Issue 3 2016

foodeurope
INGREDIENTS PROCESSING & PACKAGING ANALYSIS
THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE
www.foodmagazine.eu.com
Issue 3 2016
FEATURING
SupplySide West,
PackExpo and Gulfood
Manufacturing
Previews

foreword
03
foreword
Front cover courtesy
of Synergy
Welcome to the third edition of
foodeurope online 2016.
This bumper edition contains no fewer than
three show previews: SupplySide West,
PackExpo Chicago and Gulfood
Manufacturing.
For this reason we have decided, as a oneoff,
to amalgamate processing & packaging,
and analysis & control.
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
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.
In our ingredients section we start with
Symrise. Symrise has now acquired Diana, and the article explains the
two companies’ synergistic approach. DuPont Nutrition and Health
provides an excellent article on healthy and sustainable spreads, and
SVZ concentrates on healthy reformulation of fruit and vegetable
ingredients. MANE looks at spices, and how the company’s SENSE
CAPTURE solution optimises spice impact in meat applications.
Synergy describes how it has brought its Synergy Pure range to the
European market.
We then have our first preview: SupplySide West. See what
foodeurope’s clients will be exhibiting at the show, including
Frutarom, Welch, Lycored, Algatechnologies, Glatt, Sternmaid and
many more. No one beats SupplySide West when it comes to
showcasing ingredients. This year’s expo hall is the largest yet
featuring over 1,200 exhibiting companies including many first-time
exhibitors.
In the first of our packaging and processing section GEA discusses the
GEA Aquarius CoatingLine, the world’s only fully automated solution
(patent pending) that coats lollipops; and Stermaid provides a valuable
article on the fine art of contract manufacturing.
Our second show preview is Pack Expo and Pharma Expo 2016. The
four-day event will feature over 2,300 exhibiting companies and span
more than 1.2 million net square feet of exhibition space at McCormick
Place. PMMI expects to welcome 50,000 attendees.
We then have an excellent technical article from Addivant, looking at
developing new plastic additives in the era of the parts-per-trillion
detection limit, and trends in the market. This is followed by Bekum,
describing its new blow-moulding machine: EBLOW 37.
Our third preview is of Gulfood Manufacturing, a trade show and
conference designed for food and beverage process industries
operating within the Middle East, Africa and Indian sub-continent. It is
known as the biggest food and beverage processing event in the
region.
We hope you enjoy reading this edition of foodeurope online. Our
next edition, in November, will feature Hi Ni Europe Frankfurt,
Emballage Paris, and ISM and ProSweets Cologne.
Juliet Hoskins
Editor
The contents of this publication are protected by copyright.
All rights reserved.
www.foodmagazine.eu.com issue three | 2016

04
contents
contents
08
Industry News
A round-up of industry news
Ingredients
14
18
22
25
27
The whole is greater than the sum of its parts
When teams from different areas collaborate, successful and forward-looking projects are often the result.
Symrise can point to dozens of examples of this kind of cooperation, which have created innovative taste
compositions along with novel fragrance and care experiences.
Symrise AG
Healthy and sustainable spreads
Oils and fats (O&F) producers around the world develop products to meet global trends. Health and wellness is
one of them, and here producers have responded by developing reduced, low and non-fat products defined as
spreads. Another global mega trend is sustainability which, for producers of oils, fats, emulsifiers and
antioxidants, covers the use of sustainable raw materials.
DuPont Nutrition and Health
Fruit and vegetable ingredients: The key to healthier reformulation
One of the main consumer trends in the market, healthy eating, has shaped every segment of the food and
beverage industry for the past decade. As it evolves to embrace the latest novelties, natural, minimally-processed
ingredients are emerging as the go-to option to gain consumer attention and loyalty.
SVZ
SENSE CAPTURE Spices: MANE flavour solution to optimise spice impact in meat applications
Spices are very common in savoury applications, and specifically in meat applications. They are used mainly for
their strong colouring and flavouring properties, sometimes also for their preservation properties. Spices are a key
ingredient in savoury applications, as they easily bring variety and elaborate taste to any dish.
MANE
Clean, fresh and aromatic: Synergy Flavours brings Synergy Pure to the European market
Already successful in the US, this unique range of ingredients effectively maximises the natural sensory
properties of horticultural products to capture the freshest, most authentic flavours nature has to offer. Suitable
for a wide variety of applications, the range includes distinct profiles including tea, coffee, fruit and vegetables,
botanicals and vanilla.
Synergy
30
Show preview: SupplySide West
No one beats SupplySide West when it comes to showcasing ingredients. This year’s expo hall is the largest yet
featuring over 1,200 exhibiting companies including many first-time exhibitors you won’t find anywhere else. With
more than 10,000 ingredients and services to explore, you’re sure to find solutions for your next innovation. See
what Frutarom, Welch, Lycored, Algatechnologies, Glatt, Sternmaid and many more are exhibiting.
west.supplysideshow.com
www.foodmagazine.eu.com issue three | 2016

06
contents
38
41
Processing & Packaging
Introducing the fully automated GEA Aquarius CoatingLine for lollipops
In the mature and highly competitive lollipop segment of the confectionery industry, it’s tough to stand out from
the crowd. Coatings are an excellent way to differentiate, but until recently, it was difficult and time-consuming to
achieve consistent quality. This has all changed with the availability of the GEA Aquarius CoatingLine. It’s
currently the world’s only fully automated solution (patent pending) that coats lollipops. The line automates
forming, transferring, cooling, wetting, coating, drying, wrapping and quality control and will be officially launched
at Interpack 2017.
GEA Food Solutions
The fine art of contract manufacturing
For many firms it is a real challenge to outsource production, because ultimately it means handing over
considerable responsibility to another company. On the other hand it creates elbow room: contract manufacturers
clear the way for their customers’ own research, development, marketing and sales. It enables even small
companies and manufacturers with a frequently changing range to take advantage of the latest technology
without having to invest themselves.
Sternmaid
44 Show preview: Pack Expo and Pharma Expo 2016
This four-day event will feature over 2,300 exhibiting companies and span more than 1.2 million net square feet of
exhibit space at McCormick Place. PMMI expects to welcome 50,000 attendees. Registration for PACK EXPO
allows visitors full access to the Pharma EXPO show floor at no additional cost. PACK EXPO International and
Pharma EXPO is where companies come to introduce the industry’s latest processing and packaging advances.
www.packexpointernational.com
49
53
Processing & Packaging
Developing new plastic additives in the era of the parts-per-trillion detection limit
Productivity, weight-reduction, shelf-life extension, recyclability and overall sustainability have led the charge
since the turn of the century, making polyethylene a material of choice and allowing Linear Low Density
Polyethylene particularly, to grow faster than its competitors. But more recently, three additional trends have
started to impact our world and, no, we are not talking about shale gas or the price of oil!
Addivant
The future is electric: EBLOW 37 extends the electric EBLOW series from BEKUM
As early as 2007 BEKUM presented the first electric blow-moulding machine at the K-Messe (plastics trade
fair) in Duesseldorf. The continual development of the machine range was followed by the introduction of the
EBLOW 07 series with patented C-frames. The newest development of the Berlin technology leader is the
EBLOW 37.
BEKUM Maschinenfabriken GmbH
56 Show preview: Gulfood Manufacturing
Gulfood Manufacturing is a trade show and conference designed for food and beverage process industries operating
within the Middle East, Africa and Indian sub-continent. It is known as the biggest food and beverage processing
event in the Middle East, Africa and Southeast Asia. Your visit to the region’s biggest food and beverage
processing industry event will connect you with suppliers from 60 countries showcasing the very latest manufacturing
business improvement tools.
www.gulfoodmanufacturing.com
59
65
Company News
Diary Dates
67
Media Plan – Issue 4 2016
www.foodmagazine.eu.com issue three | 2016

www.mane.com
YOUR EMOTION
IS OUR FRONTIER

08 industry news
Risk assessment of Xylella fastidiosa
Xylella fastidiosa is a vector-transmitted bacterial plant pathogen associated
with serious diseases in a wide range of plants. It causes Pierce’s disease in
grapevine, which is a major problem for wine producers in the United States
and South America. X. fastidiosa was detected on olive trees in Apulia,
southern Italy, in October 2013, the first time the bacterium has been
reported in the European Union. Since then it has also been reported as
present in Corsica and the Provence-Alpes-Côte d’Azur region of southern
France. Controls are in place to prevent the bacterium from spreading.
Numerous species of xylem sap-sucking insects are known to be vectors of the bacterium. X.
fastidiosa also has a broad range of host plants, including many common cultivated and wild plants.
To better understand uncertainties associated with the risk assessment of X. fastidiosa, EFSA has commissioned two
major projects. The first, led by the National Research Council in Bari, is examining the susceptibility of important plant
species to the Apulian strain of X. fastidiosa (CoDiRO) by carrying out tests on Mediterranean plants such as grape,
citrus, peach and plum, as well as trees found in temperate forests. The experiments comprise needle inoculations of
healthy seedlings under controlled conditions, and the exposure of young plants to infected vectors to replicate natural
infections.
The aim of the second project is to improve knowledge of potential European vectors of X. fastidiosa. The two-year
project – involving scientists from the universities of Bari, Brescia, and Turin, and the Italian Institute for Sustainable Plant
Protection – is collecting data from the scientific literature and Mediterranean EU countries on the biology and control of
potential vectors. n
Ian Wright CBE of the FDF responds to
the UK’s Childhood Obesity Plan
“Food and drink
manufacturers recognise
our responsibility in
meeting the challenges
posed by obesity.
Government has
acknowledged that
working in partnership
with industry on a
voluntary basis is the
best way to make
progress on this crucial
issue. We are committed to that partnership.
“The proposed tax on soft drinks is a disappointing
diversion from effective measures to tackle obesity. Soft
drink companies are already making great progress to
reduce sugars from their products, having achieved a 16%
reduction between 2012 and 2016. Indeed, many
individual manufacturers have a proud track record of
reformulation to remove salt, fat and sugar from food and
drinks and this work will continue.
“However the target set for sugars reduction in the Plan is
flawed. It focuses too strongly on the role of this single
nutrient, when obesity is caused by excess calories from
any nutrient.” n
The outlook for
the global
infant
nutrition
market
Mordor Intelligence
announces the
publication of their
research report on the infant nutrition market. The
report titled, ‘Global Infant Nutrition Market-Trends,
Growth and Forecast’ discusses the current landscape and
outlook of the market.
The global infant nutrition market is estimated to peak at
US$50.2 billion in 2016 and reach US$70 billion by 2021,
growing at a CAGR of 6.9% during the forecast period.
The report is an amalgamation of the current market
scenario, its prospects and forces driving & restraining the
market growth. The report highlights the North American,
European, Asia-Pacific, Latin American and Middle East &
African markets.
Despite a drop in birth rates across the globe, the market
is witnessing high growth due to an increase in the
adoption of packaged milk formula in developed as well as
emerging economies. High adoption of infant nutrition is
expected to be seen in Asia-Pacific countries over the next
five years. n
www.foodmagazine.eu.com issue three | 2016

industry news
09
Only a Third of UK families are
cooking together every month
Nearly three-quarters of
children aged nine years
old don’t know how to
boil an egg
68% of parents said they
only cook with their children
once a month or less, with 14%
saying they never do
41% of parents said they wish
they had more time to cook with
their children
A new study shows that
despite families regularly
tucking in to watch cookery
shows such as MasterChef,
Come Dine with Me and The
Great British Bake Off, there are
many children across the country
that aren’t in the kitchen learning
one of the most important life
skills: cooking.
With the launch of her ‘How to Cook’
book almost 20 years ago Delia Smith
predicted the nation’s basic cooking skills were on the
decline, and now it seems as though the prediction is
coming true as nearly three-quarters of children aged
nine don’t know how to boil an egg and a further twofifths
are unsure of how to peel a potato.
Commissioned by UNCLE BEN’S ® , more than 80% of
parents in the Kitchen Confidence study said that
cooking with their kids was important to teach them a
valuable skill for life. However, only 32% of parents said
they were cooking with their kids more than once a
month and a further 14% of parents said they never
cook with their kids.
Despite these findings, 41% of parents said they wish
they had more time to cook with their children and that
they would be more inclined to do so if it was less
messy (24%) and if their children were more interested
(25%) in spending time in the kitchen.
Kid’s cooking expert Fiona Hamilton-Fairley said that by
not learning to cook, kids are missing out on essential
‘life preparation’ skills which could also lead to
unhealthy eating habits later in life.
“We know the impact that cooking and eating as a
family has on health, but we also know the challenges of
today’s busy lifestyle and getting kids to be enthusiastic
and engaged in the kitchen,” said Fiona Hamilton-
Fairley, CEO and Principal of The Kids’ Cookery School
in London. n
South Sudan: UNICEF sounds alarm on
‘catastrophic’ food insecurity in country
The United
Nations
Children’s Fund
(UNICEF) says
that it is
responding to a
growing food
security
emergency
causing
malnutrition in
children in both
rural and urban areas of crisis-gripped South Sudan.
“The situation in South Sudan is catastrophic, and even
more so for children,” UNICEF spokesperson Christophe
Boulierac told a news briefing in Geneva, where he also
pointed out that so far this year, the agency has treated
120,000 children under age five for severe malnutrition –
a nearly 50% increase over the same period in 2015.
Initially, UNICEF had been planning to provide support to
166,000 children in 2016, but that figure has been revised
to more than 250,000, he added.
Seven out of the country’s 10 states have reached the
malnutrition-rate-emergency threshold of 15%, while in
Northern Bahr el Ghazal, the malnutrition rate stands at
33%, he explained.
UNICEF has also noted a sharp rise in malnutrition in
South Sudan’s urban areas, including the capital, Juba,
where the rates of children admitted for malnutrition to
UNICEF-supported Al-Sabbah children’s hospitals were
some 20% higher in the first six months of 2016 than for
the same period last year. The spokesperson cited the
country’s inflation rate as one of the main reasons for the
high increase, explaining that it made basic household
staples too expensive for many families.
Mr. Boulierac stated that while UNICEF could not provide
figures of children dying from starvation, one quarter of a
million children in South Sudan are facing severe
malnutrition.
According to the spokesperson, with a number of roads
inaccessible, the ongoing conflict has further limited
UNICEF’s ability to respond – leaving, in the most urgent
cases, the more expensive option of air transport for
delivering supplies.
Mr. Boulierac said that of the US$154.5 million UNICEF
needs for South Sudan in 2016, the Fund had, to date,
received only US$52 million to assist with water and
sanitation; child support services; nutrition; health; and
education. n
www.foodmagazine.eu.com issue three | 2016

10 industry news
Children with food allergies predisposed to asthma and rhinitis
Children with a history of food allergy have a high risk of developing asthma and allergic rhinitis during childhood. The risk
increases with the number of food allergies a child might have, say researchers from The Children’s Hospital of
Philadelphia (CHOP) in a new study recently published in BMC Pediatrics.
“Eczema, asthma and allergic rhinitis are among the most common childhood medical conditions in the
US,” said lead researcher David A. Hill, MD, PhD, an allergy and immunology fellow with an interest in
food allergy. “Disease rates for these conditions seem to be changing, prompting a need for more
information and surveillance.” Compared with previous reports, this study found higher rates of
asthma and lower rates of eczema.
In Philadelphia, asthma rates are among the highest in the nation, affecting one in five children. In
this study, the researchers found an asthma prevalence rate of 21.8%.
The study is a retrospective analysis of the electronic health records of more than one million
urban and suburban children in the CHOP Care Network from 2001 to 2015. The researchers
divided the records into two cohorts: a closed-birth cohort of 29,662 children, followed
continuously for their first five years of life, and a cross-sectional cohort of 333,200 children and
adolescents, followed for at least 12 months. The patients were 48% white and 40% black.
While prior studies have suggested patients with food allergies are at increased risk of
developing asthma, those analyses were small and limited. This study is the largest
to date to examine the characteristics of healthcare provider-diagnosed eczema,
asthma, allergic rhinitis and food allergy in a paedriatric primary care population.
In the closed-birth cohort, the incidence of at least one food allergy between birth
and age five was 8%, with the peak age of diagnosis between 12 and 17 months of
age. The overall prevalence of at least one food allergy for the large cross-sectional
cohort was 6.7%, in line with previously published rates. However, allergies to specific
foods diverged from previous patterns. Allergies to peanut, milk, shellfish and soy were
proportionately higher in the study population, while wheat allergy was proportionately rarer, and sesame allergy was
higher than previously appreciated.
The researchers said that further studies should examine whether the food allergy patterns they found are comparable to
those found in other geographical areas. n
100,000 people sign record-breaking petition
against whale meat consumption in Iceland
A petition signed by tourists and locals pledging not to eat whale meat in
Iceland and calling on the country’s government to end the cruel practice
of whaling has beaten all previous records and now passed 100,000
signatures.
It was started by the International Fund for Animal Welfare (IFAW) which
works to end commercial whaling in Iceland, Japan and Norway and
provide lasting protection for whales.
IFAW has worked on the ground in Iceland to campaign for an end to
commercial whaling since the practice was resumed in 2003, and works
alongside local whale watch operators to promote responsible whale
watching as a humane and profitable alternative to the cruelty of
whaling.
Patrick Ramage, IFAW’s Global Whale Programme Director, said: “These
100,000 signatures send a clear message to the Icelandic government
that visiting tourists, as well as many Icelanders, believe whales should
be seen and not hurt.” n
www.foodmagazine.eu.com issue three | 2016

industry news
11
Food preservatives market set to be
worth US$2.94bn by 2021
The market is driven by
factors such as demand
for convenience food
products & foods with
longer shelf-life, and
the increased usage of
natural preservatives
in meat & poultry in
North America and
Europe. The high
growth potential in the
emerging markets and untapped regions
provides new growth opportunities for market players.
Antimicrobials: the fastest-growing segment
Sorbates, having many applications such as dairy and
frozen foods, snack and convenience foods, and others,
have the largest share in the global food artificial
antimicrobials market, followed by benzoates. Demand
for processed foods is one of the drivers behind the
growth of the global sorbates antimicrobial market and
because of such demands in the food industry, the
application of sorbates in food & beverages is considered
to remain strong.
Synthetic food preservatives: the largest market
Benzoates, sorbates, and propionates are amongst the
most used synthetic preservatives and are broadspectrum
agents with applications across various food
product categories. The primary intention behind the
usage of synthetic additives is the safety and quality of
the product for consumption, in terms of improved
appearance and extended shelf-life. Currently, synthetic
preservatives seem to be the best and most feasible
option to be used as food preservatives, considering the
costs associated with natural preservatives.
Significant growth in the Asia-Pacific region
With the emerging economies, growing industrialisation,
increasing demand for processed foods, and consumer
preference for quality products, ingredient suppliers are
becoming increasingly optimistic about the growth of the
food & beverage industry in the Asia-Pacific region. In
this region, the high demand for convenience foods has
implications on the preservatives categories required to
maintain freshness in products and also other artificial
ingredients and fat replacers. The international food
additives market, which was earlier dominated by the
large regions such as North America and Europe, is now
witnessing emergence in the Asian markets, and
therefore this region has proven to be a promising market
for growth.
Source: www.marketsandmarkets.com: Food Preservatives
Market n
Food certification market is expected to
reach US$16.09bn by 2023
Competition prevailing in the global food certification
market is gradually rising, finds Transparency Market
Research (TMR) in a new report. Since certified foods are
perceived safer as they pass through stringent verification
process, more consumers are opting for certified products
to avoid health hazards. This trend has compelled
manufacturers to place emphasis on certification.
The global food certification market stood at US$11.25bn
in 2015. Exhibiting a CAGR of 5.3%, the market is
expected to reach US$16.09bn by the end of 2023.The
packaged food segment led the global food certification
market with a share of 23.4% in 2014.
Demand for food
certification will
increase in response to
the rising demand for
quality and safer food
products. The
increasing incidence of
food contamination
around the world has
emerged as a major
concern for consumers.
Since their lifestyle preferences have changed drastically
over the years, consumers are now demanding organic
food, fresh food, poultry and meat products. This is a
primary factor driving the global food certification market.
Additionally, food certifications are of utmost importance
for food manufacturers, which is in turn fuelling demand
from the global food certification market.
The market is also expected to gain impetus from the
increasing prevalence of food borne diseases. The
increasing changes in consumption patterns due to hectic
lifestyle and the consequent inclination towards
convenience food have proven quite lucrative for the food
certification market. In Europe, the changing lifestyle and
aging population have been augmenting demand for food
certification. The increasing reports of food contamination
are fuelling demand for food certification in the Asia
Pacific. The increasing food trade across emerging
economies will also fuel demand for food certification.
Despite witnessing strong demand, the high cost of
international certifications has deterred some food
manufacturers and processing units from looking at food
certification as a high-value proposition. While established
companies may be willing to allocate large sums for
obtaining certification logos such as Organic or Halal, not
many small companies regard this as a necessity.
Source: www.transparencymarketresearch.com n
www.foodmagazine.eu.com issue three | 2016

12 industry news
Savoury snacks market predictions to 2020
The global savoury snacks market in 2015 was valued at US$94.5
billion and is expected to post a value CAGR of 7.9% and per capita
value CAGR of 7.1% during 2015–2020. Growth in the global market
is expected to come mainly from the developing countries in the Asia-
Pacific region followed by the East European regions, while countries
in the Latin American region are expected to register marginal
growth. Booming population in Asia-Pacific regions coupled with
healthy economic outlook presents a significant opportunity for
growth of the savoury snacks market. In developed markets (such as
the US, the UK and France), novelty is crucial and consumers look
for exotic and different flavours in savoury snacks while in
developing markets (such as Brazil, China and India) novel products as well
as value deals remain high in demand. The market is highly fragmented with the top 5 brands holding less than 16% of
the combined market share. Lay’s, Doritos, Pringles, Cheats and Ruffles were the leading brands with the highest
market share in 2015. Hypermarkets and supermarkets are the leading retail channel for savoury snacks across all
regions followed by convenience stores. Flexible packaging is the most commonly used packaging material in the market
accounting for majority of the market share.
Key findings
The global savoury snacks market is set to grow, driven by increasing urbanisation levels and growing demand from
developing countries. Increasing urbanisation and an emerging middle income group in developing countries is driving the
savoury snacks industry growth. In the East Europe region, Russia is the largest market for savoury snacks products in
value terms, and is expected to grow at a CAGR of 10% during 2015–2020.
Source: The Global 2016 Savory Snacks Market report from www.reportsnreports.com n
Nutritics’ Technology supports Team GB in Olympic success
As the dust settles on the 31st Olympic Games in Rio, Team GB are reflecting on a
hugely successful games, with new heights achieved in their quest for sporting
excellence. After two weeks of gruelling competition, 67 medals were won, which not
only beat the London 2012 total of 65, it represented Team GB’s best performance at an
away games and propelled them to second in the overall medals table, their best since
topping it as hosts in 1908.
Elite sporting performances, like those on display at Rio 2016, often boil down to
hundredths of a second between competitors. Within Team GB, a team of 103 Sports
Science and Medical Staff tended to the athlete’s every needs, supported by world
class performance analysis and data mining technology. This provides invaluable and
time-saving insight to support athletes training, competition and recovery.
A key component in driving this Olympic success has been effective nutrition management. The role of nutrition in sports
performance has been long established and as such, sports nutrition has become essential to the intricate framework
that supports every medal-winning athlete.
In 2013, Team GB recognised the need to invest in nutrition analysis technology that placed them at the cutting edge of
nutrition analytics. After a comprehensive and diligent market review, they chose to work closely with Nutritics to build
on their success at London 2012.
Over the past three years, Nutritics has worked closely with Team GB nutrition experts to provide them with all the
required tools to optimise athlete nutrition. The company’s software facilitates personalised and comprehensive analysis
of over 65 nutrients, enabling Team GB to quickly calculate nutritional requirements for athletes and generate health and
performance-related meal plans, recipes and dietary assessment reports. These reports assisted athletes in better
understanding how their current dietary pattern compares to their ideal diet, and importantly, highlighted how to achieve
their target intakes. n
www.foodmagazine.eu.com issue three | 2016

industry news
13
Nearly 75% would pay more for products that offer complete transparency
Consumer demand for product transparency is on the rise, and brands
that fulfil this demand by providing comprehensive product information
are poised to grow market share and revenue. In fact, Label Insight’s
2016 Transparency ROI Study reveals that nearly 9 in 10 consumers
say transparency is important to them across every food product
category, and 40% say they would switch to a new brand if it offered
full product transparency.
The study, released by Label Insight, a cloud-based data refinery for
product data, examines the specific information consumers seek from
brands, how they want to access that information, and how that
information affects purchase behaviour and brand loyalty. The study
surveyed more than 2,000 consumers and reveals an overall desire
for more product information, as well as an inclination to be more loyal to brands that
provide more detailed insights.
“Label Insight has long believed that there is a tangible return on investment with transparency of product information
between brands and consumers,” said Patrick Moorhead, CMO of Label Insight. “This study reveals what matters most to
consumers in terms of the products they use and consume, and draws a clear correlation between transparency and
improved consumer trust, enhanced brand loyalty, and overall long term value in repeat purchase.”
The report addresses the impact of transparency on consumer loyalty and purchase behaviour, and provides guidelines for
brands on how to develop trust among consumers. Key findings include:
n Portfolio potential: 81% of consumers say they would consider a brand’s entire portfolio of products if they switched to
that brand as a result of increased transparency.
n Brand trust: 56% report that additional product information about how food is produced, handled or sourced would
make them trust that brand more.
n Transparency and revenue: 73% say they would be willing to pay more for a product that offers complete transparency
in all attributes.
n Transparency fosters brand loyalty: 94% of respondents say they are likely to be loyal to a brand that offers complete
transparency.
n Millennial moms spend: 86% of 18 to 34-year-old women with children say they would pay more for food products with
completely transparent information.
n SmartLabel adoption and trust: 79% say they are very likely or somewhat likely to use SmartLabel technology and
44% say they would trust a brand more if it participated in the SmartLabel initiative.
“For brands to succeed in today’s marketplace, they must understand that consumers place transparency above many
other factors, and switch to competitive products that provide detailed product information,” added Moorhead. “By
providing information consumers want in one place, brands have the opportunity to create lasting trust and valued
relationships with their customers.” To view the complete results of the 2016 Transparency ROI Study, visit:
https://www.labelinsight.com/Transparency-ROI-Study. n
The Food and Drink Federation (FDF)’s response to the UK’s
National Diet & Nutrition Survey which covers the period 2013–4
This survey offers a timely reminder of the importance of taking a whole-diet approach to
improving the nation’s health. We, on average, need to consume a lot more fruit and
vegetables, oily fish and fibre, and less saturated fat and sugars. Food and drink producers are
taking steps to help customers towards dietary goals, lowering calories from sugars and fats
in their products, capping portion sizes, and adding key nutrients such as iron and fibre. We
need a national push involving all parties with a stake in improving public health to bring about
positive change to whole diets. n
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14
ingredients
The whole is greater than the sum of its parts
When teams from different areas collaborate, successful and forward-looking projects are often the
result. Symrise can point to dozens of examples of this kind of cooperation, which have created
innovative taste compositions along with novel fragrance and care experiences.
In Diana’s laboratory kitchen in the
French city of Rennes, steam rises
from a pot in which carrots, leek,
celery and an entire chicken are
cooking in boiling water. The taste
of skin, fat, meat and bones is
slowly drawn into the salted liquid
until a flavourful chicken bouillon –
both delicious and comforting – is
created over the course of nearly
two hours. Thomas Couëpel,
Global Product Manager Meat and
Seafood, takes notable pleasure in
tasting the dish, but not just out of
a love of food. Once again, he
compares his sensory impressions
with the taste sensations
developed in the ‘Innomeat’
project. In this project Couëpel
and his team, including new
Symrise colleagues from the group
working on natural flavour
complexes, are further developing
the extracts, meat powder and fats
from the Diana portfolio.
Good Food, Great Experience
Innomeat is one of several dozen
projects that has grown out of the
program called ‘Good Food, Great
Experience’. The program serves
as a framework in which the two
companies, which used to work
independently of one another, have
been able to establish even more
added value for the customer
through unifying their know-how.
This covers a range of subjects
that combine their expertise in raw
materials, their innovative
He has cooked and
fried the paste-like
meat, mixing it with fat
and concentrated
spices to see how they
combine and react to
each other
technologies, and knowledge of
consumers, trends and markets –
all resulting in outstanding and
unique product solutions. The way
this works is evident in the test
kitchen in Rennes. “The feedback
with regard to our extracts – such
as bouillons and broths – has
always been positive. We have
covered a wide spectrum of tastes
that we can now work on
improving together,” says Thomas
Couëpel about the cooperation.
Our customers in Asia, for
example, prefer a very intense and
also quite special experience in
which notes of boiled chicken
emerge as a particularly strong
flavour component.”
Natural raw materials
Not an easy task, says Couëpel, if
you want to remain committed to
using only natural raw materials.
With these raw materials, Diana
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ingredients 15
has become ’s market leader.
Specifically, Diana produces an
entire range of natural extracts
and concentrates for the food
industry from the whole chicken –
the entire skeleton including flesh,
fat and skin fragments. “In
general, a broth is cooked and
then delivered in a thickened form
to food manufacturers,” says Jens
Koch from Symrise, who, with his
French colleagues, has
accompanied the process from the
start.
“Together we looked at the
individual components that are
used in production and brought in
our know-how when it comes to
something called reaction flavours.
Now we want to find out how the
taste develops in the broth when
the molecules of white and dark
meat, skin, fat and other
components react with each
other,” Koch explains. “Here are
two examples: take the lightcoloured
breast meat; that has an
umami taste, while the flavour of
leg meat has livery and bony
elements.”
The manager for natural flavour
complexes at Symrise is holding a
bowl in his hand that contains a
dark paste: hydrolyzed meat from ,
which has been reduced to
proteins, peptides and amino acids
by way of an enzymatic process.
“This way we are better able to
analyse and also further process
individual components,” Koch
explains. He has cooked and fried
the paste-like meat, mixing it with
fat and concentrated spices to see
how they combine and react to
each other. “This allows us to
develop completely different
flavour combinations for our
customers’ needs with a purely
natural product.”
Benefits of integration
Thomas Couëpel also sees big
benefits. “Since our integration
within the Symrise Group, we are
able to act in a much more agile
fashion and simultaneously work
on joint projects in teams with
colleagues and technologies from
both sides,” he says. “We have
received very positive customer
feedback with regard to the initial
prototypes.” In a poultry stock a
special building block can be
brought out that tastes like boiled
chicken (especially popular in
Asia) or roasted meat that has
been marinated.
Two globally operating
companies with
different technologies,
products and
customers had to come
together and develop
common goals,
processes and
strategies
Added value
But the collaboration has also
resulted in an entirely different
kind of added value. With Diana,
Symrise is able to achieve
backward integration of an
important raw material. “In order
to develop intense chicken
flavours, we used to purchase
meat extract from various
manufacturers,” says Jens Koch.
“Now we have in-house production
of it.” A transfer of knowledge also
takes place in the other direction.
Technologies from Holzminden are
directly incorporated into the
process in France, for instance.
“We have already been able to
directly implement 10 to 15
products in this way,” explains
Koch. “This allows us to make use
of valuable materials in a much
more sustainable and economical
way.”
RENDEZVOUS
The successful integration of
Diana into the Symrise Group was
not a sure thing: Two globally
operating companies with different
technologies, products and
customers had to come together
and develop common goals,
processes and strategies. There
follows a dinner conversation
about a successful endeavour.
A simple, but beautifully set table
at a restaurant in Holzminden. The
waiter brings a bottle of red wine,
opens it and pours a small amount
into Heinrich Schaper’s glass. The
President of the Flavors Division
at Symrise examines the dark red
liquid. He takes a whiff and a sip.
It will do just fine. Dr. Jean-Yves
Parisot, President of the Diana
Division, sits across from him.
Once his wine has also been
poured, the managers look at each
other. ‘Zum Wohl,’ says the
German, which is quickly followed
by À votre santé’ from the
Frenchman. The rest of the
evening’s conversation is held in
English.
Mr. Schaper, Mr. Parisot, what
was your first impression of each
other?
Heinrich Schaper: I can still
remember our first meeting quite
well. Diana was very successful
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16
ingredients
with various products and
processes, which is why we bought
the company. As a result, our
conversation was characterised by
a great deal of mutual respect.
Jean-Yves and I understood each
other from the start. There was
the occasional difference of
opinion, but we always knew how
to reach a consensus.
Dr. Jean-Yves Parisot: I was very
impressed with how well the
merger went and with the
extensive know-how of our new
colleagues. We found a good way
to communicate with each other
from the beginning, and despite
the differences in culture that exist
between a German and a French
company, we easily found a
common language based on
shared values.
That sounds very harmonious.
But acquisitions are known for
being difficult in many cases.
How did you avoid this scenario?
Heinrich Schaper: When one
company acquires another, the
acquiring company often tries to
force its own processes on their
newly acquired partner. Integration
is often seen as a matter of
standardised procedures, which is
wrong. Instead, we made sure that
everyone knew what they were
contributing and how each side
could benefit from the other.
Dr. Jean-Yves Parisot: That’s
exactly how we experienced it. It
was about developing a mindset
that wasn’t merely German-
French, but that of a global
company that doesn’t lose sight of
individual cultures.
How did you determine what
advantages the future joint
business would have?
Dr. Jean-Yves Parisot: We had a
series of synergy meetings where
we looked at the big picture at the
management level. We also got
our sales people, developers,
engineers and technicians
together very quickly. This has
already resulted in nearly 50
projects – and that number
continues to rise. We have also
started working together on
significant strategic projects: One
current example is the chicken or
onion lines, which show significant
potential for the future.
Heinrich Schaper: To help this
process, we encouraged
employees to talk with each other
directly, rather than immediately
appealing to managers when
problems arose. We wanted to
take advantage of that fresh,
innovative momentum that only
comes when adapting to a new
situation. We also tried to bring the
respective contacts together in
informal settings, such as at
dinner, to create a good
atmosphere that went beyond the
workplace.
Many synergies were
used in this
development. Diana
brings the raw
materials while Symrise
uses its new
technologies and
creates very specific
flavour nuances that
were not previously
possible
The first course is served: liver
with spätzle and chanterelles.
“Very German”, notes Dr. Jean-
Yves Parisot with a smile and adds:
“I like that.” He takes his fork,
takes a bite and points at the
plate: “Mushrooms. They are a
wonderful raw material for us.”
Heinrich Schaper nods and says:
“Let’s talk about them for a
moment!”
Dr. Jean-Yves Parisot: We just
purchased, at the beginning of
2016, a new mushroom production
site. We did this because
mushrooms will be a strategic raw
material for us in the coming years.
In the same way we generate
natural colours with carrots or
sweet and spicy flavours with
onions, we can use mushrooms to
create umami taste. Utilised with
the right scientific and application
knowledge, this can replace the
flavour enhancer monosodium
glutamate, for example. This
represents a huge competitive
advantage for our customers who
are looking to position themselves
in clean label goods.
Heinrich Schaper: Many synergies
were used in this development.
Diana brings the raw materials
while Symrise uses its new
technologies and creates very
specific flavour nuances that were
not previously possible. In this
example, France contributes the
base notes for soups, instant
foods and snacks with its
mushroom concentrates, while
Holzminden develops the top
notes. That’s how our combined
strengths provide unique aromatic
profiles to the industry and
distinguishes us from our
competitors.
Symrise can increase its volumes
fairly simply. Diana, on the other
hand, has to manage a very
complex value chain as all of its
raw materials come directly from
nature.
Dr. Jean-Yves Parisot: The
Symrise Flavors Division is
therefore able to react to customer
wishes much more quickly.
Creating a flavour composition
from various raw materials is
certainly an art of its own, but it
can always be accomplished when
one has the necessary know-how.
At Diana, we have to develop
products on a longer timeline.
Also, we cannot store all our
materials in all seasons, at all
locations and at any desired
amount. Supply chain optimisation
and productivity improvement are
our main focus in this.
The waiter serves the main course:
schnitzel with a side of vegetables
– broccoli, carrots and beans.
Heinrich Schaper looks at his plate
with happy anticipation, slices off
a bite of meat and dips it in the
sauce.
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ingredients 17
Dr. Jean-Yves Parisot
Diana Division
Heinrich Schaper
Flavors Division
Heinrich Schaper: What we are
eating here is delicious, but also
very substantial, to put it nicely.
That’s fine from time to time, but
generally, I eat lighter meals. At
Symrise, we also want to
contribute to healthier diets. We
are committed to the United
Nations charter to combat obesity
and diabetes around the world. We
want to enable food manufacturers
to use considerably less fat, salt
and sugar in their foods and more
natural ingredients than they could
in the past with the help of our
products.
Dr. Jean-Yves Parisot: It is the
same for us. As an example, the
broccoli here on my fork is the
basis for an extract that has
detoxifying effect thanks to the
glucoraphanin it contains. Our
Brassicare extract was sold for
the first time this year in China,
which has a quickly growing
market when it comes to products
that positively affect health. It
took us five years to obtain the
health certification for this and to
develop the proper standardised
active ingredient. Overall, it was a
big success thanks to very
efficient team work. We also work
on joint projects for several global
manufacturers looking to position
their brands in natural segments
that emphasise health-related
effects. This increasing trend is
working to our advantage as we
help these big players utilise
alternatives for synthetics and
reduce the amount of salt or sugar
in foods and beverages without
sacrificing the product’s sensory
experience.
The managers are satisfied and
skip dessert. The waiter collects
the dishes. Dr. Jean-Yves Parisot
and Heinrich Schaper order some
coffee: espresso unisono.
Once more, you both agree. Was
there ever a major disagreement?
Heinrich Schaper: We’ve never
had a major problem. Perhaps we
need to be a bit quicker on
implementing some of our
inspirations and ideas into
products. We are working on that
and trying to fill the right positions
with the right people.
Dr. Jean-Yves Parisot: Some
progress has already been made
here. We all firmly believe that
Some progress has
already been made
here. We all firmly
believe that more
tremendous
opportunities for
creating value through
working together await
more tremendous opportunities for
creating value through working
together await. Therefore we aim
to further intensify our
collaboration in the coming
months, specifically in the areas of
food and pet food.
HS: We see each other as equals
with many similar abilities,
attitudes and opinions. That’s why
our cooperation will continue to
run smoothly and we will continue
to benefit from various positive
synergies. n
Symrise AG
www.symrise.com
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18
ingredients
Healthy and sustainable spreads
Oils and fats (O&F) producers around the world develop products to meet global trends. Health and
wellness is one of them, and here producers have responded by developing reduced, low and nonfat
products defined as spreads. Another global mega trend is sustainability which, for producers of
oils, fats, emulsifiers and antioxidants, covers the use of sustainable raw materials. For example, all
palm-based emulsifiers from DuPont Nutrition & Health come from certified sustainable sources –
either mass balance or segregated, depending on customer preference.
Composition of spreads
Spreads include lower fat versions
of margarine. These are typically
referred to as reduced fat when
the fat content is around 50–70%
and low fat when the fat content is
below 41%. Very low-fat spreads
with 20% fat or lower are also sold
in some markets. The variety of
products in this category ranges
from relatively simple recipe
compositions to complex products,
all of which provide a different
sensory experience compared to
conventional full-fat products.
Low-fat spreads normally only
target household use for spreading
on bread.
Usually, spreads are water-in-oil
(w/o) emulsions. An emulsion is
thermodynamically unstable due to
the missing attraction of the
molecules in the lipophilic fat
phase and the hydrophilic water
phase, resulting in an energy
imbalance in the system. The
dispersed phase, which in the case
of spreads is water droplets,
collides frequently due to the
instability of the system. This calls
for a stabilising force, such as an
emulsifier, at the interface of the
water and fat phase. Emulsifiers
are defined as surface-active
components that reduce the
interfacial surface tension
between the oil and the water.
Polar lipids, as well as some
proteins and hydrocolloids, fit this
definition.
Emulsifiers facilitate the formation
of the emulsion and increase the
stability of the system during
emulsion formation and during the
crystallisation or manufacturing
process. Lipid emulsifiers such as
monoglycerides contain a glycerol
part (the hydrophilic part)
esterified with a fatty acid, acetic
acid, lactic acid, tartaric acid or
citric acid (the lipophilic part).
Depending on the type of acid
esterified to the glycerol part of
the molecule, the emulsifier will
have specific functionality. The
hydrophobic part repels water, and
the hydrophilic part attracts water.
Relatively high iodine value (IV)
emulsifiers are recommended for
use in low-fat spread emulsions.
These are unsaturated and have a
lower melting point than the
emulsifiers used for reduced-fat
spreads or full-fat margarine
products. Some low-fat recipes
contain milk proteins in order to
slightly destabilise the emulsion
and, in this way, improve the
Table 1: Examples of reduced-fat spread (60% fat content) and low-fat spread
(30% fat content) compositions.
INGREDIENTS (%) REDUCED FAT LOW FAT
SPREAD 60% SPREAD 30%
Water phase Water Up to
Salt 1.0 0.5
Skimmed milk powder 0.5 0.1
GRINDSTED ® LFS Stabilizer* 1-1.5
Potassium sorbate 0.1 0.1
Butter flavouring 0.01 0.01
pH 5.5 5.5
Fat phase Interesterified fat blend 15 7.5
Palm oil 15
Liquid oil 30 22.5
DIMODAN ® P PEL/B 0.4
DIMODAN ® U/J 0.5
GRINDSTED ® PGPR 0.2
2% sol. beta carotene 0.04 0.02
Guardian Green Tea
Extract 20M 0.03 0.03
Butter flavouring 0.02 0.02
SFC profile:
SFC @ 5°C 31 16
SFC @ 10°C 26 13
SFC @ 20°C 14 6
SFC @ 30°C 6 3
SFC @ 35°C 4 2
SFC @ 40°C 1 0
*GRINDSTED ® PECTIN RS 400, GRINDSTED ® LFS 560 or GRINDSTED ® LFS
sample 1.
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ingredients 19
flavour release in the final low-fat
spread. In other words, it is not
just the fat content but also the
amount of protein that can
influence the recommended choice
of emulsifier for a specific low-fat
spread recipe. In order to stabilise
the high level of water in the
emulsion further and improve
flavour release, hydrocolloids or
stabiliser systems can be added to
the water phase. For low-fat
spreads, pectin, alginate, starch
and blends of all three can be used
to stabilise the low-fat emulsion
and the final low-fat spread over
time. Standard recipe suggestions
are listed in Table 1 (page 18).
In addition to choosing the right
emulsifiers and stabilisers for a
specific spread, another key factor
is the actual composition of the fat
blend, which should be determined
by the application, functionality
and temperature of usage. The fat
blend is characterised by the solid
fat content (SFC), which,
measured at specific
temperatures, describes the ratio
between the solid fat and the
liquid oil in the fat phase.
Naturally, the saturation of the fat
phase has an impact on the SFC
profile. Generally speaking, the
higher content of saturated fatty
acids results in a higher SFC value
at specific temperatures. The SFC
profiles of the reduced and low-fat
spread products are listed in
Table 1. Compared to the reducedfat
spread formulation, the amount
of emulsifier is higher in the lowfat
spread product. When the
amount of solid fat in the fat blend
is reduced, both due to the lower
level of solid fat in the fat blend
and the overall lower level of fat in
the product overall, then the
stabilising effect of the crystallised
fat matrix is also lower. This makes
the role of the emulsifier system
even more important with regard
to the incorporation of higher
levels of water droplets and liquid
oil in the limited crystallised matrix
compared to a product with more
fat.
The table shows that different
emulsifiers are recommended
according to the fat content of the
various spreads. When the fat
blend is altered to a softer version
by changing the ratio between the
liquid oil and the hard stock, as is
the case for 30% low-fat spreads,
the emulsifier can function both as
an emulsifier and as a structurant.
As an emulsifier, it promotes a
stable emulsion during processing.
Palm oil for DuPont’s
palm-based emulsifiers
is certified by the
Roundtable on
Sustainable Palm Oil
As a structurant, it optimises fat
crystallization and secures the 3-D
crystal network that gives the
spreads the appropriate textural
and sensory properties.
Evaluation of spreads
The low-fat spreads have been
evaluated by DuPont using
standard procedures. Figure 1
(overleaf) shows the water droplet
size distribution measured by
Bruker NMR. All three spreads
show relatively narrow
distributions relating to stable lowfat
spreads with mean water
droplet sizes less than 6µm. It is
important to correlate the results
from water droplet size distribution
To meet today’s manufacturer needs, all the palm oil for DuPont’s palmbased
emulsifiers is certified by the Roundtable on Sustainable Palm Oil
and delivered from a mass balance or, if requested, segregated supply
source.
DIMODAN ® P PEL /B Distilled monoglyceride is made from edible
refined palm oil and recommended for its ability to stabilise the liquid
emulsion and ensure a fine water distribution. It is mainly used in lower
fat products (40–60% fat content). The melting point of the emulsifier is
approximately 60°C.
DIMODAN ® U/J Distilled monoglyceride is made from edible refined
sunflower oil. It prevents syneresis in low-fat spreads by contributing a
stable water dispersion to the emulsion and the crystallised product. The
relatively low melting point of approximately 45°C is also suitable for
low-fat products.
GRINDSTED ® PGPR is a polyglycerol ester of poly-condensed ricinoleic
acid from castor oil. It ensures a very stable emulsion in low-fat spreads
through its excellent water-binding effect, which can stabilise unstable
w/o emulsions.
GUARDIAN Green Tea Extract 20M is a natural green tea extract with
maltodextrin as a carrier. It exhibits flavour and antioxidant activity
characteristic for green tea extract and improves the shelf life of the
spreads by retarding lipid oxidation.
Various stabiliser systems are added to the low-fat spreads at different
levels compared to the emulsifier system. Due to the current availability
and price of pectin on the world market, producers are interested in
finding alternative stabiliser systems. The stabilising effect of pectin and
a blend of pectin and alginate has been tested and compared to
GRINDSTED ® PECTIN RS 400.
GRINDSTED ® PECTIN RS 400 is a high-ester pectin standardised with
sugars. GRINDSTED ® LFS 560 is a blend of food-grade stabilisers
containing amidated pectin standardised with dextrose and alginate.
GRINDSTED ® LFS sample 1 is a blend of stabilisers containing pectin
and alginate. All three hydrocolloid systems stabilise the water phase of
low-fat spreads and ensure a good flavour and salt release. The
preferred stabiliser system may depend on the availability of raw
materials and price.
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20
ingredients
analysis with sensory evaluation in
order to determine the flavour
release, as narrow water droplet
size distribution can result in
spreads with slow or no flavour
release.
Descriptive sensory analysis is
used to describe the impact on
sensory attributes. The descriptive
analysis method is described by
ISO 13299 ‘Sensory analysis –
Figure 1
Figure 2
Methodology – General guidance
for establishing a sensory profile.’
The analysis evaluates the
intensity of each descriptor, such
as the hardness, shininess or body
of the spread, on a linear scale
with two anchor points that
indicated low and high intensity.
Figure 2 shows the results of the
sensory evaluation. Only minor
differences are observed between
GRINDSTED ® LFS sample 1 and
GRINDSTED ® LFS 560. However,
there are significant differences in
the ‘shininess’ and ‘hardness’
attributes. The same differences
can be observed when comparing
the spider diagrams from the
analysis of the blends with the
spider web from the standard
containing GRINDSTED ® PECTIN
RS 400. This could be due to minor
differences in the processing
parameters as previous tests did
not show these differences.
According to the results,
GRINDSTED ® LFS sample 1 or
GRINDSTED ® LFS 560 could be
suitable alternatives to the
reference.
Final remarks
O&F producers around the world
can respond to the health and
wellness trend with relative ease.
The sustainability trend can be met
by using suitable sustainable raw
materials of good quality. In
addition to producing fat products
with reduced fat content, the O&F
industry has taken other healthimproving
initiatives. For the past
decades, fat products low in trans
fatty acids have been developed
and marketed worldwide. Salt
reduction in foods has been in
focus as the total intake of salt is
too high in many countries. In the
EU, for example, it is generally
recommended to lower the content
of salt in food. Thus spreads low in
sodium chloride can contribute to
meeting this goal. Fortified fat
products can also contribute to the
health trend. Through the addition
of ingredients, such as cholesterollowering
plant sterols, good for the
heart and cardio health ω-3 fatty
acids, or bone and teeth improving
calcium, the healthiness of fat
products can be further improved.
First published in Oils and Fats
International 2016. n
Pia Stensgaard Petersen
Pernille Gerstenberg Kirkeby
Application Specialists
DuPont Nutrition & Health
www.dupont.com
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ingredients 21
DuPont study confirms anti-caries effect of xylitol
Scientific research at DuPont Nutrition & Health has found that the oral bacteria behind dental cavities are
significantly reduced in the presence of xylitol. Conducted using the DuPont dental caries simulator, the study
gives an improved understanding of results from previous clinical studies.
Xylitol is a naturally occurring sweetener with the taste and sweetness of sugar but just half the calories. The
European Food Safety Authority (EFSA) has recognised the claim that xylitol chewing gum reduces the risk of
caries in children.
Positive effect also in the presence of sucrose
Recently published in Archives of Oral Biology journal, the DuPont study evaluated the effect of sucrose and
xylitol on Streptococcus mutans – one of the main species of bacteria responsible for dental caries.
Xylitol was shown to have a significant impact on the bacteria, also when tested in combination with sucrose.
The xylitol used for the study was XIVIA ® Xylitol from the DuPont Danisco ® range.
Realistic results from dental simulator
“This in vitro study was the first to test the effect of xylitol on S. mutans using our in-house dental simulator,”
says Krista Salli, M.Sc. scientist, DuPont Nutrition & Health in Kantvik, Finland.
“It is encouraging to see that the results closely reflect clinical findings. This is evidence that the oral
environment created by our simulator is realistic and suitable for estimating the cariogenicity of food ingredients.
This will help us understand the mechanism by which xylitol exerts in benefits.”
Presentation at 2016 FDI World Dental Congress
Previous studies have shown that xylitol reduces acidity in the mouth by raising the pH level; slows the ability of
cariogenic bacteria to stick to teeth; and inhibits bacterial growth. EFSA has approved the following claim
related to xylitol use: ‘100% xylitol chewing gum reduces the risk of plaque in children and plaque is a biomarker
for dental caries’.
DuPont have presented additional new findings from a second study using the dental simulator at the 2016 FDI
World Dental Congress.
The published study entitled ‘Influence of sucrose and xylitol on an early Streptococcus mutans biofilm in a
dental simulator’ is available online at http://www.aobjournal.com/article/S0003-9969(16)30139-X/fulltext.
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22
ingredients
Fruit and vegetable ingredients: The key to
healthier reformulation
One of the main consumer trends in the market, healthy eating has shaped every segment of the
food and beverage industry for the past decade. As it evolves to embrace the latest novelties,
natural, minimally-processed ingredients are emerging as the go-to option to gain consumer
attention and loyalty.
Highlighted in the 2016 Global
food and drinks trend report by
Mintel, 1 consumers growing
passion for natural goodness is
putting the spotlight on a new
category of ‘better for you’
products, where the added
benefits don’t necessarily come
from supplements.
The quintessence of healthy and
natural, fruit and vegetable
ingredients are gaining momentum
in the market, with a global reach
expected to hit US$201.67 billion
by 2020. 2 Healthy reformulation
represents a huge opportunity for
manufacturers to tap into, in every
segment, including beverage,
bakery and confectionery.
Five a day to drink
The popularity of fruit ingredients
in the beverage sector is
undisputed, with fruit purées and
concentrates constituting a
significant portion of most juices
and smoothies in the market. A
convenient format to hydrate and
boost nutrient intake, fruit juices
and smoothies have traditionally
been associated with a strong
healthy halo.
However, with governments and
health organisations around the
world putting the spotlight on
sugar reduction, an increasing
number of beverage
manufacturers are turning to
vegetable purées and
concentrates for their low sugar
content, sophisticated flavour and
natural profile.
Already popular in Asia, blends of
fruit and vegetables are
captivating the interest of Western
countries too, and account for 8%
of global new product launches. 3
With an untouchable healthy
profile, an increasing number of
vegetable ingredients are being
launched on the market to address
the concerns of health conscious
consumers as well as provide an
optimum taste and odour. Products
such as vegetable purées and the
clear carrot juice from SVZ, for
example, were specifically
developed to respectively boost
nutrient content in juices and to
reduce sugar, without impacting on
odour or flavour.
A dairy revolution
For years, yoghurt and dairy drink
manufacturers have appealed to
health-conscious consumers by
reducing the fat and sugar content
of their products but as the natural
trend strengthens, replacing
artificial flavours and colours with
fruit purées and concentrates is
becoming just as important.
At the same time, the ice cream
sector sees the use of high quality,
natural fruit and vegetable purées
and concentrates as a step
towards premiumisation. Ice cream
manufacturers seeking to
reposition their ice cream for adult
tastes are launching varieties with
www.foodmagazine.eu.com issue three | 2016

ingredients 23
artisanal production methods,
transparent ingredient provenance
and sophisticated flavour
combinations such as carrot and
mango or hibiscus and red beet.
The value growth in this sector 4 is
attributable to premium quality
products, made from recognisable,
clean label ingredients.
Healthy baking
Research from Mintel has
indicated that over the last year
there has been a 12% decrease in
consumers snacking on baked
goods across the UK, but 70% of
participants agree that
manufacturers should do more to
reduce sugar in snacks 5 . This
clearly offers an opportunity for
the bakery industry to incorporate
healthier ingredients into baked
goods to raise their nutritional
profile, while not compromising on
flavour and taste.
Purée concentrates are obtained
from fruit or vegetable purées
simply by removing some of their
water. This lower water content
With consumers already
including vegetables in
new applications, such
as cauliflower bread or
kale brownies, offering
new combinations in
baked goods is a
natural progression
gives higher viscosity, elevated brix
levels in the end product and a
more intense taste profile while
maintaining fibre levels, nutritional
content and colour. The most
popular flavours for concentrated
purée in Europe include
strawberry, raspberry and
blackberry, plus redcurrant and
blueberry.
The diverse selection of fruit and
vegetable products on offer
provides manufacturers with
endless opportunities for
developing new flavours too.
Whether it’s a pumpkin-spiced
muffin for Halloween or a
courgette and blueberry muffin as
an alternative, the bakery industry
can use innovation to appeal to
consumers’ changing tastes. With
consumers already including
vegetables in new applications,
such as cauliflower bread or kale
brownies, offering new
combinations in baked goods is a
natural progression.
Naturally sweet
The natural trend even holds true
for the confectionery sector, where
the biggest shift towards natural
ingredients has been registered in
the colour segment. For years,
natural colours seemed a very
popular alternative to artificial
colours, but as the clean label
trend developed, colouring foods
gained momentum.
Colouring foods are only made
from edible fruits, vegetables and
plants processed into
concentrates. Classified as food
ingredients rather than additives,
they do not undergo a selective
extraction of pigments and no
artificial additives are used in the
production process.
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24
ingredients
SVZ’s range of colouring food is
water-soluble and with clean label
status, colouring food has proven
to be the most natural ingredient
available for the reformulation of
sugar-based confectionery, gums
and lollipops. Red beet juice
concentrate, for example, can
create carmine-like colour shades
in sugar-based products with a
higher pH, while in gums and
lollipops colouring food such as
black carrot and aronia juice
concentrate can provide a purple,
orange, red shade with a clean
label positioning.
Optimum sourcing for premium
ingredients
Fruit and vegetables inclusion in
finished goods has traditionally
posed a challenge for ingredient
manufacturers. Getting them into
production before they spoil
requires strong supply chain
management. Add to this the pH
challenge and it’s clear that
manufacturers should seek the
help of an expert, a reliable
ingredient supplier, before
embarking on new product
innovation.
By working with
specialist seed
breeders, the right fruit
and vegetable crops can
be selected and grown
to meet exacting
customer demands for
colour and nutrient
content
Transparency of ingredient
sourcing is paramount in today’s
market. Manufacturers would be
well advised to partner with
suppliers who offer control over
every step of the supply chain,
particularly important when
working with natural crops which
are inevitably prey to climate
variations. This is where the
expertise of ingredient suppliers
like SVZ in the supply chain proves
its value. By working with
1 2016 Global food and drinks trend report, Mintel
2 Markets and markets. Fruit & Vegetable Ingredients Market by Type (Concentrates, Pastes & Purees, NFC
Juices, Pieces & Powders), Application (Beverages, Confectioneries, R.T.E, Bakery, Soups & Sauces,
Dairy products), & by Region - Global Trend & Forecast to 2020. Feb 2016
3 SVZ internal analysis based on Mintel recorded launches. 2013I14
4 Euromonitor category briefings, November 2014, of key markets in Western Europe
5 Mintel, 2016. Consumer Snacking – UK http://store.mintel.com/consumer-snacking-uk-march-2016
specialist seed breeders, the right
fruit and vegetable crops can be
selected and grown to meet
exacting customer demands for
colour and nutrient content.
Naturally occurring fruit sugars
within fruit and vegetables can
partially replace the added sugar
in applications without affecting
the desired texture – while also
enriching it with valuable nutrients.
With the SVZ team of agronomists
working alongside growers to bring
knowledge of best farming
practice, the latest standards in
cultivation, land management, food
safety and regulatory advice,
manufacturers are assured of
ingredient quality for their
premium product lines.
Furthermore, processing fruit and
vegetables in purpose-built
facilities directly at source
minimises nutrient loss and colour
degradation, essential for creating
food with shelf appeal. n
Johan Cerstiaens
Sales Director
SVZ
www.svz.com
foodeurope Keeping you up to date...
www.foodmagazine.eu.com
Circulation
We hope you have found this edition of
foodeurope magazine interesting. It is
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please email jhoskins@editor.eu.com.
Thank you.
www.foodmagazine.eu.com issue three | 2016

ingredients 25
SENSE CAPTURE Spices: MANE flavour
solution to optimise spice impact in meat
applications
MANE, one of the leading fragrance and flavour houses, is preparing the extension of its SENSE
CAPTURE range with the introduction of new innovative products called ‘SENSE CAPTURE
Spices’.
Spices: an indispensable
ingredient in savoury applications
Spices are very common in
savoury applications, and
specifically in meat applications.
They are used mainly for their
strong colouring and flavouring
properties, sometimes also for
their preservation properties.
Spices are a key ingredient in
savoury applications as they easily
bring variety and elaborate taste
to any dish.
Nevertheless, two major issues
are related to the use of spices in
food:
n The steep and erratic price
variations related to spice
availability has a direct impact
on the cost of an end-product
n The spice quality which may
vary affects the spice flavour
profile and/or its flavour
intensity.
The need for a sustainable flavour
solution
In this context, MANE developed a
flavour solution to cope with the
above-mentioned difficulties linked
to the utilisation of spices in
savoury applications and to
propose to its customers a
sustainable solution to be
combined with spices.
The objective of this project is not
to prevent industrials from using
spices in their formulations but to
compensate a reduced amount of
spices by using a flavour. With this
type of hybrid solution, the food
industries will benefit from the
advantages of spices (organoleptic
effects) and the advantage of a
flavour (standardisation of the
sensory profile, improvement of
the overall price stability).
The Group’s R&D teams imagined
a new range of flavours called
SENSE CAPTURE Spices which
enables us to reduce the usage of
spices up to 50% in a savoury
application. We propose a range of
16 flavour references (8 natural
flavours and 8 flavours) with the
profiles of the spices most
commonly used in meat
applications including Black
Pepper, Cumin and Nutmeg.
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26
ingredients
SENSE CAPTURE Spices has
been developed principally for
Meat applications; this new range
is key for the MANE Meat
expertise as it is perfectly adapted
to the constraints of the different
meat applications (including
minced meat, emulsified meats
and dried meats) and with flavour
stability over time.
The launch of this range is
currently being finalised and is
expected to be launched before
the end of the year. Although it is
primarily designed for meat
application, the range SENSE
CAPTURE Spices is also
suitable for a large range of
Savoury applications including
Culinary and Snack applications.
MANE & KANCOR synergies
To develop the range, MANE relied
on its in-house technologies as
well as the ones of Kancor, one of
India’s most prominent extractors
and manufacturers of spices,
spices oils, essential oils and
ingredients, a long-term supplier in
which MANE took a majority stake
in 2014. The partnership creates a
unique high-technology hub for
high-quality food & beverage
ingredients globally.
The expertise of the two
companies has been combined to
develop SENSE CAPTURE
Spices:
n Management of the
agricultural source of the
spices
n Management of the
transformation of the spices
and valorisation into spice
extracts
n Management and knowledge of
the extract composition and
key molecules.
About MANE
Selling in more than 60 countries
worldwide, MANE is a leading
fragrance and flavour house, run
and owned by the MANE family
since 1871.
MANE built its growth and its
reputation on technological
innovation, particularly in the areas
of natural extraction,
encapsulation and flavouring
solutions for complex formulations.
MANE Meat Centres of Excellence
provide customised functional and
flavour solutions for the meat and
meat-free industries throughout
Europe, the Middle East and
Africa. n
MANE creates flavours for
everyday products as diverse
as beverages, biscuits,
confectionery, dairy products,
and savoury food.
The perfumery division spreads
over the world of beauty, from
the spellbinding signature of
great perfumes to hygiene &
bodycare products: shower
gels, shampoos, deodorants,
creams and toothpastes. In
addition, MANE creates
fragrances for the home
universe, from household
products to interior perfumes.
To develop these exceptional
flavours and fragrances, the
company is equipped with the
most state-of-the-art technical,
scientific and creative means at
all its locations.
Reknowned all over the world
for the quality of its raw
materials, MANE constantly
deepens its knowledge and
expertise of natural products,
all thewhile conducting an
intensive and innovative
research programme on
synthetic products.
MANE
www.mane.com
www.foodmagazine.eu.com issue three | 2016

ingredients 27
Clean, fresh and aromatic: Synergy Flavours
brings Synergy Pure, its range of natural
essences and extracts to the European
market
Synergy Flavours, the leading global manufacturer and supplier of flavours, extracts and essences,
introduces Synergy Pure, a broad portfolio of natural essences, extracts and concentrates, to the
European market. Already successful in the US, this unique range of ingredients effectively maximises
the natural sensory properties of horticultural products to capture the freshest, most authentic
flavours nature has to offer. Suitable for a wide variety of applications, the range includes
distinct profiles including tea, coffee, fruit and vegetables, botanicals and vanilla.
Backed by 130 years of
experience, Synergy’s proprietary
processing technology
distinguishes the Synergy Pure
range. Thanks to gentle, reducedheat
processing and vacuum
evaporation systems, the essences
and extracts maintain the delicate
horticultural flavour components of
the raw materials, while the
degradation of healthy, naturallypresent
nutrients, such as
antioxidants and polyphenols, is
minimised. This results in a robust
flavour and rich aroma that helps
manufacturers deliver the impact
of freshly picked ingredients in
their end product, whether it’s an
alcoholic beverage, yoghurt, readyto-drink
beverage, soup or savoury
sauce.
Paul McGillicuddy, Commercial
Director at Synergy Flavours
comments: “As the overall move
toward fresher and healthier food
and beverages continues, taste
and authenticity remain a deciding
factor for many consumers.
Synergy only sources the highest
quality raw materials and ensures
they are processed as quickly and
as gently as possible to preserve
as much of the natural flavour,
colour and aroma of the raw
ingredients. The value of these
natural essences and extracts is
exemplified in batch-brewed teas.
A volatile botanical, tea loses
some of its aroma and freshness
during the manufacturing process.
However, by capturing the tea’s
essences, manufacturers can
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28
ingredients
Missed IFT? Synergy’s trend watch has you
covered!
Weren’t able to make it to this year’s IFT? Not to
worry, there’s always next year! Plus – we’ve got you
covered with some of the key trends and highlights. So
what were the standout trends?
Cold brew coffee
For the past couple of years, it seems you can scarcely
move for cold brew. This rather unique beverage has
become almost symbolic of the entire millennial
generation.
With so much noise, it came as no surprise to see that
cold brew had made its way to this year’s exhibition
hall, with a handful of stands (Synergy
Flavours included) making cold brew their centrepiece.
But with so much competition, the real challenge lay in
creating a point of difference to stand out. For Synergy
Flavours it was authentic tasting, single source
Brazilian coffee beans tying into the upcoming Olympic
Games (more on that later).
For others, it was flavourings, such as an Indian spiced
cold brew coffee on offer elsewhere at the exhibition.
But the cold brew trend is not just limited to coffee
shops and exhibition halls – the trend has really come
to a head in the past two years. In 2015, New Product
Development (NPD) numbers were up 79% on 2014,
and with five months left of 2016, this year has already
seen 38% more launches worldwide.
This rapid growth has been driven by a growing
consumer buzz particularly online where the number of
monthly Google searches has risen five-fold in around
three years.
Whilst the cold brew coffee trend shows no sign of
abating, as more and more products come to market,
brands will find they are increasingly under pressure to
add a point of difference, be that flavour, added
functionality or even finding the next big thing – such
as the Japanese method for brewing iced coffee, or
even nitro coffee.
Fibre
The rise of fibre can be closely linked to the
broadening of the nutrition market into weight wellness
and a more holistic approach to diet.
Protein has been at the forefront of health food
ingredients for a number of years, and whilst protein
was far from absent at IFT, fibre felt even more
prominent, with several stands giving top billing to the
often overlooked nutrient.
As nutrition has become more mainstream, consumers
have started to look for products which perform
functions beyond muscle building. In fact, fibre has
been viewed by consumers for a number of years as
having a positive impact on diet and overall wellbeing.
A study from University College, Cork’s department of
food and business development, found that fibre was
one of very few nutrients which were positively
received by all age ranges, with many taking part in
the study associating fibre with a low Glycaemic Index
(GI) diet.
As with cold brew, fibre’s prevalence at IFT was driven
by market trends, and in particular the North
American market. Here, Mintel registered a 25%
increase in ‘source of dietary fibre’ claims which now
account for 4% of launches across all food categories.
The Synergy stand
With the Rio Olympics just round the corner, this
year’s Synergy Flavours stand had a real carnival
atmosphere to it. Whilst Australia’s accommodation at
the Olympic Village may still be unfinished, there is no
such excuse for lack of preparation amongst our
customers. Throughout the exhibition, we showcased a
number of flavours which perfectly captured the
Brazilian theme which has dominated NPD since
before the World Cup in 2014. One trip to the Synergy
Flavours’ stand was more than enough to get visitors
in the mood for the upcoming games.
In keeping with the theme, the star product of the
stand was without doubt the Synergy Pure Brazilian
Cold Brew coffee which was officially launched at the
exhibition. Synergy Pure Brazilian Cold Brew coffee
retains the low acidity level of ordinary cold brew
coffees, whilst also boasting a nutty sweet flavour with
a chocolaty roast taste. The new extract also works
perfectly in a number of applications including iced
coffee, protein power bites, coffee cream liqueur and
even ice cream.
Day two was the busiest day at the exhibition and the
busiest day on the Synergy Flavours stand, with our
Rio inspired cocktail party stirring up a storm. Visitors
enjoyed a spiked seltzer cucumber caipirinha (lime
extract and Synergy Pure cucumber essence) and a
strawberry passionfruit cocktail (strawberry and
passionfruit flavours) served up by our expert
applications team.
Along with the cocktails and coffee, we also
showcased a number of other applications including:
n Matcha green tea latte
n Mini protein doughnuts
n Blackcurrant pre-workout containing branch chain
amino acids (BCAA)
n Hibiscus acai herbal tea.
So what about next year?
No doubt these trends will be amplified next year. As
more people enter the cold brew coffee market we
expect to see an even greater number of offerings at
future exhibitions, with manufacturers doing even more
to stand out from the competition.
As the ‘cold brew arms race’ hots up, we also expect
to see more exciting flavour combinations too, which
will make for some interesting tasting sessions!
www.foodmagazine.eu.com issue three | 2016

ingredients 29
return what is lost during the
brewing process to restore the
authentic taste of a freshly brewed
cup of loose-leaf tea.”
In line with growing consumer
demand for all-natural, clean label,
chemical-free ingredients, Synergy
Pure essences and extracts are
water-based ingredients that
retain, in a concentrated form, the
aroma fraction and other
properties of the specific herb,
spice, fruit, or vegetable that it
comes from. All natural, the range
can be easily applied to a broad
range of food and beverage
applications and do not require a
change in label when added to the
formulation. In addition, the
products are gluten-free and
allergen-free, whilst also including
options for organic and Fairtrade
offerings.
McGillicuddy continues:
“Formulators are increasingly
looking to create unique, flavourful
and authentic products that stand
out from the competition. And
Synergy Pure can help do just
that. In combination with our
expert application support, we can
help our customers find a solution
that fits their exact specifications.
In particular, the range can be
tailored to meet specific
formulation goals, offering both
essences and extracts. For
instance, we might be asked to
develop an RTD raspberry tea,
incorporating a tea extract
alongside a raspberry flavour to
offer a customised solution.
Working together, the extract
enhances the flavour creating a
mouth-watering and fresh taste.”
With extensive technical
knowledge and a vast portfolio of
flavour solutions, Synergy Flavours
offers the application expertise
and market insight to meet the
exacting needs of customers
across a wide range of markets
and sectors.
About Synergy
Synergy Flavours is a leading
global manufacturer and supplier
of flavourings, extracts and
essences, with a truly global
footprint. With extensive
experience across the food and
beverage industry, it develops high
quality taste solutions which
inspire innovation and can help
customers stay one step ahead of
the competition.
Synergy’s flavour creation and
application capabilities span the
globe – with manufacturing and
technical support facilities in
Ireland, the UK, the US, Brazil and
Thailand. As a result, it has the
market understanding to work
collaboratively with customers
worldwide to develop flavour
solutions which respond to and
anticipate the expectations of local
consumers. n
Synergy
www.uk.synergytaste.com
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30
SupplySide West Preview
SupplySide West
The world’s leading ingredients and solutions tradeshow where
science and strategy intersect, October 4–6, Las Vegas
For 20 years, CPG manufacturers, marketers and formulators have relied on SupplySide West
when searching for their next innovative ingredient. More than ever, it is a team effort for
companies in the global dietary supplement, functional food and beverage, personal care, and
sports nutrition industries to drive their innovation, growth and profitability, with input from
purchasing, R&D, product development, executive management, marketing, compliance, supply
chain management, QA/QC and more. This is your opportunity to join 14,000 of your colleagues
from these markets and disciplines.
The exhibition
No one beats SupplySide West when it comes to
showcasing ingredients. This year’s expo hall is the
largest yet featuring over 1,200 exhibiting companies
including many first-time exhibitors you won’t find
anywhere else. With more than 10,000 ingredients and
services to explore, you’re sure to find solutions for
your next innovation.
Below are some of the educational and networking
opportunities at the show.
Featured Speaker
The Featured Speaker presentation is free to attend
and open to all attendees and exhibitors.
Featured Speaker: FDA’s Cara Welch, Ph.D.
Panel Discussions
Panel discussions require a separate registration. You
can purchase them à la carte or mix & match as part of
the Pick 3 & Global Pass. Panel discussions take place
on Thursday and Friday.
n Digital transformation and the need for data security
n GMOs: Today’s challenges, tomorrow’s opportunities
n Natural colors: Overcoming technical challenges &
consumer perceptions
n Finding your sweet spot in the omega-3 market
n Selecting appropriate sweeteners for the
confectionery space
n How to profit from the healthy snack revolution
n Cognitive health throughout the lifespan
n Emerging sports ingredients.
Workshops
Workshops require a separate registration. You can
purchase them à la carte or mix & match as part of the
Pick 3 & Global Pass. Workshops take place on
Wednesday and Saturday. Topics include:
n Developing and substantiating product claims
n Exploring gluten-free solutions
n Helping consumers beat the energy crisis
n Science & innovation driving the beauty category
n Evaluating and partnering with contract labs
n Sparking beverage innovation
n State Attorneys General: Communication &
mitigation strategies
n Strategies for successfully navigating the weight
management market
n Contract manufacturing: Raising the bar on
delivering quality
n Developing and marketing joint support products
n Tapping the growing probiotics supplement market
n The business of sports nutrition
n Understandings and market opportunities around
vitamin K2.
Business transformation: Driving your business
toward a profitable future
Take part in an interactive discussion to ensure your
business continues to be profitable now and in the
future while gaining insight on what global and societal
trends are impacting the industry. This is your chance to
learn how digital technology, demographic shifts and
gender parity can transform your operation.
Separate registration required or as part of the Global
Pass, not included in the Expo Hall or Pick 3 package.
n Understand the way digital technologies are
supporting engagement and driving connections
n Discover how and why your company should attract
and retain women in management
n Gain insights into the way millennials are upending
traditional expectations and methods of
communication
Clean Label Summit
Consumers are demanding more transparency about
www.foodmagazine.eu.com issue three | 2016

SupplySide West Preview 31
how ingredients are sourced and how products are
manufactured. It’s safe to say the clean label movement
is moving out of the trend spotlight and becoming the
new norm.
Separate registration required or as part of the Global
Pass, not included in the Expo Hall or Pick 3 package.
9:00–10:00am
10:00–11:30am
11:30am-Noon
Noon–1:00pm
1:00–1:30pm
1:30–3:00pm
3:00–3:30pm
3:30–5:00pm
Opening presentation: Meeting
the spirit and letter of clean label
Turning R&D challenges into
winning formulas
Networking break
Lunch panel discussion: Clean
label supply chain concerns
Networking break
Supply chain considerations and
solutions
Networking break
Navigating the consumer market:
Demographics, marketing &
regulatory considerations.
Good Manufacturing Practices (GMPs) training
GMP compliance is widely-accepted as the best way to
conduct business, putting product quality first.
SupplySide West offers seven training courses from the
best in the business – NSF International.
Separate registration required or as part of the Global
Pass, not included in the Expo Hall or Pick 3 package.
21 CFR 111 Dietary Supplement GMP overview (2-day
training course)
n Botanical materials verification
n Food Safety Modernisation Act (FSMA)
n Batch production records – do’s and don’ts
n The top 10 ways to get a warning letter
n NDIs and GRAS notification
n Current state of non-GMO for dietary supplements.
SupplySide Central
SupplySide Central: Where strategy and science
intersect in a live, interactive forum. The SupplySide
Central stage, located on the SupplySide Expo Hall
floor in Booth #EE182, will feature two full days of
short, dynamic programming, presented by industry
thought leaders, innovators and leading marketers. At
the heart of the event, SupplySide Central Stage offers
you a variety of interactive, quick-paced programming,
designed to delve into some of the hot topics facing the
industry.
Breakfast & lunch briefs
Looking for scientific insights on some of the hottest
ingredients around? These sponsored presentations
feature research experts delving into their cutting-edge
clinical findings on key nutritional offerings and the
potential they hold for new product development in the
dietary supplement and functional food market.
Separate registration required or as part of the Global
Pass, not included in the Expo Hall or Pick 3 package.
AHPA Botanical Congress
The 2016 American Herbal Products Association
(AHPA) Botanical Congress provides a unique
opportunity to learn about global supply chain
management techniques, regulatory issues surrounding
cannabis, current research on aloe, financial trends
affecting the competitive worldwide herbal
marketplace, and many more of the diverse challenges
facing the herbal products industry.
Separate registration required or as part of the Global
Pass, not included in the Expo Hall or Pick 3 package. n
www.foodmagazine.eu.com issue three | 2016

32
SupplySide West Preview
Exhibitors
Here is just a handful of world-class exhibitors at SupplySide West 2016.
ADM/WILD Flavors & Specialty Ingredients
Our deep expertise, expansive resources and unrivaled portfolio make us an
ideal partner to help you anticipate and meet the ever-evolving tastes and
preferences of today’s consumers.
www.adm.com/food
Stand
U156
Barry Callebaut
Barry Callebaut is the world’s leading manufacturer of high-quality cocoa and
chocolate products. A producer for more than 150 years, we are a fully
integrated company that focuses on every step from sourcing of the cocoa bean
to the shelf. Our expertise, together with our focus on innovation and R&D, enable
us to cater to the many different customer needs and to respond to the varying customer
preferences throughout the world. Barry Callebaut organises technical training and
application workshops for professionals working in the food industry at our Chocolate
Academies.
www.barry-callebaut.com
BASF Nutrition & Health
BASF’s Nutrition & Health division develops, produces and markets a
comprehensive range of products and services for the human and animal
nutrition, pharmaceutical and flavour and fragrance industries. The division
strives to contribute to a better life through improving the nutrition, health and
wellbeing of people across the world. Important human nutrition products are vitamins and
carotenoids, plant sterols, Tonalin ® CLA, and omega-3s. The division also provides the
pharmaceutical industry with active ingredients such as ibuprofen, as well as excipients and
custom synthesis services.
www.newtrition.basf.com
BENEO Inc.
The BENEO product portfolio consists of functional ingredients with nutritional
and technical advantages, derived from chicory roots, beet sugar and rice.
BENEO is an ideal partner to help improve the health (weight management,
energy for mental/physical performance, digestive, bone and dental health), taste,
texture and nutritional value (fat and sugar replacement/fiber enrichment) of a product.
Through a unique chain of expertise, including the BENEO-Institute, BENEO actively
supports industry partners in the development of balanced and healthy food products.
www.beneo.com
Stand
UU129
Stand
II133
Stand
V136
Bosch Packaging Technology
Bosch Packaging Technology prides itself on providing the industry with some of
the best solutions for capsule and tablet manufacturing. This includes tablet
presses, capsule fillers, fluid bed systems, coaters, mixers and a complete line of
accessories. Bosch quality is legendary in the oral dose manufacturing industry for
good reason. Bosch machines can be productive for decades with great service and support.
www.boschpackaging.com
Stand
HH177
Chr. Hansen A/S
Chr. Hansen is a global biotechnology company that provides natural ingredients
to the food, dairy, dietary supplement, infant formula, pharmaceutical and
agricultural industries. Chr. Hansen has been fermenting lactic acid bacteria for
140 years, and for more than 25 years we have been committed to delivering
clinically documented probiotics.
www.chr-hansen.com/probiotics
Stand
DD153
www.foodmagazine.eu.com issue three | 2016

SupplySide West Preview 33
First-Time Attendee Reception
Wednesday, October 5 • 5–7pm
Location: Rx Boiler Room
SupplySide West welcomes attendees visiting the
show for the first time! This two-hour reception offers
a fun and intimate setting for new participants to
meet with industry rock stars, various members of the
SupplySide team, show supporters, as well as other
first time participants. Prepare for the upcoming expo
days while making some new friends in the industry
and grabbing a drink and bite to eat in the RX Boiler
Room. Separate registration required – registration is
limited to first-time SupplySide West attendees only.
SupplySide CPG Editor’s Choice Awards
Thursday, October 6
Friday, October 7
Location: Expo Hall, Booth # EE182
In the past few years the Natural Products INSIDER
team has had tremendous success highlighting the
products that are coming to market, driven by the
innovative ingredients highlighted at SupplySide
West. In considering hundreds of products, they
narrowed the field based on the unique positioning
and ability to serve consumers with truly cutting-edge
products.
In 2016, the 5th Annual SupplySide CPG Editor’s
Choice Awards will continue to recognise innovative
finished product launches from CPG companies in a
variety of categories such as; bars, brain health,
digestive health, functional beverages, functional
food, heart health, personal care, probiotics, sports
nutrition, weight management and more. One winner
in each category will be announced at SupplySide
West 2016 during the SupplySide CPG Editor’s
Choice Awards Presentations, set for Oct. 6–7 at the
Mandalay Bay Resort in Las Vegas.
Tasting Bar
Thursday, October 6
Friday, October 7
Location: SupplySide Central Stage, Expo
Hall, Booth # EE182
For the first year, SupplySideWest introduces the
Tasting Bar at SupplySideCentral, a free-to-attend
attraction that enables attendees to see, touch and
sample the latest functional foods and beverages.
Stop by the Tasting Bar during expo hall hours,
located next to the SupplySide Central Stage. Come
and try out these retail-ready products and learn
about the exhibitors who make them!
SupplySide Central Stage
Thursday, October 6
Friday, October 7
Location: Expo Hall, Booth # EE182
SupplySide Central: Where strategy and science
intersect in a live, interactive forum.
The SupplySide Central stage, located on the
SupplySide Expo Hall floor in Booth #EE182, will
feature two full days of short, dynamic programming,
presented by industry thought leaders, innovators and
leading marketers. At the heart of the event,
SupplySide Central Stage offers you a variety of
interactive, quick-paced programming, designed to
delve into some of the hot topics facing the industry.
The SupplySide Central Stage is also home to the
Ingredient Launchpad, where exhibitors will highlight
their new products and the Editors Choice Awards,
where we will recognise innovative finished product
launches from CPG companies in a variety of
categories – SupplySide Central will be a hub of
activity on the Expo Hall floor.
Omega-3 Resource Center
Thursday, October 6 • 10am-5:30pm
Friday, October 7 • 10am-5pm
Location: Booth #II143
Visit this high-profile pavilion filled with turnkey
kiosks to learn about key issues in the omega-3
market, connect with Global Organisation for EPA and
DHA Omega-3 (GOED) experts, and explore omega-3
solutions from its member companies.
IPA Probiotics Resource Center
Thursday, October 6 • 10am-5:30pm
Friday, October 7 • 10am-5pm
Location: Booth #T129
Learn key issues in the probiotics market at this highprofile
pavilion on the Expo Hall floor. You’ll have a
chance to connect with experts from the International
Probiotics Association, as well as Nutrasource. This
resource center will be an active destination for all
things related to the global probiotics market and will
include five one-hour presentations on both Thursday
and Friday followed by an informative Q&A
SupplySide West
www.west.supplysideshow.com
www.foodmagazine.eu.com issue three | 2016

34
SupplySide West Preview
Growing recognition and demand for
HyperPure ingredients
Frutarom Health BU reports a surge in demand for its
EFLA ® HyperPure Line in the US market since the
beginning of 2016. The unprecedented growth can be
considered a result of diminishing consumer trust in
supplements and the call for short ingredient lists.
“We’ve received increased attention from US
supplement manufacturers concerned about possible
contamination, and thus are seeking botanical extracts
with safety assurances – as with the EFLA ® HyperPure seal,”
explains Holger Riemensperger, General Manager for Frutarom's Health BU. "Our HyperPure
technology has become an industry standard for safety and purity. Customers want to know more about
this patented process; they understand it helps create a competitive advantage for their herbal
supplements.”
According to a 2015 consumer survey from New Hope Network’s NEXT Data and Insights division, 19.5% of
core supplement users have less trust in supplements than in 2013. Among general consumers of supplements,
a ‘slightly less concerned’ 15.4% have less trust in these products than in 2013. Among general consumers,
31.4% said they never trusted supplements.
Frutarom’s HyperPure technology, originally used in the company’s Swiss pharmaceutical-grade facility, gently
processes botanical nutraceuticals, without impairing their bioactivity or health benefits. This sustainable, ecogreen
technology maintains the nature of the ingredient while achieving improved solubility. “By using the
proprietary HyperPure technology, we can ensure the removal of a wide range of contaminants,” explains
Matthias Kreuter Ph.D., CSO of Frutarom's Health BU. n
Stand
L137
www.frutaromhealth.com
Welch: FruitWorx ® Concord Grape Juice Powder
The power of the Concord grape can now be harnessed in a wider range of
nutrition applications following the launch of FruitWorx ® Concord Grape Juice
Powder by Welch’s Global Ingredients Group.
The new powder is made with a proprietary dehydration process that gently
removes all the water from Concord grape juice but captures its natural
wholesomeness and retains its bold flavour and rich purple colour. The resulting
product is a free-flowing, soluble, low water activity powder that is ideal for use
in a host of applications, including nutraceuticals and functional foods.
FruitWorx ® Concord Grape Juice Powder delivers the same kind of
polyphenols found in Welch’s 100% Grape Juice. It is free from artificial colours,
flavours and preservatives, and is non-GMO. The new powder will be presented by Welch’s Global
Ingredients Group on Booth R169 at SupplySide West in Las Vegas.
Concord grape juice powder is an extension of the existing FruitWorx ® brand, which already
encompasses a range of Concord and Niagara grape-based fruit pieces, flakes and pastes, made using a
concentration technology called URC ® , developed by Taura Natural Ingredients.
In addition, Welch’s Global Ingredients Group also supplies Concord and Niagara grape juices as single-strength
juices, concentrates and purées.
Named after Concord, Massachusetts – where it was first grown – the Concord grape is famous for its purple
skin, bold taste and naturally occurring polyphenols. About 20 years of research has demonstrated that, thanks
to the Concord grape and its polyphenols, Concord grape juice helps support a healthy heart. And, while more
research is needed, preliminary studies suggest that Concord grape juice may provide benefits in other areas of
health, including cognitive function. n
www.welch.com
Stand
R169
www.foodmagazine.eu.com issue three | 2016

SupplySide West Preview 35
Lycored: Natural lycopene
Lycored has developed a striking new lycopene seal
that reinforces and strengthens its commitment to
excellence as a creator and supplier of nutrition
solutions backed by extensive and ongoing clinical
research.
Lycored
Lycopene
The seal, to be showcased at the forthcoming
SupplySide West 2016 expo, is designed for use by Lycored’s trusted partners. It stands as a
symbol of Lycored’s pursuit of the highest possible standards and reflects its dedication to investing
in the discovery and development of technological advancements that benefit its customers and their
consumers.
The new mark also speaks to Lycored’s dedication to vertical integration and complete oversight of the
production process. Vertical integration means Lycored’s partners can always depend on the quality of its
lycopene and nutrient blends made with lycopene. Lycored grows its own tomatoes in farms across the world
and, and after harvest, microencapsulates their lycopene to ensure optimal bioavailability. Natural lycopene
such as Lycored’s is the only source of lycopene with a clinical backing.
Head of Global Brand & Marketing at Lycored’s Health Nutrition Division, said: “Our new seal is a symbol of
excellence, and a commitment that you’ll never get anything less from us. It’s a promise that we will never take
shortcuts on the road to good health. It stands for our dedication to putting wellness first, and to demonstrating
that our products will do everything that is promised.”
He continued: “The new Lycored Lycopene seal represents all of our processes. It serves as a visual reminder
that our products are made with the utmost care and deliver on their promises. We’re excited to share the news
of this new mark, which we like to think of as a storytelling tool and a way to enrich the narrative our partners
share with their customers.” n
Stand
Y153
www.lycored.com
Algatechnologies: AstaPure ® natural
astaxanthin
Visitors to the expo will have the opportunity to find out more
about how AstaPure ® astaxanthin is produced and how it can
help them develop safe and effective nutrition products with a
strong sustainability proposition and complete traceability.
Astaxanthin is a powerful antioxidant that delivers proven
benefits in dietary supplements, functional food & drink
products and cosmeceuticals across several categories,
including sports nutrition, skin health, eye health,
cardiovascular health and general wellbeing.
AstaPure ® is a high quality and versatile astaxanthin ingredient available in multiple formats for use
in a wide range of applications. Algatechnologies uses only super-critical CO2 technology, which
obtains astaxanthin in an oleoresin form that leaves no solvent residues. It is Non-GMO product
verified and certified as GMP, HACCP, ISO, Halal and Kosher.
Stand
NN172
Algatechnologies offers AstaPure oleoresins in concentrations of 5%, 10% and 20%. These are ideal for use in
easy-to-swallow softgel capsules and topical cosmetics (oil in water). AstaPure ® can also be supplied in the
form of 3% whole-algae powder, or free-flowing highly stable beadlets with 2.5% axtaxanthin for use in hardshell
capsules and tablets.
Algatechnologies produces astaxanthin from the microalgae strain Haematococcus pluvialis. Based in Israel’s
Arava desert, Algatechnologies’ state-of-art green production facility harnesses solar power to cultivate the
microalgae in an enclosed system of photobioreactors, ensuring maximum energy efficiency at all times. n
www.algatech.com
www.foodmagazine.eu.com issue three | 2016

36
SupplySide West Preview
Glatt: Optimising functional ingredients
Glatt Ingenieurtechnik and its American service center Glatt
Air Techniques will showcase innovative fluidised bed and
spouted bed technologies to agglomerate, spray granulate,
coat and dry various ingredients. As a manufacturer with
proprietary technology and one of the world’s leading
suppliers of integrated plant systems, Glatt helps to
develop and test solutions for demanding and complex food
applications.
Stand
UU126
For food producers and nutritional supplement manufacturers, working with ingredients – such as those that
require precise technical targets, eg defined shape, solubility, homogeneity, particle size, or the functional
protection of active ingredients – can be demanding. Glatt will present innovative processes for products that
are supposed to feature particular properties and show solutions for solving technological challenges during
production. Fluidised bed and spouted bed technologies are excellent approved methods to spray granulate
liquids, to agglomerate powders and to encapsulate sensitive substances. Both technologies are based on the
principle of fluidising particles using upward-flowing process air. 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?
Visitors to the technology expert’s booth will be able to delve into a virtual world: Augmented Reality
presentations will offer a unique insight into the process chambers of large-scale facilities. Glatt’s fluidised bed
technologies enable manufacturers to optimise product properties. As such, powdered drink formulations
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. n
www.glatt.com
Sternmaid: Optimal blending of powdered
products
The contract manufacturer SternMaid America offers its
competence in the blending and packaging of functional food
ingredients and dietary supplements in powder form
In the framework of SupplySide West, SternMaid America will
introduce itself as a flexible partner for contract blending and
packaging. Organic products, baking ingredients, enzymes and
proteins, dietetic drinks or specialties for athletes – the contract manufacturer’s
state-of-the-art microblending plant can be used to meet all manner of different production
requirements. In addition, the company recently invested in a new blending line for pilot trials and sample
quantities from 25 to 300kg. The new line is due to be commissioned at the end of 2016.
SternMaid America is certified for the manufacture of organic products. Moreover, its food safety management
system is certified according to FSSC 22000 which is fully recognised by GFSI and benchmarked to SQF
Level 3. On a product-by-product basis, the company can also offer kosher, halal, non-GMO, gluten-free and/or
vegan certified foods.
The company’s semi-automated microblending plant applies liquid components such us honey and MCT oil
homogenously to powders in quantities from 0.01% to 60% of the formulation. Microcomponents such as
flavours and emulsifiers are distributed very finely with a blending precision of 1:100,000. In this way it is
possible, for example, to add probiotics, vitamins and minerals to foods, but larger amounts of fats and highly
viscous liquids such as lecithin can be fed in too. Finally, the products are filled into large or small packs, just as
the customer wishes. n
Stand
L112
www.sternmaid-america.com
www.foodmagazine.eu.com issue three | 2016

SupplySide West Preview 37
Clinical study on SkinAx from Activ’Inside
The clinical study on SkinAx² has just been published in
Clinical, Cosmetic and Investigational Dermatology. This unique
and patented formulation for skin radiance by oral route has
also been rewarded at the Supply Side West.
Booth
PP156
Developed by Activ’Inside, SkinAx² is a patented anti-aging
formula backed by one published clinical study on its capacity
to improve skin radiance by oral route. Combining French
grape (Vitis vinifera L.) and melon (Cucumis melo L.) extracts
respectively rich in polyphenols and SuperOxide Dismutase
(SOD), zinc and vitamin C, SkinAx² provides both primary and
secondary antioxidants for an optimal and synergistic protection against skin oxidation. Clinically tested under
dermatological control on 35 women using both subjective and objective methods, SkinAx² globally improves
all the parameters involved in skin radiance (colour, contrast, imperfection): after 2 months of oral
supplementation, 82% of women enrolled have an even complexion and a more brighter skin. Available both as
an ingredient or a ready-to-use formulation for private labelling, SkinAx² is a unique and patented solution
with more than 20 clinical data. The innovation provided by SkinAx² on the nutricosmetic market has already
been rewarded twice: already selected as one of the three finalists of the NutraIngredients awards organised
during the last Vitafoods Europe show, SkinAx² has also been selected as a finalist of CPG Editor’s Choice
Award, whose winner will be selected at the upcoming SupplySide West event.
Clinical evidence on skin radiance: New publication
The efficacy of SkinAx² is backed by one clinical study, recently approved for publication in the peer-reviewed
journal Clinical, Cosmetic and Investigational Dermatology. SkinAx² has been clinically tested in France on 35
Caucasian women (40–70 years old) with a dull complexion. Performed under dermatological control, three
approaches evaluating both objective (sensorial evaluation and physical measurement) and subjective (selfassessment)
criteria of skin radiance were conducted. After two months of oral supplementation (150 mg of
SkinAx²TM/day), results show a significant global effect of SkinAx² on skin radiance factors: colour, contrast,
imperfection. 82% of women are satisfied by the efficacy of SkinAx² on skin radiance, and 2 women out of 3
feel looking better after the supplementation.
“Contrary to most of skin anti-aging solutions, SkinAx not only acts on a single parameter but has a full and
complementary action on all factors involved in skin radiance: your skin is more luminous, smoother and firmer,
with less imperfections,” highlights Marion Dumoulin, co-author of the study. “Overall, more than 20 clinical
results detailing the SkinAx² efficacy have been obtained, each representing one validated differentiating
message for the final consumers,” she adds.
A patented and optimal antioxidant protection
SkinAx² is a unique and patented combination of natural French grape (Vitis vinifera L.) and melon
(Cucumis melo L.) extracts, respectively rich in highly bioavailable flavanol monomers and bioactive
SuperOxide Dismutase (SOD), zinc and vitamin C. SkinAx². The ingredients have been carefully selected for
their demonstrated and complementary beneficial effects on skin, already reported in more than 40 scientific
publications. Providing both primary and secondary antioxidants, SkinAx² provides an optimal and synergistic
antioxidant protection, preventing skin oxidation, well-known as the main cause of skin alterations.
The unique antioxidant capacity of SkinAx² allows regulating melanin synthesis, protect skin fibres from
degradation and improve skin microcirculation. This multifactorial way of action contributes to the global effect
of SkinAx² on the three main components of skin radiance: colour, contract and imperfection.
An innovation already rewarded
SkinAx² is an innovative anti-aging nutricosmetic solution available both as an ingredient or a ready-to-use
formulation for private labelling. “Depending on the customer needs, we propose turnkey concepts formulated
with SkinAx² allowing our customers to access to the market with an innovative product backed by one
clinical study, a patented formula, and proprietary claims,” highlights Benoit Lemaire, Business and Marketing
Director of Activ’Inside. n
www.activinside.com
www.foodmagazine.eu.com issue three | 2016

38
processing & packaging
Sweet and sensational or spectacularly spicy!
Introducing the fully automated GEA
Aquarius CoatingLine for lollipops
In the mature and highly competitive lollipop segment of the confectionery industry, it’s tough to
stand out from the crowd. Coatings are an excellent way to differentiate, but until recently, it was
difficult and time-consuming to achieve consistent quality. This has all changed with the availability
of the GEA Aquarius CoatingLine, It’s currently the world’s only fully automated solution (patent
pending) that coats lollipops. The line automates forming, transferring, cooling, wetting, coating,
drying, wrapping and quality control and will be officially launched at Interpack 2017.
The GEA Aquarius CoatingLine
Be creative with lollipop coatings
Coatings can be used to add
colour, texture, shine and flavour
to lollipops and result in a unique
product with excellent market
potential. Powders such as chilli
powder, caster sugar and
granulates are just a few examples
of ideas for coatings created with
liquids or syrups. Sweet and sour
combinations are also tempting
possibilities.
Putting on the powder
There are very specific challenges
related to automated powder
coating for confectionery. These
include ensuring a clean
appearance, a consistent powder
flow and coating thickness, and
minimising waste. Keeping the
powder out of the air in the work
environment is another area of
attention, which is particularly
important with fine, spicy powders.
The GEA Aquarius CoatingLine
uses a highly controlled way of
applying powder that not only
ensures the powder is kept away
from the stick, but also ensures the
amount on the lollipop is
consistent. And to ensure
agreeable working conditions, dust
emission is limited to almost zero
when working with the optional
GEA OptiAir.
Innovations and highlights
The GEA Aquarius CoatingLine
forms ball, fancy and 3D lollipops
up to 32mm, with or without a
centre fill and colour positioning is
also possible. The line features
several (patent pending)
innovations, including a unique
take-over transfer wheel that
reverses the lollipop’s orientation
prior to wrapping at very high
speed. Other highlights include
refinements that ensure steady
and accurate horizontal positioning
of the lollipop from the die set to
the wrapping area and a system
that pre-heats the wrapping film in
order to allow a lower sealing
temperature and therefore reduce
the likelihood of sticking. These
features reduce costly downtime.
This is only the start…
In a mature confectionery market
like lollipops it is important to
innovate. GEA makes it easier to
create exiting new products and
works closely with customers on
their ideas for different coating
applications. This coating line will
make it possible to bring hard
candy lollipops with coatings to
www.foodmagazine.eu.com issue three | 2016

processing & packaging 39
In response to requests from the industry for more ways to differentiate lollipops,
GEA developed the GEA Aquarius CoatingLine
the market, which is a great way to
differentiate products.
Express yourself in three
dimensions!
Exciting three-dimensional shapes
is another way to create unique
lollipops that attract attention.
They make great themed products,
such as football shapes or cartoon
characters, and are ideal for
promotional items like corporate
logos. Centre fill and colour
positioning are possible for
enhancing the look, taste and
mouthfeel. The marketing team
has unbelievable freedom to
develop visually dazzling
confectionery.
The ingredients for success
The coating line forms 3D lollipops
at up to 600 per minute. After
forming, the lollipops can either be
coated or transported directly to
the PopCooler before being
wrapped in an appealing
sandwichwrap style. The attractive
sandwichwrap also provides
promotional possibilities to further
boost the lollipop’s market appeal.
GEA Aquarius CoatingLine
in action
After forming the solid or centrefilled
ball lollipops or fancy or 3D
lollipops, the unique take-over
transfer wheel takes the lollipops
out of the die set ready for
transport to the wrapping area.
This servo-driven wheel simplifies
change-over to a lollipop with
different width or diameter.
Together with the easy-toexchange
die set, it’s possible to
change between lollipops formats
in about two hours. After forming,
lollipops are automatically
transferred via a chain to the
PopCooler C, where they dwell for
approximately four minutes. They
are transported to the dipping
unit, comprising the PopMoisterer
and PopCoater, before being dried
in a second cooler, the PopCooler
D. The final stage is the automatic
wrapping machine, which features
grippers for steady positioning to
ensure the lollipops smoothly pass
through the sealing roles. Here,
the recently developed preheating
system enables a lower
film sealing temperature to reduce
the likelihood of the film
sticking. n
Angelique van der Rijken
GEA Food Solutions
www.gea.com
Sweet, sweet/sour or fruity… the coating possibilities are endless
www.foodmagazine.eu.com issue three | 2016

foodeurope
INGREDIENTS PROCESSING & PACKAGING ANALYSIS
THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE
www.foodmagazine.eu.com
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
Ron Smee (Spanish advertisers) ron@foodmagazine.eu.com
For editorial enquiries please contact: Juliet Hoskins jhoskins@editor.eu.com

processing & packaging 41
The fine art of contract manufacturing
SternMaid offers outsourcing solutions on an advanced level. The company invests continuously in
the latest powder handling technologies and recently announced that it is about to build an
additional production plant.
For many firms it is a real
challenge to outsource production,
because ultimately it means
handing over considerable
responsibility to another company.
On the other hand it creates elbow
room: contract manufacturers
clear the way for their customers’
own research, development,
marketing and sales. It enables
even small companies and
manufacturers with a frequently
changing range to take advantage
of the latest technology without
having to invest themselves. As a
specialist in tailor-made solutions
for blending, processing and filling
foods, ingredients and food
supplements in powder form,
SternMaid offers manufacturers
ideal conditions for outsourcing
their production process. The
company can supply the full range
of services from a single source:
from blending and processing alone
to an all-round offer that includes
purchase of raw materials, copacking,
warehousing, and delivery
of the goods. Customers can either
take advantage of the whole
package or choose individual
modules to meet their particular
requirements.
Torsten Wywiol, managing director
of SternMaid: “The first step
towards close cooperation with
SternMaid is often taken when our
customers realise that by
outsourcing specific processes
they can reduce the workload on
their own company and release
capacity. Especially in times when
qualified staff are hard to find and
there is a shortage of temporary
workers, service providers can help
to cope with peak demand. But
sometimes, too, special production
technologies are needed which a
company does not have or cannot
create soon enough at its own
facility. That is where we come in.”
Fluid bed technology: more than
just hot air
One of these special technologies
is SternMaid’s fluid bed processor.
Because of its many applications,
fluid bed technology has become
an important formulation method
in the food industry. Drying,
coating, agglomeration and
granulation enable optimum
adjustment and standardisation of
product attributes.
The conditions in the fluid bed
processor are optimal for an
intensive exchange of heat and
matter. Warm, filtered air is blown
through a distributor plate into the
www.foodmagazine.eu.com issue three | 2016

42
processing & packaging
material container, where it comes
into contact with the powder to be
processed. The distributor plate
gives the air specific flow
characteristics, ensuring that the
starting materials are mixed
thoroughly and a fluid bed
develops.
Fluid bed drying has a number of
advantages over conventional
spray drying. In this method it is
not only a case of removing the
moisture from the product. The
aim is to achieve a dry product
with precisely defined parameters.
A further advantage is gentle
processing of the products. Since
the drying temperature can be
adjusted to specific requirements,
the products are normally exposed
to only moderate heat between 30
and 50°C. That makes it especially
suitable for heat-sensitive
ingredients like enzymes and
vitamins.
Tailor-made product attributes
As the fluid bed is also an ideal
mixer, it is possible to mix several
powdered substances on this plant
and agglomerate them, for
example, in the same step.
Wetting of the surface of the
particles and simultaneous drying
causes the powder particles to
adhere to each other and form
free-flowing agglomerates. Among
other things, this influences the
instantising properties of the
powder. The products that emerge
from a fluid bed dryer disperse
much better in liquids than the fine
powders resulting from spray
drying. That makes the goods
easier to handle, since the
agglomerates produced in this way
contain much less dust and are
easier to dose because of their
enhanced flowability. The method
is used, for example, for
instantising beverages like cocoa
powder drinks and soluble coffee.
In this way it is possible to make
optimally portionable powders for
drink dispensers. Moreover,
agglomeration prevents the
individual constituents from
separating when processed
Success in the USA: Contract manufacturing
‘Made in Germany’
The German state Mecklenburg-West Pomerania, where SternMaid is
situated, has historical connections with the United States of America.
Emigrants from this region founded Mecklenburg County in North
Carolina. What is more, 2016 marks the 200th anniversary of the start
of diplomatic relations between the Grand Duchy of Mecklenburg-
Schwerin and the USA. And SternMaid has a special connection with
America, too: since 2014 the contract manufacturer has been expanding
its business with a production facility in the USA. SternMaid America in
Aurora, near Chicago, is the company’s first foreign affiliate. With its
state-of-the-art precision blending plant for powdered foods and food
supplements, the factory is optimally set up for customer-oriented
contract production in the US market. The semi-automated blending line
applies liquid constituents homogeneously to powder. Atomising spray
nozzles permit extremely fine dispersion of microcomponents like
flavorings or emulsifiers, and large amounts of fats and highly viscous
liquids can also be added too.
SupplySide West, stand L112
In the framework of the exhibition, SternMaid America will introduce
itself as a flexible partner for contract blending and packaging. Organic
products, enzymes and proteins, dietetic drinks or specialties for
athletes – the contract manufacturer’s precision microblending plant
can be used to meet all manner of different production requirements. In
addition, the company recently invested in a new blending line for pilot
trials and sample quantities from 25 to 300 kg, which is due to be
commissioned at the end of 2016.
In the fluid bed
processor, even minute
amounts of a substance
are firmly bound in the
agglomerate, thus
ensuring homogeneity
and making separation
impossible
further. In drink dispensers or
capsule coffee makers, mixtures of
dried milk, sugar, instant coffee
and flavourings, for example, form
a readily soluble compound that
does not separate. Moreover, it is
possible to create all manner of
different formulations by varying
the sprayed liquid. Beverage
specialities like ‘3 in 1’ – coffee,
including milk and sugar – can be
made up in a single unit.
Furthermore, the flavourings are
firmly encapsulated in the
agglomerate and therefore have
better protection against oxidation
and loss of flavour.
Agglomeration prevents the
individual components from
separating when processed. In the
case of food supplements, for
example, a high level of
homogeneity is crucial, for every
tablet or capsule must contain the
same amount of the active
ingredient. In the fluid bed
processor, even minute amounts of
a substance are firmly bound in
the agglomerate, thus ensuring
homogeneity and making
separation impossible.
Capacity enlargement
Besides processing, blending of
the products is often outsourced,
too. Torsten Wywiol: “Some of our
contract customers only make
temporary use of our production
capacities, for example if they
have to bridge downtime of their
plant because of modernisation or
restructuring measures. But most
of them outsource their production
in the long term, because certain
products or even the entire
www.foodmagazine.eu.com issue three | 2016

processing & packaging 43
production process do not fit in
with their real core business. This
focus has made many of our
customers very successful in the
market, which of course
contributes to SternMaid’s
dynamic growth, too.”
The continuous increase in
capacity utilisation has led the
company to invest in building a
second production plant in
Wittenburg. The present factory
offers no more room for expansion,
especially since a new blending
line with automatic weighing of
raw materials was commissioned
at the end of June and greatly
enlarges SternMaid’s production
capacity. In the initial phase a
complex with a floor area of
5,000m² will be built opposite
Plant 1. It will consist of about
2,500m² for warehousing, 2,000m²
for production and 500m² for
technical equipment; the
production hall is designed as a
two-storey building and already
offers space for further expansion.
Construction is scheduled to start
in September and according to
current plans, the building work
will take just under a year.
A separate blending
line designed to
pharmaceutical
standards is available
for certain product
groups such as kosher
or halal specialities or
allergen-free foods
As far as possible the two plants
will work independently of each
other. Plant 1 will in future focus
on all products intended for further
industrial processing, such as
enzyme compounds, functional
ingredients for dairy and meat
products and additives for flour
and bakery products. A separate
blending line designed to
pharmaceutical standards is
available for certain product
groups such as kosher or halal
specialities or allergen-free foods.
It is there that products subject to
extremely strict hygiene
regulations are processed. Plant 2
will manufacture all retail products
such as food supplemnts and
specialities for athletes. For this
reason, the small-pack filling lines
currently in use will move into the
new plant in 2017. The floor space
thus released will be converted
into blending and filling areas for
industrial products. Separation of
the two types of production will
ease the logistic situation on the
site, which is made difficult by the
increasing volume of goods
handled.
“By building the second factory we
hope to do even more to meet the
needs of our customers in the
retail sector,” says Torsten
Wywiol. “SternMaid is all set for
growth, so that we shall continue
to meet the demand for powder
mixtures of all kinds.” n
Sternmaid
www.sternmaid.de
www.sternmaid-america.com
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44
packexpo Preview
Pack Expo and Pharma Expo 2016
November 6–9, Chicago, Illinois
“We are expecting the 2016 installment of PACK EXPO and Pharma EXPO to break records across
the board. The size of the show, the number of exhibiting companies and total attendance are all
projected to surpass past shows,” says Jim Pittas, PMMI, senior vice president, Trade Shows.
“We are projecting the number of exhibiting companies to grow at least 19% from the 2014 show,
providing attendees the opportunity to forge strong business relationships through face-to-face
interaction with industry leaders. No other show in North America will offer the depth and breadth
of solutions providers like PACK EXPO and Pharma EXPO.”
The four-day event will feature over 2,300 exhibiting
companies and span more than 1.2 million net square
feet of exhibit space at McCormick Place. PMMI
expects to welcome 50,000 attendees. Registration for
PACK EXPO allows visitors full access to the Pharma
EXPO show floor at no additional cost.
“PACK EXPO International and Pharma EXPO is where
companies come to introduce the industry’s latest
processing and packaging advances. Having more than
twenty vertical markets represented allows for an
unsurpassed showcase of production solutions,
unavailable in any other setting,” says Pittas.
In addition to the invaluable connections and
innovations for business solutions, the show will also
provide unprecedented learning opportunities through a
robust series of presentations taking place at four
Innovation Stages located on the show floor. These
learning hubs will offer 30-minute seminars on
breakthrough ideas and technologies conducted by
exhibitors and industry thought leaders at PACK EXPO.
But the opportunity for education doesn’t stop there.
Several show floor features will also host invaluable
education including:
n The Reusables Learning Center, sponsored by the
Reusable Packaging Association, where attendees
can learn about integrating reusables into the
supply chain, thus maximizing profits and
sustainability simultaneously.
n The Beverage Cooler Lounge, hosted by the
International Society of Beverage Technologists and
sponsored by BEUMER Group, a networking and
learning center for the beverage industry.
n The Baking & Snack Break Lounge, hosted by
B&CMA, where attendees from the baking and
snack industry can gather and meet with subject
matter experts.
n The Candy Bar Lounge, hosted by NCA, a
dedicated area for attendees in the confectionery
industry to recharge, network and gather timely
industry information.
The Showcase of Packaging Innovations ® , sponsored by
The Dow Chemical Company, where attendees from
every vertical can view award-winning packaging from
around the globe.
The four Innovation Stages
The Innovation Stage at PACK EXPO International and
Pharma EXPO 2016 is shaping up to be the largest and
most robust on-floor education feature since its
inception in 2012.
On the PACK EXPO International side, three stages,
located in the Grand Concourse, will bring together
industry leaders and subject matter experts for free
educational programmes addressing the most top-ofmind
issues and trends. Sessions will address topics
including:
n Internet of Things
n Machinery safety
n Standards & technology to improve productivity
n Sustainability
n Flexible manufacturing systems
n Smart packaging
n Contract packaging
n Global packaging trends
n Digital print technology
n Multipack solutions
n Ultrasonic technology.
Pharma EXPO will host an additional Innovation Stage
in the West Lobby addressing innovations including
blister packaging solutions, thin film flexible packaging,
photostability testing, and protective packaging and
serialisation solutions.
To date, 59 sessions are confirmed, all 30-minutes in
length. All sessions are free to attend. Check the
schedule for full details. The full session schedule will
also be accessible through the PACK EXPO
International/Pharma EXPO mobile app.
www.foodmagazine.eu.com issue three | 2016

packexpo Preview 45
Partner Program
The Partner Program returns to PACK EXPO
International and Pharma EXPO 2016 welcoming 31
associations and 11 international pavilion organisers
committed to better serving their members and
supporting the processing and packaging industries,
reports PACK EXPO producer PMMI.
“The PACK EXPO portfolio of trade shows brings
together the best of the processing and packaging
industries looking for solutions to industry-wide issues,”
says Jim Pittas, senior vice president, PMMI. “The
associations in the Partner Program are a strong
resource for these attendees and exhibitors, and have
been a valuable asset to the PACK EXPO shows.”
There are currently 27 associations that will partner
with PACK EXPO International 2016, four Pharma
EXPO partner associations, and 11 International
Pavilion Organisers.
“The Partner Program provides a nice reciprocal
marketing benefit for both IoPP (Institute of Packaging
Professionals) and PMMI, whereby more people in the
packaging industry can learn about IoPP’s excellent
educational programs and IoPP members can stay on
top of all the need-to-knows about PACK EXPO,” says
Jim George, IoPP’s director of education. “The program
is a win-win year in and year out, a huge mutual benefit
that enables IoPP and PMMI to continue our robust
partnership.”
In-booth product demos & education
In-booth product demos and education are a main
attraction of the PACK EXPO International show floor.
This is your chance to get to know suppliers and their
products in depth and in person – so you can make a
better purchasing decision.
n Product demonstrations
n Q&A sessions with experts
n Technical talks.
Food Safety Summit Resource Center
The Food Safety Summit Resource Center offers FREE
presentations, information and one-on-one
consultations with subject matter experts, addressing
critical food safety issues and compliance. Past
sessions have covered topics such as:
n Emerging infectious disease issues
n Aseptic technology and traceability
n Allergen control
n Monitoring moulds in a packaging plant
n Food commissioning requirements for packaging
plants
n Software technology for food safety management
n Developing a HACCP plan
n Food Safety Modernisation Act (FSMA) proposed
preventative control rules
n GFSI packaging standards.
Research from PMMI
US food industry forecast to 2022
The US food industry is forecast to grow at a steady
rate of 2.9% CAGR through 2022, according to the
2016 Food Packaging Trends and Advances report from
PMMI, The Association for Packaging and Processing
Technologies.
Based on interviews from 70 professionals across the
food processing and packaging industry in the US and
overseas, the study forecasts that meat and related
products and snack foods will outperform the market
with over 3% growth. The growth in these two
segments is attributed to consumer demand for portion
control and convenience options.
Global market growth
The US food industry trails the global market and, while
North America is the largest global market across all
food segments, the overall growth of the food industry,
which includes food packaging, is being driven by
emerging markets like Argentina, Brazil, China and
India.
Global growth rates for most segments are double US
growth rates, except for meat and related products
(8.5%), and candy and confections (8%), which have
higher rates of global growth compared to those of the
United States.
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46
packexpo Preview
Innovation in the US food industry
US food packaging innovations are often concepts that
are already in use in other segments and innovations
from other countries are beginning to enter the US food
packaging market. The most innovative food industry
segments are:
n Snack foods: Recycled and biodegradable materials
for salty snacks; stylish, vivid graphics and shapes
for single-serve packs
n Meat and related products: New films to keep meat
fresher longer; active labels to sense when meat is
past its expiration
n Fruits and vegetables: Clear, tactile films to make
consumers pause and consider the product; more
single-serve packaging
n Pet food: More recycled materials in packaging;
single-serve containers to differentiate niche or
premium products
n Consumer demand continues to drive the industry,
as noted in the current major packaging trends:
convenience, flexibility, safety, sustainability and
technology.
Sustainability
Forty-six years after the first Earth Day, consumer
awareness of the environment and their ensuing
demand for sustainable products has prompted the
processing and packaging industry to respond with
sustainable initiatives in operations and packaging.
The Breaking Down Sustainable Packaging infographic,
produced by PMMI, The Association for Packaging and
Processing Technologies, shows how the industry,
particularly food and beverage, household and personal
care, and healthcare packaging segments are adopting
sustainable practices to meet the increased demand of
consumers.
“We’re seeing more green options in packaging –
recyclable, reusable and degradable – as manufacturers
reduce source material creating lighter primary and
secondary packaging thus reducing waste,” says Paula
Feldman, director of Business Intelligence PMMI. “We
expect this practice to increase in the coming years as
CPGs strive to meet consumer demand.” n
Increasing ng
public awareness ar
es s
on environmental e
issues has resulted in a greater
demand d for sustainable stainable a
pack
kaging
and processing operations.
Sustainability initiatives
have progressed r
s
e
considerably as a result – increasing n
the use of recycled materials, minimizing
1
hines.
274.1
415
B
he market for global green pac
$
The market for global green packaging
— recyclable, reusable, or degradable
packaging — is forecast to reach
$274.15 billion by 2020, 0, growing
at a CAGR of 5.27%. 2
54%
OF MARKET
Food pac
kaging led the global
green packaging market with a
share of 54% in 2015. 6
Plastic bottles have become
the leading container choice
for consumers, in part because
of their recyclability.
7
SUST
AINABILITY
CL AIMS
Pack Expo
www.packexpointernational.com
Pharma Expo
www.pharmaexpo.com
NORMAL CAP
20% % LESS S PLASTIC
Manufacturers urers have reduced
source material through
downgauging, ng, creating thinner,
lighter primary and secondary
1 in 5 household Personal care packaging
packaging and reducing waste. 5
care consumers
materials that are not
place environmentally
sustainable are likely
responsible packaging
to become obsolete
among their top
over the next five
purchasing criteria. 3
to ten years. 4
SUSTAINABILITY
ACTION
Products with susta ainability claims on the packagingaging
show an average annual nual sales increase of 2%, while
products that promote sustainability actions
through marketing programs show an increase of 5%. 10
4 of the top 20 most sustainable
global companies
in 2015 operate
in the healthcare space. 8
1 2 PMMI – Global T ends Impacting the Market for Packaging Machinery Report • www.reportlinker.com/p03281894-summary/Global-
Green-Packaging-Market-Forecasts-and-Tr
Trends.html
3 4 5 Mintel Report – Household Care Packaging Trends - US - January 2016 • PMMI – Personal Care Market Assessment Report
• PMMI – Flexible Packaging Report
6 7 www m/reports/461268-global-green-packaging-market-2016-2020
6-2020 • PMMI – Beverage Packaging aging Market Assessment
8 9 www.corporateknights.com/magazines/20
.corporateknights.com/magazines/2015-global-100-issue/2015-global-100-results-1
esults-14218559 • www.pharmamanufacturing.com/articles/20
.pharmamanufacturing.com/articles/2015/process-cooling-as-part-of-a-sust
ocess-cooling-as-part-of-a-sustainable-strategy
10 www.nielsen.com/us/en/press-room/2014/global-consumers-are-willing-to-put-their-money-where-their-heart-is.html
SAVE AS MUCH AS
Lean is green in pharma - technologies
95% such as closed-loop process cooling can
reduce energy consumption and save as
much as 95% of process cooling water
when compared with open-loop systems. 9
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packexpo Preview 47
Rovema NA: Two advanced vertical form-fill-seal
bagging machines for food applications
Rovema North America, a designer and provider of packaging machinery for
the food industry, will showcase two advanced Vertical Form-Fill-Seal (VFFS)
Machines. Rovema will exhibit the BVK 260 VFFS Machine with a companymade
servo driven auger and Aroma perm gas flushing system for residual
oxygen levels below 2% to run pillow bags; and the BVC 260, which will be set
up to run Stabilo style to run quad seal bags. Demonstrations of each
machine will take place throughout the show at Rovema’s Booth.
BVK 260 VFFS Bagging Machine
Capable of running up to 120 cycles per minute at format sizes ranging from
60 to 260mm, the BVK 260 VFFS Bagging Machine is ideal for basic bag
shapes, such as flat bags and flat-bottomed bags. It was developed as a replacement for Rovema’s
highly successful VPK-260 continuous motion bagger. Its servo controlled, continuous ‘D’ motion cross
seal station keeps reliable sealing technology at the heart of the bagger’s efficiency.
BVC 260 VFFS Bagging Machine
The BVC 260 VFFS Bagging Machine, a continuous motion, dual-axis servo packaging machine, is capable of
running up to 210 cycles per minute at a maximum forming width of 260mm. Equipped with real-time control
technology that is fully programmable and highly user-friendly, the BVC 260 is highly flexible in terms of the
sizes and styles of bags it can produce, which include pillow, flat-bottom, Stabilo (quad-seal), stand-ups, zipper
recloseable and more. It offers energy efficiency as well as flexibility – especially in its wide range of compatible
packaging material, high process reliability and minimisation of downtimes in the high power range. n
Stand
N-6150
www.algatech.com www.rovema-na.com
Baker Perkins: Focus on ingredients extrusion
Baker Perkins is providing a focus at PACK EXPO on the increasing use
of twin-screw extrusion to produce core ingredients for the food
industry.
It is acknowledged that if it is possible to make a product with an
extruder, it is almost certainly the cheapest, most efficient and most
compact method of making it. Conventional processing typically
involves a great deal more equipment, time and cost.
Stand
E-10123
Here are some typical examples in the ingredient industry. The
traditional process for making breadcrumb involves mixing, forming
and baking bread before discarding the crusts and grinding. The same
product can be made with no waste using only a twin-screw extruder. As well
as the enormous savings in space, equipment, energy and labour this brings the process is also much more
flexible, enabling quick and easy switching between different recipes.
Similarly for croutons, a bread-like texture can be developed in the extruder and the pieces cut to size at the die
or a post-extrusion cutter. Croutons for the ingredients market, such as soups and salads, or a crunchier variant
for the snacks market can both be produced by this method with rapid changes between them.
Extrusion is also an excellent way of addressing the market for gluten-free bread products as it can handle with
ease the various alternative flours and starches used to make the dough. Screw profiles can be adjusted to
achieve the desired characteristics much more readily than conventional processes and it also overcomes the
problems caused by stickiness of the dough.
Extruders also bring a lot of advantages to modified and pre-gelatinised flours used in products such as instant
soups, bakery pre-mixes and infant nutrition. The wide range of conditions that can be created in an extruder
enable characteristics such as rapid and/or cold-water thickening, increased protein or fibre content, improved
dispersibility and enhanced texture to be readily developed. n
www.bakerperkins.com
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packexpo Preview
Eagle: A Safe Harbor for product inspection
hygiene and safety
Eagle Product Inspection (Eagle), a leading provider of physical
contamination detection and quality assurance equipment, will
showcase a number of advanced technology and software solutions,
in addition to offering a cruise giveaway.
Product inspection plays on every manufacturers mind in the food
sector. With the regulatory landscape evolving rapidly, with
regulations such as FSMA and HACCP for example, x-ray
technology is now a commonplace tactic for the detection of
physical contaminants in a wide variety of sectors – from bakery
and snacks to dairy, meat and poultry, ready meals and
confectionery. Inline fat analysis (FA) too is becoming more widely adopted in the
meat and poultry sector, as accurate measurements of mass and Chemical Lean (CL) values can
enable processors to increase yield and extract maximum value from their product. Eagle’s new
OPTUM recipe management software will be on display at Pack Expo, which complements FA systems
in this area.
In addition to the core competencies of the systems Eagle has to offer in terms of physical contaminant
detection, the company has also taken care to help mitigate another form of contamination – namely
pathological – which has potential to cause damage to brand reputation. There have been a number of reports
in the international press regarding outbreaks of diseases such as Listeria, E.Coli and Salmonella, therefore
sanitary design and ability to clean equipment effectively is of paramount importance. While x-ray systems are
not able to physically detect microbial contamination, the design of the systems is a critical factor to reducing
the risks associated with bacterial ingress, survival, growth and reproduction.
Kyle Thomas, Strategic Business Unit Manager at Eagle Product Inspection, comments: “With product recalls
persisting as an issue for manufacturers and food safety laws becoming increasingly strict, it is vital that
product inspection systems not only perform well but are designed both to prevent bacterial growth and to
facilitate the level of cleaning necessary in the food processing environment. Many of Eagle’s x-ray inspection
systems have been designed using the NAMI (North American Meat Institute) Sanitary Equipment Design
Principles and are also available with IP69 ingress protection, which enables them to withstand thorough and
rigorous sanitation routines, including high pressure wash down procedures.”
The NAMI Design Principles take into consideration areas such as accessibility of equipment parts for
sanitation purposes, prevention of product and liquids collecting on the system, and ensuring equipment parts
are free of niches such as pits, cracks or open seams where bacteria are prone to collect.
At Pack Expo, Eagle will showcase three x-ray inspection products:
n Eagle FA3/M: a multi-application system which provides inline fat measurement and
contaminant detection for fresh, chilled, frozen and hot-boned loose bulk, frozen or tempered (naked) meat
blocks and unwrapped meat conveyed in plastic crates. The FA3/M is an excellent example of Eagle’s
sanitary design methods and complies with IP69 ingress protection, meaning it is capable of withstanding
high pressure wash-down cleaning routines.
n
n
Eagle Pack 430 with MDX: designed for x-ray inspection of mid-sized packaged products and multi-lane
applications in the food, pet food and pharmaceutical/personal care industries, the Pack 430 PRO on
display features Eagle’s dual energy Material Discrimination X-Ray (MDX) technology, designed to detect
foreign bodies previously unseen by single energy x-ray or other conventional inspection means in difficult
product applications. The Pack 430 PRO is available in IP65 and IP69 construction.
Eagle Tall PRO XSDV: Designed for the inspection of high-speed can, jar, bottle and composite lines, as
well as other upright container formats where having two x-ray views improve inspection rigor, the Eagle
Tall PRO XSDV is ideal for customers with limited line space. IP65 and IP69 models are available.
Visitors to Eagle’s stand will be able to view a range of software options, designed to complement the
systems to enhance line productivity. n
Stand
1623
www.eaglepi.com
www.foodmagazine.eu.com issue three | 2016

processing & packaging 49
Developing new plastic additives in the era of
the parts-per-trillion detection limit
Over the past few years, converging trends have transformed the way consumers, brands and
packaging manufacturers look at packaging materials. David Brassington of Addivant reviews
recent evolution in the regulatory landscape and how a new generation of additives for
polyethylene is being developed.
BPA has become a common household
name and we have seen a material
being banned less on scientific
grounds than on consumer perception
Productivity, weight-reduction,
shelf-life extension, recyclability
and overall sustainability have led
the charge since the turn of the
century, making polyethylene a
material of choice and allowing
Linear Low Density Polyethylene
particularly, to grow faster than its
competitors.
But more recently, three additional
trends have started to impact our
world and, no, we are not talking
about shale gas or the price of oil!
Three additional trends
The first trend is that Facebook
signed-on its 1.5 billionth user in
2016 making global social
networks more prevalent than ever
and making information, true or
false, travel faster than ever.
Consumer activism has taken
unprecedented influence, often
misleading the reality of the
challenges and forcing brands to
make sometimes drastic changes
in their packaging strategies. Any
challenge on materials, even only
perceived or presumed, has to be
alleviated from now on.
In the US, Europe,
China and Mercosur,
food-contact laws are
rapidly evolving,
creating the need to
move to the next
generation technology
for food packaging
The second driver is the sudden
prevalence of the health and
wellness segment, which already
represents more than 20% of the
packaged food market and is
growing twice faster. As
consumers focus more and more
on the ingredients in their food,
they start to pay more attention to
the ingredients in the packaging
that touches their food. BPA has
become a common household
name and we have seen a material
being banned less on scientific
grounds than on consumer
perception. The industry has to be
prepared to avoid any additional
perception issue like this one.
The third trend, and potentially the
most spectacular, is the significant
reduction we have seen in
analytical detection limits coupled
with the acceleration in regulatory
pressure: we are now getting into
the improbable parts-per-trillion
detection limits for many
commonly used compounds,
thanks to immuno-probe magnetic
assays and other new analytical
technics. We can now detect and
test compounds or traces that we
did not even know existed, and the
global regulators are acting. In the
US, Europe, China and Mercosur,
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50
processing & packaging
food-contact laws are rapidly
evolving, creating the need to
move to the next generation
technology for food packaging.
Non-Intentionally Added
Substances
Food-contact packaging materials
have been thoroughly tested over
the years and are inherently safe
but this sudden focus and
technology advance has raised the
attention on NIAS (Non-
Intentionally Added Substances)
that could come from various
steps in the manufacturing
process and can now be detected.
No one expects these compounds,
that are present at ppm or even
ppb level, to have acute impact on
the safety and environmental
profile of packaging materials, but
in a spirit of a zero-risk culture, the
industry is taking action.
Regulators are paying attention,
brands are paying attention and
our Facebook friends are paying
attention. This article reviews
recent evolution in the regulatory
landscape when it comes to NIAS
and food contact materials and
how a new generation of additives
for polyethylene is being
developed.
Polyethylene packaging resins are
very simple polymers and they are
inherently completely safe for food
contact. But as with any polymer,
they require a ppm level of
additives such as antioxidants to
be added in-process to protect the
material and maintain its integrity
along its lifecycle. Anti-oxidants
help protect the food and are a
must-have in lightweight
packaging. The antioxidants used
in polyethylene are safe materials
that have been thoroughly tested
and used for more than 30 years in
food contact applications. The
industry is now pushing the safety
principle further, looking into
potential degradants from these
additives that could migrate at
ppm or ppb level into food.
Tackling the challenge
Best in class additives
manufacturers and polyethylene
resin producers started to tackle
this challenge several years ago. A
new generation of plastic additives
is emerging and replacements for
outdated technologies such as Tris
Nonylphenyl Phosphite(TNPP)
antioxidants are now available.
The new additives for food
packaging are designed with food
contact constraints in mind and
have been tested on the
toxicological profile of any
potential NIAS, including traces of
impurity that could come from
Non-Intentionally-Added-
Substances, could there be traces
of impurities coming from their
manufacturing process, or
potential degradants that could
emerge from their in-process life
cycle.
The industry started 15 years ago
to dive deeply into understanding
the chemistry of the aging of a
material, ensuring that all potential
degradants that could occur during
the lifecycle of a packaging are
thoroughly tested and proven safe,
even if they exist only at trace
level in the final packaging. No
other packaging material has
undergone the same thorough
analysis than what is currently
ongoing in the polyolefin industry,
reinforcing the inherent safety,
versatility and recyclability of
polyethylene as packaging
material.
This started with the work of
Professor Arvin on the organic
compounds migrating from
polyethylene pipes into water.
From his GC-MS work, a series of
10 degradants (or as we would
today call them NIAS) were
identified.
Many of these compounds found
as traces had no toxicological
profile and their migration or origin
was not always well understood.
These degradants of additives,
present at ppm levels or ppb in
packaging materials have started
to be tested for their toxicology.
Their migration patterns have been
studied and they either have been
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processing & packaging 51
proven innocuous or are being
eliminated if doubts subsist.
As an example, Arvin 4
corresponds to the NIAS of Tris
(2,4-ditert-butylphenyl) phosphite,
the most commonly used
phosphite antioxidant in
Polyethylene food packaging. They
are currently being tested.
Phosphite antioxidants protect the
polymer and prevent degradation
and deterioration of the food
packaging. By doing so, the
antioxidant transforms into its
phosphate and hydrolysis products
which are considered to be a Non
Intentionally Added Substance.
Increased scrutiny
Far from slowing down, this
increased scrutiny on food contact
materials and its NIAS has
accelerated in the past 6 to 12
months: government regulatory
agencies like the US Food and
Drug Administration (FDA), the
European Food Safety Authority
(EFSA) or the National Health and
Family Planning Commission
(NHFPC) are probing historical
additives that are currently being
used in food packaging.
Mercosur and China are modifying
their Food Contact laws in 2016,
introducing drastic limits on
certain historical compounds in
food contact materials. As an
example, China is establishing a
10ppb limit on nonylphenol content
in food contact Polyethylene,
pushing the industry to replace the
historical phosphite antioxidant
TNPP, a recognized-as-safe
additive that unfortunately
contains nonylphenol as a
precursor. Nonylphenol is a known
oestrogen disruptor for marine life
and could be released from TNPP
under certain conditions. The
industry has been working for over
five years on removing TNPP and
options are now available.
The European Union also recently
initiated a re-evaluation of historic
food contact materials such as Tris
(2,4-ditert-butylphenyl), commonly
known as AO-168. FDA also
committed in May to evaluating
the Non-Intentionally Added
Substances (NIAS) profile of
broadly used plastic additives
including AO-168.
More recently, US President
Barack Obama signed into law the
first overhaul to the nation’s
chemical laws in nearly 40 years, a
milestone in the history of US
environmental legislation, filling a
decade old gap.
These few examples show
extensive change is on the march
and companies in the food value
chain are stepping up to meet the
challenge. With this in mind it is no
wonder that the role of the
regulatory department has moved
from purely administrative to
imminently strategic.
The benefit of new
additives that are
keeping up with or
even surpassing agency
regulatory standards is
that they do not pose
the threat of forcing unforecasted
changes in
polymer production,
processing and
converting due to
regulatory changes
New solutions
New solutions are emerging that
are replacing these older antioxidant
technologies. These new
solutions are tested with
methodologies that did not exist in
the past and give the new
technology an edge over their
older alternatives in term of safety
and peace of mind for packaging
manufacturers.
WESTON®705 from Addivant
WESTON ® 705 is one of the first of
this new generation of antioxidants
for polyethylene and elastomers
and a good example of the new
requirements. WESTON ® 705 was
developed as a food contact
additive from its in-silico design
stage to final application testing.
We spent 5 years of research
determining the degradation
pathways of the product in
application, along with the
associated analytical methods that
are required to identify any
degradants found. This gave us a
solid foundation on which to build
our NIAS profile and determine
the associated toxicological
properties of the degradant
compounds formed in application.
We took this analysis one stage
further and performed some
gastric hydrolysis studies to see
what components could be formed
from a potential ingestion of the
product or accidental ingestion of
packaging material and, again, the
associated degradants found.
WESTON ® 705 has been tested
with the most recent and most
stringent toxicological tests and
tested for its entire NIAS profile
and has successfully passed the
toughest challenges of food
regulators. WESTON ® 705 is the
only liquid Nonylphenol-free TNPP
replacement to have received
FDA, EFSA and China’s NHFPC
approval for broad food contact
under the new requirements,
making it the most tested product
of its generation. It is today
approved for use in more than 50
countries.
The benefit of new additives that
are keeping up with or even
surpassing agency regulatory
standards is that they do not pose
the threat of forcing un-forecasted
changes in polymer production,
processing and converting due to
regulatory changes. It provides
peace of mind for brand owners,
packaging manufacturers,
converters and resin
manufacturers.
Regulations and consumer
perceptions of polyolefin materials
are evolving quickly. Polyolefins
are the most flexible, recyclable,
sustainable and safe lightweight
packaging materials available and
have become ubiquistous on our
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52
processing & packaging
About the author
David Brassington is not only
Vice President of Regulatory
Affairs at Addivant, he is also
Chairperson of CEFIC’s European
Light Stabilizers and Antioxidants
Association and
LiSAO – the Light Stabilizer
and AntiOxidant REACH consortium;
and a member of
CEPAD – European
Council for Alkylphenol and
Derivatives.
This article reviews
recent evolution in the
regulatory landscape
when it comes to Non
Intentionally Added
Substances in food
contact materials and
how a new generation
of additives for
polyolefins is being
developed
food shelves. The industry is
tackling the last remaining
potential perception challenge
associated with the material and
has now at its disposition a series
of options that will remove any
potential remaining issue. New
methodology has been developed
and next generation additives
satisfy all characteristics expected
by consumers and regulators.
With regulations in flux, it is
important more now than ever to
understand what our food
packaging is made of. Whether
you are a brand owner, resin
producer, converter or processer,
packaging additives can
dramatically affect your business
each and every day. By
understanding what ingredients
food packaging and packaging
materials contain, the supply chain
can better address and meet the
consumer’s need while
simultaneously overcoming the
global regulatory challenges and
increasing operational
performance in processing and
converting.
Summary
Over the past few years,
converging trends have
transformed the way consumers,
brands and packaging
manufacturers look at packaging
materials: productivity, weightreduction,
shelf-life extension,
recyclability and overall
sustainability have led the charge
since the turn of the century,
making polyethylene a material of
choice and allowing Linear Low
Density Polyethylene particularly,
to grow faster than its
competitors.
Polyethylene packaging resins are
very simple polymers and they are
inherently completely safe for food
contact. But as any polymer, they
require ppm level of additives such
as antioxidants to be added inprocess
to protect the material
and maintain its integrity along its
lifecycle. The antioxidants used in
polyethylene are safe materials
that have been thoroughly tested
and used for more than 30 years in
food contact applications. The
industry is now pushing the safety
principle further, looking into
potential degradants from these
additives that could migrate at
ppm or ppb level into food. In the
US, Europe, China and Mercosur,
food-contact laws are rapidly
evolving, creating the need to
move to the next generation
technology for food packaging.
Best in class additives
manufacturers and polyethylene
resin producers started to tackle
this challenge several years ago. A
new generation of plastic additives
is emerging and replacements, for
outdated technologies such as Tris
Nonylphenyl Phosphite(TNPP)
antioxidants, are now available. n
David Brassington
Vice President of Regulatory Affairs
Addivant
www.addivant.com
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processing & packaging 53
The future is electric: EBLOW 37 extends the
electric EBLOW series from BEKUM
Premiering at the K 2016: New electric blow-moulding machines for the production of canisters.
New electric
EBLOW 37
with a
closing force
of 370kN
and a mould
width of
700mm
The blow-moulding machine
manufacturer BEKUM is extending
its electrical series EBLOW. The
newest addition is the EBLOW 37
for packaging applications. It
premiers at the K 2016 to
specialists in the industry. As early
as 2007 BEKUM presented the
first electric blow-moulding
machine at the K-Messe (plastics
trade fair) in Duesseldorf. The
continual development of the
machine range was followed by
the introduction of the EBLOW 07
series with patented C-frames.
The newest development from the
Berlin technology leader is the
EBLOW 37, a blow-moulding
machine for high-performance
production of blow-moulded
articles, especially for canisters.
With this model BEKUM is looking
to win points in the packaging
sector, particularly from producers
who are interested in an energyefficient,
flexible machine solution
tailored for high-performance.
Improved added value with the
EBLOW 37
The EBLOW 37 design has its
roots in the hydraulic machine
range. For the Berlin company
however, the future is now also
electric. The goal of the new
innovation was to take the
experience from the manufacture
of the EBLOW electric packaging
machine series and combine it with
New electric blow-moulding
machines
Energy-saving machine design
with fast closing pressure
build-up
High-performance blowmoulding
technology:
Single-station production for
up to 240 canisters per hour
High flexibility with greater
performance in canister
production.
the advantages of the proven BA
34.2 hydraulic canister machine.
The hydraulic BA 34.2 has been
successfully positioned in the
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54
processing & packaging
About Bekum
Pioneer and trendsetter in blow moulding technology
Founded in Berlin in 1959, BEKUM Maschinenfabriken GmbH is one
of the world’s leading manufacturers of extrusion blow moulding
machines.
Founder Gottfried Mehnert conceived the name BEKUM as the
acronym (Berliner Kunststoff Maschinen).
The company began to flourish in its founding year with the
development of the world’s first neck-rim calibration. Numerous
innovations and patents followed, confirming that BEKUM, with its
innovative and customer-oriented machinery solutions, has always
been ahead of its time – and remains so to this day.
When innovative and economical machinery solutions with high
productivity for individual packaging requirements of hollow
packaging are in demand, then BEKUM, with over 55 years of
experience in blow-moulding technology, is the first choice
worldwide.
Product range and applications in food and non-food
With future-oriented and reliable production processes and fully
electric- as well as hydraulic machinery for the commercial
production of blow moulded containers ranging from 5ml to 3000L,
BEKUM offers everything for plastic packaging from one source.
Philosophy of the company
Building and maintaining long-term relationships with market
partners through future-oriented, predictable company policy
determines the actions of the first and second generation of the
family. This strategy ensures the jobs of dedicated and experienced
staff. The preservation of traditional structures, an established
network of partners and far-sighted adaptation to change form the
basis for continuous development and inspiration for the company in
the interest of partners, customers and employees.
Innovation and technology
Process reliability, availability, efficiency and sophisticated design
characterise the high standard of BEKUM production lines for blow
moulding. BEKUM contributes the expertise that has grown based
on these references, associated with various patents in blow
moulding, to the fulfilment of every customer requirement.
The level of process design is key for process reliability,
reproducibility, parts quality and cost-efficiency. A high-quality
production line for extrusion blow moulding, consisting of machine,
die and automation which is impressive in terms of speed, wear
resistance, availability, process reliability and stability alike, is
critical for return on investment (ROI) and the level of added value.
Facts and figures
With 18,000 machines delivered and installed worldwide – about half
of them still in use – the BEKUM Group has achieved by far the
largest production of blow moulding machines of any brand.
The BEKUM Group serves approximately 100 countries around the
world directly or through representatives.
Today, 330 employees work for the BEKUM group worldwide at
three locations in Europe and in the US.
market with over 200 machines.
Now BEKUM is transferring this to
an electric generation of machines,
which offer a technically and
economically attractive solution for
producing articles between 10 and
35 litres. Typically, this model is
targeted toward canister
manufacturers all over the world.
According to BEKUM, the highperformance
EBLOW 37 provides
canister manufacturers with the
option of upping their added value
through increased output volumes.
According to BEKUM,
the comparison
measurements of the
single-station machines
are very promising
The best of both worlds – an
energy-saving system with fast
closing pressure build-up
The EBLOW 37 follows the
performance of the BA 34.2
without compromises. Here,
BEKUM is relying on a new
energy-saving system for the
movements of the machine:
closing unit and mould closing
function are electrically driven,
while the closing pressure build-up
for effective force transmission is
achieved through servo hydraulics
and is thus available quickly as
usual. This hybrid principle makes
use of the advantages from both
types of drive technology.
Pure high performance: Up to
15% more output volume with
20L canisters
With a closing force of 370kN and
a mould width of 700mm, canister
production is the domain of the
EBLOW 37. According to BEKUM,
the comparison measurements of
the single-station machines are
very promising. Compared to a
conventional hydraulic solution,
the EBLOW 37 enables production
to be increased by up to 15%. This
corresponds to an output volume
of 240 pieces per hour based on a
www.foodmagazine.eu.com issue three | 2016

processing & packaging 55
20L lightweight canister as
reference item. These values
recommend the EBLOW 37 as a
new standard in its class.
High extrusion quality with hightech
spiral distributor blow heads
BEKUM provides its machines
with spiral distributor
blow heads, which
feature
excellent,
uniform wall
thickness
distribution in
the pre-form
and the
finished
article. This
results in
significant
potential for
the operator
to optimise
the parison
quality not
only for
single-layer
products, but especially when it
comes to products with a multilayer
structure. And there is no
need for the customer to
compromise on user-friendliness
either: the heads can be easily set
from the front of the machine. And
not only that: the design of the
head enables faster colour
changes than standard design
principles, which leads to a direct
increase in machine productivity.
Change material for cleaning is
also reduced to a minimum. The
compact construction of the spiral
distributor heads is also
impressive. Their
smaller surfaces
mean
considerably
less energy is
required to
heat them.
Flexible
application
expands the
range of
production
BEKUM’s
many years of
manufacturing
know-how from
the packaging
sector has gone
into the machine
development of the
EBLOW 37. The user can thus
expect a high degree of flexibility.
The setting of blow moulds with
different mould thicknesses can be
performed quickly and very
conveniently thanks to a
production-optimising automated
calibration run. In combination with
the company’s own specially
designed and produced extrusion
heads with spiral distributor
technology, the EBLOW 37 also
impresses on the material side.
Many blow-mould materials made
from HDPE and PP in single- and
multi-layer designs (3-layer and 6-
layer), including those with
transparent strips and
polycarbonate, can be processed
with excellent results. The new
design allows very fast colour
changes for the highest level of
flexibility and cost efficiency.
Through the use of a characteristic
BEKUM top or bottom calibration,
the production range can be
expanded even further. Many
proven and process-safe options
of the familiar BA 34.2 will also be
available in the new EBLOW 37.
The future is electric – including in
the packaging
See Bekum at K 2016: Hall 14,
C03 n
BEKUM Maschinenfabriken GmbH
www.bekum.de/en
Economy and
performance
combined:
Canister
applications
are the
domain of
the
EBLOW 37
reprints
www.foodmagazine.eu.com
IF YOU ARE INTERESTED IN HAVING REPRINTS OF YOUR ARTICLE TO HAND
OUT TO YOUR CUSTOMERS/ PROSPECTS
please contact: john@foodmagazine.eu.com
IT’S A LOT LESS EXPENSIVE THAN YOU MIGHT THINK
www.foodmagazine.eu.com issue three | 2016

56
Gulfood Preview
Gulfood Manufacturing
7–9 November, Dubai
Gulfood Manufacturing is a trade show and conference designed for food and beverage process
industries operating within the Middle East, Africa and Indian sub-continent. It is known as the
biggest food and beverage processing event in the Middle East, Africa and Southeast Asia. Here
are just a few reasons why!
Your visit to the region’s biggest food and beverage
processing industry event will connect you with
suppliers from 60 countries showcasing the very latest
manufacturing business improvement tools, so if you
are looking to buy ingredients, find new equipment, or
source the best logistics solutions, Gulfood
Manufacturing is the show for you.
With over 1500 exhibitors showcasing every line of
business needed to build world class food and beverage
production capability, Gulfood Manufacturing is where
all the solutions to your customised needs can be found
whatever your business sector, be it meat, bakery,
beverage, confectionery, fats, oils, dairy, snacks or
seafood.
Exhibitors
At Gulfood Manufacturing 1,500 global suppliers of the
latest ingredients, processing, packaging and logistics
solutions are waiting to meet you and help solve your
biggest production, capacity and automation
challenges. These are solutions that can save you
money which you could be spending on better things,
such as diversifying your production line, research &
development and marketing. International pavilions
include representation from more than 30 countries
including Germany, Austria, China, Egypt, France, Iran,
Switzerland, Turkey, Italy, the USA and UK.
Visitors
35,000 F&B manufacturers from all over the world are
planning their visit to Gulfood Manufacturing to get
their toughest manufacturing challenges solved and
reap rewards of smarter production capabilities.
If you operate a food & beverage production plant,
Gulfood Manufacturing is the place to:
n Source state of the art machinery from renowned
companies around the globe including Germany,
Italy, France, USA, Turkey, Iran, India, China,
Taiwan, Japan to name a few...
n Test innovative ingredients developed to meet new
taste trends and manufacturing processes.
n See the latest packaging advances – what’s new in
materials, print and design and the machinery
making it happen.
n Meet the plant and factory designers behind the
world’s leading production facilities.
n Network with the big investors and find out what is
driving their food processing strategies.
n See the big brands & meet their trusted distributors
operating in the GCC and Africa who can make your
installation, service & support problems disappear.
Food Logistics Forum
To meet the burgeoning needs of the expanding trade
and imports in the Middle East, seamlessly integrated
logistics solutions are essential, but they come with
significant security risks that need to be mitigated
without slowing down the speed of business. Food
Logistics Forum is the only F&B specific logistics event
in the region, bringing together leading production,
foodservice, retail, logistics and transportation players
for two days of intensive education sessions, as well as
dedicated time to build new business relationships and
explore best practices.
The Forum will address the critical issues shaping the
future profitability and sustainability of the entire food
value chain.
Key topics include:
n Achieving consistent cold chain integrity
n Building a seamlessly integrated supply chain
system
n Improving airport-airline cargo handling
n Strategies for locking down supply chain
management efficiencies
n Safety under scrutiny
n Cutting edge warehousing – swift, precise, efficient
n Linking GCC network
n Technical Innovations in material handling. n
Gulfood Manufacturing
www.gulfoodmanufacturing.com
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Gulfood Preview 57
Omya: Calcium ingredients – food industry all-rounders
Omya will highlight its versatile range of calcium ingredients. Suitable for use as a
fortification agent, white pigment, bulk provider, extrusion aid, anticaking agent
and carrier, Omya’s calcium carbonates are naturally derived and processed
using the latest technology. The production plant is GFSI (Global Food Safety
Initiative), ISO 22000 and ISO 9001 compliant, and also boasts Halal and Kosher
certificates.
Calcipur ® : from food fortification to extrusion aid
Omya’s products, bundled together under the Calcipur ® brand, have a very high
elemental calcium content — approximately 40% — making it one of the most concentrated
sources of calcium in the market. As such, they are an efficient fortification agent and can be used to
enrich baby products, vegan drinks, bakery produce, snack bars and breakfast cereals. Depending on
the dosage used, calcium-related claims can be made on pack. Furthermore, Calcipur ® can act as a white
pigment and replace titanium dioxide in chewing gum coatings, for example. Chewing gum masses and icings
for cakes and cookies benefit from its bulking property. When it comes to icings, manufacturers are able to
reduce the icing sugar and hence the calorie content. In the production of extruded snacks, Calcipur ® facilitates
the formation and homogenous distribution of fine gas bubbles, influencing the extrudate’s expansion and
texture.
Hall Sheikh
Saeed, booth
S1-B72
Omyafood ® : anticaking agent and carrier
Omyafood ® comprises calcium carbonates with multifunctional properties. Thanks to its specific particle
structure and surface morphology, it’s an ideal anticaking agent and keeps powders flowing freely, making
processing and precise dosing much easier. Adding Omyafood ® to powders also prevents lumping during
processing, transportation and storage. It helps to keep machines cleaner, increases operating efficiencies and
reduces downtimes as well. Another advantage is that it produces much less dust than other commercially
available powder processing solutions.
Benefiting from both hydrophilic and lipophilic properties, Omya’s calcium carbonate can be used as a carrier
for substances such as vitamins and other valuable nutrients. Its high binding capacity and porosity also
facilitate the transfer from liquid to powder-based applications.
Thanks to its role as a global distributor, Omya possesses a comprehensive portfolio of versatile ingredients
and provides a wide range of solutions that can be customised to meet individual customer requirements. n
www.omya.com
Palsgaard: Emulsifiers, stabilisers & know-how
Palsgaard is specialised in emulsifiers. We invented and patented the first
commercial emulsifier a century ago and we haven’t stopped inventing since –
in more ways than one. Not only are we continuously improving our existing
emulsifiers and emulsifier/stabiliser solutions, we also create new ones from
scratch and help our customers make the most of them as our technical
experts travel the globe to help food manufacturers create new and innovative
solutions.
Sand No.
TBA
Our non-GMO emulsifiers and emulsifier/stabiliser solutions are custom
designed, and at GulFood Manufacturing, we’ll present a number of new
emulsifiers and stabilisers and applications within bakery, confectionery, dairy, ice cream, margarine, and
mayonnaise and dressings. Our technical experts will be ready to discuss your challenges and how our
emulsifiers, stabilisers and know how can help you overcome these.
Global application service
Using our application s on three continents and our know-how in global trends and production processes, we
help customers test and develop new products or improve existing recipes for their products based on our
emulsifiers or emulsifier/stabiliser solutions. n
www.palsgaard.com
www.foodmagazine.eu.com issue three | 2016

58
Gulfood Preview
Baker Perkins: New developments for the confectionery,
snack, cereal, bread and biscuit industries
New developments for the confectionery, snack, cereal, bread and biscuit
industries will be introduced by Baker Perkins.
Confectionery
For the confectionery industry, a new flexible depositing system capable of
producing a wide range of hard candy, soft candy and lollipops at outputs
up to 54kg/hr is being introduced.
The ServoForm Mini uses the same process and control technology as the well-established
high-output ServoForm range of candy depositors. It brings the benefits of depositing – high quality,
high efficiency and versatility – to companies producing confectionery in small batches, including
manufacturers of medicinal and healthcare products. It is also an ideal development tool for
established producers.
Stand
Z2-B63
Piece weight range is 3 to 8g for candies and 8 to 30g for lollipops. At 54kg/hr this translates to 10,800 pieces
per hour of 5g candies or 5,400 pieces per hour of 10g lollipops.
Baker Perkins is focusing on the benefits twin-screw extrusion brings to the snack, ready-to-eat cereal and
ingredients industries.
Extrusion is hygienic and energy efficient. If it is possible to make a product with an extruder, it is almost
certainly the cheapest, most efficient and most compact method of making it. Conventional processing
typically involves a great deal more equipment, time and cost.
Twin-screw extrusion technology is at the heart of versatile systems producing a wide range of high-quality
snacks, ingredients, and ready-to-eat cereals. A standard system is a flexible way to enter a market at a low
capital cost; extrusion systems can be expanded as a business grows and more complex products, or even a
completely different product range, are required.
One of the easiest ways to add value to extruded snacks and cereals is co-extrusion; this technique involves
extruding a hollow tube while simultaneously injecting a low-moisture cream or paste filling into the centre.
Breakfast cereals
Baker Perkins offers a choice of production systems for breakfast cereals: extrusion and rotary steam cooking.
A complete range of unit machines combined with the process knowledge and engineering expertise to build
them into reliable and flexible high-output systems enables Baker Perkins to provide lines for virtually every
kind of breakfast cereal, from traditional cornflakes to modern filled pillows. n
www.bakerperkins.com
Goodmills Innovation: Grain-based ingredients
combine innovation and naturalness
GoodMills Innovation’s comprehensive portfolio of ingredients offers a
number of nutritional, clean label and process-related advantages.
Hamburg (Germany) September 2016 – GoodMills Innovation will exhibit
its portfolio of specialty flours and grain-based functional ingredients at
the Gulfood Manufacturing Show in Dubai. GoodMills’ Snackmaxx ® range
comprises several masa flours, which are ideally suited for the production
of gluten-free snacks. For health products with added value,
Snow ® Wheat flour combines the nutritional benefits of whole grain with a
very mild taste and light color. Purafarin HydroSoft ® , a functional flour, scores with its ability to “
clean” product labels. It can replace additives such as emulsifiers, thickeners and technical enzymes,
while delivering baked goods with excellent volume and softness. All are Clean Label and non-GMO
ingredients. Additionally, many products may fulfill Halal and Kosher requirements or may be modified to
comply on demand. Visitors to the booth will experience and learn how to successfully meet contemporary and
future market requirements with one of the most ancient raw materials available: grain. n
Booth
S1-C17
www.goodmillsinnovation.com
www.foodmagazine.eu.com issue three | 2016

company news
59
DSM concludes only one fifth of global population achieves sufficient vitamin E
DSM Nutritional Products has highlighted a study
published in the International Journal for Vitamin and
Nutrition Research, which established that just 21% of
the studies of the examined populations globally reach a
serum-tocopherol concentration of ≥30 µmol/L. This is
the vitamin E threshold that several studies suggest
has fundamental effects on human health in multiple
areas. The research is unique, and the first of its kind
to review over 170 existing papers worldwide on
studies into vitamin E intake levels and serum
concentrations. The findings conclude that vitamin E
status is inadequate in a substantial part of the
reviewed populations.
The importance of vitamin E
Vitamin E is an essential micronutrient that protects
cell membranes from oxidative damage, including
those rich in polyunsaturated fatty acids (PUFAs).
The higher the level of PUFA intake, the more vitamin
E is required. This study finds vitamin E status to be
alarmingly low globally. Modern changes in diet may
be a contributing factor. Vitamin E status can be
increased by eating more foods high in vitamin E,
such as vegetable oils, green vegetables, nuts, seeds, whole grain bread; fortified foods and
beverages, and dietary supplements.
Dr. Simin Meydani, Director of Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University
comments: “This global assessment of vitamin E status – the first of its kind – is an important step to generate
awareness because so many people around the world do not consume recommended amounts of vitamin E. An
adequate vitamin E intake is needed to maintain the immune system, cognitive function, cardiovascular health and liver
function. The findings of the publication suggest that health authorities need to dedicate more attention to the intake,
status and role of vitamin E in human health.”
Applying a Recommended Daily Allowance (RDA) of 15mg/day and Estimated Average Requirement (EAR) of
12mg/day to all populations with a minimum age of 14 years, 82% and 61% of data points were below the RDA and
EAR respectively. The new paper further reveals that globally 13% of the scientific publications indicated serum
concentrations below the suggested deficiency threshold concentration of 12 µmol/L, mostly in new-borns and children.
Szabolcs Péter, MD, PhD, Senior Scientist at DSM, and one of the co-authors says: “This comprehensive review of
vitamin E dietary intake and serum concentrations demonstrates that the majority of the reported intake values
worldwide are below recommended levels. Similarly, it shows that a considerable proportion of the global population do
not reach the proposed optimal serum concentration for vitamin E. This study should help stimulate needed research to
understand the complex field of vitamin E and its impact on human health.”
Regional variation
The study found that vitamin E intake differed regionally. People living in the Middle
East and Africa (27%) were more likely to be consuming below the RDA, but the
prevalence was also relatively high in Asia Pacific (16%) and Europe (8%). Considering
a threshold concentration of 30µmol/L recommended by experts, 27% of the
American, 80% of the Middle East/African, 62% of the Asian, and 19% of the
European populations are below this serum value. On the other hand only 21% of the
total data points included in this global review reach a desirable mean serum
concentration of 30µmol/L or higher. This can be explained by varying diets and
nutrient availability across the world.
For more information on vitamin E and the latest science, please visit DSM’s
webinar channel https://www.brighttalk.com/channel/12499. n
http://econtent.hogrefe.com/doi/pdf/10.1024/0300-9831/a000281
www.foodmagazine.eu.com issue three | 2016

60 company news
Rovema launches new content-rich website
Rovema North America has launched a new content-rich website,
www.rovema-na.com, designed to assist a wide variety of industries in
developing and maintaining highly efficient vertical form-fill-seal
(VFFS) bagging operations. The easy-to-navigate site is a wellspring of
information and resources on vertical bagging, industry news, and
Rovema’s wide range of machine solutions for filling and end-of-line
packaging.
Rovema’s new site was developed in response to customers asking
for more helpful content, technology updates, and channels of
engagement to assist them in making optimal VFFS decisions. The
comprehensive site features a blog with posts about vertical bagging
insights and industry news, as well as an extensive resource center with relevant material such as tech
notes, training tips and general VFFS information.
By serving as a resource for a wide variety of industries producing a broad array of products, Rovema is positioning itself
as a resource that manufacturers can tap for insight on making vertical bagging the most efficient, highest-return aspect
of their production operation. In addition to providing comprehensive details on the company’s line of premium Vertical
Form-Fill-Seal (VFFS) baggers, Rovema.com also features thought leadership items, such as a downloadable Vertical
Bagging Operational Equipment Effectiveness (OEE) guide for Consumer Packaged Goods (CPG) manufacturers.
Rovema created the 19-page guide to help small- and medium-sized businesses adopt the same best practices that
multinational corporations rely on to optimize production efficiency.
The website presents examples of ways Rovema can assist food manufacturers with sector-specific challenges, including
a discussion of potential sealing issues when packaging nuts; a look at options for minimising product in the seal jaws in
snack food packaging operations; and an exploration of ways to improve coffee shelf life via the use of nitrogen gas
flushing as part of a VFFS system. In doing so, the site addresses issues from a functional perspective, presenting
information that might be sought by an engineer, maintenance manager or purchasing director. n
New 3M Petrifilm Plate launched to help reduce spoilage and minimise waste
In food processing, lactic acid bacteria can be friend or foe. Kept in check, these
organisms help produce fermented foods ranging from smooth yoghurts to crunchy
pickles – and can even be leveraged for probiotic purposes. But under low oxygen,
low temperature and acidic conditions, the bacteria can cause spoilage, discoloration,
bloated packages and textures, odours and flavours that displease customers,
trigger recalls and cause food waste.
A solution from 3M Food Safety
To help food processing companies streamline complicated labor intensive testing methods,
3M Food Safety introduces the 3M Petrifilm Lactic Acid Bacteria Count Plate with a more
efficient, all-in-one solution for monitoring lactic acid bacteria levels in food products and
manufacturing environments. The plate offers all of the time-honoured benefits of the award-winning 3M Petrifilm
Plates – simplicity, reliability, productivity, and sustainability – while eliminating the need for the costly anaerobic
equipment used with traditional methods.
For the first time ever, the 3M Petrifilm Lactic Acid Bacteria Count Plate combines oxygen-scavenging technology and
oxygen-barrier films to create a self-contained anaerobic environment. Now food processors and testing laboratories can
get true, accurate anaerobic results using aerobic incubation conditions, providing enhanced recovery of lactic acid
bacteria within 48 hours.
“Food manufacturers are becoming more aware of the impact lactic acid bacteria plays on their products’ quality and
shelf life,” said John David, 3M Food Safety global marketing manager. “Our hope and belief is that the improved and
easier testing process made possible with the 3M Petrifilm Lactic Acid Bacteria Count Plate will enable them to more
effectively monitor this group of microorganisms and make confident decisions about their product quality, helping to
reduce waste, minimize recalls and protect brand reputation.” n
www.foodmagazine.eu.com issue three | 2016

company news
61
Arla Foods Ingredients
develops a new range
Arla Foods Ingredients is serving up a new range of cleanlabel,
dairy-based solutions for the foodservice sector.
The innovative ready-made cooking ingredients will make it
easy for food companies to develop and supply foodservice
products that are natural, healthy, convenient and stable – all
of which are all key priorities for restaurant and catering
businesses today.
Global foodservice sales are forecast to rise by 17%
between 2015 and 2020. Growth in this market presents
food companies with an excellent opportunity to expand their
portfolio to include high quality products that will appeal to
foodservice businesses all over the world.
As the sector grows, major trends commonly seen in the
packaged foods market – such as clean labels and nutrition
declarations – are rapidly migrating from supermarkets and
into the out-of-home space, too. Arla Foods Ingredients’ new
foodservice range addresses these trends by delivering
distinct benefits, such as ease of handling, stability,
improved texture and great taste.
The solutions available are:
n Cake topping
n Cooking cream
n Bake-stable
cream cheese
n Cheesecake
cream cheese.
Produced with
dairy proteins,
they are much
higher in protein
and significantly lower in fat,
calories and carbohydrates than standard equivalent
products. They can easily be customised with colours,
flavours and inclusions as required to create a wide variety
of products that will excite both chefs and diners.
Torben Jenson, Category & Application Manager at Arla
Foods Ingredients, said: “These cooking solutions will enable
our customers to widen their product offering and take
advantage of the great opportunity that foodservice offers.
Our new concepts are healthy, convenient and clean-label,
which means they are completely on-trend. They can be
supplied as they are, or tailored to meet specific
requirements, unlocking a world of new opportunities.”
The new foodservice solutions have been launched under
Arla Foods Ingredients’ Goodness of Dairy campaign, which
highlights how dairy ingredients are key to tapping into
growing consumer demand for food that is natural, healthy
and offers great taste and texture. n
Barry Callebaut and Tony’s
Chocolonely sign strategic
partnership
The Barry Callebaut Group and
Tony’s Chocolonely, the Amsterdam-based chocolate
company committed to bringing an end to slavery in
the chocolate industry, have announced their
strategic partnership agreement to produce chocolate
from fully traceable sustainable cocoa. Barry
Callebaut installs a dedicated cocoa butter tank in its
factory in Wieze/Belgium to produce cocoa butter
from traceable beans sourced from Tony’s
Chocolonely’s partner cooperatives in Côte d’Ivoire.
With the cocoa liquor already being produced from
beans from their partner cooperatives in Côte d’Ivoire
and Ghana, all cocoa products in Tony’s
Chocolonely’s chocolate will be traceable.
Tony’s Chocolonely has built direct, long-term
relationships with the farmers who grow its cocoa, to
solve the underlying causes of modern slavery.
Employing an industry scalable process, Tony’s
Chocolonely works with Barry Callebaut to create
traceable bean-to-bar offerings. Barry Callebaut and
Tony’s Chocolonely have cooperated since 2005,
when Barry Callebaut started to produce their
Fairtrade cocoa liquor. As of 2013 Barry Callebaut
produced chocolate for Tony’s Chocolonely that
included traceable sustainable cocoa liquor. Under
the new partnership agreement, the cocoa butter
used in the recipes will also become fully traceable,
and sourced from Tony’s Chocolonely’s partner
cooperatives.
Antoine de Saint-Affrique, CEO of Barry Callebaut,
says: “We have a long-standing commitment to
sustainable cocoa, working directly with cocoagrowing
communities on-the-ground. Having made
sustainable cocoa one of the four pillars of our
strategy, we champion the development of a fully
sustainable chocolate value chain. This partnership
with Tony’s Chocolonely is a milestone in our efforts
to provide fully sustainable products to our
customers.” n
www.foodmagazine.eu.com issue three | 2016

62 company news
Quick and easy changeovers of case packing formats with
Bosch technology
Cereals, biscuits, chocolate, cheese, frozen food or coffee can now be case-packed
with even more flexibility. Bosch Packaging Technology, a leading provider of
processing and packaging technology, has developed a modular collation platform for
its Elematic case packing series. This platform consists of standardised assembly
groups for the infeed and accelerator belt, collation chain and product transfer, which
can be configured as required. Products can be fed horizontally, vertically, in line or at
a 90-degree angle.
Bernhard Vaihinger, Head of Product Management, Innovation and Technology at
Bosch Packaging Technology in Remshalden, Germany, says: “The growing product
variety on the manufacturer side requires increasingly flexible packaging solutions.
With the new modular collation platform, our case packers will be able to offer even more
flexibility. In future, the platform will be available for the entire Elematic series – from the wrap-around case packer and
side load case packers for pre-glued blanks, right through to the top loaders.” The new grouping platform on the Elematic
3001 case packer will be presented for the first time at the FachPack 2016 trade fair in Nuremberg, Germany, from 27–29
September, 2016.
Grouping folding boxes, bags or flow wraps
The case packer Elematic 3001 packs products into full wrap-around, into a tray or into two-part shelf-ready display
cases. Different pack styles can be grouped, such as folding cartons, flow wraps, stand-up pouches, doy packs, cans or
tablets. Standardized assembly groups enable different infeed scenarios for various pack styles. Series technology allows
for quick and easy setup, and replaces the need for customised developments of special solutions. Customers benefit
from proven technology and fast throughput times.
Format changeover in eight minutes
The ‘Elematic click system’ enables easy, reproducible and completely tool-less changeovers on the Elematic 3001. It
indicates acoustically to the operator when parts successfully lock into place. This eliminates the need for fine
adjustments and removes the risk of errors when reading from scales, while also reducing scheduled downtimes. Format
changeovers can be performed in just eight minutes – depending on the grouping pattern. n
Cameroonian cocoa sector makes good strides in
sustainable production
Over 9,500 cocoa farmers in Cameroon have received more than €1.4
million (958million cfa) in premium payments – the largest ever certification
premium payments made for sustainable cocoa in the country – under the
Cargill Cocoa Promise. These payments directly reflect the growing
appetite of customers for certified cocoa products and appreciation for the
efforts undertaken by cocoa farmers in Cameroon to become more
professional and achieve certification.
While Cargill as part of the joint venture Telcar has been training cocoa
farmers in Cameroon since 2011, the Cargill Cocoa Promise efforts on the ground
have become more advanced in the last year training nearly 21,000 cocoa farmers at over 600 farmer field schools and
building 11 boreholes for local communities to increase access to potable drinking water.
By working through these programs, farmers strive for improved profitability and productivity. Another 10,000 new
farmers are expected to undergo this training in 2016/2017 and a further eight local communities have been identified for
new borehole projects.
The premium payments are made to certified farmer cooperatives with 50% going directly to individual members, and the
remainder being invested in projects that boost productivity or farm development for the farmer organisation or projects
that will benefit the wider community. For Cameroon this has so far included boreholes, 100 scholarships, 10 Cassava
grinding machines for women’s groups and credit/discount schemes for crop protection products. n
www.foodmagazine.eu.com issue three | 2016

company news
63
Corbion purac research offers new insights into Opti.Form ®
Results demonstrate that Opti.Form ® does more than provide top shelf Listeria control, it also delivers extended shelf life,
improved cook yield, purge control and texture enhancement of finished meat and poultry products
Two decades ago, Corbion Purac developed the Opti.Form ® portfolio, combining lactate with diacetate to control Listeria
growth in meat and poultry products. Over the years, Opti.Form has become widely recognised as the industry standard
for Listeria control.
Twenty years of trusted industry use and academic research has provided
a plethora of data showing the Opti.Form portfolio also extends shelf life,
increases cook yield, reduces purge and improves texture of processed
meat product.
“Consumers want safe meat and poultry products that look great, taste
delicious and stay fresh longer,” says David Charest, VP Meat Industry.
“With Opti.Form, our customers can deliver on all those expectations.
The new data validates the comprehensive value that Opti.Form
provides.”
Research indicates that the Opti.Form formulations are optimised to:
n Extend shelf life while lowering salt levels
n Improve moisture control delivering enhanced cook yield from 3–6%
n Enhance sliceability characteristics.
As always, the Opti.Form portfolio helps keep food safe, inhibiting the growth of Listeria monocytogenes and other
pathogens.
Charest adds, “We are focused on providing food safety solutions which include not only a diverse portfolio but also
industry-leading analytical tools backed by our team of food safety and preservation experts.”
Corbion Purac offers an on-line Listeria Control Model. This model provides customers with predictive growth modelling
capabilities to help reduce product development time. Corbion Purac’s preservative comparator tool helps formulators
predict relative differences in shelf life with different antimicrobials.
To learn more about the Opti.Form portfolio, the Listeria Control Model or other available tools visit
corbion.com/meatandpoultry. n
Thurne-Middleby showcases meat slicing equipment
in new facility
Renowned manufacturer of meat slicing equipment, Thurne-Middleby, has
recently installed a large chiller room and dual freezer unit as part of a new
showcasing suite at its premises in Norwich.
The cold rooms, installed with the help of specialist firm, Cold Store Rentals,
are a key part of the investment that Thurne-Middleby has made into
developing the new facility. The large chiller room enables customers to
view live demonstrations conducted by staff, so they can assess the
capabilities of the slicing equipment in simulated food factory conditions.
The additional dual freezer was specified and installed in order to meet strict temperature requirements at which to store
the meats: to showcase the equipment with optimum slicing results, meats such as bacon need to be held at
temperatures between –5 and –9 degrees.
Kris Debacker, Operations Manager at Thurne-Middleby, said “Our new cold room facility is superb. We are now able to
simulate slicing lines in factory conditions, giving our customers a true-to-life demonstration of how the equipment will
work for them.”
“Product conditioning is key to the performance of our slicers, and the tempering requirements for products can vary
greatly. Having the dual freezer gives us the flexibility to hold several products at their optimum temperature, ready for
machine testing and customer demonstrations.” n
www.foodmagazine.eu.com issue three | 2016

64 company news
DuPont Nutrition & Health honours 2016 Science Excellence Medalists
The Danisco Foundation has awarded three Science Excellence Medals for
2016. The medalists are senior scientists broadly recognised by DuPont
Nutrition & Health for scientific excellence with a remarkable record of
accomplishment relevant to the food and nutrition industry.
This year’s medalists are:
DuPont Nutrition & Health Science Excellence Medal:
Juan de Pablo, professor in Molecular Engineering, University of Chicago –
selected for his work in determining and characterising the process to
stabilise live bacteria for survival and extended stability performance after
freeze-drying.
DuPont Nutrition & Health Science Medal for Excellence in Microbial Research:
Joël Doré, research director at INRA (French National Institute for Agricultural Research) and co-director of the Joint
Research Unit for Food and Gut Microbiology for Human Health – selected for his work studying the microbial ecosystem
when it comes in contact with food and interpreting the interaction that takes place between human cells and
microorganisms. In particular, the role of microbiota in severe chronic diseases.
DuPont Nutrition & Health Science Medal for Excellence in Food Science:
Ole G. Mouritsen, professor of Biophysics at the University of Southern Denmark and director of the Memphys Center for
Biomembrane Physics – selected for his role in combining theoretical, simulated and experimental research within the
fields of physics, molecular biophysics, physical chemistry of macromolecules and biological membranes and the
translation of this to food science.
The medalists received their awards during a special ceremony held at the DuPont Global Food Research Center in
Brabrand, Denmark. In addition, each recipient addressed the global DuPont Nutrition & Health Technology & Innovation
organisation to further the dialogue about their scientific breakthroughs and applications in the food and nutrition industry.
“Science-based innovation ultimately depends on fundamental research,” said Angela Naef, DuPont Nutrition & Health’s
global leader for Technology & Innovation and Danisco Foundation board member. “Therefore, it is a great honour to be
able to award the Science Excellence Medal to these three scientists in recognition of their significant accomplishments
and the contribution each of them has made to the field of food and nutrition.”
The award, formerly known as the Danisco Prize, was founded in 2002 by the Danisco Foundation to help improve food
products, notably industrially-produced foods. It was last awarded in 2010. The Danisco Foundation was established in
1981 and provides funding and grants to support predominantly food science and research.
For additional information about DuPont and its commitment to inclusive innovation, please visit www.dupont.com. n
ADM Launches New Onavita Flaxseed Oil
Archer Daniels Midland Company has introduced Onavita, a new, fully refined, non-
GMO flaxseed oil that provides a cost-effective solution for customers looking to add
an on-trend, heart-healthy ingredient to their latest food innovations. Onavita flaxseed
oil features non-GMO plant-sourced Omega-3s, polyunsaturated fatty acids that are
essential nutrients for humans. Because the body does not produce Omega-3s, they
must be consumed, which is driving the trend for food formulators to look for ways to
include them in foods and beverages. The FDA considers products containing at least
160 milligrams per serving of Alpha Linolenic Acid (ALA), like what is found in Onavita
flaxseed oil, to be a good source of Omega-3s.
Onavita flaxseed oil is suitable for vegetarians and vegans and is also non-GMO. It can be used in a variety of products,
ranging from supplements to pasta sauces and dressings and much more.
“ADM has long been recognised in the industry as a reliable ingredient provider, but with our recent acquisitions of
companies like Harvest Innovations, Eatem Foods and WILD Flavors, we’ve greatly expanded our portfolio with new,
natural-sourced and non-GMO options like Onavita flaxseed oil, enhancing our ability to provide innovative, on-trend
solutions for our customers,” said Mike Zora, general manager of Natural Health and Nutrition for ADM. “By leveraging
this portfolio and our deep technical expertise, we can help customers transform their products by adding nutrition while
maintaining product quality and taste.” n
www.foodmagazine.eu.com issue three | 2016

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.
FachPack 2016
27–29 September 2016,
Nuremberg, Germany
www.fachpack.de/en
FachPack is the home for more than
1,500 exhibitors offering every aspect
of packaging for industry and consumer
goods, meeting over 43,000 visitors
from diverse sectors in 2015. Whether
it’s packaging materials, packaging
machines, package printing and
processing, logistics systems, services
for the packaging industry – FachPack
covers every subject with just the right
emphasis.
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.
K 2016
19–26 October
Duesseldorf, Germany
http://www.k-online.com/
K 2016 in Düsseldorf will again be by
far the biggest event for the industry
and the starting point for momentous
decisions for products and processes.
The best basis for your business. In
October, some 3,100 businesses from
the plastics and rubber industry will
again be presenting trend-setting
products, processes and practical
solutions. Tailored materials, efficient
use of resources, zero-defect
production, generative production
methods and digitalisation are only
some of the many technological trends
featured by this year’s trade fair.
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
n 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.
Gulfood
Manufacturing 2016
7–9 November, Dubai
Gulfood Manufacturing is the new home
for ingredients, processing, packaging
and food logistics providers who service
the rapidly growing food and beverage
production industries established in the
Middle East, Africa, Far East and Sub-
Continent. The event provides food
manufacturers with the ingredients,
equipment and business improvement
tools that enable more efficient
production and distribution.
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).
www.foodmagazine.eu.com issue three | 2016

66
diary dates
Hi Europe & Ni
29 November –
1 December, Frankfurt
www.figlobal.com/hieurope
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.
BIOFACH
15–18 February 2017,
Nuremberg
www.biofach.de/en
Organic is more than a label or
certification: organic stands for quality
and conviction – for the responsible use
of nature’s resources. BIOFACH in the
Exhibition Centre Nuremberg is the
place where people share their
passionate interest in organic food, get
to know each other and exchange
views, and this for more than 25 years!
Join us in a world of organic products
and taste. As a visiting professional you
can meet organic producers from the
international organic market and be
inspired by the sector’s latest
international trends.
GFSI Global Food Safety
Conference
28 February to 2 March
2017, Houston, USA
www.tcgffoodsafety.com
The GFSI Global Food Safety
Conference is a unique annual event
bringing together over 1,000 leading
food safety specialists from over 50
countries to advance food safety
globally. The conference provides the
opportunity to meet and network with
industry peers, share knowledge,
benefit from thought-provoking
presentations from internationally
reputed industry experts and hear
innovative ideas to implement in your
workplace.
ProSweets Cologne 2017
29 January–1 February
2017, Cologne
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 with ISM
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.
Nutraceuticals Europe
22–23 February 2017,
Madrid, Spain
www.nutraceuticalseurope.com
Nutraceuticals Europe, the international
event for functional ingredients and
novel ingredients that will be celebrated
in Madrid has celebrated the first
meeting of its Advisory Committee. The
Congress will structure its scientific
content transversely, to capture the
interest of professionals from different
industries. Nutraceuticals Europe has
the support of the most important
entities of the sector in the following
areas: institutional, technological and
business.
Pro2Pac
20–22 March 2017,
London, UK
www.pro2pac.co.uk
Pro2Pac 2017 will bring together over
120 exhibitors showcasing the latest
products and solutions, a free to attend
seminar programme and inspiring show
features, making it the unmissble trade
event for the food and drink industry.
Vitafoods Europe 2017
9–11 May, Geneva,
Switzerland
www.vitafoods.eu.com
Vitafoods Europe 2016, the show’s 20th
anniversary, welcomed a total of 17,666
visitors through its doors – an increase
of 13% over last year, and an all-time
high.
For the first time this year Vitafoods
Europe took place across four halls at
Palexpo, creating extra exhibition space
for more stands and visitor attractions.
The additional room was put to good
use, with a total of 900 exhibitors taking
part – 10% more than last year – and a
host of new and original content that
brought the nutraceutical industry to
life.
www.foodmagazine.eu.com issue three | 2016

foodeurope
INGREDIENTS PROCESSING & PACKAGING ANALYSIS
THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE
www.foodmagazine.eu.com
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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 4 2016
PUBLISHED: WINTER
Special Features: Hi Ni Europe Frankfurt, Emballage Paris, ISM,
ProSweets Cologne
INGREDIENTS
> Confectionery and health
> Natural ingredients
> Natural colourings
> Dairy today
> Food supplementation
> Legislation in the EU and beyond
PROCESSING & PACKAGING
> Extruders and choice
> Confectionary processing
> Dairy products: challenges and solutions
> Processing/packaging sweets
> Process integration and automation
> Shelf life and customer appeal
> Latest innovations in meat packaging
> Weighing, filling and conveying
> Robotic packaging lines
ANALYSIS & QUALITY CONTROL
> Food inspection systems
> Metal detection and X ray systems
> Food hygiene and HACCP
> Allergen research
> New technologies for food development
www.foodmagazine.eu.com

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