Current Issue 2020

INGREDIENTS PROCESSING & PACKAGING ANALYSIS

foodeurope

THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE

www.foodmagazine.eu.com CURRENT ISSUE 2020

Sugar Reduction in Baked Goods:

Mission Impossible?

The solution from Symrise: Our research shows that

consumers like a 30 % sugar-reduced biscuit with

symlife ® Sweet Optimizer Baking MFC

as much as they like the full sugar version.

www.symrise.com

SCan Me

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

Front cover courtesy of

GEA

Welcome to the latest edition of

foodeurope.

This year has been especially tough for

all of us, and we apologise for having had

to delay publication. This has been due to

ill health and the economic effects of the

virus. We hope that we have now turned

the corner and will be able to start working

as normal again.

I know that this time has also presented

challenges for many of you, and in our

special feature on Covid we present some of the innovative ways in

which our clients have managed to carry on throughout the pandemic.

It has also been a tough year for exhibition organisers, who have had

to present virtual events to avoid physical contact. foodeurope

will continue to deliver special features to showcase new products

coinciding with these shows.

In this edition we have a record number of articles in all sections, and

have included as many as possible. It is clear that during this time it is

essential to circulate your product stories through as vast a network

as possible. Contributors to this edition include: GELITA, Taiyo,

Symrise, Goodmills Innovation, Loryma, Sensient Flavours, AstaReal,

Omya, Dedert Corporation, Cablevoy Conveyors, GEA, Texwrap

Packaging Systems, Holmach Ltd, Sternmaid, Milenia Biotech.

Nutriswiss, Better World Naturals and Crespel & Deiters.

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

forward to working with you on our next, winter issue.

Juliet Hoskins

Editor

Managing Editor: Juliet Hoskins

e-Mail: jhoskins@editor.eu.com

Sub-editor: Hannah Smith

e-Mail: hannah@foodmagazine.eu.com

Designer: Zoe Sibley

e-Mail: zoe.sibley@btinternet.com

Printer: Gráficas Díaz Tuduri, S.L.

Tel: +34 94 4217453

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 current issue 2020

4

contents

8

Industry News: Covid-19 special

In this feature we publish what measures companies have taken to deal with the devastating effects of this global

pandemic. It is clear that new ways of operating and thinking are required, not just for now, but in the long term.

Ingredients

13

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41

Positive effect of fish-derived Bioactive Collagen PeptidesR on skin health

A new study confirms supplementation with fish-derived Bioactive Collagen Peptides ® can be as effective as meat

collagen.

Gelita AG

Marvellous Marshmallows: Why Gelatine is an essential ingredient for sweet success

Today, preferences for marshmallows vary enormously in terms of texture, size and shape, flavour release and

mouthfeel.

Gelita AG

Tradition meets science: harnessing the power of plants for future health

As consumers seek to prevent health problems and promote an overall sense of balance and wellbeing in their lives,

functional ingredients expert Taiyo provides a taste of the latest in scientifically-backed plant-based nutrition.

Taiyo

Ingredient innovation with fourfold functionality

Since the intestine and the vital role it plays in health and wellbeing has become better understood, consumer

appetite for probiotic and prebiotic foods – including dietary fibres – has soared.

Goodmills Innovation

Natural and versatile: wheat ingredients with multiple benefits

The urgent need of an ecological balance as well as the consequences for everyday lifestyle are topics that

dominate consumer consciousness.

Loryma

Sweet on success: tapping into confectionery flavour trends

Most European countries have seen positive developments in the confectionery sector over the last few years.

On a global scale, Europe was the top region for confectionery NPDs in 2018 with 58% share. The consumption of

sweets by volume is also significant.

Sensient Flavours

Unlocking the power of natural astaxanthin

Increasing awareness regarding the importance of aging well and taking a preventative approach early on presents

a huge opportunity for science-backed ingredients across a range of demographics.

AstaReal

Calcium carbonate: a natural ingredient with many benefits for plant-based drinks

Consumer interest in vegan drinks and in milk alternatives especially is never-ending. At the same time, increasing

numbers of buyers are critically questioning labels for numerous health benefits as well as natural ingredients.

Omya

Beyond skin: first peer-reviewed study reveals increased hair thickness with Bioactive

Collagen Peptides ® VERISOLR

A new randomised, placebo-controlled study shows that supplementation with the specific Bioactive Collagen

Peptides ® VERISOL ® can result in improved hair structure.

Gelita AG

Special Products Feature

Many shows this year have been cancelled for obvious reasons. In this feature we showcase some of the new

products that would have been exhibited. We will continue to do this until our industry returns to normal.

Processing & Packaging

BENEO invests €50 million in increasing capacity at Wijgmaal rice starch plant

BENEO, one of the leading manufacturers of functional ingredients, has announced a 50% production capacity

increase at its Wijgmaal facility to cater for rising customer demand for its rice starches.

Beneo


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Processing & Packaging

Hygienic Spray Dryer Design for Processing Food Ingredients

As food safety standards become more stringent for the manufacturing of food products so has the necessity for

more hygienic processing systems, particularly when preparing food ingredients for use in sensitive applications.

Dedert Corporation

Tubular Drag Conveyors in Food Processing: Cable versus Chain Systems

Although similar in the function they provide for food processors, tubular chain and cable drag conveyors have

distinct differences in components and operation. A closer look at these systems will help food manufacturers.

Cablevey Conveyors

New modular Orbital Cleaner OC200 from GEA ensures squeaky clean tank interiors

A modular and efficient solution for the cleaning of hygienic process, storage and fermentation tanks of all sizes has

been developed by the system provider GEA.

GEA

Innovations in vertical shrink wrapping streamline multipack packaging of spirits, wine, tea

and other beverages

The latest innovations in vertical shrink wrapping technology have made multipacking a more feasible and efficient

process for manufacturers, bottlers and distributors of spirits, wine, tea and other beverages.

Texwrap Packaging Systems

The hidden champion of industry: meeting sustainability targets and saving operating costs

with GEA heat pump technology

There are obvious reasons for installing heat pump solutions in the industry. Some do it to reduce operating costs

and thereby increase their competitiveness. Others choose to do it as part of their long term sustainability targets.

GEA

Wilkin & sons add more roboqbo Processors

Holmach Ltd facilitate high quality-small batch manufacture with Roboqbo Leading thermal process solutions

provider, Holmach Ltd has installed two further Roboqbo processors for Wilkin & Sons of Tiptree.

Holmach Ltd

Holmach upgrades soup cooling facility with NIKO cooler

Leading thermal process solutions provider, Holmach Ltd has installed a NIKO raining water tunnel cooler for hotfilled

product in their customer’s soup manufacturing facility.

Holmach Ltd

Third filling line for sachets

The contract manufacturer SternMaid commissioned a third sachet line for powdered foods and food supplements

that will enable it to respond even more flexibly to customers’ requests and changing market conditions.

SternMaid GmbH & Co. KG

Analysis & Control

Simpler and faster than agarose gel: Test strips identify amplicons from PCR, LAMP and RPA

In research at universities, institutes, diagnostic companies and food manufacturers, agarose gel electrophoresis is

often used as a molecular biological method to test for specific nucleic acid strands.

Milenia Biotec GmbH

Nutriswiss sets new standards with purification plant

Nutriswiss AG, is expanding its refining operations with new short path distillation (SPD) equipment. The process

removes contaminants and isolates fatty acids at particularly low process temperatures.

Nutriswiss AG

Better World Naturals becomes world’s first clean label project-certified ingredient

manufacturer

Better World Naturals has become the world’s first ingredient manufacturer to earn Clean Label Project

Certification.

Better World Naturals

Wheat, a crisis-proof raw material

Coronavirus and its effects have shown how fragile global value chains can be: ‘business as

usual’ is not a forward-looking solution.

Crespel & Deiters


Anuga FoodTec: Innovative food ingredients and processes as a

foundation for the reformulation and development of new product

concepts

What do the products of the future look like? Discussions

about ingredients, sustainability, traceability in the

supply chain, health and saving resources are driving the

development of new, needs-based food and beverages.

But also price increases or the shortage of individual raw

materials as well as changed consumer preferences can also

lead to manufacturers revising or redeveloping their recipes.

Innovative food ingredients and technological methods play

a major role in this process. Anuga FoodTec, the world’s

leading trade fair for the food and beverage industry offers

a comprehensive overview of the latest technologies and

ingredients. Numerous suppliers occupy themselves with

this theme at different process levels and they will present

their solutions at the trade fair in Cologne from 23–26 March

2021.

Product recipes on the test bench

The challenges and solutions related to the reduction of

sodium, sugar and fat or also meat, milk and gluten - ranging

from the technical obstacles, to the selection of suitable

ingredients, through to the effect on the costs - occupy many

food and beverage manufacturers. The particular problems

this faces the product developers with: omitting or adding

ingredients has an effect on the sell-by date, the texture

and on the all-decisive perception criteria of a product – the

taste.

Fat reduction without compromising the taste

Hunting for solutions the scientists and product developers

combine traditional manufacturing processes with innovative

technologies and tailor-made, functional food ingredients.

At Anuga FoodTec, the suppliers will demonstrate which

solutions suit which challenge. Plant-based proteins play

an important role here as structure-forming elements,

emulsifiers and stabilisers.

Plant-based proteins for meat-like textures

Depending on how plant-based proteins are treated, their

sensory and techno-functional characterstics change. In

order to manufacture convincing plant-based products

comprehensive technological know-how is necessary.

Inspiration for the product development

Regardless of whether it is about reducing the salt content

in fish products and vegetable juices, reducing the amount

of sugar in breakfast cereals and milk products or the fats

in meat products and bakery products: Food producers will

find a wide variety of food ingredients and technologies at

Anuga FoodTec 2021 that will pave the way to reformulated

foodstuffs for them while at the same time retaining the

sensory quality thereof.

www.anugafoodtec.com

International

su

upplier fair for the

food and beverage indust

ry

COLOGNE, GERMANY

23.–26.03.2021

ONE FOR ALL.

ALL IN ONE.

Food Processing | Food Packaging | Safety & Analytics | Intralogistics

Digitalisation | Automation | Environment & Energy | Science & Pioneering

Koelnmesse GmbH

Messeplatz 1

50679 Köln, Germany

Tel. +49 1806 578 866

Fax +49 221 821 99-1020

anugafoodtec@visitor.koelnmesse.de

AFT_2021_Anzeige_Food_Europa_190x116mm_Int_GB.indd 1 03.09.20 10:33

8 industry news: Covid-19 special

Euromed is a

leading producer

of standardised

botanical extracts

and natural active

substances for the

pharmaceutical,

nutraceutical,

food and cosmetic

industries.

Euromed (Spain), quotes by

Andrea Zangara, Head of

Scientific Communications &

Marketing

What measures does your company take to ensure the health of the

employees?

Euromed gives the highest priority to the health and wellbeing of its employees,

valued customers and service providers. We have been closely monitoring the

ever-increasing global distribution of COVID-19 (coronavirus). We are following

recommendations by national and regional governmental authorities, and

implementing corporate practices to try and mitigate its impact through careful

planning and extreme diligence. Since the early global news reports surrounding

the outbreak, management have implemented new enhanced sterilization

practices in our manufacturing facilities. We have segregated staff from different

work shifts, with facility sterilization between shifts to avoid unnecessary

workforce exposure. Additional protective equipment has been provided to staff.

This includes laboratory personnel and manufacturing staff who need to be

on-site and are therefore unable to work remotely. Euromed is a GMP certified

manufacturer of Active Pharmaceutical Ingredients (APis), in addition to

numerous other industrial certifications. We maintain a maximum standard of

cleanliness and sterility in our warehouses, extraction facilities and laboratories.

Office staff who can work from home to avoid close co-worker contact have, for

the near future, been instructed to do so. Non-essential company meetings are

being conducted by video conference call, and non-essential employee travel has

been prohibited.

How do you estimate the consequences particularly for your industry ̶ in the

short and long run?

It is early to estimate the long-term consequences for our industry. The negative

economic impact from widespread loss of employment is yet to be felt in the

natural product industry. Immune system-enhancing dietary supplements are

currently in great demand. Euromed is experiencing increased demand for

extracts such as echinacea in response to brisk sales of our customers’ immune

health formulations. Euromed has long-standing relationships with farmers

cultivating botanicals under contract. Wildcrafted herbs are available in limited

quantities and, therefore, a good business partnership between extractors and

their raw material suppliers is essential. The natural products industry is cyclical,

and this positive economic business environment will last until consumer concern

over the risk of coronavirus infection subsides.

How does the crisis affect your production and supply chains? How do you

counteract the crisis effects?

We are focused on meeting the business challenges this outbreak has caused,

and are prepared to respond to changing conditions.The activity of Euromed, as a

company classified within the CNAE 2110 code and as a “Manufacturer of basic

pharmaceuticals”, is considered ESSENTIAL. In addition to this, activities related

to the “Manufacture of homogenized food preparations and diet foods as well as

other food products” are also considered essential. Euromed has been working

since the outbreak to build inventory in its US warehouse. Recently it was

announced that there will be a smaller number of flights between Europe and the

US. We will be expediting shipments from our production facilities to the US to

try and minimize future logistical delays. We normally maintain a two-year supply

of botanical raw materials in our warehouses, with some exceptions where that’s

not possible. We also have alternative sources of raw material supply in the event

of supply chain disruption.

Any further personal statements, thoughts, or experiences?

Supply disruption might cause other issues such as adulteration. Qualityconscious

companies have policies that strictly exclude the use of adulterated

botanical extracts. However, when there is significant demand for a limited

supply of botanical extracts, this opens the door for adulterated material to

enter the supply chain. Euromed is committed to fighting adulteration, and

has been manufacturing premium botanical extracts for almost 50 years with

pharmaceutical-grade quality control and state-of-the-art equipment.


industry news: Covid-19 special

9

What measures is your company taking to ensure the health of your

employees?

At Glatt Ingenieurtechnik, protecting our employees as well as our customers

and business partners is our top priority, and we are strictly following the

recommendations of government authorities. We have adapted our procedures

in line with these, so that personal contact is reduced to a minimum and

safe distances can be maintained between people on our business premises.

Additionally, video conferences have now replaced on-site visits. Internal

meetings are now also held in virtual meeting rooms.

What do you think the consequences of the crisis will be for your industry in

particular ̶ in both the short and long term?

We will continue with our business activities as usual and, for example, provide

planning services for new production facilities as well as optimizing existing

lines using proven biotechnological and pharmaceutical processes. We will also

continue planning and implementing fluidized bed plants for the production of

dust-free, free-flowing granulates from powders and liquids – we will always be

here and available for our customers, in both the short and long term.

Our core competencies are traditionally applied in a wide range of industries,

such as the pharmaceutical, food, feed, chemical, fine chemical and related

industries. This diversification helps to cushion extreme fluctuations in individual

sectors.

How is the crisis affecting your production and supply chains? How are you

counteracting its effects?

Meetings with external suppliers and clients are currently taking place via video

conference. Our strong IT infrastructure is allowing many of our employees to

work predominantly from their own home offices. We all remain highly motivated

and continue to provide all of our services in line with the high quality standards

that our customers expect and that we have set for ourselves.

We have also enhanced security at our technology center. In the field of particle

design, we are continuing to carry out feasibility tests to determine the optimum

conditions for continuous spray calcination, spray granulation, agglomeration

and coating/core shell processes. What we cannot do at present, due to the

current situation, is have our customers accompany us on these trials. However,

we are making sure that all orders for contract production of granules and

pellets for our customers are fulfilled.

In your opinion, what kind of working culture/new ways of working are best

suited to dealing with crises like the Coronavirus? How can they be put into

practice for you?

It goes without saying that there is no substitute for interpersonal working

relationships. Projects are made by people, and people have emotions. In this

special situation, however, when we are unable to work together in as close

proximity as we have been used to, it is important that we all maintain virtual

contact. This enables everyone to make their own contribution to protecting

ourselves and our fellow human beings and yet still enables us to collaborate

with each other fully. We are happy to hear from everyone and continue to be at

your service, as ever, for the development of future projects.

Glatt Ingenieurtechnik

GmbH designs, plans

and implements

production facilities

worldwide. The

company’s core

competencies are

particle design based

on proprietary process

technologies such

as powder synthesis

and fluidized bed for

food, feed, chemical

and fine chemicals,

as well as processes

for the production

of biotechnological

and chemical active

ingredients for sterile

and non-sterile dosage

forms.

Glatt Ingenieurtechnik

GmbH (Germany), quotes by

Jan Kirchhof, Senior Sales

Manager, Glatt Process &

Plant Engineering, Glatt

Ingenieurtechnik GmbH



Omya International

AG is a leading global

producer of calcium

carbonates and a

worldwide distributor

of specialty additives,

premium services

and solutions for

the food, nutra- and

pharmaceuticals

as well as personal

care and household

industries.

Omya International AG

(Switzerland), quotes

by Stefan Lander, Vice

President Consumer Goods,

Group Sales & Marketing

What measures does your company take to ensure the health of the employees?

With regards to our production, shifts have been reorganized to ensure that the

number of people working at the same time is reduced as much as possible.

To avoid contamination, we have implemented further internal procedures to

guarantee maximum safety levels.

For other departments, e.g. technical assistance, we have been able to switch to a

largely digital work mode in order to maintain support for our clients at the highest

level.


short and long run?

At the moment, we are getting increased orders due to higher demand. Mid-term,

we expect a decline as our clients will likely have to cope with prolonged supply

chain effects. But this is just a temporary issue and the situation will normalize

long term.



We can assure a secure supply, as our ingredients are processed in different

production facilities worldwide. Further contingency plans are also in place.

What kind of regulations and /or support do you expect from the government?

A clear definition of “essential industries”. Calcium carbonate is multifunctional: It

is not only used to enhance the health properties of food and pharma applications,

but is also an additive that eases many production processes and improves

the quality of finished products. Therefore, as it is used in a broad range of

applications, including pharma, nutraceuticals, food, household and personal care,

to name just a few, our ingredient really is essential for several industries.

Are there any lessons you’ve learnt from the Coronavirus crisis?

A good working environment and team spirit help dramatically during difficult

times!

In your opinion, are there any lessons the industry has to learn from the crisis?

Where is the backlog demand in particular?

Price should not be the only parameter for supply – now, more than ever,

continuity, sustainability and contingency planning are key. Trust is vital too.

Is there any special philosophy or approach of your company that has turned to

good account in the crisis?

Thanks to our progressive working culture, many of our employees already work

flexibly from home. As they are used to this working mode, for them there’s no real

change. In the current situation, for Omya, that means one less challenge to deal

with, and for that we are very grateful.

Does the current situation reveal any new approaches or ideas you want to

implement in your company in the future?

In general, the situation has helped speed up the transformation of business from

analogue to digital. Technical Services, tradeshows and a lot of other things can be

executed without the need for a physical presence.

In your opinion, what kind of working culture/new ways of working are best

suited to deal with crisis like the Coronavirus? How can they be put into practice

for you?

The situation obviously requires digital collaborations – internal and external.

This supports even more flexibility in working hours and locations. In my opinion,

this will help further the development and implementation of truly global teams,

resulting in quicker decisions and actions.

Any further personal statements, thoughts, or experiences?

Omya, as a leading global manufacturer of calcium carbonate and a distributor of

specialty products, has implemented far-reaching measures at all levels to ensure

production continuity and product supply. Additionally, we will do all we can to help

reduce worldwide infections in order to look after employees, their families and

society as a whole.


industry news: Covid-19 special

11


employees?

Being a company of Japanese origin, safety is and has always been our priority.

This applies to dietary supplement ingredients, the manufacture of our products

and the day-to-day wellbeing of our employees. Even before the European

authorities announced restrictions, we advised employees to travel as safely as

possible – for example, use less public transportation, more private car/taxi, etc.

– and only to do so if really necessary. In the meantime, we have implemented

further measures in line with authority requests - e.g., working from home where

possible, and keeping a safe distance from colleagues on site.

5. How do you estimate the consequences particularly for your industry ̶ in the

short and long run?

This is not an easy question. Personally, I expect stable sales. Although with less

new product introduction, but consumers are already satisfied with the products

they are taking and will continue to do so. However, there may be short-term

demand/supply fluctuations. Customers or consumers may also want to stock up

on supplies.

Some may also use more Ubiquinol as, like vitamin C, it has a good effect on

immunity - and demand for vitamin C seems to have increased greatly recently.

There is also a trend towards more online sales and less purchases in pharmacies

or shops.

Another point relates to the required packaging or excipients. Brand holders

can get Q10/Ubiquinol from us, but other ingredients may come from countries

or areas where stocks are limited, leading to supply issues. And Contract

Manufacturing Organisations (CMO) may be closed or working with a reduced

work force.

6. How does the crisis affect your production and supply chains? How do you


Supply guarantee has always been one of the cornerstones of our business.

Therefore, we have two operational manufacturing plants on two continents – in

southern Japan and Texas.

If global circumstances mean we need to make more in one plant to cover issues

in another, we will do that as we have done so in the past.

Our planning team is continuously monitoring the market, and takes actions on

request. This can include investments in building more manufacturing areas. For

transportation between our manufacturing plant and our European warehouse,

we rely on external partners. We can manage this at the moment, however, both

delivery times and costs are increasing. We do not think now is the best time to

pass on these extra costs to our customers, and hope that things will level out in a

relatively short period.

7. In your opinion, are there any lessons the industry has to learn from the

crisis? Where is the backlog demand in particular?

For me, the key word is ‘origin’. As a consumer, it is good to know where your

products and their ingredients are made. Do not look only for the cheapest

products!

Morever, ‘Just in time’ approach should be reviewed and companies and shops

should build some safety supplies to avoid running out of stock.

Kaneka Pharma

Europe is the global

pioneer in the

production of natural

coenzyme Q10 and the

only supplier of pure,

natural ubiquinol, the

most active form of

CoQ10.

Kaneka Pharma Europe

(Belgium), quotes by Filip

Van Hulle, Senior Manager



Manufacturer of

natural cereal-based

ingredients for the

food and baking

industries.

GoodMills Innovation GmbH

(Germany), quotes by

Michael Gusko, Managing

Director


employees?

We have a whole bundle of measures in place for this, which are coordinated

both nationally and internationally by several crisis teams. The top team consists

of a multidisciplinary group that operates in a classic war room style. The main

focus is on ensuring social distance. In practice, this means

• external contact is reduced to a minimum

• flights are currently prohibited

• anyone who can should work from home

• most meetings have been replaced by telephone and video conferencing.

The few remaining meetings, such as mandatory audits, now take place in

oversized rooms where a minimum distance of 2 metres between people can be

maintained. In product development, work is now done in two shifts instead of

one; the two teams don’t actually see each other. Production is now completely

isolated and the truck drivers who deliver our raw materials have to wear masks.


short and long run?

Everyone needs to eat, even in a crisis, but we can’t all play an equal role in

terms of how much we can contribute. Owing to the fact that more food is

being eaten at home, the retail trade and its suppliers will certainly benefit. By

contrast, as a result of company closures, the traditional HoReCa segment will

suffer dramatically. Although bakers are recording rising sales of baked goods,

they’re missing out on the revenue derived from the high-margin coffee and

snack business. The medium-term consequences depend on how long curfews

and shutdowns last. A lockdown lasting several months will result in a wave of

insolvencies. After that, I doubt that anything will be the same again.



Together with our sister companies, the GoodMills mills, we are one of the

systemically important suppliers of basic foodstuffs. As such, an international

supply of raw materials is guaranteed. Owing to a strong order pipeline, we’ve

actually expanded our regular shift operations. Of course, local restrictions on

international border traffic and extremely long waiting times will cause problems,

and might mean that not enough truck drivers are available. Here, however, we

benefit from the fact that grain delivery to almost all of our nine locations in

Germany is trimodal; it can be delivered by truck, rail or ship, which provides

additional security of supply.

What kind of regulations and /or support do you expect from the

government?

As a company, we are less affected by the crisis than others and therefore do

not expect any financial support. Aid must be prioritised, above all, to small and

medium-sized companies, which have been hit particularly hard by plant closures

and a slump in sales.

Are there any lessons you’ve learnt from the Coronavirus crisis?

The coronavirus crisis shows how vulnerable the global economy is and has

exposed weaknesses in our systems and societies. It’s possible that the

epidemic will put an end to the general carelessness often seen when handling

food. For example, for the millennial generation, stockpiling has not been a major

issue so far. Or, take supply chain security; if we shift the production of raw

materials and products to low-cost geographies, such China or India, we may

gain access to cheaper ingredients. But, in the event of a crisis, we may not be

able to source any raw materials – or protective clothing or medicines –at all!


ingredients

13

Positive effect of fish-derived Bioactive

Collagen Peptides ® on skin health

A new study confirms supplementation with fish-derived Bioactive Collagen Peptides ® can be as

effective as meat collagen, by showing significant skin improvements. In contrast to other studies

addressing the effects of fish-derived collagen products on skin, the results from this study

demonstrate a clear clinical improvement from Bioactive Collagen Peptides ® .

The randomised controlled trial

from Proksch et al. (2020) at

Kiel, in Germany, showed that

supplementation with fish-derived

Bioactive Collagen Peptides ®

VERISOL ® , at a daily dose of

5g, significantly improved skin

elasticity and reduced wrinkles

volume after 4 weeks, and more

pronounced after 8 weeks, in both

Asian and Caucasian women, age

50–70 years.

In contrast to other studies

addressing the effects of fishderived

collagen products on

skin, the results from this study

demonstrate a clear clinical

improvement from Bioactive

Collagen Peptides ® .

Stephan Hausmanns, GELITA’s

Vice President, Health & Nutrition

explains: “There are some

important differences between

collagens obtained from fish

and from species very similar

to humans, such as mammalian

sources, that may explain the

suboptimal effects to skin

observed from great part of the

science on fish-derived collagens.

Fish collagens have grabbed

market attention as these

products are likely to appeal to

a niche group of consumers who

avoid meat for dietary or religious

reasons.

“We therefore investigated how

we could optimize and bring a

fish-derived bioactive collagen

peptide into the VERISOL ®

portfolio of skin health products,

while ensuring the same end-point

benefits to consumers,” revealed

Stephan.

The positive effects of VERISOL ®

products on skin health and

beauty have been demonstrated

by several clinical trials,

performed over the last 10 years

and testing nearly 500 study

participants. In this new study, the

positive results on skin elasticity

and wrinkle reduction have been

equally demonstrated for the

specific fish-derived VERISOL ®

variant, and GELITA attributes

this to the specific production

process.

“As it is known, collagen

peptides have different biological

activities,” explains Stephan.

“The efficacy of VERISOL ® , now

including the new fish-derived

variant, lies in consistently

obtaining the same specific

molecular weight distribution

profile of peptides across all

products, independent of the

raw material of origin, using the

traditional method of collagen

hydrolysis, with specific controls.”

Recognising the uniqueness

of the product, Proksch et al.

(2020) stated in the study that

the effects measured are valid

only for VERISOL ® , the specific

bioactive collagen peptide used in

the study, and cannot be readily

applicable to other collagen

products.

With this newly published, peerreviewed

study, GELITA brings

a fish-derived variant to its wellestablished

VERISOLâ range of

Bioactive Collagen Peptides ®

for skin health and beauty,

with demonstrated optimal

improvements to skin elasticity

and pronounced wrinkle reduction

benefits. n

GELITA

www.GELITA.com


14 ingredients

Marvellous Marshmallows: Why Gelatine is

an essential ingredient for sweet success

For many years now, marshmallows have been a firm favourite for both adults and children

alike. Yet today’s offerings are a far cry from the very first creations. Today, preferences for

marshmallows vary enormously in terms of texture, size and shape, flavour release and mouthfeel.

And these sweets can also be used as a component in other confectionery and dessert products

– such as marshmallow candies and ice creams with marshmallow pieces. While formulations

may vary, gelatine is the one ingredient that has the greatest influence on the quality of the end

product. That’s why GELITA helps manufacturers find the right gelatine formulation for their own

particular product.

Gelatine has

become one

of the most

integral parts

of marshmallow

formulation,

acting as a

foaming and

stabilising

agent.

© Ekaterina Molchanova Adobe Stock

Although marshmallows may

feel like a relatively modern

invention, they actually date back

to around 2000 BC. The ancient

Egyptians used a honey-based

candy and thickened it with the

sap of the marsh mallow plant

(althea officinalis). The resulting

confectionery was reserved for

gods and pharaohs, and the name

‘marshmallow’ was born.

The first whipped marshmallows

appeared in France in the 19th

century, when marsh mallow

sap was combined with egg

white and sugar. In their search

for an efficient manufacturing

process, candy-makers in Europe

developed the starch mogul

system, which involved heating

a mixture of marsh mallow root,

sugar, egg white and water, and

pouring it into corn starch moulds.

In 1948, marshmallow production

was revolutionized when the

so-called extrusion process was

patented: During extrusion, the

marshmallow forced through a

die and cut into pieces, which are

then cooled and packaged. mix is

forced through a die and

The manufacturing process

Although marshmallow production

has come a long way since the

1900s, these two processes are

both still used today. The most

significant change, however, is

in the formulation: The marsh

mallow plant is no longer used as

a gelling agent. Instead, gelatine

has become one of the most

integral and indispensable parts

of marshmallow formulation,

acting as a foaming and foam

stabilizing agent. Although there

are other ingredients which are

able to build foams, none of them

gives marshmallows their typical

fluffily and elastic structure, which

must remain intact during lengthy

storage periods.


ingredients

15

GELITA helps

manufacturers

find the right

gelatine

formulation for

each and every

marshmallow

creation.

© dusk Adobe Stock

Both processes start with the

production of a sugar slurry which

contains the basic ingredients

starch syrup, sucrose and water,

to which the gelatine solution is

added. When mixing and heating

with the sugar, the gelatine must

be dissolved completely and

homogenously combined with the

sugar slurry. Subsequently, in a

vacuum chamber the hot solution

evaporates some of the water,

while the slurry cools to about

60°C. Now it is ready to be mixed

with compressed air to produce

a foam – the consistency of

which will depend on the product

concept, its desired properties

and, most importantly, on the

chosen gelatine type. For moulded

marshmallows, the slurry mustn’t

be whipped too much, as it still

has to be pourable for treatment

in the mogul machine, where the

marshmallows are moulded and

cooled.

A solid and recrystallised

marshmallow can be produced by

adding confectioner’s sugar to the

mass, while for un-recrystallized,

soft marshmallows, invert sugar

or sorbitol are added to avoid

crystallization.

For extruded marshmallows,

high-bloom and high-viscosity

gelatines should be used which

mostly are tailored exactly to

the needs and reqierements of

customers production proesses.

Otherwise, quick gelling and

stabilisation of the products is not

possible – and both are vital for

the process to remain continuous.

After adding compressed air to

the prepared mass, it is formed

into a string, placed on a conveyor

and forced through the die. In

order to achieve a stable string,

the mass has to be whipped more

intensively than it would have

been during the mogul process.

The marshmallow string is then

cut into pieces and, to prevent

these from sticking together, they

are powdered with a mixture of

starch and confectioner’s sugar or

dextrose. So, it’s safe to say that,

without gelatine, modern-day

marshmallows simply cannot be

produced.

Gelatine – a natural ingredient

To fully understand why gelatine

is such a vital component of

marshmallows, it helps to know

what the ingredient actually is,

and which type works as the

perfect foaming agent.

Gelatine consists of highly

purified collagen proteins derived

exclusively from natural sources.

It is produced by hydrolysis of

native collagen. In its natural

state, gelatine is a pale yellow,

dry powder which is free from

additives and preservatives.

Being a pure and high-grade

protein consisting of partly

hydrolysed collagen, it can easily

be digested and is non-allergenic.

The word gelatine is derived

from the Latin gelatum, meaning

‘frozen’ – which perfectly

describes gelatine’s core

properties: in water, gelatine

swells rapidly and then, after

heating, dissolves to a viscous

solution that forms a clear, icelike

gel when it cools down.

Gelatine is thus able to form

thermoreversible gels in aqueous

systems. And most importantly

for marshmallows, it possesses

the ability to build and stabilize

foams.

Different types of gelatine are

generally categorised by their

gelling power, the so-called bloom

value. Depending on its field of

application and the desired end

product, the required bloom value

of a gelatine can vary. Due to

the fact that gelatine comprises

a mixture of different lengths of

protein chains, it does not have


16 ingredients

Gelatine

consists of

highly purified

collagen

proteins

derived

exclusively

from natural

sources.

© 13smile Adobe Stock

a uniform molecular weight.

This means that a broad range

of gelatine types with different

chemical behaviours can be

achieved. Alongside their gelling

power, each type is determined

by properties such as viscosity,

colour, clarity and a number of

other parameters.

Engage with experts

To achieve the desired foam

quality in an end product, it is

important for the manufacturer

to use the right type of gelatine.

It must be able to promote foam

building and, at the same time,

inhibit any processes that could

destabilize the foam. The right

gelatine type needs to be agreed

in close cooperation with gelatine

experts to meet these conditions

perfectly, and ensure that the

foams are of the desired quality.

Failure to do so may mean the

bubbles are not homogenious

in size and thus are unable to

stabilize the foam structure, or

their density may be too high. In

the case of a marshmallow, such

problems mean that the product

would not retain its shape and

texture.

Foam formation and stabilization

are very complex procedures,

which cannot be achieved easily.

Due to gelatine’s ability to lower

the surface tension of watery

systems, air can easily be brought

into a gelatine solution when

it is whipped. But because air

has a lower density than water

and does not dissolve in these

systems, it tends to form larger

bubbles that rise up and separate

from the water phase. However,

gelatine’s ability to lay elastic and

flexible films around the bubbles,

and thus stabilize them, means

that it is an optimal foaming agent

and stabilizer. Moreover, gelatine

inhibits foam degradation.

In the case of marshmallow

manufacture, GELITA gelatine

also inhibits the recrystallization

of saccharose, which gives the

product a soft and gummy-like

texture, as well as a longer shelf

life.

In order to achieve a high-quality

outcome, choosing the right

type of gelatine is of paramount

importance. Each of the technical

features of the chosen type

must be optimally tailored to the

requirements of the end product.

If they are not, then even if all

of the other components of a

formulation appear to be correct,

a loss in quality can occur.

This is due to the fact that the

properties of a gelatine type are

largely linked to its foaming and

stabilizing properties, and thus to

its suitability for the manufacture

of marshmallows.

New and creative concepts

GELITA provides its customers

with in-depth expertise in

this field, along with specific

gelatine products that are

suitable for all applications. To

increase their knowledge of

application techniques and the

adjustment of gelatine types,

GELITA experts continuously

carry out comprehensive

technical investigations. As

already explained, in order to

manufacture a high-quality

marshmallow, the choice of the

most suitable gelatine type is

crucial. Otherwise, manufacturers

risk spending a lot of time and

money on adjustments and

readjustments of the formulation,

and the production process –

and may still fail to achieve the

desired result. Therefore, GELITA

experts offer their clients support

in their choice of gelatine type

and on-site production processes.

To create a successful and

market-driven product concept, it

is also of prime importance that

the corresponding formulation

is based on sound experience.

Acting as a ‘trend scout’, GELITA

constantly develops new and

creative product concepts in

line with the latest trends and

innovations for different target

groups, markets and positionings.

This means that manufacturers

who are looking to expand

their product portfolio with a

marshmallow product have the

option of choosing from GELITA’s

large variety of innovations,

or consulting its specialists to

develop a prototype tailored to

their own specific needs. n

© GELITA AG

www.gelita.com


ingredients

17

Tradition meets science: harnessing the

power of plants for future health

As consumers increasingly seek to prevent health problems and promote an overall sense of

balance and wellbeing in their lives, functional ingredients expert Taiyo provides a taste of the

latest in scientifically-backed plant-based nutrition

There is no doubt that consumers

are more invested in their health

and wellbeing than they used

to be. Instead of relying on over

the counter medicines to treat

a range of minor ailments, a

growing number of people would

rather take preventative measures

that stop these ailments from

occurring in the first place.

Looking to the future, they would

also rather lay the foundations

for an active later life than have

to treat the consequences of

unhealthy aging. In both cases,

the more natural the solutions,

the better.

Unfortunately, busy lives often

get in the way of obtaining

adequate nutrition from food.

© Shutterstock/Brent Hofacker

Market analyst Euromonitor

International notes in its recent

global consumer trends report:

“Pressures from work and family

mean not all consumers are able

to dedicate the time to live the

healthy and balanced lifestyles

they seek. Instead, they look for a

compromise, seeking convenient

methods of getting nutrients and

vitamins.”

In order to enable manufacturers

to give consumers what they are

looking for, Taiyo, a pioneer in

the research and manufacture

of functional ingredients for the

food, beverage, medical foods and

pharmaceutical industries, works

constantly to present innovative,

science-backed solutions.

Organic protection for heart and

body

PACs (proanthocyanidins),

for instance, offer a host of

possibilities. These natural

compounds are found in

cranberries and their antiadhesion

properties support

oral health as well as urinary

tract health, additionally offering

protection against urinary tract

infections. PACs may also inhibit

caries-promoting bacteria from

sticking to the oral mucosa and

the teeth. It is also thought that

they may prevent stomach ulcers

and help to lower LDL and total

cholesterol levels.

A particular combination of

PACs, antioxidants, vitamin C

and salicylic acid is also known

to have cardiovascular health

benefits. Taiyo’s SunCran

Naturelle, obtained from

Canadian GMO-free organic

cranberries, is a red powder that

disperses easily in water, juices,

smoothies and yoghurts, and can

also be used to formulate bars,

beverage powder mixes, cereals,

jams and dairy products. To

preserve the natural nutrients and

retain the complex taste and color

when processing the berries, Taiyo

uses patented Infidry infrared

drying technology.

Not only is Infidry between 73

and 88% more energy efficient

than the other commercial drying

methods, it also guarantees 100%

vitamin C retention and helps to

maintain the process-sensitive

Fig. 1: A Vegan

Protein Shake

with Taiyo’s

XiaPure ® Chia

Protein, which is

high in plantbased

protein

(42% protein)

and is easily

digestible so

that 100% of

all essential

amino acids are

available for the

body.


18 ingredients

Fig. 2: Extract

of Moringa, a

concentrated

source of

nutrients

including

vitamins,

minerals, amino

acids and

lipids, can play

a key role in

energy-boosting

foods, drinks

and dietary

supplements.

© Shutterstock/MK photograph55

compounds in food without the

need for fillers and carriers.

The technology uses targeted

wavelengths of infrared light to

remove moisture from the product

and leave the more complex

flavour, colour and nutrition

molecules intact.

Chia seeds pack a nutritional

punch

Taiyo partners with a producer

that supplies the highest quality

chia seeds available on the global

market. The Chilean company

Benexia ® uses production

technology that ensures both the

purity and safety of the seeds.

For example, Benexia ® ’s XiaPure

Ox-Blocker technology promotes

high levels of oxidative stability

and preserves the naturally high

ORAC level (962 µmol/TE/100g).

Together with Benexia ® , Taiyo has

developed a range of innovative

concepts that make the benefits

of chia available for various

applications.

These tiny seeds are rich in

protein, fiber and vitamins and

deliver a real nutritional punch. A

one-ounce serving contains good

amounts of calcium, phosphorus,

potassium, zinc and copper, as

well as 30% of the recommended

daily intake of manganese and

magnesium. What’s more, chia

is a rich source of antioxidants,

offering protection to the body

from harmful free radicals as well

as the aging process.

Taiyo’s versatile XiaPure Chia

oil is natural and sustainable. It

contains more than 60% omega-3

and, compared with standard

chia oils, it is 3–5 times more

stable and has the longest

anti-rancidity protection. It also

provides a high concentration of

ALA, which plays a critical role

in immune and anti-inflammatory

responses, making it particularly

interesting for active best-agers

and endurance athletes. For

people with an elevated need

for various nutrients, such as

pregnant women, the oil can

be administered using softgel

capsules.

For food applications, such as

salad dressings, chia oil can be

enriched with herbs, spices,

truffles or fruits and is also

suitable for omega-3-enriched oil

blends, such as olive, rapeseed

or sunflower. Furthermore, Taiyo’s

chia oil can be blended with

functional ingredients including

astaxanthin, lutein or coenzyme

Q10.

Moreover, Taiyo has developed a

micro-milled chia protein powder

with a protein content of 42% and

essential amino fatty acids that

are fully bioavailable for the body.

Highly dispersible, this powder is

ideal for use in bakery products,

bars, beverages and shakes (Fig.

1).

A boost for energy production

The Euromonitor trends report

also highlights the fact that

increasing numbers of consumers

are seeking to combat their

sedentary lifestyles with a variety

of exercise activities. And, to

enable them to make the most

of these activities, they are

seeking out nutrition products to

‘enhance their exercise habits’

Taiyo has recently developed a

novel concept called “Energy

5.0”, which is based on using the

body’s own inherent mechanisms

to produce more energy by

way of a genetic switch. The

enzyme AMPK (5’ adenosine

monophosphate-activated protein

kinase), which is also known as

the ‘youth’ enzyme, plays a key

role.

AMPK is a central regulator of

enzyme-related energy production

that controls both lipid and

glucose metabolism. Taiyo’s

concept uses the body’s own

genetic switches to instruct the

cells to produce more enzymes.

The driver of this activity is

Moringa (Moringa oleifera),

a traditional and staple food

consumed in Africa and India


19

ingredients

19

(Fig. 2). Moringa is rich in

multiple nutrients, including

vitamins, minerals, amino acids

and lipids, and also contains

bioactive compounds such as

isothiocyanates and polyphenols.

During the preparation of

fresh Moringa as a food, an

enzyme called myrosinase

transforms glycosylates such

as glucomoringin (GMG), a

specific benzyl glucosinolate,

into highly reactive and unstable

isothiocyanates. Glucomoringin

and moringin are proven to

display a broad range of biological

activities, such as improved heart

health in hypertension, antiinflammatory

and neuroprotective

effects. Taiyo’s moringa seed

extract, Moringa Extract S, is

designed to activate AMPK and

increase energy production. It

is a stable white powder that

is odorless, taste-free and

standardized to contain 10%

glucomoringin. It is completely

water-soluble and stable in acidic

beverages.

Slow fermenting dietary fiber

Modern eating habits and

taste preferences mean that

the average person’s dietary

fiber consumption levels are far

below what is recommended by

nutritionists. With Sunfiber ® ,

however, Taiyo offers a simple

way to close that gap. Derived

from the Indian Guar Bean,

Cyamopsis tetragonolobus,

the water-soluble ingredient

has all the nutritional benefits

of a dietary fiber, including

acting as a prebiotic within the

gastrointestinal tract. Sunfiber ®

slows down and reduces the

absorption of fat, cholesterol and

sugar, and has even been shown

to lower the glycemic index,

contributing to stabilized blood

glucose levels.

In fact, Sunfiber ® can reduce

post-meal blood glucose levels

by 20%, and has been granted

a health claim by the Canadian

health authorities. The product

also offers a number of clinically

substantiated health benefits for

the entire body. When consumed

with a meal, for example, it

improves the absorption of

minerals such as calcium and

magnesium. In addition, unlike

some other dietary fiber sources,

it is compatible with a low

FODMAP diet: its fermentation

rate is very slow, which means

that it does not result in painful

gas, cramping or discomfort.

Sunfiber ® powder has no taste,

is completely soluble and can be

integrated easily into existing

formulations without changing

the manufacturing processes (Fig.

3). Its stability at different

temperatures and pH

values means it

can be used

in hot

and cold beverages, including

smoothies, instant and ready

to drink beverages. To illustrate

the possibilities, Taiyo has

collaborated with soft drinks

manufacturer Sinalco and

sweetening expert Sweethouse

to develop two fiber fortified

beverages – ’Sunfiber ® Cola’

and the ‘Sunfiber ® Orange’. Both

are sugar-free, carbonated and

enriched with prebiotics whilst

tasting just like the traditional

beverage. One 0.33L bottle

or can of the drinks, contains

3g of dietary fiber, providing

10% of the recommended daily

intake for an adult. As an aid to

weight management, a study has

shown that drinking two of these

Sunfiber ® enriched beverages

(330ml twice) before a meal

can help to promote satiety and

reduce the number of calories

eaten during the meal by between

70 and 100.

Supported by science

Natural, plant-derived nutritional

ingredients are more attractive

to the information-hungry public

than they have ever been. As

the volume of sound scientific

knowledge about the health

value of plants that have been

passed down from generation to

generation – all over the world

– grows, so too does consumer

confidence.

Next-generation ingredients

like those discussed here can

help manufacturers of foods,

beverages and nutritional

supplements give consumers

what they are looking for:

products that enable them to

balance their lives, increase

their physical activity levels,

boost their mental wellbeing

and prevent a range of

illnesses, both now and in

the future. n

Fig. 3: Easy

to digest,

completely

soluble and

taste-free,

Sunfiber © dietary

fiber is easy to

process across

the spectrum

of hot and cold

beverages.

© Taiyo

Euromonitor International: Top Consumer Trends Impacting Health and Nutrition. https://go.euromonitor.

com/whitepaper-health-and-nutrition-2019-health-and-nutrition-survey.html [Accessed 17.03.20]

www.healthline.com

Taiyo

www.taiyointernational.com


20 ingredients

Ingredient innovation with fourfold

functionality

Since the intestine and the vital role it plays in health and wellbeing has become better

understood, consumer appetite for probiotic and prebiotic foods – including dietary fibres - has

soared. That’s why GoodMills Innovation has launched a versatile, grain-based ingredient to

support intestinal health. The technologically advanced High MAC Whole Fibre can be used for

fibre enrichment, sugar reduction, improved texture and and to optimize the Nutri-Score.

From sin to

win: Thanks to

confectionery

products with

a higher fibre

content and

less sugar,

manufacturers

can score points

with consumers.

(Source:

GoodMills

Innovation)

The market for foods with added

nutritional benefits is booming.

According to Euromonitor 2018,

global demand for naturally

healthy products recently reached

253 billion US dollars annually,

and for functional, fortified food,

247 billion dollars. Much of

this spend is on probiotic dairy

products, but those containing

antioxidants, added vitamins and

nutrients are popular too. Yet

consumers don’t just want their

food to be healthy – they also

have high expectations in terms

of taste and texture. That’s why

ingredients that offer multiple

benefits and can be easily

integrated into existing recipes

for different applications are

particularly exciting. The new High

MAC Whole Fibre from GoodMills

Innovation is one such offering.

It not only promotes intestinal

peristalsis and saturation, as

do conventional dietary fibres,

but also serves as a tailor-made

substrate for the microbiome due

to its extremely fine structure.

Fibre enrichment opportunities

Most people associate dietary

fibres with naturally fibre-rich

foods such as vegetables and

grain-based products - from

wholemeal bread to muesli or

bran mixes. When it comes to

dietary fibre enrichment, however,

the possibilities with High MAC

Whole Fibre are almost unlimited,

thanks to its unique taste and

texture. Unlike conventional

cereal fibre such as bran, the

new High MAC Whole Fibre is

micronized, ie. finely ground,

The new ingredient at a

glance

Application possibilities:

bakery products, sweets,

shakes, spreads cream fillings,

pasta, sauces, extruded snacks

& cereals

Functionality: fibre enrichment,

sugar reduction, texture

improvement, support of

gut health and microbiome

diversity, Nutri-Score

optimization

Characteristics: finely

micronised particle structure,

mild taste, natural sweetness,

increased water and oil binding

Dosage: dependent on the

desired result for taste,

viscosity and sweetness profile


ingredients

21

and thus has a particularly fine

particle structure of less than 100

µm. It also has a characteristically

mild taste with no bitter

substances. This is in contrast to

typical whole grain products, for

example, which can have a rough

mouthfeel and bitter-sour taste.

This ingredient

therefore offers

manufacturers

new

opportunities

for fibre

enrichment –

for instance, the

supplementation

of foods considered

unhealthy, such as confectionery,

with high-quality dietary fibres.

According to Innova Market

Insights, the confectionery

segment is one product category

attracting an increasing number

of fibre claims on labels, and with

good reason: Few consumers

want to do without the occasional

sin between meals. Here,

manufacturers can help make a

convincing purchase argument for

their products with the promise

of additional health benefits – for

example, Neapolitan wafers that

contain High MAC Whole Fibre

in the cream filling and wafer

dough, without any noticeable

difference in taste, creaminess of

the chocolate or crunchiness of

the wafer. High-fibre recipes can

also be developed in the pasta

sector, with particular appeal for

consumers who find the look and

mouthfeel of whole grain pasta

unappetising.

High MAC Whole Fibre is not

based on the usual red wheat,

but on white wheat, which is

characterised by a light colour

and a mild taste. It is also

rich in desirable ingredients

such as vitamins, minerals

and antioxidants, because the

particularly valuable parts of

the wheat grain, the husk and

aleurone layer, are used. The

white wheat and thus the High

MAC Whole Fibre have another

advantage: a natural mild

sweetness that can reduce sugar

in recipes by up to 30% without

significantly changing the sweet

flavour perception.

Less sugar, same great taste

Sugar reduction in particular

has become an important issue

for manufacturers. Following

ongoing discussions about the

excessive sugar content in many

foods, a number of countries have

already introduced legislation

to regulate levels. For example,

various states in the USA, Great

Britain, Hungary, Mexico and Italy

already levy a special tax on the

sugar content of beverages. And

sugar reduction is also “in” with

consumers: Last year, German

retail giant REWE attracted much

media attention when it offered

customers a range of mueslis

and puddings with differing sugar

contents, thus allowing them to

make their own choice.

In product tests, the experts from

GoodMills Innovation were able

to reduce the sugar content of a

cocoa cream filling by 30%, and

that of a biscuit by 20% – without

further recipe adjustments and

without negatively affecting the

product properties. The fact that

High MAC Whole Fibre can have

a positive effect on viscosity and

texture, allows for the creation of

a pleasant mouth feel and taste

experience too. This also makes

the ingredient different from

various sugar substitutes, for

example, that cause undesirable

texture changes or off-notes that

have to be masked.

Texture and creaminess

guaranteed

The versatile applications of High

MAC Whole Fibre are also thanks

to its texturising properties:

depending on the original

recipe and the manufacturer’s

requirements, it can be used

to firm creams, give shakes an

appealingly creamy consistency,

thicken spreads or provide a short

bite (‘crunch’) or juicy texture

in baked goods.

Depending on

the quantity

used, the

end product

can then

use a high

dietary

fibre content

or source of

dietary fibre claim.

Nutri-Score boost

The Nutri-Score system has

been in use in France since 2017,

and has since been adopted by

other European countries such

as Belgium, the Netherlands

and Spain. Germany announced

its implementation in 2019. The

rating scale assesses foods

according to their content of

beneficial (fruit, vegetables,

fibre, proteins) and potentially

‘unhealthy’ ingredients (saturated

fatty acids, sugar, salt) and their

energy content. The calculated

value results in a traffic light

colour for packaging labels.

Although the Nutri-Score

according to the French model is

mostly not mandatory for food

manufacturers, there is growing

pressure on companies to cater

for the ever-growing number of

health-conscious consumers.

With High MAC Whole Fibre,

the Nutri-Score value can be

improved without compromising

taste – so while a cookie may

not be a healthy snack, at least

manufacturers can now offer

a reduced-sugar, high-fibre

alternative. n

Goodmills Innovation

www.goodmillsinnovation.com

Conventional

bran compared

to High MAC

Whole Fibre:

Fine grinding not

only increases

bioavailability for

the microbiome,

but also the

number of

possible

applications.

(Source:

GoodMills

Innovation)


22 ingredients

Natural and versatile: wheat ingredients with

multiple benefits

Loryma produces starches, proteins and functional blends, all created from the natural raw

material wheat

Texturised

wheat proteins

are easily

adaptable in

shape and

colour

The world population is growing

and, with it, the need for healthy

yet sustainably produced

food. The urgent need of an

ecological balance as well as

the consequences for everyday

lifestyle are topics that more

and more dominate consumer

consciousness. Proteins are an

essential component of a healthy

diet, yet environmental and ethical

concerns mean there is growing

demand for vegetarian and

vegan alternatives. The German

ingredient supplier Loryma

therefore offers wheat-based

raw materials that are a plantbased

protein source with good

bioavailability. The company’s

ingredients improve texture, taste

and the nutritional value of many

finished products, and are ideally

suited to vegetarian and vegan

meat offerings, as well as hybrid

products.

Nutrient-rich solutions

For almost 20 years, Loryma

has focused its R&D on wheatbased

raw materials such as

starches, blends and texturates

for the food industry. These

three product categories ease

processing, enhance sensory

properties and can, when

incorporated as texturates,

raise protein content in finished

products. Loryma’s wheat

starches, for instance, are used

to optimise breadings and brines,

improve crispiness and prevent

fluid loss during preparation.

Wheat-based functional blends

act as stabiliser and texturiser

systems, and can be tailor-made

for all kinds of convenience food

applications. Texturised wheat

proteins, obtained by extrusion

technology, perfectly reproduce

the various structures of meat,

fish and poultry. Yet the reduction

or replacement of animal protein

does not diminish the nutritional

value of the end product: Rather,

the mix of different plant proteins

provides the human body with

an equivalent supply of essential

amino acids in a more sustainable

way. Easily adaptable in shape

and colour to specific needs, they

provide an authentic mouthfeel

and bite for vegan or vegetarian

diets.

Fully flexible

The native structures of the

protein fractions are dissolved

in an extrusion process. Using

pressure and temperature, the

material is pressed through a

defined opening, realigned and

then stabilised so it retains

its new shape. The design

possibilities of the final product,

with regard to texture and

stability, are almost limitless. Any

kind of meat product, from burger


ingredients

23

Loryma

focuses R&D

on wheatbased

raw

materials

such as

starches,

blends and

texturates

patties and sausages to meatballs

and fish fingers, can be replicated

thanks to a variety of different

forms of the texturates, such as

powder, fibres, strips, chunks

or flakes. The wheat extrudates

have both a high water-binding

capacity and good agglomeration

properties. They also allow for

easy handling: After a short

swelling time, they are processed

with other ingredients in the usual

manner. Products manufactured

in this way can be shock-frozen

at all stages of processing, and

temporarily stored or sold in this

state. In order to find the optimal

solution for each product, Loryma

supports clients with technology

and analysis capabilities. The

company can offer tailor-made

texturates and customer-specific

recipes to meet all requirements.

Spicing up the veggy lifestyle

Texturised wheat proteins are

neutral in taste and odour.

The challenge for vegan and

vegetarian meat replacers lies in

achieving an authentic flavour.

Spicy notes cannot be adapted

from conventional meat products,

as the original Umami component

is missing and significantly higher

dosages of spices are required.

To provide customers with holistic

solutions, Loryma works with

specialized partners in order

to offer a modular seasoning

brick. Different flavours such as

chicken, fish or in-house creations

are added with top notes. These

seasoning mixes allow for

traditional or modern creations

that mirror current meat product

trends.

Wheat-based raw material –

sustainable and multifunctional

Besides processing and nutritional

benefits, wheat-based ingredients

for meat replacers and hybrid

applications also perfectly support

the biodynamic equilibrium.

Wheat is a local and sustainable,

multifunctional agricultural

product with a yield of 99%. Apart

from the food industry, the raw

substance can also be used as

animal feed, building material and

even as adhesive for corrugated

board. In food applications, wheat

proteins optimise nutritional

values, extend shelf life and

thus help to prevent food waste.

Wheat is available regionally and

because of regional cultivation,

transport emissions are low while

the plants bind large amounts of

CO 2

during their growth.

The food industry is faced with

the task of using its expertise and

innovations to offer healthy new

solutions that respond flexibly to

consumer needs, while conserving

resources and the environment.

Wheat texturates can easily

and effectively meet those

challenges. n

Loryma

www.loryma.de

Wheat

ingredients

offer

future-proof

solutions


24 ingredients

Sweet on success: tapping into confectionery

flavour trends

Meeting seemingly conflicting consumer demands is one of the key challenges in NPD. But help

is at hand with Sensient Flavors’ Confectionery Toolbox

Most European countries have

seen positive developments in

the confectionery sector over

the last few years. On a global

scale, Europe was the top region

for confectionery NPDs in 2018

with 58% share. The consumption

of sweets by volume is also

significant here: In Finland alone,

it was 6kg per capita in 2019.

However, despite such

encouraging trends, confectionery

producers continue to face

multiple challenges – from

traceability and supply chain

flexibility, to food safety and

quality control. Far greater than

these though are the challenges

posed by rapidly rising consumer

awareness of health and

wellbeing.

As in the wider food and

beverage segments, consumers

want to eat ‘better for you’

products that preferably contain

natural and proven ingredients.

Additionally, health concerns

are often paired with free-from

expectations. In 2019, among the

top claims in NPD launches for

sugar confectionery in Europe,

9% related to sugar-free claims

proving that despite attracting

main stream interest among

consumers, reduced sugar

confectionery still remains a

relatively untapped opportunity.

Conversely, just because they

are opting for healthier product

offerings, it does not mean

that consumers are prepared

to sacrifice great taste and a

need for indulgence. In fact,

their ever-growing desire for

mouthwatering new taste

sensations and unusual flavour

blends is another market driver.

A recent survey by GlobalData

revealed that 33% of millennials

are always trying new or different

confectionery products. According

to a survey by Mintel, 52% of

those polled expressed interest in

sophisticated adult sweets, such

as high-quality fruit jellies.

Reconciling such seemingly

conflicting consumer demands

means a potential quandary

for the industry. That’s why

Sensient Flavors has addressed

these issues with its newly

developed Confectionery

Toolbox. Encapsulating two types

of applications – hard-boiled

candies and pectin jellies – it

demonstrates advanced flavour

ideas and technological solutions

to help confectionery producers

turn market challenges into new

opportunities for their brands.

Exciting and unexpected

Reducing sugar in product

recipes can be challenging, as

it should not be done at the

expense of flavour and mouthfeel.

Sophisticated flavours can help

boost the sensorial perception

of a product, provide a pleasant

aftertaste and thus combine a

great-tasting offering with fewer

calories. Additionally, novel

flavours that meet emerging

consumer macro-trends can boost

a product’s image and secure


ingredients

25

customer affection.

For example, as the coffee shop

culture continues to grow globally,

flavoured cold coffee drinks are

key to building brand loyalty with

GenZ and millennial generations.

Consumers have also developed

a taste for ‘coffee shop twists’

in other food categories, which

opens up new opportunities

in the confectionery market

too. To illustrate the point, the

Confectionery Toolbox presents

hard-boiled candies in two

corresponding flavour profiles –

Caramel Latte and Chai Latte.

Obviously, flavours are powerful

emotional drivers as well: taste

experiences frequently have

a strong connection with the

past and are associated with

‘life’s best moments’ – holidays,

celebrations or family events.

Hard-boiled candies in the Toolbox

with a flavour profile of Birthday

Cake, Cookies & Cream or

Popcorn help bring back happy

memories, and demonstrate

flavour combinations that will

appeal to both children and adults

alike.

Vegan alternatives

Combining sugar-free claims

with other free-from declarations

perfectly taps into consumers’

continuing and growing aversion

to dairy or animal ingredients.

In particular, growing interest

in vegan food has led to the

development of alternative

ingredients designed to replace

animal-derived gelatin in

confectionery – e.g., in pastilles,

gummies and jellies.

“We have explored new

opportunities within vegan

confectionery and alternatives

to gelatine, providing clean label

choices for those wishing to

avoid meat-based products,”

explains Ranbir Kooner, Sensient

Flavors Marketing Manager

EMEA. Therefore, the Toolbox

GELITA range of Bioactive Collagen Peptides ®

Stimulates the body’s own collagen metabolism

Body Toning

• Increases lean mass and

decreases fat mass

Beauty from Within

• Increases skin elasticity and

reduces depth of wrinkles

Joint Health

• Recovers joint cartilage

and reduces joint pain

Bone Health

• Increases bone

mineral density

Osteoporosis

Normal bone

matrix

Connective Tissue

Improvement

• Strengthens ligaments

and tendons

GELITA AG · Uferstr. 7 · 69412 Eberbach · Germany · www.gelita.com

26 ingredients

presents jellies made with

alternative gelling agent pectin.

Pectin is a type of starch that

occurs naturally in the cell walls

of fruits and vegetables, and

gives them structure. As a natural

component, it also supports

the current trend for the use of

natural products and ingredients.

While vegan nutrition is

sometimes associated with

abstinence and bland taste, the

use of sophisticated flavours and

unusual blends offer the industry

a great opportunity to break

new ground. Lu Ann Williams,

of Innova Market Research,

comments: “Unique sensory

experiences are increasingly

popular among consumers.

Exciting hybrid concepts that mix

taste profiles exemplify this trend,

mixing subtle natural flavours with

extravagant sweet, savoury and

spicy flavours.”

The samples of pectin jellies

in the Toolbox illustrate such

on-trend flavour mixes. So, a

combination of Aloe Vera and

Cucamelon, a Mexican miniature

watermelon with a surprising

lime and cucumber taste, makes

an invigorating and fresh flavour

pairing. And tangy Juniper Berry

accompanied by a light flavour of

Cucumber is designed to appeal

to adults seeking exotic and

inspirational new combinations.

Today, consumers also want to

be constantly surprised with

tastebud-tingling new flavour

concepts and

sensations. Sensient’s Toolbox

addresses this desire for taste

intrigue with an unexpected fun

factor. With the corresponding

pairs of pectin jellies – Cola and

Cola Whisky Blend or Strawberry

and Strawberry Heating – it

offers the option of playful

roulette tasting, simultaneously

demonstrating innovative flavour

pairings that will appeal to all

ages.

Creamy, dairy-free solution

Vegan claims can be addressed

not only with alternative

ingredients, but also advanced

technological solutions. A

perfect example of this is Vegan

Dairyboost from Sensient Flavors

– a dairy-free flavour solution

that can be added to products

to give a creamy sensation – but

without the use of cream or dairy

ingredients. For instance, it can

be added to cream-flavoured

sweets to boost the anticipated

creaminess.

Thanks to its spray-dried powder

form, the solution delivers

creaminess to the product

throughout the whole duration

of eating. Its non-volatile

components emulate an authentic

dairy mouthfeel, while the volatile

components promise full-fat dairy

enhancement when used with

either non-dairy or low-fat dairy

products.

Premium appeal

Last but not least, the high end of

the market is still ripe for further

development. Especially as,

according to Mintel, only 4% of

total sugar confectionery launches

in Europe carried a premium claim

in the 12 months to February

2018.

Naturalness, purity and an

excellent multi-sensory experience

are therefore cornerstones in

the development of innovative

products for this end of the

market. With its range of

authentic, true to nature 100%

Natural Extracts, Sensient

Flavors offers huge opportunities

to make the most of these

demands. Giving rein to true

creativity, they provide a vast

number of options in several

distinct families, each with its

own qualities and appeal: Herbs,

Spices, Citrus and Non-Citrus

Fruits, Vegetables, Flowers, Teas,

Coffees and Cocoas.

Technologically advanced, simple

to use

Finding the right flavour

combination for intense taste

profiles requires technologically

advanced ingredients – yet ones

which are also straightforward

and simple to use. Sensient’s

“Ready to Use Extracts” are

designed to the customer’s

specified dosage requirements.

With the readily soluble option,

they can be accurately dosed

into the manufacturing process,

eliminating the need for further

dilutions. Additionally, they can

be formulated from an extensive

range of extracts, with current

examples including; Nigerian

Ginger, Sicilian Lemon and

Black Pepper. Also, the company

offers a variety of vegan, palm

oil and gluten-free extracts, with

all products free from titanium

dioxide too.

As sweets are made by heating

sugar syrup to a high temperature,

some flavours can be volatile

and thus get ‘lost’ during the

manufacturing process. Sensient

Flavors therefore offers a range

of flavours that are both acid and

heat stable. Due to their less

volatile components that survive

the heat process and do not flashoff,

such flavours are perfect

for confectionery applications

processed with the use of high

temperatures. n

REFERENCES

1. Innova Market Insights

2. Mintel report “A Year of Innovation in Sugar and Gum Confectionery 2019”

3. https://www.foodware365.com/en/industry-challenges/sweets-and-confectionery-challenges/

4 Mintel, as above

5 https://www.globaldata.com/confectionery-brands-should-focus-on-healthy-yet-exciting-products-tore-engage-with-adventurous-consumers/

Sensient Flavors

www.sensientflavors.com


ingredients

27

Unlocking the power of natural astaxanthin

Increasing awareness regarding the importance of aging well and taking a preventative

approach early on presents a huge opportunity for science backed ingredients across a range

of demographics. As functional ingredients, antioxidants are very appealing to food and

nutraceutical manufacturers who are seeking to expand product lines and excite consumers.

For instance, astaxanthin is performing well at the moment. The ingredient can be used in many

different formulas and has been the subject of a lot of new product development and research.

Nutritionally depleted diets,

exposure to pollutants and the

stresses of modern living can all

negatively impact human health

and contribute to the generation

of free radicals in the body. These

unstable molecules cause damage

within cells and tissues, and lead

to oxidative stress. Consuming

foods rich in antioxidants can

help combat this degradation.

Unfortunately, however, modern

diets are often lacking when

it comes to supplying the vital

nutrients needed for optimal

health. Dietary supplements

and functional foods fortified

with antioxidants therefore offer

convenient support for consumers

looking to protect their health.

Beyond general health

Consumer interest in

antioxidant products covers a

wide demographic range, with

millennials, baby boomers and

active lifestylers particularly

aware of their potential benefits.

While neutralising free radicals

is very important for the body,

most people are looking for more

specific health benefits – for

example, in terms of eye health,

skin beauty, athletic performance

or cognitive function. In fact,

Innova Market Insights found

that brain health was the fastest

growing health proposition within

the antioxidant category, with

an average annual growth rate

of 48.6% between 2012 and

2016, followed by sports and

recovery, eye health and energy/

alertness. These health concerns

look likely to be areas of focus for

future research and development

as more consumers seek out

preventative, natural ingredients

backed by science to support

their wellness.

Strong science

As a potent antioxidant, natural

astaxanthin offers many benefits

that consumers can feel working

within their bodies. For instance,

eyesight is one of the most

valuable of our five senses,

yet it is the most vulnerable to

damage from oxidative stress.

As has been shown in various

studies, the antioxidant power of

astaxanthin can protect the eyes

in multiple ways: supplementation

can slow the progression of longsightedness

and improve eye

fatigue. In addition, astaxanthin

has proved to be helpful against

mental fatigue, in supporting

mental clarity and promoting

focus. Moreover, long-term

prophylactic astaxanthin

supplementation may inhibit agerelated

skin deterioration, thanks

to its anti-inflammatory effect.

Natural astaxanthin also plays

a vital role in supporting muscle

endurance, strength and mobility,

thus combatting the effects of

debilitating conditions such as

sarcopenia.

Andie Long, Marketing & Sales

Manager at AstaReal, points

out: “Importantly, testing hasn’t

been confined just to healthy

subjects. Findings from a recent

randomized, double-blind

placebo-controlled study among

sarcopenia sufferers indicate

that a formulation containing

AstaReal ® astaxanthin provides

a 40% increase in endurance

and significantly improves

muscle function loss in this

population group. This means

that astaxanthin is able to make a

Haematococcus

pluvialis Algae

© AstaReal


28 ingredients

© Jacob Lund, shutterstock (Groß)

notable impact on the quality of a

person’s healthspan – the portion

of their life during which they are

generally in good health.”

Astaxanthin demand remains

strong

Boosted by research findings and

driven by consumer demand for

health and wellness products,

astaxanthin is experiencing huge

growth in European markets as

well as in Asia. And it shows no

sign of slowing down: A report by

Research and Markets last year

forecasted that the global market

for natural astaxanthin from

the microalga Haematococcus

pluvialis would grow at a CAGR

of approximately 13% to reach

770 million USD by 2024. There

has been notable development

in Europe in particular, thanks

to rising demand for carotenoid

pigments in lotions, moisturisers,

powders and other personal care

items. Increasing consumption

of antioxidants in the food and

supplements segments is also

expected to fuel the astaxanthin

market, with countries such

as Germany, the UK and Italy

being the major contributors to

this growth. 3 Between 2014 and

2018, there was a 18% increase

in new product launches tracked

with “astaxanthin” in Europe.

Andie Long adds: “Astaxanthin

can be used in many different

formulas targeted at sports and

recovery, skin, eye and brain

health, cardiovascular support

and immunity. Currently, it is most

commonly used in supplements.

As well as classic tablets and

capsules, innovative product

formats are possible too – such as

liquid shots, effervescent tablets,

chewable softgels and gummies.”

Sustainability expectations are

driving plant-based sourcing

While health benefits are a

key factor, sustainability and

traceability are other drivers

for market growth – particularly

as consumers are increasingly

concerned about the origins

of their products. The global

nutraceutical industries are

therefore looking for plant-based

sources of traditional ingredients

such as antioxidants, and they

are starting to focus on algae.

Almost at the bottom of the

marine food chain, microalgae

supply astaxanthin and omega-3

fatty acids to fish and krill, and

represent a sustainable as well as

a vegetarian alternative to both.

A matter of quality

Being sourced from algae,

astaxanthin’s quality is affected

by the environment in which the

algae is cultivated. Unlike other

companies who also produce

astaxanthin from Haematococcus

pluvialis, AstaReal rejected

outdoor cultivation methods

because they are susceptible

to contamination. Instead,

the company cultivates its

algae indoors under controlled

conditions. This results in a

safe product with at least

5% astaxanthin content in

the biomass and without any

impurities, such as solvent

residues, which can be found in

astaxanthin from other suppliers.

Andie Long explains: “Not all

natural astaxanthin is created

equal. As the market is growing,

we are unfortunately seeing

the appearance of some lowquality

products. Therefore,

when choosing an astaxanthin

supplier, companies should pay

attention to their production

methods, the stability and purity

of their products, the astaxanthin

content in the biomass and their

quality certifications. AstaReal’s

cultivation process features the

tightest controls in the industry

and yields an ingredient with

maximum purity, stability and

potency.”

The AstaReal advantage

Knowledge of the ways in


ingredients

29

Stockholmer Schärengarten Archipel

© by Mikael Broms, shutterstock

TRADITION IN

FUNCTIONAL FOOD AND

HEALTH INGREDIENTS

VISIT US AT

VITAFOODS

I N G E N E V A ,

HALL 4, F90

which ingredients can be adulterated and the tools for

uncovering these have never been more successful than

they are today. Consistent testing will track and prove

that raw materials and finished goods contain what they

should. With high performance liquid chromatography

(HPLC), for instance, it is possible to analyze how much

astaxanthin a product contains and whether it includes

pheophytin, pheophorbides or chlorophyll – undesirable

intermediates that develop between the algae’s green

and red phases. Chlorophyll, for example, can have a

negative impact on the quality of the final formulation.

Cultivation techniques that harvest the algae before

it has reached optimal maturity generally have higher

levels of chlorophyll and thus inferior stability.

AstaReal pioneered the development of natural

astaxanthin as a nutritional ingredient. Last year,

the company celebrated 30 years of research and

innovation. Today, AstaReal ® astaxanthin is the most

studied brand of natural astaxanthin worldwide, and is

the only natural astaxanthin brand with a portfolio of

over 60 clinical studies conducted among more than

1,800 participants. This depth of research gives the

company a high level of expertise that is available to

clients to help with formulation, manufacturing and

marketing. n

JAPANESE QUALITY

FOR MORE THAN 70 YEARS

Chia Products (Chia Seeds, Chia Oil,

Chia Fiber and Chia Protein)

CoQ10, 100 % water dispersible

Cranberry Juice Powder (SunCran ® )

Green tea extracts (Sunphenon ® )

Indian Gooseberry (SunAmla ® )

L-Theanine (Suntheanine ® )

MD Products (fruits, egg, protein, fiber)

Minerals (Fe, Zn, Mg)

Moringa Extract

Omega 3 (SunActive ® DHA Powder,

SunActive ® Chia Oil Powder)

Organic Ceremonial Japanese Matcha

Soluble Bean Fiber (Sunfiber ® )

Vegan Meat Alternative (Vegemeat)

Whole Green Coffee Powder (WGCP )

1. https://www.nutraceuticalsworld.com/issues/2018-03-01/view_features/

consumers-seek-added-nutritional-boost-from-antioxidants/1191 (accessed:

20th August 2019)

2.Research and Markets report: A Global Astaxanthin Market - Sources,

Technologies and Applications. August 2018. (https://www.

researchandmarkets.com/research/39f5zh/global?w=5)

3. Market Research Future: Astaxanthin Market Research Report - Forecast

to 2023. May 2019. (https://www.marketresearchfuture.com/reports/

astaxanthin-market-4833)

4. Innova Market Insights

AstaReal

www.astareal.com

European Representative

TAIYO GmbH

Mittelstr. 36, D-58332 Schwelm

Phone: +49(0)2336 9150216

Email: info@taiyogmbh.com

www.taiyogmbh.com


30 ingredients

Calcium carbonate: a natural ingredient with

many benefits for plant-based drinks

Calcium fortification is well received by health conscious consumers − but manufacturers are

also benefiting from this trend

Calcium

fortification of

vegan drinks is a

trend with more

than just one

benefit.

Consumer interest in vegan

drinks and in milk alternatives

especially is never-ending. At the

same time, increasing numbers of

buyers are critically questioning

labels, looking for products that

offer numerous health benefits

as well as natural ingredients.

Calcium fortification can score

high here: “The growing demand

for vegan alternatives is driving

the market right now, offering

great potential for our sector,”

confirms Stefan Lander, Vice

President Consumer Goods at

Omya. “Because even although

more and more consumers are

going without dairy products,

they don’t want to miss out on

their nutritional benefits.” In

this respect, calcium carbonate

covers all bases and also offers a

simplified production process as

well as optimal sensory impact on

the end product.

Natural, pure and easy to absorb

For plant-based drinks based

on soya, almonds, rice, oats

or coconut, the appropriate

particle size and structure of the

calcium carbonate are paramount

in achieving ideal sensory

properties and maximum stability

in the final product. The Swiss

company Omya specialises in

the manufacturing of calcium

carbonate particles from natural

sources and is a leading global

supplier. With a rich resource

of high purity mineral depots,

availability of Omya products

is guaranteed for the next

100 years. Bundled under the

Calcipur ® brand, different particle

sizes of the brilliant white mineral

are available, so that individual

product requirements can be

satisfied and best results in terms

of nutritional value and taste can

be achieved. The particles are

one of the most concentrated and

therefore most efficient calcium

supplementation solutions. The

raw material is sourced with

minimal environmental impact

and the end products meet the

highest quality standards. In

addition, Calcipur ® is ISO 22000

and ISO 9001 compliant as well

as halal and kosher certified.

Certain products in the range

also carry USP, FCC and E170

certifications.

Advantages for the production

process

Calcium carbonate has a very

high content of bioavailable

elemental calcium at about 40%,

so only low amounts are needed

to achieve significant fortification.

Thus, the taste profile of the

final product is not influenced

at all. Compared to milk as a

gold standard, colouring and

mouthfeel represent challenges

in the production of plant-based

drinks. Thanks to their refractive

index, however, the bright white

calcium particles can significantly

improve the overall opacity of

these beverages. With regard to

a pleasant drinking sensation,

it is vital to reduce calcium

carbonate sedimentation to

an absolute minimum, and this

can be achieved by adjusting

the particle size and shape to

individual demands. Thanks

to accurately defined surface

properties and particle formation,

Calcipur ® settles more slowly

than comparable solutions. The


ingredients

31

addition of stabilisers can also

help to control sedimentation by

increasing viscosity. Calcipur ®

products are compatible with

all stabilisers commonly used in

beverage systems, and suitable

for different viscosities, from low

to high. For best results, the label

should state that the product

has to be shaken well before

consumption.

dietary supplements. This is

especially important for the large

number of people who need

extra calcium – such as those

who absorb the nutrient poorly

because of medication, as well as

teenagers, pregnant women and

the elderly. Functional foods with

extra calcium enable consumers

to achieve the required intake

of the mineral without any extra

loading in terms of food or

balanced diet usually contains

additional sources of calcium,

this amount is a solid base for

supplementation. The maximum

daily intake limit is set at 2,500mg

calcium, while target groups with

higher calcium requirements are

advised to take about 1,200mg

per day. When it comes to calcium

fortification in plant-based

beverages, a calcium content of

1,200mg/l is usually aimed for.

A wide range of applications

Broadly speaking, any application

with a neutral pH can be enriched

with calcium carbonate. As it

dissolves in acidic environments

and releases CO 2

, foods with a

low pH are not always compatible,

but in certain cases, this is

exactly the interaction that is

required. When calcium carbonate

dissolves, CO 2

is released and

Ca²+ ions are made available. In

turn, these form calcium “bridges”

within the food matrix, improving

the gelation of hydrocolloids.

Additional health without

additional effort

By consuming calciumfortified

foods and drinks, the

recommended daily calcium

dose can be achieved within the

usual daily diet, without having

to consume extra food or take

calories. In combination with other

ingredients, holistic solutions

for a broad range of food and

beverage applications can be

developed, all tailored to current

consumer needs. For example, as

our population ages, preventing

and treating osteoporosis is

becoming increasingly important,

and products containing additives

such as vitamins D3 and K2 or

magnesium as well as calcium

are proven to enhance the body’s

absorption of calcium and its

storage in our bones.

Dosage and application

The guideline for calcium

fortification is 30% of the

mineral’s RDA per serving size.

This corresponds to 240mg pure

calcium, which translates to

600mg calcium carbonate and

allows the health claim ‘high

in calcium’. Considering that a

This is the same as the naturally

occurring calcium content of milk

and requires the addition of just

3g/l Calcipur ® .

In conclusion, Stefan Lander

summarises: “Calcium fortification

of vegan drinks is a trend with

more than just one benefit. With

our comprehensive formulation

expertise and portfolio of

fortification ingredients, it is easy

to create a variety of plant-based

drinks that combine indulgence

and a valuable nutritional profile

with today’s key consumer

demand for products that are

naturally healthy.” n

Omya

www.omya.com

Plant-based

drinks shall

combine

indulgence

and a valuable

nutritional

profile.

Bright white

calcium particles

can significantly

improve the

overall opacity.

The

recommended

daily calcium

dose can be

achieved within

the usual daily

diet thanks to

calcium-fortified

drinks.


32 ingredients

Beyond skin: first peer-reviewed study reveals

increased hair thickness with Bioactive

Collagen Peptides ® VERISOL ®

New randomized, placebo-controlled study shows that supplementation with the specific

Bioactive Collagen Peptides ® VERISOL ® can result in improved hair structure, by significantly

increasing hair thickness and proliferation of human hair follicle cells.

The study was conducted on 44

healthy women aged between

39 and 75, who each received

a daily dose of 2.5g VERISOL ®

or placebo for 16 weeks. At

the end of the supplementation

period, the use of VERISOL ®

led to a significant increase in

hair thickness, whereas a slight

decrease was observed in the

placebo group. The comparison

of the two groups revealed a

statistically significant increase in

hair thickness in the VERISOL ®

group compared to placebo,

confirming the benefits of

VERISOL ® to hair thickness,

a key aspect of healthy hair

appearance.

In addition, the study investigated

if the previously demonstrated

efficacy of VERISOL ® in

stimulating cells of the skin

extracellular matrix could

have a positive impact on hair

follicle cells and promote their

proliferation.

The in vitro test showed a

statistically significant increase

of 31% in the proliferation rates

of human hair follicle cells

after exposure to VERISOL ®

for 4 hours, compared with the

untreated control cells. This

suggests a positive effect of

VERISOL ® on hair metabolism,

building on previous data showing

Bioactive Collagen Peptides ® to

increase mitochondrial activity of

hair follicle cells.

“The positive effects of

VERISOL ® on skin elasticity

and wrinkle reduction have

been demonstrated by several

clinical trials, performed over

the last 10 years and testing

nearly 500 study participants”

stated Stephan Hausmanns,

GELITA’s Vice President, Health

& Nutrition. “With this new study,

we add improved hair structure

to the many positive benefits of

VERISOL ® . It can be assumed

that the increased hair thickness

observed also leads to improved

textural and physical properties of

hair, making it stronger and more

resistant to breakage”.

Recognizing that collagen

peptides can exhibit different

biological activities, Oesser

(2020) stated that the effects

measured in the study apply only

to the specific Bioactive Collagen

Peptides® tested and cannot

necessarily be applied to other

collagen products.

In summary, this is the first

published, peer-reviewed study

to clearly demonstrate a positive

effect of specific Bioactive

Collagen Peptides ® intake on hair

metabolism and structure. n

© GELITA AG

www.GELITA.com



33

BENEO Expands Portfolio with New Organic Ingredients

BENEO has announced the expansion of its chicory root fibre and rice starch ingredient portfolio with two new

organic solutions. The launch of the new additions, comprising an organic waxy rice starch, Remyline O AX

DR, and organic chicory root fibre, Orafti ® Organic, paves the way for BENEO to strengthen its market leading

position.

Consumers worldwide are increasingly seeking out organic products, with figures showing they have become

more important to 1 in 4 consumers in the last year and many willing to pay a premium price for them. This

rising demand has been driven by the growing consumer perception of organic products as healthy and

natural, and therefore an intrinsic part of a healthier lifestyle. Organic products and ingredients are also

considered a vital element for ethical and sustainable purchasing behaviour, a key trend being seen within

the food and beverage industry. Around the world, there are high expectations for organic products, with a

compound annual growth rate of 2% and 2.6% in value predicted between 2019 and 2022 in Europe and the

USA respectively, the two largest organic markets.

The addition of BENEO’s new organic waxy rice starch, Remyline O AX DR, completes the existing portfolio

of rice starches with the availability of organic solutions for both regular and waxy rice starch. Launching

globally from July onwards, Remyline O AX DR is the first of its kind to be brought to market, opening up new

possibilities for product development. As a waxy rice starch, it contains no amylose and therefore delivers

better stability and less syneresis, making it easier to maintain a stable texture throughout a product’s shelf

life. Remyline O AX DR is suitable for fruit preparations, as well as meat and poultry applications. Technical

trials by experts at the BENEO-Technology Center have shown positive results for these applications, as well

as for improving the texture of creamy desserts and yoghurts.

Commenting on the launch of Remyline O AX DR, Marc-Etienne Denis, Commercial Managing Director

Specialty Rice Ingredients at BENEO stated: “The launch of BENEO’s new organic waxy rice starch is an

important milestone for us as it means we can now offer our customers organic variants for both our waxy

and regular rice starches. We see great potential for this new solution, especially within meat and poultry, as

consumers worldwide place special emphasis on organic products when buying meat.”

BENEO’s new Orafti ® Organic, is a carefully grown and selected organic variant of its popular chicory root

fibre and yet another first to market. It is regionally grown and harvested by certified organic farmers in

Belgium. Inulin and oligofructose remain the only proven plant-based prebiotics available, according to ISAPP

(International Scientific Association for Pro- and Prebiotics). Available to customers from September onwards,

Orafti®Organic enables manufacturers to add natural prebiotic fibres that will improve taste and texture, while

also allowing for fat and sugar reduction in products across key applications such as dairy, cereals, bakery and

confectionery. n

About BENEO

BENEO offers functional ingredients derived from chicory roots, beet sugar, rice and wheat. BENEO is the

ideal partner to help improve a product in its nutritional and technological characteristics. Key nutritional

benefits are ‘less fat’, ‘less sugar’, ‘less calories’, ‘added fibre’, ‘gluten-free’ and dairy alternatives as well

as energy management, digestive, bone and dental health. Key technological benefits focus on taste and

texture improvements. Through a unique chain of expertise, including the BENEO-Institute that provides

decisive insights into nutrition science and legislation, and the BENEO-Technology Center that consults

in application technology, BENEO actively supports customers in the development of more balanced and

healthy food products.


34 Special Products Feature

Better World Naturals becomes world’s

first clean label project-certified ingredient

manufacturer

Better World Naturals, the plant-based ingredient manufacturer

with a vertically integrated supply chain to guarantee consistent

and sustainable quality and authentic natural extracts, has

become the world’s first ingredient manufacturer to earn

Clean Label Project Certification. Clean Label Project, the

leading non-profit organisation that uses data and science to

bring transparency to consumer product labelling, awarded

the certification after subjecting Better World Naturals to its

rigorous assessment process.

Food and dietary supplement quality scandals have dented

consumer trust and intensified scrutiny of the integrity of the

supply chain. Today, the industry’s effort to regain trust is

being complicated by COVID-19 and its impact on in-person audits, amplifying the importance of testing and

certifications as gatekeepers for quality and authenticity. Against that backdrop, brands are reformulating

products to meet public demand for clean-labelled products.

Plant-based, naturally sourced ingredients are good fit for the clean-label agenda, but the use of such

materials exposes brands to new challenges. Notably, plant-based ingredients can be contaminated with

substances such as heavy metals, pesticides, mycotoxins, and plasticisers, or adulterated with undeclared

compounds and non-compliant plant species. The discovery of such contaminants and adulterants in a product

can significantly damage a brand’s standing with consumers.

Clean Label Project Certification signifies that consumers can trust products that contain Better World

Naturals’ ginseng and rosemary extracts. Through the certification, Clean Label Project has recognized Better

World Naturals’ work to ensure the integrity of the supply chain by providing clean ingredients to food and

dietary supplement manufacturers and increasing consumer transparency. The certification is important given

concerns about the negative health effects of contaminants.

“At the Clean Label Project, we believe that sometimes what’s NOT on a label is what matters most. The

long-term threat of cancers and reproductive disorders linked to industrial and environmental contaminant

exposure have largely gone unnoticed, untested, and therefore unregulated in food and consumer products,

until now. Clean Label Project Certification addresses that gap by building on the strictest regulation in the

US by evaluating products to protect consumers from contaminants and chemicals of concern,” Jaclyn Bowen,

Executive Director of the Clean Label Project, said.

Better World Naturals’ status as the world’s first ingredient manufacturer to get Clean Label Project

Certification is testament to its approach to supply chain integrity. Rather than rely solely on testing, which

can fail to detect all contaminants and adulterants, Better World Naturals has implemented a vertically

integrated supply chain called PREVENT4TRUST. The goal is to prevent quality issues by proactively raising

standards and mitigating threats from the field to the formulated ingredient.

“Tests and certifications are an important guarantee of quality for our customers and consumers.

Nevertheless, we believe testing alone cannot guarantee quality in the long term. Rather, at Better World

Naturals we complement testing with traceability, working with farmers in the field to ensure consistent

standards while shortening supply chains to improve quality control. The model benefits all stakeholders, with

farmers getting guaranteed revenues and brands receiving consistently high quality ingredients,” Laurent

Zheng, Founder and General Manager of Better World Naturals, said. n

About Better World Naturals

Founded in 2018, Better World Naturals is a joint venture of MITSUI and Huabao. Better World Naturals

was created to provide quality natural ingredients utilising a trusted and transparent, vertically integrated

supply system. For decades, global suppliers have sourced their branded ingredients from China. Better

World Naturals has engaged the expertise of the skilled history and resources of China to bring these natural

ingredients directly to you.



35

New line for contract filling orders

The contract manufacturer SternMaid offers a diversity of equipment for filling products

into different packs for the downstream food and pharmaceutical industries.

Wittenburg (Germany), June 2020: The contract

manufacturer SternMaid has commissioned a new

filling line. FIBCs, sacks, boxes or drums – the

line can re-fill powdered food ingredients such as

hydrocolloids or pharmaceutical excipients from

any initial container into almost any other pack

format the customer wishes.

Depending on the shape of the container, the

station can be equipped with different filling

heads and supplementary functions. Its modular

structure permits flexible product changing.

SternMaid guarantees adherence to quality and

safety standards with protective screening and

metal detection. It also meets the requirements

for allergen management, kosher and halal

approval and organic products.

As Mark Riemer, SternMaid’s commercial

manager explains: “Re-filling powders from large

containers into smaller packs, or vice-versa,

is often a challenge to our customers from the

fields of raw material production or downstream

processing. Raw materials in powder form are

often delivered in FIBCs, for example, but for

further processing they may be needed in sacks,

boxes or drums. SternMaid can undertake this

re-filling as a service; it can also put the products

into intermediate storage and deliver them to the

recipient. For the customer, that means a saving

in time, personnel, and ultimately costs”. n

About SternMaid

SternMaid GmbH & Co. KG with its registered office in Wittenburg, in the Greater Hamburg area, is a

member of the owner-managed Stern-Wywiol Gruppe. For over 35 years the group of companies with

12 industry-specific specialist firms in Germany, 17 affiliates abroad, 7 Stern Technology Centers and

production facilities in ten countries around the globe has been among the successful enterprises operating

internationally in the world of Food and Feed Ingredients. The Stern-Wywiol Gruppe employs a staff of

over 1,400; it includes 100 R&D specialists, who develop products and formulations in the company’s 18

applications laboratories. The group exports to over 130 countries.

SternMaid was established in 1996 and has since become one of Europe’s leading contract manufacturers.

With over 300 employees, the company offers a wide range of services. Besides manufacturing powdered

food ingredients, food supplements and pharmaceutical excipients on a contract basis, SternMaid blends and

processes special ingredients for baby food, vitamin mixtures and foods for special dietetic purposes.

A total of fifteen different blending lines and a diversity of filling lines for industrial and retail packs are

available to meet all manner of different requirements. The packs include spiral-wound plastic or fibreboard

cans, tubular bags and sachets for individual portions. This range of equipment is complemented by a

modern fluidized bed processor for gentle drying, agglomeration, microencapsulation, instantization and

granulation. With additional warehousing, co-packing, logistics and purchasing, the contract manufacturer

offers a full range of services all from one source.



GEA LeakCheck: New measurement system for perfectly sealed MAP

packaging

Düsseldorf (Germany), August 17,

2020 – With LeakCheck, GEA is

launching a new in-line measurement

system capable of checking seal and

package integrity on all forms of

modified atmosphere packs (MAP)

contactless. This guarantees the

protective function and the quality

of the food packaging for goods in

perfect condition.

Consumers want fresh, hygienically

packaged food while retailers want

long-lasting products that look

attractive. Positioned at the start of

the supply chain, food manufacturers

must provide solutions that meet all

hygiene and quality standards. Meeting these demands

while at the same time boosting productivity calls for

end-to-end process monitoring automation.

First came GEA’s tried-and-trusted OxyCheck quality

control system, whose contactless, non-invasive

oxygen content measuring system has been verifying

every MAP since 2017. Based on that system, the

GEA LeakCheck now uses an in-line process on the GEA thermoformer to

test the seal and package integrity on each individual package. The test procedure comprises

three steps. First, the residual oxygen content in each package is measured with a fluorescent sensor spot

printed on the inside of the top film. Optical sensors mounted on the thermoformer project light onto the

sensor spot, gauging the wavelength of the light emitted by the dye to accurately determine the oxygen

content. This step alone significantly reduces the risk of defective packaging with excessively high residual

oxygen levels. Next, packages are subjected to overpressure and underpressure in a stress unit before a

second contactless measurement is taken. If the new result differs from the first, the package seal is broken.

Using the GEA CombiPick, for instance, the leaky package is automatically detected and accurately removed

on exiting the packaging machine. This method ensures that even the smallest leaks are detected.

In order to boost food processing productivity, the industry is increasingly focusing on automation. The aim

is to achieve a consistent or even enhanced product quality. Thanks to GEA LeakCheck, the two key factors

for ensuring food safety – residual oxygen content and seal integrity – can now be continuously recorded and

monitored on an end-to-end basis. Process errors are rapidly detected and the delivery of faulty packaging is

virtually zero.

In summary, Volker Sassmannshausen, Senior Product Manager Thermoforming Packaging Systems at GEA,

again makes it emphatically clear that “with the GEA LeakCheck, all units leaving the packaging machine

are tested non-invasively. Since the measuring techniques are non-invasive, neither the packaging material

nor the contents are wasted. Besides efficiency and sustainability, the upshot is that practically no defective

packaging reaches the market.”

Both systems are offered as optional extras with GEA’s PowerPak or PowerPak PLUS thermoformers. n

About GEA

“Engineering for a better world” is the driving and energizing principle connecting GEA’s total workforce of

approximately 18,500 employees. As one of the largest systems suppliers, generating group revenues in

the amount of 4.9 billion euros in 2019, GEA makes an important contribution to a sustainable future with

its solutions and services, particularly in the food, beverage and pharmaceutical sectors. Across the globe,

GEA’s plants, processes and components contribute significantly to the reduction of CO2 emissions, plastic

use as well as food waste in production. GEA is listed on the German MDAX and the STOXX® Europe 600

Index and also included in the DAX 50 ESG and MSCI Global Sustainability indexes.



37

Arla Foods Ingredients launches its first organic ingredient

Arla Foods Ingredients

has launched the first

ever organic micellar

casein isolate, helping

manufacturers meet demand

for organic, natural and

functional protein products.

Micellar casein isolate is

a new ingredient which is

rich in native milk proteins.

It is extracted from milk

using gentle processing

without the addition of acids.

The protein maintains its

chemical structure, allowing

the creation of products that

are as close to nature as

possible.

Arla Foods Ingredients’ new micellar casein isolate, MicelPure, contains a minimum of 87% native protein.

Suitable for food, functional health foods and active nutrition applications, it is low in lactose and fat, heatstable

and taste-neutral.

In a milestone for Arla Foods Ingredients, it is also the company’s first ingredient to be offered in an organic

version, made from certified organic milk from Denmark.

As the first ever organic micellar casein isolate on the market, MicelPure Organic meets a clear need.

Research shows that European consumers consider organic products healthier, tastier and more nutritious,

with one in three saying they would buy more organic, high-protein snacks if they were available. 1

Barbara Jensen, Business Development Manager at Arla Foods Ingredients, said: “When consumers hear

‘organic’, they think healthy, sustainable and wholesome. However, a shortage of natural, organic protein

ingredients has prevented many manufacturers from entering this market. MicelPure Organic fills the gap,

allowing companies to extend their portfolios with products that are both organic and packed with high-quality

protein.”

Research shows that ‘healthy’ and ‘natural’ are the two most important characteristics for consumers of food

products. 1 Because it is rich in native protein, MicelPure also helps manufacturers respond to these needs.

Joe Katterfield, Business Development Manager for Sports Nutrition and Health Foods at Arla Foods

Ingredients, said: “Protein’s benefits for muscle growth, recovery and weight management have driven

consumer demand in a range of categories. But while the high-protein trend is definitely here to stay,

manufacturers also have to meet many other needs. MicelPure combines high protein levels and

functionality with an offer of healthy wholesomeness that increases appeal.”

Samples of MicelPure are available for food applications such as cooking-stable cheeses, yogurts and ice

cream and puddings, as well as health and performance applications, such as ready-to-drink high-protein

beverages and powder shakes. n

1Lindberg International ‘Consumer study on perception of organic food products and organic purchasing habits’, 2019

About Arla

Arla Foods Ingredients is a global leader in value-added whey protein solutions. We discover and deliver

ingredients derived from whey, supporting the food industry with the development and efficient processing

of more natural, functional and nutritious foods. We serve global markets within early life nutrition, medical

nutrition, sport nutrition, health foods and other foods and beverage products.



Novel flavours with a story to tell

Sensient Flavors presents its 2020–2021 ‘Trends to Taste’ flavour collection

Sensient Flavors presents its new collection of

‘Trends to Taste’ flavours. With their sophisticated

flavour profile, the new creations are more than just

ingredients to excite and delight consumer palates.

Based on the eponymous company report on the

latest global socio-cultural shifts and trends, they

provide inspiration for up-to-date product launches and

targeted brand positioning. What’s more, the flavours

can serve as a basis for the spinning of captivating

tales around the end product too.

Multifaceted flavour Strega was inspired by niche

products that have become an integral part of

mainstream culture. Named after an Italian herbal

liquer, the flavour offers a complex mix of cinnamon,

juniper, mint, anise and fennel. The liquer, originally

used for its medicinal properties, is now enjoying a

renaissance as a digestif and cocktail constituent. The Strega flavour has numerous application possibilities

and delivers a unique taste kick to a variety of foods and drinks.

Today, flavours synonymous with certain foods and drinks are seeping into the wider public consciousness

as part of an evolving social transformation. Sensient Flavors exemplifies the idea of qualitative change with

Oud flavour. The musky, warm woody and balsamic notes come from the tropical agar tree. When the tree

gets infected with a parasitic mold, its wood starts producing fragrant resin. As the result, the original disease

helps create one of the most expensive ingredients for the perfume industry, as well as a promising flavour

component for foods.

Young consumers, in particular, focus on holistic wellness and often look upon food as a form of medicine.

Multi-functionality and health benefits are therefore an intrinsic part of their expectations. Ajwan, a traditional

Indian spice, fulfils both needs – as a culinary ingredient and Ajurvedic remedy. The sweet, pungent and bitter

Ajwan flavour from Sensient Flavors combines notes of thyme, oregano, cumin and anise, and helps food

manufacturers bring added value to their products.

‘Smart homes’ and cyborg technologies are just a couple of examples of the interconnectedness that shapes

our world today. The outcome of this connection is more than just the sum of its parts. Much like ‘Ispahan’ –

the signature dessert of the legendary pastry chef Pierre Hermé, made of rose, raspberries and lychee. When

merged together, these individual ingredients create a wonderfully surprising taste combination; at the same

time, the sweet and creamy Ispahan flavour captivates with the harmony of fruity and floral notes.

Sensient Flavors’ aromatic mix Tears of Chios pays homage to Mother Earth and her unique gifts – treasured

more than ever at a time of environmental instability. In a process unchanged for the past 2500 years,

residents of the island Chios in the Aegean Sea harvest

the resin of the mastic tree. The hardened liquid, washed by hand and dried is known as ‘Tears of Chios’. The

eponymous flavour has notes of cedar, vanilla and licorice, bringing a spicy touch to savoury foods, baked

goods, desserts and even beverages.

James Street, Marketing Director EMEA, comments: “The intention of ‘Trends to Taste’ is not only to inspire

innovation, but also provide actionable insights to narrow the gap between a brand and its consumers. At

Sensient, we believe that understanding consumers in the broader context of socio-cultural trends is vital in

order to drive stronger product performance in the marketplace. We encourage our clients to use the insights

of our latest trend report to innovate and create value for their consumers.” n

About Sensiet Flavors

Sensient Flavors uses proprietary technologies to create value-added flavour systems and customised

solutions for customers in the Beverage, Sweet and Savory segments. It is a business unit of Sensient

Technologies Corporation, a leading global manufacturer and marketer of colours, flavours and fragrances.

The company’s customers include major international manufacturers representing most of the world’s bestknown

brands.



39

Binding system for great-tasting, authentic meat alternatives

With the Lory ® Bind-Range, Loryma has developed a wheat-based binding system that

provides perfect texture in plant-based convenience products

Natural wheat ingredients specialist Loryma has

developed functional binders which allow the

consistency and texture of meat alternatives to be

individually adjusted. The Lory ® Bind range includes

binders with different properties that perfectly match

the application and production process. Lory ® Bind can

be combined with other formulation components such

as coatings, breadings or texturates, and is easy to

process.

An increasing number of people are looking to

incorporate meat-free products into their diet,

but still demand authentic taste, smell and typical

mouthfeel. The Lory ® Bind modular system offers

optimum solutions for different applications. The

functional starches help create ready-to-eat products

with the desired and expected texture. And in order

that products designed to be eaten both hot and cold have a consistent composition, the binder provides an

irreversible internal structure. The wheat derivatives also help reproduce the texture of raw meat for foods

that need to be grilled or pan-cooked: These products only develop the expected final firmness and texture

when prepared by the consumer.

The Lory ® Bind system is designed to meet various manufacturing and processing requirements. For precooked

products in the snack and convenience sector, the functional blends can be directly combined with

the other ingredients in an ‘all-in’ process. Gradual processing is also possible in order to achieve the cooking

effect for vegetable burger patties or vegetarian minced meat at the final preparation stage. First, the dry

Lory ® Bind mixture is activated with water to create a binding matrix, after which the other ingredients are

added. The advantage of this method is batchwise production using one mixing aperture.

The binders are adapted to the requirements of various meatless applications: Vegetable cooked sausages in

their own tender skin receive a strong inner bond through Lory ® Bind. A film of water is actively formed, which

allows the synthetic casing and sausage meat to be easily separated. The typical mouthfeel of a bratwurst,

on the other hand, is achieved by optimally combining the vegan, edible casing and the plant-based sausage

meat. In the production of coated/breaded products such as vegan cutlets or nuggets in tempura batter,

Loryma’s binders not only create a stable inner structure, but also prevent the formation of a film of water

between the surface of the product and the breading, which makes it stick better. In order to flexibly realise

product ideas, the company offers synergistic modular systems made of wheat-based binders and coatings

with special adhesive strengths.

“Our binders offer the optimal symbiosis of functionality and the naturalness of wheat,” says Henrik Hetzer,

Managing Director of Loryma. “Made from high-quality, regional raw materials, they are easy to use and

promise effective results when it comes to creating successful products.” n

About Loryma

Loryma, member of the Crespel & Deiters group, is a producer of globally distributed wheat proteins,

wheat starches and functional blends with an expertise of more than 40 years. The company is located in

Zwingenberg (Germany), where experts develop future-proof solutions that simultaneously meet the needs

of the food industry as well as the rising requirement for healthy nutrition in a growing world population.

The responsibly and regionally sourced ingredients optimise stability, texture and flavour of meat and fish,

vegetarian and vegan applications, baked goods, convenience products and confectionery. High quality

raw materials combined with in-depth knowledge in processing make Loryma a reliable partner for service,

product development and supply of tailor-made solutions fitting today’s demands.



Naturex introduces Ultimine Zinc – the

world’s first wholefood fermented zinc for

immune health support

Koji culture is known as the ‘miracle mold’Koji

culture is known as the ‘miracle mold’

Naturex, part of Givaudan, is expanding its Koji minerals

portfolio with the launch of Ultimine Zinc. Developed in

partnership with Cura Global Health, this latest ingredient

solution for supplements, food and beverages is the perfect

complement to the range’s existing offer of Ultimine Iron

and Ultimine Multi 7. Available in powder and granule

form, Ultimine Zinc is suitable for use in tablets, capsules

and gummies, and guarantees compliance with Non-GMO,

Kosher Pareve, Halal and vegan labelling.

Ultimine Zinc offers an excellent source of zinc, delivering

an 11mg dose in a 200mg serving. It is produced using a

patented fermentation process, during which koji culture

biomass incorporates food grade zinc. The resulting

product is a dried biomass, rich in protein, that naturally

encapsulates the zinc – responding to growing demand for

mineral ingredients from wholefood sources.

In December 2019, Ultimine zinc as well as other

Ultimine mineral products obtained Generally Recognized

as Safe (GRAS) status for legal use in a wide range of

applications, including beverages marketed as functional drinks, fruit juice, breakfast cereals and bars, meat

substitutes, rice and pasta. The US Food & Drug Administration (FDA) responded to the company’s GRAS

Notice (GRN) with a ‘no objection letter’, thereby agreeing with the safety assessment under the condition of

use.

Nearly one third of the global population suffers from a zinc deficiency, according to the World Health

Organization 1 . America’s Centers for Disease Control & Prevention considers it to be one of six essential

minerals that are key to fighting micronutrient malnutrition. 2 In the European Union, zinc is subject to several

authorised health claims, reported by the European Food Safety Authority 3 , including one relating to the

normal functioning of the immune system.

Timothée Olagne, Global Category Director, Nutritional Ingredients commented: “Ultimine Zinc is the

world’s first fermented wholefood zinc supplement. It delivers high levels of zinc in a small dose and can be

used in a range of food and nutrition applications. With broadly recognized regulatory acceptance, it offers an

exciting new source of zinc, an important nutrient that many people do not get enough of.”

Known as the ‘miracle mold’, koji is a culture that is widely used to make fermented products such as soy

sauce, miso, amazake and sake. It has enjoyed a higher profile in recent years as a result of growing consumer

interest in fermented foods and beverages, including kombucha, kefir, kimchi and vinegar. n

References

1 https://www.who.int/publications/cra/chapters/volume1/0257-0280.pdf

2 https://www.cdc.gov/nutrition/micronutrient-malnutrition/micronutrients/index.html

3 https://efsa.onlinelibrary.wiley.com/doi/abs/10.2903/j.efsa.2009.122

About Naturex

Naturex sources, manufactures and markets natural specialty ingredients for the food and health industries.

Naturex’s portfolio includes natural preservation ingredients, specialty fruits & vegetables, phytoactives, and

numerous other plant-based natural ingredients, designed to help its customers switch to natural ingredients

and create healthy, authentic and effective products. The success of the company is based on a strong

commitment to sustainability, continuous innovation and the talent of its people.


processing and packaging

41

BENEO invests €50 million in increasing

capacity at Wijgmaal rice starch plant

50% capacity expansion of production facility in Belgium by 2022

BENEO, one of the leading manufacturers of functional ingredients, has announced a 50%

production capacity increase at its Wijgmaal facility to cater for rising customer demand for its rice

starches. A two-stage expansion process valued at €50 million, will lead to increased capacity by

March 2022.

BENEO forecasts that the growing

demand for natural and clean label

products, in applications such as

coated confectionery, will intensify

in major existing markets, including

Europe and the Americas. Rice

is widely considered a familiar

and recognizable product, with

61% of consumers worldwide

regarding rice starch as natural1,

making it the ideal ingredient for

the development of products that

respond to the increasing trend for

clean and clearer labels.

Roland Vanhoegaerden,

Operations Managing Director

Speciality Rice Ingredients at

BENEO notes that the nature

of the ingredients business

is one of long-term thinking

and economic resilience. “We

fundamentally believe in the value

of this investment, with demand

for rice starch coming from both

natural and organic growth, as

well as from new projects and

applications. One of the key

reasons for our confidence is

the ‘clean label’ trend, where

food manufacturers are moving

away from artificial additives

and replacing them with natural

alternatives, such as rice starch.”

Rice starch is capable of filling

up all of the micropores on the

surface of coatings due to its very

fine particle size. This so-called

‘smoothing effect’ is especially

beneficial for confectionery

manufacturers during the

production process, since it

ensures a stable result where

edges do not crack or splinter.

Additionally, rice starch allows for

the preservation of a brilliant white

colour for months.

Since January 1, 2020, titanium

dioxide, which is used to fill

microscopic irregularities in

coatings, is no longer permitted

for use in food products in France.

There are expectations that

other EU markets may follow the

country in banning the additive.

“We are already seeing some

major companies looking at rice

starch and we will soon have a

much larger capacity in place

to address this rising demand,”

Vanhoegaerden explains.

Technical trials by the BENEO-

Technology Center have shown

that clean label rice starch can

also play an important role in

a variety of other applications

including baked goods and

products that need to undergo

severe processing conditions, such

as sauces and dressings, as well

as pet food.

The Wijgmaal plant has a proud

160-year history in the area and

BENEO has been significantly

investing in the facility in recent

years, to make it a frontrunner in

sustainability. A recent investment

into its docking station means that

the company can now accept two

barges at its plant, rather than

one. As a result, two-thirds of rice

raw material is now received by

barge and just one-third by truck.

“The impact is on cost saving,

but also on the environment, due

to lower carbon emissions and a

reduction in traffic. Our factory

is in the middle of an urban area

and by increasing barge use, we

can reduce congestion and noise

levels in the neighbourhood,”

Vanhoegaerden explains.

Rice starch production consists

of several phases: rice cleaning,

soaking, milling, sieving,

separation, dewatering, and finally

drying. BENEO’s investment at

the Wijgmaal facilities will increase

the number of production lines

from two to three. The first phase

of the BENEO investment will

take place at the tail-end of the

production process for existing

lines. n

BENO

www.beno.com


42 processing and packaging

Hygienic spray dryer design

For processing food ingredients

As food safety standards become more stringent for the manufacturing of food products so

has the necessity for more hygienic processing systems, particularly when preparing food

ingredients for use in sensitive applications like infant formula. A key component in the later

processing stages for foods like infant formula involves spray drying, which is vital to final

product quality – giving complete control over characteristics such as density, moisture content

and powder properties. As there are no heat treatment processes following spray drying for

most sensitive food products, it is imperative that no product contamination occur during this

procedure. Consequently, hygienic spray dryer designs which exceed 3-A Sanitary Standards

are increasingly being specified for the processing of food ingredients used in these sensitive

applications.

Infant formula, amongst other

powder-based foods, requires

the strictest food safety and

quality standards. To protect

against the potential for product

contamination by bacteria such

as Enterobacter sakazakii,

Salmonella and other harmful

bacteria, and to meet the

requirements of the Food and

Drug Administration (FDA)

and other regulatory and

standardization agencies for

these products, producers must

ensure absolute certainty in

hygiene and food safety, while

protecting the nutritional value of

the product. This encompasses

not only assuring the microbial

quality of raw materials, but

also the hygienic design and

maintenance of equipment critical

for the processing of these food

ingredients. Amongst the most

important of these processes is

spray drying, which is depended

upon for near final processing,

and therefore quality assurance of

the powder-based food product,

prior to agglomeration, storage

and packaging.

Spray drying of food ingredients

As a pivotal process in the

manufacture of many infant

formulas and other powdered

ingredients, spray drying

performs a vital product drying

function that must maintain the

highest levels of cleanliness to

support food safety.

In the spray drying process,

ingredients are first blended

together with water in large

batches, homogenised, and then

put through a heat exchanger

for pasteurisation before spray

drying. The pasteurisation step

destroys harmful bacteria that

may be present in the ingredients,

heating the product to 160–200°F.

The slurry is then passed through

a high pressure pump into spray

dryer nozzles which atomise into

the spray dryer where the inlet

air temperature ranges from 280–

400°F depending on the process

requirements.

As the droplets of product pass

through the dryer, water is

evaporated and the dry powder

falls to the bottom of the spray

dryer. The warm powder is passed

through a fluidized bed, where it is

cooled by a stream of chilled air to

approximately 70°F, which further

dries and cools the product. After

spray drying, the product may

be agglomerated to increase

the particle size and to improve

its solubility. The spray dryer

effectively exercises complete

control over characteristics such

as density, moisture content and

powder properties. The finished

powder is passed through a sifter

then transferred to bags, totes or

silos for storage, or the powder

may be transferred directly to a

powder packaging line.

Since pasteurisation is performed

prior to spray drying, with no

further downstream process to

ensure decontamination, the

spray drying procedure must

therefore ensure that no product

contamination occurs during the

process.

Hygienic spray dryer design

Conventional spray dryers used

in food ingredient manufacturing

must conform to FDA and

National Sanitation Foundation

International (NSF) standards,

as well as those specified by A-3

Sanitary Standards Inc. Each

has a slightly different approach

to the task of making equipment

safe for food production. But

heightened industry requirements

for spray dryers – necessitated

by the demand from infant

formula manufacturers for a

higher level of protection from

product contamination – have

pushed recent spray dryer



43

designs beyond the conventional

requirements of FDA, NSF and

3-A Sanitary Standards, and into

a higher level of hygienic spray

dryer operation.

This initiative has been strongly

influenced by the European

Hygienic Engineering & Design

Group (EHEDG), which

prepares scientific and technical

guidelines on all aspects of

hygienic design requirements for

equipment used in the food and

pharmaceutical sectors. With a

focus on improving product safety,

process efficacy and production

efficiencies, the latest guidelines

from EHEDG recommend that

equipment used in the processing

of food ingredients for sensitive

applications – such as spray

dryers – be designed to hygienic

standards exceeding conventional

3-A Sanitary Standards,

essentially to better ensure the

microbiological safety of the

end product. Food equipment

manufacturers in the United

States have been increasingly

looking to EHEDG for guidance

in manufacturing equipment that

more completely meets these

escalating hygienic requirements.

EHEDG hygienic design

recommendations for spray

drying equipment more

completely assure cleanability

and the elimination of hollow

body components that may

provide micro-niches for microbial

proliferation. This extends to each

part, module and unit that makes

up the spray drying processing

equipment. The physical design of

enclosures and surroundings must

also be considered as an integral

part of the overall hygienic

system of the spray dryer. This is

because they influence and affect

the efficiency and effectiveness of

the design, installation, operation

and maintenance of hygienic

spray drying processes. Validation

procedures and hygienic risk

assessments therefore include

consideration of such matters

as cleanability of surfaces,

air systems and drains, flow

of people and materials and

products, and ease of spray dryer

process equipment access and

maintenance.

Spray dryers for food products in

sensitive applications are just now

beginning to integrate EHEDG

hygienic recommendations into

their designs. One such spray

dryer, manufactured by Dedert

Corporation (www.dedert.com)

– a custom-designer of industrial

concentration and drying

equipment based in Homewood,

Illinois – provides an excellent

example of this new generation

of multi-stage spray dryers that

meet stringent EHEDG hygienic

design standards. Here is an

overview of the system’s key

components supporting hygienic

processing.

Engineered to eliminate crevices,

ledges and dead spots

From the liquid feed system

through to the fluidised bed, spray

dryers have several hundred

feet of piping transporting both

slurried and dried food ingredients

through valves, strainers, screens,

instrument connections, inline

tubular heaters, high-pressure

nozzles and other equipment.

In conformance with EHEDG

hygienic standards, this Dedert

spray dryer is engineered so

that each of these systems, as

well as the entire spray dryer

itself, is completely free of

crevices, ledges and dead spots,

so that liquid – either in slurry,

condensation or during washdown

– is completely drainable with no

areas where liquid can settle.

Surfaces are designed to be

convex, rounded or inclined to

45 degrees to actively promote

the flow rate of product spillage

and cleaning solutions. All tubing

is closed-welded, and bolts,

studs, mounting plates, brackets,

junction boxes, name plates, end

caps, sleeves and other such

items continuously welded to the

surface. All inside surfaces are

polished to 0.8 Ra roughness.

Clean-in-place wet cleaning

The spray drying process requires

that the equipment, including

the spray dryer and fluidized

bed, be regularly wet cleaned

and specifically during product

changeovers. The Dedert spray

dryer is equipped with a fully

automated clean-in-place (CIP)

system to ensure effective

and efficient cleaning of the

equipment. The CIP system

ensures that every product

contact surface that is touched

by product will also be in contact

with cleaning solutions at the

Dedert model of

new generation of

multi-stage spray

dryer design that

meets stringent

EHEDG hygienic

design standards.

(Image courtesy

Dedert Corp.)



Two-stage

spray dryer

with CIP bag

filter. (Image

courtesy

Dedert Corp.)

Vibrating fluid

bed coolerconditioner.

(Image

courtesy

Dedert Corp.)

proper temperature and flow

rate so that all product residues

are removed. CIP also avoids

time consuming disassembly

and reassembly of system

components for manual cleaning.

EHEDG hygienic standards

require the CIP system to clean

and then drain every surface

area and orifice of the dryer. The

Dedert CIP system is designed

to eliminate all moisture after

cleaning so as not to permit

bacterial growth. It utilises warm,

compressed air, which is added

to get any and all liquid drained,

and out of the spray dryer, leaving

the entire spray dryer completely

without residual moisture.

Hygienic atomisation

Rotary atomisation is the most

flexible method of controlling feed

rate and spray dryer operation,

while maintaining the required

dry product specifications.

Conventional rotary atomization

technology, however, uses

mechanical bearings, requiring

the need for high maintenance of

gear drives and shafts, with oil

lubrication and cooling systems.

Further, these nozzle systems

need to be cleanable, drainable

and removable. These factors

open up the possibility of debris

or oil getting into the product.

The Dedert spray dryer benefits

from the development of a new

high-speed rotary atomiser for the

food industry. The new design,

based on magnetic bearing

technology, eliminates the need

for high maintenance gear drives,

traditional bearings, shafts, oil

lubrication and cooling systems.

Consequently, this system is

a considerably more hygienic

design.

Combined with a speciallydesigned

atomising wheel

and liquid feed distributor, the

hygienic rotary atomizer can

accommodate a broad range of

liquid feeds.

Hygienic air source

Dry air, HEPA-filtered to 0.3

microns, is supplied to the Dedert

spray dryer and fluidized bed

to minimize the risk of product

cross-contamination and to

maintain food safety. The threestage

filtration system is designed

for easy-access maintenance

and cleaning, and removal and

replacement of filters.

Removable-panel, air-gap

insulation

Needing to maintain consistent

temperatures of 200–400°F, spray

dryers are typically designed with

internal and external stainless

steel cladding with fiberglass or

mineral wool sandwiched between

them. Over time, the internal

metal surface of the vessel

can exhibit cracks, which can

permit the insulation to harbor

material from processing along

with microbial contamination.

In addition to this material

being difficult to remove with

conventional manual and CIP

cleaning techniques, the vessel

design does not permit easy

access for inspection.

One solution to this problem has

been to eliminate the insulation,

and position the spray dryer in a

heated room, a technique which

has proven energy inefficient.

Another has been to keep the

insulation, but make the vessel

accessible through bolt-on/

bolt-off removable panels.

An improvement, but system

downtime is considerable – the

time to access the entire vessel

for inspection or cleaning can take

days because of the large number

of bolts which need to be taken

off and put back on.

The Dedert spray dryer

incorporates a new design

– Removable-Panel, Air-Gap

Insulation. The design permits the

vessel to be inspected through

hinged, outer-cladding doors,

which can be opened and closed

in a fraction of the time compared

to bolt-on panels. As the name

suggests, there is no fiberglass or

mineral wool, instead air is used

for insulation between the inner

and outer skin of the vessel.

Removable air gap insulation

panels

The system permits more

frequent inspections, and

necessary cleaning and repairs,

to be conducted, which provides

a better guarantee of a more

hygienic vessel for spray drying.

Hygienic fire protection systems

Drying of ingredient powders

presents an explosion risk, and

comprehensive safety equipment

is required to ensure protection

of the plant and personnel.

Rupture chambers, vent ducts,

firefighting systems, carbon

monoxide detection systems,



45

and suppression systems are all

included in the design of a spray

dryer to meet very stringent

requirements set forth by NFPA

guidelines.

Two newly-engineered hygienic

fire protection systems have

been incorporated into the

Dedert spray dryer: a) Hygienic

fire protection nozzles that are

fully-retractable, non-invasive,

and which can be cleaned; and b)

An hygienic explosion vent door

protection system that is NFPA-

68 compliant. The system has

hinged doors that include springrelease

latches and dual seals.

Optimized hygienic plant layout

Where special plant conditions

and sanitation requirements are

known in advance, it is possible to

introduce certain design features

to ensure hygienic compatibility

with other equipment and

systems such as electrical,

hydraulics, steam, air and water.

This represents the big picture

for use of hygienic spray dryers

in food production operations,

where the hygienic environment

extends out from the dryer into

the manufacturing facility.

Food manufacturers that use the

spray drying process typically

partition their plants into wetprocess

and dry-process areas

to limit microbial transportation,

and strictly limit the movement of

people and equipment between

the wet and dry areas. Control

of temperature and humidity

in the outlining areas can also

be executed. And mechanical

equipment, such as fans and

compressors, should be housed in

a separate mechanical equipment

room.

The need for heightened hygiene

in food ingredient spray dryer

performance has been pushed

forward by manufacturers of

sensitive food products, such as

infant formula. That need has

been supported by EHEDG, FDA,

NSF and other regulatory and

standards setting organizations.

Although manufacturers are

sometimes slow to adapt to

industry needs, some spray

dryer manufacturers, such as

Dedert, have taken the initiative

to move forward and integrate

these more stringent hygienic

recommendations into their spray

dryer designs.

About dedert corporation

Dedert Corporation specializes

in the custom-design of industrial

concentration and drying

equipment, and has successfully

provided and integrated dryers

and evaporators worldwide for

over 43 years. Headquartered

in Chicago, Illinois, the Dedert

standard of

design provides systems which

are innovative, flexible, energy

efficient, and that can be

incorporated into its customers’

expansion strategies.

The company’s manufacturing

capabilities extend around

the globe, and incorporate all

major international standards.

Dedert’s fabrication facilities

meet the highest expectations

and standards for mechanical

quality and on-time performance,

allowing it to provide its

customers with competitive

pricing and quicker deliveries. n

Dedert Corporation

http://dedert.com

Fluid bed

discharge with

sifter. (Image

courtesy

Dedert Corp.)

Removable air

gap insulation

panels. (Image

courtesy

Dedert Corp.)



Tubular drag conveyors in

food processing: cable versus

chain systems

Although similar in the function they provide for food processors,

tubular chain and cable drag conveyors have distinct differences

in components and operation. A closer look at these systems

will help food manufacturers better understand which system

would best support their dry food processing requirements.

Tubular drag conveyors are

mechanically-driven conveyors

that drag material 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 either a cable or

a chain, with close-running discs

spaced along its length, the ends

of the tubular drag 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 product is

achieved through outlet boxes.

Tubular drag 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.

Food processing

These tubular conveyors

have been used successfully

throughout a range of industries

for over fifty years. One of these

industries is in the processing of

food products, gently conveying

friable materials including

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.

Food safety and product

reliability, an escalating concern

in the food processing sector

with more stringent track and

trace requirements recently

established by the FDA, has

increased the need for product

safety procedures to eliminate

food contamination and crosscontamination

of allergens.

Tubular drag conveyors, with their

completely enclosed tubing, have

proven to be one of the most

reliable methods for conveying

dry food products safely.

Consequently, the demand for

these systems in the conveying

of food products has continued to

escalate.

Tubular drag chain conveyors


gently move food products

through a sealed tube with a drag

chain pulled through it on a loop.

Solid circular discs (flights) are

attached to the chain, which push

the food through the tube. This

system can move up to 80,000

pounds per hour throughput of

dry food product.

Since the chain is the defining

characteristic of this type of

conveyor, a little history might

be in order.

Tubular chain

conveyors

were first

introduced in

the mid-1940s,

and have

since grown

in usage in

manufacturing.

The use of

steel bushings

in chain,

however, was

first introduced

in the late

1880s as a

revolutionary

development

because the

bushing acted

as a bearing, giving chain, at the

time, greater wear resistance.

Chain with bushings subsequently

showed up in bicycles,

automobiles and airplanes.

Bushings are still used today in

some tubular drag chain conveyor

systems. But even before the

advent of steel bushings, as early

as the 16th century, Leonardo

da Vinci made sketches of what

appears to be the first steel chain.

Problems in the manufacturing

and processing of steel prevented

chain growth until the 19th

century, when new technologies

made steel chain a reality.

Two types of chain can be used in

tubular chain conveyors, link chain

or roller chain. Link chain can act



47

as a universal

joint during

movement of

the product

in the tube,

which enables a

single conveyor

to achieve

directional

changes in

multiple planes.

Roller chain,

consisting of

interconnected

plates, held in

place with pins

and bushings, is

capable of onedimensional

movement.

Both chains

are typically

manufactured

from type 316

stainless steel,

rated for acid

and corrosion

resistance, but

carbon steel is

also an option.

Because chains

exhibit friction

at points of

direct contact,

most noticeably

at system

start up, and

particularly in applications of food

processing where lubricants are

not being used, wear can occur at

these contact points throughout

the length of the chain.

As with all tubular drag

conveyors, the chain-drive

components need to be regularly

adjusted to keep the system in

registration, and minimize the

wear and tear of the conveying

discs, chain and tube. A tension

turnaround unit is used to

maintain the proper chain tension.

Tubular drag cable conveyors

Similar to tubular drag chain

conveyors, tubular cable

conveyors gently move food

products through a sealed tube,

but instead using a coated,

flexible stainless steel drag

cable pulled through on a loop.

Solid circular discs (flights) are

attached to the cable, which

push the food through the tube.

Tubular drag cable conveyors can

transport up to 80,000 pounds

of product per hour, at low speed

– similar to chain conveyors –

and with product degradation

practically eliminated.

Similar to

tubular drag

chain conveyors,

maintaining the

required cable

tension by the

installer and

operator is necessary

to proper function

of the system, and

to eliminate the

remote possibility

for cable strand

breaks at cable

connection points.

The cable used in most tubular

drag conveyors is WSC (wire

strand core), also known as

aircraft cable because it is used

in control functions for aircraft.

Under normal conditions, these

high-tensile aircraft cables will

not break. The core is type 316

stainless steel. Surrounding it are

stainless steel stranded ropes,

an assembly of several strands of

steel laid helically in one or more

layers around the core. The very

high strength of the rope wires

enables these cables to support

large tensile forces with relatively

small diameters.

Historically, wire rope (cable)

evolved from wrought iron

chains, which had a record of

mechanical failure. While flaws in

contemporary chain links can lead

to catastrophic failure, flaws in

the wires making up a steel cable

are less critical, as the other wires

easily take up the load. While

friction between the individual

wires and strands causes wear

over the life of the cable, it also

helps to compensate for minor

failures in the short run.

Wire cables were first used

starting with mining hoist

applications in the 1830s, and not

too long after formed the basis

for success in suspension bridges

in America, such as the support

structure for the Brooklyn Bridge

in 1870. Cables have since been

used for virtually all suspension

bridges built in the last 150 years.

Elevators, aerial tramways, deep

mining shafts and aircraft control

systems, all critical applications,

use cable. The reliability of

cable, and especially WSC cable,

has proven to have the required

tensile strength and durability

needed for any application,

including transporting food

products in tubular drag cable

conveyors.

The tubular cable conveyor

operates on low horsepower,

utilizing energy-efficient variablespeed

motors of 1–5 HP each,

effectively consuming minimal

power compared to other

conveyor systems utilized in

food processing. The system’s

production flow can be adjusted

to variable speeds to modify

throughput. A drive unit provides

power to move the cable-and-disc

assembly through the conveying

tubes. The system components

are connected with compression

couplers and gaskets, making the

system totally enclosed and dustfree.

Similar to tubular drag chain

conveyors, maintaining the

required cable tension by

the installer and operator is

necessary to proper function

of the system, and to eliminate

the remote possibility for cable

strand breaks at cable connection

points. A tension turnaround

unit maintains the proper cable

tension while the system is in

operation. The entire cable is

totally nylon sealed, ensuring that



no food directly comes in contact

with the stainless steel cable, and

ensuring that no potential strand

breaks come in contact with the

food products being conveyed.

This conveyor system has the

unique flexibility to integrate

with any food production

processes: from receipt of raw

materials, to weight and fill,

grinding and packaging. They

are critically applicable where

food components can become

damaged, where contamination

would be prevalent, or where dust

accumulation can be excessive,

such as in filling and packaging.

System sanitation and food

safety

Product contamination is a key

issue influencing conveying in

food production. In every step

of the process, from receipt of

raw materials through packaging,

keeping foreign matter from

entering the process stream,

maintaining system sanitation,

and keeping the system free from

unwanted of allergens are critical

objectives.

The importance of product

contamination is magnified

with increasingly stringent

governmental and industry

product track and trace

mandates, and consumer

demands for maintaining product

integrity and safety.

Line changeovers have become

a focal issue in food production,

relative to both cleanliness

and speed of changeovers.

Companies are increasingly

running different product lines

within a single shift or day.

Despite these changeovers,

processing plants are expected

to maintain stringent levels

of sanitary and allergen-free

operation.

Every minute spent disassembling

a conveyor system for cleaning

consumes valuable production

time. Yet, if not cleaned

properly, that batch of food

product being conveyed that

needs to be discarded because

of contamination is lost profit.

Or worse, consumers could be

negatively impacted, resulting

in potential injury, costly recalls

and impacted brand reputation.

To resolve these issues, food

processors are charged with

administering changeovers

as quickly as possible while

maintaining 100% system

cleanliness.

Tubular drag conveyors, both

chain and cable systems,

transport dry bulk food

products gently to discharge

points in totally enclosed, dustfree

conveying tubes. This

prevents foreign substances

from contaminating the product

stream, and keeps dust from

the transported product from

escaping into the production

environment, reducing both the

incidence of health hazards and

the potential for dust explosions.


Tubular chain conveyor systems

are designed to meet sanitation

specifications as mandated by

the FDA. At the core of these

systems is the polished stainless

steel conveyor link chain or roller

chain, which is rated acid and

corrosion resistant.

Because the entire chain is

directly immersed within the

food being conveyed, as is with

tubular cable conveyors, cleaning

the chain – quite in addition to

the tubing itself – requires more

care than what is needed for the

cable in a tubular cable conveyor.

This is particularly true with roller

chain, where food particles can

pack spaces between plates, pins

and bushings, and where water

can remain trapped after cleaning,

resulting in potential product

contamination.

Notwithstanding, cleaning

mechanisms are available that

minimises or eliminate the buildup

of food particles from the chain,

conveying tubes and associated

equipment. These mechanisms

include brush boxes, chain

knockers and wet clean-in-place

(CIP) systems.

Dry cleaning mechanisms

available for tubular chain

conveyors:

a) Brush Box – a line insert

that mechanically brushes

accumulated fines off discs.

b) Chain Knockers – a line

insert that dislodges particles

from the chain.

Wet cleaning CIP (self-cleaning)

mechanism available for tubular

chain conveyors consists of a

3-step internal tube cleaning

process:

1) Foam Cleaning/Sanitising

– foam cleaning agent is

introduced into the tube

environment to cleanse and

sanitise all internal parts of

the system.

2) Rinse – a water rinse is run

through the system to flush



49

out debris and the foam

cleaning/sanitation agent.

3) Dry Air – Warm, dry air is

pumped throughout to dry the

system and make it ready for

resumption of operation.

Tubular drag cable conveyors

Tubular cable conveyors for foodgrade

applications are better

designed, compared to tubular

chain 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.

Compared to

tubular chain

conveyors, tubular

drag cable conveyor

systems offer more

options for dry and

wet tube conveyor

cleaning

One of the key advantages of

tubular cable conveyors over

tubular chain conveyors is the

significantly reduced possibility

of trapping food residue on the

cable, compared to a chain. As

with both link chain and roller

chain, the cable is fully immersed

within the food being transported

through the tube. But the chain

has significantly more surface

area exposed to the food. The

cable has only approximately 20%

of the surface area exposed to

food, compared to the surface

area of the chain.

Further, the cable is completely

uniform and smooth throughout

its entire route within the tube.

The chain itself, however, has

many 90-degree turns and

connections link to link, where

food residue can more easily

collect. The most hygienic food

processing equipment designs

minimise or eliminate 90-degree

angles where food contact is

present.

Supporting this is the stainless

steel cable used in tubular cable

conveyors, which is totally nylon

sealed, ensuring that no debris

accumulates within the strands of

the cable.

Compared to tubular chain

conveyors, 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.

Dry cleaning mechanisms

available for tubular cable

conveyors:

a) Brush Box – a line insert

that mechanically brushes

accumulated fines off discs.

b) Urethane Wiper Disc

– a disc insert that wipes

away accumulated fines and

particles while the system is in

progress.

c) Air Knife – strategically

located at product discharge

locations in the line, air knife

inserts use compressed air to

blow accumulating fines off

discs and the cable.

d) Sponge Disc & Sanitizing

Cleaner – a disposable

sponge disc that is run

through the system with an

applied cleaning agent.

e) Bristle Brushes – a brush

that is run through the system

to remove accumulated fines

off the tubing.

Wet cleaning CIP (self-cleaning)

mechanism available for tubular

cable conveyors consists of a

3-step internal tube cleaning

process:

1) Foam Agent – foam cleaning

agent is introduced into the

tube environment to cleanse

all internal parts of the

system.

2) Sanitizing Rinse – a

sanitising rinse is run through

the system to flush out debris

and foam agent.

3) Water Rinse – a second

rinse of hot water flushes out

sanitizing rinse, rendering the

tube environment-production

ready.

Assessing tubular conveying

systems

When it comes to assessing what

tubular conveying system would

be best suited for a specific

food processing application,

the following aspects should be

considered:

1) Can the conveyor be

configured to operate within

the facility’s physical layout?

Make sure the conveyor

system selected can maneuver

the turns, inclines, declines,

flights and lifts needed for the

plant’s processes.

2) Does the conveyor system

permit flexibility for changes in



configuration to accommodate

production requirements?

Systems can be designed

to be highly modular, with

the expectation of easy

reconfiguration. But what

about systems that are

designed to be relatively

fixed, how easy or difficult

would it be to modify their

configuration, and at what

cost?

3) Is the conveyor designed

for quick cleaning and

line changeovers? Every

minute spent disassembling

a conveyor system for

cleaning consumes valuable

production time. Yet, if not

cleaned properly, product

contamination can occur from

debris build-up and allergens.

Those systems that permit

changeovers to be performed

as quickly as possible, while

maintaining 100 percent

system cleanliness, will

provide a more productive

return on investment.

4) What are the standard

preventative maintenance

requirements for the conveyor

system? Frequency of

maintenance, how extensive,

and how easy the system

is to access are all factors

that need to be considered.

A system that requires

frequent maintenance and

part replacements will affect

production throughput and

cost of operation.

5) How easy and timely is it

to have repairs made in the

event of a system breakdown?

System failures need to be

planned for, even with the

most reliable automation.

Getting it back up and running

quickly is critically important

to maintain throughput.

Assessing the probabilities

of what could fail, how long it

would take to get technicians

and replacement parts on

site, repairs made, and bring

the conveyor back up to full

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.

production levels should be

considered when reviewing

systems.

Improved efficiency

Tubular drag conveyor systems

that were installed in facilities

10 to 15 years ago may have

been adequate at that time,

but now better technology

in conveying system design,

controls and automation has

brought into place a whole new

generation of conveyors for use

in food processing, with resultant

improved efficiency.

Safer, cleaner processes that

reduce waste and deliver cost,

labor and energy savings are

increasingly being factored into

equipment selection. Such tubular

drag conveying systems are

having a critical impact on food

processor’s operational costs and

plant ROI.

Comparison chart

Benefits of Cable versus Chain

Tubular Drag Conveyors

Increased potential for

system uptime

Cable has no moving components

like links, plates, pins and

bushings integral to chains, that

cause friction and wear – if just

one component breaks, complete

system shutdown occurs;

Alternately, excessive system

stresses on cables result in

localized stran breaks – loads are

redistributed, maintaining cable

integrity and system uptime.

Minimised direct contact

with food

Nylon-coated cable prevents

direct contact of the stainless

steel cable with transported food.

The nylon’s smooth surface is

void of crevices or sharp-angled

components where food particles

could be collected, such as is the

case with chain links, plates, pins

and bushings where food particles

are packed in.

Improved performance for

food safety, sanitation and

changeovers

In addition to a 3-step, cleanin-place

wet-cleaning process

for internal tubing, cable

systems provide a considerably

more comprehensive set of 5

mechanisms for internal tube

dry cleaning, compared to chain

systems. These processes speed

cleaning, ensure sanitation,

and enable faster changeovers

compared to chain systems,

which must contend with trapped

water deposits within components

subsequent to cleaning. Not the

case with cable systems, which,

because of their smooth, costedcable

design, have no trapped

water deposits. n

Cablevey Conveyors

https://cablevey.com



51

New modular Orbital Cleaner OC200 from

GEA ensures squeaky clean tank interiors

A modular and efficient solution for the cleaning of hygienic process, storage and fermentation

tanks of all sizes has been developed by the system provider GEA. It is used in the food and

beverage industry, as well as in the healthcare, chemical, marine, fish farming, bio-ethanol, and

wine sectors, and in the paint and coatings industriesy. After the highly acclaimed premiere at

the BrauBeviale 2019 in Nuremberg, the official sales launch of the new modular orbital cleaner

OC200 has now begun. It is available immediately.

How an orbital cleaner works

The OC200 rotates around the

horizontal and vertical axis. The

OC200 can be equipped with

two, three or four nozzles of

different length and diameter. The

internal profiling of the nozzles

creates a high impact jet, which

ensures intensive cleaning of

the inner surface of the tank or

container. The orbital cleaner

can be operated at pressures

ranging from 4 to 10 bar. It

covers a wide range of tank sizes

with its variance in terms of the

number of nozzles, variable nozzle

diameters, lengths and rotation

speeds. Thanks to its powerful

jets, it can clean tanks with a

diameter of up to 36 metres.

Modularity as a real customer

Advantage

The modular concept allows easy

exchange of components, such

as the rotors, nozzle carriers

and nozzles, in various standard

versions while the remaining

components do not have to be

disassembled. This modularity

allows a flexible adaptation

to the process and customer

requirements regarding cleaning

diameter, installation opening, jet

dwell time and cleaning intensity,

thus allowing optimization of the

cleaning process, with a reduced

consumption of cleaning media.

With its hygienic design and the

use of FDA-compliant materials

(FDA: U.S. Food and Drug

Administration) the OC200 is

suitable for use in the food and

pharmaceutical industry.

Service and quality

Compared to conventional orbital

cleaners, the OC200 offers

significant advantages in terms of

cleaning performance, efficiency,

quality and durability. In addition,

the maintenance intervals are

significantly longer compared

to other orbital cleaners, which

in turn ensures longer plant

availability. The relatively small

number of components within

the cleaner, as well as the

availability of standard service

kits through the extensive GEA

network, enable fast and costeffective

service and thus smooth

operation.

The customer saves cleaning

Costs

The GEA Orbital Cleaner OC200

saves both time and valuable

resources (chemicals, water,

personnel costs) by optimally

adapting the cleaner to the

process conditions, as well as

extended maintenance intervals.

The total costs of operating

the cleaner (“Total Costs of

Ownership”), i.e. acquisition

costs, energy consumption,

maintenance and repairs, are very

low compared to other orbital

cleaners.

Powerful and flexible cleaner

The OC200 also offers further

advantages when changing

parameters in the existing

cleaning process. Due to the

exchangeability of components

it can be easily adapted to the

new requirements. Customers

know what they get from the

new OC200: optimised cleaning

performance that helps protect

their end product and brand name

by preventing contamination and

increasing process reliability. n

GEA

www.gea.com



Innovations in vertical shrink wrapping

Streamline multipack packaging of spirits,

wine, tea and other beverages

Multipacks of spirits and other beverages have become a ubiquitous practice in goods and

commodities. The latest innovations in vertical shrink wrapping technology – such as those

developed by Texwrap – have made multipacking a more feasible and efficient process

for manufacturers, bottlers and distributors of spirits, wine, tea and other beverages.

Responding to consumer demand

for more choices in product SKUs

and packaging options, multipacks

have become ever popular.

Buyers love the wholesale

prices, variety of products in one

package, and the grab-n-carry

convenience of multipacks. For

manufacturers, bottlers and

distributors of spirits and other

beverages, multipacks open up

new options to incentivize buyers,

while promoting a larger quantity

of products sold. Bottles arrive

clean and organized. Theft and

tampering are reduced – and

less plastic and cardboard go to

waste, as multipacks require less

secondary packaging material

than with individual containers.

This helps manufacturers achieve

sustainability initiatives.

Many multipacks rely on

shrink wrapping to achieve

these objectives, but wrapping

vertically-oriented containers,

such as bottles for spirits, wine

and tea, has proven challenging.

Inefficiencies in shrink wrapping

Vertically-oriented bottles

for multipacks

In a conventional multipack

shrink wrap set-up for wrapping

vertically-oriented bottles, once

the containers are filled, they

must then be laid down on their

sides on a conveyor and manually

turned so that their logos are

facing in the same direction and/

or their barcodes are hidden. The

only practical way to hold the

items together to keep them from

rolling while being wrapped is to

use a chipboard carrier tray or

boot. They are then fed through

a horizontal shrink wrapper

which applies a polymer plastic

film, and when heat is applied it

shrinks tightly over whatever it is

covering.

Because the manual manipulation

of the bottles is done off-line,

many manufacturers prefer to

send out the individual containers

after filling to contract packagers

and have them orient the bottles

and shrink wrap them into

multipacks. In essence, the

manufacturer fills the bottles,

sometimes wraps them, boxes

them, palletizes them, ships

them to a contract packager who

takes the individual bottles out

of the boxes and puts them on

a conveyor along with a carrier

tray, orients the positioning

of the containers so the logos

and barcodes are in the proper

position, then shrink wraps them

in multipacks, boxes, palletizes

and sends them back to the

manufacturer for distribution or to

an external distribution center.

This method not only adds

additional costs, labor and time

to the packaging process, but

also necessitates the use of

added packaging materials from

the carrier trays and film for

double wrapping. Add to this the

increased consumption of energy

for additional transportation

and the double wrapping and

cartoning, making for a very

inefficient system.

Manufacturers and bottlers

have been in need of a way

to shrink wrap these verticalbottle

multipacks without the

added labor and expense from

conventional horizontal shrink

wrapping systems.

New technology enables

upright product positioning

The latest technology in vertical

shrink wrapping eliminates these



53

About texwrap packaging systems

Known as the industry innovator, Texwrap holds patents on some

of the most significant breakthrough technologies in the shrink

wrapping and bundling business. Texwrap produces automatic

shrink wrapping systems, L-bar sealers, side sealers, tunnels, infeed

solutions, and conveyor systems for the food, bakery, industrial,

mailing, pharmaceutical, nutraceutical, retail, printing, and publishing

industries.

Texwrap also manufactures the Tekkra line of shrink bundling systems.

As part of the ProMach End of Line business line, Texwrap helps its

packaging customers protect and grow the reputation and trust of

their consumers. ProMach is performance, and the proof is in every

package.

problems. Most critically, they

can automatically wrap multipacks

of bottles directly from the

fillers with the product standing

upright. With no need for manual

re-orienting of the products

prior to wrapping, containers

can now go directly from filling

to wrapping, and to palletizing

and distribution in-line, without

interruption. Additionally, carrier

trays are no longer required to

position the individual containers

for shrink wrapping with this latest

technology.

One such system, the patentpending

914 Orbital Vertical

System ® (OVS) from Texwrap,

which designs and manufactures

fully-automatic shrink wrapping

systems, not only automatically

wraps bottles while in vertical

positions, but the wrapper trims

the film above or underneath

the package, where it is hidden

from view. This offers many

more packaging opportunities for

packaging designers, and does not

compromise product presentation

on store shelves. Using an

exclusive patented mechanism,

it cuts and trims away the film in

one action to create a full top or

bottom trim seal, instead of the

traditional lap seal, to enclose

the product. This makes a very

secure and attractive package for

store display.

The sealing is done with a servo

orbital-motion head. It eliminates

the need for the head to move

with the product while the seal

is being made. The head moves

in an ellipse, without the back

and forth motion of typical

sealing heads, which dramatically

increases the throughput speed of

the wrapper.

The servo-technology was

designed from the ground up

to integrate servo-motors, PLC

controls and the mechanical

elements of the system. The

servo-controls give precise

product and film control which

allows high-speed wrapping with

precision print registration. The

result is a fast, reliable and flexible

wrapper with minimal moving

parts and maximum performance,

capable of wrapping 150 threebottle

multipacks per minute while

using the least amount of film

possible.

The jaws of the 914 OVS accepts

bottles up to 9 inches in height.

A sister version, the 514 OVS,

accepts maximum 5 inch high

bottles.

Automated container

orientation

To make this vertical shrink

wrapping technology even

more effective, a multipack of

vertically-oriented bottles can be

automatically arranged with the

labels facing precisely in the same

direction while standing upright,

before shrink wrapping.

These shrink wrappers use highspeed

camera technology to scan

each item as it enters the system.

Camera data is transferred

to the controller, resulting in

exact movement information to

obtain the desired final product

orientation. Servo-driven gripper

wheels spin each bottle to this

position resulting in precisely

aligned labels for a strong pointof-sale

visual presence. This

makes a very attractive and

functional multipack.

The wrappers are also flexible

enough to orient different labels in

a variety multipack.

Hiding barcodes

An important function in

packaging of multipacks is

to cover the barcodes of the

individual bottles, so that the

package can be identified as a

multipack and not as individual

units.

The servo-precision of this new

vertical wrapping technology

ensures that the individual bottle

barcodes can be covered by

printed film.

Because this wrapping technology

does not require a carrier tray

to hold bottles in place while

wrapping, in applications where

the carrier tray was also used to

hide bar codes from individual

containers, the packager can

now use printed film to correctly

identify the unit as a multipack.

Improved multipacks for spirits,

wine, tea and other beverages

Whether producing 4-packs,

10-packs or multipacks of 50ml

bottles, these new vertical

wrapping technologies not only

allow spirits, wine, tea and other

beverage manufacturers and

bottlers to eliminate costly, timeconsuming

and resource-intensive

processes from their end-ofline

production chains, but they

open up more opportunities for

packaging designers, and improve

product presentation on store

shelves. n

David Nettles

Director of Sales

Texwrap Packaging Systems



The hidden champion of industry: meeting

sustainability targets and saving operating

costs with GEA heat pump technology

There are obvious reasons for installing heat pump solutions in the industry. Some do it to

reduce operating costs and thereby increase their competitiveness, Others choose to do it as

part of their long term sustainability targets in line with the company image and finally there

are industries which have to change their heating solution away from burning fossil fuels in

order to meet regulatory requirement for reducing the environmental impact we all have on our

planet. It can be just one, but mainly all of the benefits above that is the reason why heat pump

solutions are installed. Whatever the reason is: energy-efficient heat pumps from GEA are rapidly

becoming the technology of choice on the road to a carbon-neutral future.

The high efficiency and low

maintenance of GEA heat

pumps give a short payback and

continues to benefit the customer

throughout the long lifecycle (min

20 years) of the installation. By

replacing burning fossil fuels: CO 2

emissions which are harmful to

global climate and NOx emissions

which are harmful to the local

environment are avoided.

In addition, environmentally

friendly natural refrigerants such

as ammonia are used. The food

industry in particular recognises

the considerable financial and

ecological advantages of using

heat pumps in production

processes. Most food processing

is a combination of heat treatment

and subsequent cold storage for

long shelf life. This combination of

heating and cooling maximizes the

benefit of heat pump installations.

GEA heat pump technology

offers energy saving advantages

regardless of the industry and

the extent of its use. Besides

applications in the processing

industry, heat pumps are also

often used in environmentally

friendly district heating schemes,

where they are being used not

only to provide the base heat

load, but also as adjustable

heat source, their quick reaction

time is a good match with large

district heating networks. In

these schemes they also play an

important part of protecting the

electrical grid as part of smart

energy systems, where loads

can be adjusted online according

to request from the electrical

supplier.



55

Combining climate protection

with cost reduction

According to the International

Energy Agency (IEA), heat

accounts for more than half of the

world’s final energy consumption,

with most of this being generated

from fossil fuels. In industry and

commerce, the demand for hot

water and process heat is very

specific. It can often be met with

heat pumps. Their efficiency and

short payback period make them

an environmentally friendly and

economically attractive alternative

to conventional heating systems.

A heat pump converts heat

from the environment – water or

process waste heat – from a low

temperature level to a higher one.

The type of application is decisive

when planning and selecting a

heat pump system: The variety

of industrial heat pumps makes

them interesting for numerous

applications where both heating

and cooling is required. The

smaller the temperature lift is for

the heat pump the less electrical

power is required. For heat

pump installation it is important

to find the highest temperature

heat source and optimize the

heating system for supplying

the lowest practical hot water

temperature. If the demand for

heating and cooling changes

seasonally, typically in office

buildings or greenhouses, a GEA

heat pump can heat in winter and

cool in summer. In the seasons

where both heating and cooling

is required, the efficiency can

be more than ten times higher

than a conventional installation

with boiler for heating and air

conditioning for cooling.

GEA experience with cooling

systems as a decisive advantage

GEA’s technicians are experts

in both cooling systems and

heat pumps. With more than

100 years of manufacturing

ammonia refrigeration and

more than 10 years knowledge

from high temperature heat

pumps installations the reasons

are obvious. Heat pumps and

refrigeration systems use the

same physical principle – and

they all consist of the same main

components, such as compressors

and heat exchangers. The

principle of the heat pump is

also used for cooling (as with the

refrigerator), while the term “heat

pump” is only used for the heating

unit. In the cooling process,

the useful energy is the heat

absorbed from the process/cold

store to be cooled, which together

with the drive energy is dissipated

to the environment as waste heat.

When a heat pump is combined

with a cooling unit, both cooling

and heating are possible, so that

the one-time use becomes a

continuous cycle, which reduces

energy costs by 30% or more. This

is a significant saving when you

consider that in the food, dairy

and beverage industry up to 60%

of energy consumption can be

used for heating and cooling.

In a heat pump

every degree

counts and the

more accurate the

original design, the

more energy can be

saved. Instead of

concentrating on

small pipes with a

large temperature

difference to keep

initial costs low,

a heat pump

investment is based

on continuous

savings that are

made every day.

The centerpieces: GEA

reciprocating and screw

compressors

They are the heart and therefore

literally the pump of the heat

pump: GEA reciprocating and

screw compressors. GEA has

the largest range of high-

pressure ammonia screw

compressors suitable for heat

pump application. Through its

many heat pump installations

GEA has optimised the range

for low vibration levels and high

efficiency. With the small cylinder

reciprocating V-compressor range

available for higher pressures

GEA is now able to offer the most

efficient ammonia compressor

solution on the market. These

compressors are specially

designed for the high final

compression pressure in a heat

pump. They offer condensation

temperatures which, depending

on the design, are just as suitable

for operating low-temperature hot

water as for providing process

heat.

GEA relies on environmentally

friendly refrigerants

As fluorinated gases are gradually

being phased out Globally to

reduce greenhouse gas emissions,

natural refrigerants are becoming

increasingly popular, especially

ammonia, an environmentally

friendly refrigerant and costeffective

and has no impact on

global warming or causing buildup

of fluoride compounds in the

nature. Ammonia is widely used

in food processing plants, the

beverage and dairy industries,

breweries and cold stores. Thanks

to improvements in compressor

technology, ammonia heat

pumps can now produce higher

temperatures. This has paved

the way for their wider use in

the food, beverage and dairy

industries, where waste heat

can be reused and enhanced for

washing, cleaning and drying

products, heating water for

cleaning and processing purposes,

and Pasteurisation.

Traditionally, these industries

used boilers to cook or pasteurise

products, which were then cooled

down again, resulting in massive

waste of energy. The heat from

the cooling process was too low

to be reused. However, a heat

pump can raise the temperature

of the refrigeration plant waste



heat up to 90ºC so that it can be

returned to the cycle. This means

that more fossil fuel boilers can

be phased out, the heat can be

regenerated or recycled, and CO 2

emissions are greatly reduced

– in many cases by more than

50%. In addition, CO 2

emissions

can be reduced to zero if “green

electricity” is used.

Customised gear unit from

GEA heat pumps is a giant step

forward for the food industry

“GEA’s industrial heat pumps

range from 300 kW to 10 MW,

which means we can handle

virtually any application from hot

rinse water to city-wide district

heating,” says Kenneth Hoffmann,

Product Manager Heat Pumps,

GEA Refrigeration Technologies.

“But every application is different

and requires a tailored approach.

We have the advantage of being

able to combine extensive process

knowledge and expertise for

integrated heating and cooling

solutions. We design everything

so that the heat source remains

stable and permanently available,

so that the use of waste heat can

be optimised”.

Conventional systems with gas

boilers are normally designed

for a much higher heat transfer

medium temperature than is

required in the process. This

allows some inaccurate heat load

calculations during design and

provides only a little extra energy.

A heat pump system requires a

comprehensive analysis of the

required temperatures and the

evaluation of the correct process

parameters. In a heat pump every

degree counts and the more

accurate the original design,

the more energy can be saved.

Instead of concentrating on small

pipes with a large temperature

difference to keep initial costs

low, a heat pump investment is

based on continuous savings that

are made every day.

“We have had excellent

relationships with processing

customers for decades because

of the refrigeration systems we

supply. This is where our roots

and expertise lie,” says Maarten

Gelens, refrigeration expert,

GEA Refrigeration Technologies

Netherlands.

Robert Unsworth, Technical

Sales Director GEA Refrigeration

Technologies UK, added:

“Together with our customers we

strive for sustainability goals: to

achieve energy savings and CO 2

reduction. The use of heat pumps

in the food, dairy and beverage

sectors will be the biggest leap

forward food production and

refrigeration has ever seen”. n

GEA

www.gea.com

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57

Wilkin & Sons add more roboqbo processors

Holmach Ltd facilitate high quality-small batch manufacture

with Roboqbo

Leading thermal process solutions provider, Holmach Ltd has installed two further Roboqbo

processors for Wilkin & Sons of Tiptree. As one of the world’s leading producers of preserves and

condiments, Wilkin & Sons hold a Royal Warrant, and have many dedicated fans of the brand. Their

range of products is broadening to encapsulate other premium sauces and spreads, henceforth the

requirement for more Roboqbo units.

Shane Waughman, Operations

Manager at Wilkins spoke about

their choice: “We evaluated a

number of different suppliers for

our new project, despite already

having experience of Roboqbo

for sauces and condiments. We

were determined to find the best

solution for Wilkins’ premium

products. This turned out to be

Roboqbo which gave the best

product quality and refinement.

We have had good support from

Holmach, so we were pleased to

be able to take delivery of two

more of the machines”

Aimed at food producers who are

looking for the ultimate in product

quality, the Roboqbo range of cutcook-cool

process vessels are at

the forefront of high quality-small

batch manufacture. The inbuilt

CIP allows both quick rinses or

allergen cleans between batches.

An interchangeable set of tools

allow everything from milling and

refining to mixing and aeration.

Machine sizes range from 15 to

550 litres in size, with processes

typically taking 15-20 minutes.

The ability to cool products

either through the jacket or using

vacuum is also included. n

About Holmach Ltd

Based in Stamford, Lincolnshire,

the history of Holmach Ltd

spans back to 1966 when Peter

Holland Food Machinery entered

the market as specialists

in thermal and vegetable

processing. In 2000, Peter’s son

Chris purchased a subsidiary

from the parent company to

focus on thermal processing,

rebranding the company as

Holmach Ltd.

Today, Holmach is at

the forefront of enabling

both international food

manufacturers, specialist

producers and start-ups to

make safe, excellent food, whilst

maximising product shelf life and

minimising food waste. Holmach

work with some of the best

engineering companies in the

world to design and manufacture

market leading food processing

technology.

In addition to their consultancy

and technological solutions,

the expert team at Holmach

Ltd offer a full service for their

clients including, training, spare

parts, servicing and industry

standard accreditations.

Holmach Ltd

www.holmach.co.uk



Holmach upgrades soup cooling facility with

NIKO cooler

Installation of a raining water tunnel cooler for hot-filled

product

Leading thermal process solutions provider, Holmach Ltd has installed a NIKO raining water tunnel

cooler for hot-filled product in their customers soup manufacturing facility. Holmach’s partner,

NIKO of Germany has been a market leader in producing pasteurising and cooling tunnels for

nearly 50 years. When this long standing customer needed to promptly merge sites and rapidly

increase production volume, Holmach and NIKO were the obvious choice.

Site space constraints were

a particular challenge to this

project. NIKO overcame this by

designing the new 20-metre long

tunnel to be slid on top of an

existing NIKO machine to allow

for a “double deck” operation.

NIKO designed a leg support

structure that was able to support

the new deck whilst still allowing

full access to the existing lower

tunnel.

NIKO delivered the machine and

effectively dealt with a number

of challenging sceanrio’s to

ensure that the start-up of the

line went smoothly. Featuring

a patented pump design, the

NIKO unit offers savings of 50%

of the energy costs compared

with off the shelf pump/motor

combinations. Delivering double

the flowrate means that good

temperature distribution across

each deck is guaranteed. Chilled

water is used to rapidly lower

the temperature after filling and

the cooler features a double skin

construction allowing insulation,

again concentrating on energy

optimisation.

Pasteurising and cooling tunnels

can be constructed to any size

and with multiple zones, specific

temperatures can be set and held

for any desired thermal process.

The continuous flow generates

great line efficiencies too!

Efficiency is one of the values

that sets the leading brand NIKO

apart, who also specialise in

difficult to handle products. Most

of the UK and Irish producers

of pickles and condiments are

familiar with NIKO’s unique filling

technology for long and sliced

products that tend to bridge or

stick on conventional machinery.

Products such as gherkins, lemon

slices and half cherries are the

types of product that present

challenges when moving across

stainless filling tables and on

balances of weigh filling systems.

Long products are even more

difficult and any uncontrolled

vertical drop damages the cellular

structure. With NIKO’s tried

and tested design, even hardboiled

eggs can be filled without

damage.

The filling table design is the

key to NIKO’s inline High-

Performance Long-Filler (HLF)

filler. Featuring vibration for

both table and the containers

passing through on the conveyor,

the design allows product to be

separated and then correctly

nested in the jars or cans to

ensure accurate filling. Products

are fed from an elevator that

can have decanting for brine or

vinegar installed, allowing the

liquid to be recovered for reuse.

Any solid product not filled is

recirculated back into the product

feed.

Advantages of the NIKO HLF

filling machine also include no

change parts being required for

different formats and the machine

is designed for easy cleaning

without the necessity of removing

balance or telescopic pockets. n

Holmach Ltd

www.holmach.co.uk



59

Third filling line for sachets

Contract manufacturer SternMaid enlarges its filling capacity

with a further sachet line

The contract manufacturer SternMaid commissioned a third sachet line for powdered foods

and food supplements that will enable it to respond even more flexibly to customers’ requests

and changing market conditions. On this new line, three single-portion sachets can be filled

simultaneously.

As SternMaid’s commercial

manager Mark Riemer explains:

“Convenience is becoming more

and more important. A readyportioned

product – quick and

easy to consume even away from

home – offers potential buyers

considerable extra value. Since

demand for the practical singleportion

sachets is increasing

all the time on the part of

our customers and also retail

consumers, we decided to install

a third sachet line. It will be used

for filling dry beverage bases or

food supplements like vitamin and

mineral mixtures, for example.”

The new triplex line will

greatly increase the contract

manufacturer’s capacity for

filling three and four-sided sealed

sachets. It has been installed

in Plant 2, which was built

specially for retail products at the

company’s site in Wittenburg.

About SternMaid:

SternMaid GmbH & Co. KG with its registered office in Wittenburg,

in the Greater Hamburg area, is a member of the owner-managed

Stern-Wywiol Gruppe. For over 35 years the group of companies with

12 industry-specific specialist firms in Germany, 18 affiliates abroad,

7 Stern Technology Centers and production facilities in ten countries

around the globe has been among the successful enterprises

operating internationally in the world of Food and Feed Ingredients.

The Stern-Wywiol Gruppe employs a staff of over 1,400; it includes

100 R&D specialists, who develop products and formulations in the

company’s 18 applications laboratories. The group exports to over

130 countries.

SternMaid was established in 1996 and has since become one of

Europe’s leading contract manufacturers.

Like the two existing duplex

lines, the new line will run

very quietly. Preparations for

this were already made at the

project planning stage, in close

collaboration with the installation

engineers. Moreover, in the

interests of sound-optimised

working conditions, the filling and

packaging sections of the line

were separated structurally. This

is part of the company’s overall

strategy for ensuring optimum

safety and noise protection at the

workplace. SternMaid is planning

further investments before

the end of the year, including

installation of a new line for filling

cans and sealing them with a

cardboard base.


60 analysis & control

Simpler and faster than agarose gel: Test

strips identify amplicons from PCR, LAMP

and RPA in 15 instead of 120 minutes, with

significantly higher sensitivity

Point-of-care test procedure can be individually optimised for

any application

In research at universities, institutes, diagnostic companies and food manufacturers, agarose

gel electrophoresis is often used as a molecular biological method to test for specific nucleic

acid strands. However, test preparation and execution are time-consuming and require expensive

equipment. Furthermore, the ethidium bromide required for the test is toxic. As an alternative

to agarose gel, Milenia Biotec GmbH offers economical rapid test strips based on the lateral

flow technology. HybriDetect is a universal test strip usable by anyone as a basis for test

development. It reliably detects amplicons from standard PCR, LAMP and RPA amplification

methods with up to 100 x higher sensitivity, and does it in just 5 to 15 minutes. In addition, the

test can be performed at the point of care, and does not require specially trained personnel.

HybriDetect’s versatility merits special mention - individual buffers enable it to be optimised for

the application at hand.

Electrophoresis using agarose

gel has long been the primary

laboratory method of detecting

specific nucleic acid strands

in samples. It requires trained

personnel and uses sometimes

toxic reagents. In addition, the

agarose gel must be carefully

prepared for the test, requiring

expensive equipment. After

amplifying the genetic sample

for the test, among other things

the running buffer must first be

prepared and the gel conditioned.

“This prep work alone can take

up to 45 minutes. The test itself,

including waiting period and

documentation, adds at least

another hour,” explains Dr. Ralf

Dostatni, CEO of Milenia Biotec

GmbH.

The test also requires an

electrophoresis chamber, UV

table and the toxic colourant

ethidium bromide. Furthermore,

in terms of sensitivity, there can

be problems with very small

genetic fragments. “Users are

tending to make the smallest

possible amplicons, partly to

ensure the specificity of the test,

and partly to shorten the reaction

time,” says Dostatni. “However,

very small fragments do not

adequately bind the colourant,

so that the result is harder to

identify visually than with larger

fragments.”

HybriDetect reacts even with

small fragments

The rapid test from Milenia Biotec

GmbH of Giessen provides a

method with around 100 fold

higher sensitivity and that is able

to generate valid results even

with small genetic fragments in

the 200 base range. “This rapid

test is based on lateral flow

technology,” explains Dostatni.

“The target gene in the sample

is first amplified with biotin and

FITC, or digoxigenin and FITC

labeled primers, and then pipetted

onto the HybriDetect test strip.

The strip is placed in the well of

a microtiter plate to which 80 to

100 µl of a running buffer were

previously added. If amplicons

have been formed, when the

sample travels through the test

strip, a band or bands will become

visible on the lower section,

while a band will always form on

the upper section. This “control

band” shows that the test strip

is working properly. HybriDetect

comes in two versions, for

detecting one or two genes. For

just one gene, the strip shows the

test band and a control band. For

two genes, if the second gene is

present, the test strip will show

an additional band for that gene.

Cuts time expenditure by almost

90%

One of this rapid test’s main

advantages over agarose gel

is the time savings, alongside

the lower equipment costs. All

materials required are pipettes,

pen, camera, the strip itself and

a running buffer. Unlike with

agarose gel, primers with labels

(biotin, digoxigenin and FITC)

are needed, since the test strips

show amplicons using the built-in

labeled primers. “Overall, with


analysis & control

61

lower sample volumes, the costs

for this rapid test are lower than

with agarose gel because various

devices are no longer needed, the

strip itself is very low-cost, and

there is no need for qualified lab

personnel once the test has been

developed,” summarises Dostatni.

“The lower time to reslut for the

reaction on the strip is another

advantage. It takes just five

minutes. Including preparations

like writing information on the

test strip and adding the buffer,

the test takes only a quarter of an

hour. This stands in stark contrast

to the two hours needed for gel

electrophoresis.”

Rapid test configurable for many

applications

Numerous scientific journals,

which have looked at the test

from the medical point of view

as well as for areas like food

processing and agriculture, have

identified a wide range of possible

applications for this lateral flowbased

rapid test. “Our goal in

developing the strip was to create

a universal test. We wanted users

to be able to individualise the

test using a supplied basic buffer,

for example by adding glycerine

to reduce the flow speed of the

strip and so increase the binding

probability of amplicons,” notes

Dostatni.

In a specific application at the

University of Pisa, the test was

used to detect the Macrophomina

phaseolina fungus in soil, which

is harmful to cultivated plants.

Researchers Susanna Pecchia

and Daniele Da Lio from the

Department of Agriculture

concluded in their research that

the sensitivity of this lateral

flow-based rapid test is higher

than that of gel electrophoresis.

In an article published in 2018

in the Journal of Microbiological

Methods, the team also noted

that PCR can easily be replaced

by the less complex isothermal

recombinase polymerase

amplification (RPA) method, which

requires fewer instruments and

can be performed by untrained

personnel. This clearly shows the

suitability of the rapid test as a

mobile point of care application,

since unlike with PCR there is no

need for a thermocycler for gene

amplification before the test.

HybriDetect can also be used

with loop-mediated isothermal

amplification (LAMP), which

likewise requires no thermocycler.

“With its mobility and low

cost, the rapid test is a useful

alternative to agarose gel and

can be configured for a multitude

of applications. Whether for

point mutations of cancer cells in

diagnostics or harmful bacteria

in beer brewing, HybriDetect can

be used for any genetic detection

task,” summarises Dostatni. n

Milenia Biotec GmbH

www.milenia-biotec.com



Nutriswiss sets new standards with

purification plant

Short path distillation preserves valuable nutrients when

refining edible oils and prevents process contaminants

Lyss/Switzerland, July 2020: The Swiss edible oil and fat specialist, Nutriswiss AG, is expanding

its refining operations with new short path distillation (SPD) equipment. The process removes

contaminants and isolates fatty acids at particularly low process temperatures. At the same time,

it prevents the contaminations of food products and preserves micronutrients. With this new

technology, Nutriswiss is able to achieve previously unattained levels of quality and overcome a

key hurdle for manufacturers.

The distance from

the evaporating flask

to the condenser is

short, so there’s very

little pressure loss

compensate

Since June 2020, Nutriswiss

has been using SPD to refine

and produce pure, high-quality

products. The process gently

removes pollutants such as

pesticides from palm, rapeseed

and other crude oils without

forming contaminants in situ

owing to the low thermal load

applied. In conventional refining,

high temperatures and pressure

– and deodorization – are often

required to effectively remove

contaminants. However, heat

promotes the formation of trans

fatty acids, glycidyl fatty acid

esters and chlorinated fatty

acid esters such as 3-MCPD.

Because of the extremely low

pressures used in SPD, high

temperatures can be avoided. The

distance from the evaporating

flask to the condenser is short,

so there’s very little pressure loss

compensate.

Valuable components such as

micronutrients are preserved

and yields of essential omega-3


analysis & control

63

About Nutriswiss

Nutriswiss AG specialises in

the refining of high-quality,

tailor-made edible fats and

is the Swiss leader in special

and organic products. For

national and international

food manufacturers, the

catering, cosmetic and

pharmaceutical industries, as

well as artisan bakers, crude

oils from all over the world

are neutralized, bleached,

modified by fractionation,

transesterification or

hydrogenation, mixed

and deodorized. At its

headquarters in Lyss in

the canton of Berne in

Switzerland, a total of 90

employees produce around

55,000 tonnes of highpurity

edible oils and fats

annually, 95%t of which are

of vegetable origin. Under

the brand name, Belfina,

sister company Grüninger

supplies the national catering

trade, food craft and retail

trade with special fats and

margarines. Nutriswiss is

part of Centravo Holding,

which was founded in 1879.

fatty acids, for example, can be

maximised. At the same time,

hydrocarbons (MOSH/MOAH),

pesticides or plasticizers such

as DEHP derived from mineral

oil are significantly reduced

or even removed. Thanks to

the application of this method,

Nutriswiss is setting new

standards in terms of the purity,

quality and nutrient content of the

oils they offer.

The SPD plant occupies a new

seven-storey facility and has

been expanded in cooperation

with plant manufacturer, VTA,

to include supplementary

process technology. SPD is a

well established process and has

been used in the fish oil industry

for years. In Southeast Asia, red

palm oil is refined by the method

to obtain micronutrients and

carotenoids. Nutriswiss is initially

focusing on the contract refining

of palm oil. An average of two

tons per hour can be processed in

continuous mode. Thanks to the

flexible plant technology designed

to comply with current GMPs,

product changeovers are fast and

simple. As such, the fat specialist

is also able to focus on numerous

other oils, including sensitive

omega-3 oils from algae and fish.

For each oil, a comprehensive

profile with more than 30 different

fat indicators is drawn up before,

during and after the production

process and an individual process

plan is defined.

Michel Burla, Managing Director

of Nutriswiss, commented: “The

construction of the new plant is

very important to us and is our

response to the growing demands

of our customers. Applications

of exceptional quality, the

isolation of certain fatty acids,

the enrichment with valuable

essential fatty acids and the

targeted use of free fatty acids

are just some of the possibilities

we’ll be offering in the future.

Even those facing stricter legal

limits will be able to meet the

higher requirements with our

help. Together with our plant

engineering company, we have

developed innovative solutions

that give us a major quality

advantage when refining edible

oils. This benefits our customers

and, ultimately, the consumer.“ n

Nutriswiss



Better World Naturals becomes world’s

first clean label project-certified ingredient

manufacturer

Better World Naturals, the plant-based ingredient manufacturer with a vertically integrated

supply chain to guarantee consistent and sustainable quality and authentic natural extracts,

has become the world’s first ingredient manufacturer to earn Clean Label Project Certification.

Clean Label Project, the leading non-profit organisation that uses data and science to bring

transparency to consumer product labelling, awarded the certification after subjecting Better

World Naturals to its rigorous assessment process.

At Better World

Naturals we

complement testing

with traceability,

working with farmers

in the field to ensure

consistent standards

while shortening

supply chains to

improve quality

control

Food and dietary supplement

quality scandals have dented

consumer trust and intensified

scrutiny of the integrity of

the supply chain. Today, the

industry’s effort to regain

trust is being complicated by

COVID-19 and its impact on

in-person audits, amplifying

the importance of testing and

certifications as gatekeepers

for quality and authenticity.

Against that backdrop, brands are

reformulating products to meet

public demand for clean-labelled

products.

Plant-based, naturally sourced

ingredients are good fit for the

clean-label agenda, but the use

of such materials exposes brands

to new challenges. Notably,

plant-based ingredients can be

contaminated with substances

such as heavy metals, pesticides,

mycotoxins, and plasticisers,

or adulterated with undeclared

compounds and non-compliant

plant species. The discovery

of such contaminants and

adulterants in a product can

significantly damage a brand’s

standing with consumers.

Clean Label Project Certification

signifies that consumers can

trust products that contain

Better World Naturals’ ginseng

and rosemary extracts. Through

the certification, Clean Label

Project has recognized Better

World Naturals’ work to ensure

the integrity of the supply chain


analysis & control

65

About Better World Naturals

Founded in 2018, Better World Naturals is a joint venture of MITSUI

and Huabao. Better World Naturals was created to provide quality

natural ingredients utilising a trusted and transparent, vertically

integrated supply system. For decades, global suppliers have

sourced their branded ingredients from China. Better World Naturals

has engaged the expertise of the skilled history and resources of

China to bring these natural ingredients directly to you.

by providing clean ingredients

to food and dietary supplement

manufacturers and increasing

consumer transparency. The

certification is important given

concerns about the negative

health effects of contaminants.

“At the Clean Label Project, we

believe that sometimes what’s

NOT on a label is what matters

most. The long-term threat

of cancers and reproductive

disorders linked to industrial

and environmental contaminant

exposure have largely gone

unnoticed, untested, and

therefore unregulated in food and

consumer products, until now.

Clean Label Project Certification

addresses that gap by building on

the strictest regulation in the US

by evaluating products to protect

consumers from contaminants

and chemicals of concern,” Jaclyn

Bowen, Executive Director of the

Clean Label Project, said.

Better World Naturals’ status

as the world’s first ingredient

manufacturer to get Clean

Label Project Certification is

testament to its approach to

supply chain integrity. Rather than

rely solely on testing, which can

fail to detect all contaminants

and adulterants, Better World

Naturals has implemented a

vertically integrated supply chain

called PREVENT4TRUST. The

goal is to prevent quality issues

by proactively raising standards

and mitigating threats from the

field to the formulated ingredient.

“Tests and certifications are an

important guarantee of quality for

our customers and consumers.

Nevertheless, we believe testing

alone cannot guarantee quality in

the long term. Rather, at Better

World Naturals we complement

testing with traceability, working

with farmers in the field to

ensure consistent standards

while shortening supply chains

to improve quality control. The

model benefits all stakeholders,

with farmers getting guaranteed

revenues and brands receiving

consistently high quality

ingredients,” Laurent Zheng,

Founder and General Manager of

Better World Naturals, said. n

Better World Naturals

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Wheat, a crisis-proof raw material

Versatile raw material offers potential for sustainable

management

Coronavirus and its effects have shown how fragile global value chains can be: “business as

usual” is not a forward-looking solution. The raw material wheat, an indispensable nutritional

component, was available even at the peak of the state of emergency due to its regionality and

is now convincing as a signpost for responsible economic activity “post corona”. Sustainability,

competence and innovation are required to withstand future crises. With more than 160 years

of expertise in processing wheat, the Crespel & Deiters Group uses the full spectrum of

this versatile natural product for people, animals and industry: as functional ingredients and

applications, wheat products improve food, packaging, technical applications and animal feed.

Current buzzwords such as supply

chain control, green tech, direct

trade or recycling management

illustrate an increasing need

for the economy to take more

responsibility for society and the

environment in order to remain

future-proof even after the

current crisis. Wheat as a natural

raw material is a model candidate

for high quality standards

and environmentally friendly

processes.

Through joint production, i.e. the

manufacture of different products

from an initial substance, the

renewable raw material can be

completely utilised. Regional

sourcing allows transport routes

and emissions to be kept low, and

supply chains to be secured even

under difficult circumstances.

The Crespel & Deiters Group

processes about 330,000 tons

of wheat per year. This natural

product comes 100% from the

EU, at least 75% of which is

grown in Germany. This quota

is confirmation that wheat

contributes to the stable supply of

domestic staple foods.


analysis & control

67

About Crespel & Deiters Group:

The Crespel & Deiters Group is an owner-managed, globally active

company and one of the leading producers of wheat starches and

wheat proteins in Europe. The company has been producing at its

headquarters in Ibbenbüren for over 160 years, using state-of-the-art

technologies, sustainable processes and great innovative strength.

From the wheat-based raw materials, the brands Loryma, C&D

Corrugating & Paper, C&D Technical Applications, Trigea and Crespeo

develop highly functional products and application-oriented solutions

for customer-specific applications. They optimize the end products

and create added value for customers in the food, non-food and feed

industries.

More than 380 employees work to achieve the company’s goal of high

quality, responsible treatment of nature, customer orientation and

reliability. At Crespel & Deiters, sustainability begins with purchasing:

Only EU wheat is used, at least 75% of which comes from German

cultivation. This guarantees that the raw material is free of genetically

modified ingredients. In addition, the high-quality EU wheat is rich in

nutrients and is characterised by high purity. The regional proximity

keeps the amount of transport routes and emissions as low as possible

and strengthens the local agriculture.

It is no coincidence that,

according to the German Federal

Ministry of Food and Agriculture

(BMEL), the agricultural and

food industry is part of the

country’s systemically relevant

infrastructure. At the Crespel &

Deiters Group, production was

running at full capacity during

the crisis. In addition, targeted

stockpiling and long-term supply

contracts provided the necessary

security. This enabled the

company to ensure that its supply

chains for the food, non-food and

animal feed sectors were not

interrupted.

Not only must security of supply

be guaranteed, it must also

meet dynamic global demands.

Environmental protection and

careful use of natural resources

are central to this. State-of-theart

production technologies and

sustainable methods meet these

requirements in the processing of

wheat. Due to their functionality,

the ingredients derived from

natural wheat can also improve

the quality of the end product

or provide the desired added

value, reduce the consumption

of resources and optimise the

production process in many areas

of application.

Wheat is also a component

of a balanced and sensible

crop rotation. In this way, the

cereal provides functional

agricultural land and ensures

a stable ecosystem. Thanks to

its high nutritional value and

good storage properties, wheat

is also indispensable for the

world’s food supply. Wheat

accounts for 20% of global calorie

consumption and due to the

growing world population, demand

is continuously increasing.

The motto “think globally, act

locally” must not be just a slogan

– it has to be acted upon by the

whole of society as a lesson

learned from the Corona crisis.

Alongside politicians, consumers

and the economy must also bear

joint responsibility. We are trying

to make the best possible use of

innovation and expertise to create

sustainable products with added

value. n

Crespel & Deiters

www.crespeldeitersgroup.com



New study confirms vitamin k status marker

link to cardio risk

Vitamin K2’s role in vascular calcification demonstrated in

New Danish population study

Clinical Biochemistry recently published a Danish population study that examined the link

between inactive matrix Gla protein (MGP), a known biomarker for K-vitamins status, and

cardiovascular risk, and concluded that high levels of this inactive protein were positively

associated with a history of cardiovascular disease (CVD) due to the role vitamin K2 plays in

vascular calcification.

According to “Undercarboxylated

matrix Gla-protein: A

biomarker of vitamin K2 status

and cardiovascular risk” 1 ,

dephosphorylated uncarboxylated

matrix Gla-protein (dp-ucMGP) is

a biomarker of functional

vitamin K status. High plasma

dp-ucMGP concentrations reflect

a low vitamin K status and

have been related to vascular

calcification. The purpose of the

study was to assess plasma levels

of dp-ucMGP and the association

between plasma dp-ucMGP, CVDrisk

factors, and history of CVD in

a general population.

Plasma dp-ucMGP measurements

were performed using the IDSiSYS

InaKtif MGP assay in 491

consecutive participants in a

Danish general population study

(229 males and 262 females, aged

19–71 years). The researachers

concluded: ”Increased plasma

dp-ucMGP levels were positively

associated with cardiovascular

risk factors such as arterial

stiffness (as reflected by

increased ePWV), hypertension,

obesity, and history of CVD

events. These findings support

that dp-ucMGP is a biomarker

of cardiovascular risk and lend

support to the hypothesis that

vitamin K status plays a role in

vascular calcification and risk of

CVD… Prospective studies could

establish the causal direction of

these associations and whether

increased vitamin K intake

represents a preventive measure

against vascular calcification and

CVD-risk.

NattoPharma is encouraged by

these findings as they provide

another level of evidence that

vitamin K2 is an essential cardioprotective

nutrient, specifically as

the researchers note: “Different

studies have found an association

between dietary vitamin K

intake and CVDs. Particularly

menaquinone (K2) is associated

with a decreased risk of coronary

heart disease and all-cause

mortality.”

”It still remains a common

misunderstanding that vitamin

K, in general, impacts arterial

calcificiation, when in fact it

is Vitamin K2 that is available

beyond the liver to support bone

and cardiovascular health,” says

Dr. Hogne Vik, NattoPharma

Chief Medical Officer. ”Our

studies with MenaQ7 have shown

that K status was more efficiently

improved in adults as well as

children with supplementation

of Vitamin K2 as MK-7. 2 Both of

NattoPharma’s cardiovascular

intervention trials showed

improved vascular health with

just 180mcg – our 3-year study 3

cardiovascular study in healthy

postmenopausal women showed

improved arterial flexibility, and

now our 1-year study 4 in men

and women showed a significant

decrease in dp-ucMGP.” n

About NattoPharma and

MenaQ7 ®

NattoPharma ASA, based in

Norway, is the world’s leader

in vitamin K2 research and

development. NattoPharma

is the exclusive international

supplier of MenaQ7 ® Vitamin

K2 as MK-7, the best

documented, vitamin K2 as

menaquinone-7 (MK-7) with

guaranteed actives and stability,

clinical substantiation, and

international patents granted

and pending; and now the new

MenaQ7 ® Full Spectrum, which

delivers menaquinones 6, 7,

and 9.

References:

1 T. Jespersen, et al. Uncarboxylated matrix Gla-protein: a biomarker of vitamin K status and

cardiovascular risk. Clinical Biochemistry https://doi.org/10.1016/j.clinbiochem.2020.05.005

2 Theuwissen E, Magdeleyns EJ, Braam LAJLM, et al. Vitamin K status in healthy volunteers. Food Funct.

2014 Feb;5(2):229-34.

3 Knapen MHJ, Braam LAJLM, Drummen NE, Bekers O, Hoeks APG, Vermeer C. Menaquinone-7

supplementation improves arterial stiffness in healthy postmenopausal women: A double-blind

randomised clinical trial. Thromb Haemost. 2015 May;113(5):1135-44.

4 Vermeer C and Vik H. Effect of Menaquinone-7 (vitamin K2) on vascular elasticity in healthy subjects:

results from a one-year study. 2020 Vascul Dis Ther, 5: doi: 10.15761/VDT.1000179.

www.nattopharma.com

www.menaq7.com


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