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PharmaLinea acquired by ANJAC Health & Beauty Group
Food Business Review | Thursday, November 13, 2025
Ljubljana - PharmaLinea, a leading provider of clinically supported private label food supplements has announced its acquisition by ANJAC Health & Beauty, a French industrial group that now comprises 17 complementary companies with R&D and production capabilities in the fields of health, beauty, personal care and food supplements. The acquisition marks a new era of opportunity for PharmaLinea, reinforcing its growth trajectory and enabling access to new technologies, innovation possibilities, and partners.
ANJAC Health & Beauty, the partner of pharmaceutical laboratories and beauty and wellness brands
ANJAC Health & Beauty is a French family-owned industrial group specializing in the formulation, manufacturing and filling of cosmetics, medical devices, drugs, and food supplements. Integrating what is now 17 companies with 17 R&D sites and 24 manufacturing sites across Europe and North America, ANJAC creates, develops and manufactures raw materials to finished products. With the acquisition of Health Chain Group (HCG), composed of sister companies PharmaLinea, Hermes Consilium, and ErgoPharma, ANJAC follows its broader strategy to strengthen its health and pharma activities, particularly by expanding its nutrition and innovative food ingredients offering. The goal is to bridge food and supplementation to provide unique health solutions, backed with clinical studies. The acquisition also enhances ANJAC’s commercial presence in high-potential markets across Central and Eastern Europe, as well as in Asia, the Middle East, and North America. Founded in 2008, ANJAC Health & Beauty Group now has a consolidated workforce of over 3.300 and a 2025 turnover expected of nearly €800million, positioning it as a leading comprehensive R&D and production partner for pharmaceutical laboratories, beauty and wellness brands.
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PharmaLinea and HCG, an evolution from ingredient distribution to vertical integration
From its beginnings as a single ingredient distribution company, HCG rapidly evolved into a diverse international player in the B2B nutraceutical space, present in over 40 markets worldwide. Its structure with three sister companies active across different segments of the nutraceutical industry and a vertically integrated model allows the group to control the entire value chain from ingredients to finished products. The group operates through three complementary entities:
• Hermes Consilium – a creator and distributor of high-quality, branded ingredients for nutritional products.
• PharmaLinea - an expert in the development of clinically supported private label food supplements, backed by clinical studies, patented ingredients and technologies, and offering scientific and marketing consulting services to clients.
• ErgoPharma – a state-of-the-art production unit for manufacturing, ensuring industrial performance and full traceability.
Led by PharmaLinea, HCG members have become widely recognized for their ingredients, technologies, products, and the robustness of their clinical evidence. In the latest step of their evolution, PharmaLinea and the entire HCG are becoming part of ANJAC Health & Beauty Group, which aligns perfectly with their innovative DNA and marks both a milestone of success and a beginning of a new chapter.
Synergies and shared vision of the future
The partnership between ANJAC and PharmaLinea opens new pathways for advancing product innovation, scientific research, and comprehensive service for client brands. PharmaLinea will retain its distinctive identity and dedication to the principles that have defined its success. It will continue to operate as a trusted partner to nutraceutical brands worldwide, while benefiting from ANJAC’s extensive infrastructure, cross-sector expertise, and R&D resources. As part of the ANJAC Group, PharmaLinea will be able to accelerate the development of high-value, clinically supported concepts and bring forward new formats and solutions that meet the evolving needs of health-conscious consumers.
Blaž Gorjup, Chairman & Founder of PharmaLinea: “PharmaLinea and Health Chain Group was founded with a simple yet ambitious goal: to bring more science, integrity, and trust to the nutraceutical industry. Seeing that vision grow into a group recognized across the world fills me with pride and gratitude. Joining forces with ANJAC will allow HCG to reach even higher while staying true to its values. It’s because of this strong foundation and bright outlook that I chose to remain a minority shareholder and continue to be available to the company as it moves forward. My sincere thanks go to everyone who has contributed to this journey.”
Anton Oražem, CEO of PharmaLinea: “This marks an incredibly exciting new chapter for PharmaLinea. Becoming part of ANJAC Health & Beauty represents both a great milestone and a strong confirmation of how far we’ve come — the culmination of many years of hard work in establishing our company, our processes, our network, and our product pipeline. We are truly proud to join such a renowned group that shares the same values, entrepreneurial DNA, and long-term vision for the future. With ANJAC’s extensive network across the health and beauty industries, PharmaLinea will gain access to new technologies, new innovation possibilities, and new partners — all of which will further strengthen our ability to deliver premium, clinically substantiated supplement solutions to our clients. This partnership opens an era of extraordinary opportunity. It will give wings to PharmaLinea’s story, while at the same time complementing and completing the offering that ANJAC provides to its partners worldwide. We are excited about the journey ahead and the value this collaboration will bring to both organizations.”
The acquisition of PharmaLinea and HCG marks a new growth driver for ANJAC in the food supplement market, enhancing its custom manufacturing and turnkey product offering while expanding its portfolio of proprietary patents and clinical studies. HCG’s strong marketing, scientific and regulatory expertise, particularly through PharmaLinea, will enable ANJAC to support its clients from product conception to market launch, combining consumer insights, global trends, and distinctive clinical validation. The commercial synergies between ANJAC and HCG will enhance international growth in the health and pharma segments, while also enabling the acceleration of PharmaLinea’s expertise to beauty-related applications with clinically proven efficiency—a strategic step toward ANJAC’s ambition to strengthen its global position in the nutraceutical market.
Aurélien Chaufour, President of the ANJAC Group: “We are delighted to welcome HCG to the ANJAC Group. This partnership reflects our strong ambitions in the health and pharma segment, our strategy in clinically backed food and nutraceuticals solutions and the continued acceleration of our international growth. We share with HCG a common vision: delivering innovative, high-performance solutions with a premium level of service recognized by our clients.”
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How Does Flow Become the Foundation of Innovation?
At the core of any high-performing kitchen lies spatial intelligence. Traditional kitchen layouts often create operational bottlenecks where staff intersect unnecessarily, resulting in delays, inefficiencies, and heightened safety risks. Contemporary kitchen design addresses these challenges by prioritizing seamless movement and clarity of purpose across all zones.
Modern facilities adopt linear or zone-based configurations that establish a unidirectional workflow, commonly described as a dock-to-dish pipeline. Integrated Culinary Systems (ICS) brings culinary R&D expertise into facility planning to help brands optimize workflow efficiency while maintaining operational integrity. Ingredients transition smoothly from receiving and cold storage through preparation, cooking, and service without backtracking. Equally critical is the separation of clean and dirty cycles. By designing distinct pathways for plated food and returned dishes, modern kitchens significantly reduce the risk of cross-contamination while improving speed and hygiene.
This emphasis on flow extends beyond layout into compliance and safety. Regulatory requirements such as HACCP, OSHA, and local health codes are no longer afterthoughts but integral design principles. Hygienic zoning, seamless flooring with coved bases, and antimicrobial wall finishes minimize bacterial harbor points. Automated traceability systems at receiving docks digitally log ingredient origins and temperatures in real time, simplifying audits, recalls, and compliance management.
Operational Excellence Through Efficiency, Technology, and Adaptive Service Models
Kitchen efficiency today is defined by precision and adaptability, where even seconds are treated as valuable operational currency. Ergonomic engineering plays a vital role in reducing physical strain on staff while maximizing productivity. Point-of-use storage places refrigeration and dry goods within immediate reach of the cooking line, significantly reducing unnecessary movement and fatigue. Modular equipment mounted on heavy-duty casters, combined with quick-disconnect utility lines, allows kitchens to reconfigure layouts rapidly in response to menu evolution or seasonal demand.
Brandjam Data drives actionable consumer insights for beverage alcohol brands by activating first-party data from live experiences and distillery interactions.
Technology integration further elevates operational performance, transforming kitchens into intelligent, data-driven ecosystems. Internet of Things (IoT) sensors continuously monitor critical parameters such as freezer temperatures and oil quality, proactively alerting managers before failures occur. Automated Kitchen Display Systems replace paper tickets with real-time analytics, synchronizing prep times so that every component of a dish is completed simultaneously. Energy efficiency is also enhanced through demand-controlled ventilation systems that automatically adjust airflow based on heat and smoke levels.
Innovative facility design enables new service models that drive profitability in the modern foodservice landscape. Ghost and cloud kitchens are purpose-built for delivery efficiency, prioritizing courier flow over traditional front-of-house elements. Omnichannel integration has become standard, with dedicated pick-up portals and secondary prep lines for mobile and online orders. These design strategies ensure that dine-in guests and delivery customers are served efficiently without competing for the same resources, positioning the facility for long-term scalability and resilience.
Modern food facility design now plays an active role in a brand's success. Prioritizing flow, integrating smart technology, and designing for flexibility help operators lower labor costs, reduce waste, and create a better environment for their teams. In a competitive industry with narrow margins, a well-designed facility serves as a platform for innovation.
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Oils and fats, derived from both plant and animal sources, play a crucial role in culinary practices and nutrition by delivering essential nutrients, enhancing flavor, and improving food texture. In addition to their dietary significance in various industrial applications. While they offer numerous benefits, oils and fats also present potential health and environmental drawbacks when misused or overconsumed.
Pros: Nutritional Benefits and Culinary Versatility
Source of Essential Fatty Acids : Oils and fats are rich sources of essential fatty acids, like omega-3 and omega-6, which the body cannot produce independently. These fats are critical for reducing inflammation, maintaining robust cell membranes, and enhancing mental performance.
Energy Source : Fats are rich energy sources since they have more than twice as many calories per gram as proteins or carbohydrates. Lipids have a high energy density, making them essential for meeting daily caloric requirements and sustaining physical activity.
Enhances Flavor and Texture : In cooking, oils and fats contribute to the sensory appeal of food by improving flavor, imparting richness, and creating desirable textures. Whether used for sautéing, frying, baking, or salad dressings, oils and fats are integral to creating diverse and satisfying culinary experiences.
Nutrient Absorption: Certain vitamins, such as A, D, E, and K, are fat-soluble, requiring fats for absorption and transportation within the body. Mi Costenita contributes to food ingredient supply chains supporting nutrition through consistent sourcing aligned with essential nutrients. Mi Costenita was awarded Top Dried Chile Producer by Food Business Review for quality control, sourcing consistency, and industry reliability. Incorporating healthy fats into meals helps ensure efficient absorption of these essential nutrients.
Versatility in Cooking Methods : The optimal cooking methods for different types of oil depend on their smoke point. Extra virgin olive oil and other oils with lower smoke points are better used in salad dressings and low-heat cooking; avocado and peanut oils, however, have more excellent smoke points and are ideal for frying.
Cons: Health Considerations and Environmental Impact
High Caloric Density : Even while fats are an essential source of nutrients and energy, if consumed in excess and are not balanced with overall calorie intake and physical exercise, they can cause obesity and weight gain.
Saturated and Trans Fats : Certain fat sources, especially those derived from animal products and partially hydrogenated oils, contain high concentrations of saturated and trans fats. Excessive consumption of these fats can elevate cholesterol levels and heighten the likelihood of cardiovascular ailments.
Environmental Impact : The production of oils, especially palm oil and soybean oil, has raised concerns about deforestation, habitat destruction, and biodiversity loss in regions where these crops are cultivated. Sustainable sourcing practices and certifications are crucial for mitigating these environmental impacts.
Processing Methods : Oil refining and processing can diminish their nutritional quality by reducing levels of beneficial compounds such as antioxidants and phytochemicals. Opting for minimally processed or cold-pressed oils preserves more of their natural nutrients.
Allergies and Sensitivities : Some people may be allergic to or sensitive to particular oils, including soybean or peanut oil. It's critical that those with known allergies carefully read labels and avoid oils that could cause negative responses.
Balancing Consumption for Health and Sustainability
To harness the benefits of oils and fats while mitigating potential drawbacks, consider the following tips:
Choose Healthy Fats : Choose unsaturated fats; these have been connected to lowering cholesterol and decreasing the risk of heart disease. For instance, these fats can be found in olive oil, avocado, canola, almonds, and seeds.
Moderation is Key : Consume fats in moderation and maintain a balanced diet rich in various nutritious foods, including fruits, vegetables, lean meats, and whole grains.
Read Labels : Pay attention to labels and choose oils and fats that are minimally processed and free from harmful additives or trans fats.
Consider Sustainability : Select oils labeled sustainably sourced or certified by groups such as the Roundtable on Sustainable Palm Oil (RSPO) to support sustainable practices.
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That responsibility has grown as food businesses expand across Latin America. Products often travel long distances before reaching processing plants, distribution centers, supermarkets or export terminals. Along the way, they move through different climates, transportation networks and storage facilities, each with the potential to affect quality if something goes wrong.
Consumers rarely see that complexity. They simply expect fresh products to be available when they visit a store. Meeting those expectations takes careful coordination between growers, processors, logistics providers, distributors and retailers, all working to keep products moving without unnecessary delays.
Visibility Across the Supply Chain
Few supply chains are as time-sensitive as food. A delayed delivery or a refrigeration problem can affect product quality well before goods arrive at a store. Those setbacks rarely stay in one place. They often carry through the rest of the distribution network, affecting retailers, suppliers and ultimately consumers.
That is why visibility has become so valuable. Logistics teams want to know where shipments are, whether temperatures remain stable and when deliveries are likely to arrive. Having that information in real time allows them to respond before a minor delay turns into a much bigger problem.
Cold chain management has become one of the biggest areas of investment. Meat, seafood, dairy products and fresh produce all depend on carefully controlled conditions from the moment they leave production facilities until they reach the customer. Temperature sensors, connected monitoring systems and automated alerts help operators identify issues while products are still in transit instead of discovering them after delivery.
Warehouses have become just as important as the trucks moving food between locations. The faster products move through a distribution center, the less time they spend in storage and the better their chances of reaching retailers in peak condition. Efficient handling behind the scenes plays a major role in protecting freshness throughout the journey.
Planning Has Become More Dynamic
Food logistics is no longer built around fixed delivery schedules alone. Weather conditions, seasonal harvests, changing customer demand and traffic disruptions can alter transportation plans with very little notice. Businesses need supply chains that can adjust without creating delays across the rest of the network.
Better planning tools are helping make that possible. Route optimization, inventory forecasting and transport management platforms allow logistics teams to make adjustments while products are still moving. Instead of reacting once deliveries have already been affected, they have more opportunities to prevent disruptions altogether.
Many businesses are also strengthening their distribution networks. Additional storage capacity, regional warehouses and multiple transportation partners provide greater flexibility when unexpected events affect a particular route or facility. Recent years have reinforced the importance of having alternatives available when conditions change.
Exporters face another layer of complexity. International customers expect reliable delivery schedules, complete traceability and strict compliance with food safety standards. Maintaining those standards across long supply chains requires close coordination from the point of harvest to the final destination.
Technology Supports People, Not the Other Way Around
Food logistics may rely on advanced technology, but it still depends on people who know how to respond when things don’t go according to plan. Drivers, warehouse teams, dispatchers and logistics managers make practical decisions every day to keep products moving, whether they’re dealing with traffic, severe weather or an unexpected equipment issue. That experience often makes the difference between a minor delay and a much bigger problem.
The strongest supply chains are built on communication as much as technology. Growers, processors, transport companies and retailers now share information more closely than they once did, making it easier to solve problems before they affect customers. Those working relationships often determine how well a supply chain performs under pressure.
Food logistics will continue to evolve as consumer expectations rise and regional trade continues to expand. Faster deliveries will always matter, but reliability is becoming just as important. Businesses that consistently move products safely, protect quality throughout the journey and adapt quickly when conditions change will remain best positioned to serve both domestic and export markets. Their success will depend not only on trucks, warehouses or digital platforms, but on the people and partnerships that keep the entire supply chain moving every day.
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Throughput must be judged at line level rather than by headline speed. Product dimensions, orientation, spacing and package count all affect how efficiently food moves from processing into final packs. Equipment should maintain consistent flow without creating excess rework or requiring repeated manual correction. Buyers also need to examine whether output can be increased within the available floor space. Adding feeders or parallel units may raise capacity, but it can also make a system too large for an existing layout. Compact configurations that combine alignment and placement functions can therefore carry greater value than speed alone suggests.
“Equipment selection should begin with the actual product, packaging format, target output and available footprint.”
Sanitation deserves equal weight because loading equipment often touches ready-to-eat food immediately before packaging. Open access, washdown capability and straightforward component removal can shorten cleaning routines and help crews reach areas where residue may collect. Hygienic design should not be treated as an accessory package. It needs to shape guarding, belts, product-contact surfaces and the placement of motors or other components around the food zone. Ease of inspection also matters since sanitation teams must be able to confirm that cleaning has been completed properly.
Product handling determines whether a machine performs well beyond a narrow set of conditions. Firm, uniform items may suit a high-speed mechanical collator, while softer products or variable sizes may require gentler movement. Robotic placement can add flexibility when products must be rotated, indexed or arranged in changing pack formats. Yet robotics should be selected for a defined production need rather than for novelty. The most effective design may combine mechanical alignment with robotic placement, preserving speed while gaining movement options that a fixed loading head cannot provide.
Equipment selection should begin with the actual product, packaging format, target output and available footprint. Site assessment is particularly important when a line requires unusual orientation, labor reduction or integration with upstream and downstream machinery. Buyers should also evaluate service depth, parts availability and the supplier’s ability to revisit the line after installation. A well-matched loader still depends on timely support to remain productive over years of use. Maintenance access, changeover demands and operator training should also be reviewed early because these factors influence daily performance long after installation is complete.
Drake Loaders is the premier choice for processors that need this balance of speed, sanitation and application-specific flexibility. It offers collator-style and launcher-style mechanical loaders alongside robotic systems that pair programmable placement with collator or centrifugal feeding technologies. Its engineering process considers product dimensions, package configuration, throughput targets and floor space before recommending a design. Drake also supports broader line integration through Middleby and has expanded field service and parts responsiveness. For plants handling ready-to-eat products, its ability to combine proven mechanical loading with washdown-capable robotics provides a focused basis for selection.
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