FoodEurope Issue 4 2016

foodeurope
INGREDIENTS PROCESSING & PACKAGING ANALYSIS
THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE
www.foodmagazine.eu.com
Issue 4 2016
FEATURING
HiE & Ni 2016
and
ProSweets/ISM 2017

foreword
03
foreword
Gelita at HiE
2014: Photo by
Juliet Hoskins
Here we are again at another end of another
fast-moving year in the field of food and
beverage manufacturing. New developments
in processing technology, new regulations,
new consumer demand, new research into
health benefits and formulations…..The
changing landscape of our industry demands
agility and tenacity.
What developments are we seeing at the
moment? Visit HiE & Ni in
November/December to discover the latest
trends and technologies. foodeurope has produced a comprehensive
preview of the show to give you a flavour, and to point you in the
direction of some of the world’s greatest innovators. I look forward to
seeing you there!
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 DuPont Nutrition & Health, in
this edition focusing on probiotics and infant nutrition; GELITA
describes its latest SMART TECHNOLOGY product range;
and MANE, highly active on the world stage, focuses on its principles
of respecting and giving thanks to Nature.
We then have another show preview: ProSweets & ISM Cologne, taking
place in January 2017. Anyone in the sweets and/or snacks industry
will want to participate. It offers the complete range of supplies for the
sweets and snacks industry: from innovative ingredients, to pioneering
packing solutions, through to optimised production technologies.
In processing and packaging, GEA describes its latest addition: the
GEA PowerGrind, which, together with its big brother, can grind almost
everything that’s put in it! NiceLabel expands upon the new food
labelling regulation which comes into force in December, together with
its solution; and Bosch Packaging Systems provides a case study on its
flexible automation solutions for Bridge Natural Foods.
In analysis & control, Mintel describes six key trends that are likely to
impact our industry next year; Eagle Product Inspection explains its
single and dual energy inspection systems including guidance on
choice; and SGS Institut Fresenius provides insights into mineral oil
residues in food – a highly topical issue, particularly for producers of
food packaging.
We have enjoyed working on this latest edition of foodeurope, and
hope you enjoy reading it. We thank all of you who have supported
foodeurope throughout the year and look forward to working with
you in 2017.
Our first edition next year will focus on Vitafoods and Interpack, and
feature a review of IPPE.
Seasons greetings to you all!
Juliet Hoskins
Editor
The contents of this publication are protected by copyright.
All rights reserved.
www.foodmagazine.eu.com issue four | 2016

04
contents
contents
08
Industry News
A round-up of industry news
14 Show preview: HiEurope & Ni 2016
Hi Europe & Ni 2016 offers priceless industry knowledge across a wide range of presentations, guided tours and
showcases. Below are some of the special features that make the show so important to our industry. Meet the
exhibitors who are responding to the latest trends in health and nutrition through innovation, and hear from the
companies themselves about their new products.
www.figlobal.com/hieurope
ubm.figlobal.com/Natural/Ingredients
Ingredients
28
32
35
Latest developments from DuPont Nutrition and Health
Providing enough healthy food for people everywhere is a challenge. The mission of the DuPont Nutrition & Health
business is to provide solutions that increase food production while lowering costs and promoting good health by
lessening lifestyle diseases. DuPont Nutrition & Health is a premier specialty food ingredient and food safety
leader.
DuPont Nutrition & Health
Facilitating the innovation game
GELITA, the leading manufacturer of collagen proteins, is aware of the current changes and challenges affecting
the sector. With its latest SMART TECHNOLOGY product range, ‘collagen peptides ST’, the company now offers
functional ingredients that offer the best of two worlds: Bioactive Collagen Peptides® with gelling power. These
novel ingredients help manufacturers to overcome growth drivers, the competition and the needs of constantly
changing 201ng target groups.
GELITA AG
MANE: Flavours and ingredients inspired by nature
This autumn, MANE has demonstrated its expertise at a number of industry leading events. This article describes
those activities and provides a snapshot of the company’s main expertise in the food and beverage industry,
including its tremendous respect for nature. For example, in November, the company participated in Gulfood
Manufacturing, the largest and most influential trade show for the food processing and manufacturing sector in
the MENASA region.
MANE
38
Show preview: ProSweets Cologne & ISM 2017
29 January – 1 February 2017, Cologne
It is the only trade fair of its kind worldwide – ProSweets Cologne offers the complete range of supplies for the
sweets and snacks industry: from innovative ingredients, to pioneering packing solutions, through to optimised
production technologies. In effective conjunction with ISM, the world’s leading trade fair for sweets and snacks,
ProSweets Cologne covers the entire value chain of the industry.
www.prosweets.com
www.ism-cologne.com
www.foodmagazine.eu.com issue four | 2016

06
contents
Processing & Packaging
42
45
49
Meet the grinders!
The GEA PowerGrind grinders grind more than ever before
It’s a family thing. The physical presence of GEA’s robust grinders, the GEA PowerGrind 200 and his bigger
brother the 280 send shivers down the spine! They’re perfect for grinding in burger, sausage and petfood
production. In fact, they’ll grind almost everything that’s put in them – including frozen blocks and bones.
GEA Food Solutions
NiceLabel develops a simple solution to include mandatory nutrition facts tables in food labels
December 13, 2016 is the deadline when all food producers must be fully compliant with the EU Food Labeling
Regulation 1169/2011. NiceLabel has developed a free, simple software solution to help food suppliers achieve
compliance with the regulation, with minimum effort and change to current procedures.
NiceLabel
Flexible secondary packaging drives fast expanding company
Bridgetown Natural Foods invested in a number of impressively flexible automation solutions for its secondary
packaging with not one, but three Sigpack TTM1 Cartoning Machines from Bosch Packaging Technology. The
patented format change concept of the TTM1 enables easy and tool-free changeovers of pack styles and different
formats – within just a few minutes.
Bosch Packaging Systems AG
Analysis & Control
52
54
56
Six key trends for the food and beverage market from Mintel
Mintel, the world’s leading market intelligence agency has announced the six key trends set to impact the global
food and drink market – highlighting ingredient and food and drink product trends set to make an impact over the
coming year.
Mintel
Unique requirements for product inspection
Eagle Product Inspection (Eagle), a leading provider of physical contamination detection and quality assurance
equipment, has just returned from Pack Expo 2016 where it showcased a variety of single and dual energy
inspection systems. Many believe that dual energy is always best – however, there are five factors to consider in
the equation that impact hugely on the choice of technology.
Eagle Product Inspection
Mineral oil residues in food
Potentially harmful to health, components from mineral oil hydrocarbons (MOSH/MOAH) present in the inks and
adhesives used in food packaging may migrate, exposing consumers to risk.Constance Voigt of SGS Institut
Fresenius discusses this topical issue for food manufacturers.
SGS Institut Fresenius
58
64
Company News
Diary Dates
67
Media Plan – Issue 1 2017
www.foodmagazine.eu.com issue four | 2016

08 industry news
Canola oil may help reduce belly fat and improve metabolic syndrome
Research findings announced at ObesityWeek 2016 suggest canola oil and
high-oleic canola oil can help decrease abdominal fat, which may improve
metabolic syndrome. 1 About 40% of adults in the United States have
metabolic syndrome, a cluster of conditions, including belly fat, that increase
the risk of heart disease, stroke and diabetes.
“These results are likely due to the monounsaturated or ‘good’ fat that make
up a large part of canola and high-oleic canola oil,” notes Penny Kris-
Etherton, Ph.D., R.D., Distinguished Professor of Nutrition at Penn State
University who oversaw the study. “This adds to the growing body of
research that monounsaturated fat may help to decrease abdominal fat and
improve markers of cardiovascular health as well.”
Methodology
Researchers from three research centres, the University of Manitoba and
Laval University in Canada, and Penn State University in the United
States, conducted a clinical trial with 101 participants to compare the effects of five
different types of oil on abdominal fat, including canola oil, high-oleic canola oil, high-oleic canola oil with DHA, a corn
and safflower oil blend, and flax and safflower oil blend. The oils were consumed in smoothies twice a day as part of the
participants’ daily diet. The subjects were randomised to a sequence of the five diets, which they followed for four weeks
at a time with a period of four weeks in between each diet during which they followed their usual diet. All of the
participants had central obesity and at least one additional risk factor for metabolic syndrome – high blood pressure,
blood sugar, triglycerides or low ‘good’ HDL cholesterol.
At the end of the two-year study, researchers saw a significant decrease in abdominal fat mass in those on the canola
and high-oleic canola oil diets. In addition, they found a decrease in blood pressure linked to consumption of these oils.
The research was one of five studies selected for publication in a special section of the November 2016 Obesity journal
to provide the latest insights into preventing and treating obesity through innovative research designs. The results of this
study are part of the Canola Oil Multicentre Intervention Trial (COMIT) and were initially presented at the American
Heart Association’s EPI/NPAM Scientific Sessions in New Orleans in 2013.
“Reducing abdominal fat is a great first step to improving the other risk factors associated with metabolic syndrome,
including a decrease in blood pressure, blood sugar and triglycerides, and an increase in HDL cholesterol,” says Kris-
Etherton. “This evidence suggests that using an everyday oil predominantly made up of monounsaturated fat, like canola
oil, could help to have a significant impact on public health.”
Classic canola oil not only contains mostly monounsaturated fat (63g/100g fat), but it also has the least saturated fat
(7g/100g fat) and most plant-based omega-3 fat (9g/100g fat) of any common cooking oil. High oleic canola oil has 73
grams monounsaturated fat per 100 grams fat and is widely used in restaurants, institutions and packaged food
products. n
Source CanolaInfo; http://www.canolainfo.org
The Food and Drink Federation (FDF) unveils a new visual identity
After more than twenty years based in Catherine Street in London’s Covent
Garden, FDF is now operating from the 6th floor at 10, Bloomsbury Way, WC1A
2SL. To coincide with the move, FDF has launched a new visual identity. A new
logo has been developed by design consultancy Ellipsis, following extensive
consultations with staff and members to ensure the essence of the organisation
was properly reflected.
The new identity sees FDF’s core colours move from red to blues and the line
‘Passionate about food and drink’ will also be incorporated. This was found to be
the ‘DNA’ of FDF and its members. The new logo and palette are fully reflected in the design and décor of the new FDF
offices. The Scottish Food and Drink Federation will henceforth be known as FDF Scotland and their new logo reflects
this. They will use the same colour palette and their web url will shortly change to fdfscotland.org.uk n
www.foodmagazine.eu.com issue four | 2016

industry news
09
South Sudan to face escalating food
crisis in 2017
As the conflict in
South Sudan
grinds on, the
United Nations
Food and
Agriculture
Organization
(FAO) has warned
that 31% of the
country’s
population, or 3.7 million people, are facing a severe
food security risk, despite the end of the lean food
season and start of harvests – a major increase from the
one million who were in a similar situation last year.
This time of year in South Sudan, people generally are
more secure due to higher food stocks and lower market
prices, but the FAO warned that the risk of famine is
looming, especially for the most vulnerable communities.
“The renewed violence has had severe repercussions on
agricultural production and stability needs to be restored
to enable farmers to return to their fields,” said Serge
Tissot, FAO representative.
“We are seeing an unprecedented number of food
insecure people at harvest time and many more people at
risk of starvation in the months to come as stocks run
out. There is a need to act now to prevent a
catastrophe,” he urged.
Since the start of the fighting in Juba (the capital) and
elsewhere in the country, cereal prices have increased by
more than 500% in only a year. Rampant insecurity along
main roads has crippled trade and traders’ abilities to
access hard currency for imports. Many have been forced
to shut down their businesses.
“With the market collapsing and many families having
little to no safety nets to cope, we must empower them
with the means to produce their own food. With this we
want to structurally strengthen their livelihoods and
boost their resilience,” explained Mr. Tissot.
In the coming dry season campaign, FAO intends to
distribute vegetable and fishing kits as well as training to
farmers on modern farming techniques for 1.2 million
people. Meanwhile, the organisation is gearing up to
respond to the country’s most dire needs for the main
planting season, including providing needed agricultural
inputs in order to enable the most vulnerable citizens to
continue to produce their own food. FAO will require an
additional US$28 million by the end of 2016 to
accomplish these goals. n
Food safety testing market size worth
over US$15bn by 2024
The food safety testing market was worth over US$9bn in
2015, increasing with estimated gains at over 7%,
according to a new research report by Global Market
Insights, Inc.
Stringent regulatory
compliances from
FDA and REACH,
owing to outbreaks
of food-borne
diseases, are
driving the market.
Food supply
globalisation is
one of the key
factors increasing
crosscontamination
levels and fuelling
industry growth.
Key insights from the report include:
n The US food safety testing market has witnessed
significant gains. Policy developments by the Food
Safety and Inspection Service (FSIS) pertaining to
labelling and ensuring national commercial supply
have encouraged regional industry growth.
n Pesticides accounted for over US$800m in 2015.
n The rapidly changing technology market will generate
over US$7bn by 2024. This is because of more
accuracy in monitoring type, count, and metabolites
micro-organisms related to product preservation,
spoilage, safety and fermentation.
n Immunoassay, PCR-based techniques, ELISA, rapid
culture detection and biosensors are key featured
rapid technologies.
n Unhygienic conditions while skinning and handling
animals are key factors for the meat & poultry food
safety testing market. The segment generated close
to US$2bn in 2015.
n China will see growth of >11% due to rising
regulations pertaining to product importation in
Europe and North America.
n Good Agricultural Practices (GAP), Good
Manufacturing Practices (GMP), Good Hygiene
Practices (GHP), and Hazard Analysis Critical Control
Point (HACCP) are key factors stimulating industry
growth. n
Source: UN News Centre
www.foodmagazine.eu.com issue four | 2016

10 industry news
New gluten free foods: growing at a fast rate
It’s almost impossible to hear news related to gluten-free foods without also
hearing about how most Americans don’t have celiac disease or even a gluten
sensitivity and are essentially wasting money on an unnecessary fad.
What’s sometimes missed is that a number of Americans simply want to
go gluten-free because the effort contributes to their sense of mental
and physical wellness, according to market research firm Packaged
Facts in a brand new report: Gluten-Free Foods in the U.S. 6th Edition.
“Much like veganism and flexitarianism or going low-carb or dairy-free,
avoiding gluten has become a true lifestyle choice for many Americans,”
says David Sprinkle, research director, Packaged Facts. “These
consumers may not have a specific health-related motive necessitating the
switch to gluten-free. Yet for gluten-free advocates there’s often a satisfaction from furthering one’s overall health and
nutrition goals. Wellness, as they say, begins in the mind.”
These dedicated gluten-free dieters have helped the gluten-free foods market demonstrate an annual growth rate of 36%
over the five-year period ended in 2015, when the market reached US$1.6 billion, according to Packaged Facts and based
on the specific categories analysed for the report. The company forecasts the gluten free foods market will reach US$2
billion in 2020
Gluten-free foods are gaining popularity partly because manufacturers and marketers are aligning new product
developments with other emerging trends in the food and beverage industry. These trends include clean labels, marketer
transparency, and the use of plant proteins and ancient grains.
Clean label and transparency trending
A predominant trend in gluten-free product development reflects the concerns of the clean eating/clean-label movement,
eg, fewer and simpler ingredients; free-from formulations; minimally processed with organic, sustainable production
methods; and transparency in business practices. Makers of gluten-free bean pasta are standouts in the promise of fewer
and simpler ingredients, an attribute that is touted on product packages and on brand websites from the likes of Tolerant
Foods, Gold Harbor, Simply 7 Snacks and Explore Cuisine. n
Source: www.packagedfacts.com.
Liquid packaging market growth dominated by APAC
The market size for liquid packaging is projected to reach US$370.75bn by 2021, registering a CAGR of 5.4% between
2016 and 2021, driven by high demand from the food & beverages industry, while flexible liquid packaging is the fastestgrowing
liquid packaging type globally.
Increasing demand from the food & beverages industry is the major driver for the liquid packaging market. The global
liquid packaging industry is expected to rise with the increasing demand from food & beverage industry in economies such
as India, China, Africa, Middle East, Germany, Brazil and others. Increasing carbon footprint
due to the use of various resins in the manufacturing of liquid packaging type is the major
restraint affecting the growth of the market.
Flexible liquid packaging is the fastest-growing liquid packaging type. This packaging
type provides various advantages such as longer shelf life, less cost, consumer
friendly, capable of retaining freshness of products, less energy consumption, green
packaging, and others. Films are the largest flexible liquid packaging type used mainly
in the packaging of liquid products. Liquid packaging is widely used as it prevents the
loss of moisture or protects the goods from moisture; improves tear, scuff and puncture
resistance; and provides a heat-sealable surface; and so on.
Asia-Pacific is the largest market for liquid packaging globally, with China being the most
dominant market. This region is also anticipated to witness the highest growth rate,
which is attributed to the rapid economic expansion in the region. n
Source: reportsnreports.com/market-research/manufacturing
www.foodmagazine.eu.com issue four | 2016

industry news
11
EFSA publishes two new guidance documents
EFSA has published two guidance documents on novel food and traditional food from third countries to help ensure that
these foods are safe before risk managers decide whether they can be marketed in Europe.
EFSA developed the guidance following the adoption of the new European regulation on novel food in November 2015.
The regulation, which replaces the previous one from 1997 and comes into effect in January 2018, introduces a
centralised assessment and authorisation procedure. EU risk managers will decide on the market authorisation of novel
foods and may ask EFSA to conduct a scientific risk assessment to confirm their safety.
What are novel and traditional foods?
Novel food refers to food that European citizens have not consumed to a significant
degree prior to May 1997. It includes food from new sources (eg oil rich in omega-3
fatty acids from krill), food obtained through the application of new technologies (eg
nanotechnology) or by using new substances (eg phytosterols or plant sterols).
Traditional food is a subset of novel food. The term relates to food traditionally
consumed in countries outside the EU. It includes foods made from plants,
microorganisms, fungi, algae and animals (eg chia seeds, baobab fruit, insects, water
chestnuts).
Guidance on requirements
The new guidance documents explain in detail the kind of information applicants need to provide for risk assessment.
They also clarify how to present this information before EFSA can assess the safety of the novel or traditional food.
Applicants submitting novel food applications need to present data describing the product. Dossiers should include data
on the compositional, nutritional, toxicological and allergenic properties of the novel food as well as information relating to
the production process, and the proposed uses and use levels.
EFSA addresses traditional food from third countries (non-EU countries) in a separate guidance document. Applicants
need to present evidence of safe use of the traditional food in at least one country outside of the EU for a period of at
least 25 years. EFSA and Member States will assess the evidence in parallel procedures. n
Food Banks Canada releases HungerCount 2016
The number of people accessing Canadian food banks increased for the third
consecutive year in 2016, and is now 28% higher than before the 2008-2009
recession, according to a national study released by Food Banks Canada.
In total, 863,492 people received food from a food bank in March 2016; 307,535
were children – more than one-third of all people accessing the service.
Food banks in Alberta, Saskatchewan and Nova Scotia led the national increase.
These provinces each experienced jumps of 20% in the number of people accessing
food banks in March 2016 as compared to 2015.
“No one should need to access a food bank in a country as prosperous as Canada,” said
Shawn Pegg, Director of Policy and Research at Food Banks Canada, which coordinated the
national study involving more than 4,000 food programs. “The fact that more than 860,000 people access a food bank
each month shows that we need to break from the past in our approach to hunger and poverty.”
HungerCount 2016 makes policy recommendations to federal, provincial and territorial governments to reduce the need
for food banks. These include:
n The adoption of a national poverty reduction strategy, with measureable targets and adequate funding, by 1 October
2017.
n Changes to social assistance to reduce food insecurity and increase labour force participation.
n Real steps toward a basic income in Canada.
n Investments to address the shocking levels of food insecurity in Northern Canada.
“We were pleased to see federal improvements to both child benefits and pensions in the past year,” continued Pegg. “The
HungerCount shows, however, that there is still much more to be done.” n
www.foodmagazine.eu.com issue four | 2016

12 industry news
Prebiotics market to 2020
According to a new report, the global prebiotic ingredients market is projected to
reach US$6.91bn by 2022, at a CAGR of 11.6% from 2017.
Prebiotics are widely accepted ingredients in food & beverage applications owing
to their functional properties. Prebiotic ingredients stimulate the growth and
maintain gut microbiota, which is beneficial for humans. It is highly used in food &
beverage applications and to add nutritional value to several food products. With
the advances in food technology, the requirement of prebiotic ingredients has
grown at a substantial rate over the past decade. Inulin, oligosaccharides such as
FOS, MOS, and GOS have expanded the application areas of prebiotic
ingredients in the food & beverage, animal feed & dietary supplements, thus driving the overall market for
prebiotic ingredients.
Inulin projected to be the largest segment
Inulin accounted for the largest market share in the prebiotic ingredient market in 2016, due to its wide range of
applications in the food & beverage and animal feed & dietary supplements industries. Inulin can be extracted from a wide
variety of sources such as wheat, bananas, asparagus, garlic, sunchoke and chicory and finds uses in a wide range of food
applications such as dairy products, confectionery products, milk desserts, yoghurt, cheese, baked goods, ice cream and
sauces.
Food & beverages: the most widely preferred prebiotics application
The food & beverages segment accounted for the largest share in the prebiotic ingredients market in terms of value, in
2016. The multi-functional nature of prebiotic ingredients, ease of incorporation in a wide range of applications and
increase in health consciousness among consumers are the key drivers of the prebiotic ingredients market. With the
increase in awareness about health & nutrition products among the global population, wide applications in prebiotic
ingredients and positive investigations for health benefits create a platform for newer applications of prebiotics, which
drives the increasing demand and market growth for prebiotic ingredient-based food products.
Europe estimated to be the most lucrative market for prebiotic ingredients
In 2016, the Europe region held a significant share in the global prebiotic ingredients market and Asia-Pacific is projected
to grow at the highest CAGR during the forecast period. Positive investigations for health benefits create a platform for
newer applications of prebiotics and increase consumer awareness regarding value-added products. n
Source: ‘Prebiotic Ingredients Market by Type (Oligosaccharides, Inulin, and Polydextrose), Application (Food & Beverages, Dietary Supplements, and
Animal Feed), Source (Roots, Grains, and Vegetables), and Region - Global Forecast to 2022’; www.marketsandmarkets.com.
Vitamin D: EFSA sets dietary reference values
EFSA has set dietary reference values (DRVs) for the intake of vitamin D. EFSA provides this
advice to risk managers in European countries who use it for making recommendations to
consumers.
The Panel on Dietetic Products, Nutrition and Allergies (NDA) defined an adequate intake (AI)
of15µg per day for healthy individuals over one year of age. This includes pregnant and
lactating women. The DRVs for infants aged 7–11 months have been set at 10µg per day.
The setting of DRVs for vitamin D is part of the review of reference values for nutrients and
energy intakes established in 1993. It helps risk managers make specific recommendations on the
intake of nutrients to enable European consumers to make healthy diet choices.
Vitamin D can also be synthesised in the body by exposure to the sun, reducing the amount of vitamin D needed via the
diet. The DRVs for vitamin D are based on the assumption of minimal exposure to the sun with resulting limited levels of
synthesised vitamin D. The DRVs will ensure that European consumers take in sufficient levels of vitamin D irrespective
of their geographic location and exposure to sun light.
Vitamin D plays an important role in the body, in particular by helping to maintain normal bones and muscle function.
Vitamin D deficiency may have a negative impact on bone density, resulting in soft bones in children (rickets) and fragile,
misshapen bones in adults.
EFSA recommends further research on the impact of dietary intake and skin synthesis of vitamin D. n
www.foodmagazine.eu.com issue four | 2016

industry news
13
There’s ‘November’ been a better time to add 8 strawberries to your diet
Today, nearly 5.4 million Americans are living with Alzheimer’s disease, and diabetes causes more deaths in the US per
year than breast cancer or AIDS combined, according to the American Diabetes Association. November is National
Alzheimer’s Disease Awareness Month and American Diabetes Month and a good
time to remind consumers that studies show adding strawberries to the daily diet
may improve cognitive function and help diabetes.
Strawberries & cognitive function
New research conducted at the USDA Human Nutrition Research Center on Aging
at Tufts University and presented to the Society for Neuroscience revealed that
strawberries might effectively combat age-related cognitive decline. In clinical
studies, USDA researchers demonstrated that supplementing older adults’ diets
with about two cups a day of strawberries could improve cognition even in the
absence of neurological dysfunction.
Strawberries & diabetes
The American Diabetes Association (ADA) identifies berries, including
strawberries, as one of the top ten superfoods for a diabetes meal plan because they are low in sugar (just 7g), calories
(just 45 calories), packed with vitamins (more vitamin C per serving than an orange), antioxidants and dietary fibre (3g).
Additional clinical research suggests that eating a serving of eight medium strawberries a day may improve heart health
and reduce the risk of some cancers. When added up, strawberries provide a nutritious boost for the entire body. Eating
eight strawberries a day is a good habit to develop to improve overall health and guard against disease.
As one of the most versatile fruits – and a delight for the taste buds – strawberries are easy to enjoy daily just as they
are, or in a variety of simple, savoury or sweet recipes. n
Source: California Strawberry Commission
World Heart Federation previews global roadmap to tackle cholesterol
In the Roadmap, the WHF calls for more awareness of healthier lifestyles: increased
screening for cholesterol; more effective drug treatments; better treatment for patients
with familial hypercholesterolaemia (FH); better physician education; and reform of drug
availability and affordability.
The Cholesterol Roadmap forms part of a series produced by WHF to help meet targets
set by the World Health Organization (WHO) to reduce premature deaths from noncommunicable
diseases, including cardiovascular disease (CVD), by 25% by 2025.
Reducing the risk of cholesterol-related CVD has an essential role to play in achieving
this goal.
Professor David Wood, President Elect of the World Heart Federation, said: “Our
Roadmap initiative aims to help international efforts to beat cardiovascular disease. We
have focused on the main CVD risk areas and produced the Roadmaps to help support
individual countries in implementing appropriate health measures.”
Cholesterol is a fat-like substance that is found in all cells of the body. If too much ‘bad’ cholesterol builds up in the
arteries, it can restrict blood flow, increasing the risk of heart attack and stroke. Cholesterol levels vary enormously
between populations, but the traditional Mediterranean diet will lower average cholesterol levels.
For primary prevention WHO recommends identifying people at high risk of having a heart attack and stroke, but most
people are unaware of their cholesterol levels or their overall cardiovascular risk. For patients who already have CVD
reducing cholesterol is important. But a large treatment gap exists in proportions of patients achieving national targets for
cholesterol lowering.
Carlos Castro, Executive Director of the patients’ heart health association, PACO said: “There are more than 17 million
deaths caused by cardiovascular disease each year. High levels of cholesterol are known to increase the risk of heart
attacks and strokes. We hope by tackling the ‘roadblocks’ with the solutions set out in this Roadmap we can reduce the
number of deaths.” n
Source: World Heart Federation
www.foodmagazine.eu.com issue four | 2016

14
show preview: Hi Europe & Ni 2016
Hi Europe & Ni 2016
29 November–1 December
Frankfurt, Germany
Hi Europe & Ni 2016 offers priceless industry knowledge across a wide range of presentations,
guided tours and showcases. Below are some of the special features that make the show so
important to our industry.
Innovation tours
Join a guided tour led by the experts at Nutrimarketing
on one of the themes below. Meet the exhibitors who
are responding to the latest trends in health and
nutrition through innovation and hear from the
companies themselves about their new products. Learn
about the different applications to see how they could
benefit you and your business.
Sports nutrition
Consumers are more and more interested in sport and
physical activity as a way to improve their health and
lifestyle. Sport nutrition includes products and drinks
that prepare the body, enhance performance or help
people to recover after intense training. This tour will
focus on ingredients for muscle growth, joints, bones or
heart health, but also ingredients for hydration or long
lasting energy.
Life stages
The 1,000 days between a woman’s pregnancy and her
child’s second birthday has a huge impact on his/her
health later on life. A lot of scientific studies have
pointed out the importance of nutrition early in life to
enjoy healthier ageing. At the other end of the
spectrum, the ageing population are focused on staying
active for longer and the food industry is developing
products to meet this need. This tour will focus on new
ingredients for nutrition during pregnancy (in utero
nutrition) and infant nutrition, right through to products
for healthy ageing.
Plant ingredients: greens are the new black!
Superfoods, superfruits, forgotten vegetables, pulses,
ancient grains and algae are just a few of the
ingredients and foods benefiting from this trend. This
tour will showcase the latest innovation and product
development and give you inspiration as to how you can
expand your portfolio. With increasing health and
sustainability concerns around animal based products,
an increasing number of consumers are seeking viable
plant based alternatives to meat and dairy products. As
the global meat substitute market is estimated to grow
by 6.4% CAGR between 2015 and 2020 and the global
dairy alternative market expected to grow by 15.5%
each year until 2020, it is no wonder that the industry is
increasingly taking note of this global and lucrative
trend.
Gut health
Known as our ‘second brain’, our gut is the centre of
our digestive and immune systems. This tour will focus
on digestive heath with popular ingredients such as
probiotics, prebiotics, fibres and digestive enzymes, but
also immune health with ingredients that enhance our
natural defences (vitamins, minerals, plants).
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show preview: Hi Europe & Ni 2016 15
New Products Zone
Discover an extensive selection of the most innovative products, showcased alongside insightful information. The
Innovation Zone showcases product innovations from leading industry players. It will provide the perfect opportunity
to give new ingredients the introduction they deserve to the market. A popular area for visitors and the press, this
feature has become a trendsetting spot for the nutrition industry. Below are just a few examples.
AstaReal, Sweden: AstaReal ® Ever-Sharp Effervescent
Boost your mental sharpness and fight tiredness with this unique anti-fatigue
formulation combining AstaReal ® astaxanthin, vitamin B6, B12 and
magnesium. AstaReal has expertly developed Ever-Sharp in a great tasting and
convenient effervescent tablet. Available for private label.
FrieslandCampina Domo: Vivinal Milk Fat blends
Vivinal Milk Fat blend 30 and 65 enable you to compose an optimal fat
composition and structure in infant nutrition. The infant grade fat blends
comprise Vivinal Milk Fat and a tailored vegetable oils mixture. The blends are
100% palm oil-free, which helps in formulating palm oil-free recipes and to
reduce levels of 3-MCPD fatty acid esters.
Stand No.
B41
Stand No.
3H24
Gee Lawson Ltd: OptiMSM ®
OptiMSM ® is branded, scientifically researched form of MSM, manufactured in
the US. in a single-purpose production facility.
What is New? A variety of research indicates MSM (OptiMSM ® ) may play an
important role in supporting the innate immune system. A new scientific review
explores the various influences OptiMSM ® has upon the immune system, and how such
influences may help to mitigate negative outcomes, resulting from chronic stressing of
immune system function.
Ingredia: PRODIET Fluid
PRODIET Fluid is native micellar casein which contains more than 87% protein
on dry matter. This unique micellar casein has been specifically developed to
formulate very high protein beverages while retaining a perfect fluidity.
PRODIET Fluid has a delicious milky taste, a high nutritional quality (rich in
branched chain amino acid and in leucine) and is UHT stable.
PRODIET Fluid combines technical and nutritional functionalities: it enables the
development of meal replacement with more than 10% protein content while keeping
incredible fluidity, smooth texture and a perfect taste.
Tate & Lyle Oat Ingredients: PromOat ® Beta Glucan
PromOat ® Beta Glucan from Tate & Lyle is a unique heart-healthy and natural
oat fibre ingredient that can give access to front-of-pack cholesterol-lowering
and heart health claims in many countries around the world, including the EU.
PromOat ® enriches foods, beverages and supplements with the goodness of oats,
and is easy to formulate due to its solubility and clean taste.
Stand No.
A25
Stand No.
J20
Stand No.
B1
Volac International Ltd: Volactive ® ProCrisp Medium
ProCrisp Medium is the latest addition to the Volactive ® range of high protein
solutions. Containing over 50% protein and made from Volactive ® UltraWhey
90 with added rice flour, ProCrisp Medium has all the goodness of ProCrisp
Small but offered in a larger size (up to 6mm). It’s the perfect solution to
snacking on-the-go and protein fortification.
Stand No.
D40
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The conference
The Hi Europe Modular Conference brings together
leading industry experts for you to meet, learn from and
network with. Over three days the Hi Europe modular
conference will address the biggest challenges and
hottest trends in the food industry over 18 highly
focused modules. Use our flexible package options to
create your own bespoke programme and ensure you
gain the knowledge and make the connections you need
to see your business flourish in the coming year.
NEW Full day conference: The Future of Nutrition
Get a head start on the competition this year by
attending our full day conference on The Future of
Nutrition, taking place the day before Hi Europe opens
on 28th November. Gain insights into the gamechanging
trends that will shape the health ingredients
industry in the coming years.
NEW Ingredients in Action
The Ingredients in Action pavilion tasting bar allows
visitors to taste, touch and smell the latest products.
Innova Market Insights will present over 10 highly
innovative healthy products for sampling. Highlights at
last year’s tasting bar at Fi Europe 2015 included a
functional beverage with spirulina, various energy
drinks with unusual flavours (eg cinnamon), coconut
chips, a juice meal alternative with coconut milk for
satiety, and a snacking bar made with cricket
protein. Expect a whole host of innovative surprises at
this year’s bar too, including high protein snacks and
sports performance solutions. So be sure to drop by
and sample the best of what the nutrition industry has
to offer.
Today’s consumers have become more
concerned than ever about what they
are eating and are actively seeking
healthy, natural and functional foods
Start-up Innovation Challenge
The most exciting innovations are coming from small
start-ups who are largely unknown to the wider
industry. We are giving a handful of start-ups the
chance to share their research and pitch their latest
innovations live at Hi Europe & Ni. Our panel of industry
judges will select the company with the most exciting
idea as winner of the Start-up Innovation Challenge.
Join us at the Industry Insight Theatre on the afternoon
of 29 November to meet these true innovators of the
industry.
Specialised Pavilions/Zones
Our dedicated pavilions will help you find the
targeted solutions and ingredients your business
needs:
n Expo FoodTec
n Organic
n Free From
n Ni
n GOED (Omega 3 Pavilion)
Expo FoodTec
In talking to our global audience over the past year,
we’ve seen an increasing demand worldwide for
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show preview: Hi Europe & Ni 2016HiE Preview 17
solutions in processing, packaging, equipment, R&D,
contract manufacturing, food safety and services. To
accommodate this, Hi Europe 2016 is introducing the
Expo FoodTec pavilion. The Expo FoodTec Pavilion was
launched at Food ingredients Europe in 2015 and we
are pleased to now introduce it to Hi Europe. The Expo
FoodTec Pavilion is your answer to a one-stop shop for
sourcing solutions for your complete range of needs!
Review of the last edition
Health ingredients Europe 2014 was the biggest and
best to date, with attendees growing a staggering 20%
from the previous edition, cementing its place as
Europe’s leading health, natural and nutritional
ingredients platform.
From 2–4 December 2014, more than 450 leading
exhibitors such as DSM, Naturex, Beneo, Gelita,
DuPont Nutrition & Health, plus many more, were
present on the show floor, showcasing their latest
innovations in the world of health, natural and
nutritional ingredients. More than 8000 attendees from
93 different countries gathered in Amsterdam to source
from the 4,651 ingredients at the show, to network with
industry colleagues and to learn about new processes,
technologies and industry trends.
Today’s consumers have become more concerned than
ever about what they are eating and are actively
seeking healthy, natural and functional foods. This was
clearly reflected at the show with the most sought after
ingredients being proteins, plant extracts, functional
foods, flavourings and nutraceuticals. Visitors to the
show included professionals from companies such as
Mars, Pepsico, Coca Cola, Unilever, Danone, Nestlé
and Heinz, once again highlighting the importance of
health ingredients to the industry. 76% of these visitors
held their company’s purchasing power, with 36% being
c-suite level executives.
The Health ingredients Europe show floor was also
buzzing with features and educational programmes. A
total of 2,095 attendees attended the seminar sessions,
industry insights theatres, innovation tours and
conferences, with the most popular topics being weight
management, trends, sugar reduction and protein
alternatives. New to Hi Europe was Fi TV, which
generated much talk around the halls, with live
interviews from the show floor, and live social media
broadcasting. Health ingredients Europe 2016 will
return to Frankfurt, Germany, one of the leading
European cities in the food and beverage industry. From
29 November – 1 December 2016 it will bring together
once again the largest congregation of health, natural
and nutritional professionals together, under one roof. n
HiE & Ni 2016
www.figlobal.com/hieurope
ubm.figlobal.com/Natural/Ingredients
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BENEO: Taking sugar replacement to the next level
BENEO will be focusing on the physiological effects of sugar
replacement and the importance of looking ‘beyond the label’. In
keeping with this theme, BENEO will be showcasing a variety of
samples on its stand that take sugar replacement to the next
level, using ingredients that have a sugar-like indulgent taste and
texture that consumers expect, but also contribute to balanced
blood sugar levels and more.
Beyond the label
More than 70% of the European consumers try to cut their
sugar intake and 58% of them do so because they want to
control their weight. Unsurprisingly, solutions with less sugar
are a major focus for many food and drink producers at
present. However, the current discussion about sugar reduction often ignores the
fact that blood sugar management plays a key role in weight management. Whilst high glycaemic ingredients,
such as maltodextrin, help to reduce the sugar because they are oligo- or polysaccharides (and not mono- or
disaccharides), they nevertheless have a significant impact on a person’s metabolism. Over time, the human
blood glucose regulation system can become imbalanced, leading to pre-diabetes and diabetes, accompanied
by overweight conditions.
At HiE 2016, BENEO will demonstrate how its naturally sourced chicory fibres and functional carbohydrates
can replace commonly known sugars and maltodextrin, while also lowering blood glucose responses (a benefit
that has been confirmed by the European Commission with a respective EU health claim) and providing a
natural taste with a mild sweetness that consumers are looking for. n
Stand
J10
www.beneo.com
Glatt Ingenieurtechnik GmbH: State-of-the-art
fluidised and spouted bed technologies
Glatt Ingenieurtechnik GmbH will present its state-of-the-art
fluidised and spouted bed technologies for the precise adjustment
of product attributes in food, instant beverages, dietary
supplements and nutraceuticals. The engineering expert and plant
manufacturer offers solutions for sophisticated applications that
require specific particle sizes or shapes, optimum solubility or the
functional protection of active ingredients, for example.
From technical challenges during production, filling or handling to
the problematic development of functional, nutritional or sensory properties,
processing liquid or powdered raw materials can be demanding for food manufacturers and
producers of functional ingredients.
With fluidised and spouted bed technologies, Glatt Ingenieurtechnik will highlight pioneering processes
that influence and adjust product attributes using spray granulation, spray agglomeration, spray coating and
spray encapsulation. To cite an example, vitamins or enzymes can be spray granulated and covered with a film
coating that enables the controlled release of active ingredients at the same time. Furthermore, agglomerated
instant powders that consist of partially hydrophobic components can be formed into readily soluble
compounds that don’t separate and offer homogenous particle size distribution profiles.
Flavours and essential oils can be spray granulated and encapsulated before they receive a protective coating,
which makes them stable during transport and storage, and easy to dose. An additional benefit is the ability to
release active substances in a time-dependent way. The appropriate selection and combination of process
parameters is important here. n
Stand
J72
www.glatt.com
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Omya: Calcium boosters for foods and drinks
Omya’s high purity calcium carbonate portfolio is suitable for a wide
variety of functional foods – additional ingredients from its
distribution portfolio enable holistic one-stop solutions
Omya will highlight its calcium fortification agent Omya Calcipur® at
HiE. Thanks to its high elemental calcium content of approximately
40%, it is one of the most concentrated sources of calcium in the
market. That makes it possible to use up to five times less of this
ingredient than other available technical solutions, while achieving the same
calcium dose in a finished foodstuff. Fields of application include baby products, vegan drinks, bakery
produce, snack bars and breakfast cereals. Depending on the dosage used, calcium-related claims can
be made on pack.
One of the main advantages of Omya Calcipur® is the low dosage needed for supplementation, resulting in
reduced costs and less impact on the sensory profile of the final foodstuff. Comprising different grades of
natural calcium carbonates, Omya’s portfolio enables manufacturers to produce the best possible results in
terms of nutrition and taste.
“We see growing demand for calcium in the coming years. Because of demographic changes and ageing
populations, experts predict that the number of people suffering from osteoporosis will increase significantly.
But it’s not just the elderly who can benefit from calcium fortification. An increasing number of consumers are
omitting dairy products from their diet,” says Stefan Lander, Vice President Consumer Goods at Omya.
“Offering functional foods that remove the risk of developing calcium deficiency disorders is, therefore, a
hugely important task for the food industry. At HiE, we’ll demonstrate how proper supplementation and
outstanding taste can be combined.”
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 adjusted to customer requirements. Visitors to the booth
can learn about the wide range of ingredients and the company’s expertise of holistic solutions. At the show,
natural food colours, yeast extracts, stevia, vitamins and other food supplements as well as textured soy
protein components will be showcased. n
www.omya.com
Stand
G54
Stable Micro Systems: The newest addition to its portfolio of
texture analysis instruments
The TA.XTplus100 offers a half micron distance resolution, ideal for testing materials
that require fine distance control such as small granules or tablets/capsules.
With an increased focus on health and wellness, consumers are demanding more
convenient and nutritious food. This has led to an increase in reduced sugar or
reduced salt products, but recipe alterations can present manufacturers with a range
of formulation challenges. Texture analysis can be used in new product development
to provide a clear, objective measurement of the effect of recipe changes to ensure
consumer experience is not negatively affected.
Jo Smewing, applications manager at Stable Micro Systems, stated: “We are
delighted to introduce the TA.XTplus100 to the market at HiE 2016. At Stable Micro
Systems we are dedicated to providing comprehensive texture analysis solutions for our customers. This
science is a vital aspect of both quality control and the development process and, with consumers becoming
more demanding than ever, texture analysis can offer the quality boost needed to gain a competitive edge in the
market.”
In addition to being able to offer an improved distance resolution, particularly beneficial to the nutraceutical and
pharmaceutical industries, the new instrument is also capable of measuring force of up to 100kg, offering an
increased capacity within the same laboratory space. n
Stand
G80
www.stablemicrosystems.com
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GELITA: Collagen Proteins Smart Technology
GELITA will present the first in a new series of SMART TECHNOLOGY
solutions: Collagen Peptides ST is a range of enhanced ingredients that
brings an optimised performance level and an improved processing performance
to customers.
Dr Margarethe Plotkowiak, Head of Global Product Management Food at GELITA,
notes: “In new product development, there are often limitations by process
parameters of existing equipment. These difficulties can be related to dissolution
or, for example, undesired foaming. The ST product range was developed to
overcome these hurdles. This not only enables manufacturers to run more stable,
controlled and optmised processes, it also facilitates the creation of new products
without these previous limitations and without investing in new production
facilities.”
Building on GELITA’s existing product range Collagen Peptides ST provide
physiological functionalities and technological functionalities. Both exhibit
improved process performance, namely less dust during handling, fewer
clumping issues during dissolution, improved wettability and higher bulk densities. For the customer,
this means improved production, optimised machinability and the ability to develop new and exciting products.
Potential applications include the fortification of clear, high-protein gummies with a protein content of up to
35%, and as a nutritious binding agent in cereal bars or coated products. The optimised bulk density means it’s
now possible to significantly increase the amount of Bioactive Collagen Peptides ® that, for example, can be
included in a hard capsule shell. Furthermore, depending on the product and process requirements, viscosity
and drying times can be adjusted to provide optimal results. Of course, in line with GELITA’s existing portfolio,
ST products are non-allergenic and can be used to achieve a clean and clear label.
With new products being added to the portfolio on a regular basis, don’t miss this opportunity to discover more
about GELITA’s SMART TECHNOLOGY solutions and its market-leading collagen proteins.
Live on stage
As official sponsor of the Hi Europe Conference (Modul 6A: Healthy ageing: staying active for longer, 30
November, 14:00–15:30), GELITA’s leadership in collagen peptide science is reflected at this year’s event.
During this session, Dr Steffen Oesser, Director, Collagen Research Institute (CRI), will discuss ‘The Collagen
Peptides Story: The Next Chapter’ at 15:00. He will explore how collagen peptides can reduce some of the
side-effects of ageing and help people to lead more active lives for longer.
In addition, Dr. Stephan Hausmanns, Vice President BU Health & Nutrition at GELITA, will present ‘Collagen
Peptides in an Awakening Age of Women’ in the Seminar Theatre (Stand D82) on Wednesday 30 November at
13:30. Topics include the global market for collagen peptides, applications such as beauty from within, and bone
and joint health, their mode of action and supporting science. n
Stand
H14
www.gelita.com
reprints
www.foodmagazine.eu.com
IF YOU ARE INTERESTED IN HAVING REPRINTS OF YOUR ARTICLE TO HAND OUT TO
YOUR CUSTOMERS/ PROSPECTS
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show preview: Hi Europe & Ni 2016 21
Taiyo: Functional solutions for better health
Taiyo GmbH will showcase its wide range of health ingredients. A particular
highlight is Sunfiber ® , an all-natu ral, soluble dietary fibre and one of only five
ingredients to receive ‘True-Fiber’ status from the US FDA. Rich in fibre,
Sunfiber ® exhibits excellent pH, heat and freeze-thaw stability, and is an ideal
ingredient to support a healthy lifestyle. Visitors to Taiyo’s booth will also be
able to experience a wide range of versatile, naturally derived ingredients
that offer both excel lent taste and health-boosting properties. Bursting with
a powerful combination of vitamins, minerals and dietary fibres, the products
can be used to enrich a number of foods, beverages, medical and
pharmaceutical formulations.
© George Doyle
Sunfiber ® improves functionality in foods, beverages, supplements and ready-to-drink applications.
As it’s totally tasteless, odourless and completely soluble in wa ter, Sunfiber ® has no visible effect on
the end product but significantly boosts its health bene fits. It is clinically proven to lower the glycaemic
index, improve mineral absorption, maintain digestive health and is even able to reduce postprandial-blood
sugar peaks in healthy as well as glucose-intolerant people. Sunfiber ® is available in different qualities,
depending on the desired application and claims, including three new organic varieties.
As a pioneer in the research and manufacture of functional ingredients, Taiyo keeps a keen eye on current
market developments and the growing consumer interest in natural ingredients. Whether it’s dietary fibre, tea
or superfruit extracts, or highly bioavailable iron and zinc fortifica tion agents, Taiyo’s versatile portfolio helps
manufacturers to develop innovative prod ucts with a health and wellness positioning.
Hi provides the perfect environment to discover Taiyo’s comprehensive portfolio of functional ingredients. “We
can tailor our ingredients for a wide range of purposes, applications and formulations to meet individual
requirements,” says Dr Stefan Siebrecht, Managing Direc tor of Taiyo. n
Stand
H40
www.talyogmbh.com
Carbery: Innovative protein and flavour portfolio
Carbery Food Ingredients and Synergy Flavours will
present their joint capabilities in innovative proteins and
flavours. In particular, Carbery will be showcasing its
leading range of hydrolysed whey protein, Optipep ® , and
Synergy its bitterness masking solutions, developed to
help customers meet the challenges of the nutrition
market.
Protein, flavour and applications experts will be at the
stand to discuss the opportunities for manufacturers
looking to meet demand for healthy, functional and
nutritious foods and beverages. With consumers
placing greater emphasis than ever before on nutrition,
Carbery and Synergy together can ensure
manufacturers are able to meet the nutritional market needs
of today, and even anticipate future trends.
Visitors to the stand will be able to sample a wide variety of food and beverages that demonstrate the
applications and formulation expertise that is available by working with Carbery and Synergy. In line with
growing market trends for high-protein diets, Carbery will showcase the latest in its dairy protein technology
with beverages and snacks enriched with its hydrolysed whey protein, Optipep ® . In combination with Synergy’s
bitterness masking expertise, manufacturers will be able to see how to optimise the nutritional content of
beverages, while also offering an exceptional taste experience. n
Stand
H63
www.carbery.com
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ADM: healthy and nutritious ingredients
WILD Flavors & Specialty Ingredients (WFSI), a business unit of
Archer Daniels Midland Company, will showcase its
comprehensive ingredients portfolio. WFSI will be highlighting its
extensive range of plant-based proteins and fibres, natural
colours and flavours, nutritional ingredients, and high quality
lecithins, designed to help its customers deliver products that
meet demand for nutrition, function, texture and taste.
WFSI’s technical experts will be on stand to discuss the
opportunities available for manufacturers looking to meet customer demand for healthy,
functional and convenient food and beverages. Additionally, visitors will be able to sample a variety of
nutritious and flavoursome food and beverage concepts that demonstrate the broad applications and
formulation expertise WFSI can offer.
With consumers more focused on health and wellbeing than ever before, WFSI’s ingredients can ensure
manufacturers stay ahead of the trend by enhancing the nutrient profile of their products, as well as offering
natural colours and flavours, such as WFSI’s distinctive USP-grade mint oil, to support the industry shift
towards clean label products.
Diets high in protein
In particular, diets high in protein are proving increasingly popular with consumers, leading to a high demand for
protein-fortified food and beverages. WFSI’s protein beverage featuring CLARISOY ® isolated soya proteins will
be available for tasting on stand. CLARISOY ® is ideal for increasing the protein content of beverages without
negatively affecting the taste, colour or acidity of the finished product. This enables manufacturers to meet
consumer demand for added nutritional benefits while also offering an exceptional taste experience.
Eating on-the-go
Modern consumers are also looking for convenient foods that can be eaten on the go. WFSI’s range of protein
bars featuring the Textura range of customised protein crisps, which provide consumers with a convenient
way to increase protein intake, will also be available on stand. Textura crisps are a great source of high quality
protein, fibre and whole grains, and are available in a range of protein contents. Textura crisps can be used in
food products in a cost-effective way to enhance nutrient content, and to provide texture and flavour. Also
included in the bars is Fruit Up, a gluten-free, natural fruit sweetening system suitable for vegetarians and
vegans. n
Stand
G24
www.adm.com
Arjuna: Indian gooseberry Ingredient
Arjuna Natural Extracts Ltd. will launch TRILOW, its Indian
gooseberry (Phyllanthus emblica, aka ‘amla,’) ingredient, a complete
extract of fresh ripe fruits of wild amla, collected seasonally from the
tree.
Arjuna’s unique and proprietary gentle extraction process preserves
ingredient functionality and ensures potency. TRILOW has attained
US patents for its composition, plus has pending patents
worldwide.
Indian gooseberry is a traditional Indian fruit that combines superfruit health benefits with traditional
Indian Ayurvedic formulations. In recent clinical trials, including results from a new study to be released
at Hi Europe, it has demonstrated heart health benefits, including reducing LDL and triglycerides. The
recommended dosage of TRILOW to promote cardiac health is just 500mg twice a day.
Arjuna will also exhibit its leading turmeric extract brand, BCM-95 ® , an all-natural, patented formulation for
supplementing food and beverages. The company will present latest clinical research results of its
OXYSTORM ® standardised nitrate ingredient as well, showing that OXYSTORM could help athletes work out
longer and harder. n
www.arjunanatural.com
Stand
C29
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show preview: Hi Europe & Ni 2016 23
Roquette: ‘Creatilicious Bar’ leads the way to
healthier lifestyles
Roquette is to highlight the versatility of its plant-based solutions by
showcasing a selection of exciting new food concepts. Visitors to the
forthcoming expo in Frankfurt will be invited to the company’s new
‘CREATILICIOUS BAR’. There they will taste a menu of delicious new
food concepts specially created by the company’s food application
experts and see first-hand how they address the need for healthier
lifestyles. The exciting ideas on show will include:
n A delicious protein pancake: Easy to prepare, this concept combines multiple
sources of protein – especially NUTRALYS ® pea protein – that contributes to muscle mass maintenance.
n A refreshing and healthier virgin mojito: Thanks to NUTRIOSE ® soluble fibre, this sugar-free cocktail is an
easy & fun way to boost your daily fibre intake.
n Gluten-free crunchy bites: These satisfying high-protein snacks offer visitors a multi-texture experience
thanks to NUTRALYS ® Pea protein and PREGEFLO ® starch.
n High-protein vegan bars: These gluten-free, soft-texture bars are made with NUTRALYS ® pea protein – that
helps support muscle gain and promote satiety.
Visitors will also discover the XTAB polyols: Roquette’s range of directly compressible polyols that offer
multiple technological benefits as well as texture possibilities for sugar-free confectionery tablets. The
company’s other functional plant-based solutions on show will include NEOSORB ® sorbitol; SweetPearl ®
maltitol; and XYLISORB ® xylitol – which offer sweetening power in Toothfriendly confectionery applications.
Roquette generates new opportunities for formulators to deliver innovative, convenient and healthier foods and
nutraceuticals. Its clear-cut, natural-origin solutions open up possibilities in a range of categories, from sports
and weight management food products to healthy sweets. n
Stand
D24
www.roquette.com
Bioactive Collagen Peptides ® stimulate body functions
Body Toning
•
Beauty from Within
•
Joint Health
•
Bone Health
•
Normal
bone
matrix
Connective Tissue
Improvement
•
Osteoporosis
GELITA AG · Uferstr. 7 · 69412 Eberbach · Germany · www.gelita.com
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Glanbia Nutritionals: Innovative
ingrediens for protein, gluten-free
and immune boosting
application
Glanbia Nutritionals will put the spotlight
on protein, gluten-free and immune
boosting ingredients for a range of
applications. Visitors will have the
Stand
G44
opportunity to meet the experts and learn more about
Glanbia Nutritionals’ broader range of food &
ingredient solutions, custom-built services and ability
to supply globally. An exciting choice of product
innovations on stand will demonstrate how Glanbia
Nutritionals’ unique recipe for co-innovation
partnerships can deliver the best solutions, faster.
Showcasing its expertise in protein formulation for
enhanced nutrition, Glanbia Nutritionals will give
visitors the opportunity to taste its High-Protein High-
Fibre Bar, featuring BarPro modified milk protein
isolate. Barpro delivers unique texture while
minimising bar hardening. Offering high levels of dairy
protein, essential for muscle maintenance and
nutrition. High Protein High Fiber Bar is ideal for
those who exercise or as a healthy snack on-the-go,
Plant-based gluten-free healthy muesli
Also presented at the booth will be a plant-based
gluten-free healthy muesli: a blend of natural whole
grains and seeds and gluten-free oat flakes. It is
made by ChoiceChia Black MP, whole chiaseeds
which are a great source of vegetarian ALA Omega-3,
fibre, protein and calcium. It also contains
ChoiceGrad® Brown MP, a whole flaxseed recognised
for its high level of ALA Omega-3, providing dietary
fibre and proteins. The muesli features Gluten-Free
Quick Cook Oat flakes, cultivated under the tight
control of Glanbia’s NSF certified OatSecure closed
loop supply chain. Lastly it also contributes to strong
bones and healthy muscle function due to calcium and
MenaQ7 ® , the first-in-class, only clinically researched
vitamin K2 (MK- 7) which helps the body properly
utilise calcium to build healthy bone tissue while
inhibiting calcium deposits in the arteries and blood
vessels.
Other product developments on display include a
High-Protein Hot Drink – an innovative alternative
which allows customers to add protein in hot
beverage applications, like in the instant hot coffee
macchiato. The natural caffeine content of the coffee
drink in combination with the Vitamin B complex and
the high protein content from Nutrasol ® 496 provide a
source of sustainable energy. n
Rousselot/Peptan: An
integrated solution
Stand
D14
Rousselot ® will
showcase its
natural health
ingredients for
the food and
nutraceutical
markets.
Visitors will
learn more
about Peptan ®
collagen
peptides, and
how it delivers holistic
benefits for improved health, which are strongly
supported by science. Rousselot and Peptan experts
will share insights on key market innovations and
discuss formulation opportunities when manufacturing
collagen and protein-enriched products to capture the
health conscious consumers.
Peptan: Acting as the body’s building blocks
A unique bioactive protein, Peptan provides multiple
benefits proven in scientific studies for healthy ageing,
joint and bone health, sports nutrition and skin beauty.
As a high-quality, natural ingredient with a neutral
organoleptic profile, Peptan can be easily integrated
into a variety of functional foods and beverages and
dietary supplements. On stand, visitors will be able to
sample a range of Peptan prototypes such as the
refreshing Coco Drink for anti-ageing benefits and Bee
Healthy gummies for supporting skin beauty as well
as a creamy dairy snack and Milky Almond Drink for
promoting musculoskeletal health.
On Tuesday November 29th between 1:00pm–1:30pm,
Mai Nygaard, Global Director for Peptan, will present
at a conference titled ‘How collagen peptides captured
the health conscious consumer. Trends and market
views on collagen peptides holistic health benefits’.
With unrivalled expertise in the market, Nygaard will
discuss the latest global market trends, examples of
successful positioning of collagen products and their
active health claims. The conference will also explore a
variety of scientific and clinical trials that support
Peptan’s anti-aging and mobility benefits.
In addition, visitors will have the opportunity to
discover key tactics for tapping into the nutritional
market. On Wednesday November 30th between
12:00pm–12:25pm, in the Seminar Theatre,
Rousselot’s Product and Business Development
Manager, Dr. Elke De Clerck, will present a seminar on
‘Addressing the challenge of functional and fortified
nutrition’. n
www.glanbianutritionals.com
www.rousselot.com
www.foodmagazine.eu.com issue four | 2016

show preview: Hi Europe & Ni 2016 25
Goodmills: Whole grain index: Added value for
manufacturers and consumers
GoodMills Innovation combines consumer convenience and innovative
marketing strategies to support a wholesome and tasty diet. The
company introduces a new ‘whole grain index’ seal that reveals the
whole grain content of baked products at first sight. To promote the
novel seal, grain-based nutritional products will be highlighted at this
year’s HiE: GoodMills Innovation will showcase a whole wheat
concentrate as well as microgranules derived from whole ancient spelt.
Both products help manufacturers to produce baked goods that are
both light-coloured and wholesome.
According to a recent study 1 published in the British Medical Journal,
even small amounts of whole grain have been shown to have a
positive impact on human health. With its new whole grain index,
GoodMills Innovation enables the consumers to see at a glance the
percentage of whole grain in the product – making it simple to
choose healthy and tasty products and enhancing sales
opportunities for manufacturers.
Convenient to use
The new seal is convenient to use by both industrial and artisan
bakeries. In the near future, an online calculator will be available
to determine the whole grain level of a product based on its
recipe. The resulting seal can then be downloaded as a graphic file free of charge.
Offering special features, GoodMills Innovation customers will have access to a
premium version of the calculator.
Michael Gusko, Managing Director of GoodMills Innovation, says: “We intend to make
the market more transparent and simplify consumer choice when it comes to
wholesome products. In particular, we want to support the sale of whole grain products
that seem not to be healthful at first sight, including baked goods made with lightcoloured
flours that provide the same nutritional value as whole grain products.”
Dispelling the myth
Consumers often perceive dark-coloured baked goods to be wholesome and lightcoloured
white breads to be less so. The whole grain index will dispel this myth. A
number of light-coloured flours can be used to make equally wholesome baked
goods. Other flour-based goods can also benefit from the seal because with the
whole grain content displayed prominently as front of pack information, products
will gain a ‘better for you’ appeal.
Accordingly, the company offers two novel whole grain specialties: WHITE GOLD®
and SNOW SPELT. Owing to a proprietary fermentation process with subsequent
micro-milling and stabilisation, WHITE GOLD ® , the concentrate from specific
flavourful wheat varieties provides all the benefits of whole grain. Baked goods
with WHITE GOLD ® stand out with their light colour, a soft texture, a fine,
balanced taste and a slightly sour note.
The whole grain microgranules marketed as SNOW SPELT are based on selected ancient spelt varieties.
Produced in a multistage process and combined with standard flours it yields a very fine and, from a sensory
viewpoint, mild and sweetish whole spelt flour. Compared with other whole spelt flours, SNOW SPELT offers
additional baking performance in terms of expanded volume, a finer crumb and the absence of coarse bran
particles that are unappealing to the majority of consumers. n
1 British Medical Journal http://www.bmj.com/content/353/bmj.i2716
Stand
G74
www.goodmillsinnovation.com
www.foodmagazine.eu.com issue four | 2016

26
show preview: Hi Europe & Ni 2016
Stand
H50
SOLACTIS Group: A new
European health claim on
management of the glycaemic
response
SOLACTIS Group, specialist of bioscience
based ingredients designed for
human nutrition and animal feed companies, has
welcomed a new approval from the European
authorities: ‘Consumption of foods/drinks
containing galactofructose instead of sugars
induces a lower blood glucose rise after their
consumption compared to sugar-containing
foods/drinks’.
This confirms the strategic orientations on the
new health benefits of Non Digestible
Carbohydrates (NDC).
SOLACTIS ® Galactofructose is neither digested,
nor absorbed in the small intestine. It does not
participate in the glycaemic response and does
not provide 4kcal/g. Like fibres, it passes intact
in the colon where it is fermented by the colonic
microbiota. Consequently, it meets the EFSA
description of NDC.
Moreover, Solactis ® Galactofructose has a higher
sweet taste compared to other NDCs (ie 70% vs.
40% galacto-oligo-saccharides). Also, Solactis ®
Galactofructose reaches the colon intact where it
is fermented into Short Chain Fatty Acids
(SCFAs) by friendly bacteria.
“Behind the simple action of replacing digestible
carbohydrates by NDC, Solactis ®
Galactofructose sparks the interest of food
product developers. Indeed, it potentially offers
new innovative mechanisms compared to
standard fibre or other NDCs, especially through
a promising role of the gut microbiota, and could
trigger a modulation of glucose absorption,”
states Ms Marion Lenoir (PhD), Groupe
SOLACTIS R&D Manager. n
SternMaid: Processing, blending and
filling to customers’ specifications
The contract
manufacturer
SternMaid will present
a diversity of
possibilities for
outsourcing
production processes.
The company has a
wide range of plant
and machinery at its
disposal, consisting of
mixers for powders
and liquids, milling
machines, various
packaging lines and a
multifunctional fluid
bed processor. Food
ingredients in powder
form, such as
vitamins and proteins, or dry beverage bases
and dietary supplements can be processed,
blended and packaged just as the customer
wishes.
Stand
H20
Processing
With the aid of fluid bed technology, SternMaid is able
to modify the structure of the particles and thus their
behaviour in practical use to permit specific
applications – to mask an odour or taste and achieve
better dispersibility, to reduce the proportion of dust
or to protect the product against external influences.
For example, powder mixtures can be agglomerated to
form tablettable premixes or permit easy dosing in
beverage dispensers or capsule coffee makers.
Process air temperatures from 20–130°C make it
possible to adjust the drying conditions more flexibly
to the products – important, for instance, in the gentle
drying of enzymes.
Contract blending
For contract blending SternMaid has three blending
lines for small and medium-size orders between 100
and 10,000kg. Four other lines are designed for large
quantities over ten tonnes; these are fully automated
and capable of measuring and weighing in as many as
15 different raw materials. For highly sensitive
applications such as allergen-free foods the company
has a separate section of the plant with a countercurrent
container blending line designed to
pharmaceutical standards. All the lines have a
blending accuracy of up to 1:100,000 and flexible
filling options. n
www.solactis.com
www.sternmaid.de
www.foodmagazine.eu.com issue four | 2016

show preview: Hi Europe & Ni 2016 27
Visit us at
HIE 2016
Frankfurt
Hall 3, G74
THE ALTERNATIVE TO ROASTED SOY GRITS
More and more epicures of baked goods are swearing by YePea because this yellow-podded pea product is sensational in terms of taste. The
extremely soft texture has a tender and comforting mouthfeel that is followed by an accord of fine flavors: nutty, well-balanced and with a
harmonic finish. Try it out and surprise your customers with the highest level of healthy delight.
Nutty, fine and harmonic taste
Tender texture
Variable addition: 3 – 10 %
No allergen labelling
Highly flexible:
processing with and without presoaking
Non-GMO
(different from soy bean cultivation)
Simple labelling:
Yellow peas, roasted
GoodMills Innovation GmbH, Trettaustrasse 32–34, 21107 Hamburg, Germany, T + 49 40 751 09 - 666, F - 680, info@goodmillsinnovation.com, www.goodmillsinnovation.com
Innova Market Insights: A clean supply chain
and plant power will trend strongly in 2017
Growing calls for transparency throughout the supply chain are
taking clean & clear label to a new and supreme level. This comes as
the inherent benefits of plant-based products are being actively
marketed to a more health conscious consumer.
“Interest in naturalness and clean label continues to feature
strongly,” according to Lu Ann Williams, Director of Innovation at
Innova Market Insights. “It has become somewhat of a running theme through our trends forecasts
in recent years. In 2008, ‘Go Natural’ led our trends list, and since then the theme has featured each
year in different forms, such as ‘Processed is Out’ in 2011, ‘From Clean to Clear Label’ in 2015 and
‘Organic Growth for Clear Label’ in 2016. This year, clean & clear is a theme weaving throughout the entire list,
but is specifically the case for trend #1 (‘Clean Supreme’).”
Innova Market Insights has revealed its top trends likely to impact the food industry in 2017 from its ongoing
analysis of key global developments in food and drinks launch activity worldwide.
The top trend for 2017 is:
Clean Supreme: The rules have been rewritten and clean and clear label is the new global standard. The
demand for total transparency now incorporates the entire supply chain, as a clean label positioning becomes
more holistic. Trending clean supply chain claims include ‘environmentally friendly,’ which has shown a CAGR
growth of +72% from 2011–2015 and ‘animal welfare,’ which has grown at +45% per year during this period.
Disruptive Green: As plant-based milks, meat alternatives and vegan offerings have rapidly moved into the
mainstream, consumers are looking for innovative options to take the inherent benefits of plants into their daily
lives. Even dairy companies are now leveraging the functional and technical benefits of plants in new product
development, driving more variety and excitement into their category. Innova Market Insights has reported
CAGR of +63% for new product launches with a plant-based claim from 2011–2015. n
Booth
#K4
www.innovadatabase.com
www.foodmagazine.eu.com issue four | 2016

28
ingredients
Latest developments from
DuPont Nutrition and Health
Providing enough healthy food for people everywhere is a challenge. The mission of the DuPont
Nutrition & Health business is to provide solutions that increase food production while lowering
costs and promoting good health by lessening lifestyle diseases. DuPont Nutrition & Health is a
premier specialty food ingredient and food safety leader. Combining our knowledge and expertise
with a broad, relevant portfolio of products, services and solutions, the business delivers
unparalleled food and nutrition science to customers around the world. Below are some of our
latest innovations.
The probiotic and
synbiotic treatment
groups both
demonstrated reduced
energy intake during
the trial and reduced
waist circumference
Testing probiotics and fibre for
control of body fat mass in
overweight adults
A new study published in
EBioMedicine found that
Bifidobacterium animalis ssp. lactis
420 alone or in combination with
the prebiotic fiber Litesse ® Ultra
polydextrose reduced body fat
mass, trunk fat mass, waist
circumference and energy intake
compared to placebo in those
participants who adhered to the
study protocol over the six-month
intervention. The study, titled
‘Probiotic alone and in combination
with a fiber controls body fat mass
associated with serum zonulin in
overweight and obese adults –
randomised controlled trial’, was
conducted in a population of 225
healthy adults.
The double-blind, randomised,
www.foodmagazine.eu.com issue four | 2016

ingredients 29
About DuPont Nutrition &
Health
DuPont Nutrition & Health
combines in-depth knowledge
of food and nutrition with
current research and expert
science to deliver unmatched
value to the food, beverage
and dietary supplement
industries. We are innovative
solvers, drawing on deep
consumer insights and a broad
product portfolio to help our
customers turn challenges into
high-value business
opportunities. More
information is available at
www.food.dupont.com.
placebo-controlled, multicentre
six-month trial demonstrated the
probiotic and synbiotic (fiber plus
probiotic combination) seem to
control body fat mass, especially in
the abdominal area in overweight
adults. The probiotic and synbiotic
treatment groups both
demonstrated reduced energy
intake during the trial and reduced
waist circumference.
“The potential influence of the gut
microbiota on the regulation of
body weight and shape is an
exciting area right now,” said
Megan DeStefano, Probiotics
global marketing lead at DuPont
Nutrition & Health. “Around the
world, consumers are seeking
natural support for weight
management. In DuPont
proprietary market research, we
have identified that 57% of the
global population are confused
about what they should eat and
what will help them achieve weight
goals without making major
lifestyle changes. 1 We believe this
product will give our customers a
great market opportunity.” Of
particular interest, the
improvements in waist
measurements observed in this
study equate to a reduction in one
waist size of pants.
Only the consumption
of the combination of
Bifidobacterium lactis
420 with Litesse ®
Ultra polydextrose
led to improvements in
lean body mass
Methodology
The volunteers in the study were
randomised into one of four groups
and asked to consume the study
product daily for six months.
Subjects consumed either placebo,
microcrystalline cellulose, 12g/d,
the prebiotic fiber Litesse ® Ultra
polydextrose, 12g/d, DuPont
proprietary strain of probiotic
Bifidobacterium lactis 420, 1010
CFU/d in microcrystalline
cellulose, 12g/d, or the
combination of the prebiotic fiber
and the probiotic strain. This study
assessed changes in fat and lean
tissue using a precise tool, dualenergy
X-ray absorptiometry, for
analysis of body composition to
detect changes in different regions
of the body. Both the probiotic and
synbiotic products helped control
body fat mass, leading to an
approximately 1.4kg difference
compared to placebo in those
participants who adhered to the
study protocol. Only the
consumption of the combination of
Bifidobacterium lactis 420 with
Litesse ® Ultra polydextrose led
to improvements in lean body
mass.
“This is the first study to translate
findings from studies of the
probiotic strain Bifidobacterium
lactis 420 done in animal models,
in which it was shown the probiotic
can improve metabolic health in
mice by strengthening gut barrier
function,” said Lotta Stenman,
Ph.D., lead investigator on the
preclinical and clinical trials, with
DuPont Nutrition & Health. “There
is a long history of research on this
particular probiotic strain, starting
from initial findings from cell
culture studies published in 2008.
It is exciting to see the extensive
preclinical and mechanistic work
paved the way for identifying a
benefit to human health.”
The study was conducted following
Good Clinical Practice guidelines
at four research clinics in Finland.
DuPont Nutrition & Health will
continue to conduct research on
the role of probiotic and prebiotic
supplementation on gut microbiota
and outcomes related to obesity
and metabolic syndrome –
conditions that currently affect
over a third of the global
population.
What we do
DuPont has been bringing world-class science and
engineering to the global marketplace in the form of
innovative products, materials, and services since
1802. The company believes that by collaborating with
customers, governments, NGOs and thought leaders
we can help find solutions to such global challenges as
providing enough healthy food for people everywhere,
decreasing dependence on fossil fuels, and protecting
life and the environment.
www.foodmagazine.eu.com issue four | 2016

30
ingredients
A substantial increase in
probiotics manufacturing
capacity
Because of the growing demand,
DuPont Nutrition & Health has
announced a significant
investment to expand probiotics
production capacity in the United
States. The investment is the
second phase of a broader
probiotics expansion project due to
the rapidly growing global demand
for probiotics. Phase One,
supporting current growth, is
ongoing in Madison, Wis., and
Rochester, N.Y., and will be
partially complete by the end of
2016. The second phase is
scheduled to span two-years,
represents an investment of
approximately US$100 million, and
increases the company’s probiotics
production capacity by an
additional 70%. Production will be
optimised with the installation of
new, high-volume fermenters and
other processing equipment.
“This investment reinforces our
commitment to the probiotics
industry. We see strong growth
worldwide, and increasing our
capacity enables our partners to
continue growing and capturing the
opportunities from very favorable
market trends,” said Matthias
Heinzel, president, DuPont
Nutrition & Health. “As we phase in
more capacity, we will continue to
maintain the high potency, stability
and efficacy in our products that
have made DuPont the global
probiotics leader. Quality is
extremely important in probiotic
production, and our reputation for
manufacturing quality has always
been a differentiator with DuPont
probiotics.”
The market
Probiotics have seen rapid
adoption. In the United States,
consumer awareness is at an alltime
high (75%), according to the
Natural Marketing Institute.
Further evidence of worldwide
probiotic acceptance is reflected in
Euromonitor data that shows an
increase in the compound annual
growth rate for 2015 to 2020 in
every global region – from 4.5% in
Asia Pacific to 26% in South
America. Health-conscious
consumers are addressing
personal health concerns by
including probiotics in their daily
health and wellness routines.
“Consumers want to proactively
take care of their health, and
they’re increasingly turning to
probiotics to fill that need,” said
John Rea, global business unit
leader for Probiotics, Cultures,
Food Protection and HMOs. “We
have found through proprietary
research that consumers feel
probiotics offer a great way to
improve their overall health and
wellness. And they see probiotics
playing the role of a ‘balancer’ in
the midst of a stress-filled, fastpaced
lifestyle.” 2
For more than 30 years, DuPont
Nutrition & Health has been a
global leader in the science,
research and production of
probiotics. Today DuPont
continues that tradition with
microbiome work, researching
novel uses of probiotics for health
and wellness. DuPont Danisco ®
HOWARU ® premium probiotics
and FloraFit ® custom probiotics,
which are used in food, beverage,
dietary supplement and animal
nutrition products, are produced at
the Rochester location. The broad
portfolio of DuPont probiotic
strains is backed by
comprehensive clinical studies and
documentation, showing efficacy
in the support of immune and
digestive health.
DuPont probiotics offer
customers:
n The widest range of stable,
clinically documented
probiotics
n Application in novel delivery
formats
n Specialised sales and technical
support
n Expert legal and regulatory
support
n Finished product format
options.
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ingredients 31
DuPont Nutrition & Health and Inbiose partner to bring novel infant nutrition
ingredients to market
DuPont Nutrition & Health (DuPont) has signed a
joint development and licensing agreement for
exclusive rights to selected fucosylated human milk
oligosaccharides (HMOs), including 2’-
fucosyllactose, with Inbiose, a Belgium-based
producer of specialty carbohydrates.
“This partnership is part of a new era in ingredients
targeted for infant nutrition,” said John Rea, global
business unit leader for Probiotics, Cultures, Food
Protection and HMOs. “With this development, we’re
working toward fulfilling our corporate mission to
help solve the world’s food challenges by providing
innovative ingredients our customers can use to
make healthy and nutritious products. Our
investment here complements the broad capabilities
DuPont has built in probiotics and understanding the
human gut microbiome, as well as our technologies
already targeting this area.”
HMOs are a group of unique oligosaccharides found
in mother’s milk, with 2’-fucosyllactose being the
single most abundant HMO. This new partnership
combines Inbiose’s innovative production platform for
specialty carbohydrates with DuPont’s capabilities in
industrial-scale fermentation, regulatory and health
science expertise, as well as global market access.
The future
The partnership is currently focusing on developing
the ingredients for market introduction by
implementing an industrial-scale fermentation
process and submission for regulatory approvals to
enter the market in 2017. “We are excited to
collaborate with Inbiose and bring the science of
HMOs to market,” said Martin Kullen, global R&D
leader for Probiotics, Cultures, Food Protection and
HMOs. “HMOs are key in helping our customers
move another step closer to matching the
composition of human milk with their infant nutrition
products.”
HMOs have been identified as important components
of human milk that help shape an infant’s gut
microbiome and a balanced immune system
development. A growing body of evidence suggests
that HMOs benefit the health of developing infants
by supporting digestive, immune and cognitive
development. 3
“Our collaboration with DuPont, a world-renown
ingredient manufacturer, advances our technology
and will accelerate the introduction of our first HMO
to improve the health and well-being of infants,” said
Prof. Wim Soetaert, executive chairman of Inbiose.
Digestive/gut health was the primary claim
associated with infant formula launches in 2015,
according to market research firm Innova. 4 It was
featured on 58% of all launches in the market. Over
the past five years, the use of prebiotics in infant
formulas has dramatically increased.
“HMOs are found naturally in mother’s milk and
represent the next generation of functional
oligosaccharides. The inclusion of HMOs will be a
significant advancement in the improvement of infant
formula,” said Kullen. “With our experience delivering
products to the strict safety and efficacy standards
required for the infant formula segment, DuPont will
be at the forefront of commercializing HMOs.”
About Inbiose
Inbiose is a Belgium-based company that has
developed a proprietary production platform for the
industrial production of specialty carbohydrates.
HMOs are important targets for Inbiose and the
market launch of 2’-fucosyllactose represents a key
milestone for the company. Inbiose is currently
developing new processes for other HMOs and
specialty carbohydrates. For additional information
about Inbiose, please visit http://www.inbiose.com n
1 Source: HealthFocus, Intl., DuPont Weight Management and Sports Nutrition Global Segmentation
Analysis, Oct. 2014
2 DuPont proprietary research conducted by 20/20 Research, Inc., May 2015.
3 Bode, L. (2015). The functional biology of human milk oligosaccharides. Early Human Development, 91,
first 619-622.
4 Formulation Trends in Baby Formula/Milk”, March 2016, Innova Market Insights.
DuPont Nutrition & Health
www.dupont.com
www.foodmagazine.eu.com issue four | 2016

32
ingredients
Facilitating the innovation game
GELITA’s SMART TECHNOLOGY range offers a combination of functional and technological
benefits as well as improved processing performance
growth drivers, the competition
and the needs of constantly
changing target groups.
Statistics repeatedly show that
companies that innovate are more
successful than those that don’t.
Whether it’s to meet current
consumer needs, reach new
markets, exploit niche
opportunities, improve overall
profitability or just stay ahead of
the competition – it’s mission
critical to focus on adapting,
improving, modifying or developing
completely new products. GELITA
helps customers to achieve these
goals and offers guidance
throughout the innovation process.
With its latest SMART
TECHNOLOGY product range,
‘collagen peptides ST’, the
company now offers functional
ingredients that offer the best of
two worlds: Bioactive Collagen
Peptides ® with gelling power.
These novel ingredients help
manufacturers to overcome
Bringing successful
new products to market
in this turbulent
environment is quite
challenging
process-related challenges and
facilitate the development of food
products or supplements with both
nutritional and technological
benefits.
Keeping pace with change: not
easy, but necessary
The consumer revolution is real and
substantial. Bringing successful
new products to market in this
turbulent environment is quite
challenging. To get it right, food
and beverage manufacturers must
quickly and accurately assess
white space opportunities,
including factors such as key
Without a doubt, in both saturated
and rapidly developing economies
all over the world, there is an everincreasing
requirement for
functional products that are
naturally healthy, clean label and
cost-effective. This particularly
applies to those that deliver
solutions for personalised nutrition
and/or target crossover markets
such as food–pharmaceuticals and
food–cosmetics. As a result, to
exploit today’s diverse consumer
base, the role of the ingredient
supplier has become progressively
more important, especially
regarding ingredient know-how,
time-to-market, quality and
service.
Supplier and partner along the
way
GELITA, the leading manufacturer
of collagen proteins, is aware of
the current changes and
challenges affecting the sector.
“We continuously monitor global
markets and consumer trends to
help our customers develop
innovative approaches to creating
new products. From technical
support, recipe or concept
development and nutritional and
regulatory advice, we offer
guidance and expertise throughout
the entire value chain. And, right
now, we see strong growth
opportunities for collagen-based
innovations,” said Oliver Wolf,
Marketing and Communication at
GELITA.
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ingredients 33
Collagen proteins on the rise
Seemingly unaffected by global
economics and boom-and-bust
trends, the worldwide collagen
peptide and gelatine markets
continue to flourish. Worth US$0.7
billion and US$1.8 billion in 2013,
respectively, these sectors are
expected to reach values of
US$1.1 billion and $3.0 billion by
2020. 1 Driving this growth are a
number of factors, including an
increasing awareness about
personal healthcare and nutrition,
the rising tendency of an ageing
population to maintain their
physiological well-being, and the
steady pace of industrialisation in
developing geographies.
Body stimulating capabilities for
tailored products
GELITA’s Bioactive Collagen
Peptides ® are scientifically proven
ingredients that offer a wide
variety of nutritional benefits,
which is why they are increasingly
used in food and dietary
supplements throughout the world.
BODYBALANCE ® contributes to
body toning and can help to
prevent age-related muscle loss in
the elderly. For beauty-from-within
products, GELITA offers
VERISOL ® , a product that helps to
substantially increase skin
elasticity and hydration by
stimulating skin metabolism. With
FORTIGEL ® , the company
provides the bioactive component
proven to stimulate joint cartilage
regeneration. Finally, GELITA’s
FORTIBONE ® contributes to bone
health by promoting the
biosynthesis of bone extracellular
matrix.
GELITA’s new range of
ST collagen peptides
comprises two main
groups: the ST
products offer
physiological functions,
whereas the hybrid ST
or HST products
combine physiological
functions with
technological
advantages
Performance by design
Now, GELITA’s new SMART
TECHNOLOGY product range
further enhances the company’s
collagen peptides by adding a set
of properties. Building on GELITA’s
existing product range, these novel
ingredients have been produced
using a new, additional particle
engineering processing step. As a
result, SMART TECHNOLOGY
offers customers significant extra
value in the form of technological
advantages that, for example,
improve efficiency or process
performance. They can also
provide functional advantages –
improving certain properties or
conferring innovative
characteristics – that open up new
product and process design
possibilities.
Dr Margarethe Plotkowiak, Head
of Global Product Management,
Food, at GELITA, notes: “The use
of existing equipment often limits
the optimisation of certain process
parameters during product
development. There may be issues
with dissolution or undesired
foaming, for example. The ST
product range was developed to
overcome these hurdles. This not
only enables manufacturers to run
more stable, controlled and
enhanced processes, it also
facilitates the creation of new
products without having to invest
in new production facilities.”
Bioactive Collagen Peptides ® with
gelling power
GELITA’s new range of ST collagen
peptides comprises two main
groups: the ST products offer
physiological functions, whereas
the hybrid ST or HST products
combine physiological functions
with technological advantages.
Both product groups improve
process performance. In the ST
version, all collagen peptides from
GELITA – VERISOL ® , FORTIGEL ® ,
FORTIBONE ® , BODYBALANCE ®
and TENDOFORTE ® – will benefit
from these enhanced properties.
The hybrid ST versions combine
the best of two worlds: Bioactive
Collagen Peptides ® with gelling
power. With GELITA’s HST
products, customers will be able to
optimise and simplify their
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34
ingredients
production processes, resulting in
lower costs, more robust
processes and higher levels of
quality.
Key benefits
and HST products produce less
dust during production,
transportation and storage. This
makes handling easier and also
reduces the time required for
cleaning, leading to time and cost
savings. They also show improved
dissolution properties: due to an
adjustable particle size, a higher
bulk density and an improved
wettability profile, it is now easier
than ever to create highconcentration
solutions. Because
the particles sink to the bottom of
the dissolution vessel more
quickly, fewer clumps form and,
because of a lower air input, less
undesired foaming occurs. This
leads to fewer rejects and a
smoother process that operates in
a more controlled and reliable way.
Furthermore, depending on the
product and process requirements,
viscosity and drying times can be
adjusted to provide optimal
results. Of course, in line with
GELITA’s existing portfolio, ST
products are non-allergenic and
can be used to achieve a clean and
clear label.
If the product requires both the
bioactivity of collagen peptides
combined with gelling power, HST
products now also offer the
convenience of handling just one
product instead of two. Further to
the advantages already mentioned,
additional benefits include supply
optimisation (order, transport,
store and process just one
ingredient), making it easier to
produce innovative products.
The new Collagen
Peptides ST range of
enhanced ingredients
brings better
processing and
optimised performance
levels to customers
Advantages in a wide range of
applications
During the past decade, protein
has become one the most soughtafter
ingredients. It is now
prominently featured on consumer
products from beverages to
yoghurt and everything in between.
However, in functional foods and
dietary supplements, it is often a
difficult task to process large
quantities of protein into the final
product – ideally without the timeconsuming
conversion of existing
production processes and
machinery.
An excellent example of the
added value derived from
GELITA SMART
TECHNOLOGY
is the
production
of high-
protein gummies. By using HST
products and a recipe adapted to
high protein levels, clear fruit
gummies with a protein content of
up to 35% can be made on a
standard Mogul production line.
This is not currently possible with
conventional powder products.
GELITA ST and HST products also
make it possible to achieve a high
dry substance binding system,
resulting in an improved drying
and setting regime within a
viscosity range suitable for the
production of cereal bars. As a
result, these technologically
optimised collagen peptides can
be used as a coating agent or
binder in muesli bars. Finally, the
optimised bulk density means it’s
now possible to significantly
increase the amount of Bioactive
Collagen Peptides ® that can be
included in a hard capsule shell for
example.
In a nutshell
In western societies,
diversification has led to a demand
surge for innovative tailored
products that fulfil individual
consumer needs. Now, more than
ever, businesses should be
investing in strategies that target
these distinct groups to reap the
potential rewards and benefits.
The new Collagen Peptides ST
range of enhanced ingredients
brings better processing and
optimised performance levels to
customers. This means improved
production, enhanced
machinability and the ability to
ease the development of new and
exciting products with proven
health benefits. n
1 Transparency Market Research, Collagen Peptide
and Gelatin Market: Global Industry Analysis,
Size, Share, Growth, Trends & Forecast, 2014–
2020: www.transparencymarketresearch.com/collagen-peptide.html
Oliver Wolf
Marketing and Communication
GELITA AG
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ingredients 35
MANE: Flavours and ingredients
inspired by nature
This autumn, MANE has demonstrated its expertise at a number of industry leading events. This
article describes those activities and provides a snapshot of the company’s main expertise in the
food and beverage industry, including its tremendous respect for nature.
Gulfood Manufacturing
In November, the company
participated in Gulfood
Manufacturing, the largest and
most influential trade show for the
food processing and
manufacturing sector in the
MENASA region. Launched in
2014 and already endorsed by
1,500 international suppliers from
60 countries, it recognises the
region’s ripe business potential as
a leading international
manufacturing and processing hub
to serve domestic and
international demand.
MANE presented its key
capabilities and technologies in
different applications such as soft
drinks, dairy, confectionery,
bakery, meat, snacks and culinary,
showing innovative concepts in
line with strategic trends. These
concepts have been developed to
meet the preferences of Middle
Eastern and African consumers.
Food Technology Summit & Expo
In September, and for the sixth
consecutive time, MANE
sponsored and exhibited at the
Food Technology Summit & Expo in
Mexico. The Food Technology
Summit is the leading event in
solutions for the food and
beverage industry in Mexico and
Central America, bringing together
key suppliers and customers in one
single place.
Innovation
MANE’s innovation efforts focus
on 4 research platforms:
PURE CAPTURE natural
solutions
These natural solutions address
the economical, regulatory and
sensorial challenges of natural
flavours. MANE offers one of the
widest palettes of natural
proprietary compounds and
molecules to its flavourists,
enabling them to formulate highperforming
and affordable natural
flavours responding to the most
demanding regulations such as
MANE NATIVE ranges for all
savoury applications (meat,
vegetables, seafood, seasonings).
SENSE CAPTURE flavour
solutions for taste sensations
Flavours for taste sensations
providing solutions to the sensory
challenges generated by complex
solutions engineered by the food
and drink industry
(reducing/replacing unwanted
ingredients or adding actives)
Within this platform we have three
main research programmes:
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36
ingredients
n Mask (bitterness, acidity, aftertaste,
actives, off-notes,
stevia)
n Boost (sweetness, creaminess,
umami, saltiness)
n Feel (cool using the Physcool ®
proprietary molecule, warm,
mouth-watering).
N-CAPTURE encapsulation
solutions
Our encapsulation technologies
offer significant release, stability
or loading benefits in food and
drink applications. MANE offers
one of the widest encapsulation
portfolios of the flavour industry
for all types of applications (tea,
confectionery, oral care, savoury,
bakery, instant beverages, instant
desserts…).
TREND CAPTURE creative
solutions for changing
consumers
These programmes encompass all
consumer understanding research
works from societal observation to
flavour innovation, leveraging the
most advanced techniques of
consumer research and creativity.
TREND CAPTURE is organised
around four mega-trends:
n Body & mind
Health and wellness
encompasses all the strategies
aiming at improving our health
and wellness states through
food.
n Trust and conscience
Consumers are more and more
sensitive to environmental and
societal issues: they have the
power to change the world.
This drives our Trust &
Conscience market trends. We
use our findings on this
platform internally and are
ready to share them with our
customers.
n Freedom
This encompasses all those
new eating habits emerging
through the process of
individuals re-inventing the way
they eat to match their new
lifestyle and their newly
conquered individual freedom.
Our expertise in the food and beverage industry
Flavour solutions
MANE’s Flavour division serves the leaders of food and drink industry,
providing them with cutting-edge solutions to a wide spectrum of taste
challenges: from creating unique organoleptic experiences to enhancing
taste perceptions or covering off-tastes.
MANE solutions are designed for all food and drink applications
(beverages, dairy products, confectionery, bakery, savoury and
nutrition) and are based on consumers’ preferences.
MANE masters the different flavour forms: liquid, powder, granules,
capsules and paste, adjusting the formulation to the requirements of
customer’s processes and market regulations, enhancing consumers’
perceptions beyond traditional gustative stimulation with new sensates
technologies and proprietary solutions such as our natural cooling agent
Physcool ® .
n Experience
All the strategies aiming at
inventing, amplifying and
playing with the sensorial
experience to achieve a neverending
enjoyment.
n Ingredients: We deliver the
quintessence of raw materials
in our products
With our 145 year-old experience
in the production of natural
ingredients, we continuously strive
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ingredients 37
Green, our corporate colour
Humanism inspired by nature
Our commitment to naturals and our strong will to reduce our impact on
the environment have brought us to comply with the most demanding
certifications and guidelines, helping our clients and partners to
formulate cleaner and live better. We are pioneers in defending an
ethical approach to business; we are militants who protect our present
and future environment. In its commitment to protect our environment,
MANE is signatory of the United Nations Global Compact, signatory of
the ‘Caring for Climate’ Initiative Act and member of the Safety, Health
and Environment Committee of IFRA/IOFI. We promote the U.N.’s
actions in favour of human rights, labour, business and environment
ethics. Our initiatives span the world.
GREEN MOTION Thankful for nature’s gifts
Research and environment protection have always been at the heart of
MANE’s corporate innovation strategy. Our commitment to sustainable
innovation is to develop chemical processes and ingredients which are
safe as well as respectful of the environment. We designed GREEN
MOTION, a tool to rate the overall level of compliance with the
twelve principles of Green Chemistry of all the ingredients produced by
MANE. GREEN MOTION assesses the health, safety and
environmental impacts of manufactured ingredients for the flavour and
fragrance industry on a 0 to 100 scale. From the laboratory teams down
to the customer, GREEN MOTION provides, in less than 30 minutes,
a measure of the overall safety of a product, its impact on the
environment and on the health of the people producing or using it.
for excellence, connecting our local
and artisanal know-how with our
global scientific breakthroughs
allowing beautiful and greener
creations to emerge.
Our extraction processes take you
to the heart of Nature: from
traditional extractions to
biotechnologically obtained
molecules, all the way through
Jungle Essence extracts. This
unique portfolio is an open door to
the formulation of technically
performing yet always
sophisticated compounds.
Our commitment to naturals and
our strong will to reduce our
impact on the environment has
brought us to comply with the most
demanding certifications and
guidelines, helping you, our clients
& partners, to formulate cleaner, to
live better. n
MANE
www.mane.com
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38
show preview: ProSweets Cologne & ISM 2017
ProSweets Cologne & ISM 2017
29 January – 1 February 2017, Cologne
It is the only trade fair of its kind worldwide – ProSweets Cologne offers the complete range of
supplies for the sweets and snacks industry: from innovative ingredients, to pioneering packing
solutions, through to optimised production technologies.
In effective conjunction with ISM,
the world’s leading trade fair for
sweets and snacks, ProSweets
Cologne covers the entire value
chain of the industry.
Renowned exhibitors from all
product sections
Renowned exhibitors from all
product sections have registered for
ProSweets Cologne 2017 – the
international supplier fair for the
sweets and snacks industry. The
trade fair that is being held parallel
to ISM anew next year can thus
offer a well-positioned information
and order platform for the sweets
and snacks industry again in 2017.
The companies that have already
registered include, for example,
Belgian Sweets Design, Döhler, Fuji
Packaging, GNT, Haas, Knobel,
Loesch, Sopp Industrie, VEMAG
and Rudolf Wild. An expert
supporting programme will
accompany the trade fair, including
a special event that deals with the
theme of ingredients and
reformulation. The Newcomer Area
that offers young, innovative
companies favourable participation
options is also being repeated.
Particularly in combination with
ISM, the world’s most important
trade fair for sweets and snacks,
ProSweets Cologne offers unique
synergies. ISM 2017 will once again
bring over 1,500 exhibitors together
with around 35,000 top buyers from
all over the world.
The sweets and snacks industry is
continually faced with new
challenges. The themes health and
naturalness are as equally
important as enjoyment and variety.
The manufacturers will provide
numerous impulses with new
recipes that even redefine familiar
products. Many animal products are
being replaced by vegetable
ingredients in the sense of a
vegetarian or vegan diet. Sugar or
fat-reduced alternatives are offered
in addition to products that have
already been introduced. Natural
ingredients and dyes are in high
demand.
The adaptations to- or
reformulations of the recipes that
are necessary as a result offer
manifold manufacturing
possibilities. ProSweets Cologne
offers comprehensive information
and the important opportunity to
exchange ideas within the industry
on these and other themes. At the
same time, ISM, which is being
staged in parallel, presents an
incomparable overview of new
products from all over the world.
ProSweets Cologne offers the
exhibitors of ISM the opportunity to
come into direct contact with their
suppliers.
New recipes thanks to alternative
ingredients
The consumers’ interest in natural
ingredients is still booming, as is
the trend towards sweets and
snacks without sugar, fat and
ingredients with allergenic
potential. More and more
consumers are selectively buying
so-called ‘free-from products.
ProSweets Cologne, the
international supplier trade fair for
the sweets and snacks industry, will
be demonstrating, from 29 January
to 01 February 2017 how recipes
for sweets and snacks can be
adapted to suit consumer trends
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show preview: ProSweets Cologne & ISM 2017 39
and which raw materials are used
for this purpose.
The market’s preferences for
sweets and snacks are changing.
Many consumers are paying more
attention to their fat and sugar
consumption without wanting to
comprise regarding choice and
taste. Like sugar-reduced products,
the lactose and gluten-free
alternatives are in the meantime no
longer merely niche products, but
have indeed joined the mainstream
sugar substitutes and natural
aromas, which replace the
traditional granulated sugar in soft
caramels, lollipops or cream toffees
without any loss in taste. For
example, Döhler offers everything
the product developers need, from
the calorie-free exchange with
classic high intensity sweeteners or
stevia, whereby masking flavours
provide the sugar-like taste,
through to sweeteners made from
fruit concentrates with a
comparable sweetening intensity
consciously moving in this direction
with vegan ingredients. Alphadextrin-based
vegetable concepts
are a new approach here. The
soluble food fibre reacts like its
animal-based counterpart when
baked and emulsifies vegetable oil
and margarine, provides a good
cake and crumble structure and
replaces egg or egg powder without
affecting the taste. Thus, a
vegetable raw material alternative
can be used for the production of
vegan desserts and bakery
markets. Production innovations are
more important than ever for the
manufacturers of snacks and
sweets, because food is
increasingly defined by what has
consciously been left out of the
recipe. The ‘less is more’ philosophy
is one of the big challenges for the
product developers. Whenever an
ingredient is partly or totally
removed in the scope of a
reformulation, they are faced with
the task of retaining the character
of the product. The following
particularly applies for sweets: after
altering the recipe, the taste
shouldn’t be compromised!
Sweet enjoyment without granulated
sugar
The significance of sucrose for the
taste experience shouldn’t be
underestimated. It not only adds
the customary sweetness to
confectionery, it also guarantees
the right mouthfeel. The aim is to
copy the original as closely as
possible in sensory terms. The
answers of the ingredients
providers at ProSweets Cologne
are clever combinations between
The product developers
of the confectionery
producers exhibiting
on-site are consciously
moving in this
direction with vegan
ingredients
and a neutral taste. As an
alternative to sucrose, the
sweeteners from the MultiSweet
portfolio improve the nutritionalphysiological
profile by contributing
towards reducing the share of high
glycaemic carbohydrates.
Furthermore, the sugar content can
also be reduced without sweeteners
using the sugar reduction
technology, a special aroma method
implemented by Döhler.
Egg-free vegan biscuits
In addition to doing without sugar,
consumers are showing a strong
interest in products without animalbased
ingredients. A trend that is
being reflected at ISM. The product
developers of the confectionery
producers exhibiting on-site are
products – from pound cakes and
layer cakes, to muffins, through to
waffles and pancakes.
Vegetables and fruits as intense
food dyes
Whereas sugar and egg not only
influence the taste but also the
texture, dyes are implemented
because of their visual effects.
However, just like the trend is
currently toward ‘sugar-reduced’,
the demand for products using
natural dyes is also high. Here,
fruit, vegetable or edible plants are
used as food dyes. Derived from
safflower, tumeric, red radish or
black carrots, the product
developers can achieve all colours
of the rainbow with the rainbow
range of WILD Flavors & Specialty
Ingredients (WFSI). Their
implementation is especially
recommended if the priority is on
the clean label concept. The
formulations can be applied to
different sweets. Not only fruit
gums, coated sweets as well as soft
and hard toffees can be dyed, but
also biscuits and chocolate waffles.
GNT is the first company on the
market to offer a line of micronised
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40
show preview: ProSweets Cologne & ISM 2017
powders that are exclusively made
out of colouring foodstuffs. The new
series of the brand Exberry is
suitable for adding bright and at the
same time natural colours to instant
drinks, sweet and savoury snacks,
but also to chocolate or fat-based
glazes. The products are available in
yellow, red, pink, purple and blue
and can be mixed to a virtually
endless spectrum of colours. They
are also suitable for vegetarian,
vegan and halal diets.
From filled chocolates
and balls, to hollow
figures or flat products,
through to bars, the
servo drive-assisted
and modular tubular
bag machines and fold
wrapping machines
pack everything that
can be filled, wrapped
or folded inside
packing material
Inspiration and solutions to
concrete questions
Developers from the sweets and
snacks industry, who are working on
new recipes and who want to add
variety to the segment of sweets,
will find plenty of inspiration and
answers to concrete questions next
year at the Cologne fair. As the only
trade fair of its kind worldwide,
ProSweets Cologne offers the
complete range of supplies for the
sweets and snacks industry: from
innovative ingredients, to
pioneering packing solutions,
through to optimised production
technologies.
Product-oriented packaging needs
flexible solutions
Sweets and snacks manufacturers
need flexible process solutions in
order to be able to adapt to the
different product demands. The
exhibitors at ProSweets Cologne
will be occupying themselves in
Cologne intensively with this
situation from 29 January to 1
February 2017 and will, for
instance, offer interested parties
concepts for efficient packing
plants of modular design. Selfregulating
and with systems that
enable fast format changes, they
allow the producers to keep up pace
with the ever shorter product life
cycles.
There is a particularly large variety
of products in the sweets and
snacks industry. Furthermore,
numerous innovations enrich the
consumers’ selection every year.
On top of that there are seasonal
items for Halloween, Christmas and
Easter. This offers the sweets and
snacks manufacturers lots of room
for creative ideas, but also requires
fast and successful adaptations in
production. More and more
frequently different products have
to be made on the same production
line. The format changes that are
necessary for this demand flexibility
in the primary and secondary
packing of the sweets and snacks.
The mechanical engineers
consistently react to this demand
with modular packing lines, which
allow the integration of further
modules and tools for high
production volumes or further
formats at any time.
Sweets packed in a bag
From filled chocolates and balls, to
hollow figures or flat products,
through to bars, the servo driveassisted
and modular tubular bag
machines and fold wrapping
machines pack everything that can
be filled, wrapped or folded inside
packing material. The systems are
equipped with a wide format area to
enable an economical packing
process. Fast change devices are
the key to more efficiency here.
They allow the packing machines to
be reset for new packing styles and
products within a few minutes. On
selecting the format set, the
parameters are set in the control
unit and the tool change starts in a
fully-automatic process – indeed
without any additional start-up
period for the fine adjustment. This
applies for packing filled chocolates
and bonbons in twistwraps as well
as for packing chocolate and bars in
flowpacks.
Avoid errors in spite of higher
performance
In order to rule out errors occurring
during the automatic format
resetting process, the latest
generation of plants are more and
more frequently self-regulating. An
important prerequisite for this is
that they are linked up to the
upstream and downstream system
components. In the case of the
plants of Fuji Packaging, for
instance, an integrated scanner
checks the print image of the
packing materials for compatibility
with the batch number. The
communication between the camera
and the machine thus avoids faulty
flowpacks. With the F series of
LoeschPack, intelligent process
technology in the sealing module
area ensures greater efficiency.
Depending on the application and
the format area, the highperformance
flowpack platform
achieves an output of up to 1,500
products per minute, and the
processing of both hot and cold
sealing film is possible. Thanks to
its self-regulating sealing
technology, there are less rejections
when changing the speed during
operation or when the machine is
stopped and started.
The supporting
programme is
providing further
highlights with the
New Product
Showcase, the Expert
Stage and the Cologne
Coffee Forum
Automation is everything
Automated lines that unite all of the
advantages of modern drive
technology, robotics and image
processing with each other, can
handle irregular product feed and
can be adapted to suit optional
packing sizes and formats.
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show preview: ProSweets Cologne & ISM 2017 41
Intelligent interface technology
takes over the coordination of the
individual modules as well as the
connection to the superordinate
corporate IT. All movements and
positions of the belts, gates and
transfer systems are constantly
monitored electronically. The snack
manufacturers also benefit from this
flexibility, as the SCA series of
Hastamat demonstrates. The plants
pack one of the most popular
snacks ever: stacked crisps. So that
as many of the delicious, yet fragile
crisps make their way to the
consumer undamaged, the SCA
series also takes care of the
volumetric and gravimetric dosing in
a way that is gentle on the
products. The crisps are
automatically taken out of the
production, turned over, aligned in a
uniform manner, gathered up and
passed on to the filling system
where they are sealed in aromaproof
tins or trays. The number of
lines can be flexibly chosen.
Whether packing snacks or
wrapping sweets in foil – what
awaits the producers at ProSweets
Cologne are optionally expandable
systems, which ensure format
changes within the shortest space
of time. Hereby, the trade fair
covers the entire spectrum of semiautomatic
or simple automatic initial
solutions through to multistage,
complex system solutions.
Good prospects for the 47th ISM
ISM, the world’s largest trade fair
for sweets and snacks, is setting
course for its 47th edition and the
signs are very good. Around 1,600
exhibitors from approx. 65 countries
are once again awaited, including
top companies as well as smaller
and medium-sized companies.
Furthermore, industry newcomers,
who are daring to take the plunge
on the big trade fair stage, will be
presenting their products and
services in the Newcomer Area. The
supporting programme is providing
further highlights with the New
Product Showcase, the Expert
Stage and the Cologne Coffee
Forum.
Coffee and other hot drinks like tea
and cocoa drinks have been a fixed
part of ISM’s offering since 2015.
They are not only considered to be a
perfect companion to chocolate and
biscuits, they also enhance the
range of exhibits of ISM in an ideal
way. In addition to the interested
visitors from the retail trade and
out-of-home market, the expansion
of the offerings especially opens up
new perspectives for buyers from
sales channels: cafés,
confectioners, bakeries and cake
shops as well as from the
specialised sweets and coffee trade.
Coffee
Coffee is receiving its
own anchor point in
the environment of
chocolate and biscuits
in the form of the
‘Cologne Coffee Forum’
The theme ‘coffee’ has developed
its own dynamics over the past
years. ‘Coffee to go’ is one of the
outstanding successful concepts in
the out-of-home market. Numerous
‘coffee concepts’ – from the
traditional coffee house and café,
through to the specialised espresso
bar and trendy roastery – have
picked up on and successfully
further developed the trend towards
the black bean. These also
encompass the expansion of the
offer to include chocolate and
biscuit specialities. The attractive
combination also works the other
way round: confectioners and
specialised sweet shops
successfully integrate selected
ranges of coffee, tea and cocoa.
Sweets, biscuits and hot drinks also
share great proximity in the food
retail trade, where they are often
presented on neighbouring shelves
and in adjacent product
presentations.
Cologne Coffee Forum
Coffee is receiving its own anchor
point in the environment of
chocolate and biscuits in the form of
the ‘Cologne Coffee Forum’.
Important representatives of the
Italian coffee culture have
been won over, namely the
Italian associations IAAC,
the International Institute
of Coffee Tasters, and
INEI, the Instituto
Nazionale Espresso
Italiano. Hence,
among others the
central
sampling bar
is focusing
on different
roasts of Italian
espresso,
presentation forms and
taste nuances. Information
events and workshops convey
profound knowledge on the ‘black
gold’. Furthermore, for the first time
the German Roasting Guild is
exhibiting together with several
German roasteries in the Cologne
Coffee Forum.
The Cologne Coffee Forum is being
staged in Hall 5.2. In addition to
sampling sessions, the emphasis of
the offering is also on direct contact
with the exhibitors.
ISM Expert Stage
A further information hotspot of
ISM’s supporting programme is the
ISM Expert Stage, where the
market researchers of
Innova Market Insight
will once again be
holding their trend
lectures. Further partners
are the online news
platform, Confectionery
News.Com and the EFH
– the Institute for Trade
Research, Cologne. The
following themes are the
focal point here: sweets
and snacks trends,
consumer trends and
types as well as
eCommerce in the daily
business. n
ProSweets Cologne &
ISM
www.prosweets.com
www.ism-cologne.com
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42
processing & packaging
Meet the grinders!
The GEA PowerGrind grinders grind more than ever before
It’s a family thing. The physical presence of GEA’s robust grinders, the GEA PowerGrind 200 and
his bigger brother the 280 send shivers down the spine! They’re perfect for grinding in burger,
sausage and petfood production. In fact, they’ll grind almost everything that’s put in them –
including frozen blocks and bones.
More applications, higher
capacity
They have such a wide application
window that a GEA PowerGrind
can be used for all meat grinding,
whether that’s working in batches
or benefitting from the
standardisation lines or the latest
automated solutions. They grind
fresh and frozen meat without the
need for a screw change, and can
handle blocks down to –25°C in
some applications. The capacity
for the 280 version is up to an
impressive 30 tons per hour for
fresh meat, and 11 tons per hour
for frozen. GEA’s product expert
for grinders Harrie van Beers says,
“The capacity is so high, the
challenge is not getting ground
meat out of the grinder, it’s getting
enough raw material in!”
An enviable family tree
There are actually four brothers as
both the 200 and 280 sizes come
with a choice of push-button or
touchscreen PLC panels. And they
have an excellent pedigree. The
GEA PowerGrind is a direct
descendant of the highly respected
GEA AutoGrind. This machine
single-handedly redefined
industrial grinding thanks to the
company’s double-screw
configuration. Now there’s a new
benchmark: the GEA PowerGrind.
A heritage of innovation
The double-screw configuration
was a major breakthrough for
continuous grinder feeding. It
features a slowly rotating feeder
worm that cuts frozen blocks
rather than breaking them, which
means fewer fines and less dust or
crushed meat. Particle definition is
excellent and fat separation is kept
to a minimum. This technique also
generates very little heat (the
temperature rises only 1 or 2°C
with fresh meat), so quality is
maintained with no squashing or
smearing.
First we made it stronger and
smarter….
Product Manager for GEA’s
grinders Willem Prinssen says,
“Our innovative double-screw was
a game changer for industrial
grinding, and widened the
www.foodmagazine.eu.com issue four | 2016

processing & packaging 43
application window. The GEA
PowerGrind now goes further, and
it does it in two important ways.
First, we made it even more
robust, including the screws. But
beefing up the construction is only
part of the story. We’ve also made
the grinder smarter. We’ve
incorporated a (patent pending)
technology that automatically
reverses and then restarts the
feeder screw if the machine
senses that the processing screw
is being fed with too much
product. This keeps the machine
going.” Another significant
contribution to the GEA
PowerGrind’s ability for
uninterrupted continuous operation
is the infeed hopper, which is
designed in such a way that the
loading of meat blocks from meat
trolleys or bins does not lead to
stoppages relating to bridging.
…then we made it easier to work
with
Harrie continues, “Another way to
boost productivity is to make the
machines easier to work with. For
example, the two-worm
configuration reduces changeover
times because the same machine
set-up can be used for both frozen
and fresh meat.
Reverse operation of the
processing worm enables the
cutting tool to be changed with
ease even if the machine is loaded.
It’s a one-man job that uses a
smart trolley and doesn’t need a
crane.”
…and now we’ve made it even
more hygienic and safer
Willem adds, “In terms of hygienic
design, many industrial meat
grinders out there are only just
catching up with what our
All joints in the
processing areas are
fully welded and
rounded, and all
surfaces are inclined to
prevent puddles. The
drive zone and
processing zone are
fully separated
www.foodmagazine.eu.com issue four | 2016

44
processing & packaging
machines had 20 years ago. And
we’re still moving forward.”
Cleaning has never been easier
thanks to the unique hinged lining
that simplifies access to the
channels and interior without the
need for hoisting or supporting
equipment. With the correct tools,
the machine is ready for cleaning
in just five minutes. All joints in the
processing areas are fully welded
and rounded, and all surfaces are
inclined to prevent puddles. The
drive zone and processing zone are
fully separated, virtually
eliminating the risk of
contamination between zones. It’s
the first (and at present, only)
industrial grinder to receive DGUV
approval, Europe’s highest safety
and hygiene standard.
Setting the standard for
standardisation
Because the GEA PowerGrind is
available with PLC control, it can
be integrated into an automated
line, which opens the door to
incorporating continuous fat
analysis. This enables
standardisation. In combination
with, for example, the GEA ProMix
twin-shaft mixer (see panel above)
and GEA’s real-time fat analysis,
fat percentages can be kept very
close to agreed specifications.
Willem continues,
“Standardisation
prevents costly lean
meat being given away.
And it provides the
means to verify the
quality of incoming raw
materials. The potential
cost savings are
considerable. And because
GEA’s meat treatment machines
are able to communicate with each
other in a line, they provide the
flexibility to automate processes in
a cost-effective way.” In addition
to the grinders, mixers and fat
analysers, GEA’s range includes
emulsifiers, ultra-fast ColdSteam
defrosting solutions and
transport/loading systems that
can be combined in smart meat
treatment lines.
We. Grind. Everything.
It’s bold to say ‘we grind
everything’. And with a GEA
PowerGrind it’s true: there’s no
need for another type of grinder.
Both the 200 and 280 can grind
frozen meat blocks, and the 280
makes ground meat of even the
largest plate frozen blocks used in
the industry. So it’s time to meet
the family:
http://video.gea.com/geapowergrind-1.
Because the GEA
PowerGrind is
available with PLC
control, it can be
integrated into an
automated line, which
opens the door to
incorporating
continuous fat analysis
About GEA
GEA is one of the
largest suppliers
for the food
processing industry
and a wide range
of
process
industries that
generated
consolidated revenues of
approximately €4.6bn in 2015. As
an international technology group,
the Company focuses on process
technology and components for
GEA ProMix
GEA’s meat treatment
equipment is a big family.
Another new member is the
GEA ProMix mixer. This is a
twin-shaft mixer for products
like hamburger patties,
meatballs, luncheon meat and
ground sausages, and for premixing
for wiener and
frankfurter emulsions. The high
peripheral adjustable wing
speed gives good protein
extraction, uniform distribution
of additives and effective salt
activation. Like the new
grinders, the GEA ProMix
features better hygiene, safer
operation and a more modular
set-up. It’s also PLC controlled.
It’s available as a standard and
as a vacuum mixer, and in a
ColdSteam M configuration for
extremely fast defrosting of preground
frozen meat.
sophisticated
production processes
in various end-user
markets. The Group
generates more than
70% of its revenue in
the food sector
that enjoys longterm
sustainable
growth. As of
March 31, 2016,
the Company
employed over
17,000 people
worldwide. GEA
is a market and
technology
leader in its
business areas. The
Company is listed in
Germany’s MDAX (G1A, WKN
660 200). In addition, GEA’s share
is a constituent of the MSCI
Global Sustainability Indexes. n
Willem Prinssen
GEA Food Solutions
www.gea.com
www.foodmagazine.eu.com issue four | 2016

processing & packaging 45
NiceLabel develops a simple solution to
include mandatory nutrition facts table
in food labels
December 13, 2016 is the deadline when all food producers must be fully compliant with the EU
Food Labeling Regulation 1169/2011. NiceLabel has developed a free, simple software solution to
help food suppliers achieve compliance with the regulation, with minimum effort and change to
current procedures.
Having a nutrition declaration on
prepacked foods becomes
mandatory from December 13 this
year. Most organisations already
adapted their labels in 2014, when
the regulation required them to
clearly highlight allergen
ingredients. Now, all pre-packaged
food must include the nutrition
facts information in a table form.
Check the requirements in the
infographic (next page).
NiceLabel has developed a free,
yet complete ‘out-of-the-boxsolution’
that lets customers start
printing compliant allergens and
nutrition labels in minutes. The
solution contains everything
needed, including a predesigned
label template, a printing solution
pre-configured for the streamlined
printing of allergens and nutrition
labels and a database
management form for the
management of all product data.
The solution allows authorised
staff to manage data in a simple
interface so companies do not
need to invest in complex
database solutions.
“The food producers are under a
lot of scrutiny because of some
past incidents. The regulatory
requirements keep changing and
they will continue to do so in the
future. This is challenging
particularly for small companies
that do not employ compliance
departments and IT staff that can
tackle these challenges. We
created a solution that even
companies with no IT resources
can use to be compliant easily,”
said Ken Moir, VP Marketing at
NiceLabel. “Moreover, NiceLabel
helps them increase agility,
accuracy and efficiency of their
processes so they have a
competitive advantage and help
them to sell more product.”
The NiceLabel nutrition facts
labeling solution can be used
without a software license for 30
days, while even after the trial
period there is no charge for the
nutrition facts table solution.
Guide to the EU Nutrition Labels
To help food manufacturers achieve
compliance easily, NiceLabel has
also created a free e-book: Guide
to the EU Nutrition Labels for the
on-demand printing of EU food
labels that explains the four steps
companies must complete to
become compliant.
The European Food Information to
Consumer Regulation 1169/2011
(FIC) sounds more confusing than
it is and we understand that you
wouldn’t want to invest much of
your time or budget to review and
study the long set of complicated
actions to comply with the rules.
Your business is running and you
prefer to concentrate on your
sales, not procedures. This is why
we took a step and studied the
regulation for you so we could
simplify what you should expect
and how you can smoothly make
the transition.
Twelve key changes
There are twelve key changes to
www.foodmagazine.eu.com issue four | 2016

46
processing & packaging
NEW EU NUTRITION LABELS
What is changing and why?
ensure product information is
consistent throughout the supply
chain:
Font size
A minimum font size for
mandatory information is set to
ensure an improved visibility of
information:
n For the majority of food
packaging labels, a minimum
font size of 1.2mm should be
used (Times New Roman, 8
font).
n For smaller packages where
largest surface area is below
80cm 2 , a minimum font size of
0.9 mm should be used (Times
New Roman, 6 font).
n Voluntary information (slogan,
motto, etc.) should be
presented in a way that does
not impinge on the
presentation of the mandatory
information.
Allergens
Foods that have been established
as being responsible for allergic
reactions and any food containing
these ingredients need to be
clearly displayed and highlighted
(such as putting in bold, italics or
highlighted print.
The list of allergens remains the
same as that in the current rules.
Presentation of allergens such as
soy, nuts, gluten and lactose was
mandatory for pre-packed foods
even prior to 2014, however, now
they will have to be presented with
a certain emphasis on font, style
and background colour in the list
of ingredients.
As of December 2016, allergen
information will be mandatory for
the menus of restaurants and
cafes as well.
Nutrition information
Certain information for majority of
pre-packed processed foods is
mandatory and must be consistent
and presented in a table format.
Main ingredients are shown right.
The energy value must be given
both in kJ (kilojoules) and in kcal
(kilocalories). The value in
kilojoules must be given first,
More clear and
visible information
for consumers
ORDER OF MANDA TOR
ORY
INFORMATION
Should be as it is
presented in the table
DISTANCE SELLING
Same labeling
requirements apply for all
method of sales.
EASIER TO READ
Fonts are Times New
Roman Size 8 for
regular package sizes
& size 6 for smaller.
Voluntary information
should not take away
any space of the
mandatory information.
Aims to help
consumers make
better dietary choices
FOR MEA
T PRODUCTS
Added W
ater
Should be indicated when exceeds 5% of the weight of
the product itself.
Added Proteins
Indication of the presence of any added protein and
the origin if different ferent from the animal origin of the
product.
Mandatory Origin labeling.
‘Formed Meat/Fish’
Indication when a product gives the impression of
being made from one piece of meat whereas consists
of multiple pieces.
‘Defrosted’
This should be indicated for products that are frozen
and sold defrosted.
Date of Freezing
should be indicated.
Download our Brief Guide to The EU Nutrition Labels Ebook
and learn how to comply with the regulation in 4 easy steps!
MILK
Standardized food
labeling
COUNTRY
OF ORIGIN
Information for fresh meat
from pigs, sheep, goats
and poultry is mandatory.
INGREDIENTS
Allergen
Information should
be presented with
an emphasis on
font, style or
background color.
Information on
Engineered
Nano-Materials to
be followed by the
word (nano) in
brackets.
Information on
vegetable oil and
refined oil and
fats.
NON-PREPACKED FOODS
(Or Prepacked for direct sale at café,
restaurants, etc.)
Presentation of allergen information
is mandatory.
IMITATION TION FOODS
When an ingredient that would
be expected to be in the product is
replaced with something else, it
needs to be indicated clearly.
Download now!
www.foodmagazine.eu.com issue four | 2016
Learn more: www.nicelabel.com/eufoodlabeling

processing & packaging 47
followed by the value in
kilocalories. The abbreviation
kJ/kcal can be used.
If space permits, the declaration
shall be presented in the form of a
table, with numbers aligned. A
linear format may be used if space
does not allow for a table.
Where applicable and voluntarily,
the information on the following
may be provided and in the order
they are written:
monounsaturates,
polyunsaturates, polyols, starch,
fibre, vitamins or minerals.
Labelling on the front of the pack
remains voluntary, but in the case
of presentation of nutrition
information, only energy or energy
along with fat, saturates, sugar
and salt can be provided.
For non–prepacked foods, the
content of the nutrition declaration
can be limited to the energy value
or the energy value together with
the amounts of fat, saturates,
sugars, and salt.
Other key changes
n For products available for
online sale or any other
distance-selling method, the
same labelling
requirements apply. Mandatory
information on the label needs
to be available to the consumer
before purchase.
n Country of origin information
for fresh meat from pigs,
sheep, goats and poultry is
mandatory.
n Presentation of the list of
engineered nano-materials in
the ingredients.
n Indication of substitute
ingredient for ‘imitation’ foods.
n ‘Formed meat/fish’ need to be
clearly indicated.
n Information on the vegetable
origin of refined oils and fats
must be presented (palm oil,
coconut oil, etc.).
n For meat and fishery products,
presence of added proteins and
their origins (if they are
different from the animal origin
or the product) need to be
indicated.
n Defrosted products need to be
clearly indicated. Date of or
first freezing needs to be
visible.
n For meat products, added
water over 5% must be
declared in the name of foods
which have the appearance of
a cut, joint, slice, portion or
carcass of meat. The same
applies for fish.
Four steps to a better transition
Step 1: Do a nutrition
analysis
First things first. Before beginning
to make any changes on your food
labels, the first action you need to
take is to run a complete
nutritional analysis for all food
products your business produces.
Detailed nutrient data received
from a laboratory or a database
analysis from a trusted source will
www.foodmagazine.eu.com issue four | 2016

48
processing & packaging
be the primary step to
guaranteeing compliance with the
standards.
Step 2: Have the right
database tool
Storing your data is a highly
important step and your solution
to this could vary from a basic
method of saving your data in an
Excel file, to using dedicated
software to store data in an
organised manner.
If you already have an advanced IT
system in place, you will be able to
store the data in a database or in
the manufacturing execution
system. If you don’t have one yet,
there are some very user friendly
programs that require basic
computer skills, and are packed
with productivity benefits.
Step 3: Select a label design
method
Designing your labels might sound
scary and in fact it might go all
wrong if you don’t have a userfriendly
and easy tool at your
hand.
You could design labels on MS
Word as a basic method, however
it isn’t particularly flexible for
designing and is highly prone to
errors each time your production
staff needs to print. A better
option is using professional
labelling software that enables you
to easily design labels by providing
a simple printing interface that
doesn’t require IT skills, is basic
and can be used efficiently, without
risk of errors.
Step 4: Ensure reliable
printing
Labels are not designed every day
but they are printed every day!
Making sure the printing process is
streamlined and accurate is critical.
Here are some priority areas:
n Minimisation or elimination of
manual data-entry at print time
n Prevention of accidental label
template changes
n Simple user experience that
employees with no computer
skills or training are able to use
without errors.
The NiceLabel Solution
NiceLabel has created a complete
solution for managing your labels
in compliance with the EU
regulation. It includes:
n A predesigned label template
that you can easily modify to
suit your needs
n A predesigned label printing
form so production staff can
quickly print accurate labels
n A database which you can use
to manage your product and
nutrition data
n An easy-to-use form that
allows your authorised staff to
manage the data.
To learn more, view the e-book and
download the NiceLabel’s EU food
labelling solution, visit
www.nicelabel.com/eufoodlabeling
.
About NiceLabel
NiceLabel, established in 1993, is
a leading global developer of label
and marking productivity software
solutions that help SME and large
enterprises reduce complexity and
mitigate risk while meeting
compliance requirements and
increasing productivity, quality and
agility. NiceLabel’s design, print
and management solutions are
modular, easily configurable and
scalable so they enable best
practice labeling processes to be
implemented quickly. This provides
significant ROI over the lifetime of
their use. NiceLabel is a Microsoft
Gold Certified Partner, Oracle
Gold Partner and SAP partner. n
NiceLabel
www.nicelabel.com
foodeurope Keeping you up to date...
www.foodmagazine.eu.com
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www.foodmagazine.eu.com issue four | 2016

processing & packaging 49
Flexible secondary packaging
drives fast expanding company
Sigpack TTM1 Cartoning Machines from Bosch increase productivity at Bridgetown Natural Foods
Today, consumers are living more
health consciously and, as a result,
are keeping fully up-to-date with
the ingredients and nutritional
values in the food they consume.
Producers are responding to this
trend with new, healthy and tasty
alternatives, such as natural
ingredients that are grown
organically, without flavorings or
preservatives, that are gluten,
soya, sugar and nut-free, or
suitable for vegans. These are just
some of the consumer requests
that food producers handle today
in relation to their products. These
changes in market conditions
create space for new companies to
exploit, but they also create
diverse challenges for fast growing
start-ups. These challenges are
partly down to the variety of
product required, which needs
additional flexibility in production,
as well as in their primary and
secondary packaging.
Bridgetown Natural Foods is one
of the fastest growing players in
the US market. The young
company is capitalising on the
trend for organic products and has
firmly established itself in the
market in the past few years as a
trusted manufacturing partner for
leading brands. Bridgetown’s rapid
Over an area of almost
10,000 square meters
in size, the fast growing
company’s 300
employees produce and
package a wide range
of products for their
customers, including
bars, biscuits and
granolas
www.foodmagazine.eu.com issue four | 2016

50
processing & packaging
growth soon required increased
flexibility and a greater degree of
automation for its secondary
packaging in order to match
demand and increase productivity.
Flexibility as a factor for success
Founded in Portland in Oregon in
2010, Bridgetown is a
manufacturing partner for leading
branded companies focused on the
Organic, Gluten Free and Natural
snacks market. Over an area of
almost 10,000 square meters in
size, the fast growing company’s
300 employees produce and
package a wide range of products
for their customers, including bars,
biscuits and granolas. These
products are manufactured and
packaged at Bridgetown’s plant as
organic, gluten-free, and kosher
versions, in line with different
customer requirements.
Bridgetown Natural Foods not only
takes care of the product
development, but it also
implements the entire process from
procurement, to production, right
through to packaging of the
various products. 1
In the fast growing market
segment of organic granola bars,
Bridgetown Natural Foods stands
out above the rest through its
flexible and product-specific
production solutions. This service
is often one that traditional
contract manufacturers are simply
unable to offer. The success is
evident: in 2015, Bridgetown
Natural Foods ranked no. 495 in
the ‘Inc. 5000’, which lists the
fastest growing companies in the
www.foodmagazine.eu.com issue four | 2016

processing & packaging 51
USA. making it one of the few
young companies in the top ten
per cent of the country’s economic
drivers – an impressive feat. 2
Courage to invest pays off
The issue of flexibility is
particularly important to contract
manufacturers. A producer of
organic granola bars, for instance,
decided to contract with
Bridgetown Natural Foods due to
its flexible production, and its
innovative packaging systems. The
customer has more than 20
different types of bars,
emphasizing Bridgetown Natural
Foods’ ability to diversify to
address demand.
Aside from the wide product
selection, the Bridgetown
customer’s different formats need
to be packaged quickly and in a
compact manner – avoiding
spoilage and optimising the plant’s
footprint. Once the bars leave the
form, fill and seal machine in their
primary packaging, they are
packaged into 4-count retail
cartons, 12-count display cartons
or several carton sizes in between.
Quick changeover times are crucial
in order to switch between the
different formats with maximum
efficiency.
Bridgetown Natural Foods
invested in a number of
impressively flexible automation
solutions for its secondary
packaging with not one, but three
Sigpack TTM1 Cartoning
Machines from Bosch Packaging
Technology. The patented format
change concept of the TTM1
enables easy and tool-free
changeovers of pack styles and
different formats – within just a
few minutes. The vertical restart
takes place with no additional time
required for supplementary fine
adjustments. The Sigpack TTM1
Cartoning Machine is an
investment in the future, with a
fast return. It’s a solution that
1 http://www.bridgetownnaturalfoods.com/
2 http://www.inc.com/profile/bridgetown-natural-foods
About Bosch Packaging Technology
Based in Waiblingen near Stuttgart, Germany, and employing 6,100
associates, the Bosch Packaging Technology division is one of the
leading suppliers of process and packaging technology. At over 30
locations in more than 15 countries worldwide, a highly-qualified
workforce develops and produces complete solutions for the
pharmaceuticals, food, and confectionery industries. These solutions are
complemented by a comprehensive after-sales service portfolio. A global
service and sales network provides customers with local points of
contact. Additional information is available online at
www.boschpackaging.com
The new machines
were incorporated
smoothly into the
existing packaging lines
and commissioned very
quickly
benefits companies such as
Bridgetown, who produce and
package goods for various
customers and markets, in
particular. New customer formats
can be implemented efficiently
thanks to the format sets, which
are extremely easy to change.
The reliability and consistently high
output, in a comparatively compact
space, are further reasons as to
why Bridgetown Natural Foods
decided on the Sigpack TTM1. The
products are packaged securely in
up to 96 cartons per minute in 24-
hour non-stop operations.
Unscheduled downtimes are
avoided through the careful
forming process and one hundred
per cent carton controls.
Convincing output from the very
first day
The simple format changeover
process in particular was the
crucial factor for Bridgetown
Natural Foods: “Fast and error-free
format changeovers are essential
with our variety of products. The
different products and pack styles
had to be managed quickly and
reliably. That’s why the Sigpack
TTM1 was our first choice,” says
Dan Klock, CEO of Bridgetown
Natural Foods.
Through the high output of the
Sigpack TTM1 the horizontal flow
wrapper was also able to run a
higher number of cycles. Line
output increased by more than
40%. Klock says: “We are very
pleased. We’ve been able to
increase our overall equipment
effectiveness significantly thanks
to the consistent high output of
the TTM1 Cartoning Machine. The
compact machine design and
layout flexibility are all important
additional benefits. The new
machines were incorporated
smoothly into the existing
packaging lines and commissioned
very quickly. We were able to
attain maximum output levels from
the very first day.”
With the TTM platform, Bosch has
developed reliable and efficient
technology for secondary and final
packaging, which is fully focused
on securing the future of
production for its customers.
Thanks to Bosch’s proven global
network of expertise, a wide range
of customer requirements can be
accommodated quickly and
efficiently. n
Fabian Manger
Product Manager
Bosch Packaging Systems AG
www.boschpackaging.com
www.foodmagazine.eu.com issue four | 2016

52 analysis & control
Six key trends for the food and beverage
market from Mintel
Mintel, the world’s leading market intelligence agency has announced the six key trends set to
impact the global food and drink market – highlighting ingredient and food and drink product trends
set to make an impact over the coming year. 2017 will be a year of extremes, from ‘ancient’
products including grains, recipes, practices and traditions to the use of technology to create more
and better tasting plant-enhanced foods.
Expect to see a rise in both ‘slow’
and ‘fast’ claims as well as more
products designed to help people
calm down before bedtime, sleep
better and restore the body while
they rest. Opportunities will exist
for more products to leverage the
reputation of the tea category and
use chamomile, lavender and other
herbs in formulations as a way to
achieve a sense of calm before
bedtime. There will also be a valid
excuse for nighttime chocolate
indulgence. In 2017 and beyond,
expect to see more of the
unexpected, including fruit snacks
made with ugly fruit and
mayonnaise made with the liquid
from draining chickpeas, which has
been dubbed aquafaba.
Looking ahead to 2017,
Mintel’s Global Food and Drink
Analyst Jenny Zegler discusses
the top food and drink trends set
to impact global markets.
In tradition we trust
Consumers seek comfort
from modernised updates of
age-old formulations, flavours
and formats.
People are seeking the safety of
products that are recognisable
rather than revolutionary. The trust
in the familiar emphasises the
opportunity for manufacturers to
look to the past as a dependable
source of inspiration such as
‘ancient’ product claims including
ancient grains and also ancient
recipes, practices and traditions.
Potential also exists for innovations
that use the familiar as a base for
something that’s new, but
recognisable, such as cold-brew
coffee.
Power to the plants
The preference for natural,
simple and flexible diets will
drive further expansion of
vegetarian, vegan and other
plant-focused formulations.
In 2017, the food
and drink
industry will
welcome
more
products that
emphasise
plants as key
ingredients.
More
packaged
products and
recipes for
home cooking
will leverage
fruits,
vegetables,
nuts, seeds,
grains,
botanicals
and other
plants as a
way to align with
consumers’ nearly
omnipresent health and wellness
priorities. Technology will play a
part, already we have seen one
company use artificial intelligence
to develop plant-based alternatives
to animal products including milk,
mayonnaise, yogurt and cheese.
Waste not
The focus of sustainability
zeros in on eliminating food
waste.
More retailers, restaurants and
philanthropic organisations are
addressing the sheer amount of
food and drink that is wasted
around the world, which is
changing consumer perceptions. In
2017, the stigma
associated with
imperfect produce
will begin to fade,
more products
will make use of
ingredients that
would have
otherwise gone
to waste such
as fruit snacks
made from
‘ugly’ fruit and
mayonnaise
made from
the liquid from
packaged
chickpeas, and
food waste will
be repurposed
in new ways,
such as power
sources.
Time is of the essence
The time investments
required for products and
meals will become as
influential as nutrition or
ingredient claims.
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analysis & control 53
Time is an increasingly precious
resource and our multitasking
lifestyles are propelling a need for
short-cut solutions that are still
fresh, nutritious and
customisable, already we have
seen so-called ‘biohacking’
food and drink that offers
complete nutrition in
convenient formats. In
2017, the time spent on –
or saved by – a food or
drink product will become
a clear selling point,
inspiring more products to
directly communicate how
long they will take to
receive, prepare or consume.
The night shift
Evening is tapped as a new
occasion for functional food
and drink formulations.
The increasingly hectic pace of
modern life is creating a market
for food and drink that helps
people of all ages calm down
before bedtime, sleep better and
restore the body while they rest.
Products can leverage the
reputation of the tea category and
use chamomile, lavender and
other herbs as a way to
achieve a sense calm before
bedtime, while chocolate
could be positioned as a way
to wind down after a
stressful day. Ahead, there
is potential for more
evening-focused
innovations formulated
for relaxation, satiety
and, taking a cue from
the beauty industry,
food and drink that
provide functional
benefits while the
consumer sleeps.
Balancing the scales:
Health for
everyone
Healthy food and
drink are not
luxuries
Inequality is not just a
political or
philanthropic issue – it
also will resonate more
with the food and drink industry.
Many lower-income consumers
want to improve their diets but the
access to — and the cost of —
healthy food and drink is often an
impediment. More campaigns and
innovations are to be expected that
will make it easier for lower-income
consumers to fulfill their healthy
ambitions, including apps to help
people make use of ingredients
that are on sale and, in a
tie-in with Mintel’s 2017
Global Food & Drink
Trend Waste Not, a
value-priced box of
‘wonky’ veg.
Jenny Zegler, Global
Food and Drink
Analyst at Mintel,
said: “This year’s
trends are
grounded in
current
consumer
demands for
healthy,
convenient and
trustworthy food
and drink.
Across the
world,
manufacturers
and retailers
have
opportunities to
provide more
people with food
and drink that is
recognisable, saves time and
contains servings of beneficial
fruits, vegetables and other plants.
In addition, Mintel has identified
exciting new opportunities for
functional food and drink designed
for evening consumption,
progressive solutions for food
waste and affordable healthy food
for low-income consumers.
Opportunities abound for
companies around the world to
capitalise on these trends, helping
them develop in new regions and
more categories throughout the
course of the next year and into
the future.”
Mintel is the world’s leading
market intelligence agency. For
over 40 years, Mintel’s expert
analysis of the highest quality data
and market research has directly
impacted on client success. With
offices in London, Chicago,
Belfast, Kuala Lumpur, Mumbai,
Munich, New York, São Paulo,
Shanghai, Singapore, Sydney,
Tokyo and Toronto, Mintel has
forged a unique reputation as a
world-renowned business brand. n
Mintel
www.mintel.com
www.foodmagazine.eu.com issue four | 2016

54
analysis & control
Unique requirements for product inspection
Eagle Product Inspection (Eagle), a leading provider of physical contamination detection and quality
assurance equipment, has just returned from Pack Expo 2016 where it showcased a variety of
single and dual energy inspection systems.
X-ray inspection is widely
recognised as the go-to
technology for contaminant
detection, but are companies
equipped with the correct energy
levels to take full advantage of its
capabilities? Eagle Product
Inspection has the answers with
regard to single or dual energy
systems, and had experts on stand
providing advice and guidance
based on customers’ unique
requirements.
Many believe that dual energy is
always best – however, there are
five factors to consider in the
equation that impact hugely on the
choice of technology. Less can
sometimes mean more in the world
of food contaminant detection and
decisions need to be based on the
following:
n Likely contaminants
n Product type
n Packaging type
n Production speed
n Specification requirements.
Single energy is extremely
effective at identifying small
contaminants, such as calcified
bone, glass shards, metal
fragments, mineral stone and
some plastic and rubber
compounds, when a manufacturer
needs to inspect smooth
homogeneous products like butter,
or deli meats at high line speeds.
Dual energy is more effective
where high contrasting or ‘busy’
images are presented, where lots
of light and dark pixels are caused
by density differences in products
such as bags of lettuce, boxes of
cereals and potato applications.
Dual energy x-ray technology
overcomes busy output images
from traditional single energy
systems by examining the chemical
composition or atomic number to
determine if a contaminant is
present.
At Pack Expo, Eagle showcased
three x-ray inspection products
which highlight both energy types:
Eagle FA3/M (Dual Energy)
This is a multi-application system
that 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 and complies with
IP69 ingress protection, meaning it
is capable of withstanding high
pressure wash-down cleaning
routines.
Eagle Pack 430 with MDX
(Dual Energy)
This was 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 featured 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.
Eagle Tall PRO XSDV
(Single Energy)
Designed for the inspection of
high-speed can, jar, bottle and
composite lines, as well as other
upright container formats that
benefit from having two x-ray
views to improve inspection
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analysis & control 55
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 was 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.
world. The Eagle Product
Inspection line of x-ray inspection
systems evaluates in process and
finished products for contaminants
such as metal, glass, stone and
bone while also having the ability
to analyze the fat content of meat,
count components, check seal
integrity as well as measure mass
and assess fill levels.
With its headquarters in Tampa,
Florida, and local offices across
the globe, Eagle Product
Inspection machines meet today’s
Hazard Analysis & Critical Control
Points (HACCP) certification
requirements. Eagle and its
partners work in close
collaboration to ensure that food,
beverage and other consumer
packaged goods manufacturers
and their customers in turn can
rest assured that the quality of
every product is upheld. n
rigor. The Eagle Tall PRO XSDV is
ideal for customers with limited
line space.
Kyle Thomas, Strategic Business
Unit (SBU) Manager at Eagle
Product Inspection, comments:
“There are many variables to
understand before making a
decision on which x-ray system is
right for individual operations, but
one thing is vital to remember –
there are very few instances
where both a single or a dual
energy system could be used for
an application. Each application
should be independently evaluated
and food manufacturers should
seek the advice of a reputable x-
ray system supplier before making
a final decision. We have a number
of systems available and we
encourage customers who have
any questions about the suitability
of x-ray systems for their operation
to contact us.”
About Eagle Product Inspection
Eagle Product Inspection is a
pioneer in advanced x-ray
inspection and fat analysis
systems, delivering robust, marketleading
technology and expertise
to food and beverage processors
and manufacturers around the
Eagle Product Inspection
www.eaglepi.com
www.foodmagazine.eu.com issue four | 2016

56
analysis & control
Mineral oil residues in food
Potentially harmful to health, components from mineral oil hydrocarbons (MOSH/MOAH) present
in the inks and adhesives used in food packaging may migrate, exposing consumers to risk. Constance
Voigt of SGS Institut Fresenius discusses this topical issue for food manufacturers.
Harmful substances, including
mineral oil hydrocarbons, can find
their way into food through direct
or indirect contact. The risk of
contamination rises or falls
depending on the food, pollutant
concentration, and on the type,
intensity and duration of contact,
as well as on storage
temperatures.
Mineral oil hydrocarbon
contamination comes in two forms:
n Mineral Oil Saturated
Hydrocarbons (MOSH)
n Mineral Oil Aromatic
Hydrocarbons (MOAH).
MOSH/MOAH sources
Cardboard packaging, a food
industry favourite, is used across a
wide variety of products, for
numerous purposes. For example,
to protect and transport dry,
durable products such as pasta,
rice, semolina, baking mixtures,
high-fat products and
confectionery. But cardboard is not
the only potential source of
MOSH/MOAH contamination.
Paperboard and corrugated
cardboard or recycled paper and
newsprint are widespread and may
be potential entry sources for
contamination in food. In addition,
manufacturing processes may
provide others, for example,
mineral oil is frequently used as a
lubricant or release agent during
food and food packaging
production. Looking back further
along the supply chain, it is also
possible for MOSH/MOAH
substances to enter a foodstuff
during production. During
harvesting or transport, for
instance.
No limits
MOSH/MOAH contamination was
identified and rose to prominence
in 2010, when it was recognised by
food authorities in . Since then,
regulatory authorities, the food
industry and food laboratories
have worked together to identify
the issues, sources and strategies
to minimise contamination risks.
Despite this work, there is
currently no EU-wide regulatory
framework nor are there binding
tolerance values for
MOSH/MOAH contaminants in
food.
However, in Germany, the Federal
Institute for Risk Assessment
(Bundesinstitut für
Risikobewertung, BfR) has
used its research and expertise
to recommend three reference
values, to help the food
industry reduce risk. These
are:
n 12mg/kg for MOSH with
carbon chain lengths of C10 to
C16
n 4mg/kg for MOSH with a
chain length of C17 to C20
carbon atoms
n No maximum permitted level
has so far been recommended
for MOSH with a carbon chain
length of C20 to C35.
The toxicology of individual
compounds is evaluated differently
among the MOAH but it is not
currently possible to analyse
compounds and determine which
are high-risk and which are riskfree.
Hence, the difficulty in
setting maximum levels for mineral
oil residues in food.
Minimising transfer risk
Since 2010, products
contaminated with MOSH/MOAH
have come under increasing
scrutiny. In 2012, the German
consumer organisation, Stiftung
Warentest, first referred to
MOSH/MOAH residue in
children’s chocolate advent
calendars over the Christmas
period in 2012. Since then, other
German non-governmental
organisations (NGOs) have
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analysis & control 57
repeatedly published test reports.
However, reliable toxicological
studies on the health risks of
mineral oil residue are so far
lacking.
As a result, stakeholders have
been exploring strategies to
minimise the risk of transfer. This
has seen some important changes
to food packaging. The industry is
increasingly moving towards
alternatives, or adding layers that
act as a barrier for dry foodstuffs
packed in paper and/or
paperboard, instead of using
recycled cartons.
Technical challenge
In Germany, the Ministry of Food
and Agriculture (BmEL) has
drafted a mineral oil ordinance that
includes restrictive tolerance value
Our group profile
for MOSH/MOAH
migration. It has however,
not been put into practice
due to technical issues
and resistance from the
paper, packaging and
food industry.
The food and food
packaging industries, and
their suppliers, have
called for Europe-wide
guidance and regulation,
to ensure that everyone
is working to the same standards
and expectations.
Accredited analysis
Under pressure from consumers,
NGOs and regulators, the food
safety industry has been hard at
work to find effective analysis
methods. In Germany, where the
SGS is the world’s leading inspection, verification, testing and
certification company. We are recognized as the global benchmark for
quality and integrity. With more than 85,000 employees, we operate a
network of more than 1,800 offices and laboratories around the world.
Our core services can be divided into four categories:
n Inspection: our comprehensive range of world-leading inspection and
verification services, such as checking the condition and weight of
traded goods at transshipment, help you to control quantity and
quality, and meet all relevant regulatory requirements across different
regions and markets
n Testing: our global network of testing facilities, staffed by
knowledgeable and experienced personnel, enable you to reduce risks,
shorten time to market and test the quality, safety and performance of
your products against relevant health, safety and regulatory standards
n Certification: we enable you to demonstrate that your products,
processes, systems or services are compliant with either national or
international standards and regulations or customer defined standards,
through certification
n Verification: we ensure that products and services comply with global
standards and local regulations. Combining global coverage with local
knowledge, unrivalled experience and expertise in virtually every
industry, SGS covers the entire supply chain from raw materials to
final consumption.
We are constantly looking beyond customers’ and society’s expectations
in order to deliver market leading services wherever they are needed. As
the leader in providing specialised business solutions that improve
quality, safety and productivity and reduce risk, we help customers
navigate an increasingly regulated world. Our independent services add
significant value to our customers’ operations and ensure business
sustainability.
issue has been most publicised
and is most prominent, SGS
Institut Fresenius has expanded its
capabilities for systematic riskbased
screening and established
an accredited analysis method for
MOSH/MOAH, which impresses
through its high sensitivity.
Samples for analysis are
homogenised and extracted before
separation into MOSH and MOAH
fractions by liquid
chromatography-gas
chromatography (LC-GC) with
connected flame ionisation
detection (FID) and measured
simultaneously. This validated LC-
GC-FID method allows the
simultaneous qualitative and
quantitative determination of
MOSH and MOAH in all foodstuffs
and many packaging materials in
the range from 2.0mg/kg to
0.5mg/kg, depending on the
matrix.
Zero tolerance
With retailers, and consumer
organisations demanding a zero
tolerance approach to
MOSH/MOAH contamination, the
food and food packaging industries
are keen to find strategies to
minimise, eliminate the risk of
transfer. Accredited analysis offers
a method for identification and
detection of contamination, but
does not resolve the regulatory
issues. n
Constance Voigt
Dipl. Ing. Food Technology/Labmanager Pesticides
SGS Institut Fresenius
www.foodsafety.sgs.com
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58 company news
Olam Cocoa celebrates 70 years for Joanes
To mark the 70th anniversary for Olam Cocoa’s leading Brazilian cocoa brand, Joanes,
and to reaffirm the company’s commitment to providing high quality cocoa products to
the South American market, Olam Cocoa has opened a new Cocoa Product
Development & Innovation Centre at its llhéus processing facility. It has also launched
a new sustainability programme as part of its ongoing belief in promoting investment
in Brazilian cocoa.
The Innovation Centre opening coincides with the launch of a new, dark black cocoa
powder that has no added sodium, as well as the unveiling of a new logo for Joanes.
The new Cocoa Product Development & Innovation Centre at the llhéus plant will serve as a support facility for new and
existing Olam Cocoa customers across South America to experience first-hand the opportunities for collaborative new
product development, proof of concept, and existing application recipe refinement – a significant, new, Brazilian national
and South American regional resource.
Dedicated Product Development and Innovation (PDI) team members now join Olam Cocoa’s expanding, global team of
technical experts based in its other five Cocoa Innovation Centres located in the Netherlands, Singapore, Spain, USA and
the United Kingdom.
New, dark cocoa powder without added sodium
Presented to customers in the new centre, the AJ11PK cocoa powder meets growing market demand for lower sodium
products. Developed for the Brazil and South American markets, this cocoa powder aligns with the Pan-American Health
Organisation (PAHO) policy to reduce dietary salt intake amongst South American consumers. Sodium is traditionally
added as an alkalising agent during processing for dark cocoa powders to achieve the desired colouration and this
increases the sodium content of the final product.
Through Olam Cocoa’s unique technology it has produced a cocoa powder that does not require added sodium during
processing and is also less bitter than other classically produced dark cocoa powders. AJ11PK can be used across
multiple applications, including chocolate, confectionery, compounds, dairy, bakery goods, ice cream and fillings.
Rinus Heemskerk, Global Head of Cocoa Product Development and Innovation commented: “Our investment at Ilhéus is
the latest in our efforts to support customers in their own region with both new concepts and existing product refinement,
thus significantly reducing their time to market. The development of the AJ11PK cocoa powder was directly inspired by
our Latin American customers’ needs for an alternative. The result – a fantastic tasting black cocoa powder with no
sodium added.”
Sustainable cocoa supply in Brazil
Brazil represents a crucial segment of Olam Cocoa’s global portfolio, not only as a foothold in the critical Latin American
market, but also accounting for about 10% of Olam Cocoa’s global processing, with products including natural and
alkalised cocoa powder, cocoa butter and cocoa liquor.
With six buying stations across the country, Olam sources from a network of approximately 1,000 farmers in Brazil. To
mark the Joanes 70th anniversary, Olam will expand its renowned Olam Livelihood Charter (OLC) programme to help
improve yields, quality and incomes1, 2. n
The SkinAx 2 solution is recognised at the SupplySide West Awards
Developed by Activ’Inside (France), the SkinAx² turnkey concept Grape Expert Skin Radiance has
been rewarded as the winner of the Personal Care category of the 5th edition of the CPG Editor’s
Choice Awards organised at the SupplySide West show. This recognition rewards the 4-years
innovation policy leads by ACTIV’INSIDE in the framework of the SkinAx² development, and
highlights the scientific background and innovation potential conveyed by this anti-aging solution on
the growing nutricosmetic market.
“This award recognises several years of research and science-based innovation undertaken by
ACTIV’INSIDE on our solution SkinAx²,” highlights Benoit Lemaire, CEO at ACTIV’INSIDE.
“Depending on the customer needs, we propose SkinAx² both as an ingredient or a turnkey
solution for private labelling, such as Grape Expert Skin Radiance, allowing our customers to access the market with an
innovative product backed by one clinical study, a patented formula, and proprietary claims.” n
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company news
59
Salt of the Earth reports increase in sales
of sodium reduction solutions
Salt of the Earth
reports an increase
in sales of sodium
reduction solutions
in the first half of
2016. The sales of
the sodiumreduction
and
low-salt categories
rose by 100%, that
is, doubled, in the
first half of 2016
over the second
half of 2015.
The FDA’s new, voluntary draft guidance on
sodium seeks, in the long term, to reduce Americans’ sodium
intake to 2,300 mg/day, down from current levels of
3,400mg/day. The WHO recommends reducing sodium
intake to

60 company news
Sensient further invests
in Hungary
Sensient Food Colors Europe has
invested in its Hungarian facility in
Diósd, to further enhance its
customer support. Sensient is
extending its tailor made
packaging for customers, enabling
the production of pack sizes for
the exact customer batch size
required. This ensures product
safety when handling food colours,
saves time and eases production
by using dedicated quantities.
For the pet food market Sensient
can also offer water soluble
sachets, further extending the
ease of use for customers in this
increasingly important industry
sector.
The flexibility of this new facility
means that products can be
packaged in wide range of
different pack sizes to meet
growing customer demands in a
more tailored environment.
Eszter Krahl, Managing Director of
Sensient Food Colors Hungary,
commented, “this customised
packaging facility further extends
the services and convenience we
offer, demonstrating Sensient’s
approach of constantly improving
dedicated support tailored to our
customers’ needs.”
The site in Diósd has full FSSC
22000 certification and operates
to Sensient’s consistent high
standards. n
Cargill direct purchasing licence boosts cocoa
sustainability
Cargill’s cocoa &
chocolate business
has established its
own licensed buying
company (LBC)
following the
successful
application for a
licence from the
Ghanaian Cocoa
Board (Cocobod).
The new LBC is now fully operational and Cargill
has purchased its first consignment of beans directly from cocoa farmers in
Ghana, with around 30,000 farmers already registered with the LBC. By
directly sourcing the beans, the company is now able to diversify the way it
sources sustainable beans and rolls out the Cargill Cocoa Promise more
effectively to better serve its customers.
“Direct sourcing of certified beans from farmers via our own LBC in Ghana is
an exciting new business model for us”, said Lionel Soulard, Managing
Director West-Africa, Cargill Cocoa & Chocolate: “Cocoa sustainability is at
the heart of our global growth strategy for cocoa and chocolate. Developing a
direct sourcing capability in the world’s second largest cocoa producing
country means we will be better placed to meet growing demand for
sustainable, certified cocoa.
“We are confident this business model will add value at every level particularly
for farmers who, as a result of working directly with us, will make a better
living out of cocoa farming, and we are really proud of this development.”
Cargill has been operating a cocoa processing plant in Ghana since 2008. The
move to direct sourcing of cocoa via its 60 strong team in the country reflects
the company’s commitment to growing the business in Ghana. It will also
enable a more direct approach to supporting more productive, profitable and
sustainable farms.
The new purchasing model will be fully sustainable and fully certified. By
operating its own LBC, Cargill will implement high standards of safety,
integrity and quality throughout the supply chain in Ghana.
“We already source directly from cocoa farmers or farmer organisations in the
other cocoa producing countries in which we operate. By moving to this model
in Ghana we will be much better positioned to fully implement the Cargill
Cocoa Promise.
“This means expanding our sustainability activities to enable farmers to
benefit from premium payments for certified sustainable cocoa beans.
Farming communities will also be able to benefit from training, community and
farm development support which will also help with improving their livelihoods.
For example around community support, we will be building four new schools
to serve the children of cocoa farmers in the four districts where we will
operate.
“It is our objective to work hand in hand with the Ghanaian authorities to
improve the livelihoods of cocoa communities for generations to come,”
concludes Lionel Soulard. n
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company news
61
DuPont Nutrition & Health launches new CHOOZIT ® cheese cultures
Drawing on its long history of innovation and expertise in the
development of dairy cultures, DuPont Nutrition & Health has announced
the introduction of two cheese cultures for use in soft-ripened cheese
making. These new DuPont Danisco ® CHOOZIT ® brand cheese
cultures, CHOOZIT ® ST 20 and CHOOZIT ® PC FAST, are specifically
designed to optimise production and consistently produce high-quality
soft-ripened cheese.
“Consumers prefer soft-ripened cheese with a nice and stable white
surface and soft texture,” explains Annie Mornet, global product leader,
Cheese Cultures. “While cheese manufacturers want to satisfy these
consumer desires throughout a cheese’s shelf life, they also want to
maintain a high throughput level. These objectives don’t always align.”
Controlling acidification and rind formation times are essential in making consistent, high-quality, soft-ripened cheese.
CHOOZIT ® ST 20 and CHOOZIT ® PC FAST cheese cultures address these challenges. CHOOZIT ® PC FAST cultures offer
more rapid development of stable white rind, enabling packaging to begin earlier. And CHOOZIT ® ST 20 cultures offer
direct vat inoculation in the milk with an early and controlled acidification to achieve the desired cheese texture “Another
benefit of CHOOZIT ® ST 20 cultures is a significant reduction in the risk of phage issues,” said Mornet. “This helps our
customers maintain consistent cheese production times and optimise yield, while maintaining a high standard of cheese
quality and food safety.”
CHOOZIT ® brand cheese cultures and all DuPont Danisco ® brand cultures are supported through a global network of
food scientists and dairy technologists with unique know-how and experience across the cheese and dairy industry.
Additionally, DuPont production facilities dedicated to soft-ripening cheese cultures located in France ensures optimal
management of production and functionalities. This combination of resources gives dairy manufacturers the ability to
deliver unparalleled consumer value to the marketplace with their cheese products. No matter which cheese process is
being used by dairy manufacturers, DuPont has the right combination of skills, expertise and ingredients to deliver a
complete solution for specialty and industrial cheeses.
DuPont Nutrition & Health addresses the world’s challenges in food by offering a wide range of sustainable, bio-based
ingredients and advanced molecular diagnostic solutions to provide safer, healthier and more nutritious food. Through close
collaboration with customers, DuPont combines knowledge and experience with a passion for innovation to deliver
unparalleled customer value to the marketplace. More information is available at www.food.dupont.com. n
Klöckner Pentaplast introduces Pentafood ® snapsil ®
Klöckner Pentaplast presents a new packaging solution, Pentafood ® snapsil ® , which offers a unique single hand, easy
opening feature and superior dispensing control. With an audible snap, product integrity and freshness is emphasised.
“On-The-Go consumption and consumer convenience trigger a move away from classical packaging formats into handy,
portable and easy to use packaging designs”, explains Rainer Schlicht, Innovation Director Food and Consumer
Packaging. As demand for time-saving solutions continues to rise, snapsil ® provides a solution and enables brand owners
to decrease total costs of ownership through packaging reduction.
Benefits for customers along the value chain
“We are proud of having developed one solution for our customers with our valuable partner Snapsil Corporation – driven
by specific, custom market needs,” reports Ben Privett, Global Account Director, Food & Consumer Packaging. snapsil ®
offers an engaging experience for consumers across a wide range of product applications. “We are excited to speak with
brand owners about snapsil ® . We look forward to investigating existing and new markets that current packaging solutions
cannot offer,” continues Privett.
About Pentafood ® snapsil ®
Pentafood ® snapsil ® offers dual functionality of squeeze or dip. It has a competitive advantage to existing packaging
solutions and can be customized into individual designs depending on product needs. The new solution can be adapted to
many product categories including wet food, beverages and nutrition, as well as home and personal care products. It is
suitable for liquids, powders, granules, liquid food, gels and lotions. Pentafood ® snapsil ® offers individual and convenient
portion packs in an attractive product design that matches busy lifestyles. n
www.foodmagazine.eu.com issue four | 2016

62 company news
Florigo announces the launch of a new continuous potato chip fryer
Florigo (from tna) has announced the launch of a new continuous potato chip
fryer that features patented opti-flow® technology for improved frying
performance. The new conti-pro® PC 3 fryer’s integrated opti-flow technology
optimises the oil flow through the kettle, ensuring that each potato slice is
evenly fried, limiting the formation of acrylamides and reducing the amount of
rejects by up to 10%.
Florigo’s patented opti-flow technology is based on an innovative oil inlet
section that changes the fluid dynamics within the kettle to increase oil flow
speed and produce a more streamlined laminar flow over the full width and
length of the fryer pan. Normally, as the oil flow increases in the fryer so does
the turbulence, which can cause the oil to spin in one place, resulting in
unevenly fried potato slices and therefore an increase in the level of
acrylamide and rejects. Florigo’s unique opti-flow technology effectively
minimises the occurrence of turbulence by removing 99% of cyclone dead
spots at the beginning of the fryer. This maintains a nominal flow speed
throughout the fryer, preventing debris from settling and ensuring that potato slices don’t absorb or carry any excess oil.
As a result, each potato chip is evenly fried, lowering the level of acrylamides and reducing the number of rejects for
enhanced product quality and increased yield.
“At Florigo, we pride ourselves on providing our customers with the most innovative frying technology in the industry and
our current portfolio of continuous potato chip fryers are without question the most versatile systems in the market,”
comments Arnaud Jansse, applications engineer at Florigo. “However, the food industry is constantly evolving and we
want to make sure that our customers have the tools they need to meet future demands in terms of yield and product
quality. With our new conti-pro PC 3 continuous fryer, we were able to incorporate our unique opti-flow technology into
our latest generation of fryers to ensure potato processors can stay one step ahead of the market.”
The Florigo conti-pro PC is the first fryer in the company’s portfolio of high performance processing equipment to feature
built-in opti-flow technology. Other features of the Florigo conti-pro PC 3 include a product transport system with spring
steel sealing, an easy-to-navigate touchscreen operating system and an insulated hood with condensation collecting pan
that can be automatically lifted. The new fryer comes with a unique and durable constructed frying kettle with rounded
corners and sloped bottom and is fitted with an Internal Clean in Place (CIP) system with hidden pipes in the hood to
further ease cleaning and maintenance. n
Arjuna launches natural clean label shelf life extender
Arjuna Natural Extracts Ltd. launches X-tend, its natural preservatives
range that keeps food fresh and increases shelf life. X-tend addresses
three major food trends: natural, clean label and food safety. Arjuna
opened a new food technology division at the company’s Cochin R&D
facilities in the south of India’s Kerala State to serve food and
beverage companies in addition to its established nutraceuticals
clients.
The new line consists of distinctive formulations of proprietary
blends of essential oils and oleoresins. Arjuna’s R&D team identified
a unique selection of botanical extracts possessing antimicrobial
activity and comprehensively tested them in multiple food and
beverage applications. The sensory profiles indicated no change in
taste or mouthfeel.
“Consumers’ growing demand for food free from preservatives directly influence food manufacturers’ and retailers’
decisions in developing and marketing new products,” says Benny Antony, PhD, Joint Managing Director for Arjuna.
“Millennials, especially, are actively seeking safe foods without artificial ingredients. New product developers can help
ensure success by focusing on clean labels. Consumers want natural, healthy products and our mission is to make it
happen, and at the same time to guarantee food safety.” n
www.foodmagazine.eu.com issue four | 2016

company news
63
Research confirms BENEO’s Palatinose enhances
memory and mood
Scientific research carried out by Haley Young and David Benton from the
Department of Psychology, Swansea University, Walesi, shows that a
Palatinose-based breakfast beneficially influences children’s memory and
mood throughout the morning. The study highlights that starting the day with
the right choice of carbohydrates can help children perform well at school.
The randomised, double-blind, cross-over study was conducted with 75 school
children aged 5 to 11 years. On two occasions, at least one week apart, the
children consumed a breakfast including cornflakes, milk, yoghurt, jam and
orange juice. It was identical in calorie count, as well as macronutrient
composition and was either prepared with BENEO’s Palatinose or glucose
(providing in total 41g of carbohydrate). The children’s mood and cognitive
performance were assessed in test blocks, one and three hours after breakfast.
The results showed that although both groups of children initially did well after
breakfast, those eating the Palatinose-breakfast maintained significantly
better memory performance later in the morning than those consuming the
glucose-breakfast, both in immediate and delayed memory tests. Moreover,
the children who had consumed the Palatinose-breakfast were in a better
mood later in the morning, ie rating their mood as significantly better, compared
to those who had eaten the glucose breakfast.
Carbohydrates and their glucose
supply are known to play an
important role in cognitive
functions, however, this study has
highlighted that not only is
carbohydrate intake important for
brain function, but also the type
of carbohydrate chosen can be
integral. Anke Sentko, Vice
President Regulatory Affairs and
Nutrition Communication,
comments: “The study’s results
show that BENEO’s slow release
carbohydrate Palatinose can make a difference to
cognitive performance and mood in children. We know that children around the
age of 4 to 10 years have a much higher rate of brain glucose utilisation than
adults and seem to be particularly susceptible to the differing effects of glucose
release. Accordingly, children’s cognitive functions benefit most from the
replacement of fast glucose release carbohydrates with the slow and sustained
glucose supply of Palatinose. The study highlights that starting the day with
the right choice of carbohydrates can make all the difference to performance.”
The study’s findings are in line with previous observations from the same
researchersi that showed the benefits of Palatinose for enhancing mood and
memory amongst middle aged and older adults.
BENEO’s Palatinose (generic name isomaltulose) is a fully digestible
disaccharide-type carbohydrate composed of glucose and fructose. Due to its
unique linkage, it is fully yet slowly digested and absorbed, providing balanced
and sustained energy with a lower blood glucose rise and less insulin release.
Consequently, Palatinose creates an improved metabolic profile with more
stable blood glucose levels. Its low glycaemic characteristics have been
acknowledged by EFSA and resulted in an approved EU health claim. n
GEA PerformancePlus:
New service concept
ensures optimum
productivity
With GEA PerformancePlus
GEA is offering its customers
service level options that extend
way beyond routine preventive
maintenance and complement
customer Industry 4.0 strategic
efforts. By combining modern
condition monitoring technologies
with its industry expertise, GEA
provides its customers monitoring
services, comprehensive analysis
reports and reliable optimisation
recommendations. In turn, GEA
customers receive valuable
information to make business
decisions easier and to address
challenges they face to achieve
their specific performance-related
goals. GEA PerformancePlus
creates transparency about the
current health status of the
equipment, increases its
availability, ensures optimum
productivity, brings efficiency
optimisation potential to light and
enables a sustainable equipment
utilisation. GEA PerformancePlus
enables a speedy evaluation of the
opportunities and risks of
changing production requirements,
orders can be assessed and
economically scheduled, in turn
leading to higher productivity for
GEA customers. GEA
PerformancePlus will initially be
available for GEA separators; in
the mid-term it will be extended to
other GEA product groups. n
www.foodmagazine.eu.com issue four | 2016

64
diary dates
DIARY
DATES
foodeurope brings you up-to-date with major exhibitions,
and the latest research, products and technologies on the
marketplace today.
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.
ProSweets & ISM
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 for trade fair participation
arise at this show, which is held
simultaneously with ISM, the world's
largest trade fair for sweets and snacks.
IPPE
31 January – 2 February
2017, Atlanta
http://ippexpo.com/
The 2017 International Production &
Processing Expo will bring together
more than 1,200 exhibitors and 30,000
visitorS. Hailed as the largest annual
trade show for the poultry, meat and
feed industries, the show focuses on
Innovation – bringing together buyers
and sellers of the latest technology of
products and services to make your
business successful; education –
learning from the experts in free- and
fee-based world-class programs; global
reach – attracting more than 7,200
International visitors from 140
countries; and networking – meeting
new and rekindling old relationships
with leaders across the industries. We
look forward to seeing you in Atlanta!
PROD EXPO
6–10 February 2017,
Moscow
http://www.prod-expo.ru/en/
PRODEXPO is the largest annual
specialized exhibition in Russia and
Eastern Europe. For more than 20 years,
it has determined the development of
the domestic food industry. Over the
years of its existence, the PRODEXPO
exhibition has played an important role
in stimulating the Russian food industry.
Promoting high-quality foodstuffs to the
domestic market, the PRODEXPO trade
show contributes to implementing highpriority
federal projects aimed at
improving the quality of life of the
Russian citizens.
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.
INTERSICOP
19–22 February 2017,
Madrid
http://www.ifema.es/intersicop
IFEMA is working on the eleventh
edition of INTERSICOP. INTERSICOP
2017 will change its name to the
International Bakery, Confectionery, Ice
Cream and Coffee Event, and will place
emphasis on boosting its international
outlook and representing innovation in
the industry it serves. Both the ice
cream sector and the coffee sector have
already been present at previous
editions of the trade fair, and will now
join the bakery and confectionery
sectors to form a trade fair that globally
responds to different types of
establishments and new trends in
distribution.
www.foodmagazine.eu.com issue four | 2016

diary dates 65
FOODTECH PLODIV
22–26 February 2017,
Plodiv
http://www.fair.bg/NR/exeres/84
73CD8A-F017-422D-8BA5-
4205C46DA5B6.htm
The International Exhibition of Food &
Drinks, Packaging, Machines and
Technologies FOODTECH started in
1995 and developed as the most
representative food industry forum in
Bulgaria. Along with International Fair
Plovdiv, co-organisers of the exhibition
are the Association of Meat Processors
in Bulgaria, Association of Dairy
Processors in Bulgaria, Union of the
Processors of Fruit and Vegetables,
Federation of Bakers and Confectioners
in Bulgaria, Bulgarian Active Consumers
Association and many more.
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.
GULFOOD
26 February – 2 March
2017, Dubai
http://www.dwtc.com/en/events/
Pages/2017/Gulfood-Exhibition
As the world’s largest annual food and
hospitality show, Gulfood is where the
latest tastes, trends and innovations
within the global food industry are all
unveiled. With over 5,000 exhibitors
from five continents representing 120
countries, this event is the perfect
space to learn about the latest
concepts, innovations and strategies
shaping the food industry. You will also
learn how to tackle and overcome the
emerging risks and challenges prevalent
in the global food industry today.
FSI Global Food Safety
Conference
27 February–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.
IFE
19–22 March 2017,
London
http://excel.london/visitor/whatson/ife-the-international-food-drink
-event-2017
IFE (The International Food & Drink
Event) is the UK’s biggest and most
important food and drink trade event.
Bursting with food and drink inspiration,
IFE welcomes 29,000 buyers who come
to visit 1,350 exhibitors from 57
countries. Occurring just once every
two years, don’t miss your chance to
sample and source thousands of new,
exciting and innovative food and drink
products at this inspirational four day
event.
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. It
is the UK’s only packaging event
designed exclusively for the food & drink
sector. Network with your peers……
discover innovative packaging
solutions……do business face to face…
and much more.
interpack
4 –10 May 2017,
Düsseldorf
www.interpack.com
interpack is the essential event for the
food, beverage, confectionery, bakery,
pharmaceutical, cosmetics, non-food
and industrial goods sectors. No other
trade fair in the world presents the
entire supply chain. At no other trade
fair does the packaging industry provide
all sectors with tailored solutions and
innovative designs based on such a
variety of materials, and it is, of course,
THE event for the packaging 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 four | 2016

66
diary dates
SNACKEX
21–22 June 2017, Vienna
http://www.snackex.com/
SNACKEX is organised by the European
Snacks Association (ESA) and is the
only savoury snack and snack nuts
event in Europe serving as the preeminent
business meeting place for the
whole industry. SNACKEX brings
together all stages of the demand and
supply chain providing a unique
opportunity to buy, sell and network
with top management, qualified buyers
and key decision-makers. Attendees
have numerous opportunities to interact
with peers and like-minded individuals
from around the world both at the
exhibition and during the social
functions which are an integral part of
the event.
IFT
25–28 June 2017,
Las Vegas
http://www.iftevent.org/
The most creative minds in the science
of food and technology will be waiting
for you at IFT17. Share and be
challenged by the latest research,
innovative solutions and groundbreaking
thinking. Take advantage of limitless
opportunities to make new connections
and expand your professional contacts.
Immerse yourself into a community
committed to driving innovation and
global sustainability.
DrinkTec
11–15 September 2017,
Munich
http://www.drinktec.com/
Manufacturers come from around the
globe to meet with suppliers and
distributors at the world's leading trade
fair for the beverage and liquid food
industry. PRO FachHANDEL, the
specialist and order trade fair for the
entire German beverage and
convenience trade, will be held in
Munich for the first time in 2017. It will
take place in parallel to drinktec.
PPMA
26–28 October 2017,
Birmingham
http://www.ppmashow.co.uk/
Are you involved in the buying, financing
or maintaining of machinery? If so you
should be at the PPMA Show. Whether
you are looking for equipment to
process food, pharmaceuticals or
chemicals processing equipment,
packaging or filling equipment or other
components – there are hundreds of
exhibitors to see. The PPMA Show goes
beyond a 'machinery-only' event and
includes those from design, materials &
containers
Polagra Tech
2–5 October 2017,
Poznan
http://www.polagratech.pl/en/polagra-tech_2014/ab
out_the_fair/
Polagra-Tech is divided into three
thematic exhibitions.
Bakery and Conectionery Technologies
Exhibition
Meat Technologies Exhibition
Food Processing Technologies Exhibition
Anuga 2017
7–11 October, Cologne
http://www.anuga.com/anuga/ind
ex-2.php
Numerous sources of inspiration across
more than 280,000 sqm of exhibition
area, pioneering trending topics, an
attractive supporting programme and, of
course, great business opportunities: all
this awaits you at the leading
international trade fair Anuga.
Around 160,000 trade visitors from 192
countries attended Anuga in Cologne
from 10–14 October 2015.
Fi Europe
28–30 November 2017,
Frankfurt
http://www.events.ubm.com/even
t/3550/fi-europe
Launched in 1986, Food ingredients
Europe (Fi Europe) is the global meeting
place for all stakeholders in the food
ingredients industry. Over 500,000
people have attended these shows over
the years, with billions of Euros of
business generated as a result. Fi
Europe is held biennially in a major
European city. It brings together the
world's leading food and beverage
suppliers, research and developement,
production and marketing specialists
and showcases the most diverse range
of new and innovative ingredients and
services.
www.foodmagazine.eu.com issue four | 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 1 2017
PUBLISHED: SPRING
Special Features: Vitafoods – Geneva, May;
Interpack – Dusseldorf, May; Review: IPPE – Atlanta.
COPY: EARLY MARCH PUBLISHED: EARLY APRIL
INGREDIENTS
> Colours and flavours: the natural way
> Energy and sports nutrition
> Sauces and dressings
> Market trends
> Confectionery and biscuits
> Innovations in health
> Enhancing finished products
PROCESSING & PACKAGING
> Meat and poultry packaging
> Frozen food processing
> Automation in the plant
> Coating technologies
> Cost effectiveness production
> Labelling technologies
> Packaging with shelf life in mind
> Liquid packaging technologies
> Packaging with the consumer in mind
> Food packaging
ANALYSIS & QUALITY CONTROL
> Metal detection and food sorting
> Food safety research
> Research round-up
> Laboratory analysis
> Reducing food contamination
www.foodmagazine.eu.com

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