Issue 1 2019

INGREDIENTS PROCESSING & PACKAGING ANALYSIS
foodeurope
THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE
www.foodmagazine.eu.com ISSUE 1 2019
Featuring
VitaFoods Europe
and IFFA

The NEW Standard
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GEA Food Solutions Germany GmbH Tel +49 6461 801 0 gea.com/iffa
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Meet GEA at IFFA
04 – 09 May 2019
Hall 8, Booth D06

foreword
About Food Europe
Food Europe is a quarterly magazine covering the food and
beverage industry in Europe. It facilitates the management
processes responsible for identifying, anticipating and satisfying
the needs of the European food industry.
Publisher: Hoskins & Fall Publishing
Calle Valiente 12, 03728 Alcalali (Alicante), Spain
Tel: +34 966 48 2396
Website: www.foodmagazine.eu.com
Publisher: John Fall
e-Mail: john@foodmagazine.eu.com
Regional Manager, Spain: Ron Smee
e-Mail: ron@foodmagazine.eu.com
Managing Editor: Juliet Hoskins
e-Mail: jhoskins@editor.eu.com
Sub-editor: Hannah Smith
e-Mail: hannah@foodmagazine.eu.com
Designer: Zoe Sibley
e-Mail: zoe.sibley@btinternet.com
Front and back covers
courtesy of VitaFoods
Europe
Welcome to a bumper edition of
foodeurope for Vitafoods Europe 2019.
As you can see, many of our clients are
delivering exciting new innovations in line
with changing consumer requirements
and health consciousness. There is also
growing interest in sustainable sourcing and
plant-based products, more of which we
will be discussing in our next edition. I will
be at Vitafoods Europe this May and look
forward to meeting you there.
In our ingredients section, Taiyo discusses foods with additional health
benefits. More and more consumers are now looking for fortified
foods and beverages that help them to maintain a healthy lifestyle,
cope with their hectic lives and deliver benefits in terms of nutrition
and wellbeing. Symrise examines the increasing demand for natural
foods that consist of sustainably cultivated and gently processed
ingredients; GELITA looks at the benefits of collagen peptides within
the sports arena; and SVZ presents their forecasts for what will be
trending next year.
We also present a preview of IFFA, the leading international trade fair
for the meat industry. IFFA will once again bring together all players
from the industry, retail trade and butcher’s trade in Frankfurt am
Main.
In processing and packaging, GEA, also appearing at IFFA, introduces
the benefits of its cutting-edge technology and in-depth process
expertise to meat manufacturers; Bosch Packaging provides a case
study regarding a company that specialises in fine sweet products;
Bühler introduces its blockchain-ready solutions to cut food poisoning
rates and increase production efficiency; and Zebracom writes about
slip-torque conveyor technology, with its very unique integration of
automation and devices.
In analysis and control Mintel describes the top global packaging
trends for 2019 and beyond; Fapas describes new microbiological
tests for the food industry; and Magnattack Global provides
guidelines on how to improve product security and profitability with
metal fragment control.
I hope you find this latest edition of foodeurope interesting. Our next
issue will feature IFT, so if you are involved, please get in touch.
Juliet Hoskins
Editor
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 one 2019

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contents
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11
Industry News
A round-up of industry news
Show Preview
Vitafoods Europe 2019: Guiding the industry to a more sustainable future
As environmental awareness reaches new heights and the world’s population continues to rise, the issue of
providing sustainable foods which also offer a high nutritional value is set to grow, in both importance and
complexity, over the next decade. It is with these considerations in mind that Vitafoods Europe 2019 has
developed its agenda. The three-day event (7–9 May 2019, Palexpo, Geneva) will this year focus on bringing the
industry together to discuss key challenges such as sustainable sourcing, and wider trends including free-from,
plant-based ingredients, and hemp extracts and CBD.
www.vitafoods.eu.com
Ingredients
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31
34
37
Drink yourself healthy
The market demand for foods with additional health benefits has been increasing for years. More and more
consumers are now looking for fortified foods and beverages that help them to maintain a healthy lifestyle, cope
with their hectic lives and deliver benefits in terms of nutrition and wellbeing.
Taiyo GmbH
Cracking the Code of Naturalness
Consumers are increasingly demanding natural foods that consist of sustainably cultivated and gently processed
ingredients. This is especially the case for products that the food industry produces, says Heinrich Schaper,
Symrise Executive Board member responsible for the Flavor segment. In the following interview, he explains
why the company has developed a ‘code of nature.’ and how it is using this platform to deliver against consumer
expectations and market shifts.
Symrise
Collagen peptides: get ahead of the pack
Now that the winter months are behind us, and spring has officially sprung, runners of all ages and abilities will
be desperate to resume outdoor training. Cold days and dark nights are hardly conducive to enjoyable exercise,
and so the urge to pull on a pair of trainers and head out into the sunshine is an exciting and welcome prospect.
GELITA AG
Super berries, completely natural foods and waging war on waste: Are you ready for 2020?
Although 2019 has just begun, manufacturers across Europe are starting to set their sights on 2020, and what
next year could hold for the food and drink industry. Here at SVZ, we’re also one step ahead and our planning for
2020 has begun in earnest. Here are our predictions for what’s going to be trending next year.
SVZ
40
Show Preview
IFFA: The leading international trade fair for the meat industry
IFFA – The No. 1 for the meat industry – opens its doors again from 4 to 9 May 2019. As the sector’s foremost
innovation platform, IFFA will once again bring together all players from the industry, retail trade and butcher’s
trade in Frankfurt am Main. Thanks to its clear focus, the world’s leading trade fair for the sector is unrivalled:
everything revolves around the most valuable of all foodstuffs: meat.
www.iffa.com
www.foodmagazine.eu.com issue one 2019

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Processing & Packaging
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GEA introduces benefits of cutting-edge technology and in-depth process expertise to meat
manufacturers at IFFA 2019
GEA will present their process expertise, technology leadership and customer-centric services for the meat
industry under the motto ‘Excellence at Every Stage’. The technology leader will focus on four main application
areas that link back to this year’s theme, specifically: tempuracoated and homestyle coated products, the art of
bacon making and sausage.
GEA
New Sigpack TTM1 packs chocolate marshmallow kisses from Brunberg Oy
Brunberg Oy is a family business steeped in tradition, and since 1871 has been producing the finest sweet
specialties from its home in Porvoo, around 50 kilometers from Helsinki. In addition to chocolate, toffee, licorice
and jelly sweets, Brunberg is especially well known for its truffles and chocolate marshmallow kisses.
Bosch Packaging
Bühler introduces blockchain-ready solutions at Hannover Messe to cut food poisoning
rates and increase production efficiency
At the Microsoft booth at the Hannover Messe, B.hler is introducing leading-edge technologies to increase food
safety standards. Laatu is a breakthrough technology to reduce microbial contamination in dry goods, and Tubex
Pro, a smart, self-optimising scale system. These solutions are connected to the B.hler Insights IoT platform to
ensure a new degree of traceability and transparency along the food value chain.
Bühler
Smarter conveying for precision product control and faster throughput on food filling and
packaging lines
Slip-Torque conveyor technology, with its very unique integration of automation and devices, has revolutionised
conveyor precision in food processing by increasing filling and packaging flexibility, speeding throughput, and
reducing product damage to near zero levels, even with the most delicate of food products.
Zebracom
Analysis & Control
Mintel announces top global packaging trends for 2019 and beyond
Mintel, the world’s leading market intelligence agency, has announced four trends impacting the global packaging
industry in 2019 and beyond: connected packaging; closing the loop; reinventing the box; and plastic free..
Mintel
High demand for new food microbiology proficiency tests launched
The food industry is being supported in tackling the risks to public health from Listeria, E. coli O157 and
Campylobacter, thanks to a range of targeted new food microbiology proficiency tests that were launched by
Fapas in its 2018 programme.The six new tests developed by Fapas, the proficiency testing arm of Fera, were
set to help testing laboratories analyse their results, identify trends and demonstrate their competency to their
customers, accreditation bodies and managers.
Fapas
Improving product security and profitability with metal fragment control
The introduction of the new FSMA Act and the tightening of industry standards is forcing food manufacturers
to be more proactive in reducing their food safety and product security risks. Along with plastic and glass, metal
fragments are one of the most commonly found physical hazards/contaminants in food. These may enter the
product stream with incoming raw materials and result from equipment wear and tear (work-hardened stainless
steel fragments).
Magnattack Global
Company News
A round-up of company news.
Media Plan
www.foodmagazine.eu.com issue one 2019

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foodeurope examines the food and beverage
manufacturing industries in Europe and beyond. It
is published four times a year and its aim is to
ensure that readers have a source from which they
can learn about new developments within key areas
in the food and beverage manufacturing processes.
It covers the latest technologies and hot issues
within the following main sections:
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INGREDIENTS PROCESSING & PACKAGING ANALYSIS
THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE
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8 industry news
Industry heading for real issues with raw material storage
Despite Brexit uncertainty, food and beverage producers need to manage risks and
strategically plan to guarantee productions levels now, claims a market expert from
Dawsongroup Temperature Control Solutions (DGTCS).
Michael Sansum, project development manager at DGTCS, said: “The majority of
my conversations with food and drink clients over the last few weeks have been
about how they should react to Brexit uncertainty. My position is that there is still a
need to mitigate risks, plan appropriately, and guarantee production now.
“Despite there being a healthy supply of pallet spaces currently available in the UK
and in European ports for long term or ‘finished product’ storage, I believe there is
going to be a real issue with raw material supply, commodity imports, and ‘short life’ product storage”
if producers don’t take action.”
Whilst food producers continue to focus on expected issues around the supply of chilled and frozen raw materials, there
is little consideration around raw material storage. Without the correct storage in place, there are likely to be serious
production issues, and ultimately, the industry could fail.
Michael added: “I’m starting to hear producers discuss plans for projects that will be on-going after 29 March. Despite
continued economic uncertainty, many more manufacturers should be considering how they can increase orders to
ensure a good supply and improve their buying power with the correct temperature controlled facilities on site to
provide ample storage or even allow production.
“Partnering with the correct provider is key; a company that can provide short term storage for fresh ingredients and
the ability to offer solutions that can freeze or up-temper fresh produce in time for production. This type of investment
means raw materials are ready at the right temperature, 24/7; this is highly valuable whatever the post-Brexit
landscape, as well as removing additional distribution costs and any third-party handling costs.” n
Mixtures methodology equips EFSA for multiple chemicals
EFSA has developed a harmonised framework to use across its scientific panels when evaluating the potential
‘combined effects’ of chemical mixtures in food and feed. The approach gives EFSA’s scientists the tools to follow a
mixtures approach when needed, which complements the current EU regulatory requirements for assessing single
substances.
People, animals and the environment can be exposed to multiple chemicals from a variety of sources. Understanding
how combined chemicals behave is complex and the number of combinations is potentially infinite, so EFSA’s Scientific
Committee has developed a practical scientific tool for risk assessors that also supports and informs risk managers.
Milestone in chemical risk assessment
Dr Tobin Robinson, Head of EFSA’s Scientific Committee and Emerging
Risks Unit, said: “This milestone follows several years of preparatory work
by EFSA and our European and international partners. We ensured the
guidance remained practical by holding a public consultation in 2018, in
which we received over 300 comments, and by engaging with stakeholders
during the process.
“We are already using some of these principles and tools, for example, on
groups of pesticides and groups of contaminants. Now, when we see that
a mixtures approach is needed, our harmonised framework puts us in a
stronger position to carry this out.”
How the guidance works
The approach builds on existing methods and international experience in
assessing potential concerns about chemical mixtures.
Photo by Martin Lopez from Pexels
Prof Christer Hogstrand, Chair of the Chemical Mixtures Working Group, said: “Assessing mixtures works similarly to
how we tackle single substances. Normally we determine first who is exposed – people, farm animals or wildlife such as
birds and bees – and by how much. Then, we estimate the toxicity of the mixture or its individual components. Finally,
we quantify the risk by comparing combined exposure and combined toxicity.” n
www.foodmagazine.eu.com issue one 2019

industry news
9
Global market for non-sugar sweeteners to reach more than US$16 billion in 2023
A new report from BCC Research, ‘Global Markets for Non-sugar
Sweeteners’, estimates that by 2023, the global market for non-sugar sweeteners
will reach US$16.5 billion, up from US$14.4 billion, indicating a compound annual
growth rate (CAGR) of 2.7%.
Non-sugar sweeteners are sugar substitutes that provide the sweetness of sugar
with fewer calories. The three major types of non-sugar sweeteners are: highfructose
corn syrup (HFCS), high-intensity sweeteners (HIS) and low-intensity
sweeteners (LIS).
Top competitors in the global non-sugar sweeteners market include: A&Z Food
Additives Co. Ltd., Naturex, Whole Earth Sweetener and Celanese Corp (CE).
Report highlights
Market segment analysis. The high-intensity sweeteners segment holds the largest share of the non-sugar
sweetener market at 48% and is expected to grow to 50.1% by 2023, continuing to hold the largest share in the market.
End-User analysis. The food and beverage industry generates more than 80% of the global sales for non-sugar
sweeteners and is expected to be valued at US$12.35 billion by 2023, increasing 2.7% annually.
Geographic analysis. North America accounts for the highest market share of the global non-sugar sweeteners
market at 5.25 billion in 2018 and is expected to continue leading in global market share by reaching US$6.13 billion by
2023, indicating a 3.1% CAGR.
“Major factors driving demand for non-sugar sweeteners are changing eating habits, the increasing risk of diabetes and
increasing health awareness…awareness about the harmful effects of sugar intake, such as lowered cognitive abilities,
inflammation and blood pressure, among others, are also driving demand,” said BCC Research analyst Aneesh Kumar.
Potential harmful side effects
While artificial sweeteners are useful for weight control and are safe for diabetic patients to consume, they may have
undesirable side effects. For example, the National Cancer Institute has said that it’s possible that artificial sweeteners
are associated with cancer. n
Successful dairy companies embrace the most powerful consumer trends
Dairy has long been one of the most creative categories in the supermarket, creating new types of products and
bringing new benefits to the consumer. But there is an increasingly wide gap between the performance of companies
who understand the key consumer trends and make them part of their strategy – and those who do not.
“Key to success in dairy nutrition is that alongside your volume business you should incubate new products that are
trend-connected – lower volume but usually higher margin,” said food industry consultant Julian Mellentin, author of a
new report, 8 Key Trends in Dairy Nutrition. “These are the seeds from which
future great trees can grow.”
Among the companies who have embraced this strategy are:
Graham’s Dairy in Scotland, which has used NPD connected to the Protein,
Provenance and Snackification trends to make itself a strong, value-added
company – as well as a commodity liquid milk seller.
Valio Dairy in Finland has connected to the Plant-Based dairy alternatives
trend, despite being a farmer-owned dairy co-operative. Valio sees an
opportunity that can improve farmer returns and keep challengers out of the
chiller cabinet.
General Mills, a global giant, is innovating in ways that would not have been
expected from ‘Big Food’ even two or three years ago. Once the market
leader in the US yoghurt market, Yoplait was late to enter the Greek race
and as a result still lags behind Chobani and Danone, and sales are down
by 20%. In 2017 it debuted Oui by Yoplait, a ‘French-style’ yoghurt sold in single-serve glass pots. The brand is
unlike anything that this volume-driven, low-priced brand had done before, combining provenance with artisanal style
packaging. Within a year it was on track to be a US$100 million-brand. n
issue one 2019 www.foodmagazine.eu.com

10 industry news
Clinical study results that demonstrate benefits of
high-potency, multi-strain probiotic formulations
Results from a clinical trial performed by Taverniti and colleagues from the
University of Milan (IT) suggest that ingesting higher doses of multispecies
probiotic formulations may permit higher, earlier and longer recovery of
probiotics in feces of healthy adults.
The aim of the study, which was published in the journal Nutrients (Taverniti et al. Nutrients 11(2):285, 2019), was
to understand the effect of bacterial count on the transient colonisation in the human intestinal tract of four different
DuPont probiotic strains administered in a single, commercially available, formulation. The four DuPont strains under
investigation were (1) Bifidobacterium lactis Bl-04 ® , (2) Lactobacillus acidophilus La-14 ® , (3) Lactobacillus plantarum
SDZ-11 and (4) Lactobacillus paracasei SDZ-22. The study compared the formulation at two different doses: 7 billion
and 70 billion colony forming units (CFU), with the goal of measuring cell recovery in feces after oral administration.
Study design
In the study, 40 healthy adults of both genders aged between 18 and 60 were randomly divided into two equal groups.
A single-blind, two-arm parallel microbiological pilot study was then conducted in which the volunteers, depending
on which group they were assigned to, consumed either the 7 billion or 70 billion CFU formulation daily for two
weeks. They were then monitored for a follow-up period of an additional two weeks. For the duration of the study, the
volunteers were instructed to follow their usual diet (without the intake of any other probiotic products) and to collect
19 fecal samples in total, in accordance with the study design. These samples were then tested for probiotic recovery.
Multiple strains at higher potency equals earlier, longer and higher recovery
The study found the first day of detection of the four probiotic strains was earlier in the high dose group when
compared to that of the low dose group. Furthermore, on the last day of probiotic consumption, viable cells of all four
probiotic strains were recovered from those consuming the 70 billion CFU dose, whereas recovery was not successful
for five volunteers who consumed the 7 billion CFU dose.
During the follow-up period of two weeks after consumption stopped, viable recovery was significantly higher and
detectable longer in those who consumed the higher dose formulation than those who consumed the lower dose
one. This demonstrates that higher doses of bacterial cells in probiotic formulations may allow for a higher, earlier
and longer recovery time suggesting that higher doses may lead to an earlier and more stable transient colonisation.
In addition, the study shows that strains belonging to diverse taxa may be combined in a single formulation and be
selectively quantified upon digestion.
“Higher doses of probiotics result in higher levels of fecal recovery; this has been shown before. What is fascinating
with the Taverniti study is they show a higher dose also leads to an earlier and longer detection of the consumed
probiotics; suggesting a more stable ‘colonisation’. This begs the question if a higher probiotic dose also leads to
earlier and more reliable health benefits,” stated Arthur Ouwehand, Ph.D., Technical Fellow, DuPont Nutrition & Health.
Valerie Delahaye, Global Leader of Dietary Supplements for DuPont Nutrition & Health, adds, “Since we are
experiencing a clear trend toward multi-strain and higher potency probiotic formulations in many markets around
the world, it is encouraging to see study results which may assist in better understanding the benefits of these
formulations from a consumer perspective.” n
Draft reference values for sodium and chloride – have your say
EFSA is publicly consulting on draft dietary reference values (DRVs) for sodium and
chloride, the final two nutrients in its review of scientific advice on nutrient intakes for the
EU population.
Sodium and chloride are the two elements in salt, commonly used in the diet as an
ingredient, condiment or preservative.
The Panel on Nutrition, Novel Foods and Food Allergens provisionally considers for the
general adult population (including pregnant and lactating women):
• An intake of 2g sodium per day to be safe and adequate, considering evidence on the risk of cardiovascular disease
on the one hand and nutrition adequacy on the other;
• An intake of 3.1g chloride per day to be safe and adequate. n
www.foodmagazine.eu.com issue one 2019

show preview: Vitafoods industry Europe news 2019
11
Vitafoods Europe 2019: Guiding the industry
to a more sustainable future
As environmental awareness reaches new heights and the world’s population continues to rise,
the issue of providing sustainable foods which also offer a high nutritional value is set to grow,
in both importance and complexity, over the next decade.
It is with these considerations
in mind that Vitafoods Europe
2019 has developed its agenda.
The three-day event (7–9 May
2019, Palexpo, Geneva) will
this year focus on bringing the
industry together to discuss key
challenges such as sustainable
sourcing, and wider trends
including free-from, plant-based
ingredients, and hemp extracts
and CBD.
This year’s show is expected
to attract 22,000 visitors and
will play host to over 1,200
leading global suppliers active in
ingredients and raw materials;
dietary supplements; contract
manufacturing and private label;
and services and equipment,
exhibiting thousands of quality
ingredients and products.
As a meeting point for the
nutraceutical industry, Vitafoods
Europe 2019 will offer visitors an
opportunity to source innovative,
high quality ingredients and
finished products conveniently at
one location, saving both time and
resources, and eliminating logistic
difficulties.
The event has also added to its
portfolio and introduced a range
of new features, including a
brand-new Sustainability Square,
which will showcase the latest
consumer and market insights
from across the industry, allowing
visitors to make informed and
future-focused buying decisions.
To clear-up any confusion around
updated or newly introduced EU
and global regulations and allow
manufacturers to speed up the
process to market, Vitafoods has
invited experts from the European
Federation of Associations of
Health Products Manufacturers
(EHPM), who will be offering
one-to-one consultations as part
of a new Regulatory Clinic.
While a new Clinical Trials Zone
will offer a step-by-step guide
to the clinical trial process, a
Diversity & Inclusion Roundtable
will open the discussion on
the importance of establishing
diversity in the workforce to
create an inclusive environment
and the benefits this will bring.
Additionally, the Vitafoods
Education Programme will return
this year with a new flexible
structure, giving delegates
the chance to attend specific
sessions, individual days or
www.foodmagazine.eu.com issue one 2019 www.foodmagazine.eu.com
issue one 2019

12 show preview: Vitafoods Europe 2019
the full three-day agenda.
Running throughout the event
the programme will have 11
summits and over 50 industry and
business experts, to discuss and
debate breakout trends and the
industry’s latest studies.
To give visitors the opportunity
to network in a more relaxed
setting, supplementary events
are also taking place across
the three days, including the
Community Breakfast, Diversity
& Inclusion Roundtable, Nutrition
Capital Network’s sixth annual
European Investor Meeting, Good
Manufacturing Practices (GMP)
Training by EAS Consulting
Group, NutraIngredients Awards,
5K Run and Yoga Wellness
sessions.
Chris Lee, Managing Director,
Global Health and Nutrition
Network, Europe, at Informa
Exhibitions, said: “Sustainability
is a crucial influencer in the
purchasing decision making
process for consumers who
are becoming more health and
environmentally-conscious.
This and the need to provide
enough food supply for a growing
population, has led us to identify
the sustainability of the industry
as a key concern and opportunity
for the nutraceutical industry.
“Our goal with Vitafoods Europe
2019 is to bring the community
together and open the discussion
about the challenges and
opportunities ahead. This way we
hope to encourage collaboration
across the entire nutraceutical
industry and affect the move
towards true circularity.”
For more information on new and
returning features and to register
for free tickets, please visit: www.
vitafoods.eu.com.
Overview
Building on last year’s success,
Vitafoods Europe has evolved
its offering for those looking
for ideas and inspiration when
developing solutions that deliver
optimal health.
Situated at the heart of the event
will be the new Sustainability
Square, a space where attendees
can learn more about the role that
Vitafoods Europe is playing in
shaping a more sustainable future
for nutraceuticals. Visitors will
also be able to discover the latest
insights from across the industry,
as well as discuss and debate
‘what does nutraceutical mean to
you?’. In the run-up to the event,
Vitafoods Europe has been asking
this same question to influential
figures across the nutrition, health
and wellness sectors. The aim
is to collect feedback and dispel
the confusion surrounding the
term, and to create a more unified
vision that appeals to today’s
savvy consumer.
Realising the pace at which
regulations, both in the EU and
around the world are updated
and introduced, experts from
the European Federation of
Associations of Health Products
Manufacturers (EHPM) will be
offering one-to-one consultations
as part of a new Regulatory
Clinic. These sessions will provide
answers to topics such as ‘to
whom do I notify my product
and what fees are involved?’ and
‘considering the ingredients used,
can all EU member state markets
be entered?’.
Also new to Vitafoods Europe
2019 is the Clinical Trials Zone
and the Diversity & Inclusion
Roundtable. The Clinical Trials
Zone aims to provide a step-bystep
guide to the clinical trial
process, while the roundtable
will be discussing the importance
of establishing diversity in
the workforce to facilitate an
inclusive environment. The event
is scheduled to take place on
Wednesday 8 th May, at 8.30 am.
Additionally, the Vitafoods
Education Programme will return
this year across all three event
days with 11 summits, to discuss
and debate the industry’s 11
hottest trends and cutting-edge
research. The new structure of
the programme will allow for
maximum flexibility by giving
visitors the chance to attend
sessions from a minimum of two
hours, individual summits, as well
as one day or the full three-day
agenda.
Tailored to current and emerging
market requirements, the
sessions will explore topics such
as food technology, sustainability
and traceability, personalised
nutrition, mental wellness, freefrom,
CBD and hemp extracts,
contract manufacturing and
the digital consumer. Speakers
include Joerg Gruenwald from
the Committee for Botanical
Dietary Supplements and Herbal
Medicines in Germany and Dr
Heike Stier, Senior Consultant
at Analyze & Realize in Germany.
The new flexible structure of
the Education Programme will
allow visitors to attend specific
sessions, individual days or the
full three-day agenda. To find out
more and register, please visit:
vitafoods.eu.com/edupass.
Dedicated zones and specialised
theatres
This year’s dedicated zones will
include the Omega-3 Resource
Centre, in association with
GOED. Here, industry experts will
provide updates on the omega-3
ingredients market, including the
latest innovations in formulations,
application and processing. The
zone will also feature a new
Omega-3 Index Testing Area,
sponsored by BASF.
One of 2018’s top attendee
features, the Probiotics Resource
Centre, will be returning in 2019.
Sponsored by Nutrasource, and in
association with The International
Probiotics Association, it will
explore the key issues affecting
the European probiotics market,
as well as advances in novel
applications for probiotics.
At the Sports Nutrition Zone,
visitors will have the opportunity
to engage and interact with
demonstrations dedicated to the
www.foodmagazine.eu.com issue one 2019

show preview: Vitafoods Europe 2019
13
About Vitafoods Europe
Vitafoods Europe is the leading buying and sourcing event for the
global nutraceuticals industry. Showcasing the latest developments
in nutraceutical ingredients, products, manufacturing and equipment,
Vitafoods Europe enables businesses to make more informed
business decisions to support future product development. Attended
by a global audience across the ingredients & raw materials, branded
finished products, contract manufacturing & private labelling, and
services & equipment sectors, Vitafoods Europe provides multiple
opportunities to engage, discuss and debate the most important
topics in the nutraceuticals industry. The 2019 event will take
place between 7 and 9 May 2019 in Palexpo, Geneva, with over
1,200 exhibiting companies and over 22,000 attendees. Vitafoods
has a strong commitment to sustainability. To read more please go
to: https://www.vitafoods.eu.com/en/meet-the-vitafoods-team/
Sustainability.html
Vitafoods Europe is part of Informa Health & Nutrition,
which brings together a portfolio of events, digital media and
publishing for marketers, manufacturers and formulators of
nutrition and dietary supplements, healthy foods/beverages
and personal care products. Informa Health & Nutrition
events include Vitafoods Europe, Vitafoods Asia, SupplySide
West, SupplySide East, Natural Products EXPO WEST and
Natural Products EXPO EAST as well as the Food Ingredients
and Health Ingredients events and CPhI.
Vitafoods Insights is an always-on engagement platform,
designed to explore key issues affecting the global health
and nutrition industry through a series of digital magazines,
industry reports, white papers, blogs and podcasts.
rapidly growing sector, including
a sampling bar and product
showcases. The Packaging Zone,
in association with Innova Market
Insights, will look at the latest
developments in sustainable
packaging, displaying industry
innovations in delivery systems
and product packaging for dietary
supplements.
The Market & Trend Overview
Zone will see experts from Innova
Market Insights presenting
emerging trends in nutraceuticals
and functional foods, such as
heart and digestive health, as well
as sports, infant and personalised
nutrition, and healthy ageing.
Building on the themes of the
dedicated zones, Vitafoods
Europe 2019 will also feature a
range of specialised theatres,
including sports nutrition,
probiotics, ingredients, omega-3
and life stages. The Sports
Nutrition Theatre will focus on
the active senior consumer, while
the Probiotics Theatre will discuss
both fermented foods, such as
yoghurt and kefir, and shelf-stable
foods, including cereal, soup,
spreads and nutrition bars. The
Ingredients Theatre will discuss
up-to-date market research,
such as a study by Mintel which
has found that vitamin D has
overtaken vitamin C as the UK’s
top single supplement. The
Omega-3 Theatre will present
proprietary data on consumer
perceptions of the health and
wellness benefits of omega-3
intake.
Product demonstrations and
focused pavilions
For an experience of the mind
and body, Vitafoods Europe 2019
will once more tingle visitors’
taste buds at its Tasting Centre
and provide category-specific
Innovation Tours, guiding guests
around carefully selected
exhibitors to offer expert industry
insights.
The New Ingredients Zone,
sponsored by GeeLawson, will be
showcasing the latest ingredient
and raw material developments,
while the New Products Zone,
sponsored by Super Foods,
will be covering the core health
categories and display a range of
new innovations from the past 12
months.
Additionally, the Springboard
Pavilion and the International
Pavilions, including Croatia,
Poland, Italy, Belgium, France,
Hungary, Germany, China, South
Korea and the USA, will present
country-specific consumer and
market trends.
Connecting the community
A key focus for this year’s
Vitafoods Europe is to connect
the community to encourage
collaboration and discussions
around key issues, such as
creating a more sustainable
future for the nutraceutical
industry. While the dedicated
zones, specialised theatres and
other features will own the stage
from a professional point of view,
additional events are taking
place across the three days to
give visitors the opportunity
to network in a more relaxed
setting. Events include the
Community Breakfast, Nutrition
Capital Network’s sixth annual
European Investor Meeting, the
Diversity & Inclusion Roundtable,
the Good Manufacturing
Practices (GMP) Training by
EAS Consulting Group, the
NutraIngredients Awards, the
5K Run and the Yoga Wellness
sessions. For more information,
visit vitafoods.eu.com/events. n
Vitafoods Europe 2019
www.vitafoods.eu.com
www.foodmagazine.eu.com issue one 2019

14 show preview: Vitafoods Europe 2019
Activ’inside: 4 new innovations
Activ’inside, a creator of difference for the
Nutraceutical market, launch 4 new products
and applications: a new crossover clinical study
to enhance cognitive performance on students,
an organic grape seed extract with a high OPC
content, a tasteless & 100% soluble water
grape seed extract, and some trendy fast
ready-to-use formula.
Significant results on students cognitive
performance in only 90 minutes
A new proprietary clinical study is now
available on the patented ingredient
Memophenol TM . This randomized, doubleblind
crossover placebo controlled clinical
study was conducted on students in one
shot dosage. Cognitive performance was tested under exams conditions through
validated cognitive tests.
Compared to a placebo, a one shot Memophenol supplementation 90 minutes before exams is sufficient to:
• Significantly increase attention and working memory during at least one hour
• Enhance cognitive performance by 36%
• Activ’Inside will present this new clinical study at the New ingredients Theatre on May, 8 th (3:40pm
session) as well at the New products Zone at Vitafoods.
Organic OPC from grape seed extract
Thanks to a dedicated sourcing, Activ’Inside produces a grape seed extract guaranteed with a high
polyphenols & OPC contents (60% Polyphenols and 25% OPC-Porter). Porter is the most accurate method
to determinate the OPC content. Made in France, this extract is backed by a pending EFSA claim for its
anti-aging benefits. This ingredient is available on private labelling formulations.
The tasteless & 100% water soluble grape seed extract
This 100% water soluble & tasteless grape seed extract provides a high amount of flavanol monomers
proven by clinical trial for the best bioavailability and antioxidant benefits. This extract is exclusively
obtained from champagne grape varieties.
Fast & trendy ready-to-use formula
Activ’inside will present trendy and functional formulas like gummies to have a sensorial and enjoyable
experience, liquid shots to boost the cognitive performance on students, instant drinks to offer great
tasting product and attractive applications and functional chocolates with effect on sleep, mood and
memory.
About the company
Activ’Inside, a French company specialized in saffron (Crocus sativus L.) and grapes (Vitis vinifera L.), aims
to develop innovative natural products with high added value. “We use science, analysis, claims, intellectual
property and marketing to create unique products reflecting customers’ need for a fast and safe access to
market” says Benoit Lemaire, CEO of Activ’Inside.
At Activ’Inside, innovation and science are at the core of our activity, as demonstrated by our 3 patented
active solutions based on sound scientific knowledge, proprietary published studies and related claims:
Memophenol TM , for cognitive health, SkinAx TM , for the skin beauty, Safr’inside TM , for mood/quality of sleep/
premenstrual comfort. n
Stand
B30
http://skinax.com http://memophenol.com http://safrinside.com
www.foodmagazine.eu.com issue one 2019

show preview: Vitafoods Europe 2019
15
TAIYO: Health-boosting ingredients and
concepts based on natural raw materials
Taiyo will highlight a new extract that activates the body’s
own energy, a vegan protein shake concept as well as
valuable ingredients that promote the uptake of essential
micro- and macronutrients.
Health-promoting natural ingredients expert Taiyo will
present brand new innovations that address consumer
trends such as veganism, sports nutrition and weight
management.
Product developers and buyers looking for innovative
Stand
ingredients with health-promoting properties in Geneva should
H56
head to Taiyo’s stand. The natural-source functional ingredients company will showcase several new
products that may prove to be game changers. Taiyo’s Moringa Extract S contains the glucosinolate
glucomoringin (GMG); this so-called genetic switch exerts its effect on the human body by activating
natural physiological mechanisms to produce more energy. The positive effects of GMG – such as inhibiting
inflammation and protecting against neurodegenerative disorders – have already been proven in numerous
studies.
Chia seeds have become a popular omega-3 source in recent years. Not widely known is that these small
seeds are also an excellent protein source and offer all the amino acids that an adult needs every day, making
it particularly interesting as an alternative source of protein for sports nutrition. Taiyo now presents XiaPure ®
Chia Protein, a finely milled high-quality vegan protein powder from Chile. This protein-rich source – produced
from hand-grown plants and specially selected, purified seeds – contains high levels of protein (40%) and
dietary fibre (38%), as well as antioxidants and minerals that have a positive effect on muscle mass, weight
management and energy levels. The ingredient is perfectly suited for ready-to-drink shakes, milk and sticks, as
well as protein-enriched buiscuits or bakery premixes, for example.
The third innovation also addresses a market segment that has been growing steadily for years: weight
management. Taiyo’s solution is a tasty and satisfying vegan protein shake concept that contains healthpromoting
natural ingredients: XiaPure ® Chia Protein powder (an excellent plant-based protein source),
Sunfiber ® (low FODMAP dietary fiber), whole green coffee powder (WGCP) and SunActive ® Q-10E. It also
comprises a delivery system consisting of micronized and micro-encapsulated Coenzyme Q10 to enhance
the bioavailability of the micronutrient. Hence, Taiyo’s new organic, non-allergic vegan protein shake concept
combines everything that health- and weight-conscious people like and need: ingredients that deliver highquality
micro- and macronutrients, the performance-enhancing Q10 source, an extended feeling of satiety,
thanks to the highly digestible fiber, a slow but long-lasting release of natural caffeine and a great cappucino
taste.
An exciting novelty regarding the active substances omega-3 and ALA (alpha linolenic acid) is Taiyo’s
SunActive ® Chia Oil Powder. ALA is nutritionally important for maintaining a healthy blood cholesterol
level. The substance is not spray-dried, but produced using an extremely gentle process that preserves a
significantly higher yield of the health-promoting, sensitive ingredients. The powder is 100% self-emulsifying
in cold water and has been specially developed for use in products such as shakes, sticks, sachets and instant
beverage supplements.
About Taiyo GmbH:
Taiyo GmbH is a pioneer in the research and manufacture of functional ingredients for the food, beverage,
medical food and pharmaceutical industries. Taiyo focuses on the development of innovative ingredients
derived from natural sources to support health. Since its foundation in 1946, Taiyo has established itself as
a leader in the development and production of emulsi fiers, stabilisers, egg and tea-based ingredients, and
highly functional ingredients for the food and pharmaceutical industries. Today, Taiyo manufactures more than
2000 food formulations, processed eggs, fruit preparations, fla vorings, emulsifiers, stabilizers and functional
ingredients at various manufacturing facilities around the world. With its own Research and Application
Competence Centre (Taiyo RACE), Taiyo GmbH is able to create new and innovative formulations based on its
most recent studies. n
www.taiyogmbh.com
www.foodmagazine.eu.com issue one 2019

16 show preview: Vitafoods Europe 2019
Arjuna: A whole botanical ingredient
line
Arjuna Natural
Ltd. will feature an
extensive line of
botanical ingredients
with health benefits
supported by
research. Included is
its flagship Turmeric
extract BCM-95 ®
(Curcugreen ® ), a proprietary combination of
Stand
C30
highly bioavailable curcuminoids and essential oil of
turmeric-ar-turmerone.
Arjuna will also exhibit the following ingredients
in the line: Shoden ® , a highly purified extract of
ashwagandha, standardised with more than 35%
glycowithanolides, the most active component of
ashwagandha. TRILOW ® , an all-natural bioactive
extract for cardiovascular health derived from amla,
the Indian gooseberry. The ingredient is a complete
extract of fresh ripe fruit of wild amla, collected
seasonally from the tree. Herbagut ® , a polyherbal
formulation for gut health, certified as pure,
sustainable, and traceable, and conforms to all EU
supplement regulations, including PAH. Oxystorm ® ,
an amaranthus extract, designed to provide a highnitrate
content.
For more than a quarter of a century, Arjuna
Natural Ltd. has been India’s leading manufacturer
of standardized spice and botanical extracts for
the dietary supplement and food and beverage
industries. The company has a customer base in
more than 50 countries and holds more than 75
international patents to its credit. n
Lipofoods: Curcushine targets
beauty from within market
Lipofoods SLU,
Stand
introduces its new line
K180
of microencapsulated
botanical ingredients
supported by proprietary
science for proven
efficacy. The inaugural
product, Curcushine
microcapsules, is a
highly bioavailable
microencapsulated
curcumin source for
the beauty-from-within market. This innovative
formulation is natural and vegan, with high
solubility when dissolved in water. It can be readily
incorporated into nutricosmetics and beauty drinks.
Lipofoods is engaged in ongoing research into the
anti-aging and other health condition benefits of
Curcushine microencapsulated curcumin, seeking
out new markets and different food applications.
Curcushine microcapsules has proven anti-aging
benefits and is suitable for multiple nutraceutical
applications. Due to the use of biodegradable
materials for the encapsulation of the curcumin
compound, production leaves a minimal ecological
footprint. The formulation is gluten-free, vegan/
vegetarian, and kosher and halal.
Lipofoods, a Lubrizol Company, specialises in the
development and production of microencapsulated
functional ingredients, providing nutritional and
technical solutions for the food, beverage, and
dietary supplement industries. n
www.arjunanatural.com
www.lipofoods.com
Anlit: Long-life probiotics – in a tasty chew
Anlit, Ltd., Israel, will demonstrate its ProBites LLP supplement, a line of long-life
probiotic chews. The new line is designed for the whole family, suitable for age three
and up. The chewy healthful treats are available in multiple flavors, including chocolate,
vanilla, and a variety of fruit flavours. They are sugar-free, kosher, halal and non-GMO.
The inherent sensitivity of probiotics raises two key challenges for maintaining stability
and extending shelf life in the development of an effective supplement. Anlit developed
an innovative technology called ‘ProBites LLP, Long-Life Probiotic’ that allows for the
high stability of live bacteria in ambient conditions, and able to be incorporated into a
flavorful format that is easy to enjoy, at home or on-the-go.
Anlit instituted a double packaging system with multilayer laminate to retain a perfect,
moisture-free support environment for the probiotic and to protect the organoleptic characteristics of the
product. The company will present its full range of chewable dietary supplements for children and adults at
Vitafoods including high omega-3 chew for pregnant women and vegetarian curcumin chews. n
Stand
L81
www.anlithealth.com
www.foodmagazine.eu.com issue one 2019

show preview: Vitafoods Europe 2019
17
Sternmaid: Networking as the key to success
SternMaid cooperates closely with its specialised sister
companies in the Stern-Wywiol Gruppe
The contract manufacturer and co-packer SternMaid will present
its services on the joint stand L56 of two of its sister companies,
SternVitamin and SternLife. As a competent partner for toll
production, SternMaid rounds off the offer of the Stern-Wywiol
Gruppe for customers in the functional food sector. Among other
things, visitors from industry can inform themselves of filling and
packaging options and SternMaid’s modern blending technology.
With its highly precise blending lines, SternMaid is able to produce
powdered foods and food supplements such as meal replacers, dietetic preparations, sports foods,
dry beverage bases and protein powders and fill them into a wide variety of retail packs. The smallpack
lines at the Wittenburg company’s newly built Plant 2 have recently been complemented by a filling line
for single-portion sachets. Besides these, the contract manufacturer can fill products into plastic tubs or the
traditional composite cans, stand-up pouches and block-bottom bags, or tubular bags with or without folding
boxes. Thanks to the latest investments, the mixtures to be filled can now be produced directly in Plant 2.
Networking of the companies within the Stern-Wywiol Gruppe enables SternMaid’s customers to benefit
from the group’s extensive expertise in the field of research and development. On Stand L56, interested
visitors can learn more about the development of formulations and products at SternLife or seek advice on
applications from the micronutrient experts at SternVitamin. In addition, the food technologists, nutrition
scientists, analysists and researchers from the extensively equipped Stern-Technology Center can help
customers with the development of innovative health and lifestyle products. n
Stand
L56
www.sternmaid.de/en
www.foodmagazine.eu.com issue one 2019

18 show preview: Vitafoods Europe 2019
DSM: Consumer-driven customised innovation
DSM will bring a series of customised solutions that are inspired by
real consumers to Vitafoods Europe 2019. At booth F10, product
developers and marketeers will find winning ideas in DSM’s latest
consumer insights and its science-backed innovations, with the show
marking the launch of new product forms and a range of nutrient
premixes created with botanicals.
Consumer-driven innovation plays a defining role in shaping DSM’s
solutions, and at the show DSM will be unveiling the results of its
latest consumer health concerns survey. These insights, obtained
from independent research conducted in ten countries across the
EMEA region in early 2019, highlight the trends most important
to consumers today and explore current attitudes and behaviors towards supplement
usage. The findings are available to customers to support them in building their innovation pipeline
and help their products succeed in the marketplace, with DSM now offering a diverse range of
expert services.
Launching at the booth are the latest innovations and additions to DSM’s product portfolio. These include
the new life’sDHA S24-P100 powder. The first of its kind, DSM’s life’sDHA S24-P100 ingredient is highly
potent and is made from a sustainable, natural algal oil source. Also debuting will be DSM’s highly stable,
animal-free Quali ® -A forms, recently launched to the dietary supplements market to meet the growing demand
for vegetarian and vegan products.
In line with its deep understanding of human health and consumer trends, DSM will also be introducing new
customised nutrient premixes created with botanicals. These innovative, ready-to-market premix solutions
have been developed for dietary supplement manufacturers looking to combine botanicals together with
DSM’s essential micronutrients and unique nutraceuticals.
DSM will also be highlighting its capabilities and solutions for personalized nutrition, and showcasing its
partnerships with innovative start-ups in this fast-moving space. Visitors will have the opportunity to assess
their own vitals and health status live at the show using the new diagnostic machines at the booth.
A selection of DSM’s ingredients and solutions will be available to try at the on-stand prototype bar, where
delegates can sample new product formats and exchange ideas with the DSM team. This includes new
concepts (for men’s health, for instance) featuring the innovative, tomato-based Fruitflow ® ingredient, which is
part of DSM’s proprietary nutraceutical ingredient range. n
Stand
F10
www.dsm.com
NG Solutions: Help kids grow with high-protein shake
Nutritional Growth Solutions Ltd., (NG Solutions, NGS+) announces the
global expansion of Healthy Height, a great-tasting nutritional shake clinically
shown to improve children’s height. This kid-friendly protein shake mix,
already successful in the US and Israel, is available in vanilla and chocolate
flavours, is high in whey protein, vitamins, and minerals. According to a
recent clinical study, Healthy Height can help young children who are short
and lean grow taller.
Each serving of Healthy Height has 12g of high-quality bone- and musclebuilding
whey protein. The shake suits kids’ picky palates to be enjoyed
before school, as a snack, or with dinner, while helping children get the
nutrients they need to speed their growth. This hormone-free, gluten-free shake also
includes amino acids that are key to growth. It contains no soy, artificial colours, flavourings, or
preservatives.
Healthy Height is already experiencing successful sales in the US and Israel. NG Solutions also signed
distribution contracts with leading companies in Australia, China, Italy, and Romania, and is actively seeking
to add distributors in Europe and Asia. n
Stand
S159
www.health-height.com
www.foodmagazine.eu.com issue one 2019

show preview: Vitafoods Europe 2019
19
Laboratoire PYC: Meal replacement
products
Laboratoire PYC has
extended its range
of meal replacement
products with
both sweet and
savoury flavours. 10
references can serve
to create a custom
weight-loss starterpack:
milkshakes,
desserts, omelettes,
pancake, soups.
All are meal replacement products. They
comply with the current European regulatory
framework to mitigate any risk of deficiency: their content
is guaranteed in proteins, vitamins, minerals and trace
elements.
The following European claim attests of meal
replacement’s efficiency on weight-loss:
Substituting two of the main daily meals of an energy
restricted diet with meal replacements contributes to
weight loss. The new starter-pack made by Laboratoire
PYC follows this indication.
“It comprises 10 meal-replacement sachets (2 per day)
and 5 drainer stick-packs (1 per day). The pack is totally
customisable under your brand name,” says Aurélie De
Schuyteneeer, marketing manager at Laboratoire PYC. A
12-day menu guide is supplied with the pack: 5 days of
starter phase and 7 days of stabilisation. The menu was
elaborated by Béatrice de Reynal, French nutritionist.
Key diet advices accompany the menu:
• Foods to avoid/Allowed foods
• Best products to eat next to the meal replacement
• The Jokers: some tips to limit the damage when one
is invited to a professional or family diner
• Golden rules to achieve efficient weight loss
• What is not allowed during the diet
• The program can be used for several following weeks
to reinforce the results.
Laboratoire PYC carried out a test on 27 volunteers: 20
women and 7 men, at the beginning of 2019. Participants
tested the pack for 12 days following the menu and diet
advices. The test was a success.
81% of participants achieved their weight loss goal with
the starter pack.
88% of the testers found the menus clear and well
explained.
Stand
K34
81% of participants felt better in their body and observed
significant results on their silhouette at the end of the
test. n
TRADITION IN
FUNCTIONAL FOOD AND
HEALTH INGREDIENTS
VISIT US AT
VITAFOODS
IN GENEVA,
STAND H56
JAPANESE QUALITY
SINCE MORE THAN 70 YEARS
Chia Products (Chia Seeds, Chia Oil,
Chia Fiber and Chia Protein)
Organic Ceremonial Japanese Matcha
Green tea extracts (Sunphenon ® )
Soluble Bean Fiber (Sunfiber ® )
Indian Gooseberry (SunAmla ® )
MD Products (fruits, egg, protein, fiber)
Whole Green Coffee Powder (WGCP)
Minerals (Fe, Zn, Mg)
CoQ10, 100 % water dispersible
Vegan Meat Alternative (Vegemeat)
Moringa Extract
Omega-3 (SunActive ® DHA Powder,
SunActive ® Chia Oil Powder)
European Representative
TAIYO GmbH
Mittelstr. 36, D-58332 Schwelm
Phone: +49(0)2336 9150216
Email: info@taiyogmbh.com
www.taiyogmbh.com
www.foodmagazine.eu.com issue one 2019

20 show preview: Vitafoods Europe 2019
Kaneka: Sports prototypes backed by new
findings
Kaneka demonstrates the extraordinary potential of its proprietary,
stable Kaneka Ubiquinol for athletes. Ideal for nutritional
combination products, the micronutrient is an essential part of the
body’s respiratory chain and therefore boosts energy, recovery
and overall health. The success of sports products #powered by
Ubiquinol is supported by an ongoing consumer study and the
German Sport University Cologne’s no-doping seal.
Safe and versatile
Focusing on today’s consumer demands for all-round sports nutrition,
ingredient supplier Kaneka has, together with its partners, developed nutraceutical supplements
and sports nutrition products in a variety of dosage forms. These prototypes include energy gels,
liquids, powder sticks and various types of capsule. By using optimal combinations of Kaneka Ubiquinol and
a broad range of further ingredients, such as vitamins, minerals and power boosting nutrients like carnitine
and taurine, these special applications are able to focus on distinct consumer needs. The concepts support,
for instance, the building of muscle mass, weight loss, or rapid recovery after intense training. They have
been tested by the renowned German Sport University Cologne, offering athletes the reassurance that
supplementation with Kaneka Ubiquinol is non-doping.
Supporting healthy muscles
Moreover, a new consumer study is underway, providing further proof of the efficacy of the combination of
Ubiquinol with the company’s unique liquorice extract Glavonoid. It has already been scientifically confirmed
that in combination with exercise, Glavonoid can contribute to the maintenance of skeletal muscle mass, and
even increase it. ‘Ubiquinol Muscle’ soft gelatin capsules contain an equal dose of Ubiquinol and Glavonoid
in order to increase muscle mass without negative side effects. Strength training is essential for building
muscles, but it simultaneously triggers inflammatory processes inside the muscle fibres that lead to pain and
an imbalance in amino acid levels. With its antioxidative action, Kaneka Ubiquinol, together with protein,
ameliorates these symptoms, while Glavonoid liquorice flavonoids are able to suppress inflammatory
mechanisms. n
Stand
J24
www.kaneka-ubiquinol.com
Frutarom: Come taste the trends
Healthy ingredients have never been so fun and flavourful to enjoy
Come see us at Vitafoods Europe 2019 where a number of natural,
health-supporting ingredients will be featured in tasty applications
that showcase Frutarom Health’s ability to offer not only the
ingredients themselves but complete, turn-key integrated solutions.
Covering an extended range of health benefits to address today’s
driving health concerns, Frutarom Health will present innovative
natural ingredients that reflect the global provider’s commitment
to science and quality. Come and taste the trends!
Frutarom’s commitment is also reflected in the presentation of a
new clinical study supporting the positive effects on men’s health
of a unique ingredient manufactured using the proprietary EFLA ®
HyperPure production process.
Afterwards, join Vitafoods’ Education Program and attend the Mental Wellness Summit, where Itay Shafat,
PhD, will be presenting trends in new delivery systems of functional foods and beverages for mental wellness
on Wednesday, May 8th at 10:30 AM.
It is all about natural ingredients supported by science, now tastier than ever. n
Booth
J20
www.frutarom.com
www.foodmagazine.eu.com issue one 2019

show preview: Vitafoods Europe 2019
21
Euromed: Natural extracts inspired
by the Mediterranean diet
Euromed will showcase its expanding portfolio of
natural extracts that are based on the beneficial
ingredients found in the Mediterranean diet.
Alongside olive, fig and pomegranate fruit extracts,
the leading manufacturer of standardised botanical
extracts will present artichoke-derived Cynamed.
Visitors to the Euromed booth will learn more about
the recent scientific results, health benefits and
possible applications of these high-quality extracts
in pharmaceuticals, functional foods, beverages
and nutritional supplements.
A Mediterranean diet is rich in health-promoting
ingredients such as unsaturated fatty acids, polyphenols, carotenoids,
phytosterols and non-digestible carbohydrates. These valuable components provide antioxidant, antiinflammatory
and prebiotic effects that are represented in Euromed’s Pomanox, Mediteanox, ABAlife
and Cynamed extracts.
One of the most important age-related changes in the cardiovascular system is endothelial dysfunction.
Pomanox is a full-spectrum polyphenol pomegranate extract with clinically proven heart health and antiageing
benefits. As an anti-inflammatory, it lowers both blood pressure and cholesterol levels, and helps
to improve endothelial health. In addition, it works as an antioxidant and has a positive effect on cognitive
function, endurance and mood. The source of these benefits are punicalagins, pomegranate-derived watersoluble
polyphenols. Patented water-only extraction allows to obtain an extra safe product, free from toxic
alkaloids potentially related to alcoholic solvents.
The natural olive fruit extract Mediteanox offers another healthy ageing effect. Based on its high
standardised content of hydroxytyrosol — a powerful natural antioxidant polyphenol – Mediteanox is
clinically proven to enhance blood circulation and reduce LDL cholesterol oxidation levels, providing protection
from atherosclerosis.
Euromed owns a patent-protected process to prepare Secret to Live®, an extra virgin olive oil enriched with
Mediteanox to support cardiovascular health. With ten times more antioxidants than conventional nonfortified
olive oils, a human intervention study with Secret to Live® suggests that an intake of just 20 ml/day
reduces the oxidation of bad cholesterol by 35% compared with an estimated intake of 0.5 l/day of regular
extra virgin olive oil.
According to EFSA, olive oil polyphenols (antioxidants) contribute to the protection of blood lipids from
oxidative stress. To bear this claim, the daily intake must contain at least 5 mg of hydroxytyrosol and its
derivatives in 20 ml of olive oil. Approved for both the EU and US, the physical properties of the oil and taste
are unaffected by the enrichment process and the suggested daily dose of 20 ml of Secret to Live® delivers
5mg of natural hydroxytyrosol.
For natural blood sugar control, Euromed offers ABAlife, a patented extract of Spanish fig fruit. Purified
using a carefully controlled process to achieve a high, standardised abscisic acid (ABA) content. ABA is a
plant hormone that plays an important role in managing blood glucose homeostasis. Oral supplementation
helps to improve ABA levels in the body, promotes glycaemic control and enhances insulin efficiency. Dietary
supplements or functional foods with ABAlife can potentially counteract conditions related to insulin
resistance, such as metabolic syndrome, diabetes and obesity.
Cynamed is a new water-soluble artichoke extract with significant prebiotic potential that complements
artichoke’s traditional digestive benefits. With inulin and caffeoylquinic acids, Cynamed may contribute to a
well-balanced gut flora and a healthy digestive tract. A special process preserves the natural characteristics of
inulin and makes it ideal for a variety of food and dietary supplement applications.
Interested visitors can get further information from the company’s experts at booth B60 or during a
presentation by Andrea Zangara, Scientific Marketing Manager at Euromed. He will give a lecture in the
Ingredients Zone Theatre on extracting the health properties of Euromed’s Mediterranean fruit extracts. n
Booth
B60
www.euromed.es
www.foodmagazine.eu.com issue one 2019

22 show preview: Vitafoods Europe 2019
AstaReal: Healthy ageing with natural astaxanthin
AstaReal presents its range of natural astaxanthin products for a wide
variety of applications
From improved vision to skin health, mental sharpness and better
muscle performance, natural astaxanthin offers scientifically backed
benefits for healthy ageing. As the global pioneer in natural astaxanthin
cultivation and R&D, AstaReal will be presenting its high-quality
product range and various prototypes at this year’s Vitafoods Europe.
The company will showcase effervescent tablets, soft gums and
innovative bulk products all containing the powerful antioxidant. At
AstaReal’s booth, visitors can learn more about dosage forms and the
Stand
company’s impressive cultivation process. In addition, AstaReal’s expert, Dr Mark Miller, will
J30
highlight how the natural nutrient can support healthy ageing on Tuesday 7 May at 15:40 at the Life
Stages Theatre. Attendees will be guided through the latest research findings and consumer trends
within this category which reveal why natural astaxanthin is becoming a premier ingredient for healthy ageing.
Derived from the microalga Haematococcus pluvialis, astaxanthin is a natural carotenoid. Unlike other
antioxidants, its unique structure enables it to target free radicals in the inner and outer layer of the cell
membrane, thus protecting cells from oxidative stress. In doing so, astaxanthin can boost muscle endurance,
counteract fatigue, reduce inflammation, improve skin texture, and enhance capillary blood flow in the eyes
as well as in the brain. This makes it a valuable ingredient for supplements boasting healthy ageing benefits,
and those targeting active consumers. Top health concerns among older consumers are the ability to maintain
mobility, proper vision, heart health and mental sharpness.
Andie Long, Marketing & Sales Manager at AstaReal, says: “The demand for wellness products will continue
to rise. Functional antioxidants like astaxanthin that have tangible health benefits are performing very well on
the market. Astaxanthin’s popularity is increasing quickly in Europe, not only due to its antioxidant potential
but also because it offers clinically validated benefits that consumers can feel working. AstaReal ® natural
Astaxanthin can be used in many different formulas targeting sports and recovery, skin health, eye and brain
health, cardiovascular support and immunity. In addition, it is scientifically backed, safe and of the highest
quality. The cultivation process our company has in place features the tightest controls in the industry and
yields an ingredient with outstanding purity, stability and with the most rigorous specifications.” n
http://www.astareal.se
Algatech: Natural astaxanthin for eagle vision
Inspired by the superb vision and natural mechanism of
the eagle’s eye, Algatech announces AstaPure ® EyeQ, a
microencapsulated, cold water-soluble 2% natural astaxanthin
powder. It can be applied to supplements, functional foods, and
beverages.
An eagle’s eye contains astaxanthin and other carotenoids that
help protect it from oxidative stress and radiation. Inspired by
the wisdom of nature, Algatech developed proprietary technology
that enables effective delivery of astaxanthin, for more efficient support of eye health.
A preclinical study conducted at Kyoto University shows that AstaPure EyeQ crosses both the blood-brain and
the brain-retina barriers. Pharmacokinetics clinical study demonstrates that AstaPure EyeQ gives a two-fold
bioavailability in the plasma. Algatech will showcase AstaPure EyeQ in a virtual reality cinematic engagement
at Vitafoods 2019.
Located in the Arava desert, Algatech cultivates microalgae in a patented, eco-friendly, closed system that
guarantees the production of safe, pure ingredients and minimizes environmental footprint. Algatech will also
present its newly launched AstaPure Arava whole-algae powder and FucoVital TM , an innovative microalgaederived
composition supporting liver health. n
www.algatech.com
Stand
E162
www.foodmagazine.eu.com issue one 2019

show preview: Vitafoods Europe 2019
23
Tenshi and DolCas announce joint venture
Tenshi Kaizen Private, Ltd. (Tenshi), Bengaluru,
India, and DolCas Biotech, LLC (DolCas)
announce the signing of an agreement for the
creation of a joint-venture company. The joint
venture between Tenshi, a technology-focused
specialty pharmaceutical company, and DolCas,
a leading US-based strategic marketing
and distribution firm specializing in branded
nutraceutical ingredients, will be incorporated
under the name of its signatories, DolCas-Tenshi
Bioceuticals, Inc.
DolCas-Tenshi Bioceuticals (DTB) will focus
exclusively on the research, development,
and commercialisation of novel nutraceutical
lines for key global markets, including the US,
Canada, Europe and Japan. The two partners
have equal interest and headquarters will be
based in New Jersey.
Stand
F200
The joint venture will allow the new company to create unique positioning for its products in
the global nutraceuticals, functional food and beverage markets. It brings together the diverse capabilities
of the two established partners, both with many years of experience in building and scaling innovative
businesses.
Tenshi brings proprietary technologies in developing and manufacturing highly bioavailable nutraceutical
products, and DolCas, with strong front-end capabilities, will spearhead the commercialization and go-tomarket
efforts. DolCas has a proven, 10-year track record in establishing and marketing for two leading
nutraceutical brands in the pain management and general well-being categories.
“Tenshi is delighted to partner with DolCas to build a significant branded dietary supplement business for
the global markets,” says Venkat Iyer, Co-Founder of Tenshi. “We strongly believe that DolCas’ legacy and
reputation of bringing to market science-led dietary supplements offers the perfect complement to Tenshi’s
development platform for its novel ingredients.”
According to industry reports 1 , the global nutraceutical market is projected to reach US$578 billion by 2025,
driven predominantly by growing consumer awareness of the value of nutraceuticals in conjunction with the
steady innovation of high-performance natural ingredients.
“With DolCas’ exemplary go-to-market abilities, the synergies of the two partners will accelerate the
development of, and accessibility to, affordable, high quality nutraceuticals,” notes Iyer. “We are on course
with the launch of our first two products at VitaFoods 2019 in May.”
“I am excited about our joint venture with Tenshi, an impressive conglomerate of the pharmaceutical
industry,” says K G Rao, president of DolCas Biotech. “At the hallmark of my 27th year in the nutraceutical
sector, I am looking forward to the positive impact this joint venture will have in the space, and the
contribution it will make to the end-user. The new company will operate with full vertical integration to
ensure maximum transparency for our clients and consumers. Borrowing from pharma’s highly standardised
manufacturing processes and strict regulatory guidelines and expectations, I see this venture contributing to
the dietary supplement landscape in a distinctive way.”
DolCas-Tenshi Bioceuticals will exhibit for the first time at this year’s Vitafoods Europe 2019. The company
is entering the market with two new branded ingredient launches. n
1. https://markets.businessinsider.com/news/stocks/the-global-nutraceuticals-market-is-projected-to-reach-usd-578-23-billion-by-2025-1013595584
www.dtbioceuticals.com
www.foodmagazine.eu.com issue one 2019

24 show preview: Vitafoods Europe 2019
Omya: A clever combination of calcium and vitamins
First-time attendee Omya presents innovative concepts for all-round
healthy products at Vitafoods Europe 2019
Mineral ingredients manufacturer, Omya, will debut at Vitafoods
Europe in Geneva. For the first time, the Swiss company will showcase
a range of proprietary calcium products and specialty ingredients from
its distribution portfolio at Europe’s leading nutraceutical trade fair.
With prototypes for energy management and bone health, Omya will
present holistic solutions for various nutraceutical concepts that meet
current market demands.
Stand
D184
From flavours, natural colours and antioxidants to water- and fatsoluble
vitamins, Omya offers a variety of versatile ingredients that
stretch beyond calcium carbonate. For instance, the company has
developed the instant drink Omyafit — a prototype designed to support mental and physical
health. The food supplement contains 240 mg of calcium per 10-gram portion. This equates to 600 mg of
natural calcium carbonate, offering 30% of the daily recommended intake and enabling a “high in calcium”
claim. Fortified with several vitamins, such as C, D, B 1
, B 2
, B 3
, B 6
, B 12
, folic acid and the minerals zinc, iron,
selenium and chromium, Omyafit provides the perfect blend of essential micronutrients. For added energy, it
also contains taurine, L-tyrosine, guarana seed extract and caffeine.
Another new prototype is Omyasprint, based on the excipient Omyapharm ® and vitamin B 12
from the
distribution portfolio. With vitamin B 12
helping to reduce tiredness and fatigue, this concept is aimed at
cognitive and immune health. As an orally dispersible tablet, Omyasprint is designed to dissolve in the mouth
within seconds without the need for water. The multifunctional mineral excipient Omyapharm® ensures high
mechanical stability and fast disintegration.
The calcium enrichment of foods and beverages is an ongoing trend, strengthened by the world’s aging
population and consumers who are looking to avoid health problems associated with calcium deficiency. As a
high-purity natural calcium source with 40% bioavailable calcium, Calcipur ® is the perfect choice for calcium
supplementation and osteoporosis treatment. That’s why Omya has developed the bone health complex
Omyabone – a chewable tablet containing Calcipur® as the active ingredient and vitamins K 2
and D 3
from
the company’s distribution portfolio. Together with a balanced diet, supplements based on this formulation
contribute to the recommended daily allowance for calcium, according to EU specifications. Additionally, the
Calcipur ® range can be used in various applications, including bakery products, cereals, extruded snacks,
vegan drinks and other foods and beverages.
Stefan Lander, Vice President Consumer Goods, Group Sales & Marketing at Omya, explains: “Today’s
consumers are looking for nutritional all-in-one solutions. As such, it makes perfect sense to offer functional
combinations that meet their needs. Our dual role as a supplier of calcium carbonate and global distributor of
specialty ingredients delivers real customer advantages.” n
www.omya.com
foodeurope
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show preview: Vitafoods Europe 2019
25
DuPont Nutririon & Health: Official
digestive health sponsor
DuPont Nutrition & Health, a DowDuPont Specialty Products
Division business, combines in-depth 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 highvalue
business opportunities.
DuPont’s probiotic cultures are scientifically proven to
help keep the digestive system running smoothly and to
support the body’s immune system. HOWARU ® Protect, a range of truly unique
patented probiotic products provide an opportunity to add documented health benefits to your food and
dietary supplement products which helps to maintain natural immune defences for targeted populations and
lifestyle situations.
Visitors can discover new opportunities and solutions from an array of health-promoting ingredients for
dietary supplements, dairy products, plant-based and fermented foods, beverages and confectionery. DuPont
will also be showcasing its research, in particular probiotics science and innovation expertise, across the
Vitafoods programme. n
Stand
J10
www.dietarysupplements.dupont.com
Glatt: GF ModFlex
Glatt Ingenieurtechnik will be presenting a new plant
concept for continuous powder agglomeration: GF ModFlex
is extremely economical, fits into any hall thanks to its
modular design and can be flexibly adapted to meet
individual customer requirements.
Transferring fine powders and powder mixtures into
uniformly porous, practically dust-free, highly soluble and
perfectly meterable granulates – this is what the new ‘GF
ModFlex’ plant concept achieves in an endless loop, with
consistent safety and quality guaranteed. Multi-step and
multi-zone processes offer almost unlimited freedom in product design. The space-saving
D133
innovation is based on the established Glatt fluid bed technology and, thanks to gentle process control,
preserves the nutritional and functional properties of the products. With its compact modular system,
Glatt caters for manufacturers who want to upgrade or renew their machinery at short notice, in certain
space conditions, and with target production volumes of between 100kg/h and 3000kg/h. The Atex-compliant
concept, equipped with WIP cleaning, also boasts an extremely short installation time of just 12 days. A
demand-oriented operating, room and zone concept is also supplied, alongside the self-developed ‘GlattView
Varia’ control system.
Applications for which fluidised bed agglomeration is perfectly suited include vitamin formulations, minerals
and trace elements: their bulk density must be adjusted so they can be filled to an accuracy of one-hundredth
of a gram in cans, capsules or sachets, or pressed into effervescent tablets. This also applies to dried
probiotics or sports drinks. In the case of protein shakes, high porosity and wettability is vital for protein
powders to dissolve without residue in water, milk or plant-based drinks. Polyols such as xylitol, maltitol
or lactitol, raw materials with added value and components for premixes can also be optimally adjusted by
agglomeration. In the fluidised bed, powders for capsule and coffee pad systems are also precisely metered,
flowable and uniformly adjusted, and their particle structure specially adapted to the equipment and the
packaging design. n
www.glatt.com
www.foodmagazine.eu.com issue one 2019

26 show preview: Vitafoods Europe 2019
GELITA: Collagen proteins prevent sports
injuries and promote faster healing
GELITA is to showcase its latest collagen peptides for sports
nutrition and healthy ageing applications, as well as best fill
release opportunities for soft capsules
GELITA will highlight innovative product developments and
new scientific findings. With TENDOFORTE ® , for example,
the company offers specific collagen peptides that are
proven to strengthen ligaments and tendons, thereby
preventing sports-induced injuries and helping athletes to
return to training faster. GELITA will also present the latest
research on FORTIBONE ® , which is proven to increase
bone mineral density, and present a complete spectrum of
soft gelatine capsules – including GELITA ® EC for enteric
performance – that offer a wide range of fill release profiles.
With a focus on preventing injuries and wear and tear, GELITA will offer visitors to Vitafoods Europe in-depth
information on specific collagen peptides that support the musculoskeletal system. Overuse-induced tendon
and ligament injuries are common in both amateur and professional sportspeople. However, scientific studies
confirm that TENDOFORTE ® , which has been specifically developed to keep tendons and ligaments strong
and flexible, has both a preventive effect and accelerates regeneration, helping athletes to return to their
previous performance levels more quickly.
The Bioactive Collagen Peptides ® stimulate the structure-forming cells of the tendons and ligaments to form
more matrix molecules and thus keep them powerful and resilient. With its unique mode of action, this clean
label ingredient is especially suitable for the booming sports nutrition market.
To show how this could work in a finished product, GELITA has developed the Yoga Bar especially for the
show. Visitors are invited to taste it at the GELITA booth.
Plus, as it makes up 95% of the organic bone matrix, collagen is also essential for strong and stable bones.
A new study has investigated the long-term effects of specific collagen peptide supplementation on bone
health. Experts will be available at the GELITA booth to talk visitors through the promising results, which
confirm a pronounced increase in bone mineral density after FORTIBONE ® supplementation.
The modes of action of GELITA’s other collagen peptides have also been scientifically proven.
BODYBALANCE ® helps active people to build muscle mass and reduce fat – and thus get their figure into
shape faster – whereas FORTIGEL ® promotes joint health by helping to rebuild cartilage tissue. VERISOL ® ,
by contrast, has been specially developed to promote beauty-from-within concepts.
Tailored fill release performance
By adjusting the production process of gelatine, GELITA can modify the specific effect, timing and duration
of the fill release of soft gelatine capsules to accommodate consumer needs. The latest addition to its
portfolio is GELITA ® EC, the first and only gelatine product for true enteric performance. As of now, the
company can deliver a wide array of fill release profiles and even eliminate the ‘fishy’ side-effects of omega-3
supplementation.
Experts on stage
GELITA’s leadership in the field of collagen proteins is reflected in two presentations, which will take place in
the Life Stages Theatre and in the Sports Nutrition Zone:
Tuesday 7 May, 13.00–13.30, Healthy Ageing Block, Life Stages Theatre:
Dr Stephan Hausmanns, Vice President BU Health & Nutrition, will present new perspectives on bone and
skin health, addressing bone density and healing, as well as beauty-from-within, diabetic wound care and
reduced steroid use in skin disease
Tuesday 7 May, 14.20–14.50, Sports Nutrition Theatre:
Suzane Leser, Director Nutrition Communication, will discuss TENDOFORTE ® – the first collagen solution for
stronger connective tissue in sports and exercise, including emerging science and a case study. n
Booth
E14
www.GELITA.com
www.foodmagazine.eu.com issue one 2019

ingredients
27
Drink yourself healthy
The market demand for foods with additional health benefits has been increasing for years. More
and more consumers are now looking for fortified foods and beverages that help them to maintain
a healthy lifestyle, cope with their hectic lives and deliver benefits in terms of nutrition and wellbeing.
Figure 1: Teabased
beverage
concepts can
contain higher
amounts of
amino acids and
polyphenols than
traditionally
prepared tea
from dried leaves.
(©shutterstock/
Kazoka)
The number of health-conscious
consumers who want to combine
a specific nutrient intake with
their daily fluid intake is growing.
Analysts estimate that the
European market for functional
beverages will grow by 8.42%
annually during the next few
years. As target groups expect
high-quality ingredients and
sensory experiences, tailormade
concepts will be needed
to bring successful beverages to
supermarket shelves. A particular
challenge with fortified beverages
and drinks based on natural
ingredients is that minerals, fatsoluble
vitamins and coenzymes
have undesirable side effects and
can be highly reactive, limiting
their use in existing recipes.
Green tea aminos can reduce
stress
Tea-containing beverages
and green tea products have
been a longstanding favourite
on the market for years (Fig.
1). Researchers attribute the
relaxing effect of green tea to
the amino acid L-theanine. Taiyo
has developed Suntheanine ® to
make this amino acid available for
use in foods and beverages. The
100% pure amino acid L-theanine
is produced using a patented
enzymatic fermentation process.
Clinical studies have shown that
L-theanine promotes a state of
rest and relaxation without making
you sleepy; it also improves
sleep quality, concentration and
learning performance, and lowers
blood pressure. According to the
US FDA, and depending on the
dosage, acceptable structure or
Figure 2: Moringa
is a South Indian
tree that is also
cultivated in
other subtropical
areas. All parts
of the tree are
traditionally used
as food in India.
(© Shutterstock/
MK photograph55)
issue one 2019 www.foodmagazine.eu.com

28 ingredients
Figure 3:
SunActive ®
Mg disperses
insoluble
magnesium
pyrophosphate
in liquid
formulations
such as milk
and even dairy
alternatives.
(©123RF/efired)
function related claims include:
promotes relaxation, reduces
stress, promotes focus and
concentration or improves the
quality of sleep.
Energy booster Moringa
Taiyo’s ‘Energy 5.0’ concept,
which focuses on the activation of
metabolic processes to produce
energy in situ, is based on the
regulation of enzymes with
AMP-dependent kinase (AMPK).
The key factor is glucosinolate
glucomoringin (GMG). This socalled
genetic switch activates
natural physiological mechanisms
that are otherwise triggered
during exercise. Taiyo extracts
glucomoringin from Moringa
seeds (Moringa oleifera). These
are rich in nutrients, including
vitamins, minerals, amino acids
and lipids (Fig. 2), and contain
bioactive compounds such as
isothiocyanates and polyphenols
(flavonoids). In studies, moringin
has shown a wide range of
biological activities, including
improved heart health in
hypertension, anti-inflammatory
and neuroprotective effects.
The white powder contains 10%
glucomoringin, is odourless,
tasteless, completely watersoluble
and stable in acidic
beverages. It is suitable for a
wide range of foods, including
beverages, confectionery and
dietary supplements.
Muscles want magnesium
SunActive Mg ® , for example, is
a new form of magnesium that
has been specifically designed
for dairy products. It combines
well with calcium and doesn’t
suffer from the usual sensory
problems and undesirable effects
associated with conventional
magnesium products. Magnesiumenriched
products benefit from
positive health claims; but, when
used to fortify dairy products
– liquids in particular – the
minerals bitter-soapy taste and
tendency to foam have restricted
its application. In addition,
magnesium fortification can cause
SunCran Naturelle,
obtained from
Canadian GMO-free
organic cranberries,
is a red powder
that disperses easily
in water, juices,
smoothies or yoghurt
protein coagulation and is prone
to uneven distribution.
Taiyo’s SunActive Mg ® – part
of the company’s SunActive ®
portfolio – is a versatile nutrient
delivery system that solves
numerous processing issues,
improves magnesium stability,
prevents its sedimentation in
liquids and ensures a homogenous
distribution. Additionally, the
magnesium in SunActive Mg ® is
absorbed differently to soluble
Mg 2 + and Ca 2 + ions so it doesn’t
compete with calcium absorption.
This is important because calcium
inhibits the body’s uptake of
magnesium, which is one of the
major reasons why combining
or fortifying calcium or dairy
products with magnesium has
thus far not been feasible.
SunActive ® makes water-insoluble
substances easily dispersible
in water and increases the
absorption and bioavailability
of nutrients such as DHA, iron
or alpha-linolenic acid (Fig. 3).
Because the stability of the
encapsulated active ingredient
is improved and its reactivity
reduced, various beverages and
liquid applications can be enriched
with ease.
Urinary tract benefits from
cranberries
SunCran Naturelle, obtained
from Canadian GMO-free organic
cranberries, is a red powder that
disperses easily in water, juices,
smoothies or yoghurt. It can also
be used in the formulations of
www.foodmagazine.eu.com issue one 2019

ingredients
29
Figure 4:
SunCran
Naturelle is
made from
natural organic
cranberries. (©
shutterstock/
JulijaDmitrijeva)
A one-ounce serving
of chia seeds
contains 30% of
the recommended
daily intake of both
manganese and
magnesium, as well
as a decent amount of
calcium, phosphorus,
potassium, zinc and
copper
bars, beverage powder mixtures,
cereals, jams and dairy products
(Fig. 4). The proanthocyanidins
(PACs) contained in cranberries
support oral and urinary tract
system health and protect against
urinary tract infections. Similar to
the effect on urinary tract walls,
the anti-adhesion properties of
cranberries may also inhibit the
adhesion of caries-promoting
bacteria to the oral mucosa and
teeth. It is also thought that PACs
may prevent stomach ulcers
and help to lower LDL and total
cholesterol levels. Furthermore,
the use of PACs, antioxidants,
vitamin C and salicylic acid is
beneficial to cardiovascular
health.
To preserve the natural nutrients
and retain the complex taste
and colour when processing the
berries, the patented Infidry
infrared drying technology is
used. It also helps maintain the
delicate and healthy compounds
in food without the need for fillers
and carriers. This technology uses
targeted wavelengths of infrared
light that removes any moisture
from the product and leaves the
more complex flavour, colour and
nutrition molecules intact. As an
added benefit, Infidry is more
energy efficient than the other
commercial drying methods (73–
88%) and guarantees a vitamin C
retention of 100%.
Omega-3 enrichment plus…
Chia seeds are rich in protein,
fiber and vitamins too; but that’s
not all, chia is also a rich source
of antioxidants, protecting the
body against harmful free radicals
and slowing down the aging
process. A one-ounce serving
of chia seeds contains 30% of
the recommended daily intake of
both manganese and magnesium,
as well as a decent amount of
calcium, phosphorus, potassium,
zinc and copper. 1
And, for people with a higher
need for various nutrients, such
as during pregnancy, chia is also
an excellent source of omega-3
fatty acids. 2 For pregnant women,
a daily intake of 12g of chia
oil is considered to be safe. A
comparable amount of nutrients
can also be supplied in the
form of pure chia oil via softgel
capsules. It also provides high
concentrations of ALA, which
plays a critical role in immune
and anti-inflammatory responses
and is therefore particularly
interesting for older and/or
endurance athletes.
An exciting new development
based on omega-3 and ALA
is Taiyo’s SunActive ® Chia Oil
Powder. The substance is not
spray-dried, but produced in an
extremely gentle process that
preserves a significantly higher
yield of the health-promoting,
sensitive ingredients. The selfemulsifying
powder disperses
completely in cold water and has
been specially developed for use
in dietary supplements, such
as shakes, sticks, sachets and
instant beverage supplements.
Taiyo partners with a producer
that supplies the highest
quality chia seeds available
on the market. The Chilean
company, Benexia ® , is a 100%
backwards-integrated enterprise
that controls every step of the
growing, harvesting and selection
process. The entire supply chain,
from Bolivia to Chile, is strictly
monitored, ensuring that the
quality of the oil is maintained
from cultivation and throughout
processing.
issue one 2019 www.foodmagazine.eu.com

30 ingredients
Figure 5: The
Sunfiber Orange
concept covers
10% of the daily
requirement of
dietary fiber.
… and as protein source for
shakes
Micro-milled chia powder has
a protein content of 42% and,
because it’s highly dispersible,
is also suitable for use in bakery
products, shakes or beverages.
XiaPure Chia Protein contains
all the essential amino acids that
humans need on a daily basis and
is high in vitamins, minerals and
trace elements – all of which are
easily digestible. As more and
more people take an interest in
their intestinal health, the demand
for products that are good for
digestion is also growing. Dietary
fibres are considered to play a
key role. XiaPure Chia Fiber is
also a valuable source of calcium,
potassium, magnesium and
phosphorus.
By combining Taiyo’s
Sunphenon ® Instant
Tea powders with
Sunfiber ® , a fiberenriched
tea drink
can be produced that
is suitable for target
groups with various
and differing dietary
needs
Concepts to close the fibre gap
In addition, Taiyo has another
versatile fiber source in its
portfolio: natural Sunfiber ®
is derived from Cyamopsis
tetragonolobus, the Indian Guar
Bean. As a water-soluble bean
fiber, this ingredient has all the
nutritional benefits of a dietary
fiber, such as acting as a probiotic
within the gastrointestinal
tract, thanks to Bifidobacteria
and Lactobacilli, which are
indispensable for an efficient and
healthy gut flora.
The fiber slows down and reduces
the absorption of fat,
cholesterol and sugar.
It is even clinically
proven to lower the
glycemic index,
contributing to
stabilized blood
glucose levels. For
this reason, it has
achieved a health
claim for lowering
after-meal blood
glucose levels
by 20% from the
Canadian health
authorities. 3
Taiyo’s product
also offers a
number of clinically
substantiated
health benefits for
the entire body.
For example, when
consumed with a
meal, it improves
the absorption
of minerals such
as calcium and
magnesium. In
addition, the
fermentation rate
of Sunfiber ® is very
slow, which means
that it doesn’t
result in painful gas, cramping or
discomfort.
The tasteless Sunfiber ® powder
is completely soluble and can be
easily integrated into existing
formulations without changing
the manufacturing processes.
Owing to its stability in different
temperatures and pH values, it
can be used in all hot and cold
beverages, including smoothies,
instant or ready to drink
beverages. By combining Taiyo’s
Sunphenon ® Instant Tea powders
with Sunfiber ® , a fiber-enriched
tea drink can be produced that
is suitable for target groups with
various and differing dietary
needs.
1. www.healthline.com
2. Valenzuela R, et all. Modification of docosahexaenoic acid composition of milk from nursing women
who received alpha linolenic acid from chia oil during gestation and nursing. Nutrients 2015, 7, 6405-
6424.
3. Confirmed by the Bureau of Nutritional Sciences, Food Directorate, Health Canada, Ottawa, on 25
April 2013
With soft drink
manufacturer Sinalco
and sweetening
expert Sweethouse
at its side, Taiyo
has developed a
soft drink concept
that combines real
lemonade taste with
health benefits.
‘Sunfiber ® Orange’
is a sugar-free soft
drink enriched with
prebiotics. A 330mL
bottle contains 3g
of dietary fiber,
providing 10% of the
recommended daily
intake for an adult
(Fig. 5). A study has
shown that after
drinking two bottles
of the soft drink, a
certain saturation
occurs that leads to
a reduction in calorie
intake of about 70–
100 during the next
meal. In conclusion,
the soft drink can
also help with weight
management.
New old superfoods
Admittedly, although
the applications are new, the
knowledge has been around
for a while. Cranberries were
consumed by European sailors
on their voyages of discovery,
chia seeds were known to the
Mayas and Aztecs, and the
Moringa plant was first brought to
Europe during the colonial period.
Furthermore, green tea has been
a staple beverage since ancient
times. But, even now, superfoods
have an exciting future and it
remains to be seen where their
path to health and well-being will
take us. n
Laura Ingenlath
Research & Development
Taiyo GmbH
www.taiyogmbh.com
www.foodmagazine.eu.com issue one 2019

ingredients
31
Cracking the Code of Naturalness
Consumers are increasingly demanding natural foods that consist of sustainably cultivated and
gently processed ingredients. This is especially the case for products that the food industry
produces, says Heinrich Schaper, Symrise Executive Board member responsible for the Flavor
segment. In the following interview, he explains why the company has developed a ‘code of
nature ® ’ and how it is using this platform to deliver against consumer expectations and market
shifts.
Mr Schaper, everyone is talking
about naturalness when it comes
to food. From your point of view,
what impact does this have on
the food industry?
The trend is actually toward more
naturalness in all areas. This
is a comprehensive movement
touching on topics such as
transparency, sustainability and
traceability. That’s why Symrise
develops natural taste solutions
for the food industry: We have
carried out comprehensive
research programs to analyze
nature and the flavouring
substances it offers – ‘cracking
their code’, if you will, and
making them available for
food and beverages in a way
that conserves resources.
Transparency and traceability
are particularly important to us.
Thanks to our vertically integrated
value chain, we know exactly
which ingredients come from
where and in which products
they are used. This enables
us to positively influence the
quality of our products starting
at the source – for example,
when we discuss with our onion
farmers which varieties are to be
cultivated and which resourceconserving
agricultural methods
are used, in order to maximize
good taste. Our customers in
the food and beverage industry
can rest assured that Symrise
products not only deliver great
taste experiences, but also
that they do so in a traceable,
transparent way, in harmony with
nature. ‘code of nature ® ’ is thus
our all-encompassing promise for
authentic taste, with traceable,
natural ingredients that are
processed in the gentlest way to
satisfy our customers and their
consumers.
Given the many applications in
the food industry that sounds
quite complex.
Our products are used in
thousands of foods and
beverages, for example, in vanilla
yoghurts, orange sodas, chips
or soups and sauces. Meeting
consumer tastes for so many
different product groups – while
using a wide range of natural raw
materials and following relevant
legislation – is our daily work.
And we can’t forget that we
are always dealing with nature:
With so many raw materials, it is
difficult to always get the same
issue one 2019 www.foodmagazine.eu.com

32 ingredients
The four
pillars of
naturalness
serve as the
foundation
for taste
solutions
quality
at
the right
time. Harvests
depend on the weather, soil
conditions, and the cultivation
methods used. Thanks to our
deep understanding of nature and
its raw materials, as well as the
appropriate preparation methods,
we can guarantee consistent
quality despite all these
differences. The consumer
can count on their favourite
ice cream with natural vanilla
always having the same
delicious taste.
Does naturalness actually
have the same definition
worldwide?
Many people surely imagine
something similar when they think
of it. For example, a purchase
at the weekly market where
you buy many fresh products
that you then cook yourself. Or
a food producer who collects
their harvest in the field next to
their shop. To better understand
these approaches, we have
developed a strategic platform
that we call ‘code of nature ® ’.
We offer natural products on
this platform – which is
increasingly becoming
the standard for us.
But we also go
much further: With
this platform,
we are cracking
the code of the
conditions, as it
were, under which
we can produce
natural, transparent
and honest products
for the food industry.
How do you make that
happen?
We constantly combine the
results of our worldwide market
surveys with the latest findings
from our own scientific research.
We can thus combine our
understanding of consumers with
the most suitable manufacturing
method for each raw material to
develop natural taste solutions
that meet consumer needs in
the most modern, sustainable
way. We have developed four
guiding principles for the ‘code of
nature ® ’ that are valid worldwide.
Their respective weighting may
sometimes vary according to
region and product category, but
our comprehensive commitment
to naturalness remains the same.
Can you briefly describe the four
pillars?
‘Best Naturals’ – the
best natural raw materials –
summarises our respectful
purchasing and the use of rich
natural ingredients, which we
obtain from partners with whom
we have been working in trusting
partnerships for many years.
‘Applied Science’ means that
we process raw materials as
mildly and naturally as possible,
in constantly improving, gentle
manufacturing processes.
‘Transparency’ describes
our approach to being a leader
in advising and supporting our
clients with tailored solutions that
often go beyond current market
standards. And, last but not least,
we are ‘Consumer Driven’.
Because all our efforts begin with
consumers and understanding
their expectations, we can create
value for our customers and make
products that truly delight their
consumers.
How do you imagine that
happening?
No matter in which region of
the world our customers and
their consumers are found,
we are able to meet the most
diverse requirements thanks to
our teams of experts. We do
this, for example, by meeting
certain religious requirements
or nutritional preferences. Take
vanilla, for example: Alcohol is
typically used in vanilla extraction.
However, it is prohibited in the
manufacture of halal products
for Muslim consumers. We have
thus developed an alternative
manufacturing process that
extracts the same rich vanilla
flavour without the use of alcohol.
We also obtain this vanilla from
our sustainable cultivation
cooperation in Madagascar, which
in turn benefits local farmers.
So it’s always about covering all
of the pillars?
The best raw materials, gentle
www.foodmagazine.eu.com issue one 2019

ingredients
33
manufacturing processes,
transparency and consumer
benefit play a big role in all our
activities. This also applies, for
example, to the topic of ‘proteins’
– more and more people want to
reduce their meat consumption.
Our researchers, flavourists,
food technicians and chefs are
developing natural taste solutions
for products based on plant
proteins. The starting materials
from peas, soy or rice often have
taste deficiencies that our experts
can correct, by giving meatfree
or lowmeat foods a taste,
consistency and appearance that
meet consumers’ preferences.
The ingredients used in this
process are natural and traceable.
We make use of nature’s rich
repertoire and employ the most
suitable, gentle manufacturing
process for each raw material.
You mentioned global diversity:
how much do laws and
regulations affect your work?
The number of legal regulations
around the world is constantly
growing. Strict rules apply
to natural flavours. For all
declarations, illustrations of
ingredients on packaging or
Our researchers,
flavourists, food
technicians and
chefs are developing
natural taste
solutions for
products based on
plant proteins.
the labelling of individual food
ingredients, we have to find
tailor-made solutions depending
on the product category and
country. Because of this
complexity, our customers value
the understanding of food law
and the advice on it that Symrise
has to offer them. To ensure this
for all our companies worldwide,
we have set up our regulatory
department on a global scale.
But we also provide this service
directly to our customers, many
of whom are uncertain as to what
they may use in products and how
they must label what.
So, you operate at the
intersection of politics, society,
consumer demands and
research?
Yes, exactly. These different
aspects must be combined
and taken into account, for
example, within the framework
of legislation aimed at the wellbeing
of consumers. That’s why
Symrise Flavor is a member of a
committee to reduce sugar, salt
and fat, for example. In Germany,
an agreement was only recently
reached to reduce the sugar
content in drinks and in children’s
breakfast cereals as well as the
salt content in frozen pizzas. In
order to achieve the same taste
as before, it is now up to us to
reformulate the recipes. We
can draw on our many years of
expertise in the area of optimizing
taste. For example, without adding
sweeteners, we can balance taste
profiles so that the products still
taste sweet. Our flavours can
balance the taste in products with
reduced sugar contents of up
to 30 to 40%. These substances
come from natural sources –
making them, too, part of our
‘code of nature ® ’. n
Heinrich Schaper
Symrise Executive Board member
Flavor segment
www.symrise.com
issue one 2019 www.foodmagazine.eu.com

34 ingredients
Collagen peptides: get ahead of the pack
Latest addition to GELITA sports nutrition range promises
protection from injury and speedier recovery times
Now that the winter months are behind us, and spring has officially sprung, runners of all ages
and abilities will be desperate to resume outdoor training. Cold days and dark nights are hardly
conducive to enjoyable exercise, and so the urge to pull on a pair of trainers and head out into the
sunshine is an exciting and welcome prospect.
However, the transition between
winter inactivity and the
resumation of outdoor running
can be a tricky one, particularly
as this can involve an increased
risk of injury. But supplementation
with Bioactive Collagen Peptides ®
helps lessen that risk, and is also
proven to reduce the likelihood
of tendon and ligament-related
problems.
Back on track
“All sport requires a degree of
strength, power and speed,
with physical activity depending
heavily on tendons and the intact
composition of their extracellular
matrix collagens, proteoglycans
and elastic fibres,” explains
Dr Stephan Hausmanns, Vice
President of Health and Nutrition
at GELITA AG. “Over-use can
make tendons and ligaments
more injury prone, so it is no
surprise that soft tissue injuries
are extremely common in both
professional and amateur
athletes. And as injuries account
for more than 70% of time out
from sport, we found that there
is a real need for nutritional
strategies to strengthen the
connective tissue.”
That’s why GELITA has launched
TENDOFORTE ® , the latest
addition to its range of Bioactive
Collagen Peptides ® . It has been
optimised to strengthen tendons
and ligaments, and has been
proven to reduce the incidence
of sports injuries
and accelerate
recovery.
“It acts
both as a
preventive
nutritional
intervention
for tendon
and
ligament
problems,
and also
helps injured
athletes get
back to their
former performance
levels more quickly,”
adds Stephan.
Reducing injury risk
TENDOFORTE ® comprises
bioactive peptides that are unique
in the way they work. And it has
been optimised to stimulate the
biosynthesis of new extracellular
proteins for healthy tendons and
ligaments at a daily dose of just
5g. It performs well in terms of
texture and taste too, making it
the perfect choice for all kinds
of sports nutrition products
such as bars, gels, powders and
beverages.
Pre-clinical studies have shown
that specific Bioactive Collagen
Peptides ® stimulate the RNAexpression
and biosynthesis
of collagen, proteoglycans and
elastin in the Achilles tendon.
The University of Freiburg
Department of Sport, in
Germany, looked into the role
of TENDOFORTE ® in reducing
ankle sprains and improved
ankle stability. It concluded that
six months’ supplementation
with TENDOFORTE ® resulted in
significant improvements in ankle
stability, reduced sprains and a
reduced risk of further injury in
the three-month follow-up period,
suggesting the effects are longterm.
1
Furthermore, a recent study
conducted by the Australian
Institute of Sport (AIS) showed
that subjects with long-term
symptoms of chronic Achilles
tendinopathy, who had not
responded to traditional
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ingredients
35
rehabilitation methods, were able
to return to running within three
months when supplementing with
TENDOFORTE ® , and were able to
keep running for the remainder of
the six-month trial period. 2
In the study, participants
were given TENDOFORTE ®
or a placebo (maltodextrin)
in combination with bi-daily
eccentric calf-strengthening
exercises for six months, using
a cross-over design. Group
AB received specific collagen
peptides for the first three
months before crossing over to
the placebo, whereas Group BA
received the placebo first before
crossing over to the specific
collagen peptides. At baseline,
after three and six months, all
patients were asked to rate their
subjective Achilles tendon pain
and functional limitations using
a Victorian Institute of Sports
Assessment–Achilles (VISA-A)
questionnaire. Scores increased
significantly in group AB (12.6)
compared with 5.3 in group BA.
After crossing over, both groups
showed significant improvements
in VISA-A of 5.9 (AB) and 17.7
(BA).
Improved flexibility and faster
return to play
The authors concluded that oral
supplementation of specific
collagen peptides may accelerate
the clinical benefits of a wellstructured
calf-strengthening and
return-to-running programme.
In summary, the risk of injury
decreases considerably while
flexibility improves.
“The majority of sports people
with Achilles tendon problems are
either runners, or those involved
in sports in which running is
an important part of training.
Many people resort to painkillers
and anti-inflammatories, but
Achilles tendinopathy is a
degenerative problem, not an
inflammatory one,” explains
Suzane Leser, Director of
Nutrition Communication at
GELITA AG. “Although extensively
studied, the condition still lacks
an optimal management plan, and
TENDOFORTE ® is now proven to
make a difference in most cases.
“These studies reveal
TENDOFORTE ® as the very first
nutritional solution that goes
to the root of the problem. Its
bioactivity influences the tenocyte
cell metabolism, promoting the
natural, sustained regeneration
process. The incidence of overuse
injury in sports has risen, not
only because of the greater
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36 ingredients
participation in recreational and
competitive sports, but also
as a result of the increased
duration and intensity of training,
creating a real need for nutritional
strategies to strengthen the
connective tissue.”
Supporting joint health
When it comes to remaining
physically active, it’s essential to
protect joint health too. With one
in four people currently suffering
from joint-related problems,
osteoarthritis is the most common
joint disorder worldwide and
causes more issues in older
people than any other condition. 3
The main reason for this is ageor
weight-related wear of the
articular cartilage. However, as
collagen accounts for almost
70% of cartilage mass, GELITA’s
Bioactive Collagen Peptides ® are
a proven solution.
FORTIGEL ® has been scientifically
proven to measurably stimulate
the synthesis of cartilage tissue.
After oral intake, the collagen
peptides in FORTIGEL ® pass the
mucosa, enter the bloodstream
intact and subsequently
accumulate in the joint cartilage.
Once in the cartilage, they
stimulate the cartilage cells
(chondrocytes) to increase the
production of both collagen
and proteoglycans – the two
major components that make up
approximately 90% of cartilage
dry mass.
The effectiveness of FORTIGEL ®
collagen peptides have been
tested in numerous preclinical
and clinical studies, all of which
confirm their beneficial effects
and safety. Further clinical
investigations showed that the
administration of FORTIGEL ®
leads to significant pain reduction
and a marked improvement in
overall mobility.
Scientifically proven
To understand the possible mode
of action, a one-year study was
conducted with patients with
mild arthrosis of the knee joint. 4
The objective was to confirm
structural changes in the joint
cartilage. In the placebo group
a progressive loss of cartilage
was observed, while the subjects
receiving FORTIGEL ® showed
significantly reduced degeneration
of the extracellular cartilage
matrix. For the first time, it was
shown that orally administered
collagen peptides have a direct
influence on cartilage structure in
humans.
Best for bones
As well as helping to maintain
cardiovascular health and a
desirable weight, regular exercise
can also help prevent bone
density loss.
Yet intense training regimes
mean bones are subject to high
workloads and fatigue, which can
often result in stress fractures.
A stress fracture is defined as
an over-use injury that starts
with small or tiny cracks in a
bone. Such injuries tend to be
more common in the lower limbs
because these weight-bearing
bones are prone to repetitive
forces and stress absorbed
during activities. They start when
the muscles become tired and
fatigued, and are unable to absorb
more shock. However, a new
study shows that supplementation
with the specific collagen peptides
in GELITA’s FORTIBONE ® can
support bone health by increasing
bone mineral density. 5
“Exercise is important for building
strong bones when we’re younger
and maintaining bone strength
when we are older,” concludes
Leser. “But our range of
collagen peptides with bioactive
qualities can help too, as it
offers optimal supplementation
properties for sportspeople. The
Bioactive Collagen Peptides ®
in FORTIBONE ® stimulate
osteoblast cells to increase the
production of the extracellular
bone matrix, the essential
framework that supports calcium
mineralisation.” n
1. Dressler et al. (2018)
2. Praet et al. (2017)
3. Woolf AD, Erwin J, March L. The need to address the burden of musculoskeletal conditions. Best Pract.
Res. Clin. Rheumatol. 2012 Apr;26(2):183-224.
4. McAlindon TE, et al.: Change in knee osteoarthritis cartilage detected by delayed gadolinium enhanced
magnetic resonance imaging following treatment with collagen hydrolysate: a pilot randomized
controlled trial. Osteoarthritis and Cartilage (2011), online 3 January 2011
5. Nutrients 2018, 10, 97; doi:10.3390/nu10010097
GELITA AG
www.gelita.com
www.foodmagazine.eu.com issue one 2019

ingredients
37
Super berries, completely natural foods and
waging war on waste: Are you ready for 2020?
Although 2019 has just begun, manufacturers across Europe are starting to set their sights on
2020, and what next year could hold for the food and drink industry. Here at SVZ, we’re also one
step ahead and our planning for 2020 has begun in earnest. Here are our predictions for what’s
going to be trending next year:
1. (Even) more natural
The trend towards natural
and organic food isn’t slowing
down: in fact, its popularity is
increasing, and we expect 2020
to be the biggest year yet for this
category. Over the past decade,
consumers have been shifting
away from foods with additives
and preservatives in pursuit of
something more ‘natural’, better
for their health and better for
the environment around them.
Consumers are demanding less
processed, simpler and authentic
products.
In the UK, for example,
supermarket sales of organic food
and drink in the UK rose by 6%
in 2018: marking seven years of
consecutive growth. 1 In France,
the organic market has grown
from 2.069 billion euros to 7.147
billion, an increase of 278% in
just ten years. 2 In 2017, Mintel
found that 15% of all food and
drink launches in Europe carried
an organic claim, compared to just
6% in 2007. 3
Across Europe, brands will
continue to axe products that
have too many additives, and
instead will embrace natural
ingredients. Last April, for
example, UK-based Luscombe
Drinks released a new range of
sparkling organic fruit waters
containing only water and
naturally-sourced, organic fruit
– passion fruit, sour cherry and
raspberry. Luscombe won’t be
the only brand experimenting
with purely natural ingredients
in 2020 – we can expect more
new, natural products to follow
throughout Europe.
2. Ageing positively
As the proportion of the global
population aged 60+ continues
to grow, food and drinks brands
have started to create products
positioned on an ‘anti-ageing’
platform – a category historically
dominated by personal care and
cosmetic brands. But negative
‘anti’ messaging doesn’t always
resonate, and some pioneers
have already moved on to more
positive ways of promoting
products that have benefits for
older consumers. Last year, for
example, Polish dairy company
Bakoma rolled out ‘Senior-Active’,
a range enriched with calcium
and vitamin D to help maintain
healthy bones and support muscle
function and the immune system.
Healthy ageing products are
not just targeted at the over
60s market: they are for anyone
preparing their bodies for longer
lifespans. A Mintel report from
November 2018 stated that “We
can see consumers starting to
consider these health concerns
when choosing food and drink
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38 ingredients
as well.” 4 Consumers of all
generations are becoming more
aware of how the food and
drinks they consume affect their
lifespan, health and appearance.
The global antioxidant market,
for instance, is expected to
grow at a CAGR of 6.4% to
2022. 5 Famously, they protect
the body and skin from harmful
free radicals and help prevent
the ageing of skin. Berries such
as strawberries, raspberries and
aronia are rich in antioxidants,
which is one of the reasons
Kraft Heinz, when choosing
disruptive brands for its incubator
programme in May 2018, selected
Poppilu – an antioxidant lemonade
brand that has created beverages
with aronia berries.
3. A good gut feeling
Gut-healthy food will go from
strength to strength in 2020. As
an offshoot of the more general
trend of health and wellbeing,
consumers are realising that
the cornerstone of their general
health is their digestive system.
What started with probiotic
yoghurts has now expanded into
fermented foods like kefir and
kombucha – a category we expect
to expand quickly in 2020.
Although the benefits of kefir,
kombucha and jun are plentiful,
their acidity and unusual flavour
are a hurdle for many consumers.
Flavouring fermented foods
and beverages with fruits and
vegetables sweetens them and
dramatically improves their
palatability. Examples would
include UK brand Equinox
Kombucha’s raspberry and
elderflower drink, or German
brand Andechser Natur’s organic
kefir range – which includes lemon
and raspberry varieties.
4. More traceability, less waste
Alongside an increased interest in
healthier eating is a drive towards
a circular economy. No longer are
consumers solely interested in the
end product: they also want to
know and understand the journey
that it has been on, and they want
In the United
Kingdom, Tesco
recently became
the first retailer
to release an ownlabel
range of fruit
juice – ‘Waste NOT’
– made from fruits
and vegetables that
fall outside of the
specifications that
the retailer has set
for fresh produce –
also called ‘wonky
fruit’
this journey to be sustainable.
In the United Kingdom, Tesco
recently became the first retailer
to release an own-label range of
fruit juice – ‘Waste NOT’ – made
from fruits and vegetables that
fall outside of the specifications
that the retailer has set for fresh
produce – also called ‘wonky
fruit’. And with more than 50
million tonnes of fresh fruit and
vegetables discarded across
Europe every year for aesthetic
reasons, 6 it’s unsurprising that
other brands are starting to
capitalise on these unwanted
products, which make fantastic
ingredients regardless of their
appearance.
These initiatives are not just
in the UK, either: in France,
small company Re-Belle uses
rejected fruit and vegetables to
manufacture jams, in flavours
which include raspberry and
pear, strawberry and orange,
and tomato and pepper. With
over 10 million tonnes of food
discarded every year in France
– of which two thirds are fruit
and vegetables 7 – it is this type
of sustainability story that really
resonates with consumers.
5. Convenience remains king
Convenient, eat-on-the-go food
isn’t a new trend by any means,
but in 2020, we’ll see it elevated
to a whole new level. Food and
drink manufacturers and retailers
need to tap even further into an
audience which is increasingly
time-strapped with busy
schedules, yet who don’t want
to sacrifice their health goals, or
their curiosity for new ingredients,
www.foodmagazine.eu.com issue one 2019

ingredients
39
flavours and formats. The younger
generation is passionate about
food, but might lack the skills,
equipment or time to prepare
foods they eat away from home.
Breakfast drinks are set for
further growth, epitomised by
launches like Quaker’s vanilla and
red berries range last year. As
well as convenient, they have to
be clean label, though. “Having
identified that one of the barriers
for people enjoying breakfast
drinks is a belief they are too
processed, we ensured there are
flashes on pack highlighting milk
and wholegrain content,” stated
Quaker. From health-focused
breakfast drinks to baked goods
with exotic fruit ingredients and
meal kits, consumers are choosing
to eat products that are both
convenient and in-line with their
food experiences outside of the
home.
How can brands tap into these
trends?
A theme running throughout all
these trends is the prominence
of healthiness and naturalness,
as well as a rejection of artificial
ingredients. In response, brands
across Europe would do well to
explore how fruit and vegetables
can sit more prominently in
their portfolio. SVZ is perfectly
positioned to help businesses
access the high-quality
ingredients that consumers desire
in the products they increasingly
demand.
With its entire supply chain
shaped and controlled by
dedicated teams, including
experienced agronomists, only
the highest quality fruit and
vegetables are harvested for
SVZ. The company’s business
is built firmly on sustainable
agricultural practices, and it
is thanks to these values and
processes that SVZ is able
to supply the most nutritious,
vibrant and healthy ingredients to
market. These ingredients allow
brands to create delicious and
natural products that will respond
to the needs of consumers in
2020 and far beyond. n
About SVZ
SVZ International B.V. supplies
high quality fruit and vegetable
ingredients to food and drink
manufacturers around the
world. Its long heritage in
agricultural supply, further
supported by the world class
facilities of its parent Royal
Cosun’s farmer owned cooperative
and accredited
sustainability initiatives,
ensure a consistent, premium
quality ingredient supply.
With more than 100 years’
experience in the global fruit
and vegetable agribusiness,
SVZ represents quality
leadership throughout the
whole supply chain. Its strong
partnerships with local growers
and production facilities within
the world’s finest growing
regions ensure SVZ fruit and
vegetables are cultivated,
harvested and processed to
the highest standards. For
further information please
contact Dejan Trifunovic SVZ
International B.V., Reduitlaan
41, PO Box 9535, 4801 LM
Breda, The Netherlands.
Tel +31 76 5049 368 or
dejan.trifunovic@svz.com.
1. Organic Market Report 2018, The Soil Association
2. Agence Bio Printemps Bio 2017
3. The Organic Market is booming in Europe, Mintel. Published online at https://www.frozenfoodeurope.
com/organic-market-booming-europe/
4. Mintel Global Food & Drink Trends 2019
5. Allied Market Research Antioxidants Market by Type - Global Opportunity Analysis and Industry
Forecast, 2014-2022, December 2016
6 University of Edinburgh: “Avoidable food losses and associated production-phase greenhouse gas
emissions arising from application of cosmetic standards to fresh fruit and vegetables in Europe and
the UK,” Journal of Cleaner Production, August 2018.
7 https://www.wedemain.fr/Ces-confitures-anti-gaspi-ont-deja-sauve-7-tonnes-de-fruits-et-legumesinvendus_a2833
Johan Cerstiaens
Commercial Director
SVZ
www.svz.com
issue one 2019 www.foodmagazine.eu.com

40 show preview: IFFA
IFFA: The leading international trade fair
for the meat industry
IFFA – The No. 1 for the meat industry – opens its doors again from 4 to 9 May 2019. As the
sector’s foremost innovation platform, IFFA will once again bring together all players from
the industry, retail trade and butcher’s trade in Frankfurt am Main. Thanks to its clear focus,
the world’s leading trade fair for the sector is unrivalled: everything revolves around the most
valuable of all foodstuffs: meat.
image © Messe Frankfurt GmbH / Jochen Günter
image © Messe Frankfurt GmbH / Petra Welzel
Numerous events at IFFA reveal
the latest trends of the sector
Expert lectures, live
demonstrations, product
competitions and Discovery
Tours – the IFFA programme of
events communicates specialist
knowledge, inspires through bestpractice
examples and presents
the latest consumer trends and
technical solutions.
Visitors interested in the IFFA
programme of events will find
up-to-the-minute information
about the individual events at
www.iffa.com/events. Following
the opening of the new Hall 12,
the world’s leading trade fair for
the meat sector is being held
for the first time entirely in the
western section of Frankfurt Fair
and Exhibition Centre, which
gives visitors the opportunity to
embark on a circular tour of all
product groups, including the
complementary programme of
events, with only short walking
distances between the individual
halls.
First-hand expert knowledge and
highlights
As in the past, this year’s
IFFA Forum in Hall 11 will be
characterised by concentrated
expert knowledge alternating
with practice-oriented exhibitor
lectures. The programme, which
is being organised by Messe
Frankfurt in cooperation with
the dfv Media Group, is oriented
towards the top themes of the fair
and focuses on one a day:
Saturday, 4 May: Food Trends
– Ingredients
Sunday, 5 May: Butchers’ Trade
and Sales
Monday, 6 May: Product
Optimisation and Digital Solutions
Tuesday, 7 May: Food Safety
Wednesday, 8 May: Food
Trends – Packaging
Thursday, 9 May: Resource
Efficiency
For the first time, there will
also be guided tours of the
fair based on these themes.
By taking part in the IFFA
Discovery Tours, visitors can
obtain an overview of products
and services relevant to the
themes and find out more about
selected highlights. During the
run-up to the fair, an independent
committee of experts will select
the innovations to be shown from
those submitted by exhibitors.
Visitors interested in taking part
can register at the starting point
of the Discovery Tours in Hall
12.Via Ost.
The standard is high
In keeping with tradition, the
German Butchers’ Association
(Deutscher Fleischer-Verband –
DFV) is organising a variety of
quality competitions for butchers
and talented young people at the
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show preview: IFFA
41
fair. The competitions, for which
entries are invited via the DFV
website, give entrants the chance
to test and demonstrate their
skills in an international setting.
For the winners, the cups, medals
and certificates are excellent
marketing tools for their PR
activities.
Saturday/Sunday, 4 & 5
May: International Competition
for Young Butchers
Monday, 6 May: International
such as food safety, process
optimisation and digitalisation,
in live operation. Naturally, the
products can also be tasted there
and then. Other opportunities
for expanding the butcher’s
shop assortments with the aim
of attracting new and retaining
existing customers can be seen
at the ‘Butchery Trends’ in Hall
12. This special show also offers
insights into ways butchers
can react to the on-going trend
towards the away-from-home
of limits with regard to controlled
and banned ingredients are,
according to the German Federal
Office of Consumer Protection
and Food Safety (BVL), the most
common sources of complaint.
Subsequent investigations have
almost always thrown up the
same picture, namely that the
causes can be overwhelmingly
traced back to human negligence,
less frequently to technical
failure. And, unfortunately, there
are black sheep in every sector,
image © Messe Frankfurt GmbH / Jochen Günter
image © Messe Frankfurt GmbH / Petra Welzel
Quality Competition for Sausages
Tuesday, 7 May: International
Quality Competition for Products
in Convenience Packages, Cans
and Jars
Wednesday, 8 May: Butchers’
Training Classes Demonstrate
their Skills
Thursday, 9 May: International
Quality Competition for Ham
Further information and entry
forms for the competitions can
be found on the DFV website at
www.fleischerhandwerk.de/iffa.
Live demonstrations make
trends visible
The IFFA Kitchen and the
‘Butchery Trends’ special shows
offer vivid insights into the
latest developments in the meat
industry. At the IFFA Kitchen
in Galleria 0, visitors can see a
modern sausage production line
demonstrating important aspects,
market and ‘food-to-go’. Both
events will be held on all days of
the fair.
Hot Topic: Food safety
technologies for safer food
In the run-up to the trade fair, we
interviewed Richard Clemens,
General Manager of the Food and
Packaging Machinery Division
of the Association of German
Machine and Plant Manufacturers
(Verband Deutscher Maschinen
und Anlagenbau – VDMA), about
food safety issues.
“The manufacture of safe and
hygienically acceptable products
is a matter of top priority in the
butchering and meat processing
trades. Year on year, recalls of
foodstuffs are on the increase in
this industry too. Where do most
of the dangers spring from?”
Micro-biological contamination,
foreign bodies, inadequate
labelling, together with violations
who deliberately flout the legal
regulations with thoroughly
criminal energy, in order to gain
advantage for their business. In
effect it amounts to food fraud.
“How can we exclude the risks
of microbiological contamination
– or at least reduce them?”
The meat-processing industry
remains heavily dependent on
manual handling. As a result,
people continue to be the
greatest hygiene risk as far
as the transmission of germs
throughout the value-creation
chain is concerned. Principally
in areas where there is direct
contact between the workforce
and the products. An important
step towards greater food safety,
therefore, is to replace manual
activity with automated processes
as extensively as possible.
One example of this is the fully
automated portioning and
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42 show preview: IFFA
insertion of fillets, steaks and cold
cuts into the packaging by means
of dispensing units and industrial
robots.
“Reducing human input into
the process is one approach.
What technical measures can
be taken, in addition, to avoid
contamination of meat and
sausage products from microbial
germs?”
First and foremost, consistently
applied hygienic design of
appliances, apparatus, machines
and plant is absolutely crucial
in maintaining hygiene. The
basis for this is formed in
statutory regulation, such as
the machinery guidelines and
food hygiene regulations, as
well as the recommendations
in the guidelines set out by the
EHEDG [European Hygienic
Engineering & Design Group].
These prescriptions are aimed at
essentially constructive measures.
It is all about avoiding dead
spaces, undercuts, depressions
and crevices, because that is
where the remains of products are
most likely to collect and provide
the ideal breeding ground for
microbial infestation. Hygienic
Design is, however, also about
making machinery and plant
cleaner-friendly, so that they can
be cleaned more easily, more
thoroughly, more quickly and
in a way that is more sparing
of resources. It also involves
ensuring that cleaning materials
and disinfectants can drain off
unhindered.
“Foreign bodies in food are
also often the cause of recalls.
To what extent can these be
prevented with the technologies
that are available today?”
Contamination with foreign bodies
in meat and sausage products
can occur anywhere along the
entire production chain. From a
broken knife in the cutting room,
for instance, or an overlooked
screw or sealing gasket during
unplanned maintenance or
repair work. Other sources of
this kind of contamination are
material failure and bits of the
machinery or plant breaking
off as a result of wear. Foreign
bodies can be picked up by means
of an inspection system with,
say, metal detectors or X-ray
equipment. Metal detectors are
an efficient and cost-effective
way of picking out ferrous and
non-ferrous metals, as well as
plastics or plastic film containing
metallic powder, in both food and
packaging. More frequently than
metallic foreign bodies, however,
it is things like stones, glass,
bone or plastics that appear in
products. And this is where X-ray
The fight against
food fraud, on the
other hand, demands
flexible, sufficiently
accurate and above
all rapid testing
methods that are
mobile and can be
used continually
in-line
technology can be used, as it
offers a broad spectrum of tests
for almost all types of foreign
body. Used in combination with
weight checks, it is possible to
monitor several criteria at the
same time in both packaged
and unpackaged foodstuffs. So
that, as well as contamination
through glass, stone, ceramic or
metal particles, aberrations with
regard to completeness, weight
and adequate quantity or correct
shape can also be identified. In
practice, we link both monitoring
systems to a rejection system, in
order to remove contaminated or
deficient products from further
processing stages automatically.
Constant documentation of the
data that results from checks
and measurements constitutes
a major step in the direction of
traceability and a valuable aid to
identifying the source of faults
in the production process and
putting in place appropriate
remedial action.
“But all these measures do
not protect us against food
fraud. How can manufacturers
ensure greater food safety and
authenticity in this area?”
That requires an extensive
catalogue of measures. Over
and above the requirements for
self-monitoring outlined above,
a universal, digitalised, tamperproof
traceability system needs
to be put in place. Furthermore,
we need to establish regularly
documented assessments of any
weak points, together with risk
analyses specifically with regard
to dangers posed by food fraud.
These need to be implemented
along the entire value-creation
chain from raw material to
end product, in conjunction
with the appropriate HACCP
concepts. This also requires very
close cooperation, based on a
relationship of trust, with official
bodies, testing and certificating
bodies, as well as research
institutions. Another component
of the guarantee of greater food
safety and protection from food
fraud is technological analysis.
Traditional analytic procedures
are too complicated, laborious
and, above all, time-consuming.
The fight against food fraud,
on the other hand, demands
flexible, sufficiently accurate and
above all rapid testing methods
that are mobile and can be
used continually in-line. One
example of this is non-invasive
NIR spectroscopy. Quality and
identity of goods delivered can
be monitored in a few seconds
as they are checked in, even with
products packaged in glass or
trays.
Food safety is one of the top
themes at IFFA 2019. Read more
at: iffa.com/top-themes. n
IFFA
iffa.messefrankfurt.com/
www.iffa.com
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show preview: IFFA
43
RAPS: a competent partner to the
meat industry and butchery trade
Spice expert RAPS will showcase innovative product
concepts for cooked ham products and introducing
high-quality structuring agents for cooked sausage
and frankfurters.
Under the heading ‘German heritage – worldwide
expertise’ RAPS GmbH & Co. KG will be pioneering
both flavour and technology at IFFA 2019 in
Frankfurt and presenting a wide range of functional
additives, compounds and culinary seasonings.
Customer proximity, raw material competence and
technological know-how characterize RAPS’ tailormade
product offerings, including numerous new
Hall 12.1
developments such as next-generation injection
Stand
brines for cooked hams. Easily combined and supplemented to make a subtle
C61
difference, the new RA-LAK injection brines have a relatively neutral yet finely spiced profile and
are a perfect complement to the newly developed LAK-TOP seasonings. Providing a multitude of interesting
flavours, both ranges are sure to excite!
In addition to flavour, sustainability is key for RAPS. As such, as well as organic cooked ham products, the
company offers a specially developed VLOG-approved injection brine. Another example is the pH value
regulator, which is used in various powdery RAPS injection brines and ensures optimum succulence and slicing
consistency.
Visitors are invited to taste exquisite French Jambon Supérieur, trendy coffee ham and hearty poultry ham,
for example, and make their own sensory judgements about the variety of regional, international and new
flavours.
In the convenience food sector, RAPS offers a large selection of first-class seasoning blends and ingredients,
including novel smoked spices, seasoning marinades, dip sauces, natural antioxidants as well as natural
freshness preservers and functional binding compounds.
The extensive FRESH LINE range can be used to create or refine individual recipes with authentic flavour
profiles without the need for preservatives. In response to consumer demand for high-quality products that
are quick to prepare, RAPS will be showcasing easy-to-process semi-finished and ready-to-eat products at the
trade fair. Among the products that can be tasted are Sous Vide cooked bacon, pieces of pizza, pulled turkey,
juicy nuggets and burger patties.
In addition, RAPS will also present in-demand technological solutions, such as STRONGTEX and
STRONGHELP. These structural enhancers for the cooked sausage market provide optimum bite and
consistency.
“It’s well known that RAPS stands for exquisite raw materials of the highest quality, freshness and
technological know-how,” says Managing Director Florian Knell. “We’ll be demonstrating at IFFA how we can
address these issues with great technological competence in the form of convincing concepts that benefit
both butchers and meat producers. With high-quality products that comply with both national and international
standards and often exceed regulatory requirements, we offer a variety of ways to satisfy the demands of
increasingly demanding, price-sensitive clientele.”
About RAPS GmbH & Co. KG
For 95 years, RAPS GmbH & Co. KG from Kulmbach, Germany, has been known as a first-class supplier of
high-quality raw materials and a reliable source of innovation, technology and expertise. RAPS delivers both
segment- and client-specific services and processes more than 1700 raw materials and ingredients from all
over the world. With a total of seven production sites in Europe and more than 900 employees worldwide,
RAPS produces in excess of 40,000 tons of different food ingredients and additives each year. n
www.raps.de
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44 show preview: IFFA
MANE: At the heart of taste excellence
As an expert in high-performance aromatic compounds, MANE will present its outstanding range of flavours
and technological solutions.
MANE, one of the world’s leading manufacturers of flavours and fragrances, will for the first time use the
IFFA platform to showcase its meat capabilities on the global stage. By addressing the requirements of the
meat industry in a culinary way, MANE will share its outstanding expertise in creating the finest aromatic
ingredients and tailor-made functional solutions for meat businesses.
At three live-cooking stations – Street Food, Tapas and Ready Meals – visitors can experience fresh,
authentic and natural taste sensations, and familiarise themselves with current and future concepts for
savoury food. The lively and interactive stand will provide the perfect platform to learn more about new ways
to achieve unique organoleptic profiles of meat creations thanks to advanced technologies.
With its comprehensive product portfolio and technical solutions to design authentic flavour profiles for
various meat and savoury applications, the flavour and seasoning expert will showcase a whole range of
innovations for the market. The PURE CAPTURE portfolio covers a wide variety of natural proprietary
extracts, flavours and flavour blends which allow the formulation of high-performing flavour profiles in
accordance with stringent regulatory and economic requirements.
However, the producer’s application expertise goes far beyond aromatic ingredient solutions. The holistic
approach from MANE comprises a whole range of manufacturing issues, such as creating the right texture,
enhancing visual aspects or prolonging shelf life. The SENSE CAPTURE line provides concrete remedies
to sensory challenges such as achieving a natural umami taste, reducing salt or replacing yeast. The
company´s experts will also demonstrate a variety of masking solutions and offerings for better mouthfeel,
and will be presenting its blends for reducing or eliminating E-Numbers. Also on display will be a wide range
of dry and liquid marinades.
Eric Davodeau, Savoury
Category Director at MANE,
states: “To better provide 360°
services for the meat industry,
MANE has established its own
Meat Centres of Excellence
in a number of countries. Our
experienced colleagues there offer
targeted solutions in terms of
customised product development,
implementation and legislation.
Now, we are looking forward to
intensifying our dialogue with
meat professionals at the IFFA
and sharing with them, among
other things, our insights on
global markets as well as on
current savoury trends, such as
Snacking, Street Food or Out of
Home indulgence.”
Hall 12.1
Stand
D31
About MANE
Present in over 60 countries
around the world, MANE is one of the leaders in
the Flavour and Fragrance industry, owned and run by the Mane family since 1871. Its steady growth and
company reputation are based on technological innovation, particularly in natural extraction, encapsulation
and aromatic solutions for complex formulations. The Meat Centres of Excellence from MANE provide tailormade
functional and flavour solutions for meat businesses throughout Europe, the Middle East and Africa. n
www.mane.com
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processing and packaging
45
GEA introduces benefits of cutting-edge
technology and in-depth process expertise to
meat manufacturers at IFFA 2019
Booth
D06
Hall 8
GEA will present their process expertise, technology leadership and customer-centric services
for the meat industry under the motto ‘Excellence at Every Stage’. The technology leader will
focus on four main application areas that link back to this year’s theme, specifically: tempuracoated
and homestyle coated products, the art of bacon making and sausage. Key processing
and packaging exhibits will be linked to the four application areas, demonstrating the benefits of
automation; optimal process control; as well as the efficient use of resources, energy and labour
in meat manufacturing.
At IFFA, GEA
will show
meat product
manufacturers
the
advantages of
automation,
optimum
process
control and
the efficient
use of
resources,
energy and
workers at
the individual
process steps.
Excellence at every stage is more
than just a theme; it is a promise
found at the core of GEA’s
food processing and packaging
business, which encompasses
our technology, service and our
people, who strive to deliver
maximum performance at
each stage of the journey from
ingredients to a delicious food
product.
Technology in focus
Key innovations from the
equipment side include the
new GEA MultiJector 2mm,
the new multi-purpose brine
injector with flexible needles; the
new thermoforming packaging
machine PowerPak PLUS: the
first inline smoking application
SuperHeatSmoke on GEA
CookStar and the CutMaster
DUO, a powerful raw sausage
cutter with two independent
drives, each with variable speed
control. Additionally, attendees
will get to see the new decanter
series, GEA ecoforce for
processing high quality animal byproducts
and GEA’s inline freezer
control system CALLIFREEZE ® .
IFFA attendees visiting the GEA
booth will have the opportunity
to engage with the company’s
technology at varying levels via
live demonstrations of innovative
food products made on GEA
equipment, through VR tours and
interactive presentations.
Uniform injection thanks to
unique 2mm OptiFlex needles
The new brine injection system
in the GEA MultiJector 2mm is
specifically dedicated to precise
bacon and poultry processing, for
700mm wide lines. The system
features two millimeter OptiFlex
needles, to date only available
from GEA, which deliver a tight
injection pattern, allowing for
exceptional injection accuracy,
product quality and consistency.
The new equipment is seamlessly
integrated within the GEA
SuperChill brine chiller and the
GEA MultiShaker, which removes
excess brine, closes needle marks
and activates proteins, ultimately
resulting in low standard deviation
during production and thus
increasing quality, yield and profit.
Where there’s smoke, there’s
flavour! – GEA CookStar with
SuperHeatSmoke
For more than 25 years, the GEA
CookStar has been the leading
oven in the food industry. The
third generation GEA CookStar
issue one 2019 www.foodmagazine.eu.com

46 processing and packaging
The PowerPak
PLUS
thermoformer
significantly
reduces film
consumption.
Left: New GEA
MultiJector
brine injection
system with 2mm
OptiFlex needles
Middle: The GEA
CookStar with
SuperHeatSmoke
is an awardwinning
in-line
solution for
smoking meat,
seafood and meal
components.
Right: The
newly developed
GEA hygienic
decanter series
GEA ecoforce
provides the
highest hygienic
standards.
has evolved, offering a threephase
cooking concept and is able
to cook any product in virtually
any style. Combining double
spiral oven technology with the
SuperHeatSmoke concept, allows
food processors with in-line
production to produce and brand
their products with a CleanSmoke
label. SuperHeatSmoke is the
innovative and award-winning
solution for the in-line smoking
of meat, seafood and meal
components and is generated
using a Red Arrow purified smoke
condensate. The smoking process
is conducted at temperatures
above 100ºC. The oven provides
a controlled environment for a
more consistent smoke flavour
and authentic colouring, like a
traditionally smoked product.
The technology further enables
taste and color variation by using
smoke condensate with various
colors and flavour intensities and
by adding smoke to one or both
oven sections.
GEA PowerPak PLUS promises
less film consumption and
superior packaging quality
The thermoformer in the GEA
PowerPak product family opens
up new possibilities in the
packaging process thanks to a
wealth of technical innovations.
New features contribute to
making the customer’s work
simpler, which means greater
efficiency with improved
packaging quality; reduced film
consumption; simple handling, as
well as safe process sequences
and greater availability. This
includes the sophisticated motor
driven unwinding system for
both top and bottom film which
synchronizes the advance speed
and significantly reduces the
forces on the films. Additionally,
the axial position of the top
and bottom film is constantly
monitored. It significantly
compensates the deviations in
film reel and material quality –
it will make the operation and
production better managed
and faster, avoids manual and
mechanical adjustments and
ultimately results in better
production quality. In addition,
the new machine features new
sliding safety doors which allow
full visibility during production on
the sealing chambers which allow
monitoring and timely reaction
during production.
Processing high quality meat and
by-products with decanter series
GEA ecoforce
Animal by-products from meat
processing, such as skin, bones,
blood and flare fat are valuable
raw materials. They can be
processed into lard, tallow,
collagen or gelatin. In addition to
the processing itself, producers
within the food production
chain must meet high hygienic
standards in terms of raw
material quality and handling. The
newly developed decanter GEA
ecoforce provides the highest
sanitary standards available on
the market. This is achieved via
special adaptations required for
food processing, including the use
of FDA-approved components,
modification of the surface
roughness from Ra 4.0μm to
Ra 0.8μm, and via the design of
corners and surfaces to ensure
optimal cleaning, as well as a
defined arrangement of spray
nozzles.
CALLIFREEZE ® – a unique inline
freezer control system
The freezer control system
CALLIFREEZE ® continuously
measures the level of product
frozenness at freezer outfeed
and adjusts freezing time, air
temperature and fan speed
to achieve the exact freezing
quality with minimum energy
consumption. The new system
reduces power consumption by
10% and therefore improves the
plant efficiency. The control unit
can be configured for GEA S-Tec
and A-Tec spiral freezers, handling
a wide range of food products
including meat and fish as well as
ready-to-serve meals.
Cloud-based open service
Under the umbrella GEA
Advance, GEA is developing a
digital collaboration channel for
its service business in partnership
with MachIQ, the 2016 winner
of the start-up program
MassChallenge Switzerland,
which GEA is sponsoring. This
solution is a supplier-independent,
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processing and packaging
47
GEA premieres its PowerPak PLUS thermoforming packaging machine
Greater process reliability and reduced resource
consumption during the packaging of fresh products
– both are guaranteed with the latest generation of
GEA thermoforming packaging technology, the GEA
PowerPak PLUS. The machine was presented for the
first time during, the GEA Packaging Days customer
event at the production site in Wallau, Germany, at the
end of last year.
Groundbreaking advances in film handling and hygiene
“Before developing the machine further, we undertook a customer survey. By
doing so, we were able to incorporate our customers’ wishes to further improve process
reliability and packaging quality as well as machine running times of our already proven
thermoforming machines in the PowerPak product range,” explains Volker Sassmannshausen, Product
Manager Thermoforming. Based on their feedback, we chose to focus on film unwinding and feeding, hygiene
and overall handling. Consequently, the sealing station and bottom film infeed of the PowerPak PLUS
thermoformer were completely redesigned to facilitate process transparency and traceability – contributing
to the greater sustainability of packaging processes in the food industry.
Optimised film handling reduces film consumption
The unwinding systems for both the top and bottom films have been optimised and are now motor-driven and
synchronised with the machine’s advancing cycle. In combination with the innovative web tension system,
they facilitate a controlled unwinding and a simplified and secure film path. Controlled unwinding in the
bottom film infeed module prevents the bottom film from curling. Typical tolerances of the film reels like misalignment
or curvature can be automatically adjusted. As a result of the innovations in film unwinding and
film run, the sealing station design has also been updated. The entire top film unwinding system is located in
the area of the sealing station and easily accessed. In addition, the sealing station structure has also been
fundamentally improved and is now protected by vertically adjustable and transparent safety doors, which
can be lowered quickly and easily when required, eliminating the need for loose, protective hoods.
Other significant innovations in the sealing station include the motor-driven evacuation and gasification
valves in combination with pressure sensors. They enable individual, reproducible as well as product- and
packaging-dependent processes. And, for example, under-, upper- and product vacuum are able to be
controlled and monitored, ensuring the necessary process transparency.
Customer convinced by test results
The PowerPak PLUS thermoforming packaging machine has been in use at Handl Tyrol GmbH since the
summer of 2018 for packaging bacon products. “It has proven itself from day one,” confirms Dieter Roos,
Head of Production at the Schönwies site in Austria. Working primarily with printed films, packing weights
and sizes are constantly changing at Handl Tyrol.
“The new machine model sets a benchmark in terms of film unwinding,” reports Roos. “The top and bottom
film are threaded quickly and easily. No more adjustments are required, and film is no longer wasted.” As a
result of the technical innovations in the PowerPak PLUS: Handl Tyrol has seen real economic benefits as a
result of shorter set-up times, which are now 70% quicker and has also halved its film changeover times, with
75% less film being lost during changeovers and virtually zero packaging errors.
Maintenance and documentation
With GEA PerformancePlus, modular service and maintenance packages are available which increases
equipment availability and produces transparency regarding the actual condition of the equipment. Additional
equipment options and software solutions are available from GEA, such as automatic recording of process
data as well as the monitoring and logging of customer specific changes in real time. The overriding goal is to
integrate the packaging machines into the company’s respective organisational and data structures without
any complications and thereby guarantee that documentation obligations are met.
“Our thermoformers are user-friendly and process-reliable, delivering resource-savings while meeting the
diverse and demanding requirements of the food packaging industry. We’re proud that we’re able to offer
our customers the highest solution competence and assurance they need with our packaging process
technology,” concludes Sassmannshausen.
With the new
packaging
machine GEA
PowerPak
PLUS, delivers
improved
process
reliability,
packaging
quality and
machine
running times.
issue one 2019 www.foodmagazine.eu.com

48 processing and packaging
CALLIFREEZE ®
จC a new unique
inline freezer
control system
for GEA S-Tec
and A-Tec spiral
freezers.
GEA introduces MultiJector 2mm – a new
injection system for brining bacon and poultry
The new brine injection system is part of GEA MultiJector product
family and is specifically dedicated to precise bacon and poultry
processing for 700mm wide lines. The system features two millimeters
OptiFlex needles, to date unique by GEA, promoting a tight injection
pattern and allowing for exceptional injection accuracy, product quality
and consistency.
The new equipment is seamlessly integrated with GEA SuperChill
brine chiller and the GEA MultiShaker that removes excess brine,
closes needle marks and activates proteins, ultimately resulting in low
standard deviation during production and thus increasing quality, yield
and profit.
As the founders of industrial injection, the GEA experts at Bakel,
the Netherlands, have used their 50 years of expertise optimize the
injection process according to customer needs; the GEA MultiJector
2mm incorporates a range of new design features that contribute to its
market leading performance.
Uniform injection thanks to unique 2mm OptiFlex needles
The new 2mm OptiFlex injector needles in the MultiJector combine
strength and flexibility: They are 68% stronger than traditional stainless
steel and will flex and recover their shape, helping to prevent bent
or broken needles, while ensuring consistent quality and maximum
productivity. This innovation mitigates over or under-cured areas in
the meat, delivering more consistent taste and colour. The needles are
housed within cassettes which provide a consistent needle pattern;
they can be exchanged in blocks which simplifies cleaning and allows
for quick changeovers and therefore improve flexibility and reduce
maintenance costs.
Maximum ‘time-in-meat’
‘Time-in-meat’ is a GEA injection precision technique based on the
specific combination of stroke height and injection cycle time, both
optimised for each product type. Thanks to this time-in-meat technique,
the needles remain in the product longer during injection, which results
in better brine uptake and more even distribution, which significantly
increases product quality and consistency, efficiency and yield.
Adjustable stripper plate
The stripper plate on the GEA MultiJector is adjustable so that the
pressure on the meat can be varied – from a light touch to more robust
pressure – maximizing brine distribution in certain products.
Simple cleaning
The MultiJector includes a to date unique conveyor belt cleaning
system consisting of a hoisting device mounted on a trolley. This design
allows the belt to be removed, cleaned and returned by one person
without having to remove up any downstream equipment. This simple
belt removal means the machine can be easily accessed for quick and
thorough cleaning while minimising downtime.
Ultra-hygienic frame design
The well-designed frame of the MultiJector eliminates hidden or
inaccessible cavities that are difficult to clean or inspect, featuring
surfaces that are easy to reach with horizontal faces inclined to prevent
fluid buildup. All hoses, cylinders and pneumatic systems are routed
away from the food zone. The bottom of the drive zone is completely
free of components for effective inspection.
cloud-based platform for digital
services, including remote
maintenance, spare parts internet
trading and data analysis for
technologies maintained by GEA.
The portal can also be integrated
with most ERP systems, enabling
seamless digitisation from the
customer to supplier. In April
2019, the partners will begin the
pilot project with e-commerce
and documentation; customers
will be provided with certificates,
operating manuals and training
documents, for example.
Additional services will be
integrated in the future, such as
video support.
Simplifying service with easy to
use service kits
GEA has developed special
service kits to maintain the
performance of its thermoformers
and form fill and seal machines
throughout the life cycle.
Customers can use this to plan
their maintenance according to
operating hours and/or time
intervals and order all the parts
relevant for doing the respective
maintenance with one-part
number per kit. With this offer,
GEA continues to strengthen its
proactive service offer, which
adapts easily to the conditions of
production. n
GEA
www.gea.com
www.foodmagazine.eu.com issue one 2019

processing and packaging
49
New Sigpack TTM1 packs chocolate
marshmallow kisses from Brunberg Oy
Trusted collaboration for ideal secondary packaging
Brunberg Oy is a family business steeped in tradition, and since 1871 has been producing the
finest sweet specialties from its home in Porvoo, around 50 kilometers from Helsinki. In addition
to chocolate, toffee, licorice and jelly sweets, Brunberg is especially well known for its truffles and
chocolate marshmallow kisses. Brunberg has stood for excellent quality for almost 150 years and the
family business relies on a mixture of high-quality ingredients and traditional craftsmanship, paired
with modern production technology.
Compact, efficient and reliable
secondary packaging wanted
Brunberg was looking for a
new solution for packaging its
chocolate marshmallow kisses
into cartons. The future cartoner
was to be highly efficient, yet
flexible enough to respond quickly
to changes in packaging style
and/or product. Other important
criteria were related to userfriendliness:
an intuitive HMI, fast
format changes and cleaning, as
well as ease of operation. Due
to limited space available in the
production hall, the new cartoner
also needed to be very compact.
The choice was the Sigpack
TTM1 from Bosch Packaging
Technology.
The overall design of the Sigpack
TTM1 was the winner
The TTM1 is an integrated
topload cartoner that reliably
forms, loads and closes a wide
variety of carton formats. The
patented format change concept
enables quick product and pack
style changes. A single operator
can change the format in a short
period of time. Restarting does
not require any readjustment and
the TTM1 produces quality from
the very first carton – a design
that meets Brunberg’s high
standards.
“In order to meet our quality
requirements, we produce our
goods using modern technology.
Naturally, the machine must
meet our high expectations,
but a reliable partner is just as
important to us. Quality also
comes from close cooperation,
and we feel we are in good hands
with Bosch,” explains Katarina
Enholm, General Manager at
Brunberg Oy.
Traditional chocolate marshmallow
kisses in two carton formats
The Sigpack TTM1 connects
seamlessly to the upstream
processes of the chocolate
marshmallow kisses. The
The Sigpack
TTM1 is an
integrated
topload
cartoner that
reliably forms,
loads and
closes a wide
variety of
carton formats.
issue one 2019 www.foodmagazine.eu.com

50 processing and packaging
Top: At an
output of 200
products per
minute, six
chocolate
marshmallow
kisses, three
pieces in two
rows, are
packed in a
small retail
carton.
Bottom: The
second format
is a large
display carton
with a total of
25 chocolate
marshmallow
kisses.
Brunberg currently
produces chocolate
marshmallow kisses
in various flavours,
which are packaged
in two carton
formats
delicate products are carefully
wrapped in metal foil on the
two diefold machines, merged
onto one conveyor and then
cartoned by the Sigpack TTM1.
“We produce and pack the
chocolate marshmallow kisses
on one line. This means that we
pay special attention to high
reliability, uptime and simple
operation of the machines in
About the TTM platform
Continuous improvement is central to the TTM platform.
We strive towards new, innovative concepts and a constant
increase in efficiency. The entire TTM product portfolio
is impressive with its high degree of flexibility for both,
formats and pack styles, its utmost reliability and its high
degree of process safety. These important qualities are
based on the carefully designed platform. It consists of
standardized modules, which can be perfectly tailored to
your specific needs. Almost any product can be packaged
reliably, carefully and efficiently using Sigpack TTM loader,
cartoners and case packer.
Technology to meet the highest requirements
Patented format changeover concept. Quick-lock interfaces
and pre-set format rods ensure that format changes are all
100% per cent reproducible, allowing a three-dimensional carton
changeover with vertical restart in less than five minutes. Due
to its easy and tool-less changeover concept and light-weight
change parts it is possible for just one operator to change over
the machine.
Innovative carton former
100% carton control, robust and reliable: The variable tray
system can be pre-set to offer optimum reliability and flexibility
in the packaging process. Flexible batch sizes and pitches ensure
enduring variability. The individual trays transport cartons of
different formats safely, carefully and efficiently.
Precise carton former
Gentle and secure: The active transportation of the flat blank
cuts and the careful forming of the carton at a moderate speed
guarantees a safe and precise carton forming process, as well
as a high carton performance. Controlled handling of the blank
cuts enables the processing of material with a high proportion
of recycled content.
Efficient toploading
Flexible and gentle on the product: Grippers that work by
vacuum pick up products gently. The grippers then place goods
reliably and precisely in the cartons at speeds of up to 1000
products per minute.
Human machine interface
Intuitive and convincing: With its full colour touchscreen the
HMI is simple to operate and to understand. All parameters
are described in detail. A range of statistics can be called up
to facilitate performance control. To ensure secure operation a
range of user levels have been set up.
Compact and open design
Minimal footprint, modular expandable with optimal accessibility
and easy cleaning.
System integration
Whether you use the Sigpack TTM on its own, purchase
it as part of a complete new system or integrate it into
an existing production line, its compact footprint and
extremely flexible layout support almost every production
configuration.
www.foodmagazine.eu.com issue one 2019

processing and packaging
51
order to keep downtimes as low
as possible. The overall design
of the Sigpack TTM1 won us
over,” confirms Mauri Niemelä,
Technical Manager of the project
at Brunberg Oy.
Brunberg currently produces
chocolate marshmallow kisses
in various flavours, which are
packaged in two carton formats.
At an output of 200 products
per minute, six chocolate
marshmallow kisses, three pieces
in two rows, are packed in a small
retail carton. The second format is
a large display carton with a total
of 25 chocolate marshmallow
kisses, five pieces in five rows.
With the Sigpack TTM1, the
company can easily improve
performance and introduce new
pack styles in the future. “Our
core competencies are consulting
and project management, as
well as the development of
integrated solutions for any
project size,” says Michael Haas,
Area Sales Manager at Bosch
Packaging Technology. “We are
pleased to offer Brunberg the
optimal solution for product
handling and cartoning, alongside
comprehensive on-site support
through our agent Kafeko.”
Reliable on-site service
The service team of Bosch agent
Kafeko also offers comprehensive
on-site support in Finland. “We
very much appreciate that Kafeko
is represented locally through a
team of specialists and helps us
quickly if there are any technical
problems,” Niemelä concludes.
About Bosch Packaging
Technology
Based in Waiblingen near
Stuttgart, Germany, and
employing 6,300 associates, the
Bosch Packaging Technology
division is one of the leading
suppliers of process and
packaging technology. At over
30 locations in more than 15
countries worldwide, a highlyqualified
workforce develops and
produces complete solutions for
the pharmaceuticals, food, and
Michael Haas, Area Sales Manager,
Bosch Packaging Technology
Katarina Enholm, General Manager
at Brunberg Oy: “We feel we are in
good hands with Bosch.”
confectionery industries. These
solutions are complemented by a
comprehensive after-sales service
portfolio. A global service and
sales network provides customers
with local points of contact. n
Michael Haas
Area Sales Manager
Bosch Packaging Technology
www.boschpackaging.com
Mauri Niemelä,
Technical
Manager of
the project at
Brunberg Oy:
“The overall
design of the
Sigpack TTM1
won us over.”
foodeurope
INGREDIENTS PROCESSING & PACKAGING ANALYSIS
THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE
www.foodmagazine.eu.com ISSUE 4 2018
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www.foodmagazine.eu.com
issue one 2019 www.foodmagazine.eu.com

52 processing and packaging
Bühler introduces blockchain-ready solutions
at Hannover Messe to cut food poisoning
rates and increase production efficiency
At the Microsoft booth at the Hannover Messe, Bühler is introducing leading-edge technologies
to increase food safety standards. Laatu is a breakthrough technology to reduce microbial
contamination in dry goods, and Tubex Pro, a smart, self-optimizing scale system. These solutions
are connected to the Bühler Insights IoT platform to ensure a new degree of traceability and
transparency along the food value chain.
Left: Hannover
Messe – Bühler
showcases its
solutions for
the second
year running
at Microsoft’s
booth
Right: Digital
Officer Stuart
Bashford
explains
LumoVision
technology
at last year’s
Hannover
Messe
Food safety outbreaks pose
a significant burden to public
health and welfare, as well as
to the economy. According to a
2015 World Health Organization
report, every year, almost one
in 10 of the global population
fall ill after eating contaminated
food and 420,000 people die.
Children under the age of five
are hit hardest, representing 40%
of those affected with 125,000
deaths each year.
Unsafe food is also very costly
for low and middle-income
economies, which lose around
USD 95 billion in productivity
each year, with employees who
are too ill to work. Product recalls
are also extremely costly for food
producers. “Time is critical when
dealing with a food safety issue
with the average direct cost of a
Laatu significantly reduces
harmful microorganisms such as
Salmonella, E. coli, and spores
in milliseconds. When compared
to conventional technologies,
Laatu has a significantly smaller
footprint and can be implemented
anywhere in the processing line.
Moreover, Laatu provides a costefficient
and environmentallyproduct
recall known to be around
USD 10 million,” said Stuart
Bashford, Bühler’s Digital Officer.
At the Microsoft booth at
the Hannover Messe, Bühler
is showcasing leading-edge
technologies to address
these global challenges and
increase food safety standards,
including Laatu, a breakthrough
technology to reduce microbial
contamination in dry goods, and
Tubex Pro, a smart, self-optimizing
scale system that produces a
constant flow of production data.
Integrated into Bühler’s advanced
Yield Management System,
Tubex Pro can improve production
efficiency and yield, and unlock
a new degree of traceability and
transparency. These solutions
connect to the Bühler Insights IoT
platform powered by Microsoft
Azure.
Laatu – a digital service to
reduce 99.999% of Salmonella
Laatu is a breakthrough microbial
reduction technology for dry
foods. Laatu is different from
more conventional microbial
reduction processes as it exposes
dry foods to low-energy electrons.
It is able to destroy more than
99.999% of Salmonella with
minimal impact on the internal
structure of the food. This
maintains the quality of the food
and its nutritional value.
www.foodmagazine.eu.com issue one 2019

processing and packaging
53
Laatu destroys
99.999% of
Salmonella
with low-energ
electrons
friendly solution. It can reduce
energy consumption by up to 80%
in comparison to steam, without
introducing water or chemicals.
Today, Laatu is ready for the spice
market and its implementation for
other dry food markets is under
development.
With a connection to Bühler
Insights, Laatu can be used
as a powerful tool in food
safety auditing as its real-time
monitoring system captures
processing parameters, dates,
times, and product batches. With
a potential link to blockchain, it is
capable of providing an accurate
and secure audit trail for food
producers and all players in the
supply-chain.
Tubex Pro – a smart scale
system that continuously
improves the production process
Tubex Pro is a smart process scale
system that self optimizes its
measuring algorithm according
to product flow characteristics
and the plant environment. It
produces a real-time stream
of production data and status
information, which can be
visualized remotely using
Bühler Insights and seamlessly
integrated into Bühler’s advanced
Yield Management System.
All data is processed in order
to track production, optimise
scale performance, and reveal
opportunities to improve the yield
and performance of the plant.
Collecting and interpreting
process scale data is providing
a deep insight into production
losses, improvement potential,
and the influence of input material
variations. With hygienic design,
a high level of food safety and the
potential to securely log product
data using blockchain technology,
Tubex Pro with Bühler Insights,
supports safe food production
with full transparency and
traceability along the food value
chain.
Yield Management System
enables efficient yield monitoring
and benchmarking
Bühler’s Yield Management
System enables yield monitoring
from anywhere at any time. Based
on its integration with Bühler
Insights, it makes deviations
between different recipes visible
and comparable. Moreover,
various production sites can be
monitored and benchmarked.
Both the additional transparency
Tubex Pro – the first-generation
Tubex process scale

54 processing and packaging
You can then quickly take action.
This helps reduce the number
of people exposed to potentially
unsafe food and also to cut food
waste as the specific batch can
be traced.”
The Laatu
technology
is ready for
the spices
market (here:
peppercorns)
and push notifications help food
producers to react quickly if
deviations become apparent.
That way, a constantly high
yield can be achieved – which is
crucial for running a profitable
food processing business.
Bühler’s Yield Management
System integrates data from key
components of the process chains
such as the Tubex Pro scales
directly into Bühler Insights,
independent of process control
systems.
A powerful blockchain system for
the food processing industry
Laatu, Tubex Pro, and Bühler’s
Yield Management System are
connected to Bühler Insights,
which is powered by Azure.
Together, they offer a strong
food safety auditing tool, capable
of generating a fast, accurate
and secure audit trail for food
producers globally. Real-time
production data from Tubex
Pro and oversight in the Yield
Management System allow food
producers to increase production
efficiency and yield. Last, but
not least, data can be integrated
with the blockchain where it
cannot be changed. This provides
consumers, retailers, and food
producers an almost real-time,
traceable and secure audit trail.
“With this integrated food safety
and yield management solution,
you can capture the date, time,
batch, and input parameters
used on a specific product
and then store all that data on
the blockchain. This enables
customers to track, for example,
that a batch of peppercorns has
been processed using the Bühler
Laatu technology,” said Nicolas
Meneses, Laatu Project Manager
at Bühler. “Using blockchain
you can see if a food ingredient
has been properly processed in
seconds rather than days – and
with a high degree of certainty.
Bühler machines currently
process 65% of the world’s grain
products, 70% of the world’s
chocolate, and 30% of global
rice and pulses. With such a
wide global reach, introducing
verifiable food safety solutions
into processing lines that can
be linked to blockchain have the
potential to significantly reduce
the human and financial cost of
food poisoning globally. “With
our global reach and network,
we have a tremendous leverage
on bringing down food poisoning
levels and help our customers
reduce food waste,” said Ian
Roberts, Chief Technology Officer
at Bühler Group. n
Bühler
www.buhlergroup.com
www.foodmagazine.eu.com issue one 2019

processing and packaging
55
Smarter conveying for precision product
control and faster throughput on food filling
and packaging lines
Slip-Torque conveyor technology, with its very unique integration of automation and devices, has
revolutionised conveyor precision in food processing by increasing filling and packaging flexibility,
speeding throughput, and reducing product damage to near zero levels, even with the most
delicate of food products.
Image 1 :
Streamlined
conveyor
system
designed
specifically
for end-of-line
packing of
food products.
(Photo
courtesy
Shuttleworth)
There is little worse in an
automated production line
environment than a cessation
of throughput because of
equipment failure, product
spillage or product jam ups. The
costs of the equipment repair,
product damage and clean up,
and the lost employee time are
marginal compared to the loss
of throughput. In high-volume
manufacturing plants, interruption
of throughput can exceed
hundreds of cases per hour not
processed because of slowdowns,
shutdowns and jam ups.
Corporations are increasingly
viewing their product line
operations from a performance
versus cost standpoint.
Establishment and monitoring of
key performance indicators for
maintenance, safety and system
uptime within the production
environment has taken on a whole
new perspective with an eye
toward maximum output, optimum
equipment utilisation and system
longevity.
This perspective is nowhere
more critical than with the
conveyor systems used to
transport and index food
products into the various
production, filling and packaging
automated systems along the
line. Minimising conveyor line
stoppages significantly decreases
opportunities for product jam
ups and damage. By allowing
the process to continue as close
as possible to a steady state
condition increases line efficiency
and throughput profitability.
Utilising the most optimum
conveyor system for an
application is pivotal for the
speed of throughput and
smooth performance of the
line. Conveyors that are
designed for use in industrial
environments, for example, may
not be well suited for use in food
processing, completely aside
from wipe-down, wash-down and
sanitation requirements. Yet this
is frequently the reason why food
processors experience back-ups
and jamming on their conveyors
resulting in product spillage,
damage and waste, and why
products get marred by making
contact with conveyor side rails.
When shrink wrapping or flow
wrapping goes awry, which many
end-of-line packaging systems
experience, the culprit is too
often that the conveyors are not
designed to adequately stage the
products for precise registration
for infeed. The same can be said
for labeling, and particularly date
stamping, where the products
may have to be rotated on the
conveyor to a precise location to
be stamped.
Equally important is maintaining
the integrity of the products
being conveyed. Whatever the
Image 2:
Slip-Torque
roller
technology.
(Photo
courtesy
Shuttleworth)
issue one 2019 www.foodmagazine.eu.com

56 processing and packaging
Image 3:
Slip-Torque
conveyor
systems can
split into
multiple,
independentlyoperating
lanes. (Photo
courtesy
Shuttleworth)
Image 4:
Guiding food
products
through
90 degree
turns. (Photo
courtesy
Shuttleworth) product and process may be –
such as pastries or pizzas with
delicate toppings being moved
through a filling line – the need
for transporting finished products
carefully from manufacturing
through wrapping, labeling,
packaging and cartoning with high
throughput and near-zero product
damage is of critical importance.
But too many manufacturers
are plagued with conveying
equipment that is inadequate for
moving delicate food products
through these processes.
No matter how efficient the
fillers, wrappers, labelers and
cartoners may be, if the line does
not use conveyors specifically
designed for the application
then the product quality,
speed of throughput and costefficiency
of the entire production
and packaging line will be
compromised.
Smarter conveyor roller
technology for filling and
packaging
Automated product filling and
packaging require conveyor
systems that provide precision
product placement. Although
traditional flat-belt conveyors
can deliver some degree of
precision placement, they are a
poor choice for managing product
accumulation, such as is required
for staging and spacing product
into these automated systems.
The result is product jam ups,
product damage, misfires on
wrapping, wasted packaging
materials such as shrink wrapping
film, and resultant line slowdowns
and cessations.
Fortunately, the solution for
effectively managing product
staging and spacing, and
eliminating these production line
difficulties comes in the form of
smarter roller technology. One
system in particular which is in
broad use, and has been in a
continual state of refinement
over the past several decades,
is called Slip-Torque ® , which was
developed by Shuttleworth LLC.
Slip-Torque is very interesting,
in that it utilises individuallypowered,
stationary rotating
roller shafts covered with loose,
segmented rollers, which become
the conveyor surface. It is
powered by a continuous chain
to control the drive force of the
conveyed products. When the
products stop on the surface of
the conveyor, the segmented
rollers beneath them also stop,
generating low back-pressure
accumulation, and minimising
product damage. It is the weight
of the product being conveyed,
combined with the coefficient
of friction between the shafts
and the inside diameter of the
rollers that provides the driving
force. As the weight of the
product increases, there is a
corresponding increase in the
driving force supplied.
Slip-Torque’s low line-pressure
provided throughout the
continuous-motion accumulation
conveyor allows for precise
product placement on the
conveyor while it continues
to take product flow from an
upstream line for a period of
time, where other conveyors
would have stopped well before.
A low-pressure accumulation
buffer absorbs irregularities in the
production flow and provides a
smooth, even flow on the line.
The system allows the same
conveyor to be split into multiple,
independently-operating lanes if
desired. For example, the middle
lane can accumulate, while at the
same time the right lane and the
left lane can both convey, or even
run in opposite directions. Each
lane can act independently, but
is powered by only one common
motor, which also reduces energy
costs.
Conveyors with Slip-Torque
have the ability to modulate the
speed of different sections of the
conveyor via a central control PLC
and HMI. As products are moving
down the line, the rollers at the
back end of the conveyor can be
moving faster than the ones at
the front end of it. The products
can be moving at variable
speeds on different sections
of the conveyor as dictated by
throughput requirements. This
controls the product spacing on
the conveyor, keeping items such
as delicate cheesecakes or fragile
nutraceutical products separated,
and equally spaced, from each
other to minimise product contact
and facilitate infeed into
www.foodmagazine.eu.com issue one 2019

processing and packaging
57
Image 5: As
opposed to
top-mounted
productcontrol
devices, sideand
bottommounted
devices are
preferable in
food handling
conveying
applications.
(Photo
courtesy
Shuttleworth)
packaging equipment such as
shrink wrappers.
Such motorised rollers like
Slip-Torque can also be used to
minimize product contact while
steering products into desired
locations, such as employing
rollers with herringbone patterns
to orient products without the
use of guardrails, or setting up
a series of sequentially smaller
roller heights to direct food
products into the center of the
conveyor for packaging induction,
without touching any other
conveyor parts. And motorised
rollers with tapered corners can
be used to maintain product
orientation, gently and safely, as it
is transported through 45-degree
and 90-degree conveyor turns.
Slip-Torque technology can be
used in elevated temperature
applications such as hot products
coming out of ovens up to 500°F
(260°C) and in low temperature
applications as low as -20°F
(-29°C) such as for refrigerated
and frozen foods.
Increased flexibility and
precision with product control
devices
Many conveyors used in filling
and packaging lines enable the
adaption of product control
devices, such as product stops,
pushers and clamps that can
be used to modify the flow
of conveyed products. Most
conveyors bring these devices
in from the side or even over
the top, such as would be found
on belt conveyors, plastic link
conveyors or table-top chain
conveyors. Side-mounted devices
are limited in their flexibility to
control product flow because of
their side-only mounting locations,
and top-mounted devices are
considered even less desirable
by manufacturers because of
safety and product contamination
concerns.
Conveyors equipped with Slip-
Torque function differently.
They utilise the space between
rollers to allow these devices to
be mounted below the surface,
reaching up between the rollers
to effect more precise and flexible
product motion control, without
interfering with the line flow.
Product control devices can be
more specifically located on
conveyors equipped with Slip-
Torque compared to conventional
systems, and bring a much higher
level of positioning accuracy with
more positive product handling.
Devices like:
a) Blade stops and brakes that
enable on-demand stops and
starts of production flow;
b) Lift-and-transfer, lift-androtate,
side transfer and
turntable devices are used
to provide a smooth and
accurate product transfer
at a 90-degree angle to the
original transport direction, or
to change the orientation of
products on the conveyor;
c) Product positioners accurately
position products for a
particular process;
d) Pushers to push products
perpendicularly from one
conveyor traffic lane to
another traveling in the same
or the opposite direction,
into or out of operator
workstations or off of the
conveyor system completely;
and
e) Single-row combiners
efficiently combine food
products in multiple lanes into
one single row.
Optimised wrapper infeed
Nowhere in the packaging
process is the handling of the
product more susceptible to
damage than in the wrapper
infeed cycle, resulting in high
defect rates, lessened throughput
and increased production costs.
This is common particularly with
shrink wrapping where mis-wraps
can easily occur, jamming the line.
When shrink coverage does not
completely cover the product, it
can go unnoticed until later when
the product has spoiled due to
exposure. Improper sealing is
primarily caused by poor infeed
and mis-registration.
To achieve a much more
consistent level of registration
and wrapping integrity, a system
called Servo-SmartFeed ® is now
being used by many companies
with automatic L-sealers,
horizontal form-fill and seal-flow
wrappers, and over-wrappers.
Image 6:
Blade stops
can be easily
mounted
underneath
Slip-Torque
rollers for
food product
control. (Photo
courtesy
Shuttleworth)
issue one 2019 www.foodmagazine.eu.com

58 processing and packaging
Image 7:
Servo-
SmartFeed, in
combination
with Slip-
Torque rollers,
provides
precision
product
placement
for ingredient
dispensing,
filling and
shrink wrapper
infeed. (Photo
courtesy
Shuttleworth)
Image 8:
SmartFeed
registration
prior to shrink
wrapping.
(Photo
courtesy
Shuttleworth)
Servo-SmartFeed, also developed
by Shuttleworth, working in
combination with Slip-Torque
conveyors, links wrapper infeed
to upstream product flow. It
is designed to dynamically
accumulate and synchronize
the release of products into a
wrapper or packaging machine
without stopping the product
flow. Products on the system
are always in motion while
the downstream equipment is
operational.
SmartFeed operates by timing
the release of product into the
flighted infeed on the wrapper
with a pneumatic/electric gate.
With a speed-up zone near the
discharge end of SmartFeed,
one product at a time is placed
onto the infeed of the wrapper.
The spacing is very precise, a
tolerance of 0.25 inch to 0.5 inch.
SmartFeed is in synchronization
with the wrapping machine using
encoder feedback from the
wrapper. A sensor identifies each
product’s location, and then the
conveyor will either accelerate or
decelerate the product to place it
into position on the flighted infeed
of the wrapper.
The system operates in four
speed-registration zones to
manage the infeed of products:
1) the first zone accepts the
product from upstream
manufacturing such as a
freezer, oven or staging point,
then conveys it downstream;
2) the second zone closes the
gaps between the product,
running the food product backto-back;
3) the third zone increases the
spacing between the products
equal to the pitch flight on the
wrapper;
4) and the fourth zone positions
each individual food item into
the gaps between the flights.
The automatic wrapper and
SmartFeed are always talking
to each other and reacting to
whatever products are moving
through the line. When there is
a delay with an item, SmartFeed
tells the wrapper that no item
is in position, and to slow down
or stop. When the next item
is in position, SmartFeed tells
the wrapper to start, providing
there is accurate indexing of the
product to be wrapped.
Servo-SmartFeed creates an
integrated system monitoring the
flow of product right through to
the wrapper. Controls installed
upstream regulate the speed of
the line throughout, directed by
SmartFeed.
Smarter conveyor technology for
filling and packaging lines
Slip-Torque conveyor technology
has evolved to a level of
exceptionally high precision
through decades of practical
application in numerous
industries. Food manufacturers
now have smarter conveyor
systems that are specifically
designed for the precision and
flexible needs of filling and
packaging lines. Systems that
incorporate the necessary
automation and product handling
devices that enable companies
to achieve more productivity,
increased versatility, decreased
product damage and realise a
more profitable bottom line. n
Shuttleworth, powered by Pro Mach
www.promachinc.com
Author
Jim McMahon
Jim.mcmahon@zebracom.net
www.zebracom.net
www.foodmagazine.eu.com issue one 2019

analysis & control
59
Mintel announces top global packaging trends
Mintel announces four trends impacting the global packaging industry in 2019 and beyond.
Connected packaging:
Multiple technologies are enabling
brands to connect physical
packaging to the virtual world.
Closing the loop: Brands have
an opportunity to differentiate
and ride consumer awareness of
recycling issues.
Reinventing the box: With
online shopping set to gain
further popularity, brands must
fully establish an e-commerce
packaging strategy.
Plastic-free: As the momentum
behind plastic-free supermarket
aisles grow, brands need to
consider what packaging solutions
can give them shelf space.
Looking ahead, David
Luttenberger, Global Packaging
Director at Mintel, discusses
the major trends influencing
the packaging sector worldwide
during 2019.
Connected packaging
“Connected packaging is
witnessing renewed interest,
driven by growth in ownership
of connected devices worldwide
and advancement in technologies
that link packaging to the online
world. Brands have a wealth of
options to connect virtually with
packaging. A vital link between
physical and digital shopping
worlds, brands can capitalise on
connected packaging to influence
how they are viewed online,
together with delivering engaging
content and product-specific
information to directly influence
purchasing decisions.”
Closing the loop
“Proclamations by brands and
converters touting commitment
to 100% recyclable materials or
packaging being 100% recycled
dominate industry headlines.
But the reality that few of them
have yet to fully consider is how,
where, and who will be supplying
and recycling these materials.
Though recyclable packaging
claims have become common,
claims to include recycled content
are still rare. Low availability of
high-quality recycled plastic and
concerns over food safety are
hampering the use of recycled
material in food and drink. And
while recycling may be second
nature to some, inconvenience
and confusion surrounding
recycling are a barrier for
others. With no option to ship
packaging waste off-shore and
out of sight, we are likely to see
fast improvements in recycling
facilities. This will drive up
capacity for high-quality recycled
material.”
Reinventing the box
“The rapid development of
e-commerce has had more of
an impact on the design of
packaging globally than anything
the industry has experienced in
the past several decades. There
are now limitless opportunities
for brand marketers to think
about the next generation
of shelf presence, the ‘hero
images’ on retailers’ websites,
and the ‘unboxing’ experience.
In e-commerce, brands are
learning that messaging and
branding should be split between
the shipping container and the
interior of the box – with the latter
incorporating elements that give
consumers a sense of delight
and surprise when opening the
parcel. While most consumers
currently prefer to buy groceries
in-store instead of online, the
convenience of purchasing online
will eventually spill over into food,
drink, and household products.”
Plastic-free
“Marine plastic pollution has
become one of the world’s most
serious environmental problems,
and there is a growing need
for different attitudes to the
material. New opportunities such
as plastic-free aisles, packagefree
stores and alternative pack
materials allow consumers to
actively make choices about
the plastic that is put out in the
world. But these incentives are
not without their own challenges.
While plastic-free aisles reflect
consumer exhaustion with excess
plastic packaging, in reality,
few would want to lose the
convenience and benefits plastic
packaging can bring. And while
the term ‘plastic-free’ may appear
to be a simple one, there is no
universal definition; even plasticfree
packaging often includes
plant-based plastics, showing the
lack of clarity in the plastic-free
call. Brands should act now, either
to ensure a place in emerging
plastic-free zones by switching
to acceptable pack materials,
or by engaging with the debate,
clearly explaining the benefits of
plastic packaging to their product,
and addressing plastic pollution
concerns with appropriate end of
life pack solutions.” n
Mintel
www.mintel.com
issue one 2019 www.foodmagazine.eu.com

60 analysis & control
High demand for new food microbiology
proficiency tests launched
The food industry is being supported in tackling the risks to public health from Listeria, E. coli
O157 and Campylobacter, thanks to a range of targeted new food microbiology proficiency tests
that were launched by Fapas in its 2018 programme.
The six new tests developed by
Fapas, the proficiency testing arm
of Fera, were set to help testing
laboratories analyse their results,
identify trends and demonstrate
their competency to their
customers, accreditation bodies
and managers.
2018 saw high demand across
the globe for the new food
microbiology proficiency tests
and more than 200 laboratories
participated in the tests this year.
Fapas, which is accredited to
ISO 17043, has been the trusted
global leader in proficiency testing
in the food and beverage sector
for more than 30 years.
Fapas introduced new
microbiology proficiency tests
for Listeria monocytogenes
enumeration in smoked fish,
Listeria monocytogenes detection
in dry cured meat and Listeria
monocytogenes detection in ready
meals.
The European Food Safety
Authority (EFSA) this year
reported that Listeria cases had
increased among people over
75 and women aged 25–44.
There has been an increase in
consumption of ready-to-eat food
products, as reported by the
The new ISO 17043
accredited Fapas
proficiency test for
Campylobacter in
chicken enumeration
was developed in
response to the need
for a high quality
Campylobacter in
chicken enumeration
proficiency test
BBC in ‘the rise of the ready
meal’ and millions of pounds
worth of ready-to-eat meal
recalls.
www.foodmagazine.eu.com issue one 2019

analysis & control
61
The new ISO 17043 accredited
Fapas proficiency test for
Campylobacter in chicken
enumeration was developed in
response to the need for a high
quality Campylobacter in chicken
enumeration proficiency test.
According to test results
published by the UK’s top nine
retailers on Campylobacter
contamination in UK-produced
fresh whole chickens, 3.7% of
chickens tested positive for the
highest level of contamination;
these are the chickens carrying
more than 1,000 colony forming
units per gram (cfu/g) of
Campylobacter.
These latest figures were
published in conjunction with
the Food Standards Agency and
covered test samples from April
to June 2018.
Campylobacter is the most
common cause of food poisoning
in the UK and around four in five
cases of Campylobacter food
poisoning in the UK come from
contaminated poultry, especially
chicken. The new proficiency test
is in addition to Fapas’s existing
qualitative Campylobacter in
chicken proficiency test which
assesses a laboratory’s ability
to detect the presence of
Campylobacter spp.
Fapas has also developed a new
proficiency test for E. coli O157 in
cheese. E. coli O157 is considered
a worldwide health threat and
is the serogroup of Shiga Toxinproducing
E. coli (STEC) most
commonly associated with
illnesses and deaths in humans.
Recent incidents of E. coli
contamination in Camembert
cheeses and Reblochon cheese
have highlighted the need for
additional resources to help
prevent harm to consumers and
costly product recalls.
In addition, Fapas responded to
customer demand by launching
a test to evaluate laboratories’
testing abilities for the
enumeration of E. coli in beef
by the Most Probable Number
(MPN) method, this proved a
very popular proficiency test,
attracting participants from
around the world.
Fapas’s new microbiological
proficiency tests are designed
to help testing laboratories
improve testing standards and
demonstrate compliance, and by
doing so, help the food industry
to prevent harm to consumers
caused by food poisoning
through exposure to Listeria,
Campylobacter and E. coli
contamination.
These new innovative proficiency
tests are featured in Fapas’s
new 2019 Food and Water
Microbiology proficiency testing
programme, which was recently
launched.
The robust analytical
data provided
by Fapas allows
laboratories to
make evidencebased
decisions
over operations and
procedures and helps
them to work more
effectively
As Fapas provides proficiency
testing across 120 countries,
laboratories are able to measure
the success of their testing
methods against peers worldwide.
Its proficiency testing also helps
laboratories to gain and maintain
ISO 17025 accreditation and
Fapas’s rapid reporting can help
laboratories to identify or avoid
costly errors, helping businesses
to mitigate risk such as product
failure, non-compliance, damage
to brand and legal issues.
The robust analytical data
provided by Fapas allows
laboratories to make evidencebased
decisions over operations
and procedures and helps them to
work more effectively.
Fera is a private and public sector
joint venture which innovates
and develops good, translational
science that will protect and
enhance food, plant, animal and
environmental quality.
Mark Sykes, scientific advisor
of proficiency testing for Fapas,
said: “Listeria, E. coli and
Campylobacter remain common
threats to consumers. While
much has been done to prevent
contamination and reduce the
risk to human health from these
microorganisms, a series of
major product recalls in 2018
demonstrate that the food
industry still needs support in
ensuring testing methods are
effective and are safeguarded by
robust quality assurance methods.
“The new microbiology proficiency
tests we have introduced can
play a key role in this – and the
demand we have experienced
in 2018 for these tests and for
2019’s programme shows the
commitment that hundreds
of laboratories are making to
demonstrating their competency
and making continuous
improvements to their processes.”
Sarah Hasnip, Head of Fapas at
Fera, added: “We have listened
to customers and industry alike
and as a result have increased the
number of types of tests we offer.
This will support our customers in
demonstrating their excellence in
proficiency testing to their clients
and accreditation bodies.”
Fera is able to call upon the skills
and capabilities of 300 scientists
at the National Agri-food
Innovation Campus near York to
bring specialist expertise to the
seafood industry’s challenges. n
Fapas
https://fapas.com/
issue one 2019 www.foodmagazine.eu.com

62 analysis & control
Improving product security and profitability
with metal fragment control
The introduction of the new FSMA Act and the tightening of industry standards is forcing food
manufacturers to be more proactive in reducing their food safety and product security risks.
Along with plastic and glass,
metal fragments are one of
the most commonly found
physical hazards/contaminants
in food. These may enter the
product stream with incoming
raw materials and result from
equipment wear and tear
(work-hardened stainless steel
fragments).
Metal contamination in the
final product can have serious
implications for the companies
involved, including product recall,
loss of customer trust, legal and
financial damage, and product
wastage.
Increasing foreign metal fragment
control will increase your product
security, and in turn, help increase
the profitability of your business.
Here are three steps you
can employ in your food
manufacturing plant to greatly
reduce risks:
Plant risks assessments/
magnet validations: Magnet
validations (or ‘magnet audits’)
assess the effectiveness of your
existing magnetic separators and
areas where metal contamination
risks are present. Collected
data is compiled into a magnet
validation report which contains
recommendations for increasing
control in medium-high risk
locations. AMR Consulting is an
expert in metal fragment control
and magnet validations for the
food industry.
Effective magnetic separators and
metal detectors: Like
metal detectors, magnetic
separators are also essential in
reducing metal contamination
risks and increasing product
security. The information from
your current magnet validation
report should highlight areas
where action is required to
reduce risk, and this may require
replacing/installing magnetic
separators. Remember, a
10,000-gauss magnet does not
mean it is an effective magnet. If
maximum metal fragment control
is your goal, then it is crucial
to also consider factors aside
from magnet strength before
making a purchase. Contacting an
experienced Magnattack
technician will greatly assist in
ensuring the magnets you install
will provide an increased level of
control.
Frequent monitoring of magnets
and metal content: Preventing
metal contamination is an ongoing
task. Installing magnets and
forgetting about them until the
next magnet audit is a mistake
that has the potential to be very
costly. Like most equipment,
magnets need to be closely and
frequently monitored. Frequent
monitoring and cleaning of your
magnets will help you gain control
over metal. Establish a system in
your company that sets out how
often magnets should be checked
and cleaned, and ensure that
records are kept.
Increasing your product security
Following these three steps and
taking a practical, pro-active
approach to reducing metal
fragments in your process lines
will greatly assist in controlling
metal contamination, increasing
product security, and increasing
profitability.
Magnattack Global has a team
of qualified and experienced
technicians that are ready and
able to help you reduce risks.
About Magnattack Global
Magnattack Global is a very
focused company, specialising in
foreign metal fragment control
and magnetic separation solutions
for the food industry worldwide.
Our systems are specially
designed to:
• Reduce metal contamination
risks
• Improve product purity and
food safety
• Protect brand reputation and
image
• Cut equipment damage
and downtime for repair/
maintenance. n
Magnattack Global
www.magnattackglobal.com
www.foodmagazine.eu.com issue one 2019

company news
63
Quality and safety in food from a by-product? Arla Foods Ingredients leads the way
Arla Foods Ingredients is revealing details of its quality and food safety
processes. The initiative is part of a new campaign to demonstrate the ultrahigh
standards behind its market-leading range of whey protein solutions.
Because whey is a by-product of cheese manufacture, ensuring the quality
demanded by consumers and regulators is complex. Among others, Arla
Foods Ingredients serves customers in medical and infant nutrition –
categories where high quality and food safety is particularly important. To
guarantee food safety at every step of the supply chain and production
process, the company applies some of the most rigorous standards in the
industry.
Arla Foods Ingredients has embarked on a long-term strategy, ‘Safely
delivering the wonders of whey’, highlighting the measures it takes to fulfil its duty of care to
customers, some examples of which are:
Rigorous quality control: Numerous farm-to-factory quality checks are carried out before whey arrives at the
company’s production plants, and there are more checks before it leaves as a finished product. Overall, there can be as
many as 280 checks.
Cold Processing: Strict upstream controls allow the company to use a cold processing technique. This preserves the
nutritional and functional qualities of protein in a way that is not possible with ultra-high heat treatment processes.
Industry-leading farm assurance programs: The company only sources whey from trusted suppliers and has farm
assurance programs in place for all of them. These ensure the ethical treatment of cows, as well as the quality of milk.
Proactive quality and food safety culture: The importance of quality and food safety is instilled in employees
through intensive on-the-job training. n
Gluten free seeds at the heart of healthy product development
G Bruce & Co Ltd, a leading British bulk ingredients supplier and division of Brusco Food Group, has introduced a new
range of on-trend gluten-free seeds designed to boost food processors’ ability to develop nutritionally rich products with
improved health benefits for a wide range of applications including bakery, snacks, cereals, ready meals and toppings
for quiches and salads.
The seed range, which include sesame, millet, pumpkin, linseed, poppy, chia, quinoa,
sunflower, nigella, caraway, teff and buckwheat, are available in organic or standard form.
As the seeds are produced and packed in a nut free and gluten free environment, G Bruce &
Co guarantees gluten-free status of fewer than 20ppm or 5ppm for all its seeds, along with
complete supply chain integrity. The seeds can also be supplied steamed and roasted along
with custom mixes.
Seeds have become a popular way for food manufacturers to add gluten-free health
benefits and interest to new product ranges and are a perfect choice for revamping a
recipe to cater for fashionable eating trends or to add different textures. When used as an
additional ingredient, they provide a powerful boost to the nutritional profile of the original
product as well as offering exciting flavours and mouthfeel.
As food companies tap into the health and wellbeing markets, seeds are an ideal choice
for health market innovation across a range of applications such as breads, cakes,
cereal bars, smoothies and cereals. They make an ideal ingredient for turning basic salads,
hummus and pies into something out of the ordinary. Seeds could provide an interesting twist to vegan dishes, ready
meals such as curries, lentil or root vegetable dishes and could easily be incorporated into innovative burger recipes.
Many seeds have been classed as ‘superfoods’ because of their excellent nutritional profile. Most are naturally high
in fibre and protein, and many contain high levels of Omega-3 fatty acids which play an important role in maintaining
cholesterol levels and heart health.
Chia seeds, for example, contain 8 times more Omega-3 than salmon; while quinoa is rich in B vitamins and is one of the
few plant foods that contain all nine essential amino acids. Linseed, one of the oldest known crops, is a natural source
of energy, high in protein and iron, rich in fibre and contains many essential vitamins and minerals. n
issue one 2019 www.foodmagazine.eu.com

64 company news
UK market gets into GEA for revolutionary new thermoformer
GEA has launched new, groundbreaking thermoforming technology in the UK
that will meet the demands of food companies for faster access to market,
while significantly reducing the impact of film waste in the packaging process.
The PowerPak PLUS thermoformer’s innovative design, based on customer
feedback from a survey conducted by GEA, can help food manufacturers
shorten set-up and changeover times, while reducing film waste by up to
75%. PowerPak PLUS, which made a big impact when unveiled at a recent
customer event at GEA’s facility in Germany, can also be operated in tandem
with Oxycheck, the non-invasive in-line quality control system for Modified
Atmosphere Packaging (MAP).
Oxycheck is a measurement system that minimises the risk of product
recalls, enhances food safety and limits food waste, whilst saving customers money. This equipment in conjunction with
PowerPak PLUS provides a perfect combination of quality, process transparency and traceability, according to GEA’s
UK Product Manager Thermoforming, Greg Austin.
He explained: “Our customers told us what they wanted and we’ve delivered cutting-edge thermoforming technology
by overhauling the film systems and upgrading the sealing station. We have designed PowerPak PLUS to bring real
economic benefits for the food industry through shorter downtime, minimum film waste and the elimination of packaging
errors.”
User-friendly, flexible and robust, GEA’s next generation thermoforming packaging machine can comfortably handle
different printed films and a variety of packing weights and product sizes, making the equipment suitable for a huge
range of foods, from meat and poultry to bakery products. n
FrieslandCampina Kievit releases findings on consumer
preferences around the perfect milk tea
• FrieslandCampina Kievit presents results from a unique sensory study across five key
regions in greater China that looks into what consumers consider the perfect milk tea
• The study also analyses current market offerings and identifies opportunities for its
customers to create milk teas that will win the market
• Milk, tea and sweetness intensities are found to be the three key markers in milk tea
differentiation
Amersfoort, 1 April 2018 – FrieslandCampina Kievit, one of the leading global
manufacturers of beverage and food ingredients, published results of a study that
analyses the perfect milk teas as well as current offerings in the milk tea segment
across Greater China. The study, part of a large-scale effort to provide customers
with sensory data on the ever-growing Chinese beverage market, looks at what is
inside milk tea and identifies individual elements that make up the perfect, consumerpreferred
milk tea in different regions. With these findings, FrieslandCampina Kievit
customers have access to data on key elements to combine, at the appropriate intensities, to create the perfect
milk tea for their local consumers.
image002.jpgAs the world’s leading hot drinks market, specifically when it comes to tea, the importance of the
Chinese market cannot be overstated. The driver of that market’s continued growth is the rise of consumer disposable
income[1]. This demand is unlikely to slow down, with China’s projected market size for the coming few years
estimated at well over 10 billion USD[2].
FrieslandCampina’s research points to several findings to help customers create the perfect milk tea.
Serving a market the size of China with one type of milk tea is not viable. Consumers have different preferences per
region. When looking at how consumers experience their ideal taste for milk teas, they can recognise differences in
milk teas, but have a harder time identifying which specific elements are dissimilar. To understand the makeup of the
ideal milk teas per region, the study broke down individual elements in the most popular milk teas and compared them
to products that are currently offered in the market. The result is a perfect harmonisation of completely irresistible
flavours. n
www.foodmagazine.eu.com issue one 2019

company news
65
Algaia strengthens its shareholding
structure
Algaia, S.A has announced the acquisition of about 31% of
its shares by SAPEC sgps and its controlling shareholder,
the Velge family, by purchasing of Demeter & Cap Decisif
stakes.
Maabarot Products Ltd, SuperNova Invest and Algaia
management maintain their respective stockholding
positions.
Algaia SA is a well established global player in the field
of specialty seaweed extracts benefiting from unique
R&D and production capabilities. Last year, most of
its revenues were generated in Food, Personal Care
and Nutraceutical applications. Algaia owns a novel
and proprietary technology allowing the Biorefinery of
brown algae not only into Alginates but also in other
valuable compounds such as Biostimulants for the crop
nutrition industry. Algaia’s facility is strategically located
in Britany (France) next to abundant renewable fresh
brown seaweed biomass, enabling the company to get
sustainable and reliable supply. Algaia is today the world
largest buyer of French seaweed, with about 40,000 tons
being transformed every year in its Lannilis facility.
“The vast experience of Sapec group and Antoine Velge,
his CEO and shareholder, will be extremely valuable to
Algaia’s development and Board of Directors” commented
Eyal Shalmon, Algaia’s Chairman of the Board. “Algaia is
today uniquely positioned in the marine extract industry.
The company benefits from outstanding, focused,
R&D and production capabilities, able to co-extract
multiple compounds out of the same natural marine raw
material. Algaia offers today a large portfolio of algae
based solutions for the Nutrition, Health, Cosmetic and
Agriculture arenas. Maabarot Products Ltd, SuperNova
Invest and Algaia management are all very pleased to
welcome Antoine within the company’s board of directors.
We will establish together new ways to develop the
company faster.” Eyal added
Since the divestiture in 2016 of its Agro Business (Sapec
Agro and Tradecorp) to Bridgepoint (Private Equity firm)
for an enterprise value of over 450 million Euros, Sapec’s
shareholders successfully achieved a public repurchase
process to make the group 100% privately owned. Since
then, the company pursued a strategy to re-deploy its
cash positions.
“Our investment in Algaia is part of an overall strategy
to develop in businesses where we see significant growth
opportunities” commented Antoine Velge, Sapec’s CEO.
”Algae based products correspond to multiple market
demands, all looking for more natural and sustainable
solutions. During the Due Diligence process, we were
impressed by Algaia’s vision, people, outstanding assets,
innovation capabilities and execution drive. n
Wilden ® releases Pro-Flo ® SHIFT 25
mm (1”)
Saniflo Hygienic Series AODD Clamped Metal
Pump
Wilden ® , part of PSG ® , a Dover company and a
worldwide leader in air-operated double-diaphragm
(AODD) pump technology, has extended its line of
Saniflo Hygienic Series (HS) AODD Clamped Metal
Pumps with the addition of the new PS2 25 mm (1”)
model, which comes equipped with the energy-efficient
Pro-Flo ® SHIFT Air Distribution System (ADS). Saniflo
HS pumps offer the versatility, safety and capability
needed to efficiently pump an array of viscosities,
solids and shear-sensitive products for the food and
beverage, pharmaceutical and cosmetics industries.
Incorporating a variety of design enhancements to
meet the strictest hygienic and sanitary requirements,
Wilden Saniflo HS pumps feature a free-draining flow
path that enables clean-in-place (CIP) capability.
The Saniflo HS flow-through liquid-path design also
eliminates any potential areas where product residue
can be trapped and contaminate the product. These
design features help ensure the sanitary operation of
the pump and, by extension, lowers the risk of cross
contamination or compromised finished product that
may lead to costly recalls. These features also allow
Wilden Saniflo HS pumps to meet or exceed numerous
industry standards and requirements, including 3-A,
FDA CFR 21.177, USP Class VI, 1935/2004/EC,
ATEX and CE.
The Pro-Flo SHIFT ADS further enhances the PS2’s
performance and efficiency by providing up to 60%
savings in air consumption, more yield per SCFM,
precisely metered air consumption for less product
waste and maximum Mean Time Between Repair
(MTBR). Wilden
PS2 pumps offer
flow rates to 121lpm
(32gpm) at a max
pressure of 8.6 bar
(125psi). Elastomer
options include FDA
Buna-N, FDA EPDM,
PTFE, Saniflex and
Wil-Flex .
For more information
about Wilden, please
visit wildenpump.com.
Wilden is a product
brand within PSG,
a Dover company.
For more information
on PSG, please visit
psgdover.com. n
issue one 2019 www.foodmagazine.eu.com

66 company news
DuPont achieves major milestone to expand probiotics
capacity
World’s largest probiotics fermentation unit is operational at the DuPont Rochester
facility
On track to increase probiotic capacity by 70% to meet growing global consumer
demand for innovative healthy food products and dietary supplements
DuPont has announced it has completed construction on a new, state-of-the art
probiotics fermentation unit at its Rochester, New York, facility. The unit, now largest in
the world, is part of a multiphase nearly $100 million investment to expand probiotics
capacity and enhance the company’s leadership in delivering high-quality, clinically
documented probiotics to dietary supplement and food and beverage manufacturers.
The fermentation unit is fully operational and will serve as a crucial resource in
propagating bacteria and enabling high potency, stability and efficacy of probiotics.
Quality is extremely important in probiotic production, and the fermentation unit will also
optimize DuPont’s production capability, enabling the company to increase the pace of delivery to customers and the
market.
“Completing the construction on our new fermentation unit marks a major milestone in delivering essential innovations
for our customers and achieving our ambitious probiotics growth plans,” said Matthias Heinzel, President, DuPont
Nutrition & Health. “Today, we are witnessing a significant rise in demand for probiotics as consumers make health and
wellness a daily priority. We are proud to continue to deliver on our commitment to invest in this fast-growing segment,
which can also enable sustainable growth for our customers around the world.”
In addition to today’s announcement, DuPont also completed a probiotics capacity expansion at its Madison, Wisconsin,
facility in late 2018. The investment was used to upgrade equipment and increase the pace of new product development
and significantly improved delivery times on pilot material for clinical trials and customer evaluations.
DuPont is a world leader in probiotics, offering the widest range of clinically documented strains with its DuPont
Danisco ® portfolio to support digestive health, immune health, women’s health and more. Specifically, its HOWARU ®
products were recognised with a series of outstanding innovation awards in 2018 from various industry organizations.
The company is also leveraging its probiotics platform for the development of human milk oligosaccharides (HMOs) as
part of a larger microbiome investment strategy. n
New Shaft Seal from Inpro/Seal Eliminates Product Loss on CEMA Screw
Conveyors
Inpro/Seal ® is excited to announce the latest AM Solutions design, the AM CEMA shaft seal, developed specifically for
CEMA (Conveyor Equipment Manufacturers Association) Screw Conveyors.
Invented by Inpro/Seal in 2005, AM (Air Mizer ® ) Solutions are complete shaft seals that permanently protect against
product loss and contamination on industrial processing equipment. By utilizing a positive air- or inert gas- purge, Inpro/
Seal AM Solutions shaft seals provide a non-contacting and non-wearing seal, lasting the lifetime of your equipment.
Shaft movement and misalignment are common on screw conveyors. Traditional seals rely on dynamic contact to create
a seal. Shaft movement creates frictional contact, causing the seal to wear or
groove the shaft, leading to seal failure. Seal failure brings higher production
costs, increased maintenance, environmental concerns and even unsafe working
conditions.
The AM CEMA shaft seal utilises a positive air- or inert gas- purge to create
a barrier between the shaft and seal, eliminating product leakage and process
contamination. Due to its unique, non-contacting design, the AM CEMA
shaft seal has no wearing parts, requiring minimal maintenance or need for
rebuild kits. To accommodate shaft movement, the AM CEMA shaft seal fully
articulates to allow for radial run-out and angular misalignment simultaneously.
The Inpro/Seal AM CEMA shaft seal is designed specifically to fit standard
CEMA Screw Conveyor dimensions. To determine the correct AM CEMA shaft
seal for your CEMA Screw Conveyor, visit www.inpro-seal.com. n
www.foodmagazine.eu.com issue one 2019

INGREDIENTS PROCESSING & PACKAGING ANALYSIS
foodeurope
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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 2 2019: PUBLISHED SPRING
Special Features: IFT + Food Expo New
Orleans June. HNC Shanghai June.
Copy: Early May
Published: Early June
INGREDIENTS
• Sugar and salt replacement
• Health claims
• Indulgence and health
• The latest on functional foods
• Baby products
• Health & natural ingredients
PROCESSING & PACKAGING
• Labelling machinery
• Modern challenges and solutions
• Snack food processing
• Food sorting
• Robotic processing technology
• Appearance and shelf-life
• Plastics technologies
• Legislative challenges
• Meat and poultry packaging
• Innovations in pump technology
ANALYSIS & CONTROL
• Technology, compliance and ROI
• In-line quality control
• The latest in contaminant detection
• Food science technologies
• Food research
• The latest in contamination detect