Issue_1_2018

foodeurope 

INGREDIENTS PROCESSING & PACKAGING ANALYSIS 

THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE 

www.foodmagazine.eu.com 

ISSUE 1 20018 

FEATURING 

Anuga FoodTec preview

Grillin’ me softly 

naturally delicious. sustainably good. totally on trend. 

— 

Our food ingredients for authentic food taste and a 

clean label. It excites even the most discerning consumers. 

Would you like that too? Talk to us. 

www.symrise.com

foreword 

03 

foreword 

Front cover picture 

courtesy of GEA 

Welcome to the first edition of foodeurope 

2018. I hope you have had a great start to 

the year. 

In this edition, we start with a round-up of 

some of the highlights from the IPPE show. 

About Food Europe 

Food Europe is a quarterly magazine covering the food and 

beverage industry in Europe. It facilitates the management 

processes responsible for identifying, anticipating and 

satisfying the needs of the European food industry. 

Publisher: Hoskins & Fall Publishing 

Calle Valiente 12, 03728 Alcalali (Alicante), Spain 

Tel: +34 966 48 2396 

Website: www.foodmagazine.eu.com 

Publisher: John Fall 

e-Mail: john@foodmagazine.eu.com 

Regional Manager, Spain: Ron Smee 

e-Mail: ron@foodmagazine.eu.com 

Managing Editor: Juliet Hoskins 

e-Mail: jhoskins@editor.eu.com 

Sub-editor: Hannah Smith 

e-Mail: hannah@foodmagazine.eu.com 

Designer: Zoe Sibley 

e-Mail: zoe.sibley@btinternet.com 

Printer: Gráficas Díaz Tuduri, S.L. 

Tel: +34 94 4217453 

In ingredients, Symrise outlines its strategy 

of developing its vanilla offering and 

explains how it is helping farmers to bring 

the product into modern-day cuisine. ADM 

examines the rise of alternative protein 

sources, in particular plant proteins: the global market looks set to 

grow at a CAGR of 8.29% during the period 2017–2021, and it is 

showing no signs of slowing down. Glanbia Nutritionals takes a look at 

drink innovations including innovations to include health, functionality 

and enjoyable taste in a convenient format; and GELITA outlines its 

offerings in gelatine at Engredea 2018. 

We then have a comprehensive preview of the forthcoming Anuga 

FoodTec. Many of our clients will be there and we look forward to 

meeting you. 

In processing and packaging, GEA, also at Anuga FoodTec, explains 

how to create delicious, healthy snacking options that require a 

minimum of preparation and provide maximum enjoyment. METTLER- 

TOLEDO describes its latest innovations in product inspection, weight 

checks and analytics; Bosch Packaging Technology tells us about the 

packaging intricacies involved with chocolate; Beck Automation 

describes IML technology (In-Mold-Labelling) for food and non-food 

applications; and Bekum Maschinenfabriken explains how PC bottles 

are trending worldwide, and their contribution. 

In analysis & control, Stable Micro Systems describes how its analytical 

instrumentation helps consumers to lose additives without losing 

enjoyment: testing texture in reformulated food; we have the latest 

from NUTRI-FACTS.org, a DSM initiative that explains what’s 

happening in micronutrient research; and Barry Callebaut tells us about 

its latest initiative to drive systematic and sustainable change in cocoa 

farming. 

I hope you enjoy reading this latest edition of foodeurope and look 

forward to working with some of you on the next edition in which we 

will be focusing on Vitafoods Europe and IFT18. 

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. 

www.foodmagazine.eu.com issue one | 2018

04 

contents 

08 

14 

16 

21 

24 

30 

Industry News 

A round-up of industry news 

A strong show for 2018 IPPE 

The 2018 International Production & Processing Expo (IPPE) had more than 31,000 poultry, meat and feed industry 

attendees from all over the world, approximately the same as last year. In addition, the show had more than 521,000 

square feet of exhibit space and 1,218 exhibitors. Sponsored by the US Poultry & Egg Association, American Feed 

Industry Association and North American Meat Institute, IPPE is the world's largest annual feed, meat and poultry 

industry event of its kind. 

www.ippexpo.org 

Ingredients 

Vanilla in Millennial Cuisine 

New, exciting, surprising – vanilla can be all these things. Symrise has been working with young chefs, bartenders and 

sommeliers from around the world to show this to the millennial generation. Their ideas will allow the queen of spices 

to retake her rightful place in modern-day cuisine. 

Symrise AG 

Plant power: The rise of alternative protein sources 

Consumer interest in plant protein has never been higher. The global market looks set to grow at a CAGR of 8.29% 

during the period 2017–2021, and it is showing no signs of slowing down. Growing awareness of health and wellness 

trends, such as high-protein diets, as well as the rise of flexitarianism, means that consumers increasingly look for 

protein sources that tick all the right boxes. 

ADM 

Beyond the beverage – drinking occasions boost beverage innovations 

Today’s consumers want it all from their beverages: health, functionality and enjoyable taste in a convenient format, to 

suit modern, busy lifestyles. The market is meeting these increased demands, with the beverage sector experiencing a 

sustained and meteoric rise. As beverage consumption continues to grow, the number of innovative new products on 

the shelves is increasing to cater for these changing needs. 

Glanbia Nutritionals 

Not all are the same: GELITA at Engredea 2018 

GELITA offers a diverse and versatile portfolio of Bioactive Collagen Peptides ® to support healthy aging from the 

inside-out – whether bones, joints, ligaments and tendons, muscles or skin – and more! GELITA has also designed and 

developed a comprehensive portfolio of gelatines that provide excellent fill release performance for soft capsules – 

from very fast release in the stomach to very slow release in the intestine – and everything in between! 

GELITA AG 

32 Show preview: Anuga FoodTec 2018 

As the leading global trade fair, Anuga FoodTec is the most important driving force of the international food and beverage 

industry again. It is the only trade fair in the world that covers all aspects of food production. The industry presents 

its innovations and technological visions at Anuga FoodTec – from processing, filling and packaging technology to 

packaging materials, ingredients, food safety and the entire range of innovations from all the areas associated with 

food production. It provides every solution for every food industry! 

www.anugafoodtec.com 

38 

Processing & Packaging 

Creating the delicious, healthy option 

The idea of snacking brings with it an image of unhealthy indulgence: packets of crisps and chocolate bars eaten on 

the run. But that’s not how it is today. Consumers are searching out a range of products including poultry, meat, fish, 

cheese and a range of vegetarian options that require a minimum of preparation and provide maximum enjoyment. 

With this change in lifestyle, food manufacturers are meeting the demand for healthy snacks head on allowing people 

to enjoy their food, take in the nutrition they need, yet still get to the office or the gym in time. 

GEA Food Solutions 


Create safer food, 

naturally 

Appearance and labeling are 

the first indications consumers 

have about product’s freshness, 

quality and safety. 

Producers must ensure 

freshness and safety are 

maintained from farm to fork, 

delivering products minimally 

processed with no artificial 

ingredients. 

Label-friendly vs. convenience 

Our solutions are based on solid 

science and the finest, well 

known natural ingredients 

such as vinegar and lactic acid 

ferments. We have created 

innovative, label-friendly 

products, suitable for use 

across the full spectrum of 

refrigerated foods including 

ready-made meals, meal 

components, deli foods, salads 

and sauces. 

Our Verdad ® product line offers 

Natural clean label ingredients 

with a savory flavor profile. 

These are versatile ingredients, 

maintaining the product quality 

during shelf life by influencing 

flavor and offering 

protection against common 

microbial issues, including yeast 

and spoilage bacteria. 

Create safer food, naturally 

corbion.com/refrigeratedfood 

food@corbion.com

06 

contents 

42 

45 

48 

50 

53 

56 

58 

Processing & Packaging 

METTLER-TOLEDO: latest solutions for product inspection, weight checks and analytics 

Mettler-Toledo, one of the market leaders in product inspection technology, will be presenting its latest solutions for 

product inspection, weight checks and analytics for the food industry at Anuga FoodTec 2018. The Mettler-Toledo 

stand will feature models of production lines for dry, wet, and packaged products, as well as lab and industrial 

weighing applications. 

METTLER TOLEDO 

The packaging side of chocolate 

An anchor in uncertain times, chocolate is one of the most widely enjoyed foods in the world – it’s rare to find 

someone who doesn’t indulge in the occasional treat. It’s been enjoyed by American tribes who used the basic 

ingredient of roasted beans from cocoa trees to make a rather bitter drink. The Europeans then added sugar and it 

wasn’t until later in the 19th century, that, firm, blocked chocolate bars that we’re so familiar with today were 

created. 

Bosch Packaging Technology 

IML technology ( In-Mold-Labelling ) for food and non-food applications 

Fresh coffee straight out of a coffee capsule has been one of the most popular ways to make a good cup of coffee for 

years. The classic disposable coffee capsule’s job is actually quite varied: the coffee aroma has to completely develop 

even though the capsules have a long shelf life. The capsule has to convey the feeling of lifestyle and luxury you get 

from enjoying a good cup of coffee. 

Beck Automation AG 

Trending worldwide – water bottles made of Polycarbonate, PC 

Thirsty on the go or at the office? Water dispensers are available today in many places. The containers, which were 

first developed to provide water for offices in the , have long since found a home in supermarkets, retail stores, 

medical practices and fitness studios all over the world. However, in places where the public drinking water supply is 

not enough, these containers supply precious water. 

BEKUM Maschinenfabriken GmbH 

Analysis & Control 

Losing additives without losing enjoyment: Testing texture in reformulated food 

Consumers are more aware of and knowledgeable about their health than ever before. This increased focus has led 

to people following a variety of different diets, with a wide range of dietary specifications, putting pressure on 

manufacturers to develop a portfolio of foods and drinks to meet individual needs. 

Stable Micro Systems 

What Makes the Heart Beat: Omega-3s 

People have been honouring Valentine’s Day for centuries, expressing love by giving a card, flowers or a gift to that 

special someone who makes their heart beat faster. At the top of the list of popular presents are chocolates: around 

half of people who celebrate give candy for Valentine’s day. But while chocolates might be sweet, they are not 

exactly recommended for a healthy heart. Instead, reach for some omega-3s 

www.nutri-facts.org 

Barry Callebaut launches its first pilot to drive systemic change in cocoa farming 

Barry Callebaut has launched its first Forever Chocolate Pilot in Indonesia. This is the first of a series of five pilot 

programs planned in cocoa origin countries that are intended to test theories of change in our quest to accelerate 

impact in sustainable cocoa production. We aim to increase the income of farmers, eradicate child labour and 

become carbon positive. 

Barry Callebaut 

60 

66 

Company News 

Diary Dates 

67 

Media Plan – Issue 2 2018 


est. 

05 

diary dates 

CONNECT WITH US: 

GET 

YOURSELF 

NOTICED IN THE 

FOOD AND 

BEVERAGES 

INDUSTRIES 


foodeurope examines the food and beverage 

manufacturing industries in Europe and beyond. It 

is published four times a year and its aim is to 

ensure that readers have a source from which they 

can learn about new developments within key areas 

in the food and beverage manufacturing processes. 

It covers the latest technologies and hot issues 

within the following main sections: 

> ANALYSIS AND QUALITY CONTROL 

> PROCESSING AND PACKAGING 

> INGREDIENTS 

WHY ADVERTISE WITH US: 

> PRICES & PACKAGES TO SUIT YOUR NEEDS 

> SUBSCRIBERS ALL OVER THE WORLD 

> SOCIAL MEDIA COVERAGE 

> WORK IN PARTNERSHIP WITH THE 

MAIN SHOWS 

> FIND OUT WHAT IS GOING ON FIRST 

WITHIN THE FOOD INDUSTRY 

foodeurope 



To advertise please contact: 

John Fall john@foodmagazine.eu.com 

For editorial enquiries please contact: 

Juliet Hoskins jhoskins@editor.eu.com

08 industry news 

New US Government research strongly supports BPA safety 

The US government has released its Draft Report with results from the largest study 

ever conducted on bisphenol A (BPA). The results of the study, which is the key part 

of a multi-year in-depth research program, strongly support the safety of BPA. 

“The results of the CLARITY Core study once again demonstrate that BPA is safe at 

the very low levels to which people are typically exposed. This study is the largest 

study ever conducted on BPA, and the results indicate that BPA has very little 

potential to cause health effects even when people are exposed to it throughout 

their lives,” said Steven G. Hentges, Ph.D., Polycarbonate/BPA Global Group of the 

American Chemistry Council (ACC). 

“The CLARITY Core study is the capstone of an in-depth research program 

conducted by scientists with the US Food and Drug Administration (FDA) to answer 

key scientific questions and resolve uncertainties about the safety of BPA. With the 

results of the CLARITY Core study now available, FDA has substantially achieved its goals,” Hentges 

said. 

The Draft Report, issued by the US National Toxicological Program (NTP), states the results of a 5+ year, multi-million 

dollar study conducted by scientists at FDA’s National Center for Toxicological Research with funding from NTP. The Draft 

Report will next undergo an expert peer review, which will include a public meeting of the peer-review panel on April 

26. The report will then be finalised, and the results are expected to be published in the scientific literature. ■ 

Arthritis Research Canada’s 

Scientific Director busts myths 

One of the world’s leading rheumatologists took the 

spotlight at this year’s Canadian Rheumatology 

Association’s Scientific 

Meeting and dispelled 

several myths on 

arthritis, and gave an 

update on more 

promising and 

innovative arthritis 

research to come! 

Dr. John Esdaile, 

Scientific Director at 

Arthritis Research 

Canada and 

Professor of Medicine 

in Rheumatology at the University of British 

Columbia, sat down with arthritis advocate Cheryl 

Koehn of Arthritis Consumer Experts, to talk about 

the latest findings in arthritis research. 

PRECISION, a study being led by Dr. Esdaile and a 

scientific team at Arthritis Research Canada, is 

finding that inflammation caused by arthritis often 

leads to major complications such as stroke and 

heart attack. By controlling inflammation through 

early intervention and treatment options such as 

Methotrexate, life expectancy may be prolonged 

and complications may cease. This five-year study 

could help the more than 5.6 million Canadians 

affected by arthritis live better and longer lives. ■ 

Uncommon Flavors of Europe campaign 

The ‘Uncommon 

Flavors of Europe’ 

campaign, cofinanced 

by the 

European Union, has 

launched an online 

‘Learn & Earn’ 

contest for a trip to 

Italy to visit the 

production areas of 

the campaign 

partners, which 

include: Asiago PDO cheese made in the regions of Veneto and 

Trentino, Speck Alto Adige PGI lightly smoked, air cured ham 

made in the region of Alto Adige and Pecorino Romano PDO 

cheese made in the regions of Sardinia and Lazio. Each of 

these three products is a testament to the rigorous standards 

which agricultural products must meet in order to receive the 

European quality system certifications of guarantee: PDO 

(Protected Designation of Origin) and PGI (Protected 

Geographical Indication). 

Seven winners will be chosen on May 31st, 2019 and the trip 

will take place in autumn 2019. Winners will be part of a 

culinary mission with several other winners and must agree to 

travel dates set by tour operators. The approximate travel 

dates are departure October 3rd, 2019 and return October 9th, 

2019. All flights, hotels, meals and transportation are included 

in the trip. The trip is non-transferable. All terms and 

conditions may be read 

here: http://uncommoneurope.eu/terms-conditions/. ■ 


industry news 

09 

Global potato protein market forecast 

to grow at a moderate CAGR of 3.6% 

during 2017–2026 

As a staple food in dietary cultures across the globe, 

potato is extensively consumed for its nutritional value. 

Advancements in food technologies have enabled food 

industry players to extend the presence of protein 

isolates and concentrates in potatoes. Over the recent 

past, the demand for potato protein has gained traction 

for being a key source of energy. In addition, potato 

proteins are being used for production of high-nutritional 

foods. The key functions of potato proteins in regulating 

the usage of proteins after consumption has supported 

their use as key ingredients for the production of 

functional foods. Companies such as Solanic BV (AVEBE 

Group), Roquette, Agrana, Omega Protein Corporation, 

E. I. du Pont de Nemours and Company, Kerry Group plc, 

Archer Daniels Midland Company, Cargill, KMC 

Ingredients, Südstärke, AKV Langholt, Peppes Group, 

Emsland Group and Meelunie, which are global leaders in 

the production of potato proteins, are finding new 

avenues for business development. 

A new forecast study by Transparency Market Research 

has assessed that despite the extended scope of 

application for potato protein, their demand and supply is 

slated to witness considerable restraints in the near 

future. Low awareness among consumers and 

complexities in the production of potato proteins will 

continue to inhibit the growth potential of the global 

potato proteins market. According to the report, the 

global market for potato proteins is likely to grow 

moderately at a 3.6% CAGR during the forecast period, 

2017–2026. ■ 

A ROUND-UP OF 

INDUSTRY NEWS 

Protein ingredients market worth 

US$48.77bn by 2025 

The global protein ingredients market is 

expected to reach US$48.77bn by 2025, according to a 

new report by Grand View Research, Inc. The industry is 

driven by the growing use of these products in novel 

applications and technological advancements. In addition, 

increasing market acceptance, especially in dietary 

supplements and functional foods, is expected to drive 

product demand over the next nine years. 

Rapid growth in the food & beverage industry, primarily in 

Asia Pacific countries including India, China, Malaysia 

and Indonesia, is anticipated to boost demand for plant & 

animal proteins over the projected period. Growing 

domestic demand for foods & beverages in emerging 

countries of BRICS is anticipated to have a positive 

impact on the global food & beverage industry, thereby 

driving the product demand. 

In terms of revenue, animal type was the largest 

segment, accounting for 72.3% of the global industry 

share in 2016. One of the key drivers for the growth of 

the animal protein ingredient sector is the strong 

scientific evidence supporting the health benefits of 

these products. Ongoing research conducted by 

scientists has proved that protein ingredients are the 

best source to maintain fitness of the body. Whey 

proteins are reportedly seen to be beneficial for cancer 

patients as well. 

Consumers’ belief in the health benefits associated with 

these products has been the key driver for this industry 

over the past few years and the trend is anticipated to 

continue over the forecast period. Furthermore, food 

manufacturers are responding to this demand with a wide 

range of reformulated and new products. Major 

companies, including Archer Daniel Midland and Cargill, 

continually invest in R&D with an aim of introducing new 

products in this market. ■ 



Nearly one in three consumers willing to eat lab-grown meat, according to new 

research 

29% of UK & US consumers say they would eat cultured meat 

40% Americans are happy to do so 

60% of vegans are willing to give it a try. 

Almost a third of consumers say they would be happy to eat so-called 

‘cultured meat’ – with vegans the group most likely to do so, according to 

new research. 

Specialist PR agency Ingredient Communications commissioned Surveygoo 

to conduct an online survey of 1,000 consumers in the UK and USA. 

Respondents were told that cultured meat was real meat grown from cells 

in a laboratory and not sourced from animals. They were then asked if they 

would be willing to eat this type of meat if it was available to buy in shops and 

restaurants. In total, 29% said they would, 38% said they wouldn’t, and the remaining 33% said they didn’t know. 

The survey findings show that American respondents (40%) were much more likely to eat cultured meat than those in the 

UK (18%). The results suggest that cultured meat pioneers would be well advised to target the US market first. 

In what was perhaps a surprising twist, vegan respondents were revealed as the consumer segment most likely to eat 

cultured meat, with 60% stating they would be willing to do so. The figure was lower for vegetarians (23%) and 

pescatarians (21%). Meanwhile, 28% of meat eaters – the largest cohort in the survey (888 of 1,000) – said they were 

prepared to give cultured meat a try. 

Richard Clarke, Founder & Managing Director of Ingredient Communications, said: “It’s easy to see why so many 

consumers welcome the prospect of lab-grown meat. People enjoy eating meat, but often feel guilty about related issues 

such as animal welfare and the impact of farming on the environment. Cultured meat addresses those concerns, which is 

a compelling benefit. Nevertheless, we were surprised by how many respondents expressed a willingness to eat cultured 

meat. It’s such a new concept and when you consider the backlash against GMOs, and the unstoppable momentum of 

the naturalness trend, it seems counter-intuitive that people would be willing to eat meat produced in a laboratory. 

However, our survey shows that it has appeal for a significant proportion of consumers, particularly those in America.” ■ 

Hunger uptick in Africa can be reversed 

FAO Director-General José Graziano da Silva has expressed optimism that the 

recent uptick in global hunger levels will be reversed and that Zero Hunger 

remains attainable – but added that doing so will hinge on boosting the 

resilience of communities in Africa, where current hunger trends are 

particularly worrying. 

The most recent UN global report on world hunger found that, after decades 

of decline, the number of hungry people on the planet went back up in 2016, 

largely due to conflict, climate-related shocks and economic slowdowns. 

Trends in Africa helped drive that increase. Some 23% of people in sub- 

Saharan Africa suffered from chronic hunger in 2016, while in East Africa, 

34% of people did, according to the report. 

“Even some countries that have been successful at reducing food insecurity faced a setback, especially due to prolonged 

drought caused by the impacts of El Niño,” Graziano da Silva noted in a speech at an event on Zero Hunger held during 

the FAO Regional Conference for Africa (19–23 February, Khartoum). 

However, the FAO Director-General also expressed optimism that an already-emerging and energetic response by the 

international community to recent negative hunger trends will help turn the tide. 

“I firmly believe that 2016 was a point outside the curve, and not a reversal tendency,” he argued. ■ 


industry news 

11 

India vies with China for the title of world’s biggest packaged tea market 

While the story of tea begins in China, India took the top spot as the global leader in volume sales of packaged tea last 

year, with the two countries regularly vying for the number one position, according to the latest Mintel research. 

In 2017,* India consumed a total retail volume of 678,200 tonnes worth of packaged tea, followed by China in second 

place at 576,800 tonnes. Meanwhile, Turkey (173,400 tonnes), Russia (134,200 tonnes) and Japan (92,900 tonnes) 

complete the top five global rankings. 

While India is the leading market for retail volume sales globally, UK is the second largest consumer of tea globally in 

terms of per capita consumption behind Turkey. Indeed, 

European countries feature strongly in the global per 

capita consumption ranking. 

The average amount of packaged tea consumed per 

person in 2017 was: 

■ Turkey: 2.15kg 

■ UK: 1.15kg 

■ Russia: 0.91kg 

■ Japan: 0.74kg 

■ Germany: 0.67kg. 

“Traditionally, Chinese consumers prefer fresh tea in 

loose formats, so it makes sense that our research 

shows that India is ahead of China as the world’s leading retail 

packaged tea market. Despite the UK experiencing substantial negative growth over the past five years, it still 

managed to maintain its second ranking in the global per capita tea consumption,” said Loris Li, Associate Director, 

Food and Drink, at Mintel. 

Mintel research reveals that in 2017, most Chinese consumers (78%) were frequent users of freshly brewed loose tea. 

Ready-to-drink (RTD) tea drinks also enjoyed high penetration in China, with half (49%) of Chinese consumers 

identified as frequent RTD tea drinkers. Tea bags, on the other hand, were frequently enjoyed by 45% of these Chinese 

respondents. 

“Looking beyond top level market sizes and consumption figures, there is an interesting new tea culture brewing in both 

hot and ready-to-drink tea, fuelling global and regional innovation activity,” commented Julia Buech, Global Food & 

Drink Analyst at Mintel. 

According to Mintel’s Global New Products Database (GNPD), hot tea introductions in Europe accounted for 30% of 

the world’s new tea launches in 2017, while European RTD tea launches represented 7% of these launches. Meanwhile, 

hot tea launches in Asia Pacific accounted for 27% of all global new tea product launches** in 2017, while RTD tea 

launches in Asia Pacific accounted for 13% of these global tea launches. North American hot tea launches accounted 

for 4% of the global pie of overall tea launches, while RTD tea launches took up 3% of this share. 

“Although hot tea continues to be the biggest tea subcategory globally, RTD tea has started to build its base in the 

global tea market – following the same developments seen in the global coffee market. The RTD tea landscape is 

changing dramatically; having suffered for years from a ‘cheap’ and unhealthy image, the category is now undergoing a 

lifestyle makeover. Artisanal production attributes, such as cold brew, are helping create a new premium tier in the 

segment. Our research shows that cold brew is just emerging as an upscale taste and quality descriptor in RTD tea. 

Better-for-you innovations from major beverage companies are further boosting the development of the RTD tea 

category.” ■ 

*Mintel estimates 

**Mintel definition of tea launches includes packaged hot tea and ready-to-drink (iced) tea 



Eating fish may be tied to a reduced risk of MS 

Eating fish at least once a week or eating fish one to three times per month in addition to taking daily fish oil supplements 

may be associated with a reduced risk of multiple sclerosis (MS), according to a preliminary study that will be presented 

at the American Academy of Neurology’s 70th Annual Meeting in Los Angeles, April 21–27, 2018. These findings suggest 

that the omega-3 fatty acids found in fish may be associated with lowering the risk of developing MS. 

Multiple sclerosis is a disease of the central nervous system that affects communication between the brain and other 

parts of the body. With MS, the body’s immune system attacks myelin, the fatty white substance that insulates and 

protects the nerves. This disrupts the signals between the brain and the rest of the body. Symptoms of MS may include 

fatigue, numbness, tingling or difficulty walking. The first episode of MS symptoms, lasting at least 24 hours, is known as 

clinically isolated syndrome. There is no cure for MS. 

“Consuming fish that contain omega-3 fatty acids has been shown to 

have a variety of health benefits, so we wanted to see if this simple 

lifestyle modification, regularly eating fish and taking fish oil 

supplements, could reduce the risk of MS,” said study author 

Annette Langer-Gould, MD, PhD, of Kaiser Permanente Southern 

California in Pasadena, Calif., and a member of the American 

Academy of Neurology. 

For this study, researchers examined the diets of 1,153 people with 

an average age of 36 from a variety of backgrounds, about half of 

whom had been diagnosed with MS or clinically isolated syndrome. 

Participants were asked about how much fish they regularly ate. 

High fish intake was defined as either eating one serving of fish per 

week or eating one to three servings per month in addition to taking 

daily fish oil supplements. Low intake was defined as less than one 

serving of fish per month and no fish oil supplements. Examples of fish consumed by study participants 

include shrimp, salmon and tuna. 

The study found that high fish intake was associated with a 45% reduced risk of MS or clinically isolated syndrome when 

compared with those who ate fish less than once a month and did not take fish oil supplements. A total of 180 of those 

with MS had high fish intake compared to 251 of the healthy controls. 

The study also looked at 13 genetic variations in a human gene cluster that regulates fatty acid levels. Researchers found 

two of the 13 genetic variations examined were associated with a lower risk of MS, even after accounting for the higher 

fish intake. This may mean that some people may have a genetic advantage when it comes to regulating fatty acid levels. 

While the study suggests that omega-3 fatty acids, and how they are processed by the body, may play an important role 

in reducing MS risk, Langer-Gould emphasizes that it simply shows an association and not cause and effect. More 

research is needed to confirm the findings and to examine how omega-3 fatty acids may affect inflammation, metabolism 

and nerve function. 

Fish such as salmon, sardines, lake trout and albacore tuna are generally recommended as good sources of omega-3 fatty 

acids. 

The study was supported by the National Institute of Neurological Disorders and Stroke. ■ 

Global pizza box market: Growing trend of ordering 

online augments uptake 

Transparency Market Research reports that the global pizza box market was 

worth US$2,223.0mn in 2016. During the forecast years of 2017 and 2025, 

the global market is estimated to exhibit a CAGR of 4.6%. According to the 

report, the large boxes, which are about 15 inches and more are expected to 

be the key revenue contributors. Geographically, the North America pizza 

box market is projected to surpass others with a CAGR of 3.3% between 

2017 and 2025. ■ 


industry news 

13 

Global avocado market growth 

Neonicotinoids: risks to bees confirmed 

Most uses of neonicotinoid pesticides represent a risk to wild 

bees and honeybees, according to assessments published by 

EFSA. The Authority has updated its risk assessments of 

three neonicotinoids – clothianidin, imidacloprid and 

thiamethoxam – that are currently subject to restrictions in 

the EU because of the threat they pose to bees. 

These new conclusions update those published in 2013, after 

which the European Commission imposed controls on use of 

the substances. 

For the new assessments, which this time cover wild bees – 

bumblebees and solitary bees – as well as honeybees, EFSA’s 

Pesticides Unit carried out an extensive data collection 

exercise, including a systematic literature review, to gather 

all the scientific evidence published since the previous 

evaluations. 

The growth of the avocado market is pushed by 

aspects such as increasing inclination of consumers 

towards a healthy lifestyle and increasing awareness 

among consumers. 

Rising consumer inclination towards maintaining 

healthy lifestyle has pushed the consumption of 

healthy food ingredients and food products. 

Consumers are more conscious and finicky about 

their regular diet and food intake. There has been an 

increase in the consumption of tree nuts, which 

typically include vegetables, organic fruits, nuts as 

well as avocados. 

According to this research, this has been observed 

over the past few years. This is on account of the 

shift towards healthy eating habits as well as 

preferences among the fast expanding middle class 

in the especially in the emerging economies. 

Obesity across the globe has nearly tripled since 

1975. In 2016, more than 1.9bn individuals above 18 

years of age along with the older population were 

overweight, of which almost 650mn of the population 

was suffering from obesity. 

According to World Health Organization, obesity and 

overweight is the main cause of death across the 

globe versus underweight issues. This has triggered 

an increase in the consumption of vegetables and 

various types of fruits, especially berries, avocados 

and grapes, as these help in the reduction of 

cholesterol content in the body as well as assist in 

lowering the triglyceride levels, consequently helping 

in reduction of weight. The increasing health 

awareness has thus pushed the demand for 

avocados. ■ 

The team also applied the guidance document developed by 

EFSA specifically for the risk assessment of pesticides and 

bees. 

Jose Tarazona, Head of EFSA’s Pesticides Unit, said: “The 

availability of such a substantial amount of data as well as 

the guidance has enabled us to produce very detailed 

conclusions. 

“There is 

variability in 

the 

conclusions, 

due to 

factors such 

as the bee 

species, the 

intended 

use of the 

pesticide 

and the 

route of 

exposure. 

Some low 

risks have 

been 

identified, 

but overall the risk to the three 

types of bees we have assessed is confirmed.” 

EFSA finalised its conclusions following two separate 

consultations with pesticide experts in the EU Member 

States. The experts have supported the conclusions. 

As with the previous assessments, exposure of bees to the 

substances was assessed via three routes: residues in bee 

pollen and nectar; dust drift during the sowing/application of 

the treated seeds; and water consumption. ■ 


14 

show preview: IPPE 

A strong show for IPPE 2018 

The 2018 International Production & Processing Expo (IPPE) had more than 31,000 poultry, meat 

and feed industry attendees from all over the world, approximately the same as last year. In 

addition, the show had more than 521,000 square feet of exhibit space and 1,218 exhibitors. 

Sponsored by the US Poultry & Egg Association, American Feed Industry Association and North 

American Meat Institute, IPPE is the world’s largest annual feed, meat and poultry industry event of 

its kind. 

“This year’s exhibit floor and 

attendee and exhibitor numbers are 

a compliment to IPPE’s extensive 

education sessions, invaluable 

networking opportunities and 

diverse exhibits showcasing 

innovative technology, equipment 

and services. The excitement and 

energy displayed by this year’s 

attendees and exhibitors will 

continue to ensure the success and 

growth of future IPPEs,” remarked 

IPPE show organisers. 

The central attraction is the large 

exhibit floor. Exhibitors displayed 

the most current technology in 

equipment, supplies and services 

used by industry companies in the 

production and processing of meat, 

poultry, eggs and feed products. 

Numerous companies highlighted 

their new products at the trade 

show, with all phases of the feed, 

meat and poultry industry 

represented, from live production 

and processing to further 

processing and packaging. 

The wide variety of educational 

programs complemented the 

exhibits by keeping industry 

management informed about the 

latest issues and events. This 

year’s educational line-up featured 

more than 140 hours of education 

sessions, ranging from packaging 

trends and technologies, to feed 

production education, to 

researchers presenting findings on 

poultry disease, quality and 

behaviour. 

Other featured events included the 

International Poultry Scientific 

Forum, Beef 101 and Pork 101 

Workshops, Pet Food Conference, 

TECHTalks program, Event Zone 

activities and publisher-sponsored 

programs, all of which have made 

the 2018 IPPE the foremost annual 

protein and feed event in the world. 

Also, remember to save the date for 

the 2019 IPPE. With the Super 

Bowl coming to Atlanta in 2019, the 

IPPE show dates have been moved 

to February 12–14, 2019. Mark your 

calendar to note this change in the 

IPPE trade show schedule for 2019 

only. 

About IPPE 

The International Production & 

Processing Expo (IPPE) is a 

collaboration of three shows – 


show preview: IPPE 15 

The International Production & 

Processing Expo (IPPE) 

continues to evolve and grow to 

meet the needs of its attendees 

and exhibitors. In the past six 

years since the Expo’s three 

sponsors â€“ the U.S. Poultry & 

Egg Association, American Feed 

Industry Association and North 

American Meat Institute came 

together, the show has grown 

significantly in size and 

attendance. As a reflection of 

this growth, in 2019, IPPE will be 

expanding the show floor to all 

three halls (A, B and C) of the 

Georgia World Congress Center. 

This will allow IPPE to 

accommodate increased demand 

for new and existing exhibitors 

for additional space as well as 

allow for more networking 

opportunities and engaging 

events on the show floor. Also, 

an updated brand identity will be 

implemented that boasts a 

modern feel with bolder, graphicstyle 

lettering in new colors and 

fonts as well as updated icons to 

represent the intersection 

between the poultry, meat and 

feed industries. 

The trade show focuses on 

Innovation – bringing together 

buyers and sellers of the latest 

technology of products and 

services to make your business 

successful, Education - learning 

from the experts in free- and feebased 

world-class programs on 

topics that cross industry 

interests, Global Reach – 

attracting more than 8,000 

International visitors from 125 

countries, and Networking – 

meeting new and rekindling old 

relationships with leaders across 

the industries. 

The 2019 IPPE will bring together 

more than 1,200 exhibitors and 

30,000 visitors in Atlanta, Ga. 

With the Super Bowl coming to 

Atlanta in 2019, the IPPE show 

dates have been moved to 

February 12–14, 2019. Mark your 

calendar to note this change from 

January to February for the 2019 

IPPE trade show only. 

International Feed Expo, 

International Meat Expo and the 

International Poultry Expo – 

representing the entire chain of 

protein production and processing. 

The event is sponsored by the 

American Feed Industry Association 

(AFIA), North American Meat 

Institute (NAMI) and US Poultry & 

Egg Association (USPOULTRY). 

ABOUT AFIA 

Founded in 1909, the American 

Feed Industry Association (AFIA), 

based in Arlington, Va., is the 

world’s largest organisation 

devoted exclusively to representing 

the business, legislative and 

regulatory interests of the US. 

animal food industry and its 

suppliers. The organisation’s 

membership is comprised of more 

than 670 domestic and international 

companies that represent the total 

feed industry – manufacturers of 

commercial and integrated feed and 

pet food, ingredient suppliers, 

pharmaceutical companies, industry 

support and equipment 

manufacturers. AFIA members 

manufacture more than 75% of the 

feed and 70% of the non-grain 

ingredients used in the country. 

AFIA is also recognised as the 

leader on international industry 

developments and holds 

membership in the International 

Feed Industry Federation (IFIF). 

About NAMI 

The North American Meat Institute 

(NAMI) is the leading voice for the 

meat and poultry industry. Formed 

from the 2015 merger of the 

American Meat Institute (AMI) and 

North American Meat Association 

(NAMA), the Institute has a rich, 

century-long history and provides 

essential member services including 

legislative, regulatory, scientific, 

international and public affairs 

representation. NAMI’s mission is 

to shape a public policy 

environment in which the meat and 

poultry industry can produce 

wholesome products safely, 

efficiently and profitably. Together, 

the Institute’s members produce 

the vast majority of US beef, pork, 

lamb and poultry and the 

equipment, ingredients and services 

needed for the highest quality 

products. ■ 

IPPE 

www.ippexpo.com 


16 

ingredients 

Vanilla in millennial cuisine 

New, exciting, surprising – vanilla can be all these things. Symrise has been working with young 

chefs, bartenders and sommeliers from around the world to show this to the millennial generation. 

Their ideas will allow the queen of spices to retake her rightful place in modern-day cuisine. 

together across borders and 

continents. Secondly, unlike their 

parents’ and grandparents’ 

generation, millennials have the 

opportunity to travel affordably. 

This makes the world their 

playground, where they can 

encounter new cuisines and 

discover a variety of flavours. 

What do millennials want? 

This generation has made it clear 

how they feel about what makes 

products ‘real’ and ‘authentic’. 

For millennials, this means having 

pure ingredients. They want fresh 

products that have really earned 

the ‘organic’ label. What used to 

be a niche market is an obvious 

choice for today’s generation. 

These young people want a simple, 

untouched naturalness to the 

products they consume. 

Those born just before the turn of 

the millennium have grown up with 

flavours and tastes from around 

the world. Despite, or maybe 

because of this, they appreciate 

products that represent home or a 

particular region and that embody 

a cultural heritage. 

Millennials – what kind of 

generation are they? 

Who are millennials? 

Who are these young people who 

have for years been the subject of 

articles online, in newspapers and 

magazines? Millennials were born 

between 1980 and 1998. In the 

European Union, this applies to 

roughly 118 million people – 

between 10 and 24 million each in 

Italy, the UK, France, Ukraine and 

Germany. Two billion people 

around the world are part of this 

generation; of them, 86% live in 

emerging markets such as Russia, 

Mexico, India, Indonesia and 

China. 

What sets this generation 

apart? 

Millennials can be considered the 

first truly global generation. There 

are two main reasons for this: 

firstly, today’s technology – 

especially the internet and 

smartphones – brings people 

Millennials also believe that the 

packaging should clearly convey 

what is in the product and why. 

Companies also need to be 

dedicated to their ‘mission’, 

meaning they need to live up to 

their claims and slogan. To 

motivate this generation to buy a 

product, it is important to be able 

to tell a truthful story about said 

product. 

Individuality – that is something 

incredibly important for those born 

between 1980 and 1998. They 

want to go out on a journey of 


ingredients 17 

discovery themselves, have their 

own experiences: and they don’t 

want the older generation to tell 

them what they should enjoy. 

Young people want to experiment 

with food and create new things. 

They also expect food to appeal to 

all their senses – through its 

colour, shape and texture. This 

trend has the potential to 

revolutionise food manufacturing. 

Millennials want to share their 

experiences with new products 

and their search for previously 

undiscovered taste horizons on 

social media platforms such as 

Instagram. Their peers react to 

this, want to learn from it and, 

ideally, also become creative 

themselves. 

What does this generation think 

about vanilla? 

Millennials tend to associate 

vanilla with being outdated. While 

they often say that the spice 

reminds them of their childhood, 

that can also mean they associate 

it with their grandmother’s 

cooking. Likewise, they describe it 

as ‘plain’ and ‘boring’. 

Symrise is working together with 

millennials 

Why is Symrise collaborating 

with millennials? 

Symrise worked together with a 

group of leading food and taste 

experts who are considered social 

media influencers. There were 

three reasons behind this. First, to 

‘reinvent’ vanilla and come up with 

new recipes that will make it a key 

component of modern cooking. 

Second, to show customers new 

ways to reposition vanilla and to 

present it to young people. And 

third, to develop a contemporary 

and exciting language in order to 

describe the ‘queen of spices’ and 

its uses. 

Who are these taste experts and 

influencers Symrise developed 

ideas with? 

The seven experts come from 

around the world 

■ Alex is from Australia. He has 

worked as a sommelier and 

bartender in Asia, Europe and 

the US, and has won numerous 

prizes for his work. Alex is 

enthusiastic about flavours and 

Millennials tend to 

associate vanilla with 

being outdated. While 

they often say that the 

spice reminds them of 

their childhood, that 

can also mean they 

associate it with their 

grandmother’s cooking 

is an adviser for numerous 

international customers in the 

food industry. 

■ Niall was a chef in the Chiltern 

Firehouse restaurant in 

London, for example, which 

was awarded a Michelin Star. 

A native of Ireland, Niall is 

currently working on opening 

his own restaurant. 

■ Nick gained experience as a 

bartender around the world. 

The Frenchman is currently 

working at the East London 

Liquor Company, one of the 

top cocktail bars in London. It 

has its own distillery. 

■ Perm is a food blogger. A 

native of Thailand, he made a 


18 

ingredients 

A strong community along the value chain 

How Symrise secures the sourcing and quality of 

vanilla 

The demand for natural vanilla is rising continuously. 

With it the price of the world’s most popular spice is 

increasing, mainly because in the past years production 

has grown slower than the demand for natural flavours. 

The vanilla market is a complex market, especially when 

it comes to high-quality bourbon vanilla. Bourbon vanilla 

comes exclusively from the climatically optimal islands in 

the Indian Ocean, today mainly from Madagascar, to a 

lesser extent from the Comoros and La Reunion. The 

latter was formerly called ‘Ile Bourbon’, having 

pioneered artificial pollination in the mid-19th century 

and having become a major producer and eponym of 

Bourbon vanilla. 

The elaborate method of manual pollination and 

traditional curing characterise the work of vanilla 

farmers to this day: vanilla is a demanding natural 

product, and anyone wanting to understand this market 

needs to know that. In this situation, especially aroma 

providers are challenged to secure the supply in terms 

of quality and quantity. And due to this special market 

structure, it is essential for them to be present locally in 

Madagascar. 

Madagascar as the hub for vanilla 

Already in 2007, Symrise took this important step. At 

the time a pioneer in the industry, the company decided 

on a long-term oriented, intensive and holistic 

engagement in Madagascar. “Our insight was that 

strong direct business relations with the vanilla 

producers are essential,” Yannick Leen explains, in a 

nutshell. Leen is the Global Competence Director for 

vanilla at Symrise, and in this role, has insights both on 

the production side as well as on user requirements and 

expectations. He adds: “For our customers in the food 

industry, we can only secure the quality and quantity of 

our vanilla offer if we manage to positively influence the 

value chain at the respective critical points. So, we 

started our engagement in Madagascar with a long-term 

perspective. We started to build a community.” 

Thanks to their approach in Madagascar, Symrise today 

has a working relationship with more than 6,000 vanilla 

farmers in the Sava region, the main vanilla production 

area in the country. In total, there are around 80,000 

farmers on the island. Most of these producers are very 

small family businesses that are heavily dependent on 

vanilla. Initially, Symrise started working with one single 

farmers’ organisation for fair trade. Since 2012, the 

aroma producer has been buying the harvest directly 

from the farmers, ensuring that they receive a fair price. 

On the basis of these direct contacts, Symrise has 

launched a series of programs that on the one hand 

strengthen the independence of farmers and on the 

other ensure the quality and quantity of their vanilla 

purchase. 

Extensive measures for the local community 

First, Symrise launched a training program to provide 

farmers with knowledge in agriculture. The objective 

was to replace ineffective global farm management with 

a local one and to strengthen the producers at the same 

time. The success of this initiative allowed the company 

to establish contacts with new producers. Besides 

improving vanilla cultivation, the program was also 

about crop diversification to enhance the farmers’ 

resilience. Since this requires more than knowledge, 

around 125,000 clove plants and 150,000 cocoa plants 

were provided through further programs. In order to 

sustainably consolidate its programs, Symrise works 

together with the local authorities in Madagascar and, 

where necessary, provides upfront payments on the 

crops. This decreases the pressure on the farmers, 

allowing them to cover living expenses and wait with 

harvesting until the vanilla beans are fully mature. 

Together, these various measures significantly improve 

the quality of the vanilla offer. 

With a view to the next generation, Symrise subsidises 

80 elementary schools with a total of 20,000 students. 

Three agricultural schools have been set up and receive 

long-term funding, with 170 young people enrolled in 

the three-year course. More than 200 primary school 

teachers were trained in environmental education. 

80,000 forest plants and 300,000 seeds were 

distributed. Further, Symrise supports the mapping of 

ecosystems and maintains partnerships with 

Madagascar’s national parks. Lastly, Symrise has 

played a central role in introducing a health insurance 

system in the Sava region, providing 16,500 people from 

its supply chain with access to medical assistance. 

10 years of commitment have paid off 

Other flavour suppliers besides Symrise are also 

involved in various projects in Madagascar. Symrise 

manager Leen welcomes this and points out that, “any 

structural aid to Madagascar will ultimately improve the 

situation on the vanilla market.” On behalf of Symrise, 

he adds: “At first glance, it may seem as we are doing 

the same things as the others. If you look closer, you 

realize that we in fact are doing things differently. Our 

team of 35 permanent employees in the region has 

gained confidence through long-term, holistic and 

sustainable engagement through many programs. Today 

it is firmly integrated in the local community as a fair 

partner. Being part of this community, we can now really 

make a difference – and we do.” 

For example, in addition to its permanent staff, Symrise 

has also tasked a team of trainers to educate farmers 

with regard to enhanced production and harvesting of 

vanilla, cocoa, and cloves, and conservation agriculture 

to promote soil conservation. Last but not least, to 



ensure self-sufficiency and autonomy, field schools have 

been set up where farmers can share their own 

experiences with vanilla and other crops. In total, about 

6,000 farmers were trained over the course of five 

years. In turn, these vanilla farmers are asked to 

participate in an audit process each year, so that the 

progress of each farm can be measured. More than 

5,600 of them were audited by external certification 

bodies in 2017 and were Rainforest or Fair Trade 

certified. 

In addition to production, Symrise also manages the 

processing of vanilla in Madagascar. In its own plant, 

the green vanilla pods are fermented and processed, 

and the end result are the familiar black pods. For this 

purpose, around 200 employees are hired who have 

many years of experience and specialist knowledge in 

traditional vanilla processing. In turn, Symrise gains 

additional access through these employees to further 

sellers of fully developed vanilla pods. 

Ensuring quality and quantity for vanilla sourcing 

long-term 

Today, with its own team of 35 permanent employees 

and the direct network of around 6,000 farmers, 

Symrise has privileged access to vanilla offerings. When 

purchasing vanilla on the local markets, the company 

itself records which certified farm each vanilla pod 

comes from and then checks its quality. This allows 

Symrise to closely follow production. “This is an 

important aspect both for quality assurance, and also to 

ensure that social and economic standards are being 

met. For many of our customers in the food industry, 

especially brands, this is very important,” explains Leen. 

“Over the course of ten years, a community has grown 

here that brings together stakeholders from the entire 

value chain. Thanks to this community, we now have 

access to the best available quality and the quantities 

required, in particular in the current bottleneck and 

high-price situation, allowing us to ensure supply for our 

customers,” summarizes Leen. He states: “What makes 

a successful community is a balance between giving and 

taking. Our long-term perspective and commitment 

have paid off, as have our fair business practices. 

Hereupon we continue our commitment.” 

name for himself through 

articles published on HuffPost, 

Time Out and CNN Travel, to 

name a few. He can also be 

seen in numerous 

documentaries and movies 

about food and drink. 

■ Chiara traveled the world as a 

tea sommelier to learn 

everything there is to know 

about this beverage and how 

to prepare it. The Italian native 

has extraordinary knowledge 

about Western and Eastern tea 

culture, having working in 

some of the best teahouses 

around the globe. 

■ Adam is a pastry chef at Adam 

is a pastry chef at the Chiltern 

Firehouse in London. He 

creates desserts there such as 

the frozen apple panna cotta 

with spiced granita. He 

previously worked in that 

position at Wild Honey in 

London’s Mayfair. 

How did the collaboration work? 

Symrise employees met with the 

seven experts and influencers for a 

workshop in London. The millennial 

representatives each worked on 

one or two ideas on diverse new 

ways to present vanilla in order to 

make it more interesting. At the 

end, the group discussed in what 

ways these were new, surprising 

and unexpected. They also tested 

the social media compatibility of 

the suggestions – the extent to 

which they have the potential to 

attract attention on Instagram. 


20 

processing & packaging 

Vanilla is finding its place in 

millennial cuisine 

What approaches did the young 

chefs, sommeliers and bartenders 

use? For example, they came up 

with the idea of pink peppercorn 

and vanilla. It allows for unique 

taste combinations that tease the 

palate – for example, bourbon with 

a hint of bacon. This reemphasises 

that vanilla is a spice 

and thereby liberates it from the 

world of thought in which it is only 

associated with sweet foods. The 

raspberry and cranberry 

characteristics of pink 

peppercorns combine beautifully 

with the dry fruit notes of vanilla. 

Another idea: the millennial 

representatives also combined 

vanilla with salt. This created a 

multifaceted spiciness. The results 

show that this pairing has the 

potential to be the new black 

pepper. Vanilla has both an earthy 

and floral flavour, through which it 

highlights, for example, the 

sweetness of fish and seafood. 

When sprinkled on tomatoes, it 

brings out their natural umami. 

The taste experts of the 

millennial generation 

have freed vanilla from 

its previously assumed 

one-dimensionality 

with their new ideas 

and surprising 

approaches 

Vanilla can also be used in sweet 

foods, as it takes the bitterness 

out of chocolate, for example. Its 

floral characteristics complement 

fruits and creamy desserts very 

well. In summary: a variety of 

vanilla-salt combinations can be 

created, such as smoked chili 

vanilla salt. 

The young chefs and sommeliers 

also considered popcorn, among 

their creations. The buttery, salty 

taste of popcorn complements the 

taste of vanilla in a finely elegant 

manner, subtly shimmering through 

without being overpowered. The 

saltiness of popcorn formed the 

ideal contrast to the sweetness of 

vanilla. The buttery taste of 

popcorn also gives the whole thing 

an unexpected complexity when 

vanilla is mixed with milk-based 

ingredients. The vanilla popcorn 

can also be roasted or toasted, 

and the final product is a roasted 

vanilla popcorn ice cream, for 

example. 

Vanilla for a new generation 

The taste experts of the millennial 

generation have freed vanilla from 

its previously assumed onedimensionality 

with their new ideas 

and surprising approaches. Their 

work has made it clear that vanilla 

has as many different taste 

nuances as tea, wine and coffee, 

for example. The young chefs, 

sommeliers and bartenders proved 

that vanilla is the queen of spices, 

that it should be used as such and 

find a prominent place in their 

generation’s cuisine. ■ 

Symrise AG 

www.symrise.com 



Plant power: The rise of alternative protein 

sources 

Consumer interest in plant protein has never been higher. The global market looks set to grow at 

a CAGR of 8.29% during the period 2017–2021, and it is showing no signs of slowing down. 1 

Growing awareness of health and wellness trends, such as high-protein diets, as well as the rise 

of flexitarianism, means that consumers increasingly look for protein sources that tick all the 

right boxes. To meet these evolving needs, manufacturers are exploring new options in the plant 

protein category, innovating with ingredients such as soya, beans, legumes, nuts, seeds and 

grains. Now that the once-niche plant protein products are gaining traction with mainstream 

shoppers, there is an opportunity for exciting developments that not only present a viable alternative 

to meat, but also taste and look great in their own right. 

or ready meals to meet 

consumers’ continuing enthusiasm 

for pulled meat products. 

Innovating with soya protein 

Soya protein has been dominating 

the plant protein category in 

recent years, with consumption 

continuing to grow around the 

world. Containing up to 38% 

protein, soya beans offer a great 

source of high-quality protein, with 

a complete amino acid profile, as 

well as unsaturated fats and 

valuable phyto-nutrients. 2 As such, 

soya is already regularly used to 

enhance the nutritional profile of a 

multitude of food and beverage 

products. 

Available in a wide variety of 

formats, including textured and 

concentrated proteins that include 

a high protein content as well as 

fibre, soya proteins offer enhanced 

functionality for a wide range of 

applications. Besides its role as a 

nutritional enhancer, soya is also 

favoured by formulators as a lowcost 

gelling and emulsifying agent, 

making it ideally positioned to 

improve texture and mouthfeel. 

Thanks to formulation 

advancements and innovative 

processing techniques, different 

soya protein ingredients can be 

used across a range of on-trend 

applications. An interesting 

example of this is using the 

process of extrusion to create a 

pulled-pork analogue based on 

fibrous soya. The resulting product 

mimics the texture of real slowcooked 

pork, which can then be 

used to develop sandwich fillings 

Appearance continues to be a key 

driver in consumer purchase 

behaviour in the food and 

beverage industry – particularly in 

the meat analogue sector. As soya 

ingredients are naturally light 

coloured, they are well placed to 

entice consumers, as they are 

more likely to relate a darker 

colour to lack of freshness. 

Furthermore, with its neutral 

flavour profile, soya products such 

as ADM’s textured soya protein 

concentrates can be incorporated 

into products with limited need to 

mask off-flavours. As well as 

avoiding further formulation 

challenges, it means that 

manufacturers can experiment 

with their own flavours and spices 

to allow their product to stand out 

on the shelves. 

Going further with soya 

applications 

As plant-based foods gain more 

appeal, there is increasing demand 

for dishes that emulate 

traditionally meat-based dishes. 

Popular examples include soyabased 

versions of chilli con carne, 

spaghetti bolognese, meat pies, 

tacos, burgers and burritos, which 

can be created by combining soya 

protein with vegetable 

preparations in the form of sauces, 


22 

ingredients 

dips and marinades to offer an allin-one, 

ready-to-use solution. The 

characteristics of ADM’s soya 

proteins mean that the difference 

in taste, colour and texture is 

virtually imperceptible. 

Protein: where next? 

As part of the wider trend for 

following a healthy lifestyle, there 

is a growing preference towards 

minimally processed, non-GMO, 

natural and wholesome products – 

and this is driving innovation of 

protein ingredients to new levels, 

such as ADM’s Harvest 

Innovations organic range of highquality, 

plant-based proteins. 

Consumers are therefore turning 

to wholefood ingredients like 

grains (such as rice and quinoa) 

and legumes (such as pea). As 

well as appealing to consumers’ 

healthier side, their clean label 

positioning and gluten-free status 

is meeting demand for more ‘real’ 

foods. Plus, as an added benefit, 

they also offer a rich source of 

protein and fibre. 

Beans are more frequently being 

incorporated into recipes by 

formulators and well-known chefs 

alike, to pack in the nutrients and 

increase the nutritional profile of a 

wide range of foods. As wholefood 

ingredients, bean varieties 

including pinto, black, small red, 

navy, great northern and chickpeas 

contain 20 to 27% protein and 9 to 

29% fibre, depending on the 

individual bean type. Available in a 

number of formats, beans can also 

be used to create different 

sensory characteristics in the end 

application. Grits for example 

provide a crunchy bite, while 

powder formats can help 

manufacturers achieve a creamier, 

paste-like texture. Furthermore, 

they can be declared on labels as 

bean powder or grits, satisfying 

consumer demand for simple 

ingredients lists, as well as 

meeting the growing requirements 

for vegan, non-GMO and glutenfree 

products. 

Unlike conventional beans, ADM’s 

pre-cooked bean portfolio is 

About ADM 

For more than a century, the people of Archer Daniels Midland 

Company (NYSE: ADM) have transformed crops into products that 

serve the vital needs of a growing world. Today, we’re one of the 

world’s largest agricultural processors and food ingredient providers, 

with approximately 32,000 employees serving customers in more than 

160 countries. With a global value chain that includes approximately 

500 crop procurement locations, 250 ingredient manufacturing facilities, 

38 innovation centers and the world’s premier crop transportation 

network, we connect the harvest to the home, making products for 

food, animal feed, industrial and energy uses. Learn more at 

www.adm.com. 



ADM has a broad 

portfolio of plant-based 

ingredients, from its 

extensive range of soya 

proteins – including 

soya protein 

concentrates and 

textured concentrates, 

isolated soya proteins, 

customisable protein 

crisps – to its edible 

bean ingredients and 

range of wheat proteins 

available in whole, grit or powder 

formats and also undergoes an 

additional washing step, which 

provides a clean and clear flavour 

profile, reducing the need for 

masking agents. 

Meanwhile, as consumer interest 

grows, whole food protein sources 

are expanding into non-traditional 

applications. ’New’ formats of 

protein are increasingly appearing 

in food and drink products and 

target mainstream consumers for 

everyday meal occasions. 

Examples include chickpea 

spaghetti, smoothies blended 

using pea protein, wholegrain 

brown rice protein, chickpea 

powder and lentil protein and even 

a chocolate flavoured lupine drink, 

thus creating opportunities to 

satisfy consumer demand for 

natural and wholesome products in 

fresh and exciting ways. 

Meeting your plant protein needs 

As consumer interest in novel 

protein sources continues to grow, 

manufacturers are faced with an 

array of opportunities to tap into 

the plant protein movement. As a 

high-quality source with a neutral 

taste profile, soya protein is one of 

the most versatile ingredients 

available and can help 

manufacturers to capitalise on the 

potential the market has to offer. 

At the same time, there is a 

significant opportunity for 

manufacturers to reformulate their 

product lines using ‘new’ and 

increasingly popular whole food 

protein sources. 

1. Research and Markets, ‘Global Plant Protein Market 2017-2021’, [report], 2017. 

2. WWF Global, Soy is everywhere, last accessed 8 August 2017, here: 

http://wwf.panda.org/what_we_do/footprint/agriculture/soy/facts/ 

As product development 

challenges become more complex 

and multi-faceted, ADM’s wideranging 

plant protein offering and 

expertise can support 

manufacturers in bringing 

differentiated, on-trend products 

to market. ADM has a broad 

portfolio of plant-based 

ingredients, from its extensive 

range of soya proteins – including 

soya protein concentrates and 

textured concentrates, isolated 

soya proteins, customisable 

protein crisps – to its edible bean 

ingredients and range of wheat 

proteins. Plus, following its recent 

acquisition of Harvest Innovations, 

ADM can provide access to more 

organic, non-GMO plant-based 

proteins through its expeller 

pressed HIsolate & Texsoy 

ranges. ■ 

Roland Snel 

Senior Technical Manager 

WILD Flavors and Specialty Ingredients 

Archer Daniels Midland Company 

ADM 

www.adm.com 


24 

ingredients 

Beyond the beverage – drinking occasions 

boost beverage innovations 

Today’s consumers want it all from their beverages: health, functionality and enjoyable taste in a 

convenient format, to suit modern, busy lifestyles. The market is meeting these increased demands, 

with the beverage sector experiencing a sustained and meteoric rise. As beverage consumption 

continues to grow, the number of innovative new products on the shelves is increasing to cater for 

these changing needs. 

The appeal of healthy 

beverages has grown to 

include new 

demographics, 

including regular gym 

users, millennials and 

the elderly, as part of a 

balanced diet 

Sector growth is being driven by 

an increasing and broad consumer 

awareness of the perceived health 

benefits that functional beverages 

can bring over carbonated soft 

drinks. The trend for healthy 

beverages looks set to continue, 

as its influence has extended to 

beverage innovation across all 

categories. This is shown through 

the majority of current claims, 

encompassing clean label, plantbased, 

natural, reduced or no 

added sugars, no artificial 

sweeteners, sports nutrition and 

superfood, which all have a strong 

emphasis on health and wellbeing. 

The appeal of healthy beverages 

has grown to include new 

demographics, including regular 

gym users, millennials and the 

elderly, as part of a balanced diet. 

Throughout these varied age 

groups, consumers have been 

shifting towards a more active, 

multi-tasking and digitally 

switched-on way of life, which has 

a strong influence on their 

approach to beverage 

consumption. In addition, the 

current preference for an on-thego 

lifestyle has had an impact on 

innovation, as consumers look for 

more convenient options that bring 

a healthy ‘halo’ to beverages. 

In order to meet the evolving 

needs of consumers, products are 

increasingly being developed in 

line with specific drinking 

occasions. For example, there are 

a growing number of beverages 

that are targeted at the enjoyment 

of nutritional breakfasts, fast 

paced lifestyles, active nutrition 

and indulgent moments. Suppliers, 

such as Glanbia Nutritionals, are 

well placed to offer a wide 

portfolio of ingredient solutions, 

adding nutritional benefits and ontrend 

features, such as high 

protein, high fibre, clean label, 



plant-based ingredients, low sugar 

or added minerals and vitamins to 

beverages. 

Drinking occasions: breaking 

with convention 

The concept of drinking 

occasions 

The idea of ‘drinking occasions’ 

has evolved in the beverage 

category over the last couple of 

years, and has come to mean the 

use of segmentation to target 

different moments throughout the 

day. From an on-the-go breakfast 

drink to a warm, comforting drink 

at the end of the busy day, 

manufacturers have recognised 

the need to target different 

moments with different beverages. 

According to Innova Market 

Insights, ‘encapsulating moments’ 

From an on-the-go 

breakfast drink to a 

warm, comforting drink 

at the end of the busy 

day, manufacturers 

have recognised the 

need to target different 

moments with different 

beverages 

was in their top ten trends for 

2017, noting significant interest in 

on-the-go products. 

Similar to the trend for premium 

beverages, the move to define 

products according to drinking 

occasions has allowed companies 

and producers to extend their 

customer base. On-the-go 

consumption continues to grow, as 

more consumers eat and drink 

outside of their home. A recent 

study found that meals have 

become less structured over the 

last couple of decades, resulting 

from busy lifestyles, more 

unconventional working hours, a 

rise in single households and an 

increase in the number of working 

women. Eating and drinking 

occasions have been further 

fragmented as consumption is now 

fit in according to work and leisure 

activities, rather than set times of 

the day. As such, there is an 

opportunity for manufacturers to 

target specific drinking moments 

throughout the day. 

Breakfast boom: a healthy start 

On-the-go breakfast beverages 

are a long-established trend, and 

are now a permanent fixture on 

retail shelves. For example, 

Carnation Breakfast Essentials 

from Nestlé first appeared in as 

early as 1964, and the category 

continues to have widespread 

appeal. 

Combining the lifestyle choice for 

convenience, with the trend for 

added nutrition at breakfast, 

nutritional supplements and 

instant breakfasts (either liquid or 

powder) have increased in 

popularity among consumers, with 

383 new product launches 

between 2011 and 2016. Given 

the importance of breakfast in 

everyday lives, substituting the 

meal with an on-the-go ready-todrink 

(RTD) beverage needs to 

appeal to consumers with several 

health claims at once. For 

example, including both additional 

health benefits and the ability to 

provide an energetic start to the 

day. 

One recently launched nutritional 

breakfast beverage, Alpro’s Mild 

and Creamy Soya and Oats Yogurt 

Alternative, boasts 100% 

vegetable claims, as well as being 

rich in fibre, lactose-free and low 

in sugar. Designed to give an 

‘extra boost at breakfast’, it can 

be drunk as a healthy addition to 

fresh fruit, nuts or just natural. 


26 

ingredients 

This example highlights the 

evolution of beverages targeted at 

on-the-go consumers during 

breakfast, and how drinks can act 

as a meal replacement. 

Nutritional breakfast innovation 

has also extended to juices in 

recent years. Consumers are 

favouring juices over carbonates 

for their perceived lower sugar 

content. The carbonates market is 

losing share to more competitive 

beverages, that offer low or 

reduced sugar alternatives with 

daily allowance (RDA) of vitamin 

B6, B12 and niacin. Aimed at 

active women, the protein is 

designed to build lean muscle 

mass and boost energy 

metabolism. 

Omega-J is another concept from 

Glanbia Nutritionals that appeals 

to consumers at breakfast time for 

being in a popular juice format, as 

well as providing balanced energy 

and health. Containing BevGrad ® 

XtraSmooth Flax as a source of 

fibre, TruCal ® for delivering the 

antioxidants, maintaining they 

reduce fatigue and improve 

immune systems. There are 

increasing numbers of smoothies 

that also reference high protein, to 

cater for gym enthusiasts and the 

healthy ageing group, thanks to its 

muscle maintenance benefits. 

Smoothies also offer 

manufacturers an opportunity to 

incorporate high fibre into 

formulations, targeting healthy 

consumers with busy lifestyles. 

Notable launches in 2017 include 

more functional benefits. Juice and 

juice drinks held approximately 

46% of the overall soft drinks 

category in H2 2016, compared to 

14% for carbonates for the same 

period. Juices are currently the 

most active launch platform in , as 

there is still untapped potential 

through more advanced 

formulations, such as adding in 

vitamins, extra fibre and even 

added protein. This can be seen 

with breakfast beverages currently 

on the market, such as Tropicana’s 

apple, pear and cereal smoothie 

that aims to provide a ‘morning 

boost’, and Innocent’s Berry 

Protein Super Smoothie, a source 

of vitamin C, that contains soy 

protein and coconut milk. 

A beverage concept developed by 

Glanbia Nutritionals is Lean Start, 

which contains 24g of protein, less 

than 1g of fat, 2.6g of fibre and 

30% of consumers’ recommended 

natural benefits of milk minerals 

and a combination of vitamins for 

a healthy nervous and immune 

system, the prototype showcases 

how traditional orange juice can 

provide added value. 

On-the-go: drinking it up 

The rise of ‘urban nomads’ and the 

active lifestyles of Generation-Y, 

has created many different 

drinking occasions during the day 

– leading to a number of 

convenient beverage options on 

the market. Instead of reaching for 

an unhealthy snack, a range of 

drinks has been developed to 

provide added nutrition and 

natural ingredients in an easy-toconsume 

format. 

One of the growing categories in 

the healthy, convenient beverage 

space is smoothies. Recent 

launches have included health 

claims for multivitamins and 

Wow’s Chia Drink with 

Watermelon and Pomegranate 

flavour, and a Mango, and 

Echinacea smoothie from Innocent 

that contains flaxseed for added 

fibre and omega-3. Innocent also 

launched its ‘Super Smoothie’ 

range, which combines juices with 

soy protein, for a 100% plantbased 

beverage. 

On-the-go vitamin waters and 

sparkling energy waters are 

similarly gaining momentum in the 

market, for consumers looking for 

an alternative drink in the 

afternoon. Hey Like Wow’s recent 

vitamin water is blackcurrant 

flavoured and still, with an 

innovative bottle cap that can be 

pushed down and shaken to mix 

the vitamins into the water. Twist 

Espresso Protein Drink was also 

launched in the UK in 2016, 

offering a high-protein, low-fat, 



low-carbohydrate, low-sugar drink 

that can be enjoyed simply by 

adding water and shaking. Plus, 

with 73mg of caffeine, it also 

appeals to coffee-loving 

consumers. 

Glanbia Nutritionals’ drink 

concept, High Protein and Bone 

Health Chocolate Ready-to-Mix 

(RTM) beverage, contains 

Prolibra ® . Consumers can benefit 

from 23.6g of protein per serving, 

as well as 20% RDA of calcium, 

120% RDA of vitamin K2 and 20% 

RDA of vitamin D3. 

Children can also benefit from onthe-go 

healthy beverages. Glanbia 

Nutritionals developed the Dragon 

Kids drink concept, containing 

dragon fruit infused nutrient water 

– for immunity and cognitive 

development. Customised 

formulations, such as premixes 

and micronutrient straights, can be 

particularly useful for 

manufacturers in this category. For 

example, Dragon Kids 

incorporates specialised 

microencapsulated nutrients for 

increased stability, isomaltulose, a 

natural low glycaemic index, toothfriendly 

sweetener, as well several 

vitamins to help maintain memory 

and brain function, and maintain 

energy. 

The new active: setting standards 

Beverages for active nutrition have 

evolved significantly in recent 

years, as the lines blur between 

sports nutrition and the 

mainstream market. Traditionally, 

sports nutrition beverages 

contained high levels of protein, to 

cater for a niche market aimed at 

bodybuilders and athletes. Reports 

show that there were nearly 400 

new global product launches with a 

protein claim in 2016, compared to 

just under 100 in 2011. However, 

as high protein beverages have 

experienced huge growth and 

entered the mainstream, they now 

also contain other properties, to 

widen their appeal. For example, 

drinks for an active lifestyle can be 

positioned to provide energy, 

satiety or electrolytes. 

Moving beyond muscle building 

and fitness, innovation in the active 

nutrition category has led to the 

growth of beverages, which 

provide an instant energy boost or 

a sustained source for energy. For 

example, sports nutrition products 

are increasingly using B vitamins, 

in combination with caffeine, for a 

double energy kick, and contribute 

to normal energy-yielding 

metabolism. Formulating with 

branch chain amino acids (BCAAs) 

in energy drinks is an alternative 

to using high sugar, that can later 

lead to ‘crash’ symptoms. The use 

of BCAAs are also no longer 

restricted to a specialised area of 

sports nutrition, as product 

messaging takes a more scientific 

stance. This is a key trend in 

sports nutrition, with 16% of global 

launches in the sector featuring 

BCAAs in 2016. High profile 

active nutrition product launches 

have included clear labelling of 

amino acids, such as ON’s Amino 

Energy for increased energy and 

focus and Cult Vital Water 

containing 30g of protein. Boost 

High Protein Drink is another 

recent product launch that 

provides 15g of high quality 

protein, as well as 26 vitamins and 

minerals – aimed at active nutrition 

for the mainstream consumer. 

Another product launch containing 

Glanbia Nutritionals’ BevWise ® 

A100W, Nutraplenish protein 

water, has the benefit of added 

vitamins, and the opportunity for 

formulators to achieve up to 12g 

of protein, with only 50 calories. 

Innocent also launched 

its ‘Super Smoothie’ 

range, which combines 

juices with soy protein, 

for a 100% plant-based 

beverage 

---- www.foodmagazine.eu.com issue one | 2018

28 

ingredients 

As well as BCAAs, other amino 

acids, such as glutamine, leucine 

and tryptophan, are also becoming 

more well known for the muscle 

maintenance benefits they can 

bring to active nutrition beverages. 

Glanbia Nutritionals’ PepForm ® 

peptide carrier technology can 

help manufacturers to improve 

amino acid solubility in cold water, 

while AminoBlast provides an 

instantised BCAA solution for 

better dispersibility and clarity. 

BCAAs 

BCAAs, the so-called building 

blocks of protein, are essential 

amino acids that cannot be 

produced by the human body and 

must therefore be consumed 

through diet. There are three 

BCAAs: leucine, isoleucine and 

valine, all of which can be obtained 

from protein found in food, such as 

meat, dairy products and legumes. 

Studies dating back to the 1970s 

demonstrate that these, among 

other amino acids, stimulate 

protein synthesis and inhibit 

muscle protein degradation at high 

concentrations, most notably in 

skeletal muscle. 

Electrolytes are another 

increasingly sought-after addition 

to active nutrition beverages, 

developed specifically to cater for 

the growing numbers of 

consumers seeking re-hydration 

during post-exercise recovery. As 

people have become more aware 

of losing electrolytes following a 

workout, the popularity of drinks 

fortified with them has risen. In 

fact, the number of soft drink 

launches that include an 

electrolyte claim increased by 

203% from H1 2011 to H1 2015. 

Recent high profile launches 

include Powerade’s Ion 4 

Advanced Electrolyte System 

Sports Drink with vitamins B3, B6 

and B12 in white cherry flavour, 

formulated with a 6% carbohydrate 

solution to help provide energy to 

working muscles. Glanbia 

Nutritionals’ AquAmino concept 

highlights how BCAAs, through 

AminoBlast technology, can be 

combined with vitamins and 

minerals, as well as carbohydrates, 

for a sustained electrolyte balance 

during a workout. 

Another concept, Plant Warrior, 

highlights how AminoBlast 

BCAAs can be formulated 

together with BevGrad ® Oats GF 

(gluten-free oat flour), 

ChoiceChia Black (whole black 

chia seeds) and BevGrad® 

XtraSmooth (fine milled flaxseed), 

to create a plant-based 



‘superfood’ infusion packed with 

natural sources of energy. 

Indulging in improved health 

The past five years have seen an 

increase in the number of 

consumers looking for beverages 

that encompass ‘natural’ and 

‘clean label’, but also include 

functional nutritional benefits. 

However, there has also been a 

rise in demand for beverages that 

are both healthy and indulgent. In 

fact, Innova Market Insights 

predicts a 44% increase in the 

number of global soft drinks new 

product launches with an indulgent 

and premium positioning. 

For manufacturers, the trend for 

indulgent healthy beverages is an 

opportunity for growth, particularly 

as they can also be consumed 

easily on-the-go. In fact, recent 

research from the Stanford 

University in California found that 

even just labelling healthy foods 

with a more indulgent description, 

evoking more enjoyable and selfrewarding 

food, prompted a 25% 

increased uptake compared with a 

more basic description. Flavours, 

such as chocolate or caramel are 

increasingly being used in 

formulation to appeal to 

consumers looking for comforting 

beverages with added nutrition. 

This has opened the opportunity to 

position indulgent health 

beverages to varied drinking 

occasions, such as in the 

afternoon, instead of reaching for 

confectionery, or even in the 

evening, as an end of day treat. 

Recent high profile product 

launches include Weider Protein 

Drink in chocolate flavour, 

containing 53g of protein and 

organic milk per serving. Similarly, 

for children, indulgent yet healthy 

beverages are being introduced, 

such as For Goodness Shakes Kids 

on the Go Chocolate Flavoured 

Milk Drink, containing no artificial 

sweeteners and rich in vitamin D 

and calcium. 

Glanbia Nutritionals has developed 

ingredient solutions to cater for 

the growing number of consumers 

interested in indulgent health 

beverages. Muscle Mocha is an 

example of a prototype RTM hot 

coffee beverage containing natural 

caffeine, as well as 10g of protein 

from ProTherma, the heat stable 

hydrolysed whey protein and 

Micelle XL ® , a slow release milk 

protein. Together, these ingredients 

provide convenient sources of 

energy and protein. Glanbia 

Nutritionals’ High Protein and 

Bone Health Chocolate RTM 

beverage concept works similarly 

well for the indulgent health 

category for aging populations, 

containing Prolibra and defatted 

cocoa powder, to give an afternoon 

boost packed with protein. 

A beverage for every occasion 

The beverage industry has evolved 

significantly in recent years, to 

meet the complex requirements of 

consumers. As well as targeting 

specific demographics, developing 

beverages for specific drinking 

occasions has presented an 

opportunity for manufacturers. 

Drinking occasions not only 

represent moments during the day, 

but also the opportunity to create 

healthier lifestyles long-term. 

Product innovation is no longer 

solely the formulation of 

ingredients or catering to individual 

nutritional, health or texture 

benefits, but the understanding 

that functional beverages are 

capable of making consumer lives 

easier, while delivering natural, 

healthy and enjoyable nutrition. 

The lines are blurring between 

beverages and dietary 

supplements. Functional 

ingredients are now expected to 

be all-encompassing; convenient, 

nutritional solutions that support 

health, while maintaining the 

natural aspect. New platforms are 

being formulated to suit specific 

drinking occasions, meaning that 

products can be more targeted 

than ever before. This has also 

been made possible by the number 

of hybrid beverages on the shelves 

that combine several concepts in 

one product – opening up a wealth 

of opportunity for innovation. 

Suppliers, such as Glanbia 

Nutritionals, have recognised the 

increased need for ingredient 

solutions and have developed their 

portfolios accordingly. Offering a 

range of functional solutions for 

beverage applications, Glanbia 

Nutritionals provides health 

benefits in palatable formats for 

optimal taste and texture. With a 

unique portfolio spanning 

bioactives, proteins, grains and 

seeds, as well as custom nutrient 

premixes, Glanbia Nutritionals can 

ensure its customers are at the 

forefront of innovation. Thanks to 

its extensive formulation expertise, 

Glanbia Nutritionals partners with 

leading beverage companies to 

deliver innovative solutions to 

meet consumers’ demands for 

health, transparency and lifestyle 

nutrition. ■ 

Paul O’Mahony 

Senior Product Manager 

Dr. Dagmar Ortlepp 

Marketing Manager EMEA 

Glanbia Nutritionals 

www.glanbianutritionals.com 


30 

ingredients 

Not all are the same: 

GELITA at Engredea 2018 

GELITA offers a diverse and versatile portfolio of Bioactive Collagen Peptides ® to support 

healthy aging from the inside-out – whether bones, joints, ligaments and tendons, muscles or 

skin – and more! GELITA has also designed and developed a comprehensive portfolio of gelatines 

that provide excellent fill release performance for soft capsules – from very fast release in the 

stomach to very slow release in the intestine – and everything in between! 

#AmazingCollagen: Supported by 

science 

Collagen is a major component of 

the human body, comprising about 

30% of our total body protein. One 

of the primary structural proteins 

of connective tissues – it is a vital 

component of our whole body. This 

is exciting because of the 

advances in collagen peptide 

research as it relates to the body’s 

collagen metabolism and human 

physiology. While collagen has 

been successfully used for years in 

topical beauty and personal care 

products such as body lotions, 

face cream and more – recent 

scientific evidence confirms that 

the highest efficacy can be 

achieved when collagen is 

ingested orally. However, collagen 

supplementation should not be 

considered a one size fits all 

solution. Different collagen 

peptides offer optimised benefits 

for different areas of the body. 

Research shows that GELITA 

Bioactive Collagen Peptides ® are 

optimised to maximise the 

stimulatory effects on specific 

cells in the body, and, the level of 

stimulation is different for varying 

collagen peptide compositions. 

GELITA offers a diverse and 

versatile portfolio of Bioactive 

Collagen Peptides ® to support 

healthy aging from the inside-out: 

■ BODYBALANCE ® for body 

toning and increased muscle 

strength. 

■ FORTIBONE ® for improving 

bone mass density and 

supporting bone stability and 

flexibility. 

■ FORTIGEL ® for supporting 

joint health and mobility. 

■ VERISOL ® for improved skin 

elasticity, wrinkle reduction, 

and even cellulite reduction as 

well as improved nail growth. 

■ TENDOFORTE ® for increasing 

health and quality of ligaments 

and tendons. 2


GELITA Bioactive Collagen 

Peptides ® are a pure source of 

protein – non-allergenic, and free 

from additives, carbohydrates, 

cholesterol, fat, gluten, sugar – 

and, they are neutral in odour and 

taste. They are rapidly absorbed 

by the body by virtually 100% and 

provide high bioavailability. In their 

natural form, they do not react 

with other ingredients; therefore, 

they can enhance and optimise the 

most diverse applications including 

beverages, dietary supplements 

and food ingredients for a variety 

of food applications. 

#AmazingGelatine: Excellent fill 

release performance 

GELITA ® GELATINE is a pure 

protein that has many functional 

properties that cannot be 

mimicked. It is carbohydrate, 

cholesterol, fat and gluten- free; 

neutral in odour and taste; and is 

allergen-free. And, because our 

gelatines do not react with other 

ingredients, they can enhance and 

optimize the most diverse 

applications – from hard- and softcapsules 

to gummies, and so much 

more – ideal, for fibre, protein, 

vitamin and even Bioactive 

Collagen Peptides ® enrichment. 

GELITA also offers solutions 

across the entire release profile 

spectrum – whether the desire is 

fast and effective results or 

release – GELITA ® RXL R2 

(analgesics), or to avoid the 

undesirable effect of fishy burps 

and aftertastes – GELITA ® EC 

(fish oil and other omega-3 fatty 

acids), and everything in between 

– as well as gelatines tailor-made 

to your specific applications, 

formulations and requirements 

(GELITA ® GELATINE). 

GELITA is the global gelatine, 

collagen and collagen peptides 

expert. Our commitment to 

extensive clinical research, 

optimised production processes 

and technical know-how positions 

us far above the competition. 

To learn more about GELITA’s 

#AmazingCollagen and 

#AmazingGelatine, and why not all 

are the same – stop by Booth 

#3463 at Engredea. Visit with our 

experts and explore our portfolio of 

branded and scientifically 

supported collagen peptides and 

gelatines including 

BODYBALANCE ® , VERISOL ® , 

GELITA ® RXL R2, GELITA ® EC and 

more! 3 

About GELITA 

GELITA is the leading company for 

manufacturing and marketing 

collagen proteins. Coordinated 

from the headquarters in Eberbach, 

Germany, GELITA provides 

customers around the world with 

products of the highest standard, 

comprehensive technical expertise 

and sophisticated solutions. More 

than 20 sites and a global expert 

network ensure that state-of-theart 

know-how is always available 

for customers. With 140 years of 

experience in the field of collagen 

proteins are the basis of GELITA’s 

performance. A strong requirement 

for innovation is the driving force 

of the family-owned company that 

is always looking for new solutions 

for food, pharmaceutical, health & 

nutrition as well as for technical 

applications. 

Within the range of collagen 

proteins, GELITA supplies collagen 

peptides with proven bodystimulating 

capabilities, tailor-made 

gelatines and non- or partly- water 

soluble collagens. This holistic 

range of products in combination 

with its vast experience in 

developing solutions for different 

applications makes GELITA first 

choice for its customers. In today’s 

landscape of highest consumer 

demands, manufacturers of food 

products have to rely on natural, 

healthy, non-allergenic ingredients 

for their developments. Collagen 

proteins from GELITA are the 

perfect match for this as they 

fulfill all of these requirements, a 

particular plus being the fact that 

they are foodstuffs in their own 

right (eg. no E-number). They also 

possess a set of unique technical 

and physiological properties. 

Besides the traditional use of 

collagen proteins as natural 

stabilizers and emulsifiers for 

countless products, they enable 

manufacturers to provide their 

products with other properties 

which are becoming more and 

more important. GELITA has 

intensified its research in 

developing solutions for physical 

mobility, body toning and beauty 

from within. ■ 

GELITA AG 

www.gelita.com 


32 

show preview: Anuga FoodTec 

Anuga FoodTec 2018 

20–23 March 2018, Cologne 

As the leading global trade fair, Anuga FoodTec is the most important driving force of the 

international food and beverage industry. It is the only trade fair in the world that covers all aspects 

of food production. 

The industry presents its 

innovations and technological 

visions at Anuga FoodTec – from 

processing, filling and packaging 

technology to packaging materials, 

ingredients, food safety and the 

entire range of innovations from all 

the areas associated with food 

production. 

It provides every solution for every 

food industry! 

Resource efficiency will be the 

primary focus of Anuga FoodTec 

2018. A more protective and at the 

same time more efficient use of 

natural resources will be the key 

competence of future societies. 

Exhibitors will be presenting a 

variety of solutions for 

strengthening competitiveness and 

reducing the use of energy, water 

and food in production. Numerous 

accompanying event and congress 

promgrammes will also illuminate 

the topic from various angles. 

Below we illustrate just a couple of 

the themes that will be examined at 

the show. 

Upcycling in the production of 

food: Optimal added value by 

upgrading by-products 

Sustainability and environmental 

management play an important role 

in the food industry. Nevertheless, 

regardless of how efficiently the 

machines work and how resourcefriendly 

they produce, at the end of 

the day the manufacturers are still 

faced with the question: What to do 

with the waste materials that are 

left over? Anuga FoodTec from 

20–23 March in Cologne holds 

answers in store for the visitors. 

Upcycling strategies and innovative 

methods for the recovery of 

materials from industrial byproducts 

is the focus of the 

international industry meeting 

point. 

Added value gained from waste 

products holds enormous potential 

for food manufacturers. On the one 

hand, the upcycling of by-products 

that arise in partly large volumes 

while processing vegetable and 

animal-based raw materials is 

resource-friendly and ecological. On 

the other hand, the biomass 

contains a multitude of substances 

that can be implemented as 

ingredients for new foodstuffs. 

Modern machinery and innovative 

methods for the recovery and 

upgrading of by-products are of 

particular interest here. 


show preview: Anuga FoodTec 33 

From waste material to a superfood 

The initial starting point of every 

upcycling strategy is always the 

homogeneous separation of the 

arising vegetable and animal-based 

secondary raw materials. Whey is a 

prime example of successful 

upcycling. The former waste 

product that arises in large volumes 

during the production of curd 

cheese and cheese is turned into 

coveted ‘superfoods’ that no longer 

just create added value in fitness 

studios. Thanks to its protein, 

vitamin and mineral content, the 

the permeate flow of the protein 

isolation by means of nanofiltration 

or reverse osmosis. In this way, by 

cleverly combining dynamic 

filtration methods enriched 

products can be produced that 

contain the high-quality 

components in the desired 

concentration. 

In addition to the membrane 

filtration method, separator 

technology has also established 

itself as a further upcycling method. 

Among others its strengths lie in 

meantime indispensable within the 

food industry. Polyphenols that are 

found in the pressing residues are 

in future to be used to add a further 

brown shade to the palette of 

natural colourants for food. The aim 

of a project supported by the 

Federal Ministry for Economic 

Affairs and Energy is to develop a 

large-scale technical process that 

uses the waste products left over 

after making juices as an alternative 

to caramel colouring. 

Focus on resource efficiency 

popular ingredient is in the 

meantime added to puddings, 

drinks and smoothies – and it is 

also implemented as a 

demineralised concentrate in baby 

food. Numerous exhibitors at Anuga 

FoodTec will be presenting a wide 

spectrum of established 

technologies for the isolation of 

whey components and for the 

further processing of the recovered 

ingredients into liquid and powder 

products. 

Separating methods isolate the 

valuable components 

Membrane separation method plays 

a key role, especially ultrafiltration. 

It allows the whey protein to be 

concentrated by up to 35%. In 

protein isolates up to 90%, the 

whey is freed from the fat by means 

of microfiltration. Lactose and 

minerals like calcium and 

phosphorus can be recovered from 

lecithin, which occurs as a byproduct 

when soya beans, 

sunflower seeds and rape seeds are 

processed. The lipids are highly 

appreciated in the food industry as 

a natural alternative to synthetic 

emulsifiers and stabilisers. Highspeed 

separators that separate the 

lecithin and raw oil have to be 

implemented to recover lecithin. 

Exhibitors who will be presenting 

these methods at Anuga FoodTec 

can be found on the website 

http://www.anugafoodtec.com/aft 

/exhibitor-search 

New ingredients from residues 

Thanks to upcycling the offer of 

natural food additives is becoming 

more comprehensive, as one can 

see from the example of pectin. The 

by-product that is generated during 

the production of apple juice is used 

as a gelling agent, which is in the 

The outlook of Anuga FoodTec 

demonstrates that like recycling, 

upcycling – the transformation of 

industrial by-products into 

important substances – has firmly 

established itself in the industrial 

environment of food production. 

The machines presented in Cologne 

fair grounds can already be 

integrated into all common 

processes. Rising prices for raw 

materials and a worldwide growing 

ecological awareness demand the 

friendly and efficient handling of 

natural resources. The opening 

conference ‘Resource efficiency – 

challenges and opportunities’ which 

is taking place at Cologne fair 

grounds on 20 March picks up on 

these aspects. An additional expert 

forum on 22 March is dedicated to 

the theme of upcycling and the use 

of by-products. 


34 


Packing and food safety – modern 

packing methods and test 

methods are the guarantee for 

safe food 

The demands in food are high. Only 

companies that master and check 

the packing process get safe 

products. Whether deficiencies in 

the packing material, filling material 

residuals in the heat-sealed seam or 

foreign bodies – leaks and 

contaminations present a threat to 

product safety. This is why from 

20–23 March 2018, Anuga FoodTec 

in Cologne is placing a special focus 

on modern methods for checking 

leaks and X-ray inspection. 

Whether meat, fish and poultry or 

fruit and vegetables: A protective 

gas atmosphere (modified 

atmosphere) is one of the effective 

methods for packing fresh 

foodstuffs gently and safely. 

Packing in which the normal 

ambient air is replaced by an 

optimised atmosphere comprising 

carbon oxide, oxygen, nitrogen and 

argon, protects the product reliably 

and extends the sell-by date in the 

refrigerated shelf – provided that it 

is not damaged by product residuals 

being trapped inside the sealed 

seam or there are no leakages. If 

there are leakages in the sealed 

seams or packing material, which 

the protective gases can escape 

from and moisture can seep in 

through, a reduction in the quality 

and premature spoilage is 

foreseeable. Defective products can 

be recognised and discarded in a 

timely manner after the packing 

procedure using the appropriate 

equipment. 

Leak testing made easy 

Inline and offline leak testing 

systems for individual packaging 

and entire transport packaging can 

be found at Anuga FoodTec. The 

spectrum ranges from random tests 

in the water bath, to visual inline 

inspections, through to gas-based 

technologies that detect leaky 

packing. One option of subjecting 

MAP packing to a leak test is based 

on the generation of a vacuum and 

the implementation of carbon 

dioxide as a testing gas. The 

inspection involves the protective 

gas packing passing through a 

measuring chamber after the 

packing process. In the case of 

leaks, the gas escapes and is 

detected by the sensor. Integrated 

into the packing line, the modern 

real-time systems detect the 

slightest leakage and micro leaks – 

even at speeds of 120 packagings 

and more per minute. Especially for 

big batches of MAP-packed fresh 

cut products, this is an economic 

solution because the testing gases 

can either be added to the 

protective gas or are already 

contained in the protective 

atmosphere. 

X-ray inspection illuminates 

everything 

For the manufacturers it is just as 

important as immaculate packing 

that the food reaches the consumer 

free from metal, foreign bodies and 

other contaminations in line with 

the HACCP and IFS norms. Metal 

detectors or X-ray scanners like the 

ones that will be on display in 

Cologne ensure safety at the end of 

each packing line. Metal detectors 

provide valuable assistance in 

detecting magnetic and nonmagnetic 

metals. However, they do 

have their limits in the case of 

glass, ceramic and stones. X-ray 

scanners are used for these 

materials. In recent times more and 

more often appliances that are 

based on the dual energy 

technology are joining the single 

energy systems on the market. 

Since they work with two 

energetically different X-rays at the 

same time, the systems provide 

detailed images even in the case of 

irregularly shaped and frozen 

products. They differentiate 

between materials based on their 

chemical composition and trace 

splinters of metal and plastic as 

small as 0.3mm long as well as flat 

glass or bones. Their strengths lie 

in the packing of overlapping meat 

products as well as mixtures with 

contents that have greatly varying 

thicknesses, which are typical for 

salad mixtures and muesli. 

Weighing technologies for 

seamless checks 

With innovative technologies for 

X-ray inspection and leakage 

testing, manufacturers are being 

provided with the right tools to 

protect the integrity of their 

products and avoid products being 

called back. The exact recording of 

weight values is equally important. 

What could be more logical than 

bundling these core competences? 

The high-performance lines that will 

be in action at Anuga FoodTec 

combine packing functions with 

demanding detection and weighing 

technologies within an holistic 

system. Whereas the 

checkweighers and multi-head 

weighers guarantee the exact 

weight, the leakage detection 

checks each individual tray for 

escaping gas and the X-ray scanner 

identifies possible foreign bodies. In 

this way, packing with 

contaminations or the wrong weight 

can be reliably discarded. 

Focus on food safety 

Production in the food industry has 

never been so closely and 

seamlessly monitored as today. 

Innovative quality control 

technologies are under the spotlight 

at Anuga FoodTec. And not only at 

the stands of the over 1,700 

exhibiting companies. The 

significance of the theme food 

safety is also reflected in the 

offerings of the event programme. 

On the fiirst and third days of the 

fair, foreign body detection and the 

leakage test of MAP packing are on 

the agenda of the forum ‘Themes, 

trends, technologies – this is what 

is moving the food industry’. 

Always a decisive point for the 

speakers: The different testing 

principles and their advantages and 

disadvantages for the user. ■ 

Anuga FoodTec 2018 

www.anugafoodtec.com/events 



GEA: The future of food processing 

At Anuga FoodTec in Cologne, the technology group GEA 

will present the future of food processing with innovative 

machines and integrated solutions from March 20 to 23, 

2018. The leading competence partner will focus on 

“Innovations & Liquids” during the global trade fair in Hall 

10.2 Stand A-090-C-119 and will be showcasing a host of 

new technology and services in the area of processing and 

packaging technology for the food industry. 

The numerous highlights include the GEA MaxiFormer – a 

rotating drum concept for meat forming, GEA CombiPlus – 

a new solution for the production of pasta filata cheese, the GEA S-Tech spiral freezer 

with new features as well as the GEA Hilge HYGIA H – a high-pressure pump for use in dairies. As GEA 

engineers continue to develop their high-tech offering, they are committed to providing sustainable 

solutions that enable careful and efficient use of natural resources while giving customers competitive 

advantage – whether with individual machines, complete production lines, or the many service products. 

Hall 10.2 

Stand 

A-090– 

C-119 

A much improved structure and quality for formed meat 

Launched for the first time at IFFA 2016, Anuga FoodTec will be kicking off the sales release for the GEA 

MaxiFormer. This machine is a rotative drum forming concept that completes the GEA line solution for high 

capacity formed poultry, pork or meat replacement products. Its innovative low pressure meat filling principle 

results in a more consistent, higher quality formed product. In addition to this it provides more filling accuracy 

and less product waste by reduced leakage – the so-called smearing. Efficient use of a compressed air pulse 

for knock-out, without using water ensures cleaner and quieter forming and lowers operating costs. 

New technology features for spiral freezer 

GEA S-Tec spiral freezer and chiller represents the ultimate in hygiene standards with fully welded food zone 

structure assembly, open profiles, fully welded modular floor configuration option and high efficient Cleaning- 

In-Place options. Capable of handling capacities up to seven tons per hour, the GEA S-Tec spiral freezer is 

designed by expert engineers to exact specifications based on the product characteristics, capacities, facility 

space and line layout. High effective full height horizontal airflow and exact air temperature control ensure the 

best freezing and chilling performance and product quality. The machine can handle single-shift to 14-day 

operations without interruption to defrost, based on the evaporator configuration selected for customers’ 

needs – with GEA Sequential Defrost (SD) or Snow Removal System (SRS). Combined with GEA refrigeration 

systems, the freezers provide the most performant and economic solution for food application. CALLIFREEZE 

system, GEA revolutionary freezing process control is now measuring continuously the product level of 

frozenness at freezer outfeed and adjusts freezing time, air temperature and fan speed to achieve the exact 

freezing quality with minimum energy consumption. 

Combi Plus: Great efficiency and highest flexibility for pasta filata cheese producers 

GEA’s latest development in continuous stretching machines is the ideal solution for producers of pasta filata 

cheese that require the highest flexibility in the production process, and an excellent yield, while keeping 

maintenance costs at a modest level. With a capacity from 1,000 to more than 6,000kg/h, Combi Plus is 

suitable for producing many different types of pasta filata cheese, such as pizza-cheese or scamorza, starting 

from milk, commercial curds or mixtures of both. Double feeding of the heating fluid – steam and/or water – 

allows the Combi Plus to work in the traditional way with water, but also with water and steam or steam only. 

The continuous stretching unit, with rotary paddles of various dimensions, provides high versatility and 

flexibility for the production processes, while increasing the yield, lowering operating costs and reducing energy 

and water consumption. 

Hygienic pump series extended 

In 2018, GEA’s pump centre of excellence in Bodenheim will be sending the completely newly developed highpressure 

pump for use in dairies to Anuga FoodTec in Cologne: The GEA Hilge HYGIA H is designed for system 

pressures up to 64 bar for filtration processes in the dairy industry, where it can handle liquids as well as 

homogeneous air or gas-containing media. It is available in two sizes, of which the larger variant – powered 

by a 45-kilowatt motor – delivers a volume flow of up to 200 cubic metres with a maximum delivery head of 

70 metres. ■ 

www.gea.com 


36 


PSG ® : Several brand technologies 

PSG ® , a company and a global leader in the manufacture of pumps, 

systems and related flow-control solutions, is pleased to announce that 

several of its brands will be exhibiting their market-leading technologies. 

Hall 10.2 

Stand 

G101/G109 

PSG has been providing pumps for the food and beverage industry for 

over two decades. The PSG brands that serve this market meet the 

strict requirements for hygienic transfer with certifications like 3A, 

FDA, EC 1935/2004 and EHEDG, providing solutions that safely 

transfer high value fluids. The exhibition motto at this year’s show is 

‘Resource Efficiency,’ which refers to utilising resources in a 

sustainable and optimised way to minimize impacts on the environment, or in other 

words, to deliver greater value with less input. 

Specifically, the PSG brands that will be on display at this year’s show include: 

Mouvex ® will be exhibiting its new Easy Clean System (ECS) for its SLS4 and SLS8 pumps. Specifically 

designed to improve clean-in-place (CIP) operations and make the process easier than ever before, the new 

ECS eliminates the need for external CIP bypass while allowing full CIP flow to pass through the pump for 

maximum efficiency. In addition, Mouvex will be illustrating how its eccentric disc pumps can help food and 

beverage manufacturers enhance product recovery, one of the key points related to resource efficiency. 

Quattroflow will be featuring its QuattroTec Series quaternary diaphragm pumps, which have been developed 

through the adoption and redesign of the Quattroflow pump to retain the advantages and concurrently achieving 

the requirements of hygienic applications. These pumps feature a unique seal-less design, self-priming and dry 

run capabilities, compact footprint, high-suction lift, and are CIP and SIP capable. 

Almatec ® will be highlighting its new MM (Modular Metal) Series pump, which has been specially developed for 

the food and beverage industry without a complex automated process. ■ 

www.psgdover.com 

Glatt Ingenieurtechnik: How to use sophisticated technologies to accelerate 

on-trend products 

Glatt Ingenieurtechnik will present established processes that help 

manufacturers to rapidly develop marketable products. From 

delicious instant drinks to essential oils or vitamins for sports 

nutrition or dietary supplements, Glatt works closely with its 

customers to engineer bespoke solutions to produce product 

samples, scale-up processes and construct economically designed, 

energy efficient production facilities. 

Hall 04.2 

Booth 

A068 

According to the latest trend report from market research agency 

Mintel, global demand for products containing natural or healthpromoting 

ingredients continues to rise, whereas sugar, salt and fat 

are still on the negative list. In addition, more and more consumers are 

taking a closer look at whether their favorite brands offer transparency, environmentally friendly 

manufacturing and a sustainable supply chain. Sophisticated processes such as fluidized bed and spouted bed 

technologies from Glatt Ingenieurtechnik enable ingredient manufacturers to quickly implement modern thinking 

into sought-after products that meet the expectations of both the food industry and everyday consumers. 

For example, high-quality powders or mixtures can be transformed into homogenous and highly soluble, porous 

granules for instant products using spray agglomeration. Frequently, the improved product structure results in 

better product properties. As such, no additives are required. Furthermore, spray granulation and subsequent 

microencapsulation also offer a wide range of particle design options to simultaneously dry or solidify liquid raw 

materials such as solutions, suspensions, emulsions or melts to form compact granules in a single step. With no 

need for additional substances, the ingredient list stays short! ■ 

www.glatt.com 



Bosch Packaging Technology: Innovations in 

hygienic filling and sealing technology 

Bosch Packaging Technology offers insights into the latest developments 

in hygienic cup filling and sealing. Visitors can explore the benefits and 

requirements of hygienic filling technology – from clean, and ultra-clean 

up to aseptic, including heightened product safety and an extended shelf 

life outside of the cooling chain of up to 12 months. During the show, 

food producers can learn about the most recent FCL filling and sealing 

machine for dairy products, baby food, clinical nutrition and café latte drinks using premade 

cups. 

“Growing market demands and stringent hygiene regulations put high pressure on dairy and food producers,” 

explains Markus Schlumberger, managing director of sales at Ampack GmbH, Bosch Packaging Technology. 

“Bosch has been working on hygienic filling technology for half a century, so we understand the challenges and 

opportunities. Our new Ampack FCL inline cup filling machine pays testament to this expertise. Our objective 

for Anuga FoodTec 2018 is to share our experience with the industry as we work together to ensure that the 

food reaches the end consumers safely.” 

Safe, fast and flexible – the perfect combination 

The FCL cup filling and sealing machine’s unique features were first unveiled during interpack 2017. Designed 

for dairy and food products, it combines three key benefits: operator and product safety; enhanced efficiency; 

and format and application flexibility. Consequently, it gives food producers a competitive edge to help satisfy 

market demands. The first orders for ultra-clean and aseptic executions of the FCL machines were placed 

shortly after the launch. 

Moreover, the machine was awarded the 3-A SSI certificate, ensuring compliance with the most stringent 

hygiene standards and addressing the increasing needs for simplified cleaning and maintenance, minimised risk 

for food contamination and less product waste. ■ 

www.boschpackaging.com 

Hall 7 

Stand 

A070–B071 


38 


Creating the delicious, healthy option 

How GEA is working with food companies to provide food for 

the modern lifestyle 

The concept of eating three full meals a day has become tradition, but it has not always been so. 

Throughout history the eating patterns of people have changed depending on their lifestyles. Today, 

it would appear, we are yet in another phase of transition from regular mealtimes to a culture of 

smaller, more frequent meals that allow people to balance their working and social lives effectively. 

The idea of snacking brings with it 

an image of unhealthy indulgence: 

packets of crisps and chocolate 

bars eaten on the run. But that’s 

not how it is today. Consumers are 

searching out a range of products 

including poultry, meat, fish, 

cheese and a range of vegetarian 

options that require a minimum of 

preparation and provide maximum 

enjoyment. With this change in 

lifestyle, food manufacturers are 

meeting the demand for healthy 

snacks head on allowing people to 

enjoy their food, take in the 

nutrition they need, yet still get to 

the office or the gym in time. 

Luuc van Lankveld is a Product 

Expert for Processing with GEA. 

He believes that the trend is being 

driven by increasing disposable 

income in middle-class society. 

“When money is scarce, people 

need everything to be cheap,” he 

said. “Now they have more money 

and less time. And so are looking 

for better quality, healthy foods, 

that they can prepare quickly.” 

Cooperation is the key 

To meet this demand, food coating 

companies have risen to the 

challenge. For example, GEA 

works closely with a number of 

companies including Griffith Foods 

that has introduced its Never Fry 

coating system that provides a 

crispy coating for a wide range of 

foods just using hot air. This new 

and innovative coating system is a 

healthier alternative for traditional 

coating systems without 

compromising on taste, texture, or 

appearance. 

It is this cooperation with food 

companies that has led GEA to 

develop its range of market- 

Never Fry 

Griffith Foods Coating System 

Never Fry is a Griffith 

Foods Coating System, 

which is not fried 

during the production 

process and has an 

oven end preparation at 

home or in a food 

service setting 


processing & packaging 39 

Standard injection pattern 

GEA injection pattern 

Standard injection pattern chicken wing 

GEA injection pattern chicken wing 

leading food processing 

technology such as its thirdgeneration 

GEA CookStar oven. 

The CookStar uses three-phase 

cooking to cook any product in 

virtually any style including: crispy 

non-fry coated products, formed 

uncoated products, marinated 

products, steamed products, 

sausages and dried or smoked 

pork, beef and fish. Again, the 

focus is on health and 

convenience. 

Less is more 

Marcel Janssen is Head of Sales 

Steering and Support for GEA. He 

explained that to make healthy 

food products it is necessary to 

remove some of the less desirable 

additives. These additives have 

been included in recipes to help 

the manufacturing process. “For 

example, salt and phosphates bind 

water into products and sugars 

improve their colour,” he 

explained. “You can take these 

things out, but then the 

performance of the machine 

becomes more critical.” 

One technology that GEA 

currently has under development is 

a better way of injecting brine into 

meat products. Consumers and 

retailers are demanding less salt in 

products. One way this can be 

realised is by achieving a better 

brine distribution through the 

product. GEA is at the forefront of 

this technology. 

Frying 

Luuc van Lankveld said that the 

use of polyunsaturated oils, such 

as sunflower oil, has changed the 

processing of fried products. When 

manufacturers could use animal 

GEA Oil savings 

GEA has equiped its 

EasyFry system with 

careful application of 

heat and excellent 

sediment removal 

fats for frying, the entire process 

was very stable. But vegetable oils 

are much more vulnerable to 


40 


GEA CookStar 

with 

SuperHeatSmoke 

for inline 

production of 

smoke flavoured 

products 

overheating and need to be 

treated carefully. To combat this 

problem, GEA has equipped its 

EasyFry system with careful 

application of heat and excellent 

sediment removal. Combined with 

both internal and the GEA Oberlin 

external oil filters it keeps 

carbonisation to a minimum and 

facilitates the use of this healthier, 

yet more fragile frying medium. 

“The key is in the integration of 

the fryer and the filtering system,” 

said Luuc. “GEA has been 

About GEA 

developing this type of equipment 

for close on 50 years and it is this 

experience and know-how that sets 

us apart from our competition.” 

Roasting 

Roasting is another area in which 

GEA has been able to develop 

innovative techniques that produce 

a healthy product that consumers 

enjoy. The CookStar has the ability 

to roast a range of meats 

beautifully without the need for 

additives. CookStar also has a 

unique ability to produce smoke- 

GEA is one of the largest suppliers for the food processing industry and 

a wide range of other industries that generated consolidated revenues 

of approximately EUR 4.5 billion in 2016. The international technology 

group focuses on process technology and components for sophisticated 

production processes in various end-user markets. The group generates 

around 70% of its revenue in the food and beverages sector that enjoys 

long-term sustainable growth. As of September 30, 2017, the company 

employed about 17,000 people worldwide. GEA is a market and 

technology leader in its business areas. The company is listed on the 

German MDAX (G1A, WKN 660 200). In addition, GEA’s stock is 

included in the MSCI Global Sustainability Indexes. Further information 

is available at gea.com. 

flavoured foods without any of the 

undesirable elements associated 

with the process. GEA calls it 

SuperHeatSmoke. “Adding smoke 

to an oven can introduce tar and 

ash to the food,” explained Luuc. 

“The SuperHeatSmoke process 

allows us to capture wood smoke, 

clean it to remove tar and ash, 

then inject it as a liquid into the 

oven. Customers get the flavour 

they like, without any of the 

unhealthy side effects. The 

CookStar is the only inline spiral 

oven on the market that can do 

that.” 

Mixing 

(Tempura) batter mixing is a 

critical operation in the production 

of many convenience foods such 

as chicken nuggets. Traditionally 

stabilisers have been added to the 

mix to ensure the stability of the 

final product. However, GEA has 

developed its TempuMixer 

specifically for this application. 

The TempuMixer has a gentle, lowshear 

action that mixes batters 

with consistent viscosity and 



composition with less need for 

stabilisers. Yet another example of 

how GEA ingenuity is helping food 

manufacturers meet this 

increasing demand for healthy, 

convenient foods. 

Working together 

GEA’s close relationship with food 

producers and ingredient suppliers 

is critical when developing new 

technology. In Bakel in The 

Netherlands GEA has a fully 

functional factory in which food 

By working closely with 

food manufacturers to 

fully understand the 

demands of the market, 

GEA has helped to 

make sure that 

consumers have access 

to their food of choice 

– and the choices they 

make, are the healthy 

ones 

processors can test recipes and 

develop new products ahead of 

going into full production or 

investing. “We are not just 

stainless-steel suppliers,” said 

Marcel Janssen. “We share our 

knowledge with our customers as 

they share their own knowledge of 

market trends. When a customer 

buys from us they enter into a true 

partnership that involves our whole 

organisation, including food 

technologists and service teams. 

We always stand by our 

customers.” 

Unrivalled experience, scope of 

supply and global spread 

When Marcel talks about the 

‘whole organization’ he really 

means it. GEA is a global company 

that leads the field in a wide range 

of technologies for the food 

industry. In addition to cooking 

equipment the GEA portfolio for 

food production includes drying 

technology, homogenization, waste 

water treatment, refrigeration, 

Luuc van Lankveld 

Product Expert Processing for GEA 

Marcel Janssen 

Head of Sales Steering and Support for GEA 

energy recovery in fact complete 

production lines. “It’s by bringing 

all these elements together that 

we can really make a difference to 

our customers in terms of cost 

savings, product development, 

environmental control and 

innovation,” he said. 

Focusing on consumers 

Consumers have always and will 

always search out the food they 

like. They create the demand and 

the ingredients suppliers respond 

with the support of their 

technology partners. GEA has 

always understood that this 

relationship, the ‘triangle’, is 

fundamental. By working closely 

with food manufacturers to fully 

understand the demands of the 

market, GEA has helped to make 

sure that consumers have access 

to their food of choice – and the 

choices they make, are the healthy 

ones. ■ 

GEA TempuMixer 

Marcel Janssen 

marcel.janssen@gea.com 

Luuc van Lankveld 

luuc.van.lankveld@gea.com 

GEA Food Solutions 

www.gea.com 


42 


METTLER-TOLEDO: latest solutions for 

product inspection, weight checks and 

analytics 

Mettler-Toledo, one of the market leaders in product inspection technology, will be presenting its 

latest solutions for product inspection, weight checks and analytics for the food industry at 

Anuga FoodTec 2018. 

The Mettler-Toledo stand will 

feature models of production lines 

for dry, wet, and packaged 

products, as well as lab and 

industrial weighing applications. 

Visitors to the stand will be able to 

see how companies in the food 

industry use Mettler-Toledo 

solutions to increase resource 

efficiency and gain a competitive 

advantage. Miriam Krechlok, Head 

of Marketing at Mettler-Toledo 

Product Inspection Germany, says, 

“With solutions for the laboratory, 

industrial weighing and product 

inspection, we support the food 

industry throughout its entire 

value chain by optimising the 

safety, productivity and quality of 

its processes. Trade fair visitors to 

Anuga FoodTec will be greeted 

with a comprehensive, diverse and 

state-of-the-art product portfolio, 

as well as the presentation of our 

latest innovations.” 

Here is an overview of some of the 

trade fair highlights: 

X-ray inspection 

One of the highlights at the 

Mettler-Toledo trade fair booth is 

the world premiere of a new X-ray 

inspection system for applications 

in food and pharmaceutical 

production. “Development of the 

device was based on the 

tremendous experience we have as 

one of the leading providers of 

product inspection solutions used 

in various applications around the 

world,” says Miriam Krechlok. The 

system impresses with its superior 

detection sensitivity, to minimise 

false rejects, and its high level of 

flexibility which allows it to adapt 

to various production 

environments. 

The compact, space-saving V2410 Mosaic inspection system allows companies in 

the food industry to carry out a complete 360° inspection for label and packaging 

control on round, non-aligned containers. 

Metal detection 

On the dry foods production line, 

Mettler-Toledo will be 

demonstrating the performance of 

its free-fall metal detectors with 

new features: Reduced Test (RT) 

mode, eDrive, Auto Test System 

(ATS) and Virtual Network 

Computer (VNC). 

Visitors to Anuga FoodTec can also 



expect to see the latest Profile 

Advantage metal detection system 

on the Wet Foods production line. 

Through the use of MFS 

technology to suppress the 

product signal at up to 50 percent 

higher sensitivity in detecting 

metal foreign objects, impressive 

results are obtained with wet, hot, 

chilled or frozen products. 

Hall 5.2 

Booth 

B018/A011 

The Profile Advantage series 

makes an impression with up to 50 

percent higher detection 

sensitivity in the detection of 

metal foreign objects in wet, hot, 

chilled or frozen products. 

Dynamic checkweighers 

With the C series in three model 

ranges, Mettler-Toledo offers 

dynamic checkweighers for various 

applications and needs in the food 

industry. 

The C3130 dynamic checkweigher 

from the C series standard line 

covers a weighing range of up to 6 

kg at a throughput of up to 200 

products per minute, and targets 

manufacturers looking for a 

solution for the most common 

standard checkweighing 

applications. With its IP65 

protection class and special 

conveyor belts that are easy to 

dismantle, the C3130 

checkweigher is very easy to 

clean, making it the perfect choice 

for use in the food industry. 

The CM33 combination system 

combines a powerful dynamic C33 

PlusLine checkweigher for a 

weighing range of up to 7.5kg and 

a throughput of up to 300 products 

per minute with the Mettler-Toledo 

Profile Advantage metal detection 

technology. The checkweighers in 

the C33 PlusLine are available in a 

wide range of equipment options 

tailored to the various 

requirements of the food industry. 

Companies in the food industry 

can choose between three metal 

detectors in the CM33 PlusLine, 

which combine weight checking 

and foreign object detection, in 

order to save space with one 

device. 

Weighing data, measurement values and process trends at a glance: The data 

collection software Collect+ for industrial, static weighing simplifies realtime 

analysis of production processes 

The CM33 combination solution 

combines space-saving dynamic 

checkweighing with the precision 

of a Profile Advantage metal 

detection system. 

Vision inspection 

Mettler-Toledo will present the 

V2410 Mosaic and the V2622 Flex- 

Lite visual inspection systems in 

live operation on the Packed Foods 

production line at its booth at 

Anuga FoodTec. The compact 

V2410 Mosaic inspection system 

allows companies in the food 

industry to carry out a complete 

About METTLER TOLEDO 

360° inspection for label and 

packaging control on round, nonaligned 

containers. The V2410 

Mosaic checks labels and 1D and 

2D bar codes for their presence, 

readability and correctness, among 

other checks. 

With the V2622 Flex-Lite, Mettler- 

Toledo will be presenting a 

modular expandable vision 

inspection system for fast, loweffort 

entry into full control of 

labels, markings and other visible 

packaging properties at Anuga 

FoodTec. The V2622 Flex-Lite 

METTLER TOLEDO is a leading global supplier of precision 

instruments and services. The company has strong leadership 

positions in a wide variety of market sectors and holds global 

number-one market positions in many of them. Specifically, METTLER 

TOLEDO is the largest provider of weighing and analytical 

instruments for use in laboratory and in-line measurement in 

demanding production processes of industrial and food retailing 

applications. 

The Product Inspection Division of METTLER TOLEDO is a leader in 

the field of automated inspection technology. The Division 

incorporates the Safeline Metal Detection and X-ray Inspection, 

Garvens and Hi-Speed Checkweighing and the CI Vision and PCE 

Track & Trace brands. The solutions provided by the business increase 

process efficiency for manufacturers while supporting compliance 

with industry standards and regulations. Systems also deliver 

improved product quality which helps to protect the welfare of 

consumers and reputation of manufacturers. 


44 


Mettler-Toledo One Click® simplifies daily laboratory work with a standardized user interface for various instruments. 

allows verification of the 

completeness of packing contents, 

counting of products and checking 

for the presence of labels or 

wrappers. Mettler-Toledo will be 

presenting the V2622 Flex-Lite in 

Cologne with the new generation 

of the Smart Camera 300 series, 

which is designed for and targeted 

to visual inspection on high-speed 

lines. 

Industrial weighing 

Collect+, the new data 

collection software for static 

weighing, collects production data 

from the weighing stations via 

Ethernet connection and provides 

them centrally for simplified 

access in real time. Weighing data 

and other measurement values can 

be visualised with Collect+ via 

the integrated dashboard tool, 

based on the company’s individual 

requirements. Collect+ makes 

performance losses transparent – 

for example, when individual 

workstations cause increased 

waste of raw materials, have a 

throughput that is too low, or 

produce high levels of rejects. 

Laboratory analytics 

With One Click ® , Mettler-Toledo 

offers an intuitive application 

concept that simplifies daily 

laboratory work with a standard 

user interface for various 

instruments. Combined testing 

with a multi-parameter system 

helps to optimise accuracy and 

reproducibility, save valuable time 

and ensure the proper allocation of 

results to a sample. Density, 

refractive index and pH value of 

raw materials, and intermediate 

and end products are important 

parameters that must be precisely 

defined in quality control and 

testing laboratories in the food 

industry. 

Vision Inspection 

Mettler-Toledo will present the 

V2410 Mosaic and the V2622 Flex- 

Lite visual inspection systems in 

live operation on the Packed Foods 

production line at its booth at 

Anuga FoodTec. The compact 

V2410 Mosaic inspection system 

allows companies in the food 

industry to carry out a complete 

360° inspection for label and 

packaging control on round, nonaligned 

containers. The V2410 

Mosaic checks labels and 1D and 

2D bar codes for their presence, 

readability and correctness, among 

other checks. 

With the V2622 Flex-Lite, Mettler- 

Toledo will be presenting a modular 

expandable vision inspection 

system for fast, low-effort entry 

into full control of labels, markings 

and other visible packaging 

properties at Anuga FoodTec. The 

V2622 Flex-Lite allows verification 

of the completeness of packing 

contents, counting of products and 

checking for the presence of labels 

or wrappers. Mettler-Toledo will be 

presenting the V2622 Flex-Lite in 

Cologne with the new generation 

of the Smart Camera 300 series, 

which is designed for and targeted 

to visual inspection on high-speed 

lines. 

Industrial weighing 

Collect+, the new data collection 

software for static weighing, 

collects production data from the 

weighing stations via Ethernet 

connection and provides them 

centrally for simplified access in 

real time. Weighing data and other 

measurement values can be 

visualised with Collect+ via the 

integrated dashboard tool, based 

on the company’s individual 

requirements. Collect+ makes 

performance losses transparent – 

for example, when individual 

workstations cause increased 

waste of raw materials, have a 

throughput that is too low, or 

produce high levels of rejects. 

Laboratory analytics 

With One Click ® , Mettler-Toledo 

offers an intuitive application 

concept that simplifies daily 

laboratory work with a standard 

user interface for various 

instruments. Combined testing 

with a multi-parameter system 

helps to optimise accuracy and 

reproducibility, save valuable time 

and ensure the proper allocation of 

results to a sample. Density, 

refractive index and pH value of 

raw materials, and intermediate 

and end products are important 

parameters that must be precisely 

defined in quality control and 

testing laboratories in the food 

industry. ■ 

METTLER TOLEDO 

www.mt.com 



The packaging side of chocolate 

How RITTER SPORT is mastering the globalisation of 

enjoyment with the help of Bosch Packaging Technology 

An anchor in uncertain times, chocolate is one of the most widely enjoyed foods in the world – 

it’s rare to find someone who doesn’t indulge in the occasional treat. It’s been enjoyed by American 

tribes who used the basic ingredient of roasted beans from cocoa trees to make a rather bitter 

drink. The Europeans then added sugar and it wasn’t until later in the 19th century, that, firm, 

blocked chocolate bars that we’re so familiar with today were created. 

In the recent past, chocolate 

consumption has grown 

continuously. Particularly in 

countries where prosperity is 

growing and developing middle 

classes have more disposable 

income. 1 Since 2015, the 

increased worldwide demand has 

been driving up the price of cocoa 

until it fell in 2017, to its lowest 

point in 10 years. However, the 

German market is stagnating; 

after years of growth, the world 

champion consumer of chocolate 

seems to have reached the limit of 

its enjoyment. 2 

Variety demands flexibility 

The increasing competition 

generated by globalization has led 

to an ever greater variety for the 

end customer. Every year, new 

types and new formats are 

designed to be more sophisticated 

and individualized. A glance at the 

RITTER SPORT brand 

demonstrates this clearly. The 

production company Alfred Ritter 

GmbH & Co. KG is a German 

market leader in chocolate bars 

(level with Milka in 2016) and the 

third biggest in Europe. It currently 

offers 22 flavours in its range, with 

an additional product line including 

six nut varieties, small and large 

formats (250g bar, ‘mini’, 

chocolate cubes) and – all new – 

lactose-free and vegan varieties 

with great-sounding names like 

Quinoa and Amaranth. 


46 


The company, which was founded 

in 1912, today produces all 

chocolate products at its German 

site in Waldenbuch, near 

Stuttgart. Sold in over 100 

countries, export counts for one 

third of its business and this looks 

set to increase. One of the key 

factors for its success comes from 

its unique packaging; with vibrant 

colors and unmistakable square 

shape, people across the world 

instantly recognise the “Quality in 

a square” slogan that entices 

positive feeling towards the 

brand – you only have to look at 

the red of the RITTER SPORT’S 

Marzipan edition! What’s more, its 

vivid, lively packaging is easily 

opened with a snap, another 

distinct element which adds to the 

brand’s familiarity. 

What is behind this variety? What 

technology and machines are 

used? Since 2000, Ritter has been 

working together with Bosch 

Packaging Technology to ensure 

the required market flexibility of its 

packaging production systems. 

From provisioning to order-related 

assembly, Bosch has been the 

partner of choice for flexible 

machinery. Klaus Hätinger, Head 

of Production Technology at Ritter, 

says: “For a long time, Bosch had 

been known to us as a provider of 

reliable packaging machinery and 

good service. However, we were 

won over by the way in which our 

real needs and requirements were 

considered and met. With the 

machines we use, we are in a 

position to convert to other 

formats within 10 to 15 minutes – 

without the need to use separate 

tools.” Currently, Ritter operates a 

total of 22 Bosch systems in 

Waldenbuch, of which 19 are 

modular, servo-controlled flow 

wrappers. 

The one to replace the many 

The digitally controlled systems 

have a balcony construction with a 

steel frame and integrated control 

cabinet. The modules enable quick 

adaptation of the packaging 

process to different shapes and 

Film transportation and 

seal roll pressure are 

affected by servo drives 

connected to a highspeed 

motion controller 

via a servo interface; 

these make high 

speeds and maximum 

performance possible, 

even with hot sealing 

seals so that a variety of products 

can be packaged using just one 

machine. As Klaus Hätinger 

remarks: “The short set-up times 

make it possible to cover many 

different formats with a single 

production line – previously, 

several machines were required.” 

The flow wrapper is operated 

either using a modern HMI with a 

12.1” touchscreen or a panel with 

function buttons, a graphical 

display and a jogging wheel. 

Machine analysis can be 

performed via an integrated 

memory, which displays incidents 

for 24 hours including time data. 

The entire system is controlled 

digitally and, depending on layout, 

can be operated with PLCs by 

different manufacturers. Film 

transportation and seal roll 

pressure are affected by servo 

drives connected to a high-speed 

motion controller via a servo 

interface; these make high speeds 

and maximum performance 

possible, even with hot sealing. 



Crucial to the acceptance of the 

Bosch solution was the high 

degree of system effectiveness. 

Hätinger estimates that the overall 

equipment effectiveness (OEE) is 

around 98 percent which is a direct 

consequence of the high 

performance of the individual 

machines. Klaus Hätinger also 

states that procurement costs are 

more than balanced out by the 

lifecycle costs: “With this solution, 

we achieve a high level of 

availability with minimal 

investment into spare parts, which 

prove to be cost–effective when 

calculated across the individual 

machines.” 

Good service makes for good 

relationships 

It is well known that the best 

service is the kind that is not 

needed. Unfortunately, the reality 

is often quite different. It is 

precisely here that Bosch proves 

its worth, as Hätinger confirms: 

“We can actually handle most 

things ourselves, but when a 

Bosch Packaging expert is needed, 

they respond quickly, providing a 

first-rate service. The 

interpersonal relationship is very 

important for us, and this 

collaborative way of working has 

led to a high level of 

understanding between the two 

companies.” 

It’s no coincidence that service 

quality derives from the design of 

the machines: The three separate 

access levels for operation, 

maintenance, and engineering 

make it easier for the user to 

independently carry out 

conversions, maintenance work 

and troubleshooting. Therefore, if 

the packaging stage was once 

something of a bottleneck in the 

overall chocolate manufacturing 

process, it is now the reverse - 

according to the Hätinger, 

packaging technology is almost 

faster than the chocolate 

production itself! 

The Head of Production 

Technology adds: “We are planning 

to install this solution for 

additional production lines. It is 

important to us that the systems 

are still available in 10 to 15 years 

so that future solutions can be 

implemented – effectively, we see 

no alternative to Bosch.” 

About Bosch Packaging 

Technology 

Based in Waiblingen near 

Stuttgart, Germany, and 

employing 6,100 associates, the 


division is one of the leading 

suppliers of process and 

packaging technology. At over 30 

locations in more than 15 countries 

worldwide, a highly-qualified 

workforce develops and produces 

complete solutions for the 

pharmaceuticals, food, and 

confectionery industries. These 

solutions are complemented by a 

comprehensive after-sales service 

portfolio. ■ 

1 For market trends, see for example the press release from the Bundesverband der Deutschen Süßwarenindustrie 

(BDSI - Association of the German Confectionary Industry) dated 24.01.2017; URL: 

https://www.bdsi.de/presse/pressearchiv/detailansicht/news/detail/News/suesses-und-salziges-bleibtbeliebt-suesswarenindustrie-verzeichnet-2016-leichte-zuwaechse/ 

2 See Lara Maire Müller: „Schokoladenkonsum: Wir sind satt [Chocolate consumption: That’s enough!]“, 

FAZ online dated 08.08.2016: URL: http://www.faz.net/aktuell/wirtschaft/unternehmen/der-europaeische-schokoladenmarkt-ist-gesaettigt-14388597.html 

Kelly Meer 

Product Manager 


www.boschpackaging.com 


48 


IML technology (In-Mold-Labelling) for food 

and non-food applications 

Biocompatible PLA meets In-Mold Labelling (IML) 

■ 

■ 

■ 

■ 

Innovative IML-Concept: Beck Automation presents four-cavity IML machine for PLA coffee 

capsules 

North and South American Premiere of a high-performance Single Serve Capsule IML 

machine on NPE 2018 in Orlando 

New approach: Visually appealing packaging with IML gets biocompatible 

Ultra-lightweight parts in injection molding: IML meets environmentally friendly PLA 

Swiss-made 4- 

cavity pure 

performance: 

IML Single 

Serve Capsule 

machine from 

Beck 

Automation 

for coffee 

capsules 

Beck Automation at 

the NPE 2018: South 

Hall Level 1, Expo 

Hall, booth S35146 

Fresh coffee straight out of a 

coffee capsule has been one of the 

most popular ways to make a good 

cup of coffee for years. The classic 

disposable coffee capsule’s job is 

actually quite varied: the coffee 

aroma has to completely develop 

even though the capsules have a 

long shelf life. The capsule has to 

convey the feeling of lifestyle and 

luxury you get from enjoying a 

good cup of coffee. It should also 

ensure brand recognition and 

provide information about the 

contents. Once used, the 

packaging 

should be 

disposed of easily 

while demonstrating that it 

is environment-friendly, both 

during manufacture and when in 

use. 

The brilliant print quality of the In- 

Mold labelling not only serves to 

effectively staging the product, but 

also has a concrete boost in sales: 

the customer can get an accurate 

picture of the content. Especially 

in the sensitive food industry, this 

fact can decide whether a product 

is purchased or left on the shelf. 

What might seem straightforward 

at first glance is becoming 

increasingly difficult to 

communicate to consumers – a 

good example of this is 

conventional aluminium capsules. 

The environmental awareness of 

consumers has noticeably been on 

the increase in recent years. A 

Polylactide (PLA) injection molding 

solution with IML decoration could 

be just the right answer. This 

saves resources and gives the 

packaging a premium look. Nick 

Lewis, Beck Automation Americas: 

“Visually appealing packaging with 

IML gets biocompatible.” 

Biocompatible strength of PLA 

material 

IML, when combined with 

environmentally friendly PLA 

material, a synthetic polymer, 

offers a new way to reposition 

disposable coffee capsules and to 

enhance the appearance of the 

product. PLA is obtained from 

renewable sources, such as corn 

starch. This makes PLA a 

biocompatible raw material. This 

approach is also a contribution to 

better achieve the sustainability 

goal of the providers. The sweetish 

smell is more reminiscent of the 

cornstarch contained in it than 

molten plastic. Low moisture 

absorption ensures easier storage 

and high UV resistance, as well as 

severe flammability are practical 

properties for a variety of 

applications. In general, PLA has 

mechanically good properties such 

as high surface hardness, rigidity, 

and high modulus of elasticity 

(tensile strength), but only 

moderate impact resistance. 



IML technology – the reference 

class 

Since IML is a very dynamic process, 

operational efficiency is the sum of all the 

machine’s high quality components. 

High Speed 

Take Out 

Handling from 

Beck 

Automation 

First, the labels are sucked out of the label 

station. In the second step, the labels are placed 

on the cores and held in place by a vacuum. The 

cores move into the cavities to transfer the 

labels. In this phase, the labels are blown off 

against the vacuum, electrostatically charged 

and thus positioned in the mold, mapping the 

cavities as closely as possible and held in place. 

The level of process design and the quality of 

the labels are decisive for process reliability, 

reproducibility, part quality and costeffectiveness. 

A high-quality automation system, 

which is equally convincing in terms of 

availability, process reliability, stability and 

longevity, is crucial for return on investment and 

the level of added value. 

American premiere at the NPE 

2018 in Orlando 

With this increasing demand in 

mind, Beck Automation set about 

developing an IML machine for 

high-quality plastic coffee 

capsules. The new machine shall 

premiere in the when it is 

presented to the public at the NPE 

2018. Nick Lewis, Beck 

Automation Americas: “The result 

is a highly dynamic, precise and 

operator-friendly machine for IML 

decoration. This way, the 

disposable coffee capsules are 

both more environment friendly 

and look more premium, too.” 

Single serve capsule IML 

machine in detail 

The exhibit at the NPE 2018 trade 

fair in is a four-cavity IML 

machine. The machine architecture 

shows that machines with much 

larger numbers of cavities are also 

possible for higher output rates. 

For example, in 2016 Beck 

Automation successfully 

commissioned several solutions for 

32+32 stack molding machines, 

followed by a 32-cavity IML Single 

Serve Capsule machine in 2017. 

Nick Lewis, Beck Automation 

Americas: “With such small 

packaging sizes, the challenge lies 

in label inserting precision, as well 

as an operator-friendly concept. 

We are talking about very small 

labels and ultra-lightweight 

components with extremely high 

production volumes.” 

Strong global partners 

The coffee capsules shown are 

inserted into a four-cavity mold 

from Fostag Formenbau in . Nick 

Lewis from Beck Automation 

Americas states a target cycle time 

of 6–7s. The Polylactide (PLA) 

labels are produced by Verstraete, 

the Belgian IML label specialists. 

The IML-system also includes a 

quality assurance module to 

perform barrier checks from 

IMDvista. This turnkey option 

opens a high level of quality and 

improved added value. A highprecision 

and fast Netstal ELION 

1200-250/55 serves as the 

injection-molding system. It is 

fitted with servo-electric drives for 

all components and is absolutely 

clean and quiet in operation. Its 

compact design, high shot weight 

precision, rapid closing speed and 

reproducibility, make it a perfect 

match for Beck Automation’s IML 

machines. 

First references are promising 

In the US, which is a huge market 

for disposable capsules, the trend 

towards environment friendly 

products is already wellestablished. 

It is more than a 

trend, which also attracts attention 

in America. Suppliers are therefore 

looking for alternatives to the high 

quality, yet environmentally 

problematic aluminium capsules or 

simple plastic solutions, which are 

unable to convey the lifestyle 

aspect of the product. Beck 

Automation solutions have been 

very well received by the 

company’s first customers in USA 

and Switzerland. These pilot 

customers are pleased with the 

functionality, look and 

environmental performance of the 

capsules, which they believe suit 

market demands. The output of a 

high-performance IML machine 

from Beck Automation also 

enhances added value. ■ 

Beck Automation AG 

www.beck-automation.com 


50 


Trending worldwide – water bottles made 

of Polycarbonate, PC 

BEKUM BA series scores in terms of output and performance 

The BA series is a reference in water bottle production 

Thirsty on the go or at the office? Water dispensers are available today in many places. The 

containers, which were first developed to provide water for offices in the , have long since found 

a home in supermarkets, retail stores, medical practices and fitness studios all over the world. 

However, in places where the public drinking water supply is not enough, these containers supply 

precious water. As a result, the demand for PC (polycarbonate) water bottles is increasing 

worldwide. 

VISIT BEKUM AT: 

BEKUM at NPE 2018 

Chicago (USA) 

West Hall, Booth W2127 

BEKUM at Chinaplas, 

Shanghai (China) 

Hall 2 Stand 2J03 

Compact and 

powerful: 

BEKUM BA 

25 highperformance 

blow molding 

machine for 5- 

gallon PC 

water bottle 

production 

To this day polycarbonate (PC) is 

the most used material in the 

manufacturing of water bottle 

containers over 10 litres. This is 

due to the excellent material 

properties for stability, cleaning 

and transparency. Thanks to the 

transparency of the PC water 

bottle, with just a quick glance at 

the water level you can see when 

it is time to replace it. Replacing 

the water bottle is easy thanks to 

the practical cartridge system. The 

high-quality optics of the container 

also adds an appealing look to the 

water. The container size of five 

gallons (18.93 litres) is a widely 

used standard size with high 

quantities. It is designed in such a 

way that it fits all dispensers 

which are common in the market. 

BA series with high market 

shares 

Extrusion blow moulding plants for 

BEKUM’s BA series have been 

firmly established in this market 



segment for years. The BA 25 by 

BEKUM is a very marketable PC 

water bottles machine that 

combines high performance and 

efficiency. With a clamping force 

of 200kN and its compact 

footprint, the BA 25 is the obvious 

choice for manufacturing water 

containers. It has a very stable 

clamping unit and is highly wearresistant. 

The BA 25 machine has 

been designed for high durability 

as well as long production 

capability and has long provided a 

reliable and, above all, economic 

contribution to the drinking water 

supply via water dispensers 

worldwide. 

Clamping and plasticising unit 

impresses in production 

The quality of the BA 25 from 

BEKUM is apparent: The BA 25 

machine is designed for 

discontinuous accumulator 

operation as well as bottom 

calibration and uses parison 

spreaders with vertical 

adjustment. Modern controls and 

hydraulics allow the processor 

very accurate repeatable cycles 

for high efficiency production. The 

BA 25 system has also excellent 

plastification. BEKUM extruders 

use a special screw geometry for 

optimum homogenisation of the 

material. An energy-saving AC 

motor ensures that the material is 

melted gently at low rotational 

speeds. The patented spiral 

mandrel distributor head 

technology from BEKUM allows 

uniform wall thickness over 360° of 

the water bottle and offers 

reproducible product quality that is 

second to none. This in-house 

development by BEKUM 

practically excludes article thinning 

and flow marks, ensures a crystalclear 

water bottle transparency 

with a cloud-free surface and, by 

doing so, enables products of high 

quality. 

High efficiency at the forefront 

The highly transparent PC 

containers are blown out in a 

special blow mould, which has 

multi-zone temperature control 

This high output rate is 

possible without 

compromising the high 

article stability as well 

as the crystal-clear 

transparency, even at 

demoulding 

temperatures of over 

and magnetic quick-change inserts, 

with or without a handle. The 

BEKUM single-station blowers of 

the BA series achieve an 

undisputed output of over 

160 containers/hour at a net 

weight of 750g based on the 

reference article ‘Nestlé 5 Gallon 

Aqua Design without handle’. This 

high output rate is possible without 

compromising the high article 

stability as well as the crystalclear 

transparency, even at 

demoulding temperatures of over 

85°C. 

Sophisticated polycarbonate 

PC containers are country-specific 

and made out of pure new 

materials (eg. from Bayer 

Makrolon, Mitsubishi Novarex and 

other PC materials), a varying 

material mix of new material and 

recycled material, as well as 100% 

recyclates. Processors know: 

When melting, polycarbonate is a 

sensitive material. This requires 

specially tailored material handling 

systems for material drying and 

material inlet. After shaping, the 

cooled article material and flash 

Highly 

transparent 

PC container 

with handle on 

conveyor belt 

for directional 

article output 


52 


View into the 

open blow 

mould with 

multi-zone 

temperature 

control for the 

production of 

a water bottle 

container 

made of PC 

When innovative and 

economical machinery 

solutions with high 

productivity for 

individual packaging 

requirements of hollow 

packaging are in 

demand, then BEKUM, 

with over 55 years of 

experience in blowmoulding 

technology, is 

the first choice 

worldwide. 

are very hard, requiring 

coordinated cutting mills. For an 

optimally coordinated, highperformance 

periphery, BEKUM 

brings with it the experience 

gained from many installed user 

projects and relies on tried and 

tested, high-performance partners. 

Practice-oriented automation to 

increase productivity 

Last but not least, automation 

plays an important role for the user 

if efficiency should be increased. 

Especially for containers with an 

integrated handle, fully automatic 

and guided flash removal is 

important. Furthermore, the 

automated removal with removal 

grippers and alignment by a 

turning station for placing on an 

article production line, increases 

efficiency of the operation. With its 

convincing performance 

characteristics and the system 

design optimally aligned to PC 

water bottle production, the BA 

series is a reference in water 

bottle production. 

About Bekum 

Pioneer and trendsetter in blow 

moulding technology 

Founded in Berlin in 1959, BEKUM 

Maschinenfabriken GmbH is one 

of the world’s leading 

manufacturers of extrusion blow 

moulding machines. 

Founder Gottfried Mehnert 

conceived the name BEKUM as 

the acronym (Berliner Kunststoff 

Maschinen). 

The company began to flourish in 

its founding year with the 

development of the world’s first 

neck-rim calibration. Numerous 

innovations and patents followed, 

confirming that BEKUM, with its 

innovative and customer-oriented 

machinery solutions, has always 

been ahead of its time – and 

remains so to this day. 

When innovative and economical 

machinery solutions with high 

productivity for individual 

packaging requirements of hollow 

packaging are in demand, then 

BEKUM, with over 55 years of 

experience in blow-moulding 

technology, is the first choice 

worldwide. 

Product range and applications in 

food and non-food 

With future-oriented and reliable 

production processes and fully 

electric, as well as hydraulic 

machinery for the commercial 

production of blow moulded 

containers ranging from 5 ml to 

3000 l, BEKUM offers everything 

for plastic packaging from one 

source. ■ 

BEKUM Maschinenfabriken GmbH 

www.bekum.de 


analysis & control 53 

Losing additives without losing enjoyment: 

Testing texture in reformulated food 

Consumers are more aware of, and knowledgeable about, their health than ever before. This 

increased focus has led to people following a variety of different diets, with a wide range of dietary 

specifications, putting pressure on manufacturers to develop a portfolio of foods and drinks to meet 

individual needs. In many cases, this involves reformulating an existing product to have more of a 

particular ingredient, such as higher protein content, or less of another, including salt, fat and 

sugar. 

Multiple puncture probe 

Quite frequently flavour may be 

the first consideration of a recipe 

revision, but formulation changes 

can have an impact on a range of 

attributes. One such quality is 

texture. While less obvious in 

many cases than flavour or aroma, 

texture plays a huge role in 

consumer enjoyment. In fact, 

Mintel has identified texture as 

one of the leading trends in food 

and drink for 2018 – particularly in 

Europe which has had the largest 

share of global launches featuring 

descriptions of texture since 

January 2016. 1 

Understanding the impact on 

texture, and the potential 

implications of these texture 

changes, is crucial in ensuring new 

product launches aren’t a miss 

with consumers. So, what can 

manufacturers do? Consistent, 

objective measurement is vital for 

informing reformulation and new 

product development, in addition 

to maintaining high quality 

standards. 

Solving strength and stickiness in 

low-salt 

According to the World Health 

Organization (WHO), adult salt 

intake of less than five grams per 

day can help to reduce blood 

pressure and the risk of 

cardiovascular disease. In 

response, WHO member states 

have pledged to reduce the global 

population’s intake by a relative 

30% by 2025. 2 As such, low-salt 

launches, including the 

revolutionary change to Heinz 

soup recipes to provide reduced 

sodium options, are rife in the 

market. Yet, while health 

authorities worldwide agree too 

much salt can be bad for health, it 

does have an important role in 

texture – particularly in cooked 

meats, where it ensures firmness 

and ‘bite’, and baked goods, in 

which it plays a multitude of 

textural roles. 

Consensus Action on Salt and 

Health (CASH) conducted a UK 


54 

analysis & control 

survey in 2011 that revealed bread 

is responsible for up to a fifth of 

daily salt intake, making baked 

foods a clear opportunity for salt 

reduction reformulation in many 

western markets. 3 However, salt is 

pivotal to dough strength and 

stickiness, which is required for 

the desired crumb structure of the 

final product and also to hold the 

folded layers of dough together, 

ensuring consistency of aeration in 

the baked bread. Bakers have to 

tread a fine line: excessive 

stickiness causes processing 

difficulties, but if cutting salt 

content also leads to a weakening 

of the dough, problems of a 

different nature, but equal 

importance, become evident. To 

gauge the impact of a salt 

reduction programme on dough 

quality, samples should be 

prepared and tested prior to bulk 

preparation to identify the ideal 

formulation. The Warburtons 

Dough Stickiness System places a 

retaining plate on top of the 

dough, applying a slight pressure. 

A narrow blade is driven through a 

slot in the plate, to a defined 

distance – obtaining the 

compression peak and area of the 

dough. As the blade is withdrawn, 

Exponent software calculates the 

adhesion peak and area, with a 

higher peak/area associated with 

a stickier dough. Comparing the 

results of a low-salt dough with a 

dough containing regular levels of 

salt can give a good indication of 

the effects of salt reduction. 

Figure 1: comparative graph of stickiness 

Figure 2: Comparative chart showing firmness and springiness over time 

Figure 3: Typical curves comparing back extrusion of full vs low fat yoghurt 

When this difference is objectively measured and quantified, other ingredients 

to alter texture can be trialled, making it possible to perfect texture in 

low-fat foods, which can be frequently measured for quality control across 

varieties and batches and also throughout a product’s lifespan. 

Additionally, salt tightens the 

gluten structure and helps loaves 

retain the carbon dioxide gas 

formed during fermentation. This 

has a great impact on volume after 

baking. As a result, lowering salt 

content can lead to smaller, less 

attractive breads. Using texture 

analysers, such as Stable Micro 

Systems’ VolScan profiler, can 

help to provide quantifiable volume 

data and, again, can be used as a 

comparative tool during 

reformulation. 

As well as impacting the texture of 

fresh bread as it hits the shelf, salt 

also has an effect further along the 

line. Traditionally used as a 

preservative, salt is paramount in 

extending shelf life as the water it 

attracts can help keep bread from 

staling too quickly in a dry 

environment. Measuring the 

firmness of reduced-salt bread 

over an extended period of time, in 

different conditions and then 

comparing with other formulations 

is key to discovering how quality of 

the bread may be affected over 

time. 

Low-fat without low-quality 

With global obesity levels at an alltime 

high, and an improved 

understanding of the impact of fat 

on the function of many major 



Stable Micro Systems is a leading designer and manufacturer of texture 

analysis equipment. These instruments are already used in laboratories 

worldwide for testing in cosmetics, personal care, packaging, food, pharmaceuticals, 

paints and coatings and other manufacturing industries. 

organs, low-fat diets are a 

common approach used by many 

consumers hoping to improve their 

health. This trend has had huge 

implications for the dairy sector, 

where, to meet this demand, 

thousands of product lines are 

being reformulated, and many 

more are being launched from 

scratch. From dairy drinks and 

yoghurts to cheeses and dairy 

desserts, the low-fat trend is 

visible everywhere. 

However, fat plays a huge part in 

the consistency of dairy foods, 

especially yoghurts. As well as 

different expectations across the 

globe, perceptions and 

preferences are changing. Thick, 

creamy products – easily achieved 

with high fat content – evoke 

luxury and decadence but there is 

still sizeable demand for thinner, 

more traditional products, 

especially in developing markets. 

The Back Extrusion Rig from 

Stable Micro Systems offers an 

invaluable measure of product 

consistency and the effects of fat 

reduction. A container of the 

desired liquid or semi-solid, 

yoghurt in this instance, is 

compressed by a disc plunger 

attached to the TA.XTplus Texture 

Analyser until the disc is 

completely immersed in the 

product before being pulled back 

up. The work required to raise the 

plunger is then measured to give 

an indication of consistency. This 

can be used to compare a full-fat 

yoghurt recipe with a reduced-fat 

version to determine any textural 

differences. 

When this difference is objectively 

measured and quantified, other 

ingredients to alter texture can be 

trialled, making it possible to 

perfect texture in low-fat foods, 

which can be frequently measured 

for quality control across varieties 

and batches and also throughout a 

product’s lifespan. 

Staying firm on sugar reduction 

Already in the crosshairs of healthconscious 

consumers, these days 

sugar is frequently demonised in 

the media and legislation across 

the globe is mandating the 

reduction of sugar in a variety of 

products, as well as demanding 

clearer labelling in an effort to 

educate and discourage 

consumers. Where soft drinks 

began, the rest of the food 

industry is expected to follow. As a 

result, manufacturers’ need to 

reformulate with lower sugar 

content is higher than ever. 

However, beyond adding a sweeter 

taste, the reduction or removal of 

sugar also impacts the texture of 

foods which must be addressed. 

Jam, for example, relies on sugar 

for firmness. Whether being 

spread on toast or added to cakes, 

the firmness of jam is crucial to 

consumer enjoyment and has a 

direct impact on its perceived 

quality. Using a penetration test, 

with a Multiple Puncture Probe 

attached to the Texture Analyser, 

can help measure non-uniform 

products like this, with repeatable 

results. The test punctures the 

sample in several regions to 

measure the force needed across 

the whole sample, as the presence 

1 Mintel, ‘Global Food & Drink Trends 2018’, 2017 

2 World Health Organization, ‘Salt reduction: Fact sheet’, 2016. Available at: http://www.who.int/mediacentre/factsheets/fs393/en/ 

3 Consensus Action on Salt and Health, ‘Bread Survey 2011’, 2011. 

of fresh fruit, for example, can 

mean certain areas are more firm 

than others. 

Jam is not the only food that can 

find its texture being changed by a 

reduction in sugar. Chewing gum is 

another product that is often 

developed with a ‘sugar-free’ 

option, particularly due to dental 

health concerns, but again, 

replacing sugar with substitutes 

has wider implications for its 

texture. More specifically, the 

hardness, flexibility and stickiness 

of gum can all be affected by the 

change in sweetening agent. For 

example, mannitol can be used to 

improve mechanical strength. 

Stable Micro Systems’ TA.XTplus 

provides the ability to test chewing 

gum at various stages of its life, 

from the initial bite to the first few 

chews and beyond. Measuring 

through the final chew stage 

ensures a better understanding of 

consumer experience, and 

comparisons to gums with added 

sugar can clearly show the 

changes the formulation can 

cause. 

The tip of the texture testing 

iceberg 

As consumers become more 

demanding and reduce further 

their purchases of foods 

containing ingredients they deem 

unhealthy, the need for revisiting 

recipes is set to grow. 

Understanding how these 

reformulations can impact finished 

products is crucial to minimising 

adverse textural effects and 

identifying strategies for retaining 

the mouthfeel people love. Using 

reliable and objective measuring 

techniques can help to ensure 

products meet consumer demands 

for healthier food, without losing 

the qualities that originally 

captivated them. ■ 

Jo Smewing 

Applications Manager 

Stable Micro Systems 

www.stablemicrosystems.com 


56 


NUTRI-FACTS.org: Micronutrient 

research today 

Below you will find recent highlights from DSM’s highly informative NUTRI-FACTS website: 

keeping us up-to-date with the latest developments in micronutrient research. 

convert between the three types, 

although conversion rates from 

ALA through to EPA and DHA are 

low. 

There is some variation in 

recommendations between the 

various international organisations 

responsible for setting dietary 

guidelines and providing nutrition 

advice, but two servings per week 

of preferably fatty fish for general 

health is a good rule of thumb, to 

provide 250 to 500mg of 

EPA+DHA per day. People at risk 

of cardiovascular disease are 

advised to increase their intakes of 

EPA and DHA above the 

recommendations for general 

health. 

What Makes the Heart 

Beat: Omega-3s 

Julia Bird 

People have been honouring 

Valentine’s Day for centuries, 

expressing love by giving a card, 

flowers or a gift to that special 

someone who makes their heart 

beat faster. At the top of the list of 

popular presents are chocolates: 

around half of people who 

celebrate give candy for 

Valentine’s day. But while 

chocolates might be sweet, they 

are not exactly recommended for a 

healthy heart. Instead, reach for 

some omega-3s, recommended to 

maintain a healthy heart by expert 

scientific organisations and 

authoritative bodies 

internationally. 

The omega-3s are scientifically 

known as long chain omega-3 

polyunsaturated fatty acids 

(PUFAs). Three omega-3s have a 

similar structure, and receive the 

most attention from the nutrition 

science community: 

■ ALA (alpha-linolenic acid) from 

vegetable oils, nuts and green 

leafy vegetables 

■ EPA (eicosapentaenoic acid) 

from oily fish and seafood 

■ DHA (docosahexaenoic acid), 

also from oily fish and seafood. 

The omega-3s are a normal part of 

the diet. Because the omega-3s 

are all fatty acids, the foods that 

they are normally found often have 

a high fat content. ALA is found in 

high amounts in foods such as 

walnuts, flaxseed and spinach. 

EPA and DHA are normally found 

together in fatty fish like salmon, 

tuna, mackerel, and herring, and 

organ meats also provide modest 

amounts. The body can actually 

How do omega-3 fatty acids help 

the heart? 

A well-established way that 

omega-3s contribute to heart 

health is by reducing levels of 

triglycerides, which are a risk 

factor for cardiovascular disease. 

For this reason, high doses of 

omega-3s can be prescribed as 

medication to reduce triglyceride 

levels. Omega-3 fatty acids make 

up part of the walls of the cells 

that make up the body, including 

cells in the heart. This improves 

the ability of specialised 

messaging proteins to 

communicate through the cell 

walls. In the heart in particular, 

when omega-3s are part of the cell 

wall, heart cells are less excitable 

and there is a reduction in large 

fluctuations in the flow of charged 

molecules between heart cells, 

which is thought to contribute to a 

reduction in irregular heartrates . 



Omega-3s are also considered to 

be anti-inflammatory. Both omega- 

3 and omega-6 PUFAs are used as 

a basis for messaging molecules 

that make up part of the immune 

system, called eicosanoids. 

Studies in the laboratory show 

that eicosanoids produced from 

omega-3s are less inflammatory 

than those from omega-6 PUFAs. 

As greater levels of inflammation 

are associated with cardiovascular 

disease risk, this suggests that 

higher intakes of omega-3s could 

benefit the heart by reducing 

inflammation. These mechanisms 

may explain why there is evidence 

of cardiovascular disease 

reduction, particularly for 

reductions in heart failure and 

stroke, from many population 

studies conducted over the last 40 

years. 

Getting enough omega-3s for the 

heart 

It sounds easy enough for some 

people: eat about two servings of 

fatty fish per week to provide 250 

to 500mg omega-3s daily. 

However, very few people around 

the world meet current 

recommendations. Globally, 

around two thirds of the 

population has intakes of DHA less 

than 200mg per day, primarily from 

fish and seafood. High income 

countries have the highest DHA 

intakes [5], although national 

surveys show that even in these 

countries, intakes are less than 

ideal. For example, in the U.S., 

median intake of EPA+DHA 

omega-3s is only 86 mg per day, 

and 90% of the population has 

intakes less than 162 mg per day. 

This is due to low intakes of fatty 

fish. Other international studies 

find that omega-3 intakes are low 

in many other countries. Although 

dietary supplements containing 

omega-3s can help to meet 

nutrient needs when fish intake is 

not adequate, they are not used 

often enough to make up the gap. 

Expert Opinion: The link 

between gut health and 

stress 

Michael Roizen, M.D. 

Since 1979, Americans have 

experienced an increase in stress, 

according to research. In that time 

frame, the average score on the 

Perceived Stress Scale (PSS-10 ® , 

a stress assessment instrument) 

was 12.1 for men and 13.7 for 

women (higher numbers indicate 

more self-perceived stress). These 

scores are considered low to 

moderate stress. 

Often I’ve wondered how stress 

causes inflammatory changes in 

the body. The BIG DADDY 

hormone of stress—cortisol— 

suppresses inflammatory 

processes. So how does stress 

cause inflammation? Before now I 

attributed that effect of stress to 

the fact that it increases blood 

sugar, and increased blood sugar 

feeds inflammation. 

New research 

But a new study from Brigham 

Young University and published in 

Nature may have given us an 

explanation. In this study, one 

group of female mice ate a high-fat 

diet, and another group were 

exposed to stress. Not surprisingly, 

the mice that ate the high-fat diet 

showed changes in their 

microbiome – the balance of 

bacteria in their digestive tract 

– that are linked to inflammation 

and chronic illness. To simplify the 

study results, stress causes some 

specific bacterial species inside 

the body to thrive. The 

consequence of this stressinduced 

bacteria thriving in the 

body is inflammation. 

Intestinal microbiome 

Stress changes the bacteria inside 

the body to be similar to those if 

you ate a diet that fosters 

inflammation. Right now, 10 trillion 

members of 500 species of bugs – 

some good, some bad – call your 

intestines home. The trick is to 

make sure the good outnumber the 

bad. 

The same foods that foster your 

health – namely vegetables, fruit, 

legumes, walnuts, olive oil, and the 

rest of the delicious 

Mediterranean-style menu – are 

the same foods that help change 

the bacteria inside of your 

intestine (called your intestinal 

microbiome) to be healthier. In 

addition, there are more probioticcontaining 

foods such as fat-free 

no-sugar added yoghurt, kimchi, 

sauerkraut, miso (miso soup), 

kefir, sourdough bread and 

naturally fermented sour pickles, 

tempeh and of course, dark 

chocolate. 

Eating the right foods and adding 

a probiotic supplement can 

support your intestinal 

microbiome, all the way down to 

the good bugs. ■ 

NUTRI-FACTS 

www.nutri-facts.org 

All content © DSM Nutritional Products Europe AG, Human Nutrition & Health, 2009. 


58 


Barry Callebaut launches its first pilot to drive 

systemic change in cocoa farming 

Barry Callebaut has launched its first Forever Chocolate Pilot in Indonesia. This is the first of a 

series of five pilot programs planned in cocoa origin countries that are intended to test theories of 

change in our quest to accelerate impact in sustainable cocoa production. We aim to increase the 

income of farmers, eradicate child labour and become carbon positive. Oliver Von Hagen, 

Sustainability Manager, Global Sourcing, explains these initiatives. 

Let’s start by telling us why we 

need the pilots? 

Oliver Von Hagen (OVH): The 

problems in the cocoa supply chain 

have been clearly identified, but 

the solutions to these problems, 

we recognise, are not so evident. 

But, what we know is this: low 

productivity on cocoa farms from 

poor agricultural practices, 

nutrient depleted soil and aging 

cocoa trees means that many 

farmers exist in a state of poverty. 

This means farmers are unable to 

invest in their farms, and therefore 

continue to have low productivity 

and income. The consequence is 

that family members, who may 

include children, may end up 

working in the fields. To add to this 

complexity, deforestation and 

climate change mean that the land 

suitable for growing cocoa will be 

significantly reduced in West 

Africa. If the industry does not 

reduce its carbon footprint and 

achieve zero net deforestation in 

its supply chain, the ecosystem 

will continue to suffer. So, to 

answer your question on why we 

need the pilots, we want to 

accelerate impact, we want to test 

innovative approaches, we want to 

learn if these approaches are 

effective to reach our Forever 

Chocolate targets, and critically, 

we want to evaluate if these 

approaches are scalable, replicable 

and self-sustaining models. We are 

While we believe that 

monitoring and 

remediation is an 

important step in this 

process, we must also 

focus on targeting the 

root causes of child 

labour, as well as 

changing the system 

and the cultural 

awareness and 

acceptance of this 

practice 

partnering with Wageningen 

University & Research who is 

providing us with robust, scientific 

support to provide the baseline 

and analytical framework against 

which we can assess the 

outcomes. 

Can you tell us what the pilots are 

about and what you hope to 

achieve from them? 

(OVH): For Prospering Farmers, 

we will create and test individual 

multi-year farm development plans 

(FDPs), which include productivity 

packages, replanting services and 

financing solutions. FDPs are 

designed to be work plans which 

enable farmers to develop their 

farms into rehabilitated, diverse, 

professionally run farms over a 

period of several years. From this 

pilot, we hope to answer questions 

like, to what extent are farmers 

able and willing to use these farm 

services? How can the FDP and 

farm services create more income 

for farmers and which alternative 

crops are the best option to 

diversify farmers’ income? 

In order to tackle child labour, our 

pilots will focus on supporting and 

incentivizing cocoa farmer 

communities to monitor, remediate 

and prevent child labour on cocoa 

farms. While we believe that 

monitoring and remediation is an 

important step in this process, we 

must also focus on targeting the 

root causes of child labour, as well 

as changing the system and the 

cultural awareness and acceptance 

of this practice. This means 

working closely together with local 

governments in origin countries to 

create an enabling environment to 

be able to achieve this. 

To address our Thriving Nature 

pillar, the pilot will focus on low 

carbon technologies and carbon 

sequestration, the capture and 

storage of carbon so that it is not 

released into the atmosphere. 

From this pilot we will investigate 

the viability of on-farm production 

of organic fertilisers, which noncocoa 

trees and crops can best 

benefit farmers as well as provide 

carbon capture benefits, and, 

which low carbon technologies can 

deliver emission reductions at 

scale. 



So where are the pilots located 

and what’s happening first? 

(OVH): The pilots will be located in 

Côte d’Ivoire, Ghana, Cameroon, 

Indonesia and Brazil. We have a 

very busy, but exciting, few 

months ahead of us! Our first pilot 

started 28 February in Indonesia. 

Next, we will launch our pilots in 

Cotè d’Ivoire and Ghana, 

followed by Cameroon and 

Brazil. The uniqueness of 

Barry Callebaut is that we 

have many of our people on 

the ground in these 

countries, so the pilots will 

be managed in each 

county, by our own 

sustainability teams. 

Once the pilots are 

launched, then what? 

What are the next steps? 

(OVH): The launch of the 

pilots is the formal start for 

the collection of the data we 

need to measure baseline and 

progress, and identify critical 

impact factors. It also means 

kicking off our work with the many 

partners we will engage with in the 

course of the pilots, and of course, 

testing innovative tools and 

approaches. Our goal for this year 

is to get all five pilots running and 

have first intermediate results 

towards the end of the year. 

It is important to 

highlight that these 

pilots seek to accelerate 

our progress towards 

our Forever Chocolate 

goals, foster our impact 

on the ground and 

facilitate partnerships 

on this journey 

It sounds like a very busy year 

indeed! Is there anything else you 

wish to add? 

(OVH): It is important to highlight 

that these pilots seek to 

accelerate our progress towards 

our 

Forever 

Chocolate 

goals, foster our 

impact on the ground and 

facilitate partnerships on this 

journey. This also includes 

instigating an enabling 

environment, with support from 

NGO’s, governments, and industry 

partners. As we have said 

previously, we cannot achieve our 

Forever Chocolate targets alone. 

We need commitments and 

investment from industry as well as 

an enabling policy environment 

from governments. This is really 

about creating a movement – and 

together, I believe we can make 

sustainable chocolate the norm. 

Implementing our pilot in 

Indonesia: meet Ani and Rudy 

Ani Setiyonimgrum, Sustainability 

Business Development Manager 

and Rudyanto Hady, Sourcing 

Sustainability Manager, will both 

be overlooking the implementation 

in Indonesia of the pilot project. 

Ani joined Barry Callebaut in 2013 

as Sourcing Manager and has 

headed the Asia-Pacific 

sustainability department since 

January 2016. Rudy joined Barry 

Callebaut in 2002 and is 

responsible for cocoa sourcing and 

business development including 

replanting of cocoa and 

certification (UTZ, etc) in 

Indonesia. ■ 

Barry Callebaut 

www.barry-callebaut.com 


60 company news 

Crown helps food manufacturers lower total cost of ownership 

Crown Food Europe has introduced a comprehensive service 

package for food manufacturers. The package includes the sale 

of its high-performance capping technology, ancillary 

components and expert technical support for the machine’s 

service life. The package, which replaces the company’s 

previous model of leasing equipment, enables brand owners to 

benefit from a lower total cost of ownership (TCO) since they 

own their systems outright and gives them access to high 

quality aftercare by Crown’s experienced technicians, helping 

minimize unnecessary maintenance and downtime. 

Crown’s experts also provide upfront support by 

recommending specifications for the closures to be capped by 

the machine, helping to reduce the risk of poor quality cap seals or 

breakages, decreasing waste. They can also advise on the positioning and layout of new production lines to optimize line 

efficiency. 

Three of Crown’s capping solutions are available for sale as part of this package: 

■ The Smart Capper is tailored to lower-speed production lines, providing a throughput rate of up to 150 caps per 

minute, making it ideal for smaller food producers or lines with limited product runs. 

■ With a throughput rate of 300 caps per minute, the Euro Capper has been designed for medium-speed production 

lines, making it suitable for mid-sized manufacturers. 

■ For large volume producers, the Global Capper can operate at high speeds, with a throughput of up to 800 caps per 

minute. 

All three systems are compatible with Crown’s closures portfolio, including the company’s revolutionary Orbit ® Closure 

that is twice as easy to open as standard twist-off caps. Each system features stainless steel construction and hygienic 

design, making them simple to clean. They enable quick cap changeovers between product runs and offer easy access to 

replace components, minimizing downtime. Crown can also customize the machines to fit into smaller footprints or to suit 

manufacturers’ individual production line needs. ■ 

IOI Loders Croklaan and Kerry Group initiate a Small-Growers 

Support Program 

IOI Loders Croklaan has partnered with Kerry Group, Wild Asia and the Fortuna Palm Oil 

Mill in Sabah to implement a 3-year Small-Growers Support Program. This program 

supports the inclusion of smallholders into IOI’s supply chain and will boost small 

farmer’s (farm size between 0 to 500Ha) productivity by helping them implement 

sustainable agricultural practices. It also guides IOI’s directly sourced 3rd party supplying 

mills in achieving staged compliance to IOI’s Sustainable Palm Policy and helps them 

prepare for certification requirements. Wild Asia is the implementation partner for the 

program that will be managed by both Kerry Group and IOI Loders Croklaan. 

“We have a few potential participating non-RSPO certified mills in the Telupid, Beluran 

and Kinabatangan landscape (Sabah) with approximately 5000 smallholders and small 

growers. We start with one mill – Fortuna – and will increase the number throughout the 

duration of the program,” says Ben Vreeburg, Sustainability Director at IOI Loders Croklaan. “Smallholders will 

see a decrease in FFB (Fresh Fruit Bunch) production costs in the 1st year and a gradual increase in FFB yield in the 2nd 

year. Through this program millers are ensured of a steady supply and better control of FFB and a higher extraction rate.” 

40% of the total worldwide palm oil production is ultimately provided by smallholders. They play a critical role in the palm 

oil supply chain. “If you look at the palm oil yield, there are still large variances between the yield of smallholders and big 

plantation companies,” explains Vreeburg. “You could increase FFB production up to 50% without any new developments 

if you increase the current yield of smallholders. Helping smallholders to get good sustainable manufacturing practices in 

place will increase their productivity and further lift them out of poverty.” ■ 


company news 

61 

Rousselot launches two new products 

Rousselot, has announced that it 

will reveal two new products at its 

2018 Innovation Days. In line with 

this year’s theme, ‘New 

perspectives in the pharma & 

nutraceutical world’, guests will 

have an exclusive first look at 

StabiCaps, a gelatin solution 

for more stable soft gels, and 

Peptan® IIm, a hydrolyzed 

collagen Type II matrix specifically developed for joint health. 

The two-day event will take place on the 14th and 15th of March at 

Rousselot’s Expertise Centre in Ghent, Belgium, and, for the first time, it 

will be open to visitors from outside the company’s customer base*. The 

event will feature a packed agenda including talks from external 

specialists and Rousselot’s experts, a tour of the R&D and Application 

Laboratories and insights into Rousselot’s innovation pipeline. 

StabiCaps: enhanced stability for active fills 

The first day of the event will be dedicated to Rousselot’s innovations in 

the pharmaceutical sector and the role of excipients in capsule 

production. Visitors will be shown the new StabiCaps, a patented range 

of specific gelatins that offers superior shell stability and API release, and 

will hear presentations on key topics including regulatory compliance and 

Rousselot’s low endotoxin gelatin solutions 

About StabiCaps, Claude Capdepon, EMEA Application Laboratory 

Director, comments: ‘We have conducted extensive research into the 

parameters that cause cross-linking in gelatin and we have developed a 

specific testing protocol to understand gelatin behaviour over time in the 

presence of cross-linkers. The tests we conducted on several gelatins, 

including those marketed with reduced cross-linking claims, were very 

clear: StabiCaps shows superior stability in the presence of cross-linkers, 

optimal dissolution of the shell and API release among other factors.” 

Peptan IIm, hydrolyzed collagen type II matrix: preventative solution 

for healthy cartilage 

During the second day of the event, delegates will learn the latest 

insights on the joint health market and the growth opportunities it offers. 

For the first time the latest product in the Peptan range, Peptan IIm, will 

be presented to the public. 

A bioactive multitasker of natural origin, Peptan IIm is an all-round joint 

health ingredient that offers multiple benefits in this critical area of 

health. As such Peptan IIm touches on all physiological aspects important 

to maintain a healthy joint. The science behind its benefits and 

unpublished research will also be unveiled at the event. 

Lisette van Lith, Global Director Peptan, comments: “Peptan IIm is the 

ultimate solution for joint health, healthy aging and mobility as it 

represents exactly what consumers are looking for. The combination of 

short and long-term benefits makes all the difference in repeat 

purchases. At the same time, its effectiveness at low dosage makes it 

extremely easy to use in tablets, capsules and to formulate with and 

integrate into everyday diets. We’re extremely proud of this new addition 

to the Peptan portfolio and I am very excited to see its performance on 

the market.” ■ 

DSM to exclusively market 

BIOMILK 300 

DSM, a global science-based company 

active in health, nutrition and materials, 

announces that it will exclusively market 

BIOMILK 300, a compact residual lactoseanalyzing 

device produced by BIOLAN, as 

from February 2018. For dairy producers, 

the BIOMILK 300 is a fast, cost-effective, 

and accurate analyzer for quantifying 

residual lactose levels in lactose-free and 

lactose-reduced dairy products. 

Consumers are increasingly aware of the 

health appeal of lactose-free dairy, which is 

driving rapid growth for this segment. To 

keep pace with this growth, it is crucial for 

lactose-free dairy producers to have an 

accurate and fast measurement of the 

residual lactose-level at every moment in 

their process, resulting in shorter lead 

times. 

DSM, the world-leading lactase specialist, 

recognised the need among its customers 

for fast, reliable measurement of residual 

lactose levels that is also cost-effective. As 

a result, DSM has partnered with BIOLAN, 

an innovative company which designs and 

manufactures analytical solutions based on 

biosensor technology, to bring BIOMILK 

300 to a larger proportion of the global 

dairy industry. 

“DSM is very pleased to partner with 

BIOLAN to 

bring this 

remarkable 

technology 

to a wider 

use within 

the dairy 

industry,” 

says Merel 

Roes, 

Global 

Business 

Line 

Manager Dairy Enzymes at DSM. 

“BIOLAN’s expertise with biosensor 

technology, together with DSM’s strong 

history as a leading lactase producer and 

partner in the dairy industry, allows us to 

meet the growing needs of manufacturers 

of lactose-free dairy products even better 

than before.” ■ 



Makro appointed UK 

and Ireland agents for 

Mas Pack 

Makro Labelling UK have added 

a further agency to their 

growing portfolio for quality 

packaging machinery supply 

having been appointed as UK 

and Ireland agents for Mas 

Pack, who are based in San Marzano, Oliveto near Canelli in Italy. 

Currently Mas Pack employs 85 people in a 7,500m 2 facility, though 

an extension is currently being built to add a further 50% production 

capability. Mas Pack specialise in the end of line packaging 

machinery, manufacturing a full range of carton erectors, division 

inserters, laning devices and then de-palletising and palletising, 

together with turnkey project management for complete bottling line 

installations and manufacturing of bottle conveyor and case 

conveyors. They have also developed their own range of robots for 

pick and place packing and palletising. 

Richard Portman, Managing Director of Makro Labelling UK said, “I 

have been looking for a suitable end of line specialist for some time 

and when I first visited Mas Pack I was very impressed with the 

build quality of their equipment. I had the chance to see a number of 

installations in the Italian wine & spirit industry that gave me the 

chance to speak to their customers directly, which gave me a huge 

amount of confidence to take on the agency as Mas Pack look to 

broaden their horizons.” 

The ink was hardly dry on their agreement when Makro picked up 

their first order from Halewood Wines and Spirits for a Mas Pack 

laning system, case erector, pick and place loader, division inserter 

and case sealer, which will be installed in the early summer onto the 

premium spirit bottling line recently supplied by Makro Labelling UK. 

Richard continued, “What has impressed me about Mas Pack is that 

they have developed their €18m business independently from any of 

the OEM’s, which has been a strategic decision for them. They have 

also been involved in many Italian bottling line projects, the latest 

one was supplying all the de-palletising, case packing and palletising 

equipment for a Bertolaso project for 2 x complete bottling lines in 

Soave region of Italy, where Makro labellers will also be installed. 

They have established sales and service offices in France, Spain, 

and California, and now the UK. The Mas Pack equipment sits in the 

mid-size range so ideal for all wines and spirit producers, beer, cider 

and premium soft drinks. It is going to fit with our other equipment 

very well.” 

Fabio Porto, Commercial Manager at Mass Pack said, “I am very 

pleased that Richard and Makro are now representing us in the UK 

and Ireland, his customer base is very similar to our own, so it 

makes a good fit for us. We have for some time been looking for a 

reliable partner in the UK and having been to the UK to meet some 

of their customers we were convinced they would be a good 

partner.” ■ 

1 The clean label advantage with using GRINDSTED® Pectin PRIME 541 is that calcium salts are 

not required, however, the pectin itself must be declared in the ingredients list of the final 

consumer product. 

DuPont Nutrition & Health 

Introduces GRINDSTED ® Pectin 

Prime 541 

Capitalising on the low-sugar trend, DuPont 

Nutrition & Health has developed GRINDSTED ® 

Pectin PRIME 541, a new product that will allow 

food manufacturers to formulate new appealing 

reduced sugar fruit spreads recipes faster than 

ever and without processing hurdles. 

GRINDSTED ® Pectin PRIME 541 is designed to 

increase flexibility: it doesn’t require calcium 

addition, has an improved tolerance to heat and 

can work in a wide range of fruit types, sugar 

levels and fruit levels. 

“This product was developed in response to 

customer requests,” said Eva Lynenskjold, 

principal application specialist, Fruit 

Application, DuPont Nutrition & Health. “The 

improved formulation and process flexibility 

makes it possible, in a minimum amount of 

time, to develop and produce reduced sugar 

fruit spreads with outstanding quality, and at 

the same time reduce the number of pectin 

SKU’s needed.” 

Increased consumer awareness of healthier 

diets makes sugar reduction a focal point for 

fruit spread manufacturers. As the premium 

fruit spread market 

makes new gains, 

continuously 

improving today’s 

standards, it is 

essential that 

sugar reduction 

does not 

negatively impact 

product quality. 

Prime 541 allows 

food 

manufacturers to 

meet the quality 

demands on 

appearance, texture and 

flavour for reduced sugar fruit spreads while 

also meeting clean label requirements. 1 

GRINDSTED ® Pectin PRIME 541 provides 

maximum functional performance based on 

sustainable raw materials and processes. With 

unparalleled application knowledge from 

DuPont, it ensures food manufacturers’ 

solutions enter the market rapidly with 

minimum impact on their development time and 

cost. ■ 


company news 

63 

GEA optimises flavour manufacturing 

The technology group GEA has specified its process solution for 

flavour manufacturing and developed a new machine design as 

well as control and cleaning elements for the production 

facilities from the handling of raw materials right through to 

final packaging. With this, GEA helps flavour manufacturers to 

ensure the taste, consistency and repeatability of their 

products. 

The goal is to create a flavour that mimics, as closely as 

possible, the real thing. But it’s not just the combination of 

raw materials that contributes to the taste result; the 

manufacturing process is equally crucial. Any variation in 

method can cause variations in a product that, for all 

companies, are unacceptable. GEA uses its 50 years of 

experience in the production of mixing, pumping, 

homogenization, drying and handling equipment to bring 

them together, to develop them and provide a consistent quality of the flavours. 

Technology know-how ensures consistency 

When producing flavours there is much opportunity for something to go wrong. An ingredient added too quickly into a 

mixing vessel, inconsistent temperature, insufficient mixing or incomplete homogenization can all have an effect further 

downstream that affects the outcome. Similarly, variations in oil droplet size, shearing or drying parameters can all have 

an effect that in some subtle way alters the product. All these parameters are critical to producing a consistent product. 

The process becomes more complex when 300 to 400 different flavours are produced on the same machinery. The control 

and automation should rule out deviations. 

The new GEA integrated line controls all the individual unit operations precisely and, by doing so, controls the output. But 

repeatability is not just a question of adjusting a computerized control system. Achieving a consistent product also 

requires very precise engineering to allow the component parts of the line to work together in harmony. For example, feed 

systems must be calibrated specifically to match the capabilities of the mixer and the size of the mixer must be scaled 

precisely with the size of the dryer to ensure compatibility. 

Cleaning removes residues and odours 

In order to comply with the hygiene regulations, every production plant must be cleaned effectively. But, as every flavor 

manufacturer knows, that’s not the whole story. Flavours and aromas can linger in equipment even after they have been 

cleaned to the most scrupulous hygiene standards. Any residue of the previous flavor can easily taint the next product, 

destroying the all-important consistency. To prevent this, GEA has done much more than provide an efficient rotating-ball 

cleaning system. 

Getting the design right 

With the overall concept, GEA has eliminated sharp edges or dead zones in the machines, pipework and valve systems, 

which even the smallest quantity of product could become trapped. Special materials have been carefully chosen to 

provide smooth internal surfaces to which product cannot adhere. The size of cleaning fluid tanks has been calculated to 

ensure that they hold precisely the right volume of medium to clean the whole system efficiently in less than four hours. 

Even gasket materials have been chosen to ensure that they do not harbor traces of product. These elements combine to 

ensure the efficiency of the CIP (Cleaning In Place) system making it efficient and enabling fast product changeover, 

reduced downtime, minimal waste and low use of water and detergents. 

Sequenced production 

There is also another key factor in maintaining repeatability. When producing multiple products on the same line it is 

critical that products are processed in the correct sequence to help prevent any tainting from one to the next. Purer 

flavours such as melon or strawberry, that are instantly recognised by consumers and are often consumed on their own, 

take precedence. Stronger flavours such as orange, garlic, chilli, curry, etc., that are usually mixed with dishes, come later. 

The control system on the GEA line is capable of not only managing the recipe for each product, but sequencing the 

production for maximum efficiency ensuring that after each operation the line is cleaned sufficiently. Deep cleaning can be 

performed at the end of the sequence before the program begins again. This also helps to minimize the use of chemicals 

and water and reduces plant downtime. ■ 



tna Upgrades NID M3000 Starch mogul 

tna has announced that it recently upgraded its flagship NID M3000 mogul to 

improve operational efficiencies and ensure the equipment adheres to the 

highest hygiene and safety standards. Since its acquisition of confectionery 

specialist NID back in March 2017, tna has made some considerable 

investments to accelerate the development process and equip NID’s starch 

moulding technology with a range of new features that further increase 

operational reliability, enhance quality control and improve overall system performance. 

As part of the latest upgrade, any internal parts of the feeder and stacker that are in regular contact with starch trays are 

now manufactured in stainless steel for advanced hygiene and consumer safety. In addition, the new range of NID moguls 

was specifically engineered to achieve full compliance with the EU’s latest ATEX directive on the use of equipment in 

explosive environments. This has resulted in the incorporation of ATEX-certified electrical devices, temperature sensors 

and the repositioning and redesign of key mechanical components to mitigate the hazards associated with the handling of 

starch. 

“ATEX compliancy has become increasingly important to our customers over the last few years,” comments Edward 

Smagarinsky, group product manager at NID (from tna). “Although starch moulding itself is not generally considered a high 

risk process and accidents are extremely rare, there are hazards associated with the handling of dry, uncontained starch 

due to its combustible nature. For us, the health and safety of our customers, and in particular the operators, has always 

been a number one priority, so any changes we can make to our equipment that can help eliminate these risks take 

precedence. At the same time, we’ve also made some operational improvements to ensure our starch moguls continue to 

deliver the highest level of performance and reliability.” 

Some of the most notable changes include an upgrade to the recently introduced tray turntable. This is now equipped with 

a vibration mechanism to ensure the starch is fully discharged when trays are emptied. Further improvements include a 

newly designed hopper with automatic starch gate and starch level sensors for advanced control over the tray filling 

process. NID engineers have also developed a new mechanism for the automatic tray insert/eject station, which is offered 

as an upgrade on all new and some existing NID moguls. The new mechanism enables the insertion and removal of weight 

control trays without stopping the machine and can also be used to eject inadequate trays, delivering advanced product 

quality assurance and a more continuous production process. 

“It’s not even been a year since tna acquired NID and the number of new developments and upgrades our team has 

delivered are really impressive,” adds Mark Lozano, sales manager – confectionery at tna. “Our engineers have worked 

tirelessly over the last few months to ensure our starch moulding technology meets the strictest guidelines. The hard work 

has definitely paid off and we’re about to deliver four new moguls, with more orders in the pipeline. We’re also planning to 

set up an annual ‘Starch Mogul Hazard Mediation Forum’ to help start an industry dialogue about dust control and 

mitigation strategies and to ensure that we continue to develop solutions that meet all our customers’ requirements.” ■ 

Freeman Technology News – Optimising Powder Processes at Analytica 2018 

Powder characterisation specialists, Freeman Technology, will be exhibiting at Analytica for the first time in Hall A2 Stand 

423 (10–13 April 2018, Muenchen, Germany). With a direct operation now established in Germany, the company will be 

showcasing their material characterisation solutions designed to optimise process performance, increase productivity and 

improve quality in a diverse range of sectors. 

Freeman Technology’s solutions include the FT4 Powder Rheometer, a unique and comprehensive powder tester, which 

uses patented dynamic methodology, automated shear cells (in accordance with ASTM D7891) and a series of bulk 

property tests to quantify powder behaviour in terms of flow and processability. This is complemented by the Uniaxial 

Powder Tester, which provides an accurate and repeatable measure of the uniaxial unconfined yield strength (uUYS) of a 

powder to assess and rank flowability. The company also offers in-line, 

real-time flow measurement capabilities via an exclusive partnership with 

Lenterra Inc, manufacturers of optical flow sensor technology. 

Visit Stand 423 in Hall A2 to learn about the latest developments from 

Freeman Technology. With nearly two decades of experience in powder 

flow and powder characterisation, expert teams will be on hand to 

discuss individual powder handling challenges, with a focus on delivering 

the most relevant information for a specific process. ■ 


company news 

65 

Frutarom now in the top 5 

suppliers of natural colours 

Frutarom has become one of the top 

five suppliers of natural colours 

worldwide following its acquisition of 

several natural colours companies, and 

major investments in building fully 

integrated, safe, and controlled supply 

chains. The company has experienced 

double-digit growth annually in the 

natural colourants segment. 

“Frutarom has taken full control of 

the supply chain through reverse 

integration in order to ensure safe, 

natural colourants, with complete 

traceability,” says Ori Yehudai, President and CEO of Frutarom. 

“Placing the customer at the focal point of our business allowed us 

to effect true change in how the company engages with partners 

and farmers, while maintaining complete transparency.” 

Frutarom initiated dozens of agriculture collaborations with local 

farmers in multiple locations and countries to ensure the supply of 

continuous and sustainable natural sourcing of pigments and food 

colourings. In addition, the company has increased the technical 

competencies for its already expansive extract capabilities. 

Frutarom-owned facilities located near the farms. This is how the 

company ensures transparency and traceability from the farm to the 

final product, as well reducing environmental impacts and ensuring 

responsible sourcing to customers. The company can assure secure 

supply, meet volume demands, safeguard product quality, and 

provide seamless service at every juncture. 

“This strategic move to become a major player in natural colours 

globally took only three years but we put immense efforts and 

investments to do it right, and beneficial to the local farmers and our 

employees,” adds Yehudai. 

Frutarom recently opened a natural colour formulations centre at its 

Etol plant in Celje, Slovenia, to provide its European customers full, 

customised service. The center will help clients with natural colours 

application, creating natural flavour combinations, and utilisation of 

its advanced beverage compound technologies for creating 

innovative, sustainable food and beverage products with an eye on 

the competitive edge. Frutarom invested €5 million in advanced 

equipment and technology for the new facility. 

The new formulation hub will serve 15,000 Frutarom’s customers in 

Europe – about 50% of the company’s global customers. The Etol 

facility provides extensive expertise in flavors and formulation 

development. The 90-year-old company was acquired by Frutarom in 

2012. 

“Etol has a solid reputation of successful cooperation with food and 

beverage customers in creating new flavour solutions,” says 

Yehudai. “Frutarom Etol is expanding its offerings to include a full 

range of natural colours manufactured with advanced 

technologies.” ■ 

International symposium on 

microencapsulation 

Together with the Bioactives World Forum, the 

contract manufacturer SternMaid will be 

organizing an international symposium on the 

subject of microencapsulation in Hamburg on 

17 and 18 May 2018. Participants may expect a 

broad and diversified programme with specialist 

lectures on the technological and economic 

aspects of different encapsulation methods, 

interesting 

examples of 

applications, 

tasting of 

products, and a 

visit to the 

SternMaid facility 

in Wittenburg. 

Among others, 

the symposium is 

directed towards 

product 

developers, R&D 

experts, 

chemists, 

technologists and managers from the food and 

pharmaceutical industries, and manufacturers 

of food supplements. 

Whether for creating bright colours in sweets 

and fruity flavours in chewing gum or for 

integrating valuable vitamins into tablets: 

microscopic capsules help to work sensitive 

ingredients into foods, food supplements and 

pharmaceutical products. The method offers a 

multitude of possibilities, but it also poses 

certain challenges for which the symposium will 

show approaches to a solution. The topics of 

the contributions include delayed release and 

stability of ingredients, enhancement of 

nutritional properties and the cost efficiency of 

the process. Among the speakers are wellknown 

scientists and experts from industry 

from the USA, Switzerland and Germany. 

During a tour of the plant, SternMaid will also 

present its range of products and services and 

show how hydrocolloids, sugar, salts or 

minerals, for example, can be encapsulated and 

processed by means of fluidised bed technology 

or on the blending lines. 

The event will be held at the InterCity-Hotel, 

Hamburg Dammtor-Messe. Since the number of 

places is limited, SternMaid would ask you to 

register early. You will find more information at 

www.bioactivesworld.com/hamburg.html ■ 


66 diary dates 

DIARY 

DATES 

foodeurope brings you up-to-date with major exhibitions, 

and the latest research, products and technologies on the 

marketplace today. 

Anuga FoodTec 

20–23 March 2018 

Cologne 

www.anugafoodtec.com 

As the leading global trade fair, Anuga 

FoodTec is the most important driving 

force of the international food and 

beverage industry again. It is the only 

trade fair in the world that covers all 

aspects of food production. 

The industry presents its innovations 

and technological visions at Anuga 

FoodTec – from processing, filling and 

packaging technology to packaging 

materials, ingredients, food safety and 

the entire range of innovations from all 

the areas associated with food 

production. 

It provides every solution for every food 

industry! 

Resource efficiency will be the primary 

focus of Anuga FoodTec 2018. A more 

protective and at the same time more 

efficient use of natural resources will be 

the key competence of future societies. 

Exhibitors will be presenting a variety of 

solutions for strengthening 

competitiveness and reducing the use of 

energy, water and food in production. 

Numerous accompanying events will also 

illuminate the topic from various angles. 

Focusing on the 

Future – Vitafoods 

Europe 2018 

15–17 May 2018, Geneva 

www.vitafoods.eu.com 

With consumer awareness of functional 

nutrition higher than ever, and science 

and technology driving exciting new 

innovations, the future for nutraceuticals 

is looking bright. 

In fact, a survey by the organisers of 

Vitafoods Europe shows that 92% of 

industry professionals feel either quite 

positive or very positive about the future 

for their company (up from 88% last 

year). 

Almost half (48%) see increasing 

consumer awareness as one of the 

biggest opportunities for their business, 

followed by innovation through new 

ingredients (37%) and growth in 

developing markets (27%). 

Vitafoods Europe has undergone a series 

of improvements to ensure the industry 

makes the most of such opportunities. 

The 2018 event will provide valuable 

insights into the big trends and scientific 

advances shaping the future, as well as 

offering expert advice to help visitors 

overcome challenges. 

Evolving to meet visitors’ needs 

Vitafoods Europe is expected to attract 

over 21,000 visitors and over 1,100 

exhibitors, but despite enjoying a recordbreaking 

year in 2017, the event’s 

organisers have not stood still. Based on 

feedback from visitors, the team has 

adapted and expanded popular 

attractions and resources. 

For example, the New Ingredients Zone 

will for the first time include an 

Ingredients Theatre where visitors can 

find out more about specific ingredients, 

products and services through case 

studies and presentations. 

Another feature which has expanded and 

will offer more content is the Omega-3 

Resource Centre in association with 

GOED. 

IFT18 & Food Expo 

15–18 July, Chicago 

www.iftevent.org 

IFT17 proved to be an exciting and 

thought provoking event! Missed the 

event? Make sure you are there this 

year! 

IFT’s annual event and Food Expo is an 

excellent way to be one of the first to 

see some of the latest advancements 

and innovations in the science of food. 

Leading researchers and industry 

representatives come to IFT’s annual 

event to share their discoveries and soon 

to be released products. Don’t miss this 

opportunity to make invaluable 

connections and get first-hand 

information about advancements, trends, 

and breaking insights shaping the future 

of food. 

Why IFT18? 

A Matter of Science + Food – A 

Matter of Importance. 

Since 1939, IFT has been bringing the 

most creative minds in the science of 

food and technology together to 

collaborate, learn, and contribute, all 

with the goal of inspiring and 

transforming collective scientific 

knowledge into innovative solutions for 

the benefit of all people around the 

world. 

IFT18 – A Catalyst for Innovation and 

Collaboration 

Share and be challenged by the latest 

research, innovative solutions, and 

groundbreaking thinking. Take advantage 

of limitless opportunities to make new 

connections and expand your 

professional contacts. 

IFT – A Community with Vision 

Immerse yourself into a community 

committed to driving innovation and 

global food sustainability. At IFT18 you 

will question and discover, break 

boundaries and redefine, be challenged 

and inspired—because the future of food 

depends on it. 


foodeurope 




Mechanical Data 

FULL COLOUR ONLY 

Full page: 

Full page with bleed: 

Half page horizontal: 

with bleed: 

Half page portrait: 

with bleed: 

297 x 210mm 

303 x 216mm 

116 x 190mm 

127 x 213mm 

270 x 90mm 

303 x 103mm 

Value Added Positions and Other 

Opportunities 

For details of value added positions, sponsorship 

opportunities, series bookings and 

reprints please contact John Fall. 

Acceptable Formats 

Please send all Advertisement Artwork 

Only to: zoe.sibley@btinternet.com 

food europe magazine is produced entirely 

digitally. To ensure the correct reproduction 

of your advertisement please 

supply your digital files following the guidelines 

below: 

• Print optimised PDF (300dpi, CMYK) 

• Artwork to be supplied to the correct size 

in either QuarkXpress, Adobe Photoshop 

or Adobe Illustrator. All fonts and images 

supplied (fonts 

to paths preferred) 

• All images to be 

supplied high 

resolution 

(300dpi) and 

saved in CMYK, 

preferably in TIF 

format 

We support files on 

CDs and email 

Editorial 

enquiries 

Please send all editorials to: Juliet Hoskins 

jhoskins@editor.eu.com 

Advertising sales enquiries 

John Fall 

john@foodmagazine.eu.com 

foodeurope examines the food and beverage manufacturing industries in Europe. 

It is published four times a year and its aim is to ensure that readers have a source 

from which they can learn about new developments within key areas in the food 

and beverage manufacturing industries. It covers the latest technologies and hot 

issues within the following main sections: 

INGREDIENTS PROCESSING & PACKAGING ANALYSIS & CONTROL 

ISSUE 2 2018: PUBLISHED SUMMER 

Special Features: IFT + Food Expo, July, Chicago. 

Vitafoods, May, Geneva. 

Copy: Early April, Published: Early May 

INGREDIENTS 

> Sugar and salt replacement 

> Health claims 

> Indulgence and health 

> The latest on functional foods 

> Baby products 

> Health & natural ingredients 

PROCESSING & PACKAGING 

> Labelling machinery 

> Modern challenges and solutions 

> Snack food processing 

> Food sorting 

> Robotic processing technology 

> Appearance and shelf-life 

> Plastics technologies 

> Legislative challenges 

> Meat and poultry packaging 

> Innovations in pump technology 

ANALYSIS & QUALITY CONTROL 

> Technology, compliance and ROI 

> In-line quality control 

> The latest in contaminant detection 

> Food science technologies 

> Food research 

> The latest in contamination detection technologies 

www.foodmagazine.eu.com


foodeurope 




foodeurope 



The ideal package... 

Issue 4 2017 

to get noticed in the food industry 

food europe examines the food and beverage manufacturing industries in Europe. It is published four times a year and its 

aim is to ensure that readers have a source from which they can learn about new developments within key areas in the food 

and beverage manufacturing processes. It covers the latest technologies and hot issues within the following main sections: 

Analysis and Quality Control > Processing and Packaging > Ingredients 

For more information about advertising in 

future publications of food magazine, please contact: 

John Fall john@foodmagazine.eu.com 

Ron Smee (Spanish advertisers) ron@foodmagazine.eu.com 

For editorial enquiries please contact: Juliet Hoskins jhoskins@editor.eu.com

Issue_1_2018

Create successful ePaper yourself

Delete template?

Save as template?