food Marketing - Technology 2/2023

2/23 

Vol. 37 • 31377 

ISSN 0932-2744 

Cover: High-barrier 

Sustainable Package 

Authentic Meat-like 

Texture 

Reducing Waste through 

Steam Peeling 

interpack 2023: 

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Editorial 

Many sides to sustainable food packaging 

Food packaging today is about more 

than protecting the product. This may 

still be the most important function. 

However, design and material also have 

a large influence on buying decisions, 

because more consumers want food 

that comes in a sustainable package. 

Without any packaging, however, most 

foods cannot be transported, stored 

or sold, and in their unpackaged state 

they would prematurely spoil. The 

protective wrapping keeps harmful 

influences like light, oxygen or humidity 

away and prevents soiling or damage. 

But packaging is not only there to 

extend freshness and shelf-life. 

Consumers are increasingly demanding 

environmentally friendly packaging. It is 

supposed to be recyclable or made from 

sustainable materials, yet offer optimal 

protection for perishable products. And 

this means that especially today food 

packaging is a real high-tech product. 

For aroma-proof food packaging, 

suitable materials are polyamide films 

with so-called bi-axial orientation, 

used for example to package oily, fatty 

foods or frozen foods. The demand for 

these films, which owe their special 

properties to a certain stretching 

process, continues to rise and so does 

the demand for relevant film stretching 

lines. 

Packaging manufacturers in the food 

industry are obliged to follow strict 

legal regulations which among other 

things demand a high level of hygiene. 

But hygiene is more than just cleaning 

and disinfecting. Many applications, 

for example in the food sector, use 

compressed air. If this comes into 

direct contact with food or is used for 

cleaning, it must not be contaminated 

with germs, either. 

The upcoming interpack event in 

Dusseldorf, Germany, will cover all 

these packaging topics and many more! 

interpack is an important building block 

in the innovation cycle of the packaging 

and related process industries. After a 

six-year break, numerous innovations 

for all user areas will be on display, 

including food, beverage, confectionery 

and bakery products. 

Megatrends such as sustainability and 

digitalization, numerous economic 

and ecological, but also political and 

social changes and challenges are of 

concern for companies and provide 

a boost to innovation this year. The 

circular economy will be a top issue: 

seemingly a simple model but also 

all-encompassing and posing major 

challenges in many areas. In the 

age of climate change, the goal is to 

Ian Healey 

Editor-in-Chief 

produce as little unrecyclable waste 

as possible. Hand in hand with this 

goes the need to conserve resources. 

When it comes to transformation 

processes, little can be done 

without digital technologies. Big 

data, augmented reality and remote 

machine maintenance have long since 

found their way into assembly shops 

and machine fleets. 

Whatever your special focus, the 

interpack is a must for industry leaders. 

We look forward to seeing you there! 

Photo: GS 

Cheers 

If you like it – subscribe! 

food Marketing & Technology • April 2023 

3 

food Marketing & Technology • April 2023

Technology & Marketing 

International Magazine September 2022 ISSN 2628-5851 

your easy way to stay updated 

Contents 

Technology & Marketing 3/22 

food Marketing & Technology April 2023 

1 Editorial 

58 Impressum 

Ingredients 

8 Black Swan Hydrocolloid Events 

11 Bespoke Solutions for Soothing Colic 

12 Easy Way to an Authentic, Meat-Like Texture 

15 Variety of Chilies: Something for Every Taste 

Ingredients: Plant-Based Food, Black Soldier Flies, Fibers and Cellulose, Grain Acceptability 

Processing: Wet Petfood Processing, Quality Control, Heat Exchangers, Mixing 

Packaging: Pouches and Alutrays, No Waste, Weighing Investment 

Free trial issue at food@harnisch.com 

PetFood PRO magazine 

wants to emphasize the 

high level of quality and 

care in the production of pet 

food through the choice of 

ingredients, the choice of 

technology and the choice 

of packaging materials. 

Processing 

24 Behind the Scenes of Your Favorite Sweets: The 

Intricate Process to Create Classic Desserts 

28 How the Best Steam Peelers can Significantly Reduce 

Food Waste on Vegetable Processing Lines 

34 New Micropilot Radar Level Sensor: Designed for 

Special Demands 

38 Bag Intake and Control Screening Machine Vib & 

Press – New Generation Even More Efficient 

39 New Advanced Benchtop Meter Series Extended with 

3 New Models 

Packaging 

ine March 2022 ISSN 2628-5851 

Technology & Marketing 

1/22 

International Magazine May 2022 ISSN 2628-5851 

Technology & Marketing 2/22 

6 A ‘Fruitful’ Collaboration to Sustainably Package 

Healthy Organic Snacks New High-Barrier Paper 

Delivers Great Impact for Wallaroo Foods 

44 The Pinnacle of Food Packaging 

52 Consolidated Competence for the Process Industry 

54 Baked Goods: Automated Packaging for Sensitive 

Goods 

Departments 

Ingredients: Insect Proteins, More Sustainable BARF, Pet Nutrition, Plant-Based Food 

Processing: Healthy Kibbles, Hygienic Cooking, Modular and Flexible Solutions 

Packaging: Recyclable Packaging and Bags, Inline Tray Sealer 

Marketing: Vet's Corner, Pet Food Competence Network, Anuga FoodTec, IFFA, Interzoo 

Ingredients: Trusting Suppliers, Stress Relief, Humic Acids for Gut Health, Wheat Textures 

www.petfoodpro-mag.com 

Processing: Customized Solutions for BARF, Safe Processing, Cutting, Grinding and Mixing 

Packaging: Perfect Packs, Fastening Solutions, Bags and Pouches, Sustainable Sealing 

Marketing: Interzoo 2022, Insect Breeding, Competence in Packaging, Too Much Protein? 

18 Vitafoods Europe 

22 CFIA 

40 Firms 

44 Interpack

1/20/23 1:31 PM 

Vol. 37 • 31377 

ISSN 0932-2744 

ting Technology 

ur product. 

rschel.com 





Texture 

Steam Peeling 

2/23 


Simply Unique 

Cover: 

Wallaroo Foods was driven by its conviction 

to being sustainable in every respect 

and to package its products using only 

paper-based material. “We’ve seen other 

small brands attempt to master the 

transition, but they soon run out of steam 

on their quest to find paper-based packaging 

material. However, going down 

the plastic route was never an option for 

us,” remembers Abhisek Kanoi. The OPM 

Group, Wallaroo’s label and packaging 

partner, introduced the company to 

Sappi’s Guard Gloss 4-OHG paper-based 

high-barrier product. 

Our Cover Story starts on page 6. 

Photo: SAPPI Europe 

Ingredients: Meat-free texture 

There’s no denying that the market for plant-based meat 

alternatives is booming. Entering the segment may still feel like 

a huge step for meat-processing companies, or food manufacturers. 

That’s because, the ease with which plant-based 

alternatives can be produced may not be immediately obvious. 

However, it’s entirely possible for the processing of meatalternative 

ingredients to closely resemble that of conventional 

meat mixtures. See page 12 

Processing: Steam peeling success 

Food waste is financial waste, yet when processing lines peel 

vegetables, they often throw away huge amounts of raw material. 

Food losses can be as high as 30% during mechanical 

peeling and 20% with low-tech steam peelers – and much of 

this lost revenue is preventable. Rather than accepting this, 

vegetable processors can do something about it. There are 

four compelling reasons to do this. Eamonn Cullen shares his 

experience on page 28 

Packaging: Simply Unique 

The food sector is among the most favored target groups of 

visitors to interpack, and this shows in the breadth of their 

presentation. The global demand for packaged foods is increasing. 

In saturated markets with strong incomes, conscious 

consumption and consumer behavior also shifts towards 

sustainability, regional produce, organic food or fair trade, 

and this includes packaging. Find out what the Exhibition 

Director, food Thomas Marketing Dohse, & Technology has to say, • on February page 46 2016 

Key No. 102163

Cover Story 

A ‘Fruitful’ Collaboration to Sustainably 

Package Healthy Organic Snacks 

New High-Barrier Paper Delivers Great 

Impact for Wallaroo Foods 

One hundred percent product-safe packaging, meeting high consumer expectations in terms of sustainability 

and the need for appealing, high-impact design were the challenges Oxfordshire-based Wallaroo Foods 

was up against. Sappi, the leading manufacturer of packaging and specialty papers, contributed to an ideal 

solution with its Guard Gloss 4-OHG high-barrier paper. 

Sustainable through and through 

“To encourage young people to make 

better food choices by questioning 

where their food comes from, what 

it is made of and its impact on our 

environment,” is Wallaroo Foods’ stated 

mission. The producer of organic 

tropical fruit snacks creates tasty, fun 

food for kids that is healthy, nutritious 

and guilt-free. 

Since it was established in 2018, 

Wallaroo has focused on sustainability 

throughout its entire production 

process. The company works with 

small community producers in Africa to 

ensure that their organic fruit is grown 

with respect for the environment, and 

to guarantee a fair and sustainable 

livelihood for growers. Only perfectly 

ripe fruit is harvested and moved 

directly to a certified drying facility 

located right next to the fields. This 

ensures that only the freshest fruit 

is used and that food waste during 

transportation is reduced to a minimum. 

The fruit is cut and then dried using 

solar power in state-of-the-art drying 

facilities. No sugar, salt, preservatives 

or sulphites are added and consumers 

can enjoy the pure taste of fruit. To keep 

the company’s carbon footprint as low 

as possible, the dried and packed fruit 

is forwarded by ship. 

Sustainability in content and 

packaging 

Wallaroo had been searching for a 

packaging solution for its dried fruit 

snacks to meet its exceptionally high 

standards. This turned out to be 

quite a challenge. Wallaroo wanted 

Abhisek Kanoi, Co-Founder of Wallaroo 

Foods 

an affordable recyclable solution 

avoiding the use of any synthetic 

materials. “It was a difficult process for 

us,” says Abhisek Kanoi, Co-Founder of 

Wallaroo Foods. “In the UK, there are 

no common standards and so many 

differences between the many options 

After three months of trials, the quality offered by the 91 g/m² grammage proved to be the perfect choice. The pouches demonstrated excellent stability 

while filling. Sappi’s Guard Gloss also excelled in terms of barriers and sealing. 

6 


Cover Story 

we investigated. Even some of the 

best recyclable solutions we examined 

contained a large share of plastics – 

something we wanted to pare down to 

the absolute minimum.” 

Wallaroo was driven by its conviction 

to being sustainable in every respect 

and to package its products using only 

paper-based material: “Four years ago, 

this was a rarity in the UK,” remembers 

Abhisek Kanoi. “We’ve seen other small 

brands attempt to master the transition, 

but they soon run out of steam on their 

quest to find paper-based packaging 

material. However, going down the 

plastic route was never an option for 

us.” The OPM Group, Wallaroo’s label 

and packaging partner, introduced the 

company to Sappi’s Guard Gloss 4-OHG 

paper-based high-barrier product. 

Impeccable printing, processing 

and sealing results 

Arnie Ellison, New Business Development 

Director at OPM, was 

immediately impressed with Sappi’s 

Guard Gloss: “We were surprised to 

experience outstanding runnability 

using normal inks or matt finish. With 

its glossy premium look and feel, 

Sappi’s one side single-coated paper 

made quite an impression on us.” 

Guard Gloss’ processing properties 

are also exceptional. The small, 

irregularly shaped fruit pieces proved 

difficult to process and it took some 

time to adjust the machines. Wallaroo 

never lost sight of its goal and finally 

succeeded in packaging the fruit 

snacks in paper at a processing 

speed of 40 bags a minute. “Initially, 

Oxfordshire-based Wallaroo Foods had 

been searching for an affordable recyclable 

packaging solution for its dried fruit snacks to 

meet its exceptionally high standards. 

we tested only one line with dried 

fruit such as mango and pineapple,” 

remembers Abhisek Kanoi. “After 

three months of trials, the quality 

offered by the 91 g/m² grammage 

proved to be the perfect choice.” The 

pouches demonstrated excellent 

stability while filling. Sappi’s Guard 

Gloss also excelled in terms of sealing. 

“The high-barrier paper is significantly 

better than all other materials we 

tested. It not only prevents the 

package from popping open, it can 

also be sealed using less heat, which 

saves energy during the process,” 

confirms Parminder Singh, Director 

of Complete Packaging Solutions 

Ltd., carrying out the packaging for all 

Wallaroo products. 

An Aha moment for consumers 

with Guard Gloss 

Wallaroo’s customers, who can now 

purchase the fruit snacks in selected 

organic supermarkets in the UK and 

Switzerland, online, in cafes, offices and 

hotels, as well as in venues targeted to 

The OPM Group, Wallaroo’s label and 

packaging partner, introduced the company to 

Sappi’s Guard Gloss 4-OHG paper-based highbarrier 

product. 

children such as zoos, were initially 

sceptical about the sustainability of the 

solution due to the glossy premium look 

of the packaging: “They were surprised 

to find out that the package is entirely 

paper-based. They literally experienced 

an Aha moment – especially when 

tearing open the package,” remembers 

Abhisek Kanoi. 

After successfully deploying the 

high-barrier paper for its fruit snacks, 

Wallaroo now has ambitious plans 

to use it for even more challenging 

applications: “We are currently 

testing Guard Gloss with naturally oily 

products such as roasted corn, beans 

and nuts, which usually leave greasy 

spots on paper. If everything works 

out as planned, we will be introducing 

a new generation of pouches to our 

customers by early next year,” confirms 

Abhisek Kanoi. A promise Wallaroo 

Foods is confident it can keep thanks 

to Sappi’s Guard Gloss paper-based 

solution featuring a heat-sealable, highbarrier 

coating that also guarantees 

effective grease barrier properties. 

grease barrier properties. 

fmt 


7

Ingredients 

Black Swan Hydrocolloid Events 

by Dennis Seisun & Nesha Zalesny 

Some developments in hydrocolloids 

are hard to believe even if there is no 

question that we are living them. Some 

prices have reached levels unheard or 

undreamt of. There is tightness if not 

outright shortage in supply of some 

key hydrocolloids. The pandemic and 

other factors have resulted in delivery 

delays of many months, not to mention 

shipping charges increased by a factor 

of 10 or more in 2020-2021. Regulatory 

issues combined with political 

actions have resulted in nightmarish 

documentation and compliance 

requirements. These were a fact 

of life over several recent years for 

both, a supplier of hydrocolloids and 

a user/buyer of hydrocolloids. They 

can be considered black swan events 

which, until they happened would have 

been deemed highly improbable if 

not impossible. For those not familiar 

with the term, swans were believed 

to be ONLY white. Black swans were 

thought to be non-existent until they 

were discovered in Australia. What 

was deemed impossible for many 

hydrocolloids became reality. The 

years 2020-2022 are the peak of ‘covid 

19’ years with special considerations. 

The covid pandemic itself, cannot 

really be called a Black Swan event. 

Similar if not worse pandemics 

have been experienced and a future 

one has been forecast with some 

certainty. The pandemic, however, did 

enable and accelerate the advent of 

several hydrocolloid Black Swans. An 

interesting book on the subject of Black 

Swans is titled, “The Black Swan: The 

Impact of the Highly Improbable” by 

Nassim Taleb. Let us consider in more 

detail now, some Black Swan events in 

hydrocolloids. 

Pricing is a key factor of interest to 

buyers and producers of hydrocolloids. 

Producers wonder, “How much can 

I get for my hydrocolloid….” And 

buyers think, “How little can I offer to 

get the hydrocolloid I need?”. Several 

years ago at one of IMR’s hydrocolloid 

conferences, the theme of “Open 

Innovation” was the buzz phrase du jour. 

Closer co-operation between supplier 

and buyer would not only result in a 

better business model for both parties, 

it would offer stability in supply and 

price. Most important, it would foster 

an environment of innovation on both 

sides of the transaction. Dynamics of 

today’s supply chain have changed this 

short lived philosophy. Negotiations 

are back to more traditional adversarial 

negotiations. Of course, contracts 

continue to be negotiated but they are 

not set in stone and indeed are not set 

at all in cases of force majeur. Annual 

contracts and multi-year contracts 

were common in the past. Now many 

Table 1: Source: IMR Quarterly Review of Food Hydrocolloids – Tableau Analysis 

contracts, if offered are for 6 months 

or 3 months only. 

A few black swans in pricing have 

appeared for several hydrocolloids 

including for example, LBG, xanthan 

gum and some of the more popular 

starches. LBG is used nearly exclusively 

in food and pet food applications. 

Xanthan gum and starches, however, 

have very large industrial and oilfield 

applications. The historical pricing 

of these three key hydrocolloids was 

relatively steady until a few years ago. 

Nothing in past pricing trends could 

have allowed a supplier or user to 

envision the dramatic changes which 

occurred in 2020-2022 and continue 

into 2023. 

Each hydrocolloid ‘Black Swan’ is 

discussed below: 

There was an LBG crisis in 1994-1995 

which was a first in the history of LBG 

until then. Previous prices tripled 

and quadrupled. In Q1-1993 LBG enduser 

prices were about US$6.50/kg 

(roughly 2 ½ kg of seeds are needed 

per kg of LBG). By Q1-1994, the price 

of LBG had more than quadrupled to 

US$12.75/kg. (Source IMR’s Quarterly 

Review of Food Hydrocolloids). There 

was a dramatic drop by 1996 and 

then a continued price drop. By early 

1999, market pressures had driven 

LBG prices back down to $6.60/kg 

and even a little below the pre-crisis 

levels of 1993. Things remained 

steady for several years. Although 

there was some fluctuation, LBG 

prices never exceeded US$10.00/kg. 

Never until 2020 that is. Starting in 

2017-2018 a steady price increase led 

to a crescendo of increases in 2020 

through 2022. The LBG situation of 

2020-2022 made the prior “crisis” 

of 1994-1995 seem like a blip. The 

situation for LBG became so dire in 

2020-2022 that spot prices reached 

a peak of €100.00/kg ($105/kg) IF one 

could get it. Of course prices have 

since crashed albeit remaining well 

above the $6.60/kg of decades ago. A 

black swan event which no producer 

8 food Marketing & Technology • April 2023

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9

Ingredients 

or user of LBG would have forecast 

the 2020-2022 scenario for LBG. LBG 

prices are heading back down as 

shown in table 1. 

Another Black Swan event was the 

case of guar gum in 2011-2013 when 

it’s use in fracking combined with 

horizontal drilling resulted in undreamt 

of prices. Tara gum has always been 

viewed as a lower priced cousin of LBG. 

The guar crisis, however, seemed to 

have caused a temporary inversion 

between LBG and tara prices during 

2011-2013. Tara is now back at its 

trailing LBG position as shown in table 

2 below. 

Xanthan prices have been through 

strong cycles since its introduction to 

food users in the early 1970’s. Prices 

were very firm in the 1970’s and ‘80’s 

when there was only one supplier in the 

world and it’s use started to become 

ubiquitous. Then came European 

competition in the 1980’s and then 

came Chinese competition in the 

late 1990’s which drove prices down 

even further. Prices plummeted from 

over $13.00/kg in the 1980’s to about 

$4.00/kg in mid-2000’s. One Chinese 

producer had a ‘xanthan special’ 

sign at an FIE exhibition around that 

time, offering xanthan at $2.00/KG!! 

By 2020 xanthan prices had slowly 

edged back up to around $10.00/kg 

before starting a rapid increase to the 

current $20.00/kg, again, IF supply 

can be found. Different reasons for 

this difficult situation to those which 

caused the LBG scenario. The net 

result, however, is the same, very high 

prices and poor availability, neither of 

which was expected or forecast by any 

of the players in this market. 

In the case of starches and to 

quote past IMR reports, “There are 

hydrocolloid of cyclic availability 

and price, and those with assured 

availability and steady price.” 

Starches of all types have always, 

until now, been in the latter category 

i.e. no problem in availability and 

steady in price. Indeed, starches and 

starch supply was so reliable that 

some contracts were established on 

verbal agreements based on historical 

past use. This is no longer the case 

for several workhorse starches, a 

shortage of which would have been 

unthinkable until it happened, another 

Black Swan event in hydrocolloids. 

The reasons for these unpredictable 

scenarios are varied, and now in 

hindsight may seem evident, but then 

hindsight is always much clearer than 

the hazy future. In the case of LBG 

an increase in demand in plant based 

beverages, poor raw material harvests 

and production issues which caused 

a reduction in supply. For xanthan 

gum the explanation is primarily 

related to Chinese supply issues 

combined with regulatory and political 

considerations. Lack of investment 

in capacity by Western producers left 

them ill prepared to satisfy a rapid 

increase in demand. The reason(s) for 

Table 2: Source: IMR Quarterly Review of Food Hydrocolloids – Tableau Analysis 

Dennis Seisun and Nesha Zalesny are partners 

with IMR International LLC and authors of the 

Quarterly Review of Food Hydrocolloids, as well 

as hosts of the annual Global Food Hydrocolloid 

Conference, this year in Malta 

the tight situation in some starches 

is more difficult to explain. Lack of 

capacity increases perhaps. A strong 

demand in industrial packaging, the 

Amazon effect. Poor crop harvests. 

Reduced raw material from Ukraine. 

The net result is a tightness which has 

forced some supply agreements to be 

cancelled or re-negotiated. 

These events in hydrocolloids over 

the last few years, have taken a 

market estimated at about $7.0-8.0 

billion in value to over $15.0 billion. Of 

course, much of this value increase is 

directly related to price and is likely to 

decline as sky high prices abate. There 

are, however, dynamics of volume 

increases that have contributed to this 

unpredictable growth in market value. 

With this brief look at a few hydrocolloid 

Black Swans, is it possible to look to 

the future and predict any other similar 

events that could upend the status 

quo? One can try but the very concept 

of Black Swans is that they are deemed 

improbable or impossible, until that is, 

they happen. A safer strategy would be 

a closer and more trusting association 

between supplier and buyer whereby 

the pain AND the gain, when Black 

Swans arrive, are shared equitably. An 

idyllic concept but worth aspiring to. Do 

you have any Black Swan hydrocolloid 

stories? Please share. 

fmt 


Ingredients 

Bespoke Solutions for Soothing Colic 

Laïta Nutrition are putting their expertise to good use 

New-born babies have very specific 

nutritional requirements, in order to 

help them grow and develop. Parents 

are increasingly demanding when it 

comes to the quality and food safety 

credentials of the products they give to 

their children. They are looking for real 

solutions capable of soothing the most 

common ailments suffered by babies, 

such as reflux and colic. Studies 

show that between 20% and 25% of 

babies suffer from colic in their first 

four months, with 66% experiencing 

problems with regurgitation. Acutely 

aware of the impact these conditions 

can have on babies and their families, 

the experts at Laïta Nutrition has a 

range of special recipes designed to 

help reduce colic in infants. 

Chief among these solutions is 

Laïta’s AC milk, available in a range 

of formulation options. The formula 

may include FOS and GOS for their 

prebiotic properties, Omega 3 oils, 

not always found in baby formula and 

a low-lactose formula, which helps 

limit fermentation and gas production 

in the intestine, another common 

symptom of colic. 

Laïta Nutrition’s breadth of expertise 

is also reflected in the company’s 

anti-reflux solutions. Laïta’s AR 

powdered milk (FSMP) is designed 

for infants displaying symptoms 

of gastro-oesophageal reflux or 

regurgitation. This product uses 

carob as a thickening agent, and can 

be combined with starch to delay the 

onset of hunger between feeds. It can 

be customized as required, with the 

addition of probiotics, FOS and GOS. 

• Reduced-lactose formulations are 

available, with the option to include 

partially hydrolysed whey protein. 

All in all, Laïta Nutrition offers a wide 

range of products designed to help 

reduce regurgitation and colic and 

improve the digestive comfort of infants. 

The many customization options on 

offer ensure that clients can choose the 

right forms, textures and compositions 

to suit their exact requirements. fmt 

Take your Gummy 

to the Next Level 

Beauty gummies 

Sugar reduction and 

protein enrichment 

Starch-free gelatin 

gummy production 

Laïta also help industrial partners to 

create specialized products such as 

milk formulas thickened with starch. 

Laïta has the flexibility and knowhow 

to tailor formulations to clients’ 

precise requirements, incorporating: 

• DHA, EPA, ARA, Vitamins A, C 

and D, plus Iron, FOS/GOS to help 

reduce reflux and ensure maximum 

digestive comfort. 

food Marketing & Technology 

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

Key No. 104787

Ingredients 

Easy Way to an Authentic, Meat-Like 

Texture 

How texturates made from wheat, soy and pea proteins can be used to produce authentic plant-based meat 

alternatives 

There’s no denying that the market 

for plant-based meat alternatives 

is booming. However, entering the 

segment may still feel like a huge 

step for meat-processing companies, 

butchers or other food manufacturers, 

who have not previously considered 

expanding their offerings to include 

vegan and vegetarian products. That’s 

because, the ease with which plantbased 

alternatives can be produced 

may not be immediately obvious to 

traditional processors. Yet, depending 

on the raw material, it’s entirely possible 

for the processing of meat-alternative 

ingredients to closely resemble that of 

conventional meat mixtures. 

Meat-like processing 

With GoodMills Innovation’s VITATEX® 

line of texturates made from wheat, 

soy and pea proteins, this process is 

particularly straightforward. That’s 

because the texturates have many 

similarities to a conventional meat 

mass, which means manufacturers 

can use machines commonly used in 

the meat industry to produce plantbased 

ground beef, patties, nuggets or 

cutlets as they do for meat processing. 

The texturates pre-swell with 

water. In a mixer, for example, the 

binding system, oil, flavoring and, if 

required, further water is added until 

a homogeneous and pleasant-tasting 

mass is obtained. In a similar manner 

to minced meat mass, the mixture is 

processed in a cutter or mincer until 

it is the appropriate size for the final 

application. The resulting basic mass 

is now ready to be formed. 

As VITATEX® can be used to produce 

vegetable products in meat processing 

plants, there’s no need to invest in 

new machinery and, in addition, the 

manufacturer benefits from the 

processing know-how of the product 

developers and application engineers 

at raw material stage. The range 

is suitable for various vegan and 

vegetarian applications, replicating 

the authentic sensory profile of 

conventional pork, beef, poultry and 

fish-based products. 

Why texture is key 

Consumers – especially flexitarians – 

still expect a realistic meat-like culinary 

experience from meat substitutes. 

The task for food manufacturers, 

therefore, is to authentically replicate 

the original product in terms of 

texture, sensory characteristics and 

appearance. This is called “meat 

mimicking”. Texture plays a vital 

role in this process, is crucial for 

an authentic meat alternative and 

decisive in consumer purchasing 

decisions: If the texture is not right, 

the product will not be perceived to 

be a realistic meat alternative and will 

have no ‘shelf appeal’ as a result. So 

there is no room for compromise and 

special attention to the fibrousness 

of the components used is therefore 

vital for processors. 

In the production of the VITATEX® 

range, GoodMills Innovation has drawn 

on more than 20 years of experience 

in the texturization of vegetable 

proteins. These insights are a crucial 

part of the company’s texturizing 

expertise, for example when it comes 

to authentically recreating a chicken 

nugget with long fibers or a burger 

patty with short fibers. The bite and 

mouthfeel are completely different 

for each product and so, accordingly, 


Ingredients 

Innovation in a 

Time of Crisis: 

Can We Future-Proof the Food System? 

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Be FIRST to 

Save Your Seat! 

Register today at iftevent.org. 


13 

Key No. 104910

Ingredients 

carefully selected flavors and spices, 

convincing results can be achieved. 

the texturate used must be 

carefully selected. Its fibrousness is 

determined in part by the properties 

of the protein, which affect elasticity, 

structure-forming capabilities and 

general texture. Some texturates are 

particularly suitable for short-fibered 

masses such as minced meat, while 

others are perfect for fibrous end 

products such as poultry or cutlets. 

Long-fiber protein structures are best 

achieved with wheat and soy proteins. 

Nevertheless, it is not just the starting 

material that’s important, as expertise 

in the extrusion process determines 

bite, texture and mouthfeel, which are 

all vital too. 

Convincing results 

Even though VITATEX® texturates 

are particularly convincing with their 

texture and fiber-like mouthfeel, taste 

and appearance are also key. That’s 

why it’s important to realize that 

off-flavors of vegetable texturates 

can be a challenge. Depending on 

the raw material, cereal and earthy 

notes must be minimized or masked. 

VITATEX® texturates have a neutral 

to raw material-typical taste. However, 

depending on customer expectations 

and product concept, this can be 

masked. 

Careful pre-selection of raw materials 

enables higher product quality. 

GoodMills Innovation works with 

selected farmers across projects to 

source the best raw materials with 

defined quality characteristics. But an 

almost “real” imitation meat product 

will not work without flavor. Yet with 

Whether food manufacturers choose 

the wheat, soy or pea variety, or a 

mixture, depends largely on the 

product concept and positioning 

they are aiming for. Wheat and soy 

extrudates are already established, 

and the fact that the products are also 

available with EU origin brings obvious 

advantages. Peas combine regionality, 

sustainable cultivation and tradition, 

and are thus particularly suitable for a 

target group that makes its purchasing 

decisions very consciously. With all 

three raw materials, common meat 

and fish applications can be faithfully 

imitated. 

Recognizing demand, retaining 

customers 

Demand for alternative products 

based on vegetable proteins has 

been rising steadily in recent years, 

and further growth is foreseeable. 

The most relevant target group 

is “flexitarians” - people who want 

to reduce their meat consumption 

for health, ethical or environmental 

reasons, but do not follow a consistent 

vegan or vegetarian diet and 

are open to new product concepts. 

Accordingly, in multi-person households, 

statistically there are almost 

always people who prefer to reach for 

plant-based alternatives. So, in order 

to offer the right solution for everyone 

at the dinner table, food and meat 

manufacturing companies should 

seriously consider expanding their 

portfolios to include authentic plantbased 

concepts. 

fmt 


Ingredients 

Variety of Chilies: 

Something for Every Taste 

Anyone who enjoys spicy food likes to reach for chili peppers. But not all chilies are the same: there are 

countless chili varieties and offshoots. They differ in color, shape, taste and degree of spiciness. Hotness 

is measured on a scale of 0 to 10, or in Scoville units, which range from 0 to the millions. Chili peppers are 

therefore very rich in variation, and their range of application in the kitchen and in the food industry is also 

diverse. In dried form, chili peppers are used to spice up seasonings, frozen foods and convenience foods. 

In addition, chili peppers are an important ingredient in many sauces and pastes. Import Promotion Desk 

(IPD), a project of the German Federal Ministry for Economic Cooperation and Development, supports 

chili producers from South America in bringing their products to the European market. One of them is the 

company “Uchu Spice” from Ecuador, which specializes in the cultivation and production of a wide range of 

chili varieties. 

Hot peppers 

Both chili peppers and sweet peppers 

are descended from the bell pepper 

plant genus (Capsicum). Chili peppers 

grow on shrubby plants that can reach 

a height of up to one and a half feet. We 

usually call the fruit a pod, even though 

botanically it is a berry. Chili peppers 

are rich in vitamins – especially vitamin 

C and B1. 

The best known characteristic of the 

chili pepper is its spiciness. However, 

it not only dominates the taste, it also 

has an antibacterial effect. Capsaicin 

and other substances in the flesh of the 

fruit are responsible for the spiciness 

of chili. A particularly high proportion 

of capsaicin is found in the placenta, i.e. 

in the somewhat lighter flesh to which 

the seeds are attached. The seeds, on 


15 

Key No. 102618

Ingredients 

the other hand, which mistakenly have 

the reputation of being “particularly 

hot”, contain no capsaicin. 

Wide range of varieties and 

flavors 

Chili peppers come in a variety of 

colors – e.g. yellow, orange, green, 

red – and in different color intensities. 

The shapes also vary – narrow or 

bulbous, short or long. Depending on 

the variety, there are also differences 

in taste, aroma and pungency. The 

spiciness is joined by different flavors, 

such as fruity, floral, sweet, tangy, 

smoky, etc. 

Spicy food makes you happy 

Capsaicin irritates the nerve cells 

of the oral mucosa. The cells also 

warn us if we burn our mouth 

with something too hot. This 

is where the burning sensation 

comes from when eating a chili 

pepper. The body reacts to 

capsaicin with increased blood 

flow and hot flashes. The pain 

stimulus can cause the release 

of the happiness hormone 

endorphin. 

The origin of peppers and chili 

peppers is in Central and South 

America, and Christopher Columbus 

is said to have brought the chili bell 

pepper to Europe. Today, there are 

a large number of varieties and new 

chilies are constantly being created 

through breeding. Most commonly 

used varieties are descended from 

five families of species: Sweet 

peppers, as well as “Cayenne” and 

“Jalapeño,” belong to the most 

common species, Capsicum anuum. 

Capsicum baccatum includes the 

citrus-flavored chili pepper “Lemon 

Drop”. The very hot chili peppers 

“Carolina Reaper”, “Scorpion” and 

“Habanero” are Capsicum chinense 

varieties. The “Tabasco” pod, known 

through the sauce of the same name, 

is of the Capsicum frutescens species. 

The fifth species Capsicum pubescens 

is rarely cultivated. “Rocota” is one of 

its varieties and very popular among 

chili connoisseurs. 

+ Markets. “This one-stop chili variety 

was met with great demand at recent 

trade shows to which we accompanied 

the company.” 

Developing a high-quality seed 

The richness of chili varieties is the 

result of cultivation and breeding. 

Accordingly, the production of highquality 

chili varieties begins with seeds. 

“Uchu Spice” puts special emphasis 

on seed production, handling and 

control in its development center. 

The company does not resort to 

hybrid seeds but has established 

its own seed bank and takes care of 

seed management itself. 68 different 

varieties of the five Capsicum species 

families are currently in the seed 

bank. Seed development is a lengthy 

process. Each variety goes through 

a special development process. For 

the development of the “Carolina 

Reaper”, for example, five seeds were 

available and the company needed 

2 ½ years. During the research and 

development process, the fruits with 

the best genotype and phenotype are 

selected to ensure that the chilies 

are bred that are the most flavorful, 

have the best shape and have the 

best organoleptic characteristics. 

“Many chili producers don’t pay 

enough attention not to mix varieties,” 

explains Imelda Echavarria, cofounder 

and CEO of Uchu Spice. “We, 

on the other hand, take special care 

to manage the gene bank so that we 

have the best ‘habanero’ or that the 

‘scorpion’ pod always has the shape of 

a scorpion. Our quality control starts 

with the seed.” 

The company “Uchu Spice” offers 15 

different chili varieties. Among them 

are the rather mild “Jalapeño” to the 

very hot “Habanero” pods. Many 

well-known and often used varieties 

are included, such as “Tabasco” and 

“Cayenne”, as well as specialties like 

“Rocota” and “Scotch Bonnet” chilies. 

For the European food industry, the 

chilies are available in dried form, in 

flakes, as powder, puréed or pickled, 

depending on their intended use. “The 

range of chili varieties, flavors, heat 

levels and processing options is very 

wide for ‘Uchu Spice’” explains Maria 

Paula Gomez, IPD expert for Sourcing 


Ingredients 

Cultivating a diversity of varieties 

For cultivation, “Uchu” works with 

about 600 small farmers in Ecuador 

and also in Peru. The company itself 

has no cultivated land of its own. The 

model involves close cooperation with 

local growers. They are part of the chili 

network with long-term contracts. In 

addition to special seeds, the farmers 

receive ongoing training and technical 

support to further develop quality and 

yields - and thus also to secure and 

improve their livelihoods. 

Engagement of the Import Promotion Desk (IPD) in Ecuador. 

The IPD has been active in Ecuador since 2018 and is primarily 

involved in the rural and structurally weak regions of Ecuador. 

Ecuador's natural wealth holds great potential for the export industry. 

For example, pineapples, passion fruits, pitahayas, passion fruit, 

mangos, physalis, granadillas are grown in Ecuador. They are offered 

both as fresh fruit and in processed form, and the demand for tropical 

and subtropical fruits is high. The portfolio of natural ingredients also 

includes grains such as amaranth, quinoa and chia, which have found 

their way into European cuisine. 

By cultivating in different regions, 

the company ensures year-round 

production. In addition, differences 

in climate and soil conditions benefit 

varietal diversity and high quality: the 

“Escabeche” chili, for example, thrives 

well in the sandy soils of northern 

Peru, while the “Charapita” pod 

“prefers” the moist clay soils of the 

Amazon basin. 

fmt 

The goal is to work with small and medium-sized enterprises to 

harness the country's natural potential, as well as to open up Europe 

as a new sales market and win partners for sustainable business 

relationships. The IPD is supported by the German Federal Ministry for 

Economic Cooperation and Development (BMZ). 


17 

Key No. 102979

Events 

Experience the World’s Nutraceutical 

Event: Registration is open for 

Vitafoods Europe 2023 

The much-loved nutraceutical event returns both in person and online this May with an expanded offering 

including new, premium content 

Registrations are now open for 

Vitafoods Europe 2023, the leading 

global platform for nutraceutical, 

functional food and beverage, and 

dietary supplement professionals. 

The event, which features Title 

Sponsor KSM-66 Ashwagandha, is 

set to welcome over 15,000 attendees 

from around the globe to the Palexpo 

Convention Centre in Geneva (9-11 

May) and online (1-12 May). Visitors 

can experience exclusive expertled 

content on consumer trends, 

market opportunities and scientific 

innovations, as well as connect with 

like-minded peers and suppliers 

to inspire new collaborations and 

finished products. 

In addition to returning favorites, 

this year’s event will offer brand new 

show features – such as the new 

Sustainability Resource Centre and 

the Startup Innovation Challenge – 

plus premium content offerings via the 

Future of Nutrition Summit (8 May) 

and the Vitafoods Europe Conference 

(9-10 May) which are designed to keep 

businesses at the leading-edge of the 

industry. 

Speaking on the return of the event 

and the addition of new premium 

content offerings, Andy Mather, 

Brand Director of Vitafoods Europe 

at Informa Markets, said, “Vitafoods 

Europe 2023 aims to create a unique 

experience that visitors will not 

just find valuable, but that they will 

also really enjoy. This year, we are 

introducing a host of new content, 

designed to inspire, engage and 

provide the spark to propel the 

industry forward. 

The new Sustainability Resource 

Centre will feature innovations and 

insights from passionate experts 

dedicated to driving sustainable 

change in the nutrition industry. 

Meanwhile, the Startup Innovation 

Challenge provides an opportunity 

for upcoming nutraceutical stars to 

make their mark on the industry and 

develop their innovative projects 

through a through a specialized 

support programme. We are excited 

to welcome everyone in the Vitafoods 

community back for 2023 both 

in Geneva and online – including 

those joining us for the first time 

– to experience the creativity and 

collaborations on offer.” 

Show highlights 

Offering a huge range of new and 

returning content for visitors to 


Events 

explore, including a mix of premium 

paid-for and free-to-attend sessions, 

the Vitafoods Europe 2023 agenda 

will explore everything from market 

trends, sustainability, women in 

nutraceuticals, and more. Highlights 

of this year’s event include: 

• NEW: Future of Nutrition Summit (8 

May, Marriott Hotel, Geneva) – join 

a diverse range of C-suite industry 

leaders and futurist thinkers for 

an exclusive, paid-for one-day 

summit discussing the trends and 

technologies that will shape the 

nutrition industry in 5+ years’ time 

– from precision nutrition and the 

digitalization of health management 

to sustainable supply chain 

solutions. 

• NEW: Vitafoods Europe Conference 

(9-10 May) – this premium, two-day 

conference returns in a new format, 

focused on current challenges and 

opportunities in sports and active 

nutrition; cognitive and emotional 

health; metabolic and immune 

health; life stages and healthy 

ageing. Now located in a purposebuilt 

theater on the Vitafoods 

Europe show floor, visitors can 

easily combine attending the 

conference alongside their regular 

show floor and expo experience. 

• The Vitafoods Insights Theater – 

returning for 2023, the Vitafoods 

Insights Theater offers free-toattend 

expert sessions diving into 

current global consumer trends, 

updates on regulatory and supply 

chain issues, as well as insights into 

delivery formats and packaging. 

• NEW: Startup Innovation Challenge 

– discover cutting-edge innovations 

from the most exciting health and 

nutraceutical startups as they 

pitch their ideas live. Together 

with the popular Startup Pavilion, 

this challenge provides a unique 

opportunity for companies to 

find innovative ingredients, 

technologies, services, and finished 

products to help their businesses 

grow. 

• NEW: Sustainability Resource 

Center – dedicated to driving 

sustainable change in the nutrition 

industry, this resource center 

offers expert presentations and 

food Marketing & Technology • April 

insights into the full spectrum of 

sustainability issues, including 

supply chain traceability, regulatory 

compliance, certifications, carbon 

offsetting, alignment with the UN 

Sustainable Development Goals, 

and gender and LGBTQ+ inclusivity. 

Experience innovations, ideas 

and insights yourself 

“Standing still simply isn’t an option 

in this industry; people return to 

Vitafoods Europe year-after-year to 

drive their businesses forward and 

be inspired.” says Mather. “This year, 

we are offering another lively agenda, 

packed full of exciting opportunities to 

Key No. 104845 

Vitafoods Europe is 

connect and gather knowledge. This 

includes both new and re-imagined 

premium, paid-for events that will dive 

deeper into current trends and future 

industry predictions; the Vitafoods 

Europe Conference and the Future of 

Nutrition Summit. The latter joins the 

Vitafoods Europe 2023 family after 

being a huge success at previous 

Food Ingredients Europe events. We 

truly believe that Vitafoods Europe 

2023 in Geneva, Switzerland, has 

something for everyone, and that this 

year’s attendees will experience the 

very best in industry innovations and 

insights to keep their businesses at 

the leading-edge of nutrition.” fmt 

Every year, thousands of nutraceutical experts look forward to joining friends, 

colleagues and suppliers at Vitafoods Europe. They love tasting new 

products, listening to world-class speakers, discovering new ingredients and 

connecting with fantastic people from across our industry. 

Experience it for yourself 

9-11 May Geneva 

1-12 May Online 

Register now at vitafoods.eu.com

Events 

Supporting both Human Health and that 

of the Planet 

AstaReal at Vitafoods Europe 2023, booth H100 

AstaReal continues its mission to 

be a planet-friendly and sustainable 

business by launching Astaxin® 

VEGAN. The new product containing 

natural algal astaxanthin aims to 

promote good health while alleviating 

environmental concerns. 

With its scientifically proven 

antioxidant and anti-inflammatory 

properties, natural microalgaederived 

AstaReal® astaxanthin is well 

positioned to satisfy current consumer 

demands: supporting health via 

effective and sustainable solutions. 

Demand for vegetarian- and vegancompliant 

supplements is increasing 

globally. To complement daily diets 

and maintain well-being, many people 

seek plant-based supplements that 

promote both physical and mental 

health. Meanwhile, consumers are 

increasingly concerned about the 

origins of their purchases and their 

impact on climate and ecosystems. 

At Vitafoods Europe, AstaReal will 

exhibit its extended product range, 

and demonstrate how supplement 

manufacturers can better address the 

current consumer concerns. 

An innovative finished formulation will 

also be launched at the show. Astaxin® 

VEGAN, an antioxidant formula that 

taps into the plant-based market, 

with the content mirroring Astaxin® 

Original – including vitamin C and 

natural vitamin E – but in a vegan 

softgel made of carrageenan and 

modified starch. Astaxin® VEGAN will 

be available in bulk from June and as a 

retail product from October 2023. 

In addition, expo visitors can try 

samples of the next-generation vegan 

starch-based astaxanthin gummies 

that are sugar-free. Moreover, they 

will get to know about AstaReal’s bulk 

products that are registered with the 

Vegan Society and that are applicable 

in various supplement dosage forms, 

including but not limited to, hard 

capsules, softgels, sachet/stick 

powder mixes and gels, gummies, and 

liquid shots. 

AstaReal is a global pioneer in 

microalgae cultivation, and the 

first producer of human nutritional 

supplements containing natural 

astaxanthin. The company believes 

in transparency that better enables 

informed choices, especially with 

regards to sustainability. Peter Ahlm, 

Head of Marketing and Sales at 

AstaReal, says: “Sustainability is not 

only a core value for us at AstaReal, 

but also one of the key considerations 

among today’s consumers. This is 

reflected in the supplements market, 

with environmentally sound products 

growing in popularity. Also, in terms 

of ecosystem preservation, natural 

astaxanthin is a promising ingredient, 

as it is derived from fast-regrowing 

microalgae which are planet-friendly, 

natural resources. Our mission is to 

offer the carotenoid in its natural, 

purest and most stable form to pave 

the way for truly healthy products with 

proven sustainability credentials.” fmt 

Gut Health Innovations 

FrieslandCampina Ingredients at Vitafoods Europe 2023, booth H270 

FrieslandCampina Ingredients, a 

global leader in protein and prebiotics, 

will return to Vitafoods Europe (9 – 11 

May) in Geneva, Switzerland. The 

company is launching a brand-new 

ingredient at the New Product Zone, 

with details to be revealed closer 

to the show, as well as showcasing 

its latest prebiotic and sustainable 

ingredient innovations. 

In 2023, people overwhelmingly 

see living and eating well as a top 

priority and gut health remains high 

on the consumer agenda for 2023. 

But with increasingly busy schedules, 

consumers are looking for convenient 

gut health applications to meet their 

health goals with ease. 

To inspire brands to create convenient 

gut health solutions, 

FrieslandCampina Ingredients will 

showcase its recently launched 

Biotis® GOS-OP High Purity, including 

its new gummy concept. Designed 

to help manufacturers overcome 

common challengers associated with 

formulating prebiotic supplements, 

this ingredient is efficacious in doses 

as low as two grams, opening up a 

range of new opportunities for brands 

to develop effective and convenient 

holistic health solutions. 

Sustainably feeding the future 

Health and planet-conscious consumers 

are actively looking for more 

environmentally-friendly products – 

and reducing carbon is a top priority, 

with 63% of consumers having taking 

action to reduce their personal carbon 

footprint. 

FrieslandCampina Ingredients is 

committed to helping brands create 

sustainably nutritious solutions and 

will be showcasing its new suite of 


Events 

carbon-neutral solutions at Vitafoods 

Europe – including its new carbonneutral 

protein powder. 

Vicky Davies, Global Senior Marketing 

Director, Performance and Active 

Nutrition at FrieslandCampina 

Ingredients, said: 

“This year’s Vitafoods Europe is going 

to be a big one for FrieslandCampina 

Ingredients! We’ll be launching a 

brand-new ingredient at the show 

and it’s one that breaks new ground 

for us and the industry. We can’t wait 

for brands to discover our newest 

offering, as well as our wider portfolio 

of nutritious and sustainable proteins 

and prebiotics. I’m looking forward 

to collaborating with our customers 

in person. Vitafoods Europe gives us 

a great opportunity to work together 

with our customers and partners to 

create tasty, efficacious and sustainable 

solutions, so that people can 

get the most out of life, always.” fmt 

Solutions for Well-being Benefits and 

Innovative Delivery 

Rousselot at Vitafoods 2023, booth I114 

Darling Ingredients’ Health Brand 

Rousselot®, a global leader in collagen 

peptides and gelatin solutions, invites 

Vitafoods 2023 attendees to discover 

the ‘game-changing’ benefits and 

trending applications of its full range of 

collagen and gelatin solutions. 

Maintaining a healthy lifestyle remains 

a priority for consumers worldwide and 

the use of supplements for enhancing 

health and wellness is becoming 

an increasingly popular solution to 

achieve this goal. As a more holistic 

view of health and well-being gains 

momentum, brands are placing a 

greater emphasis than ever before 

on adding ingredients with multiple 

benefits into their products. 

Among the key solutions Rousselot 

will spotlight, collagen peptides brand 

PEPTAN® is the ingredient to watch 

to tap into this trend. From helping 

shoppers stay active and mobile at 

every stage of life, to boosting beauty 

from within, or improving sports 

recovery, this premium ingredient 

combines multiple science-backed 

benefits with versatile formulation 

properties. 

COLARTIX®, a unique hydrolyzed 

cartilage matrix for joint health, made of 

naturally occurring collagen peptides 

and glycosaminoglycans (GAGs) will 

also be a key highlight at the event. 

In a recently published consumer 

study, performed in a real-life setting, 

Colartix was shown to decrease joint 

discomfort across gender, age and 

sport intensity. 

Attendees will experience the endless 

versatility of these ingredients firsthand 

thanks to a range of samples from 

Rousselot’s application center. These 

include a peach-flavored “Beyond 

Beauty” drink featuring Peptan and 

probiotics, as well as mobility gummies 

featuring Colartix. 

In addition to the collagen products 

on display, Rousselot will showcase 

its world-class gelatin solutions; 

Stabicaps, specifically designed 

to achieve more stable softgels and 

SiMoGel, a unique gelatin technology 

solution which enables the production of 

nutraceutical gummies in a starch-free 

environment. Rousselot’s formulation 

experts will be available to discuss with 

supplement, capsule, and confectionery 

manufacturers how these solutions 

unlock the innovative delivery forms 

needed to meet the ‘pillars’ of consumer 

experience: good taste, convenience, 

new shapes and naturalness. 

fmt 


21

Events 

Sobriety and Performance on the Menu, 

at CFIA - Food Exhibition in France 

The CFIA is a major food fair in France, the crossroads of suppliers to the food industry. It takes place every 

year in Rennes, Brittany, core region of French agricultural food production. But this has become a major 

meeting place, gathering 1600 exhibitors and nearly 20,000 visitors. For its 26th edition, on everyone’s lips, 

there was talk of sobriety, frugality and innovation in manufacturing processes as well as in ingredients and 

packaging. This report from Dominique Huret, Cape Decision, who was on the spot for Food Marketing & 

Technology. 

“Essentially manufacturers who come 

here are looking for either the recipe of 

tomorrow, the machine that will allow 

them to improve their production while 

saving energy, or a better package 

for their products or to finalize their 

projects”, explains Sébastien Gillet 

CFIA director. 

Between hygiene constraints and 

growing environmental challenges, 

suppliers of solutions for the quality 

department are stepping up their 

efforts to reconcile sobriety and food 

safety. This is evidenced by about 100 

new products put forward by exhibitors 

at this 2023 edition. 

Innovations in process , quality 

and with sobriety 

The specialist in industrial water 

treatment ChemDoc Water is 

deploying a project to recycle wash 

water. In food production processes, 

tanks and lines are washed with 

softened water. This water is then 

loaded with organic matter and sent 

for biological purification before 

being discharged into the natural 

environment. ChemDoc offers a 

process that allows total recycling (or 

zero liquid discharge) of manufacturing 

washing water. Two processes are 

combined: a recycling unit for the salt 

(up to 85% recovery) and a membrane 

separation unit of the effluents which 

allows a reuse of the water for cleaning 

with food contact guarantee. 

Cabinplant automates the dosing of 

sticky or even liquid products. Called 

MHW SF Extreme, this multi head 

weigher weighs and packages products 

that are still often added manually, 

such as mixed salads, coleslaw, tuna 

flakes or even sauces. These products 

often stick to the transfer bins or 

transfer chutes. With this patented 

equipment, the difference between 

the displayed weight and the actual 

weight is less than 2.5%. Developed 

with an industrialist specialized in 

poultry, it allows to reduce the manual 

work by 70%. 

Ishida also presents equipment that 

improves weighing but also dosing. The 

new CCWAS range embodies the 11th 

generation of its multi head weighers. 

The manufacturer is also targeting 

sticky products. Thanks to a conveying 

power and an automatic adjustment 

of the opening and closing intervals 

of the hoppers. Power consumption is 

therefore reduced by 20% compared to 

previous models and noise is reduced 

by 16dB when operating at full speed. 

Pall Corporation flaunts its nextgeneration 

vapor filter. Filtering steam 

is a very common operation in food 

production. The Pall PSS Plus Premium 

is a 3D printed metal filter. It meets 

3A culinary steam recommendations 

and all other food contact standards. 

Compared to competing products on 

the market, it has twice the filtration 

area thanks to a strongly corrugated 

design. According to the manufacturer, 

its lifespan is therefore 50% longer. A 

regeneration cost study done with 

customers (filter, chemicals and labor) 

account for a 20% reduction. 


Events 

Finally, Kaeser Compresseurs, a 

specialist in compressed air, is also 

focused on reducing energy costs. The 

SIGMA AIR MANAGER (c) 4.0 is an 

override controller that coordinates 

compressors and compressed air 

components to optimize energy 

efficiency. The ISO 50001 standard 

offers a framework for companies to 

continuously improve their energy 

efficiency with the benefit of energy 

saving certificates and tax advantages. 

The control takes place thanks to a 

dashboard with indicators in real time. 

The future of our plates with 

“clean label”, please 

Many exhibitors showcased natural 

flavors, innovative ingredients to give 

flavor to food without using sugar, salt 

or fat and plant-based foods. French 

company AMI Ingredients introduced 

its Incredo© Sugar. It is a patented 

sugar reduction solution based on 

real cane sugar. A “clean label”, gluten 

free and vegan solution that offers 

the same sweet experience, the 

same mouth feel while reducing the 

sugar concentration. The Incredo© 

solution improves the efficiency of the 

dissolution of sucrose to the sweet 

taste receptors. It is therefore not an 

artificial substitute. 

The acquisition of the Dutch company 

Meatless in 2022, has enabled 

Beneo to complete its plant-based 

portfolio with new texturizers. 

BeneoPro W-Tex offers a range of 

textured wheat proteins to develop 

the best alternatives to meat and 

fish. Available in different particle 

sizes, they allow a wide variety of 

textures, and applications: from 

ground beef substitutes to chicken 

nuggets, sausages, rillettes and other 

prepared meals. Also on display, were 

BeneoPro FB bean proteins that can 

replace animal proteins (milk, egg) 

as well as soy proteins in a number 

of applications. With a good amino 

acid profile, a high degree of solubility 

and nice emulsifying properties, 

bean proteins are also suitable for 

dairy alternatives and certain savory 

preparations. 

Global market leader in chemicals 

and ingredients Brenntag, announced 

end of last year an agreement with 

US-based MycoTechnology. The 

company creates products from 

mushroom mycelia for a wide range 

of food applications, including an 

innovative plant-based protein called 

FermentIQ, a mix of pea and rice 

protein powered by fermentation. 

At the fair, it was the ClearIQ that 

was presented and selected for the 

innovations awards. Instead of adding 

ingredients to overpower off-notes, 

the product boasts a new approach 

to a cleaner flavor profile and to flavor 

modulation by temporarily occupying 

the taste receptor sites on the tongue, 

so that negative flavors are unable 

to bind with them. ClearIQ natural 

flavor, allows to block bitterness and 

clarify taste. 

French packaging company FPC has 

joined forces with Dutch partner Bema 

for an interesting range of casings. The 

company presented a variety of edible 

collagen casings for processed, fresh, 

pre-cooked fried sausages or drycured 

snacks. Every edible collagen 

casing is a tailor-made product fitting 

processing on all machines. The 

casings are now offered pre-flavored, 

with aromatic herbs, in order to 

facilitate the work of the producers. 

French Prova is a medium-sized, 

family-owned company that specializes 

in the production of sweet brown 

extracts and flavors. With about 300 

people it exports all over the world. At 

the CFIA, focus was on organic and 

fair trade vanilla through its “Care and 

Act Vanilla”, sustainable program in 

Madagascar. Whatever the finished 

product, yoghurt, ice cream or cookie, 

a QR code affixed to the packaging 

makes it transparent, from the planter 

to the consumer. This favors the 

environment, the people and the local 

economy. 

fmt 


23

Processing 

Behind the Scenes of Your Favorite 

Sweets: The Intricate Process to Create 

Classic Desserts 

Finding the Right OEM Partner: Six Production Trends to Consider in Chocolate Production 

By Chris Sinutko 

From candy to ice cream to cookies, 

the process of creating many of your 

favorite chocolate foods is more 

intricate than you might imagine. 

Beyond the perfect recipe, the 

equipment to make the components 

of a seemingly simple confection 

needs to be specialized, calibrated and 

maintained to precise specifications 

for the product texture and taste to be 

just right. Companies like SPX FLOW, 

with a global team that has worked 

in the food and beverage sector for 

decades, works with manufacturers 

and processors worldwide, whether to 

maintain a classic recipe or innovate 

something new. 

It is amazing how many products 

have a hand in helping to make 

chocolate. Whether it’s consistency 

in a product consumers already love 

or brainstorming and testing new 

ideas, dedicated, sophisticated and 

knowledgeable equipment partners 

can help. 

Chocolate’s unique processes 

have much to do with temperature 

and mixing, requiring specialized 

equipment honed for specific uses. 

Here are six factors — and the 

equipment that goes with them — that 

help shape the chocolate-making 

process. 

1. Temperature 

The heating and cooling of chocolate is 

a significant determining factor in the 

end product. 

For example, the filling for a sandwich 

cookie needs a specific cooling process 

to ensure the taste customers love. 

The scraped surface heat exchanger 

(SSHE) is a crucial component of the 

job. Likewise, bakery filling creams 

and frostings, including the heavier 

versions for cookies or lighter for 

chocolate bars, nougat paste or 

coverings, rely on SSHEs. 

Even the type of chocolate itself, 

whether white, dark, milk, etc., affects 

the temperate needs. Chocolates with 

a higher cacao content (>70%) require 

high temperatures to mix the product 

well. 

The temperature needs of chocolate 

are delicate and specialized. Keeping it 

heated and cooled play a large role in 

the consistency, which in many cases, 

is what a brand has come to be known 

for. 

2. Blending 

Temperature affects blending needs as 

well. Cacao mass and liquid chocolate 

are challenging media to agitate due 

to their high viscosity, non-Newtonian 

behavior and sensitivity to local 

overheating. 

Liquid chocolate is the base for 

many favorites, including ice creams, 

confectioneries, pastries, beverages 

and more. Yet, the production needs 

can be particular to the customer’s 

needs. The chocolate end product and 

ingredients like fat, oil, lecithin and 

cacao require pumps, like those from 

Waukesha Cherry-Burrell, Johnson 

Pump, or APV, to facilitate the process. 

Completely blended ingredients, 

maintaining a truly homogeneous 

mixture and good heat transfer are 

essential for the quality of the end 

product. 

Traditionally, customers in the 

chocolate processing industry use top 

entry agitators or, even more often, 

horizontal blenders consisting of 

plough impellers or a combination with 

helical ribbon impellers. Disadvantages 

include extremely high power 

consumption of the blenders has a 

negative impact on the overall energy 

balance of the process. Furthermore, 

these units have an enormous space 

requirement that leaves limited plant 

floorspace for future expansions. 

One solution to this problem is using a 

vertical mixer, like the Stelzer Sigma. 

It generates forced counterflow 


Processing 

Food production in 3D: 

www.vega.com/food-industry 

Simple. Hygienic. Safe. 

Measurement technology for the food industry 

For over 60 years, VEGA has been making significant efforts to increase the reliability 

and efficiency of level and pressure measurement technology. 

With materials and hygienic designs tailored to the industry, VEGA instruments are well 

equipped for the complex measuring tasks and diverse media found in process automation: 

from light liquids to fine powders and abrasive bulk solids, right through to viscous pastes. 

Key No. 104521 

food Marketing www.vega.com 

& Technology • April 2023 

25

Processing 

circulation with good wall velocity. As 

a result, the equivalent blending time 

can be achieved with less power due to 

more efficient circulation. In addition, 

its smaller footprint and lighter design 

make for an easier fit within the 

confines of a plant’s design. 

In one specific instance, SPX FLOW’s 

team worked with a chocolate producer 

who was having issues using traditional 

methods. The team developed a 

smooth overall tank mixing utilizing 

their specially shaped Sigma elements 

plus close-to-the-wall running frames. 

The units are welded completely inside 

the tanks, making for a smooth surface 

which is easier to clear and run at low 

circumferential speeds. 

Similarly, some puddings and liquid 

chocolates require unique mixers 

or agitators that mix and heat the 

product by circulating it through a heat 

exchanger. It also holds and cools it for 

packing. 

3. Specialty Flavors 

Many of our favorite chocolate recipes 

would not be the same without 

specialty flavors, like hazelnut. These 

require specific blending packages, 

such as the Bran & Luebbe dosing 

system. These are set up to optimize 

the system by saving customers on 

raw material, time and product waste. 

Benefits of a good dosing system 

include: 

• Metering pumps that accurately 

dose the expensive flavorings, mass 

flowmeters verify the exact amount, 

and the control system auto-adjusts 

in real time if required. 

• Precise addition of flavor into 

tempered chocolate just before 

the filler to minimize cleanout on 

product changeover 

• Quick changeover onto new flavors 

allows short runs of specialty flavors, 

like pumpkin spice or peppermint. 

“From your holiday favorites to new, 

limited edition flavors, our dosing 

system helps with the unique flavors 

and colors into tempered chocolate,” 

said Mike Scott, Process Systems 

Manager for SPX FLOW. 

“We are here to ensure our partners 

can create the unique, delicious and 

decadent chocolate their customers 

crave.” 

4. Powders and Dried Products 

Every end product has its own unique 

set of challenges and needs. Your 

favorite hot chocolate mix needs to go 

through an extra step of drying before 

complete. 

Powders go through a specialized 

drying process using a fluid bed for 

drying and cooling powder. Using 

intimate air-to-product contact, fluid 

beds are designed to ensure good 

heat transfer coefficients and to avoid 

degradation reactions in heat-sensitive 

products. Processing is performed in a 

single step or as part of a multistage 

drying operation. 

Whether it’s traditional favorites or 

new choices, having the equipment 

to help with the complex process of 

making sweet treats is a special job. 

“The process of making these desserts 

has definitely evolved, but one thing 

is the same: the passion, detail and 

expertise that it takes to make even 

a single ingredient require true 

dedication,” said Michael Christensen, 

SPX FLOW Global Technical Sales 

Director Dry Evaporation & Market 

Manager Ingredients. 

5. Cleaning, Plant Maintenance 

and Energy Savings 

Chocolate-based ambient products 

can be both high-value and, in many 

cases, highly viscous as well. Its thicker 

consistency can cause problems 

with cleaning. Without the proper 

equipment, a process uses more 

energy and water than needed, with 

less product yield. A “pigging system” 

is required to optimize the project yield 

and reduce waste drastically. 

SPX FLOW recently introduced a new 

Rapid Recovery System designed 

to clear products from process 

pipes more sustainably — using 

approximately 60 to 70 percent less 

water compared to other cleaning 

systems. 

“Customers no longer need to flush 

valuable products down the drain,” 

said Pranav Shah, SPX FLOW Process 

Category Director for Fresh Dairy and 

Plant-based products. “This exciting 

new offering for our customers can 

help across the board — from a more 

sustainable process to less plant 

downtime to higher yields for neutral 

pH, low acidic products.” 

Suppose an operating system has 

multiple models for pumps that could 

be replaced with a single brand, model 

and size. In that case, operatives can 


Processing 

standardize their maintenance while 

getting a more optimized output. 

In one instance, a customer who makes 

candy and protein bars was having 

issues with pump capabilities, as they 

were using four different brands of 

pumps. 

By standardizing the customer’s 

transfer pumps down to one brand, one 

model and three sizes to handle their 

entire pump needs — in this case, the 

Waukesha Cherry-Burrell Universal 

3 Series of positive displacement 

Pumps — the number of spare items 

was greatly reduced since two of the 

three sizes share common spare parts. 

Additionally, technician maintenance 

is streamlined, as well. 

6. Using the right partner 

Given the intricacies of chocolate and 

the components that go along side it, 

finding an equipment supplier that you 

can work with as a partner that you trust. 

Experience and expertise mean that 

you’ll have the guidance to help your 

company perform at the highest level. 

The industry is constantly evolving, 

and with change comes the need for 

innovation. Equipment developers 

must harness the latest technology 

while meeting the highest quality 

standards. 

SPX FLOW has a suite of brands that 

covers chocolate, with hundreds of 

years of combined experience. 

From project conception to design to 

operations and beyond, choosing the 

right partner is the key ingredient. fmt 

The Author 

Chris Sinutko is SPX FLOW Global Director of 

Product Management – Nutrition & Health 

Key No. 104749 


27

Processing 

How the Best Steam Peelers can 

Significantly Reduce Food Waste 

on Vegetable Processing Lines 

When peeling vegetables, many processing lines waste huge amounts of food – and potential revenue. With 

modern peeling machines, however, this can be prevented, while also reducing energy costs and water 

consumption. Eamonn Cullen, Marketing Manager Peeling at TOMRA Food, explains how. 

Food waste is financial waste, yet when 

processing lines peel vegetables, they 

often let huge amounts of raw material 

get thrown away. Food losses can 

be as high as 30% during mechanical 

peeling and 20% with low-tech steam 

peelers – and much of this lost revenue 

is preventable. 

Rather than accepting this, vegetable 

processors can do something about 

it. Instead of sticking with outdated 

peeling machines or buying lowcost 

peelers with low efficiency, 

processors can reduce waste 

significantly by investing in more 

effective technologies. There are four 

compelling reasons to do this. 

One reason is that many vegetable 

processing lines around the world are 

now 20 to 30 years old. They need 

modernizing, and this is the perfect 

opportunity to install machinery that’s 

more reliable and more efficient, 

including the best modern steam 

peelers. 

Another reason is that vegetable 

processing has changed over the 

years. More big businesses are now 

participating in the industry, and 

more are responding to the growing 

demand for peeled vegetables as 

an ingredient for prepared meals. 

This has led to lines increasing both 

the volume and the variety of the 

vegetables they handle. Whereas 

low-volume processing lines might 

operate only for a few months each 

year during the harvesting season of 

one type of vegetable, medium- and 

large-volume lines handle different 

kinds of vegetables with harvesting 

seasons at different times of the 

year. Waste that’s tolerated for a few 

months annually is intolerable when 

seen every day of the year. 

The third reason is that huge 

advances have been made in peeling 

technologies. It remains true that 

mechanical peelers are wasteful and 

lower-tech steam peelers are also 

inefficient – but the more sophisticated 


Processing 


29 

Key No. 104467

Processing 

steam peelers are something else. 

Technical innovations have greatly 

improved operating speed, peeling 

efficiency, controllability, energy use, 

and safety. Peeling quality is higher, 

uniformity greater, food waste usually 

lower than 10% and sometimes as low 

as 6.5%. On some lines this prevents 

the loss of an estimated 1,000 kg of 

vegetable material every hour. That’s 

an estimated saving of €200,000 per 

year. 

And the fourth reason? Taking action 

to reduce food waste demonstrates 

a commitment to sustainability. This 

matters both for economic and 

environmental reasons. Because 

the global population is growing so 

fast, food production will need to 

increase by 70% by 2050, according 

to the United Nations’ Food and 

Agriculture Organization (FAO). Yet 

the food sector already accounts for 

about 30% of the world’s total energy 

consumption and 22% of greenhouse 

gas emissions. To make matters 

worse, some 14% of food produced 

is lost between harvest and retail. 

And it’s not only the UN that cares 

about these things: food buyers do, 

too. Consumers increasingly expect 

food businesses to adopt sustainable 

practices, and food retailers expect 

the same from their suppliers. 

Peeler versatility is a big 

advantage 

The standard-setter in designing and 

manufacturing steam peeling machines 

is TOMRA Food, best-known for its 

world-leading optical sorting and 

grading technologies. The unmatched 

effectiveness of TOMRA’s solutions 

results from the company’s significant 

ongoing investment in research and 

development, a deep-rooted culture of 

innovation, and decades of experience 

working closely with processors to 

truly understand their operational 

challenges. 

More than 500 TOMRA steam peelers 

are currently in operation around the 

world. Approximately two-thirds of 

these process potatoes and one-third 

process other vegetables – mostly 

carrots, but also beetroot, butternut 

squash, kohlrabi, parsnip, pumpkin, 

and root celery. Some processors 

peel all of these products in the same 

factory, sometimes on the same line. 

This is made possible by the versatility 

of TOMRA’s sorters and steam-peelers; 

by these machines being designed to 

be easy to clean, which helps prevent 

cross-contamination; and by the 

machine controls having menus which 

allow operators to switch easily from 

one type or size of vegetable to another. 

Machine versatility is also important 

on lines that process only one type of 

vegetable because the crops coming 

out of the ground can be so variable. 

It’s not easy achieving consistent 

product quality when vegetables are 

irregular in size, shape, and quality. 

This challenge has become tougher 

in recent years because of climate 

change: once-predictable seasonal 

temperatures and rainfall are now 

erratic, affecting crops. This makes 

it even more important to have a 

peeler with processing flexibility – an 

advantage that has to be designed into 

the peeler’s batch weighing module, 

pressure vessel, steam exhaust 

system, and control program. 

Peeler performance depends on 

design 

In addition to versatility, another key 

for unlocking greater yields is peeler 

performance. Best performance is 

attained by peeling at high steam 

Eco Peeling Line Vanmark With Platform 


Processing 

pressure for a short time. Low-cost, 

low-tech steam peelers simply can’t 

do this: steam can only be delivered 

to their thin-walled vessels at low 

pressure and the vegetables have 

to be steamed for as long as 40-100 

seconds. This wastes more than twice 

as much raw material as the best hightech 

steam peelers and consumes far 

more energy and water. 

As a designer and manufacturer 

of the best-performing high-tech 

steam peelers, TOMRA offers three 

alternatives: the Orbit, the Odyssey, 

and the Eco steam peeler. Since 

2020, each of these machines has 

been equipped with fully automated 

control programs, making it easy 

to switch between different types 

and sizes of vegetables, optimizing 

process efficiency and yield. But each 

of these machines also differs slightly, 

in purpose, capabilities, and cost. 

The Orbit steam peeler is the number 

one choice for vegetable processors. It 

is popular for its versatility and because 

it straddles the middle ground between 

the entry-level Odyssey and the highperformance 

Eco steam peeler. The 

Orbit was developed following extensive 

testing of steam pressure, exhaust 

systems, and different vessel shapes, 

and when launched in 2000, it brought a 

step-change to the industry. It provides 

the fast steam supply and exhaust design 

of the ECO peeler with a vegetableoptimized 

pressure vessel design. Highly 

efficient at processing baby carrots and 

small red beets (and potatoes), the Orbit 

can also accommodate large vegetables 

such as pumpkin, butternut squash, and 

root celery. 

The Odyssey steam peeler is for 

users who want to peel efficiently but 

have a smaller budget for investing 

in equipment. This machine’s longer 

pressure vessel is intended primarily 

for larger vegetables. Steam delivery 


31 

Key No. 104586

Processing 

and extraction is fast, thanks to a large 

steam pipe, and mixing-and-lifting 

plates inside the vessel – a unique, 

patented design – ensure that as 

the vessel rotates at high speed, the 

vegetables are moved continuously for 

even steam exposure. 

The Eco steam peeler, launched in 2012, 

introduced sophisticated automation 

software to optimize steam usage and 

achieve similar throughput capacities 

with a smaller vessel. This machine 

is mostly used for peeling potatoes, 

but the advantages of its design – the 

round vessel, extra-large steam pipe, 

and high rotation speed – are also wellsuited 

to some types of vegetables, 

such as carrots and red beets. This is 

the ‘Formula 1’ model of steam peelers, 

unsurpassed in its performance, offering 

more than some processors need 

but the optimum solution for others. 

Post-peeling processes can also 

reduce waste 

TOMRA also supplies and integrates 

post-peeling equipment. To take care 

of dry peel separation and washing, 

the company has developed a number 

of different products for large and 

small vegetables, and for low and high 

capacities. 

The most commonly used of these 

products, the TOMRA 8/30 Brusher, 

has unique features for dry peel 

separation, wet peel separation, 

washing, quick and easy cleaning to 

remove potential sources of crosscontamination, 

and easy changeover 

to different vegetables. Another 

notable tool is the TOMRA Barrel 

Washer: handling vegetables more 

gently than other machines has made 

product damage during washing a 

thing of the past. 

This post-peeling equipment also 

improves sustainability. When 

wet-washing, water filtration (with 

a reusable rotary screen filter) 

reduces water consumption; with dry 

separation, water consumption at this 

stage of the process is eliminated. 

Processors who haven’t yet experienced 

TOMRA’s peeling solutions 

can trial them with examples of 

their own produce (or similar) at 

the company’s peeling process 

development laboratory. This is located 

in Ireland, but customers don’t have to 

visit in person: demonstrations can also 

be seen through live broadcasts made 

securely over the internet. It is here 

that TOMRA continues the research 

and development that will keep on 

bringing efficiency improvements 

to vegetable peeling, benefiting the 

profitability of processors and food 

security of the planet. 

fmt 

Eamonn Cullen, Marketing Manager Peeling at TOMRA Food 


Processing 

Complete solutions 

for food of the future 

End-to-end solutions to product meat 

substitutes with high-moisture extrusion. 

The PolyCool cooling die provides 

high-performance for a wide range of 

products in various shapes and structures, 

while meeting industrial-scale production 

standards of up to 1000 kg of wet textured 

proteins per hour. The hygienic design and 

excellent accessibility allows fast and easy 

cleaning between production batches for 

maximum food safety. 

Scan to learn more and visit us 

at Interpack! Hall 3, booth C47 

Key No. 104121 


Innovations for a better world. 

33

Processing 

New Micropilot Radar Level Sensor: 

Designed for Special Demands 

The new Micropilot FMR63B 80 GHz radar level sensor satisfies the strictest hygiene requirements of the 

pharmaceutical and food industries while also meeting your demands for efficiency, precision, compliance, 

simplicity, and safety. 

The new generation of Micropilot 80 GHz radar sensors meets the requirements of many process industries 

for greater simplicity, product safety and efficiency in relation to plant processes. For users of level 

measurement technology in the life sciences or food industry, other factors include uncompromising levels of 

hygiene, turbulent surfaces, foam formation or narrow tanks. With the Micropilot FMR63B, Endress+Hauser 

pledges to meet your unique requirements. A hygienic stainless-steel housing, improved measuring speed, 

Heartbeat Technology with Radar Accuracy Index (RAI), Ethernet-APL, an antenna with a narrow beam 

angle, optimized algorithms and operating assistants are features that make the Micropilot the ideal 

measuring device for a wide range of hygienically challenging applications. 

Optimal measurement performance 

and predictive maintenance without 

process interruptions are key 

benefits of the new Micropilot 

FMR63B (tracking link: https:// 

eh.digital/3DsDglS) that can increase 

profits and reduce costs. They include 

early detection of anomalies with realtime 

data via Heartbeat Technology 

with foam and buildup detection, as 

well as a high level of process safety 

and extended calibration cycles 

thanks to Endress+Hauser’s patented 

Heartbeat Technology Radar Accuracy 

Index (RAI). These features increase 

productivity and efficiency. 

Customers with sensitive plants and 

processes in the life sciences, food or 

beverage industries, for example, can 

now also enjoy these benefits thanks 

to the new hygienic design of the 

Micropilot FMR63B, which is approved 

for even the most rigorous compliance 

requirements, such as EHEDG, 3-A 

or ASME BPE (in the latest available 

version from 2022). Measurement is 

contactless, i.e. there is no contact 

with the medium. In addition, since 

the sensor comprises one single piece, 

the need for additional seals, which 

could become damaged or fall into the 

medium, is eliminated. 

The latest member of the large 80 GHz 

radar range from Endress+Hauser 

is therefore suited to a wide range 

of applications, from bioreactors to 

mixing tanks to storage or fermentation 

tanks. The Micropilot FMR63B also 

proves reliable in hygienic solids 

applications, such as milk powder. 

Compatibility with external cleaning 

systems, such as H2O2, means that 

it can be easily installed even in 

cleanrooms and similar environments, 

such as ultrapure water tanks for 

injection solution, where strict levels of 

hygiene apply. The automatic creation 

of checksum parameters (CRC) also 

assists with compliance. Unintentional 

changes to configuration parameters 

are detected immediately, inspections 

Increased productivity thanks to process monitoring, verification and diagnostics in the running 

process with Heartbeat Technology. 

Micropilot FMR63B – The solution 

for continuous non-contact level 

measurement in hygienic applications. 

Photos: Endress+Hauser 


Processing 

Materials 

Handling 

Performance 

Flexibility 

Simplicity 

Controls & AI 

Processing 

Project 

Management 

Coating & 

Seasoning 

Cooling 

& Freezing 

Distribution 

Packaging 

End of Line 

We put a lot into 

this one perfect fry. 

Come see us at 

INTERPACK 

May 4 – 10 | Hall 14 / C56 – D56 

Düsseldorf, Germany 


35 

Scan me for 

more details 

Key No. 104940

Processing 

are faster and system errors are 

effectively eliminated. Tampering is 

prevented by locking the device. 

Bluetooth® connectivity in conjunction 

with the SmartBlue app not 

only facilitates efficient use of the 

measuring technology, but also 

significantly reduces systematic 

failures. This means that the entire 

range of radar devices can be used to 

perform commissioning, parameter 

configuration and monitoring tasks 

remotely by means of guided set-up 

sequences (wizards), thus ensuring 

safe operation. These devices offer 

simplicity and safety down to the last 

detail. For example, when connecting 

via Bluetooth®, the display of the 

connecting device flashes; in cases 

where there are several devices 

installed in production, this makes it 

easy to identify the desired measuring 

device. 

Increased efficiency and 

exceptional measurement 

performance 

The 80 GHz Micropilot range increases 

the efficiency and productivity of 

industrial processes thanks to the 

exceptional measurement performance 

of its newly developed sensor chip 

and thanks to Heartbeat Technology 

with patented Radar Accuracy Index 

(RAI), which was developed by 

Endress+Hauser. Another significant 

upgrade to the new 80 GHz sensor 

is a notable increase in accuracy in 

the case of rapid level changes and 

turbulent surfaces, such as those that 

occur in mixing processes. Combined 

with the narrow beam angle of the 

80 GHz antenna, the measuring 

technology can thus be used in a 

wide range of applications, such as 

small mixing tanks for pharmaceutical 

products. 

Apart from measurement performance, 

Heartbeat Technology developed by 

Endress+Hauser is key to unlocking 

potential increases in productivity. 

It provides reliable data on process 

conditions and the device condition 

and enables predictive maintenance 

Simple device integration into asset management systems through digital communication. 

Simple Display of device status – A change in the backlighting from green to red highlights errors 

immediately. 

thanks to continuous real-time 

monitoring of anomalies such as 

foam or buildup. Foam formation (in 

fermentation tanks in breweries) or 

buildup (in production vessels for dairy 

products such as yoghurt) is detected 

at an early stage, thus increasing 

process reliability. This allows, for 

example, the right amount of antifoaming 

agent to be added at just the 

right time, which in turn saves costs 

and regulates processes. 

Heartbeat Technology with Radar 

Accuracy Index 

The ability of Heartbeat Technology 

to detect foam and buildup increases 

process safety, while the Heartbeat 

Technology Radar Accuracy Index (RAI) 

achieves significant savings in terms 

of time, cost and labor. It enables 

documentable device verification 

without interrupting the process. Here, 

the RAI compares the factory-set 

parameters of the measuring device 

to the actual status, thus ensuring 

that the instrument detects the level 

within a precisely defined accuracy 

range. Using Heartbeat Technology 

and RAI to perform verification 

regularly while the process is running 

ensures an optimal degree of process 

safety and significantly reduces 

the workload associated with wet 

calibrations. Verification is performed 

directly in the measuring point in less 

than three minutes, without having 

to remove the device or interrupt the 

process. Calibration cycles can thus be 


Processing 

extended significantly and confidence 

in measurement results increased, 

especially since the test method is fully 

traceable (DIN-ISO-9001-compliant) 

and certified by the TÜV. 

State-of-the-art-communication 

State-of-the-art communication 

options such as Profibus PA, HART 

and innovative Ethernet-APL, further 

increase plant availability. The new 

two-cable technology makes it possible 

to use Ethernet directly in the harsh 

environment of process automation. 

Plant operators can access their data 

seamlessly with less hardware and 

protocol conversion. This makes 

Ethernet-APL particularly relevant when 

it comes to the construction of entire 

new plants. 

This technology meets all the 

requirements of process plants 

and means that the field of process 

automation can now avail of Ethernet 

and all its benefits. The fact that 

it is easily integrated into asset 

management systems and features 

smart self-monitoring means that 

plant shutdowns are largely avoided. 

Thanks to more process variables with 

increased accuracy compared to 4 to 

20 mA, productivity levels are increased. 

Finally, Ethernet-APL also makes for 

easier control of plants. Communication 

via APL enables access to the device 

and its parameter configuration via the 

integrated web browser, without any 

need for physical access. 

Easy to use 

The Micropilot FMR63B for noncontact 

level measurement in hygienic 

applications forms part of the range 

of new 80 GHz radar sensors from 

Endress+Hauser, creating a complete 

range of radar instruments to meet 

virtually any application requirement. 

The new measuring device interface 

is used in many Endress+Hauser 

measuring devices, thus enabling 

cross-functional compatibility. At the 

same time, the new interface makes the 

operation of each individual measuring 

device extremely easy and intuitive, 

with the result that no major training is 

required to use the technology. 

Its intuitive operation is also evident 

in how easy the interface is to access. 

It can be accessed via the SmartBlue 

app on any mobile device, or via control 

systems such as HART communication. 

Wizards prevent errors during commissioning 

or proof tests, which also 

results in significant time savings. 

Inefficient or faulty device functions are 

also displayed in the SmartBlue app, 

thanks to Heartbeat Technology. For 

example, in the case of loop diagnostics, 

it detects a deterioration in the power 

supply, changes in loop resistance due 

to corroded terminals, faulty wiring or 

moisture in the housing. 

Maximum safety for staff, plants, 

and processes 

Between systematic errors, unintentional 

incorrect operation or 

process anomalies in sensitive applications, 

each plant has its own unique 

requirements. With their industry 

knowledge and technological expertise, 

Endress+Hauser has been delivering 

appropriate solutions for a wide range 

of applications for many years. The 

new Micropilot for hygienic applications 

meets the specific requirements of 

the life sciences and food & beverage 

industries. 

The new radar range, and therefore the 

Micropilot FMR63B, features smart 

safety features such as HistoROM, 

alternating background lighting or 

touch control. If the entire device 

needs to be replaced, parameters 

can be transferred securely and easily 

via the HistoROM mobile data unit. 

A change in the backlighting from 

green to red immediately indicates 

process anomalies and malfunctions 

and furthermore highlights defective 

units. Touch control eliminates the 

need to open the device in hygienic 

environments: by means of infrared 

optical sensors, the device can be 

controlled quickly and safely with the lid 

closed, without the need for any tools. 

To ensure that you are always aware of 

the device condition and able to take 

whatever action is needed, the device 

condition is displayed in accordance 

with NAMUR NE 107. 

The convenient, wireless remote access 

itself also meets the highest safety 

requirements. To protect passwords, 

Endress+Hauser has developed an 

additional safety layer for Bluetooth®, 

the core component of which is 

CPace. CPace prevents attacks during 

Bluetooth® pairing. The protection level 

provided by this security enhancement 

was rated “high” by the Munich-based 

Fraunhofer Institute AISEC. 

To sum up, the Micropilot FMR63B 

delivers increased efficiency, even 

in hygienic applications 

The new generation of 80 GHz radar 

sensors has been developed using 

Endress+Hauser’s in-depth application 

and industry knowledge of the 

life sciences and food & beverage 

industries. The Micropilot FMR63B 

offers the latest technologies, such 

as Heartbeat Technology with RAI 

or Ethernet-APL, which enable noncontact 

measurements in sensitive 

environments coupled with exceptional 

measurement performance. 

The hygienic design made entirely of 

stainless steel and the significantly 

improved measuring speed of the 80 

GHz sensor increase the productivity 

and efficiency of plant processes, even 

in the case of turbulent surfaces. The 

compact design, combined with the 

narrow beam angle of the antenna 

and optimized algorithm, mean that 

it can be used in small tanks where 

fittings could otherwise interfere with 

the measurement. The new, intuitive 

interface and the many wizards for 

mounting, commissioning, operation, 

and troubleshooting ensure maximum 

process safety. Finally, thanks to Heartbeat 

Technology, anomalies such as 

foam formation are detected early on 

and without interrupting the process, 

with the result that plant shutdowns 

can be avoided and maintenance cycles 

extended thanks to the patented RAI. fmt 


37

Processing 

Bag Intake and Control Screening 

Machine Vib & Press – New Generation 

Even More Efficient 

The Vib & Press bag intake and control screening machine from Daxner is the most efficient solution when 

it comes to control screening sensitive and difficult products as well as their product intake. Now Daxner is 

launching an optimized version that scores with higher throughput and improved cleanability. 

More throughput for increased 

efficiency 

The new Vib & Press has an enlarged 

intake opening and a larger screening 

area of 850 mm diameter for higher 

throughput. In addition, the Vib & 

Press is now equipped with a vibration 

spring system, which also has a 

positive effect on efficiency. Two vibro 

motors on the screen optimize the 

performance. 

Removable cone and focus on 

Hygienic design 

The operator can remove the cone 

of the new version of the Vib & Press 

conveniently in just a few steps. This 

makes cleaning easier and contributes 

to the concept of Hygienic Design. As 

with the predecessor model, the entire 

top of the new Vib & Press can be 

removed by a simple tilting mechanism 

for fast and easy cleaning. The round 

design prevents material residues in 

corners and edges. 

Optional ultrasonic technology for 

enhanced results 

Daxner once again demonstrates 

its strength as a provider of flexible 

solutions for the bulk solids industry. 

The new version of the Vib & Press can 

optionally be supplied with ultrasonic 

technology. 

fmt 

The new Vib & Press achieves high throughput rates thanks 

to its 850 mm screening area. 

Photo: Daxner GmbH 


Processing 

New Advanced Benchtop Meter Series 

Extended with 3 New Models 

Hanna Instruments, Inc. (Hanna) 

announces its new Advanced 

Benchtop Meter Series. There are 

three new models available with one 

benchtop meter for testing pH, another 

dedicated to Conductivity, and lastly, 

there is one for measuring Dissolved 

Oxygen. 

Providing fast, accurate, and 

repeatable measurements, Hanna’s 

New Advanced Benchtop Meters are 

perfect for various applications and 

testing in many different industries. 

This new line of benchtops is ideal for 

laboratories, research and education, 

food manufacturing, and the industrial 

industry to name a few. 

Users can expect an easy, intuitive, 

and personalized testing experience 

with Hanna’s New Advanced Benchtop 

Meters. A customizable touch screen 

allows users to only show the data 

that they need. Other top features 

like the Ethernet and Wi-fi connection 

capabilities make transferring data 

convenient via FTP or email. 

“We are very excited to introduce our 

New Advanced Benchtop Meters. 

Improving the testing experience for 

our customers and the industries 

that they serve is at the core of 

everything that we do at Hanna. This 

new line of benchtop meters delivers 

reliable results, is user-friendly, and 

customizable,” states Kevin Stein, 

Vice President of Global Marketing for 

Hanna Instruments, Inc. 

fmt 

DER 

ANTRIEB 

Reliable Versatile Global 

04.05.– 10.05.2023 

Hall: 6 

Booth: C26 

® 

Advanced 

Simple installation in the field thanks to all 

connections being pluggable 

Can be individually configured to suit application 

Networking with all common Bus Systems 

GEAR UNIT + MOTOR + 

FREQUENCY INVERTER = DER ANTRIEB. 


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

39 

Key No. 104555

Firms 

Swiss Can Machinery: From Startup to 

Well Respected Specialized Provider 

Just in time for the 10th company anniversary Swiss Can Machinery AG presents itself at interpack in 

Düsseldorf (Hall 7A, Booth B11) as an international successful supplier of can filling and seaming machines 

Within a remarkably short time of nearly ten years, Swiss Can Machinery AG (SCM) has succeeded in 

positioning itself internationally as a leading specialist in manufacturing machines and complete lines to 

fill and close cans and jars with powder or dry products. That could be achieved not only by a deliberate 

successive build-up of its manufacturing capacities, but also by a consistent orientation of the machine 

program to the needs of quite ambitious customers. 

The retrospective on the history of 

the Swiss company shows a strategic 

planning as well as a continuous 

growth. Established mid 2013 in Au/ 

St Gallen, a first step of expansion 

was realized by moving to neighboring 

Berneck/St Gallen in the autumn 

of 2016 into a considerably larger 

production site including office building 

and showroom. A short time later, this 

location was further extended to 2,000 

sqm in total by an upgrading of an 

existing final assembly hall, another 

hall for pre-assembly and a new office 

for the automation division. 

According to the dynamics of SCM 

the two managing directors Michael 

and Marc Grabher have acquired a 

predominant young team of currently 

27 employees. While Bsc. ME Michael 

Grabher (39), who successfully studied 

production and process technology, 

leads the commercial sector as CEO, 

his brother Marc (38), a graduate 

engineer, is responsible for the 

technical side as CTO. 

From the beginning, it was the declared 

aim of the enterprise, to accommodate 

the fast changing developments in view 

of “Industry 4.0“. So a great part of the 

seed capital was invested in software 

and a research and development 

department was established already 

early. 

„We see enormous potential 

concerning digitalisation and we are 

well prepared to master the challenges 

of the future“, emphasises Michael 

Grabher. Therefore the staff includes 

a lot of mechanical and electrical 

engineers. To intensify continuous 

development of the machines a new 

office for the automation department 

was installed at the beginning of this 

year. Six highly qualified specialists 

View into the final assembly hall where - at this time – a complete filling and seaming line was built 

in order of a Romanian producer of baby food . Photos: Kimberly Wittlieb 

The two managing directors of Swiss Can 

Machinery AG: CEO Michael Grabher (left) and 

his brother Marc as CTO 

work there. Moreover there is a close 

cooperation with Siemens and other 

suppliers of high technology. 

In spite of all innovatic strength 

company philosophy is conservative in 

some way. “Our investments are well 

thought out and the slogan ´cobbler 

stick to your trade´ seems to be quite 

reasonable. You should always keep 

a healthy economic basis in mind and 

for this reason, we are in a certain 

consolidation phase now“, explains 

Michael Grabher. He shows himself 

very satisfied with achieved growth, 

not excluding the constant effort to 

technical improvements. 

Machine program with several 

USPs 

The result is a homogeneous as well 

as modular portfolio with some unique 


Firms 

selling propositions. In strict differentiation to competitors, there 

is a general focus on lower running machines. So SCM might 

have a leading market position concerning can filling and seaming 

facilities within a capacity range up to 100 pieces per minute. 

In this segment the series V-Matic is offered, allowing processing 

under modified atmosphere. The type name indicates the 

additional function of evacuating. It should be another USP of the 

Swiss company that with the help of its innovative gassing system, 

cans with less than 0.5 per cent residual oxygen are produced. 

Numerous additional modules 

Beside diverse can filling and seaming machines, the production 

program includes semi-automatic can seaming machines, UV- or 

Pulsed Light-disinfection systems, cappers, spoon dispensers, 

conveyors and other peripheral components. Moreover numerous 

additional modules are in the portfolio. Such as a cleaning system, 

working with ionized compressed air and rotating nozzles. 

Furthermore laser marking of cans – even from above and below 

at the same time – and a camera system to control and serialize 

products can be integrated. Generally SCM uses only high-grade 

aggregates and materials such as best steel qualities. To fulfill high 

hygienic standards the machines possess all necessary permits 

and are certified according to FDA and EHEDG regulations. 

Your Recipe. 

Automated to Perfection. 

Food-focused. Global resources 

that deliver. 

Whether it’s storing, sifting, metering, 

weighing or transferring, Shick Esteve is 

your complete ingredient automation 

systems provider. 

International cross-industry customers 

Often the facilities are installed in clean rooms, because the 

most important customer group are producers of milk powder 

respectively baby food. Other clients come out of the dietary 

supplements, sweets, snacks, pharmaceutical and coffee 

industries. Meanwhile, even some well-known can producers are 

supplied. Within all branches SCM generally concentrates on 

high-quality individual goods while neglecting mass products. 

It is not astonishing that the Swiss company has a high export 

rate of more than 90 per cent. Worldwide there are about 20 

representations. The Asian region is still very expansive, not only 

China. Currently the Japanese market is fast developing for SCM. 

In cooperation with a Nippon specialized German commercial 

agency the delivery of two filling and seaming lines to a prestigious 

baby food producer is planned in 2023. But also a pleasing strong 

demand in Europe can be registered. At present a complete line 

for a Romanian customer is built in Berneck, consisting of a MAP 

closing unit as main component and all important peripheral 

modules from depalletizer up to capper. 

Enormous trade fair presence 

From the beginning SCM has been very active at trade fairs, 

participating in all important food and packaging industry 

shows. At this year´s Interpack the company will present itself 

at an enlarged booth of nearly 140 sqm. In Dusseldorf a V-Matic 

seaming machine in combination with a multihead weigher is to 

be seen, demonstrating the filling of smaller pieces of chocolate 

into cans. 

Within a get together at second event day, the 10th company 

anniversary will also be highlighted at the booth. The official 

jubilee celebration will take place at Berneck headquarter in the 

beginning of June. 

fmt 

VISIT US AT INTERPACK IN 

HALL 04 / BOOTH 4C23 

shickesteve.com/fr | +33 (0)2 48 66 60 60 

Key No. 105127 


41

Firms 

GEA opens State-of-the-Art Technology 

Center in Wallau, Germany 

GEA opened the doors of its new 

1500-sqm Technology Center (XLAB) 

in Biedenkopf-Wallau for the first time 

on March 20. From now on, the new 

XLAB will be available to customers 

for product testing and training. 

During the opening ceremony, guests 

had the opportunity to be the first to 

get acquainted with the new location 

and technological developments of 

the internationally operating group 

for the food processing industry. 

“We are very excited to open our new 

Technology Center, after a short sixmonth 

construction phase. With the 

XLAB, we are taking product testing 

for our national and international 

customers to a whole new level. A 

special feature is the new 500-sqm 

air-conditioned hall, which can 

be cooled down to freezing point 

and enables customer tests under 

realistic conditions,” says Moritz 

Krunke, Managing Director of GEA’s 

Wallau site. 

During the opening week, automation, 

digitization, sustainability, as 

well as training and performance 

support workshops were offered 

to customers. Plant tours and live 

demonstrations on the slicing and 

packaging line, SmartPacker and 

CutMaster rounded off the program. 

Individual machines and complete, 

highly digitalized production lines are 

on display on the exhibition floor, and 

the business unit’s entire product 

portfolio is available. This includes 

technically complex thermoforming 

and vertical packaging machines, 

high-speed cutting and loading 

GEA Food Solutions Germany GmbH at Biedenkopf-Wallau (Germany) opens the doors for its new 

Technology Center for the business unit Slicing & Packaging. Source: GEA 

systems for meat, sausage, ham/ 

bacon, cheese, frozen foods and 

vegetables, as well as highly flexible 

bowl cutters for the production of 

sausages, cheese, fish and meat 

substitute products. In addition, this 

business unit of GEA offers solutions 

for the production and packaging of 

lollipops and other confectionery and 

food products. The XLAB combines 

expertise from across the GEA 

business unit at one location. 

GEA offers technology transformation 

“Our new Technology Center 

underscores our partnership-based 

customer relations on a national and 

international level. Together with 

our customers we develop tailored 

solutions that will play a decisive role 

in the technological transformation 

of the respective production area,” 

adds Jörg Kuhn, Vice President of the 

Slicing & Packaging Business Unit. 

GEA has been active in the food 

segment for many years and has 

since developed into a full liner that 

offers expert knowledge to support 

its customers throughout the entire 

process. GEA is not only a supplier, 

but also a consultant for customers 

just entering the industry. These are 

integrated into the processes and 

planning at an early stage. In addition 

to consulting, GEA stands out as a 

full-line supplier of machines for the 

entire process line, automation and 

software, which is a huge plus in 

terms of efficiency. 

fmt 


Firms 

Provisur Continues to Push Boundaries 

as one of Most Innovative Companies 

Provisur Technologies is a leading industrial processing equipment manufacturer headquartered in Chicago, 

with a global network of manufacturing, sales, and service locations. Their motto, ‘Pushing Boundaries’, 

highlights Provisur’s drive to constantly develop innovative technologies for food processing machines. 

Innovation at its core 

Innovation is at the heart of what 

Provisur does. The company has two 

Innovation Centers - one in Chicago, 

Illinois, and another in Paris, France, 

where customers, in collaboration with 

Provisur engineers, product specialists 

and food scientists, can experiment 

with new formulations, brainstorm, 

and explore the processing options 

to develop tailored applications and 

solutions. 

Collaboration between Provisur experts 

and customers is a mainstay of 

the innovation process. The company 

develops patented technology to meet 

the ever-changing needs for the food 

processing industry, often originating 

from creating tailored solutions that 

solve customer challenges. 

Innovations from Provisur made it all 

the way to the top ten of Crain´s List of 

Chicago’s Most Innovative Companies 

for 2022. The list is compiled by Ocean 

Tomo, a consultancy specialized in 

intellectual property (IP) and comprises 

twenty high-performing innovators. 

The list recognized Provisur for 16 

patents in 2022. 

Beehive RSTD06: State of the art 

patented technology proves drive 

for innovation 

The Beehive RSTD06, widely recognized 

as one of the most versatile 

protein separators in the industry, 

was featured as an example of the 

company’s spirit of innovation. It is just 

one example of the over 350 patented 

technologies the company has globally 

throughout its range of equipment. 

“The versatile machine processes a 

wide variety of raw products including 

pork, chicken, beef, turkey, 

fish, mutton as well as 

fruits and vegetables and 

can be used to debone, 

desinew, and defat,” 

says Dave Schumacher, 

The Beehive RSTD06, widely recognized as one of the most versatile protein separators in the 

industry, is one example of the over 350 patented technologies Provisur has globally throughout 

its range of equipment. 

General Manager for the Separation 

Business at Provisur. “This new 

technology further expands the 

machine’s application range to include 

high-performance beef separation as 

well.” 

Versatility in action 

“The core of our business is to 

support our customers in providing 

safe, affordable and high quality food 

products to the world,“ explains 

Brian Perkins, President of Provisur. 

“The growing demand for higher 

sustainability on the one hand and cost 

efficiency on the other, can only be met 

by innovative ideas and technologies. 

Our R&D teams are constantly striving 

for better solutions.” 

fmt 

More edgy 

shapes wanted? 

THIS AND OTHER TRENDSETTERS 

CAN BE PRODUCED WITH 

SCHAAF TECHNOLOGY 

Key No. 103850 

SCHAAF TECHNOLOGIE GMBH 

www.foodextrusion.de 

fmt 

Hall 3 

Booth 3D96 


43

Packaging 

The Pinnacle of Food Packaging 

Welcome Home: interpack, May 4-10, is Simply Unique 

In just a few weeks, the global 

processing and packaging industry 

will finally meet again in Düsseldorf, 

Germany. At interpack, the industry’s 

hot topics meet the latest technologies 

and innovations. Thomas Dohse, 

Director of interpack found time to talk 

with Ian Healey about this year’s event 

and what to expect next month. 

IDH: How are you feeling Thomas, 

just a few weeks to go to interpack? 

Thomas Dohse: We are ready. All our 

exhibitors and partners are ready to go 

and we look forward to providing the 

industry with another great trade fair. 

What is the difference to 2020 and 

2021? 

Thomas Dohse: We were ready then as 

well. All the preparations were made 

and the decision to postpone and then 

cancel the show was not taken easily. 

You have been responsible for 

interpack since the beginning of 

2020? You have had to wait a long 

time for the start. 

TD: Yes, that’s true, but it makes it 

all the more special. I have been part 

of the interpack team for many years 

before that, so I know the show and the 

exhibitors very well. Virtually my first 

decision was to accept the decision to 

postpone the 2020 interpack. Around 

70% of our visitors come from outside 

Germany. The Corona pandemic left us 

with no alternative. In such a case, the 

priority has always to be the safety of 

the visitors and exhibitors. 

The second decision to also cancel the 

2021 edition and return to the regular 

schedule of the fair in 2023 was also 

made bearing the industrial sector 

in mind. In springtime 2021 there 

were still too many uncertainties to 

guarantee a completely trouble-free 

show. In addition to this was the bigger 

picture since other events had also 

been postponed. We felt it best to stay 

with our original three year rhythm 

and wait until 2023 and avoid even 

more chaos to the Trade Fair calendar. 

Our exhibitors have understood 

and applauded this plan and the 

expectations for this year are high. 

Will previous visitors find a lot of 

changes since 2017? 

TD: Six years is a long time in this 

industry. You and I know the show 

well, but there is a new generation 

ready to take part for the first time. 

We have new topics and new ideas 

and we have refreshed the hall 

structures. 

interpack is an important building 

block in the innovation cycle of 

the packaging and related process 

industries. After a six-year break, 

numerous innovations for all user 

areas will be on display: Food, 

beverage, confectionery and 

bakery products, pharmaceuticals, 

cosmetics, non-food and industrial 

goods. Even petfood is a growing area 

for the packaging and processing 

industry as a whole. Requirements 

44 


Packaging 

and framework conditions are 

constantly changing and now the 

focus is on digital technologies and 

sustainable products and processes. 

There is a great determination of the 

industry itself to actively shape this 

transformation process. 

Visitors can expect numerous 

premieres and fascinating solutions 

from the world of packaging in 18 fully 

booked exhibition halls. 

The food sector is among the most 

favored target groups of visitors 

to interpack, and this shows in the 

breadth of their presentation. The 

global demand for packaged foods 

is increasing. In saturated markets 

with strong incomes, conscious 

consumption and consumer 

behavior also shifts towards 

sustainability, regional produce, 

organic food or fair trade, and 

this includes packaging. Like the 

current challenges posed by energy 

management and conservation of 

resources, this causes a process of 

transformation within the sector. A 

similar observation can be made for 

beverages and non-food products, 

which are presented together with 

the food sector in halls 5 and 6, 

as well as in 11 and 14. Around 20 

percent of visitors to interpack are 

especially interested in solutions for 

industrial goods. These, too, are to 

be found in the same halls. In hall 13, 

there is a special focus on bottling 

and packaging solutions for the 

beverages sector. 

Halls 7 and 7a, 8a, 9 and 10 of interpack 

are of the highest importance for 

innovations in packaging materials. 

This is where visitors can view 

more than a third of all exhibitors 

with all their materials and their 

finished packaging products. This 

presentation, which is not only 

for users of packaging, packaging 

materials and packaging aids is 

already the largest packaging trade 

fair in the world. This also makes 

interpack unique. Here is where all 

packaging materials are represented 

and there is an especially high 

number of innovations in the field 

of sustainability and conservation 

of resources, for example in using 

new materials, sustainable raw 

materials, or increasing the amount 

of recyclates used in packaging. 

Will there be a conference 

programme or other presentations? 

We have thought long and hard 

about the most important topics 

in the processing and packaging 

industry. We are putting tomorrow’s 

opportunities and challenges 

on the agenda. That is why we 

have redesigned our supporting 

programme. We look forward to 

numerous voices from experts as 

well as ground-breaking innovations 

and projects. I can share some of 

these highlights with you. 

“Spotlight talks & trends” at interpack 

means seven days of input around 

the most important topics and 

trends in the industry, best practices, 

food Marketing & Technology • April 2023 45 

Key No. 104857

Packaging 

exciting applications and their 

drivers for innovation and growth. 

Each day of the trade fair will have a 

different focus topic and will feature 

presentations, case studies and 

interactive sessions with top industry 

experts. The focus will be on topics 

related to logistics, circular economy, 

reusable packaging, sustainability, 

digital technologies, product safety 

and e-commerce. Companies such 

as Siemens, Schütz and Markem- 

Imaje have already announced their 

attendance for presentations. 

Like no other trade fair, interpack 

stands for major product launches, 

technological news and packaging 

innovations. These will be 

highlighted again this year through 

award ceremonies. The “WorldStar 

Packaging Awards” 2023, which 

will be presented by the World 

Packaging Organisation, WPO, at 

interpack, will be of particular appeal. 

The award is considered the most 

prestigious packaging award in the 

world. A total of 228 award winners 

demonstrate the innovative strength 

of the industry. This year’s edition 

also features new and exciting 

categories: Gift Packaging, Digital 

Packaging and the special category 

Accessible Packaging. Around 

400 participants are expected to 

attend the award ceremony on May 

6. The “PackTheFuture Award” of 

the German IK Industrievereinigung 

Kunststoffverpackungen and its 

French partner ELIPSO will also 

be handed out during interpack. 

The award honors innovative and 

sustainable packaging solutions made 

of plastic. The aim is to promote and 

publicize the contribution of plastic 

packaging to climate protection, the 

circular economy and responsible 

consumption. Awards are given 

for the best designs for recycling, 

sustainable material sourcing or 

consumer benefits, among others. 

Is there a place for smaller 

companies at such a large show? 

Yes, innovations and innovators 

are welcome to the interpack Startup 

Zone. Every year, new start-up 

companies enrich the world of 

packaging. Ten of them will make their 

first major appearance at interpack 

2023 and present themselves to an 

international trade audience in the 

Start-up Zone in Hall 15, including 

Recyda, Easy2cool, Packwise and 

Releaf Paper. They bring exciting 

innovations from software solutions 

for recycling or the supply chain, 

sustainable materials or packaging. 

I remember the launch of the Save 

Food Initiative in 2011. Is that still 

on-going? 

Absolutely: Around 30 exhibitors at 

interpack are also members of the 

SAVE FOOD Initiative, which since 

2011 has been dedicated to fighting 

the global loss and waste of food. 

The “SAVE FOOD Highlight Route” 

offers visitors an insight into new 

technologies that help reduce food 

losses and increase product safety. 

The SAVE FOOD booth in the North 

Entrance Area will also provide 

information about the initiative and 

show initial results of the joint study 

with Istanbul Bahçeşehir University 

(BAU) on the production of biobased 

packaging materials from food 

waste or food by-products. For more 

information on the fight against food 

loss and waste, the “Product Safety” 

theme day on May 9 in the “Spotlight 

talks & trends” lecture forum is a 

valuable place to start. 

Do you have a personal favorite new 

programme for this interpack? Or is 

there a highlight we haven’t covered 

so far? 

Of course not! Every part of the show 

will be different; we aim to offer plenty 

for everyone who comes. That’s what 

makes interpack Simply Unique. 

We haven’t previously talked about 

Women in Packaging. There are still 

too few women in our industry, and 

too few make it to the executive levels. 

Especially in times of a shortage of 

skilled workers, valuable potential 

often remains untapped. Many 

women also seek contact with likeminded 

people. So there are many 

good reasons for a women’s network. 

This year, interpack is promoting an 

exchange for the first time with an 

event by women for women. Together 

with the WPO, we are hosting a panel 

discussion followed by networking 

on May 8. Female participants have 

the opportunity to expand their 

professional network, get inspired by 

other women and share experiences. 

All women who are already working in 

the industry as well as interested junior 

staff, trainees and students are invited. 

Another première will be the “Late 

Night TV Studio”, but during the day: 

We aim to present Live TV from the 

trade fair. The Tightly Packed TV 

Studio from interpack and packaging 

journal will create the atmosphere 

of a “late night” studio, there will be 

exciting talk shows with well-known 

heads of the industry, discussions 

on the most important topics and live 

broadcasts from the exhibition halls. 

The studio is located in the transition 

area from the North Entrance to Hall 

9 on the second floor. All broadcasts 

are also transmitted on the Internet. 

So, to summarize: the interpack 

is raring to go. Exhibitors will 

be presenting packaging and 

processing technology for 

tomorrow. Visitors will find 

information on all aspects of 

trending topics of the industry. 

That’s right! Start planning your visit 

now, to get the most from your trip. 

We are looking forward to welcoming 

the world to Düsseldorf in May. 

Thanks for your time Thomas. All the 

best to you and your team. The Dr. 

Harnisch team is also ready to meet 

with the packaging industry. fmt 

46 


Packaging 

Compact Packing 

Solutions give 

Maximum 

Flexibility 

MULTIVAC at interpack 2023 (Hall 5, Stand 

A23) 

At interpack 2023 MULTIVAC will be showing 

practical and needs-based solutions for packing 

small and medium-sized batches, as well as 

complete processing and packaging lines for the 

food industry. These small-batch solutions enable 

hand-craft businesses and smaller processors to 

make the entry into automatic packaging - with 

the aim of achieving maximum flexibility and costeffectiveness. 

In addition to chamber machines of 

different sizes, the exhibits will also include compact 

thermoforming packaging machines and traysealers. 

YOU DECIDE. 

“This year we are very consciously putting our 

smaller and more compact models center stage 

as well. They are very versatile in their use, as well 

as being cost-effective, efficient, very sustainable, 

and a resilient link in virtually every production 

process,” emphasizes Dr Tobias Richter, Director 

and CSO of the MULTIVAC Group. 

ConfecECO 

Line solution for thermoforming packaging 

The heart of the line for applications in the 

Food service sector is the R 085 e-concept 

thermoforming packaging machine, which is 

designed for packing small batches very efficiently. 

This proven entry-level model can run sustainable 

materials as well as conventional flexible and rigid 

films. Another benefit: This compact allrounder 

requires only a small footprint, and it operates with 

electricity only, and does not need compressed air 

or cooling water. This means that it can be used very 

flexibly within the production area. In Düsseldorf 

the R 085 e-concept will be shown in conjunction 

with a Handtmann dosing system, which is used to 

dose food directly into the thermoformed packs. 

Stand-alone machine for thermoforming 

packaging 

The R 105 MF thermoforming packaging machine 

is an entry-level model for packing a wide range 

of food products, such as for example steaks or 

salmon cuts, in attractive MultiFresh vacuum 

skin packs. This enables maximum shelf life and 

perfect product presentation to be achieved even 

in small batches. The quality, freshness, color and 

texture of the product are presented in a natural 

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Confec 

weetOTC 

Key No. 103806 

food Marketing & Technology • April 2023 47

Packaging 

way, and the content is held without 

any tension within the pack. The 

special packaging materials, which 

are optimised for the MultiFresh 

process, are also available from 

MULTIVAC. 

Semi-automatic and fully 

automatic tray packing in the 

smallest space 

Sealing only, vacuum or skin packing, 

modified atmosphere packaging, 

or even trays with high product 

protrusion? The T 255 traysealer is 

a space-saving, free-standing unit, 

which enables many different types 

of tray packing to be produced on the 

one machine in small and mediumsized 

batches. The visitors to the 

MULTIVAC stand will be able to 

convince themselves during regular 

demonstrations of the die change, 

how highly flexible this efficient 

traysealer is, and how it offers 

maximum machine availability. The 

machine can be converted in a very 

short period of time and with just a 

few hand movements from producing 

MultiFresh packs to MAP packs. 

The T 305 is the smallest fully 

automatic traysealer from MULTIVAC, 

which can be fully integrated into 

lines. It is way ahead in its class as 

regards output performance, and 

it can accommodate formats from 

one to four tracks. Thanks to its 

range of available loading areas, 

this allrounder can be perfectly 

matched to the individual production 

environment, and it can run trays 

up to a depth of 110 mm. Recently 

it has also become possible to 

have PaperBoard applications 

and MultiFresh trays with 50 mm 

product protrusion. 

An optional DP 115 direct web 

printer from MULTIVAC Marking & 

Inspection is available for marking 

the packs. The film is printed by 

means of the thermal transfer 

process, and the printer is situated 

at the film infeed on the packaging 

machine. 

Packaging in film pouches 

With its B 425 compact chamber 

belt machine, MULTIVAC is showing 

a model, which offers a very high 

output, particularly when packing 

smaller products such as ham, 

cheese, poultry and fish. The main 

features of the machine are its 

durability, very easy operation and 

the highest level of hygiene. The 

new B 425 will also be appreciated 

by cost-conscious companies, who 

are looking for a higher product 

throughput when packing small 

products, since the 1,300 mm long 

sealing bar makes it possible to load 

many products. Another benefit of 

its compact design is the small space 

requirement of the machine, and 

this means that it can even be used 

in small production environments. 

When packing products on chamber 

belt machines, the filling of the film 

pouches and the loading of the 

machine are often a bottleneck 

in the process. By using the new 

MULTIVAC Pouch Loader (MPL) and 

MULTIVAC Pouch Rack (MPR), the 

loading of the chamber belt machine 

is performed semi-automatically, 

enabling a significant efficiency 

increase and cost 

reduction to be achieved. 

In Düsseldorf the chamber 

belt machine will be combined 

with a SE 320 shrink unit, which 

thanks to precisely controlled heat 

exposure produces shrink packs in 

a way that is particularly reliable and 

gentle on the product. 

MULTIVAC tabletop machines are 

an ideal solution for the quick and 

easy packaging of smaller products. 

They can be used very flexibly due 

to their compact dimensions. They 

provide the highest output and also 

offer outstanding pack quality, even 

when operated in commercial nonstop 

mode. With its C 200 tabletop 

chamber machine, MULTIVAC is 

showing at interpack a proven 

model, which is also suitable for 

larger products, such as for example 

cheese portions, ham or fresh meat, 

thanks to its chamber size of 465 x 

355 x 150/220 mm. 

Flexible flowpacker for food 

products 

The W 500 being shown by MULTIVAC 

is a universal flowpacking solution, 

which offers a high level of flexibility 

for packing a wide range of food 

products, and it supports the use of 

sustainable films and paper-based 

materials. The robust machine, which 

is built to MULTIVAC’s Hygienic 

Design, is characterized by its high 

level of efficiency and precision, as 

well as its user-friendliness, reliability, 

cost-effectiveness and high output. 

Precise servo drive technology 

ensures that maximum output 

and optimum process control are 

achieved. Products with a maximum 

width of 200 mm and a height of up 

to 120 mm can easily be packed - with 

or without a tray. The other features 

include the independent speed 

setting of the rollers for crease-free 

longitudinal sealing, the extremely 

reliable cross sealing thanks to 

precise and recipe-based control of 

sealing temperature and pressure, 

as well as an integrated gas analysis 

system for MAP packing with 

modified atmosphere. 

When it comes to labelling or 

marking the packs on a flowpacker, 

MULTIVAC offers a wide choice of 

solutions. These range from inline 

labellers to direct web printers and 

even combined systems. All these 

solutions are characterised by their 

extremely compact construction and 

optimum hygiene features. They are 

perfectly matched to the MULTIVAC 

flowpacker in terms of their control 

technology and mechanical functions. 

A DP 207 printing solution will be 

shown at interpack on the W 500. fmt 

48 


Packaging 

Visit TOMRA at: 

ProSweets 

Boulevard - Segment C-F Stand A002 

23 - 25 April 

Cologne 

Interpack 

Hall 5, Stand A41 

4-10 May 

Düsseldorf 

www.tomra.com/food 

TOMRA 5C 

TOMRA 5B 

food Marketing & Technology • April 2023 49 

Key No. 105122

Packaging 

Ultra Hygienic Pump Metal Detector 

for Meat Processors 

Fortress Technology at interpack 2023 (HALL 11, BOOTH E30) 

Returning to Interpack 2023, food safety inspection specialist Fortress Technology will unveil how its ultrahygienic 

in-line Meat Pump Pipeline Metal Detector attaches to clippers and stuffers on sausage, pork, beef 

and poultry processing lines. 

With meat processing compliance 

demanding the highest levels of 

sanitation, the new Fortress Meat 

Pump Pipeline Metal Detector features 

an ultra-hygienic, food-safe Delrin 

removable plastic tube. Constructed 

with no metal ends, it is completely 

clear of crevices that could hide 

bacteria. Also included are customised 

Delrin wrenches stored on the machine 

to loosen and tighten threads without 

damaging the pipe. 

IP69K-rated and internationally 

compliant to meet EU and Germany’s 

Federal Health & Food Safety (BVL) 

requirements, the slimline machine 

is fitted to a mobile frame for fast 

attachment to meat stuffers and 

clippers. The machine also has a unique 

rail mounted reject valve design for fast 

removal of the pipe for cleaning and 

reassembly. 

Designed specifically for sausage 

and red meat and poultry burger 

applications, the reduced system 

length requires less space between 

meat processing machinery, including 

stuffers and clippers, than traditional 

pipeline metal detectors. 

Its mobile frame is easy to roll out. A Clean 

in Place mode is also available. In less 

than three minutes, meat processing 

staff can blast high pressure water 

jets through the system, eliminating 

bacteria and product residue to prevent 

cross contamination in industrial meat 

processing environments. 

Not being fixed to ceilings or frames 

enables easy reconfiguration on 

upstream processing lines. Being a 

balanced system mitigates the risk of 

the machine tipping over when being 

manoeuvred around. To accommodate 

facilities with sloped floors, adjustable 

casters allow the pipe angles to be 

easily corrected. 

For workforce safety, an extension 

pipe on the reject output helps to 

prevent injury during sanitation and 

maintenance. Featuring ergonomic 

electric powered height adjustment 

controlled via the HMI, the unit, which 

is three foot in height and length also 

includes an automatic air dump when 

the valve is disassembled, as well 

as a visible stop pushbutton to halt 

production. 

To save waste and labour, there are 

two performance testing options. 

Halo automatically runs performance 

verification tests, challenging the centre 

of the pipeline metal detector aperture 

without the mess of inserting and 

retrieving test balls. The other optional 

manual testing process comprises a 

test ball insertion and retrieval kit to 

prevent contaminating meat products 

with the test samples. 

Sophisticated data capture and Contact 

Reporter Software documents the 

numerical value of signal strength for 

each reject event and replaces paper 

records documenting performance 

verifications. Satisfying the most 

stringent GFSI/SQF, BRC and HACCP 

meat, poultry and food processing 

Quality Assurance codes of practice. 

The Meat Pump Pipeline can be easily attached to meat stuffers and clippers, reliably detecting 

metal contaminants in a variety of sausage, pork, beef and poultry foods 

The Fortress Meat Pump Pipeline can 

also be used to inspect pates, broths, 

gravies and sauces, as well as soft 

viscous pet foods. Visit Hall 11, booth 

E30 for a full demo. 

fmt 

A single piece of ultra-hygienic removable Delrin 

tube on the Meat Pump eliminates crevices that 

may harbour bacteria. 

50 


Packaging 

Custom Tailoring for Weighing Systems 

MULTIPOND at interpack 2023 hall xx booth xx 

MULTIPOND Wägetechnik GmbH 

serves the food and non-food industry 

by drawing on decades of expertise. The 

focus is on achieving greater efficiency 

and economy by customizing the entire 

weighing process. 

In the run-up to interpack we asked, 

Philipp Kapser, Head of European Sales, 

how MULTIPOND helps its customers 

meet both current and future market 

requirements. 

What are the challenges customers 

approach you with and why? 

I would like to answer that question 

with an example from the clothing 

industry. Ready-to-wear clothing is 

designed to fit as large a cross-section 

of the population as possible. It stands 

to reason, then, that compromises 

have to be made in terms of the fit 

itself. A tailored suit, on the other hand, 

is created for your own body shape 

and any particular needs it may have. 

The individual details are a constant 

reminder that it was made exclusively 

for me. 

MULTIPOND can be likened to a 

bespoke tailor, in that we do not offer 

a standard solution. Our weighing 

systems are precisely like this suit: It 

fits like a glove, fulfills the customer’s 

requirements for the best quality and 

may well be with him for life. 

The growing demand tells us that this 

is exactly what customers appreciate 

about us.” 

Supply bottlenecks and difficulties 

in procurement are a major burden 

for most companies. Some might 

think that custom products are hard 

to make. Why, then, is MULTIPOND 

achieving such growth? 

“We have more people on our 

development team than most similar 

medium-sized machine construction 

companies. Most manufacturers are 

currently looking for alternatives and 

short-term solutions to ensure their 

ability to deliver. We, on the other hand, 

score points with our high degree of 

development and vertical integration 

throughout the entire production 

process. This independence from the 

procurement market gives us not only 

more calculable costs. We are able to 

adapt to changes in that market with 

the highest degree of flexibility and 

agility. 

Especially in these difficult times, 

we believe in the importance of a 

dependable and long-term partnership 

of equals. The increased machine sales 

of over 40% in 2022 is testimony to this 

approach.” 

The packaging industry often equates 

MULTIPOND with high prices. How 

do you explain this perception? 

“Quite often, only the acquisition costs 

are considered when comparing offers. 

At first glance, a customized product 

is usually more expensive than the 

standard solution. 

But if we take a closer look, several 

other factors play a key role as well. For 

example, our J-generation multihead 

weighers are set apart by their all-round 

hygienic design. This is the basis for 

fast and straightforward cleaning of 

the entire system while maintaining 

the highest hygiene standards. The 

fully automated calibration function 

and associated adjustment of the load 

cells ensure maximum availability. The 

significantly reduced downtimes this 

achieves lead to maximum utilization 

of production times for our customers. 

Our weighing systems, then, ensure 

an output that far outstrips the dump 

performance of a competitor product. 

In addition, MULTIPOND is brilliant 

when it comes to accuracy. Our 

newly developed 18-head weighing 

system is considered a high-precision 

weigher and will be making its debut at 

Interpack. With a target weight of 5g, for 

example, we can guarantee a maximum 

deviation of 0.5%. This is equivalent to a 

difference of 0.025g – in effect, nothing 

“Your products are too valuable not to be 

weighed by MULTIPOND.” 

Philipp Kapser, Head of European Sales 

at all. This allows our customers to 

minimize the amount of give-away and 

significantly increase the return on their 

investment. 

Our high quality standards mean that 

we are often unable to compete with the 

price of cheaper suppliers. That said, a 

MULTIPOND weighing system usually 

pays for itself in the first year of use.” 

And finally: You are talking about 

MULTIPOND weighing systems, 

which you compared to a tailor-made 

suit. What happens when that suit 

no longer fits? If the size or style 

changes? 

“If the initial requirements do change, 

we adapt our weighers to the new 

production conditions. We talk 

to our customer to find the best 

possible solution that suits the new 

circumstances to perfection. No 

compromises are needed, because 

every weighing system can be converted 

to the new conditions through a wide 

variety of modifications. 

Even machines that have been in 

operation for decades can be modified 

and the availability of spare parts is 

guaranteed. Of that we are especially 

proud!” 

Thanks for your time and best wishes 

fmt 

for the show! 


Packaging 

Consolidated Competence for the 

Process Industry — Smart Solutions for 

Manufacturing Meat Substitutes and 

Confectionery 

Strong Together: Coperion, Coperion K-Tron and Gabler Engineering at Interpack 2023 

At this year’s Interpack (4-10 May 

2023, Dusseldorf), Coperion, Coperion 

K-Tron and Gabler Engineering will 

jointly present their efficient process 

solutions for food manufacturing. New 

at booth 4D25 in hall 4 at this year’s 

Interpack is Gabler Engineering. With 

the acquisition and integration of 

Gabler in 2022 Coperion expanded 

its food manufacturing portfolio. For 

over 115 years, Gabler Engineering has 

represented the perfect combination 

of experience and innovation, 

offering machines and systems 

for the development, construction 

and manufacture of complex, tailormade 

processing systems for the 

confectionery and pharma industries. 

The company provides innovative 

technology and highly flexible machinery 

such as extruders, molding lines, coating 

machines and spray cabinets. At 

interpack, Gabler will exhibit the KM-40 

extruder for manufacturing viscous 

masses, used for the manufacturing of 

chewing gum or chewable candy. 

Visitors can also learn about the 

technologies and process expertise 

for manufacturing plant-based meat 

substitutes. Coperion’s ZSK Food 

Extruder in Hybrid Design provides one 

solution for manufacturing various TVP 

and HMMA-based meat substitutes on 

a single machine. Together with highaccuracy 

Coperion K-Tron feeders 

and efficient bulk material handling 

solutions, Coperion offers not only 

the ideal technical foundation for the 

production process but also supports 

companies in developing new recipes 

using various proteins. 

Additionally, Coperion will be showing 

products for gentle and hygienic 

conveying of powdered ingredients 

with the WYK dual channel diverter 

valve as well as the ZRD 150 rotary 

The Gabler Engineering extruder is ideally suited for manufacturing high-viscosity masses 

that are used in chewing gum manufacturing. 

Photo: Gabler Engineering, Malsch, Germany 

valve. The rotary valve is equipped 

with intelligent RotorCheck 5.0 

technology which provides reliable 

contact monitoring for greater safety 

in the conveying process. Coperion 

K-Tron will present two intelligent 

feeding solutions for high-accuracy 

ingredient feeding into the process: 

the QT20 twin screw loss-in-weight 

feeder as well as a representative of 

the new vibratory feeder line. 

Extruder for manufacturing 

viscous masses 

The Gabler Engineering twin 

screw extruder is ideally suited for 

manufacturing and molding highviscosity 

mass strands, such as those 

used in chewing gum production. Each 

extruder is developed according to 

individual customer requirements 

to ensure the best possible process 

and resultant high product quality. 

Depending upon the product, Gabler 

extruders achieve throughputs 

between 5 and 5000 kg/h (11-11023 

lb/h). In chewing gum production, the 

KM-40 extruder’s output typically 

achieves about 40 kg/h (88 lb/h). 

Every process section can be opened 

manually or automatically for cleaning, 

allowing for rapid product changes 

as well as flexibility in screw handling. 

The extruder conforms to the GMP 

requirements of equipment design, 

featuring smooth surfaces and fulfilling 

the food industry’s hygiene standards. 

Depending upon the application, 

the extruder can be integrated into 

a complete line or be used as a 

standalone machine. 

Proven components and 

innovative technology for more 

safety in the conveying process 

At this year’s Interpack, Coperion 

is presenting the proven ZRD 150 

52 


Packaging 

the K3-PH loss-in-weight feeder line 

is optimized for multi-feeder clusters 

around a process inlet. The D4 platform 

scale with high-accuracy Smart Force 

Transducer (SFT) weighing technology, 

together with the latest generation 

of controls, ensures high feeding 

accuracy. Furthermore, the modular 

“Quick Change” design simplifies and 

accelerates recipe modifications, 

cleaning and maintenance. 

The proven Coperion WYK dual channel diverter valve is suited for the highest hygienic demands 

in the food industry. 

Photo: Coperion, Weingarten, Germany 

The Coperion K-Tron P-Series central 

receivers for vacuum sequencing are 

intended for conveying a broad palette 

of bulk materials; they fulfill the strict 

hygienic requirements of the food and 

pharmaceutical industries. All of the 

P-Series models are constructed of 

stainless steel and feature steep cone 

angles for reliable product discharge, 

as well as band clamps for quick 

disassembly. 

rotary valve outfitted with intelligent 

RotorCheck 5.0 technology. With 

this functionality, Coperion offers 

manufacturers reliable contact 

monitoring for rotary valves. This 

solution avoids unwanted contact 

between the rotor and the housing to 

reliably prevent metallic abrasion and 

thus any possible contamination of 

the product being conveyed. Thanks 

to its flexible control, the device can 

be modified to accommodate changes 

in production conditions. The device’s 

parameters can be adapted to different 

product characteristics or varying 

cleaning cycles with no difficulty at 

all. Food manufacturers with high 

product quality and safety demands 

will especially benefit from this add-on 

solution for Coperion rotary valves. 

In addition, Coperion will be showing 

its proven WYK dual channel diverter 

valve, optimized in numerous ways and 

suited to meet the highest demands 

in the food industry. It is ideal for 

conveying powders with high hygienic 

requirements, such as powdered 

milk, lactose, and infant foods, and 

is CIP (Clean-In-Place) capable. Even 

with no additional disassembly or 

manual intervention, it is absolutely 

clean following wet cleaning and free 

of impurities, saving time, effort and 

costs. The diverter valve’s compact 

design and its high surface quality are 

further advantages. All materials in its 

construction fulfill EU1935/2004 food 

regulations and are FDA compliant. 

Gentle, high-accuracy feeding 

solutions 

With the K3-HD-CL-SFS-V100 vibratory 

feeder, Coperion K-Tron presents a 

solution for gentle gravimetric feeding 

of sensitive bulk solids. Coperion 

K-Tron K3 vibratory feeders use 

an innovative patent-pending drive 

system. This new generation of lossin-weight 

feeders with vibratory trays 

provides gentle bulk material handling, 

higher feeding accuracy, and shorter 

changeover times which in turn lead 

to less waste, shorter downtimes, and 

higher product quality, and markedly 

higher process efficiency. K3 vibratory 

feeders are modularly constructed 

and are available in Standard Design, 

easy-to-clean Hygienic Design, and a 

specialized Pharma Version. 

For the ever-increasing demands 

of manufacturing processes in the 

pharmaceutical industry, Coperion 

K-Tron is showing its K3-PH-ML-D4- 

QT20 twin screw loss-in-weight feeder 

in combination with a P10 vacuum 

sequencing sanitary receiver for refill. 

Thanks to the trapezoid scale shape 

and significantly smaller footprint, 

To offer comprehensive solutions for 

food manufacturers, Coperion has 

created the Food, Health and Nutrition 

Division. Since October 2022, the 

LINXIS Group is part of this division. 

The LINXIS Group’s six industry-leading 

brands - Bakon, Diosna, Shaffer, Shick 

Esteve, Unifiller and VMI - will also be at 

interpack in hall 4, booth C23, directly 

opposite the Coperion booth. Peerless 

Food Equipment has been part of this 

group since December 2022. fmt 

Coperion K-Tron’s newest generation of lossin-weight 

feeders with vibratory trays enables 

gentle bulk material handling, higher feeding 

accuracy, and shorter changeover times. 

Photo: Coperion K-Tron, Niederlenz, Switzerland 


Packaging 

Baked Goods: Automated Packaging for 

Sensitive Goods 

Baked goods are popular, which lends 

them their enormous variety worldwide. 

Whether from the supermarket shelf 

or as frozen delivery – bread, bread 

rolls, croissants, pastries and cakes 

are sensitive foodstuffs that place high 

demands on production processes 

and packaging. Therefore, automation 

and digitalization are also becoming 

increasingly important issues for the 

bakery industry. And the issue of 

sustainability has long since arrived in 

the sector. 

Without any form of packaging, bread, 

bread rolls etc., are usually only available 

in a bakery. Freshly bought products 

should however also be promptly 

consumed. By contrast, industrially 

produced baked goods cannot do 

without packaging. Soft croissants or 

cakes, for example, are very sensitive 

to pressure, biscuits are often fragile. 

Robust trays are needed, while other 

baked goods can be safely packed 

inside tube bags. But packaging not 

only protects against mechanical 

hazards: Certain barrier properties allow 

packaging to extend shelf life without 

compromising on high quality. Growing 

mobility, an increase in single households 

and increasing consumption outside 

the home make reusable packaging 

for use to-go or smaller packaging 

sizes very attractive. Sustainable 

packaging materials must meet all 

these requirements as well, which are 

increasingly in demand by the market 

– a real challenge for the producers 

of baked goods and packaging. But 

recyclability, reduced usage of material 

and less packaging have long become 

trends within the baked goods sector, 

and so, monomaterial film, paper-based 

solutions and cardboard packaging with 

biobased coatings have already become 

industry staples. 

Europe dominates the 

consumption of baked goods 

Statista has determined the turnovers 

for the production of baked goods 

within the European Union: According 

to the results, Germany with a turnover 

of 22.7 billion euros and France with 

21.5 billion euros are at the top, followed 

by Italy (6.7 billion euros), Spain 

(5.8 billion euros) and Poland (4.7 billion 

euros). On the global market for baked 

goods, according to Mordor Intelligence, 

Europe generates the largest share 

of turnover. According to the market 

This flow packer with flexible lateral sealing can process different recyclable wraps on the same 

system. 

Image: Gerhard Schubert GmbH 

researchers’ information, the developed 

markets in Western Europe are mature 

and saturated when it comes to baked 

goods, while the developing countries 

in Eastern Europe drive sales of biscuits 

and bread due to their high demand 

for convenience food products. The 

European baked goods market is said 

to be well established in terms of the 

supply chain, the product range, the 

sales channels and the preferences of 

consumers. 

Automated solutions for the 

bakery industry 

Things are not easy right now for the 

baked goods industry: High cost 

pressure, increasing variety of products, 

a change in consumers’ habits and the 

demand for more sustainability result 

in new requirements towards both 

production and packaging processes. 

In order to remain competitive, 

manufacturers of baked goods need 

flexible systems with which to react to 

market trends. In the future, it will be 

almost impossible to avoid a higher 

degree of automation. Digital processing 

and packaging machines are therefore 

of great importance, as is the growing 

integration of robots. These automated 

assistants have become an integrated 

part of the bakery industry as well. Pickand-place 

robots, equipped with suitable 

gripping tools, are even packaging 

sensitive products like biscuits, bars 

or other baked goods. If the product 

or format changes on the packaging 

line, only the associated gripping tool 

needs to be changed. Long downtimes 

are avoided this way. For example, 

Syntegon has developed a proprietary 

Intelligent Direct Handling (IDH) pickand-place 

system for cookies, crackers 

and biscuits, which uses linear motor 

technology for an especially gentle 

handling of the sensitive products. The 

system also enables faster production 

speeds, as it can grip several products 

at the same time and place them on 

feeding belts or into trays in a single 

work step. 

54 


Packaging 

Packaging machine manufacturer 

R.Weiss Packaging offers complete 

packaging systems for the bakery 

industry, which are based on a modular 

system. This system uses standard 

modules for all packaging processes, like 

righting, top loading, closing, marking 

and palletizing. The picker lines consist 

of several cells in a row, which, depending 

on the requirements, are equipped with 

several delta pickers mounted one after 

the other. They are designed for sorting 

and packaging unpacked products and 

products in primary packaging. Products 

pre-grouped in a line or fed chaotically 

are recognized by a camera system and 

fed into the top loading area through a 

transport system. 

Robots are also used in final packaging: 

A strudel dough manufacturer from 

Vienna, for example, uses two Stäubli 

robots to meet the increasing demand. 

Among the special properties of the 

line are the hanging arrangement of the 

two robots as well as the absence of a 

safety guard. The Swiss manufacturer’s 

robots package strudel dough for the 

food industry in a 1.5-second-rhythm: 

four packages wrapped in foil, each 

containing two sheets weighing 

A newly developed picker technology based on linear motors guarantees an especially gentle 

handling due to even movement. 

Image: Syntegon Technology 

125 grams each, are packed inside a box. 

One robot grips the units wrapped in foil, 

while the other prepares the box. 

Cobots are fast learners 

Collaborative robots, also known as 

cobots, make production even faster 

and more flexible. Packaging machine 

manufacturer Gerhard Schubert uses 

cobots in their machine concepts for fast 

feeding of different products. The new 

Schubert cobots tog.519 are ready for 

serialized production and are optimally 

suited for retrieving light-weight 

products via pick-and-place from a 

disordered feed and processing them 

with a frequency of 90 cycles per minute. 

The AI-supported programming and 

image processing has been designed in 

such a way that customers can easily 

carry out a format change without any 

necessary programming and in a very 

Baked goods are sensitive products that need safe packaging. 

Image: GHM 


Packaging 

short time. In principle, the only thing 

that needs to be done is to hold the 

new product up in front of the cobot. 

According to the manufacturer, the 

advantages of this cobot solution 

are flexible application sites, a large 

variety of pick-and-place tasks, a high 

processing speed and its very simple 

operation. 

Using different recyclable types of 

wrap on one system 

Depending on their consistency 

and ingredients, baked goods need 

packaging with different barrier properties. 

If products change frequently, 

manufacturers often have to quickly 

change between tube wraps with 

different properties. To solve this 

problem, Schubert offers a flow packer 

with matching sealing technology in their 

portfolio. This makes it possible to use 

both recyclable mono-plastic wraps and 

paper-based tube wraps on the same 

machine. 

Interpack exhibitor Multivac, too, is 

able to fall back on their experience 

from a wide range of different projects 

for the bakery industry. These include 

handling very different products, for 

example, toasties, bread or pancakes – 

and individually designed line concepts 

to match. For example, the company 

has developed a full wrap labelling 

solution for foldable plastic trays. 

Pressure-sensitive baked goods like 

cookies, muffins, donuts, pieces of pie 

or entire cakes are often packaged 

in such transparent foldable trays, 

which are then usually wrapped with a 

cardboard package band. The conveyor 

belt labeller by Multivac is said to save 

up to 70 percent of material compared 

to labelling with a cardboard package 

band. The model features servo-driven 

pressure brushes, which allow for C- 

and D-labelling of up to 120 packages 

per minute at a label width of up to 

500 millimetres. Other than as a simple 

top label, a label can be placed in a 

C-shape over three sides or in a D-shape 

over all four sides of the packaging. Both 

the C- and D-labels have the advantage 

of sealing the package at the same time 

according to the manufacturer. With the 

new full wrap labelling solution, Multivac 

has expanded their portfolio for the 

baking trade and the bakery industry. 

Producing baked goods at high 

speed 

Many systems in the bakery industry 

work at very high speeds, but at the same 

time, there is an expectation of constant 

high quality. Mixing and kneading 

systems for constant operation, like 

those of interpack exhibitor Zeppelin, 

are the tools needed for the job and 

can produce 20,000 pretzels per hour, 

two million bread rolls a day or three 

tons of biscuit dough per hour. Before 

packaging, many baked goods must be 

precisely cut to size. Döinghaus offers 

A full wrap solution reduces the materials used 

when labelling foldable trays. 

Image: Multivac 

individual solutions for cutting that utilise 

ultrasound, among them the universal 

cutter Ultracut Nado, which cuts both 

round and angular products. The size of 

individual pieces and segments, as well 

as different cutting speeds, are freely 

selectable using a touch panel with 

intuitive operation. 

And igus GmbH from Cologne, 

manufacturer of plastic bearings made 

entirely of plastic as well contributes to 

seamless operations in the production 

of baked goods. A greaseless linear 

system, for example, is being used in 

an industrial wafer baking system made 

by specialised mechanical engineering 

company Walterwerk. The system 

bakes standardised wafers for the 

industrial production of ice cream, which 

are fed into a rolling station and rolled up 

while still warm. Afterwards, they are 

transported to the cooling tower over a 

conveyor belt, before the wafer is given a 

paper cone in the confection area. In this 

area, the linear bearings made of tribooptimised 

high-performance polymers 

by igus are used during separating and 

feeding. 

fmt 

The Syntegon IDH pick-and-place solution offers a high grade of flexibility for both products and packaging style. 

Image: Syntegon Technology 

56 


Events 

APRIL MAY 

JUNE 

23-25 April 

Cologne, Germany 

Let`s meet at 

ISM + ProSweets Cologne 

Koelnmesse GmbH 

Messeplatz 1, 50679 Cologne 

Tel: +49 1806 002 200 

www.ism-cologne.de 

prosweets-cologne@koelnmesse.de 

4-10 May 

Dusseldorf, Germany 

interpack 

Let`s meet at 

Messe Düsseldorf GmbH 

Postfach 10 10 06, 40001 Düsseldorf, 

Germany 

Tel.: +49 211 45 60 01 • Fax: +49 211 45 60 6 68 

www.interpack.com 

8-11 May 

Milano, Italy 

TUTTO FOOD 

Camera di Commercio Italo-Tedesca 

Italienische Handelskammer München-Stuttgart e.V. 

Landaubogen 10, D-81373 München 

Tel.: +49-89-961661-86 

messner@italcam.de 

www.italcam.de 

9-11 May 

Geneva Switzerland 

Let`s meet at 

Vitafoods Europe 

Informa Exhibitions, 5 Howick Place, 

London SW1P 1WG, Great Britain 

Tel.: +44 20 337 73111 

www.vitafoods.eu.com 

28-30 May 

Cairo, Egypt 

Food ingredients Africa 

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 

8-10 June 

Addis Abada, Ethiopia Let`s meet at 

Agrofood 

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 

JULY SEPTEMBER NOVEMBER 

16-19 July 

Chicago, IL, USA 

Let`s meet at 

IFT Food Expo 

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 

26-28 September 

Nuremberg, Germany 

Powtech 

NürnbergMesse GmbH 

Messezentrum, 

90471 Nuremberg 

Tel.: +49 911 86 06 49 09 

Fax: +49 911 86 06 49 08 

www.powtech.de 

7-9 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 

28-30 November 

Frankfurt, Germany 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 

28-30 November 

Nuremberg, Germany 

Brau Beviale 

NürnbergMesse GmbH 

Messezentrum, 

90471 Nuremberg 

Tel.: +49 911 86 06 49 09 

Fax: +49 911 86 06 49 08 

www.braubeviale.de 

Let`s meet at 

Let`s meet at 

Let`s meet at 

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

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

or completions. Please contact: food@harnisch.com 


57

Last Page 

Advertiser’s Index • April 2022 

Page Company Location 

27 AZO GmbH & Co. Osterburken, Germany 

33 Bühler AG Uzwil, Switzerland 

Cover 2 Endress+Hauser Group Services Reinach, Switzerland, 

41 ESTEVE S.A.S Rians, France 

17 EURASANTÉ Loos - Lille, France 

5 fairtrade GmbH & Co. KG. Heidelberg, Germany 

11 GELITA AG Eberbach, Germany 

Digital Gerhard Schubert GmbH Crailsheim, Germany 

39 Getriebebau NORD GmbH & Co. Bargteheide, Germany 

31 ICF & WELKO S.P.A. Maranello (MO) 

19 Informa Exhibitions London, Great Britain 

13 Institute of Food Technologists Chicago, USA 

15 J. Rettenmaier & Söhne GmbH Rosenberg, Germany 

45 Messe Düsseldorf GmbH Düsseldorf, Germany 

Cover 1 Sappi Europe Alfeld GmbH Alfeld, Germany 

41 Schaaf Technologie GmbH Bad Camberg, Germany 

9 Schütz GmbH & Co. KGaA Selters (Westerwald) 

35 TNA EUROPE Ltd. Birmingham, Germany 

43 TOMRA Sorting NV Leuven, Belgium 

Cover 4 URSCHEL Chesterton, USA 

25 VEGA Grieshaber KG Schiltach, Germany 

29 WENGER Manufacturing, Inc Sabetha, USA 

49 Winkler & Dünnebier Rengsdorf, Germany 

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

if something should be not quite right. 

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PREVIEW • JUNE 2023 

Big bad processed food 

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