food Marketing - Technology 1/2024

1/24 

Vol. 38 • 31377 

ISSN 0932-2744 

Cover: Revolution in 

Food Quality Control 

The Ingredient 

Innovation Challenge 

Texture Analysis in 

Dairy Developments 

Sustainable Packaging 

in Confectionery

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Editorial 

Alternative Trends for Meat Lovers 

Even though global meat consumption 

is still very high, future trends and hot 

topics seem to focus more on meat 

alternatives. Statistics show that the 

European market for meat substitutes 

is expected to top EUR 3.5 billion by 

2027, compared to EUR 1.4 billion in 

2019. This represents a compound 

annual growth of 7.9 %, which is more 

than enough to pique our interest. 

This is certainly good news for 

vegetarian and vegan diets, since the 

plant-based food sector is currently 

very creative. Many consumers are 

actively deciding to reduce their 

meat intake for health, ethical or 

environmental reasons. This has led 

to a new buzzword – the flexitarian. 

These are people who have decided 

to eat less meat, but not to remove it 

from their menu completely. Typically 

these consumers like the taste and 

texture of meat products, but are open 

to trying something else. In this case it 

is important for meat alternatives to be 

available, tasty and affordable to reach 

these discerning diners. 

Indeed, the EU-finded Smart Protein 

Project found that 30% of Europeans 

consider themselves flexitarian. 

Across different meat options, the 

results are similar, with 38% of survey 

respondents claiming to eat plantbased 

beef at least one to three times 

a month, 34% for poultry and 31% for 

pork and seafood alternatives. 

Many consumers want to embrace a 

new dietary lifestyle, whilst keeping the 

freedom of taste and their old favourite 

meals. The technology involved in 

reproducing an original product in 

such a way that no significant texture 

differences can be noticed is called 

“meat mimicking“ and encompasses 

bite and mouthfeel with particular 

attention to fibrosity and other 

important sensory characteristics. 

We were recently convinced by trying 

products from the VITATEX range 

of a German ingredient supplier at 

an event, where conventional beef, 

poultry, pork and fish applications 

were mimicked. The texturates 

are pre-swollen and added to the 

processing mass in a regular cutter or 

mincer. The savings in raw materials 

are also reflected in savings in 

equipment investment. In fact other 

Ian Healey 

Editor-in-Chief 

sensory parameters in colour and 

flavour can also be reproduced. 

Food processors looking for alternatives 

to meat products have many 

options and this will surely benefit the 

consumer, as she has a much wider 

choice. 

Cheers 

If you like it – subscribe! 

food Marketing & Technology • February 2024 

food Marketing & Technology • February 2024 3

Contents 

food Marketing & Technology February 2024 

3 Editorial 

50 Impressum 

Ingredients 

10 Challenge Accepted: Start-Ups on a Mission 

16 Steak 2.0: Plant-Based Meat Alternatives With 

Fat Layers and Marbling 

18 Plant-based Ingredients for Healthy Aging 

20 First Global Edible Oil Supplier Meets WHO’s 

Best Practice on Eliminating iTFAs 

Processing 

Your 

Ingredient 

Ideas. 

6 Low Price, High Performance: Revolutionizing Food 

Quality Control with Cost-Effective 3D Sensors 

22 Dairy Products: The Application of Texture Analysis 

on the Latest Developments 

24 Resource Savings in Cheese Processing thanks to 

Optimization of CIP Cleaning Swiss dairy company 

Züger optimizes the cleaning-in-place process 

27 South African Citrus Leader Sitrusrand expands 

capacity and opens new Selling Opportunities with 

new Platforms 

30 Accurate Filling and Contamination Elimination for 

Casa Mendes Gonçalves with Vinegar and Sauce Filling 

Packaging 

42 HAK is the first Vegetable Producer to use Terra 

Forest-based Polymers 

43 For a High-impact Premium look in Coffee and 

Confectionery Packaging 

44 Flexible Packaging Machines Support Confectionery 

Manufacturers when it comes to Sustainability 

46 Flexible Film Range unlocks Recycling of 

Protein Packaging 

Departments 

Key No. 102163 

32 Anuga FoodTec 2024 

48 Calendar of Events 

50 Index

utting Technology 

1/10/24 12:18 PM 

Vol. 38 • 31377 

ISSN 0932-2744 

1/24 

Cover: 

The food industry is constantly facing 

new challenges that require innovative 

solutions to increase efficiency, quality 

and customer satisfaction. A significant 

breakthrough in terms of performance 

and cost-effectiveness has now be 

achieved with the development of 3D 

sensors. Thanks to their compact design, 

cost efficiency and ease of integration, 

ECS sensors are ideal for applications in 

the food industry that do not require highperformance 

technology. 

your product. 

.urschel.com 








in Confectionery 

Our Cover Story starts on page 6. 

Photo: AT – Automation Technology GmbH 

Ingredients: Innovations in Ingredients 

The recent Startup Innovation Challenge at Fi Europe has become 

more than just an awards scheme - it has become an 

important platform for advancing tech-forward solutions to the 

food industry’s biggest challenges. There are many ‘next generation’ 

technologies being conceived by university spin-offs, 

research projects, biotech startups and entrepreneurs. But no 

matter how brilliant they are, these fledgling solutions will only 

be adopted by industry if they can be scaled up successfully. 

Take a look at page 10 

Our 

Extrusion Cooking 

and Drying 

Expertise. 

The Possibilities are Endless. 

Processing: Texture Analysis 

To survive in today‘s competitive environment and retain consumer 

satisfaction and market share, manufacturers must 

invest in the quality of their existing products as well as innovations. 

Texture analysis is a key element in the production of 

high-quality dairy products and the development of new ideas. 

Different methods, processing parameters, the need for potential 

ingredient substitution all need to be considered as to their 

contribution to change in finished product texture. See page 

22 for some solutions 

Wenger pioneered twin screw extrusion for food applications 

nearly 40 years ago. Today, our leading-edge technology is 

used to create diverse food products and ingredients such as 

protein crisps, textured proteins, cereals, breadings, starches, 

snacks, and many more. 

And our world-class process 

experts can help you develop 

whatever shape, size, color, 

fi brous structure, or moisture 

level required. 

Packaging: Flexible Confectionery Packaging 

Be it consumer wishes or legal regulations – the issue of sustainability 

is playing an important role for confectionery manufacturers. 

Martin Sauter, Head of Sales at Schubert: “We are 

continuously developing our innovative packaging machines, 

especially in terms of sustainability. Last year, for example, we 

equipped our Flowpacker with Box Motion sealing technology, 

which enables cross-sealing using ultrasound. The seal is also 

ideal for recyclable flowpacks made from monofilms or paperbased 

films.“ 

food Marketing 

More on 

& 

page 

Technology 

44 

• February 2016 

Key No. 102163 

Wenger.com

Cover Story 

Low Price, High Performance: 

Revolutionizing Food Quality Control 

with Cost-Effective 3D Sensors 

• AT offers optimum price-performance ratio for high-tech 3D technology with new ECS series 

• New AT sensors impress with simple integration and compact design 

• Powerful 3D sensor technology enables significantly greater efficiency 

by Nina Claassen 

The food industry is constantly facing 

new challenges that require innovative 

solutions to increase efficiency, quality 

and customer satisfaction. AT – Automation 

Technology, a northern German 

technology company from Bad Oldesloe 

near Hamburg, has achieved a significant 

breakthrough in terms of performance 

and cost-effectiveness with 

the development of the ECS series of 

3D sensors. Thanks to their compact 

design, cost efficiency and ease of integration, 

the ECS sensors are ideal 

for a wide range of applications in the 

food industry that do not require highperformance 

technology. With an output 

of 2,048 points per profile and a 

high speed of up to 43 kHz, the ECS 

sensors offer fast and precise data acquisition 

based on the principle of laser 

triangulation. In addition, various fields 

of view are available, such as 100 or 160 

mm (others are planned), which enable 

adaptation to a wide range of detection 

ranges and requirements. 

Eye Vision GmbH together with AT for 

a global leader in bottling machines. 

This involves first inspecting beverage 

containers using a 3D scan and then 

using the 3D data to assess whether 

the filling quantity and filling pressure 

The 3D sensor from AT can check 40 cans per second. 

comply with the specified standard. 

The challenge here is that the cans are 

pressure-tested directly on the conveyor 

belt. It was therefore necessary to 

find a 3D sensor that was able to scan 

at maximum speed and react flexibly to 

Successful Use of the ECS Series 

in the Beverage Industry 

One application in which AT's ECS sensors 

are already being used successfully 

in 24/7 operation is can pressure 

control, which was developed by EVT 

The curvature of the can can be used to check whether it has been filled correctly. 

The cans are inspected directly on the conveyor 

belt. 

6 food Marketing & Technology • February 2024

Cover Story 

the position of the can on the conveyor 

belt thanks to its wide field of view. The 

solution: the 2040 ECS sensor from 

AT. This impresses with a wide field of 

view of 100 millimeters, inspects the 

cans with a resolution of 2,048 points 

per profile and at the same time checks 

whether the can has been filled correctly 

at an enormous speed of 25,000 

profiles per second. Finally, the extremely 

high cadence of the application is 

particularly worth mentioning: 40 cans 

per second, 2400 cans per minute, 3.5 

million cans per day. 

Reliable Quality Control During 

Can Inspection 

"Although the 3D sensors from AT have 

to deliver high performance due to 

their 24/7 use, a high-end sensor is not 

required for this application. The ECS 

series fulfills exactly the purpose that 

EVT needs for the quality control of the 

cans and we are glad that we were able 

to offer our customer an economical 

option with our latest 3D series. We 

have thus created a win-win situation 

for both sides," says Dr. Athinodoros 

Klipfel, Sales Manager at AT. 

Incidentally, can inspection works so 

flawlessly with the ECS sensor that in 

normal operation, at most one can per 

day has to be rejected due to a faulty 

surface condition. The conveyor belt 

has been specially fitted with a tracker 

With the help of AT’s new ECS 3D sensor it is possible to decorate cakes directly in the supermarket. 

for pressure control, which in turn is 

connected to the 3D sensor. If this 

transmits a 3D point cloud that deviates 

from the standard, the can disappears 

from the conveyor belt within 

milliseconds using compressed air. 

Compact Standard Sensor Offers a 

Wide Range of Applications 

Another outstanding feature of the ECS 

series is its compact design. The sensors 

can be easily integrated into almost 

any application without the need for extensive 

customization. Thanks to the 

GigE-Vision / Genicam data interface, 

the software connection can be quickly 

implemented in machine vision applications. 

They can also be used in almost 

any industrial environment thanks to 

their IP65 protective housing, making 

them an ideal choice for projects where 

cost and efficiency are paramount without 

having to compromise on quality. 

Perfect Cake Decorations in the 

Supermarket 

The American company Beehex, which 

has used AT's 3D technology to develop 

a machine for the automatic decoration 

and labeling of cakes that can 

The ECS sensor enables 3D high-tech 

technology for every budget. 


7

Cover Story 

be used in any supermarket, benefits 

from precisely these advantages. 

However, the challenge here was twofold: 

on the one hand, Beehex wanted 

to bring an application to the market 

that was as uncomplicated as possible, 

reacted flexibly to the size, texture 

and substrate and worked absolutely 

reliably. On the other hand, the components 

for this application also had 

to be inexpensive in order to make the 

cake marking machine affordable for 

supermarkets and keep the purchase 

price as low as possible. The solution: 

the use of the ECS-2040 sensor. "We 

decided to work with AT because we 

have extremely demanding requirements 

due to the different cakes to be 

labeled, which not every component 

manufacturer can meet. However, 

with its ECS sensor, AT has a 3D solution 

in its portfolio that is compatible 

with our software for evaluating the 

data and can also be used flexibly," explains 

Benjamin Feltner, Managing Director 

of Beehex, for whom AT's many 

years of expertise in the field of image 

processing was also a decisive argument 

in choosing a partner. 

Bildunterschrift ? 

And AT CEO Daniel Seiler adds: "Our 

intention was to launch a 3D sensor 

that would be ground-breaking in its 

combination of performance and costeffectiveness 

- and that is exactly what 

we have achieved with the new ECS 

series." In addition, there is no loss of 

quality due to the use of lower quality 

With the application for food branding about 100.000 fruit and vegetable products can be marked 

per hour. 

To offer a constant quality assurance, the baked goods must have the same size and form which can 

be controlled via 3d technology. 

optics or a laser that is not highly precise, 

meaning that Beehex and AT are 

still creating real cake sensations in 

some American supermarkets today 

with their cooperation. 

Quality Control in Baked Goods 

Production 

Baked goods manufacturers also know 

how important the aesthetic appearance 

of food is. Whether rolls, bread 

or pretzels, the products must always 

have the same shape in order to ensure 

continuous customer satisfaction 

and create trust. This promise of quality 

requires a reliable baked goods inspection 

system that not only inspects 

the volume of the individual products, 

but also checks their shape - ideally 

automatically and at high speed. The 

challenge: rolls that do not meet the 

visual standards should not only be 

identified, but also immediately sorted 

out to ensure product quality and 

customer satisfaction. The solution: 

the implementation of an ECS-2040 

sensor with a field of view of 1060 millimeters, 

which is not only able to react 

flexibly to the position of the bread rolls 

across the entire width of the conveyor 

belt and then determine them, but also 

impresses with its speed. As with the 


Cover Story 

can application, the 2040 sensor also 

enables a 3D scan at a speed of up to 

43 kHz. As a result, the customer also 

benefits from more efficient production 

and can check significantly more 

rolls than before. 

"We already support several bakery 

producers and therefore not only know 

the requirements, but also the needs 

of our customers, so that we can offer 

them an optimal solution. Both GigE 

Vision and GenICam are standardized 

data interfaces that enable simple software 

integration. With our AT Solution- 

Package, we also offer a comprehensive 

software package for all our sensors 

so that our customers can set them up 

and use them quickly," reports Sales 

Manager Klipfel. 

Food Branding with Precision 

The focus of food branding is on 

speed, but above all on accuracy. In 

this application for the customer Eco- 

Mark, fruit and vegetable products 

are labeled directly on the tray using 

a marking laser. Similar to the application 

for marking cakes, there were 

also several challenges to overcome 

during the development phase: AT 

needed to offer a 3D sensor that was 

not only precise and fast, but also sent 

reliable data to the marking laser despite 

changing measuring widths and 

different positions of the fruit and vegetables. 

The solution from AT: a product 

from the new ECS sensor family. 

The 2040 sensors not only combine 

speed and accuracy, they also allow 

a measuring width of up to one meter 

with a high resolution of 2,048 measuring 

points. Furthermore, they are virtually 

maintenance-free and require 

hardly any support, as they are already 

factory-calibrated and can be easily 

integrated into any existing system 

via Plug&Play using their GigEVision 

interface without much installation 

effort. 

The ECS sensor sends the information about the position of the fruits and vegetables on the conveyor 

belt to the marking laser so that they can be marked directly on the peel. 

"EcoMark is a perfect example of 

many years of successful collaboration. 

Based on the customer's technical 

data, we were able to deliver the right 

3D sensor that exactly meets the requirements. 

We always offer the best 

possible product for each of our customers 

in order to implement their application 

effectively," explains CEO Daniel 

Seiler. 

Sustainability Pays Off 

In addition to the impressive technology 

of the food branding application, the 

focus is also on the cost-effectiveness 

of this process optimization. "We are 

very optimistic that the trend of food 

labeling directly on the tray will prevail 

in the future. Ultimately, this method 

is significantly cheaper than previous 

plastic solutions, as the packaging 

costs are completely eliminated. We 

only incurred costs at the start of production 

due to the purchase of the labeling 

system, further follow-up costs 

are very low," says Markus Rosch, Managing 

Director of EcoMark. 

For the application that EcoMark has 

developed with the AT sensors, it makes 

no difference whether there is a 

kiwi or a cucumber on the conveyor 

belt. The 3D sensor scans the fruit and 

vegetables flexibly and creates a 3D 

point cloud for each product within milliseconds, 

which is then used to align 

the marking laser. To date, AT EcoMark 

has already supplied numerous ECS 

sensors for the food branding application, 

and further sensors are planned, 

as they have been used continuously 

since the first integration into the labeling 

system when flexibility and productivity 

are required. 

Always Staying One Step Ahead 

with a Constant Pioneering Spirit 

The ECS series from AT – Automation 

Technology is a prime example of how 

innovative technology can revolutionize 

the food industry. With its flexibility, 

efficiency and precision, it offers solutions 

to a wide range of challenges and 

contributes significantly to increasing 

product quality and process efficiency. 

AT confirms its reputation as a leader 

in the development of advanced technologies 

specifically tailored to the 

needs of the food industry. 

fmt 

The Author 

Nina Claassen is Head of Marketing with 

AT – Automation Technology, based in Bad 

Oldesloe near Hamburg, Germany. 

For further information: 

www.at-sensors.com 


9

Ingredients 

Challenge Accepted: 

Start-Ups on a Mission 

by Martyna Halas, Content Producer, Food EMEA, Informa Markets 

The Startup Innovation Challenge at Fi 

Europe in Frankfurt, just a few weeks 

ago, has become more than just an 

awards scheme - it has become an important 

platform for advancing techforward 

solutions to the food industry’s 

biggest challenges. 

The global food production system 

faces fundamental challenges that 

require decisive action. Chief among 

these is the urgent need to reduce 

its environmental impact whilst meeting 

rising global demand for food and 

addressing the double burden of obesity 

and malnutrition. The key lies in 

producing more from less - a strategy 

that will necessitate a sea change in 

how we do business at all stages of the 

value chain - from ingredient selection 

and sourcing to product processing, 

packaging and transportation. 

Sandra Einerhand, head of Einerhand Science 

& Innovation and founder of the Fi SUIC, ©Informa 

Markets 

Technology will undoubtedly make a 

powerful contribution towards achieving 

secure, healthy and sustainable 

food production. This is already apparent 

in some areas of the food industry. 

In the alternative proteins space, for 

example, a raft of novel technologies, 

from precision fermentation to ohmic 

heating, shear-cell technology and 

electrospinning, are taking plant-based 

innovation to the next level. 

There are many more ‘next generation’ 

technologies being conceived by 

university spin-offs, research projects, 

biotech startups and entrepreneurs. 

But no matter how brilliant they are, 

these fledgling solutions will only be 

adopted by industry if they can be scaled 

up successfully. 

This is where the Fi Europe Startup Innovation 

Challenge (SUIC) has a role 

to play. Now in its eighth edition, the 

awards programme provides a unique 

platform for promoting and developing 

potentially transformational solutions 

from young companies. Open to 

startups who are less than five years 

old, the SUIC gives innovators the opportunity 

to pitch their ideas to a jury 

of industry experts and investors. All 

applicants benefit from the experience 

and exposure, and winners can 

choose from a selection of high-value 

business support and mentoring packages. 

Martyna Halas, Content Producer Food EMEA 

at Informa Markets, ©Informa Markets 

The programme recognizes that funding 

is just one element of a successful 

scale up - mentorship, market access 

and collaboration with other industry 

stakeholders are just as important. 

“To scale those solutions, startups 

need more than investors. It’s more 

a question of support from the value 

chain and about corporates being 

open to these new solutions,” noted 

Kevin Camphuis, co-founder of Parisbased 

ShakeUp Factory and SUIC 

judge. 

But he emphasized that this is a twoway 

street - the major food & beverage 

players also need startups to access 

new ways of working that will enable 

them to meet their sustainability ambitions. 

“Corporates won’t be able to achieve 

the sustainability goals they need to 

without those technologies,” he said. 

Einerhand agreed that there is a mutual 

benefit, saying: “The Startup Innovation 

Challenge creates some great 

opportunities for startups to connect 

corporates and potential investors, but 

also for corporates to see where innovation 

is headed.” 

During the 2023 SUIC, which took place 

at Fi Europe in November, Sandra Einerhand, 

head of Einerhand Science & 

Innovation and founder of the Fi SUIC, 

explained the purpose of the scheme: 

“One of the main reasons Informa Markets 

organizes the Startup Innovation 

Challenge is to give startups exposure 

by pitching here,” she said. “There are 

many investors in this room and also 

in the exhibition hall. Hopefully, this 

will help them obtain the funding they 

need for the next steps of their product 

development.” 

The 2023 SUIC awards attracted 60 

entries, of which 20 were shortlisted 

to pitch their innovations to the judges 

at Fi Europe. From these, six winners 

were selected to benefit from a highvalue 

business support package. 

Sustainability is a common theme 

It was noteworthy that all entrants demonstrated 

inherently strong sustainability 

credentials, and a record number 

of applicants presented technologies 

that could support the industry’s sustainability 

ambitions. 


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11

Ingredients 

“It was super exciting to see sustainability 

as a key role across all of the startups,” 

said Theresa Hingsammer, head 

of digital at Food Campus Berlin and 

jury member, adding that “right now 

it is a base level that is needed for all 

startups.” 

She said this was the reason why the 

judges found it so hard to choose the 

‘Most Sustainable Solution’, resulting 

in, for the first time ever, two winners 

in this category. This demonstrates 

that sustainability-driven innovation is 

coming thick and fast in the food & beverage 

industry, led by a rising tide of 

food-tech pioneers. 

Here we take a look at some of the innovations 

that have come out of the 

latest SUIC series, and how they have 

the potential to change the food & beverage 

industry for the better. 

Planet A Foods and WNWN Food 

Labs: alternatives to unsustainable 

cocoa 

As well as being associated with unethical 

labor practices, cocoa has driven 

deforestation in nearly every country 

where it is produced, as rainforests 

are cut down to make way for cocoa 

monoculture. This unsustainable situation 

has prompted innovators such as 

Planet A Foods and WNWN Food Labs 

to develop locally grown, sustainable 

alternatives to cocoa. These two companies 

were jointly awarded the ‘Most 

Innovative Sustainable Solution’ for 

the plant-based ingredients they have 

developed to replace cocoa in confectionery, 

baked goods and other food 

products. 

At German-based startup Planet A 

Foods, brother-sister team Maximilian 

and Sara Marquart are using a fermentation 

technique that converts locally 

grown ingredients like oats and sunflower 

seeds into cocoa powder and chocolate 

ingredients for B2B markets. The 

company says that allows it to produce 

food ingredients that are decoupled 

from limited land and labor resources. 

Sara Marquart said that the two most 

compelling arguments that convince 

food manufacturers to consider its cocoa-free 

ingredients are the price and 

CO 2 

savings. 

“I think it is important in a B2B environment 

that alternative solutions are no 

more expensive than existing ones. We 

can offer both price parity and CO 2 

savings,” 

she said. 

Planet A Foods’ ingredients are already 

in 15 products on supermarket shelves 

in Germany, Austria and Switzerland, 

and the startup is eyeing the UK market. 

“We want to be in more products so 

that we can save even more CO 2 

and be 

an even more reliable and sustainable 

partner for our customers,” said Sara. 

WNWN’s cocoa-free chocolate is produced 

via a proprietary traditional fermentation 

process which mimics ancient 

methods of chocolate production 

but replaces cocoa beans with sustainably 

sourced whole food ingredients, 

such as legumes and cereals. 

The result is a product that looks, tastes, 

and acts identically to traditional 

chocolate, the company claims. 

“My company makes cocoa-free chocolate. 

We do that because of the ethical 

and sustainability issues in the chocolate 

industry that most people don’t 

know about,” said Johnny Drain, CTO 

and co-founder of the London-based 

venture. 

“We are trying to convince bakeries 

and the biggest chocolate companies 

EQUII uses microbial protein sources high in nutrition to ferment grains and develop protein-rich grain flours for formulating nutritionally enhanced 

staples. 

©TiBine / pixabay.com 


Ingredients 

in the world that we are the future and 

that we are doing something that’s going 

to change the world,” he said. 

Arkeon: converting CO 2 

into functional 

protein ingredients 

Sustainability-focused solutions were 

in evidence in other categories too. 

Arkeon won the ‘Most Innovative Plant- 

Based or Alternative Ingredient’ accolade 

for its technology, which captures 

CO 2 

from industry and converts it into 

amino acids that can be used by the 

food & beverage industry. 

Archaea - a group of micro-organisms 

similar to but distinct from bacteria - 

are central to Arkeon’s revolutionary 

approach to producing protein ingredients. 

Colonies of archaea are fed industrial 

waste gases, and amino acids 

are produced through a proprietary 

patent-pending gas fermentation process. 

“We can produce all 20 amino acids, 

which are the building blocks of protein. 

So it’s not a new ingredient as such, 

but a new way of producing it,” explained 

Michael Mitsakos, co-founder and 

president of the Austrian biotech startup. 

The potential benefits of this are significant, 

from reducing the amount of 

CO 2 

emitted into the atmosphere to 

creating local ingredient supply chains. 

Monica Bhatia, Co-Founder and Co-CEO at EQUII, ©Informa Markets 

“It’s a solution to decarbonize the planet 

while at the same time producing 

sustainable ingredients,” Mitsakos explained. 

He said the company is currently 

raising series A funding to set 

up its demo site, obtain US GRAS approval, 

establish partnerships with CO 2 

emitting industries and build its first 

production site. 

EQUII: reimagining staples by 

converting carbs to protein 

“One thing we have noticed over again is 

that there is a lot of sustainable innovation 

around us, yet it is not making it onto 

the plate of the consumer on a daily basis,” 

said Monica Bhatia, co-founder and 

Co-CEO of EQUII, San Leandro, California, 

USA, which won the ‘Most Innovative 

Food & Beverage Ingredient’ award. 

She said this is the problem that EQUII 

is seeking to solve with its technology, 

which uses microbial protein sources 

high in nutrition to ferment grains and 

develop protein-rich grain flours for formulating 

nutritionally enhanced staples. 

“We have developed a technology platform 

that allows us to ferment grains 

and convert what I call the ‘extra carbs’ 

in grains into healthy and complete 

protein. So it’s a win-win for the consumer 

as they are eating the same products 

- bread, pasta and tortilla - but 

they get so much more nutrition from 

them,” explained Bhatia. 

The technology works by adding microbes, 

in this instance yeast, to grains 

such as wheat. The microbes then 

break down the starch, causing some 

of the grain’s carbohydrates to release 

sugar. The process converts these 

grains into protein. 

EQUII’s bread contains 10g of protein 

per slice and the startup is about 

to launch a pasta that provides 25g of 

protein per serving. 

“We are launching in retail stores in the 

US, which will help consumers to try 

our product. The next step is to ramp 

up our marketing to build consumer 

awareness around the benefits of our 

product,” said Monica. 

NIUM: supporting health-focused 

development 

NIUM, winner of the ‘Most Innovative 

Processing Technology or Technology 

Platform’, has developed a model to replicate 

the conditions in the intestine. 

When combined with computational 

models, it can be used to test the impact 

of new formulations on gut health. 

“We try to help companies design 

healthier products by predicting what 

impact they will have on gut health,” 

explained Alberto Noronha, co-founder 

and CEO of NIUM. 

“At the moment we are mainly working 

with companies to give an overview of 

what the general response will be for a 

specific food product, but the goal is to 

increase the complexity of the model 

to better capture individual responses 

and even think in terms of clinical applications 

and how we can use food to 

help treat and prevent diseases,” he 

said. 

A spin-off from the University of Luxembourg, 

the startup has been selffunded 

from the beginning, and has 

now reached the stage where it is opening 

its own lab so that it can scale up 

the services it offers food companies. 

Deep Detection: pushing contaminant 

inspection performance 

Food safety will always be a priority for 

food & beverage manufacturers and 

the inspection of products for foreign 


13

Ingredients 

bodies is a major aspect of safety and 

quality assurance. 

Catalonian startup Deep Detection makes 

multispectral X-ray cameras to analyse 

products on high speed continuous 

production lines. The advantage it offers 

over existing inspection methods is that 

it can detect lightweight contaminants, 

a breakthrough that earned it the title of 

‘Most Innovative Service or AI Solution 

Supporting the F&B Industry’. 

David Ciudad Rodriguez, CEO and cofounder 

of the IFAE (Institut de Física 

d´Altes Energies) spin-off, said: “Current 

technology has a serious problem 

when it tries to detect low density foreign 

bodies like plastic, bones or glass. 

We can do it and we can do it simultaneously 

for different materials.” 

Alberto Noronha, Co-Founder & CEO at NIUM, ©Informa Markets 

The company has industry prototypes 

and is almost ready to launch its first cameras 

in the food & beverage industry. 

Conclusion: Startups need to be 

nurtured 

The food industry knows it has much 

work to do in terms of building more 

ethical supply chains, tackling climate 

change and feeding a growing global 

population healthily and sustainably. 

Emerging technologies from young 

companies offer one of the most promising 

routes to addressing these urgent 

challenges and it is evident that the pace 

of innovation is accelerating - particularly 

when it comes to sustainability-driven 

solutions. However, these concepts will 

only come to fruition if startups can access 

the necessary support, which is 

why nurturing next generation technologies 

has to be a top priority. 

To this end, the next round of the 

SUIC will take place as part of Fi Europe 

(19-21 November 2024, Frankfurt), 

giving a new cohort of foodtech 

startups a step-up in building 

scalable enterprises. The deadline 

for entries will be announced in due 

course. 

fmt 


www.figlobal.com 

Planet A Foods and WNWN Food Labs were jointly awarded the ‘Most Innovative Sustainable Solution’ for cocoa replacement in different food products. 

©AlexanderStein / pixabay.com 


Ingredients 

MOVE YOUR 

BUSINESS 

FORWARD 

AT THE WORLDWIDE 

FAIR FOR SAVOURY 

SNACKS 

XX International Trade Fair for Savoury Snacks & Nuts 

STOCKHOLMÄSSEN 

STOCKHOLM 

19-20 JUNE 2024 


15 

Stockholmsmässan 

SNACKEX.COM 

TRENDS 

TASTES 

TECHNOLOGIES 

SUPPLIERS 

DECISION-MAKERS 

DISTRIBUTORS 

TRADE PARTNERS 

CUSTOMERS

Ingredients 

Steak 2.0: Plant-Based Meat Alternatives 

With Fat Layers and Marbling 

Planteneers and Handtmann Combine Capabilities 

Marbled steaks and bacon with meat 

and fat layers are standards in the 

classic meat segment. However, offerings 

in the plant-based alternatives 

category are still very limited. This is 

even more the case for plant-based 

products that feature not just marbling 

or fat layers, but also an authentic, 

fibrous structure. To change this, 

plant-based pioneer Planteneers and 

filling and portioning system manufacturer 

Handtmann are joining forces. 

With functional systems from Planteneers 

and equipment from Handtmann, 

manufacturers of plant-based 

meat alternatives can now produce 

marbled pieces with a fine fibrous 

structure. The only requirements are 

a newly developed attachment for 

Handtmann’s familiar filling and portioning 

systems, and the appropriate 

system solutions from Planteneers’ 

fiildMeat and fiildTex series. The latter 

are the basis for these meat and fat alternatives, 

which are produced with a 

flexible coextrusion system. The products 

can be plant-based alternatives 

to steak, filet strips, or bacon. The size 

and shape of the final products can be 

adjusted to customer desires, as can 

the definition of the fat layers. Depending 

on the fat ratio and the machine 

setting, asymmetrical fat marbling is 

possible. 

Another major advantage over existing 

production processes for marbled 

meat alternatives, such as 3D 

printing, is the high output. With a 

throughput of over a ton per hour, 

manufacturers can turn out large 

quantities of steak alternatives and 

thus meet the demand from larger 

trade partners. 

fmt 


www.planteneers.com 

www.handtmann.de/food 


Ingredients 

Collaboration + Innovation: 

How Can Food Science and Technology 

Transform the Food System? 

Registration Opens March 1, 2024 

Subscribe to our email list 

for advanced notifications. 

Interested in exhibits and sponsorships? 

Learn more at iftevent.org 


17

Ingredients 

Plant-based Ingredients for Healthy 

Aging 

Euromed presents innovative natural solutions for the nutraceutical, functional food and cosmetics industries 

At the Nutraceuticals Europe Summit & Expo 2024, to be held in Barcelona (Spain), March 6-7, 2024, Euromed 

will highlight its growing range of Mediterranean fruit and vegetable extracts. Mediterranean plants naturally 

contain valuable nutrients that have been proven to support cardiovascular, metabolic, digestive, immune and 

skeletal muscle functions, all of which are vital for healthy ageing. In addition, the botanical ingredients manufacturer 

will showcase its well-researched milk thistle seed extract for liver support and saw palmetto fruit extract 

for male health formulations, and potential hair health applications. Visitors to the event will be able to explore 

Euromed’s innovative ingredients in the Premium Substances Area. 

Andrea Zangara, Head of Scientific 

Communication and Medical Affairs at 

Euromed, says: “Growing older gracefully 

is no longer enough. Today’s consumers 

want products with functional 

benefits to actively support healthy 

ageing. With a portfolio of more than 

40 standardised botanical extracts, 

our company is well equipped to meet 

this demand, whether it’s for nutraceuticals, 

functional foods or beauty-fromwithin 

applications.” 

Pomanox® is a flagship product from 

the Mediterranean fruit and vegetable 

extracts range. With more than 12 published 

studies and several ongoing clinical 

trials, the pomegranate extract, which is 

rich in polyphenols including punicalagin, 

meets growing consumer demand for 

healthy ageing and wellbeing. Furthermore, 

Spisar® and CuberUp®, derived from 

spinach and cucumber respectively, are 

scientifically substantiated for their joint 

and muscle benefits. Published human 

studies show that both extracts play an 

important role in active ageing. In addition, 

as the world’s first manufacturer of 

standardized milk thistle extract since 

1971, Euromed will introduce Ethis-094, 

a brand offering pharmaceutical-grade 

milk thistle extracts in various standardizations 

for the nutraceutical and pharmaceutical 

industries. 

Research suggests that its main active 

component, silibinin, may have bene- 


Ingredients 

fits that go beyond liver support, and that it may also play a role 

in immunity, weight management and cardiovascular health. 

Meanwhile, thanks to its impressive bioavailability, lemonbased 

extract Wellemon® offers numerous application possibilities 

for various health and wellness products, from metabolic 

and immune support to nutricosmetics. For digestive 

health, Euromed has created Cynamed® – a natural artichoke 

extract with published prebiotic potential. With inulin and caffeoylquinic 

acids, Cynamed® may contribute to a well-balanced 

gut flora and a normal digestive tract. Last but not least, 

Prosterol® saw palmetto extract has been extensively studied 

and found to be effective for urinary problems associated with 

benign prostatic hyperplasia. 

All Mediterranean fruit and vegetable extracts are obtained 

from a quality controlled, transparent and sustainable local 

supply chain, and gently processed with an eco-friendly, proprietary 

technology that uses only purified water as a solvent. 

In recognition of its environmental efforts, Euromed recently 

received the EcoVadis platinum medal for sustainability. fmt 


www.euromedgroup.com 

Go discover 

what’s new in 

nutraceuticals 

and take advantage of the latest innovations 

14-16 May 2024 Geneva 

vitafoods.eu.com 

C 

M 

Y 

CM 

MY 

CY 

CMY 

K 


19

Ingredients 

First Global Edible Oil Supplier 

Meets WHO’s Best Practice on 

Eliminating iTFAs 

Cargill meets 2021 commitment; removes iTFA from fats and oils even in countries without legislative mandates 

As of Jan. 1, 2024, every Cargill food 

customer, no matter where they are 

in the world, can be confident that 

the company’s fats and oils comply 

with the World Health Organization’s 

(WHO) recommended maximum tolerance 

level for industrially produced 

trans-fatty acids (iTFA) in fats and oils. 

Cargill has achieved this milestone 

by becoming the first global supplier 

whose entire worldwide edible oils 

portfolio meets the WHO’s best practice 

standard on iTFAs, limiting iTFA 

content to no more than two grams 

per 100 grams of fats/oils, including in 

countries where there is currently no 

legislative mandate. 

While Cargill announced its commitment 

to removing iTFAs from its fats 

and oils portfolio in December 2021, 

the achievement reflects decades 

of work. The company’s iTFA journey 

spans more than a quarter century 

including early innovation, millions of 

dollars of investments in capital expenses 

and resources, and thousands 

of R&D hours. Along the way, Cargill 

has helped more than 400 customers 

create nutritious and tasty products 

that contribute to happier, healthier 

lives, removing more than 1.5 billion 

pounds of products containing iTFAs 

from the global food supply. 

“We’re pleased to see Cargill’s continued 

commitment to reduce industrially 

produced trans fats in all their oils, 

recently achieving their goal to align 

with the World Health Organization’s 

recommended standards,” says René 

Lammers, PepsiCo’s chief science officer. 

“This move aligns with PepsiCo’s 

successful reduction of iTFAs in our 

foods to meet this same standard, and 

we encourage our fellow industry partners 

to join us in this important initiative 

to evolve our food and beverage 

portfolio to be better for the planet 

and people.” 

In the past two years alone, Cargill 

has invested an additional $8.5 million 

to upgrade facilities to reduce the 

amount of transfat produced during 

oil processing, while working closely 

with more than 100 additional customers 

in two dozen countries to reformulate 

new product solutions that 

meet their needs. 

iTFAs are most often formed through 

the partial hydrogenation of vegetable 

oils (PHOs) but can also be created by 

high thermal treatment during edible 

oil refining. In 2018, the WHO called 

for the global elimination of iTFAs by 

2023, noting that trans fats intake greater 

than 1 percent of total energy intake 

is associated with coronary heart 

disease events and mortality. 

„We’re extremely proud that we’ve 

met our commitment and helped fulfill 

our purpose -- nourishing the world 

in a safe, responsible and sustainable 

way,” said Natasha Orlova, Cargill vice 

president for edible oils and managing 

director for North America. “Taking 

this industry-leading step, even in 

countries without current iTFA legislation, 

helps ensure consistency in their 

supply chain for larger food manufacturers, 

while offering Cargill’s breadth 


Ingredients 

of innovation and experience to smaller 

manufacturers.” 

To ensure compliance, Cargill has added 

iTFAs to its larger food safety and 

quality assurance program. This systems-based 

approach includes multiple 

layers of monitoring, compliance 

and auditing. 

In its latest progress report, the WHO 

noted that policies limiting the use of 

iTFAs have only been implemented in 

60 of the world’s countries, covering 

approximately 43% of the global population. 

This leaves the majority of 

the world’s consumers at risk for continued 

iTFA consumption. The report 

called on major suppliers of oils and 

fats to “follow the pioneering effort 

of Cargill to remove industrially produced 

TFA from the products that are 

sold to food manufacturers globally.”1 

“We are the first and only global edible 

oil supplier to commit to and meet 

the WHO standards consistently and 

across the board for our full global 

portfolio, and while we are understandably 

proud of this milestone, 

the WHO report highlights that much 

work remains,” Orlova said. “We have 

proven it is not only feasible to meet 

the iTFA recommendations while 

being mindful of saturated fat levels, 

but it can also be done without discernably 

changing the taste or texture 

of consumers’ favorite foods. We 

call upon other industry players to follow 

our lead and remove iTFAs from 

all their products, too.” 

Cargill has also taken steps to help 

advance industry-wide reformulation 

during the past two years, particularly 

in countries that did not have iTFA regulation 

at the time of the company’s 

commitment. Among its actions, in 

Pakistan, Cargill partnered with the 

Sustainable Development Policy Institute 

on a public awareness campaign. 

In Malaysia and Mexico, the company 

interacted with industry, academic 

and government stakeholders to raise 

awareness of WHO best practices, 

while sharing experiences and expertise 

in iTFA reformulation. 

fmt 

Reference: 

1 “Countdown to 2023: WHO Report 

on Global Trans Fat Elimination,” World 

Health Organization, 2022. Download 

at: https://www.who.int/publications/i/ 

item/9789240067233 


www.cargill.com 

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Processing 

Dairy Products: 

The Application of Texture Analysis on 

the Latest Developments 

Application of Texture Analyser in 

dairy product development 

The application of a texture analyser in 

dairy product research and development 

offers multifaceted benefits. Firstly, it facilitates 

product development by analyby 

Jo Smewing, Business Development Director 

The dairy industry has witnessed a surge 

in innovation over recent years due 

to shifting consumer preferences, dietary 

needs, sustainability concerns, and 

technological advancements. 

To survive in this competitive environment 

and retain consumer satisfaction 

and market share, manufacturers must 

invest in the quality of their existing 

products as well as new product development 

and innovation. Texture analysis 

is a key element in the production 

of high-quality dairy products and the 

development of new ideas. However, 

production methods, processing parameters, 

the need for ‘dairy-free’, no/low 

fat, 3D printing applications and potential 

ingredient substitution will all need to 

be considered as to their contribution to 

change in finished product texture. 

Non-dairy alternatives to yoghurt, for example, 

are available including yoghurts 

based on soy, almond, and coconut 

milks. However, the available non-dairy 

Figure 1: Typical cheese extensibility test and the resulting graph 

alternatives to yoghurt often suffer from 

poor texture, poor flavor, and/or low protein 

content. Plant-based cheese alternatives 

containing, for example, zein are 

also under investigation and there is an 

interest in work to find improved nondairy 

alternatives to yoghurt such as fermented/cultured 

products. 

There has also been a tremendous boom 

in the fortification of dairy products in recent 

years with the aim to often enhance 

the ability of consumers to prevent or 

combat numerous non-communicable 

diseases such as diabetes, high blood 

pressure, hypercholesterolemia and 

cancer. Additionally, fortified dairy products 

are suitable for supplying children 

and teenagers with extra minerals that 

are essential for growth or aimed at older 

people where calcium plays a major part. 

Active ingredients used in the formulation 

of functional foods giving such health 

benefits include vitamins such as vitamin 

B and D, minerals such as calcium 

and iron, plant derived ingredients such 

as phenolic compounds or extracts, essential 

oils and dietary fiber, and animal 

derived ingredients such as omega-3 

fatty acids. Various challenges, however, 

have to be overcome in the fortification 

of dairy products. For example, the use 

of soluble mineral salts (especially calcium) 

can lead to coagulation reactions 

with milk proteins, taste can be impaired 

and sedimentation can occur. All of the 

above can lead to negative consumer 

impact and therefore need to be investigated. 

As with any manufacturing innovation, a 

large amount of research takes place during 

development, and the end product 

must go through a quality control process 

to assess its physical properties. 


Processing 

sing the textural attributes of dairy items, 

aiding in the optimization of ingredient 

formulations to achieve desired mouthfeel 

and consistency. Once the perfect 

texture is achieved the texture analyser 

ensures quality control by maintaining 

consistent texture across production 

batches, thereby upholding product 

standards. It also plays a role in shelf-life 

analysis, enabling the monitoring of texture 

changes over time to ascertain shelf 

life and comprehend the impact of diverse 

storage conditions on product quality. 

In cases of ingredient substitution, 

where traditional dairy components are 

replaced with alternatives, the Texture 

Analyser ensures the preservation of the 

intended texture in the new formulation. 

Moreover, through the amalgamation 

of texture analyser data and sensory 

evaluations, researchers gain insights 

into consumer texture preferences. This 

technology supports dairy businesses in 

comparing their product textures with 

those of competitors, identifying market 

differentiators and avenues for enhancement. 

Additionally, the texture analyser‘s 

application extends to investigating the 

influence of various processing techniques 

such as pasteurization, fermentation, 

or homogenization on the texture 

of dairy products, thus contributing to a 

comprehensive understanding of product 

characteristics. 

All of these measurements and textural 

properties are possible by the correct 

choice of test for the Texture Analyser 

to perform. The sample is placed under 

the arm of the Texture Analyser and a 

suitable attachment selected in order to 

test the sample in a specific way by the 

choice of the following test types: compression, 

penetration, shearing, tension, 

bending, extrusion or adhesion. Examples 

of typical tests and their resulting 

graphs are shown below. 

Figure 2: Typical back extrusion test and resulting comparative graphs 

Figure 3: Typical spreadability test and resulting graph 

New ingredient and product ideas 

in dairy product research, development 

and production 

• Plant-based dairy alternatives: 

With increasing lactose intolerance 

and dietary preferences, there‘s a rise 

in plant-based dairy alternatives like almond, 

oat, soy, cashew, coconut, hemp, 

and pea milks and proteins. 

• Functional dairy products: 

Probiotic-rich yoghurts, kefirs, and fermented 

milk products that promote gut 

health are becoming popular. 

• High protein products: Greek 

yoghurt, Icelandic skyr, and proteinfortified 

dairy drinks cater to health and 

fitness-conscious consumers. 

• Low or reduced sugar products: 

As health concerns around sugar consumption 

grow, there‘s a push towards 

dairy products with reduced sugar or 

natural sweeteners like stevia and monk 

fruit. 

• A2 milk: Dairy products made 

specifically from cows producing A2 

protein, believed to be easier to digest 

for some people. 

• Lactose-free products: Lactosefree 

milk, yoghurt, and cheese products 

for lactose-intolerant consumers. 

• Dairy snacks: Portable dairy 

snacks, like cheese sticks or yoghurt 

pouches, suitable for on-the-go consumption. 

• Sustainability: Grass-fed, organic, 

and non-GMO dairy products appeal 

to consumers concerned about animal 

welfare and the environment. 

• Flavored dairy products: Exotic 

and novel flavors, like lavender, matcha, 

or rose, being introduced in yoghurts, ice 

creams, and milk drinks. 

• Plant-based cheese: Development 

of plant-based alternatives to dairy 

cheese provides a delicious and sustainable 

substitution for those with allergies 

and plant-based dietary preferences. 

• Probiotic-enhanced yoghurts and 

drinks. Dairy products fortified with vitamins, 

minerals, and Omega-3. 

By integrating the insights from a Texture 

Analyser with innovative ingredients 

and product ideas, dairy businesses can 

optimize product quality, meet evolving 

consumer preferences, and maintain a 

competitive edge in the market. fmt 


www.stablemicrosystems.com 


23

Processing 

Resource Savings in Cheese Processing 

thanks to Optimization of CIP Cleaning 

Swiss dairy company Züger optimizes 

the cleaning-in-place process 

Swiss dairy company Züger optimizes the cleaning-in-place process with the help of Baumer. 

by Thomas Schneider, Product Market Manager 

Züger Frischkäse AG is one of 

Switzerland’s largest dairy manufacturers. 

Legal requirements as well as the 

sustainability approach of Züger’s corporate 

culture result in constant production 

improvements. In the past few 

years, Züger has been able to achieve 

considerable savings in water and 

cleaning media with CIP cleaning. A key 

factor of this success is the conductivity 

sensor CombiLyz® AFI from Swiss 

sensor expert Baumer. 

The food industry is an important pillar 

of the Swiss economy, and Swiss dairy 

products in particular are very popular 

within the country and abroad. Züger 

Frischkäse AG is one of the country’s 

largest dairy product manufacturers. 

At its main plant in Oberbüren, around 

300 employees turn approximately 

2.8 million liters of milk into more than 

150 different types of cream cheese 

products, including cottage cheese, 

mozzarella, and mascarpone. Züger’s 

sales markets not only include Switzerland 

and its European neighbors such 

as Germany, Italy, and France – China 

and Japan also import the company’s 

cheese products. Since the turn of the 

millennium, Züger has enjoyed rapid 

growth. 

“Compared to 1996, when I first started 

working for Züger, we now process 

around 50 times the amount of milk”, 

explains Urs Koster, head of technical 

maintenance and new systems at Züger. 

The produced quantity increases 

further every year. Accordingly, the 

production system must be constantly 

adjusted and expanded. In addition to 

this rapid growth, Züger is increasingly 

facing another challenge – Swiss legal 

regulations regarding water consumption 

and environmental regulations are 

At its production site in Oberbüren, Switzerland, 2.8 million liters of milk are being processed by 

Züger. Picture: Baumer 

constantly being tightened. What is 

more, the corporate culture of Züger, 

which also produces a number of organic 

products, contains internal requirements 

for sustainable production. As a 

result, Züger launched an optimization 

process for its CIP procedure to lower 

the consumption of water and cleaning 

agents. 

A key factor for saving resources was 

more precise phase separation, for 

which Züger installed the conductivity 

sensor CombiLyz® AFI from Swiss 

sensor expert Baumer. The success 

of this measure is very notable – today 

the CIP process consumes up to 30 

percent less cleaning agent, up to 50 

percent less disinfectant, and up to 100 

000 liters less water per day. 

Quick measuring signal for reduced 

resource consumption 

The CombiLyz® conductivity sensor 

from Baumer offers optimal prerequisites 

for the phase separation of food 

materials, water, and cleaning agents 

during CIP: It measures the electric 

conductivity of the flowing medium 

very precisely and uses this as the basis 

to deduce the type of medium and 

its concentration. Thanks to the short 

reaction time of the temperature compensation, 

the system control of Züger 

receives an exact measured value 

within only 15 seconds. This way, the 

control can react quickly to precisely 

separate the individual phases by 

actuating valves. This is of essential 

importance as the consequences of a 

faulty or delayed measuring signal can 

be quite dramatic: “In the worst case, 

out CIP tank is flooded and the system 

goes down”, says Urs Koster. 


Processing 

“However, our aim was not only to 

avoid this but also to use resources 

considerably more efficiently. This is 

why a quick and reliable reaction of 

the sensor is important to us.” Its lid 

made of PEEK plastic with a one-piece 

hygienic design is responsible for the 

quick temperature compensation of 

the CombiLyz® AFI. It contains the 

inductive sensor elements for measuring 

the electric conductivity and the 

temperature sensor. The sensor tip 

has a low thermal mass and a low thermal 

transition resistance, allowing 

the temperature sensor to react very 

quickly even to great temperature 

fluctuation. Sensors with two-part 

lids, in which the temperature sensor 

is located underneath metal, are a little 

faster. However, the frequent temperature 

fluctuations that often occur 

in practical application put a thermal 

strain on the transition between plastic 

and metal, resulting in frequent 

cracks in these sensors, which cause 

them to fail and make them unsafe for 

use with food. 

In order to save resources, Züger implemented an optimization of the CIP process with fast and 

reliable Baumer sensors. Picture: Baumer 

A long-term reliable solution 

“Züger has relied on conductivity sensors 

from Baumer for a long time”, reports 

Urs Koster. They are used, for 

example, to determine the salt content 

in melt water as well as in the end product 

of mozzarella production, when 

separating the cream phase from water, 

or when recovering water. When it 

came to optimizing the CIP process, 

Urs Koster therefore quickly decided 

to use to the CombiLyz® AFI for this 

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25

Processing 

Züger Frischkäse AG with its headquarter in Oberbüren is one of the largest milk processors in 

Switzerland. Picture: Züger Frischkäse AG 

application as well. Nevertheless, this 

decision was not primarily based on 

brand loyalty. “Whatever I buy is completely 

benefit-oriented”, says Urs Koster. 

“I know what I need and then I simply 

look for the solution that matches 

my needs. And the CombiLyz® AFI is 

simply the best conductivity sensor 

on the market.” The savings from the 

successful optimization process allow 

Züger to comply with the legal specifications 

for resource consumption as 

well as its own requirements for sustainable 

production. When it comes to 

long-term reliability, Urs Koster is also 

satisfied with the Baumer sensor: “We 

have tried many things, because on 

paper all sensors perform the same. 

And in the first week usually everything 

functions as it should. However, what 

actually counts is the reliability over 

many years.” 

By optimizing the CIP cleaning process, up to 100 000 liters of water can be saved per day thanks to 

the Baumer conductivity sensor CombiLyz ® AFI. Picture: Baumer 

“The collaboration with Züger is demanding 

and exciting”, says Thomas 

Schneider, who is responsible for Züger 

at Baumer. “The long-term perspective 

with which projects are implemented 

is especially positive. This is in 

line with the philosophy of Baumer to 

not only sell products but to be a reliable 

partner for many years.” The benefits 

of this approach are felt by customers 

directly: “They understand what I need, 

offer advice when it comes to challenges, 

and recommend good solutions 

on their own initiative”, confirms Urs 

Koster. This is a major advantage, especially 

when it comes to continuous 

optimization projects, which Züger will 

continue to implement in the future, 

judging from its growth. 

fmt 

The Author: 

Thomas Schneider, Product Market Manager 

Urs Koster is division manager for technical 

maintenance and new plants and was jointly 

responsible for the optimization of CIP 

cleaning. Picture: Baumer 

Thomas Schneider, Product Market Manager 

Baumer AG. Picture: Baumer 


www.baumer.com/combilyz 

www.baumer.com/dairy 


Processing 

South African Citrus Leader Sitrusrand 

expands capacity and opens new Selling 

Opportunities with new Platforms 

This family-owned business in South African has gone global by matching consistent product quality with 

dependable supply. 

Located in South Africa’s Eastern 

Cape province, Sitrusrand is one of 

the citrus industry’s great success 

stories. What started as a 10-hectare 

mixed farm now stretches for 60 kilometers 

along the Sundays River, with 

1,400 hectares dedicated to citrus 

fruits which the business packs itself. 

Employing 1,500 people, Sitrusrand 

exports citrus fruit to many countries 

around the world. International sales 

have been built on a reputation for 

continuous supply and consistent product 

quality. 

Sitrusrand has expanded massively 

since Pieter Nortje, grandson of the 

farm’s founder, joined his father at the 

business in 1994. “Fortune favors the 

brave,” says Pieter, “and I always knew 

I wanted to farm on a bigger scale. I 

bought more farms and by travelling 

the world I was able to see the needs 

of different markets. It became my 

strategy to be able to supply supermarkets 

with a continuous presence 

of our fruit, and of the same quality.” 

Within a year Pieter joining the business, 

he had decided to build the 

farm’s first packhouse. This, he admits, 

“was a bit primitive. I was spending 

every single minute of the day in 

there, and I remember how tough it 

was sorting fruit by hand, making decisions 

between four classes of fruit. 

So I looked at packhouses in Europe 

with the latest technology. Then, when 

it became financially viable, we fitted 

the latest equipment. 

“Through mechanical sorting it became 

possible to eliminate human 

error and deliver consistent quality. 

Now the quality decisions were made 

instantly by computer and we were in 

full control of quality settings. Optical 

sorting made it possible for us to 

pack the same quality into a carton, 

and to adapt to market requirements, 

whether it’s packing better quality or 

lesser quality. Also, these days food 

safety is paramount worldwide, and 

our ability to pack fruit with lower or 

zero residues has given us a competitive 

edge. We can guarantee our 

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Processing 

customers what’s in the carton, and 

through that we’ve been able to create 

a brand.” 

As Sitrusrand grew, Pieter opened a 

second packhouse, then a third. This 

made it possible to dedicate one packhouse 

exclusively to oranges, another 

to lemons, and another to soft citrus. 

But still production grew faster than 

packing capacity – and so, in 2020, 

the business opened its fourth packhouse. 

This is equipped with TOMRA’s 

Spectrim sorter and grader, plus the 

Inspectra² platform for internal defect 

grading. 

The Spectrim and Inspectra² 

sorting and grading platforms 

You need the best equipment to get 

the best results,” says Pieter, “and 

with Spectrim and Inspectra², that’s 

what we’ve got. These machines have 

opened up new opportunities - especially 

the brix grading with Inspectra².” 

The Spectrim sorter and grader is the 

world’s most powerful fresh produce 

grading platform. With consistent lighting, 

powerful imaging, two infrared 

wavelengths, and machine learning, 

its accuracy is industry-leading. Spectrim 

sorts and grades minor and major 

defects, including surface blemishes, 

insect damage, misshapen fruit, bruising, 

and abrasions, and can identify 

hard-to-find product defects, including 

clear rot. Sorting parameters can 

be configured to grade for differing 

levels of defects, giving line operators 

the control to match product grades 

to different markets. 

The Inspectra² platform for internal 

defect grading utilizes a near-infrared 

spectrometer, mainly to detect brix, 

but also to provide valuable information 

about other properties important 

to citrus growers and packers. These 

detection capabilities keep bad fruit 

out of a good box, ensure fruit with 

the preferred taste profile goes to the 

right market, and help growers adjust 

their practices in the field to optimize 

internal fruit quality. 

Dependable for quantity as well 

as quality 

Sitrusrand Estate’s Production Manager, 

Attie Janse van Rensburg, explains: 

“We specialize in packing exactly 

what the customer needs. Our goal is 

to deliver quality food to markets all 

over the world, and we need the best 

machinery money can buy to get the 

best quality. Spectrim and Inspectra² 

have met our expectations, and then 

some. TOMRA understands what we 

need to see on a piece of fruit, what 

we need to do with it, and what we can 

do with it. 

“Spectrim is a lot better than our previous 

sorting equipment – we can 

sort-out a lot of blemishes with it, 

things we previously couldn’t sort-out. 

Whatever you want taken out, the machine 

can do it – not only according to 

blemishes, but with Inspectra², also 

according to the fruit’s sugar content. 

This has opened up new trading possibilities 

for us. 

“Traceability is also very important. 

We have to be able to trace our food 

back to the orchard where it was packed. 

TOMRA has played a vital role 

in this. This is important, not only for 

the market’s sake, but for ours as well: 

if food is picked-up in the packhouse 


Processing 

that we think was handled incorrectly, 

can sort out that problem in the orchard 

to prevent it happening again.” 

Attie observes that it is not only consistency 

of product quality that matters. 

He explains: “We also need consistency 

in our ability to deliver the 

fruit. And Spectrim helps with this too, 

because there is very little machine 

downtime. Spectrim and Inspectra² 

are very user-friendly, and TOMRA’s 

training was excellent. This means 

TOMRA’s help is not needed much – 

but when it is, they are there, whether 

it’s with remote support or visiting in 

person.” 

When Attie Janse van Rensburg is 

asked to sum-up his experience since 

investing in Spectrim and Inspectra², 

his answer comes without hesitation: 

“TOMRA Food is an amazing company 

to work with. And these are amazing 

machines. At Sitrusrand we pride ourselves 

on doing the best for our fruit, 

and TOMRA is the best we can do for 

our fruit.” 

TOMRA Food designs and manufactures 

sensor-based sorting machines 

and integrated post-harvest solutions 

transforming global food production 

to maximize food safety and minimize 

food loss, by making sure Every Resource 

CountsTM. 

The company has more than 13,800 

units installed at food growers, packers 

and processors around the 

world for Confectionery, Fruit, Dried 

fruit, Grains and Seeds, Potatoes, 

Proteins, Nuts, and Vegetables. These 

solutions include advanced grading, 

sorting, peeling and analytical technology 

to help businesses improve 

returns, gain operational efficiencies, 

and ensure a safe food supply. 

USE OUR TECHNOLOGIES 

TO BOOST YOUR BUSINESS! 

Like this 

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Today, TOMRA is leading the resource 

revolution to transform how the planet’s 

resources are obtained, used and reused 

to enable a world without waste. fmt 

19-20 JUNE 24 

BOOTH 545 


www.tomra.com 

SCHAAF TECHNOLOGIE GMBH 

www.foodextrusion.de 


Processing 

Accurate Filling and Contamination 

Elimination for Casa Mendes Gonçalves 

with Vinegar and Sauce Filling 

• Filling accuracy and Clean In Place (CIP) qualities of ultra-hygienic FaBLINETM hose are vital for Casa 

Mendes Gonçalves in production of vinegars, sauces and seasonings 

• Two-year warranty gave Casa Mendes Gonçalves assurance of a reliable hose 

• Maintenance downtime, cleaning costs and energy costs are all reduced due to FaBLINE benefits 

FaBLINETM PTFE lined hose is ensuring 

filling accuracy, easy cleaning and 

lower maintenance downtime time for 

Casa Mendes Gonçalves in its production 

of vinegar and sauces. 

Casa Mendes Gonçalves is a Portuguese 

company which creates vinegars, 

sauces and seasonings and sells to 

over 40 countries. Its brands include 

PALADIN, Peninsular and Dona Pureza, 

and also produces the sauces and 

mayonnaise for McDonald’s in Portugal 

and Israel. 

As well as product innovation and sustainability, 

Casa Mendes Gonçalves 

prioritizes technological and productive 

optimization of their production 

site in Golegã, Santarém, to ensure it 

can continue expanding its business. 

Casa Mendes Gonçalves uses flexible 

hoses for connections in filling machi- 

nes for sauces and vinegars, to connect 

flowmeters and filling nozzles. 

Consistent filling accuracy, reliability 

and cleanability are critical requirements 

in all components of the process 

for Casa Mendes Gonçalves. 

FaBLINE, a specialty food and beverage 

PTFE lined hose with kink-free 

design from Aflex Hose, part of Watson-Marlow 

Fluid Technology Solutions, 

has the properties and benefits 

Casa Mendes Gonçalves needed 

for this application. Aflex’s PTFE liner 

does not suffer from volumetric expansion 

(a regular cause of inaccurate 

dosage), while the patented design of 

the liner supports a significant improvement 

in number of dosing cycles in 

a dynamic application such as filling 

machine flexibles. 

FaBLINE is backed by European Food 

Contact and FDA certification and is 

MANGUEIRAS CASA MG: Aflex FaBLINE hose 

in place at Casa Mendes Gonçalves in Portugal 

an ultra-hygienic hose product with 

full compatibility with Clean In Place 

(CIP) and Steam In Place (SIP) process 

media and temperatures. 

Carlos Prino, Head of Maintenance at 

Casa Mendes Gonçalves, said: “In addition 

to enabling stable filling, Aflex 

FaBLINE are hygienic hoses and protect 

our products, preventing crosscontamination 

in terms of odor and 

color for the next product. 

Casa Mendes Gonçalves Paladin 2: PALADIN is one of the products available from Casa Mendes Gonçalves 


Processing 

“FaBLINE hoses replaced the existing 

hoses, which were fitted using typical 

hose clamps. Because FaBLINE 

hoses are crimped and hygienic, they 

allow for better cleaning through the 

CIP process that is carried out in this 

equipment. From the maintenance 

records we maintain we can also see 

that these FaBLINE hoses have a longer 

service life.” 

The hoses Casa Mendes Gonçalves 

previously used were food grade 

rubber and silicone, which displayed 

hold-up points at the end-fittings as 

well as being made from materials 

which are known to commonly absorb 

and leach particles between 

processes. This resulted in extensive 

cleaning cycles, which reduced productivity 

through lost time in operation 

and increased maintenance duties 

for operators. 

For tomato sauces, color absorption 

shows in silicone hose lines and crosscontamination 

is likely. But FaBLINE’s 

PTFE liner does not absorb product 

since it is an inert material, with easy 

cleanability and resistance to all common 

cleaning agents which reduces 

cleaning cycles in frequency and duration. 

This ultimately reduces cost in 

maintenance downtime – disconnecting 

and reinstalling hoses - and energy 

and chemical usage for cleaning. 

Matthew Coultas, International Sales 

Engineer at Aflex, said: “Aside from the 

benefits in process of the decision to 

use FaBLINE hoses, all Aflex Hose products 

come with an industry leading 

Casa Mendes Gonçalves Paladin 1: PALADIN is one of the products available from Casa Mendes 

Gonçalves 

24-month manufacturer’s warranty 

which gives a customer assurance of a 

reliable product. The longevity of Aflex 

Hose products surpasses direct competitor 

products due to its highly engineered, 

patented designs, in-house assembly 

and expert technical support. 

“Volumetric expansion happens in 

rubber and silicone hoses like those 

used by Casa Mendes Gonçalves before 

moving to Aflex. Pumping cycles 

and pressure causes the hoses to expand 

and contract between each dosage. 

Over quite a short time this expansion 

of these materials becomes 

permanent and therefore the amount 

of product which flows through the 

tube is permanently affected. It can be 

only 1-5 mL as an example, but when 

you are producing thousands of bottles 

per day it adds up. 

MANGUEIRAS CASA MG 2: Aflex FaBLINE hose 

in place at Casa Mendes Gonçalves in Portugal 

“Due to its inert nature, the PTFE tube 

of FaBLINE is not affected by pressure 

cycles, nor temperature or chemicals 

commonly used in food and beverage 

cleaning processes, therefore a customer 

can be sure that Aflex hoses will 

keep a consistent, accurate dosage 

throughout its lifetime.” 

fmt 


www.wmfts.com 

HYGIENIC SECURE 

Discover our outstanding new vacuum 

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Made in Germany! 

A N U GA 

2024 

H A L L 6 .1 , 

B O OT H A 0 1 0 

www.kgwetter.de 


31

Events 

Process Technology Advancing: 

Anuga FoodTec 2024 Revolutionizes 

Food Production 

++ Best Practice technologies ++ Three big trends in focus: digitalization, 

sustainability and individualization ++ 

Whether it is about complete production lines or individual process 

systems for milk products, cheese, beverages and viscous food – Best 

Practice technologies are currently called for that ensure both efficiency 

and product quality. At the same time, these systems must be 

scalable and flexible, in order to also be able to process new ingredients 

in future. In advance of Anuga FoodTec, which is taking place from 19 

to 22 March 2024 in Cologne, it is becoming clear that the latest generation 

of process technology systems distinguishes itself through three 

important trends – digitalization, sustainability and individualization. 

Matthias Schlüter, Director of Anuga FoodTec 

The goal of sustainably redesigning 

the food and beverage industries has 

never been as urgent as it is today. All 

the more important is it for producers 

to efficiently and flexibly use systems 

that are appropriate for this task. Not 

least, the consistently high quality of 

food and food safety is in the focus of 

developments. “Globally, we are seeing 

innovations of completely different 

kinds in process technology. This diversity 

is also reflected on the Cologne 

fair grounds at the stands of the exhibitors“, 

says Matthias Schlüter, Director 

of Anuga FoodTec. More than a third of 

the around 1,350 exhibitors from Germany 

and abroad present solutions in 

the field of process technology. And 

these already start with mixing – a 

complex process that often takes place 

at the start of production. 

Efficient in every production step 

Mixers are the workhorses of the food 

industry and are indispensable for the 

standardization of product masses. 

Where a simple batch mixer was sufficient 

15 years ago to process standard 

recipes with few ingredients, the situation 

has fundamentally transformed. 

The market is now more dynamic than 

ever before. Manufacturers change recipes 

several times per day in order to 

adapt their production to the changing 

wishes of consumers. A modern mixer 

must be able to master this complexity 

and be capable of mixing varied raw 

materials equally wet and dry, and that 

without making the process more difficult. 

At Anuga FoodTec, visitors will 

find a great variety of models that can 

be adapted to the respective requirements. 

An example of this are trajectory 

mixers. They introduce the shear 

forces by way of the inertia of the mass 

through the use of programmable trajectories. 

The highlight: the product 

found in the process container processes 

itself gently with itself, entirely without 

stirring tools. 

However, there is more than one process 

step behind the manufacture of 

food. The stirrers, kneaders, mixers, 

extruders, homogenizers and heat exchangers 

on the Cologne fair grounds 

are flanked by a large number of digital 

solutions that are 

specifically coordinated to the processes 

and network these to form a 

complete line. Recipe and batch management 

software makes it possible 

to plan and control fully-automated 

production. Thanks to central terminals, 

all functions, such as rotational 

speeds, vacuum values, exposure to 

gas or the speed of the conveyor systems, 

can be monitored and operated 

by one person. User-friendly designs 

ensure process-safe and intuitive operation 

and are also a response to the 

lack of skilled workers in the industry. 


Events 

www.anugafoodtec.com 

International 

supplier fair for the 

food and beverage industry 

COLOGNE, 19.-22.03.2024 

SETTING THE RIGHT COURSE 

FOR TOMORROW 

Discover innovations on the key theme Responsibility as well 

as further pioneering solutions at Anuga FoodTec 2024. 

Buy your tickets now! 

Koelnmesse GmbH 

Messeplatz 1, 50679 Cologne 

Tel. +49 1806 578 866 

Fax +49 221 821991020 

anugafoodtec@visitor.koelnmesse.com 


33

Events 

Digital and networked along the 

entire line 

The optimization of production processes 

occupies a lot of space at Anuga 

FoodTec. It is primarily the digital 

technologies that provide insights 

into the processes that were not so 

available in the past. Food manufacturers 

use this as the foundation for 

elevating their own production to the 

latest standard and to optimize the 

harmonisation of human being, machine 

and processes. With their portfolio, 

the exhibitors in Cologne begin 

at precisely this point – for example, 

with intelligent sensor and web-based 

process control systems that can also 

be retrofitted on existing systems. 

They enable comprehensive sustainability 

management at the central point 

of the plant control system. 

This enables cross-process automation 

from the preparation of raw materials 

with mixing and reduction through 

processing with portioning, dispensing, 

molding or extrusion to options like 

gripping and insertion of the products 

into the packaging. Intelligent feeds 

and precise sorting then subsequently 

ensure that the products are finally 

packaged and ready for shipping. With 

such an integrated complete solution, 

the individual product components for 

ready-made meals pass without interruption 

through the weighing and filling 

stations and are subsequently filled 

cleanly into bowls and sealed. 

Gentle processing for higher 

quality 

Food manufacturers face not only the 

challenge of continually improving 

the efficiency of their processes. They 

must at the same time ensure the durability 

and the quality of their products. 

Against this background, non-thermal 

preservation processes remain the 

trend. The solutions to be found in 

Cologne are bundled under the term 

”Minimal Processing“. These include, 

for example, high pressure processing 

(HPP). This enables the gentle preservation 

of food at 6,000 bar, without 

heat or additives. The products are 

treated directly in the final packaging. 

Because high temperatures are unnecessary, 

the products remain fresh 

and of a high quality. That works as well 

for vacuum and modified atmosphere 

packaging (MAP) as it does with PET 

bottles. 

New application areas in food processing 

are also always arising for pulsed 

electric fields (PEF). The technology is 

primarily used to date with vegetables 

and fruit. 

When producing French fries, PEF pretreatment 

has become the standard in 

the meantime. It results in a better cut 

appearance, reduced loss of raw material 

and starch losses for manufacturers. 

The process can be combined with 

conventional drying methods like hot 

air, freeze, vacuum, microwave or infrared 

drying and increases the attractiveness 

of the dried products – with reduced 

consumption of water and energy. 

The technology has recently promised 

great potential for the manufacture of 

wine or native olive oil. The principle 

of electroporation and the resulting 

discharge of cell sap is applied here to 

extract valuable ingredients. 

The future of food production 

From 19 to 22 March 2024, Anuga 

FoodTec will show what levers food 

producers can apply to elevate their 

production processes to the next level 

of resource efficiency and product 

quality. The exhibition programme will 

be complemented by conferences 

with prominent guests, interactive forums, 

panel discussions and lectures, 

special events, guided tours as well as 

the presentation of the International 

FoodTec Award 2024. The Main Stage 

Responsibility (Hall 9, B080/C081) and 

the Innovation Stage (Hall 5.2, C100/ 

D119) revolve around themes like automation, 

digitalisation, robotics, sustainability 

and process optimization. 

”This overarching perspective of Anuga 

FoodTec on developments of the 

industry thereby helps with reaching 

investment decisions for new technologies“, 

according to Matthias Schlüter. 

The Best Practice technologies shown 

at the trade fair offer trade visitors valuable 

stimuli in this regard. 

Anuga FoodTec is the leading international 

supplier fair for the food and 

beverage industries. Organized by Koelnmesse, 

the trade fair takes place 

from 19 to 22 March 2024 in Cologne, 

Ger,any and places the emphasis on 

the key theme of Responsibility. The 

professional and industry sponsor is 

the DLG, the German Agricultural Society. 

fmt 




Events 

Meet the Packaging Experts at Anuga 

FoodTec 2024 

SEALPAC presents its full range of highly efficient traysealers and thermoformers, from semi-automatic solutions 

with smallest footprint to high-output lines 

GO sustainable!, the motto of 

SEALPAC’s trade show appearance 

at Anuga FoodTec 2024, is more relevant 

than ever, as resource-saving packaging 

systems are in great demand 

within the food industry. At the event In 

Cologne, Germany, the packaging expert, 

and leading manufacturer of hightech 

traysealers and thermoformers, 

will be presenting contemporary solutions. 

Whether it concerns high-performance 

lines or entry-level concepts, 

at stand C40/D41 in hall 9 the trade 

visitors will find innovative packaging 

machines that set the tone with their 

particularly economical use of materials 

and energy. 

SEALPAC’s all-round, semi-automatic 

M-Flex traysealer 

Aluminum and stainless-steel containers 

in GastroNorm (GN) format, which 

are used by artisan butcher shops, suppliers 

of out-of-home meals, and community 

caterers, can now be sealed 

under modified atmosphere in a highly 

efficient manner. With its new, semiautomatic 

M-Flex traysealer, SEALPAC 

enables these companies with smaller 

production volumes and frequent product 

changes to enter the professional 

world of tray-sealing. 

The M-Flex traysealer takes up little 

space and can be used for various 

applications, formats, and materials. 

At the SEALPAC stand in Cologne, visitors 

will experience semi-automatic 

packaging at the example of the innovative 

FlatSkin® application, which 

uses a high proportion of fibre and as 

little plastic as possible, as well as modified 

atmosphere packaging of standard 

plastic trays. They can convince 

themselves of the user-friendly operation 

and flexibility of the SEALPAC M- 

Flex. Its tooling quick exchange system 

enables product changeovers with minimum 

downtime. 

A6max trayszealer: resource-saving 

packaging with optimal appearance 

SEALPAC will prove at the trade fair 

that fresh food products, such as 

minced meat, can be packaged safely 

and in a resource-saving way, yet still 

be presented appetizingly, on any 

Amax-series traysealer. Based on a 

SEALPAC A6max, you will see that 

the trays are reliably sealed under 

MAP at highest speeds. This is done 

using ultra-light trays in an optimized 

format of 190 x 144 mm. The weight 

of these trays has been reduced by 

up to 20% compared to conventional 

plastic trays. The solution not only 

saves materials, but it also offers 

logistical advantages thanks to the 

standardized format. The ultra-light 

trays can be easily stacked and will 

present any product in an appetizing 

and attractive way on the retail shelves, 

whilst keeping those shelves 

neat and tidy. 

The Amax-series traysealers are characterized 

by their particularly lowwear 

and low- maintenance design. 

They are driven by high-quality servomotors 

that allow for extremely 

smooth production runs, unrivalled in 

the market until today. As a standard, 

any Amax traysealer is equipped with 

the so-called EnergyManager module, 

which minimizes energy consumption. 

Naturally, these innovative machines 

are also suitable for producing hybrid 

packaging concepts with a reduced 

plastic and high cardboard content, 

such as eTray®, FlatMap® or FlatSkin®. 

Packaging innovations that 

inspire 

The Supermarket of Innovations has 

become an integral part of the SEAL- 

PAC stand at any trade show presence. 

This time, there will be no less than six 

refrigerators filled with an abundance 

of international product samples. Make 

sure to look at this exciting selection of 

brand-new, creative packaging concepts 

from all over the world, which will 

inspire any expert. 

fmt 


www.sealpacinternational.com 


35

Events 

Award-Winning Extraction Technology 

International technology group ANDRITZ will present its comprehensive range of solutions for dewatering, 

drying and automation in the food industry at Anuga FoodTec in Cologne. Among the highlights is ANDRITZ’s 

innovative extraction system, which will receive the prestigious International FoodTec Award. 

Turbex to receive gold medal 

ANDRITZ recently developed the highly 

efficient Turbex extraction system for the 

production of functional nutrients. Using 

patented technology, it extracts highquality 

nutrients from botanicals and 

natural products and turns side streams 

such as orange peel or brewer’s spent 

grain into revenue-generating materials. 

Turbex delivers up to 50% higher yields 

and consumes up to 30% less energy 

than conventional extraction methods. 

On March 19, at Anuga FoodTec, Turbex 

will be awarded a gold medal under the 

International FoodTec Award from the 

German Agricultural Society, which has 

recognized groundbreaking developments 

in innovation, sustainability and 

efficiency in the food technology sector 

since 1994. 

Leading the way in innovation with Food 

Innovation Xperience center 

Another highlight ANDRITZ will present 

at Anuga is the recently opened Food 

Innovation Xperience center for food 

and feed processing including alternative 

proteins. This development and 

technology center offers customers and 

research institutes the opportunity to 

conduct feasibility studies and pilot plant 

tests for scale-up or R&D activities under 

food grade or even ATEX conditions. 

Meeting the growing demand for 

alternative proteins 

In response to the growing global demand 

for alternative proteins, ANDRITZ 

leverages its comprehensive product 

portfolio to provide customers with 

tailored end-to-end solutions and support 

in scaling up production. Visitors to 

Anuga can explore ANDRITZ’s wide range 

of process solutions for the production 

of alternative proteins, in particular 

from sources such as peas, pulses, lentils, 

insects and animal by-products. 

ANDRITZ’s solutions for the food industry 

are complemented by state-of-the art 

automation and digitalization technologies 

for maximum efficiency and a comprehensive 

service offering that includes 

upgrades, rental machines, service 

agreements, process optimization and 

training programs. 

fmt 


www.andritz.com 

A mobile Turbex unit will be showcased at the ANDRITZ stand (B091) in Hall 5.1. 


1/10/24 12:18 PM 

31377 

Events 

Modular Hygienic Cleaning 

Semi-active Wheel and roller cleaning for industrial forklifts 

With the new CLEAN-FIELD HD-Line 

model series, Kohlhoff Hygienetechnik, 

Unna, is expanding its range of 

cleaning fields with a further variant 

that has been designed for a total load 

of up to 5000 kg. These systems can 

therefore also be used by industrial 

forklifts in order to avoid the entry of 

contaminants or the carry-over of dirt 

when transporting goods. 

All CLEAN-FIELD models can be adapted 

to individual hygiene requirements. 

If, for example, access control is required, 

the additional equipment with 

an automatic swivel gate is possible. 

For increased hygiene requirements, 

further components are available - ran- 

On-floor variant CLEAN-FIELD SL-Line 

ging from hand disinfection or entrance 

control devices with turnstile to a 

complete compact hygiene lock. fmt 


www.kohlhoff-hygiene.de/en/ 

Simply by driving or walking onto the 

CLEAN-FIELD, the self-swinging brush 

elements integrated in cassettes are 

immediately set in motion and semiactively 

(mechanically) clean both 

wheels and rollers as well as shoe soles 

- optionally wet or dry. With the wet 

cleaning option, the system is additionally 

equipped with an automatic dosing 

system. It ensures that sufficient 

cleaning or disinfecting liquid is always 

available. 

CLEAN-FIELD HD-Line cleaning field including automatic swing gate, automatic dosing and 

hand disinfection 

The modular cleaning fields are available 

as built-in or surface-mounted 

versions in various dimensions. The 

variants designed for floor installation 

require an installation depth of only approx. 

60 mm. Only the CLEAN-FIELD 

SL-Line model series, which was designed 

for a total load of up to 500 kg, can 

be used as an on-floor variant. 

To clean the tubs and brush elements, 

the individual cassettes can simply be 

folded up and locked. If necessary, they 

can also be completely removed. When 

hung in a specially developed cleaning 

trolley, brushes can be cleaned easily 

and thoroughly. 

1/24 

Vol. 38 • 

ISSN 0932-2744 

Hall 10.1 

#C030 

March 

19-22 

er 

e & 

Profit 

ood Cutting 

processors 

xpertise to 

solutions for 

vegetables. 

ent delivers 

e reduction 

icing, slicing, 

ieve your 

oals. 

Please visit Dr. Harnisch Publications 

at Anuga FoodTec, 

Boulevard Central Stand A048 

The Global Leader in Food Cutting Technology 

Set up a free test-cut of your product. 

www.urschel.com 




Innovation Cha lenge 





rademarks of Urschel Laboratories, Inc. U.S.A. 


37

Events 

Facing up to Production Challenges 

Krones at Anuga FoodTec 2024 

What are the challenges faced by beverage 

and food producers worldwide? 

One is certainly ensuring security 

across the entire production process 

– because, of course, only products of 

impeccable quality should ever roll off 

the line and make their way to consumers. 

Another is sustainability, a factor 

that applies along the entire value 

chain. As we approach the end of certain 

finite resources, society has an 

obligation to do everything in its power 

to protect the natural environment 

and our planet as a whole. Of course, 

it goes without saying that these topics 

also play a central role in the vision and 

mission of the Krones Group, whether 

for new and continuing developments 

or for its many overarching concepts 

and services. 

At Anuga FoodTec 2024, Krones, together 

with its subsidiaries Steinecker, 

Milkron, Evoguard and HST, will be 

presenting plant and engineering solutions 

for beverage and food production. 

One main focus will be on showcasing 

customized, holistic sustainability 

concepts, especially those designed to 

save water and energy in the production 

process. 

Integrated modular sustainability 

concepts 

Krones plant engineering looks at a 

customer’s entire value chain and offers 

advice for recovering and recycling 

energy and water across the 

production operation. Steinecker and 

Milkron also offer a variety of ap-proaches 

to optimize sustainability in the 

production of milk and dairy products 

and plant-based alternatives, juices 

and soft drinks. Specific applications 

include HydroCircle, a complete concept 

for wastewater recycling, and 

specially designed heat exchanger 

systems or heat pumps for sustainable 

energy recovery. 

Bioreactors for the “new food” 

sector 

When it comes to leveraging synergies, 

Krones doesn’t limit itself to 

simply choosing solutions for customers. 

Instead, the company seeks to 

use them to develop new systems and 

technologies, drawing on decades of inhouse 

expertise in process technology 

and plant engineering and applying it 

to new and different product categories. 

The latest example of this comes 

from Steinecker, whose knowledge of 

Steinecker’s bioreactor was premiered at the BrauBeviale 2023. It holds 500 liters and is used to 

produce ten to twenty per cent biomass. 

and technology for fermenting beer, 

combined with Krones’ aseptic expertise, 

can be adapted to accomplish the 

cell-based manufacturing of new food 

products. Steinecker’s bioreactor is 

suitable for both precision fermentation 

and cell cultivation, making it possible 

to manufacture new food products 

like alternative proteins for meat substitutes 

and whey and egg proteins. Krones 

recently launched a partnership 

with the Swiss startup Food Brewer, 

and now the two companies are testing 

various applications and sharing the 

results with other companies to develop 

their own recipes and trials. 

Equipment for the production and 

preservation of beverages and 

foods 

For further process technology, Krones 

also offers a diverse range of solutions, 

from the plant planning and engineering 

expertise of Milkron to HST’s 

HLI90 high-pressure homogenizer and 

the VarioAsept D direct-heating system 

from Krones right through to the broad 

portfolio of pumps and valves from Evoguard 

and Ampco, for both standard 

and aseptic applications. Krones is also 

driving security and sustainability in 

other filling and packaging processes. 

For instance, by offering filling valves 

specially designed for the respective 

final product, we are ensuring the highest 

quality when filling milk and dairy 

products and plant-based alterna-tives, 

juices and sauces. Meanwhile, LitePac 

Top is one of the most sustainable packaging 

concepts available today for 

PET containers and cans. 

Integrated concepts and solutions 

are among the greatest strengths of 

Krones process technology and of the 

entire group. And the group’s 18,000+ 

employees around the world are doing 

everything they can to make bev-erage 

and food plants even more sustainable 

and ready for a better future. 

fmt 


www.krones.com 


c. U.S.A. 

Events 

Fresh, Sustainable Packaging Solutions 

At the upcoming Anuga FoodTec 2024, 

the worldwide food and beverage industry 

hotspot, in Cologne, Germany, 

Coveris will present its sustainable 

packaging solutions, including its latest 

BarrierFresh MAP skillet, proven 

MonoFlex films and block bottom bag 

range. Offering enhanced shelf-life and 

point-of-sale presentation, all these 

solutions answer the food market’s 

growing demand for environmentally 

friendly solutions. 

“At Coveris we built our entire sustainability 

strategy around the vision of 

No Waste as we believe that fighting 

waste in all its forms is the driving force 

of a more sustainable future. Our packaging 

fits into this strategy well and 

offers the market what it has been looking 

for years –sustainable yet highly 

effective and protective solutions’, 

summarized Katja Killian, BU Flexibles 

Business Development Director from 

Coveris. 

Enhanced product protection while 

boosting shelf appearance 

The highlight of the show will be Coveris’ 

longest shelf-life sandwich packaging, 

BarrierFresh MAP skillets, which keep 

sandwiches fresher for longer by controlling 

pack atmosphere, supporting food 

waste reduction targets. With excellent 

product visibility, Coveris’ BarrierFresh 

MAP skillets deliver great branding opportunities 

and shelf-presentation whilst 

robustly protecting the product. 

Visitors to Anuga FoodTec 2024 will also 

be able to see Coveris’ extended range 

of recyclable PE and PP MonoFlex 

films and laminates available in various 

formats and sizes. Providing a direct replacement 

for non-recyclable or difficultto-recycle 

plastics, MonoFlex packaging 

has been developed to maintain product 

shelf-life, performance, functionality, 

and packing efficiency for a range of markets 

including fresh produce, meat, fish 

Photo: Coveris’ packaging solutions which 

visitors to Anuga FoodTec show will be able to 

learn more about. 

and poultry, dairy, ambient foods and bakery 

goods. 

Last, but not least, 100% paper-based 

block bottom premade bags are an alternative 

solution for bakery, dried foods, 

confectionery, and snack brands which 

are looking for attractive shelf appearance 

while ensuring barrier protection 

against external factors. 

fmt 


www.coveris.com 

1/24 

Vol. 38 • 31377 

ISSN 0932-2744 

Come and see for yourself: 

www.harnisch.com 

Global Leader in Food Cutting Technology 

a free test-cut of your product. 










1/10/24 12:18 PM 

Perfectly positioned. 

The international specialist magazines from Dr. Harnisch Publications 

You can now explore our newly designed website, with a 

clear focus on responsive design and easily usable applications. 

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

find bonus news coverage, events, subscription and 

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Our publications include: 

- Technology & Marketing - 


39

Events 

State-of-the-Art Filling Technology 

Feige FILLING, leading supplier of filling machines for liquid and pasty products, will present itself at ANUGA 

FOODTEC together with technology brands BEHN & BATES, NEWTEC BAG PALLETIZING and QUAT²RO. 

New semi-automatic pallet filling 

station for liquid and pasty products 

From the semi-automatic product 

series, FEIGE presents the new ELE- 

MENTRA®16 with second scale base, 

which comes in a fresh stainless steel 

design, equipped with the new FEIGE 

web HMI. This machine gives an insight 

into the semi-automatic product portfolio 

of FEIGE, with its large selection 

of product-specific designs. The semiautomatic 

pallet filling station advertises 

with the feature of servotechnology 

FEIGE ePower, where former pneumatic 

components are now replaced by 

electrically operated components, e.g. 

the base height adjustment and the 

lifting unit. This feature is sustainable 

and forward-looking for energy-saving 

components. Notable feature of the 

ELEMENTRA®16 is the second scale 

base, enabling both large and small 

containers on one filling machine. 

Highly user-friendly: the FEIGE 

Web HMI 

The FEIGE web HMI has particularly 

been adapted to the customers requirements 

and convinces as interface 

between operator and machine with 

multi-touch operation and gesture control. 

The intuitive design ensures quick 

orientation and smartphone-like operation 

for higher productivity and shorter 

training times. Web technologies support 

tailored visualizations for highest 

demands. In addition, the new recipe 

management with grouped parameters 

provides an improved overview. Photos 

and videos now support alarm-related 

help texts for easy understanding. FEI- 

GE also offers visitors a very special experience 

with the possibility to present 

further products up close and in detail 

in 360° presentations. A virtual booth 

gives an exclusive insight into the latest 

developments and projects, which are 

presented in many perspectives. 

industrial applications over the years, 

particularly for filling a variety of food 

products. At ANUGA FOODTEC, the 

packaging experts are showcasing the 

latest version of the packer. This variant 

ensures a uniform product discharge 

from the filling vessel with high filling performance, 

low air consumption, and reduced 

maintenance and cleaning effort. 

Furthermore, the latest development 

in the RADIMAT® family, the RADIMAT- 

PATHFINDER, will be introduced: This 

solution is distinguished by its secure, 

reliable, and automated transportation 

of individual empty bags over longer distances 

to the filling spout for placement. 

In addtion, the BEHN + BATES stand will 

feature a BESPOKE Shop presenting 

the entire range of possible packaging as 

well as services related to the bags. 

Bag palletizer from NEWTEC BAG, 

digital product innovations from 

QUAT²RO 

With the introduction of TERRAM 

800 G, NEWTEC BAG has revolutionized 

the palletizing of 5 to 50 kg 

bags. At ANUGA FOODTEC, NEWTEC 

BAG will show the latest orientation 

clamp – one of the essential modules 

of the TERRAM palletizer for optimal 

and swift bag alignment before palletizing. 

QUAT²RO debuts QUAT²RO® Connect, 

an intelligent system taking 

data analysis across the production 

cycle to a new level. The platform offers 

cross-manufacturer insights into 

manufacturing status and is designed 

for future adaptability and compatibility 

with web-based devices. Furthermore, 

QUAT²RO introduces the 

upgraded QUAT²RO® Batch software 

with enhanced user interface and 

features as well as QUAT²RO® Production, 

a digital system streamlining 

packaging, loading, and mixing. fmt 


www.behnbates.com 

www.www.feige.com 

Pivoting pallet filling equipment ELEMENTRA 16 with 2nd scale base for small containers 

Pneumatic packer, new bag applicator 

and packaging material 

BEHN+BATES‘ pneumatic packer has 

proven itself as a reliable solution in 


Packaging 

AS FAR AS YOUR EYES CAN SEE: 

INFINITE OPTIONS FOR PACKAGING FOOD. 

BROUGHT TO LIFE WITH SCHUBERT. 

ANUGA FOODTEC COLOGNE 

MAR 19 - 22, 2024 

HALL 7.1 BOOTH C-071 

WELCOME 

Being fl exible is good, being fast and fl exible is even better. Schubert packaging machines are 

leading the way. Intelligent control and precise robotics can now replace complex mechanics to 

ensure maximum fl exibility in all packaging processes. In fact, 80% of the leading FMCG companies 

count on us and our fl awless packaging combined with the lowest possible consumption. In line 

with our Mission Blue Sustainability Initiative: A winning proposition – for our planet and for you. 

www.schubert.group/en/food.html 


Packaging 

HAK is the first Vegetable Producer to 

use Terra Forest-based Polymers 

SIG carton packaging modernizes the conventional ambient vegetable aisle in the Netherlands 

As demand for more innovation and sustainable 

packaging continues to grow 

from manufacturers, retailers and consumers, 

SIG carton packaging continues 

to meet these needs. The traditional long 

life vegetable aisle, made up of mainly 

cans and glass, is now being disrupted 

by SIG carton packs, with its many convenience, 

efficiency, and sustainability 

benefits. 

HAK, the leading Dutch plant-based 

food producer, has recently opted to 

use SIG SafeBloc carton packs – a more 

sustainable packaging option compared 

to cans or glass jars* – to ensure its 

pulses products are optimally protected 

to retain their high quality over a prolonged 

period. The high share of renewable 

materials and resource-efficient carton 

packaging results in a significantly lower 

CO2 footprint*. 

HAK is the first vegetable producer 

among SIG's customers to use the sustainable 

packaging material SIG Terra 

Forest-based polymers. 90% of the pa- 

ckaging material is forest-based – including 

polymers linked to forest-based 

renewable sources via a certified massbalance 

approach. They are a move away 

from conventional fossil-based polymers. 

Nicole Freid, CEO at HAK: “As we strive 

to accelerate the protein transition from 

animal to healthier and environmentally-kind 

pulses, we aim to set a new 

packaging standard in this category 

which makes eating pulses even more 

accessible. By offering our consumers 

the latest sustainable packaging solution 

from SIG, we ensure the packaging 

perfectly complements our plant-based 

food portfolio in a contemporary and refreshing 

way.” 

The convenient carton pack is perceived 

by consumers as a modern solution that 

is lightweight and handy. Its space-saving 

shape makes it easy to carry, handle, 

store, and dispose of for recycling at 

home. Manufacturers and retailers benefit 

from SIG carton pack’s logistical 

and storage efficiency, both in transportation 

and retail. 

José Matthijsse, President & General 

Manager Europe at SIG: “Vegetables and 

pulses in carton packaging fit with the 

efforts of food companies such as HAK, 

who reduces its ecological footprint by 

investing in organic products, reducing 

CO2 emissions, and choosing pulses as 

an alternative protein source. We continue 

to work closely with HAK to support 

them in delivering the latest sustainable 

packaging solutions and I’m convinced 

our partnership will put them in an excellent 

position for market penetration and 

volume growth, as well as improving the 

company’s environmental standing in 

the category.” 

fmt 

* based on the results of a comparative 

ISO-compliant, critically reviewed LCA of 

retort food carton versus other substrates: 

https://cms.sig.biz/media/14543/lca-food_ 

sig-final_report_incl-critical-review.pdf 


www.sig.biz 

HAK, the leading Dutch plant-based food producer, has recently opted to use SIG SafeBloc carton packs – a more sustainable packaging option compared 

to cans or glass jars* – to ensure its pulses products are optimally protected to retain their high quality over a prolonged period. Photo: HAK/SIG 

42 

food Marketing & Technology • February 2024

Packaging 

For a High-impact Premium look 

in Coffee and Confectionery Packaging 

Sappi’s “Algro Finess C” flexible packaging 

paper for food items 

Flexible packaging paper manufacturer 

Sappi Europe has further optimized its 

well-established Algro Finess product 

portfolio and is now offering “Algro Finess 

C”, a coated flexible packaging paper 

specially developed for coffee packaging. 

It excels with its high-quality 

appearance and superior printing and 

converting properties. The new paper 

also effectively reduces fold and color 

cracking which negatively impacts 

the packaging’s appearance at POS. 

Sappi is the market leader in the field 

of coated flexible packaging papers. In 

recent years, the innovation driver has 

continuously advanced its portfolio 

and customized its solutions to meet 

its customers’ very unique product requirements. 

• Sappi “Algro Finess C” with a 

high-gloss surface 

• For wrapper applications such as 

coffee, snacks and confectionery 

• Effectively reduces fold and 

color cracking 

• Outstanding printing and 

converting properties 

Passionate coffee drinkers cannot 

imagine beginning the day without 

their favorite hot beverage. For real 

coffee connoisseurs, both the quality 

of the packaging content as well 

as its image – i.e. the design and packaging 

– play a decisive role. To impress 

them in-store, packaging and 

speciality paper manufacturer Sappi 

Europe has developed the new “Algro 

Finess C”, a paper that manufacturers 

and brand owners can use to further 

motivate consumers to buy their products. 

“Algro Finess C” – for that extra 

touch of finesse 

The new MGBK (Machine Glazed 

Bleached Kraft) paper, which is double-coated 

on one side, was specially 

developed for flexible packaging applications 

and is ideally suited for 

many wrapper applications in the coffee 

and food sector, such as snacks 

and confectionery. Especially coffee 

packaging tends to exhibit fold and 

color cracking after printing and folding, 

exposing white areas. “Algro Finess 

C” was developed to reduce and 

prevent these unsightly cracks. The 

paper features a high-gloss surface 

and a treated reverse side. Available 

in grammages of 80 g/m² and 90 g/ 

m², it is also suitable for direct contact 

with food thanks to its unique 

properties. 

Superb printing and finishing 

The flexible packaging paper also excels 

with its outstanding properties 

in printing and finishing. Thanks to its 

high-gloss surface and outstanding 

printability, you can achieve excellent 

printing results with “Algro Finess C” 

using flexographic or gravure printing 

processes. Exceptionally high-quality 

color and tonal value reproduction 

ensure a striking appearance with 

which manufacturers and brand owners 

can make an impression at POS. 

“Algro Finess C” also leaves nothing 

to be desired in terms of its strength. 

Thanks to its exceptional rigidity, the 

paper can be easily processed as a 

wrapper in the packaging line – even 

at high speeds. 

fmt 


www.sappi.com. 


Packaging 

Flexible Packaging Machines Support 

Confectionery Manufacturers 

when it comes to Sustainability 

Confectionery needs to be packaged hygienically, efficiently and, to an ever increasing extent, sustainably. At 

ProSweets 2024, Gerhard Schubert GmbH will be demonstrating how it is supporting confectionery manufacturers 

on their journey towards more sustainable processes and packaging with robot technology developed 

in-house and comprehensive consulting services. 

Be it consumer wishes or legal regulations 

– the issue of sustainability is 

playing an important role for more and 

more confectionery manufacturers. 

Gerhard Schubert GmbH, a packaging 

specialist who is very much aware of its 

responsibility, has always placed great 

importance on environmental awareness. 

The company has clearly defined 

extensive goals and measures with its 

Mission Blue Sustainability Initiative. 

In order to provide companies with 

the best possible advice on tackling 

this multi-faceted challenge, Schubert 

experts provide support with its Packaging 

Perspectives services in the 

selection of materials and the design 

of packaging solutions that are both 

machine-compatible and environmentally 

friendly. 

Schubert’s flexible, modular and easily 

converted packaging machines process 

both conventional and fully recyclable 

packaging. Robot-based TLM 

technology handles a wide range of 

carton formats, trays, plastic crates as 

well as standard and paper-based flowpack 

films without compromising on 

quality. Martin Sauter, Head of Sales at 

Schubert, adds: “We are continuously 

developing our innovative packaging 

machines, especially in terms of sustainability. 

Last year, for example, we 

equipped our Flowpacker with Box Motion 

sealing technology, which enables 

cross-sealing using ultrasound. The 

seal is also ideal for recyclable flowpacks 

made from monofilms or paperbased 

films.“ 

Optimised packaging sizes save 

on materials 

In addition to using more sustainable 

materials, packaging size also plays 

a decisive role in environmental protection. 

A few millimetres saved per 

pack can lead to considerable material 

savings all told. However, smaller 

packaging sizes can only be achieved 

if they can be filled with confectione- 

The Bahlsen company saves 112 tons of plastic per year with new packaging developed by Schubert for its “PiCK UP” biscuit bar. 

44 


Packaging 

ry without compromising on quality. 

This is ensured by Schubert’s pick & 

place robots which play an important 

role in the packaging process. They 

pick up confectionery such as bars or 

chocolates and place them into trays, 

cartons or thermoformed packaging 

with millimetre precision. They can do 

so thanks to the vision system developed 

by Schubert which also serves as a 

quality control for the products before 

packaging. 

Cardboard packaging without 

glue and a hybrid solution with 

extremely thin film 

Although Gerhard Schubert’s main focus 

is on modular, digital, robot-based 

packaging machines, the company 

also selectively develops sustainable 

packaging processes. Last year, the 

Crailsheim-based company introduced 

two environmentally friendly solutions 

they developed in house: Dotlock, a 

technology that makes cardboard packaging 

entirely glue-free, and a cardboard-monofilm 

hybrid solution – also 

without glue – that greatly minimises 

the use of plastic. 

Dotlock is based on so-called ‘clinching’ 

technology used for joining metals. 

The cardboard layers are pierced 

with a needle from one side, forming 

a collar on the other side. This is then 

pressed onto the cardboard to create 

a stable force & form fit. As a 100 per 

cent glue-free packaging solution, Dotlock 

is completely recyclable via the 

paper cycle. The new hybrid packaging 

consists exclusively of cardboard and 

very thin monofilm, both of which are 

very easy to separate after use and 

therefore fully recyclable. 


www.schubert.group/en/ 

The pick & place robots ensure exact, millimetre-precise placement of confectionery into the packaging. 


Packaging 

Flexible Film Range unlocks Recycling of 

Protein Packaging 

In response to the increased demand 

for sustainability in fresh protein packaging, 

Klöckner Pentaplast (kp), 

global leader in rigid and flexible packaging 

and specialty film solutions, 

has shown how packaging can rise to 

the challenge through increased recyclability. 

kp has highlighted its new recyclable 

Flexible range, which comprises kp FlexiLid® 

EH 145 R, kp FlexiFlow® EH 145 

R and kp FlexiVac® R, as an example of 

how flexible packaging can be created 

with recyclability at the forefront of design 

- a significant step-change for the 

protein industry. 

Christophe Rossé, Marketing Director, 

Flexibles, at kp, explains: “While sustainability 

has been topping the priority 

list for many food businesses, flexible 

films for the protein market have had 

a tougher road to packaging circularity. 

For a long time, the plastic film packaging 

used with fresh meat products 

has been non-recyclable and destined 

for linear waste streams and ultimately, 

incineration or landfill. However, businesses 

like kp have been relentless in 

pushing the boundaries, and our new 

flexible film range shows the fruits of 

that work. 

“At the heart, it’s testament to our commitment 

to environmental stewardship 

and circular economy principles in food 

packaging. By ensuring our designs 

perform as well as – or better than – incumbent 

non-recyclable films, we are 

showing that today’s protein businesses 

don’t need to choose between recyclability 

and performance; they can 

have both.” 

kp FlexiLid® EH 145 R is one of the 

world’s thinnest barrier lidding films. 

Designed following Ceflex guidelines 

for D4ACE PE mechanical recycling, 

it exceeds packaging guideline specifications, 

with more than 90% PE content. 

kp FlexiLid® EH 145 R offers high 

barrier properties, anti-fog features, 

and easy printing, for shelf standout. 

Its outstanding sealability ensures 

performance even when sealing 

through contamination. Combining 

this top film with recyclable trays, 

such as kp Elite®, customers achieve 

a fully recyclable and single-supplier, 

case-ready solution. 

Certified and validated by third party 

organisations as fully recyclable, kp 

FlexiFlow® EH 145 R barrier flow wrap 

film solution delivers high levels of product 

protection, while reducing plastic 

weight by 75%. This high barrier film 

extends shelf life, preserves product 

quality and for supply chain versatility, 

is compatible with all FFS and vertical 

flow pack machines. 

Completing the recyclable film trio is 

kp FlexiVac® R. This fully certified 100% 

recyclable vacuum film represents a 

major engineering achievement in multi-layer 

recyclable packaging. Developed 

in collaboration with Dow Chemical 

using its FUSABOND technology, 

kp FlexiVac® R offers exceptional clarity, 

puncture resistance and maximum 

food protection through best-in-class 

hermetic sealing performance. Ensuring 

suitability for a wide range of applications, 

it is available in thicknesses 

ranging from 70-300 microns. 

Christophe Rossé adds: „We are 

proud to operate with a ‘Packaging 

with integrity’ ethos, so whether our 

customers are looking to reduce food 

waste through shelf- life-extending 

packaging, or to switch to recyclable 

packaging solutions to support business-wide 

environmental goals, our 

food packaging team is ready to assist. 

Of course, all backed by our extensive 

expertise and global presence, which 

46 


Packaging 

includes 20 Food Packaging production 

plants in 14 countries around the 

world.” 

For more Information about kp and its 

recyclable flexible packaging film products, 

www.kpfilms.com/en/ 

About Klöckner Pentaplast 

Focused on delivering its vision: The 

Sustainable Protection of Everyday 

Needs, kp is a global leader in rigid and 

flexible packaging and specialty film 

solutions, serving the pharmaceutical, 

medical device and protein markets, 

amongst others. With a broad and innovative 

portfolio of packaging and 

product films and services, kp plays 

an integral role in the customer value 

chain by safeguarding product integrity, 

protecting brand reputation and 

improving sustainability. kp’s “Investing 

in Better” sustainability strategy 

solidifies its commitment to achieving 

ten clear targets for long-term improvement. 

kp has earned a gold rating 

from EcoVadis, the leading platform for 

environmental, social and ethical performance 

ratings, putting kp in the top 

3% of companies rated in the manufacturing 

of plastics products sector. 

Founded in 1965 kp has 30 plants in 18 

countries and employs over 5,600 people 

committed to serving customers 

worldwide in over 60 locations. 


www.kpfilms.com/en/ 

fmt 


Events 

MARCH MAY 

19-22 March 

Cologne, Germany 

Anuga FoodTec 

Koelnmesse GmbH 

Messeplatz 1, 50679 K ln 

Tel: +49-221-821-0 

Fax.: +49-221-821-2574 

info@koelnmesse.de 


26-28 March 

Lagos, Nigeria 

Agrofood Nigeria 

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 

14-16 May 

Geneva, Switzerland 

Vitafoods 

Informa Exhibitions,5 Howick Place, 

London SW1P 1WG Great Britain 

Tel.: +44 20 337 73111 

www.vitafoods.eu.com 

MAY JUNE JULY 

16-28 May 

Addis Ababa Äthiopia 

Agrofood Ethiopia 


Kurfürsten Anlage 36, 69115 Heidelberg, Germany 

Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 


www.fairtrade-messe.de 

18-21 June 

Tehran Iran 

fairtrade Iranfood + bevtec 


Kurfürsten Anlage 36, 

69115 Heidelberg, Germany 

Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 


ww.fairtrade-messe.de 

14-17 July 

Chicago, IL, USA 

IFT FIRST 

Institute of Food Technologists 

252 W. Van Buren, 

Suite 1000, Chicago, IL 60607 

Tel.: +1-312-782-8424 • Fax: +1-312-782-8348 

www.ift.org 


Events 

AUGUST OCTOBER 

SEPTEMBER 2022 NOVEMBER 2022 

6-8 August 

Sao Paulo, Brazil 

Fi South America, 

Informa Markets 

PO Box 12740, de Entree 73, Toren A, 

100 AS Amsterdam Zuid Oost, The Netherlands 

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


24-26 September 

Birmingham, UK 

PPMA Ltd. 2024 

PPMA Ltd. 

New Progress House, 

34 Stafford Road, Wallington, Surrey SM6 9AA 

Tel.: +44 (0)20 8773 8111 

www.ppmashow.co.uk 

24-26 September 

Nuremberg, Germany 

Fachpack 

NürnbergMesse GmbH 

Messezentrum, 90471 Nuremberg 

Tel.: +49 911 86 06 49 09 • Fax: +49 911 86 06 49 08 

www.fachpack.de 

30-31 October 

Paris, France 

Fi North America 

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 


3-6 November 

Chicago, IL, USA 

PACK EXPO 

Pack Expo International 

1451 Dolley Madison Blvd., Ste 101 McLean, VA 

22101 USA 

Tel.: +1 703 761 2600 

info@fpsa.org 

19-21 November 

Frankfurt, Germany 

Fi 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 


08 - 11 

25 - 28 

November 

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 

food Marketing & Technology • February 2024 ft2024-advert_92x244mm_vect.indd 1 

49 

ft2024-advert_92x244mm_vect.indd 1 12.02.24 14:29

Last Page 

Advertiser’s Index • February 2024 

Key No. Page Company Location 

106874 Cover 1 AT Automation Technology GmbH Bad Oldesloe, Germany 

106638 Cover 2 Endress+Hauser Group Services Reinach, Switzerland 

105693 48 EURASANTÉ Loos - Lille, France 

105896 15 European Snack Association Brussels Belgium 

107354 49 fairtrade GmbH & Co. KG Heidelberg, Germany 

106610 41 Gerhard Schubert GmbH Crailsheim, Germany 

106693 25 HRS Heat Exchangers Ltd Watford, Great Britain 

107355 11 IMR - International Market Research San Diego, CA, USA 

104845 19 Informa Exhibitions London, Great Britain 

104910 17 Institute of Food Technologists Chicago, IL, USA 

107101 27 Jung Process Systems GmbH Kummerfeld, Germany 

106648 33 Koelnmesse GmbH Cologne, Germany 

106401 31 Kutter- und Gerätebau Wetter GmbH Biedenkopf-Breidenstei, Germany 

106706 21 NETZSCH Pumpen & Systeme Waldkraiburg, Germany 

106558 29 Schaaf Technologie GmbH Bad Camberg, Germany 

106855 Cover 4 URSCHEL Chesterton, IN, USA 

106754 4-5 WENGER Manufacturing, Inc. Sabetha, KS, USA 

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

if something should be not quite right. 

IMPRESSUM FMT 

ISSN 0932-2744 

Publishing Company: 

Dr. Harnisch Publications 

Eschenstr. 25 

90441 Nuremberg, Germany 

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PREVIEW • APRIL 2024 

Confectionery 

Color Sorting 

Conveying 

Fi Europe Review 

… and lots more 


tting 

ies, Inc. U.S.A. 

1/10/24 12:18 PM 

Vol. 38 • 31377 

ISSN 0932-2744 

Hall 10.1 

#C030 

March 

19-22 

1/24 

fit 

ors 

to 

s for 

es. 

vers 

n 

ing, 

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Issue 1/2024 





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March 

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