Special Edition - Deutsche Molkerei Zeitung

F O O D 

I N D U S T R Y A N D D A I R Y FA R M I N G 

GERMAN 

DAIRY 

MAGAZINE 

Special Edition 

133. VOLUME MA R C H 2012 B 2255 D ISSN 1617-2795

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Appropriate technical concepts 

for practical use 

The availability of safe and high-quality 

food is an essential need of societies today. 

The taste of various foods must satisfy our 

individual expectations and health requirements, 

but that's not all. Today's consumer 

also expects food producers to deal sparingly 

with the environmental and economic resources 

available to them. Minimizing the 

energy consumed during food production 

of course plays a special role, as this not 

only benefits the environment but also reduces 

production costs over the long term. 

Companies whose production processes 

comply with these standards certainly have 

a tremendous market advantage as they 

compete for the consumers' favour. 

Peter Grothues, 

Kölnmesse GmbH 

In this context, Anuga FoodTec plays a prominent role, because its visitors 

– in other words, food and beverage producers – expect to find integrated 

and flexibly usable technology concepts there rather than partial solutions. 

These are expectations that Anuga FoodTec fulfils in general and 

by contrast to food and beverage technology trade fairs that are oriented 

towards a specific sector only. Thanks to its process-oriented, cross-sector 

approach, which encompasses all raw ingredients, Anuga FoodTec offers 

its participants an overview of the technologies used for the entire course 

of processing at all stages of food and beverage production. The sixth 

Anuga FoodTec will take place from 27th to 30th March 2012 presenting all 

the relevant themes of food production to the international food business 

on the basis of the three major pillars Processing, Packaging and Food 

Safety. 

Approximately 1,300 exhibitors from 35 countries will present their 

technical innovations and cutting-edge solutions in Cologne – a new 

record turnout for Anuga FoodTec. Over 50 per cent of the exhibiting companies 

will come from abroad. The majority of these participants come from 

Italy, the Netherlands, Denmark, France, Great Britain and Sweden, followed 

by Spain, Austria, Turkey and the United States. Almost all of the key 

international players will be represented in Cologne, including the world 

market leader, TetraPak. In addition, Anuga FoodTec will feature more than 

400 first-time exhibitors. 

Publisher AVA Agrar-Verlag Allgäu GmbH 

Porschestraße 2, D-87437 Kempten/Allgäu 

phone +49 831 57142-0 fax +49 831 79008 

Internet: www.deutsche-molkerei-zeitung.de 

Managing 

Shareholder Dipl.-Ing. (FH) Wolfgang Kühnle 

Publishing 

Director Dr. Harald Ströhlein 

Advertisements Karl Nagenrauft 

e-mail: anzeigen.dmz@ava-verlag.de 

Ines Schilling 

e-mail: i.schilling@ava-verlag.de 

From the content 


Anuga FoodTec set to expand 4 

Chilled Food: 10 

Tasty fresh products are very popular with consumes 

Less effort, greater benefits 12 

Packing in flux: At the interface 14 

the real und digital worlds 

Efficient and versatile model systems 16 

Softdrinks – a paradigm shift 22 

Company News 24 

This growth in exhibitor turnout is also reflected in the size of the exhibition 

area. In addition to the large number of new exhibitors, many regular 

exhibitors have signed up for significantly larger stand areas. As a 

result, Anuga FoodTec will not only occupy Halls 4.1, 5.1, 6, 7, 8, 9 and 

10.1, as in 2009, but will also integrate Hall 5.2 for the first time, thus creating 

a gross exhibition space of 127,000 square metres — a gross increase 

of 10,000 square metres. 

As food and beverage producers, visitors to Anuga FoodTec can expect 

integrated and flexibly usable technology concepts ranging across all technologies 

of the entire production process and covering all stages of food 

and beverage production. The following sectors will be represented: process 

technology, packaging technology (including filling technology), 

automation, data processing, control and regulation technology, food safety 

and quality management, environmental technology, bio-engineering, 

operating materials, air conditioning and cooling technology, conveying, 

transport and storage installations, logistics, technological process materials, 

ingredients, components, assemblies, surface technology, equipment 

and services. 

Innovations are often the result of worldwide research and the exploitation 

of international technological know-how in relation to the optimisation 

of production processes and resource utilisation. In addition to the exhibitor 

presentations, Anuga FoodTec will therefore also feature a diverse, topquality 

supporting programme that will provide answers to specific questions 

and include special shows of innovative concepts. 

Editors Susanne Behm, Dr. Harald Ströhlein, 

phone: +49 831 57142-41 

e-mail: redaktion@ava-verlag.de 

Print KKW-Druck GmbH, 

Heisinger Str. 17, 

D-587437 Kempten/Allgäu 

Place of jurisdiction is Kempten (Allgäu). 

FLAG 

All rights reserved. Reproduction and photomechanical showing of parts of the 

magazine or whole only in written form from the publisher in prior. Articles from authors 

do not describe the opinion of the editors. ©2012 

dmz 6/2012 | 3


Anuga FoodTec 2012 set to expand: 

record exhibitors and exhibition space 

About 1,300 suppliers from 35 countries will showcase innovations – 

Comprehensive supporting programme for all product sectors 

The sixth Anuga FoodTec will present all the relevant themes of food production. 

From 27th to 30th March 2012 the 

international food technology sector will 

once again meet at Anuga FoodTec in 

Cologne. Anuga FoodTec offers the 

international food business an information 

and purchasing platform that covers 

the entire spectrum of technology and investment 

requirements for production in 

all segments of the food industry. With almost 

1,300 exhibitors from 35 countries, 

Anuga FoodTec will be setting a new record 

turnout. What’s more, the trade fair 

is also set to expand in terms of exhibition 

space. Anuga FoodTec is jointly organized 

by Koelnmesse GmbH and the 

German Agricultural Society (DLG). 

The sixth Anuga FoodTec will present 

all the relevant themes of food production 

to the international food business on 

the basis of the three pillars Food 

Processing, Food Packaging and Food 

Safety. Approximately 1,300 exhibitors 

from 35 countries will present their technical 

innovations and cutting-edge solutions 

in Cologne. Compared to the previous 

event, the trade fair is set to ex- 

4 |dmz 6/2012 

pand its participation figures by more 

than 16 per cent this year. Over 50 per 

cent of the exhibiting companies will come 

from abroad. The majority of these 

participants come from Italy, the Netherlands, 

Denmark, France, Great Britain 

and Sweden, followed by Spain, Austria, 

Turkey and the United States. In addition 

to the world market leader TetraPak, numerous 

key players will participate, including 

Albert Handtmann, Alco-Food- 

Machines, Alpma, Baader Nordischer 

Maschinenbau, Bizerba, Ecolab, Fuji 

Packaging, GEA, Grundfos, Grundwald, 

Heinen Freezing, Henckert Engineering, 

Inauen, Indag, IMA Industries Unipersonale, 

Ishida, Kawasaki Robotics, Kiremko, 

Komet Maschinenfabrik, Kronen 

Nahrungsmitteltechnik, Krones, Linde 

Gas, Maja Maschinenfabrik, Maschinenfabrik 

Seydelmann, Mespack, Mettler 

Toledo, Meypack Verpackungstechnik, 

Multivac, Provisur Technologies Formax, 

Reepack, Robert Bosch, SACMI, 

Schwarte Jansky, Sidel, Siemens Industry 

Sector, SPX Flow Technology, Tipper 

Tie Alpina, Treif, Trepko, Vemag Maschinenbau 

and Weber Maschinenbau. Also 

taking part will be many new companies 

from Germany and abroad that are exhibiting 

at Anuga FoodTec for the first time 

in 2012. More than 400 new exhibitors 

have registered for Anuga FoodTec so 

far. 

This growth in exhibitor turnout is also 

reflected in the size of the exhibition 

area. In addition to the large number of 

new exhibitors, many regular exhibitors 

have signed up for significantly larger 

stand areas. As a result, Anuga FoodTec 

will not only occupy Halls 4.1, 5.1, 6, 7, 

8, 9 and 10.1, as in 2009, but will also integrate 

Hall 5.2 for the first time, thus 

creating a gross exhibition space of 

127,000 square metres — a gross increase 

of 10,000 square metres. 

As food and beverage producers, 

visitors to Anuga FoodTec can expect integrated 

and flexibly usable technology 

concepts ranging across all technologies 

of the entire production process and 

covering all stages of food and beverage 

production. The following sectors 

will be represented: process technology, 

packaging technology (including filling 

technology), automation, data processing, 

control and regulation technology, 

food safety and quality management, 

environmental technology, bioengineering, 

operating materials, air conditioning 

and cooling technology, conveying, 

transport and storage installations, logistics, 

technological process materials, ingredients, 

components, assemblies, 

surface technology, equipment and services. 

In addition to the exhibitor presentations, 

Anuga FoodTec will therefore also 

feature a diverse, top-quality supporting 

programme that will provide answers to 

specific questions and include special 

shows of innovative concepts. 

Continued on page 6

Cream of the crop. 

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In fac a t, since 1893, ZENTIS has 

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ap appl pl plyi yi ying ng a rig ig igorou ous se s le l ct ctio io ion pr p oc o es ess 

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Under the direction of the DLG, 27 

specialist forums will address topics and 

questions of current interest to the sector, 

with presentations by leading 

research institutes and associations. 

The programme will consist of the following 

elements: emulsifying technology, 

process-structure-function-relations in 

food, the use of ultrasound in food tech- 

6 |dmz 6/2012 

nology, energy efficiency, coating and 

capsules, sensor technology, nanotechnology, 

controlled-temperature logistics, 

meat technology, cooling and freezing, 

KIN forum on the subject ”Successful 

Strategies for Chilled Ready Meals”, the 

HighTech Europe Innovation & Technology 

Transfer Workshop, dosing and 

weighing technology, seals, nozzles and 

pumps, IT solutions for the food industry, 

the future of food technology, the use 

of robots in baked goods production, 

pack-aging technology, extruder technology, 

modified atmosphere packaging, 

”Inside Food”, maintaining the global 

food supply, the High Tech Europe 

Continued on page 8

New generation of 

GRUNWALD rotary-type machines 

GRUNWALD is going to show the latest developments of 

their cup filling machines and bucket lines at their stand no. 

B-030 in hall 7.1. 

This is the first time the new generation of rotary-type machines 

will be featured. To introduce this new design of rotarytype 

machines, we will be exhibiting a 2-lane ROTARY 6.000 

which is designed for filling spreadable butter. With Grunwald’s 

ongoing development of their rotary-type machines, they have 

been optimised in a user-friendly way with regard to the machine 

operation, modular drive technology and hygienic 

design. This new design applies to all our rotary-type machines 

and as a result we can achieve production speeds up to 18,000 

cups/h. 

Flexible inline machines: The Grunwald engineering company 

from the Allgäu excites the industry by offering the most 

flexible cup filling machines with regard to filling spreadable 

butter. With their 6-lane FOODLINER 20.000 GRUNWALD demonstrates 

its up to the minute design technology with a 

machine which has maximum format flexibility. This inline machine 

is designed to handle 7 different cup sizes with a production 

speed of 18,000 cups/h. The quick format changeover 

is achieved with minimum change over times without the need 

for tools. With maximum flexibility and high filling accuracy this 

will be interesting criteria for many companies. 

Bucket line FLEXLINER XL with ”One touch quick-change 

system”: This 1-lane machine will be the ideal solution for customers 

who need a flexible bucket line with short changeover 

times. The FLEXLINER XL is suitable for filling and lidding 

buckets from 1 kg up to 20 kg using weigh filling technology for 

accurate results. This machine is equipped with the unique 

Company News 

The GRUNWALD 

fair stand: designed in 

the style of a typical 

Allgäu mountain pasture. 

”One touch quick-change system”. This system allows a fullyautomatic 

changeover without the need for tools and makes it 

possible within a very short time. As an option, this machine 

can be equipped with sealing from the reel and can include a 

leak test station. 

In addition, this bucket line, together with all GRUNWALD machines, 

can be equipped with a packing material sterilisation system 

as well as with a laminar cabin or sterile air cabin for ultra 

clean applications which are needed for the dairy industry. 

The 2-lane compact rotary-type machine GRUNWALD- 

HITTPAC AKH-019SE filling stirred yoghurt and set yoghurt 

makes the range of exhibition machines perfect. This cup filler 

is equipped with quick format change system and will be handling 

two different round 500 grs cups. The filling station in CIP 

design has a high filling accuracy. As with all GRUNWALD 

machinery, they are well engineered with compact design, together 

with competitive pricing making this an interesting feature 

of this machine. 

As major suppliers to the dairy industry and other areas of the 

food industry, GRUNWALD excel with their highly-flexible cup 

and bucket filling machines. This is being achieved by their special 

features, in particular quick format and product changeover. 

For the year 2012 based on constant growth and a full order 

book, has resulted in the company making an investment of 

5 million euros in their location at Wangen im Allgäu to further 

extend and improve the company’s offices and manufacturing 

facility. The completion of this building works is scheduled for 

the middle of this year. GRUNWALD currently employ 120 people 

and this is expected to grow throughout 2012. 

www.grunwald-wangen.de 

dmz 6/2012 | 7


Stakeholder event ”Future of Food Processing”, 

foreign object detection, halal 

food production, fresh convenience, clean 

room technology and allergy management. 

Anuga FoodTec 2012 will also be 

accompanied by top-class conferences. 

The congress organized by the European 

Federation of Food Science and 

Technology (EFFoST) will show the latest 

developments in the production of 

chilled food, with a particular focus on 

fresh-cut products. The symposium by 

the European Hygienic Engineering & 

Design Group (EHEDG) will share comprehensive 

know-how on the role of hygiene 

technology in the production of undamaged 

and healthy food. A particular 

focus will be on hygienic design and 

guidelines for hygienic processing. Once 

again Anuga FoodTec will be hosting 

International Fruit World (IFW). Under 

the title ”An Opportunity for Fruit Juice?”, 

the congress will focus on several cutting-edge 

topics, including markets and 

trends, quality assurance, process technology 

and the raw materials procurement 

market. Experts from the worlds of 

business, industry, science and research 

will give a series of talks underlining the 

strategic importance of sustainable management. 

For the second time now, the Nova Institute 

will organize a conference on 

”Sustainable Packaging – SusPack” at 

Anuga FoodTec. Over the course of two 

conference days, presentations and discussions 

will analyse the current challenges 

and solutions in the field of sustainable 

packaging. One focus will be on 

organically based pack-aging and the 

questions it raises: Where and how has 

organically based packaging already 

8 |dmz 6/2012 

Presentations and 

discussions will 

analyse the current 

challenges and 

solutions in the 

food technology. 

Photograph: 

Koelnmesse 

been successfully established? What 

advantages does it offer, and what do we 

need to know about its use? And finally, 

which innovations, trends and potentials 

can be predicted? At a joint event with 

Anuga FoodTec, nova-Institut GmbH will 

for the first time issue the ”SusPack- 

Award” for the most innovative and most 

sustainable packaging solution introduced 

on the market in 2011/2012. 

Following a pre-selection round, a panel 

of judges will choose the overall winner 

on the first day of the conference. The 

prize will be awarded in a special evening 

event on 29th March 2012.  

New international challenges, guidelines 

and procedures as well as packaging 

trends for the meat industry will be 

the subject of the half-day conference of 

the online publication FoodProduction- 

Daily.com, which will take place on 28th 

March 2012. 

World-premiere presentation 

In addition, this year’s trade fair will 

host a world-premiere live presentation 

of the Robotic Pack Line, which cannot 

be seen in this form anywhere else and 

will demonstrate new possibilities for the 

sector. This time, the show will demonstrate 

the hygienic handling of real fresh 

meat. In a complete production line, robots 

will automatically take E2 boxes 

from pallets and check the fresh meat 

contained in the boxes. 

A robot equipped with a hygienic gripper 

will take the pieces of meat out of the 

boxes and place them in a piece of primary 

packaging (a tray), which it then 

seals. After the seams of the seal have 

been checked and the product labelled, 

a Scara robot will lay the finished pieces 

of primary packaging in the cleaned 

E2 boxes, which are then automatically 

placed onto the palette. Another section 

of the Robotic Pack Line will demonstrate 

a high-performance secondary 

packaging process. Here, the trays are 

automatically removed, checked, labelled 

and put into boxes. The trays are 

then labelled as well and placed onto 

pallets. 

For the first time, Anuga FoodTec will 

stage a Careers Day this year. This initiative 

will enable closer contact between 

the exhibitors at Anuga FoodTec 

and students and graduates of related 

subjects, thus strengthening the sector’s 

recruitment strategies. Careers Day will 

take place on Friday, 30th March 2012, 

from 9:00 a.m. to 6:00 p.m. 

An overview of the entire supporting 

programme, including detailed information 

on the topics, speakers, places and 

times, can be found on the Anuga Food- 

Tec website at www.anugafoodtec.de or 

www.anugafoodtec. com. 

Anuga FoodTec will take place from 

Tuesday, 27th to Friday, 30th March 

2012. For four days it will offer a concentrated 

overview of machines and 

equipment as well as services for the 

food and beverage production industry. 

The trade fair is open to trade visitors 

only. Anuga FoodTec will be open daily 

from 9:00 a.m. to 6:00 p.m. 

Exhibitors can make all the necessary 

preparations for their visit on the 

Anuga FoodTec website, www.anugafoodtec.com. 

In addition to online visitor 

registration, the website provides 

affordable and time-saving assistance 

with travel and hotel arrangements. The 

”Matchmaking” online tool also enables 

trade visitors to research various exhibitors 

and product segments before the 

trade fair and to contact exhibitors 

directly. 

Admission fees: a day ticket costs 

€ 40 (€ 24 in advance), a two-day ticket 

costs € 50 (€ 34 in advance), and 

a season ticket costs € 80 (€ 54 in advance). 

Admission for food technology 

students is € 14. The catalogue costs € 

25. The admission ticket entitles the bearer 

to travel free of charge on buses, 

trams and trains (second class only) of 

the Cologne Municipal Transport Authority 

(KVB) and the Rhein-Sieg Transport 

Authority (VRS). 

To find out all about Anuga FoodTec, 

visit: www.anugafoodtec.com

Here’s a renewable product: certifi ed, 

traceable back to source and the produce 

of responsibly managed cultivation 

Here’s a glass of milk 

Renewable, certifi ed, and the product of responsibly managed cultivation. What goes without 

saying for many of their valuable contents, also applies for our beverage cartons. 

It is nice when product and packaging go together so perfectly. Take our beverage cartons – 

to make them, we use only wood fi bres originating from forests that are managed to the 

highest standards and from other controlled sources. To guarantee this, we have had all our 

facilities around the globe certifi ed in accordance with the rigorous, internationally binding 

criteria of the Forest Stewardship Council (FSC) ® for a continuous product chain of custody. 

For the sake of the environment, and the contents of our carton packs. 

Visit www.sig.biz for more information.


Chilled Food: Tasty fresh products are 

very popular with consumers 

The relatively new convenience product segment known as chilled food involves food that is 

freshly made, freshly processed and freshly cooled. 

The fair will also provide informations about 

innovative trends in the convenientsegment. 

Photograph: Koelnmesse 

In addition to complete ready-meals, 

this segment primarily encompasses 

fresh pizza and pasta that only need to 

be baked or cooked, as well as kitchenready 

cleaned vegetables and salad 

preparations or complete, ready-to-eat 

salads to which only dressing needs to 

be added. Other examples of chilled 

food include sandwiches, cut and 

portioned fruit and even plates of sushi. 

Chilled beverage products include 

smoothies and freshly pressed juices. 

What all of these products have in common 

is that they aren't preserved thermally 

and don't contain preservatives. 

They are all sold in a chilled state and 

can be eaten after only minimal preparation. 

Chilled products enable food companies 

to create more value than is the 

case with conventional ready-meals or 

refrigerated products. They also offer 

consumers the opportunity to enjoy 

freshly prepared food without needing 

special skills or having to spend much time 

preparing meals. However, these miraculously 

fresh products do require a 

certain amount of processing. In addition 

to needing an effectively uninterrupted 

cold chain, hygienic and germ-free con- 

10 |dmz 6/2012 

ditions are needed during the production 

and packaging of chilled food. The focus 

is therefore on the germ count of the 

raw materials, packaging materials, 

processing areas and finished products. 

Clean surroundings are 

essential for combating germs 

A clean and nearly germ-free production 

environment is the primary precondition 

for ensuring that preservatives 

and heat treatment are not needed to 

manufacture refrigerated fresh products. 

In addition to strict hygiene on the part of 

personnel and the regular cleaning of all 

surfaces, machines and operating materials, 

such an environment can best be 

attained through the use of an appropriate 

air management system. As a result, 

clean rooms are slowly being increasingly 

used in food production. However, 

targeted measures can also be employed 

to ensure that airborne germs do 

not get anywhere near chilled food in 

normal production facilities. For example, 

UV-C modules can be integrated into 

air conditioning and ventilation systems. 

These modules irradiate the air 

channelled into the room so that airborne 

germs are effectively exterminated. 

Air is also effectively sterilized by atomising 

special aerosols in the production 

areas. The effective components of these 

aerosols are substances such as 

benzoic acid, lactic acid or hydrogen peroxide. 

These substances can even be 

used for the production of organic products 

and they also are effective on the 

food's surface. Although they eliminate 

almost all of the germs that cause spoilage, 

they are harmless for human 

beings and do not damage the product. 

Everything is under control 

in the packaging as well 

Chilled food can be shrink-wrapped, 

which is particularly suited for pasta and 

fully prepared meals. By contrast, sandwiches, 

sushi and salad preparations 

would be damaged by such packaging 

or lose their fresh appearance. That's 

why Modified Atmosphere Packaging 

(MAP) on trays is frequently used for 

such products. MAPs replace preservatives 

with a germ-free gas atmosphere 

that is tailored to the food in question in 

order to keep cut fruit, salads and vegetables 

fresh. But tray packaging is also 

useful for other applications. The merger 

of freshness and convenience is made 

perfect by all-new plastic wrapping that 

allows kitchen-ready chilled products to 

be cooked or baked in the microwave 

directly on the tray. 

Creating clean conditions 

with high pressure 

High Pressure Preservation (HPP) is 

a non-thermal method for preserving 

food. This method, which has recently 

become generally available, reduces the 

number of undesirable micro-organisms 

in food in a manner that preserves the 

product's properties. HPP helps to meet 

the increasing demand for very highquality 

food products lacking additives. 

The system offered by the Anuga Food- 

Tec exhibitor Multivac consists of one or 

more HPP chambers and a pressure 

booster. High Pressure Preservation of 

food is generally performed at a pressure 

of up to 6,000 bars, which destroys 

any harmful micro-organisms that the 

products may contain. The high-pressure 

treatment is employed on primary 

packaged food. The process causes 

negligible thermal stress and hardly 

changes the food's structure, its taste or 

the valuable nutrients it contains. Protective 

gas packaging that is especially 

adapted to high pressures is used as the 

primary packaging to ensure that product 

quality remains unchanged during 

the food's shelf life.

GEA Westfalia Separator Group at Anuga FoodTec 2012 

Outstanding centrifugal separation technology 

The new ecoclear of GEA Westfalia 

Separator Group is ideal for bacteria 

removal in the production of highgrade 

dairy products and is also suitable 

for producing cheese-making milk. 

Cologne 

27.03. – 30.03.2012 

Hall 4.1 

Stand A031-D038 

GEA Westfalia Separator Group is presenting a new separator 

generation for milk skimming at Anuga FoodTec from 27. to 

30. March 2012 in Cologne. For the first time in a medium 

capacity range, the new milk skimming separator MSI 140 

with integrated direct drive will be presented. This separator 

will be combined with a standomat MC for automatic fat 

content regulation of cream and milk at the fair. 

The new GEA Westfalia Separator ecoclear has likewise been 

developed for small and medium flow rates in the dairy 

technology sector – combinable for the first time in this capacity 

class with proplus. The proplus system enables extending the 

ejection intervals and consequently a reduction of the solids 

discharge. The ecoclear separator is optimal for bacteria 

removal from high-grade dairy products and is suitable for producing 

cheese-making milk. Thanks to the self-cleaning bowl, 

the machine is suitable for fully automated cleaning-in-place. 

The GEA Westfalia Separator ecoforce decanter series in 2phase 

and 3-phase design with integrated summationdrive 

stands for high performance efficiency and absolute reliability. It 

is used specifically in beverage technology, in the processing of 

renewable resources and in dairy technology. In addition, GEA 

Westfalia Separator Group will be showing its range of ceramic 

membrane elements for microfiltration and ultrafiltration which 

complements the mechanical separation technology perfectly. 

A completely new service concept is also having its premiere 

at Anuga FoodTec: serv&care for permanently high availability, 

process efficiency and budget security. With this whole bundle 

of new developments, GEA Westfalia Separator Group is 

emphatically underlining its claim to innovate. 

GEA Mechanical Equipment 

GEA Westfalia Separator Group GmbH 

Werner-Habig-Straße 1, 59302 Oelde 

www.westfalia-separator.com 

engineering for a better world


Less effort, greater benefits 

Creating products with economical processes and efficient plant concepts 

In the future, hygiene will remain the overarching topic for processing facilities. 

Photograph: Koelnmesse 

The latest generation of food production 

plants enables operators to conserve 

resources and minimize costs by optimising 

processes, boosting flexibility and 

improving products. By integrating appropriate 

design criteria and cutting-edge 

automation components, operators can 

produce top-quality products that benefit 

manufacturers, consumers and the environment 

alike. 

Hygiene will remain the overarching 

topic for processing facilities in the future. 

The systematic use of hygienic design criteria 

to improve plant hygiene has a positive 

impact on a wide range of different 

factors. The focus is on minimizing hygiene-related 

and health-related risks, 

which can damage a company's image, 

cause product losses and lead to damage 

claims. Processing facilities that are 

easier to clean also create substantial 

cost savings in practice, because they 

can be cleaned more rapidly with the use 

of less water, energy, cleaning agents 

and disinfectants. This not only saves money 

but also improves the company's environmental 

performance. Now that the 

key hygienic design criteria for processing 

plants have been formulated and implemented 

with increasing success, researchers 

have begun to examine the issue 

in more detail. In the years ahead, 

close examination of the properties of 

12 |dmz 6/2012 

material surfaces and their interaction 

with dirt and micro-organisms will provide 

new insights that will be used to create 

new cleaning strategies. These include 

strategies for combating harmful biofilms, 

which have been largely disregarded up 

until now, as well as systems for the biomonitoring 

of plant cleanliness and hygienic 

conditions. 

Things are happening 

on the surface 

Stainless steel is an outstanding material 

with regard to durability and hygiene. 

To date, it has always been the key 

material for ensuring that processing 

facilities are easy to clean. However, alternatives 

are now being increasingly 

used for exterior surfaces, largely because 

of the greatly increased prices of raw 

materials. These alternatives consist of 

materials and coatings that offer a range 

of advantages. Bosch Rexroth, for example, 

is using special plastics for its successful 

CL03 valve terminal system. These 

plastics can withstand a wide variety of 

cleaning chemicals so that the terminal 

system achieves protection class IP69K, 

which means it can be used directly on 

the machinery without requiring a switching 

cabinet. Innovative surface coatings 

are already being used in washdown drives, 

automation components and robots. 

Their low percentage of stainless steel 

and the possibility of using other materials 

underneath the surface coating makes 

these systems less expensive and 

lighter than those made of stainless steel. 

Thus, it is possible to reduce the material 

costs of servo motors by around 30 per 

cent if two-part coatings are used. The 

protective coat meets the IP67 protection 

class and enables the wet cleaning of the 

machinery with cleaning agents and chemicals. 

This new generation of robust, hygienic 

surfaces is represented by the tried 

and tested VLT series from Danfoss and 

by Stäubli's He robot series. It allows exterior 

surfaces to achieve the same level 

of durability and cleanability as stainless 

steel without containing this material. 

Stainless steel remains the preferred material 

for processing plant interiors and is 

difficult to replace. Nevertheless, the rising 

cost of this material will almost certainly 

lead to the development of alternatives 

in the medium term. Nanoscience 

will surely contribute to the development 

of suitable coatings for the targeted modification 

of surface properties and generating 

new ideas for hygienic plant design. 

Modular systems for improving 

plants and efficiency 

Plant manufacturers are continuously 

improving their products in order to approach 

maximum efficiency at all levels. 

Modular designs for flexible expansion, 

retooling and upgrades, as well as flexible 

application possibilities, are now almost 

mandatory features in this regard. 

One example of this is the optimised version 

of the Tetra Albrix module for dissolving 

sugar. Thanks to its high operating efficiency 

and modular design, this system 

cuts costs, increases environmental 

compatibility and simplifies upgrading. A 

range of innovations makes these savings 

possible compared to predecessor 

models. The module is fitted with an advanced 

control system for the brix setpoint 

value that enables companies to 

continuously adjust the dosage and 

maintain the temperature at an optimal le-

vel for the respective amount of sugar, 

thus reducing energy consumption. Energy 

consumption is also cut by a new 

cross-flow filter, which enables the manufacturer 

to determine the size of the sugar 

crystals and minimizes the dissolution 

tempera-ture. Heating costs are 42 per 

cent lower than those of the predecessor 

version, and the costs for cooling energy 

are even 55 per cent lower. Including the 

demand for cooling energy, electricity 

consumption amounts to only 4 kWh per 

1,000 litres of the product, while the 

amount of heating energy needed totals 

14.5 kWh per 1,000 litres. Other advantages 

include time savings resulting from 

process acceleration and reduced raw 

material costs due to the use of less expensive 

sugar. Depending on requirements, 

the dissolver can be modularly expanded 

to include a pasteuriser and a decoloriser. 

Local designs 

for global benefits 

This example combines a number of 

trends, some of which the manufacturers 

of processing facilities have been addressing 

for a long time, but which will not 

become less important in the future. One 

of these trends is the increasingly modularised 

design of the facilities and the individual 

components, which makes it possible 

to customise the assembly and expansion 

of plants and components as 

well as of complete modular systems. 

The resulting cost savings in production 

and parts stocking benefit manufacturers 

and customers alike. 

Another trend involves splitting processing 

facilities into modules, components 

and parts, but at the same time holistically 

examining the effects of changes 

so that time, raw mat-erial and energy savings 

can contribute to substantial cost 

reductions. 

However, one of the most important 

trends for the production flow involves the 

sensor sys-tems. Increasing process integration 

and new developments in online 

and inline analyses open up new possibilities 

for measuring and controlling 

technology as well as for the automation 

of processes. 

For example, there are methods for 

the inline determination of production parameters 

that go far beyond simple density, 

guide value and opacity measurements 

and enable optimal processing 

through the immediate influencing of pro- 


cess parameters before any defects can 

occur in the product. This development 

will continue in the future and might eventually 

include the use of biosensors. 

Presenting the numbers 

Manufacturers will also increasingly 

examine all of the lifecycle costs of machines 

and plants, from their purchase all 

the way to their disassembly and disposal. 

They will do this because it enables investors 

(including those from outside the 

food industry) to plan the costs that will accrue 

during the system's use. On the one 

hand, this enables operators to evaluate 

the sustainability of their investments; on 

the other, they can then achieve planning 

security that prevents high follow-up costs 

from arising after the system is put into 

operation. Thanks to this examination of lifecycle 

costs, the suppliers of processing 

facilities can convincingly demonstrate 

that an investment will pay off for the customer 

over the long run due to the system's 

increased energy efficiency and reduced 

resource use. The efficient use of all 

types of resources – from energy and raw 

materials to additives and the processing 

facilities themselves – will remain a key topic 

in the future. 

From milk supply to ripened cheese. 

We create added value for you, your products and 

your customers. 

Kalt Maschinenbau AG 

Dairy supplies and cheese making equipment 

Letziwiesstrasse 8, CH-9604 Lütisburg 

Phone +41 (0)71 932 53 53 

info@kalt-ag.ch 

www.kalt-ag.ch 

Meet us at the ANUGA 

hall 4.1, aisle B 

stand no. 069a


Packing in Flux: At the interface 

between the real and digital worlds 

The days are gone when packaging was used for nothing more than protecting 

the product andensuring an attractive presentation at the point of sale. These days, 

packaging has to do a lot more. 

The packaging technology is strongly represented at the fair. Photograph: Koelnmesse 

It has to be intelligent and interactive, 

and it is supposed to track goods 

along the entire supply chain, to expose 

counterfeits, to test whether a 

package has already been opened, or 

to indicate whether a cold chain has 

been interrupted. Finally, it is supposed 

to make it possible to pursue 

new methods of brand communication 

and to interact with the consumer. 

QR codes are spreading very rapidly 

at the moment: in magazines, on 

placards, and on packaging too. More 

and more merchants and manufacturers 

of branded products are making 

use of these two-dimensional „quick 

response” codes. If the consumer has 

a cell phone with a built-in camera or a 

smartphone, it can be used to scan in 

the code printed on the packaging. 

The phones have an app that decrypts 

the code and navigates the user directly 

to the corresponding website of 

the manufacturer, where consumers 

can find more information. This way, 

14 |dmz 6/2012 

the limited analogue space on the 

packaging can be expanded virtually. 

For example, the stated goal of 

Frosta, a producer of frozen foods, is 

to ”remove cooking obstacles”. The 

company prints a QR code on many 

frozen vegetable packages. With a 

smartphone, the consumer can then 

use the code to navigate to a microsite 

that presents recipe ideas, for 

example. Any ingredients that are still 

needed can then conveniently be 

bought during the same shopping trip. 

But that's not all: In keeping with the 

trend towards interactivity and networking, 

users can also enter their 

own recipe ideas and use interfaces to 

social media networks like Facebook 

and Twitter. 

Coca-Cola has its sights on a different 

target group. Together with the can 

manufacturer Ball Packaging Europe, 

the beverage maker wants to use beverage 

cans as a link between music 

and refreshment. A consumer with a 

cell phone uses the QR code printed on 

the can to connect directly to the Coke 

Music Portal. „This way, the beverage 

can appeal to several of the customer's 

senses at once – taste, hearing, sight – 

and therefore turns into an interactive, 

multimedia amplifier of the customer's 

enjoyment of the product,” says Gerlof 

Toenhake, Director of Marketing at Ball 

Packaging Europe. 

Protection 

against product piracy 

QR codes are used for more than 

just brand communication, however. 

The printing press manufacturer Heidelberg 

has developed a technology 

that protects against product piracy. 

The products are equipped with security 

tags. These consist of a pattern 

randomly generated from copper 

threads and an associated, unique 

QR code. The combination of these 

two elements on the product itself or 

its packaging ensures a high degree 

of protection against counterfeits and 

generates a unique identity comparable 

to a human fingerprint for each individual 

product. With a special app 

that runs on mobile devices like smartphones, 

it is easy for the final customer 

to check the authenticity of the 

products labelled in this way. 

The QR code is used not only by 

manufacturers of branded products 

but also by merchants. For example, 

the discount supermarket chain Netto 

is currently expanding QR coding for 

its products. Now that all the packaged 

fruit and vegetable products have 

been labelled, fresh meat is being 

tagged with the QR code too. Via 

smartphone, the customer can obtain 

information about the origin, quality 

and nutritional value of the product, in

addition to recipes. The spread of QR codes has gained more 

momentum as a result of the recent E. coli scare and other 

food scandals. This shows how quickly a technology 

can become established if it is relatively simple and inexpensive 

to use. 

Because of their cost, RFID (radio frequency identification) 

tags are not yet suitable for the mass market. If prices 

fall, this could change quickly, however, because RFID 

technology has the potential to replace the bar code. Radio 

frequency technology enables non-contact identification, 

management and tracking of as many products as is desired, 

throughout the entire value chain and from production 

to the consumer. The packaging used for high-priced products 

is already being made with integrated RFID tags as 

protection against product piracy and theft. 

New development: RFID plus sensor 

The Fraunhofer Institute for Physical Measurement 

Techniques IPM, Freiburg, is going one step further: It has 

developed special RFID tags in which sensors are integrated 

into the label. This means temperature sensors can be 

used to check whether a cold chain has been maintained, 

for example. In a different variant, gas sensors measure the 

concentration of the gas ethylene, which allows inferences 

to be made about the degree of ripeness of many types of 

fruit. 

As the examples show, packaging is taking on a multimedia 

character and linking manufacturers, the trade and 

consumers. There is a downside, however: This brave new 

world of packaging doesn't yet seem to be fully mature and 

functionally stable. A study carried out by GS 1 (an international 

organization that formulates global standards to improve 

the value chain) and the consultancy GapGemini 

shows that the product information often is not valid. Over 

90 per cent of the information that British market researchers 

obtained via mobile bar code scanning was incorrect 

or incomplete. And how will customers react? 

Thirty-eight per cent of those surveyed said they wouldn't 

buy the product if they can't trust the data they get via their 

smartphones. So there is still some work to be done in this 

regard. 

Health consciousness 

provides impetus for developments 

Despite the fact that there are sometimes still problems 

with the technology and some ”teething troubles” that have 

to be cured, these difficulties won't impede the growth in intelligent 

packaging. Organic and printed electronics in particular 

have considerable potential to change the world of 

packaging. The U.S. market research firm MarketsandMarkets 

estimates that between 2010 and 2015, global sales of 

intelligent packaging will grow by 8.2 per cent per year to 

approximately US$24 billion. With a market share of 35 per 

cent, North America is set to become the largest buyer of 

active and intelligent packaging. The health-conscious consumer 

is applying ever higher standards to food safety. This 

is likely to add more impetus to the spread of intelligent packaging, 

particularly in the fields of dairy products, meat, 

poultry and ready-cooked meals. 

Impressive Variety for 

individual requirements 

Whatever you may need, ILLIG can 

offer it. We provide a full spectrum 

of future-oriented, high-quality 

thermoforming and packaging 

machines as well as suitable 

tools: Cost-effective, long-lasting, 

world-wide available and suitable 

for your requirements. In addition, 

we offer a comprehensive service 

kit to ensure utmost production 

reliability for decades. Buy now – 

and get lasting benefit. 

ILLIG Maschinenbau GmbH & Co. KG 

Robert-Bosch-Strasse 10 

74081 Heilbronn I Germany 

Tel. +49 7131 505-0 

Fax. +49 7131 505-303 

Tradition forms future 

Thermoforming 

Packing technology 

Tooling 

E-Mail: info@illig.de 

Internet: www.illig.de


Efficient and versatile model systems 

for innovations in cheese 

Dr. Wim Engels, Dr. Lucie Hazelwood, Dr. Eva-Maria Düsterhöft, 

Divisions of Flavour & Texture and Health, NIZO food 

research, Ede, The Netherlands 

The key to the acceptance of cheese by the consumer is the flavor and texture quality. The current 

trends towards low fat and low salt cheeses require time and cost effective screening models for 

maintaining optimal quality. Such cheese screening models are available at NIZO food research to 

better understand, improve and tailor many aspects of cheese making and ripening. This article 

exemplifies exciting possibilities that are offered by our efficient and versatile model systems. 

Figure1: Close-up of MicroCheeser apparatus. Inset: microcheese. Photos: NIZO 

In recent years the demand for improvement, 

diversification and tailoring 

of the quality of cheeses has increased. 

The consumer’s awareness 

on healthy diet choices has triggered 

a trend towards low fat and low salt 

cheeses. For producers, implementation 

of improved methods for producing 

high quality low fat and low salt 

products, but also for e.g. acceleration 

of ripening, are important aspects. 

These developments touch on a variety 

of aspects of cheese making, 

especially those focusing on the improvement 

of cheese flavour and texture, 

but also on ensuring optimal pre- 

16 |dmz 6/2012 

servation of the fermented product. 

The aspects include culture selection, 

optimization of processing and ripening 

and the use of novel ingredients. 

The key to the consumer acceptability 

and thus the success of e.g. lowsalt 

and low-fat varieties of cheese, 

though, is the flavour quality. For optimising 

cheese quality, (detailed) 

knowledge of flavour attributes is essential 

as well as understanding of the 

physiology of starter cultures and 

(bio)chemistry of flavour compound 

formation. Effective and targeted improvement 

of flavour (and texture) requires, 

in addition to basic research, 

extensive systematic screening of 

cultures and processing conditions 

during real cheese-making. This generally 

is a lengthy and costly process.To 

reduce screening costs and 

to enable production and testing of 

many variables in parallel, models 

were developed to down-size the 

cheese manufacturing process. Dedicated 

and effective, real cheese, 

screening systems were for a long time 

however not available for this purpose. 

NIZO food research developed 

the MicroCheese and ScreenCheese 

models available for tailoring flavour 

and texture formation. These models 

offer tremendous possibilities to study 

many aspects of cheese production 

e.g. the screening of microbial culture 

collections for desired fermentative 

capacities, screening of bacterial mutant 

libraries, variation of processing 

conditions and assessment of health 

or safety related aspects. Rapid enzymatic, 

microbial, compositional 

and, for ScreenCheese, sensory analysis 

methods can be applied on the 

model cheeses. 

The real cheese screening models 

offer new possibilities to study many 

aspects of cheese production and flavour 

formation by cultures and culture 

combinations under varying processing 

conditions. Such screening not 

only accelerates product development 

but also allows a more systematic 

approach to better understand the 

complex process of cheese making 

and ripening.

Figure 2: Key aroma compound formation in Gouda MicroCheese with (engineered) adjuncts 

and control strains. 

Cheese models 

at various scales 

The MicroCheese model 

NIZO has developed a protocol for 

the high-throughput manufacturing of 

cheese by employing a standard 96 

deep-well microplate as an array of 

cheese vats. In this system, up to 600 

individual cheeses can be manufactured 

per day. Each ”vat” can contain 

1.7 ml of milk and can be addressed 

separately with substrate, ingredients 

or cultures yielding cheeses of 170 

mg. Protocols for the production of miniaturized 

Gouda, Cheddar and 

Swiss-type cheeses have been developed 

and the resulting cheeses closely 

resemble conventionally produced 

cheese in terms of acidification profiles, 

moisture and salt contents, proteolysis, 

flavor profiles and micro structure. 

The MicroCheese platform can 

be used for the rapid screening of cultures, 

adjuncts or even enzymes in 

the cheese environment. All required 

analyses can be performed such as 

viable cell counts, flavour profiles, enzyme 

activities, microstructure and 

composition. The MicroCheese is also 

suitable for safety studies to monitor 

survival of pathogens or spoilage 

organisms in cheeses. For example, 

reduction of salt in cheese inevitably 

leads to safety issues where new strategies 

for cheese preservation must 

be considered. The MicroCheese is a 

well suited model to assess survival 

and possible outgrowth of spoilage 

and/or pathogenic microorganisms 

under various processing conditions 

or in the presence of preservatives. 

The manufacturing process 

A custom-made automated apparatus 

has been developed (see Figure 

1). Cutting of the curds is performed 

by computer-controlled movement of 

a stirring device through the curds. 

Centrifugation of the microplates is a 


key element for performing washing 

and pressing of the MicroCheeses. After 

completion of acidification, a brine 

solution is added to each well, which 

results in the desired salt percentage 

in the cheese. For ripening, the plates 

are sealed in an atmosphere of nitrogen 

and placed at the desired temperature 

for up to three months before 

further analysis. 

Testing of adjunct cultures for new 

flavor profiles 

To investigate the starter culture 

screening potential offered by the MicroCheese 

model, we have evaluated 

the impact of the addition of selected 

adjunct starter cultures in the Goudatype 

MicroCheese [1]. To this end, 

three strains were applied as adjunct 

cultures in Gouda-type Micro 

Cheeses. The strain B1157 is known 

to express high levels of the α-keto 

acid decarboxylase (BcKAD) enzyme, 

which is known to be involved in the 

formation of certain aldehydes impor- 

dmz 6/2012 | 17


Figure 3: Top panel: Outgrowth of C. tyrobutyricum in Gouda cheese as a function of salt 

content after 6 weeks ripening at 17 °C. Results are expressed as gene copy number/g cheese. 

Lower panel: Butyric acid production in Gouda cheese contaminated with 0, 5 or 25 spores/ml 

of C. tyrobutyricum as a function of salt content after 6 weeks ripening at 17 °C. 

Figure 4: Schematic representation of ScreenCheese production. 

tant for flavour in cheese, such as 3methyl-butanal 

[2]. In addition, Micro- 

Cheeses were manufactured containing 

adjunct culture B2083, a B1157 

derivative in which the gene for BKAD 

has been inactivated, and a strain 

NZ9000+ in which BcKAD is expressed 

at a high level. After 41 days of 

cheese ripening MicroCheeses produced 

with strains B1157 and 

NZ9000+ cultures respectively contained 

7.6- and 5.3-fold increased 3methylbutanal 

levels as compared to 

the control MicroCheeses (Figure 2), 

while the strain B2083 produced low 

levels. These findings demonstrate 

18 |dmz 6/2012 

that the MicroCheese model allows 

the accurate prediction of the flavorprofile 

impact of modulation of a single 

enzyme in the (adjunct) starter culture.The 

advantage of the Micro- 

Cheese model in comparison to liquid 

culture screening is the increased predictive 

value. 

Risk and safety assessment 

upon salt reduction 

In the context of an EU-funded project, 

entitled DREAM, the Micro 

Cheese model has been further developed 

to generate a representative 

model for monitoring growth of spoilage 

bacteria during cheese ripening. In 

the project, cheese milk was deliberately 

contaminated with Clostridium tyrobutyricum, 

a relevant spoilage bacterium 

for cheese, and a potential 

threat when e.g. salt in cheese is lowered 

[3, 4]. C. tyrobutyricum causes 

excessive gas formation (the late blowing 

effect) and flavour defects in 

cheese. The outgrowth of C. tyrobutyricum 

was monitored during cheese ripening 

in cheeses of different salt 

contents by quantitative PCR (qPCR) 

of a unique DNA sequence from the 

microorganism. The results obtained 

confirmed that salt reduction may result 

in higher outgrowth of C. tyrobutyricum. 

The increased levels of butyric 

acid in the various low salt Micro- 

Cheeses were in agreement with outgrowth 

of C. tyrobutyricum (Figure 3). 

The MicroCheese model is thus a suitable 

tool for risk assessment upon 

salt reduction. 

The ScreenCheese model 

A second versatile and cost-effective 

small scale cheese model system 

developed and successfully applied 

by NIZO food research is Screen- 

Cheese. ScreenCheese allows the 

testing of up to 30 variables per day 

where a normal cheese pilot plant can 

only handle 4 to 5 vats. The screening 

system is perfectly suited to evaluate 

the effect of different starters, adjunct 

cultures/microbial strains, enzymes, 

other ingredients and also the influence 

of compositional parameters, 

e.g. different salt or fat contents, on 

primarily cheese flavour and on texture. 

Per variant, several small cheeses 

of ca. 300 g to 1 kg are produced. This 

size allows assessment by sensory 

grading as well as instrumental analysis, 

such as the formation of flavour 

compounds and textural properties 

during the course of the ripening 

period. 

The production process 

Basically the ScreenCheese protocol 

consists of production of a large 

batch of curd (e.g. from 200L of cheese 

milk) and dividing this curd into portions 

of typically 2 to 3 kg. The ingredients 

and/or cultures that are to be 

tested are blended into the predrained 

curd and subsequently moulding, 

Continued on page 20

Company News 

The TIGER System from BARTEC BENKE 

World class in milk Measurement and sampling technology 

The customer performance requirements placed upon this 

BARTEC BENKE Milk-Tiger System were quickly and precisely 

formulated. Quick in the milk uptake, exact and light was the 

requirement consensus, with a stable milk density and volume 

measurement. 

Demanded by dairies, trucking companies and producers, 

the BARTEC BENKE Milk Tiger System represents the latest 

milk measurement technology on collection vehicles. 

The TIGER is unmatched in its stability of reproducing milk 

density, measurement precision, speed and light weight. Working 

without an air separator, the TIGER literally measures air via 

its patented bubble sensors and calculates the exact amount 

of milk drawn in from the produces. It does this across the entire 

spectrum up to 1.350 l/min. The reaction time of the bubble 

sensors is in the millisecond range. 

Due to the high resolution and the nature of the measurement 

principle, the sensor can be used directly to control the 

pump. With a weight of less than 200kg, it is currently the lightest 

system in the market. 

The system conforms to all regulatory guidelines of the food 

processing industry for the handling and measurement of milk. 

The system is MID-certified and available in 3” piping throughout. 

The advantages in short: 

n exact and consistent density and volume measurement 

for the robust daily environment 

n compact foot print weighing less than 200 kg, 

air-separator is not necessary 

n optimized milk uptake volume across the entire 

suction spectrum 

n simultaneous sampling 

n caring treatment of the milk retaining its quality 

n fully electronic 

n no constraints or constrictions on the suction side 

n remote update and off-site error diagnosis 

n simple operation coupled with high performance 

The high customer acceptance of the BARTEC BENKE Milk 

Tiger System is a confirmation for BARTEC BENKE that they have 

come full circle from a component supplier to a systems supplier. 

Lutz Reiprich, Manager of the BARTEC BENKE FOOD Division 

describes it the following way: ”It was a real pleasure to 

have seen the cooperation of our employees, working together 

with customers in an effort to bring this product to market. It was 

a very unique experience to develop a product under the watchful 

eyes of dairy personnel, truckers and milk producers. The 

”real-life“ proximity of these customers has helped us immensely 

to make the product robust for the day-to-day business of 

collecting milk. On top of the list of requirements: the consistent 

and constant delivery of exact density and volume data.“ 

The exact determination of the milk volume drawn in at the 

producers is the economic common denominator in the milk 

procurement chain. Here, the BARTEC BENKE Milk Tiger System 

goes the extra mile. ”Throughout the development process, 

we were always conscious of the responsibility placed 

upon us to deliver the most exact measurement possible.“ Not 

needing an air separation system brings with itself considerable 

weight reductions, but also excellent measurement results 

due to the bubble-sensor based active volume measurement of 

the air-in-milk inclusion. The BARTEC BENKE Milk Tiger System 

calculates these values out of the equation. Thus measuring 

milk…not air, which is fair. 

BARTEC BENKE at the ANUGA FoodTec 2012: Hall 4.1, Booth A080 

dmz 6/2012 | 19


Table 1: Typical bacterial counts and compositional data of ScreenCheeses. Mesophilic 

starters (Mesoph.) and thermophilic adjunct cultures (Lb.) were counted (n.d. =not detected, 

i.d.m.=in dry matter). 

Figure 5: Sensory profile of ScreenCheeses produced with different starters (DL-, O-) and 

adjunct culture (LH-B01). Scale 0 (none) – 4 (very high). 

Figure 6: Efficient screening: the key to fast strain selection and product development. 

20 |dmz 6/2012 

pressing, brining (alternatively drysalting) 

and foil-ripening at appropriate 

conditions take place (Figure 4). 

Protocols for Gouda-type, Cheddartype 

and Swiss type cheeses are 

available. Fat and salt content can be 

adapted as desired. 

ScreenCheese performance 

The small cheeses produced resemble 

their large scale counterparts 

in every respect: starter cultures grow 

to typical numbers, composition, texture 

(Table 1) and characteristic flavour 

profiles develop in comparable 

ripening periods (up to 16 weeks). The 

differentiating power of this screening 

system is illustrated in Figure 5: A 

ScreenCheese produced with a thermophilic 

adjunct culture (LH-B01) was 

clearly distinguished from control 

ScreenCheeses by an in-house panel 

due to its flavor profile which was 

characterized by a higher flavour intensity, 

more sweetness and the absence 

of any bitterness. The wellstandardized 

and specifically adapted 

cheese-making protocols guarantee 

excellent reproducibility and low variations 

in moisture content (comparable 

to industrial cheese production). 

ScreenCheese’s superior translatability 

to large scale cheeses has been 

proven in many projects for cheese 

and ingredient manufacturers. 

New possibilities 

The processes involved in flavour 

and texture formation in cheese, during 

cheese ripening, are complex but 

essentially comprise of a series of 

(bio)chemical processes in which the 

starter cultures provide the enzymes. 

The natural biodiversity which exists 

in starter microorganisms, e.g. Lactococcus 

lactis, offers exciting possibilities 

when explored and applied in 

practice. Various real cheese model 

systems for directed screening for flavour 

producing (starter) organisms 

are now available enabling successful 

selection of strains. These tools will 

make the rational design of improved 

tailor-made industrial cultures for 

cheeses with attractive flavour and 

texture properties possible. Their sequential 

usage, ultimately combined 

with evaluation on pilot-scale, creates 

a unique methodology for selection of 

cultures (Figure 6). In addition, the

cheese models facilitate screening for 

processing conditions and/or ingredients, 

e.g. rennets or other enzymes, 

that improve and accelerate flavour or 

texture formation. Also, possibilities 

for preventing or controlling growth of 

undesired micro-organisms in cheese 

can be evaluated much more efficiently 

using cheese screening models. 

Ultimately, this means acceleration 

of product development and reduction 

of costs. 

DREAM (Design and development 

of realistic food models with well characterized 

micro- and macro-structure 

AAmpack 

mpack 

AAmmann 

mmann 

G 

GmbH mbH 

& 

CCo. 

o. 

KG G 

AAbfüll- 

bfüll- 

uund 

nd 

Verpackungsmaschinen 

Ve erpack 

k ungsmaschinen 

and composition, contract 222654-2) 

was partially financed by EU. 

References: 

1. Bachmann, H., Kruijswijk, Z., Molenaar, 

D., Kleerebezem, M. and J. E. 

T. van Hylckama Vlieg (2009) A highthroughput 

cheese manufacturing 

model for effective cheese starter culture 

screening J. Dairy Sci. 92:5868– 

5882 

2. Smit, B. A., J. E. van Hylckama 

Vlieg, W. J. M. Engels, L. Meijer, J. T. 

Wouters, and G. Smit (2005) Identification, 

cloning, and characterization 

of a Lactococcus lactis branched- 

Lechfeldgraben 

7 

D-86343 

Königsbrunn 

Tel: el: +49 

8231 

6005-0 

Fax: +49 8231 6005-11 


chain alpha-keto acid decarboxylase 

involved in flavor formation. Appl Environ 

Microbiol. 71:303-11. 

3. Klijn, N., Nieuwenhof, F.F.J., Hoolwerf, 

J.D., Waals, C.B. van der; Weerkamp, 

A.H. (1995) Identification of 

Clostridium tyrobutyricum as the causative 

agent of late blowing in cheese 

by species-specific PCR amplification. 

Appl Environ Microbiol. 

61(8):2919-24. 

4. van den Berg, G., Stadhouders, J. 

(1986) The salt content of cheese. 

Voedingsmiddelentechnologie. 

19(7):37-39. 

227 

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Soft-drinks – a paradigm shift 

Renate Stögmüller 

Still beverages, plus ”healthy” and nutritious drinks, are becoming ever more 

popular. This also and in particular applies to the Asian markets. In 2010, 

Coca-Cola launched a fruit-juice/milk-based mixed drink and a green tea in 

Vietnam as well. For this purpose, Coca-Cola Beverages Vietnam (CCBV), 

a company owned by the Coca-Cola Sabco group, installed its first PET hotfill line. 

The trend towards nutritious and 

healthy RTD beverages continues unbroken, 

providing major potential for the 

future. So it was high time for Coca-Cola 

to move into this segment, offering as 

it does attractive profit margins as well. 

Hotfill PET line 

filling three beverages 

In 2009, the three plants with a payroll 

of 1,300 were producing 18.1 million 

22 |dmz 6/2012 

physical cases on a total of nine filling 

lines, among them five returnableglass, 

two canning and two PET lines. 

In addition to Coca-Cola’s core range, 

they also make beverages of the 

Schweppes Group, plus the Samurai 

energy drink, Crush, Minute Maid 

Splash and the local water brand Joy. 

The hotfill PET line is rated at 24,000 

containers an hour and currently filling 

three beverages: 

Following a lengthy 

buffering section, an 

air dryer removes any 

condensation water 

from the bottles, thus 

making sure they can 

be reliably dressed in 

sleeve labels on a 

Sleevematic. 

Photo: Krones 

n the highly viscous Minute Maid 

Nutriboot, a mixed drink based on 

skimmed milk and apple juice, and 

offered in a variety of flavours in 

300-millilitre hotfill PET containers, 

each weighing 23 grams. There are 

plans for also filling Nutriboot in 

one-litre containers at a later 

juncture; 

n the Tea Leaf green tea in 480-millilitre 

and one-litre containers; 

n the Minute Maid Teppy orange 

juice, with a pulp content in 330millilitre 

and one-litre containers. 

In preparation for filling, once blending 

has been completed, the beverages 

are fed from the syrup kitchen into 

a small buffer tank located right in 

the middle of the bottling line. From 

here, they are passed through the 

VarioFlash shell-and-tube heat exchanger, 

which has been designed 

specifically for handling liquids with a 

pulp content. The beverages are warmed 

up to 65 degrees Celsius and 

then deaerated, after which the milkbased 

Nutriboot is additionally homogenised. 

This is followed by UHT treatment, at 

96 to 110 degrees Celsius, depending 

on the product being handled in each 

case. The relevant temperature is 

maintained for between 23 and 30 seconds 

in heat-holding tubes, and to 

complete the process the beverages 

are then cooled down to 92.5 degrees 

in a cooler unit. The VarioFlash H 

utilises a variety of cooling circuits for 

the different products involved. 

The product, decontaminated in the 

VarioFlash H and thus biologically 

stabilised, is then continuously

passed to the Sensometic VP-GL- 

PET filler, set to a filling temperature 

of 90 to 91 degrees Celsius and in a 

separate cleanroom directly monobloc-synchronised 

with the hotfill 

stretch blow-moulder Contiform H16. 

CCBV is at present still using crystallised 

PET preforms directly from Vietnam 

but in the medium term intends to 

change over to the more affordable, 

non-crystallised PET. A Prejet Linear 

has been integrated in the inclined 

conveyor between the preform chute 

and the Contiform for cleaning 

the preforms’ interior. “The decision in 

favour of a monobloc was a logical 

one for us, because this does away 

with a rinser and an air conveyor, 

and cuts energy and water costs into 

the bargain. What’s more, the mono- 

The entire line is 

working in threeshift 

operation, 

run by twelve 

employees 

per shift. 

bloc’s footprint is smaller, too, and it’s 

running very smoothly indeed. 

We’re aiming for a consistent line 

efficiency of 85 per cent”, explains 

Tran Xuan Minh, the Business Unit 

Manager. Krones’ scope of supply also 

subsumed the VarioClean F CIP 

system, rated at 30 cubic metres an 

hour. 

Dry end included 

A Checkmat FM-G+L has been installed 

outside the cleanroom for 

checking the containers’ specified fill 

level. As the closed containers continue 

along the conveyor, they travel 

through a twelve-metre-long turning 

section, on which they are transported 

lying down, so as to use the product 

inside (which is still at 86 to 87 de- 

www.deutsche-molkerei-zeitung.de 

w 

Your advertisement could be here 


grees Celsius) to decontaminate the 

bottle’s head space as well. Once in a 

vertical position again, the containers 

are passed through a LinaCool, which 

cools them down to below 40 degrees 

Celsius. This is followed by a lengthy 

buffering section, after which a container 

dryer removes any condensation 

water from the bottles, thus 

making sure they can be reliably dressed 

in sleeves on a Sleevematic, with 

the labels then being shrunk on in a 

Shrinkmat superheated-steam tunnel. 

After that, the containers are dried 

again in a blower. Finally, a Variopac 

Pro TFS non-returnables packer produces 

shrink-wrapped trays, which 

are placed on pallets by hand. 

”Entirely virgin territory” 

The line is working in three-shift operation, 

run by twelve employees per 

shift. ”In the beginning, working with a 

hotfill line was entirely virgin territory 

for us, of course”, says Tran Xuan 

Minh. ”We still had to get used to this 

technology. We were given two 

months of on-site training by experts 

from Krones Thailand and Krones 

Germany.” 

With its new and so far only hotfill line, 

CCBV can now supply the entire 

Vietnamese market with the new bever-age 

types. And anyone knowing 

Coca-Cola also knows that this will 

prove a definite success in the long 

run. 

CROSS MEDIA 

OFFER 

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with click tracing + print 

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Contact person: 

Ines Schilling 

t.: 0049 / (0) 831/57142-18 

e-mail: i.schilling@ava-verlag.de 

AVA-Agrar Verlag Allgäu GmbH | Porschestraße 2 | 87437 Kempten – Germany | Postfach 3153 | 87440 Kempten

Fully automated cheese presses 

from the innovation leader 

New developments from Kalt Machinenbau AG from Switzerland 

Leaving nothing for granted and always a step ahead: The 

Swiss company Kalt Maschinenbau AG is planning optimum 

dairy processing operations all over the world, and not just with 

the company's own architects. That's right, the company can 

also provide fully-automatic cheese production whilst complying 

with the high hygiene standards in the USA. 

Fully-automated cassette press: „With the brand new Kalt 

Cassette Press, we can process up to one million litres of milk 

per day fully automatically,“ explains Renato Fari, deputy head 

of sales. The fact that the curd is cut automatically after the coagulation 

process has been standard procedure for some time. 

But the uniform filling of the curd into the moulds, pressing and 

the careful removal of the cheese have now also been made 

fully automated. Removing the cheese by hand has been 

condemned to the past. After pressing, the moulds are automatically 

tilted over and the cheese is blown out of the mould 

directly onto the conveyor belt which brings the cheese wheels 

into the brine bath. The patented system meets the highest 

standards of hygiene. This idea to develop the cassette press 

even further came about with the US market in mind, as the 

Swiss company based in the Toggenburg valley has successfully 

entered the market there. 

Flow press with a variety of cheese forms: But the European 

market is also to benefit from the high standards of the 

company – the high levels of functionality and processing quality, 

technological leadership, Swiss perfection in high-quality 

chromium steel and user-friendliness. „Over the course of our 

research and development activities, we have been able to 

Kalt Flow Press – automatic portioning and pressing 

with variable cheese formats 

Fully-automated Kalt Cassette Press 

Company news 

refine the filling and pressing system in cheese production to 

the extent that a variety of cheese formats can be made on one 

and the same machine“, explains Renato Fari referring to the 

brand-new Kalt Flow Press. The cheese, directly filled into the 

desired form, is led along a press line where it can then be 

removed from the mould. As a result of this market innovation, 

dairies can now react to the requirements of distributors with 

far much more flexibility. 

Assistance right from the start: Kalt Maschinenbau AG has 

been familiar with dairies' requirements for the highest possible 

product quality and hygiene for more than 50 years now. 

The everyday passion for cheese and innovative people with an 

awareness for tradition put Kalt Maschinenbau AG in the position 

to provide innovative, high-quality products which are as 

mature as the natural product of cheese itself. Alongside cheese-making 

plants such as cheese vats, cheese presses, brine 

bath plants and ripening cellars, the company also offers planning 

services for entire dairies. In this respect, offering architectural 

services is simply a logical step for the Swiss market 

leader on the way towards tailor-made dairies – either as smallscale 

operations or as market leaders processing over a million 

litres of milk a day. Systematic and individual planning and 

providing clients with assistance from the very start of projects 

reduces construction time, minimises costs and, once the 

finished construction or plant is handed over, provides a solid 

basis for perfect cheese production and dairy processing. 

The Swiss mechanical engineering specialists are now turning 

their hands to architecture, as innovation, precision and quality 

are things that are never left out in the cold. 

More information at www.kalt-ag.ch 

dmz 6/2012 | 1

Company News 

Improving foodstuffs and the health of people 

Chr. Hansen is a leading global biotechnology 

company whose head office 

is in Denmark, and who have more 

than 2300 employees, in over 30 countries 

worldwide. The company was set 

up in 1874 and started out with the manufacture 

and marketing of standard 

labora-tory products, with Chr. Hansen 

initially focussing on supplying the dairy 

farming sector. The product range 

today comprises 

milk clotting enzymes, DVS starter 

cultures, probiotic bacterial strains, 

specific ripening and protective cultures, 

natural colorants, along with test 

systems for inhibition tests in milk. 

Chr. Hansen is well known as a partner 

and supplier of product solutions 

for the milk, meat, beverage, sweet 

and 

wine sectors, as well as being a specialist 

in animal nutrition. 

In September 1997, Chr. Hansen 

acquired fermentation facilities for the 

production of enzymes in Nienburg/Weser, 

Lower Saxony. Since 

then, chymosin, an enzyme in cheese 

production, has been produced in a 

modern biotechnological fermentation 

process. Chr. Hansen sold this enzyme 

to the cheese industry worldwide, from 

Nienburg via a branch network of the 

group. The research department, 

which was set up on site, in the meantime 

worked on continuous further development 

of the production process 

and the environmental friendliness of 

processes. The factory, which by then 

also comprised a distribution and service 

centre, today employs 91 staff. 

Every day more than 500 million 

people worldwide consume products 

that contain natural product solutions 

24 |dmz 6/2012 

by Chr. Hansen. Natural products and 

processes are the basis for the development 

and manufacture of Chr. Hansen’s 

natural food processing aids. 

Chr. Hansen has set itself the goal of 

improving foodstuffs and the health of 

people the world over. In the future, 

too, in co-operation with clients, current 

and consistent market trends will be 

implemented in high-quality and innovative 

product solutions. 

Chr. Hansen in a nutshell: 

n Set up in 1874 in Copenhagen by 

Danish pharmacist Christian D.A. 

Hansen 

n 576 million Euro turnover in 

2009/2010 

n 2300 employees in over 30 countries 

all over the world 

n 85 agents worldwide 

n Research facilities in Denmark and 

the USA 

n Development centres in Denmark, 

the USA, France and Germany 

Agreement with US company 

GELITA AG has come to an agreement 

with the US company Catalent 

Pharma Solutions Inc., Somerset, NJ, 

the majority shareholder of R. P. Scherer 

GmbH & Co. KG located in Eberbach, 

Germany, for acquisition of its 

49% shareholding in the company. 

The completion of the transaction is 

subject to customary closing conditions 

including approval from regulatory 

authorities.With over 9 000 employees 

at more than 20 sites, Catalent 

is a major player in the pharmaceutical 

industry. For over ten years, 

n Application centres in more than 20 

countries 

n The most modern production 

facilities on three continents 

GELITA AG has treated the shareholding 

in R.P. Scherer as a purely financial 

investment and not as part of the 

core business. 

The joint venture between GELITA 

and R.P. Scherer, which was one of 

the first German-American joint ventures 

following the Second World War, 

now comes to an end after more than 

60 years. GELITA will continue to 

provide the R.P. Scherer plant, located 

on the premises of GELITA AG, 

with gelatin, energy, steam, fresh 

water etc.

Entire spectrum of process technology 

”For your advantage – The entire 

spectrum of the process technology” is 

the KIESELMANN FLUID PROCESS 

GROUP’s motto to present for the first 

time all companies of the group at Anuga 

FoodTec 2012. 

KIESELMANN presents its large 

valve and components program. Attention 

is focused on our novelty, the valve 

series KI-DS. These valves stand out 

particularly owing to their compact design. 

Three actuators of different capacities 

are available as an option. The actuators 

can be changed over either to air to 

open/spring to close or spring to open/air 

to close, simply by turning them. The 

aseptic valves GEMBRA, which assure 

safe food in many productions, are another 

highlight. A combination of radial 

and diaphragm seal is used here instead 

of a bellow. The advantages are optimal 

cleaning conditions and long-life and 

cheap wear parts. 

AquaDuna develops and produces 

high-quality cleaning technology, which 

is sold via KIESELMANN. A highlight of 

the fair is the nozzle spraying head DU- 

KI-DS 

Single seat 

valve and 

aseptic 

Double seat 

valve 

GEMBRA. 

Photo: 

Kieselmann 

NOS RB50. It allows a 360° cleaning of 

your production vessel at a defined number 

of revolutions of 14 rpm. A novelty is 

the surge cleaner DUNOS Rxx VAL for 

validateable processes. Owing to a sensor 

system mounted directly at the body 

of revolution, the function is absolutely 

safely proven on the external display. It 

is possible to define and display a wear 

limit by means of a programmable 

threshold. An integrated SPS output allows 

the connection to a higher-level 

Goodbye to chemicals, hello to savings 

At Anuga FoodTec 2012, Sidel will 

set new standards for sensitive 

products bottled in PET. With new 

packaging solutions, new and improved 

technology and an ever-growing 

service portfolio, Sidel is the leading 

player in aseptic PET and strives to 

be ”A Better Match” for the sensitive 

products industry. 

Sensitive products have become 

the fastest growing area for PET 

bottles in recent years as a result of 

consumers’ expectations for more natural, 

healthy and value-added products. 

This has led to a rise in demand 

for aseptic, hot-fill and ultra clean solutions 

to package juices, nectars, isotonics, 

teas, liquid dairy products and 

products with pulps and particles. 

Beverage producers need to focus 

on food safety and simple and efficient 

packaging solutions to satisfy 

growing demands, but also on flexible 

solutions that cater to different packaging 

formats and types with minimal 

production downtime and costs. 

Sidel will unveil a number of pioneering 

technologies and innovative 

packaging solutions designed to satisfy 

the rising demands for healthier 

drinks while respecting the specifications 

of those sensitive products. 

Among them are extensive aseptic 

capabilities, including the proven dry 

preforms decontamination technology 

PredisTM. Combi Predis/Capdis 

FMa has been specifically designed 

for the aseptic blowing, filling and capping 

of sensitive products in PET 

bottles and is still unique in aseptic 

configuration. Sidel was the first company 

to introduce such innovative 

technology in 2006 to improve customers’ 

total cost of ownership and sustainability 

targets regarding water 

and energy consumption. The technology 

also offers unlimited lightweighting 

possibilities. Sixty Combi Predis 

systems have already been sold 

worldwide, equivalent to more than fi- 

Company News 

control. KIESELMANN Anlagenbau 

plans and produces process plants 

mainly for the beverage and brewing industry, 

developed by our beverage technologists, 

master brewers and engineers. 

We will introduce to you at the fair 

our pigging technology by means of an 

active pigging system and will show you 

the advantages for your production. 

VA Food Processing is a company 

which develops and optimizes processes. 

We focus on process technology 

and plant construction for the dairy and 

beverage industry. A microfiltration plant 

will be introduced at the fair, which offers 

a considerable increase in value, especially 

for the milk-processing industry. 

Further highlights are the membrane filtration, 

Past+ ® microfiltration and BAC- 

TO+ ® microfiltration process. 

RIEGER Behälterbau provides suitable 

tanks and vessels for an optimal 

product storage for any range of application. 

It offers vertical and horizontal type 

flash pasteurization tanks, CIP tanks, 

pressure tanks, fermenters and agitator 

tanks. At the fair we will present you the 

advantages for your storage tasks with 

the help of a sample tank and further product 

samples. hall 4.1, A-010 

ve billion bottles produced with Predis 

to date, saving 600 million liters 

of water and around one million liters 

of chemical agents. 

Sidel will also present different hotfill 

and aseptic filling technologies, dedicated 

to beverages with slurry in 

PET containers, meeting relevant 

official standards for many types 

of end products with pulp, fibers, puree, 

sacs, particles, juices or dairy 

products. hall 7, A-11-B24 

dmz 6/2012 | 25

Company News 

Contaminant removal guarantees pure food 

At Anuga FoodTec, S+S Separation 

and Sorting Technology GmbH will be 

exhibiting magnet systems, metal detectors/separators, 

and X-ray scanners. 

Particular emphasis will be given to the 

completely new VARICON+ metal detection 

system featuring the C-Scan 

GHF detection coil, and the RAYCON 

product inspection system with highresolution 

imaging and enhanced detection. 

All the new S+S systems on show 

have been developed further with enhanced 

hygienic design features. The 

VARICON+ metal detection system can 

be specified in two versions, either with 

the standard GLS detection coil, or with 

the new C-Scan GHF detection coil, offering 

three frequencies and enhanced 

detection capability as standard. The detection 

coil design guarantees highest 

metal sensitivity throughout the whole inspection 

area. The C-Scan GHF detection 

head features improved hygienic design 

with a sloped top and totally 

integrated electronics ensures no water 

New Technical Bulletin 

The Industrievereinigung für Lebensmitteltechnologie 

und Verpackung e.V. 

(IVLV) has published a standard entitled 

”Testing plastic materials – optical method 

for determination of the oxygen permeability 

of packaging systems (films 

and molded parts)”. The Fraunhofer In- 

Standard for optical measurement of permeation 

on plastic packaging now published as a 

technical bulletin. Photo: Fraunhofer 

26 |dmz 6/2012 

or other traps. C-Scan GHF uses the 

GENIUS+ Control Unit with standard full 

colour touch screen panel for intuitive 

and easy operation. Where data acquisition 

is required, the metal detector can 

be integrated in the customer's PDA network 

using a variety of interface options, 

eg. WS Food, Ethernet, USB, WLAN or 

Profibus. 

The RAYCON X-ray product inspection 

system range has been enhanced 

by the addition of a new High Resolution 

version providing improved detection. 

RAYCON detects contaminants that due 

to their density, chemical composition, or 

mechanical dimensions absorb X-radiation 

to a higher degree than the surrounding 

product. Depending on the product, 

the system will now detect stainless steel 

contaminants down to 0.3 millimetres. 

The S+S product range on show at 

Anuga FoodTec is further complemented 

by an ATEX-certified version of the 

GF 4000 metal separator for pneumatic 

conveying applications and the LIQUI- 

SCAN VF+ metal separator for the in- 

stitute for Process Engineering and 

Packaging IVV was involved in the development 

of the testing method and 

prepared the technical bulletin. 

The oxygen permeability of a packaging 

system is one of the most important 

criteria determining whether that 

packaging system can be used for foods 

and pharmaceuticals. Up until now the 

oxygen permeability has most commonly 

been measured using the manometric 

method or the oxygen-specific carrier 

gas method with an electrochemical 

sensor. In recent years there has been 

further advancement of this sensor technology 

for oxygen. There are now oxygen 

sensors which can be read optically. 

These are based on fluorescing, oxygen-sensitive 

layers. The sensors are 

suitable for use in the gas phase and in 

liquids. They have become established 

in biotechnology and beverage technology. 

They are being increasingly 

used for permeation measurements, 

and are currently primarily used for bar- 

spection of paste and viscous products 

encountered in the meat and sausage. 

This version is designed for use after vacuum 

operated fillers. 

Erwin Trauner, S+S manager for the 

food industry, sums up the S+S Anuga 

FoodTec 2012 trade fair presence: "As 

specialists in detection and separation 

technologies, S+S is exhibiting a complete 

product range for every process 

stages, product type, and conveying 

method, and for all critical control points 

of the production process, all from one 

source." hall 5.2, D010 

As a trade fair highlight at the Anuga FoodTec 

2012, S+S presents the VARICON+ metal 

detection system with the new C-Scan GHF 

detection coil. Photo: S+S 

rier measurements on filled beverage 

bottles. Key benefits are their efficiency 

and wide range of applications. 

Despite this growing importance, 

there was a lack of accredited standards 

and measurement procedures for these 

new methods. The Fraunhofer IVV has 

therefore developed and validated a permeation 

test procedure in collaboration 

with an industrial partner. The determination 

of the oxygen permeability is now 

described in a standard of the Industrievereinigung 

für Lebensmitteltechnologie 

und Verpackung e.V. (IVLV). 

The IVLV standard can be downloaded 

free of charge as Technical Bulletin 

no. 108/2011 in either English or German 

from the IVLV website (http:// 

ivlv.de/de/Veroeffent.html). The standard 

will serve as the basis for DIN, 

CEN, and ISO standards which will be 

drawn up in collaboration with analytical 

equipment manufacturers, research 

institutes, and users starting in 2012 or 

2013.

VISIT OPTIPACK! 

HOT SPOT 

FOR PACKE- 

TEERS! 

27.03. – 30.03.2012 

HALL 7 / STAND C030 

WWW.OPTIPACK.DE

JUMBO JET TECHNOLOGY ISN’T ONLY 

FOUND AT 30,000 FEET. IT’S ALSO IN HALL 7. 

Do you want to see what tomorrow looks like? Visit us at Anuga FoodTec. In a space more than 

4,000 sq. meters, you’ll get the chance to see fi rst-hand some of the most advanced innovations 

in the food processing and packaging industry. You’ll also discover how and why we are busy 

utilising technology also found in the aerospace industry and why our Tetra Pak circle doesn’t 

just symbolise the ultimate in protection. It also means new solutions and better products. 

Destination: Cologne. ETA: 27th – 30th March. 

tetrapak.com/anuga 

Tetra Pak, and PROTECTS WHAT’S GOOD are trademarks belonging to the Tetra Pak Group. www.tetrapak.com

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