Issue 4 2014

Featuring
HiE & NI 2014
and Anuga FoodTec
previews
foodeurope
INGREDIENTS PROCESSING & PACKAGING ANALYSIS
THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE
www.foodmagazine.eu.com
Issue 4 2014

foreword
03
foreword
About Food Europe
Food Europe is a quarterly magazine covering the food and
beverage industry in Europe. It facilitates the management
processes responsible for identifying, anticipating and
satisfying the needs of the European food industry.
Publisher: Hoskins & Fall Publishing
Calle Valiente 12, 03728 Alcalali (Alicante), Spain
Tel: +34 966 48 2396
Website: www.foodmagazine.eu.com
Publisher: John Fall
e-Mail: john@foodmagazine.eu.com
Regional Manager, Spain: Ron Smee
e-Mail: ron@foodmagazine.eu.com
Managing Editor: Juliet Hoskins
e-Mail: jhoskins@editor.eu.com
Sub-editor: Hannah Smith
e-Mail: hannah@foodmagazine.eu.com
Designer: Zoe Sibley
e-Mail: zoe@foodmagazine.eu.com
Printer: Gráficas Díaz Tuduri, S.L.
Tel: +34 94 4217453
Front cover courtesy of
Barry Callebaut
As you can see, we have a packed edition of
foodeurope issue 4 2014. Our next major
show will be the HiE & Ni 2014 in
Amsterdam this December, and we have a
comprehensive preview of the event. I will
be there, and so will John Fall, our publisher.
We look forward to meeting up with some of
you in Amsterdam.
Our ingredients section is packed: DSM
discusses eye health in the context of lutein
and zeaxanthin; Barry Callebaut examines a
sugar-free future, and also gives us insights into its sustainability
initiatives; Symrise explains distinct market trends for culinary, sweets
and beverages; UL Prospector updates us on the latest developments
with its information database; Gelita explains the developments for the
use of gelatine as a vehicle for delivering health ingredients; innotaste
explains the factors that have influenced its success, including its
innovative distribution approach; and MANE shares its experiences in
the flavours and fragrances marketplace through the generations.
We also have a preview of another major trade show that we will be
focusing on early in 2015: Anuga FoodTec. Bookmark the date and be
sure to meet us there.
In processing and packaging we have three incisive articles: Wilpack
Packaging looks at current trends, including single portion packs, and
explains how to navigate the delicate balance between conserving
precious capital and providing what the market wants. Kliklok takes a
look back at its history in the UK, the evolution of packaging machinery
and insights into the future; and Bosch Packaging Technology matches
growing consumer demands with the need for a greater variety of pack
styles and sizes.
In analysis and control we have a great article from Hygiena, looking at
the latest technologies available for discovering food contaminants;
Mettler Toledo Safeline examines the detail of x-ray analysis – the pros
and cons of different methods; NUTRI-FACTS.org presents the latest
research on micronutrients; and Eagle Product Inspection examines
latest developments in food safety and preservation.
I have enjoyed working on this edition of foodeurope immensely, and
hope you find it interesting. If I do not meet you at HiE & Ni 2014, I
wish you a Very Happy Christmas, and a Healthy, Peaceful and
Prosperous New Year.
Juliet Hoskins
Editor
Some of the major shows and conferences that we will focus on in 2015:
Anuga FoodTec, 24–27 March 2015 www.anugafoodtec.com
While the publishers believe that all information contained in this
publication was correct at the time of going to press, they can accept no
liability for any inaccuracies that may appear or loss suffered directly or
indirectly by any reader as a result of any advertisement, editorial,
photographs or other material published in Food.
Vitafoods, 5–7 May 2015 www.vitsfoods.eu.com
FachPack, 29 September–1 October 2015 www.fachpack.de/en/
Fi Europe & Ni, 1–3 December 2015 www.figlobal.com/fieurope
The contents of this publication are protected by copyright.
All rights reserved.
www.foodmagazine.eu.com issue four | 2014

04
contents
contents
08
Industry News
A round-up of industry news
12
Show Preview
Health ingredients Europe and Natural ingredients 2014 returns to Amsterdam!
The food and beverage industry is going through a period of substantial growth. Sales in products with specific
health benefits and those renowned for their health properties are driving the upward trend in health and wellness.
Today’s consumers are seeking beneficial and functional foods that will provide solutions to their nutritional
challenges and to their overall health and wellness.
www.hieurope.com
22
26
29
32
35
38
40
Ingredients
Zeaxanthin nutrition: The way nature intended
Eyesight is something we all take for granted…..until something goes wrong. And blindness or blurred vision are
among some of the worst disabilities we can suffer. Much research has been carried out into eye health, but more
needs to be done to ensure that we help to develop our sight, and maintain it, from infancy through to old age.
DSM Nutritional Products Ltd
Chocolate & beyond
Barry Callebaut is ready for a sugar free future. Lots of things have already been said about sugar. But did you
catch up on the most important fact: that it’s perfectly possible to live in a world without added sugar? Or in a
world with less sugar? Chocolate and cocoa products can be as tasty and delicious as ever, rest assured.
Barry Callebaut
Keeping up with the market: new trends for discerning consumers
Symrise is a global supplier of fragrances, flavourings, cosmetic active ingredients and raw materials, as well as
functional ingredients. In this article the company gives us a view of some market trends in the areas of culinary,
sweets and beverages.
Symrise AG
ULProspector.com: The database for professionals
Combine over 30,500 food and beverage ingredients from the top ingredient suppliers; flavour them with technical
data, safety information, nutritional information and starter formulations; add pricing and sample requests, and a
dash of equipment suppliers; and top with an easy-to-use search interface.
www.ULprospector.com
How to get it in?
For decades people have appreciated the benefits of taking medicine that is encased in convenient and elegant,
dose-sized gelatine containers: gelatine capsules. Hard gelatine capsules were invented in the middle of the 19th
century and soft gelatine capsules, so-called soft gels, appeared in the mid- 20th century.
Gelita
innotaste: Winners all round
In this interview, Juliet Hoskins from Food Europe talks to one of the founders and managers of innotaste, Andreas
Schockhoven, about his innovative distribution approach, its benefits and his outlook for the future. Established in
2004, innotaste is a distributor of high quality ingredients serving small and medium-sized businesses.
innotaste
How to lead the flavours and fragrances market......globally
MANE has a unique ability to capture what moves each individual as well as the new directions which populations
are driven into. Our challenge is to ensure the perpetuation of our company’s business model and to educate the
fifth generation of the MANE Family who is joining the Company.
MANE
www.foodmagazine.eu.com issue four | 2014

06
contents
43
Show Preview
Anuga FoodTec: Innovative solutions for the food industry
At the upcoming Anuga FoodTec event, the international supplier trade fair is exhibiting innovative solutions for
the food and drinks industry – from the initial processing steps through to complex technological workflows. This
will be exemplified by the example of cleanroom technology.
www.anugafoodtec.com
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48
50
53
57
60
61
Processing & Packaging
Portion packaging – Scaling up from start-up to full scale production
With the public consuming more single portion snacks than ever, food start-ups with the ‘next great’ sauce, spread,
condiment, dip, dessert, or culinary delight must figure out how to navigate the delicate balance between
conserving precious capital and providing professional-grade packaged products.
Wilpack Packaging
Pioneering engineering in the UK
With a history of success and expertise spanning over 50 years in the UK, Kliklok, one of the world’s leading
packaging machinery manufacturers, has long been at the forefront of food packaging innovations. To mark its
golden anniversary, Neil Fowell, Managing Director for Kliklok takes a look back at its history in the UK, the
evolution of packaging machinery and the latest insights into the future of the packaging industry.
Kliklok
Fulfilling trends in hygienic packaging
Stricter industry regulations and changing end-user demands are requiring food manufacturers to adjust their
production processes and equipment. For example, growing consumer interest in new flavours for dairy products
and baby food is prompting change in the industry as well as the need for a greater variety of pack styles and sizes.
Bosch Packaging Technology
Analysis & Control
Rapid detection of Enterobacteriaceae
The Enterobacteriaceae is a family of Gram-negative, non-spore-forming bacteria and is one of the most important
groups of bacteria known to man. There are currently 48 genera and 219 species in this family including important
foodborne pathogens such as Salmonella, pathogenic Escherichia coli, Shigella spp. and Cronobacter spp.
Hygiena International Ltd
Diode Sensitivity: How x-ray technology meets diode sensitivity requirements
There is a theory, widely held, that the smaller the diodes are in an x-ray system, the more suitable it is for
detecting small contaminants in food and other products. This is an over-simplification of the issue however. While
smaller diodes (0.2 and 0.4mm for example) provide greater spatial resolution in x-ray images compared to larger
diodes (0.8 or 1.6mm), there are a number of other factors that also have to be considered, beyond simply the
theoretical sensitivity of the diode itself.
Mettler Toledo Safeline X-ray
Headlines from NUTRI-FACTS
NUTRI-FACTS provides up-to-date, science-based information on the health impacts, requirements and safety of
micronutrients. Here are some of the latest headlines from the site.
www.nutri-facts.org
From the can to the pan
Maintaining quality and safety in the canned food industry. For centuries, one of the biggest challenges facing
human society has been the issue of food safety and preservation. How can food harvested in summer stay safe
to eat during the lean months of winter? Many methods have been used over the years to solve this problem, with
varying degrees of success, but none has proved more popular than the tin can.
Eagle Product Inspection
63 Company News
A round-up of company news
67
Media Plan
www.foodmagazine.eu.com issue four | 2014

08 industry news
Food Supplements Europe
takes the lead on quality
With the launch of
three new tools to
assist its members,
Food Supplements
Europe strengthens
its set of
instruments to
assists the food
supplements
sector to apply
appropriate levels
of safety and quality.
Complementing its Guide to Good Manufacturing
Practice for Manufacturers of Food Supplements,
published in May this year, a Self-Assessment
Questionnaire was developed as a checklist to help
manufacturers identify the necessary documentation
needed throughout the supply chain to ensure that their
products are of high quality and safety.
“This self-assessment questionnaire is the result of the
demand for easy to use documents to help our members
apply the multitude of regulatory requirements applicable
to food supplements,” said Ingrid Atteryd, Chair of Food
Supplements Europe. “We know that especially our Small
and Medium Sized members value very much the support
from these kinds of tools.”
To address the specificities of botanicals, Food
Supplements Europe has also launched a specific Guide
for the Manufacturing of Botanical Preparations,
Including Extracts as Food Supplements. n
The burgeoning market for
vegetarian products
As World Vegetarian
Day was recognised
(October 1st) around
the globe, it seems
that more products
than ever are
showcasing
vegetarian
credentials. New research
from Mintel has found that
12% of global food and drink
products launched in 2013 carried
a vegetarian claim, up from 6% in 2009. Further to this,
2% of global food and drink launches carried a vegan
claim in 2013, up from 1% in 2009.
Today in Britain, the vegetarian diet is firmly on the map
with 12% of UK adults following a vegetarian or vegan
diet, rising to 20% of 16 to 24s. In the UK alone, Mintel
estimates the meat-free food market to have hit £625
million in 2013 and forecasts it to rise to £657 in 2014, up
from £543 million in 2009. Mintel’s research reveals that
almost half (48%) of Brits see meat-free products as
environmentally friendly and 52% see them as healthy.
Laura Jones, Global Food Science Analyst at Mintel, said:
“Our research highlights just how much of an impact
vegetarianism has had on the UK food and drink market.
Globally, the outlook for the meat alternative market is
positive and will continue to be driven by an emerging
consumer trend towards meat reduction on a part-time
basis, also called flexitarianism, entailing increased
consumption of plant-based foods without completely
cutting out meat. n
In asthma, it’s not just what you smell, but what you think you smell
New research from the Monell Center reveals that simply believing that an odour is
potentially harmful can increase airway inflammation in asthmatics for at least 24 hours
following exposure. The findings highlight the role that expectations can play in healthrelated
outcomes.
Many health organisations list scents and fragrances as asthma triggers, leading patients
to become anxious when exposed to environmental odours. The current research was
conducted to determine whether odour-triggered asthma symptoms can be elicited or
worsened by associated negative expectations.
In the study, published online ahead of print in the Journal of Psychosomatic Research,
17 individuals characterised as moderate asthmatics were exposed to the odour
phenylethyl alcohol (PEA) for 15 minutes. Often described as rose-smelling, PEA is regarded
as a ‘pure’ odorant with no associated physiological irritant qualities.
Individuals who were told that the odour was potentially harmful rated it as more irritating and annoying as compared to
those who thought it might be therapeutic. In addition, airway inflammation increased immediately following odour
exposure in subjects who believed the odour might be harmful and remained elevated 24 hours later. n
www.foodmagazine.eu.com issue four | 2014

10 industry news
First major revision of EU Food
labelling requirements
EU
Regulation
1169/2011
on the
provision of
food
information
to
consumers,
came into
effect in
2011 and
by the end
of this year, must be
applied to all food products sold within the EU (with just
two exceptions). It replaces two EC Directives:
2000/13/EC, and 90/496/EEC, modernises the
legislation and takes account of new developments in
food testing and information.
Current rules aim to ensure that food labelling is not
misleading. Regulation 1169/2011 builds on that
objective and takes into account the different ways
consumers now interact with products and gather
information. The new legislation refers to food
information, rather than food labelling. It states that food
information means:
‘Information concerning a food and made available to the
final consumer by means of a label, other accompanying
material, or any other means including modern
technology tools or verbal communication’.
Source: SGS n
British produced camel milk cheese
debuts at the 2014 Global Cheese
Awards
The Global Cheese Awards
committee are making the
first British produced Camel
milk cheese at this year’s
awards. The awards are
joining forces with Dubai
based company
Camelicious who are
supplying the milk.
Cheese with camel milk is more difficult to make
than cheese from the milk of other dairy animals, so a
team of cheese and dairy professionals will oversee the
project. The cheese will be made at Godminster Dairy in
Somerset and will be overseen by Global Cheese
Awards Chairman Nigel Pooley and committee
members Hector Scott and Jessica Kimber-Holloway of
Godminster.
Camel Milk is extremely nutritious. It offers proteins,
vitamins and carbohydrates and is low in fat, in fact 50%
lower than cow’s milk. Camel milk contains unsaturated
fatty acids, which are healthy fats with a higher
percentage than exists in cow’s milk. Those healthy fats
help reduce cholesterol. Camel milk is also rich in
natural vitamin C. The content of this immune boosting
vitamin is three to five times higher than in cow’s milk.
There are no known allergies to camel milk and current
studies even suggest that it has positive effects on
patients with Diabetes Type II, Hepititus and
autoimmune diseases. The benefits of camel milk are
enormous. n
Hygienic design guidelines for the fresh food industry
The technological service providers TOP bv from the Netherlands and
Campden BRI from the UK, presented new guidelines for hygienic design for
the fresh food industry on October 23. These guidelines are intended to give
processors of fresh food such as fruit, vegetables, meat and fish and machine
constructors the tools to design machines and production areas in a better,
hygienic way. This reduces the risk of serious food safety hazards.
“Guidelines for hygienic design, such as EHEDG, do exist but they are often
inadequate or not applicable for the fresh food industry,” Says Wouter de
Heij, director of TOP bv. At companies that work with fresh products, the food
safety risks, such as salmonella, are significantly higher. This can be a danger
to public health. De Heij: “With these new guidelines, the fresh food industry
can make a better assessment of what is and is not safe before the purchase
of machinery and the establishment of a factory.” The guidelines have been
developed in the EU project SUSCLEAN. n
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industry news
11
Low calorie sweeteners: a sweet alternative in weight management and diabetes
Sweet cravings and understanding food choices were just some of the key
points raised by a panel of world-class multidisciplinary experts at a
symposium hosted by the International Sweeteners Association (ISA), as
part of the 8th DIETS-EFAD Conference in Athens, Greece. Prof Antonis
Zampelas, from the United Arab Emirates University, and the Agricultural
University of Athens, and Dr Duane Mellor University of Nottingham,
moderated the debate on ‘Low calorie sweeteners – A fundamental
choice in weight management and diabetes’, which addressed the
challenges and misconceptions surrounding the use of low calorie
sweeteners as a legitimate tool to help those looking for healthy
alternatives.
Dr France Bellisle, from the University Paris 13, shared the outcome
from her latest sweet taste literature review which spans over 30 years
of scientific research, and explores sweet taste in everyday life, and the benefits
of low calorie sweeteners for people concerned about weight management. “Evidence suggests that low calorie
sweeteners do not increase the appetite for sweetness, and that people who include low calorie sweeteners in their diet
are actually less likely to crave and over-consume sugary foods,” according to Dr France Bellisle, who also added that
“Many experts believe that low calorie-sweetened foods may often help satisfy our natural desire for sweetness so that
we don’t look for it elsewhere in the form of sugary foods.”
Talking about recent studies and meta-analysis on weight loss and weight management, Prof James Hill, from the
University of Colorado, highlighted the importance of eating breakfast, being physically active and switching sugary
drinks for calorie-free ones to help maintain weight, as demonstrated by the US National Weight Control Registry.
Referring to the recent randomised controlled trial comparing the effects of water and diet beverages on weight loss,
Prof Hill explained that ‘slimmers who drank diet beverages as well as water lost slightly, but statistically significantly,
more weight than those who only drank water’.
The good news is that with the right education, weight and NCDs can be addressed through some simple lifestyle
adjustments, such as more regular exercise and by making smart swaps, from higher calorie to lower calorie choices each
day. By providing sweetness without the calories, low calorie sweetened options can make a useful contribution to a
healthy, calorie-controlled diet. n
VitaminK2.org
VitaminK2.org is the collective
work of an international
community seeking to explore
and understand the emerging
role of natural vitamin K2 and
human health.
The mission of the International
Health and Science Foundation (ISHF) is to improve the
quality of life by providing proper knowledge and
supporting the development of science. To that end,
ISHF has developed a website – VitaminK2.org – as a
credible and reliable source of current medical knowledge
and the latest research on the properties of vitamin K2.
Visitors are given the opportunity to consciously
counteract the negative changes in the skeletal system
and the circulatory system through open access to
articles and tips for a healthy lifestyle. ISHF’s goal is to
build awareness of the great healing properties of
Vitamin K2 – not only for adults, but also for children. n
Cheese on toast in meltdown
Mintel reports that whilst Britain is still a nation of cheeselovers,
with 95% of Brits saying they bought cheese over
the past three months, volume sales continue to fall.
Cheese sales are expected to drop by 3.9% to 347m kg in
2014, down from five instances. format 36m kg in 2013.
This is the second year in a row that volume sales will have
fallen, after the market peaked at 364m kg in 2012.
However, value sales growth in 2014 is expected to
accelerate to 2.5%, taking the market value to £2.7 billion,
up from £2.6 billion in 2013. Notably, sales of processed
cheese have seen volume growth of 8% over the past two
years, rising from 39m kg in 2012 to an estimated 42m kg
in 2014. Richard Ford, Senior Food and Drink Analyst at
Mintel, said: “Despite the ongoing popularity of cheese,
volatility in milk prices and consumers’ sensitivity to price
changes in cheddar represent challenges to operators in
the cheese market. The ending of EU milk quotas and the
provision of free school meals for reception and year one
and two pupils also create a degree of uncertainty in the
market at present.” n
www.foodmagazine.eu.com issue four | 2014

12
HiEurope preview
Health ingredients Europe and Natural
ingredients 2014 returns to Amsterdam!
The right ingredient for innovation and sourcing
Health products driving the upward trend
The food and beverage industry is going through a period of substantial growth. Sales in products
with specific health benefits and those renowned for their health properties are driving the upward
trend in health and wellness. Today’s consumers are seeking beneficial and functional foods that
will provide solutions to their nutritional challenges and to their overall health and wellness. With an
expected real term growth of 7% by 2017, the global health and wellness industry is on its way to
hitting a record high of US$1 trillion dollars. The Netherlands, home to this year’s Hi Europe, is
showing significant development and opportunity, with an 18% increase in health and wellness sales
between 2008 and 2013. In addition, sales in the Benelux region reached €10 billion in 2013 and
are expected to reach €11 billion by 2018.
To capture these market trends, Hi
Europe and Ni will provide a global
meeting place and environment for
buyers and sellers in the
worldwide health and wellness
ingredients industry. The show will
take place on 2–4 December 2014,
in Amsterdam RAI, The
Netherlands. It will highlight
ingredients and solutions for food
and drink formulation and
reformulation, dietary
supplements, nutraceuticals,
organics, and packaging and
processing.
Hi Europe 2014 and Ni promises
over 500 world-class health and
wellness suppliers in one location,
all offering solutions for innovative
food and beverage applications
over three days. The show attracts
a global audience of over 8,000
attendees from the health and
natural ingredients industries. As it
only occurs once every two years,
it simply can’t be missed!
In addition to adapting to the latest
trends in the global food and
beverage industry, HiE is about
bringing in new business,
inspirations and new energy, while
conveying innovative ideas and
suppliers to the market. Whether
suppliers and visitors seek to
“It is a MUST for the
people working or
serving the nutrition
industry. Everybody is
there at the same time.”
Ramon J. Vinas, Managing
Director, Zeus Quimica SA
improve existing products or
systems, get educated on market
and industry trends, or radically
innovate through new technologies
and new business processes, Hi
Europe is the place to be on the
2–4 December.
www.foodmagazine.eu.com issue four | 2014

14
HiEurope preview
Show Highlights
NEW from the last edition
Building on the success of the last
edition of Hi Europe and Ni, this
year the show promises even more
innovation, matchmaking and
learning opportunities. With over
30 seminar sessions, various
innovation tours and a new
matchmaking service, there are
multiple features onsite to help
make the most of your visit.
Leading ingredients
manufacturers
The exhibition will showcase the
latest product developments and
innovations from over 500 global,
leading health and natural
ingredients suppliers and solution
providers including: GNT, DSM,
Cargill, Kerry, Ingredion, Lonza,
Naturex, Nexira and Roquette,
Beneo and many more.
Hi Europe Conference
The three-day onsite conference is
divided into 16 modules plus three
industry leaders’ debates. It will
address the most important issues
faced by the health and wellness
ingredients industry today. Each
module will feature a line-up of
expert speakers from leading food
and beverage manufacturers,
ingredients suppliers and research
organisations. There will also be a
major exclusive presentation and
Q&A with EFSA. The conference
is the best chance to gain
unparalleled professional
development around topics
including natural and functional
ingredients, clean label, weight
management, healthy ageing, freefrom
foods, supplements,
regulations and much more.
New Product Zone
This feature has become a
trendsetting spot for the food
industry. Produced in association
with Innova Market Insights, The
New Product Zone will showcase
25+ new products and packaging
displays, highlighting recent
launches from exhibitors at the
forefront of innovation in the food
and beverage industry. This is the
ideal feature to give new products
a proper introduction to the market
and to industry professionals, and
is a very popular area for visitors
and press.
Seminar Sessions
The 25 minute seminar sessions
are free to attend. Here, key
exhibitors will inform visitors about
their latest innovations,
developments and food trends by
presenting new product
applications, cutting edge
technology and practical insights
in the theatre. This will include a
variety of educational seminars
provided by sponsors Mintel over
the 3 days.
Industry Insight Theatre
These 30 minute sessions are free
to attend and will be presented by
leading associations and research
companies such as NVC,
Euromonitor, EAS, GOED,
Canadean, Leatherhead and more.
They will inform, educate and
captivate a highly qualified and
interested audience and will
feature the latest trends and
innovations impacting the food and
beverage industry in topics such
as sustainability and packaging. As
Hi Europe and Ni is aiming to
educate and share innovative
ideas alongside the traditional
exhibition, these content rich,
educational presentations will be
free, and each will feature a 5
minute Q&A session.
Ingredients in Action
Innova Market Insights are
returning with their feature
Ingredients in Action – an
ingredients application tasting bar.
At this feature on the Innova
stand, visitors can use all five
senses to explore how the
latest ingredients are being
applied to finished food products,
while learning about current trends
driving new product development.
10 Year Awards Showcase
Food and beverage ingredients
companies that have excelled in
their sector and have
demonstrated innovation over the
past decade, will be recognised in
an awards showcase at Hi Europe
2014. This feature will recognise
companies who have
demonstrated exemplary work and
have contributed to the
ingredients world as a whole. It will
showcase those innovative
ingredients that are leading the
way in the industry.
Innovation Tours
Industry experts NutriMarketing
have produced and will conduct
five focused, guided tours around
the show floor at HiE. Featuring
topical areas including heart
health, weight management and
sport nutrition, the Innovation
Tours will highlight to visitors how
key suppliers are responding
to market trends through
innovation.
Discovery Tours
Produced in conjunction with
Leatherhead Food Research, the
Discovery Tours offer visitors the
opportunity to follow a trend
specific tour around the show floor
at their own speed, using a guided
trail show map. With five focused
topics including sugar reduction
and functional dairy ingredients,
visitors can learn about key trends
www.foodmagazine.eu.com issue four | 2014

HiEurope preview 15
in the area while finding the
perfect exhibitors to help realise
their product and business goals.
HiE Mobile App
Go mobile with the HiE mobile
phone App! The official show app
is free and allows visitors to
navigate the show floor, access
the exhibitor list, store their
agenda, mark must-attend
seminars, make appointments and
network with industry peers on the
go! As a visitor, it has all the
information you need right at your
fingertips!
Exhibitor/Buyer Meet Up (NEW!)
This new feature provides a great
matchmaking opportunity for
visitors looking for new suppliers
or a particular product. Visitors
can submit their buying requests
which will then be published on the
show screens for potential
suppliers to get in touch with their
offerings. The service is free and
guarantees efficiency and a
focused way of meeting the right
supplier.
Holland Food Valley R&D tour
(NEW!)
International visitors can make the
most of their trip to Hi Europe and
learn about innovations and
research in the Dutch market, by
taking part in this focused tour. For
a small fee of €55, visitors will be
brought to three key institutions in
Holland for meetings,
presentations and Q&As, with a
networking lunch. This feature
provides an efficient opportunity
to discover key developments,
innovations and trends happening
in the Dutch market.
HiE VIP room
The Hi Europe and Ni VIP room
will provide a quiet setting away
from the show floor where luxury
and hospitality can be enjoyed.
There are a range of facilities to
help visitors catch up with emails,
network with other VIPs and enjoy
a well-earned break away from the
hustle and bustle of the exhibition.
The venue
This year, Hi Europe & Ni will take
place in Amsterdam RAI, a worldclass
financial and service centre
at the heart of The Netherlands.
Amsterdam is the ultimate
business location for international
companies to meet and generate
business and, being one of
Europe’s top tourist destinations
with its central position and
excellent infrastructure, it
promises to provide many exciting
places to visit and enjoy.
Mark your agendas
Source business partners and
solutions to solve nutritional
product challenges, and ensure
you grab a piece of the $1 trillion
health, natural and nutritional food
and beverage industry.
n Grow your business at the only
tradeshow where 82% of the
visitors are likely to do new
business as a result of their
visit.
n Nurture valuable business
partnerships by exploring
endless networking
opportunities with 500+ key
global suppliers and 8,000
senior decision makers while
keeping up to date with the
latest market developments.
No matter where you are located
or in what sector you operate, Hi
Europe & Ni is the must attend
event for the health and natural
ingredients industry. It is a unique
platform to meet existing and
potential suppliers, learn about the
latest trends and developments,
acquire priceless industry
knowledge and explore endless
networking opportunities.
How to sign up?
You can pre-register on line at
www.hieurope.com which will save
you €110 onsite fees! Visit the
website for regular updates or
follow @Fi_Global on Twitter or Fi
Global on Facebook.
About the organiser
UBM Live connects people, and
creates opportunities for
companies across five continents
to develop new business, meet
customers, launch new products,
promote their brands and expand
their markets. Through premiere
brands such as Fi, MD&M, CPhI,
IFSEC, TFM&A, Cruise Shipping
Miami, the Concrete Show and
many others, UBM Live
exhibitions, conferences, awards
programs, publications, websites,
training and certification programs
are an integral part of the
marketing plans of companies
across more than 20 industry
sectors. UBM Live is a division of
United Business Media, a leading
global B2B media provider with
6,500 staff in 40 countries.
Incorporated in 1918 as United
Newspapers Limited, we live by
the motto: ‘We explore, we
exceed, you excel.’
For more information about UBM
Live, please visit:
www.ubm.com. n
Hi Europe & Ni 2014
www.hieurope.com
www.foodmagazine.eu.com issue four | 2014

16
HiEurope preview
‘I want a brighter world’: DSM to showcase latest advances in nutrition
DSM will feature its broad portfolio of nutritional solutions at this year’s HiE, with highlighted products
offering benefits to heart, joint, brain and eye health, amongst others. Dedicated to supplying its
customers with ingredients to support a wide variety of health concerns,
DSM’s latest innovations include OPTISHARP Natural, a product which
delivers Zeaxanthin in a variety of natural forms and Metafolin ® L-MTHF
folate, which ensures effective absorption and is supported by EFSA
approved health claims. Other products include elaVida, a potent
antioxidant found in olive fruits and life’sOMEGA 60, a high potency
DHA/EPA oil. Visitors will also have the opportunity to test their brain
function in an interactive activity that will take place on-stand and Dr
Rob Winwood, Scientific Communication Manager, will speak on
‘Potential clinical benefits of enhanced supplementation of Vitamin E
for the silver generation’ at the HiE conference.
OPTISHARP Natural
DSM and Kemin have recently expanded their partnership by announcing the launch of
OPTISHARP Natural and will showcase the product on-stand. OPTISHARP Natural delivers a natural
multiplicity of well-researched, high-quality Zeaxanthin, offering important benefits to eye health, cognition and
skin health. Under the agreement, DSM will serve as Kemin Industries’ exclusive and global zeaxanthin
distributor for human nutrition, and Kemin will act as DSM’s exclusive supplier of naturally-sourced zeaxanthin
crystalline material.
Metafolin ®
Another recent introduction to the market is Metafolin ® , which is manufactured by Merck and marketed by
DSM to the beverage, food and food supplement industries. Metafolin ® is L-MTHF folate, the naturallyoccurring
predominant form of folate with an excellent bioavailability. Folates contribute to human health by
supporting normal amino acid synthesis, blood formation, homocysteine metabolism, cell division, immune
system and psychological functions. In addition, it contributes to the reduction of tiredness and fatigue. Jacob
Bauly, Vitamins Global Marketing Manager at DSM Nutritional Products, Human Nutrition & Health, will be
presenting a seminar on Tuesday December 2nd 2014 at 15:00 about Metafolin ® , the new folate source for
dietary supplements and fortified foods. Delegates can learn about the science behind this product and the
opportunities it presents for differentiation in multivitamins, B-vitamin formulas and a variety of fortified foods.
elaVida
DSM’s elaVida also promises to be a highlight for attendees on-stand at HiE. elaVida is a superior olive
polyphenol preparation made from olives with a proprietary solvent-free process. Containing the powerful
antioxidant hydroxytyrosol, elaVida supports heart health through the protection of blood lipids from
oxidative stress. Literature also indicates that olive polyphenols may have a beneficial effect in joint health,
cellular energy metabolism and helping boost the body’s own antioxidant system.
life’sOMEGA 60
Alongside elaVida, DSM will be showcasing life’sOMEGA 60, a new, even higher potency form of
life’sOMEGA, which will be marketed as a 60% total omega-3 product for dietary supplements. This new
form is a high concentrate DHA/EPA vegetarian omega-3 that is allergen and GMO free. Sourced from algae,
its outstanding purity profile provides considerable sensory advantages with as much as twice the potency of
other sources such as krill oil, making it a very cost-effective choice.
Fortitech ® Premixes
Additionally, attendees will have the opportunity to learn more about Fortitech ® Premixes by DSM. Samples
on stand that have been formulated with custom nutrient premixes and include gourmet marshmallows fortified
with collagen, vitamin E and aloe vera, to help support a Beauty-From-Within platform; and an all-in-one
market-ready, powdered beverage, utilising innovative cap dispensing technology. Formulated with vitamins A,
C and E, to help support overall health and wellness, this lemonade-flavoured application has been developed
as an ultra-convenient way to deliver nutrients, flavours, colours, stabilisers and sweeteners in one complete
powdered solution.
Visitors to stand G6 will have the opportunity to sample DSM’s fortified food and drinks, such as the tasty
OatWell ® smoothies, with oat beta-glucan for reducing cholesterol. DSM’s drinks during Happy Hour will take
place from 4–6pm on day 1 and 2 of the show. n
Stand
G6
www.dsm.com
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HiEurope preview 17
Rousselot ® : innovative concepts using gelatine and collagen peptides
The leading manufacturer of gelatines and collagen peptides, Rousselot ® ,
will be showcasing its multifunctional and health ingredients, paving the
way for innovation. The focus will be on innovative concepts created
using its clean label gelatine range and bioactive collagen peptides. A
particular highlight will be the launch of a new hydrolysed gelatine that
enables manufacturers to reformulate a diverse range of food products,
boosting their protein levels. Attention will also be focused on Peptan ® ,
the award-winning collagen peptide range, along with the ever-growing
body of scientific research proving the efficacy of these ingredients.
Visitors will have the chance to listen to Mai Nygaard, global product
manager for Peptan, discussing its benefits for joint health and mobility
in an ageing population.
Innovation made possible
Rousselot’s range of multifunctional gelatine ingredients allows for easier formulation, reformulation and
protein enrichment of many products. Experts will be on hand to advise how gelatine can reduce the fat and
sugar content of better-for-you products, helping formulators to tap into evolving consumer trends.
Combining gelatines and possibly other ingredients, Rousselot Synergy Systems enhance the functionality of
the individual ingredients, providing exciting new options for the food industry. Part of the Rousselot Synergy
System range, AcidoGel, a gelling agent, allows for the manufacture of stable aerated confectionery with
acid flavour, for instance. Another excellent example of concepts achievable using Rousselot Synergy Systems
is Chocospread, a reduced fat chocolate spread, which will be available to sample on the stand, having been
developed using the EmulsiGel Synergy System for its emulsification and stabilising properties.
Making its début in Amsterdam will be Rousselot’s latest innovation, a hydrolysed gelatine that can help
manufacturers meet their protein enrichment and reformulation goals. Visitors to the stand can experience
reduced-fat savoury cakes and protein enriched bars made using this innovative ingredient.
The truth behind Peptan
Originating from natural sources, Peptan affords multiple health and beauty benefits. The subject of numerous
studies, it has been clinically proven to increase skin hydration by 28%i, to reduce collagen fragmentation by
31% and increase collagen density by 9%ii. Rousselot will unveil the findings of the latest study into Peptan’s
skin beauty benefits during the HiE show. n
Stand
K5
www.rousselot.com
Algatechnologies: Highest concentration of natural astaxanthin
Algatechnologies will exhibit its line of AstaPure ® natural algae astaxanthin.
The company is offering a wide range of astaxanthin concentrations in oleoresin
form extracted using super critical CO2 extraction technology. Algatech’ newest
product is 20% astaxanthin. This high content of astaxanthin exceeds any in the
marketplace.
AstaPure ® advanced 20% vegetarian and natural astaxanthin allows dietary
supplement manufacturers to offer smaller, more friendly sized capsules without
reduction in astaxanthin levels, and can be used in healthy food and beverage
applications. The line also includes 5% and 10% astaxanthin oleoresin; 2.5% and
2% vegetarian beadlets; 3% powder, and 4mg capsules, suitable for multiple forms
of supplements, cosmeceuticals, foods and beverages.
Algatech is a global biotechnology company specialising in the commercial
cultivation of microalgae. It employs a closed system exposed to natural sunlight
in an environmentally controlled process, making high purity, sustainable products.
Algatech holds Kosher, Halal ISO 9001/2000, HACCP and GMP international accreditations, and is a member
of the Natural Algae Astaxanthin Association (NAXA), a trade organisation dedicated to educating the public
and industry about the health benefits of natural algae astaxanthin and the differences between sources. n
Stand
H62
www.algatech.com
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HiEurope preview
Gelita: Collagen proteins
– THE health ingredients at HIE
Bioactive Collagen Peptides ® as well as special types of gelatine
play an important role for the development of dietary supplements,
cosmeceuticals and functional food products. At HI Europe 2014
Amsterdam, GELITA will be focusing on individual concepts for
protein fortification, beauty from within, joint health, bone health
and innovative delivery systems for active ingredients.
Beauty from within
VERISOL ® substantially increases skin elasticity and hydration
and prevents the formation of wrinkles by stimulating skin
metabolism and the creation of new collagen. Administered orally,
VERISOL ® influences the skin’s matrix from the inside.
Joint health
FORTIGEL ® has been scientifically proven to stimulate
measurably the synthesis of extracellular matrix and therefore
the production of cartilage tissue. Thus, it counteracts wear and
tear on joints caused by ageing and excessive loading.
Bone health
FORTIBONE ® stimulates osteoblast in the bones to increase
production of extracellular matrix which is the essential
framework for calcium mineralisation. In addition, FORTIBONE ® regulates
degenerative processes by reducing protease production in osteoclasts. This mechanism supports
overall bone stability and flexibility.
Sport, body toning, protein fortification
PEPTIPLUS ® increases the protein load substantially without the usual side effects on taste and texture.
Recent studies with PEPTIPLUS ® show a significant increase in muscle mass, decrease in fat mass and an
enhanced body toning effect.
A novel delivery system
Fortified confectionery is an innovative alternative to hard and soft capsules for the delivery of nutrients like
vitamins or even for active ingredients. They are easy to swallow – especially for the elderly – and offer a fun
and exciting approach for children.
GELITA is the leading company for manufacturing and marketing collagen proteins. Coordinated from the
headquarters in Eberbach, Germany, GELITA provides customers around the world with products of the
highest standard, comprehensive technical expertise and sophisticated solutions. More than 20 sites and a
global expert network ensure that state-of-the-art know-how is always available for customers. More than 135
years of experience in the field of collagen proteins are the basis of GELITA’s performance. A strong
requirement for innovation is the driving force of the family-owned company that is always looking for new
solutions for food, pharmaceutical, health & nutrition as well as for technical applications.
Within the range of collagen proteins, GELITA supplies collagen peptides with proven body-stimulating
capabilities, tailor-made gelatines and non- or partly- water soluble collagens. This holistic range of products in
combination with its vast experience in developing solutions for different applications makes GELITA first
choice for its customers. In today’s landscape of highest consumer demands, manufacturers of food products
have to rely on natural, healthy, non-allergenic ingredients for their developments. Collagen proteins from
GELITA are the perfect match for this as they fulfil all of these requirements, a particular plus being the fact
that they are foodstuffs in their own right (eg no E-number). They also possess a set of unique technical and
physiological properties.
Besides the traditional use of collagen proteins as natural stabilisers and emulsifiers for countless products,
they enable manufacturers to provide their products with other properties which are becoming more and more
important. GELITA has intensified its research in developing solutions for physical mobility, weight
management and beauty from within. n
Stand
F10
www.gelita.com
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HiEurope preview 19
DuPont: Health and wellness solutions
supported by insights and science
DuPont will showcase key health and nutrition themes backed by
scientific and market insights, and clinical documentation. Tapping
into the breadth of the extensive ingredient portfolio alongside
market and consumer insights, DuPont have applied their
knowledge to formulate the best mix of taste and nutrition that
science can deliver across a wide range of food categories.
DuPont experts will demonstrate concepts across digestive
health, cardiovascular health, weight management, and physical
performance and muscle health. In addition, dietary supplements solutions
will be on show in a variety of finished formats as demanded by the ever growing customer base.
DuPont will share more of its knowledge about health-enhancing ingredients in a presentation at the Health
Ingredients Europe conference. Meet the experts on 2– 4 December at stand no. F6.
Addressing world challenges
DuPont Nutrition & Health addresses the world’s challenges in food by offering a wide range of sustainable,
bio-based ingredients and advanced molecular diagnostic solutions to provide safer, healthier and more
nutritious food. Through close collaboration with customers, DuPont combines knowledge and experience with
a passion for innovation to deliver unparalleled customer value to the marketplace.
DuPont has been bringing world-class science and engineering to the global marketplace in the form of
innovative products, materials and services since 1802. The company believes that by collaborating with
customers, governments, NGOs and thought leaders, we can help find solutions to such global challenges as
providing enough healthy food for people everywhere, decreasing dependence on fossil fuels, and protecting
life and the environment. n
Stand
F6
www.dupont.com
SternMaid: New grinding technology
optimises contract manufacturing
The contract manufacturer SternMaid will be presenting a wide
range of blending and processing techniques on its stand H5.
Besides a multifunctional fluid bed processor and eight different
blending lines, the company’s equipment now includes a hammer
mill for grinding raw materials. From 2015 SternMaid’s food
safety management system will also be certified according to
FSSC 22000 (Food Safety System Certification).
SternMaid invests continuously in state-of-the-art technologies.
The new hammer mill makes it possible to grind and homogenise mixtures of
products that are not uniform in size. The company’s fluid bed processor also simplifies handling of the goods,
since it permits optimum adjustment and standardization of the product attributes. Because of their compact
form the agglomerates have better flow properties; they are also easier to dose, cause much less dust and are
suitable for direct tabletting.
Mark Riemer, Commercial Director at SternMaid: “With our wide range of equipment we are flexible and can
carry out orders of practically any size; moreover, we are well set up to meet special requirements like allergen,
kosher or halal management. On this basis we can execute all manner of different orders quickly and easily and
meet our customers’ specifications in all respects.”
In matters of quality control and process safety- SternMaid always complies with the latest standards. In
January 2015 the systems IFS ‘Higher Level’ and BRC ‘Grade A’ will be replaced by the standard FSSC
22000. This certification provides internationally recognised evidence of a comprehensive food safety
management system. n
Stand
H5
www.sternmaid.de
www.foodmagazine.eu.com issue four | 2014

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HiEurope preview
Kaneka Pharma Europe: Natural performance backed by
science
Kaneka Pharma Europe highlights functional ingredients to support health for body
and mind. The focus will be on the scientifically backed and naturally produced
ingredients Ubiquinol and Glavonoid. Ubiquinol, the active form of coenzyme Q10
with higher bioavailability, is essential for the body’s energy production and
furthermore protects cells from oxidative damage. The licorice extract Glavonoid
helps to reduce visceral fat. Both substances can be used in single ingredient
supplement applications as well as in functional food combinations.
Ubiquinol is found in every human cell and is an essential part of the respiratory
chain, which produces more than 95% of the energy the body needs to sustain its
vital functions. It is also the only naturally occurring lipid soluble antioxidant that
counteracts the aging process and protects cells from free radical damage.
Ubiquinol is therefore crucial for a healthy body and high level performance – mentally as well as physically.
Due to its high bioavailability and its ready-to-use form, Ubiquinol has a more rapid and better effect than
coenzyme Q10, which has to be converted by the body before it can be used. Filip Van hulle, Sales and
Marketing Manager at Kaneka Pharma Europe, comments: “Backed by numerous scientific studies, Ubiquinol
offers a huge variety of health benefits. This allows manufacturers of nutritional supplements and functional
foods to target a broad spectrum of consumers.” One example is Ubiquinol Omega-3 Aktiv-Formula capsules
from the German company Biogenial. These have been inspired by findings that Inuit, whose natural diet is rich
in Omega-3 fatty acids as well as coenzyme Q10, have a low prevalence of heart disease. By combining
omega-3 fatty acids of marine origin and Ubiquinol, the capsules can contribute to the normal function of the
heart. Kaneka QH Ubiquinol is suitable for use in soft gel capsules, pellets and sticks, as well as in
foodstuffs. n
www.ubiquinol.org www.KanekaQ10.info www.kanekaQH.info
Kaneka will also be presenting its Novel Food-approved licorice extract Glavonoid(tm). Because of its patented
Carbery & Synergy: Joint protein and flavour capabilities
Carbery Food Ingredients and Synergy Flavours will unveil ‘Taste for Performance’, a
unique collaborative protein and flavour platform, at this year’s show. The collective
knowledge and capabilities of both companies in high protein applications provide
formulators with an unrivalled ability to develop nutritional bars, beverages and powders
that strike the perfect balance between taste and performance. Brought to life through a
series of specially flavoured prototypes including a unique ready to drink beverage,
visitors will have an opportunity to experience the exceptional flavour and nutrition
impact that this platform makes possible.
The latest collaborative research undertaken with North Carolina State University, into
the sensory analysis of various protein sources, has provided Carbery and Synergy experts with a
deeper understanding of how proteins bind and interact with flavour compounds. These insights
enable the development of superior flavour profiles in protein-based formulations. Protein and flavour
experts will be on hand to explain how the characteristics of different protein sources behave in application and
how flavour science is applied to achieve the best possible taste.
Carbery’s leading range of hydrolysed whey protein isolates and concentrates, Optipep ® , offers an
exceptionally clean taste profile. The ability to overcome the problems of acute bitterness inherent in many
other hydrolysed whey products, provides development teams with greater choice in flavouring high protein
products with Optipep. As a superior quality protein, Optipep also provides a rich source of essential and
branched chain amino acids and an optimised concentration of peptides. A next generation Optipep will be
demonstrated in new applications at the show.
Furthermore, new research outcomes into the bioactivity of dairy peptides will be discussed, which provide
innovation opportunities for infant, performance and clinical nutrition. Visitors are invited to meet with
research scientists to discuss the importance of quantity, quality and timing of dietary protein intake in building
and maintaining skeletal muscle mass and strength; optimising body composition and improving blood glucose
management. n
www.carberry.com and uk.synergytaste.com
Stand
K20
Stand
J60
www.foodmagazine.eu.com issue four | 2014

HiEurope preview 21
ADM: Extensive functional ingredients portfolio
ADM will showcase its extensive range of functional ingredients, including its
portfolio of cost-effective functional soya protein products Textura and
CLARISOY along with its line of high quality lecithins, versatile
phytosterols and natural antioxidants.
A highlight at this year’s stand will be the popular range of Textura
products, a great source of high-quality protein, fibre and whole grains. This
new line of nutritious inclusions are ideal for manufacturers looking to
formulate healthy snacks with unique consumer appeal. Depending on the
needs of the individual product formulations, ADM’s Textura inclusions
can be customised to meet specific profiles by adding exotic flavours, vibrant colours and
interesting textures. Textura inclusions are highly cost-effective and can be easily incorporated by
manufacturers to enhance the nutrient content, texture or flavour of a wide variety of products, including cereal
bars, cereals and other healthy snacks.
Another important focus at this year’s show will be ADM’s CLARISOY isolated soya protein range, which
enables protein fortification in beverage systems. As the world’s first vegetable-based protein offering clarity
and high quality protein nutrition, the CLARISOY line has been specifically designed for use in low-pH or
neutral beverage applications, including sports and recovery drinks, meal replacements and coffee creamer
products.
ADM experts will also provide details on how its portfolio of non-genetically modified (non-GMO) soya-based
lecithin products can help manufacturers improve emulsification in reduced fat and flavour-sensitive
applications. These high quality lecithin products can be used in a variety of food applications, including
confectionery, baked goods, dairy and snack products to help promote even blending, reduce hardening and
improve texture.
Furthermore, the company will highlight its CardioAid range of phytosterols and phytosterol esters, which can
be used in a variety of food and beverage applications. Approved as novel food ingredients, the range is
targeted at reducing cholesterol levels while simultaneously helping manufacturers to capitalise on the
approved EU health claim, which states that plant sterols have been shown to ‘lower/reduce blood
cholesterol’. n
www.adm.com
Stand
H13

22
ingredients
Zeaxanthin nutrition: The way nature
intended
Eyesight is something we all take for granted…..until something goes wrong. And blindness or
blurred vision are among some of the worst disabilities we can suffer. Much research has been
carried out into eye health, but more needs to be done to ensure that we help to develop our sight,
and maintain it, from infancy through to old age. This article looks at some of the common
problems associated with eyesight, and two potent carotenoids that can go a long way towards
reducing the risk of problems: lutein and zeaxanthin.
AMD
Before
AMD
Common eye problems
There are many common problems
that can affect the eye, for
example, presbyopia, a common
problem with older people, that
affects their ability to see small
objects or print; floaters, which
are specks that float across the
field of vision; tearing/producing
too many tears, which is often a
sign of sensitivity to light, wind or
temperature conditions, or to a
condition known as dry eye; and
eyelid problems such as
blepharitis, which may cause
symtoms such as red or swollen
eyelids and itchiness. Other eye
problems include cataracts, which
are cloudy areas in the lens of the
eye that can be surgically
corrected; and glaucoma, the
result of too much fluid pressure
inside the eye. However, according
to the National Institute on Aging, 1
retinal disorders are a leading
cause of blindness in the United
States. Retinal disorders include
diabetic retinopathy, retinal
detachment and age-related
macular degeneration (AMD).
About AMD
AMD is the number one cause of
vision loss in US, affecting 14%-
24% of the US population aged
65–74 years and 35–40% of people
aged 74 years or more. 2 Although
AMD is normally associated with
age, a recent study conducted in
Germany found early signs of
AMD in 3.8% of adults under the
age of 45. 3 Furthermore, a recent
analysis of available data to May
2013 indicates that 8.7% of the
worldwide population has AMD.
The projected number of people
with the disease is estimated to
rise to 196 million in 2020,
increasing to 288 million in 2040. 4
AMD is a progressive disease that
attacks the macula of the eye, the
area of the eye responsible for our
sharpest vision. The impact of the
disease can be devastating.
Imagine your world slowly
becoming a blur such that you can
no longer perform normal daily
tasks like reading or driving that
you had hitherto taken for granted.
Imagine not being able to
recognise faces. While many
younger people do not think about
protecting their eyesight until a
problem occurs, data from the
AOA's American Eye-Q ® survey
indicates that ‘40% of consumers
age 55 or older are worried about
losing their ability to live
independently as a result of
developing a serious vision
problem’; 5 and the NMI’s Health
Aging Database puts eye health in
the top ten of consumer health
fears. 6
Protecting the eye
A number of vitamins and
micronutrients are essential for
eye health.
Vitamin A (retinol)
Vitamin A is instrumental in the
process of vision (especially night
vision) and EFSA has confirmed
www.foodmagazine.eu.com issue four | 2014

ingredients
23
that clear health benefits have
been established in terms of
maintaining normal vision. High
doses of vitamin A supplements
have been used successfully to
treat an inherited eye disease
(retinitis pigmentosa), and the
earliest symptom of vitamin A
deficiency is night blindness 7
Antioxidant vitamins C and E
Vitamin C appears to work with
other antioxidants, including betacarotene
and vitamin E, to protect
the eyes against developing
disorders such as cataracts and
macular degeneration (AMD), the
leading causes of legal blindness
in people over 55. 8
Omega-3 long chain PUFAs
A study that compared people with
AMD to individuals without the
eye disease found that those with
a healthy dietary balance of
omega-3 and omega-6 fatty acids
and higher intake of fish in their
diets were less likely to have this
particular eye disorder. 9 In
addition, the long-chain omega-3
fatty acid docosahexaenoic acid
(DHA) is a major and essential
building block of membranes of
the brain and other nervous
tissues, including the retina. 10
Lutein and zeaxanthin
Lutein and zeaxanthin are thought
to protect the eye from harmful
ultraviolet light: they filter out blue
light, which is not stopped by the
cornea and lens, and which can
damage the sensitive vision cells
in the macula over time. 11
Lutein and zeaxanthin are relevant
to infant visual development
because of their high
concentration in the macula and
their antioxidant potential in
protecting that tissue. Dietary
lutein and zeaxanthin are
absorbed in the gut and
transported on lipoproteins to
target tissues, most strikingly the
macula of the eye. Within the
macula, lutein and zeaxanthin are
most concentrated in the fovea.
This tiny area in the centre of the
macula comprises less than 3% of
the retina, yet it processes most
of the information about fine detail
that is sent to the brain. 13
Protection against AMD
The Age-Related Eye Disease
Study AREDS2, a multicenter
Anatomy of the eye
n The pupil: lets light into the eye
n The cornea: a barrier against
germs and other harmful
material, and a lens to facilitate
focus
n The iris: controls the amount of
light entering the eye
n The lens: focuses light onto the
retina
n The sclera: the white protective
outer layer
n The choroid: layers of blood
vessels that provide oxygen and
nourishment to the retina
n The retina: senses light via
photoreceptors which capture
light rays and transmit them via
the optic nerve to the brain
n The macula: found at the centre
of the retina. It is responsible
for central vision and the ability
to see detail
n The fovea: a small pit near the
centre of the macula containing
cone cells for colour vision and
vision in bright light
n The optic nerve: transmits
visual information from the
retina to the brain
n The vitreous gel (vitreous
humour): mostly made of water.
It gives the eye its shape and
helps keep the retina in place.
Source:
http://fightforsight.org.uk/about-theeye/gclid/CJjb4-2T48ECFfMZtAodGz
kACg
www.foodmagazine.eu.com issue four | 2014

24
ingredients
combination of expertise can
ensure that consumers receive
adequate amounts of each in a
combined, natural form.
The new standard of care
Based on AREDS2 research, the National Eye Institute in USA
recommends 10mg of lutein and 2mg of zeaxanthin as the new standard
of care for eye health. OPTISHARP Natural is the perfect way to
update your formulations to meet those recommendations. In an
absorbable form, beneficial, and naturally sourced, OPTISHARP
Natural raises the bar among zeaxanthin ingredients and helps you
confidently deliver quality, plant-based nutrients your customers can
count on for maintaining the health of their eyes, every day.
FloraGLO ® Lutein
FloraGLO ® Lutein, developed by
Kemin Industries, is quite simply
the most clinically-researched and
science-backed lutein brand in the
world. Sourced from marigold
flowers, it is associated with
healthy eyes and skin. It is used as
an ingredient in nutritional
supplements, food and beverages
as well as personal care products.
While lutein is widely recognised
as an essential eye nutrient for its
ability to filter damaging blue light
and quench free radicals, research
shows it can also enhance the look
of the skin.
OPTISHARP Natural
DSM has now partnered with
Kemin to offer a new standard of
zeaxanthin. There are some
important differentiators from
other forms:
phase III randomized clinical trial,
accessed the effects of oral
supplementation of macular
xanthophylls, lutein plus
zeaxanthin, and/or EPA plus DHA
as a treatment for cataract, AMD
and moderate vision loss. In
secondary analysis, lutein and
zeaxanthin supplements on top of
the AREDS supplement lowered
the progression to advanced AMD
in persons with low dietary lutein
and zeaxanthin. 14 Based on the
AREDS2 research, the National
Eye Institute in the USA
recommends a minimum of 10mg
lutein and 2mg of zeaxanthin to
improve visual performance.
Dietary sources of lutein and
zeaxanthin
A study published in the British
Journal of Opthalmology examined
the best dietary sources of lutein
and zeaxanthin. It showed that
maize had a high quantity of lutein
and orange pepper had a high
amount of zeaxanthin. Both are
also present in kiwi fruit, grapes,
spinach, orange juice, zucchini and
different kinds of squash.
However, most of the dark green
leafy vegetables, previously
recommended for a higher intake
of lutein and zeaxanthin, have 15–
47% of lutein, but a very low
content (0–3%) of zeaxanthin. 15
Introducing FloraGLO ® Lutein
and OPTISHARP Natural
It can be difficult to consume
sufficient amounts of lutein and
zeaxanthin to meet the dietary
recommendation of 10mg and 2mg
respectively. Now, however, a
Free or esterified
Dietary zeaxanthin can be either in
a free or an esterified form, and
the difference between them is
significant. Non-esterified
zeaxanthin, like OPTISHARP
Natural, is directly absorbed into
the bloodstream, zeaxanthin esters
are not. Before esters can be
bioavailable, the body must first
solubilise them in fat and then deesterify
them by enzymatic
cleavage of the fatty acids by a
complex process that can vary
greatly among individuals and can
affect absorption. Simply put, if
the zeaxanthin is not optimally
absorbed, it will not be delivering
all of its intended benefits to
consumers. Zeaxanthin is
absorbed and selectively
deposited in the eye, brain, skin
and even breastmilk. Research has
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25
shown that only free-form
zeaxanthin, like OPTISHARP
Natural, is found in these tissues.
Zeaxanthin esters are not.
Meso-zeaxanthin
Meso-zeaxanthin (MZ) is also
found in macular pigment, but
research has demonstrated that
this is the result of the body‘s
natural conversion of lutein. Unlike
dietary zeaxanthin and lutein
which are abundant in our diets,
although not so abundantly
consumed, MZ is not found in any
relevant dietary source. According
to the published literature, MZ has
been studied for eight years vs.
approximately 30 years for dietary
lutein/zeaxanthin (in the form of
FloraGLO ® ). MZ has 8 published
human clinical studies vs. dietary
lutein/zeaxanthin’s 64. MZ was
not included in AREDS2 thus not
clinically proven to reduce the
progression of AMD.
Supplemental MZ may also
complete with dietary zeaxanthin
and lutein absorption, inhibiting
their uptake in the macula. On top
of that, MZ is not naturally found
in the skin or brain as zeaxanthin.
The effect of MZ on organs other
than the eye is not researched and
its effects are unknown.
The natural way
OPTISHARP Natural is a
naturally-sourced dietary
zeaxanthin made from Kemin
Industries’ ZeaONE brand of
zeaxanthin. And just as FloraGLO ®
did for lutein, OPTISHARP
Natural is setting a new standard
for zeaxanthin. The same free form
as is found naturally in our diet,
OPTISHARP Natural from
marigolds helps you provide the
clinically-proven benefits of the
zeaxanthin nutrient the way nature
intended. OPTISHARP Natural
can help your customers bridge
the zeaxanthin gap in their diets
and give you a naturally sourced,
advantageous approach to meet
new eye health formula
recommendations.
A winning partnership
Both Kemin and DSM are
delighted with this new
partnership.
“This is a real win for both our
customers,” said Anita Norian,
Kemin president of the human
nutrition and health division.
“Kemin and DSM have been
partners in the global carotenoid
market since the late 1990s, and
further collaboration will only
maximise the exceptional quality
and service both organisations’
customers have come to know.”
The partnership combines the
sound science, research,
marketing and technical support of
Kemin and DSM. Under the
agreement, DSM will serve as
Kemin Industries’ exclusive and
global zeaxanthin distributor for
human nutrition, and Kemin will
act as DSM’s exclusive supplier of
naturally-sourced zeaxanthin
crystalline material. DSM will also
invest in high performance product
form innovations for dietary
supplement and food applications.
“We are excited about this new
collaboration that solidifies both
organisations’ positions as leaders
in the eye health market,
facilitating further development
for both lutein and zeaxanthin,”
said Norian. “Customers will be
offered easy-to-use, convenient
formulations that combine the two
complementary ingredients, lutein
and zeaxanthin.”
“As a leading provider of
zeaxanthin, DSM is pleased to
expand its relationship with Kemin
and offer an additional ‘natural’
choice as part of our existing
OPTISHARP portfolio,” said Will
Black, DSM vice president of
marketing for human nutrition &
health, North America. “There is a
significant and comprehensive
body of evidence supporting the
positive effects of lutein and
zeaxanthin on eye health and
visual function, both through the
protection of specific eye tissues
and by increasing visual
performance. We continue to
support further clinical research to
reinforce the scientific basis for
the positive impact of lutein and
zeaxanthin on eye health, as well
as the benefits that zeaxanthin
provides for cognition and skin
health in its role as an
antioxidant” n
References
1. http://www.nia.nih.gov/health/publication/aging-and-your-eyes#steps
2. http://www.amd.org/what-is-macular-degeneration/
3. http://www.ncbi.nlm.nih.gov/pubmed/24566902
4. http://www.sciencedirect.com/science/article/pii/S2214109X13701451
5. http://www.aoa.org/newsroom/eye-health-an-increasing-concern-for-aging-adults?sso=y
6. http://www.naturalproductsinsider.com/articles/2009/09/eye-health-from-reaction-to-prevention.aspx
7. http://www.nutri-facts.org/eng/vitamins/vitamin-a-retinol/at-a-glance/
8. http://www.nutri-facts.org/eng/vitamins/vitamin-c-ascorbic-acid/at-a-glance/
9. http://www.nutri-facts.org/eng/essential-fatty-acids/essential-fatty-acids/at-a-glance/
10. http://www.nutri-facts.org/eng/essential-fatty-acids/essential-fatty-acids/at-a-glance/
11. http://www.nutri-facts.org/eng/carotenoids/lutein-and-zeaxanthin/at-a-glance/
12. http://www.nutri-facts.org/eng/topic-of-the-month/detail/backPid/860/article/the-safety-of-micronutrients-part-3-minerals-copy-1/#c7547
13. http://www.nutri-facts.org/eng/expert-opinion/detail/backPid/108/article/micronutrients-for-theaging-eye/#c89
14. http://www.nutri-facts.org/eng/expert-opinion/detail/backPid/108/article/micronutrients-for-theaging-eye/#c89
15. http://bjo.bmj.com/content/82/8/907.short
DSM Nutritional Products
www.dsm.com
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ingredients
Chocolate & beyond
Barry Callebaut is ready for a sugar free future
Lots of things have already been said about sugar. But did you catch up on the most important
fact: that it’s perfectly possible to live in a world without added sugar? Or in a world with less
sugar? In this world, chocolate and cocoa products can be as tasty and delicious as ever, rest
assured.
Barry Callebaut has a long
tradition of in-depth and
innovating research. Since 1990,
they have been monitoring new
trends, new technologies and new
health requirements, looking to
create new solutions and
sensations… so as to keep on
reinventing your chocolate
experience! It is their ambition to
be the preferred solution provider,
creating cocoa and chocolate
applications everybody can enjoy
by reformulating chocolate in a
responsible way, without
compromising on good taste.
As a result of painstaking
research, the window has been
cast wide open upon a whole
range of possibilities: sugarchoice.
It’s chocolate for the
consumer that wants to take care
of his body and chooses for light in
sugar or light in calorific products.
reduced, without added sugar,
sugar free, calorie reduced, protein
enriched, ActicoaÔ, and many
other varieties of chocolate and
chocolate applications. Sounds
complicated? It needn’t be! To help
you navigate this vast chocolate
landscape, all possibilities are
grouped into four clear and distinct
consumer choices: rational,
recommended, parental and
emotional choices. These profiles
cover all possible eating
behaviours, food choices and
related chocolate and cocoa
products. Get ready for a tasty
overview.
Chocolate answers
Balanced chocolate is the solution
for those who make a rational
Kids chocolate is chocolate for the
consumers of the future. Children
can be raised with the taste of
sugar reduced products, so why
not shape their taste buds while
we can. Kids chocolate is the
result of a parental choice, made
by parents that want their children
to develop healthy eating habits.
Functional chocolate is the
translation of a recommended
choice, for people that have been
advised to watch what they eat
such as: lactose intolerances,
allergies to certain food
ingredients, and so on.
Of course there will always be the
classic chocolate for special
moments of pleasure, a pure
emotional choice for pure
indulgence.
Chocolate moments
Just like there is a special kind of
chocolate for everybody, there is
also chocolate for every moment.
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27
Barry Callebaut transforms
traditionally hand- shaved ‘copeaux
grattés’ into trendy chocolate
Pencils
The Pencils, made out of 100% Belgian chocolate,
offer unlimited creativity to create a masterpiece using
only one basic element.
Applying the technique of traditionally hand-shaved
‘copeaux grattés’, Chocolate Mastersa brand of the
Barry Callebaut Group is able to create Pencils:
authenticity with an artisanal yet trendy appeal.
Transforming authenticity into trendiness
More than 30 years ago, master chocolatier Pierre
Iserentant introduced the technique of ‘copeaux
grattés’, perfectly curled chocolate shapes. Originally,
the chocolate was hand shaved diagonally, using the
so called ‘biais-méthode’. By incorporating this
craftsmanship into the Barry Callebaut Group, his
invention is eternalised. By determining the specific parameters for tempering chocolate, Chocolate Mastersis
able to offer a superior product with better heat resistance, glossy appearance and a crackling snap.
Unlimited creativity in a multitude of sizes and colours
The new collection of Pencilsare made out of 100% Belgian chocolate. They make it easy to create a
masterpiece with only one finishing touch, providing unlimited creativity. Any creation can be transformed into a
mouth-watering masterpiece, be it a cake, an ice-cream or any other dessert. They will even turn a simple
breakfast cereal bowl into a delightful starter of the day.
Pencilsdo not only enhance exclusiveness to any creation, they also compliment your coffee, tea or
digestive drinks.
The Pencils are available in almost any colour and size imaginable, each with their own specific shape and
flavour, ranging from velvety tasting Creamy Pencilsover crunchy cute Mini Pencilsto edible Celebration
Candles.
“Consumers are increasingly looking to try foods that evoke new and unfamiliar culinary experiences. The
Pencilsmake any dessert a visual delight in just one handling”, Belgian chef Robrecht Wolters states. “Whether
you’re serving a classic ice cream, sorbet or sabayon, a Pencilalways delivers that little extra, surpassing the
expectation of even the most demanding customers.”
Quality Cocoa for a Better Life
Since July of this year, all Chocolate Mastersdecorations support the Quality Partner Program (QPP).
Encompassing activities such as farmer training in good agricultural practices, education for children in cocoa
farming communities, and improving access to safe water and basic healthcare, this program aims to secure the
production of sustainably grown cocoa and increase the overall quality of life of cocoa farmers and their families.
Through QPP, Barry Callebaut engages participating farmers and cooperatives in Côte d’Ivoire and Cameroon
on the road toward greater cocoa sustainability.
Breakfast, snack at 10am, lunch,
energy refill at 16pm, dinner,
evening treat… Barry Callebaut
offers chocolate for all possible
applications such as cereals,
biscuits, bakery, ice creams, dairy
drinks and so on. They make sure
you can still enjoy chocolate at
each of those moments, without
fear and without feeling guilty.
Please do keep enjoying your
special piece of classic ‘luxury’
chocolate in the evening! As long
as it is part of a balanced diet and
a healthy lifestyle, everything’s
just fine.
Facts & figures
Thorough research and promoting
this chocolate reformulation have
become crucial. There is no use
denying it: figures are not lying.
According to recent data from the
WHO (World Health Organization),
one in four people is overweight
today and one in ten will be obese
in 2015. More than 347 million
people suffer from diabetes
worldwide. Alarmed by these
shouting numbers, there is the
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28
ingredients
Sustainability Report 2013/14 highlights new milestones in making cocoa
farming more sustainable
n
n
Almost 100,000 farmers trained in better farming practices
Nearly 74,000 people reached through community activities
n Report independently verified by Denkstatt GmbH
The Barry Callebaut Group, the world’s leading manufacturer of high-quality chocolate and cocoa products,
announces the publication of its Cocoa Sustainability Report 2013/14. This year’s report illustrates the
company’s initiatives to improve the livelihoods of cocoa farmers through sustainable cocoa farming practices
and to address the basic health and education needs of cocoa communities.
“With ongoing challenges in cocoa farming, we are focusing on helping farmers to improve their yields, in order
to increase overall production and enhance their livelihoods,” said Juergen Steinemann, CEO of the Barry
Callebaut Group. “In order to achieve this faster and with more impact, we implement and push the CocoaAction
plan of the World Cocoa Foundation. We need to make cocoa farming sustainable, and we will.”
Besides describing the Group’s ongoing cocoa sustainability programs, the report highlights five major
developments in the company’s strategy and activities during its fiscal year 2013/14:
n In December 2013, the Cocoa Horizons Truck started its journey across to bring farmer training, education
and medical assistance to remote cocoa communities. It reached 21,000 people in its first 8 months.
n In February 2014, the company completed the acquisition of the Biolands Group, which works directly with
63,000 farmers across, and to help them produce certified cocoa.
n The Barry Callebaut Group also expanded and strengthened its Quality Partner Program (QPP), the Group’s
own offering of sustainable cocoa products. Traceability, verification and transparency will become key
specifications of QPP going forward.
n The Group is one of the twelve founding members of CocoaAction, an unprecedented industry strategy to
modernise the cocoa sector, announced in May 2014.
n In June 2014, the Group organised the second CHOCOVISION 2014 conference, where 200 senior leaders
and stakeholders across the cocoa value chain came together to explore and initiate new approaches and
solutions for a sustainable, successful chocolate future.
The Cocoa Sustainability Report 2013/14 was guided by the AA1000 standard for sustainability reporting and
was externally verified by the auditing organisation Denkstatt GmbH.
need to reduce sugar in our diets.
Pressure is rising around the
world, governments are imposing
sugar taxes, and WHO has made
new guidelines for daily sugar
intake.
Taste the future
Barry Callebaut is fully aware of
all available facts and figures, and
they are what they are. But let’s
not panic, they are ready for the
future and will guide you through
it:
There are three main steps to
follow. First you should define your
aim: where are you heading and,
what are your goals? Once these
are spelled out, you can choose
the target audience(s) that will
help you reach these goals. The
four consumer choices: rational,
remended, parental and emotional,
will guide you in this. And by
choosing your target audience,
you are choosing the claims your
products can make. It really is as
simple as that! Once you are
implementing sugar reduced
chocolate in your products, you
can do it at your own pace: you
can choose for a gradual reduction
of sugar (without a claim), a
partial sugar replacement of at
least 30% (with a sugar-reduced
claim) or a full replacement (with a
‘without-added-sugar’ or ‘sugarfree’
claim).
Already found what you are
looking for? Great!
Do you need more expertise to
optimise your recipe? Together
with you, Barry Callebaut will
explore the chocolate frontiers,
moving further and further
towards...chocolate and beyond. n
Barry Callebaut
www.barry-callebaut.com
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29
Keeping up with the market: new trends
for discerning consumers
Symrise is a global supplier of fragrances, flavourings, cosmetic active ingredients and raw
materials, as well as functional ingredients. In this article the company gives us a view of some
market trends in the areas of culinary, sweets and beverages.
Culinary Trends
In the culinary segment, trends
range from natural flavours to food
solutions, plant-based flavours
(extracts), no additives and no
palm oil, amongst others.
Naturalness
Overall, the subject of naturalness
is gaining importance in savoury.
Here, we see a shift from 100%
natural to local foods, carbon
footprint, true taste and simplicity:
products with comprehensible and
honest ingredient lists and without
complex statements. Simplicity
has to do with concentrating on a
main ingredient and supporting it
with suitable flavours, herbs or
spices (eg in soups).
Vegetarian and vegan
‘Suitable for vegetarians’ will be
an important selling point in the
future. A growing number of
people are removing meat from
their diet or are substantially
reducing the amount of meat they
consume. Consumers are looking
for suitable, tasty alternatives to
meat – dishes with legumes and
meat substitutes such as tofu,
seitan, etc. are trending. Here,
consumers expect tasty solutions
(eg interesting seasonings with
ethnic inspiration or meat flavours
while remaining vegetarian).
Health & wellness
One major topic in the culinary
segment is the subject of health
and wellness – a trend from the
past few years that is now shifting
somewhat. There is no longer a
push to promote health aspects
through nutritional supplements,
but rather to address the topic in
general. This starts with fitness
and sports and continues up to
nutrition and diet. People are
increasingly avoiding products that
are high in fat and sugar. They
want foods that are good for their
bodies, without complicated
statements and with simple and
comprehensible ingredient labels.
There is a substantial desire
among consumers for healthy,
tasty and convenient products
such as soups and instant foods.
For food manufacturers as well as
flavour manufacturers, this means
offering products that bridge the
gap between health and
convenience.
Moreover, there is notable interest
in process notes (cooked notes,
caramelizing notes...) that
generally cannot be fully
implemented in industrial
production (instant products).
These should also be as natural as
possible.
On-the-go
Other consumer trends include
‘snacking’ and ‘on the go’. The
boundaries between the main
mealtimes are becoming
increasingly blurred. Young
consumers, particularly the
millennials, tend to eat whenever
they feel hungry and have time.
Here, they expect suitable
products that they can eat quickly
and are conveniently at hand.
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Ethnic trends
When people in the culinary
segment talk about flavour trends,
the conversation often quickly
turns to ethnic cuisine from around
the world. Here there are many
trends that are inspired by the
phenomenon of ‘street food’. New
culinary inspirations from Japan,
South Korea, Southeast Asia,
Vietnam and Mexico have a strong
influence on urban eating culture.
Mexican cuisine is known for its
spiciness and aromatic, strong
seasonings (which is also a major
flavour trend in culinary cuisine in
and of itself). Furthermore, one
can no longer speak of generic
Asian cuisine. Now, consumers
understand the differences
between Thai, Korean, Indian
(Indian lentils/dal are currently
popular) and Malaysian cuisine.
Popularity is quickly rising in
regards to North African and Near
Eastern cuisine, which is strongly
seasoned and uses special
mixtures of spices, such as ras el
hanout. This offers innumerable
possibilities for the various
applications such as seasoning
mixes, instant noodles and sauces.
When people in the
culinary segment talk
about flavour trends,
the conversation often
quickly turns to ethnic
cuisine from around the
world
The reasons for the ethnic trends
are obvious. People are travelling
more than ever and experiencing
the world. They want diversity on
their plates and love discovering
new flavour territories. An
important aspect for ethnic dishes
is their authenticity. If you put Thai
on the label, consumers today
expect an authentic Thai flavour.
Symrise’ contribution
Our backward integration of
seasoning extracts and seasoning
pastes as well as our global chefs
network ‘Chefs United’ puts us in
a position to recognise these
ethnic flavours with their local
intricacies and translate them into
suitable preparations for
seasoning, extract or flavour
solutions. As a result, we recently
worked on authentic seasoning
extract mixtures for ‘ras el
hanout’, ‘baharat’ and ‘harissa’, as
well as an interesting composition
for Indian dal (lentils).
Naturalness
The development is also
increasingly towards naturalness
and intelligent solutions. Through
backward integration we have
ensured that we have access to
the necessary raw materials in the
quantities necessary for covering
our need for natural, vegan and
vegetarian flavours and
preparations for dishes. The
subject of sustainability also plays
a role for consumers. We are
meeting this customer
requirement with our ‘from farm to
fork’ approach to vegetable juice
concentrates.
Flavour modulation is also very
important in our business. Getting
rid of undesired components (such
as salt, MSG, sugar and, in
Germany , yeast) and
simultaneously avoiding any
compromise in taste is our
standard as a flavour
manufacturer. Here we can also
achieve these goals thanks to
intelligent and natural solutions.
Trends in sweets
In the category of sweets we are
currently observing the following
trends:
Flavour experience &
enjoyment
This trend plays an especially
important role for sweets.
Consumers are seeking exciting
flavour experiences and want to
be pleasantly surprised by
innovative products.
Manufacturers react to these
wishes with the following product
characteristics:
n Flavour changing – Flavours
that change during the chewing
process (eg from lemon to
strawberry)
n Mystery flavour – The package
does not specify what flavour
the item has
n Sensory mismatching – Colours
and flavours that do not match
(eg blue candies with
strawberry flavour)
n Extreme sensations – eg
extremely sour/sweet/spicy
n Layered textures and flavours –
One product combines various
textures and flavours (eg
licorice + gummy candy).
The trend towards
naturalness is reflected
in consumers’ desire for
natural flavours and
also in the flavours’
taste profiles
Health & nutrition
Consumers are paying greater
attention to their health and are
therefore becoming more selective
in their nutritional choices.
However, they don’t want to
compromise taste as a result. The
challenge for manufacturers is to
find the right balance between
health and enjoyment, which
means using healthy ingredients
that support the focus on health
(eg amaranth or quinoa in baked
goods or vitamins, proteins, fibres,
etc.) without negatively impacting
the product’s flavour.
Authenticity
The trend towards naturalness is
reflected in consumers’ desire for
natural flavours and also in the
flavours’ taste profiles. Particularly
in the fruit segment, flavours need
to provide an authentic taste (like
‘freshly picked’).
Cross-category inspiration
This trend is being observed in all
sweet categories. The desserts
and beverage segment, in
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31
particular, plays a major role here
as a source of inspiration (eg
chewing gums with apple pie
flavour). Combinations of sweet
and salty are also becoming more
common (eg chocolate with pretzel
bits or chocolate combined with
savoury crackers).
Convenience
Consumers are spending less time
on preparing and eating ‘proper’
meals. Instead, they are looking
for products that support their
busy lifestyles and can be
consumed as a snack during a
break or on the move (preportioned
bags of cereals/cookies
or products in mini-formats, etc.).
New concepts
In order to react to the relevant
trends we are currently working on
many concepts and product
solutions that will suit these
consumer needs (mini-formats,
authentic flavours, cross-category
inspiration, products enriched with
vitamins, using ‘old grains’ like
amaranth or quinoa in baked
goods). Among others, we have
developed a garden fruit collection
and a dessert inspiration collection
for this purpose.
Classic flavours such as
strawberry, raspberry, lemon,
orange, cherry, apple, cola, vanilla,
chocolate and mint still play a
leading role. These established
flavours are nearly identical at the
global level. Beyond this, there are
also regional specialties. In Asia,
for example, there are typical
flavours such as sesame, green
beans/red beans and flowery
notes. In North America, peanut
flavours play an important role. In
general, there is a trend towards
tropical fruits and popular desserts
(tiramisu, crème brûlée, etc.).
Naturalness
The subject of naturalness (natural
flavours, natural taste profiles) will
continue to play a central role as
the subject of flavour modulation
continues to gain importance.
There is also a move towards
reducing a product’s salt and/or
sugar content without
compromising its flavour. Masking
Consumers are
spending less time on
preparing and eating
‘proper’ meals
is another important topic. In
‘healthy’ products that have
negative flavour effects, solutions
that cover up or mask these
effects are becoming increasingly
important.
Beverages
Naturalness and authenticity,
fresh ingredients, handmade
products (eg with ingredients from
one’s own garden) and
craftsmanship (for alcoholic and
non-alcoholic beverages such as
cocktails with fresh herbs, water
with fruit/vegetable infusions,
green smoothies) are the focal
point.
Local products and references to
origin are also trending, along with
cross-category inspirations (eg hot
tea/iced tea with blueberry muffin
flavour).
Flavours/products currently
in high demand
There is a strong trend towards
healthy living. That is why there is
strong demand for flavours with
flavour modulation (symlife ® ) for
sugar and fat reduction) as these
health-conscious consumers are
looking for full enjoyment without
regret. Additionally, there is
demand for more complex, mature
flavour profiles for fermented taste
profiles to optimise the flavour of
alcoholic and non-alcoholic
beverages as well as for premium
notes. There is also a trend
towards botanical extracts that
provide a more complex flavour.
Popular flavours
Citrus flavours are among the
most popular flavours. Pink
grapefruit, peach and apricot are
also in high demand as well as
mint, ginger, various wine profiles
and flowery notes (relevant for the
European, African and Near
Eastern regions).
Developments
Natural flavours will continue to
play a key role as will flavours that
support the trend towards healthy
nutrition (flavour modulation).
There is also a demand for the
designation of the product’s origin,
which enhances transparency and
builds trust. We also see rare,
unknown fruits and variations of
popular fruits (yuzu, granny smith,
etc.) in beverages gaining
importance. n
Symrise AG
www.symrise.com
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32
ingredients
ULProspector.com: The database for
professionals
UL Prospector’s recipe for the fastest, most comprehensive resource for technical information on
food, beverage & nutritional ingredients is as follows:
n Choose from some 70,000 food and beverage ingredients.
n Flavour them with technical data, safety information, nutritional information and starter
formulations.
n Add pricing and sample requests, and a dash of equipment suppliers.
n Top with an easy-to-use search interface, so you always find the ingredient information you
need.
So whether you’re looking for
additives, flavourings, premixes or
micronutrients for applications
ranging from baked goods and
confectionery to meat and dairy,
Prospector is your source for
current, complete product
information. Ready to get a taste
of the fastest, most complete
ingredient search in the world? In
this article, foodeurope interviews
UL Prospector to get the inside
view of why this database is
necessary and what it is used for.
What are the main drivers behind
developing UL Prospector?
Discussions with R&D formulators
from different companies revealed
again and again that researching
ingredients is still a very time
consuming process – and it’s
incredibly frustrating, because it
takes valuable time away from
product development.
We feel committed to offering an
appropriate, dynamic tool that
brings manufacturers and
suppliers together. We are
confident that our search engine
provides the fast access to
technical documentation that food
manufacturers are looking for.
What advantages does UL have
over other information sites?
Comprehensive service
Prospector’s main USP is that its
service does not end with a link to
the ingredient supplier, as is the
case with numerous other online
platforms. Instead, it contains
specific background information
for the listed ingredients, including
technical datasheets, safety
information, certification details
and starter formulations. All of
these documents can be linked to
the relevant personnel at each
supplier company to enable direct
contact for sample enquiries and
any other queries. This all-round
service is truly unique within the
landscape of ingredients
databases.
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ingredients
33
Always up-to-date
The dynamic structure of
Prospector ® is another great
advantage. During development,
one of UL’s core intentions was to
enable users to access reliable and
comprehensive ingredient
information quickly. With this in
mind, the novel database is
designed so that suppliers can
update their own listings as soon
as changes occur – whether they
have to do with portfolios,
ingredient data, certifications or
contact personnel. Prospector’s
team also continuously searches
for new ingredients and adds these
to the search engine on an ongoing
basis.
Covering the complete supply
chain
Prospector ® is free for
manufacturers to use. To view
datasheets and find contacts, they
simply have to register. After
registration, all of the site’s
functions can be used. Offering far
more than just ingredient
information, the database also lists
suppliers of additional services, as
well as food manufacturing
equipment, and thus covers the
complete supply chain. It is
accessible to users all over the
world and is available in several
languages: English, German,
Spanish, French, Portuguese and
Chinese.
Why do manufacturers need such
a database?
Prospector ® is the most
comprehensive search engine for
food and beverage ingredients
worldwide. It offers access to
countless suppliers, as well as
some 70,000 individual ingredients.
Due to its dynamic structure, the
database makes finding and
assessing ingredients easy for food
and drink manufacturers,
accelerates development
processes and contributes to
product safety and quality
How easy is it to use and what
are the most frequently visited
sections?
Finding the right ingredients in the
database is extremely simple:
ULProspector.com also offers interesting articles about lesser known
products and their uses. Here is an extract from a recent article
concerning sorghum and freekeh, written by Jill Frank, a food
industry expert for Prospector since January 2013.
Sorghum
Dating back to 8000 B.C.E. in Egypt, sorghum is truly an ancient grain.
As a dietary staple for over 500 million people, sorghum is one of the top
five foods that provides 85% of the world’s food energy, following rice,
wheat, maize and potatoes. Sorghum gets its popularity due to its ability
to grow in both mild and dry climates, as well as its resistance to
drought, heat and floods.
Sorghum has a faintly sweet, mild flavour that blends well with other
grains. Also called milo, jowar or dura in some regions, sorghum is used
as a food crop in Africa and Asia. In the US, it has been popularly used
for feed and ethanol production. Recently, however, it has had a
resurgence in foods in both the US and EU, due to its gluten-free status,
making it safe for people with celiac disorders to consume. This may
explain the 60% increase in product launches containing sorghum in
North America and Europe from 2011 to 2013, according to Mintel’s
Global New Products Database.
Whole grain sorghum (EU) with the bran removed resembles tiny pellets
similar to millet and can be cooked and used in a similar manner to rice,
barley and pasta. Flaked pieces can be used for toppings or included in
bars and cookies, while puffed pieces resemble miniature popcorn and
can be eaten alone or as a cereal.
Pregelatinised sorghum may be used in beverage applications where
suspension is needed. It can also work in baked goods to aid in moisture
management, thus extending shelf life. Sorghum flour can be used for
gluten-free bread formulations, but it should be paired with xanthan gum
or other binding ingredients to aid in producing a machinable product
with acceptable texture. Sorghum flour can also be used in batters, and
it produces a crispy coating.
Additionally, sorghum can be malted and used as a replacement for
barley when crafting beer. Sorghum syrup, also known as sorghum
molasses, can be made and used in beverages, baked goods and sauces.
Freekeh
Freekeh is wheat that is harvested when it is soft, young and green. It is
then parched, roasted and rubbed to remove the husk, producing a
smoky, nutty flavoured wheat kernel. Freekeh is a cousin to bulgur
wheat, and its name is Arabic for ‘rubbed’. Thus, the name freekeh
refers to the process that the grain undergoes, rather than the variety of
wheat.
This ancient grain is commonly found in whole and cracked forms, which
might be sized for consistency and require soaking or cooking prior to
use. It can be ground into flour, which adds a unique flavour to breads
and pizza crusts. Freekeh is high in fibre, protein and calcium, contains
high levels of resistant starch and is rich in lutein. However, freekeh is
not gluten-free and should not be used in formulating products for this
category.
Freekeh is commonly found in Middle Eastern and Lebanese dishes, and
can be readily substituted in rice or couscous dishes, such as pilaf or
tabbouleh. Consider it for a hearty addition to soups or veggie burgers,
as an ingredient for meatballs or stuffed peppers to lend a distinctive
texture, or as a unique addition to curries in Thai dishes. It would also
lend a novel flavour to cooked multigrain cereals and stuffings.
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34
ingredients
visitors can perform a simple
keyword search or search by
supplier, ingredients category or
application type.
With diverse user needs in mind,
the search options are designed to
be flexible. For those whose
development process is already in
a concrete state, the database
allows direct searches for specific
ingredients. Alternatively, those
who are looking for ideas can type
in the name of a product category
and will be given comprehensive
details of all of the components
linked with that term. For example,
when searching for ‘energy drinks’,
details of providers of ready-toprocess
compounds will be
presented alongside suppliers of
single components such as
caffeine, sweetening solutions,
flavours etc. This type of search is
particularly useful at the beginning
of a product concept as a means
of collecting ideas and gaining an
overview of the market.
Top categories
Per Google Analytics, the top 5
visited ingredient categories are:
n Additives
n Anti-Foaming Agents
n Plants, Fruits, Vegetables...
n Flavours & Salts
n Proteins
What are the main technological
and marketing challenges facing
the ingredients industry?
Prospector ® provides a centralised
digital space for ingredient
suppliers to connect with food
product developers. Without such
a space, suppliers are faced with
the challenge of driving qualified
traffic to their websites and giving
the right people access to their
documentation and product
samples.
How do you envisage the site
changing/developing over the
coming months/years?
Prospector ® is rapidly expanding
its database of ingredient
information, with hundreds of new
products added every week. We
are constantly assessing the site’s
usability and functionality and
making improvements and updates
to information. Our goal is for the
user experience to be as smooth
as possible and for every
document on the site to be current
and complete.
ULProspector.com will continue to
expand the number and diversity
of the ingredients and
documentation available.
Additionally, new features such as
‘Where to Buy’, which allows users
to connect distributors, and
regulatory information will be
added to product profile pages,
are in the works. n
UL (Underwriters Laboratories)
Information & Insights
Prospector ®
www.ULprospector.com
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ingredients
35
How to get it in?
GELITA ® Gelatine provides versatile and up-to-date delivery systems for the transportation of
active ingredients or nutrients into the body.
For decades people have
appreciated the benefits of taking
medicine that is encased in
convenient and elegant, dosesized
gelatine containers: gelatine
capsules. Hard gelatine capsules
were invented in the middle of the
19th century and soft gelatine
capsules, so-called soft gels,
appeared in the mid- 20th century.
Each dosage format was
enthusiastically received by
consumers and the capsule
industry has been happily
exploiting the myriad of product
options that these efficient and
flexible enrobing technologies have
to offer. In many ways, a gelatine
capsule is the ideal container for a
medicament or therapeutic agent,
owing to the many advantages of
the dose format. Recently, another
opportunity to deliver medicines or
The strong
developments in the
supplements and
nutricosmetics market
give a boost to the
attractiveness of
fortified gummies
other active ingredients became
more and more popular: fortified
gummies. They combine the
convenient intake of these
substances with a certain
indulgence.
Fortified gummies
– not just for kids anymore!
Fortified gummies first made their
appearance in the US in the late
90s as an alternative delivery for
children’s vitamins and minerals.
Traditionally delivered via
medicinal syrups and or chalky and
unpleasant chewable tablets,
children’s vitamins consumer
compliance was inhibited by
undesirable, inconvenient and bad
tasting products. The industry and
consumers alike embraced these
novel confectionery-like vitamins.
Today, because of the childfriendly
convenience, dosing
control and parental acceptance,
fortified gummies dominate the
US children’s vitamin and mineral
category by an overwhelming
majority with incremental growth
expected for the years to come.
And, in the recent past, the adult
vitamin & supplement category has
also migrated to gummy delivery,
as parents experienced (and later
demanded) the benefits their
children received from the
innovative gummy delivery. Visit
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36
ingredients
any drug store or mass market
retailer to note the explosion of
gummy deliveries for adults and
children alike in single- or multivitamins,
calcium, omega-3s, fibre
and condition-specific dietary
supplements.
The strong developments in the
supplements and nutricosmetics
market give a boost to the
attractiveness of fortified
gummies. They are perfect to
deliver many nutrients and
minerals in a tasty and handy way.
So it is possible to deliver beauty
ingredients like collagen peptides
incidentally while enjoying sweets.
And to make them even healthier
the fortified gummy concepts from
GELITA allow low sugar, sugar-free
versions or tooth-friendly versions
of these beloved products.
Offering unique gelatines for
specific gummy vitamin, mineral or
dietary supplement formulations
coupled with advanced technical
service, GELITA is THE clear front
runner. And this expertise extends
into capsule delivery systems, the
current standard carrier for APIs.
Advantages of capsules
Probably the first factor that
necessitated the invention
of the gelatine capsule was
the need to mask the
undesirable taste and odour
of early medicines. Later, it
was discovered that the
excellent oxygen-barrier
properties of gelatine
improved the stability and
reliability of sensitive fills.
Meanwhile, the ease of
swallowing of gelatine
capsules was not lost upon
the grateful consumer.
Capsule makers soon
learned how
to
modify the colour, shape and
printing on capsules, thereby
creating opportunities for product
differentiation, identification and
branding. In addition, inclusion of
pigments provided protection from
light for sensitive compounds. It
was also possible to formulate
mixed fills so that a single dosage
could treat more than one ailment
or side effect of medication.
Compared with pills, gelatine
capsules had a cleaner, less dusty
The advantages that
gelatine capsules enjoy
combined to promote
improved patient
compliance for dosage
forms that were simple
and reliable to
manufacture
appearance and promoted an
image of efficacy and fast-acting
performance that consumers
appreciated. Overall, gelatine
capsules offered a further image
of safety, effectiveness, and
convenience.
Further advantages of the soft gel
format included more secure
tamper resistance, high dose
accuracy, and the opportunity to
encapsulate liquid and paste fill
formulations, thereby opening up
potential opportunities to improve
the absorption and bio-availability
of poorly soluble drugs. Indeed,
the soft gel format easily
accommodated oral dosage, but
also permitted development of
topical, ophthalmic, and vaginal
applications as well. Later,
chewable, suckable, and melt-able
versions appeared and flavoured
capsules soon evolved. Still later,
seamless capsule formats entered
the marketplace.
Once they entered the stomach,
the rate of opening of gelatine
capsules could be modified to
provide rapid or gradual opening
as needed to promote rapid onset
of relief or to provide enteric
properties when needed. Indeed,
some formulations today provide
effective, controlled-release
performance. There are even some
gelatine-enrobed tablets in the
marketplace. Significantly, the
advantages that gelatine capsules
enjoy combined to promote
improved patient compliance for
dosage forms that were simple
and reliable to manufacture.
With all these benefits, it is easy
to understand that similar formats
have been developed for nongelatine
shell formulations
including carrageenans, starch,
and cellulose derivatives. However,
gelatine is an ideal material for the
application because it is non-toxic
and well tolerated, soluble in
biological fluids at body
temperature, an excellent filmformer,
soluble and mobile at high
concentration at 50° C, possesses
a sol-to-gel temperature above,
and near ambient temperature,
and typically does not interfere
with fills and drugs.
Recent innovations in capsule
technology
The possibility that gelatine
capsules can cross-link presents
an insidious problem to the
capsule industry because capsules
that perform normally when they
are freshly made can gradually
become insoluble, delaying or even
preventing opening and release
of the medicine. This
phenomenon is strongly
influenced by the
presence of aldehydes
or other cross-linking
materials, in the capsule
formulation, but testing
indicates that the
process that can make
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ingredients
37
capsules insoluble can also happen
when capsules are stored at
elevated temperature and humidity
even in the absence of aldehydes.
As a result, normal quality control
procedures often include shelf-life
and accelerated aging testing on
capsule products, as part of the
qualification and surveillance
protocols to ensure product
Use of GELITA ® RXL
can also speed product
development because
its use reduces the
possibility that a
capsule formulation,
once developed, will
later be discovered to
fail storage
requirements
efficacy throughout the duration of
product dating. Indeed, some
reactive medicines cannot be
formulated into gelatine capsules
because the resulting product
cannot pass the storage
requirements due to cross-linking.
Now, GELITA has recently
introduced a new line of gelatine
products that significantly reduce
the possibility that cross-linking
can damage product shelf-life
performance: GELITA ® RXL
gelatine. This patented technology
provides strong resistance to
cross-linking and enables
formulators to utilise materials
that once were impossible to use
because product shelf-life would
be a problem. GELITA’s
technology is useful in all gelatine
capsule formats, but it is
particularly useful in the soft
capsule (soft gel) format. In
addition, it is now possible to
formulate soft gels at high pH
ranging as high as pH 8.5 if
GELITA ® RXL gelatine is utilised in
the shell of the capsules. Removal
of the cross-linking constraint has
opened up a huge new field of
capsule composition possibilities
and formulators are rushing to
take advantage of this new field.
Best of all, the GELITA ® RXL
invention is accomplished without
any non-gelatine additives and
complies with all existing
regulations. GELITA ® RXL is
gelatine and it can be provided to
meet all normal product
specifications for gelatine for
capsule applications. GELITA ®
RXL is the ideal gelatine for use
with problematic fills or where
normal gelatine products cannot
be used due to cross-linking. Use
of GELITA ® RXL can also speed
product development because its
use reduces the possibility that a
capsule formulation, once
developed, will later be discovered
to fail storage requirements.
Because GELITA is a global
supplier of gelatine products,
GELITA ® RXL products are
available from multiple
manufacturing sites around the
world and can be provided from
multiple types of raw materials.
GELITA’s strong emphasis on
innovation has scored another
success by providing GELITA ® RXL
to the capsule industry. n
Oliver Wolf
GELITA AG
www.GELITA.com
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38
ingredients
innotaste: Winners all round
In this interview, Juliet Hoskins from Food Europe talks to one of the founders and managers of
innotaste, Andreas Schockhoven, about his innovative distribution approach, its benefits and his
outlook for the future. Established in 2004, innotaste is a distributor of high quality ingredients
serving small and medium-sized businesses.
Mr Schockhoven, a decade ago
you took a re-defined approach to
the distribution of ingredients.
Where did this idea come from?
Within the company that I used to
work for, we encountered the
same problem that many
ingredient producers still face
today: the focus of the sales team
was very much on multinational
corporations, while small to
medium-sized businesses were
largely left behind. With this in
mind, we created innotaste, a
company with a new approach to
the distribution of ingredients.
innotaste is more than just a
middleman. We function as a vital
connector between international
ingredient suppliers and local
businesses. We believe in building
up outstanding knowledge of our
principals’ ingredients before we
represent them, and we believe in
satisfying the needs of our
customers, as well as being on
hand to help them with any issues
they may have. Ingredients
suppliers usually focus on major
clients, but small to medium-sized
businesses can rely 100% on
innotaste to look after them. As
well as supplying ingredients, we
also provide our customers with a
full range of services, from formula
development through to technical
assistance and problem solving.
How does your approach differ
from that of conventional
distributors? What are your key
attributes?
With product life cycles being
much shorter these days than
before, as well as increasing
complexity in regulatory guidelines
and diversity in consumer trends,
the role of the distributor has
changed significantly in recent
years. It has become our duty to
consult our customers first on
which raw materials are most
suitable for their particular needs.
With our in-house knowledge and
expertise, we then support our
customers in developing products
by supplying them with information
on dosing, safety and claims.
Speed is crucial, so ingredients
and samples need to be available
and shipped within a few days.
Since many ingredient suppliers
have limited storage space,
customers often have to wait for
the next batch to be produced. We
have our own large, well-stocked
warehouse, which enables us to
deliver most ingredients on
demand.
Customers believe that
a distributor should be
a problem solver and
should offer more than
simply samples,
products and
specifications
Why do prejudices towards
distributors still exist?
Many customers wrongly perceive
distributors to be more expensive
and to have longer delivery times
than ingredient suppliers. This is
not the case with innotaste.
Particularly for businesses that
require smaller volumes of
ingredients, it is more profitable
for them to buy from us. Generally,
ingredient manufacturers place
restrictions on minimum volumes
that customers must order at any
one time. This is where our
approach is different because we
enable customers to purchase the
amounts they require – no matter
how small they may be. In
addition, ingredient suppliers may
not always have the required
products in stock, but in most
cases we can deliver as soon as an
order is placed, which means that
customers don’t have to worry
about shortfalls in supply. Our
huge storage space enables us to
offer this service – it can actually
accommodate one quarter of our
annual requirements. Maintaining
this amount of stock is extremely
cost intensive and risky, which is
why not many distributors have a
warehouse as big as ours.
Unfortunately, changing the
mindset that ‘distributors are just
a middleman and therefore more
expensive’ is still a challenge that
we face.
You mentioned the cost risk and
of course there is no guarantee
that the ingredients you stock will
be purchased. How do you limit
and avoid this risk?
No distribution business is riskfree.
Our approach, however,
offers advantages for ingredient
suppliers, as well as for customers
and ourselves. Suppliers can
simply leave a lot of the work up to
us: saving them time and money
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ingredients
39
on warehousing, logistics, order
processing and cash management,
including the risk of unstable
currencies and credit defaults. This
cost optimisation for the
manufacturer then has a knock-on
effect on the prices we can buy
and sell the ingredients at. With
our approach, we also help our
suppliers to achieve more brand
awareness and popularity within
smaller market segments. And we
don’t simply sit still until we are
approached – we bring products to
people via targeted marketing.
We make sure that our
customers are fully
aware of where the
ingredients that they
purchase through us
come from. As a result
of this new, successful
approach to
distribution, our
manufacturers, our
customers and
ourselves are all
winners
What expectations do customers
have of their distributors?
Customers believe that a
distributor should be a problem
solver and should offer more than
simply samples, products and
specifications. We, for example,
offer a comprehensive service
package, which is particularly
helpful for smaller businesses, who
are frequently unable to cover all
of this on their own. At our
headquarters in Krefeld, Germany,
we maintain our own application
technology facility and employ
qualified personnel. This means
that we know how our ingredients
interact, how off-notes can be
masked and how authentic
sweetness profiles can be
generated. Our employees are
able to optimise complex formulas
consisting of multiple ingredients
and components and can also
develop new concepts from
scratch. This can prove extremely
useful for medium-sized
businesses, which don’t usually
have the same R&D capabilities as
bigger companies. A good
distributor should also take
responsibility for the performance
of the ingredients it supplies, and
should be on hand when things do
not go according to plan. Needless
to say, we always have the option
of consulting our principals and
benefiting from their knowledge.
You have maintained this
distribution approach for ten
years. What can we expect to see
within the next ten years?
A decade ago, my partner Klaus
Olschewski and I created
innotaste with Firmenich as our
first client. We had been working
for Firmenich – a leading flavours
supplier – for over ten years. At
the request of our small and
medium-sized customers, we had
been looking for a distribution
partner who could satisfy their
needs. When we were unable to
find an adequate partner, we
decided to give it a go ourselves
with innotaste. Taking this new
approach to distribution has
certainly paid off, and we are
happy with our success so far.
Today, we are well integrated into
many markets, but we want to
expand into additional markets in
future. With our portfolio, we
concentrate on successful
branded ingredients and we
remain focused on creating longterm
customer relationships.
Alongside safety, trust and
reputation, transparency is also
important for us. We make sure
that our customers are fully aware
of where the ingredients that they
purchase through us come from.
As a result of this new, successful
approach to distribution, our
manufacturers, our customers and
ourselves are all winners.
About innotaste GmbH
innotaste GmbH was founded in
2004 by Andreas Schockhoven,
Klaus Olschewski, Peter Felber
and the company C.H. Erbslöh.
With suppliers from nine countries
(Firmenich, Beneo, Lallemand,
Nielsen-Massey, Stéarinerie
Dubois, Denomega, Roha, Jadico,
AkzoNobel, SunOpta, Stevia
International, Aloecorp), the
company distributes to customers
in eight European countries. Its
head office in Krefeld, Germany,
has 14 employees, while an
additional seven sales
representatives work across the
Benelux countries and central
Europe. innotaste’s expected
turnover for 2014 is €9 million. n
Andreas Schockhoven
Founder and manager
innotaste
www.innotaste.com
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40
ingredients
How to lead the flavours and fragrances
market......globally
“ In a fast changing world, olfaction and gustation are challenging emotions to identify. Yet, MANE
has a unique ability to capture what moves each individual as well as the new directions which
populations are driven into. Our challenge is to ensure the perpetuation of our company’s business
model and to educate the fifth generation of the MANE family, joining the company, to embrace and
improve this vision with enthusiasm and convincing passion. We capture what moves...”
Jean M. MANE, President & CEO
From a family adventure... to an
international group
From a family adventure, which
began in 1871, when Victor MANE
started producing fragrant
materials from regional flowers
and plant, the small distillery
which has continually been run by
the MANE family grew
successfully to become one of the
leading Fragrances and Flavours
companies worldwide. When, in
1995, Maurice MANE retired to
become Chairman of the
Supervisory Board, his eldest son
Jean was appointed President of
the MANE Group, and his other
son Michel, President of the
Americas Region.
Today the Group covers all
continents thanks to its 42 R&D
centres and its 25 manufacturing
sites. It has posted turnover
figures which have shown
uninterrupted and robust growth
over the past ten years.
MANE is the first French group
and one of the worldwide leaders
of the Fragrance and Flavour
industry. The headquarters are
based in Le Bar-sur-Loup, in
Southern France, near Grasse.
The flavour division provides taste
solutions for everyday products
ranging across all categories of
food products, from snacks to
beverages, including
confectionery, dairy and savoury
applications.
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ingredients
41
The perfumery division services
the world of beauty, designing the
captivating signature of some of
the most prestigious fragrances
and scenting everyday products
such as shower gels, shampoos,
deodorants, creams as well as
fabric and home care products.
© iStock
To develop these exceptional
fragrances and flavours, the
company is equipped with worldclass
state-of-the-art technical,
scientific and creative facilities and
resources.
Key figures
n 4000 people around the world
n presence in 32 countries
n 42 R&D centers
n 25 manufacturing sites
n 2013 turnover 996 M$
n 9% of the turnover invested in
R&D.
Develop a taste for our know-how
The Flavour division serves the
leaders of the food and drink
industry, providing them with
cutting-edge solutions to a wide
spectrum of taste challenges: from
creating unique organoleptic
experiences to enhancing taste
perceptions or covering off-tastes.
MANE solutions are designed for
all food and drink applications
(beverages, dairy products,
confectionery, bakery, savoury and
nutrition) and based on consumers’
preferences.
MANE masters the different
flavour forms: liquid, powder,
granules, capsules, paste,
adjusting the formulation to the
requirements of customer’s
processes and market regulations.
The five research platforms
Flavours business unit innovation
efforts focus on 5 research
platforms:
PURE CAPTURE
Natural solutions to address the
economical, regulatory and
sensorial challenges of natural
flavours.
MANE offers one of the widest
palettes of natural proprietary
compounds and molecules to its
flavourists, enabling them to
formulate high-performing and
affordable natural flavours
responding to the most demanding
regulations such as MANE
NATIVE ranges for all savoury
applications.
SENSE CAPTURE
Flavours for taste sensations
providing solutions to the sensory
challenges generated by complex
applications engineered by the
food and drink industry (reducing
salt, sugar, MSG, masking stevia
actives...).
N-CAPTURE
Encapsulation technologies
offering significant release,
stability or loading benefits in food
and drink applications.
MANE offers one of the widest
encapsulation portfolios of the
flavour industry for all types of
applications (tea, confectionery,
oral care, savoury, bakery, instant
beverages, instant desserts...).
TREND CAPTURE
Marketing programmes
encompassing consumer research,
from societal observation to
flavour innovation, leveraging the
most advanced techniques of
consumer research and creativity.
BEST CAPTURE
Sensory programmes aimed at
understanding consumer taste and
flavour preferences, leveraging
state of the art sensory
methodologies.
MANE’s commitment to protect
our environment
Our commitment to naturals and
our strong will to reduce our
impact on the environment has
brought us to comply with the most
demanding certifications and
guidelines, helping you, our clients
and partners, to formulate cleaner,
to live better.
We are pioneers in defending an
ethical approach to business; we
are militants who protect our
present and future environment. In
our commitment to protect our
environment, MANE is signatory to
the United Nations Global
Compact, signatory of the ‘Caring
for Climate’ Initiative Act and
member of the Safety, Health and
Environment Committee of
IFRA/IOFI. We promote the UN’s
www.foodmagazine.eu.com issue four | 2014

42
ingredients
© Gérard Uféras
© Sophie Sandrin
MANE Offices
actions in favour of human rights,
labour, business and environment
ethics. Our initiatives span the
world.
Green chemistry
Research has always been at the
heart of MANE’s corporate
innovation strategy. MANE’s
commitment to sustainable
innovation is to develop chemical
products and processes that are
more respectful to the
environment by adopting the
twelve principles of Green
Chemistry. To do so, we have
taken a comprehensive approach
in precisely evaluating the
environmental impacts and safety
of our raw materials and
ingredients all along the product
life cycle.
We developed a software tool to
evaluate the environmental profile
of all ingredients produced by
MANE so as to develop and
promote greener products and
processes. This tool, called
GREEN MOTION, grades
manufactured ingredients on a 0 to
100 scale according to their level
of compliance with the twelve
principles of Green Chemistry.
The methodology was extended to
flavour and fragrance formulas
thanks to internal software, this
time to encourage formulators to
develop greener compounds.
GREEN MOTION is a very
simple access tool that is
applicable to all types of chemical
manufacturing processes:
pharmaceutical, fine chemistry,
natural products extraction,
biotechnology...
From lab teams down to the
customer, it gives a good idea of
the ‘greenness’ of a product
through a less than 30min
evaluation. Green Motion is
available via
www.mane.com/green-motion.
Passion: the secret ingredient
We are driven by excellence at
every step of our activities and
production processes.
We have our own way of creating
synergy between authentic
processes, multi-faceted expertise
and breakthrough innovation to
bring the best of both worlds to
our customers.
Because success is not only about
technology, at MANE we select
and nurture the best talents to
infuse our teams with the passion
which brings the extra touch and
makes all the difference. Our
specialists are there to convey our
creativity to the real world.
At the heart of MANE’s
professional organisation, based
on technologies, processes and
talents, beats a heart moved by
unlimited passion.
The passion of a family, the
passion of our people and the
commitment of a team distillates
into our products.
A passion that gives the energy to
react and succeed in a fast-moving
world, a passion that leads us to a
long term vision and the will to
project MANE in the future.
MANE Company Foundation
Our values are also at the heart of
the MANE Foundation’s mission
and core objectives:
n
Fund research programs to
identify and screen flora
biodiversity leading to potential
value chains in compliance with
countries’ legal framework and
multilateral agreements
(Conservation on Biological
Diversity, CITES, ...)
n Support through research,
technology transfer and
capacity building. At the
community level the
development of projects linked
to the sustainable use of
biodiversity and to the
conservation of its native
ecosystems.
n Promote the culture and
traditions of local and
indigenous communities, and
how they contribute to maintain
ecosystem services for our
common well-being. n
Michel M. MANE
President of the MANE Foundation
MANE
www.mane.com
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anuga foodtec preview
43
Anuga FoodTec: Innovative solutions
for the food industry
24–27 March 2015, Cologne, Germany
Registration figures for the seventh Anuga FoodTec, the international supplier trade fair for the
food and beverage industry, have been outstanding. Alongside countless market leaders from
Germany and abroad, many small and medium-sized companies will also be appearing at Anuga
FoodTec. In keeping with the motto ‘One for all – all in one’ Anuga FoodTec will represent the entire
production chain, divided into the areas Food Processing, Food Packaging, Food Safety and
Services & Solutions. Alongside the classic exhibition topics, ingredients and packaging materials
will, for the first time, be given greater prominence. Individual topics, such as suppliers for the meat
industry, are showing remarkable growth. As an overarching theme, the broad term ‘Resource
efficiency’ will be emphasized across all areas of the trade fair and also represented within the
supporting programme. Approximately 1,400 suppliers from around 40 countries and 43,000 trade
visitors from around 130 countries are expected at the trade fair.
The excellent registration figures
for the coming trade fair can be
seen across all sectors of the fair.
Famous names appearing at
Anuga FoodTec 2015 include,
amongst others: Air Liquide,
Bischoff + Klein, Bizerba, Bosch
Packaging, Bühler, Ecolab, Döhler,
DS Smith, Gardner Denver, GEA,
Gerhardt Schubert, Grundfos,
Albert Handtmann, IMA, JBT
FoodTec, Kaswasaki Robotics,
KHS, Krones, KSB, Linde, Marcel,
Mettler Toledo, Multivac,
Pöppelmann, Rockwell, SACMI,
Siemens, SKF, SMI, SPX, Taghleef,
Thermo Fischer, Ulma, Vemag,
Veripack, Voith and Zeppelin. From
now on, the list of exhibitors for
the 2015 trade fair can be seen
online and will be updated daily.
Above average growth
Certain sections of Anuga FoodTec
have seen above-average growth.
For this reason, the suppliers for
the meat industry will occupy the
larger Hall 6 in 2015 (previously
Hall 9) where they will present
solutions for all processing stages.
Milk processing
The supplier section for the milkprocessing
industry has
traditionally been a strong area.
The fact that technologies for all
processing phases within the milk
industry are presented here – not
only liquid milk products for
instance – is one of the
outstanding strengths of Anuga
FoodTec.
Fruit and vegetables
The same applies for the fruit and
vegetable processing industry
sector, where participation is also
strong, which competently
satisfies the demand for different
solutions within production
processes.
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44
anuga foodtec preview
Services &
Solutions
In addition to the
traditional focus on
processing and
packaging, Anuga
FoodTec also offers
cross-sector
solutions for all
processing phases
and food industries.
Under the heading
‘Services & Solutions’ leading
companies from the conveyer
technology, inert gases and
lubricants sectors, among others,
will be appearing at Anuga
FoodTec.
Once again Anuga FoodTec will
occupy Halls 4 to 10 of the
Cologne exhibitions grounds,
which corresponds to a gross
exhibition space of 127,000m².
Resource efficiency
Food ingredients
As an overarching theme the term
‘resource efficiency’ will unite the
individual focuses of the exhibition
and place the emphasis on one of
the most important issues within
the food industry: today a
conserving and conscious
The coming edition of Anuga FoodTec is also positioning the
theme ‘Food Ingredients’ as a new exhibition segment and is thus
adding an important element for the production of food and
beverages to its wide spectrum of exhibits. The focus here lies on
functional ingredients. They change the consistency of products
and are indispensable in the production process of numerous
foodstuffs. The especially designed display area ‘Meeting Point –
Food Ingredients’ is a communication and exchange hotspot.
approach to natural resources is
one of the fundamental
responsibilities of food and
beverage production. As part of
Anuga FoodTec, exhibitors will
present possibilities and ideas of
how to reduce the amount of
water, energy, raw materials and
food resources used during
production. This will be
represented as part of the
supporting programme as well as
at the stands of individual
exhibitors.
Among other things, all of the
exhibitors will have the opportunity
from January 2015 onwards to
present their ideas, technologies
and measures on the theme of
resource efficiency via the Anuga
FoodTec novelties
database and thus
inform media
representatives and
interested visitors
about their
commitment and
concepts. The
diversity of the topic
as well as different
approaches and
solutions will thus
be brought to light.
In addition to the exhibitor
presentations, Anuga FoodTec will
provide industry experts from the
food production sector with the
information they require through a
diverse and technically
sophisticated supporting
programme.
Under the direction of the DLG
(German Agricultural Society),
current topics and issues relevant
to the industry will be addressed in
specialist forums presented by
prestigious research institutes,
associations and experts.
Conference
Anuga FoodTec 2015 will also be
accompanied by high-calibre
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anuga foodtec preview
45
conference programmes. Among
others, the ‘2nd International
Conference + Drying Technologies
for Milk and Whey’ will take place
(23 and 24 March 2015).
Innovative and sustainable
developments in milk-processing
and whey products as well as
drying processes will be in focus;
this will include a comprehensive
discussion on the increasing global
demand in the food industry. The
event organisers are Muva
Kemtem, the Bavarian Centre for
Milk and Dairy, Herbertz Dairy
Food Service and Anuga FoodTec.
Careers Day
For the second time, Koelnmesse
will be introducing a ‘Careers
Day’. This initiative facilitates
contact between companies
exhibiting at Anuga FoodTec and
students and graduates from
relevant courses of study, which
serves to aid the recruitment of
new talent in the industry. The
‘Careers Day’ will take place on
Friday, 27 March 2015.
Anuga FoodTec is jointly organised
by Koelnmesse GmbH and the
German Agricultural Society
(DLG).
For 90 years, Koelnmesse has
been bringing people and markets
together. The success story of
Cologne trade fairs began in 1924
with the opening of the first event
on the exhibition grounds in
Cologne-Deutz. During the
economic miracle of the post-
World War II era, the Rheinische
Messe became a global trading
centre. Today Koelnmesse has the
world’s fifth-largest exhibition
complex and organises
approximately 75 trade fairs in
Cologne and all over the world.
During its anniversary year of
2014, Koelnmesse is bringing its
history to the public’s attention
through numerous activities,
publications, and exhibitions. n
Anuga FoodTec
www.anugafoodtec.com
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46
processing & packaging
Portion packaging – Scaling up from start-up
to full scale production
New generation of portion control cup sealers enables low-cost, tamper-evident, sealed packaging
for food start-ups and beyond
With the public consuming more
single portion snacks than ever,
food start-ups with the ‘next great’
sauce, spread, condiment, dip,
dessert or culinary delight must
figure out how to navigate the
delicate balance between
conserving precious capital and
providing professional-grade
packaged products.
For portion cup packaging, that
means selecting equipment that
can provide the tamper-evident
seals that retailers are increasingly
demanding at a rate of speed that
meets production requirements
through the initial stages of growth
and expansion.
Unfortunately, high-speed portion
packaging equipment is all but
unobtainable for small operations
with price tags in the six figures,
according to Steve Sallenback, coowner
of Legacy Foods
Manufacturing (an Elk Grove
Village, Illinois-based co-packer
that produces and packages food
products for other companies).
This has created a market demand
for low-cost, manual foil sealing
machines – small enough to fit on
a table-top or kitchen counter –
that allow food start-ups to
provide professional, tamperevident
packaging from day one.
And with several tiers of
increasingly automated and faster
models, food start-ups can scaleup
as demand and revenue allow.
Breaking into retail
“What is the cost of not having
tamper-evident packaging?
Probably never breaking into retail
or taking your food start-up to the
next level,” says Sallenback.
Beyond taste and value today,
even small food operations must
prove the product is safe for
consumers, says Sallenback. Not
only have consumers come to
expect it, but also, retailers
increasingly demand such
packaging as part of their food
safety programs designed to limit
potential liability.
When PurFoods began
as a small start-up food
manufacturer, it began
testing with table-top
foil sealing machines
from Wilpack
Packaging, a Rockford,
Ill.-based manufacturer
of manual, semiautomatic
and fully
automated filling and
sealing equipment
“Snap-on lids alone are not
tamperproof and do not provide
evidence of tampering, since they
can be removed and replaced
without any noticeable change,”
says Sallenback.
Besides tamper-evident packaging
for safety, a sealed cup prolongs
product quality and shelf life on
retail shelves.
“A foil seal barrier can preserve
product shelf life and freshness
about four times longer than a
typical, non-air tight snap-on lid,”
says Kevin O’Rourke, food
scientist and COO at PurFoods, an
Ankeny, Iowa-based provider of
fresh-made meals, home delivered
nationwide.
If the foil seal barrier is sealed
while the food is hot, then allowed
to cool to create a partial vacuum
inside the cup, it can further
prolong product life and quality,
according to O’Rourke. The partial
vacuum achieved with a foil seal is
not usually achievable with most
extruded or laminated plastics, he
says.
When PurFoods began as a small
start-up food manufacturer, it
began testing with table-top foil
sealing machines from Wilpack
Packaging, a Rockford, Illinoisbased
manufacturer of manual,
semi-automatic and fully
automated filling and sealing
equipment.
Product range
Wilpack Packaging’s products
range from manually actuated
units that can seal 8–12 containers
of various sizes per minute, up to
automated filler/sealers that can
handle 80 containers a minute.
“At first, we wanted to see if we
could compete with existing food
products and we were looking for
new avenues of growth,” says
O’Rourke. “After starting out with
foil sealing on a smaller scale, we
grew to need more and now use
two automatic rotary fill and seal
machines.”
Even though it is an equipment
manufacturer, Wilpack Packaging
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processing & packaging
47
frequently acts as a consultant to
food processors as they move
from small operations up through
to automated high-volume
production.
“They worked with us from the
beginning,” adds O’Rourke. “They
helped us optimise our process
and create samples of everything
from puddings and jellos to
tapiocas and fruit cups. They walk
you from your start-up stage to
fully automated lines, so you can
start small from your kitchen and
scale up as your business grows.”
Tacoma, Washington-based
Salmon Express Seafood, a
wholesale salmon processor,
recognised an opportunity when
customers began asking for retailsized,
portion packaging of its
salmon roe.
To add a retail side to his business,
Alex Tulchinsky, Salmon Express
Seafood’s founder and co-owner,
turned to a table-top foil sealing
machine from Wilpack Packaging.
With the packaging equipment
manufacturer’s cooperation, he
optimised a new product category
for his business: a half-pound retail
plastic jar of salmon roe that is
selling well.
“The foil seal assures customers
that our product is safe, and is
branded with our name and logo to
build brand loyalty,” says
Tulchinsky, who also covers the
product with a lid, and sells it
frozen for longer product life.
The added retail sales to Salmon
Express Seafood’s business has
encouraged Tulchinsky to explore
new retail products in foil sealed
portion packaging for consumers
on the go.
Expansion
“To meet the public’s need for
healthy, snack-sized food, we’re
considering expanding into salmon
jerky, smoked salmon, and salmon
sausages,” says Tulchinsky, who
has already worked with Wilpack
Packaging to create product
samples. “I believe if we make it
convenient, it could become as
The added retail sales
to Salmon Express
Seafood’s business has
encouraged Tulchinsky
to explore new retail
products in foil sealed
portion packaging for
consumers on the go
popular as beef jerky with healthminded
consumers.”
To meet the needs of other startups
such as Salmon Express
Seafood, the packaging equipment
manufacturer developed and
introduced an even more
economical option called the Seala-Cup
system. At a price point
that is affordable, the unit can seal
over 25 different capacity
containers ranging from .375oz all
they way up the 32oz. with
changeover in only a few seconds.
The unit provides professionalgrade
foil sealing at 8 to 12 cups
per minute.
“For food entrepreneurs trying to
get their product into a retail
setting, Wilpack’s manual sealer is
the lowest cost foil sealing
machine I’ve seen that provides
for portion control cups,” says
Legacy Foods’ Sallenback. “It’s a
stepping stone to help small
specialty food start-ups get onto
retail shelves and start building
volume with minimal capital risk.”
Higher perceived value
Another plus is that sealed portion
control cups minimise the
potential leaks or spills from nonairtight
covers such as snap-on
lids, says Sallenback.
“Since a foil seal is more spillproof
than a simple snap-on lid, it
protects against unwanted leaks
or spills in the grocery bag,” says
Sallenback.
Sallenback adds that pre-printed
foil seals on portion control cups,
with the start-up’s name, logo, or
ingredients, can also provide
branding.
“Portion control cups with a name
or logo, for instance, are one of
the most important ways for startups
to promote their brand to
retailers and the public,” says
Sallenback.
In the portion control industry,
both retailers and the public view
foil sealed, portion control cups as
higher value items than squeeze
packets or snap-on lids, since they
are safer, easier to use and less
liable to make a mess, according
to Sallenback.
“Cups are the preferred way of
portion control whether single use
or deli style,” concludes
Sallenback. “Today’s low-cost foil
sealing machines, along with
companies that collaborate with
start-ups to help them grow,
provide new opportunities for food
entrepreneurs, retailers and the
public.” n
Del Williams
Technical writer
Wilpack Packaging
www.wilpackpackaging.com;
Wilpack
Packaging’s
table-top foil
sealer for
prototyping,
testing,
samples and
packaging
lower volumes
of product
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48
processing & packaging
Pioneering engineering in the UK
Kliklok celebrates its 50th anniversary and reveals
all-new brand strategy
With a history of success and expertise spanning over 50 years in the UK, Kliklok, one of the
world’s leading packaging machinery manufacturers, has long been at the forefront of food
packaging innovations. To mark its golden anniversary, Neil Fowell, Managing Director for Kliklok
takes a look back at its history in the UK, the evolution of packaging machinery and the latest
insights into the future of the packaging industry.
Developments in packaging
The way that manufacturers pack
their products has changed
significantly over the past 50
years, with many now in a position
to process and pack products in
more ways than ever before. Part
of this revolution has been driven
by a constant pressure to find
ways of reducing costs, packaging
materials and improving efficiency
and productivity. As a
consequence, modern packaging
equipment is required to have
increased reliability, consistency
and adaptability expected by
demanding manufacturers, as well
as being able to handle an
increasing number of innovative
pack shapes, designs and
production speeds.
Consumer demands
It also goes without saying that
the modern day demands of
consumers are vastly different to
those of 50 years ago. Over
the past few years,
we’ve
witnessed a growing demand for
shelf-ready packaging (SRP), and
with turnaround times expected to
be shorter than ever, it is essential
that businesses look to improve
packaging and cartoning
applications that can continue to
revolutionise the packaging
process on any production line.
For Kliklok, the business has come
a long way since it was established
in Bristol in 1964 to serve the
packaging machinery needs of
Europe, Australia, South Africa
and other international markets.
Here it began developing its range
of durable and efficient packaging
solutions including top load carton
formers and closers, horizontal
end load cartoners and
wraparound cartoning
machines.
Looking back at advancements in
packaging technologies
However, the Kliklok journey into
packaging innovations started long
before it established its base in
Bristol, with Kliklok’s original
partner businesses Kliklok and
Woodman setting up shop in the
late 1940s in the USA to develop
the first automated potato chip
packaging system. Just 20 years
later, Bradford High Speed
Packaging and Development
Corporation purchased the
respective businesses,
consolidating the companies under
the Kliklok banner.
Over the next decade, the
business continued to expand its
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processing & packaging
49
product range, creating a wide
range of packaging machinery
solutions for a variety of industries
and applications around the world.
For example, records of one of
Kliklok’s earliest installations in
the UK took place in 1956, when
Champion Spark Plugs, a world
leader in the manufacture of spark
plugs for every kind of combustion
engine, purchased a KF top load
carton former and CL carton
closer to quickly and efficiently
package its world-famous
products.
Working closely with their
customers across a wide range of
industries and applications, Kliklok
continued to develop products
meeting the growing needs of the
industry. For example, it assisted
food producers looking for
improved packaging efficiencies
with the development of Kliklok’s
lock and glue form top load
equipment. Improving packaging
design flexibility, this application
loads the product through the
widest possible opening – the
open top. Top load structures
mean the packaging line can grow
with product demand – from initial
hand-packing on a single line to
today’s fully automated product
loading with multiple head
configurations catering for a wide
range of products such as frozen
fish or chicken pieces, as well as
retail display packs for
confectionery or cereals.
Foods such as chilled pizzas,
frozen meals, burgers, quiches,
biscuits and products such as
cereal and confectionery are
generally all packed using end load
cartoning machines, with Kliklok’s
award-winning high performance
cartoner, CELOX attracting the
attention of food producers
worldwide. The CELOX was
designed to cater to the needs of
manufacturers looking for rapid
carton size change ability, easy
access and user friendly touch
screen technology to guarantee
flexibility and versatility in any
demanding food production
environment. Today, global
companies including Heinz, Kraft,
Nestle, Findus, United Biscuits
and McCain have all chosen the
CELOX to carton their range of
food products.
Recent product trends
A more recent trend reflected in
Kliklok’s product development
includes the popular ‘wraparound
sleeve’ – often used by ready meal
producers and packers leaning
towards shaped carton sleeves. Its
clever design not only enables the
consumer to view the product, but
also represents a growing
commitment to reducing
packaging material. In response to
this demand, Kliklok developed its
Certiwrap ‘wraparound’ cartoning
range to cater for the growing
trend for sleeved chilled ready
meals throughout Europe.
In order to analyse its
position in the market,
the business undertook
an extensive
consultation with both
internal and external
stakeholders to
establish its current
brand positioning
The Certiwrap range was the
focus at the recent PPMA Show
2014 when Kliklok revealed the
latest addition to the Certiwrap
range – the new Certiwrap ELITE
wraparound cartoning system,
designed to handle the more
complex meal trays, tubs or pot
shapes – individually in multipacks
or layered – in a wide range
of formats.
With an all-new modular design,
the Certiwrap ELITE helps
manufacturers improve overall
functionality and repeatability in
production with the enhanced
flexibility to cater for a variety of
sleeve types including full sleeves,
wraparound sleeves and gusseted
packs, as well as upright shelfready
display-style cartons.
New product range – new look
for 2014
Alongside the new product
developments launched in 2014,
Kliklok’s 50th anniversary also
marks an important time for the
business as it unveils its all-new
corporate strategy and brand
identity. Unveiled to the public for
the first time at the PPMA Show
2014, Kliklok’s new strategy
reflects the changes the company
is implementing to further
reinforce its strong global
competitive position and to
confirm innovation is at the heart
of its brand promise – Pioneering
Engineering.
In order to analyse its position in
the market, the business
undertook an extensive
consultation with both internal and
external stakeholders to establish
its current brand positioning.
Branding exercises with a wide
range of stakeholders revealed
that it is strongly coupled with
attributes such as unrivalled
knowledge and expertise, mutually
beneficially relationships, great
British engineering, heritage and
its position as a global competitor.
Looking to the future
With a new strategic focus and
branding finalised, the team is now
looking to expand the
opportunities to work on tailored
solutions for manufacturers to
deliver exceptional end-to-end
service and for Kliklok employees
to embody the pioneering spirit
that helped launch the company in
the UK all those years ago. As a
result, we can drive our own
legacy and create a sustainable
future for Kliklok customers and
its employees – a new age of
pioneering great British
engineering. n
Neil Fowell
Managing Director
Kliklok
Kliklok-int.com
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50
processing & packaging
Fulfilling trends in hygienic packaging
Technological innovations meet new requirements for liquid
and viscous food safety and changing consumer demands
Stricter industry regulations and changing end-user demands are requiring food manufacturers to
adjust their production processes and equipment. For example, growing consumer interest in new
flavours for dairy products and baby food is prompting change in the industry as well as the need
for a greater variety of pack styles and sizes. Additionally, dairy consumption in China and India is
expected to rise significantly as these products are becoming a part of consumers’ daily diet. To
keep up with the increasing demand as well as the broader variety in packaging, manufacturers are
seeking new hygienic filling and packaging technologies able to handle growing volumes, various
package sizes and greater product diversity, while complying with more rigorous legislation.
The need for only
minimal processing and
few preservatives for
conservation provides
the important valueadded
benefit of
retaining the food’s
original taste
An additional major factor for
modernising filling and packaging
equipment in operation is the
growing need for food with
extended shelf life (ESL). This is
driven by consumer demands for
food safety and product quality,
burgeoning populations in harder
to reach areas as well as the push
to reduce product and material
waste due to the global focus on
sustainability. In the vast
territories of India and China, for
instance, it is common to transport
packaged goods over long
distances to remote areas. This is
especially challenging when only a
limited- or even no cooling chain is
available. Consequently, it is
crucial for manufacturers to find a
way to preserve their food
products from the production line
until the time of consumption.
As a result, hygienic filling and
packaging equipment has
experienced significant innovation
in recent years, most notably in
higher throughput and greater
manufacturing flexibility. Today’s
equipment enables quicker format
and product changeovers to
process multiple pack sizes and
flavours on a single machine, as
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processing & packaging
51
well as offers improved machine
design and concepts for increased
uptime and enhanced reliability.
For example, Bosch’s portfolio
offers a wide range of hygienic
filling and packaging solutions,
including thermoform machines for
cups, filling machines for pre-made
cups and bottles, blowing
machines for PET containers and
innovative flexible pouches.
Today’s filling technologies also
allow the filling and packaging of
food at various hygiene levels
including clean, ultra-clean and
aseptic. This enables food
products to have an extended shelf
life and reduces waste resulting
from product spoilage. The need
for only minimal processing and
few preservatives for conservation
provides the important valueadded
benefit of retaining the
food’s original taste.
A history grounded in shelf
stability
The first processes to keep food
shelf stable over longer periods of
time were introduced in the 1970s.
These were semi-automatic
operations in which liquid
hydrogen peroxide spray served as
the sterilisation method, and
operators needed to manually
control pressure gauges.
In the 1980s, programmable logic
controllers (PLCs) were
introduced, turning hygienic filling
into an automated operation. This
saved manufacturers both time
and labour. Automation also
enabled operators to adjust
parameters to process different
product recipes. During this time,
Bosch Packaging Technology
became a market leader in
machinery for the hygienic filling
of products with large-sized
particulates.
In recent years, automation has
significantly decreased the risk of
product contamination by
eliminating manual intervention. In
addition, by providing thorough
process documentation,
automation has helped
manufacturers comply with the
FDA’s CFR Part 113, which
mandates that low-acid food
products pass microbiological
challenge testing to prevent
microbial growth.
Given the changes in food safety
regulations over the last few
years, manufacturers need to be
able to adapt to future legislation.
This includes using packaging
solutions that minimise spoilage
through enhanced package
integrity, for instance. Continuous
fine-tuning of packaging
technologies also gives food
producers the flexibility to meet
changing consumer demands.
Flexible materials also
enable manufacturers
to incorporate features
that enhance a brand’s
visual appeal by using
transparent or coloured
materials, labels,
innovative closures,
spouts, shapes and
straws
Degrees of hygiene
As hygienic filling and packaging
technology has advanced, so too
has the understanding that
different products require different
levels of hygiene. The degree of
hygienic processing that a
particular product requires
depends on a number of
parameters, including pH values,
desired shelf life and the known
microbiological hazards.
For example, clean processing
provides adequate protection and
shelf stability for edible oils and
hot-filled fruit juices that are
largely germ-free. Other products,
such as natural yoghurts, coldfilled
crushed tomatoes, iced tea
and chilled puddings, require a
more rigorous process called ultraclean.
Aseptic filling, which is the highest
hygiene level, is necessary for
products such as dairy and baby
food, which need to be shelf-stable
outside of the cooling chain.
Products low in acid, such as
desserts, soups, sauces and
protein-based drinks, also require
aseptic filling.
The aseptic process also gives
manufacturers an opportunity to
extend shelf-life without losing
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52
processing & packaging
quality or adding any
preservatives. This is a key selling
point for health-conscious
consumers, and in many cases, the
products can be eaten directly
from the containers – the ultimate
in convenience.
New flexible materials and
packaging
A key innovation in packaging
technology has been the evolution
in packaging materials. Glass and
metal were once the only options
for filling viscous and liquid
products with particulates. More
recently, manufacturers have
turned to thin-walled plastics as an
alternative solution. According to
the Flexible Packaging Association
(FPA) 1 , plastics are lighter in
weight when compared to other
formats and are also easy to carry
and handle. In addition, rigid and
flexible plastic packaging solutions
are safe from breakage and
eliminate the risk posed by broken
glass, making them ideal for
applications such as baby food or
for on-the-go consumption. Over
its lifecycle, flexible packaging
generally uses less energy and
fewer resources, produces lower
CO2 emissions, and significantly
improves product to package ratio,
making it a good choice for
environmentally conscious
consumers.
Flexible materials also enable
manufacturers to incorporate
features that enhance a brand’s
visual appeal by using transparent
or coloured materials, labels,
innovative closures, spouts,
shapes and straws. See-through
plastic packaging also allows
consumers to see products inside
the package, which can influence
purchasing decisions.
Getting particular with
particulates
The rise in consumer preferences
for liquid and viscous foods also
presents challenges in terms of
the variety in filling and packaging
foods with different viscosity,
particulate sizes and filling
patterns such as a swirl design.
For example, when packaging
fresh yoghurt with fruit pieces,
filling technologies need to be able
to handle diverse particulate sizes.
Machinery must be able to
process particulates to desired
levels and fill products into cups,
bottles or pouches without
damaging the particulates’ shapes
and textures.
Particulates also influence taste.
Therefore it is crucial that their
presence is consistent from
package to package to ensure
consumers enjoy the same
experience each time they
consume the product. Thus
particulates that need to be evenly
dispersed throughout a product
coupled with different filling
patterns pose another challenge,
and manufacturing innovation has
played a critical role in addressing
it. Modern filling systems
incorporate special pumps, fillers
and nozzles that enable larger
particulates to pass through
without damage. In addition,
further advances in machine
design have enabled gentler food
processing.
The next generation of filling
technology
Advances in hygienic filling and
packaging equipment have been
the result of ongoing innovation in
recent years. These developments
are critical in helping food
producers keep pace with industry
changes and demands, whether by
extending shelf life, reducing
product and material waste, or
advancing their lines to handle
ever-changing consumer demands
for various product flavours and
package formats and styles.
Often, working in partnership with
packaging equipment suppliers
can help identify the ideal solution.
Bosch Packaging Technology,
which brings extensive knowledge
1 ttp://www.flexpack.org/MEMONL/mo_sustainable_packaging/sustainable_packaging_toolkit/
Final_Case_Story_Brochure200909.pdf?ContactID=
and a broad portfolio of filling and
packaging solutions for liquid and
viscous products, works alongside
many of its food industry partners
to optimise their filling and
packaging operations for efficiency
and quality gains.
About the author
Santy Witarsa, sales director for
the liquid food portfolio at Bosch
Packaging Technology, oversees
global business development and
sales initiatives for the
thermoforming, pouch and
package maker portfolio. With
over 25 years of experience in
packaging technologies, she
manages a team of sales
professionals in this field.
Modern filling systems
incorporate special
pumps, fillers and
nozzles that enable
larger particulates to
pass through without
damage
About Bosch Packaging
Technology
Based in Waiblingen near
Stuttgart, Germany, and
employing 5,600 associates, the
Bosch Packaging Technology
division is one of the leading
suppliers of process and
packaging technology. At over 30
locations in more than 15
countries worldwide, a highlyqualified
workforce develops and
produces complete solutions for
the pharmaceuticals, food, and
confectionery industries. These
solutions are complemented by a
comprehensive after-sales service
portfolio. A global service and
sales network provides customers
with local points of contact. n
Santy Witarsa
Director of Sales Liquid Food
Bosch Packaging Technology
www.boschpackaging.com
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analysis & control
53
Rapid detection of Enterobacteriaceae
The Enterobacteriaceae is a family of Gram-negative, non-spore-forming bacteria and is one of the
most important groups of bacteria known to man. There are currently 48 genera and 219 species in
this family including important foodborne pathogens such as Salmonella, pathogenic Escherichia
coli, Shigella spp. and Cronobacter spp. Other are opportunistic pathogens in humans, or
pathogenic to plants and insects, and others can cause large economic problems due to spoilage of
crops and prepared foods where they can be present in large numbers.
Their ubiquitous distribution
means it is inevitable that some
members of the
Enterobacteriaceae will enter the
food chain. They must be
prevented or controlled by the
application of quality assurance
systems including Good
Agricultural Practice, Hazard
Analysis and Critical Control Point
systems, and Good Manufacturing
Practices (GMP).
Indicator organisms
The Enterobacteriaceae family
includes genera with the ability to
ferment lactose (termed coliform
bacteria) and have long been used
as indicator organisms by the food
and water industry. Nowadays,
both Enterobacteriaceae and
coliforms are isolated from foods
to indicate evidence of poor
hygiene or inadequate processing
(especially heat-treatment),
process failure and post-process
contamination of foods and
spoilage potential. E. coli is
commonly used to provide
evidence of potential faecal
contamination in certain foods and
is used as an index organism for
the presence of enteric pathogens
such as Salmonella. However,
because the Enterobacteriaceae is
such a large and diverse group
they may be useful indicators of
overall GMP, but not necessarily
faecal contamination, and their
relevance in foods should be
assessed and interpreted carefully.
Indicator organisms are often
Bacteria such as E. coli
can have a dual
purpose in the same
food – as an indicator
of faecal contamination
and as an index
organism for enteric
pathogens such as
Salmonella
chosen because they are relatively
quick and simple to detect. Their
absence in food provides a degree
of assurance that the hygiene and
food manufacturing process has
been carried out appropriately,
whereas their presence usually
indicates that a potential problem
or failure in the process has
occurred. The Enterobacteriaceae
and coliform bacteria within this
family represent two of the most
common groups of indicator
organisms used by the food
industry. Historically, coliforms
were the most common indicator
group tested for by the food
industry, especially within the
dairy sector. In some countries,
depending on regulatory
requirements, the food industry
has moved towards testing for
Enterobacteriaceae.
Index/marker organisms
As well as using indicator
organisms for the above purposes,
some groups or individual species
of bacteria can be used to provide
evidence of potential
contamination by closely related
pathogens. Such organisms have
been given the term ‘index’ or
‘marker’ organisms (Mossel, 1978;
1982). This term should not be
confused with indicator organism,
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54
analysis & control
which has a different purpose.
Bacteria such as E. coli can have a
dual purpose in the same food – as
an indicator of faecal
contamination and as an index
organism for enteric pathogens
such as Salmonella. It was
concluded by the Scientific Panel
on Biological Hazards of the
European Food Safety Authority
that it is not always possible to
establish a correlation between
Enterobacteriaceae and Salmonella
and that no universal correlation
between Enterobacteriaceae and
Cronobacter spp. exists.
Despite some limitations, testing
foods for index organisms rather
than pathogens is simple and
relatively cheap, with results often
available in 24 hours. By
comparison, traditional culture
methods for pathogens such as
Salmonella can take 3–7 days to
obtain a result. Furthermore,
pathogenic bacteria in food are
often heterogeneously distributed
and present in low numbers making
detection difficult. In contrast,
testing for indicator and index
organisms is done routinely by
most laboratories, including those
on food manufacturing sites. The
increasing development of shortshelf
life, ready-to-eat products
and short delivery just-in-time
manufacturing systems increases
the demand for ever more rapid
test results to monitor hygiene,
quality and safety.
Methods for the detection and
enumeration of Enterobacteriaceae
have changed little since they were
first introduced and many still rely
on the growth of the bacterium in
selective media. However, colony
counting has been replaced by
alternative technology giving
results in 7 hours or less.
A new specific ATP test
ATP bioluminescence is a wellestablished
technology with >30
years of proven use and application
in the food industry. The two main
applications are surface hygiene
monitoring as a post-cleaning
verification test giving results in
Table 1: Relationship between detection time and contamination level for
MicroSnap EB
Plate Count 1hr 3hr 5hr 7hr 24hr
135000 + + + + +
13500 +/- + + + +
1350 - + + + +
135 - + + + +
19 - - + + +
seconds, and as a
presence/absence test for
microbial contamination in
aseptically filled long-life foods
and beverages, giving results in
24–48 hours. The test is ratelimited
by the amount of ATP in
the sample and the enzyme-based
test is influenced by several other
factors. There have been many
attempts to use the ATP test for
enumerating bacteria in foods and
obtaining results in minutes,
however none have been
satisfactorily adopted. This is
because although the ATP
luciferase-based technology is
very specific, sensitive and rapid
for the detection of ATP, it cannot
differentiate different sources of
ATP. This creates many conflicting
technical challenges such as high
levels of endogenous ATP from the
sample that generates a high
background noise, physical and
chemical interference of the
sample, low numbers of bacteria
(1000–10,000/g) and their
variable ATP content that cannot
be detected above the
background.
A bioluminogenic assay
All of these problems have been
overcome by a re-formulation and
re-design of the ATP technology
into a bioluminogenic assay.
Modern robust liquid-stable
luciferase enzymes have been
designed and linked to specific
substrates such that the reaction
is no longer dependent or limited
by ATP itself. The reaction is reengineered
so that it is dependent
on other essential cofactors.
Accordingly, utilisation of specific
substrates to target bacteria is
linked to the release the critical
cofactors by actively metabolising
bacteria. A short period of
microbial growth is required to
reach detectable limits that
minimises variation and during
which the background endogenous
ATP from the sample is reduced.
This is a similar general principle as
that of chromogenic agars except
that the time is substantially
reduced.
Low numbers of bacteria can be
detected and enumerated in

56
analysis & control
Figure 1: Detection and enumeration of Enterobacteriaceae by MicroSnap EB
Figure 2: Detection of low level Enterobacteriaceae in 8 hours using the Enhanced
EB Enrichment broth
The specificity of MicroSnap EB
was determined by measuring its
ability to detect 39 different
bacteria in pure culture (22
Entero’s and 17 Non-Entero
bacteria). Both the inclusivity and
exclusivity were measured at 95%.
The output of MicroSnap EB is
directly related to inoculum size
such that the greater the number
of bacteria, the shorter the time to
detection. Table 1 shows a typical
result (i.e. E. coli) in that ~10
Enterobacteriaceae were detected
after the recommended 7 hour
incubation. The dynamic range of
the single test device is 10–10,000
bacteria per ml (or swab), thus
negating the need for serial
dilutions, saving labour, materials
and time. Conversely, a shorter
detection time can be set
according to the desired
specification eg 100
Enterobacteriaceae can be
detected in five hours. Similar
results were obtained for other key
organisms including Cronobacter
sakazakii.
The indigenous population in
ground beef, salad leaves, raw
milk, and ground raw chicken and
raw prawns was measured by
MicroSnap EB and compared to
both VRBGA pour plate methods
and PetriFilm. Figure 1 shows the
results for all food types and >200
test results to demonstrate a close
agreement between MicroSnap EB
and VRBGA pour plate method.
There was also a high correlation
coefficient ranging from 0.902 to
0.978 for each of the different
food types. A similar close
agreement was obtained between
MicroSnap EB and PetriFilm.
Additional challenges
Certain samples can provide
additional challenges due to the
requirement to detect low levels of
contamination and the
physical/chemical effects of the
sample itself. A successful test
procedure was developed to
detect the presence and absence
of Enterobacteriaceae in 1ml of
milk by modifying the enrichment
conditions and incubation time.
Adding 1ml milk directly to 9ml of
the Enhanced EB Enrichment
Broth and extending the incubation
period to 8 hours enables the
sample effects to be reduced, and
very low levels of bacteria growth
to be detected giving a dynamic
range of 1–10,000/ml (see Figure
2). There was a good correlation
(R2 = 0.904) compared to the
traditional VRBGA method. In
addition, the Enhanced EB
Enrichment broth can also be used
in conjunction with the MicroSnap
Coliform and E. coli detection
devices to verify the presence of
these bacteria in 10 minutes
following a positive result from the
MicroSnap EB Enterobacteriaceae
device.
In summary, the measurement of
Enterobacteriaceae is a useful
indicator of surface hygiene and
product quality in the manufacture
of heat processed food. Simple,
rapid tests such as the specific
ATP test system (MicroSnap EB)
provides results in a working shift
of

analysis & control
57
Diode Sensitivity: How x-ray technology
meets diode sensitivity requirements by
detecting very small contaminants
There is a theory, widely held, that the smaller the diodes are in an x-ray system, the more suitable
it is for detecting small contaminants in food and other products. This is an over-simplification of
the issue, however. While smaller diodes (0.2 and 0.4mm for example) provide greater spatial
resolution in x-ray images compared to larger diodes (0.8 or 1.6mm), there are a number of other
factors that also have to be considered, beyond simply the theoretical sensitivity of the diode itself.
Detecting small contaminants is most dependent upon the characteristics of the
product itself rather than the size of the detector diodes
Larger diodes are suitable for finding
contaminants in thicker and high
density products
X-ray detection systems contain
an x-ray generator, a detector and
a computer. They work in the
following way: when a product
passes through the x-ray system
at a constant speed, the x-ray
detector captures a greyscale
image of the product, which is
generated from the amount of
x-ray energy passing through the
product and reaching the detector.
Software then analyses the image
and compares it to a predetermined
acceptance standard;
those product images not meeting
the standard, because of a
detected contaminant, for
example, can be rejected.
The x-ray detector is formed of
diodes which are generally square
in shape. With a detector diode
size of 0.8mm, for example, a new
line of image data is acquired for
every 0.8mm of product movement
through the system, made up of
0.8mm square sampled points.
These lines of 0.8mm wide diodes
are built up sequentially to form
the x-ray image. The theory is,
therefore, that lots of smaller
diodes together provide more
data, and consequently a better
image and a better chance of
detecting small contaminants.
More data is not always the ideal
requirement though. If every
application of the technology was
for thin and homogeneous
products, such as sachets or
pouches, then smaller diodes
would indeed be the best choice.
In reality, the range of food
products that are scanned for
contaminants is wide and varied –
a block of cheese has very
different properties to a bag of
potatoes, and a packet of rice is
different again. This fact adds
several layers of complexity to the
issue of contaminant detection.
There are three criteria in
detecting a contaminant:
1. The contaminant must absorb
more x-rays than the product
surrounding it;
2. The detector must provide
adequate spatial resolution;
3. The detection algorithms of the
x-ray system must be able to
separate the physical
contaminant from the product
surrounding it.
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58
analysis & control
Small diodes
are ideal for
inspecting
thin,
homogeneous
products in
sachets or
pouches
Sensitivity
It can be said therefore that overall
sensitivity of contamination
detection depends on three
criteria:
n Spatial resolution
n Radiographic contrast
n Product effect.
Spatial resolution
This refers to the number of pixels
utilised in the construction of a
digital image. Higher spatial
resolution means more pixels,
which ensures a better quality
image. Smaller diodes produce
higher spatial resolution, but they
require more x-ray energy to
maintain image quality. A 0.8mm
diode has four times the surface
area of a 0.4mm diode, and the
smaller diode size therefore
requires four times as much x-ray
energy to achieve the same signal
level and create an image of similar
quality. In addition, the detector
scanning rate must be doubled
when using a 0.4mm diode, in
comparison with the 0.8mm diode,
if the speed at which the product
passes through the system remains
constant. This then increases the
dose required to eight times that of
a 0.8mm diode. All of this means
that there needs to be
consideration of the balance
between cost, speed and quality of
image.
Other factors in spatial resolution
are the effects of integration and
projection, and the position of a
contaminant in the path of the x-
ray beam. Integration means that
during scanning an accumulated
signal is gathered on each diode. It
is not an instant ‘snap’ reading
when the computer reads the
diode. This integration or ‘storage
effect’ allows users to trade off
scan speed against conveyor
speed by more than 50% while still
maintaining levels of sensitivity. A
slower scan speed provides a
stronger, more penetrating signal.
It can be optimised for different
products.
In an x-ray system, the beam
emanates from a ‘focal spot’
measuring around 3mm in size.
The position of the contaminant
relative to the focal spot or
detector is important: if it is closer
to the source, the effective area
projected over the detector is
magnified but with less sharpness
to the edges within the image; if it
is closer to the detector, the image
of the contaminant becomes
All electrical devices
create a degree of
background noise and if
this noise level is too
great, relative to the
strength of the signal,
there will be a
detrimental effect on
x-ray image quality
sharper and easier to detect with
radial image analysis tools. To
create a maximum signal on a
0.8mm diode, a 0.8mm square
contaminant would be needed.
Rarely are things so convenient in
practice though, and the projected
shadow of the contaminant
invariably falls over parts of
multiple diodes or even between
them. In such a scenario, a larger
diode can therefore capture more
of the key data.
Radiographic contrast
Radiographic contrast between the
contaminant and the product is
also important, and a major factor
here is signal-to-noise ratio. All
electrical devices create a degree
of background noise and if this
noise level is too great, relative to
the strength of the signal, there
will be a detrimental effect on x-ray
image quality. Different diode sizes
produce different signal-to-noise
ratios. A bigger diode results in a
stronger signal, making the noise
less significant.
Product effect
The amount of x-ray energy that
reaches the detector as a product
passes through the x-ray beam is
affected by the product’s (and any
contaminant’s) thickness, density
and atomic mass number. It is the
measurement of differences in
x-ray attenuation between the
product and the contaminant that
is the basis of contamination
detection. The atomic mass
number is generally related to
density, and food products typically
contain low atomic mass materials,
while contaminants are generally of
a high atomic mass and are denser.
The same contaminant – a piece of
stone for example – will be easier
to spot in a less dense product
such as bread than in a more dense
piece of cheese. More x-ray energy
is required to penetrate dense
materials, and this also has a
bearing on the choice of small or
large diodes and their sensitivity.
Texture and uniformity
The texture and uniformity of
products and their packaging also
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analysis & control
59
have to be taken into account.
Homogeneous packs provide a
constant x-ray signal, and small
changes in absorption of x-ray
energy are therefore easily
detected. Many food and
pharmaceutical products are
composed of areas of varying
absorption however, caused by
different food types (ie salads)
and/or air pockets and gaps
between items (eg bags of
potatoes or rice). Given the need
for contrast to aid detection, it is
clear that the search for small
contaminants using x-ray detection
is helped if the contaminant is of a
denser material such as metal,
while lower density contaminants
such as glass, stone and bone
require a larger particle size to be
detectable.
It could be deducted from this that
if the likely contaminant is
expected to be metal, then a
smaller diode could be used, as the
metal’s radiographic contrast will
cut through the noise. However,
this is not always the case. A
0.4mm sphere of metal can quite
easily ‘hide’ within a variable
density product such as rice or
raisins. Generally, the larger the
diode size, the better the
radiographic contrast. It is a matter
of balance.
Conclusion
The conclusion to this discourse is
that detecting small
contaminants is actually most
dependent upon the
characteristics of the
product itself, rather
than the size of the
detector diodes.
Small diodes have
the advantage of
higher spatial
resolution and are
ideal for inspecting
slow moving products
that are thin and
homogeneous, but they
require more energy and
so are more expensive to
operate. The finer
measurements obtained can,
however, be compromised by
the increased ‘noise’ level
inherent within the x-ray flux,
detection electronics and product
effect. Any gain in resolution can
be lost if the product contains
significant voids which allow small
contaminants of around the diode
size to ‘hide’. This removes any
improvement made by using a
smaller diode. Larger diodes are
better suited for thicker, high
density products; they provide
good radiographic contrast with a
better signal-to-noise ratio that
will allow the detection of more
contaminants, albeit at lower
spatial resolution. It is a matter of
balancing all of these various
factors when deciding the optimum
x-ray diode size for every
application. n
Steve Gusterson
Electronics Manager,
Mettler Toledo Safeline X-ray
http://www.mt.com/pi
2.1m version
of the X36
X-ray Series
with 0.8mm
or 0.4mm
detector
diodes
reprints
IF YOU ARE INTERESTED IN HAVING REPRINTS OF YOUR
ARTICLE TO HAND OUT TO YOUR CUSTOMERS/ PROSPECTS
please contact: john@foodmagazine.eu.com
IT’S A LOT LESS EXPENSIVE THAN YOU MIGHT THINK.
www.foodmagazine.eu.com
www.foodmagazine.eu.com issue four | 2014

60
analysis & control
Headlines from NUTRI-FACTS
NUTRI-FACTS provides up-to-date, science-based information on the health impacts, requirements
and safety of micronutrients. Here are some of the latest headlines from the site:
Children who drink non-cow’s
milk may have an increased risk
for vitamin D deficiency
According to a new study from
Canada, children who drink noncow’s
milk such as rice, almond,
soy or goat’s milk, are twice as
likely to have low blood levels of
vitamin D.
The observational study
measured the blood vitamin
D concentrations of
3,821 healthy children
aged one to six years
who drank cow’s milk or
non-cow’s milk. Eightyseven
per cent of children
involved in the study drank
predominantly cow’s milk and
13% drank non-cow’s milk. The
results showed that children
drinking only non-cow’s milk were
more than twice as likely to be
vitamin D deficient as children
drinking only cow’s milk. Among
children who drank non-cow’s milk,
every additional cup of non-cow’s
milk was associated with a 5%
drop in vitamin D levels per month.
A sufficient supply with vitamin E
and folate seems to be key for
cognitive health
A new review concludes that the
strongest evidence for preventing
cognitive decline and/or improving
cognitive function is related to
increased intakes of vitamin E and
folate among individuals with low
status of these vitamins.
The review analysed the results of
observational studies and
randomised controlled trials that
investigated intakes or blood
concentrations of vitamin E, folate
or vitamin B12 in relation to
cognitive change over time. The
data analysis indicated that elderly
adults consuming less than
approximately six to seven mg
vitamin E per day (less than half of
the recommended intake of
15mg/day) are most likely to
experience a benefit for cognitive
health
from
an increased vitamin E intake,
either through food or
supplementation. Adults with
blood folate levels below
12nmol/L and/or total
homocysteine levels above
11.3mol/L and/or people with
intakes of less than 350g folate
per day may expect improved brain
functions due to increased folate
intakes.
Increased intakes of lutein and
zeaxanthin may improve visual
processing speed
A supplementation with lutein,
zeaxanthin and omega-3 fatty
acids seems to significantly
improve the processing speed of
visual signals, even in young,
healthy people.
The randomised controlled trial
investigated the potential
relationship between increased
intakes of zeaxanthin alone
(20mg/day), a combination of
zeaxanthin (26mg/day), lutein
(8mg/day) and mixed omega-3
fatty acids (190mg/day) or
placebo for four months with
macular pigment density and
visual motor reaction time in 92
young healthy participants. The
study results showed that
participants who
received the
supplements
had significantly
increased lutein
and zeaxanthin
(macular pigment)
concentrations in
the retina of
the eye and an
improved visual
motor reaction time (about 10%)
compared to placebo. n
NUTRI-FACTS
www.nutri-facts.org
www.foodmagazine.eu.com issue four | 2014

analysis & control
61
From the can to the pan
Maintaining quality and safety in the canned food industry
For centuries, one of the biggest challenges facing human society has been the issue of food safety
and preservation. How can food harvested in summer stay safe to eat during the lean months of
winter? Many methods have been used over the years to solve this problem, with varying degrees
of success, but none has proved more popular than the tin can.
Invented in 1810 by British
merchant, Peter Durand, based on
a process proposed by French
confectioner, Nicholas Appert, in
the 1790s, involving heating food
in sealed ceramic jars, the can
proved an immediate hit with
consumers. For the first time,
ordinary men and women could
safely keep meat, fruit and
vegetables on their kitchen
shelves almost indefinitely,
reducing costly food waste and
saving them precious money. And
the tin can is as popular in the
21st century as it was in the 19th.
The can in the modern world
Today, worldwide production
averages some 400 cans per
minute, packaging products
ranging from meat, fish, fruit and
vegetables, to desserts, breads
and even milk. For consumers,
canned food plays a major role in
their daily diet, not only due to the
safety and convenience it affords,
but also the variety of products
available and its affordability.
Cost-effectiveness has become
even more important to consumers
over the last couple of years. A
number of poor global harvests,
combined with growing demand for
food from the BRICs nations of
Brazil, Russia, India and China,
have led to rising food costs. This
has made it more difficult for
consumers in Western markets,
many of whom continue to
struggle with reduced disposable
income in the aftermath of the
2008 recession, to buy the food
they need.
In addition, long work hours and
busy family lives mean that many
don’t have time to cook meals
entirely from scratch during the
week. As a result, consumers in
the US and the European Union
(EU), rely more heavily than ever
before on foods that are
convenient and easy to prepare.
All of this is responsible for the
continued global popularity of the
tin can.
Convenience versus quality
However, while modern-day
consumers desire value for money
and convenience from the food
they eat, they still expect it to be
safe and enjoyable to eat. Not only
must their food be tasty and fresh
when they open the packaging, it
must also be free from
contamination by foreign bodies
such as glass or metal shards,
mineral stones or calcified bone,
and high-density plastics and
rubber.
Product safety is not just about
complying with standards such as
Europe’s British Retail Consortium
(BRC) Global Standards, or the
International Featured Standards
(IFS), or regulations like the
US Food Safety
Modernization Act. It is
about protecting brand
reputation and consumer
trust. It is particularly
important for manufacturers
of canned foods to optimise
safety, both to maintain
their competitiveness
against other packaged
products, and to ensure
their products live up to the
long-term preservation and
quality standards that
consumers expect.
www.foodmagazine.eu.com issue four | 2014

62
analysis & control
But how can manufacturers of
canned food uphold the highest
food safety and quality standards?
Under the safety spotlight
Product inspection technologies,
such as x-ray systems, have for
many years been an integral part
of any food line. Unlike traditional
manual quality control procedures,
where samples are taken at regular
intervals, in-line product inspection
machines are able to inspect every
single pack produced on the
production line. This not only
reduces the risk of foreign body
contamination reaching grocery
store shelves, it boosts production
speeds, enabling manufacturers to
increase productivity.
For canned food manufacturers, x-
ray inspection technology in
particular has played an
increasingly important role in
ensuring product quality in recent
years. Systems inspect a wide
variety of foreign bodies, including
metal fragments, glass shards,
bones, stones, plastics and rubber,
at high-speeds, in products of
varying densities such as soups or
mixed vegetables. They even
inspect products in in traditionally
challenging applications, such as
metal packaging. Today’s
technology not only increases
detection rates on food canning
lines, it also allows manufacturers
to inspect their products at the end
of the production line after the lid
has been sealed, eliminating the
risk of contamination occurring
after final checks have been made.
In addition, advanced x-ray
systems featuring innovative Dual
View technology use multiple x-ray
beams to inspect packs
simultaneously from a range of
angles. This overcomes the
challenges posed by blind spots
traditionally found in tin cans, such
as the expansion ridges on the
side wall or the junction between
the ends and the body, which can
potentially mask contamination.
Such advances in x-ray technology
optimise detection rates,
minimising the risk of foreign
bodies reaching consumers.
A question of quality
Of course, product quality for
canned food manufacturers is
about a lot more than just
eliminating the risk of foreign body
contamination. They also need to
ensure that their products offer
the quantity stipulated on the side
of the pack and that they will stay
fresh until the stated expiration
date. This is not just to comply
with weights and measures
regulations or labelling legislation,
it is also to uphold consumer faith
and trust that they are getting
what they paid for, protecting the
canned food brand.
X-ray inspection technology can
help canned food manufacturers
overcome these quality challenges.
At the same time as inspecting for
foreign bodies, advanced x-ray
systems are able to measure fill
level and even weight, removing
under- or overfilled products from
the line, upholding product quality
for manufacturers and allowing
them to minimis e costly product
giveaway, enhancing efficiency and
protecting profit margins. The
technology can also count and
identify missing or broken
components, making x-ray ideal for
manufacturers producing can
multi-packs, as they can ensure
that every pack on the line offers
the stated number of cans. What’s
more, advanced x-ray machines
can inspect seal integrity on food
cans after the lids have been
applied. This eliminates the risk of
exposure to air, sunlight or other
causes of food spoilage, to ensure
the packaging format lives up to its
reputation of long-term freshness.
Roll on the future
The tin can revolutionised the food
industry when it was invented 200
years ago, giving ordinary
consumers access to tasty,
nutritious and safe food all year
round. X-ray systems can help the
canned food industry ready itself
for the challenges of the 21st
century, enabling them to compete
in an increasingly global food
market and ensure they continue
to meet ever-changing consumer
demands.
X-ray inspection technology is in
continuous development to help
manufacturers remain competitive
in a changing market, and new
machines are being launched all
the time. But more importantly,
there are systems available now
that can help them respond to new
consumer needs and regulatory
requirements. For example, those
that offer features such as pre-set
product set-up menus, and
straightforward speed adjustment,
can optimise flexibility, enabling
manufacturers to increase or
decrease production as needed, or
set up their production line to
manufacture different products.
Talking with suppliers of x-ray
inspection machines, canned food
manufacturers can receive the help
and guidance they need to select
the right system for their needs.
Working together, both parties can
ensure the canned food industry is
able to overcome not just today’s
challenges, but those of tomorrow
as well. n
Kyle Thomas
Strategic Business Unit (SBU) Manager
Eagle Product Inspection
www.eaglepi.com
www.foodmagazine.eu.com issue four | 2014

company news
63
WILD at Brau Beviale 2014
WILD’s presence at this year’s Brau Beviale is entirely dedicated to tasteful and natural ingredients. With this, the great
taste expert is following the continuing consumer desire for natural products. For breweries and producers of non-alcoholic
drinks, the company has market-ready concepts in its portfolio that will tap new target groups and enable further growth.
The focus is on natural flavour and colour options, innovative sweetening systems and new trends in the energy drinks
segment.
Natural ingredients in all segments
The desire for natural ingredients applies to all beverage categories and this runs as a thread through WILD’s innovative
ideas. Beer-based and malted beverages, Fassbrausen or still drinks – the products are based on natural ingredients for
flavours, colours and sweetener concepts.
Premium beverages with freshly brewed tea are a highlight: this is a concept that impresses even the most demanding
consumers and is sure to delight connoisseurs. Rounded off by natural flavours with fruity taste, they provide special
refreshment and a delicious experience.
Clean label and healthy nutrition
WILD offers premade beverage concepts, single ingredients and
sweetening options based on natural sources that can contribute to a
healthy and balanced nutrition due to their formulation. Clean label
plays an important role as short and clear ingredients lists, without
any additives, are just what consumers want when they are deciding
what to buy. For this, WILD has suitable product concepts with an
innovative taste profile which, thanks to new technology, comply with
the Clean Label declaration. WILD has applied to patent this
process, which dispenses with the use of additives entirely, and –
yet again – WILD has confirmed its leading technological position.
The ingredients expert also confirms their Clean Label credentials
with the Fruit Up ® sweetener system. This natural sweetness
derived from fruits meets all the requirements and is therefore a product in great demand.
With Sunwin Stevia, WILD has in its portfolio a useful solution from natural sources, especially for consumers who want
to cut down on the calories. The sweetness is suitable for numerous categories of beverages such as still drinks, nonalcoholic
soft drinks or even nectars. Within a considered formulation, products with Sunwin Stevia can be a useful
option for a well balanced and healthy nutrition, and are in tune with strong consumer ---desire.
Trendsetters: Fresh impetus for energy drinks
The range that the company is exhibiting at the show offers creative solutions for the sales engine in the non-alcoholic
beverages market. It gives the energy drinks segment fresh impetus and will power further growth. WILD is offering
further options for these fast-selling fashionable beverages in the form of innovative combinations for energy with juice.
Anyone looking for new, sensational tastes and exciting alternatives to conventional soft drinks will find what they are
looking for here – and will get a taste for it! n
USDA raises tomato lycopene limit for meat
In a game-changing move, the USDA has approved a five-fold increase in the
level of tomato lycopene allowed as a colourant in ready-to-eat (RTE) meat
products. This increase allows tomato lycopene colourants from manufacturer
LycoRed Ltd., Israel, to effectively replace FD&C Red #40 and carmine in a
wide assortment of deli meats, sausage and hot dogs. LycoRed’s Tomat-O-
Red ® produces red hues similar to those from artificial and insect-based
colours
Natural food-colour applications for global meat product launches, as tracked
by Innova Market Insights, showed a 21% increase in product launch activity
in 2012 over 2011, and a further 5% increase in 2013 from 2012. n
www.foodmagazine.eu.com issue four | 2014

64 company news
Clondalkin Flexible Packaging Bury
develops branding solution for new
Tipsy ® Water drinks range
A British natural spring water brand Tipsy ® Water has
launched an innovative range of natural spring waters with
an alcoholic flavour in a decorative shrink sleeve branding
solution from Clondalkin Flexible Packaging Bury, formerly
Chadwicks.
Developed by Imperial Spring Water, the non-alcoholic
Tipsy ® Water range includes flavours such as gin and tonic,
whiskey and cola, rum and cola and pastiche. The 750ml
and 330ml glass bottles are encased in a distinctive sevencolour,
PET shrink sleeve from Clondalkin Flexible
Packaging Bury, formerly Chadwicks.
Within a matter of weeks following the launch, Tipsy ®
Water was being sold in over 80 outlets. UK distribution
will be handled by Petty Wood & Co Limited and, at the
time of writing, an agreement was being finalised with a
distributor partner for the U.A.E.
Peter Lynch, Creative Director for Imperial Spring Water,
explained: “There are a number of non-alcoholic drinks in
the market place, but Tipsy ® Water is aimed at filling the
gap of an alcohol-free drink which has global appeal and
availability.”
“We’ve spent three years developing the concept and the
branding was particularly important . Clondalkin Flexible
Packaging Bury’s shrink sleeve solution offered us the
high-end, quality feel that we needed for the range that we
believe will appeal to an international audience. They were
able to produce the sleeves quickly and had the resource
and capability to brand the bottles exactly how we
wanted.”
Shrink sleeves offer a sophisticated labelling solution and
maximum shelf appeal with a 360 degree
print area. n
Salt of the Earth presents innovation
strategy to penetrate the global retail
market
Executing innovation
strategy in developing new
premium low-sodium sea
salt and gourmet sea salt
products for retailers and
food manufactures just
paid off for Salt of the
Earth Ltd. Three of the
company’s innovative sea
salt products won SIAL
Innovation Selection
2014 awards. All three
products showcased at
SIAL, Paris, October 2014.
“Our strategy is to focus on outside-the-box sea salt
concepts,” states Giorit Carmi, Marketing Manager for
Salt of the Earth. “We successfully address consumer
desires to reduce sodium in the diet without giving up
great taste. Our products help people create gourmet
products that answer the growing demand for home-style
recipes. Through innovation and sustainability strategies,
we are able to bring added value and increased
profitability to food makers everywhere.”
The forward-thinking company invested two years in
developing advanced product lines of low-sodium sea salt
and gourmet salt products for consumers, and advanced
sea salt ingredients for sodium reduction in food
applications. Practical Innovation, Israel, a consulting
agency specialising in product innovation, worked with
Salt of the Earth to create the products based on
extensive investigation into market trends and research.
“We initiated an advanced development process based on
three foundations: product analysis to identify new
product concepts following novel ingredients and new
technologies; tracking food trends and market research;
and establishing a short-time-to-market paradigm to
maximise competitive advantages in the market,” explains
Tal Leizer, CEO of Practical Innovation. n
Sensient Food Colors Europe showcases full product range
and enhanced customer support
Sensient Food Colors Europe showcased full product range and enhanced customer
support at the Gulfood Manufacturing show. Now with offices -in Dubai, Sensient
Colors is proud to be able to offer customers a unique combination of global colour
expertise and innovation with local customer service and support. The company has
a broad portfolio of natural and synthetic colour solutions available for food and
beverage manufacturers. n
www.foodmagazine.eu.com issue four | 2014

company news
65
Eagle breaks through fat analysis entry barriers with AIS
Leading, global x-ray and fat analysis supplier, Eagle Product
Inspection, has partnered with Advanced Inspection Services
Ltd (AIS), a European x-ray product inspection and recovery
provider, to provide meat manufacturers access to fat analysis
technology on a contract basis. The strategic alliance allows
small to large meat producers to outsource the inspection of
raw products so that the fat content can be accurately
determined, and also for the detection and removal of any
products that may contain a contaminant.
With the installation of the Eagle FA720 PACK, AIS can
now determine the precise chemical lean (CL) content in
packaged beef, lamb and pork products to within just +/-
one CL in real-time. This high level of accuracy ensures that
both meat suppliers and customers can be confident that
the meat they either buy or sell is of the correct fat to lean
ratio. As such, manufacturers can be certain that they will
adhere to retailer meat content percentage specifications,
thereby avoiding costly and business-damaging fat claims,
preventing meat product giveaway, improving profits and
potentially winning more business through compliance with
retailer guidelines.
In addition to precision fat analysis, the technology offers simultaneous inspection for a range of foreign bodies,
including metal or glass shards, bones or stones, and dense plastics or rubber. An automated reject system removes all
non-conforming products from the production line, minimising the risk of contaminated product reaching end consumers.
This allows compliance with food safety standards, such as the British Retail Consortium (BRC) Global Standards
Version 6 and International Featured Standard (IFS) Version 6, safeguarding consumer wellbeing. n
Malvern Instruments marks 3rd anniversary of the Mastersizer 3000 with the
launch of imaging accessory
As Mastersizer 3000, the world-leading laser diffraction particle size
analyser, celebrates its 3rd birthday, Malvern Instruments has delivered
even smarter particle sizing with the launch of two new additions to the
Mastersizer portfolio at Powtech 2014. Hydro Sight is a state-of-the-art
imaging accessory that makes it quicker and easier to develop and apply
the robust particle sizing methods that are essential across industry. The
Hydro SV, a new wet dispersion unit for the Mastersizer 3000, answers
the need for reliable particle size data when material is scarce.
“Three years on from the launch of the Mastersizer 3000 we’re
delighted to be introducing accessories that break new ground in terms
of delivering smarter particle sizing,” said Dr Paul Kippax, Micrometrics
Product Group Manager. “Developing, validating and transferring
particle sizing methods are the last remaining ‘expert’ tasks associated with laser diffraction
measurements. Hydro Sight is truly innovative, smart and practical and makes all of these tasks easier. Our second new
accessory, the Hydro SV enables measurement of the data required to drive product development at the earliest stages
of a project.” n
www.foodmagazine.eu.com issue four | 2014

66 company news
Makro Labelling UK now offers complete lines
Having recently secured agency agreements to represent Matrix Srl - Bottling
Technology and All Glass Srl, who manufacture air conveyors, palletiser and
depalletisers in both conventional formats and robots, Makro Labelling UK is now
able to supply complete lines in the UK for the Wine, Spirit, Water, Soft drinks,
Beer and Cider markets.
Makro will continue to offer the Aetna range of shrinkwrappers, carton packers
and pallet stretchwrappers as their preferred supplier for the complete end of line.
Richard Portman, Managing Director of Makro Labelling commented on the new agency agreements, “For some months
now we have been researching all the available equipment on the market capable of interfacing with the range of Makro
Labelling machines, and the timing of this announcement coincides with the new appointments to the Makro UK team in
recent months. I intend to add further to our service capability in the coming weeks, as this part of our business has been
doubling year on year since we established Makro in the UK four years ago.” n
Limagrain Céréales Ingrédients (LCI)
brings gluten free expertise to the
breakfast cereals market
Gluten-free breakfast cereals are no longer a niche
market, say ingredients specialists LCI. The major brands
have had products in the USA for some time, and now this
trend is coming to Europe with, for example, the launch of
gluten-free cornflakes in the UK last year.
“We have offered a range of gluten-free flours dedicated
to extruded breakfast cereals for more than 30 years,”
says Dr Walter Lopez of LCI (Limagrain Céréales
Ingrédients).
“This long-time expertise gives our
customers ingredients with a
range of benefits. Importantly,
our gluten-free ingredients
offer the opportunity to achieve
a maximum level of 5ppm of
gluten (5mg/kg), a level that is
four times better than the
European level of 20ppm. n
Treatt named National
Champion in the
European Business
Awards 2014/15
Leading ingredients provider Treatt has been named as
a National Champion in The European Business
Awards sponsored by RSM International. The
European Business Awards, now in their 8th year,
engaged with over 24,000 business from 33 European
countries this year. Treatt was named as a National
Champion, going through to the second phase of the
competition.
Treatt is one of the world’s longest established
ingredient solutions providers to the food, beverage
and personal care industries. It has a diverse product
portfolio ranging from essential oils and their natural
fractions to a number of proprietary natural specialties
developed specifically for use in carbonated and still
soft drinks, alcoholic drinks and juices. n
Depositing double-ball lollipops
Baker Perkins has extended the appeal and diversity of lollipop production by developing
one-shot technology for depositing double-ball lollipops on its ServoForm range of
depositors.
This is the latest development in Baker Perkins’ expansion of product potential in the lollipop
sector. Totally spherical; conventional ball and flat lollipops; plus shaped, 3D and embossed
versions of the flat product are already being made.
Existing depositing systems can be simply and cost-effectively adapted to produce doubleball
products by fitting new sets of moulds. The range of product options is wide-ranging.
One to four colours, centre-fillings, stripes, layers, inclusions, sugar-free and sugar options are all available to
bring eye-catching interest to the lollipop sector. n
www.foodmagazine.eu.com issue four | 2014

foodeurope
INGREDIENTS PROCESSING & PACKAGING ANALYSIS
THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE
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foodeurope examines the food and beverage manufacturing industries in Europe.
It is published four times a year and its aim is to ensure that readers have a source
from which they can learn about new developments within key areas in the food
and beverage manufacturing industries. It covers the latest technologies and hot
issues within the following main sections:
INGREDIENTS PROCESSING & PACKAGING ANALYSIS & CONTROL
ISSUE 1 2015: PUBLISHED SPRING
Special feature: Anuga FoodTec
Ingredients
n Natural colours and flavours
n Sport nutrition
n Sauces and dressings
n What the consumer wants
n Biscuits and sweets
n Health benefits and claims
n Colouring solutions
Processing & Packaging
n Frozen food processing
n Automation in the plant
n Cocoa processing solutions
n Cost effectiveness in production plants
n Labelling technologies
n Packaging with shelf life in mind
n Liquid packaging technologies
n Innovation in wrapping
n Packaging with the consumer in mind
n Combination weighers
Analysis & Control
n Metal detection and food sorting systems
n Food safety research
n Research round-up
n Laboratory analysis
n Reducing food contamination
www.foodmagazine.eu.com