food

food 

ANALYSIS 

PACKAGING 

INGREDIENTS 

PROCESSING 

THE QUARTERLY MAGAZINE FOR THE FOOD AND DRINK INDUSTRIES IN EUROPE 

Issue 

1 Spring 2005 

Tapping into the berry 

trend 

The development of 

microarrays 

Food additives - 

regulation in action 

Coated film gets rid of 

moulds and microbes 

The development of 

thermal imaging

foreword 

03 

foreword 

About Food 

Food is a quarterly magazine covering the food and 

beverages manufacturing industry in Europe. The magazine 

facilitates the management processes responsible for 

identifying, anticipating and satisfying the needs of the 

European food and beverage industries. 

Food is published by: 

Andreas Lange Publishing, 

Calle Benissa 9 

Bajo 03727 

Jalon (Alicante) Spain 

Publisher: Andreas Lange 

Tel: +34 96 6481084 

e-Mail: food@andreaslange.info 

Editor: Juliet Hoskins 

Tel: +44 (0) 1784 465119 

e-Mail: jhoskins@editor.eu.com 

Publication Manager: John Fall 

Tel: +44 (0) 1784 457406 

e-Mail: john@iplsales.eu.com 

Production Assistant: Marysia Psnik 

e-Mail: marysia@andreaslange.info 

Printer: Gráficas Díaz Tuduri, S.L. 

Tel: +34 94 4217453 

e-Mail: alejandrosanchez@diazgraficas.com 

Welcome to the launch edition of Food, the quarterly magazine 

for the food and beverage industries. 

Important developments are happening, almost on a daily basis, in just 

about every aspect of the food and beverage industries – and some of 

those developments are truly momentous. It’s also clear that many of 

them serve to bring industry disciplines together, blurring the perimeters 

between branches of learning and specialities. The silo approach is no 

longer feasible. In Food magazine, we aim to take an in-depth look at some 

of the inspirational work that is happening, and to put it in the context of 

an increasingly multidisciplinary ecosystem. 

Much of the work undertaken to enhance product development and 

production is truly mind-boggling. For example, in the section on analysis, 

Dr Jay Hinton, of the Institute of Food Research, explains microarray 

technology and what it means for the food industry. The ability to track the 

behaviour of genes within bacteria may prove a milestone in our objective 

– albeit long-term – to remove pathogens from the food chain. And in 

another breakthrough, the development of the artificial throat by Quest 

International will drastically narrow down the options for flavourists when 

trying to come up with new concentrations of flavours. 

In packaging, the development of anti-microbial coated film for the food 

industry presents another breakthrough. As Dr Dieter Sandmeier, of the 

Fraunhofer Institute explains, if applied in strictly hygienic conditions, the 

coated film may obviate the need for complete food preservation, and 

result in better quality products. 

Food ingredients are increasingly under the spotlight – and in a few cases 

the hammer! Some of the most interesting developments are happening in 

Finland, where functional foods are well established and accepted. As 

Professor Seppo Salminen, of the Functional Food Forum puts it: “They 

(consumers) do not necessarily put health benefits at the top of their 

priorities when choosing food, and indeed, if food is not enjoyable, they will 

not eat it no matter how healthy it is. Health benefits therefore have to be 

included as a ‘given’.” 

In our section on processing, Greg Hooper, of Campden & Chorleywood 

Food Research Association, provides a fascinating article on the 

development of thermal imaging and some of the uses it can be put to. It’s 

clearly going to have a significant effect on the food industry and we will 

be watching eagerly for further developments. 

My thanks to all of you who have contributed to this edition. I hope you 

enjoy reading it and look forward to working with you again over the 

coming months. 

Juliet Hoskins 

Editor 

While the publishers believe that all information contained in 

this publication was correct at the time of going to press, 

they can accept no liability for any inaccuracies that may 

appear or loss suffered directly or indirectly by any reader as 

a result of any advertisement, editorial, photographs or other 

material published in Food. 

The contents of this publication are protected by copyright. 

All rights reserved. ISSN 1699 - 1621 

food spring 2005

04 

contents 

contents 

06 

08 

10 

13 

18 

20 

24 

27 

28 

30 

32 

Industry News 

Systematic advances in automation development 

Form, fill, seal (FFS) packs are right in line with the latest trends, because they have the advantage of the 

smallest possible packaging material consumption by both weight and volume. 

Analysis & Control 

Quest pioneers research into science of flavour release after swallowing 

Quest International (owned by ICI) is the driving force behind the world’s first ‘artificial throat’, a unique 

instrument that will speed up flavour development and allow the complex science of flavour release after the 

human swallowing process to be better understood. 

Quest International 

The development of microarrays 

Dr Jay Hinton uses the Institute’s experiences with salmonella to explain how microarray technology works, and 

what it can be used for. 

Institute of Food Research 

Dioxins and dioxin-like PCBs – the show goes on in Europe 

Dr. Peter A. Behnisch answers frequently asked questions about dioxins and gives an overview about current, 

ongoing discussions as well as their possible impact on several feed/food businesses 

Eurofins-GfA 

RIDA ® COUNT – The test sheet that counts for you 

If food processors and retailers want to ensure that they are operating in a hygienic environment, they need to 

ensure that effective hygiene control surrounds everything that takes place in their factory. 

R-Biopharm AG 

Packaging 

Content Protection in transparent packaging 

The use of plastics in convenience packaging is growing, so improved plastic packaging materials are necessary 

to maintain the optimum product presentation that meets market needs. 

Ciba ® Specialty Chemicals Inc. 

Systematic advances in automation development 

Form, fill, seal (FFS) packs are right in line with the latest trends, because they have the advantage of the 

smallest possible packaging material consumption by both weight and volume. 

Elau AG 

Coated film gets rid of moulds and microbes 

Scientists at the Fraunhofer Institute for Process Engineering and Packaging IVV, have opted for a different way 

of getting rid of moulds and microbes. Instead of adding preservatives to the food, they coat the packaging film 

with them. 

Fraunhofer Institute for Process Engineering and Packaging IVV 

The Ekopullo Association – caring for the environment 

The basic task of the Ekopullo Association is to administer and optimise the infrastructure for bottle and retail 

packaging materials, and to ensure that members have sufficient empty beverage packaging units. 

Ekopullo 

Food safety, HACCP and food conveyor belts 

Food conveyor belts can support the HACCP concept and thus minimise the client’s critical control points. 

Habasit 

Netstal’s PET-LINE – High-output production system for PET preforms 

Netstal’s PET-LINE system for the efficient production of PET preforms has undergone substantial development. 

Netstal 

Cover Image: Courtesy of Fazer Bakeries Ltd 


contents 

05 

34 

36 

38 

40 

42 

44 

47 

50 

53 

56 

59 

SÜDPACK goes full steam ahead for convenience! 

At this year’s Interpack exhibition, packaging specialist SÜDPACK is showcasing its position as a leading 

manufacturer of innovative packaging systems. 

SÜDPACK 

Ingredients 

Tapping into the berry trend 

The birthplace of the cranberry, the USA has already felt the full force of the ‘red revolution’. Ocean Spray 

cranberry ingredient sales there have increased significantly in the past few years and the cranberry is used as an 

ingredient in over 2000 products. 

Ocean Spray Ingredient Technology Group 

Trends in Sugar Alternatives 

It’s not just health claims that are pushing forward the confectionery market – the development of new 

ingredients and changes in European food law mean that confectionery manufacturers have a huge range of 

potential ingredients facing them. 

Cerestar Food & Pharma Specialties Europe 

Food additives – regulation in action 

Since the Food Standards Agency was established in April 2000 its aim has been to be trusted as the UK’s most 

reliable source of advice and information about food. 

Food Standards Agency 

The work of the Functional Foods Forum 

The University of Turku has a long tradition in the research and development of foods, and therefore has a 

breadth of knowledge in the effects of different foodstuffs in maintaining and promoting health and wellbeing. 

The Functional Foods Forum, University of Turku 

Processing 

The development of thermal imaging 

Anders Celsius suggested in 1742 that a new scale be used using 0 as the freezing point and 100 as the boiling 

point of pure water. Thermal imaging took another 200 years to develop. 

Campden & Chorleywood Food Research Association 

Extruded bread-chips – possibilities and limits 

In contrast to other direct expanded products, which are cut at the die-face, extruded bread chips are cut only 

after the expanded dough has cooled to some extent and has become firm. 

Schaaf Technologie GmbH 

Large-scale weight watching 

A certain degree of variability is an unavoidable part of any filling process. But to keep fluctuations in, for 

example, the net weight to a tolerable level, adequate control systems must be in place. 

Mettler Toledo 

How did Mesutronic become the success story that it is today? 

Mesutronic Toolbuilding GmbH was started in March 1993 with five employees and a production area of 250 

square metres. In the first year we had a turnover of approximately 435,000. 

Mesutronic Gerätebau GmbH 

Fazer Bakeries – succeeding in a changing market 

Several factors influenced the bakery market in 2004. Firstly, the accession to the European Union of a number of 

Baltic States put pressure on pricing and operational efficiency. 

Fazer Bakeries Ltd 

Press and Exhibitions 

A look at forthcoming exhibitions and conferences, including diary dates, and a profile of some of the companies 

exhibiting at major events. 


06 

industry news 

EFSA provides scientific support to on Bt10 maize 

On March 23 the European Food Safety Authority (EFSA) was informed 

of the inadvertent release in the US of a non-authorised genetically 

modified (GM) maize line called Bt10, and its unintended export as Bt11 

for research purposes to Spain and France. According to Syngenta, the 

biotechnology company that has developed Bt10 and Bt11 maize, the 

two new proteins (Cry1Ab and PAT) expressed in Bt10 and Bt11 are 

identical. Bt11 maize is authorized in the EU for use in food and feed. 

However, contrary to Bt11, Bt10 contains a gene (blaTEM) conferring 

resistance to the antibiotic ampicillin. Both EFSA and the European 

Commission have requested that Syngenta release full information about 

the safety characteristics of Bt10 and its distinction from Bt11 for 

further evaluation. ■ 

US beef industry affirms E. coli reduction pledge 

According to a report by the Centers for Disease Control and Prevention 

(CDC) in the US, the overall incidence of foodborne illness attributed to 

E. coli declined significantly again in 2004, meeting the US’ ‘Healthy 

People 2010’ goal five years ahead of schedule. Leaders in the beef 

industry welcomed the news and affirmed their pledge to continue work 

toward further decline of all pathogens. The CDC found that the overall 

incidence of E. coli O157:H7 cases had declined 42% since the baseline 

of 1996-1998. This comes less than two months after the US 

Department of Agriculture’s Food Safety and Inspection Service (FSIS) 

announced that the percentage of E. coli O157:H7 positive ground beef 

samples collected in 2004 had fallen by 43.3% compared to 2003 and 

has declined 80% since 2000. ■ 

McDonald’s celebrates 

50 years 

McDonald’s Chief Executive 

Officer Jim Skinner led the 

company’s 50th Anniversary 

celebration at the unveiling of a 

spectacular 24,000 square foot 

restaurant in downtown Chicago 

that features 60-foot Golden 

Arches, seating for 300, a doublelane 

drive-thru, historic 

memorabilia and stunning views of 

Chicago’s skyline. McDonald’s 

Corporation founder, Ray Kroc, 

seized his opportunity 50 years 

ago. Kroc opened the first 

McDonald’s restaurant in Des 

Plaines, Illinois in April 1955. 

Founded on a motto of quality, 

service, cleanliness and value, 

Kroc’s first restaurant sold 15-cent 

hamburgers, fries, soft drinks and 

shakes, and offered friendly service 

to families in the Chicago suburb. 

From that one restaurant, the now 

world-famous McDonald’s is 

represented by more than 30,000 

restaurants worldwide in 119 

countries. ■ 

Retail market for edible 

oils in China grows by 

41.51% 

According to a report from 

Research and Markets, the total 

retail market for edible oils in 

China has grown by 41.51% since 

1997, at an average annual growth 

rate of 5.41%. Manufacturing 

capacity is strong, and continues 

to be reorganised to serve the 

market better, with improved 

distribution and marketing. And 

Government involvement in the 

running of the edible oils industry 

is being gradually removed, 

replaced by market-led commercial 

enterprises, such as COFCO. The 

rationalisation of the processing 

industry is leading to better 

economies of scale as larger 

groups come to dominate the 

industry; and agricultural output of 

oil-bearing crops also continues to 

grow. However, overcapacity in the 

processing industry means there is 

a greater reliance on imports. This 

is creating difficulties for farmers 

within China, who find it hard to 

continue to grow oil-bearing crops 

that are often more expensive than 

imported oil-bearing seeds and 

beans. ■ 

Rare Chinese fruit top 

antioxidant 

A rare Chinese fruit known as Luo 

Han Kuo is more than twice as 

potent in antioxidants as welltouted 

Western sources, such as 

pomegranates, blueberries and 

cranberries, according to recent 

ORAC (Oxygen Radical Absorption 

Capacity) assay conducted at 

Brunswick Laboratories. Longjiang 

River Health Products, an 

international company with 

subsidiaries in the US China, Hong 

Kong and Singapore, is the first 

company to launch a premium, 

standardised Luo Han Kuo 

supplement in the US marketplace. 

The ORAC testing assigned 210 

ORAC units/gram for Longjiang 

River’s LHK(tm) fruit. The assay 

for pomegranate fruit measured 

105, cranberry fruit 93 and 

blueberry 77 ORAC units/gram. 

Luo Han Kuo is four times more 

potent in ORAC antioxidant 

measurements than blackberries 

and raspberries, and a sachet of 

LHK(tm) Natural contains 330 

ORAC units of antioxidant. ■ 


industry news 

07 

Risk assessment of compounds which are 

genotoxic and carcinogenic 

Different approaches are currently used worldwide to assess the human 

health risks of compounds with genotoxic and carcinogenic properties. 

However, the scientific aspects behind these methodologies are still very 

much debated. EFSA has asked the Scientific Committee to propose a 

harmonised, scientific and transparent approach for the risk assessment 

of compounds that have both genotoxic and carcinogenic properties. A 

draft opinion on ‘a Harmonised Approach for Risk Assessment of 

Compounds which are both Genotoxic and Carcinogenic’ has been 

prepared by the EFSA Scientific Committee, which, prior to its adoption, 

has been released for public consultation. Interested parties can send 

written comments before May 30 2005. ■ 

Asda, Morrisons and Tesco shun UK 

organic beef and pork 

A survey by the Soil Association shows that Britain’s leading 

supermarkets are buying more organic food from UK farmers but Asda, 

Morrisons and Tesco are all shunning UK beef and pork producers in 

favour of cheaper imports. The survey, conducted in November 2004 

when UK organic supplies of the products featured were readily 

available, found that: 

■ 

■ 

Only a fifth of fresh organic pork available in Asda and Morrisons 

was from UK farms. On average, 95 per cent of non-organic fresh 

pork sold is from the UK. 

Half of the organic beef and pork from Tesco was imported. The beef 

was mainly from Argentina and Australia and the pork was from 

Denmark. 

Over 1,200 shoppers around England, Scotland and Wales visited their 

local supermarkets to find out what percentage of staple organic 

vegetables and meat on sale were produced in the UK. All these 

products were in season at the time and readily available from UK 

organic farmers. ■ 

A round-up of industry news 

Wild blueberry 

compounds may 

work against cancer 

New research findings have 

concluded that wild blueberry 

compounds have the potential to 

attack all stages of cancer – 

initiation, promotion and 

proliferation. (Source: Journal of 

Food Science, 70(3):S159-S166, 

2005.) According to the study, 

different types of wild blueberry 

phenolic compounds are active 

during different stages of cancer, 

resulting in a broad spectrum of 

potential cancer-fighting benefits. 

According to Dr Mary Ann Lila, 

lead researcher from the 

Department of Natural Resources 

and Environmental Sciences, 

University of Illinois, Urbana- 

Champaign, wild blueberry 

compounds offer a multi-pronged 

attack against cancer. Cancer 

begins as a result of an assault on 

cells by free radicals leading to 

oxidative stress or inflammation. In 

addition to free radical scavenging, 

wild blueberries contain other 

natural components that are 

simultaneously inhibiting cancerpromoting 

enzymes and blocking 

the growth of tumour cells. How 

these compounds get into the body 

and the mechanics of how they 

work will be the subject of further 

research. ■ 

EU’s controversial 

2002 Food 

Supplements Directive 

invalid 

The Advocate General of the 

European Court of Justice (ECJ) 

has concluded that the EU’s 

controversial 2002 Food 

Supplements Directive is invalid. 

Due to take effect in August, the 

Directive threatens up to 5,000 

common products on sale in the 

UK. These items contain more 

than 200 nutrients, used safely in 

specialist supplements for many 

years but not on the Directive’s 

‘positive’ list of permitted 

substances. The opinion follows a 

review of the arguments presented 

by both sides in January. Advocate 

General Geelhoed found that the 

Directive infringed the principle of 

proportionality and lacked 

appropriate and clearly-defined 

rules for what should be allowed 

on the list of permissible health 

food supplements. If the court 

shares his view that the directive 

is invalid when it reaches its final 

verdict in July, the European 

Commission will have to 

renegotiate it. Challenging the 

Directive are two British trade 

bodies – the Health Food 

Manufacturers Association 

(HFMA), and the National 

Association of Health Stores 

(NAHS). ■ 


08 

analysis and control 

Quest pioneers research into science 

of flavour release after swallowing 

Quest International (owned by ICI) is the driving force behind the world’s first ‘artificial throat’, a 

unique instrument that will speed up flavour development and allow the complex science of flavour 

release after the human swallowing process to be better understood. 

The project to develop the 

artificial throat has cost around 

h2.5m, and has been co-funded 

by Quest with strategic research 

funding from ICI. 

The new technology is expected to 

benefit food and drinks 

manufacturers and flavour 

developers by modelling and 

predicting volatile release, and 

thus delivering more valuable 

information to facilitate faster, 

more competitive turnaround to 

market for new product concepts. 

The idea for the new tool came 

about because, before the project 

started, not much was known 

about the link between swallowing 

food or drinks and the first breath 

that takes the flavour into the 

nasal cavity. We realised that the 

key to understanding this would 

be to undertake a detailed 

investigation into the connection 

between the act of swallowing and 

the effects taking place in the 

nose: looking at them in isolation 

would be to ignore a vital part of 

the sensory experience. 

We put together a Quest team at 

our HQ in Naarden, the 

Netherlands, with experts in the 

field of sensory, flavours, 

beverages and mass 

spectrometry, and joined up with a 

food research team from the 

research company NIZO (also 

based in the Netherlands in Ede). 

Together we met the challenge to 

fully develop the artificial throat. A 

PhD student, supervised by 

Wageningen University, connected 

the artificial throat with the MS 

Nose, which is a versatile and 

unique instrument managed by 

NIZO that can measure volatile 

compounds released in the human 

throat during exhalation. 

Mimicking the swallow 

When eating or drinking, food 

goes into the mouth and is 

swallowed. At this point the uvula 

closes the nose space and the 

epiglottis closes the trachea so 

that the food/drink is forced into 

the oesophagus, leaving a thin 

coating in the human throat. With 

the first breath out, the epiglottis 

re-opens and the air passes over 

the thin coating taking the flavour 

molecules trapped there into the 

nasal passage. It is this first 

breath out that contains the 

volatile flavour compounds that 

lead to flavour release and 

perception. On this first breath 



09 

Quest International 

Quest is a leading creative flavours and fragrances 

company and is part of the ICI Group. It operates 

in over 30 countries and employs over 3500 

people. Quest has particular strengths in consumer 

insight, sensory design and creative and 

application skills. A deep understanding of local 

consumer preferences and high-level sensory 

analysis expertise are a major source of its 

competitive strength. At its newly opened Creative 

Centre in Naarden, The Netherlands, 180 

research, evaluation, creation, application and 

process development staff work on a wide range 

of projects to develop taste and aromas that 

create consumer preference for food and beverage 

customers. It interacts with regional technical 

centres in the USA, Brazil, South Africa, Australia, 

Indonesia and Japan 

NIZO food research 

NIZO food research is one of the most advanced, 

independent research companies in Europe. The 

focus of its 200 employees is on driving innovation 

in its customers’ products and processes. Based 

on its core expertise in dairy food, NIZO food 

research now develops and applies technologies 

for improvements in the field of flavour, texture, 

processing and health & food safety. Clients are 

thus served in all segments of the food & 

beverage, ingredient and life sciences industries. 

Its HQ is based in Food Valley in Ede, The 

Netherlands. NIZO food research has received 

prominent awards for its innovative scientific work 

for the industry and owns the largest food grade 

pilot plant in Europe. 

out 80% of the volatiles are 

released from beverages to the 

olfactory system. 

The artificial throat exactly mimics 

this process using glass tubes and 

a segment of rubber tubing that is 

controlled with a clamp. A test 

liquid is put into the top tube; the 

clamp is then opened allowing the 

liquid to coat the tube, and air is 

passed up the tube, acting as the 

human breath. 

The resulting ‘breath’ is sent into 

the MS Nose where it is analysed 

by a mass spectrometer to 

determine the nature and level of 

volatile compounds. A 

mathematical model has been 

developed that can predict flavour 

release for various liquids. Our 

initial tests have proved good, 

with the model showing the same 

release profiles as those from a 

human. 

Quick turnaround for customers 

The results given by the 

mathematical model drastically 

narrow down the options for 

flavourists when trying to come up 

with new concentrations of 

flavours. It means it is no longer 

necessary to measure in vivo for 

real time flavour release, and it 

avoids the traditional ‘trial and 

error’ approach we had to rely on 

previously. Customers can expect 

a faster and therefore more 

competitive turnaround to market, 

and we at Quest can learn more 

about the complex flavour-matrix 

systems that exist to help with 

future flavour developments. 

The artificial throat can only test 

flavour release – it cannot test 

flavour 

perception, 

which can 

only be 

performed by 

humans. For 

example, 

although the 

flavour 

concentration 

in the nasal 

cavity may 

be exactly 

the same for 

normal fat yoghurt as it is for zero 

fat yoghurt, the taste perception 

is drastically changed when the 

flavour is combined with other 

ingredients. The artificial throat 

can’t distinguish if something is 

sweet, sour or bitter. 

The future 

Industry has reacted to the 

concept of the artificial throat with 

very much interest. Most of the 

larger food industries have asked 

Quest for more detailed 

information, how the instrument 

works and what the benefits are. 

We are now working with them to 

see how it can benefit each 

company individually. As a 

patented technology, interested 

parties can use it after written 

approval from Quest. 

The future is likely to see further 

improvements in the design, 

combined with different coatings 

on the inside of the throat. This 

will give it an even great 

capability, and as more is learnt 

about what it can do and what 

companies require it to do, it will 

be developed accordingly. ■ 

Jack Burger 

Senior Scientist, Quest International and Project 

Leader for the development of the artificial 

throat 

www.questintl.com 


10 


Microarrays and genomics bring new 

insights to the food industry 

IFR (the Institute of Food Research) is the leading centre in Europe for its work with Salmonella 

microarrays, and in this article Dr Jay Hinton will use the Institute’s experiences with Salmonella to 

explain how microarray technology works, and what it can be used for. 

The first genome sequence for 

Salmonella was completed in 

2001, and gives a complete 

readout for every gene in the 

organism. It described the 5000 

separate genes of Salmonella 

typhimurium, one of the major 

causes of food-poisoning in 

humans in Europe. Since 2001 five 

new genome sequences have been 

completed for Salmonella, 

including Salmonella enteritidis, 

another major cause of food 

poisoning associated with chicken 

eggs. The scope of the problem is 

significant: in the UK alone there 

are at least 50,000 cases of foodborne 

Salmonella infection every 

year and 100 deaths. It kills more 

people than any other bacterium 

that is transmitted by food. The 

major culprits are poultry, pork 

and eggs, but it can also be 

transmitted on vegetables such as 

salads. Those most at risk will be 

people who are immunocompromised, 

particularly the very 

young or the very old, which is 

why eggs used in residential 

homes for the elderly are 

pasteurised. 

Developing the microarray 

DNA Microarrays are new tools 

that allow researchers to learn the 

function of newly-identified genes 

from bacterial genomes. The 

concept of microarray technology 

was first developed in 1995 in 

Stanford, California, by two 

scientists called Pat Brown and 

Joe DeRisi. It was a completely 

original idea, made possible by 

various different technical 

developments, particularly the 

development of accurate robots to 

make silicon chips. In simple 

terms, a microarray is a small, 

glass microscope slide, and the 

surface is covered with thousands 

of DNA spots representing 

different genes. Once the genome 

sequence for Salmonella 

typhimurium had been completed, 

the team at IFR started to develop 

a microarray. They used a process 

known as PCR (Polymerase Chain 

Reaction) to amplify the DNA, 

make copies of every Salmonella 

gene and put a copy of each gene 

as a spot onto glass slides. 

Main challenges in the 

development phase 

However, the development of the 

microarray was not completely 

straightforward. The first task was 

to get the robotics side of things 

working. Because there were 

problems with many of the 

commercial offerings, the team at 

IFR ended up building their own 

robotic printer to make the 

microarrays. That required some 

technical know-how, but 

fortunately the group in Stanford 

had made the plans for their robot 

available on the Internet, enabling 



11 

IFR to buy the parts from America 

and build it. This was a relatively 

easy process and in 2001 the 

group even published a paper 

entitled ‘It’s easy to make your 

own microarrayer’. They 

encouraged others to do the 

same, but most biologists don’t 

feel confident in the field of 

electrical engineering! 

One project is to ask 

what happens during 

the lag phase of 

bacterial growth. This is 

the earliest stage of 

growth 

Having made the machine, the 

next challenge was to get it 

working. That was not difficult in 

terms of the machinery, but it was 

hard to optimises the hybridisation 

process – mixing fluorescentlylabelled 

DNA with the microarray, 

and at this point the team visited 

Stanford for advice. Success with 

this technology very much 

requires laboratories to work 

together and not in isolation. 

Genomic indexing 

There are two main applications 

for the microarray. Firstly, it can 

be used to examine the DNA in 

bacteria, and to generate the 

world’s most detailed fingerprint 

that exactly describes which of the 

5000 Salmonella genes are 

present . If you’re interested in 

typing bacteria or looking to see if 

bacteria contain genes that would 

allow them to be virulent or 

infectious, you can grow the 

bacteria in the laboratory, isolate 

the chromosomal and plasmid 

DNA, and then fluorescently label 

the DNA red or green and mix it 

onto the microarray. If a gene is 

one of the 5000 spots and is 

present in the bacteria, it will light 

up with a fluorescent dye. This is 

essentially a plus/minus process 

known as genomic indexing. 

With the newly discovered genes 

for the different strains of 

Salmonella also present on the 

microarray, you can take any 

Salmonella from the environment, 

isolate the DNA, put it onto the 

microarray and look at which 

genes are present/absent. In 

practical terms, if there is an 

outbreak of Salmonella poisoning 

and you want to determine if it is 

linked to your factory, this 

approach can be used to type the 

Salmonella from the outbreak and 

to ask if is it present. Conversely, 

if you find Salmonella in your 

factory and wish to discover 

whether or not it is particularly 

dangerous, you can put the 

genomic DNA onto the microarray 

and see whether the virulence 

genes, required for infection, are 

present. If not, then it is unlikely 

to cause infection. In other words, 

the microarray has the potential to 

assess how hazardous the 

bacterium is. 

Other developments 

There are other methods of 

bacterial typing, many of which 

are done in microbiology 

laboratories involving biochemical 

methods and phage typing. Alone, 

these are somewhat limited, and 

microarray technology 

complements them. While 

microarray technology is still 

based in the laboratory, there are 

some opportunities on the horizon. 

For example, scientists are 

working on developing an assay 

that will tell you in a couple of 

It is well known that 

acid can be used to kill 

bacteria, as can 

temperature, but we 

don’t understand much 

about the mechanism – 

the research has been 

somewhat empirical 

hours whether hundreds of 

important genes are present or 

absent in bacteria. This work is 

being done at the Veterinary 

Laboratories Agency, and is 

intended to develop a system that 

will have no need for a fluorescent 

scanner. When that has been 

developed, perhaps in 3–4 years, 

the technology may well find itself 

being used in smaller businesses. 

Switching genes on or off 

Asking whether genes are present 

or absent is relatively easy. It is 

more difficult to ask whether a 

gene is being switched on or off. 

When a gene is switched on it 

makes RNA and then protein 

which allows it to carry out certain 

activities. It might a protein that 

allows the bacterium to survive in 

an acid environment or a 

component needed to make a cell 

wall. By looking at the RNA 

(transcriptomics), you can get a 

readout of all the genes that have 

been switched on or off in 

different environments. Happily, 

the chemical nature of RNA allows 

one to be confident that you are 

working with a complete set of all 

the RNA of the bacterium, which 

is much easier than trying to work 

with all of the proteins. 

Proteomics is technically more 

challenging because it is difficult 

to isolate all proteins and render 

them soluble. 

In Salmonella infection, for 

example, you may eat a bacterium 

on a cold lettuce leaf. Once it gets 

into the mouth it becomes warm 

and switches on genes to react to 

that temperature stress, then it 

passes into the stomach where it 

is suddenly plunged into an acid 

bath and swiftly has to turn on 

genes that allow it to survive the 

low pH environment. From there it 

enters the small intestine, where 

it’s salty and no oxygen is present. 

This forces it to switch on yet 

more genes as well as genes that 

allow it to use the different carbon 

sources that are available in the 

gut. Microarray tools are ideal for 

examining that adaptability and for 

using the bacteria as a ‘sensor’, 

because the readout from the 

microarray describes what the 

bacteria are doing For example, 


12 


you cannot easily measure the pH 

at the level of a single bacterial 

cell, but you can ask what’s 

happening to the genes that react 

to pH in a bacterium that is one 

micron in size. That allows us to 

understand more about the 

process of infection, and the 

strategy Salmonella are using to 

make us ill. Hopefully, that will 

enable us to find the ‘Achilles heel’ 

of Salmonella and use it to make 

new vaccines for farm animals. 

The ultimate aim is, of course, to 

eliminate Salmonella from the 

food chain. 

Food processing 

It is well known that acid can be 

used to kill bacteria, as can 

temperature, but we don’t 

understand much about the 

mechanism – the research has 

been somewhat empirical. One 

method of making food safe is to 

put a series of hurdles in front of 

the bacteria. For example, you 

might start by heating the food to 

kill some of the bacteria, then put 

them into a sauce containing lactic 

acid to make sure that they don’t 

start growing. But there may be a 

better, knowledge-led way to 

design the hurdles. For example, 

The idea is that if we 

can identify genes 

switched on during the 

lag phase, each of those 

could be a new target 

for a new type of 

intervention to stop the 

bacteria growing 

one of the things we need to 

understand is how Salmonella is 

reacting to acid, and in particular 

to the organic acids used in the 

food industry such as acetic and 

lactic acid. The microarray 

approach has allowed IFR 

scientists to discover that these 

acids kill bacteria in completely 

different ways: the set of genes 

switched on when the bacteria 

react to acetic acid are completely 

different to those switched on 

when it is in lactic acid. 

Furthermore, when new ways of 

killing bacteria, such as pressure, 

come along, we can use the 

microarray approach to find out 

what the effect is likely to be. 

Collaboration 

Collaboration is important and IFR 

is, for example, working with 

Camden & Chorleywood Food 

Research Association (CCFRA). 

One project is to ask what 

happens during the lag phase of 

bacterial growth. This is the 

earliest stage of growth. When 

bacteria are put into food, they 

will sit without growing for a 

period of time. Until recently, we 

did not understand what was 

happening during this phase, if 

anything at all. Through 

collaboration, we have now 

discovered that thousands of 

genes are in fact being switched 

on during this period to repair 

damage and prepare the bacteria 

for growth. The idea is that if we 

can identify genes switched on 

during the lag phase, each of 

those could be a new target for a 

new type of intervention to stop 

the bacteria growing. The aim 

would be to develop some kind of 

spray that would stop bacteria 

growing in food without having 

any harmful effects. 

While the ultimate aim is to 

remove the burden of pathogens 

from the food chain, in reality that 

is likely to take at least ten years 

– vaccines for human use have a 

very long research and 

development cycle. If, however, in 

the shorter term, it were possible 

to stop Salmonella growing in pigs 

and chickens, the food chain 

would be much safer. 

About the IFR 

The IFR is UK’s only integrated 

basic science provider focused on 

food. It has become a European 

Centre for bacterial functional 

genomics work, and receives a 

Marie Curie grant from the EU to 

enable students from Europe to 

visit. It also collaborates with 

associate groups in Sweden, 

Belgium, Germany, Spain, Holland, 

Hungary, China, US, Denmark, 

Germany, Switzerland, Ireland, 

and elsewhere. One remit of IFR is 

to conduct basic research that 

underpins the needs of UK 

industry. For example, they have 

recently assisted the Cambridgebased 

vaccine companies, 

Acambis and Biostability, to 

develop a vaccine against 

enterotoxigenic E. coli (ETEC), 

which is the major cause of 

travellers’ diarrhoea. The idea is 

to develop an oral vaccine that 

you would take a week before a 

trip. Perhaps most importantly, it 

could save approx. 1 million 

children’s lives in developing 

countries each year. ■ 

Dr Jay Hinton 

Head of Molecular 

Microbiology Group, 

Institute of Food Research 

www.ifr.ac.uk 



13 

Dioxins and dioxin-like PCBs 

– the show goes on in Europe 

Dr. Peter A. Behnisch, Eurofins-GfA answers frequently asked questions about dioxins and gives 

an overview about current, ongoing discussions as well as their possible impact on several 

feed/food businesses 

Just the last twelve months have 

shown us that we learn more day 

by day about the complexity of 

dioxin traces in the feed and food 

lifecycle. It seems as if we have 

been lurching from one dioxin 

crisis to the next since the 

establishment of regulated dioxin 

levels in several feed and food 

matrices in Europe two years ago, 

on July 1 2002. In reality, the 

setting up of limit values entailed 

a global increase in investigations, 

which consequently revealed 

dioxin crisis situations. Several 

review articles have recently been 

published explaining dioxins and 

their impact on the control of feed 

and food 1–3 . In this article we 

explain the latest news and its 

possible impact on international 

production and trade as well as on 

the final feed and food consumers. 

Table 1 shows briefly some of the 

latest dioxin crises in the 

European Union involving several 

kinds of feed and food businesses. 

These public crises occurred 

mostly in countries which have 

experience and data from more 

than one decade of routinely 

carried-out monitoring 

programmes, while in many of the 

new Member States only a few 

data currently exist. 

Why are dioxins a problem and 

which problems have we solved 

already? 

Dioxins are long-lasting 

environmental pollutants formed 

as unwanted by-products of 

combustion processes such as 

waste incineration, fire accidents 

and cigarette smoke. Concerns 

about the impact of dioxins on 

human health from the possible 

long-term consumption of foods 

containing high levels of 

contaminants are growing. The 

resistance of dioxins to 

degradation and semi-volatility 

means that they may be 

transported over borders. In 

addition, dioxins which were 

released into the environment 

many years ago are still 

contributing to current exposure. 

Even very small dioxin 

concentrations can have negative 

effects on the environment and 

human health – in particular with 

regard to the most vulnerable 

groups such as children. 

Fortunately, we already have 

nearly 50 years of experience with 

dioxins and have learned several 

lessons from the uncontrolled 

handling of possible dioxin sources 

(Table 2). 

In addition, several monitoring 

programmes have shown high 

levels of dioxins in, for example, 

eels in the Rhine and eggs from 

free-range hens (see Figure 1). 

Nevertheless, fish, be it farmed or 

wild, and eggs, be they free-range 

or battery, naturally have their 

place in a well balanced diet, 

ensuring that consumers continue 

to benefit from their positive 

health effects. This does, however, 

makes risk assessment very 

complex. 

What are the state-of-the-art 

dioxin analysis systems? 

Over the past few years faster 

procedures have been established 

and evaluated to speed up dioxin 

analysis. The classic confirmative 

way to measure dioxins at low 

levels is by using selective 

extraction, clean-up and then 

capillary gas chromatography with 

high-resolution mass spectrometry 

Table 1: Dioxin crises during the last 12 months within the European Union 

Month Crisis situation Country 

January 2004 Polluted eggs due to incomplete incineration nearby Belgium 

March 2004 High PCB levels in fish France 

April 2004 Prohibition of salmon Denmark 

April 2004 Bio-eggs with high dioxin levels: feed producers reduce fish amount in chicken feed Sweden 

June 2004 Over the last few months some 1,300 tons PCB-contaminated feed from Saxonia were Germany 

distributed in Germany to 58 agrarian enterprises 

November 2004 High levels of dioxins were found in potato by-products such as potato peel, caused by Netherlands 

the dioxin-affected clay used for the separation of high-quality potatoes from lower 

quality versions at a Dutch potato-processing company. The by-products were used for 

animal feeding. 


14 


Table 2: Global history of dioxin crisis situations.... 

and lessons we learned 

Year Crisis Country 

1958 Chicken oedema factor USA 

1968/1979 Contaminated rice oil Japan/Taiwan 

1982 Contaminated olive oil Spain 

1996 Feed additives contaminated by ball clay USA 

1998 Improper drying of feed (Citrus pellets) Brazil 

1999 Illegal disposal of capacitor fluids Belgium 

1999 Improper drying of feed (Green garbage) Germany 

1999 Sewage sludge in feed premixes France 

2000 Cholin chloride: PCP-contaminated sawdust France/Spain 

2001 Incinerator dust on spinach Japan 

2002 Carbosan copper as feed premix France, USA 

2003 Bakery waste The Netherlands, 

Germany 

(HRGC/HRMS). Several 

screening methods are currently 

being tested for dioxin analyses, 

such as the so called reportergene 

systems: e.g. CALUX (Chemically 

Activated Luciferase Expression 

bioassay) or PCR-systems 4 . 

How far are humans exposed to 

dioxins in the EU? 

The main conclusion of an EU 

dioxin exposure and health data 

compilation published in 1999 was 

that, for some parts of the 

population, the daily intake of 

dioxins and dioxin-like compounds 

is still above the levels 

recommended by the World Health 

Organisation (WHO), despite the 

fact that dioxin levels have been 

decreasing in recent years in all 

countries for which data for the 

last 10 to 15 years are available. 

What are the most significant 

industrial sources of dioxins? 

Dioxins are mainly produced as 

unwanted by-products of industrial 

processes. According to the 

European Dioxin Inventory report 

the major industrial emission 

sources in Europe are probably: 

incinerators for municipal waste, 

iron ore sinter plants, incinerators 

for clinical waste and the facilities 

of the non-ferrous metal industry. 

Other non-industrial sources are: 

domestic heating facilities 

Figure 1: Possible contamination pathways for free-range or battery eggs 

Picking 

PCP-treated wood 

PCB transformer 

fluids in chicken 

feed 

➔ 

Contamination of 

soils by sediments/ 

sewage sludge 

➔ 

➔ 

➔ 

Drying of chicken feed by 

open heating through firing 

polluted materials 

➔ 

➔ 

➔ 

Soil/grass 

contaminated with 

dust/particles from 

incineration 

processes 

Fire accidents 

Contaminated chicken feed 

through polluted fish feed 

or minerals/clay 

(particularly wood combustion), 

accidental fires and traffic. 

What is the European 

Commission doing about it? 

The examples of dioxin crisis 

situations described above show 

the complexity of the lifecycle of 

dioxins in the feed/food chain, and 

mostly in countries which can look 

back on more than one decade of 

routine monitoring programmes. 

Today, according to the latest EU 

Directives, more data from new 

Member States will have to be 

collected 5 . After evaluation of 

these data the European 

Commission is planning to revise 

the maximum dioxin levels 

permitted by including dioxin-like 

PCBs. 

To secure cheaper methods and 

higher measurement capacities, 

the EU has invested in two R&D 

projects called DIAC and 

DIFFERENCE to promote state-ofthe-art 

analysis and to offer easier 

analysis methods (see: 

www.dioxins.nl). 

Two years ago strict EU maximum 

levels were adopted for dioxins in 

feed and food, including fish. And 

since then, the Brussels-based 

legislative body with all EU 

Member State Authorities has coordinated 

a project to trace the 

delivery chain through the 

European Rapid Alert System for 

Food and Feed. However, in 

setting the maximum levels, the 

Commission had to take into 

account the reality of the current 

background environmental 

contamination so as not to 

endanger the food supply. On a 

worldwide basis, so far only the 

European Union and Korea have 

adopted maximum levels for 

dioxins in feed and food. These 

maximum levels are part of a 

comprehensive strategy to reduce 

the presence of dioxins and PCBs 

in the environment, feed and food. 

The implementation of this 

strategy will give new impetus to 

the reduction of background 

contamination. As a result, it will 

be possible to progressively lower 



15 

Figure 2: Dioxin analysis flow chart 

1. Sample 

preparation: 

e.g. Freeze drying 

2. Extraction: 

ASE or Soxhlet 

3. Rotavapor or 

Polyvap 

4. Mini cleanup/PowerPrep 

5. Evaporation 6. Measurement 

a) Screening 

method: 

e.g CALUX 

b) Confirmatory 

method: 

HRGC/HRMS 

the maximum levels to follow this 

downward trend. The coming 

legislation foresees that the 

maximum levels will be revised to 

integrate some PCBs with 

toxicological effects similar to 

dioxins. Furthermore, it is foreseen 

that by the end of 2006 the 

maximum levels will be revised, 

aiming at a significant reduction. 

For the other indicator PCBs, the 

European Food Safety Authority 

(EFSA) is currently undertaking a 

risk assessment. The result of this 

risk assessment should be 

available by start of 2005. The 

Commission will then consider the 

setting of maximum levels for 

these PCBs in feed and food as 

well. 

What are other international 

organisations doing about 

dioxins? 

Many countries have now 

implemented the Stockholm 

Convention on POPs (2001), 

which suggests ending the 

commercial use of 12 POPs and 

reducing or eliminating their 

Table 3: Examples of dioxin-like PCB-TEQs currently being discussed and their impacts on the Total TEQ6 

Feedstuff/Feed Additive Current max. levels Currently discussed 

for dioxins (WHO-TEQ) max. levels for dioxins 

+PCBs (Total WHO-TEQ) 

All feed raw materials of plant origin 0.75 ng/kg 1.25 ng/kg 

Minerals 1.0 ng/kg 1.5 ng/kg 

Anticaking agents 0.75 ng/kg 1.5 ng/kg 

Animal fat (incl. milk and egg fat) 2 ng/kg 3 ng/kg 

Animal byproducts 0.75 ng/kg 1.25 ng/kg 

Fish oil 6 ng/kg 24 ng/kg 

Fish meal 1.25 ng/kg 4.5 ng/kg 

Compound feedstuffs (except fish feed, feedstuffs 

for fur and pet animals) 0.75 ng/kg 1.5 ng/kg 

Feedstuffs for fish, pet food 2.25 ng/kg 7 ng/kg 

Fish protein hydrolysates (>20% fat) 2.25 ng/kg 10.5 ng/kg 

Trace elements & premixtures 1.0 ng/kg 1.5 ng/kg 

Foodstuff 

Ruminants 3 pg/g fat 4.5 pg/g fat 

Poultry and farmed game 2 pg/g fat 4 pg/g fat 

Pigs 1 pg/g fat 1.5 pg/g fat 

Muscle meat of fish and fishery products and 

products thereof 4 pg/g fresh weight 8 pg/g fresh weight 

Milk and milk products, including butter fat 3 pg/g fat 6 pg/g fat 

Liver and derived products originating from 

terrestrial animals 6 pg/g fat 12 pg/g fat 

Hen eggs and egg products 3 pg/g fat 6 pg/g fat 

Vegetable oils/fats 0.75 pg/g fat 1.5 pg/g fat 

Oils and fats: Animal fats: 

a) from ruminants 3 pg/g fat 4.5 pg/g fat 

b) from poultry and farmed game 2 pg/g fat 4 pg/g fat 

c) from pigs 1 pg/g fat 1.5 pg/g fat 

d) from mixed animal fats 2 pg/g fat 3 pg/g fat 

Marine oil 2 pg/g fat 8 pg/g fat 


16 


Figure 3: Sources of dioxin-like PCBs in fishes 

emission into the environment. To 

monitor reduction in human 

exposure, WHO and UNEP has 

run a monitoring programme for 

POPs in breastmilk. A steady 

decline in levels has been 

observed since 1980 for most 

countries. 

With regard to food 

contamination, the FAO/WHO 

Codex Alimentarius Commission, 

which is a risk management body 

consisting of 169 member 

countries, is developing a draft 

code of practice for dioxins and 

dioxin-like PCBs in food. It 

identifies source-directed 

measures to reduce their presence 

in food as well as a position paper, 

which provides an evaluation of 

the need for possible regulatory 

measures such as limits in food 

and feed. 

Latest news and its impact on 

the regulation of dioxins in the 

European Community 

■ 

Former PCB 

production site 

nearby (through 

sediments/ 

effluents) 

Emission sources 

nearby 

Paper and pulp 

effluents 

➔ 

➔ 

➔ 

Because of extremely limited 

data about WHO-PCBs a 

monitoring programme 

involving most of the European 

countries is being run from 

2004 to December 31 2006 5 . 

The plan is not to delay the 

inclusion of the WHO-PCBs 

into the EU guidelines and to 

add the dioxin-like PCB-TEQs 

to a ‘Total TEQ’. The current 

dioxin levels are deemed to be 

■ 

■ 

■ 

➔ 

➔ 

➔ 

Fish farms using 

contaminated fish 

feed 

General background 

PCB pollution 

Hot spots through 

former PCB use, 

e.g. mining, chlorine 

industry 

valid for a transitional period; 

and these levels will be 

lowered again by December 31 

2006 at the latest. 

It is stated in the 2004/44/EC 

Food, 2005/44/EC Feed and 

2005/7/EC guidelines that a 

lot is non-compliant to the 

maximum level if the analytical 

result, confirmed by duplicate 

analysis and calculated as a 

mean of at least two separate 

determinations, exceeds the 

maximum level beyond 

reasonable doubt, taking the 

measurement uncertainty into 

account. 

The WHO is currently reevaluating 

the TEFs by 

including the latest results. 

For the new Member States it 

has been decided that, for the 

time being, no detailed 

minimum frequency for the 

random monitoring of the 

presence of dioxins, furans and 

dioxin-like PCBs in foodstuffs 

is to be recommended. 

Samples will have to be 

analysed yearly from 2005 

onwards. 

Table 3 describes the possible 

changes being considered for the 

coming dioxin guidelines. A 

planned integration of dioxin-like 

PCBs to the so called ‘Total TEQ’ 

is currently being discussed 6 . 

Looking at these guideline levels 

currently being discussed it 

appears that the additional 

influence of dioxin-like PCBs is 

primarily expected from fish oil, 

fish meal, feedstuff for fish, pet 

food, fish protein hydrolysates and 

fish for human consumption. 

Table 4 gives a literature overview 

of dioxin-like PCBs and dioxins in 

several feed/food matrices which 

are of public concern at present. 

a pg WHO-TEQ/g fresh weight 

b pg WHO-TEQ/g fat 

c ng WHO-TEQ/kg relative to a 

feeding stuff with a moisture 

content of 12 % 

d contribution of different food 

groups to the total intake of 

dioxins, dioxin-like and non 

dioxin-like PCBs for humans 

1-3, 8, 18, 22-24 

In several review articles 

additional data have been 

published showing various levels 

of dioxins and dioxin-like PCBs in 

10, 12-14, 17, 

the relevant matrices: Fish 

18, 22, 

Meat products 7, 18, 22, Dairy 

products 7, 22, Vegetable products 7, 

22 

or Industrial oils and fats 7 . 

The overview of a few examples of 

the current dioxin database for 

feed and food in Europe presented 

here demonstrates the efforts of 

governmental and industrial 

organisations to examine possible 

dioxin sources. Table 4 shows that 

most of these feed/food samples 

did not exceed any EC levels 

(slight background pollution only). 

Punctual higher levels can arise 

due to local dioxin crisis 

situations. The demand for 

feed/food inspections will 

continually rise, not least due to 

EU legislation which ultimately 

aims to significantly reduce these 

dioxins and PCBs. More efforts 

will be promoted by the EU 

Commission to gather more data 

about the dioxins and dioxin-like 

PCBs in all Member States. 

Testing capacities will therefore be 

increased by both screening and 

confirmative methods for all kinds 

of feed and food processes in 

Europe. 



17 

Table 4: Literature review about the comparison of dioxin WHO-TEQ and dioxin-like PCB-WHO-TEQ in several 

relevant feed and food matrices 

Matrices Number Location Year Dioxin- Dioxin- Total Reference 

of samples WHO-TEQ like PCB- TEQ 

WHO-TEQ 

Fish 157 Europe 2004 0.49 a 1.4 a 1.8 a 22 

Salmon 7 Germany 2004 0.37 a 2.0 a 2.4 a 9 

Salmon 13 Ireland 2004 0.31 a 1.1 a 1.4 a 21 

Fish meals 64/42 International 2002-2003 0.73 a 1.5 a 2.1 a 15 

Salmon 1 Germany 2004 2.4 b 6.7 b 9.1 b 19 

Fish oil 35/52 Europe 2002 0.6 b 2.3 b 3.0 b 22 

Fish UK 1997 2.4 b 4.5 b 6.9 b 3 

Fish 75 International 2001–2003 0.54 c 1.7 c 2.3 c 15 

Fish oil 178/62 International 2003 1.9 c 7.1 c 11 c 15 

Fish The Netherlands 2004 16% d 26% d 7 

Eggs 68 Europe 2002 0.63 b 0.56 b 1.2 b 22 

Eggs UK 1997 0.77 b 0.64 b 1.4 b 3 

Organic eggs 4 Ireland 2004 2.7 b 5.1 b 7.8 b 11 

Eggs The Netherlands 2004 4% d 5% d 7 

Milk UK 1997 0.83 b 0.74 b 1.6 b 3 

Milk 1 Germany 2004 0.5 b 1.2 b 1.7 b 19 

Milk 28 Germany 2004 0.45 b 0.97 b 1.4 b 20 

Meat products The Netherlands 2004 23% d 27% d 7 

Dairy products The Netherlands 2004 27% d 17% d 7 

Vegetable products The Netherlands 2004 13% d 7% d 7 

Vegetable products 22 Germany 2002 0.15 c 0.05 c 0.21 c 16 

Industrial oils and fats The Netherlands 2004 17% d 18% d 7 

a pg WHO-TEQ/g 

fresh weight 

b pg WHO-TEQ/g 

fat 

c ng WHO-TEQ/kg 

relative to a feeding 

stuff with a moisture 

content of 12 % 

d contribution of 

different food 

groups to the total 

intake of dioxins, 

dioxin-like and nondioxin-like 

PCBs for 

humans 

BIOGRAPHY 

Dr. Peter A. Behnisch studied 

chemistry at the University of 

Tübingen, Germany, where he 

achieved a PhD in studying dioxinlike 

PCBs and dioxins in all kinds 

of technical processes and their 

impact on the environment. He 

has more than one decade of 

experience in dioxins, dioxin-like 

compounds and endocrine 

disruptors from his employment at 

Kaneka Corp. (Kobe, Japan), 

Lancaster University (England) 

and SGS (Wismar and Hamburg, 

Germany). He joined the Eurofins 

GfA mbH in 2003 and has been 

head of laboratory since then. The 

Eurofins GfA is one of Europe’s 

leading institutes for dioxin and 

PCB analyses. The Eurofins 

Scientific Group is a 

biotechnology company operating 

internationally with over 2,000 

staff in more than 40 laboratories 

and with a portfolio of around 

7,000 reliable analytical methods 

for proving the authenticity, origin, 

safety, identity and purity of 

biological substances. ■ 

REFERENCES 

1. Luthardt P. (2002) 

European Food & Drink 

Review Issue 2, 24-29 

2. Herrmann T., Collingro 

C. (2004) Feed 

Magazine 11, 372-378 

3. DEFRA (2002). 

http://www.scotland.go 

v.uk/library5/environme 

nt/dpcb.pdf 

4. Behnisch, P.A., 

Hosoe, K. and Sakai, S. 

( 2001). Environ Int. 27, 

413-439 

5. Commission 

Recommendations 

2004/705/ EC and 

2004/704/EC; 

Commission Directive 

2005/7/EC of January 

2005 

6. SANCO/0305/2005 

Document, see: 

http://www.bmu.de/de/ 

txt/lebensmittelsicherhei 

t/dokumente 

7. Baars AJ, Bakker MI, 

Baumann RA, Boon PE, 

Freijer JI, Hoogenboom 

LA, Hoogerbrugge R, 

van Klaveren JD, Liem 

AK, Traag WA, de Vries 

J.Toxicol Lett. 2004 Jun 

15;151(1):51-61 

8. Lyons G. (1999). 

WWF-UK. Dioxins and 

dioxin-like PCBs in the 

EU 

http://www.panda.org/ 

downloads/europe/dioxi 

ns.pdf 

9. Karl H.,Ruoff U., 

Schwind K.-H., Jira W. 

(2004) Organohalogen 

Compounds 66, 1684 

(2004) 

10. Lundebye A.-K., 

Bernsten M.H.G., Lie O., 

Ritchie G., Isosaari P., 

Kiviranta H., Vartiainen 

T. 

www.industry.fo/ew/me 

dia/Tidindi/2004/CRAF 

T2-paper.pdf 

11. Tlustos C., Pratt I., 

Moylan R., Neilan R., 

White S., Fernandes A., 

Rose M. (2004). 

http://www.csl.gov.uk/p 

rodserv/ana/environcon 

taminants/documents/Ir 

isheggs.pdf 

12. Robb D (2003) 

http://www.salmonfarm 

ers.org/pdfs/Ewos%20P 

CB%20Fact%20Sheets.p 

df 

13. Jacobs MN, Covaci 

A, Schepens P.(2002). 

Environ Sci Technol. 1, 

36 (13) 2797-805 

14. PCBs in farmed 

salmon. 

http://www.ewg.org/re 

ports/farmedPCBs/part 

2.php 

15. Herrmann T. 

Collingro C., Päpke O. 

(2004) Organohalogen 


16. Behnisch P., Ludwigs 

R, Klostermann K. 

(2002). Organohalogen 


17. Alcock RE, Behnisch 

PA and Jones KC 

(1998). Chemosphere 

37, 1457-1472 

18. Behnisch P. (1997) 

PhD University 

Tübingen, Germany 

19. Hölscher K., 

Maulshagen S., Shirkhan 

H., Lieck G., Behnisch 

P.A. (2004) 

Organohalogen 


20. Malisch R., Wambold 

C., Fraisse D., Durgeil 

A., Defour S., Abad E., 

Abalos M., Rivera J., 

Fürst P. (2004). ). 

Organohalogen 


21. Grümping R., Hamm 

S., Stegemann D., 

Maulshagen A. (2004). 

Organohalogen 


22. Gallani B., 

Verstraate F., Boix A., 

von Holst C., Anklam E. 

(2004). Organohalogen 


23. AEA Technology 

(1999). Dioxin-like PCBs 

in the environment. 

Annex 2. Contribution of 

PCBs to Total TEQ 

Exposure. See 

europa.eu.int/comm/ 

environment/dioxin/task 

4annex2.pdf 

24. Food and Nutrition 

Board; Institute of 

Medicine (2003). 

Dioxins and Dioxin-like 

Compounds in the food 

supply: Strategies to 

decrease exposure 


18 


RIDA ® COUNT 

– The test sheet that counts for you 

If food processors and retailers want to ensure that they are operating in a hygienic environment, 

they need to ensure that effective hygiene control surrounds everything that takes place in their 

factory. 

Control is required from the 

purchase and receipt of raw 

materials to systems controlling 

manufacturing flow, to final 

product despatch and storage, 

inclusive of the personal hygiene 

and movement of all staff and 

visitors. R-Biopharm provides an 

interesting alternative that meets 

all requirements for a daily 

hygiene monitoring – 

RIDA ® COUNT medium sheets. 

RIDA ® COUNT 

RIDA ® COUNT combines 

microbiological testing of food 

products and surfaces. The 

medium sheets consist of a 

flexible layer which is coated with 

a polymer containing the culture 

medium and covered by a nonwoven 

fabric. The fabric allows 

perfect absorption of 1mL sample 

solutions or respective diluents for 

surface sampling. A transparent 

film protects the test sheet from 

contaminants. A grid on the cover 

film helps to count the colonies 

after incubation of the medium 

sheets. Sample identification can 

RIDA ® COUNT Culture medium Appearance of colonies 

Total Plate Count Agar* Red 

Coliform Violet Red Bile Agar* Blue 

E. coli Violet Red Bile Agar* Blue 

Yeast & Mould Yeast Glucose Bluish-Green 

Chloramphenicol Agar* 

Salmonella Xylose Lysine Dextrose Agar* Black 

Staph. aureus Mannitol Salt Phenol Blueish-Green 

Red Agar* 

Table 1: RIDA ® COUNT product line 

* modified 

be marked with a pen on the 

transparent cover. 

RIDA ® COUNT product line 

RIDA ® COUNT is available for the 

detection of the following 

microorganism/group of 

microorganisms (Table 1): 

Applications 

Food testing 

For the detection of 

microorganisms from foodstuffs, 

appropriate sample homogenates 

and/or dilutions are required. The 

most suitable diluent for 

homogenisation and dilution is 

The fabric on the 

RIDA ® COUNT sheets 

prevents 

any sample leakage 

during transportation 

and incubation 

0.9% NaCl (sterile saline). 

Aliquots of 1mL are plated to a 

RIDA ® COUNT medium sheet. 

Then the transparent cover film is 

lifted for inoculation of the sample 

solution. The cover film can be 

replaced immediately after 

application. The fabric on the 

RIDA ® COUNT sheets prevents 

any sample leakage during 

transportation and incubation. For 

incubation up to 30 medium 

sheets can be stacked together. 

Surface sampling – 

RIDA ® COUNT as contact plates 

For surface sampling 

RIDA ® COUNT sheets can be used 

in a wet or dry format. For the wet 



19 

format 1mL sterile saline is 

applied to a RIDA ® COUNT and 

allowed to absorb for 10–30 

minutes prior to sampling. For the 

dry format 1mL sterile saline is 

applied after sampling the surface. 

For sampling the transparent 

cover is lifted or can be removed 

completely. The fabric portion of 

the medium sheet is pressed 

against the sampling site. In the 

dry format the sampling site can 

be wiped off carefully. The flexible 

format allows sampling from all 

type of surfaces. 

Swab samples 

For swab samples, a sterile cotton 

swab, pre-moistened in sterile 

saline, is used. After sampling the 

swab can be streaked directly 

onto the fabric portion of a 

RIDA ® COUNT sheet or 

transferred to 10mL sterile saline. 

After mixing, 1mL of this solution 

is plated onto a RIDA ® COUNT 

sheet. 

Membrane filters 

For the detection of the total 

aerobic count in water in 

accordance with current 

regulations, 1mL of the water 

sample can be plated directly onto 

a RIDA ® COUNT Total sheet. If 

higher sample volumes are 

required for testing, the 

membrane filters used for 

filtration can be placed on the 

fabric of the RIDA ® COUNT sheet 

with the same side up that has 

been up during filtration. The filter 

remains on the sheet during 

incubation. Nutrients diffuse 

through the filter and colonies are 

formed on top of the filter and can 

be counted easily after incubation. 

Results 

After incubation the medium 

sheets are examined for typical 

colonies (Table 1). The suitable 

incubation temperature for all 

RIDA ® COUNT products is 35°C 

except for yeast and moulds at 

25°C. For a daily monitoring 24h 

incubation is enough. If no typical 

colonies can be recognised a 

further 24h of incubation may be 

required to prevent false negative 

results. If colony counts are too 

numerous for a count of the entire 

sheet, colonies can be counted in 

a representative number of 

squares only and calculated using 

a table provided. 

RIDA ® COUNT 

are easy-to-use 

and space-saving 

medium sheets, 

providing excellent 

application features 

suitable for daily hygiene 

monitoring in the food & 

feed industry 

Validations & Studies 

RIDA ® COUNT Total has been 

granted AOAC Performance 

Tested MethodSM status. The full 

report has been published by 

MORITA et. al. in: Journal of 

AOAC International Vol. 86, No. 2, 

2003. Repeatability, accuracy 

(Figure 1), ruggedness, limit of 

quantitation and a lot-to-lot study 

were part of the validation as well 

as an independent laboratory 

study. 

RIDA ® COUNT Coliform has also 

been granted AOAC Performance 

Tested MethodSM status 

(Certificate No. 100402). 

Furthermore, CCFRA (Campden & 

Chorleywood Food Research 

Association, Chipping Campden, 

UK) conducted a study for the 

‘Validation of Methods for Surface 

Hygiene Monitoring’. A 

comparison of RIDA ® COUNT and 

RODAC plates for surface 

monitoring showed excellent 

correlation of both methods 

(Figure 2). 

Summary 

Figure 1: Results of the 

RIDA ® COUNT Total 

accuracy study 

RIDA ® COUNT are easy-to-use 

and space-saving medium sheets, 

providing excellent application 

features suitable for daily hygiene 

monitoring in the food & feed 

industry. Small packages and long 

shelf lives allow even small and 

medium-sized enterprises, which 

are not equipped with a 

microbiological laboratory, to 

install an affordable hygiene 

monitoring programme. ■ 

Figure 2: Results of the comparison between 

RIDA ® COUNT Total and RODAC plates 

Michaela Brettschneider Dipl.-eco. troph. 

Product Management Microbiology/Hygiene 

R-Biopharm AG 

www.r-biopharm.com 


20 

packaging 

Content Protection 

in transparent packaging 

Improved product quality and extended product shelf life are increasing packaging requirements. 

The use of plastics in convenience packaging is growing, so improved plastic packaging materials 

are necessary to maintain the optimum product presentation that meets market needs. 

Ciba ® SHELFPLUS ® UV filters are 

solutions designed to protect 

package contents from UV light 

damage and ultimately increase 

the product’s shelf life. 

A dominant trend in packaging 

today is that consumers want to 

see what they are buying, and 

clear packaging is the order of the 

day. Clear packaging allows 

further differentiation of products. 

Brand companies are anxious to 

leverage the ‘shelf appeal’ of their 

products’ appearance to attract 

the busy, quality-conscious 

consumer. 

Consumer goods in transparent 

packaging are exposed to a 

greater degree of light 

transmission through the package 

since most of the transparent 

packaging materials offer little to 

no UV light filtering. What are 

clear advantages for consumers 

and consumer goods companies 

can result in a significant 

technical challenge, namely, the 

loss of product quality through 

exposure to ultraviolet (UV) light. 

For many years Ciba ® Specialty 

Chemicals has been working to 

provide solutions to overcome this 

challenge, and as a result, can 

now offer a broad range of UV 

filters for plastic packaging, under 

the brand name Ciba ® 

SHELFPLUS ® UV, that can 

address these UV-filtering 

requirements. 

UV light.... your enemy 

Does your product in transparent 

packaging change colour and/or 

fragrance, spoil quickly, or 

otherwise not perform as you 

wish? The problem could be UV 

light. 

Sources of UV radiation include 

exposure to sunlight when the 

products are used or displayed 

outdoors or behind a window, as 

well as UV exposure from 

fluorescent lighting inside the 

store. The 280–400nm wavelength 

of light is commonly considered as 

UV. 

UV light can adversely affect the 

product quality. It can cause 

undesirable changes in colour, 

Consumer goods 

in transparent 

packaging are exposed 

to a greater degree of 

light transmission 

through the package 

since most of the 

transparent packaging 

materials offer little to 

no UV light filtering 

odour, taste and nutritional value 

of the content. These changes 

can be particularly noticeable with 

many of the colours that consumer 

goods companies want to use to 

help differentiate their product. 

Colours can have different 

stability to UV exposure and can 

begin fading in as little as a few 

days. Another challenge involves 

degradation of value-added 

product components such as 

flavours, scents, and vitamins 

upon exposure to UV light. 

Plastics... material of choice 

Today plastics are increasingly the 

material of choice for packaging. 

Polyethylene terephtalate (PET), a 

popular option in packaging, offers 

little in the way of UV protection 

above the wavelength 330nm. PET 

is widely used for bottles but also 

in multi-layer films. Other 

materials widely used in rigid and 

flexible packaging, such as 

polyethylene or polypropylene, 

provide no UV protection. Thus, 

there is often a need to consider 

the use of a UV filter to meet 

packaging shelf life requirements. 

Ciba ® SHELFPLUS ® 

UV filters protect your products 

and your brand 

Thanks to its expertise in light 

stabilisers, Ciba Specialty 

Chemicals has developed a new 

range of products, Ciba ® 

SHELFPLUS ® UV filters which, 

when incorporated into the plastic 

packaging material, provide 

broadband UV protection. 

The selection of the right UV 

filters requires a good 

understanding of the necessary 

protection of the content and of 

the characteristic of the package. 


packaging 

21 

There is not one solution for all 

the different packages, each UV 

filter solution has to be designed 

depending both on the packaging 

and also on the UV sensitivity of 

the product. Now Ciba can offer a 

solution for most applications. 

Ciba SHELFPLUS UV filters can 

be incorporated in a wide range of 

packaging materials – bottles, 

jars, trays, tubes, cups, lids, films 

– and offer medium to broad UV 

filtering with excellent packaging 

transparency. 

Personal care products, household 

products, food and beverages, as 

well as medical and 

pharmaceutical products can all 

benefit from UV protection 

provided by SHELFPLUS UV 

filters. 

Ciba ® SHELFPLUS ® 

UV 1100 for PET bottles 

SHELFPLUS UV 1100 has been 

specially designed to protect 

bottle contents from UV damage. 

Incorporated in the PET bottle, 

SHELFPLUS UV 1100 has the 

ability to block 90% of UV light up 

to 390nm and offers excellent 

processing stability. 

An experiment was carried out on 

a blue UV sensitive liquid. In this 

case, colour was the main issue; in 

other cases, odour, taste or 

performance may be more critical. 

The blue liquid packaged in a PET 

bottle was exposed to light and its 

colour faded within a few days. 

The same blue liquid packaged in 

a PET bottle containing the UV 

filter, SHELFPLUS UV 1100, was 

exposed in parallel and under the 

same conditions. After several 

weeks of exposure, the liquid still 

showed its original blue colour. In 

that case, the use of SHELFPLUS 

UV 1100 enabled the use of clear 

PET bottles as packaging for this 

blue, UV-sensitive liquid. 

Ciba ® SHELFPLUS ® UV 4100 for 

transparent thin flexible 

packaging 

Flexible packaging fulfils many 

market requirements, including 

reduced cost, convenience and 

portion control. It can also lead to 

reduction in overall package 

materials by providing 

replacement alternatives to rigid 

Test Demonstrating UV protection with Shelfplus UV 1100 

packaging, and opportunities to 

eliminate/reduce the use of 

secondary packaging materials 

such as corrugated board. The 

latest technologies allow for a 

wide array of new applications for 

packaging films by offering higher 

barrier performance and 

transparency, which in turn leads 

to an expanded need for UV 

filters. 

Packaging films are made 

primarily with materials such as 

Due to the low 

thickness of this type of 

packaging, it has always 

been a challenge to find 

a solution for good UV 

protection without 

affecting the film’s 

transparency 

Unexposed 

Original Product 

Product in PET bottle 

containing 0.2% 

Shelfplus UV 1100 

Exposed to light 

Product in PET bottle 

PE or PP, thus providing no UV 

protection. Due to the low 

thickness of this type of 

packaging, it has always been a 

challenge to find a solution for 

good UV protection without 

affecting the film’s transparency. 

Ciba has launched a UV filter, 

SHELFPLUS UV 4100, especially 

designed for transparent flexible 

packaging. Incorporated in one or 

several layers of polyolefins within 

the film structure, SHELFPLUS 


22 

packaging 

Film containing SHEFPLUS UV 4100 

Film with no UV protection 

UV 4100 provides a transparent 

shield within the package to 

protect the contents from UV light 

damage, thereby enhancing their 

shelf appeal. 

Oil, for example – a key ingredient 

in many foods items – is sensitive 

to UV light. In one case, sunflower 

oil was exposed to light emitted 

by a daylight lamp (typical lamp 

used in a supermarket) under films 

The shelf life of the oil 

packaged in the film 

containing 

SHELFPLUS UV 4100 

was nearly double that 

of the film without this 

products 

with and without SHELFPLUS UV 

4100. The shelf life of the oil 

packaged in the film containing 

SHELFPLUS UV 4100 was nearly 

double that of the film without this 

product, as demonstrated in the 

graph. 

Food items containing such oils 

and packaged in transparent films 

should similarly benefit from the 

protection provided by 

SHELFPLUS UV 4100. 

In flexible packaging, it can also 

help preserve the freshness and 

aesthetic appearance of ham. 

Experiments were run with Parma 

ham and clearly show that the 

ham packed in the film containing 

SHELFPLUS UV 4100 has kept its 

fresh appearance – making it 

attractive and better appreciated 

by consumers. 

Package atmosphere: typical 

modified atmosphere used on 

the market 

Storage conditions: under four 

cool white fluorescent tubes at 

5°C Ciba ® SHELFPLUS ® UV filters 

are innovative solutions for 

transparent plastic packaging. 

They bring new options for brand 

owners of UV light sensitive 

products by protecting the product 

and its brand image. This 

broadens brand owners’ choices 

for ingredient/product/package 

development. The use of 

SHELFPLUS UV filters can help 

extend product shelf life by 

preserving its freshness and 

potentially reduce the use of 

preservatives in food items. 

Conclusion 

Packaging is no longer just a way 

of delivering a product but is now 

a real tool for differentiation. Ciba 

Specialty Chemicals is strongly 

committed to offering innovation 

for plastic packaging. In addition 

to these innovative SHELFPLUS 

UV solutions, Ciba also offers 

The use of SHELFPLUS 

UV filters can help 

extend product shelf life 

by preserving its 

freshness and 

potentially reduce the 

use of preservatives in 

food items 

other effects for the packaging 

industry: we protect package 

contents from oxygen with our 

SHELFPLUS O2 oxygen 

scavenger; and other effects give 

better product enhancement via 

packaging, such as anti-static and 

anti-fog properties, clarity, and 

colour. ■ 

Marie-Raphaël Morvillier, 

Ciba ® Specialty Chemicals Inc. 

www.cibasc.com/packaging 


24 

packaging 

Systematic advances in automation 

development 

Form, fill, seal (FFS) packs are right in line with the latest trends, because they have the 

advantage of the smallest possible packaging material consumption by both weight and volume. 

The ContiBag 

from Hassia 

Redatron was 

one of the pilot 

machines for 

the new 

technology 

package for FFS 

machines. In 

addition to the 

standard model, 

which operates 

continuously, it 

can on request 

be supplied 

to run 

intermittently 

instead. 

Whereas it used to be the case 

that only small quantities of food 

tended to be packaged in FFS 

bags and pouches, the range now 

includes solutions for large 

volumes too in, for example, food 

for bulk consumers (replacement 

for sewn paper sacks and 

unpackaged delivery) and pet 

food. Such free-flowing products 

as noodles or crisps (piece 

products) as well as powdery and 

granular products are packaged on 

vertical FFS machines, on which 

up to 50 different bag and pouch 

designs can be produced. More 

and more suppliers are operating 

in this field because the market 

has tremendous potential. Users 

are demanding greater and 

greater flexibility, which makes 

increasingly exacting requirements 

on the automation technology. It is 

essential to cut costs at the same 

time because of fierce 

competition. Hassia-Redatron 

GmbH, Butzbach, has succeeded 

in carrying out both of these 

assignments effectively in the 

automation field and in cooperation 

with Elau AG, 

Marktheidenfeld. 

Introduction 

Most current flexible retail 

packaging is processed and filled 

on vertical FFS machines. The 

principle is simple: flat 

webs of packaging 

material are pulled 

off reels, formed 

into a tubular 

shape, sealed 

longitudinally 

and then filled 

and separated 

at the same 

time as the 

transverse 

sealing 

operation is 

being carried 

out. Many 

different pack 

designs can be 

produced by 

varying the 

arrangement 

of the sealing 

dies and the 

configuration 

of the forming 

dies, so that 

the machines 

have a very wide range of 

different applications; and thanks 

to comprehensive automation with 

PacDrive, product and size 

changes can also be made at the 

press of a button. 

End-users want flexibility and 

output 

Machine output and flexibility 

have top priority in the food and 

confectionery industry. Companies 

Flexibility is required 

when several product 

ranges are supposed to 

be filled on a single 

machine or when 

frequent size changes 

are made 

that supply large volumes to 

discount chains demand very high 

output levels. There is not always 

enough space to increase 

production simply by installing 

several machines with lower 

capacity. Flexibility is required 

when several product ranges are 

supposed to be filled on a single 

machine or when frequent size 

changes are made. End-users in 

the product-packaging industry 

also demand high availability for 

commercial and technical reasons, 

extremely simple resetting and 

adaptability to different pack 

shapes that are specified by the 

marketing experts. 

“It is generally a contradiction in 

terms to equip machines so that 

they combine maximum output 

with maximum flexibility,” says 


packaging 

25 

The control cabinet looks clean and 

tidy. The comprehensive PacDrive 

system from ELAU automates the 

machine entirely. 

As a duplex version that operates continuously, 

the ContiBag 40/26 reaches a speed of up to 

190 cycles/min (2 x 190 = 380 packs/min). 

This machine has been packaging wine gums 

for about six months now. 

A comprehensive product 

range and extensive software 

functions combined in the 

new ELAU technology 

package for FFS machines 

Andreas Hollmann, FFS Machine 

Sales Manager at Hassia 

Redatron. 

Standards facilitate programming 

These requirements were the 

basis of the decision for Hassia 

Redatron, a member of the IWKA 

Group, to liaise with Elau AG on 

the development of the technology 

package for FFS machines. As 

Andreas Hollmann summarised the 

machine manufacturer’s 

requirements, “We needed a 

system with which the machines 

could be programmed quickly and 

simply, and which offered value for 

money as well as being optimised 

for FFS machines, because the 

extremely short lifecycle of 3–6 

months in the food industry makes 

customer-specific adaptation 

necessary all the time.” Hassia- 

Redatron had been dissatisfied – 

primarily with the inconsistent 

control and motion functionality of 

automated systems used in the 

past. 

Their specific objectives were: 

■ 

■ 

■ 

to increase machine availability 

at the control engineering level 

by choosing standard modules 

for logic and motion control 

to create a consistent control 

concept based on the existing 

HMI interface 

to use standardised 

programming languages, so 

that programming assignments 

could be outsourced too. 

The engineering costs of 

electronically based machines play 

an increasingly important role, and 

the ever longer programming 

times can be reduced by efficient 

software engineering. The uniform 

program structure employed by 

Elau AG, Marktheidenfeld, 

includes templates that simplify 

programming. Using the uniform 

program structure on all machines 

reduces the OEM’s engineering 

costs considerably and the 

manufacturer can focus on his 

particular know-how. The current 

template has already been in 

operation on machines with Elau 

controllers for three years. 

Using the uniform 

program structure on 

all machines reduces 

the OEM’s engineering 

costs considerably and 

the manufacturer can 

focus on his particular 

know-how 

Greater output in the same space 

There is a particular incentive to 

innovate when existing machine 

generations reach their limits. 

Hassia Redatron faced specific 

requirements: a confectionery 

manufacturer was looking for a 

way to increase capacity. Due to a 

lack of space, however, it was not 

possible to install a second FFS 

line or a twin machine, which 

consists of two units in an 

extended machine frame. The 

company was therefore looking for 

a machine with a higher output 

and the ContiBag 40/26 duplex 

was developed, which is equipped 

with double filling tubes on a 

single unit. In its standard version, 

the ContiBag 40/26 fills 150 

packs a minute; the duplex 

configuration fills 300 packs. It 

has already been run at a speed of 

2 x 190 cycles in trials. The 

ContiBag series is made 

particularly flexible by the ‘2 in 1’ 

concept, i.e. it can be operated 

either intermittently or 

continuously at high speed. 

Consistently reliable sealing of all 

film materials under varying 

environmental conditions has been 

achieved by choosing servo motor 

control for all axes – including 

sealing element pressure. The 

machine frame has an open profile 

structure and no cavities which 

makes it easy to clean and 

reduces the risk of contamination. 

Machine availability is also 

increased by this. 

FlexiBag is an intermittent 

machine that adapts to the 

product and processes complex 

film combinations. The FlexiBag 

40/26 model is designed for pack 

lengths of up to 400mm and pack 

widths of up to 260mm. The 

machine can produce more than 


26 

packaging 

There is a definite trend towards 

tetraeders again. The ContiBag 

produces 100 of these packs per 

minute with the transverse sealing 

station developed specially for 

tetraeders. Standard packs can be 

produced on this machine as well if 

required by changing the dies. 

50 different pack shapes. The 

requirements of both series – not 

only ContiBag but also FlexiBag – 

were satisfied by the FFS machine 

technology package from Elau. 

Faster start-up 

The modular program structure 

and new technology package 

include many available 

function modules. A number 

of functionalities for each 

function module facilitate 

programming for the 

machine 

manufacturer. The functions 

‘Infeed conveyors 1 to n’, ‘Product 

collation’, ‘Weighing unit’ or 

‘Auger metering unit’ are, for 

example, available for the function 

module ‘Product infeed’ for 

vertical or horizontal FFS 

A uniform program 

structure, which has 

proved its effectiveness 

and is not changed 

constantly, is essential as 

a strong foundation for 

the user program 

machines. So many modules have 

already been programmed in 

advance. The machine 

manufacturers therefore generally 

need less than one month to 

create a standard program for 

their own machine models. Startup 

takes less than one week and 

new customer-specific 

requirements can often be met in 

less than one day. 

Diagnostics can be carried out 

directly on the control unit. This 

means that all the system data 

and system faults are displayed to 

the user in the branded goods 

industry via the HMI. This 

transparent service information 

minimises machine stoppage 

times. Remote diagnostics via 

teleservice are also integrated as 

standard. 

Andreas Hollmann had this to say 

about implementation, “The FFS 

machine technology package 

solves the problems of axis 

synchronisation and sealing 

element pressure control. 

Our experience to date has 

shown that it is likely to be 

possible to shorten the 

time required for program 

start-up by 50%.” 

Central control concept for 

all output levels 

The FFS machine technology 

package from Elau meets the 

requirements of all FFS machines, 

whether they are vertical or 

horizontal, continuous or 

intermittent with speeds of up to 

250 cycles, highly flexible and 

complex or not. A central control 

concept is the better solution for 

modular machines in particular, 

because modularity is only 

implemented in software. This 

means that additional interfaces 

are not needed. They would 

merely make the solution 

unnecessarily complicated and 

restrict system capacity. “A 

uniform program structure, which 

has proved its effectiveness and is 

not changed constantly, is 

essential as a strong foundation 

for the user program,” explains 

Elau Application Manager Dietmar 

Hamberger. 

“The central automation approach 

of PacDrive is absolutely right 

for machines with exacting motion 

requirements. With the FFS 

machine technology package, we 

have now proved that central, 

scalable automation technology is 

suitable for machines of low and 

average complexity, as it supports 

the modular approach better than 

any other system architecture. We 

implement the modularity in 

Elau will be presenting 

a robot technology 

package at Interpack 

software to avoid unnecessary 

interfaces,” says Dr Thomas Cord, 

Elau Research & Development 

Manager. 

Elau will be presenting a robot 

technology package at Interpack. 

The package is just as suitable for 

2-axis articulated-arm robots as it 

is for 3-axis gantry, 2-axis delta, 

4-axis Skara or portal robots with 

two, four or seven axes. Further 

technology packages are in the 

process of being prepared. ■ 

Marco Rüb 

Corporate Communications Elau AG 

www.elau.de 


packaging 

27 

Coated film gets rid of moulds 

and microbes 

Film-packaged foodstuffs often contain added preservatives such 

as benzoic or sorbic acid, but it is clearly better to have as few 

additives as possible in food. 

This is why scientists at the 

Fraunhofer Institute for Process 

Engineering and Packaging IVV, 

have opted for a different way of 

getting rid of moulds and 

microbes. Instead of adding 

preservatives to the food, they 

coat the packaging film with them. 

How it works 

Any type of flexible foil can be 

varnished without affecting its 

basic properties (moisture or 

oxygen barrier). A layer containing 

anti-microbial activity can then be 

applied as an additional feature. 

From a technical point of view 

coating is a simple, well 

established process, and no 

special devices have to be 

developed. The only special 

component is the composition of 

the coating, consisting of a carrier 

material and anti-microbial 

additives. The carriers have to 

provide proper adhesion and 

sufficient release of the active 

agents; and can be either 

ORMOCERS, 

inorganic/organichybride ploymers 

developed by the Fraunhofer 

Institute for Silicate Chemistry in 

Würzburg, or a special 

composition of organic polymers 

under development. The coating 

process is simple, and in the 

Institute’s pilot plant a reel 

process 

is used. The film passes a coating 

station followed by a drying 

device (UV-curing in the case of 

ORMOCERS). 

The main challenges were to 

discover active substances with 

suitable release behaviour that 

were food-compatible (benzoic or 

sorbic acid) and to scale up the 

transfer of the coating process 

from laboratory scale to industrial 

scale. The Institute is still working 

on the latter challenge. 

Applications 

The film costs only marginally 

more than normal film, as the 

components are inexpensive, and 

it can be used for all types of solid 

food where the film directly covers 

the food surface. Since it is only 

the contact surface that is 

protected by the small amounts of 

released active agents, it cannot 

be used for liquid food or 

beverages. In the case of liquids 

the food preservatives would not 

remain on the surface but would 

spread through the entire product 

and be heavily diluted. The main 

applications will therefore be for 

fresh meat, meat products and 

cheese. And if applied in a strictly 

hygienic environment, it may 

obviate or reduce the need for 

complete preservation of the 

foodstuff. The advantage to the 

consumer is that they get food 

that contains fewer preservatives, 

About the Fraunhofer-Gesellschaft 

The Fraunhofer-Gesellschaft undertakes applied 

research of direct utility to private and public 

enterprise and of wide benefit to society. Its 

services are solicited by customers and 

contractual partners in industry, the service 

sector and public administration. The Fraunhofer- 

Gesellschaft maintains roughly 80 research units, 

including 58 Fraunhofer Institutes, at over 40 

different locations throughout Germany. A staff 

of some 12,500, predominantly qualified 

scientists and engineers, works with an annual 

research budget of over one billion euros. Of this 

sum, more than 900 million is generated through 

contract research. Roughly two thirds of the 

Fraunhofer-Gesellschaft’s contract research 

revenue is derived from contracts with industry 

and from publicly financed research projects. The 

remaining one third is contributed by the German 

federal and Länder governments, partly as a 

means of enabling the institutes to pursue more 

fundamental research in areas that are likely to 

become relevant to industry and society in five or 

ten years’ time. The Fraunhofer-Gesellschaft is 

also active on an international level: Affiliated 

research centres and representative offices in 

Europe, the USA and Asia provide contact with 

the regions of greatest importance to present and 

future scientific progress and economic 

development. 

and the industry and retailers 

benefit from better shelf life and 

quality 

Possible future 

developments 

Future 

developments 

may include 

coating by 

spraying to fit 

containers. 

Also, hydrogen 

peroxide treatment is currently 

used in packaging materials for 

cold sterilisation and aseptic 

packaging, but the process does 

not seem to be residue-free. It 

may be that in the future, antimicrobial 

coating could replace 

hydrogen treatment. ■ 

Dr Dieter Sandmeier 

Fraunhofer Institute for Process 

Engineering and Packaging IVV 

www.fraunhofer.de 


28 

packaging 

The Ekopullo Association 

– caring for the environment 

In Finland, there is a long tradition of recycling and reusing materials. For example, Finland is one 

of the leading countries in paper recycling. Standardised bottles, crates, plastic trays, dollies and 

pallets have all been used since 1950, and glass bottles have been recycled in Finland for 

approximately 100 years. 

Today, the return rate for refillable 

glass and plastic beer and soft 

drink bottles is as high as 96%. 

This level is maintained with little 

marketing or advertising activities. 

Consumers are well aware of the 

importance and environmental 

benefits of bottle recycling, and, 

of course, the deposit paid for 

each returned bottle is a good 

incentive. The high return rate 

requires close cooperation 

between retail trade and industry. 

In addition, a nationwide network 

of return points is a necessity: 

there are ca 9000 return points 

and 3,200 reverse vending 

machines for refillable beer and 

soft drinks bottles in Finland. 

Tasks and activities 

The basic task of the Ekopullo 

Association is to administer and 

optimise the infrastructure for 

bottle and retail packaging 

materials, and to ensure that 

members have sufficient empty 

beverage packaging units. The 

Association tracks how many 

packaging units are removed from 

circulation, defines membership 

reimbursements and additional 

supply requirements, and is 

responsible for the recycling of 

packaging when it is removed 

from use. In co-operation with its 

members and interest groups, the 

Association aims to increase the 

refilling of beverage packaging, 

reduce the amount of packaging 

waste and make use of all 

packaging material that has been 

removed from circulation. 

The costs of these activities are 

covered by membership fees. We 

are a non-profit organisation. All 

Finnish and foreign organisations 

that produce brewery products 

and soft drinks can join the 

Ekopullo Association, as long as 

they commit themselves to 

observing our rules and sign a cooperation 

agreement with the 

Association. 

Co-operation partners 

The nature of the activities of the 

Association requires broad contact 

on many different levels: with the 

commercial and retail world, 

environmental bodies, the 

packaging industry, and 

authorities and organisations both 

in Finland and abroad. 

Authorities and organisations 

The Ekopullo Association reports 

to the Ministry of the Environment 

regarding levels of return of 

refillable bottles, and the Ministry 

looks into the efficiency of the 

recycling system on a yearly basis. 

The Association maintains contact 

with both governmental and 

commercial organisations on 

matters concerning recycling and 

the environment. In addition, it 

draws up the necessary initiatives 

and statements for the authorities 

and monitors the work of 

organisations and other players. 

Trade 

The idea is to improve 

the logistics, costeffectiveness 

and consumer 

awareness of the 

recycling systems 

regardless of the 

package type 

Trade has a representative on the 

board of the Ekopullo Association. 

Thus the interests of trade are 

taken into account right at the 

outset of decisions regarding, for 

example, the development of 

recycling systems and 

improvements in efficiency. 

Redeeming points for consumers 

located at retail outlets are a 

central part of an efficiently 

operating return system. In cooperation 

with trade, we are 

particularly trying to improve the 

efficiency and cost-effectiveness 


packaging 

29 

of handling bottles in the 

backroom of shops. 

Manufacturers of reverse 

vending machines 

These are an important link 

between the consumer returning 

the bottle, the retail outlet, the 

Ekopullo Association and its 

members. Making the redeeming 

points and their related machinery 

more user-friendly happens in cooperation 

with the equipment 

manufacturers. 

Recycling of 

beverage packaging 

Standard beverage packaging 

This system takes advantage of 

the existing bottle infrastructure 

as efficiently as possible. Savings 

are also achieved in production, 

storage and capital costs, as the 

bottles are transported to our 

members as they require them. 

Each member owns as many 

bottles, retail packaging materials 

and pallets as they need, and if 

necessary, can buy them from 

other members at cost price. Of 

all the beverage packaging filled 

by members, at least 95% is 

already used. 

In production processes, members 

can use all the bottle-types that 

belong to the system or, if they 

wish, just one. Each bottle-type 

remains in the system as long as 

at least one member is using it. All 

retail packaging and pallets are 

also standard and recyclable. 

The recycling of bottles 

Consumers may return bottles 

that belong to the system at all 

retail outlets and general 

redeeming points, irrespective of 

where the beverages were 

purchased. Empty plastic bottles 

are best returned with their caps 

on. At the redeeming points, the 

bottles are pre-sorted and packed 

in the purpose-built retail 

packaging materials, ready for 

collection. 

The aim of the Association 

members is to receive back the 

same quantity of empty bottles 

and retail packaging as was 

delivered to the customers. After 

washing and refilling the beverage 

packaging, the ready products are 

transported to retail outlets, 

restaurants, hotels, service 

stations and kiosks. 

Refilling and recycling 

The level of return of empty 

bottles in Finland is very high. 

About 96% of bottles are returned 

to circulation by the consumer. On 

average a glass bottle is refilled 

33 times and a plastic bottle 18 

times. Broken bottles and those 

that have been withdrawn from 

use are recycled. New glass or 

glass fibre can be made from 

glass bottles that have been 

removed from circulation. Plastic 

bottles and their caps are ground 

down to make the raw material for 

reprocessed plastic products; and 

labelling material is used for 

energy. 

Future developments 

The basic concept of developing 

beverage package recycling was 

created as a joint effort of trade 

and brewing industries. That is 

why refillable and one-way 

package systems share the same 

facilities, administration and 

management. The idea is to 

improve the logistics, costeffectiveness 

and consumer 

awareness of the recycling 

systems regardless of the package 

type. 

At the beginning of 2005, there 

was a change in the additional tax 

of beverage packages. The 

additional tax for beverage cans 

belonging to a recycling system 

was reduced from 16 

eurocents/litre to 8.5 

eurocents/litre. In 2008, the tax 

will be abolished entirely for 

beverage cans and all one-way 

packages belonging to a recycling 

system. 

Probably, the share of cans – for 

the time being a little less than 

10% of beverage packages – will 

gradually increase, as the 

reduction and the 2008 removal of 

the additional tax will reduce 

consumer prices for cans. 

Nevertheless, refillable bottles will 

not go away. 

About the Association 

The Ekopullo Association 

administers the use and recycling 

of refillable beer and soft drink 

bottles in Finland. It began 

operations in September 2004. 

Membership of the Association is 

open to all organisations operating 

in Finland that manufacture 

brewing products and soft drinks. 

The Ekopullo Association works in 

co-operation with and in the same 

offices as Suomen 

Palautuspakkaus Oy (Palpa), a 

similar organisation administering 

beverage cans. ■ 

Pasi Nurminen, 

Managing Director, The Ekopullo Association 

www.ekopullo.fi 


30 

packaging 

Food safety, HACCP 

and food conveyor belts 

Food conveyor belts can support the HACCP concept 

and thus minimise the client’s critical 

control points. 

“ 

Manufacturers can only 

ensure that their 

products are reliably 

protected against 

pollution and 

contamination by regular 

and proper cleaning 

” 

The following measures by 

Habasit, Swiss manufacturer and 

worldmarket leader of conveyer 

and processing belts, guarantee 

hygiene, conformity with food 

safety standards and the correct 

use of our products: 

■ Calender technology ensures 

the surfaces of the conveyor 

belt are sealed and nonporous. 

These smooth surfaces 

make living conditions difficult 

for bacteria or microorganisms 

(they have no 

opportunity to become 

established). 

■ Reverse side coating, 

impregnation processes and 

HySEAL edge sealing ensure a 

completely sealed, hygienic 

conveyor belt. In this way, no 

contamination (oils, fats, 

product particles) or moisture 

can penetrate the tensile 

carrier. 

■ Anti-static finish reduces the 

build-up of dust and dirt. 

■ 

■ 

■ 

Habasit food conveyor belts, 

produced from chemically 

resistant plastics, are 

moisture- and temperatureresistant 

and are therefore 

easy to clean. They comply 

with EU, FDA and USDA 

regulations. 

Conveyor belts with blue 

coatings and edge sealing 

improve product safety. The 

colour blue rarely occurs in 

food so contamination of 

goods caused by belt abrasion 

can be easily identified. 

Excellent technical support 

from our well trained service 

and sales staff. 

Conformity with food safety 

standards 

As manufacturers of conveyor 

belts for the food industry, we can 

support our clients in 

implementing the HACCP concept 

through hygienic product design. 

Habasit Food conveyor belts 

reduce risks and minimise critical 

control points, by, for example, 

supplying edge sealed or reverse 

side coated belts. 

Machinery and equipment, 

accessories (e.g conveyor belts) 

and also cleaning equipment for 

the food industry may be 

described as parts of the system 

with low risk if they meet the 

following requirements: 

■ Adherence to food regulations 

(FDA, EU, USDA etc.). 

■ Constructed and manufactured 

from materials which are not 

harmful to health. 

■ Design which conforms to 

hygiene requirements (smooth 

surfaces with no blind spots, 

no dead areas in which product 

and micro-organisms can be 

harboured or corners, and easy 

to clean). 

Manufacturers of the products 

involved must be able to provide 

evidence, through certificates and 

Hygienic design of 

machinery, equipment 

and conveyor belts is 

the basis for safe food 

production. 

Legend: Edge sealing, an additional feature to ensure hygiene. 

safety datasheets, that they have 

met the legal requirements. In the 

conveyor belt industry, this relates 

to the manufacturers of the raw 

materials (such as cloth and 

plastic components) while the 

actual manufacturer of the 

conveyor belts must be able to 


packaging 31 

Cleanline ® , good 

release, easy to clean 

confirm 

the relevant 

conformity in a self-declaration! 

However, HACCP approval for 

machines or spare parts, in the 

sense of FDA, USDA or EU 

conformity does not yet exist. 

Cleaning a key element 

Hygienic design of machinery, 

equipment and conveyor belts is 

the basis for safe food production. 

However, in the food industry this 

is not sufficient by itself. 

Manufacturers can only ensure 

that their products are reliably 

protected 

against 

pollution and 

contamination 

by regular and 

proper cleaning. 

Therefore 

Habasit does 

not only focus 

on new 

solutions such as 

Cleanline ® , HabasitLINK ® , 

antimicrobial belts (HyGUARD ® or 

HabaGUARD ® according regional 

conformance) and HySAN belt 

ranges. In order to support 

customers in keeping their 

systems clean and extending their 

service life, Habasit recently 

published cleaning guidelines for 

HabasitLINK ® designed for easy cleaning 

conveyor belts. Abiding by its 

slogan – ‘Solutions in motion’ – 

Habasit offers a bit more than just 

conveyor belts! ■ 

Olaf Heide, 

Industry Segment Manager, Food and Tobacco, 

Habasit Reinach, Switzerland 

www.habasit.com

32 

packaging 

Netstal’s PET-LINE 

High-output production system for PET preforms 

Netstal’s PET-LINE system for the efficient production of PET preforms has undergone substantial 

development. The high-performance production system is now an even more refined piece of 

equipment offering the highest economic efficiency and level of customer benefit. 

Since its launch, PET-LINE has 

been further optimised and made 

more productive. The 

enhancements have been made 

possible by Netstal’s platform 

strategy and ongoing further 

development of all system 

components. Netstal is now 

presenting its PET-LINE 96 N 

based on the 3500 platform (3500 

kN clamping force), equipped with 

a 96-imp. mould, newly developed 

by the Swiss mouldmaker Otto 

Hofstetter. At a cycle time of 9.6 

seconds more than 36,000 

preforms are produced per hour – 

an output hitherto unheard of in 

the context of a moulding machine 

of this size! 

Netstal’s platform strategy 

Netstal’s clearly-defined platform 

strategy for PET-LINE systems 

allows customers to specify their 

production systems to suit their 

particular requirements and 

capacity utilisation rates. One of 

the two basic system sizes (3500 

kN and 6000 kN clamping force) 

provides the platform and 

The PET-LINE 96 N, as shown in Düsseldorf 2004: 

Machine 

different combination possibilities 

for mould sizes (24 to 144 

cavities) and distances between 

cavities. Both systems are 

characterised by all of the 

attributes typical of Netstal such 

as speed, precision, reliability and 

robustness. The objective of the 

platform strategy is to produce 

preforms on the smallest possible 

system size with the highest 

possible number of cavities. From 

the customer’s point of view, a big 

advantage of Netstal’s platform 

strategy is the cost reduction per 

moulded perform, and the fact 

that the same system platform 

can cope with different PET 

applications. 

General requirements applying to 

PET high-output systems 

The demands imposed on highperformance 

systems are very 

complex, and clearly, all of the key 

characteristics of standard 

systems must be included equally 

in high-output systems. The same 

operating personnel, for example, 

must be able to run the equipment 

PET-LINE 96 N (3500-3550R) 

Cycle time 

~9.5 seconds 

Moulded product 

0.5 litre preform 

Output per hour 

36,500 pieces 

Shot weight 

1968 g 

Part weight 

20.5 g 

Wall thickness 

2.37 mm 

Material PET (INVISTA Polyclear 1101) 

Mould 

96-imp. (Otto Hofstetter, Switzerland) 

Automation 

Netstal 

Chiller unit 

Furrer, Switzerland 

Special feature 

Direct colour injection (Repi, Italy) 

according to the same principles. 

In addition, the effort required to 

maintain the equipment must not 

be greater, and flexibility in 

deployment must be guaranteed 

(abiding by the principle of 

maximum capacity on the smallest 

machine basis). Furthermore, no 

compromises must be made when 

it comes to cycle times, the 

degree of production effectiveness 

and the preform quality. Alongside 

the absolute output rate, the 

lowest AA values (acetaldehyde) 

and a perfect distribution of the 

preform weights are essential for 

an efficient and profitable 

production. 

Innovation: PET-LINE 96 N 

A 96-imp. mould is now used on 

the small platform, 3500. This 

leads to a record production 

output for this machine size and 

represents a real innovation. The 

following development measures 

have been decisive factors in this 

increase in production: 

Optimisation on the machine 

side 

■ 

■ 

The intrusion (permanent 

turning of the screw) 

guarantees a very gentle 

plasticising of the PET material 

and an excellent homogeneity. 

The applied high-performance 

screw is laid out for a 

plasticising capacity of 750 

kg/h and provides a gentle 

preparation of the melt with 

the least possible loss of 

energy. This preserves the 

material from excessive 

shearing and overheating and 

contributes markedly to a 


further reduction of the acetaldehyde value. 

■ The clamping force of 3500 kN available on the small 

platform permits the use of 96-imp. moulds for preforms with a 

thread diameter of up to 38mm. 

■ The movement of the neck ring ledge is activated 

hydraulically. This enables the handing-over of geometrically 

very short preforms. 

■ On the small platform it has been possible to increase the 

shot weight to 3400 grams. 

Enhancements on the mould side 

Otto Hofstetter AG has redesigned the 96-imp. mould so that it 

makes a major contribution towards the increase in efficiency of 

the complete production system. The mould features not only a 

new cooling water system with the slide bars and inserts cooled in 

parallel, but also self-lubricating guide bushes and slide plates. 

Thread slide opening can be effected hydraulically and the Direct 

Airblow Support (DAS) ensures a fast and reliable ejection for 

special preform sizes. 

The sum of these improvements has resulted in an enormous 

increase in the cooling capacity, so that yet shorter cycle times 

are possible and the consumption of cooling water is reduced by 

up to 50%. Apart from this, the new mould is very service-friendly 

and allows a high flexibility in the choice of preform geometry. 

Direct colour injection 

On its PET-LINE exhibit Netstal has also presented a newlydeveloped 

process for injection of the colour directly into the 

cylinder. The main advantages of this direct liquid colouring are 

better homogeneity of the material and more stable cycle times 

with the associated higher reproducibility. Applied additives such 

as acetaldehyde blockers, moreover, can develop a higher level of 

efficiency which translates, not least, into a certain level of cost 

savings potential. 

Conclusion 

Netstal’s PET-LINE is a mature preform production system which 

is perfectly established in the market. In combination with further 

developments and the newly designed 96-imp. mould of Otto 

Hofstetter AG it provides a package which offers the highest 

economic efficiency. This is the first time that a 96-cavity mould 

has been operated on the PET-LINE 96 N on the basis of 3500 kN 

clamping force, so that absolute record outputs are available from 

this machine size. The advantage for the customer is a substantial 

increase in production efficiency. ■

34 

packaging 

SÜDPACK goes full steam ahead for 

convenience! 

At this year’s Interpack exhibition, packaging specialist SÜDPACK is showcasing its position as a 

leading manufacturer of innovative packaging systems. 

With its three business units, food 

and technical packaging, Medica 

and Piciotti, the SÜDPACK Group 

covers a wide range of state-ofthe-art 

packing solutions. Whether 

it is steam valves for use in the 

microwave or the introduction of a 

new resealable film, completely 

sterile medical packaging or topquality 

rotogravure printing in the 

premium foodstuffs and 

confectionary sector – all the 

highlights take centre stage here. 

Once again in 2005, the focus is 

on convenience. SÜDPACK offers 

its customers two speciallydeveloped 

steam valve systems. 

One system is designed 

specifically to meet the needs of 

customers in the catering trade as 

well as operators of canteens, 

event and hospitality caterers and 

manufacturers of HMR dishes 

(home meal replacement), with 

their high demands in terms of 

quality, hygiene, efficiency and low 

costs. The second valve system is 

especially suitable for domestic 

use, since it is very reasonably 

priced. 

Südpack’s film-based steam cooking 

system EcoSteam 

SÜDPACK goes full steam ahead 

for convenience. 

The Chinese have been using it 

for centuries for the careful 

preparation of their fine, delicately 

flavoured dishes: steaming. 

Nowadays it is also very popular 

here, with more and more 

consumers discovering the 

benefits of this speedy method of 

cooking which preserves all the 

vitamins in the food. Now 

SÜDPACK makes it possible with 

an intelligent packaging system so 

that not only homemakers, but 

also caterers, canteens and events 

and hospitality organisers can 

offer carefully prepared steamed 

dishes with more nutrients and 

more flavour – and save time and 

cut costs at the same time! 

For microwave use, SÜDPACK 

offers two innovative packaging 

systems, the first being mainly 

suitable for the catering trade. 

This valve-based steaming system 

uses the patented Dream-Steam 

system. When the products are 

heated in the microwave in this 

packaging, the water content in 

the food produces steam pressure. 

The resulting cooking process is 

controlled by the valve. This 

means that fresh, uncooked 

produce can be made ready to eat 

within a few minutes. The loss of 

water-soluble ingredients in the 

food is far less than occurs with 

boiling, so the true flavour is 

intensified. Steaming also 

harmonises various cooking times, 

for example for vegetables, meat, 

fish or poultry. 

The second packaging innovation, 

Dream Steam 

the so-called film-based steaming 

system, functions in the same way 

as the valve version, but in a 

simplified design. This low-cost 

option can be used on all FFS 

deep-drawing machines and tray 

sealers with no further 

modification. No license is 

required either. 

Thanks to these two innovative 

SÜDPACK packaging systems, 

providers of ready meals and set 

menus can offer consumers 

products which are greatly 

improved in flavour and nutritional 

value. Because of the superfast 

cooking times, caterers can 

organise their costs and work 

schedules more efficiently, as well 

as offering products which simply 

taste better. 

Südpack Medica premiere at 

Interpack 

Wherever absolute hygiene and 

sterile packaging are required, 

SÜDPACK Medica can offer its 

customers tailor-made solutions. 

Manufacturers of medical devices 

and electronic components, 

producers of delicate cultures, as 

well as pharmaceutical companies 

and laboratories, hospitals, 


packaging 35 

industrial laundries and 

manufacturers of laboratory 

equipment have long relied on topquality 

packaging solutions from 

SÜDPACK Medica. 

The films are produced in clean 

rooms, in conditions of absolute 

This low-cost option can 

be used on all FFS 

deep-drawing machines 

and tray sealers with no 

further modification 

cleanliness to ensure maximum 

safety and sterility of the 

packaging. SÜDPACK Medica has 

been awarded various 

certifications 

such as IS07 

and IS08, 

guaranteeing 

the absolute 

hygiene and 

safety of its 

products. 

SÜDPACK 

shows its 

colours 

Südpack Medica: film production 

in absolutely clean rooms 

Good packaging sells better: highquality 

printing in bright colours 

creates an attractive appearance, 

which is an important factor in 

successful selling. Whether it be 

bread, cakes and confectionary, 

pet food or detergent, and 

particularly snacks, cosmetics and 

quality goods such as tea, coffee 

and chocolate, the consumer likes 

to be tempted at 

the POS. 

The Piciotti Group, 

a division of 

SÜDPACK, stands 

for excellence in 

packaging refinement 

with top-quality 

printing for food and 

non-food packaging. 

Piciotti is an efficient 

partner, especially for multi-layer 

wrapping, stand-up pouches and 

side gusset bags, offering firstrate 

rotogravure printing for the 

premium foodstuffs and 

confectionary market, and using 

the latest printing presses to 

guarantee optimum results in 

rotogravure and flexographic 

printing. ■ 

See the SÜDPACK highlights at Interpack for yourself. You’ll be most welcome! 

SÜDPACK at Interpack in Düsseldorf: Hall 10 Stand C22

36 

ingredients 

Tapping into 

the berry trend 

The birthplace of the cranberry, the USA has already felt the full force of the ‘red 

revolution’. Ocean Spray cranberry ingredient sales there have increased significantly in 

the past few years and the cranberry is used as an ingredient in over 2000 products. 

The last decade has seen the 

cranberry’s fame spreading 

beyond its homeland across the 

Atlantic. Since the red berry 

officially arrived in Europe in 1996, 

sales of Ocean Spray branded 

products and ingredients have 

topped US$100 million – a 

massive achievement for a tiny 

berry. In this article, Ocean Spray 

– a grower owned cooperative – 

charts the evolution of the 

European market for cranberry 

ingredients. 

Trade secrets 

European ingredient sales are 

experiencing significant year on 

year growth and represent a 

sizeable part of Ocean Spray’s 

global ingredients business. 

Frozen and concentrated 

cranberries were the first forms to 

find favour with European 

manufacturers. But as 

manufacturers became more 

comfortable with using 

cranberries, Sweetened Dried 

Cranberries (SDCs) and 

Flavoured Fruit Pieces (FFPs) 

have established themselves as 

value added ingredients in a range 

of applications. These two 

segments now command more 

than 50% of Ocean Spray’s 

ingredient sales. 

Many varieties of infused, 

Sweetened Dried Cranberries 

(SDCs) are used internationally by 

customers in cereals, snacks, 

confectionery and baked goods. 

The popularity of the SDC hinges 

on its healthy proposition, process 

tolerance and ability to sustain its 

vibrant red colour throughout 

processing. SDCs can be sliced to 

various dimensions and the 

moisture content modified 

according to customers’ needs. 

The next generation of infused and 

dried cranberry-based fruits – 

Flavoured Fruit Pieces (FFPs) – 

uses cranberry as the starting 

material to create an ingredient 

which exhibits the flavour and 

colour of a variety of real fruits: 

blueberry, raspberry, cherry, 

strawberry, orange and now – 

mixed berry. These ingredients 

deliver the flavour, colour and 

texture of natural fruits, answering 

customer demand for cost 

effective, versatile and realistic 

fruit pieces. 

Cranberry on the map 

The UK was the first ingredients 

market to be penetrated by Ocean 

Spray. In the past few years, sales 

in the UK have rocketed. The 

cereal bar market is the driving 

force, as innovation involving 

berries, apples, bananas and other 

real fruit pieces takes centre 

stage. Leading players McVities, 

Jordans and Kellogg’s have all 

tapped into the berry trend, 

introducing cereal bar variants 

with cranberry. 

Cranberry is also now catching on 

in countries like Holland, with 

cranberry ingredients being used 

in a range of products from drinks 

to spreads. In Germany, dozens of 

products containing cranberry are 

now available on the supermarket 

shelves, and numbers will only 

increase if the current climate 

continues. Innovations include: 

biscuits with frozen cranberries, 

barbecue sauce with cranberries 

and a trail mix snack which uses 

SDCs as an alternative to raisins. 

French and Swiss consumers have 

also been keen to embrace the 

cranberry. This is reflected in 

recent NPD activity with SDCs, 

which includes a Muesli, a nougat 

bar, and ‘Baguettine’ toasted 

breads. In Switzerland, there has 

been a flux of cereal bars and 

cereals addressing the health 

conscious consumer. 

Several trends have contributed to 

this growth: 

■ 

the heightened popularity of 

infused fruit as manufacturers 

reject lower value ingredients 

such as reformed fruit pieces 


ingredients 

37 

■ 

■ 

■ 

■ 

in favour of natural fruit 

ingredients with greater 

consumer appeal and bake 

stability 

the addition of novel or 

tropical fruit ingredients such 

as saskatoon berries, 

cranberries, passion fruits and 

blueberries to processed foods 

the snacking phenomenon 

which has sent sales of fruit to 

cereal bar manufacturers 

rocketing looks set to intensify 

the UK government’s ‘five a 

day’ programme and concerns 

over escalating obesity levels 

are likely to have an influence 

on consumer eating habits to 

the advantage of fruit 

the introduction of functional 

or fortified products with 

added health benefits and 

resurgence of the low-fat or 

light categories. 

Creating a synergy between its 

ingredients and branded 

businesses in Europe has also 

played a key part in Ocean 

Spray’s strategy. Branded drinks 

engender acceptance and pull for 

cranberry products among 

consumers, while food products 

incorporating ingredients such as 

dried or frozen cranberries 

generate a push from the industry. 

The contrast between the 

development of different European 

markets is marked. While the 

cranberry market in the UK, 

Germany and Holland is 

established, the Scandinavian and 

Southern European countries are 

at an earlier stage of 

development, but are proving 

receptive to efforts. Recent 

product launches in these newer 

territories include cranberry tea, a 

snack bar with hips, honey and 

sweetened dried cranberries and a 

cranberry and pink grapefruit 

health drink. Ocean Spray 

expanded into Southern Europe in 

2001, appointing distributors in 

Italy, Spain and Greece. The 

picture there is quite similar to 

that in the more developed 

territories a decade ago and 

Ocean Spray is confident that 

over time these markets will 

evolve as manufacturers and 

consumers become informed 

about the benefits of the 

cranberry. 

Cranberry health science 

Since 1984, many studies have 

indicated that cranberries may 

have a number of health benefits, 

the foremost being its ‘antiadhesion’ 

effect on certain 

bacteria. 

Support for an anti-adhesion 

mechanism began in the early 

1980s. Then in 1991, a study 

published in the New England 

Journal of Medicine 1 identified a 

component in cranberries and 

blueberries, but not in other 

common fruit, that prevented the 

adhesion of certain E. Coli 

bacteria. In a 1994 

study published in 

the Journal of the 

American Medical 

Association 2 , 

Harvard Medical 

School researchers 

conducted the first 

well-controlled, 

large-scale clinical 

trial to demonstrate that drinking 

cranberry juice regularly 

significantly reduced the presence 

of bacteria in the urine of elderly 

women. The researchers found 

that the effect was not because of 

a more acidic urine and speculated 

that there was something specific 

in the cranberry that prevented 

bacteria from adhering to the 

urinary tract. In 1998, a study 

published in The New England 

Journal of Medicine 3 identified 

proanthocyanidins (PACs) as the 

compounds in cranberries 

responsible for preventing P- 

fimbrated E Coli from adhering to 

the urinary tract. 

Now, this claim has been officially 

recognised by AFSSA, the French 

government’s food safety 

authority, which has confirmed 

that the powder and juice of North 

American cranberries (vaccinium 

macrocarpon (VM)) “help reduce 

the adhesion of certain E. coli 

bacteria to the urinary tract 

walls”. This message brings a 

positive ‘halo-effect’ to the 

cranberry’s use as an ingredient in 

food products. 

In addition, Ocean Spray’s 90 MX 

cranberry juice powder, which 

provides a naturally consistent 

level of urinary tract 

proanthocyanidins, lends itself to 

use in dietary supplements. 

Products on the market include 

Fleurance Nature’s Canneberge 

(France) and Jemo Pharm’s 

Vitabutin (Denmark). 

Conclusion 

While the cranberry wave is still in 

its infancy in Europe, the little red 

berry has mustered support at an 

astonishing pace as manufacturers 

are discovering the benefits that 

cranberry can confer to their 

products. The cranberry’s 

exceptional processing properties, 

unique tart taste and welldocumented 

health benefits look 

certain to secure its place in the 

food industry for years to come. ■ 

References 

1. Ofek I., Goldhar 

J., Zafriri D., Lis H., 

Adar R., Sharon N. 

Anti-Escherichia coli 

adhesion activity 

2. Avorn J., Monane 

M., Gurwitz J.H., 

Glynn R.J., 

Choodnovskiy I., 

Lipsitz L.A. 

Reduction of 

bacteriuria and 

pyuria after 

ingestion of 

cranberry juice. 

Journal of the 

American Medical 

Association, 1994, 

271, 751-4. 

3. Howell A.B., 

Vorsa N., 

Marderosian A.D., 

Foo L.Y. Inhibition 

of the adherence of 

p-fimbrated 

Escherichia coli to 

uroepithelial cell 

surfaces by 

proanthocynadin 

extracts from 

cranberries, The 

New England 

Journal of Medicine, 

1998, 339, 1085. 

Ron McMillan 

General Manager Europe, 

Ocean Spray Ingredient Technology Group 

www.oceansprayitg.com 


38 

ingredients 

Trends in 

Sugar Alternatives 

It’s not just health claims that are pushing forward the confectionery market - the development of 

new ingredients and changes in European food law mean that confectionery manufacturers have a 

huge range of potential ingredients facing them. 

Confectionery is rapidly becoming 

more than just ‘sweets’. 

Combinations of typical 

confectionery ingredients such as 

chocolate and chewing gums with 

other food ingredients such as 

fruit pieces, fruit puree, fruit nuts, 

peanuts, and yoghurt-bases are 

extending the range of options. At 

the same time, traditional 

confectionery products are being 

used in other food areas. More 

and more food products such as 

snacks and biscuits contain 

confectionery pieces. These 

include peanuts coated with 

chocolate, chocolate pieces added 

to dessert products, dessert 

cookies filled with fruit and dairy 

layers, pretzels combining 

confectionery fillings with a 

savoury coating. 

However, the overall trend in 

confectionery products is still 

towards ‘sugar-free’ confectionery, 

especially for chocolate-based 

products. 

Almost all new confectionery 

products carry some health claim 

while many companies are 

extending their range of nutritional 

cereal bars and snacks, focussing 

on specific consumers and specific 

use (snacking), so called 

‘generation marketing’. 

Besides these, the demand for a 

better stability during the shelf-life 

of confectionery products is 

increasing. This can be achieved 

by optimising bulk sweetener 

combinations and sugar-free 

combinations of different polyols. 

Polyol sweeteners, mainly based 

on starch derivatives, were 

developed in the 1930s. They do 

not have the extreme sweetness 

of many intense sweeteners but 

can be used to thicken and 

texturise, and are often blended 

with intense sweeteners for 

perfect results. However, some 

polyol sweeteners can cause 

digestive intolerance if consumed 

in large quantities. 

Polyols, or sugar alcohols, are 

polyhydric alcohols produced by 

hydrogenation or fermentation of 

different carbohydrates. 

Chemically, polyols are derived 

from mono- and disaccharides. 

the overall trend 

in confectionery 

products is still towards 

‘sugar-free’ 

confectionery, especially 

for chocolate-based 

products 

Most polyols occur naturally in a 

variety of food products like 

vegetables, fruits and mushrooms. 

They are also regularly presented 

in fermented foods like wine or 

soy sauces. Polyols are therefore 

a normal constituent of the human 

diet. 

Sugar free alternatives 

Traditional bulk sweeteners in food 

products are sucrose, glucose and 

fructose syrups. In confectionery 

products, glucose syrups ranging 

from 30 to 44 to 65 DE are used 

because they offer major 

advantages in functionality. 


ingredients 

39 

Glucose syrups in confectionery 

offer viscosity control, crystal 

inhibition, flavour enhancement, 

sweetness control, solubility and 

appearance (gloss and clarity). 

Another range of bulk sweeteners 

are sugar-free sweeteners mainly 

represented by polyols. Generally 

speaking, these products are 

produced by the hydrogenation of 

starch derivatives, (or sugar) and 

commonly known as sugar 

alcohols. Found naturally in 

various fruits and vegetables, they 

are bulk sweeteners with a 

pleasant taste which can replace 

sucrose in many applications. They 

include sorbitol, mannitol, maltitol, 

isomalt, xylitol and erythritol 

(produced by fermentation). In 

principle, all types of polyols can 

be used for various sugar-free 

confectionery products. Sorbitol 

was the first polyol to be used for 

these types of applications. 

New developments, for sugar 

replacement in confectionery 

products, are mainly driven by 

erythritol, isomalt and maltitol. 

These products offer superior 

functional properties compared to 

sorbitol. Especially the sweetness 

profile and shelf life stability of 

the confectionery products is 

strongly improved. 

Erythritol is a new and unique 

polyol bulk sweetener. It exists 

naturally at low levels in many 

fruits and fermented foods such 

as grapes, melon, mushrooms, soy 

C*AraSet is a 

hydroxypropylated acidthinned 

tapioca starch 

and is, after 

gelatinisation, a perfect 

gum arabic replacer in 

most gums 

sauce, cheese, wine and beer. The 

per capita consumption from its 

natural occurrence is estimated to 

be somewhere between 30 and 

100 mg/person/day. 

About Cerestar Food & Pharma Specialties Europe 

Cerestar Food & Pharma Specialties Europe is a business unit of Cargill, Incorporated, 

an international provider of food, agricultural and risk management products and 

services. With 105,000 employees in 59 countries, the company is committed to using 

its knowledge and experience to collaborate with customers to help them succeed. 

Cerestar Food & Pharma Specialties Europe is part of Cargill’s Food System Design 

Initiative in which business units work with Food & Pharma customers to offer specialty 

ingredients and develop ingredient systems for tasty, healthy and convenient products 

and to provide the pharmaceutical industry with a range of products and expertise in 

starch based excipients and clinical nutrition. Cerestar Food & Pharma Specialties, with 

both fully integrated and specialty-ISO certified plants, is the largest European 

manufacturer of starch specialties and a leading processor of soy proteins. Cerestar’s 

European headquarters are located in Mechelen, Belgium, while sales offices are 

located throughout the world. 

Erythritol forms anhydrous 

crystals without off-tastes or 

odours. The powder has a 

transparent white brilliant 

appearance and dissolves in water 

to give a colourless non-viscous 

and sweet tasting solution. 

Chemically, erythritol belongs to 

the class of monosaccharide 

polyols like sorbitol, mannitol, 

xylitol and glycerol. 

Erythritol is non-caloric, suitable 

for diabetics, provides excellent 

sensorial benefits and does not 

promote tooth decay. It is a 

naturally occurring polyol that can 

be found in low levels in fruits and 

fermented foods such as grapes, 

melon, mushrooms, soy source, 

cheese, wine and beer. As such, it 

has a high digestive tolerance – 

three-to-four times better than 

that of sorbitol and two-to-three 

times better than xylitol. 

The long, high cooling effect that 

erythritol brings comes from its 

very-high negative heat of solution 

combined with a medium solubility. 

It has the highest negative heat 

solution of all bulk sweeteners, as 

one gram of erythritol requires 43 

calories to dissolve. 

However there are regulatory 

issues surrounding the use of 

erythritol. So far it has only 

achieved approval for use in two 

EU countries (the Netherlands 

and Belgium) although it has been 

used for several years in Japan, 

America and Mexico. 

A low cost alternative 

Recognising the potential issues 

surrounding availability of gum 

arabic during a previous shortage, 

experts at Cerestar’s Application 

Centre Food & Pharma in 

Vilvoorde, Belgium, developed a 

tapioca starch that showed 

excellent results in applications 

replacing gum arabic. 

C*AraSet is a hydroxypropylated 

acid-thinned tapioca starch and is, 

after gelatinisation, a perfect gum 

arabic replacer in most gums 

(pastilles), coatings (as a binding 

agent) and other applications. 

C*AraSet offers a cost-effective 

alternative to gum arabic that is 

compatible with sugar-free 

products. In combination with gum 

arabic (50/50 db), the end 

products can also be labelled as 

tooth-friendly. When used in gums 

(pastilles) applications, C*AraSet 

delivers a hard gum texture that 

lasts long in the mouth, high 

clarity, high chewability and low 

stickiness. With a bland taste, 

C*AraSet is non-cariogenic, 

sugar-free compatible, has 

excellent workability and is easily 

dispersible. ■ 

Mark Wastijn 

Cerestar Food & Pharma Specialties Europe 

www.cerestarfoodandpharma.com 


40 

ingredients 

Food additives 

– regulation in action 

Since the Food Standards Agency was established in April 2000 its aim has been to be trusted 

as the UK’s most reliable source of advice and information about food. We want to protect and 

improve the safety of the food people eat, and to make it possible for people to choose a 

healthy diet. 

A key part of the Agency’s work is 

to ensure the use of food 

additives does not compromise 

food safety or mislead consumers. 

While overall additive legislation is 

negotiated in Europe, the FSA has 

responsibility for national 

implementation in the UK. 

Underpinning the Agency’s work 

on food additives is its programme 

of research and surveillance. 

Developing the right tools 

The Agency commissions scientific 

research to help ensure that its 

policies and advice are based on 

the best available science. Its 

research and surveillance 

programmes on food additives aim 

to support consumer protection by 

providing the best possible 

scientific evidence to ensure that 

the use of food additives does not 

prejudice food safety. The 

research programme also aims to 

develop and refine methods of 

analysis that can be used during 

enforcement and provide 

information and advice. 

Enforcing food additive legislation 

and conducting surveillance 

requires reliable methods for 

detecting the levels of additives 

used in foods. 

The FSA currently has a project 

looking at the possibility of using 

DNA techniques to detect 

different gelling additives. In the 

past these additives have been 

difficult to detect, as their 

chemical structure is very similar. 

However, they originate from 

different plants, which have 

different DNA. The Agency has 

commissioned a project to look at 

the feasibility of using these 

techniques as a future 

enforcement tool. 

The Agency also commissions 

research to refine and validate 

existing methodology. For 

example, the Agency is currently 

looking at the extraction of colours 

from high protein foods such as 

Red 2G (E128) from burgers. This 

has been problematic in the past 

due to interactions between the 

added colours and proteins in the 

food. 

Watching what we eat 

Another main role is to ensure 

that permitted additive levels do 

not compromise food safety. To 

meet these requirements the 

Agency has a programme of 

surveillance looking at the usage 

of additives in foods. The Agency 

is able to use the information 

gathered from surveys to ensure 

manufacturers are complying with 

maximum permitted levels and to 

refine information on the levels of 

additive consumed. 

Last year a survey aimed at 

pregnant women looked at the 

levels of caffeine in hot 

beverages. It examined the levels 

of caffeine in 400 samples of tea 

and coffee prepared by consumers 

and purchased from retail 

settings. The survey indicated that 

while there was a wide range of 

caffeine levels in hot beverages, 

the previous advice to pregnant 

women, to limit caffeine intake 

following Agency guidelines, 

remained appropriate. 

Think national act local 

While the FSA implements 

European standards nationally, the 

day to day responsibility for 

enforcement of food legislation in 

the UK lies with Local Authorities. 

They are required to prepare a 

food sampling policy and 

programme which takes national 

and local consumer issues into 

account and considers the types 

of businesses and foods produced 

in their area. The FSA assists 

Local Authorities in the coordination 

of this sampling work 

A recent survey examining levels 

of colours in ready-to-drink soft 

drinks is a good example of how 

this relationship works in practice. 

The survey covered 201 samples 

collected from throughout the UK 

and from a range of retail outlets 

including supermarkets, small 

retailers and vending machines. 

Analysis showed four samples 

contained levels of colours above 

the maximum permitted limit and a 

further four contained colours 

which were not labelled. 

Manufacturers and local 

enforcement authorities were 

informed and the necessary action 

was taken. 

Looking to Europe 

It can be easy to forget that these 

days up to 95% of food 

regulations are not set in the UK 

but in Europe, with the FSA 

representing the views of the UK. 

Before any additive is permitted 

for use in food in Europe it must 

go through a long process of 

evaluations and controls. The first 

step is a rigorous safety 

evaluation by the independent 

scientific committees that advise 

the European Commission, most 

notably the European Food Safety 


ingredients 

41 

Authority’s (EFSA) scientific panel 

on food additives. Based on 

technological data and 

toxicological information EFSA 

assess the safety of the additive 

and, if it is deemed acceptable for 

use in food sets an acceptable 

daily intake (ADI). 

In addition to a safety evaluation, 

any additive permitted for use 

must be shown to fulfil a 

technological need. The European 

Commission and Member States 

will assess if there is such a need 

and will ensure that the use of the 

additive would not mislead the 

consumer. 

If the additive meets the above 

requirements the European 

Commission, Council and 

European Parliament will agree 

maximum permitted levels and, if 

necessary, restrict the use of the 

additive to selected foods. The 

agreed levels are then included in 

the relevant European Parliament 

and Council Directive. 

European Council Directive 

89/107/EC is an overarching 

piece of legislation under which 

there are three specific European 

Parliament and Council Directives 

controlling the use of additives in 

food. In addition, there are further 

European Commission Directives 

which lay down the specific purity 

criteria for each additive. If the 

European legislation concerning 

additives in food 

European Parliament and Council 

Directive 95/2/EC on food additives other 

than colours and sweeteners, as amended. 

Commission Directive 96/77/EC laying 

down specific purity criteria on food 

additives other than colours and 

sweeteners as amended. 

European Parliament and Council Directive 

94/36/EC on colours for use in foodstuffs. 


down specific purity criteria concerning 

colours for use in foodstuffs, as amended. 

European Parliament and Council 

Directive 94/35/EC on sweeteners for 

use in foodstuffs, as amended. 


down specific criteria of purity concerning 

sweeteners for use in foodstuffs, as 

amended. 

additive doesn’t meet these 

criteria then it is not permitted in 

food. These Directives are 

amended as new additives or uses 

are permitted, or as technological, 

consumption or toxicological 

information becomes available and 

additives are reassessed. The 

European Directives are 

implemented into UK law by way 

of three sets of regulations (see 

table below). 

Getting the names right 

There are also regulations on the 

labelling of additives in foods. 

Regulation 14 of the Food 

Labelling Regulations 1996 

requires almost all additives to be 

declared in the ingredient list on 

food labels. They must be 

identified by one of a number of 

category names specified in 

Schedule 4 of the regulations (e.g. 

‘preservative’ or ‘colour’). This 

category name describes the 

function performed by the additive 

in the food and must be followed 

by either the specific name of the 

additive or its serial number (e.g. 

‘tartrazine’ or ‘E102’). Additives 

which do not perform one of the 

functions specified in the 

regulations must be identified in 

the ingredients list by their 

specific names. 

Future work 

The regulation of food is a 

UK Regulations on food 

additives 

The Miscellaneous Food Additives 

Regulations 1995, as amended. 

The Colours in Food Regulations 

1995, as amended. 

The Sweeteners in Food Regulations 

1995, as amended. 

The ADI is an estimate of the amount of food 

additive, expressed on a body weight basis that 

can be ingested daily without appreciable health 

risk. The toxicological data submitted includes 

studies, usually on rodents, to determine the 

levels at which the substance affects the subject. 

The highest level at which no effect is observed is 

called the NOAEL (No-Observed-Adverse-Effect- 

Level). An ADI is derived by dividing the NOAEL, 

by an appropriate ‘safety’ factor, intended to 

reduce further the possibility of risk. This safety 

factor is commonly 100, but may be as much as 

1,000 (if, for example, the toxic effect in animals is 

found to be particularly severe) or as low as 10 

(where it has been found that humans are less 

likely than the study animals to be affected). 

constantly evolving process and 

additives are no exception. The 

European Directives covering 

additives are currently being 

consolidated and drawn together 

in new EU Food Additives 

Regulations. This will simplify food 

additive legislation by creating a 

single instrument for principles, 

procedures and authorisations and 

establish procedures that will 

require the re-evaluation of 

authorised additives every 10 

years. At the time of writing the 

first draft of this proposal was out 

for consultation. If you would like 

further information about the new 

Framework Directive please 

contact the Agency at 

foodadditives@foodstandards.gsi. 

gov.uk. 

The FSA is also in the process of 

formally reviewing all current and 

completed research projects and 

surveillance under food additive 

programme. The aim of the review 

is to evaluate the effectiveness of 

the research that has been 

conducted and to decide if the 

focus of our research on additives 

needs to be revised. The review 

will be carried out in June this 

year and will be undertaken by a 

panel of independent external 

experts. ■ 

If you want to 

find out more 

For further 

information on food 

additives and 

guidance notes on 

food additives 

legislation please 

see our website: 

www.food.gov.uk/sa 

fereating/additivesb 

ranch 

For further 

information on food 

labelling regulations 

please see our 

website: 

www.food.gov.uk/fo 

odindustry/guidance 

notes/labelregsguid 

ance/foodlabelregsg 

uid 

For further 

information on 

European Directives 

concerning additives 

please see the 

following website: 

www.europa.eu.int/ 

comm/food/food/c 

hemicalsafety/additi 

ves/comm_legisl_en 

.htm 

Dr Clair Baynton 

Head of Novel Foods, Additives and Supplements 

Division, the Food Standards Agency 

www.food.gov.uk 


42 

ingredients 

The work of the Functional Foods Forum 

The University of Turku has a long tradition in the research and development of foods, and 

therefore has a breadth of knowledge in the effects of different foodstuffs in maintaining and 

promoting health and wellbeing. As a special unit of the university, working directly under the 

auspices of the Rector, the Functional Foods Forum (FFF) strengthens and enhances 

multidiscliplinary skills to augment that know-how. 

Apart from food technology – a 

function that the unit outsources 

to a local, specialist polytechnic – 

there is practically every kind of 

food specialist represented at the 

University, including 

paediatricians, chemists, 

dieticians, lawyers and 

microbiologists. This 

multidisciplinary approach is 

particularly important in the food 

industry, which embraces many 

different specialties, all of which 

have a mutual impact. 

Approximately half of the Forum’s 

research projects are publicly 

funded, and it continues the long 

tradition of Turku University 

research on xylitol, the noncariogenic 

sweetener. The 

highlight of xylitol research 

includes the dental researchers’ 

pioneering work on xylitol and 

dental health. This has resulted in 

the development of chewing gums 

and candy products that have 

proven their ability to reduce the 

risk of caries when consumed as 

part of the normal daily diet. 

Current work has focused on 

intestinal microbiota research, 

probiotics and prebiotics, and their 

efficacy as components of 

functional foods. Nutritional 

research, and especially nutrition 

for children, also enjoys a long 

tradition in Turku. 

The structure of the FFF 

FFF is a special research unit 

within the University, which 

focuses on applying nutritional, 

food science and medical 

knowledge on the research and 

development of functional foods. It 

shares its expertise on foodrelated 

research and knowledge 

with different units of the 

University and also imparts that 

expertise and increasing degree of 

specialisation to research centres 

focusing on functional food 

science in Finland and Europe. The 

core unit now has six different 

research teams and team leaders, 

selected from within the university 

at the time the unit was set up: 

■ 

Lignan and phytoestrogen 

group: focusing especially on 

mechanisms to reduce the risk 

of cancers (Dr Sari Mäkelä). 

This group researches 

primarily into plant-based 

lignans and their positive 

effects on prostate and breast 

■ 

■ 

■ 

■ 

cancer. This group has 

completed basic research and 

is likely to move into the 

clinical phase shortly. 

Nutrition, Allergy, Mucosal 

immunology and Intestinal 

microbiota (NAMI): focusing 

on nutritional means of 

alleviating symptoms and 

reducing the risk of atopic 

disease (Professor Erika 

Isolauri). This is probably the 

largest clinical group within the 

Forum. 

Molecular food diagnostics: 

focusing on rapid microbial 

diagnostics, (Professor Timo 

Lövgren). 

Food and intestinal 

immunology research in infants 

and children (Dr Marko 

Kalliomäki), 

Sensory assessment and 

evaluation (Dr Mari Hakala). 

This group has a particularly 

close relationship with the 

diagnostics group above, 

working together to produce 

food that is both healthy and 

provides a superior sensory 

experience. 

Healthy chewing! 

Xylitol is a 5-carbon sugar alcohol (polyol) that looks and tastes like sugar. It was developed in Finland during 

the World War ll to help the country cope with the sugar shortage and a factory was established to produce 

it. After the war the factory fell into disuse, but interest in the product remained, particularly with dental 

specialists who undertook research into the properties of the substance. The first studies were released in 

the late sixties and they indicated that xylitol might be anti-cariogenic. At the end of the sixties, Turku 

University undertook the first two-year clinical studies, substituting xylitol chewing gum for sugar chewing 

gum; and thereafter, xylitol has been very prominent both in dental and food research. Today, over 90% of the 

chewing gum sold in Finland contains xylitol instead of sugar, automatically providing health benefits for its 

consumers. 


ingredients 43 

■ Probiotics and prebiotics: 

targeting probiotic properties 

as well as efficacy and viability 

of probiotics in food products. 

(Professor Seppo Salminen). 

Additionally, there are services 

to assist product development 

for small and medium sized 

food companies and a research 

unit of international law 

specialising in functional foods. 

Broadening the field 

The Forum also has a centre for 

SME research interests 

specialising on local products. And 

its research has been broadened 

in scope by the addition of a 

research professorship in the area 

of Seinäjoki some 400km north of 

Turku, from where consumer 

research is carried out in Finland, 

Sweden and the Baltic countries; 

collaboration with SMEs; and the 

Foodwest Center of Excellence for 

product development. This has 

opened up new dimensions in 

covering research fields more 

thoroughly and the head of the 

team, Marjo Mäkinen-Aakula is 

also part of the management team 

of a large EU-network focusing on 

SMEs and their R&D needs. 

Local specialisation 

The Forum has been developing 

rapidly and the core research 

teams collaborate with other 

specialists around the world. They 

also receive funding for their work 

from many different countries. The 

success of the different teams has 

been rapid: innovative and 

interesting findings that affect all 

parts of the world are being 

reported continuously. The teams 

specialise in the use of local raw 

materials (oats, forest products, 

dairy and meat) as well as 

collaborating with local consumer 

science research experts. Overall, 

a strong emphasis needs to be 

placed on the sensory evaluation 

of functional foods and 

components. This is to ensure that 

the health effects are 

encapsulated within a food 

product that is not only healthy 

but offers a superior sensory 

experience. This is important in 

terms of making the food 

acceptable to the target group of 

consumers. They do not 

necessarily put health benefits at 

the top of their priorities when 

choosing food, and indeed, if food 

is not enjoyable, they will not eat 

it no matter how healthy it is. 

Health benefits therefore have to 

be included as a ‘given’, so that 

when consumers eat food, it gives 

them a general sense of wellbeing. 

It is also important to take into 

account the fact that people’s 

different values have a significant 

impact on the type of food they 

choose, so consumer research 

plays an important part in food 

research as well. 

Current status 

The FFF comprises several 

interlinking teams of expertise 

that support each other and draw 

from collaboration with other 

University and University Hospital 

departments. There are currently 

some 60 people working in the 

Forum, and together with their 

partnerships and relationships all 

around the world, they constitute 

a significant research platform in 

each of their respective fields of 

excellence. ■ 

Professor Seppo Salminen 

Functional Foods Forum 

University of Turku 

www.utu.fi

44 

ingredients 

The development of thermal imaging 

Thermometry is the science of temperature measurement. This really began in 1595 when Galileo 

invented the ‘thermoscope’, a device relying on atmospheric air expansion. Gabriel Fahrenheit 

developed the more precise mercury thermometer and his scale of measurement in 1714. 

Anders Celsius suggested in 1742 

that a new scale be used using 0 

as the freezing point and 100 as 

the boiling point of pure water. 

This is the scale now used 

throughout the world. Thermal 

imaging took another 200 years to 

develop. 

The electromagnetic spectrum 

and heat energy 

The electromagnetic spectrum is 

divided into a range of ‘bands’ 

with each band having a range of 

radiation with similar properties 

(see image). Thermography makes 

use of the infrared band. At the 

‘short’ wavelength end it merges 

with the visible spectrum (red) 

and at the ‘long’ wavelength end it 

merges with the ‘microwave’ radio 

wavelengths. The infrared band is 

often subdivided into four further 

bands: near infrared 0.75 to 3 µm, 

middle infrared 3 to 6 µm, far 

infrared 6 to 15 µm, and extreme 

infrared 15 to 100 µm (µm = 

micrometre = 0.000001m). 

At all temperatures above 

absolute zero (–273°C) every 

object emits electromagnetic 

energy in the form of a spectrum 

of different wavelengths 

and intensities. The 

spectrum and intensity 

of energy emitted 

depends on its absolute 

temperature and its 

emissivity. As an object 

gets hotter its molecular 

activity increases and it 

radiates more energy at 

all wavelengths. Also, as 

the object gets hotter, 

the wavelength of the 

radiated energy shifts to 

shorter wavelengths; and 

eventually the wavelength 

becomes short enough to be 

visible to the naked eye as, for 

example, the red glow of hot metal 

moving to white as it gets hotter. 

Early thermal imaging systems 

Thermal imaging began with the 

development of photographic films 

sensitive to infrared energy in the 

near infrared region. For these 

films to work they had to be 

shielded from the energy (heat) to 

which they were sensitive, 

otherwise fogging occurred (like 

opening a daylight film in bright 

light). The infrared films were 

used in a camera, somewhat 

analogous to a light camera, 

relying on a lens to focus the 

infrared energy and an aperture to 

regulate the amount of energy 

allowed to make contact with the 

film. Too much energy and the film 

would be overexposed, whereas 

with little light energy the thermal 

image would not be visible. The 

film was unable to react to objects 

at temperatures below 250°C. 

Thermal imaging was initially 

established to allow the 

visualisation and recording of 

thermal energy with supercooled 

photodetectors, often using liquid 

nitrogen as a cooling medium. The 

early systems used a scanning 

method that employed a single 

detector (using a mirror system) 

to scan an object point by point 

and reflect the energy of the 

object in the form of vertical 

and/or horizontal data (lines) onto 

the detector. The detector 

converted the heat energy signal 

into an electrical impulse that 

could be converted by electronics 

to a visual representation of the 

image temperature profile. These 

early systems required accurate 

engineering and were costly to 

produce. The first system used by 

Campden & Chorleywood Food 

Research Association (CCFRA) in 

the early nineties retailed in the 

region of tens of thousands of 

pounds. 

More recent developments 

More recent developments use 

detectors called ‘Focal Plane 

Arrays’ and these consist of a 

matrix of individual detectors. The 

system currently in use at CCFRA 

uses an array of 320x240 

detectors onto which the 

thermal image of an 

object is focused, giving a 

resolution of 76800 

temperatures in each 

‘picture’. The system is 

able to ‘see’ images at a 

frequency of 

approximately 50 images 

per second. This equates 

to visualising some 3.8 

million individual 

temperatures per second. 


ingredients 

45 

About CCFRA 

CCFRA Group is the UK’s largest independent membershipbased 

organisation carrying out research and development for 

the food and drinks industry worldwide. It is committed to 

providing industry with the research, technical and advisory 

services needed to ensure product safety and quality, process 

efficiency and product and process innovation. The R&D 

programme reflects needs identified by industrial members 

and provides a constantly renewable knowledge base for 

technology transfer. A continuous programme of investment 

ensures leading-edge processing and analytical facilities for 

research and contract work. CCFRA maintains close working 

relationships with industry through frequent meetings with its 

many technical advisory panels and associated industrial 

working parties. 

Contract R&D is also carried out on behalf of UK government 

departments, levy boards, industrial consortia and the 

European Union. Consultancy work is done under Aid-funded 

programmes for countries with a developing market economy. 

Facilities include three fully equipped food processing halls, 

product and process development facilities, a substantial, 

leading-edge sensory analysis suite, and extensive research 

and analytical laboratories covering microbiology, hygiene, 

chemistry, biochemistry and microscopy. 

Purpose built training centres and dedicated information 

services are central to CCFRA´s pivotal role in technology 

transfer. A substantial and growing training programme forms 

the basis of worldwide in-house training for industry tailored 

to specific company requirements. Best-practice guidelines 

with industrial input and endorsement provide practical 

knowledge, and newsletters, alerting bulletins and seminars 

address current issues. 

CCFRA has achieved ISO 9001:2000 certification for all UK 

activities. Many of the technical services are UKAS (United 

Kingdom Accreditation Service) accredited or carried out 

under GLP (Good Laboratory Practice). CCFRA also has an 

award as an Investor in People and is committed to high 

standards of training for all staff, providing industry with a 

centre of excellence in skills and learning. 

The data can be recorded as an 

image with different colours 

representing different 

temperatures, to make visualising 

the temperature profile easier, or 

it can be stored as individual 

temperature points allowing more 

detailed analysis at a later date. 

The system can be batterypowered 

and uses an uncooled 

microbolometer, so that liquid 

nitrogen cooling is not required 

and the system is thus easily 

portable. It has a thermal 

sensitivity of 0.08°C at 30°C and 

detects heat energy in the 

spectral range 7.5 to 14µm, the 

far or long wave part of the 

infrared spectrum. This allows 

temperature measurements in the 

range –20 to 2000°C with 

appropriate filters, and the system 

can ‘see’ through steam. Within 

the food industry the temperature 

range of most interest is in the 

–20 to 200°C range. 

Emissivity 

Thermal imaging systems measure 

heat energy and not temperature 

directly. Furthermore, they only 

measure heat energy from the 

surface of a material and not from 

deep within an object. There are a 

number of physical parameters 

that need to be input to the 

system to allow the measured 

heat energy to be converted into 

the actual temperature of an 

observed object. The most 

important of these is emissivity. 

The emissivity of an object is the 

ratio of the emitted energy to the 

reflected energy and is given a 

value between 0 and 1 where 0 is 

a perfect reflector and 1 is a 

perfect emitter. 

If an object has an emissivity of 0, 

all of the heat energy apparently 

emitted from the object would be 

heat energy that is reflected from 

the surroundings. Hence it would 

not be possible to measure the 

object temperature. Perhaps an 

easier way to visualise this is to 

imagine an object with an 

emissivity of 0 as a perfect mirror. 

However, if an object had an 

emissivity of 1, then no energy 

would be reflected and all of the 

heat energy measured would be 

emitted from the object, making it 

possible to accurately measure its 

temperature. 

If an object had an emissivity of 

0.5 it would mean that half the 

energy given off from the body 

would be reflected energy, and 

half would be emitted from the 

object. It would, however, be 

possible to determine the 

temperature of the object if the 

surrounding heat energy 

(temperature) reflected from the 

object were known, since the 

measured object temperature 

would be a combination of the 

known reflected energy and 

unknown object energy. 

The effect of temperature on 

emissivity 

Another interesting feature of 

emissivity is that it can vary with 

temperature, which explains why 

greenhouses work and why the 

inside of cars can get hot in the 

sun. Glass has a high emissivity at 

the wavelengths of heat energy 

radiated from the sun, and the 

energy is thus not reflected, but 

passes through into the 

greenhouse. However, glass has a 

lower emissivity at the 

wavelengths of heat energy 

emitted in the region of 

greenhouse temperatures, so most 

of the heat energy within the 

greenhouse is reflected back from 

the glass. In other words, heat 

energy passes into the 

greenhouse and can’t escape 

quickly, so the inside of the 

greenhouse heats. The emissivity 

change with infrared wavelength 

also explains why black objects 

heat quicker in the sun, yet central 


46 

ingredients 

heating radiators don’t need to be 

painted black to radiate heat 

effectively at room temperature. 

The main challenges 

One of the challenges is to 

understand the surface properties 

of the material being examined. In 

order to gain an accurate 

temperature measurement, the 

emissivity of the object must be 

measured. This is possible using a 

comparative technique, for 

example, if the emissivity value of 

foodstuff is required. The 

foodstuff can be placed into an 

accurately known temperature 

environment, e.g. 80°C; the 

emissivity setting on the thermal 

imaging system can then be 

adjusted until an 80°C reading is 

indicated. This, in turn, can be 

used to interpret the emissivity of 

the material. 

Recording 

temperatures of 

materials such as steel 

or stainless steel is 

difficult because they 

can reflect more heat 

energy from their 

surrounds than they 

emit (have an 

emissivity value close 

to 0). Fortunately, 

foodstuffs have a very 

much higher level of 

emissivity (closer to 

1), so that a more 

accurate temperature 

measurement can be 

achieved. Within the 

range –20 to 200°C, accuracy 

should be within approximately 

2°C. In addition, the precision of 

the instrument is such that it is 

very good at detecting very small 

differences in temperature (often 

better than 0.1°C). 

Uses 

In one area of research, CCFRA 

uses thermal imaging to 

investigate microwave technology. 

Microwave ovens can give very 

uneven heating, and trying to 

measure the different 

temperatures with traditional 

thermocouple probes and gain an 

understanding of the thermal 

profile of an object is virtually 

impossible. Thermal imaging can 

give an immediate and very visual 

indication of the surface heating 

pattern of an object (see image 

showing the ‘time lapse’ heating 

of a two component meal): 

In conventional ovens it is very 

unlikely that foods heated within 

them will attain a temperature 

close to, or above the oven air 

temperature; e.g. in an electric 

oven operating at 150°C and 

foods or containers placed inside 

the oven are unlikely to attain a 

temperature of above this. 

However, microwave ovens heat 

foods using a different mechanism 

to hot air ovens. Microwave ovens 

generate heat within the food 

itself, rather than relying on 

conducting heat from the hot air 

to the food or on radiating heat 

from the oven heating element to 

the food. Since microwaves heat 

food directly, as long as the 

microwave energy is on and 

penetrating the food, its 

temperature increases, either until 

the food boils or eventually 

ignites. Some components of 

microwaved foods, particularly 

sugars and fats, can reach very 

high temperatures (due to the 

high boiling points), and thermal 

imaging helps to determine the 

suitability of the packaging. It can 

also help in providing more even 

heating in microwave ovens 

through an understanding of the 

effects of product design. For 

example, in a three-component 

meal, it can help determine which 

components should be placed in 

what position within the packaging 

to give even heating, e.g., the 

meat component might be 

‘shielded’ by potatoes and gravy. 

Thermal imaging can also be used 

to optimise the cooking of meat. 

On a conveyor belt carrying meat 

through a heating device, for 

example, it is difficult 

to assess the 

thoroughness of 

cooking with a 

handheld device, and 

thus ensure that 

bacteria have been 

killed. Using thermal 

imaging, however, the 

surface temperature 

can be checked online, 

and if the product is 

not being cooked 

thoroughly enough, 

then the cooking 

process (e.g. the belt 

speed) can be very 

quickly modified. 

Thermal imaging has many 

applications in many different 

industries and, as a non-invasive 

and immediate method of 

checking food temperature, it is 

likely to have a very significant 

and beneficial impact on quality 

and safety within the food 

industry. ■ 

Greg Hooper 

Department of Food Manufacturing 

Technologies 

Campden & Chorleywood Food Research 

Association 

www.campden.co.uk 


processing 47 

Extruded bread-chips 

– possibilities and limits 

In contrast to other direct expanded products, which are cut at the die-face, extruded bread chips 

are cut only after the expanded dough has cooled to some extent and has become firm. This cut, 

made through an already expanded material, creates an open-pored extrudate surface with an 

attractive optical appearance and texture, reminding one of the appearance of a cut bread slice. 

In contrast to other direct 

expanded products, which are cut 

at the die-face, extruded bread 

chips are cut only after the 

expanded dough has cooled to 

some extent and has become firm. 

This cut, made through an already 

expanded material, creates an 

open-pored extrudate surface with 

an attractive optical appearance 

and texture, reminding one of the 

appearance of a cut bread slice. 

While in the case of breakfast 

cereals and muesli components it 

is desirable to produce smaller 

forms, the target in the case of 

bread-chips are larger products. 

As the extrudate strands are cut, 

often in very thin slices, in the 

transverse direction of the 

extrudate strand flow, the size of 

the product is dependant 

exclusively on the size of the cross 

section of the extruded strand. 

There are, however, numerous 

physical and technologically 

limiting factors for the maximum 

cross-section size of the expanded 

strand. 

Pressure 

In order to be able to expand the 

overheated dough at the exit of 

the die into a well-formed strand, 

the dough in the die must be held 

under a specific pressure which is 

larger than the steam pressure. 

Typical dough temperatures of 

160–180ºC demand a minimum 

pressure of 6–10 Bars. The higher 

the dough pressure at the die, the 

more intensive is the expansion of 

the strand in the direction 

transverse to the direction of the 

extrudate strand flow. If one now 

selects a large die opening to 

achieve a strand with the largest 

cross section, it simultaneously 

causes a lower die-pressure and 

one runs the risk that the 

minimum pressure, below which 

the dough expansion occurs, is 

already reached while the dough is 

inside the die. The result is a 

badly formed, frequently splitting 

strand, with a rough surface. 

Minimum throughput 

While in most cases the capacity 

of an extruder can be reduced by 

up to 40% of the rated capacity, in 

order to ensure that the 

production capacity matches 

demand, during the production of 

bread-chips, a 

certain minimum 

throughput 

capacity, 

required to 

maintain the 

minimum 

necessary diepressure 

in 

relation to a 

specific die, 

should not be 

crossed. 

Moisture levels 

One can 

increase the 

die pressure 

through a 

higher 

viscosity of the 

dough (lower 

moisture) and 

thus cause a 

higher 

expansion in 

the direction 

transverse to the direction of 

strand flow. Dough with lower 

moisture hardens very quickly and 

is hence subject to very little 

shrinkage after expansion, which 

is advantageous in the formation 

of strands with larger crosssections. 

A lower moisture level, 

however, also encourages the 

formation of very soft textures, 

which differentiate themselves 

significantly from the texture of 

‘roasted bread’. Highly viscous, 

drier doughs, however, have lower 

elasticity, as a result of which 

significant tension is caused within 

the product even during the 

process of expansion (in statu 

expansii). These tensions lead to 


48 

processing 

splitting of the strand surface and 

the formation of irregular 

pores/texture. 

In order to obtain a crunchy and 

uniform texture, which comes as 

close as possible to the texture of 

roasted bread, it is necessary to 

carry out the extrusion at 

sufficiently high moisture levels 

(17–20%). At this moisture level 

the dough remains soft and elastic 

for relatively longer time after 

expansion. 

The softness of the dough 

demands that the cutting machine 

is placed relatively far from the 

die, in order to ensure sufficient 

hardening of the strand before the 

cut is applied. The elastic 

characteristic of the dough, 

however, leads to significantly 

greater shrinkage of the strand 

due to the atmospheric pressure 

and hence to a final product 

strand of smaller cross section. 

Texture and size 

The use of full-grain raw materials 

with a corresponding content of 

evaporation nuclei in the form of 

size-reduced fibre material helps 

to reduce the size of the bubbles 

and thus to form more uniform 

textures. But such materials also 

reduce expansion in the 

transverse direction. 

Pins in the extruder die, which 

create corresponding spaces 

within the strand, lead to a higher 

die pressure and hence cause a 

greater expansion of the strand in 

In order to obtain a 

crunchy and uniform 

texture, which comes as 

close as possible to the 

texture of roasted bread, 

it is necessary to carry 

out the extrusion at 

sufficiently high 

moisture levels 

(17–20%) 

the cross section while reducing 

internal tensions during expansion. 

Due to the formation of the empty 

spaces within the product, the size 

of the form can be 

correspondingly enlarged. 

Development work is currently 

being undertaken at Schaaf 

Technologie to optimise the die 

system in such a way that at one 

end a bigger strand diameter can 

be achieved, without falling short 

of the minimum required diepressure, 

while at the other, the 

forces of tension, automatically 

generated during expansion within 

the strand cross section, can be 

minimised. 

Development trends for bread 

chips 

As per the current status of the 

technology it is possible to 

manufacture solid strands (i.e. 

without using pins or creating 

empty spaces within the strand) 

leading to a cut product with full 

surface. In addition to the simple 

round bread chips, it should also 

be possible in the future to make 

more complex forms with open 

pores using this cutting technique. 

The main objective would, 

however, continue to be the 

maximisation of the product size – 

the surface size of the individual 

breads chips. ■ 

Kai Schaaf, Jörn Jacobs (IHW) 

Schaaf Technologie GmbH 

www.schaaf-technologie.de 


50 processing 

Large-scale weight watching 

A certain degree of variability is an unavoidable part of any filling process. But to keep 

fluctuations in, for example, the net weight to a tolerable level, adequate control systems must 

be in place. 

Each day, manufacturers 

worldwide produce millions of 

packages for consumer goods, 

ranging from chocolate bars to 

shampoos to prescription 

medicines. The packaging designs 

are as varied as the products 

themselves and may consist of 

paper, foil, or some sort of plastic 

or glass container. However, there 

is one characteristic that all these 

products share: the net weight or 

volume or number of items that is 

displayed for the consumer to see. 

And, for this figure to be accurate, 

it is crucial to have adequate 

control systems. 

The filling process 

In any production process, no 

matter how well designed or well 

maintained, a certain amount of 

inherent variability will exist. This 

is the cumulative effect of many 

small and unavoidable influences. 

For example, a machine filler may 

drift. This is the consequence of 

differences in the physical 

characteristics of the product 

itself or of the machine, causing 

variations in the filler output. 

Mathematically, this is expressed 

as the deviation from the mean 

value of filled weights. Controlling 

this variation requires balancing 

the economics of operation and 

the risks associated with 

underfilling. The control system, 

whether manual or automatic, 

provides adjustments so that the 

mean of the filled weights rests on 

the target fill weight. 

Legal requirements 

Legal regulations worldwide 

generally fix a product’s declared 

nominal fill quantity as a rigid 

lower tolerance for the filling 

process. To be able to comply with 

this lower limit, a producer must 

institute a sampling programme. 

Simply overfilling is insufficient – 

the amount of necessary overfill 

must also comply with the law. 

The most basic legal requirements 

acknowledge that variation in the 

filling process exists, but also sets 

guidelines for process control in 

order to protect the consumer. The 

law generally prescribes that: 

■ A packaging’s actual fill 

quantity must not, on average, 

be less than the nominal fill 

quantity. 

■ The proportion of filled 

packagings with a negative 

deviation greater than the 

prescribed tolerance limit must 

not exceed the specified 

allowed number of defective 

packages for a particular lot 

size. 

■ A filled package with a 

negative deviation of more 

than twice the prescribed 

tolerance level does not meet 

the legal requirements. 

Regulations in the pharmaceutical 

sector are even stricter and 

differentiate themselves from 

standard prepackaging fill 

regulations by distinguishing 

between the different forms of 

drugs – such as capsules or 

tablets – by relating the tolerance 

requirements to the mean value of 

random samples rather than to a 

nominal fill weight, and by 

requiring both upper and lower 

tolerance limits. 

The basic tasks of a fill quantity 

control system are: 

■ To measure: the balances used 

must be certified by the 

country’s weights and 

measures organisation. 

■ To evaluate: statistical 

algorithms are applied to 

assess process compliance to 

legal and company 

requirements. 

■ To give feedback: there must 

be trigger warnings, alarms 


processing 51 

A case study 

Frisco-Findus (Nestlé), Switzerland, produces about 

200 different frozen food products and as many 

different types of ice cream. From the development 

laboratory and the storage areas to production and 

final checking, a large number of Mettler Toledo 

scales and weighing systems are used. The ice 

cream production department uses in-line 

checkweighing and the SQC software package 

FreeWeigh to assure legal compliance and avoid 

underfilling in the packaging area. At the factory in 

Rorschach, where the summer period begins in 

February, the wide range of ice cream products is 

produced virtually round the clock to meet the high 

demand. 

Checking of filled weight 

When the flavoured and coloured ice cream has 

been packed, Garvens’ 1 automatic checkweighers, 

located in the middle of the conveyor belt, record 

the filled weight of each individual bulk pack. On 

other production lines, samples are taken and 

checked at separate weighing stations. Both 

methods comply with the legal requirement to check 

filled weight. All the measurements are recorded 

centrally on the computer in the quality assurance 

laboratory using the Mettler Toledo software 

FreeWeigh, and then they are statistically evaluated 

and saved as production data. 

Problem-free equipment 

For Guido Sutter, head of production technology for 

Frisco-Findus, it is vital that all the equipment in the 

production process comes up to industrial 

standards. ‘It is crucial for us that all modules are 

available at all times, and data communication has 

to function absolutely perfectly,’ he says. ‘We have 

never had any problems with these scales since we 

first started using them.’ This Frisco-Findus case 

study underlines the importance of having scales, 

weighing sensors, weighing terminals and automatic 

checkweighers that are completely integrated into 

the complex data world of process control. 

Reference 

1. A Mettler Toledo 

company. 

and recommendations for the 

amount of necessary machine 

adjustment. 

■ To monitor; filling process 

status information must be 

provided. 

■ To report: legal documentation 

requirements with a wide 

range of informative reports 

and charts must be fulfilled. 

Solutions that provide help 

Mettler Toledo makes it easy for a 

company to cope with all these 

regulations, requirements and 

tasks. Its solutions are specifically 

tailored for statistically controlling 

the quality of a company’s filling 

process, and range from compact 

stand-alone balance systems to 

real-time computer network 

applications for an integrated 

quality control program. In its 

simplest form, a statistical 

quality control (SQC) system 

consists of a precision or 

analytical balance and a 

printer. The system is 

operated using a 

clearly laid out 

keyboard and 

the display of 

the balance. 

Printed reports 

of the results 

safeguard the data for checking – 

even many years later. This, 

together with the built-in control 

and calibration of inspection, 

measuring and test equipment, 

allows working procedures to be 

organised in accordance with ISO 

9000, good laboratory practice 

and good manufacturing practice. 

Control charts and histograms 

enable rapid and permanent 

checking of the fill quantity 

directly at the workplace. In 

combination with the various legal 

tolerance systems 

permanently 

stored in the SQC products, this 

ensures that the solutions comply 

with legal regulations while almost 

entirely avoiding wasteful 

overfilling. Thus, a company can 

manage and control a database of 

products while maintaining two or 

more independent statistics. It can 

also model its own production 

environment with confidence by 

applying Mettler Toledo 

weighing 


52 

processing 

GARVENS’ S3-SHARK high-performance checkweigher 

GARVENS has again proven its ability with the new high-performance checkweigher S3-SHARK. The 

checkweigher, integrated in a packaging line, is used for the weighing and sorting/rejecting of food cans with a 

throughput of 600 pieces per minute. The weights of the packaged preserves i.e. cans are captured precisely 

and within milliseconds due to an innovative weighing table and framework construction. ‘Off weight’ products 

are rejected by a soft pusher, so that a remarkably high quality level is guaranteed in the production of the 

preserves. 

process know-how, batch handling 

and production statistics, and 

ensure database integrity through 

secure access procedures. Using 

Mettler Toledo SQC products, a 

company can be statistically 

certain that its fillers are 

performing to its predefined 

quality standards. 

About Mettler Toledo 

Mettler Toledo is the world’s 

largest manufacturer of weighing 

equipment and one of the leading 

suppliers of analytical instruments. 

The company has manufacturing 

facilities in five countries and 

service organisations throughout 

the world. It has been supplying 

innovative products to industry 

and laboratories for almost a 

century. The company’s extensive 

range of products includes 

analytical and process instruments 

for the measurement of pH, 

thermal properties, dissolved 

oxygen, moisture content density, 

refractive index, carbon dioxide 

and much more. It also includes 

laboratory balances, industrial 

scales, in-line checkweighers, 

weighbridges and complete 

weighing systems. ■ 

Roland Bosshard 

Mettler Toledo 

www.mt.com 


processing 

53 

How did Mesutronic become the success 

story that it is today? 

An Interview with Karl Heinz Dürrmeier, Managing Director, Mesutronic Gerätebau GmbH 

Mesutronic Gerätebau GmbH was started in March 1993 with five employees and a production 

area of 250 square metres. In the first year we had a turnover of approximately h435,000. In its 

first expansion in 1966 the facilities were doubled to 500 square metres; and 25 employees 

produced a turnover of h1.9 million. In 2000 the production facilities were again doubled to 1000 

square metres; and the turnover with 42 employees reached h3.7 million. 

Karl Heinz Durrmeier, Managing Director, Mesutronic 

Gerätebau GmbH 

The Mesutronic plant in 

Kirchberg-Hackenfeld, Germany 

The area of mill protection and 

regrind inspection in the plastics 

industry, as well as plant used by 

the textile industry, were the most 

important applications to start 

with. And our many patents paved 

the way for our route to 

technology leadership. The food 

industry had been in our sights 

since the beginning because of the 

potential for growth. From 1994 

we addressed the needs of the 

food industry with specialist 

product development. The latest 

result of this is the Aluscan 

detection system which, by using 

magnetic field sensors, detects 

the smallest particles of iron and 

stainless steel in aluminiumpacked 

products. 

How has the structure of your 

business changed? 

At the start of 2005, the 63-strong 

workforce moved into a new 

facility in Kirchberg-Hackenfeld 

with 2,500 square metres of 

production space and 800 square 

metres of office space. With an 

investment of h2.8 million the 

capacity had yet again doubled 

our previous position. 

In the past year, we have 

produced some 2,500 metal 

detection systems in our 

The latest result of this 

is the Aluscan detection 

system which, by using 

magnetic field sensors, 

detects the smallest 

particles of iron and 

stainless steel in 

aluminium-packed 

products. 

manufacturing plant. Mesutronic is 

today represented in more than 40 

countries throughout the world by 

trade outlets or sales and 

marketing partners. Our export 

percentage varies between 

50–60%. A further 20–25% goes 

through resellers abroad. 

What factors have influenced 

your growth? 

Our enormous growth over the 

past few years shows that the 

Mesutronic strategy works. The 

products are well-received in the 

market. The increasing demand for 

quality in just about every industry 

is an important reason for the 

overall increase in demand. 

Turnover in 2004 rose to h7 

million, up 38% on the previous 

year. This leap in volume has been 

made possible by bulk orders, 

both in Germany and abroad. For 

example, the largest single order 

we secured last year was for 60 

units. 

Where do you see potential for 

expansion in the future? 

Mesutronic aims for organic 

growth. Our successful path, to 

grow from developing our core 

skills, has proved itself. The 

existing product portfolio is 

expanded on an ongoing basis, 

and further developed. And we 

see plenty of potential for growth 

in the future. The goal is to 

consolidate the business over the 

next few years, and to optimise 

our return on investment. In the 

long run, nothing has been, or is, 

more important to us than the 


54 

processing 

Mesutronic is proud to present the latest in 

metal detection technology 

Conventional metal detectors detect without any difficulty 

metal contamination in packaged food products. However, 

when there is an aluminium barrier in the packaging, 

conventional metal detectors struggle. With the new AluScan, 

Mesutronic presents the latest generation of metal detectors 

for the reliable detection of ferrous and stainless steel metal 

contamination in foil packed products for the food industry. 

The new AluScan detects the rest-magnetism present in even 

the smallest ferrous and/or stainless steel contamination for 

products packed in packaging containing aluminium such as; 

ready meals, pastry, snack products, etc. The magnet sensors 

can even reliably detect the rest-magnetism in stable 

aluminium trays. The AluScan closes the gap between 

conventional metal detectors and not totally undisputed X-Ray 

systems, employed for metal detection in the food industry. 

The products presented for inspection travel on the AluScan 

conveyor through a permanent magnet, where it is magnetised 

and carried over the magnetic sensor bed. As aluminium can 

not be magnetised, the magnetic sensors do not ‘see’ the 

aluminium packaging. Products contaminated with ferrous 

and/or stainless steel are detected by the AluScan and 

automatically rejected by the drop belt reject mechanism 

without interruption of the production process (other reject 

options include pusher reject and air-blast). The new dynamic 

control system ensures that only the contaminated product is 

rejected, regardless of the product gap and operation speed. 

For products higher than 50 mm, an additional sensor can be 

positioned above the product ‘looking’ down, ensuring an 

accurate level of ferrous and/or stainless steel contamination 

detection. The complete AluScan system consists of magnet, 

conveyor, metal sensors and reject mechanism, and is easy 

and simple to integrate into almost any production line due to 

its compact dimensions. 

complete satisfaction of our 

customers. Improving on what we 

have today is the secret of our 

success, but we also have to meet 

the challenges of the future. 

Technology alone will not do the 

job: in a broad and diverse market, 

we optimise our metal detection 

systems for specific applications 

and their respective operators. 

Important markets for us in the 

future will be China, India and 

Eastern Europe. As component 

manufacturers for large production 

units in various sectors we are 

already participating indirectly in 

the boom in the Chinese market. 

How has legislation affected the 

industry? 

The food sector promises potential 

for more significant growth over 

the next few years. The trend 

towards enhanced product 

safety has gained recognition 

because of tightening 

legislation surrounding 

product liability. The large 

chains have stringent quality 

standards and more and more 

demand that their 

suppliers install 

metal detectors. 

In the 

pharmaceutical 

sector, because 

of the 

introduction of the 

FDA regulation CFR21, 

we see significant sales 

opportunities in the near future. 

The stringent demands make the 

choice of contractor very narrow. 

In the chemicals sector, 

Mesutronic was one of the first 

contractors to react to the 

changed explosion protection 

regulations and to develop ATEX 

compliant solutions. Mesutronic 

equipment affords the highest 

level of dust protection even in, 

for example, category ‘Zone 20’ 

explosive environments. 

Which new products is 

Mesutronic presenting at 

Interpack 2005? 

With AluScan, MESUTRONIC 

presents the state-ofthe-art 

metal sensor for 

quality assurance in 

the food industry. Magnetic field 

sensors using the latest 

technology can detect even the 

smallest iron and steel particles in 

aluminium-packed products such 

as ready made meals, biscuits, 

cakes or snacks. The detector, 

which reacts solely to residual 

magnetism, even gives a clear 

view inside robust aluminium 

trays. Until then this had only 

been possible with the application 

of expensive and cumbersome X- 

Ray technology. By so doing the 

AluScan closes the gap between 

conventional metal detection and 

complex X-Ray technology, the use 

of which has always been 

controversial in the food industry. 

From your point of 

view, what are the 

latest trends in metal 

detection technology? 

Metal components still 

give rise to the highest 

level of contamination in 

industrially-manufactured 

foodstuffs. For that 

reason metal 

detectors will 

continue to 

play an 

important role 

in the detection 

of foreign bodies in 

the food industry well 

into the future. X-Ray 


processing 

55 

The Aluscan Metal Detection System 

technology has so far not 

established itself well in this area. 

It is the unanimous opinion of our 

customers that because of its 

higher cost of acquisition in 

comparison to metal detectors 

and ongoing maintenance needs, 

as well as the incalculable risks 

incurred during irradiation of the 

product, the market will not yet 

fully accept X-Ray technology. 

Should the market nevertheless 

prefer X-Ray technology and 

demand its use, then Mesutronic 

will act accordingly and develop 

its own version of the equipment. 

How does Mesutronic 

differentiate itself from the 

competition? 

The difference between 

performance data and the price of 

different products on the market 

today is becoming increasingly 

narrow. For the customers it is 

becoming increasingly difficult to 

choose between them and opt for 

a specific product. Alongside their 

technical excellence, the seamless 

integration of Mesutronic systems 

into our customers’ production 

processes as well as their simple 

day-to-day operation are critical 

success factors. Our metal 

detectors, metal separators and 

complete systems are individually 

designed and made for each stage 

of the process. ‘There’s nothing 

we can’t do’ is our motto. It is 

characteristic of Mesutronic 

products to be at the forefront of 

the latest technology. Our 

It is characteristic of 

Mesutronic products to 

be at the forefront of the 

latest technology 

enormous capability in terms of 

know-how and our delight in 

innovation have made us strong. 

And we will defend our position of 

technology leadership into the 

future. 

What are the technological goals 

of Mesutronic for the future? 

Mesutronic dovetails its product 

development very closely in with 

the needs of its customers and 

the realistic technical possibilities 

available at the time, both on the 

electronic and the mechanical 

side. Aluscan, for example, is the 

result of a strong demand for 

detection systems for aluminiumpacked 

products. Research and 

development traditionally enjoy a 

high position at Mesutronic. 

Approximately 10% of our turnover 

is invested in it. The goal is to 

further optimise metal detection 

technology in terms of operational 

safety, detection accuracy and 

automation. ‘More sensible, safe 

and user friendly,’ as the motto 

goes. To that end, a significant 

role is being played in terms of the 

rapid development of digital 

technology. Ever faster calculating 

power, almost limitless memory 

capacity, electronic assembly and 

an unprecedented output capacity 

will enable the automation of 

futuristic solutions that were 

unimaginable before. Costeffective, 

intelligent tooling 

concepts have always been a 

challenge for Mesutronic, and this 

challenge will launch us into the 

future in the service of our 

customers. ■ 


56 

processing 

Fazer Bakeries 

– succeeding in a changing market 

2004: Changing markets 

Several factors influenced the bakery market in 2004. Firstly, the accession to the European Union 

of a number of Baltic States put pressure on pricing and operational efficiency. In addition, the 

increasing internationalisation of retail chains changed the business climate, making it much more 

competitive. 

product and service concepts in 

order to bring delicious, easy to 

prepare and fresh taste 

experiences to consumers. 

In response to changing market 

conditions, Fazer Bakeries had to 

find new means of optimising its 

operations. For example, a critical 

examination of the product 

portfolio which had started in 

2002 resulted in more efficient 

production processes. 

Neverthless, Fazer Bakeries still 

offers an extensive product range 

of 750 products. 

Cooperation creates synergy 

advantages 

In order to succeed in the 

changing operational environment, 

the synergistic advantages of the 

Group’s different divisions had to 

be efficiently realised. Since 2004, 

for example, Fazer Bakeries and 

Fazer Amica have been carrying 

out development into operational 

models, actively looking for new 

Another example of synergy in 

practice is Candyking. Fazer 

Bakeries and Candyking 

cooperated on the international 

market to open Candyking 

operations in Russia. The bakery 

group’s existing logistics and 

resource network in the St. 

Petersburg region were used to 

launch the division. Candyking’s 

operations in Norway were utilised 

for research into the Norwegian 

bread market. 

Involvement of personnel in 

strategy work 

In the autumn 2004, Fazer 

Bakeries launched a strategic 

programme throughout the 

organisation. The aim was to 

create discussion amongst 

personnel and to encourage their 

commitment to a uniform way of 

operations and the company’s 

future strategy. This could only be 

achieved with each individual’s 

participation. The first phase 

consisted of workshops for 

managers, in which practical 

exercises and open discussions 

gave them tools to enable them to 

understand and implement the 

strategy. As part of that strategy, 

the Fazer Group’s brand has been 

renewed, and the new corporate 

identity will be rolled out 

throughout 2005. 

Highlights of 2004 

Highlights of 2004 included: 

■ The 70th anniversary 

celebrations of the traditional 


processing 

57 

Research into rye 

Interest in Rye was not much in evidence before the 

seventies. Nutrition researchers only began to focus 

their attention on fibre after Denis Burkett published 

his famous dietary fibre hypothesis in 1971. 

1994 was a particularly important year for modern 

nutritional research on rye, as it saw the signing of 

the join Nordic ‘Rye and Health’ research project, and 

the launch of a technology development programme in 

Finland on rye baking techniques. 

Finland’s Professor Adlercreutz was the driving force 

behind the research. He had discovered a number of 

previously unknown hormones in the urine of 

primates, which he initially believed to be hormones. 

However, they turned out to be food-derived lignans, 

which had been converted into enterolactone and 

enterodiol through colonic fermentation. 

Adlercreutz had noticed previously that rye is a 

significant source of lignans, and he went on to 

formulate his plant oestrogen hypothesis which 

postulates that rye lignans are converted into slightly 

oestrogenic compounds through bacterial 

fermentation in the colon, and that these compounds 

have a controlling effect on the development of 

hormone induced cancers. 

Further research has since shown that wholegrain rye 

bread can: 

■ Produce a lower insulin response after meals 

■ 

■ 

■ 

Reduce blood cholesterol levels in men 

Increase bowel movement 

Promote the growth of bifido bacteria 

■ Reduce the amount of harmful metabolites 

in faeces 

■ Raise blood enterolactone levels. 

Research into rye bread continues, but it is already 

clear that it has beneficial health effects in terms of 

reducing the risk of certain types of cancer, lowering 

the risk of cardiovascular disease and strokes, and 

protecting against Type 2 diabetes. 

■ 

time-honoured Hlebny Dom 

bakery in St. Petersburg and 

the opening of the modernised 

bakery in Latvia. 

The continuation of Fazer 

Bakeries’ investment 

programme for its bakeries in 

Finland 

■ The commencement of 

significant capacity expansion 

operations at the 

Lövångerbröd production 

facility In Sweden, and the 

further development of bakery 

operations in Russia 

■ Sales increases in St. 

Petersburg – exceeding targets 

■ Sales targets in Sweden also 

exceeded and product exports 

to Germany considerably 

strengthened. 

2005 – a year of opportunities 

The year 2005 will witness growth 

and internationalisation at Fazer 

Bakeries, which will require further 

development of the personnel’s 

skills and know-how. Profitable 

growth in Fazer Bakeries’ markets 

requires more efficient operations. 

In 2004 the implementation of new 

operational methods and a focus 

on common development targets 

in the Group were achieved, whilst 

in 2005, the focus will be the 

centralisation of purchasing, 

building the corporate identity and 

establishing the brand hierarchy. 

Fazer Bakeries’ vision is to be the 

leading company in its field in the 

markets in which it operates. 

Finger on the pulse – ear to the 

ground 

Bakery products are part of 

people’s everyday lives, and the 

aim of Fazer Bakeries is to bring 

delight and promote well-being 

through its product range. That 

range is constantly being 

developed to respond to 

consumers’ changing preferences, 

and quality and freshness remain 

of the utmost importance. In order 

to keep its finger on the pulse, 

Fazer Bakeries carries out 

research into buying behaviour 

and taste preferences, as well as 

listening to direct customer 

feedback. 

Rye 

Throughout the years, Fazer 

Bakeries has invested greatly in 

the development and research of 

rye baking, with a special focus on 

health benefits. In 2004, the 

division’s know-how concerning 

rye was combined under one 

programme, ‘Rye by Fazer’. The 

goal of the Rye by Fazer 

programme is to increase public 

awareness of the health benefits 

of rye, thus promoting the use of 

wholemeal rye as an essential part 

of a balanced diet for all age 

groups (see inset). 

Core competencies 

Fazer’s success is based on values 

which highlight quality and taste 

experiences. Its mission is taste 

sensations and to bring ultimate 

delight to the customer. Its core 

competencies in the field of export 


58 

processing 

products are: 

■ 

■ 

■ 

■ 

Maintaining freshness 

Portion bread technology 

Modern nutritional science 

The preservability of long shelf 

life products 

Freshness: Its key strengths in 

maintaining freshness are 

predough, naturally fermented 

sourdough, packaging and enzyme 

expertise. And its skills in frozen 

baking and packaging technology 

promote better preservation of 

long shelf life products. 

Convenience: Convenience is an 

increasingly important selection 

criterion for the modern consumer. 

Fazer’s portion bread technology 

enables the development of new 

products which better correspond 

to customer needs and 

expectations. Pre-cut portion-sized 

round and oval-shaped breads 

have been Finnish favourites for 

many years, and these products 

have now been launched in 

Sweden, Estonia and Russia, 

where consumers have taken to 

them very quickly. 

Wellbeing: Fazer believes that 

bringing ultimate customer delight 

with products that promote 

wellbeing is of increasing 

importance in the bakery product 

market. The company has been at 

the forefront of research to 

discover the multiple health 

benefits of wholegrain rye and its 

extensive research has given it 

world-class skills in the field of 

modern nutritional science. 

Modified atmosphere packaging 

products 

A hectic lifestyle has influenced 

today’s eating habits. Food 

products need to be convenient, 

and quick and easy to use. Fazer’s 

famous sandwich breads are 

exactly this: handy-sized pieces of 

bread, pre-cut in the middle. Its 

sandwich bread is now available in 

highly convenient modified 

atmosphere packs. Modified 

atmosphere packaging has been 

on the market for two years in 

Germany. It is based on clean 

room technology and product 

packaging. Firstly, the products 

come straight from the oven into a 

room where microbiological 

contamination has been minimised 

through filtration. This differs from 

the open air bakery, where it is 

relatively clean, but still contains 

some mould germs that can fall 

onto the product. Secondly the 

product is wrapped in packaging 

that contains no air. Instead it is 

enclosed in a mixture of nitrogen 

and carbon dioxide. Most 

microbes need oxygen to grow, so 

in the absence of oxygen the 

growth of moulds is reduced. 

Carbon dioxide also has a role in 

inhibiting the growth of moulds. 

The result is bread that has a ten 

week shelf life, which allows for 

longer distribution and storage 

times. And although modified 

atmosphere packaging does not 

prevent the process of starch 

crystallization and hardening of 

the product, that staleness can be 

reversed by toasting it. 

So, if you don’t want to use all of 

the bread at once, just open one 

part of the pack, the rest stays 

fresh in its sealed package! And 

there are many other advantages 

to modified atmosphere 

packaging: 

■ Shelf-life is extended without 

using artificial preservatives 

■ 

No freezers are needed 

■ Distribution possibilities 

increase 

■ Ordering and re-stocking 

becomes more efficient and 

flexible 

■ Fresh bread is available at 

home every day 

■ Fazer offers two excellent 

concepts to choose from: 

a) Toasted sandwich: ready baked 

and sliced breads – simply 

heat up in a toaster for an 

excellent taste and aroma 

b) Partly baked sandwich: to be 

finished in the oven for a few 

minutes 

There are modified atmosphere 

packaged products for both retail 

trade and catering, and both are 

easy to open with a peeling 

system. The retail pack can be 

divided into two handy individual 

packs each containing 8 slices of 

bread; and the catering package 

has three individual packs each 

containing 16 slices of bread. ■ 

Sampsa Haarasilta 

Director of Research & Development 

Fazer Bakeries Ltd 

www.fazer.fi 


press and exhibitions 

59 

Siegling at the Interpack: 

hydrolysis-resistant 

conveyor belts minimise 

risks 

Siegling, a world-wide 

leading manufacturer of 

conveyor and flat belts 

for the food and 

packaging industry, is 

presenting its current 

product range at this 

year’s Interpack in 

Düsseldorf, Germany 

(hall 4/stand 4D33). 

Siegling develops, produces and sells high quality, 

state-of-the-art conveyor and power transmission 

belts, providing intelligent, customised solutions for 

both manufacturers of packaging machinery and the 

packaging industry itself. The belt manufacturer is 

also showing its current, extended plastic modular 

belting range to interested visitors. This product 

range, under the brand name ProLink, is used 

particularly in the food industry. 

At the trade fair Siegling is focusing on product 

properties that help the user increase reliable 

operation and hygiene in the manufacturing process. 

The most recent example can be found in the 

extended range of blue conveyor and processing belts 

with which Siegling is following a current trend. With 

its ‘HACCP belts’ Siegling can fulfil every single 

requirement the market demands. The polymer 

material in these products is made so that the growth 

of micro-organisms is shown to be almost entirely 

prevented and the belts have a high resistance to UVlight, 

moisture and chemicals. This makes Siegling 

HACCP types suitable for areas where cleaning with 

steam is carried out frequently. 

Siegling, founded in 1919, employs approximately 

1,600 employees. Siegling is present the world over 

with 23 sales and distribution companies and over 40 

international agencies with stocks and workshops. 

Siegling has service points in more than 300 locations 

globally. Qualified on-site assistance from engineers 

experienced in the industry, quick and inexpensive 

delivery and perfect customer service guarantee that 

customers get the most out of the product. 

For more information contact: 

Matthias Eilert, Marketing Communications 

Tel.: +49 511 67 04 232 Fax: +49 511 67 04 

233 E-Mail: info@siegling.com 

APV Baker 

APV Baker will highlight its 

expanded range of marketleading 

confectionery 

technology at the Interpack 

exhibition in Düsseldorf, Germany 

April 21–27 (Hall 2, Stand A03). We will also be 

exhibiting a filled pillow extrusion line for snack and 

breakfast cereal products and other brand new 

technologies – unveiled for the first time at the show. 

APV Baker confectionery technology is creating a 

growing portfolio of unique end-product 

opportunities. The range of technology includes: 

■ The new ServoForm candy depositor range can be 

configured for hard, soft or chewy candy products 

and toffee; they can produce high-quality pieces in 

one to four colours with stripes, layers, random 

patterns and centre fills. 

■ New ServoForm lollipop depositors provide the 

opportunity to produce innovative new end 

products. Systems include a special mould 

arrangement to produce a variety of profiles 

including balls and 3D products; plus patented 

automatic stick feeding and placing. The range of 

machine sizes has been expanded to offer a 

number of output capacities. 

■ The new Compact and Compact plus depositing 

lines are complete systems for the production of 

hard candy or toffee, ideal for new entrants to the 

deposited candy sector. The range offers all the 

cost-saving, quality and versatility benefits 

achieved from depositing compared with 

conventional die forming or cut and wrap. 

■ The new ServoForm Universal depositor provides 

a versatile hard candy and toffee/caramel 

capability from a single line. 

APV Baker will also emphasise the capabilities of its 

re-designed Microfilm range of cookers to deliver 

superior quality and high operational efficiency. The 

Microfilm is regarded as the industry standard for a 

wide range of confectionery applications. 

Furthermore, all APV Baker confectionery systems 

can be specified with both sugar and sugar-free 

capability. 

The APV Baker Interpack stand will also show 

developments for the snack and cereal sectors. This 

display will be based around one of the extensive 

range of solid-barrel extruders which have extended 

end-product capability through a series of innovative 

die and cutter/crimper developments. 

A high-output six-lane die will be shown, backed by a 

new design cutter/crimper, and 6-pump cream 

feeding equipment, to handle increased throughputs. 


60 


The PETnology Forum Europe 2005: 

‘connecting comPETence’ 

June 13–14, Hotel Palace, Berlin, Germany 

For the 6th time the PETnology Team is pleased to 

announce their International Conference for the PET 

Industry and invites all market participants to inform 

themselves about new strategies and innovations in 

all parts of the PET packaging market. 

The PETnology Forum Europe is from PET experts for 

PET experts. It is the ideal platform to listen to more 

then 50 experts from across the PET and packaging 

industry and to gather detailed information in 8 

sessions and 8 workshops about current topics. You 

will have ample opportunity to learn more about and 

to discuss technical and technological developments, 

innovations and breakthrough technologies to make 

the PET packaging business even more successful. 

PET Challenges: New markets, new products, 

increasing competition 

The competition pressure for packaging and 

machinery producers is rising continuously. The 

resulting innovations enable companies to meet 

tomorrow’s market needs and to enter new markets. 

Today, PET containers are more and more successful 

in the fields of fruit juices, beer, milk and cosmetic 

products. On the other hand: will PP enter into 

competition with PET? 

Sessions and workshops 

The organisation concept has proved to be of success: 

subject and topic-related events will be offered in 

plenary sessions. Speakers from leading companies 

across the industry will make their presentations. The 

workshops, which will be interactive in character, will 

be further important items on the agenda. In small 

groups specialist topics will be discussed with highly 

qualified experts. 

Simultaneous translation 

Due to the great demand from participants of 

previous conferences there will be simultaneous 

translation of all session presentations and lectures 

from German into English, and from English into 

German. 

Exhibition 

The conference schedule and organisation will give all 

participants ample opportunity to communicate and to 

establish and foster contacts. Individual companies 

will give their own product presentations alongside 

the conference, which will also provide an opportunity 

for detailed and informative talks. 

For further information contact: Barbara Appel, PETnology GmbH 

Tel: +49 (0)941 870 23 74 Fax: +49 (0)941 870 23 73 b.appel@petnology.com www.petnology.com 

Product decoration with no limits...... 

...is what Pago will be presenting at the Interpack 

exhibition in Hall 12, E12/F11. The labels and labelling 

systems provider has extended its range with rollfed 

and sleeve labels. Now Pago’s expertise in product 

decoration of the highest quality is available in this 

format too. Thus the high printing and finishing quality 

this company provides can now be applied to produce 

perfect decoration of aerosols with convex surfaces 

and products with unusual or extreme shapes. 

Furthermore, Pago will also be exhibiting the 

corresponding labelling 

machines, the Pago System 710 and Pagosleeve, 

which offer fast and accurate application of product 

labels. 

Other new products that will be exhibited on the stand 

include an inline tube labelling system and a new 

series of compact labelling machines for remarkably 

economic execution of standard labelling tasks. 

The Pagomat 6/2 opens up new dimensions for 

technicians: this integrated labelling machine is 

equipped with a compact control module designed for 

installation in an electrical cabinet and an external 

operating unit that can be located wherever desired. 

A future-oriented approach also has been adopted 

in the field of product identification with RFID 

labelling (HF 13.56 MHz or UHF 868 MHz) and 

Pagomobil, the mobile printing system with 

WLAN data exchange. 



61 

Everything under control – 

MA/CA packaging from CFS 

MAP pack produced on a Traysealer 

MAP pack produced on a Flowwrapper 

MAP pack produced on a Thermoformer 

MA/CA packaging (MAP/CAP) has become a highly 

popular technology. This is partly attributable to brand 

discount stores’ recognition that fresh food can 

generate consumer loyalty. In supermarkets as well, 

food departments offering traditional service are now 

facing stiff competition from self-service counters. 

This trend is being driven by products that are not only 

affordable, but also offer appetising colour, a long 

shelf life and sturdy packaging. These attributes could 

not have been achieved without gas-flushed packs. 

CFS now presents the option of MAP applications with 

practically every packaging machine, including its 

Thermoformers, Traysealers, Flowwrappers and 

Combiform units. The appropriate system for the 

processor’s needs is determined exclusively by the 

product, performance, weight per pack, and desired 

shelf life. A large selection of gases is also available, 

including CO2 for an extended shelf life, oxygen for 

MAP produced on a Combiform machine 

appetising colour, and nitrogen. 

Modern MA packs ensure not only freshness and 

favourable sell-by dates, but also convenience. 

Sausages are a prime example. In vacuum packs they 

can easily become deformed and lose succulence as a 

result of external pressure. Sausages in MA packs 

produced by CFS machines, in contrast, always reach 

the table in good shape and top condition. In addition, 

the protection afforded by packs comprising moulded 

top and bottom trays is equivalent to that provided by 

jars and cans. Broken glass and ineffective tin openers 

need no longer be a problem. 

Irrespective of the product, CFS machines are capable 

of producing a multitude of MA packaging solutions, 

including in combination with reclosing systems as 

well. Visit us at Interpack, Hall 11, Stand no: 11 E 

92/F 95. 

CFS: Innovative complete solutions 

CFS is a world-leading supplier of preparation, marination, further processing, slicing and packaging 

solutions, primarily for the meat, poultry, fish, seafood and cheese industries. This global organisation offers 

the most extensive range of advanced solutions on the market today – from a single machine or packaging 

material to a complete production line. Innovative complete solutions are also available especially for the 

specific needs of producers of Ready Meals, Meal Components, Case Ready and Sliced Products. 


62 


New Innovations at the ‘GRUNWALD-Alpine 

pasture’ in Düsseldorf 

Herbert Grunwald 

GmbH invite you 

once again to 

Interpack 2005 in 

Düsseldorf in hall 13, 

stand no. 13E29 for 

the next ‘cattle drive 

to even higher fields’. 

At their extraordinary 

stand with Allgäu 

scenery, the 

engineering company 

from Wangen 

presents highly 

interesting, modern, 

filling, dosing and 

packing machines 

with innovative 

technology set 

against a backdrop of Alpine mountain scenery. 

Interested visitors will be shown the latest 

developments. 

Fully-automatic cup filler GRUNWALD-FOODLINER 12.000/5 

for filling butter spread (spreadable butter) with laminar cabin 

and automatic cup and lid storage 

The fully-automatic 8-lane inline high-capacity 

machine GRUNWALD-FOODLINER 12.000 will be a 

special highlight – especially for dairies. This inline 

machine was designed for filling different dairy 

products (in particular drinking yoghurt) into round 

plastic cups and has a capacity of up to 20,000 

cups/h. Special membrane valves guarantee drop-free 

filling. The 8-lane filler is CIP-cleanable. The product 

feeding pipe is also used for feeding the CIP cleaning 

fluids. A 2-lane cup outfeed conveyor guarantees the 

smooth discharge of the cups. 

Grunwald will also show a GRUNWALD-HITTPAC 

AKH-019 for filling liquid to pasty products or products 

which cannot be poured into cups made of plastic, 

cardboard or aluminium. Due to the solid mechanical 

dosing drive with safety clutch, a perfect weight 

accuracy at speeds of up to approximately 4,800 

cups/h can even be achieved with products that are 

difficult to fill. The cup filler is very versatile in use and 

offers a solid quality, innovative technology with high 

speed at a very attractive price. It is easy to operate 

and very reliable. 

In the past few years the main focus of Herbert 

Grunwald GmbH has been on the development of 

special dosing techniques. For the first time they will 

present the newly developed weighing system for 

filled cups assembled in the 2-lane rotary filler 

GRUNWALD- 

ROTARY 6.000/2. 

Grunwald point out 

that the trend control 

coupled to the filler 

achieves absolute 

weight accuracy and 

not a single gram will 

be lost! Interested 

visitors can get 

further details at the 

stand. 

The newly developed 

GRUNWALD- 

MOBIFILL technology 

is a further 

supplement to the list 

of 

current 

innovations. With the 

MOBIFILL the product change can be carried out very 

quickly as the complete unit can be detached from the 

cup-handling system, replacing a pre-cleaned and 

sanitised MOBIFILL saves a lot of time and reduces 

production costs. 

From the field of specially developed dosing machines 

for pumpable products Grunwald will show again wellknown 

dosing machines such as the GRUNWALD- 

SEMIDOS-EXCEL. This special dosing machine is a 

pneumatically operated filling machine suitable for a 

large number of products and also for products with 

pieces. The special features of this dosing machine are 

high flexibility, perfect dosing accuracy and its 

continuously adjustable dosing range. 

The ‘Allrounder from the Allgäu’ also offers interesting 

options in the field of small machines. For example, the 

bench top sealer type S1A, which is a compact sealing 

machine for the heat sealing of cups made of plastic, 

laminated cardboard and aluminium (Ø max. 150 mm 

or max. 150 x 150 mm) produced in small amounts for 

laboratory purposes. It is very flexible in use. The 

changeover to another cup size can be carried out very 

quickly. 

Due to their unique stand, Grunwald will once again 

bring the spirit of ‘cattle drive’ to Düsseldorf. Stainless 

steel HIGHTECH machines between Alpine cabins and 

a comfortably furnished beer garden will provide an 

interesting contrast, attracting all types of trade 

visitors for informative conversations in a homelike 

atmosphere. 



63 

Bühler showing chocolate, extrusion, 

and milling highlights 

At Interpack 2005 in Düsseldorf, Bühler will be 

present with its Chocolate, Extrusion and Milling 

business units, in Hall 03, Stand 3C43. The most 

outstanding among these are the MultiStar 

multipurpose depositor and the EcoStar compact 

moulding line. On show will also be the new 

generation of extruders and plansifters. 

MultiStar depositor producing chocolates at the 

stand 

The MultiStar multipurpose depositor will be on show 

in full operation. In combination with the EcoStar 

compact moulding line, which is also new, it will 

produce filled chocolates. The MultiStar is one of the 

highlights at Interpack. Its novel, product-based 

operating concept – also called article generator – is 

based on a simple and intuitive menu guidance 

approach. The 3D moulding head in conjunction with 

the article generator allows the production of 

innovative One-Shot products with maximum 

precision. The MultiStar is applied in conjunction with 

the EcoStar moulding line, though it may also be 

incorporated in existing moulding installations. 

Thanks to its ‘Plug & Run’ concept and the symbiosis 

between its mechanical and electrical systems, it 

slashes customers’ installation requirements and 

start-up times. 

EcoStar compact moulding line 

Another novelty and addition to Buhler’s range of 

equipment is the EcoStar compact moulding line for 

making solid articles and filled chocolates in the low 

and medium capacity ranges. Its modular design 

allows the line to be expanded gradually and is based 

on the systematic application of state-of-the-art 

production processes. This, in combination with short 

delivery and start-up times, results in an exceptional 

price-to-performance ratio. 

Other products on show will include: 

■ 

■ 

■ 

■ 

■ 

The SeedMaster seed precrystallisation system 

which replaces the conventional precrystallisation 

of chocolate masses. 

The ELK single-shaft conche, which is designed to 

achieve maximum efficiency, and supplements the 

successful DÜC double-overthrow conche series - 

also on show at the stand. 

The Finer-1800-V hydraulic five-roll refiner, which is 

a fully automatic machine of high-sanitation and 

easy-to-operate design with a useful roll length of 

1800 mm, and featuring an online film thickness 

measuring device. 

The PreFiner-1300 hydraulic two-roll prerefiner, 

distinguished by its high shearing capacity for 

achieving maximum release of vegetable fat and 

optimal flavouring, wetting, and homogenisation of 

the product in the roll gap. 

Bühler will also present the cross-sectional model 

of a debacterisation reactor. The special feature of 

the SLSA process is the high operating pressure of 

the reactor – up to 5.5 bar – for increasing the 

condensation temperature of the steam. 

Bühler will be showing more than just plant and 

equipment at Interpack. Our customer service will 

have its own section. Among other things, the entire 

equipment reconditioning and retrofitting process will 

be shown, which allows the upgrading of five-roll 

refiners. We will also run a live demonstration of the 

latest machine and plant control systems. 

REPRINTS 

if you are interested in having reprints of your 

article to hand out to your customers/prospects, 

please contact: food@andreaslange.info. It’s a lot 

less expensive than you might think. 


64 


Franz Haas Waffel- und Keksanlagen-Industrie GmbH 

Hall 3, A29/B46 Interpack 2005 

As a worldwide leading manufacturer of wafer and 

biscuit production plants, the Austrian company Franz 

Haas Waffel- und Keksanlagen-Industrie GmbH will 

exhibit following machines: 

Wafer production equipment 

■ Fully automatic wafer baking oven for the 

production of flat and hollow wafers 

■ Film-type spreading machine for applying cream 

onto wafer sheets and stacking wafer sheets to 

wafer books 

■ Automatic cutter for cutting wafer books into 

wafer fingers 

■ Cream preparation plant for the automatic 

production of wafer creams 

■ Wafer batter mixer 

■ Automatic wafer stick baking oven featuring an 

environmentally- friendly, highly efficient induction 

heating system 

■ Automatic baking oven for the production of 

waffles, pancakes, and other special products 

■ Automatic baking oven for rolled ice cream cones 

■ Cone baking test machine for R&D and lab 

applications. 

Biscuit production equipment 

■ Cut sheet laminator for the production of 

laminated dough bands for hard biscuits, crackers 

and cocktail biscuits 

■ Gauge rollers for dough band calibration 

■ Twin roller cutting machine applicable both for 

biscuits, crackers and pretzels 

■ Biscuit oven module. 

Furthermore, we will display mixing and aerating 

equipment used for the production of light and fluffy 

products in the baking, confectionery and dairy 

industries. For more information on our products and 

services, please visit: www.haaswaffel.at 

All In One Go – Polyflex 8/48 

Hassia has taken thermoform fill and seal technology to the next dimension with the 

Polyflex machine. 

By effectively integrating sleeving technology into 

standard FFS (form/fill/seal) machinery Hassia has 

created a completely new process. The Polyflex 

system utilises only rolls of packaging materials to 

produce finished packages, which results in the most 

competitive priced solution. Hassia has further 

reduced production costs by integrating all the 

essential functions into one inline system to efficiently 

produce and case pack finished goods with a single 

operator. 

The ability to produce stable cups and trays from mono 

layer or barrier polypropylene (as shown in the picture) 

with a completely integrated single machine system 

provides optimal efficiencies with an extraordinarily 

low cost of materials. While low cost of goods is 

important to the success of a package it is critical to 

have the appearance your consumers appreciate. The 

new Polyflex technology by Hassia produces ‘The 

Complete Package’, providing you with the 

competitive advantage necessary in today’s 

challenging business environment. 

On the occasion of Interpack 2005 Hassia will present 

this multifunctional machine system called Polyflex 

8/48 for the first time. As one example of the eyecatching 

sales package a 250 ml bowl will be produced 

on site. The appropriate combination of the relevant 

packing material makes sure that that the cups can be 

used for instant meals, baby food, margarine, soups, 

pet food and other food that can be prepared in 

microwaves or stored in the freezer compartment. 

FFS All Inclusive will be found in hall 6/D 70 at the 

IWKA Packaging stand. 


press and exhibitions 65 

4 

DATES 

YOUR DIARY 

Interpack 2005 

Run every three years, Interpack 2005 will take 

place from April 21–27 in Düsseldorf, Germany. It 

features: 

■ Packaging machines and appliances 

■ Packaging materials and packaging aids 

■ Confectionery machines 

■ Services for the packaging and confectionery 

industries. 

Opening Hours: 10am – 6pm daily. 

For further information and to register visit: 

www.interpack.de. 

Food Magazine will be distributed at Interpack 

2005. 

Seafood Processing 

Europe 

April 26–28 2005, Parcs des 

Expositions, Brussels, Belgium 

Co-located with European Seafood Exposition, 

Seafood Processing Europe, will offer coverage in 

equipment and materials for the seafood 

processing industry. Boasting over 200 exhibitors 

from 22 different countries, with 5 national and 

regional pavilions, SPE brings together the top 

buyers and sellers in seafood processing. 

Find out more by visiting: 

www.europrocessing.com. 

Vitafoods 

International 

May 10–12 2005, Geneva, 

Switzerland 

Pre-registration for the Vitafoods International 

exhibition has now opened. The exhibition offers 

delegates the opportunity to meet with 300 leading 

international neutraceutical companies exhibiting 

everything from ingredients, raw materials and 

finished products, to services and technologies. 

Special features this year include: 

■ 

■ 

■ 

■ 

■ 

Five country pavilions including representation 

from China, the Americas and Korea 

Three days of free industry seminars 

Special morning seminar focus on 

cosmeceuticals 

Finished Products Zone 

Vitafoods Discussion Forum on health claims 

and regulatory issues – free to attend 

To find out more visit the website: 

www.vitafoods.eu.com. 

The PETnology Forum 

Europe 2005: 

June 13–14, Hotel Palace, 

Berlin, Germany 

The PETnology Forum Europe is the ideal platform 

to listen to more then 50 experts from across the 

PET and packaging industry, and to gather detailed 

information in eight sessions and eight workshops 

about current topics. You will have ample 

opportunity to learn more about and to discuss 

technical and technological developments, 

innovations and breakthrough technologies to make 

the PET packaging business even more successful. 

For further information see page 60 or visit: 

www.petnology.com 

FOOD 

MAGAZINE AT 

INTERPACK 


66 


drinktec 

September 12–17 2005, 

Munich, Germany 

Every four years drinktec presents an international 

range of products and services in the area of beverage 

technology. Exhibitors will be presenting technologies 

and system solutions for the whole production chain, for 

the manufacture, filling, packaging, and distribution of: 

■ non-alcoholic drinks 

■ beer 

■ spirits 

■ milk and milk mix drinks 

■ yoghurt-based drinks 

■ fruit juices 

■ wine and water 

■ tea and coffee 

■ energy and wellness drinks 

■ and all other beverages. 

Visit: www.drinktec.com for a comprehensive preview 

of the show. 

Food Ingredients 

Europe (Fi Europe) 

29 November – 1 December 2005, 

Paris, France 

In November this year food professionals from all 

around the world will descend on the beautiful city of 

Paris, renowned for its fine foods and elegant 

restaurants. Fi Europe 2005 offers delegates the 

opportunity to literally stay in touch with the future of 

food ingredients – to see, smell and touch the products 

from over 1,000 exhibiting companies. 

Visit: http://europe2005.fi-events.com/ to find 

out more. 

IN THE 

FOOD 

CAPITAL 

Eurolipids 

November 2–4, Frankfurt/Main, Germany 

Eurolipids covers all aspects of fat and oil products. Regenerative raw materials as well as their processing and 

derivatives will be shown as a basis for the food, feedstuff, cosmetic and chemical industry. Another important aspect 

of the show will be offers and services within the sectors of basic science, analytics and quality control. 

Find out more at: http://eurolipids.de. 

Food: Your input please 

Feedback 

I hope you have enjoyed reading this launch edition of 

Food. We have tried to provide a broad range of topics, 

as well as showcasing some of the more innovative work 

that is happening in the industry today. Nevertheless, we 

are constantly trying to improve on what we do, so that 

our magazine is in line with what you, the readership 

want. I therefore invite you to send us your comments 

and/or suggestions on what you thought of this edition, 

and areas that we might expand upon or improve. Please 

send your comments to the e-mail address below. 

Contributions 

We are also interested in receiving good articles for any 

of our four main sections: Analysis & Control, Packaging, 

Ingredients and Processing. If you would like to submit 

an article, please send an e-mail with your proposed 

topic, the section the article should go into and a brief 

(50–100 word) summary. Our guidelines for articles 

stipulate that they should be in English, and between 

1500–2000 words in length, together with relevant 

pictures/diagrams. They should also be original, 

unpublished work and educational/informative, rather 

than advertorial. 

Circulation 

We endeavour to keep our database up-to-date on an 

ongoing basis, but if you are changing address or our 

details are incorrect, please let me know so that we can 

amend them. And if there is someone in your 

organisation who you feel would benefit from receiving 

Food, please provide us with his/her details so that we 

can add them to our circulation list. 

I look forward to hearing from you. 

Juliet Hoskins 

jhoskins@editor.eu.com

food

Create successful ePaper yourself

Delete template?

Save as template?