food Marketing & Technology 6/2021

6/21 

Vol. 35 • 31377 

ISSN 0932-2744 

Cover: No Chance for 

Pathogens 

Creating Texture in 

Gluten-Free Bread 

Injecting Value into 

Seafood 

Cluster Separating for 

Cherries

THE LIGHTLINE CARTONPACKER 

NO MORE REASON TO PUT 

DECISIONS ON ICE. 

PRO SWEETS 

30.01. - 02.02.2022 

COLOGNE 

HALL 10.1 

STAND F-030-G-031 

WELCOME 

The lightline machines from Schubert can be delivered quickly and are exceptionally 

attractive in terms of price. With the preconfigured machines, customers can adapt 

more flexibly to market trends and significantly shorten their time-to-market. 

WHAT WOULD YOU LIKE TO PACK? 

The LIGHTLINE CARTONPACKER consists of a single compact machine frame, and packs 

boxes, cans, bags or bottles into cartons and trays with or without a lid, wrap-around 

cartons and RSC cartons. It offers an affordable and space-saving possibility to 

automate packaging processes with the most efficient technology on the market 

while ensuring the highest availability and packaging quality. 

WHAT TYPE OF CARTON SHOULD IT BE? 

The world’s leading FMCG and private label manufacturers rely on Schubert. 

www.schubert.group 

Key No. 101360

Editorial 

Making Difficult Choices 

Generally speaking, I don’t like photos 

of myself. But I like this one, because 

the focus is on the ice cream. Luxury. 

And it reminds me of a rewarding 

moment on a hot day after a busy trade 

show. 

As I write this, it is cold and wet outside. 

I have just cleared snow from my path 

and am rewarding myself with some 

advent cookies. 

Food is on people’s mind probably 

more in the holiday season than at any 

time of the year, at least in the western 

world. Thanksgiving, Christmas and 

the New Year have a lot of food-based 

traditions. 

Different seasons, different rewards, 

but many of them with unnecessary 

calories. Why do we feel the need to 

indulge ourselves with things that are 

not necessarily good for us? It’s a choice, 

as are so many things in life. 

For many people, the festive season 

means deliberately choosing to overeat 

or overdrink, because they know that 

just around the corner a series of New 

Year’s Resolutions can bring comfort to 

a distressed conscience. 

Almost every time I see my photo, 

the next resolution is not far away. I 

want to lose weight, get fitter and 

feel better in my own skin. There are 

several options to try and achieve this. 

One of them is not to try, but to do it. 

To be determined, to make a plan and 

stick to it. A difficult choice, which will 

include sensible food consumption and 

exercise, for example, but ultimately 

the only one which will succeed. Watch 

this space! 

Other options also include meals 

based on low calorie products, and 

the food industry is working hard to 

help weaker spirits find it easier to 

make a better choice. Healthier food 

with fat and sugar substitutes and 

higher fibre are already available and 

now they even taste good! Equally so, 

beverages with less alcohol, and the 

now high quality of plant based meat 

alternatives are helping to make a 

difference. Another interesting effect 

Ian Healey 

Editor-in-Chief 

has been achieved through smaller 

portion sizes, something we have 

suggested on this page many years 

ago. 

Let me close by saying a hearty thank 

you to all who have supported this 

magazine this year, through articles, 

advertising, commenting or simply 

reading it. My Second Resolution for 

2022 is to try and do better, to make 

the content more applicable so that we 

all can concentrate on our individual 

and collective ‘Health, Wealth and 

Happiness‘. 

Photo: SR 

Cheers, 

If you like it – subscribe! 

food Marketing & Technology • December 2021 

3 

food Marketing & Technology • December 2021

www.prosweets.com 

Contents 

The international supplier fair for 

the sweets and snacks industry 

30.01.–02.02.2022 

ISM & ProSweets @home 

Parallel to 

food Marketing & Technology December 2021 

1 Editorial 

50 Impressum 

Ingredients 

8 Baby Food Farmers to Start Agronomy Training Session 

Focused on Soil Biodiversity 

10 Infused Dried Fruits Portfolio Expanded with the new Quality 

Products from Ocean Spray Cranberries 

12 New Flavor Solution to optimize for Whey Protein Beverage 

Taste Performance 

13 New High-Performing Solution for Indulgent Plant-based 

Creams 

14 Creating Texture in Gluten-Free Bread with Xanthan Gum 

Processing 

6 No Chance for Pathogens and Biofilms 

24 Oat Milk, a Plant-Based Alternative 

27 Injecting Value Into the Seafood Sector 

30 Pre-Cooling Lettuces Reliably, thanks to Cutting-Edge Vacuum 

Technology 

32 Cold Brew Process with DEVEX Machines 

34 Finding New Slicing and Dicing Models and Identifying 

Equipment for your Line 

PRODUCTION AND PACKAGING TECHNOLOGY 

PACKAGING AND PACKAGING MATERIALS 

RAW MATERIALS AND INGREDIENTS 

OPERATING EQUIPMENT AND AUXILIARY DEVICES 

Packaging 

36 New Cascade Singulator for Fruit and Veg Unveiled - “A 

Game-Changer to Revolutionize the Cherry Industry 

39 Start-up Company Spearheads New Era in Sustainable 

Packaging 

40 Thinking beyond the Bottle: Lieb Cellars Partnership for 

the Perfect Bag-in-Box Solution for Premium Wines 

Key No. 101154 

BUY ADMISSION TICKETS ONLINE NOW! 

WWW.PROSWEETS-COLOGNE.COM/TICKETS 

Koelnmesse GmbH 

Messeplatz 1 

50679 Köln, Germany 

Tel. +49 1806 383 763 

Fax +49 221 821-991360 

visitor@prosweets-cologne.de 

Departments 

42 Spotlight on the Future of Food 

44 Barry Callebaut Opens CHOCOLATE ACADEMY TM Center Dubai 

at the Foot of Burj Khalifa 

46 Food Ingredients Specialists Reunited 

48 Calendar of Events 

PSC_2022_Anzeige_Food_Marketing_Technology_92x244mm_Intl_GB.indd 1 12.11.21 11:39

Vol. 35 • 31377 

ISSN 0932-2744 

6/21 

Cover: Endress+Hauser 

To ensure the reliable operation of its 

evaporative cooling plants, Hochwald 

Foods decided to use Clorious2 generators 

at its site in Germany. The automated 

complete solutions disinfect the 

cooling water used in this process with 

chlorine dioxide. This innovation is a 

fully automated system for disinfecting 

equipment with chlorine dioxide, one of 

the most effective biocides. 


Pathogens 






Cherries 

Our Cover Story starts on page 6. 

Gluten-free Bread 

The gluten-free food market is projected to reach more than $40 

billion by 2025. Gluten-free bread is often thought of as crumbly, 

dry and flavorless. Although there are studies showing effects of 

hydrocolloids on final gluten-free bread quality, understanding 

of their role in structural changes during different stages of 

processing is limited. A new study emphasises the importance 

of hydrocolloids as stabilizers. Four different hydrocolloids were 

tested individually at different levels of use in a gluten-free 

sandwich bread. The study is presented on page 14 

Injecting Value to Seafood 

There are multiple reasons for injecting fish with brine, most 

important is the need to ensure product safety especially for 

ready-to-eat products. Brines include salts and additives that 

inhibit bacterial growth and extend the product’s shelf life 

and flavor. If fish is dried & smoked, it will lose weight in the 

process. Adding brine before smoking ensures that the product 

remains succulent, with less protein loss, while it absorbs the 

characteristic smoked flavors. See the full story on page 28 

Cluster Separating Cherries 

The traditional cluster-cutting of stems from grouped cherries 

exposes the fruit to a series of tines, blades, and blade guards. 

This can cause pitting damage in a significant percentage of 

the fruit. This problem is especially troublesome with more 

delicate and lighter-skinned cherries. Consequently this may 

lower the value of the crop, making it unable to meet certain 

market requirements because shelf-life is shortened. Until now, 

this loss of potential product revenue has seemed unavoidable. 

But the launch of the all-new Cascade Singulator solves this 

age-old food problem. Marketing Find & out Technology more on page • February 36 2016 

Key No. 97084

Cover Story 

No Chance for Pathogens and Biofilms 

To ensure the reliable operation of its 

evaporative cooling plants, Hochwald 

Foods GmbH decided to use Clorious2 

generators at its site near the town 

of Erftstadt in western Germany. The 

automated complete solutions disinfect 

the cooling water used in this process 

with chlorine dioxide. 

Water-using processes face the ongoing 

threat of microbial contamination. 

Nutrients contained in the feed water 

can accumulate inside pipes and tanks 

and therefore make it easier for other 

microorganisms to settle and multiply. 

This is because these organisms find a 

protective shield in the growing biofilm 

and become even more resistant to heat, 

disinfection and dehydration. Having 

an excessively high concentration 

of pathogens in the water not only 

compromises the process reliability 

and product safety, but the biofilms 

also provide excellent living conditions 

for legionella – bacteria which are a 

significant risk to health. 

An innovative complete solution 

Operators must use an effective 

method for disinfecting their plants in 

order to prevent biofilms from forming. 

To assist them with this, Endress+Hauser 

has teamed up with Brenntag GmbH 

and a.p.f Aqua System AG to develop 

the Clorious2 generator and bring it 

onto the market. This innovation is a 

fully automated system for disinfecting 

equipment with chlorine dioxide, one 

of the most effective biocides. 

Thanks to its unique patented process, 

the Clorious2 generator produces 

ready-to-use chlorine dioxide on-site 

whenever it is needed and is also 

available in different reactor sizes. A 

complete solution, Clorious2 also offers 

measuring and analysis technology, 

as well as various services – from 

Untreated milk is converted into high-quality milk products at Hochwald’s production site in Erftstadt. 

6 


Cover Story 

commissioning to repairs, maintenance 

and remote monitoring of the 

generator. 

Universal use in water treatment 

The Clorious2 complete solution can 

be used in virtually all sectors and 

applications – whether for process 

water, drinking water, cooling water, 

flushing water or wastewater. Dairy 

specialists Hochwald Foods GmbH based 

in Erftstadt decided to purchase two 

Clorious2 generators. These systems 

have been used in the evaporative 

cooling plants’ water cooling circuits 

for over a year, with the manufacturer 

focusing firmly on vapor water. At its 

site in Erftstadt, the company produces, 

and packages condensed milk, UHT 

milk, milk drinks, whipped cream, 

coffee creamer and frothed milk. 

During condensation, water is removed 

from the milk and this produces vapor 

water. To reuse the equipment, it must 

be sterilized to ensure that there are 

perfect microbial conditions in the 

cooling circuit and that the equipment 

complies with the 42nd regulation 

cooling system in the evaporative cooler. 

Full commitment: Clorious2 generator with control cabinet and precursor containers at Hochwald 

Food GmbH in Erftstadt, Germany. 

of the German Federal Immission 

Control Act (42 BImSchV). Since it took 

effect in 2017, this regulation has laid 

out specifications for operators of 

evaporative cooling plants, cooling 

towers and wet scrubbers. It includes, 

among other information, limit values 

for legionella concentrations in water 

and the time intervals for examinations 

by accredited laboratories. 

fmt 

“With the Clorious2 complete 

solution, we attain perfect hygiene 

conditions and comply with the 

42nd regulation of the German 

Federal Immission Control Act. The 

generators run fault-free and the 

support given by the service team 

is excellent.” 

Yvonne Mindt, Energy Officer at 

Hochwald Foods GmbH in Erftstadt, 

Germany 


7

Ingredients 

Baby Food Farmers to Start Agronomy 

Training Session Focused on 

Soil Biodiversity 

• Strengthens the offerings in key fruit and vegetable product streams 

• Focus on soil biodiversity to enhance crop yield 

• Further proof of differentiation through advanced agronomy practices 

Symrise Diana Food announces that it has organized and instituted a new training session. It specifically 

targets farmers in the French Alps who supply fruits for baby food. The program, which focuses on best 

practices for soil biodiversity, aims at improving the quality and yield of the key crops used in baby foods 

Many farmers follow traditional 

agronomy practices passed down from 

previous generations. Very often, they 

would benefit from more awareness 

of how a deeper understanding of the 

nature of their soil can improve output. 

With this training, Symrise Diana Food 

agronomists can show farmers the 

role soil plays in producing fruits and 

vegetables that capture all the inherent 

goodness of their terroir. Combining 

this new technical knowledge with the 

farmers’ traditional methods yields a 

very high quality. 

According to Aurélie Pellé, Global Fruit 

Product Line Director at Symrise Diana 

Food, “Consumers are looking for 

products for their babies that come as 

close as possible to homemade. They 

want baby foods with natural, clean, 

and simple ingredients processed in 

the most gentle way. For this reason, 

agronomy plays such an important role 

in the category. Growing the best, most 

nutritious fruits and vegetables allows 

minimal processing and an end product 

that stays true to itself.” 

Symrise Diana Food offers a large 

range of baby food ingredients. 

They support the specific nutritional 

needs of children in the age groups 

of 6 months to 3 years, beginning 

with the introduction of solid foods 

into the diet. Fruit product streams 

include banana, apple, and strawberry. 

Vegetable streams include carrot, 

tomato, and spinach. Symrise Diana 

Food production sites carry the FSC 

22000 certificate. This enables the 

company to provide ingredients that 

meet the health and safety standards 

this category demands: minimum levels 

of contaminants, low microbiology 

levels, and low levels of chemical 

contaminants and foreign bodies. 

Consumers increasingly look for 

organic ingredients in the baby food 

category. Therefore, we find more 

organic products in the market than in 

any other category. The Symrise Diana 

Food Baby Food portfolio meets this 

demand, with organic certification 

compliant with the European, 

American and Chinese markets. 

Excellence in agronomy lies at the 

foundation of Symrise Diana Food’s 

value proposition. The company 

can draw on its historical knowhow, 

expertise and global network 

of agronomic experts. This enables 

Symrise Diana Food to select the 

best varieties and the best growing 

conditions in order to maximize the 

potential of the species. With proximity 

to farmers and producers, Symrise 

Diana Food agronomists fully involve 

in the cultivation cycle, guaranteeing 

traceability, transparency, and 

sustainability of agricultural practices. 

This expertise and experience from 

farm to fork makes Symrise Diana 

Food a trusted partner for developing 

wining solutions for Baby Food 

manufacturers. 

fmt 

8 food Marketing & Technology • December 2021

Sustainable ingredients 

for better-for-you 

snacks and baked goods 

Glucono-delta-Lactone, eGdL and 

Monosodium Citrate 

The perfect leavening agents for variable 

leavening profiles in phosphate-free baked 

goods 

Xanthan Gum 

Vegan hydrocolloid that helps creating texture 

and taste in gluten-free bread 

Potassium L(+)-Lactate/Vinegar 

Preservative-free shelf life extension with a 

blend of potassium lactate and organic vinegar 

ERYLITE ® Erythritol 

First choice to create sugar reduced betterfor-you 

sweet baked goods 

sub4salt ® 

Sodium reduction without taste compromises 

NON 

GMO 

Project 

VERI F I E D 

nongmoproject.org 

www.jungbunzlauer.com 

Key No. 101357

Ingredients 

Infused Dried Fruits Portfolio Expanded 

with the new Quality Products from 

Ocean Spray Cranberries 

• Ocean Spray establishes its global quality standard for infused dried fruits in Europe for the first time 

with Zarecki Foods, the Polish processing partner and Bösch Boden Spies affiliate 

• The new Beyond Cranberries range from Ocean Spray will initially include infused dried sour cherries, 

cultivated blueberries and blackcurrants. All in consistent top quality from regional European cultivation. 

• As a traditional B2B distribution partner, Bösch Boden Spies markets this extended range of Ocean Spray 

products exclusively in continental Europe for the food industry and retailers. 

Following a strategic initiative of 

its long-standing cranberry partner 

Ocean Spray, the leading European 

B2B food ingredients supplier Bösch 

Boden Spies is expanding its dried 

fruit product portfolio. In this context, 

they are working in close cooperation 

with Polish fruit processor Zarecki 

Foods, in which Bösch Boden Spies has 

held a stake since September 2020. 

Ocean Spray has contributed its 

extensive processing expertise 

to the expansion of its strategic 

partnership with Bösch Boden Spies. 

The production experts of the world’s 

largest US cranberry producer, with 

annual sales of 2 billion euros, have 

closely supported the expansion of 

fruit processing specialist Zarecki 

Foods in Poland in recent months. 

As a result, they are ensuring Ocean 

Spray’s highest global quality 

standards. 

“We are very proud that Ocean 

Spray, as the global market leader, 

is expanding its product portfolio 


Ingredients 

together with us and can now also 

offer other infused dried fruits 

from Europe in addition to the 

successful cranberries. This step is a 

clear commitment to the European 

market and our customers. At the 

same time, Ocean Spray is opening a 

new chapter in its traditional single 

product strategy,” says Dirk Schmidt, 

Managing Partner and Co-CEO of 

Bösch Boden Spies, who is responsible 

for the newly created Value Added 

Processing service area. 

The new Beyond Cranberries range 

from Ocean Spray initially includes 

sweetened dried sour cherries, 

cultivated blueberries and black 

currants in top quality from regional 

cultivation. 

With this portfolio expansion, 

Bösch Boden Spies is consistently 

strengthening its position as a leading 

B2B supplier to the food industry and 

the retailers in Europe. At the same 

time, Bösch Boden Spies and Ocean 

Spray are thus creating a new quality 

standard in the category of infused 

dried fruits. 

“We are looking forward to working 

with Bösch Boden Spies and Zarecki 

Foods on this strategic project, which 

will significantly expand our product 

portfolio in Europe” said Lee Doleman, 

General Manager Ingredients 

EMEA at Ocean Spray. “This 

is a unique opportunity for 

our historic brand to expand 

our portfolio to include 

more infused dried fruits 

of the highest quality and 

based on raw ingredients of 

safe European origin, leveraging 

Zarecki Foods’ state-of-the-art 

production facilities.” 

fmt 


11

Ingredients 

New Flavor Solution to optimize for 

Whey Protein Beverage Taste 

Performance 

Synergy Flavors has launched 

4PROTEIN: a flavor solution to 

optimize the taste performance of 

whey protein products. Designed to 

make product formulation easier, it is 

declarable on-pack as a natural flavor 

and offers a range of texture and 

flavor benefits. 

Flavoring dairy proteins can be a 

challenge. While the quality and 

taste profile has improved in recent 

years, many variables such as protein 

type, processing and batch to batch 

variance may still impact on taste. 

There is almost universal agreement 

among protein powder consumers 

that great taste is key. Synergy 

surveyed international core users 

of sports nutrition products to 

define their expectation of ‘great 

taste’. Creamy taste and consistency 

were discovered to be the most 

appealing taste characteristics, while 

problem off-notes like mouth-drying, 

cardboard, bitterness and astringency 

continue to impact product appeal 

and remain a barrier to the nutrition 

category. [Source: Synergy consumer 

study 2021] 

Capturing these insights, Synergy’s 

product development process 

focused on achieving optimal taste 

performance for consumers, and 

a versatile, convenient and costeffective 

solution for manufacturers. 

Product performance was validated by 

an in-house, expert sensory panel. 

Through the addition of Synergy’s 

solution, manufacturers can create a 

natural, creamy taste and sweetness 

in their products, mask off-notes 

and improve mouthfeel in whey 

protein isolate (WPI) and whey 

protein concentrate (WPC), as well as 

delivering a richer, creamier taste and 

texture across different whey protein 

sources. 

Chris Whiting, Category Manager, 

Synergy Flavors, commented: 

“Synergy’s 4PROTEIN range lifts the 

overall taste experience of whey 

protein products, making them more 

indulgent and premium. While flavor 

profiles and variants have improved 

significantly in recent years, the 

mainstream adoption of protein has 

created more discerning consumers 

and we’re all too aware of the main 

complaints of core users of sports 

nutrition products. Being part of 

the Carbery Group, a leading global 

whey protein supplier, means that 

Synergy is uniquely placed to develop 

flavor solutions for whey proteins. 

Whether you’re looking to build back 

creaminess to protein with lower fat 

levels, or create brand new, indulgent 

flavors, Synergy’s versatile 4PROTEIN 

flavor solutions will help you to 

elevate the taste experience for sports 

nutrition lovers. 

fmt 


Ingredients 

New High-Performing Solution for 

Indulgent Plant-based Creams 

IFF introduces a high-performing, innovative 

solution for the dairy alternatives 

market. This revolutionary, vegan 

suitable stabilizer is simple to use and 

stable throughout shelf life, and it 

delivers everything that manufacturers 

need to differentiate and expand into 

new markets with lesser risk and lower 

costs. Manufacturers can look forward 

to an unbeatable performance with 

VEGEDAN ® WP 1800 due to its excellent 

ability to withstand heat-shock, superior 

whipping speed and long-standing 

firmness of the foam. 

“One of the challenges manufacturers 

often face is the viscosity build-up over 

time due to temperature variations. 

With VEGEDAN ® WP 1800, plant-based 

whipping creams will remain stable for 

up to nine months, so manufacturers 

can expand their geographical reach 

with confidence,” says Kim Dahl, senior 

application specialist, IFF. 

With VEGEDAN ® excellent capacity for 

stable air incorporation, the cream is 

transformed into a stable, firm foam 

with just 90 seconds of whipping, 

making it the perfect long-lasting 

decorative topping. “Consumers 

experience a highly indulgent product, 

while the high overrun and absence of 

protein in the stabilizer solution actually 

reduce costs,” Dahl explains. 

While VEGEDAN ® WP 1800 is primarily 

used in chilled whipping cream 

applications, it is also possible to use 

it at an ambient environment due to 

its high temperature tolerance. This 

extends the range of applications 

and climates where it can be put to 

successful use. 

fmt 


13 

Key No. 99420

Ingredients 

Creating Texture in Gluten-Free Bread 

with Xanthan Gum 

By Benjamin Stomps, Product Manager Biogums and Jorge Cortines, Project Manager Application Technology 

Abstract 

The gluten-free food market is 

projected to reach nearly $6.5 billion 

in the US and the global market is 

anticipated to reach more than $40 

billion by 2025. Gluten-free bread is 

often thought of as crumbly, dry and 

flavorless. Yet although hydrocolloids 

are known to help texturise glutenfree 

bread, after more than three 

decades of gluten-free manufacturing 

and R&D efforts, it has not yet been 

perfectly understood how they do this. 

Although there are studies showing 

effects of hydrocolloids on final glutenfree 

bread quality, understanding of 

their role in structural changes during 

different stages of processing is limited. 

This study emphasises the importance 

of hydrocolloids as stabilisers of the 

sequential foaming process during 

proving and baking. Four different 

hydrocolloids, xanthan gum, guar 

gum, hydroxypropyl methyl cellulose 

(HPMC) and psyllium husk, were 

tested individually at different levels 

of use (0.0, 0.6, 1.2, 2.4 and 3.6 wt%) 

in a gluten-free sandwich bread. The 

measurement of loaf rise showed that 

xanthan gum was the best stabiliser 

for both the cold foam during proving 

and the hot foam during baking, 

resulting in a lower-density loaf. There 

is a good correlation between foam 

stability and level of use of xanthan 

gum. Texture analysis results proved 

that xanthan gum imparted a softer, 

more cohesive (less crumbly), elastic 

texture that resembles a gluten 

bread. To explore potential synergies 

in texture, two binary blends of 

xanthan gum with HPMC and with 

psyllium husks at different ratios were 

tested. Contrary to our hypothesis, no 

advantage in texture or density was 

found. Finally, xanthan gum was tested 

in two different applications other 

than sandwich bread, a gluten-free 

baguette and an ancient-grains glutenfree 

bread, where the correlation 

between the xanthan gum content and 

foaming stability was corroborated. 

The challenge 

The global gluten-free market 

originally catered to the need for 

gluten-free diets by people suffering 

from celiac disease. Over the years a 

gluten-free diet has become a lifestyle 

choice among millennials in their 

search for a more healthy life. This 

trend caused a tremendous growth in 

demand for gluten-free products. The 

trend affected all market segments. 

In some food categories, gluten-free 

alternatives could easily be brought 

to the market by exchanging glutencontaining 

ingredients. However, in 

other categories, the formulators have 

had to overcome different challenges 

to adapt to the trend for a glutenfree 

diet. The broad field of bakery 

products is one such challenging 

food category. Many of the different 

types of bakery products are based 

on complex recipes. To match the 

appearance, taste profile and texture 

of regular bakery products, not only 

does the gluten-containing flour have 

to be exchanged, but new ingredients 

have to be added to the recipe to 

compensate for the functionality of 

gluten. Since these new ingredients 

interact with other ingredients of the 

recipe, more adjustments and work are 

needed to achieve the desired outcome. 

The aim of the research reported here 

was to obtain a better understanding 

of the role of xanthan gum and its 

contribution to successful gluten-free 

baking. 

The problem addressed 

Gluten-free bakery in general lacks the 

binding ability and structural support 

that gluten imparts to the dough 

during the foaming process as well as 

the normal springiness and toughness 

of the breadcrumb structure. Adding 

biopolymers, specifically hydrocolloids, 

helps produce doughs with bread-like 

structures that more closely resemble 


Ingredients 

their original counterparts. There 

are a wide range of hydrocolloids 

that can be used; however, the 

most commonly used are xanthan 

gum, guar gum, hydroxypropyl 

methyl cellulose (HPMC) and 

psyllium husk mucilage. Choosing 

the correct hydrocolloid to texturise 

bread helps stabilise the foaming 

processes. 

Gluten-free baking is usually a 

two-step foaming process: first 

there is the cold foaming during 

proving and then the hot foaming 

during baking. [1] The two steps are 

connected and sequential as underor 

over-proving cannot be corrected 

by the hot foaming process. On 

the other hand, even after a good 

cold foaming process, a poor or 

unstable hot foaming process will 

lead to unsatisfactory results in 

the baked product. [2,3] Therefore 

adding a hydrocolloid or a blend of 

hydrocolloids that can act on both 

processes is of utmost importance 

to impart the correct characteristics 

of breadcrumb to the baked goods. 

[1] 

The hydrocolloids transform 

dough characteristics of malleability, 

cohesiveness, hardness and 

springiness through heat treatment 

into bread-like baked products in 

terms of elasticity, cohesiveness and 

softness. [4] 

a bread-like structure and breadcrumb 

texture that are as close as possible to 

the original. 

By showing how hydrocolloids help 

deliver different characteristics to 

the dough and the baked goods, this 

study offers help to bakers and product 

developers choose which hydrocolloid 

or blend of hydrocolloids to use in their 

formulations. 

In general, making traditional wheat 

bread consists of hydrating a wheat 

flour and kneading the dough to 

develop some degree of gluten 

network; fermentation then produces 

Projekt2_Layout 1 05.03.2021 13:24 Seite 3 

gases that are trapped in the gluten 

network. The gluten network relaxes 

over time, so a second or further 

kneading/fermentation sequences 

can be applied, until the desirable 

degree of trapped gas and texture is 

reached. [9,10] The dough is then shaped 

and fermented (proved) one last time 

before baking. During baking, the 

initial warming up of the dough will 

accelerate the fermentation, producing 

more gases, and the gases already 

trapped will begin to expand with 

increasing temperature. [9,10] This is what 

makes the dough rise during baking, 

and it is only possible due to the 

leading function provided by gluten. 

With continued heating, the gluten is 

denatured and the hydrated starches 

COLOUR 

For extra boost! 

Adding hydrocolloids can also have 

a significant sensory impact. This 

may be positive, adding cereal, 

earth, or wheat flavors; negative, 

imparting beany flavors; or neutral, 

with no alteration to the flavor at 

all. The same concept applies for 

appearance: hydrocolloids may 

darken or lighten the colour or have 

no visual impact. [5] 

This study focuses on four widely 

accepted hydrocolloids to be 

tested against each other under 

a standardised set of trials based 

on a gluten-free sandwich bread 

recipe. [6,7,8] Their performance is 

tested in relation to how well they 

can individually stabilise a cold 

foam produced during proving and 

subsequently stabilise hot foaming 

during baking. The goal is to deliver 

food Marketing & Technology 

Key No. 99993

Ingredients 

hydrocolloids. At this point, a sample 

of the dough was taken to be tested 

in the texture analyser to understand 

the characteristics of the dough to be 

fermented. 

will take over the role as main texture 

agent by gelatinising, setting and then 

dehydrating into their final structure. 

On the outside the gelatinised starch 

will dehydrate quickly and the starches 

will dextrinise and burn to produce 

a crust, while on the inside the still 

aerated gel dehydrates more slowly 

until finally baked and dehydrated. [11,12] 

For gluten-free breads the process 

is simpler, even though they do not 

possess gluten. Formulations are 

typically high in starch and so a large 

amount of water is needed in order 

to properly hydrate starches, fibers 

and hydrocolloids. [13] It is not possible 

to over-mix a gluten-free formulation, 

as the viscosity is dependent on the 

amount of starch and hydrocolloids 

present; however, it is possible to 

under-mix by not giving enough mixing 

time. After properly hydrating, the 

dough should be shaped. For certain 

types of breads high viscosity is enough 

to maintain structure. Alternatively 

the dough can be placed in a baking 

tin. After depositing the dough, there 

will be only one fermentation (proving) 

step because the dough strength is only 

dependent on the viscosity imparted by 

the hydrocolloids, which will be weaker 

than a gluten network. During proving, 

starches and hydrocolloids should be 

able to hold the gases produced. [6] The 

hydrocolloids mimic gluten by creating 

the highly viscous continuous medium 

in which starches can disperse but at 

the same time remain bound. Together 

the hydrocolloids and the starches form 

a stretchy matrix able to withstand 

a rupturing of the continuity of the 

medium while gases are produced 

during fermentation and baking. 

Specifically during baking, when 

fermentation is sped up and already 

trapped gases further expand the 

dough, it is of primary importance that 

high viscosity is maintained in hotter 

environments for the foam to survive 

until starches are gelatinised. With 

dehydration of the gelatinised foam, 

the structure sets into a breadcrumb 

and crust. [3] 

Experimental 

Raw materials and formulation 

The trials were based on the sandwich 

bread recipe shown in table 1. The 

hydrocolloids xanthan gum, guar gum, 

HPMC and psyllium husk were added at 

different concentrations to investigate 

the effect of viscosity and binder 

capability on stabilisation of the foam. 

[3,14] 

Dough preparation and baking 

process 

The first step consisted of mixing all the 

powders and crystals into a homogeneous 

powder mix by incorporating white rice 

flour, brown rice flour, potato starch, 

tapioca starch, oat flour, non-fat milk 

powder, sugar, glucono-delta-lactone, 

sodium bicarbonate, the salt replacer, 

sodium stearoyl lactylate (SSL) and the 

hydrocolloids. The yeast was added to 

the powder mix and everything was 

blended for one extra minute. The water, 

whole eggs and melted shortening 

were added slowly while stirring. High 

shear mixing (180 rpm) was performed 

for 10 min to hydrate starches and 

The second step was proving. If the 

time and temperature are not enough 

to reach maximum stable foam 

development doughs can be under- or 

over-proved. Under-proving would 

result in denser breads with doughy 

sections, whereas over-proving exceeds 

the expansion capacity of the foam that 

subsequently becomes weak and starts 

bursting, which yields denser breads 

with channelling. [12] To understand 

how different proving temperatures 

would affect the foaming process 

and then select the most appropriate 

temperature, a test matrix was designed 

(table 2) with three temperature and 

four time variables. 

The temperature of the water and the 

temperature of the proving cabinet 

controlled the temperature of the dough. 

The correlation between the dough 

temperature reached and ingredient 

temperature is shown in table 3. The 

dough was stored in a proving cabinet 

with 85% relative humidity. 

The third step in making gluten-free 

bread was baking. After achieving 

a stable maximum foam during the 

proving step, the fermented dough 

was baked. Traditionally the baking 

temperature for sandwich breads 

extends from a minimum of 175°C to 

maximum of 190°C for 30–35 min. [12] 

For this study, 175°C with steam was 

chosen to balance between proper 

starch gelatinisation and a softer 

crust development. Baking at a lower 

temperature also leads to a slower 

dehydration process that protects 

the foam. The baking time had to 

be extended to 90 min to properly 

remove additional water from the 

formulation. [13] 

The fourth and final step was cooling. 

Once the loaf had baked at 175°C 

for 90 min with steam, the bread 

was taken out of the oven and left 

at room temperature to cool down 

in the baking tin for 25 min. After 

unmoulding, cooling was continued at 


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Ingredients 

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room temperature on a wire tray for 90 min. The loaves were then wrapped in 

a high barrier film and stored at room temperature. Analytical measurements 

were conducted the next day. 


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17 

www.daxner.com 

Key No. 99907

Ingredients 

high adhesion in combination with 

very low cohesion appears sticky. 

Adherence to baking tin walls can 

help the dough to rise. 

Results and Interpretations 

Analytical measurements 

Doughs and breads were assessed 

using a texture analyser with a 

38.1 mm diameter acrylic probe. A 

Texture Profile Analysis method with 

a 5 g trigger was used, at 10 mmdeformation 

and a speed of 0.5 mm/s, 

to measure hardness, cohesiveness 

and springiness. Two hundred gram 

samples from each dough and 1.5 cm 

thick slices from each loaf were 

analysed. The height of the loaf was 

measured by cutting the loaf into 

three equal sections. The middle 

section was measured using callipers 

to the highest peak. 

The performance during dough 

preparation, proving, baking and in 

the final bread was evaluated based on 

the characteristics below. Attributes 

differ depending on whether they 

were analysed in the dough or a 

finished baked loaf. 

Hardness 

• Hardness was determined by 

measuring the peak load when 

pressing the probe onto a defined 

amount of dough. The harder the 

dough, the more rising during 

proving is restricted. On the other 

hand, too soft a dough leads to 

collapsing. For the baked bread, 

hardness provides a first indication 

of mouthfeel when chewing. 

Cohesiveness 

• Cohesiveness represents the tendency 

of the dough to stick together. A lower 

cohesiveness is favourable to support 

the rising of the dough. In the baked 

bread, greater cohesiveness is desired 

to provide a firm, bread-like crumb. 

Springiness 

• Springiness refers to the elastic 

recovery of the dough or of the 

baked goods when releasing an 

external force. Depending on the 

type of baked goods, more or less 

springiness can be desirable. For 

example wheat breads should show 

greater springiness, whereas cookies 

should be less springy. 

Adhesion 

• Adhesion indicates the bonding 

strength to a surface. A dough with 

Dough and proving 

The texture of gluten-free bread is 

developed through two sequential 

foaming processes – the first cold and 

the second hot. As they are connected 

and the final baked texture is 

dependent on both foaming processes, 

understanding how hydrocolloids 

affect each foaming process can help 

to understand how the hydrocolloid 

works and how to use it in different 

formulations and types of gluten-free 

bakery. [3] Prior to foaming, the textural 

characteristics hydrocolloids imparted 

to the dough were measured. 

The hardness of the doughs prepared 

with the four different hydrocolloids 

is shown in figure 1. Only minor 

differences between xanthan 

gum, psyllium husk and HPMC are 

noticeable. The hardness of guar gum 

increases substantially with increasing 

concentration, which has a negative 

effect on rising performance during 

fermentation. 

With increasing hydrocolloid 

concentration the cohesiveness in 

the dough decreases for all four 

hydrocolloids. All four hydrocolloids 

show similar cohesiveness behaviour 

in the dough. Xanthan gum has the 

overall lowest values, making it more 

favourable because high cohesiveness 

between the starch granules will 


Ingredients 

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restrict the spread through the continuous viscous phase as 

the foaming process takes place. [6] 

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Springiness is differently affected by the hydrocolloids. 

HPMC increases the springiness of the dough with 

increasing concentration, whereas for psyllium husk 

and guar gum the springiness mostly remains the same 

at different concentrations. Xanthan gum is the only 

hydrocolloid that reduces the springiness of the dough 

with increasing concentration. The reduced springiness 

is beneficial for the dough as it will have a lower elastic 

contraction while foaming, producing a more stable foam. 

From the dough measurements it can be concluded that 

doughs or batters should not be too hard or too cohesive 

so the starches in the continuous medium can easily trap 

gases and expand by dispersing throughout the expanded 

medium. Doughs and batters should also not be too 

springy so the foam remains more stable with less elastic 

contraction while fermenting. [7] 

Proving at a cold temperature of 16°C requires longer proving 

times – about 40% longer than at room temperature – to 

achieve maximum foaming. It also requires a refrigerated 

chamber. The slower cold fermentation did produce a 

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Key No. 98731 


19

Ingredients 

exhibits low viscosity at low shear. [17] 

Thus during proving the viscosity of 

the dough is quite low, which leads to 

reduced foam stability. HPMC is quite 

similar in its behaviour to psyllium: 

HPMC exhibits low viscosities in cold 

low-shear processes and as such it 

stabilises much less during proving. [4,7] 

stable foam, whereas hot proving at 

30°C with accelerated fermentation 

resulted in a more aggressive foaming 

process that required shorter times but 

increased monitoring of foaming as it 

was easy to over-prove. The higher the 

temperature the more aggressive the 

foaming because of increased activity 

by the yeast, but this more aggressive 

foaming is also less stable. [12] 

The most reproducible results with an 

open crumb structure, evenly distributed 

gas cells and low deformation after 

baking were achieved at 21°C with 

60 min proving time. Based on these 

findings the proving conditions chosen 

were room temperature of 21°C for 

60 min for all hydrocolloid testing, as 

this required neither a refrigeration 

chamber nor very long times for the 

cold foaming. 

Baking (hot foaming) and final 

texture 

During baking, the proved foamed 

dough continues to rise as fermentation 

continues and is accelerated by 

increasing temperature and expanding 

gases in the foam. As the yeast is killed by 

temperature, the starch gelatinisation 

helps stabilise the colloidal foam into 

a foamed gel. Baking dehydration also 

increases viscosity of the hydrocolloids 

in the continuous phase, helping to 

further stabilise the foam. As the bread 

is taken out of the oven, the foamed 

gel cools down. If the structure is strong 

enough it will resist contraction as the 

hot expanded gas cells cool down and 

contract. If the structure is weak the 

bread can collapse in on itself, yielding 

a denser product. [15] 

After cooling down to room 

temperature the loaf height was 

measured to represent the stability and 

strength of the foamed gel. The effect 

of the hydrocolloid concentration on 

the loaf rise is shown in figure 4. 

The loaf rise of the sandwich bread with 

xanthan gum correlates well with the 

concentration used. A high rise can be 

achieved by choosing the corresponding 

xanthan gum concentration. The 

difference in loaf rise is also clearly 

visible when comparing the sandwich 

loaves themselves, as shown in figure 5. 

The other three hydrocolloids – psyllium 

husks, HPMC and guar gum – have a 

weaker effect on loaf rise than xanthan 

gum. This can be explained by analysing 

where in the two sequential foaming 

processes they fail. Psyllium husk upon 

hydration produces a weak gel that can 

help stabilise a foam during proving, 

but upon heating during baking this 

psyllium gel melts, leaving a rather low 

viscosity when compared to the other 

hydrocolloids studied. [16] The gel melts 

at quite low temperatures, before 

all the starches can gelatinise and set, 

and so the foam loses support during 

baking, yielding lower expansion of 

gas cells and a denser product. [5,16] With 

guar gum a different phenomenon 

occurs: foaming through fermentation 

is a low-shear process, and guar gum 

Even though HPMC does impart high 

viscosity in hot environments, this 

does not overcome the weak foam 

stabilisation during cold foaming. 

Xanthan gum is a shear-thinning 

hydrocolloid, which means that at low 

shear it exhibits high viscosity. [17,18] In 

hot environments, xanthan gum does 

lose some viscosity but the viscosity it 

maintains is still substantial. Xanthan 

gum helps to stabilise foaming during 

proving in the cold step and during 

baking in the hot step. Xanthan 

gum continues to stabilise the foam 

through its relatively high viscosity as 

the medium rapidly dehydrates, until 

starches gelatinise and set. This results 

in a not too hard, not too cohesive, not 

too springy dough with enough viscosity 

to facilitate the foaming process. 

Texture of baked bread 

As seen in figure 4 and figure 5, xanthan 

gum delivered a less dense, more 

aerated breadcrumb with a high rise. 

Psyllium husk was the only hydrocolloid 

used that yielded a weaker structure 

in baked bread with increasing use of 

it. This may be due to the bread’s very 

crumbly structure. Guar gum, HPMC 

and xanthan gum all increased hardness 

as the concentration was increased. The 

baked bread made with xanthan gum 

is substantially softer due to the fact 

the breadcrumb structure is more open 

and aerated. This is also related to the 

following attributes of cohesiveness 

and elasticity as shown in figure 7 and 

figure 8, respectively. 

As can be seen in figure 7, xanthan 

gum imparts a more cohesive texture in 

the more aerated soft structure, which 

results in a less crumbly product. HPMC 

has the lowest value for cohesiveness, 

which makes the bread more crumbly. 

For springiness, which is desired in 

some baked products, it can be seen 


Ingredients 

viscosity with rising temperature, 

whereas HPMC gels with increasing 

temperature. [17] 

Due to these contrasting properties, 

it was assumed that a combination of 

these two hydrocolloids would have 

a beneficial effect on loaf rise and 

the texture of the breadcrumb. Six 

different ratios of xanthan gum and 

HPMC blends were tested and the loaf 

rise and bread texture were analysed. 

that psyllium husk has the highest 

measurement, followed closely by 

xanthan gum and guar gum, and 

significantly lower springiness for HPMC. 

Overall, it can be seen that xanthan 

gum imparts a softer, more aerated 

baked texture with higher cohesiveness, 

meaning less crumbliness and high 

springiness. This is because xanthan 

gum is able to properly stabilise the 

foam in both cold and hot environments 

as well as to keep viscosity high enough 

to bind the breadcrumb. 

Testing of HPMC and xanthan 

gum blend in bread 

Up to this point, the hydrocolloids 

were only tested individually to 

understand how they affect dough 

foam stability and how they impart 

texture characteristics to baked bread. 

It is common to combine hydrocolloids 

to impart different textures, Flavors 

and appearance to gluten-free breads. 

[2,4,6,7,8,15,16] 

For xanthan gum and HPMC 

it is known that their viscosity is 

temperature dependent. Xanthan gum 

shows a reversible process of decreasing 

The loaf rise correlates with the xanthan 

gum concentration in the dough, 

whereas for HPMC there does not seem 

to be a positive correlation with the rise 

of the loaf. As such, it can be concluded 

that there is no benefit to using both 

hydrocolloids together. In terms of 

hardness the breadcrumb behaved 

similarly to the individual results shown 

previously: the more xanthan gum 

that was used in the blend the more 

expanded the loaf of bread and so the 

softer the texture became. In contrast, 

the more HPMC was used in the blend, 

the less expanded the bread was, 

resulting in a denser, harder texture. 

Key No. 99497 


21

Ingredients 

Although no synergy was found, these 

results do confirm that loaf rise and 

crumb texture are mainly supported by 

the addition of xanthan gum. 

Testing of psyllium husk and 

xanthan gum blend in bread 

As with HPMC, different ratios of 

xanthan gum and psyllium husk blends 

were tested, in this case five. 

This series of tests also showed no 

synergetic effect from combining the 

hydrocolloids. Increasing the amount 

of xanthan gum increased the height 

of the loaf, which is a sign of a more 

stable foam able to retain more and 

bigger gas cells. In a direct comparison, 

the texture of the bread made with 

only psyllium husk was dense and 

crumbly. [15] 

Unlike the HPMC, the psyllium husk 

does improve the taste, by adding 

bread-like and cereal flavors. [5,15] 

Testing xanthan gum in other glutenfree 

bases 

Ancient-grain gluten-free bread 

In this section, the study explored 

a different gluten-free base that 

contained a larger amount of fibers and 

protein but had a lower starch content 

(table 7 in appendix) to see whether 

xanthan gum was able to stabilise the 

foam in this formulation as it had in the 

sandwich bread. A hydrocolloid-free 

formulation was tested and compared 

with the same formulation to which 

1.0 wt% of xanthan gum had been 

added. 

gum, again during both cold and hot 

foaming, guaranteed homogeneous 

suspension. The hydrocolloid-free 

ancient-grain bread had a rise height 

of 8.0 cm, while the bread containing 

xanthan gum reached a height of 

9.5 cm, showing the benefit of adding 

xanthan gum. 

Gluten-free baguette 

It has been shown that xanthan gum 

is able to stabilise gluten-free foams 

to have an open breadcrumb. About 

1 wt% of xanthan gum is able to deliver 

an aerated texture similar to traditional 

gluten-containing sandwich bread. 

Increasing the amount of xanthan gum 

As can be seen in figure 9 (left), an 

ancient-grains loaf containing no 

hydrocolloid caves inward due to lack 

of structure. The image on the right 

shows how xanthan gum was able to 

stabilise the foam until the starches 

gelatinise and set, resulting in an 

aerated breadcrumb. This higher fiber 

content formulation was less prone 

to foam because of the lower starch 

content, giving a somewhat denser 

baked product. [5,12,19] However, this 

type of bread also contains inclusions 

(suspended particles) of legumes and 

grains such as quinoa, sprouted lentils 

and millet. This demonstrates that 

the viscosity produced by xanthan 


Ingredients 

increases the number of gas cells as well 

as the size of gas cells. For this reason a 

xanthan gum concentration of 2.5 wt% 

was used to develop a formulation (table 

8 in appendix) to mimic the open crumb 

of an artisan bread such as a baguette. 

The crumb structure with large air cells 

is shown in figure 10. By increasing the 

amount of xanthan gum from 1 wt% 

in sandwich bread to 2.5 wt% in the 

baguette it was possible to achieve a 

structure similar to the open crumb of a 

traditional artisan bread. Xanthan gum 

also increased hardness and cohesion of 

the baked goods, which are typical for 

these types of breads. 

These experiments demonstrate the 

stabilizing potential of xanthan gum 

for cold and hot bakery foams across 

different types of baked goods. 

Conclusions and future work 

This study compared the effects of 

individual hydrocolloid stabilisers on 

gluten-free sandwich bread foams 

and baked bread textures. Xanthan 

gum, HPMC, guar gum and psyllium 

husk were tested individually at 

varying use levels. Because xanthan 

gum is a shear-thinning hydrocolloid, 

it showed greater stability effects in 

both low-shear sequential cold and 

hot processes, [3] yielding a higher loaf 

rise and a softer, more cohesive yet 

elastic baked gluten-free sandwich 

bread texture. The optimum amount 

of xanthan gum use for gluten-free 

sandwich bread is between 1.0 and 

1.2 wt%. 

It was also shown that blending xanthan 

gum with either HPMC or psyllium 

at levels of use between 0.6−2.4 wt% 

does not give rise to synergy effects, 

and it was the xanthan gum that 

produced the primary foam stabilizing 

effect of the blend. Finally, increasing 

the xanthan gum level of use to 2.5 

wt% stabilised bigger air cells in the 

foam, simulating a gluten-free artisan 

baguette, and 1 wt% stabilised a 

more complex gluten-free formulation 

made up of ancient grains. The study 

demonstrated that xanthan gum is the 

best-performing hydrocolloid of those 

tested, as it better stabilises the foam 

through different thermal processes 

and formulations, 

imparting high 

viscosity in low shear 

(foaming). It is hoped 

that these insights will 

help product designers 

towards a more focused 

approach when developing 

gluten-free bakery products. 

This case study is not intended 

to be an exhaustive 

review of all potential 

hydrocolloids or blends 

of hydrocolloids to 

be used in glutenfree 

bakery, nor a full 

exploration of all glutenfree 

formulations. Further 

studies on different glutenfree 

applications such as cookies, 

pastry, pasta and other savoury 

food groups are needed to expand 

the understanding of hydrocolloids as 

stabilisers in more delicate foams and 

texture-specific bakery products. fmt 

The Authors 

Benjamin Stomps – Product Manager Biogums, 

Jungbunzlauer Ladenburg GmbH 

benjamin.stomps@jungbunzlauer.com 

Jorge Cortines – Project Manager Application 

Technology, Jungbunzlauer Inc. 

jorge.cortines@jungbunzlauer.com 

1) N. S. Deora, A. Deswal, H. N. Mishra, Food Engineering 

Reviews, 6, 89−104, 2014 

2) C. R. Encina-Zelada, V. Cadavez, F. Monteiro, J. Teixeira, U. 

Gonzlaez-Barron, “Combined effect of xanthan gum and 

water content on physicochemical and textural properties of 

gluten-free batter and bread”, Food Research International, 

111, 544−555, 2018 

3) L. Roman, M. Gomez, M. Martinez, “Mesoscale 

structuring of gluten-free bread with starch”, Food Science, 

38, 189−195, 2021 

4) J. Li, Y. Zhu, M. P. Yadav, J. Li, “Effect of various 

hydrocolloids on the physical and fermentation properties 

of dough”, Food Chemistry, 271, 165−173, 2019 

5) C. Cappa, M. Lucisano, M. Mariotti, “Influence of 

Psyllium, sugar beet fiber and water on gluten-free dough 

properties and bread quality”, Carbohydrate Polymers, 98, 

1657−1666, 2013 

6) I. Demirkesen, B. Mert, G. Summu, S. Sahin, “Rheological 

properties of gluten-free bread formulations”, Journal of 

Food Engineering, 96, 295−303, 2010 

7) R. Crockett, P. Ie, Y. Vodovotz, “How Do Xanthan 

and Hydroxypropyl Methylcellulose Individually Affect 

the Physicochemical Properties in a Model Gluten-Free 

Dough?”, Journal of Food Science, 76, 27−282, 2011 

8) C. M. Rosell, J. A. Rojas, C. Benedito de Barber, “Influence 

of hydrocolloids on dough rheology and bread quality”, 

Food Hydrocolloids, 15, 75−81, 2001 

9) J. A. Delcour, S. Vanhamel, R. C. Hoseney, “Physicochemical 

and functional properties of rye nonstarch polysaccharides. 

II. Impact of a fraction containing water-soluble pentosans 

and proteins on gluten-starch loaf volumes”, Cereal 

Chemistry, 68, 72−76, 1991 

10) T. van Vliet, A. M. Janssen, A. H. Bloksma, P. Walstra, 

“Strain hardening of dough as a requirement for gas 

retention”, Journal of Texture Studies, 23, 439-460, 1992 

11) M. G. Farbo, C. Fadda, S. Marceddu, P. Conte, A. del Caro, 

A. Piga, “Improving the quality of dough obtained with old 

durum wheat using hydrocolloids”, Food Hydrocolloids, 

101, 1−8, 2020 

12) E. Buehler, “Bread Science, the chemistry and craft of 

bread making”, 2017 

13) A. W. Sahin, J. Weirtz, E. K. Arendt, “Evaluation of a new 

method to determine the water addition level in gluten-free 

bread systems”, Journal of Cereal Science, 93, 1−8, 2020 

14) M. M. Kool, H. A. Schols, R. J. B. M. Delahaije, G. Sworn, P. 

A. Wierenga, H. Gruppen, “The influence of the primary and 

secondary xanthan structure on the enzymatic hydrolysis 

of the xanthan backbone”, Carbohydrate Polymers, 97, 

963−975, 2013 

15) M. Marriotti, M. Lucisano, M. A. Pagani, P. K. W. Ng, “The 

role of corn starch, amaranth flour, pea isolate, and psyllium 

flour on the rheological properties and the ultrastructure of 

gluten-free doughs”, Food Research International, 42, 2009 

16) A. Farahnaky, H. Askari, M. Majzoobi, Gh. Mesbahi, “The 

impact of concentration, temperature and pH on dynamic 

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100, 29−31, 2010 

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Second edition, 186−202, 228−250, 2009 

18) N. Russ, B. Zielbauer, M. Ghebremedhim, T. A. Vilgris, 

“Pre-gelatinized tapioca starch and its mixtures with xanthan 

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23

Processing 

Oat Milk, a Plant-Based Alternative 

Struggling for resources, their exploitation and sustainment, food producers and processors have dedicated 

themselves to the question of how to offer plant-based alternatives that deliver the good of the milk. Soy, 

coconut and almond-based products have been on the market for some time, but mainly the use of oats has 

established a “mass-compatible product”. But how to use and transform it into an appealing product with the 

help of smart measurement technology? The special properties of the raw products in oat milk production 

require sensors that are flexible, robust and resistant to adhesion. But what to consider in each step of oat 

milk production? 

The first step is separating the husks. This 

is done quite conventionally by peeling, 

sometimes the oats are immediately 

milled into flour or processed to 

flakes in the same step. If not directly 

processed further, the peeled oat 

grains must undergo a drying process 

to prevent any growth of the seedling 

inside. So far, treatment and processing 

is similar to standard processes in bakery 

or brewery. Here, pressure sensors as 

PP20H and temperature sensors as 

PT20H are deployed. CleverLevel is the 

optimum solution to protect machinery 

against jamming or blocking. Available 

in either compact or field housing, the 

sensor will detect dry products, flour 

and spillage goods. 

Sensor requirements increase while the 

process continues. After milling, the 

oat flour is dissolved in water and the 

actual production work begins. The 

mix of liquid, solid particles and the 

ingredients of table 1 is difficult to 

detect because adhesion quickly builds 

up and consistency varies. The point 

level sensor CleverLevel operating 

on the frequency sweep technology 

is the ideal product by ensuring safe 

switching operations. This technology 

allows for monitoring every container 

upon overfill and empty level. The 

Ingredients oats g/100g 

sensors further protect pumps and 

tubes against damage by running dry. 

Magnetic inductive flow sensors control 

enzyme dosage for carbohydrate 

breakdown. Here, precise CombiFlow 

PF75H flow sensor is the product 

to choose. The oat pulp is then 

temporarily stored in tanks to allow 

enzymes becoming active. Both when 

dissolve the grains in water and in 

tank fermentation, efficient enzyme 

work requires optimal temperatures. 

To reduce viscosity and to obtain the 

desired sweetness and mouthfeel, 

starch is being split up into glucose and 

isomaltose. 

Consistent hygienic design is 

indispensable when it comes to tank 

cleaning. Front-flush temperature 

sensor TER8 is here the optimal choice. 

CleverLevel level switch featuring a 

very small contact surface also provides 

optimal capabilities for quick and 

efficient cleaning. Particularly when 

installed at the tank together with a 

Baumer Hygienic Connection (BHC). 

Integrated pressure sensors with flush 

membrane, either PFMH or PBMH, not 

only deliver high-precision signals but 

thanks to the BHC adapter are very easy 

to clean. 

Once the enzymes have done their 

work, the situation becomes different. 

In the heat exchanger, prior to filtration, 

temperature control for appropriate 

energy intake requires quick measuring 

operations. Temperature sensor PT20H 

plays to its strength by featuring a T90 

time of less than 1.1 seconds. 

Enzyme activity is ended and the 

oat pulp is heated up to about 60°C 

for upcoming separation. As in 

conventional dairy industry, also here 

PT20H or TE2 temperature sensors are 

deployed for pasteurization temperate 

control at the heat exchanger, while 

pressure sensors PP020H measure 

differential pressure and flow sensor 

CombiFlowPF75H monitors flow 

rate and heat holding time. In both 

processes, hygienic sensor design plays 

a vital role. 

Using a decanter any solid parts, 

mainly husks, are separated. This 

process step calls for the CleverLevel 

sensor being particularly insensitive 

against adherence. Temperature and 

inlet pressure are crucial for proper 

decanter operation. For this reason, 

sensors with large DFON display like 

PFMH and TRFH from the CombiSeries 

are ideal products. Besides showing 

the measured values, the display will 

change color as soon the values are 

outside the limits. 

The product is finished in the 

mixing tank adding liquid and solid 

ingredients. These are oils, lecithins, 

flavor carriers/fruit, vitamins, minerals 

and salt. Temperature and pressure 

are key here as well. The measuring 

operations are performed by TE2 

temperature sensor and PFMH 

pressure with utmost precision. 

Particularly product variants with 

different fruit additions require a high 


Processing 

Baumer Hygienic Connection (BHC): hygienic process adapter for optimal cleaning processes 

level of flexibility in sensory analysis. 

Mixing tank full and empty signals are 

safe with the CleverLevel point level 

sensor. Potentiometric level sensor 

LSP is deployed for level measurement 

in tanks without mixers. The sensor 

measurements are not only extremely 

fast and precise which is particularly 

helpful in small dosing containers, but 

on top the sensor is very insensitive to 

buildup of deposits. 

A homogenizing pump in the mixing 

tank is mixing up the ingredients. A 

high-pressure homogenizer is used 

to permanently bond them together 

and to ensure stable homogenization. 

In doing so, all individual product 

ingredients are brought into the 

same size. Like in a milk homogenizer, 

feeding temperature and pressure 

are being monitored. For mechanical 

pressure monitoring at homogenizing 

valves Baumer offers products of its 

Bourdon brand. 

with UHT treatment and standard 

pasteurization at 72°C are feasible. 

The Baumer portfolio offers the right 

process sensor delivering all the signals 

required for heat exchanger control. In 

plate heat exchangers, further to fast 

temperature measurement with PT20H, 

particularly the magnetic inductive flow 

meter CombiFlow PF75H comes into 

play to define holding times, and also 

high-precision pressure sensors PBMH 

or PFMH detecting the differential 

pressure to identify any cleaning 

requirements. Residual starch in the 

product tends to gelatinize, reason 

why now it turns out how effective 

previous enzymatic pre-dissolution 

was. Sometimes it is necessary to add 

another enzyme mixture in a second 

step. Fully converted to glucose, only 

“usual” burning along with fat and 

protein components will remain, which 

over time will impair heat transfer and 

call for cleaning. 

Baumer CombiSeries: safe and convenient process monitoring with touch display 

Now it’s all about the future of the 

nearly finished product. Permanent 

cooling required, or extended shelf life 

at room temperature? This question 

is answered by the related heating 

process. Both cold sterile filling 


25

Processing 

Smart sensor solutions for fully automated CIP systems 

The product now is ready to be filled 

in sterile tanks. It goes without saying 

that from now on hygiene and a clean 

environment are crucial. This requires 

efficient cleaning cycles at both 

ends. Now, absolutely tight sensors 

in hygienic design with stainless steel 

housings and IP 69 protection or even 

protTect+ will pay off. 

Manufacturers of oat milk products 

have an interest in saving water and 

energy, because they want to live 

their claim of sustainable alternatives. 

Fully automated CIP system are always 

the first option. Whereas they allow 

for a flexible number of tanks, they 

require reliable parameter monitoring 

according to Sinner’s circle. PF20H 

calorimetric flow sensor measuring 

flow velocity together with CombiLyz 

AFI inductive conductivity sensor suffice 

for easy solutions. They ensure safe 

cleaning cycles at fast changing phases. 

Faster temperature measurements 

of PT20H and more accurate flow 

measurement with PF75H magnetic 

inductive flow meter improve such 

installations and further reduce water 

and energy consumption while saving 

time in parallel. 

Sustainable manufacture of high-quality 

products at high safety level always 

implicates a successfully implemented 

hygienic plant design. The Baumer 

Hygienic Connection (BHC) with 

hygienic process adapters allows for 

top-level integration by front-flush 

sensor installation. The exchangeable 

O-ring seal directly within the process 

and protected by its fix center position, 

together with the clamp connection for 

steady pressure form the perfect process 

connection. Easy to weld in the tank, 

this process connection allows for fast 

cleaning free from any residues. Installed 

in pipelines, the process connection is 

capable of fast changing phases and 

helps minimize product loss, the use of 

detergents as well as water consumption. 

Many of the components used in oat 

milk production are also used in other 

F&B processes. Oat milk is reputed to be 

a highly nutritious product, reason why 

it calls for stringent hygiene concepts 

as protection against microbiological 

impairments. The different phases of 

solid, pulpy and liquid texture require 

flexible measurement technology, 

particularly in filling and limit level 

monitoring. These processes operate 

on very precise parameters and 

depend on tight control. So, it is not 

a coincidence that Baumer has been 

a reliable partner ever since the 

beginning of successful production 

and international marketing of oat 

milk products thanks to smart solutions 

for safe production - even when being 

that demanding. 

fmt 


Processing 

Injecting Value Into the Seafood Sector 

Injecting brine into meat products such 

as cured bacon is crucial for consistency 

of distribution, quality and yields for 

food manufacturers. Now the seafood 

industry can also take advantage of this 

precise technique for locking in flavor 

and ensuring a longer shelf life for 

seafood products. 

Leading technology provider GEA Food 

Solutions has launched automated 

injection systems suitable for the 

hygienic handling of a variety of 

fish, including cod fillets, salmon and 

mackerel. Configuration of the needle 

pattern can be adapted according 

to species, whether injecting brine, 

marinating or flavoring products. 

There are multiple reasons for 

injecting fish with brine, most 

important is the need to ensure 

product safety especially for ready-toeat 

products. Brines include salts and 

additives that help to inhibit bacterial 

growth, such as listeria, and to extend 

the product’s shelf life and flavor to 

make sure that it arrives with the 

consumer in perfect condition. If fish 

is dried & smoked, it will lose weight 

in the process. Adding brine before 

smoking ensures that the product 

remains succulent, with less protein 

loss, while it absorbs the characteristic 

smoked flavors. 

GEA’s 2mm injection concepts such 

as the MultiJector introduce brine 

in a high-density injection pattern, 

combined with the right injection 

pressure, avoiding injection points 

becoming saturated which can cause 

the brine to leak out. A higher density 

of needles allows less brine per needle 

to be injected at a lower pressure. 

It also means reduced downtime 

spent cleaning the equipment and 

surrounding environment. 

Senior product sales manager for GEA, 

Bjarne Lyngø, explains that a tight 

needle pattern, in combination with 

immediate post-injection handling 

such as shaking or vibration, helps close 

needle marks while the brine is more 

easily absorbed by the fish, improving 

the flavor. 

He says: “On a MultiJector for example 

there are 792 very fine hypodermic 

needles 2mm in diameter. With lower 

pump pressure the marks are not 

visible, and you have no separation 

in the meat. After injection we use 

high frequency shaking technology for 

better penetration of the ingredients 

and flavors being added to the fish. 

The protein and brine ingredients are 

activated which means there is less drip 

and less deterioration of the product.” 

For good vibrating the GEA MultiShaker 

is the market leader. Shaking the fish 


27

Processing 

with high-frequency vibrations achieves 

even better distribution of brine. To 

complete the line there is the cool GEA 

SuperChill. This accurate temperaturecontrolled 

brine chiller reduces both 

injection pick-up variation and postinjection 

purge enabling manufacturers 

to provide a better, more consistent 

product. 

GEA injection, shaking and chilling 

technology is designed to work 

together with safety and accuracy 

built in through decades of experience 

and engineering excellence. As a 

result, product quality and consistency 

are significantly increased, and higher 

efficiency can be achieved. 

Without a doubt the seafood industry 

benefits from GEA’s unique brine 

injection technology. This is driven by 

an understanding of the process and the 

quality of the equipment deployed to 

carry out the tasks involved. This ensures 

that the benefits extend from the 

processor to the reseller and ultimately 

to the all-important end consumer. fmt 


Processing 

SIMULATE WHOLE MUSCLE MEATS 

IN LOOK, TASTE AND NUTRITION. 

For meat analog and extender production, 

rely on the pioneer of the process for textured 

vegetable proteins by extrusion. Wenger began 

the worldwide initiative over 50 years ago, and 

continues to lead with ever expanding options 

today. 

High moisture meat analogs (HMMAs) produced on 

Wenger twin screw extruders mimic whole muscle 

meat, with similar characteristics for moisture, 

protein and fat contents, as well as a densely 

layered, somewhat fibrous structure. 

After extrusion, HMMAs may be cut, sliced or 

shredded – and then further processed or frozen. 

In addition to soy proteins or wheat gluten 

ingredients, alternative protein sources can be used 

for texture, mouthfeel and appearance objectives. 

Discover the latest in cutting edge extrusion 

processing and product development assistance. 

Email info@wenger.com now. 

PHONE: 785.284.2133 | EMAIL: INFO@WENGER.COM | WENGER.COM 

USA | BELGIUM | TAIWAN | BRASIL | CHINA 


Key No. 99337 

29

Processing 

Pre-Cooling Lettuces Reliably, thanks to 

Cutting-Edge Vacuum Technology 

Vacuum cooling for vegetables and 

leafy greens directly after harvesting 

is a common approach to quickly and 

reliably cool these foodstuffs, and 

thus guarantee high-quality products 

over an extended storage period. To 

achieve proper cooling, the company 

Heekeren GbR has first started using 

the modern COBRA PLUS screw vacuum 

pump from Busch Vacuum Solutions to 

pre-cool iceberg lettuce. The benefits 

of this technology are manifold: The 

vacuum pump is frequency-controlled, 

enabling its output to be adjusted to 

actual demand, as well as reducing 

cooling times and energy consumption. 

Thanks to its oil-free operation, any 

water vapor suctioned into the vacuum 

pump cannot mix with the oil – which 

has an exceptionally positive effect on 

the required maintenance effort. 

Jörg Heekeren developed his business 

to specialize in the cultivation of 

iceberg lettuce. In the space of one 

season, the company produces over 

10 million heads of iceberg lettuce. It 

also cultivates other varieties of lettuce, 

including romaine. The majority of 

the lettuces are sold wholesale within 

Germany and eventually make their 

way to shoppers via discount stores and 

supermarket chains. 

To guarantee the longest possible shelf 

life without any losses in quality, Jörg 

Heekeren has been relying on vacuum 

cooling for eight years already. As soon 

as they are harvested, the lettuces are 

put in crates, which are then placed on 

pallets and transported to the vacuum 

chamber (Figure 1). The vacuum 

chamber is designed to hold eleven 

europallets stacked with lettuce crates, 

reaching a total height of almost 

three meters. Once loading via a roller 

conveyor is complete, the chamber 

is closed and vacuum is applied. This 

means that the air is suctioned out of 

the chamber. Due to the vacuum, any 

Figure 1: The vacuum chamber has space for eleven pallets, which can be loaded up to almost three 

meters in height. 

Figure 2: Principle of pre-cooling with vacuum: 1. vacuum chamber, 2. cold trap (capacitor), 3. 

vacuum pump 

moisture in and on the lettuce starts 

to evaporate and is extracted from the 

chamber as water vapor. Because the 

water’s aggregate state changes from 

liquid to gas, heat is removed from it, 

thus cooling the lettuce. Depending on 

the external temperature and quantity, 

this process lasts between 20 and 35 

minutes. The benefit of this method 

is that, apart from quickly cooling the 

lettuces to 3° Celsius, it cools them from 

the inside out, which speeds up the 

process once again. What’s more, less 

moisture is lost than in conventional 

air cooling. After the required cooling 

temperature is reached, the vacuum 

chamber is ventilated, the lettuce is 

removed and then transported to a 

refrigerated warehouse for interim 

storage. The challenge for the vacuum 

technology here is that water vapor 

is also suctioned out of the vacuum 

chamber along with the air. For this 

reason, the mixture of air and water 

vapor is fed through a cold trap 

upstream from the vacuum pump. Here 

the air is cooled, condensing out the 

water vapor (Figure 2). The aim of this 

process is to ensure that no water vapor 

makes its way into the downstream 

vacuum pump. Given the size of the 

vacuum chamber at Heekeren, three 

parallel oil-lubricated rotary vane 

vacuum pumps were connected. With 

this setup, any water vapor that was not 

fully condensed out via the cold traps 


Processing 

led to problems, as some of the water 

would mix together with the operating 

fluid oil in the vacuum pumps. As a 

result, more maintenance effort was 

needed due to oil and filter changes. 

In view of these circumstances, Jörg 

Heekeren was looking for a way to 

improve his system. Working together 

with the supplier of the vacuum 

cooling system and Busch Vacuum 

Solutions, he found a solution. At the 

start of the harvesting season in April, 

a COBRA PLUS screw vacuum pump 

was installed so that it could be tested 

throughout the entire lettuce season. 

Because this type of vacuum pump 

does not require any oil lubrication in 

the compression chamber, there were 

no problems with water vapor. The 

COBRA PLUS ran for the entire season 

until the end of October without any 

disruptions. No maintenance work 

was needed. As such, there were no 

costs incurred by maintenance work or 

wearing parts. Since the COBRA PLUS 

is frequency-controlled, it adapts its 

pumping speed to actual demand. This 

means that, at the beginning of the 

vacuum chamber’s evacuation phase, 

when as much air as possible needs to 

be quickly extracted, the motor runs 

at a high rotational speed. Once the 

pressure in the chamber drops, the 

vacuum pump automatically reduces 

its speed. This has the benefit that 

less energy is consumed than with 

an unregulated motor, which runs 

at full speed more or less the entire 

time. At 50 Hertz with a nominal 

Figure 3: COBRA PLUS screw vacuum pump 

motor rating of 18.5 kilowatts, the 

COBRA PLUS needs less power than the 

rotary vane vacuum pump, which was 

driven by an unregulated 22-kilowatt 

motor. Control for the COBRA PLUS 

is connected to the overall system 

control. Once the operator has pressed 

the start button, the entire cooling 

process is completely automatic. 

Thanks to the demand-driven control, 

it was also possible to reduce cooling 

times. This means that the capacity of the 

vacuum cooling system was increased. 

For Jörg Heekeren, the COBRA PLUS is 

the ideal vacuum pump for guaranteeing 

a long shelf and storage life for his 

lettuces, without any losses in quality. fmt 

Key No. 100865 


zeppelin-systems.com 

WHEN WE 

ACHIEVE HIGHER 

QUALITY WITH 

MORE MOISTURE. 

DymoMix ® : Gentle raw material 

hydration 

for perfect products. 

With the DymoMix ® from Zeppelin Systems, 

hydration takes place by centrifugal force. The 

dry ingredients are uniformly moistened by a 

fine spray mist. This produces a homogeneous 

dough in a matter of seconds, which can be 

used immediately or further processed. That 

is efficiency. 

WE KNOW HOW. 

31

Processing 

Cold Brew Process with DEVEX Machines 

Machine requirements for a special coffee preparation 

The coffee market is one of the strongest 

in the food industry in terms of turnover. 

With an annual per capita consumption 

of around 160 litres, coffee is the second 

most popular non-alcoholic drink in 

Germany. Nevertheless, the coffee 

industry is continuously expanding its 

repertoire. Thus, the so-called cold brew 

method has been used in this market for 

several years - with growing success. The 

North Rhine-Westphalian manufacturer 

of extraction plants, the company 

DEVEX Verfahrenstechnik, knows what 

the advantages are and what has to be 

taken into account. 

Century-old process now a trend 

Cold brew coffee has been a refreshing 

alternative to hot brewed coffee for 

several hundred years, especially in 

tropical countries. Only a few years 

ago, Western countries, with the United 

States being the first, adopted this 

process and developed the “cold brew” 

trend as a “new” way of preparing 

coffee, which is considerably different 

from the familiar iced coffee. While iced 

coffee is made from hot coffee that has 

cooled down, no heat is used for the 

production of cold brew coffee. The 

water flows through the ground coffee 

beans usually at room temperature, thus 

extracting the desired flavors, essential 

©DEVEX Verfahrenstechnik 

oils and antioxidants. The ingredients 

of cold-extracted coffee provide 

an entirely different flavor profile, 

described as fruity, sweet and light. The 

energy savings in the extraction process 

constitute another advantage of the 

cold brew method. 

Such an explosion of flavor and the 

increased caffeine content require a 

highly developed process and top quality 

extraction plants. A plant manufacturer 

of extraction plants with more than 20 

years of experience, DEVEX has been one 

of the first companies in the European 

market to offer the machines required 

for the production of beverages using 

the cold brew process. The production 

of a high-quality and reproducible 

extract from a good raw material or 

the production of high quantities with 

a small number of operators are just a 

few requirements that can be met with 

DEVEX extraction plants. 

The plants of the German specialist offer 

several advantages at the same time: 

Compact plants that are easy to operate 

thanks to a simple and logical system 

control. DEVEX produces extensive 

machine lines and complete plants on 

an industrial scale for the production 

of high throughputs. For manufacturers 

who plan and produce on an industrial 

scale, plant sections or pilot plants are of 

course no problem either. Thus, DEVEX 

views itself as a plant manufacturer 

who assists the customer from the 

idea through project planning to 

commissioning. For DEVEX, the focus is 

always on the complete system. 

In addition to their high quality, DEVEX 

extraction plants for the cold brew 

sector also stand out due to their 

significantly shorter production time. 

While manual production of the extract 

takes anywhere from 12 to 24 hours, 

DEVEX plants only need around 2 to 3 

hours to produce the same quantity. 

Individual design. 

The companies of the KAHL group stand 

out due to the individual construction 

and the customized design of machines 

or process lines. This is also true of the 

machines for the production of cold 

brew coffee. 

Individual customer requirements 

can already be taken into account 

through the roasting and grinding 

process performed on NEUHAUS 

NEOTEC machines. It is also possible to 

choose between batch or continuous 

operation. The future extraction 

ratio, the temperature range and 

the processing time can also be 

individually adjusted. Other criteria are 

concentration, separation of solids or 

sediments, the final formulation with 

sweeteners, flavors, gas, etc., and the 

cleaning method. 

fmt 


Processing 

We understand how you strive for constant 

product quality and optimized costs. 

CONSISTENT 

+ CONFIDENT 

You are poised to meet your safety and quality requirements 

while optimizing resources and securing process repeatability. 

Improve your processes with our comprehensive portfolio of measuring instruments: 

Deltapilot FMB50: 

Compact pressure sensor for 

hydrostatic level measurement is 

condensate-resistant and accurate. 

Promag H 100: 

Flow measurement specialist with 

an ultra-compact transmitter is 

designed for hygienic applications. 

Smartec CLD134 and CLD18: 

Toroidal conductivity systems 

optimize cleaning and reduce 

product loss. 

Do you want to learn more? 

www.endress.com/food-beverage 


33 

Key No. 96342

Processing 

Finding New Slicing and Dicing Models 

and Identifying Equipment for your Line 

Mike Jacko, Vice President of 

Applications & New Product Innovation 

with Urschel in Chesterton, IN introduces 

the latest models: 

Urschel has released a number of new 

dynamic models. New to the Affinity ® 

line, the U.S.D.A., Dairy Division 

accepted Affinity Integra-D Cheese Dicer 

and the Affinity CD-L Dicer, focusing 

on dried fruits/bakery products and 

offering higher capacities compared 

to the CD-A and L-A dicers. Also new 

to the Affinity line, the large Affinity 

with a built-in precutter to effectively 

process beef logs. The precutter portion 

of machine is equipped with an affixed 

knife that works with the impeller to 

reduce the log as it enters a conical 

feeder. Reduced sections of the log 

then proceed to the other cutting 

stations to exit as dices or strips. The 

advanced design offers processors 

time-savings and reduces labor efforts 

by incorporating a precutter within 

the existing footprint of the Affinity 

Dicer. It eliminates the need for thirdparty 

precutting equipment to simplify 

production line complexity and cost. 

For frozen-tempered meats, bacon, or 

cheese, processors rely on the Affinity ® 

Dicer (AFF) or the smaller Affinity 

Integra ® Dicer (Integra) or Affinity ® 

Integra-D Dicer (Integra-D) in lower 

capacity applications. The Affinity 

series is known for handling high-fat 

or products that are normally difficult 

to process. Both the AFF and Integra-D 

offer U.S.D.A. accepted models. 

New to the DiversaCut ® line, the DiversaCut 

2110A ® with built-in discharge conveyor 

provides batch and optimal discharge of 

product, streamlining processors efforts 

to routinely discharge into totes and 

offers controlled and contained transfer 

points. The DiversaCut 2110A ® (DCA) Dicer 

for vegetables, fruits, and certain meats as 

the favorite/best-selling for dicing. The 

Sprint 2 ® Dicer (SPR2), Urschel’s lower 

capacity version of the DCA, offers cutting 

solutions for smaller processors. Precision 

in dicing is where the DiversaCut line 

excels. The exactness of each cutting 

station in relation the next, delivers 

accurate cuts within specified targeted 

parameters for less waste. 

The new TranSlicer ® 2520 Cutter is 

available in two models – standard 

or short length – this new slicer builds 

on the TranSlicer name and offers a 

newer design that greatly reduces 

cleaning and washdown times. The 

largest in the TranSlicer line, the 2520 

has revolutionized the fresh-cut salad 

industry. Interested customers may also 

explore the new HMI option to deliver 

Urschel has also expanded on the E 

TranSlicer® Cutter with an additional 

built-in conveyor-fed model, as well as 

a bias slicing version. The E TranSlicer ® 

Cutter (ETRS) is the answer when slicing 

elongated products such as carrots, 

celery, leek, or green beans for frozen 

vegetable processors. This belt-fed slicer 

may also reduce pepperoni (without 

peppercorns). Different cutting wheels 

allow for very thin to thicker slices and 

julienne cuts. Crinkle and flat knives are 

available. 

All machine models are designed to run 

efficiently to promote uninterrupted 

production. Each cutting application 

should be paired one of the Urschel 

machines suitable to meet or exceed line 

expectations. Processors benefit from 

less waste and increased usable, in-spec 

product. Machines offer time-saving 

and labor-saving benefits. Longrunning 

parts are simple to changeover. 

When determining the best Urschel cutter 

for the job, each cutting application is 

unique. Feeding method and effective 

delivery of the product into the cutting 

area should be considered. While one 

machine may be able to process meats, 

poultry, vegetables (including potatoes), 

fruits, and other products, the machine 

set-up and required feeding method 

need to be taken into consideration. 

Machines may overlap in types and size 

of cut available. Product characteristics 

and best delivery method to the cutting 


Processing 

area is a strong consideration when 

choosing the right Urschel machine for 

the job. 

There are many factors in the machine 

set-up depending on types of 

components available for the machine. 

Specific to cutting, some machines 

operate using a 3-dimensional cut 

incorporating different styles of spindles, 

feeding discs, and a slicing knife area. 

Depending on the targeted style of 

cut, not all of the 3 designated cutting 

stations may be equipped with knives. 

After determining the cutting station 

set-up, concentrating on the particular 

knives on each related station is another 

important step. Knife edges and types 

should be paired with specific products 

to deliver optimum results. Details 

matter in the set-up of the machine. 

Power and gearing options also need 

to be clearly defined. Some products 

require more power or higher gearing 

versus others. 

Although every cutting application 

is unique, there may be correlations 

between products that share 

characteristics, especially when 

creating a similar end-product. It comes 

down to taking into account such 

items as density, rigidity, size, shape, 

temperature, and a number of other 

factors when identifying the product 

entering the dicer or slicer. Depending 

on the product characteristics, products 

may require preconditioning or 

additional steps prior to feeding into 

the dicer. 

Like vegetables, broccoli and cauliflower 

for example, share similar traits, and 

a line making riced cut vegetables 

of these could be combined. Leafy 

vegetables with similarities may also be 

effectively reduced in a parallel manner. 

Characteristics and end-product targets 

are major factors. Similarly, slicing of 

various root vegetables to create chips. 

Reducing potatoes may be similar to the 

processing of certain root vegetables. 

There are very few machines and 

manufacturers out there that can 

truly cut foodstuffs when fully frozen. 

Customers cut products in a fresh, cooked, 

or frozen-tempered state. Decreasing 

temperature tends to stiffen or create a 

frozen crust on a chicken breast, harden 

a strawberry or soft cheese, so that slicer/ 

dicer with sharp knives can cut without 

damaging the knives or other parts. 

The products may then get fully frozen. 

Tempering requires the customer to 

have good systems for controlled 

freezing, warming-up slowly to specific 

temperatures maybe as accurate as +/- 

1° C on some products. 

fmt 

COMPACT, COMPATIBLE AND FUTURE-PROOF – 

THE NEW IE5+ DRIVE SYSTEM 

The next level of energy efficiency: IE5+ 

Compact and hygienic design 

Compact design for installation space optimisation 

Ethernet communication for integration 

Plug-and-play solution for fast commissioning 

Key No. 99923 

GEAR UNIT + MOTOR + FREQUENCY INVERTER = DER ANTRIEB. 


Getriebebau NORD GmbH & Co. KG | Fon +49 4532 289-0 | info@nord.com | www.nord.com 

35

Packaging 

New Cascade Singulator for Fruit and 

Veg Unveiled - “A Game-Changer to 

Revolutionize the Cherry Industry” 

All-new cluster separating machine for cherries, which eliminates product damage, was shown publicly for 

the first time at the international trade exhibition in Spain. 

TOMRA Fresh Food unveiled its 

revolutionary new Cascade Singulator 

for cherry singulation at Fruit Attraction, 

the international trade exhibition 

for the fruit and vegetable sector, in 

Madrid, Spain, last month. TOMRA 

Food’s presence at Fruit Attraction 

also spotlighted three optical sorting 

machines - the TOMRA 5S Advanced, 

TOMRA 5A, and Nimbus BSI - and the 

TOMRA Insight data platform. 

Value added cherry solution 

The traditional cluster-cutting of stems 

from grouped cherries exposes the fruit 

to a series of tines, blades, and blade 

guards, all hard contact points. This can 

cause pitting damage in a significant 

percentage of the fruit. This problem 

is especially troublesome with more 

delicate and lighter-skinned cherries, 

such as Rainiers, but affects all varieties. 

Consequently this may lower the value 

grade of the crop, thereby making 

it unable to meet certain market 

requirements because their shelf-life is 

shortened. 

Until now, this loss of potential product 

revenue has seemed unavoidable. But 

the launch of TOMRA Fresh Food’s allnew 

Cascade Singulator solves this ageold 

problem. Their New Zealand-based 

team has designed and developed a new 

machine for singulation from cherry 

clusters with a gentle carrying method 

and superior cluster separation. 

Benedetta Ricci Iamino, Global Category 

Director Cherries at TOMRA Fresh Food, 

said: “The development of the Cascade 

Singulator’s unique design started with 

extensive research into issues around 

pitting and bruising damage, caused 

by traditional methods, as well as to 

provide a technology that could be 

easier to operate while also reducing 

the on-going costs. By consulting 

with cherry industry experts around 

the world, we sought a solution that 

ensured gentle handling and respected 

the value of each individual cherry. This 

new technology not only will improve 

the quality of the separation while 

guaranteeing increased reliability and 

consistency in the fruit quality, but 

will also ensure reduced operational 

hours and maintenance costs; our 

customers will not need to hire highly 

skilled people to continuously adjust 

the singulator during the cherry season 

based on the different varieties, while 

also reducing the operational hours 

needed to replace blades and bearings 

during the maintenance procedures. 

Tomra Fresh Food made sure to take 

care of everything for its customers’ 

peace of mind.” 

Superior separation solution for 

cherry processors 

For gentle product handling, the unique 

design of the Cascade Singulator’s 

separation system removes the need 

for rotating blades and protective 

guards. Traditional cluster cutters push 

cherries at speed to get clusters to the 

blades, significantly increasing the risk 

of pitting and bruising. The Cascade 

Singulator reduces the velocity of the 

cherries by using a non-motorized water 

system that decelerates the water flow 

between each bank of separation. 

For a higher separation quality, the 

Cascade Singulator aligns the cluster’s 

center to achieve a clean and even 

separation without the risk of tearing 

the cherries. 

The Cascade Singulator’s new method 

improves separation location nearer the 

knuckle where two cherries join. 

Validated with a leading cherry 

producer 

The first machine was sold to Polehn 

Farms, a leading cherry producer in 

Oregon, USA. This highly regarded 

family-owned business, which has 

been packing cherries since 1989, 

36 


Packaging 

typically handles 2,000 tons of cherries 

annually. It has so far put some 634 

tons of cherries through the Cascade 

Singulator. 

Ken Polehn, co-owner of Polehn 

Farms with his wife Liz, said: “We 

hoped TOMRA Fresh Food’s new 

machine might reduce maintenance 

requirements on the line, make the 

working environment safer, and reduce 

the mechanical damage to fruit. The 

Cascade Singulator has certainly met 

all of those objectives. The reduction 

in mechanical damage to the fruit is 

significant, better than we could have 

expected. There are fewer clogs on the 

line, so that we’ve removed bottlenecks 

in our production process. This machine 

is quieter, gentler, and safer to work on 

than traditional cutters. And whereas 

the cleaning time on a cluster cutter 

is seven man-hours per day, with the 

Cascade Singulator, it’s just one-and-ahalf 

man-hours per day. This machine is 

a game-changer that will revolutionize 

the cherry industry.” 

Optical sorters and data analysis 

also under the spotlight 

TOMRA’s presence at Fruit Attraction 

also spotlight the TOMRA 5S Advanced, 

TOMRA 5A, and Nimbus BSI sorting 

machines, and the TOMRA Insight data 

platform. 

The TOMRA 5S Advanced is the world’s 

most advanced sorter for the fresh 

fruit industry, with high throughput, 

gentle product handling, and unrivaled 

6/21 

Vol. 35 • 31377 

ISSN 0932-2744 

Come and see for yourself: 

www.harnisch.com 


Pathogens 






Cherries 

Perfectly positioned. 

The international specialist magazines from Dr. Harnisch Publications 

You can now explore our newly designed website, with a 

clear focus on responsive design and easily usable applications. 

Alongside the free-to-use digital magazine editions, you will 

find bonus news coverage, events, subscription and 

general information on all our magazines. Take a look at 

www.harnisch.com for all relevant content. 

Our publications include: 

- Technology & Marketing - 

food Marketing & Technology • December 2021 37

Packaging 

reliability. Designed for hygienic operation, with toolless cleaning and 

sanitization, this machine’s connectivity features make it the digital 

heart of the packhouse, futureproofing the user’s business for the 

next 10-20 years. 

The TOMRA 5A is a premium bulk sorting and size grading machine, 

popular with potato processors and suitable for many other types of 

food. Heavy duty, high capacity, and high performance, this sorter 

removes more than 98% of foreign materials and detects product 

defects by assessing the color and shape of materials on the line. 

The Nimbus BSI is ideal for IQF vegetables and IQF fruit. Equipped 

with TOMRA’s unique Biometric Signature Identification 

technology, this machine detects and ejects unwanted objects 

according to their color, shape and biological characteristics. 

There is nothing else like this on the market. All these sorters can 

be connected to the TOMRA Insight cloud-based data platform, 

available as a subscription service. Accessing live data from sorting 

machines enables operators to make almost instant improvements 

to line efficiencies; accessing historical data makes it possible to 

quantify the standard of raw materials from suppliers and make 

better-informed business decisions. 

fmt 

38 


Packaging 

Start-up Company Spearheads New Era 

in Sustainable Packaging 

Green-Tech start-up’s recyclable cellulose coated packaging serves higher ethical standards, reduces 

plastic waste 

Green-tech start-up Melodea, Ltd. 

joins the sustainable packaging scene 

to take on the plastic waste crisis. 

The company developed MelOx, a 

high-performance, plant-sourced 

barrier coating that protects packaged 

products from oxygen and oil and 

grease transmission. The company also 

developed Melodea VBcoat that 

protects packaged goods from water 

vapor and oil and grease transmission. 

Unlike existing materials used for such 

purpose like plastics and aluminum, 

Melodea sources its barrier coating 

material for packaging from wood pulp, 

the same raw material used to make 

paper. The innovative green solution 

helps steer paper and packaging 

producers toward more socially 

responsible packaging routes and will 

enable them to meet sustainability 

goals more quickly. The coatings are 

sustainable and recyclable, and do not 

contribute to plastic waste pollution. 

Plant cellulose replaces plastic 

“Cellulose, the primary building block of 

the cell walls of all plants, is the most 

abundant biopolymer on the planet,” 

explains Shaul Lapidot, PhD, CEO and 

co-founder of Melodea. 

“It provides plants with extraordinary 

strength, and is a lightweight—yet 

strong—material We found that this 

bounteous and renewable material can 

be utilized to produce novel, eco-friendly 

packaging alternatives for the packaging 

industry.” 

The company applies proprietary 

technology to extract cellulose 

nanocrystals from wood pulp sourced 

from trees grown in industrial forests. 

The sustainable barrier coatings are 

uniquely designed to offer protection 

from oxygen, oil, grease, and water 

vapor transmission. The coatings helps 

maintain the quality and integrity 

of the packaged foods inside, while 

eliminating the need for aluminum 

and plastic. As a forestry by-product, 

it also is compostable, recyclable, and 

completely non-toxic for people and 

the environment. Once done with the 

package, one can simply throw it into 

the recycling bin. 

Helping packagers comply 

“Consumers are imposing more strident 

demands when it comes to the welfare 

of the planet, and this increasingly 

resonates in their purchasing behavior,” 

adds Lapidot. “Concurrently, the supply 

chain is ‘greening’ up its act, especially 

in light of legislative measures curbing 

plastic use. The Melodea barrier coating 

helps the packaging industry make a 

smoother shift from petroleum-based 

plastics to plant-based materials, without 

compromising safety or performance.” 

The EU Single-Use Plastics Directive (SUPD) 

went into force in July, effectively placing 

a ban on the ten most polluting single-use 

plastic items littering EU beaches. Among 

these are plastic bags, packets, wrappers, 

and food containers. The directive also 

placed labeling requirements to inform 

customers on the packaging’s disposal 

options and its content. 

Packaging in harmony with 

nature 

“It is no secret that the solution for a 

sustainable and circular packaging 

industry necessitates moving to biobased 

materials,” asserts Zvika Weiss, 

CFO of Melodea. “Our cellulose-based 

barrier coatings offer an economically 

affordable, naturally abundant, and 

sustainable alternative to oil-based 

products. More importantly, its raw 

material lives in harmony with nature— 

it comes from the forest, and it returns 

to the earth at the end of its lifecycle.” 

The company’s liquid formulas can be 

applied as a coating to various substrates, 

including paper, paperboard, bio-plastic, 

and even plastic itself. It serves companies 

across the packaging value chain, from 

paper and packaging producers to 

consumer goods manufacturers and 

food companies. The high-barrier 

coatings can be tailored to a broad range 

of packaging products, such as pouches, 

lids, and food and beverage cartons. It 

is suitable for packaging both dry and 

liquid products. “Our coatings can easily 

be integrated into standard industrial 

coating lines, including slot dies, rod 

coaters, and gravures,” Weiss adds. “The 

coatings already are in pilot use by a 

number of major companies.” fmt 


Packaging 

Thinking beyond the Bottle: Lieb Cellars 

Partnership for the Perfect Bag-in-Box 

Solution for Premium Wines 

Dispensing good red wine from a plastic bag for a romantic dinner? The mere thought makes many wine drinkers’ 

hair stand on end – and wrongly so! Lieb Cellars, based in Suffolk County, New York, is demonstrating that 

premium wine can also be packaged in alternative packaging formats like flexible bag-in-box, cans, and even 

kegs too! Lieb Cellars offers six wine varietals of its Bridge Lane label in 3-liter bag-in-box packaging, supplied 

by Rapak ® , part of TriMas Packaging. The flexible packaging solution is not only a more sustainable and costeffective 

alternative to glass bottles, but it also protects the wine optimally and increases its shelf life. 

Not far from the Long Island Bay, Lieb 

Cellars is nestled between vineyards 

and green meadows. It was founded 

in 1992 by Mark Lieb and has grown 

from a modest 2-acre vineyard to a 

winery with three vineyards totaling 

54 acres, two tasting rooms and 

a cellar. Lieb Cellars is known for 

its sustainably produced still and 

sparkling wines. Under the guidance 

of experienced vintner Russell Hearn, 

the 35-year-old vineyards have 

produced nationally acclaimed and 

award-winning wines. Bridge Lane 

wine was introduced as the second 

label for Lieb in 2004 and has brought 

great success to the company with its 

alternative wine packaging solutions. 

Transport with reduced risk: 

Thanks to bag-in-box 

Since the COVID-19 pandemic, the 

winery has experienced increased 

demand from the e-commerce sector. 

General Manager at Lieb Cellars, 

Ami Opisso explains: “This type of 

packaging is easier to handle in terms 

of logistics. It not only requires less 

sourcing of materials than bottled 

wine (bag and cardboard only vs. 

bottle, label, cardboard, and cap), 

but glass bottles can break during 

shipment to direct-to-consumer (DTC) 

customers. With bag-in-box, we see 

almost no breakage.” However, the 

American company quickly realized 

that it was not satisfied with the 

quality of its former bag supplier and 

turned to Rapak. 

Lieb Cellars partners with Rapak for the perfect bag-in-box solution for premium wines. 

Image credit: TriMas Packaging 

40 


Packaging 

The Rapak solution 

Rapak offers a wide range of barrier 

film technologies to protect liquids 

from UV light and oxidation. Films 

include multi-layer coextruded 

oxygen and moisture barrier films, 

laminated high performance metalized 

substrates, and the newest 

product offering, a coextruded Nylon- 

EVOH film available in 1.5L, 3L, and 

5L sizes. 

“We understand how important the 

shelf life of premium wine products 

is. For Lieb Cellars, we used a specially 

designed Nylon-EVOH coextruded 

film for their bag-in-box solution, 

which provides excellent oxygen 

barrier and high puncture resistance,” 

says Ken Micnerski, Retail Channel 

Manager, Wine and Oil, at Rapak. 

Compared to bottles, bag-in-box wine 

is also impressive in other respects. 

The product contact surface of the 

film was designed to be taste neutral 

and retain the important aromas 

and notes of the wine. The film was 

also engineered with the best flex 

crack resistance to protect the highquality 

product during transport. 

The film in combination with the 

iTap dispensing tap, a high flow one 

or two finger dispense tap, provides 

excellent oxygen barrier, good 

directional flow, and easy dosing by 

the consumer. With bag-in-box, wine 

remains fresh even four to six weeks 

after opening. 

A more sustainable packaging 

option compared to glass bottles 

Sustainability is at the core of Lieb 

Cellars. In 2018, Lieb Cellars became 

certified sustainable by Long Island 

Sustainable Winegrowing, and 

packaging wines in eco-friendly 

containers, like bag-in-box, that 

greatly reduces carbon footprint, is 

an important initiative. Bag-in-box 

weighs less than a glass bottle, so up 

to 20 percent in energy costs can be 

saved during transport. The box is 

made of cardboard and is therefore 

100 percent recyclable. 

Today, Lieb Cellars fills and sells 

their wine from six grape varieties 

in 3-liter bag-in-box packaging. Ami 

Opisso asserts: “These are the same 

high-quality wines that our customers 

have come to know and love in glass 

bottles. But with the new packaging 

solution, they can pour themselves 

a glass of wine on day one and, 

thanks to the dispenser and productprotecting 

film, it still tastes fresh 

after 30 days. We are very pleased 

that the collaboration with Rapak has 

been so successful.” 

fmt 

The magazine PetFood PRO has grown out of a conviction and wish 

to underline the high level of quality and care in the manufacture 

of pet food, through the choice of ingredients, choice of 

technology and choice of packaging materials. We will 

endeavour to present this in an informative way, 

through a reader-friendly style and with a 

marketing perspective. 

www.harnisch.com 

Technology & Marketing 


Marketing 

Spotlight on the Future of Food 

NEWTRITION X. Innovation Summit on Personalised Nutrition: Practical implementation of the pioneering 

nutrition concept took centre stage 

Cologne/Lubeck, 19 October 2021 – Personalised Nutrition is the central tool for preventing diet-related 

diseases, and this was very much in evidence at the third Innovation Summit for Personalised Nutrition, 

NEWTRITION X. at Anuga in Cologne on 12 October. Invited by the industry network foodRegio e.V., 

speakers from the world of medicine, food, nutrition consulting and technology provided insights into all 

that’s new in the world of Personalised Nutrition. The consensus was that health benefits have been verified, 

innovative technologies are available and practical examples prove that implementation is feasible. Now the 

food industry, politics and consumers must follow suit. 

Michael Gusko, Chairman of the 

Focus Group Personalised Nutrition 

at foodRegio e.V., as well as Global 

Director Innovation, GoodMills 

Group, told the more than 100 

attendees on site and in the live 

stream: “Personalised nutrition is a 

reality and you should care because 

technology is disrupting your business 

model.” The knowledge that people 

react completely differently to the 

same foods must lead to a change in 

thinking, he said. Global players in 

the industry are also aware of this: 

For many companies, Personalised 

Nutrition is the next megatrend after 

plant-based meat alternatives. This 

was also confirmed by Peter Heshof, 

founder of the trend and marketing 

agency Bloom. His Zeitgeist model 

says that trends repeat themselves 

cyclically, and that we are at the 

beginning of a phase that revolves 

around taking back control, rationality 

and scientificity, as well as individual 

delimitation, thus opening the door to 

Personalised Nutrition. 

Nutrition as a medicine 

Dr Torsten Schröder, Medical Director 

at Perfood, explained the health 

benefits of Personalised Nutrition. The 

start-up offers a nutrition programme 

based on a two-week blood glucose 

screening, but it’s not just for weight 

loss. “That’s because 80 per cent of 

diseases are related to nutrition,” 

says Schröder. In comprehensive 

clinical studies, personalised nutrition 

recommendations also showed 

far-reaching improvements in acne, 

migraine, psoriasis and polycystic ovary 

syndrome. From a medical point of 

view, precision nutrition is extremely 

important in the treatment of systemic 

diseases, says Prof Dr Christian Sina, 

Director of the Institute of Nutritional 

Medicine at the University of Lubeck. 



Therefore, the food industry must 

accept its new role as part of the 

health care system. Also required 

are technologies that enable the 

easily implementation of tailor-made 

nutrition for consumers. Benedikt 

Kurz, Business Development Manager 

at Garmin Health, shed light on this 

technological side of Personalised 

Nutrition. “With a wearable, we can 

increase motivation, give easier access 

to health information and better 

rehabilitation, with an expert receiving 

data 24/7.” In the future, generic 

nutritional concepts could be replaced 

by individual recommendations thanks 

to wearables that communicate 

with smart patches for measuring 

blood sugar or vitamins, for example. 

Melissa Snover, founder of Nourished, 

explained how micronutrients can 

be delivered to customers in a 

personalised way. The company uses 

3D printing to produce so-called stacks, 

chewy sweets that contain seven 

nutrients tailored to individual needs. 

Ecosystem of Personalised 

Nutrition 

For the nutrition revolution to succeed, 

an open ecosystem of Personalised 

Nutrition is needed, says Mariette 

Abrahams, founder of the Qina 

platform. She explained that individual 

companies should be discouraged 

from covering all areas, from science 

to technology. Instead, she believes 

that various partners should share 

their expertise for a “better consumer 

experience, improved consumer value, 

and health outcomes.” Nutritionists 

are an important link in this chain, 

says Rachel Clarkson, founder of 

The DNA Dietitian and a nutritionist 

herself. This is the only way to ensure 

that the medical and scientific data is 

interpreted for the layperson, leading 

to a truly lasting change in behaviour. 

The start-up My Healthy Food, which 

was presented by business developer 

Sergej Vdovitchenko, is driving a 

different model: The platform, whose 

soft launch is planned for the next few 

weeks, combines a test for the so-called 

Nutri-type – via a self-test or optimally 

via a blood sugar analysis – with 

type-appropriate as well as lifestylerelevant 

nutritional recommendations, 

recipe suggestions and a web shop 

that stocks highly functional pasta, 

flakes, rice substitutes or flours based 

on innovative raw materials from 

nature’s biodiversity. 

fmt 


43


Barry Callebaut Opens CHOCOLATE 

ACADEMY TM Center Dubai at the Foot of 

Burj Khalifa 

• The new CHOCOLATE ACADEMY TM Center Dubai relocated to the foot of Burj Khalifa to provide the best 

possible platform for chefs and artisans to showcase and develop their talent and skills 

• CHOCOLATE ACADEMY TM Center Dubai offers inspiration, training and support for professionals. This is an 

essential support for businesses to help them win in the market 

The Barry Callebaut Group, the world’s 

leading manufacturer of high-quality 

chocolate and cocoa products, just 

inaugurated its relocated CHOCOLATE 

ACADEMY TM Center Dubai, which is 

now at the foot of the Burj Khalifa, one 

of the world’s most iconic landmarks. 

This new location and facility serves as 

a creative platform where chefs and 

artisans can showcase and develop 

their talent and skills. As CHOCOLATE 

ACADEMY TM Center Dubai is part of 

the wider CHOCOLATE ACADEMY TM 

Center network with 24 academies 

across the globe, it will be the premier 

platform for bringing renowned chefs 

to Dubai to inspire, train and advise 

local artisans. 

With a team of dedicated chefs, 

CHOCOLATE ACADEMY TM Center 

Dubai plays an important role in 

inspiring and educating the chocolate 

industry and introducing new 

techniques to artisans, pastry chefs, 

confectioners, bakers and caterers. 

The CHOCOLATE ACADEMY TM Center 

Dubai also plays an important role in 

driving innovation as consumption 

patterns shift towards premiumization 

and new concepts in terms of design, 

color and flavors. Courses and events 

with physical attendance resumed as 

of October 21, 2021. 

Amine Mebrouki, General Manager 

Middle East & North Africa, said: “The 

chocolate market is recovering in the 

Middle East region. The CHOCOLATE 

ACADEMY Center Dubai supports 

local businesses in finding the right 

chocolate solutions to help them win in 

the market. From empowering women 

and young talents, to supporting new 

concepts: The CHOCOLATE ACADEMY 

Center Dubai is the place to be in the 

Middle East region for everything 

related to chocolate.” 

Rogier van Sligter, President EMEA 

(Europe, Middle East, Africa), added: 

“This is an important moment for 

Barry Callebaut’s presence in the 

Middle East region. The relocated 

CHOCOLATE ACADEMY Center Dubai 

will strengthen the collaboration with 

our customers in the growing Middle 

East region, helping them to develop 

their own profile in terms of taste and 

flavor. Initiatives like this help to grow 

the Gourmet business in the Eastern 

part of our EMEA Region.” 

fmt 


Events 

Honoring Innovation by Food 

Ingredients companies 

Jury rewards outstanding ingredients and concepts in the fields of health, sustainability, sensory and 

technology innovation 

During the Fi Europe Innovation Award Ceremony six companies received a coveted award recognizing their 

achievements. The previous day, all 19 finalists presented their entries to the expert jury chaired by Prof. 

Colin Dennis. The Fi Europe Innovation Awards recognize outstanding achievements in the food and beverage 

industry. This year’s winners address current consumer trends with their solutions - from gut and immune 

health, to naturalness and sustainability. 

During the ceremony at the Innovation 

Hub, which was also streamed live online, 

Prof. Colin Dennis and Julien Bonvallet, 

Brand Director, Fi Europe, presented 

the Fi Europe Innovation Awards to the 

following winners: 

Clean Label & Natural Innovation 

Award: Bunge Loders Croklaan (The 

Netherlands) for Karibon, a 100% 

shea-based cocoa butter equivalent 

(CBE) that combines all the processing 

benefits and versatility of leading CBEs 

with the nutritional and sustainability 

benefits of shea. 

Food Tech Innovation Award: Chr. 

Hansen A/S (Denmark) for its FreshQ ® 

food cultures, enabling fermentationbased 

biological protection against 

yeast and moulds without undesirable 

sensory effects and acidity development, 

thus helping producers to naturally 

prolong shelf-life and quality. 

Health Innovation Award: NutriLeads 

(The Netherlands) for BeniCaros, a 

proprietary ingredient for immune 

health that has been clinically proven to 

support and optimise immune function, 

and response. 

Plant-based Innovation Award: DSM 

(The Netherlands) for Maxavor ® Fish 

YE, a natural fish flavour derived from 

algal oil for producing authentic fish 

alternatives, including vegetarian fish 

nuggets and vegan fish sauce. 

Sensory Innovation Award: AAK 

(Sweden) for AkoBisc ® GO!, a biscuit fat 

that is low in saturated fatty acids and 

free from tropical fats, offering a unique 

sensory biscuit quality with a crunchy 

bite, no fat bloom and no discoloration 

over time. 

Sustainability Innovation Award: 

Fonterra Cooperative Group/NZMP 

(New Zealand) for taking action on 

climate change by recently launching its 

first carbonzero certified ingredient – 

Organic Butter. 

Top-quality entries 

For jury chair Prof Colin Dennis, who 

is also Chair of the Board of Trustees 

of both IFIS and the British Nutrition 

Foundation, and his jury of industry 

professionals from consultancy, 

management, product development 

and journalism, choosing the winners 

was particularly challenging this year 

given the excellence of the entries. 

“We have seen many evidencebased, 

top-quality submissions“, 

he says. “This means the benefits 

of an ingredient or concept have 

been either scientifically proven, or 

convincing from a technological 

standpoint, or from a solid analysis 

of production costs and economic 

viability.” 

fmt 

Fi Europe Innovation Awards with Colin Dennis on the right and Julien Bonvallet on the left 


Events 

Food Ingredients Specialists Reunited 

Fi Europe co-located with Hi Europe live and online 

Three days of Fi Europe, co-located with Hi Europe in Frankfurt, proved that for many professionals, face-toface 

trade shows are still the unrivalled networking format. Amidst challenging circumstances, participants 

from a wide range of countries attended the world’s leading food and beverage ingredients show to discover 

industry innovations and meet customers and partners. Those who were unable to attend in-person had the 

opportunity to connect, network and watch all content sessions online. Thanks to the Informa AllSecure 

Health & Safety Standard, Fi and Hi Europe serves as a prototype for successful and safe in-person events at 

the Messe Frankfurt. 

On the exhibitor side, 710 companies 

from all over the world were present. 

More than 10,600 products were 

showcased at the booths spread 

across three exhibition halls, and on 

the online platform. The claim that 

Fi and Hi Europe is the central hub of 

the ingredients industry worldwide, 

was underlined by the international 

spectrum of attendees on site: 

professionals from 106 countries 

attended the in-person event. In 

total, more than 13,000 attendees 

participated online and in-person. 

Julien Bonvallet, Fi Europe Brand 

Director, says: “I am happy that despite 

the travel restrictions, we saw high 

quality visitors at the event. 73% had 

budget responsibility, and more than 

36% were in top management (C-level). 

By the end of the second day, 67% of 

the 2022 floorplan for Fi & Hi Europe 

in Paris was booked – confirmation of 

just how much companies trust and 

value the event.” 

Highlights of the three-day trade 

show included the live presentation 

of the Fi Europe Innovation Awards 

and the Startup Innovation Challenge, 

the New Product Zone, in partnership 

with Innova Market Insights, and a 

broad programme of presentations 

and trend analyses streamed live. The 

show was supported by an online 

platform that will remain open until 

31 December 2021, allowing visitors 

to network and learn more about the 

latest industry highlights. 

“The future of events is definitely 

hybrid. Thanks to the online element 

of Fi Europe, we were able to reach 

even more leads this year,” says Natalie 

Meijers, Marketing Communications 

Manager at FrieslandCampina 

Ingredients. Monique Hartog, Brand 

& Marketing Manager at Bunge 

Loders Croklaan, adds: “A packed 

booth, many good talks and one shiny 

Innovation Award! It was a great show 

for us.” Bart Piscaer, Senior Account 

Manager, Avebe, commented: “I’m 

very happy that the show is taking 

place in person because it’s still very 

valuable to meet people face to face.” 

At the show, the Informa AllSecure 

Health & Safety Standard again 

proved its value. Julien Bonvallet: 


Events 

“With 2G and our AllSecure Standard’s 

10-point set of measures, we laid 

the groundwork for attendees to 

participate with confidence. During 

many conversations with customers 

and visitors on-site, I received 

confirmation that they felt safe and 

comfortable conducting face-toface 

business.” Michael Biwer, Vice 

President Guest Events at Messe 

Frankfurt, adds: “Under the 2G rule, 

visitors were able to engage in a 

productive exchange about the latest 

topics in the food industry in a safe, 

controlled environment.” 

Next year, Fi Europe, again co-located 

with Hi Europe, will be digitally 

smarter and offer even more on-site 

opportunities. The show will take 

place at Porte de Versailles in Paris, 

a new venue for the event that was 

chosen by the Fi Europe team as a 

result of feedback received by clients 

and partners. This location is both 

central and easily accessible, and also 

allows visitors the opportunity to 

enjoy the delights of Paris, and all it 

has to offer. The online version will 

start on 28 November 2022, while the 

in-person event will open its doors 

from 6 to 8 December 2022. 

What exhibitors and visitors say 

Allmicroallgae, Antonio Saraiva, Sales 

Director: 

“The first days were quite impressive. 

We were expecting fewer people 

because of the COVID situation, but 

we made many good contacts at our 

booth.” 

Exberry, Kayleigh Vlassak, Marketing 

Communications Specialist: 

“At pre-COVID shows, people were 

happy to wander around. Now, 

however, they’re more focused and 

come armed with specific questions 

to better understand our business. 

And there’s more time for in-depth 

conversations too.” 

Innova Market Insights, LuAnn 

Williams, Global Insights Director: 

“Everyone here is seriously interested 

in looking for something, and I think 

we’re all having very meaningful 

conversations, so I’m super-happy to 

be here!” 

Meiere Controlling 4 Green Business, 

Tatjana Meiere, Consultant (Visitor): 

“The combination of in-person event 

and online conference was really 

amazing! It’s very fruitful.” 

Nexira, Julie Imperato, Marketing 

Manager: 

“Obviously, visitor numbers were 

lower than in previous years, but we 

had traffic at the booth. And the 

contacts were more qualitative, with 

people taking the time to discuss and 

understand our products.” 

Snack & Back, Maria Niederl, R&D 

(Visitor) 

“I’ve missed this show! It’s very interesting 

to see new products and new trends.” 

About Fi Global 

Food ingredients Global was launched 

in Utrecht, The Netherlands, in 1986. 

Its portfolio of live events, extensive 

data, digital solutions and high-level 

conferences is now established throughout 

the world and provides regional and 

global platforms for all stakeholders in the 

food ingredients industry. Over 500,000 

people have attended our shows over 

the years, with billions of Euros worth of 

business created as a result. With more 

than 30 years of excellence, the events, 

digital solutions and supporting products 

deliver a proven route to market, with a 

truly global audience. Since 2018, Food 

ingredients Global has been part of the 

Informa Markets portfolio. 

fmt 


47

Events 

Q1 2022 Q2 2022 

30 January-2 February 

Cologne, Germany 

ISM + ProSweets Cologne 


Messeplatz 1, 50679 Cologne 

Tel: +49 1806 002 200 

ism@visitor.koelnmesse.de 

www.ism-cologne.de 

www.prosweets-cologne@koelnmesse.de 

8-11 March 


Filtech 

Filtech Exhibitions Germany GmbH & Co. KG 

Hölderlin Str. 12 

40667 Meerbusch, Germany 

Tel: 02132-935760 

Fax: 02132-93 57-62 

Email: info@filtech.de 

Web: www.filtech.de 

22-24 March 

Lagos, Nigeria 

food + bev tec 

fairtrade Messe GmbH & Co. KG 

Kurfürsten Anlage 36, 

69115 Heidelberg, Germany 

Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 

info@fairtrade-messe.de 

www.fairtrade-messe.de 

26-29 April 2022 


Anuga FoodTec 


Messeplatz 1, 50679 Köln 

Tel: +49-221-821-0 

Fax.: +49-221-821-2574 

info@koelnmesse.de 

www.anugafoodtec.com 

Q2 2022 

Q3 2022 

14-19 May 

Frankfurt, Germany 

IFFA 

Messe Frankfurt Exhibition GmbH 

Ludwig-Erhard-Anlage 1 

D-60327 Frankfurt am Main 

Tel.: +49 69 75 75-0 

Fax.: +49 69 75 75-64 33 

info@messefrankfurt.com 

2-4 June 

Addis Ababa, Ethiopia 





Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 



7-10 June 

Tehran, Iran 





Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 



10-13 July 

Chicago, IL, USA 

IFT Food Expo - first 

Institute of Food Technologists 

252 W. Van Buren, 

Suite 1000, Chicago, IL 60607 

Tel.: +1-312-782-8424 

Fax: +1-312-782-8348 

www.ift.org 

10-12 May 

Geneva, Switzerland 

Vitafoods International 

Informa Exhibitions, 

5 Howick Place, 

London SW1P 1WG Great Britain 

Tel.: +44 20 337 73111 

www.vitafoods.eu.com 

8-12 September 

Munich, Germany 

drinktec 

Messegelände, 81823 München, 

Germany 

Tel.: +49 89 949 11318 • Fax: +49 89 949 11319 

www.drinktec.com 

info@drinktec.com 


Events 

Q3 2022 Q4 2022 


Birmingham, UK 

PPMA 

New Progress House, 

34 Stafford Road, 

Wallington, 

Surrey SM6 9AA 

Tel.: +44 (0)20 8773 8111 

www.ppmashow.co.uk 


Nuremberg, Germany 

Fachpack 

NürnbergMesse GmbH 

Messezentrum, 

90471 Nuremberg 

Tel.: +49 911 86 06 49 09 

Fax: +49 911 86 06 49 08 

www.fachpack.de 

Q4 2022 

8-10 November 

Dubai, UAE 

Gulfood Manufacturing 

Dubai World Trade Centre, 

P.O. Box 9292, 

Dubai, UAE 

Tel: (+971) 4 308 6124 

info@dwtc.com 

www.gulfood.com 

6-8 December 

Paris, France 

Food ingredients Europe 

Informa Markets 

PO Box 12740, de Entree 73, 

Toren A, 1100 AS Amsterdam Zuid Oost, 

The Netherlands 

Tel.: +31-20-409 9544 • Fax: +31-20-363 2616 

www.figlobal.com 

This list of events is accurate, to the best of our knowledge. However potential visitors are recommended to check with the 

organizer since some details are subject to change. We make no claims to be complete and are grateful for any corrections or 

completions. Please contact: food@harnisch.com 

www.anugafoodtec.com 

International 

supplier fair for the 

food and beverage industry 

COLOGNE, GERMANY 

26.–29.04.2022 

ONE FOR ALL. 

ALL IN ONE. 

Food Processing | Food Packaging | Safety & Analytics | Intralogistics 

Digitalisation | Automation | Environment & Energy | Science & Pioneering 

Special Edition! 

Be part of it - 

find out more here! 


Messeplatz 1 

50679 Köln, Germany 

Tel. +49 1806 578 866 

Fax +49 221 821 99-1020 

anugafoodtec@visitor.koelnmesse.de 


49 

Key No. 101221

Last Page 

Advertiser’s Index • December 2021 

Key No. Page Company Location 

99497 21 AZO GmbH & Co. Osterburken, Germany 

99907 17 Daxner Bulk Solids Technology Wels, Austria 

96342 33 Endress+Hauser Group Services Reinach, Switzerland 

96342 Cover 1 Endress+Hauser Group Services Reinach, Switzerland 

101360 Cover 2 Gerhard Schubert GmbH Crailsheim, Germany 

99923 35 Getriebebau NORD GmbH & Co. Bargteheide, Germany 

99420 13 J. Rettenmaier & Söhne GmbH Rosenberg, Germany 

101357 9 Jungbunzlauer International Basel, Switzerland 

101154 4 Koelnmesse - ProSweets Cologne Cologne, Germany 

101221 49 Koelnmesse - Anuga FoodTec Cologne, Germany 

99993 15 Ringe + Kuhlmann GmbH & Co. Hamburg, Germany 

99411 Cover 4 URSCHEL Chesterton, IN, USA 

99337 29 WENGER Manufacturing, Inc. Sabetha, KS, USA 

98731 19 Winkler & Dünnebier Rengsdorf, Germany 

100866 31 Zeppelin Systems GmbH Rödermark, Germany 

Whilst every effort is made to ensure the accuracy of this information, we appreciate your comments and corrections if 

something should be not quite right. 

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PREVIEW • FEBRUARY 2022 

Plant based nutrition 

Colors for food 

Testing technology 

Packaging with PET 

… and lots more 


Vol. 35 • 31377 

ISSN 0932-2744 

6/21 


Pathogens 



Issue 6/2021 




Cherries 

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food Marketing & Technology 6/2021

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