issue_3_2018

foodeurope 

INGREDIENTS PROCESSING & PACKAGING ANALYSIS 

THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE 

www.foodmagazine.eu.com 

ISSUE 3 2018 

SHOW 

PREVIEWS 

FEATURING: NON-ALCOHOLIC BEVERAGES CONGRESS 

PACKEXPO, FACHPACK, SUPPLYSIDE WEST & 

GULFOOD MANUFACTURING

foreword 

03 

foreword 

Front cover picture 

courtesy of GEA 

Welcome to issue three of foodeurope 

2018. 

As ever, we have many insightful articles 

from our expert contributors. 

For example, in ingredients Symrise explains 

the benefits bestowed by cranberries which 

are said to provide cell protection and help 

prevent urinary tract infections. SternMaid 

discusses the vegan protein powder range it 

creates with PURYA; Alland & Robert 

explains the very different uses of acacia gum throughout the ages, and 

UBM looks at the growing trend for using plants as functional foods. 

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 

In processing and packaging, GEA describes its OxyCheck optical 

monitoring system on a thermoformer. The advantages of the 

measurement system, which works non-invasively and leaves no pack 

unchecked, are evident along the entire line. Lyco Manufacturing Inc. 

describes making the change from batch to continuous cooking and 

cooling of pasta; LEWA GmbH discusses how to prevent 

recontamination in powdered milk production for baby food; and BHS- 

Sonthofen GmbH explains how to replace extraction columns with 

rotary pressure filters. 

In analysis and control, Zion Market Research explains the pros and 

cons of using artificial sweeteners; AVT describes its new solutions for 

streamlining quality process workflows, which stem from integration 

with sister company offerings within the Danaher Product Identification 

Platform (PID); and an article by Corinna Kaufman of WholeFoods 

Magazine explains the science behind inflammation. 

In addition, we have no less than five show previews: Annual Innovation 

in Non-Alcoholic Beverages Congress; Pack Expo; FachPack 2018; 

SupplySide West; and Gulfood Manufacturing. 

I hope you enjoy reading this edition of foodeurope. Our next issue 

will focus on two other important shows: Hi Europe & Ni, and 

ISM/ProSweets. 

Juliet Hoskins 

Editor 

Designer: Zoe Sibley 

e-Mail: zoe.sibley@btinternet.com 

Printer: Gráficas Díaz Tuduri, S.L. 

Tel: +34 94 4217453 

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 three | 2018

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contents 

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33 

Industry News 

A round-up of industry news 

Show preview: Annual Innovation in Non-Alcoholic Beverages Congress 

The 7th Annual Innovation in Non-Alcoholic Beverages Congress is coming back in September to facilitate thought 

provoking innovative discussions. We’ve listened to the hot topics which the industry needs answers for to create a 

truly worthwhile event! 

http://www.arena-international.com/innovation-in-non-alcoholic-beverages/ 

Ingredients 

All about the berries 

Cranberries have been known to be beneficial for one’s health for centuries. They are said to provide cell protection 

as antioxidants and to help preventing urinary tract and bladder infections. Diana Food produces high-quality 

standardised cranberry extracts and powders that retain the fruit active molecules. But what is the story behind 

these products? 

Symrise AG 

Sought and found: contract production of quality organic protein powder 

Since 2017, SternMaid has produced the vegan protein powder range for PURYA. Together, the two companies have 

further optimised the production process, quality and packaging of these high-class organic products. For many 

companies it is no easy decision to outsource production, because it involves handing over responsibility and sharing 

know-how. 

Sternmaid 

Discovering the weird and wonderful uses of acacia gum 

Acacia gum (otherwise known as gum arabic or E414) is a 100% natural product extracted through a tapping process 

from acacia trees, predominantly in the South Sahel in Africa. It is completely allergen- and GMO-free, and is used in 

thousands of products across a number of different industries such as the food, pharmaceutical and cosmetics 

industries. 

Alland & Robert 

The latest in plant power: Trends and challenges in an evolving category 

Functional foods have come a long way since the days when their sole purpose was to rebalance diets and provide 

essential nutrients. While today’s consumers are still looking for nutritional functionality, they also want food that is 

healthy, convenient, natural, and has a clean label. At the same time, consumers have the higher expectations than 

ever in terms of trust and transparency. The answer to all of this? Plants! 

UBM 

Show preview: Anticipation builds for the largest packaging event of 2018: Pack Expo 

This year 50,000 packaging professionals will convene at the four-day event produced by PMMI, The Association for 

Packaging and Processing Technologies, to network and connect with 2,500 exhibiting companies. The 1.2 million-plus 

net-square-feet show floor will feature cutting-edge technology, innovative solutions and opportunities for attendees 

to participate in free educational sessions. 

packexpointernational.com 

Processing & Packaging 

Quality and safety are the priority 

In order to be able to guarantee that the MAP packs the company produces are absolutely safe, Tyrolean food 

manufacturer Hörtnagl decided to test GEA’s OxyCheck optical monitoring system on a thermoformer. The 

advantages of the measurement system, which works non-invasively and leaves no pack unchecked, are evident along 

the entire line. 

GEA 


06 

contents 

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42 

Processing & Packaging 

Making the switch from batch to continuous cooking and cooling of pasta 

Food processors are seeing the benefits of changing from batch to continuous cooking and cooling of pasta. Mixum, 

AB, the leading producer of cooked pasta in Sweden, recently made the switch from batch to continuous processing 

with a significant improvement in the quality of its pasta and an 85% reduction in its cleanup changeover times. 

Lyco Manufacturing, Inc 

Prevention of recontamination in powdered milk production for baby food 

Manufacturers of milk-based food for babies and small children have to uphold the highest purity standards in their 

products, as well as consistent quality and optimal process safety in the plant. There is significant risk of hygienically 

unsuitable system components recontaminating the end product. 

LEWA GmbH 

Replacing extraction columns with rotary pressure filters 

Instant products provide consumers with natural flavours in a concentrated, long-lasting format. The final granulate is 

the result of a multi-stage procedure that starts with an extraction. Hot water or steam is used to leach aromas from 

a solid. Traditionally, this process step involves the use of extraction columns. BHS has optimised extraction 

processes at various customers by introducing rotary pressure filters. 

BHS-Sonthofen GmbH 

45 Show preview: FachPack 2018 

Tomorrow begins when you create it. Secure, sustainable and distinctive: Packaging has to meet exacting 

requirements that vary from sector to sector. This year, you will find the answers to these wide-ranging requirements 

at Exhibition Centre Nuremberg, on a display area that is larger than ever. 

www.fachpack.de/en 

49 Analysis & Control 

Are artificial sweeteners good for health? 

Artificial sweeteners have been used for many years in a wide range food products and beverages that we use in our 

day-to-day life. Many people have found products containing artificial-sweeteners safer for health in comparison to 

those with sugar. 

Zion Market Research 

53 Show preview: SupplySide West 

SupplySide West brings together more than 16,000 ingredient buyers and suppliers from the dietary supplement, 

beverage, functional food, personal care and sports nutrition industries. 

https://west.supplysideshow.com/en/home.html 

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56 

AVT to Showcase Connected Workflow Automation Solutions with Sister Companies Esko and X-Rite 

At Labelexpo Americas in Chicago, AVT, the world leader in print inspection, print process control, and quality 

assurance, will showcase new solutions for streamlining quality process workflows, which stem from integration with 

sister company offerings within the Danaher Product Identification Platform (PID). 

AVT 

Understanding inflammation 

Inflammation is defined as a defence mechanism in the body when the immune system recognises damaged cells, 

pathogens and irritants. Inflammation is a necessary process everyone has to deal with at one point, but chronic 

inflammation can lead to disease and more serious conditions. Acute inflammation has symptoms that include pain, 

redness, immobility, swelling and heat. 

Source: WholeFoods Magazine 

60 Show preview: Unlocking complete integrated end-to-end solutions for the entire F&B processing value chain: 

Gulfood Manufacturing 

The new and improved 2018 edition of Gulfood Manufacturing is all set to unveil a much wider exhibition profile than 

ever before. It will showcase solutions for the complete spectrum of food & beverage manufacturing, starting from 

the initial formulation of ingredients, to processing, packaging and automation, all the way through to supply chain 

and logistics when finished products reach end-consumers. 

www.gulfoodmanufacturing.com 

62 

Company News 


08 industry news 

Open consultation: Ending the sale of 

energy drinks to children 

The UK Government has launced a consultation seeking 

views on a proposed ban on selling energy drinks to 

children. 

It also asks for views on: 

■ what products should be included in any restrictions 

■ what age limit a ban should apply to 

■ whether sales of energy drinks from vending machines 

should be restricted 

■ whether there are any changes that would be more 

appropriate than a ban on sales to children or that 

could be applied as well as a ban 

We are hearing strong calls from parents, health 

professionals, teachers and some industry 

bodies and retailers for an end to sales of 

high-caffeine energy drinks to children. 

Energy drinks are soft drinks that contain 

higher levels of caffeine than other soft 

drinks, and may also contain a lot of 

sugar. Evidence suggests that 

excessive consumption 

of energy drinks by 

children is linked to 

negative health 

outcomes such as 

headaches, sleeping 

problems, irritation and 

tiredness. 

Many larger retailers and supermarkets have 

voluntarily stopped selling energy drinks to under-16s. 

The consultation closes on 21 November 2018. 

Participate in the consultation at: 

https://consultations.dh.gov.uk/obesity/sale-of-energydrinks-to-children/ 

■ 

Global bakery release agents market to 

touch US$597.3mn 

According to a new 

market report published 

by Transparency Market 

Research titled ‘Bakery 

Release Agents 

Market – Global 

Industry Analysis, Size, 

Share, Growth, Trends, 

and Forecast, 2018– 

2026’, the global 

bakery release agents 

market is expected to reach a value of 

US$597.3mn by 2026. In terms of value, the market is 

estimated to expand at a CAGR of 5.2% during the 

forecast period from 2018 to 2026. In terms of volume, 

the market stood at around 630.4 thousand tons in 2017. 

The North American bakery release agents market is 

projected to have the highest growth during the forecast 

period. The market witnessed considerable growth due to 

increased demand for bakery products by manufacturers, 

supported by the population demand. 

The bakery release agents market is growing primarily 

due to the increased consumption of bakery products 

supported by the ever increasing population in developing 

countries. Out of the global network of release agents, 

the US stands at first position in terms of demand for 

these products. The demand for bakery release agents in 

the US and other countries are influenced by the rise in 

consumption of bread. Bread being the highest consumed 

bakery product, has the largest application of bakery 

release agents. On the other hand, one of the main 

challenging factors affecting this industry is the cost of 

ingredients such as vegetable oils. However, the bakery 

release agents market is expected to overcome this 

challenge by the use of cost-effective organic 

ingredients. ■ 

Global Whey Protein Ingredients Market is set grow at a CAGR of 9.4% and to reach 

revenue of US$10.69 billion by 2023 

In a new report ‘Whey Protein Ingredients Market: By Form (Whey Protein Isolate, 

Whey Protein Concentrate, Whey Protein Hydrolysate); By Application (Food & 

Beverages, Nutritional Supplements); By Geography (North America, Europe, APAC, 

RoW) – Forecast (2018–2023)’ published by IndustryARC, the market demand for rich 

food and increased consumption of specialised products such as infant formula has 

been driving the whey protein market globally. 

Europe dominates the whey protein market in terms of serving wide varieties of 

related food products in 2018, followed by North America. The UK is the leading 

region in Europe, due to the rising demand of high-protein products. The US 

dominates the market in the North American region, whereas increasing disposable 

income in developing countries such as China is estimated to enhance the growth rate in the Asia-Pacific whey protein 

ingredients market. The Asia-Pacific region is the fastest growing, with a CAGR of 11.68% through 2023. ■ 


industry news 

09 

Forecast for the functional food market 

The functional food ingredients 

market is estimated to be 

valued at US$68.60 billion in 

2018 and is projected to reach 

US$94.21 billion by 2023, at a 

CAGR of 6.6%. Functional 

food ingredients play an 

important role in 

demonstrating specific 

physiological benefits, apart 

from the main nutritional 

benefits that are derived from 

food & beverages. The use of 

functional food ingredients in the 

manufacturing of functional food & beverage products is expected to 

provide nutritive health benefits, prevent/resist chronic diseases, or 

act as energy boosters. Functional food ingredients are used to 

enhance certain physiological functions such as improve 

gastrointestinal health, reduce cholesterol levels, prevent dental 

caries, and improve bone & gut health to prevent or cure various 

diseases. Regular consumption of functional food ingredients reduces 

the risk of several chronic diseases such as cardiovascular diseases, 

cancer, diabetes, high blood pressure, rickets, and osteoporosis. The 

growth in the functional food ingredients market is attributed to 

growing health awareness among consumers, leading to an increase 

in the adoption of healthier diets. Food safety concerns and 

adherence to stringent international quality standards & regulations 

restrain the growth of the functional food ingredients market. 

‘Prebiotics projected to be the fastest-growing segment, by type, for 

functional food ingredients from 2018 to 2023.’ 

The prebiotics segment is projected to grow at the highest CAGR 

during the forecast period. Prebiotic ingredients improve the activity 

of good bacteria that are already present in the human or animal 

intestine. There are various prebiotic food products that claim to help 

manage weight, sharpen mental faculties, and improve infant health. 

‘North America is set to lead the functional food ingredients market 

with the largest share in 2018.’ 

The North American market is estimated to be the largest in 2018. 

The market in the region is driven by increasing potential for the 

consumption of functional food ingredients and is expected to play an 

important role in the global market. This dominance is driven by the 

prevalence of chronic diseases due to hectic lifestyles and increasing 

awareness among consumers regarding the health benefits of 

functional foods. The functional food ingredient manufacturers focus 

on investing more in research programs with an aim to introduce new 

ingredients to address the diversified demands of potential 

customers in the region. The South American market is projected to 

grow at the highest CAGR from 2018 to 2023. The growth in demand 

for health & wellness products and increase in income levels in 

emerging countries, such as Brazil and Argentina, are the key factors 

that drive the functional food ingredients market growth in the 

region. ■ 

Source: www.researchandmarkets.com 

Campden BRI launch project to 

investigate the effects of carbon 

dioxide on the shelf life of 

modified atmosphere packed 

foods 

Campden BRI 

has launched a 

club project so 

manufacturers 

of modified 

atmosphere 

packed (MAP) 

foods can 

understand the 

effects of 

reducing carbon dioxide (CO2) concentration 

on shelf life. This will allow them to make 

judgements on pack shelf life that are based on 

scientific data. 

The project will investigate the effects of 

different mixes of carbon dioxide and nitrogen on 

spoilage-related shelf life – ranging from 100% 

nitrogen to 70% nitrogen/30% carbon dioxide. 

Three MAP packed foods will be included in the 

study and chosen by the club members, but 

these could include ready-to-eat cured sliced 

meat, ready-to-eat uncured sliced meat, raw 

meat/chicken, bakery products or a ready meal. 

Dr. Roy Betts, head of microbiology, Campden 

BRI, said, “We have been inundated with 

enquiries from companies across industry asking 

how the carbon dioxide shortage will affect their 

products – in particular, the effect that a reduced 

level of carbon dioxide in MAP will have on shelf 

life. There is very little information available on 

the effects of reducing or eliminating the packing 

gas CO2 on the shelf life of food. Manufacturers 

have either had to continue using the 

concentration of CO2 needed for their 

established shelf life with the risk of running out, 

or reduce or eliminate CO2 and estimate the 

effect of this on shelf life. Estimating shelf life 

could lead to the food ‘spoiling’ before the end 

of life (if the estimated life is too long) or 

valuable shelf life being wasted (if the estimated 

life is too short). We have responded by 

launching this club project so manufacturers can 

base their decisions on scientific evidence.” ■ 

A ROUND-UP OF 

INDUSTRY NEWS 

Image source: adobestock.com 

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


Vegetarian and vegan consumers unhappy with lack of product options 

Almost half of vegans and a quarter of vegetarians are dissatisfied with the choice of food products available to them, 

new research has revealed. 

Specialist PR agency Ingredient Communications commissioned market 

research experts Surveygoo to conduct an online survey of 1,000 

consumers (500 each in the UK and US). 

Overall, 4% said they were vegan, although this figure was higher in the US 

(6%) and among 18–24-year olds (13%). A further 4% were vegetarian, 

with 3% describing themselves as pescatarian. 

The survey also suggests that large numbers of consumers are planning 

major changes to their diets over the coming year. Three in five 

vegetarians (60%) are considering becoming vegan. This trend was 

considerably higher in the US, where 90% said they were considering 

veganism, as opposed to 33% in the UK. More than four in ten meateaters 

(42%) intend either to reduce their meat consumption or stop 

eating meat altogether. 

Yet despite vegetarianism and veganism apparently becoming more mainstream, almost half the vegans surveyed 

(46%) said they were dissatisfied with the choice of suitable food and beverage products available to them. Although 

vegetarians were more likely to be happy, 23% said they were dissatisfied with product choices. 

Richard Clarke, Founder & Managing Director of Ingredient Communications, said: “Our research indicates the scale and 

pace of the shift towards vegetable-based diets. Whatever the reason for their choices – ethical, environmental or healthrelated, 

many consumers expect the food industry to do more to keep up with them. For manufacturers of both finished 

products and ingredients, it’s clear that there are rewards for putting greater focus on the needs of vegans and 

vegetarians.” 

Interestingly, dissatisfaction with product choice was particularly high in the US, where 50% of vegans said they were not 

happy with the options available to them, versus 36% in the UK. Similarly, American vegetarians were more likely to be 

dissatisfied with the range of suitable product options (31%) compared to 15% in the UK. 

One reason for this could be that American consumers have higher expectations of product availability. “The merger of 

two related tracks are likely to be contributing to these trends” said Dr Mark JS Miller, Principal of Kaiviti Consulting. 

“One is the trend of expected convenience, where I can get what I want when I want it, which has been fuelled by the 

Amazon phenomenon. The other trend is the desire for personalised health choices. Neither trend is likely to abate and so 

this level of dissatisfaction amongst American vegans and vegetarians is likely to continue until the market is nimble 

enough to adjust to the demands”. 

When asked which factors had influenced their decision, 69% of vegans and 64% of vegetarians cited animal welfare. The 

next most common factor was ‘concerns about my health’, which was chosen by 48% of vegans and 54% of vegetarians. 

Another key finding from the survey was the popularity of new categories, such as pescatarianism. “In the past, there 

was more a less a binary choice between eating meat or not,” said Neil Cary, Managing Director of Surveygoo. “Our 

research suggests high numbers of people are adopting a more nuanced, flexible approach to their diets and lifestyles.” ■ 

EFSA to hold workshop on additives for infants 

EFSA is working on the re-evaluation of a number of food additives intended 

to be used in foods for infants below 16 weeks of age. In doing so, scientists 

are also addressing data gaps for these additives that have previously been 

identified by EFSA and for which seven data calls have been published. 

In November, EFSA will host a one-day workshop on the status of this ongoing 

work. Representatives from EU bodies, international organisations, national 

authorities, NGOs, industry, research and academia are welcome to 

join the event. 

They are also invited to help us shape the workshop programme by sending 

suggestions to: FIP@efsa.europa.eu. ■ 


industry news 

11 

Tortilla market projected to reach 

US$ 12,324.4mn by 2028 end 

The consumption of tortillas has increased rather 

significantly over the past decade. According to an 

analysis by Future Market Insights, the global Tortilla 

market is projected to be valued at US$12,324.4mn by 

2028 end, expanding at a CAGR of 3.7% during the 

forecast period 2018–2028. Despite an extremely slow 

moving annual growth rate, increased tortilla 

consumption is predicted in the coming years, mostly 

supported by population growth, especially among 

Hispanics, as well as a continuation in the trend of 

consumer tortilla consumption preferences. 

Tortillas have successfully positioned themselves in the 

Latin American market. With a revenue share of +48% in 

2017, Latin America clearly dominated the global tortilla 

market, in terms of value sales, substantially driven by 

the rapidly growing Hispanic population in the United 

States. In countries like Mexico, more than 94% of the 

tortillas are processed or produced using corn as its main 

source. Flour tortillas have a fairly high value share in the 

global tortillas market, compared to other variants such 

as tortilla chips, taco shells, tostadas and corn tortillas. 

However, tortilla chips are expected to witness 

significant consumption in the coming years. 

Research also suggests that, due to increasing demand 

for Mexican cuisine such as such as tortillas, nachos, 

enchiladas, tacos, and tamales, especially in North 

America and Latin America, tortillas, in the on-the-go 

snacks format, have been gaining traction. Busy 

lifestyles, deteriorating health conditions, and the 

increasingly urban working population are some factors 

contributing to the consumption increase of tortillas, as 

per convenience. Moreover, an in-depth consumer 

sentiment analysis also indicates that more than 40% 

consumers buy tortilla products on a weekly basis and 

+50% consumers buy from modern trade stores like 

hypermarkets and supermarkets, owing to easy 

availability 

of the 

product at 

reasonable 

prices. 

Tortilla 

flourbased 

products, 

being one 

of the 

main 

Mexican foods, is gaining 

traction among its target customers throughout the 

foodservice 

industry. ■ 

Competitiveness of food and drink 

manufacturers hindered by rising 

costs 

The Food and Drink Federation (FDF) has published the 

second of its new quarterly business confidence 

surveys revealing that more than three quarters of 

manufacturers expect input prices to rise in the 

remainder of 2018. 

More than half of those polled had seen increased 

ingredient costs (62%), increased packaging costs 

(61%) and increased energy costs (51%) having the 

biggest impact on their businesses in the second 

quarter of the year. 

Positively, 54% of businesses had also seen an increase 

in sales in the UK, while 42% reported an increase in 

new product launches. 

The UK’s future relationship with the EU was amongst 

the top three concerns of businesses polled with 

contingency measures seen as barriers to success for 

many. Increases in input prices were expected to 

continue in part due to exchange rate volatility. 

Despite this, respondents felt general business 

confidence had remained static during the last two 

quarters (66%). Looking to the second half of the year, 

many companies said they were still looking to invest, 

with investment in new machinery and product launches 

two of the three opportunities identified by those FDF 

spoke to. FDF Chief Executive Ian Wright CBE said: 

“The shadow of a ‘no deal’ Brexit looms large over 

business confidence amongst the UK’s food and drink 

manufacturing industry. This should be no surprise: 

there are so many crucial questions to which businesses 

need answers. 

“Despite this, manufacturers remain resilient. It is 

encouraging to see so much future investment planned. 

Now Government must start providing the clarity 

needed to navigate unchartered waters as we look to 

prepare for our future outside the EU.” ■ 



Global Food Packaging Market Overview 2018: Size, Share, Growth, Trends and 

Forecast to 2023 

The global food packaging market has witnessed a stable growth over the past few years. The market is being driven by 

R&D activities by the manufacturers coupled with rising popularity of single-serve packaging which complements on-thego 

consumption. 

The recently published report by IMARC Group, entitled ‘Food Packaging 

Market: Global Industry Trends, Share, Size, Growth, Opportunity and 

Forecast 2018–2023’, finds that the global food packaging 

market reached a value of around US$273.9 Billion in 2017. Food 

packaging represents the largest segment of the global packaging 

industry. This type of packaging helps in the containment, handling and 

delivery of a food product to the end-consumer. Food packaging is 

generally made from glass, plastic, paper, cardboard, metal and wood, 

and plays a key role in protecting the food items from outside 

influences and damage. Nowadays, food packaging also provides the 

consumers with detailed nutritional and ingredient information; offers 

improved traceability, convenience and tamper indication; and carries 

promotional items such as gifts, additional products and coupons. 

Market trends 

The major factor facilitating the growth of the food packaging market is the inflating demand for specialty and packaged 

foods. The increasing number of dual income households has shifted the eating habits from traditional meals to snacks and 

frozen meals. Moreover, rural to urban migration, hectic lifestyles and time constraints have resulted in the rising 

popularity of single-serve packs which complement on-the-go consumption. In addition, manufacturers are investing in 

R&D activities so as to improve the shelf-life of the food products along with the barrier property and safety of packaging 

by using high performance and anti-microbial materials. Apart from this, the demand for sustainable and eco-friendly 

packaging has also witnessed a surge in recent years on account of rising consciousness among the consumers regarding 

global warming and environmental pollution. Some of the other factors driving market growth include emerging online food 

retail and production facility expansions by manufacturers. Looking forward, the global food packaging market is projected 

to cross US$356.7 Billion by 2023, expanding at a CAGR of 4.5% during 2018–2023. 

Market segmentation 

On the basis of type, flexible packaging currently leads the global food packaging market as it offers better protection 

against air, moisture and light. Other types of food packaging are paper and paperboard, rigid plastic, glass and metal. 

Based on application, the major segments include dairy products; bakery, confectionery, pasta, and noodles; snacks and 

side dishes; sauces, dressings, and condiments; meat, fish, and poultry; convenience foods; fruits and vegetables; and 

others. Amongst these, the bakery, confectionery, pasta, and noodles segment dominates the market. ■ 

EFSA: Pesticides in food: latest figures remain steady 

Europeans continue to eat food that is largely free of pesticide residues or which 

contains levels of residues within legal limits, the latest monitoring figures show. 

More than 96% of samples analysed for the latest annual report on pesticide 

residues in food were found to be within legal limits; around 51% were free of 

any quantifiable residues. 

Vytenis Andriukaitis, EU Commissioner for Health and Food Safety, said: “As in 

previous years, this report confirms the high level of compliance of food on the 

shelves in the EU. Every year, thousands of food products are controlled by 

Member States to check that the legal limits are being respected: we owe it to 

European citizens to make sure that the EU’s food chain not only remains the most stringent and controlled in the world 

but is one that we are very serious about continuously improving.” 

To coincide with the publication of this year’s report, EFSA has developed a simple graphical tool that enables users to see 

the main findings by country and food product. The new tool is available in four languages and complements the existing 

data ‘dashboards’, which present the results in greater detail and allow comparison with previous years. ■ 


14 

show preview: non-alcoholic beverages congress 

Annual Innovation in Non-Alcoholic 

Beverages Congress 

26–27 September, 2018, London 

Reacting to the growingly health-conscious and sophisticated consumer through quality and natural 

ingredients 

The 7th Annual Innovation in Non- 

Alcoholic Beverages Congress is 

coming back in September to 

facilitate thought-provoking 

innovative discussions. We’ve 

listened to the hot topics which 

the industry needs answers for to 

create a truly worthwhile event! 

This year will be centred around 

‘Reacting to the growingly healthconscious 

and sophisticated 

consumer through quality and 

natural ingredients’. The evolving 

consumer is demanding more 

options containing both quality and 

natural ingredients coupled with a 

shift in taste preferences looking 

towards herbs and botanical 

flavours which creates a tricky 

landscape to navigate. 

The 2018 speaker line is back 

being bigger and better than 

before containing keynote 

speakers from Coca-Cola 

European Partners, Brtivic, 

Danone, Tesco and more! 

For larger companies we will be 

figuring out how to establish an 

agile system to foster innovation 

to listen to the constantly 

changing consumers. For smaller 

companies we will highlight the 

opportunities in the social media 

focused world to build a strong 

platform for brand awareness. 

These are only the starting points; 

we are going to delve across the 

whole spectrum of innovation 

through all sectors of non-alcoholic 

beverages. 

Come join us in September in 

London to be a part of the 

discussion. 

Where are we to meet 

increasingly complex consumer 

needs? 

‘Is it sugar free?’ ‘Is it healthy for 

children?’ ‘Is it with organic fruits?’ 

‘Is it containing vitamins?’ 

Picking up a drink has never been 

this complicated. Consumers are 

not only looking for a tasty drink, 

but healthy, natural and organic 

drink that can provide extra 

functions to boost the immune 

system or calm a stressful day. 

With changing consumer needs, 

soft drink brands are seeking to 

optimise existing recipes as well as 

developing new products with 

healthier and natural ingredients 

and flavours. 

This year’s Innovation in Non- 

Alcoholic Beverages Congress will 

serve as a platform for all 

professionals in the soft drink 

industry to examine where we are 

with the trend and learn different 

product development strategies. 

The programme is full of insightful 

sessions from across all drink 

categories and speakers will be 

coming to share their experiences 

in the space from all over Europe 

and beyond. 

Stay ahead of the competition by 

attending this great educational 

and networking event. 

Global trends: Premiumisation 

and the health conscious 

As consumer choice continues to 

widen, purchasing power continues 

to shift. The empowered consumer 

has dictated many recent trends, 

altering the non-alcoholic 

beverage market. In order to 

survive, producers are relying 


will be delving into the high growth 

sub categories to see where the 

key growth opportunities lie. 

Showcasing the figures to predict 

the trends before they happen will 

help you to make business 

decisions to appeal to the 

consumer. Data will be analysed 

not only from the UK and Europe 

but across the globe to see where 

trends are developing and how to 

tailor your decisions to increase 

worldwide potential. 

Analysing whether functionality is 

a passing fad or is it here to stay 

Are global consumers reducing 

their consumption of artificial 

sweeteners compared with natural 

sweeteners or are they trying to 

remove sweetness completely 

After the sugar tax was 

implemented in April in the UK, 

has it driven out the billions of 

calories from consumption as 

predicted?! 

Some of the highlights of the 

2018 programme 

Non-alcoholic beverages are 

currently booming with 30% of 18- 

26 year olds being alcohol free and 

wanting choice leading to the 

emergence of adultification of the 

industry. Inside our exciting 

program we will hear from Seedlip 

who are pioneering this subshow 

preview: non-alcoholic beverages congress 15 

heavily on innovative ideas or 

cutting edge marketing strategies 

to boost market share in this 

increasingly competitive market. 

Although some may see this as a 

challenge, these trends have 

ultimately created potential 

opportunities. Thus it is essential 

for industry leaders to understand 

these trends to navigate in this 

tricky market. 

informed with these updates! Join 

industry leaders at this year’s 

Innovation in Non-Alcoholic 

Beverages Congress as we delve 

into various pressing topics 

surrounding the industry! 

Uncovering emerging 

opportunities for the future 

At the event will we have access 

to the latest analytics into 

consumer behaviours. GlobalData 

category of distilled non-alcoholic 

beverages by catering to adults 

who want exciting theatrical 

alcoholic free alternatives whilst 

ensuring great quality and taste. 

Sustainability is becoming a topic 

at the forefront of consumers’ 

minds due to public awareness 

through such programmes as Blue 

Planet. 

Innovation doesn’t stop with what 

Natural/ Health trend 

The internet continues to connect 

the world. This connectivity has 

massively boosted the health trend 

in the past decade. Consumers are 

now inclined to stay healthy, 

reduce their sugar intake, which 

has lead to consumers considering 

quality before price. Products 

containing natural ingredients are 

being considered ahead of produce 

with artificial elements. 

With consumers demanding more 

from various products, this has 

also led to the rise of functional 

products. These products are 

categorised to bring health 

benefits when consumed, such as 

herbal drinks. 

Premiumisation – A taste of the 

high life 

A taste of the high life is what 

everyone is looking for. Many 

often believe this is shown by the 

products you consume, and this 

very ideology has been the driving 

force behind Premiumisation. 

Seeking to assert status and to 

reduce the distance to the ideal 

self, this global trend has led to 

the rise of new premium brands, 

such as Fever-Tree. 

With multiple changes occurring in 

the industry, it is essential for 

beverage professionals to remain 

is in the beverage: in the modern 

world you need to look at the 

future and Tesco will also give an 

insightful presentation into the 

preparation for queue-less stores 

and what they will mean for you. 

Premiumisation of the industry and 

consumers’ willingness to pay for 

quality is highlighting the room for 

innovative products and keeping 

an eye on more than just the next 

big trend. Join the debate with our 

interactive roundtable session on 

how to maintain premium 

credentials whilst growing your 

product into the mainstream. 

This event will supply you with the 

relevant information to make an 

informed decision on the future of 

your business. Giving a new spark 

of excitement into your business 

and the different options available 

to make you stand out from the 

crowd. 

Tickets are limited to ensure a 

selective audience so visit the 

website to secure your place 

before it runs out! ■ 

Annual Innovation in Non-Alcoholic 

Beverages Congress 

http://www.arena-international.com/ 

innovation-in-non-alcoholic-beverages/ 


16 

ingredients 

All about the berries 

Cranberries have been known to be beneficial for one’s health for centuries. They are said to 

provide cell protection as antioxidants and to help preventing urinary tract and bladder infections. 

Diana Food produces high-quality standardised cranberry extracts and powders that retain the fruit 

active molecules. But what is the story behind these products? Where do the berries come from? 

How are they grown and processed? And how do their active ingredients work? Answers to these 

questions can be found on Nantucket Island (Massachusetts, USA) and in Champlain, Canada. 

“I’m pretty sure my father had 

cranberry juice in his veins instead 

of blood,” says Tom Larrabee. The 

gray-blond man with a wine-red 

sweatshirt and a gray baseball cap 

smiles while he says this, but he’s 

serious. “My family has been 

cultivating these vines for over 60 

years – and there is simply nothing 

better than bringing in a harvest.” 

The whole process clearly fills the 

59-year-old with pride and joy. 

“When the plants grow, the fruits 

ripen and I can finally harvest 

them – there’s just something very 

satisfying about that.” Tom 

Larrabee is employed by the 

Nantucket Conservation 

Foundation and is responsible for 

the 100 hectares of cranberry 

fields on Nantucket Island. The 

It’s evident he is just as 

enthusiastic as his 

father. The 23-year-old 

combs through the 

cranberries in one of 

the fields 

island is located on the east coast 

of the United States, just a few 

dozen kilometers from Cape Cod 

and Martha’s Vineyard. The vines 

there grow in two large tracts of 

land. They belong to the 

Foundation, which owns almost 

one third of the land, manages 

farms like the cranberry farm and 

invests all its profits back into the 

protection of nature. 

For Tom Larrabee, agriculture is 

much more than just a job: It’s his 

passion. It’s also a family 

assignment. Starting in the 1950s, 

his father worked as a cranberry 

farmer on Nantucket Island 

practically every day until his 

passing in 2016. Tom Larrabee 

needed some time and space, 

though, before he was ready to 

take on the family business. After 

high school, he wanted to get off 

the island and see the world. He 

joined the army and travelled to all 

continents as a Marine. After his 

military service, he finally settled 

down with a car workshop, house 

and summerhouse on the South 

Carolina coast. He met his wife, 

who is also from the east coast, 

and became the father of two 

children. Everything seemed to be 


ingredients 17 

settled. But after the terrorist 

attacks on September 11, 2001, 

the family decided to move back to 

Nantucket. “We wanted to be 

closer to our relatives and my 

father needed my help. I’ve been 

here ever since, and I can’t 

imagine doing anything else.” 

Conversion to organic farming 

Over the past few years, Larrabee 

and his team have invested in 

sustainable agriculture and made 

the switch from conventional 

farming to organic farming. His 

son Nick played a key role in this 

transition as a foreman for the 

Foundation. It’s evident he is just 

as enthusiastic as his father. The 

23-year-old combs through the 

cranberries in one of the fields. 

The vines meander over the 

ground, creating a tangled weave. 

With a quick movement, he gets 

The machine separates 

the berries from the 

vine so that they rise to 

the surface – air 

chambers in the fruit 

make them lighter than 

water 

up. “Look, there are four berries 

on this upright branch, which is 

very rare,” he shouts with a glow 

in his eyes. 

The young man studied 

sustainable agriculture at the 

University of Massachusetts in 

Amherst and knows exactly how to 

produce organic cranberries. He 

explains in detail why pesticides 

aren’t necessary and how he uses 

ecological fertilizers in the spring 

and summer. His father nods. 

Organic farming was a logical next 

step in his endeavours to protect 

the natural beauty of his childhood 

home. Each hectare of farm land 

helps keep four to five nearby 

hectares in good shape. “We’ve 

seen many more plant species and 

animals here since we switched,” 

says Tom Larrabee. He regularly 

observes white-tailed deer, 

snapping and ornamental turtles, 

tree frogs and water snakes as 

well as birds such as osprey, 

Canada geese and mallards. Even 

the bees, which pollinate the 

cranberry blossoms, now appear in 

greater numbers once again. There 

is also a financial incentive for the 

farmer in planting organic fruit. He 

doesn’t harvest as much as when 

using conventional methods, but 

the fruit does sell at a higher price. 

And in time, when the fields are in 


18 

ingredients 

full operation, he is confident that 

the yield will also adapt. 

Unique harvesting process 

Larrabee uses specially developed 

equipment for the harvest, which 

lasts about five weeks. First, he 

marks the irrigation channels on 

the dry field with yellow flags. 

They indicate where he will have to 

drive the harvester. Then he floods 

the field with water. With a kind of 

small combine harvester, he 

crisscrosses the area in 

overlapping circles. The machine 

separates the berries from the 

vine so that they rise to the 

surface – air chambers in the fruit 

make them lighter than water. Two 

employees wade through the 

water with a long plastic hose, 

known as a ‘cranbarrier’, and 

gather the cranberries into a ring. 

From there, they are pumped onto 

Sylvie Dodin is a gynecologist with 30 years of experience 

and a professor in the Department of Obstetrics and 

Gynecology at the Laval University of Quebec. 

Mrs. Dodin, why are you doing research on 

urinary tract and bladder infections? 

First of all, because these infections are very 

common worldwide. 

50 to 60 % of all women worldwide will experience 

one of these infections at least once in their lifetime 

– often with very unpleasant symptoms such as a 

frequent urge to urinate, pain when uri- nating and 

an increased number of red blood cells in the urine. 

This alone is worth intensive research, but we also 

need much more research beyond the conventional 

treatment of these infections. 

Why is that? 

Many women take antibiotics for a few days as 

treatment. The problem is that these infections are 

often recurring, meaning that they occur more than 

twice in six months or more than three times in a 

year. If always treated with medication, this can 

lead to antibiotic-resistant strains. At some point, 

there would be no more suitable medication. That is 

why we must find strategies to prevent and treat 

these infections differently. 

How are urinary tract infections triggered? 

They are caused by bacteria from the intestinal 

tract entering the urinary tract. Escherichia coli 

bacteria are responsible for 90% of the infections. 

The bacteria settle in the mucous membranes. 

There they find sustenance and stay alive. 

And what can the cranberry do about it? 

The idea actually originated in the laboratory. 

Cranberries contain a high proportion of 

proanthocyanidins (PACs). These bioactive 

substances make it difficult for germs to settle in 

the mucous membrane. They envelop the bacteria 

and effectively remove them from the membrane. 

Several studies have shown that a dose of at least 

36 milligrams of PACs per day should help. There 

are also other effects that we are currently 

researching. We suspect that the microbial climate 

in the intestine is also partly responsible for such 

infections. And we believe that cranberries can 

have a positive influence here, too. 

When talking about the effects of these PACs in 

cranberries, you seem to take a cautious stance. 

Why is that? 

I am convinced of the effect because I have been 

able to observe it over all the years I have worked 

as a gynecologist as well as in research. It has also 

been proven in dozens of studies. But it must also 

be said that other studies exist that call this 

effectiveness into question. Here, it seems that the 

concentrations of PACs used were often too low, 

which we believe can lead to ineffectiveness. That 

is why we have started a new study. We are 

examining a group of 148 women. Half of them will 

receive a dose of 37 milligrams of PACs per day, 

which Diana Food will supply us with, and the 

control group will only take two milligrams. 

How will you measure success? 

We will track the number of times the infection 

reoccurs over a period of six months. At the same 

time, we are assessing how well the women 

metabolise the PACs. The molecules can only work 

if they have been metabolised to a sufficient extent. 

In the end, I am sure that we will be able to prove 

the prophylactic and healing effect of cranberries, 

which have been used this way for a very long time. 

For instance, following a quality control check in the 

laboratory, the fruits have to be heated and juiced 

in several steps. “We then separate the remaining 

solids from the liquid components. The liquid is 

extracted, purified, concentrated and finally 

standardised,” says Guy Durand. “This is very 

important for ensuring that we always have the 

optimal product to sell to our customers.” 



a vibrating conveyor and loaded 

into a truck. The truck brings the 

berries to a washing station on the 

mainland, where they are cleaned, 

sorted and packed into wooden 

crates. 

Overnight, the berries (around 

10,000 pounds per truck) are 

transported to the Diana Food 

plant and processed. The plant is 

located in Champlain, about an 

hour drive from Quebec City. Here, 

the vast forests glow in hues of 

red and yellow in fall. Diana Food 

processes the fresh fruit, which 

was harvested one or two days in 

advance, over the course of about 

eight weeks. In the remaining 

months, the company uses frozen 

fruit or fruit concentrates. “To 

obtain the best products, we need 

the smaller, dark red and somewhat 

bitter berries,” says General 

Manager Guy Durand. “As a result, 

we are not competing with the 

food market because it is the 

larger and sweeter cranberries 

that are in demand there.” 

The process that Durand quickly 

highlights seems quite simple: The 

molecules are extracted from the 

berries, which are then sold as 

concentrates or spray-dried 

powders. However, the steps that 

the company has developed to 

achieve this are highly complex 

and precisely coordinated. 

Good for our health 

For the manufacturers of 

nutritional supplements, ‘optimal’ 

means something very specific for 

cranberries. “The concentration of 

proanthocyanidins (PACs) in the 

extract has to remain constant,” 

says Nathalie Richer. The product 

manager, who is responsible for 

the global health and nutrition 

portfolio, is also in charge of the 

Urophenol®extract. It is used in 

the prevention and treatment of 

urinary tract and bladder 

infections. 15 % of the purified 

extract consists of PACs, which 

are thought to have a particular 

effect on these ailments (see 

interview with Sylvie Dodin). 

To learn more about the berries’ 

capabilities, the company works 

closely with research institutions 

such as the Institute of Nutrition 

and Functional Foods at Laval 

University in Quebec or the 

National Research Council of 

Canada. “Diana Food is currently 

partnering in four clinical studies 

that are investigating the health 

“To do this, we have to 

process the cranberries 

as efficiently and gently 

as possible to keep the 

special functionalities 

of these molecules 

intact” 

benefits of polyphenols from 

different locally sourced fruit, such 

as strawberries or blueberries,” 

says Nathalie Richer, Product 

Manager. “Of course, cranberry 

remains at the heart of our 

scientific work and we will be 

completing soon a major clinical 

study on its mechanism of action 

on urinary health.“ ■ 

Symrise AG 

www.symrise.com 


20 

ingredients 

Sought and found: contract production of 

quality organic protein powder 

Since 2017, SternMaid has produced the vegan protein powder range for PURYA. Together, the two 

companies have further optimised the production process, quality and packaging of these highclass 

organic products. 

For many companies it is no easy 

decision to outsource production, 

because it involves handing over 

responsibility and sharing knowhow. 

But the advantages are 

considerable: contract 

manufacturers can contribute their 

experience, solve problems, 

release capacity and reduce 

pressure on the customer’s 

resources, in respect of both 

manpower and finances. 

Customers can then concentrate 

on their core competences – for 

example product development, 

marketing and sales. One of the 

products sold by the young 

Hamburg company PURYA is 

vegan protein powder in organic 

quality. All the necessary steps are 

carried out by the company itself, 

from conception of the 

formulations and careful selection 

of the raw materials to design of 

the packs. But the production of 

high-protein shakes, vegan protein 

drinks etc. has been outsourced 

since the brand was launched in 

February 2015. 

Requirement profile for the new 

contract manufacturer 

The growing demand for quality 

protein powders – not least in 

countries like Poland, Scandinavia 

and Switzerland – led to a 

situation where the limits of the 

company’s production capacity 

were soon reached. As Timo 

Lehnert, founder and managing 

director of PURYA, explains: “We 

looked for a new partner with 

sufficiently large production 

capacities – a company for which 

raw material management 

presented no problems. Our 



products can contain as many as 

ten different ingredients. That 

soon exceeded the capabilities of 

the contract manufacturer we 

worked with at the beginning.” 

In its search for a suitable 

manufacturer, PURYA’s attention 

was soon drawn to SternMaid. The 

company in Wittenburg is one of 

Europe’s leading contract 

manufacturers of food ingredients 

and food supplements in powder 

form and can draw on decades of 

experience in powder handling. On 

its fully automated production 

lines, operated from a central 

process control and visual display 

system, as many as 15 different 

raw materials can be weighed and 

fed in automatically. Further raw 

materials can be introduced in the 

form of premixes or by semiautomatic 

weighing. The contract 

manufacturer’s comprehensive 

certifications, not least according 

to the food safety standard FSSC 

22000, were a further important 

argument in favour of cooperation. 

Timo Lehnert: “The requirements in 

the food industry are becoming 

more and more stringent all the 

time. So it’s a great relief to find a 

partner that is always state-of-theart 

in matters of quality assurance. 

Since we intend to expand 

internationally, it was important to 

us for our contract manufacturer to 

be certified according to the 

highest internationally recognised 

food standards.” As an organically 

certified facility, SternMaid is also 

authorised to manufacture 

products from organically grown 

raw materials. 

Sophisticated conception of 

quality 

Properly functioning quality 

management systems on the part 

of suppliers are an important 

element in ensuring product safety. 

This starts with the choice of 

suppliers and continues with 

receipt of the raw materials. 

SternMaid ensures that for every 

batch there is an unbroken chain 

of documentation, starting with 

receipt of the raw material, thus 

ensuring reliable traceability of 

raw materials and of all batches of 

packaging materials, too. The 

company’s quality control 

measures further include 

documentation according to strict 

QA criteria, regular auditing and 

training of employees. Denny 

Werger, head of Customer Service 

at SternMaid, adds: “We set 

ourselves high standards where 

the safety of our foods is 

concerned. When the raw 

materials selected by PURYA are 

delivered to us, we check them for 

identity, sensory properties and 

adherence to the required 

parameters of the specification. 

Depending on the raw material 

and its origin, further analytical 

methods are then used – for 

example assays or microbiological 

testing. For extra safety, all 

products are automatically sifted 

in a fluidised bed sifter before 

filling and undergo metal 

detection. Moreover, we cooperate 

with accredited laboratory 


22 

ingredients 

partners that enable us to offer 

our customers further tests such 

as analyses according to a specific 

pharmacopoeia. Our plant and 

machinery in Wittenburg is 

designed in such a way that we 

can manufacture even the most 

sensitive products with optimum 

safety and traceability and 

conform to the strict regulations 

for allergen management.” With 

the aid of a centrally operated and 

monitored quality control system, 

the company ensures that all the 

goods leaving the factory are in 

perfect condition. 

From fine tuning on the pilot 

plant to trouble-free production 

Most of the formulations 

developed by PURYA were taken 

over directly by SternMaid. But in 

the case of two products, the 

companies sought possibilities of 

improvement jointly. Denny 

Werger explains: “In a discussion 

with PURYA it emerged that these 

powders caused unpleasant dust 

when opened and made up by 

consumers. This problem also 

occurred when our plant was filled 

in the test phase.” The processing 

characteristics of the protein 

powders were initially tested on 

the laboratory scale in a 300-litre 

mixer for sample batches. It was a 

simple matter to formulate and 

implement the necessary 

adjustments to the process 

parameters on this level. “In order 

to bind the loose dust in the 

product we added a suitable 

amount of organic rapeseed oil in 

the blending process. This resulted 

in a dust-free powder with better 

flow properties, that was very 

easy to dose,” says Denny Werger. 

After a successful scale-up, it was 

possible to apply the liquid 

rapeseed oil homogeneously to the 

powder in the 3,000-litre 

ploughshare mixer through special 

nozzles. And it had a positive side 

effect, too: since fat is a flavour 

carrier, the addition of the oil 

enhanced the sensory properties 

of the product. 

Perfect packaging 

Subsequent filling of the PURYA 

protein powder into the distinctive 

coloured cans is carried out 

automatically on a two-head filling 

machine. After filling, a wraparound 

packer places flat 

cardboard blanks round six cans at 

a time and glues these to form a 

box with tear-off perforation. The 

1 http://www.nutraceuticalsworld.com/issues/2017-11/view_features/global-functional-food-trends-natural-vs-fortified/1968. 

2 Mintel GNPD. 

3 Oliviert Martínez-Cruz, OctavioParedes-López: Phytochemical profile and nutraceutical potential of chia 

seeds (Salvia hispanica L.) by ultra high performance liquid chromatography. Journal of Chromatography A, 

Volume 1346, 13 June 2014, 43-48. 

4 Luciana Tavares, Toscano Cássia Surama Oliveira da Silva et al.: Chia Flour Supplementation Reduces 

Blood Pressure in Hypertensive Subjects. Plant Foods for Human Nutrition, December 2014, Volume 69, 

Issue 4, 392–398. 

5 Morris, Wang et al.: Nutrients and bioactives in green leafy vegetables and cognitive decline. Neurology, 

Dec 2017. 

6 Clare BA, Conroy RS, Spelman K.: The Diuretic Effect in Human Subjects of an Extract of Taraxacum officinale 

Folium over a Single Day. Journal of Alternative and Complementary Medicine. 2009;15(8):929-934. 

doi:10.1089/acm.2008.0152. 

7 Yoshida H. et al.: Administration of natural astaxanthin increases serum HDL-cholesterol and adiponectin in 

subjects with mild hyperlipidemia. Atherosclerosis. 2010 Apr;209(2):520-3. 

8 Mereles D, Hunstein W.: Epigallocatechin-3-gallate (EGCG) for Clinical Trials: More Pitfalls than Promises? 

International Journal of Molecular Sciences. 2011;12(9):5592-5603. doi:10.3390/ijms12095592. 

boxes are then palletised by a 

packing robot. The previous 

contract manufacturer performed 

this step by hand. Timo Lehnert: 

“The fully automated packaging 

process at SternMaid simplifies 

handling no end. For example, the 

boxes are easier and quicker to 

open in the retail trade. And the 

pallets are cleaner and more 

efficiently packed.” 

PURYA and SternMaid also 

collaborated closely in the choice 

of the packaging materials. The 

spiral-wound cans are made of 

recycled cardboard. A new feature 

is the aluminium-free white interior 

lamination. In order to make the 

products more sustainable, a 

laminate consisting of PET film 

coated with silicon oxide (SiOx) 

and carrier paper is used instead 

of aluminium. As an organic brand, 

PURYA wishes to reduce the use 

of aluminium in its products as far 

as possible. A firm beaded closure 

and hygienic sealing of the base 

offer optimum protection for the 

contents of the 550 and 250 gram 

packs, which have a shelf life of a 

good 18 months. 

Tailor-made service 

Timo Lehnert greatly appreciates 

this cooperation and sees himself 

well set up for the future: “The 

SternMaid team responds to our 

questions and wishes with very 

good ideas and gives us excellent 

support – not only with 

improvements to the products, but 

also with services that go beyond 

just blending and filling. They 

range from purchase of the empty 

cans through printing to labelling. 

Our cooperation takes place in a 

spirit of partnership. And that, 

ultimately, is the secret of success: 

through teamwork we find 

solutions jointly – solutions that 

benefit our customers.” ■ 

SternMaid 

www.sternmaid.com 



Discovering the weird and wonderful uses 

of acacia gum 

Acacia gum (otherwise known as gum arabic or E414) is a 100% natural product extracted through 

a tapping process from acacia trees, predominantly in the South Sahel in Africa. It is completely 

allergen- and GMO-free, and is used in thousands of products across a number of different 

industries such as the food, pharmaceutical and cosmetics industries. 

Aside from its standard use as a 

food hydrocolloid, texture improver 

and gelling agent, acacia gum has 

many unexpected and unusual 

applications both across the 

continents and across the ages. 

The Queen of England’s lipstick 

During the 16th century in Britain, 

bright red lips were in vogue, and 

according to historical reports, 

Queen Elizabeth I was a huge fan! 

The queen’s favourite lipstick 

apparently contained a mixture of 

acacia gum, egg white and fig milk. 

What’s more, thousands of years 

beforehand in Ancient Egypt, 

Cleopatra herself was also 

reported to have used cosmetics 

which contained the gum! 

Art attack 

Nowadays, acacia gum is 

predominantly used in Asian 

countries to produce creative and 

meaningful artwork. For example, 

in China, Buddhist monks rely on a 

mixture of gum arabic and chalk to 

produce traditional paintings on 

silk called ‘Thangka’, which are 

used in religious ceremonies in 

honour of Buddha. In India, the 

gum is also used in the exact same 

way to produce Kinnala art, 

comprised of wooden sculptures. 

Moreover, thanks to its natural 

properties, acacia gum is often 

used as an essential binder in 

watercolour paints and calligraphy 

inks. 

Monkeying around at the zoo 

In Southwick Zoo, England, 

zookeepers have fashioned toys 

filled with acacia gum to give to 

the enclosed monkeys and lemurs 

to keep them amused during the 

long visiting hours. According to 

Lauren Cully, the zoo’s Educational 

Acacia Gum comes from an 

exudation of Acacia trees after 

the incision of their stems and 

branches. As a highly-safe 

additive used for many 

centuries, acacia gum offers 

numerous functional properties 

and is today found in thousands 

of day-to-day products. From 

ancient usages in Ancient Egypt 

to today’s use in sodas, the 

story of acacia gum is 

remarkable. 

The outstanding properties of 

acacia gum have made it a 

reliable ingredient widely used 

in the food industry, but also in 

the cosmetic, pharmaceutical 

and technical industries. Acacia 

gum is appreciated for its 

functional properties, but also 

because it is in line with 

consumers’ expectations: 100% 

plant-based, GMO free, 

pesticide free, gluten free, 

odourless, colourless and very 

low in calories. 

Acacia gum is sourced in the 

‘Gum belt’, which is located in 

Africa, in the south of the 

Sahel. From Senegal to 

Erythrea, the harvest zone 

covers countries like Mali, 

Nigeria, Chad, Niger, Sudan, 

Etiopia. The gum harvest 

provides a revenue to millions 

of people in this region. 

Co-ordinator, “Rewarding activities 

are important to stimulate these 

smart animals so that they remain 

happy and maintain their skills 

from the wild.” 


24 

ingredients 

Interview with Samantha Schnur from The Naughty Fork 

To be honest, not a lot of people have heard of the all-natural, plantbased 

additive, acacia gum. And even if they have, not a lot of people 

know that it can be found almost everywhere – ranging from dairy 

products to baked goods, cosmetics and even dog food, its applications 

are endless! Acacia gum (otherwise known as gum arabic or E414) is 

truly versatile: colourless, odourless, and with an exceptionally low calorie 

count, it can be added to almost anything in order to boost fibre content 

or even improve product texture with no side effects at all! 

We got in touch with Samantha Schnur, who runs the food and lifestyle 

blog, The Naughty Fork, who produced a delicious vegan chocolate ice 

cream recipe containing an extra-special ingredient… (you guessed it) 

acacia gum! Samantha agreed to answer a couple of our questions to tell 

us more about her first-ever experience of using acacia gum… 

Tell us a bit about yourself and your blog. When did it start? Which 

major food trends interest you? 

I started ‘The Naughty Fork’ for fun while I was a pre-med student at 

Florida State University . It was a good way to let off steam from all the 

stress that comes with being one of the many students in the pre-med 

field. I began taking pictures on my phone of food that I had either 

ordered to my house, or went out to eat during the weekend. The account 

slowly started to grow, and at one point I began getting phone calls from 

PR companies to come in and enjoy a comped meal in exchange for a 

photo post. 

From there, it took off. I moved back to Miami and finished my education 

at the University of Miami while continuing to grow ‘The Naughty Fork’. 

As you might be able to gather, I did not finish the Medical School route; I 

decided to take ‘The Naughty Fork’ on full time and it was the best 

decision of my life! As far as food trends go, I am a huge fan of the gluten 

free/vegan/smart eating trend. 

I know that is far from what The Naughty Fork represents, but in a 

country where obesity is an issue, shedding light on the benefits of eating 

healthy is so important. I am also a huge animal lover, so understanding 

what the processes are for eating the meats that we eat and the milk we 

drink are important as well. 

Before working with Alland & Robert, did you know that acacia gum 

(otherwise known as gum Arabic) is found in countless everyday 

products as the natural additive, E414? 

I had no idea! I started reading up on it and found that I must’ve been 

eating it without ever knowing. My dog must be eating it too! 

Tell us about your recipe and how you incorporated acacia gum into it. 

Which of its properties interested you the most and why? 

I had never used acacia gum before, so I wasn’t entirely sure how it 

would perform in the recipe or how much would be needed for it to be 

effective. For the ice cream, it seemed to be the thickening agent. Which 

in ice cream terms, is the most important thing, as the recipe wouldn’t 

have worked as well without it! I was impressed! I think the best property 

of acacia gum is the natural essence of it. Like I said before, I am really 

interested in the health food trend and using something that is natural in 

recipes is always a bonus, and I’d like to incorporate it into some of my 

future recipes. 

“Acacia gum provides an 

instantaneous ‘lifting’ effect and 

improves the texture of skin, 

smoothing over wrinkles and 

leaving the skin soft and supple. 

Acacia gum even supports natural 

fibres such as collagen and 

elastin.” 

Hush little baby… 

The secret to soothing screaming 

babies may simply be… acacia 

gum! According to a popular 

French blog for new parents, a 

mixture of acacia gum with syrup, 

orange blossom water and mineral 

water is the best way to relieve 

infants suffering from cholic and 

allows parents to enjoy a peaceful 

night’s sleep! 

Thanks to its versatile nature, 

acacia gum has a wide range of 

weird and wonderful applications, 

making it the perfect 100% natural 

additive to satisfy all your needs! 

About Alland & Robert 

Created in 1884, Alland & Robert 

is a family company based in 

Normandy, France. The company is 

an international leader on the 

acacia gum market, an entirely 

natural additive or ingredient 

mainly used in the agri-food 

industry, the pharmaceutical 

company and the cosmetics. In 

2016, Alland & Robert generated a 

turnover of 40 million euros, of 

which 86% globally in 69 countries 

through 37 distributors. The 

society tripled its turnover in 10 

years, and pursued its progression 

to increase its capacities (about 15 

million euros in 10 years). The 

company employs 70 people on 

three sites in France: two factories 

located in the departments of the 

Eure, in Port-Mort and Saint- 

Aubin-sur-Gaillon, and its Parisian 

site where are based the 

company’s leading and commercial 

teams. ■ 

The elixir of youth: anti-wrinkle 

cream 

Aside from make-up and hair 

products, acacia gum can even be 

found in popular cosmetics such as 

anti-ageing face creams! 

According to Simon Ford from the 

organic cosmetics group, Melvita: 

Alland & Robert 

www.allandetrobert.com 



The latest in plant power 

Trends and challenges in an evolving category 

Functional foods have come a long way since the days when their sole purpose was to rebalance 

diets and provide essential nutrients. While today’s consumers are still looking for nutritional 

functionality, they also want food that is healthy, convenient, natural, and has a clean label. At the 

same time, consumers have the higher expectations than ever in terms of trust and transparency. 

The answer to all of this? Plants! For this reason, the upcoming show, Hi Europe, will be a bustling 

arena for plant-based innovation within the food and beverage industry. 

functional food to give our bodies 

what we can’t get from our daily 

diets. And the industry has 

reacted promptly. 

Thanks to the availability of 

modern devices for molecular 

analysis, companies have been 

able to analyse and replicate the 

structure of a host of active plant 

ingredients and create synthetic 

versions that are not only cheaper, 

but standardised and more stable 

for use in pharmaceutical 

products, dietary supplements and 

functional food s. 

The history of functional food 

stretches back to the 1920s and 

30s. The aim then was to balance 

out deficiency syndromes with 

iodised salt or by adding vitamins 

to margarine. In the second half of 

the last century, however, the 

focus changed: As Western 

countries enjoyed economic 

growth and affluence, functional 

ingredients were used to 

compensate for unhealthy yet 

plentiful diets. Today, consumers 

expect even more: natural origins, 

sustainability, ethical 

wholesomeness and – if at all 

possible – only the minimum 

amount of processing. This is why 

plant-based ingredients hold 

amazing potential for the industry. 

Using the health benefits of plants 

is a tradition as old as mankind, 

and invaluable knowledge has 

been handed down from 

generation to generation. Plant 

leaves, roots, shoots, blossoms, 

bark and seeds have been used to 

treat all kind of physical and 

mental disorders for centuries. 

Now, health professionals and 

consumers alike are revisiting the 

treasures of nature and 

increasingly using them for better 

nutrition and to improve a variety 

of health conditions. 

Naturally functional 

Of course, we could just eat more 

fruit and vegetables. But in the 

same way that we love 

convenience products, we use 

dietary supplements and 

Now, however, with consumer 

demand for more naturality driving 

the organic movement as well as 

the necessity for a clean label, 

new requirements have reached 

the functional foods, beverages 

and supplements markets. 

‘Naturally functional’ are today’s 

buzzwords, according to 

Euromonitor International’s 

analysts. 1 Technology research 

company Technavio’s report on the 

global health and wellness food 

market 2017–2021 adds that one 

of the three main drivers of this 

market is the consumer demand 

for natural and herbal products, as 

consumers increasingly prefer 

more nature-based formulations 

free of synthetic ingredients. 

Really super or just foods? 

Superfoods have been the 

megatrend of the past 10 years. 

Wild fruits or seeds from exotic 

locations around the world that are 

said to have magical powers have 


26 

ingredients 

Two questions for Julien Bonvallet* 

Q: Plant power – what inspiration can we expect at this year’s Hi 

Europe? 

Julien Bonvallet: The Hi conference on the 27th November will shine a 

spotlight on plant proteins. From sports nutrition via supplements to 

protein-enriched food, consumers understand the benefits of proteins, 

but they are looking at standard protein sources more and more 

critically now: Plants seem to be the solution of the future. And HiE 

attendees will be able to meet hands-on experts who will provide 

product development examples based on naturally functional 

ingredients that are making headlines. The second day of the 

conference will have a slightly different focus: Most plant ingredients 

that are valued today for their health benefits have centuries-old 

traditions. Think, for example, of Ashwagandha in India – and 

integrating these traditional ingredients into modern food and drink 

concepts holds a lot of promise. Day two of the conference will explore 

this potential. 

Q: What is your personal Hi Europe & Ni highlight? 

I am looking forward to this year’s Innovation Tours. We know that it is 

almost impossible to fully explore Hi Europe in just three days. So, in 

partnership with the experts from NutriMarketing, we will be offering a 

variety of free of charge tours related to trending topics. The tours will 

include a general market overview of the specific trend followed by 

visits to relevant companies – established key players as well as 

newcomers – so that attendees can explore their solutions. 

fired the imagination of 

marketeers as well as consumers. 

According to Mintel, between 

2011 and 2015, the number of 

food and drink product launches 

containing the terms ‘superfood’, 

‘superfruit’ or ‘supergrain’ 

increased by 202% globally. 2 Today, 

these products can be found not 

only in wholefood stores, but in 

virtually every supermarket and 

discounter too. 

The list of superfoods, fruits and 

grains reads like our ancient 

ancestors’ traditional menu – from 

berries and herbs to greens and 

nuts. Now known to deliver 

antioxidants, anti-inflammatory 

components or a gentle energy 

kick, these natural powerhouses 

are reaching new heights in the 

health and wellbeing sector. Chia 

seeds, for example, combine 

antioxidants 3 with high amounts of 

nearly all essential proteins: A 

randomly controlled study has 

even proved that they have a 

positive effect on blood pressure. 4 

Not so exotic, but equally 

powerful, grape seeds are rich in 

secondary plant compounds like 

polyphenols and have already 

entered the market as OPC 

(oligomeric proanthocyanidin) 

supplements. Goji berries and 

mangosteen – both well known for 

their health effects in traditional 

Asian medicine – are conquering 

the market too, and current 

studies document their numerous 

benefits. 

Plant power is detox power 

Vitamins, minerals, protein, fibre 

and chlorophyll: Green food is now 

considered to be a powerfood with 

a strong health proposition. 

Initiated in the , the detox trend 

has reached and built a 

considerable market here, too – 

consumers want to eliminate 

toxins and purify their bodies. The 

liver, the kidneys and the immune 

system do a convincing job of 

protecting us from daily toxins 

produced by everything from 

environmental pollution to 

unhealthy eating habits. So plant- 

based detox is all about supporting 

and gently boosting the body’s 

own cleansing system. 

The detox trend has been 

criticised, but scientific studies 

have shown the positive effects of 

leafy green vegetables in terms of 

antioxidant and detoxification 

activity, even in correlation with 

cognitive decline. 5 Vegetables that 

contain high levels of bitter 

compounds, such as artichokes, 

and herbs such as milk thistle are 

known to support liver metabolism 

and stimulate bile flow. Dandelions 

offer support for the kidneys, with 

a clinical study demonstrating that 

dandelion extract boosts urinary 

output. 6 

Also extremely popular now are 

products containing or derived 

from algae. In the food industry, 

these marine organisms are used 

as a basis for alginate, agar-agar 

or carrageen. But they’re also 

known for their detoxifying power 

and their positive effects on the 

immune system and cholesterol 

levels. The microalgae Chlorella, 

for example, is rich in proteins, 

vitamins, minerals and omega-3 

fatty acids. Astaxanthin, a highly 

effective antioxidant, meanwhile, 

is sourced from the microalgae 

Haematococcus pluvialis. Studies 

have shown that it reduces 

inflammation, improves blood 

circulation and reduces triglyceride 

levels, thus preventing 

ateriosclerotic plaques. 7 Green 

teas such as Matcha are especially 

valued for being high in EGCG 

(epigallocatechin-3-gallate), an 

antioxidant, anti-inflammatory and 

anti-atherogenic agent. 8 

Fighting lifestyle diseases and 

obesity 

Today’s official institutions 

recommend a healthy diet with 

plenty of fresh fruit and 

vegetables, whole fibres and 

proteins, in combination with an 

active lifestyle. But for all those 

who do not follow these 

guidelines, pharma offers solutions 

that fight high blood pressure and 

elevated cholesterol levels. 



Health ingredients Europe celebrates its 10th 

edition 

Founded in 2000, Hi Europe & Ni is one of the world’s leading events for 

health ingredients. The 2018 event will provide a comprehensive 

overview of the health and nutrition industry for more than 7,000 

visitors from an expected 94 countries. Already, 465 ingredient suppliers 

have confirmed their participation, including global powerhouses such 

as ADM, BENEO, GELITA, Glanbia, Ingredia and SternMaid, which has 

prompted event organiser UBM to move to an even bigger hall at 

Messe Frankfurt. Running alongside the show is the Hi Conference, with 

a packed programme highlighting and analysing the latest trends 

shaping the market today and in the future. 

Following its great success in 2016, Hi Europe will present the second 

edition of Health & Nutrition Week, featuring sessions and 

presentations from decision makers, researchers and product 

developers, as well as market experts. 

Luckily, nature provides a large 

variety of active substances that 

help both prevent and fight 

lifestyle diseases too. Many 

consumers are looking for 

products that support their weight 

management in a natural way. 

Glavonoid, for example, is a 

licorice root extract whose nonaqueous 

or oily polyphenols can 

ameliorate abdominal obesity, the 

most dangerous form of body fat. 

Citrus extracts rich in polyphenols 

are also said to support weight 

loss. 

Change or challenge? 

Plant-based food and drink 

products and dietary supplements 

are becoming increasingly popular 

– but manufacturers face 

challenges. The first and most 

important of these is this: What 

Mother Nature gives us is never 

standardised. The active ingredient 

content and quality can vary from 

season to season, and from region 

to region. Then there’s availability: 

Whenever a certain ingredient 

increases in popularity, consumer 

demand may exceed what’s on the 

market. In all cases, it is of 

paramount importance for 

companies to check their sources 

carefully. Purity, high quality and 

the absence of contaminants are 

crucial, but so is sustainability, 

with all of its environmental and 

social considerations. This is why 

many companies work only with 

contract farmers who are strictly 

monitored. Processing can be 

tricky too, especially when certain 

claims, such as ‘all natural’, are 

required. Therefore, many 

companies invest in extraction 

technologies that ensure high 

purity and standardised product 

quality. Bioavailability is also in 

focus: It is important to ensure 

that a certain ingredient doesn’t 

just enter the body, but that it can 

be taken up properly so that its 

health benefits are able to unfold 

and be utilised. With increasing 

knowledge, ‘plant power’ product 

* Hi Europe Brand Manager 

1 http://www.nutraceuticalsworld.com/issues/2017-11/view_features/global-functional-food-trends-natural-vs-fortified/1968. 

2 Mintel GNPD. 

3 Oliviert Martínez-Cruz, OctavioParedes-López: Phytochemical profile and nutraceutical potential of chia 

seeds (Salvia hispanica L.) by ultra high performance liquid chromatography. Journal of Chromatography A, 

Volume 1346, 13 June 2014, 43-48. 

4 Luciana Tavares, Toscano Cássia Surama Oliveira da Silva et al.: Chia Flour Supplementation Reduces 

Blood Pressure in Hypertensive Subjects. Plant Foods for Human Nutrition, December 2014, Volume 69, 

Issue 4, 392–398. 

5 Morris, Wang et al.: Nutrients and bioactives in green leafy vegetables and cognitive decline. Neurology, 

Dec 2017. 

6 Clare BA, Conroy RS, Spelman K.: The Diuretic Effect in Human Subjects of an Extract of Taraxacum officinale 

Folium over a Single Day. Journal of Alternative and Complementary Medicine. 2009;15(8):929-934. 

doi:10.1089/acm.2008.0152. 

7 Yoshida H. et al.: Administration of natural astaxanthin increases serum HDL-cholesterol and adiponectin in 

subjects with mild hyperlipidemia. Atherosclerosis. 2010 Apr;209(2):520-3. 

8 Mereles D, Hunstein W.: Epigallocatechin-3-gallate (EGCG) for Clinical Trials: More Pitfalls than Promises? 

International Journal of Molecular Sciences. 2011;12(9):5592-5603. doi:10.3390/ijms12095592. 

concepts are 

becoming more and more 

sophisticated. Experts know 

exactly which ingredients can be 

combined to fortify the effects 

even further – and a lot of 

companies are turning their ideas 

into indulgent and successful food 

products too. ■ 

Hi Europe/UBM 

https://www.figlobal.com/hieurope/ 


28 

show preview: PackExpo 

Anticipation builds for the largest packaging 

event of 2018: Pack Expo 

October 14–17, Chicago 

With PACK EXPO International and co-located Healthcare Packaging EXPO around the corner, 

anticipation is running high for the largest packaging event of 2018. 

© AdobeStock 

production and cooling conveyers 

at the Confectionery Pavilion. 

Sponsored by the National 

Confectioner’s Association (NCA), 

this Pavilion will also highlight 

innovations in easy-open 

packaging, portion control and 

much more. 

This year 50,000 packaging 

professionals will convene at the 

four-day event produced by PMMI, 

The Association for Packaging and 

Processing Technologies, to 

network and connect with 2,500 

exhibiting companies. The 1.2 

million-plus net-square-feet show 

floor will feature cutting-edge 

technology, innovative solutions 

and opportunities for attendees to 

participate in free educational 

sessions. 

“With packaging professionals 

from nearly every industry vertical 

attending the show, attendees can 

witness the latest industry 

advances and see technology in 

action,” says Laura Thompson, 

senior director of expositions, 

PMMI. “PACK EXPO International 

provides an opportunity to gain 

actionable insights and make 

meaningful connections with peers 

and potential suppliers all under 

one roof.” 

Attendees and exhibitors alike will 

have access to must-see highlights 

at this year’s show: 

Pavilions: 

The PACKage Printing 

Pavilion: Making its debut at 

PACK EXPO International 2018, 

the PACKage Printing Pavilion is 

the industry’s main stage for 

digital’s advantages for short-run, 

on-demand, cost-effective variable 

data and personalised packaging. 

The Containers and Materials 

Pavilion: This year’s Containers 

and Materials Pavilion will address 

the latest innovations in 

paperboard, glass, metal and 

plastic. Flexible and resealable 

packaging options will also be on 

display as well as innovative 

containers and sustainable 

choices. The Pavilion will also 

feature the Showcase of 

Packaging Innovations®, 

sponsored by The Dow Chemical 

Company, where visitors can view 

award-nominated packages. 

The Confectionery Pavilion: 

Candy and snack connoisseurs can 

find the newest trends and 

technologies relating to aeration, 

batch refining, shaping, cluster 

The Reusable Packaging 

Pavilion: As demand rises for 

sustainable packaging solutions, 

the Reusable Packaging Pavilion, 

sponsored by the Reusable 

Packaging Association (RPA), is a 

hotspot for reusable products, 

services and solutions for 

increasing sustainability across the 

supply chain. The RPA’s Reusable 

Packaging Center within the 

pavilion will offer free 

presentations on case studies and 

best practices for incorporating 

reusables. 

PACK gives BACK: 

Sponsored by Rockwell 

Automation (N-5701), PMMI’s 

annual benefit returns to Chicago 

in support of PACK EXPO 

Scholarships, a program for U.S. 

and Canadian students in 

packaging and processing. Guests 

will enjoy pre-show networking at 

4:30 pm with refreshments and 

appetizers followed by a 

performance at 5:30 pm by 

renowned stand-up comedian 

Sebastian Maniscalco. PACK gives 

BACK is Monday, Oct. 15 and 

tickets are $75. 

The Forum at PACK EXPO: 

The Forum will feature free, 45- 

minute open sessions on the latest 

industry trends by the OpX 

Leadership Network, Institute of 


show preview: PackExpo 29 

Packaging Professionals, Contract 

Packagers Association and PMMI 

Business Intelligence, followed by 

small group discussions and Q&A 

sessions. 

The Innovation Stage: On the show 

floor, the Innovation Stage 

presents free 30-minute seminars 

on breakthrough technologies and 

techniques focused on a wide 

range of industry-specific 

solutions. Located in the North 

Building, Booths N-4560, N-4570 

and N-4585; and at Healthcare 

Packaging EXPO – West Building, 

Booth W-320. 

Packaging & Processing 

Women’s Leadership Network 

(PPWLN): PPWLN serves to 

recruit, retain and advance 

women’s careers in packaging and 

processing. The PPWLN breakfast 

is on Tuesday, October 16, 7:30– 

9:00am and will include a 

conversation with industry 

executives, including Hugh Roddy, 

vice president global engineering & 

project management, Chobani; and 

Carol O’Neill, group president, 

packaging, Barry-Wehmiller; and 

other industry leaders. The panel 

will be moderated by Jane Chase, 

executive director, Institute of 

Packaging Professionals followed 

by a Q&A with leaders in the 

industry. 

Event sponsors: 

■ Duravant (S-2147) 

■ Morrison Container Handling 

Solutions (N-4906) 

■ Plexpack (N-5328) 

■ Septimatech (N-5742) 

The Technology Excellence 

Awards: These inaugural awards 

will recognise the most innovative 

technologies never before seen at 

a PACK EXPO. Attendees will be 

able to vote on their favorites 

among the finalists selected in 

specific market segments. 

Industry-specific Lounges: 

PACK EXPO International 

attendees can network with peers, 

gain specialised insights and rest 

their feet at the show’s three 

industry-specific lounges. 

Networking receptions for the 

Solutions for beverage manufacturers 

The beverage packaging and processing industry is experiencing major 

growth according to the 2018 Beverage Trends in Packaging and 

Processing report and accompanying infographic, produced by PMMI, 

The Association for Packaging and Processing Technologies. PACK 

EXPO International and the co-located Healthcare Packaging EXPO 

arrives just in time to feature all the solutions beverage manufacturers 

need to navigate this rapid development. 

The North American beverage industry is expected to grow 4.5% to 

US$45.5 billion in the next ten years. Despite 70% of respondents 

believing aluminum cans and bottles are expected to see the greatest 

innovation in design, container and graphics enhancements, plastic still 

accounts for 45% of packaging material usage. Ready-to-drink, nonalcoholic 

beverages (in glass containers) are expected to grow at about 

40% and wine (in plastic containers) is projected to increase 100% 

by 2028. 

According to the findings of the report, major consumer trends like 

convenience and portability are causing a shift in beverage 

manufacturing. More than 50% of participants at carbonated soft drink 

companies believe the eight-ounce size will soon become the 

predominant size across the United States and Canada. Of the 75 

percent of beverage companies who talked about pack sizes over 75% 

shared that their companies are also adjusting both pack sizes and pack 

designs to improve portability. 

Major drivers of these consumer trends include a desire for premium and 

ultra-premium brands, natural and organic products, environmentally 

friendly packaging, as well as Millennials craving creativity. 

There are also several retail trends that beverage manufacturers should 

consider: 

■ Refrigerated section in grocery stores experiences the most rapid i 

innovation 

■ Mixed flavour, multi-packs are on the rise 

■ Large format club stores, Walmart and Whole Foods accelerate 

innovation at all major beverage companies 

Environmental responsibility has increased in importance to beverage 

manufacturers. PET bottles from 100% recycled PET resin now offer the 

same clarity and barrier properties as 100% virgin PET. More than 75% of 

beverage companies are actively taking steps to reduce the materials in 

their package and lessen their overall carbon footprint. Aluminum 

accounts for 70% of recycled beverage containers while glass accounts 

for 23%. 

Snack, Confectionery and 

Beverage Industry Lounges will 

take place in their respective 

locations on Tuesday, October 16, 

from 3:30–5:00pm 

The Candy Bar Lounge (Booth 

S-2583) will serve as a networking 

destination for confectionery 

industry experts and their 

customers. Hosted by The 

National Confectioners 

Association (NCA) and sponsored 

by Robert Bosch Confectionary 

Technology (Booth S-3514). 

The Beverage Cooler Lounge 

(Booth N-4575) will serve as a 

networking hub for beverage 

industry professionals and ISBT 

subject matter experts. Hosted by 

The International Society of 

Beverage Technologists (ISBT) 

and sponsored by Bevcorp, LLC 

(Booth S-3874). 

The Snack Break Lounge 

(Booth N-4565) will serve as the 


30 

show preview: PackExpo 

central meeting place and 

information center for snack 

industry professionals at the show. 

Hosted by SNAC International and 

co-sponsored by Dorner 

Manufacturing Corporation (Booth 

N-4936), JLS Automation (Booth 

N-5342) and Soft Robotics, Inc. 

(Booth E-7207). 

Student Opportunities: 

PACK EXPO International offers 

programs and activities aimed at 

getting students excited about 

careers in packaging. 

The Amazing Packaging Race 

Students are invited to discover 

the exciting possibilities in the 

packaging industry by 

participating in the Amazing 

Packaging Race, sponsored by 

ASCO (N-4721). In this fun and 

educational event on Wednesday, 

October 17 from 9:00am –2:00pm, 

teams from colleges and 

universities across the U.S. race 

around the PACK EXPO 

International show floor to 

complete tasks at the booths of 

participating exhibitors. 

CareerLink @ PACK EXPO 

CareerLink, PMMI’s online job 

board, is going live at PACK EXPO 

International and the co-located 

Healthcare Packaging EXPO in 

2018. CareerLink @ PACK EXPO 

is an opportunity for PMMI 

members and consumer packaged 

goods (CPG) companies to meet 

with students and veterans 

pursuing careers in packaging and 

processing during one-on-one 

interviews. Interviews will take 

place at the show on Monday, 

October 15 (9:00am–3:00pm) and 

Tuesday, 16 (9:00am–5:00pm) 

(Booth E-353a). 

Future Innovators Robotics 

Showcase 

High school robotics teams from 

the across the country showcase 

their design, engineering and 

troubleshooting skills Sunday 

October, 14–Tuesday 16, 9:00am– 

4:00pm (Booth E-6620). ■ 

PACK EXPO International 

packexpointernational.com 

hcpechicago.com. 

Bosch Packaging Technology: Launch of Kliklok MEC 

Bosch Packaging Technology will launch the new Kliklok MEC at 

PACK EXPO International 2018 in Chicago. The new Midrange 

Endload Cartoner (MEC) features a future-proof sanitary 

design, tool-less changeover and easy operator access. It 

packs up to 170 cartons per minute and is designed for the 

highest food safety standards and for maximum production 

levels. The MEC was designed to handle a wide range of 

carton sizes, for products as small as ¾ inch thick singleserve 

pizza to a 4-inch-tall cake. 

“The Kliklok MEC was designed to meet our customers’ 

needs for future-proof sanitary construction and ease of use and 

maintenance, with fast, tool-less changeovers and remarkable access,” said Janet Darnley, Product 

Manager at Bosch Packaging Technology in Decatur, U.S. “We surveyed our customers on what they wanted 

and we delivered. One additional feature we added as standard is open flap detection to avoid opened or 

partially opened cartons exiting the machine – a quality requirement in our customers’ minds.” 

Easy access with a sanitary design 

The Kliklok MEC meets the stringent sanitary standards with its open-channel stainless steel frame and angled 

surfaces. Thus it provides no place for product or debris to accumulate. Moreover the machine is IP65 

washdown rated, which is easier to clean. The electrical cabinets are mounted overhead for safety and assist 

unobstructed operator access. The all-new design features full-length doors to allow walk-in access for 

maintenance and changeovers. Changeovers on the Kliklok MEC are tool-less, easily repeatable, and can be 

completed by one operator in ten to twelve minutes. The new Bosch HMI 4.0 touchscreen guides operators 

through the process step-by-step. 

Designed for a wide range of carton sizes 

The Kliklok MEC features the patented rotary carton feeder, which erects cartons in the direction of product 

flow with a 30% greater carton-open time. This allows the use of carton board with a higher recycling content, 

delivering end-users tangible savings in material costs. The straight-pick motion reduces wear on suction cups 

and short, rigid bars minimize deflection. The MEC can package a wide variety of foods at speeds up to 170 

cartons per minute (9” Pitch). 

Kliklok endload cartoners are widely used in the frozen foods, refrigerated/prepared foods, bakery, snack, and 

confectionery industries. They erect, load and close standard sleeve cartons, open-end five-crease sleeves, 

octagonal gusseted and open-corner cartons, gable-top and flip-top cartons, and other special shapes. ■ 

www.bosch.com 

Booth 

S-3514 


show preview: PackExpo 31 

Adents to demo multi-factory scenario for its signature cloud-based 

serialisation solution 

Booth 

W-820 

Adents, a leading provider of premier, versatile serialisation and track & trace solutions, will demonstrate a 

variety of offerings at Healthcare Packaging Expo. For Adents, this year’s highlight isn’t limited to its Booth 

#W-820, but extends to those of partner companies Omega Design Corp. (Booth #S-3714) and Pineberry 

Manufacturing (Booth #S-1432). The stands will combine to portray a multi-factory serialization scenario 

utilizing the Cloud-based Adents Seriza solution, which provides unprecedented levels of flexibility and 

scalability for pharmaceutical manufacturers and packagers. 

The setup will include real-time reports from several machines running simultaneously, demonstrating the 

sort of global connectivity that has been absent in most serialization efforts to date. As such, Adents and its 

partners will showcase serialised production in various modes at different locations, as well as distribution of 

resulting data. The multi-factory environment will include hypothetical sGLN’s sent to hypothetical GLN’s 

representing specific OEMs. 

Adents Seriza comprises two primary tools: 

■ Adents Supervisor, installed on a central server at site-level, manages and distributes serialised codes. 

All line configurations are handled at the site level, leading to quick implementation and scalability, 

while greatly reducing the effort to revalidate lines when changes are made. 

■ At the line level, Adents Pilot drives the printing of unit codes and controls their conformity. The 

solution directs printing and vision systems, and manages communication with line equipment to deliver 

a customer’s choice of item-level serialization, item-to-bundle aggregation, bundle-to-case aggregation, 

or case-to-pallet aggregation. 

Also on display at Healthcare Packaging Expo will be Adents Prodigi, jointly developed with Microsoft and 

powered by Azure technologies. Adents Prodigi is the first Cloud traceability solution that centrally manages 

regulatory requirements, connecting multiple trading partners, and allowing pharmaceutical companies and 

CMOs to benefit from the massive amounts of data generated during the serialization and track & trace 

process. Adents Prodigi opens new horizons beyond regulatory compliance, in terms of data analysis 

(including Microsoft Power BI), machine learning tools, and additional capabilities through existing in-house 

or third-party solutions. 

At the show, Adents Prodigi will be demonstrated via real-time connections between Adents and the booths 

of several machinery partners, including Omega Design and Precision Automation. 

“Adents Seriza and Adents Prodigi are groundbreaking innovations developed to help pharma manufacturers 

address today’s serialization challenges, while simultaneously realizing tremendous business benefits,” said 

Christophe Devins, CEO of Adents.“Adents products help connect multiple trading partners, manage dozens 

of countries’ regulations, and enable users to capitalise on serialisation data by delivering significant beyondcompliance 

ROI.” ■ 

www.adents.com 


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processing & packaging 33 

Quality and safety are the priority 

Oxygen measurement system for sausage and meat packaging 

In order to be able to guarantee that the MAP packs the company produces are absolutely safe, 

Tyrolean food manufacturer Hörtnagl decided to test GEA’s OxyCheck optical monitoring system on 

a thermoformer. The advantages of the measurement system, which works non-invasively and 

leaves no pack unchecked, are evident along the entire line. 

At Hörtnagl, a 

fluorescent 

sensor spot is 

used to analyze 

the residual 

oxygen content in 

a pack without 

contact. (Photo 

GEA) 

“Over the last few decades we 

have continually invested in our 

packaging division,” Hans Plattner, 

Managing Director and 

Shareholder of Andrä Hörtnagl 

Produktion und Handel GmbH, 

recalls at the company 

headquarters in Hall. “In general, 

we’re always open to new 

developments. This is true both in 

terms of our product philosophy 

and our machinery, which we make 

sure is state of the art. We are 

convinced that modern and highquality 

manufacturing is only 

possible through continuous 

investment to ensure compliance 

with the ever more stringent 

hygiene and quality guidelines and 

to fulfill customer requirements.” 

The manufacturer of high-quality 

sausage and meat products has 

been working with GEA to meet its 

packaging needs for nearly 40 

years. There is great confidence in 

the machine technology of the 

internationally operating group. 

Regardless of the product, 

whether it’s the Austrian sausage 

specialty ‘extrawurst’, loin of 

bacon, rosemary lamb salami, 

Lyoner sausage or cold cuts with 

asparagus, they’re all packaged 

for the customer on one of three 

PowerPak thermoformers in a 

range of different pack types. 

Looking back 

The history of the Hörtnagl 

company begins in 1863. The 

family business, run today by fifthgeneration 

family members, is the 

market leader in in the production 

and finishing of high-quality 

sausage and meat products. The 

entire product range – from 

succulent steaks from Tyrolean 

Grey Alpine cattle to the popular 

extrawurst and frankfurters – is 

produced using only ingredients 

from Austria or the Tyrol region. 

An integral part of the company’s 

The oxygen 

measurement 

system from GEA 

analyzes the 

residual oxygen 

content of all 

sausage packs on 

three lanes. 

(Photo GEA) 


34 

processing & packaging 

Hans Plattner (right) and Reinhard Penz from Hörtnagl have been won over by 

GEA OxyCheck. (Photo GEA) 

product philosophy involves 

holding fast to the values of 

quality, regionalism and 

sustainability. Origin, quality and 

flavour are thus the cornerstones 

of their business strategy. 

Hörtnagl has a workforce of 

around 250 employees. Its meat 

and sausage range is available to 

consumers at fourteen companyowned 

stores as well as through 

food retailers and at various 

grocery store chains. The products 

for the food service industry and 

end consumers are sliced and 

packaged according to customer 

requirements on approximately 

500m 2 of production space at the 

company’s headquarters in Hall. 

“We set high standards in terms of 

readiness to deliver, packaging and 

design,” Plattner comments. “For 

us, fulfilling special requests is just 

business as usual.” 

Up to ten die set changes 

The food manufacturer produces 

between ten and twelve tons of 

product each day. The company 

runs a one-shift operation, five 

days a week. “Our entire range 

comprises more than 100 

products,” Plattner reports. 

“Flexibility is extremely important 

to us. Some of our sausage 

products are sold in seven 

different pack sizes.” 

And this is exactly where the 

powerful GEA thermoformers can 

demonstrate what their strength 

are. Their robust design ensures 

longevity. Another advantage is 

the short conversion time for 

product changes. “Because of our 

extensive range of products and 

packaging, we change die sets on 

a machine up to ten times per 

shift,” Reinhard Penz, Head of the 

Packaging Division, explains the 

specifications profile. “On the one 

hand, we need to be able to do 

this quickly, to minimize downtime. 

On the other hand, the constant 

conversions put a lot of pressure 

on the machine itself. One big 

advantage is the running time of 

the machines. The thermoformers 

are practically maintenance-free.” 

Perfect MAP packaging 

The two companies work together 

so well and have such a good 

About GEA 

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 4.6 billion in 2017. The 

international technology group 

focuses on process 

technology, components and 

sustainable energy solutions 

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 

December 31, 2017, the 

company employed almost 

18,000 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 on the 

Internet at gea.com. 



The oxygen concentration in the MAP packaging changes the fluorescence of the dye in the sensor spot. The oxygen 

content is analysed and documented using light. (Photo GEA) 

relationship that the Tyrolean 

sausage and meat manufacturer 

offered to help field test an 

innovation and installed GEA 

OxyCheck on its thermoformer. 

Integrated into a packaging 

machine, this quality control 

system analyzes the residual 

oxygen content and, as a side 

benefit, the seal integrity of every 

single modified atmosphere pack 

(MAP) that leaves the 

thermoformer. 

This monitoring procedure 

eliminates the need for timeconsuming 

and costly sample 

testing which only checks a small 

percentage of the packs. 

OxyCheck is the first non-invasive 

oxygen measurement system for 

MAP packaging and is currently 

the only solution for in-line quality 

control on the market that 

analyzes the residual oxygen 

content of every single pack. 

“Consumer safety requirements 

are becoming ever more 

stringent,” the managing director 

points out. “We can now 

guarantee that every pack a 

consumer purchases has been 

tested.” 

How GEA OxyCheck works is 

simple. Optical sensors are 

installed on the thermoformer and 

a sensor spot is printed on the 

inside of the upper film of the 

pack. The measuring technique 

The measurement 

system not only 

monitors, but also 

includes a feature that 

can chart daily 

production 

makes use of the fluorescent 

properties of the dye on the 

sensor spot. When this dye 

absorbs light, it emits light at a 

different wavelength. The 

fluorescence of the dye changes 

depending upon the oxygen 

concentration inside the MAP 

pack, which means that the oxygen 

concentration inside the pack can 

be precisely determined from the 

outside. This procedure has no 

effect on the modified atmosphere 

or the pack contents. The sensor 

spot meets all relevant EU 

regulations for materials and food 

contact. 

However, the system offers further 

advantages. “We discovered that, 

as a side benefit, the system can 

also check seal integrity, which 

means that damaged packs are no 

longer a problem,” Penz explains. 

Documenting daily production 

Before all the features of the 

oxygen monitoring system can be 

used, work flows need to be 

adapted and settings adjusted. 

“We’re never been left in the 

lurch,” the division manager 

recalls. “Our GEA representatives 

came on site to help us again and 

again until we were satisfied with 

how the newly installed technology 

worked.” 

The measurement system not only 

monitors, but also includes a 

feature that can chart daily 

production. “This helps us meet 

our documentation obligations 

even better,” Plattner says. The 


36 


residual oxygen levels of all 

products and batches are recorded 

in a log, which can be accessed at 

any time in the form of a pdf-file or 

printout. “We can thus guarantee 

compliance with all national and 

international standards,” Penz 

affirms. 

Consumers, retailers 

and manufacturers 

benefit from using the 

monitoring system 

because the MAP packs 

are guaranteed to be in 

perfect condition when 

they reach consumers 

“When we were still carrying out 

costly spot checks, which were 

required after every film change, 

we only checked the oxygen 

content of one index full of packs 

and not the entire batch. In 

contrast, today we monitor 100% 

of the packs without damaging any 

of them,” the division manager 

says. “We also no longer have 

unplanned machine downtime 

because all packs now meet the 

required specifications. If the 

oxygen content of a pack is not up 

to standard, that pack is 

automatically removed without 

having to shut down the system. 

This is also more environmentally 

friendly because we no longer 

need to destroy packs, which 

means that we need less 

packaging materials. The process 

also has benefits in terms of 

hygiene. Once packaged, the 

packs are no longer at risk of 

contamination.” 

Significant reduction of risk 

More than half of all fresh foods 

available in stores are packaged in 

modified atmosphere. In addition 

to sausage and meat, this includes 

poultry, baked goods and 

confectioneries and milk products. 

GEA OxyCheck can be installed as 

an optional feature on the latest 

generation of PowerPak 

Reinhard Penz (right, Hörtnagl) and Andreas Steffen (GEA) implemented the 

field test together. (Photo GEA) 

thermoformer. All existing 

machines that are equipped for 

MAP can be outfitted with this 

monitoring system. The system 

can then be configured to reflect 

on-site conditions and customer 

needs. OxyCheck does not impair 

the performance of the packaging 

machine in any way. 

Consumers, retailers and 

manufacturers benefit from using 

the monitoring system because 

the MAP packs are guaranteed to 

be in perfect condition when they 

reach consumers. Once able to 

ruin a company’s reputation, 

product recalls have now become 

a thing of the past. “It’s easy to 

destroy the trust a customer has in 

a manufacturer,” Plattner points 

out. “That’s why we’ve made 

quality and safety our top priority. 

Our expectations have been more 

than fulfilled. We have been 

completely won over by the 

advantages the optical 

measurement system has to 

offer.” ■ 

GEA 

www.gea.com 



Making the switch from batch to continuous 

cooking and cooling of pasta 

Food processors are seeing the benefits of changing from batch to continuous cooking and cooling 

of pasta. Mixum, AB, the leading producer of cooked pasta in Sweden, recently made the switch 

from batch to continuous processing with a significant improvement in the quality of its pasta and 

an 85% reduction in its cleanup changeover times. 

Located in Motala, Sweden, about 

100 miles west of Stockholm, 

Mixum, AB (Mixum) started 

producing boiled and peeled eggs 

for restaurants and commercial 

kitchens in 1989, becoming today 

the largest processor of cooked 

and peeled eggs in Sweden, 

handling 250,000 eggs daily. The 

company has since expanded its 

product line to include the 

preparation of fresh sandwiches 

and salads for convenience stores, 

and the manufacture of a line of 

ready meals, sauces and 

dressings. Mixum is also the 

largest producer of cooked pasta 

in Sweden, much of which is 

supplied to Picadeli, AB, the salad 

bar chain popular in Sweden, 

Scandinavia and much of northern 

and western Europe. Mixum 

provides pasta-based salads to 

almost 3,000 Picadeli locations 

throughout Sweden, Finland, 

Denmark, Germany and France, 

representing 35–40% of Picadeli’s 

total product offering. 

Mixum’s success is largely due to 

its meticulous attention to product 

quality, food safety and 

streamlined manufacturing 

initiatives. The company operates 

in compliance with HACCP 

(Hazard Analysis and Critical 

Control Points), a management 

system in which food safety is 

addressed from raw materials 

through the production of the 

finished product. It is also 

certified through FSSC (Food 

Safety System Certification) 

22000, sanctioned by the Global 

Food Safety Initiative, which 

provides a framework for 

effectively managing a company’s 

food safety responsibilities. And 

since 2001, Mixum has been 

certified according to ISO 14001, 

the international standard that 

specifies requirements for an 

effective environmental 

management system. 

“We are very focused on hygiene 

and proper food management,” 

said Magnus Franzen, CEO of 

Mixum AB. “All of our staff are 

trained and involved in maintaining 

food quality, and very committed 

to it. Likewise, environmental 

issues are very important to us, 

reducing the use of energy and 

other natural resources and 

optimising the efficiency of our 

processes.” 

Between 2010 and 2012, Mixum 

rebuilt its entire production 

facilities from the ground up into a 

model food processing plant. Not 

only was it designed to be highly 

energy efficient, reducing energy 

consumption by 30%, it also put 

into place state-of-the art food 

processing equipment. 

Batch to continuous pasta 

processing 

One of those systems installed 

into Mixum’s newly-built facility 

was a line of continuous-process 

blanching and cooling equipment 

for pasta, which replaced a batch 

processing system being used for 

over a decade. 

“We were cooking our pasta in 

batch vessels,” explained Franzen. 

One of those systems 

installed into Mixum’s 

newly-built facility was 

a line of continuousprocess 

blanching and 

cooling equipment for 

pasta, which replaced a 

batch processing 

system being used for 

over a decade 

“This method did not give us much 

control in terms of timing of the 

Mixum's Lyco 

Clean-Flow XT 

continuousprocess 

blancher 

processes 

2,200 lbs. of 

pasta per hour 


38 


cooking and cooling because it 

was being done manually.” 

“We were looking for equipment 

that could not only cook, but that 

could also cool, so we could 

maintain better control over the 

entire process,” added Franzen. 

“We needed very fast cooling, so 

we could get more consistent 

product quality.” 

Mixum also needed to increase its 

production throughput to keep 

pace with growing demand for its 

pasta products. Like many other 

food processors, Mixum was 

leaning toward shorter runs of a 

wider selection of products to 

processed, with increasing concern 

about quick change-overs, and 

faster clean-up and turn-around 

times. 

“After reviewing many process 

options, we decided on a 

continuous-process Clean-Flow ® 

XT blancher, from Lyco 

Manufacturing, and a continuousprocess 

Easy-Flow cooler, also 

from Lyco,” said Franzen. 

Clean-Flow ® XT continuousprocess 

blancher 

The Clean-Flow XT blancher 

addresses Mixum’s need for more 

consistent pasta quality, and faster 

clean-up and changeovers. The 

blancher utilises a 40”diameter 

auger with flights to move the 

pasta through water, fully 

submerged, from input to output. 

The machine is equipped with 

Hydro-Flow ® agitation, a Lyco 

development, which enables a 

more uniform cooking and cooling 

process. Hydro-Flow uses water 

flow to create turbulence, so it 

keeps the pasta moving around to 

achieve a more even cook. Underand 

over-cooking of the pasta is 

eliminated, and losses from 

sticking and clumping are also 

eliminated. 

But what makes this blancher 

quite unique is its faster sanitary 

cleanup time. What would normally 

take several hours for a thorough 

sanitary cleaning, can now be 

done in 30 minutes. This not only 

Mixum headquarters and plant in Motola, Sweden 

About Mixum, AB 

Started in 1989 with the three brothers Magnus, Mårten and Matts 

Franzén, Mixum AB is the largest processor of cooked peeled eggs in 

Sweden, handling 250,000 eggs daily, and the largest producer of 

cooked pasta. Mixum also manufactures a range of root-based salads, 

sandwiches and ready-meals. 

About Lyco Manufacturing, Inc. 

Lyco Manufacturing is a world-leading manufacturer of commercial 

cooking and cooling machines, liquid-solid separation screens, root crop 

peelers/scrubbers, and snap bean equipment for the processing of 

pasta, rice, dry beans and vegetables. The company has designed and 

installed thousands of machines for 50 of the top 100 food companies 

in North America and many smaller food manufacturers. 

Recognised worldwide for its innovative machine designs and the 

quality of its engineering, Lyco’s machinery has set the standard for 

increased capacity, improved product quality, reduced product damage 

and faster sanitary changeovers. The company’s passion is developing 

the best customer-aligned, innovative food processing machinery in the 

world. 

Founded in 1980 by owner and Chairman of the Board, David R. Zittel, 

Lyco Manufacturing is housed in a state-of-the-art 80,000 square-foot 

facility located in Columbus, Wisconsin, USA, 30 miles northeast of the 

capital city of Madison 

The Clean-Flow XT 

blancher addresses 

Mixum’s need for more 

consistent pasta 

quality, and faster 

clean-up and 

changeovers 

significantly reduces labor hours 

required for clean up, it permits the 

flexibility for more frequent 

changeovers to accommodate 

shorter production runs. 

A clean-in-place (CIP) system 

utilising spray manifolds clean the 

auger and tank.The CIP can clean 

over 98% of the machine by itself. 

Easy-Flow continuous-process 

cooler 

The pasta exiting the blancher is 

gently deposited into the Easy- 

Flow cooler via a flume, where it is 

quickly and evenly cooled to bring 

it down to the required 40° F (4.4° 

C) final temperature. 

Traditionally, pasta products take 

12 minutes to cook, but to cool the 

pasta to 40° F (4.4°C) takes 5 to 

10 minutes. Mixum’s Easy-Flow 



formerly by Mixum. 

“Before, with the batch method, 

we were running about 650 pounds 

of pasta per hour,” explained 

Franzen. “Now, with Clean-Flow 

XT and Easy-Flow we are 

processing about 2,200 pounds 

per hour. This is about 85% 

maximum capacity of the 

machines.” 

Each zone submerges 

and mixes the pasta in 

chilled 33°F (0.55°C) 

water where it rapidly 

discharges heat 

Mixum's Lyco EasyF 

“The quality of pasta compared to 

batch processing is much better,” 

added Franzen “We can reach 

more exact blanching and cooling 

process temperatures and times 

with the continuous system. And 

the speed of cooling the pasta is 

amazing. The cooling is directly 

influencing the quality of our 

pasta.” 

“We are processing the pasta two 

shifts per day, four days per 

week,” said Franzen. “The Clean- 

Flow XT blancher makes for fast 

and thorough sanitary clean-up 

between runs.” ■ 

Filling prepared, cooked and chilled, pasta salad into containers for distribution 

Magnus and 

Matts Franzen, 

founders and 

owners of 

Mixum AB 

cooler is considerably faster. It 

receives the 180° F–200°F (82°C – 

93°C) pasta, and chills it to 40°F 

(4.4°C), or less, in under 30 

seconds. 

When the pasta enters the cooler, 

it is pulled into a damage-free, 

Venturi-action water plenum and 

mixed with cold water where the 

heat begins to be removed. The 

cooler consists of four zones, or 

chambers, for cooling the pasta. 

Each zone submerges and mixes 

the pasta in chilled 33°F (0.55°C) 

water where it rapidly discharges 

heat. The first stage cools the 

pasta to below 70° F (21° C) in 

under 10 seconds. The second 

stage cools the pasta to 55°F 

(13°C), the third and fourth stages 

bring the pasta temperature down 

to 40°F (4.4°C) or below. The 

Easy-Flow cooler can chill any of 

Mixum’s particulate pasta shapes. 

Process results 

Automatically controlling the pasta 

cooking and cooling, with 

consistent parameters for 

temperatures, process times and 

recipes, has completely outperformed 

the batch method used 

Jeff Zitte/Patrick Roberts 

Vice President of Applications and Marketing 

Lyco Manufacturing, Inc 

www.lycomfg.com. 


40 


Prevention of recontamination in powdered 

milk production for baby food: Process 

diaphragm pump ensures compliance with 

high hygiene standards 

Manufacturers of milk-based food for babies and small children have to uphold the highest purity 

standards in their products, as well as consistent quality and optimal process safety in the plant. 

There is significant risk of hygienically unsuitable system components recontaminating the end 

product. This is why there are strict standards regarding hygiene and material approvals for 

production systems. 

For even better compliance with 

these requirements, HOCHDORF 

Swiss Nutrition AG., a Swiss 

producer of infant formula and 

follow-on milk, has acquired a new, 

hygienic high-pressure pump for 

conveying the manufactured milk 

concentrate reliably and safely as 

well as for metering and further 

processing precise quantities. 

Unlike the plunger pump 

previously in use, the hermetically 

sealed diaphragm pump does not 

require plunger flushing. This 

substantially lowers the risk of the 

system recontaminating the end 

product. The company decided on 

a Triplex G3F process diaphragm 

pump in an aseptic design with a 

collecting pipe and pressure 

transmitter solution from LEWA 

GmbH. It is designed for the 

pressure necessary for spraying 

the concentrates in the spray 

tower and also stands out thanks 

to its hermetically sealed 

diaphragm pump heads, its highpower 

drive unit and its low noise 

emissions. The unit has been in 

continuous operation without 

errors since April 2017 and the 

risk of recontamination has been 

substantially lowered. 

“Due to the high hygiene 

requirements for the production of 

food for children and infants, it is 

necessary to make continuous 

adjustments to new legal 

mandates,” explains the plant 

manager responsible at 

HOCHDORF Swiss Nutrition AG. 

“This is why it is essential that we 

coordinate the individual 

components in our plant to each 

other perfectly in order to meet 

the highest purity specifications 

and, beyond that ensure 

consistent product quality. 

Therefore, the references from 

LEWA about similar hygienically 

advanced applications were 

important when deciding on 

diaphragm pump technology.” This 

is especially true for producing 

special milk powder for infants and 

small children. To manufacture 

these products, whole milk, 

consisting of about 87 percent 

water, is dehydrated. In this 

process, the first step is producing 

a milk concentrate under gentle 

vacuum conditions. The 

concentrate is extremely critical 

with regard to hygiene. The 

prepared concentrated semifinished 

product is then pumped to 

a clean room for further 

processing, which is where 

subsequent drying takes place. 

This step previously involved using 

a plunger pump that was not 

optimally suited for the application 

due to its design and mode of 

functioning. “The need to cool the 

plungers of the pump with water 

resulted in a high recontamination 

risk for the finished product, which 

cannot be sold and must be 

disposed of if it becomes 



About Hochdorf Swiss Nutrition AG 

HOCHDORF Swiss Nutrition AG is part of the HOCHDORF group, which 

is headquartered in the town of the same name in Switzerland. The 

company was founded in 1895. Since entering the market, it has 

specialised in developing, manufacturing and globally marketing food 

products and ingredients made of milk, cereal and oil seeds. In total, it 

employs approximately 650 workers and its products are solid in 90 

countries around in world. 

About LEWA GmbH 

LEWA GmbH was founded as a family company by Herbert Ott and 

Rudolf Schestag in 1952. Today it is the world’s leading manufacturer of 

metering pumps and process diaphragm pumps as well as complete 

metering packages for process engineering. The Leonberg, Germanybased 

company developed into an international Group within a few 

decades and saw further improvement in its position on the world market 

as part of integration into the Japanese Nikkiso Co. Ltd. in 2009. As a 

research and production-oriented company, LEWA develops technologies 

and provides solutions for the vast array of applications among its 

customers. Its products are used mainly in the oil and gas industry, in gas 

odorisation, in refineries and petrochemicals, as well as in the production 

of plastics, detergents and cleaners. Additional application areas include 

the chemical industry, cosmetics industry, pharmaceuticals and 

biotechnology, food and beverage industry, and energy utilities. LEWA 

currently employs around 1,200 people and owns 14 subsidiaries around 

the world along with having 80 representatives and sales offices in more 

than 80 countries. 

contaminated. That is why we 

were looking for a solution that did 

the job without plunger flushing,” 

says the plant manager. 

The decision was made to 

purchase a Triplex G3F process 

diaphragm pump from experienced 

pump manufacturer LEWA. The 

Triplex series in the company’s 

repertoire features pump units that 

are specifically designed for the 

high pressures and flow rates of 

the food and fat-processing 

industry, meaning that the required 

throughput of 4,000l/h at 250 bar 

was no problem at all. The G3F 

also features a total of three M9 

pump heads specifically selected 

for the aseptic application at 

HOCHDORF. These pump heads 

feature PTFE sandwich 

diaphragms, which guarantee both 

high operating safety and 

comparably low maintenance 

effort. The pump’s hermetic 

tightness with the corresponding 

system connection ensures sterile 

conveyance of the product. All 

wetted surfaces are made of highstrength 

DIN 1.4571 (316 Ti) 

stainless steel and designed with a 

surface roughness of Ra

42 


Replacing extraction columns with rotary 

pressure filters 

Best flavour thanks to extraction with BHS rotary pressure 

filters 

Instant products provide consumers with natural flavours in a concentrated, long-lasting format. 

The final granulate is the result of a multi-stage procedure that starts with an extraction. Hot water 

or steam is used to leach aromas from a solid. Traditionally, this process step involves the use of 

extraction columns. BHS has optimised extraction processes at various customers by introducing 

rotary pressure filters. This increases the yield and improves the taste of the final product. Owing 

to these properties, producers and end consumers both benefit from the alternative process. 

Rotary pressure 

filter of type 

RPF X20 with 

TwinDrive and 

an active filter 

surface of 

8.6 m². 

Extraction is first and foremost 

about preserving the natural 

aromas and ingredients of plant 

products. Successful extraction 

should result in a final extract that 

retains both the taste and aroma 

of the original product – be it dry 

fruit, coffee beans or plant parts. 

Producers naturally also endeavor 

to maximise yield. Given these 

requirements, the challenge is to 

achieve the right balance between 

quality and quantity. This is related 

to temperature, water throughput, 

grinding degree and processing 

time. For this process step, 

extraction 

columns are frequently 

used. The solid is ground and fed 

into these tall vessels, and then 

hot water or steam is passed 

through them from the bottom to 

the top. The flavouring is 

separated from the solid and 

drawn into the liquid. Next, it is 

concentrated and freeze-dried. As 

a result, a marketable extract of 

the base substance is obtained. 

When mixed with hot water, the 

preserved aromas and flavours are 

released again. 

Traditional extraction process 

shows room for improvement 

The extraction columns 

traditionally used in this area do 

not allow for continuous 

extraction. Each of the extraction 

columns connected in series 

contain the product in a different 

state of ‘aging’. The first 

extraction column holds material in 

its most diluted form. It is the first 

to be flooded with fresh steam or 

hot water. The resulting minor 

concentrate then moves on to the 

next extraction column with 

fresher material. The final 

extraction column contains the 

new product, and the water 

running through it already contains 

a highly concentrated solution. 

This counterflow washing process 

needs to be interrupted at regular 

intervals when the various 

extraction columns are refilled. 

From an engineering point of view, 

this requires the flow of water to 

be reversed from time to time, to 

ensure that the mostly consumed 

product remains at the beginning 

of the array. The process thus 

maintains a maximum 

concentration difference. This is a 

complex process, consuming 

significant time and resources. 

Furthermore, unsuitable particle 

sizes – which can occur due to 

variations in the natural raw 

material or due to imperfect 

grinding – cause clogging of the 

extraction columns. Should this 

happen, the entire process comes 



to 

a standstill until 

the problem has been resolved. 

BHS rotary pressure filters 

improve efficiency 

In search of a solution, BHS- 

Sonthofen took a close look at the 

production process together with 

various customers. After 

conducting many lab tests, it was 

found that rotary pressure filters 

can enhance the extraction 

process in many ways. Not only do 

they provide the basis for 

implementing a continuous 

process, but they also increase the 

extract yield and speed up the 

overall procedure. The reason is 

that the product can be filtered at 

much smaller particle sizes. 

Moreover, the increased surface 

area greatly reduces the diffusion 

path, thus cutting the time 

required for extraction to just a 

few minutes. In comparison, when 

utilising extraction columns, the 

product needed to be exposed to 

hot steam or water for several 

hours at much higher 

temperatures. The rotary pressure 

filter furthermore helps to gain a 

surplus yield of 3–5% from the 

same amount of raw materials. 

Further, shorter exposure times 

and lower temperatures help to 

improve the quality of the final 

product. The more delicate 

extraction process better 

preserves the natural flavours and 

aromas 

– a difference highly appreciated 

by consumers. This example of 

BHS-Sonthofen innovation 

illustrates how process 

optimisations can improve the final 

product in addition to delivering 

cost benefits. Better yet, both the 

manufacturer and end consumer 

profit from this smart technology. 

Used in production and research 

alike 

The customer was highly pleased 

About BHS-Sonthofen 

with the results of replacing the 

extraction columns with a rotary 

pressure filter: The long-term 

results were faster production, 

consistently higher yields, a 

significantly more reliable, faultproof 

manufacturing process and 

related availability. Interestingly, 

the reason for reaching out to 

BHS-Sonthofen in the first place 

some ten years ago was not at all 

to replace their existing process. 

The company had been in search 

of a filter solution to remedy a side 

problem relating to the use of 

extraction columns – specifically, 

the contamination of the filtrate 

with solids. BHS-Sonthofen 

identified the root cause of the 

issue and worked out a process 

optimization in cooperation with 

the customer. What contributed to 

this successful collaboration were 

the series of thorough tests 

conducted at the BHS filtration lab 

and directly at the production site. 

This was taken a step further by 

also installing two pilot systems at 

the customer’s European research 

center. They are still in operation 

and help to devise product 

enhancements or are used for 

consumer testing. With its ability 

to precisely control key 

BHS-Sonthofen is an owner-operated group of companies in the field 

of machinery and plant engineering based in Sonthofen, Germany. The 

company offers technical solutions for mechanical process technology, 

concentrating primarily on mixing, crushing, recycling and filtration. 

BHS-Sonthofen has a global presence with more than 400 employees 

and several subsidiaries. 

Opting for the right technology in solid-liquid filtration plays a key role 

in increasing efficiency and process optimizations in large plants. BHS- 

Sonthofen has been specializing in cake filtration for over 60 years. 

The first rotary pressure filter was developed as early as 1953. The 

Filtration Technology division manufactures filters and filtration 

systems for mechanical solid-liquid separation using pressure or 

vacuum filtration. BHS-Sonthofen not only offers its customers a 

comprehensive product range. One of the central tasks in every 

project is weighing up different alternatives against each other with 

the customer, select the best solution for the specific case, and 

implement it. The focus is on processes in the chemical, 

pharmaceutical, food and plastics industries, oil and gas as well as 

energy and resource extraction. For further information, please visit: 

www.bhs-sonthofen.de. 

Typical rotary 

pressure filter 

of type RPF 

A09 with an 

active filter 

surface of 

2.16 m² for 

use in 

pharmaceutical 

applications. 


44 


Images of 

stages 1 

through 4: The 

individual 

process stages 

performed in 

the rotary 

pressure filter 

of type RPF 

during 

continuous 

operation. 

Starting with 

(a) suspension 

feeding and 

filtration to (b) 

cake washing 

and (c) cake 

drying all the 

way to (d) 

discharging the 

cake. 

PHASE 1 PHASE 2 

PHASE 3 PHASE 4 

parameters, such as temperature, 

washing water, exposition time or 

grinding level, the rotary pressure 

filter has proven the perfect tool 

for the job. This convinced the 

customer to apply this technology 

on the production floor. At present, 

15 rotary pressure filters optimise 

the extraction process across the 

globe, including sites in England, 

Germany, Russia, Japan, 

Switzerland and the Netherlands. 

Rotary pressure filtration 

– Quality and versatility 

BHS rotary pressure filters of type 

RPF contribute to a highly 

concentrated, high-quality extract. 

And these are the features that 

count when it comes to producing 

food and dietary supplements. 

Whatever the flavour – ginkgo, 

hawthorn, St. John’s wort, coffee, 

tea or others – the consumer 

always expects a product whose 

flavours were extracted in a mild, 

low-temperature process that 

preserves the natural flavour and 

retains all key ingredients and the 

properties attributed to them. 

However, the application range of 

the rotary pressure filter is not 

limited to the food industry. Any 

type of biological material can be 

subjected to extraction. With its 

high yield, superior product purity 

and mild process, this type of filter 

ideally meets the needs of many 

other industries, in particular those 

of pharmaceutical companies. “It 

makes great sense to look into how 

BHS-Sonthofen might be able to 

optimise any existing extraction 

process,” confirms Martin Schäfer, 

Head Process Designer at the 

Filtration Technology division. 

“Many customers are not even 

aware of the alternatives and the 

degree to which these 

technologies can boost process 

efficiency. BHS-Sonthofen is more 

than happy to put its extensive 

expertise in the area of solid-liquid 

filtration to use to quickly identify 

suboptimal process steps and 

show customers how to tap into 

this potential.” ■ 

Roland Schmid 

Director of Marketing & Communication 

BHS-Sonthofen GmbH 

www.bhs-sonthofen.de 


show preview: FachPack 2018 45 

Visit FachPack 2018 

25–27 September 2018 

Tomorrow begins when you create it. Secure, sustainable and distinctive: Packaging has to meet 

exacting requirements that vary from sector to sector. This year, you will find the answers to these 

wide-ranging requirements at Exhibition Centre Nuremberg, on a display area that is larger than 

ever. 

Come to FachPack, the leading 

European trade fair for the 

packaging industry! You will get to 

see innovations for the packaging 

process chain, from new kinds of 

materials, packaging machines and 

finishing technologies to logistics 

systems and services. 

Suppliers and experts from all over 

Europe and beyond come together 

at FachPack. Take advantage of 

this opportunity to establish 

contacts and gain international 

packaging expertise. 

Discover the inspiring supporting 

programme: The special show 

‘Premium packaging’ in the new 

exclusively designed hall 8 offers a 

wealth of new ideas. The PackBox 

and TechBox forums and many 

other special display areas, 

meeting points and pavilions 

provide an opportunity to look at 

various issues in more depth. 

FachPack, Europe’s No.1 trade fair 

for packaging, processing and 

technology, is much more than just 

an exhibition, as a peek into the 

programme booklet shows. 

Alongside the 1,500 exhibition 

booths, the more than 40,000 

trade visitors can look forward to 

an attractive supporting 

programme with numerous 

presentations on the hot trends in 

the industry like digitisation, 

sustainability or design. Hall 8 is a 

new addition that puts the 

spotlight on premium packaging, 

packaging printing and processing. 

Working on the principle “Two are 

better than one”, the popular 

PackBox Forum (Hall 7) has now 

been complemented by a new 

TechBox Forum in Hall 3, almost 

doubling the number of 

presentations as a result. Another 

new feature is the Pavilion of 

European Associations in Hall 6 

that provides an inviting venue for 

knowledge-sharing and 

networking. 

Design 

How can design help create a 

successful brand image? What are 

the trends in brand 

communication? What new 

materials and technologies are 

available for packaging? Issues 

like these are addressed in the 


46 

show preview: FachPack 2018 

From Business Development Promoter to Exhibition 

Director: Cornelia Fehlner is the new face of FachPack 

In September 2018 FachPack, the European trade fair for packaging, 

processes and technology, will go into its next round of events. And since 

October 2017, it has had a new face at the helm, in the shape of 

Cornelia Fehlner. The 31-year-old native of Amberg has succeeded Heike 

Slotta as Exhibition Director. Slotta will continue to be associated with 

FachPack but will in future be focusing on strategic matters and will have 

overall responsibility for FachPack, BrauBeviale, EUROGUSS and SFC 

Street Food Convention. Fehlner, who has a degree in cultural economy 

and geography, gained experience abroad while still a student, spending 

time in Paris, Prague and Brussels. In her last role she was the Business 

Development Manager for the municipality of Weiden in the Oberpfalz 

region. A little more than a month after she officially joined 

NürnbergMesse, we met her for a chat. 

Where do you come from? What attracts you about the trade fair 

business? 

Cornelia Fehlner: I was born in Amberg and studied at the University of 

Passau and in Eichstätt. My last job was as Business Development 

Manager for the municipality of Weiden in the Oberpfalz region. I am 

delighted to now be part of NürnbergMesse and to get to know a new 

sphere in my capacity as Exhibition Director of FachPack. I have always 

been fascinated by the trade fair business, and have had professional 

dealings with it as well. From my previous experience I can say that trade 

fairs are not just about selling but are an important platform for 

networking with all major market players and for establishing and 

nurturing customer relations. I have made use of trade fairs as a 

marketing tool in my previous roles. So I will keep on wearing my 

“customer hat”, to offer the greatest possible added value to exhibitors 

and visitors of FachPack. There are certainly a lot of synergies with my 

previous employment. As a business development manager, I promoted 

our town as the ideal location for e-commerce and logistics – areas that 

are also covered by FachPack. 

How was your first month as Exhibition Director? 

Naturally, the first thing I had to do was to get to know the 

organisational and sales processes and find my way around the large 

exhibition grounds. After all, the exhibitors at FachPack take up 12 halls, 

almost the entire exhibition centre area. I also used my first weeks to get 

to know my team and establish an internal network. It is important to me 

to immerse myself quickly in the packaging sector and to forge contacts 

with customers, partners and industry associations. 

What goals have you set yourself for FachPack 2018? What do you plan 

to do? 

I am putting association work centre-stage. Because it covers expertise 

along the process chain for packaging for industrial and consumer goods, 

FachPack is a very diverse sector. This means that my first task has to 

be to further develop my network, reinforce partnerships and devise new 

formats within the trade fair as a marketing tool. I would like to design 

inspiring concepts precisely tailored to the needs of the already very 

large numbers of exhibitors and trade visitors. In respect of other 

European countries in particular, my goals are to win over new market 

participants, strengthen customer relationships and consolidate the 

position of the FachPack marketplace as the No.1 platform for the 

European packaging industry. In this context, my personal connections 

with our European neighbours will no doubt stand me in good stead. 

new Hall 8 and in a special show 

dedicated entirely to premium 

packaging, innovative materials, 

packaging printing and processing. 

In keeping with its design focus, 

Hall 8 will welcome its visitors in a 

stylish and sophisticated black and 

white look consisting of black clad 

walls and carpeting with 

contrasting white exhibition 

stands. This is where around 70 

companies will present their 

products and solutions. In the 

centre of the hall there will be a 

special show created by bayern 

design. It will display around 30 

innovative exhibits, including little 

cosmetics containers made from 

Finnish spruce, olive oil in 

crystalline sugar capsules or a 

paint backpack with integrated 

roller. 

Innovation out of the box: 

TechBox Forum 

TechBox Forum 

Smart packaging carriers, data 

security at packaging lines or 

digital campaigns are just some of 

the topics on the programme of 

the new TechBox Forum, which 

takes place on all three days of the 

fair in Hall 3. There will be 

presentations by renowned 

industry partners who will share 

their expertise and facilitate 

discussions on packaging and 

labelling technology, intra-logistics 

and packaging logistics. “Similar 

to the new hall set-up into the two 

areas ‘Packaging and Processing’ 

and ‘Technology and Processing’, 

we are also offering two 

thematically matching forums,” 

explains Cornelia Fehlner, 

Exhibition Director FachPack at 

NürnbergMesse. In addition, the 

PackBox Forum will be back again, 

in Hall 7 this year, with a series of 

presentations on packaging 

materials, packaging printing, 

processing and design. 

Europe’s packaging associations 

come together in Hall 6 

A new feature at this year’s 

FachPack is the Pavilion of 

Associations in Hall 6. Around ten 

advocacy groups and associations 


show preview: FachPack 2018 47 

from various European countries 

(including Poland, the Czech 

Republic, Hungary, Latvia, the 

Netherlands and Austria) will 

invite visitors to get to know them, 

chat and network at this open and 

attractive pavilion. 

The German Packaging Institute 

(dvi), Berlin, also has a stand in 

Hall 6 (6-459), where products 

that have received the German 

Packaging Award will be on 

display. This award acknowledges 

outstanding and innovative 

solutions from the entire 

packaging supply chain in ten 

different categories. It is regarded 

as the most prestigious European 

competition in the packaging 

segment and is presented by the 

dvi on the first day of FachPack. 

Supporting programme offers 

accessible knowledge transfer free 

of charge 

Numerous other special shows and 

forums offer education and indepth 

knowledge on the various 

aspects of packaging. And the 

best thing about this is that all 

items on the programme are free 

of charge with no need to register 

beforehand. 

Other highlights from the 

FachPack supporting 

programme 

■ Corrugated Cardboard Forum 

(26.9.2018, NCC Ost, St. 

Petersburg Room) 

■ Marketplace “Sustainability 

and plastics – no contradiction” 

(Hall 7) 

■ Theme park “Packaging in 

medical technology and 

pharmacy” (Hall 3A) 

■ Experience the world of solid 

fibreboard (Hall 9) 

■ “Labels & More” pavilion 

(Hall 9) 

■ German Ministry of Economic 

Affairs and Energy (BMWi): 

Young Innovative Companies 

Pavilion (Hall 3A) 

■ Robotik-Pack-Line (Hall 3) 

■ Packaging Business Lounge 

(Packaging Club) (Service 8/9, 

between Halls 8 and 9, 

Level 1) 

■ Xing Packaging Lounge 

(Service 1/2, between Halls 1 

and 2, Level 1) 

Detailed information is available 

from: 

www.fachpack.de/programme 

About FachPack 

FachPack is the European trade 

fair for packaging, processing and 

technology. Over a compact threeday 

schedule in Nuremberg from 

25 to 27 September 2018, it will 

present its extensive range of 

solutions for the packaging 

process chain for industrial and 

consumer goods. Its new brand 

image “Tomorrow begins when you 

create it” makes FachPack more 

up-to-date and more dynamic and 

gives it a more distinctive look. It 

is solution-driven and focused but 

as reliable and pragmatic as ever. 

With a unique trade fair portfolio 

from the segments packaging 

materials, packaging and 

packaging accessories, packaging 

machines, labelling and marking 

technology, machines and 

equipment in the packaging 

periphery, packaging printing and 

finishing, intra-logistics and 

packaging logistics, and services 

for the packaging industry, 

FachPack is the No. 1 industry 

gathering for the European 

packaging market that attracts 

trade visitors from all packagingintensive 

sectors: 

Food/beverages, 

pharmaceuticals/medical 

technology, cosmetics, chemicals, 

automotive and other consumer 

and industrial goods. ■ 

FachPack 2018 

www.fachpack.de/en 


48 

show preview: FachPack 2018 

GEA: Increasing product yield while boosting safety 

Hall 1 

Booth 

1-210 

When it comes to the slicing and packaging of food products, GEA Food Solutions sets the standards worldwide 

with its custom solutions. They meet all the requirements in terms of cost effectiveness, longevity and energy 

efficiency. GEA will be exhibiting innovations for the high-performance packaging machines PowerPak and 

SmartPacker and the reliable slicer DualSlicer II 1200. 

GEA will present its machine technology at the trade fair to introduce trends in technology, process and 

resource optimization options, food safety, return on investment and long-term viability. Also on exhibit are 

solutions for upstream and downstream slicing and packaging processes. 

GEA MegaSlicer XXL 1200 stands for a very high proportion of on-weight portions 

The GEA MegaSlicer offers high productivity and a very extensive range of applications and is displayed in the 

open, hygienic design with plastic covers. The involute blade rotor with patented idle-cut rotor technology 

achieves a blade speed of up to 1,500 rpm. It includes an automatic adjustment of shear edge distance for 

achieving a consistently good cutting quality. This, combined with the large cutting cross section and automatic 

product loading, leads to high productivity with best cutting and loading quality. 

The high capacity slicer is shown with the highly precise weighing system GEA Check 4000 whose hygienic 

design enables quick and easy cleaning. This slicing machine can be optimally integrated into semi-or fully 

automatic lines. 

Productive and safe packaging with PowerPak 

GEA’s tried-and-tested PowerPak thermoformer will be on exhibit featuring the non-invasive quality control 

system OxyCheck, the automatic pick-and-place and converger system CombiPick as well as the reliable 

labelling system TiroLabel. All three systems greatly increase packaging safety and, by extension, consumer 

safety. 

OxyCheck checks the residual oxygen content of every single MAP pack, which helps to ensure that each pack 

reaches the consumer in pristine condition. CombiPick is a compact line converger that picks out damaged or 

empty packs, ensuring that only products in perfect condition are fed to the machines downstream. The labelling 

and printing system TiroLabel increases the safety and efficiency of the label dispensing process. The labels are 

actively monitored to prevent any irregularities. 

Cooperating to further develop the SmartPacker 

For 65 years, the vertical flow packers of GEA have been state of the art. However, the companies Herrmann 

Ultraschalltechnik GmbH and GEA Food Solutions have now brought a new product onto the vertical form fill 

seal market: ultrasonic sealing solutions. Ultrasonic sealing has established itself as a sealing solution and costeffective 

alternative to heat sealing. This joint project allows the companies to offer new packaging solutions on 

the market that will ensure an even higher level of reproducible safety. They will continue to work together to 

develop new applications in food packaging. ■ 

www.gea.com 


analysis & control 49 

Are artificial sweeteners good for health? 

Artificial sweeteners have been used for many years in a wide range food products and 

beverages that we use in our day-to-day life. Many people have found products containing 

artificial-sweeteners safer for health in comparison to those with sugar. While this is true to 

some extent, there are many types of research and studies which show that there are a few 

types of artificial sweeteners which are found to be harmful to human health, especially children. 

This article discusses 

the aspects of artificial 

sweeteners that are 

beneficial for individuals 

who have used them or 

who are considering 

involving them in their 

day-to-day 

consumption, either 

to reduce the 

amount of sugar 

they are 

consuming, or to 

lessen the amount 

of their daily 

calorific intake. 

What are 

artificial 

sweeteners? 

Artificial 

sweeteners are 

products made 

for individuals who are 

looking to reduce their sugar 

intake or who cannot consume 

sugar. Although they have been 

used for many years, their status 

is still questionable. Some people 

have a perception that sweeteners 

are good as they do not lead to 

dental issues such as cavities and 

could be helpful in losing weight. 

On the other hand, there are 

people who believe that 

sweeteners can lead to some 

diseases, and even cause cancer.. 

There are two types of artificial 

sweeteners on the market that 

have been used for years in foods 

and food products as a 

replacement for sugar. These are 

sugar alcohols and non-caloric 

sweeteners. Non-caloric 

sweeteners do not add extra 

calories to the food, and many 

foods such as snacks and drinks 

contain them. Aspartame and 

saccharine are two such types of 

non-caloric sweeteners. 

On the other hand, sugar alcohol 

has an equal amount of calories to 

sugar. This artificial sweetener is 

used in hard candies and chewing 

gums. Similar to any other artificial 

sweetener, this product can cause 

issues such as dental cavities. 

However, chewing sugar-free gums 

after a meal can help to reduce the 

risk of cavities. 

Sugar alcohols are not at all 

helpful for people who are looking 

to lose some weight, as they 

contain the same amount of 

calories as sugar. In addition, they 

can give some people diarrhea. 

Mannitol and sorbitol are examples 

of sugar alcohols. 

Nevertheless, the Food and Drug 

Administration department of the 

US has approved all sorts of 

artificial sweeteners. The decision 

made by the FDA is based upon 

tests which demonstrate that the 

normal use of artificial sweeteners 

can be balanced against other 

health issues. However, there are 

individuals who are still concerned 


50 

analysis & control 

that such sweeteners might cause 

some health risks to individuals, 

especially in the case of children. 

So far, however, the tests have 

shown no conclusive proof 

regarding the safety of consuming 

artificial sweeteners. 

How artificial sweeteners work 

When an individual is trying to 

reduce some weight, restricting 

the sugar in the diet is among the 

best ways to lessen the calorie 

intake. There are many people who 

utilise artificial sweeteners as well 

as sweetened foods as an 

alternative to reduce their sugar 

intake. However, not all artificial 

sweeteners are free from calories. 

Sugar is not a single source of 

sweetness. There are numerous 

synthetic, organic, and inorganic 

materials that have sweet taste. 

For example, numerous plants 

contain sugar in the form of 

glycosides. For instance, Stevia is 

a plant that has high amounts of 

glycosides and it has been used 

for years to enhance the 

sweetness of foods and 

beverages. 

The measurement of sweetness 

we taste is based on the capacity 

of the receptors and molecules 

present in the tongue. The 

stronger the receptor the better 

the taste and the sweetness. 

Scientists researching this 

consider that the receptors in the 

taste buds are the main means of 

detecting the sweet taste. 

Artificial sweeteners and sugar are 

associated with the receptor, 

developing a sweet feeling that 

individuals experience when they 

are consumed. The receptors are 

discovered on the surfaces where 

the cells are present – inside the 

mouth and all over the tongue; 

these cells transfer messages to 

the brain that the person is eating 

something sweet. 

Artificial sweeteners are the 

material that is created to the 

same flavour or sweetness which 

we get from sugars. Some have 

low calories as they are much 

sweeter than sugar, and a small 

amount is needed as compared to 



sugar. Others contain very much 

fewer calories or even no-calories 

such that our body cannot 

consume them: they cannot be 

absorbed by our system, and 

instead pass directly through it. 

A few commonly used artificial 

sweeteners 

Sugar substitutes, sometimes 

called artificial sweeteners and 

low-calorie sweeteners, contain 

ingredients that are used to 

sweeten beverages and foods 

without the use of sugar. There is 

a lot of food on the market that 

contains sugar substitutes, and 

many companies use this as a 

marketing point. However, as a 

consumer, people should be aware 

and take care of the ingredients so 

as to evaluate from which sugar 

substitute the food has got the 

sweetness. 

Some of the products that have 

sugar substitutes are gum, sugarfree 

syrup, diet soda, fruit cups, 

low-calorie ice cream, pudding, 

yoghurt and a many more. If the 

food tastes sweet but is very low 

in calories, the chances are that it 

contains sugar substitutes. Various 

types of sugar substitutes include 

artificial sweeteners, sugar 

alcohols and stevia. A few are 

listed below: 

■ Agave nectar 

■ Acesulfame potassium AKA: 

Sunett, Sweet One 

■ Aspartame AKA: Equal, 

NutraSweet 

■ Honey 

■ High-fructose corn syrup 

■ Sucrose AKA: Table sugar 

■ Saccharin AKA: Sweet’N Low 

■ Neotame 

■ Sugar alcohols 

■ Stevia leaf extract AKA: Truvia, 

Pure Via. 

Advantages of artificial 

sweeteners 

There are endless advantages of 

artificial sweeteners. The most 

eye-catching ones are: 

Sweetness without using sugar: It 

is very strange how artificial 

sweeteners have the capacity to 

hold the sweetness of the sugar 

without actually using any sugar. 

However, this is the primary 

reason behind the selling of sugar 

substitutes that add sweetness to 

the food the way the original 

substance does. 

Managing the calories: In 

comparison to real sugar, artificial 

sweeteners do not have a lot of 

calories, but they are not at all free 

from sugar. They do have sugar 

but in a very small amount which 

the manufacturers claim as no 

calorie in the package. 

Can be used while on a 

weight loss regime: Before 

getting into a weight-loss diet, an 

individual can be used to the 

consumption of sugary foods and 

beverages. However, consumption 

of items such as artificial 

sweeteners can offer people a 

channel or medium to take a look 

at and improve their diet routine. 

By doing this, people will be able 

to slowly but gradually cut down 

the usage of sugar from their diet. 

Controlling diabetes: The 

major advantage that has made 

artificial sweeteners famous is the 

way it has low influence on blood 

sugar levels, unlike natural sugar. 

This makes the substitute very 

useful in helping people to manage 

diabetes. 

Disadvantages of artificial 

sweeteners 

Every coin has two sides and such 

is the case with artificial 

sweeteners! There are a few 

disadvantages that go hand in 

hand with beneficial effects. 

Associated with disease: 

Research shows that there are 

various diseases associated with 

the excess use of artificial 

sweeteners. The risk even includes 

cancer. As per the US FDA, the 

product is found safe to use, but it 

is possible that this conclusion 

may be reversed if future research 

proves it wrong.. 

Consumption of chemicals: 

Artificial sweeteners are generally 

a man-made compound which is 

not organic in nature. It can be 

considered unsafe for a human 

being, as the system is not 

designed to deal with such 

chemicals. 

Might lead to an increase in 

sugar cravings: As artificial 

sweeteners are not real sugar, 

they cannot fulfill your craving for 

sweet; however, it sometimes 

leads to over consumption in the 

attempt to satisfy those cravings. 

The reason that the 

sweeteners are made 

up of chemicals is 

keeping the suspicion 

and fear alive 

Effect of artificial sweeteners on 

health 

When it comes to the use 

beverages with artificial 

sweeteners, even one drink every 

day may lead to a higher, 

increased health risk than 

expected: 

Weight gain: A San Antonio 

Heart research found that weight 

change in every individual – over a 

period of every 7–8 years – shows 

that obesity and weight gain were 

very much more in people 

consuming diet beverages as 

compared to the ones who didn’t. 

Metabolic syndrome: There are 

numerous studies that show a 

huge risk of metabolic syndrome 

for users who consume diet soft 

drinks. This is actually a group of 

health conditions having high 

blood sugar levels, increased blood 

pressure, excess body fat, 

especially around the waist, 

increased risk of stroke, abnormal 

cholesterol levels, heart diseases, 

and others. 

Type 2 Diabetes: A European 

research has shown that the risk 

of development of type 2 diabetes 


52 


is double in people who consume 

diet beverages as compared to 

people who do not consume them. 

The most crucial thing to look into 

is that the people who had normal 

weight at the beginning of the 

research found that they were also 

at risk of type 2 diabetes due to 

the consumption of artificialsweetened 

beverages. 

Safety and side effects of artificial 

sweeteners 

The use of artificial sweeteners is 

becoming a lot more controversial 

due to the impact it has on health. 

Because the sweeteners are made 

up of chemicals, there is still some 

degree of fear and suspicion 

towards them. Some research 

shows that artificial sweeteners 

such as Saccharin (a non-caloric 

form of sweetener) can cause 

cancer: some studies have found 

that Saccharin can create the risk 

of cancerous cells in lab rats. 

However, there is no evidence to 

show that the risk is present in 

human consumption. 

There are some records showing 

that Aspartame (also a non-caloric 

form of artificial sweeteners) 

causes seizures, attention deficit 

disorders and headaches. There 

are some cases in which people 

have experienced constipation, 

heart palpitations, and swelling in 

different parts of the body after 

consuming artificial sweeteners. 

Some other effects that these 

artificial sweeteners have on 

health are an increase in fat 

percentage, body weight and 

consumption of calories. 

There are some instances wherein 

the regular consumption of 

artificial sweeteners results in 

addiction. For example, some 

people have an addiction to diet 

cokes and other beverages due to 

artificial sweeteners. The food and 

beverages that are comprised of 

artificially sweetened materials 

can cause change in taste buds, 

increased cravings, and trigger 

areas in the brain that lead to 

addiction. 

The food and beverages 

that are comprised of 

artificially sweetened 

materials can cause 

change in taste buds, 

increased cravings, and 

triggered areas in the 

brain leading to 

addiction 

To conclude: it all depends on 

the way you take artificial 

sweeteners. They are good for 

one and bad for another. 

Consuming artificial sweeteners 

in appropriate amounts won’t 

cause any harm. But if you’re not 

careful, you know what can 

happen. ■ 

Poonam Bhosale 

Zion Market Research 

www.zionmarketresearch.com 


show preview: SupplySide West 53 

The industry’s gathering point where sciences 

and strategy interact: SupplySide West 

6–10 November 2018, Las Vegas 

SupplySide West brings together more than 16,000 ingredient buyers and suppliers from the 

dietary supplement, beverage, functional food, personal care and sports nutrition industries. 

SupplySide West is all about the science and strategy around the development of finished products 

that drive the global business economy. Join us this year to learn about new trends from over 1,300 

exhibitors and 140 hours of educational and conference programming. Below are just a few 

highlights from the show. 

SupplySide Launchpad 

Now in its fourth year, SupplySide 

Launchpad will be on the 

SupplySide Central stage. 

SupplySide Launchpad showcases 

suppliers presenting information 

on new, innovative ingredients in 

short, quick-hitting talks covering 

the ingredient’s benefits, science, 

potential applications and 

opportunities for product 

development. 

Workshops 

SupplySide West’s three-hour 

workshops are designed to 

showcase where science and 

strategy intersect to help you 

successfully develop effective 

product development and go-tomarket 

strategies. Learn about 

market trends, clinical research, 

formulation considerations, 

regulatory changes, and much 

more. Below is the agenda for the 

workshops. 

Wednesday, 7 November 

■ Helping active consumers stay 

lean and fit 

■ The new age of biotechnology 

■ Personalised nutrition: 

Leveraging technology and big 

data to provide actionable 

insight and effective solutions 

■ Healthy aging: Lifelong 

wellness 

■ Sports nutrition 2020: 

Sharpening the vision 

■ CBD and hemp extracts: How 

do we move forward? 

■ How to take advantage of 

white space in the beverage 

sector 

■ How blockchain & related 

technology Is transforming the 

supply chain 

■ Effectively partnering with a 

contract laboratory 

Thursday, 8 November 

■ Feeding the good food future 

■ Boosting your ROI: Secrets to 

business success 

■ Nutritional strategies for 

exercise recovery 

■ Marketing effectively & legally 

via social media 

■ Are you prepared for an FSMA 

audit? 

Friday, 9 November 

■ Blurring lines of supplements, 

foods, pharma & more 

■ Seed-to-Shelf roundtable: 

Finding the sweet spot among 

manufacturers, testing labs & 

supply chain 

■ Inside the bottle 

■ Responding to state legislators 

& attorneys general 

■ Delivering mental clarity: 

Formulations to fight anxiety & 

stress 

■ Market Opportunities for 

Prebiotics 

Saturday, 10 November 

■ Probiotic product development: 

A need-to-know guide before 

taking that first step 

■ Managing quality in a contract 

manufacturing partnership 

■ Food & beverage reformulation 

■ Generational marketing to the 

health-conscious masses 

■ Neurosports: Inside the brain 

for improved performance 

New for 2018 

A Good Food Future Starts With 

The Supply Chain 

Esca Bona means ‘good food’ in 

Latin, and we created the Esca 

Bona At SupplySide West platform 

to engage and serve companies 

working to create a good food 

system that is regenerative, 

nourishing and accessible to all. 

We believe good food is grown, 

raised, caught and harvested 

under humane, fair, sustainable 

and even restorative practices. 

Good food is gently or minimally 

processed and contributes to the 

health of the people who consume 

it, as well as to the environmental, 

economic and social health of the 

communities in which it is 

produced. 

Tasting Bar 

Returning for the third year with a 

larger presence, SupplySide West 

is bringing back the Tasting Bar, a 

free-to-attend attraction that 

enables attendees to see, touch 

and sample the latest functional 

foods and beverages. Companies 

will showcase product prototypes 

to drive CPG innovation and the 


54 

show preview: SupplySide West 

GELITA 

GELITA ® Gelatine and Collagen 

Peptides are pure, healthy, non-allergenic 

ingredients that possess unique technical and 

physiological properties. These natural stabilisers and 

emulsifiers provide potential health benefits in areas 

of physical mobility, beauty from within and more. A 

few branded solutions include VERISOL ® (beauty 

from within), BODYBALANCE ® (body toning), 

FORTIGEL ® (joint health), GELITA ® RXL Gelatine 

(reduced crosslinking in capsules) and GELIKO ® 

Kosher (OU certified). With comprehensive expertise, 

GELITA provides solutions to the global food, 

pharmaceutical and H&N industries. 

www.gelita.com 

AstaReal Inc. 

3771 

4678 

AstaReal is a global pioneer and expert 

in natural astaxanthin cultivation, R&D 

and clinical science. We produce 5% and 

10% astaxanthin oil; 2%, 2.5% and 4% powders; softgels; 

and a 1% water-soluble liquid. Applications for 

AstaReal natural astaxanthin include human use for 

food, beverages and dietary supplements. AstaReal is 

also used for animal formulations. AstaReal® Astaxanthin 

is (self-affirmed & notification) FDA GRAS, 

NDI, Health Canada approved, kosher, halal, non- 

GMO verified, USP verified, NSF GMP registered, an 

NASC preferred supplier, Paleo certified and proudly 

made in the USA. 

www.astarealusa.com 

BASF Nutrition & Health 

BASF’s Nutrition & Health division 

develops, produces and markets a 

comprehensive range of products and services 

for the human and animal nutrition, pharmaceutical 

and flavour and fragrance industries. The division 

strives to contribute to a better life through improving 

the nutrition, health and wellbeing of people across 

the world. Important human nutrition products are 

vitamins and carotenoids, plant sterols, Tonalin ® CLA, 

and omega-3s. The division also provides the 

pharmaceutical industry with active ingredients such 

as ibuprofen, as well as excipients and custom 

synthesis services. 

www.newtrition.basf.com 

DuPont Nutrition & Health 

4847 

DuPont Nutrition & Health combines indepth 

knowledge of food and nutrition 

with current research and expert science to 

deliver unmatched value to the food, beverage, 

pharmaceutical and dietary supplement industries. 

We are innovative solvers, drawing on deep consumer 

insights and a broad product portfolio to help our 

customers turn challenges into high-value business 

opportunities. 

www.danisco.com 

4857 

use of unique functional 

ingredients in different formats. 

Omega-3 Resource Center 

Now in its fourth year, the Omega- 

3 Resource Center is a focused 

knowledge hub that is run in 

association with internationally 

recognised EPA & DHA experts, 

GOED Omega-3. 

In this area of the exhibition, 

attendees are able to access a 

number of valuable resources such 

as iPad presentations, 

infographics, product showcases, 

and will be able to sample a 

selection of ingredients and 

products from GOED exhibiting 

members. There will also be GOED 

experts available to answer 

questions. 

At the Omega-3 Resource Center, 

visitors will: 

■ Learn about various omega-3 

formats and sources available, 

and where they can find them 

■ Gain knowledge on how to 

reach omega-3 consumers 

through GOED’s available 

resources 

■ Browse from 4 iPad 

presentations to help better 

understand the market 

■ Find out from GOED experts 

how to connect with the right 

omega-3 supply chain partner. 

IPA Probiotics Resource Center 

The IPA Probiotics Resource 

Center, organised in association 

with the International Probiotics 

Association (IPA) and sponsored 

by Nutrasource Pharmaceutical 

and Nutraceutical Services , offers 

SupplySide West attendees a 

high-profile location to learn about 

key issues in the probiotics 

market. 

In this area of the exhibition, 

attendees can access a wide range 

of content, including theater 

presentations and product 

showcases, and have the 

opportunity to sample a selection 

of ingredients and products from 

category leaders. Participating 

companies include: Amin Talati 

Upadhye, Health Wright Products, 

MeriCal, Prenexus Health, RNI 

Consulting, UAS Labs, Unique 

Biotech and Wincolve 

Probiotics. ■ 

SupplySide West 2018 

https://west.supplysideshow.com/ 

en/home.html 



AVT to Showcase Connected Workflow 

Automation Solutions with Sister Companies 

Esko and X-Rite 

At Labelexpo Americas in Chicago, AVT, the world leader in print inspection, print process control, 

and quality assurance, will showcase new solutions for streamlining quality process workflows, 

which stem from integration with sister company offerings within the Danaher Product 

Identification Platform (PID). At Booth #5202, AVT also will feature the North America premiere of 

two of its newest 100% inspection solutions, as well as a host of other systems for digital press 

inspection & control, inspection for labels & packaging web applications and next-generation 

automation. 

As part of the Danaher Product 

Identification (PID) Platform, AVT 

– along with sister companies X- 

Rite and Esko – will introduce 

several joint solutions that 

streamline the entirety of the 

quality workflow process, from 

brand owners to printers and back 

to brand owners. The Platform’s 

initial three points of integration 

will be showcased at LabelExpo 

Americas: 

Esko’s Automation Engine 

connects to AVT’s 100% 

inspection platforms (AutoSet), 

linking pre-press to inspection with 

close to zero setup time or 

operator intervention. The result is 

greater production time per press, 

higher accuracy and fewer 

rejections. 

X-Rite’s ColorCert links to AVT’s 

SpectraLab for inline color 

measurement, generating color 

scorecard reports based on 

SpectraLab measurements and 

offering increased time savings, 

system accuracy and visibility. 

Esko’s Web Center also connects 

to X-Rite’s ColorCert, 

automatically populating colorrelated 

specification fields for job 

creation, saving valuable time and 

resources as well as increasing 

overall system accuracy. 

Also at LabelExpo Americas, AVT 

will offer North American debuts 

for two new 100% inspection 

solutions: Helios S Turbo+ and 

Helios Turbo HD+, the world’s 

most advanced inspection systems 

for label and narrow web 

applications. Each offers 

unsurpassed high-resolution 

capabilities even at top speeds, 

with 100% inspection performed at 

full press and rewinder speeds 

without sacrificing superb 

inspection quality and barcode 

verification. 

Digital inspection & press control 

AVT also will showcase its Helios 

D, a high-end 100% print 

inspection solution designed to 

meet the specific needs of digital 

printing in the label and narrow 

web markets. Helios D supports 

various digital printing 

technologies at all stages of 

production workflow, including the 

identification of specific defects 

like missing nozzles, ink dripping 

spots, and color changes as soon 

as they occur. The result is 

reduced waste, enhanced 

production and comprehensive 

process monitoring. 

For digital inkjet press vendors, 

AVT offers Jet-IQ, a closed loop 

quality engine that works in 

synergy with press controllers to 

maintain exemplary print quality, 

offering full connectivity to all 

steps and solutions of digital inkjet 

printing. The solution allows digital 

printers to gain a competitive 

advantage through enhanced print 

quality at high speeds, reduced 

press down time, and full reporting 

capabilities. ■ 

AVT 

www.esko.com 


56 


Understanding inflammation 

Inflammation is defined as a defence mechanism in the body when the immune system recognizes 

damaged cells, pathogens and irritants. 1 Inflammation is a necessary process everyone has to deal 

with at one point, but chronic inflammation can lead to disease and more serious conditions. 

Acute inflammation has symptoms 

that include pain, redness, 

immobility, swelling and heat. 

However, more serious symptoms 

can occur with chronic 

inflammation including fatigue, 

mouth sores, chest and/or 

abdominal pain, fever, rash and 

joint pain. 1 

Traditional pain relievers such as 

ibuprofen are made with synthetic 

materials and can actually cause 

the lining of the gut to deteriorate 

over time. Shailinder Sodhi, 

president of Ayush Herbs Inc. 

says, “Drugs such as ibuprofen 

cannot modulate their function, 

downregulating inflammation 

without any ability to decrease or 

cease effects.” Sodhi explains that 

herbs and natural ingredients 

change based on body chemistry 

and have mild (if any) side effects 

as opposed to conventional 

medications. 

Recently younger generations 

have taken notice of joint care and 

preventative measures. Experts 

have pointed out that the mindset 

around this topic has shifted to 

maintaining a healthy lifestyle and 

proper supplementation. Rather 

than waiting until an older age to 

fix these issues, we can create a 

lifestyle to maintain health. We will 

explore the many natural products, 

remedies and trends that have 

been found to assist in healthy 

joint care. 

Finding the right support 

Antioxidants work against free 

radicals in the body – which can do 

a lot of damage. In terms of joint 

health, free radicals can damage 

cartilage, leading to joint pain and 

inflammation. Making sure the 

body gets the right dose of 

antioxidants through diet and 

supplements can reduce free 

radicals from oxidative stress and 

reduce inflammation. 

Easing overall body stress is also 

important in regards to 

inflammation. Sodhi says 

magnesium (used in products like 

SupraMag) helps the nervous 

system function properly, in turn 

easing body stress. SupraMag, for 

example, uses elemental 

magnesium in the forms of 

dimagnesium malate, magnesium 

fumarate, magnesium orotate, 

magnesium bisglycinate and 

chelate buffered magnesium 

citrate. (Magnesium is a highly 

important mineral in the body that 

works to regulate enzymes within 



cells, the production and synthesis 

of RNA and DNA and helps 

balance minerals within the body.) 

Magnesium helps maintain energy 

in the body and absorption of 

calcium, which helps with the 

structural development of bones. 2 

Too little of the element can lead 

to a deficiency, which can lead to 

oxidative stress. Oxidative stress 

can cause tissue damage, leading 

to inflammation and ultimately can 

lead to diseases like arthritis. 2 

Antioxidants like magnesium can 

help prevent oxidative stress and 

larger-scale issues. 

A magnesium deficiency can also 

prevent absorption of calcium. 

When this happens, calcium 

collects in soft tissue, leading to 

arthritis. 2 Magnesium helps the 

body utilize calcium properly so a 

balance of each is important. 

Sodhi says there is a rise of 

magnesium and calcium 

supplements as studies continue 

to show the benefits they have on 

recovery of joints and muscles. 

Making sure the body gets the 

right dose of antioxidants through 

diet and supplements can reduce 

free radicals from oxidative stress 

and reduce inflammation. 

Ginger is a powerful antiinflammatory 

with many other 

health benefits; it acts as an 

antioxidant and can boost overall 

immunity. Studies have shown that 

ginger has been effective as a pain 

inflammatory compounds and six 

different COX-2- inhibitors. 5 While 

more research needs to be done, 

there is a growing body of data 

that supports the use of curcumin 

to support joint health. One singleblind, 

placebo-controlled study, for 

example, gave subjects with 

osteoarthritis 1,000mg of an 

extract of Curcumin longa, 

1,500mg of glucosamine, a 

combination of both, and placebo 

for 42 days. Results showed that 

C. longa extract alone 

demonstrated better efficacy in 

improving all WOMAC subscales 

and total score, clinician global 

impression of change, joint 

tenderness, crepitation, effusion, 

and limitation to movement than 

the combination and placebo 

group. 6 

A different double-blind, placebocontrolled 

study examined the 

effects of C. longa and Boswellia 

in combination vs. placebo on 30 

outpatients with osteoarthritis for 

three months. Results showed that 

the experimental group 

experienced a significant 

improvement in pain-free walking 

time, pain before and after passive 

and active movement tenderness, 

and grade of knee effusion 

compared to placebo. 6 

Researchers attributed this to the 

reduction in inflammation and 

oxidative stress. 

One common issue about curcumin 

is the poor bioavailability because 

it is fat soluble. That is why 

manufacturers specially formulate 

curcumin extracts to enhance their 

absorption. Typically, they will 

formulate with piperine, an alkaloid 

of black pepper because it 

reliever, reduces swelling and even 

eases joint pain from rheumatoid 

arthritis. 3 It can be used topically, 

ingested through tea or in a 

capsule form. 

Studies have shown that Boswellia 

acts as an anti-inflammatory and is 

a multi-tasking herb. By 

supporting a healthy inflammatory 

response, boswellia can reduce the 

severity of pain and the loss of 

cartilage. 4 Joint support products 

often combine Boswellia and other 

efficacious ingredients together to 

impart the best results. Ayush 

Herb’s Boswelya Plus, for 

example, contains a proprietary 

blend of bromelain, glucosamine 

sulphate, and chondroitin sulphate 

sodium, with extracts of Boswellia 

serrata, Zingiber officinale, 

Withania somnifera, Curcuma 

longa. 

Curcumin, the active constituent 

of turmeric is another effective 

and popular ingredient for 

supporting inflammatory response 

as well as pain and stiffness 

related to rheumatoid arthritis and 

osteoporosis. It has more 

than two dozen 

antiwww.foodmagazine.eu.com 

issue three | 2018

58 


improves bioavailability. Sodhi 

says, “Curcuminoids and the other 

constituents that make turmeric a 

healing herb are best absorbed 

with medium chain triglycerides 

and piperine.” 

According to researchers, tart 

cherries have the highest antiinflammatory 

content of any food 

and may therefore help individuals 

suffering from joint pain or more 

severe joint afflictions like 

osteoarthritis. 7 This is due to its 

high antioxidant levels, specifically 

phenolic compounds, including 

cyclooxygenase inhibitory 

flavenoids and anthocyanids. 7 

One randomised, placebocontrolled, 

double-blind trial found 

that even after running a 

marathon, tart cherry juice helped 

ameliorate soreness. In it, 54 

healthy runners took either 355mL 

of tart cherry juice or placebo 

twice daily. After seven days and 

competing in a long-distance relay, 

the treatment group experienced 

significantly less pain than the 

placebo group. 8 Typically 

consumed in a concentrated juice, 

tart cherries can also be dried or 

frozen. 

Omega-3 fatty acids, or fish oil has 

been shown to act as an antiinflammatory 

and therefore pain 

reliever for those with joint pain, 

with minimal side effects. 9 Fish oil 

generally is a good supplement for 

overall health, ranging in benefits 

from brain and heart health to eye 

and immune health. One reason so 

many people suffer from chronic 

inflammation is because of excess 

omega-6 consumption (from 

processed food rich in vegetable 

oils) compared to scant omega-3 

consumption, creating an 

imbalance that fuels inflammation. 

Changing one’s diet, and 

incorporating omega-3-rich food as 

well as supplements into one’s diet 

can improve the overall state of 

inflammation in the body and 

therefore the joints. 

Rose hips, the seed pod of roses, 

are rich in vitamin C and 

galactolipids, making them a 

natural antioxidant. Additionally, 

rose hips have been shown to 

decrease inflammation by 

inhibiting the production of 

inflammatory proteins and 

enzymes, including COX-1 and 

COX-2 11 . A 2018 meta-analysis 

revealed that rose hips powder 

reduced hip, knee and wrist pain 

by one-third in around 300 

osteoarthritis patients and a 2010 

trial of 89 patients demonstrated 

significant improvement of 

rheumatoid arthritis symptoms 

compared to placebo. 10 

Joint integrity 

Glucosamine is a well-established 

ingredient that has been shown to 

ease joint pain and reduce joint 

erosion. It is a natural compound 

found in the body and can be used 

as a supplement in two forms — 

hydrochloride and sulfate. 

Glucosamine helps cartilage 

health, which naturally depletes 

with aging. 11 Chondroitin sulfate is 

another popular ingredient with 

similar benefits. Glucosamine and 

chondroitin sulfate are also 

important building blocks of 

cartilage. Glucosamine is a 

precursor to glycosaminoglycans 

necessary for the formation of 

proteoglycans, an important 

constituent of cartilage and 

therefore important for the 

synthesis and repair of joint 

cartilage 6 . Chondroitin sulfate, for 

its part is a glycosaminoglycan 

found in the proteoglycan of 

cartilage making it complementary 

to glucosamine. 

Another important component of 

joint architecture is collagen. 

Heather Arment, marketing 

coordinator for North American 

Gelita, says that collagen 

comprises 30% of our total body 

protein. Collagen is important for 

joint health since it is the primary 

structural protein of connective 

tissues in the body. Arment shares 

that scientific studies have shown 

that for maximum efficacy collagen 

should be ingested orally – hence 

the popularity of collagen 

peptides. We are likely to see this 

trend continue as collagen protein 

has been named a 2018 hot 

ingredient, says Arment. 

Collagen is important for joint 

health since it is the primary 

structural protein of connective 

tissues in the body. 

Arment recognises that collagen 

supplementation is not a one-sizefits-all 

solution, and different 

peptides offer solutions for 

different areas of the body. For 

example, Gelita’s Bioactive 

Collagen Peptides “maximize the 

stimulatory effects on specific 

cells in the body…and, the level of 

stimulation is different for varying 

collagen peptide compositions,” 

she explains. Specifically, Gelita’s 

FORTIGEL works to regenerate 

joint cartilage by stimulating the 

cell synthesis of chondrocytes. 

Arment explains that rather than 

treating the symptoms, their 

product works to tackle the root 

cause. “It stimulates the cartilage 

cells to increase the production of 

both collagen and proteoglycans – 

the two major components that 

make up almost 90% of cartilage 

dry mass.” When ingested orally, it 

absorbs into the intestines and 

accumulates in cartilage. 

Collagen can be found in powder 

form, tablets, capsules, softgels 

and chews. There are at least 28 

different types of collagen found in 

the human body, explains Suhail 

Ishaq, president of Biocell 

Technology, LLC. Types I and III 

coexist in tissues such as bone and 

skin, and account for 90% of the 

collagen in the human body. 

“Collagen type II comes from joint 

cartilage tissues, where it coexists 

with chondroitin sulfate and 

hyaluronic acid molecules,” says 

Ishaq. BioCell’s collagen is a 

proprietary hydrolysed chicken 

sternal cartilage extract composed 

of a naturally-occurring matrix 

collagen type II peptides, 

chondroitin sulfate, and hyaluronic 

acid. 

Susan Piergeorge, nutrition 

education manager for Nutranext, 

LLC says that collagen 

supplementation is important 



especially as we age and collagen 

production slows. “Consequently, 

collagen fibers in the body become 

brittle and begin to break down, 

resulting in many of the telltale 

signs of aging such as wrinkles, 

tendon injuries, and joint pain,” 

she says. Supplementing with 

collagen can help the body 

produce more naturally and avoid 

potential joint problems. 

With collagen in particular, 

peptides are extremely versatile 

and can be used to mix into foods 

or beverages. Arment says that 

Gelita’s peptides are nonallergenic 

and have a neutral odor 

and taste. “They are rapidly 

absorbed by the body by virtually 

100% and provide high 

bioavailability,” says Arment. 

Piergeorge talks about Neocell’s 

different delivery formats and how 

they can benefit joint health. 

These include Joint Bursts made 

with turmeric, Type II collagen and 

hyaluronic acid which are all 

associated with joint health. Along 

with chewables, Neocell offers 

Move Matrix, a capsule 

supplement containing Type II 

collagen, vitamin C, MSM, 

chondroitin, hyaluronic acid and a 

blend of curcumin C3 complex 

turmeric root extract, ginger root 

extract, boswellia extract, 

resveratrol, pine bark extract and 

BioPerine black pepper extract. 

Piergeorge says that in addition to 

the chewables and capsules, 

Neocell also offers powders and 

liquids which all promote healthy 

joint function. 

Prevention is key 

As with anything, a healthy diet, 

exercise and lifestyle in general is 

prevention to many potential 

health issues. Along with a healthy 

lifestyle, Ayurveda and other herbs 

are beneficial to prevent 

inflammation in general. Sodhi 

says this maintenance is 

important because 

“reducing issues such 

as chronic 

inflammation 

allows the 

body to 

efficiently 

and 

appropriately 

respond in times 

of acute inflammation, such as 

injury or general wear and tear of 

the body due to exercise.” 

Many people stress the joints 

excessively, especially with 

exercise. Sodhi says being mindful 

of our body mechanics is another 

key to prevention. “Exercise 

shouldn’t hurt or feel strange in 

our bodies,” he says. “If people 

are not sure if they are using 

biomechanics in their bodies, they 

should reach out to resources to 

protect the body from avoidable 

injury.” Injuries will always happen, 

but we can work to reduce the 

chances of one. 

Besides supplements for 

prevention, diet can play a huge 

role in keeping the immune system 

References 

1. Christian Nordqvist, “Everything you need to know about inflammation,” 

https://www.medicalnewstoday.com/articles/248423.php 

2. Natural Arthritis Treatments, “4 Benefits of Magnesium for Arthritis,” https://www.naturalarthritistreatments.net/arthritis-in-general/magnesium-for-arthritis 

3. Healthline, “Ginger for Arthritis: Should I Give It a Try?” https://www.healthline.com/health/ginger-forarthritis 

4. M.Z. Siddiqui, “Boswellia Serrata, A Potential Antiinflammatory Agent: An Overview, 

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3309643/ 

5. Arthritis Foundation, “Turmeric,” https://www.arthritis.org/living-with-arthritis/treatments/natural/supplements-herbs/guide/turmeric.php 

6. K.Y. Chin. “The spice for joint inflammation: anti-inflammatory role of curcumin in treating osteoarthritis.” 

Drug Des Devel Ther. 10: 3029–3042. 2016. 

7. Grace Rattue, Osteoarthritis Patients May Benefit From Drinking Tart Cherry Juice,” https://www.medicalnewstoday.com/articles/246114.php 

8. K.S. Kuehl et al. “Efficacy of tart cherry juice in reducing muscle pain during running: a randomized controlled 

trial.” J Int Soc Sports Nutr. May 7(7). 2010. 

9. Maroon JC, Bost JW, “Omega-3 fatty acids (fish oil) as an anti-inflammatory: an alternative to nonsteroidal 

anti-inflammatory drugs for discogenic pain,” https://www.ncbi.nlm.nih.gov/pubmed/16531187 

10. Arthritis Foundation, “Rose Hips,” https://www.arthritis.org/living-witharthritis/treatments/natural/supplements-herbs/guide/rose-hips.php 

11. WebMD, “Is Glucosamine Good For Joint Pain?” https://www.webmd.com/vitamins-andsupplements/supplement-guide-glucosamine 

12. Harvard Health Publishing, “Foods that fight inflammation,” https://www.health.harvard.edu/stayinghealthy/foods-that-fight-inflammation 

healthy. 

According 

to Harvard 

Health, certain 

foods that inflame 

include refined carbs, fried 

foods, sweetened beverages 

and red meat and processed meat. 

Generally foods considered bad for 

us fall into these categories. Many 

of these foods also cause weight 

gain, which can increase 

inflammation as well. Antiinflammatory 

foods include 

tomatoes, olive oil, green leafy 

vegetables, nuts, fatty fish and 

fruits. Eating a Mediterranean diet 

is recommended to combat 

inflammation. 12 

Ishaq adds that consumers and 

brands are looking for natural 

alternatives backed by clinical 

studies. “Consumers are 

increasingly becoming aware of 

science-based ingredients, so they 

look for those ingredients when 

they shop or research ingredients 

online,” he says. “What’s 

interesting is if you look at trends 

you will see that there is interest in 

maintaining joint health across the 

age span from millennial to baby 

boomer,” says Piergeorge.“ 

Consumers are also looking for 

quality and ingredients that are 

science-based,” she adds. ■ 

Corinna Kaufman 

WholeFoods Magazine 

www.wholefoodsmagazine.com 


60 

show preview: gulfood manufacturing 

Unlocking complete integrated end-to-end 

solutions for the entire F&B processing value 

chain: Gulfood Manufacturing 

6–8 November, Dubai 

The new and improved 2018 edition of Gulfood Manufacturing is all set to unveil a much wider 

exhibition profile than ever before. It will showcase solutions for the complete spectrum of food & 

beverage manufacturing, starting from the initial formulation of ingredients, to processing, 

packaging and automation, all the way through to supply chain and logistics when finished products 

reach end-consumers. 

Ingredients 

Ingredients showcases essential 

ingredients that improve taste, 

aroma, colour, texture, nutrition, 

production, storage, transport and 

shelf life. This is where the latest 

formulations, innovations, tastes 

and flavours are featured together 

with bulk and commodity 

ingredients suppliers. 

Just some of the ingredients 

solutions on show 

Amino Acids / Bioactive 

Components / Colour Additives / 

Cultures & Fermentation Starters 

/ Emulsifiers / Enzyme 

Preparations / Essential Oils / 

Flavours & Aromas / Herbs, 

Spices & Seasonings / Marine- 

Based Ingredients / Nut Products 

/ Nutrients / Organic Ingredients/ 

Plant Extracts / Preservatives / 

Proteins / Stabilisers / Starches / 

Sugars & Sweeteners / Vitamins & 

Minerals / Yeast and many more 

covering the full range of 

ingredients for commercial food 

production. 

Processing 

Find the complete range of 

products and equipment for your 

food & beverage needs. 

For those who want to set up 

complete food and beverage 

processing plants or see latest 

individual machines that can be 

built into their current production 

lines, the Processing sector is for 

them. 

Solutions to optimise production, plant, process 

and profit. 

Gulfood Manufacturing is the region’s biggest food and beverage 

processing industry event which will connect you with suppliers from 

60 countries showcasing the latest F&B manufacturing business 

improvement tools. 

As a food & beverage manufacturer, you are faced with multiple socioeconomic, 

operational and food safety concerns. Becoming 

energy-efficient, finding budget-friendly raw materials, putting 

manpower to better use and boosting productivity are all front of mind, 

while still aiming for greater profitability. 

At Gulfood Manufacturing 1,600 global suppliers of latest ingredients, 

processing, packaging and logistics solutions are waiting to meet you 

and help solve your biggest production, capacity and automation 

challenges. 

These are solutions that can save you money which you could be 

spending on better things, such as diversifying your production line, 

research & development and marketing. 

Processing is where the latest 

processing technologies are 

featured. 

Just some of the solutions on 

show 

Agglomerating / Agitators / 

Autoclaves / Baking / Blanching / 

Blending / Blowers & Exhausters / 

Palletising / Bulk Handling / Bulk 

Storage / Canning / Capping / 

Capsule & Tablet Printing / 

Capsule Filling / Capsule 

Processing / Carbonating / 

Centrifuging Cleaning / Coating / 

Compactors / Complete Turnkey 

Processing Plant or Lines / 

Compounding / Conching / 

Condensing / Dispensers / 

Applicators / Process Control / 

Pasteurization / Process 

Sterilising / Pumping / Refining 

/ Roasters / Seasoning 

/ Sedimenting / Separating / 

Sieving / Sifting / Simmering/ 

Slicers and Dicers / Atomising / 

Steaming / Sterilizing / Stirring 

/ Straining / Sublimating / 

Suspending / Tablet Counting 

/ Tableting / Tempering / Water 

Treatment / and much more. 

Packaging 

Find cutting edge packaging 

solutions for your food & beverage 

products 

Whether you are seeking 

upgraded packaging, cleaner more 

natural designs, or next-gen 

packaging concepts, this sector is 

for you. The event features 

packaging suppliers representing 


show preview: gulfood manufacturing 61 

the entire value chain. 

Just some of the 

packaging solutions 

Coding & Marking / Containers / 

Converting Equipment / 

Conveyors / Form Fill & Seal 

Equipment / Formers / Fillers / 

Flow Solutions / Fluids Handling / 

Packaging / Packaging Materials / 

Peelers / Sealers / Sheeters / 

Pallet Stacking Machines / 

Vacuum Processors / Special 

Filling and Packaging Machines / 

Multipack Carton Machines / 

Assembly Machines / Closing 

Machines / Machines for Forming, 

Dismantling and Securing Load 

Units / Case Loading Machines / 

Flexible Packaging / Metal 

Packaging / Polymer – Bag 

making / Polymer – Process 

Control / Stretch Wrapping 

Machines / Tray Sealing 

Automation & Controls 

Here is where you will find 

technologies and solutions for 

mechanisation and optimisation of 

F&B production, including IT, 

technology, hardware, software, 

applications etc. together with the 

operators, facilitators and service 

providers that will keep you, your 

customers and production on 

schedule. 

Just some of the automation 

solutions 

Computer Integrated 

Manufacturing (CIM) / Data 

collection and processing (Hard 

and software) / Identification 

systems for material flow and 

logistics (AutoID systems, RFID 

etc.) / Image recognition and 

processing systems / IT 

contractors/services / Machine 

data acquisition / Measurement, 

controlling and regulation systems 

/ Operational control systems / 

Production planning and control / 

Robotics / Sensor measurement 

point solutions / Sensors / 

Software / Industrial Internet of 

Things (IIOTX) / Auto ID / Data 

Capture / Automatic Guided 

Vehicles ( AGVS) / Computer 

Hardware / Control & 

Instrumentation / Technology 

Supply chain solutions 

Strong supply chains play a vital 

part in ensuring that processed 

food reaches its target consumers 

fresh and in good condition. 

Browse through the 

complete range of supply chain 

solutions which ensure your 

products reach your customers 

faster, cheaper and fresher. 

Just some of the supply 

chain solutions on show 

Connectivity / Demand and supply 

/ Transportation / Storage / 

Commercial vehicles / Facilitators 

and service providers / IT and 

technology / Warehousing / 

Materials handling / Logistics 

suppliers & operators ■ 

Gulfood Manufacturing 

www.gulfoodmanufacturing.com 

Ishida: 

Inspira iTPS 

Our Inspira is the 

world’s fastest VFFS 

bagmaker that delivers the 

highest levels of productivity, efficiency 

and pack quality. 

Stand 

A3-36 

Leak detector for CO 2 packs 

Our Ishida AirScan uses laser 

technology to identify leaks of 

CO2 in MAP packs, detecting 

holes as small as 0.25mm at 

speeds of up to 180 packs per 

minute! 

Economy checkweigher 

Our DACS-GN-SE checkweigher 

offers exceptional speeds and 

accuracies at an affordable 

price. 

X-ray Inspection 

Our IX-GN and IX-G2 ranges 

offer the optimum sensitivity for 

a huge array of both packed 

(such as ready meals) and bulk 

food. 

DIMA srl: 

Machinery and 

plants for dairy 

industry 

Stand 

501 

DIMA srl – Italy – develops, 

manufacture and commission the 

best production solutions 

providing machinery and plants 

for dairy industry; especially to 

produce all kind of stretched 

‘pasta filata’ cheese such 

mozzarella, pizza-cheese, 

imitation mozzarella, shredded 

mozzarella, string cheese and 

ricotta ‘whey cheese’ also. 

DIMA satisfies all production 

needs of small artisans as well 

as full and automatic production 

plants offering a wide range of 

machinery: cheese vats of 

different design and capacity for 

milk coagulation, automatic curd 

maturation and draining, curd 

slicers, cooking-stretching. 

Doehler Middle 

East: Ingredients, 

ingredient 

systems and 

integrated solutions 

Stand 

S3–A24 

Doehler is a global producer, 

marketer and provider of 

technology-driven natural 

ingredients, ingredient systems 

and integrated solutions for the 

food and beverage industry. 

Headquartered in Darmstadt, 

Germany, Doehler is active in 

over 130 countries and has 30 

production sites, as well as sales 

offices and application centres 

on every continent. More than 

6,000 dedicated employees 

provide our customers with fully 

integrated food & beverage 

solutions from concept to 

realisation. 

http://www.ishidaeurope.com https://www.dima.it/it http://www.doehler.com 


62 company news 

StePac leads responsible supply chain with innovative packaging 

High demand for cherries in China revs up need for functional packaging to extend shelf life and reduce waste 

StePac L.A. Ltd. is working closely with its partners to implement a 

comprehensive supply chain solution for the delivery of fresh cherries from 

farm-to-fork. The company has joined forces with Tadbik Ltd., Israel, to 

produce the next generation of modified atmosphere resealable lidding film. 

The new technology is engineered to extend the shelf life of fresh cherries 

in aesthetic and functional retail packaging as well as reduce waste. The 

product will be showcased at the upcoming Asia Fruit Logistica trade show 

in Hong Kong, September 5–7, 2018. 

In this collaboration Tadbik created a “FreshLid” laminated film structure 

that is sealed to trays containing fresh produce and whose upper layer 

can be repeatedly peeled back for reuse. The companies then worked 

together to develop suitable condensation control properties and control 

film permeability to deliver optimal modified atmosphere compositions 

(MAP) for high value fresh produce items such as cherries. This 

innovative packaging will be marketed under the Xgo® line, Stepac’s 

leading retail brand. 

Efforts to overcome common challenges in lengthy supply chains and to move 

toward more responsible and cost-effective delivery processes, is generating increased demand for advanced functional 

packaging solutions. Meeting these challenges is especially critical when it comes to preserving and extending fresh 

produce shelf life and reducing waste. 

“Successful implementation of MAP requires a holistic approach that includes an understanding of post-harvest 

pathology, produce physiology, cold-chain logistics, and the interaction of each of these factors with packaging design,” 

explains Gary Ward, Ph.D., Technical Development Manager for StePac. 

This packaging design incorporates multiple capabilities to effectively slow respiration and ageing processes, and to 

control humidity inside the packaging and extend fresh produce shelf life. Following research and trials at StePac's postharvest 

lab, the groundbreaking film was approved for shelf life extension of cherries. 

Xgo resealable lidding film technology provides multiple benefits: 

1. It preserves freshness and flavour during long sea shipments, prolonging the combined storage and transportation 

life of cherries to more than 35 days. 

2. Consumers can enjoy the full taste of the cherries across multiple servings during extended home refrigerator life 

since the MAP mechanism is regenerated each time the film is resealed, thus continuing quality preservation. 

3. It maintains its attractive packaging design throughout multiple uses. 

In a pilot study, FRUSAN (Frutera San Fernando S.A.), a market leader in the Chilean cherry export market, shipped 

several refrigerated containers filled with cherries in 2.5kg trays and sealed with Xgo resealable lidding film to retailers in 

China, arriving in time for the Chinese New Year. Cherries are considered the perfect red-colored gift in Chinese 

tradition. 

The success of this pilot project propelled increased interest in the use of the film by FRUSAN for the upcoming Chilean 

cherry season. It also created a ripple effect, expanding the use of this high-value solution among cherry packers and 

shippers. This, in turn, garnered interest from the blueberry industry. 

StePac has expressed aspirations to expand its activity in the Asian market. “Chinese importers are willing to pay 

premium prices for high-quality cherries and blueberries,” explains Ward. “This drives the growing export of these fruits 

from Peru and Chile to China, and with it the need for attractive, functional packaging to preserve quality during the 

lengthy sea freight.” 

StePac has been working with its distributors Fiamma ( Peru ) and Empack ( Chile ) to provide a comprehensive solution 

to its customers, offering valuable advice on post-harvest handling, conducting routine inspections in China and other 

destinations, and ensuring a fully controlled quality supply chain. The three companies also work together with their 

customers to understand market needs and deliver innovative solutions that bring value and differentiation. ■ 


company news 

63 

At Healthcare Packaging Expo, HERMA US to feature 

new options on popular labeling equipment 

HERMA US Inc. – a subsidiary of HERMA GmbH, a Germany-based provider of 

labeling machinery and self-adhesive labels and materials for the global 

packaging marketplace – will showcase new features for several of its popular 

labelling machines at Healthcare Packaging Expo, October 14–17 in Chicago . 

HERMA US will be located at Booth W-838. 

First, HERMA will showcase its HERMA 362 E TE tamper evident labeling 

system. Derived from the proven HERMA 362E front/back labeling system, the 

362 E TE can apply one or two tamper-evident labels to a wide range of cartons. 

Tamper-evident labels are a legal requirement forming a vital component in 

product security for pharmaceutical cartons. Capable of achieving speeds of 

over 200 cartons per minute, the HERMA 362E TE can be installed with a TIJ or laser coders, as well as a wide range of 

track and trace systems to produce fully serialised and inspected cartons. 

HERMA US also will be touting a higher-speed, motion control version of its HERMA 132M Wrap-around Labeller, which 

is now available at expedited speeds of 400 products per minute. The turret-based machine features a rotating star wheel 

for precise product transport. It can be outfitted with a wide range of printing and vision systems, and features automatic 

rejection of out-of-specification labels before they are applied. 

Finally, HERMA US will showcase its 152E Wraparound Labeler, which features the same heavy-duty label applicator 

platform as the company’s premium ‘M’ (Master) series, allowing for simple installation of printers and vision systems. 

The module can handle substrate diameters from ½” to 4” at speeds of up to 150 products per minute, and can be fitted 

with either an Allen-Bradley or Siemens PLC controller. 

“By adding new features to our existing line of machinery, HERMA continues to emphasize innovation and functionality,” 

said Peter Goff, CEO of HERMA US Inc. “These capabilities will ensure continuous success in packaging lines in major 

pharmaceutical companies here in North America and worldwide.” ■ 

DuPont Nutrition & Health creates ‘clean label hub’ 

DuPont Nutrition & Health has announced it is expanding its R&D team by 

creating a ‘clean label hub’ at the Brabrand facility. Intending to boost its 

project pipeline in healthy nutrition and clean label texturant offerings, six new 

employees will join the existing team to focus on both ingredient and process 

development. 

The hub will feature experts with backgrounds in clean label and sustainability 

– two fields that often work together and serve related purposes. Working 

closely with existing project teams, the hub will bring products to market 

quickly and help grow the existing project pipeline. 

“Clean label is about creating foods and beverages with ingredients that 

consumers recognize, feel good about putting into their bodies, and that respect the Earth and its resources,” said 

Gerard Lynch, R&D Leader, Systems & Texturants, Emulsifiers & Sweeteners. “Our ingredients are already used in many 

applications that consumers consider clean label, but there are tremendous opportunities to innovate – creating 

ingredients that are even more sustainable, using a larger part of the natural raw materials, while providing health 

benefits to consumers. Committing to this innovation is critical for our ongoing success and growth.” 

With the ability to utilize the broadest capabilities in terms of natural raw materials access, processing, across fruits, 

vegetables, seaweeds and nutritional science, DuPont Nutrition & Health has huge potential to develop functional 

ingredients that meet consumer expectations. 

The hub will help customers continue to navigate clean label trends in a proactive and sustainable way. DuPont Nutrition 

& Health is seeking creative scientists and engineers to identify ways to convert sustainable and natural raw materials 

into clean label solutions that meet consumer demands for simplicity and authenticity, all without compromising taste, 

texture and nutritional qualities. 

Planned to be in place by early 2019, the clean label texturants team will have the opportunity to tackle exciting projects 

to provide texture and stability for multiple food applications. ■ 



Biocell collagen has proven benefits for healthy ageing and beauty 

August 20, 2108, Seesterműhe , Germany – Asia ’s collagen market is booming but 

consumers in the region are increasingly demanding quality and scientific 

substantiation. This will be the key message from category leaders BioCell Technology 

at Vitafoods Asia (September 11–12 in Singapore). 

Collagen is long established as an ingredient in Asia ’s beauty from within market, and 

its benefits for joint health add to its appeal for the region’s consumers, for whom 

healthy aging is an increasingly important goal. 

What makes BioCell Collagen ® unique is that it is a highly bioavailable naturally 

occurring matrix of Hydrolysed Type II collagen, chondroitin sulfate and hyaluronic 

acid. Multiple human clinical studies have demonstrated its benefits for joint health 

and skin beauty. 

In one study of 80 people it was confirmed safe and effective and, compared to a 

placebo group, significantly promoted joint comfort and mobility. The results 

corroborated an earlier trial which found that it promoted joint comfort by as much 

as 40%. 

There are also proven benefits for healthy aging and beauty. One study found that 

daily ingestion of BioCell Collagen ® for 12 weeks led to a 13% reduction in wrinkles and a 76% reduction in dryness 

and skin scaling. 

An overview of this growing body of research will be presented at Vitafoods Asia by Dr Vincenzo Boldrini, Scientific 

Manager of Sochim International, a distributor for BioCell in [list countries]. 

Suhail Ishaq, President of BioCell, said: “BioCell Collagen is a unique and comprehensive nutraceutical solution for joint 

health, skin beauty and healthy aging. The Asian market is thriving, but as elsewhere, consumers are increasingly looking 

for clinically proven ingredients. Biocell is committed to quality and we’re proud that the benefits of our collagen are 

backed up by robust scientific evidence.”. ■ 

Key Technology Celebrates 70 Years of Innovation 

Key Technology, a member of the Duravant family of operating companies, is 

celebrating their 70th anniversary. Since introducing their first automated 

food processing system in 1948, Key has grown to become a global leader 

based on the principles of innovation, reliability and superior customer 

service. Today, Key’s digital sorters, vibratory conveyors and other 

automation systems define world-class performance. 

“In an era marked by rapid technological change, Key’s strategy has 

remained remarkably consistent over our 70-year history. We attract 

exceptionally talented people, inspire teamwork and create close collaborative 

partnerships with our customers to identify and solve their unique production challenges,” said Jack Ehren, President of 

Key Technology. “With state-of-the-art engineering, quality manufacturing and unparalleled customer support, we’re able 

to deliver the most value. Everything we do illustrates our commitment to helping processors elevate their product quality 

while improving their efficiencies and profits.” 

The company was founded in 1948 as Key Equipment Company by brothers Claude and Lloyd Key and eight other 

investors focused on eliminating tedious, inefficient manual chores in food processing. That year, a dozen Froth Flotation 

Cleaners were sold. One cannery manager was moved to write: “We have recovered 100%t more peas this season than in 

any other ... our pack is far superior in quality due to these cleaners taking out splits and skins as well as nightshade." 

And they achieved that with 18 manual workers instead of 42. 

Since then, Key has continued to transform the food processing industry. In 1982, they revolutionised french fry 

production with their ADR ® automatic defect removal system, which is now used on virtually every potato strip 

production line around the world to cut out defects. In 1987, they invented the Iso-Flo ® line of vibratory conveyors, which 

is the industry standard today. In 2015, Key disrupted things again with their advanced VERYX ® family of digital sorters. 

Designed to operate virtually unattended, these intelligent sorting systems remove more foreign material (FM) and 

defects while eliminating false rejects to maximize product quality and yield. ■ 


company news 

65 

New Videojet Continuous Inkjet Printer drives 

improved performance for everyday operation 

With over 40 years of expertise in the continuous inkjet coding 

market, Videojet is pleased to launch our new Videojet 1580 CIJ 

printer. Designed with a focus on effortless marking and coding 

experience, the Videojet 1580 delivers lasting uptime during everyday 

operation, while minimising operator errors and reducing total cost of 

ownership (TCO). 

Manufacturers can focus on their primary tasks of running the 

production line, knowing that the Videojet 1580 will continue to put 

high quality codes on their products with minimal operator 

intervention. The new Videojet 1580 is enabled with Videojet 

OPTIMiZE software that analyses printer performance, operator behaviour and 

environmental parameters to help interactively guide operators on how to correct suboptimal printer usage that could 

lead to unplanned downtime and adversely impact line productivity or increase total cost of ownership. Operators are 

assisted in their printer interactions with embedded guided ‘how to’ videos. 

"Manufacturers can avoid unplanned downtime and improve their total cost of ownership through hints and tips based on 

current inkjet printer operations," said Anthony Blencowe, Global Business Unit Director at Videojet. "The Videojet 

OPTIMiZE tool offers manufacturers suggestions on how to improve operator interaction with the printer, environmental 

conditions surrounding the printer, as well as provide guidance on printer maintenance." 

In many production environments, line downtime is often caused by operator errors, rather than machine malfunctions. 

The Videojet SIMPLICiTY user interface is designed to greatly reduce operator printer interactions, helping to eliminate 

potential user errors through an easy to operate, tablet-inspired 10-inch touchscreen display. This advanced Code 

Assurance capability offers intelligent message creation functionality, and customisable interfaces with built-in wizards 

that allow operators to only see the options they need, reducing the opportunity for operator-induced errors. ■ 

Bunge Loders Croklaan takes industry lead in offering its food portfolio in Europe as 

low 3-MCPDE and GE 

Ahead of European legislation, Bunge Loders Croklaan, a leading 

global producer of sustainable premium quality vegetable oils and 

fats, can now offer its entire palm oil food portfolio with low 3- 

MCPDE levels, in addition to its already available low Glycidyl Esters 

(GE) portfolio. 

The European Food Safety Authority’s (EFSA’s) published Scientific 

Opinion points to concerns with regards to the presence of some 

substances (3-MCPD Esters (3-MCPDE) and Glycidyl Esters (GE)) 

found in refined vegetable oils and fats. The European Union 

Regulation (EU) 2018/290 limit of


Frutarom opens new markets for NovaSOL ® Curcumin 

With its eye on serving the Asia Pacific market, Frutarom Health, is expanding 

the regional focus of NovaSOL ® Curcumin, its turmeric formula. The innovative 

liquid curcumin formulation suited for beverages and sport nutrition drinks 

boasts among the highest bioavailability of curcumin ingredients. 

Innova Market Insight reports the number of new product launches tracked 

with turmeric has increased by 1.5 over the last five years reaping an annual 

growth of 9%(CAGR 2013–2017). Hot drinks is the fastest growing market 

category (+47%, CAGR 2013-2017) for new food and beverage and 

supplements launches tracked with curcumin, followed by soft drinks (+27%, 

CAGR 201–-2017). 

Driving interest in curcumin is a rapidly growing consumer awareness of its 

multiple health benefits. Joint health claims are the fastest growing in food 

and beverage launches tracked with curcumin as an ingredient (CAGR 2013–2017 +82%). 

Sport recovery and immune health claims are also growing quickly, with +51% and +48% CAGRs (2013–2017) 

respectively. 

Because of typically poor bioavailability of standard curcumin extracts, product makers have sought formulations with 

increased bioavailability. 

NovaSOL Curcumin opens new opportunities in markets such as sport nutrition and functional beverages for creating 

stable, clear drinks with high curcumin bioavailability. This has become especially important for serving Asian consumers, 

for whom convenience, taste and efficacy are in high demand. 

NovaSOLCurcumin is a liquid formula of solubilised turmeric 185 times more bioavailable than standard curcumin extract. 

It has become one of the most demanded curcumin ingredients in Europe. Developed by the German company, Aquanova 

AG, NovaSOL Curcumin has been marketed predominantly in Europe by Frutarom since 2013. 

“Following the success in Europe – more than 50 products containing NovaSOL Curcumin are in the EU food supplement 

market – Frutarom plans to replicate this success in other regions” says Wouter Haazen, Product Manager of Frutarom 

Health. “We will also simultaneously expand market segments, such as in functional beverages.” ■ 

Biocatalysts: Celebrating 35 years with a £6 million 

plant investment 

Speciality enzyme company, Biocatalysts Ltd, celebrates being 35 years young 

this year with a major investment into its future manufacturing capacity. 

Over £6 million will be invested in total, comprising an 11,000 sq ft extension 

to the existing building which has just been completed. The next step is to fit 

out the building with cutting-edge equipment, including a 10m 3 fermenter and 

down-stream processing machinery. It will all be controlled by state of the art 

software to maximise our capacity and enhance our efficiencies, guaranteeing 

the world class support and service we provide. The new production area, 

also offers future expansion capacity too, negating the need for the company 

to move. Biocatalysts’ expanding technical and production teams will be key 

during this transition period, providing high end technical skills and project management support to ensure that the right 

first time philosophy of the company is upheld. 

As well as the increased manufacturing capacity, Biocatalysts recently launched MetXtra, a unique enzyme discovery 

platform that provides a fast and cost-effective approach to novel enzyme development. Add into this mix the recent 

purchase of Biocatalysts by BRAIN AG, which further strengthens the company’s offering and gives customers access to 

an unparalleled range of capabilities in enzyme discovery. 

Daren Bryce, Commercial Director at Biocatalysts, commented, “This represents a very exciting time in the speciality 

enzyme field. The unique breadth of offering, from discovery right through to large scale production, that Biocatalysts has 

to offer will allow previously in-accessible novel enzymes at commercial scale to our customers.” 

For more information on Biocatalysts please visit www.biocatalysts.com. ■ 


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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 4 2018: PUBLISHED WINTER 

Special Features: Hi Europe & Ni, Nov, Frankfurt. 

ISM/ProSweets, Jan, Cologne. 

Copy: Early October 

Published: Early November 

INGREDIENTS 

> Confectionery and health 

> Natural ingredients 

> Natural colourings 

> Dairy today 

> Food supplementation 

> Legislation in the EU and beyond 

PROCESSING & PACKAGING 

> Extruders and choice 

> Confectionary processing 

> Dairy products: challenges and solutions 

> Processing/packaging sweets 

> Process integration and automation 

> Shelf life and customer appeal 

> Meat packaging 

> Weighing, filling and conveying 

> Robotic packaging lines 

ANALYSIS & QUALITY CONTROL 

> Food inspection systems 

> Metal detection and X ray systems 

> Food hygiene and HACCP 

> Allergen research 

> New technologies for food development 

www.foodmagazine.eu.com

issue_3_2018

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