HERE+NOW.IMPULSE MAGAZINE /// 02/2017

ENTREPRENEURIAL SPIRIT AND
RESEARCH EXCELLENCE IN SAXONY-ANHALT
HERE +NOW.
IMPULSE MAGAZINE
02 /// 2017
www.invest-in-saxony-anhalt.com
ALL-ROUNDERS AND
BEARERS OF HOPE
Roquette sets out into a
promising future with algae
IT’S ALL IN THE MIX
KATHI doesn’t just cater
for success in the oven

CONTENTS
1 EDITORIAL
MARKET OF THE FUTURE
FOOD AND AGRICULTURE
COVER: Bright green: Algae ice cream is an eye-catcher.
3
PROFESSION
IT’S ALL IN THE MIX
KATHI DOESN’T JUST
CATER FOR SUCCESS
IN THE OVEN
6
POTENTIAL
ALL-ROUNDERS AND
BEARERS OF HOPE
12
F U T U R E
NUTRITION AND
SNACKING
RESEARCHERS IN SAXONY-
ANHALT ARE GETTING TO
THE BOTTOM OF THINGS
HERE
YOU FIND THE RECIPE FOR SUCCESS.
2
13
START-UP
AMBASSADORS OF
PURE FLAVOUR
17
PRINCIPLES
“OUR FLAWLESS RECIPE FOR GROWTH”
RELATION
THE PLATFORM FROM
THE MOUNTAINS
20
19
HIT EXPORT
ROTKÄPPCHEN HEADS OUT
AND INTO THE WORLD
WAYS AND MEANS
INVESTMENTS IN INNOVATIONS
Food should be tasty, fresh, varied and healthy – but it should also be safe and
reasonably priced. The consumer expectations and demands surrounding food
are considerable. The requirements regarding the food industry are also correspondingly
high.
This is an area in which Saxony-Anhalt offers businesses excellent ingredients for
their success. Sparkling wine from Rotkäppchen, chocolate from Halloren and baked
goods from Wikana are on sale all over the world and demonstrate how it is possible
to survive against the global competition. From small factories to traditional
family-owned companies to major industrial producers – in Saxony-Anhalt, the food
industry is the sector that has the highest levels of turnover and employment. The
soil in the federal state is among the most fertile in Europe. High yields and short
distances are the result – which provide processing companies with an optimum
environment.
14
15
16
B R E A K T H R O U G H
IT COMES DOWN TO THE COVER
FRESH IDEAS THRIVE IN SAXONY-ANHALT
K E Y F I G U R E S
SUCCESS IN NUMBERS
P O D I U M
CONTACTS: EXPERTISE IN RESEARCH
AND NETWORKS
21
22
22
WINNERS
INNOVATIVE SUCCESS STORIES
ENCORE
Publisher’s imprint
Viticulture has a long tradition in the federal state – in the region surrounding the Saale
and Unstrut rivers, grapes have been pressed for centuries. With their highly-regarded
courses of study, Martin Luther University Halle-Wittenberg and Anhalt University of
Applied Sciences provide for well-educated specialists and outstanding research results.
The Agricultural Marketing Association of Saxony-Anhalt supports companies with
a wide range of offerings: it initiates collaborations, organises training courses,
accompanies the development of regional brands, and supports marketing activities
and trade fair appearances. This ensures that the food from Saxony-Anhalt will
continue to taste good.

PRINCIPLES
“OUR
FLAWLESS
RECIPE FOR
GROWTH”
2 3 MARKET OF THE FUTURE FOOD AND AGRICULTURE : PROFESSION
IT’S ALL IN
THE MIX
KATHI DOESN’T JUST CATER
FOR SUCCESS IN THE OVEN
Julia Bütow is a Senior Manager at the Investment
and Marketing Corporation Saxony-
Anhalt (IMG). She looks after companies
from the food industry that want to become
established in Saxony-Anhalt or are already making
products here. A discussion about the ideal conditions
for industrial production and factories.
How does the IMG support investors from the
food sector?
JULIA BÜTOW: We support them with their settlement
in all phases – from searching and selecting
a suitable location to issues of promotion and
funding up to staff recruitment. Thanks to our
good market knowledge and contacts, we bring
businesses in our networks together with partners
from research and universities or with suppliers of
company-related services such as logistics companies
or packaging firms. We still keep in touch
with the company after its settlement, and assist
it with plans for internationalisation, whether with
joint stands at trade fairs or with delegation trips.
What does Saxony-Anhalt offer for the food industry?
What are the advantages of the location?
JULIA BÜTOW: Because of the supply of raw
materials, the conditions for food production are
very favorable. The central location of our state,
the good infrastructure and the productivity of
the employees here speak in favour of the location.
That is why not only all major retailers are represented
with their distribution centres in Saxony-
Anhalt, but also numerous logistics service providers.
Another special feature is the density of
research facilities in the state.
JULIA BÜTOW
Senior Manager, Investment and
Marketing Corpo ration Saxony-Anhalt (IMG)
There’s the old principle of “people will always
eat”. How is the food sector in Saxony-Anhalt
looking at the moment?
JULIA BÜTOW: There are long-established companies
with their known brands such as Halloren
chocolate or Rotkäppchen sparkling wine. In addition
to this, there are small-scale producers which
occupy niche markets with original and often regional
products and pick up on trends. As IMG, we
aim to cater to different situations and to provide
our service.
The market for food products is hard-fought and
the competition is considerable. How is the industry
developing in Saxony-Anhalt?
JULIA BÜTOW: The food industry is the sector with
the highest levels of employment in Saxony-Anhalt
and continues to grow. Companies also cooperate
more with one another and benefit from synergies.
In this respect, for example, waste heat from
industry is being channelled into crop growing,
such as vegetable production in Osterweddingen.
Investments also indicate the optimism of the
industry. For instance, Sun Fruits GmbH in Klötze is
converting buildings into a freezer warehouse with
the aim of increasing the production capacity of
freeze-dried fruit. Allfein Feinkost is now building
a production line for vegan and vegetarian ready
meals in Zerbst for over 20 million Euro. So, in conclusion:
In Saxony Anhalt we have a flawless recipe
for success.
Cake from the box:
Kathi is the market leader in the new federal
states in the area of baking mixes

PROFESSION : MARKET OF THE FUTURE FOOD AND AGRICULTURE
4 5 PROFESSION
Managing Director
Marco Thiele
Small cake – big plans: Kathi wants
to expand its export sales.
On shelves since 1951: it started out as
the Kathi cake flour.
“Those who want to bake a good cake need seven things ...”,
such are the lyrics to an old German nursery rhyme. KATHI in
Halle (Saale) has been making sure that their cakes are easy to
make and taste great for many years. In 1951, Kurt Thiele officially
added his business, KATHI Nährmittelfabrik to the companies
register for the production of cake flour. These days it his
grandson Marco Thiele who runs the business, and the popular
baking mixes still dominate the traditional brand.
IN ADDITION TO THE CLASSIC
VARIETIES of chocolate, lemon,
walnut and marble cake as well
as the basic blends of yeast and
crumbly dough, the assortment is
continuously livened up with innovative
flavours. In this respect,
baking mixes are available which
are also suitable for the grill, such
as grilled bread, ham and cheese
twirls and kilted sausages. With
some of its product developments,
KATHI also works with
other brand manufacturers.
“With our collaborations, we
always focus on regional origin.
In addition to our ‘Kathi Halloren
Dessert’, we also collaborate with
the Viba of Thuringia. Together
with them, we have developed
the chocolate nougat muffin, a
baking mixture for a chocolate
muffin with a soft-melting nou-
gat core. The nougat is already
included in the baking mixture. We
also collaborate with the company
Bautzner from Saxony. It goes
without saying that our new grill
baking mixture for kilted sausages
has to have mustard and ketchup
from Bautzner,” explains Susen
Thiele. The wife of Mana ging Director
Marco Thiele is responsible for
the marketing and the personnel
department at the com pany. Some
90 employees currently work at
KATHI, of whom 14 are apprentices.
The company has already won several
awards for being an exemplary
training company.
KATHI IS THE UNDISPUTED MAR-
KET LEADER in the federal states
that make up the former East
Germany and the number two
nationwide. KATHI is also popular
abroad, however. “We already
deliver our products to the USA,
England, Canada, Finland and Italy,
and China is also an important
market for us. In the future, we
want to strengthen our exporting
business and dis cover more target
markets.” In the German market,
Kathi isn’t so well-known in the
federal states of the former West
Germany. “Of course, this situation
is some thing that we want
to change, which means increasing
our distribution and raising
our profile here,” explains Susen
Thiele.
IN 2015 the event bakery “Kathi’s
Backzauber” opened. In addition
to basic courses in baking, the
bakery also holds workshops on
the latest trends, such as cake
decoration with fondant and
healthy baking. In this respect, the
KATHI products always provided
the basis, but they are cleverly
modified.The online cake project
“Mein Lieblingskuchen” (My favourite
cake) is especially popular
with the customers. Customers
can put their favourite cake together
using a configurator on the
website. The cake is then baked by
hand in Halle before being delivered
to the appropriate address.
The company has also invested in
social media was invested: with
the motto “Entdecke die Kathi in
Dir” (Discover the Kathi in you)
news stories about the products
and baking videos are available
which encourage customers to
bake at home.
In addition to its “recipes for
success”, social commitment
has been an integral part of the
company’s work ever since it was
founded. Since 2010, KATHI has
been providing sponsorship to
kindergartens. “Our social awareness
isn’t just expressed by our
wide-ranging commitment to
society, but also by our strong
regional affinity, our assumption
of responsibility, and our respect
for and upholding the principles
of fair and honourable trading,”
explains Susen Thiele.
www.kathi.co.uk

POTENTIAL : MARKET OF THE FUTURE FOOD AND AGRICULTURE
6 7 POTENTIAL
ALL-ROUNDERS AND
BEARERS OF HOPE
ROQUETTE FROM KLÖTZE SETS
OUT INTO A PROMISING FUTURE
WITH ALGAE
Slow on the uptake: The algae ripen in
a 500-kilometre long tube system.

POTENTIAL : MARKET OF THE FUTURE FOOD AND AGRICULTURE
8 9 POTENTIAL
REQUESTED ...
The algae are
processed as
dried powder
JÖRG ULLMANN
Managing Director of
Roquette Klötze
During
harvesting,
the algae are
a thick liquid
slime
“It is important for
us to think outside
the box. Algae are the
solution to many of
our current problems,
from nutritional
problems caused by
overpopulation through
to climate change. Algae
are already indispensable
and are part of our
reality. Nevertheless,
their importance is set
to increase enormously
in the future.”
“When I was studying for my degree, I found the topic of
algae rather boring. But things couldn’t be more different
now,” says biologist Jörg Ullmann with a smile. Today, he is
Managing Director of one of the biggest algae farms in Europe,
and the seemingly miraculous organisms have become
an integral part of his life. In Klötze in the Altmark region,
the company Roquette cultivates micro-algae and sends
them all over the world. The business is now announcing
its expansion: a second plant with new technology is being
built in Neustadt-Glewe in Mecklenburg-Vorpommern.
They are already running pilot tests.
THE VERSATILE ORGANISMS
GROW IN A 500-KILOMETER,
GLASS-TUBE SYSTEM filled with
water in giant greenhouses.
“They get an optimum supply of
sunlight and impurities from the
outside can’t reach the plantation.
That guarantees the excellent
quality of our products.” The
label “Made in Germany” also
carries weight when it comes
to algae. In most algae farms,
the plants are cultivated in open
ponds, which makes them susceptible
to contamination,” explains
Jörg Ullmann. After a week,
when the Klötze algae is ready for
harvesting, it is separated from
the water in a centrifuge before
being dried. What is left is a powder
which is ready for consumption
or can be sent on for further
processing. Since the year 2000,
it has mainly been Chlorella algae
that has been grown in Klötze,
which is characterised by its rich
dark green colour. Up to 50 tons
of algae are produced in Klötze
and shipped across Europe and as
far as Asia and America.
BIOLOGIST ULLMANN sits in
front of a microscope drops some
algae from a glass onto a microscope
slide using a pipette. A little
while later, he views the plankton
in 400-fold magnification on a
monitor. Algae are amongst the
oldest living creatures on earth.
So far, some 40,000 different
species of algae have been identified
– although scientists estimate
that there may be up to
400,000 different species.
“At the moment, humanity still
only has a relatively basic level
of knowledge about algae, even
though it was algae that was
responsible for photosynthesis
some three billion years ago. Even
today, one in two of the oxygen
molecules in the air we breathe
comes from algae,” explains
Ullmann. The special thing about
microalgae is that they grow 10
to 30 times as fast as terrestrial
plants and are excellent suppliers
of protein and vitamin. That is a
not insignificant factor when it
comes to feeding a growing global
population. By using just two
percent of the surface of the sea
as a breeding ground for algae
it would be possible to feed ten
billion people. In the area of algae
breeding, economics and ecology
go hand in hand.
Jörg Ullmann spends less and less
time on RESEARCH these days.
The Managing Director runs the

POTENTIAL : MARKET OF THE FUTURE FOOD AND AGRICULTURE
10 11
POTENTIAL
40.000 algae species are known –
but there are probably 400.000.
Quality control under the microscope.
facility in Klötze, which is owned
by the French Roquette Group,
together with 16 employees and
two research students. “We have
a lot of freedom in the Group,
which enables us to respond
very quickly and flexibly. At the
same time, it is also good to
have a large-scale and financially
strong partner in the background.
Especially when it comes to the
research expenses,” explains Ullmann.
In addition to the production
of algae, research is taking
place into more optimum conditions
of cultivation and further
areas of use in Klötze all the time.
In this way, in recent years, the
power consumption of the facility
has been reduced by a third and
its water consumption has been
halved.
THE AREAS OF APPLICATION of
algae are varied and their future
potential is considerable. Nowadays,
around 70 percent of all
processed foods contain algae as
an ingredient.
IN ADDITION TO DIETARY SUP-
PLEMENTS and lifestyle products,
algae can even be used as a
substitute for butter and eggs. At
a time of rising butter prices and
eggs that are contaminated with
fipronil, algae are an interesting
ingredient for the baking industry,
especially because of their
very long shelf life. Algae are also
becoming increasingly important
as additives in animal feed with
the objective of reducing the use
of antibiotics. In addition to this,
scientists are researching fuels
made from algae, which would
give the range of application
of aquatic plants a brand-new
dimension.
AT PRESENT, HOWEVER, THE
MICRO-ALGAE from the Altmark
region are mainly used in foodstuffs.
They are, for example, part
of the well-known soft drink by
the name of "Helga", which was
presented with an award at the
world's biggest trade fair for food,
the Anuga in Cologne. They are
also used in smoothies, health
food bars, tablets and cosmetics,
as in addition to an interesting
range of nutrients (e. g. Vitamin
B12), they also have many positive
health-related attributes.
As an enthusiastic amateur cook,
Jörg Ullmann also likes to experiment
with his algae in the
kitchen. “From the gastronomic
perspective, they’ve got quite
a lot to offer. It isn’t just their
colour, it’s also their flavour and
their healthy ingredients that fascinate
me. It isn’t for nothing that
algae are a daily staple in Asian
cuisine, whether they are cooked,
fried or pickled, dried for use as a
condiment, or even as a snack,”
explains Ullmann, who wrote an
algae cookbook together with his
wife last year.
Algae also play a role in another
of Jörg Ullmann’s heartfelt
concerns. In this respect, he is
involved with the Fundacion Atlantida,
an aid organisation which
has fed algae spirulina to children
in Colombia who suffer from malnutrition
with great success. With
his experience, Ullmann advises
the organisation on the cultivation
of algae under the simple
local conditions.
FOR JÖRG ULLMANN, algae are
part of his life. Algae green is
even the colour of his training
shoes. Green is the colour of
hope. At Roquette in Klötze, there
seems to be a promising future in
everything green.
www.algomed.de
BIOSOLAR CENTRE CENTRAL GERMANY
THE DEPARTMENT OF ALGAE BIOTECHNOLOGY at Anhalt University of Applied Sciences and
the company GICON GmbH have been jointly operating the Biosolar Centre Central Germany
in Köthen since 2011. The centre develops and markets internationally competitive solutions
in the area of biosolar technology. Biosolar technologies generate micro-algae biomass on the
basis of photo-bioreactors, which are largely climate-neutral and not in competition with the
use of agricultural land. | www.hs-anhalt.com

FUTURE : MARKET OF THE FUTURE FOOD AND AGRICULTURE
12 13
MARKET OF THE FUTURE FOOD AND AGRICULTURE : START-UP
NUTRITION AND SNACKING
RESEARCHERS IN SAXONY-ANHALT ARE
GETTING TO THE BOTTOM OF THINGS
AMBASSADORS OF PURE FLAVOUR
IN SAXONY-ANHALT, ENTREPRENEURS
ARE MAKING A NATURAL START
NUTRICARD | www.nutriCARD.de
Every year, some 190,000 Germans die prematurely because they didn’t eat enough healthy
food. The costs to the healthcare system are enormous. A joint project between the Universities
of Jena, Leipzig and Halle-Wittenberg is working on new solutions.
It isn’t a raised index finger that influences the purchase decision of the consumer, but the price,
design, taste and brand. For this reason, at the Competence Cluster for Nutrition and Cardiovascular
Health (nutriCARD) in cooperation with regional manufacturers, classic foods are being optimised
in terms of their health-related attributes. Their flavour, however, remains the same. The office for
innovations on the Weinberg Campus in Halle (Saale) serves as an interface between the worlds of
research and industry as well as a contact point for interested companies.
STEHWIEN CONFECTIONERY SHOP | www.naehrstange.de
Snacking doesn’t have to be sinful. A shop in Tangermünde isn’t just following the trend of
healthy confectionery and responsible enjoyment. It is also developing ever superior food on
the basis of its own convictions.
Chocolate with coconut blossom instead of sugar, in compostable wrapping, everything vegan,
organic, gluten- and lactose-free. For its new range of products on behalf of a Munich-based
company, the confectionery shop Stehwien is leaving nothing to chance. Sweets shouldn’t just taste
good today. They should burden neither the environment nor one’s personal nutritional balance. It
is all about enjoyment with a clear conscience. So far, the company has been best known in its local
region for the traditional Tangermünder chocolate bar.
INSTITUTE FOR BIOANALYTICAL SCIENCES | www.bioanalytik-anhalt.de
A good third of the total acreage of Saxony-Anhalt is made up of wheat fields. The corn-wheat
crop rotation is becoming unprofitable, however. The reason is the dreaded species of fungus
known as Fusarium. A natural enemy may be able to help.
Fusarium causes wheat crops to fail and produces carcinogenic mycotoxins. The species of fungus
uses corn as its intermediate host, on the basis of which it survives the winter in the fields. It is
mostly resistant to chemical pesticides. At the Institute for Bioanalytical Sciences (IBAS) in Anhalt
University of Applied Sciences, researchers are working on a solution. Here, a selection of local
strains of a natural enemy has been cultivated: the beneficial fungus known as Trichoderma. The
strains that have effectively controlled fusarium in the greenhouse are now being put to the test
on the fields.
PÄX Food AG
Al dente: dried fruit is healthy and
can be used in many ways.
Those who value light cuisine frequently have a
hard time shopping. This was also the experience
of Kirstin Knufmann. It was when working as a
photographer of celebrities in the USA that she first
began to enjoy the flavour of raw food and vegan
nutrition. Nowadays she sells the things that she
likes to eat herself.
Eating every day means taking responsibility every
day. Kirstin Knufmann is convinced of the benefits
of raw food because she wants to eat healthily and
protect the environment at the same time. To spread
the word about her raw vegan diet, she decided
to become an ambassador. She develops delicious
recipes, writes cookbooks and lectures on the subject.
The brand "PureRaw" of her company Knufmann AG
stands for natural products made from algae, cocoa
and nuts. She personally selects the drinks mixes,
snacks and more, and sometimes develops them
further – pure and raw. | www.pureraw.de
Crispy fruit and vegetables – which is healthy,
tempting and only possible at harvest time. No process
had succeeded in making fruit last longer while
preserving its flavour, vitamins and crispness all at
the same time. Then came the experiments by the
Magdeburg company PÄX.
PÄX stands for a patented process which has been
developed with the Fraunhofer Institute for Process
Engineering and Packaging: dried fruit which expands
in a vacuum and turns into a crispy snack without any
additives. They retain almost all their vitamins, their
fibre and their natural flavour. The unique products of
PÄX Food AG have been available on the market since
2013. These days, everything from pineapple and apple
rings to peppers and tomatoes, through to onions and
courgettes are available. The ABC of vitamins can be
snacked on, cooked, baked or simply used for decorative
purpose. The ingredients are also popular in
muesli. | www.paexfood.de
Knufmann GmbH
Raw and vegan: natural products are
becoming more and more popular.

BREAKTHROUGH : MARKET OF THE FUTURE FOOD AND AGRICULTURE
14 15
MARKET OF THE FUTURE FOOD AND AGRICULTURE : KEY FIGURES
IT COMES DOWN TO THE COVER
FRESH IDEAS THRIVE IN SAXONY-ANHALT
IPK Gatersleben
Plant research with tradition and future: the
Leibniz Institute for Plant Genetics and Crop
Science (IPK) Gatersleben
A sachet or two of sugar in the coffee, along with
a couple of plastic cups of milk? The result: a small
pile of rubbish by the side of the saucer. Rubbish
which adds up with every cup of coffee. A researcher
in Halle has found a solution: milk capsules in a
sugar shell.
What influence does genetic material have on
the properties of plants? Drawing comparisons
in the field is difficult. No two days are the same.
The weather and other outside influences are too
changeable and too unpredictable. The question is:
how can you get a field inside?
In a new hall for the cultivation of plants in Gatersleben,
scientists from the Leibniz Institute for Plant
Genetics and Crop Plant Research (IPK) can decide the
weather conditions themselves. The light, temperature
and humidity levels are all precisely adjusted. Which
genotype benefits from which performance, and
which one is particularly resistant? To make a correct
comparison, several days of unchanging conditions
are necessary. Containers allow for the phenotyping
of plant stocks; in the rhizotron system, the roots of
the individual plants are examined – day in, day out. |
www.ipk-gatersleben.de
DRINKABLE PACKAGING
SUCCESS IN
NUMBERS:
DID YOU
KOW?
Klein Wanzleben is
one of the oldest
locations of sugar
production in
Germany.
In Saxony Anhalt
there is soil of the
highest quality.
Around 24,000 workers
in Saxony-Anhalt are employed in the
agricultural and forestry sectors.
One of the
largest microalgae
farms in
Europe is located
in Klötze.
The most cultivated crop is wheat.
In 1981, Röstfein
There are more than
21,000
employees in the
food industry.
developed
the fluidised bed process: this invention allows for
coffee roasting which is particularly economical.
The idea came to nutritional scientist Martha Wellner
on board an aeroplane. The subject of her doctoral
thesis at Martin Luther University Halle Wittenberg was
also a good fit: “The Encapsulation of Liquids”. At the
Centre for Engineering Sciences, a crystalline shell has
been developed. It is stable but also dissolves easily in
hot liquid. The laboratory has already created several
varieties: milk or condensed milk with sugar or sugar
substitute. The next step is going to be a product without
sweeter. A patent is pending. |
www.uni-halle.de
Milk without waste: sustainable
coffee consumption
The food industry generates a revenue of more than
billion Euro a year – this is almost a fifth of the
entire manufacturing sector.

PODIUM : MARKET OF THE FUTURE FOOD AND AGRICULTURE
CONTACTS:
EXPERTISE IN RESEARCH AND NETWORKS
16 17
THE PLATFORM FROM
THE MOUNTAINS
RELATION
A NETWORK OF CREATIVE PROFESSIONALS WANTS
UNIVERSITIES
AND NON-
UNIVERSITY
RESEARCH
ORGANISATIONS
Otto von Guericke University (OvGU), Faculty of Process and
Systems Engineering, Institute for Systems and Environmental
Technology, Faculty of Mechanical Engineering
Martin Luther University Halle-Wittenberg (MLU),
Institute of Agricultural and Food Sciences, Faculty of
Natural Sciences I and III
www.vst.ovgu.de,
www.fmb.ovgu.de
www.landw.uni-halle.de
TO MAKE THE REGIONAL BRAND “TYPISCH HARZ”
(TYPICAL HARZ) INTO A SPRINGBOARD
Anhalt University of Applied Sciences, specialist area of Applied
Biosciences and Process Technology – Food Process Engineering
www.hs-anhalt.com
Magdeburg-Stendal University of Applied Sciences
www.hs-magdeburg.de
Leibniz Institute for Plant Biotechnology (IPB)
www.ipb-halle.de/en/
Leibniz Institute for Plant Genetics and Crop Science (IPK),
Gatersleben
www.ipk-gatersleben.de
Leibniz Institute for Agricultural Development in Transition
Economies (IAMO)
www.iamo.de/en/
TRANSFER
AND RESEARCH
CENTRES
HGF Centre for Environmental Research Leipzig-Halle
AIP – Agrochemical Institute Piesteritz e. V.
www.ufz.de
www.aip.uni-halle.de
Biocentre Halle
www.biozentrum.uni-halle.de
European Wheat Cultivation Centre Bayer
CropSience Gatersleben
www.startupbiotech.de/
bayCrop.html
Leibniz ScienceCampus “Plant-based Bio-economy”
leibniz-gemeinschaft.de/forschung/
leibniz-wissenschaftscampi/
pflanzenbasierte-biooekonomie
ppm Pilot Centre for Vegetable Technology Magdeburg e. V.,
Pilot Systems Centre for Plant Technology and Protein Synthesis
www.ppm-magdeburg.de/en/
BGI Biotechpark Gatersleben Infrastrukturgesellschaft mbH
www.bgi-gatersleben.de
ex-situ Gene bank for crop plants of the IPK Gatersleben
www.ipk-gatersleben.de/en/
genebank
German Plant Phenotyping Network, location Gatersleben
www.dppn.de
German Centre for Integrative Biodiversity Research
Leipzig-Halle-Jena
www.idiv.de
KAT – Center of Life Sciences, Köthen
www.hs-anhalt.de/forschung/
kompetenznetzwerk/kompetenz
zentrum-life-sciences.html
Biosolar Centre Köthen
www.bwp.hs-anhalt.de/forschung/
arbeitsgruppen/biochemiealgenbiotechnologie.html
CLUSTERS AND
NETWORKS
Nutrition network Saxony-Anhalt
www.gutes-aus-sachsen-anhalt.de
Typical Harz: behind the brand
there is a wide network.

RELATION
18 19 HIT EXPORT
ROTKÄPPCHEN HEADS OUT
AND INTO THE WORLD
Regionality as selling point
Shared values bring people together. Excellent
products do as well. Behind the “Typical
Harz” brand, there is a wide-ranging network
of makers. The healthy DNA is now combining
with the innovative ideas put forward
by creative partners. This has created a path
towards a new generation of marketing.
PRODUKTE PRODUCTS such as “Schierker Feuerstein”
schnapps and “Harzer Fichteln” sausages are
as much a part of the Harz region as its mountains.
And these are just two of more than 300 products
that make up the regional brand “Typical Harz”: a
brand that has stood for the pride of the region for
a long time. In 2010, its profile received a makeover.
These days, “Typical Harz” stands for excellent food
products and high-quality craft products. Raw materials
and high quality finishing are also at home in
the Harz. The products which are awarded is decided
by a jury which also includes regional producers.
Compliance with the strict criteria is regularly monitored.
In addition to this, all 55 of the award-winning
producers are committed to actively participating in
the brand communication.
FACTS
The “Cross Innovation” programme
supports networks of businesses from
the creative industries, creative handicrafts
and other sectors.
Its goal is to develop innovative and
new products and services. A competition
of ideas decides who receives
financial support.
“THE DESTINATION OF THE HARZ IS WHAT WE ALL
SHARE,” explains Andreas Lehmberg. The Deputy
Managing Director of the Harz Tourist Board (HTV) is
one of the initiators of the project. Two agricultural
marketing companies and tourism experts are also
on board. The fact that a regional brand has become
interwoven with the world of tourism has opened
completely new possibilities. “We have a great instrument
for internal marketing. That’s because with
each new accolade, we get more regional attention
and strengthen our sense of identity.” At the same
time, “Typical Harz” also represents the character of
the region to the rest of the world. “Visitors will find
the well-known brands in the local shops take them
home with them as ambassadors.”
AND YET PLENTY MORE POTENTIAL LIES DORMANT.
“We have great products. What we need are even
more great ideas,” says Lehmberg. That’s the keyword
for Antje Schmidt, owner of the agency for ideas
and innovation “die initialzünder” (the first spark).
Antje likes to work with the creative technique of
“Cross innovation”, which means the crossing of
areas that at first glance have nothing in common
– with the goal of developing brand new products
and marketing strategies. Together with a graphic
designer, a PR expert for tourism and two manufacturers
from the Harz region, she has applied for state
funding from the “Cross Innovation” programme,
which is unique in Germany. The first ideas for the
“Typical Harz” brand have already been created, but
Antje Schmidt is only prepared to reveal this much:
“We still need another partner from another sector –
and we will start our publicity to find them soon.”
www.harzinfo.de/typisch-harz
Grants of up to 90 percent are available
for the personnel and material
expenses of the networks. More information:
www.ib-sachsen-anhalt.de
The bottles with the red caps are classics.
Rotkäppchen sparkling wine from Freyburg
(Unstrut) has been on the market since 1894, and
the popularity of the sparkling drink is growing
all the time. Rotkäppchen is now one of the most
popular brands in Germany. In the “Best Brands
2017” Rotkäppchen came in at fourth place
behind Coca-Cola, Nivea and Bose.
For the company Rotkäppchen-Mumm Sektkellereien
GmbH, the sparkling wine with the dark
red cap amounts to both a workhorse and a flagship
at the same time. The product range of the company,
however, is much more varied. With sales of
more than 270 million bottles of sparkling wine,
spirits, wine and wine-based beverages and turnover
of 986 million Euros, in 2016, Rotkäppchen-Mumm
looked back on the most successful year in the company’s
history. More than 125 million bottles of the
Rotkäppchen sparkling wine were sold alone. With a
market share of 55 percent, Rotkäppchen-Mumm is
the clear market leader with its brands in the sparkling
wine sector in Germany. Yet the company is
increasingly looking to foreign markets which also
promise good rates of growth. “The development
towards the further internationalisation of Rotkäppchen-Mumm
and the continuous investment in our
strong brands and locations are key building blocks
Unmistakable: the red cap as
namesake
in our company’s success,” explains Christof Queisser,
Executive Chairman.
Rotkäppchen-Mumm took a big step forwards in
its strategically important internationalisation in
early 2017 with the takeover of the Ruggeri Prosecco
factory in Italy. The award-winning DOCG brand of
Prosecco brand now complements the premium
segment of Rotkäppchen-Mumm. This has resulted
in promising opportunities for the company, as Ruggeri
is available in 30 countries worldwide. With the
premium brand Ruggeri now in its portfolio, there
are set to be new opportunities and possibilities in
terms of both international sales and the development
of expertise: “The high standards at our new
location in Italy are, of course, extremely exciting
and instructive for all of us. We can all only benefit
from the superb knowledge of the makers of Ruggeri,”
explains Christof Queisser confidently.
The range and the markets of Rotkäppchen-Mumm
are growing, so it isn’t surprising that the management
is looking to the future with a sense of optimism.
“All of us, including our employees and our national
and international locations, are well-prepared
for the future. We can see the challenges presented
by increasing digitisation and the innovation speed
of the economy and society that stand before us –
and are well prepared for them,” explains Queisser.
en.rotkaeppchen.de

WAYS AND MEANS
20 21 WINNERS
INVESTMENTS
IN INNOVATIONS
INNOVATIVE SUCCESS STORIES
AURA 2016
THE “MITTELELBE” GMBH DAIRY WORKS
TOPIC: entrepreneurial impact
The strong agricultural and food industry in
Saxony-Anhalt provides us with our “daily
bread”, but faces great challenges at the
same time. The industry needs to work
on a cost-effective basis to survive in the market
while fulfilling social requirements such as animal
welfare and environmental protection at the same
time. Yet it is not alone.
How can small businesses rise to these
considerable challenges?
INES HERM: Saxony-Anhalt supports its farmers
with a variety of funding programmes so that they
can survive on the market. These programmes are
specially adapted to the requirements of very small,
small, and medium-sized agricultural businesses.
How are these businesses supported?
INES HERM: The Support Programme for Agricultural
Investments subsidises projects that improve
animal welfare or protect the environment, nature
and our climate. Milk vending machines, for example,
make it easier to market products at the regional
level. We also support businesses which rear
pigs and which are changing over to group rearing.
With our Support Programme for Market Structure,
by contrast, we support companies in the areas of
processing and marketing which want to embark on
new paths.
INES HERM
Agricultural Policy Consultant
Ministry for the Environment,
Agriculture and Energy Saxony-Anhalt
What funding opportunities are available
for innovative solutions?
INES HERM: With the European Innovation Partnership
for “Agricultural Productivity and Sustainability”
(EIP Agri), we support innovation in the areas of agriculture,
forestry and food. The goal is for stakeholders
from the areas of agriculture and science to work
together and seek out practical, innovative solutions
to problems. In this respect, for example, solar-powered
irrigation systems have been developed which
operate on a fully automatic and location-adapted
basis. At the same time, they digitally document the
flows of water and materials.
Is the agricultural sector attractive
to young people?
INES HERM: Many companies find themselves on
the threshold of a generational change. We support
young people starting to work in the area of agriculture
and support people starting up new businesses
who are up to 40 years of age. They can receive up to
EUR 70,000 over 5 years, provided that their business
plan takes sustainability factors into account.
The farm exchange of the Saxony-Anhalt Landgesellschaft
(Rural Development Agency) helps with
the search for land. In addition to this, the courses
in agriculture at the technical colleges are currently
being updated and environmental content is being
integrated in all of the areas of learning.
www.mule.sachsen-anhalt.de
www.eip-agri.eu
THE BESTFORM AWARD ADVANCEMENT PRIZE 2013
LUKAS KELLER AND CHRIS WALTER
TOPIC: Albert the paste extruder
With the “Mittelelbe” dairy, a business from the food industry has been awarded
this prize for the first time. With its milk powder, baby food, protein drinks,
sports drinks and sweetened drinks, this dairy is one of the biggest industrial
producers. Organic and fruit powder, cocoa and instant sugar are also exported
from the Stendal-based business. Its recipe for success includes its continuous
research and exemplary promotion of young talent. | www.elb-milch.de
A 3D printer that turns creative ideas into reality. Students of industrial
design at Burg Giebichenstein University of Art and Design in Halle have
developed an extruder unit which allows any conventional 3D printer to
work with paste-like media. This means that materials such as silicone,
ceramics or even food can be easily moulded from now on. A liberation for
the universal joy of experimenting. | www.chriswalter.org
GASTRONOMIC STAR (KULINARISCHER STERN)
BRAUSEREI GOMMERN
TOPIC: “Hopfen-Holunder” soft drink
The champagne corks could be heard popping at the “Gastronomic Saxony-
Anhalt” competition. For the first time, the federal state awarded prizes to
food from 13 different product categories. The brewer and maltster Christian
Königs was awarded a culinary star for “alcohol-free drinks”. Its fruity soft
drink, “Hopfen-Holunder” (Hops-Elderberry) is the leader of a wide range of
bubbly ideas. At his "BrauSerei Gommern" brewery, Christian fills each bottle
by hand. | www.brauserei-gommern.de

ENCORE
ATTRACTIVE:
Saxony-Anhalt’s moderate
cost structure ensures competitive
advantages for every
investor: At approx. 13 Euros
the average price per square
metre for a fully developed
industrial zone is substantially
below the German average.
The rate of funding that is
available to support wage
costs amounts to up to 10%
of the specified wage costs.
OPTIMAL:
Saxony-Anhalt has the highest
funding rates in Germany. Small
companies are funded up to
30%, medium-sized ones up to
20% and large ones up to 10%.
FAST:
The IMG acts as a one-stop
agency; fast decision-making
channels and realisation periods
will facilitate your market entry
in Saxony-Anhalt.
2,000 KM 1,000 KM 500 KM
SAXONY-ANHALT
GERMANY
YOUR CONTACT:
PUBLISHER:
Investment and Marketing Corporation
Saxony-Anhalt
Am Alten Theater 6
39104 Magdeburg (Germany)
Tel. +49 391 56899 - 0
www.invest-in-saxony-anhalt.com
welcome@img-sachsen-anhalt.de
Ministry of Sciences and Economic Affairs
of the federal state of Saxony-Anhalt
Hasselbachstraße 4
39104 Magdeburg (Germany)
Tel. +49 391 5674316
www.mw.sachsen-anhalt.de
presse@mw.sachsen-anhalt.de
Our support in the search for a site, in funding and financing, in dealing with public authorities, and project
realisation is free of charge for you, and is treated with absolute confidentiality. Allow yourself to be assisted by
IMG Saxony-Anhalt, one of the best regional economic development agencies in Western Europe, which was
once again the recipient of the “Top Investment Promotion Agency Award” of Conway Data Inc. in 2016.
Concept, design, graphics: genese werbeagentur gmbh, Magdeburg /// Text: Wortschatz copy writing service, Genthin /// Press date: November 10, 2017 /// First edition; Subject to revision ///
Printing and further processing: Stelzig-Druck printing service, Magdeburg /// Picture credits: KOSMOS Verlag, 2016 (Eising Studio, München); Kathi GmbH; Harald Krieg; PÄX Food AG; Roxana
Lange/IPK; Michael Deutsch/Uni Halle; Harzer Tourismusverband/M. Gloger; Rotkäppchen-Mumm Sektkellereien GmbH, IMG/Ralf Lehmann /// The use of this publication for the purposes of
commercial sale, particularly the sale of addresses to third parties, or for reprinting – whether in whole or part – is prohibited.