La Vie plant-based bacon pack. That’s as many people involved in processing the animal-derived option but with considerably less water, land, and CO2 emissions. And no four-legged intelligent creatures either.

To make a kilogram of meat bacon, it takes six pigs.

#Changemaker: Vegan bacon is a co-man love match

In Greek mythology, the people of ancient Attica chose Athena as their patron after the goddess gifted them the first olive tree ever.

The Athenians quickly discovered the multiple uses of the oily berry. But olives held more secrets yet. After years of research, <a href="https://polyhealth.gr/en/">PolyHealth</a> developed a way to extract molecules from the fruit and turn them into natural preservatives for foods.


<a href="https://www.linkedin.com/in/effie-lada-8b2099182/">Effie Lada</a> gave us a primer on the company’s ingenious method at the Free From Fair.

The result is a biological substitute for synthetic preservatives, ideal for delicate foods such as cured meats or plant-based spreads.

The flagship product, Medoliva, prevents oxidation and microbial growth without altering the natural flavors of products.

Thank you, PolyHealth, for this ground-breaking innovation. And thank you, Athena, for planting the first olive tree.

#Changemaker: A divine alternative to synthetic preservatives

Ampoules are an excellent solution for storing unstable elements in pharmaceutical products. But breaking the ampoule cleanly and keeping the contents from spilling is a drawback.

Or so we thought until we came across <a href="https://packsys.de/en/">PACKSYS</a>.

Tim Lebaudy showed us a smart ampoule dispenser that cuts open any breaking system with minimal effort. More importantly, the module doubles as an applicator for accurate and spill-free administration.

The range of applicators includes spray pumps, roll-ons, and dabbers, making this device the ultimate ampoule dispensing system.

And it’s not just us thinking that. This solution was declared the winner of the Packaging Innovation Awards at <a href="https://www.linkedin.com/company/pharmapack-europe-event/" data-attribute-index="3" data-entity-hovercard-id="urn:li:fs_miniCompany:10977210" data-entity-type="MINI_COMPANY">Pharmapack Europe</a>.

#Changemaker: Ampoule dispensing made (too) easy

What do insects taste like?

We can tell you all about it because Making.com did a mealworm degustation.



Straight from Vilnius, we had the pleasure of meeting <a href="https://www.divaks.com/" target="_blank" rel="noopener">Divaks</a> in Paris at <a href="https://www.figlobal.com/fieurope/en/home.html" target="_blank" rel="noopener">Food Ingredients Europe 2022</a>. This Lithuanian food-tech company develops high-quality insect-derived ingredients to enhance your product's quality and nutritional properties.

In addition to the mealworm's functional properties – the protein content - the Divaks process produces a clean sensory profile that makes mealworms applicable to sweet and savory recipes. The natural oil content in the insect releases more complex flavors in products.

And I’ll tell you more. Edible insects are a sustainable choice because commercial insect farming has a low environmental footprint, requiring minimal water, energy, and land resources.

Insects are the food of tomorrow. Are you ready for that?

Thank you, <a href="https://www.figlobal.com/fieurope/en/home.html" target="_blank" rel="noopener">Divaks</a> , for the great talk!

#Changemaker: Are you ready for the food of tomorrow?

Automatic visual inspection of vials, ampoules, and syringes is a well-known and established industrial practice.

However, when it comes to small scale, it’s a different matter.



The Dutch company <a href="https://www.luoautomation.com/" target="_blank" rel="noopener">LUO</a> has used all its knowledge and passion for technology to develop automated visual inspection machines for small-scale pharmaceutical companies.

The company aims to help and support healthcare professionals to relieve the labor-intensive and time-consuming task of manual visual inspection of liquids for pharmaceutical applications. Their tabletop inspection machine can inspect up to 1.000 containers per hour.

#Changemaker: Automated visual inspection for pharmaceutical applications. Small scale companies, are you in?

Can we save the planet by going vegan?

Recent studies have concluded that switching to plant-based food can reduce carbon emissions by 61%.



Science has spoken, and when it does, we must listen. <a href="https://www.foodiq.fi/" target="_blank" rel="noopener">Foodiq</a> didn’t ask for it twice.

The purpose of this food manufacturer that develops and produces plant-based products is to help food producers to accelerate the shift ↪️ to a plant-based diet.

At <a href="https://www.figlobal.com/fieurope/en/home.html" target="_blank" rel="noopener">Food ingredients Europe 2022</a>, <a href="https://www.foodiq.fi/" target="_blank" rel="noopener">Foodiq</a> was among the award nominees for the plant-based innovation award with its latest product Fabea+. Fabea+ is a plant-based food ingredient available in block or powder form, made from fermented fava beans.

This multipurpose powder can take any shape and flavor and can be added to bread, milk, <a href="https://making.com/yoghurt" target="_blank" rel="noopener">yogurt</a>, or pasta, making everything more nutritious.

The block form can be used as a meat replacement because it reproduces the exact texture of the meat and has a shelf life of 140 days.

Thank you to Jar Karlsson for walking us through your innovative plant-based food ingredient!

#Changemaker: Can we reduce carbon emission by going plant-based?

Chickpeas for pumping up your muscle!

If you are looking for a meat, dairy, or egg protein alternative, you can try out @ChickP protein. This plant-based protein powder is, as you have guessed, made out of chickpeas!

<a href="https://www.chickp-protein.com/" target="_blank" rel="noopener">ChickP </a>protein powder contains 90 percent chickpea protein, which is the highest rate in the world so far. The protein used in ChickP’s protein powder is isolated from fibers, oils, and starches that can degrade quality. In this way, ChickP has achieved almost equivalent protein content to milk.

This powder is uniquely white - even whiter than many other plant-extracted proteins - so it can be easily modified. Also, due to its neutral flavor, smooth mouthfeel, and white color, this protein can be used in different types of foods, such as beverages, snacks, and cereals.

Try this innovative and nutritious chickpea protein in your plant-based food product!

&nbsp;

&nbsp;

#Changemaker: Chickpea protein for your plant-based food product!

We spotted a guilt-free potato chip at the Free From Functional &amp; Health Ingredients.

The high-fiber, high-protein, low-fat, gluten-free chips from <a href="https://www.newsnacks.it/en/">New Snacks</a> are a bag of crispy lightness.

But the ultimate test for chips is their crunch.

Export Manager, Paolo Durante told us how it took the company some 20 years to perfect its original recipe. The founders had to re-configure existing manufacturing technologies to fit their vision for a better chip snack.

The Making.com team sampled different flavors (the entire range, for good measure) and can attest to the quality of the texture.

#Changemaker: Chips plus protein minus gluten

There is an area at the southern tip of Africa called Cederberg mountain, which is one of a kind. Do you know why?

Cederberg mountain is the only place where the Rooibos plant grows naturally.

The Cederberg Region has been the home of the <a href="https://rooibosltd.co.za/" target="_blank" rel="noopener">Rooibos Industry</a> since 1954. This company has bet everything on this plant with extraordinary health-promoting properties, becoming the world's leading company in Rooibos production.

Rooibos extracts can be used in cosmetics, supplements, baked goods, or beverages. The plant has unique anti-inflammatory compounds that can be applied to topical products. ❤️‍🩹

<a href="https://rooibosltd.co.za/" target="_blank" rel="noopener">Rooibos Industry</a> manufactures Rooibos extracts in its on-site extraction plant, using only water during the extraction process.

Thank you, Marijke Ehlers and Olof Bergh, for explaining the properties and applications of this unparalleled plant. It was nice to speak to you at <a href="https://www.figlobal.com/fieurope/en/home.html" target="_blank" rel="noopener">Food Ingredients Europe 2022</a>.

#Changemaker: Discovering the Rooibos plant applications

The back label of a bottle is more important than the front label. Beverage manufacturers use a formula of additives to ‘correct’ the base ingredients according to the taste expectations of consumers.

The modern palate is used to ultra-processed flavors and mouthfeel, and creating drinks that match these sensory parameters is a science in its own right.



But <a href="https://soofdrinks.com/en/">Soof Drinks</a> decided to move down the opposite direction, cutting all additives. The Amsterdam-based company developed a range of natural-only syrups to create a new product category.
If the bottle says Lemon, Mint &amp; Apple, it contains only lemon, mint, and apple.

As co-founder Daan Harterink explained, however, leaving out the preservatives presents new manufacturing challenges. But so committed is the Soof team to the concept that they managed to overcome these hurdles with innovative production techniques.

Cheers to Soof for the brilliant mix of syrups.

#Changemaker: Drinks producer sees a glass half-full after taking out additives

Hello coffee lovers! Are you ready for a new way to enjoy your coffee?



The Dutch company <a href="https://www.edibles.eco/" target="_blank" rel="noopener">Edibles</a> designed cups made from all-natural ingredients like wheat flour as a sustainable and eco-friendly alternative to paper and disposable plastic cups.

At <a href="https://www.empack.nl/en/" target="_blank" rel="noopener">Empack</a>, we had the pleasure of meeting Maximilian Schupp and Ruymand Soltani, who shared with us their commitment to protecting our planet by starting a movement toward a zero-waste economy.

In addition to edible cups, they have also created edible chocolate spoons made out of up-cycled cacao shells, a by-product of chocolate production.

What could be better than eating your cup after finishing your coffee?

#Changemaker: Edible coffee cups - a delicious addition to your morning routine

If you have cooked vegan food before, you would know how difficult it is to recreate umami flavor only from vegetables.

Luckily, <a class="ql-mention" spellcheck="false" href="https://www.senson.fi/products/senson-umami/" target="_blank" rel="noopener" data-entity-urn="urn:li:fs_miniCompany:990186" data-guid="10" data-object-urn="urn:li:company:990186" data-original-text="Senson Oy">Senson Oy</a> came up with this innovative invention - Umami Liquid Bean Extract!

This bean extract is made out of fava beans and pure water. Since this extract contains a high percentage of hydrolyzed amino acids, it can reproduce an almost “meaty” umami flavor.

The extract is naturally brewed without any coloring or additives. Slow vacuum evaporation allowed sugars and compounds to be balanced and the final product to keep a consistent flavor. This extract is easy to use as it has a consistency of syrup.

This amazing vegan umami extract by Senson Oy was selected as a finalist in the Innovation Awards <a class="ql-mention" spellcheck="false" href="https://www.figlobal.com/fieurope/en/home.html" data-entity-urn="urn:li:fs_miniCompany:3160240" data-guid="12" data-object-urn="urn:li:company:3160240" data-original-text="Food ingredients Global">Food ingredients Global</a> 2022!

&nbsp;

#Changemaker: Fava bean umami extract for your vegan diet!

Caboc? Nope. Crowdie? Nope. Lanark Blue? Nope. Bonchester cheese? Nope. Oh, wait… Did we say Scottish cheese?

We meant the Scottish Sheese!



From the beautiful Isle of Bute in Scotland, <a href="https://www.buteisland.com/" target="_blank" rel="noopener">Bute Island Foods</a> was the first company in the UK to produce vegan cheese alternative Sheese in 1988. The company’s first vegan cheese was a cheddar style soya-based cheese alternative.

Made with coconut oil and without hydrogenated fat or palm oil, Sheese products are gluten and lactose-free.

Winning is hard work and determination, and that’s why, with over 30 years of experience, the company received more awards than you can imagine. One of the latest examples was the victory of Smoked German Style as the Best Vegan Cheese 2019.

Over the years, the company increased its range of Sheese blocks, Creamy Sheese, Grated Sheese, and Sheese slices with different formats and flavors.

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#Changemaker: From Scotland, the award-winning vegan cheese that is taking the market by storm

To be honest, when we talked to <a href="https://www.linkedin.com/in/ACoAAAVFi6gBJtG-Lm-VMCBZAdjhMFnwpDUoliE" data-attribute-index="0" data-entity-type="MINI_PROFILE">Tamás BORI</a> we thought we had been catapulted into a sci-fi movie.

Using spraying drones in the agricultural industry is still a new thing, but it is gaining momentum thanks to the relaxation of drone laws by various countries.


Drones can save time, energy, and money, are more accurate, minimize the risk to farmers, can be operated remotely, and – last but not least – improve sustainable farming.

<a href="https://www.linkedin.com/company/abz-innovation/" data-attribute-index="4" data-entity-type="MINI_COMPANY">ABZ Innovation</a> explained to us that drones could help reduce environmental impact. The traditional spraying method consumes 300 liters of chemicals, but farmers can bring that down to 10 liters with the ABZ Innovation spraying drones.

Drones use an airflow that forces the chemicals over smaller areas with higher accuracy, only in target areas where the chemicals are needed.

Drones are ready to spray. Are you?

#Changemaker: Is it a bird or a fertilizer-saving energy-preserving spray drone?

Did I take my medicine this morning or not?

Let's be honest. How often have we asked ourselves this question and failed to find an answer simply because… our memory sometimes doesn’t serve us right!

&nbsp;

Coming to the rescue of patients who need to keep track of their chronic medication and adhere to their daily treatment plan is FebriSol, a scratch-card calendar developed by Studio Fundi.

At <a href="https://www.pharmapackeurope.com/en/home.html" target="_blank" rel="noopener">Pharmapack</a>, we had the pleasure of meeting Ricky Stoch, the founder of <a href="https://studiofundi.com/" target="_blank" rel="noopener">Studio Fundi</a>, who showed us how simple it is to use FebriSol.

All the patient has to do is scratch off the day’s metallic coating that will reveal the check mark after taking the pill.

Current solutions for daily tracking are inconvenient and expensive.  FebriSol is a low-cost alternative that can help you keep track of your medicine every day.

#Changemaker: Keep track of your medicine every day with FabriSol sticker

<p data-pm-slice="0 0 []">Would sweet potato pasta be sweet?</p>
Yes, that was the first question we asked when we encountered sweet potato pasta at <a href="https://amsterdam.freefromfoodexpo.com/" target="_blank" rel="noopener">Free From Fair</a>.

<a href="https://batasta.com/en" target="_blank" rel="noopener">Batasta</a> presented three different colors of sweet potato pasta to us - white, light orange or light purple - which, of course, are based on the color of the sweet potato they used.

Martina Wanis, the founder of Batasta was thinking of ways to use extra sweet potatoes that are too big, too small, or “funny-shaped” to be sold in the supermarket. And her answer was pasta!

This sweet potato pasta is made out of 50% of sweet potatoes and 50% of gluten-free wheat flour. Hence, this pasta is gluten-free, nutritious, and sustainable!

The answer to the question on top is - No. Batasta has a slight taste of sweet potatoes, but barely identifiable. It tastes more like regular pasta, especially when you cook it with sauces.

Thank you, Martina Wanis and Batasta, for the awesome product and for saving funny-shaped sweet potatoes from being thrown away!

&nbsp;

#Changemaker: Let's save "ugly" sweet potatoes with Batasta!

Wash it, clean it, and reuse it!

In Europe, food packaging waste represents about two-thirds of packaging waste, and more than a third is single-use packaging for consumer goods.



At <a href="https://www.empack.nl/en/" target="_blank" rel="noopener">Empack</a>, we met Denise Visch, senior account manager of <a href="https://www.circulware.com/" target="_blank" rel="noopener">Circulware</a>, a company that designed reusable tableware and packaging for your ready meal that you can wash and reuse hundreds of times.

The food containers are made of PP (polypropylene) blend that contains bio-based material, which is 100% recyclable.

But what happens when you can no longer reuse them? Don’t worry, you can hand them in, and Circulware will give them a new life.

Are you ready to make a change for the better?

#Changemaker: Make a positive change for the planet by choosing reusable tableware

<span style="font-weight: 400;">Marshmallow made out of seaweed instead of pig gelatin?!</span>

<span style="font-weight: 400;">Don't say yuck until you try it! #dontyuckmyyum</span>

<span style="font-weight: 400;"><a href="https://heaply.dk/" target="_blank" rel="noopener">Heaply</a> from Copenhagen developed multiple vegan confectionary products, including vegan banana marshmallows covered in chocolate, vegan chocolate-covered almonds, and vegan chocolate-covered licorice. </span>

<span style="font-weight: 400;">Healpy uses rice flour to substitute dairy components in its chocolate products and seaweed protein instead of pig gelatin for its vegan banana marshmallow. The company successfully recreated the same mouthfeel and flavor of conventional marshmallows and milk chocolate coating in their products.</span>

<span style="font-weight: 400;">Oh, and as you might have guessed, no palm oil or no artificial flavorings are added to these products! So, if you are vegan and have a sweet tooth, Heaply’s candies are the way to go!</span>

#Changemaker: Marshmallow made out of seaweed?!

<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m">Bakery products and cocoa beans go famously together. But what about cocoa shells?</div>
<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m"></div>
<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m">We never thought of that combination until visiting <a href="https://intersac.be/nl/oplossingen/cocoa-paper-assortiment/">Intersac packaging</a>. And the result is delightful.</div>
<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m"></div>
<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m">The specialist container manufacturing company is using innovative technology to produce fully compostable moulding trays from cocoa husks.</div>
<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m"></div>
<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m">Cocoa Paper<img class="Emoji" title=":tm:" src="data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABCAQAAAC1HAwCAAAAC0lEQVR42mNgYAAAAAMAASsJTYQAAAAASUVORK5CYII=" alt="™️" /> is a high-quality material with a distinctive texture and an original texture.</div>
<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m"></div>

#Changemaker: Moulding trays from spent cocoa shells

With plasticfree packaging, the devil is in the detail. The primary material may be made from paper pulp, but the lining is often another story. Often, but not always.

We discovered EarthFilm, a truly plastic-free packaging material designed for food products  Jonathan Blower and Jörgen Jonker were kind enough to explain how the water-based heat-sealable coating solution acts as a barrier to moisture.

<a href="https://convexeurope.nl/earthfilm/" data-attribute-index="5" data-entity-type="MINI_COMPANY">Convex Europe</a>, the company behind the innovative product, was determined to design a material for wet foods fit for the regular recycled paper stream.

EarthFilm is the result of this innovation process, picking up official accreditation from <a href="https://aplasticplanet.com/">A Plastic Planet</a> along the way.

#Changemaker: No-Leak No-Plastic packaging film is here

Pharmaceutical packaging is a mix &amp; match of liquids/pastes/creams/solids &amp; vials/cartridges/syringes/tubes. And this is not even the entire range of options available today.

We asked how many machines pharma manufacturers need to fill the different formulas into the right container format.

Moritz Eggenberger answered that for us: just one system.

<a href="https://zellwag.com/" target="_blank" rel="noopener">Zellwag Pharmtech</a> developed a filling solution that handles multiple types of solutions and containers.

Besides filling, the innovative technology can be customized to meet varying handling requirements and capping techniques.

Nested containers with screw capping? Puck transport and stoppering? Buffer table combined with pilferproof capping? Check, check, and check.

Pharma packaging options are endless, but the filling &amp; capping system is one.

#Changemaker: One filling solution for all pharma containers

<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m">Sometimes, sustainability is just a lax label. But in the case of <a href="https://talis.org/?lang=en">Talis</a> it’s an actual label — the physical, printed kind.</div>
<div></div>
<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m">We met Roy Thissen and Barbara Evertz, who told us everything about the sustainable range of self-adhesive labels.</div>
<div></div>
<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m">They showed us colorful PE labels made from bio-ethanol and transparent PP from 100% wood pulp residue.</div>
<div></div>
<div class="RichText3-paragraph--withVSpacingNormal RichText3-paragraph Typography Typography--m">But environmental responsibility isn’t just a side thought for Talis. The company is powered by green energy sources and applies climate-neutral gas to the production line.</div>

#Changemaker: Putting a label on sustainability

What's new in pharmaceutical packaging?



During <a href="https://www.pharmapackeurope.com/en/home.html" target="_blank" rel="noopener">Pharmapack</a>, we met Chantal Younes, Key Account Manager at <a href="https://www.csptechnologies.com/" target="_blank" rel="noopener">Aptar CSP Technology</a>, who introduced us to the world of active packaging.

The pharmaceutical industry is subject to strict regulations, so that's why manufacturers are very meticulous when formulating their products but especially about their packaging, which must keep their products safe. Due to the formulation or active ingredient, pharmaceutical products can present significant stability issues if they come in contact with moisture or oxygen.

This is where Aptar CSP Technology comes in. Aptar CSP Technology has developed several active packaging solutions to protect pharmaceutical products and ensure extended shelf life.

The company has developed a new class of highly engineered polymer compounds that protect drug products, probiotics, and drug delivery systems from impurities, oxygen, and moisture. The polymer can be extruded into a film, injection molded, or blow molded.

#Changemaker: Ready to protect your pharmaceutical products from moisture?

The cure for everything is seawater.

While most people probably think that the healing powers of seawater are a myth, someone actually believed it. And he did the right thing! The story comes from the northwest of the Iberian Peninsula, where three Galician entrepreneurs came up with the idea of turning seawater into a recovery drink.



The Making.com team had the pleasure of meeting Raúl Anta at the Free From Amsterdam 2022 , one of the Founders of <a href="https://refixyourself.com/" target="_blank" rel="noopener">REFIX</a>, an isotonic and healthy drink made from alkaline seawater that helps against fatigue, tiredness... and guess what? <em>Resaca</em>! (Hangover)

The seawater is extracted directly from the Atlantic Ocean, specifically in Costa da Morte, a natural place without industrial pollution and part of the Natura 2000 Network. Galician water has an optimal quality and an adequate pH, slightly basic.

REFIX contains 15% of the recommended daily value of magnesium naturally, in addition to the other minerals contained in seawater – seawater has 78 minerals.

<a href="https://making-tst.imgix.net/2022/11/ivan-bandura-hYAkdFZb-Yg-unsplash-scaled.jpg"><img class=" wp-image-60438 aligncenter" src="https://making-tst.imgix.net/2022/11/ivan-bandura-hYAkdFZb-Yg-unsplash-300x225.jpg" alt="" width="627" height="471" /></a>

The idea was born out of a desire to create a healthy recovery drink that contained more minerals and zero sugar. After extracting, seawater is filtered and sent to the factory. 20% of seawater is mixed with lemon juice or orange juice, the two flavors in which Refix is currently available - the orange flavor has a slightly sweeter taste due to the addition of agave syrup.

Refix is also a sustainable drink since it is bottled in glass and delivered in 100% recycled and recyclable FSC cardboard boxes.

#Changemaker: Refix, the company that turns Galician seawater into a healthy drink

The company name says it all.

We had the pleasure of talking with <a href="https://www.linkedin.com/company/onethird/" data-attribute-index="2" data-entity-type="MINI_COMPANY">OneThird </a>, a company that named itself after the percentage of food produced that is wasted in the world, 1/3 indeed.



Their mission is to help fix that percentage by improving cold chain logistics and predicting product shelf life. How?

The company created an AI framework to scan the product and look inside your fruit to see how fresh it really is.

Combining shelf life information and data between growers, distributors, and retailers throughout the food chain, you can help prevent food waste and save millions in profits.

We’re rooting for you guys!

#Changemaker: Sprinkle some ai magic to measure crop freshness

For all the bad rep that it gets, palm oil still makes up around 40% of the global vegetable oil supply, according to <a href="https://www.wwf.org.uk/updates/8-things-know-about-palm-oil" target="_blank" rel="noopener" data-attribute-index="0" data-entity-hovercard-id="urn:li:fs_miniCompany:805644" data-entity-type="MINI_COMPANY">WWF</a> estimates.

Alternative oils pose fewer risks to biodiversity and carbon release, but producing them is not as efficient. This puts the food manufacturing industry in a sticky situation.

But one company picked up this challenge. Its ultimate mission is clear from the name: <a href="https://www.nopalm-ingredients.com/" target="_blank" rel="noopener" data-attribute-index="2" data-entity-hovercard-id="urn:li:fs_miniCompany:73236339" data-entity-type="MINI_COMPANY">NoPalm Ingredients</a>.



Using a special yeast, the team developed a process to convert sugars and organic acids in virtually any kind of biomass into microbial oil.

<a href="https://www.linkedin.com/in/ACoAACUhMNEBMChbVERGkwwFhucNTiIbouuX9lg" data-attribute-index="6" data-entity-hovercard-id="urn:li:fs_miniProfile:ACoAACUhMNEBMChbVERGkwwFhucNTiIbouuX9lg" data-entity-type="MINI_PROFILE">Jochem de Vries</a> showed us a range of samples made from fermented grains.

The new, food-grade ingredient is ready to replace palm oil (or any other tropical oil).

NoPalm Ingredients typically works with sidestreams like potato peels or discarded vegetables, circulating the same waste material that producers generate.

Thanks to Jochem and the rest of the team, that 40% share of the vegetable oil supply will quickly evaporate. And tropical forests can flourish

#Changemaker: Stop facepalming at palm oil, start using fermented alternatives

Sneeze, sniffle, blow your nose, repeat!

During these winter months, this is the routine of millions of people a day.



Nasal sprays can help us find relief by spraying the medication directly into our stuffy nose to relieve congestion and symptoms of cold or sinus infections. The only flaw in nasal sprays is that they contain components such as metal parts that make them hard to recycle.

Aptar Pharma, part of <a href="https://www.aptar.com/" target="_blank" rel="noopener">Aptar</a> Group, aware of the problem, has been working on improving the waste generated by nasal sprays.

That’s why they developed APF Futurity, the first metal-free nasal spray pump produced from polyolefin materials, making it highly recyclable (&gt; 90% – 95%).

APF Futurity reduces the need to separate components in recycling streams and supports a higher quality of recyclates. It was great to see Aptar green solutions at <a href="https://www.pharmapackeurope.com/en/home.html" target="_blank" rel="noopener">Pharmapack</a> in Paris.

#Changemaker: the first, highly recyclable metal-free nasal spray pump

I’m high in fiber, proteins, and minerals. What are your superpowers?

Lentils are one of the oldest crops ever, and you’ll be surprised how versatile this humble legume can be. They are higher in proteins than beef and have other essential nutrients. That’s why they are the new "old" superhero or, more accurately, superfood.



Martin Jager and Cassandra Winter know it well. Martin and Cassandra are the founder of <a href="https://www.easyvegan.at/en/easyvegan-is-loved-by-everyone/" target="_blank" rel="noopener">EasyVegan</a>, ready-made frozen products relying on the power of lentils.

The Making.com team met them at Free From Amsterdam 2022 where Cassandra shared how everything started. Cassandra is a <em>burger lover</em> but wanted to create something tastier than the tofu and veggie burgers already on the market. So after many experiments in the kitchen with lentils, she found the right combination for a burger that - we assure you - is a wonderful explosion of flavors. So she bought a sales trailer and traveled through Austria and Bavaria, selling her vegan products at city festivals, culinary events, sporting events and concerts. EasyVegan was then founded in April 2017 with the life partner Martin to make the lentil products accessible to a broad mass.

EasyVegan products such as lentil sliders, lentil sticks, lentil balls, and lentil patties are sustainable, purely natural, lactose-free, gluten-free, GMO-free, preservative-free, and palm oil-free products. Moreover, they are SUPER tasty!

<a href="https://making-tst.imgix.net/2022/11/WhatsApp-Image-2022-11-23-at-10.55.28-3.jpeg"><img class=" wp-image-60450 aligncenter" src="https://making-tst.imgix.net/2022/11/WhatsApp-Image-2022-11-23-at-10.55.28-3-225x300.jpeg" alt="" width="366" height="488" /></a>

&nbsp;

#Changemaker: The plant-based burger made of lentils you didn't know you needed!

When a dry, windless night follows a cold snap, growers know they can expect a layer of frost on their crops in the morning. But the real harm is caused beneath the surface.


Ice crystals rupture the cell walls inflicting permanent damage on the plants.

If only the warm air didn’t escape so quickly from the ground on nights like these.

We cannot change the laws of physics, but <a href="https://www.linkedin.com/company/grupospag/" data-attribute-index="0" data-entity-type="MINI_COMPANY">Grupo SPAG</a> found a way to amend them. The EOLE anfti-frost tower captures air from the upper layer and redistributes it downwards.
This thermal inversion mixes warm air back into the low-lying layer, preventing radiation frost to up to -6°C.

#Changemaker: There was a time when frost was just a fact of life

Each season has its own beauty… and its own fresh products!

This is the motto of the Polish company <a href="https://paulaingredients.com/en/" target="_blank" rel="noopener">PAULA Ingredients</a>, which completely relies on the seasonality of food products. In-season fruits and veggies are fresher, taste better, and have higher nutritional value than out-of-season food products.

The company produces dried natural food ingredients from fruit and vegetables.

Celery, parsley, beetroot, grenade, blueberry, papaya, you name it; PAULA Ingredients can dry it for you.

The company’s secret 🤐 is a unique vacuum drying process that preserves nutrients and textures, ensuring better taste, appearance, as well as natural and long-lasting color matching fresh fruit.

Thank you, Paula Ingredients. It was a pleasure meeting you at <a href="https://www.figlobal.com/fieurope/en/home.html" target="_blank" rel="noopener">Food Ingredients</a>.

#Changemaker: Trust nature. Paula ingredients, the company that produces dried fruits only from seasonal products

<span style="font-weight: 400;">Is this yogurt, smoothie, or kombucha? It’s <a href="https://spoothie.fi/en/" target="_blank" rel="noopener">Spoothie</a>!</span>



<span style="font-weight: 400;">Spoothie is a fermented buckwheat product that has a consistency between smoothie and yogurt; it is too watery to be yogurt, but it is too thick for a drink. Spoothie has a sticky texture and tangy flavor, similar to kombucha, created from fermentation.</span>

<span style="font-weight: 400;">A Finnish company, Spoothie, invented this totally new type of product out of excess buckwheat flour. The company was aware of the environmental impact of food waste, so they developed a new product that could use the leftover buckwheat. </span>

<span style="font-weight: 400;">This brand-new product is hence not only sustainable but also healthy and nutritious. Spoothie </span><span style="font-weight: 400;">is gluten-free, dairy-free, vegan, and rich in antioxidants and dietary fiber. This innovative product won the Product of the Year award from <a href="https://amsterdam.freefromfoodexpo.com/" target="_blank" rel="noopener">FreeFrom</a> Barcelona 2022. </span>

<span style="font-weight: 400;">For your gut and for the environment, it is time to try Spoothie!</span>

#Changemaker: Try this spoonful of fermented buckwheat snack!

Due to their healthy properties, the market of blueberries has expanded rapidly over the past year and their popularity has no sign of stopping.

Blueberries, like other fruits, need the right climate and soil to grow. They love the winter season as they are cold-hardy, being native to North America, and prefer acidic soils.



But wouldn't it be nice if producers were able to grow blueberries in countries that don’t have the clime conditions or soil properties?

We met <a href="https://www.linkedin.com/company/projar-es/" data-attribute-index="3" data-entity-type="MINI_COMPANY">Projar</a>, a company that produces artificial substrates that mimic soil properties to grow any type of vegetable or fruit in any type of climate.

They produce coir fiber, one of the most important soilless growing substrates on the planet, from the coconut husks that are ground, aged, dried and sieved.

The hydroponic technology can be applied to the blueberry plants in two ways: soilless production in coir bags or pots filled with substrate designed to match the plant’s needs.

#Changemaker: When soil is a scarce resource, go soilless

<span style="font-weight: 400;">Have you ever heard of white chlorella?</span>

<span style="font-weight: 400;">Chlorella is often known for its high nutritional value and its iconic signature color -  green!</span>

<span style="font-weight: 400;">Chlorophyll in the algae causes chlorella’s distinctive green color, and this element is also the cause of marine taste and acidic flavor.</span>

<span style="font-weight: 400;"><a href="https://www.aliga.dk/" target="_blank" rel="noopener">Aliga</a> decided to remove this green color. </span><span style="font-weight: 400;">By removing Chlorofyl from Chlorella Sorokiniana, Aliga developed </span><span style="font-weight: 400;">white chlorella, which has</span><span style="font-weight: 400;"> high protein and amino acids content. </span>

<span style="font-weight: 400;">The white color and absence of fishy flavor allow the white chlorella to be used in many diverse food and supplement applications. This</span><span style="font-weight: 400;"> tasteless and odorless ingredient can go directly into recipe mixes without the need for masking agents.</span>

<span style="font-weight: 400;">Try this healthy and high-protein white chlorella for your food and supplement!</span>

#Changemaker: white chlorella as your next protein source!

Changemaker Stories 

Making.com is all about you. Because makers like you make the world go round. You make things better, smarter, cleaner, and greener.

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Changemaker Stories

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#Changemaker: A divine alternative to synthetic preservatives

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