Issue_1_2016

Featuring 

Vitafoods, IFFA and 

Expo Pack Previews 

foodeurope 

INGREDIENTS PROCESSING & PACKAGING ANALYSIS 

THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE 

www.foodmagazine.eu.com 

Issue 1 2016

foreword 

03 

foreword 

Front cover courtesy 

of Cornelius Group 

Welcome to the first 2016 edition of 

foodeurope, our quarterly magazine for the 

food and beverage industries throughout 

Europe and beyond. 

In this edition we feature no less than three 

show previews, the first, Vitafoods, is a 

regular feature in our spring edition and will 

be distributed at the show. We also feature 

the IFFA, which focuses on the meat 

industry and has become the driver behind 

trends across the whole sector. Thirdly we 

have EXPO PACK México, which is now in its third decade and is a 

premier processing and packaging trade show in Latin America. 

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 

In our ingredients section we have some great articles. For example, 

Omya looks at calcium carbonate as a functional food ingredient; 

Tate & Lyle examines the functional beverages market; Cornelius Group 

discusses emerging trends in food ingredients ranging from insect 

proteins to kale and algae; Symrise explains its CODE OF NATURE ® 

concept and how it applies to the beverage market; DuPont Nutrition 

& Health describes its research into health and wellness consumer 

segments; Gelita describes the special nutritional and technical 

properties behind the rising popularity of collagen peptides; and Beneo 

reveals the importance and complexity of taste when it comes to 

formulating products. 

Following our IFFA preview, GEA, who will be attending the show, 

presents five new products and two major redesigns that will inspire 

visitors to its stand. Bosch Packaging Technology provides 

recommendations on how to enhance the safety of fresh food 

packaging; and Crown discusses the syrup market in France and the 

success of metal packaging in this sector. 

In our final section we have an article from DuPont, explaining that 

AFNOR Certification has extended its validation of the DuPont BAX ® 

System method to include the latest BAX ® System X5 PCR assays for 

Salmonella and E. coli O157:H7; we also include a round up of some of 

the latest research news from NUTRI-FACTS, DSM’s informative and 

unbiased information website. Finally, we present some research from 

Beech-Nut Nutrition Company, which provides surprising facts about 

what babies are eating. 

I hope you enjoy reading this edition of foodeurope and look forward 

to meeting some of you during the year. 

Juliet Hoskins 

Editor 

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. 

The contents of this publication are protected by copyright. 

All rights reserved. 

www.foodmagazine.eu.com issue one | 2016

04 

contents 

contents 

08 

12 

Industry News 

A round-up of industry news 

Show Preview: Vitafoods Europe 2016 

Researchers questioned visitors and exhibitors who attended last year’s show about their views on the prospects 

for the nutrition industry, the latest trends and the current regulatory environment. The results provide a fascinating 

insight into their opinions across a wide range of issues. 

www.vitafoods.eu.com 

Ingredients 

23 

27 

28 

31 

35 

36 

39 

Calcium Carbonate: A versatile functional food ingredient 

Calcium carbonate (CaCO3) is an outstanding and multifaceted mineral. It is the major constituent of entire 

mountain ranges. It is widespread throughout nature and occurs in various forms. 

Omya 

Jump-start your juice: Enhancing beverages with oat beta glucan 

From energy-packed juices to meal-replacement smoothies, functional beverages are increasingly becoming part of 

a healthy lifestyle. Not only do they offer a variety of nutritional benefits including digestive health, satiety and 

cholesterol management, functional beverages align with trends for convenience and portability. 

Tata & Lyle PLC 

Cornelius addresses food ingredient trends in Europe 

Insect proteins, kale and algae snacks are three emerging trends within the food and drink industry, according to 

Cornelius Group, an independent European distributor of high quality and innovative ingredients. 

Cornelius Group 

CODE OF NATURE ® meets ‘Naturally Crafted’ 

Consumers around the world love the taste of nature. Consequently, naturalness is generally 

popular, both in mature and emerging markets. Symrise has always followed this trend closely and now has 

consolidated its resulting expertise into its strategic platform CODE OF NATURE ® and developed beverage 

concepts that are attractively based on naturalness. 

Symrise AG 

New research from DuPont Nutrition & Health identifies six health and wellness consumer segments 

DuPont Nutrition & Health has collected data from more than 14,000 consumers in 22 countries for an insight-driven 

research project designed to help manufacturers develop and market products in the health and wellness area. 

DuPont Nutrition & Health 

Improving Quality of Life 

With their special nutritional and technological properties, collagen peptides are enjoying 

increasing popularity in the functional food and dietary supplements market. As they are hydrolysed to a specific 

extent, they are easily digestible, highly bioavailable and readily absorbed by the body. 

GELITA AG 

The Best of Both Worlds – The latest in fat mimetics for healthy indulgence 

The latest updates by scientists concerning a sixth taste – the taste of fati – have again brought into the public eye 

the importance and complexity of taste when it comes to product reformulation and consumer appeal. 

Beneo 


VISIT US AT 

VITAFOODS 2016 

STAND H22 

A Healthful Partnership. 

It’s What’s Inside. 

What’s inside some dietary supplements is just as beneficial to you 

as it is to consumers. That’s because our probiotics come with the scientific 

expertise that only DuPont Nutrition & Health can provide. Plus clinical 

research, unrivaled product stability, new product formulations, 

and formats that deliver unique health benefits, marketing insights, 

and, of course, safety. Take a look inside DuPont Nutrition & Health 

to see how we can deliver on your dietary supplement needs. 

Visit dupont.com/itswhatsinside to learn more. 

Welcome to the Global Collaboratory. 

DuPont 

Nutrition & Health 

Copyright © 2016 DuPont or its affiliates. All Rights Reserved. The DuPont Oval Logo, DuPont and all products denoted with ® or are registered trademarks or trademarks of E.I. du Pont de Nemours and Company or its affiliated companies.

06 

contents 

43 Show preview: IFFA 2016: Ingredients and additives in the manufacture of meat products 

The IFFA is the No. 1 for the meat industry and has become the driver behind trends across the whole sector. This 

also applies to the product segment of spices, ingredients and casings for which the IFFA is a trend barometer. So it 

is a must for major names involved in producing ingredients that provide taste and functionality and also casings. 

www.iffa.com 

47 

50 

53 

Processing & Packaging 

Five inspiring new processing and packaging solutions from GEA at IFFA 

Inspiring Food Solutions is the theme for GEA Food Processing and Packaging’s stand at IFFA in Frankfurt (7–12 

May 2016). Five new products and two major redesigns are set to inspire visitors to the show. The launches include 

a grinder, mixer, labeller, entry-level model of the PowerPak thermoformer and an end-of-line automation system. 

www.gea.com 

Fresh and safe: Three recommendations to enhance the safety of fresh food packaging 

When shopping for fresh food like fruits and vegetables, meat and cheese, we often underestimate the added value 

of the packaging that contains them. Fresh food may begin on the farm, but hygienic packaging solutions are what 

ensure that the products will arrive at the point-of-sale safely and with the expected quality. 

Bosch Packaging Technology 

Crown & the Syrup market: a story that started over half a century ago 

Syrup is a significant and also typical market segment in soft drinks consumption in France. The sector is worth some 

€350m and 185 million litres are annually produced and consumed. It is also an area where metal has always been 

successful due to the inherent benefits the format has to offer. 

Crown Holdings, Inc. 

54 Show preview: EXPO PACK México: A new venue 

PMMI’s EXPO PACK México serves processing and packaging buyers representing multiple vertical markets. 

Newly located in the Santa Fe financial district of Mexico City, 90% of EXPO PACK México’s 204 thousand net 

square feet of exhibition space is sold. 

www.expopack.com.mx 

56 

57 

60 

Analysis & Control 

DuPont BAX ® System X5 receives AFNOR Certification 

AFNOR Certification has extended its validation of the DuPont BAX ® System method to include the latest BAX ® 

System X5 PCR assays for Salmonella (QUA 18/03-11/02) and E. coli O157:H7 (QUA 18/04-03/08). 


NUTRI-FACTS: An unbiased view of micronutrients 

DSM’s NUTRI-FACTS is a scientific information service about essential micronutrients, dedicated to providing 

customers, consumers, healthcare professionals and media representatives with generic, balanced scientific 

information on essential micronutrients such as vitamins and carotenoids. 

www.nutri-facts.org 

What are babies actually eating? 

The study, which analysed 11 years of food and beverage consumption data among babies 0–24 months in the US, 

shows that on any given day only 40% of babies are eating vegetables, and most get only about one-third the recommended 

amount of whole grains. 

Beech-Nut Nutrition Company 

61 

65 

Company News 

Diary Dates 

67 

Media Plan 


www.mane.com 

YOUR EMOTION 

IS OUR FRONTIER

08 industry news 

Three in five (59%) Brits who buy alcoholic drinks say it’s important the industry 

defines what is meant by the term ‘craft’ 

Whilst craft drinks have revolutionised the alcoholic drinks industry over 

the past decade, it seems that many Brits are still unsure as to what the 

term ‘craft’ actually means. New research from Mintel highlights strong 

demand for alcoholic drink companies to create a definition, as 59% of 

those who buy alcoholic drinks say it’s important that the alcohol industry 

defines what is meant by the term ‘craft drinks’. 

Today, a third (33%) of Brits who buy alcoholic drinks say it is hard to tell 

which brands are ‘craft’ and 30% say they don’t understand what the 

term ‘craft’ means. Despite this, over a third (38%) of Brits purchased a 

craft alcoholic drink in the three months to November 2015. 

When it comes to their own definition, a unique flavour is most widely used to define an alcoholic drinks brand as ‘craft’, 

cited by 47% of Brits. Other factors include a brand which uses high quality ingredients (42%), takes more time or care in 

production (41%), and one which produces drinks in small volumes, for instance a microbrewer (41%). 

And it seems that small is beautiful for craft drinkers. Over a third (35%) of Brits who buy alcoholic drinks say that brands 

cannot be ‘craft’ if they are acquired by large companies and 28% agree that brands cannot be ‘craft’ if they get too large 

in size. Indeed, many Brits are keen to support the little guys, as over half (54%) of those who buy alcoholic drinks say 

that buying craft alcoholic drinks is a good way to support small businesses. n 

Global Nutraceuticals Market 

2015–2019: A new report 

The term ‘nutraceutical’ was coined from the words 

‘nutrition’ and ‘pharmaceutical’ by Stephen Defelice in 

1989. Defelice was the founder and chairman of the 

Foundation for Innovation in Medicine, an American 

organisation that encourages medical health discovery. A 

nutraceutical substance is any food, or part of a food, 

that provides medical or health benefits and helps in the 

prevention and treatment of disease. 

The analysts forecast the global nutraceuticals market to 

grow at a CAGR 6.5% in terms of revenue during 

2014–2019. 

The global nutraceuticals market can be segmented into 

three categories: functional 

beverage, functional food and 

dietary supplements. 

The report, Global 

Nutraceuticals 

Market 2015–2019, 

has been prepared 

based on an in-depth 

market analysis with 

inputs from industry 

experts. The report covers the global nutraceuticals 

market landscape and its growth prospects in the coming 

years. The report also includes a discussion of the key 

vendors operating in this market. 

Source: www.researchandmarkets.com n 

A round-up of Industry News 

Rwanda: Chronic malnutrition rates 

drop but remain high 

Chronic malnutrition in Rwanda has fallen significantly in 

the last three years, but still remains stubbornly high, 

especially in rural areas, finds a new study conducted over 

three years by the Rwandan Ministry of Agriculture with 

support from the World Food Programme (WFP). 

The Comprehensive Food Security and Vulnerability 

Analysis report in Rwanda found that levels of stunting 

among children aged under five dropped to 36.7% in 2015, 

down from 43% at the time of the last analysis in 2012. 

Stunting, where a child is short for their age, is an 

indicator of chronic malnutrition and permanently affects 

brain development and health. 

“It is clear Rwanda is making impressive progress in its 

fight against food insecurity and undernutrition, but we 

must keep working together in order to win that battle for 

good,” said Jean-Pierre de Margerie, WFP’s Country 

Director for Rwanda. “At WFP, we are committed to 

continuing our work to help Rwanda keep improving its 

food and nutrition security,” he added. 

“The aim is to improve national capacities to develop, 

design and manage nationally-owned hunger solutions, 

which is why we are supporting the government’s 

effective strategies to make Rwanda a food-and-nutritionsecure 

country,” he explained. n 


industry news 

09 

Unravelling the enigma of salty taste 

detection 

Public health efforts to reduce dietary sodium intake have 

been hindered by an incomplete understanding of the 

complex process by which humans and other mammals 

detect salty taste. 

Now, a multidisciplinary team from the Monell Center has 

further characterised the identity and functionality of 

salt-responding taste cells on the tongue. The knowledge 

may lead to novel approaches to develop salt replacers or 

enhancers that can help reduce the sodium content of 

food. 

“Understanding more about the mechanisms involved in 

detecting salt taste moves us closer to developing 

strategies to reduce the amount of salt in our food while 

still retaining the salty taste that people enjoy,” said the 

study’s lead author Brian Lewandowski, PhD, a 

neurophysiologist at Monell. 

‘Salt’ is a chemical term that describes a compound made 

of positively and negatively charged ions; the most wellknown 

example is sodium chloride (NaCl). The primary 

process by which mammals detect NaCl, common table 

salt, is well understood, and occurs via a sodium receptor 

known as ENaC (epithelial sodium channel). The ENaC 

receptor responds almost exclusively to sodium (Na+) 

salts and is not influenced by the salt’s negative ion 

(eg, Cl-). 

However, 

scientists know 

that a second 

salt-sensing 

receptor also 

exists, but much 

about this 

receptor, 

including its 

identity, remains 

unknown. Like 

ENaC, the second 

receptor detects sodium salts, but it also is sensitive to 

non-sodium salts such as potassium chloride (KCl), which 

is frequently used to replace sodium in foods. Unlike the 

ENaC receptor, this second receptor for salt taste is 

affected by the size of the salt’s negative ion such that 

salts with smaller negative ions taste more salty. For this 

reason, sodium chloride, a salt with a small negative ion, 

tastes saltier than sodium gluconate (Na(C6H11O7)), 

which has a very large negative ion. In the current study, 

published in the Journal of Neuroscience, Monell 

researchers identified the taste cells involved in this 

second salt taste mechanism and increased 

understanding of how they function. n 

Do Americans trust the food they eat? 

Only one third of consumers think the agriculture 

community and food companies are transparent, according 

to new research from Sullivan Higdon & Sink (SHS) 

FoodThink. The research appears in ‘Evolving Trust in the 

Food Industry’, a white paper that is intended to arm food 

marketers with insights into Americans’ knowledge and 

trust of the food industry and how those perceptions have 

changed from 2012 to the present. 

“Food marketers should know that consumer perceptions 

of transparency in the food industry are consistently 

improving but there is plenty of room to grow,” said Erika 

Chance, senior FoodThink researcher. “The good news is 

that consumers are 

turning to food 

companies and 

grocers for more 

information 

because they do 

have an interest in 

learning more about 

the food they eat.” 

Insights from the 

white paper reveal a 

consumer desire for 

more information from specific trustworthy sources: 

n 

n 

65% think it’s important to know how their food is 

produced. 

60% think farmers and ranchers are trustworthy, 

making them one of the most trusted sources for 

information on food production. 

n A steady trend of consumers is turning to these three 

sources since 2012: food companies, grocers and 

food retailers and bloggers/social media. 

“Consumers today are very perceptive and have access to 

more information than ever. Many are taking the initiative 

to read up on the issues facing food production,” said 

Chance. “It’s important for the industry to be proactive in 

their efforts to help educate the public because they have 

the power to continue to build that trust.” 

The research paper is a comparative analysis of 

consumers’ changed food production perceptions since 

SHS FoodThink’s white papers ‘Building Trust in What We 

Eat’ (2012) and ‘Emerging Faith in Food Production’ 

(2014). 

FoodThink white papers are built on proprietary research 

conducted in 2016 and utilise the responses from more 

than 2,000 US consumers of diverse demographic 

backgrounds. 

Download a free copy of the white paper with key 

implications for food marketers, and follow the blog 

at shsfoodthink.com. n 


10 industry news 

Eating foods high in vitamin C cuts risk of cataract progression by a third 

A diet rich in vitamin C could cut risk of cataract progression by a third, suggests a study published in Ophthalmology, 

the journal of the American Academy of Ophthalmology. The research is also the first to show that diet and lifestyle may 

play a greater role than genetics in cataract development and severity. 

Cataracts occur naturally with age and cloud the eye’s lens, turning it opaque. Despite the advent of modern cataract 

removal surgery, cataracts remain the leading cause of blindness globally. Researchers at King’s College London looked 

at whether certain nutrients from food or supplements could help prevent cataract progression. They also tried to find 

out how much environmental factors such as diet mattered versus genetics. 

The team examined data from more than 1,000 pairs of female twins from the United Kingdom. Participants answered a 

food questionnaire to track the intake of vitamin C and other nutrients, including vitamins A, B, D, E, copper, manganese 

and zinc. To measure the progression of cataracts, digital imaging was used to check the opacity of their lenses at 

around age 60. They performed a follow-up measurement on 324 pairs of the twins about 10 years later. 

During the baseline measurement, diets rich in vitamin C were associated with a 20% risk reduction for cataract. After 

10 years, researchers found that women who reported consuming more vitamin C-rich foods had a 33% risk reduction of 

cataract progression. 

Genetic factors accounted for 35% of the difference in cataract progression. 

Environmental factors, such as diet, accounted for 65%. These results make 

the study the first to suggest that genetic factors may be less important in 

progression of cataract than previously thought. 

How vitamin C inhibits cataract progression may have to do with its strength 

as an antioxidant. The fluid inside the eye is normally high in vitamin C, 

which helps prevents oxidation that clouds the lens. More vitamin C in the 

diet may increase the amount present in the fluid around the lens, providing 

extra protection. Researchers noted that the findings only pertain to 

consuming the nutrient through food and not vitamin supplements. 

“The most important finding was that vitamin C intake from food seemed 

to protect against cataract progression,” said study author Christopher 

Hammond, M.D., FRCOphth, professor of ophthalmology at King’s College London. “While we cannot totally 

avoid developing cataracts, we may be able to delay their onset and keep them from worsening significantly by eating a 

diet rich in vitamin C.” n 

Survey examines patient perceptions of nutrition and 

diet in managing the symptoms of Parkinson’s disease 

The Parkinson Alliance has conducted its 20th survey-based research, entitled 

Nutrition in Parkinson’s Disease: A Closer Look at the Patient’s 

Perspective. Nutrition and diet can have a significant impact on one’s health 

and general sense of well-being. The survey found that for people with 

Parkinson’s disease (PD), diet and nutrition are particularly important. Some 

foods can impact the absorption of medications used to treat Parkinson’s 

disease and can impact parkinsonian symptoms. Conversely, PD symptoms 

and medications can impact one’s eating behaviours and nutritional status. 

Data was gathered from 1,492 individuals with Parkinson’s, including 402 

individuals who have had Deep Brain Stimulation (DBS). The vast majority 

of participants believe that diet/nutrition is important in managing symptoms of PD, but almost half of the 

participants perceive themselves as not following a healthy diet the majority of the time, and very few have been 

educated about or have been recommended to follow a specific diet. As age and disease duration increase, motor 

symptoms (ie, tremor, slowness of movement, swallowing difficulties, etc.) and non-motor symptoms (ie, constipation, 

changes in smell and taste, depression, etc.) may be barriers to optimal nutrition and diet management, and increased 

assistance from others may become necessary. 

The report is available for download at www.dbs4pd.org. n 


industry news 

11 

Krill oil market driven by high purity & sustainability 

According to a latest market report titled ‘Global Market Study on Krill Oil: Effective than Other Marine Oils since 

Safer, Healthier, More Potent and More Absorbable published by Persistence Market Research, the krill oil market has 

been estimated to be valued at US$300.7mn by the end of 2015, and to expand at a CAGR of 12.9% from 2015 to 2022, 

to account for US$703.0mn by 2022. 

Krill oil is oil extracted from tiny crustaceans, which are found in all the world’s oceans. These shrimp-like crustaceans 

make up the largest biomass available on the earth. Euphasia Superba and Euphasia Pacifica are the two main species 

used for krill oil extraction. Oil can be extracted by solvent extraction or solvent-free extraction techniques. Increasing 

consumer inclination towards the maintenance of healthy lifestyle through consumption of omega-3 fatty acids and a 

nutritious diet is a major trend driving the growth of the krill oil market. 

Currently, the global krill oil market is principally driven by factors such as increasing health concerns among consumers, 

product promotions through trade shows, and the introduction of innovative products with krill oil. However, factors such 

as high costs, lack of proper regulations, preference for established fish oils, and lack of consumer awareness about 

alternatives to krill oil are expected to restrain market growth. 

The krill oil market has been segmented into liquid and tablet forms. The tablets segment is expected to account for 

highest market share as compared to the other form segment. The tablets segment is further sub-segmented into soft 

gels and capsules. Among the tablet sub-segments, soft gel is expected to account for 69.4% market share by the end 

of 2015, and register a moderate CAGR of 13.4% during the forecast period (2015–2022). The capsule sub-segment has 

been estimated to account for 30.6% market share in 2015. 

On the basis of applications, the market is segmented into dietary supplements, functional food & beverages, 

pharmaceuticals, pet food & animal feed and others (infant formula). The dietary supplements segment is expected to 

account for 40.3% market share by the end of 2015. Revenue from this segment is 

expected to expand at CAGR of 13.7% during the forecast period. Increased awareness 

about the benefits of krill oil for infant formula application is expected to drive the 

growth of the others (infant formula) segment, registering a CAGR of 12.9% during 

the forecast period. 

Key players in the global krill oil market include Qingdao Kangjing Marine 

Biotechnology Co., Ltd., Enzymotec Ltd., RB LLC., NWC Naturals Inc., 

NutriGold Inc., Daeduck FRD Inc., Aker BioMarine SA, Neptune Technologies & 

Bioressources Inc., and Olympic Seafood AS (RIMFROST AS). 

Browse through the full Global Krill Oil Market Report 

at http://www.persistencemarketresearch.com/market-research/krill-oil-market.asp n 

USAID joins Nespresso and TechnoServe to support South Sudan’s coffee farmers 

Nespresso and TechnoServe, a development non-profit organisation, are pleased to announce a new partnership with 

the United States Agency for International Development (USAID) to strengthen efforts to rebuild the coffee industry in 

the new country of South Sudan and improve coffee farmer livelihoods. USAID will invest US$3.18 million during three 

years in the project, which has already helped revive South Sudan’s coffee industry, diversify its export market and raise 

the household incomes of smallholder coffee farmers. 

Since 2011, Nespresso and TechnoServe have worked directly with local farmers to revive high-quality coffee production 

in South Sudan, while developing commercial channels to enable its sale and export. Nespresso has already invested 

over US$2.5 million in the project. The country’s coffee industry was decimated after years of civil war, and oil now 

comprises 99% of its exports. 

To date, more than 700 farmers have been integrated into the Nespresso AAA Sustainable Quality Program, which 

provides support, training and technical assistance to improve sustainability and productivity, while maintaining the highest 

quality coffee. South Sudan’s first wet mills (equipment to process coffee cherries into coffee beans) have been established, 

and the first coffee export was sold as a Nespresso Limited Edition in France last year. 

“This new partnership with USAID will be instrumental to accelerate the progress Nespresso and TechnoServe have already 

made, working directly with South Sudanese farmers,” said Jean-Marc Duvoisin, CEO of Nestlé Nespresso. n 


12 

VitaFoods Preview 

Vitafoods Europe 

10–12 May 2016, Palexpo, 

Levels of confidence in the nutrition industry are currently riding sky-high, according to a survey 

carried out exclusively for Vitafoods Europe 2016, the global nutraceutical event. 

Researchers questioned visitors 

and exhibitors who attended last 

year’s show about their views on 

the prospects for the nutrition 

industry, the latest trends and the 

current regulatory environment. 

The results provide a fascinating 

insight into their opinions across a 

wide range of issues. 

The standout – and most 

encouraging – finding from the 

survey was that respondents feel 

overwhelmingly positive about the 

market for nutraceuticals. Among 

visitors to Vitafoods Europe, 87% 

of those surveyed said they were 

either very positive or quite 

positive about the future for the 

company they run or the business 

they work for, in terms of sales 

performance and profitability. 

Among exhibitors, the 

corresponding figure was even 

more emphatic: 94%. 

Such impressive levels of optimism 

look set to be reflected in the 

forthcoming Vitafoods Europe, 

which takes place at Palexpo from 

10–12 May 2016. Now in its 20th 

year, this year’s event will be 16 

times bigger than the first in 1997, 

with more than 900 exhibitors 

covering 40,000m 2 , and over 

16,500 visitors expected to pass 

through its doors. 

Without doubt, the show has come 

a long way since the first edition – 

when it featured 100 exhibitors, 

covered 2,500m 2 of floor space 

and attracted 1,200 visitors. In 

fact, to accommodate its growth, 

Vitafoods Europe will this year 

relocate from Palexpo Halls 1 and 

2 into Halls 3, 4, 5 and 6. There 

will be more room for the 

increasing number of exhibitors 

booking space at the event and, in 

addition, a wide selection of new 

and exciting visitor attractions. 

Innovative streak 

Our survey also found that the 

nutrition industry’s innovative 

streak is alive and well. As many 

as 88% of the visitors to Vitafoods 

Europe questioned said their 

company intends to introduce at 

least one new product this year, 

while more than a fifth of 

respondents (22%) said their 

company would launch 10 or more 

new products in the next 12 

months. A third said they would be 

launching between 5 and 9 new 

products. 

Among exhibitors, 92% said they 

would launch at least one new 

product in the coming year, with 

21% planning to introduce 10 or 

more and another 19% promising 

between 5 and 9. Their responses 

indicate that there are bound to be 

plenty of innovations to see at this 

year’s Vitafoods Europe. 

In tune with this, the event will 

feature a number of attractions 

designed to showcase what’s new 

in the nutrition industry, including 

two New Products Zones – one for 

ingredients and one for finished 

products. A new addition to this 

year’s show will be the Vitafoods 

LaunchPad, where visitors can 

hear concise, bite-sized 

presentations from exhibitors 


14 


about the latest product launches 

in the nutrition industry. 

LaunchPad will take place in the 

Vitafoods Centre Stage, a new 

theatre that will play host to a 

wide selection of stimulating 

events. 

There will be further opportunities 

to discover what’s new in the 

industry with the Vitafoods 

Springboard. This will be a 

dedicated space for visitors to 

engage with start-ups and other 

entrepreneurs at the cutting edge 

of the nutrition sector. It will offer 

insights into the latest ingredients, 

products and technologies that 

make it possible to tap into current 

and future trends. 

The new Tasting Bar Spotlight, 

meanwhile, will be an extension of 

the existing Tasting Bar. It will give 

exhibitors the chance to present 

their products to visitors while 

simultaneously offering them the 

opportunity to taste and sample 

them. 

Greater consumer awareness 

Much has changed in the nutrition 

industry since Vitafoods Europe 

first took place in 1997. Chief 

among these changes, our survey 

results suggest, is that consumers 

are far more interested in diet and 

wellbeing. 

In our survey, 92% of visitors to 

Vitafoods Europe and 100% of 

exhibitors said they believed 

consumers are more 

knowledgeable about good 

nutrition now than they were two 

decades ago. In light of this, 

visitors and exhibitors both cited 

increased consumer awareness 

about nutrition as the biggest 

opportunity for the company they 

run or work for (50% and 62% 

respectively). 

The single health category area of 

most interest to the visitors in our 

survey was healthy aging, selected 

by more than a quarter of 

respondents (26%). Other popular 

choices were digestive health 

(chosen by 23%), cardiovascular 

health (22%) and weight 

management (21%). There will be 

a major focus on all of these topics 

at this year’s Vitafoods Europe 

Conference. Particularly exciting is 

the news that the conference will 

offer delegates a chance to hear 

the latest results from four major 

EU-funded nutrition projects 

exploring three of these areas: 

weight management, heart health 

and healthy aging. 

Organisers have 

announced changes 

that will increase the 

focus of the event on 

the key areas that 

matter most to visitors 

– helping them to meet 

the business 

challenges they face in 

today’s fast-moving 

market 

Health claims are important 

Another significant change in the 

nutrition industry in the past 20 

years has been the advent of new 

regulations that have made life 

much tougher for nutraceutical 

businesses. Most notable among 

these are the 2006 Nutrition & 

Health Claims Regulation and the 

Novel Foods Regulation, which – 

like Vitafoods Europe – also came 

into being in 1997. 

When our survey asked 

respondents to name the factors 

that represent the biggest 

challenges to the company they 

run or work for, stricter regulation 

was the most commonly selected 

answer, chosen by 39% of visitors 

and 37% of exhibitors. 

We also asked respondents how 

important they believed it was that 

a nutrition ingredient or product is 

associated with an EFSA-approved 

health claim. Among visitors, 84% 

considered it to be either quite or 

very important, and 81% of 

exhibitors agreed. 

Regulation is clearly a hot topic in 

the nutrition industry and 

Vitafoods Europe 2016 will offer a 

number of ways to catch up with 

the latest developments. A new 

attraction this year will be the 

Regulatory Advice Centre in 

association with EAS Strategies, 

in which visitors will be able to 

connect one-to-one with experts 

and discuss the implications of 

global regulations in the nutrition 

sector. There will also be major 

focus on regulation at the 

Vitafoods Centre Stage. 

At the Vitafoods Europe 

Conference, meanwhile, EAS 

Strategies will present a special 

extended and in-depth workshop 

exploring a roadmap for bringing 

new nutritional ingredients to the 

EU market. The conference will 

also feature a look at the 

regulatory aspects of packaging, 

including the tricky issue of 

intellectual property, from law firm 

Bird & Bird. Tickets for the 

conference are available to 

purchase at vitafoods.eu.com/prpreview. 

Increased focus on business 

challenges 

Despite its continued success, 

Vitafoods Europe isn’t standing 

still. Organisers have announced 

changes that will increase the 

focus of the event on the key 

areas that matter most to visitors 

– helping them to meet the 

business challenges they face in 

today’s fast-moving market. 

The show will continue to serve 

the nutraceutical market but will 

be focused on four distinct 

sectors, as follows: 

n Ingredients & raw materials 

n Finished products 

n Contract manufacturing & 

private label 

n Services & equipment. 

This means the event will offer 

more content specifically 

concentrating on each of these 

areas, ensuring a richer experience 

for visitors. Vitafoods Europe will 


VitaFoods Preview 15 

now cover the whole spectrum of 

the nutraceutical industry, with 

Finished Products Europe 

becoming fully integrated within 

the Vitafoods Europe brand. 

And that’s not all. Vitafoods 

Europe 2016 will also see the 

introduction of a host of innovative 

new attractions that will put the 

emphasis on great content, 

interactivity and really bringing 

nutrition to life. 

Premiering in 2016 will be the 

Sports Nutrition Zone, where 

visitors can discover the very 

latest developments in the exciting 

and fast-growing sports nutrition 

category. In the Optimal Health 

Testing Centre, meanwhile, 

exhibitors will demonstrate how 

it’s possible to identify specific 

health needs and deliver tailored 

nutrition solutions to meet them. 

In the new Life Stages Theatre, 

leading independent experts will 

discuss specific nutrition 

requirements for consumers of all 

ages, from infant to senior. There 

will be stimulating panel 

discussions tackling current hot 

topics, such as personalised 

nutrition, appealing to millennial 

consumers, addressing allergies, 

and optimal nutrition for infants 

and children. 

Elsewhere, a new Packaging 

Innovation Centre will provide an 

insight into advances in packaging 

technology, with a focus on hot 

topics such as design, delivery 

systems, convenience, labelling 

and sustainability. 

All the new additions for 2016 will 

build on the many existing, 

successful attractions that have 

proved popular with visitors in 

previous years, including the 

Innovation Tours with 

NutriMarketing, which will focus on 

five topics: the importance of food 

origin, vegan food, free-from 

formulations, healthy snacking, and 

future food forms for tomorrow’s 

consumers. 

Other popular features returning 

this year include the Exhibition 

Presentation Theatre, the Tasting 

Bar, and the Market & Trend 

Overview in association with 

Innova Market Insights. The 

Omega-3 Resource Centre in 

association with GOED, which 

made its debut at Vitafoods 

Europe 2015, returns in 2016 but 

will be twice as big with many new 

features. 

Coming back for a third year 

running, meanwhile, is the 

Nutrition Capital Network 

European Investor Meeting (NCN 

Europe III), where businesses and 

individuals in the nutrition sector 

can present their ideas to strategic 

and private equity investors. NCN 

Europe III will take place on 

Monday 9 May 2016, the day 

before the show itself opens. 

In addition, NCN will host the 

Venture Den on the Vitafoods 

Centre Stage on Tuesday 10 May, 

at 4pm. In this new, exciting, fastpaced 

business pitch contest, 

three companies selected by NCN 

will compete in front of a panel of 

judges for an array of valuable 

prizes. Companies will have the 

opportunity to enter the Venture 

Den as part of the application 

process for the NCN Europe III 

investor meeting. 

A truly international affair 

As in previous years, Vitafoods 

Europe 2016 will be a truly 

international affair, with exhibitors 

from all over the world. As well as 

companies from a multitude of 

countries participating 

independently, there will be a total 

of eight national pavilions, with 

exhibitors from Belgium, China, 

Croatia, France, India, Korea, 

Poland and the US. 

Over the past two decades 

Vitafoods Europe has become the 

essential international event for 

everyone working in the global 

nutraceutical industry. This year’s 

edition will be no different. It is set 

to be the largest nutrition industry 

gathering of its kind to date, and 

will offer more exhibitors, more 

conference speakers and more 

visitor attractions than ever before. 

Vitafoods Europe 2016 is the 

perfect environment for meeting 

and connecting with new and 

existing contacts, for discovering 

what’s new and – most importantly 

– getting business done. The event 

is sure to be buzzing with 

excitement, reflecting the high 

levels of positivity we found in our 

survey of visitors and exhibitors. 

Unquestionably, it’s a great time to 

be in the nutrition industry. Make 

sure you don’t miss Vitafoods 

Europe 2016 – register today for 

your free visitor’s pass at 

vitafoods.eu.com. n 

Vitafoods Europe 2016 



16 


Arjuna: Proactive curcumin research 

Arjuna Natural Ltd. is investing more than 10% of its 

total turnover in a clinical research program to explore 

the health benefits of its turmeric curcumin, a potent 

antioxidant, and other new healthy ingredients, all to 

be launched in 2016. This includes a total investment 

of more than US$1.5 million in studies on curcumin 

alone. 

Stand 

M74 

Extensive research is being conducted in leading 

universities and institutes in India, Australia, Italy, 

the US and Japan on BCM-95 ® , Arjuna’s leading allnatural 

curcumin. Twelve clinical studies of turmeric 

curcumin, covering a range of conditions that include 

depression, Alzheimer disease, cancer and others, are ongoing. Arjuna 

holds 12 patents for BCM-95 worldwide, and has several additional patents pending. 

“We differentiate our turmeric curcumin through a practice of extensive research and development,” explains 

Benny Antony, PhD, Joint Managing Director for Arjuna. “BCM-95 is the most researched bioavailable 

curcumin on the market, with a majority share in the US.” 

Arjuna’s curcumin is highly bioavailable thanks to the synergism between the curcumin and the compound arturmerone, 

an essential oil component of turmeric. The patented formulation method, produced in Arjuna’s own 

facility, involves extracting the maximum amount of free curcumin without synthetic additives. All raw materials 

used are completely traceable. This ensures BCM-95 is the most trusted bioavailable source of curcumin. Two 

dozen studies support the health benefits of BCM-95 Curcumin extract. n 

www.arjunanatural.com 

Lipogen: New brain ingredient for stress 

management 

Lipogen, Ltd. will exhibit its Lipogen PSPA next-generation 

PS brain ingredient, Lipogen PSPA. PSPA is a new, patentprotected 

solution for stress management and brain health 

support. 

PSPA is a natural, vegan, high-quality blend of 

phosphatidylserine (PS) and phosphatidic acid (PA). This 

precision blend has been successfully demonstrated in 

controlled clinical trials to improve the body’s stress response 

under psychological and socially demanding conditions, and as measured by lower 

levels of stress hormone (cortisol). 

Stand 

M55 

Lipogen PSPA is available in liquid and powder formats, is vegan, non-GMO and kosher certified. It 

is proven safe and effective for daily use. Lipogen holds US, EU and Canadian patents for the Lipogen 

PSPA stress-management solution. 

Lipogen PS (Memree) line contains high quality, vegetarian source phosphatidylserine (PS), an ingredient 

widely studied for cognitive health benefits. Studies reveal that PS helps improve the brain functions that 

decline with age. Specifically, it has been shown to improve memory retention and support mental 

concentration. PS is the only food ingredient with an FDA-qualified health claim related to cognitive function. 

With 25 years of specialising in natural phospholipid research, development and production, Lipogen guarantees 

its customers ingredient systems supported by the highest scientific data, technical quality and safety to meet 

the growing demand for natural cognitive health solutions. n 

www.lipogenbio.com 



GELITA: Delivering health and technical benefits with 

collagen proteins 

GELITA returns to Vitafoods Europe to showcase the 

latest science in Bioactive Collagen Peptide ® 

supplementation. As the official collagen peptide 

sponsor of the show and a market-leading contributor 

to clinical collagen peptide research, the company 

will highlight its latest findings in the areas of 

sarcopenia and cellulite treatment during the 

exhibition. Moreover, GELITA will present the future 

of soft capsule production with reduced crosslinking 

characteristics. 

Muscle strength and body toning 

As societies age and global demographics change, 

sarcopenia has evolved into a serious health 

problem. To fight the age-related loss of muscle 

mass and strength, GELITA has developed 

specific Bioactive Collagen Peptides ® named 

BODYBALANCE. A recently published clinical 

study demonstrated that a combination of 

resistance exercise and BODYBALANCE 

supplementation offers a viable approach to fight 

and prevent sarcopenia in the elderly. A new just 

finished study was investigating the effects of 

BODYBALANCE intake on body toning and 

muscle strength in young adults. The initial results are very 

promising and will be a topic for debate at the GELITA booth. 

Cellulite treatment 

The positive impact of VERISOL ® on skin health is well documented in various clinical trials. Now, a new study 

shows that these specific collagen peptides also help to restore the normal structure of the dermal and 

subcutaneous tissue in cellulite-affected body parts. By tackling the causes as opposed to the symptoms, 

VERISOL ® collagen peptides pave the way for a new therapeutic strategy to treat cellulite. Nutritional experts 

will be on stand to discuss the growing opportunities for collagen peptide supplementation in beauty- and 

health-related applications. 

Advanced capsule technology 

To further increase the application range of soft gelatine capsules, GELITA highlights GELITA ® RXL 

ADVANCED at this year’s Vitafoods. Providing decreased cross-linking and reduced drying times, the 

pharmaceutical gelatine guarantees reliable fill release and more efficient capsule production. Protected by US 

and other international patents, this gelatine grade improves dissolution and capsule shelf-life and provides 

significant benefits for the development of OTC products with faster fill release characteristics, even at high 

humidity and very warm temperatures. 

Experts on stage 

GELITA’s leadership in the field of collagenous proteins is reflected in the official Vitafoods programme, which 

will feature two presentations from GELITA experts: 

Wednesday, 11 May, 2.35 pm: Dr Holger Beck, Technical Product Manager Pharma at GELITA, will discuss 

GELITA ® RXL Gelatine and its potential for reduced cross-linking, increased fill release performance and 

improved shelf-life at the Exhibitor Presentation Theatre. 

Wednesday, 11 May, 4.15 pm: Experience how supplementation with BODYBALANCE Bioactive Collagen 

Peptides ® counteracts the onset of sarcopenia at the interactive hour on the Vitafoods Central Stage. n 

Stand 

J30 

www.gelita.com 


18 


Kaneka: Supporting an active lifestyle 

– functional ingredients for sports and healthy aging 

Kaneka Pharma Europe will showcase nutraceutical ingredients backed by 

science that assist sports performance and help to maintain a healthy body. 

One of these is Ubiquinol, the directly active form of coenzyme Q10, which 

is crucial for energy production as well as being a powerful antioxidant. 

Ubiquinol counteracts several diseases associated with aging and supports 

muscular health and recovery. The body’s natural levels decline with age 

and it is virtually impossible to compensate for this via diet alone. However, 

new application forms like granulate sticks, hard gelatine and chewable capsules as well as mouth 

sprays make supplementation easy, even on the move. The company will also be exhibiting the 

liquorice root extract Glavonoid, which helps to reduce visceral fat. 

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 most powerful lipidsoluble 

antioxidant and protects cells from free radical damage and oxidative stress. Thanks to Kaneka’s unique 

production process, it is possible to deliver Ubiquinol in several stable application forms without any detrimental 

impact on efficacy. Filip Van hulle, Senior Sales and Marketing Manager at Kaneka’s Quality of Life Division, 

explains: “Ubiquinol is scientifically proven to counteract several age-related diseases and is essential for a fully 

functioning body. The latest products target active ‘Best Agers’ who want to stay healthy, as well as athletes 

who are keen to optimise their immune defences and muscular capability.” New chewable Ubiquinol capsules 

are easy to ingest, even on the go, and have high consumer acceptance as they deliver a pleasant mouthfeel. By 

avoiding having to pass through the gastro-intestinal tract, Ubiquinol mouth sprays are rapidly absorbed via the 

lining of the mouth, while Ubiquinol granulate sticks contain a powder that melts in the mouth. All three 

application forms can be taken without water and offer additional support for healthy gums. 

Glavonoid 

Kaneka will also present the liquorice root extract Glavonoid. This provides unique dual support in fighting 

visceral fat, thanks to its ability to activate the body’s fat metabolism and suppress fat synthesis. Having held 

Novel Food status since 2011, Glavonoid can be used in food supplements and beverages based on milk, 

yoghurt, fruit and vegetables. Since 2015, Glavonoid has also been approved for extended use in foods for 

medical purposes and energy-restricted diets for weight reduction. n 

www.kanekaQ10.info 

Stand 

J12 

Frutarom Health BU and Nutrafur, S.A.: Advanced 

innovations in natural extracts from the Mediterranean. 

Frutarom Health will showcase NutraT, the next generation of all-natural 

antioxidants – with all the benefits of a healthy Mediterranean diet – for instant 

drinks. These powder formulas dissolve easily in water and soft drinks, and are 

designed to provide flavourful health support in different areas: depurative 

(detoxifying and purifying), cardiovascular, circulation and relaxation. Once the 

powder dissolves, the beverage stays clear, without turbidity, and with 

surprisingly great taste. 

Frutarom’s Health Division brings greater focus to healthy Mediterranean 

ingredients with its new member, Nutrafur S.A., Murcia, Spain. Nutrafur shares the same goals and focuses 

on the quality, safety, and efficacy of its products, and with top quality certifications of its factory, products and 

laboratory. 

As a supplier of natural, science-based, high-quality ingredients for healthy nutrition and tasty formulations, 

Frutarom Health provides effective solutions for the increasing consumer demand for natural and safe 

alternatives to support health. 

Nutrafur expands the Frutarom Health portfolio with typical Mediterranean ingredients well known for health 

benefits, including citrus extracts, such as grapefruit, bitter orange, sweet orange and others. n 

Stand 

K10 

www.frutaromhealth.com 


20 


Sternmaid: Outsourcing solutions for manufacturers 

of functional ingredients and food supplements 

SternMaid will present its wide offering of services, ranging from blending, 

drying and processing to a complete package that includes purchase of raw 

materials, co-packing, warehousing and delivery. The contract manufacturer 

has facilities for blending and optimising practically any product in the food or 

life science industry and packaging it as requested. State-of-the-art fluid bed 

technology, for example, makes it possible to adjust and standardise the 

properties of foods, ingredients and food supplements to meet individual requirements. 

From instantization, dust reduction and solubility to microencapsulation of active ingredients – fluid bed 

technology offers an enormous range of possibilities for optimising lifestyle and health products such as dietetic 

drinks, protein preparations, dry beverage bases and specialities for athletes. Since the process can be carried 

out at low temperatures, the products are normally only exposed to moderate heating between 30 and 50°C. This 

serves to protect heat-sensitive ingredients such as flavourings, vitamins and peptides, maintaining their 

nutritional and functional properties. 

Besides presenting different processing methods, SternMaid will give an insight into its blending capabilities. The 

company has a total of eight blending lines to meet all manner of different requirements. On all the lines, liquid 

ingredients can be sprayed onto the powder homogeneously through special nozzles. This permits extremely fine 

distribution of microcomponents such as flavourings, oils or emulsifiers. For highly sensitive applications like 

allergen-free foods, SternMaid has a completely separate and independent section of the plant with a countercurrent 

container blending unit designed to pharmaceutical standards. 

In the co-packing sector, too, SternMaid has the latest packaging lines and the necessary know-how for filling 

both large industrial containers and consumer packs for the retail trade. Besides filling sacks, fibreboard boxes 

and FIBCs, the lines can handle cans, tubular bags and folding boxes in sizes from 50 to 5,000 grams. n 

www.sternmaid.de 

Stand 

E69 

DSM: New survey on consumer health concerns and 

adequate nutrition for all life stages 

DSM Nutritional Products is to reveal brand new insights on consumers’ top health 

concerns around each life stage at this year’s Vitafoods. Visitors can take part in an 

interactive experience or ‘life journey’ on stand; following a path across different 

life stages, from pregnancy to healthy aging. At each point, visitors will discover the health concerns 

affecting consumers from 10 different countries in EMEA and see how these change as we grow 

older. They will also find out the science behind adequate nutrition for each life stage and learn how 

DSM’s innovative nutritional solutions can meet those needs. 

Personalised nutrition 

The trend for personalised nutrition is growing in the food industry. According to Mintel, positioning supplements 

as aids to healthy lifestyles according to life stages could resonate better with consumers. UK sales of 

demographically positioned vitamins performed well last year, highlighting that further exploration of different 

demographic groups and lifestyle needs could help to drive category sales growth. DSM’s new research will 

support its customers in better understanding consumers’ needs and visitors are welcome to discuss the findings 

in more detail. 

Premixes 

Fortitech® Premixes by DSM – a custom nutrients premixes service that can help customers develop any 

formulation to suit their needs – will be on stand again this year, with the launch of a new technical paper series 

focused on nutrition and millennials. The first paper of the series, on the deficiencies millennials face and their 

health concerns, will be available for discussion at the booth. 

Prototypes 

A range of prototypes providing nutrition for various life stages will also be available on stand. n 

Stand 

I10 

www.dsm.com 



NATECO2: New NatecoPlus processing concept complements natural 

product extraction services 

Promptly on schedule for the Vitafoods 2016 trade show 

the leading experts for CO2-extraction of NATECO2 are 

presenting their brand-new NatecoPlus concept. 

NATECO2 is a renowned global player in commercial 

extraction of active substances without any harmful 

solvent – just by pure carbon dioxide. Now within its 

new NatecoPlus program the company also starts 

offering a vast attendant range of additional commercial 

services like high-tech grinding, cutting, sieving, 

meshing and pelletising of the clients’ high valuable raw 

materials. Once again, these complementary prospects 

are guided by a state of the art laboratory for analysis 

and quality control of all natural products handled. 

NATECO2 has been specializing in CO2-extraction for more than 30 years and operates 

plants with up to 16.000 litres production capacity. By CO2-extraction vitamins and other vital 

substances are extracted, protein concentrates are defatted, deodorisations and purifications are 

performed and high quality oil are gained with vast yields – kosher, organic, ecologically friendly by using 

biogas – and absolutely solvent-free. n 

Booth 

H77 

www.nateco2.de

22 


Glatt: Optimised properties for functional ingredients 

Glatt will present state-of-the-art fluidised bed and spouted bed technologies to dry, agglomerate, 

granulate and coat various ingredients. Thanks to its comprehensive expertise, the company is able to 

provide solutions for demanding or complex applications that require precisely defined shape or solubility 

characteristics, homogenous particle sizes or the functional protection of active ingredients, for example. 

For nutritional supplement manufacturers, working with ingredients or products that are supposed to feature 

particular properties can be demanding – whether it’s a technological challenge during production, a specific 

protective role or a sensory or nutritional function. 

Glatt will showcase processes in which liquids can be spray granulated, powders can be agglomerated and 

sensitive substances can be encapsulated. Depending on the application requirements, the selection and 

combination of the right process parameters is important: how fast, if at all, should the product dissolve? When 

should the flavour or active ingredient be released? What role does bulk density play in terms of application, 

handling, storage and packaging, and how stable do the particles need to be? 

Glatt’s fluidised bed technology enables manufacturers to optimise product properties. As such, drink powders 

comprising semi-hydrophobic components or agglomerated baby foods can be produced that do not separate 

and offer both excellent solubility and homogenous particle distribution properties. 

Nutritional supplements can also be covered with functional film coatings that provide better active ingredient 

release profiles. Plus, with the help of spray granulation, it is possible to dry liquid food additives and precisely 

adjust their particle size. In Geneva, Glatt will demonstrate this with the help of Augmented Reality systems, 

including a virtual tour and interesting animations. Various samples and products will also be available. n 

Stand 

L82 

www.glatt.com 

DuPont: Come and talk! 

DuPont Nutrition & Health combines in-depth knowledge of food and 

nutrition with current research and expert science to deliver unmatched 

value to the food, beverage and dietary supplement industries. We are 

innovative solvers, drawing on deep consumer insights and a broad 

product portfolio to help our customers turn challenges into high-value 

business opportunities. 

At the event, we will also be showcasing our research, in particular our 

probiotics science and innovation expertise across the Vitafoods programme: 

10 May 11.00 to 11.45 – join the Weight Management Stream 2 to hear Dr. Lotta Stenman, present: 

‘Novel, gut microbiota – targeted solutions for healthy body weight and metabolism’, and then 

participate in the live panel discussion. Recent advances in science have shown the gut microbiota play an 

important role in maintaining good health. The gut microbiota is different between lean and obese individuals, 

but it is still unclear which bacterial strains or which metabolites could causally affect weight control. The 

MetSProb study is the first large clinical study to show clear benefits for a probiotic bacterial strain and a 

dietary fibre in a healthy Western population. 

10 May 12.30 to 13.00 – Garry Mendelson PhD, will be presenting: ‘Can snacking really be good for today’s 

teens?’ This discussion will look at latest clinical research and explore whether daily consumption snacks may 

improve appetite control, diet quality, or even positively influence certain aspects of mood and cognition in 

adolescents. 

10 May 14.40 to 15.20 – Alvin Ibarra PhD, speaking as part of the Keynote Panel Discussion: ‘Is it ever too late 

to age well?’ This discussion will explore the idea further and look at core aspects within the concept of life 

stage focused nutrition solutions, optimal usage and core ingredients for longevity and good health. 

DuPont’s HOWARU ® Protect EarlyLife has been shortlisted for the Finished Product of Year in the Immunity 

Category at the NutraIngredients Awards to be held at the Starling hotel on May 11 and we are hopeful of 

repeating the success of winning in 2015. n 

Booth 

H22 

www.dupont.com 


ingredients 23 

Calcium Carbonate: A versatile functional 

food ingredient 

As well as being a valuable source of calcium, this functional ingredient can also be used to improve 

manufacturing processes such as extrusion and improve the flowability of powders. 

most abundant mineral in the 

human body. It’s also crucial for 

the proper function of nerves and 

muscles. As our bodies cannot 

produce calcium on their own, it’s 

important to consume calcium in 

the diet or through 

supplementation. For target 

groups such as adolescents and 

women over the age of 50 who 

need a higher intake, the 

consumption of functional foods 

presents a feasible approach to 

ensuring a proper supply. 

Calcium carbonate (CaCO3) is an 

outstanding and multifaceted 

mineral. It is the major constituent 

of entire mountain ranges, it is 

widespread throughout nature and 

occurs in various forms. 1 Although 

CaCO3 can also be produced 

synthetically, Omya takes a 

different approach and has 

established itself as a leading 

global supplier of naturally derived 

calcium carbonate. The 

Switzerland-based company owns 

mineral deposits all over the world, 

ensuring continuous availability. 

And, by using the latest 

technology, Omya can process the 

raw material for a wide range of 

purposes and applications. 

Essentially, the company’s 

portfolio comprises two major 

categories: high-purity natural 

Up to five times less 

Calcipur ® is required 

than the other available 

technical solutions on 

the market in order to 

attain the same calcium 

dose in the finished 

food stuff. 

calcium carbonates (NCCs) and 

functional calcium carbonates 

(FCCs). The latter are high purity 

NCCs that have overcome a 

surface recrystallisation using a 

patented technology platform of 

Omya to ensure carefully defined 

properties. 

NCC for functional foods 

As the principal component of 

bones and teeth, calcium is the 

Omya’s natural calcium 

carbonates can be used to fortify 

baby foods, beverages, cereals 

and baked goods. In particular, the 

growth of vegan alternatives to 

cow milk is a current driver. Many 

consumers now eschew cow milk 

products because of ethical or 

allergic/intolerance reasons but 

don’t want to miss out on the 

nutritional benefits. 

As a fortification agent, Omya’s 

Calcipur ® offers considerable 

benefits with a high calcium 

content of approximately 40% and 

is therefore the calcium source 

with the highest concentration of 

all existing salts. Up to five times 

less Calcipur ® is required than the 

other available technical solutions 

on the market in order to attain 

the same calcium dose in the 

finished foodstuff. Hence, 

manufacturers can minimise the 

cost of supplementation. One 

disadvantage that is often 

associated with naturally derived 

calcium carbonate is a high 


24 

ingredients 

concentration of heavy metals. 

Thanks to a thorough selection 

process, however, the 

concentrations of any potentially 

harmful components in Omya 

products are proven to fall 

significantly below the legal 

thresholds. For baby foods in 

particular, the company complies 

with very strict regulations and 

ensures that any heavy metal 

contaminants are kept to an 

absolute minimum. Furthermore, 

by using a thermal processing step 

when producing NCC for baby 

food, microbiological risks are 

dramatically reduced. 

Perfect whiteness 

Beyond fortification, NCC is also 

used in the confectionery and 

baking sector. Its excellent opacity 

and whiteness make it an ideal 

ingredient for gum-bases or 

coatings for chewing gums and 

sugar icings for fine baked goods 

and biscuits. An added benefit is 

that NCC can be used to reduce 

the amount of icing sugar in a 

recipe by as much as 35%, 

resulting in significantly fewer 

calories in the end product. 

Extrusion-aid 

Furthermore, calcium carbonate 

acts as an extrusion aid in the 

production of breakfast cereals. It 

facilitates the formation and 

homogenous distribution of fine 

gas bubbles, influencing the 

expansion and texture of the 

cereals and considerably 

increasing their crispness. In 

extruded snack products, calcium 

carbonate also induces a notable 

increase in size, meaning a higher 

efficiency in the raw materials 

input and final product output. 

FCC: perfect flow and anti-caking 

Whether they’re raw materials, 

intermediates or final foodstuffs, 

many products in the food industry 

come in powder form. For efficient 

processing and precise dosing, for 

example, powders need to be free 

flowing at all times to avoid any 

form of caking (lumping and 

agglomeration) and optimise the 

quality of the end product. Caking 

is strongly influenced by external 

factors such as temperature, 

humidity and pressure. The use of 

anti-caking agents, therefore, 

presents a practical approach to 

prevent the lumping of powder 

particles during transportation and 

storage. 

With its Omyafood ® brand, the 

company offers a functionalised 

calcium carbonate that improves 

powder flowability and, as a result, 

keeps machines cleaner, increases 

operating efficiencies and reduces 

downtime. An added advantage is 

that it produces much less dust 

than other commercially available 

powder processing solutions. 

The key factor behind 

Omyafood ® ’s excellent 

characteristics is Omya’s patented 

Functional Calcium Carbonate 

(FCC) technology, which increases 

the surface area and porosity of 

calcium carbonate molecules. By 

adding the calcium carbonates to 

the powder mixture, they coat the 

host particles and subsequently 

reduce the adhesive forces, which 

prevents the particles sticking and 

lumping together. Additionally, it 

absorbs excess moisture and oil, 



With so many sectors 

and process 

technologies to cover, 

it’s abundantly clear 

that a ‘one-size-fits-all’ 

approach doesn’t work 

with application know-how, high 

quality ingredients and by working 

closely with customers. 

Acting sustainably 

leading to perfect stability and 

flowability properties. 

Customised support 

Being a leading industry supplier 

relies on a number of important 

criteria, including compliance with 

regulatory requirements and 

certifications, highly experienced 

staff and state-of-the-art 

technology. However, those three 

pillars alone are not sufficient for 

successful long-term customer 

relationships. 

With so many sectors and process 

technologies to cover, it’s 

abundantly clear that a ‘one-sizefits-all’ 

approach doesn’t work. 

Omya’s customers benefit from 

the company’s strong commitment 

to R&D, including a brand new lab, 

its patented products and 

application know-how. Their 

experts are available all over the 

world to discuss specific customer 

requirements and deliver 

customised solutions that are 

100% fit for purpose. And, to keep 

abreast of current developments, 

science-based collaborations with 

universities and institutes form a 

substantial part of their business. 

In addition to its portfolio of 

calcium carbonates, Omya also 

possesses a distribution business 

with a huge range of different 

ingredients. As a result, holistic 

solutions and innovative product 

concepts are brought to life by 

combining employee experience 

1 http://www.ima-europe.eu/about-industrial-minerals/industrial-minerals-imaeurope/calcium-carbonate 

Naturally derived calcium 

carbonate provides a 

contemporary solution for modern 

demands. Considering the 

environmental concerns 

associated with nanoparticles, 

calcium carbonates offer an 

attractive alternative to silicates in 

a wide range of applications. And, 

with a reliable source of mineral 

deposits for the next 100 years, a 

continuous supply is guaranteed. 

One vital pillar in Omya’s 

corporate philosophy is the gentle 

and responsible treatment of 

nature. As such, their commitment 

goes far beyond legislative and 

regulatory compliance. For 

example, the company has a policy 

of redeveloping source locations to 

restore the ecological balance and 

is always searching for innovative 

approaches to improve its 

environmental performance. n 

Omya 

www.omya.com 

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 THINK! 



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The ideal package... 

to get noticed in the food industry 

food europe 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 processes. It covers the latest technologies and hot issues within the following main sections: 

Analysis and Quality Control > Processing and Packaging > Ingredients 

For more information about advertising in 

future publications of food magazine, please contact: 

John Fall john@foodmagazine.eu.com 

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For editorial enquiries please contact: Juliet Hoskins jhoskins@editor.eu.com


Jump-start your juice: Enhancing beverages 

with oat beta glucan 

From energy-packed juices to meal-replacement smoothies, functional beverages are increasingly 

becoming part of a healthy lifestyle. Not only do they offer a variety of nutritional benefits including 

digestive health, satiety and cholesterol management, functional beverages align with trends for 

convenience and portability. 1 

As manufacturers launch new 

products to meet demand in this 

category, fibre is rising to the top 

of their ingredient lists. In fact, 

there was a 56% increase in 

beverages launched containing 

fibre globally from 2010 to 2014. 2 

And while there are many fibre 

ingredients that may be 

appropriate for this category, oat 

beta glucan is an ideal option 

because of the many nutritional 

benefits it provides. 

Oat beta glucan helps maintain 

healthy blood cholesterol and 

promotes healthy post-prandial 

glycaemic response. It can also 

support gastrointestinal health and 

assist in weight management 

through calorie and fat reduction. 

Emerging data also indicates that 

intake of oat beta glucan may help 

promote satiety. 3 

However, not all oat beta glucan 

ingredients work well in beverage 

applications. While taste is a main 

purchase driver for many 

consumers, it is imperative that 

manufacturers choose an oat beta 

glucan that doesn’t impact the 

final taste and texture of their 

beverage. This can be achieved by 

keeping the following in mind 

during testing: 

Claims and purity 

Before adding oat beta glucan to a 

beverage, manufacturers should 

consider the quantity needed to 

qualify for specific health benefit 

claims. In order to reach the 

desired quantity, concentration will 

be calculated based on serving 

size. The smaller the serving size, 

the more concentrated the oat 

beta glucan, and the thicker the 

drink. A higher-purity beta glucan 

won’t require as much of the 

ingredient to be added, which may 

alleviate ‘thickness’ and ultimately 

provide a cleaner taste and 

texture. 

Solubility and stability 

For beverage applications, it is 

1 Euromonitor Passport; Corporate Strategies in Health and Wellness, December 2014. 

2 Innova Market Insights, 2015. 

3 EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA); Scientific Opinion on the substantiation 

of health claims related to beta-glucans from oats and barley and maintenance of normal blood LDL-cholesterol 

concentrations (ID 1236, 1299), increase in satiety leading to a reduction in energy intake (ID 851, 

852), reduction of post-prandial glycaemic responses (ID 821, 824), and “digestive function” (ID 850) pursuant 

to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal. 2011;9(6):2207. 

also extremely important to 

consider solubility. The beta glucan 

ingredient selected should be 

highly soluble, with clean taste and 

smooth texture, with no grittiness. 

In addition to solubility, 

manufacturers should look for a 

beta glucan that is acid- and heatstable 

to allow for easy integration 

into beverage formulations. 

Viscosity 

Oat beta glucans provide viscosity, 

so manufacturers should consider 

the final viscosity desired in the 

beverage and take this into 

account when using beta glucan 

ingredients at claim levels. Beta 

glucan works well in a smoothie 

because consumers expect a 

thicker mouthfeel from this type of 

drink and, ideally, formulating with 

oat beta glucan should yield a 

clean taste and rich mouthfeel. 

Formulating with oat beta glucan 

can be an easy way to add a 

variety of nutritional claims to 

functional beverages, but all the 

claims in the world won’t sell a 

product that doesn’t taste good. 

By working side-by-side with a 

supplier to carefully choose the 

right ingredient based on claims, 

purity, solubility, stability and 

viscosity, manufacturers can 

achieve the best of both worlds – 

better nutrition and great taste. n 

Heidi Cullip 

Marketing Manager, EMEA, Innovation & 

Commercial Development 

Tate & Lyle PLC 

www.tateandlyle.com 


28 

ingredients 

Cornelius addresses food ingredient trends 

in Europe 

Insect proteins, kale and algae snacks are three emerging trends within the food and drink industry, 

according to Cornelius Group, an independent European distributor of high quality and innovative 

ingredients. 

contains calcium, folate, fibre and 

vitamins A, Bs, C, K and E. 

Kale lives up to the hype of a 

superfood and has been growing in 

popularity for the last few years. 

That growth is set to continue with 

people eating it in salads, stir-frys 

and even as crisps. It is part of the 

cabbage-mustard family and these 

dark vegetables are loaded with 

vitamins A, C and K, as well as 

fibre, calcium and other minerals. 

Consumers are increasingly 

demanding products with natural 

ingredients that deliver functional 

benefits. Demand for alternative 

ingredients continues to grow 

along with foods that help to 

nourish and balance the body from 

the inside-out. 

Joy Thomas, Technical Business 

Development Manager, Health and 

Nutrition at Cornelius Group, 

takes a look at the consumer 

priorities, formulations and 

ingredients which are driving 

current trends and creating key 

opportunities for food and drink 

manufacturers and retailers. 

Back to nature 

Consumers are demanding natural 

formulations and ‘less processed’ 

food and drink – the clean label 

trend is now seen more as a 

consumer expectation as well as 

an industry standard. This is 

Kale lives up to the 

hype of a superfood and 

has been growing in 

popularity for the last 

few years 

driving manufacturers to look 

again at formulations for their 

products and remove any artificial 

ingredients and additives deemed 

unnecessary. 

A popular phrase in the health 

food industry right now is 

‘superfood’. It refers to foods that 

are low in calories and high in 

nutrients. These antioxidant-rich 

foods are considered to be 

especially beneficial for health and 

well-being. 

Superfoods include most fruits and 

vegetables as well as other foods 

like yoghurt, salmon and barley. 

Broccoli is one of the top 

vegetable superfoods because it 

Another relatively new superfood 

steadily gaining notoriety is kelp. 

Better known as algae or 

seaweed, kelp is now being 

labelled as the latest nutritional 

superhero and is set to rival kale. 

It grows in nutrient-rich waters 

and is a natural source of vitamins 

A, B1, B2, C, D and E, and 

minerals including zinc, iodine, 

magnesium, iron, potassium and 

copper. It is also a concentrated 

source of calcium and has been 

found to have natural antioxidant 

properties. 

People benefit from iodine as it 

helps to ensure the thyroid and 

pituitary functions remain efficient. 

The thyroid is responsible for 

regulating metabolism and body 

temperature and many people are 

now including kelp in their diet to 

help with weight control, as it is 

known as a natural diuretic and 

thought to be good for those 

troubled with water retention. 

Eating seaweed is not a novel 

concept. Algae is a staple part of 

diets across and in developing 

countries, whilst coastal 



communities have enjoyed the 

benefits of seaweed farming for 

centuries. 

A relatively new concept in the 

European food market is algae 

snacks. With an understanding of 

consumers’ needs for health, 

indulgence and convenience when 

snacking, food manufacturers want 

to be more creative and innovative 

in this space. Seaweed has no 

barriers to the number of food 

applications it can be used in and 

the industry has seen a rise in the 

production of seaweed crisps and 

fruit bars. 

From plant to protein 

It is a known fact that protein 

helps to rebuild muscle tissue but 

it seems the nutrient is 

establishing itself as more than a 

recommended part of meals or a 

staple to building muscle. It is now 

linked to weight management 

thanks to its satiety and ‘fuller for 

longer’ properties. 

The US market is the main driver 

in the rise of high protein 

formulations but the trend is 

spreading globally with new high 

protein food and drink products 

being launched regularly by 

manufacturers to meet growing 

consumer demand. Consumers in 

the UK, US and China all say they 

eat more protein now than a year 

ago. In the UK, 13% of consumers 

surveyed in August 2014 claimed 

to have upped their protein intake 

and we’re not finding it in 

traditional categories. For 

example, Coca Cola has 

developed a protein-enhanced milk 

and Weetabix has launched a highprotein 

version of its cereal. The 

snack and dairy sectors appear to 

be leading innovation in this area 

with protein-filled snack bars and 

yoghurts lining supermarket 

shelves. 

Consumers are aware of the need 

for sufficient protein in their diet. 

However, there is confusion about 

when is the best time to consume 

protein during the day. According 

to recent studies, protein intake 

often happens during the evening, 

when foods such as meat and fish 

are eaten in high quantities. 

Latest research suggests that 

eating protein at breakfast can 

prevent gains in body fat, reduce 

daily food intake and feelings of 

hunger, whilst stablising sugar 

levels. Spreading protein 

consumption more evenly across a 

day presents many opportunities 

for breakfast product and snack 

manufacturers to include protein 

in their formulations to help 

consumers achieve a more 

balanced approach. 

The snack and dairy 

sectors appear to be 

leading innovation in 

this area with proteinfilled 

snack bars and 

yoghurts lining 

supermarket shelves 

Protein is now also being linked to 

improved senior health. Its energy 

and muscle mass benefits could 

help to improve the functional 

ability of the aging population, 

assisting older people to lead 

more active lifestyles. 

It’s not only meat where protein is 

found. Non-animal sources can be 

found in foods such as quinoa, 

lentils, Greek yoghurt and 

chickpeas. As interest in the 

nutrient grows, manufacturers are 

seeking new protein sources. 

These include combinations of 

ancient grains such as chia and 

teff, while pulses, grains and 

seeds such as pea, maize, rice, 

hemp, lupin and linseed are also 

being used more frequently. 

Experimental proteins are also 

being created. New sources of 

protein include algae and spirulina, 

which is already used in many 

fruit-based drinks primarily for its 

general nutritional value, rather 

than protein. Insect protein in the 

form of cricket flour is another new 

source. It has already been used 

by manufacturers who promote it 

as an environmentally-friendly 

protein-rich source of nutrition. 

All these protein sources have a 

reputation for being rich in other 

vitamins, minerals and fibre, whilst 

also introducing different flavour 

and texture elements to foods. 

Additionally, they appeal to the 

consumer preference for more 

natural and less processed 

ingredients and bring protein to 

the everyday consumer in addition 

to athletes and body builders. 

Inner beauty 

Consumers are now recognising 

that diets can connect with the 

way they look and feel. They are 

demanding more products which 

are formulated using ingredients to 

help their physical appearance, as 

well as their inner wellbeing. 

Food, like any good skin product, 

can help to hydrate, boost 

circulation and promote cell 

turnover. Eating the right foods 

can help create vibrant, younger 

looking skin. 

Wild salmon includes healthy fats 

such a omega-3 which helps the 

body to function and replenish 

itself. These healthy fats are 

known to improve skin tissue and 

cell membranes, leaving the skin 

plumper and more radiant. 

Chia seeds are packed with 

antioxidants, fibre and fatty acids. 

These tiny pods keep digestion 

moving and also improve metabolic 

health, lowering the risk of heart 

disease and type two diabetes. 

Avocados are also a versatile food 

featuring numerous nutrients 

including vitamin E, oleic acid, 


30 

ingredients 

Food, like any good skin 

product, can help to 

hydrate, boost 

circulation and promote 

cell turnover. Eating the 

right foods can help 

create vibrant, younger 

looking skin 

folate and monosaturated fats. 

The so-called ‘good fats’ in 

avocados help skin retain 

moisture. 

Other ingredients for younger 

looking skin can be found in 

nutrients such as vitamins A, B, C 

and D and calcium. They help to 

produce wrinkle-reducing collagen 

and control skin cell growth, whilst 

fading brown spots. Calcium 

stimulates certain enzymes 

creating plumper skin and helps to 

improve skin barrier function, with 

vitamin B helping to soothe 

redness and improve acne 

scarring. Eating foods containing 

these vitamins and minerals which 

contain powerful anti-aging 

qualities will contribute to a 

healthier-looking complexion. 

Collagen is one of the most 

abundant proteins in the body and 

it makes up a large part of skin, 

hair and nails. It is responsible for 

giving skin elasticity, hair its 

strength, and connective tissue, 

the ability to hold everything in 

place. 

Collagen is considered a fibrous 

protein made up of amino acids. To 

boost amino acids, consuming a 

protein rich diet made up of dairy, 

eggs, lean meats and soy can 

supply the body with the nutrients 

it needs to form enough collagen 

to benefit bodies. Without it, joints 

can weaken, muscle can break 

down and skin can sag. 

Hyaluronic acid is a carbohydrate 

naturally found in the human body 

which hydrates eyes and lubricates 

joints. Also known as hyaluronan 

or sodium hyaluronate, it can be 

consumed either through a 

supplement or in a diet containing 

foods that are a natural source of 

the nutrient. Foods high in 

hyaluronic acid are leafy greens, 

root vegetables, fresh fruits and 

soy products, while homemade 

broths made from animal bones 

and skin contain it also. Red wine, 

when consumed in moderation, 

can help increase the amount of 

hyaluronic acid the human body 

produces as it contains grape skin 

which is a source of 

phytoestrogens. 

A new product to hit the market is 

the next generation of liquid 

beauty supplements, where 

collagen is consumed orally. These 

tablets or pills claim to be a blend 

of active ingredients such as 

hydrolysed collagen and hyaluronic 

acid and are easily absorbed into 

the bloodstream through the small 

In some cases 

established trends from 

one area are moving to 

new regions, while a 

few emerging trends 

have the potential to 

impact globally 

intestine. The supplements are 

said to complement a healthy diet, 

rejuvenate skin and maintain its 

youthful qualities. 

Food for thought 

Ingredients and nutrition trends 

play out differently across parts of 

Europe based upon a variety of 

factors. In some cases established 

trends from one area are moving 

to new regions, while a few 

emerging trends have the potential 

to impact globally. 

Detecting and analysing these 

trends means understanding the 

food and drink market, both 

current and future, and assists 

manufacturers and retailers to 

keep up with demand whilst 

developing and creating new niche 

markets. 

Consumers are not the only 

influencers – changing economies, 

climates and technologies are all 

shaping what, how, where and with 

whom consumers are choosing to 

eat and drink. n 

Joy Thomas 

Technical business development 

manager, health and nutrition 

Cornelius Group 

www.cornelius.co.uk 



CODE OF NATURE ® meets 

‘Naturally Crafted’ 

Consumers around the world love the taste of nature. Consequently, naturalness is generally 

popular, both in mature and emerging markets. Symrise has always followed this trend closely and 

now has consolidated its resulting expertise into its strategic platform CODE OF NATURE ® and 

developed beverage concepts that are attractively based on naturalness. In this context, Symrise 

has analysed naturalness from many different perspectives: consumer needs, expert knowledge, 

cutting-edge technologies, application areas… 

Brewed creativity 

One field Symrise has identified in 

this context is craft beverages. 

They are one of the hottest topics 

in the brewing scene. In a 

traditional environment, curious 

young brewers have brought the 

spark of innovation to a fairly 

steady industry. 

It all got started in the 1980s in 

the USA. Craft brewers began 

creating extraordinary beers that 

combine tradition and innovation. 

The results are intriguing taste 

profiles – beers that really stand 

out from the widely marketed 

beers. Thus, craft brews have 

become the game changers in the 

brewing industry. 

The craft movement has impacted 

the brewing scene in many parts of 

the world – including European 

markets. Starting in the UK, the 

trend has now gained ground in 

Scandinavia and many others. It is 

even finding popularity in some 

countries that are quite 

conservative when it comes to 

brewing, such as Germany. The 

number of newly formed small 

craft breweries is growing steadily. 

And in the meantime, the big 

brewers have adopted this trend, 

in one way or another. 

Surprisingly, to this day there is no 

legally binding definition of ‘craft’ 

as a term, although there are 

several approaches available from 

brewing associations that define 

rules for this platform. Looking at 

them, it becomes obvious that 

they have one thing in common. 

They acknowledge the fact that 

‘craft’ is closely linked with 

credibility and perception. 

Craft work 

To offer beverage producers and 

other customers both credible and 

well-perceived craft beverages, 

Symrise has collected elements 

that influence the credibility of 


32 

ingredients 

CODE OF NATURE ® meets Provenance 

Symrise has analysed naturalness from many different perspectives: consumer needs, expert knowledge, 

cutting-edge technologies, application areas… 

The next dimension 

One of the key dimensions of naturalness Symrise has discovered is Provenance: local sourcing and variants (of 

fruits, spices and herbs). Here it has identified strong consumer interest. Food and beverages containing 

ingredients with local and regional origins or fruit variants (such as Antonowka apple) are growing ever more 

popular. This development is based on many reasons: 

The next level of conscious consumption 

Consumers driven by conscious consumption are interested in short transportation routes, regional production, 

better taste and, for sure, high quality. Further, they want to be able to track the promise of ‘naturalness.’ Being 

able to do so supports trust in the product. It also reassures consumers that the industry is treating its sources 

and resources responsibly. 

A welcome variety to mainstream 

Consumers who are looking for a broader variety than that offered by mainstream products seek out new or 

unknown tastes combined with high quality. They expect an orange from Spain to have a different taste profile 

than an orange from Florida. In fulfilling these needs, fruit and spice varieties play a major role, as does the 

diversity of taste. 

Provenance concepts 

To create Provenance-based concepts Symrise wanted to first understand which key ingredients consumers 

associate with which countries of origin. These were the key questions Symrise asked: What are the key 

ingredients (fruits, spices, herbs) consumers allocate to their own country? Or which ingredients do they link to 

other regions in the world? Symrise’s latest representative survey covers exactly these questions. 

Cornelia Weiblen, Marketing Director Beverages EAME states, “Based on our representative survey, we have 

gained insights from consumers from eleven countries around the world, covering more than 30 ingredients and 

their perceived country of origin. We have also gained extensive knowledge about those eleven countries and 

their native fruits, spices and herbs. This allows us to create concepts based on consumer perceptions regarding 

a specific ingredient’s origin.” 

Knowing the different associations of consumers in various countries towards (the same) ingredients, Symrise 

can also help creating a country or regional beverage range that meets the expectations of consumers in terms of 

local ingredients. For example, if you ask a Brazilian where to locate an orange, they might give a different answer 

than an Egyptian. 

Symrise explores key flavour tonalities in even more detail. For example, it offers a variety of mango flavours from 

Asia, covering various tastes from Alphonso to Totapuri. Symrise has developed these flavours in collaboration 

with its team from Asia and additionally verified them with local consumers. Regional varieties are also available 

for apples – including European and Russian apple types – ranging from Antonovka to Topaz. All those flavour 

varieties are available as natural versions. 

Symrise uses only the best natural ingredients – directly derived from the fruit or botanical that gives the flavour 

its name. They all belong to the umbrella brand CODE OF NATURE ® where Symrise has combined its expertise in 

botanical processing and applied all traditional and unique novel separation technologies along with its decades of 

experience in selecting only the finest natural raw materials. 



‘craft.’ They include the following: 

n artisan approach 

n handcrafted (smaller batches) 

n all natural ingredients 

n infusions 

n botanicals (including hops) 

n local history 

n 

provenance (foraging for 

ingredients) 

n brewing master’s or master 

blender’s/master distiller’s 

signature – sign-off for the 

special formulation, raw 

materials and processing. 

So, to produce both credible and 

well-perceived craft beverages, 

producers should comply with 

these items – and if not with all, at 

least with the major ones. One of 

the key elements on the 

ingredients side is hops. The talk is 

not about the bitter hops. It is all 

about the aromatic hops. Based on 

the ingredients contained in those 

special hop varieties, brewers can 

achieve remarkable flavour profiles 

such as citrusy, zesty, spicy, 

herbal, piney, fruity, floral, fragrant 

or tropical notes. 

To allow beverage producers to 

achieve those profiles, Symrise 

offers a special hops edition. Their 

hops are treated with care to 

preserve the desired flavouring 

properties of the different 

varieties. The special processing 

also leads to hop extracts that are 

clear soluble. The manufacturers 

can add them at the end of the 

brewing process (even after 

filtration), enabling ‘dry hopping’, 

wherever legally permissible. 

Harald Schmidt, Category Director 

Alcoholic beverages explains: “The 

advantages for our customers 

from this special process are 

obvious – no losses due to heat 

impact during the brewing process, 

little to no filtration losses, no risk 

of sedimentation or hazing. This is 

the most efficient solution when it 

comes to impact on profiles and 

cost.” 

Extensive shelf life tests with 

Symrise hop extracts have also 

shown that the extremely high 

stability of the products could also 

benefit the stability of the final 

beer. Symrise offers a good range 

of profiling hops such as Symrise 

Eagle, Emerald and others, and 

also aromatic hop extracts such as 

Wood-, Citro-, Herba- and 

Spicehop. 

For applications other than beer, 

all hop extracts are also available 

as natural flavours. 

Beyond hops – botanical extracts 

Another application area of craft 

brewing goes even further. 

Symrise has determined a 

selection of extracts from 

Botanicals that are relevant craft 

beer profiles, for example, 

Coriander Seed, Citrus Peels, Oak 

Woods, Allspice, Juniper, Gruit 

(Blend) and many others. They are 

suitable for co-fermentation in the 

brewing process and offer a clear 

advantage: best quality in a 

standardised format. There are no 

differences from batch to batch or 

with different crops as would be 

the case with solid botanicals. 

Craft enhancers 

Beverage producers also gain 

maximum freedom of application. 

With its creative approach to 

design bespoke ‘instant crafted’ 

beers, Symrise has adopted the 

concept of ‘liquid water 

enhancers’, well known for nonalcoholic 

beverages. This range of 

Craft Drops contains exclusively 

natural flavouring ingredients from 

Symrise’s fruit and botanical 

essentials, developed under its 

Code of Nature ® platform. It 

contains innovative compositions 

such as Spicy Blue, Herbaceous 

Green and Roasted Black. When 

added to a bottle or a glass of 

beer, the beverage instantly 

adopts a craft-like character. The 

effect is added complexity, taste, 

and an exciting aroma to beers. 

And there is no limit to creativity 

as one may add the craft 

enhancers to all types of beer such 

as ale, pilsner, wheat, etc. 

resulting in distinct taste 

sensations. Using the various craft 

enhancers in a mix-and-match 

approach leaves room for 

unlimited creativity. 

Blurring boundaries 

In the meantime, the craft 

movement has spread to other 

beverage segments. The liquor 

industry, for instance, embraced 

the trend at a very early stage and 

transferred it to products that 

have long been ignored, like rye 

whisky in the USA. Further 

potential for craft liquor could also 


34 

ingredients 

lie in the discovery of traditional, 

homemade flavoured spirits or 

liqueurs. 

Cider producers, too, have 

detected the potential of craft by 

adding aromatic hop extracts to 

boost the flavour profile and add 

complexity to their drinks. A 

number of products have already 

hit the shelves. 

And more is to come. Hop-infused 

carbonated soft drinks, flavoured 

waters and other non-alcoholic 

beverages are being targeted by 

producers for the same reasons as 

ciders. They want to add 

complexity, premium elements and 

new taste sensations to their 

drinks. 

Cornelia Weiblen, Marketing 

Director Beverages EAME, says: 

“Code of Nature ® is our strategic 

platform for our naturalness 

expertise. Working across various 

disciplines, we are continuously 

feeding in new information – 

findings and developments – so 

that we can offer our customers 

innovative beverage concepts for 

their brands. With its hop flavours 

and craft drops, Symrise has 

created a highly relevant flavour 

collection. It is based on our latest 

insights from consumer research 

on naturalness and on the market 

trend towards more artisanal 

products.” 

Under the umbrella CODE OF 

NATURE ® , Symrise has combined 

its expertise in botanical 

processing and applied all 

traditional and unique novel 

separation technologies along with 

its decades of experience in 

selecting only the finest natural 

raw materials. Only the best 

natural ingredients – directly 

derived from the fruit or botanical 

that gives the flavour its name 

– are being used. 

CODE OF NATURE ® – it stands 

out. Naturally. n 

Symrise AG 

www.symrise.com 

foodeurope Keeping you up to date... 


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New research from DuPont Nutrition & 

Health identifies six health and wellness 

consumer segments 

DuPont Nutrition & Health has collected data from more than 14,000 consumers in 22 countries for 

an insight-driven research project designed to help manufacturers develop and market products in 

the health and wellness area. With health and wellness as a category growing nearly twice the rate 

of traditional foods and beverages, this research comes at an opportune time for food and beverage 

manufacturers. 

Six core consumer groups 

The DuPont Nutrition & Health 

research, conducted with 

HealthFocus ® International, helps 

food manufacturers define market 

opportunities by determining the 

motivations, needs and behaviours 

of consumer groups in today’s 

evolving food and beverage market. 

In addition to demographic and 

geographic data, the study includes 

illuminating information on health 

concerns, brand influences, 

attitudes and usage, lifestyle 

choices and parenting style. The 

segmentation results in six core 

consumer groups – Health Helpers, 

Weight Strugglers, Health Wise, 

Taste Driven, Good Life and Just 

Food – divided into nutrition as 

primary and nutrition as secondary 

clusters. 

“Eighty three percent of global 

consumers consider diet and 

nutrition important to wellbeing, 

which is greater than wealth or 

physical fitness,” said Greg Paul, 

Ph.D., MBA, Global Marketing 

Director, Consumer Segments at 

DuPont Nutrition & Health. “We 

have become increasingly proactive 

about our health, yet well-defined 

and decidedly varied segments still 

exist. Consumers portray diverse 

behaviour depending on their place 

in the spectrum of health and 

wellness. The importance of 

learning the demands of each 

segment is critical to understanding 

what motivates food purchase 

behaviour.” 

Food ingredient solutions 

In parallel with the newly available 

research, DuPont Nutrition & 

Health offers a unique and wide 

range of food ingredient solutions 

that is unmatched in the industry. 

The product range includes 

antimicrobials and antioxidants, 

cultures, emulsifiers, enzymes, 

fiber, hydrocolloids, probiotics, 

protein and tailored blends. 

Research will help 

food and beverage 

manufacturers unlock 

untapped opportunities 

“We provide manufacturers with 

the ingredients that can turn health 

and wellness challenges into 

opportunities for competitive 

advantage and profitability. Our 

technical expertise, coupled with 

our marketing insights, helps our 

customers to win the minds and 

carts of demanding shoppers,” Paul 

said. 


combines in-depth knowledge of 

food and nutrition with current 

research and expert science to 

deliver unmatched value to the 

food, beverage and dietary 

supplement industries. We are 

innovative solvers, drawing on deep 

consumer insights and a broad 

product portfolio to help our 

customers turn challenges into 

high-value business opportunities. 

More information is available 

at www.food.dupont.com. 

DuPont has been bringing worldclass 

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. 

For additional information about 

DuPont and its commitment to 

inclusive innovation, please visit 

www.dupont.com. n 




36 

ingredients 

Improving Quality of Life 

New research underlines the effectiveness of Bioactive 

Collagen Peptides ® supplementation in the fields of muscle 

growth and cellulite treatment 

With their special nutritional and technological properties, collagen peptides are enjoying 

increasing popularity in the functional food and dietary supplements market. As they are hydrolysed 

to a specific extent, they are easily digestible, highly bioavailable and readily absorbed by the body. 

Perfectly suited for the development of clean label products, collagen peptides are completely safe, 

non-allergenic and free from E-numbers. 

GELITA offers an extensive 

product range of collagen peptides 

with proven efficacy in various 

applications. As the company is 

committed to providing ingredients 

that are supported by science, all 

their collagen peptides have been 

tested in numerous preclinical and 

clinical studies to confirm their 

beneficial effects and safety. 

During the last few months, for 

example, GELITA has conducted 

further investigations to 

substantiate the benefits of its 

specific collagen peptides. One of 

these studies examined the effect 

of BODYBALANCE 

supplementation on muscle growth 

and strength in elderly people 

suffering from sarcopenia; another 

explored the potential of 

VERISOL ® to treat cellulite. Both 

studies underline the effectiveness 

of collagen peptide 

supplementation and pave the way 

for new therapeutic approaches. 

Sarcopenia – a severe downward 

spiral 

Among the many age-related 

ailments, there is one that is 

clearly underrepresented in public 

discussion – even though its 

impact on quality of life is huge. 

Sarcopenia, the age-related 

decline in muscle mass and 

reduction in functional muscular 

performance, is very often 

accompanied by a downward spiral 

with severe outcomes. It is 

associated with mobility disorders, 

increased risk of falls and 

fractures, impaired ability to 

perform activities of daily living, 

disabilities and, finally, loss of 

independence. Besides this, 

sarcopenia also places an ever 

growing burden on our health care 

systems. On average, it is 

estimated that 5–13% of elderly 

people aged 60–70 years are 

affected by sarcopenia, and the 

numbers increase to 11–50% for 

those aged 80 or above. 1 

The double blind, 

placebo – controlled 

study included 60 sarcopenic 

men aged 65 

and older, with a mean 

age of 72 years 

Ways to counteract sarcopenia 

Several investigations have shown 

that the onset of sarcopenia can 

be postponed and its progress 

decelerated by regular physical 

activity – particularly resistance 

training. Furthermore, it has been 

demonstrated that additional 

dietary proteins enhance the rate 

of post-exercise net muscle protein 

synthesis and decrease muscle 

protein breakdown following 

resistance training. However, 

although several well-controlled 

studies have shown an increase in 

strength or fat-free mass, a 

comparable number of 

investigations have yielded 

negative results too. 

Now, for the first time ever, a 

study has investigated the effects 

of solely collagen peptide 

supplementation on the body 

composition of older men suffering 

from sarcopenia. Until now, 

studies looking at collagen peptide 

supplementation have mainly 

focused on the effects on skin 

health and degenerative joint 

diseases such as osteoarthritis. 

The effectiveness in these areas is 

well proven and scientifically 

acknowledged. 

Study design 

During a three-month resistance 

training program, researchers from 

the and Sports Science at the 

University of Freiburg, Germany, 

investigated the effect of postexercise 

supplementation with 

collagen peptides. The double 

blind, placebo-controlled study 

included 60 sarcopenic men aged 

65 and older, with a mean age of 

72 years. 

The study participants were 

randomly divided into two groups. 

During the 12-week study period, 

both groups underwent the same 

guided resistance training 



program, with three sessions per 

week. The resistance training on 

fitness devices involved all of the 

larger muscle groups and lasted 

for one hour per session. 

The participants assigned to the 

treatment group were given 15 

grams of BODYBALANCE 

collagen peptides per day. These 

Bioactive Collagen Peptides® 

were provided by GELITA, the 

world’s leading expert in collagen 

science and clinical research. 

Subjects in the placebo group 

received silicon dioxide (silica), 

which was chosen because silica is 

a safe non-caloric food additive 

that is absorbed in negligible 

amounts by the small intestine. 

Therefore, it has no metabolic 

effects – in contrast to, for 

example, carbohydrates. Both the 

collagen peptides group and the 

placebo group were given the daily 

dose of 15 grams of powder 

dissolved in 250ml water. On 

training days, the participants 

were instructed to drink the 

solution as soon as possible after 

the work-out session, and no 

longer than one hour after the 

training. 

The main finding of the study was 

that BODYBALANCE further 

increases the benefits of 

resistance training. Compared 

with the placebo, participants in 

the collagen-supplemented group 

showed a significant increase in 

fat-free mass (+4.2 kg versus 

+2.9 kg) and muscle strength 

(+16.5 Nm versus +7.3 Nm), as 

well as a statistically significant 

reduction in fat mass (-5.4 kg 

versus -3.5 kg). 

A new approach to cellulite 

treatment 

Cellulite is a complex problem that 

affects 85% of women over the 

age of 20. It occurs mainly on the 

thighs, buttocks and abdomen, and 

is characterised by an orange peel 

or cottage cheese appearance. 

Cellulite involves multifactorial 

aetiologies, including genetic 

predisposition, gender differences, 

age, ethnicity, diet, sedentary 

lifestyle and pregnancy. It is 

caused by the presence of excess 

subcutaneous fat that bulges into 

the dermis, blood and lymphatic 

disorders, and perturbations in the 

dermal extracellular matrix. 

Although cellulite is often present 

in healthy, non-obese patients, 

being overweight exacerbates the 

condition. Clinical incidences of 

cellulite are positively correlated 

with body mass index (BMI). It is 

common knowledge that affected 

individuals with higher BMIs have 

a weaker, less dense connective 

tissue structure, leading to the 

increased extrusion of adipose 

tissue lobules into the dermis. 

A variety of therapies have been 

proposed for the treatment of 

cellulite, including weight loss, 

exercise, massage, and various 

topical agents, as well as oral 

supplements and functional foods. 

However, there are few 

scientifically reported studies 

examining the extent to which they 

improve the condition. The 

successful treatment of cellulite 

will ultimately depend on an 

improved understanding of the 

pathophysiology of cellulite 

adipose tissue. It is generally 

accepted that dermal and 

subcutaneous connective tissue, 

which has been weakened by an 

altered and/or disordered 

extracellular matrix, plays a key 


38 

ingredients 

role in the development of cellulite 

and contributes to the irregular 

and dimpled appearance of 

cellulite-affected skin. 

Consequently, therapies that aim 

to restore the normal structure of 

the dermis and subcutaneous 

tissue offer a meaningful approach 

to improving the condition. 

Collagen peptides support skin 

health 

GELITA’s innovative VERISOL ® 

ingredient comprises natural 

collagen peptides that have been 

specifically developed to provide 

the highest possible efficacy in 

human skin. With their special 

amino acid composition, they 

influence the skin’s collagen 

metabolism directly from the 

inside. So far, the positive effects 

on skin hydration and wrinkle 

reduction have been documented 

in several studies. 

Now, for the first time, research 

published in the Journal of 

Medicinal Food has investigated 

the ability of VERISOL ® to treat 

cellulite in normal and overweight 

women. In the double-blind, 

placebo-controlled study, 105 

women between 24 and 50 years 

of age received a daily dose of 

2.5g of VERISOL ® collagen 

peptides or a placebo 

(maltodextrin). At the end of the 6- 

month study period, a mean 

cellulite score reduction of 

approximately 9% (compared with 

the placebo) was determined in 

subjects with a normal BMI. This 

improvement was also recorded in 

overweight participants with a 

BMI of >25, although the 

beneficial effect was less 

pronounced (4% reduction). 

In terms of skin waviness, an 

average and statistically 

significant reduction of 8% was 

observed via 3D skin surface 

profile measurement after 6 

months of treatment. Moreover, 

dermal density was significantly 

improved compared with the 

placebo. After the treatment 

period, the skin tissue 

became measurably 

more compact, 

indicating a 

strengthening of the 

connective tissue. 

Finally, the 

borderline length 

between the dermis 

and the subcutis 

was notably 

shorter after 

collagen peptide 

supplementation. 

As the length of 

the borderline 

correlates with the 

degree of cellulite, 

this measurement 

also highlights cellulite 

reduction after six 

months. 

“We are really happy with the 

outcomes of these two studies,” 

commented Dr Stephan 

Hausmanns, Vice President BU 

Health & Nutrition at GELITA. 

“These results clearly illustrate the 

huge potential that collagen 

peptides have to improve quality 

of life. At the moment, we’re 

evaluating the results of our most 

recent study. We’ve recently 

investigated the effects of 

BODYBALANCE on body 

composition and toning in younger 

adults and the initial results are 

very promising. We are confident 

that we will be able to provide our 

customers with even more 

scientifically supported research to 

foster the manufacture of truly 

innovative products.” 

Application possibilities 

VERISOL ® and BODYBALANCE 

can easily be incorporated into 

various types of liquid and solid 

functional food applications, 

supplements or nutricosmetics – 

from coated tablets, capsules and 

flavoured powder mixes to 

beverages and concentrated 

ready-to-consume liquid shots or 

even luxury foodstuffs such as 

chocolate and instant coffee. With 

their excellent solubility, neutral 

taste and odour, collagen peptides 

have no negative impact on the 

sensory properties of the foods 

they are used in. 

A partner for the industry 

GELITA is a provider of premium 

ingredients. But, more than that, 

the company also delivers 

outstanding, comprehensive 

service in a wide range of business 

aspects – from the development of 

concepts, formulations and 

prototypes and selecting the ideal 

collagen proteins to process 

optimisation, technical expertise, 

marketing support and regulatory 

advice. GELITA can even take on 

partial or complete contract 

manufacturing. 

Thanks to decades of experience, 

the company’s technical experts 

are able to offer first-class 

guidance for new and established 

customers alike. At the same time, 

its research specialists are 

constantly exploring new and 

innovative application areas that 

help clients to enter new markets 

all over the world. n 

Oliver Wolf 

GELITA AG 

www.gelita.com 

1 Source: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3060646/ 



The Best of Both Worlds – The latest in fat 

mimetics for healthy indulgence 

The latest updates by scientists concerning a sixth taste – the taste of fat 1 – have again brought 

into the public eye the importance and complexity of taste when it comes to product reformulation 

and consumer appeal. Kevin Bael, Product Manager Specialty Rice Ingredients from BENEO 

discusses how food producers can maximise the benefits of fat mimetic ingredients to produce 

healthy indulgence products that taste as good as they look. 

Cookie with chocolate filling 

BENEO/© handmadepictures; 123rf 

The continued drive for healthy 

indulgence 

Guidance published by the SACN 

(Scientific Advisory Committee on 

Nutrition) on carbohydrates and 

health, 2 contains recommendations 

for consumers to limit free sugars 

to 5% of energy intake and to aim 

for 30g dietary fibre per day. 

These recommendations are one of 

the many ways that governments 

are seeking to deal with the longterm 

impact of rising obesity and 

diabetes; in 2014, roughly 39% of 

the world’s adult population were 

overweight and 13% were obese, 

whilst the worldwide prevalence of 

obesity more than doubled 

between 1980 and 2014. 3 

Nielsen’s latest report on global 

Almost two thirds 

(61%) of those that 

were surveyed by 

BENEO tried to limit or 

avoid fat and 60% tried 

to limit or avoid sugar. 

health and wellness 4 shows that: 

nearly half (49%) of global 

respondents consider themselves 

overweight, and a similar 

percentage (50%) is actively trying 

to lose weight. And they are doing 

so by making more healthful food 

choices – with help from food and 

beverage companies. Susan Dunn, 

executive vice president, Global 

Professional Services, Nielsen 

comments: “Health is going 

mainstream, as consumers around 

the globe search for better, 

healthier and smarter solutions 

that fit their lifestyle and specific 

needs. The motivation for 

manufacturers and retailers to 

foster strategies for a healthier 

world is powerful. But much more 

needs to be done.” 

This view by Nielsen is re-enforced 

by BENEO research 5 that has 

shown consumers are increasingly 

watching what they eat. Almost 

two thirds (61%) of those that 

were surveyed by BENEO tried to 

limit or avoid fat and 60% tried to 

limit or avoid sugar. More than half 

of those surveyed (51%) tried to 

get as much fibre as possible, or a 


40 

ingredients 

certain amount in their diets. The 

UK respondents were among the 

highest consumers of fibre (59%). 

The best of both worlds 

As consumers increasingly look for 

products with a better nutritional 

profile (less sugar, fat, calories), 

they still don’t want to make 

sacrifices when it comes to the 

overall indulgent experience 

conveyed by a creamy texture and 

great taste. More than 61% of 

European consumers check the 

ingredients label before they buy 

and 71% of European respondents 

surveyed by BENEO 6 also say that 

‘natural is better’. All of which are 

good reasons for manufacturers to 

place a priority on natural fat 

replacers that also provide the 

required creamy sensation and 

maintain a great taste. 

So how can dairy processors, 

confectioners and bakers create 

products that are low in fat, clean 

label and non-GMO, yet that offer 

the fat-like creaminess, body and 

mouthfeel so sought after by 

consumers? 

Ingredients delivering that 

decisive indulgent taste 

The ideal fat replacer needs to 

create a fat-like texture in the 

product that is indulgent, 

palatable, creamy, process stable, 

spreadable, has no off-taste, 

delivers in terms of volume and is 

low-calorie, as well as clean label. 

There are two different techniques 

available that enable producers to 

meet this challenge: the first is the 

single ingredient approach that 

uses either BENEO’s Orafti ® Inulin 

or rice starch (Remyline AX DR, 

Remyline XS or Remy DR) and the 

second is the system approach 

that combines both ingredients in 

optimal quantities. 

Fat out, fibre in 

Katrien Lambeens, BENEO 

Product Manager Functional 

Fibres, comments: “The reason 

that inulin is ideal for replacing fat 

in products is that its long chain 

molecular structure and its low 

solubility enable it to form fat-like 

granules in water-containing 

systems under high shear. With its 

neutral and balanced flavour, it 

does not affect the taste of the 

product, yet delivers in terms of a 

similar mouthfeel, texture and 

creaminess. In addition, the fibre 

benefits of adding inulin to 

products enables a ‘fat out, fibre 

in’ message to be communicated 

to consumers. 

Orafti ® Inulin 

Creaming Process 

Process of dispersing inulin 

particles in water into 

granules that have the same 

size as fat droplets to form a 

3D gel network (cream). 

White, opaque cream created 

that has exceptional fat-like 

texture and can replace fat up 

to 100% in a wide range of 

foods. 

Requires a shearing device 

producing high shear (any 

high efficiency mixer/colloid 

mill/homogeniser). 

Creaminess influenced by the 

type of inulin used, its 

solubility and the amount of 

shear/mechanical energy 

used. Eg lower soluble inulin, 

higher dosing and/or higher 

shear will result in higher 

creaminess. 

A significant improvement of 

mouthfeel and creaminess is 

shown from as little as 2% 

inulin in the end-application. 

“BENEO demonstrates the 

benefits of inulin through its 

Orafti ® Inulin Creaming process. 

This process uses BENEO’s 

chicory fibre inulin in watercontaining 

systems, such as dairy 

desserts, cream cheese spreads, 

processed cheeses, yoghurts, 

sauces and sausages and creates 

a fat-like cream using shearing 

force to deliver excellent texture. 

Its versatile range of five different 

grades of inulin allows BENEO to 

fulfil individual requirements in 

terms of texture and creaminess of 

various applications. 

Orafti ® Inulin is a natural, non- 

GMO, clean label prebiotic fibre 

that is derived from chicory root 

via a gentle hot water extraction 

method, unlike some other fibres 

that are artificially or chemically 

made. It can replace fat by up to 

100%, is a valuable source of fibre 

and at maximum 2kcal/g helps to 

significantly reduce the calorie 

count in fat-reduced products. 

Improved structure and 

mouthfeel with rice starch 

Also rice starch can help to reduce 

fat in products that still convey a 

creamy texture and mouthfeel. 

Additionally, regular rice starch 

can also be used to improve a 

product’s structure. Having the 

smallest granule size (2–8µm) in 

the starch family, rice starch 

perfectly mimics the perception of 

fat globules in the mouth. Its 

unique molecular structure creates 

smooth soft gels with high 

creaminess and transparency. Rice 

starch obtains textures ranging 

from short to long, making it ideal 

for use as a fat replacer with short 

texture puddings, flans and 

mousses, as well as longer texture 

yoghurts and creamier desserts. 

Rice starch is suitable for fat 

reduction in water-based (dairy) 

and fat-based (confectionery and 

bakery fillings) systems. 

In water-based systems, waxy rice 

starch (eg BENEO’s Remyline AX 

DR or Remyline XS) is used at 

dosage levels of 1–2% to achieve a 

creamy mouthfeel. With heat, the 

granule swells and binds any water 

present in the recipe, imparting 

body and stability to the product. 

Due to its small granule size, the 

rice starch helps maintain a 

creamy texture. Also in fat-based 

systems, such as pralines or baked 

goods, the rice starch granule’s 

size is decisive. The granule itself 

doesn’t swell, but with a granular 

size comparable to fat globules 

(2–8µm) and the ability to bind 



liquid fat, it mimics the mouthfeel, 

structure and texture of a full-fat 

filling. 

Additionally, as BENEO’s rice 

starches are non-GMO, clean 

label, neutral tasting and 

hypoallergenic, they are therefore 

fat replacers that fulfil consumers’ 

needs for more naturalness, 

indulgence and health nutrition at 

the same time. 

Bringing the benefits together 

Chicory root fibre and waxy rice 

starch can also be combined 

together to bring the benefits of 

both ingredients to the final 

product. Depending on the texture 

and creaminess required in the 

final product, different variants of 

BENEO’s Remyline rice starch can 

be blended with Orafti ® Inulin with 

stunning results. 

Thanks to the many advances in 

fat mimetics from experts such as 

those at the BENEO-Technology 

Center, food producers can now 

maximise the benefits of the latest 

clean label ingredients, such as 

inulin and rice starch, to offer 

consumers the best of both worlds 

– health as well as indulgence. 

PRODUCT RECIPES 

Fat-reduced cream cheese 

The rice starch Remyline AX DR enhances body and smoothness of the 

cream cheese. Its water binding properties ensure stability of the spread 

over its shelf-life. The chicory root fibre Orafti ® HPX adds creaminess to 

the product, whilst improving the spreadability of the cream cheese. As 

a result, this combination of the dietary fibre inulin and rice starch gives 

the same sensorial experience as the full-fat version but in a more 

healthy way. 

INGREDIENTS REFERENCE WITH ORAFTI ® 

RECIPE (%) 

HPX and Remyline 

AX DR (%) 

Cream (40% fat) 59.00 - 

Cream (35% fat) - 41.90 

Skimmed milk 36.50 26.40 

Skimmed yoghurt - 18.50 

Orafti ® HPX - 3.20 

Remyline AX DR - 1.50 

Skimmed milk powder - 4.00 

Functional proteins 2.50 2.50 

Gelatin 1.00 1.00 

Pectin 0.50 0.50 

Salt 0.40 0.40 

Locust bean gum 0.10 0.10 

Cream cheese 

BENEO/© Igor Dutina; 123rf 


42 

ingredients 

Yoghurt 

BENEO/© Martin Turzak, fotolia 

Low-fat pudding 

Katrien Lambeens, BENEO Product Manager 

Functional Fibres, says: “BENEO’s inulin (Orafti ® 

HPX) replaces almost all the fat in the below recipe. 

Due to its fat-mimetic properties in water-based food 

systems, inulin contributes significantly to an 

improved creaminess perception and smooth 

mouthfeel. In low-fat aerated dairy desserts, inulin 

also stabilises the mousse, making it more easily 

processable and more stable on the shelf.” 

Fat-reduced chocolate 

filling and spread 

Rice starch allows a significant reduction in total fat 

and also opens the opportunity to have a 

considerable reduction in both trans and saturated 

fatty acid content. Its small granule size will 

contribute to a fat-like, smooth mouthfeel whilst the 

oil binding capacity will impart structure and stability 

to the fat matrix without the need for a higher melting 

fat. n 

INGREDIENTS WITH ORAFTI ® 

(%) HPX 

Skimmed milk 80.05 

Sugar 9.00 

Skimmed milk powder 2.00 

Cream (40% fat) 2.30 

Orafti ® HPX 3.00 

Modified corn starch 3.40 

Carrageenan 0.075 

Flavour 0.15 

Beta-carotene 0.020 

INGREDIENTS REFERENCE 30% FAT 

(%) RECIPE (%) REDUCED 

Sucrose 32.3 32.3 

Remy DR - 10.3 

Lactose 10.0 10.0 

Dextrose 5.0 5.0 

Cocoa powder 7.5 7.5 

Skimmed milk 

powder 11.7 11.7 

Fractionated 

vegetable fat 32.8 11.25 

Sunflower oil - 11.25 

Emulsifier qs 7 qs. 

1 Source: http://www.independent.co.uk/news/science/scientists-have-discovered-the-taste-of-fat-andsay-it-could-hold-the-key-to-tackling-obesity-10400174.html 

2 Source: https://www.gov.uk/government/publications/sacn-carbohydrates-and-health-report, published 

17th July 2015. 

3 Source: The World Health Organisation 2014 

4 Source: ‘We Are What We Eat’, Nielsen’s Global Health and Wellness Survey, January 2015. 

5 Source: BENEO commissioned consumer research in five European countries (UK, Spain, Germany, 

France and Poland) on the perception of fibre. The survey was conducted in 2012/13 by Insites, a consumer 

research agency with offices in Belgium, the Netherlands, UK and the United States. 

6 Source: BENEO’s consumer research Europe & US 2012-13 

7 qs (quantum satis) – meaning the amount which is needed. The specification of quantum satis for an ingredient 

essentially means “Add as much of this ingredient as is needed to achieve the desired result, but 

not more.” (Definition source: Wikipedia) 

Kevin Bael 

Product Manager Specialty 

Rice Ingredients 

BENEO 

www.beneo.com 


IFFA Preview 43 

IFFA 2016: Ingredients and additives in the 

manufacture of meat products 

The IFFA is the No. 1 for the meat industry and has become the driver behind trends across the 

whole sector. This also applies to the product segment of spices, ingredients and casings for which 

the IFFA is a trend barometer and so is a must for major names involved in producing ingredients 

that provide taste and functionality and also casings. It takes place in Frankfurt am Main from 7–12 

May 2016. 

In their own eyes the companies 

from this sector of ingredients and 

additives are not just supplying 

products; they also provide 

information, integrated solutions 

and knowledge. This puts trends in 

food and the nutritional ‘zeitgeist’ 

in the spotlight. 

Clean label 

Clean Label has been trending bigtime 

in the meat sector for many 

years. It gives expression to the 

demands made by consumers and 

the retail sector to have products 

that are as far as possible 

additive-free. For food 

manufacturers it is not always 

easy to unite cost-effective 

processing with the desires and 

demands of the market. In 

response to this current cleanlabel 

trend industry suppliers have 

developed compounds that do not 

contain e-numbers and assist with 

declaration requirements. These 

systems are stabilised using 

Meat substitute 

products have come all 

the way from the niche 

market of organic 

products and health 

food shops to the 

shelves of food retailers 

and discount 

supermarkets 

functional ingredients which do not 

need to be declared as additives. 

Clean labelling is also a current 

topic, not just for traditional 

products, but also in the case of 

spices for grilling and for sauces. 

Monosodium glutamate has been 

all but eliminated in such recipes, 

in particular in the case of 

products manufactured on an 

industrial scale. Today, careful 

eaters tend to define themselves 

more by what they will not eat. 

These consumers have given rise 

to a market of ‘free-from’ 

products, such as lactose-free or 

gluten-free foods. 

Meat substitute products 

These days meat consumption is a 

subject of discussion across a 

wide field of interests. While most 

consumers still believe in the 

saying that ‘meat is a slice of 

vitality’, it cannot be denied that 

vegetarian or vegan options have 

now assumed a position at the 

heart of society. Meat substitute 

products have come all the way 

from the niche market of organic 

products and health food shops to 

the shelves of food retailers and 

discount supermarkets. 

With its product expertise in the 

manufacture and processing of 

meat and convenience products, 

the supplier industry has extended 

its range to include vegetarian 

product lines. On offer are highvalue 

convenience solutions for 

vegetarian chili and bolognaise in 


44 

IFFA Preview 

addition to functional and tasteenhancing 

solutions for the 

manufacture of products similar to 

boiled sausage. In addition to 

existing hen-egg based products, 

other options are being trialled. 

Other possible options for the 

production of meat free products 

include seitan, high protein wheat 

fractions, soya proteins, other 

vegetable proteins and also tofu. 

At present, these products do not 

meet the clean-label requirement. 

Mixtures of proteins of animal and 

vegetable origin are also proposed 

for the manufacture of vegetarian 

cold cuts. Ingredients that provide 

texture and structure are 

important for sliced foods. In 

addition, their water binding 

properties should be as high as 

possible. Vegan products have 

been produced on the basis of pea 

protein. 

Premium products 

Over the last few years a market 

for premium and gourmet products 

has arisen. Consumers are no 

longer just interested in the lowest 

price. So, the ‘saving is sexy’ 

mentality is on the wane and lowprice 

stores have seen a 

corresponding decline in customer 

numbers. This has been 

accompanied by a battle for 

consumers with ever more 

discerning palates. It opens up 

markets for premium seasonings. 

The snack market is also divided 

into premium and discount 

products, with new and clever 

snack ideas being worthy of note. 

One idea is to offer complete 

recipes together with the 

appropriate seasoning, including 

sauces, functional additives and 

sprays. Contemporary snacks for 

‘out-of-home’ consumption or for 

take-away products are the result. 

Salt reduction 

The use of salt in cooking is one of 

those topics, alongside calories, 

fat and sugar, that has been 

subject of public debate over many 

years. The World Health 

Organisation (WHO) recommends 

Top themes at IFFA 2016 

The global meat industry is a dynamic growth market. Populous 

countries of Asia, Latin America, East Europe and Africa are 

characterised by rising incomes and, in many cases, a corresponding 

increase in meat consumption. Therefore there is a mounting demand 

from these countries for modern and efficient technology for 

processing meat and meat products. Besides quantity, quality is 

playing an increasingly important role as demands on product safety, 

quality and traceability rise. In western countries, the focus is on 

productivity optimisation through energy efficiency, high output, 

straight-forward cleaning processes, greater automation and 

sustainability. 

In the butchers’ trade, the key to future success is adaptation to new 

consumer eating habits and trends, such as convenience foods, 

walking food and supplementary products for butchers’ shops. 

Moreover, regionalism plays an important part in the buying decision. 

Investments in energy efficiency and the simplification of working 

processes, as well as improvements in hygiene on both the sales and 

production sides, are also important themes in the sector. 

a maximum of five grams, while 

the German Nutrition Society 

(Deutsche Gesellschaft für 

Ernährung – DGE) sets the limit at 

six grams. In Germany, men 

consume around 10 grams of salt 

per day and women 8.4 grams, 

while 20–30% of Germans are said 

to be ‘salt-sensitive’. The supplier 

industry has been grappling with 

the issue of salt reduction and salt 

substitution over a number of 

years. This year’s IFFA will present 

ideas to significantly reduce the 

salt content of boiled sausage and 

cooked ham without compromising 

on taste. Furthermore, salt 

substitutes are not only used in 

the field of traditional meat 

products, but also in convenience 

food specialities such as in the 

production of soups and sauces. 

The IFFA takes place in Frankfurt 

am Main from 7–12 May 2016 with 

halls 4.0 and 4.1 featuring the top 

names from home and abroad 

involved in all aspects of the 

product segment: ingredients, 

spices, additives and casings. They 

will include amongst others: 

Wiberg, Frutarom, Van Hees, Lay, 

Moguntia Gewürzwerke/Indasia, 

AVO-Werke, Raps, Almi, Pacovia, 

Hagesüd and Fuchs. 

The signs are good for a 

successful IFFA 2016. Messe 

Frankfurt is anticipating around 

960 exhibitors from 47 countries. 

Over 110,000 square metres of 

exhibition space, manufacturers 

will present innovative 

technologies, trends and futureoriented 

solutions for all stages in 

the meat processing chain: from 

slaughter and dismembering to 

processing, packaging and sales. 

Trade visitors are expected to 

number around 60,000 from 140 

countries. n 

IFFA Trade Fair 

www.iffa.com 


IFFA Preview 45 

RAPS: Current trends, convincing taste and high 

performance technology 

Ingredient specialist RAPS will introduce innovative ‘Trends, Taste and 

Technology’ food concepts at IFFA Frankfurt and invites visitors to taste 

new products at their ‘Performance Food Market’. As well as presenting 

veggie alternatives and a fiery chili range, the company will also 

highlight its in-depth knowledge of trend topics such as salt reduction 

and clean labelling. In addition, visitors can discover more about RAPS’ 

technologies and optimised processes for functional applications. 

Conversations, consulting and market opportunities: the latest developments are not only to be 

experienced at the booth, RAPS specialists will also be available throughout the event to discuss 

individual challenges from national and international visitors and provide application advice. “For us, IFFA is 

the ideal forum to present cutting-edge technologies and processes, as well as the latest products to partners 

from around the world, and being able to provide the spark of inspiration that leads to new ideas,” states 

Sascha Thaens, Director of Sales Management & Strategy at RAPS GmbH & Co. KG. 

Hall 4 

Booth B50 

Attendees looking for tailor-made solutions for their products and who want to learn about new developments 

in ‘Trends, Taste and Technology’ should head for the booth. And, following its success at the previous IFFA, 

RAPS encourages all visitors to join them at their booth party on Tuesday 10 May from 6pm onwards. 

For over 90 years RAPS GmbH & Co. KG from Kulmbach, Germany, has been known as a first-class supplier of 

high quality raw materials and a reliable source of innovation, technology and expertise. RAPS delivers both 

segment- and client-specific services, and processes approximately 1,100 raw materials and ingredients from 

all over the world. With a total of seven production sites in Europe and more than 900 employees worldwide, 

RAPS produces over 40,000 tons of different food ingredients and additives each year. n 

www.raps.de 

ICL Food Specialties: Texture and stability meet taste 

Protein management can deliver processing advantages for those in today’s 

ever-changing and competitive meat industry. ICL Food Specialties is a 

leading technology resource for ingredient systems that manage protein more 

effectively. With great ingredients and expertise, manufacturers can stay ontrend 

without having to sacrifice product taste, texture or stability. 

ICL Food Specialties will demonstrate their protein prowess at IFFA in Hall 

4.1 at booth D40 in Frankfurt from 07–12 May, 2016. ICL’s solutions not only 

solve functional formulation challenges, but they also help deliver cost-saving solutions. 

Hall 4.1 

Booth D40 

During the show attendees can visit the ICL Food Specialties booth to experience ‘expertise that inspires’ by 

sampling on-trend solutions including: 

n meat alternative vegetarian hot dogs delivering great taste and texture without soy proteins 

n reduced sodium frankfurters proving to be superior in bite and flavour 

n vegetarian and ham Pâté, the latter also available as a clean label formulation 

n flavourful sauces that demonstrate a customisable and balanced flavour profile. 

With the acquisition of Hagesüd in 2014, ICL Food Specialties has added valuable taste expertise to its portfolio. 

“At IFFA we will show solutions that combine our traditional strengths in texture and stability with the newly 

added expertise in taste,” said Bernd Gießmann, Lead Market Segment Meat, Poultry & Seafood and Culinary, 

ICL Food Specialties. “This comprehensive portfolio of products and unparalleled knowledge allows the industry 

custom and unique solution opportunities to satisfy evolving needs.” 

Ingredient systems can be complex and are often times reliant upon other complimentary products to deliver the 

best results. ICL’s highly-skilled application experts understand the delicate art of product formulation and work 

in partnership with customers to create innovations that satisfy ever-changing market and consumer trends. n 

www.iclfood.com 


46 

IFFA Preview 

Frutarom: Individual solutions for global trends 

At this year’s IFFA, the globally operating company Frutarom Savory Solutions 

will provide a networking platform for industry professionals. Visitors are 

invited to ‘meat’ and discuss the sector’s challenges, solutions, trends and 

enjoy tasty products in a comfortable, relaxing atmosphere. 

“Successful product and brand development is becoming more and more 

complex for manufacturers. Multiple trends drive the industry globally, and 

the impact of these trends differs, not only from continent to continent but 

also within countries. So when it comes to creating successful products for different 

markets, regional differences, local flavour preferences, production requirements and legal regulations all have 

to be taken into consideration,” states Mirjam van Veldhuizen, Marketing Manager at Frutarom Savory 

Solutions. 

At IFFA, Frutarom will provide an opportunity for open conversation and to connect with national and 

international customers, to listen to their challenges and to discuss the most suitable solutions for their 

individual needs. 

Visitors looking for comprehensive and customised solutions are at the right place with Frutarom Savory 

Solutions, hall 4, booth D21. The company’s experts are happy to discuss Frutarom Savory Solutions’ wideranging 

product and service portfolio in a convivial setting. n 

Hall 4 

Booth D21 

www.frutarom.com 

Corbion Purac: Additions to Verdad ® line 

of natural solutions 

Hall 4.1 

Booth B38 

With ongoing consumer interest in natural solutions, the meat industry continues 

looking for cleaner label options that meet consumer demand, while extending 

shelf life and safety, and enhancing quality and consistency of meat and poultry 

products. Corbion Purac will showcase solutions addressing these concerns, 

along with the knowledge and creativity that makes the solutions possible. 

“Corbion Purac brings more than 80 years of meat preservation expertise to 

the table, and customers expect us to create innovative solutions for their 

challenges,” says Marco Beltrao, Sales Manager Meat, Corbion Purac. “We 

deliver by working hand-in-hand with them on application research, new 

product support and microbiology studies.” 

Beltrao says “Corbion Purac researchers continually work on ways to enhance our existing portfolio and deliver 

unique differentiated solutions to the market. We have had great success with our clean label Verdad ® and 

PuraQ ® products. For example, Verdad Powder N6 offers benefits including extended shelf life and food safety 

and, because it is in a powder form, deliver a good taste profile and often have other advantages in production. 

Our PURASAL ® and Opti.Form ® Plus products use patented technology that delivers a high concentration 

potassium lactate and potassium lactate/diacetate blends. This patented technology also results in the cleanest 

flavor profile for potassium lactates on the market today.” 

Building on the company’s reputation as an innovative industry leader, Corbion Purac will also introduce its new 

Verdad® Avanta solutions at IFFA 2016: 

Verdad® Avanta Y100 is a patent-pending formula, labelled as vinegar and citrus fibre. Stephan Dobbelstein, 

Sales Development Manager, says it effectively delivers cook yield increase from 3–9% and improved texture 

and slice ability, while also extending shelf life and controlling Listeria in ready-to-eat meats. 

Verdad ® Avanta F100 is labelled as vinegar and jasmine tea extract (or natural flavour), and provides 

prolonged freshness in raw and processed meats like sausages. Dobbelstein says Verdad ® Avanta F100 

extends shelf life and enhances food safety while maintaining the fresh colour and flavour of raw meats, helping 

manufacturers retain consumer appeal. n 

www.corbion.com 


processing & packaging 47 

Five inspiring new processing and 

packaging solutions from GEA at IFFA 

Inspiring Food Solutions is the theme for GEA Food Processing and Packaging’s stand at IFFA in 

Frankfurt (7–12 May 2016). Five new products and two major redesigns are set to inspire visitors to 

the show. The launches include a grinder, mixer, labeller, entry-level model of the PowerPak 

thermoformer and an end-of-line automation system. These are joined by the recently introduced 

drum coater, a continuous in-line marination system, the highly respected CutMaster bowl cutter, 

an enhanced twin-log slicer and a new stand-up bag format for a continuous vertical flowpacker. 

The latest developments to the CookStar three-phase spiral oven also receive extra attention. 

New grinder, mixer and 

CutMaster 

First up from the Meat Treatment 

activity, which covers marination 

and preparation, is the new GEA 

PowerGrind 200. It is the latest 

development of GEA’s doublescrew 

grinders for both fresh and 

frozen meat. With its 200mm 

diameter grinding head, it 

supersedes the popular AutoGrind 

200 and complements the 

successful GEA PowerGrind 280. 

These robust machines are widely 

recognised as best-in-class for 

high-capacity grinding and easeof-use. 

The new GEA ProMix, a 

development of the long-running 

UniMix range, offers higher 

performance in terms of hygiene 

and safety, and is available with or 

without vacuum and as a GEA 

ColdSteam version for extremely 

Examples of home style products 

made from boneless and bone-in 

poultry with GEA MultiDrum 

rapid 

defrosting. 

The GEA 

CutMaster 

500 V bowl 

cutter, one of 

the mainstays 

of GEA’s preparation 

equipment range, benefits 

from continuous improvements 

and completes the meat 

preparation offering on the stand. 

Evolving the marination process 

Marination is represented on the 

stand with an innovative 

continuous in-line injection 

solution. Developed to boost the 

yield of bone-in and skin-on 

poultry products like chicken 

wings, drumsticks, thighs, legs and 

whole- or half birds, the GEA 

Evolution solution combines 

controlled brine injection with 

short massaging to optimise brine 

distribution. It also virtually 

eliminates post-packaging drip 

loss as well as 

reducing skin 

damage on 

products that 

should not be 

tumbled for long 

periods. The line on 

the stand features an 

AccuJector 450, brine 

injector, MultiShakers for 

transport, product spreading 

and excess brine removal at 

the infeed and outfeed. 

GEA’s poultry-parts injection process 

adds value to processed bone-in poultry 

parts by boosting yield, reducing 

processing time and increasing line 

capacity. 

Beating the drum for homestyle 

breading 

Homestyle breading is a fast 

growing trend for coating poultry 

products, and the GEA MultiDrum 

can authentically reproduce this 

coating technique in an automated 

industrial environment. The 

recently introduced machine was 

met with enthusiasm by poultry 

processors looking for an 

integrated line solution that gives 

the true homestyle look, feel and 

taste in a cost-effective way. 

Whatever your 

application 

need, GEA’s 

range of 

grinders, 

cutters and 

mixers is sure 

to meet it. 


48 

processing & packaging 

The GEA 

CookStar has 

the unrivalled 

ability to use 

steam, hot air, 

roasting, 

smoking and 

drying in any 

combination 

makes it a true 

master of 

industrial 

cooking 

Cutting-edge 

slicing 

technology: the 

GEA Slicer 

range meets 

the highest 

demand in 

flexibility and 

capacity 

Three-phase spiral oven 

Although not present at IFFA, the 

latest developments to the thirdgeneration 

GEA CookStar spiral 

oven are highlighted on the stand. 

This machine has evolved into the 

only three-phase cooking concept 

in a double spiral configuration 

thanks to its active ‘booster’ zone 

that forms a bridge between two 

large spiral zones. Its ability to use 

steam, hot air, roasting, smoking 

and drying in any combination 

makes the CookStar the most 

flexible solution for industrial 

cooking. 

GEA DualSlicer with Interleaver 

News on the slicing front is the 

extended performance of the 

recently introduced GEA 

DualSlicer. This slicer, with two 

independent drives, adjustable 

rotor head and a 3-stage 

portioning conveyor slices two or 

four calibrated logs, or two natural 

shaped logs (such as cooked ham, 

cheese, bacon and raw ham), and 

is known for consistent slice 

The whole GEA 

PowerPak range has 

been re-defined to make 

it easier for customers to 

identify a thermoformer 

for a specific application 

quality and a high capacity. The 

DualSlicer is very hygienically 

designed with perfect access from 

all sides, which guarantees an 

easy operation and profitable 

increase in efficiency. 

Entry-level thermoformer 

One of the two headliners from the 

packaging activity is a new GEA 

PowerPak configuration specially 

developed as a basic machine with 

limited functionality. The whole 

GEA PowerPak range has been redefined 

to make it easier for 

customers to identify a 

thermoformer for a specific 

application. This makes packaging 

solutions more cost-effective by 

omitting functions that are not 

required. The latest addition is an 

entry-level configuration that gives 

smaller-scale packaging operations 

access to the quality and reliability 

of the PowerPak platform. 

End-of-line automation 

An example of a larger GEA 

PowerPak is also featured on the 

stand, and this model is a 

showcase for three important 



developments launched at IFFA: an 

enhanced self-learning, automated 

technique for dieset changing that 

requires no extra tools; a new 

higher capacity GEA TiroLabel 

labeling unit; and an end-of-line 

control system that significantly 

reduces manpower requirements. 

The end-of-line is one of the few 

remaining areas where automation 

has yet to deliver significant cost 

savings. Upstream processes are 

already automated whereas 

downstream equipment still 

requires a lot of labour. The new 

GEA end-of-line control 

system changes this and 

can reduce labour costs by 

up to 50%. The line on the 

stand features a 560mm 

wide PowerPak fitted with 

a PowerGuide lane 

converger and an 

EasyCheck to detect 

metal.This PowerPak is 

equipped with the new 

generation TiroLabel 

labeler. 

The line on the stand 

features a 560 mm wide 

PowerPak fitted with a 

PowerGuide lane 

converger and an 

EasyCheck to detect 

metal 

at IFFA. It will be demonstrated on 

a continuous operation GEA 

SmartPacker CX400 producing 

flat-bottomed stand-up bags 

measuring 200 x 300mm. The 

EasyDoy looks like the popular 

doystyle bag, but is much easier to 

make and has a higher fill rate 

because the bag is taller and made 

to be filled from the top instead of 

from the side. 

You will find GEA’s 800 squaremetre 

stand D06 in hall 8 at 

IFFA. n 

Stand-up packs like Doy style (left) 

and Quatro (right) are space 

efficient and provide an excellent 

billboard for product promotion and 

information 

GEA re-defined 

its PowerPak 

family, to make 

it easier to 

specify a 

thermoformer 

for a specific 

application and 

to make 

packaging 

solutions even 

more costeffective 

New EasyDoy bag style 

for SmartPacker 

A new bag style for the 

GEA SmartPacker vertical 

flowpacker called the 

EasyDoy will be launched 

GEA FOOD PROCESSING AND PACKAGING 

GEA is one of the largest suppliers of process technology for the food industry and for a wide range of other 

industries. The company offers solutions ranging from single machines to complete production lines for the 

preparation, marination, processing, slicing and packaging of primarily meat, poultry, fish, seafood, 

confectionery, lettuce, fresh and frozen vegetables and cheese-based products. GEA.com 


50 


Fresh and safe 

Three recommendations to enhance the safety of 

fresh food packaging 

When shopping for fresh food like fruits and vegetables, meat and cheese, we often underestimate 

the added value of the packaging that contains them. Fresh food may begin on the farm, but 

hygienic packaging solutions are what ensure that the products will arrive at the point-of-sale 

safely and with the expected quality. 

In Europe and North America, for 

example, consumers of all ages 

crave healthier lifestyles. In 

particular, the middle class is a 

driver in shifting the global food 

consumption patterns from basic 

staples towards more appetising, 

nourishing and safe food. 1 As the 

middle class is expected to rise 

rapidly from 1.2 billion households 

in 2012 to more than 1.5 billion 

households by 2020, its growing 

purchasing power will further push 

this trend. As a result, retailers are 

increasingly stocking conveniently 

packaged fresh food as a healthy 

alternative to frozen or processed 

products that contain additives 

and preservatives. In North 

America, mass merchants, such as 

club stores and top-ranked Fortune 

500 company Wal-Mart, are selling 

more fresh foods and are 

projected to account for onequarter 

of fresh-food sales by 

2016. 2 

Manufacturers can capitalise on 

the popularity of fresh food with 

packaging that protects the 

product, allowing them to ensure 

high quality, enhance brand 

reputation, and remain 

competitive. However, processing 

and packaging fresh food presents 

unique challenges, including the 

need to meet safety and hygiene 

regulations. Packaging machinery 

also needs to be able to operate at 

elevated speeds while protecting 

product quality. The following are 

three recommendations to help 

manufacturers address these 

challenges and select the 

appropriate fresh food packaging 

solution. 

1. Satisfy food safety regulations 

with a knowledgeable packaging 

partner 

Around the world, food safety 

regulations are becoming more 

stringent. For example, the Global 

Food Safety Initiative (GFSI) was 

launched in 2000 following several 

food safety crises. To satisfy GFSI 

standards, leading retailers are 

working closely with governing 

bodies and regulatory authorities, 

such as the US Food and Drug 

Administration (FDA). In addition, 

the FDA passed the Food Safety 

Modernisation Act (FSMA) in 

2011, which shifted the focus from 

responding to outbreak towards 

preventing them. Under the new 

FSMA guidelines, the FDA no 

longer needs ‘credible evidence’ to 

enact a product recall. Instead, it 

now only needs a ‘reason to 

believe’ that the food has been 

adulterated or misbranded to take 

action, which implicates that 

manufacturers must follow rigid 

safety protocols along each 

production step, from harvest to 

packaging. 

Another example is the British 

Retail Consortium (BRC) Global 

Standards. In addition to being the 

main guidelines used in the United 

Kingdom and Scandinavia, the 

BRC is recognised around the 

world. Therefore, brand owners 

should seek BRC-certification to 



be global players. Earlier this year, 

the BRC launched Version 7 to 

enhance consumer safety, 

including an increased emphasis 

on hygienic packaging. The 

guidelines highlight fresh and 

frozen food as a ‘high risk’ zone 

requiring ‘a physically segregated 

area, designed to a high hygiene 

standard where practices relating 

to personnel, ingredients, 

equipment, packaging and 

environment aim to prevent 

contamination by pathogenic 

micro-organisms.’ 3 

Also recognised globally are the 

US Department of Agriculture 

(USDA) and Wisconsin Dairy 3A 

Sanitation Standards, which 

mandate that equipment should be 

designed for easy cleaning and 

sanitary processing and free of 

areas that can trap product 

residues or contaminants to 

ensure a hygienic production 

environment. When a company is 

compliant with these standards, it 

is also automatically recognised 

that its success is dependent upon 

maintaining high levels of product 

safety, legality and quality. 

Therefore, manufacturers should 

work with packaging suppliers that 

stay up-to-date with food safety 

regulations. Not only do these 

suppliers produce technology in 

line with current regulations, but 

they also function as consultants 

helping manufacturers navigate 

through complex regulatory 

requirements. This ensures the 

selection of the most appropriate 

solution for products and 

production goals. 

2. Keeping it clean 

Product residue, lingering cleaning 

agents, human contact – it seems 

like there is no shortage of 

potential contamination sources. 

Therefore, it’s crucial that 

packaging equipment, especially 

primary, is easy to clean. This can 

be achieved by making product 

contact parts easily accessible for 

cleaning through cantilevered 

design, hinged product guides and 

tool-less belt changes. In addition, 

a washdown infeed that can be 

quickly disconnected from the 

packaging machine and rinsed 

with high-pressure spray speeds 

the process and ensures product 

contact parts are thoroughly 

sanitised. Facilitated cleaning 

operations additionally reduce 

downtime and help maintain 

productivity. 

During the whole packaging 

process, food constantly comes 

into contact with many pieces of 

equipment. Without good sanitary 

practices, these surfaces could 

become a vessel of microbial 

contamination. To prevent this 

issue, manufacturers should select 

machines that are designed with 

minimum product contact surfaces 

and take care when selecting the 

materials for machine parts. 

When selecting horizontal or 

vertical form, fill and seal (FFS) 

machines, it is important that 

packaging equipment 

manufacturers incorporate 

technology constructed from FDAcertified 

materials, such as 

stainless steel. Most critical is that 

machines should be designed to 

eliminate holes and slots where 

food could be caught and become 

sources of contamination. 

Additionally, welded frames, 

spacers to prevent surface-tosurface 

contact areas where 

debris can collect, and passivated 

surfaces that are coated for 

corrosion resistance are essential 

for hygienic production. 

Additionally, minimizing horizontal 

surfaces is also important since 

residual liquids can generate 

microbial growth and leftover 

disinfecting fluids can result in 

product contamination. Surfaces 

with slopes of a few degrees will 

allow the machine to self-drain and 

eliminate these issues. 


52 


Manufacturers can reduce 

contamination from other sources, 

such as human contact, by 

incorporating automated 

packaging technology, such as 

Delta robots. Instead of humans 

handling the products effectors 

can manipulate the product for 

processing or packaging to 

eliminate contamination hazards. 

3. Freshness that lasts 

It’s a fundamental fact that food 

won’t stay fresh forever. As 

oxygen can have deteriorative 

effects, tight sealing of food 

packaging is important. Not only 

does it block oxygen, but it also 

prevents water vapor or dust from 

entering into the package, which 

would also impair product quality. 

Incorporating modified atmosphere 

packaging (MAP) technologies 

combined with hermetic sealing 

applications further helps prevent 

food products from spoiling and 

extend shelf life. MAP inserts and 

regulates various gas mixtures 

within a package and offers an 

alternative to other methods of 

food preservation, such as heat 

sterilisation or freezing. By 

extending product freshness 

without affecting the taste, quality, 

texture or nutrition and thereby 

providing high product quality 

MAP can enhance a brand’s 

reputation and grow consumer 

loyalty and, in turn, sales. 

Because fresh foods have varying 

causes of spoilage, the science 

behind MAP is based on blending 

the right percentages of gases into 

a packaging environment. The 

three gases most commonly used 

are oxygen (O2), carbon dioxide 

(CO2) and nitrogen (N2). For 

example, fresh meat necessitates 

a high amount of oxygen to stay 

fresh while hard cheese needs an 

environment of 100% carbon 

dioxide to extend its shelf life by 

up to ten weeks. 

For MAP applications, horizontal 

flow wrappers designed with longdwell 

sealing jaws ensure 

hermetically tight packaging that 

prevents gases from escaping. In 

addition, the long-dwell technology 

can be used on thick, opaque films 

to protect products that are light 

sensitive. Also, manufacturers can 

integrate MAP technology with 

VFFS machines, for products such 

as lettuce, coffee and cheese. 

Ultrasonic sealing also 

has the added benefit of 

creating a secure seal 

even through the 

product and by placing 

small remnants of food 

out of the sealing area, 

which guarantees an 

airtight package 

necessary for MAP 

In addition, ultrasonic sealing 

technology is ideal for thermosensitive 

fresh food, especially 

vertically-bagged products that 

have a tendency to spread out and 

get caught in the seal area, such 

as salad mixes. Unlike 

conventional sealing techniques, 

ultrasonic sealing uses highfrequency 

oscillation to create a 

hermetic seal, which prevents 

products such as cheese and 

lettuce from being exposed to high 

temperatures during machine 

stoppages. Ultrasonic sealing also 

has the added benefit of creating a 

secure seal even through the 

product and by placing small 

remnants of food out of the 

sealing area, which guarantees an 

airtight package necessary for 

MAP. 

Consumers young and old around 

the world will continue their 

increasing demand for 

conveniently packaged fresh food. 

With ever tightening regulations, 

1 http://blog.euromonitor.com/2013/09/special-report-rising-middle-class-threatens-global-foodsecurity.html 

2 http://www.bloomberg.com/bw/articles/2014-03-13/its-true-were-buying-more-fresh-food 

3 http://www.brcglobalstandards.com/Manufacturers/Food/FoodIssue7.aspx 

high-quality packaging technology 

is key to allowing fresh food 

manufacturers to take advantage 

of this growing demand. Fresh 

food manufacturers will need to 

update their lines with equipment 

able to incorporate the latest 

innovations supporting food 

safety, and ultimately, brand 

integrity. 

About the Author 

Martin Tanner brings more than 20 

years of experience in the 

packaging industry and is 

responsible for the product 

management, marketing and 

strategic business development of 

product division Confectionery and 

Food of Bosch Packaging 

Technology. Initially trained as an 

electrical engineer, he gained 

experience in engineering and 

project management. Mr. Tanner 

held the responsibility for the Key 

Account Management worldwide 

and previously resided in the USA, 

where he was in charge of 

National Sales Management of 

Bosch Packaging Systems AG 

(formerly known as Sigpack 

Systems AG). 

About Bosch Packaging 

Technology 

Based in Waiblingen near 

Stuttgart, Germany, and 

employing 5,600 associates, the 


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 

Martin Tanner 

Director, Business Development and 

Marketing, Confectionery and Food 


www.boschpackaging.com 



Crown & the Syrup market: a story that 

started over half a century ago 

Syrup is a significant and also typical market segment in the soft drinks consumption in France. The 

sector is worth some €350m Euros and 185 million litres are annually produced and consumed. It is 

also an area where metal has always been successful due to the inherent benefits the format has to 

offer. 

Of the total production, two thirds 

is filled into metal containers and 

Crown, as a global leader in metal 

packaging, has been at the 

forefront of this marketplace for 

over 50 years, partnering, for 

example, with the leading brand 

Teisseire. So why is metal the 

preferred option for both 

customers and consumers? 

Product protection and preserved 

quality 

Metal protects the freshness and 

quality of the product within as the 

metal container’s hermetic seal 

acts as a barrier against air and 

oxygen. Its ability to stop light 

from coming into contact with the 

syrup is also a major contributing 

factor, as the opacity of a metal 

container preserves the quality of 

ingredients – protecting the flavour 

and freshness throughout a 

product’s expected shelf-life. 

What’s more, when the container 

is opened, metal will preserve the 

product inside for longer than 

alternative packaging formats and 

cans are a more practical option 

– they chill quickly, stay colder for 

longer periods and are durable. 

Sustainability 

Metal packaging is 100% 

recyclable and also infinitely 

recyclable. Being a permanent 

resource, it can be recycled again 

and again without losing physical 

properties and it can be reused to 

make the same pack or for a 

different application. Thanks to its 

magnetic properties, steel 

recycling is easy and the 

infrastructure exists 

everywhere. The more 

metal is recycled, the 

less carbon emissions 

are generated in the 

process – recycling 

reduces the need to 

extract and use virgin 

metal, allowing us to 

save these limited 

natural resources. 

Presently, 74% of steel is recycled 

and this is set to reach 80% in 

2020. As opposed to this, the 

recycling rates for plastics in 

France reach 20%, with the 

remaining 80% of plastic packaging 

destined for either landfill or 

incineration. What’s more, as syrup 

is largely consumed by young 

people, it is a good way to educate 

the next generation about the 

recyclability of metal. 

Decoration and style 

Metal packaging is the ideal 

container when it comes to building 

shelf appeal, due to its versatile 

surface enabling the latest, cutting 

edge designs and innovations to be 

utilised. Decoration has evolved 

over the years, and current 

techniques allow for designs to be 

enhanced – such as with special 

gloss, matt or soft touch finishes. 

Boosting tactile and visual 

properties, such design concepts 

turn basic packaging into 

something unique – enticing and 

engaging the consumer to reach 

out and grab the product. Metal 

stamping technologies also widen 

design variety and create exciting 

new ways to use packaging as a 

key differentiator. For example, 

with embossing, which involves 

raising part of any surface – often 

logotype, images or other brand 

details – packaging can be felt and 

seen and help focus consumers’ 

attention. 

At Crown, we understand the 

importance of getting this 

absolutely correct and our 

production process involves a 

dedicated team working with our 

customers to ensure an end result 

that is distinctive, efficient to 

produce and above all visibly 

appealing to consumers. Teisseire 

is a prime example of how Crown 

works together with its customers. 

Through our unique blowforming 

shaping technology we engineered 

a highly creative, decorative tin 

that is convenient to use and easy 

to hold for both the young and old, 

resonating with the consumer and 

reinforcing the iconic look of a 

brand consumers know and trust.n 

Veronique Curulla 

European Marketing Manager 

Crown Holdings, Inc. 

www.crowncork.com. 


54 

Expo Pack Preview 

EXPO PACK México: A new venue 

17–20 May Mexico City, Expo Bancomer Santa Fe 

An increase in consumer demand for personalisation and convenience products is driving the 

burgeoning Latin American processing and packaging market, according to the 2015 Global 

Packaging Study from PMMI, The Association for Packaging and Processing Technologies. 

EXPO PACK México is a 4 day 

event being held from 17th 

May to 20th May 2016 at the 

Expo Bancomer Santa Fe in 

Mexico City, Mexico. This 

event showcases products like 

packaging materials & devices, 

packaging machines & 

equipment, packaging 

systems, ready-made 

packaging, measuring tools 

and devices, material handling, 

handling machines & 

equipment, material handling 

systems, warehousing devices, 

machines & equipment, storing 

systems, transportation, 

shipping, food, beverage, 

pharmaceutical, personal care, 

graphic arts, medical, chemical 

and automotive in the 

packaging materials industry. 

Now in its third decade as a 

premier processing and packaging 

trade show in Latin America, 

PMMI’s EXPO PACK México 

serves these processing and 

packaging buyers representing 

multiple vertical markets. Newly 

located in the Santa Fe financial 

district of Mexico City, 90% of 

EXPO PACK México’s 204 

thousand net square feet of 

exhibition space is sold. 

Direct contact with 

cutting edge packaging 

and processing 

technology 

“EXPO PACK México annually 

offers the most diverse networking 

forum in Mexico, providing direct 

access to leading international and 

domestic suppliers and 

strengthening the relationships 

with buyers in the processing and 

packaging industries,” says 

Gerardo Barajas, director, EXPO 

PACK México. “With our 

experience, we know that 

attendees each year look for 

solutions to reduce time and costs, 

to shorten their production cycle, 

increase production volume, and 

find original and innovative valueadding 

packaging designs.” 

In 2015, processing and packaging 

professionals throughout Mexico, 

including buyers from Puebla, 

Queretaro, Guanajuato, Morelos 

and the State of Mexico attended 

EXPO PACK México. International 

buyers included attendees from 

Brazil, Colombia, Costa Rica, El 

Salvador, Guatemala, Honduras, 

Peru and Venezuela, among 


Expo Pack Preview 55 

others. In total, more than 25,000 

domestic and international 

attendees from more than 30 

countries are expected to visit 

more than 1,000 exhibitors from 

20 different countries. 

New venue 

Despite breaking records annually 

for either attendance or exhibit 

space, EXPO PACK México never 

stops seeking ways to offer 

exhibitors and attendees a better 

event experience. To improve 

accessibility and accommodate the 

show’s growing needs, show 

producer PMMI, The Association 

for Packaging and Processing 

Technologies, will move the show 

to Expo Bancomer Santa Fe, May 

17–20, 2016. 

The modern, first-class venue on 

the western side of Mexico City 

offers exhibitors an open floor 

plan, high ceilings and over 32,400 

square meters of exhibit space. 

Visitors will find the convention 

centre easy to access with a 

modern transportation 

infrastructure connecting Santa Fe 

to the entire Mexico City area. For 

Ecolean: Welcome to a 

Lighter World 

In addition to participating at this 

year’s EXPO PACK México, Ecolean is 

also set to increase its footprint in the 

region. 

www.ecolean.com 

travellers coming from further 

distances, Toluca International 

Airport joins Mexico City 

International Airport as a 

convenient port of entry close to 

the new locale. 

“PMMI strives to provide a quality 

experience to both our exhibitors 

and attendees and are always 

looking for ways to improve the 

show,” says Charles D. Yuska, 

President and CEO, PMMI. “As we 

began our due diligence on the 

facility we surveyed visitors at 

EXPO PACK México 2015 and 

found that 96% said they would 

attend EXPO PACK in the new 

venue.” 

More than 25,000 visitors 

traditionally attend EXPO PACK 

México over the show’s four days, 

visiting more than 1,000 exhibitor 

companies. 

Considered one of the newest and 

most modern districts in Mexico 

City, Santa Fe is home to several 

multinational corporations, 

including Grupo Bimbo, Chrysler 

Group Mexico, Microsoft, Sony, 

PepsiCo and FEMSA. 

Stand 

3240 

“The timing for our increased presence in 

Latin America is perfect. Many brand 

owners are telling us that innovative and 

resource-efficient packaging solutions are 

part of their strategies to stay relevant in 

the market, and we are here to meet their demand,” 

says Andreas Jeppsson, Managing Director Ecolean Inc. 

At EXPO PACK México, Ecolean will be showing the company’s latest 

innovations such as the transparent packaging concept Ecolean Air 

Aseptic Clear, as well as demonstrating the complete range of 

lightweight packaging solutions for both chilled and ambient 

distribution. The new Ecolean filling machine EL4+ and the awardwinning 

reclosure SnapQuick will also be featured. 

You will find Ecolean at stand 3240 where visitors will be invited to step 

into ‘a lighter store’ to see products from all over the world distributed 

in Ecolean’s innovative packaging solutions. 

Santa Fe also offers 17 hotels 

within a five-minute drive, 

including six hotels within walking 

distance of Centro Bancomer. The 

area also boasts a wide range of 

restaurants, nightly entertainment 

and the second largest shopping 

centre in Latin America with 

internationally renowned shops. 

“PMMI is looking forward to 

moving the show to this modern 

facility and taking advantage of all 

the many conveniences located in 

and around the exhibition centre,” 

says Yuska. 

Education and 

promotional 

opportunities meet at 

EXPO PACK México 

Other exhibitors you will want 

to watch out for: 

Baltimore Aircoil Company 

(BAC) 

GEMU VALVULAS S.A. DE 

C.V. 

CARLO GAVAZZI MEXICO 

Bosch Rexroth Corporation 

EAMMOSCA DE MEXICO S. 

DE R.L. DE C.V. 

AROL North America Inc 

ALFA LAVAL, S.A. DE C.V. 

American Process Systems 

C & K Propack Co. Ltd 

FILTEC IDC INSPECTION 

SYSTEMS MEXICO S.A. DE 

C.V. 

BRUSHTECH EL CASTOR 

AXICON 

COMPRESORES MAQPOWER 

EMBAJADA DE ITALIA Y/O 

I.C.E. 

EquipNet, Inc. 

CHEER PACK NORTH 

AMERICA n 


www.expopack.com.mx 


56 

analysis & control 

DuPont BAX ® System X5 

Receives AFNOR Certification 

AFNOR Certification has extended its validation of the DuPont BAX ® System method to include 

the latest BAX ® System X5 PCR assays for Salmonella (QUA 18/03-11/02) and E. coli O157:H7 

(QUA 18/04-03/08). These validation extensions apply to the detection of Salmonella in all human 

and animal food products and production environments, and the detection of E. coli O157:H7 in raw 

meats, raw milk, fruits and vegetables. 

“AFNOR Certification is 

particularly important to the 

European food industry, where 

validation according to ISO 

standards is a requirement before 

an alternative method can be 

adopted by food companies or 

contract testing laboratories,” said 

Hugo Gonzalez, EMEA sales 

leader for Diagnostics, DuPont 

Nutrition & Health. “Validation of 

the BAX ® System X5 by AFNOR 

Certification allows customers to 

use these assays to quickly and 

reliably detect Salmonella and E. 

coli O157:H7 in their products with 

certainty.” 

The DuPont BAX ® System X5 is 

an automated, PCR-based 

detection method that helps food 

companies, service laboratories 

and government agencies detect 

pathogens in raw ingredients, 

finished products and processing 

environments. The 

BAX ® System X5 

is designed to 

offer fast, accurate and easy-touse 

pathogen detection that 

customers expect from the 

DuPont BAX ® System, but in a 

smaller, lightweight construction to 

provide greater testing flexibility. 

BAX ® System X5 PCR assays also 

are available for detecting Listeria 

species and L. monocytogenes and 

have been certified by the AOAC 

Research Institute (AOAC-RI) as 

an accurate and reliable method 

for detection of these organisms in 

food and environmental samples. 

AFNOR Certification is a 

European independent validation 

that analyzes alternative detection 

methods for the food industry 

based on the EN ISO 16140 

standard. For complete details of 

BAX ® System validations by 

AFNOR Certification, visit 

http://nf-validation.afnor.org/en/. 

About 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. More 

information is available at 

www.food.dupont.com. 

Certification allows 

European companies to 

more easily adopt the 

BAX ® System X5 for 

pathogen detection 

DuPont has been bringing worldclass 

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. For additional 

information about DuPont and its 

commitment to inclusive 

innovation, please visit 

www.dupont.com n 



www.fooddiagnostics.dupont.com 


analysis & control 57 

NUTRI-FACTS: An unbiased view 

of micronutrients 

DSM’s NUTRI-FACTS is a scientific information service about essential micronutrients, dedicated 

to providing customers, consumers, healthcare professionals and media representatives with 

generic, balanced scientific information on essential micronutrients such as vitamins and 

carotenoids. Below are some of the latest highlights: 

Vitamin E intake shown 

to be protective of 

blood plasma levels of 

omega-3 fatty acids 

A study from Ireland has shown 

that intake of vitamin E raises 

blood plasma α-tocopherol levels, 

which in turn leads to raised blood 

levels of PUFAs (polyunsaturated 

fatty acids), including the omega-3 

fatty acids DHA, EPA and ALA. 

Using data from the Irish National 

Adult Nutrition Survey (NANS), a 

cross-sectional dietary intake 

survey carried out on adults 

between 2008 to 2010, vitamin E 

and fatty acid intake levels were 

determined. They were able to 

show that intake of vitamin E 

raises blood plasma α-tocopherol 

levels, which in turn leads to raised 

blood levels of PUFAs 

(polyunsaturated fatty acids), 

including the omega-3 fatty acids 

DHA, EPA and ALA. Existing users 

of PUFA-containing supplements 

were eliminated from the study. 

Fatty acid intakes were not 

significantly different across the 

plasma α-tocopherol quartiles. 

However, total PUFA percentages 

increased significantly with plasma 

α-tocopherol concentration 

(p 0.001). 

There was also a strong trend 

towards increasing DHA levels, 

but it did not achieve statistical 

significance. In summary, this 

study has demonstrated that mean 

daily vitamin E intakes were 

associated with the protection of 

PUFAs, including omega-3 fatty 

acids, from lipid peroxidation. 

This conclusion is supported by a 

recent animal study in zebra fish 

that demonstrated that depleted 

body levels of α-tocopherol led to 

depletion of DHA levels in the 

brain. 

It has been calculated that the 

basal human metabolic 

requirement of 3 to 4mg/day 

tocopherol needs to be increased 

to levels of 12.5 to 20mg/day, just 

to balance out typical intakes of 

PUFAs in the typical Western diet. 

This essential role of vitamin E as 

an antioxidant has been 

recognised by the European Food 

Safety Authority (EFSA). After 

reviewing all available evidence, it 

concluded that vitamin E 

contributes to the protection of 

cell constituents from oxidative 

damage. 


58 


Low serum vitamin D 

levels increase risk of 

stress fractures of the 

foot 

A retrospective study of a cohort 

of 124 patients with stress 

fractures of the foot showed that 

83% of them had circulating serum 

25-hydroxyvitamin D levels below 

40ng/mL. These results suggest 

that active patients at higher risk 

of stress factures may require a 

higher vitamin D intake than the 

average individual. 

The key physiological function of 

vitamin D is to ensure adequate 

bone mineralization and turnover 

through maintenance of serum 

calcium and phosphorous levels. 

Insufficiency can lead to 

osteoporosis, reduced bone 

mineral density and increased 

risk of bone fracture. The current 

retrospective study looked 

at circulating serum 

25-hydroxyvitamin D levels in 

patients measured within three 

months of the diagnosis of a stress 

fracture of the foot. The Vitamin D 

Council defines sufficiency as 

serum 25-hydroxyvitamin D levels 

of 40ng/mL. The study found that 

83% of the patients with stress 

fractures had levels below this. 

Previously, a double-blind, 

placebo-controlled trial carried out 

with female military recruits had 

shown that the incidence of stress 

fractures could be reduced by 20% 

with a daily intervention of 

2000mg calcium and 800 IU 

vitamin D. In a similar casecontrolled 

study of 600 female 

navy recruits, it was shown that 

those with serum vitamin D levels 

of less than 20ng/mL were twice 

as likely to suffer a fracture of the 

leg than those with levels of 

40ng/mL or more. 

The Endocrine Society has 

suggested that adults with vitamin 

D deficiency should supplement 

with 6000 IU per day for eight 

weeks in order to achieve serum 

25-hydroxyvitamin D levels of 

greater than 30ng/mL. Hence, it 

appears that greater serum 

concentrations of vitamin D than 

previously thought may be 

required to prevent stress 

fractures in active individuals. 

Modest regular intake 

of fish oil shown to 

significantly reduce 

blood pressure in 

adults with systolic 

hypertension 

Systolic hypertension is a major 

risk factor for the onset of strokes 

and cardiovascular disease. A new 

double-blinded, randomised 

controlled trial has shown that a 

daily dose of fish oil containing 

0.7mg docosahexaenoic acid 

(DHA) and eicosapentaenoic acid 

(EPA) taken for eight weeks was 

able to reduce systolic blood 

pressure by a clinically significant 

5mmHg in adults with systolic 

hypertension. 

High blood pressure 

(hypertension) is largely caused by 

reduced arterial reactivity and 

stiffness. Approximately half of 

adult males and a third of adult 

females in the United Kingdom 

have untreated hypertension 

(ie systolic blood pressure of more 

than 160mmHg and diastolic blood 

pressure of more 100mmHg) and 

hence are at considerably greater 

risk of cardiovascular disease. 

In the current trial, a daily dose of 

fish oil containing 0.7mg DHA and 

EPA taken for eight weeks was 

able to reduce systolic blood 

pressure by a clinically significant 

5.2mmHg in adults with systolic 

hypertension. This intake level of 

DHA and EPA can be achieved 

using two to three portions of oily 

fish a week or daily consumption 

of two typical fish oil capsules. 

The trial took place in the 

United Kingdom and had 362 

participants. The authors 

commented that a reduction in 

systolic blood pressure of ca. 

5mmHg would equate to an 

approximate reduction of 20% 

of the risk of cardiovascular 

disease in middle age. The use 

of a higher dose of 1.8g of DHA 

and EPA per day did not produce 

any further improvements in blood 

pressure reduction. 

This study corroborates a metaanalysis 

carried out for the Global 

Organisation for EPA and DHA 

Omega-3s (GOED) last year, 

which found that EPA and DHA 

lowered blood pressure in adults 

with hypertension by 4.5 mmHg 

systolic blood pressure and 3 

mmHg diastolic blood pressure. 


analysis & control 59 

Even in the USA, the 

elderly have difficulty in 

achieving an adequate 

vitamin intake 

In the USA, 50% of people aged 

70 years or older did not consume 

the EAR (Estimated Average 

Requirement) for vitamins D, E 

and K, and 35 to 40% for vitamins 

C and A. Whilst for the B vitamins, 

the percentage of older people 

failing to meet the EAR was 

between 1 and 30%. 

A new study using the NHANES 

(National Health and Nutrition 

Examination Survey) data from 

2003 to 2008 has demonstrated 

that elderly people aged over 70 in 

the USA are deficient in the major 

vitamins. It also demonstrated that 

this deficiency is related to 

income, with the poorest being 

most at risk. For example, for 

vitamin B6, folic acid and vitamin 

K, 13.7%, 9.5% and 56.7% 

respectively were below the EAR 

(Estimated Average Requirement) 

where the household income 

exceeded USD 75,000 per year, 

whereas the equivalent figures for 

the poorest group (i.e., less than 

$US 25,000 per year) were 31.1%, 

19% and 75.3%. Overall, the data 

demonstrated that 50% of people 

aged 70 years or older did not 

consume the EAR for vitamins D, 

E and K, and 35 to 40% for 

vitamins C and A. Whilst for the B 

vitamins, the percentage of older 

people failing to meet the EAR 

was between 1 and 30%. 

People aged 70 years or older 

generally have poorer appetites 

and have impaired absorption of 

most nutrients, so it is even more 

important that an intake equivalent 

to the EAR is achieved. 

It has been previously 

demonstrated that the regular use 

of supplements can address this 

problem effectively, where the 

authors showed that the number 

of elderly men below the EAR for 

vitamin A, vitamin E and folic acid 

decreased from 53%, 93% and 75% 

to 4%, 14% and 7% respectively. 

Low folate levels during 

pregnancy could lead to 

children with smaller 

brains and poorer 

cognition 

A new study involving 256 Dutch 

children aged six to eight years 

has shown that low pre-natal 

folate status leads to reduced 

brain volume and reduced 

intelligence. 

A subset of 256 Dutch children 

aged six to eight years of the 

Generation R cohort has been 

assessed for brain size (using 

functional magnetic resonance 

imaging), cognition and emotional 

development, and correlated with 

folic acid status of their mothers 

during pregnancy. The study 

demonstrated that mothers who 

had insufficient folate plasma 

levels (ie 8nmol/l) during their 

pregnancy produced children with 

smaller brains and a lower 

intelligence quotient (IQ) than 

those mothers who were replete 

with folate. In the case of the 

deficient mothers, it was found 

that all parts of the child’s brain 

suffered a similar degree of 

shrinkage. However, unlike similar 

studies made when the children 

were 18 months and three years of 

age, there was no effect on 

emotional behaviour. 

Folic acid, also known as vitamin 

B9, is essential for normal cell 

division. The US Institute of 

Medicine recommends that 

pregnant mothers have a daily 

intake of 600µg/day. Normal 

recommended intakes for adults 

vary from 200 to 400µg/day. 

Folate is particularly important for 

the replication and growth of 

neural cells. It is involved in the 

methylation and synthesis of DNA. 

Folic acid deficiency in pregnant 

mothers has been shown to be a 

cause of neural tube defects (eg 

spina bifida) in their offspring. It 

has been shown that folate 

deficiency, through the epigenetic 

mechanism of methylation, can 

modify gene expression leading to 

adverse changes in brain 

development. 

An earlier study from 2012, using 

a less accurate measure of folate 

status in pregnancy (a food 

frequency questionnaire) than the 

current study, had previously 

demonstrated that higher maternal 

folate levels produced three-yearold 

children with generally higher 

levels of intelligence. n 

NUTRI-FACTS 

www.nutri-facts.org 


60 


What are babies actually eating? 

New research presented at Experimental Biology reveals startling facts about what babies are 

eating during their most formative years. The study, which analysed 11 years of food and beverage 

consumption data among babies 0–24 months in the US, shows that on any given day only 40% of 

babies are eating vegetables, and most get only about one-third the recommended amount of whole 

grains. 

Furthermore, the analysis, taken 

from the National Health and 

Nutrition Examination Survey 

(NHANES), shows that as infants 

transition from baby food to whole 

food at around nine months, there 

is a significant increase in sweets, 

salty snacks and sugar-sweetened 

beverages. By 12 months, infants 

and toddlers are consuming more 

than 5 teaspoons of added sugar 

and more than 1500 milligrams of 

sodium a day (which is the 

recommended limit for adults). 

Beech-Nut Nutrition Company, 

one of the country’s leading baby 

food makers, commissioned the 

study to better understand early 

childhood eating patterns and 

raise awareness of the need for 

more efforts that support parents 

in helping their babies build an 

authentic, joyful relationship with 

real food. 

“Mounting evidence shows that 

what children eat in the first two 

years of life is critical to obesity 

prevention and long-term good 

health, which makes what we’ve 

found in this analysis that much 

more concerning,” said Victor 

Fulgoni III, PhD, Senior Vice 

President of Nutrition Impact and 

lead researcher on the NHANES 

analysis. “It is clear we need 

strategies that squarely focus on 

that critical transition period.” 

Study facts at a glance: 

Intake of fruits, vegetables and 

whole grains increase during the 

6–8 month ‘baby food’ window 

(baby food is the primary source of 

these food groups). But babies’ 

diets start to become imbalanced 

around the nine-month mark; and 

by 12 months here is how their 

diet breaks down on any given 

day: 

n More than 60% of babies are 

getting fruit; half comes from 

100% juice, followed by 

bananas and apples 

n Less than 30% of babies are 

getting vegetables, and the 

primary source is potatoes 

(whole/mashed); by 23 

months, the primary source is 

potatoes in the forms of French 

fries and potato chips (by 

comparison, leafy greens make 

up 1% of consumption) 

n Close to 30% of babies are 

drinking sugar-sweetened 

beverages (fruit drinks and soft 

drinks); by 23 months that 

increases to almost 45% 

n Almost 40% of babies are 

eating brownies and cookies 

n Nearly 40% of babies are 

eating crackers and salty 

snacks 

n The primary sources of sodium 

are hot dogs, cured meats, 

crackers, cheese and mixed 

pasta dishes 

n The primary sources of added 

sugars are fruit drinks, soft 

drinks, cookies and brownies, 

yoghurt and ready-to-eat 

cereals. n 

Beech-Nut Nutrition Company 

www.beechnut.com 


company news 

61 

Clondalkin Kirchberg launches 

ultra-thin shrink sleeves 

Clondalkin Flexible Packaging, Kirchberg, the specialist 

producer of shrink sleeves, die cut lids and lidding foils, 

launches an ultra-thin shrink sleeve. 

The Switzerland based company (former Nyco Flexible 

Packaging) reports breakthrough developments in 

down gauging their shrink sleeves. 

Clondalkin Kirchberg is an independent supplier of 

shrink sleeves offering different grades of material for 

different applications. Over the last two years the 

company has invested heavily in research and 

development for thinner sleeves. 

Now, the company announces it has brought down their 

OPS sleeves to 40My and PET sleeves to 30My. 

Sander Kool, Sales and Marketing Manager at 

Clondalkin Kirchberg comments: “We are very excited 

that we have completed this development and that we 

can now offer thin gauge sleeves to the market. We’ve 

had an extremely positive response to the sleeves from 

our customers. The new sleeve helps customers to 

reduce both unit costs, as well as the environmental 

impact of their packaging. It is not only the reduction of 

the material that contributes to achieving this. The 

application of thinner sleeves also requires less energy 

to make the sleeve shrink around the container or 

bottle. In addition, the new OPS has an improved gloss 

that enhances the graphics on the sleeves.” 

Shrink sleeves offer the brand owners the opportunity 

for high end packaging aesthetics and superior design 

potential to make their product stand out on the shelf. 

In a production environment the shrink sleeve needs to 

have stability and constant shrink behaviour. These two 

elements have proven difficult to combine when the 

gauge of the film is being 

reduced. 

Tobias Hirschi, Technical 

Product Manager at 

Clondalkin Kirchberg, 

explains: “These new 

generation foils provide 

excellent stability on 

the sleeve lines, 

especially on conical 

yoghurt pots and bottle 

applications, where the 

first production runs 

show that the run ability 

is second to none. The 40 

Micron OPS for instance 

has the same stability as 

50 Micron alternatives”. n 

Baker Perkins founders in Hall of Fame 

Joseph 

Baker and 

Jacob 

Perkins, 

founders of 

the 

companies 

that 

eventually 

became 

Baker 

Perkins, 

have been 

inducted 

into the ‘Baking Hall of Fame’ of the American Society of 

Baking. The Society considers them responsible for 

developing a broader range of bakery technologies than 

any other bakery equipment manufacturer. 

Joseph Baker and Jacob Perkins were inducted at a 

special ceremony at BakingTech 2016 in Chicago, the 

ASB’s annual technology conference and exposition. 

In the 1860s, Joseph Baker invented a simple flour sifter 

that revolutionised home baking. About the same time, 

Jacob Perkins pioneered in steam technologies, setting 

up a company in England to build steam ovens for 

commercial bakeries. 

The companies founded by these 19th century engineers 

collaborated in building baking equipment during World 

War I and Baker Perkins was formed shortly after the war. 

The ASB Citation says, “Today, Baker Perkins equipment 

can be found in hundreds, if not thousands, of bakeries 

from Australia to Zimbabwe. They lived by their motto: 

‘We aren’t satisfied thinking our equipment or methods 

are the best they can be.’ And thus, they pushed bakery 

technology forward into today’s world and tomorrow’s.” 

The Baking Hall of Fame is an initiative to recognize 

industry innovation and entrepreneurial spirit, and new 

names are added each year. Many of the individuals 

selected for the hall are recognised for their 

achievements in organisational growth and development, 

equipment design and innovation, advancements in 

ingredient technology and processing or related service 

to the commercial baking industry. 

The American Society of Baking is a professional 

organisation comprising commercial baking professionals, 

food technologists, engineering, equipment and 

ingredient experts dedicated to advancing baking and 

baking science technology. The Baking Hall of Fame is 

located at the American Institute of Baking in Manhattan, 

Kansas and open to the public. n 


62 company news 

Wilden ® releases Pure-Fuse Diaphragms for hygienic applications 

Wilden ® , part of PSG ® , a Dover company and a worldwide leader in air-operated double-diaphragm (AODD) pump 

technology, is pleased to introduce Pure-Fuse Diaphragms that offer superior cleanability and higher performance for 

hygienic applications. 

Pure-Fuse diaphragm technology incorporates a one-piece design that eliminates product-trap areas between the outer 

piston and diaphragm that can harbor bacteria, a critical consideration for hygienic applications. This patented design 

also provides an unbroken fluid-contact surface for exceptional clean-in-place (CIP) capability and reduced 

contamination risks. Pure-Fuse combines food-grade plastics and elastomers with a stainless-steel core using no 

adhesives or nylon fabric that can contaminate process fluids in the event of a breech. In 

addition, by eliminating the outer piston Pure-Fuse diaphragms experience greatly 

reduced abrasion, which results in longer diaphragm life. 

An additional benefit of Pure-Fuse diaphragms compared to other cleanable 

diaphragms is the use of a large integral piston and full-stroke shaft that 

provide greater efficiency. This full-stroke configuration also allows the pump 

to achieve twice the dry vacuum and flow when compared to shorter-stroke 

CIP-capable diaphragms. 

Wilden Pure-Fuse diaphragms are constructed of food-grade Wil-Flex 

(Santoprene) that meets all FDA CFR 21.177, EHEDG, 1935/2004/EC and 

3-A requirements. Wil-Flex features wide temperature limits, excellent flex life, 

high abrasion resistance and outstanding durability, even when handling acids, 

caustics and other aggressive fluids. 

Pure-Fuse diaphragms are available in 25mm (1”), 38mm (1-1/2”), 51mm (2”) 

76mm (3”) sizes with a temperature range from -40°C to 107°C (-40°F to 225°F). n 

Umami is hot, MSG is not 

A new study confirms that monosodium glutamate (MSG) is a concern for chefs of all levels, due to strong consumer 

rejection of the ingredient in the US. Many restaurants are actively avoiding its use. In the study, every chef asked 

agreed that having no MSG was a positive. The survey showed that sodium reduction and taste were key parameters in 

their decision to cook healthy food. 

The research was conducted as part of an ongoing collaboration between Salt of the Earth, Ltd., and MBA graduate 

students at the Northwestern Kellogg School of Management in Chicago. The Chopping Block Culinary School, 

Chicago, also participated. The study was conducted using Umamix, a proprietary savory mix of quality sea salt and 

vegetable extracts rich in umami. The distinctive flavour-boosting ingredient is designed to reduce sodium and eliminate 

need for MSG. It is an all-natural, GMO-free, kosher-certified ingredient. 

“This research provides useful insight on professional and avocational chefs and the main factors influencing the 

ingredients they choose, especially concerning natural flavor enhancers,” says Dror Levy, Food Service Export Manager 

for Salt of the Earth. “The chefs used Umamix in their recipes and indicated that it had a dual usage, both as a natural 

flavour booster and as a sodium reduction ingredient.” Flavour enhancers bring 

strong benefits to efforts by food producers to develop new products and find 

new ways to engage consumers. 

According to the study results of priorities among certain chefs, some stated it is 

very necessary to obtain a certain flavour profile, while others typically try to 

cook with as little sodium as possible when considering flavour enhancement 

ingredients. “Sodium reduction is an important characteristic for chefs and 

‘foodies,’ but they will not compromise on good taste,” explains Levy. “Umamix 

successfully reduces sodium in multiple applications by up to 75%. In fact, during 

a blind taste panel, one of the chefs was unable to distinguish between the 

original dish and the dish using Umamix.” The research reveals how these chefs 

purchase and use new ingredients; what factors influence the ingredients they 

use; and what drives them to include Umamix in their culinary repertoire. n 


company news 

63 

Mexican lifestyle… bottled! 

Sensient’s new range of Mexican flavours 

provides novel soft drink taste experiences 

Sensient Flavors presents a new range of all-natural 

Mexican flavours for the production of soft drinks. 

Featuring horchata and tangerine profiles, novel 

innovative twists have been developed by combining lime 

& cactus, chili & mango and strawberry & guava. Samples 

that have already been brought to life by the company’s 

application engineers include tangerine & horchata ice 

tea versions. In addition, they proactively created chilimango, 

strawberry-guava and lime-cactus juice drinks 

with a juice content of 10%. These are just a few 

examples; all the flavours can be used to produce an 

endless variety of non-alcoholic drinks. 

Sensient’s experts collaborated closely with their 

Mexican colleagues to address the growing consumer 

interest in ethnic specialties that are as authentic as 

possible. The new range has been heavily influenced by 

the local specialty: ‘Agua Frescas’. These refreshing, 

everyday drinks, which are available from street vendors 

and sold in bodegas, restaurants and juice bars, consist 

of fruit, sugar, water and ice, and are sometimes refined 

with milk. Each region has its own versions, made using 

locally available fruit, and became the company’s source 

of inspiration. 

“We recognise that Mexican cuisine is becoming 

increasingly popular in Europe. And, for today’s 

consumers, authenticity is more important than ever 

before. Hence, we have worked on a flavour range that 

captures the true characteristics of the Mexican palate 

and lifestyle and brings it to European consumers,” said 

Stefano Asti, Technical Director at Sensient Flavors 

Beverage Europe. “We are confident that this new range 

will enable manufacturers to bring outstanding soft drink 

products to the shelf that satisfy consumer curiosity and 

tap into the current trend for innovative and unique taste 

experiences.” n 

Palsgaard promotes the case for 

sustainable emulsifiers 

After having supplied sustainable palm-based emulsifiers 

for some years, Danish-based, globally active Palsgaard 

A/S is now also able to deliver a broad range of 

emulsifiers based on segregated certified palm oil. “It’s 

been a complicated task as we are using many different 

ingredient specialties where palm is the originating 

material, but we are currently expanding our range 

considerably and we are now able to satisfy most 

enquiries concerning emulsifiers and specialities based on 

sustainable palm oil,” explains CEO Jakob Thøisen. 

Palsgaard has been a member of the Roundtable on 

Sustainable Palm Oil (RSPO) since 2008, and sees the 

topic of sustainability as an essential issue for protecting 

the global environment, upholding biodiversity and 

providing suitable working conditions for local plantation 

workers. The company offers sustainable emulsifier 

solutions based on segregated palm oil within a range of 

industry categories, including dairy, ice cream, bakery, 

confectionery and margarine. 

Environmental protection isn’t the entire story, however, 

and Jakob Thøisen has a clear message for the food 

processing industry: “We believe that sustainable 

ingredients are an important component of the long-term 

economic and financial viability of food manufacturers – 

and it’s part of our role as a business partner to support 

this transformation.” 

Sustainability at the heart 

Thanks to visionary founder Einar Viggo Schou, 

sustainability has been at the heart of food ingredient 

manufacturer Palsgaard for more than a century. So the 

company’s move to join the RSPO, and ensure sustainable 

palm oil consumption for the company’s production of 

emulsifiers was, in fact, simply following a wellestablished 

strategy. n 


64 company news 

Corbion’s product and applications 

development lab: firing on all cylinders 

Corbion, a leading food ingredients and biobased chemicals 

company, has just opened an advanced R&D and applications 

laboratory in Gorinchem, the Netherlands. The new facility will 

be pivotal to Corbion’s continued delivery of world-class and 

ground-breaking food ingredient and biochemical products 

and services to customers across the globe. 

Home to over 150 technical specialists, the laboratory 

focuses on the conception and development of new biobased 

products, comprehensive application development work and testing 

and trials. State-of-the-art equipment and a highly experienced team now enable Corbion to offer customers more 

collaborative NPD services, faster development times and exhaustive testing and trialling under conditions that mimic 

their specific manufacturing environments. 

With an unprecedented range of production and analytical equipment in a purpose-built 3500 square metre facility, 

Corbion can now innovate faster, manufacture flexibly for rapid sample provision or testing and dramatically boost its 

efficiency and responsiveness to customers. 

Food ingredient innovations 

Out of the new laboratory, the company is developing award-winning food ingredients that provide unsurpassed safety 

and freshness throughout the food industry. Fitted with dedicated laboratories for various sectors including meat, 

confectionery and other food and beverage applications, the centre houses cutting-edge manufacturing equipment, 

microbiology instrumentation, taste testing and sensory facilities and a fully equipped kitchen to mimic product 

preparation and use in the home. 

Despite its recent inauguration, the new laboratory has already originated several revolutionary food ingredients, 

including Verdad ® Avanta (a range of multifunctional ingredient solutions for meat and poultry), PURAC ® Power MA 

(a malic acid powder for acid-sanded confectionery) and Ultra Fresh ® Premium Advantage (an enzyme blend that 

maximises freshness and shelf life in bakery products). n 

New opportunities with natural preservatives 

Extraction company Phytonext and food innovation company TOP BV have 

finalised a research to apply extraction of preservatives from natural 

resources at an industrial scale. This enables replacement of conventional 

preservatives like benzoic acid and sorbic acid, which provides new 

opportunities for food processors. 

Phytonext and TOP BV have recently finalised a feasibility study on 

preservatives from natural recourses that inhibit growth of microorganisms. 

A positive side effect is that – in contrast to conventional 

preservatives – the natural extracts are also active in a non-acid 

environment (for example dough, soups, sauces and processed meats). The research is supported by 

the European Fund for Regional Development. 

TOP BV has a lot of experience in preservation methods and sees two factors driving the development. In the trend to 

‘clean label’, existing, synthetic preservatives are becoming less desirable. And the existing preservatives are only 

effective in acidified products. 

Preservation with natural extracts is already described throughout scientific literature, but the step towards industrial 

application has not been taken before. The method that Phytonext has developed is innovative, as it uses no chemical 

(and often toxic) solvents to extract the natural preservatives. Phytonext employs a mild and clean extraction process. 

In the coming period Phytonext and TOP want to test the potential application extensively and validate it. Manufacturers 

are called upon to provide challenging products for this purpose. The methodology is expected to be available on the 

market in two years’ time. n 


diary dates 65 

DIARY 

DATES 

foodeurope brings you up-to-date with major exhibitions, 

and the latest research, products and technologies on the 

marketplace today. 

Seafood Expo Global 

26–28 April 2016 

Brussels 

www.seafoodexpo.com/global/ 

Seafood Expo Global/Seafood 

Processing Global is the world’s largest 

seafood trade event, featuring more 

than 1,700 exhibiting companies from 

over 70 countries. Exhibitors supply all 

types of fish, seafood and seafoodrelated 

products or services. Attendees 

travel from 150 countries to do business 

at the three-day event. This is your 

opportunity to: 

n Find new products 

n Source all varieties of seafood, 

seafood products, services and 

equipment from around the world 

n Connect with industry professionals 

and share best practices. 

And more... all in three days! 

IFFA 

7–12 May 2016 

Frankfurt 

http://iffa.messefrankfurt.com/ 

IFFA is the most important innovation 

platform for the sector and the leading 

international trade fair to focus on the 

subject of meat. Leading manufacturers 

from Germany and abroad develop their 

innovations with IFFA in mind and 

launch them here to an international 

audience of trade visitors. The 

companies will present innovative 

technologies, trends and future-oriented 

solutions for all stages of the meatprocessing 

chain: from slaughtering and 

dismembering, via processing, to 

packaging and sales. IFFA is a must for 

the meat-processing industry, the trade 

and butchers. 

Vitafoods Europe 

10–12 May 2016 

Geneva 


Source ingredients and raw materials, 

services, equipment and finished 

products. 

Discover the best ingredient innovation, 

invention and scientific research. Find 

high quality service and equipment 

providers and take advantage of the 

leading suppliers of dietary 

supplements, functional food and 

functional beverages. 

At Vitafoods Europe you will find the 

most beneficial advice and expertise to 

respond to consumer demand and give 

your products the competitive edge. 


17–20 May, Mexico City 

www.expopack.com.mx/ 

EXPO PACK México, the leading 

packaging and processing technology 

event in Latin America, will bring 

together over 1,000 international 

exhibitors from 20 countries, covering 

204,500 net square feet (19,000 net 

square metres) of exhibition space. 

EXPO PACK México will give your 

company the opportunity to make direct 

contact with leading suppliers of 

processing and packaging technologies 

and solutions. 

ProPak China 

13–15 July 2016 

Shanghai 

www.propakchina.com/en/ 

Targeting buyers requiring processing 

and packaging technology for the 

following including: food, beverage & 

beer, dairy, pharmaceutical, cosmetics, 

household, chemicals 

21 years track record of success in 

Shanghai for international and Chinese 

companies 

17,326 buyers in 2015 

Record 733 exhibiting companies from 

27 countries and regions in 2015 

Exclusively supported by packaging and 

processing associations with pavilions 

from Germany, Japan, Korea, Italy, 

France, Taiwan Region, UK and USA. 

IFT 2016 

16–19 July, Chicago 

http://am-fe.ift.org/cms/ 

This is the only annual event that brings 

together the brightest minds and the 

most respected food professionals from 

around the world – in industry, 

government, and academia – for 

knowledge exchange, networking, and 

problem solving. From trendsetters in 

product development to senior-level 

executives from the world’s top food 

companies to department heads from 

leading universities, you’ll find the 

people you want to meet at IFT16. 

Gain technical and applied food science 

knowledge – choose from among 100+ 

best-in-class education sessions. 

Discover the latest global trends and 

the newest innovations – discover 

unique consumer and market trend 

pavilions, explore the latest scientific 

developments, and experience the 

science in action on the expo floor. 


66 

diary dates 

ANUTEC BRAZIL 2016 

2–4 August, Brazil 

www.anutecbrazil.com 

Witness the latest technological 

developments and optimise your 

production cycle. International 

companies will be displaying their 

newest offerings to the food industry at 

ANUTEC – INTERNATIONAL 

FOODTEC BRAZIL. With an impressive 

premiere in August 2014 ANUTEC – 

INTERNATIONAL FOODTEC BRAZIL 

became the new hotspot for the food 

processing and packaging industry. It is 

the future marketplace for all those who 

want to present their solutions and 

products to the Brazilian and South 

American audience of trade visitors. 

SupplySide West 

4–8 October, Las Vegas 

www.west.supplyside.show.com 

SupplySide West is all about the 

exploration, discovery, innovation and 

marketing strategy around the 

development of finished consumer 

goods that drive the global business 

economy. Our 19th Annual Expo & 

Conference was the largest to-date and 

attracted nearly 14,000 participants 

from over 66 countries. Attendees 

represented those from the dietary 

supplement, food, beverage, animal 

nutrition, personal care, cosmetic, 

pharmaceutical, packaging and sports 

nutrition marketplaces. 

Gulfood Manufacturing 

2016 

7–9 November, Dubai 

www.gulfoodmanufacturing.com 

Gulfood Manufacturing is all about the 

exploration, discovery, innovation and 

marketing strategy around the 

development of finished consumer 

goods that drive the global business 

economy. Our 19th Annual Expo & 

Conference was the largest to-date and 

attracted nearly 14,000 participants 

from over 66 countries. Attendees 

represented those from the dietary 

supplement, food, beverage, animal 

nutrition, personal care, cosmetic, 

pharmaceutical, packaging and sports 

nutrition marketplaces. 

PackExpo Chicago 

6–9 November, Chicago 

www.packexpointernational.com/ 

In 2016, PACK EXPO International will 

be world’s largest processing and 

packaging event. Along with co-located 

Pharma EXPO, PACK EXPO 

International will bring together: 

n 50,000 attendees from 40+ 

vertical markets 

n 7,000 international buyers from 

130+ countries 

n More than 2,300 exhibiting 

companies 

More than any other event in North 

America, PACK EXPO International 

offers attendees the chance to meet 

with multiple suppliers, explore the 

possibilities for their industry and get 

ideas from other markets. 

Emballage 2016 

14–17 November, Paris 

www.all4pack.com/ 

EMBALLAGE > ALL4PACK Paris, the 

place to be for packaging professionals, 

has a unique and complete offering: 

process and packaging machines, 

primary materials, consumables and 

films, identification, traceability, 

marking, coding machines, secondary, 

tertiary and shipping machines, 

converting, printing packaging and 

labelling, packaging and containers 

(cardboard, plastic, glass, metal, wood). 

Hi Europe & Ni 

29 November – 

1 December, Frankfurt 

www.figlobal.com/hieurope/home 

In 2014, over 8,000 attendees took 

the opportunity to meet over 500+ 

suppliers of health & natural 

ingredients. They explored the latest 

product developments and innovations 

from the world’s leading ingredients 

suppliers and solution providers, 

including Cargill, Tate & Lyle, DuPont 

Nutrition & Health, Beneo, Barry 

Callebaut, DSM, Roquette, ADM, 

Fortitech, BASF, Döhler, Naturex, DMV 

and many others! In 2016, we will return 

to Frankfurt. 

ProSweets Cologne 

29 January – 1 February 

2017, Cologne 

www.all4pack.com/ 

www.prosweets.com 

ProSweets Cologne is the only trade 

fair to cover the complete spectrum of 

ingredients and packaging as well as 

processing and packaging technologies 

for the confectionery and snack 

industry. In 2016, 336 suppliers from 34 

countries presented their latest 

solutions and further developments to 

more than 17,600 trade visitors from 

roundabout 100 countries. 

Perfect synergies for trade fair 

participation arise at this show, which is 

held simultaneously with ISM, the 

world’s largest trade fair for sweets and 

snacks. 


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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 2 2016 

PUBLISHED: SUMMER 

Special Feature: Anutec (Anuga) Brazil 

Ingredients 

n Sugar and salt replacement 

n Health claims 

n Indulgence and health 

n The latest on functional foods 

n Baby products 

n Health & natural ingredients 

Processing & Packaging 

n Labelling machinery 

n Modern challenges and solutions 

n Snack food processing 

n Food sorting 

n Robotic processing technology 

n Appearance and shelf-life 

n Plastics technologies 

n Legislative challenges 

n Meat and poultry packaging 

n Innovations in pump technology 

Analysis & Quality Control 

n Technology, compliance and ROI 

n In-line quality control 

n The latest in contaminant detection 

n Food science technologies 

n Food research 

www.foodmagazine.eu.com

CODE OF NATURE® presents: 

Provenance 

Symrise knows what consumers around the world desire – thanks to our consumer survey carried out in 11 countries. 

We open up new perspectives for your product development. With our insights and knowledge of country-specific ingredients, 

we know which raw materials consumers associate with which regions. Discover with Code of Nature® the origins and 

special varieties from our new fruit, spice, blossom, herb, and aroma hop flavors. We enable you to create beverages that 

do much more than simply quench thirst: beverages that satisfy an inner longing – for home, for far away countries, for 

different varieties of taste. 

CODEOFNATURE ® 

Code of Nature® – it stands out. Naturally.

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