food Marketing - Technology 3/2024
food Marketing & Technology is the international magazine for executives and specialists in the food industry.
food Marketing & Technology is the international magazine for executives and specialists in the food industry.
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3/24<br />
Vol. 38 • 31377<br />
ISSN 0932-2744<br />
Cover: The Crailsheim<br />
Manifesto<br />
Perfect Chocolate<br />
without Palm-oil<br />
Efficient Production<br />
in Food & Beverages<br />
Combatting Carton<br />
Costs
Process improvement is like sailing.<br />
With an experienced partner, you can<br />
achieve more.<br />
Optimizing processes and maximizing efficiency is important to remain<br />
competitive. We are the partner that helps you master yield, quality,<br />
and compliance. With real-time inline insights and close monitoring<br />
of crucial parameters, we support manufacturers to optimize processes,<br />
reduce waste, and increase yield.<br />
Do you want to learn more?<br />
www.endress.com
Editorial<br />
Keeping Our Food Safe and Secure<br />
Food safety is rightly a big topic. Many<br />
consumers still remember the horse<br />
meat scandal, of a few years back. We<br />
all want to be sure that the <strong>food</strong> we<br />
eat and give to our families is what it<br />
is supposed to be and, of course, as<br />
healthy as possible. We all know that<br />
accidents may happen and prevention<br />
is an important part of <strong>food</strong> security.<br />
However another more gruesome<br />
aspect is <strong>food</strong> crime, that is the<br />
deliberate threat of malicious attacks,<br />
or deliberate fraud to gain profit or cut<br />
corners.<br />
Global challenges often make it difficult<br />
for manufacturers. Poor harvests, war,<br />
weather or even lack of farm workers<br />
can all be factors which lead to a lack<br />
of raw materials. Alternatives may<br />
be available, but not as one-to-one<br />
replacements. The temptation to<br />
replace one ingredient with another is<br />
high.<br />
A new white paper from the British <strong>food</strong><br />
and drink innovation expert Campden<br />
BRI has just been published and serves<br />
as a timely defence against <strong>food</strong> crime.<br />
The report “Beating Food Crime“<br />
references up to 25% of <strong>food</strong> safety<br />
incidents to be down to <strong>food</strong> fraud.<br />
These are not all dangerous, since<br />
many issues are misrepresenting one<br />
product with a cheaper substitute, but<br />
can bring huge damage to reputation<br />
for businesses and brands. The cost to<br />
the global <strong>food</strong> and beverage industry<br />
is estimated at EUR 30 billion every<br />
year, or approximetly 3.3%.<br />
Campden BRI provide useful and<br />
practical tips on how to address and<br />
manage the threat of <strong>food</strong> fraud. This<br />
will improve the chances of reducing<br />
deliberate and also accidental acts<br />
which threaten <strong>food</strong> safety, quality and<br />
intentional substitution.<br />
Solutions are largely found through<br />
testing methods. These can be simple<br />
or complex but are readily available.<br />
Food science makes it possible to<br />
test the provenance of most products,<br />
either in specialist labs or test centres,<br />
or with specific tests when suspicions<br />
are more concrete.<br />
The most important aspect of <strong>food</strong><br />
testing is traceability. By knowing and<br />
following your supply chain, it is more<br />
straightforward to find and eliminate<br />
Ian Healey<br />
Editor-in-Chief<br />
risks. Systematic risk assessments<br />
and audits are a part of this and a<br />
meticulous attention to detail in<br />
documentation is essential.<br />
Should the worst happen, Campden<br />
BRI also have tips for crisis<br />
management. This is all a part of being<br />
prepared, which is certainly the most<br />
important part of fighting against <strong>food</strong><br />
crime. Above all, let’s be realistic about<br />
the threat and not underestimate the<br />
sophistication of fraudsters.<br />
Cheers<br />
If you like it – subscribe!<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong><br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong> 3
Contents<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> June <strong>2024</strong><br />
3 Editorial<br />
50 Impressum<br />
Ingredients<br />
10 The Next Generation Protein and Cereal Bars<br />
12 Ultra Clean Release Flours Range: A Breath of Fresh Air<br />
for Bakers<br />
14 Customized Organic TAGs: for Perfect Palm Oil-free<br />
Chocolate, Confectionery and Bakery<br />
16 Additive-free Butter Powder Reference<br />
17 Pepperoni: A Spicy Note Progression of Age-related Frailty<br />
18 The German Market for Vitamins and Supplements<br />
Continues to Grow Consistently<br />
19 Healthy and Traditional Foods<br />
Processing<br />
Your<br />
Ingredient<br />
Ideas.<br />
6 The Crailsheim Manifesto Modernizing the Dairy<br />
Plant Milchwerk Crailsheim<br />
20 Efficient Production in the Food & Beverage industry:<br />
How to move the Productivity Needle<br />
24 Food Producer Opts for Sustainable Constructive<br />
Explosion Protection<br />
26 New Method for Analyzing the Crystallization Behavior<br />
of Chocolate<br />
30 Neon is A New Solution that Adds Value and Ease to<br />
Machine-Harvested Blueberries<br />
33 Contract Drying Specialist Launches New Plant for the<br />
Spray Drying of Infant Food Components<br />
35 Separation Premiere: The Bone Cannon® that<br />
Increases Profit by Recovering Usable Raw Materials<br />
Packaging<br />
38 Tomorrow’s Flexible Packaging is Starting Now<br />
40 Combating Rising Costs in Carton Applications<br />
42 Standard Robot Palletizing Cell in Leading European<br />
Food Group, Vandemoortele<br />
Departments<br />
44 Hot Topics in Hydrocolloids<br />
46 IFT FIRST Food Expo, Chicago, July 14-17<br />
50 Index
7/14/23 12:00 PM<br />
Vol. 38 • 31377<br />
ISSN 0932-2744<br />
NEW<br />
3/24<br />
Cover:<br />
Josef Vögele has dedicated 50 years to<br />
mastering dairy processes, devoting his<br />
career to the cooperative and the cheese<br />
factory in Crailsheim, Germany. When a<br />
comprehensive facility update was due<br />
in 2019, capacity was increased and the<br />
plant was transformed into a sustainable<br />
and efficient operation, focusing on hygiene,<br />
automation, and energy efficiency.<br />
Our Cover Story starts on page 6.<br />
Photo: GEA / The Nutshell<br />
ng <strong>Technology</strong><br />
ur product.<br />
rschel.com<br />
Cover: The Crailsheim<br />
Manifesto<br />
Perfect Chocolate<br />
without Palm-oil<br />
Efficient Production<br />
in Food & Beverages<br />
Combatting Carton<br />
Costs<br />
Ingredients: Perfect chocolate<br />
Switzerland has been famed for its chocolate ever since François-Louis<br />
Cailler mechanized its production and opened the<br />
world’s first chocolate factory on the shores of Lake Geneva,<br />
in 1819. This quest for excellence continues today, and can be<br />
seen in the latest innovation that offers a solution to a currently<br />
important challenge in the industry – how to replace palm oil<br />
with an easy-to-use alternative that delivers delicious results.<br />
Read page 14 for more.<br />
Our<br />
Extrusion Cooking<br />
and Drying<br />
Expertise.<br />
Processing: Efficient production<br />
Food security is a global imperative, with many developing<br />
nations increasing their demand for processed <strong>food</strong>s. In order<br />
to maintain their competitiveness and to access new markets,<br />
producers must increase their throughput, improve their yields<br />
and minimize their production losses. However, the industry<br />
also faces significant challenges.Production facilities are under<br />
pressure to do more with less. This means that everyone must<br />
use their resources in the most efficient manner. See page 20.<br />
The Possibilities are Endless.<br />
Wenger pioneered twin screw extrusion for <strong>food</strong> applications<br />
nearly 40 years ago. Today, our leading-edge technology is<br />
used to create diverse <strong>food</strong> products and ingredients such as<br />
protein crisps, textured proteins, cereals, breadings, starches,<br />
snacks, and many more.<br />
And our world-class process<br />
experts can help you develop<br />
whatever shape, size, color,<br />
fi brous structure, or moisture<br />
level required.<br />
Packaging: Rising carton costs<br />
Carton applications are the backbone of diverse industries,<br />
from the comforting aroma of freshly baked biscuits to the<br />
soothing warmth of a cup of tea and the tantalizing flavors of<br />
pasta and bakery delights. However, with escalating costs<br />
and stringent regulations, manufacturers encounter significant<br />
challenges in maintaining efficiency and accuracy in<br />
carton packaging. Here we look at the complexities of carton<br />
packaging applications and explore how combination product<br />
inspection solutions can combat rising costs effectively. Take<br />
a look at<br />
<strong>food</strong><br />
page<br />
<strong>Marketing</strong><br />
40<br />
& <strong>Technology</strong> • February 2016<br />
Key No. 102163<br />
Wenger.com
Cover Story<br />
The Crailsheim Manifesto<br />
Modernizing the Dairy Plant Milchwerk<br />
Crailsheim<br />
Future-proofing Milchwerk Crailsheim preserves the legacy of Managing Director Josef Vögele. He has<br />
partnered with GEA to upgrade the production area and digitalize the cheese factory. This lays a robust,<br />
resource-efficient foundation for the company‘s success.<br />
Shoppers selecting popular grilling cheeses<br />
or Kashkaval at supermarkets might<br />
be enjoying products from Milchwerk<br />
Crailsheim-Dinkelsbühl. The mediumsized<br />
dairy from Southern Germany has<br />
one of the most modern cheese production<br />
facilities in the country, featuring a<br />
fully modernized production area and<br />
completely digitalized processes.<br />
″Our goal is to secure our future as a serious<br />
player in the milk market. We‘ve intensified<br />
our efforts to process more milk<br />
and produce more cheese,″ explains Josef<br />
Vögele. Currently, the company processes<br />
around 150,000 tons of raw milk<br />
annually from cooperative suppliers and<br />
produces about 21,000 tons of cheese,<br />
including Balkan, pasta filata (Kashkaval),<br />
and grilling varieties.<br />
Forever forwards<br />
Josef Vögele has dedicated 50 years to<br />
mastering dairy processes, devoting his<br />
career to the cooperative and the cheese<br />
factory. Being at the helm of Milchwerk<br />
Crailsheim-Dinkelsbühl since 2012, he<br />
has now cemented his legacy and the future<br />
of the dairy with the largest investment<br />
in the company‘s history. When a<br />
comprehensive update of the 1980s/90sbuilt<br />
facilities was due in 2019, the company<br />
invested around five million euros<br />
in the modernization program. This increased<br />
the capacity of the production<br />
area by about 30 percent. Equally important<br />
was transforming the plant into a<br />
sustainable and efficient operation, focusing<br />
on hygiene, automation, and energy<br />
efficiency.<br />
Marriage between technology<br />
and digitalization<br />
GEA has proven to be the perfect partner,<br />
fully understanding the needs of<br />
the dairy industry and the company‘s<br />
expectations. The rising costs of energy<br />
and raw materials, a shortage of<br />
skilled labor, and sustainability demands<br />
are compelling the industry to<br />
innovate and adapt. ″The challenges<br />
faced by Milchwerk Crailsheim are<br />
common among small to medium-sized<br />
dairies: sustainability and digitalization<br />
are advancing, achievable only through<br />
efficient, high-performance technology<br />
and thorough process planning,″ notes<br />
Steffen Rathmann, Managing Director<br />
of GEA TDS.<br />
In their comprehensive solution, technical<br />
modernization and sophisticated<br />
automation are integrated seamlessly,<br />
enhancing energy efficiency, lowering<br />
production costs, and improving both<br />
process reliability and product quality.<br />
Vögele was particularly impressed by the<br />
integration of essential technology and<br />
components, such as skimmers, valves,<br />
and plate heat exchangers from GEA,<br />
which ensure meticulous production documentation.<br />
″We are honored to serve as the technical<br />
foundation for the dairy‘s future<br />
success. Our project exemplifies fruitful<br />
collaboration and deep trust—essential<br />
for a complete overhaul of the machi-<br />
The Crailsheim dairy plant processes around 150,000 tons of raw milk from cooperative suppliers every year and prepares it for the production of Balkan,<br />
pasta filata (Kashkaval), and grill cheese. Image: GEA/The Nutshell<br />
6 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong>
Cover Story<br />
ne room during ongoing operations,″<br />
GEA states. This approach has elevated<br />
Milchwerk Crailsheim to a new level of<br />
competitiveness.<br />
Energy-efficient raw milk<br />
processing<br />
″Realizing the technical modernization at<br />
the Crailsheim site has been a long-held<br />
dream,″ shares Josef Vögele. ″Energy<br />
efficiency is crucial when envisioning our<br />
dairy‘s future.″ The heat treatment of<br />
raw milk, vital for hygienic cheese production,<br />
can be energy-intensive if not<br />
optimally integrated with technology and<br />
processes.<br />
By combining tradition and innovation, the dairy creates a solid basis for sustainable success.<br />
Source: GEA/The Nutshell<br />
The new cream pasteurizer handles<br />
7,500 liters of milk per hour. According<br />
to Technical Operations Manager Jean-<br />
Claude Werner, most pasteurizers employ<br />
a counterflow of cold and warm<br />
cream, which aggressively inputs heat<br />
and intensifies deposits in the plate heat<br />
exchanger, increasing cleaning efforts<br />
and downtime. In contrast, the GEA<br />
cream pasteurizer uses dual hot water<br />
circuits that transfer heat more slowly<br />
and gently, extending the equipment‘s<br />
service life.<br />
Increasing flexibility and availability<br />
To ensure a high microbiological quality,<br />
in addition to the pasteurizer with surplus<br />
cream cooling, the dairy received<br />
two new thermizers, arranged in parallel.<br />
Depending on the cheese type, milk from<br />
the tank is either pasteurized or thermized,<br />
processes typically interrupted<br />
by frequent cleaning to prevent uncontrollable<br />
growth of thermophilic germs. At<br />
Crailsheim, however, the systems switch<br />
seamlessly from one cheese production<br />
to the next, continuously from 6 a.m. to<br />
9 p.m. without major interim cleaning.<br />
This eliminates the usual setup times for<br />
multiple cleanings.<br />
The decision to use a tandem system gives<br />
the master cheesemakers significant<br />
flexibility for rapid product and recipe<br />
changes, particularly for white cheese<br />
varieties. This system allows for the precise<br />
inclusion of specific qualities during<br />
cheese curd preparation.<br />
Other systems also enhance production<br />
flexibility and reduce operational errors.<br />
For instance, depending on the cheese<br />
type, the Crailsheim team can blend<br />
milk with predetermined fat and protein<br />
contents and cream inline, preparing it<br />
The automation with GEA Codex Plant Playback has greatly helped us optimize the parameters of<br />
the dairy and make plant conditions visible at all times." Source: GEA/ The Nutshell<br />
for individual cheese-making machines,<br />
rather than sourcing the required mixtures<br />
from separate storage tanks.<br />
GEA has now also installed inline systems<br />
for partial flow denaturation of whey proteins,<br />
in which whey is separated from<br />
the cheese curd and the cheese curd acquires<br />
its cohesion. The cheese-making<br />
technology is complemented by two new<br />
calcium chloride stations for proportional<br />
inline dosing. The goal is to increase yield<br />
and improve product quality through stabilized<br />
rennet gel.<br />
Traceability provided by GEA<br />
Codex automation<br />
Vögele emphasizes the significance of<br />
automation in optimizing hygiene practices<br />
and minimizing errors in cheese production.<br />
A key tool for the team is GEA‘s<br />
Codex ® Plant Playback monitoring solution,<br />
which records and reports plant history<br />
to personnel. This GEA automation<br />
system functions like a software-based<br />
video recorder for batchwise analysis of<br />
industrial processes, making dependencies,<br />
errors, and their causes clearly visible<br />
and easily rectifiable. The software<br />
animates SCADA Historian data in realtime<br />
or time-lapse mode, thus improving<br />
production, product, and process safety.<br />
Werner notes that these advancements<br />
significantly expedited the installation<br />
process.<br />
Connecting the dairy‘s production<br />
area to the cheese factory<br />
The production area feeds the connected<br />
cheese factories with pre-treated – cleaned,<br />
heated, and mixed – milk. To connect<br />
the cheese factory to the Crailsheim<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong><br />
7
Cover Story<br />
machine room, GEA also technologically<br />
upgraded various tank farms, completely<br />
rebuilding all valve blocks and the<br />
cheese-making milk tank farm. Process<br />
integration also includes a coordinated<br />
heating concept: for example, the<br />
excess waste heat from the evaporation<br />
process now preheats<br />
the milk on its way to the cheese<br />
factory.<br />
The existing CIP station has<br />
been updated to the latest<br />
technical standards. The<br />
caustic heat exchanger, previously<br />
prone to early clogging<br />
due to deposit formation,<br />
now alternates with an acid heat<br />
exchanger. The upgraded system in<br />
the CIP depot effectively extends the<br />
equipment‘s service life.<br />
Future topic water saving<br />
With energy and raw material costs already<br />
a primary concern, GEA‘s solutions<br />
also incorporate water-saving measures,<br />
increasingly vital for the future. Technical<br />
Operations Manager Jean-Claude<br />
Werner highlights the tank showers as<br />
an example. These rinse the cream film<br />
from the tank surface at the end of the<br />
emptying process, allowing the product<br />
to be collected and reused in cheese-making<br />
without issues. Similar to pre-rinsing<br />
dishes in a dishwasher, this prevents<br />
strong adhesions in the tank, facilitating<br />
easier and faster cleaning. The company<br />
saves three million liters of water annually<br />
with this method alone.<br />
Two additional solutions further reduce<br />
water consumption in the new GEA<br />
Managing Director Josef Vögele (left) and Technical Operations Manager Jean-Claude Werner tasting<br />
the popular grill cheese from Milchwerk Crailsheim-Dinkelsbühl. With the largest investment in the<br />
company's history, the dairy plant was converted into a sustainable and efficient facility with the help<br />
of GEA. The focus was on hygiene, automation, and energy efficiency. Image: GEA/The Nutshell<br />
skimming separator at the plant, which<br />
features GEA proplus to increase protein<br />
yield through larger emptying intervals<br />
for the milk separator, significantly<br />
cutting the use of fresh water for hood<br />
rinsing and as control water for drum<br />
discharge. Moreover, GEA will install its<br />
proprietary Centrifuge Water Saving Unit<br />
at Crailsheim, a centrifuge cooling system<br />
that transfers waste heat to recirculating<br />
glycol and ice water. This method<br />
saves 99.9% of the cooling water compared<br />
to traditional methods. As one of<br />
GEA‘s most resource-efficient solutions,<br />
the Centrifuge Water Saving Unit be-<br />
ars the TÜV-validated Add Better label.<br />
GEA estimates that the general savings<br />
amount to 1.3 million liters of water per<br />
year, per separator.<br />
Driving each other to the best<br />
Milchwerk Crailsheim-Dinkelsbühl exemplifies<br />
how traditional industries can<br />
be future-proofed through the adoption<br />
of modern technologies and sustainable<br />
practices. This comprehensive modernization<br />
secures its leading position<br />
in the dairy industry for many years.<br />
″In our partnership with GEA, we have<br />
pushed each other to excel,″ concludes<br />
Josef Vögele. Reflecting on their journey,<br />
he expresses confidence in the decisions<br />
made. The relationship with GEA transcends<br />
a typical supplier-customer dynamic;<br />
it is a partnership that solidifies<br />
Milchwerk Crailsheim-Dinkelsbühl‘s status<br />
as a key player in the dairy market for<br />
the foreseeable future. ″I am proud to be<br />
passing on a well-positioned company to<br />
the next generation.″<br />
fmt<br />
For more information:<br />
www.gea.com<br />
8 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong>
Cover Story<br />
Five questions to Jean-Claude Werner, Technical Operations<br />
Manager at Milchwerk Crailsheim-Dinkelsbühl<br />
1. How do you guarantee a high level of hygiene in your cheese production?<br />
"We've automated the entire process to minimize human error. Specifically,<br />
we installed a ring line at the kettle mixing block that ensures an even<br />
flow and eliminates dead spaces."<br />
2. What role does automation play for you?<br />
"Automation is crucial. The rebuild with GEA Codex Plant Playback has<br />
greatly helped us optimize our parameters and make plant conditions visible<br />
at all times."<br />
3. How do you save water in your production?<br />
"Each tank has a tank shower that effectively rinses out product residues. This saves about three million liters of<br />
pre-rinse water annually and reduces our cleaning times."<br />
4. How do you improve energy efficiency in cream pasteurization?<br />
"Our new cream pasteurizer uses two hot water circuits that transfer heat more gently and increase service life<br />
without increasing energy consumption."<br />
5. What advantages do you see in these optimizations?<br />
"The combination of energy and water savings, as well as more efficient production processes, leads to significant<br />
cost savings, which strengthen our competitiveness and at the same time protect the environment."<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong><br />
9
Ingredients<br />
The Next Generation Protein and Cereal<br />
Bars<br />
GELITA, a world leader in collagen peptide solutions for <strong>food</strong> and nutrition, is introducing OPTIBAR®: an<br />
innovative ingredient that allows manufacturers to create future-proof, next generation bars that satisfy two of<br />
the most important consumer trends. OPTIBAR® allows more protein to be delivered in functional bars with a<br />
long- lasting, soft and indulgent texture. It also acts as a sugar-free binder, enabling ‘low sugar’ and ‘no sugar’<br />
claims in cereal bars.<br />
OPTIBAR® is a specific blend of collagen<br />
peptides optimized for bar production.<br />
It has excellent solubility, so it<br />
creates pleasantly smooth bars with an<br />
indulgent mouthfeel that lasts throughout<br />
their shelf life – even at very high<br />
protein levels of as much as 60 percent.<br />
For best results, GELITA recommends<br />
using OPTIBAR® together with whey<br />
or plant-based protein: Whey and plant<br />
proteins add structure, while OPTI-<br />
BAR® ensures homogeneity, a pleasant<br />
bite and long-lasting softness.<br />
As well as enabling protein enrichment,<br />
OPTIBAR® can also be used as a sugarfree<br />
binder in cereal bars. Thus, the sugar<br />
content can be minimized and appropriate<br />
‘low sugar’ or ‘no sugar’ claims<br />
can be made in bars that stay pleasantly<br />
crunchy throughout their shelf life.<br />
Versatile and efficient<br />
The versatile collagen peptides powder<br />
is the latest addition to the company’s<br />
portfolio of naturally functional branded<br />
collagen peptide ingredients. Derived<br />
by enzymatic hydrolysis of natural collagen,<br />
OPTIBAR® has good bioavailability<br />
and its neutral taste makes it ideal for<br />
both sweet and savory bars. It is easy<br />
to customize with flavors, sweeteners,<br />
colorants and dietary fibers, and it combines<br />
well with other nutrients, including<br />
vitamins and minerals, and ingredients<br />
such as dried fruits and cereals.<br />
Being completely natural, OPTIBAR® is<br />
non-GMO and free from E-numbers, so<br />
it is ideal for clean label products with<br />
potential nutritional claims (under EU<br />
Regulation 1924/2006) including ‘source<br />
of protein’, ‘high protein’, ‘reduced<br />
sugar’, ‘low sugar’, and ‘sugar-free’.<br />
Easy processing<br />
Unlike traditional cereal bar binders, with<br />
OPTIBAR®, there is no need for boiling.<br />
It is simply warmed with water and oil to<br />
70° C then the dry ingredients are added<br />
and the mass is molded. OPTIBAR® can<br />
be used in existing production lines without<br />
the need for additional equipment<br />
and its agglomerated form guarantees<br />
dust-free handling. Overall, using OP-<br />
TIBAR® leads to lower energy requirements,<br />
reduced processing costs, less<br />
thermal stress on sensitive ingredients<br />
and a lower environmental impact.<br />
“As a pioneer in collagen and collagen<br />
peptides, we are excited by the opportunities<br />
our latest innovative ingredient<br />
presents for bar manufacturers,” says<br />
Natalie Leuwer, GELITA Category Manager<br />
Food Specialties. “We look forward<br />
to discussing how OPTIBAR® can<br />
be used in practice to satisfy consumer<br />
demand for next generation bars that<br />
are higher in protein, lower in sugar and<br />
ultimately delicious too.”<br />
fmt<br />
For more information:<br />
www.Gelita.com<br />
10 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong>
Ingredients<br />
Time is running out to<br />
secure your spot for...<br />
Don’t miss your opportunity to grow your<br />
business and professional network.<br />
Register today at iftevent.org.<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong><br />
11
Ingredients<br />
Ultra Clean Release Flours Range:<br />
A Breath of Fresh Air for Bakers<br />
GoodMills Innovation’s TIP-TOP® Ultra Clean range offers a solution to the long-standing issue of fine dust for<br />
bakeries and baking industries using release flours. The flours are hydrothermally treated to reduce the amount<br />
of dust they produce, with tangible benefits for employee health and safety, factory hygiene and production<br />
economics. Companies that use TIP-TOP® Ultra Clean flours can minimize their risk of exposure to respiratory<br />
diseases, whilst benefitting from reduced cleaning and maintenance and a mould-free environment.<br />
No more fine flour dust<br />
Low-dust TIP-TOP® release flours are<br />
hydrothermally treated, a physical process<br />
during which the fine fractions are<br />
aggregated into larger particles. These<br />
higher density particles settle quickly,<br />
keeping the working environment free<br />
from airborne particles. Measurements<br />
performed in bakeries have confirmed<br />
that TIP-TOP® Ultra Clean produces up<br />
to 80 percent less respirable dust compared<br />
to common wheat flour 1 . This mi-<br />
tigates the risk of respiratory diseases<br />
such as baker’s asthma, promoting a<br />
safer workplace.<br />
Active mould prevention<br />
A further benefit of the thermal treatment<br />
is that it inactivates the flour‘s<br />
enzymes and creates a water-repellant<br />
surface structure that prevents<br />
microbiological growth. For an industry<br />
that has long accepted mould<br />
as part and parcel of a humid working<br />
environment, this represents a<br />
breakthrough. Thanks to TIP-TOP®<br />
Ultra Clean’s active mould prevention<br />
action, bakers no longer have to contend<br />
with visible mould on boards,<br />
fermentation carriers, conveyor<br />
belts, cloths and proofing baskets or<br />
with the invisible spores that present<br />
a risk to health. By eliminating the<br />
growth of microorganisms, they can<br />
maintain a clean, safe and hygienic<br />
workplace.<br />
12 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong>
Ingredients<br />
R+K_AD_<strong>2024</strong>_1_135x210_Food&<strong>Marketing</strong>_<strong>Technology</strong>.qxp_Layout 1 17.04.24 21:11 Seite 1<br />
Improved production economics<br />
TIP-TOP® Ultra Clean also enables bakeries<br />
to make cost savings through<br />
extended maintenance and cleaning<br />
intervals, reduced wear and tear to<br />
equipment and shorter cleaning routines.<br />
The low dust load protects fine ball<br />
bearings and sensitive electronics, plus<br />
light barriers stay cleaner for longer.<br />
Costly repairs and unplanned downtime<br />
are reduced and maintenance<br />
internals and equipment lifespan are<br />
prolonged. Additionally, TIP-TOP® Ultra<br />
Clean offers great potential for cost<br />
efficiencies through lower usage levels.<br />
The unique refining process results in<br />
a particle structure that delivers outstanding<br />
release performance. This<br />
means that when replacing standard<br />
dusting flours with TIP-TOP® release<br />
flours, consumption can be reduced by<br />
up to 70%.<br />
Clean label credentials<br />
The TIP-TOP® Ultra Clean range includes<br />
clean label flour varieties tailored<br />
to different applications and produced<br />
from different grains. TIP-TOP®<br />
Ultra Clean is made exclusively from<br />
wheat grains, whilst TIP-TOP® Ultra<br />
Clean RYE is a variant made from milled<br />
rye. Both flours can enhance the<br />
appearance of breads, pastries and<br />
other baked goods. Used for dusting,<br />
they result in a traditional and rustic<br />
‘flour dusted’ look, and used as a<br />
release flour, they deliver the shiny,<br />
flaky crust consumers expect from<br />
wheat baked goods.<br />
fmt<br />
New product ideas need<br />
new colours. Mix and match<br />
the winning colour for your<br />
next product from the ERKA<br />
palette on our website.<br />
For more information:<br />
www.goodmillsinnovation.com<br />
1) Source: IGV-Potsdam<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June
Ingredients<br />
Customized Organic TAGs: for Perfect<br />
Palm Oil-free Chocolate, Confectionery<br />
and Bakery<br />
While palm oil offers technical advantages for producers of chocolate, confectionery and bakery items, many<br />
consumers are still sceptical about by products that contain it. But thanks to an innovative new processing<br />
technique from edible oils expert Nutriswiss, it is possible to source top quality organic alternatives with no<br />
compromise on product enjoyment.<br />
Switzerland has been famed for its<br />
chocolate ever since François-Louis<br />
Cailler mechanized its production and<br />
opened the world’s first chocolate factory<br />
in Vevey, on the shores of Lake<br />
Geneva, in 1819. Back in those days,<br />
Swiss chocolate wasn’t what it is today<br />
(it tended to be bitter and grainy), but<br />
Cailler demonstrated the country’s pioneering<br />
spirit.<br />
He was followed by names like Suchard,<br />
Nestlé, Lindt and Tobler, and<br />
the innovations continued until the<br />
country’s reputation for excellence was<br />
firmly cemented around the world.<br />
This quest for excellence continues in<br />
Switzerland today, and it can be seen<br />
in the latest innovation from Nutriswiss<br />
AG, that offers a solution to a currently<br />
important challenge in the chocolate,<br />
confectionery, and bakery industry –<br />
how to replace palm oil with an easy-touse<br />
alternative that delivers delicious<br />
results.<br />
Market demand – and supply<br />
Although sustainable production of<br />
palm oil has improved in recent years,<br />
shoppers are still sceptical about<br />
purchasing products that contain it, especially<br />
if it appears that the palm oil has<br />
been obtained at the detriment of the<br />
environment. As a leading expert in edible<br />
oils and fats, Nutriswiss is regularly<br />
approached by customers looking for<br />
an alternative. “Palm oil-free filling fats,<br />
glaze masses and sweet spreads are<br />
now among the most frequent requests<br />
we receive from customers,” says Frank<br />
Möllering, the company’s Head of R&D.<br />
Palm oil possesses the perfect technological<br />
attributes for chocolate products<br />
and baked goods, and the company is<br />
keen to point out that it is not against<br />
its use per se – but the source has to be<br />
right. “All the palm oil we use is sustainably<br />
sourced and RSPO-SG certified,”<br />
explains Möllering. “We are strongly<br />
committed to organic quality and are a<br />
founding member of the Palmoil Network<br />
Switzerland. However, we are also<br />
aware of the importance of offering alternative<br />
solutions and responding to<br />
the needs of consumers.”<br />
Market supply was another major driver<br />
behind the Nutriswiss R&D team’s<br />
determination to find a palm oil alternative.<br />
With limited availability of organic<br />
palm oil, Nutriswiss has been approached<br />
by companies wanting to buy up<br />
practically all available stock. “In terms<br />
of being able to satisfy demand alone,<br />
we needed to find alternative raw materials,”<br />
says Möllering.<br />
Existing alternatives were limited by<br />
various drawbacks. For instance, cocoa<br />
butter has excellent qualities and<br />
is widely accepted by consumers. But<br />
its triglyceride (TAG) structures have<br />
to be altered to achieve that melt-inthe-mouth<br />
texture that we all associate<br />
with the best quality products. This is<br />
usually achieved by a process of controlled<br />
crystallization or conching (incidentally<br />
also invented in Switzerland<br />
in the 1800s), but this is complex and<br />
time-consuming. Instead of conching,<br />
cocoa butter TAGs can be modified by<br />
fat fractionation and hydrogenation of<br />
unsaturated fatty acids to produce fat<br />
components with better melting properties.<br />
Although today‘s complete hydrogenation<br />
contains practically no trans<br />
14 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong>
Ingredients<br />
fatty acids, it is criticised, especially in<br />
dietary fats. Under organic criteria it is<br />
not permitted at all. Using cocoa butter<br />
or coconut oil can also cause issues with<br />
eutectic behaviour, affecting the quality<br />
and the flavor of the end product.<br />
A novel alternative<br />
The Nutriswiss solution has no impact<br />
on end product quality or flavor, however:<br />
that prospect was unthinkable for<br />
the Swiss company. Chocolate fillings<br />
and spreads, for instance, derive their<br />
creaminess and the desired melting<br />
texture from their fat components. As<br />
Möllering elaborates: “Composition is<br />
crucial here. The end product should<br />
melt gently in the mouth and not be<br />
waxy or too firm.”<br />
Thus, the company has rigorously tested<br />
its innovative new process, which<br />
has been proven to deliver outstanding<br />
results and can be used to develop tailormade<br />
TAGs for all sorts of confectionery<br />
and bakery applications, from<br />
chocolate bars and luxury chocolates<br />
to bakery fillings, cake toppings, glazes,<br />
spreads and even pastry – both shortcrust<br />
and laminated. “With the help of<br />
various steps within a special process<br />
sequence, we are able to restructure<br />
the TAGs to give them different physical<br />
properties that enhance crystallisation<br />
behaviour and ensure the desired soft<br />
and creamy mouthfeel for delicious results,”<br />
explains Möllering.<br />
The secret lies in the gentle distillation<br />
that Nutriswiss applies to carefully selected<br />
oils and fats, including plant seed<br />
oils, cocoa butter, shea butter and lauric<br />
fats, to create TAGs with optimal structures<br />
for each recipe. Only the highest<br />
quality raw materials are used, with natural<br />
enzymes utilised in some cases to replace<br />
certain fatty acids in the TAG molecules<br />
with others. Particular attention is<br />
paid to the choice of enzymes in order to<br />
guarantee organic quality (e.g. only biocompatible,<br />
explicitly authorized, non-<br />
GMA enzymes from natural sources are<br />
used). All production facilities and processes<br />
comply with the strictest organic<br />
quality standards and, as with all of its<br />
ingredients, Nutriswiss operates secure,<br />
traceable supply chains from the producer<br />
to its production plants.<br />
The restructured TAGs are easy for manufacturers<br />
to process, and as well as<br />
being organic, another big ‘plus’ is that<br />
because they are dairy-free, they are<br />
naturally high in vegetarian and vegan<br />
appeal.<br />
Endless possibilities<br />
In terms of applications, the Nutriswiss<br />
TAGs open up a wealth of possibilities.<br />
For instance, customised cocoa butter<br />
or coconut fats can be used to create<br />
top quality, stable bakery fillings with<br />
excellent melting properties and significantly<br />
less fat migration than occurs<br />
when using standard cocoa butter or<br />
coconut fats. Being more temperature<br />
stable than regular coconut fat, they<br />
can replace palm fats and palm oil fractions<br />
such as stearin in pastry fillings,<br />
and they can be used as an alternative<br />
to palm fractions in leavening fats for laminated<br />
or puff pastry.<br />
The customized TAGs also work perfectly<br />
in filling creams for roulades and<br />
sponge rolls, which require a stable fat<br />
phase during filling due to their airy and<br />
fluffy consistency. They are ideal too<br />
for making buttercreams for cakes and<br />
cupcakes, with end results retaining the<br />
desirable firm structure on the plate,<br />
even when they are not refrigerated.<br />
Glazes are a piece of cake too, with<br />
the customized TAGs exhibiting fast<br />
crystallization without the need for<br />
conching, and good levelling behavior<br />
during processing. This means they<br />
run smoothly on cakes and biscuits<br />
and solidify quickly enough in just the<br />
right thickness. During subsequent<br />
portioning of the pieces or in the packaging<br />
on the way to the consumer,<br />
it is important that glazes don’t smear<br />
or oil out – they need to stay perfect<br />
throughout, without forming a greasy<br />
film and melting only when reaching<br />
the mouth. As well as ticking this box,<br />
the specially customised TAGs can<br />
also be used in long-life shortcrust<br />
pastry goods as an alternative to palm<br />
oil or dairy butter.<br />
In the confectionery sector, Nutriswiss<br />
TAGs offer significant benefits too. They<br />
are perfect for glazes and covertures<br />
with rapid crystallization, and they can<br />
be used in fillings for bars and chocolates<br />
that deliver the required indulgent<br />
melt-in-the-mouth behavior. Nuts, nut<br />
oils and/or milk fat can be incorporated<br />
into recipes and, despite their delicate<br />
melting behavior, the resulting creations<br />
have good temperature stability<br />
with no oil migration or fat bloom. The<br />
customized TAGs also offer additional<br />
flexibility for makers operating in the organic<br />
sector, whose options have until<br />
now been relatively limited. Importantly,<br />
there is no eutectic behaviour as if the<br />
case with cocoa butter, for instance.<br />
“Our customized TAGs are a real breakthrough,”<br />
says Möllering. “They are so<br />
versatile in use that there are virtually<br />
no limits to what can be achieved when<br />
they are in the hands of imaginative bakers<br />
and confectioners.”<br />
fmt<br />
For more information:<br />
www.nutriswiss.com<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong><br />
15
Ingredients<br />
Additive-free Butter Powder Reference<br />
Naturalness as an innovation driver to address the challenges of the pastry and baked goods industry<br />
In the past four years, more than 400<br />
new products incorporating butter powder<br />
have been launched on the world<br />
market.1<br />
This popularity is mainly due to the organoleptic<br />
and functional benefits, as<br />
well as the ease of storage of the powder<br />
format, which does not require refrigeration.<br />
In this context, and in order to meet<br />
an increasing consumer demand for natural<br />
products, French dairy ingredients<br />
supplier EPI Ingredients has added an<br />
additive-free Butter Powder to its range.<br />
Butter powder : a commitment to<br />
flavor and functionality!<br />
The Butter Powder can be easily incorporated<br />
into a broad variety of <strong>food</strong> matrices.<br />
It gives the typical taste of traditional<br />
butter and an authentic flavor to<br />
finished products. The EPI Ingredients<br />
manufacturing process guarantees a<br />
functional powder, with a creamy texture<br />
and mouthfeel comparable to those of<br />
traditional butter-based products.<br />
Powder format makes it easy to use for<br />
<strong>food</strong> industry players. Its benefits include<br />
matrix incorporation, good dispersion<br />
and hydration, as well as ease of storage.<br />
With no need for refrigeration, butter<br />
powder offers a longer shelf life and,<br />
consequently, a high level of flexibility for<br />
manufacturers, unlike traditional butter.<br />
Thanks to all its characteristics, the ingredient<br />
is primarily used in pastry and<br />
baked goods applications, especially in<br />
premixes and mixes. It can also be useful<br />
in other applications, such as sauces,<br />
ready meals, and dairy products.<br />
Although freeze-dried products are not<br />
yet widely available in France, they are<br />
rapidly becoming more popular, offering<br />
promising potential for the use of butter<br />
powder.<br />
Committed to supporting its customers<br />
in their product development process,<br />
EPI Ingredients has devised a broad<br />
variety of recipes datasheets. These datasheets<br />
feature a wide range of applications,<br />
from Viennese baguettes and<br />
brownies to tasty sauces.<br />
“Currently, few players on the European<br />
market offer butter powder, especially<br />
in additive-free versions”, says Anne-<br />
Laure Legrand, Product Manager at<br />
EPI Ingredients. “At EPI Ingredients, we<br />
have always been committed to providing<br />
high-quality solutions that meet<br />
evolving market requirements. Today,<br />
we are seeing a growing consumer demand<br />
for additive-free products. It was<br />
only natural that we should work on<br />
creating an additive-free butter powder,<br />
to meet the expectations of both manufacturers<br />
and consumers.”<br />
fmt<br />
For more information:<br />
www.epi-ingredients.com<br />
16 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong>
Ingredients<br />
Pepperoni: A Spicy Note<br />
Let yourself be transported by the pepperoni flavor created by the French family<br />
owned company, Aromatech through their USA R&I laboratory.<br />
The most recent launch they are featuring, pepperoni, is a variety of spicy salami<br />
seasoned with paprika and chili peppers.<br />
This liquid flavor will spice up savory applications such as cheeses, sauces &<br />
marinades. Its organoleptic profile is characterized by the following descriptors:<br />
meaty, dry sausage, spicy & smoked. More information and samples are available<br />
on request.<br />
fmt<br />
For more information:<br />
www.Aromatechgroup.com<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong><br />
17
Ingredients<br />
The German Market for Vitamins and<br />
Supplements Continues to Grow<br />
Consistently<br />
The market for vitamins and supplements in Germany continues to show consecutive growth, reaching an<br />
estimated €1.78 billion in 2023, according to a new study by leading Market Intelligence Agency Mintel.<br />
This marks a value growth of 4.8% from the previous year. The study suggests that an increase in health<br />
consciousness among people during times of global crises has contributed to a rise in the utilization of<br />
vitamins and supplements. This trend is observed despite the present uncertain economic conditions and<br />
inflation. The study also anticipates continued growth in the market and forecasts a revenue rise of 15% to<br />
€2.05 billion by 2028.<br />
German consumers‘ top three vitamins<br />
are:<br />
• Vitamin D (42% of respondents<br />
used this supplement in the 12<br />
months prior to the survey)<br />
• Vitamin C (34%)<br />
• Multivitamins (32%)<br />
Germany‘s most popular minerals are:<br />
• Magnesium (65% of respondents)<br />
• Iron (34%)<br />
• Calcium (30%)<br />
Despite the influence of inflation<br />
on purchasing power, the number<br />
of daily supplement intake rises<br />
The ongoing cost of living crisis has<br />
had an impact on how Germans perceive<br />
their health. According to Mintel,<br />
in 2023, 48% of Germans considered<br />
themselves healthy, compared to 55%<br />
in 2021. Hannah Sandow, Principal<br />
Health & Wellbeing Analyst at Mintel<br />
Germany, says: “The decreased sense<br />
of well-being coupled with a simultaneous<br />
rise in health consciousness is<br />
prompting Germans to turn to vitamins<br />
and supplements despite the inflation.<br />
However, some supplements prove to<br />
be more crisis-resistant compared to<br />
others. For instance, only 31% of multivitamin<br />
users have limited or stopped<br />
their intake of vitamins and supplements<br />
due to financial concerns – whereas<br />
among users of vitamin A, the<br />
figure is significantly higher at 60%.”<br />
Overall, 65% of Germans took vitamins<br />
and supplements in 2023 – an increase<br />
of 5% compared to 2021.<br />
“Despite this positive market development,<br />
we can still observe the continued<br />
influence of the high cost of living<br />
on consumer choice,” Sandow asses-<br />
ses. ″The economic situation is still<br />
uncertain, and the high cost of living<br />
is causing many consumers to reconsider<br />
their further expenses. This leads<br />
consumers to opt more for private labels,<br />
limit their consumption, or even<br />
completely avoid purchasing vitamins<br />
and supplements.″ Overall, 37% of<br />
consumers said that they have either<br />
reduced or completely stopped their<br />
purchases altogether due to financial<br />
concerns.<br />
″However, with regards to Germans<br />
who continue to rely on vitamins and<br />
supplements, there is a clear trend to<br />
increase their intake, with 33% of respondents<br />
taking vitamins and supplements<br />
daily in the past year – compared<br />
to 28% in 2020,″ Sandow continued.<br />
On the other hand, the proportion of<br />
people who have never taken vitamins<br />
and supplements dropped to 22%<br />
(compared to 26% in 2020).<br />
Ageing population is leading<br />
to shifts in the demand for<br />
nutritional supplements<br />
Despite 28% of respondents aged over<br />
65 having not yet experimented with vitamins<br />
and supplements, older consumers<br />
are expected to play a larger role<br />
in the future. The changes in health<br />
needs as a result of Germany’s ageing<br />
population are expected to impact the<br />
market for vitamins and supplements.<br />
Specifically, vitamins and supplements<br />
with beneficial effects on bones and<br />
joints are expected to become increasingly<br />
important.<br />
″From the age of 60 onwards, metabolism<br />
slows down, often resulting<br />
in weight gain, compounded by the<br />
side effects of other medications. Additionally,<br />
bone structure and joints<br />
undergo changes with age. These<br />
developments present significant<br />
opportunities for the vitamins and<br />
supplements market – ultimately, manufacturers<br />
contribute to an overall<br />
improvement in health outcomes,″<br />
concludes Sandow.<br />
About the study<br />
The representative survey was conducted<br />
as part of the Mintel Report on Vitamins<br />
and Supplements in September<br />
2023, utilising an online panel of 1,954<br />
consumers over 18 years. . The main focus<br />
of the study included the impact of<br />
inflation on vitamins and supplements,<br />
trends in usage and frequency of use,<br />
as well as consumer behaviour regarding<br />
health, vitamins, and minerals.<br />
When the term ″German″ or ″German<br />
consumers/population″ is used, it refers<br />
to all consumers in Germany and<br />
not exclusively German citizens. fmt<br />
For more information:<br />
www.mintel.com<br />
Hannah Sandow<br />
18 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong>
Ingredients<br />
Healthy and Traditional Foods<br />
GoodSAM Foods is a small business<br />
and B Corp helping upend the traditional<br />
<strong>food</strong> industry in the best<br />
way possible. GoodSAM produces<br />
a healthy <strong>food</strong> brand with a commitment<br />
to sustainability and regenerative<br />
agriculture. The snack leader’s<br />
product portfolio has consistently<br />
expanded and it recently announced<br />
the launch of the <strong>2024</strong> Nexty-award<br />
winning Pineapple Slice Chips. Continuing<br />
to revolutionize the snack<br />
category GoodSAM – previously and<br />
long known for nuts, coffees, and<br />
chocolates – the Pineapple Slice<br />
Chips are the first in a new line of fruit<br />
chips for the company. A women-led<br />
innovation with a sweet crunch, these<br />
new, regeneratively grown Pineapple<br />
Slice Chips retail for $4.99 and will<br />
be available soon at Thrive Market.<br />
These super<strong>food</strong>s‘ natural sugars<br />
and flavor shine when they are slowly<br />
baked into chips. No oils, added sugars,<br />
artificial flavors, or preservatives<br />
added. It’s another sweet notch<br />
in GoodSAM’s belt of regenerative<br />
agriculture focused innovation that<br />
focuses more on positive farmer relationships<br />
and healing the planet than<br />
the lowest price point.<br />
Commitment to regenerative<br />
agriculture<br />
GoodSam supports biodiversity: “We<br />
purchase as many commercially viable<br />
products as we can from each farm<br />
that we work with. This helps to provide<br />
a year-round stream of income<br />
for farmers. We do not believe a regenerative<br />
agriculture<br />
is a one size fits all<br />
solution. We are working<br />
on our own regenerative<br />
agriculture<br />
standards, according<br />
to the necessities<br />
of each ecosystem<br />
and each community<br />
we‘re working with,“<br />
says Heather K. Terry,<br />
Founder and CEO.<br />
Regenerative agriculture<br />
is an approach<br />
to farming that incorporates<br />
all of the<br />
cycles of nature to<br />
improve soil health<br />
while also producing<br />
high quality <strong>food</strong> and<br />
fiber. This method of<br />
agriculture provides<br />
ecosystem benefits<br />
through circular farming<br />
practices that implement diverse<br />
crop rotation, incorporate animal<br />
integration, limit soil disturbance and<br />
build upon agroforestry systems.<br />
Conventional agriculture is a prescriptive<br />
approach to farming with the goal<br />
to maximize crop or livestock yield.<br />
This method of agriculture typically relies<br />
on chemical inputs like genetically<br />
modified seeds, synthetic fertilizers,<br />
and chemical pesticides to increase<br />
farm production. This style of farming<br />
typically sacrifices soil health and can<br />
lead to negative short term and long<br />
term ecosystem outcomes.<br />
The latest Nexty win marks the<br />
company’s third win in five years and<br />
Heather Terry has become a sought<br />
after leader in the <strong>food</strong> space and is<br />
a go-to resource on topics regarding<br />
transparent supply chain, sustainability<br />
in <strong>food</strong> systems, and regenerative<br />
agriculture. Heather is a sought after<br />
speaker with many ideas for a company<br />
which is constantly innovating products<br />
that are good for both people<br />
and the planet.<br />
fmt<br />
For more information:<br />
www.goodsam<strong>food</strong>s.com<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong><br />
19
Processing<br />
Efficient Production in the Food &<br />
Beverage industry: How to move<br />
the Productivity Needle<br />
by Marion Fünfgeld<br />
Food security is a global imperative,<br />
with many developing nations increasing<br />
their demand for processed <strong>food</strong>s<br />
to keep up with their growing populations.<br />
As the market expands, Food & Beverage<br />
manufacturers have the opportunity<br />
to expand their global footprint<br />
and increase their profitability. In order<br />
to maintain their competitiveness and<br />
to access markets, producers must increase<br />
their throughput, improve their<br />
yields, and minimize their production<br />
losses. In short, manufacturers must<br />
achieve efficient production in Food &<br />
Beverage.<br />
However, the industry also faces significant<br />
challenges. Raw material prices<br />
and energy costs are rising globally. But<br />
these costs cannot be passed onto consumers<br />
without losing out to competitors.<br />
This means that Food & Beverage<br />
companies must use their resources in<br />
the most efficient manner. As a result,<br />
production facilities are under pressure<br />
to do more with less.<br />
How inline process measurement<br />
can increase throughput and yield<br />
while minimizing losses in Food &<br />
Beverage production<br />
Inline process measurements make information<br />
available to engineers in realtime.<br />
This takes the guesswork out of<br />
their decision-making and gives them<br />
an opportunity to exercise real-time<br />
control of their process in several ways:<br />
Reducing waste<br />
Inline quality measurements are a key<br />
factor for reducing waste in the Food<br />
& Beverage production environment. If<br />
the final product or intermediate stream<br />
quality changes negatively, engineers<br />
can make immediate adjustments to<br />
rectify the trend compared to waiting for<br />
lab results. This means that having inline<br />
quality instruments gives engineers<br />
the time to fix the problem before an entire<br />
batch of product goes off-spec. Lab<br />
testing can still be used to complement<br />
the quality control process and confirm<br />
the inline results. Endress+Hauser field<br />
experience shows that companies with<br />
inline quality measurement experience<br />
5-6% fewer deviations from tolerance<br />
ranges.<br />
20 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong>
Processing<br />
Reducing expensive resources<br />
Inline process measurements enable<br />
engineers to monitor the concentrations<br />
in pipelines and makeup tanks<br />
to detect overdosing or contamination<br />
due to leaking valves. Having this information<br />
available enables engineers to<br />
optimise their dosing rates, thus minimizing<br />
chemical losses while maintaining<br />
adherence to health standards and<br />
avoiding a compromise of <strong>food</strong> safety.<br />
Real-time quality control<br />
Measuring quality enables engineers<br />
to monitor changes as they add ingredients<br />
to a mixture so that they can shut<br />
off the ingredient at the optimum point.<br />
This leads to lower wastage of additives<br />
and ingredients and more precise control<br />
of product quality for a consistent<br />
consumer experience.<br />
General Food & Beverage<br />
production challenges<br />
As with many other industries, engineers<br />
rely on information to generate<br />
efficient production in Food & Beverage.<br />
Inaccurate information or delayed<br />
access to information hampers their<br />
ability to drive productivity and improve<br />
yields. There can also be product wastage<br />
if a warning of quality issues comes<br />
too late to take corrective action. Some<br />
common areas affecting Food & Beverage<br />
production are as follows:<br />
Hold times<br />
Hold time is the period between completing<br />
production and obtaining a result<br />
from the laboratory that allows the<br />
Promass Q, a flowmeter that features the Multi-Frequency <strong>Technology</strong> that eliminate measurement<br />
errors induced by gas entrainment down to a level of nearly zero.<br />
Photos: Endress+Hauser<br />
Efficient storage management systems require fast and reliable access to the amount of product<br />
available.<br />
facility to release the product to market.<br />
This is effectively wasted time as the<br />
tank cannot be used for production and<br />
the product cannot be despatched to<br />
the market. Depending on the product,<br />
the location of the laboratory, the type of<br />
laboratory test, and other factors, hold<br />
times in the Food & Beverage industry<br />
can range from 14 minutes upwards.<br />
Reducing this time to the absolute minimum<br />
could improve the throughput of a<br />
production facility substantially.<br />
Variability in product quality<br />
Research shows that product quality<br />
could vary between 1 and 5% when relying<br />
on laboratory sampling and analysis.<br />
This variability is primarily due to the<br />
time delay associated with laboratory<br />
testing. Suppose the result takes 15 minutes<br />
to come back from the lab. In that<br />
case, it represents the plant conditions<br />
from 15 minutes earlier – not the current<br />
ones, making it challenging to optimise<br />
the process and maintain a consistent<br />
quality performance. As a result, even<br />
though the product remains on-spec,<br />
there could be market impacts due to<br />
wide variability in product consistency.<br />
Consumers demand a similar product<br />
experience whenever and wherever<br />
they buy, and significant changes in that<br />
experience from one product purchase<br />
to the next lead to a negative view of the<br />
brand in the market. Making quality information<br />
available in real-time would<br />
give engineers the tools to optimise<br />
their process and maintain more consistent<br />
product quality.<br />
Labor intensive manual sampling<br />
Manual sampling of products for laboratory<br />
testing is labour-intensive. Operators<br />
must travel from the laboratory<br />
to the site, take the sample wearing<br />
the appropriate safety equipment, and<br />
then return to the laboratory for testing.<br />
This cumbersome process could<br />
take anything from 10 to 20 minutes per<br />
sample or even longer. Converting this<br />
time to a labour cost illustrates the operating<br />
expenses associated with a manual<br />
test approach compared to inline<br />
process measurement. For example, a<br />
daily ten-hour production run, which requires<br />
samples every hour, can consume<br />
up to 600 lab technician hours per<br />
year based on a ten-minute sampling<br />
time. This time could be spent doing<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong><br />
21
Processing<br />
more value-adding work – like analysing<br />
the quality data to determine what process<br />
changes to make.<br />
Product losses and waste<br />
The Food & Beverage Industry strives<br />
for
Processing<br />
raw materials as well as the impact on<br />
production when a material is no longer<br />
available.<br />
Storage inflows and outflows must be<br />
accurately monitored to ensure meeting<br />
the recipe requirements and to<br />
ensure a mass balance over the plant.<br />
A facility needs to have accurate and up<br />
to date level measurement of material<br />
in any tank so that production schedules<br />
can be optimized to avoid running<br />
out of inventory space or running out of<br />
product for customers.<br />
Mixing and Blending<br />
Mixing and blending operations have<br />
become more complex over time with<br />
the advent of products like sports<br />
drinks, protein smoothies, organic<br />
health beverages, energy drinks, new<br />
sodas, and artificial sweeteners. However,<br />
Food & Beverage companies must<br />
still maintain accurate and repeatable<br />
control over the additive blending process<br />
and adherence to the recipe. Their<br />
performance is closely monitored by<br />
consumers who demand consistent<br />
product quality in order to maintain<br />
their brand loyalty.<br />
As the recipes for Food & Beverage<br />
products grow more complex, there are<br />
more variables for operators to focus<br />
on, which increases the risk of an incident.<br />
Overfilling or accidental drainage<br />
events can result in significant product<br />
losses. At the same time, raw materials<br />
are costly. Adding more than the minimum<br />
requirement for any material will<br />
add unnecessary cost to the finished<br />
product. A more comprehensive approach<br />
to inline process measurement<br />
can help mitigate this risk by making information<br />
available to operators continuously<br />
with alerts to warn them of conditions<br />
that could lead to an incident.<br />
Cleaning in Place (CIP)<br />
Access to real-time information about<br />
the status of liquid in the line during CIP<br />
can help manufacturers optimise their<br />
process, reducing their resource use<br />
and the CIP process time. For example,<br />
the CIP cycle can be immediately stopped<br />
upon identifying a phase change<br />
without waiting for confirmation from<br />
a laboratory sample. This would bring<br />
the production unit back into service<br />
quicker and increase the throughput<br />
capacity of the plant. Temperature control<br />
is another factor affecting CIP efficiency.<br />
When the temperature is too low,<br />
the process takes longer and consumes<br />
more chemicals. When the temperature<br />
is too high, there is a waste of energy.<br />
Without continuous temperature measurement<br />
and control, it is impossible<br />
to balance these factors optimally.<br />
Some facilities have experienced time<br />
savings of 25 -30% in their CIP cycle<br />
resulting in chemical savings of 30%.<br />
Food & Beverage manufacturers also<br />
report a reduction in water usage of up<br />
to 15% as a result of phase separation<br />
monitoring and control.<br />
Conclusion<br />
Food & Beverage manufacturing processes<br />
have improved over the years<br />
from manual systems that relied on<br />
an experienced operator to manage<br />
production to recipe and time-based<br />
systems commonly used today. However,<br />
inline process measurement offers<br />
even greater benefits that take the<br />
guesswork out of plant optimization by<br />
providing real-time information to Food<br />
& Beverage engineers and operations.<br />
These benefits enable engineers to<br />
reduce variability in product quality as<br />
shown in the illustration below, while<br />
also reducing waste and losses, and increasing<br />
throughput.<br />
fmt<br />
The Author<br />
Marion Fünfgeld, Industry Communication Manager<br />
Food & Beverage, Endress+Hauser Group<br />
Services AG<br />
For more information:<br />
www.endress.com<br />
CIP processes can be optimized in many ways and small changes can have a big impact.<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong><br />
23
Processing<br />
Food Producer Opts for Sustainable<br />
Constructive Explosion Protection<br />
There is a risk of a dust explosion in<br />
many <strong>food</strong> technology applications in<br />
which bulk goods are dried, sieved, conveyed<br />
or stored. Even today, many plant<br />
operators still rely on the good fortune of<br />
never being confronted with such a dust<br />
explosion, or at least getting off lightly.<br />
In most cases, however, this hope is<br />
abruptly dashed when, as a result of an<br />
explosion and the subsequent ingress of<br />
air into the plant, entire parts of the plant<br />
burn out, the entire material is contaminated<br />
and a long shutdown of the plant<br />
for essential cleaning and repair work becomes<br />
a reality.<br />
To avoid such a scenario, the German<br />
company Thorwesten Vent has developed<br />
a special pressure relief flap that has<br />
recently been convincing in use.<br />
In summer 2023, a well-known manufacturer<br />
successfully commissioned a total<br />
of 72 of these automatically reclosing,<br />
reusable explosion vents on four drying<br />
lines at its <strong>food</strong> production facility in Eastern<br />
Europe. The explosion protection<br />
specialists in Beckum, Germany received<br />
the order at the beginning of 2021,<br />
but the calculations, design and installation<br />
of the vents had been repeatedly<br />
delayed due to the Covid-19 pandemic.<br />
A total of 72 automatically self-reclosing,<br />
reusable explosion vents have been installed on<br />
four drying lines at a <strong>food</strong> production facility in<br />
Eastern Europe.<br />
The special feature of the new type of<br />
vents, compared to conventional pressure<br />
relief devices (e.g. bursting discs),<br />
is the automatic, airtight resealing after<br />
pressure relief. This effectively prevents<br />
the permanent entry of atmospheric<br />
oxygen and the burning of the material<br />
or entire product lines. The flaps are<br />
designed in such a way that they do not<br />
need to be replaced after an explosion<br />
and they can be reused after a visual inspection.<br />
This technology therefore minimizes<br />
damages to the system components<br />
and significantly reduces or even avoids<br />
downtimes. In addition, the explosion<br />
vents have a low heat transfer coefficient,<br />
which contributes to better thermal<br />
insulation and minimizes condensation<br />
inside the plant.<br />
The recently completed order included<br />
equipping two wheat starch flash dryers<br />
as well as two gluten ring dryers, including<br />
the process filters and a central dust<br />
extraction filter, with explosion flaps. The<br />
relief surfaces of these components had<br />
been calculated by Thorwesten Vent in<br />
compliance with current standards and<br />
in consultation with the client. All vents<br />
are also equipped with trace heating to<br />
ensure that the pressure relief systems<br />
function perfectly at all times, even in<br />
snow and ice.<br />
As part of the current project, the Thorwesten<br />
Vent flaps were prepared for heating<br />
operation, but a decision on whether<br />
to switch on the heating will be made<br />
after the operating experiences gained<br />
have been analyzed. Should the need<br />
to heat the explosion vents arise at a later<br />
time, the customer can convert to a<br />
complete heating function by preparing<br />
the flaps for heating operation through<br />
the quick and easy installation of control<br />
modules.<br />
″The latest project in Eastern Europe represents<br />
an important step for Thorwesten<br />
Vent in opening up the market in the<br />
<strong>food</strong> sector, after decades of success<br />
with our products in other areas world-<br />
The new pressure relief flaps by Thorwesten<br />
Vent effectively prevent the burning of the material<br />
or entire product lines through automatic,<br />
airtight resealing after a dust explosion.<br />
wide. Our high quality standards, coupled<br />
with our experience in constructive<br />
explosion protection, also predestine us<br />
for equipping systems in this sector. We<br />
therefore have good reason to hope that<br />
a new safety awareness will prevail in<br />
the <strong>food</strong> industry in the future. Because<br />
anyone who continues to focus only on<br />
the minimum requirements for explosion<br />
protection today will probably have to<br />
live with the consequences tomorrow,″<br />
commented Berthold Bussieweke, Sales<br />
Manager at Thorwesten Vent, on the<br />
successful conclusion of the order.<br />
The use of pressure relief flaps offers<br />
significant advantages, especially in the<br />
<strong>food</strong> industry, where an explosion can<br />
have particularly serious consequences.<br />
Whereas in other areas, contamination<br />
of the material plays a minor role, contamination<br />
of <strong>food</strong>stuffs or raw materials<br />
for their production often results in a financial<br />
desaster.<br />
fmt<br />
For more information:<br />
www.thorwesten.com<br />
24 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong>
Processing<br />
TOMRA 5C BSI for IQF Sorting<br />
Experience unparallel precision in<br />
IQF sorting with TOMRA<br />
Learn more<br />
Every Resource Counts TM<br />
Transforming global <strong>food</strong> production<br />
with sensor-based sorting machines and<br />
integrated post-harvest solutions, maximizing<br />
<strong>food</strong> safety and minimizing <strong>food</strong> loss.<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong><br />
25
Processing<br />
New Method for Analyzing the<br />
Crystallization Behavior of Chocolate<br />
The method for determining the crystallization behavior of chocolate under shear allows detailed analysis<br />
and evaluation of the crystallization curve for a better understanding of the crystallization process<br />
by Matthias Mayser and Nicole Kuska<br />
Chocolate, pralines or chocolate biscuits:<br />
Chocolate confectionery is one of<br />
the most popular snacks. The main ingredients<br />
are cocoa mass, cocoa butter,<br />
sugar, sometimes milk powder and added<br />
flavorings such as vanilla, as well as<br />
additives in the form of emulsifiers like<br />
soya lecithin to improve consistency.<br />
The crystallization behavior of chocolate<br />
raw materials, such as cocoa butter<br />
or filling fats, significantly influences<br />
the flavor and aroma of the chocolate.<br />
The characterization of raw materials,<br />
with regard to this property, is therefore<br />
crucial for consistently high product<br />
quality. During the production of chocolate<br />
products, such as pralines or<br />
biscuits, the liquid chocolate is cooled<br />
and solidified by various forming processes:<br />
„The different components<br />
of chocolate, i.e. cocoa butter, sugar<br />
and fat, arrange themselves into an<br />
ordered structure. They crystallize,“<br />
explains Matthias Mayser, head of the<br />
Food & Feed application laboratory<br />
for the Brabender product line. These<br />
crystals influence the chocolate‘s<br />
gloss, taste, crispness and melting properties,<br />
as well as good flavor release<br />
and storage stability.<br />
Testing in real production<br />
conditions<br />
The Brabender ViscoQuick viscometer<br />
determines the crystallization behavior<br />
of chocolate under real production<br />
conditions, i.e. under shear. In the manufacturing<br />
process, chocolate is first<br />
pre-crystallized under shear. „Shear<br />
means that the chocolate is moved<br />
or stirred. It is known that shear has a<br />
positive influence on crystallization,<br />
so it makes sense to study crystallization<br />
behavior under conditions similar<br />
to real production,“ says Mayser. Conventional<br />
methods such as cooling<br />
curves, differential scanning calorimetry<br />
(DSC) and nuclear magnetic resonance<br />
(NMR) record the crystallization<br />
behavior of chocolate under resting<br />
conditions.<br />
Using the ViscoQuick, the company<br />
has developed a reliable method for<br />
measuring the crystallization of chocolate<br />
under production conditions:<br />
„We carried out tests with molten cocoa<br />
mass, filling fat and cocoa butter.<br />
We filled the sample into the stainless-steel<br />
beaker of the instrument<br />
and cooled it under shear at a defined<br />
cooling rate of the beaker,“ explains<br />
Mayser. The results provide the <strong>food</strong><br />
industry with important information<br />
for optimizing the production of chocolate.<br />
They could contribute to the<br />
development of new techniques and<br />
processes to further improve the quality<br />
and variety of chocolate products.<br />
The Brabender ViscoQuick is a digital<br />
torque viscometer with touch screen,<br />
integrated computer and temperature<br />
control system. Using the rapid measurement<br />
method, standard starch-<br />
ViscoQuick (Brabender_ViscoQuick 04): The ViscoQuick is the ideal instrument for quality control and product development in chocolate production.<br />
26 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong>
Processing<br />
based measurements can be completed<br />
in ten minutes at heating and<br />
cooling rates of +20 °C/-15 °C per minute.<br />
This is approximately 25 % faster<br />
than comparable instruments.<br />
Analysis of ViscoQuick<br />
measurement curves<br />
The crystallization that occurs during<br />
cooling forms a crystal suspension<br />
whose viscosity continuously increases<br />
during the measurement. This<br />
increase is recorded as an increase<br />
in the torque of the shear paddle and<br />
plotted over time. The resulting curves<br />
can then be analyzed using various methods.<br />
In the study of cocoa mass, the main<br />
component of chocolate, samples<br />
from different growing regions were<br />
analyzed. These included samples<br />
from West Africa, Ghana, Peru and<br />
Nicaragua. The samples from West<br />
Africa, Ghana and Peru did not differ<br />
statistically, whereas the Nicaraguan<br />
sample crystallized significantly slower.<br />
This behavior is also confirmed<br />
in the industrial practice of chocolate<br />
production with raw materials from<br />
these origins.<br />
Brabener_ViscoQuick 06): The simple and fast-measuring method of the Brabender ViscoQuick<br />
enables a detailed analysis and a better understanding of the crystallization process by evaluating<br />
the entire crystallization curve.<br />
Mayser. A total of six filling fats were<br />
tested with the ViscoQuick. These fats<br />
were cooled in the ViscoQuick under<br />
shear to a crystallization temperature<br />
of 18 °C. Different crystallization curves<br />
were obtained. The more liquid a<br />
fat was at 18 °C, the slower it crystallized.<br />
The ViscoQuick method is reliable<br />
All in all, the ViscoQuick is user-friendly,<br />
thanks to the MetaBridge software<br />
implemented which delivers reliable<br />
and highly reproducible results, even<br />
under production conditions. The measurement<br />
of the crystallization rate<br />
Milk fat is present in all milk chocolates<br />
and is therefore one of the most important<br />
fats in chocolate production, along<br />
with cocoa butter. It slows down the<br />
crystallization of cocoa butter, which<br />
can be quantified very well with the ViscoQuick.<br />
The dark chocolate masses<br />
tested included different types with<br />
increasing milk fat content (clarified<br />
butter) from 2 % to 10 %. The higher the<br />
milk fat content, the slower the rate of<br />
crystallization. There was also a phase<br />
in which the chocolate crystallization<br />
remained stable and no further significant<br />
changes occurred. The amount<br />
of clarified butter therefore influences<br />
the rate and stability of crystallization,<br />
and therefore the texture and consistency<br />
of the chocolate.<br />
More edgy<br />
shapes wanted?<br />
THIS AND OTHER TRENDSETTERS<br />
CAN BE PRODUCED WITH<br />
SCHAAF TECHNOLOGY<br />
„Filling fats are also of enormous importance<br />
in the chocolate industry as<br />
the basis for a wide variety of fat fillings.<br />
Their crystallization behavior is just as<br />
important as that of the chocolate in<br />
order to be able to produce shelf-stable<br />
and tasty products,“ emphasizes<br />
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<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong><br />
27
Processing<br />
Schokoladenpaddel (JUL01875): During chocolate<br />
production, the ViscoQuick analyses raw<br />
materials such as cocoa mass, cocoa butter,<br />
chocolate mass and filling fats.<br />
under shear is a good approximation of<br />
the behavior during the tempering process<br />
in production. The method is extremely<br />
versatile for all relevant fat-containing<br />
raw materials and semi-finished<br />
products such as cocoa butter, cocoa<br />
mass, chocolate mass, fillings and<br />
filling fats. It is easy to adapt to your<br />
own raw materials and semi-finished<br />
products. When evaluating new batches,<br />
comparison with your own validated<br />
measurements provides full data<br />
transparency. With a relative standard<br />
deviation of around 2 %, the method is<br />
highly reproducible and shows a strong<br />
correlation with the results of DSC<br />
measurements and recipe variations.<br />
In addition to the ViscoQuick, Anton<br />
Paar offers other product solutions<br />
for quality control and product development<br />
in the manufacture of chocolate<br />
products. In August 2008, Anton<br />
Paar acquired Brabender, bringing the<br />
two companies under one roof. Since<br />
then, customers have benefited from<br />
an expanded product range of extru-<br />
ders, rheometers and viscometers, as<br />
well as access to Anton Paar‘s global<br />
service and sales network. Other products<br />
include the MCR series of rheometers<br />
for measuring the viscosity of<br />
chocolate and fillings in baked goods<br />
and snacks on a laboratory scale. The<br />
two compact rheometers, MCR 72 and<br />
MCR 92, are suitable for determining<br />
the texture and consistency of <strong>food</strong>s<br />
such as melted chocolate, pudding and<br />
biscuits. The Brabender Convimeter<br />
II can also be used for viscosity measurement<br />
and process control in the<br />
production and development of liquids<br />
and pastes. In the chocolate industry,<br />
the instrument can be used to characterize<br />
liquid or pasty raw materials and<br />
intermediate products.<br />
fmt<br />
For more information:<br />
www.anton-paar.com<br />
Authors: Matthias Mayser and Nicole Kuska,<br />
Brabender GmbH & Co. KG/A brand of Anton<br />
Paar, Duisburg/Germany.<br />
About Anton Paar<br />
Founded in 1922 in Graz (Austria) by Anton Paar, the company is the world market leader in the measurement of density and<br />
concentration, the determination of dissolved carbon dioxide, and in the fields of rheometry and viscometry. Anton Paar’s<br />
customers include most of the major beer and soft drink manufacturers worldwide, companies active in the <strong>food</strong>, chemicals,<br />
petroleum, and pharmaceutical industries, as well as leading academic groups.<br />
For many decades, Anton Paar has combined precise mechanical production with the latest achievements in the fields of<br />
research and development. In recent years, the Anton Paar GmbH invested up to 20 % of its annual turnover in research and<br />
development. The company offers analytical solutions that are produced within the 11 producing sites (in Europe and USA).<br />
Additionally, there is a soccer simulator: in the so-called skills.lab professionals, amateurs and youth players can perfect<br />
their skills under real conditions.<br />
Anton Paar is active in more than 110 countries with 37 sales subsidiaries. Meanwhile, more than 4,400 employees in a<br />
worldwide network of research and development, production, sales, and support are responsible for the quality, reliability,<br />
and service of products made by Anton Paar. Since 2003, the Charitable Santner Foundation has been the owner of Anton<br />
Paar. It is dedicated exclusively and directly to charitable purposes. In 2022, the company generated net sales revenue of<br />
545.6 million Euro.<br />
Besides focusing on research and development, Anton Paar’s growth is also based on strategic acquisitions. In 2007, the<br />
company acquired Dr. Kernchen GmbH near Hannover (Germany, special field optical metrology, Anton Paar OptoTec) followed<br />
by Petrotest Group (Germany, special field measurement technology for the petroleum industry, Anton Paar ProveTec)<br />
in 2012, and the addition of CSM Instruments SA in Switzerland in 2014 (special field surface analysis, Anton Paar TriTec).<br />
In 2016, Anton Paar acquired a product line of Raman benchtop devices from BaySpec Inc. (USA, CA) and licensed the<br />
technology for Raman handheld instruments from SciAps Inc. (USA, MA). In 2017, Anton Paar integrated technology for<br />
particle size analysis bought from Cilas (France) into the product portfolio. With the acquisition of Quantachrome Instruments<br />
(USA) in February 2018 and AXO Dresden in February 2019, Anton Paar further expanded its range of measurement<br />
technology in the characterization of pores and porous materials and X-Ray optics. With the purchase of the Brabender<br />
GmbH & Co. KG (Germany, 2023, Anton Paar TorqueTec), the portfolio was expanded with special measuring solutions for<br />
the characterization of kneading properties and lab extrusion.<br />
28 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong>
PROCESS TECHNOLOGY&COMPONENTS<br />
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<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong><br />
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Processing<br />
Neon is A New Solution that Adds<br />
Value and Ease to Machine-Harvested<br />
Blueberries<br />
The new TOMRA Neon is a new blueberry pre-grader with sophisticated AI technology, brings overall value<br />
to the blueberry business model. Joshua Miers-Jones, Director Business Deveploment Blueberries at TOMRA<br />
Food, explains. and Nick Hall Global Segment Director - Blueberries & Processed Fruit goes into more detail.<br />
The global trend towards the machine<br />
harvesting of blueberries has brought<br />
challenges. Although machine harvesters<br />
are faster and less costly than<br />
manual picking, they also harvest debris<br />
and fruit clusters which cause disruption<br />
on packhouse production lines.<br />
Machines also harvest unwanted<br />
green and red berries which unnecessarily<br />
reduce pack-out from grading<br />
lines. The new TOMRA Neon allows<br />
Blueberry growers to automatically<br />
process machine harvested blueberries<br />
for the fresh market.<br />
TOMRA Neon pre-grades machineharvested<br />
blueberries before transferring<br />
the fruit directly onto TOMRA’s<br />
KATO260 optical sorter and sizer. By<br />
employing artificial intelligence modelling,<br />
TOMRA Neon detects clusters<br />
with unrivalled accuracy. Because it is<br />
compact, durable, and easy to clean, it<br />
fits perfectly into any processing and<br />
packing line<br />
Recognizing the challenge<br />
Manual blueberry harvesting is laborintensive<br />
and requires pickers to spend<br />
long hours in the field. This is exactly the<br />
kind of tediously repetitive, physically tiring<br />
work that people no longer want to<br />
do. As a consequence, it is becoming increasingly<br />
difficult for growers to recruit<br />
and retain seasonal harvesting staff,<br />
which has accelerated the adoption of<br />
automated harvesting.<br />
Another good reason for harvesting mechanically<br />
is the need for speed. Machines<br />
work much more rapidly than people.<br />
But machines cannot see or judge<br />
blueberries on the bushes in the same<br />
way that people can. As well as harvesting<br />
good fruit, machines also pick fruit<br />
that’s unripe or grouped in clusters. By<br />
working closely with blueberry growers<br />
and packhouses, TOMRA Food recognized<br />
the need to help customers move<br />
to machine harvesting, adding value by<br />
reducing labor requirements, while still<br />
delivering the highest quality product to<br />
the consumer.<br />
TOMRA Food’s knowledge of blueberry<br />
sorting, grading and packing goes<br />
back well over 20 years as it includes<br />
the specialized knowledge possessed<br />
by the New Zealand-based businesses<br />
Compac and BBC Technologies, which<br />
TOMRA acquired in 2016 and 2018. Detailed<br />
conversations with customers<br />
led to TOMRA setting itself the task of<br />
designing and developing a blueberry<br />
pre-grader that is technically sophisticated,<br />
robust, easy to maintain, easy to<br />
clean, and yet also price sensitive.<br />
To achieve the necessary technical sophistication,<br />
TOMRA’s engineers drew<br />
extensively on their experience developing<br />
the company’s LUCAi AI technology,<br />
an optional add-on for the KATO260<br />
30 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong>
Processing<br />
which classifies and grades fruit with<br />
unrivalled accuracy. LUCAi employs<br />
Deep Learning, which uses pre-trained<br />
models to teach computers how to process<br />
data, such as complex patterns in<br />
photos – a principal which TOMRA will<br />
extend to other applications.<br />
Impressive results<br />
TOMRA Neon was tested and validated<br />
over two-and-a-half years in varied<br />
machine-harvested conditions in<br />
North America and New Zealand. These<br />
trials culminated in the controlled,<br />
early release and sale of 10 machines<br />
during the 2023 season to TOMRA<br />
customers. This made it possible to<br />
fine-tune TOMRA Neon’s software,<br />
AI algorithms, and mechanical set-up<br />
based on millions of kilos of machineharvested<br />
blueberries in commercial<br />
environments.<br />
ned to keep the KATO260 running at<br />
full capacity.<br />
TOMRA Neon was launched to market<br />
in October 2023. Its introduction means<br />
there is now turnkey integration<br />
between TOMRA’s Harvest Cleaner,<br />
Small Fruit Eliminator, TOMRA Neon,<br />
and KATO260 – a suite of solutions<br />
that empowers packhouses to process<br />
machine-harvested blueberries easily<br />
and effectively to the highest level. fmt<br />
For more information:<br />
www.Tomra.com/<strong>food</strong><br />
Joshua Miers-Jones, Director Business<br />
Deveploment Blueberries<br />
These extensive validation tests have<br />
shown that TOMRA Neon optimizes<br />
optical grader efficiency by removing<br />
more than 95% of clusters and more<br />
than 90% of green and red berries. And<br />
thanks to its unique ejection manifold,<br />
TOMRA Neon runs with a throughput<br />
capacity of up to 500 berries per second.<br />
Even when fruit removal is as<br />
high as 40%, an output speed of up to<br />
280 berries per second can be maintai-<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong><br />
31
Processing<br />
Ian Healey met up with Nick Hall, TOMRA Food Global Segment Director -<br />
Blueberries & Processed Fruit to find out more about the new Neon machine.<br />
Q: Blueberries are arguably the most popular fruit in many European countries at the moment. Is there an explanation<br />
for this?<br />
Nick Hall: In fact this is not limited to Europe. Blueberries are grown and consumed everywhere. For Europe there are<br />
new regions of cultivation, more fruit and higher quality. This makes the end product better, more plentiful and ultimately<br />
more affordable. Blueberries are extremely healthy, taste great and bring an element of fun.<br />
Q: TOMRA Neon is a new and relatively small piece of equipment. Why will it be a game changer for fruit processors?<br />
Nick Hall: Neon came out of a need which many harvesters asked about. It is a pre-grader which improves quality of<br />
blueberries and saves time further down the line, for example with TOMRA‘s KATO 260 machine.<br />
Q: Where is Neon used?<br />
Nick Hall: Blueberries are increasingly harvested automatically and by special machinery. This is faster and less costly<br />
than using manual labor, which is not always available. TOMRA’s Neon is the first stage in the processing factory after<br />
the fruit is delivered. Machines tend to be less selective when collecting leaves, twigs and other debris, as well as unripe<br />
or overripe berries. Neon takes away this unwanted material.<br />
Q: How does it work?<br />
Nick Hall: Neon uses artificial intelligence to identify, remove and pre-sort good and bad product. Our engineers have<br />
used our LUCAi AI software to train the machine over time to grade and sort the incoming clusters of fruit. This is an<br />
ongoing process, so the machine will continually get more accurate. The scrap material is ejected and resorted before<br />
being transferred to the KATO 260 optical sorter and sizer down the line.<br />
Q: How long has the Neon been on the market?<br />
Nick Hall: In fact TOMRA’s Neon has been extensively tested by selected clients in North America and Europe. We are<br />
confident that the machine now on the market will indeed be a game changer for the growing markets for blueberries<br />
everywhere.<br />
Q: What are the future plans? Will Neon be used for other fruits?<br />
Nick Hall: Until now, we have concentrated<br />
on the needs of blueberry<br />
growers. This will continue since new<br />
varieties are continually being cultivated.<br />
In the future it is likely that the<br />
technology could be applied to other<br />
products.<br />
Q: Thanks for taking the time to talk<br />
to us and share these insights with<br />
our readers. Good luck in the future!<br />
32 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong>
Processing<br />
Contract Drying Specialist Launches New<br />
Plant for the Spray Drying of Infant Food<br />
Components<br />
Uelzena eG's newly built "Tower 12" spray drying plant has been in regular operation for several months<br />
now. The plant is primarily designed for the production of ingredients for infant <strong>food</strong> under high-care<br />
conditions. With the new plant, the contract dryer from northern Germany, which specializes in <strong>food</strong> and<br />
infant <strong>food</strong>, intends to further expand its leading position in this product segment. A total of four spray<br />
towers of different sizes and configurations are now available for drying infant <strong>food</strong> components at the<br />
central production site in Uelzen (Lower Saxony).<br />
″The requirements for product safety<br />
of ingredients for infant <strong>food</strong>, such<br />
as minerals or vitamins on carrier<br />
materials, have risen continuously in<br />
recent years. With this in mind and<br />
with the intention of further expanding<br />
existing partnerships with baby <strong>food</strong><br />
manufacturers, the construction of<br />
a new high-care spray drying plant<br />
was a logical and logical step for us. In<br />
this way, we are ideally positioned to<br />
continue supporting our customers in<br />
the <strong>food</strong> and infant <strong>food</strong> industry as a<br />
preferred and sought-after specialist in<br />
the future.″ Bern Gewecke, Managing<br />
Director of Ingredients and Contract<br />
Manufacturing, explains the decision to<br />
build a new spray drying plant.<br />
Stand-alone spray drying plant for<br />
high-care productions<br />
Alongside the main spray tower, the<br />
plant also includes other central<br />
areas such as a high-performance wet<br />
mixing area with various technologies<br />
for preparing different recipes, fully<br />
automated packaging lines and<br />
various technical and social rooms.<br />
Everything is embedded in a completely<br />
self-contained spray-drying plant<br />
that is state-of-the-art in terms of<br />
hygiene, technology and efficiency.<br />
The construction time, including the<br />
technical installations, was just over two<br />
years.<br />
The centerpiece of the new plant is the<br />
15 m high spray tower with a flexible<br />
nozzle spraying system and a capacity<br />
of 650 - 750 kg of powder per hour.<br />
From the concentrate production up to<br />
the ready-packed powder in aluminum<br />
bags, the entire manufacturing process<br />
is recipe-controlled.<br />
″With the new spray drying plant,<br />
we can offer our customers stateof-the-art<br />
services in terms of<br />
technology, sustainable production<br />
and environmental protection. We<br />
are particularly proud of the very high<br />
hygiene level of the new plant,″ explains<br />
Simone Oeder, Sales Manager for<br />
Contract Drying. ″Latest technology,<br />
a high degree of automation and a<br />
sophisticated hygiene concept ensure<br />
particularly safe production conditions<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong><br />
33
Processing<br />
for spray drying these sensitive product<br />
groups,″ continues Simone Oeder.<br />
Optimized hygiene concept<br />
A strict hygiene concept has been<br />
implemented throughout the entire<br />
plant. This includes four different<br />
hygiene zones with product and staff<br />
airlocks to separate the different<br />
production areas, containment systems<br />
on the active ingredient dosing and<br />
filling systems, elaborated cleaning<br />
concepts with separate washing<br />
and drying rooms for the cleaning of<br />
plant components as well as efficient<br />
ventilation and filter systems for fresh<br />
and exhaust air. Parts of the plant are<br />
certified in accordance with the strict<br />
EHEDG standard for hygienic plant<br />
design.<br />
Sustainable and resource-saving<br />
production<br />
In addition to the functional aspects, the<br />
plant is also at the cutting edge in terms<br />
of a sustainable and resource-saving<br />
production thanks to its energy-efficient<br />
concept. For example, the spray tower<br />
is encased and insulated to reduce heat<br />
loss and save energy. Heat exchangers<br />
in the ventilation systems ensure<br />
effective supply air preheating for the<br />
spray tower by recovering heat from the<br />
exhaust air. Wherever it is possible, the<br />
process heat is recovered and losses<br />
are minimised. All cleaning processes<br />
are optimised to save resources and are<br />
also reduced to a minimum thanks to<br />
various measures.<br />
fmt<br />
For more information:<br />
www.ingredients.uelzena.com<br />
About Uelzena Group:<br />
Founded in 1952 and headquartered in Uelzen, Lower Saxony, Uelzena eG is a co-operative dairy company. The group of<br />
companies employs over 800 people and includes various subsidiaries and joint ventures with production and sales locations<br />
mainly in northern Germany.<br />
826,834 tonnes of milk raw materials were processed in 2022. With the main product groups milk fats, milk powder, cheese,<br />
sweetened condensed milk, instant beverages, health products and contract drying, the Group generated a turnover of EUR<br />
1,077 million.<br />
The company focuses on doing business with international customers from the industry. The Uelzena Group has been supplying<br />
many international manufacturers of well-known brands for many years now. In Germany, the group is the leading<br />
supplier of concentrated butter to <strong>food</strong> retailers and of butter and butterfat to the bakery trade.<br />
34 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong>
Processing<br />
Separation Premiere: The Bone Cannon ®<br />
that Increases Profit by Recovering<br />
Usable Raw Materials<br />
Provisur is a leading industrial <strong>food</strong> processing equipment manufacturer headquartered in Chicago, Illinois,<br />
with a global network of sales and service locations as well as Innovation Centers. At Anuga FoodTec<br />
Provisur presented an exciting range of Separation systems highlighting versatility, innovation, and<br />
reliability. The Separation machines on display included the world premiere of the redesigned Bone Cannon ® ,<br />
the STS 2000 and the SME 1830.<br />
Provisur Separation equipment is designed<br />
to increase yield and offers sustainable<br />
solutions for the client. The company has<br />
industry-leading technologies in its STS<br />
(soft tissue separation) portfolio. Focusing<br />
on sustainability and new innovations,<br />
ensures that Provisur can match a<br />
customer’s exact need for output texture<br />
and quality, as well as providing the most<br />
cost-efficient recovery of raw materials.<br />
More raw material, more profit:<br />
the Bone Cannon ®<br />
The Bone Cannon ® celebrated the world<br />
premiere of its new design at Anuga<br />
FoodTec <strong>2024</strong>. Bones retain valuable<br />
amounts of meat even after trimming -<br />
the Bone Cannon ® separates this meat<br />
from the bones, ensuring that producers<br />
get the highest possible return on their<br />
raw material investment. The new design<br />
offers even greater meat recovery to keep<br />
valuable protein out of the waste stream<br />
and meet today’s demands for affordable<br />
proteins in applications such as meatballs,<br />
sausages and more. In addition, the new<br />
design reduces water consumption to an<br />
absolute minimum, and, with the new<br />
motor, energy consumption is also reduced.<br />
There is a noticeable reduction in noise<br />
and the maintenance concept has been<br />
redesigned to make it even more userfriendly.<br />
Ease of use and excellent yield<br />
combine to make the new Bone Cannon ®<br />
a standout in hygiene and sustainability.<br />
for depacking when, for example, the<br />
reprocessing of defective articles becomes<br />
necessary, or when the best-before date<br />
has passed. It cleanly separates product<br />
and packaging for products such as<br />
potatoes and fish, or even Kebabs on a<br />
wooden stick.<br />
According to Olivier Kerdiles, VP of<br />
Separation, “Our STS 2000 separator is<br />
ideal for operations that require highquality<br />
outputs. One of the biggest<br />
challenges for operations that involve<br />
soft-tissue products is the removal of bone<br />
fragments while maintaining the quality of<br />
the meat and fish. With the STS, higher<br />
yields and higher quality end products go<br />
hand in hand.”<br />
Small footprint, high return of<br />
investment: the SME 1830<br />
Innovative separation technology with the<br />
smallest footprint – the SME 1830 is an<br />
excellent entry-level machine to recover<br />
meat on bones and prevent valuable<br />
protein from entering the waste stream.<br />
The machine is compact and lean and<br />
nevertheless handles a wide range of<br />
applications. It is ideal for MDM and MSM<br />
from beef, pork, poultry, and delivers the<br />
material for sausages and nuggets. In<br />
addition, it can handle fish and fruit. It<br />
is designed for simplicity and ease of use<br />
without compromising on versatility.<br />
Separation systems with<br />
sustainability in their DNA<br />
Provisur is the only supplier to offer<br />
customers all three separation processes<br />
- rotary, belt and press technology. This<br />
allows processors to choose a technology in<br />
line with their exact requirements - perfect<br />
texture and quality go hand in hand with<br />
the cost-efficient recovery of meat, poultry,<br />
fish, and other raw materials (potatoes,<br />
fruit, or vegetables). Highlighting the<br />
concept of system solutions from a single<br />
source, Provisur demonstrates its expertise<br />
in production lines with separators of<br />
different performance. They all have<br />
one thing in common: higher yield and<br />
reduction of waste lead to greater profit<br />
and greater sustainability.<br />
Olivier Kerdiles explains, “All of our<br />
Separation systems at Provisur boost<br />
sustainability. We design machines that<br />
recover as much protein as possible,<br />
delivering more <strong>food</strong> and therefore making<br />
<strong>food</strong> more affordable. The durability of our<br />
Separation systems makes them a sound<br />
investment for our customers.”<br />
For more information:<br />
www.provisur.com<br />
fmt<br />
High-quality separation, higher<br />
yields: the STS 2000<br />
The Soft Tissue Separator STS 2000<br />
enables efficient separation of beef,<br />
pork, and poultry. It eliminates tendons,<br />
cartilage, bone fragments, sinew and more,<br />
while preserving the integrity and structure<br />
of the <strong>food</strong>. It can also be used for the<br />
clean separation of components in other<br />
products such as avocadoes destined for<br />
use in Guacamole. In addition, it is suitable<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong><br />
35
Processing<br />
Trends in the Growing Frozen Pizza Sector<br />
By Mike Jacko, Vice President of Applications & Product Development at Urschel<br />
The frozen <strong>food</strong> market, including pizza,<br />
continues to be one of the fastest growing<br />
market sectors in <strong>food</strong> processing.<br />
Advances in freezing methods intersect<br />
with consumer trends. Consumers are<br />
seeking healthier, convenient options.<br />
These trends include increased choices<br />
of vegetables and plant-based proteins.<br />
Traditional toppings remain popular<br />
while niche pizza toppings and styles of<br />
crusts are ever expanding. Research and<br />
development teams continue to build on<br />
new flavors and toppings.<br />
Brussel sprouts, beets, arugula, spinach,<br />
zucchini, and yellow squash are<br />
just a few on-trend toppings. Cauliflower<br />
crusts are also at the forefront. Alternative<br />
textured plant proteins take center<br />
stage and appear on pizzas as shreds,<br />
crumbles, or dices in place of traditional<br />
meat selections. The category of cheese<br />
toppings is ever growing including goat<br />
cheese, feta, and non-dairy, plant-based<br />
options.<br />
When considering the purchase of new<br />
capital equipment, processors need<br />
to identify the flow of their current system.<br />
If creating a new line, make sure<br />
each station will work seamlessly with<br />
the next. Safety and flow should be fully<br />
analyzed. Working with a line company<br />
offers an additional amount of security.<br />
Urschel technology delivers precision<br />
and expertise to pizza manufacturers.<br />
With the extensive ability to effectively<br />
cut a gamut of shapes to provide precision<br />
cuts within the targeted specifications.<br />
Many ingredients go into creating<br />
different styles of frozen pizza and<br />
ingredients vary depending on product<br />
characteristics. For toppings, fruits and<br />
vegetables rely on gentle cutting methods,<br />
whereas alternative proteins require<br />
more aggressive cutting methods.<br />
In addition, reduction of ingredients for<br />
sauces and crusts down to micro-dimensions<br />
is necessary to produce the ideal<br />
frozen pizza.<br />
As a powerhouse developer of cutting<br />
solutions, Urschel identifies the proper<br />
machine to pair with the desired outcome.<br />
With slicers, dicers, milling equipment,<br />
and all types of cuts, Urschel offers<br />
boundless reduction opportunities<br />
to frozen pizza processors. This may<br />
translate into a new beet sauce or cauliflower<br />
flour crust. Urschel size reduction<br />
equipment paves the way for processing<br />
capabilities.<br />
Urschel partners with customers to optimize<br />
their productivity. Test lab technicians<br />
identify new cuts that bring true<br />
benefits to the processors that work<br />
with Urschel. From half-moon zucchini<br />
slices to bow-tie beet cuts, unique looks<br />
abound to help processors standout in<br />
the competitive frozen pizza industry.<br />
Some of the key issues processors are<br />
facing include adequate labor and staffing<br />
and require more in a machine design.<br />
By engineering and manufacturing<br />
improved technology in a machine, the<br />
processor saves time, reduces staffing<br />
requirements, and improves capacity<br />
and quality of product output.<br />
Customers are demanding more in a<br />
design than ever before. Cutting principles<br />
are more precise to produce tighter,<br />
increased in-spec results, dedicated<br />
to increasing usable product. Components<br />
are constructed with ease-of-use<br />
elements, such as built-in handles, while<br />
also being able to withstand rugged<br />
production environments. Tools that accompany<br />
machines are also designed to<br />
expedite routine procedures. It all relates<br />
to time savings and cost savings.<br />
Customers are looking for a machine<br />
with components that work with their<br />
fast-paced line. Small and large companies<br />
want a robust machine that will<br />
hold precision slice tolerances throughout<br />
production runs with guarantees of<br />
parts and service when they need them.<br />
The ability to make changes ‘on the fly’ to<br />
be responsive to the needs of their environment.<br />
Urschel incorporates sanitation, cleanability,<br />
and durability which are of great<br />
importance in today‘s designs. Stainless<br />
steel surfaces assist in sanitation<br />
practices. Hinged panels prevent sheet<br />
metal from being rested on the floor,<br />
while providing full access for cleaning.<br />
The cutting zone is completely separate<br />
from the mechanical zone to negate<br />
cross contamination. Durability of knives<br />
and components is essential. Removable<br />
spindle carriages aid in sanitation.<br />
Higher cleanability saves time with washdowns<br />
and assists in profitability.<br />
Urschel‘s significant ongoing investment<br />
in the global infrastructure of our company<br />
has resulted in clients receiving expedited<br />
parts and peace of mind knowing<br />
their local office is there for complete<br />
support in terms of maintenance and<br />
training for the long life of their cutting<br />
equipment. Urschel speaks the language<br />
of <strong>food</strong> processing AND the local language,<br />
so important details in customer<br />
expectations are met.<br />
Urschel supplies an extensive range of equipment for cutting and processing requirements<br />
36 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong>
Processing<br />
New for the emerging alternative protein market,<br />
the DiversaCut® series and M6 offer aggressive<br />
cutting parts and feeding spindles created to<br />
overcome products that are normally difficult to<br />
process. These cutting methods also effectively<br />
reduce traditional cooked meats. Also new in meat<br />
processing, the Affinity large dicer with built-in log<br />
precutter for an all-in-one log dicing solution.<br />
For cheese shredding, the MicroAdjustable® CC<br />
series Shred Head (SH-14) offers expedited knife<br />
changeovers. Urschel machinery maintains more<br />
precise control of the shred thickness, so processors<br />
use less cheese per ounce while maintaining<br />
a full coverage appearance. This relates to better<br />
control in cheese melting and cost savings for the<br />
processor. The MicroAdjustable head, sanitary in<br />
design, is USDA accepted. Other USDA accepted<br />
offerings include the CCX-D cheese shredder and<br />
the large Affinity® Dicer along with the smaller footprint<br />
of the Affinity Integra-D. Whether shredding<br />
or dicing cheese or plant-based ‘cheese’, Urschel<br />
cutting solutions are ever evolving to meet the flexible<br />
needs of production lines.<br />
Thousands of cutting applications exist that Urschel<br />
size reduction machinery is actively involved.<br />
The Comitrol® Processor line of machinery<br />
is unique to our company. As with all reduction<br />
machinery we engineer and manufacture, all key<br />
components are crafted, constructed, and assembled<br />
under one roof, so strict quality standards are<br />
enforced. The size reduction heads employed in<br />
the Comitrol line achieve particles down to microdimensions.<br />
Potential applications include sauces,<br />
pastes, slurries, granulations, rice cuts, crumbles,<br />
powders, and flours. Comitrol reductions continue<br />
to be a sought-after resource for the frozen <strong>food</strong><br />
industry.<br />
The E TranSlicer® Cutter (ETRS-C), DiversaCut<br />
2110A® (2110A) and Sprint 2® Dicers feature builtin<br />
discharge conveyors to facilitate dispensing cut<br />
product into totes. The built-in conveyors assist in<br />
effectively capturing slivered, small cuts of fruit and<br />
vegetable products such as leeks, onions, tomatoes,<br />
or peppers to promote gentle and complete discharge<br />
from each machine. In addition to the new<br />
conveyor discharge option, the E TranSlicer may<br />
also be equipped with a bias slicing option.<br />
Customers are encouraged to take part in a freeof-charge<br />
test cut of their product to determine the<br />
optimum machine for their cutting application. This<br />
beneficial service may be scheduled on request. fmt<br />
For more information:<br />
www.urschel.com<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong><br />
37
Packaging<br />
Tomorrow’s Flexible<br />
Packagingis Starting Now<br />
Sappi Europe’s innovative barrier coating machine is driving the<br />
development of next-generation functional papers<br />
As a global leader in paper-based packaging solutions and always at the<br />
forefront of innovation, paper manufacturer Sappi Europe continues to<br />
pioneer the shift towards sustainability. The company is offering the<br />
industry’s most extensive portfolio of functional packaging papers with<br />
a focus on compelling alternatives to multi-layer material and plastic<br />
packaging. Sappi supports its partners – brand owners, converters and<br />
printers – by ensuring product safety and compliance with stringent<br />
packaging regulations, while promoting the circular economy. As a<br />
result of Sappi Europe’s investment in a new barrier coating machine at<br />
its Alfeld site in central Germany, the manufacturer’s next-generation<br />
functional papers are now ready to meet rigorous future requirements.<br />
René Köhler, Director Paper & Packaging Solutions<br />
at Sappi Europe<br />
• Sappi’s barrier papers are designed<br />
to replace non-recyclable materials<br />
• They guarantee product safety for<br />
both <strong>food</strong> and non-<strong>food</strong> products<br />
• Sappi’s functional papers incorporate<br />
over a decade of expertise in<br />
barrier technology<br />
• New barrier coating machine in Alfeld<br />
reflects the company’s commitment<br />
to innovation<br />
For over a decade, Sappi has been at<br />
the forefront of the functional papers<br />
market, developing effective alternatives<br />
to conventional multilayer and<br />
plastic packaging. The company’s<br />
extensive range of barrier papers is<br />
conceived to replace non-recyclable<br />
materials such as paper-film laminates<br />
and extrusion-coated papers – providing<br />
flexible, innovative solutions to<br />
address the most diverse packaging<br />
requirements.<br />
Sappi’s papers feature integrated barriers<br />
– depending on the application,<br />
with high, medium or low-barrier properties<br />
– against oxygen, water vapor,<br />
grease, aroma, mineral oil and with added<br />
heat-sealability. This ensures that<br />
the quality of <strong>food</strong> and non-<strong>food</strong> pro-<br />
38<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong>
Packaging<br />
ducts is preserved – whether they are<br />
packed in sachets, flow-wraps, pillow<br />
bags, doypacks or stand-up pouches.<br />
As the world pursues its search for sustainable<br />
packaging alternatives, Sappi<br />
remains dedicated to developing solutions<br />
that not only meet but exceed the<br />
evolving demands of both the market<br />
and the environment. “Our functional<br />
papers, including the Guard, AvantGuard,<br />
and Seal product families, reflect<br />
more than a decade of expertise in barrier<br />
technology,” confirms René Köhler,<br />
Director Paper & Packaging Solutions<br />
at Sappi Europe. “The recent addition<br />
of products such as Guard OHS, Guard<br />
ICC, Guard Twist and Seal Light illustrates<br />
our ongoing commitment to lead<br />
by innovation.”<br />
Leading by innovation<br />
“Sappi’s commitment to innovation<br />
and sustainability is embodied by our<br />
continuous investment in technology<br />
and product development,” adds René<br />
Köhler. “Our recent multi-million euro<br />
investment in a new barrier coating<br />
machine in Alfeld, Germany, not only<br />
boosts our production capacities, it<br />
also enhances our ability to introduce<br />
groundbreaking products to the market<br />
and expand our portfolio of nextgeneration<br />
functional papers.”<br />
The Alfeld mill now produces various<br />
barrier paper products, ranging from<br />
44g/m² to 120g/m², available in different<br />
finishes such as Natural, Silk, and<br />
Gloss of the printing side. This includes<br />
Sappi’s low, medium and high barrier<br />
and heat sealable papers. Many other<br />
products in different phases of development<br />
are currently in the process fmt<br />
For more information:<br />
www.sappi.com<br />
About Sappi<br />
Sappi is a leading global provider of everyday materials made from woodfibre-based renewable resources. As a diversified,<br />
innovative and trusted leader focused on sustainable processes and products, Sappi is building a more circular economy by<br />
making what it should, not just what it can. Its raw materials offerings (including dissolving pulp, wood pulp and biomaterials)<br />
and end-use products (packaging papers, specialty papers, graphic papers, casting and release papers, forestry products)<br />
are manufactured from woodfibre sourced from sustainably managed forests and plantations. Many of Sappi’s production<br />
facilities use internally generated bioenergy, enabling many of its operations to be energy self-sufficient.<br />
Sappi produces 5.5 million tons of paper, 2.6 million tons of paper pulp, 1.5 million tons of dissolving pulp per year. Globally,<br />
it has over 12,000 employees, 400,000 ha of owned and leased sustainably managed forests in South Africa. Sappi Limited<br />
(JSE) is headquartered in Johannesburg, South Africa with manufacturing operations across three continents and sells its<br />
products in more than 150 countries.<br />
Sappi Europe is a division of Sappi Limited where its European mills hold chain of custody certifications under the Forest<br />
Stewardship Council (FSC C015022) and the Programme for the Endorsement of Forest Certification (PEFC/07-32-76)<br />
systems. Our papers are produced in mills accredited with ISO 9001, ISO 14001, ISO 50 001 and ISO45 001 certification. We<br />
have EMAS registration at 5 of our 8 mills in Europe.<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong> 39
Packaging<br />
Combating Rising Costs<br />
in Carton Applications<br />
Moreover, the timing of error detection<br />
significantly impacts cost. Delayed recognition<br />
of quality issues results in<br />
increased waste and higher expenses.<br />
When non-conforming products are<br />
identified late in the supply chain, the<br />
consequences worsen. Recalls beby<br />
Neil Gruettner<br />
Carton applications are the backbone<br />
of diverse industries, from the comforting<br />
aroma of freshly baked biscuits<br />
to the soothing warmth of a cup of tea,<br />
and the tantalizing flavors of pasta and<br />
bakery delights. However, with escalating<br />
costs and stringent regulations,<br />
manufacturers encounter significant<br />
challenges in maintaining efficiency<br />
and accuracy in carton packaging. In<br />
this article, we look at the complexities<br />
of carton packaging applications<br />
and explore how combination product<br />
inspection solutions can combat rising<br />
costs effectively.<br />
Cost Perspective<br />
The implications of errors in carton<br />
applications are not merely financial;<br />
they extend to operational efficiency,<br />
resource management and brand integrity.<br />
Operation checks, traditionally<br />
conducted through sample checks, are<br />
inherently limited and expensive. The<br />
more production lines a manufacturer<br />
operates, the higher the costs associated<br />
with manual checks, amplifying the<br />
financial burden.<br />
come inevitable, leading to costs in<br />
terms of product retrieval, rework and<br />
potential fines.<br />
Reasons for Concern<br />
Labelling errors and incorrect fill levels<br />
stem from various sources, including<br />
operational errors and equipment malfunctions.<br />
These errors not only result<br />
in regulatory non-compliance but also<br />
jeopardize product quality and consumer<br />
safety.<br />
The repercussions of non-conforming<br />
product entering the marketplace<br />
manifest most notably in recalls, but<br />
potentially also harming the end consumer.<br />
Product recalls not only incur<br />
direct financial expenses but also carry<br />
the risk of incurring substantial fines<br />
from retailers, often amounting to billions,<br />
or loss of contracts.<br />
Furthermore, recalls inflict severe damage<br />
to brand reputation. Consumer<br />
trust is eroded, resulting in altered<br />
buying behaviors and decreased turnover.<br />
The combination of high costs<br />
and brand damage creates a detrimental<br />
cycle, further exacerbating financial<br />
losses.<br />
In essence, the financial toll of errors in<br />
carton applications extends far beyond<br />
immediate expenses. Delayed error<br />
detection amplifies costs, diminishes<br />
brand value and erodes profitability,<br />
underscoring the critical importance of<br />
proactive quality control measures.<br />
Regulatory Compliance<br />
Filled cartons must meet stringent<br />
weights and measures legislation,<br />
such as pre-packaged goods legislation,<br />
for accurate measurement and labelling<br />
to maintain fair trade practices.<br />
Regulatory requirements, including<br />
the EU Directive 1169/2011, US Food<br />
& Drug Administration (FDA) regulations<br />
and Natasha’s Law Guidance in<br />
the UK, mandate precise labelling of<br />
product contents, nutritional information<br />
and allergen warnings, crucial for<br />
consumer safety and transparency.<br />
Compliance with these regulations is<br />
imperative to protect the consumer<br />
against incorrect labelling, avoid severe<br />
penalties, including fines and legal<br />
consequences, while also preserving<br />
brand reputation.<br />
Manufacturers must employ robust<br />
quality control measures, including<br />
inspection systems, to facilitate adherence<br />
to regulatory standards and mitigate<br />
risks associated with non-compliance,<br />
safeguarding both consumer<br />
safety and market competitiveness.<br />
Three Steps to Combat Rising<br />
Costs<br />
So, the next logical question is what<br />
can manufacturers do? There are three<br />
easy steps to combat rising costs in<br />
carton applications:<br />
1. 100% Automated Inspection: Transitioning<br />
from manual spot checks<br />
to fully automated inspection processes<br />
of cartons reduces costs<br />
significantly while enhancing accuracy<br />
and efficiency.<br />
2. Earlier Detection: Integrating inspection<br />
systems at an early stage<br />
in the production process of carton<br />
applications means errors are<br />
identified and rectified promptly,<br />
minimizing downstream repercussions.<br />
40<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong>
Packaging<br />
3. Combination Inspection Solutions:<br />
Leveraging combination<br />
checkweighing and vision inspection<br />
systems offers a comprehensive<br />
approach to quality control of<br />
carton applications, reducing the<br />
total cost of ownership and enhancing<br />
operational efficiency.<br />
Gatekeeper: Combination<br />
Inspection System<br />
Putting the above into practice, manufacturers<br />
can implement a “gatekeeper”<br />
of sorts, in the form of a combination<br />
inspection system. This smart<br />
solution integrates checkweighing<br />
and vision inspection functionalities,<br />
providing 100% automated inspection<br />
to detect errors promptly. By serving<br />
as a comprehensive quality control<br />
checkpoint, inspecting each filled carton<br />
in real-time, at high production<br />
speeds, the combination system acts<br />
as a safeguard against costly errors<br />
and meets compliance with regulatory<br />
standards.<br />
Benefits of Combination<br />
Inspection<br />
• Streamlining: Combination inspection<br />
systems provide numerous<br />
benefits. These systems<br />
are designed with shared components,<br />
streamlining maintenance<br />
efforts and reducing the need for<br />
duplicate parts. By consolidating<br />
inspection functionalities into a<br />
single unit, manufacturers benefit<br />
from simplified maintenance<br />
procedures and decreased costs<br />
associated with component management.<br />
• Reduced space: Moreover, their<br />
space-saving design optimizes<br />
floor space within production facilities,<br />
addressing the challenge of<br />
limited workspace. This efficiency<br />
in layout allows for more streamlined<br />
operations and enhanced<br />
productivity across the manufacturing<br />
floor.<br />
• Increased operatory efficiency:<br />
Equipped with user-friendly interfaces<br />
and standardised operating<br />
procedures, these systems empower<br />
operators to perform tasks<br />
with greater ease and speed. This<br />
enhanced efficiency translates to<br />
smoother production processes<br />
and reduced labor costs.<br />
• Early detection of carton issues:<br />
The incorporation of light barrier<br />
sensors also enables early detection<br />
of open flaps in carton seals,<br />
preventing production line stoppages<br />
and minimizing associated<br />
expenses. This proactive approach<br />
to maintenance also protects valuable<br />
equipment, meaning uninterrupted<br />
production and minimizing<br />
repair costs.<br />
• Improved product quality: Furthermore,<br />
the integration of checkweighing<br />
and vision inspection capabilities<br />
means comprehensive error<br />
detection of individual carton applications.<br />
This results in minimized<br />
inaccuracies in product weight and<br />
packaging integrity, ultimately leading<br />
to higher product quality and<br />
increased consumer satisfaction.<br />
• Cost savings: In addition to improving<br />
accuracy and efficiency,<br />
combination inspection systems<br />
deliver substantial cost savings.<br />
By reducing errors and operational<br />
disruptions, manufacturers avoid<br />
expenses associated with rework,<br />
product recalls and equipment<br />
downtime, thereby bolstering their<br />
bottom line.<br />
fmt<br />
The Author:<br />
For more information:<br />
www.mt.com<br />
fmt<br />
Neil Gruettneris Business Development<br />
Manager, Vision Inspection at Mettler-Toledo<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong> 41
Packaging<br />
Standard Robot Palletizing Cell in Leading<br />
European Food Group, Vandemoortele<br />
CKF System’s latest standard robotic<br />
palletizing system is now operational at<br />
Vandemoortele – a leading European<br />
<strong>food</strong> group that manufactures and sells<br />
high quality <strong>food</strong> products.<br />
The new standard palletizer is one in a<br />
range of Standard Palletising cells offered<br />
by CKF and has been installed in<br />
the company’s Worcester plant. CKF’s<br />
range of Standard Palletising cells are<br />
quick to install, easy to use, economic<br />
and flexible, offering the ability to be reconfigured<br />
and expanded.<br />
This low-cost simple palletizing system<br />
is based on the Yaskawa PL80 robot<br />
and CKF’s standard 24 Vdc ‘CRC’ case<br />
conveyor system.<br />
The robot cell has been designed so it<br />
can be mechanically located and installed<br />
with minimal interruption to production<br />
due to the innovative plinth<br />
that allows the robot and all ancillary<br />
elements to be installed and tied back<br />
to the main system structure.<br />
The palletizing system has been produced<br />
with the Yaskawa Pallet Solver<br />
software at its core which allows for fast<br />
commissioning and flexibility to introduce<br />
new pallet patterns as and when required<br />
with minimal specialist training.<br />
Suitably familiar operators / site engineers<br />
will be able to create new pallet<br />
patterns on the local HMI screen.<br />
The robot system has been installed<br />
with a simple, single zone vacuum gripper<br />
that will allow the picking and placing<br />
of single cases, multiple cases, sturdy<br />
bags or flow wrapped packs of product<br />
in a single movement. Designed with<br />
second life in mind, the CKF palletizing<br />
system can easily be relocated and repurposed<br />
with minimal modifications.<br />
Cases are fed to the system from the<br />
production floor directly above the system,<br />
via decline belt and spiral conveyors<br />
manufactured and installed by CKF.<br />
42<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong>
Packaging<br />
Once on the ground floor the cases are handled on CKF’s<br />
inhouse 24Vdc CRC conveyor system which allows the additional<br />
functionality of a manual feed and an ebb and flow<br />
buffer area. When pallets are exchanged, the robot must<br />
stop for safety, cases are buffered on the Zero Pressure<br />
Accumulation (ZPA) system. The cases are then fed back<br />
into the palletiser along with the cases from production,<br />
allowing pallets to be exchanged without affecting production.<br />
Vandemoortele are currently utilizing the system on their<br />
pastry products line where it handles a throughput of up<br />
to 20 cases per minute with a variety of case sizes and<br />
weights.<br />
“We are delighted with the standard end of line robotic<br />
palletizing cell installed by CKF which has already allowed<br />
us to increase throughput and streamline our operations.<br />
The installation was quick, smooth and to an extremely<br />
high standard. Our investment will serve us for many years<br />
as this solution can easily be repurposed if we decide<br />
to upgrade or change our operations. It has allowed us to<br />
remove repetitive manual handling and reallocate valuable<br />
personnel to more interesting tasks.”<br />
Gareth Manton, Vandemoortele<br />
fmt<br />
For more information:<br />
www.ckfinc.com<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong> 43
Events<br />
Hot Topics in Hydrocolloids<br />
Food Hydrocolloid Conference <strong>2024</strong> – Review<br />
IMR’s 24th hydrocolloid conference<br />
has just ended in Savannah with over<br />
100 high level executives from some<br />
24 countries in attendance. A truly<br />
global event. As always, it was flattering<br />
and at the same time a great<br />
responsibility to host such an illustrious<br />
group. If you were one of those in<br />
attendance, you saw for yourself the<br />
convivial sense of camaraderie in the<br />
industry even amongst competitors.<br />
End users of hydrocolloids accounted<br />
for about 30-40% of all attendees,<br />
a high in the 24 year history of this<br />
conference. Unparalleled networking<br />
opportunities. Fourteen great speakers<br />
with a breadth of hydrocolloid<br />
coverage ranging from raw material<br />
suppliers to producers, distributors,<br />
and <strong>food</strong> formulators. Regulatory and<br />
consumer issues were key elements<br />
covered as always.<br />
Nesha Zalesny, partner at IMR, kicked<br />
off the speaker roster with an<br />
overview of the $15.6 billion <strong>food</strong><br />
sector which is less than a third of<br />
the total hydrocolloid market if one<br />
includes oilfield and industrial applications.<br />
The two giant hydrocolloids<br />
in terms of volume and value<br />
remain starch and gelatin. Gelatin<br />
has the distinction of being the<br />
only animal based product derived<br />
from upcycling a by-product of the<br />
beef industry. Sowmya Balendiran,<br />
co-founder of Sea6Energy an Indian<br />
startup in seaweed farming. The<br />
plans of Sea6Energy are to disrupt<br />
the red seaweed growing industry<br />
through a quantum leap in seaweed<br />
output per farmer. Insight into the<br />
hydrocolloid needs of the pet<strong>food</strong><br />
industry were provided by Amanda<br />
Dainton, product development scientist<br />
at Freshpet which produces<br />
only refrigerated pet<strong>food</strong>. Pet<strong>food</strong><br />
is major user of hydrocolloids. The<br />
words of Sjoerd Peekstok, gelatin<br />
buyer at Haribo were awaited with<br />
bated breath by the several gelatin<br />
suppliers in attendance. A CO 2<br />
related<br />
example of the many challenges<br />
sure to face the gelatin industry was<br />
presented by Sjoerd. The gelatin<br />
suppliers’ viewpoint was presented<br />
by Lara Niemann and Leo Manning<br />
both members of the GROW association.<br />
(Gelatin Representatives of<br />
the World). “We are ready and uni-<br />
44 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong>
Events<br />
ted as a group to face the challenges.”<br />
GROW is a good example of an active<br />
trade organization with effective B2B<br />
communications. The unmistakable<br />
trend towards a higher involvement<br />
of distributors in the hydrocolloid<br />
world was addressed by Jamie Moritz<br />
general manager of IFPC a US distributor<br />
and Asim Syed, senior director<br />
at Brenntag a global distributor.<br />
Distributors now offer the high level<br />
of technical service which was previously<br />
offered by the hydrocolloid<br />
producers. Distributors are better<br />
placed to obtain compensation for<br />
the service element provided with<br />
a hydrocolloid sale. They must also<br />
navigate a potential conflict when<br />
supplying blends which may compete<br />
with those of its principles. The<br />
problems have shifted from the basic<br />
producer of hydrocolloids to their<br />
distributors. That guar gum is undervalued<br />
and often driven to unsustainable<br />
price levels was succinctly<br />
presented and substantiated by Uday<br />
Merchant, CEO of Lucid Colloids, one<br />
of the world’s largest producers of<br />
guar gum. Want to know which hydrocolloids<br />
may be involved in litigation?<br />
Ask Liz Presnell, a lawyer at Food Industry<br />
Counsel. Liz touched on a few<br />
on-going cases which involve hydrocolloids.<br />
Such cases may explain the<br />
drive to remove a given hydrocolloid<br />
from an ingredient listing. She also<br />
spoke of label claims that may face<br />
more scrutiny and therefore potential<br />
litigation. A speaker from the regulatory<br />
world is de rigueur at all IMR conferences.<br />
Also de rigueur, is a speaker<br />
to address the ever changing mind of<br />
consumers. The presentation by Lynn<br />
Dornblaser of Mintel Group highlighted<br />
the trends in plant based consumer<br />
preferences. Scott Shoemaker,<br />
VP of R&D at Scott Brothers presented<br />
on behind the scenes use of hydrocolloids.<br />
Scott Brothers (no relation<br />
with Scott the speaker) is a major<br />
developer for dairy and plant-based<br />
‘private label’ formulations using hydrocolloids.<br />
How a new hydrocolloid<br />
supplier should try to approach this<br />
major user of hydrocolloids was highlighted<br />
by the Angela Kyee Gelena,<br />
Global Hydrocolloid Buyer at Agrana<br />
Fruit Services. Angela talked about<br />
methods to develop a good relationship<br />
with procurement. She also<br />
spoke on the difference between an<br />
“approved supplier” and a “preferred<br />
supplier.” The supplier status is usually<br />
a result of good relationships. A<br />
problem for hydrocolloid suppliers<br />
is that channels are not the same at<br />
all companies. It’s a delicate political<br />
situation. Designing experimental<br />
methods to fine tune any given formulation<br />
can in an efficient way, can<br />
be counterintuitive. There are sophisticated<br />
software programs available<br />
to allow multi-variable adjustments<br />
simultaneously. Curtis Park, principal<br />
scientist at HP Hood has spent years<br />
fine tuning such software to streamline<br />
hydrocolloid selection(s) in formulations.<br />
Speaker presentation slides are<br />
available to all attendees.<br />
Some key challenges facing all hydrocolloid<br />
producers result from the nonscientific<br />
decision making process of<br />
many, if not the majority, of consumers.<br />
For example, the overused adage of “If<br />
you can’t pronounce it, don’t eat it”, or<br />
“if it sounds chemical it cannot be good<br />
for you”. How does “Di-hydrogen oxide”<br />
sound to such consumers? The industry<br />
needs to be more united in countering<br />
such non-scientific, not to say irrational,<br />
thinking about hydrocolloids. The GROW<br />
(gelatin) association is a good example<br />
for other trade associations to try and<br />
follow. Marinalg, EINEC, AIPG, OFCA are<br />
other hydrocolloid trade associations<br />
with far less visibility in promoting and<br />
defending the hydrocolloid interests of<br />
its members at the consumer level.<br />
A potential strategy to address the negative<br />
perception of some hydrocolloids<br />
was discussed at the conference.<br />
There are bold claims of “No carrageenan”,<br />
or “No xanthan” currently made on<br />
some <strong>food</strong> labels, including those sold<br />
at a major chain such as Costco. These<br />
claims seem to imply that carrageenan<br />
and/or xanthan are bad or dangerous. A<br />
case could be made that such labeling<br />
is ‘fearmongering’ and/or ‘misleading’.<br />
Can legal action be taken against such<br />
labeling? A question to be pursued by<br />
IMR and all Hydrocolleagues.<br />
Who decided to focus on methyl cellulose<br />
replacement in the 20+ ingredient<br />
listing of a plant based meat? Opinions<br />
varied but no consensus was arrived<br />
at. IMR will conduct a survey to try and<br />
determine, “Why MC?”.<br />
Attendees in Savannah, were keen to<br />
know where and when the next conference<br />
will take place. A clear indication<br />
that they found the event useful and<br />
planned to attend the next one. If and<br />
when the next conference takes place,<br />
it will be in Europe. To be amongst the<br />
first to know, become a “Hydrocolleague”<br />
at the IMR website, www.Hydrocolloid.com.<br />
You will receive weekly,<br />
free, hydrocolloid tidbits.<br />
fmt<br />
For more information:<br />
www.hydrocolloid.com<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong><br />
45
Events<br />
IFT FIRST Food Expo, Chicago, July 14-17<br />
Amazon Executive to Provide Opening Keynote on Revolutionizing Food Innovation Through AI<br />
The Institute of Food Technologists (IFT), a nonprofit scientific organization with global members spanning<br />
academia, government, and industry, is proud to announce that Justin Honaman, Head, Worldwide Retail<br />
& Consumer Goods Go-To-Market at Amazon/AWS – along with Nora Khaldi, founder and CEO at biotech<br />
company Nuritas and Asch Harwood, Vice President of Data & Insights at ReFED – will deliver the opening<br />
keynote address on “Revolutionizing Food Innovation Through AI” at IFT FIRST: Annual Event and Expo,<br />
which is being held July 14-17, <strong>2024</strong>, at McCormick Place in Chicago.<br />
Honaman, Khaldi, and Harwood will<br />
enlighten IFT FIRST attendees on the<br />
powerful synergies between AI-driven<br />
innovation and the global science of<br />
<strong>food</strong> community. The keynote, which<br />
will take place from 8:15 a.m. – 9:30 a.m.<br />
CDT on Monday, July 15, <strong>2024</strong>, will reveal<br />
groundbreaking advancements in<br />
predictive analytics, precision engineering,<br />
biotechnology, and product development,<br />
all while exploring the future<br />
of a technology that has the power to<br />
revolutionize the global <strong>food</strong> system.<br />
• Justin Honaman<br />
leads the <strong>food</strong> and beverage<br />
segment for the<br />
largest online retailer<br />
in the world and has<br />
extensive experience<br />
in consumer<br />
goods and retail, including<br />
roles at Coca-<br />
Cola, Georgia Pacific, Accenture,<br />
and EY. Honaman’s<br />
experience spans supply chain,<br />
ecommerce, data analytics, and digital<br />
engagement solutions.<br />
• Nora Khaldi holds a<br />
PhD in Molecular Evolution<br />
and Bioinformatics<br />
and is the developer<br />
of a multitude of innovative<br />
research<br />
that is used in over<br />
70 countries. She is<br />
a mathematician and<br />
computer scientist who<br />
boasts over 60 patents and<br />
spearheaded the integration of<br />
AI into the <strong>food</strong> and beverage industry,<br />
revolutionizing ingredient discovery.<br />
Under Khaldi’s leadership, Nuritas<br />
built the world’s largest natural<br />
peptide library, discovering over<br />
eight million <strong>food</strong> peptides.<br />
• Asch Harwood<br />
leads<br />
the development<br />
and delivery<br />
of<br />
information<br />
and accompanying<br />
technical<br />
products, including<br />
the ReFED Insights Engine<br />
that will lead the industry to act<br />
on <strong>food</strong> waste reduction. He has<br />
spent over a decade working at the<br />
intersection of social change, data,<br />
design, and technology, spanning<br />
industries and continents at organizations<br />
including the Council on<br />
Foreign Relations and UNICEF.<br />
“Artificial intelligence has the power to<br />
massively change the way the global<br />
<strong>food</strong> system operates. Many recognize<br />
AI’s immense value but are unclear on<br />
how or when to incorporate it, which<br />
is why IFT is launching a series of preevent<br />
and onsite educational opportunities<br />
where attendees can learn<br />
from some of the top AI experts in the<br />
world, including our opening keynote<br />
speakers,” said IFT CEO Christie Tarantino-Dean.<br />
“Justin, Nora, and Asch will<br />
leverage their leadership experience<br />
at industry-disrupting organizations to<br />
show how companies of all sizes in the<br />
science of <strong>food</strong> community can use AI<br />
to innovate new products, quickly solve<br />
problems, and transform the global<br />
<strong>food</strong> system at large.”<br />
AI will be a prominent theme at IFT<br />
FIRST <strong>2024</strong> and in the months leading<br />
up to popular <strong>food</strong>-science event virtual<br />
AI workshops have taken place. Participants<br />
have learned how AI works on a<br />
technical level, mastered prompt engineering,<br />
discovered cutting-edge tools<br />
and real-world use cases, and have gained<br />
a deep understanding of how to use<br />
AI ethically and safely.<br />
An in-person workshop, “Exploring Artificial<br />
Intelligence for Next-Level Food<br />
Innovation,” will be held July 13-14, <strong>2024</strong>,<br />
and is a precursor to IFT FIRST. The<br />
workshop, which will dive further into<br />
the world of artificial intelligence, will<br />
empower participants to explore advanced<br />
topics including large language<br />
models in business and <strong>food</strong>, embodied<br />
AI and real-world examples through movement<br />
and sensory inputs, as well as<br />
evaluating machine learning tools such<br />
as ChatGPT, Gemini, and Claude.<br />
Registration opened earlier this month<br />
for IFT FIRST (Food Improved by Research,<br />
Science, and <strong>Technology</strong>), which<br />
includes the largest global <strong>food</strong> science<br />
and innovation expo with more than<br />
1,000 exhibitors offering the latest in<br />
ingredients, <strong>food</strong> and <strong>food</strong> tech trends,<br />
<strong>food</strong> tastings, and exposure to global<br />
innovations in <strong>food</strong>. More than 17,000<br />
attendees from around the world can<br />
also experience more than 100 Science<br />
FIRST sessions and multi-disciplinary<br />
discussions focused on groundbreaking<br />
scientific research and solutions in<br />
novel technology and innovation, health<br />
and nutrition, sustainability and climate,<br />
<strong>food</strong> safety, and consumer insights and<br />
education. Meanwhile, popular attractions<br />
such as the Startup Pavilion with<br />
The Pitch, The Innovation Lab, and the<br />
Braindate Lounge will return.<br />
About Institute of Food<br />
Technologists<br />
The Institute of Food Technologists<br />
(IFT) is a global organization of over<br />
11,000 individual members from more<br />
46 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong>
7/14/23 12:00 PM<br />
31377<br />
Events<br />
than 100 countries committed to advancing<br />
the science of <strong>food</strong>. Since 1939,<br />
IFT has brought together the brightest<br />
minds in <strong>food</strong> science, technology and<br />
related professions from academia,<br />
government, and industry to solve the<br />
world’s greatest <strong>food</strong> challenges. IFT<br />
works to ensure that its members have<br />
the resources they need to learn, grow,<br />
and innovate to advance the science of<br />
<strong>food</strong> as the population and the world<br />
evolve. IFT believes that science and<br />
innovation is essential to ensuring a global<br />
<strong>food</strong> supply that is sustainable, safe,<br />
nutritious, and accessible to all. fmt<br />
For more information:<br />
www.ift.org<br />
3/24<br />
Vol. 38 •<br />
ISSN 0932-2744<br />
NEW<br />
Come and see for yourself:<br />
www.harnisch.com<br />
Global Leader in Food Cutting <strong>Technology</strong><br />
a free test-cut of your product.<br />
www.urschel.com<br />
Cover: The Crailsheim<br />
Manifesto<br />
Perfect Chocolate<br />
without Palm-oil<br />
Efficient Production<br />
in Food & Beverages<br />
Combatting Carton<br />
Costs<br />
Perfectly positioned.<br />
The international specialist magazines from Dr. Harnisch Publications<br />
You can now explore our newly designed website, with a<br />
clear focus on responsive design and easily usable applications.<br />
Alongside the free-to-use digital magazine editions, you will<br />
fi nd bonus news coverage, events, subscription and<br />
general information on all our magazines. Take a look at<br />
www.harnisch.com for all relevant content.<br />
Our publications include:<br />
- <strong>Technology</strong> & <strong>Marketing</strong> -<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong><br />
47
Events<br />
JULY AUGUST SEPTEMBER OCTOBER<br />
14-17 July<br />
Chicago, IL, USA<br />
IFT FIRST<br />
Institute of Food Technologists<br />
252 W. Van Buren,<br />
Suite 1000, Chicago, IL 60607<br />
Tel.: +1-312-782-8424<br />
Fax: +1-312-782-8348<br />
www.ift.org<br />
6-8 August<br />
Sao Paulo, Brazil<br />
Fi South America,<br />
Informa Markets B.V.<br />
WTC, Tower Ten, 7th floor,<br />
Strawinskylaan 763,<br />
1077 XX Amsterdam<br />
The Netherlands<br />
Tel: 020-4099544<br />
Fax: 020-3632616<br />
www.figlobal.com<br />
24-26 September<br />
Birmingham, UK<br />
PPMA Ltd. <strong>2024</strong><br />
PPMA Ltd.<br />
New Progress House,<br />
34 Stafford Road, Wallington,<br />
Surrey SM6 9AA<br />
Tel.: +44 (0)20 8773 8111<br />
www.ppmashow.co.uk<br />
24-26 September<br />
Nuremberg, Germany<br />
Fachpack<br />
NürnbergMesse GmbH<br />
Messezentrum, 90471 Nuremberg<br />
Tel.: +49 911 86 06 49 09<br />
Fax: +49 911 86 06 49 08<br />
www.fachpack.de<br />
30-31 October<br />
Las Vegas, NV, USA<br />
Fi North America<br />
Informa Markets B.V.<br />
WTC, Tower Ten, 7th floor,<br />
Strawinskylaan 763,<br />
1077 XX Amsterdam<br />
The Netherlands<br />
Tel: 020-4099544<br />
Fax: 020-3632616<br />
www.figlobal.com<br />
NOVEMBER<br />
3-6 November<br />
Chicago, IL, USA<br />
PACK EXPO<br />
Pack Expo International<br />
1451 Dolley Madison Blvd.,<br />
Ste 101 McLean, VA 22101 USA<br />
Tel.: +1 703 761 2600<br />
info@fpsa.org<br />
5-7 November<br />
Dubai, UAE<br />
Gul<strong>food</strong> Manufacturing<br />
Dubai World Trade Centre,<br />
P.O. Box 9292, Dubai, UAE<br />
Tel: (+971) 4 308 6124<br />
info@dwtc.com<br />
www.gul<strong>food</strong>.com<br />
13-14 November<br />
Stuttgart, Germany<br />
12th Food Extrusion Seminar<br />
Coperion GmbH<br />
Theodorstr. 10<br />
70469 Stuttgart<br />
Germany<br />
Tel: 0711-897-0<br />
www.coperion.com<br />
19-21 November<br />
Frankfurt, Germany<br />
Fi Europe,<br />
Informa Markets B.V.<br />
WTC, Tower Ten, 7th floor,<br />
Strawinskylaan 763,<br />
1077 XX Amsterdam<br />
The Netherlands<br />
Tel: 020-4099544<br />
Fax: 020-3632616<br />
www.figlobal.com<br />
26-28 November<br />
Nuremberg, Germany<br />
BrauBeviale<br />
YONTEX GmbH & Co KG<br />
Lina-Ammon-Str. 3<br />
90471 Nuremberg<br />
info@yontex.com<br />
www.brau-beviale.de<br />
This list of events is accurate, to the best of our knowledge. However potential visitors are recommended to check with the organizer<br />
since some details are subject to change. We make no claims to be complete and are grateful for any corrections or completions.<br />
Please contact: <strong>food</strong>@harnisch.com<br />
48 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong>
Events<br />
GREEN EFFICIENT TECHNOLOGIES<br />
The independent media platform for<br />
energy supply, efficiency enhancement and<br />
alternative energy sources and storage<br />
Sustainable opportunities in process<br />
technology<br />
Circular economy in the industrial<br />
production process<br />
Topics H 2<br />
, Synthetic Fuels, Water,<br />
Solar & Photovoltaics, Wind Power,<br />
Bioenergy, Geothermal Energy, Battery<br />
<strong>Technology</strong>, System Integration and<br />
other alternative options<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong><br />
49<br />
Dr. Harnisch Verlags GmbH · Eschenstr. 25 · 90441 Nuremberg · Tel.: +49 (0) 911 - 2018 0 · info@harnisch.com · www.harnisch.com
Last Page<br />
Advertiser’s Index • June <strong>2024</strong><br />
Key No. Page Company Location<br />
106638 Cover 2 Endress+Hauser Group Reinach, Switzerland<br />
105693 17 EURASANTÉ Loos - Lille France<br />
102163 37 fairtrade Messe GmbH Heidelberg, Germany<br />
107766 Cover GEA TDS GmbH Sarstedt, Germany<br />
107002 Digital Gerhard Schubert GmbH Crailsheim, Germany<br />
104911 11 Institute of Food Technologists Chicago USA<br />
107896 13 Ringe + Kuhlmann GmbH & Co Hamburg, Germany<br />
106558 27 Schaaf Technologie GmbH Bad Camberg, Germany<br />
107599 23 TOMRA Sorting NV Leuven Belgium<br />
106855 Cover 4 URSCHEL Chesterton, IN, USA<br />
106754 3+4 WENGER Manufacturing, Inc. Sabetha, KS, USA<br />
IMPRESSUM FMT<br />
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E-mail: <strong>food</strong>@harnisch.com<br />
Internet: www.harnisch.com<br />
Editor-in-Chief: Ian D. Healey<br />
Tel: +49-911-2018-215<br />
E-mail: ihealey@harnisch.com<br />
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Qualified Readers, executives in<br />
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Copyright © <strong>2024</strong> by Dr. Harnisch<br />
Verlag, Nuremberg, Germany<br />
PREVIEW • AUGUST <strong>2024</strong><br />
Confectionery<br />
Dairy Desserts<br />
Color Meat Processing<br />
Sorting<br />
Conveying<br />
Packaging Update<br />
Fi PackExpo Europe Review International<br />
… and lots more<br />
50 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • June <strong>2024</strong>
7/14/23 12:00 PM<br />
Vol. 38 • 31377<br />
ISSN 0932-2744<br />
3/24<br />
NEW<br />
e Global Leader in Food Cutting <strong>Technology</strong><br />
a free test-cut of your product.<br />
www.urschel.com<br />
Cover: The Crailsheim<br />
Manifesto<br />
Perfect Chocolate<br />
without Palm-oil<br />
Issue 3/<strong>2024</strong><br />
Efficient Production<br />
in Food & Beverages<br />
Combatting Carton<br />
Costs<br />
+49 (0)911 2018-100<br />
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