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Many supplement manufacturers invest heavily in research and development, pursuing scientific breakthroughs. Yet, they often overlook a fundamental truth—taste, smell and packaging play a decisive role in whether a supplement becomes a daily routine or an abandoned purchase. No matter how advanced the formulation, if it is not convenient and palatable, it risks being forgotten. Kirsch BioPharm, a biopharmaceutical company, refuses to let convenience be an afterthought. Combining cutting-edge formulations with sachet-based solutions designed for local taste preferences and seamless integration into daily life makes its supplements a popular choice. The company eliminates the barriers of hassle, discomfort and forgetfulness, transforming supplements from a chore into a natural part of a healthier lifestyle. “Our focus is on region-specific flavoured supplements crafted to align with local tastes. In India, mango reigns as a beloved fruit, celebrated for its tropical richness. In Saudi Arabia, the preference leans toward sweeter profiles, inspired by the richness of dates and other dried fruits,” says Yaser Dezhkam, managing director. Some of the best supplements loved by clients worldwide are—CitraMagX 400 and Neural Max. CitraMagX 400 is a magnesium-based supplement that reduces fatigue and supports muscle function. Its Fanta-like citrus flavour has made it a favourite among athletes and professionals alike. Similarly, Neural Max, formulated for cognitive support, helps students and professionals stay focused under pressure. Unlike conventional brain supplements, Neural Max transforms mental clarity into an enjoyable experience with its smooth, currant flavour.
Protein Processing 2025
Every bite of a Big Mac, every crunch of a Chicken McNugget, or enjoying a Sausage McGriddle for breakfast isn’t just a meal—it’s a story, a shared experience, and a celebration of taste and trust. From the warm embrace of a drive-through to cherished family dinners that create lifelong memories, these moments are fuelled by the promise of fresh, safe, and high-quality ingredients. But have you ever wondered what makes McDonald’s and other global brands stand so tall in a world where food safety reigns supreme? The answer is Lopez Dorada, a Hispanic-owned company that has transformed the protein-processing industry with its unwavering commitment to food safety and quality. This dedication goes hand in hand with its commitment to the people who make it all possible—their employees. Lopez Dorada understands that delivering exceptional products starts with a happy, healthy workforce. By fostering a culture of respect, inclusivity, and growth, the company ensures its team feels just as cared for as the food they produce. A Legacy of Trust and Dedication Founded with a vision to exceed expectations, Lopez Dorada is a leading supplier of beef, pork, and poultry products to global icons like McDonald’s, Starbucks, and Tyson. Its operations combine a rich heritage of excellence with forward-thinking strategies, setting a new benchmark for food safety and quality. “Our mission is to exceed our customers’ expectations with the highest quality food and to enhance our employees’ safety and well-being. We believe that through our people and sustainable business practices, we will be our customers’ most trusted supplier,” says John Patrick Lopez, Vice President of Strategy, Communications & Government Affairs at Lopez Dorada. The company operates with a simple yet powerful philosophy: it views itself as the very brand it represents. This mindset drives an unrelenting focus on protecting and elevating the reputations of its partners, delivering not just products but also trust, security, and pride in every partnership. Food Safety First: A Relentless Pursuit of Perfection At Lopez Dorada, food safety isn’t just a box to check—it’s the foundation of its operations. The company adheres to a meticulous, multi-tiered approach that begins with leadership setting rigorous safety protocols and extends to plant-level execution. Every facility follows a structured process involving internal audits, surprise inspections, and annual third-party audits aligned with the Global Food Safety Initiative (GFSI). Training programs keep employees updated on evolving federal regulations, while compliance is continuously monitored. The mantra? Do it right the first time. This disciplined approach ensures Lopez Dorada is always ready to tackle the unpredictable challenges of manufacturing.
Commercial Food Service Equipment Repair Service 2025
In the restaurant business, a well-functioning kitchen is the backbone of success. When equipment breaks down, every minute counts. That’s where Elite Kitchen Services (EKS) steps up. Founded by Adam Roberts, EKS is built on a simple but powerful idea: to provide restaurant owners with a one-stop solution for kitchen equipment repairs, maintenance, and installations. Instead of dealing with multiple vendors for different issues, restaurant owners can rely on EKS to handle everything—from hot-side cooking equipment to refrigeration, HVAC, exhaust systems, and even minor plumbing and electrical work. “I wanted to create a company where restaurant owners didn’t have to call five different service providers to fix their kitchen,” Roberts explains. “With EKS, they make one call, and we take care of everything.” A Full-Service Approach to Kitchen Maintenance EKS isn’t just about repairs—it’s about keeping restaurants running smoothly and efficiently. The company offers preventive maintenance to help businesses avoid costly breakdowns and unexpected downtime. If an issue does arise, EKS technicians are trained to diagnose and repair both hot-side and cold-side equipment, ensuring clients don’t have to wait for a specialist to be available. Roberts has always believed that having highly trained technicians is key to providing top-tier service. “I don’t want a team where one guy only knows refrigeration and another only knows ovens,” he says. “I want every technician to be able to work on everything.” While some specialization is inevitable, EKS ensures that its team is cross-trained so they can handle a wide range of equipment and minimize delays for customers. Beyond repairs and maintenance, EKS also sources and installs commercial kitchen equipment. The company has the capability to order appliances, inspect them at its warehouse, and deliver them directly to clients. This hands-on approach gives restaurant owners peace of mind, knowing their equipment is installed properly and ready to perform.
CXO INSIGHTS
Getting to Grips with Gummies: The secrets to producing the perfect CBD gummy supplement
Frederic Martin, Operations and Technology Director, Rousselot
The Development of Single-Serve Coffee Systems at Lavazza
Carlo Carbonini, Global Coffee Machines & Capsule Systems Development Director, Lavazza Group
Use of Food Cultures in Meat Products: Traditional Use, Modern Applications and Legal Classification
Dr. Claudia Durmus, Chief Technology Officer, Novataste
Unlocking Plant Protein Potential: How to Reinvent Plant Protein to Boost Consumer Adoption
Romain Joly, Global Head of Proteins Business Line, Roquette
Shaping Food Production and Sustainability with Alternative Proteins
Thijs Bosch, Managing Director Cosun Protein, Royal Cosun
Ensuring Safe and High-Quality Nutrition Through Expertise and Innovation
Christine Lodder, Senior Director Global Quality Assurance, Merieux Nutrisciences
Record C-Price in Green Coffee: Impact on the Coffee Industry and Consumers
Georgios Chatzianastasiou, Head of Coffee, Gleneagles
IN FOCUS
Enhancing Bioavailability and Taste in German Supplements
The German sachet supplement market is experiencing growth driven by health consciousness, personalised nutrition, and innovations in bioavailability and taste enhancement, thereby catering to consumer demand for effective and convenient solutions.
EDITORIAL
Driving Change In Functional Foods And Foodservice Models
Sachet-format supplements are drawing interest in Germany as consumers prioritize convenience and shelf stability. Across Europe, this growth parallels rising recognition for protein processing firms that meet high production standards and evolving consumer needs. As demand expands across the region, food service equipment repair services helps maintain operational continuity. Together, these developments reflect continuous advancements in the food and nutrition sector. Key technology trends driving the expansion are stick-pack filling automation, enzymatic protein refinement and predictive maintenance software. Stick-pack filling automation improves sachet production by increasing output speed and accuracy while reducing material waste and packaging errors. Enzymatic protein refinement enhances processing by isolating high-quality protein fractions without excessive heat or chemicals, preserving nutritional integrity. Predictive maintenance software supports food service equipment by identifying performance issues early, preventing breakdowns and optimizing repair scheduling. This edition of Food Business Review Europe explores companies driving advancements in sachet-form supplement production, protein processing and equipment support services. It features thought leadership articles from industry leaders, including Frederic Martin, Operations and Technology Director at Rousselot, who shares insights on the role of advanced gelatin technologies in the evolving functional confectionery space. Julie Owst, head of sustainability at Bidfood UK, discusses the path toward circularity in foodservice. She shares how reusable packaging models and behavior-driven design help reduce waste and shift consumption patterns across the supply chain. We hope this edition helps you explore the latest innovations driving efficiency, sustainability and product quality to support smarter operations, stronger customer appeal and long-term growth.
