issue_2_2019

INGREDIENTS PROCESSING & PACKAGING ANALYSIS 

foodeurope 

THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE 

www.foodmagazine.eu.com ISSUE 2 2019 

Featuring 

HNC & IFT 

reviews

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 cover courtesy 

of GEA 

Welcome to the latest edition of 

foodeurope. As ever, we have a great 

magazine packed with informative articles 

about our four main sections: ingredients, 

processing & packaging, and analysis & 

control. 

In ingredients, Symrise explains the 

innovative concept of food pairing; Giract 

explores the latest in probiotics; DuPont 

outlines some of its activities in the field 

of product research and development; 

Sternmaid describes its sustainability initiatives for the industry; 

Givaudan talks about its ground-breaking collaboration with UC 

Berkeley to unveil promising, new plant-based proteins; and Euromed 

explains how supplementation with its natural extracts Pomanox 

and Mediteanox could help to maintain a healthy blood pressure, 

endothelial function and levels of circulating oxidised lowdensity 

lipoprotein cholesterol (oxLDL). 

In processing & packaging, GEA describes the many new offerings 

the company presented at IFFA 2019; Key Technology presents a 

case study on how their equipment helped one of Mexico’s leading 

processors of frozen fruits and vegetables, La Huerta; Cablevoy 

Conveyors presents its conveying solution for speciality malts; and 

Bühler Group describes its newly opened CUBIC innovation campus. 

In analysis & control the Organic Trade Organisation explains why 

‘organic’ sales are growing at unprecedented rates; Giract describes 

the awards that it has initiated for innovative flavour research amongst 

PhD candidates across European Universities and Research Institutes; 

and Mintel looks at the rise of ‘ethical’ in food and drink consumption. 

We also present the latest news from nutri-facts.org, a DSM initiative 

that keeps us up-to-date with the latest in micronutrients. 

In addition, we have reviews of two recent, important shows: IFT19, 

now in its 79th year, and Healthplex Expo and Natural & Nutraceutical 

Products China 2019. If you were unable to attend these events, catch 

up on what was happening. 

I thank all of our contributors who have made this edition of 

foodeurope so successful. Our next edition will preview SupplySide 

West, Gulfood Manufacturing and Pack Expo. Our copy date is mid 

August and I urge you to send us your valuable input as soon as 

possible! 

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 rwo 2019

4 

contents 

contents 

8 

Industry News 

A round-up of industry news 

Ingredients 

14 

17 

21 

24 

25 

26 

Surprising combinations: The science of flavour pairing 

Have you heard of food pairing? Or, to put it another way, do you marvel at the menus of the hip and 

experimental restaurants in your neighbourhood and then decide you’ll dare to try something different for once? 

Symrise AG 

Healthy gut and bugs of the future – A European outlook 

Probiotics can be defined as the live microorganisms which, when administered in adequate amounts, confer a 

health benefit on the host. Europe is one of the major supply and demand markets for probiotics. 

Giract 

DuPont: Product development and research working together 

DuPont has had an exciting year so far. Below are just some highlights that demonstrate their commitment to 

research and market development in line with consumer expectations. 

DuPont 

SternMaid promotes biological diversity on its own company site 

For Hamburg’s Stern-Wywiol Gruppe, sustainable development, entrepreneurial activity and environmental 

protection go hand in hand. In keeping with this philosophy, the contract manufacturer SternMaid has created a 

flowering meadow some 11,500m² in size on part of its company site. 

Sternmaid 

Givaudan’s ground-breaking collaboration with UC Berkeley unveils most promising new plant-based proteins 

Givaudan, the world’s leading flavour and fragrance company, has unveiled the results of its pioneering research 

project conducted in collaboration with University of California Berkeley’s Product Development Programme. 

Givaudan 

New published clinical studies on olive and pomegranate extracts 

According to a recently published randomised, double-blind, placebo-controlled study, supplementation with 

Euromed’s natural extracts Pomanox and Mediteanox could help to maintain a healthy blood pressure, 

endothelial function and levels of circulating oxidised lowdensity lipoprotein cholesterol (oxLDL). 

Euromed S.A. 

Show review 

28 

IFT19 

Now in its 79th year, the IFT annual meeting is where the most creative minds dedicated to the science of food – 

including industry, government, and academia – come together with purpose to share and challenge one another 

with the latest research, innovative solutions, and forward thinking topics in food science and technology to 

tackle our greatest food challenges. 

https://www.iftevent.org/ 

www.foodmagazine.eu.com issue two 2019

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contents 

Processing & Packaging 

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38 

40 

43 

46 

GEA at IFFA 2019 

At IFFA 2019 GEA showed the latest technology and customer-centric services for the meat industry. Under the 

motto ‘Excellence At Every Stage’ GEA presented equipment and solutions on four main application expertise 

areas, specifically Tempura coated products, Homestyle coated products, the art of bacon making and sausage. 

GEA 

La Huerta grows with Key Technology’s Iso-Flo ® Vibratory Shakers 

As one of Mexico’s leading processors of frozen fruits and vegetables, La Huerta keeps up with rising demand by 

continually expanding. They added their third production line in 2016 and their fifth automated packaging line in 

September 2018. 

Key Technology 

Tubular drag-cable conveyors – a lean-process conveying solution for manufacturing specialty malts 

With craft beer continuing its rise in popularity, and more independent breweries opening their doors, the need 

for diversified specialty malts is in constant demand. 

Cablevoy Conveyors 

Bühler opens its CUBIC innovation campus 

After a construction period of 20 months and an investment of about CHF 50 million, Bühler Group has officially 

opened its CUBIC innovation campus with eight Application Centers. 

Bühler Group 

Show review 

Healthplex Expo and Natural & Nutraceutical Products China 2019 

Healthplex Expo and Natural & Nutraceutical Products China 2019 (HNC) returned to Shanghai China on 19–21 

June 2019. HNC has been serving for Chinese health industry for nine years. 

www.hncexpo.com/Hnc 

Analysis & Control 

50 

52 

54 

56 

59 

67 

US organic sales break through US$50 billion mark in 2018 

Clean, transparent, fresh, sustainable. Environmentally friendly, animal humane, high quality, social activism. 

Those traits are all identified with organic, and in 2018 they all helped push organic sale. 

Organic Trade Association 

Flavour Research in Europe spearheaded amongst PhD students by Giract Awards 

The tenth edition of the Giract Flavor Awards for the academic year 2019/2020 has been announced. This 

programme intends to promote innovative flavour research amongst PhD candidates across European 

Universities and Research Institutes. 

Giract 

Eating with a conscience: Ethical food and drink sales hit £8.2 billion in 2018 

83% of UK adults have bought food/drink with an ethical certification. ‘Attenborough effect’ helped encourage 

67% of UK adults to reduce the amount of plastic packaging they bought in the last year. 

Mintel 

NUTRIFACTS 

NUTRI-FACTS, a DSM initiative, offers scientifically substantiated facts and news on vitamins, carotenoids and 

micronutrients for consumers and healthcare professionals. 

www.nutri-facts.org 

Company News 

A round-up of company news. 

Media Plan 


8 industry news 

Investment pouring into plant-based foods 

Investment is going into plant-based foods from large operators looking to 

capitalise on the veganism trend and surging demand for sustainable foods. 

Ecovia Intelligence believes 2019 will be the year that plant-based products 

become mainstream in the food industry. 

In the UK, Pret A Manger is planning to buy its rival Eat and convert the 

chain’s 94 sandwich stores into vegetarian outlets. Pret A Manger already 

operates 4 Veggie Pret outlets in its portfolio of 400 stores. It plans to 

expand the operation because of high demand for plant-based meals. 

Fast-food operators are also investing in meatless products. McDonald’s 

recently launched the Big Vegan TS, a vegan burger, in the German 

market. The fast-food chain has already been selling its McVegan burger in Nordic countries. Burger 

King has launched a meatless Whopper in the US market. Chick-fil-A, another fast-food operator, is also exploring 

vegan options, whilst Taco Bell has introduced vegan tacos at selected London outlets this month. 

Nestlé, the world’s largest food company, has recently launched its Garden Gourmet Incredible Burger in Europe. Made 

from soya and wheat protein, it uses vegetable extracts to give the burger a meaty texture. It is planning to launch the 

meatless burger under the Sweet Earth brand in the US later this year. America’s largest meat company Tyson Foods is 

also preparing to launch its first meat-free product. 

Plant-based food companies, such as Beyond Meat and Impossible Foods, are also receiving investment to help them 

scale production and keep up with demand. Beyond Meat floated its shares on the Nasdaq stock exchange last week, 

whilst Impossible Foods has just raised US$300 million from its latest financing round. VBites, one of the pioneers 

of plant-based foods in the UK, is also riding the sustainable food wave. Established in 1993, the Northamptonshirebased 

company now has 140 meat-free, dairy-free and fish-free products, and exports to 24 countries. VBites recently 

announced the acquisition of its third factory in Newcastle. It has also invested in related vegan businesses, such as 

Onist and One Planet Pizza. 

Heather Mills, Founder of VBites, is active in raising the profile of plant-based foods. In her keynote at the European 

edition of the Sustainable Foods Summit (https://sustainablefoodssummit.com/europe/), she will share her personal 

journey to veganism and the company’s vision. She believes the future of sustainable foods is with plant-based 

products, and the key to future growth is higher adoption rates. She will also give insights into how VBites is gaining 

market share by grabbing ‘mindshare’ of mainstream consumers. n 

Big data says food is too sweet 

New research from the Monell Center analysed nearly 400,000 food reviews posted 

by Amazon customers to gain real-world insight into the food choices that people 

make. The findings reveal that many people find the foods in today’s marketplace 

to be too sweet. 

“This is the first study of this scale to study food choice beyond the artificial 

constraints of the laboratory,” said study lead author Danielle Reed, PhD, a 

behavioural geneticist at Monell. “Sweet was the most frequently mentioned taste 

quality and the reviewers definitively told us that human food is over-sweetened.” 

The study used data posted on an open-source data science site to examine 393,568 unique 

food reviews of 67,553 products posted by 256,043 Amazon customers over a 10-year period. Using a sophisticated 

statistical modelling program to identify words related to taste, texture, odour, spiciness, cost, health, and customer 

service, the scientists computed the number of reviews that mentioned each of these categories. 

“Reading and synthesizing almost 400,000 reviews would essentially be impossible for a human team, but recent 

developments in machine learning gave us the ability to understand both which words are present and also their 

underlying semantic meaning,” said study coauthor Joel Mainland, PhD, an olfactory neurobiologist at Monell. 

The focus on product over-sweetness was striking, as almost one percent of product reviews, regardless of food type, 

used the phrase ‘too sweet’. When looking at reviews that referred to sweet taste, the researchers found that oversweetness 

was mentioned 25 times more than under-sweetness. 

The findings, published online in advance of print in Physiology & Behaviour, indicated that over 30% of the Amazon 

food product reviews mentioned ‘taste’ making it the most frequently-used word. n 


industry news 

9 

The rise of ethical food and drink claims 

Ethical claims on food labels are big business, accounting 

for more consumer spending than claims related to health 

and wellness, according to Euromonitor International. 

Covering every aspect of food production from packaging 

and organic production to animal welfare and workers’ 

rights, which are most important to consumers? 

The prevalence of ethical claims related to animals, 

people or the environment on new food and drink 

products grew 47% from 2013 to 2017, according to 

Innova Market Insights, and animal-friendly claims are 

among those leading the way. The market researcher 

says the number of new products making a vegan claim 

increased by 45% a year from 2013 to 2017, driven by 

flexitarian consumers concerned about healthy eating, 

animal welfare and the impact of animal agriculture on the 

environment. 

What is more, 

conscious consumers 

are willing to spend 

more on products that 

are produced in a 

more ethical manner. 

However, animal 

welfare claims only 

tell part of the 

story, as consumers 

have begun to expect that all products have 

high welfare standards, and increasingly are turning 

toward plant-based foods as a way to bypass the issue 

altogether. 

Plastic waste has also become a major issue for western 

consumers in recent years, making recycled, recyclable, 

compostable or biodegradable packaging a priority for 

many shoppers. Euromonitor International highlighted 

the push for a plastic-free world among its top consumer 

trends for 2019. 

However, there is a long way to go, as it estimates that 

63% of all CPG packaging is made from plastic, often 

chosen for its durability and ability to keep food safe and 

fresh. Recycling rates are often low, and much of the 

plastic packaging that is recycled was – until recently – 

shipped to China for processing. After China decided to 

end this trade in 2018, many western countries have been 

prompted to look again at their recycling policies. 

Meanwhile, Euromonitor has found that the proportion of 

people who are willing to pay more for eco-friendly food 

has risen over the past two years, as has the proportion 

of those who feel that recyclable packaging influences 

which beverage they choose. 

Although plastic waste and animal welfare are hot-button 

areas of concern, organic is still a claim that a lot of 

consumers trust. n 

IFBA members commit to eliminate 

iTFA from global food supply by 

2023 

Members of the International Food and Beverage 

Alliance (IFBA) have adopted an improved worldwide 

proposal to eliminate industrially-produced trans fats 

(iTFAs) from their products by 2023. 

The decision taken by 12 of the largest global 

food and beverage companies comes following a 

constructive discussion hosted by World Health 

Organization (WHO) director general Dr Tedros 

Adhanom Ghebreyesus on 2 May. 

During the meeting, Ghebreyesus met with IFBA 

representatives, including CEOs from the 12 

companies to discuss measures to eliminate industrial 

trans fats and reduce salt, sugar and saturated fats 

in processed foods. 

“Eliminating industrially-produced trans fat is one of 

the simplest and most effective ways to save lives 

and create a healthier food supply.” 

The meeting emphasised the need for regulatory 

action on labelling, as well as calling on the industry 

to fully adhere to the WHO code of marketing for 

breast milk substitutes. 

Ghebreyesus said: “The commitment made by IFBA 

is in line with WHO’s target to eliminate industrial 

trans fat from the global food supply by 2023. 

“WHO will be monitoring the next steps to be taken 

by companies to help ensure the commitment is 

realised. 

“Eliminating industrially-produced trans fat is one of 

the simplest and most effective ways to save lives 

and create a healthier food supply.” 

According to WHO, the consumption of trans fat is 

leading to more than 500,000 deaths globally each 

year due to coronary heart disease. 

IFBA members noted that the iTFA content in their 

products will not exceed 2g per 100g fat/oil globally 

by 2023. 

The decision is said to be in line with WHO’s 

objective and recommendations of its REPLACE 

action package, which 

was developed and 

launched last year. 

Additionally, WHO 

urged non-IFBA 

members to commit 

to the elimination of 

industrial trans fat 

from the global food 

supply. n 

issue two 2019 www.foodmagazine.eu.com


UK food and drink calls on governments to back plan for future success 

A collective of more than 30 organisations from across the UK’s food and drink supply chain have published A Recipe 

for Growth, Prosperity and Sustainability: the UK Food and Drink Industry’s Plan for Success, a call-to-action for 

governments to support and champion the UK’s largest industry. 

The publication sets out a clear vision for how for policymakers across Whitehall and the devolved nations can support 

the industry, which contributes £121bn to the economy, and ensure the UK food chain is the most dynamic and 

competitive in the world. 

It is hoped that the publication will provide ‘food-for-thought’, as the UK Government begins drawing up plans for an 

holistic National Food Strategy, with a focus on post-Brexit food policy. 

The Plan for Success is broken down into policy areas based around topics including: 

n Future regulation and trade policy 

n Tackling obesity 

n Developing skills and talent 

n Investing in exports and innovation 

n Environmental sustainability. 

It provides suggestions on how governments across the UK can work 

with the industry to support evidence-based interventions to address 

unprecedented threats such as climate change and the obesity challenge. 

The publication also includes proposals that would unlock the growth 

and productivity potential of an sector which provides the nation with an 

unparalleled choice of safe, affordable, and nutritious food and drink at 

all price points. 

It is hoped that the suggestions will encourage governments to ensure the 

future success of the food and drink supply chain, which touches every constituency in the UK, safeguarding it 

against uncertainty in the period following the UK’s exit from the EU. 

FDF Chief Executive Ian Wright CBE said: “Ahead of the upcoming National Food Strategy, the UK Food and Drink 

Industry’s Plan for Success demonstrates that our industry is ready and willing to deliver economic growth, healthier 

consumption, environmental benefits, and higher skilled jobs that will benefit every community. Now we need 

governments across the UK to work with us in partnership to deliver a thriving UK food and drink industry. 

“The calamitous struggle of Brexit must end – whoever the Prime Minister. Then we must look to the future and how to 

deliver success for the UK’s largest manufacturing sector, the four million people who work in food and drink and this 

Industry which is at the heart of our national life.” n 

foodeurope 



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industry news 

11 

Mintel looks back on 2018 

In advance of Mintel’s 2019 Flavour Trends, analysts Melanie Zanoza Bartelme and Amanda Topper recap where they’ve 

seen and tasted Mintel’s 2018 Flavour Trends over the past year. 

Modern Mediterranean 

Consumers are becoming increasingly familiar with the flavours and ingredients that star in Middle 

Eastern dishes. 

While Middle Eastern flavours remain more prevalent on menus than in retail, some brands have been introducing 

products that make it easy for consumers to explore this cuisine. For example, Wild Garden offers a range of easyto-use 

Middle Eastern condiments and cooking sauces, including single-use marinades with spices like sumac and 

cardamom. These products give consumers a taste of the Mediterranean without asking them to invest in an entire 

pantry’s worth of ingredients and make the cuisine very approachable to sample. 

Not too sweet 

When it comes to desserts, savoury is the new sweet. 

Restaurants are lightening up desserts and adding a less sweet spin on the classics. At Chicago’s Aba, frozen yoghurt 

is made with a thick Greek yoghurt base and finished with a generous drizzle of olive oil and sea salt. 

Functional colourful 

Functional ingredients not only add a healthy aspect to foods and beverages, they also add a burst of 

flavour and colour. 

Chicago mini-chain Fairgrounds Coffee & Tea offers a Power Flower 

Milk Tea, a hybrid matcha and butterfly pea flower iced beverage. 

The layered drink features vibrant blue and green colors perfect 

for social media sharing. Jasmine butterfly pea flower tea has also 

appeared in retail RTDs such as Harney & Sons’ Butterfly Flower 

Lemonade. 

International spice blends & condiments 

Spice blends and condiments offer an easy way to introduce 

consumers to new international cuisines in an approachable way. 

International spreads and spice blends are being used widely in 

cuisine-specific restaurants, such as s’hug (also spelled as zhug,) 

which can be found on the menu at Middle Eastern fast casual 

Roti. Others are being featured by more US restaurants, such as 

strained yoghurt labneh on the menu at the California-inspired 

Pacific Standard Time in Chicago. 

At retail, international spreads and blends are still emerging in the US, but one brand stands out. Toom, which 

exhibited at Expo West, has made the Lebanese garlic spread, toum, approachable for US consumers, dubbing it ‘garlic 

dip’ and offered in familiar flavours like pesto and Buffalo. 

‘Meaty’ flavours 

Seasonings and preparation methods are being leveraged to boost vegetarian and pescatarian fare. 

San Francisco’s famed State Bird Provisions’ mochi is made from squash topped with shaved black truffle, Brussels 

sprouts and maitake mushrooms. The mushrooms provide a meaty flavour, heightened by a rich butter sauce and 

pungent black truffles. Adding meaty flavours is not limited to vegetarian dishes: Chicago’s seafood-centric Portsmith 

offers pastrami made from swordfish, accompanied by pumpernickel rye toast, pickled mustard seeds, and sauerkraut. 

Kokumi 

Translated from Japanese as ‘delicious’, kokumi provides a sense of balance and harmony in foods. 

Koji and shio koji are emerging on US menus as an ingredient in seafood and meat dishes, especially within the fine 

dining segment. New York’s Narcissa features a koji-rubbed steak with stewed cherry tomatoes, spicy radishes, and 

bagna cauda, while Chicago’s London House offers grilled oysters with creamed kale, spirulina bread crumbs, and koji. 

At retail, koji has appeared mainly in Asian products, such as the fermented rice drink called amazake. This creamy, 

dairy-free beverage is traditional in Japan, but Marukome highlighted the drink for an American audience at Expo West. 

uConsumers’ interest in plant-based milk alternatives and gut health may give this beverage appeal. n 



Europe’s most comprehensive platform for natural solutions and organic 

ingredients now bigger than ever 

This year’s Food ingredients Europe & Natural 

ingredients, Europe’s leading trade show for 

food and beverage ingredients, will reflect the 

‘green’ consumer trend even stronger than 

before. As more and more companies focus on 

natural ingredients and organic provenance, 

exhibition organiser Informa Markets has more 

than doubled the size of the event’s Organic 

Pavilion. In addition, the natural ingredients 

zone has grown by more than 50%. Fi Europe 

& Ni 2019 will take place from 3–6 December 

in Paris. 

Currently, around 100 companies from all 

over the world have secured their spot 

for Fi Europe & Ni natural ingredients 

zone – including the agar specialist 

Setexam (Morocco), natural vanilla 

expert Eurovanille (France), the flavour house 

Enrico Giotti (Italy) and plant ingredients manufacturer Peruvian Nature 

(Peru). Trade visitors looking for natural alternatives will find what they are looking for both in this 

specialised area – and beyond. 

The Organic Pavilion, with over 50 exhibitors already confirmed such as oleoresins and extracts producer Jean 

Gazignaire (France), import/export trader DO-IT (Netherlands) and natural fibre specialist Interfiber (Poland), offers 

an excellent overview of the immense diversity of organic quality alternatives that now exist. 

In addition, Fi Europe & Ni will provide an extensive range of information and education opportunities on a variety 

of natural and organic topics. For instance, within the free-to-access Organic Spotlight trade visitors can gain 

insights into the latest trends in the organic sector, as well as regulatory issues and market analyses. The ‘Plantbased 

Experience’ will focus on plant alternatives in particular: together with NGO ProVeg International, an 

extensive programme featuring live cooking events, lectures and innovation tours has been created. Meanwhile, the 

Fi Conference will focus on innovative concepts for clean labels, amongst other key areas. 

The ‘green consumer’ as an engine for the market 

In 2019, the “green consumer” has already influenced two categories of Innova Market Insights’ top ten trends: while 

the ‘The Plant Kingdom’ charts the increasing market for plant alternatives, ‘The Green Appeal’ outlines current 

consumer demand for sustainability – stretching from responsible sourcing via upcycling ingredients and strategies 

against food waste to eco-friendly packaging solutions. 

Although the claim ‘natural’ has no exact definition – contrary to the term ‘organic’ – all major analysts agree that 

there is growing market for natural alternatives. Besides products that are free from artificial additives, colourants and 

flavours, and minimally processed foods and drinks, this also includes GMO-free solutions. According to the Mintel 

Global New Products Database, natural product claims appeared on 29% of global food and drink launches between 

September 2016 and September 2017. 

Julien Bonvallet, Brand Director of Fi Europe & Ni comments: “When the first exhibitors ventured into the arena of 

natural alternatives – at that time primarily in the field of colours and flavours – we knew straightaway that this was a 

major trend and created dedicated specialised zones and content hubs to showcase the latest developments. In 2007, 

we officially added an integrated natural ingredients exhibition to our show: since then, Fi Europe has added the Ni to 

its name. Now, we can justifiably say that for almost any challenge they face, visitors to Paris will be able to choose 

between a standard and a natural solution.” n 


industry news 

13 

Fraunhofer IVV participating in the EU 

project ‘Circular Plastics Network for 

Training’ 

The intersector and multidisciplinary research project 

‘Circular Plastics Networkfor Training’ (C-PlaNeT) 

was approved in May 2019 within the framework 

of the H2020-MSCA-ITN-2019 Calls for European 

Joint Doctorates, with funding of almost €4m. In 

total, 15 doctoral students (in the area of chemistry, 

process engineering, sociology, and economics) from 

8 European universities along with 23 non-university 

partners (including Plastics Europe, Ellen MacArthur 

Foundation, DOW, Adidas) will take on the challenge of 

considering the complex topic of the circular economy 

of plastics from a holistic point of view. The Fraunhofer 

IVV is participating in the project in collaboration with 

the Chair of Flavor and Smell Research at the Friedrich- 

Alexander-Universität Erlangen-Nürnberg and the 

Fraunhofer Institute for Integrated Circuits IIS. 

The project will begin at the start of 2020 

“The analytical measurement and removal of 

contaminants is the major challenge of recycling,” 

according to Prof. Andrea Büttner, Deputy Institute 

Director and Head of the Sensory Analytics department 

at the Fraunhofer IVV. Prof. Büttner also occupies the 

Chair of Flavor and Smell Research at the Friedrich- 

Alexander-Universität Erlangen- Nürnberg in the 

Department of Chemistry and Pharmacy. Miriam 

Strangl is currently studying for her doctorate there 

and is involved with the characterisation of odours and 

contaminants in recycled materials. “Our work goes 

far beyond the development of new processes and the 

removal of odorants. Odour is often an indicator of 

other undesired substances in the recycled material,” 

says Strangl who was highly involved in the conception 

of the C-PlaNeT project. Prof. Büttner goes on to 

explain “the focus in recycling must not solely be on 

recovering valuable materials but must increasingly 

be on removing contaminants. Our task is also to 

identify hitherto undetected substances. Only then 

can we design recycling processes for their removal. 

I am endeavouring to advance knowledge in this area 

in close cooperation with research organisations and 

involving various disciplines and to also train young 

talent for the required 

interdisciplinary team collaboration.” “The modern 

world we live in is complex and so are the products 

we use and the waste we produce. Knowledge about 

molecules and materials is a must to enable us to 

guarantee the manufacture of high-quality recyclates. 

It will allow the optimisation of the decontamination 

efficiency of the various process steps.” n 

2019 Sustainable Food Award Winners 

The winners of the 2019 Sustainable Food Awards 

were announced at a dedicated awards reception in 

Amsterdam this month. 

Organised by Ecovia Intelligence, the awards give 

recognition to operators who are helping build a 

sustainable food industry. 

The winners and runner-ups for each of the five award 

categories are: 

New sustainable 

product 

The winner is IBIS 

Rice (Cambodia) for 

its organic, wildlifefriendly 

jasmine rice. 

The rice is made by 

1,000 Cambodian rice 

farmers, protecting 

500,000 hectares of 

forest and wetlands, 

and conserving over 

50 animal species. 

The runner-up is Fairtrade Original 

(The Netherlands) with its fairtrade canned jack fruit. 

Marketed as a meat alternative, the first ethical canned 

jackfruit was launched in the Dutch market earlier this 

year. Other finalists were BEE & YOU Propolis (Turkey) 

and Naturli’ Foods Chick Free (Denmark). 

Sustainable packaging 

VegWare (UK) is the winner with its Bon Appetit 

foodservice bowls. The foodservice bowls are made 

from plant-based materials and are compostable. 

VPZ Verpackungszentrum (Austria) is runner-up with its 

cellulose-based net packaging. Made from FSC-certified 

beechwood, the compostable netting is used to package 

organic fruits & vegetables. EcoTensil (USA) was the 

other finalist. 

Sustainable ingredient 

Barilla (Italy) received the top award for its Mulino 

Bianco Soft wheat flour. The soft wheat is produced 

according to sustainable agriculture, and used in the 

Mulino Bianco Buongrano biscuit. 

DianaFood (France) is the runner-up with carrot 

juice powder, which has low environmental footprint 

and social impacts. DuPont Biosciences (USA) was 

the other finalist with with HOLDBAC ® YM VG and 

DANISCO ® VG Cultures. 

Sustainability pioneer 

Alara Wholefoods (UK) is the winner. The organic 

breakfast cereal company has pioneered many 

initiatives, including zero-waste and carbon–neutral 

facilities, as well as adopting compostable packaging.n 


14 ingredients 

Surprising combinations: The science of 

flavour pairing 

Have you heard of food pairing? Or, to put it another way, do you marvel at the menus of the hip 

and experimental restaurants in your neighbourhood and then decide you’ll dare to try something 

different for once? You’ll inquisitively let chocolate with warming notes of chilli melt on your 

tongue or try chicken on a bed of roses. With surprise, you notice how well the meat harmonises 

with the floral, fruity flavour. Or you find yourself wondering how well green tomatoes would 

work well with sweet, aromatic vanilla. The fact of the matter is that flavours that at first seem 

complete opposites actually complement each other perfectly and even enhance their typical 

taste. 

Food pairing is on everyone’s 

lips 

With their surprising and popular 

scent and taste combinations, 

unexpected food pairings have 

been THE trend in gastronomy for 

a few years now. The approach 

is based on the assumption that 

the more flavour components two 

products share, the better they 

taste together. In other words, 

if two ingredients contain one 

and the same substance, they 

are all the more compatible. This 

means giving tit for tat, in terms 

of flavour at least. The charm of 

food pairing lies in the ingredients 

that, though completely different 

and seemingly strange at first, 

occasionally have complementary 

molecules – take dark chocolate 

and chilli, for example. 

If these combinations taste 

especially good, then the chef has 

matched them successfully. But 

why do we prefer some tastes 

over others? And what exactly 

happens when we taste food? 

On the scent of good taste 

Prof. Dr. Thomas A. Vilgis, project 

leader at the Max Planck Institute 

for Polymer Research and 

professor of theoretical physics 

at the University of Mainz, is 

working on these questions. He 

has founded a working group for 

‘soft matter food physics,’ which 

studies the physical aspects of 

food, including ingredients and 

their preparation. 

Specifically, he analyses food 

and how its flavours develop. 

He and his colleagues are 

particularly interested in how 

individual ingredients behave in 

the mouth because they each 

release their flavour in very 

different ways. Some substances 

reach receptors first and are 

the primary flavour. Others tend 

to stay in the background. For 

example, when we eat chocolate, 

the sugar and how we perceive it 

plays an important role, as does 

how the cocoa butter melts in 

the mouth. Certain water-soluble 

flavour compounds and volatile 

fragrance compounds pair up. 

Saliva releases scent-producing 


ingredients 

15 

molecules and influences how we 

perceive the chocolate’s texture 

as it transitions from hard to soft. 

With this research, Prof. Vilgis 

established a scientific foundation 

for molecular gastronomy – and 

much more. We would all like to 

enjoy the food we’ve eaten in 

a restaurant in the comfort of 

our own homes. So Prof. Vilgis 

collected his knowledge in a book 

titled ‘Aroma – Die Kunst des 

Würzens’ (Flavour – The Art of 

Seasoning) (Vierich/Vilgis). So 

even at home, food ingredients 

that at first seem to be opposites 

can be combined appetizingly. 

The perfect flavour pair 

Prof. Vilgis is in good company 

on the search for good taste 

and its source. Since 1874, the 

Holzminden-based company 

Symrise AG has been researching 

flavourful food ingredients. The 

two have teamed up to work on 

a joint project with the aim of 

combining and adding to their 

expertise. They want make their 

scientific knowledge available 

to consumers so they can enjoy 

successful flavour combinations 

at home. 

Specifically, they are studying 

how the culinary arts can make 

use of the scientific findings from 

polymer research, because the 

interaction of physics and cuisine 

creates the foundation for applied 

food science and thus product 

development at Symrise. The 

food technicians of the global 

group examine recipes from all 

over the world for harmonies and 

contrasts that make their natural 

ingredients taste particularly 

good. They thoroughly select their 

ingredients, prepare the individual 

steps for the meals and use the 

same tools as consumers would in 

their own kitchens. 

Prof. Vilgis and Dr. Gerhard 

Krammer, head of flavour 

research and development at 

Symrise, work hand in hand. 

Prof. Vilgis researches molecular 

food physics and Dr. Krammer 

applies the findings in food 

manufacturing. Molecular 

gastronomy often uses these 

exact findings as well. Symrise 

offers its customers, namely food 

and beverage manufacturers, 

especially tasty combinations that 

these companies then introduce 

to markets from Asia to South 

America. 

The next chapter 

The science of ‘good taste’ can 

do even more, and it extends 

beyond research at institutes and 

universities and its use in the 

flavour industry. Until recently, 

the most important question was 

which combinations of ingredients 

had harmonising flavours. In 

their joint project, Prof. Vilgis 

and Dr. Krammer are looking 

additionally at which preparation 

methods produce the best 

flavour combinations. To do so, 

they consider how the physical 

properties of the ingredients 

change depending on the 

preparation method in addition 

to taste. So, for example, the 

question is whether fresh, green 

notes harmonise with fruity, juicy 

notes and if these ingredients 

should be roasted, grilled or 

smoked. It is also important 

that taste largely depends on 

smell, how the scent of a dish is 

perceived. Ultimately, good taste 

is a result of the harmonious 

combination of aromas. In 

cooking, you can create a specific 

taste by deliberately combining 

aromas, just like with a perfume. 

The combination of flavouring 

substances can thus have a huge 

impact on taste. 

Group character/work 

Prof. Vilgis distinguishes between 

specific flavour groups that 

have characteristic flavouring 

substances. Symrise AG uses 

this knowledge to create the 

ideal flavour combinations for 

its products. The application 

specialists at Symrise therefore 

know exactly which flavours 

appeal to the sense of smell and 

taste particularly savoury. They 

know which taste components 



are heat-resistant and which 

ones change when heat is added 

during the cooking process. For a 

typical meaty flavour, the Maillard 

reaction is necessary through 

pan-frying or heating something 

in the oven. 

Based on this information, 

Symrise works with raw materials 

that emphasize complementary 

ingredients particularly well 

and create a satisfying taste 

experience. The company also 

considers how the molecular 

structure can change the scent 

and thus the taste of the food. 

A culinary delight 

The teamwork of Prof. Vilgis 

and Symrise AG is integrating 

science and practice to create 

a culinary delight. They skillfully 

infuse scientific findings into 

flavour combinations so that 

consumers can best enjoy soups, 

cold beverages or gums. Symrise 

uses ingredients and preparation 

methods that consumers cooking 

at home would also use. At the 

headquarters in Holzminden, 

there are facilities for processing 

flavours that resemble large 

pressure cookers and produce a 

similar flavour profile. They can 

also vary the concentration of the 

product and positively influence 

the intensity of the taste. 

Symrise uses state-of-the-art 

measuring techniques to reach 

the consumer’s preferred taste. 

The flavour analysis in the lab 

supplements this with sensory 

panels. The panelists are specially 

trained and can detect and 

describe subtle differences in 

flavour. Symrise uses the results 

of the combined analysis to 

develop flavouring substances. 

This is especially interesting 

given the rising demand for 

alternatives to animal protein 

sources, like soy, pea or oat 

proteins. These often have an 

unpleasant aftertaste or an offputting 

texture or consistency. 

Symrise uses its findings to 

develop flavours for plant-based 

protein products. Thanks to 

its comprehensive application 

expertise, the company can offer 

solutions that tailor the taste of 

plant-based protein to consumer 

preferences. These include 

friction in the mouth, fracture 

properties when chewing and the 

taste and scent released from 

this. Symrise has an eye on these 

parameters and is working on 

creating a pleasant mouthfeel and 

a convincing taste for modern 

meatless products. Knowledge of 

the effects of molecular structure 

on scent and taste is also applied 

here. Thanks to this expertise, 

Symrise is likewise introducing 

flavour into reduced-salt dishes. 

“Our first priority is the overall 

functionality of the ingredients to 

produce a flavourful end product. 

So, it’s flavour PLUS,” explains 

Dr. Krammer. 

Food pairing 2.0 – A summary 

Through their work, Symrise and 

Prof. Vilgis have enriched classic 

food pairing with a decisive 

component. They are looking 

at the combination of similar 

foods and the general ‘molecular 

interaction’ of ingredients 

and their physical properties. 

Spice harmonizes with sweet, 

savoury with juicy – roasted, 

sautéed or even cooled. Just 

as painters skillfully mix the 

colours of their paintings and 

complete the picture with an 

accent colour at the exact right 

spot, Symrise creates exciting 

solutions for the food industry 

with flavour compositions and 

the interactions between them 

enriched with the knowledge of 

our perception of taste in the 

mouth. So, how would you like a 

steaming coffee garnished with 

frappéed lovage, as the intense 

temperature contrast encourages 

the caramellike curry fragrance of 

the herb to nestle into the roasted 

coffee notes? Or a cappuccino 

parfait with toasted cilantro, with 

floral tones that complement 

the frothily intensified creamy 

sensation? n 

Symrise AG 

www.symrise.com 


ingredients 

17 

Healthy gut and bugs of the future 

– A European outlook 

Probiotics can be defined as the live microorganisms which, when administered in adequate 

amounts, confer a health benefit on the host. Europe is one of the major supply and demand 

markets for probiotics. The ongoing health and wellness trend is driving the use of probiotic 

cultures as health ingredients in foods for humans and animals, particularly in the countries of 

Western Europe. 

Probiotic Culture Supply 

Market – Europe (2018) 

Source: Giract 

Global probiotics is dominated 

by three microorganism species 

– Lactobacilli, Bifidobacteria 

and Bacilli. Other prominent 

species available in the global 

market include Saccharomyces, 

Streptomyces, Enterococci, 

Lactococci. These probiotic 

cultures have been discovered, 

characterized and isolated 

from various sources during 

processing of different products. 

While isolation of cultures has 

traditionally been from dairy 

processing, new sources such as 

body/skin, infant faeces, fruit, 

vegetables and even soil are 

gaining significance. 

Europe is the largest global 

supplier of probiotic cultures. 

Total probiotic culture production 

in Europe is under 1kt, the 

majority of which is Lactobacilli 

(58%) and Bifidobacteria (36%). 

The key probiotic producer in 

Europe is Chr. Hansen, distantly 

followed by companies such as 

Lesaffre, Lallemand, AB Biotics, 

BioGaia, BioCodex, and Bifodan 

Captive players in the dairy 

segment include Danone, Nestlé, 

and Yakult; those in supplements 

and other sectors include ADM, 

AB Biotics, BioGaia and Probi. 

Prices of probiotic cultures range 

from EUR 350-530-600kg, 

according to the species, cell 

density (CFU/g) or number 

of viable cells, proven health 

benefits and stability and efficacy 

in the end use application. 

Probiotic culture supply market 

– Europe (2018) 

Almost all suppliers in Europe 

sell their cultures to supplement 

producers which indicates the 

growth of this category in Europe 

driven by the health and wellness 

trend. Certain players serve both 

domestic and export markets 

(eg. Chr. Hansen, AB Biotics, 

Lesaffre). Europe’s main export 

destinations for probiotic cultures 

are USA, Canada, Australia and 

China. The cultures are mostly 

traded as freeze-dried powders, 

but are also supplied as bulk 

powders, capsules, stick packs, 

chewable tablets and liquid 

(juices). 

Dairy has been and remains the 

largest end use segment for 

probiotic cultures, particularly for 

Lactobacilli and Bifidobacteria. 

This can be attributed to the 

strong scientific evidence and 

clinical studies accumulated over 

the past two to three decades. 

These dominant cultures are 

used across the board in relevant 

end-use sectors, whereas the 

minor strains have more focussed 



Key producers of probiotic cultures in Europe 

Source: Giract, from industry players 

applications, indicated in the chart 

opposite. 

Dietary supplements is the 

most exploited area for probiotic 

cultures with extensive claims 

and stated benefits such as 

enhancing gut/digestive and 

immune systems, improving skin, 

oral, mental, dental respiratory, 

and cardiovascular health, and 

as an aid in sports nutrition. Gut 

health probiotics have had a long 

presence in the market, and great 

consumer recall. 

The probiotic market in Europe 

has evolved since its beginnings 

at the start of the 20th century 

through lactic acid bacteriabased 

fermented dairy products 

– Lactobacilline, a fermented 

milk product with Streptococcus 

thermophilus and Lactobacillus 

delbruekii was marketed by Le 

Fermente, to probiotic yoghurts 

which have been produced in 

Spain since 1919, to probioticbased 

food and dietary 

supplements manufactured 

in Europe in the 1980s. This 

evolution has paved the way 

for innovation and new product 

launches 

Until the regulations on nutritional 

and health claims came in to 

effect in 2007, the probiotic 

market, mainly in dairy, was 

flourishing in Europe with freedom 

in labelling various health claims 

pertaining to digestive and 

immune system. Regulation 

EC 1924/2006 prohibited the 

marketing of probiotic products 

with health claims, thus impeding 

the growth of this segment 

further and sales have continued 

to decline since then. As a result 

of this legislation, an estimated 

EUR 1 billion has been lost in 

the probiotic business in the last 

five years. Continuous initiatives 

from probiotic culture suppliers to 

educate consumers and sustain 

consumer interest in probiotics for 

digestive and immune health are 

helping to stabilise the probiotic 

market in Europe. 

Legislation 

In Europe, foods/supplements 

with probiotics are defined 

as ‘foods that contain, in a 

sufficiently high number, live and 

viable probiotic microorganisms, 

able to reach the intestine, grow 

and exert a balancing action 

on the intestinal microflora 

through direct colonisation. 

These foods are hence able 

to promote and improve the 

organism’s physiological balance 

functions through a number of 

effects additional to the normal 

nutritional activities’. 

The term ‘probiotic’ is considered 

a health claim and there are 

no approved health claims for 

probiotics. Probiotics and food 

supplements are regulated in 

the EU under the Food Products 

Directive and Regulation 

(regulation 178/2002/EC; 

directive 2000/13/EU). Nutrition 

and Health Claims Regulation 

(NHCR, EC 1924/2006) 

implementation created 

uncertainty in using the term 

‘probiotic’ in the European Union 

market. According to this nutrition 

and health claim, in force since 

2007, ‘probiotic’ is considered an 

implied health claim and needs 


ingredients 

19 

Regulatory body for health claim legislation in European countries chart 

Source: Giract, based on EFSA and various regulatory bodies 

specific authorisation from the 

regulatory body to make health 

claims. 

In December 2012, the European 

Food Safety Authority (EFSA) 

banned probiotic-related health 

claims in food labels. 

Currently, the approval rate 

of EFSA for health claims is 

miniscule and applications for 

health claims on probiotics must 

be submitted to evaluation by 

EFSA with scientific evidences. 

Any relevant terms implying 

probiotic activity are not 

permitted on food labels. ‘Live’ 

and ‘active’ terms are used to 

describe bacteria and may imply 

probiotic function, so these terms 

are also not permitted. 

According to the food law, 

microorganism/culture (or 

bacteria or yeast) name must 

be represented in the list of 

ingredients. In the case of food 

supplements, the microorganism 

name must be accompanied by 

the number of live cells (colony 

forming units, CFU) per gram. 

Certain European countries, 

such as Italy, Denmark, Czech 

Republic and The Netherlands, 

have the authority to use the 

term ‘probiotic’ on the label. The 

Italian Ministry of Health governs 

the regulation of probiotics 

in Italy and, in March 2018, 

provided guidelines on probiotics 

which address the efficacy and 

traditional use of probiotics, 

rather than health indications 

A product, to be considered as 

probiotic in EU28, it must meet 

the following requirements: 

• Traditionally used to improve 

human intestinal microflora 

(microbiota) 

• Be considered safe for human 

use (according to FAO/WHO, 

QPS by EFSA) 

• Prove that it is not carrying 

acquired and/or transmissible 

antibiotic resistance 

• Live and viable at intestinal 

level and in adequate 

quantities to colonise in the 

intestine. 

Microorganism must be identified 

(phenotypic, genotypic) and 

classified at strain level to ensure 

safety and probiotic efficacy. A 

new microbial strain, even if it 

belongs to a strain already known 

and used, must undergo new 

efficacy and safety tests. 

Microorganism species that are 

known and considered safe for 

human consumption are listed 

under Qualified Presumption of 

Safety (QPS) list. QPS status 

is a must and useful to carry 

out scientific evaluation and to 

introduce/apply new probiotic 

microorganisms in the market. 

Use of probiotics in infant and 

follow-on formulae is regulated 

by Article 5 of Directive 



2006/141 EC. This directive 

states that other ingredients (in 

addition to the ones disclosed 

in the same law) may be added 

to infant formula if their safety 

and suitability for infants can 

be proven based on scientific 

evidence. 

In addition, regulation (EC) No. 

1333/2008 allows the use of 

lactic acid bacteria that are nonpathogenic 

in the manufacture 

of acidified milks. However, 

EFSA neither finds any adverse 

effects nor health benefits in 

using active cultures in infant 

nutrition. Directive 2006/141/ 

EC (amending 1999 Directive) 

allowed the use of health and 

nutritional claims in infant 

nutrition. However, regulation 

(EC) No. 609/2013 and its 

supplementary regulation (EU) 

No. 2016/127 prohibited the 

nutritional and health claims 

in infant nutrition to prevent 

aggressive marketing and protect 

breastfeeding. As of now, there 

are no approved health claims 

relating to probiotics. 

Drivers of probiotic cultures 

market 

The European probiotic culture 

market is driven by the growing 

demand for probiotic and/or 

fermented foods of domestic 

origin. A noteworthy increase 

in the interest of European 

consumers in probiotic food 

products and their relevant health 

benefits has driven the market in 

the last five years. Consumers 

are increasingly consulting 

product composition labels, and 

in the case of probiotics, even 

appreciate being informed of the 

name of the strain in the label. 

This positive attitude is recorded 

across food, dietary supplements 

and pharmaceuticals containing 

probiotics, leading to expansion 

in the industry. The probiotic 

market is growing beyond the 

‘traditional’ categories of dairy 

or supplements into non-food 

applications such as cosmetics 

(skin care) and dental care. 

Challenges 

• Increasing product innovations 

and research in other regions 

of the world have reduced 

the dependence on Europe 

for probiotic food supply, and 

consequently, exports of 

probiotic foods from Europe, 

notably to developing markets 

(Asia, Africa). 

• The strict European regulatory 

scenario has complicated the 

marketing of probiotic foods for 

the culture manufacturers and 

end-users. Health claims have 

always been a driving factor 

that increased the consumption 

of probiotics, but since such 

claims were banned, the 

industry has chosen, even been 

constrained, to educate and 

create awareness on probiotics 

through online portals and 

forums, a slow process. 

• Scientific research and clinical 

trials (minimum two clinical 

studies in target population) 

are required to submit for the 

EFSA approval. This needs 

huge investment in R&D and 

time, ranging from a few 

months to years. 

• Food labels can contain words 

such as bio, live, active and 

natural cultures to highlight 

the presence of probiotics in 

the food products. Regulation 

and restrictions in labelling in 

the use of the term ‘probiotic’ 

varies within the European 

Union and this negatively 

impacts trade. 

• In view of the EFSA ruling 

restricting use of unapproved 

claims and health benefits 

in product labelling, it has 

become difficult for culture 

producers to convince 

manufacturers to use new 

strains across a variety of 

applications. 

Current scenario in probiotic 

cultures market 

Even though Europe seems 

to revolutionise the probiotics 

market with newer strains 

and product innovations 

with sustained R&D efforts, 

Lactobacillus and Bifidobacteria 

still account for a dominant 

90% share. This trend is mainly 

attributed to consumer familiarity 

and preference towards 

consumption of yogurts and 

fermented milk in Europe. 

Bacilli and saccharomyces 

have emerged as the preferred 

cultures in functional beverages 

and supplements, respectively. 

Potential for streptococcus 

has grown exponentially in 

supplements due to its synbiotic 

properties with other probiotic 

strains. Enterococci are 

prominently seen in supplements 

intended for pets, rather than 

humans, but such products are 

still few and far between. 

Future trends for probiotics 

Probiotic cultures are often 

formulated with fibres, especially 

those that are prebiotic in nature. 

The synbiotic functionality of 

soluble fibres such as inulin, 

fructo-oligosaccharides (FOS), 

galacto-oligosaccharides (GOS) 

will drive the penetration of 

probiotic cultures in functional 

foods, dietary supplements and 

diet/slimming foods. Demand 

for probiotic culture in Europe is 

expected to expand at a CAGR 

of 5% through 2023, backed 

by scientific studies on gut and 

digestive health. n 

Dhanupriya Souresh Coumar 

Assistant Project Manager 

Giract 

www.giract.com 


ingredients 

21 

DuPont: Product development and research 

working together 

DuPont has had an exciting year so far. Below are just some highlights that demonstrate their 

commitment to research and market development in line with consumer expectations. 

DuPont Nutrition & Biosciences 

launches new GRINDSTED ® 

PLANT-TEX solutions to deliver 

premium plant-based sausages, 

burger patties and cold cuts 


has announced the debut of 

naturally sourced GRINDSTED ® 

PLANT-TEX egg white 

replacement system for plantbased 

meat alternatives, suitable 

for anyone wanting to reduce 

their consumption of meat and 

able to obtain a vegan claim. 

Manufacturers see more and more 

opportunities through an increase 

in plant-based meat alternative 

offerings and innovations. With 

37% of Americans trying to eat 

more plant-based foods and 46% 

of Europeans claiming to consume 

meat alternatives at least once 

a week, the market offers 

tremendous potential at this early 

stage. 

An ever-growing change in 

consumer’s mindset toward a 

healthier and more sustainable 

lifestyle is driving purchases of 

plant-based foods high in protein 

with meat-like texture, taste and 

juiciness. 

GRINDSTED ® PLANT-TEX 

MA1201 for Burger Patties 

boosts protein content for health 

profiling and improves taste of 

final product in various aspects – 

from juiciness and umami flavour, 

yet salt-reduction, to meat-like 

texture and juice bite in delicious 

and nutritious burgers and 

meatballs. 

At the same time PLANT-TEX 

MA1301 for Cooked Sausages 

provides superior texture with 

excellent shape maintenance, 

meat-like juicy or even premium 

‘snappy’ bite of cooked sausages 

regardless of being hot or cold. 

Finally, the PLANT-TEX MA1110 

for Cold Cuts allows for vegan 

deli ham with an authentic taste 

and superior texture. 

“We are proud to push the 

boundaries for high-quality, 

plant-based solutions for meat 

alternatives. PLANT-TEX delivers 

best-in-class results for taste 

and texture. It will definitely help 

customers to meet and exceed 

end-consumer expectations for 

quality and taste,” said Elisa 

Vimercati, Regional Product 

Manager Europe, DuPont 

Nutrition & Biosciences. 

PLANT-TEX is cholesterol 

and allergen free and has no 

ingredients of animal origin. It 

increases food safety by natural 

elimination of risk of bird flu or 

Salmonella. 

“With characteristics similar 

as egg white, ease of use in 

production by adding directly 

into the mix, PLANT-TEX makes 

both formulation and production 

process easier,” said Linda 

Yvonne Friis, Global Business 

Development Manager, DuPont 

Nutrition & Biosciences. “Today 

we offer our system only in 

Europe, Middle East and Africa 

but in 2020 we are planning to 

make it available worldwide,” she 

added. 

DuPont Microbiome Venture 

announces a strategic 

partnership with BioMe Oxford 

The DuPont Microbiome Venture 

has announced a strategic 

investment and partnership with 

BioMe Oxford Ltd. BioMe Oxford 

is an early stage startup located 



in Oxford, United Kingdom, which 

is developing BioCapture ® , a 

smart, orally delivered capsule 

that can sample gut microbiota in 

both humans and animals. 

DuPont will partner with BioMe 

Oxford and the University 

of Sheffield’s Advanced 

Manufacturing Research 

Centre (AMRC) to further the 

development of BioCapture ® . This 

technology would allow unique 

insights into the impact that live 

microbes and other microbiome 

modulators have on the gut 

microbiota in various sections of 

the gastrointestinal tract. 

“We are delighted to partner 

with BioMe Oxford to develop 

the next generation of tools 

to accelerate innovation in the 

field of the microbiome. When 

ready, BioCapture ® will allow 

us to deepen our understanding 

of the impact our probiotics 

and other ingredients have on 

the microbiome in parts of the 

GI tract that are very difficult 

to access today other than 

through endoscopy procedures. 

Additionally, we will be able 

to support our customers and 

academic partners in accelerating 

insights gathered into the 

microbiome and how it can be 

modulated to improve health,” 

said DuPont Microbiome Venture 

Leader Sebastien Guery. 

With its highly skilled team and its 

partnership with the world-class 

AMRC in Sheffield, BioMe Oxford 

is developing a simple, robust 

and innovative way to sample the 

gut microbiota in both humans 

and animals that will provide new 

insights on how diets, ingredients 

and probiotics influence the gut 

microbiota. 

“The microbial community 

inhabiting our gut is known to 

vary significantly in terms of 

abundance, composition and 

function between different 

segments. Targeted and 

minimally invasive sampling 

using BioCapture ® has the 

potential to open up new areas of 

microbiome research by enabling 

routine access to previously 

unchartered territories. DuPont 

is a global leader in the nutrition 

and microbiome field, and we 

are excited to be working with 

their team of expert scientists to 

accelerate the development of 

BioCapture ® ,” said BioMe Oxford 

Co-Founder and CEO Soren 

Krogsgaard Thomsen, Ph.D. 

DuPont established the 

Microbiome Venture to accelerate 

microbiome science-based 

solution development through a 

combination of selected strategic 

partnerships with microbiome 

science leaders and internal 

investments. The Microbiome 

Venture is an entrepreneurial 

team established in 2017 with a 

strong connection to the larger 

DuPont organisation, tapping 

into capabilities including R&D, 

manufacturing, regulatory, legal 

and marketing. The Microbiome 

Venture investment will 

complement DuPont’s existing 

product portfolio, especially 

in the areas of probiotics and 

prebiotics, including human 

milk oligosaccharides (HMOs), 

and enable precision nutrition 

to prevent and potentially treat 

chronic illnesses and various other 

health conditions. To learn more, 

visit: www.dietarysupplements. 

dupont.com/microbiome-venture. 

DuPont enables third-party 

certification of commercial 

probiotic products to improve 

end-user trust 


(DuPont) explores the importance 

and advantages of third-party 

evaluations to certify probiotic 

quality, purity and label accuracy 

in a recent study which was 

published in the prestigious 

peer-reviewed journal Frontiers 

in Microbiology. The published 

paper, ‘Improving End-User Trust 

in the Quality of Commercial 

Probiotic Products’, encourages 

manufacturers to implement 

comprehensive quality control 

programs and product design to 

ensure products meet the claims 

on their label throughout shelflife. 

The research examines thirdparty 

certification, the process 

of setting standards for identity, 

purity, and quantification of 

probiotics, as well as various 

emerging methodologies useful 

for quality assessment. The 

authors reported on establishing 

validated methodologies for all 

aspects of quality assessment as 

playing an essential component 

of verifying product safety. 

In addition, experts believe 

methodologies, including whole 

genome sequencing, digital PCR, 

and flow cytometry, are poised 

to play important roles in these 

processes in the future, especially 

pertaining to potency throughout 

shelf-life of specific probiotic 

strains. 

“As the global probiotics market 

gains popularity and the number 

of products on the shelves 

increase, it becomes increasingly 

difficult for consumers to 

distinguish between low-quality 

from high-quality products,” 

said Buffy Stahl, co-author of 

the published paper and global 

business development leader 

at DuPont. “The adoption of 

third-party evaluations to certify 

probiotic quality and label 

accuracy can minimise ambiguity 

of product performance, which 

threatens the trust consumers 

and healthcare providers have in 

probiotics products.” 

The primary goal of these 

published findings is to assist in 

improving the quality of probiotic 

products and enhance transparent 

communications between 

manufacturers, regulators and 

consumers through science-based 

assessments. Key topics covered 

in the paper include: 

Third-Party Verification, 

Certification and Qualification: 

Independent certification 

of probiotic products gives 

consumers confidence that the 

labelled products are safe and 


ingredients 

23 

contain exactly what the package 

claims. 

Quality Standards: Implementing 

requirements, specifications, 

guidelines or characteristics that 

are used consistently ensures 

products are fit for their intended 

purpose and consumers can be 

certain they are getting highquality 

products every time they 

visit the shelf. 

Probiotic Product Labels: 

Differing label requirements 

for probiotics from other food 

and supplements can result in 

a lack of vital information for 

the consumer. Manufacturers 

should take steps to include all 

necessary information to enable 

consumers to more appropriately 

select which products to buy. 

Identity: The ability to identify a 

specific probiotic strain clinically 

demonstrated to provide specific 

benefits and differentiate from 

other strains is essential to 

empower consumers with the 

tools needed to make the most 

informed decision based on 

unique health and wellness needs. 

Quantification: The amount of 

live probiotic strains in each 

product should be tested by 

the manufacturer to ensure the 

consumer gets the amount of 

probiotic strains that should be in 

the product. 

Single Strain vs. Multiple Strain 

Products: Today’s probiotics tend 

to mention the entire microbial 

count without distinguishing 

the different strains in the 

blend. More progress toward 

enumeration is important to give 

consumers full visibility to what’s 

in their products. 

Purity: Although dietary 

supplement manufacturers are 

responsible for using Good 

Manufacturing Practices to 

ensure the safety and quality of 

their products, there are certain 

specifications missing and 

changing regionally. More uniform 

standards must be introduced so 

consumers, regardless of location, 

can be sure they have access to 

quality products. 

“Although many compelling 

studies show the myriad benefits 

of probiotics, the perceived 

quality of commercial probiotic 

products continues to suffer 

from a lack of transparency and 

concrete industry standards,” 

added Stahl. “We believe the 

time is now for the industry to 

voluntarily improve transparency 

and each company in the supply 

chain needs to hold themselves 

accountable to delivering a quality 

product consumers can trust.” 

Stahl partnered with industry 

peers who contributed their 

insights and research to the 

published paper, including: Scott 

A. Jackson, National Institute 

of Standards and Technology; 

Jean L. Schoeni, Eurofins 

Food Integrity and Innovation; 

Christina Vegge, Chr. Hansen; 

Marco Pane, Biolab Research 

srl; Michael Bradley, GNC/Nutra 

Manufacturing, Inc.; Virginia 

S. Goldman, Department of 

Dietary Supplements and Herbal 

Medicines; Pierre Burguiere, 

AMA Research Solutions; John 

B. Atwater, US Pharmacopeial 

Convention; Mary Ellen 

Sanders, International Scientific 

Association for Probiotics and 

Prebiotics. n 

DuPont 

www.dupont.com 



SternMaid promotes biological diversity 

on its own company site 

Practical sustainability: a colourful flowering meadow instead 

of a monotonous lawn 

For Hamburg’s Stern-Wywiol Gruppe, sustainable development, entrepreneurial activity 

and environmental protection go hand in hand. In keeping with this philosophy, the contract 

manufacturer SternMaid has created a flowering meadow some 11,500m² in size on part of its 

company site. The area behind Plant 2 is now home to numerous indigenous wild flowers, herbs, 

bushes and trees like hawthorn and pussy willow, providing a habitat for insects, birds and other 

animal species. 

When SternMaid’s Plant 2 was 

built in Wittenburg in 2017 the 

design of the outdoor facilities 

was included in the planning. 

Following a suggestion by the 

company’s owner, Volkmar 

Wywiol, it was decided to plant 

a large part of the unused space 

with insect-friendly flowering 

perennials instead of just grass. 

Because of last year’s drought, 

hardly any of the plants developed 

as expected. But since this year’s 

spring brought more moisture, the 

seeds still in the ground were able 

to germinate. In the meantime, 

a great many of the plants like 

poppies and wild perennials are in 

full bloom and serve insects as a 

source of nourishment. 

In order to counteract the loss 

of honey bees, two hives with 

as many as 60,000 bees each 

were set up on the meadow at 

the beginning of June and are 

looked after by a beekeeper. The 

annual honey production is at 

present estimated at about 40 

to 50 kilos. Both wild and honey 

bees are essential for agriculture 

and fruit-growing. They carry out 

as much as 90 percent of the 

pollination work and thus increase 

the yield enormously. But modern 

agriculture with its large-scale 

monocultures, and also carefully 

mown lawns and the increasing 

popularity of gravel gardens, are 

severely reducing their habitats 

and sources of food. 

Nico Kobus-Prehn, a beekeeper 

employed at SternMaid, 

explains: “As processors of 

agricultural produce we wish to 

counteract this trend actively, 

so we are creating a new habitat 

for the species displaced by 

building Plant 2 and ensuring a 

continuous supply of food. We 

want to show that any company 

can make a valuable contribution 

to maintaining biological 

diversity.” 

And Mark Riemer, SternMaid’s 

Commercial Manager, adds: “At 

the same time we are reducing 

the cost for the upkeep of a lawn 

and creating an attractive, green 

working environment. Besides 

the seating by the pond, we are 

now offering our employees an 

additional place where they can 

spend their breaks away from 

their workplaces. To ensure 

smooth operations we have taken 

the relevant safety regulations 

into account and also the 

possibility that some additional 

space may be needed in 

future.” n 

Sternmaid 

www.sternmaid.de/en 


ingredients 

25 

Givaudan’s ground-breaking collaboration 

with UC Berkeley unveils most promising 

new plant-based proteins 

Research highlights six proteins with the biggest potential 

for food industry 

Givaudan, the world’s leading flavour and fragrance company, has unveiled the results of its 

pioneering research project conducted in collaboration with University of California Berkeley’s 

Product Development Programme. The research has identified the top six new up-and-coming 

plant-based proteins that could likely be game-changers for the food industry, and in particular, 

nutritional beverages. 

Commenting on the research Dr 

Flavio Garofalo, Global Category 

Director Savoury Flavours and 

Natural Ingredients at Givaudan, 

said “With an ever increasing 

demand for proteins, we asked 

ourselves if the best proteins 

are currently being used, and 

if niche proteins that are in use 

today could play a bigger role in 

the future. This forward-thinking 

research will help our customers 

to navigate the ever-changing 

alternative protein landscape.” 

“As a global leader in the protein 

space, we are always looking for 

new solutions for our customers. 

We collaborate with the brightest 

and best minds from across 

the industry to help tackle the 

complex challenges that come 

with alternative proteins.” 

Givaudan has been exploring the 

protein space with UC Berkeley 

since 2017. As part of this 

collaboration the company set 

the students at the university 

with the challenge of researching 

emerging alternative proteins 

for nutritional beverages to find 

out which offered the best new 

opportunities. This involved 

mapping the landscape, starting 

with an initial pool of 44 different 

protein beverage products and 42 

unique plant proteins. 

Each protein candidate was 

profiled against a series of filters 

including commercial viability, 

protein content, sustainability, 

allergenicity, flavour and colour. 

Using a process of elimination, 

based on the key criteria, the 

students identified six proteins 

that they believe have the 

potential to change the industry. 

The proteins identified are oats, 

mung beans, garbanzo beans, 

lentils, flax, and sunflower seeds. 

Sudhir Joshi, PhD, UC Berkeley 

adds, “Our students have worked 

closely with Givaudan to profile a 

broad spectrum of proteins using 

a range of key filters. We scored 

the proteins for commercial, 

nutritional, and sustainability 

factors and then ranked them 

for additional health benefits. 

These attributes make these 

proteins appealing candidates for 

new product development. It is 

undoubtedly an exciting time in 

the industry, and we are pleased 

to be playing such a pivotal role in 

its future.” 

A white paper summarising 

the research findings, why the 

six proteins were selected and 

the benefits of each protein, is 

available to download from the 

Givaudan website: https://www. 

givaudan.com/flavours/healthand-well-being/protein/thefuture-of-protein 

n 

Givaudan 

www.givaudan.com 



New published clinical studies on olive and 

pomegranate extracts 

Euromed’s natural ingredients show beneficial effects on 

cardiovascular health and sports performance 

According to a recently published randomised, double-blind, placebo-controlled study, 

supplementation with Euromed’s natural extracts Pomanox and Mediteanox could help to 

maintain a healthy blood pressure, endothelial function and levels of circulating oxidised lowdensity 

lipoprotein cholesterol (oxLDL). Researchers found that the extracts’ polyphenols 

– hydroxytyrosol and punicalagins – offer synergistic heart health and blood flow supporting 

effects. Another recently published study has shown that Pomanox might also help to improve 

sports performance and recovery. 

During the 20-week crossover 

study at the Clinical Nutrition 

Department of the La Paz 

University Hospital in Madrid, 

67 middle-aged, seemingly 

healthy adults were given 

either capsules containing 

Mediteanox and Pomanox 

or a placebo for 8 weeks. The 

supplement comprised 9.9mg of 

hydroxytyrosol from the natural 

olive fruit extract Mediteanox 

and 195 mg of punicalagin from 

Pomanox, a full spectrum 

polyphenol pomegranate wholefruit 

extract standardised for 

punicalagins. 

Compared with the placebo, 

supplementation with the 

natural extracts improved 

several blood flow markers in all 

subjects. It enhanced endothelial 

function – as measured by flowmediated 

dilatation (FMD)– 

particularly in those affected 

by endothelial dysfunction, 

as well as reducing oxLDL 

more significantly in subjects 

with higher levels of oxLDL, 

which was an improvement 

compared with the placebo 

group. Whereas all subjects 

demonstrated lowered blood 

pressure, the prehypertension and 

hypertension subgroups exhibited 

significantly decreased systolic 

and diastolic blood pressure after 

About EUROMED 

Founded in 1971 by the German pharmaceutical company MADAUS, 

EUROMED S.A. is a leading producer of standardised herbal extracts 

and active pharmaceutical ingredients (APIs) of botanical origin for 

the international pharmaceutical, nutraceutical, food and cosmetic 

industry. 

Annually, a biomass of more than 5000 tonnes is extracted at the 

company’s manufacturing facilities in Mollet del Vallès (Barcelona) 

and Molina de Segura (Murcia), Spain. The new production plant in 

Murcia further expands EUROMED’s capabilities with eco-friendly 

technologies that use a sophisticated water-based extraction method, 

the Pure-Hydro Process. 

All extracts comply with worldwide GMP (Good Manufacturing 

Practice) norms, international pharmacopoeias and regulations. 

EUROMED has a long history of expertise in research and 

development, laboratory analyses and extraction technologies and is 

committed to the highest quality standards in terms of analytical, 

the supplementation period. In 

conclusion, the Mediteanox and 

Pomanox supplement exerted 

blood flow supporting effects by 

improving endothelial function, 

blood pressure and levels of 

circulating oxLDL, especially in 

those persons whose conditions 

fluctuate from the norm. 

Endothelial dysfunction is greatly 

underdiagnosed in the general 

population, but plays a major role 

in the early stages of poor blood 

circulation and is later associated 

with plaque progression and the 

occurrence of cardiovascular 

events. Supplementation with 

Mediteanox and Pomanox 

may therefore represent an 

interesting additional strategy in 

maintaining blood flow and hearth 

health. Mediteanox delivers 

the European Food Safety 

Authority (EFSA) recommended 

heart-friendly hydroxytyrosol 

– a powerful antioxidant 

and polyphenol. The natural 

pomegranate extract Pomanox 

has proved to be effective in 

consistently lowering blood 

pressure in several published 

clinical studies, besides other 


ingredients 

27 

beneficial health properties. 

Its punicalagins act as strong 

antioxidants that stimulate 

endothelial production of the 

vasodilator nitric oxide. 

Other evidence-based 

applications of Pomanox include 

sports nutrition. A previous study 

suggested that the consumption 

of Pomanox-enriched juice 

for 1 week attenuates exerciseinduced 

oxidative stress, blood 

pressure and the urinary cortisol/ 

cortisone ratio in human adults. 

Now, a recently published study 

by the Department of Exercise 

Physiology, San Antonio Catholic 

University of Murcia in Spain, 

demonstrates improvement 

in sports performance and 

recovery. The randomised, 

placebo-controlled, crossover 

trial investigated whether a 

pomegranate extract (Pomanox) 

could improve the peak 

performance of trained amateur 

cyclists (26 completed the study) 

after an exhausting endurance 

trial. 

The main outcomes show 

that 14 days of Pomanox 

supplementation significantly 

increased the time to exhaustion 

and the time to reach ventilatory 

threshold 2 (VT2) in a maximal 

test, after a long endurance 

effort, compared with a placebo. 

According to the authors, 

this shows that both maximal 

and submaximal performance 

increased. The physiological 

conditions of the physical protocol 

were similar to those occurring in 

long-distance competitions when 

athletes decide to increase their 

efforts during the final stages of 

a race and may be valuable when 

the aim is peak performance. 

Andrea Zangara, Scientific 

Marketing Manager at Euromed, 

says: “We are very pleased to see 

these promising results, which 

have been achieved using gold 

standard protocols and published 

in association with authoritative 

institutions, as they provide 

further support for the efficacy 

and safe health applications of 

our ingredients. Mediteanox 

and Pomanox, both available in 

different formats and strengths, 

are extracted using safe and ecofriendly, 

water-only technologies 

(Pure-Hydro Process); they 

are, therefore, pure and free from 

any contaminants and organic 

solvent residuals or toxins. 

Their production is vertically 

integrated and they originate 

from selected fruits grown locally 

in the Mediterranean region 

– close to the manufacturing 

plant – according to strict and 

transparent quality control 

protocols. In summary, they 

are ideal for inclusion in 

premium dietary supplements, 

functional foods, cosmetics and 

pharmaceuticals.” n 

Euromed S.A. 

www.euromed.es 


28 show review: IFT 2019 

About IFT19 

Now in its 79th year, the IFT annual meeting is where the most creative minds dedicated to the 

science of food – including industry, government, and academia – come together with purpose 

to share and challenge one another with the latest research, innovative solutions, and forward 

thinking topics in food science and technology to tackle our greatest food challenges. With 

programming on topics from feeding the world to the future of food safety, IFT19, June 2–5, 

brought together the brightest minds in the science of food to shape the global food technology 

landscape in the years to follow. The event attracts nearly 17,000 attendees from around the 

world. 

Below are some of the topclass 

exhibitors that attended 

the accompanying Food Expo, 

where visitors can experience the 

newest products, latest trends, 

and cutting-edge innovations. 

Gat Foods: Zeroing in on refined 

sugars 

Gat Foods has launched Fruitlift, 

a real-fruit-based ingredient that 

can replace refined sugards in 

RTE cereals. The innovative 

formulation consists of natural 

fruity goodness, including fibres, 

and offers a wide range of fruits. 

The base can give a fruity flavour 

or can be easily blended into a 

cereal brand’s signature flavour. 

Since the advent of the modern 

hectic lifestyle decades ago, 

breakfast cereals have presented 

both adults and children around 

the world with a convenient, fast, 

and tasty means of fueling up in 

the morning. Recently, however, 

RTE cereal has come under fire 

as a commodity that is perceived 

as overly high in sugar, artificial 

stabilizers, and other less-desired 

ingredients, and is increasingly 

being rebuffed by healthconcerned 

consumers. 

Food companies are aware that 

they can no longer ‘sugar coat’ 

the fact that many cereals are 

heavily laden with refined sugars. 

This is especially pronounced 

regarding children – the key 

target market for this sector. 

While the industry is harnessing 

efforts to bridge the “sugar gap” 

and make cereals more nutritive, 

simple sugar reduction is a tall 

order that incurs costs and 

carries technological challenges. 

“The cereals market has been 

stagnant for some time,” says 

Michal Katzir Emek, International 

Marketing Director for Gat 

Foods. “Refined sugars can 

make up anywhere from 15% 

to a whopping 40% of a typical 

box of cereals. We decided to 

face the challenge head-on and 


show review: IFT 2019 

29 

give manufacturers the option 

of offering consumers the next 

generation of cereals – cereals 

that are more nutritious, with 

cleaner labels, and infused 

with more natural ingredients, 

yet without sacrificing the 

organoleptic qualities. And, most 

importantly, attaining a delicate 

sweetness with zero refined 

sugar.” 

“Consumers reluctant to give up 

the convenience of RTE breakfast 

cereals are voicing a desire to see 

more healthful attributes attached 

to these products to fit their busy 

lifestyles,” says Hila Bentman, 

International Brand Manager for 

Gat Foods. “There are numerous 

cereals on the market with a fruit 

coating, however they still contain 

relatively high amounts of refined 

sugar. Our fruit base is designed 

to permeate the entire expanded 

cereal as a complete substitute 

for the refined sugars that have 

historically been an inseparable 

part of RTE cereals.” 

Fruitlift is composed of 90% fruit 

components in a liquid base that 

can be injected into any flour 

mixture in the extrusion line, or 

applied via the coating drum 

in the production of cereals. 

The fruit base delivers a mild 

sweetness, with or without a 

fruity flavour. 

Gat Foods’ patent-pending 

technology overcomes the 

challenge of integrating a wet 

solution into a dry product, 

ensuring flavour and sweetness 

without losing any of a cereal’s 

crispy texture. Moreover, anticaking 

agents are not necessary. 

Gat Foods applies a built-to-fit 

approach, allowing the fruit base 

to be customised to fit any type 

of manufacturing or extrusion 

procedure. The right solution can 

also be formulated to fit any type 

of flour mixture. 

Fruitlift offers food companies 

a wide choice of fruits to 

choose from, including apple, 

banana, mango, citrus fruits, 

and pineapple. In addition, 

sweetness levels can be adjusted 

to anywhere from just a hint 

of sweetness up to a more full 

robust flavour, in line with the 

desires of the client. (Gat Foods 

recommends adding the fruit 

base at 15% volume to endow a 

pleasantly mild sweetness.) The 

base already has undergone a 

successful round of initial trials in 

a UK extrusion pilot lab. 

www.fruitliftsolutions.com 

BENEO: Prebiotic chicory root 

fibre 

During this year’s IFT Food 

Expo in New Orleans, functional 

ingredients manufacturer BENEO 

showcased the power of its 

prebiotic chicory root fibre for 

digestive health. Consumers 

in the U.S. are recognizing the 

microbiome as essential for their 

overall well-being and are looking 

for ways to support their digestive 

health, naturally. 

According to a 2018 survey 

by Health Focus International, 

nearly 7 in 10 US consumers 

are affected by digestive issues 

or concerned about digestive 

health. The survey also noted 

that 1 in 3 US consumers are 

very or extremely interested in 

the gut microbiome. A 2019 

Wizer Consumer Insights study 

confirmed that in the US, 68% of 

the respondents are interested 

in purchasing and consuming 

products that promote digestive 

health, naturally. 

“Digestive health remains a key 

trend in the US with consumers 

being increasingly interested 

in the microbiome and how a 

healthy gut impacts the entire 

body. BENEO’s natural prebiotic 

fibres give consumers greattasting 

ingredients that effectively 

support digestive health by 

feeding the microbiome. Chicory 

root fibre comes from a purely 

natural process and thus meets 

consumer expectations,” said Jon 

Peters, President of BENEO, Inc. 

Plant-based and firmly established 

with clinical studies, BENEO’s 

inulin and oligofructose are two 

of the three proven prebiotics 

according to the International 

Scientific Association for 

Probiotics and Prebiotics 

(ISAPP). They naturally support 

digestive health as they ‘feed’ 

the microbiome so that beneficial 

bacteria can selectively grow and 

support the health of their host. 

BENEO’s inulin and oligofructose 

are obtained from chicory root via 

a gentle hot water extraction. This 

natural production process clearly 

distinguishes them from other 

fibres which are made indigestible 

by chemical and enzymatic 

modifications. These include 

so-called ‘soluble corn fibre’ 

(which by far is not a natural fibre 

coming from corn as the name 

may suggest) or the food additive 

‘polydextrose’, each of which 

require a chemical process. 

Scientific studies with BENEO’s 

prebiotics have shown, for the 

first time ever, a direct correlation 

between microbiota, bowel 

regularity and inner well-being. 

The results showed that inulin 

intake selectively changed three 

bacterial genera: Bifidobacterium, 

Anaerostipes and Bilophila. 

It increased the relative 

abundance of Bifidobacterium 

and Anaerostipes, both known 

as ‘good’ bacteria, supporting 

a balanced microbiota. The 

selectivity of BENEO’s Orafti® 

Inulin was further demonstrated 

through decreased levels of 

Bilophila, a potential pathogen 

also related to increased gas 

production. This decrease upon 

inulin consumption was linked 

with both softer stools and 

reduced constipation, leading to 

better quality of life. 

As a special tribute to the 

chicory coffee tradition of New 

Orleans, BENEO featured a 

thirst-quenching coffee beverage 

that contains chicory root fibre 

and the next generation sugar 

Palatinose. With inulin, the 

coffee serves as a perfect start 

to the day, as it’s prebiotic and 

a good source of fibre. With the 

inclusion of Palatinose, the drink 

has a low-glycemic response and 


30 show review: IFT 2019 

provides sustained energy in the 

form of glucose. The coffee has 

an appealing mild, sweet taste 

and a velvety mouthfeel. 

www.beneo.com 

DSM: Extraordinary nutrition 

solutions 

Royal DSM, a global sciencebased 

company active in nutrition, 

health and sustainable living, was 

at IFT 2019 with new insights 

about trends emerging from three 

key consumer groups - ‘healthy 

agers’, ‘proactive adults’ and 

‘super kids.’ DSM will unveil a 

series of innovative solutions 

designed to meet the unique 

wants and needs of each of these 

groups. 

Inspired by human potential, 

DSM has combined the results 

of its latest emerging consumer 

trends research with its scientific 

and technical expertise to bring 

manufacturers and brands 

extraordinary solutions to meet 

the needs of today’s consumers. 

Product developers and 

marketeers alike found winning 

ideas at the booth. Among many 

new nutrition solutions, there was 

a range of savoury food samples 

designed to boost taste in meat 

alternatives - such as vegetarian 

sausages and reduced-sodium 

Cheesy Pepper Jack Rice. 

Visitors could also gain insight 

from our series of Ask-the-Expert 

talks that covered a variety of 

topics like ‘What moms want 

in kids’ nutrition,’ ‘Trends in 

plant-based micronutrients,’ and 

‘Extending shelf life, naturally’, to 

name just a few. 

Shitij Chabba, Vice President 

of Marketing at DSM in North 

America commented during the 

show, “We are really bringing 

the extraordinary to this year’s 

IFT Expo. Everything we do 

starts with the end consumer 

in mind, which is why we have 

focused on three core consumer 

personas – to inspire innovation 

in highly targeted food and 

nutrition solutions. Meeting 

with our team of experts at the 

show, visitors can discover firsthand 

how they too can deliver 

extraordinary nutrition solutions 

for extraordinary people.” 

www.dsm.com 

Innova Market Insights: 1 in 2 

US Boomers reduce their sugar 

intake or buy more reduced 

sugar products 

As sugar becomes more central to 

the obesity debate, its reduction 

is becoming a major dietary 

target for many consumers. 

This is manifesting itself most in 

the Baby Boomer demographic 

(born 1946-1964). Innova Market 

Insights research shows that 

1 in 2 US Boomers have been 

reducing their sugar intake or 

buying more reduced sugar 

products, while 2 in 5 are cutting 

back on their consumption of 

sweet snacks. 

This trend is supported by 

research into the typical shopping 

basket. “Boomers are belowaverage 

purchasers of certain 

sweet products such as chocolate, 

desserts & ice cream and snack 

bars,” says Lu Ann Williams, 

Director of Innovation of Innova 

Market Insights. “In contrast, they 

are markedly more important in 

the yoghurt, sweet baked goods 

and breakfast cereals categories, 

so these could offer opportunities 

for sugar reduction,” she adds. 

The US yoghurt category is 

already seeing high levels of low/ 

no sugar development, with 20 

percent of all launches in 2018 

carrying such claims, up from just 

four percent in 2013. Breakfast 

cereals and sweet baked goods 

have not followed suit, however, 

with just two% penetration for 

reduced sugar products in 2018. 

At the IFT Food Expo 2019 in New 

Orleans, Innova Market Insights 

outlined several platforms related 

to sugar reduction: 

Sugar Substitution: 2 in 5 US 

consumers use sweeteners 

‘because they like sweet things 

but want to reduce the calories’ 

Sugar Reduction: 3 in 5 US 

consumers would ‘rather cut 

back on sugar than consume 

alternative sweeteners’ 

Beyond Sweetness: 1 in 2 US 

consumers prefer savoury to 

sweet taste in an afternoon snack 

Sweet Science: Patent activity is 

thriving in natural sweeteners. 

www.innovamarketinsights. 

com 


show review: IFT 2019 

31 

Salt of the Earth: A more 

craveable mac ‘n’ cheese 

Salt of the Earth made that 

classic American favorite, mac 

‘n’ cheese, even more craveable 

with Mediterranean Umami, a 

clean-label, all-natural flavour 

enhancement, and salt reduction 

ingredient. The mac ‘n’ cheese 

offers significant cost-savings, 

too, as Mediterranean Umami 

allows for a 10% reduction in 

cheese while maintaining the 

same delicious flavour. 

Salt of the Earth completed 

multiple trials of macaroni 

and cheese formulations with 

and without Mediterranean 

Umami at its applications lab, 

with two chefs working jointly 

to maintain identical taste 

between the products. The 

flavour enhancement qualities of 

Mediterranean Umami increased 

the cheesy flavour, resulting in 

less cheese needed in the treated 

product. This can contribute to a 

significant cost-savings. The trials 

successfully validated the ability 

to maintain the true flavour of the 

dish, but with 10% less cheddar 

cheese, and without using MSG 

or yeast extracts. 

“After feedback from customers, 

who were reporting significantly 

stronger flavours, we started 

exploring the capacity of 

Mediterranean Umami to reduce 

ingredients and contribute to 

cost savings,” says David Hart, 

Business Unit Director for Salt of 

the Earth. “Surprisingly, we not 

only succeeded in maintaining 

full flavour with Mediterranean 

Mediterranean 

Umami can also be 

used to reduce the 

amounts of certain 

expensive ingredients, 

such as flavourings 

and spice blends, 

mushrooms, or 

parmesan and other 

cheeses. 

Umami, we actually crafted a mac 

‘n’ cheese that was even more 

craveable. This adds a new twist 

to that famous American dish.” 

Mediterranean Umami, the winner 

of the IFT17 Innovation Award, is 

a clean-label plant-based solution 

for flavour enhancement and 

sodium reduction. It is a versatile 

ingredient with multiple uses – it 

can be used to boost savoury 

flavours, enhance overall flavour 

profiles, and reduce sodium. 

Mediterranean Umami can also 

be used to reduce the amounts 

of certain expensive ingredients, 

such as flavourings and spice 

blends, mushrooms, or parmesan 

and other cheeses. 

At this year’s IFT Expo, two 

talented chefs – Osher Eidelman 

and Jeff Rotundi – prepared 

foods highlighting Mediterranean 

Umami and other ingredients in 

the portfolio. In addition to the 

macaroni and cheese, a vegan 

meatball and beef bone broth was 

served. Salt of the Earth exhibited 

in conjunction with its exclusive 

US distributor, A&B Ingredients. 

www.saltoftheearthltd.com 

n 

IFT19 Annual Meeting & Food Expo 

https://www.iftevent.org/ 


32 processing and packaging 

Review: GEA at IFFA 2019 

At IFFA 2019 GEA showed the latest technology and customer-centric services for the meat 

industry. Under the motto ‘Excellence At Every Stage’ GEA presented equipment and solutions 

on four main application expertise areas, specifically Tempura coated products, Homestyle coated 

products, the art of bacon making and sausage. 

‘Excellence At Every Stage’ is 

more than just a theme. It is the 

promise at the core of GEA’s 

food processing and packaging 

business, encompassing the 

technology, the service and 

the people, striving to deliver 

maximum performance at each 

stage of the journey, from an idea 

to a delicious food product. 

GEA Digest at IFFA 2019: 

Homestyle coated tenders 

Homestyle coated tenders on 

an industrial scale? Visitors 

discovered how it’s made by 

GEA Application specialist 

Stuart Barnacle. To re-create the 

authentic homestyle coating in an 

automated industrial environment, 

GEA’s integrated line solution 

gives the true homestyle look, 

feel and taste in a highly costeffective 

way. 

Premium quality tempura 

nuggets 

It’s all in the mix! Visitors 

discovered the secret of premium 

quality tempura nuggets with 

insights from GEA Head of Sales 

for Further Processing Marcel 

Janssen. At IFFA GEA previewed 

a smart automation solution for 

grinding, mixing and forming, 

comprising the GEA PowerGrind, 

GEA ProMix and GEA 

MaxiFormer. But they can also 

supply the complete automated 

tempura coated nugget line: 

grinding, mixing, forming, coating, 

frying, cooking, freezing and 

packaging. 

The art of bacon making 

Product Manager for Meat 

Treatment Willem Prinssen spoke 

about the art of bacon making. 


processing and packaging 

33 

GEA previewed a ground-breaking 

inline production concept for 

bacon: beginning with injection on 

the new GEA MultiJector 2mm; 

inline drying and smoking with 

the GEA CookStar; freezing with 

CALLIFREEZE; slicing on the GEA 

DualSlicer and packing on GEA 

PowerPak PLUS thermoformer – 

which includes GEA’s OxyCheck 

quality assurance system. 

Sausage... and more 

Cutting, mixing, vacuuming, 

slicing and packaging. GEA Head 

of Sales for Meat Treatment 

Friedrich Maier explained all 

about sausages.... and more! The 

GEA CutMaster cuts, mixes and 

emulsifies all different kinds of 

sausage products, from coarse 

to very fine. GEA CutMaster 

DUO is ideal for super-fast 

production of high quality dry 

fermented sausage products like 

salami. GEA is also an expert in 

slicing on the GEA DualSlicer 

and packing on GEA PowerPak 

PLUS thermoformer – which 

includes GEA’s OxyCheck quality 

assurance system. 

Food packaging technologies: 

GEA SmartPacker CX400 

GEA Product Manager Vertical 

Packaging Martijn van de Mortel 

told visitors about the latest 

innovations for frozen food 

packaging. The sanitary GEA 

SmartPacker is an available 

upgrade on GEA’s bestsellers, 

the SmartPacker SX400 and 

SmartPacker CX400. Next to 

that, the SmartPacker for frozen 

food is optionally equipped with 

our new innovative ITC sealing 

system and a newly developed air 

expelling system. 

GEA PowerPak PLUS and 

FoodTray 

Ready for the future with 

GEA PowerPak PLUS and 

FoodTray, the latest innovations 

in thermoforming technology! 

GEA Product Manager Volker 

Saßmannshausen explained 

everything about these 

introductions. New features of 

the GEA PowerPak PLUS make 

the customer’s job easier, more 

efficient and improves pack 

quality. FoodTray is a smart, 

sustainable solution comprising 

of recyclable corrugated 

paperboard and very thin plastic 

film, significantly reducing use 

of plastics in packaging, without 

compromising on automation and 

capacity. 

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. Following the significant 

interest shown by customers at 

its premiere at IPPE in Atlanta, 

Georgia (US) in February GEA 

introduced the machine at IFFA.


The GEA 

CutMaster, the 

market leader 

in terms of 

speed, is the 

key machine 

for producing 

high quality 

sausage or 

innovative 

filling mass for 

example for 

dumplings on 

an effective 

way. 

Uniform injection thanks to 

unique 2mm OptiFlex needles 

The new 2mm OptiFlex injector 

needles in the MultiJector 

combine strength and flexibility: 

They are 68 percent 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 color. 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 optimized 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 

minimizing 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. 

GEA CutMaster – 

Fastest machine to 

produce high-quality 

sausages and other 

innovative food 

products 

GEA CutMaster, the market 

leader in terms of speed, is the 

key machine for producing high 

quality sausage on an effective 

way. 

However, the versatile system 

can do much more, where ever 

its needed to cut and mix for 

example the production of various 

high-quality end products of the 

innovative food industry, such 

as filling mass for dumplings or 

combined with pasta, protein 

snacks containing cereals and 

honey or petfood. 

With more than 70 years of 

experience and the synergetic 

effects of a world-wide successful 

company, GEA has set new 

standards for the processing 

industry with its GEA CutMaster 

range. Once invented as the wellknown 

Propeller – Blitz cutter 

of the family-owned company 

Krämer+Grebe in Biedenkopf- 

Wallau (Germany), the 

CutMaster, which is still produced 

in this city but in a modern lean 

organised GEA production plant, 

has since been further developed. 

High speed and flexible 

production for all kind of 

sausage 

The leading models of the GEA 

CutMaster cuts, mixes and 

emulsifies all different kinds of 

sausage products from coarse to 

very fine. The machine offers a 

high flexibility via variable cutting 

speed and highest degree of fines 

due to extremely high cutting 

speeds of more than 160m/s. 

GEA developed a special feature 

for more flexibility, named buffle 

plate. The plate builds a defined 

room around the fast turning knife 

to hold the meat long as possible 

in the cutting area to receive a 

very fine emulsion. If customers 

need to change quickly the 

system for gentle cutting like for 

raw sausages the buffle plate can 

easily turned out. 

Optionally, the GEA CutMaster 

can also vacuum, cook or cool 

products, so additional equipment 

will no longer be required. It is 

also suitable for a wide range 

of poultry, fish, confectionery, 

vegetarian products, processed 



35 

cheese and many basic products 

in the food processing industry as 

well in the pet food industry. 

CutMaster DUO – with second 

knife head higher capacity for 

raw sausage 

When capacity all come to 

its limits for production of 

dry fermented products like 

Salami, from coarse to very 

fine structures, with only one 

knife head, GEA developed and 

integrated a second knife head 

with two independent drives and 

special knifes in one bowl, each 

with variable speed control. 

The production process of raw 

sausage needs to be very fast 

and sensitive, so the final salt 

and starter culture addition has 

no chance to bind proteins – this 

would prevent the later ongoing 

drying and fermentation process. 

The meat mix must retain its 

open structure so that the water 

content can be reduced during the 

drying process. 

The two independent driven 

knife shafts with the specially 

designed raw sausage knife 

heads enable this fast mixing and 

cutting process. The raw sausage 

recipe mix is ready in two to three 

minutes, which is an extremely 

short batch time. 

The CutMaster offers shortest 

processing times, achieving 

uniform grain size with clean 

cut and minimal temperature 

increase. 

VSH TopCut knife head 

The VSH version of the TopCut 

knife head has been improved in 

terms of variability, safety and 

hygiene. It has been made more 

hygienic by removing grooves 

and gaps from the closed discs. 

The fixing bolts are integrated 

into the support discs. These 

modifications make thorough 

cleaning easier. Operational 

safety has been improved by 

incorporating a reduced number 

of support discs which reduces 

the rotational mass due to less 

weight on the shaft. Clearly 

marked support discs avoid 

incorrect installation, further 

boosting safety. Every knife 

can be placed on any possible 

position. The feature GEA 

Quick-Lock-Cut fixes the knife 

heads with the right tension and 

pressure with a hydraulic nut. 

This allows the operation to set 

the knife in the right tension very 

easily. 

Hygienic & ergonomic design 

The GEA CutMaster DUO is 

designed according to the latest 

hygienic standards, with curved 

angles and easy access for 

cleaning and inspection. From an 

operator perspective, the machine 

is designed in such way that the 

operator has a good overview and 

full process control at all times, 

with easy access to the operating 

panel and infeed and outfeed. 

The height and scale of the GEA 

CutMaster DUO is built with the 

operator’s ergonomic needs 

in mind. 

GEA offers fully automated 

production lines, where the 

CutMaster can integrated 

easily, ensuring consistent 

high-quality products and 

minimizing labor costs with full 

traceability. GEA is recognized 

worldwide as a leading supplier 

of complete preparation solutions 

for processed meat, poultry and 

fish as well as other products. All 

GEA technology developments 

are application-oriented and 

support customers in optimising 

their production sites. With 

machines from GEA customers 

are prepared for the future – go 

with market trends and react very 

quickly on special demands. 

FoodTray at IFFA – 

New system solution 

for sustainable MAP 

packaging 

The new packaging law, which 

came into force in Germany 

on January 1, 2019, requires 

significantly higher recycling rates 

for plastic packaging and will 

have far-reaching consequences 

for industry. Together with partner 

companies, GEA developed 

an ecological carton/film 

composite solution, known as 

FoodTray. The two components, 

which are assembled on a 

GEA thermoforming packaging 

machine, can be easily separated 

later by the consumer in a single 

motion. 

Supplying a growing world 

population with fresh food only 

works with the support of safe 

and secure packaging. The 

challenge is the consumption of 

resources, which is constantly 

rising and yet must be minimized. 

The German packaging law 

stipulates recycling quotas which, 

for example, requires 63% for 

plastics by 

2022. “The question is what the 

packaging industry can do to 

meet these requirements and how 

it can ultimately replace plastic,” 

says Hans-Günter Donges, who 

is responsible for overarching 

developments in process 

technology at GEA. 

Bundled know-how for greater 

efficiency and sustainability 

As a result, food manufacturers 

are making challenging demands 

on machine technology. GEA has 

offered a proven alternative to 

pure plastic packaging for years 

with a carton/film composite 

solution, which has now been 

further adapted to market 

requirements and guarantees 

maximum flexibility. Initially, the 

concept focused on creating a 

tray from corrugated board that 

could also meet the requirements 

The integrated 

carton/film 

design of 

the FoodTray 

is mostly 

recyclable and 

can be used for 

a wide range of 

applications.


of modern food packaging. Thanks 

to the cooperation with diverse 

specialists from the corrugated 

cardboard, film and mechanical 

engineering sectors, including 

the Roba Group, Schur Flexibles 

Germany and Van de Velde 

Packaging, the requirements 

could now be met. FoodTray is a 

system packaging that combines 

the criteria of product claim, 

haptics, safety, sustainability and 

industrial production processes. 

Composite packaging solution, 

yet still separable 

FoodTray is a packaging solution 

made from the basic materials: 

corrugated cardboard and film. 

Corrugated cardboard is the most 

widely used packaging material 

worldwide and is made almost 

entirely of natural raw or recycled 

material. The film provides an 

outstanding barrier, helping 

extend food shelf life. 

The FoodTray system consists of 

corrugated cardboard carton with 

film on the inside, combining the 

advantages of both cardboard 

and plastic. “We’ve reduced film 

content by up to 70%,” explains 

Donges. “At FoodTray, fossilbased 

raw materials are replaced 

with fibers from renewable raw 

materials; the recycled content 

is more than 80%. At the same 

time, we make no compromises 

in terms of stability. Likewise, the 

cardboard and film can be easily 

separated and recycled by the 

consumer.” 

The film is thermoformed and 

sealed directly to the inside of 

the corrugated cardboard box. 

After this, the customer-specific 

packaging process can take 

place. “The investment costs are 

low and the result is ecologically 

sustainable packaging,” 

summarizes Donges. MAP 

packaging heights range from 20 

to 60mm and skin versions up to 

20mm, with corrugated cardboard 

used on the outer box. 

The brand information can be 

printed over the entire surface, 

enables high-quality product 

presentation and meets increasing 

product labeling demands. 

Likewise, companies have the 

opportunity to demonstrate their 

commitment to using resources 

more mindfully by investing in 

this sustainable solution. “At 

our production site in Wallau, 

Germany, we have put a sample 

system into operation where 

diverse customer-specific 

solutions can be tested,” 

concludes Donges invitingl 

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 



37 

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 optimized and are now 

motor-driven and synchronized 

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 

mis-alignment 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 packagingdependent 

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 userfriendly 

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. n 

GEA 

www.gea.com


La Huerta grows with Key Technology’s 

Iso-Flo ® Vibratory Shakers 

As one of Mexico’s leading processors of frozen fruits and vegetables, La Huerta keeps up with 

rising demand by continually expanding. They added their third production line in 2016 and 

their fifth automated packaging line in September 2018. Looking for world-class performance, 

including superior sanitation and rugged reliability, they’ve turned to Key Technology many times 

along the way. Now, Key’s Iso-Flo® vibratory shakers can be found on every processing and 

packaging line at La Huerta. 

“Every year, the demand for food 

safety gets stricter, with higher 

standards for microbiology and 

sanitation and more requests for 

audits. In this environment, our 

relentless focus on quality sets 

us apart,” said Carlos Gutierrez, 

Plant Manager at La Huerta. “Our 

equipment from Key helps us 

achieve our high product quality 

objectives at the same time it 

increases our efficiencies by 

maximizing uptime and reducing 

labour.” 

La Huerta installed Key’s Veg- 

Mix in 2006, followed by an Iso- 

Flo dewatering shaker and an Iso- 

Flo fines removal shaker the next 

year. Since then, they’ve installed 

two integrated packaging 

distribution systems that each 

feature several Iso-Flo Smooth- 

Cycle scale-feed conveyors with 

pneumatic slide gates and an Iso- 

Flo collection shaker. They added 

another dewatering shaker in 

2016 and a bar-style size grader, 

also based on Key’s versatile Iso- 

Flo design, in 2018. 

“The quality of Key’s equipment 

is far better than any competitive 

solution that we’ve used. As 

our other shakers reach the end 

of their life, we plan to replace 

them with Iso-Flo,” noted Luis 

Picazo, Project and Maintenance 

Manager at La Huerta. “Key 

customises each of these shakers 

for our processes so they work 

perfectly, and they’re designed 

to be easy to clean and hygienic. 

The support we’ve received 

from Key has also been great. 

Whenever we have questions 

or need anything, they’re very 

responsive.” 

Iso-Flo shakers have always been 

recognised for sanitation and 

reliability, and Key is continuously 

working to improve their designs 

with new features that exceed 

rising food safety standards. 

In addition to stainless steel 

construction, smooth beds and 

durable StrongArm spring 

arms that have helped define 

Key’s vibratory shakers over the 

years, La Huerta’s newer Iso- 

Flo shakers also feature 100% 

continuous welds, no-pinch slide 

gates, stainless steel motors, 



39 

About Duravant 

Headquartered in Downers Grove, IL, Duravant is a global 

engineered equipment company with manufacturing, sales and 

service facilities throughout North America, Europe and Asia. 

Through their portfolio of operating companies, Duravant delivers 

trusted end-to-end process solutions for customers and partners 

through engineering and integration expertise, project management 

and operational excellence. With worldwide sales distribution and 

service networks, they provide immediate and lifetime aftermarket 

support to all the markets they serve in the food processing, 

packaging and material handling sectors. Duravant’s market-leading 

brands are synonymous with innovation, durability and reliability. 

self-draining surfaces and the 

elimination of laminations, which 

can trap bacteria. Every element 

of every Key system is designed 

for performance and sanitation. 

Featuring independent framemounted 

drives and spring arm 

assemblies, Iso-Flo shakers 

distribute energy equally to 

all parts of the shaker bed in 

a controlled natural-frequency 

operation. This operating principle 

minimizes the vibration that is 

transferred to structural support 

and the floor, which cuts the cost 

of installation, reduces energy 

use and offers quiet operation. 

Key’s contoured StrongArm 

spring arms, made with propriety 

composite material, offer an 

operational life that is up to twice 

the life of traditional, straight 

spring arms. The stainless steel 

Iso-Drive® adds to Iso-Flo’s 

extreme dependability, reducing 

maintenance and improving 

performance and uptime. 

“La Huerta has been in the 

‘healthy food business’ since we 

were founded by Jose Arteaga 

Campos in 1957. Today, under 

the leadership of his son, Jose 

Arteaga Niepmann, we remain 

true to our original principles of 

respect, integrity, responsibility 

and teamwork while we evolve,” 

said Katrin Derntl, International 

Sales Manager at La Huerta. 

“After growing our sales volume 

on average 10 percent annually 

over the last five years, we’re 

producing more than 60,000 

metric tons of finished product 

a year and exporting more than 

40% to 11 countries, including 

the U.S., Canada and Japan, 

where customers have the highest 

quality standards. Our products 

go to market under our own 

brand and under private label 

customers’ brand names, as well. 

In Mexico, the La Huerta brand 

is by far the market leader in 

the frozen vegetable category 

with over 70% of market share in 

retail.” 

La Huerta installed Key’s Veg- 

Mix on their packaging lines to 

produce bags of mixed fruits or 

vegetables. This system receives 

each product in a separate 

infeed hopper, then de-clusters, 

meters, mixes and conveys the 

mixed product to packaging. The 

hopper design minimises product 

‘sticking’ to eliminate the buildup 

of thawed product. A long-span 

frame and integrated Iso-Flo 

collection conveyors allow for 

minimal supports to the floor, 

which makes the system easy 

to install and easy to clean. The 

master override adjusts total line 

flow while maintaining preset mix 

ratios. Independent, ‘on-the-fly’ 

adjustment of the Cluster Breaker 

and Vari-Feeder enable quick, 

reliable change of product mix and 

metering. “Our Veg-Mix ensures 

the right amount of each product 

in the mix so we’re sure to stay 

within specifications,” explained 

Picazo. 

The two Iso-Flo packaging 

distribution lines at La Huerta 

feature several Iso-Flo Smooth- 

Cycle shakers with no-pinch 

sliding gates. One distribution 

system feeds product to three 

multi-head weighers that each 

feed a VFFS machine. The other 

feeds semi-automated packaging 

stations. Designed specifically 

for feeding applications, Smooth 

Cycle conveyors include controls 

that manage the flow of the 

product on the shaker, speeding 

up and slowing down as needed, 

to eliminate the mechanical stop/ 

start transients common in these 

applications. 

“We rely on equipment from 

Key on every processing and 

packaging line,” concluded 

Gutierrez. “We’re very happy 

with the machinery in terms 

of its quality, performance and 

sanitation, and we’re very happy 

with Key’s service and support.” 

About Key Technology, Inc. 

Key Technology is a global leader 

in the design and manufacture 

of automation systems including 

digital sorters, conveyors and 

other processing equipment. 

Applying processing knowledge 

and application expertise, Key 

helps customers in the food 

processing and other industries 

improve quality, increase 

yield, and reduce cost. Key 

manufactures its products at 

its headquarters in Walla Walla, 

Washington, USA; Beusichem, 

the Netherlands; Hasselt, 

Belgium; and Redmond, Oregon, 

USA. Key’s domestic facilities are 

certified to the ISO 9001:2015 

standard. Key offers customer 

demonstration and testing 

services at five locations including 

Walla Walla, Beusichem, and 

Hasselt as well as Sacramento, 

California, USA and Melbourne, 

Australia; and maintains a sales 

and service office in Santiago 

de Queretaro, Mexico. Key is a 

Duravant Company. n 

Key Technology Inc 

https://www.key.net/en/


Tubular drag-cable conveyors 

– a lean-process conveying solution for 

manufacturing specialty malts 

With craft beer continuing its rise in popularity, and more independent breweries 

opening their doors, the need for diversified specialty malts is in constant demand. Supporting 

this is manufacturing technology, such as tubular drag-cable conveyor systems, developed by 

Cablevey Conveyors, that provide the flexibility to streamline production, while ensuring product 

integrity and safety. 

As the consumer demand for craft 

beer escalates, and independent 

breweries continue to pop up 

seemingly everywhere, the need 

for specialty malting becomes 

ever more critical to support the 

growth of this burgeoning market 

segment. Indeed, the progressive 

development and diversification 

of specialty malts is, itself, 

significantly forwarding the 

growth of the craft beer market. 

Specialty malts provide exclusive 

characteristics that permit 

the making of craft beer with 

improved features, like increased 

colour and flavour, extended shelf 

life, improved taste, rise in foam 

and foam retention, and ultimately 

enhancing brewing performance. 

According to a report from 

Markets and Markets Research 

(2016), the global specialty malts 

market is projected to reach 

US$3.01 billion by 2022, at an 

annual growth rate of 5.0% from 

2017. Although the specialty malt 

market encompasses bakery, 

distilling and non-alcoholic malt 

beverages, it is brewing that 

dominates the largest share of 

this expanding sector. 

Malting is an ancient process that 

has evolved into an interaction of 

modern technology and chemistry, 

where there is conversion of raw 

grain into malt. Malting grains 

develop the enzymes necessary 

for transforming the grains’ 

starches into sugars, through a 

series of steps involved in the 

process – steeping, germinating, 

and drying. Specialty malts are 

produced by manipulating the 

process of drying. They are 

uniquely steeped and kilned to 

achieve the desired sweetness, 

taste, colour and effect. Roasted 

malt, being the most popular 

flavored malt used for brewing, 

dominates the market for 

specialty malts. 

Automation supports specialty 

malting 

Malted grains, such as barley, 

being a high-grade raw material 

vital to the brewing industry, 

require superb process knowhow 

and high-quality equipment 

to manufacture at every step 

throughout the production process 

– from intake and cleaning, to 

steeping, germination, kilning, 

deculming and storage. Most 

established malt producers are 

investing into technology to 

upgrade their malting processes 

and keep pace with the increased 

demand for specialised malts. 

Similarly, many smaller malt 

processors, that have more 

recently entered the market, are 

building out their facilities, and 

capitalizing on the advantages of 

automated processes. 

The use of automation can provide 

significant operational benefits, 

while maintaining consistency in 

malt quality, particularly when 

automated cleaning and hygienic 

design are integrated into these 

systems. 

Integrated processes 

Malt production facilities, as 

with other grain processors, are 

placing ever-higher demands 

on the gentle conveying of their 

materials from one process to 

another, while maintaining the 

highest levels of system uptime 

reliability, safety and efficiency. 

Consequently, malting operations 

are increasingly focusing 

on streamlining conveying 

automation throughout their 

plants. 

Whether automation is employed 

to a greater or lesser degree in 

malt production, these processes 

are, nevertheless, dependent 

upon conveying equipment which 

is needed to move the grain into 

and out of each of the production 

areas. It is the conveying 

systems, when automated, that 

integrate these varied production 

operations in malt manufacturing 

into one interconnected and more 

efficient process flow. 

Conventional conveyor systems 

used in malting 

Malting has typically utilised 

two open-conveyor systems, 

with varying levels of efficiency, 

to transport the grain between 

sequences of processes, from raw 

barley receipt through finished 

malt storage. These systems 



41 

are auger conveyors and bucket 

elevators. 

Auger conveyors 

Known as flexible screw 

conveyors, they can transport 

malt vertically, horizontally and 

at any angle. These conveyors 

consist of a stainless steel flexible 

screw enclosed in a rigid steel 

tube or flexible plastic tube, 

driven by a motor. The enclosed 

auger rotates around a central 

shaft, transporting the malt 

according to the screw design 

and rotational direction. When the 

malt reaches the end of the tube 

either attached to each other on a 

rubber belt, or attached by pins to 

two endless chains running over 

tracks and driven by sprockets. 

Centrifugal force throws the 

malt out of the buckets into a 

discharge spout as the buckets 

pass. This type of conveyor can 

transport fragile materials with 

minimised product damage. But 

the system can be very dusty, 

as dust is generated when malt 

is loaded into the buckets and 

while the grain is being conveyed, 

resulting in residue build-up which 

can cause cross-contamination. 

The excessive dust produced 

n Configurable to operate within 

the facility’s physical layout 

n Minimised dust production to 

prevent explosions 

n Permits flexibility for 

changes in configuration to 

accommodate production 

requirements 

n Designed for quick cleaning 

and line changeovers 

n Energy-efficient performance 

n Easy access for preventative 

maintenance 

n Minimal downtime to execute 

repairs. 

it is discharged into the process 

machine or drying bed. These 

conveyors have a throughput 

of up to 100,000 pounds per 

hour. Auger conveyors, however, 

have limitations on how much 

product they can transport before 

effecting product breakage, which 

can be significant. Also, internal 

cleanliness can be an issue 

resulting in a cross-contamination 

risk, with the need to disassemble 

the unit on a regular basis for 

cleaning. 

Bucket elevators 

Another conveyor system used in 

malting facilities, bucket elevators 

use a continuous line of buckets, 

can also open the door for dust 

explosions. 

Conveyor performance geared 

for specialty malt production 

A number of features of conveyor 

performance impact how well a 

conveyor system may perform 

within a malting facility. These 

include the following: 

n Transporting and depositing 

malt gently, to eliminate 

product damage 

n Minimisation of product crosscontamination 

n Capable of handling 

throughput requirements 

Product contamination is a key 

issue influencing conveying in 

malt production. In every step of 

the process, from receipt of the 

raw barley, through germination, 

drying and final storage of the 

malt, keeping foreign matter from 

entering the process stream, 

maintaining system sanitation, 

and keeping the system free from 

unwanted allergens are critical 

objectives. The importance 

of product contamination is 

magnified with increasingly 

stringent governmental and 

industry product track-andtrace 

mandates, and consumer 

demands for maintaining product 

integrity and safety.


About Cablevey Conveyors 

Cablevey Conveyors, a division of Intraco, Inc., is the leading 

manufacturer of tubular drag cable conveyors and material handling 

systems for whole bean coffee, pistachios, almonds and peanuts, 

cereal, beans, seed, snacks, and powder and bulk solids. 

Cablevey conveyors gently move through an enclosed tube without 

the use of air. Systems can convey up to 1,500 cubic feet per hour. 

Powders, chunks, flakes, pellets, prills, parts, shavings, crumbles, 

granules, fluff, regrind and dust can all be handled with ease. The 

company makes available numerous layouts using multiple inlets 

and outlets. Product separation and degradation are practically 

eliminated. Since 1971, tens-of-thousands of Cablevey systems have 

been manufactured in the Midwest USA, and installed in 49 states and 

over 60 foreign countries. 

Cablevey Conveyors is a member of the Brewers Association. The 

company’s conveying solutions for barley, rye and other specialty 

grains have assisted in the growth of the booming US craft beer 

market. 


Today, modern malt production 

facilities require more efficient 

conveying systems than 

bucket elevators and augers to 

effectively process the growing 

diversity of specialty malts. 

Increasingly, malt producers 

are selecting tubular drag-cable 

conveyors as their system of 

choice. 

Tubular drag-cable conveyors, 

developed and continually refined 

by Cablevey Conveyors, are 

mechanically-driven conveyors, 

capable of dragging malt, grains 

and other friable materials along 

the inside of a tube. They are 

designed to transfer flowable 

bulk materials from in-feed points 

to discharge points through a 

totally enclosed conduit. Using 

a cable, with close-running discs 

spaced along its length, the 

ends of the tubular conveyor are 

connected to each other to form 

an endless loop, which is pulled 

by a motor-driven sprocket within 

an enclosed tube. Changes 

in direction are facilitated by 

bends in the tubing or by corner 

housings for tighter turns. 

Discharge of the malt is achieved 

through outlet boxes. 

These conveyors are flexible, and 

designed for versatility in gentle 

material handling operations. 

Modular components allow 

changes in conveyor routing, 

length, and the number and 

position of inlets and outlets. 

They can move material vertically, 

horizontally, around corners and 

at an angle, at conveying speeds 

of up to 1,500 cubic feet per hour. 

Tubular drag-cable conveyors for 

food-grade applications are better 

designed, compared to bucket 

elevators and auger conveyors, 

to eliminate places for fines to 

accumulate. Solid discs are used, 

with no screws or bolts, and 

attached directly to the cable. 

Stainless steel connectors are 

used throughout the system. And 

equipment is removable for easy 

cleaning. 

The stainless steel cable is 

completely uniform and smooth 

throughout its entire route within 

the tube. The cable is totally 

nylon sealed, ensuring that no 

debris accumulates within the 

strands of the cable. 

Compared to augers and bucket 

elevators, tubular drag-cable 

conveyor systems offer more 

options for dry and wet tube 

conveyor cleaning. These include 

brush boxes, urethane wipers, 

air knives, in-line sponges, in-line 

bristle brushes, and multi-step 

CIP (self-cleaning) wet cleaning 

and sanitising. 

The tubular drag-cable conveyor 

system has the unique flexibility 

to integrate with any processes 

in malt production, from receipt 

of raw barley or other grains, 

through finished malt storage. 

The system is critically applicable 

where product, such as malt, can 

become particularly damaged, 

where contamination would 

be prevalent, or where dust 

accumulation can be excessive. 

These conveyors have been used 

successfully throughout a range 

of industries, including craft beer 

and malt production, conveying 

friable materials including malts, 

grains, powders, pellets, flakes, 

granules, chunks, shavings, prills, 

parts, crumbles, fluff, regrind and 

dust. In the process, blended 

materials containing particles of 

disparate sizes, shapes and bulk 

densities are transferred without 

separation. 

More efficient lean-process 

conveying solution for specialty 

malting 


operate on low horsepower, 

utilizing energy-efficient variablespeed 

motors of less than 5 

HP each, effectively consuming 

minimal power compared to other 

conveyor systems used in malt 

manufacturing. They significantly 

out-perform conventional 

conveyor systems in costefficiency 

and optimized product 

transport in malt production. 

These tubular drag-cable 

conveying systems have proven to 

be an ideal lean-process solution 

for specialty malt processors, 

having a critical impact on their 

operational costs and plant 

ROI. n 

Karl Seidel 

Marketing Director 

Cablevey Conveyors 

www.cablevey.com. 



43 

Bühler opens its CUBIC innovation campus 

After a construction period of 20 months and an investment of about CHF 50 million, Bühler 

Group has officially opened its CUBIC innovation campus with eight Application Centers. “We 

are with this driving forward our strategy of innovation, training, and development,” says Stefan 

Scheiber, CEO of Bühler Group. “Together with our customers, partners from industry and 

science, academia, and start-ups, we are using the CUBIC to conduct research into new and 

sustainable solutions that we can apply to successful business ventures. And, we are taking a 

step forward here in providing modern training and development,” says Scheiber. 

The global challenges associated 

with nutrition and mobility are 

becoming increasingly urgent. 

How can we sustainably feed 

and provide mobility for a 

population of nearly 10 billion 

in 2050? Addressing these 

issues and responding to them 

with sustainable, commercially 

attractive solutions is the goal 

of the innovation campus. 

“This is our contribution to 

transforming the urgent global 

challenges of our time into solid 

business solutions together with 

customers, partners, academia, 

and start-ups,” says Stefan 

Scheiber, CEO of Bühler Group. 

“In this campus, we are also 

promoting new professional 

skills and competencies, 

modern learning and working 

methods, and collaborating with 

our partners.” Every year, the 

company invests a sum in the 

three-digit millions in research 

and development (R&D). In 2018, 

this amounted to CHF 145 million 

or 4.4% of turnover. 

The three-story CUBIC is 

designed to accommodate up 

to 300 people, and is, in itself, 

a model of sustainability and 

innovation. The building uses 

15% less energy than comparable 

structures of its size. Its smart 

electrochromic glass facade 

was coated on equipment from 

Bühler Leybold Optics. This 

enables Bühler to slash energy 

consumption for heating and 

air-conditioning by as much 

as 50%. Building sensors 

measure carbon dioxide levels, 

air humidity, temperature, and 

flow of people to continuously 

fine-tune the functionality and 

energy consumption of the 

CUBIC. On the basis of this 

smart building concept, Bühler 

expects to be able to sustainably 

optimise the operation of the 

building. The CUBIC complies 

with the sustainability standards 

of Leed (Leadership in Energy 

and Environment Design), 

which certified the structure by 

awarding it a gold rating. 

In terms of its design concept, 

the new innovation campus is 

integrated into the Bühler site in 

Uzwil as the bridge that links the 

development, engineering, and 

design teams with the modernised


About Bühler Insights 

Bühler’s Insights IoT solution monitors, analyses and adjusts industrial processes to make them more efficient. 

It can work with any production process to improve quality and yield, and reduce waste, carbon emissions, 

water and energy. With the Bühler Insights IoT platform, every machine in your plant can run as if your best 

operator is on the job around the clock. 

Are you aware of the amazing opportunities Bühler Insights offers to your production process? 

The Smart Chocolate Factory is a self-optimizing digital service for dosing, mixing, refining, and conching 

lines. It’s a digital factory that communicates with sensors to increase performance, reduce operational costs 

and keep quality at target. 

Step 1: Monitor and gather 

Sensors monitor the production process and gather valuable data. Smart sensors enable the quality of the 

process to be measured. Measuring the quality of a process is essential to maximizing potential. 

Step 2: Send data for analysis 

The sensors send data to Bühler Insights for analysis and visualization. Bühler draws on its 150 years of 

process know-how to derive real value from the collected data, ensuring optimal efficiency. 

Step 3: Optimise processes 

Depending on the digital service required, Bühler can optimize production processes in real time – it is like 

having your best, most experienced operator at your production line at all times. 

Step 4: Customised information 

The complete analysis is displayed on a dashboard. It can be viewed in the control room of a factory, a 

computer or a tablet. Users can customize the information they need based on their specific needs. 

Maximising efficiency with IoT 

IoT technology enables clients to remotely access critical production data practically in real time, and so make 

crucial decisions about machine performance, tolerance levels, and more. That key data provides information 

to optimise production. It also enables users to diagnose and solve system malfunctions remotely, dramatically 

cutting wasteful downtime. 

Application Centers and the 

factory. This enables Bühler 

to develop solutions together 

with customers, start-ups, and 

industry and research partners up 

to the point of market maturity 

with much higher speed and 

efficiency. The CUBIC represents 

Bühler’s purpose of ‘Innovations 

for a better world’ and it focuses 

on promoting new training and 

development methods. Among 

other things, it embraces the dual 

education system of Switzerland, 

housing apprentices and 

academics, as well as youth and 

experience. 

Project teams from all Bühler 

business areas currently reside 

in the CUBIC. Many of them 



45 

are developing digital solutions, 

including Bühler Insights, a cloudbased 

IoT platform for digital 

services, which was created in 

close partnership with Microsoft. 

About 20% of the R&D budget 

went into the development of 

digital solutions in 2018. 

“The CUBIC campus will 

become the epicenter of our 

collaborative ecosystem,” says 

CTO Ian Roberts. “It embodies 

our innovation spirit and culture, 

where we will inspire, discuss, 

understand, and derive actions 

that will support us as an industry 

to create more sustainable 

value chains, while contributing 

to addressing the burning 

environmental and societal 

challenges of our time.” 

Shorter time to market thanks to 

the Application Centers 

Vital elements of the new 

innovation campus are its eight 

modernized Application Centers. 

The ideas of customers and 

prototypes are tested in the 

Application Centers, where they 

are refined up to the point of 

market maturity. 

In the Battery Lab, researchers 

are continuing their efforts 

to develop a new, continuous 

process for mixing electrode 

slurries applied in the 

manufacture of lithium-ion 

batteries. In the Grinding & 

Dispersing Application Center, 

Bühler is developing wet grinding 

and dispersion solutions, for 

example for making printing inks. 

In the Die Casting Application 

Center, five die-casting cells 

are installed for training 

operators and for conducting 

customer tests. Many of these 

developments are already 

incorporated into modern 

applications for the e-mobility 

industry. 

In the Pasta Application Center, 

the latest pasta is being 

developed, for example highprotein 

pasta containing flour 

from pulses or products with 

a proportion of microalgae. 

The Grain Technology Center, 

at 3,000 square meters, is the 

world’s largest Grain Milling 

Application Center. It also has its 

own Analytics Lab. Among other 

things, the Nutrition Application 

Center develops textured 

vegetable proteins –alternatives 

for the growing number of 

flexitarians. Together with 

customers, the Bakery Innovation 

Center develops wholesome, 

fresh bakery products. 

In the Chocolate Application 

Center, new flavors and novel 

processes for cocoa-based 

products are tested. In the Coffee 

Application Center, customers 

test low-energy roasting 

processes to develop new taste 

variants. 

The CUBIC and the Application 

Centers will be presented to 

Bühler’s partners from industry 

and academia on the occasion 

of the Bühler Networking Days 

2019. On August 26 and 27, 

2019, Bühler expects to welcome 

nearly 800 guests from process 

industries around the world to this 

event. 

Keynote speakers at the 

Networking Days 2019 include, 

among others, Dr. Gro Harlem 

Brundtland, Norway’s first female 

Premier Minister, and Stefan 

Palzer, CTO of Nestlé. Read more 

about the speakers here: https:// 

networkingdays2019.buhlergroup. 

com/speakers/ n 

Bühler Group 

www.buhlergroup.com

46 show preview: HNC 2019 

Healthplex Expo and Natural & Nutraceutical 

Products China 2019 

19–21 June 2019 

Healthplex Expo and Natural & Nutraceutical Products China 2019 (HNC) returned to Shanghai 

China on 19–21 June 2019. HNC has been serving for Chinese health industry for nine years, and 

has become the best dedicated industry-chain event for nutraceutical, health food, and dietary 

supplements. As the best dedicated industry-chain event for the health industry in Asia, this 

grand annual event acted as a key meeting place for you to establish business relationships with 

over 25,000 industry professionals. 

HNC 2019 attracted 

1800+ exhibitors 

from more than 60 

countries, and still 

widened the scope of 

overseas halls 

Why visit? 

HNC 2018 had an exhibition area 

of more than 25,000 m2, bringing 

440 well-known domestic and 

foreign exhibitors and attracting 

25,176 professional visitors 

for business and cooperation. 

All of these make the show 

unprecedented. HNC 2018 

provided a great trade platform 

for the Big Health industry in 

China to expand the national and 

global market and grasp the latest 

trends in the health industry. 

With the advantage of connecting 

the industry chain and the good 

reputation over years, HNC 2018 

attracted leading enterprises of 

the health product industry from 

over 20 countries and regions 

like Mainland China, Hong Kong, 

Taiwan, USA, Australia, New 

Zealand, Malaysia, Japan, India, 

Canada, Thailand, Italy, UK and 

Greece. Many exhibitors were 

overwhelmed by numerous 

passionate visitors. Besides 

on-site deals, exhibitors also 


show preview: HNC 2019 

47 

NIDC Conference 

President Xi Jinping of China has recently emphasized in a speech 

that openness and cooperation are a major driving force behind 

dynamic international economic and trade activities, and that 

China will stimulate the potential for increased imports, continue to 

broaden market access, foster a world-class business environment, 

explore new horizons of opening-up, and promote international 

cooperation at multilateral and bilateral levels. With the finalization 

of the structure and function adjustments of the Chinese 

government departments, China’s regulation of the nutrition and 

health products has become stable, and the Chinese’ nutrition 

and health industry has stepped into the rapid development stage, 

wherein, the imports reached US$2.19 billion in 2017, growing by 

42.2% year on year; the cross-border e-commerce transaction scale 

reached RMB4.5 trillion in the first half of 2018, growing by 25% 

year on year. 

With the improvement of income level and enhancement of health 

consciousness of the Chinese people, consumers have growing 

demands for product quality and increasing needs for imported 

nutrition and health products, which has drawn the attention 

of health enterprises of each country. The China Chamber of 

Commerce for Import & Export of Medicines & Health Products 

(CCCMHPIE), in order to better promote development of the 

nutrition and health industry and help more quality products 

enter the Chinese market, held the 6th Nutraceutical Industry 

Development Conference--China’s Market Entry Strategy for 

Foreign Dietary Supplements at National Exhibition and Convention 

Center (Shanghai) on June 20–21, 2019, concurrently with the 

HNC 2019. The Conference invited representatives of government 

agencies such as the State Administration for Market Regulation, 

Ministry of Commerce, and customs department of China as well 

as experts to solve puzzles for enterprises from the perspective 

of issues to be addressed for products to enter China, such as 

regulatory policies, cross-border e-commerce, routes to market, and 

development trends. 

collected long lists of potential 

clients. 

HNC 2019 attracted 1800+ 

exhibitors from more than 60 

countries, and widened the scope 

of overseas halls. Adhering to the 

‘Inviting In, Going Out’ strategy, 

HNC helps more international 

brands enter the flourishing 

Chinese healthcare market and 

helps buyers purchase overseas 

new products through a one-stop 

solution. 

Why exhibit? 

Market Size 

Nationwide there are 2317 health 

food production certificates. 

Market scale surpassed 400 

billion yuan in 2017, and the total 

scale for nutraceutical industry 

exceeded 700 billion yuan (QS/ 

SC, and food for special medical 

purposes all calculated). Mainland 

China is one of the fastest 

growing markets in the world. 

As total sales of health food 

continues to grow, the market 

outlook will be rosy. 

National Policy 

The Outline of the Programme for 

Food and Nutrition Development 

in China (2014–2020) mentions 

that the state will actively raise 

the nutrient intake of its people, 

and will make the development of 

health food and nutrient-fortified 

food one of its priorities. This will 

help boost the development of 

China’s health-food market. 

Approved catagories 

As of June 2018, the China 

Food and Drug Administration 

(CFDA), which is now under the 

State Administration for Market 

Regulation (SAMR), had approved 

17,464 health-food products, of 

which 16,690 were domestically 

made and 774 were imported. 

The main functional categories 

of health-food products are to 

enhance immunity, provide dietary 

nutrition supplement, relieve 

physical fatigue, regulate blood 

lipids and assist hypoglycemia, 

etc. 

Why HNC? 

HNC originates from CPhl and 

Fi Asia-China, the two leading 

expos organised by UBM. 

Targeting the middle and highend 

market of health products, 

it aims to set the pace for health 

development. Based on nine 

years’ experience of successively 

holding Healthplex Expo and 

Natural & Nutraceutical Products 

China (HNC) in Shanghai, the 

organiser has been providing 

first-class hardware facilities 

for the Expo, and proactively 

completing services matching 

international requirements by 

integrating national high-quality 

resources, widely recruiting 

agents, distributors, retail shops, 

pharmacy chains, supermarkets 

and other buyers of healthcare 

products, assisting exhibitors to 

expand the healthcare product 

market in the Pearl River Delta 

Region, expanding channels and 

establishing the brand image. 

Healthplex Expo and Natural 

& Nutraceutical Products 

China (HNC) serves not only 

as the trading platform for 

healthcare products and brand 

demonstration platform, but also 

the important stage for industrial 

communication, technical 

interaction, information sharing 

and product innovation. 

Be part of HNC and you will: 

n Grow your business in onestop 

communication platform. 

n Meet global distributors, 

agents and decision 


48 show preview: HNC 2019 

Co-located shows 

Hi China 

Located in hall 4.1, Hi China 

is the dedicated area for 

sourcing health and natural 

ingredients. With more than 

350 leading local exhibitors, 

Hi China is the largest 

meeting place for the health 

ingredients industry in China. 

Fi Asia-China 

Located in hall 4.1 alongside 

Hi China, Fi Asia-China offers 

you acess to a wide selection 

of leading food and beverage 

ingredients suppliers who 

will be on hand to meet your 

market demands. 

ProPak China 

ProPak China took place in 

Halls 5.1,6.1 and 7.1. These 

events are your one-stop shop 

for processing and packaging 

solutions for industries 

including food, beverages, 

dairy products, cosmetics, 

pharmacy, health, and more. 

Starch Expo 

Starch Expo took place in 

Hall 7.1 and will welcome 

more than 200 domestic and 

international enterprises 

related to starch, starch 

derivatives, starch processing 

machinery, as well as the 

potato industry. 

makers from E-commerce, 

supermarkets, pharmacy 

stores, etc. 

n Learn the most up-to-date 

market trends and regulations 

via the value-added onsite 

seminars. 

n Strengthen your brand by 

our unique online and offline 

channels. 

Below are some features of the 

exhibition 

Overseas Hall 

Occupying half the size of 

the fair, the highest among 

all Asia and Pacific peers 

Countless overseas exhibitors 

were brought here from 20+ 

countries and regions, including 

America, Australia, Canada, 

Germany, Brazil, Finland, 

Malaysia, Indonesia, India, Korea, 

Japan, Singapore, Hong Kong, 

and Taiwan. Exhibitors had faceto-face 

meetings with high-end 

overseas buyer delegations 

invited from Australia, New 

Zealand, Malaysia, Singapore, 

Japan, and Korea. New exhibitors 

included global brands like 

Blackmores, Swisse, Lipa, 

VITACO, Jamieson, GRAPE 

KIND, LALLEMAND, DUPONT, 

The Enzymes 

Pavilion provided a 

trade platform for 

communication, 

cooperation, and 

brand promotion, and 

introduced enzymes 

to more audiences, 

powering the 

development of the 

enzymes industry 

AURINDA, AUNEW, Enervite, 

Nathae, GELITA, Robison 

Pharma, TCI, Nutribiotech, 

Euglnea, Gnosis, Cosme 

Company, Plameca, Kolmar, to 

name just a few. 

Beauty and Enzymes 

The Enzymes Pavilion provided a 

trade platform for communication, 

cooperation, and brand 

promotion, and introduced 

enzymes to more audiences, 

powering the development of the 

enzymes industry. n 

Healthplex Expo 2019 

Natural & Nutraceutical Products 

China 2019 

www.hncexpo.com/Hnc 


show preview: HNC 2019 

49 

UPCOMING SHOWS FOR ISSUE 3 OF 

foodeurope 

We pride ourselves on keeping our readership up-to-date with the latest conferences and 

exhibitions that are such an important part of our industry activities. Below are just three that we 

will be featuring in our next edition. Please get in touch if you will be participating in these and 

would like to contribute. 

PACK EXPO Las Vegas 

September 23–25, 2019 

www.packexpolasvegas.com 

See technology in action 

There’s no substitute for 

examining equipment at full scale, 

in action and in person –so you 

can envision how to solve your 

production challenges. 

Find the best solutions 

At PACK EXPO Las Vegas you can 

spot trends, connect with experts 

and explore the best solutions to 

make your ideas a reality. 

Gain a competitive edge 

With so many solutions on display, 

you’re sure to find ways to apply 

a technology, achieve cost-saving 

efficiencies or boost output in an 

unexpected way. 

SupplySide West 

October 15–19, 2019, Las 

Vegas 

https://west.supplysideshow. 

com/en 

SupplySide West is all about the 

science and strategy around the 

development of finished products 

that drive the global business 

economy. Join us this year to 

learn about new trends from over 

1,300 exhibitors and 140 hours 

of educational and conference 

programming. 

SupplySide West is the largest 

gathering of health & nutrition 

professionals bringing together 

more than 17,000 ingredient 

buyers and suppliers from 

throughout the industry. 

More than ever, it is a team 

effort for companies in the global 

dietary supplement, functional 

food and beverage, personal 

care, and sports nutrition 

industries to drive their innovation, 

growth and profitability, with 

input from purchasing, R&D, 

product development, executive 

management, marketing, 

compliance and more. 

Gulfood Manufacturing 

October 29–31, 2019, Dubai 

www.gulfoodmanufacturing.com 

Gulfood Manufacturing is the 

region’s biggest food and beverage 

processing industry event which 

will connect you with suppliers 

from 60 countries showcasing the 

latest F&B manufacturing business 

improvement tools. 

As a food & beverage manufacturer, 

you are faced with multiple socioeconomic, 

operational and food 

safety concerns. Becoming energyefficient, 

finding budget-friendly 

raw materials, putting manpower to 

better use and boosting productivity 

are all front of mind, while still 

aiming for greater profitability. 

At Gulfood Manufacturing 

1,600 global suppliers of latest 

ingredients, processing, packaging 

and logistics solutions are waiting 

to meet you and help solve your 

biggest production, capacity and 

automation challenges. 

These are solutions that can save 

you money which you could be 

spending on better things, 


50 analysis & control 

US organic sales break through 

US$50 billion mark in 2018 

Clean, transparent, fresh, sustainable. Environmentally friendly, animal humane, high quality, 

social activism. Those traits are all identified with organic, and in 2018 they all helped push 

organic sales to unprecedented levels. The US organic market in 2018 broke through the US$50 

billion mark for the first time, with sales hitting a record US$52.5 billion, up 6.3% from the 

previous year, according to the 2019 Organic Industry Survey released by the Organic Trade 

Association. 

New records were made in both 

the organic food market and 

the organic non-food market. 

Organic food sales reached 

US$47.9 billion, for an increase of 

5.9%. Sales of organic non-food 

products jumped by 10.6% to 

US$4.6 billion. The growth rate 

for organic continued to easily 

outpace the general market: in 

2018, total food sales in the U.S. 

edged up just 2.3% while total 

non-food sales rose 3.7%. 

Millennials are pushing for 

transparency and integrity in the 

food supply chain, and they are 

savvy to misleading marketing. 

The USDA Organic seal is gaining 

new appeal as consumers realize 

that organic is a certification 

that is not only monitored and 

supported by official standards, 

but is the only seal that 

encompasses the spectrum of 

Non-GMO, no toxic pesticides or 

chemicals, dyes or preservatives. 

Almost 6% (5.7%) of the food 

sold in this country is now 

organic. Today’s consumers can 

find organic products – food 

and non-food items – in every 

aisle of their grocery stores. 

They can choose organic in their 

favourite big box store, their club 

warehouse store, even in their 

neighbourhood convenience store, 

and increasingly on the internet. 

Organic is no longer a niche 

market. 

“Organic is now considered 

mainstream. But the attitudes 

surrounding organic are anything 

but status quo,” said Laura 

Batcha, CEO and Executive 

Director of the Organic Trade 

Association. “In 2018, there was 

a notable shift in the mindset of 

those working in organic toward 

collaboration and activism to 

move the needle on the role 

organic can play in sustainability 

and tackling environmental 

initiatives.” 

“Activism is a natural reaction 

from an industry that is really 

close to the consumer. When 

we are in an environment where 

government is not moving fast 

enough, the industry is choosing 

to move to meet the consumer 

rather than get stalled,” said 

Batcha. 

Produce still reigns supreme 

Still the stalwart of the organic 

industry, sales of organic fruits 

and vegetables rose to US$17.4 

billion in 2018 for a 5.6% rate of 

growth, on par with the growth 

attained in 2017. By comparison, 

the overall fruits and vegetables 

category, including both organic 

and conventional products, grew 

by just 1.7% in 2018. 

Fruits and vegetables now 

TOTAL U.S. ORGANIC SALES AND GROWTH, 2009-2018 


analysis & control 

51 

account for 36.3% of all organic 

food sales. Organic fruits and 

vegetable make up close to 15% 

(14.6%) of all the produce sold in 

the US, and have nearly doubled 

their market share in the last ten 

years. 

Produce is a gateway to organic 

for consumers, especially 

Millennials and those with young 

families. Industry experts note 

that the more people learn about 

health and wellness, the more 

people buy fresh produce. 

Popular in the organic produce 

aisles: the classics like carrots, 

greens, apples, bananas. Also 

hitting stride are organic berries, 

avocados, brussel sprouts, 

cauliflower and tropical fruits 

like mangoes and papayas. And 

outside the fresh produce section, 

the frozen, canned, and dried 

vegetable and fruit sections also 

made gains. 

Innovation is key in the organic 

dairy market 

Shoppers, especially young 

families, are increasingly seeking 

out products made from highquality 

simple ingredients 

from brands committed to 

sustainable agriculture and its 

environmental benefits. Those 

shoppers turn to organic dairy as 

a trusted clean product free of 

antibiotics, synthetic hormones 

and chemicals. But growth in the 

US dairy sector slowed for the 

second straight year due largely 

to shifting diet trends. Still the 

second-largest organic category, 

dairy and egg sales were US$6.5 

billion in 2018, up 0.8% from 

2017. 

Although growth in organic egg 

sales has slowed from the strong 

double-digit growth seen in the 

first part of this decade, the 

US$858 million category still 

grew by a solid 9.3% in 2018. As 

more consumers get into organic, 

organic egg demand is expected 

to continue growing. 

But where skim milk and low fat 

products were not so long ago 

favoured by consumers, products 

high in healthy fats and protein 

are now popular. Many Millennials 

have also moved away from 

livestock-based products toward 

plant-based foods and beverages. 

Experts said that to satisfy 

today’s consumer, the importance 

of innovation in the organic dairy 

sector has never been greater. In 

2018, the industry responded with 

milk beverages with increased 

protein, more full-fat dairy 

products, new flavours and grassfed 

products. 

Organic reaching far beyond food 

Consumers are making the 

connection that the same reasons 

they choose to eat organic food 

apply to the non-food products 

they use--whether napkins for 

their dinner table, food for their 

pets, lotions they put on their skin 

or the supplements they ingest. 

Consumers want clean labels 

and to reduce the chemical load 

on their bodies. Millennials also 

have a higher awareness around 

supply chain transparency and 

sustainability. All of these factors 

bode well for the future of the 

organic non-food industry. 

The outlook for 

organic is not without 

its challenges, but 

all expectations are 

that innovation 

and activism by the 

organic industry 

will continue to 

build as the sector 

works to maintain 

the credibility of the 

Organic seal and the 

trust of consumers 

In 2018, the organic non-food 

category reached US$4.6 billion 

in sales with a growth rate of 

10.6%. This rate is both well 

above the 7.4% growth rate 

reported in 2017, and the 3.6% 

growth rate reported in 2018 

for the overall non-food industry 

(conventional and organic 

combined). 

The strongest growth came from 

fibre, the largest of the non-food 

categories, which accounts for 

40% of the organic non-food 

market. In 2018, fibre recorded 

US$1.8 billion in sales, up from 

US$1.6 billion in 2017. 

An organic outlook of innovation 

and activism 

The outlook for organic is not 

without its challenges, but all 

expectations are that innovation 

and activism by the organic 

industry will continue to build as 

the sector works to maintain the 

credibility of the Organic seal and 

the trust of consumers. 

“Organic is in a unique and tough 

environment. The government 

is slowing the advancement of 

the organic standard, but the 

positive news is that industry is 

finding ways to innovate and get 

closer to the consumer without 

walking away from the organic 

program – the sector is innovating 

yet requiring that federal organic 

be in place,” said Batcha. 

“So, whether it’s grass-fed, 

regenerative, or Global Organic 

Textile Standard certified, they all 

have to be organic. The industry 

is committed to standards and 

giving consumers what they 

want.” 

This year’s survey was conducted 

from January through April 

2019 and produced on behalf of 

the Organic Trade Association 

by Nutrition Business Journal 

(NBJ). More than 200 companies 

completed a significant portion 

of the in-depth survey. Executive 

summaries of the survey are 

available to the media upon 

request. n 

Organic Trade Association 

www.ota.com 



Flavour Research in Europe spearheaded 

amongst PhD students by Giract Awards 

The tenth edition of the Giract Flavor Awards for the academic year 2019/2020 has been 

announced. This programme intends to promote innovative flavour research amongst PhD 

candidates across European Universities and Research Institutes. PhD students enrolled in 

Universities and Research Institutes from 32 European countries (28 EU countries (including UK), 

Switzerland, Norway, Turkey and Russia) are eligible to apply. 

The flavour industry needs welltrained 

people and it needs to 

attract scientists from a wider 

range of backgrounds such 

as chemists and biochemists 

to undertake PhDs in flavour. 

The award programme offers 

bursaries to PhD students who 

are starting their research and 

honours PhD students for their 

high-quality and innovative 

theses. 

This award is relevant to two 

different groups of PhD students 

– Group 1: those who are about to 

complete their PhD and hence will 

soon be exploring opportunities 

for employment, and Group 2: 

those who are about to commence 

their PhD studies. Innovation will 

be the key criterion in judging the 

theses submitted for evaluation. 

An award of EUR 5000 will be 

presented to the author of the 

best thesis and a bursary of EUR 

3000 will be awarded to each of 

the 6 selected students in the 

first year of their research. PhD 

projects and students will be 

assessed to ensure that both 

meet the eligibility criteria. 

In addition, the 6 winning 1st year 

PhD students will be offered the 

opportunity to visit the laboratory 

of a selected sponsor company 

by using a part of their winning 

bursary for their travel and stay. 

This will enable them to obtain a 

first-hand view of an industry R&D 

centre. 

Following nine highly successful 

European Flavor PhD Research Award Ceremony 2018/2019 

Dr. Judith Delius (Technical University of Munich, Germany) receiving the Best 

Thesis Award from Dr. Krishnakumar (Managing Director, Giract) 

programmes, a unique and 

focused industry consortium 

of seven key industry players 

comprising DSM Food 

Specialties, Givaudan, Kerry, 

Kikkoman, Lesaffre International, 

Mitsubishi Corporation Life 

Sciences (MCLS) Europe and 

Nestlé is renewing its support 

to expand flavor research 

competence in Europe by 

encouraging PhD students to 

select this avenue of research. 

Giract steers the administration 

of the programme and it is coordinated 

by Prof. Andy Taylor of 

the University of Nottingham. 

The current 2019/2020 edition 

will broaden its reach across 

Europe to include candidates 

from universities and institutes 

in Russia. The programme has 

been receiving recognition and 

support from various industry 

associations and forums including 

the European Federation of 

Food Science and Technology 

(EFFoST), Institute of Food 

Science & Technology, UK/ 

Europe, Institute of Food 

Technologists, USA; ISEKI-Food 

Association, Europe; International 

Union for Nutritional Sciences 

and EURAXESS (pan-Europe 



53 

European Flavor PhD Research Bursary winners, 2018/2019 

The Group 2, first year PhD studies, category attracted a total of 13 

applications. 

network), UK Flavor association, 

etc. 

The 2018/2019 edition of the 

awards programme spanned 31 

European countries, over 1000 

professors from 255 universities. 

It attracted 23 applications 

from PhD students studying in 

16 different Universities in 11 

countries. 

Winners and adjudication 

Dr. Judith Delius, student 

of Dr. Ulrich Kulozik, Technical 

University of Munich, Germany 

was the laureate of the 

2018/2019 Best PhD Thesis 

Award. The category attracted 11 

applications from seven European 

countries including Turkey. 

European Flavour PhD Research 

Award Ceremony 2018/2019 

Judith’s research entitled 

‘Molecular insights into the 

mechanisms of Oral Astringency: 

A multidisciplinary approach’ 

received the following appraisal 

from the adjudication panel: 

“Astringency has been recognized 

for many decades and a wide 

range of different chemical 

compounds (phenolics, metal 

salts, chitosan, etc.) have 

been identified as astringents. 

However, a universal mechanism 

to explain how they create 

the sensation has not been 

forthcoming”. 

“A proposal that astringency was 

caused by precipitation of some 

mucosal proteins did not apply 

to all the astringent compounds, 

so this thesis developed a 

Research topics like 

natural solutions 

for aroma/taste 

perception, flavour 

masking/modulation, 

flavour reactions/ 

changes or how to 

moderate the effects 

of reduced salt have 

been proposed 

different way to study the 

interactions between astringent 

compounds and proteins. This 

involved using NMR to measure 

the ligand/protein binding 

where free ligand gave a strong 

NMR signal whereas bound 

ligand gave no signal. Using a 

‘titration’ method, solutions of 

salivary proteins were added to 

solutions of ligands until the NMR 

signal was quenched. From the 

titration curve, the strength of 

binding could be calculated. The 

technique was then applied to a 

more complicated system, the 

salivary pellicle, where it was 

found that ligands interacted with 

specific components in the pellicle 

and caused physical changes 

in the lubricating properties, 

as measured by tribology. 

Protein analyses were used to 

identify pellicle components. 

The combination of NMR with 

tribology and proteomics is 

highly innovative, the thesis is 

very well presented and shows a 

very thorough understanding of 

the background science and the 

techniques used”. 

The variety of research topics 

and the quality of science in the 

first-year proposals, and in the 

PhD theses, indicate that there 

is a strong academic research 

base in Europe. This base, along 

with the encouragement from the 

Giract awards should ensure that 

there are well trained personnel to 

tackle the challenges of the flavor 

industry as we move to address 

issues like flavouring plant 

protein-based foods and strive to 

feed an ever-growing population. 

Flavour innovation in Europe 

Health and wellness has emerged 

as a mainstream trend influencing 

the future of flavour and its 

innovation around the world, 

including in Europe. Sustainable 

sourcing of flavour components 

from natural raw materials can 

be noted as one outcome of this 

drive. Food matrix and processing 

have been explored using sensory 

and analytical technology to 

understand the complexity 

in flavour reactions, flavour 

development and perception. 

The flavour consortium of 

sponsors not only provides the 

funds for the awards but has 

also engaged with academics 

to discuss where the industrial 

research needs lie. Research 

topics like natural solutions for 

aroma/taste perception, flavour 

masking/modulation, flavour 

reactions/changes or how to 

moderate the effects of reduced 

salt have been proposed. Giract 

has been examining these topics 

in the context of new PhD 

research with European academia 

and strongly believes that it can 

help bridge the research and 

industrial practices and provide 

solutions to the challenges in the 

food and flavour industries. n 

Dr. V. Krishnakumar 

Prof. Andy Taylor 

Giract 

www.giract.com 



Eating with a conscience: Ethical food and 

drink sales hit £8.2 billion in 2018 

83% of UK adults have bought food/drink with an ethical certification. 

‘Attenborough effect’ helped encourage 67% of UK adults to reduce the amount of plastic 

packaging they bought in the last year. 

Free-range is the most widely bought ethical food and drink. 

British consumers are increasingly 

eating with a conscience as latest 

research from Mintel reveals 

that last year the nation spent 

£8.2 billion on ethical food and 

drink, including organic, Fairtrade, 

Rainforest Alliance and Marine 

Stewardship Council (MSC) 

certified products. Over the 

past five years, sales of ethical 

food and drink have shot up by 

43% from £5.7 billion in 2013. 

This year, sales are forecast to 

increase a further 4% to reach 

£8.6 billion. The sector’s ongoing 

popularity is set to continue, as 

sales of ethically certified food 

and drink are projected to rise by 

17% to reach £9.6 billion between 

2019-23. 

This popularity is widespread, as 

today, a caring 83% of UK adults 

say they have bought food/ 

drink with some sort of ethical 

certification. Proving a hit with 

more mature Brits, those most 

likely to buy ethically-certified 

food/drink are aged over 55 

(87%). 

But while ethical food and drink 

is growing in popularity, Mintel 

research reveals that cost is a 

significant barrier, as seven in ten 

(70%) UK adults say that eating 

sustainably/ethically is harder 

when money is tight. Confusion 

is having an impact too, as six in 

ten (60%) UK adults say that it is 

difficult to know the differences 

between the various sustainable/ 

ethical schemes. 

Alice Baker, Mintel Research 

Analyst said: “Ethical food and 

drink has enjoyed strong sales 

growth in recent years, but 

price poses a significant barrier 

to greater uptake. This makes 

it imperative for companies to 

demonstrate to consumers how 

they can shop ethically without 

breaking the bank and how 

ethical products can – in some 

cases – even be the financiallysavvy 

option. Drawing attention 

more strongly to where standard 

own-label products have ethical 

certifications would allow retailers 

to demonstrate to shoppers 

that they can buy ethically and 

potentially save money too. 

Products using surplus produce, 

for example the ‘wonky veg’ boxes 

offered by various supermarkets, 

can also be presented as both a 

financially-savvy option and an 

ethical one to tackle food waste.” 



55 

Comments Alice. 

Waging a war on plastic 

Following the television series 

Blue Planet II, it seems the 

‘Attenborough effect’ is having an 

impact on plastic use as seven in 

ten (67%) UK adults have made 

efforts to reduce the amount of 

plastic packaging they bought in 

the year to February 2019. Keen 

to cut back on plastic waste, 

six in ten (60%) Brits say they 

would be happy to use their own 

containers at supermarkets (ie for 

carrying meat or fish). But while 

consumers are keen to do their 

part to reduce waste, eight in ten 

(83%) Brits believe that retailers 

should do more to help reduce 

packaging waste. 

Around half (48%) of UK adults 

say they are loyal to companies/ 

brands whose ethics align with 

their own, rising to 56% of under- 

25s. In fact, a third (33%) of UK 

adults say they have stopped 

buying products from companies 

that have acted unethically, rising 

to 43% among under-25s. 

While 49% of UK adults believe 

that their food and drink choices 

make a difference to the 

environment, slightly more (51%) 

disagree or are unsure whether 

or not this is true. This highlights 

the importance of reassuring 

consumers that their shopping 

actions have an impact. 

“The recent climate change 

protests have pushed 

sustainability high up on the 

news agenda. The food and 

drink industry is under growing 

About Mintel 

Mintel is the world’s leading 

market intelligence agency. For 

over 40 years, Mintel’s expert 

analysis of the highest quality 

data and market research 

has directly impacted on 

client success. With offices in 

London, Chicago, Shanghai, 

Belfast, Düsseldorf, Kuala 

Lumpur, Mumbai, Munich, 

New York, São Paulo, Seoul, 

Singapore, Sydney, Tokyo, and 

Toronto, Mintel has forged a 

unique reputation as a worldrenowned 

business brand. 

pressure to take action on issues 

such as carbon emissions, 

plastic pollution and food waste. 

However, any actions here can 

only be truly effective in tackling 

these issues if companies are 

able to persuade shoppers to buy 

sustainably/ethically certified 

products on a regular basis. 

Consumers’ doubts over whether 

their buying choices make a 

difference to the environment 

present a significant barrier, 

likely causing apathy and inertia. 

Companies must therefore make 

the benefits of buying ethical 

food/drink to the environment, 

and to wider society as a result, 

more tangible to shoppers.” Alice 

adds. 

Free-range tops ethical 

purchases 

Finally, Brits’ love of animals sees 

free-range (66%) ranked as the 

most widely bought food with 

an ethical certification; a claim 

which is widespread in selected 

everyday categories like eggs 

and chicken. In fact, concern 

over animal welfare (45%) is the 

number one reason for buying 

any food/drink with an ethical 

certification. 

Meanwhile, Fairtrade ranks as 

the nation’s second most popular 

ethical food and drink, bought by 

around half (53%) of Brits. Foods 

with a Red Tractor certification 

are bought by 49% of consumers 

and organic foods are purchased 

by 30% of Brits. 

Environmental sustainability 

appears to chime among under- 

35s, who show higher purchasing 

of food/drink with related 

certifications. A third (32%) of 

16-34s buy Rainforest Alliance 

products, compared to an average 

of 25% of Brits; while 30% buy 

products with the FSC (Forest 

Stewardship Council) label onpack, 

compared to an average of 

20%. 

“Free-range is a long-established 

label that spans various products, 

including eggs, poultry and – 

latterly – dairy products, including 

milk and yogurt. The intuitively 

tangible animal welfare image of 

free-range undoubtedly underpins 

its popularity.” Alice concludes. n 

Mintel 

www.mintel.com 



The latest news from NUTRI-FACTS 

NUTRI-FACTS, a DSM initiative, offers scientifically substantiated facts and news on vitamins, 

carotenoids and micronutrients for consumers and healthcare professionals. Below are two 

examples of the latest news from the site. 

leaves the stomach, which helps 

maintain normal blood glucose 

levels after eating. Secondly, 

one particular type of 

dietary fibre such as that found 

in oatmeal makes a thick gel in 

the intestines. Bile salts from 

digestion is trapped in the gel and 

it passes out of the body. Bile 

salts are made from cholesterol, 

so the body uses cholesterol from 

the blood to make more bile salts, 

thus reducing cholesterol levels. 

Topic of the month: Got 

fibre? Who doesn’t get 

enough and why we need 

more 

Julia Bird, BSc, MPH Senior 

associate scientist, DSM 

Nutritional Products 

Dietary fibre is part of 

a balanced and healthy 

diet. It is found naturally in 

plant foods. Dietary fibre’s 

benefits come from not being 

absorbed: dietary fibre passes 

through our bodies largely intact, 

and this is what makes it so 

helpful. However, many people do 

not get enough! How can we get 

more fibre in our diets? 

What does dietary fibre do in the 

body? 

Dietary fibre is good for our gut, 

good for our heart and good for 

our waistline. Fibre holds water 

as it passes through the large 

intestine, leading to a soft stool 

that is easy to pass. Certain 

fibres, such as those from dried 

plums, create an ‘intestinal 

hurry’ that promotes regularity. 

Higher fibre intakes are 

associated with a lower risk of 

constipation. 

There are two ways that dietary 

fibre can help the heart. First 

of all, dietary fibre in a meal 

slows the speed at which food 

Dietary fibre helps us to feel 

fuller after eating a meal. Dietary 

fibre is not absorbed directly so 

it increases bulk throughout the 

digestive tract. It slows the speed 

at which nutrients are absorbed, 

which means that feelings of 

hunger are subdued for longer 

after a meal. These effects of 

fibre on satiety prevent hunger 

pangs and may have a modest 

effect on our weight. 

How much dietary fibre do we 

need? 

The amount of dietary fibre 

that is recommended varies 

per country, however most 

recommend that adults 

consume at least 25 grams of 



57 

fibre per day. Children generally 

eat less than adults, and the 

recommendations for children 

are therefore lower. 

Who needs more dietary fibre? 

Despite its many health benefits, 

many people around the world 

do not get enough fibre every 

day, leading to a global ‘fibre 

gap’. Overall, intakes of dietary 

fibre are less than half of 

recommendations 0 . In diverse 

countries such as China, Iran, 

the U.S. and many countries 

in Europe, and in different 

age groups, studies show that 

intakes are routinely lower than 

recommendations. In the U.S., 

less than 5% of the population 

has intakes of fibre greater than 

their age- and gender-based 

recommendations. A study in 

Australia found that adolescents 

and young adults, girls, men and 

people of lower socio-economic 

status were at greatest risk of 

low fibre intakes. While women 

and older adults tended to have 

better fibre intakes, many people 

in these groups also fell short 

of intake recommendations. 

Good dietary fibre sources 

The best sources of dietary fibre 

are from plants because fibre 

is actually part of the structure 

of plant cells. Cereals (especially 

whole grain), legumes, seeds, 

mushrooms, fruit and vegetables 

all contain fibre in varying 

amounts. 

Expert opinion: Chrononutrition: 

personalizing 

which supplements to take 

and when 

Michael F. Roizen M.D. Chair, 

Cleveland Clinic Wellness 

Institute Chief Wellness Officer, 

The Cleveland Clinic 

You’re probably familiar with 

biological clocks – the circadian 

rhythm that sends out chemical 

signals at certain times of the 

day to help you wake, sleep and 

do other activities. Well, the 

body also has a food clock – in 

that the body wants to sync 

food consumption with chemical 

reactions in the body. Studies 

in animals and humans find that 

eating out of sync with this clock 

is associated with weight gain, 

chronic disease and premature 

aging. To override that system, 

you can eat in a way – earlier, 

not later – that aligns food 

patterns with your internal clock. 

This concept is chrono-nutrition. 

How to synchronize the body’s 

systems 

Research suggests that a 

few nudges to regular eating 

habits will help synchronize the 

body’s internal systems. Most 

importantly, it means two things: 

Limit eating to when the sun 

shines – about a 12-hour window 

or better yet, shorter. That 

means cutting back on nighttime 

refrigerator raids. 

Eat more in the morning 

and midday and less later 

on. The body works best if you 

pre-load your calories, rather than 

saving them until the end of the 

day, which is what many of us do. 

Vitamin supplements 

In an ideal world, food would 

provide all the vitamins, 

minerals, micro- and 

macronutrients needed to 

power the body. But research 

shows that when it comes to the 

recommended dietary allowance 

(RDA) of nutrients, 99.9% 

of people fail to take in 100% 

of what’s recommended and 

only seven percent of baby 

boomers get more than 20% of 

the Daily Value of all vitamins and 

minerals. 

Chrono-nutrition and 

supplementing responsibly 

Most experts in the field of 

longevity promotion, including 

myself, believe these deficiency 

numbers fall short of what 

is optimal for healthy 

longevity. There are 

several nutritional supplements 

that support overall health when 



taken at the best time of day to 

help sync the body’s systems. 

Vitamin D3 

Under the conditions experienced 

by our great, great forefathers, 

they didn’t need to get active 

vitamin D from food. Rather, their 

bodies made it from sunlight. 

Dark skin protects against 

intense, equatorial sun, while 

allowing for adequate vitamin 

D production in skin to foster 

healthy growth and development. 

In these eras, the level of vitamin 

D in the body, based on what we 

know about levels achieved by 

populations living outdoors with 

frequent sun exposure, was in the 

range of 50 to 110mg/dL. 

In populations that live north 

of the line between Atlanta 

and Los Angeles, 67–93% of 

the population is vitamin-D 

deficient—with a blood level 

below 30ng/ml. The sun rays 

that reach earth north of that 

line between October 1 and 

April 15 do not have enough 

energy in general to convert 

precursors to active vitamin 

D. Even in the southern parts 

of the U.S., more than 50% of 

people are deficient in vitamin 

D at a level of 30ng/ml (or mg/ 

dL). Research shows a blood 

level of 35ng/ml helps protect 

arteries from the effects of aging, 

is associated with less incidence 

of dementia and protection 

against erectile dysfunction. After 

50 years of age, the absorption 

of vitamin D by the body has 

been found to be irregular. 

Therefore, I advise people who 

are over the age of 50 to get a 

blood test annually to find out 

what supplementation is needed 

to reach a level of 50 to 80ng/ 

ml of vitamin D. Until then, speak 

to your health care practitioner 

about taking 2,000 IU daily. 

DHA is the part of 

fish oil that is brain 

food since 97% of 

the omega-3s found 

in the human brain 

is made up DHA 

omega-3 

Multi-vitamins 

In terms of chrono-nutrition, I 

recommend slipping a multivitamin 

in half, so one half is taken 

in the morning (a.m.) and the 

other half is taken in the 

afternoon (p.m.). By splitting the 

multi-vitamin in half, it helps keep 

nutrient blood levels constant in 

the body as you urinate the watersoluble 

components in under 16 

hours, which you likely notice in 

the change of color in your urine. 

Look for a multi-vitamin with 

nutrient levels close to the 

recommended dietary allowance 

(RDA) since a spike in one 

nutrient can throw off the 

working relationship between 

nutrients and can do more 

harm than good. Be sure none 

of your other supplements 

have additional amounts of 

these vitamins or minerals or 

you may experience toxicity 

from increased levels of one 

nutrient. 

Calcium citrate and magnesium 

Calcium supports your health in 

many ways, including building 

bone strength, helping nerve 

functioning, and reducing the risk 

of certain cancers. 

Generally, people get about 

half the daily calcium they need 

(total in a day recommended is 

~1,200mg) from food alone, so 

take a 600mg supplement. It 

usually is not included in 

appreciable amounts in a 

multi-vitamin, so that is 

why an additional supplement may 

be needed. Magnesium at 300mg 

a day helps counteract the 

constipation complication 

associated with calcium. The 

ratio of the two is important for 

cancer prevention and nerve 

functioning so both should be 

taken daily 16 . Magnesium helps 

regulate muscle and nerve 

function, blood sugar levels, 

blood pressure and is important in 

making protein, bone and healthy 

DNA. 

I typically suggest people take 

magnesium at night as it can 

help support sleep initiation and 

maintenance. 

DHA omega-3 

DHA is the part of fish oil that 

is brain food since 97% of the 

omega-3s found in the human 

brain is made up DHA omega-3. I 

recommend 900mg of DHA 

omega-3 daily or eat 12 ounces 

of salmon or ocean trout a week, 

and try taking this nutrient in the 

morning to support nutrition levels 

throughout the day. Salmon cakes 

in the morning are delicious too! n 

All content © DSM Nutritional 

Products Europe AG, Human 

Nutrition & Health, 2018. 

NUTRI-FACTS 

www.nutri-facts.org 


analysis company & control news 

59 

DuPont Nutrition & Biosciences Receives Infant Nutrition Ingredient of the Year 

Award 2019 for CARE4U 2’-FL Human Milk Oligosaccharide 

DuPont Nutrition & Biosciences has received the prestigious 

NutraIngredients Europe ‘Infant Nutrition Ingredient of the Year 

Award 2019’ for their innovation and commercialisation in promoting 

infant nutrition by supplementing infant and toddler formula with 

Human Milk Oligosaccharides (HMO) to make it closer to the gold 

standard of human milk, as well as supporting digestive, immune and 

cognitive development in infants. 

The infant nutrition award was presented at a ceremony in 

Geneva, Switzerland following Vitafoods Europe and is given 

for true innovation and cutting-edge research in the nutrition 

and dietary supplements industries and is an acknowledgement 

of the industry’s very best international health innovation and 

commercialization. 

“This win follows last year’s NutraIngredients USA win for CARE4U 2’-FL HMO which again underlines the 

innovation, research and now commercialization indicating that commercially produced HMOs such as CARE4U can 

provide some of the health-promoting effects of the HMOs present in human milk, helping to close an important gap 

between human milk and infant formula,” said Ratna Mukherjea, Technical Fellow, Technology & Innovation Leader- 

HMO, DuPont Nutrition & Biosciences. 

Steen Lyck, Global Business Director, HMO, who accepted the award alongside Ratna on behalf of DuPont Nutrition 

& Biosciences, said, “this award is a validation from diverse panel of independent experts confirming the quality of 

science, innovation and market potential of HMOs in both the infant and toddler formula market. CARE4U is suitable 

for dietary supplements as well, given that it is one of the highest purity and density HMOs on the market, allowing for 

smaller dose size and ability to combine with other ingredients.” 

“The judges said the commercialisation and success seen with the ingredient is a major innovation in the infant nutrition 

category. They were impressed by the ability to produce the HMO ingredient at a large scale and in a highly pure form, 

and noted that regulatory approval in the EU and US among other regions, offers big market potential to build on early 

commercial success,” said Nathan Gray, Senior Editor, NutraIngredients Europe. 

“It was a rigorous process including both a written submission and a presentation to the panel of judges and I would like 

to thank the entire DuPont HMO team on working together on the submission. I also would like to congratulate all our 

fellow finalists and winners on this momentous achievement,” said Ratna. 

Also shortlisted from DuPont in the Weight Management Ingredient of the Year category was HOWARU ® Shape, a 

unique combination of probiotic (B420) and prebiotic (Litesse ® Ultra) clinically proven to naturally keep your waist 

trim. 

As a commitment to our dynamic industry DuPont is honoured to sponsor the regional NutraIngredients Awards which 

reward true innovation and cutting-edge research in healthy foods, supplements and nutrition. 

DuPont is at the forefront of microbiome science and pre- and probiotics. DuPont delivers an unmatched innovation 

platform that allows manufacturers to leverage synergies among HMOs, probiotics and other ingredients, offering 

brand growth and differentiation opportunities. We also offer the broadest range of clinically documented probiotics, 

unrivalled dietary-supplement-formulation and finished-format expertise, and robust regulatory support to help you 

comply with local requirements. n 

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60 company news 

Barry Callebaut formally launches ruby, the fourth 

type, in the United States and Canada 

The wait is over. The fourth type, which has been welcomed by artisans, 

brands and consumers across the globe, is now broadly available in 

the biggest chocolate and confectionery market, the United States, 

as well as in Canada. Barry Callebaut’s ruby has a new and unique 

sensory profile – a tension between fresh berry-fruitiness and luscious 

smoothness – unlocked from pure cocoa beans that are specially chosen 

for their ruby properties, without adding berry flavours or colours. With 

its one-of-a-kind taste and colour, ruby satisfies a different consumer 

need than dark, milk and white chocolate, providing chefs, artisans and chocolatiers unlimited 

product pairing opportunities, including bars and tablets, bonbons, pastries, desserts and more. Peter Boone, CEO & 

President, Barry Callebaut Americas, said: “Fuelled by the overwhelming consumer response around the globe, Barry 

Callebaut collaborated with a small group of pioneering artisans over the last six months to soft launch ruby in the US 

marketplace. The sales of those consumer products have been very strong. As a result, to help ensure that our business 

partners have access to the product, we feel that now is the time to take the next step in our global roll-out campaign, 

and introduce ruby to the entire North American market.”To obtain a US standard of identity for the breakthrough 

innovation, Barry Callebaut, therefore, is working closely with the FDA to begin test marketing ruby as a new chocolate 

product in the US, with the ultimate goal of establishing a new standard of identity reflecting ruby’s distinctive sensory 

profile. In the meantime, ruby will be launched in the US as ruby couverture. 

Bas Smit, Global Vice President Marketing of the Barry Callebaut Group, elaborated, “Given the fact that ruby satisfies 

an unmet consumer need, we decided not to trademark ruby chocolate across the world, as no one should ‘own’ ruby. 

We aim for category growth and to have ruby accepted as the fourth type of chocolate.” Preceding the formal launch of 

ruby in North America, Barry Callebaut won the NCA’s ‘Most Innovative Supplier’ award in recognition of ruby in 2018, 

and globally-renowned U.S. late-night television show Saturday Night Live featured ruby in a skit. Hollywood also had a 

taste of ruby at the Official After party of the 2018 Academy Awards. This innovation, which has been in the making for 

more than 10 years, was crafted by leveraging the knowledge of Barry Callebaut’s global network of 28 R&D centres, 

Jacobs University Bremen (Germany), and over 175 years of expertise in sourcing and manufacturing. n 

Meeting the growing demand for label-friendly ingredients 

Cargill has announced that it will break ground in June on the construction of a state-of-the-art pectin plant in 

Bebedouro, Brazil, with a completion date by end of 2021. It will produce HM pectin, a versatile texturising 

agent derived from citrus fruits to help meet the growing and global demand for 

label-friendly pectins for fruit preparations, dairy, confectionery and bakery food 

applications. 

“Consumers want ingredients in their foods they recognise. Pectin a naturederived 

texturiser with superior functionality helps to meet these needs.” states 

Judd Hoffman, Cargill’s texturisers segment leader of Starches, Sweeteners and 

Texturisers. “The investment in Brazil in combination with our European pectin 

facilities illustrates our commitment to customers around the globe to provide 

innovative and label-friendly solutions.” 

Hoffman continues, “Adding a new plant in Brazil is part of our comprehensive 

pectin strategy. By growing our pectin footprint and investing in our plants in Europe 

(France, Germany and Italy), we aim to meet the growing demand for label-friendly ingredients. In this context we are 

also announcing the modernization of our pectin plant in Redon (France).” 

The Bebedouro location (Brazil) is in the center of the citrus region, offering an abundant supply of fresh peels needed 

to produce HM pectin. The construction of the new unit will begin in the first half of 2019 and expected to be completed 

by end of 2021. It is expected to add 120 new direct jobs in the production and support areas. 

“With a cost-competitive structure based on innovative production processes, the new plant only further strengthens 

Cargill’s commitment to Brazil’s growth,” says Laerte Moraes, Cargill’s managing director of Starches, Sweeteners and 

Texturisers in South America. “The new plant represents an investment of approximately US$150 million. This will not 

only open global market possibilities for our pectin business but also boost the innovation of our portfolio and offers the 

option to expand our high-end pectin offering for the European markets.” n 


company news 

61 

Ingredion introduces new clean label 

starch 

Global ingredient 

solutions provider 

Ingredion has added 

a functional native 

starch to its portfolio 

of clean and simple 

co-texturisers with the 

launch of NOVATION ® 

Indulge 2920 starch. 

The new product is 

a corn-based starch which can support lower-fat and 

lower-calorie products and the production of foods with a 

healthier profile. 

Supporting a clean label, NOVATION ® Indulge 2920 

starch enables food producers to improve mouthfeel by 

offering the same functionality as a modified starch while 

replacing or reducing ingredients such as fat and oil. 

Available in Europe, the Middle East and Africa, 

NOVATION ® Indulge 2920 can be used across a range 

of savoury and dairy products from soups and sauces 

to dairy desserts and dairy drinks. It offers a consumerfriendly 

ingredient listing of ‘starch’ (or ‘cornflour’ in the 

UK). It can also enable cost savings by replacing raw 

ingredients such as fat and oil without compromising 

texture. 

Mona Schmitz-Hübsch, the regional Senior Marketing 

Manager for Clean and Simple Ingredients, said: “In 

recent years, government measures and guidelines across 

countries in Europe, the Middle East and Africa have been 

introduced to improve the nutritional profiles of foods. 

In regions where fat reduction is a priority, NOVATION ® 

Indulge 2920 starch can help manufacturers achieve this. 

“These changes have boosted consumer awareness of 

the need for improved nutrition and they are increasingly 

looking for on-pack claims such as ‘fat-reduced’ or ‘low-infat’. 

NOVATION ® Indulge 2920 can enable manufacturers 

to create such products without compromising quality, 

sensory appeal or eating experience. It can also enhance 

the indulgence texture of existing clean label products 

without adding more ingredients. 

“Food producers can use this new co-texturiser to 

innovate in clean and simple products while getting 

their products to market quickly and successfully. 

Reformulating existing products featuring a similar cornbased 

starch with NOVATION ® Indulge 2920 removes 

the need to change the label, which can improve speed to 

market.” 

Other production benefits include the ingredient’s 

functionality in low-shear instant applications and 

throughout broad processes from low shear to cold 

process. n 

The packing industry WorldStar 

champions have been chosen –The 

fiber-based food tray by Jospak is best 

in the world 

The World Packaging Organisation WPO has 

chosen the world’s best packaging of 2019. The 

cardboard-based food tray by Jospak Oy, a startup 

from Finland, has won the WorldStar award in 

the Food Packaging category. In addition, it won the 

Sustainability Award special category that recognized 

best sustainable packaging. Jospak has developed a 

food packaging solution that has up to 85% less plastic 

than a traditional plastic food tray. 

WorldStar is the annual competition organized 

by WPO for the world’s best and most innovative 

packaging. The judges presented this year’s WorldStar 

awards and chose the finalists for the four Special 

Awards categories in late 2018. All the winners 

received their awards in Prague on 15 May 2019. 

The Sustainability Award is one of the special 

categories in which, in addition to Jospak, contenders 

included a juice packaging made entirely out of 

recycled plastic by 

the soft drink giant 

Coca-Cola and a 

recyclable packing 

bag by the paper 

and packaging 

company Mondi. 

Finnish packaging 

companies get to 

compete to be the 

best in the world by first taking part in the 

Scandinavian ScanStar competition. Jospak won the 

Scandinavian award last August. 

“For us, winning the WorldStar competition is a great 

honour and a demonstration of the sustainability 

of our packaging. Success in this great contest will 

help us make our packaging solution known in the 

international market, which is what we are aiming 

for. Reducing plastic and over packaging is one of 

the great environmental challenges that we want to 

meet with our product. With our tray, the plastic that 

protects the food products can be easily separated 

from the cardboard base and both parts can be 

recycled separately”, Jospak Managing Director Tarja 

Heikkilä says. 

The Jospak fiber-based tray that was crowned world 

champion is suitable for any food products that are 

currently packed in plastic, such as convenience foods, 

vegetables, meat, poultry and fish. Manufacturing the 

tray uses up to 85% less plastic than a traditional food 

tray. n 



Responding to global trends with creativity, quality and 

genuine authentic taste 

At its IFFA premiere, MANE responded to the world’s biggest food trends by 

presenting its unique expertise in natural flavours, taste ingredients and functional 

solutions. Visitors to the stand were led through a real chilli field and told about the 

MANE approach to better raw material control through vertical integration. They 

then discovered how raw materials can be improved when turned into different 

types of flavouring products. Visitors were also treated to a full spice-based 

products experience at an interactive tasting counter. 

At three live-cooking stations – Tapas, Street Food and Ready Meals – the expert 

in creating taste demonstrated concepts based on authentic international cuisines 

and revealed how to achieve natural profiles and enjoyable sensory experiences. 

Additionally, visitors had a chance to familiarise themselves with the latest 

launches in the savoury category, including the company’s new marinades and 

concentrated vegetable juices. 

To address the booming trend for snacking, MANE presented a wide variety of hearty Tapas ideas that proved its 

expertise in formulating high-performing seasonings, marinades and functional blends. Expert chefs demonstrated how 

the company’s savoury capabilities offer a broad base for solving various production challenges, enhancing the taste 

and visual appeal of final products and providing them with an exciting diversity of flavour profiles. 

When asked about global demand for ethnic tastes, MANE responded directly, by literally serving up the answers in the 

form of Street Food appetisers. Show visitors were able to savour specialities from all corners of the world, including 

Ethiopian, Turkish and Indian treats. Additionally, they were able to learn more about the diversity of the natural flavours 

and extracts in the MANE PURE CAPTURE line. 

MANE is also setting standards in the convenience segment with Ready Meals. At IFFA, the company’s Ready Meal 

demonstration explored the homemade trend by cooking up real culinary authenticity thanks to the innovative new 

range of MANE stocks – 100% natural and based on the traditional recipes of home produced broths. n 

Naturex’s Turmipure Gold stars in Botanical Product of the Year 

An organic shot featuring Naturex’s Turmipure GoldTM has been named ‘Botanical 

Product of the Year’ at the 2019 Nutraingredients Awards. 

Turmipure Gold is a natural and clinically researched turmeric product offering 

unprecedented bioavailability at a low dose. 

In a recent clinical study, 300mg of Turmipure Gold was found to deliver the same 

amount of curcuminoids to the blood as 1926mg of Turmeric 95. This dose or lower 

of Turmeric 95, which is recognized as the industry standard, has been found to be 

efficient in more than 30 studies relating to joint health and inflammation. 

To demonstrate its benefits for joint health during and after exercise, Naturex 

used Turmipure Gold to create a new supplement concept. The ‘Organic Joint 

Win Shot’ is a convenient 60ml liquid containing 300mg of Turmipure Gold. With an appealing 

bright orange colour and on-trend taste of ginger, pineapple and lime, it is 100% organic and natural and suitable for 

vegetarians and vegans. It is also stable at ambient temperatures. 

Alexis Manfré, Global Product Manager, Health at Naturex, said: “The liquid shot supplement is one of the most 

on-trend delivery formats, but standard turmeric extract is not water-soluble. Thanks to the solubility and high 

bioavailability of its star ingredient, Turmipure Gold, the Organic Joint Win Shot overcomes this problem. We’re 

delighted that it has received this prestigious award.” 

Turmipure Gold is also suitable for other applications, including capsules, tablets and gummies. It is sustainable, fully 

traceable, and cost-effective due to its efficacy at a low dose. 

The NutraIngredients Awards recognize innovation and cutting-edge research in healthy foods, supplements and 

nutrition. The Botanical Product of the Year category celebrates the best branded or own-label supplements, functional 

foods and beverages containing botanical and TCM ingredients. n 


company news 

63 

Rushdi redefines tahini 

Rushdi Food Industries, Ltd. introduces a next-gen 

creamy tahini with better functionality and easier 

preparation for ready-to-eat salads and prepared foods. 

Tahini is a paste of puréed raw or toasted sesame seeds, 

and often sold as ‘tahini sauce’ in a mixture flavoured 

with lemon juice, garlic, thinned slightly with water. This 

traditional sauce is served in Israel and in Arab countries 

throughout the Middle East. The versatile condiment 

is best known for its essential role in making hummus, 

although its uses go far beyond that iconic dip. 

Raw tahini can pose a challenge due to the natural 

separation of oil and the sesame paste itself. Making 

ready-to-eat tahini sauce also can be tricky due to this 

characteristic and the stiffness of its texture when the 

water is added to the raw tahini. “Our technology enables 

to add more water and change the ratio between the 

raw tahini and water, making it more affordable for our 

customers,” explains Metalya Sivan, Marketing VP of 

Rushdi. 

Rushdie’s proprietary production process allows tahini 

made from sesame seeds to maintain smooth texture 

with high viscosity, and improves water absorption. The 

process helps prevent separation for up to eight months. 

The result is a smooth, tasty tahini with much easier 

preparation. 

“The creamy texture 

of the tahini influences 

the organoleptic 

characteristics and, 

most of all, its flavour,” 

explains Mariano 

Ben-Oren Business 

Development VP 

of Rushdi. “Our 

technology makes it 

possible to achieve a creamy texture 

while high nutritional value, are preserved.” 

In addition to the organoleptic and nutritional advantages 

of the new tahini, the product also improves safety and 

lowers overall costs. The new tahini can be packed in 

larger containers such as a 1.2 MT Big Bag, without 

the risk of raw material loss (less than half a percent), 

reducing the cost of packaging material and using more 

eco- friendly, recyclable materials. No extra mixing 

procedure is needed, and the tahini stays fresh. 

Tahini is a healthy superfood and an excellent mayonnaise 

alternative. It is plant-based, vegan, rich in vitamins 

and minerals, and a good source of plant protein. 

Rushdi produces its tahini according to the highest 

safety standards. The smooth, clean-label product can 

be incorporated into dressings, ready-made salads, or 

squeezed into smoothie blends to add a boost of protein 

and minerals. n 

Bühler launches next scale generation 

Tubex Pro 

With Tubex Pro, Bühler is 

launching the next generation 

of scales. Tubex Pro builds 

on more than 100 years of 

Bühler intellectual property, 

and brings weighing to the 

next level, using advanced 

connectivity and digital 

applications. 

“Our Tubex scales are 

groundbreaking thanks 

to measuring and 

control algorithms, and 

connectivity features. 

With Tubex Pro, we have made the next step in 

advanced connectivity,” says Matt Kelly, Managing 

Director Digital Technologies at Bühler. In 2017, 

Bühler introduced the first Tubex. It processes three 

times more measurements than conventional scales. 

With its electromechanical drive system, rather than 

standard pneumatic cylinders, the Tubex has saved its 

customers up to 95% of energy for the last two years. 

A traditional scale can easily consume up to USD 

10,000 of energy a year. The electromechanical drive 

also enables much more precise motion and position 

control. An integrated diagnostic system helps to 

detect and repair problems. The scale has a hygienic 

design, and drive components are wear free, which 

substantially lowers maintenance costs. In the two 

years that Tubex has been on the market, Bühler has 

carefully gathered customer feedback and made many 

upgrades – all of this learning is incorporated in the 

new Tubex Pro. “Tubex Pro is unique in terms of all of 

its functionalities and technologies. It contains over 

100 years of our weighing experience and intellectual 

property, and with the next generation of measurement 

technology and self-monitoring, it reaches accuracy 

and precision levels that were unthinkable until 

recently,” says Stefan Birrer, Bühler’s Head of Milling 

Solutions. 

Tubex Pro – more connectivity, more transparency, 

more traceability 

Building on these advantages, Tubex Pro is now 

taking digital connectivity and plant control to a new 

level. Now it is even easier to integrate the scale into 

plant control systems. It is also simpler to transfer its 

data into cloud applications in order to analyse and 

visualize data for better yield management, predictive 

maintenance, or to support customers remotely 

through Bühler’s global service network. Tubex Pro 

will be connected to the Bühler Insights IoT platform 

powered by Microsoft Azure. n 



Blendhub and SWT accelerate growth 

Blendhub is deploying a 

second production hub 

in Mexico to strengthen 

its presence in the 

region and to offer 

SWT’s natural and 

healthy sweetness 

solutions. 

As part of its strategic 

growth plan, Blendhub 

is accelerating the 

expansion of its operations in Mexico and North America 

in collaboration with SWT, a specialist in stevia blends and 

a direct subsidiary of Grupo Azucarero Mexico (GAM). 

Working with SWT will provide Blendhub´s multi-localized 

production network, ecosystem and customers with 

access to natural, healthy sweetness solutions covering 

many kinds of foods and beverages. 

Creating healthier recipe solutions with high-quality, 

natural, low-calorie and nutritious ingredients, while 

localizing food production closer to the ingredient sources 

and/or the final consumer, are key factors in making 

these solutions more competitive and generally available 

to more consumers around the world. 

Aiming to lead a change in the global agri-food industry, 

Blendhub has decided to accelerate the deployment of 

the new production hub next to the facility of SWT in 

Guadalajara, Mexico, and will launch this new hub later 

this year. Although part of the production capacity will be 

dedicated to the SWT blends, Blendhub’s services within 

the hub will complement the existing services offered 

from Blendhub’s Lerma (Mexico City) production hub and 

will be open to any company looking for production of 

food and nutritional products for sales in Mexico, North 

America and beyond. 

Juan Cortina Gallardo, CEO of GAM, comments: “As a 

part of our ambitious expansion plans for the next years, 

being part of Blendhub´s global network of production 

hubs is giving SWT a unique possibility to launch new 

products and solutions for existing and new customers 

much faster than before. Additionally, being part of a 

global network allows us to offer our novel sweetness 

solutions to customers in areas of the world where 

we have never been previously”. All of the Blendhub 

production hubs follow its global replication model and 

share the same high-quality industry standards. They 

are fully connected to the Blendhub hardware and 

cloud-based software, which enables perfect control of 

processes in any hub. In addition to these, Blendhub’s 

cloud-based ‘fingerprint’ technology authenticates and 

traces every incoming ingredient, from its arrival through 

to the delivery of the final recipe to the customer. n 

ANDRITZ launches a new range of 

fine screens for efficient screening 

International technology group ANDRITZ presents 

its new range of Aqua-Screen fine screens, specially 

designed to meet the most demanding needs in 

handling municipal or industrial wastewater streams 

for customers in the environment sector. The 

ANDRITZ Aqua-Screen fine screens ensure optimum 

separation of suspended solids from the water 

influent, thus supporting enhanced performance by the 

downstream wastewater treatment process. 

One step ahead in efficient screening 

Proper screening is one of the most important 

process steps in a wastewater treatment plant. To 

ensure optimum results, critical parameters such as 

application, flow, load, composition of screenings 

(sticky, fine, etc.), size of screenings, and so on have 

to be taken into account. Within the broad product 

range of ANDRITZ Aqua-Screen fine screens, 

customers can easily find the right solution range to 

meet their specific screening requirements. 

A modular concept for greater flexibility and cost 

savings 

The ANDRITZ 

Aqua-Screen 

fine screen uses 

standardized 

and common 

frame parts. This 

design provides 

environment 

customers with 

various benefits 

such as reduced 

maintenance 

time, reduced 

number of 

different spare parts required, operator-friendly 

adjustment with improved access door, and pop-out/ 

pop-in modular design for screen racks and panels 

(less than 30 minutes needed for replacement of 

complete filter elements). 

With its modular concept, the ANDRITZ Aqua-Screen 

fine screen is a high-tech solution adapted to customer 

needs and integrating all existing screening categories: 

ANDRITZ Aqua-Screen T: toothing system allows 

effective, two-dimensional fine screening and a lifting 

capacity (dimensions/quantity) unrivalled on the 

market; it can be adapted to suit any application. 

ANDRITZ Aqua-Screen P: perforated plate system 

allows circular, two-dimensional fine screening – one of 

the most efficient on the market; it can be adapted to 

most applications. n 


company news 

65 

Hybrid capability with the new TruBake HiCirc oven 

The new TruBake HiCirc convection oven launched by Baker Perkins brings higher rates of convection, higher heat flux, 

and a broader range of product capability than its predecessors. The new oven is a development of the well-proven 

HiCirc oven with improvements in flexibility, efficiency and hygiene and, for the first time, the ability to be integrated 

into a hybrid oven. 

The stable and predictable baking environment is suitable 

for a wide variety of products, from brownies, cookies and 

bars up to crackers and pet treats; it has also already been 

applied to other products including baked granola and 

ingredients. 

The design of the modular oven body allows the TruBake 

HiCirc to be seamlessly assembled with TruBake DGF 

(Direct Gas Fired) modules to form a hybrid oven 

combining the advantages of both heating methods. 

An increasing number of companies select a hybrid oven 

for its inherent versatility. DGF and convection have different heat transfer and airflow characteristics that 

affect product quality. Combining the benefits creates a unit that can be set up to exactly match the optimum baking 

profile of almost any baked product. 

The TruBake HiCirc uses direct convection. With no heat exchanger, there are significant savings in fuel and 

maintenance, plus a faster temperature response time than indirect convection ovens. Features include a 40:1 

turndown range for flexibility, large doors for cleaning and maintenance; blowers and burners placed above the oven to 

create extra floor space; full VFD control of all blowers; and directional damper control. 

The easy-to-use touch-screen controls contain all the information needed to set up and run the oven efficiently, 

including a simple graphical interface, recipe-driven settings, clear alarm management and historical trending. 

Modules are arranged on-site to form an oven with a number of separate baking zones. Each zone is specified to 

achieve the necessary baking profile, with independent temperature, extraction and airflow control. 

Continuous tunnel oven test facilities within Baker Perkins’ Innovation Centre in Grand Rapids, Michigan are available 

to customers to help develop and define optimum baking profiles for transfer onto production facilities. 

Manufactured in the United States to Baker Perkins’ design and specification, the HiCirc offers high engineering 

quality plus the competitive price that comes from a flexible local supply chain, fully supported by Baker Perkins’ highly 

experienced engineering team. n 

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Arjuna’s BCM-95 ® Curcugreen ® targets osteoarthritis 

New study confirms BCM-95 curcumin is safe and can be as 

effective as NSAIDs in reducing osteoarthritis symptoms 

In a newly published human clinical study, Arjuna Natural Ltd.’s 

renowned curcumin formulation BCM-95 ® (Curcugreen ® ) 

demonstrated new possibilities for effectively managing symptoms 

associated with osteoarthritis of the knee, and even exhibited 

results that matched those of some of the non-steroidal antiinflammatory 

drugs (NSAIDs) typically used for significantly 

reducing pain severity. In addition, subjects in the study incurred 

none of the gastric side effects that can be associated with the 

use of NSAIDs. BCM-95 (Curcugreen) s a patented, high-potency 

turmeric extract developed by Arjuna. 

Osteoarthritis (OA) of the knee normally occurs in people 

beginning at about age 40. It can have considerable restrictive 

impact on physical activity, and is the fourth leading cause of 

disability. After age 60, an estimated 10% to 15% of all adults have some degree of OA. The increasing 

prevalence of OA has been attributed to an ageing population and rising cases of obesity. Pain is commonly noted as 

the key symptom driving individuals to seek medical care. 

The randomised, open-label, parallel-arm study was led by Dhaneshwar Shep, Ph.D., et. al., at the City Care Accident 

Hospital, Parli Vaijnath, Maharashtra, India, and was published in the journal Trials last March. The study involved 139 

participants suffering from knee osteoarthritis They given either 500mg BCM-95 three times daily, or 50 mg Volteran 

(diclofenac), twice daily for 28 days. 

Within two weeks of treatment, BCM-95 (Curcugreen) demonstrated an ability to reduce pain and relieve joint 

stiffness with a secondary capacity to effect improvements in the daily functions of living, recreational sporting activity, 

and overall quality of life, all at a level similar to that achieved through the NSAID control. Curcumin’s therapeutic 

functions are essentially credited to its well-documented ability to suppress several pro-inflammatory cytokines and 

their release mediators. 

“BCM-95 curcumin could be a favourable alternative for people seeking relief from OA symptoms, especially those who 

are intolerant to the side effects of standard OTC drugs,” says Benny Antony, PhD, Joint Managing Director of Arjuna 

and a recent recipient of the National Intellectual Property Award in India for the year 2019 in the category of Top 

Individual for Patents and Commercialization. 

In the same study, the BCM-95 group reported a significant reduction in episodes of flatulence (an unpleasant side 

effect common to some NSAIDs), and an anti-ulcerative effect of BCM-95 also was observed. None of the participants 

required heartburn drugs, such as the H2 blockers often prescribed alongside NSAIDs. Preclinical studies conducted 

on rats have previously demonstrated the gastroprotective properties of this anti-inflammatory polyphenolic compound 

used extensively in traditional Ayurvedic medicine. 

This is the first study in which curcumin therapy has elicited a significant positive link to osteoarthritic care. “The 

beneficial results obtained in the study are highly likely due to the combination of curcuminoids and essential oil of 

turmeric present in our proprietary curcumin formulation with increased curcumin bioavailability,” explains Antony. “The 

permeability of curcumin is increased by the turmerone-rich essential oil complex, incurring a sevenfold enhancement of 

plasma curcumin levels, proven to yield statistically significant clinical benefits.” 

Manufactured at Arjuna’s solar-powered plant, BCM-95 has a GRAS status by the US FDA confirming its safety and 

assuring its status as a trusted, clean brand. BCM-95 has been the subject of more than 50 publications and is the 

subject of 50 patents, worldwide. 

About Arjuna Natural Private Ltd. 

For more than a quarter of a century, Arjuna Natural Private Ltd. (formerly, Arjuna Natural Ltd.) has been India’s 

leading manufacturer of standardized spice & botanical extracts for food supplement industries dedicated firmly 

to ecofriendly practices. Established in 1992, the company has grown rapidly, with customers in 50 countries. The 

advanced R&D unit is a complete research facility that works in collaboration with international universities on 

phytochemistry, pharmacokinetics, formulation, development, pre-clinical, and toxicity studies. n 


company news 67 


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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 3 2019: PUBLISHED AUTUMN 

Issue 3 2019: Published Autumn 

Special Features: SupplySide West Las 

Vegas October. Gulfood Manf Dubai 

Oct; Pack Expo Las Vegas Sept. 

Copy: Mid August 

Published: Mid September 

INGREDIENTS 

> Health benefits by market sector 

> Ingredients for texture and appearance 

> Dairy and confectionery trends 

> Condiments in the spotlight 

> Fruit and vegetable ingredients 

> The role of enzymes 

> Consumer demands 

PROCESSING & PACKAGING 

> The latest in extrusion technology 

> Heat exchangers 

> Hygiene and compliance with HACCP 

> Energy saving in the processing plant 

> Power units 

> The logistics of pack design 

ANALYSIS & CONTROL 

> Innovations in analysis techniques 

>Food safety research 

>Contamination and risk avoidance 

>Laboratory analysis 

>The changing regulatory landscape 


est. 

05 

diary dates 

CONNECT WITH US: 

GET 

YOURSELF 

NOTICED IN THE 

FOOD AND 

BEVERAGES 

INDUSTRIES 


foodeurope examines the food and beverage 

manufacturing industries in Europe and beyond. It 

is published four times a year and its aim is to 

ensure that readers have a source from which they 

can learn about new developments within key areas 

in the food and beverage manufacturing processes. 

It covers the latest technologies and hot issues 

within the following main sections: 

> ANALYSIS AND QUALITY CONTROL 

> PROCESSING AND PACKAGING 

> INGREDIENTS 

WHY ADVERTISE WITH US: 

> PRICES & PACKAGES TO SUIT YOUR NEEDS 

> SUBSCRIBERS ALL OVER THE WORLD 

> SOCIAL MEDIA COVERAGE 

> WORK IN PARTNERSHIP WITH THE 

MAIN SHOWS 

> FIND OUT WHAT IS GOING ON FIRST 

WITHIN THE FOOD INDUSTRY 

foodeurope 



To advertise please contact: 

John Fall john@foodmagazine.eu.com 

For editorial enquiries please contact: 

Juliet Hoskins jhoskins@editor.eu.com

issue_2_2019

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