Food Marketing & Technology 1/2022

1/22 

Vol. 36 • 31377 

ISSN 0932-2744 

Cover: New Thermoformers 

for Dutch Veal Producer 

A Roadmap to 

Sustainable Ingredients 

Vacuum Technology in 

Freeze Drying 

Sustainable and 

Flexible Labelling

Solutions that Matter 

to People Everywhere 

Over the years SPX FLOW has developed cutting-edge solutions that help bring delicious 

and healthy dairy and plant-based products to your customers. But our impact goes beyond 

dairy. From aerospace to personal care and construction to medicine, our innovative solutions 

make life better for people everywhere. Every day. Explore the impact our Solution Makers 

have on your daily life at SPXFLOW.com/SolutionsAroundYou, or by scanning the QR code. 

Key No. 101490

Editorial 

Trends for Twenty Two 

There is a well known German comedy 

sketch called ‘Dinner for One‘. It’s 

about an old lady who enjoys a dinner 

party with her friends, who have 

unfortunately all died before her. The 

butler plays the parts of the missing 

guests and asks his mistress “The 

same procedure as last year, Miss 

Sophie?“ To which the answer is “The 

same procedure as every year, James!“ 

When thinking of the food industry and 

what trends are in the market, it often 

feels the same way. Trends come and 

go, but they mostly feel the same. In 

times of covid and climate challenges, 

the major trends in the food and 

beverage industry centre around 

health and sustainability issues. Other 

buzz words include plant-based 

nutrition and indulgence, as well as our 

old favourite: convenience. 

Products need to be ready to consume 

at any time, provide nutrition and 

added value for body, mind and spirit, 

whilst tasting good and supporting 

the environment. Packaging and 

processing methods are also more in 

the spotlight than ever before. 

Our lifestyle has changed in the past 

months. As more people work from 

home, so they eat more at home. We 

would expect this to lead to a more 

balanced and healthy diet, but this 

is not always the case. Consumers 

want to find healthy and sustainable 

products as easily as possible. More 

often than not, they are ordered and 

delivered by courier, either as fresh 

ingredients or finished meals. 

Plant-based nutrition is a perceived 

answer to the problems around 

global warming, as well as health 

issues regarding meat consumption. 

While there are arguments in both 

directions, it remains true that the 

consumer focus on plant-based foods 

has shifted slightly to include added 

benefits of vitamins and minerals. 

Optimising the nutritional profile is an 

ongoing project. 

Indulgence will always be significant. 

One constant in our diet, is that we are 

always looking for something different. 

This may be in a sensory experience, 

whether taste, texture, smell or colour, 

but also a need to be surprised or 

challenged. Beverages are a popular 

carrier for a new experience, with 

combinations of sweet and creamy or 

hot, sour and bitter finding a market in 

the Millennial generation. 

Ian Healey 

Editor-in-Chief 

Sustainability is a measure of corporate 

responsibility which mirrors consumer 

behaviour. The concept is growing 

to cover the complete life cycle of a 

product, farm to fork, and includes 

packaging and use of resources in 

processing. 

The same procedure as every year? 

Trends are, in fact, developing 

gradually, so that what was important 

five years ago is now a footnote and the 

footnotes are becoming mainstream. 

But it still has to taste good. 

Sincerely, 

If you like it – subscribe! 

food Marketing & Technology • February 2022 

3 

food Marketing & Technology • February 2022

XIX International Trade Fair 

for Savoury Snacks & Nuts 

6 - 7 July 2022 

Hamburg, Germany 

Contents 

food Marketing & Technology February 2022 

1 Editorial 

42 Impressum 

Ingredients 

Move your 

business 

forward 

at the worldwide fair 

for savoury snacks 

The only trade fair 100% focused 

on savoury snacks and nuts 

+ Experience the hottest trends, 

tastes and technologies 

+ Develop your business with the 

industry’s leading suppliers 

+ Connect with the decision-makers 

of the industry and find 

international trade partners, 

distributors 

+ Meet existing customers and new 

prospects from around the world 

+ Sell your products to an 

audience that is ready to buy 

10 A Roadmap to Sustainable Ingredients 

13 Creating Classic Confectionery with Gelatin 

16 FDA Recognizes Food Recognizes the Dietary 

Fiber Status of Acacia Gum 

18 Cutting Sugar Loads from Hazelnut & 

Chocolate Spreads 

Processing 

20 Creating an Innovative, Healthy, CO 2 

-Neutral Snack 

22 Breakthrough Technology will Produce Green Proteins 

Greener - Next Generation Membrane Filtration Systems 

are the Key 

24 Digitalization Leveraged to Optimize Hygienic 

Processing 

26 Freeze Drying with the help of Vacuum Technology 

27 Research Holds the Key to more Efficient Crossflow 

Membrane Filtration 

28 Metal Detection for Fish Sausages, Right on the 

Fishing Boat 

28 The Perfect Form for the Bakery 

29 Automatic WIP-Systems Efficient cleaning of 

Ploughshare Mixers 

30 Trade Fair Restart at ProSweets: Confectionery Solutions 

31 ERP Solution Adds Value to Ham Production 

Packaging 

6 Renowned Dutch Veal Producer Invests in New 

Thermoformers 

32 How the Label Becomes more Sustainable and Flexible 

36 Haldiram’s Nagpur Goes Live with its Long Shelf-Life 

Ethnic Beverages 

38 “We support our Customers in Broadening their 

Perspective” 

Departments 

The industry-defining fair for 

the savoury snacks sector 

40 Events 

snackex.com 

Key No. 102334

Vol. 36 • 31377 

ISSN 0932-2744 



A Roadmap to 



Freeze Drying 

1/22 


Flexible Labelling 

Cover: Sealpac 

The Dutch veal producer, Ekro 

decided to invest in four SEALPAC 

thermoformers for packaging the 

high-quality fresh products in various 

weights and sizes, including 

entrecote, fillet, escalope, rib-eye 

and steak. The packaging primarily 

has a protective function, so that a 

flexible film is sufficient and sustainable. 

By using vacuum technology, 

an optimal shelf life is achieved. 

Our Cover Story starts on page 6. 

Key No. 102203 

Ingredients: Natural flavored oil 

Infuso is a natural, flavored oil that is set to make snack 

production a whole lot easier and help food manufacturers 

in their quest for an outstanding snacking experience. It‘s 

brilliant in its simplicity and delivers intense, bold flavors and 

multi flavored profiles for any savory snack. We talked to the 

CEO of the company. Find out more on page 10 

Processing: Freeze drying fruits 

There are several ways to extend the shelf life of food. Freeze 

drying is a modern extension of traditional drying methods 

to protect food from spoilage for longer. This process is only 

made possible by modern vacuum technology because freeze 

drying food takes place under vacuum. Check out the story 

on page 26 

Packaging: Sustainable labelling 

Food and beverage industry players are particularly concerned 

about the costs of materials and are keen to optimize 

their investment while increasing brand recognition. One of 

the leading manufacturers in the market shares their expertise 

to meet all labelling needs. See page 32 

Key No. 102158 

food Marketing & Technology • February 2016

Cover Story 

Renowned Dutch Veal Producer 

Invests in New Thermoformers 

The company Ekro in Apeldoorn (NL), part of the VanDrie Group, is a renowned producer of veal. At the 

business park along highway A1, approximately 400,000 calves are processed into high-quality meat 

products every year, which are mainly distributed in Germany, France and Italy. In 2020, Ekro made 

significant investments in its packaging department, resulting in four new thermoformer lines. We spoke 

with Christian Scholten, Project Manager a.i. at Ekro, and Anjo Kaatman, Head of Technical Service within the 

company, about the recent installation of these lines and the challenges such a project entails. 

High-quality veal with attention 

to the animal 

What once started as a municipal 

slaughterhouse in the center of 

Apeldoorn is now an ultramodern 

production company on the outskirts 

of the city with approximately 750 

employees. Ekro works in two shifts 

per day on the tastiest veal products. 

The new building at its current location 

along highway A1 was constructed in 

1989, not long after the company was 

incorporated by the Van Drie family. 

Today, the VanDrie Group includes 

Dutch companies such as ESA and 

T. Boer & zn, but also Sobeval and 

Tendriade in France. 

‘When you ask for veal, we serve a 

concept’, that is the starting point 

of Ekro. The company supplies highquality 

veal products all over the 

world that are tailored to the wishes 

of the customer, such as whole veal 

Christian Scholten shows the packaged product 

Flexible film vacuum packaging protects during storage and transport 

breast or veal roulade for the catering 

industry, but also consumer products 

such as veal burgers or steaks. Animal 

welfare, food safety and sustainability 

are of utmost importance. This means 

that Ekro’s products fully meet the 

contemporary requirements of 

discerning chefs and consumers. All 

employees, but also each supplier 

of the calves, work continuously to 

improve animal health and welfare. 

Full traceability 

Veal is an appreciated delicacy due 

to its fine structure, high nutritional 

value and subtle taste. It is easy to 

digest, low in cholesterol and rich in 

vitamins and minerals. That is why 

the product is widely used and highly 

valued in international kitchens. Ekro 

works with traditional wholesalers, 

retailers, food service and food 

manufacturers. Orders range from 

the delivery of complete carcasses 

to the delivery of kitchen-ready 

consumer products. 

6 


Cover Story 

Christian Scholten, Project Manager at 

Ekro: “What makes Ekro unique is the 

quality we deliver. Our company is part 

of a complete chain, from the feeding 

of the calves to the packaged end 

product. In addition, Ekro has been 

committed to traceability for several 

decades. The abattoir and deboning 

section are equipped with hightech 

hardware and software, which 

connect seamlessly to each other, so 

that full tracking and tracing of the 

products is guaranteed. For example, 

the customers of Ekro, primarily the 

wholesaler, can always enter the 

stated barcode for each product on a 

special website to view the complete 

life cycle of the meat.” 

Impossible to break 

As Head of Technical Service, Anjo 

Kaatman is responsible for Ekro’s 

existing machinery. Within the 

company’s Project Office, Christian 

Scholten, together with four other 

colleagues, is constantly working on 

renewal processes in the broadest 

sense of the word. Recently, both 

men worked together in a large 

investment project in the packaging 

department of Ekro. The aim was to 

modernize a number of existing lines, 

so that they could work even more 

efficiently. For example, the same 

thermoformer has been used since 

1999 for packaging the by-products, 

especially organs. This machine, an 

RE3, was once purchased from the 

company Repak B.V. in Emmen (NL), 

Anjo Kaatman, Head of Technical Service within Ekro 

Christian Scholten, Project Manager a.i. at Ekro 

a Dutch family business, just like the 

VanDrie Group. 

There is a great anecdote about the 

installation of the RE3. At the time, the 

machine was delivered by truck and 

brought to its destination in one piece 

on wheels. However, it turned out that 

there suddenly was a wall that had not 

yet been there at the time of purchase. 

With two colleagues quicky gathered 

from Emmen, the RE3 was taken apart 

and put back together in the right 

place, so that it could still be installed 

over the weekend. Since 1999, the line 

has been running 16 hours a day, where 

cleaning takes place every evening 

and maintenance is done twice a year. 

Anjo Kaatman: “The RE3 has always 

functioned without problems in our 

challenging production environment 

until the end of 2021.” 

The importance of good 

maintenance 

The RE-series thermoformers are still 

built in Emmen, but since 2007 they 

have been offered in the Benelux 

under the brand name SEALPAC. The 

advice, sales and maintenance are 

done by Ultrapak B.V. in Nijkerk, the 

exclusive distributor for SEALPAC 

thermoformers and traysealers 

in the Netherlands, Belgium and 

Luxembourg. Anjo Kaatman: “We 

have had an exceptionally good 

relationship with Ultrapak from the 

start. They take their responsibility 

and meet the set deadlines, also with 

regard to the agreed service contracts. 

Installation of new machines, but also 

the maintenance of existing machines, 

must take place with us during the 

weekend. The requirement is then that 

the machines have to be running again 

on Monday morning at 6.00 am, and 

that has always been successful so far.” 

With the RE3 in use for more than 20 

years, and a number of other lines 

that could use a facelift, the inevitable 

question of replacement came in 2020. 


7

Cover Story 

To this end, a large project was started 

within Ekro, in which distinct options 

were examined. Revision of the 

existing machines was still a possibility, 

but replacement turned out to offer 

the most benefits in the end. Ultrapak, 

in the form of contact person Andres 

Vos, provided an extensive analysis. 

As part of the project, a visit was made 

to the factory in Emmen. For Christian 

Scholten, it was the first time. He 

remarks: “It is a very neat factory, where 

you can clearly see the production 

process of the machines, from drawing 

to assembly. Furthermore, it is obvious 

that the factory is constantly investing 

in production resources.” 

Four new lines 

Ultimately, Ekro decided to invest in 

four SEALPAC thermoformers: an 

RE30 tandem machine for packaging 

the by-products and three RE25 

thermoformers for packaging fresh 

veal in various weights and sizes, 

including entrecote, fillet, escalope, 

rib-eye and steak. Anjo Kaatman: “The 

first two machines were installed in 

September 2021, and the last two 

followed in November. In both cases 

this happened over the weekend, and 

in both cases the machines were ready 

for production by 6:00 am on Monday 

morning. As we are used to from 

Ultrapak!” 

The three RE25 thermoformers are 

located right next to each other in 

the same production hall. Because 

of the tight space there, including a 

few awkward pillars, the machines 

were designed to fit. Each of the RE25 

thermoformers is suitable for a fixed 

packaging format, which is tailored 

to the weight and/or dimensions of 

the various veal products. The RE30 

is located in a separate hall, where 

the by-products are packaged, such 

as liver, heart, tripe, sweetbreads, 

etc. Christian Scholten: “This line 

has regular changes during the day. 

By choosing a tandem machine with 

two forming stations, suitable for two 

formats (roughly 4 kg and 5 kg), we can 

now change at the touch of a button. 

This results in enormous time savings. 

Our staff is very economical with and 

proud of this line!“ 

All SEALPAC machines are equipped 

with product support due to the heavier 

packaging. This prevents the film from 

slipping out of the chain. Furthermore, 

all machines have central lubrication, 

so that maintenance is minimized. 

Anjo Kaatman adds: “The SEALPAC 

machines are characterized by their 

simplicity and reliability. I therefore 

know that our staff can quickly 

familiarize themselves with these 

machines. The touch-screen monitor 

of the RE series is also easy to operate.” 

The optimal packaging for semifinished 

products 

Only a small part (about 5%) of the veal 

produced stays in the Netherlands. 

The remaining 95% is exported to 

Ekro produces high-quality veal products for wholesalers and consumers 

8 


31377 

Cover Story 

about 50 countries, mainly Europe, 

China and the US. The primary buyers 

are wholesalers, who in turn supply 

the catering industry. However, there 

is also a growing consumer products 

department. Semi-finished products 

are packaged on the SEALPAC 

thermoformers, which mainly go to the 

(catering) wholesaler. The packaging 

primarily has a protective function, 

so that a flexible film is sufficient 

and sustainable. By using vacuum 

technology, an optimal shelf life is 

achieved. Christian Scholten: “If we 

look at the vacuum packaging based 

on PA/PE film, such as those that are 

run on the SEALPAC machines, we 

are actually already at the minimum 

packaging level. Thanks to the Rapid 

Air Forming concept, standard on the 

SEALPAC machines, the film is already 

as thin as possible. 

Future plans 

Of course, the Corona pandemic has 

had an impact on Ekro, all the more so 

Christian Scholten between two SEALPAC RE25 thermoformers 

because the catering sector, and with 

it the wholesaler that supplies that 

sector with veal, has been hit. Christian 

Scholten: “That was especially true in 

the first year of the pandemic, when 

the catering industry in southern 

European countries was closed. Since 

then, production has picked up again 

and is almost back to the same level. 

Fortunately, we can now shift our 

attention to other innovation projects 

within Ekro.” 

fmt 

1/22 

Vol. 36 • 

ISSN 0932-2744 

Come and see for yourself: 

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A Roadmap to 



Freeze Drying 


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- Technology & Marketing - 

9

Ingredients 

A Roadmap to Sustainable Ingredients 

Wim van Roekel, President of Europe & Africa, Griffith Foods discusses its ambitious roadmap for growth to 

2030, new product launches across countries and continents and why sustainable choices matter now more 

than ever. 

By Ian Healey 

Wim van Roekel 

Please tell us a little about Griffith 

Foods and your background? 

Founded in 1919 and now in the fourth 

generation of family leadership, Griffith 

Foods is a global product development 

partner specialized in food ingredients. 

From farmers to customers, the 

relationships it forms with its partners 

allow Griffith Foods to create better 

products that are delicious and 

nutritious for consumers, and foster a 

better, more sustainable world. Today, 

the Griffith Foods family of companies 

operates in more than 30 countries on 

six continents, employing over 4,800 

people, including more than 40 chefs 

and 340 food scientists. 

We collaborate with food companies 

worldwide to create fully customized 

recipes for the constantly evolving food 

marketplace, partnering with you from 

ideation to production. Our product 

portfolio consists of seasonings, sauces 

and dressings, and coatings, 

Our mission is to help customers succeed 

through collaborative innovation and the 

supply of tailored seasonings, sauces, 

dressings and premium coatings where 

we tailor everything from flavor and 

functionality to meet your unique needs. 

In many ways our purpose – “we blend 

care and creativity to nourish the world” 

– captures the essence of our existence 

and values as a business. 

As President of Europe and Africa 

for almost 4 years, we’ve grown 

significantly and have put an ambitious 

but achievable growth plan in place all 

the way to 2030. We’ve taken our core 

capabilities as culinary experts and 

looked to evolve these through new 

partnerships and ecosystems where 

shared values and new technologies and 

benefit all. Previous to that my career 

was been a mix of corporate positions in 

the food industry as well as running my 

own business. 

Describe the Griffith Foods 

Business Plan for this year and over 

the next five? 

To continue to grow, we are constantly 

evolving our Health and Nutrition, 

Alternative Proteins, and sustainable 

sourcing even more deeply and are 

making great progress. By partnering 

with others, we can knowledge share 

our expertise and expand into new 

areas, and this may mean start-ups with 

great ideas as well as more established 

entities. Overall, it’s been a tough year 

initially, but business has bounced back 

to to 2019 top-line levels after a tough 

first half of 2021. We’ve also extended 

our purpose driven strategy to 2030 

with ambitious goals to ensure the entire 

business will be net zero and a superior 

example of sustainable best practice. 

What is novel about Griffith Foods 

as a food service provider? 

At our heart we are still a family 

business, one that acts and functions 

like a family whilst behaving as owners. 

I think our value system is very strong 

as we are true collaborators who take 

in customers, always as family. It’s one 

reason we have great retention rates. 

We always innovate, inspire and 

collaborate to create products and 

concepts that drive customer success, 

and we remain keen to have early 

conversations with customers so that 

needs are understood and aspirations 

delivered. 

One of our other key differentiators is our 

mission to be more sustainable in all our 

decisions and actions. People, Planet 

and Performance make up the pillars of 

10 food Marketing & Technology • February 2022

Ingredients 

Registration opens March 1 

July 10–13, 2022 

McCormick Place | Chicago, IL 

Reconnect Learn Innovate 

Stay connected with the latest 

IFT FIRST updates at iftevent.org. 

Key No. 102109 


11

Ingredients 

our sustainability strategy. For example, 

by 2025, 100% of our herbs, spices and 

vegetables will be from certified sources 

and a 100% of our supply base will be 

EcoVadis certified. We constantly look at 

how to engage with more suppliers with 

a focus on regenerative farming. On that 

subject, with Platinum in Belgium and 

Spain and Gold in the UK, our Ecovadis 

awards put us in the top 1% category of 

all global suppliers. 

Growth also means new partners, 

ecosystems, territories, we know 

there are major opportunities in 

existing markets such as the UK, 

Spain, and Germany. Additional 

investments there are paying 

dividends, as our Poland office was 

successfully opened as a bridge to 

Eastern Europe, a key new territory 

where we saw immediate growth. 

We also launched and seeded our 

Africa strategy in Kigali, Rwanda. 

Operationally, we set up and source 

locally using immediate values chains 

to design products that work in local 

markets for both African consumers 

and businesses – it’s an Africa for 

Africa approach. 

Broadly speaking what’s your new 

product approach to 2022? 

At Griffith Foods, we will be focussing 

as ever on Health and Nutrition, 

Sustainable sourcing, and best practice 

in keeping with consumer demand. 

We know that new products need to 

have a nutritious advantage as well 

as great taste and texture. All our six 

product launches next year will be a 

mix of improved nutrition, even better 

sustainability creds and more natural, 

cleaner label propositions, depending 

on the product in question. We are very 

excited about the Alternative Protein 

space especially. 

What is Infuso and why is it a 

breakthrough savoury snacks 

innovation? 

Infuso is a customisable flavored oil that 

delivers an impressive taste in a one 

single way process with a clean label 

benefit – especially interesting to boost 

the taste of healthier snacks. Griffith 

Foods Sensory and Consumer insights 

capabilities have proven that creating 

bold and unique flavor profiles that are 

also natural is a way to differentiate in 

the market besides branding 

In what way can Infuso improve the 

production process? 

One of the best examples of innovation 

at work is Infuso because it delivers on 

taste in a single step process with clean 

label benefits. It offers options to create 

multi flavour bold profiles and new taste 

experiences. 

What specific properties of this oil 

can attract consumers who want to 

innovate their portfolio? 

Infuso is cleaner and more cost effective. 

The standard two step seasoning 

process is replaced by an energy saving 

smoother, less complex single step 

application. Infuso replaces the oil that is 

sprayed on the snack substrate before 

seasoning so it can be used without 

disruption or extra cost as it requires a 

single sprayer, often already installed on 

the line. 

In which flavors is infuso available? 

The Infuso product range offers flavored 

oils in various flavor buckets: from green 

herbs to Chili flavored oil and even a 

Peking Duck style. And it can be applied 

to a huge range of snacks including 

premium crisps, veggie extruded snacks, 

pop chips, breadsticks, pretzels, rice 

cakes, nuts, seeds and tortillas. 

What are the advantages of using 

Infuso – for human health, food 

production and the environment? 

As the solution provides less, up to no 

dust on site, that means less product 

waste. Customers can experiment with 

a variety of processes as well as salt 

reduction, Gluten elimination, and an 

absence of anti caking agents which 

strengthens health profiles from a 

nutritional point of view. Its heavy 

concentrations mean easy and less 

storage requirements, making infuso 

a highly sustainable choice with light 

weight jerry cans that can support easier 

transport. 

How do you see the market 

developing in the next 2 to 5 years? 

Raw materials are still seeing some 

major price increases and supply is tight. 

Obviously, all business is operating in 

an inflationary environment, so costs 

are being passed on and that won’t 

change back quickly. Beyond that, 

health and product transparency will 

become even more important in 2022 

and beyond. 

Clearly, consumers want to have a 

healthier lifestyle so healthier snacks 

without compromise on taste and 

texture make sense. We believe there 

will be an opening up of non-plant-based 

AP where the first products will hit the 

shelves next year and that will trigger 

more investment, a larger market and 

with it more opportunities for Griffith 

as we look to expand our presence and 

customer base. 

fmt 


Ingredients 

Creating Classic Confectionery with 

Gelatin 

Gelatin is a versatile hydrocolloid that 

provides various functional benefits to 

confectionery manufacturers 

Gelatin, derived from the Latin term 

gelatus – meaning stiff or frozen – has 

a long and successful history as a 

multifunctional ingredient. Today, 

it’s one of the most important 

hydrocolloids for food and beverage 

products. And even though gelatin 

is usually associated with the 

characteristic texture, form and bite 

of gummy bears, this highly purified 

collagen protein can be applied 

to many other applications. As a 

texturizer, gelatin acts as an excellent 

gelling, binding and whipping agent, 

stabilizer and emulsifier, and as a 

perfect film and foam former. It can 

also be used as a fat replacer and to 

improve the nutritional properties of 

various foodstuffs. 

Unlike its carbohydrate-based hydrocolloid 

counterparts, gelatin is a natural 

and easily digested protein. Being nonallergenic 

and free from E-numbers, 

it’s clean label, it’s compatible with 

most food and functional ingredients 

and can be formulated with other 

hydrocolloids to produce different 

textures or improve thermal resistance. 

The multipurpose hydrocolloid 

In its natural state, gelatin is a dry, 

white powder that is free from fat, 

cholesterol, purines and additives. It 

comprises 86–90% protein and 8–15% 

water. In water, gelatine swells rapidly 

and, after heating, dissolves to form 

a clear, viscous solution, followed by 

gelation after cooling. 

As a flexible ingredient, it’s easy to 

incorporate gelatin into a wide variety 

of production processes. However, 

the critical issue is choosing the most 

appropriate gelatin for each product 

and application. When choosing 

confectionery products, for example, 

consumers are predominantly looking 

for a treat. As such, taste and texture 

are key. It’s also crucial to understand 

the specific preferences of the target 

market. Some countries generally 

prefer firmer textures than others, and 

the range of shapes, flavors, colors or 

other critical determinants is almost 

limitless. Thus, to create a suitable and 

market-driven product concept, the 

corresponding formulation needs to 

be based on solid industry experience. 

Getting gummies right 

A traditional gummy candy is 

characterized by its texture, its 

gum-like “bite,” mouthfeel, taste and 

color, as well as its clear and shiny 

appearance. To achieve these product 

properties, gelatin is mandatory. 

Although other gelling agents are 

available, none of them is as effective 

as gelatin, which plays a key role in 

When choosing confectionery products, consumers look out for great taste and mouth-watering 

textures. Copyright: ©dusk_AdobeStock_172081133 

both the production process and 

the quality of the end product. So, 

whereas the fundamentals of gummy 

candy formulation are relatively 

straightforward, multiple factors need 

to be considered when producing a 

high-standard gummy product that 

meets both consumer – and producer 

– demands. 

One important parameter is the 

“Bloom value,” which indicates the 

gelatin’s gelling properties and the gel 

strength. For gummy candies, gelatin 

with a Bloom value of 160–280g Bloom 

must be used to achieve the desired 

bite, texture and mouthfeel. In addition, 

some ingredient interactions and/ 

or production-induced artefacts or 

effects can be remedied by choosing 

the right type of gelatin. 

To unfold the functionality of gelatin, 

its complete dissolution is necessary. 

Therefore two parts of water and one 

part of gelatin are needed. Due to this 

low water content less water needs to 

evaporate during processing and, as 

such, production times are shorter. 

In addition, gelatin requires lower 

dissolution temperatures than other 

hydrocolloids and when it comes to the 

end product only gelatin provides that 

unique melt in your mouth experience, 

typical elastic texture and brilliant clarity. 

“Manufacturing issues like recrystallization 

can occur when the sucrose 

content is too high or not dissolved in 

enough water. This adversely affects 

the product’s characteristic clear and 

glossy look. Moreover, ingredients 

such as fructose can influence the 

color and lead to a yellowing of the 

product. Deformations, cloudiness and 

undesired textures may be the result 

of incorrect production and recipe 

parameters. This is why our experts 

offer all the advice needed to get it 

right,” explains Dr Johanna Schmidgall, 

Global Head of Application Technology 

and New Product Development 

Nutrition and Health Ingredients from 

GELITA. 


13

Ingredients 

Marshmallow production 

The first whipped marshmallows 

appeared in France in the 19th century 

when marsh mallow sap was combined 

with egg white and sugar. Seeking a 

more efficient manufacturing process, 

candy makers in Europe developed 

the starch mogul system, in which a 

mixture of marsh mallow root, sugar, 

egg white and water was heated 

and then poured into corn starch 

moulds. Then, in 1948, marshmallow 

production was revolutionized when 

the extrusion process was patented: 

the marshmallow mass is passed 

through tubes and then cut into pieces, 

which are then cooled and packaged, 

ready for consumption. 

Although marshmallow production 

has come a long way since the 1900s, 

these two processes are still used 

today. The most significant change is 

the formulation. Marsh mallow plant 

(Althea officinalis) is no longer used 

as a gelling agent. Instead, of course, 

it’s gelatin. Although other ingredients 

can be used as foaming agents, none 

of them gives marshmallows its 

typical fluffy and elastic structure, 

which remains intact for considerable 

periods of time. Quite simply, without 

gelatin, modern-day marshmallows 

couldn’t be produced. 

Foaming it right 

To produce high quality foamed 

confectionery, the right type of 

gelatin is necessary. It must be able 

Gelatin creates and stabilizes the foamy texture of marshmallows. 

Copyright: ©Ekaterina_Molchanova_AdobeStock_262119180 

One of a kind: Only gelatin gives gummies their characteristic elastic texture and their shiny, clear 

appearance. Copyright: ©Gelita 

to promote foam building and, at the 

same time, inhibit any processes that 

could destabilize the foam. Incorrect 

ingredient selection could result in 

non-homogenous bubbles, an unstable 

foam structure or products with the 

wrong density, which subsequently 

leads to the marshmallow losing its 

shape and texture. Foam formation 

and stabilization are complex procedures; 

but, owing to gelatin’s 

ability to lower the surface tension of 

aqueous systems, it’s relatively simple 

to introduce air into a whipped gelatin 

solution. 

Additionally, because air has a lower 

density than water and doesn’t 

dissolve, it tends to form larger 

bubbles that rise up and separate from 

the water phase. Gelatin’s ability to 

form elastic and flexible films around 

these bubbles and to stabilize them, 

makes it an optimal foaming agent and 

stabilizer. 

Expert help and know-how 

There are numerous aspects that 

affect a product’s success and 

many obstacles to overcome. In the 

end, though, it’s the know-how that 

determines a product’s success. With 

its expertise, GELITA acts as a gelatin 

solution provider, delivering clientspecific 

advice and services along 

with tailor-made gelatine types. To 

make the most of the multifunctional 

benefits of gelatin and retain control 

of the production processes, a 

comprehensive background knowledge 

of this versatile ingredient is 

essential. GELITA’s technological 

experts are available throughout 

the entire development process to 

offer professional advice, like recipe 

development, reformulation support 

and on-site technical service. The 

company’s expertise also extends to 

regulatory requirements, with help 

and advice available for both local and 

global markets. 

fmt 


Ingredients 

Connect with 

nutraceutical 

experts 

This year, Vitafoods Europe 2022 returns to its annual 

May slot in your diary. As it’s a hybrid event you’ll be 

able to join us in person and online to share ideas, 

see new products, source ingredients and innovate 

with an inspiring community of experts. This is your 

chance to connect with industry-leading buyers, 

suppliers and manufacturers from over 110 countries, 

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Key No. 102200 

15

Ingredients 

FDA Recognizes the Dietary Fiber Status 

of Acacia Gum 

International leader in natural gums Alland & Robert is delighted that acacia gum can be classified as a fiber 

for nutrition labelling purposes in the United States. 

This decision from the FDA was made 

public on December 17, 2021, and will 

consequently allow acacia gum to 

count as a dietary fiber on American 

Nutrition and Supplement Facts labels. 

Acacia gum is an ingredient or additive 

used worldwide in a wide range of 

products. Strong scientific literature 

demonstrates that acacia gum is a 

fiber. Today, the FDA agreed that 

acacia gum has physiological effects 

beneficial to human health, such as the 

reduction of blood glucose and insulin 

levels after it is eaten with a meal 

containing a carbohydrate that raises 

blood glucose levels. 

Alland & Robert, along with a 

work group of other acacia gum 

stakeholders, has submitted two 

science-backed citizen petitions in 

2019 and 2020, in order to provide 

the FDA with data showing proof that 

acacia gum has indeed “physiological 

benefits to human health”. Dr. Isabelle 

Jaouen, R&D Director at Alland & 

Robert said: “We have provided the 

FDA with numerous data coming from 

several clinical trials to support our 

request that acacia gum be recognized 

as a dietary fiber. Two laboratories that 

specialize in clinical nutrition, including 

one university, have been mandated 

for the design and realization of the 

clinical tests. Our citizen petitions 

included data showing the benefits of 

acacia gum on blood glucose levels”. 

Commenting on the FDA decision, 

Mr. Frédéric Alland, CEO at Alland 

& Robert said : “We are extremely 

satisfied that the FDA agrees with us 

that acacia gum is a fiber and can be 

labelled as such. It’s a great news for 

the American consumers, who will be 

able to enjoy this natural ingredient 

in their daily food. Alland & Robert 

remains committed to providing the 

highest quality of natural and non- 

GMO Acacia Fiber”. 


Ingredients 

Acacia gum, also known as gum Arabic 

or E414, is a natural, vegetal, safe, 

functional and healthy additive used 

in flavors, beverages, confectionery, 

dairy, bakery, dietary products, pharma 

and cosmetics among others. Acacia 

gum is today found in thousands of 

day to day products all over the world. 

Alland & Robert guarantees a minimum 

fiber content of 90% for all products of 

its Acacia Fiber range (international 

method AOAC 985-29). 

fmt 

Flavor Study Shows can Optimize the 

use of Flavors in Chewy Candies 

Optimizing production and improving 

product quality are key issues for 

every producer of chewy candies. 

The present study shows impressive 

potential. The use of starch and gelatin 

as hydrocolloids is widespread in 

the manufacture of chewy candies. 

Together with a reputable flavor 

developer Norevo conducted a joint 

study to find out how alternative use 

of Norevo Quick Chew affects the use 

and development of flavors. 

The study evaluates the sensory 

impact using: 

• different hydrocolloids (Quick Chew, 

modified starch, gelatin) 

• different manufacturing methods 

(kneading, pulling) 

• different flavors (apple, lemon, milk) 

• Based on these different variants, 

we then tested the following criteria: 

1. Flavor intensity 

2. „Release“ or flavor development 

3. Chewing perception 

The subsequent blind tasting was 

carried out by a professional panel 

consisting of 21 trained panelists in 4 

intervals reflecting different ripening 

times and also storage temperatures. 

The results of this joint study confirm 

the hypothesis initially set out in 

almost all areas: 

By using Quick Chew as the 

texturizing component in the recipe, 

manufacturers can use flavors more 

efficiently, while also enhancing the 

chewing experience. 

fmt 


17

Ingredients 

Cutting Sugar Loads from Hazelnut & 

Chocolate Spreads 

CAMBYA tackles the sugar-reduction challenges in sweet spreads and filling, naturally 

As children head back to schools, 

monitoring their sugar consumption 

in food and beverages becomes more 

challenging. Food-tech start-up B.T. 

Sweet, Ltd. introduces CAMBYA, 

its plant-based, sweetening platform 

to cut loads of sugar from favorite 

treats, such as hazelnut and chocolate 

spreads. 

B.T. Sweet cracked the code on 

helping manufacturers create tasty 

hazelnut and chocolate spreads with 

less sugar. The company offers leading 

sweet spread, filling, and coating 

companies’ new abilities to meet 

their sugar-reduction targets without 

compromising on much loved flavor 

qualities (especially those imposed by 

new regulations). 

According to the UK’s National Health 

Service, while it is recommended that 

adults have no more than 30g of free 

sugars daily, children ages 7 to 10 

should have no more than 24g per day. 

And children ages 4 to 6 should have 

no more than 19g of free sugars in a 

day. 

CAMBYA is a plant-based, one-toone 

drop-in sugar replacer for use 

in multiple food & applications. 

The proprietary formula, based 

on soluble fibers, monk fruit, and 

select botanicals, is a 1:1 equivalent 

to sugar both in function and flavor, 

while acting as a source of naturally 

derived beneficial fibers. CAMBYA 

delivers optimal sweetening capacity, 

without the need for masking agents. 

It is ideal for lowering sugar levels in 

confectionary, cereals and ice cream. 

Most importantly, it does not leave any 

lingering aftertastes. 

“For many, a breakfast or school 

sandwich is incomplete without 

chocolate hazelnut spread,” confesses 

Yoav Gaon, CEO of B.T. Sweet. 

“Parents struggle with their kids’ 

demands for it and have a hard time 

resisting it themselves. We succeeded 

in developing a tasty solution that kids 

of all ages love simply by switching 

white sugar with CAMBYA.” 

Shockingly, sweet spreads typically 

contain up to 50% sucrose. The startup’s 

food technology team and chief 

confectioner tested the sweetening 

platform in several spread formulations 

with the goal of creating low sugar 

spread applications that cut the sugar 

load by at least fifty percent according 

to clients’ requests. The challenge was 

to perfectly mimic the flavor, color, and 

texture of a traditional category leading 

sweet spread, without any change to 

the mass of the product. In addition to 

extensive sensory lab testing across 

all parameters, the start-up trialed 

the products among children and their 

parents. 

Kids are the primary market for 

chocolate spreads, birthday cakes, 

cookies filled with cream and similar 

products,” explains Dagi Pekatch, 

Founder and Chairman of B.T Sweet. 

“We received excellent feedback from 

them. They loved the taste of our 

CAMBYA sweetened hazelnut and 

chocolate spreads, and we all know 

kids are hard to fool,” Pekatch grins. 

Since CAMBYA is one-to-one 

equivalent to sugar in taste, body and 

texture, there is no need for additives to 

keep the same weight of the product. A 

low-sugar spread with CAMBYA, offers 

a rich, chocolatey, nutty taste with 

a creamy sensation, without adding 

any colors, preservatives, or added 

flavorings. Moreover, it is enriched in 

fiber and is low in calories. 

CAMBYA’s “plug and play” sweetening 

platform allows food companies to 

reformulate their spreads, as well as 

other products with less white sugar. 

Manufacturers have the flexibility 

to completely switch to BT Sweet’s 

natural sweetening system, or balance 

it with sugar and other sweeteners 

according to desired levels without any 

adjustment to the recipe, thus saving 

R&D time and money. 

fmt 


Ingredients 

www.anugafoodtec.com 

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supplier fair for the 

food and beverage industry 

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ALL IN ONE. 

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Digitalisation | Automation | Environment & Energy | Science & Pioneering 

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26.–29.04.2022 

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Messeplatz 1 

50679 Köln, Germany 

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Fax +49 221 821 99-1020 

anugafoodtec@visitor.koelnmesse.de 


19 

Key No. 102134

Processing 

Creating an Innovative, Healthy, 

CO 2 

-Neutral Snack 

Austrian start-up Selectum and Swiss technology group Bühler have jointly created a new, healthy snack 

category – small, crunchy wafer pillows with a creamy dip inside. Selectum has successfully launched this 

innovative snack at the end of 2019 under the brand name Paddies. Paddies have a 90-degree twisted bitesize 

shape, and, thanks to Bühler’s induction baking technology, they are produced 100% CO 2 

emission-free. 

Camilo Wolff, CEO and Founder of Selectum 

Richard Haubenberger, Food Technologist at 

the Bühler Wafer Innovation Center 

Selectum factory: Camilo Wolff and Richard Haubenberger test the product. 

“I wanted to bring a new product to 

the market with wafer technology. I 

envisioned an innovative, healthier 

snack. A snack that is gluten-free, 

palm oil-free, not fried, with 40% less 

fat than chips and nachos and on top 

of that, with a high protein content,” 

says Camilo Wolff, CEO and Founder 

of Selectum GmbH. “To develop this 

product, I approached Bühler as I knew 

they have the expertise and a technical 

laboratory for product development 

trials.” Together with the experts of 

the Bühler Wafer Innovation Center 

in Leobendorf, Wolff and his team 

created a completely novel recipe for a 

Emanuel Hoeckner, Product Manager at Bühler, and Camilo Wolff, CEO and Founder of Selectum 

snack with a dip inside, eliminating the 

need to buy a separate dip. 

Searching for the perfect mix 

Selectum and Bühler ran product 

development trials and assessed their 

results in the Bühler Wafer Innovation 

Center’s technical laboratory. It offers 

special services to start-ups like 

Selectum, with full support from the 

idea creation until after the product is 

running on the production line. 

Camilo Wolff had precise requirements 

for his snack to be rich in protein 

and nutrients. He spent almost a 

year conducting hundreds of trials 

and tasting sessions at the Bühler 

Wafer Innovation Center to develop 

the dough and the cream. Richard 

Haubenberger, Food Technologist at 

the Bühler Wafer Innovation Center, 

says: “The first challenge was to find 

the right ingredients to use. So, we 

were working with different starches, 

such as gluten-free wheat starch, rice 

starch, or corn starch. We looked into 

rice flour and chickpea flour, which 


Processing 

have the benefit of a higher protein 

level. It was a challenge to find the 

right raw materials. But thanks to 

our experience and the collaboration 

with our suppliers, we found the right 

ingredients for the best recipe.” 

The laboratory is equipped with 

Bühler’s latest technologies, various 

solutions for batter and flour mixing, 

baking and cream refining. It offers the 

services of food technologists, training 

courses, and even virtual trials. 

Produced with zero emissions 

Another factor that was important 

to Camilo Wolff was for Selectum 

to produce its Paddies sustainably. 

One of Bühler’s solutions at the 

Wafer Innovation Center is inductive 

technology currently used in its 

wafer stick oven Franz Haas EWB 

which allows customers a CO 2 

-free 

production. 

Emanuel Hoeckner, Product Manager 

at Bühler, says: “The inductive 

heating system has a lot of benefits. 

The production with this new heating 

system is not just CO 2 

-neutral but 

completely CO 2 

-free.” The EWB 

inductive oven is 100% powered by 

electrical energy, it uses no gas at 

all. Therefore, no CO 2 

is emitted into 

the atmosphere. It also has higher 

energy efficiency in general. With 

Bühler’s optional power pack for 

the EWB inductive oven, customers 

have the option to increase the 

output capacity of the EWB oven in 

order to adapt the production output 

perfectly to the respective customer 

requirements. 

Selectum’s factory in Wolkersdorf, Austria, produces around 1.5 million 30-gram packages per month. 

in three flavors – cheese, toffee, and 

peanut butter, all with a dip inside. 

Selectum’s factory in Wolkersdorf, 

Austria, produces around 1.5 million 

30-gram packages per month. 

Paddies are already available on the 

shelves of Billa and Spar supermarkets 

in Austria and are sold in Germany, 

Italy, Finland, Spain, Hungary, and 

Poland. “I am very proud of the product. 

We entered the market as a start-up, 

and we are already selling our product 

internationally. Two years ago, it was 

just an idea. Bühler has been a very 

supportive partner all the way.” fmt 

Paddies are now available in three flavors – cheese, toffee, and peanut butter, all with a dip inside. 

Bühler has modernized the EWB 

inductive heating oven by adding a 

special coating ring to deal with the 

higher salinity and lower pH-values of 

the wafer batter used for the Paddies. 

This new coating of the baking ring 

enables Bühler to work with new 

types of ingredients and recipes and 

therefore increase the range of the 

EWB customer base. 

On supermarket shelves 

throughout Europe 

Paddies, a unique combination of rice 

and chickpea flour, are now available 

food Marketing & Technology • February 2022 21

Processing 

Breakthrough Technology will Produce 

Green Proteins Greener - Next 

Generation Membrane Filtration Systems 

are the Key 

SiccaDania Filtration and the SiccaDania group will supply key technology for a protein factory in Hedensted, 

Denmark, for the extraction of green proteins from fava beans. A number of Danish investors and global 

supplier of plant-based ingredients Meelunie will invest 250 million DKK in the factory. A new membrane 

filtration solution offers a wide range of advantages over traditional systems. 

LeanFlux® is a brand new developed, 

next-generation membrane filtration 

system that create significant 

reductions in operating costs, energy 

consumption, and CO 2 

emissions. 

The technology is patent-pending and 

challenges the well-known MF/UF 

membrane filtration plants, which have 

been used as a standard solution in the 

dairy and food industry for decades. 

SiccaDania Filtration, a subsidiary 

of the SiccaDania Group, will 

deliver LeanFlux processors for the 

new factory, Meelunie GPI A/S, in 

Hedensted, Denmark. This is the 

company’s first major order for 

LeanFlux and in addition, so-called 

RO plants are supplied for efficient 

evaporation of residual products, as 

well as recycling of process water. 

The driver behind the factory project 

is the desire to increase the local 

production of proteins to ensure a 

significant reduction in CO 2 

emissions 

and to contribute to the green 

transition of the agriculture sector. 

LeanFlux sets a new standard for 

efficient extraction of green proteins 

from fava beans and the production will 

replace soybeans from South America 

and protein powder from China. 

LeanFlux – a greener solution 

A very important step in protein 

extraction is two LeanFlux processors 

(each about 35 tons/hour). Here, 

valuable proteins from fava beans 

are concentrated in an ultrafiltration 

process (UF) and via subsequent spray 

drying transformed to high-quality 

protein powder. LeanFlux operates at 

30-40 percent lower operating costs 

compared to traditional plants. 

SiccaDania Filtration also supplies the 

RO plants, which reap further savings 

on energy and investment. This is 

done through reverse osmosis (RO), 

which concentrates the partial flow (UF 

permeate/residual products) from the 

UF processing plants. 

At the same time, the consumption 

of water is reduced, as an efficient 

purification of the process water 

means that it can be recycled within 

the factory. 

Contribution to greater 

sustainability 

With LeanFlux, SiccaDania Filtration 

introduces a completely new system 

Morton Tordrup Andersen, Sales Director and Michael Mortensen, Process Manager in front of a LeanFlux solution 

Photos: SiccaDania Filtration 


Processing 

design, which means that the 

processing plants can be dimensioned 

more efficiently and constructed with 

a smaller footprint than before, thus 

saving operating costs as well as 

valuable square meters. 

LeanFlux is a good example of putting 

innovation and forward thinking first. 

- It is amazing what you can achieve if 

you break down the traditional MF/ 

UF solution into its basic building 

blocks and components and redefine 

the solution from the ground up, says 

Morten Tordrup Andersen, Sales 

Director at SiccaDania Filtration, 

based in Stilling, Denmark. 

- Our new solution makes the production 

of green proteins even greener. We owe 

it to the next generations that production 

takes place as sustainably as possible, 

and we are very happy to be able to make 

our contribution, concludes Lars Bo 

Fredsted, CEO of SiccaDania Filtration. 

Advantages for dairies 

Traditional MF and UF crossflow 

membrane filtration systems are 

installed at most dairies. As the dairy 

and food industry focus heavily on 

production costs and environmental 

impact, SiccaDania Filtration also sees 

great potential in LeanFlux for the 

dairy sector. LeanFlux is also suitable 

for concentrating and fractionating 

proteins in other food categories. fmt 

LeanFlux® - next-generation MF / UF membrane filtration 

Segmented design solves challenges 

The well-known challenge in crossflow membrane filtration is the traditional "loop design", where the parallel construction of 

pressure pipes requires a very high circulation flow to maintain the necessary crossflow. 

LeanFlux solves this by using a unique system design with segmented modules and an application software that ensures 

optimal control of key parameters in the process. 

With LeanFlux, SiccaDania Filtration introduces a completely new system design primarily for MF and UF applications, which 

means that the systems can be dimensioned and constructed more efficiently with consequent significant operating savings. 

The efficient construction means that the system takes up much less space, and thus has a smaller footprint. 

Optimized operation and lower costs 

Operating costs are up to 40 percent lower with LeanFlux compared to traditional crossflow filtering because the segmented 

design is significantly more efficient. It reduces energy consumption, water consumption and the use of cleaning agents, just 

as it provides less wear and tear on the membranes. 

The LeanFlux solution is based on proven technologies, standard components and known flow principles. This makes it easy 

to implement LeanFlux® in existing production lines and plants. 


Processing 

Digitalization Leveraged to Optimize 

Hygienic Processing 

The new Alfa Laval CM Connect marks the next step in the digitalization journey to drive innovation and 

growth for customers in the hygienic processing industries. The CM Connect is a subscription-based condition 

monitor and cloud gateway. It enables plant operators to access data of rotating equipment on processing 

lines from a remote location. 

With data on actual runtime, trend 

analysis, and time to next service 

close at hand, plant operators can 

make informed maintenance decisions 

using their personal computers 

and mobile devices. This protects 

process continuity and critical assets, 

improves workplace safety, saves time 

and money, and delivers competitive 

advantage. 

Maximize plant efficiency, 

minimize unplanned downtime 

As Industry 4.0 evolves, the CM 

Connect is a natural next step on 

the customer digitalization journey, 

expanding the Alfa Laval range of 

condition monitoring solutions. With 

complete visibility of all connected 

assets, plant operators can detect 

issues that impact future performance, 

prevent unplanned downtime, and 

improve asset management. 

Acting as a gateway communicating via 

Bluetooth, the CM Connect can link up 

to 10 Alfa Laval CM wireless vibration 

monitors launched last year. It then 

transmits the data over a 4G cellular 

network to the cloud for review and 

analysis on an intuitive, user-friendly 

dashboard. 

Advanced real-time notifications 

Advanced vibration analysis enables 

detection of any deviation from 

pre-set equipment threshold values. 

Should deviations occur, an SMS or 

e-mail notifies users who can take 

action in real time based on data 

analysis. 

“Focus on what matters. The CM 

Connect lets plant operators plan 

and prioritize maintenance based on 

actionable data,” says John Walker, 

Portfolio Manager, Pumps, Alfa Laval. 

“Rather than replacing wear parts in 

advance of their useful service life, 

operators can spend time and money 

when and where maintenance is 

required.” 

Besides linking the CM wireless 

vibration monitors, the CM Connect 

can also act as a sensor. 

It measures vibration, inboard 

temperature, and total runtime when 

mounted on Alfa Laval LKH, SRU, SX 

and DuraCirc pumps, or other rotating 

machines, such as agitators or mixers. 

Towards enhanced digitalization 

As part of the company’s commitment 

to pioneering digital transformation 

in the hygienic industries, Alfa Laval 

explores and develops Industry 4.0 

solutions to advance competitive 

advantage for customers. 

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. 

Key No. 101822 

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

USA | BELGIUM | TAIWAN | BRASIL | CHINA 


Processing 

Vacuum Preserves Food 

Freeze Drying with the help of Vacuum 

Technology 

There are several ways to extend the 

shelf life of food. One of the oldest 

methods belong of smoking and salting 

is drying – which was used long before 

freezing, boiling or vacuum packaging. 

Freeze drying is a modern extension of 

traditional drying methods to protect 

food from spoilage for longer. This 

process is only made possible by modern 

vacuum technology because freeze 

drying food takes place under vacuum. 

FrostX produces such freeze dryers with 

small dimensions to make them ideally 

suitable for bakeries and restaurants. It 

enables freeze drying of many kinds of 

fruits, vegetables, herbs, mushrooms, 

meat and even ready meals. 

The process of freeze drying 

Freeze drying is a purely physical 

process that uses the principle of 

sublimation. Due to the vacuum in 

the drying chamber, the frozen water 

sublimates into water vapor. The ice 

skips the “liquid” state and becomes 

directly “gaseous” from “solid”. 

Before the actual drying process, the 

product must be deep-frozen. The 

frozen product will then be dried 

FrostX freeze dryer with included vacuum 

technology by Busch. 

Freeze-dried strawberries. 

afterwards. After cooling, the actual 

drying process takes place in the 

air-tight chamber by reducing the air 

pressure in the chamber via a vacuum 

pump until a vacuum of 1 to 0.5 mbar 

is reached. The evaporation process 

of the frozen water now starts at -40° 

Celsius. The water vapor is suctioned 

out of the drying chamber by the 

vacuum pump into a downstream 

condenser. In this “ice trap” cooled 

down to around -50° Celsius, the water 

vapor sublimates and condenses as 

ice on the cooling coil. Most of the 

moisture is removed from the product 

in this process step. 

During sublimation, thermal energy 

is extracted from the drying chamber. 

This means that the temperature in the 

chamber would drop during this process. 

The chamber therefore needs to be 

heated. Care must be taken to ensure 

that only as much thermal energy is 

added as is taken from the water as 

sublimation energy in order to keep the 

temperature constant or allow a slight 

increase in temperature. 

The drying chamber is then ventilated 

to atmospheric pressure and the dried 

product with a water content of one 

to four percent is removed for further 

processing. Dry air or an inert gas is 

used for ventilation so that the dried 

product cannot absorb moisture from 

the ambient air. 

FrostX freeze dryer with vacuum 

technology by Busch 

The FrostX freeze dryers are smaller 

than a standard fridge and enable 

vacuum freeze drying of many kinds of 

fruits, vegetables, herbs, mushrooms, 

meat, and even ready meals. All this 

while maintaining the full nutritional and 

taste qualities of food. Freeze drying 

also helps to prevent food waste and 

makes food storage so much easier, 

because the durability of freeze-dried 

food is significantly longer. The compact 

dimension can fit in even small kitchens 

or bakeries and the low noise level and 

reduced operating costs bring even 

further advantages. Freeze dryers 

of FrostX are equipped with ZEBRA 

rotary vane vacuum pumps from Busch 

Vacuum Solutions. These vacuum 

pumps are robust and reliable in 

operation and enable a stable pumping 

speed even in low pressure range. The 

vacuum pump itself has a very low 

noise level and can be easy serviced if 

necessary. 

Even Michelin star restaurants use 

freeze driers 

FrostX just recently delivered one of its 

freeze driers to a three-star Michelin 

restaurant in Vienna, Austria. This 

example shows that the process of 

freeze drying has arrived in restaurants 

and enables a whole new way of cooking 

and taste. And all this without any loss of 

nutrients and flavor. 

fmt 


Processing 

Research Holds the Key to more Efficient 

Crossflow Membrane Filtration 

As the increasing use of crossflow 

membrane filtration becomes ever 

more beneficial to manufacturing 

companies, Axium Process actively 

encourage end users to investigate 

further the wide range of filtration 

options available for their applications. 

The filtration specialist says that 

tailored research involving pilot 

trials can result in a more efficient 

solution that optimises separation 

performance and productivity. 

Derek Davies, Business Development 

Director at Axium Process, said: 

“Crossflow membrane technology is 

used in almost every industry and 

has many advantages. However, 

identifying the ideal membrane and 

operating conditions is key to success. 

There are four levels of filtration 

with many variables to consider, 

including factors such as media type, 

temperature, pressure, and the pH 

range of the environment. 

“Research can help end users make 

the right decision and will result in a 

customised solution more tailored to 

their needs. The research involves 

pilot plant trials that more closely 

replicate real-life conditions and 

detailed performance analysis that 

helps identify optimal parameters, 

with the most effective membrane.” 

Like this 

shape? 

Axium Process operates independently 

of membrane manufacturers and can 

carry out pilot trials at its test facility 

in Swansea or at end users’ premises. 

The trials help eliminate uncertainty 

and operational issues by accurately 

predicting separation performance, 

process viability, system design 

parameters and operational costs. 

USE OUR TECHNOLOGIES 

TO BOOST YOUR BUSINESS! 

The company’s highly experienced 

team have the skills to design and 

manufacture crossflow membrane 

filtration solutions for a wide variety of 

applications which meet international 

regulations and recognised hygienic 

standards 

fmt 

6 – 7 July 2022 

Hamburg Fair / Booth 400 

SCHAAF TECHNOLOGIE GMBH 

www.foodextrusion.de 

Key No. 101675 


Processing 

Metal Detection for Fish Sausages, Right 

on the Fishing Boat 

Tunacor Fishing Ltd pleased with the simplicity of metal separator LIQUISCAN VF+ 

Tunacor Fishing Ltd is a leading 

company in the Namibian fishing 

industry. With its fleet of twelve boats, 

the company is committed to quality 

and reliability. In order to provide the 

best products for their customers, 

Tunacor Fishing Ltd is constantly 

striving to further improve their 

processes. 

Metal clips in fish sausages 

Among the favorite products of Tunacor 

Fishing Ltd are their fish sausages, 

which are especially celebrated in 

Spain. However, every now and then 

they would receive complaints from 

customers about bits of metal in the 

sausages. 

The fish sausages are prepared 

directly on the fishing boat from the 

byproducts of the filleting process. 

Finding an adequate metal detection 

solution is made difficult by two 

factors. For one, the fish sausages are 

sealed by metal clips on both ends. 

For another, fresh fish has a very high 

product effect. 

Customer complaints about metal clips in fish sausages have ceased since implementing the metal 

separator LIQUISCAN VF+ 

With such demanding requirements 

for sensitivity and sturdiness, Tunacor 

Fishing Ltd reviewed several metal 

detection options but was unable to 

find a satisfactory solution. That is, 

until they contacted Baader Namibia, 

a partner of Sesotec. Baader Namibia 

took on this immense challenge and 

presented the customer with the 

optimal solution. 

Baader Namibia and Sesotec installed a metal separator LIQUISCAN VF+ directly into the production 

equipment on a fishing boat 

Deployment of a metal detector 

during the production process 

A closer evaluation of their process 

revealed that customer complaints 

usually resulted from metal clips 

inside the fish sausages. There are 

two possible ways that these clips 

could make their way from the intake 

of the vacuum filler into the sausages: 

1. Loose clips lying around the ship; 2. 

Clips from sausages that burst after 

sealing were ending up back in the 

production process. 

With this knowledge, it was clear 

that the most effective location for 

a metal detector was at the critical 

processing step of vacuum filling. An 

end-of-line solution was ruled out. 

For the purposes of Tunacor Fishing 

Ltd, the metal detector LIQUISCAN 

VF+ presented the optimal solution 

as it could be coordinated with both 


Processing 

the vacuum filler and the clipping 

machine. 

The pipeline metal separator LIQUISCAN 

VF+ was developed especially for 

controlling paste-based products such 

as sausages. When metals are detected, 

the filling process is either stopped or 

the contaminated mass is automatically 

ejected into a collection container by 

the separation system. Various thread 

adaptors allow the separator to be 

connected with all common vacuum fillers. 

Tunacor Fishing Ltd was pleased with 

the simplicity of the solution, and so 

the decision to go with Baader Namibia 

and Sesotec was an easy one. 

No more customer complaints 

Sesotec’s LIQUISCAN VF+ metal 

separator has been operating aboard 

a Tunacor Fishing Ltd ship since the 

beginning of 2020. From the start, 

the company has been pleased with 

the simple operation of the metal 

separator, the high quality and process 

stability it generates, and its high 

detection accuracy. 

Since the installation of the LIQUISCAN 

VF+ metal separator for filling 

applications, Tunacor Fishing Ltd 

has yet to receive another customer 

complaint about metal contaminants. 

Tunacor Fishing Ltd is pleased with its 

decision to consult with Baader Namibia 

and Sesotec. Professional advice, 

competent contact persons, and quick 

onsite servicing set them apart. fmt 

Automatic WIP-Systems 

Efficient cleaning of Ploughshare ® Mixers 

A reliable and repeatable process for cleaning of mixing systems – as e. g. Ploughshare ® Mixers by Lödige 

Process Technology – takes on an increasingly important role for companies handling Life-Scienceapplications. 

Automatic WIP-Systems have been established as a suitable technical solution for meeting 

these requirements. Beside the technical functionality, efficiency and the economy of cleaning systems are 

also playing an ever increasing role. 

The amount of water, detergents and 

solvents, which are required per cleaning 

cycle, are supposed to be reduced to a 

minimum. By reducing the amounts of 

cleaning media and wastewater, savings 

of operating costs are achieved while 

also environmental considerations are 

taken into account and sustainable 

cleaning concepts can be developed. 

Therefore, especially for bigger 

machines, complete filling of process 

vessels with cleaning media should 

be avoided. Although this is not a 

mandatory requirement: A smart 

arrangement of rotating cleaning 

nozzles inside the mixing drum ensures 

a thorough rinsing of all product 

contact surfaces without any need 

for filling the machine with cleaning 

media. By simultaneous rotation of 

mixing elements and cleaning nozzles 

any spray shadows are avoided. The 

gear driven rotating flat fan nozzles 

Rotating flat fan cleaning nozzle in a 10.000 l Lödige Ploughshare®-Mixer in operation. (Source: Lödige 

Process Technology) 

Suitable rotating 

cleaning nozzle 

type Lechler 

XactClean® HP 

for cleaning of 

large mixing 

vessels. (Source: 

Lödige Process 

Technology) 

guarantee an intensive and uniform 

cleaning of all surfaces. Due to their 

robust construction and cleaning 

operation in circulation mode it’s also 

possible for further potential savings 

on resource requirements. 

Besides the rotating cleaning nozzles 

inside the mixing drum, the seals for 

the mixing elements and choppers 

are purged with water and all ports on 

the machine are cleaned effectively by 

static locally installed cleaning nozzles. 

Combined with a smart control system 

highly efficient cleaning sequences can 

be achieved that are fully automatic, 

programmable and repeatable. Hereby 

maximizing the cleaning efficiency 

with the economical use of cleaning 

media can be combined alongside full 

process reliability. 

fmt 


Processing 

Trade Fair Restart at ProSweets: 

Confectionery Solutions 

For many years, Winkler und Dünnebier Süßwarenmaschinen GmbH (WDS) has been a regular exhibitor 

at the industry’s leading international trade fairs. This made it all the more gratifying when, after two 

years, ProSweets Cologne 2022 opened its doors to industry experts once again on January 30, 2022. 

“From the very beginning, being close to the customer has been one of the most important instruments 

for communicating and explaining our technical innovations without ‘friction losses’. It also helps us to 

recognize changing market requirements and new trends,” says Rainer Runkel, Managing Director of WDS. 

New markets, new machines, new 

products 

WDS presented itself at ProSweets 

with several key topics. With its 

self-image as a solution partner for 

confectionery manufacturers, the WDS 

Technical Centre offers customers a 

full range of services to turn a product 

idea into a successful product launch. 

This includes, among other things, the 

latest depositor sections, which use 

innovative depositing processes to 

enable product developments that 

were unthinkable just a few years ago. 

The company also addressed the 

constantly growing market for OTC 

confectionery at ProSweets, focusing 

in particular on the trend-setting 

utilisation of technologies and 

benefits of chocolate plants for the 

production of gum and jelly. The 

WDS plants ConfecECO, ConfecPRO 

and ConfecVARIO can produce jelly 

products in polycarbonate moulds. 

The process is modern and particularly 

hygienic. It’s also highly efficient and, 

because the products are demoulded 

regimented, it’s ideal for further 

product treatment. 

Under the motto “activate your candy”, 

WDS highlighted its label sweetOTC, 

demonstrating how WDS customers 

successfully open up new growth 

markets with OTC confectionery. 

“We support our customers from 

the idea to the finished 

product,” 

explains Ralf Hübner, Sales Manager 

at WDS, “which means from 

product development to customised 

production processes, exact dosing to 

perfect, hygienic and GMP-compliant 

production with our plants.” 

For the OTC confectionery market, 

WDS optimizes established plant 

technologies and develops them 

further with careful consideration 

of customer requirements and 

applicable regulations. Two plant 

types in particular lend themselves 

to the series production of OTC 

confectionery. 

“The ConfecECO gives our customers 

the right tool to start series production. 

With three expansion stages, this 

plant type can produce filled and solid 

chocolate and gum & jelly products, 

with and without ingredients, in a 

small to medium output quantity. We 

developed the ConfecPRO plant for 

those who want to produce the same 

product on a large scale – in this 

case we’re looking at a high to very 

high production capacity,” says Ralf 

Hübner. 

Customized production lines for 

every need 

Industry visitors at the 

WDS trade 

fair stand also had the opportunity 

to find out about other WDS plant 

types and services via large-format 

monitors. This included, for example, 

the innovative ConfecVARIO 

machine concept. ConfecVARIO 

plants can produce a wide range 

of chocolate and jelly products in a 

chainless plant with an innovative 

transport system. 

WDS has implemented a generation 

change for many plant types, allowing 

customers to choose from an 

interesting product range of modern 

plant types for gum, jelly and chocolate 

that set new standards in efficiency, 

hygiene and product handling. 

As Rainer Runkel, Managing Director 

of WDS, puts it: 

“These new and continued developments 

resulted, among other things, 

from the findings we made based on 

our close proximity to our customers 

and the market. There has been a 

shift in demand from large-capacity 

plants for specific products to flexible, 

modular, future-oriented plants that 

can be adapted to specific products at 

a later date.” 

At your side for the entire life of 

the machine 

Many industry visitors at ProSweets 

took the opportunity to learn 

more about the new digital WDS 

service “LifeCycleCare”. “With our 

LifeCycleCare service concept, we 

offer our customers real added value 

in the area of digital service and 

remote maintenance and are at their 

side for the entire life of the machine, 

especially after purchasing a new 

machine,” explains Service Manager 

Matthias Triesch. The innovative 

service concept encompasses 

30

Processing 

remote maintenance services from 

commissioning to troubleshooting 

and production optimization. Customers 

benefit from the constantly 

available WDS expert network, fast, 

preparation-free digital support with 

the Hearbeat function and the highest, 

certified security standards for remote 

services with encryption and regulated 

responsibilities. 

As an additional digital service, WDS 

also presented itself as a partner of 

the new, pioneering SweetConnect 

platform. Several manufacturers 

in the confectionery industry 

have joined forces to develop a 

comprehensive industry platform 

for the centralized control and 

monitoring of entire production 

lines. 

fmt 

ERP Solution Adds Value to Ham Production 

IT solutions from CSB-System have 

brought digitalization to ‘a new level’ 

at the Spanish ham factories of 

international Swiss food company Bell 

Food Group. 

The production facilities in the Spanish 

ham regions of Extremadura and 

Castile-La Mancha have been brought 

to an entirely new efficiency level over 

the past few months. Until recently, 

redundant work steps and incomplete 

information were substantial cost 

drivers. One of the most important 

requirements of the Bell Food Group 

was therefore to change from a paperbased 

data capture execution to a 

digital information flow in areas such 

as the processing of recipes, purchase 

orders, and traceability. 

For example, at its factory south-west 

of Madrid, which has a production 

capacity of 5,000 tons of raw ham 

including the popular “Jamon Ibérico”, 

up to one million hams can be hanging 

in the warehouses for drying and 

aging; and with different breeds of 

pigs processed in different types of 

ham and having different curing and 

aging times depending on the quality 

and the designated certification, the 

implementation of traditional methods 

on a large scale and in an industrial 

environment can be challenging. 

and data are available in a single 

system across the entire process so 

that stocktaking is accomplished with 

a mouse-click – just like checking 

revenues.” 

“The quick availability of information 

in the ERP enables us to act much 

quicker,” confirms Peter Ettrich, who 

is responsible for the CSB applications 

at 19 Bell factories all over Europe and 

was the overall project manager for the 

project in Spain. In labelling, Bell Food 

Group has also seen rapid progress 

thanks to the reduction of errors. The 

installation of a ham grading system 

has advanced the integration of 

software and hardware. 

In addition, ERP has generated added 

value by optimizing order picking, with 

digital information replacing paper 

forms. The use of hand-held devices 

not only accelerates processes, but 

also reduces errors and, consequently, 

necessary rework. 

Overall, the project has been a huge 

success and helped Bell Spain to 

overcome problems in the production 

processes by means of technology – an 

achievement that was only possible, 

as Friedli emphasises, because the IT 

team and the consultants at Bell Spain 

devoted a lot of time to it. “We have 

intensively investigated the steps in 

production, the type of reports required 

by the company, and the best ways for 

generating useful data from the various 

steps of the production cycle,” he says. 

Friedli believes that the company’s 

IT consultants need to be proficient 

in two worlds – both IT itself and 

also food processing. “We are all in 

the same boat,” he points out. “It is 

therefore important to have a common 

understanding of the processes in food 

production. A mere IT specialist without 

extensive industry expertise could do 

little to get us forward. The CSB project 

team has brought the digitalization at 

our ham factories to a new level.” fmt 

“In the past, the facility did not really 

have an exact, comprehensive overview 

of the production process,” 

explains Sven Friedli, Bell Food 

Group’s Chief Information Officer. 

“For stocktaking, for example, it took 

weeks to count all hams. Now, we have 

introduced an integrated supply chain 

solution that tracks the entire process, 

from the purchasing of the pigs up to 

the sale of the ham. All information 


Packaging 

How the Label Becomes more 

Sustainable and Flexible 

An interview with Artem Krukov, Labelling Business Development Director at Sidel 

In light of increasing regulatory 

demands globally, labelling today 

is a highly intricate process that is 

even more vital to products than ever 

before. Food and beverage industry 

players are particularly concerned 

about the costs of materials and are 

keen to optimize their investment 

while increasing brand recognition. 

With 45 years of experience in the 

labelling industry and over 5,000 

machines installed worldwide, Sidel 

is one of the leading players in the 

market, providing the expertise to 

meet all labelling needs. 

Artem Krukov at Sidel talks about 

trends in labelling and how a greater 

focus on sustainability and flexibility 

is changing the way labels are created 

and applied. 

What are the most important 

challenges in labelling for the 

beverage industry? 

Similar to the manufacturing industry 

as a whole, beverage producers are 

searching for greater efficiency and 

lower total cost of ownership (TCO) for 

their labelling equipment. There is also 

Sidel EvoDECO Multi 

a significant focus on sustainability. 

The label is one of the main interfaces 

for communication with the consumer. 

Companies are changing their labels 

constantly to respond to fast-changing 

consumer preferences. 

How is labelling becoming more 

sustainable? 

It is our goal to help customers cut 

costs on everything from material 

consumption to maintenance costs. By 

reducing label thicknesses and surface 

areas, customers can cut costs and 

improve the carbon footprint of label 

production and the labelling process. 

Label producers are working to ensure 

that labels do not affect PET recycling. 

Another important trend is the 

conversion of labels from shrink 

sleeves to BOPP labels (plastic roll-fed 

labels for wraparound application). 

This is a very important step in bottle 

labelling, since containers labelled with 

shrink sleeves are difficult to recycle. 

Hence, the shift to BOPP labels not 

only provides recycling capabilities, 

but also helps companies reduce their 

carbon footprint even further. 

What do you mean by that? 

Historically, labels have caused issues 

with PET recycling to food-grade 

standard because the label or the glue 

has affected the recycling process. 

Today there are several initiatives that 

can minimize this impact, namely label 

surface/size reduction, wash-off glue 

development and glue application 

minimisation. 

All drinks manufacturers focus a 

lot on glue characteristics. What 

is the reason for this? 

We can observe this tendency via 

two trends. First of all, customers 

around the world are eager to reduce 

the amount of glue for three reasons: 

1) more glue equals higher costs; 2) 

less glue usage positively impacts 

machine cleanliness, which leads to 

higher efficiency; and 3) glue affects the 

recycling process. Most importantly, 

customers want to address all of these 

factors without sacrificing product 

quality. The second trend can be seen 

only in some countries: customers want 

to increase glue distribution to make 

label application more solid and stable. 

Sidel has developed a unique solution 

that fulfils both requirements, namely 

by leveraging the BOPP solution, we 

have developed a laser-engraved glue 

roller (a standard scope for the roll-fed 

machine portfolio). Thus, we can have 

better control of glue distribution and 

repeatability. As a result, the label can 

still maintain its optimal quality even 

with less glue. At the same time, we can 

manage higher glue quantity as well, 

and it will be distributed more efficiently 

over the entire glue strip surface. 

How does Sidel integrate sustainable 

solutions in labelling? 

Sustainability is always at the heart of 

Sidel. We make every effort to minimize 

the impact on the environment. 

32 


Packaging 

The Sidel EvoDECO labelling solutions 

minimize electricity and glue 

consumption via the new melter and 

glue distribution control. With an 

integrated glue tank in the roll-fed 

labeller, a patented vertical melter 

and heating control, glue is melted 

on demand and always circulated at 

a precise temperature and in smaller 

quantities, increasing label application 

quality. This enables reduced glue 

consumption and prevents glue 

degradation, glue filaments, and glue 

splashing, for better overall quality 

and improved sustainability. The 

solution offers 40% less electricity 

consumption and needs no gears 

and transmissions and therefore no 

lubrication. 

Label application 

About lightweighting, how has 

the move towards lighter bottles 

affected labelling? 

Packaging design has a critical impact 

on the efficiency of the entire supply 

chain. Over the past 30 years, we 

have more than halved the weight of 

a 1.5-L PET bottle, while increasing 

output speeds by 2.5 times, with 

considerable savings in terms of raw 

material and gains from a productivity 

perspective. Therefore, it is a story 

about “rightweighting” – making sure 

that the package is minimized while still 

maintaining its technical performance 

and high consumer appeal. 

Some manufacturers use nitrogen 

to add resistance and stability to the 

bottle. Sidel has designed its labellers 

so that they can manage the extra 

demands of bottle lightweighting with 

or even without nitrogen. 

Labels are key components of any brand 

marketing mix, allowing manufacturers 

to differentiate their products and give 

end consumers the information they 

need and increasingly expect. The 

growing variety of beverage types 

and bottle formats has made labelling 

increasingly challenging. More than 

ever, flexibility has become a valuable 

benefit to beverage producers. Top 

priorities today are faster product and 

format changeovers, simple operations 

and optimised processes that use the 

same equipment for different label 

types, while still ensuring consistent 

uptime. 

Product personalization is about being 

able to produce smaller batches of 

Vertical Melter 

products with their own labelling in 

a very short time. Hence, the main 

challenges are the short timeframe 

for creating customised graphics 

and labels. Personalizing the label 

is a difficult process, as there are so 

many different elements involved. The 

change usually starts with marketing 

and then has to go through design and 

production phases and lastly storage 

and transport. In fact, the standard 

process for a label change can easily 

take over four months. 

With the rise of online shopping, 

there has been a challenge to supply 

consistent, unique and durable 

packaging and label solutions. This 

has opened new opportunities to offer 

The most advanced solution for 

handling lightweight bottles is the 

Super Combi, where the labeller is 

placed in between the blower and the 

filler as part of an all-in-one solution. 

With this setting, labels are applied on 

the empty bottles handled by the neck, 

reducing the risk of scratches and 

improving overall bottle quality. 

Another crucial factor in labelling 

is flexibility, and this relates to 

product personalization. What is 

it, and how does it affect labels? 


Packaging 

PROCESS TECHNOLOGY&COMPONENTS 

© NETZSCH 

The cross-sectoral media platform 

for suppliers and users in two languages: 

German and English 

Exclusive information around the pump 

and compressor industry as well as 

systems and components 

Developments and trends 

First-hand future technology 

Targeted at international trade 

shows for 2021 

Special issue for the Russian market 

in October 

34 

Dr. Harnisch Verlags GmbH · Eschenstr. 25 · 90441 Nuremberg · Tel.: +49 (0) 911 - 2018 0 food · info@harnisch.com Marketing & Technology · www.harnisch.com • February 2022

Packaging 

personalised packaging solutions for 

product protection during shipping, by 

rightsizing the packaging and making 

sure that it provides a seamless brand 

experience for consumers. 

This is the reason why we also 

provide consultancy for customers 

regarding packaging design. We not 

only create bottle designs but also 

labels or secondary packaging, etc. 

Sidel’s packaging experts are ready to 

support our customers in figuring out 

the best option that fits the company’s 

brand identity and responds best to 

consumer preference. 

How does Sidel react and help 

customers face this challenge? 

We fully understand the challenge, 

and that is why we have flexibility 

in mind. With Sidel’s EvoDECO 

labelling solutions, manufacturers can 

deliver different stock keeping units 

(SKUs). They might either include 

several labelling applications in one 

multi-technology machine or a single 

labelling application through dedicated 

equipment for optimized uptime, 

reduced footprint and low total cost of 

ownership (TCO). 

So manufacturers can use one 

machine for different labels? 

Exactly. It gives businesses the 

flexibility they need and allows them 

to produce most product types on a 

single machine. Thanks to the modular 

design and a variety of technologies, 

they allow companies to adapt multiple 

application methods in one compact 

machine. 

What is the most up-to-date 

Sidel labelling solution with high 

flexibility? 

The most flexible labelling solution 

to date from Sidel, the EvoDECO 

Multi, brings next-level modularity 

into labelling. It offers a standardized 

carousel that can be equipped with up 

to four different labelling technologies, 

including hot melt, roll-fed, selfadhesive 

and cold glue. Moreover, 

switching between various labelling 

modules is quick and easy thanks 

Laser engraved Glue Roller 

to Plug & Play connections, offering 

producers the freedom of labelling 

choice and total flexibility. Meanwhile, 

when being part of Sidel’s Super 

Combi settings, the labeller can run at 

up to 90,000 bottles per hour (bph). 

What are your observations on the 

impact of the pandemic on the 

labelling industry? 

During the pandemic, many people 

reduced their daily spending due to 

economic reasons. This has resulted in 

stagnating sales for certain premium 

products in the beverage sector, and 

manufacturers have been forced to 

reduce packaging costs. For instance, 

the second-tier beverage producers 

have shown significant interest in 

converting from shrink sleeves to 

BOPP labels to save cost. That is 

the reason why low-cost beverages 

have been popping up recently in the 

market. 

Lastly, would you share with us 

what milestones Sidel has achieved 

and Sidel’s next step in labelling? 

Since 1976, Sidel has continuously 

ensured and promoted the image of 

various brands. That is 45 years of 

experience. At its dedicated labelling 

plant in Mantua, Italy, the company 

is not only manufacturing labelling 

equipment, but also providing 

outstanding services to support its 

customers worldwide. Additionally, we 

are proud of the milestone we achieved 

in 2021 – installing the 5,000th labeller 

for Ting Hsin International Group (Ting 

Hsin) in China. 

We aim to play as an end-to-end partner 

in sustainable labelling, starting from 

offering packaging design to providing 

the proper equipment for advanced 

product manufacturing, including hightech 

solutions for product shelf-life 

security. 

fmt 


Packaging 

Haldiram’s Nagpur Goes Live with its 

Long Shelf-Life Ethnic Beverages 

Ethnic snack-food giant opens a production facility powered by SIG’s aseptic filling technolog 

India’s ethnic snack-food giant 

Haldiram’s Nagpur is on a growth 

track, opening its own manufacturing 

facility for long shelf-life dairy 

products. Setting up a massive dairy 

facility, with an investment of over 

Rs. 100 Crores (around 12 million 

euro), Haldiram’s Nagpur is clearly 

looking to expand its footprint from 

its existing markets of Maharashtra, 

Goa and Chhatisgarh. 

SIG, a leading systems and solutions 

provider for aseptic carton packaging, 

has been chosen by Haldiram’s to 

help expand its business offerings 

by leveraging SIG’s pioneering 

filling machines for aseptic carton 

packs. For the first time, Haldiram’s 

Nagpur has invested in its own 

manufacturing set up for filling 

products into aseptic carton packs 

and SIG is supplying them with a highspeed 

CFA 1224 filling machine for 

combiblocXSlim carton packs from 

SIG. SIG’s filling technology offers 

excellent flexibility with multiple 

volume offerings, making it an ideal 

choice for Haldiram’s. Furthermore, 

SIG’s high-speed filling machine, 

able to fill 24,000 carton packs per 

hour, provides sufficient capacity for 

Haldiram’s to expand and grow over 

the next few years. 

Commenting on the partnership, 

Sushil Agarwal, Director at Haldiram’s 

Nagpur said: “SIG offered us state-ofthe-art 

technology with full flexibility 

of nine volume sizes on one filling 

machine, all at high speed. This gives 

us a lot of options to pack a variety of 

products in a huge number of different 

packaging formats and sizes. And even 

more, the elegant, slim carton packs 

are very attractive and stand out on 

the shelf.” 

Starting from co-packaging 

its products through contract 

manufacturers, Haldiram’s Nagpur 

now aims to launch an even wider 

SIG India team at Haldiram’s Nagpur (from left to right: Philip Devasia, Anoop Arya, Raju G Malleshappa, Vandana Tandan, Srinath Chakrapani; front row: 

Aman Kumar). 

Photo: SIG 

36 


Packaging 

Photo: SIG 

Ethnic products from Haldiram’s now in SIG carton packs. 

range of ethnic dairy and non-dairy 

products, leveraging on its existing 

retail network and distribution 

capabilities. 

Neeraj Agarwal, Marketing Director 

at Haldiram’s Nagpur, commented: 

“Our brand Haldiram’s is a household 

name, associated with great quality 

and fantastic products. With SIG, we 

know that we will be able to extend this 

in a big way into the ethnic beverages 

category. We will be able to introduce 

beverages that consumers really enjoy, 

in the right sized packaging that suits 

different consumption occasions.” 

The product offerings will include butter 

milk under the name Matka Jhatka, 

sold in 200 ml combiblocXSlim carton 

packs, along with Aam Panna, Jal Jeera, 

a variety of Lassi products. Many more 

innovations are now in the pipeline. 

Vandana Tandan, Country Manager for 

SIG India, commented: “We are really 

excited about working with Haldiram’s 

Nagpur. Their ambition to create 

differentiated products has perfect 

synergy with SIG’s filling system, which 

allows maximum flexibility. We believe 

that with Haldiram’s, we will introduce 

some really innovative products and 

grow together in this exciting category 

of ethnic beverages.” 

Haldiram’s is also setting up a range 

of widespread franchise networks in 

several Indian cities to offer everything 

from sweets and confectionaries to 

namkeens, juices, and more. The 

flexibility that SIG offers, along with the 

ability of its machines to fill products 

with pieces and bits, like milkshakes 

with pieces of dry fruits or nuts, juice 

products with fruit bits and much more, 

will help ramp up Haldiram’s capacities 

and offerings, based on the varying 

needs of Indian consumers. 

fmt 

International Magazine June 2020 ISSN 2628-5851 

International Magazine October 2019 ISSN 2628-5851 

2/20 

Ingredients: Hydrocoloids in Pet Food, Acacia Gum's Versatility, Antioxidants 

Processing: Optical Sorting, Gentle Cooling, Removing Risks in Food Safety 

Packaging: Pouches and Printing, Sustainability, Choosing the Right Bags 

Marketing: Ask the Vet, Company News, Updates From the Fairs 

Technology & Marketing 

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. 

www.harnisch.com 

Technology & Marketing 

Ingredients Blueberries, Fiber, Seafood, Microencapsulation 

Processing Extrusion, Pumping and Dosing, Pellet Production 

Packaging Flexible Wet Packaging and Sleeving, Pouches for Treats 

Marketing Showcase India, Interzoo 2020 Preview 

2/19 

xxx 


Packaging 

“We support our Customers 

in Broadening their Perspective” 

Schubert-Consulting is a division of Schubert Packaging Systems which has its roots in Gerhard Schubert 

GmbH, the innovative market leader in packaging machinery. Based on decades of expertise in the 

packaging sector, Michael Graf, Director Consulting, and his team advise customers on all processes relating 

to product packaging. The main focus of customer support is the comprehensive, fully manufacturerindependent 

analysis and optimization of entire process chains – for greater efficiency, cost-effectiveness 

and sustainability. In this interview, Michael Graf reports on how Schubert-Consulting supports customers in 

meeting current and future market requirements – on the occasion of the division’s 10th anniversary in 2021 

Michael Graf, Director Consulting of Schubert- 

Consulting 

What are you currently working on 

at Schubert-Consulting? 

What is keeping us very busy at 

the moment is something that is 

known as Connecting – in other 

words, bringing together the various 

participants involved in the entire 

packaging process. This begins with 

the different customer departments 

and extends to external partners. 

When a commissioned architect 

designs a modern factory hall on a 

greenfield site, they should know from 

the outset about the cubic meters of 

the machinery involved, the planned 

layout and the personnel requirements. 

Otherwise, the machines may have 

to be adapted to the hall and the 

production processes can no longer 

be implemented in an optimal manner. 

Our team at Schubert-Consulting 

helps bring the parties involved to the 

table at the beginning of a project and 

find a joint solution that makes the 

actual packaging process as efficient 

as possible. 

The topic of packaging development 

is also definitely in line with current 

trends. Here especially, Connecting 

is absolutely necessary because 

packaging today has to meet 

numerous requirements that go 

far beyond product protection and 

transport. Just think of recyclability, 

enhanced marketing at the point of 

sale or market trends such as the 

individualization of products and 

e-commerce. In collaboration with 

all partners, we can create economic 

added value through the development 

of new packaging, which is generated 

throughout the entire process chain, 

all the way to the consumer. 

At what stage do customers turn 

to you and why? 

Most often, we provide support 

when manufacturers are planning 

a new packaging process and the 

implementation becomes difficult – 

when they are stuck in a project that 

is not progressing as it should. This 

often entails ideas and objectives 

that go beyond a single packaging 

machine as a solution, because the 

upstream and downstream processes 

strongly influence production. In cases 

such as this, it is important to take 

a close look at the entire supply and 

production chain in order to identify 

and eliminate any bottlenecks. This 

is why we specialize in the strategic 

planning of processes and corporate 

goals, especially for the fast-moving 

consumer goods and pharmaceutical 

industries. Our customers are very 

international: We offer our services in 

several regions of the globe ranging 

from German-speaking countries to 

Europe and North America. 

You were on board from the very 

beginning. How did Schubert- 

Consulting originate back then? 

Before founding the company in 2011, 

I had gained experience as a senior 

project manager, in the pharmaceutical 

industry amongst others. One of 

my responsibilities was to prepare 

validations for the complex packaging 

processes used for pharmaceutical 

products. This gave me an opportunity 

to familiarise myself in depth with the 

topic of quality assurance. At the same 

time, a new business field emerged at 

Schubert Packaging Systems, at that 

time still under the name “Engineering 

Consulting”. Since then, Peter Gabriel 

and I have gradually built up the area. 

In 2016, the company was renamed 

Schubert-Consulting. 

Our first projects arose from the 

customer’s wish for us to accompany 

the investment and realisation of a 

new packaging machine over the 

course of the project – also as a 

service provider. Customer support 

continues to be one of our central 

consulting pillars. From the very 

beginning, however, it was also my goal 

to transform the expertise acquired 

from other industries into the sectors 

that Schubert serves. I remember the 

early days at Schubert Consulting, 

where we were able to make very fast 

confectionery packaging machines 

even more efficient for our customers 

with the right quality management. 

Because reducing waste throughout 

the entire packaging process is and 

remains an important factor to this day. 

We are not only referring to the robots 

in the packaging machine, but also 

pre-processes such as baking ovens 

in which the product to be packaged is 

manufactured. 

How has your portfolio evolved 

over the years? 

The next topic alongside quality 

assurance was logistics, including 

track and trace functions. This is 

38 


Packaging 

more relevant today than ever before, 

when consumers would like to know 

which farm their milk on the breakfast 

table was sourced from. Schubert- 

Consulting’s range of services has 

therefore expanded from projects 

in existing factories and halls to 

simulations and new planning on 

greenfield sites. The most important 

working tool for us is a holistic view of 

the packaging processes as well as line 

integration, customizing and customer 

advice on automation, digitalization 

and sustainability. For each project 

we take on, we put together a new 

team that not only consists of one 

or more of our own employees, but 

also includes collaborations with 

universities, suppliers, associations 

such as the VDMA (Verband Deutscher 

Maschinen- und Anlagenbau e.V.) and 

other institutions, as required. Within 

the Schubert Group, we work together 

strategically across several business 

units. 

Central to Schubert-Consulting, however, 

is our general independence from 

other Schubert companies. We attach 

great importance to manufacturerindependent 

consulting! This means 

that anyone who uses our services 

always has a choice of several different 

process solutions. The reason why we 

nevertheless carry the Schubert name 

in Schubert-Consulting with a certain 

pride is the packaging expertise we can 

demonstrate, resulting from decades of 

experience. 

What has been your experience 

with consulting and what do your 

customers have to say? 

projects that are implemented 

gradually over several years. 

All of this can only be achieved in a 

relationship based on confidence 

and collaboration. And this is why 

personal contact, in-depth preliminary 

discussions and the creation of a 

true partnership are the absolute 

prerequisites for a successful project. 

And for us, talking to our customers 

means, above all, understanding our 

customers. Listening, always asking 

different questions and thinking 

ahead, changing perspectives all the 

way to our customers’ customers. 

For example, if you have to unpack 

a medicine and struggle with the 

packaging, you are less likely to be 

compliant in taking it. With this in mind, 

our maxim has changed over time 

from “accompanying customers” to 

“understanding customers”. 

How are you driving Schubert- 

Consulting into the future, 

especially in terms of the key 

issue of sustainability? 

We have been working on this for 

quite some time and have adopted 

the “Rethink” aspect of the 5Rs on 

sustainability as our guiding principle. 

Rethinking conventional approaches 

is exactly what is needed for the 

transformation to a more sustainable 

world, and it corresponds 100 per 

cent with the essence of Schubert- 

Consulting. We are broadening our 

view once again and looking at the 

process virtually from A to Z – from the 

raw product to the end consumer and, 

of course, recycling. This is based on 

the approach of keeping processes so 

stable that there are no rejects along 

the entire process chain. Because 

sustainability comes to a large extent 

from efficiency. 

From this wider perspective, it follows 

that we also want to enter other 

niches, start-ups and sectors. We are 

committed to being trailblazers, to 

creating a think tank for the future, 

among other things with alliances 

and experts from a wide range 

of fields and institutions, such as 

the Fraunhofer Institute, research 

groups, manufacturers, etc. In doing 

so, we strive to lead our customers’ 

visions to sustainable success. I 

am delighted when our customers 

embark on their new projects with 

enthusiasm, because much more can 

be achieved than they initially thought 

possible. Premium added value, 

inspiration for further developments 

that we can give them and financial 

success for both sides – this is my 

goal and it’s ultimately what makes 

consulting fun. 

fmt 

Many customers are under intense 

competitive and time pressures. 

Only very few have sufficiently 

comprehensive expertise in-house to 

establish new packaging processes or 

improve existing ones. The feedback 

we receive is consistently positive. We 

solve problems, we get production 

running and we make it more costeffective 

as well. A key factor is also 

to find solutions that reach far into the 

future for the customer. This is why we 

always try to clarify how and where a 

customer wants to develop and grow. 

This sometimes results in scalable 

photos: Gerhard Schubert GmbH 


Events 

MARCH 2022 

APRIL 2022 MAY 2022 

8-11 March 

Cologne, Germany 

Filtech 

Filtech Exhibitions Germany GmbH & Co. KG 

H lderlin 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 

Cologne, Germany 

Let`s meet at 

Anuga FoodTec 

Koelnmesse GmbH 

Messeplatz 1, 50679 K ln 

Tel: +49-221-821-0 

Fax.: +49-221-821-2574 

info@koelnmesse.de 

www.anugafoodtec.com 

10-12 May 

Geneva, Switzerland Let`s meet at 

Vitafoods International 

Informa Exhibitions, 

5 Howick Place, 

London SW1P 1WG Great Britain 

Tel.: +44 20 337 73111 

www.vitafoods.eu.com 

14-19 May 

Frankfurt, Germany Let`s meet at 

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 

JUNE 2022 JULY 2022 SEPTEMBER 2022 

2-4 June 

Addis Ababa, Ethiopia 





Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 



17-20 June 

Tehran, Iran 





Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 



6-7 July 

Hamburg, Germany 

Snackex 

European Snacks Association 

Rue des Deux Eglises, 26 

1000 Brussels, Belgium 

Tel.: +32-2 538 20 39 

veronica@esasnacks.eu 

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 

8-12 September 

Munich, Germany 

drinktec 

Messegel nde, 81823 München, 

Germany 

Tel.: +49 89 949 11318 

Fax: +49 89 949 11319 

www.drinktec.com 

info@drinktec.com 

Let`s meet at 

Let`s meet at 

Let`s meet at 


Events 

SEPTEMBER 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 

Let`s meet at 

Let`s meet at 

NOVEMBER 2022 DECEMBER 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 

Let`s meet at 

6-8 December 

Paris, France 

Let`s meet at 

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 

IFT FIRST, Chicago, July 10-13 

The Evolution of IFT’s Annual Event 

The Institute of Food Technology’s 

Annual Event and Food Expo has been 

a cornerstone within the science of 

food community for more than 80 

years, a place where professionals 

come to network, collaborate, and 

exchange valuable technical and 

scientific knowledge as well as connect 

with customers and suppliers. 

In recognition that the nature of the 

science of food is constantly evolving, 

IFT has strived to stay attuned to the 

needs of those who are seeking newer, 

more innovative ways to connect 

and share first-hand information 

about topics ranging from product 

development to cutting-edge research. 

With that perspective in mind IFT 

FIRST came into being. Introduced 

in 2021, IFT FIRST means Food 

Improved by Research, Science and 

Technology. This is IFT’s response to 

the transformative nature of the global 

food system. IFT FIRST is a place where 

professionals can discover the latest 

global trends, newest innovations, and 

cutting-edge solutions while making 

strategic connections to advance their 

business and careers. 

Brought on by the enormity of a global 

pandemic, IFT made a necessary shift in 

2021 to a fully virtual experience where 

the community could come together to 

connect and dialogue safely. 

This year, IFT FIRST will return 

with a brand-new in-person and 

virtual experience that lives at the 

intersection of education, research, 

and true scientific innovation. Plus, 

the largest business-to-business food 

innovation expo will be live in Chicago 

starting July 11. With a combination 

of virtual experiences with all the 

networking and in-person engagement 

participants have missed over the past 

couple years, the transformation to IFT 

FIRST will come alive in July 

Over the past few years, the annual 

event has focused on a specific 

problem or question impacting the 

global food system. 2022 will be no 

different as IFT explores: Hacking the 

Food Supply: Can We Synthesize a 

More Sustainable Future? 

Join the conversation at IFT FIRST 

as front-line scientists and product 

developers explore the potential 

promises and pitfalls of hacking the 

future of food. 

fmt 


Last Page 

Advertiser’s Index • February 2022 

Key No. Page Company Location 

102334 4 European Snack Association Brussels, Belgium 

102158 5 fairtrade GmbH & Co. KG Heidelberg, Germany 

102333 17 IMR - International Market Research San Diego. CA, USA 

102200 15 Informa Exhibitions London, Great Britain 

102109 11 Institute of Food Technologists Chicago, IL, USA 

102134 19 Koelnmesse GmbH Cologne, Germany 

101675 27 Schaaf Technologie GmbH Bad Camberg, Germany 

102203 Cover Sealpac International Harderwijk, The Netherlands 

101490 Cover 2 SPX FLOW, Inc. Charlotte, NC, USA 

101181 Cover 4 URSCHEL Chesterton, IN, USA 

101822 25 WENGER Manufacturing, Inc. Sabetha, KS, USA 

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 • APRIL 2022 

Anuga FoodTec 

Meat Alternatives 

Color Sorting 

Aseptic Packaging 

… and lots more 


A Roadmap to 

Vol. 36 • 31377 

ISSN 0932-2744 

1/22 

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Issue 1/2022 


Freeze Drying 


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