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Beyond Italy: Milling MEA Honoring Pasta Month
When was the last time you ate pasta?
Chances are, it wasn’t too long ago. As October 2025 draws to a close, marking the end of the global observance of World Pasta Month, it offers a timely moment to reflect on pasta’s enduring influence on the food industry. Valued at approximately USD 23.5 billion in 2024, the global pasta market continues to expand, driven by growing consumer demand for affordable, nutritious, and shelfstable foods. When broader categories such as noodles are included, the figure rises to nearly USD 87 billion, underscoring pasta’s significance as both a cultural staple and an economic powerhouse.
This year’s World Pasta Day celebrations brought together pasta enthusiasts, manufacturers, and industry experts in Istanbul, Turkey, from October 24 to 26, under the theme “From Tradition to the Future.” Hosted by the Turkish Pasta Manufacturers Association (TMSD) and the Pasta Producers and Manufacturers Association (MÜSAD), in collaboration with the International Pasta Organisation (IPO), the event highlighted pasta’s role as both a heritage food and a symbol of modern innovation. Turkey has emerged as one of the world’s leading pasta producers, with output surpassing 2 million tons annually and production capacity approaching 3 million tons per year.
For the milling and grains sector, pasta’s success story begins at the very foundation, wheat. In particular, durum wheat, the hard, amber-colored variety celebrated for its high protein and gluten content, remains the essential grain behind quality pasta. As global demand rises, so too does the need for premium semolina, the coarse flour milled from durum wheat. Millers worldwide are under increasing pressure to secure high-quality grain supplies and refine their processing efficiencies to keep pace with evolving consumer preferences.
Across Africa, pasta’s growing appeal is reshaping consumption patterns and milling priorities. Tunisia remains a strong player on the pasta map, not only ranking among the world’s top consumers but also serving as a notable producer. Meanwhile, Egypt and Morocco continue to expand their pasta production capacities, driven by urbanization and shifting dietary habits. In East Africa, countries such as Kenya, Tanzania, and Ethiopia are witnessing increased pasta consumption, particularly among middle-class households seeking convenient, quick-cooking meal options. For millers, this trend translates into rising demand for semolina-grade wheat and the need for strategic grain-sourcing to support local processing.
Parallel to the growth in wheat-based pasta, the industry continues to innovate, reflecting the evolving tastes and
nutritional expectations of today’s consumers. From traditional durum-based products, the market has expanded into wholegrain, pulse-based, fortified, and gluten-free variants. The increasing use of legume flours, such as lentil, chickpea, and pea, presents new opportunities for millers and ingredient processors, aligning pasta with rising trends in health, sustainability, and plant-based nutrition.
Ultimately, the evolution of pasta mirrors the broader journey of the global milling industry, deeply rooted in tradition yet constantly reshaped by innovation, consumer health priorities, and operational efficiency.
As we delve into this issue of Milling Middle East & Africa Magazine, let’s reflect on the spirit of innovation that continues to define our sector, where heritage grains meet modern technology to feed a changing world.
Have fun reading!
Martha Kuria Senior Editor, FW Africa Publications.
EVENTS CALENDAR
Gulfood Manufacturing Dubai 2025
November 4-6, 2025
Dubai, UAE www.gulfoodmanufacturing.com
AgroFood Summit 2025
November 19-21, 2025
Mersin, Türkiye www.agrofoodsummit.com
VIV MEA
November 25-27, 2025
Abu Dhabi, UAE www.vivmea.nl
IAOM MEA Conference & Expo
December 1-4, 2025
Jeddah, Saudi Arabia www.iaom-mea.com/Jeddah-2025
IAOM South Asia
December 7–9
New Delhi, India www.iaom.org/event/south-asia-conference-expo/
Grains World Conference & Expo 2025December 9-11, 2025
Dubai, UAE www.grainsworld.icfa.org.in
Africa Dairy Innovations Summit
February 25-27, 2026
Nairobi, Kenya www.africadairysummit.com
Africa Food Manufacturing Zambia
March 25-27, 2026
Lusaka, Zambia www.afmass.com/south
Africa Food Manufacturing Kenya & EA
July 15-17, 2026
Nairobi, Kenya www.afmass.com
IDMA Istanbul 2026
June 25- 27, 2026
Turkiye www.idma.com.tr
NEWS UPDATES
South
Africa
to import 1.74M tonnes of wheat in 2025/26
SOUTH AFRICA – South Africa is set to import approximately 1.74 million tonnes of wheat in the 2025/26 marketing year (MY), starting October 3, to meet nearly half of its annual consumption needs, according to agricultural trade reports. South Africa is a net wheat importer, and 3 October marked the first week of the new 2025-26 marketing year. The country has already imported 20,362 tonnes this season, with Australia (52%), Lithuania (43%), and Poland (5%) as the primary suppliers.
The projected import volume marks a slight decline from the 1.83 million tonnes imported in 2024/25, driven by a modest uptick in domestic wheat production, forecast at 2.03 million
INVESTMENTS
tonnes. However, this falls well short of the nation’s estimated 3.8 million tonnes of annual wheat consumption, highlighting South Africa’s ongoing reliance on foreign wheat to feed its population. South Africa’s wheat imports have surged since the 2003/04 MY, when they crossed the one-million-tonne threshold, up from an average of 458,000 tonnes annually before then.
The increase stems from high domestic demand and a steady decline in wheat-planted areas, which have remained below one million hectares since 1997/98. Low profitability and challenging climatic conditions, particularly in the Free State, have driven this trend.
Following the deregulation of agricultural markets, South African farmers have faced stiff global competition, with only a few regions, like the Western Cape and irrigated zones in the Northern Cape, Free State, Limpopo, and North West, remaining viable for high-quality wheat production. Despite these challenges, wheat yields have improved significantly, rising from below 2 tonnes per hectare in 1997/98 to 3.8 tonnes per hectare in 2024/25, thanks to advancements in farming techniques. With domestic production unable to keep pace with demand, South Africa’s reliance on imports underscores the need for strategic agricultural planning.
Nissin Foods invests US$38M to launch noodle production facility in Turkey
TURKEY – Japanese instant noodle giant Nissin Foods Holdings has officially launched a local production facility in Turkey, marking a strategic re-entry into the region and a bold step toward expanding its global footprint. The company is investing ₺1.59 billion (US$38.1 million) to establish a subsidiary dedicated to noodle manufacturing, reinforcing its commitment to international growth. The facility, located in Sakarya province, was acquired from Turkish pasta manufacturer Oba Makarnacılık Sanayi ve Ticaret.
The deal includes the plant, production equipment, and fixed assets, enabling Nissin to begin operations swiftly and scale up production of its popular Soba and Cup Noodles brands for the Turkish market and beyond. In a statement released on October 1, 2025, Nissin Foods President and CEO Koki Ando described the move as a “strategic re-entry” into Turkey, citing robust growth opportunities in the region. The company aims to boost instant noodle sales domestically while using Turkey as a springboard to expand into Central Asia, the Middle East, and North Africa.
This initiative aligns with Nissin’s mid-to-long-term strategy through 2030, which aims to generate 45% of core operating profit from overseas markets. Having already achieved this milestone, the company is now focused on deepening its
international presence and diversifying its revenue streams. The Turkey expansion follows recent international moves, including acquisitions in Australia (ABC Pastry) and South Korea (Gaemi Food), signaling Nissin’s aggressive push into new markets and product categories.
Having already achieved this milestone, the company is now focused on deepening its international presence and diversifying its revenue streams. For the fiscal year ending March 31, 2025, Nissin Foods reported ¥776.5 billion (US$5.2 billion) in global sales, a 6% increase year-on-year. Japan contributed ¥482 billion (US$3.21M), while the Americas and other regions added ¥168.6 billion (US$1.12M) and ¥126 billion (US$840M), respectively.
EVENTS
Italy to showcase industrial strength at Gulfood Manufacturing 2025
UAE - Italy is poised to demonstrate its industrial and technological prowess at Gulfood Manufacturing 2025, scheduled for November 4–6 at the Dubai World Trade Centre. This event underscores Italy's dominant position in supplying high-performance packaging and food-processing machinery to the Gulf region.
Recent trade figures reveal that Italian machinery exports to the United Arab Emirates (UAE) totaled €161 million (US$172 million) by July 2025, driven by the Gulf's increasing appetite for Italian innovation, precision, and reliability. Italy commands the UAE market in both sectors: packaging machinery exports reached €53.7 million (US$57.4 million), up 58.3% yearon-year, securing a 34.7% market share. Food and beverage processing machinery exports surged 87.5% to €107.3 million (US$114.5 million), capturing a 35.4% share. This robust growth emphasizes Italy's pivotal role as a strategic partner in the UAE's manufacturing evolution, bolstering food security, technological advancement, and supply chain resilience.
At the event, 252 Italian companies will form one of the largest international delegations. The Italian Trade Agency (ITA), in partnership with UCIMA (Italian Packaging Machinery Manufacturers Association) and the Italian Ministry of Foreign Affairs and International Cooperation, will lead the initiative through a dedicated Italian Lounge. This hub will facilitate connections between regional manufacturers, distributors, and investors with leading Italian suppliers, showcasing advanced solutions for production efficiency, sustainability, and digital transformation in food and beverage systems.
“Italy’s participation at Gulfood Manufacturing marks more than a trade milestone; it embodies the deep industrial partnership between our nations. Italian technology perfectly aligns with the UAE’s pursuit of innovation, sustainability, and high-performance manufacturing,” said Lorenzo Fanara, Ambassador of Italy to the UAE. Valerio Soldani, Trade Commissioner at the Italian Trade Agency in Dubai, stated that the Gulf is undergoing a manufacturing transformation, with Italian engineering at its core.
APPOINTMENTS
Cereal Millers Association appoints Beju Shah as new Chairman
Kenya - The Cereal Millers Association (CMA), a pivotal organization representing Kenya’s grain milling industry, has appointed Beju Shah as its new Chairman following the successful 2025 Annual General Meeting held in Nairobi. This leadership transition highlights the association’s ongoing commitment to advancing the sector’s interests while prioritizing food safety and nutrition for Kenyan consumers. Representing over 40 millers who process more than two million metric tons of grains annually, the CMA focuses on policy advocacy, quality assurance, and sustainable practices within the agricultural value chain.
According to the association, the meeting drew an impressive attendance of nearly 90 percent of members, reflecting the CMA’s strong unity and engagement. Attendees reviewed a comprehensive report on the association’s achievements during the 2023–2024 period, which included securing more than KES 2.4 billion (US$18.6M) in savings for members through targeted advocacy efforts on levies and taxes, in partnership with key regulatory bodies such as the National Biosafety Authority, Kenya Plant Health Inspectorate Service, and Agriculture and Food Authority.
A key outcome of the AGM was the election of a new board, comprising experienced professionals from various regions. Beju Shah assumes the chairmanship, supported by Abdulgani Pasta as Vice Chairman, Suad Abubaker as Secretary, and Vikesh Shah as Treasurer. Regional leadership includes Sharuq Sokwalla for the Southern Chapter, James Nyutu for the Nairobi Chapter, Evans Killi for the Western Chapter, and Hiten Shah for the Central Chapter. The board is further strengthened by Fadhil Haji as Affiliate Member, Mohamed Islam in the IPC role, and Paloma Fernandes continuing as CEO.
Beju Shah, formerly the Vice Chairman since July 2024 and prior Treasurer, brings substantial expertise from his position as Executive Chairman of Spice World Limited, a leading entity in Kenya’s food processing landscape.
South Sudan debuts locally produced Hayba Flour brand
SOUTH SUDAN – Prestige Millers Limited (PML), a South Sudanese-owned food processing company, has officially launched Hayba Flour, marking the introduction of South Sudan’s first domestically manufactured flour brand.The product line, featuring fortified maize, wheat, and sorghum varieties, aims to deliver high-quality, nutritious staples that blend tradition with modern processing standards.
With a daily production capacity of 500 metric tons of maize flour, equivalent to 10,000 × 50kg bags, 100 metric tons of wheat flour, around 2,000 × 50kg bags, and 50 metric tons of sorghum, approximately 1,000 × 50kg bags, the launch marks a significant step in promoting local production, food self-sufficiency, and rural economic empowerment in South Sudan.
Speaking at the event, Governor Emmanuel highlighted the government’s commitment to boosting local industries and improving infrastructure in underserved communities. “By supporting local production like Hayba, we are not only improving our economy but also enhancing food security and reducing our dependence on imports,” he said. Minister of Trade and Industry, Hon. Stephen Lado Onesimo, stressed the need for investment in agriculture, which is the backbone of Central Equatoria’s economy. “Eighty-three percent of our population lives in rural areas and depends on agriculture. Companies like Prestige Millers must continue adding value to raw materials like maize and sorghum, creating jobs and sustainable livelihoods,” he said.
On her part, Sarah Atoj Nyok, Managing Director of Prestige Millers Limited, spoke passionately about the company’s vision and mission. “We founded Prestige Millers with a deep desire to serve our people. Our goal is to close the gap between farmers and families by building a resilient, local supply chain,” she said. Sarah described Hayba Food Products as a symbol of hope and growth for South Sudan, driven by values such as integrity, community-centered progress, innovation, and collaboration.
Zambia
commissions US$110M
glucose, starch plant
ZAMBIA – Zambia has commissioned its first Glucose and Starch Plant under Kingsworth Group Limited (KGL), a subsidiary of Trade Kings Group, on October 22, 2025, at the Lusaka Multi-Facility Economic Zone. Officially launched by President Hakainde Hichilema, the US$110 million facility marks a pivotal milestone in the nation’s industrialization and economic transformation, emphasizing value addition, job creation, and reduced dependence on imports.
President Hichilema hailed the project as a testament to Zambia’s shift from a consumption-driven to a production and export-oriented economy. “This is a national milestone in our quest for industrialization and value addition to our economic growth. We are matching the talk with action, walking the talk,” he declared.
The KGL plant, developed in two phases with US$60 million for phase one and US$50 million for phase two, positions Zambia as Africa’s third producer of glucose and starch, following Egypt and South Africa. It will produce starch, glucose, maltodextrin, and animal feed by-products, serving the food, beverage, and manufacturing industries while sourcing 126,000 tonnes of maize annually from local farmers, thus strengthening the agricultural value chain. The facility is expected to create over 1,000 direct jobs.
Mr. Phil Daka, Trade Kings Group Executive Director for Corporate Affairs, described the plant as a defining step toward economic self-reliance. The plant is projected to save over US$30 million annually in import costs and generate up to US$150 million in export revenue, bolstering exchange rate stability and economic resilience. Commending Trade Kings Group, President Hichilema noted that their investments in Zambia’s industrial sector now exceed US$1 billion, supporting over 17,500 jobs nationwide. He reaffirmed the government’s commitment to fostering a stable investment environment through measures to stabilize inflation, maintain a predictable exchange rate, and eliminate bureaucratic obstacles.
Al Ain Mills to build new milling facility in Abu Dhabi
UAE – Al Ain Mills, part of the Al Hazaa Investment Group, has announced a strategic partnership with Ethmar International Holding (EIH) and the Abu Dhabi Investment Office (ADIO) to establish a new milling facility in Abu Dhabi. The project, announced on October 23, aims to strengthen the United Arab Emirates’ position as a regional agri-food hub and bolster national food security.
According to the partners, the new facility will significantly expand Al Ain Mills’ commercial and production footprint, adding to the UAE’s grain processing capabilities and advancing the Emirate’s goal of becoming a center for sustainable food production. “Al Ain Mills and EIH share a commitment to further advancing the UAE’s food security agenda and supporting Abu Dhabi’s strategic vision to establish the Emirate as a leading regional hub for sustainable food production and processing,” the companies said in a joint statement. The new milling facility aligns with the UAE’s ongoing efforts to localize food manufacturing, strengthen supply chain resilience, and promote innovation in grain processing, key steps toward achieving long-term food security and economic sustainability.
Founded in 2010, Al Ain Mills is among the UAE’s leading grain milling companies, producing high-quality wheat flour, wheat bran, and semolina products for both domestic and
international markets. The company has been expanding its reach in recent years to meet the UAE’s growing demand for staple foods, particularly as the country seeks to reduce its reliance on imported food products.
The Abu Dhabi Investment Office (ADIO), which facilitates private sector investments into the Emirate, has been actively supporting food and agriculture ventures as part of its agritech and food security programs. Through initiatives such as the AgriFood Growth & Water Abundance (AGWA) cluster, ADIO continues to attract global agribusiness players to enhance the UAE’s self-sufficiency in food production.
Global wheat market hits five-year low amid abundant supplies
GLOBAL – Chicago wheat futures plummeted to a five-year low on Tuesday, October 21, driven by escalating concerns over abundant global supplies fueled by robust exports from Russia, the world’s leading wheat shipper. The most-active December wheat contract on the Chicago Board of Trade (CBOT) declined 0.6% to US$5.0416 per bushel by mid-morning GMT, after briefly touching its lowest level since August 2020 at US$4.933/4 a bushel. This downturn extended to soybeans and corn, as ongoing U.S. harvest pressures compounded uncertainties surrounding potential U.S.-China trade resolutions.
The developments underscore a broader trend of ample production worldwide, even as geopolitical tensions and weather anomalies introduce volatility. Soybean futures for November eased 0.4% to US$10.3564 per bushel, while December corn futures slipped 0.1% to US$4.2218 per bushel. These levels reflect a continuation of multi-year declines, with wheat prices down approximately 13.3% year-over-year and corn holding steady but vulnerable to further erosion.
Russia’s wheat sector remains a pivotal force in the current market dynamics. Consultants Sovecon recently revised their 2025 production estimate upward to 87.8 million metric tons, up from 87.2 million tons, citing record yields in Siberia. However, recent data reveals a more tempered outlook for exports, with shipments projected to total 42 million tons in the 2024-25 marketing year (July-June), a 24.3% decline from the prior year due to tighter domestic stocks and governmentimposed quotas. Weekly exports from Black Sea ports reached 732,000 tons in early August, but have since moderated amid logistical constraints and a stronger ruble. Despite these curbs, the influx of Russian wheat has contributed to a global production forecast of 809.7 million tons for 2025, a 1.3% increase from 2024 and sufficient to meet rising demand while drawing down stocks to 310 million tons by mid-2026.
SWITZERLAND – Bühler, the Swiss-based technology provider for the food and feed industries, has unveiled the Kubex 5 pellet mill, its latest innovation in feed processing equipment. Developed jointly by Bühler Changzhou in China and the company’s headquarters in Switzerland, the Kubex 5 marks a significant step forward in pelletizing technology, offering feed producers enhanced performance, energy efficiency, and intelligent automation.
The machine, designed to serve diverse markets including poultry, swine, aquaculture, ruminants, and even biomass, features a flexible capacity range from 15 to 60 tons per hour. Bühler says it is engineered for round-the-clock production with minimal downtime, positioning it as a durable solution for the world’s fast-growing feed industry. “Whether you’re producing feed, biomass, or speciality pellets, the Kubex 5 Series delivers consistent results and smarter control, helping you increase profitability and sustainability,” the company noted.
At the heart of the Kubex 5 is a highly efficient gear drive system, paired with an advanced pelleting chamber, which enables high throughput with the lowest energy consumption in its class. The design includes the largest roller within the same die size, ensuring superior output even under demanding production conditions.With reinforced parts and simplified design, the Kubex 5 is built for continuous 24/7 operation, giving producers the reliability they need to meet market demand.
Beyond mechanical improvements, the Kubex 5 introduces advanced digital solutions for smarter feed milling. Bühler’s PelletingPro stabilises pellet quality, while Pelleting Essential offers real-time dashboards for monitoring performance from mobile devices.A standout feature is the dynamic roller gap adjustment system, which automatically adapts roller spacing during production based on speed and motor current signals. This innovation helps prevent roller slippage and blockages while optimising pellet quality in real time.
INVESTMENTS
Alapala commissions advanced 200 TPD flour mill in Mozambique
MOZAMBIQUE – Alapala International Inc., one of the world’s leading companies in grain milling technologies, has successfully completed the commissioning of a 200 tons per day flour mill project in Mozambique. The project integrates state-of-the-art milling equipment, advanced automation systems, and energy-efficient technologies, providing high yield and consistent flour quality for both industrial and consumer markets. “This new mill represents a milestone in the development of Mozambique’s milling industry. It not only supports local grain processing but also contributes to the region’s sustainable food production goals,” said Gorkem Alapala, Chief Executive Officer of Alapala Holding Inc. According to him, the culmination of this endeavor solidifies Alapala’s preeminent position in the international flour milling domain and underscores its dedication to pioneering technology-oriented solutions for food production, with a particular emphasis on the African continent.
With more than 70 years of expertise, Alapala stands as a globally acclaimed supplier of comprehensive turnkey solutions for flour, feed, and maize milling operations.
The company has realized over 1,000 projects in excess of 120 countries, continually establishing benchmarks in the industry through its innovative technologies, engineering proficiency, and steadfast adherence to quality standards. In 2024, Alapala successfully delivered 23 turnkey projects spanning 14 countries across five continents, further expanding its international footprint.
Recently, the milling equipment supplier further announced the successful completion and commissioning of its 14th flour mill project in Mongolia, a 250-ton-per-day turnkey facility for Mill House LLC. The new installation marks a significant step in Alapala’s ongoing collaboration with the Mongolian milling industry and its broader expansion across Asia. The newly commissioned plant features state-of-the-art milling and automation technologies tailored to meet Mongolia’s unique environmental conditions. Engineered for superior flour quality, energy efficiency, and operational reliability, the facility underscores Mongolia’s growing investment in modern, self-sufficient food processing infrastructure.
Roff unveils cassava hammer mill system
SOUTH AFRICA – Roff milling, one of Africa’s foremost manufacturers of compact and commercial milling equipment, has launched its new Cassava Hammer Mill System, a turnkey milling solution designed to process dried cassava roots into fine flour efficiently and affordably. With a processing capacity of 500–750 kilograms per hour, the system is tailored to empower entrepreneurs, cooperatives, and millers seeking to expand into cassava flour production, a growing opportunity across Africa’s agro-processing landscape.“With this new system, we’re giving African entrepreneurs a simple, robust, and profitable way to process cassava locally. It’s built with the same reliability and efficiency that have made our maize mills successful across the continent, but adapted to cassava’s unique processing needs,” said Charl Marais, Managing Director at Roff milling.
Founded in 1991, Roff Industries is headquartered in Kroonstad, South Africa, and serves millers across SubSaharan Africa. Its product portfolio spans compact maize and cassava mills, crushers, grain cleaners, and turnkey systems designed for ease of use, scalability, and profitability. “Our mission has always been to support Africa’s journey from raw production to value-added manufacturing. This cassava system is another step towards that goal, creating local jobs, supporting farmers, and strengthening food security,” Marais
INVESTMENTS
said.
According to the company, the Roff Cassava Hammer Mill System integrates every stage of the milling process in a compact 9m x 4m footprint. The setup includes the LBX 122 Lump Breaker for pre-crushing dried cassava roots, the SHM 845 Hammer Mill for fine milling, a pneumatic conveying and cyclone system for dust-free flour collection, and a fully integrated control panel for process management. Designed and manufactured in South Africa, the system is supported through Roff’s headquarters in Kroonstad and its new branch in Kitwe, Zambia, ensuring technical assistance and spare parts availability across the region.
ADM advances quality capabilities with opening of new central milling laboratory
USA - ADM (Archer Daniels Midland), a global leader in human and animal nutrition, has officially opened its new Central Milling Laboratory at the ADM Specialty Manufacturing Facility in Decatur, Illinois. This cutting-edge facility is designed to enhance quality assurance and performance testing across ADM’s flour production network, supporting 31 milling sites throughout North America. The lab opening was marked by a ribbon-cutting ceremony on October 14, 2025.
This state-of-the-art Central Milling Laboratory is equipped with advanced testing technologies and analytical tools that allow the company to mill, analyze, and bake wheat to provide accurate insights into flour performance under real-world baking conditions. The lab bakes approximately 30 loaves of bread daily, enabling ADM to evaluate flour quality and make decisions that ensure the highest standards for its customers.
Located near ADM’s North American headquarters, the new facility serves as a critical link in the company’s quality assurance and innovation efforts. It supports collaboration with ADM’s Research & Development, Creation, Design and Development teams, and currently aids 31 ADM facilities across North America in maintaining consistent quality. Tedd Kruse, President of Milling & Baking Solutions at ADM,
emphasised the facility’s role in strengthening ADM’s quality testing capabilities and its importance as an investment in the Decatur community. He noted that the lab helps ADM meet evolving market needs and accelerate innovation throughout its milling network. Kruse highlighted that the lab is a prime example of ADM’s mission to unlock the power of nature to enrich the quality of life.
The laboratory’s ability to conduct real-time testing and baking trials allows ADM to precisely assess how wheat and flour will perform for manufacturers and consumers. This enhances ADM’s capacity to ensure the consistent supply of high-quality wheat and flour products across its global operations.
Connecting the
Industry Giants to Converge in Jeddah for IAOM MEA 2025 Grain Chain
For over three decades, the International Association of Operative Millers (IAOM) Middle East and Africa (MEA) has served as the region's premier platform for professionals in the flour, feed, and grain processing industries. This annual event unites millers, grain traders, ingredient suppliers, equipment manufacturers, and technical experts to share knowledge and uncover innovations that are transforming the global food system. In 2025, the IAOM MEA Conference and Expo will celebrate its 35th edition in Jeddah, Saudi Arabia, marking the first occasion the gathering will take place in the Kingdom. Set against the backdrop of Vision 2030, which positions Saudi Arabia as a pivotal hub for food trade, logistics, and manufacturing, the conference is scheduled for December 1–4 at the Jeddah Hilton, promising to amplify the nation's growing influence in these sectors.
A GLOBAL GATHERING FOR THE MILLING COMMUNITY
This milestone edition is poised to be among the most vibrant to date, drawing over 50 exhibitors and sponsors from around the globe. The expo will present a wide array of cutting-edge technologies, encompassing milling machinery, grain handling and storage solutions, specialized ingredients, advanced analytics, and digital innovations.
EQUIPMENT AND MACHINERY
In the equipment domain, prominent names such as Switzerland's Bühler Group, China's Pingle Group, Italy's Omas Industries, Türkiye's Alapala, and Tanis Milling will showcase breakthroughs in automation, energy efficiency, and process optimization, reflecting the industry's push toward more sustainable, streamlined operations.
GRAIN HANDLING AND STORAGE INNOVATIONS
Complementing these advancements, the grain handling and storage category will spotlight expertise from Germany's Neuero Industrietechnik and Australia's CBH Group, renowned for their sophisticated port logistics, silo systems, and postharvest management technologies. Local and regional
contributors, including Saudi Arabia's First Mills, Modern Mills, and Feedco, will illustrate the Kingdom's advancing milling infrastructure, underscoring its ambitions for enhanced production capacity and food security.
INGREDIENTS, ADDITIVES, AND QUALITY CONTROL
Meanwhile, in ingredients and additives, leaders like Germany's Mühlenchemie GmbH & Co. KG, Switzerland's Sefar, Lebanon's Crownzym, and UFC will emphasize flour enhancement, specialty enzymes, and filtration methods that elevate product quality. The quality control and analytics segment will feature the United States' PerkinElmer, with its state-of-the-art laboratory systems designed for precise flour and grain testing.
GLOBAL GRAIN TRADERS
Adding depth to the event, international grain traders and market analysts—such as ME Solaris Commodities, U.S. Wheat Associates, France's Intercéréales and InVivo, the United States' The Andersons, and the UAE's Al Ghurair—will reinforce IAOM MEA's essential function as a connector between producers, processors, and global commodity networks, fostering collaborations that span continents.
A FOUR-DAY PROGRAM OF KNOWLEDGE EXCHANGE AND INNOVATION
The event will feature a four-day conference program focused
on knowledge sharing and innovation, bringing together industry leaders to discuss emerging opportunities, tackle current challenges, and explore the technologies transforming the future of the grain and milling sector. A keynote address by Dr. Ian Roberts, Chief Technology Officer of Bühler Group, will explore the business challenges and opportunities in the food system transition, delving into themes of sustainability, technological innovation, and shifting consumer preferences that are redefining global food landscapes.
Building on this foundation, a panel discussion moderated by Dan Basse of AgResource Co. will examine industry collaboration and market synergies, highlighting strategies for enhanced partnerships across the value chain. Sessions will then pivot to diversification beyond traditional wheat flour, offering insights into opportunities for millers in pulses and proteins, presented by experts from Hosokawa Alpine and Bühler Group. Quality control and baking will take center stage in subsequent discussions, where specialists from Mühlenchemie GmbH, Crownzym, and AIT Ingredients will address flour functionality and predictive analytics to optimize baking outcomes.
Innovation remains a recurring focus, with multiple segments dedicated to the latest in milling technology, covering advancements in pest control, roller technologies, fine grinding for feed milling, and process optimization for animal nutrition. These will feature contributions from First Mills, FrigorTec
GmbH, Fundiciones Balaguer, Bühler Group, and others.
Further enriching the dialogue, analyses of global grain market trends will provide perspectives from Intercéréales, Copenhagen Merchants, U.S. Wheat Associates, and CBH Group, equipping attendees with data-driven insights into supply dynamics and trade forecasts. The conference will culminate in additional showcases of emerging technologies, including developments in roller mills, bagging systems, and grain sampling from IMAS, Premier Tech Systems, TPLG, and Omas Industries. Closing remarks by Ali Habaj will wrap up the event, accompanied by the announcement of the 2026 host country.
AWARDS AND RECOGNITION
Among the key highlights will be the much-anticipated awards, recognition, and special sessions to celebrate innovation, leadership, and excellence in the milling and grain industries. The conference will host the official presentation of the IAOM MEA Regional Leader Award and the Miller of the Year Award, two honors that have become symbols of distinction within the milling community. Past recipients have included millers, corporate executives, and technical innovators who have fostered collaboration, championed sustainability, and strengthened regional industry standards.
For more information, visit https://iaom-mea.com/ Jeddah-2025/ MMEA
Maize Degerming
The Cornerstone of Quality and Efficiency in Modern Maize Milling
BY MARTHA KURIA
Maize, also known as corn, is a staple crop with countless applications in food, feed, and industrial products. One of the critical steps in maize processing is the recovery of maize germ and other fractions, which is achieved through tempering and degerming.
Degerming is the process of separating the germ (the part of the maize kernel rich in oil and nutrients) from the endosperm (the starchy part of the kernel). This step is critical for producing high-quality maize products with reduced fat content and improved shelf life. As consumer demands increasingly favor refined, safe, and shelf-stable maize products, effective degerming has become integral to quality assurance. In regions such as Africa, Asia, and Latin America, where maize constitutes a dietary staple, investments in advanced degerming technologies are enabling millers to enhance competitiveness, minimize waste, and bolster food security.
HISTORICAL EVOLUTION OF MAIZE DEGERMING
The development of maize degerming traces back to the early twentieth century in the United States, where the Beall Improvement Company introduced the first mechanical degerminator around 1901. Designed primarily for producing hominy grits, this device featured a conical rotor-stator configuration that laid the groundwork for future innovations. Operating at approximately 800 revolutions per minute, it effectively isolated the germ and bran from the endosperm, though it frequently caused excessive breakage of the endosperm, thereby diminishing overall yield.
As maize consumption expanded worldwide, the demand for enhanced degerming systems grew. By the 1960s, the
technology had extended to South Africa, driven by rising needs for low-fat, low-fiber maize meal, commonly referred to as "Super Maize Meal." Mills began integrating Beall-type degerminators with roller mills to yield cleaner, whiter products with reduced oil content. Subsequent refinements, including lower-speed rotors, smoother stator designs, and adjustable screens, were implemented to reduce endosperm damage. These improvements culminated in more efficient, standalone degerming systems by the 1970s. Presently, degerming has progressed from a rudimentary mechanical procedure to a sophisticated operation that is central to the quality, efficiency, and profitability of maize milling.
UNDERSTANDING THE DEGERMING PROCESS
Degerming generally occurs following the cleaning and conditioning of maize kernels. Conditioning, or tempering, entails the addition of controlled moisture to the kernels, followed by a resting period, typically 10 to 30 minutes, to allow penetration into the pericarp. This process weakens the bonds between the germ, bran, and endosperm, facilitating more accurate mechanical separation.
MAIZE DEGERMING THEORY
After tempering, the maize undergoes cracking via mechanical impact or roller systems, which fragments the kernel and exposes the germ for subsequent separation. The cracked material then proceeds through sieves, aspirators, and gravity separators, leveraging variations in particle size, density, and aerodynamic characteristics. The lighter, oilrich germ is isolated from the denser endosperm. Additional purification methods, such as flotation or air classification, may be applied to refine germ purity prior to oil extraction. The degermed endosperm is then milled and sorted into end products like maize meal, grits, or flour, aligned with market specifications.
THE CRITICAL ROLE OF DEGERMING IN MILLING OPERATIONS
In maize milling, degerming serves multiple strategic purposes that directly affect product performance and business profitability. The germ of the maize kernel contains about 30–40% oil and numerous nutrients, which, while valuable, are prone to rancidity when left in the meal. By efficiently removing the germ, millers produce low-fat maize products that are more stable during storage and distribution. This improvement in shelf-life reduces the need for chemical preservatives or refrigeration, thereby lowering costs and enabling millers to serve markets where distribution networks are less developed.
THROUGH EFFECTIVE DEGERMING, MILLERS CAN DIVERSIFY THEIR REVENUE STREAMS, ADDING ECONOMIC RESILIENCE TO THEIR OPERATIONS
Moreover, degerming allows for the recovery of germ as a high-value by-product. The germ fraction is rich in oil, protein, and micronutrients, and can be sold to oil-extraction plants for the production of maize germ oil, a premium edible oil known for its nutritional and oxidative stability. The bran and tipcap fractions, on the other hand, are used in animal feed or further processed into fiber-rich ingredients for human food products. Through effective degerming, millers can therefore diversify their revenue streams, adding economic resilience to their operations.
The process also contributes to food safety. Endosperm, which forms the bulk of maize meal, typically retains lower levels of toxins when properly separated from germ and bran. Recent studies have shown that tempering-degerming systems can reduce fumonisin levels in maize meal by up to 40%, helping processors meet strict export standards and consumer safety expectations. Thus, modern degerming not only improves quality and efficiency but also plays a vital role in ensuring food safety compliance in both domestic and export markets.
MODERN ADVANCES IN DEGERMING TECHNOLOGY
Today’s maize degerming systems represent a leap forward in both design and functionality. Modern equipment integrates mechanical precision, digital monitoring, and sustainability considerations to deliver superior product quality and efficiency. Below are key areas of innovation currently shaping industrial maize degerming, along with commercial systems that embody these advances.
VERTICAL, HORIZONTAL, AND HYBRID DEGERMINATORS
Modern degerminators are engineered for gentle yet efficient germ and bran removal, reducing kernel breakage and improving extraction yield. Bühler’s MHXM Degerminator and Satake’s VDG Series Vertical Degerminator are two leading examples of this progress. The Bühler MHXM, designed for dry milling, uses controlled impact and friction in a vertical rotor chamber to achieve uniform separation and maintain endosperm integrity. Similarly, Satake’s VDG model combines impact and abrasion under precise feed control, ensuring efficient degermination while producing a clean grits fraction.
Other suppliers like Roff Milling, Alapala (Degerminator Type DG Series) and Omas Industries (DGS Degerminator) have introduced machines featuring adjustable rotor speeds and air aspiration systems that minimize temperature buildup and product losses. These machines reflect how mechanical engineering advances, optimized rotor geometry, adjustable screens, and improved aspiration, are directly translating into better yield and lower waste in industrial milling operations.
DRY, WET, AND ENZYMATIC DEGERMING INNOVATIONS
While traditional wet degerming relies on soaking and grinding to soften the maize kernel, equipment suppliers are now refining both dry and enzymatic-assisted methods to balance sustainability and efficiency. Bühler’s DDM Degerminator is a prime example of an advanced dry degerming system, ideal for medium- and large-scale mills. It delivers a high recovery rate of germ and endosperm without steeping, significantly reducing water consumption.
For wet milling, Andritz Gouda’s Wet Degermination System incorporates controlled soaking and attrition milling stages, optimized for starch and oil recovery. It’s widely adopted in starch processing facilities.
Emerging enzymatic degerming technologies, while still under commercialization, are being integrated into wet milling lines by giant processors like Cargill and ADM, supported by research collaborations with equipment suppliers such as GEA Group. Studies show that enzymatic pretreatment can reduce steeping time by up to 50%, improving overall throughput and reducing sulphur dioxide use, a significant sustainability gain for starch manufacturers.
PROCESS CONTROL, SENSORS, AND AUTOMATION
Automation and digitalization have transformed degermination into a data-driven process. Advanced systems now monitor vibration, torque, throughput, and particle size in real time to adjust operational parameters automatically.
Bühler’s Insights Digital Platform, for instance, integrates with its MHXM degerminators to provide real-time analytics, optimizing performance and predictive maintenance scheduling. Likewise, Satake’s SmartMill System connects degermination and aspiration units to a central PLC control, automatically adjusting the feed rate and screen clearance based on kernel hardness and moisture. These sensorbased systems not only stabilize product quality but also cut energy use by avoiding over-processing. For processors targeting consistent grits and hominy feed quality, this level of automation ensures reproducibility and traceability, key advantages in today’s high-volume milling plants.
ENERGY, WATER, AND SUSTAINABILITY IMPROVEMENTS
Sustainability considerations are now a standard design factor in degerming technology. Energy-efficient motors, optimized airflow, and heat recovery systems are widely adopted to minimize operational costs and environmental impact. Omas Industries’ “ECO Degermination Line” incorporates frequencycontrolled drives and pneumatic recycling systems that lower specific energy consumption by up to 15%. Similarly, Alapala’s Smart Energy Control System installed across its DG Series Degerminators adjusts fan and motor speeds to align with throughput load, minimizing idle energy loss.
Wet milling plants adopting Andritz Wet Degerming Lines have achieved notable water reuse efficiencies, incorporating closed-loop systems that recover process water for conditioning and steeping. These advancements, combined with lower waste generation and improved germ recovery, directly translate to improved sustainability metrics and better margins from co-products such as maize oil and fiber.
INTEGRATION WITH FRACTIONATION AND VALUE CHAIN EFFICIENCY
Modern degermination units are no longer standalone machines but components of integrated processing systems. By connecting cleaning, conditioning, degerming, and fractionation stages, equipment manufacturers are enabling full-plant optimization. Bühler’s Corn Fractionation Line (CFL) exemplifies this trend. It links the MHXM Degerminator with aspiration, sifting, and oil recovery units to create a seamless process flow that maximizes starch and germ extraction. Satake’s Complete Corn Dry Milling System, similarly, includes the VDG Degerminator, VBF Bran Finisher, and advanced air classification for cleaner separations and improved oil recovery. These integrated systems enable processors to achieve higher value from every tonne of maize supporting diversified product lines for maize grits, flour, germ oil, and feed applications. MMEA
Oliver Newman on Explosion Protection in the Milling Industry Safety Should Be Not Reactive
Proactive
BY MARTHA KURIA
Combustible protection and dust explosions remain one of the least understood yet most devastating risks in the milling, grain, and food processing industries. Despite decades of industrial advancement, many facilities still overlook the dangers associated with handling fine powders such as flour, starch, and sugar dusts. Milling Middle East & Africa Magazine sat down with Oliver Newman, Regional Manager for Fire Detection and Explosion Protection Devices at Fike Corporation, to discuss the evolving awareness, technology, and regulatory landscape shaping explosion protection in the grain and milling sector.
With over sixteen years of experience at Fike, Newman brings both technical and field expertise to a subject that’s becoming increasingly vital to the safety and sustainability of industrial operations across Africa and the Middle East.
MMEA: Can you tell us about your professional background and what led you into the explosion protection field?
NEWMAN: I’ve been with Fike for about sixteen and a half years. My journey began with Fike UK, where I worked in fire detection and video analytics, building on my background in electrical and electronic engineering. I later transitioned to the Middle East, where my role evolved to focus on developing local capabilities in explosion protection. Being based in the region and working closely with partners and customers has really underscored the value of local presence when managing complex projects like explosion protection. While this field is still relatively new across the markets I cover, awareness and adoption are growing rapidly.
MMEA: Your passion for safety and training is evident in your work. What drives that?
NEWMAN: Safety is often overlooked until something catastrophic happens. For me, it’s about education more than sales. If someone can identify a hazard and understand the risks they’re working with, they’re more likely to make changes and implement solutions. In industries like milling, where flour, grain, starch, or sugar dusts are combustible, it’s critical that people know the risks.
A lot of explosions are recorded, but many still don’t realize that these materials can ignite under certain conditions. Fike is a family-owned company founded in 1945, and we’re proud to have pioneered the rupture disc industry. Over the past eight decades, we’ve grown into a global organization with expertise spanning consultation, pressure relief, fire detection, and explosion protection. As we celebrate our 80th anniversary, we continue to invest in innovation, including the development of a new dust testing laboratory in the United States.
MMEA: How would you describe the level of safety awareness among millers in Africa and the Middle East?
NEWMAN: It’s improving. In many cases, local legislation drives change, especially after a serious incident. Once a major manufacturer experiences an explosion, others in the industry start to follow suit, implementing similar safety measures. However, awareness and enforcement still vary widely. In Africa, we often see American standards being adopted, whereas Europe follows its own ATEX regulations. Fike has the ability to design in line with both.” The key challenge is consistency, ensuring these standards are applied, understood, and maintained. That’s why we spend a lot of time training local operators, engineers, and even regulators. People need to understand that explosion protection isn’t optional, it’s essential.
MMEA: For those unfamiliar with the technical side, how exactly does dust cause an explosion?
NEWMAN: It all comes down to the explosion pentagon, fuel, heat, and oxygen, combined with dispersion and confinement, if one element is removed then the risk is reduced. The first step is to determine whether the dust is combustible, something Fike can assess at our dedicated testing laboratories. We always recommend conducting a Dust Hazard Analysis (DHA) to fully understand the risks within a process. This is typically the first and most critical step in identifying potential hazards before implementing any protective solution.
MMEA: Many mills report fires but rarely link them to dust explosions. What technologies can help prevent such events?
NEWMAN: That’s true, many assume every incident is a fire, not realizing it could be an explosion. Prevention starts with identifying and eliminating potential risks before they escalate. At Fike, we provide both passive and active explosion
protection solutions.
Passive systems, such as explosion vents and isolation valves, are cost-effective options that respond to the pressure wave of an explosion. Active systems, like explosion suppression units, use highly sensitive detectors to identify and extinguish an explosion within milliseconds. The right approach always depends on the understanding of the dust, process and vessel in question.
MMEA: Does climate or environment influence explosion risks?
NEWMAN: Yes, definitely. In hot regions like the Middle East and Africa, temperature plays a significant role in how dust behaves. We always recommend testing the dust from each specific process, because even the same material can exhibit different combustion characteristics depending on how it’s processed or handled.
Testing helps determine key parameters such as Kst and Pmax, which are critical for designing the appropriate explosion protection system. When millers tell me, ‘We’ve never had an explosion,’ I remind them that it means they’ve been lucky, not necessarily safe. Dust explosions are low-probability but highconsequence events, and that’s exactly why understanding the risk is so important.
MMEA: How do you ensure mill operators understand and maintain these systems effectively?
NEWMAN: Training is essential. We run explosion protection fundamentals courses for millers. For instance, we worked with a tea factory that believed it was protected, but their dust collector vented inside the building, meaning any explosion
would have sent a fireball indoors. We educated them on installing flameless vents to contain the explosion safely. Many facilities think they’re protected when they’re not. That’s where expert assessment and continuous training come in.
MMEA: Are your systems adaptable to new digital technologies like remote monitoring?
NEWMAN: Yes. Our systems can be accessed remotely, allowing us to diagnose faults and monitor pressure levels in real time. This capability enables faster response times and helps minimize downtime. In addition, we have a dedicated service team based in the Middle East to provide on-site support when needed. The goal is to ensure that once systems are installed, they remain reliable and effective through consistent monitoring and proper maintenance schedules.
MMEA: How are African millers responding to these technologies?
NEWMAN: It’s a mixed picture. Larger corporations are more proactive often driven by global safety standards or their parent companies. Smaller mills, on the other hand, look more at the immediate return on investment. But the key question remains: What’s the cost of rebuilding a factory after an explosion compared to the cost of installing a protection system? It’s about being proactive, not reactive.
MMEA: What are the major barriers to wider adoption of explosion protection in the region?
NEWMAN: The biggest gap is awareness. Many people continue to confuse explosions with fires, partly because enforcement bodies and insurers often lack a full understanding of explosion
risks. If we can strengthen awareness and provide proper training for regulators, engineers, and operators alike, it has the potential to transform the industry’s entire safety culture.
MMEA: How is Fike creating awareness and supporting education in this space?
NEWMAN: We’ve increased our engagement through onsite support, online webinars, and live demonstrations. For instance, we recently used half a teaspoon of cornstarch to demonstrate how little dust it takes to trigger an explosion, it’s eye-opening. Fike also makes technical resources available online for easy reference, particularly for those working with silos, bucket elevators, and milling systems. Education is our strongest tool for change.”
MMEA: What specific solutions has Fike developed for the African market?
NEWMAN: From fire detection to explosion protection, we’ve introduced a range of advanced technologies, including linear heat cable sensors for conveyor monitoring, UV/IR flame detectors integrated with CCTV, and air sampling systems for early fire detection. On the explosion protection side, our focus is on internal process protection solutions specifically tailored to meet the needs of local industries.
MMEA: Beyond supplying equipment, how does Fike support its clients?
NEWMAN: We support our customers every step of the way, from dust testing and hazard assessments to providing tailored solutions and ongoing maintenance. The key difference between fire and explosion is speed, explosions occur in milliseconds, so equipment has to react instantly. Maintenance and servicing are crucial for these systems to perform when needed. We also work through a network of trained distributors across Africa. I’ll be in Nigeria soon, and next month in Kenya, where we’re organizing seminars through our local partners.
MMEA: What’s your advice to millers on investing in explosion protection?
NEWMAN: Ask yourself, what’s the cost of rebuilding your factory compared to investing in a preventive solution? Beyond the financial impact, think about the safety of your people and the reputation of your business. Implementing proper explosion protection doesn’t just save lives; it can also lower insurance premiums and strengthen operational resilience. Unfortunately, bad news travels fast, and once lives are lost, no insurance policy can bring them back.
MMEA: Finally, your message to the industry?
NEWMAN: Be proactive, not reactive. Fire protection has become standard because everyone understands it. Explosion protection will follow that path as awareness grows. Explosions are faster, more destructive, and less understood, but with education, collaboration, and the right safety measures, we can prevent them. MMEA
Nigeria's Grain Economy
BY MARTHA KURIA
As Africa's most populous nation, Nigeria remains West Africa’s largest and most dynamic market for staple grains, serving as both a production hub and a consumption powerhouse. Agriculture continues to anchor the economy, contributing significantly to GDP and employing a substantial portion of the population. Major grains include maize, rice, sorghum, millet, and wheat, though wheat production remains minimal compared to imports. The country’s grain economy underpins food security and agro-processing industries but continues to face structural challenges that shape supply and demand each marketing year. According to
Powering Food Security and Economic Growth
the Food and Agriculture Organization (FAO), Nigeria's aggregate cereal production in 2024 was estimated at 28.5 million metric tons (MMT), comparable to 2023 levels but around 3% below the five-year average.
MAIZE: NIGERIA’S FEED ENGINE GAINS MOMENTUM
Maize is Nigeria’s largest staple by area, cultivated across 70.8 million hectares of arable land, mainly in the northern and central regions. It serves as a staple food, animal feed, and industrial raw material for starch and ethanol production. The country seeks to boost production, with the recent move to approve the commercial release
of four TELA maize varieties, which have been genetically engineered for improved insect-resistance and droughttolerance. According to the African Agriculture Technology Foundation (AATF), yields of TELA maize could reach up to 10 tons per hectare if grown under good agronomic practices.
FAS-Lagos estimated production near 12.0 MMT in MY 2024/25, up from 11–12 MMT in 2023/24. USDA projects further increases in MY 2025/26, supported by hybrid varieties, improved agronomic practices, and lower input and fuel prices. Production could surpass 13 MMT, although FAS later revised its MY 2025/26 forecast slightly down to 11.9 MMT due to reduced harvested area linked to high input costs. Consumption in 2025/26 is forecast at 12.2 MMT, a 9% rise from the previous year, driven by moderating prices and higher imports.
POULTRY EXPANSION DRIVING CORN IMPORTS
About 60% of maize is used in poultry feed, with the rest for food and industrial processing. The animal-feed market topped 15.18 MMT in 2024 and is projected to grow at a compound annual growth rate (CAGR) of 1.8 % through 2034. Poultry, which contributes some 25 % to agricultural GDP, remains a major growth engine. Because of this, corn imports are forecast
to surge to around 260,000 tonnes in MY 2025/26, up from roughly 125,000 tonnes the prior year. Between January and July 2025, U.S. corn exports to Nigeria reached about 85,000 tonnes, signalling a revival of import flows after two years of relative dormancy.
RICE: BALANCING PRODUCTION AND IMPORT DEPENDENCY
As Africa's leading rice producer, Nigeria still ranks among major importers, with rice serving as a daily dietary staple across all ethnic groups. Production stood at 9.2 MMT in MY 2024/25, but USDA forecasts a 5 percent decline to 8.7 MMT in MY 2025/26, resulting from reduced planted areas, insecurity, and diminished input subsidies relative to other grains. Consumption is expected to increase 5 percent to 8.6 MMT in MY 2025/26, propelled by informal imports and enhanced purchasing power, particularly in urban areas. To address demand, USDA projects milled rice imports at 3.2 MMT, a 5 percent rise from 2.9 MMT, augmented by informal supplies from India and Thailand.
To bolster the sector, the German government initiated the €2.5 million (US$2.9 million) Carbon Offsetting Rice Emissions (CORE) Project, funded by the Federal Ministry for Economic Cooperation and Development (BMZ) and implemented by Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) GmbH in partnership with Olam Agri. This three-year effort, spanning 2024 to 2027, assists 12,000 smallholder farmers in Benue, Nasarawa, and Kano states with climate-smart practices. Complementing this, the Lee Group announced a US$15 million investment in Nasarawa State's rice sector, introducing a new variety projected to yield 10 tonnes per hectare, five times the conventional average of 2 to 3 tonnes. Over the years, the quantity of unprocessed rice produced in Nigeria has outnumbered that of milled rice. For instance, paddy rice production reached approximately 8.9 million metric tons in 2023. This represented an overall increase in whole rice production in the country.However, many mills operate below capacity due to high costs and outdated technology.
In 2024, the quantity of milled rice produced in Nigeria was estimated at around 5.2 million metric tons. Between 2010 and 2024, milled rice production in the country generally fluctuated but increased. The largest growth in output was registered in 2014, when the crop volume experienced a 24.5 percent increase compared to the previous year.
Wheat remains Nigeria’s most import-dependent grain due to climatic limitations. Per capita wheat consumption stands at 25 kilograms annually, higher than the West and Central African average of 20 kilograms, driven by growing demand for bread, pasta, and noodles. Production rose from 60,000 tonnes in 2023/24 to 120,000 tonnes in 2024/25 and is projected to reach 135,000 tonnes in 2025/26, a 13 percent increase driven by expanded cultivation areas and yield improvements. Imports are anticipated at 6.7 MMT in MY 2025/26, up from 6.25 MMT the previous year. The 2024 temporary zeroduty import policy enabled cheaper wheat access for millers in early 2025, enhancing profit margins. By May 2025, Nigeria had become Africa's top destination for Russian wheat in the first quarter, importing 262,000 metric tons, a fivefold increase from the prior year, positioning it as a key player in Russia's African agricultural trade, as reported by the Federal Center for Evaluation of Safety and Quality of Agribusiness Products via TASS.
SORGHUM AND MILLET: RESILIENT TRADITIONAL STAPLES
Sorghum and millet, prized for their nutritional value and drought resilience, are traditional crops predominantly cultivated in northern Nigeria. Sorghum supports food, brewing (as malt), confectionery, and feed industries, with industrial processors like breweries and malt houses sourcing from large traders, cooperatives, and outgrowers in the region.
SOURCE: FAO REPORT 2025
NIGERIA RANKS
AMONG MAJOR RICE
IMPORTERS
DESPITE
AFRICA'S LEADING PRODUCER
Sorghum production totaled 6.7 MMT in MY 2023/24, estimated at 6.5 MMT for 2024/25 due to cost impacts, and projected to stabilize at 6.7 MMT in 2025/26, with potential upside from seed system enhancements and value chain improvements emphasizing drought resistance. Consumption approximated 6.5 MMT in 2023/24, forecasted at 6.6 MMT for 2024/25, and expected to climb to 7.0 MMT in 2025/26, bolstered by demand in brewing and food applications.
Millet production reached 1.559 MMT in 2023/24, estimated at 1.6 MMT for 2024/25, and projected at 1.7 MMT in 2025/26, aligning with global trends, domestic initiatives, and Nigeria's fourth-place global ranking. It plays a key role in climate adaptation. Consumption tracks production closely, at 1.5 MMT in 2023/24, 1.6 MMT in 2024/25, and 1.7 MMT in 2025/26, driven by health-focused demand and its staple status in northern diets.
SOYBEANS AND GROUNDNUTS: EXPANDING OILSEED OPPORTUNITIES
Soybeans, vital for crushing into oil and cake,
show modest but growing production at 1.35 MMT annually, against a national demand exceeding 2.7 MMT from food, feed, and industrial sectors. To meet escalating needs from edible oil and animal feed industries, Nigeria has launched a strategy under the National Soybean Production Policy and Strategy to double cultivated land from under one million to two million hectares by 2027, aiming for an additional 460,000 metric tons in output.
Olam Agri has partnered with IDH (Sustainable Trade Initiative) and Arzikin Noma to empower 5,000 smallholder farmers in Kwara State through sustainable production and market access support. This aligns with Olam Agri's new 350,000 MT soybean processing facility, which will source locally to strengthen supply chains.
A milestone includes the inauguration of CSS Global Integrated Farms' ultra-modern soybean processing plant and refinery in Gora, Nasarawa State, aimed at boosting domestic oil production and curbing 2023 crude soybean oil imports valued at US$63.25 million.
Groundnuts, an essential protein and oilseed crop concentrated in northern regions, undergo processing by small crushers and medium enterprises into oil and confectionery products, supporting the broader edible oil and protein markets.
GRAIN PROCESSING: INVESTMENTFUELED VALUE ADDITION
The grain milling industry forms a critical link in Nigeria's agricultural value chain, driven by high consumption and investments that promote value addition and economic impact. Wheat milling leads the sector with an installed capacity of approximately 8 MMT annually, almost entirely reliant on imports given domestic production of 135,000 metric tons in MY 2025/26, against 6.1 MMT imports and 6.2 MMT consumption. Fewer than 20 major mills, concentrated in urban centers like Lagos, process hard wheat varieties favored for bread production, which accounts for 70 percent of flour usage. The industry is highly consolidated and low in fragmentation, dominated by conglomerates such as Flour Mills of Nigeria (FMN) with over 20 units and 70 percent capacity utilization, Olam International, Dangote Group, Honeywell Flour Mills, and DUFIL. These firms manage importation, processing, and distribution, often incorporating local grains to meet policies like the composite flour initiative, while small millers represent less than 10 percent of capacity.
PRODUCTION
2.7 MMT
OF MILLED RICE IN NIGERIA FROM 2010 TO 2024 (IN 1,000 MT)
Rice milling encompasses about 268 mills as of May 2025, exhibiting moderate fragmentation with a blend of small, medium, and large operations. Cottage mills, often sole proprietorships or partnerships, constitute around 50 percent and serve local producers and markets, whereas approximately 24 integrated mills handle commercial-scale processing. Key players include Olam Nigeria, Dangote Rice, and state-owned facilities in Ebonyi, which capitalize on investments for efficiency. Challenges persist, with larger mills operating below capacity due to paddy shortages and high costs, and small millers competing against imports despite tariffs.
Maize milling is highly fragmented, dominated by small and medium enterprises in rural areas for local consumption and markets, with a large-to-small miller ratio of about 15:85. Notable operators include FMN (processing maize alongside wheat and sorghum), Northern Nigeria Flour Mills, and various medium-scale firms in areas like Abuja.
GRAIN STORAGE: BRIDGING INFRASTRUCTURE GAPS
While production expansions advance, inadequate storage infrastructure undermines progress by contributing to post-harvest losses, rising food prices, and reduced farmer incomes,
despite longstanding investments in silos and warehouses. The federal government owns 1.3 MMT of built storage capacity across 33 silo complexes, but less than half is operational owing to neglect, vandalism, and maintenance deficiencies. Including state and private facilities, total capacity approximates 2 MMT, yet effective utilization remains below 10 percent at any time.
Policy responses include the Silo Concession Programme, overseen by the Infrastructure Concession Regulatory Commission (ICRC) since 2017, which has concessioned 22 silos to private investors for commercial operation, maintenance, and integration into processing and marketing chains. Progress has been inconsistent, prompting the Ministry of Agriculture to plan the reclamation of idle silos from underperforming lessees and relaunch the process in 2025.
Additionally, revitalization of the Strategic Food Reserve (SFR) aims to create a national buffer for stabilizing supplies during shortages or price fluctuations. Currently operational at about 225,000 tonnes, well below recommended levels, the reserve is targeted to expand to 2 MMT by 2027 under the National Agricultural Technology and Innovation Policy (NATIP), through warehouse rehabilitation and enhanced private aggregator partnerships. MMEA
Assessment 2025 ATNi’s VitaMin
Mobilizing Fortificant Suppliers to Drive Nutrition Impact
BY MARTHA KURIA
The global fight against micronutrient malnutrition depends on a robust food fortification ecosystem, where premix suppliers play a critical yet often underrecognized role. On September 30, 2025, ATNi (Access to Nutrition initiative), a global nonprofit initiative dedicated to enhancing accountability in the food system, launched its pioneering VitaMin Premix Supplier Assessment 2025. The groundbreaking assessment evaluated premix suppliers, the business-to-business (B2B) entities producing vitamin and mineral blends that fortify staples like flour, rice, and cooking oil. In an exclusive dialogue with Milling Middle East & Africa (MMEA), ATNi’s Nadine Nasser, VitaMin Assessment Research Lead, Marina Plyta, Partnerships Manager & VitaMin Assessment Project Lead and Mark Wijne, Research Director, detailed the assessment’s potential to transform fortification practices for millers, governments, and the broader nutrition landscape.
SHIFTING THE LENS UPSTREAM
ATNi so far focused on consumer-facing food and beverage manufacturers but has now shifted its attention to upstream actors critical to fortification success. The VitaMin Assessment
is the first global initiative to evaluate these suppliers, aiming to highlight best practices, identify gaps in the fortification value chain, and provide actionable recommendations to enhance accountability. “Our prior assessments showed that the quality of premixes is a critical bottleneck,” explained Nasser. ATNi believes that establishing a consensus on expected performance can lead to measurable improvements in fortification outcomes, building on its evaluations of consumer-facing companies.
WHY PREMIX SUPPLIERS MATTER
Premix suppliers play a pivotal role in effective fortification, influencing outcomes through the provision of technical support, guidance for distributors, and collaboration with governments and development agencies. Yet, their role in nutrition accountability has been largely unexamined. The VitaMin Assessment evaluated 11 of the world’s largest producers of micronutrients and premix blends, collectively supplying most fortificants used in large-scale food fortification (LSFF) worldwide, including vitamin A, iron, folic acid, and zinc. These companies have at least part of their production facilities certified by the Global Alliance for Improved Nutrition (GAIN) Premix Facility for stringent quality standards, included AQC Chemlab Private Limited, BASF SE, dsm-firmenich, Glanbia plc, Hexagon Nutrition Limited, Mirpain Supplevit, Piramal Pharma Limited, SternVitamin GmbH & Co. KG/Mühlenchemie GmbH & Co. KG, Sudeep Nutrition Private Limited, Zhejiang Medicine Co. Ltd., and Zhejiang NHU Co. Ltd.
The assessment comprised a corporate Profile evaluating global policies and practices across four thematic areas, specifically integration of nutrition into commercial strategies, engagement with customers and distributors, contributions to
nutrition-sensitive activities, and internal workforce nutrition policies. Unlike ATNi’s scored indexes, this baseline assessment is unscored but provides a baseline for future accountability, offering a comprehensive view of current practices and areas for improvement.
UNVEILING KEY FINDINGS: PROGRESS AND PERSISTENT GAPS
The assessment revealed significant variations in suppliers’ approaches to nutrition. Only two companies, dsm-firmenich and Hexagon Nutrition, have fully integrated nutrition into their core strategies, setting measurable goals aligned with global impact frameworks. dsm-firmenich commits to closing the nutrient gap for one billion people by 2030, with public reporting on progress; Hexagon aims to reduce malnutrition through fortification by 2030, although the exact mechanisms are unclear.
Six others (BASF, Glanbia, Mirpain Supplevit, Piramal, SternVitamin/Mühlenchemie, Zhejiang NHU) acknowledge public health roles but lack specific commitments. No company has a formal nutrition strategy, and only Hexagon identifies nutrition-related risks, such as regulatory changes. “Most suppliers still see themselves primarily as ingredient providers, not as nutrition actors with broader responsibilities,” Nasser observed.
Technical support to clinets is another critical area with inconsistent application. Seven of the 11 companies provide assistance, such as training or equipment calibration, but these efforts often lack structured frameworks 5 companies (dsm, Glanbia, Hexagon, Mirpain Supplevit, and Zhejiang NHU) request customer information, but dsm demonstrated the most comprehensive approach
BASF, dsm-firmenich, Hexagon and Zhejiang NHU extend guidelines to distributors, but without formal agreements or references to global standards.
Although some suppliers have implemented strict distributor selection criteria and monitoring to maintain quality, ATNi advocates for broader adoption to ensure consistent fortified products. Transparency remains a challenge, as premix suppliers often lack structured reporting mechanisms. “Many had not been asked these questions before and initially perceived participation as a business risk,” Plyta noted. However, the assessment process spurred progress, with companies like Hexagon Nutrition already showing improved public reporting, which others can follow suit to enhance accountability.
REGIONAL REALITIES: LESSONS FROM KENYA AND INDIA
The assessment’s case studies from India and Kenya highlight the diverse realities of
fortification. In Kenya, the study found that the entire supply of premixes is imported, exposing processors to delays, currency fluctuations, and high logistics costs. “Limited local blending capacity inflates prices, particularly for small millers,” said Plyta. “This makes fortified products less affordable to the consumers who need them most.” In Africa, where staples like flour and oil are central to fortification policies, compliance with standards is inconsistent. While many countries have fortification frameworks, maintaining context-specific standards and robust monitoring systems remains challenging. Collaborative initiatives, such as those led by Sanku and Millers for Nutrition, show promise, but greater enforcement is needed to maximise their impact.
In contrast, India benefits from robust local production and export capacity, but it struggles with compliance and consistency across its decentralised markets. The two countries, ATNi argues, illustrate how context-specific barriers, from import taxes to fragmented supply chains, can undermine fortification success, even when technical standards exist.
ENHANCING AFFORDABILITY FOR SMALL-SCALE MILLERS
Small-scale millers, vital to Africa's food systems, often find premix costs prohibitive. For years, nutrition assessments have focused on food manufacturers that use premix to fortify staples. “We realized that challenges often start with the quality of the premix delivered. That’s why we wanted to examine not just whether premix suppliers produce quality products, but also how they support proper storage, handling, and use, particularly by small-scale millers, “said Nadine Nasser.
Positively, suppliers are exploring solutions such as smaller packaging sizes, partnerships with development agencies to subsidize costs, and advocacy for removing import taxes on fortificants. Local blending facilities could reduce logistical expenses. “The premix itself isn’t inherently expensive,” Nasser clarified. “Costs often arise from misclassification, high transport expenses, and lack of a level playing field.” Fairer trade environments and transparent cost structures are essential to ensure accessibility.
COLLABORATIVE RESPONSIBILITY ACROSS THE VALUE CHAIN
Effective fortification requires collaboration among millers, suppliers, governments, and development partners. "Governments can alleviate burdens by harmonising standards, strengthening monitoring and enforcement systems, and providing clear guidance and training," Mark Wijne emphasised. Removing import taxes and creating fairer regulations can enhance affordability and compliance. Consumer awareness is also critical; in Africa, limited recognition of fortified foods reduces demand, weakening incentives for quality premixes.
ATNi is addressing this through webinars, publications, and stakeholder dialogues to raise awareness of fortification’s benefits.
ACTIONABLE RECOMMENDATIONS FOR A STRONGER ECOSYSTEM
The VitaMin Assessment offers a roadmap for elevating the role of premix suppliers. ATNi recommends that suppliers integrate nutrition into their core strategies by setting measurable targets aligned with global nutrition goals. Enhanced transparency, through structured reporting of technical support and distributor guidance, is also essential. Suppliers should strengthen partnerships with governments and development agencies to amplify their impact and prioritize affordability through innovative pricing models and local production. These steps align business objectives with public health goals, fostering a more equitable and effective fortification ecosystem.
For millers, the assessment provides a powerful tool to engage suppliers strategically. “Millers can use these findings to ask targeted questions about quality assurance, traceability, and technical support systems,” Nasser advised. “Such conversations drive consistency and accountability across the supply chain.” Smaller suppliers, in particular, require support to adopt robust frameworks, which can be facilitated through fair pricing, regulatory clarity, and capacity-building initiatives. “Every stakeholder in the value chain has a critical role in building a food system that delivers healthier diets for all. Through transparency, collaboration, and shared accountability, we can make fortification a cornerstone of global nutrition.”
A Brief
Review
Evolving Dynamics in the Global Edible Oils Industry
BY MARKETS & MARKETS RESEARCH
The global edible oils market is projected to grow at a CAGR of 4.1% from 2024 and reach USD 306.92 billion by 2029. Over the years, edible oils have been considered an integral component of the human diet and used in food preparation. They are the prominent energy source in the human diet and possess twice the calorific value compared to carbohydrates.
These edible oils not only aid in imparting flavour to the food but also enhance the nutritional content of the food. They act as a medium in transferring heat to the food in case of frying, enhancing the taste in salad dressings and spreads, imparting flavour and texture to a variety of foodstuffs, and providing prominent nutrients and vitamins such as A and D and elements for bodybuilding. Asia Pacific is the largest consumer of edible oils in the world. The increased population, rapid urbanization, and increasing disposable incomes have occupied the region with a prominent market share.
Palm oil is the most consumed oil in the region due to its versatility, and it is 20% less expensive than vegetable oils. In recent years, palm oil production has increased, with Indonesia and Malaysia contributing significantly to the growth of the production. Furthermore, with the growing environmental issues, the demand for sustainable palm oil is increasing globally, prominently in Europe. According to the Sustainable Trade Initiative, the report, 'Sustainable Palm Oil: Europe's business - fact, analysis, and actions to leverage impact' in 2022, palm oil, which is sustainably produced, acts as a crucial food element that aids in providing nutritionally balanced diet, protect the biodiversity, and enhance socio-economic development. According to the report, Europe is anticipated to
be the major consumer of sustainably produced palm oil in the coming years.
With the increasing health awareness among consumers, the demand for healthy products that are less processed with minimal chemicals, such as cold-pressed oils, is growing. The cold-pressed oil is extracted at room temperature and is not heated during the process. This process enables the preservation of the original flavor, taste, and nutritional benefits of the oil. Moreover, with increasing health concerns, consumers are replacing trans-fat with healthier alternatives, such as unsaturated liquid vegetable oils, such as of olive, canola, or soy.
EDIBLE OILS MARKET: ECOSYSTEM ANALYSIS
Europe is the largest producer of olive oil and accounts for over 70% of the world's production. However, the increasing domestic production from non-EU countries is increasing the competition in the global olive oil market. The increased competition, coupled with the lack of stringent and harmonized analytical methods to detect adulterations in olive oil, has resulted in weaknesses that counterfeiters can utilize.
The increased olive oil price, the typical sensory profile, and its character as a healthy dietary fats source lead olive oil to be a target for adulterations with less expensive oil class. This factor may restrain the growth of the market. The price volatility of edible oils is another factor restraining the growth of the market. According to a UN report in 2022, the high food prices are estimated to result in approximately 180 million people in a food crisis. With edible oils being one of the most
volatile markets, the increase in the prices of one type of oil results in an increase in the prices of other vegetable oils.
According to the Food and Agriculture Organization, price index for vegetable oils reached an annual high in 2021 and forced buyers to pay 1.65 times more as compared to the price of previous years. However, as countries worldwide focus on increasing the domestic production of oilseeds, the prices are anticipated to stabilize in the coming years. The increasing penetration of processed foods and ready-to-eat packaged food in the developing regions further proliferates the market's growth as the food processing companies are one of the major end consumers of edible oils. The rising urbanization and increasing share of branded oils are stimulating the market share of the companies. Moreover, the attractive and strong marketing strategies by leading market players to adapt to the changing consumer preferences are significantly contributing to the growth of the market. Commercial facilities include food processing industries where there is a widespread application of edible oils for roasting, frying, and grilling to produce chips, baked goods, wafers, crackers, and other snack items. There has been a sharp increase in the demand and consumption of processed and ultra-processed foods due to the fast-paced, modern, and urban lifestyle.
The sedentary lifestyle was accompanied by an increased intake of snack items, which, in turn, prompted commercial facilities to upscale their production by involving more usage of edible oil. The growth in food expenditures reflects shifting consumer preferences and economic changes, driving significant expansion in the food industry. According to a USDA
IN NUMBERS
INCREASE IN GLOBAL OLIVE OIL PRODUCTION FOR MY 2024/25
November 2021 report, the US agriculture, food, and related industries contributed approximately USD 1.530 trillion to the nation's GDP in 2023, representing a 5.6% share. Expenditures on food accounted for 12.9% of US household spending in 2023, a rise from 12.8% in 2022, highlighting the increasing financial priority of food in household budgets. This growth underscores the demand for convenience foods such as processed foods, snacks, bakery items, and ready-to-eat meals, driven by evolving consumer lifestyles and urbanization.
Processed foods and snacks have seen robust growth, fueled by their longer shelf life and convenience, while bakery products and ready- to-eat meals cater to time-constrained consumers. These trends necessitate higher production levels, directly influencing the industrial use of edible oils, a key ingredient in manufacturing these food categories. Edible oils are essential for enhancing texture, flavour, and preservation, particularly in frying, baking, and seasoning applications.
Globally, the industrial end-use segment of
the edible oils market benefits from this rising demand. As the food industry expands its output, driven by consumer spending and growing export opportunities, the edible oils market can experience parallel growth. Sunflower oil is extracted from the seed of the plant Helianthus annuus L. Crude sunflower oil is light amber in colour; the refined oil is a pale yellow and is similar to other oils. Sunflower oil has a distinctive flavour and Odor, easily removed by deodorization.
The composition of sunflower oil is significantly influenced by the climate, temperature, genetic factors, and seed location in the flower head. Sunflower oil extracts are used as protein material for animal feed. It finds application in various industry sectors, including biodiesel feedstock. However, food remains the preferred application.
According to USDA 2023 data, global sunflower oil production increased from 21.72 million tons in 2022/2023 to 22.13 million tons in 2023/2024, marking a 2% year-overyear growth. The top sunflower oil-producing countries in 2023/2024 included Russia and Ukraine, each accounting for 31% of global production, with 6.82 million tons and 6.75 million tons, respectively. The European Union contributed 18% (3.89 million tons), while Argentina and Turkey produced 1.62 million tons (7%) and 696,000 tons (3%), respectively. According to USDA data (November 2024), global olive oil production in 2024/25 is expected to reach nearly 3.1 million tons, marking a 27% increase from the previous year.
This recovery follows two years of smaller harvests that drove prices to record highs. In the European Union, production is forecast at 2.0 million tons, a significant rise from 1.5 million tons in 2023/24, with Spain contributing about twothirds of this volume. Greece and Portugal are also set for higher yields, while Italy's production is expected to decline due to a lower yield offyear and adverse weather conditions.
In other Mediterranean countries, Turkey and Tunisia are expected to have strong harvests, with Turkey forecast to produce 350,000 tons (up from 190,000) and Tunisia 280,000 tons (up from 220,000). Morocco's production, however, remains flat at 110,000 tons due to poor weather. Global olive oil exports are projected to increase by 5%, reaching over 1.2 million tons, and global consumption is forecast to rise by 17%, reaching 2.8 million tons. This growth will drive demand in the edible oils market, especially for premium, healthy oils like olive oil. MMEA
Top 10 Sunflowerseed Producers in the World –2024/2025 Marketing Year
RUSSIA –16.9 MILLION METRIC TONS 1
Russia remains the world’s largest producer of sunflower seed, accounting for nearly one-third (32%) of global output. Its production strength lies in vast acreage, high mechanization, and steady domestic demand for sunflower oil. Output is expected to reach a record high in the 2025/26 crop year, potentially surpassing 17.5 million metric tons.
UKRAINE
Ukraine is the world’s second-largest producer, contributing about 25% of global output. Production in 2024/25 is slightly below last year’s record due to weather variability and regional disruptions that have affected yields. The USDA projects an 11% increase in production for the 2025/26 season, reaching an estimated 14.4 million metric tons.
EUROPEAN UNION –
8.53 MILLION METRIC
TONS
The EU collectively accounts for around 16% of global sunflowerseed production, led by France, Romania, and Bulgaria. The European Commission projects output at approximately 9.7 million tons in the coming marketing year. However, varying weather conditions across member states and competition from imported oils continue to affect overall yields.
ARGENTINA –
5.1
MILLION METRIC TONS
Argentina continues to be a leading producer and exporter, supported by renewed investment in oilseed processing and consistent demand for sunflower oil. Output for 2024/25 is expected to ease slightly compared to last season, mainly due to reduced planted area following weather-related concerns in key producing provinces.
–13 MILLION METRIC TONS 2 3 4 5
KAZAKHSTAN –1.83 MILLION METRIC TONS
Kazakhstan is steadily climbing the global rankings, supported by government incentives to promote oilseed diversification and by growing exports to China and Russia. Production has nearly doubled over the past five years, making sunflowerseed one of the country’s fastest-growing agricultural commodities. Harvested area expanded to 1.25 million hectares in 2024, up from 1.12 million hectares in 2023.
6.
CHINA –1.75 MILLION METRIC TONS
China’s sunflowerseed production remains steady, concentrated mainly in the northern provinces. Yields have improved modestly due to hybrid seed adoption. Over 95% of the crop is of the confectionery type, and the sector benefits from a well-established supply chain. China accounts for about 3% of global sunflowerseed output.
7. TURKEY –1.35 MILLION METRIC TONS
Favorable prices and strong domestic consumption of sunflower oil support Turkey’s production outlook. However, a severe drought is forecast to reduce the 2025/26 crop to around 1.2 million metric tons, comprising approximately 1.05 million tons for crushing, 110,000 tons for confectionery use, and 40,000 tons for planting.
8.
MOLDOVA –740,000 METRIC TONS
Moldova continues to make steady gains, benefiting from favorable agro-climatic conditions and strong export demand from EU markets. Sunflowerseed remains the country’s dominant oilseed crop, accounting for a large share of agricultural exports. Around 420,000 hectares were planted with sunflowers for the current season, with production relatively stable over the past five years.
9. SOUTH AFRICA –708,000 METRIC TONS
South Africa stands out as the leading producer in Sub-Saharan Africa. Despite periodic weather challenges, production has remained stable, driven by improved seed genetics and increased acreage in the Free State and North West provinces. Output has shown steady growth over the past five years, with a projected 19% increase expected for the 2024/25 season.
6 7 8 9 10
10. SERBIA –625,000 METRIC TONS
Serbia rounds out the global top ten. This production is less than 1% of the worldwide output, which was around 52.43 Million Metric Tons in this marketing year. Production remains consistent, serving both domestic and regional oil processors, particularly in the Balkans.
Vivian Iroanya
Amrutha Chingorote Vivian Iroanya
Amrutha Chingorote
Egypt's private sector grabs bigger share of wheat trade; corn imports expected to rise
BY VIVIAN IROANYA & AMRUTHA CHINGOROTE
Egypt's wheat import landscape is undergoing a transformation as private companies significantly expand their market share while the country grapples with tightening corn supplies from South America amid the expectation of a record import of wheat and corn this season.
WHEAT DEMAND AND MARKET TRENDS
Since the marketing year began in July, private companies have increased their wheat import share to 75.8%, while the state's portion plummeted to 24% of total imports.
This marks the first time in two decades that private sector participation has risen so dramatically in Egypt's wheat trade, traditionally
dominated by state entities.
Since Dec. 6, state agency Mostakbal Misr has managed state wheat imports, shifting its purchasing strategy from its predecessor, the General Authority for Supply Commodities, by acquiring wheat from local Egyptian companies and privately from international suppliers, rather than participating in tenders.
"Mostakbal Misr still lacks the experience in international trade. If the agency's performance continues like this, in the future I think the private sector will handle the wheat imports," one Cairobased trader said.
Egypt's wheat imports decreased by 626,000 mt, totalling 3.3 million mt (July–September 2025), according to lineup data from traders. The country is expected to import 13.2 million mt of
wheat for the 2025-26 season, up 300,000 from last season, to accommodate a domestic consumption of 20.2 million mt, according to S&P Global Commodity Insights analysts.
For October purchases, sellers expect increased demand from Egypt, supported by a strengthening Egyptian pound after a slow import period in September, when local ex-works prices were more competitive, offering an $8/mt discount. CIF Egypt bids for 12.5% protein wheat were heard at $252-$253/ mt, compared to $255/mt offers for November loadings, with freight costs decreasing from $23/mt to $21/mt from Russia to Egypt for handysize ships.
Platts, part of S&P Global Commodity Insights, assessed the price of Milling Wheat Marker for November loadings at $231/mt on Oct. 7.
Since July, Egypt has imported 2 million mt of wheat from Russia, down from 2.58 million mt in 2024. Ukraine's share, however, rose significantly to 1 million mt in 2025, up from 334,000 mt the previous year, as it seeks new markets in Africa and the Middle East due to EU quota restrictions.
Romania and Bulgaria experienced sharp declines, with imports falling from 822,000 mt in 2024 to just 149,000 mt in 2025. Market participants also reported some French wheat purchases from the state during periods when Black Sea wheat prices remained elevated in July-August.
CORN MARKET DYNAMICS
Egypt's corn imports are expected to rise by 5% to 9.5 million mt for the season 2025-26 due to increased domestic consumption, according to S&P Global Commodity Insights analysts. Domestic corn usage is also anticipated to grow by 9.6% to 17 million mt this season, partially driven by growth
in the poultry sector, as both feed production and starch production industries are major end-users of corn in Egypt.
Brazilian, Argentinian and Ukrainian corn traditionally dominate Egypt's imports, but supply patterns are shifting.
According to data from Egyptian ports, Brazilian corn's share decreased to 48% as of September 2025 from 55% in 2024, while Argentina and Ukraine accounted for 24% and 17%, respectively. Argentina had 8% share, while Ukraine had a 35% share in 2024. Notably, US corn imports increased sharply, rising from 0.7% of total imports in 2024 to 8% in 2025.
The limited availability of South American corn is pressuring buyers to rely more heavily on Ukrainian origin, though traders report that Brazilian corn dominated the market in September and October due to superior quality and competitive pricing. Ukrainian corn arrivals are anticipated by November, with major importers already securing their first Ukrainian cargo for the season.
"Traders are continuing their attempts to raise prices, taking advantage of the shortages from Brazil and Argentina, along with the lack of Ukrainian corn due to its currently high prices," an Egyptian importer said.
Additionally, traders have reported a decline in corn prices in the internal market, partially attributed to falling wheat bran prices. Lower wheat bran prices may encourage adjustments in feed formulations, allowing for a reduction in corn usage.
"Wheat bran cannot replace corn, but it can decrease its quantity in feed production, one importer said. "Normally, 70% of feed content is corn, but you can reduce that to 60% with wheat bran."
BAKING SNACKS &
MIDDLE EAST & AFRICA
P.48
BAKING
Advances in Dough Mixer Technology the Bake Revolutionizing
BY STEPHEN KIBE
Mixing dough marks the foundational and most vital phase in crafting premium baked products. It plays a decisive role in shaping the dough's structure, managing hydration, and developing gluten; factors that directly influence the texture, rise, and overall quality of the final bake. Inadequate mixing can lead to subpar bread characteristics, including uneven crumb formation, weak gas retention, and erratic fermentation.
Modern dough mixers are no longer just machines that mix ingredients; they are intelligent, customizable, and integrated systems that help bakers and food manufacturers meet the challenges of scalability, quality control, and labor efficiencies.
THE EVOLUTION OF DOUGH MIXING: FROM MANUAL TO MECHANIZED
Traditionally, dough mixing was a labor-intensive craft requiring skill, patience, and physical endurance. Manual kneading allowed bakers to feel the dough's texture and adjust accordingly, but it was time-consuming and inconsistent at scale. The advent of mechanical mixers in the 20th century marked a significant turning point, enabling mass production while maintaining acceptable quality standards. Today, the leap from mechanical to automated systems has redefined what's possible. High-speed mixers, programmable settings, and integrated sensors have transformed dough mixing into a precise science, where performance meets precision.
INTELLIGENT AUTOMATION: THE RISE OF SMART MIXERS
One of the standout technological advances in dough mixers is the widespread adoption of automation. Today's dough mixers incorporate advanced mixing technology, powered by robust motors and sophisticated sensors that monitor dough consistency in real-time. These intelligent systems automatically adjust the mixing speed, time, and intensity based on dough characteristics, resulting in consistent and uniform dough quality in every batch. Automated mixing systems significantly reduce manual intervention and human error, allowing bakeries to increase throughput without compromising product consistency. This is particularly critical in large-scale commercial bakeries, where batchto-batch variation can significantly impact final product quality and brand reputation. Furthermore, automation enables programmable mixing cycles that can be customized for specific dough types and recipes, making it easier for bakers to switch between different products quickly and efficiently. This flexibility is crucial for bakeries that produce a wide range of baked goods, from bread and pizza dough to delicate pastries.
CUSTOMIZABLE
MIXING
PROGRAMS:
FLEXIBILITY MEETS PRECISION
Modern dough mixers now feature highly customizable mixing programs. These digital presets allow users to input specific parameters such as mixing speed, duration, temperature control, and even intervals for ingredient addition. Bakers can save and recall these programs, streamlining the production process and minimizing setup time when switching recipes. Customizable mixing programs are facilitated by user-friendly touchscreen interfaces that display real-time information about the mixing process. These interfaces often include pre-programmed settings for popular dough types, serving as valuable guides for operators while still offering advanced options for recipe adjustment. The ability to customize mixing also enhances dough consistency and texture, critical factors in the quality of baked goods, especially in artisanal and specialty products where dough characteristics directly impact taste and mouthfeel.
INTEGRATED INGREDIENT DISPENSERS: PRECISION IN EVERY POUR
Integrated ingredient dispensers further enhance precision by automating the addition of flour,
AUTOMATED MIXING SYSTEMS SIGNIFICANTLY REDUCE MANUAL INTERVENTION AND HUMAN ERROR, ALLOWING BAKERIES TO INCREASE THROUGHPUT
water, yeast, salt, and other additives directly into the mixing bowl at programmed intervals during the mixing cycle. This feature eliminates the need for manual weighing and addition, which not only improves precision and reduces the risk of contamination but also saves valuable labour time. Consistent ingredient distribution optimizes flavor development and dough structure, thereby improving the overall quality of the final baked product. Such dispensers are particularly useful in large-scale operations but are increasingly being designed into commercial and even semi-professional mixers, reflecting the trend toward automation throughout the baking process. Additionally, many dough mixers now come equipped with high-resolution touchscreen control panels featuring intuitive interfaces. Operators can easily program, monitor, and adjust mixing cycles with just a few taps on the screen. These control panels also provide valuable Information, such as mixing speed, duration, motor load, and even dough temperature, which can be recorded and analyzed over time to optimize production parameters and identify maintenance needs before equipment failure occurs.
Ergonomic design has also become a priority, with features such as low-level hoppers, automated
dough feed conveyors, and robotic arms that reduce physical strain and enhance workplace safety. For example, Henllan Bakery in North Wales reported significant improvements in efficiency and staff well-being after installing a Koenig Combiline mixer with ergonomic enhancements.
The integration of IoT and cloud connectivity has ushered in data-driven mixing, enabling real-time analysis of batch performance, ingredient usage, maintenance alerts, and quality control logs. This data enables bakeries to optimize production, minimize downtime, and ensure food safety compliance, while also supporting predictive maintenance practices.
ADVANCED MIXING MECHANICS AND ATTACHMENTS
Modern dough mixers employ advanced mixing mechanisms, including planetary mixing action, spiral mixing, and variable speed controls, to achieve optimal dough development and aeration. These mechanics are designed to replicate the results of hand kneading more closely, producing dough with the proper gluten structure and texture. For instance, the controlled-atmosphere mixing innovation introduces gases like nitrogen or carbon dioxide into the mixing chamber to influence dough properties. This technique improves shelf life, enhances crumb structure, reduces oxidation, and supports clean-label formulations, offering artisanal and industrial bakers a chemical-free path to quality. Manufacturers now provide mixers that expand functionality to include whisking, beating, and whipping, allowing bakers to tailor the process to specific dough types and textures. Compact, high-performance dough mixers are gaining popularity as bakery spaces become increasingly smaller. These space-efficient machines retain advanced features while minimizing footprint, helping small businesses optimize layouts, enhance workflow, and integrate essential equipment without needing to expand their premises.
SUSTAINABILITY AND ENERGY EFFICIENCY: RESPONSIBLE PRODUCTION
Sustainability is another key focus, with manufacturers introducing energy-efficient motors, reducing water usage, utilizing recyclable materials, and implementing low-
noise operation. These eco-friendly designs not only lower operational costs but also align with consumer expectations for responsible production. Energy-efficient motors and control systems enable bakeries to reduce power consumption and operational costs, aligning with the growing industry standard for sustainability. The latest machines feature motors ranging from approximately 600 Watts for semi-professional mixers to 1000 Watts or more for industrial machines, offering the ability to efficiently knead dense doughs such as whole wheat, sourdough, and high-hydration pizza dough. Alongside motor improvements, mixers are available with various bowl capacities from small 5-quart models suited for home or small bakery use to large 20-kilogram capacity bowls designed for industrial-scale production.
TREND ANALYSIS: MIXING THE FUTURE OF BAKING
Dough mixers are set to become even more intelligent and more connected, with artificial intelligence potentially playing a role in recipe optimization and predictive maintenance. Advances in materials, robotics, and control systems will likely lead to mixers that can self-calibrate and continuously adapt to variations in flour and environmental conditions. Sustainability will also be a central theme, with equipment designed to minimize waste, reduce energy use, and support cleaner production practices.
In conclusion, the latest advances in dough mixers represent a fusion of automation, digital technology, precision engineering, and user-centric design. Automated mixing, customizable programs, integrated dispensers, advanced mixing mechanics and attachments are collectively revolutionizing dough mixing for bakeries and food industries worldwide. These innovations enable the production of higherquality baked goods, reduce production times, and lower labour requirements, helping businesses meet the increasing demand for artisanal and specialty products from consumers. As the baking industry continues to evolve, dough mixers will remain at the heart of innovation, driving improvements in efficiency, consistency, and sustainability. MMEA
EXPO AFRICA FARMTECH
MARCH 25-27, 2026
JULY 15-17, 2026
SEPTEMBER 15-17, 2026
LAGOS, NIGERIA
NAIROBI, KENYA
LUSAKA, ZAMBIA
Clean Label Trends
Transparency and Naturalness in the
Baking Industry
BY STEPHEN KIBE
The clean label movement, driven by consumer demand, has evolved from a niche concept to a mainstream requirement in the baking industry by 2025. Consumers, including millennials and Gen Z, are increasingly prioritizing health, transparency, and the environmental impact of their food, demanding products with recognizable, natural ingredients and minimal processing. This shift
influences product development strategies, ingredient sourcing, and marketing, marking a new era of baking where simplicity and sustainability are in harmony.
WHAT DOES "CLEAN LABEL" REALLY MEAN?
Clean label isn't just about removing artificial additives. It's about rebuilding trust, embracing sustainability, and crafting products that resonate with modern values. At its core, clean label baking
and natural ingredient lists. Modern consumers, especially millennials and Gen Z, prioritize wellness, allergen awareness, and cultural authenticity, driving demand for gluten-free, low-sugar, and additive-free options. This demand stems from growing awareness about the connection between diet, health, and wellness. Many shoppers scrutinize product labels for artificial additives, preservatives, synthetic colors, and genetically modified organisms (GMOs).
involves using recognizable, minimally processed ingredients that are free from artificial preservatives, colors, and flavors. But the definition has evolved to include sustainability, traceability, and functional performance. Bakers are now replacing synthetic additives with natural alternatives such as enzyme blends, cultured dextrose, and plant-based emulsifiers that maintain shelf life and texture without compromising label integrity.
THE CONSUMER SHIFT: TRANSPARENCY, HEALTH AND AWARENESS
One of the core pillars of the clean label trend is ingredient transparency. Consumers want to understand exactly what goes into their baked goods and prefer those with short, clear,
As a result, bakers are reducing the number of ingredients and eliminating artificial components wherever possible. Natural flavors, natural colors, and non-GMO ingredients are prioritized with ingredient reduction influencing nearly half of product development strategies according to recent studies. Products crafted from raw materials with little alteration retain their intrinsic nutrients and appeal more to health-conscious consumers. This includes relying on natural sweeteners, botanical extracts for flavoring, and naturally derived preservatives instead of synthetic chemicals. For instance, companies such as Mars, Kraft Heinz, Grupo Bimbo, Kellogg's, Campbell's, GNT, UTZ Bands, and the American Bakers Association, among others, are pledging to eliminate synthetic colors from their product portfolios within a specified timeline. Minimal processing ensures that baked goods are perceived as wholesome and authentic, aligning with the modern consumer's desire for "real" food that supports a healthy lifestyle.
CLEAN LABEL INGREDIENT INNOVATIONS: NATURAL SOLUTIONS FOR MODERN CHALLENGES
Ingredient manufacturers are responding to the demand for clean labels by developing natural alternatives that enhance product quality and shelf life without artificial additives. Ingredient innovation is at the forefront, with companies introducing upcycled grains, regenerative agriculture-sourced
flours, and fermented sweeteners that align with both environmental and nutritional goals. Natural colors and flavors derived from vegetables, fruits, and spices are replacing synthetic dyes, while essential oils and modified atmosphere packaging provide clean solutions for maintaining freshness.
The starch and sweetener segments are particularly active, with innovations in plantbased starches from sources such as tapioca and corn enhancing texture and sweetness while maintaining clean label credentials. Enzymatic modification and fermentation processes are enhancing functional attributes, allowing for cleaner formulations without compromising performance. Dough conditioners and emulsifiers are being reimagined through enzyme systems, sunflower lecithin, and fermented wheat proteins, enabling high-speed production while maintaining clean label standards. These innovations enable bakeries to create products that meet consumer expectations for both taste and quality, as well as health and naturalness.
SUSTAINABILITY AND ETHICAL SOURCING IN CLEAN LABEL
A growing dimension of clean label food is its connection to sustainability and ethical production practices. Consumers are
increasingly associating natural ingredients with environmental stewardship and are willing to pay premium prices for products that reflect sustainable sourcing, reduced carbon footprints, and ethical considerations, such as fair trade and animal welfare. Clear labelling that communicates the origin of ingredients, ensures traceability in supply chains, and promotes sustainable production practices is becoming a key component of the clean label promise. This transparency not only builds consumer trust but also distinguishes brands in a competitive marketplace. Key stakeholders in the food manufacturing industry, including Cargill, PepsiCo, Unilever, ADM, Mars, and General Mills, among other key partners, have launched regenerative agriculture programs to promote ethical production, traceability, and sustainability.
IMPACT ON PRODUCT FORMULATION AND BAKING PRACTICES
Formulating clean label baked goods introduces challenges, as removing traditional synthetic additives can impact texture, shelf life, and processing behavior. Bakers and food scientists are leveraging natural ingredients and novel technologies to overcome these hurdles. For example, natural mold inhibitors, enzyme
INGREDIENT MANUFACTURERS ARE RESPONDING TO THE DEMAND BY DEVELOPING ALTERNATIVES THAT ENHANCE PRODUCT QUALITY AND SHELF LIFE WITHOUT ARTIFICIAL ADDITIVES.
systems, and fermentation-derived ingredients help extend shelf life while preserving clean label standards. For instance, Corbion launched Verdad Essence®, a cultured wheat solution that offers natural mold inhibition without compromising taste, texture, or shelf life. IFF unveiled POWERFRESH® ACE 2000, a next-generation enzyme solution designed to extend the freshness of bread while enhancing texture and operational efficiency. Examples of the latest fermented ingredients include Bioalbumen®, a precision-fermented egg protein developed by Onego Bio and FermiPro®, designed to deliver complex mouthfeel flavors by Summ Ingredients.
CLEAN LABEL AT INDUSTRY EXPOS AND INNOVATION PLATFORMS
The clean label trend is prominently showcased at baking industry events such as the International Baking Industry Exposition (IBIE), where ingredient manufacturers display their clean label product portfolios and innovations. For example, Cain Food Industries featured an advanced mold inhibitor, AlphaFresh®, which is engineered to meet the growing demand for clean-label bakery products with extended shelf life. Dawn Foods showcased its enhanced Dawn Balance® Cleaner Ingredients portfolio, alongside new premium solutions designed to meet evolving consumer preferences. Ingredion showcased its cutting-edge multilayered texture and healthfocused ingredient solutions, tailored for Asian food and beverage manufacturers, at Fi Asia Thailand 2025. These platforms facilitate direct knowledge exchange among bakers, ingredient suppliers, and researchers, thereby accelerating the adoption of clean-label ingredients.
THE FUTURE OF CLEAN LABEL BAKING: BAKING WITH INTEGRITY
Looking ahead, clean label baking is expected to further integrate with other trends, such as plant-based ingredients, personalized nutrition, and functional bakery products that promote gut health, immunity, and overall wellness. Additionally, clean label baking will continue to evolve with the use of AI-driven formulation tools, personalized nutrition, and global ingredient sourcing. As expectations rise, clean label will become the baseline, not the exception. Innovation will focus on clean label solutions that not only meet naturalness criteria but also offer enhanced nutritional benefits, indulgent taste, and extended shelf life without compromise. Consumer expectations will continue to push for reduced processing, artisanal craftsmanship, and sustainable production, making clean label more than just a marketing buzzword but a core aspect of product identity.
CONCLUSION
The clean label trend in the baking industry for 2025 is defined by simplicity, naturalness, sustainability, and transparency. Consumer demand is driving reformulation, ingredient innovation, and new baking practices that prioritize recognizable ingredients, health-conscious formulations, and ethical sourcing practices. From ingredient reduction to the replacement of synthetic preservatives with cultured solutions, the industry is undergoing a significant transformation that benefits both producers and consumers. Clean label is no longer just an option but a necessity for brands aiming to thrive in a rapidly evolving market.
Continued collaboration between bakers, ingredient developers, and technology providers will be essential to meet the challenges of clean label baking, delivering products that are delicious, wholesome, sustainable, and transparent. MMEA
Global biscuit market projected to hit US$11.79B by 2027
GLOBAL – The global biscuit market is projected to reach a value of approximately US$11,792.3 million by 2027, growing at a compound annual growth rate (CAGR) of around 5.42% during the forecast period from 2022 to 2027. This robust growth is driven by rising consumer demand for tasty, convenient, and healthier snack options, alongside a diversified product landscape that offers a wide range of flavours and ingredients.
Biscuits have become one of the world’s most popular packaged snacks due to their ease of storage, longer shelf life, and versatility in flavours, including sweet, savoury, chocolatecoated, and filled varieties. The growing awareness of the health benefits of certain biscuit types, such as whole-grain and fibre-rich options, is also fueling market expansion. These include multi-grain, oat-based, sugar-free, and high-fibre biscuits, which are gaining popularity among health-aware consumers. Additionally, evolving consumer preferences toward indulgence combined with health consciousness have encouraged manufacturers to innovate with better-for-you ingredients and clean-label offerings.
Countries like the U.S., Canada, Germany, the U.K., India, and China are particularly significant due to their large consumer bases and advanced retail infrastructures. Supermarkets, hypermarkets, convenience stores, specialty retailers, and online sales channels collectively contribute to biscuit distribution. Key players profiled in the market include global giants such as Mondelez International, Britannia Industries Limited, Kellogg Company, Nestlé, ITC Limited, Parle Products Private Ltd, pladis Foods Ltd, and several others.
These companies are investing heavily in product innovation, expanding production capacities, and strengthening distribution networks to capture growing demand. They are also leveraging emerging trends such as premiumization, organic ingredients, and ethnic biscuit varieties to appeal to diverse consumer segments. Despite the positive outlook, the biscuit market faces challenges due to concerns about sugar, fat, and calorie content, which can deter health-conscious buyers.
INNOVATIONS
Meala unveils clean-label pea protein egg replacer in baked goods
ISRAEL – Food-tech innovator Meala FoodTech, Ltd. has launched Groundbaker, a single-ingredient pea protein designed to replicate the full functionality of eggs in baked goods, offering a breakthrough solution for manufacturers facing rising costs, supply volatility, and clean-label demands. Eggs have long been a cornerstone of baking, prized for their binding, leavening, emulsifying, and moisture-retaining properties. However, recent avian flu outbreaks across the US and Europe have triggered global egg shortages and price spikes, prompting bakeries and CPG brands to seek reliable alternatives.
Founded in 2021, Meala is known for pioneering functional, plant-based ingredients that align with flexitarian lifestyles and allergen-conscious consumers. The new offering steps in as a cost-effective, allergen-free substitute that delivers consistent texture, structure, and volume across a wide range of applications, from pound cakes and brioches to pancakes and pre-made mixes.“Eggs are considered a cornerstone ingredient in baking due to their versatile functionality,” explains Hadar Ekhoiz-Razmovich, CEO and co-founder of Meala FoodTech. “Replacing egg with a single, high-performance ingredient that can deliver the desired rise and lightness prized in bakery products is highly challenging. Unlike conventional egg replacers that rely on complex blends of stabilizers and gums, Groundbaker is a clean-label solution derived entirely from pea protein. It offers exceptional gelling, foaming, binding, and emulsification capabilities, ensuring baked goods maintain their soft crumb, appealing volume, and shelf-life stability.
Tali Feldman-Sivan, Meala’s co-founder and Chief Business Officer, highlights that Groundbaker can help manufacturers mitigate the risks associated with volatile egg markets, stabilize production costs, and maintain consistent product quality despite ongoing supply chain disruptions.The ingredient is supplied in a powdered form, facilitating easier logistics, storage, and handling compared to liquid or more complex alternatives.
Mars completes US$280M expansion of Egypt facility
EGYPT – Mars, the American confectionery giant, has finalized a US$280 million expansion of its manufacturing facility in 6th of October City, Egypt, marking a significant milestone in its global operations. The investment elevates Mars’ total commitment in Egypt to over US$500 million, positioning the country as a strategic hub for the company’s international supply chain.
The expansion includes the addition of three new production lines, featuring advanced technologies for rolled wafer products and filled-bar innovations, notably for the Galaxy Flutes brand. These upgrades have increased the plant’s annual production capacity to 120,000 tonnes, with more than 90 percent of the output earmarked for export to over 50 countries across Europe, the Middle East, and Africa. Egypt’s Minister of Industry and Transport, Kamel El-Wazir, and Investment Minister Hassan El-Khatib attended the inauguration ceremony, alongside Mars board member Frank Mars.
Chantal Templeton, General Manager for Mars Middle East and Africa, emphasized that the expansion makes the Egyptian facility one of Mars’ top five manufacturing sites globally. “This investment reflects our long-term commitment to Egypt and its role in our global growth strategy,” she stated. The upgraded facility is expected to enhance local sourcing and create hundreds of new jobs, contributing to Egypt’s economic development.
Egypt’s Cabinet hailed the expansion as a testament to the country’s improving investment climate and industrial capabilities. The move is seen as part of a broader trend of multinational corporations deepening their footprint in Egypt, leveraging its geographic location, skilled workforce, and expanding infrastructure. With this expansion, Mars not only strengthens its manufacturing capacity but also reinforces Egypt’s role as a key player in the global confectionery market.
Nigerian Bottling Company launches Plazma biscuit brand
NIGERIA – The Nigerian Bottling Company (NBC), a key member of the Coca-Cola Hellenic Bottling Company (CocaCola HBC) Group, has officially entered Nigeria’s snack food sector with the launch of Plazma Biscuit, a beloved European brand from Serbian confectionery giant Bambi. This strategic move marks NBC’s first foray into the biscuit category, expanding its portfolio beyond beverages and reinforcing its commitment to diversifying its offerings in the Nigerian market.
The launch event, held in Ikeja, Lagos, was a high-profile affair attended by NBC executives and partners.
A symbolic highlight of the event was the ceremonial first sale of a carton of Plazma biscuits by NBC’s Managing Director, Goran Sladić, signaling the brand’s formal entry into the Nigerian retail landscape. Plazma’s entry into the Nigerian market reflects a broader corporate strategy by NBC and its affiliates to diversify their product offerings and adapt to shifting consumer preferences, favoring convenient, quality snack foods.
The brand is renowned in Europe for its rich taste, creamy texture, wholesome ingredients, and versatility as both a snack and an ingredient for desserts, which the company aims to replicate in Nigeria’s growing snack sector. According to NBC, the introduction of Plazma is more than just a product launch; it’s a strategic milestone that reflects the company’s confidence in Nigeria’s economic potential and its long-term investment in the region. The snack food market in Nigeria is rapidly growing, driven by urbanization, a youthful population, and increasing demand for convenient, on-the-go food options. NBC’s entry into this space positions it to tap into new consumer segments and strengthen its presence in the fastmoving consumer goods (FMCG) sector. Plazma biscuits will be available in various pack sizes to cater to different consumer needs and price points.
Palsgaard to showcase emulsifier benefits at Gulfood Manufacturing 2025
DENMARK – Palsgaard, a global leader in emulsifiers and stabilizers with over 100 years of experience, is set to highlight the advantages of its sustainable emulsifier solutions at Gulfood Manufacturing 2025, held at the Dubai World Trade Centre from November 4 to 6, 2025. At the event, Palsgaard will demonstrate how their emulsifiers help industrial bakers and food manufacturers improve product quality while reducing food waste and extending shelf life.
Founded in 1917 by Einar Viggo Schou, Palsgaard continues to be a pioneer in emulsifier innovation, with its products reaching more than 400 million consumers daily across 120 countries. The company’s sustainable production and commitment to reducing environmental impact make it a preferred partner in the food industry.
Their solutions enable the combination of immiscible ingredients, enhancing texture, taste, mouthfeel, and overall product stability across bakery, confectionery, dairy, ice cream, margarine, and plant-based food sectors. Of particular focus will be the sustainability aspect of their emulsifiers, which are produced using RSPO SG-certified palm oil and manufactured in CO2-neutral factories located in Denmark, the Netherlands, Mexico, Brazil, China, and Malaysia. These environmentally responsible practices align with rising consumer and regulatory demands for more sustainable, “better-for-you” food products with cleaner labels and improved nutritional profiles.
Palsgaard’s emulsifiers also serve a dual function as plantbased polymer additives, providing anti-static and anti-fog benefits that help enhance food packaging appearance and reduce food waste by controlling condensation. At Gulfood Manufacturing, Palsgaard’s food technologists will share their expertise and application knowledge to help manufacturers optimize recipes and develop innovative products that meet evolving market trends. This collaboration supports manufacturers’ efforts to meet consumer expectations for high quality, nutritious, and sustainable foods.
INVESTMENTS
Puratos opens its first USA bakery glaze facility
USA – Puratos has officially opened its first US-based dedicated bakery glaze facility in Pennsauken, New Jersey, marking a significant milestone in expanding its footprint in the United States. The new plant, which celebrated its grand opening on October 27, 2025, is the first in the US solely focused on bakery glaze production. This state-of-the-art facility brings Puratos’ advanced manufacturing technology closer to its American customers, strengthening the company’s commitment to innovation, food safety, and sustainability.
The Pennsauken glaze plant is part of Puratos’ global glaze network, which already includes sites in Mexico, Belgium, and Italy. The facility features ultra-high-temperature (UHT) processing capabilities and a versatile packaging line that supports formats ranging from 10L and 20L bag-in-box solutions to large-scale industrial packaging. Additionally, the facility is designed with sustainability in mind, featuring a 100 percent solar roof, LED lighting, and on-site electric vehicle charging stations.
Puratos’ flagship product, manufactured at this plant, is Sunset Glaze, a plant-based and allergen-free egg wash alternative known for its excellent shine, color, and ease of use. The local production of Sunset Glaze aims to help customers respond more quickly to market demand, reduce supply chain risks, and unlock premiumization opportunities in the competitive US bakery market.
Andrew Brimacombe, President of Puratos US and incoming President of Puratos North America, highlighted the strategic importance of the plant in meeting the growing demand for local, sustainable bakery glaze options in the US. He emphasized that the new facility would help Puratos further support customers with bakery innovation and strengthen their operational capabilities. Additionally, Puratos relocated its Northeast distribution center to a larger nearby facility to support its expanding East Coast operations.
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