food Marketing & Technology 6/2021
Please find numerous articles, product news and interesting event reports relevant to the food industry in this latest issue. This trade magazine is published in English only.
Please find numerous articles, product news and interesting event reports relevant to the food industry in this latest issue. This trade magazine is published in English only.
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
6/21<br />
Vol. 35 • 31377<br />
ISSN 0932-2744<br />
Cover: No Chance for<br />
Pathogens<br />
Creating Texture in<br />
Gluten-Free Bread<br />
Injecting Value into<br />
Sea<strong>food</strong><br />
Cluster Separating for<br />
Cherries
THE LIGHTLINE CARTONPACKER<br />
NO MORE REASON TO PUT<br />
DECISIONS ON ICE.<br />
PRO SWEETS<br />
30.01. - 02.02.2022<br />
COLOGNE<br />
HALL 10.1<br />
STAND F-030-G-031<br />
WELCOME<br />
The lightline machines from Schubert can be delivered quickly and are exceptionally<br />
attractive in terms of price. With the preconfigured machines, customers can adapt<br />
more flexibly to market trends and significantly shorten their time-to-market.<br />
WHAT WOULD YOU LIKE TO PACK?<br />
The LIGHTLINE CARTONPACKER consists of a single compact machine frame, and packs<br />
boxes, cans, bags or bottles into cartons and trays with or without a lid, wrap-around<br />
cartons and RSC cartons. It offers an affordable and space-saving possibility to<br />
automate packaging processes with the most efficient technology on the market<br />
while ensuring the highest availability and packaging quality.<br />
WHAT TYPE OF CARTON SHOULD IT BE?<br />
The world’s leading FMCG and private label manufacturers rely on Schubert.<br />
www.schubert.group<br />
Key No. 101360
Editorial<br />
Making Difficult Choices<br />
Generally speaking, I don’t like photos<br />
of myself. But I like this one, because<br />
the focus is on the ice cream. Luxury.<br />
And it reminds me of a rewarding<br />
moment on a hot day after a busy trade<br />
show.<br />
As I write this, it is cold and wet outside.<br />
I have just cleared snow from my path<br />
and am rewarding myself with some<br />
advent cookies.<br />
Food is on people’s mind probably<br />
more in the holiday season than at any<br />
time of the year, at least in the western<br />
world. Thanksgiving, Christmas and<br />
the New Year have a lot of <strong>food</strong>-based<br />
traditions.<br />
Different seasons, different rewards,<br />
but many of them with unnecessary<br />
calories. Why do we feel the need to<br />
indulge ourselves with things that are<br />
not necessarily good for us? It’s a choice,<br />
as are so many things in life.<br />
For many people, the festive season<br />
means deliberately choosing to overeat<br />
or overdrink, because they know that<br />
just around the corner a series of New<br />
Year’s Resolutions can bring comfort to<br />
a distressed conscience.<br />
Almost every time I see my photo,<br />
the next resolution is not far away. I<br />
want to lose weight, get fitter and<br />
feel better in my own skin. There are<br />
several options to try and achieve this.<br />
One of them is not to try, but to do it.<br />
To be determined, to make a plan and<br />
stick to it. A difficult choice, which will<br />
include sensible <strong>food</strong> consumption and<br />
exercise, for example, but ultimately<br />
the only one which will succeed. Watch<br />
this space!<br />
Other options also include meals<br />
based on low calorie products, and<br />
the <strong>food</strong> industry is working hard to<br />
help weaker spirits find it easier to<br />
make a better choice. Healthier <strong>food</strong><br />
with fat and sugar substitutes and<br />
higher fibre are already available and<br />
now they even taste good! Equally so,<br />
beverages with less alcohol, and the<br />
now high quality of plant based meat<br />
alternatives are helping to make a<br />
difference. Another interesting effect<br />
Ian Healey<br />
Editor-in-Chief<br />
has been achieved through smaller<br />
portion sizes, something we have<br />
suggested on this page many years<br />
ago.<br />
Let me close by saying a hearty thank<br />
you to all who have supported this<br />
magazine this year, through articles,<br />
advertising, commenting or simply<br />
reading it. My Second Resolution for<br />
2022 is to try and do better, to make<br />
the content more applicable so that we<br />
all can concentrate on our individual<br />
and collective ‘Health, Wealth and<br />
Happiness‘.<br />
Photo: SR<br />
Cheers,<br />
If you like it – subscribe!<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong><br />
3<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong>
www.prosweets.com<br />
Contents<br />
The international supplier fair for<br />
the sweets and snacks industry<br />
30.01.–02.02.2022<br />
ISM & ProSweets @home<br />
Parallel to<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> December <strong>2021</strong><br />
1 Editorial<br />
50 Impressum<br />
Ingredients<br />
8 Baby Food Farmers to Start Agronomy Training Session<br />
Focused on Soil Biodiversity<br />
10 Infused Dried Fruits Portfolio Expanded with the new Quality<br />
Products from Ocean Spray Cranberries<br />
12 New Flavor Solution to optimize for Whey Protein Beverage<br />
Taste Performance<br />
13 New High-Performing Solution for Indulgent Plant-based<br />
Creams<br />
14 Creating Texture in Gluten-Free Bread with Xanthan Gum<br />
Processing<br />
6 No Chance for Pathogens and Biofilms<br />
24 Oat Milk, a Plant-Based Alternative<br />
27 Injecting Value Into the Sea<strong>food</strong> Sector<br />
30 Pre-Cooling Lettuces Reliably, thanks to Cutting-Edge Vacuum<br />
<strong>Technology</strong><br />
32 Cold Brew Process with DEVEX Machines<br />
34 Finding New Slicing and Dicing Models and Identifying<br />
Equipment for your Line<br />
PRODUCTION AND PACKAGING TECHNOLOGY<br />
PACKAGING AND PACKAGING MATERIALS<br />
RAW MATERIALS AND INGREDIENTS<br />
OPERATING EQUIPMENT AND AUXILIARY DEVICES<br />
Packaging<br />
36 New Cascade Singulator for Fruit and Veg Unveiled - “A<br />
Game-Changer to Revolutionize the Cherry Industry<br />
39 Start-up Company Spearheads New Era in Sustainable<br />
Packaging<br />
40 Thinking beyond the Bottle: Lieb Cellars Partnership for<br />
the Perfect Bag-in-Box Solution for Premium Wines<br />
Key No. 101154<br />
BUY ADMISSION TICKETS ONLINE NOW!<br />
WWW.PROSWEETS-COLOGNE.COM/TICKETS<br />
Koelnmesse GmbH<br />
Messeplatz 1<br />
50679 Köln, Germany<br />
Tel. +49 1806 383 763<br />
Fax +49 221 821-991360<br />
visitor@prosweets-cologne.de<br />
Departments<br />
42 Spotlight on the Future of Food<br />
44 Barry Callebaut Opens CHOCOLATE ACADEMY TM Center Dubai<br />
at the Foot of Burj Khalifa<br />
46 Food Ingredients Specialists Reunited<br />
48 Calendar of Events<br />
PSC_2022_Anzeige_Food_<strong>Marketing</strong>_<strong>Technology</strong>_92x244mm_Intl_GB.indd 1 12.11.21 11:39
Vol. 35 • 31377<br />
ISSN 0932-2744<br />
6/21<br />
Cover: Endress+Hauser<br />
To ensure the reliable operation of its<br />
evaporative cooling plants, Hochwald<br />
Foods decided to use Clorious2 generators<br />
at its site in Germany. The automated<br />
complete solutions disinfect the<br />
cooling water used in this process with<br />
chlorine dioxide. This innovation is a<br />
fully automated system for disinfecting<br />
equipment with chlorine dioxide, one of<br />
the most effective biocides.<br />
Cover: No Chance for<br />
Pathogens<br />
Creating Texture in<br />
Gluten-Free Bread<br />
Injecting Value into<br />
Sea<strong>food</strong><br />
Cluster Separating for<br />
Cherries<br />
Our Cover Story starts on page 6.<br />
Gluten-free Bread<br />
The gluten-free <strong>food</strong> market is projected to reach more than $40<br />
billion by 2025. Gluten-free bread is often thought of as crumbly,<br />
dry and flavorless. Although there are studies showing effects of<br />
hydrocolloids on final gluten-free bread quality, understanding<br />
of their role in structural changes during different stages of<br />
processing is limited. A new study emphasises the importance<br />
of hydrocolloids as stabilizers. Four different hydrocolloids were<br />
tested individually at different levels of use in a gluten-free<br />
sandwich bread. The study is presented on page 14<br />
Injecting Value to Sea<strong>food</strong><br />
There are multiple reasons for injecting fish with brine, most<br />
important is the need to ensure product safety especially for<br />
ready-to-eat products. Brines include salts and additives that<br />
inhibit bacterial growth and extend the product’s shelf life<br />
and flavor. If fish is dried & smoked, it will lose weight in the<br />
process. Adding brine before smoking ensures that the product<br />
remains succulent, with less protein loss, while it absorbs the<br />
characteristic smoked flavors. See the full story on page 28<br />
Cluster Separating Cherries<br />
The traditional cluster-cutting of stems from grouped cherries<br />
exposes the fruit to a series of tines, blades, and blade guards.<br />
This can cause pitting damage in a significant percentage of<br />
the fruit. This problem is especially troublesome with more<br />
delicate and lighter-skinned cherries. Consequently this may<br />
lower the value of the crop, making it unable to meet certain<br />
market requirements because shelf-life is shortened. Until now,<br />
this loss of potential product revenue has seemed unavoidable.<br />
But the launch of the all-new Cascade Singulator solves this<br />
age-old <strong>food</strong> problem. <strong>Marketing</strong> Find & out <strong>Technology</strong> more on page • February 36 2016<br />
Key No. 97084
Cover Story<br />
No Chance for Pathogens and Biofilms<br />
To ensure the reliable operation of its<br />
evaporative cooling plants, Hochwald<br />
Foods GmbH decided to use Clorious2<br />
generators at its site near the town<br />
of Erftstadt in western Germany. The<br />
automated complete solutions disinfect<br />
the cooling water used in this process<br />
with chlorine dioxide.<br />
Water-using processes face the ongoing<br />
threat of microbial contamination.<br />
Nutrients contained in the feed water<br />
can accumulate inside pipes and tanks<br />
and therefore make it easier for other<br />
microorganisms to settle and multiply.<br />
This is because these organisms find a<br />
protective shield in the growing biofilm<br />
and become even more resistant to heat,<br />
disinfection and dehydration. Having<br />
an excessively high concentration<br />
of pathogens in the water not only<br />
compromises the process reliability<br />
and product safety, but the biofilms<br />
also provide excellent living conditions<br />
for legionella – bacteria which are a<br />
significant risk to health.<br />
An innovative complete solution<br />
Operators must use an effective<br />
method for disinfecting their plants in<br />
order to prevent biofilms from forming.<br />
To assist them with this, Endress+Hauser<br />
has teamed up with Brenntag GmbH<br />
and a.p.f Aqua System AG to develop<br />
the Clorious2 generator and bring it<br />
onto the market. This innovation is a<br />
fully automated system for disinfecting<br />
equipment with chlorine dioxide, one<br />
of the most effective biocides.<br />
Thanks to its unique patented process,<br />
the Clorious2 generator produces<br />
ready-to-use chlorine dioxide on-site<br />
whenever it is needed and is also<br />
available in different reactor sizes. A<br />
complete solution, Clorious2 also offers<br />
measuring and analysis technology,<br />
as well as various services – from<br />
Untreated milk is converted into high-quality milk products at Hochwald’s production site in Erftstadt.<br />
6<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong>
Cover Story<br />
commissioning to repairs, maintenance<br />
and remote monitoring of the<br />
generator.<br />
Universal use in water treatment<br />
The Clorious2 complete solution can<br />
be used in virtually all sectors and<br />
applications – whether for process<br />
water, drinking water, cooling water,<br />
flushing water or wastewater. Dairy<br />
specialists Hochwald Foods GmbH based<br />
in Erftstadt decided to purchase two<br />
Clorious2 generators. These systems<br />
have been used in the evaporative<br />
cooling plants’ water cooling circuits<br />
for over a year, with the manufacturer<br />
focusing firmly on vapor water. At its<br />
site in Erftstadt, the company produces,<br />
and packages condensed milk, UHT<br />
milk, milk drinks, whipped cream,<br />
coffee creamer and frothed milk.<br />
During condensation, water is removed<br />
from the milk and this produces vapor<br />
water. To reuse the equipment, it must<br />
be sterilized to ensure that there are<br />
perfect microbial conditions in the<br />
cooling circuit and that the equipment<br />
complies with the 42nd regulation<br />
cooling system in the evaporative cooler.<br />
Full commitment: Clorious2 generator with control cabinet and precursor containers at Hochwald<br />
Food GmbH in Erftstadt, Germany.<br />
of the German Federal Immission<br />
Control Act (42 BImSchV). Since it took<br />
effect in 2017, this regulation has laid<br />
out specifications for operators of<br />
evaporative cooling plants, cooling<br />
towers and wet scrubbers. It includes,<br />
among other information, limit values<br />
for legionella concentrations in water<br />
and the time intervals for examinations<br />
by accredited laboratories.<br />
fmt<br />
“With the Clorious2 complete<br />
solution, we attain perfect hygiene<br />
conditions and comply with the<br />
42nd regulation of the German<br />
Federal Immission Control Act. The<br />
generators run fault-free and the<br />
support given by the service team<br />
is excellent.”<br />
Yvonne Mindt, Energy Officer at<br />
Hochwald Foods GmbH in Erftstadt,<br />
Germany<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong><br />
7
Ingredients<br />
Baby Food Farmers to Start Agronomy<br />
Training Session Focused on<br />
Soil Biodiversity<br />
• Strengthens the offerings in key fruit and vegetable product streams<br />
• Focus on soil biodiversity to enhance crop yield<br />
• Further proof of differentiation through advanced agronomy practices<br />
Symrise Diana Food announces that it has organized and instituted a new training session. It specifically<br />
targets farmers in the French Alps who supply fruits for baby <strong>food</strong>. The program, which focuses on best<br />
practices for soil biodiversity, aims at improving the quality and yield of the key crops used in baby <strong>food</strong>s<br />
Many farmers follow traditional<br />
agronomy practices passed down from<br />
previous generations. Very often, they<br />
would benefit from more awareness<br />
of how a deeper understanding of the<br />
nature of their soil can improve output.<br />
With this training, Symrise Diana Food<br />
agronomists can show farmers the<br />
role soil plays in producing fruits and<br />
vegetables that capture all the inherent<br />
goodness of their terroir. Combining<br />
this new technical knowledge with the<br />
farmers’ traditional methods yields a<br />
very high quality.<br />
According to Aurélie Pellé, Global Fruit<br />
Product Line Director at Symrise Diana<br />
Food, “Consumers are looking for<br />
products for their babies that come as<br />
close as possible to homemade. They<br />
want baby <strong>food</strong>s with natural, clean,<br />
and simple ingredients processed in<br />
the most gentle way. For this reason,<br />
agronomy plays such an important role<br />
in the category. Growing the best, most<br />
nutritious fruits and vegetables allows<br />
minimal processing and an end product<br />
that stays true to itself.”<br />
Symrise Diana Food offers a large<br />
range of baby <strong>food</strong> ingredients.<br />
They support the specific nutritional<br />
needs of children in the age groups<br />
of 6 months to 3 years, beginning<br />
with the introduction of solid <strong>food</strong>s<br />
into the diet. Fruit product streams<br />
include banana, apple, and strawberry.<br />
Vegetable streams include carrot,<br />
tomato, and spinach. Symrise Diana<br />
Food production sites carry the FSC<br />
22000 certificate. This enables the<br />
company to provide ingredients that<br />
meet the health and safety standards<br />
this category demands: minimum levels<br />
of contaminants, low microbiology<br />
levels, and low levels of chemical<br />
contaminants and foreign bodies.<br />
Consumers increasingly look for<br />
organic ingredients in the baby <strong>food</strong><br />
category. Therefore, we find more<br />
organic products in the market than in<br />
any other category. The Symrise Diana<br />
Food Baby Food portfolio meets this<br />
demand, with organic certification<br />
compliant with the European,<br />
American and Chinese markets.<br />
Excellence in agronomy lies at the<br />
foundation of Symrise Diana Food’s<br />
value proposition. The company<br />
can draw on its historical knowhow,<br />
expertise and global network<br />
of agronomic experts. This enables<br />
Symrise Diana Food to select the<br />
best varieties and the best growing<br />
conditions in order to maximize the<br />
potential of the species. With proximity<br />
to farmers and producers, Symrise<br />
Diana Food agronomists fully involve<br />
in the cultivation cycle, guaranteeing<br />
traceability, transparency, and<br />
sustainability of agricultural practices.<br />
This expertise and experience from<br />
farm to fork makes Symrise Diana<br />
Food a trusted partner for developing<br />
wining solutions for Baby Food<br />
manufacturers.<br />
fmt<br />
8 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong>
Sustainable ingredients<br />
for better-for-you<br />
snacks and baked goods<br />
Glucono-delta-Lactone, eGdL and<br />
Monosodium Citrate<br />
The perfect leavening agents for variable<br />
leavening profiles in phosphate-free baked<br />
goods<br />
Xanthan Gum<br />
Vegan hydrocolloid that helps creating texture<br />
and taste in gluten-free bread<br />
Potassium L(+)-Lactate/Vinegar<br />
Preservative-free shelf life extension with a<br />
blend of potassium lactate and organic vinegar<br />
ERYLITE ® Erythritol<br />
First choice to create sugar reduced betterfor-you<br />
sweet baked goods<br />
sub4salt ®<br />
Sodium reduction without taste compromises<br />
NON<br />
GMO<br />
Project<br />
VERI F I E D<br />
nongmoproject.org<br />
www.jungbunzlauer.com<br />
Key No. 101357
Ingredients<br />
Infused Dried Fruits Portfolio Expanded<br />
with the new Quality Products from<br />
Ocean Spray Cranberries<br />
• Ocean Spray establishes its global quality standard for infused dried fruits in Europe for the first time<br />
with Zarecki Foods, the Polish processing partner and Bösch Boden Spies affiliate<br />
• The new Beyond Cranberries range from Ocean Spray will initially include infused dried sour cherries,<br />
cultivated blueberries and blackcurrants. All in consistent top quality from regional European cultivation.<br />
• As a traditional B2B distribution partner, Bösch Boden Spies markets this extended range of Ocean Spray<br />
products exclusively in continental Europe for the <strong>food</strong> industry and retailers.<br />
Following a strategic initiative of<br />
its long-standing cranberry partner<br />
Ocean Spray, the leading European<br />
B2B <strong>food</strong> ingredients supplier Bösch<br />
Boden Spies is expanding its dried<br />
fruit product portfolio. In this context,<br />
they are working in close cooperation<br />
with Polish fruit processor Zarecki<br />
Foods, in which Bösch Boden Spies has<br />
held a stake since September 2020.<br />
Ocean Spray has contributed its<br />
extensive processing expertise<br />
to the expansion of its strategic<br />
partnership with Bösch Boden Spies.<br />
The production experts of the world’s<br />
largest US cranberry producer, with<br />
annual sales of 2 billion euros, have<br />
closely supported the expansion of<br />
fruit processing specialist Zarecki<br />
Foods in Poland in recent months.<br />
As a result, they are ensuring Ocean<br />
Spray’s highest global quality<br />
standards.<br />
“We are very proud that Ocean<br />
Spray, as the global market leader,<br />
is expanding its product portfolio<br />
10 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong>
Ingredients<br />
together with us and can now also<br />
offer other infused dried fruits<br />
from Europe in addition to the<br />
successful cranberries. This step is a<br />
clear commitment to the European<br />
market and our customers. At the<br />
same time, Ocean Spray is opening a<br />
new chapter in its traditional single<br />
product strategy,” says Dirk Schmidt,<br />
Managing Partner and Co-CEO of<br />
Bösch Boden Spies, who is responsible<br />
for the newly created Value Added<br />
Processing service area.<br />
The new Beyond Cranberries range<br />
from Ocean Spray initially includes<br />
sweetened dried sour cherries,<br />
cultivated blueberries and black<br />
currants in top quality from regional<br />
cultivation.<br />
With this portfolio expansion,<br />
Bösch Boden Spies is consistently<br />
strengthening its position as a leading<br />
B2B supplier to the <strong>food</strong> industry and<br />
the retailers in Europe. At the same<br />
time, Bösch Boden Spies and Ocean<br />
Spray are thus creating a new quality<br />
standard in the category of infused<br />
dried fruits.<br />
“We are looking forward to working<br />
with Bösch Boden Spies and Zarecki<br />
Foods on this strategic project, which<br />
will significantly expand our product<br />
portfolio in Europe” said Lee Doleman,<br />
General Manager Ingredients<br />
EMEA at Ocean Spray. “This<br />
is a unique opportunity for<br />
our historic brand to expand<br />
our portfolio to include<br />
more infused dried fruits<br />
of the highest quality and<br />
based on raw ingredients of<br />
safe European origin, leveraging<br />
Zarecki Foods’ state-of-the-art<br />
production facilities.”<br />
fmt<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong><br />
11
Ingredients<br />
New Flavor Solution to optimize for<br />
Whey Protein Beverage Taste<br />
Performance<br />
Synergy Flavors has launched<br />
4PROTEIN: a flavor solution to<br />
optimize the taste performance of<br />
whey protein products. Designed to<br />
make product formulation easier, it is<br />
declarable on-pack as a natural flavor<br />
and offers a range of texture and<br />
flavor benefits.<br />
Flavoring dairy proteins can be a<br />
challenge. While the quality and<br />
taste profile has improved in recent<br />
years, many variables such as protein<br />
type, processing and batch to batch<br />
variance may still impact on taste.<br />
There is almost universal agreement<br />
among protein powder consumers<br />
that great taste is key. Synergy<br />
surveyed international core users<br />
of sports nutrition products to<br />
define their expectation of ‘great<br />
taste’. Creamy taste and consistency<br />
were discovered to be the most<br />
appealing taste characteristics, while<br />
problem off-notes like mouth-drying,<br />
cardboard, bitterness and astringency<br />
continue to impact product appeal<br />
and remain a barrier to the nutrition<br />
category. [Source: Synergy consumer<br />
study <strong>2021</strong>]<br />
Capturing these insights, Synergy’s<br />
product development process<br />
focused on achieving optimal taste<br />
performance for consumers, and<br />
a versatile, convenient and costeffective<br />
solution for manufacturers.<br />
Product performance was validated by<br />
an in-house, expert sensory panel.<br />
Through the addition of Synergy’s<br />
solution, manufacturers can create a<br />
natural, creamy taste and sweetness<br />
in their products, mask off-notes<br />
and improve mouthfeel in whey<br />
protein isolate (WPI) and whey<br />
protein concentrate (WPC), as well as<br />
delivering a richer, creamier taste and<br />
texture across different whey protein<br />
sources.<br />
Chris Whiting, Category Manager,<br />
Synergy Flavors, commented:<br />
“Synergy’s 4PROTEIN range lifts the<br />
overall taste experience of whey<br />
protein products, making them more<br />
indulgent and premium. While flavor<br />
profiles and variants have improved<br />
significantly in recent years, the<br />
mainstream adoption of protein has<br />
created more discerning consumers<br />
and we’re all too aware of the main<br />
complaints of core users of sports<br />
nutrition products. Being part of<br />
the Carbery Group, a leading global<br />
whey protein supplier, means that<br />
Synergy is uniquely placed to develop<br />
flavor solutions for whey proteins.<br />
Whether you’re looking to build back<br />
creaminess to protein with lower fat<br />
levels, or create brand new, indulgent<br />
flavors, Synergy’s versatile 4PROTEIN<br />
flavor solutions will help you to<br />
elevate the taste experience for sports<br />
nutrition lovers.<br />
fmt<br />
12 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong>
Ingredients<br />
New High-Performing Solution for<br />
Indulgent Plant-based Creams<br />
IFF introduces a high-performing, innovative<br />
solution for the dairy alternatives<br />
market. This revolutionary, vegan<br />
suitable stabilizer is simple to use and<br />
stable throughout shelf life, and it<br />
delivers everything that manufacturers<br />
need to differentiate and expand into<br />
new markets with lesser risk and lower<br />
costs. Manufacturers can look forward<br />
to an unbeatable performance with<br />
VEGEDAN ® WP 1800 due to its excellent<br />
ability to withstand heat-shock, superior<br />
whipping speed and long-standing<br />
firmness of the foam.<br />
“One of the challenges manufacturers<br />
often face is the viscosity build-up over<br />
time due to temperature variations.<br />
With VEGEDAN ® WP 1800, plant-based<br />
whipping creams will remain stable for<br />
up to nine months, so manufacturers<br />
can expand their geographical reach<br />
with confidence,” says Kim Dahl, senior<br />
application specialist, IFF.<br />
With VEGEDAN ® excellent capacity for<br />
stable air incorporation, the cream is<br />
transformed into a stable, firm foam<br />
with just 90 seconds of whipping,<br />
making it the perfect long-lasting<br />
decorative topping. “Consumers<br />
experience a highly indulgent product,<br />
while the high overrun and absence of<br />
protein in the stabilizer solution actually<br />
reduce costs,” Dahl explains.<br />
While VEGEDAN ® WP 1800 is primarily<br />
used in chilled whipping cream<br />
applications, it is also possible to use<br />
it at an ambient environment due to<br />
its high temperature tolerance. This<br />
extends the range of applications<br />
and climates where it can be put to<br />
successful use.<br />
fmt<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong><br />
13<br />
Key No. 99420
Ingredients<br />
Creating Texture in Gluten-Free Bread<br />
with Xanthan Gum<br />
By Benjamin Stomps, Product Manager Biogums and Jorge Cortines, Project Manager Application <strong>Technology</strong><br />
Abstract<br />
The gluten-free <strong>food</strong> market is<br />
projected to reach nearly $6.5 billion<br />
in the US and the global market is<br />
anticipated to reach more than $40<br />
billion by 2025. Gluten-free bread is<br />
often thought of as crumbly, dry and<br />
flavorless. Yet although hydrocolloids<br />
are known to help texturise glutenfree<br />
bread, after more than three<br />
decades of gluten-free manufacturing<br />
and R&D efforts, it has not yet been<br />
perfectly understood how they do this.<br />
Although there are studies showing<br />
effects of hydrocolloids on final glutenfree<br />
bread quality, understanding of<br />
their role in structural changes during<br />
different stages of processing is limited.<br />
This study emphasises the importance<br />
of hydrocolloids as stabilisers of the<br />
sequential foaming process during<br />
proving and baking. Four different<br />
hydrocolloids, xanthan gum, guar<br />
gum, hydroxypropyl methyl cellulose<br />
(HPMC) and psyllium husk, were<br />
tested individually at different levels<br />
of use (0.0, 0.6, 1.2, 2.4 and 3.6 wt%)<br />
in a gluten-free sandwich bread. The<br />
measurement of loaf rise showed that<br />
xanthan gum was the best stabiliser<br />
for both the cold foam during proving<br />
and the hot foam during baking,<br />
resulting in a lower-density loaf. There<br />
is a good correlation between foam<br />
stability and level of use of xanthan<br />
gum. Texture analysis results proved<br />
that xanthan gum imparted a softer,<br />
more cohesive (less crumbly), elastic<br />
texture that resembles a gluten<br />
bread. To explore potential synergies<br />
in texture, two binary blends of<br />
xanthan gum with HPMC and with<br />
psyllium husks at different ratios were<br />
tested. Contrary to our hypothesis, no<br />
advantage in texture or density was<br />
found. Finally, xanthan gum was tested<br />
in two different applications other<br />
than sandwich bread, a gluten-free<br />
baguette and an ancient-grains glutenfree<br />
bread, where the correlation<br />
between the xanthan gum content and<br />
foaming stability was corroborated.<br />
The challenge<br />
The global gluten-free market<br />
originally catered to the need for<br />
gluten-free diets by people suffering<br />
from celiac disease. Over the years a<br />
gluten-free diet has become a lifestyle<br />
choice among millennials in their<br />
search for a more healthy life. This<br />
trend caused a tremendous growth in<br />
demand for gluten-free products. The<br />
trend affected all market segments.<br />
In some <strong>food</strong> categories, gluten-free<br />
alternatives could easily be brought<br />
to the market by exchanging glutencontaining<br />
ingredients. However, in<br />
other categories, the formulators have<br />
had to overcome different challenges<br />
to adapt to the trend for a glutenfree<br />
diet. The broad field of bakery<br />
products is one such challenging<br />
<strong>food</strong> category. Many of the different<br />
types of bakery products are based<br />
on complex recipes. To match the<br />
appearance, taste profile and texture<br />
of regular bakery products, not only<br />
does the gluten-containing flour have<br />
to be exchanged, but new ingredients<br />
have to be added to the recipe to<br />
compensate for the functionality of<br />
gluten. Since these new ingredients<br />
interact with other ingredients of the<br />
recipe, more adjustments and work are<br />
needed to achieve the desired outcome.<br />
The aim of the research reported here<br />
was to obtain a better understanding<br />
of the role of xanthan gum and its<br />
contribution to successful gluten-free<br />
baking.<br />
The problem addressed<br />
Gluten-free bakery in general lacks the<br />
binding ability and structural support<br />
that gluten imparts to the dough<br />
during the foaming process as well as<br />
the normal springiness and toughness<br />
of the breadcrumb structure. Adding<br />
biopolymers, specifically hydrocolloids,<br />
helps produce doughs with bread-like<br />
structures that more closely resemble<br />
14 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong>
Ingredients<br />
their original counterparts. There<br />
are a wide range of hydrocolloids<br />
that can be used; however, the<br />
most commonly used are xanthan<br />
gum, guar gum, hydroxypropyl<br />
methyl cellulose (HPMC) and<br />
psyllium husk mucilage. Choosing<br />
the correct hydrocolloid to texturise<br />
bread helps stabilise the foaming<br />
processes.<br />
Gluten-free baking is usually a<br />
two-step foaming process: first<br />
there is the cold foaming during<br />
proving and then the hot foaming<br />
during baking. [1] The two steps are<br />
connected and sequential as underor<br />
over-proving cannot be corrected<br />
by the hot foaming process. On<br />
the other hand, even after a good<br />
cold foaming process, a poor or<br />
unstable hot foaming process will<br />
lead to unsatisfactory results in<br />
the baked product. [2,3] Therefore<br />
adding a hydrocolloid or a blend of<br />
hydrocolloids that can act on both<br />
processes is of utmost importance<br />
to impart the correct characteristics<br />
of breadcrumb to the baked goods.<br />
[1]<br />
The hydrocolloids transform<br />
dough characteristics of malleability,<br />
cohesiveness, hardness and<br />
springiness through heat treatment<br />
into bread-like baked products in<br />
terms of elasticity, cohesiveness and<br />
softness. [4]<br />
a bread-like structure and breadcrumb<br />
texture that are as close as possible to<br />
the original.<br />
By showing how hydrocolloids help<br />
deliver different characteristics to<br />
the dough and the baked goods, this<br />
study offers help to bakers and product<br />
developers choose which hydrocolloid<br />
or blend of hydrocolloids to use in their<br />
formulations.<br />
In general, making traditional wheat<br />
bread consists of hydrating a wheat<br />
flour and kneading the dough to<br />
develop some degree of gluten<br />
network; fermentation then produces<br />
Projekt2_Layout 1 05.03.<strong>2021</strong> 13:24 Seite 3<br />
gases that are trapped in the gluten<br />
network. The gluten network relaxes<br />
over time, so a second or further<br />
kneading/fermentation sequences<br />
can be applied, until the desirable<br />
degree of trapped gas and texture is<br />
reached. [9,10] The dough is then shaped<br />
and fermented (proved) one last time<br />
before baking. During baking, the<br />
initial warming up of the dough will<br />
accelerate the fermentation, producing<br />
more gases, and the gases already<br />
trapped will begin to expand with<br />
increasing temperature. [9,10] This is what<br />
makes the dough rise during baking,<br />
and it is only possible due to the<br />
leading function provided by gluten.<br />
With continued heating, the gluten is<br />
denatured and the hydrated starches<br />
COLOUR<br />
For extra boost!<br />
Adding hydrocolloids can also have<br />
a significant sensory impact. This<br />
may be positive, adding cereal,<br />
earth, or wheat flavors; negative,<br />
imparting beany flavors; or neutral,<br />
with no alteration to the flavor at<br />
all. The same concept applies for<br />
appearance: hydrocolloids may<br />
darken or lighten the colour or have<br />
no visual impact. [5]<br />
This study focuses on four widely<br />
accepted hydrocolloids to be<br />
tested against each other under<br />
a standardised set of trials based<br />
on a gluten-free sandwich bread<br />
recipe. [6,7,8] Their performance is<br />
tested in relation to how well they<br />
can individually stabilise a cold<br />
foam produced during proving and<br />
subsequently stabilise hot foaming<br />
during baking. The goal is to deliver<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong><br />
Key No. 99993
Ingredients<br />
hydrocolloids. At this point, a sample<br />
of the dough was taken to be tested<br />
in the texture analyser to understand<br />
the characteristics of the dough to be<br />
fermented.<br />
will take over the role as main texture<br />
agent by gelatinising, setting and then<br />
dehydrating into their final structure.<br />
On the outside the gelatinised starch<br />
will dehydrate quickly and the starches<br />
will dextrinise and burn to produce<br />
a crust, while on the inside the still<br />
aerated gel dehydrates more slowly<br />
until finally baked and dehydrated. [11,12]<br />
For gluten-free breads the process<br />
is simpler, even though they do not<br />
possess gluten. Formulations are<br />
typically high in starch and so a large<br />
amount of water is needed in order<br />
to properly hydrate starches, fibers<br />
and hydrocolloids. [13] It is not possible<br />
to over-mix a gluten-free formulation,<br />
as the viscosity is dependent on the<br />
amount of starch and hydrocolloids<br />
present; however, it is possible to<br />
under-mix by not giving enough mixing<br />
time. After properly hydrating, the<br />
dough should be shaped. For certain<br />
types of breads high viscosity is enough<br />
to maintain structure. Alternatively<br />
the dough can be placed in a baking<br />
tin. After depositing the dough, there<br />
will be only one fermentation (proving)<br />
step because the dough strength is only<br />
dependent on the viscosity imparted by<br />
the hydrocolloids, which will be weaker<br />
than a gluten network. During proving,<br />
starches and hydrocolloids should be<br />
able to hold the gases produced. [6] The<br />
hydrocolloids mimic gluten by creating<br />
the highly viscous continuous medium<br />
in which starches can disperse but at<br />
the same time remain bound. Together<br />
the hydrocolloids and the starches form<br />
a stretchy matrix able to withstand<br />
a rupturing of the continuity of the<br />
medium while gases are produced<br />
during fermentation and baking.<br />
Specifically during baking, when<br />
fermentation is sped up and already<br />
trapped gases further expand the<br />
dough, it is of primary importance that<br />
high viscosity is maintained in hotter<br />
environments for the foam to survive<br />
until starches are gelatinised. With<br />
dehydration of the gelatinised foam,<br />
the structure sets into a breadcrumb<br />
and crust. [3]<br />
Experimental<br />
Raw materials and formulation<br />
The trials were based on the sandwich<br />
bread recipe shown in table 1. The<br />
hydrocolloids xanthan gum, guar gum,<br />
HPMC and psyllium husk were added at<br />
different concentrations to investigate<br />
the effect of viscosity and binder<br />
capability on stabilisation of the foam.<br />
[3,14]<br />
Dough preparation and baking<br />
process<br />
The first step consisted of mixing all the<br />
powders and crystals into a homogeneous<br />
powder mix by incorporating white rice<br />
flour, brown rice flour, potato starch,<br />
tapioca starch, oat flour, non-fat milk<br />
powder, sugar, glucono-delta-lactone,<br />
sodium bicarbonate, the salt replacer,<br />
sodium stearoyl lactylate (SSL) and the<br />
hydrocolloids. The yeast was added to<br />
the powder mix and everything was<br />
blended for one extra minute. The water,<br />
whole eggs and melted shortening<br />
were added slowly while stirring. High<br />
shear mixing (180 rpm) was performed<br />
for 10 min to hydrate starches and<br />
The second step was proving. If the<br />
time and temperature are not enough<br />
to reach maximum stable foam<br />
development doughs can be under- or<br />
over-proved. Under-proving would<br />
result in denser breads with doughy<br />
sections, whereas over-proving exceeds<br />
the expansion capacity of the foam that<br />
subsequently becomes weak and starts<br />
bursting, which yields denser breads<br />
with channelling. [12] To understand<br />
how different proving temperatures<br />
would affect the foaming process<br />
and then select the most appropriate<br />
temperature, a test matrix was designed<br />
(table 2) with three temperature and<br />
four time variables.<br />
The temperature of the water and the<br />
temperature of the proving cabinet<br />
controlled the temperature of the dough.<br />
The correlation between the dough<br />
temperature reached and ingredient<br />
temperature is shown in table 3. The<br />
dough was stored in a proving cabinet<br />
with 85% relative humidity.<br />
The third step in making gluten-free<br />
bread was baking. After achieving<br />
a stable maximum foam during the<br />
proving step, the fermented dough<br />
was baked. Traditionally the baking<br />
temperature for sandwich breads<br />
extends from a minimum of 175°C to<br />
maximum of 190°C for 30–35 min. [12]<br />
For this study, 175°C with steam was<br />
chosen to balance between proper<br />
starch gelatinisation and a softer<br />
crust development. Baking at a lower<br />
temperature also leads to a slower<br />
dehydration process that protects<br />
the foam. The baking time had to<br />
be extended to 90 min to properly<br />
remove additional water from the<br />
formulation. [13]<br />
The fourth and final step was cooling.<br />
Once the loaf had baked at 175°C<br />
for 90 min with steam, the bread<br />
was taken out of the oven and left<br />
at room temperature to cool down<br />
in the baking tin for 25 min. After<br />
unmoulding, cooling was continued at<br />
16 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong>
OUR KNOW-HOW.<br />
Ingredients<br />
YOUR STEP AHEAD<br />
DCS DAXNER<br />
CONTAINER SYSTEMS<br />
For contamination-free handling of<br />
powders and granulates<br />
+ NO CROSS CONTAMINATION<br />
+ HYGIENIC DESIGN<br />
+ ENERGY EFFICIENCY<br />
+ TOTAL FLEXIBILITY FOR<br />
PRODUCT CHANGE-OVERS<br />
room temperature on a wire tray for 90 min. The loaves were then wrapped in<br />
a high barrier film and stored at room temperature. Analytical measurements<br />
were conducted the next day.<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong><br />
Daxner HEADQUARTERS AUSTRIA<br />
Worldwide Powder Handling<br />
T +43 / 7242 / 44 227-0 • office@daxner.com<br />
Daxner GERMANY<br />
Daxner UK<br />
Daxner USA<br />
Daxner SOUTH-EAST ASIA<br />
Daxner RUSSIA<br />
Daxner LATAM<br />
17<br />
www.daxner.com<br />
Key No. 99907
Ingredients<br />
high adhesion in combination with<br />
very low cohesion appears sticky.<br />
Adherence to baking tin walls can<br />
help the dough to rise.<br />
Results and Interpretations<br />
Analytical measurements<br />
Doughs and breads were assessed<br />
using a texture analyser with a<br />
38.1 mm diameter acrylic probe. A<br />
Texture Profile Analysis method with<br />
a 5 g trigger was used, at 10 mmdeformation<br />
and a speed of 0.5 mm/s,<br />
to measure hardness, cohesiveness<br />
and springiness. Two hundred gram<br />
samples from each dough and 1.5 cm<br />
thick slices from each loaf were<br />
analysed. The height of the loaf was<br />
measured by cutting the loaf into<br />
three equal sections. The middle<br />
section was measured using callipers<br />
to the highest peak.<br />
The performance during dough<br />
preparation, proving, baking and in<br />
the final bread was evaluated based on<br />
the characteristics below. Attributes<br />
differ depending on whether they<br />
were analysed in the dough or a<br />
finished baked loaf.<br />
Hardness<br />
• Hardness was determined by<br />
measuring the peak load when<br />
pressing the probe onto a defined<br />
amount of dough. The harder the<br />
dough, the more rising during<br />
proving is restricted. On the other<br />
hand, too soft a dough leads to<br />
collapsing. For the baked bread,<br />
hardness provides a first indication<br />
of mouthfeel when chewing.<br />
Cohesiveness<br />
• Cohesiveness represents the tendency<br />
of the dough to stick together. A lower<br />
cohesiveness is favourable to support<br />
the rising of the dough. In the baked<br />
bread, greater cohesiveness is desired<br />
to provide a firm, bread-like crumb.<br />
Springiness<br />
• Springiness refers to the elastic<br />
recovery of the dough or of the<br />
baked goods when releasing an<br />
external force. Depending on the<br />
type of baked goods, more or less<br />
springiness can be desirable. For<br />
example wheat breads should show<br />
greater springiness, whereas cookies<br />
should be less springy.<br />
Adhesion<br />
• Adhesion indicates the bonding<br />
strength to a surface. A dough with<br />
Dough and proving<br />
The texture of gluten-free bread is<br />
developed through two sequential<br />
foaming processes – the first cold and<br />
the second hot. As they are connected<br />
and the final baked texture is<br />
dependent on both foaming processes,<br />
understanding how hydrocolloids<br />
affect each foaming process can help<br />
to understand how the hydrocolloid<br />
works and how to use it in different<br />
formulations and types of gluten-free<br />
bakery. [3] Prior to foaming, the textural<br />
characteristics hydrocolloids imparted<br />
to the dough were measured.<br />
The hardness of the doughs prepared<br />
with the four different hydrocolloids<br />
is shown in figure 1. Only minor<br />
differences between xanthan<br />
gum, psyllium husk and HPMC are<br />
noticeable. The hardness of guar gum<br />
increases substantially with increasing<br />
concentration, which has a negative<br />
effect on rising performance during<br />
fermentation.<br />
With increasing hydrocolloid<br />
concentration the cohesiveness in<br />
the dough decreases for all four<br />
hydrocolloids. All four hydrocolloids<br />
show similar cohesiveness behaviour<br />
in the dough. Xanthan gum has the<br />
overall lowest values, making it more<br />
favourable because high cohesiveness<br />
between the starch granules will<br />
18 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong>
Ingredients<br />
VISIT US:<br />
Hall 10.1 · booth B050<br />
30.01. – 02.02.2022<br />
restrict the spread through the continuous viscous phase as<br />
the foaming process takes place. [6]<br />
EVERY PASSION STARTS FROM<br />
TECHNOLOGY WITH<br />
KNOW-HOW!<br />
Springiness is differently affected by the hydrocolloids.<br />
HPMC increases the springiness of the dough with<br />
increasing concentration, whereas for psyllium husk<br />
and guar gum the springiness mostly remains the same<br />
at different concentrations. Xanthan gum is the only<br />
hydrocolloid that reduces the springiness of the dough<br />
with increasing concentration. The reduced springiness<br />
is beneficial for the dough as it will have a lower elastic<br />
contraction while foaming, producing a more stable foam.<br />
From the dough measurements it can be concluded that<br />
doughs or batters should not be too hard or too cohesive<br />
so the starches in the continuous medium can easily trap<br />
gases and expand by dispersing throughout the expanded<br />
medium. Doughs and batters should also not be too<br />
springy so the foam remains more stable with less elastic<br />
contraction while fermenting. [7]<br />
Proving at a cold temperature of 16°C requires longer proving<br />
times – about 40% longer than at room temperature – to<br />
achieve maximum foaming. It also requires a refrigerated<br />
chamber. The slower cold fermentation did produce a<br />
QUALITY HAS A NAME<br />
As one of the leading manufacturers of confectionery<br />
machines we know the market requirements and their<br />
dynamics very well.<br />
With WDS manufacturing lines there are hardly any limits in<br />
producing attractive confectionery. Combine exceptional<br />
shapes with different masses and establish products that<br />
stand out in the markets.<br />
MANUFACTURING PLANTS FOR<br />
· CHOCOLATE<br />
· GUM & JELLY<br />
· FONDANT & TOFFEE<br />
· HARD CANDY<br />
· VISCOUS MASSES<br />
www.w-u-d.com<br />
Ringstraße 1<br />
56579 Rengsdorf · Germany<br />
Tel. +49 2634 9676-200<br />
sales@w-u-d.com<br />
Key No. 98731<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong><br />
19
Ingredients<br />
exhibits low viscosity at low shear. [17]<br />
Thus during proving the viscosity of<br />
the dough is quite low, which leads to<br />
reduced foam stability. HPMC is quite<br />
similar in its behaviour to psyllium:<br />
HPMC exhibits low viscosities in cold<br />
low-shear processes and as such it<br />
stabilises much less during proving. [4,7]<br />
stable foam, whereas hot proving at<br />
30°C with accelerated fermentation<br />
resulted in a more aggressive foaming<br />
process that required shorter times but<br />
increased monitoring of foaming as it<br />
was easy to over-prove. The higher the<br />
temperature the more aggressive the<br />
foaming because of increased activity<br />
by the yeast, but this more aggressive<br />
foaming is also less stable. [12]<br />
The most reproducible results with an<br />
open crumb structure, evenly distributed<br />
gas cells and low deformation after<br />
baking were achieved at 21°C with<br />
60 min proving time. Based on these<br />
findings the proving conditions chosen<br />
were room temperature of 21°C for<br />
60 min for all hydrocolloid testing, as<br />
this required neither a refrigeration<br />
chamber nor very long times for the<br />
cold foaming.<br />
Baking (hot foaming) and final<br />
texture<br />
During baking, the proved foamed<br />
dough continues to rise as fermentation<br />
continues and is accelerated by<br />
increasing temperature and expanding<br />
gases in the foam. As the yeast is killed by<br />
temperature, the starch gelatinisation<br />
helps stabilise the colloidal foam into<br />
a foamed gel. Baking dehydration also<br />
increases viscosity of the hydrocolloids<br />
in the continuous phase, helping to<br />
further stabilise the foam. As the bread<br />
is taken out of the oven, the foamed<br />
gel cools down. If the structure is strong<br />
enough it will resist contraction as the<br />
hot expanded gas cells cool down and<br />
contract. If the structure is weak the<br />
bread can collapse in on itself, yielding<br />
a denser product. [15]<br />
After cooling down to room<br />
temperature the loaf height was<br />
measured to represent the stability and<br />
strength of the foamed gel. The effect<br />
of the hydrocolloid concentration on<br />
the loaf rise is shown in figure 4.<br />
The loaf rise of the sandwich bread with<br />
xanthan gum correlates well with the<br />
concentration used. A high rise can be<br />
achieved by choosing the corresponding<br />
xanthan gum concentration. The<br />
difference in loaf rise is also clearly<br />
visible when comparing the sandwich<br />
loaves themselves, as shown in figure 5.<br />
The other three hydrocolloids – psyllium<br />
husks, HPMC and guar gum – have a<br />
weaker effect on loaf rise than xanthan<br />
gum. This can be explained by analysing<br />
where in the two sequential foaming<br />
processes they fail. Psyllium husk upon<br />
hydration produces a weak gel that can<br />
help stabilise a foam during proving,<br />
but upon heating during baking this<br />
psyllium gel melts, leaving a rather low<br />
viscosity when compared to the other<br />
hydrocolloids studied. [16] The gel melts<br />
at quite low temperatures, before<br />
all the starches can gelatinise and set,<br />
and so the foam loses support during<br />
baking, yielding lower expansion of<br />
gas cells and a denser product. [5,16] With<br />
guar gum a different phenomenon<br />
occurs: foaming through fermentation<br />
is a low-shear process, and guar gum<br />
Even though HPMC does impart high<br />
viscosity in hot environments, this<br />
does not overcome the weak foam<br />
stabilisation during cold foaming.<br />
Xanthan gum is a shear-thinning<br />
hydrocolloid, which means that at low<br />
shear it exhibits high viscosity. [17,18] In<br />
hot environments, xanthan gum does<br />
lose some viscosity but the viscosity it<br />
maintains is still substantial. Xanthan<br />
gum helps to stabilise foaming during<br />
proving in the cold step and during<br />
baking in the hot step. Xanthan<br />
gum continues to stabilise the foam<br />
through its relatively high viscosity as<br />
the medium rapidly dehydrates, until<br />
starches gelatinise and set. This results<br />
in a not too hard, not too cohesive, not<br />
too springy dough with enough viscosity<br />
to facilitate the foaming process.<br />
Texture of baked bread<br />
As seen in figure 4 and figure 5, xanthan<br />
gum delivered a less dense, more<br />
aerated breadcrumb with a high rise.<br />
Psyllium husk was the only hydrocolloid<br />
used that yielded a weaker structure<br />
in baked bread with increasing use of<br />
it. This may be due to the bread’s very<br />
crumbly structure. Guar gum, HPMC<br />
and xanthan gum all increased hardness<br />
as the concentration was increased. The<br />
baked bread made with xanthan gum<br />
is substantially softer due to the fact<br />
the breadcrumb structure is more open<br />
and aerated. This is also related to the<br />
following attributes of cohesiveness<br />
and elasticity as shown in figure 7 and<br />
figure 8, respectively.<br />
As can be seen in figure 7, xanthan<br />
gum imparts a more cohesive texture in<br />
the more aerated soft structure, which<br />
results in a less crumbly product. HPMC<br />
has the lowest value for cohesiveness,<br />
which makes the bread more crumbly.<br />
For springiness, which is desired in<br />
some baked products, it can be seen<br />
20 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong>
Ingredients<br />
viscosity with rising temperature,<br />
whereas HPMC gels with increasing<br />
temperature. [17]<br />
Due to these contrasting properties,<br />
it was assumed that a combination of<br />
these two hydrocolloids would have<br />
a beneficial effect on loaf rise and<br />
the texture of the breadcrumb. Six<br />
different ratios of xanthan gum and<br />
HPMC blends were tested and the loaf<br />
rise and bread texture were analysed.<br />
that psyllium husk has the highest<br />
measurement, followed closely by<br />
xanthan gum and guar gum, and<br />
significantly lower springiness for HPMC.<br />
Overall, it can be seen that xanthan<br />
gum imparts a softer, more aerated<br />
baked texture with higher cohesiveness,<br />
meaning less crumbliness and high<br />
springiness. This is because xanthan<br />
gum is able to properly stabilise the<br />
foam in both cold and hot environments<br />
as well as to keep viscosity high enough<br />
to bind the breadcrumb.<br />
Testing of HPMC and xanthan<br />
gum blend in bread<br />
Up to this point, the hydrocolloids<br />
were only tested individually to<br />
understand how they affect dough<br />
foam stability and how they impart<br />
texture characteristics to baked bread.<br />
It is common to combine hydrocolloids<br />
to impart different textures, Flavors<br />
and appearance to gluten-free breads.<br />
[2,4,6,7,8,15,16]<br />
For xanthan gum and HPMC<br />
it is known that their viscosity is<br />
temperature dependent. Xanthan gum<br />
shows a reversible process of decreasing<br />
The loaf rise correlates with the xanthan<br />
gum concentration in the dough,<br />
whereas for HPMC there does not seem<br />
to be a positive correlation with the rise<br />
of the loaf. As such, it can be concluded<br />
that there is no benefit to using both<br />
hydrocolloids together. In terms of<br />
hardness the breadcrumb behaved<br />
similarly to the individual results shown<br />
previously: the more xanthan gum<br />
that was used in the blend the more<br />
expanded the loaf of bread and so the<br />
softer the texture became. In contrast,<br />
the more HPMC was used in the blend,<br />
the less expanded the bread was,<br />
resulting in a denser, harder texture.<br />
Key No. 99497<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong><br />
21
Ingredients<br />
Although no synergy was found, these<br />
results do confirm that loaf rise and<br />
crumb texture are mainly supported by<br />
the addition of xanthan gum.<br />
Testing of psyllium husk and<br />
xanthan gum blend in bread<br />
As with HPMC, different ratios of<br />
xanthan gum and psyllium husk blends<br />
were tested, in this case five.<br />
This series of tests also showed no<br />
synergetic effect from combining the<br />
hydrocolloids. Increasing the amount<br />
of xanthan gum increased the height<br />
of the loaf, which is a sign of a more<br />
stable foam able to retain more and<br />
bigger gas cells. In a direct comparison,<br />
the texture of the bread made with<br />
only psyllium husk was dense and<br />
crumbly. [15]<br />
Unlike the HPMC, the psyllium husk<br />
does improve the taste, by adding<br />
bread-like and cereal flavors. [5,15]<br />
Testing xanthan gum in other glutenfree<br />
bases<br />
Ancient-grain gluten-free bread<br />
In this section, the study explored<br />
a different gluten-free base that<br />
contained a larger amount of fibers and<br />
protein but had a lower starch content<br />
(table 7 in appendix) to see whether<br />
xanthan gum was able to stabilise the<br />
foam in this formulation as it had in the<br />
sandwich bread. A hydrocolloid-free<br />
formulation was tested and compared<br />
with the same formulation to which<br />
1.0 wt% of xanthan gum had been<br />
added.<br />
gum, again during both cold and hot<br />
foaming, guaranteed homogeneous<br />
suspension. The hydrocolloid-free<br />
ancient-grain bread had a rise height<br />
of 8.0 cm, while the bread containing<br />
xanthan gum reached a height of<br />
9.5 cm, showing the benefit of adding<br />
xanthan gum.<br />
Gluten-free baguette<br />
It has been shown that xanthan gum<br />
is able to stabilise gluten-free foams<br />
to have an open breadcrumb. About<br />
1 wt% of xanthan gum is able to deliver<br />
an aerated texture similar to traditional<br />
gluten-containing sandwich bread.<br />
Increasing the amount of xanthan gum<br />
As can be seen in figure 9 (left), an<br />
ancient-grains loaf containing no<br />
hydrocolloid caves inward due to lack<br />
of structure. The image on the right<br />
shows how xanthan gum was able to<br />
stabilise the foam until the starches<br />
gelatinise and set, resulting in an<br />
aerated breadcrumb. This higher fiber<br />
content formulation was less prone<br />
to foam because of the lower starch<br />
content, giving a somewhat denser<br />
baked product. [5,12,19] However, this<br />
type of bread also contains inclusions<br />
(suspended particles) of legumes and<br />
grains such as quinoa, sprouted lentils<br />
and millet. This demonstrates that<br />
the viscosity produced by xanthan<br />
22 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong>
Ingredients<br />
increases the number of gas cells as well<br />
as the size of gas cells. For this reason a<br />
xanthan gum concentration of 2.5 wt%<br />
was used to develop a formulation (table<br />
8 in appendix) to mimic the open crumb<br />
of an artisan bread such as a baguette.<br />
The crumb structure with large air cells<br />
is shown in figure 10. By increasing the<br />
amount of xanthan gum from 1 wt%<br />
in sandwich bread to 2.5 wt% in the<br />
baguette it was possible to achieve a<br />
structure similar to the open crumb of a<br />
traditional artisan bread. Xanthan gum<br />
also increased hardness and cohesion of<br />
the baked goods, which are typical for<br />
these types of breads.<br />
These experiments demonstrate the<br />
stabilizing potential of xanthan gum<br />
for cold and hot bakery foams across<br />
different types of baked goods.<br />
Conclusions and future work<br />
This study compared the effects of<br />
individual hydrocolloid stabilisers on<br />
gluten-free sandwich bread foams<br />
and baked bread textures. Xanthan<br />
gum, HPMC, guar gum and psyllium<br />
husk were tested individually at<br />
varying use levels. Because xanthan<br />
gum is a shear-thinning hydrocolloid,<br />
it showed greater stability effects in<br />
both low-shear sequential cold and<br />
hot processes, [3] yielding a higher loaf<br />
rise and a softer, more cohesive yet<br />
elastic baked gluten-free sandwich<br />
bread texture. The optimum amount<br />
of xanthan gum use for gluten-free<br />
sandwich bread is between 1.0 and<br />
1.2 wt%.<br />
It was also shown that blending xanthan<br />
gum with either HPMC or psyllium<br />
at levels of use between 0.6−2.4 wt%<br />
does not give rise to synergy effects,<br />
and it was the xanthan gum that<br />
produced the primary foam stabilizing<br />
effect of the blend. Finally, increasing<br />
the xanthan gum level of use to 2.5<br />
wt% stabilised bigger air cells in the<br />
foam, simulating a gluten-free artisan<br />
baguette, and 1 wt% stabilised a<br />
more complex gluten-free formulation<br />
made up of ancient grains. The study<br />
demonstrated that xanthan gum is the<br />
best-performing hydrocolloid of those<br />
tested, as it better stabilises the foam<br />
through different thermal processes<br />
and formulations,<br />
imparting high<br />
viscosity in low shear<br />
(foaming). It is hoped<br />
that these insights will<br />
help product designers<br />
towards a more focused<br />
approach when developing<br />
gluten-free bakery products.<br />
This case study is not intended<br />
to be an exhaustive<br />
review of all potential<br />
hydrocolloids or blends<br />
of hydrocolloids to<br />
be used in glutenfree<br />
bakery, nor a full<br />
exploration of all glutenfree<br />
formulations. Further<br />
studies on different glutenfree<br />
applications such as cookies,<br />
pastry, pasta and other savoury<br />
<strong>food</strong> groups are needed to expand<br />
the understanding of hydrocolloids as<br />
stabilisers in more delicate foams and<br />
texture-specific bakery products. fmt<br />
The Authors<br />
Benjamin Stomps – Product Manager Biogums,<br />
Jungbunzlauer Ladenburg GmbH<br />
benjamin.stomps@jungbunzlauer.com<br />
Jorge Cortines – Project Manager Application<br />
<strong>Technology</strong>, Jungbunzlauer Inc.<br />
jorge.cortines@jungbunzlauer.com<br />
1) N. S. Deora, A. Deswal, H. N. Mishra, Food Engineering<br />
Reviews, 6, 89−104, 2014<br />
2) C. R. Encina-Zelada, V. Cadavez, F. Monteiro, J. Teixeira, U.<br />
Gonzlaez-Barron, “Combined effect of xanthan gum and<br />
water content on physicochemical and textural properties of<br />
gluten-free batter and bread”, Food Research International,<br />
111, 544−555, 2018<br />
3) L. Roman, M. Gomez, M. Martinez, “Mesoscale<br />
structuring of gluten-free bread with starch”, Food Science,<br />
38, 189−195, <strong>2021</strong><br />
4) J. Li, Y. Zhu, M. P. Yadav, J. Li, “Effect of various<br />
hydrocolloids on the physical and fermentation properties<br />
of dough”, Food Chemistry, 271, 165−173, 2019<br />
5) C. Cappa, M. Lucisano, M. Mariotti, “Influence of<br />
Psyllium, sugar beet fiber and water on gluten-free dough<br />
properties and bread quality”, Carbohydrate Polymers, 98,<br />
1657−1666, 2013<br />
6) I. Demirkesen, B. Mert, G. Summu, S. Sahin, “Rheological<br />
properties of gluten-free bread formulations”, Journal of<br />
Food Engineering, 96, 295−303, 2010<br />
7) R. Crockett, P. Ie, Y. Vodovotz, “How Do Xanthan<br />
and Hydroxypropyl Methylcellulose Individually Affect<br />
the Physicochemical Properties in a Model Gluten-Free<br />
Dough?”, Journal of Food Science, 76, 27−282, 2011<br />
8) C. M. Rosell, J. A. Rojas, C. Benedito de Barber, “Influence<br />
of hydrocolloids on dough rheology and bread quality”,<br />
Food Hydrocolloids, 15, 75−81, 2001<br />
9) J. A. Delcour, S. Vanhamel, R. C. Hoseney, “Physicochemical<br />
and functional properties of rye nonstarch polysaccharides.<br />
II. Impact of a fraction containing water-soluble pentosans<br />
and proteins on gluten-starch loaf volumes”, Cereal<br />
Chemistry, 68, 72−76, 1991<br />
10) T. van Vliet, A. M. Janssen, A. H. Bloksma, P. Walstra,<br />
“Strain hardening of dough as a requirement for gas<br />
retention”, Journal of Texture Studies, 23, 439-460, 1992<br />
11) M. G. Farbo, C. Fadda, S. Marceddu, P. Conte, A. del Caro,<br />
A. Piga, “Improving the quality of dough obtained with old<br />
durum wheat using hydrocolloids”, Food Hydrocolloids,<br />
101, 1−8, 2020<br />
12) E. Buehler, “Bread Science, the chemistry and craft of<br />
bread making”, 2017<br />
13) A. W. Sahin, J. Weirtz, E. K. Arendt, “Evaluation of a new<br />
method to determine the water addition level in gluten-free<br />
bread systems”, Journal of Cereal Science, 93, 1−8, 2020<br />
14) M. M. Kool, H. A. Schols, R. J. B. M. Delahaije, G. Sworn, P.<br />
A. Wierenga, H. Gruppen, “The influence of the primary and<br />
secondary xanthan structure on the enzymatic hydrolysis<br />
of the xanthan backbone”, Carbohydrate Polymers, 97,<br />
963−975, 2013<br />
15) M. Marriotti, M. Lucisano, M. A. Pagani, P. K. W. Ng, “The<br />
role of corn starch, amaranth flour, pea isolate, and psyllium<br />
flour on the rheological properties and the ultrastructure of<br />
gluten-free doughs”, Food Research International, 42, 2009<br />
16) A. Farahnaky, H. Askari, M. Majzoobi, Gh. Mesbahi, “The<br />
impact of concentration, temperature and pH on dynamic<br />
rheology of psyllium gels”, Journal of Food Engineering,<br />
100, 29−31, 2010<br />
17) G. O. Phillips, P. A. Williams, “Handbook of hydrocolloids”,<br />
Second edition, 186−202, 228−250, 2009<br />
18) N. Russ, B. Zielbauer, M. Ghebremedhim, T. A. Vilgris,<br />
“Pre-gelatinized tapioca starch and its mixtures with xanthan<br />
gum and i-carrageenan”, Food Hydrocolloids, 56, 180−188,<br />
2016<br />
19) B. Minarro, E. Albanell, N. Aguilar, B. Guamis, M. Capellas,<br />
“Effect of legume flours on baking characteristics of glutenfree<br />
bread”, Journal of Cereal Science, 56, 476−481, 2012<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong><br />
23
Processing<br />
Oat Milk, a Plant-Based Alternative<br />
Struggling for resources, their exploitation and sustainment, <strong>food</strong> producers and processors have dedicated<br />
themselves to the question of how to offer plant-based alternatives that deliver the good of the milk. Soy,<br />
coconut and almond-based products have been on the market for some time, but mainly the use of oats has<br />
established a “mass-compatible product”. But how to use and transform it into an appealing product with the<br />
help of smart measurement technology? The special properties of the raw products in oat milk production<br />
require sensors that are flexible, robust and resistant to adhesion. But what to consider in each step of oat<br />
milk production?<br />
The first step is separating the husks. This<br />
is done quite conventionally by peeling,<br />
sometimes the oats are immediately<br />
milled into flour or processed to<br />
flakes in the same step. If not directly<br />
processed further, the peeled oat<br />
grains must undergo a drying process<br />
to prevent any growth of the seedling<br />
inside. So far, treatment and processing<br />
is similar to standard processes in bakery<br />
or brewery. Here, pressure sensors as<br />
PP20H and temperature sensors as<br />
PT20H are deployed. CleverLevel is the<br />
optimum solution to protect machinery<br />
against jamming or blocking. Available<br />
in either compact or field housing, the<br />
sensor will detect dry products, flour<br />
and spillage goods.<br />
Sensor requirements increase while the<br />
process continues. After milling, the<br />
oat flour is dissolved in water and the<br />
actual production work begins. The<br />
mix of liquid, solid particles and the<br />
ingredients of table 1 is difficult to<br />
detect because adhesion quickly builds<br />
up and consistency varies. The point<br />
level sensor CleverLevel operating<br />
on the frequency sweep technology<br />
is the ideal product by ensuring safe<br />
switching operations. This technology<br />
allows for monitoring every container<br />
upon overfill and empty level. The<br />
Ingredients oats g/100g<br />
sensors further protect pumps and<br />
tubes against damage by running dry.<br />
Magnetic inductive flow sensors control<br />
enzyme dosage for carbohydrate<br />
breakdown. Here, precise CombiFlow<br />
PF75H flow sensor is the product<br />
to choose. The oat pulp is then<br />
temporarily stored in tanks to allow<br />
enzymes becoming active. Both when<br />
dissolve the grains in water and in<br />
tank fermentation, efficient enzyme<br />
work requires optimal temperatures.<br />
To reduce viscosity and to obtain the<br />
desired sweetness and mouthfeel,<br />
starch is being split up into glucose and<br />
isomaltose.<br />
Consistent hygienic design is<br />
indispensable when it comes to tank<br />
cleaning. Front-flush temperature<br />
sensor TER8 is here the optimal choice.<br />
CleverLevel level switch featuring a<br />
very small contact surface also provides<br />
optimal capabilities for quick and<br />
efficient cleaning. Particularly when<br />
installed at the tank together with a<br />
Baumer Hygienic Connection (BHC).<br />
Integrated pressure sensors with flush<br />
membrane, either PFMH or PBMH, not<br />
only deliver high-precision signals but<br />
thanks to the BHC adapter are very easy<br />
to clean.<br />
Once the enzymes have done their<br />
work, the situation becomes different.<br />
In the heat exchanger, prior to filtration,<br />
temperature control for appropriate<br />
energy intake requires quick measuring<br />
operations. Temperature sensor PT20H<br />
plays to its strength by featuring a T90<br />
time of less than 1.1 seconds.<br />
Enzyme activity is ended and the<br />
oat pulp is heated up to about 60°C<br />
for upcoming separation. As in<br />
conventional dairy industry, also here<br />
PT20H or TE2 temperature sensors are<br />
deployed for pasteurization temperate<br />
control at the heat exchanger, while<br />
pressure sensors PP020H measure<br />
differential pressure and flow sensor<br />
CombiFlowPF75H monitors flow<br />
rate and heat holding time. In both<br />
processes, hygienic sensor design plays<br />
a vital role.<br />
Using a decanter any solid parts,<br />
mainly husks, are separated. This<br />
process step calls for the CleverLevel<br />
sensor being particularly insensitive<br />
against adherence. Temperature and<br />
inlet pressure are crucial for proper<br />
decanter operation. For this reason,<br />
sensors with large DFON display like<br />
PFMH and TRFH from the CombiSeries<br />
are ideal products. Besides showing<br />
the measured values, the display will<br />
change color as soon the values are<br />
outside the limits.<br />
The product is finished in the<br />
mixing tank adding liquid and solid<br />
ingredients. These are oils, lecithins,<br />
flavor carriers/fruit, vitamins, minerals<br />
and salt. Temperature and pressure<br />
are key here as well. The measuring<br />
operations are performed by TE2<br />
temperature sensor and PFMH<br />
pressure with utmost precision.<br />
Particularly product variants with<br />
different fruit additions require a high<br />
24 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong>
Processing<br />
Baumer Hygienic Connection (BHC): hygienic process adapter for optimal cleaning processes<br />
level of flexibility in sensory analysis.<br />
Mixing tank full and empty signals are<br />
safe with the CleverLevel point level<br />
sensor. Potentiometric level sensor<br />
LSP is deployed for level measurement<br />
in tanks without mixers. The sensor<br />
measurements are not only extremely<br />
fast and precise which is particularly<br />
helpful in small dosing containers, but<br />
on top the sensor is very insensitive to<br />
buildup of deposits.<br />
A homogenizing pump in the mixing<br />
tank is mixing up the ingredients. A<br />
high-pressure homogenizer is used<br />
to permanently bond them together<br />
and to ensure stable homogenization.<br />
In doing so, all individual product<br />
ingredients are brought into the<br />
same size. Like in a milk homogenizer,<br />
feeding temperature and pressure<br />
are being monitored. For mechanical<br />
pressure monitoring at homogenizing<br />
valves Baumer offers products of its<br />
Bourdon brand.<br />
with UHT treatment and standard<br />
pasteurization at 72°C are feasible.<br />
The Baumer portfolio offers the right<br />
process sensor delivering all the signals<br />
required for heat exchanger control. In<br />
plate heat exchangers, further to fast<br />
temperature measurement with PT20H,<br />
particularly the magnetic inductive flow<br />
meter CombiFlow PF75H comes into<br />
play to define holding times, and also<br />
high-precision pressure sensors PBMH<br />
or PFMH detecting the differential<br />
pressure to identify any cleaning<br />
requirements. Residual starch in the<br />
product tends to gelatinize, reason<br />
why now it turns out how effective<br />
previous enzymatic pre-dissolution<br />
was. Sometimes it is necessary to add<br />
another enzyme mixture in a second<br />
step. Fully converted to glucose, only<br />
“usual” burning along with fat and<br />
protein components will remain, which<br />
over time will impair heat transfer and<br />
call for cleaning.<br />
Baumer CombiSeries: safe and convenient process monitoring with touch display<br />
Now it’s all about the future of the<br />
nearly finished product. Permanent<br />
cooling required, or extended shelf life<br />
at room temperature? This question<br />
is answered by the related heating<br />
process. Both cold sterile filling<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong><br />
25
Processing<br />
Smart sensor solutions for fully automated CIP systems<br />
The product now is ready to be filled<br />
in sterile tanks. It goes without saying<br />
that from now on hygiene and a clean<br />
environment are crucial. This requires<br />
efficient cleaning cycles at both<br />
ends. Now, absolutely tight sensors<br />
in hygienic design with stainless steel<br />
housings and IP 69 protection or even<br />
protTect+ will pay off.<br />
Manufacturers of oat milk products<br />
have an interest in saving water and<br />
energy, because they want to live<br />
their claim of sustainable alternatives.<br />
Fully automated CIP system are always<br />
the first option. Whereas they allow<br />
for a flexible number of tanks, they<br />
require reliable parameter monitoring<br />
according to Sinner’s circle. PF20H<br />
calorimetric flow sensor measuring<br />
flow velocity together with CombiLyz<br />
AFI inductive conductivity sensor suffice<br />
for easy solutions. They ensure safe<br />
cleaning cycles at fast changing phases.<br />
Faster temperature measurements<br />
of PT20H and more accurate flow<br />
measurement with PF75H magnetic<br />
inductive flow meter improve such<br />
installations and further reduce water<br />
and energy consumption while saving<br />
time in parallel.<br />
Sustainable manufacture of high-quality<br />
products at high safety level always<br />
implicates a successfully implemented<br />
hygienic plant design. The Baumer<br />
Hygienic Connection (BHC) with<br />
hygienic process adapters allows for<br />
top-level integration by front-flush<br />
sensor installation. The exchangeable<br />
O-ring seal directly within the process<br />
and protected by its fix center position,<br />
together with the clamp connection for<br />
steady pressure form the perfect process<br />
connection. Easy to weld in the tank,<br />
this process connection allows for fast<br />
cleaning free from any residues. Installed<br />
in pipelines, the process connection is<br />
capable of fast changing phases and<br />
helps minimize product loss, the use of<br />
detergents as well as water consumption.<br />
Many of the components used in oat<br />
milk production are also used in other<br />
F&B processes. Oat milk is reputed to be<br />
a highly nutritious product, reason why<br />
it calls for stringent hygiene concepts<br />
as protection against microbiological<br />
impairments. The different phases of<br />
solid, pulpy and liquid texture require<br />
flexible measurement technology,<br />
particularly in filling and limit level<br />
monitoring. These processes operate<br />
on very precise parameters and<br />
depend on tight control. So, it is not<br />
a coincidence that Baumer has been<br />
a reliable partner ever since the<br />
beginning of successful production<br />
and international marketing of oat<br />
milk products thanks to smart solutions<br />
for safe production - even when being<br />
that demanding.<br />
fmt<br />
26 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong>
Processing<br />
Injecting Value Into the Sea<strong>food</strong> Sector<br />
Injecting brine into meat products such<br />
as cured bacon is crucial for consistency<br />
of distribution, quality and yields for<br />
<strong>food</strong> manufacturers. Now the sea<strong>food</strong><br />
industry can also take advantage of this<br />
precise technique for locking in flavor<br />
and ensuring a longer shelf life for<br />
sea<strong>food</strong> products.<br />
Leading technology provider GEA Food<br />
Solutions has launched automated<br />
injection systems suitable for the<br />
hygienic handling of a variety of<br />
fish, including cod fillets, salmon and<br />
mackerel. Configuration of the needle<br />
pattern can be adapted according<br />
to species, whether injecting brine,<br />
marinating or flavoring products.<br />
There are multiple reasons for<br />
injecting fish with brine, most<br />
important is the need to ensure<br />
product safety especially for ready-toeat<br />
products. Brines include salts and<br />
additives that help to inhibit bacterial<br />
growth, such as listeria, and to extend<br />
the product’s shelf life and flavor to<br />
make sure that it arrives with the<br />
consumer in perfect condition. If fish<br />
is dried & smoked, it will lose weight<br />
in the process. Adding brine before<br />
smoking ensures that the product<br />
remains succulent, with less protein<br />
loss, while it absorbs the characteristic<br />
smoked flavors.<br />
GEA’s 2mm injection concepts such<br />
as the MultiJector introduce brine<br />
in a high-density injection pattern,<br />
combined with the right injection<br />
pressure, avoiding injection points<br />
becoming saturated which can cause<br />
the brine to leak out. A higher density<br />
of needles allows less brine per needle<br />
to be injected at a lower pressure.<br />
It also means reduced downtime<br />
spent cleaning the equipment and<br />
surrounding environment.<br />
Senior product sales manager for GEA,<br />
Bjarne Lyngø, explains that a tight<br />
needle pattern, in combination with<br />
immediate post-injection handling<br />
such as shaking or vibration, helps close<br />
needle marks while the brine is more<br />
easily absorbed by the fish, improving<br />
the flavor.<br />
He says: “On a MultiJector for example<br />
there are 792 very fine hypodermic<br />
needles 2mm in diameter. With lower<br />
pump pressure the marks are not<br />
visible, and you have no separation<br />
in the meat. After injection we use<br />
high frequency shaking technology for<br />
better penetration of the ingredients<br />
and flavors being added to the fish.<br />
The protein and brine ingredients are<br />
activated which means there is less drip<br />
and less deterioration of the product.”<br />
For good vibrating the GEA MultiShaker<br />
is the market leader. Shaking the fish<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong><br />
27
Processing<br />
with high-frequency vibrations achieves<br />
even better distribution of brine. To<br />
complete the line there is the cool GEA<br />
SuperChill. This accurate temperaturecontrolled<br />
brine chiller reduces both<br />
injection pick-up variation and postinjection<br />
purge enabling manufacturers<br />
to provide a better, more consistent<br />
product.<br />
GEA injection, shaking and chilling<br />
technology is designed to work<br />
together with safety and accuracy<br />
built in through decades of experience<br />
and engineering excellence. As a<br />
result, product quality and consistency<br />
are significantly increased, and higher<br />
efficiency can be achieved.<br />
Without a doubt the sea<strong>food</strong> industry<br />
benefits from GEA’s unique brine<br />
injection technology. This is driven by<br />
an understanding of the process and the<br />
quality of the equipment deployed to<br />
carry out the tasks involved. This ensures<br />
that the benefits extend from the<br />
processor to the reseller and ultimately<br />
to the all-important end consumer. fmt<br />
28 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong>
Processing<br />
SIMULATE WHOLE MUSCLE MEATS<br />
IN LOOK, TASTE AND NUTRITION.<br />
For meat analog and extender production,<br />
rely on the pioneer of the process for textured<br />
vegetable proteins by extrusion. Wenger began<br />
the worldwide initiative over 50 years ago, and<br />
continues to lead with ever expanding options<br />
today.<br />
High moisture meat analogs (HMMAs) produced on<br />
Wenger twin screw extruders mimic whole muscle<br />
meat, with similar characteristics for moisture,<br />
protein and fat contents, as well as a densely<br />
layered, somewhat fibrous structure.<br />
After extrusion, HMMAs may be cut, sliced or<br />
shredded – and then further processed or frozen.<br />
In addition to soy proteins or wheat gluten<br />
ingredients, alternative protein sources can be used<br />
for texture, mouthfeel and appearance objectives.<br />
Discover the latest in cutting edge extrusion<br />
processing and product development assistance.<br />
Email info@wenger.com now.<br />
PHONE: 785.284.2133 | EMAIL: INFO@WENGER.COM | WENGER.COM<br />
USA | BELGIUM | TAIWAN | BRASIL | CHINA<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong><br />
Key No. 99337<br />
29
Processing<br />
Pre-Cooling Lettuces Reliably, thanks to<br />
Cutting-Edge Vacuum <strong>Technology</strong><br />
Vacuum cooling for vegetables and<br />
leafy greens directly after harvesting<br />
is a common approach to quickly and<br />
reliably cool these <strong>food</strong>stuffs, and<br />
thus guarantee high-quality products<br />
over an extended storage period. To<br />
achieve proper cooling, the company<br />
Heekeren GbR has first started using<br />
the modern COBRA PLUS screw vacuum<br />
pump from Busch Vacuum Solutions to<br />
pre-cool iceberg lettuce. The benefits<br />
of this technology are manifold: The<br />
vacuum pump is frequency-controlled,<br />
enabling its output to be adjusted to<br />
actual demand, as well as reducing<br />
cooling times and energy consumption.<br />
Thanks to its oil-free operation, any<br />
water vapor suctioned into the vacuum<br />
pump cannot mix with the oil – which<br />
has an exceptionally positive effect on<br />
the required maintenance effort.<br />
Jörg Heekeren developed his business<br />
to specialize in the cultivation of<br />
iceberg lettuce. In the space of one<br />
season, the company produces over<br />
10 million heads of iceberg lettuce. It<br />
also cultivates other varieties of lettuce,<br />
including romaine. The majority of<br />
the lettuces are sold wholesale within<br />
Germany and eventually make their<br />
way to shoppers via discount stores and<br />
supermarket chains.<br />
To guarantee the longest possible shelf<br />
life without any losses in quality, Jörg<br />
Heekeren has been relying on vacuum<br />
cooling for eight years already. As soon<br />
as they are harvested, the lettuces are<br />
put in crates, which are then placed on<br />
pallets and transported to the vacuum<br />
chamber (Figure 1). The vacuum<br />
chamber is designed to hold eleven<br />
europallets stacked with lettuce crates,<br />
reaching a total height of almost<br />
three meters. Once loading via a roller<br />
conveyor is complete, the chamber<br />
is closed and vacuum is applied. This<br />
means that the air is suctioned out of<br />
the chamber. Due to the vacuum, any<br />
Figure 1: The vacuum chamber has space for eleven pallets, which can be loaded up to almost three<br />
meters in height.<br />
Figure 2: Principle of pre-cooling with vacuum: 1. vacuum chamber, 2. cold trap (capacitor), 3.<br />
vacuum pump<br />
moisture in and on the lettuce starts<br />
to evaporate and is extracted from the<br />
chamber as water vapor. Because the<br />
water’s aggregate state changes from<br />
liquid to gas, heat is removed from it,<br />
thus cooling the lettuce. Depending on<br />
the external temperature and quantity,<br />
this process lasts between 20 and 35<br />
minutes. The benefit of this method<br />
is that, apart from quickly cooling the<br />
lettuces to 3° Celsius, it cools them from<br />
the inside out, which speeds up the<br />
process once again. What’s more, less<br />
moisture is lost than in conventional<br />
air cooling. After the required cooling<br />
temperature is reached, the vacuum<br />
chamber is ventilated, the lettuce is<br />
removed and then transported to a<br />
refrigerated warehouse for interim<br />
storage. The challenge for the vacuum<br />
technology here is that water vapor<br />
is also suctioned out of the vacuum<br />
chamber along with the air. For this<br />
reason, the mixture of air and water<br />
vapor is fed through a cold trap<br />
upstream from the vacuum pump. Here<br />
the air is cooled, condensing out the<br />
water vapor (Figure 2). The aim of this<br />
process is to ensure that no water vapor<br />
makes its way into the downstream<br />
vacuum pump. Given the size of the<br />
vacuum chamber at Heekeren, three<br />
parallel oil-lubricated rotary vane<br />
vacuum pumps were connected. With<br />
this setup, any water vapor that was not<br />
fully condensed out via the cold traps<br />
30 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong>
Processing<br />
led to problems, as some of the water<br />
would mix together with the operating<br />
fluid oil in the vacuum pumps. As a<br />
result, more maintenance effort was<br />
needed due to oil and filter changes.<br />
In view of these circumstances, Jörg<br />
Heekeren was looking for a way to<br />
improve his system. Working together<br />
with the supplier of the vacuum<br />
cooling system and Busch Vacuum<br />
Solutions, he found a solution. At the<br />
start of the harvesting season in April,<br />
a COBRA PLUS screw vacuum pump<br />
was installed so that it could be tested<br />
throughout the entire lettuce season.<br />
Because this type of vacuum pump<br />
does not require any oil lubrication in<br />
the compression chamber, there were<br />
no problems with water vapor. The<br />
COBRA PLUS ran for the entire season<br />
until the end of October without any<br />
disruptions. No maintenance work<br />
was needed. As such, there were no<br />
costs incurred by maintenance work or<br />
wearing parts. Since the COBRA PLUS<br />
is frequency-controlled, it adapts its<br />
pumping speed to actual demand. This<br />
means that, at the beginning of the<br />
vacuum chamber’s evacuation phase,<br />
when as much air as possible needs to<br />
be quickly extracted, the motor runs<br />
at a high rotational speed. Once the<br />
pressure in the chamber drops, the<br />
vacuum pump automatically reduces<br />
its speed. This has the benefit that<br />
less energy is consumed than with<br />
an unregulated motor, which runs<br />
at full speed more or less the entire<br />
time. At 50 Hertz with a nominal<br />
Figure 3: COBRA PLUS screw vacuum pump<br />
motor rating of 18.5 kilowatts, the<br />
COBRA PLUS needs less power than the<br />
rotary vane vacuum pump, which was<br />
driven by an unregulated 22-kilowatt<br />
motor. Control for the COBRA PLUS<br />
is connected to the overall system<br />
control. Once the operator has pressed<br />
the start button, the entire cooling<br />
process is completely automatic.<br />
Thanks to the demand-driven control,<br />
it was also possible to reduce cooling<br />
times. This means that the capacity of the<br />
vacuum cooling system was increased.<br />
For Jörg Heekeren, the COBRA PLUS is<br />
the ideal vacuum pump for guaranteeing<br />
a long shelf and storage life for his<br />
lettuces, without any losses in quality. fmt<br />
Key No. 100865<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong><br />
zeppelin-systems.com<br />
WHEN WE<br />
ACHIEVE HIGHER<br />
QUALITY WITH<br />
MORE MOISTURE.<br />
DymoMix ® : Gentle raw material<br />
hydration<br />
for perfect products.<br />
With the DymoMix ® from Zeppelin Systems,<br />
hydration takes place by centrifugal force. The<br />
dry ingredients are uniformly moistened by a<br />
fine spray mist. This produces a homogeneous<br />
dough in a matter of seconds, which can be<br />
used immediately or further processed. That<br />
is efficiency.<br />
WE KNOW HOW.<br />
31
Processing<br />
Cold Brew Process with DEVEX Machines<br />
Machine requirements for a special coffee preparation<br />
The coffee market is one of the strongest<br />
in the <strong>food</strong> industry in terms of turnover.<br />
With an annual per capita consumption<br />
of around 160 litres, coffee is the second<br />
most popular non-alcoholic drink in<br />
Germany. Nevertheless, the coffee<br />
industry is continuously expanding its<br />
repertoire. Thus, the so-called cold brew<br />
method has been used in this market for<br />
several years - with growing success. The<br />
North Rhine-Westphalian manufacturer<br />
of extraction plants, the company<br />
DEVEX Verfahrenstechnik, knows what<br />
the advantages are and what has to be<br />
taken into account.<br />
Century-old process now a trend<br />
Cold brew coffee has been a refreshing<br />
alternative to hot brewed coffee for<br />
several hundred years, especially in<br />
tropical countries. Only a few years<br />
ago, Western countries, with the United<br />
States being the first, adopted this<br />
process and developed the “cold brew”<br />
trend as a “new” way of preparing<br />
coffee, which is considerably different<br />
from the familiar iced coffee. While iced<br />
coffee is made from hot coffee that has<br />
cooled down, no heat is used for the<br />
production of cold brew coffee. The<br />
water flows through the ground coffee<br />
beans usually at room temperature, thus<br />
extracting the desired flavors, essential<br />
©DEVEX Verfahrenstechnik<br />
oils and antioxidants. The ingredients<br />
of cold-extracted coffee provide<br />
an entirely different flavor profile,<br />
described as fruity, sweet and light. The<br />
energy savings in the extraction process<br />
constitute another advantage of the<br />
cold brew method.<br />
Such an explosion of flavor and the<br />
increased caffeine content require a<br />
highly developed process and top quality<br />
extraction plants. A plant manufacturer<br />
of extraction plants with more than 20<br />
years of experience, DEVEX has been one<br />
of the first companies in the European<br />
market to offer the machines required<br />
for the production of beverages using<br />
the cold brew process. The production<br />
of a high-quality and reproducible<br />
extract from a good raw material or<br />
the production of high quantities with<br />
a small number of operators are just a<br />
few requirements that can be met with<br />
DEVEX extraction plants.<br />
The plants of the German specialist offer<br />
several advantages at the same time:<br />
Compact plants that are easy to operate<br />
thanks to a simple and logical system<br />
control. DEVEX produces extensive<br />
machine lines and complete plants on<br />
an industrial scale for the production<br />
of high throughputs. For manufacturers<br />
who plan and produce on an industrial<br />
scale, plant sections or pilot plants are of<br />
course no problem either. Thus, DEVEX<br />
views itself as a plant manufacturer<br />
who assists the customer from the<br />
idea through project planning to<br />
commissioning. For DEVEX, the focus is<br />
always on the complete system.<br />
In addition to their high quality, DEVEX<br />
extraction plants for the cold brew<br />
sector also stand out due to their<br />
significantly shorter production time.<br />
While manual production of the extract<br />
takes anywhere from 12 to 24 hours,<br />
DEVEX plants only need around 2 to 3<br />
hours to produce the same quantity.<br />
Individual design.<br />
The companies of the KAHL group stand<br />
out due to the individual construction<br />
and the customized design of machines<br />
or process lines. This is also true of the<br />
machines for the production of cold<br />
brew coffee.<br />
Individual customer requirements<br />
can already be taken into account<br />
through the roasting and grinding<br />
process performed on NEUHAUS<br />
NEOTEC machines. It is also possible to<br />
choose between batch or continuous<br />
operation. The future extraction<br />
ratio, the temperature range and<br />
the processing time can also be<br />
individually adjusted. Other criteria are<br />
concentration, separation of solids or<br />
sediments, the final formulation with<br />
sweeteners, flavors, gas, etc., and the<br />
cleaning method.<br />
fmt<br />
32 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong>
Processing<br />
We understand how you strive for constant<br />
product quality and optimized costs.<br />
CONSISTENT<br />
+ CONFIDENT<br />
You are poised to meet your safety and quality requirements<br />
while optimizing resources and securing process repeatability.<br />
Improve your processes with our comprehensive portfolio of measuring instruments:<br />
Deltapilot FMB50:<br />
Compact pressure sensor for<br />
hydrostatic level measurement is<br />
condensate-resistant and accurate.<br />
Promag H 100:<br />
Flow measurement specialist with<br />
an ultra-compact transmitter is<br />
designed for hygienic applications.<br />
Smartec CLD134 and CLD18:<br />
Toroidal conductivity systems<br />
optimize cleaning and reduce<br />
product loss.<br />
Do you want to learn more?<br />
www.endress.com/<strong>food</strong>-beverage<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong><br />
33<br />
Key No. 96342
Processing<br />
Finding New Slicing and Dicing Models<br />
and Identifying Equipment for your Line<br />
Mike Jacko, Vice President of<br />
Applications & New Product Innovation<br />
with Urschel in Chesterton, IN introduces<br />
the latest models:<br />
Urschel has released a number of new<br />
dynamic models. New to the Affinity ®<br />
line, the U.S.D.A., Dairy Division<br />
accepted Affinity Integra-D Cheese Dicer<br />
and the Affinity CD-L Dicer, focusing<br />
on dried fruits/bakery products and<br />
offering higher capacities compared<br />
to the CD-A and L-A dicers. Also new<br />
to the Affinity line, the large Affinity<br />
with a built-in precutter to effectively<br />
process beef logs. The precutter portion<br />
of machine is equipped with an affixed<br />
knife that works with the impeller to<br />
reduce the log as it enters a conical<br />
feeder. Reduced sections of the log<br />
then proceed to the other cutting<br />
stations to exit as dices or strips. The<br />
advanced design offers processors<br />
time-savings and reduces labor efforts<br />
by incorporating a precutter within<br />
the existing footprint of the Affinity<br />
Dicer. It eliminates the need for thirdparty<br />
precutting equipment to simplify<br />
production line complexity and cost.<br />
For frozen-tempered meats, bacon, or<br />
cheese, processors rely on the Affinity ®<br />
Dicer (AFF) or the smaller Affinity<br />
Integra ® Dicer (Integra) or Affinity ®<br />
Integra-D Dicer (Integra-D) in lower<br />
capacity applications. The Affinity<br />
series is known for handling high-fat<br />
or products that are normally difficult<br />
to process. Both the AFF and Integra-D<br />
offer U.S.D.A. accepted models.<br />
New to the DiversaCut ® line, the DiversaCut<br />
2110A ® with built-in discharge conveyor<br />
provides batch and optimal discharge of<br />
product, streamlining processors efforts<br />
to routinely discharge into totes and<br />
offers controlled and contained transfer<br />
points. The DiversaCut 2110A ® (DCA) Dicer<br />
for vegetables, fruits, and certain meats as<br />
the favorite/best-selling for dicing. The<br />
Sprint 2 ® Dicer (SPR2), Urschel’s lower<br />
capacity version of the DCA, offers cutting<br />
solutions for smaller processors. Precision<br />
in dicing is where the DiversaCut line<br />
excels. The exactness of each cutting<br />
station in relation the next, delivers<br />
accurate cuts within specified targeted<br />
parameters for less waste.<br />
The new TranSlicer ® 2520 Cutter is<br />
available in two models – standard<br />
or short length – this new slicer builds<br />
on the TranSlicer name and offers a<br />
newer design that greatly reduces<br />
cleaning and washdown times. The<br />
largest in the TranSlicer line, the 2520<br />
has revolutionized the fresh-cut salad<br />
industry. Interested customers may also<br />
explore the new HMI option to deliver<br />
Urschel has also expanded on the E<br />
TranSlicer® Cutter with an additional<br />
built-in conveyor-fed model, as well as<br />
a bias slicing version. The E TranSlicer ®<br />
Cutter (ETRS) is the answer when slicing<br />
elongated products such as carrots,<br />
celery, leek, or green beans for frozen<br />
vegetable processors. This belt-fed slicer<br />
may also reduce pepperoni (without<br />
peppercorns). Different cutting wheels<br />
allow for very thin to thicker slices and<br />
julienne cuts. Crinkle and flat knives are<br />
available.<br />
All machine models are designed to run<br />
efficiently to promote uninterrupted<br />
production. Each cutting application<br />
should be paired one of the Urschel<br />
machines suitable to meet or exceed line<br />
expectations. Processors benefit from<br />
less waste and increased usable, in-spec<br />
product. Machines offer time-saving<br />
and labor-saving benefits. Longrunning<br />
parts are simple to changeover.<br />
When determining the best Urschel cutter<br />
for the job, each cutting application is<br />
unique. Feeding method and effective<br />
delivery of the product into the cutting<br />
area should be considered. While one<br />
machine may be able to process meats,<br />
poultry, vegetables (including potatoes),<br />
fruits, and other products, the machine<br />
set-up and required feeding method<br />
need to be taken into consideration.<br />
Machines may overlap in types and size<br />
of cut available. Product characteristics<br />
and best delivery method to the cutting<br />
34 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong>
Processing<br />
area is a strong consideration when<br />
choosing the right Urschel machine for<br />
the job.<br />
There are many factors in the machine<br />
set-up depending on types of<br />
components available for the machine.<br />
Specific to cutting, some machines<br />
operate using a 3-dimensional cut<br />
incorporating different styles of spindles,<br />
feeding discs, and a slicing knife area.<br />
Depending on the targeted style of<br />
cut, not all of the 3 designated cutting<br />
stations may be equipped with knives.<br />
After determining the cutting station<br />
set-up, concentrating on the particular<br />
knives on each related station is another<br />
important step. Knife edges and types<br />
should be paired with specific products<br />
to deliver optimum results. Details<br />
matter in the set-up of the machine.<br />
Power and gearing options also need<br />
to be clearly defined. Some products<br />
require more power or higher gearing<br />
versus others.<br />
Although every cutting application<br />
is unique, there may be correlations<br />
between products that share<br />
characteristics, especially when<br />
creating a similar end-product. It comes<br />
down to taking into account such<br />
items as density, rigidity, size, shape,<br />
temperature, and a number of other<br />
factors when identifying the product<br />
entering the dicer or slicer. Depending<br />
on the product characteristics, products<br />
may require preconditioning or<br />
additional steps prior to feeding into<br />
the dicer.<br />
Like vegetables, broccoli and cauliflower<br />
for example, share similar traits, and<br />
a line making riced cut vegetables<br />
of these could be combined. Leafy<br />
vegetables with similarities may also be<br />
effectively reduced in a parallel manner.<br />
Characteristics and end-product targets<br />
are major factors. Similarly, slicing of<br />
various root vegetables to create chips.<br />
Reducing potatoes may be similar to the<br />
processing of certain root vegetables.<br />
There are very few machines and<br />
manufacturers out there that can<br />
truly cut <strong>food</strong>stuffs when fully frozen.<br />
Customers cut products in a fresh, cooked,<br />
or frozen-tempered state. Decreasing<br />
temperature tends to stiffen or create a<br />
frozen crust on a chicken breast, harden<br />
a strawberry or soft cheese, so that slicer/<br />
dicer with sharp knives can cut without<br />
damaging the knives or other parts.<br />
The products may then get fully frozen.<br />
Tempering requires the customer to<br />
have good systems for controlled<br />
freezing, warming-up slowly to specific<br />
temperatures maybe as accurate as +/-<br />
1° C on some products.<br />
fmt<br />
COMPACT, COMPATIBLE AND FUTURE-PROOF –<br />
THE NEW IE5+ DRIVE SYSTEM<br />
The next level of energy efficiency: IE5+<br />
Compact and hygienic design<br />
Compact design for installation space optimisation<br />
Ethernet communication for integration<br />
Plug-and-play solution for fast commissioning<br />
Key No. 99923<br />
GEAR UNIT + MOTOR + FREQUENCY INVERTER = DER ANTRIEB.<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong><br />
Getriebebau NORD GmbH & Co. KG | Fon +49 4532 289-0 | info@nord.com | www.nord.com<br />
35
Packaging<br />
New Cascade Singulator for Fruit and<br />
Veg Unveiled - “A Game-Changer to<br />
Revolutionize the Cherry Industry”<br />
All-new cluster separating machine for cherries, which eliminates product damage, was shown publicly for<br />
the first time at the international trade exhibition in Spain.<br />
TOMRA Fresh Food unveiled its<br />
revolutionary new Cascade Singulator<br />
for cherry singulation at Fruit Attraction,<br />
the international trade exhibition<br />
for the fruit and vegetable sector, in<br />
Madrid, Spain, last month. TOMRA<br />
Food’s presence at Fruit Attraction<br />
also spotlighted three optical sorting<br />
machines - the TOMRA 5S Advanced,<br />
TOMRA 5A, and Nimbus BSI - and the<br />
TOMRA Insight data platform.<br />
Value added cherry solution<br />
The traditional cluster-cutting of stems<br />
from grouped cherries exposes the fruit<br />
to a series of tines, blades, and blade<br />
guards, all hard contact points. This can<br />
cause pitting damage in a significant<br />
percentage of the fruit. This problem<br />
is especially troublesome with more<br />
delicate and lighter-skinned cherries,<br />
such as Rainiers, but affects all varieties.<br />
Consequently this may lower the value<br />
grade of the crop, thereby making<br />
it unable to meet certain market<br />
requirements because their shelf-life is<br />
shortened.<br />
Until now, this loss of potential product<br />
revenue has seemed unavoidable. But<br />
the launch of TOMRA Fresh Food’s allnew<br />
Cascade Singulator solves this ageold<br />
problem. Their New Zealand-based<br />
team has designed and developed a new<br />
machine for singulation from cherry<br />
clusters with a gentle carrying method<br />
and superior cluster separation.<br />
Benedetta Ricci Iamino, Global Category<br />
Director Cherries at TOMRA Fresh Food,<br />
said: “The development of the Cascade<br />
Singulator’s unique design started with<br />
extensive research into issues around<br />
pitting and bruising damage, caused<br />
by traditional methods, as well as to<br />
provide a technology that could be<br />
easier to operate while also reducing<br />
the on-going costs. By consulting<br />
with cherry industry experts around<br />
the world, we sought a solution that<br />
ensured gentle handling and respected<br />
the value of each individual cherry. This<br />
new technology not only will improve<br />
the quality of the separation while<br />
guaranteeing increased reliability and<br />
consistency in the fruit quality, but<br />
will also ensure reduced operational<br />
hours and maintenance costs; our<br />
customers will not need to hire highly<br />
skilled people to continuously adjust<br />
the singulator during the cherry season<br />
based on the different varieties, while<br />
also reducing the operational hours<br />
needed to replace blades and bearings<br />
during the maintenance procedures.<br />
Tomra Fresh Food made sure to take<br />
care of everything for its customers’<br />
peace of mind.”<br />
Superior separation solution for<br />
cherry processors<br />
For gentle product handling, the unique<br />
design of the Cascade Singulator’s<br />
separation system removes the need<br />
for rotating blades and protective<br />
guards. Traditional cluster cutters push<br />
cherries at speed to get clusters to the<br />
blades, significantly increasing the risk<br />
of pitting and bruising. The Cascade<br />
Singulator reduces the velocity of the<br />
cherries by using a non-motorized water<br />
system that decelerates the water flow<br />
between each bank of separation.<br />
For a higher separation quality, the<br />
Cascade Singulator aligns the cluster’s<br />
center to achieve a clean and even<br />
separation without the risk of tearing<br />
the cherries.<br />
The Cascade Singulator’s new method<br />
improves separation location nearer the<br />
knuckle where two cherries join.<br />
Validated with a leading cherry<br />
producer<br />
The first machine was sold to Polehn<br />
Farms, a leading cherry producer in<br />
Oregon, USA. This highly regarded<br />
family-owned business, which has<br />
been packing cherries since 1989,<br />
36<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong>
Packaging<br />
typically handles 2,000 tons of cherries<br />
annually. It has so far put some 634<br />
tons of cherries through the Cascade<br />
Singulator.<br />
Ken Polehn, co-owner of Polehn<br />
Farms with his wife Liz, said: “We<br />
hoped TOMRA Fresh Food’s new<br />
machine might reduce maintenance<br />
requirements on the line, make the<br />
working environment safer, and reduce<br />
the mechanical damage to fruit. The<br />
Cascade Singulator has certainly met<br />
all of those objectives. The reduction<br />
in mechanical damage to the fruit is<br />
significant, better than we could have<br />
expected. There are fewer clogs on the<br />
line, so that we’ve removed bottlenecks<br />
in our production process. This machine<br />
is quieter, gentler, and safer to work on<br />
than traditional cutters. And whereas<br />
the cleaning time on a cluster cutter<br />
is seven man-hours per day, with the<br />
Cascade Singulator, it’s just one-and-ahalf<br />
man-hours per day. This machine is<br />
a game-changer that will revolutionize<br />
the cherry industry.”<br />
Optical sorters and data analysis<br />
also under the spotlight<br />
TOMRA’s presence at Fruit Attraction<br />
also spotlight the TOMRA 5S Advanced,<br />
TOMRA 5A, and Nimbus BSI sorting<br />
machines, and the TOMRA Insight data<br />
platform.<br />
The TOMRA 5S Advanced is the world’s<br />
most advanced sorter for the fresh<br />
fruit industry, with high throughput,<br />
gentle product handling, and unrivaled<br />
6/21<br />
Vol. 35 • 31377<br />
ISSN 0932-2744<br />
Come and see for yourself:<br />
www.harnisch.com<br />
Cover: No Chance for<br />
Pathogens<br />
Creating Texture in<br />
Gluten-Free Bread<br />
Injecting Value into<br />
Sea<strong>food</strong><br />
Cluster Separating for<br />
Cherries<br />
Perfectly positioned.<br />
The international specialist magazines from Dr. Harnisch Publications<br />
You can now explore our newly designed website, with a<br />
clear focus on responsive design and easily usable applications.<br />
Alongside the free-to-use digital magazine editions, you will<br />
find bonus news coverage, events, subscription and<br />
general information on all our magazines. Take a look at<br />
www.harnisch.com for all relevant content.<br />
Our publications include:<br />
- <strong>Technology</strong> & <strong>Marketing</strong> -<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong> 37
Packaging<br />
reliability. Designed for hygienic operation, with toolless cleaning and<br />
sanitization, this machine’s connectivity features make it the digital<br />
heart of the packhouse, futureproofing the user’s business for the<br />
next 10-20 years.<br />
The TOMRA 5A is a premium bulk sorting and size grading machine,<br />
popular with potato processors and suitable for many other types of<br />
<strong>food</strong>. Heavy duty, high capacity, and high performance, this sorter<br />
removes more than 98% of foreign materials and detects product<br />
defects by assessing the color and shape of materials on the line.<br />
The Nimbus BSI is ideal for IQF vegetables and IQF fruit. Equipped<br />
with TOMRA’s unique Biometric Signature Identification<br />
technology, this machine detects and ejects unwanted objects<br />
according to their color, shape and biological characteristics.<br />
There is nothing else like this on the market. All these sorters can<br />
be connected to the TOMRA Insight cloud-based data platform,<br />
available as a subscription service. Accessing live data from sorting<br />
machines enables operators to make almost instant improvements<br />
to line efficiencies; accessing historical data makes it possible to<br />
quantify the standard of raw materials from suppliers and make<br />
better-informed business decisions.<br />
fmt<br />
38<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong>
Packaging<br />
Start-up Company Spearheads New Era<br />
in Sustainable Packaging<br />
Green-Tech start-up’s recyclable cellulose coated packaging serves higher ethical standards, reduces<br />
plastic waste<br />
Green-tech start-up Melodea, Ltd.<br />
joins the sustainable packaging scene<br />
to take on the plastic waste crisis.<br />
The company developed MelOx, a<br />
high-performance, plant-sourced<br />
barrier coating that protects packaged<br />
products from oxygen and oil and<br />
grease transmission. The company also<br />
developed Melodea VBcoat that<br />
protects packaged goods from water<br />
vapor and oil and grease transmission.<br />
Unlike existing materials used for such<br />
purpose like plastics and aluminum,<br />
Melodea sources its barrier coating<br />
material for packaging from wood pulp,<br />
the same raw material used to make<br />
paper. The innovative green solution<br />
helps steer paper and packaging<br />
producers toward more socially<br />
responsible packaging routes and will<br />
enable them to meet sustainability<br />
goals more quickly. The coatings are<br />
sustainable and recyclable, and do not<br />
contribute to plastic waste pollution.<br />
Plant cellulose replaces plastic<br />
“Cellulose, the primary building block of<br />
the cell walls of all plants, is the most<br />
abundant biopolymer on the planet,”<br />
explains Shaul Lapidot, PhD, CEO and<br />
co-founder of Melodea.<br />
“It provides plants with extraordinary<br />
strength, and is a lightweight—yet<br />
strong—material We found that this<br />
bounteous and renewable material can<br />
be utilized to produce novel, eco-friendly<br />
packaging alternatives for the packaging<br />
industry.”<br />
The company applies proprietary<br />
technology to extract cellulose<br />
nanocrystals from wood pulp sourced<br />
from trees grown in industrial forests.<br />
The sustainable barrier coatings are<br />
uniquely designed to offer protection<br />
from oxygen, oil, grease, and water<br />
vapor transmission. The coatings helps<br />
maintain the quality and integrity<br />
of the packaged <strong>food</strong>s inside, while<br />
eliminating the need for aluminum<br />
and plastic. As a forestry by-product,<br />
it also is compostable, recyclable, and<br />
completely non-toxic for people and<br />
the environment. Once done with the<br />
package, one can simply throw it into<br />
the recycling bin.<br />
Helping packagers comply<br />
“Consumers are imposing more strident<br />
demands when it comes to the welfare<br />
of the planet, and this increasingly<br />
resonates in their purchasing behavior,”<br />
adds Lapidot. “Concurrently, the supply<br />
chain is ‘greening’ up its act, especially<br />
in light of legislative measures curbing<br />
plastic use. The Melodea barrier coating<br />
helps the packaging industry make a<br />
smoother shift from petroleum-based<br />
plastics to plant-based materials, without<br />
compromising safety or performance.”<br />
The EU Single-Use Plastics Directive (SUPD)<br />
went into force in July, effectively placing<br />
a ban on the ten most polluting single-use<br />
plastic items littering EU beaches. Among<br />
these are plastic bags, packets, wrappers,<br />
and <strong>food</strong> containers. The directive also<br />
placed labeling requirements to inform<br />
customers on the packaging’s disposal<br />
options and its content.<br />
Packaging in harmony with<br />
nature<br />
“It is no secret that the solution for a<br />
sustainable and circular packaging<br />
industry necessitates moving to biobased<br />
materials,” asserts Zvika Weiss,<br />
CFO of Melodea. “Our cellulose-based<br />
barrier coatings offer an economically<br />
affordable, naturally abundant, and<br />
sustainable alternative to oil-based<br />
products. More importantly, its raw<br />
material lives in harmony with nature—<br />
it comes from the forest, and it returns<br />
to the earth at the end of its lifecycle.”<br />
The company’s liquid formulas can be<br />
applied as a coating to various substrates,<br />
including paper, paperboard, bio-plastic,<br />
and even plastic itself. It serves companies<br />
across the packaging value chain, from<br />
paper and packaging producers to<br />
consumer goods manufacturers and<br />
<strong>food</strong> companies. The high-barrier<br />
coatings can be tailored to a broad range<br />
of packaging products, such as pouches,<br />
lids, and <strong>food</strong> and beverage cartons. It<br />
is suitable for packaging both dry and<br />
liquid products. “Our coatings can easily<br />
be integrated into standard industrial<br />
coating lines, including slot dies, rod<br />
coaters, and gravures,” Weiss adds. “The<br />
coatings already are in pilot use by a<br />
number of major companies.” fmt<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong> 39
Packaging<br />
Thinking beyond the Bottle: Lieb Cellars<br />
Partnership for the Perfect Bag-in-Box<br />
Solution for Premium Wines<br />
Dispensing good red wine from a plastic bag for a romantic dinner? The mere thought makes many wine drinkers’<br />
hair stand on end – and wrongly so! Lieb Cellars, based in Suffolk County, New York, is demonstrating that<br />
premium wine can also be packaged in alternative packaging formats like flexible bag-in-box, cans, and even<br />
kegs too! Lieb Cellars offers six wine varietals of its Bridge Lane label in 3-liter bag-in-box packaging, supplied<br />
by Rapak ® , part of TriMas Packaging. The flexible packaging solution is not only a more sustainable and costeffective<br />
alternative to glass bottles, but it also protects the wine optimally and increases its shelf life.<br />
Not far from the Long Island Bay, Lieb<br />
Cellars is nestled between vineyards<br />
and green meadows. It was founded<br />
in 1992 by Mark Lieb and has grown<br />
from a modest 2-acre vineyard to a<br />
winery with three vineyards totaling<br />
54 acres, two tasting rooms and<br />
a cellar. Lieb Cellars is known for<br />
its sustainably produced still and<br />
sparkling wines. Under the guidance<br />
of experienced vintner Russell Hearn,<br />
the 35-year-old vineyards have<br />
produced nationally acclaimed and<br />
award-winning wines. Bridge Lane<br />
wine was introduced as the second<br />
label for Lieb in 2004 and has brought<br />
great success to the company with its<br />
alternative wine packaging solutions.<br />
Transport with reduced risk:<br />
Thanks to bag-in-box<br />
Since the COVID-19 pandemic, the<br />
winery has experienced increased<br />
demand from the e-commerce sector.<br />
General Manager at Lieb Cellars,<br />
Ami Opisso explains: “This type of<br />
packaging is easier to handle in terms<br />
of logistics. It not only requires less<br />
sourcing of materials than bottled<br />
wine (bag and cardboard only vs.<br />
bottle, label, cardboard, and cap),<br />
but glass bottles can break during<br />
shipment to direct-to-consumer (DTC)<br />
customers. With bag-in-box, we see<br />
almost no breakage.” However, the<br />
American company quickly realized<br />
that it was not satisfied with the<br />
quality of its former bag supplier and<br />
turned to Rapak.<br />
Lieb Cellars partners with Rapak for the perfect bag-in-box solution for premium wines.<br />
Image credit: TriMas Packaging<br />
40<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong>
Packaging<br />
The Rapak solution<br />
Rapak offers a wide range of barrier<br />
film technologies to protect liquids<br />
from UV light and oxidation. Films<br />
include multi-layer coextruded<br />
oxygen and moisture barrier films,<br />
laminated high performance metalized<br />
substrates, and the newest<br />
product offering, a coextruded Nylon-<br />
EVOH film available in 1.5L, 3L, and<br />
5L sizes.<br />
“We understand how important the<br />
shelf life of premium wine products<br />
is. For Lieb Cellars, we used a specially<br />
designed Nylon-EVOH coextruded<br />
film for their bag-in-box solution,<br />
which provides excellent oxygen<br />
barrier and high puncture resistance,”<br />
says Ken Micnerski, Retail Channel<br />
Manager, Wine and Oil, at Rapak.<br />
Compared to bottles, bag-in-box wine<br />
is also impressive in other respects.<br />
The product contact surface of the<br />
film was designed to be taste neutral<br />
and retain the important aromas<br />
and notes of the wine. The film was<br />
also engineered with the best flex<br />
crack resistance to protect the highquality<br />
product during transport.<br />
The film in combination with the<br />
iTap dispensing tap, a high flow one<br />
or two finger dispense tap, provides<br />
excellent oxygen barrier, good<br />
directional flow, and easy dosing by<br />
the consumer. With bag-in-box, wine<br />
remains fresh even four to six weeks<br />
after opening.<br />
A more sustainable packaging<br />
option compared to glass bottles<br />
Sustainability is at the core of Lieb<br />
Cellars. In 2018, Lieb Cellars became<br />
certified sustainable by Long Island<br />
Sustainable Winegrowing, and<br />
packaging wines in eco-friendly<br />
containers, like bag-in-box, that<br />
greatly reduces carbon footprint, is<br />
an important initiative. Bag-in-box<br />
weighs less than a glass bottle, so up<br />
to 20 percent in energy costs can be<br />
saved during transport. The box is<br />
made of cardboard and is therefore<br />
100 percent recyclable.<br />
Today, Lieb Cellars fills and sells<br />
their wine from six grape varieties<br />
in 3-liter bag-in-box packaging. Ami<br />
Opisso asserts: “These are the same<br />
high-quality wines that our customers<br />
have come to know and love in glass<br />
bottles. But with the new packaging<br />
solution, they can pour themselves<br />
a glass of wine on day one and,<br />
thanks to the dispenser and productprotecting<br />
film, it still tastes fresh<br />
after 30 days. We are very pleased<br />
that the collaboration with Rapak has<br />
been so successful.”<br />
fmt<br />
The magazine PetFood PRO has grown out of a conviction and wish<br />
to underline the high level of quality and care in the manufacture<br />
of pet <strong>food</strong>, through the choice of ingredients, choice of<br />
technology and choice of packaging materials. We will<br />
endeavour to present this in an informative way,<br />
through a reader-friendly style and with a<br />
marketing perspective.<br />
www.harnisch.com<br />
<strong>Technology</strong> & <strong>Marketing</strong><br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong> 41
<strong>Marketing</strong><br />
Spotlight on the Future of Food<br />
NEWTRITION X. Innovation Summit on Personalised Nutrition: Practical implementation of the pioneering<br />
nutrition concept took centre stage<br />
Cologne/Lubeck, 19 October <strong>2021</strong> – Personalised Nutrition is the central tool for preventing diet-related<br />
diseases, and this was very much in evidence at the third Innovation Summit for Personalised Nutrition,<br />
NEWTRITION X. at Anuga in Cologne on 12 October. Invited by the industry network <strong>food</strong>Regio e.V.,<br />
speakers from the world of medicine, <strong>food</strong>, nutrition consulting and technology provided insights into all<br />
that’s new in the world of Personalised Nutrition. The consensus was that health benefits have been verified,<br />
innovative technologies are available and practical examples prove that implementation is feasible. Now the<br />
<strong>food</strong> industry, politics and consumers must follow suit.<br />
Michael Gusko, Chairman of the<br />
Focus Group Personalised Nutrition<br />
at <strong>food</strong>Regio e.V., as well as Global<br />
Director Innovation, GoodMills<br />
Group, told the more than 100<br />
attendees on site and in the live<br />
stream: “Personalised nutrition is a<br />
reality and you should care because<br />
technology is disrupting your business<br />
model.” The knowledge that people<br />
react completely differently to the<br />
same <strong>food</strong>s must lead to a change in<br />
thinking, he said. Global players in<br />
the industry are also aware of this:<br />
For many companies, Personalised<br />
Nutrition is the next megatrend after<br />
plant-based meat alternatives. This<br />
was also confirmed by Peter Heshof,<br />
founder of the trend and marketing<br />
agency Bloom. His Zeitgeist model<br />
says that trends repeat themselves<br />
cyclically, and that we are at the<br />
beginning of a phase that revolves<br />
around taking back control, rationality<br />
and scientificity, as well as individual<br />
delimitation, thus opening the door to<br />
Personalised Nutrition.<br />
Nutrition as a medicine<br />
Dr Torsten Schröder, Medical Director<br />
at Per<strong>food</strong>, explained the health<br />
benefits of Personalised Nutrition. The<br />
start-up offers a nutrition programme<br />
based on a two-week blood glucose<br />
screening, but it’s not just for weight<br />
loss. “That’s because 80 per cent of<br />
diseases are related to nutrition,”<br />
says Schröder. In comprehensive<br />
clinical studies, personalised nutrition<br />
recommendations also showed<br />
far-reaching improvements in acne,<br />
migraine, psoriasis and polycystic ovary<br />
syndrome. From a medical point of<br />
view, precision nutrition is extremely<br />
important in the treatment of systemic<br />
diseases, says Prof Dr Christian Sina,<br />
Director of the Institute of Nutritional<br />
Medicine at the University of Lubeck.<br />
42 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong>
<strong>Marketing</strong><br />
Therefore, the <strong>food</strong> industry must<br />
accept its new role as part of the<br />
health care system. Also required<br />
are technologies that enable the<br />
easily implementation of tailor-made<br />
nutrition for consumers. Benedikt<br />
Kurz, Business Development Manager<br />
at Garmin Health, shed light on this<br />
technological side of Personalised<br />
Nutrition. “With a wearable, we can<br />
increase motivation, give easier access<br />
to health information and better<br />
rehabilitation, with an expert receiving<br />
data 24/7.” In the future, generic<br />
nutritional concepts could be replaced<br />
by individual recommendations thanks<br />
to wearables that communicate<br />
with smart patches for measuring<br />
blood sugar or vitamins, for example.<br />
Melissa Snover, founder of Nourished,<br />
explained how micronutrients can<br />
be delivered to customers in a<br />
personalised way. The company uses<br />
3D printing to produce so-called stacks,<br />
chewy sweets that contain seven<br />
nutrients tailored to individual needs.<br />
Ecosystem of Personalised<br />
Nutrition<br />
For the nutrition revolution to succeed,<br />
an open ecosystem of Personalised<br />
Nutrition is needed, says Mariette<br />
Abrahams, founder of the Qina<br />
platform. She explained that individual<br />
companies should be discouraged<br />
from covering all areas, from science<br />
to technology. Instead, she believes<br />
that various partners should share<br />
their expertise for a “better consumer<br />
experience, improved consumer value,<br />
and health outcomes.” Nutritionists<br />
are an important link in this chain,<br />
says Rachel Clarkson, founder of<br />
The DNA Dietitian and a nutritionist<br />
herself. This is the only way to ensure<br />
that the medical and scientific data is<br />
interpreted for the layperson, leading<br />
to a truly lasting change in behaviour.<br />
The start-up My Healthy Food, which<br />
was presented by business developer<br />
Sergej Vdovitchenko, is driving a<br />
different model: The platform, whose<br />
soft launch is planned for the next few<br />
weeks, combines a test for the so-called<br />
Nutri-type – via a self-test or optimally<br />
via a blood sugar analysis – with<br />
type-appropriate as well as lifestylerelevant<br />
nutritional recommendations,<br />
recipe suggestions and a web shop<br />
that stocks highly functional pasta,<br />
flakes, rice substitutes or flours based<br />
on innovative raw materials from<br />
nature’s biodiversity.<br />
fmt<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong><br />
43
<strong>Marketing</strong><br />
Barry Callebaut Opens CHOCOLATE<br />
ACADEMY TM Center Dubai at the Foot of<br />
Burj Khalifa<br />
• The new CHOCOLATE ACADEMY TM Center Dubai relocated to the foot of Burj Khalifa to provide the best<br />
possible platform for chefs and artisans to showcase and develop their talent and skills<br />
• CHOCOLATE ACADEMY TM Center Dubai offers inspiration, training and support for professionals. This is an<br />
essential support for businesses to help them win in the market<br />
The Barry Callebaut Group, the world’s<br />
leading manufacturer of high-quality<br />
chocolate and cocoa products, just<br />
inaugurated its relocated CHOCOLATE<br />
ACADEMY TM Center Dubai, which is<br />
now at the foot of the Burj Khalifa, one<br />
of the world’s most iconic landmarks.<br />
This new location and facility serves as<br />
a creative platform where chefs and<br />
artisans can showcase and develop<br />
their talent and skills. As CHOCOLATE<br />
ACADEMY TM Center Dubai is part of<br />
the wider CHOCOLATE ACADEMY TM<br />
Center network with 24 academies<br />
across the globe, it will be the premier<br />
platform for bringing renowned chefs<br />
to Dubai to inspire, train and advise<br />
local artisans.<br />
With a team of dedicated chefs,<br />
CHOCOLATE ACADEMY TM Center<br />
Dubai plays an important role in<br />
inspiring and educating the chocolate<br />
industry and introducing new<br />
techniques to artisans, pastry chefs,<br />
confectioners, bakers and caterers.<br />
The CHOCOLATE ACADEMY TM Center<br />
Dubai also plays an important role in<br />
driving innovation as consumption<br />
patterns shift towards premiumization<br />
and new concepts in terms of design,<br />
color and flavors. Courses and events<br />
with physical attendance resumed as<br />
of October 21, <strong>2021</strong>.<br />
Amine Mebrouki, General Manager<br />
Middle East & North Africa, said: “The<br />
chocolate market is recovering in the<br />
Middle East region. The CHOCOLATE<br />
ACADEMY Center Dubai supports<br />
local businesses in finding the right<br />
chocolate solutions to help them win in<br />
the market. From empowering women<br />
and young talents, to supporting new<br />
concepts: The CHOCOLATE ACADEMY<br />
Center Dubai is the place to be in the<br />
Middle East region for everything<br />
related to chocolate.”<br />
Rogier van Sligter, President EMEA<br />
(Europe, Middle East, Africa), added:<br />
“This is an important moment for<br />
Barry Callebaut’s presence in the<br />
Middle East region. The relocated<br />
CHOCOLATE ACADEMY Center Dubai<br />
will strengthen the collaboration with<br />
our customers in the growing Middle<br />
East region, helping them to develop<br />
their own profile in terms of taste and<br />
flavor. Initiatives like this help to grow<br />
the Gourmet business in the Eastern<br />
part of our EMEA Region.”<br />
fmt<br />
44 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong>
Events<br />
Honoring Innovation by Food<br />
Ingredients companies<br />
Jury rewards outstanding ingredients and concepts in the fields of health, sustainability, sensory and<br />
technology innovation<br />
During the Fi Europe Innovation Award Ceremony six companies received a coveted award recognizing their<br />
achievements. The previous day, all 19 finalists presented their entries to the expert jury chaired by Prof.<br />
Colin Dennis. The Fi Europe Innovation Awards recognize outstanding achievements in the <strong>food</strong> and beverage<br />
industry. This year’s winners address current consumer trends with their solutions - from gut and immune<br />
health, to naturalness and sustainability.<br />
During the ceremony at the Innovation<br />
Hub, which was also streamed live online,<br />
Prof. Colin Dennis and Julien Bonvallet,<br />
Brand Director, Fi Europe, presented<br />
the Fi Europe Innovation Awards to the<br />
following winners:<br />
Clean Label & Natural Innovation<br />
Award: Bunge Loders Croklaan (The<br />
Netherlands) for Karibon, a 100%<br />
shea-based cocoa butter equivalent<br />
(CBE) that combines all the processing<br />
benefits and versatility of leading CBEs<br />
with the nutritional and sustainability<br />
benefits of shea.<br />
Food Tech Innovation Award: Chr.<br />
Hansen A/S (Denmark) for its FreshQ ®<br />
<strong>food</strong> cultures, enabling fermentationbased<br />
biological protection against<br />
yeast and moulds without undesirable<br />
sensory effects and acidity development,<br />
thus helping producers to naturally<br />
prolong shelf-life and quality.<br />
Health Innovation Award: NutriLeads<br />
(The Netherlands) for BeniCaros, a<br />
proprietary ingredient for immune<br />
health that has been clinically proven to<br />
support and optimise immune function,<br />
and response.<br />
Plant-based Innovation Award: DSM<br />
(The Netherlands) for Maxavor ® Fish<br />
YE, a natural fish flavour derived from<br />
algal oil for producing authentic fish<br />
alternatives, including vegetarian fish<br />
nuggets and vegan fish sauce.<br />
Sensory Innovation Award: AAK<br />
(Sweden) for AkoBisc ® GO!, a biscuit fat<br />
that is low in saturated fatty acids and<br />
free from tropical fats, offering a unique<br />
sensory biscuit quality with a crunchy<br />
bite, no fat bloom and no discoloration<br />
over time.<br />
Sustainability Innovation Award:<br />
Fonterra Cooperative Group/NZMP<br />
(New Zealand) for taking action on<br />
climate change by recently launching its<br />
first carbonzero certified ingredient –<br />
Organic Butter.<br />
Top-quality entries<br />
For jury chair Prof Colin Dennis, who<br />
is also Chair of the Board of Trustees<br />
of both IFIS and the British Nutrition<br />
Foundation, and his jury of industry<br />
professionals from consultancy,<br />
management, product development<br />
and journalism, choosing the winners<br />
was particularly challenging this year<br />
given the excellence of the entries.<br />
“We have seen many evidencebased,<br />
top-quality submissions“,<br />
he says. “This means the benefits<br />
of an ingredient or concept have<br />
been either scientifically proven, or<br />
convincing from a technological<br />
standpoint, or from a solid analysis<br />
of production costs and economic<br />
viability.”<br />
fmt<br />
Fi Europe Innovation Awards with Colin Dennis on the right and Julien Bonvallet on the left<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong>
Events<br />
Food Ingredients Specialists Reunited<br />
Fi Europe co-located with Hi Europe live and online<br />
Three days of Fi Europe, co-located with Hi Europe in Frankfurt, proved that for many professionals, face-toface<br />
trade shows are still the unrivalled networking format. Amidst challenging circumstances, participants<br />
from a wide range of countries attended the world’s leading <strong>food</strong> and beverage ingredients show to discover<br />
industry innovations and meet customers and partners. Those who were unable to attend in-person had the<br />
opportunity to connect, network and watch all content sessions online. Thanks to the Informa AllSecure<br />
Health & Safety Standard, Fi and Hi Europe serves as a prototype for successful and safe in-person events at<br />
the Messe Frankfurt.<br />
On the exhibitor side, 710 companies<br />
from all over the world were present.<br />
More than 10,600 products were<br />
showcased at the booths spread<br />
across three exhibition halls, and on<br />
the online platform. The claim that<br />
Fi and Hi Europe is the central hub of<br />
the ingredients industry worldwide,<br />
was underlined by the international<br />
spectrum of attendees on site:<br />
professionals from 106 countries<br />
attended the in-person event. In<br />
total, more than 13,000 attendees<br />
participated online and in-person.<br />
Julien Bonvallet, Fi Europe Brand<br />
Director, says: “I am happy that despite<br />
the travel restrictions, we saw high<br />
quality visitors at the event. 73% had<br />
budget responsibility, and more than<br />
36% were in top management (C-level).<br />
By the end of the second day, 67% of<br />
the 2022 floorplan for Fi & Hi Europe<br />
in Paris was booked – confirmation of<br />
just how much companies trust and<br />
value the event.”<br />
Highlights of the three-day trade<br />
show included the live presentation<br />
of the Fi Europe Innovation Awards<br />
and the Startup Innovation Challenge,<br />
the New Product Zone, in partnership<br />
with Innova Market Insights, and a<br />
broad programme of presentations<br />
and trend analyses streamed live. The<br />
show was supported by an online<br />
platform that will remain open until<br />
31 December <strong>2021</strong>, allowing visitors<br />
to network and learn more about the<br />
latest industry highlights.<br />
“The future of events is definitely<br />
hybrid. Thanks to the online element<br />
of Fi Europe, we were able to reach<br />
even more leads this year,” says Natalie<br />
Meijers, <strong>Marketing</strong> Communications<br />
Manager at FrieslandCampina<br />
Ingredients. Monique Hartog, Brand<br />
& <strong>Marketing</strong> Manager at Bunge<br />
Loders Croklaan, adds: “A packed<br />
booth, many good talks and one shiny<br />
Innovation Award! It was a great show<br />
for us.” Bart Piscaer, Senior Account<br />
Manager, Avebe, commented: “I’m<br />
very happy that the show is taking<br />
place in person because it’s still very<br />
valuable to meet people face to face.”<br />
At the show, the Informa AllSecure<br />
Health & Safety Standard again<br />
proved its value. Julien Bonvallet:<br />
46 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong>
Events<br />
“With 2G and our AllSecure Standard’s<br />
10-point set of measures, we laid<br />
the groundwork for attendees to<br />
participate with confidence. During<br />
many conversations with customers<br />
and visitors on-site, I received<br />
confirmation that they felt safe and<br />
comfortable conducting face-toface<br />
business.” Michael Biwer, Vice<br />
President Guest Events at Messe<br />
Frankfurt, adds: “Under the 2G rule,<br />
visitors were able to engage in a<br />
productive exchange about the latest<br />
topics in the <strong>food</strong> industry in a safe,<br />
controlled environment.”<br />
Next year, Fi Europe, again co-located<br />
with Hi Europe, will be digitally<br />
smarter and offer even more on-site<br />
opportunities. The show will take<br />
place at Porte de Versailles in Paris,<br />
a new venue for the event that was<br />
chosen by the Fi Europe team as a<br />
result of feedback received by clients<br />
and partners. This location is both<br />
central and easily accessible, and also<br />
allows visitors the opportunity to<br />
enjoy the delights of Paris, and all it<br />
has to offer. The online version will<br />
start on 28 November 2022, while the<br />
in-person event will open its doors<br />
from 6 to 8 December 2022.<br />
What exhibitors and visitors say<br />
Allmicroallgae, Antonio Saraiva, Sales<br />
Director:<br />
“The first days were quite impressive.<br />
We were expecting fewer people<br />
because of the COVID situation, but<br />
we made many good contacts at our<br />
booth.”<br />
Exberry, Kayleigh Vlassak, <strong>Marketing</strong><br />
Communications Specialist:<br />
“At pre-COVID shows, people were<br />
happy to wander around. Now,<br />
however, they’re more focused and<br />
come armed with specific questions<br />
to better understand our business.<br />
And there’s more time for in-depth<br />
conversations too.”<br />
Innova Market Insights, LuAnn<br />
Williams, Global Insights Director:<br />
“Everyone here is seriously interested<br />
in looking for something, and I think<br />
we’re all having very meaningful<br />
conversations, so I’m super-happy to<br />
be here!”<br />
Meiere Controlling 4 Green Business,<br />
Tatjana Meiere, Consultant (Visitor):<br />
“The combination of in-person event<br />
and online conference was really<br />
amazing! It’s very fruitful.”<br />
Nexira, Julie Imperato, <strong>Marketing</strong><br />
Manager:<br />
“Obviously, visitor numbers were<br />
lower than in previous years, but we<br />
had traffic at the booth. And the<br />
contacts were more qualitative, with<br />
people taking the time to discuss and<br />
understand our products.”<br />
Snack & Back, Maria Niederl, R&D<br />
(Visitor)<br />
“I’ve missed this show! It’s very interesting<br />
to see new products and new trends.”<br />
About Fi Global<br />
Food ingredients Global was launched<br />
in Utrecht, The Netherlands, in 1986.<br />
Its portfolio of live events, extensive<br />
data, digital solutions and high-level<br />
conferences is now established throughout<br />
the world and provides regional and<br />
global platforms for all stakeholders in the<br />
<strong>food</strong> ingredients industry. Over 500,000<br />
people have attended our shows over<br />
the years, with billions of Euros worth of<br />
business created as a result. With more<br />
than 30 years of excellence, the events,<br />
digital solutions and supporting products<br />
deliver a proven route to market, with a<br />
truly global audience. Since 2018, Food<br />
ingredients Global has been part of the<br />
Informa Markets portfolio.<br />
fmt<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong><br />
47
Events<br />
Q1 2022 Q2 2022<br />
30 January-2 February<br />
Cologne, Germany<br />
ISM + ProSweets Cologne<br />
Koelnmesse GmbH<br />
Messeplatz 1, 50679 Cologne<br />
Tel: +49 1806 002 200<br />
ism@visitor.koelnmesse.de<br />
www.ism-cologne.de<br />
www.prosweets-cologne@koelnmesse.de<br />
8-11 March<br />
Cologne, Germany<br />
Filtech<br />
Filtech Exhibitions Germany GmbH & Co. KG<br />
Hölderlin Str. 12<br />
40667 Meerbusch, Germany<br />
Tel: 02132-935760<br />
Fax: 02132-93 57-62<br />
Email: info@filtech.de<br />
Web: www.filtech.de<br />
22-24 March<br />
Lagos, Nigeria<br />
<strong>food</strong> + bev tec<br />
fairtrade Messe GmbH & Co. KG<br />
Kurfürsten Anlage 36,<br />
69115 Heidelberg, Germany<br />
Tel.: +49-6221/4565-0<br />
Fax: +49-6221/4565-25<br />
info@fairtrade-messe.de<br />
www.fairtrade-messe.de<br />
26-29 April 2022<br />
Cologne, Germany<br />
Anuga FoodTec<br />
Koelnmesse GmbH<br />
Messeplatz 1, 50679 Köln<br />
Tel: +49-221-821-0<br />
Fax.: +49-221-821-2574<br />
info@koelnmesse.de<br />
www.anuga<strong>food</strong>tec.com<br />
Q2 2022<br />
Q3 2022<br />
14-19 May<br />
Frankfurt, Germany<br />
IFFA<br />
Messe Frankfurt Exhibition GmbH<br />
Ludwig-Erhard-Anlage 1<br />
D-60327 Frankfurt am Main<br />
Tel.: +49 69 75 75-0<br />
Fax.: +49 69 75 75-64 33<br />
info@messefrankfurt.com<br />
2-4 June<br />
Addis Ababa, Ethiopia<br />
<strong>food</strong> + bev tec<br />
fairtrade Messe GmbH & Co. KG<br />
Kurfürsten Anlage 36,<br />
69115 Heidelberg, Germany<br />
Tel.: +49-6221/4565-0<br />
Fax: +49-6221/4565-25<br />
info@fairtrade-messe.de<br />
www.fairtrade-messe.de<br />
7-10 June<br />
Tehran, Iran<br />
<strong>food</strong> + bev tec<br />
fairtrade Messe GmbH & Co. KG<br />
Kurfürsten Anlage 36,<br />
69115 Heidelberg, Germany<br />
Tel.: +49-6221/4565-0<br />
Fax: +49-6221/4565-25<br />
info@fairtrade-messe.de<br />
www.fairtrade-messe.de<br />
10-13 July<br />
Chicago, IL, USA<br />
IFT Food Expo - first<br />
Institute of Food Technologists<br />
252 W. Van Buren,<br />
Suite 1000, Chicago, IL 60607<br />
Tel.: +1-312-782-8424<br />
Fax: +1-312-782-8348<br />
www.ift.org<br />
10-12 May<br />
Geneva, Switzerland<br />
Vita<strong>food</strong>s International<br />
Informa Exhibitions,<br />
5 Howick Place,<br />
London SW1P 1WG Great Britain<br />
Tel.: +44 20 337 73111<br />
www.vita<strong>food</strong>s.eu.com<br />
8-12 September<br />
Munich, Germany<br />
drinktec<br />
Messegelände, 81823 München,<br />
Germany<br />
Tel.: +49 89 949 11318 • Fax: +49 89 949 11319<br />
www.drinktec.com<br />
info@drinktec.com<br />
48 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong>
Events<br />
Q3 2022 Q4 2022<br />
27-29 September<br />
Birmingham, UK<br />
PPMA<br />
New Progress House,<br />
34 Stafford Road,<br />
Wallington,<br />
Surrey SM6 9AA<br />
Tel.: +44 (0)20 8773 8111<br />
www.ppmashow.co.uk<br />
27-29 September<br />
Nuremberg, Germany<br />
Fachpack<br />
NürnbergMesse GmbH<br />
Messezentrum,<br />
90471 Nuremberg<br />
Tel.: +49 911 86 06 49 09<br />
Fax: +49 911 86 06 49 08<br />
www.fachpack.de<br />
Q4 2022<br />
8-10 November<br />
Dubai, UAE<br />
Gul<strong>food</strong> Manufacturing<br />
Dubai World Trade Centre,<br />
P.O. Box 9292,<br />
Dubai, UAE<br />
Tel: (+971) 4 308 6124<br />
info@dwtc.com<br />
www.gul<strong>food</strong>.com<br />
6-8 December<br />
Paris, France<br />
Food ingredients Europe<br />
Informa Markets<br />
PO Box 12740, de Entree 73,<br />
Toren A, 1100 AS Amsterdam Zuid Oost,<br />
The Netherlands<br />
Tel.: +31-20-409 9544 • Fax: +31-20-363 2616<br />
www.figlobal.com<br />
This list of events is accurate, to the best of our knowledge. However potential visitors are recommended to check with the<br />
organizer since some details are subject to change. We make no claims to be complete and are grateful for any corrections or<br />
completions. Please contact: <strong>food</strong>@harnisch.com<br />
www.anuga<strong>food</strong>tec.com<br />
International<br />
supplier fair for the<br />
<strong>food</strong> and beverage industry<br />
COLOGNE, GERMANY<br />
26.–29.04.2022<br />
ONE FOR ALL.<br />
ALL IN ONE.<br />
Food Processing | Food Packaging | Safety & Analytics | Intralogistics<br />
Digitalisation | Automation | Environment & Energy | Science & Pioneering<br />
Special Edition!<br />
Be part of it -<br />
find out more here!<br />
Koelnmesse GmbH<br />
Messeplatz 1<br />
50679 Köln, Germany<br />
Tel. +49 1806 578 866<br />
Fax +49 221 821 99-1020<br />
anuga<strong>food</strong>tec@visitor.koelnmesse.de<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong><br />
49<br />
Key No. 101221
Last Page<br />
Advertiser’s Index • December <strong>2021</strong><br />
Key No. Page Company Location<br />
99497 21 AZO GmbH & Co. Osterburken, Germany<br />
99907 17 Daxner Bulk Solids <strong>Technology</strong> Wels, Austria<br />
96342 33 Endress+Hauser Group Services Reinach, Switzerland<br />
96342 Cover 1 Endress+Hauser Group Services Reinach, Switzerland<br />
101360 Cover 2 Gerhard Schubert GmbH Crailsheim, Germany<br />
99923 35 Getriebebau NORD GmbH & Co. Bargteheide, Germany<br />
99420 13 J. Rettenmaier & Söhne GmbH Rosenberg, Germany<br />
101357 9 Jungbunzlauer International Basel, Switzerland<br />
101154 4 Koelnmesse - ProSweets Cologne Cologne, Germany<br />
101221 49 Koelnmesse - Anuga FoodTec Cologne, Germany<br />
99993 15 Ringe + Kuhlmann GmbH & Co. Hamburg, Germany<br />
99411 Cover 4 URSCHEL Chesterton, IN, USA<br />
99337 29 WENGER Manufacturing, Inc. Sabetha, KS, USA<br />
98731 19 Winkler & Dünnebier Rengsdorf, Germany<br />
100866 31 Zeppelin Systems GmbH Rödermark, Germany<br />
Whilst every effort is made to ensure the accuracy of this information, we appreciate your comments and corrections if<br />
something should be not quite right.<br />
IMPRESSUM FMT<br />
ISSN 0932-2744<br />
Publishing Company:<br />
Dr. Harnisch Publications<br />
Eschenstr. 25<br />
90441 Nuremberg, Germany<br />
Tel: +49-911-2018-0<br />
Fax: +49-911-2018-100<br />
E-mail: <strong>food</strong>@harnisch.com<br />
Internet: www.harnisch.com<br />
Editor-in-Chief: Ian D. Healey<br />
Tel: +49-911-2018-215<br />
E-mail: ihealey@harnisch.com<br />
Publisher: Benno Keller<br />
International Communications Director:<br />
Gabriele Fahlbusch<br />
Editorial Team: Bill Kaprelian, Silke Watkins,<br />
Carola Weise, Sebastian Martinek, Axinja Peine<br />
Digital: Britta Steinberg<br />
Copy Editing: Nicholas Somers<br />
Technical Manager: Armin König<br />
Advertising: Sabrina Maasberg<br />
Subscriptions: Marta Bletek-Gonzalez<br />
Art Director: Bruno Bozic<br />
Reader Service: Zübeyde Schiener<br />
Subscription Information:<br />
Qualified Readers, executives in<br />
the <strong>food</strong> industry, are put on the mailing list free<br />
of charge. Regular delivery by subscription only.<br />
€ 102 per year, 6 issues (surface mail)<br />
€ 118 per year (air mail)<br />
printed by:<br />
Druckerei Millizer<br />
Schwabach, Germany<br />
Copyright © <strong>2021</strong> by Dr. Harnisch Verlag,<br />
Nuremberg, Germany<br />
PREVIEW • FEBRUARY 2022<br />
Plant based nutrition<br />
Colors for <strong>food</strong><br />
Testing technology<br />
Packaging with PET<br />
… and lots more<br />
50 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2021</strong>
Vol. 35 • 31377<br />
ISSN 0932-2744<br />
6/21<br />
Cover: No Chance for<br />
Pathogens<br />
Creating Texture in<br />
Gluten-Free Bread<br />
Issue 6/<strong>2021</strong><br />
Injecting Value into<br />
Sea<strong>food</strong><br />
Cluster Separating for<br />
Cherries<br />
Our service: If you would like to have more information on articles and/or adverts<br />
please fax this form and quote the headline and page number.<br />
All questions must be answered to process your inquiry!<br />
1. Business Classification:<br />
Type Product Function<br />
Manufacturer Milling Dairy Products Administration/Management<br />
Supplier Bakery Fruit + Vegetable Prod. Product Development<br />
Distributor Confectionery Beverages, alcoholic Production<br />
Import/Export Meat & Fish Beverages, non-alcoholic Packaging<br />
Flavors & Spices other (please specify) Research & Development<br />
<br />
2. Business Interests<br />
We plan purchase Probable future purchase We need general information<br />
3. How do you rate this publication?<br />
excellent good fair poor<br />
4. I wish to receive future issues of FM & T<br />
Yes No<br />
5. Number of employees at this location<br />
6. How many people in your company read your copy of FM & T?<br />
7. Headline and page no.<br />
8. Please enter my subscription to FM & T for one year<br />
The subscription shall start immediately beginning of<br />
Domestic Mail ( 84,– incl. p+h+VAT)<br />
Surface Mail ( 102,– / US $ 132 ,– incl. p+h)<br />
Air Mail ( 118,– / US $ 153,– incl. p+h)<br />
Check enclosed<br />
Bill me<br />
Charge my credit card: Euro-Card Visa Amex<br />
valid until:<br />
9. I would like to advertise – please call me:<br />
Company:<br />
Name:<br />
Position:<br />
Address:<br />
Country:<br />
Phone:<br />
Fax:<br />
E-mail:<br />
Date:<br />
Signature:<br />
The subscription is prolonged automatically for one year unless it is cancelled 6 weeks before expiry.
Join the Plant-based<br />
Protein Revolution<br />
Evolving. Growing. Everchanging. Plant-based protein<br />
versatility is boundless, much like the capabilities and<br />
support successful processors find with Urschel.<br />
Rely on Urschel, a dynamic worldwide company, founded in 1910,<br />
to deliver plant-based protein reduction solutions. As The<br />
Global Leader in Food Cutting <strong>Technology</strong>,<br />
Urschel provides unsurpassed reduction<br />
expertise to evolve, grow, and change<br />
with your product line needs, keeping<br />
your operation running at its best.<br />
Explore Urschel slicing,<br />
dicing, pureeing,<br />
milling, or granulating.<br />
The Global Leader in Food Cutting <strong>Technology</strong><br />
Set-up a free test-cut of your product:<br />
info@urschel.com<br />
®<br />
www.urschel.com<br />
THE GLOBAL LEADER<br />
IN FOOD CUTTING TECHNOLOGY<br />
NORTH AMERICA | EUROPE | SOUTH AMERICA | ASIA | AUSTRALIA | AFRICA<br />
# Best Selling<br />
1provider of industrial cutting<br />
machinery throughout the world.<br />
Key No. 99411<br />
® Urschel, Urschel logo symbol, and The Global Leader in Food Cutting <strong>Technology</strong> are registered trademarks of Urschel Laboratories, Inc. U.S.A.