issue 1 2017

foodeurope 

INGREDIENTS PROCESSING & PACKAGING ANALYSIS 

THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE 

www.foodmagazine.eu.com 

Issue 1 2017 

FEATURING 

Previews: 

Vitafoods Europe 

& interpack 

Review: IPPE

Enter the new era 

of MAP packaging 

2 

 

Would you like to check the oxygen content and seal integrity of every single Modified Atmosphere 

Pack (MAP) that leaves your site? You can! With the innovative GEA OxyCheck, you can forget 

wasteful sample testing and the risk that a bad pack reaches a consumer. The GEA OxyCheck is a 

non- invasive oxygen measurement system, so the film and seal remain intact. Nothing is wasted. 

The result is top quality packaged products that meet your customers’ shelf life demands. This is 

not only good for your brand and reputation; it also avoids costly recalls or lawsuits. There’s only 

one option that gives you 100% certainty: the GEA OxyCheck for GEA PowerPak thermoformers.

foreword 

03 

foreword 

Front Cover 

courtesy of GEA 

Welcome to the first edition of foodeurope 

2017. In this edition we have three show 

features: a preview of Vitafoods Europe, a 

preview of interpack and a review of IPPE. 

The rest of the magazine is also packed with 

great articles on ingredients, processing & 

packaging, and analysis & control. 

About Food Europe 

Food Europe is a quarterly magazine covering the food and 

beverage industry in Europe. It facilitates the management 

processes responsible for identifying, anticipating and 

satisfying the needs of the European food industry. 

Publisher: Hoskins & Fall Publishing 

Calle Valiente 12, 03728 Alcalali (Alicante), Spain 

Tel: +34 966 48 2396 

Website: www.foodmagazine.eu.com 

Publisher: John Fall 

e-Mail: john@foodmagazine.eu.com 

Regional Manager, Spain: Ron Smee 

e-Mail: ron@foodmagazine.eu.com 

Managing Editor: Juliet Hoskins 

e-Mail: jhoskins@editor.eu.com 

Sub-editor: Hannah Smith 

e-Mail: hannah@foodmagazine.eu.com 

In ingredients, Goodmills Innovation explains 

how it took part in two EU-funded projects – 

HealthGrain and HealthBread – which set 

out to promote public health by developing baked goods with improved 

nutritional profiles. DuPont Nutrition & Health describes its innovations 

in promoting nutrition for people with small appetites; Gelita explains 

its latest developments in terms of the problems, goals and motivations 

of various consumer groups when it comes to physical exercise; and 

Symrise looks at the processes involved in developing custom-made 

products for its customers. 

In processing & packaging GEA explains how ‘Inspiration is the source 

of innovation’, and how this translates into a powerful means of 

creating differentiation and improving profitability. Bosch Packaging 

focuses on Millennials and how they could easily be bypassed; Videojet 

gives us an overview of thermal transfer overprinting in the form of an 

interview; and Glatt Ingenieurtechnik explains how to safely stabilise 

vitamins and probiotics. 

In analysis & control, DLA Piper discusses ‘The glucosamine case: 

Implications for marketing ‘borderline products’ as food supplements in 

the UK’; and Bühler explains how it has unlocked the secret to turning 

a byproduct of the pitted olive and olive oil industry into a new, natural, 

‘super’ ingredient for the food, pharmaceutical and cosmetic industries. 

Finally, Lessafre Human Care discusses research into ibSium®’s 

efficacy in managing the symptoms of gastrointestinal disorders. 

I hope you enjoy reading our latest edition of foodeurope. Our next 

edition will focus on the IFT. Let me know if you will be at Vitafoods 

Europe, I look forward to meeting you. 

Juliet Hoskins 

Editor 

Designer: Zoe Sibley 

e-Mail: zoe.sibley@btinternet.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. 

The contents of this publication are protected by copyright. 

All rights reserved. 

www.foodmagazine.eu.com issue one | 2017

04 

contents 

contents 

08 

13 

Industry News 

A round-up of industry news 

Show preview: Vitafoods Europe 2017 

As well as being a key sourcing event, Vitafoods Europe helps visitors make the most of opportunities and 

overcome challenges. Both the main trade show and the newly revamped Vitafoods Education Programme offer a 

wealth of expert advice. Vitafoods Europe is very much a global affair. Last year visitors travelled from 114 

different countries, and this year’s event will host companies and ingredients from six continents. 

www.vitafoods.eu.com 

Ingredients 

24 

26 

28 

32 

A new generation of whole grain flours 

Continuously on the lookout for novel products, GoodMills Innovation took part in two EU-funded projects – 

HealthGrain and HealthBread – which set out to promote public health by developing baked goods with improved 

nutritional profiles. One of the main goals was to offer a unique taste profile that would make whole grain products 

more appealing for the mass market. 

Goodmills Innovation 

Poor appetites need nutrition with appeal 

Undernourishment is a real problem for hospital patients. A small appetite, often combined with an impaired sense 

of taste or swallowing difficulties, mean that many don’t eat enough to maintain their weight and speed up their 

recovery. Overall, around 40% of hospital patients are believed to be at nutritional risk. At Aalborg University Hospital 

in Denmark, a multidisciplinary team of doctors, nurses, researchers and kitchen staff joined forces with 

DuPont Nutrition & Health to change that. 

DuPont Nutrition & Health 

Making workouts more effective 

As more and more people adopt healthier lifestyles, the markets for sports and active nutrition products look set 

to continue to enjoy their current prosperity and growth. But for this to be optimised, manufacturers must give 

consumers what they want. GELITA, the leading manufacturer of collagen proteins, has conducted qualitative research 

in the US, the UK and Germany to learn more about the problems, goals and motivations of various consumer 

groups when it comes to physical exercise. 

GELITA AG 

Sweet Temptation 

Hundreds of people stroll down Rue de Lévis on this early afternoon in November, past the chocolatiers displaying 

their candied wares in beautifully decorated windows, past little artisan bakeries selling crispy baguettes and enticing 

croissants, past a butcher offering juicy spring chickens and steaks in its refrigerated display cases. The 

shoppers in Paris’s 17th arrondissement carry small paper bags or cardboard boxes. 

Symrise AG 

35 

Show preview: interpack 2017 

interpack is the essential event for the food, beverage, confectionery, bakery, pharmaceutical, cosmetics, nonfood 

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. 

www.interpack.com 


VISIT US AT 

VITAFOODS EUROPE 

9-11 1 MAY 

2017 

STAND E22 

Healthy Thinking. 

It’s What’s Inside. 

What’s inside a nutrition bar besides great taste and a texture everyone 

loves? For starters, there’s serious nutrition, backed by the insights and 

science that only DuPont health and wellness experts can offer. We bring 

an unmatched level of expertise to the table – spotting trends, identifying 

consumer needs, and applying our knowledge to formulate the best mix 

of taste and nutrition that science can deliver. That’s what’s really inside 

the foods and beverages we help create. And it’s what sets us apart. Take a 

deeper look at a partnership with DuPont Nutrition & Health and discover 

what’s really inside. 

Visit dupont.com/itswhatsinside to learn more. 

DuPont 

Nutrition & Health 

Welcome to the Global Collaboratory.

06 

contents 

41 

45 

47 

50 

Processing & Packaging 

Packed with inspiration 

Inspiration is the source of innovation. And innovation – from food producers as well as machine manufacturers – is 

a powerful means of creating differentiation and improving profitability. This is why GEA has ‘Packed with 

inspiration’ as its theme for the company’s stand at interpack 2017. The systems for packaging and processing of 

food, confectionery, dairy, bakery and beverages show how GEA’s product development is inspired by market 

trends and customer requirements. 

www.gea.com 

Millennials misunderstood 

As demographics go, Millennials haven’t had the best reputation over the years. Born between the early 1980s and 

the 2000s, they are commonly seen as the Peter Pan generation – delaying the passage into adulthood and 

financially unstable. 

Bosch Packaging Technology 

Thermal Transfer Overprinting (TTO): An interview with Videojet 

In this Q&A, Drew Weightman, Global Business Unit Manager for Thermal Transfer Overprinters (TTO) at Videojet 

Technologies, looks at the challenges manufacturers face with regard to coding and marking onto flexible packaging 

and the areas in which TTO can help to improve efficiency and code quality. 

www.videojet.com 

How to safely stabilise vitamins and probiotics 

furnished with a functionally protective coating to ensure their safe transport through the intestinal tract. 

Furthermore, the surface treatment guarantees their release at a well-defined point in time. Hot-melt fluidised bed 

granulation provides a variety of possibilities for product design. 

Glatt Ingenieurtechnik 

53 

Show review: IPPE does it again: Sets three new records for 2017 

International Production & Processing Expo (IPPE) had a great year with 31,649 poultry, meat and feed industry 

leaders from all over the world in attendance, setting a new record. There were also 1,273 exhibitors with more 

than 533,000 square feet of exhibit space, another new record. 

www.ippeexpo.com 

55 

59 

60 

Analysis & Control 

The glucosamine case: Implications for marketing ‘borderline products’ as food supplements in the UK 

Last year, in R. (on the application of Blue Bio Pharmaceuticals Ltd) v Secretary of State for Health [2016] 

EWCA Civ 554, the Court of Appeal quashed the decision by the Medicines and Healthcare Products Regulatory 

Agency (MHRA) not to classify certain glucosamine-containing products (GCPs) as medicinal products, and left 

the MHRA in light of the court’s decision to re-visit the question as to whether some or all GCPs that are sold in 

the UK as food supplements should be classified as medicinal products. 

DLA Piper UK LLP 

Bühler optical sorting technology sows the seeds of success for Spanish olive processor 

The Bühler Group has unlocked the secret to turning a byproduct of the pitted olive and olive oil industry into a 

new, natural, ‘super’ ingredient for the food, pharmaceutical and cosmetic industries. 

The Buhler Group 

Meta-analysis confirms ibSium ® ’s efficacy in managing symptoms of gastrointestinal disorders 

Lesaffre Human Care, supplier of quality ingredients from yeast and bacteria fermentation for the global human 

care markets, is excited to announce the recent release of the findings of a metaanalysis investigating ibSium ® ’s 

benefits on gastrointestinal disorders in the World Journal of Gastroenterology. 

Lesaffre Human Care 

62 

66 

Company News 

Diary Dates 

67 

Media Plan – Issue 2 2017 


F L A V O U R S 

DEVELOP A TASTE 

FOR OUR KNOW-HOW 

www.mane.com 

2011

08 industry news 

Health claims regulation is top challenge for 

nutrition companies, survey shows 

Nutrition companies view stricter EU regulation as a greater 

challenge than the state of the global economy, new research has 

shown. Meanwhile, Brexit is not widely expected to have a major 

impact on the European nutrition industry. 

The organisers of Vitafoods Europe surveyed 190 visitors and 

exhibitors to the event, which takes place between 9–11 May 

2017, Palexpo, Geneva. When asked to consider the three biggest 

challenges facing their company, 43% named stricter regulation, 

while 35% were concerned about higher prices for raw materials 

and 27% cited the state of the global economy. 

Six in ten (60%) said health claims was the main area of EU regulation affecting their companies, ahead of trade 

regulations (14%) and labelling regulations (13%). Almost nine in ten (87%) considered it important that a nutrition 

ingredient or product is associated with an EFSA-approved health claim. 

A quarter (24%) of respondents considered the current EU regulatory environment to be unhelpful to their companies, 

although significantly more (37%) considered it helpful. 

The findings come as the organisers of Vitafoods Europe announce a new resource to help companies navigate the 

regulatory maze. Visitors with any questions about regulation or certification will be able to have a one-to-one 

consultation with experts in the new Advice Centre. 

Meanwhile, the UK’s decision to leave the EU did not rank highly as a concern for respondents. When asked what impact 

they thought Brexit would have on the European nutrition industry, 36% said it would have no impact, 32% said they didn’t 

know, 22% said it would be either very negative or fairly negative; and 10% said it would be either very positive or fairly 

positive. n 

Even one infected chicken could have a global impact 

With the USDA’s confirmation of Avian Influenza in southern Tennessee, 

Alabama, and now Kentucky, the virus has struck the United States for the 

fourth year in a row. Since the first reported case in 2014, over 40 million 

chickens and turkeys have died or been euthanised across 15 states in the 

US. Until recently, the last highly pathogenic bird flu was found in a 

commercial turkey flock in Indiana in January 2016. 

According to the World Organization for Animal Health, 13 strains of Avian 

Influenza were detected in 77 countries between January 2014 and 

December 2016. After the outbreak two years ago, Mexico and Canada 

introduced state or regional bans on US broiler exports, and China imposed 

a national ban. With news of the recent outbreak, Hong Kong, South Korea 

and Taiwan have all halted imports of US poultry. 

“Even one infected chicken house could have a global impact,” said Mark Leggett, president of the Mississippi Poultry 

Association. “One of the worst impacts from the bird flu in the US is the impact on global trade. We export a large 

percentage of poultry products to other countries around the world.” 

The USDA’s National Veterinary Services Laboratories (NVSL) cautioned the public that the strain of Avian Influenza 

experienced in Tennessee is not the same as the H7N9 virus that has impacted poultry and infected humans in China and 

across Asia. 

“Fortunately, there have been no reported cases of strains of Avian Influenza affecting humans in the US as a result of the 

recent outbreak. In fact, all poultry flocks in the United States are tested prior to processing to make sure they are healthy 

and free of any virus,” Leggett continued. “American consumers have a high degree of confidence in the safety of our food 

supply, and that confidence is well placed.” n 

Source: Sanderson Farms 


industry news 

09 

Antimicrobial resistance remains high 

Bacteria found in humans, 

animals and food continue 

to show resistance to widely 

used antimicrobials, says 

the latest report on 

antimicrobial resistance 

(AMR) in bacteria by the 

European Food Safety 

Authority (EFSA) and the 

European Centre for 

Disease Prevention and Control 

(ECDC). The findings underline that AMR poses a serious 

threat to public and animal health. Infections caused by 

bacteria that are resistant to antimicrobials lead to about 

25,000 deaths in the EU every year. 

Vytenis Andriukaitis, EU Commissioner for Health and Food 

Safety, said: “Antimicrobial resistance is an alarming threat 

putting human and animal health in danger. We have put 

substantial efforts to stop its rise, but this is not enough. We 

must be quicker, stronger and act on several fronts. This is why 

the Commission will launch a new Action Plan this summer 

that will give a new framework for future coordinated actions 

to reduce the spread of antimicrobial resistance.” 

The report shows that in general multi-drug resistance in 

Salmonella bacteria is high across the EU. However, experts 

note that resistance to critically important antimicrobials used 

to treat severe human cases of Salmonella infection remains 

low. Salmonellosis, the disease caused by these bacteria, is 

the second most commonly reported foodborne disease in the 

EU. n 

Budget 2017 – Canada to capitalise on 

agri-food for innovation and growth 

Food & Consumer Products of 

Canada (FCPC) applauds the 

government for highlighting agrifood 

as one of three industries in 

Canada with ‘great potential for 

growth and job creation’ and 

featured as a key component of 

the Innovation Agenda in the 2017 

federal budget. The government 

stated, “Canada is in a uniquely 

strong position to capitalise on 

global agri-food growth.” 

“We are very pleased with the government’s bold strategy to 

grow the agri-food sector,” says Michael Graydon, CEO. 

“Budget 2017 reflects FCPC’s efforts over the years with the 

federal government to highlight the sector’s importance and 

proactively position the industry as a partner in driving 

innovation and inclusive growth.” n 

A third (32%) of Brits reduce or 

limit their alcohol intake 

While the majority of Brits enjoy a tipple, it 

seems today’s consumers are taking a more 

conservative approach towards their alcohol 

consumption. Indeed, new research from Mintel 

reveals that as many as one third (32%) of all 

Brits have reduced or limited their alcohol intake 

over the past 12 months in comparison to what 

they would usually consume. What is more, half 

(51%) of the 

nation’s beer, wine 

and cider drinkers 

say they are 

drinking less 

alcohol than a few 

years ago, 

confirming Brits 

are actively 

moderating their 

drinking habits. 

While many 

glasses may now 

be half empty, it 

is economical 

factors which are 

encouraging consumers to cut back. Over two in 

four (44%) Brits who have reduced their alcohol 

have done so in order to save money, while 41% 

of those choosing to limit alcohol intake have 

done so to lose or avoid gaining weight. 

Improving personal health (39%) is also a notable 

trigger for cutting down and a further 30% have 

cut back to reduce the risk of disease. 

Additionally, some 14% of all those who have cut 

back on alcohol have done so because they are 

worried about becoming dependent on alcohol 

and the same proportion (14%) have cut back to 

stay within current NHS and government 

guidelines. 

The consumers most likely to have cut back at 

some point are those aged 25–34 (35%) and 

35–44 (36%); meanwhile, geographically this 

peaks at 41% in the North East and dips to 27% 

in the South East/East Anglia. 

Today, one fifth (19%) of adults report they do 

not drink alcohol, with a slightly higher proportion 

of women (22%) than men (17%) being 

teetotal. n 

A ROUND-UP OF 

INDUSTRY NEWS 



EFSA to give advice on the intake of sugar added to food 

EFSA will provide scientific advice on the daily intake of added sugar in food by 

early 2020. The Authority aims to establish a science-based cut-off value for 

daily exposure to added sugars from all sources which is not associated 

with adverse health effects. The work will be carried out following a request 

from Denmark, Finland, Iceland, Norway and Sweden. 

Added sugars from all sources comprise sucrose, fructose, glucose, starch hydrolysates such as glucose syrup, highfructose 

syrup, and other sugar preparations consumed as such or added during food preparation and manufacturing. 

The adverse health effects under consideration will include body weight, glucose intolerance and insulin sensitivity, type-2- 

diabetes, cardiovascular risk factors, as well as dental caries. In its assessment, EFSA will look at the general healthy 

population, including children, adolescents, adults and the elderly. 

The advice will guide Member States when establishing recommendations for the consumption of added sugars and in 

planning food-based dietary guidelines. 

Sweden is coordinating the request to EFSA on behalf of the five Nordic countries. Annica Sohlström, the Director 

General of the Swedish National Food Agency, said: “We welcome EFSA’s acceptance of the mandate which reflects the 

need to scientifically evaluate the links between added sugar and health at a European level.” 

What is going to happen next? 

EFSA will establish an ad-hoc working group with expertise in dietary exposure, epidemiology, human nutrition, dietrelated 

chronic diseases and dentistry. The five Nordic countries that initiated this mandate will be invited to the working 

group as observers. 

EFSA will use its established methodology to develop a protocol on how to carry out the assessment. Known as 

Prometheus – PROmoting METHods for Evidence Use in Scientific assessments – the method shows how EFSA selects 

evidence, how this evidence contributes to the risk assessment and how EFSA reports on the entire process and it results. 

In line with its commitment to openness and transparency, EFSA will engage with stakeholders throughout the assessment 

process. It will hold two public consultations, inviting feedback on the draft protocol in the first half of 2018 and on the 

draft opinion in late 2019, which will also involve a face-to-face meeting with stakeholders. n 

CPEPC says Mercy for Animals’ real agenda is to 

eliminate meat protein from Canadians’ diets 

The Canadian Poultry and Egg Processors Council (CPEPC) says Mercy 

for Animals (MFA) is not being forthright and transparent about their real 

purpose which is to stop the consumption of animal protein in Canada. 

Instead of being clear about their overall agenda MFA uses tactics 

focusing on misleading and sensational stories about the treatment of 

animals to threaten and intimidate the industry and our customers into 

using standards set by the activist group. These accusations by MFA do 

not represent modern day chicken farming or processing in Canada and 

for MFA to use them as part of a broader activist agenda is irresponsible 

and unacceptable. 

Robin Horel of CPEPC says “Canadian processors uphold very high levels of animal welfare and will continue to do so 

because it is a critical priority for the industry and because we care. Our industry is committed to producing safe, 

nutritious, ethically produced, affordable poultry. We don’t believe Canadians who eat more chicken than any other meat 

want us to stop producing poultry. As always, we will continue to ensure poultry production meets the highest regulatory 

standards.” 

Canada’s chicken processors purchase chickens from Canadian farmers certified by the Chicken Farmers of Canada 

(CFC), which represent a single, national high standard of care under the CFC Animal Care Program. CFC’s Animal Care 

Program is based on the Codes of Practice produced through the very robust National Farm Animal Care Council process. 

The CFC program is mandatory, audited by a third party and regularly revised to reflect best practices. n 


industry news 

11 

Pectin market to reach US$1.9 billion by 2025 

The global pectin market is expected to reach US$1.9 billion by 2025, according to a 

new report by Grand View Research, Inc. The rising demand for the consumption of 

the natural and organic product, owing to various health benefits related to it, is 

expected to surge the demand for pectin globally. 

Major raw materials used for the production of pectin are apple and dried citrus 

peel. Pectin is regarded as a safe food substance through various government food 

agencies. Its usage and composition are regulated under food additive law by 

various countries. It has also been considered as an Acceptable daily intake (ADI) 

by the various scientific committee for Food such as FAO, WHO, & JECFA, and is 

listed on that basis in the Codex General Standard for Food Additives. 

The major business players in the industry invest extensively in R&D in order to develop their product portfolio with 

superior product properties to meet the growing industry demand. Herbstreith & Fox is one such pectin manufacturer, 

engaged in research activities and product development. Numerous participants also incorporate third-party R&D 

companies to gain a competitive advantage. 

Key findings from the report suggest: 

n The global pectin market is expected to reach 1.9 billion by 2025, growing at an anticipated CAGR of 7.1% from 2016 

to 2025. 

n The food & beverage application dominated the industry with over 40%of the market share in 2015, owing to its wide 

usage in confectionery, and carbonated drinks. 

n Bakery and dairy application is also a potential market for pectin, owing to the usage of product in fruit preparations 

for yoghurts and fruit filling for bakery products. 

n Europe dominated the pectin market in 2015 and is projected to show the same growth trend over the next nine 

years. 

n Asia Pacific is expected to witness the fastest growth rate with an anticipated CAGR of 7.8% from 2016 to 2025. 

n India and China are expected to show a significant growth trend in Asia Pacific region, owing to changing lifestyle 

trend and consumer preference for conventional food. 

n In Asia, China is the biggest producer and Japan is the biggest importer of pectin. n 

Over-55s in France more likely than average to prefer sparkling water to still 

With a potential link between thirst-quenching appeal and cold carbonated drinks, 

Mintel research reveals that over-55s in France are more likely than average to prefer 

sparkling water to still. Such preference, combined with the country’s ageing 

population, could present opportunities for bottled water companies to better engage 

with this group, particularly considering older people are at high-risk for dehydration. 

The relationship between drinking to quench a thirst and drinking to hydrate was the 

focus of a recent study published in November 2016 by Rutgers University in New 

Jersey. The study’s participants were asked to drink a certain amount of water from 

an opaque glass, and then indicate how much water they believed they had drunk. In 

what the researchers described as a ‘volume illusion’, the drinkers thought they had 

drunk a larger volume of water when it was cold and carbonated than when it was 

still and at room temperature. Although drinks consumed at room temperature and 

without carbonation hydrate just as effectively as cold and carbonated beverages, these latter features make 

beverages more appealing to consume, helping to stave off dehydration, or so the study claims. This is a particularly 

pertinent area for seniors, who are at high risk of dehydration owing to physiological changes like a reduced sensation of 

thirst, and also reduced functionality of the kidneys. 

In light of these findings, it is interesting to note that bottled water users aged over-55 in France are less likely than 

younger adults to prefer still bottled water, and more likely than average to prefer carbonated water. As suggested by the 

study, the reason could be that the rewarding sensation of feeling their thirstiness quenched heightens the appeal of 

carbonated water for older adults. n 

Source: Mintel 



UN approves US$22 million loan to boost agricultural 

work to prevent famine in Somalia 

The United Nations agricultural agency will be further scaling up its activities in 

drought-hit regions of Somalia thanks to a US$22 million loan approved by the 

UN emergency response fund. 

“More than 2.9 million people are at risk of famine and many will predictably die 

from hunger if we do not act now,” said the UN Emergency Relief Coordinator, 

Stephen O’Brien, in a news release. 

As under-secretary-general, Mr. O’Brien heads the UN’s Office for the 

Coordination of Humanitarian Affairs (OCHA), which manages the Central Emergency Response Fund (CERF). 

“CERF is one of the fastest ways to enable urgent response to people most in need,” he said, explaining that the loan will 

bridge a crucial gap and allow FAO to immediately save lives and livelihoods of farmers and herders until additional funds 

from donors are received. 

This effort is part of the international response to prevent another famine in Somalia five years after the previous one 

devastated the country. 

Across Somalia, 6.2 million people will face acute food insecurity through June 2017. Of these, nearly three million people 

are in Phases 3 (crisis) and 4 (emergency) of the five-phase International Phase Classification for Food Security (IPC), 

representing more than a two-fold increase from six months ago. Phase 5 is famine. 

“Livelihoods are people’s best defence against famine and this US$22 million loan is critical to FAO’s famine prevention 

and drought response in Somalia,” said FAO Deputy Director-General for Programmes, Daniel Gustafson. n 

Sugar confectionery market expected to reach US$55,594 million, by 2022 

According to a new report published by Allied Market Research titled, ‘Sugar Confectionery Market – Global Opportunity 

Analysis and Industry Forecast, 2014–2022’, the global sugar confectionery market was valued at US$44,481 million in 

2015, and is projected to reach US$55,594 million by 2022, growing at a CAGR of 3.2% from 2016 to 2022. Asia-Pacific 

held more than two-fifths share of the global market in 2015. 

Sugar confectioneries are referred to as food products containing high sugar content such as candies, chocolates, 

caramels, gums, and cookies, and various types such as. In addition, they include variety of products from inexpensive, to 

individually wrapped sweets, and to sweets with sophisticated packaging. 

The factors that drive the growth of global sugar confectionery market include increase in the retail market and expansion 

of product portfolio. In addition, the increase in disposable income of consumers in developing countries and the shift of 

trend towards gifting confectionery items, incessant R&D, expansion by key players, emphasis on promotional activities & 

social media marketing, and advertising campaigns has led to an augmentation in the global sugar confectionery market. 

However, high raw material prices are expected to hamper the growth of this market in the near future. Moreover, the rise 

in demand for dark chocolates and sugar free chocolates are also anticipated to restrain the growth over the forecast 

period. Major factors projected to impede the market growth are the increase in awareness among consumers about 

health concerns and the rise in incidence of diabetes globally. 

Based on product type, the market is segmented into hard-boiled sweets, caramels & 

toffies, gums & jellies, medicated confectionery mints and others. Hard-boiled 

sweets accounted for maximum share in the global sugar confectionery market 

in 2015. Caramels & toffies and gums & jellies segments collectively 

accounted for more than two-fifths of the market share in 2015. 

Key findings of the Sugar Confectionery Market: 

In terms of value, the medicated confectionery segment is expected to 

expand at a CAGR of 3.9% during the forecast period. Asia-Pacific is 

estimated to maintain its lead position throughout 2022, growing at a CAGR 

of 4.2%, in terms of value. China occupied approximately half of the total Asia-Pacific sugar 

confectionery market in 2015. India is expected to grow at the highest CAGR of 5.1% in 

terms of value. n 

SOURCE Allied Market Research 


show preview: vitafoods europe 13 

Brave new world – Nutrition industry 

optimistic despite political uncertainty 

Vitafoods Europe: 9–11 May 2017, Palexpo Geneva 

Political and economic uncertainties have failed to dent optimism in the nutrition industry, research 

carried out exclusively for Vitafoods 2017, the global nutraceutical event, has shown. 

There has been speculation about 

the impact that political shocks 

such as Brexit will have on the 

industry. But research by the 

organisers of Vitafoods Europe 

paints an overwhelmingly positive 

picture, with excitement about 

consumer awareness and 

developing markets on the rise. 

Visitors to the event* were asked 

how they felt about the future of 

their businesses in terms of sales 

performance and profitability. 

Nearly nine in ten (88%) said they 

felt either very positive or quite 

positive. When the same question 

was asked last year, 87% said they 

were either very or quite positive, 

suggesting that industry optimism 

has not diminished over the past 

twelve months. 

Chris Lee, Managing Director, 

Global Health and Nutrition 

Network, Europe, Informa 

Exhibitions said: “It’s a sign of the 

resilience and resourcefulness of 

our industry that even in a period of 

political uncertainty, companies are 

focusing on opportunities rather 

than problems. With consumers 

increasingly interested in nutrition, 

markets opening up across the 

world, and innovative new 

ingredients emerging, there’s a lot 

to be excited about. Vitafoods 

Europe helps visitors understand 

those opportunities and make the 

most of them. But there will always 

be challenges too, and part of our 

role is to support the industry in 

meeting them.” 

Given the mood of optimism, it 

seems fitting that this year’s 

Vitafoods Europe, the global 

nutraceutical event, is expected to 

be the biggest ever. The first event 

took place in 1997 – there were 100 

exhibitors, and just over 1000 

attendees. This year there are 

expected to be over 1000 exhibitors 

and over 18,500 visitors. The 

stature of Vitafoods Europe has 

grown too. It is firmly established as 

the place to be for anyone who 

wants to do business, source new 

ingredients and products, learn and 

network in the global nutraceutical 

industry. They will have access to a 

range of attractions across four key 

market areas: ingredients & raw 

materials, branded finished 

products, contract manufacturing & 

private label, and services & 

equipment. 

Helping the industry explore 

opportunities 

As well as being a key sourcing 

event, Vitafoods Europe helps 

visitors make the most of 

opportunities and overcome 

challenges. Both the main trade 

show and the newly revamped 

Vitafoods Education Programme 

offer a wealth of expert advice. 

When asked to name the three 

biggest opportunities for their 

companies, over half the survey 

respondents (53%) identified 

increased consumer awareness of 

nutrition, up from 50% last year, and 

a third (33%) chose growth in 

developing markets – up from 24%. 

Four in ten (41%) cited innovation 

through new ingredients. 

Vitafoods Europe is the place to 

discover and explore these 

opportunities. Year on year, 

businesses use the event as a 

platform for launches, and hundreds 

of new ingredients will be exhibited 


14 

show preview: vitafoods europe 

and demonstrated at this year’s 

event, 90 of them in the New 

Ingredients Zone alone. 

There will also be plenty of 

innovation on show in the New 

Products Zone, and the 

Springboard Pavilion will provide a 

space to engage with entrepreneurs 

at the cutting edge of the nutrition 

sector. For visitors who like their 

information bite-sized, the unique 

Vitafoods Launchpad will offer 

concise, highly focused exhibitor 

presentations about the latest 

products and ingredients. 

New for 2017, the Vitafoods 

Innovation Centre, in association 

with analyze & realize GmbH, will 

offer free consultations on product 

development, scientific marketing, 

licensing opportunities, regulation 

and market access. Visitors who 

take advantage of the Innovation 

Tours in association with 

NutriMarketing will be able to take 

a guided tour around carefully 

selected exhibitors. And for those 

who prefer to find their own way 

round, four self-guided Discovery 

Trails will show the way to Sports 

Nutrition suppliers; New Exhibitors; 

Exhibitors looking for Distributors; 

and Advice and Expertise. 

Last year, one in five visitors to 

Vitafoods Europe listed probiotics 

as one of the categories they were 

most interested in, and this will be 

the focus of the new Probiotics 

Resource Centre in association with 

the International Probiotics 

Association. This dedicated 

knowledge hub will enable visitors 

to understand everything there is to 

know about Probiotics – from the 

latest breakthroughs in technology 

to analysis of consumer trends. 

As well as showcasing new 

products and ingredients, Vitafoods 

Europe helps visitors learn more 

about the markets in which they 

operate, with hundreds of industry 

figures offering valuable business 

insights, as well as addressing 

complex legal, regulatory, and 

ethical issues. In the Market & 

Trend Overview, experts from 

Innova Market Insights will explain 

the latest innovations and emerging 

industry trends. Topics will include 

the Top 10 trends for 2017, 

Cognitive Health, and Heart Health. 

Visitors to Vitafoods Centre Stage 

will hear from expert speakers 

including Inga Koehler of Pfizer 

Consumer Healthcare who will 

address upper limits for vitamins 

and minerals in Europe. 

Meanwhile, the Life Stages Theatre 

will review the bespoke nutrient 

requirements needed throughout 

the stages of a person’s life. 

Elsewhere, the Exhibitor 

Part of the role of 

Vitafoods Europe is to 

help the industry prepare 

for opportunities 

approaching on the 

horizon, and the survey 

suggests that personalised 

nutrition is the 

next big trend to look 

out for 

Presentation Theatre will showcase 

35 presentations from a wide range 

of global exhibitors. Experts from 

around the world will also be 

sharing results from clinical trials 

and research projects through 

Poster Presentations. 

For those enjoy the competitive 

side of things, the Vitafoods 

Venture Den will be an informal, 

fast-paced pitching competition for 

entrepreneurial businesses looking 

to raise finance and forge strategic 

partnerships. And 15 professionally 

screened companies will be seeking 

investors or strategic partners in 

the NCN Investor Meeting, in 

association with Nutrition Capital 

Network. Meanwhile, the 

NutraIngredients Awards will take 

place for the third time. 

Vitafoods Europe is very much a 

global affair. Last year visitors 

travelled from 114 different 

countries, and this year’s event will 

host companies and ingredients 

from six continents. There will be 12 

International Pavilions – more than 

ever before – with dedicated spaces 

for exhibitors from Germany and 

Canada for the first time. 

Helping companies solve 

problems 

As well as allowing companies to 

explore and understand 

opportunities, Vitafoods Europe 

helps them deal with the challenges 

they face. 

Foremost among these, the survey 

suggests, is stricter regulation, 

which was identified as a 

challenge by 44% of survey 

respondents. 

Visitors with any questions about 

regulation, certification, market 

research or product development 

will be able to have a one-on-one 

consultation with experts in The 

Advice Centre. Meanwhile, 

Vitafoods Centre Stage will host a 

keynote panel discussion about the 

impact of EU regulation on 

innovation in the ingredient sector. 

Speakers will include Petr Mensik, 

EU Affairs Manager at EU 

Specialty Food Ingredients and 

Beate Kettlitz, Director of Food 

Policy, Science and R&D at Food 

Drink Europe. 

The Vitafoods Europe Education 

Programme: Tailored content for 

everyone’s needs 

The Vitafoods Europe Education 

Programme will run alongside the 

exhibition. Previously known as the 

Vitafoods Europe Conference, it will 

deliver targeted, high-value content 

focused on delegates’ individual 

business roles. 

Based on feedback from last year, 

the Programme will be separated 

into three distinct platforms to give 

delegates more flexibility to access 

content aligned with their particular 

areas of interest. For those seeking 

high-level technical knowledge, 

there will be seven R&D Forums 

which will showcase the latest 

applied nutrition science. Each will 

be dedicated to particular 

ingredients: Omega-3s, 

phytosterols, polyphenols, vitamins, 

dietary fibres, proteins and 

ingredients from India. The Forums 

will be delivered by world-leading 



experts, including Prof. Dr. Clemens 

von Schacky of Ludwig-Maximilians 

University in Munich who will 

explain ‘Why you want to have a 

high HS-Omega-3 Index’ and Dr 

Anna-Marjah Aura of the VTT 

Technical Research Centre in 

Finland, who will discuss dietary 

fibre-intestinal microbiome 

interactions. 

A series of Business Workshops will 

present best practice for business 

growth, market access and 

streamlined supply chains for 

management and senior-level 

professionals in sales and 

marketing. Each of the sessions will 

focus on one of four key areas: 

ingredient registration and 

regulation; market insights and 

trends; marketing strategies; and 

botanicals. Speakers will include 

Professor Vittorio Silano, Professor, 

Medical School, II University of 

Rome, and Chairman of the EFSA 

Scientific Committee Working 

group on Botanicals. 

The full-day Probiotics Summit, 

produced with the assistance of the 

International Probiotics Association, 

will explore the current market and 

regulatory environment, as well as 

the latest developments in R&D. 

Speakers will include new IPA EU 

Executive Director, Rosanna Pecere, 

and Professor Michael Messora of 

the University of São Paulo. 

An eye on future trends 

Part of the role of Vitafoods Europe 

is to help the industry prepare for 

opportunities approaching on the 

horizon, and the survey suggests 

that personalised nutrition is the 

next big trend to look out for. 

Visitors were asked what they saw 

as the three most important trends 

for the industry. For the short term 

(over the next 12 months) 

personalised nutrition was picked 

by one in five respondents (19%). 

However, when they were asked to 

think about the long term (the next 

three years) over a third (35%) 

identified it as an important trend. 

The figures reflect the emergence 

of new possibilities such as 

individualised dietary guidelines, 

wearable technology, and 

personalised nutrition based on 

genetic testing. 

These will be among the topics 

discussed in one of the Business 

Workshops in the Vitafoods Europe 

Education Programme, with experts 

from New Nutrition Business UK 

explaining why ‘personalisation is 

the new normal.’ In the exhibition, it 

will be the focus of a panel 

discussion titled ‘Health by Design: 

The Future of Personalised 

Nutrition’ where speakers will 

include Dr Astrid Stuckelberger of 

the Institute of Global Health at the 

Faculty of Medicine, University of 

Geneva. 

Back by popular demand 

Naturally, many of the attractions 

that have proved a hit in recent 

years will be making a comeback at 

Vitafoods Europe 2017. 

After a successful debut in 2015, 

the Omega-3 Resource Centre, run 

in association with Omega-3 

experts, GOED (the Global 

Organization for EPA and DHA 

Omega-3) has become a popular 

draw. Visitors will be able to hear 

expert presentations on market 

trends and on the latest R&D, 

including current expert thinking on 

the roles of Omega-3s in human 

physiology. They will also be able to 

sample a wide range of ingredients 

and products from GOED members. 

The growth of sports nutrition as a 

category has been a significant 

industry success story in recent 

years, and will be an important 

focus at this year’s event. Dr Adam 

Carey, Chair of the European 

Specialist Sports Nutrition Alliance 

(ESSNA), will chair a panel 

discussion on Vitafoods Centre 

Stage titled ‘A New Era of 

Innovation in Sports Nutrition’. 

More experts will be on hand in the 

Sports Nutrition Zone, which 

enjoyed a successful debut in 2016. 

This year the Zone will be 

sponsored by Friesland Campina 

DMVD and will include product 

showcases and a sampling bar. 

Visitors will also be able to access 

one-to-one Sports Nutrition 

Regulation Advice – specifically on 

sports nutrition supplements. 

Other popular features returning in 

2017 include the Vitafoods Tasting 

Centre, where attendees will be 

able to experience new functional 

foods and beverages for specific 

health needs, and the Packaging 

Innovation Centre, which will cover 

advances in packaging technology, 

with a focus on design, delivery 

systems, convenience, labelling and 

sustainability. 

However you feel about what else is 

happening in the world, there is no 

doubt that this is an exciting time to 

be in the nutrition industry. And 

with a diversity of new ingredients 

on show, as well as access to expert 

advice and the latest scientific 

information, Vitafoods Europe is the 

place to explore the opportunities 

ahead for your business. n 

Vitafoods Europe 2017 


*Survey of 143 people who have visited Vitafoods Europe in the past, and/or will visit the 2017 event. 


16 


Lipofoods: New palm-free, water-dispersible 

phytosterols 

Lipofoods SLU launches a palm-free formulation of its 

LIPOPHYTOL ® phytosterol system. This highly concentrated, waterdispersible 

source of plant sterols in an easy-to-use format is 

designed to support cardiovascular health and is suitable for use in 

a range of food, beverage and supplement products. 

Phytosterols have been shown to help lower total and LDL 

cholesterol but, due to insolubility in water, incorporating them into 

food and beverage formulations has been challenging. LIPOPHYTOL ® provides an 

innovative delivery system that has a demonstrated ability to increase phytosterol solubility in food 

and beverage matrices. 

Studies in vivo have shown that LIPOPHYTOL ® is more effective than raw phytosterols in decreasing 

CVD-associated risk factors of a high fat diet. This new LIPOPHYTOL ® formulation was developed 

without the use of palm-oil derivatives, based on growing consumer concerns over refined palm oil and 

awareness of the ecological impact of standard palm oil cultivation. 

Lipofoods, a Lubrizol Company, specializes in the development and production of microencapsulated functional 

ingredients, providing nutritional and technical solutions for the food, beverage and dietary supplement 

industries. n 

Stand F52 

(with Denk 

Ingredients 

GmbH) 

www.lipofoods.com 

Lallemand Health Solutions: KEEP CALM. 

PROBIO’SITIVE. 

A tradeshow can be a stressful event! For this edition of Vitafoods 

Europe, Lallemand Health Solutions, a pioneer in probiotic solutions, is 

pleased to showcase its range of probiotics for stress and mood balance: 

probiotics for the Brain-Gut Axis. In addition, the company will highlight 

its range of complete probiotic solutions for Active People and Hearty 

Kids, along with its specifically designed offers for Gut Health, Oral 

Health, Women’s Health and Immunity. 

Over the past decade, the interaction of probiotics with the brain-gut 

axis has been strongly documented. As pioneer in the probiotic industry 

since 1934, Lallemand Health Solutions has committed to this new field of research since 2006. As a 

result, the company has documented the specific benefits of three of its flagship probiotic combinations or 

strains (Probio’Stick ® , Lacidofil ® and Bifidobacterium bifidum Rosell ® -71) with a unique track-record of 

publications in this area: 17 mechanistic studies and three clinical studies, among which the first ever clinical 

study demonstrating the beneficial effects of a probiotic combination on psychological stress in healthy adults 

(Probio’Stick ® in Messaoudi et al. 2010 & 2011). 

Lallemand Health Solutions has recently edited a 20-page magazine summarising the history of Brain-Gut Axis 

research, from the early pioneers and in vivo mechanistic studies to the most recent clinical trials with 

probiotics, offering a peek at the future of probiotics applications in mood and mental disorders. To get a copy 

of this reference guide, contact healthsolutions@lallemand.com or visit us at Vitafoods Europe. 

Documented strains, hearty kids 

Lallemand Health Solutions has a selection of targeted probiotic strains with clinically proven and specifically 

designed formulations that support the natural defenses of babies and children. In particular, synbiotic formula 

ProbioKid benefits from several pre-clinical and clinical studies showing its ability to help balance the immune 

response (Th1/Th2) and to reduce the incidence of infectious episodes in children during winter and help 

support their immune response, probably by favouring immune maturity (Cazzola, 2010; Pantovic 2012). n 

Stand 

G42 

www.lallemand-health-solutions.com 



Algatechnologies: Whole-algae AstaPure ® 

natural astaxanthin 

Algatechnologies will highlight its AstaPure 3% astaxanthin 

powder. This unique, whole-algae form of astaxanthin was 

developed in response to a growing demand for natural 

ingredients as occurred in nature. 

Astaxanthin powder, derived from Haematococcus pluvialis 

microalgae, is produced using a sustainable and patented 

closed-cultivation system energized by natural sunlight. In 

addition, Algatechnologies offers Astapure beadlets and oleoresin which 

are extracted by supercritical CO2 extraction technology that guarantees solvent-free products. 

AstaPure products enable a clean label and can be used in multiple forms of supplements, and 

cosmeceuticals, as well as in functional foods and beverages. The manufacturing processes are highly 

controlled, preventing any contamination and ensuring compliance with the most rigorous global quality and 

safety standards. 

Algatechnologies is a manufacturer and a supplier of innovative algae-based products. The company is located 

in Israel’s Arava desert, an eco-friendly environment and an optimal location for algae cultivation, thanks to the 

stable climate conditions, clean air, water and intense sunlight throughout the year. n 

www.algatech.com 

Stand 

186 

DSM: Live co-creation experience 

DSM is to transform its stand into an interactive co-creation 

centre at Vitafoods, in a first of its kind opportunity for 

customers to work directly with DSM’s experts on their own 

projects during the show. Highlights include formulating 

premixes live on the spot to match individual requests, using 

its custom nutrient premix service, Fortitech ® Premixes. With 

hubs dedicated to omega-3s and air pollution, visitors can also 

learn more about new consumer insights yet to be unveiled 

and DSM’s continuously evolving ingredient portfolio in the 

innovation hub. 

On show at its first Vitafoods will be DSM’s next generation 3C Technology for omega-3 EPA (eicosapentaenoic 

acid) and DHA (docosahexaenoic acid). The unique, proprietary technology delivers highly-concentrated (up to 

85%) and customisable combinations of EPA and DHA for food supplement applications, while also providing 

peace of mind through a consistent supply chain. Home to an omega-3 hub of expertise for the duration of the 

event, DSM will present prototypes demonstrating the much smaller capsule size that can be achieved using 3C 

Technology, as well as discussing recent data on global omega-3 deficiencies, consumer usage and attitudes 

towards omega-3 supplements. 

With 400,000 individuals dying prematurely in the European Union each year due to poor air quality, DSM will 

present scientific research on nutritional solutions to mitigate the effects of air pollution as part of the Vitafoods 

Education Programme. DSM addresses the problem from both inside and outside the body and offers solutions 

for food supplement and skin care applications, with the personal care team also available at the on-stand air 

pollution hub. 

Beyond its vitamin and omega-3 portfolio, DSM’s new ingredient pipeline will be under the spotlight in the 

innovation hub. Here, visitors are encouraged to join DSM to discover how these ingredients could be used 

specifically for their target application and brands, as part of its updated Health Benefit Solutions. The 

ingredients include FruitFlow ® , a natural tomato-based concentrate proven to contribute to healthy blood flow; 

resVida ® , the purest and only safety proven form of trans-resveratrol for use in food supplements as an 

antioxidant; Metafolin ® , DSM’s active form of folate; OatWell ® oat beta-glucan, a natural bioactive soluble fibre 

with proven heart health, blood glucose lowering, and gut health benefits; and Tolerase ® L, a highly efficacious 

and safe enzyme that contributes to breaking down lactose used in food supplements. n 

www.dsm.com 

Stand 

G10 


18 


Taiyo: extending its Sunfiber ® portfolio 

Taiyo will present new additions to its Sunfiber ® portfolio, an allnatural, 

soluble dietary fibre that can now also be used as a 

sweetener. The Sweet-Sunfiber ® compound contains an 

Isomalto-oligosaccharide whereas the Sunfiber ® -Matcha Honey 

variant promotes natural sweetness with a green tea tang. 

Both combine the health-boosting properties and technological 

benefits of Taiyo’s dietary fibre ingredient with a mildly sweet 

taste profile. 

Hall 4 

Booth C39 

Sweet-Sunfiber ® provides end products with a sugar-like 

sweetness – combined with a dietary fiber boost. The Isomalto-oligosaccharide 

convinces with an excellent nutritional profile: fewer calories, a low glycaemic index, and tooth-friendliness. 

Sunfiber ® as a soluble fibre has various prebiotic properties, promoting the growth of short-chain fatty acids in 

the colon, which helps to prevent nutrition-related diseases. As the fermentation rate of Taiyo’s ingredient is 

very slow, it doesn’t produce painful gas, cramping or discomfort. This is particularly important for patients with 

irritable bowel syndrome, who often struggle to tolerate dietary fibres. However, Sunfiber ® products are proven 

to be well tolerated. 

The Sunfiber ® range also benefits from optimised technological benefits. The ingredients are highly water 

soluble, stable at different pH levels and temperatures, and can therefore be used for a variety of applications 

as dairy and bakery products, meats and sausages, beverages, ice-creams and confectioneries. 

“More and more consumers are looking for products with health benefits. Ultimately, however, the factor that 

defines the success of a product is taste. Particularly for reduced sugar products, getting the sweetness profile 

right can be challenging. It is all about achieving the ‘gold standard’ sugar taste with an improved nutritional 

profile,” says Dr Stefan Siebrecht, Managing Director of Taiyo GmbH. “Our new compound, comprising an 

Isomalto-oligosaccharide, matches both demands: Sweet-Sunfiber ® guarantees a balanced sweetness with 

fewer calories while providing a high concentration of well-tolerated dietary fibres.” 

The biocertified Sunfiber ® -Matcha Honey offers an interesting mixture of sweetness and refreshingly bitter 

green tea flavour. It provides a simple way to combine dietary fibre enrichment with an extraordinary taste and 

health-boosting properties. In general, Matcha is known for its antioxidant effect, and honey for its antibacterial 

properties. n 

www. 

Arjuna: Launching Indian gooseberry 

Ingredient 

Arjuna Natural Extracts Ltd. will launch TRILOW, its allnatural 

bioactive extract for cardiovascular health 

derived from the Indian gooseberry (Phyllanthus 

emblica, aka “amla”). The ingredient is a complete 

extract of fresh ripe fruit of wild amla, collected 

seasonally from the tree. 

The proprietary extraction process ensures high activity for every batch of the product, as 

confirmed by testing in vivo and in vitro. TRILOW has obtained US and Australian patents for its 

composition, with patents for other countries pending. Other Amla extracts, typically manufactured 

from dried amla, can differ fundamentally from TRILOW in quality and activity. 

Clinical studies confirm that the unique extract of fresh wild amla favours healthy reduction of factors 

contributing to cardiovascular diseases. Specifically, the Atherogenic Index of Plasma (AIP), a superior and 

reliable biochemical predictor of cardiac health, registers a sharp dip with usage of the extract. While there is 

no single cause or simple solution for cardiovascular disease. TRILOW is a diet supplement that can help 

protect the heart naturally. n 

Stand 

A40 

www.arjunanatural.com 



Frutarom: Press the ‘refresh button’ on 

Frutarom Health brings a selection of technologies that target 

today’s driving health concerns. Four new product groups make it 

easy for brands to find solutions to consumers’ unique wellness 

needs. Even better: Each product reflects Frutarom Health’s 

commitment to science, quality and innovation. 

Plant Branded: Frutarom Health built its reputation on quality, 

branded plant extracts with proprietary science supporting their 

safety and efficacy. Consumers aiming at key conditions will 

recognise these ingredients by name. 

Plant Standard: In today’s market, if you’re not standardised, you’re not credible. Frutarom Health’s 

standardized plant extracts are derived from select source species and produced via extracting 

technologies that lock in important qualities. Traditional Mediterranean ingredients like citrus, olive and 

rosemary are now reliable, traceable, functional health solutions. 

Bioscience: Frutarom Health understands, offering customers only the minerals, vitamins, marine-derived 

compounds and unique ingredients it trusts – and that have proprietary research behind them. 

Pharma: Pharmaceutical standards set a high bar that Frutarom Health’s pharma-grade herbal extracts clear. 

Produced according to cGMP guidelines, they’re key to helping brands build a sustainable natural Active 

Pharmaceutical Ingredient (API) supply chain. 

Experience these innovations in action. Try Frutarom Health’s ingredients in craveable confections and 

beverages designed to appeal to consumers across the spectrum. n 

Stand 

B20 

www.frutarom.com 

Bioactive Collagen Peptides ® stimulate body functions 

Body Toning 

• 

Beauty from Within 

• 

Joint Health 

• 

Bone Health 

• 

Normal bone 

matrix 

Connective Tissue 

Improvement 

• 

Osteoporosis 

s 

GELITA AG · Uferstr. 7 · 69412 Eberbach · Germany · www.gelita.com

20 


Kaneka: Leading competence through 

permanent research and development 

Kaneka Pharma Europe presents Kaneka Ubiquinol and 

Glavonoid – two ingredients with scientifically proven functions 

for use in health-improving and sports supplements 

At this year’s Vitafoods, Kaneka Pharma Europe will showcase 

Kaneka Ubiquinol, the most active form of coenzyme Q10. 

Used as a nutritional supplement, the ingredient helps to prevent 

several diseases associated with aging. Thanks to its confirmed 

benefits on muscle performance and recovery, a number 

of professional athletes have already adopted Kaneka 

Ubiquinol as part of their training schedule. The company will also highlight the visceral 

fat-reducing and Novel Food-approved licorice root extract Glavonoid, which has great promise 

for sports and fitness applications. 

Besides Ubiquinol’s essential role in energy production, it is the only endogenously synthesised lipid-soluble antioxidant 

and therefore protects cell membranes from free radical damage. Its high bioavailability and bio accessibility 

enables Ubiquinol to be taken up by the body more quickly and efficiently than oxidized coenzyme Q10. 

Ubiquinol is scientifically proven to counteract several age-related ailments. Recently, in one of the largest ever 

studies, involving 1,911 subjects, Dr Frank Döring1 was able to demonstrate the function of Ubiquinol in gene 

expression: “People with low levels of Ubiquinol have higher levels of BNP and CRP, which are essential molecules 

of inflammatory processes and play an important role as risk factors for heart disease.” Ubiquinol is also 

vital for improving recovery in healthy individuals. The latest products target active “Best Agers” who want to 

stay healthy, as well as athletes who are keen to optimise their immune defences and muscular capabilities. 

Several European sports professionals have already started to use Kaneka Ubiquinol, and its activity for athletes 

is backed by various scientific studies. Having thus far been mainly available in capsule form, Kaneka has 

now developed a stabilised Ubiquinol powder for use in powdered and liquid applications. n 

Booth 12 

http://www.kaneka.be 

Anlit: Delicious 150 mg DHA+EPA Omega-3 

supplement for kids 

Anlit, Israel, will feature a unique, high-DHA+EPA omega-3 supplement 

in a single fish-shaped chew for children and adults. Anlit’s ‚Kidi Bites’ 

supplement line is a fun, chocolate-flavoured fish-shaped single-serving 

bite containing a high concentration of DHA and EPA (90mg EPA, 60mg 

DHA), for a total of 150mg omega-3 fatty acids. 

Omega-3 essential fatty acids are vital for neural and cognitive 

function, needed throughout fetal development, childhood, and 

throughout life. The consumption of fish – the main source of omega 

3s—is declining among children and adults, while the texture, taste 

and smell of omega-3 oil is often challenging. 

Anlit’s Kidi Bites technology overcomes such challenges of 

unpleasant flavour and aroma, providing a tasty and healthy solution 

for kids and adults. Anlit specializes in creating supplements focused on children’s taste and 

texture preferences, while providing essential health benefits. The delicious chewy matrix, with a 

chocolate-like flavour and texture, helps overcome children’s reluctance to taking nutritional 

supplements. 

Each delicious, fun, fish-shaped serving of Anlit’s high-omega-3 supplement for children is trans-fat free, and 

contains no preservatives or artificial colouring. Individual units are packed in sealed blister packs for complete 

safety and convenience. n 

Stand 

M118 

www.anlit4kids.com 



GELITA: Solid science for smart solutions 

GELITA broadens the scientific foundations of collagen peptide 

supplementation and brings capsule fill release to a new level 

At this year’s Vitafoods Europe, the world’s leading 

manufacturer of collagen proteins, GELITA, will be showcasing 

the most up-to-date scientific evidence in collagen peptide 

research. With new high quality study results being available in 

the fields of mobility, body toning, beauty from within and 

wound healing, GELITA strengthens its position as a preferred 

partner for the development of innovative supplements and 

functional food products with proven efficacy. At the show, the 

company will also present RXL R², a gelatine for soft capsules 

with revolutionary fast fill release performance. 

With their special nutritional and technological properties, 

Bioactive Collagen Peptides ® are enjoying increasing popularity in the food and 

dietary supplements market. At Vitafoods, GELITA’s nutritional experts will inform visitors about several new 

scientific studies, for example with regards to mobility. New research on knee pain reduction in athletes and 

osteoporosis prevention in postmenopausal women has once again underlined the effectiveness of FORTIGEL ® 

and FORTIBONE ® . By stimulating the body’s own cells to strengthen the structure of joints and bones, these 

specific collagen peptides operate from within and help people to stay active and mobile at every life stage. 

Protein supplementation is of special interest for active men and women who work out in the gym. A recent 

study with GELITA’s BODYBALANCE ® revealed a significant increase in fat-free body mass after resistance 

exercise and BODYBALANCE ® supplementation compared to placebo. Furthermore, collagen peptide 

treatment led to significant fat mass reduction, whereas muscle strength and waist circumference improved 

after intake. 

Novel fields of application for VERISOL ® 

In recent years, a series of clinical studies have shown that supplementation with VERISOL ® collagen peptides 

leads to long-term improvements in skin health. Now, the first ever clinical trial has investigated the efficacy of 

VERISOL® supplementation on nail growth and brittle nail syndrome. This study showed that supplementation 

led to clear improvements, and 8 out of 10 participants were satisfied with the performance of the treatment. 

By influencing collagen metabolism directly from the inside, VERISOL ® gives the skin its firm structure and is 

essential for skin elasticity and resistance. That it can also improve the wound healing process after surgery 

has now been shown in novel research. Patients treated with VERISOL ® clearly showed better wound healing 

results than the placebo group. 

Taking fill release rates to a new level 

Besides collagen peptides, GELITA offers various grades of pharmaceutical gelatine. At Vitafoods, the 

company’s Pharmaceutical Competence Team will present its latest development: GELITA ® RXL R2, a product 

that takes the reduced cross-linking concept provided by GELITA ® RXL one step further and brings 

revolutionary release (R²) performance to the market (3 times faster fill release compared to standard 

gelatine). Trials clearly show that even under demanding storage conditions (6 months at 40C° and 75% r.h.), 

capsules with GELITA ® RXL R2 offer an identical fill release profile to fresh capsules. 

Experts on stage 

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

feature two presentations from GELITA experts: 

Tuesday, 9 May, 12.15 pm in the Exhibitor Presentation Theatre: Dr Holger Beck, Technical Product Manager 

Pharma at GELITA, will discuss GELITA ® RXL R² Gelatine and its revolutionary fast fill release performance, 

improved shelf-life and potential for reduced cross-linking. 

Wednesday, 10 May, 1.00 pm at the R&D Forum: Dr Steffen Oesser, Director of the Collagen Research 

Institute (CRI) will talk about Bioactive Collagen Peptides ® in sports nutrition and their impact on muscles, 

tendons and bones. n 

Booth 

I20 

www.gelita.com 


22 


DuPont Nutrition & Health: New opportunities to add documented 

health benefits 

Come and talk to DuPont at Vitafoods 2017 

at booth E22 – the global event where the 

entire nutraceutical supply chain does 

business. 

Stand 

E22 

DuPont is honored to be Probiotics 

Summit Education Programme Sponsor 

and the Official Digestive Health Sponsor 

for Vitafoods Europe 2017. Through its 

Nutrition & Health business, DuPont 

addresses the world’s challenges in food 

by offering a wide range of sustainable, 

bio-based ingredients and solutions to 

provide safer, healthier and more 

nutritious food. Our probiotic cultures 

are scientifically proven to help keep the 

digestive system running smoothly and 

to support the body’s immune system. 

Come meet our experts and discover new 

opportunities to add documented health benefits to your dairy, beverage, 

confectionery or frozen desserts products. 

Probiotics Summit Programme: 

We will also be showcasing our Science and innovation expertise across the Probiotics Summit programme. 

On May 9 – Stream 3 – from 12:30 to 13:00, Prof. Dr. Michel Messora and Prof. Dr. Flavia Furlaneto, School of 

Dentistry of Ribeirao Preto - University of Sao Paulo, Brazil, will present: Effects of Bifidobacterium animalis 

ssp. lactis HN019 on periodontitis: Results from in vitro, Animal and Human Trials. Periodontal disease is 

considered a global public health problem with high incidence and prevalence. Given that the two main 

strategies for its treatment are the elimination of specific pathogens and control of the immunoinflammatory 

response of the host, probiotics undoubtedly represent a promising method to achieve these goals. Currently, 

there is a search for new products and probiotic strains that could be useful in the prevention and treatment of 

periodontal diseases, with improved cost-effectiveness and less morbidity. 

In addition, please join Dr. Arthur Ouwehand, Technical Fellow/Research Manager, DuPont Nutrition & Health, 

from 15:45 to 16:15, to present: Probiotic Product Safety for Vulnerable Populations. Probiotics are generally 

manufactured as functional foods and dietary supplements. These products are intended for the general 

population and fulfill the quality criteria set by the local regulations. However, increasingly probiotic products 

are also in vulnerable populations. Health care workers may assume that the probiotic products comply with 

the same quality criteria as pharmaceuticals. Due to their microbial nature, specific quality criteria may be 

required. These do not yet exist; the need and options for this will be discussed. 

On May 10 from 10:00 to 12:30, please join Alvin Ibarra PhD chairing the Dietary Fibers Forum – Stream 1. 

The discussion will focus on latest innovation, new ingredient application as well as exploring the consumer 

perspective and new product development. 

DuPont has also been shortlisted with HOWARU ® Shape for Ingredient of Year in the Weight Management 

Category at the NutraIngredients Awards. From the DuPont Danisco ® range, HOWARU ® Shape is a unique 

combination of probiotic (B420) and prebiotic (Litesse® Ultra) (or solo probiotic) clinically proven to cut 

inches off your waist. 

The Awards will be held at the Starling Hotel, Geneva on May 10 and we are hopeful of repeating the success 

of winning in 2016. n 

www.danisco.com 


Superior sourness in 

soft-panned candy 

Providing an instant sour taste 

experience in soft-panned 

candy is not an easy feat. 

Applying an acid into the core 

of the panned candy delays 

sourness delivery too much, 

while applying an acid powder 

into the panning layers can 

result in stability challenges. 

Sour-panning 

Unique, patented and 

specifically developed for acid 

sanding, PURAC® Powder MA 

provides high stability, low 

hygroscopicity and an instant, 

clean, taste profile. 

These features enable 

producers to develop stable, 

high quality and great tasting 

sour candy; candy that meets 

the needs of the market. 

Instant sourness 

Maintain stability 

#KeepCreating 

Differentiate on taste 

corbion.com/sourpanning 

food@corbion.com

24 

ingredients 

A new generation of whole grain flours 

How can the taste of whole grain products be further improved? This was the question that Good- 

Mills Innovation set out to answer. The route to the solution lay in an ancient food processing 

method – fermentation 

A new generation of whole grain 

flours 

Continuously on the lookout for 

novel products, GoodMills 

Innovation took part in two 

EU-funded projects – HealthGrain 

and HealthBread – which set out 

to promote public health by 

developing baked goods with 

improved nutritional profiles. One 

of the main goals was to offer a 

unique taste profile that would 

make whole grain products more 

appealing for the mass market. 

Based on the results of research 

undertaken during the projects, 

GoodMills Innovation was able to 

improve the bioavailability of the 

valuable nutrients delivered by 

whole grain while at the same time 

achieving an outstanding 

sensory 

profile. The key to both of these 

advantages was the fermentation 

process. 

In terms of bioavailability, 

fermentation scores as it reduces 

the phytic acid inherent in whole 

grain, which is thought to inhibit 

the absorption of minerals. From a 

sensory viewpoint, fermentation is 

a gentle process that promotes the 

development of aroma precursors, 

which deliver a distinctive flavour 

profile and an indulgent, balanced 

taste. 

GoodMills Innovation’s 

experts are on hand to 

offer advice regarding 

the correct amounts to 

use with different 

standard flours 

Taking this experience as a base, 

the company developed the 

product White Gold ® , 

which comprises all 

of the whole 

grain 

kernel, 

except the endosperm. It is not 

marketed in the form of a flour, but 

provided as a concentrate that 

manufacturers recombine with 

standard wheat flours to achieve 

100% whole grain flour. GoodMills 

Innovation’s experts are on hand 

to offer advice regarding the 

correct amounts to use with 

different standard flours. 

Properties and applications 

During the White Gold ® production 

process, the starch in the grain is 

degraded, which results in 

excellent swelling properties. 

Subsequently, water absorption is 

increased, which gives baked 

goods prolonged freshness. In a 

final process, the fermented raw 

materials are very finely ground. 

Thus, unappealing bran particles 

are prevented and baked goods 

gain a high baking volume. 

Additionally, they have a brightly 

coloured, soft crumb. White Gold ® 

can be used for classic breads and 

small baked goods as well as for 

pastries. Recombined to whole 

grain flour, claims such as 100% 

whole grain wheat flour are 

possible. 

A new generation of whole grain 

flour 

The company calls White Gold ® a 

unique, ‘new generation’ whole 

grain product. Traditionalists may 

ask why it is necessary to launch 

‘upgraded’ whole grain flours when 

there is a basic product available. 

The reason, however, is obvious: 

Standard whole grain products 

don’t appear to suit the palate of 

most consumers. This is true for 

almost all industrialised countries, 


ingredients 25 

despite the fact that more and 

more consumers are aware of the 

relationship between dietary fibre 

and a positive impact on health. 

For instance, according to a report 

from the American Society for 

Nutrition, 1 90% of US adults and 

children fall short of meeting their 

daily fibre recommendations. In 

Europe, it seems that the situation 

is not that much better. Southern 

countries such as Italy, 

France and Spain are 

well known for their 

traditional white 

bread specialties. 

And even though 

Germany has a 

diverse and 

distinctive bread 

culture, the share 

of whole grain 

breads in the 

overall market is just 

10%. 

Scandinavians, on the other 

hand, are something of a role 

model when it comes to whole 

grain consumption. Denmark 

especially can be seen as a 

benchmark: Thanks to a campaign 

driven by the Danish Whole Grain 

Partnership between 2009 and 

2014, Danes now have an average 

intake of 63g of whole grain per 

day, with a third achieving the 

recommended daily dose of 75g. 2 

Both of these figures are far above 

the recommended levels in other 

countries. For example, the 

German Nutrition Society (DGE) 

recommends at least 30g per day, 3 

while the US Whole Grains 

Council advises three servings a 

day, which is equivalent to 48g 

dietary fibre. 4 

The extraordinary results of the 

public awareness campaign in 

Denmark were made possible 

because health organisations and 

the Danish Veterinary and Food 

Administration worked alongside a 

series of food companies to 

promote it. Together, they 

successfully boosted awareness of 

the benefits of whole grain at the 

same time as increasing the 

availability of whole grain products. 

A key tool used in the promotion of 

whole grain products was a special 

orange logo. 4 

Improving visibility 

GoodMills Innovation is also keen 

to make whole grain 

products more visible. 

Towards the end of 

2016, the 

company 

launched its 

‘Whole Grain 

Index’ – a 

seal that 

describes the 

whole grain 

content of 

baked products at 

a glance. The new 

seal is convenient for 

both industrial and artisan bakeries 

to use, and an online calculator is 

available on the GoodMills 

Innovation website for 

manufacturers to work out the 

amount of whole grain in a product 

based on its recipe. The resulting 

seal can then be downloaded as a 

graphic file and used on 

packaging and 

promotional material. 

With this solution, 

GoodMills 

Innovation 

intends to make 

the market more 

transparent and 

to simplify 

consumer choice 

when it comes to 

wholesome products. In 

particular, the seal will 

support the sale of products 

that may look like they are not high 

in whole grain but which provide 

the same nutritional value as 

products that have a traditional 

whole grain appearance. This may 

be the case when using products 

such as White Gold® or when 

using very fine ground standard 

whole grain flours containing no 

visible bran particles. 

Another important aspect of the 

seal is that it offers a way of 

highlighting baked goods with a 

partial whole grain content – from 

15% upwards. “We don’t 

necessarily have to convert whole 

grain haters to lovers to achieve 

recognisable health benefits,” says 

Michael Gusko, Managing Director 

at GoodMills Innovation. “A study 

published in the British Medical 

Journal concludes that even small 

amounts of whole grain have been 

shown to have a positive impact 

on human health. So products with 

some whole grain content can 

make a nutritional difference while 

at the same time being appealing 

to consumers who don’t usually go 

for whole grain products.” 

In conclusion, to really bridge the 

fibre gap, collaboration between 

health authorities, policy makers 

and committed food manufacturers 

is required. That this can be a 

route to success has already been 

demonstrated in Denmark. 

GoodMills Innovation is taking a 

first step towards 

increasing whole 

grain 

consumption 

with its 

Whole Grain 

Index. And 

with its 

portfolio of 

outstanding 

whole grain 

ingredients, 

even 100% 

whole grain 

products can deliver 

100% indulgence that consumers 

will really enjoy. n 

1 Filling America’s Fiber Intake Gap: Summary of a Roundtable to Probe Realistic Solutions with a Focus on 

Grain-Based Foods, published in The Journal of Nutrition in 2012 

2 http://www.fuldkorn.dk/media/162235/PRM-Whole-grain-intake-sets-new-record.pdf 

3 https://www.dge.de/wissenschaft/referenzwerte/kohlenhydrate-ballaststoffe/ 

4 http://wholegrainscouncil.org/whole-grains-101/how-much-enough/what-counts-serving 

GoodMills Innovation 

www.goodmillsinnovation.com 


26 

ingredients 

Poor appetites need nutrition with appeal 

A top Danish hospital and local ice cream manufacturer teamed up with DuPont Nutrition & Health 

to tempt patients with a refreshing alternative to traditional hospital nutrition. 

Fructose and glucose 

provide sweetness and 

energy, while the 

addition of the tailored 

emulsifier and stabiliser 

blend CREMODAN ® 

Sorbetline 250 gives the 

sherbets a pleasant, 

not-too-cold texture 

that melts on the 

tongue 

Undernourishment is a real 

problem for hospital patients. A 

small appetite, often combined 

with an impaired sense of taste or 

swallowing difficulties, mean that 

many don’t eat enough to maintain 

their weight and speed up their 

recovery. Overall, around 40% of 

hospital patients are believed to 

be at nutritional risk. 

Among the high-protein foods 

available for hospital nutrition, 

most tend to have a heavy texture 

and taste that patients find 

unappealing. They rarely manage 

to eat a whole serving as a result. 

In search of an alternative 

At Aalborg University Hospital in 

Denmark, a multidisciplinary team 

of doctors, nurses, researchers 

and kitchen staff joined forces 

with DuPont Nutrition & Health to 

change that. The goal was to 

formulate a protein and fibre-rich 

alternative to conventional proteinenriched 

ice cream that patients 

will enjoy. 

“We know about the physiological 

needs of patients, but it is difficult 

for us to translate that into food. 

It’s a huge benefit for us that we 

can draw on the knowledge and 

expertise of DuPont,” says Marie 

Nerup Mortensen, the human 

nutrition specialist responsible for 

the hospital’s food and meals. 

A light sherbet snack 

In close collaboration with the 

hospital, the ice cream application 

team at DuPont set out by 



developing a fresh-tasting frozen 

sherbet in two flavour variants: 

blackcurrant and raspberry. The 

aim was to provide patients with a 

light, refreshing snack that 

provides a good dose of nutrients 

without filling them up – and which 

is convenient to serve straight 

from the freezer at any time of 

day. 

concentrates to the recipes – 

boosting the flavour and increasing 

the number of variants from two to 

five. 

Bioavailable nutrients 

In all recipes, the protein source is 

whey protein concentrate, which 

the body can quickly absorb. The 

source of highly soluble fiber is 

Litesse ® polydextrose, recognized 

preference for the chocolate, lime 

and blackcurrant sherbet variants. 

These will now go into production 

at Aabybro Dairy, joining the 

portfolio of Ryaa Is products. 

“Usually it is hard for us to take 

our nutritional requirements 

directly to a food manufacturer. 

Through this cooperation, we have 

been part of creating a product 

DuPont then produced 50 servings 

of each flavour variant in its ice 

cream application center in 

Denmark. These were used for the 

first trials, when cancer patients 

were invited to try them. “The 

feedback was that they liked the 

texture but the flavour should be 

stronger,” says Mortensen. 

An attractive proposition 

That was when DuPont contacted 

Aabybro Dairy, a local ice cream 

manufacturer that already 

produced energy-dense ice cream 

products for hospital patients 

under the Ryaa Is brand name. For 

owner and CEO Niels Henrik 

Lindhardt, it was an attractive 

proposition from the start. 

“It’s usually very expensive for us 

to develop a new product. So this 

project was of great interest, as 

we were able to make use of a predeveloped 

concept, and we knew 

that there were customers ready 

to buy it.” 

Lindhardt introduced fruit 

The next development 

project – a juice-based 

energy drink – is 

already underway 

for its positive effect on digestive 

health and known as the ‘invisible’ 

fiber due to its neutral sensory 

impact. 

Fructose and glucose provide 

sweetness and energy, while the 

addition of the tailored emulsifier 

and stabilizer blend CREMODAN ® 

Sorbetline 250 gives the sherbets 

a pleasant, not-too-cold texture 

that melts on the tongue. 

Both Litesse ® polydextrose and 

CREMODAN ® Sorbetline 250 are 

well-tried ingredients from the 

DuPont Danisco ® range. 

Ready for production 

In a second round of acceptability 

testing in the cancer, respiratory 

and gastroenterology wards at 

Aalborg University Hospital, the 

patients showed an overwhelming 

that we know there is a need for,” 

Mortensen says. 

“We hope it will mean patients will 

consume more protein, fiber and 

energy. This will help them recover 

faster and with fewer 

complications and make them 

better able to withstand their 

treatment.” 

The next development project – a 

juice-based energy drink – is 

already underway, she adds. 

To discover new opportunities to 

add documented health benefits to 

your dairy, beverage, 

confectionery or frozen desserts 

products, visit DuPont Nutrition & 

Health at Vitafoods Europe, Stand 

E22 or www.danisco.com. n 

DuPont Nutrition & Health 

www.danisco.com 


28 

ingredients 

Making workouts more effective 

With research showing that people of all ages need motivation for self-optimisation, 

BODYBALANCE ® collagen peptides can deliver exactly that in a variety of food, beverage and food 

supplement applications 

As more and more people adopt 

healthier lifestyles, the markets for 

sports and active nutrition 

products look set to continue to 

enjoy their current prosperity and 

growth. But for this to be 

optimised, manufacturers must 

give consumers what they want. 

And, according to in depth 

consumer research conducted in 

three countries, what consumers 

want is products that deliver fast 

and noticeable results. 

GELITA, the leading manufacturer 

of collagen proteins, has 

conducted qualitative research in 

the US, the UK and Germany to 

learn more about the problems, 

goals and motivations of various 

consumer groups when it comes to 

physical exercise. The results 

clearly show that the concept of 

self-optimisation is a key driver 

among individuals in all three 

countries. But with modern-day 

life placing growing demands on 

people’s free time, there is a rising 

interest in nutrition as a means of 

enhancing the effects of physical 

exercise. Increasingly, consumers 

are looking to make smart food, 

beverage and supplement choices 

that deliver motivation in the form 

of results that are noticeable and 

quickly achievable. GELITA’s 

BODYBALANCE ® Bioactive 

Collagen Peptides ® give 

manufacturers the opportunity to 

meet these demands. 

Face to face discussions 

Focus group discussions played a 

central role in the GELITA 

research. During two-hour face to 

face sessions, the researchers 

investigated the mindsets of three 

target groups: 25–35 year old men 

and women who work out regularly 

and use protein products, 40–55 

year old men and women who 

exercise occasionally, and 60–80 

year old men and women suffering 

from sarcopenia, an age-related 

condition that causes loss of 

muscle mass and strength. Each 

group had to answer several 

questions about their relationships 

with their own bodies as well as 

their attitudes to fitness in 

general. 

Generation ‘fitness’ 

Known as ‘generation fitness’, 

25–35 year olds are convinced that 

appearance matters, and although 

relaxation, health and social 

activities play a role in their lives, 

how they look to others is key. 

There is a belief that society 

almost expects them to work on 

their external appearance. For men 

in this age group, muscle gain is 

the main goal – for aesthetic 

effects as well as for strength – 

while for women, the predominant 

focus is on losing weight and 

shaping their body. 

The biggest challenge for this age 

group is investing time and sweat 

to achieve their goals. So, with 

‘body mania’ a life stage 

phenomenon for 25–35 year olds, 



difficult to achieve, mainly because 

of the demands placed on them by 

work and families. Men struggle 

with ‘middle-age spread’ and 

losing musculature, whereas 

women battle against weight gain, 

flab, wobble and an overall loss of 

shape and tone. Phrases such as 

‘50 is the new 40’, ‘40 is the new 

30’, etc., resonate with this age 

group, but they also present 

challenges and act as a call for 

action in a society that generally 

worships a youthful 

appearance. 

With longer life 

expectancies and a 

natural desire to be 

attractive and healthy 

for as long as 

depending on their overall health, 

they all agree that with increasing 

age, everyday chores become 

more difficult. Most people in this 

age group are aware of the cause 

and effect relationship between 

muscle degradation and their 

declining capabilities, but they 

tend to view this as a general sideeffect 

of ageing. Rather than 

believing that they can do 

something about it, there is a 

common perception that little can 

be done to stop or reverse the 

process, and this leads to a sense 

of resignation among these 

consumers. However, there is a 

strong desire to turn things 

around, and this age group would 

be willing to invest to achieve 

physical and mental wellbeing, 

independence and improvements 

in quality of life. 

For people aged 60 and 

over, feeling physically 

weaker is something 

that is a painfully 

acknowledged fact 

they are actively looking for 

nutritional solutions that support 

their own determination to achieve 

the body beautiful. Always striving 

to look their very best, men and 

women in this target group are 

willing to invest in products that 

support them in achieving their 

ambitions. 

Changing goals 

From the age of 35 onwards, 

personal goals tend to change 

quite rapidly. For most people in 

this group, physical improvement 

is an aspirational dream that’s 

possible, 

consumers 

over the age of 

35 are motivated to do something 

for themselves. However, the 

demands of everyday life often 

mean that they fail in this quest. 

Nutritional solutions that make 

achieving visible results easier are 

therefore a way of increasing 

motivation among this target 

group and helping them to 

overcome their feelings of 

frustration. 

A way of ageing better 

For people aged 60 and over, 

feeling physically weaker is 

something that is a painfully 

acknowledged fact. While 

individuals feel these effects to a 

lesser or greater extent, 

Boosting body and mind 

While their drivers may be 

different, the underlying need for 

people of all ages is the same: 

motivation for self-optimisation. 

Today’s consumers are aware that 

resistance training is unavoidable 

when it comes to achieving their 

goals, whether these are to have a 

beautiful body or to feel physically 

stronger and fitter. However, a 

helping hand would be 

appreciated. BODYBALANCE ® 

offers this: regular intake of these 

specific collagen peptides makes it 

easier to achieve visible results 

(less fat, more muscle, and a 

better body shape) within a 

reasonable time frame (10–12 

weeks) and with an achievable 

investment of time (2–3 hours of 

resistance training a week). These 

facts make the ingredient highly 

appealing to all target groups 

studied by GELITA. 


30 

ingredients 

Scientifically proven benefits 

Scientific studies have proven the 

effectiveness of 

BODYBALANCE ® in helping to 

boost the effects of physical 

exercise. Researchers at the 

Institute of Sports and Sports 

Science at the University of 

Freiburg, Germany, investigated 

the effects of collagen peptide 

supplementation on the body 

composition of older men suffering 

from sarcopenia. During a threemonth 

resistance training program, 

a team of researchers investigated 

the effect of post-exercise 

supplementation with collagen 

peptides. The double-blind, 

placebo-controlled study included 

60 sarcopenic men aged 65 and 

older, with a mean age of 72 years. 

The main finding of the study was 

that BODYBALANCE ® increases 

the benefits of resistance training 

in elderly people with sarcopenia. 

As shown in Figures 1 to 3, 

participants in the collagensupplemented 

group showed a 

significant increase in 

fat-free mass (+4.2kg compared 

with +2.9 kg) and muscle strength 

(+16.5 Nm compared with 

+7.3Nm), as well as a statistically 

significant reduction in fat mass 

(–5.4kg compared with –3.5kg) 

compared with placebo. 

GELITA has also investigated 

the effects of BODYBALANCE ® 

on body composition and toning in 

younger adults. In a randomised, 

double-blind, placebo-controlled 

study, the effect of post-exercise 

BODYBALANCE ® 

supplementation on fat-free body 

mass, fat mass and muscle 

strength in combination with 

resistance training was tested. 

During the 12-week study, 114 

healthy, less sporty men with a 

mean age of 30–60 were given a 

dose of 15g BODYBALANCE ® a 

day and their results were 

compared with a placebo group. 



Changes in body composition (fatfree 

mass, fat mass) were 

measured by DXA scans. In 

addition, muscle strength, waist 

circumference and various blood 

parameters were determined. The 

results of the primary endpoint of 

the study revealed a statistically 

significant increase in fat-free 

mass after BODYBALANCE ® 

supplementation compared to 

placebo (Figure 4). The positive 

effect was also reflected in the 

results of the secondary study 

criteria. BODYBALANCE ® 

treatment led to statistically 

significant fat mass reduction 

(Figure 5), whereas there was an 

improvement trend in muscle 

strength and waist circumference 

after collagen peptide intake. 

“These study results clearly 

illustrate the huge potential that 

collagen peptides have for 

improving quality of life and body 

composition,” said 

Dr Stephan Hausmanns, Vice 

President BU Health & Nutrition at 

GELITA. “Achieving quick and 

notable results is crucial when it 

comes to maintaining motivation 

for physical activity, and products 

with BODYBALANCE ® can make a 

real difference to people at all 

stages of their lives. Here at 

GELITA, we will continue to invest 

in groundbreaking R&D to foster 

the development of truly 

innovative collagen-based 

products.” 

Wide-ranging application 

possibilities 

With their special nutritional and 

technological properties, collagen 

peptides can be incorporated into a 

huge variety of sports and active 

nutrition products. As they are 

hydrolysed to a certain extent, they 

are readily absorbed by the body, 

easily digestible and highly 

bioavailable. They are also free 

from fat, cholesterol, 

carbohydrates and gluten, and do 

not contain purines. GELITA 

collagen peptides are completely 

safe, non-allergenic and free from 

E-numbers, so are perfect for the 

development of clean label 

products. 

BODYBALANCE ® collagen 

peptides are available in fine 

powder and agglomerate form. 

They are soluble in cold water, can 

be poured and dosed dust-free and 

have perfect flow properties. In 

powder form, the peptides can be 

easily mixed with other ingredients 

and have excellent wetting and 

dissolving properties when stirred 

into liquids, even in high 

concentrations. In their natural 

form, BODYBALANCE ® collagen 

peptides are odourless and tasteneutral 

and do not react with other 

ingredients. This means they are 

easy for manufacturers to add to a 

host of items – from sports 

nutrition products to functional 

foods, beverages and food 

supplements – targeting multiple 

consumer groups. n 

Oliver Wolf 

Head of B2B Marketing (global) 

Global Marketing & Communication 

Gelita AG 

www.gelita.com 


32 

ingredients 

Sweet Temptation 

Hundreds of people stroll down Rue de Lévis on this early afternoon in November, past the 

chocolatiers displaying their candied wares in beautifully decorated windows, past little artisan 

bakeries selling crispy baguettes and enticing croissants, past a butcher offering juicy spring 

chickens and steaks in its refrigerated display cases. The shoppers in Paris’s 17th arrondissement 

carry small paper bags or cardboard boxes. They have bought something special to eat later, maybe 

to enjoy this afternoon during their coffee break or this evening with family or friends. 

Two women are also out on this 

street of delicacies, of which there 

are dozens of in the French capital. 

The two Symrise employees stroll 

down the street, peeking in store 

windows, trying something here, 

something there. They’re not here 

on personal business, though. “We 

like to come here for inspiration,” 

says the first, who processes 

flavours in varied materials such 

as milk, ice cream, yoghurt, fruit 

preparations and creams in the lab 

as an Application Technologist. 

“We often find new trends in the 

stores and restaurants,” her 

colleague, who works in 

Marketing, adds. “That’s very 

important for us in order to 

develop new products that people 

around the world want to 

experience.” 

The two French women are part of 

a large team working on dairy 

products in Paris. In a type of large 

cycle, they develop new flavours 

based on culinary models working 

with flavourists, application 

technologists and sensory experts 

as well as with the help of market 

and trend studies. These flavours 

are then put to use by food 

manufacturers in their products. 

Enjoying meringues 

Today the two make a particularly 

long stop in a shop run by Benoit 

Bardon. The 49-year-old opened 

his store very recently with a new 

concept: He makes cakes with a 

meringue base – a sweet mixture 

of egg whites beat until they 

become stiff and powdered sugar, 

which is baked in the oven at 

100 degrees Celsius for one to 

three hours. The cakes are crispy 

on the outside, soft on the inside 

and topped with unsweetened 

whipped cream and fruit. “A 

beautifully balanced dessert,” the 

women agree. They speak for a 

while with the shop’s founder, who 

used to work in the 

communications department of an 

energy company, and ask him 

about background, preparation 

methods and selection of raw 

materials. Benoit Bardon speaks 

openly, for example, about how his 

wife discovered the recipe and 

then made it again and again. 

“Everyone who tried it once 

wanted to have it again,” he 

recalls with a smile. “So we 

basically had to make a business 

out of it.” Late that afternoon, the 

two Symrise colleagues head back 

to the lab. They’ve bought 

meringue cake and are looking 

forward to sharing their discovery 

with two other colleagues. The 

four of them are gathered in the 

testing room the next morning, 

carefully cutting the little cakes 

into pieces. With white plastic 

spoons, they try the pastry, talk 



about the subtleties of the egg 

whites, about heating methods 

and which ingredients from their 

own portfolio they can use. One of 

them steps aside for a moment: 

she’s tasting the first meringue 

pastry. 

Allowing yourself something 

special 

In the meantime, one of them is 

working on a presentation she’d 

like to show a customer two days 

later. It is focused on a special 

topic: enjoyment. “A lot of people 

want to treat themselves to 

something special with a particular 

dish, often all by themselves.” The 

marketing expert analysed a lot of 

studies on this, surveyed her 

colleagues in the office, gathered 

data from international market 

research companies and monitored 

the new product launches of the 

major manufacturers. “The 

development fits with our time: 

Because of constantly increasing 

pressure, especially at work, more 

and more consumers want to treat 

themselves to a reward. They take 

off some of that pressure, take 

some time for themselves and 

then share that experience, as 

contradictory as it may sound, 

with others – for example by 

posting a picture of their food on 

social networks.” 

Popular now are rather classic 

flavours such as chocolate, vanilla, 

caramel and apple, joined to a 

lesser extent by strawberry, 

peanut butter, raspberry and 

coffee. Seasonal ingredients such 

as lemon in the summer or 

pumpkin in the fall as well as 

desserts with alcohol are also 

often in demand. Consumers also 

buy dishes that almost seem 

nostalgic such as panna cotta, 

crème brulée or cheesecake – 

often, like with many desserts, 

with unusual fruit, herbs or spices 

mixed in. 

Broad range of desserts 

To go with that, the team has 

developed a variety of desserts 

over the past few days. They pull a 

package out of the freezer that 

contains four small spherical 

bombe glacées. They showcase 

one ingredient: Rainforest 

Alliance-certified Symrise vanilla 

from Madagascar. Other treats 

with enticing names like Irish 

Delicacy, Cherry Reflection and 

Twisted Lemon use flavours such 

as toffee, cherry, rose, blackberry, 

lemon or even basil and sea salt in 

yoghurt, milk, ice cream or 

chocolate applications. 

The, well, almost sad thing about 

these desserts is that they are not 

available for sale in this form right 

now. They act as vessels for the 

Symrise know-how. We use them 

to present our flavours, natural 

extracts, flakes and crunchies to 

the food manufacturers. While it 

was standard a few years ago to 

simply add the flavours to a 

yoghurt for a tasting, the Symrise 

experts now go about it in a far 

more elaborate way. This way the 

customers get a much better idea 

of how a flavour works in 

combination with other 

ingredients. Besides that, it’s also 

a lot of fun to develop and taste a 

finished dessert. Right now the 

team’s working on a dessert 

inspired by the French classic: 

opera cake. The original is made of 

almond cookie layers soaked in 

coffee syrup, ganache – a glaze of 

chocolate and cream – and coffee 

buttercream. They want to make it 

as an ice cream cake using our 

flavours. 

They go right back into the room 

furnished primarily with stainless 

steel where the pilot facility is. 

There they have just filled a light 

brown mixture into an ice cream 

maker that turns it into delicious 

coffee-caramel ice cream in just a 

short amount of time. They spread 

it over a cake layer, place another 

layer on top, then homemade 


34 

ingredients 

chocolate ice cream, another layer 

of cake and finally a chocolate 

glaze. The tasting when it’s all 

done is a success: The colleagues 

like the creation. It’s still a bit 

sweet and the chocolate glaze is a 

little too thick, but the mixture of 

flavours goes together perfectly. 

The composition has to be right 

For another dessert, a flavourist 

joins the team. A lemon flavour 

used in one of the mini portions of 

ice cream doesn’t quite fit. Since 

we always use the materials in our 

flavour library first, we sometimes 

need to tweak them. The flavourist 

has already recognised the issue. 

She also took a look at the 

composition to see if maybe she 

could add a second natural 

molecule. “They’re there, for 

example, to really bring out the top 

notes or to enhance the longlasting 

effect of the flavour.” She 

gets to work mixing various 

combinations until the right taste 

has been achieved. 

Symrise reaches about 40% of its 

customers with these proactive 

concepts. Another part of the 

orders comes through briefings in 

which the customers say exactly 

what they want. A food 

manufacturer might send their own 

vanilla milk, which they would like 

to see outfitted with a new recipe. 

The taste should be similar but a 

little more buttery. The team gets 

to work recreating the flavour 

composition. The first steps are 

pretty easy, especially since the 

flavourist has a great deal of 

experience. In her training and 

over time, she has learned to 

recognise and distinguish between 

more than 1,000 flavour molecules 

and natural extracts. She starts 

with a natural vanilla extract, adds 

a few other notes until she feels it 

suits the demand, and then quality 

control in Holzminden checks the 

result of her creation before 

sending it to the customer. 

A successful experiment 

The meringue experiment was a 

success. The trained chef mixed 

the egg whites and powdered 

sugar, beat them until stiff, added 

a bit of natural black currant and 

red beet extract for colouring, 

mixed a tiny bit of yoghurt with 

vanilla extract and combined 

raspberries and peaches in a 

chunky puree. Layered on top of 

one another and decorated with 

crispy white and brown chocolate 

balls from the Diana portfolio, it all 

comes together in a delicious 

dessert. Even though it tastes 

really good, they’re not quite 

satisfied with it yet. The meringue 

wasn’t in the oven for quite long 

enough, which is why it’s a little 

too soft on the inside. We can do 

better. They turn around and start 

working again, on the hunt for the 

best taste. n 

Symrise AG 

www.symrise.com 


show preview: interpack 35 

Interpack 2017 

4–10 May, 2017, Düsseldorf, Germany 

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. 

Processing and packaging. 

Distribution, consumer protection 

and protection against product 

piracy. Protection against 

contamination, deterioration or 

damage and for proper handling – 

the challenges are huge and only an 

overall approach can meet the 

demands set by old and new 

markets, social change, evolving 

consumer habits and rapidly 

developing trends and ensure 

success across the board. 

interpack 2017 is recording the 

highest demand among exhibitors in 

its history of over 55 years. By the 

official closing date of this 

outstanding international event for 

the packaging industry and related 

processing industries, exhibitors 

had booked about 20% more space 

than was available at the exhibition 

centre with its 262,400 square 

metres in 19 halls. Around 2,700 

exhibitors can therefore be 

expected again from 4 to 10 May 

2017, coming from about 60 

different countries. As before, 

another trade fair will be running in 

parallel, entitled ‘components, 

special trade fair by interpack’. It 

will feature products from supplier 

industries of the packaging sector. 

This event, too, is now fully booked, 

yet it will occupy more than twice 

as much space as in 2014, at its 

première. 

Special topic: Industry 4.0 – in 

partnership with VDMA 

Where size and internationalism are 

concerned, interpack is a unique 

platform for businesses offering 

products and solutions in packaging 

technology and related processes 

PROCESSES AND PACKAGING 

LEADING TRADE FAIR 

JOHANNES PFLUG 

PRODUCT DEVELOPMENT 

FISH & MORE 

THE WORLD HAS 

A GREAT APPETITE FOR 

SUSTAINABLE 

CONCEPTS 

Messe Düsseldorf GmbH 

Postfach 101006 _ 40001 Düsseldorf _ Germany 

Tel. +49(0)211/45 60-01 _ Fax +49(0)211/45 60-6 68 

www.messe-duesseldorf.de 


36 

show preview: interpack 

as well as packaging media and 

materials for the various segments 

of this industry: food, beverages, 

confectionery and baked goods, 

pharmaceuticals, cosmetics, nonfood 

consumer goods and industrial 

goods. The products and services 

presented here will be 

supplemented by several innovative 

specialist areas. Working together 

with the German Engineering 

Federation (VDMA), Interpack 2017 

will put the focus on Industry 4.0, in 

particular. The special show will 

take the form of a Technology 

Lounge at the VDMA stand, 

featuring examples of solutions in 

packaging machinery and process 

engineering and opening up new 

opportunities for applications in 

security, traceability, copying and 

counterfeit protection as well as in 

customised packaging. 

SAVE FOOD innovationparc 

As before, SAVE FOOD will play a 

role at interpack 2017. A special 

show called innovationparc 

(Innovation Park) will be held, with 

packaging ideas and solutions 

designed to reduce food losses and 

waste. They will include the winners 

of the international competitions for 

the SAVE FOOD Packaging 

Awards, held by the World 

Packaging Organisation (WPO). 

The prizes were awarded prior to 

interpack, and the winners are now 

set to compete with one other for 

the WorldStar Awards at the trade 

fair. The innovationparc will include 

a presentation forum which can be 

used by companies to showcase 

their ideas and solutions. As before, 

the innovationparc will be held in a 

high-quality marquee, situated 

between Halls 2 and 3. 

The first day of the trade fair will 

also feature the third international 

SAVE FOOD convention, held in 

partnership with the UN Food and 

Agriculture Organisation (FAO) and 

the United Nations Environment 

Programme (UNEP). 

components trade fair now entirely 

in tandem with interpack 

Following the première of 

components, special trade fair by 

interpack, in 2014, the general idea 

of this trade fair has been 

substantially revised for 2017. 

Visitors will now find it at a central 

location within the exhibition centre, 

in Hall 18, a temporary lightweight 

hall, approximately 5,000 square 

metres in size. It is situated 

between Halls 10 and 16, 

complementing interpack for its 

entire duration. 

Hundreds of companies from the 

supplier industries will each have 

their own stands, offering products 

in drive, control and censor 

technology, industrial image 

processing, material handling 

technology and other (machine) 

components. components will be 

freely accessible to all interpack 

visitors and exhibitors. Further 

details are available at 

www.packaging-components.com. 

Online services for trade fair 

visitors 

www.interpack.com contains useful 

resources to help visitors prepare 

and plan each day at the trade fair 

efficiently. These resources include 

an exhibitors’ database with the 

option of compiling a personalised 

hall plan as well as a ‘matchmaking’ 

function to contact exhibitors and to 

receive news of companies 

represented at the trade fair. The 

site has a responsive interface 

which also adjusts itself to a small 

display on a mobile device. 

In addition, a visitors’ app is 

available for iPhone and Android 

users. Its functions include the 

exhibitors’ and event database, 

updated on a daily basis, 

graphically optimised hall plans and 

exhibitors’ details, including contact 

details and product information, an 

appointment form and the option of 

adding customised notes to 

exhibitors’ entries. The user’s 



photos: 

Messe 

Düsseldorf/ 

ctillmann 

settings and notes are available on 

all platforms, regardless of the 

device where they were originally 

created. The interpack website also 

has a hotel booking function and 

numerous tips on Düsseldorf’s 

cultural highlights, so that visitors 

can plan their stay. A full list of 

event preparation services can be 

found at 

www.interpack.com/tradefairplanner. 

However, www.interpack.com offers 

more than direct preparation for the 

trade fair. The interpack magazine, 

which is issued at regular intervals, 

has numerous interesting articles 

on trends in the industry. It also has 

some worthwhile infographics and 

interviews with industry experts. 

Opening hours and prices 

interpack is open daily, from 4 to 10 

May 2017, 10:00 to 18:00 hrs. E- 

tickets are available from December 

2016. A day ticket can be 

purchased online in advance at 

www.interpack.com and costs 

€52.00 (€65.00 at the box office). 

The box office price for students 

and trainees is €15.00. A three-day 

ticket can be bought online, in 

advance, for €105.00 (box office: 

€130.00). Any tickets that have 

been obtained online can be printed 

out directly from a computer. An 

interpack 2017 entrance ticket or 

exhibitor’s pass entitles the holder 

to travel to and from the exhibition 

centre for free, using the local 

transport company VRR. This 

covers all the towns and cities 

within the catchment area of the 

Düsseldorf Exhibition Centre. n 

interpack 2017 


Gebo Cermex: Smart factories come to life 

Gebo Cermex will be demonstrating the latest advanced 

performance systems and innovative solutions for the 

beverage, food, home and personal care markets. As a key 

player in the Factory of the Future movement, the company will 

again be underlining its commitment to help producers 

embrace Industry 4.0 opportunities by demonstrating a 

portfolio completely based on its Agility 4.0 program. Agility 

4.0 encompasses smart machines, system and data 

intelligence, digital connectivity and powerful simulation 

tools, all within a philosophy of sustainable production. It brings Smart 

Factories to life in order to create a world of greater choice and unique consumer experience driven by 

packaging mass customisation and product diversity. 

Hall 13 

C47 

“At interpack, we will be showing how our approach is able to ensure high performance, cost-effectiveness, high 

productivity and greater agility for packaging lines of today and tomorrow,” explains Marc Aury, President & 

Managing Director of Gebo Cermex. “Our Agility 4.0 program is based on a unique integration business model 

and uses high-precision simulation and modelling tools to allow customers to visualize and forecast to keep 

Operating Expenditure (OPEX) to an absolute minimum. It has helped to globally position us as the right 

performance partner all along the line lifecycle. We are bringing Smart Factories to life through the five pillars of 

Agility 4.0: virtual factory; smart factory systems; the connected factory; eco-friendly efficiency; the extended 

factory.” n 

www.gebocermex.com 


38 


tna: Virtual experience 

tna will be using a combination of virtual and 

augmented reality at this year’s interpack in 

Düsseldorf, Germany, to showcase its complete 

range of packaging and processing solutions. 

Visitors will be transported into a ‘real world’ 

space, where they’ll get the chance to experience 

tna’s leading equipment designs in a multisensual 

environment. This will include everything 

from tna’s cost-efficient steam peelers and high 

performance fryers to its gentle distribution, 

accurate seasoning, precise weighing and highspeed 

packaging solutions. Using the latest, cutting-edge 

technology, visitors will go on a virtual ride that will give them the unique opportunity to fully 

immerse themselves into the production process of a complete potato chip line – from start to finish. At the 

same time, augmented realty will make it possible to bring individual systems to life and allow visitors to interact 

with them to find out more about their specific capabilities and features, creating a truly impactful virtual 

experience. 

“The food processing and packaging industry has come a long way and technological progress has played a 

huge part in this,” comments Alf Taylor, CEO and co-founder of tna. “At tna, we pride ourselves in providing the 

industry with cutting-edge solutions that set new standards. We were the first to see what’s possible in terms of 

packaging speeds and have never let go of our dedication to innovation. At the same time, our business growth 

from single product to an entire line of solutions, means we needed an innovative, exciting way to show our 

customers and prospects our full range of start-to-finish solutions. Showing off the capabilities of our advanced 

solutions through state-of-the-art technology was therefore the obvious choice.” n 

www.tnasolutions.com 

Hall 15 

Stand B22 

Eagle: X-ray and fat analysis systems 

Eagle Product Inspection (Eagle), an expert in advanced x-ray product 

inspection and fat analysis (FA) systems, will demonstrate its leading x- 

ray and fat analysis systems. Specialists will be on hand to advise 

customers on the fundamental benefits of purpose-built, high quality and 

accurate product inspection systems, coupled with the lowest Total Cost of 

Ownership (TCO) in the industry. 

Hall 13 

D12 

X-ray and FA systems are now a mainstay in production lines across the 

globe, and are frequently placed into the harsh environments associated with 

the food industry. Increasingly, customers are looking at the bigger picture 

when choosing to invest in capital equipment, and that has led to TCO being 

scrutinised more than ever before – particularly when it comes to the 

reliability and longevity of a system. 

Technology leadership 

On display at Eagle’s stand will be examples of its system capabilities, which have evolved to include some of 

the most advanced image processing applications associated with product inspection in the world. Rather than 

take a one-size-fits-all approach to image processing, Eagle is able to focus on application specific solutions, 

allowing detectors to be finely tuned to enhance contaminant detection. Each image created can be 

simultaneously interrogated with a wide variety of specialised image processing applications, looking at many 

different specific elements within that image without impacting speed, throughput or performance on the line. 

Contaminants such as calcified bone, metal fragments, glass shards and some rubber and plastic components 

can be detected with incredibly high levels of accuracy, while other measurements, such as weight, component 

counts and, in the case of FA systems Chemical Lean (CL) values, can be calculated simultaneously. n 

www.eaglepi.com 



Milliken: Clear packaging solutions 

Leading polyolefins additives supplier Milliken has innovative 

solutions to showcase at the upcoming interpack 2017 trade fair 

for clear packaging applications in polypropylene and PET. Milliken 

will demonstrate why NX UltraClear PP is the optimal, costeffective 

option to help brand owners address the growing 

packaging trends for both resource efficiency and attentiongrabbing 

appeal. 

“NX UltraClear PP, which is polypropylene clarified with 

Milliken’s Millad ® NX 8000, is the ideal material to bring exceptional clarity, 

aesthetics, lightweighting and increased sustainability to a variety of commercial packaging 

applications,” according to Sami T.K. Palanisami, Milliken Commercial Manager – EMEA. “It offers 

the clarity of materials such as PET, while delivering specific benefits for different processes” – all of 

which Milliken will highlight at Interpack 2017 (Hall 10, Booth C32). 

Hall 10 

Stand C32 

Brand owners benefit from thermoformed NX UltraClear PP 

When it comes to thermoformed and foldable packaging, NX UltraClear PP delivers a vast range of property 

and performance benefits to converters and brand owners, allowing the resin to offer an all-round packaging 

solution. These include: 

Glass-like transparency – The days of thermoformed polypropylene applications with a milky appearance are 

gone. For thermoforming and sheet packaging, NX UltraClear PP rivals the glass-like clarity of commonly used 

resins such as A-PET and polystyrene, while also offering a glossier appearance than that normally associated 

with standard, nucleated polypropylene. 

Lighter weight – NX UltraClear PP has a significantly lower density than other plastic material options, 

reducing the weight of a thermoformed part. PP’s density of 0,9kg/m³ compared to PET’s density of 

1,37kg/m³ allows converters to produce significantly more trays per kilo of material. n 

www.milliken.com 

Bosch: Freely scalable vertical flat pouch 

packaging machine 

Flat pouches are the trend among all ages. Whether it is 

coffee, sugar, toiletries or food supplements, nearly everything 

today can be packaged in small, convenient and easily 

portioned flat pouches. With the new Sigpack VPF (Vertical 

Platform Flat Pouch), Bosch introduces the first freely 

scalable flat pouch machine to the market. Frank Bühler, 

product manager at Bosch Packaging Technology says: “In 

2016, we won the German Packaging Award with the 

prototype of the Sigpack VPF. We are pleased to present the unique advantages of the 

machine to manufacturers in the food and pharmaceutical industry, for the first time, at interpack 

2017.” The Sigpack VPF offers the best performance per square meter of floor space by combining 

modular flexibility with high production speed at a low overall operating cost. 

With highly flexible design equipped for future market requirements 

The Sigpack VPF stands out with its unsurpassed flexibility enabling manufacturers to adjust quickly and 

economically to production volumes and product changes according to market needs. Thanks to the 

modularization of the dosing and cross-sealing units, the Sigpack VPF is freely scalable from two to up to 

twelve lanes. In addition, pouch sizes are easily adjustable. The new decentralized stock of product makes it 

possible to package different products, such as salt and pepper, at the same time on one machine. Frank Bühler 

explains: “The complete modularization of the dosing and sealing units allows for flexible lanes, making the new 

Sigpack VPF a future-proof investment for every manufacturer.” n 

Hall 6 

C30 

www.bosch.com 


40 


Baker Perkins: Equiment, process and product innovations 

Equipment, process and product innovations will be launched by Baker 

Perkins at interpack. These developments cover the confectionery, 

snack, cereal, and biscuit industries. 

The company will emphasise why depositing is growing in popularity in 

the confectionery and healthcare industries. High levels of accuracy 

and hygiene combined with low production costs and an ability to make 

products that are unachievable with other methods make depositing 

attractive across the hard candy, lollipop, standard and 3D jelly, gum, 

toffee, caramel, fudge and fondant sectors. 

The characteristics of depositing, which enable validation, makes this 

the only viable process for the growing variety of functional and 

healthcare confectionery carrying over-the-counter medications and 

dietary products typically fortified with vitamins, minerals, fibre or real 

fruit juice. 

Exhibits at interpack will include the new ServoForm Mini; a depositor for hard and soft confectionery; and a 

working demonstration of unique stick placing technology for flat lollipops. Baker Perkins cooking systems for 

every type of hard and soft confectionery will be represented by a Turbofilm plate pack cooker and a Microfilm 

rotary evaporator. 

The ServoForm Mini is a flexible depositing system for small batch production which can make a wide range of 

hard candy, soft candy and lollipops. It offers outputs up to 54kg/hr and brings the benefits of depositing to 

companies producing confectionery in small batches, including those needing to make a variety of products on 

one line. n 

Hall 4 

Stand 

C21 

www.bakerperkins.com 

BEKUM: economical alternatives in the 

materials used for extrusion blow moulding 

Bekum will be focusing on the latest trends and production 

processes for extrusion-blown packaging. Of crucial 

importance are the current machine and system solutions for 

the economic and ecological production of bottles, containers, 

cans, drums and IBCs made of plastic. On the material side, 

we focus on three aspects: the newly developed EPET IV 

materials, the processing of calcium carbonate (chalk) and 

the resource-saving recycling of materials. A further highlight 

of our exhibition at the trade fair will be on the importance of spiral distributor blow 

head technology to increase performance. 

Hall 5 

Stand D37 

As a pioneer in the industry, BEKUM has intensively devoted itself for years to the material aspects 

of extrusion blow moulding. This has been in order to meet the requirements of the target group. The 

packaging industry continuously tries to keep the costs on the material side under control, as fluctuations in the 

prices of materials can greatly affect unit costing. Likewise, functionally convincing packaging, which has been 

developed in a resource-saving manner, provides scope for sustainability, added value and setting itself apart 

from the competition through product differentiation. Michael Mehnert, CEO of BEKUM Maschinenfabriken 

Traismauer GesmbH: “As a pioneer and technology leader in blow moulding, the requirements and desires of the 

packaging industry are of crucial importance to us. It is well known that the cost of materials has a decisive 

influence on the calculations of manufacturers. Our energy-efficient, flexible, high-performance machine and 

extrusion solutions of the latest generation grant manufacturers the opportunity of improving their added value 

through the intelligent and resource-saving use of materials, increasing the quality of their articles and, at the 

same time, achieving ambitious sustainability targets.” n 

www.bekum.de 


processing & packaging 41 

GEA is packed with inspiration 

Inspiration is the source of innovation. And innovation – from food producers as well as machine 

manufacturers – is a powerful means of creating differentiation and improving profitability. This is 

why GEA has ‘Packed with inspiration’ as its theme for the company’s stand at interpack 2017. The 

systems for packaging and processing of food, confectionery, dairy, bakery and beverages featured 

on the stand show how GEA’s product development is inspired by market trends and customer 

requirements. In response to today’s regulated business environment where retailers and 

consumers place high demands, GEA delivers reliable, flexible, efficient, and imaginative packaging. 

GEA’s 1047 

square-meter 

stand B09/B31 

is in hall 7A at 

INTERPACK 

World premier 

New developments include an 

entry-level thermoformer model, 

an ultra-hygienic vertical bagger 

system, a coating and wrapping 

line designed to revive the lollipop 

market. But perhaps the main 

show stopper is a non-invasive 

quality control system for 

modified-atmosphere packaging 

(MAP), the only system that 

checks every pack for oxygen 

content as it leaves the 

thermoformer. 

From entry-level to high-end 

packaging 

The GEA PowerPak platform is 

well established in the mid- to 

high-end sector thanks to its 

reliability, capacity and range of 

configuration and options. 

However, smaller-scale operations, 

such as start-ups, often don’t need 

all the features of these big 

thermoformers. For these users, 

GEA has introduced an entry-level 

thermoformer with basic 

configuration and functionality. 

Called the GEA DeltaPak, it 

provides access to the quality and 

reliability of the GEA PowerPak 

platform. Moving up the PowerPak 

range, which was recently redefined 

to make it easier and more 

cost-effective to specify a 

thermoformer for a particular 

application, one of the larger 

GEA DeltaPak 

machines is on the stand as part of 

an integrated slicing/packaging 

line. This thermoformer is equipped 

with tool-free dieset changing, a 

new labeller and end-of-line lane 

pick and place converger plus the 

new GEA OxyCheck, the world’s 

first 100 percent quality control 

system for MAP packaging (see 

panel). 

A cut above the rest 

The automated line starts with a 

GEA OptiScan, a pre-scanning 

system that minimises give-away 

and increases yield of sliced 

portions by simultaneously 

scanning two logs. Slicing is done 

with the GEA DualSlicer 1200, 

which in combination with an 

Interleaver, a Check 4000 and a 

ShingleLoader 600 delivers perfect 

portions to the PowerPak. To be 

able to adjust slice thickness on 

the fly – and 

therefore get fewer idle 

cuts – the GEA DualSlicer has 

independent drives for each of its 

two grippers, an adjustable rotor 

head and a three-stage-portioning 

conveyor. This line configuration 

achieves very high product 

utilisation due to low give-away 

and more on-weight portions. 

Let’s bag it up 

For vertical bagging users, there 

are two continuous-operation 

SmartPackers, a CX250 with a 

multi-head weigher, and a CX400 

that meets the highest hygiene 

standards. These machines can 

handle the latest stand-up 

packaging formats – including 

Quatro seal and Doystyle – to 

ensure products not only stand up 

on the shelves, but stand out too. 

The GEA SmartPacker CX250 is 

popular for candy producer as it 

handles products smoothly, making 

it possible to bag fragile sweets or 

gummy candy at high speeds. 


42 

processing & packaging 

GEA SmartPacker CX400 

with label unit 

feed and sealed bearing rollers 

plus ultra-smooth surface 

treatment and sloping surfaces to 

avoid contamination. The vacuum 

table is replaced by a closed 

clamping table, preventing dirt 

getting in the vacuum system. It 

meets hygiene standards for fresh 

vegetables, meat and potato 

products, and individually quick 

frozen (IQF) protein products. 

powder, syrup or granulate. The 

GEA Aquarius CoatingLine forms, 

cools, coats and wraps both ball 

and 3D lollipops at up to 600 

lollipops per minute. Although the 

line is not on the stand, the 

possibilities it creates can be 

experienced at the Coating Bar, 

where lollipops coated with 

different flavours can be tasted. 

GEA DualSlicer 1200 

And thanks to the intelligent 

product-in-seal detection system, 

which prevents the sealing jaws 

closing on a product in the seal 

area, there’s no need for 

unplanned stops for cleaning. 

Hygiene upgrade 

GEA 

BunchWrapper 

The SmartPacker CX400 is a bestseller 

for many food applications, 

and is now available with an 

upgrade to meet very tough 

hygiene requirements. The main 

differences are the stainless film 

Double the fun 

For lollipop makers, the GEA 

Aquarius BunchWrapper wrapping 

machine on the stand is fitted with 

two labelers; one for placing labels 

inside the wrapping film and the 

other for labelling the stick. These 

techniques enable manufacturers 

to add information like barcodes or 

promotional designs, logos and 

actions at up to 800 lollipops per 

minute. Another way to distinguish 

lollipops is by adding taste, colour, 

texture or shine with coatings of 

For your continued success 

Tailor-made service to address 

each customer’s needs helps 

improve the performance of GEA’s 

packaging technology. Through 

‘GEA Service – For your continued 

success’, the company offers 

support throughout the lifecycle of 

installed equipment, from project 

engineering, installation, and 

commissioning to production. An 

information desk on the stand 

provides more information on this 

recently introduced customer-care 

concept. 

GEA Stand 

B09/B31 in 

hall 7A at 

INTERPACK 



GEA 

OxyCheck 

Dawn of a new era for MAP 

packaging 

GEA OxyCheck, the world’s first 

non-invasive O2 measurement 

system for 100% inspection, helps 

products reach consumers in 

perfect condition. 

Consumers want safe, fresh and 

healthy packaged foods, retailers 

seek prolonged shelf-life and 

visual appeal, and food producers 

must deliver products in 

accordance with agreed quality 

specifications. All will benefit from 

the GEA OxyCheck, which makes 

it possible to check the oxygen 

(O2) content and seal integrity of 

every single Modified Atmosphere 

Pack (MAP) that leaves the 

thermoformer. It eliminates 

wasteful sample testing, and 

reduces the risk that a bad pack 

reaches a consumer. 

More confidence, less waste 

As a non-invasive quality control 

system, the film and seal remain 

intact and nothing is wasted. The 

technology (patents pending) 

accurately measures the O2 

content in MAP packs, and unlike 

invasive measurement techniques 

that only inspect samples 

periodically taken from the line, the 

GEA OxyCheck inspects every 

single package. Packages that 

don’t meet modified atmosphere 

specifications do not enter the 

supply chain. A single package in 

which the contents prematurely 

deteriorate could lead to a retailer 

rejecting a whole batch to prevent 

unsafe food reaching the 

consumer. The potential recall 

costs can be substantial. 

More than half of all retail fresh 

food is packaged in MAP, including 

meat, poultry, pre-cut fruit and 

vegetables, processed foods, 

bakery products, confectionery and 

dairy. MAP packages are typically 

injected with carbon dioxide (CO2) 

and nitrogen (N2) prior to sealing. 

A small percentage of O2 remains 

in (and is sometimes added to) the 

package, and by measuring this 

concentration, it’s possible to 

About GEA 

GEA is one of the largest 

suppliers for the food processing 

industry and a wide range of 

other process industries. As an 

international technology group, 

the Company focuses on process 

technology and components for 

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. 

confirm the modified atmosphere. 

GEA OxyCheck measures the O2 

content immediately after the 

package is sealed, while a second 

measurement station re-checks it 

to identify leakage. The system 

features a sensor spot printed on 

the inner, product-facing side of a 

transparent lidding film. Sensors 

look at the fluorescence properties 

of a dye in this spot, which is 

influenced by the presence of O2, 

making it possible to accurately 

determine the concentration 

without breaking the film or seal. 

It’s the only system that gives 

100% certainty. n 

GEA 

www.gea.com 


44 


Millennials misunderstood 

Why manufacturers should embrace the Generation Y 

as a key market opportunity 

As demographics go, Millennials haven’t had the best reputation over the years. Born between the 

early 1980s and the 2000s, they are commonly seen as the Peter Pan generation – delaying the 

passage into adulthood and financially unstable. This somewhat dreamy and escapist image has 

traditionally caused manufacturers to bypass Millennials as a lucrative customer base – yet, this 

misconception could cost brands dearly. 1 

Understanding millennials 

The Millennials have grown up. 

Representing today 24% of the 

European and 27% of the US 

population, they are in fact a 

significant part of the population, 

surpassing even the baby boomers 

in market size. 2 Now ranging in 

age from 15 to their early 30s, the 

generation encompasses a variety 

of life stages and lifestyles, with 

many having flown the nest and no 

longer dependent on parental 

support. In fact, around half of the 

older Millennials are now married, 

and about 50% have children. 3 

Furthermore, many of them work 

in demanding jobs and are with an 

average household income of 

US$60,000 financially more stable 

than previously assumed. 4 It is 

clear that this shift has created a 

major opportunity for 

manufacturers – however, for 

companies to harness the benefits 

it is vital to not rely on solely 

understanding the needs and 

preferences of this increasingly 

influential potential customer base. 

How do Millennials ‘tick’? And how 

do single-serve packages such as 

sachets and stick packs hold the 

key for manufacturers wishing to 

capitalise on their increased 

spending power by providing 

products that they really want? 

Millennials were born into a world 

virtually overflowing with 

innovation, technology and choice. 

With this ever-expanding universe 

of options at their fingertips, 

Generation Y tends to see limitless 

possibilities to make a life of their 

own in order to create a perfect 

work-life balance. Compared to 

previous generations Millennials 

are very health conscious. Fast but 

good food combined with 

nutraceuticals, such as vitamins, is 

quite common among this age 

group. In fact, what characterises 

Millennials perhaps more than 

anything else is their drive, 

determination and ability to live a 

life that in every way represents 

and reflects their personal beliefs, 

preferences and lifestyles. To this 

end, they have embraced brands 

and products as means of personal 

extension. 5 

Crucially, the breed of Millennial 

works hard in order to have a wide 

range of choices when satisfying 

their personal tastes. Constantly 

balancing work and leisure, 

Millennials tend to have high 

expectations in their workplace, 

frequently change jobs or hold 

several positions at the same time, 

and are rather career-focused 

when it comes to achieving their 

goals. 

As a perfect example of the ‘onthe-go-generation’, 

Millennials are 



flexible, creative and innovative in 

finding ways that enable them to 

use their time ever more 

effectively and efficiently – and 

when it comes to their priorities, 

convenience is king. In fact, a 

pressing need for a more 

convenient way of living is 

increasingly shaping their daily 

routines, preferences and 

ultimately – choices. 

The single-serve generation 

Rather than planning ahead, 

Millennials appreciate the instant 

choice, variety and availability that 

enables them to cater for every 

mood, taste and craving. This is 

why they are more than twice as 

likely to walk into shops frequently 

– as and when they desire a 

specific product or taste – than 

previous generations. 6 As a result 

of their constantly moving and 

evolving lifestyles, they have 

moved away from large, weekly 

shops, bulk buying and home 

cooking to more convenient 

product sizes such as stick packs 

and sachets. All in all, the ‘on-thego-generation’ 

replaced with its 

eating and drinking behavior the 

traditional three square meals with 

modern snacking. Almost every 

forth Millennial (24%) replaces 

meals with more than four snacks 

a day. Snacking has become a 

lifestyle, with an industry worth of 

375bn dollars in 2014. 7 

For manufacturers, the key to 

satisfying a customer base as 

impulsive and specific as 

Millennials is to provide a wide 

variety of products that can be 

easily accessed, portioned, 

consumed and carried. And the 

solution comes in a surprisingly 

simple and versatile package: the 

single-serve pouch. Whether 

nutraceuticals, pharmaceuticals, 

coffee, snacks, shampoo or 

condiments, these small, individual 

packs – such as sachets and stick 

packs – are a perfect fit for the 

main requirements this customer 

segment demands. Small, 

affordable and ready portioned, 

they enable consumers to try 

different products and brands to 

discover the perfect match to their 

individual taste and health 

requirements. In addition, with the 

right manufacturing equipment, the 

little packages offer easy, fuss-free 

opening and consumption on-thego. 

Equally, larger quantities of 

foods and other products can often 

go unused. Stick packs and 

sachets minimize product waste by 

providing only the amount of 

product that is actually needed. 

Success with the right dose of 

expertise 

There is more good news: while the 

single-serve pouch is the perfect 

fit for consumers’ growing demand 

for choice and convenience, it also 

comes with significant benefits 

from a production point of view. In 

fact, sachets and stick packs tend 

to be considerably more cost 

effective both in terms of 

distribution and packaging 

compared to larger packs? without 

having to worry about complicated 

designs for container shapes or 

closures. 

However, with a prospective 

customer base as spoilt for choice 

as Millennials, a number of factors 

are essential to ensure the 

product, brand and quality match 

the consumer expectation. This is 

why manufacturers should ensure 


46 


The principle is simple – in order to 

capitalise on the market potential 

presented by the Millennials, 

manufacturers should reconsider 

their products’ packaging format. 

By simply changing format, the 

package becomes suited to 

different usage scenarios and as a 

result different consumers. Last, 

with the wide range of options and 

sophisticated technologies 

available, to produce the perfect 

sachet for virtually any free 

flowing product, there is no excuse 

to miss out on a market 

opportunity as lucrative as that 

posed by the once-overlooked 

Millennials. 

About the author 

they take into account the 

following points when installing or 

updating a sachet or stick pack 

system: 

n Speed is crucial – gain the 

competitive edge by investing 

in an integrated, high-speed 

system that will boost your 

overall equipment 

effectiveness (OEE) and 

maximise your output, 

whatever your layout is. The 

latest technologies can 

produce up to 1,000 sachets 

per minute, allowing you to 

quickly adapt to changing 

demands. 

n Don’t compromise on product 

quality – Millennials have high 

expectations, which is why it is 

vital that the packs not only 

look and feel the part, but also 

protect the integrity of the 

product. Advanced sealing 

technologies and hygiene 

configurations will help you win 

over and maintain this highly 

selective customer segment. 

n A matter of accuracy – high 

filling accuracy – regardless of 

ingredient complexity – is vital. 

It will not only protect you and 

your customers from potential 

health issues that could arise 

from inaccurate doses (for 

instance in pharmaceutical 

products), but it will also 

minimise product and 

packaging waste. 

n Work with the best – you don’t 

need to be an engineering 

expert to ensure that you get 

the best system for your needs. 

Work with a supplier who can 

help you design packaging 

platforms geared towards your 

needs. Leading experts will also 

be able to help you grow your 

market share by offering local 

support and service, wherever 

you are. 

1 http://www.livescience.com/38061-millennials-generation-y.html 

2 http://www.pewresearch.org/fact-tank/2015/02/09/who-are-europes-millennials/ 

3 http://www.forbes.com/sites/patrickspenner/2014/04/16/inside-the-millennial-mind-the-dos-donts-ofmarketing-to-this-powerful-generation-3 

4 CEB iconoculture report: https://www.cebglobal.com/exbd/marketingcommunications/iconoculture/millenials/index.page 

5 http://www.forbes.com/sites/patrickspenner/2014/04/16/inside-the-millennial-mind-the-dos-donts-ofmarketing-to-this-powerful-generation-3/ 

6 http://www.generalmillscf.com/industries/convenience/support-tool-categories/consumer-insights/a-viewof-millennial-convenience-store-shoppers 

7 http://www.brandpackaging.com/articles/85177-is-your-snack-packaging-keeping-up-with-todays-trends 

Since August 2011, Frank Bühler 

is product manager responsible for 

the new machine business and the 

after-sales applications for various 

packaging machines such as the 

stick pack and flat pouch systems 

at Bosch Packaging Technology. 

Initially trained as a mechanical 

engineer, he gained experience in 

engineering as well as 

international sales management. 

About Bosch Packaging 

Technology 

Based in Waiblingen near 

Stuttgart, Germany, and 

employing 6,100 associates, the 


division is one of the leading 

suppliers of process and 

packaging technology. At over 30 

locations in more than 15 countries 

worldwide, a 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. n 

Frank Bühler 

Product Manager 

Product Division Confectionery and Food 


www.boschpackaging.com 



Thermal Transfer Overprinting (TTO): 

An interview with Videojet 

In this Q&A, Drew Weightman, Global Business Unit Manager for Thermal Transfer Overprinters 

(TTO) at Videojet Technologies, looks at the challenges manufacturers face with regard to coding 

and marking onto flexible packaging and the areas in which TTO can help to improve efficiency and 

code quality 

Q: Have you identified any 

emerging trends with regard to 

flexible packaging formats? 

Flexible packaging is a dynamic 

space now with a couple of 

expanding trends. First, we see 

producers, particularly food 

producers, continuing to shift from 

rigid to flexible packaging formats, 

unlocking many of the cost and 

sustainability benefits that have 

become well known. However, we 

also see a shift within flexible 

packaging, as current users reveal 

some really exciting innovations 

beyond generic flexible wrapping. 

Innovations in shelf-ready flexible 

packaging such as stand up 

pouches are particularly 

interesting. Features such as clear 

windows that enable visibility 

directly to the contents inside, and 

seal strips that enable reclosure of 

the packaging for multi-use are 

just a couple of examples. These 

enhancements to flexible 

packaging are leading it to play the 

primary role for producers to meet 

accelerating consumer desires to 

identify with the origin and 

authenticity of their food choices. 

This enables the consumer to 

identify with the packaging in a 

way that they couldn’t in other 

formats - such as a rigid box. In 

rigid packaging, the product inside 

is hidden. A can for soup is a good 

example of this. There’s a real 

barrier between customer and 

product. The reason shelf ready 

flexible packaging is becoming 

more popular is that it enables 

customers to experience the 

products in a way that was not 

possible before – in terms of 

seeing the product, feeling the 

weight and interacting with it in 

general. 

The reasons to utilise flexible 

packaging are becoming widely 

recognised. However, many 

producers don’t realise that this 

shift opens new coding 

possibilities as well. 

Q: Is TTO the best technology to 

use for this form of packaging? 

As soon as you move from a rigid 

package to a flexible option, TTO 

becomes the natural choice for 

coding and marking. It’s by far the 

most reliable method for marking 

flexible packaging and brings a 

very high level of print quality. In 

many cases a brand owner has 

spent tremendous time and energy 

in creating a polished, authentic, 

shelf ready flexible package 

design. Placing a crude hot 

stamped code on that package 

would be contrary to all of that 

effort. 

TTO is also the obvious choice for 

production efficiency reasons. Old 

analogue technologies such as hot 

stamp or roller coders typically use 

metal stamps that may be held in a 

heated block. The type of these 

stamps needs to be manually 


48 


reassembled each time a code 

change is desired, creating 

production burdens and 

opportunities for errors. TTO 

systems, on the other hand, are 

capable of digitally modifying the 

code on the fly. With a simple, 

deeply reliable marking method 

and digital code changes, TTO 

becomes a natural fit for marking 

variable information onto these 

flexible packages. 

Why does this technology appeal 

to brand owners? 

For the brand owner the print 

quality and the range of 

possibilities is important – such as 

a choice of colours or varying 

levels of information to make the 

quality of the codes complement 

the design they have worked so 

hard to create. In short, TTO 

unlocks the possibility to print 

virtually graphics, text, logos, 

certifications, promotions or other 

variable information that a brand 

owner may wish to include on the 

package at time of filling. The 

possibilities really are liberating. 

Are there software elements that 

also enhance the appeal of TTO 

for production teams? 

What sets Videojet apart with this 

technology is the Clarity interface, 

which provides a range of intuitive 

methods to simplify set up for the 

user and to provide code 

assurance. Reducing the 

possibilities for errors is vital. 

Codes such as dates or batch 

codes, for example, must be 

correct every time. The Clarity 

interface allows jobs to be set up 

on the printer itself or via a 

network and features simplified 

message selection, pre-defined 

rules to prevent incorrect data 

entry, a restricted calendar to 

prevent incorrect dates being 

applied to products and permission 

controls to manage user access. 

Reducing operator error is a key 

driver when it comes to 

productivity, and Clarity enables 

this intuitively. 

Production and efficiency is also a 

major factor that makes Videojet 

systems so attractive to our 

customers. The systems are 

designed around a patented, 

software controlled direct ribbon 

drive that enables consistent on 

the fly printing of the variable data 

on each item, package after 

package. With no mechanical 

clutches or extra tension sensors 

there is quite simply less to go 

wrong. The precise digital control 

of the print system leads to 

reliable production and little need 

for production intervention. This 

precise design leads to another 

characteristic that our production 

customers rave about - our simple 

ribbon drive, combined with space 

for up to 1,200M (3,937 ft) of 

ribbon, makes ribbon replacement 

fast and less frequent, freeing 



operator teams to spend their time 

elsewhere. 

Is more detailed ingredients and 

nutritional information becoming 

more important to include onpack? 

Consumers have increased 

interest in what is actually in the 

product, its origin, authenticity and 

its story if you will. Nutrition and 

ingredients are important to 

convey, as are calorie counts and 

allergens. Governments are 

increasingly responding to this 

consumer interest by implementing 

a patchwork of different 

requirements to drive food 

producers to meet consumers’ 

expectations. That’s a good thing 

for consumers, but it can cause 

real headaches in the production 

and labelling process if flexible 

systems are not in place. If a 

regulatory body passes a 

requirement that says you have to 

have a specific mark to represent 

the fact that a product is, for 

example, genetically modified, that 

producer now has to change its 

packaging. Hypothetically, if you 

have 80 skews of existing 

packaging, in a number of flavour 

varieties, in different sizes for four 

different markets, a small change 

can really cause havoc. So 

producers are increasingly thinking 

about which parts of that 

packaging can be printed on a 

variable basis, either in order to 

meet these regulatory demands or 

to convey a message to 

consumers about the origin of the 

product. 

With a TTO system, runs can be 

changed digitally very easily 

without any logistical or supply 

chain changes. It builds flexibility 

into this packaging process, 

avoiding costly delays and 

packaging changes. If producers 

integrate TTO into their lines for 

the printing of date/batch codes 

and subsequently determine that 

an additional mark such as 

country-of-origin or batch website 

is desired, no changes to the 

production process are required. 

The TTO can seamlessly include 

this additional information in the 

print with the few strokes on a 

keyboard. 

Q: Is TTO an environmentally 

friendly technology? 

Our customers consider their 

sustainability footprints very 

carefully and increasingly ask us 

how their coding situation can 

contribute to those goals. The 

answer is that increasing use of 

TTO printers can make a 

significant contribution, both in 

terms of materials and upstream 

footprint. Using only precisely 

controlled heated elements to 

transfer the printed code from an 

inert ribbon, TTO technology 

avoids any need for solvents or 

other fluids that may be common in 

other coding technologies. 

In addition to this, in working with 

Videojet our customers can be safe 

in the knowledge that we strive to 

achieve the highest levels of 

environmental sustainability within 

our business. We are driving our 

own operations to be in alignment 

with ISO 14001 environmental 

standards – reducing emissions 

and our consumption of critical 

resources, energy and raw 

materials wherever possible. We 

want our customers to be assured 

that we take the environment as 

seriously as they do. 

About Drew Weightman: 

Drew Weightman is a Global 

Business Unit Manager at Videojet 

Technologies. His primary 

responsibilities include business 

management, strategy, product 

development and market expansion 

of the Thermal Transfer (TTO) and 

Thermal Inkjet (TIJ) business lines. 

Drew has numerous years of 

experience in the product 

packaging and identification 

industry. Previously he was a 

Vertical Market Manager with 

Videojet as well as a Danaher 

Business System Leader. 

About Videojet Technologies: 

Videojet Technologies is a worldleader 

in the product identification 

market, providing in-line printing, 

coding, and marking products, 

application specific fluids and 

product life cycle services. Our 

goal is to partner with our 

customers in the consumer 

packaged goods, pharmaceutical, 

and industrial goods industries to 

improve their productivity, to 

protect and grow their brands, and 

to stay ahead of industry trends 

and regulations. 

With our customer application 

experts and technology leadership 

in continuous inkjet (CIJ), thermal 

inkjet (TIJ), laser marking, thermal 

transfer overprinting (TTO), case 

coding and labelling, and wide 

array printing, Videojet has more 

than 345,000 printers installed 

worldwide. Our customers rely on 

Videojet products to print on over 

ten billion products daily. 

Customer sales, application, 

service, and training support is 

provided by direct operations with 

over 4,000 team members in 26 

countries worldwide. In addition, 

the Videojet distribution network 

includes more than 400 

distributors and OEMs, serving 

135 countries. n 

Drew Weightman 

Global Business Unit Manager, Thermal Transfer 

Overprinting (TTO) 

Videojet Technologies 

www.videojet.com 


50 


How to safely stabilise vitamins and 

probiotics 

Sensitive substances such as probiotics, vitamins or sustained release dosage forms must be 

furnished with a functionally protective coating to ensure their safe transport through the intestinal 

tract. Furthermore, the surface treatment guarantees their release at a well-defined point in time. 

Hot-melt fluidised bed granulation provides a variety of possibilities for product design. 

The demand for health-promoting 

foods and so-called functional 

foods has been increasing for 

years. In drug production, active 

ingredients are embedded in 

pharmaceutical formulations using 

hot-melt extrusion. A similar 

principle exists for nutraceuticals 

and functional foods: hot-melt 

fluidised bed granulation. Glatt 

Ingenieurtechnik, a globally 

operating engineering specialist 

from Weimar, Germany, develops 

appropriate processes and plants, 

and also designs production sites. 

Active ingredients pose many 

challenges for product developers: 

in conventional freeze-drying or 

vacuum drying, for example, 

certain microorganisms, such as 

Bifidus bifidum, perish. In addition, 

their poor flowability and the 

uneven grain size distribution are 

adversely affected by further 

processing. The pharmaceutical 

industry struggles with similar 

challenges: more than a third of 

currently available active 

ingredients are difficult to dissolve 

and are therefore poorly 

bioavailable – and the trend is 

rising. The active ingredients of the 

future will be largely insoluble in 

water and difficult to absorb. 

Processes such as melt extrusion 

or fluidised-bed 

microencapsulation can be used to 

encapsulate valuable solid or liquid 

ingredients in a homogenous 

granulate and provide controlled 

release. Compared with extrusion, 

hot-melt granulation by fluidised 

bed processing allows a wider 

bandwidth in particle design, 

including the shear-free integration 

of additives and surface 

functionalisation. 

The fluidised bed principle 

One of the essential advantages of 

fluidised bed technology is its 

intensive process control, which 

allows several steps – such as 

drying or solidification and product 

design – to be done in the same 

apparatus. This is very economical 

and makes it possible to thermally 

dry/solidify, refine and 

functionalise raw materials in a 

single process step – 

agglomeration, coating and 

encapsulation, for example. It is 

the unique flow and 

thermodynamic properties of 

fluidised and spouted bed 

technologies that have established 

themselves among the pioneering 

processes in the formulation and 

optimisation of powder properties 

and as particle-forming methods 

for solids-containing liquids – eg 

melts, dispersions, solutions, and 

suspensions. 

Coating using fluidised bed 

technology 

The coating process places a 

closed shell around solid cores. 

The principle includes fluidising 

particles, spraying them with liquid 

and finally drying/solidify them to 

a required degree of desiccation. 

By atomising the spray liquid in 

the fluid bed, it spreads across the 

surface of the resident particles. 

High levels of heat and mass 



Spray coating covers particles 

with grain sizes from 100 

microns to 3 millimeters with a 

defined layer in order to protect 

active ingredients or to 

functionalise particle surfaces. 

Spray granulation enables the 

drying of liquids while 

simultaneously forming dustfree 

granules. 

Spray encapsulation watery or 

hot-melt: Spray encapsulation 

helps to embed sensitive 

substances with homogenous 

distribution in a compact 

protection matrix. 

transfer between the particle 

surface and the fluidisation gas 

then facilitate the solidification 

process. With repeated sprayings 

and drying/solidification, multiple 

layers can be applied. 

Functional product characteristics 

can be created, modified or 

customised by coating solid 

particles. The coating of choice 

depends on several objectives: the 

transport path, the ambient 

environment and/or the 

appropriate release profile of the 

active ingredient – be it 

spontaneous, delayed or 

sustained. At the same time, the 

solid casing serves as protection 

against external influences such as 

moisture, UV radiation, oxygen or 

reactive ingredients. Furthermore, 

solid particles can be refined and 

perfected with additional 

colourants, flavourings and surface 

properties. Moreover, the same 

method can be used to mask and 

reduce undesired taste and odor 

components. By binding and 

reducing dust, physical bulk 

density properties such as 

flowability can be improved to 

obtain a manageable final product. 

The spray fluid may consist of 

solid-containing solutions, 

suspensions, emulsions or melts. 

Hot-melt granulation 

by fluidised bed 

Whenever sensitive substances 

need to be safely stabilized and 

equipped with functional 

properties, hot-melt granulation 

using fluidised bed processing 

comes into play. A suitable additive 

wax or oil is selected according to 

whether the starting material is 

water- or lipid-based. In the case of 

melt granulation, the solidification 

temperature is critical for crystal 

structure formation. Melting points 

can be shifted by the addition of 

suitable additives such as acide 

oléique. To avoid the formation of 

polymorphic transformations, 

which can cause a burst release, 

the process parameters are 

adapted accordingly. 

Stabilising vitamins 

To establish the best method to 

encapsulate a vitamin – such as a 

powdery vitamin A acetate or an 

oily vitamin E acetate – Glatt 

engineers tested several process 

variants and compared the results. 

The objective is always to obtain 

the maximum yield of the active 

substance in the product. In 

addition to spray encapsulation in 

continuous fluidised and spouted 

beds, rotary and wet granulation 

methods were also investigated. 

The process variants were 

assessed by examining particle 

morphology, particle size 

distribution, recovery and yield. 

Rotary granulation provided the 

lowest levels of thermal stress. 

The shortest process times were 

recorded for the spouted bed 

process, followed by the fluidised 

bed. As expected, wet granulation 

lasted as long as the mixture and 

extrusion were followed by 

rounding and drying. A further 


52 


Continuous 

fluid bed spray 

coating, top 

spray 

observation was that the particles 

looked very different, depending 

on whether they were 

encapsulated within a water-based 

or a lipid-based formulation. If the 

encapsulation was done by 

fluidised or spouted bed 

processing under a nitrogen 

atmosphere in a closed cycle 

operation, better recovery rates 

were recorded. By adjusting the 

product temperature, spray rate 

and spray pressure in the fluid 

bed, it is possible to influence the 

shape, structure and size of the 

resulting particles. However, 

parameters and results of batchbased 

processing cannot be 

transferred easily to continuous 

processing. Continuous processes, 

by contrast, are energetically more 

effective and easier to automate. 

Stabilising probiotics 

Glatt Ingenieurtechnik has 

developed and patented a special 

process for the encapsulation and 

immobilisation of microorganisms. 

The benefit of the process lies not 

only in the advantageous heat and 

mass transfer conditions, which is 

why the particle surfaces uniformly 

moisten and become regular 

granules. The company’s ProCell 

series apparatus allows the 

microorganisms to be dried at a 

much higher temperature than 

conventional drying. As a rule, the 

liquid formulation containing the 

microbial cultures consists of an 

aqueous solution. In trials, carrier 

materials (maltodextrin and whey 

powder) were applied to provide 

protection and improve the shelflife. 

An additional symbiotic effect 

can be provided by adding 

prebiotic fibres into the capsules. 

Interestingly, it is possible to apply 

a functional coating in the same 

process. In addition, cleaning is 

simple and hygienic, so that the 

cross-contamination of biological 

substances during product 

changeovers can be eliminated. 

Starting small 

In conclusion, it is most economical 

to start small and do tests on a 

laboratory plant with lower 

quantities of raw materials. With 

the help of in-process analyses of 

the active substance or other 

important particle characteristics – 

such as size and bulk density – 

procedures can be quickly adapted 

to obtain the desired product 

properties. Glatt provides test 

facilities with various process 

operations, system configurations 

and laboratory equipment at its 

Technology Centre in Weimar, 

Germany. A team of experienced 

food and process engineering 

experts is available throughout the 

usually week-long test series. For 

reliable scale-up to production 

scale – especially useful for 

continuous processing – local pilot 

plants are also available. At 

http://www.enhancingingredients.com/, 

Glatt 

Ingenieurtechnik offers a white 

paper about the guiding role of 

fluidised and spouted bed 

technologies in the particle 

building process including practical 

examples from spray granulation 

to coating, critical process 

parameters, and thoughtprovoking 

approaches to 

successful product and process 

development, as well as process 

and plant engineering. n 

Glatt Ingenieurtechnik 

www.glatt.com 

Figures (© Glatt) 


show review: ippe 53 

IPPE does it again: Sets three new records 

for 2017 

International Production & Processing Expo (IPPE) had a great year with 31,649 poultry, meat and 

feed industry leaders from all over the world in attendance, setting a new record. There were also 

1,273 exhibitors with more than 533,000 square feet of exhibit space, another new record. The Expo 

is the world’s largest annual feed, meat and poultry industry event of its kind and is one of the 50 

largest trade shows in the United States. IPPE is sponsored by the US Poultry & Egg Association, 

American Feed Industry Association and North American Meat Institute. 

There were 8,018 international 

visitors, a third new record, from 

129 countries represented at the 

Expo. The largest group from a 

single country outside the US was 

Canada with 1,383 visitors. The 

largest region represented was the 

Caribbean, Latin America, Mexico 

and South America with 3,226 

visitors. 

“We are very excited about this 

year’s record-breaking exhibit 

space floor and attendance 

numbers. The turnout for the 2017 

IPPE was exceptional, and the 

feedback from attendees has been 

extremely positive regarding time 

spent on the trade show floor and in 

education sessions. We expect next 

year will be even more valuable for 

attendees and exhibitors alike,” the 

three organizations said. 

A week-long schedule of education 

programs, which updated industry 

professionals on the latest issues 

and complemented the exhibit floor, 

helped drive attendance. This 

year’s educational line-up featured 

25 programs, ranging from a 

conference on Listeria 

monocytogenes prevention and 

control, to a program on FSMA 

hazard analysis training, to a 

program on whole genome 

sequencing and food safety 

implications. 

A central attraction is the large 

exhibit floor. Exhibitors 

demonstrated the most current 

innovations in equipment, supplies 

and services used by industry firms 

in the production and processing of 

meat, poultry, eggs and feed 

products. Numerous companies 

highlighted their new products at 

the trade show, with all phases of 

the feed, meat and poultry industry 

represented, from live production 

and processing to further 

processing and packaging. 

Other featured events included the 

International Poultry Scientific 

Forum, Beef 101 Workshop, Pet 

Food Conference, TECHTalks 

program, Event Zone activities and 

publisher-sponsored programs, all 

of which have made the 2017 IPPE 

the foremost annual protein and 

feed event in the world. 

Next year’s International 

Production & Processing Expo will 

be held Jan. 30 – Feb. 1, 2018, at 

the Georgia World Congress Center 

in Atlanta, Ga. Show updates and 

attendee and exhibitor information 

will be available at 

www.ippexpo.org. 

About IPPE 

The International Production & 

Processing Expo (IPPE) is a 

collaboration of three shows – 

International Feed Expo, 

International Meat Expo and the 

International Poultry Expo – 

representing the entire chain of 

protein production and processing. 

The event is sponsored by the 

American Feed Industry Association 

(AFIA), North American Meat 

Institute (NAMI) and U.S. Poultry & 

Egg Association (USPOULTRY). n 

www.ippeexpo.com 


54 

show review: ippe 2017 exhibitors 

Bosch Packaging Technology Inc 

Bosch Packaging Technology exhibited a range of 

solutions. For over six decades, Bosch Packaging 

Technology, Inc. has provided the world's leading 

manufacturers, both large and small, with packaging 

machinery that is innovative, fast, reliable and cost 

effective. But our machinery is only part of Bosch. 

Training programs, specific to your application, 

enable fast start-ups, efficient operation, and 

effective maintenance programs. After parts service 

and support is quickly available wherever you are 

located from our global network of service locations. 

Bosch Packaging Technology, Inc. offers a range of 

packaging equipment – wrappers, bag closing & 

baggers, vertical form fill and seal, carton/tray 

forming and closing, feeding, and robotic pick – place 

machines. We offer flexible and very affordable 

packaging solutions by using standardised modular 

components. Our modular machines can also be 

integrated to form fully automated lines. n 

www.boschpackaging.com 

Corbion Purac 

Corbion is a global food ingredient company for 

leading food manufacturers. We strive to keep food 

tasty, consistent and fully safe from the date of 

production to the date of consumption. With a 

market that is continually evolving, providing quality 

products that grow and adapt is essential. Food 

safety, shelf life, and quality are all vital to your 

business. Corbion has been continually innovating 

and creating quality ingredients to help meet the 

demands of todays' consumer. Corbion showcased 

ingredients from our Opti.Form ® and Verdad ® 

portfolio's. Our Opti.Form ® family of sodium and 

potassium lactate and (di)acetate blends set the 

standard in the industry for meat safety and 

preservation. The Verdad ® portfolio includes a range 

of natural and clean label multifunctional ingredient 

solutions, from vinegars and ferment blends to citrus 

flour and jasmine tea, that help clean up your label 

while extending shelf life, improving yield, enhancing 

safety without sacrificing quality. n 

www.corbion.com 

GEA turns ideas into realities at IPPE 2017 

IPPE 2017 brought a great turn-out for GEA. Under the banner of ‘Inspiring Food Solutions’, the company 

demonstrated how its innovative solutions for the poultry industry help turn food producers’ ideas into 

commercial realities. In addition to being a launch platform for a flour coating machine, a new thermoformering 

packaging machine, and a brine injector, the GEA stand also focused on the latest generation spiral ovens. 

Homestyle on a large scale 

GEA introduced the latest 1000mm version of the GEA MultiDrum to the American market. The first machines 

are already operational and several companies are looking seriously at this flour coating machine that 

authentically reproduces the look, bite and texture of Homestyle breading. The GEA DeltaPak, which is an entry 

level thermoformer next to established GEA PowerPak line, was also presented. This packaging machine gives 

smaller businesses and operations access to the performance and hygienic design standards of the larger GEA 

thermoformers but in a much smaller footprint. 

Injecting and cooking 

Also shown on the booth was the latest version of the GEA MultiJector brine injector. This model is gaining 

popularity in the USA, and is quickly becoming the industry standard for injecting. And although not physically on 

the stand – it’s a huge machine – the latest GEA CookStar attracted a lot of attention. Now in its third 

generation, this ‘three-phase’ spiral oven not only cooks a huge variety of products, it also boosts yield. Its 

unique impingement zone speeds up cooking and roasts to perfection. Animations and videos of the oven in 

action showed visitors that it lives up to its reputation of being the ‘master of cooking’. 

As one of the most complete suppliers of equipment and solutions for the food industry, GEA continues to 

provide customers with equipment that deliver the highest levels of performance and dependability. n 

www.gea.com 

DuPont – Danisco Animal Nutrition 

DuPont – Danisco Animal Nutrition provides innovative enzyme, natural betaine and probiotic feed technologies 

to solve livestock and aquaculture challenges. For several decades, we've helped animal producers resolve ‘profit, 

performance and planet’ challenges and maximise the return on your feed investment through the delivery of 

optimised feed enzyme, betaine and probiotic technologies. n 

www.animalnutrition.dupont.com 


analysis & control 55 

The glucosamine case: Implications for 

marketing ‘borderline products’ as food 

supplements in the UK 

Last year, in R. (on the application of Blue Bio Pharmaceuticals Ltd) v Secretary of State for Health [2016] EWCA 

Civ 554, the Court of Appeal quashed the decision by the Medicines and Healthcare Products Regulatory Agency 

(MHRA) not to classify certain glucosamine-containing products (GCPs) as medicinal products, and left the MHRA 

in light of the court’s decision to re-visit the question as to whether some or all GCPs that are sold in the UK as 

food supplements should be classified as medicinal products. The MHRA is the UK authority which regulates 

products under the EU Directive on Medicinal Products (Directive 2001/83/EC). This is the final decision on the 

litigation as, in December 2016, the Supreme Court rejected the MHRA’s application for permission to appeal 

against the Court of Appeal decision. 

The Court of Appeal’s judgment is 

significant and is likely to have 

wider implications beyond GCPs. 

Marketing and placement of 

borderline products in the UK as 

food supplements may need to be 

revisited following this decision, in 

particular once the MHRA 

introduces changes to its practice 

following the judgment. 

This article discusses the 

implications of this judgment for 

manufacturers and suppliers which 

currently sell or plan to sell socalled 

‘borderline products’ 

(products on the borderline 

between medicinal products and 

food supplements) in the UK as 

food rather than medicine. 

Background and issues 

Dolenio is a GCP authorised and 

sold as a prescription-only 

medicine in the UK. It was first 

authorised in Denmark and then in 

the UK in 2009. Each tablet 

contains 1,885mg of glucosamine 

sodium chloride. 1,500mg of the 

tablet is glucosamine sulphate, of 

which 1,178 is glucosamine which 

is the active ingredient. 

There are only two other GCPs 

authorised as medicinal products 

in the UK, both of which are by 

prescription only and for treatment 

and relief of symptoms in mild to 

moderate osteoarthritis of the 


56 

analysis & control 

knee. The rest of some 800 GCPs 

are sold as food supplements 

without being authorised as 

medicinal products. Doctors may 

prescribe GCPs authorised as 

medicinal products as well as 

those unauthorised but sold as 

food supplements. Pharmacists 

can also choose between these 

two types of GCPs, unless a 

particular brand is specified by the 

doctor on the prescription. The 

GCPs sold as food supplements 

are effectively dispensed instead 

of the GCPs authorised as 

medicines for the treatment of 

osteoarthritis of the knee. 

As medicinal products 

are more heavily 

regulated than food 

supplements in that 

they require 

authorisation before 

they can be placed on 

the market and are 

subject to more 

onerous regulatory 

requirements resulting 

in costs for businesses 

On the other hand, whilst food 

supplements can of course be sold 

without making any health claim, 

no application for an authorised 

EU health claim for glucosamine 

under Regulation (EC) No 

1924/2006 has been successful to 

date. This is because, in the 

European Food Safety Authority’s 

views, there was lack of a causal 

link between the consumption of 

glucosamine and the claimed 

effects on the general public or 

healthy individuals. 

As medicinal products are more 

heavily regulated than food 

supplements in that they require 

authorisation before they can be 

placed on the market and are 

subject to more onerous 

regulatory requirements resulting 

in costs for businesses, 

classification of a product as 

medicine can put the products at a 

competitive disadvantage 

compared to a product classified 

as a food supplement, especially if 

both types of products can reach 

the same group of users. The 

manufacturer and distributor of 

Dolenio argued that the MHRA 

had refused to classify other 

GCPs as medicines despite them 

being identical to Dolenio in terms 

of their pharmacological 

composition, their manner of 

ingestion, effects on the human 

body and the risks associated with 

their ingestion and, as a 

consequence, those competitors’ 

products are under a lighter 

regulatory regime. 

The significance of this case is 

that the court took the view that 

there was an error in the practice 

adopted by the MHRA when 

deciding whether or not 

unauthorised GCPs, which are 

widely sold as food supplements 

yet apparently used for medicinal 

purposes, should be regarded as 

medicinal products. The practice 

adopted by the MHRA is not 

limited to the GCPs as it operates 

under the same policy and 

guidance that apply across the 

borderline products. 

The court’s decision 

The Court of Appeal decided as 

follows: 

1. On the facts, the MHRA has to 

date dealt with the assessment 

of unauthorised GCPs 

generically, by collectively 

assessing products which do 

not share significant 

characteristics with Dolenio and 

in particular its active ingredient 

(glucosamine) or its 

recommended daily dosage. 

Dealing with GCPs generically 

in this manner was ‘an error of 

law’. The MHRA also did not 

investigate what proportion of 

unauthorised GCPs (GCPs 

marketed as food supplements) 

are in fact used for medicinal 

purposes. 

2. GCPs which are (i) orally 

ingested, (ii) whose active 

ingredient is glucosamine 

sulphate and (iii) which have a 

recommended daily dose of 

1,500 mg share the key 

characteristics of a GCP 

currently authorised and 

marketed in the UK as a 

medicinal product, namely 

Dolenio, should be classified as 

medicinal products in the UK 

unless they have any other 

significant characteristic which 

takes them outside the 

definition of ‘medicinal product’ 

under the Medicinal Products 

Directive. 

3. As for the scope of the review 

to be carried out by the MHRA, 

brand by brand assessment is 

not necessary. The required 

investigation may be limited to 

investigating the manner of use 

of orally ingested GCPs whose 

active ingredient is glucosamine 

sulphate and which have a 

recommended daily dose of 

1,500mg. 

Fructose and glucose 

provide sweetness and 

energy, while the 

addition of the tailored 

emulsifier and stabiliser 

blend CREMODAN ® 

Sorbetline 250 gives the 

sherbets a pleasant, 

not-too-cold texture 

that melts on the 

tongue 

Implications for glucosaminecontaining 

products sold as food 

supplements 

1. Unless the classification of 

Dolenio is changed by the 

MHRA, the GCPs on the UK 

market whose active ingredient 

is glucosamine and which carry 

a recommended daily dose of 

1,500mg will need to be 

classified as medicinal products 

unless there is some good 

reason why the GCPs in 



question should not be 

regarded as medicinal products, 

whether because of the manner 

in which such GCPs are in fact 

being used or otherwise. 

For GCPs which are currently 

sold as food supplements, the 

questions to be asked are: (i) 

how do they differ from 

Dolenio, and (ii) whether the 

differentiator is such that the 

GCP does not satisfy the 

‘functional limb’ of Article 1.2 of 

the Medicinal Products 

Directive, namely, the GCP is 

not a substance which may be 

used in or administered to 

human beings with a view to 

restoring, correcting or 

modifying physiological 

functions by exerting a 

pharmacological, immunological 

or metabolic action. 

2. The MHRA could decide to 

apply a different threshold 

and/or other criteria when 

deciding whether a GCP ought 

to be regarded as a medicinal 

product rather than a food 

supplement. Therefore, 

proceeding on the basis that a 

food supplement containing 

glucosamine will not be 

classified as a medicinal 

product so long as its 

recommended daily dose is less 

than 1,500mg is not without a 

risk of the product nonetheless 

being classified as a medicinal 

product. 

3. The classification of GCPs 

between food and medicine is 

currently not consistent across 

the EU. The change in practice 

in the UK following the Court of 

Appeal decision will fuel the 

divergence so that, for example, 

a GCP which is currently sold 

as a food supplement could be 

classified as a medicinal 

product in the UK while 

continuing to be allowed to be 

sold as a food supplement in 

some other parts of the EU. 

Such divergence makes the 

marketing of the same product 

in multiple jurisdictions within 

the EU more difficult as there 

are huge differences in the 

regulatory requirements 

depending on whether a 

product is marketed as food or 

as a medicine. 

Implications for other food 

supplements 

Whilst this court decision concerns 

the classification of GCPs, the 

nature of the issues identified in 

this decision is such that other 

food supplements could also be 

affected. The wider implications 

that may affect non-GCP food 

supplements include the following: 

1. The court’s decision could affect 

the practice adopted by the 

The evidence that will 

be gathered and 

considered by the 

MHRA in making its 

assessment as to 

whether or not a 

borderline product is in 

fact a medicinal 

product is expected to 

change 

MHRA in deciding whether or 

not a food supplement is in fact 

a medicinal product regulated 

under the Medicinal Product 

Directive, especially in 

assessing whether it satisfies 

the ‘functional limb’ of Article 

1.2 of the Directive, namely, 

irrespective of whether being 

presented as having properties 

for treating or preventing 

disease in human beings, it 

qualifies as a medicinal product 

because it has a substance 

which may be used in or 

administered to human beings 

with a view to restoring, 

correcting or modifying 

physiological functions by 

exerting a pharmacological, 

immunological or metabolic 

action. The mere fact that 

certain types of products are 

currently widely available on the 

UK market as food 

supplements rather than as 

medicinal products cannot be 

relied upon as the basis of the 

argument that such products do 

not or are unlikely to be 

considered as medicine. 


58 


2. The evidence that will be 

gathered and considered by the 

MHRA in making its 

assessment as to whether or 

not a borderline product is in 

fact a medicinal product is 

expected to change. The MHRA 

has not published any changes 

to its guide setting out its policy 

and practice in determining 

whether a product is a 

medicinal product (MHRA 

Guidance Note 8) since the 

Court of Appeal decision. It is 

not known at this stage 

whether and if so, how, the 

guidance will be updated. 

However, the classification of (i) 

products already on the UK 

market, (ii) products that will be 

launched in future, and (iii) 

products using other 

ingredients which are sold as 

food or food supplements but 

could be viewed as medicinal 

products due to their functions, 

could change as a result of the 

Court of Appeal decision. 

3. Products sold as food 

supplements using active 

ingredients other than 

glucosamine which, like 

unauthorised GCPs sold as 

food supplements and are 

widely used for self-medication, 

could well be investigated and 

their classification revisited, 

especially if there is a medicinal 

product sharing the same active 

ingredient or other significant 

characteristics with those 

products sold as food. 

Challenges for business 

A re-classification from food to 

medicine will result in significant 

changes to the way in which a 

product is developed and 

marketed. Regulatory 

requirements which apply to 

packaging, labelling and 

information that must be provided 

with the product are hugely 

different depending on how the 

product is classified. As the 

regulatory requirements which 

apply to medicinal products are 

more stringent than those which 

About DLA Piper 

DLA Piper is a global law firm located in more than 40 countries 

throughout the Americas, Asia Pacific, Europe and the Middle East and 

Africa, positioning us to help companies with their legal needs around 

the world. Our clients range from multinational, Global 1000 and 

Fortune 500 enterprises to start-up companies developing industryleading 

technologies, and include more than half of the Fortune 250 

and nearly half of the FTSE 350 or their subsidiaries. 

We have built a reputation for supporting global organisations engaged 

in all aspects of their supply chains including manufacturing, packaging 

and labelling, logistics, marketing and sale of consumer products 

including food and drink, advising on contractual and regulatory 

matters for product launches and supply-related issues. We also advise 

clients on e-commerce, intellectual property, outsourcing, joint 

ventures and strategic alliances, private equity and IPOs. 

DLA Piper’s global footprint means we have local experts with industry 

experience across multiple jurisdictions. Recent recognitions include 

Legal 500 UK 2017 Firm (Specialism) of the Year Legal Award for 

Commercial contracts and No.1 ranking by Mergermarket for volume 

of M&A deals in the consumer sector globally in 2016, many of which 

are in the food and beverage sector. 

Lack of clear thresholds 

or criteria will continue 

to be a challenge and 

risks when developing 

and marketing 

borderline products, 

starting with the 

development stage of 

the product and the 

rest of the supply chain 

up to the question of 

where and how the 

product can be sold 

apply to food supplements, it may 

well cease to be commercially 

viable to re-launch a product if a 

food or food supplement has been 

re-classified as a medicinal 

product. New product launches 

can also take longer and be 

subject to more scrutiny by the 

MHRA if presented as food which 

‘promotes’ or ‘supports’ certain 

benefits yet in reality is used as if 

it were a medicinal product. For 

new products, the costs of 

launching a food supplement in 

multiple EU jurisdictions could 

become more expensive. 

The details of characteristics or 

the level of dosage needed in 

satisfying the ‘functional limb’ will 

inevitably differ depending on the 

nature and therapeutic effect of 

the product in question. Lack of 

clear thresholds or criteria will 

continue to be a challenge and 

risks when developing and 

marketing borderline products, 

starting with the development 

stage of the product and the rest 

of the supply chain up to the 

question of where and how the 

product can be sold. Such 

challenges and risks are not new in 

that there has been no change to 

the law on what is/is not a 

medicinal product, yet the stakes 

of classifying a borderline product 

as food in pursuit of less stringent 

regulations are higher when a 

closer review into the application 

and enforcement of this 

requirement materialises following 

this court decision. n 

Michiko Jo 

Senior Associate, Intellectual Property 

& Technology Group 

DLA Piper UK LLP 

www.dlapiper.com 



Bühler optical sorting technology sows the 

seeds of success for Spanish olive processor 

Spanish olive processor Grupo Elayo has a first-class reputation, not only for its quality olive oil, 

but also for developing new products and applications from various parts of the olive fruit and olive 

tree. The company’s vision is to turn tradition into innovation by exploring new opportunities for byproducts 

of the traditional olive oil extraction process, including its leaves, pits and more. 

Now, with the help of optical 

sorting technology from The 

Bühler Group, the global leader in 

food processing technology, Grupo 

Elayo is extracting the seeds from 

inside the olive pits, which contain 

up to 100 times more polyphenols 

and antioxidants than olive oil, plus 

high levels of good-quality dietary 

fibre. They are also proven to help 

to reduce cholesterol and have a 

positive effect on blood pressure. 

Why use the olive pits 

Using the olive pits and seeds was 

the brainchild of Jose Maria Olmo 

Peinado, a mechanical engineer 

and business economist with 33 

years’ experience in the olive 

sector who founded the Andalusiabased 

Grupo Elayo in 2012 with a 

plan to create innovative, new 

ingredients from the versatile 

olive. These include ‘Caviar de 

Oliva’, a premium product made 

from spheres of flavoured olive oil, 

which has helped the company 

expand into parts of the world that 

previously didn’t consume olive oil. 

He has also developed a procedure 

for extracting a highlyconcentrated 

oil from the seeds, 

which he says offers greate r 

health benefits than conventional 

olive oil. “Small quantities of this 

kernel oil, which contains linoleic 

acid, terpenic acid, polyphenol and 

sterols, can be used for cosmetics, 

functional foods, or medical 

applications, such as therapy for 

joint pains or the treatment of 

burns,” he says. “The bioactive 

compounds in olive seed oil have 

significant health benefits. It is an 

antioxidant, anti-inflammatory, 

cardioprotective agent and 

antitumor, among others, 

highlighting the undeniable value 

of seed oil.” 

The processing line 

Before putting his olive seed plan 

into action, Peinado invested in a 

processing line to clean, dry, crack 

open and sort the olive stones 

from the seeds. However, sorting 

the seeds from the stones 

presented a problem. “As the 

seeds and stones were practically 

the same colour, none of the 

sorting technologies we had 

installed could distinguish between 

them reliably,” he recalls. 

To solve the problem Peinado got 

in touch with specialists at The 

Bühler Group, a global company 

with 70 years’ experience in 

developing optical sorting 

solutions for various applications 

and industries. 

After several months of intensive 

trials, Bühler’s London optical 

sorting research and applications 

department made a breakthrough 

using special InGaAs camera 

technology. It was able to detect 

the subtlest differences in colour 

not visible to the human eye, 

making it possible to distinguish 

the olive seeds from the stones 

and seeds with embedded stone 

fragments. 

SORTEX technology 

Impressed with the results, 

Peinado installed Bühler’s 

SORTEX sorting technology into 

his factory, with the process 

comprising three stages. After the 

stones are broken, the mix of 

stone fragments and seeds is 

conveyed into the first chute of the 

sorting machine where the InGaAs 

cameras aid the separation 

of stones from seeds. This 

constitutes almost 90% of the 

material. The remainder – about 

10% – then undergoes another sort 

on the second chute to ensure only 

flawless seeds, without any pieces 

of stone, are sent on for further 

processing. The third chute resorts 

the rejected material to 

recover any seeds still attached to 

the stone so they can be sent back 

to the cracking machine and resorted 

to minimise wastage of the 

valuable seeds. 

“Bühler’s technology makes us the 

only company in the world capable 

of extracting olive seeds 

successfully,” says Peinado. He 

adds that the efficiency and speed 

of the technology is also a key 

feature of the sorting solution. 

Despite the high throughput rate 

of around 700kg of raw material 

per hour, minimal good seeds are 

lost – a crucial success factor. 

Overall, it takes 25 tonnes of 

olives to extract just 1,250kg of 

seeds. n 

The Bühler Group 

www.buhlergroup.com 


60 


Meta-analysis confirms ibSium ® ’s efficacy 

in managing symptoms of gastrointestinal 

disorders 

Lesaffre Human Care, supplier of quality ingredients from yeast and bacteria fermentation for the 

global human care markets, is excited to announce the recent release of the findings of a metaanalysis 

investigating ibSium ® ’s benefits on gastrointestinal disorders in the ‘World Journal of 

Gastroenterology’, 1 renowned peer-reviewed journal. 

This new paper 

strengthens previous 

conclusions on the 

ingredient’s capacity 

to alleviate 

gastrointestinal 

disorders’ symptoms 

The individual patient data metaanalysis 

was performed on the 

data collected during two 

randomised clinical trials 2,3 

studying the effect of a daily 

supplementation of ibSium ® 

(Saccharomyces cerevisiae CNCM 

I-3856) in volunteers suffering 

from Irritable Bowel Syndrome 

(IBS). IBS subjects are generally 

considered as a suitable study 

group to evaluate gastrointestinal 

discomfort and substantiate claims 

intended for the general 

population. 4 Lesaffre Human Care 

therefore decided to perform 

clinical studies on IBS subjects to 

demonstrate ibSium ® ’s efficacy on 

abdominal pain & discomfort, 

bloating and constipation. This 

new paper strengthens previous 

conclusions on the ingredient’s 

capacity to alleviate 

gastrointestinal disorders’ 

symptoms. Indeed, researchers 

concluded that ‘this meta-analysis 

supports previous data linking S. 

cerevisiae I-3856 and improvement 

of GI [gastrointestinal] symptoms, 

in IBS overall population and in the 

IBS-C and IBS-C ≥ 2 

subpopulations’. 1 

Statistical analysis were 

conducted on the scores for 

abdominal pain/discomfort and 

bloating and on the measurement 



of bowel movements (stool 

frequency and consistency) in 579 

healthy volunteers suffering from 

IBS according to Rome III criteria. 5 

The meta-analysis confirmed that 

volunteers of the overall 

population consuming ibSium ® felt 

12.3% less pain/gastrointestinal 

discomfort (p=0.01) than the one 

consuming the placebo, which is 

above the 10% minimum threshold 

considered by the scientific 

experts as clinically relevant. In the 

IBS-C 6 subpopulation, volunteers 

in the active group felt 12.3% less 

bloated (p=0.04) compared to the 

placebo group. In this 

subpopulation, stool consistency in 

the ibSium ® group was 

significantly higher and classified 

as normal compared to the 

placebo group (p=0.0003) at the 

end of the supplementation period. 

These results confirm the 

beneficial effect of ibSium ® 

previously observed in both clinical 

trials. 

“Beyond the scientifically vetted 

proof of efficacy it provides, this 

new official publication is a 

recognition of the company’s longterm 

investment in providing 

strong scientific and clinical data 

to substantiate the health benefits 

of its patented ingredient: 

ibSium ® ,” states Elodie Ruffin, 

Product Manager for Probiotics at 

Lesaffre Human Care. 

“Approximately a third of the 

world’s population (roughly 2.4 

billion people) is complaining 

about some gut-related 

symptoms. 7 In this context, it is 

our responsibility, as one of the 

major companies in the human 

care segment, to contribute to 

improving the quality of life of 

these people by providing a 

natural alternative proven to help 

ease gastrointestinal symptoms,” 

she explains. 

ibSium ® can be considered as an 

innovative strategy to improve the 

quality of life in people suffering 

from digestive disorders, such as 

IBS subjects. Approved by 

consumers through a large-scale 

study run by prescribing physicians 

in over 1160 volunteers presenting 

symptoms of IBS, ibSium ® has 

proven to be safe, fast-acting (less 

than 15 days) and well-tolerated, 

inducing no side-effects or 

habituation. Based on the solid 

scientifical and clinical evidence 

available, ibSium ® also benefits 

from a health claim granted by 

Health Canada in 2015. 8 n 

Lesaffre Human Care 

www.lesaffrehumancare.com 

1 Cayzeele-Decherf A, Pélerin F, Leuillet S, Douillard B, Housez B, Cazaubiel M, Jacobson GK, Jüsten P, Desreumaux P. Saccharomyces cerevisiae CNCM I-3856 in 

irritable bowel syndrome: an individual subject meta-analysis. World J Gastroenterol 2017;23(2):336-344. 

2 Pineton de Chambrun G, Neut C, Chau A, Cazaubiel M, Pélerin F, Justen P, Desreumaux P. A randomized clinical trial of Saccharomyces cerevisiae versus placebo 

in the irritable bowel syndrome. Digestive and Liver Disease; 2015 February; 47(2):119-124 

3 Spiller RS, Pélerin F, Cayzeele Decherf A, Maudet C, Housez B, Cazaubiel M, Justen P. Randomized double blind placebo-controlled trial of Saccharomyces cerevisiae 

CNCM I-3856 in Irritable Bowel Syndrome: improvement in abdominal pain and bloating in those with predominant constipation. United European Gastroenterology 

Journal, DOI: 10.1177/2050640615602571. 

4 European Food Safety Agency (EFSA). Guidance for claims on the immune system, GI tract and defence against pathogens. January 18, 2016. 

5 Rome III Diagnostic criteria definition: 

Recurrent abdominal pain or digestive discomfort for at least 3 days each month over the past 3 months, 

Combined with at least 2 of the following: Improvement following bowel movement, Onset associated with a change in stool frequency 

Onset associated with a change in stool consistency, Onset of symptoms at least 6 months prior to diagnosis 

6 IBS-C patients suffer from IBS with constipation 

7 World Gastroenterology Organisation (WGO). WGO Handbook on Diet and Gut Health 

8 “Helps to reduce abdominal pain and discomfort associated with Irritable Bowel Syndrome (IBS)” 

reprints 


IF YOU ARE INTERESTED IN HAVING REPRINTS OF YOUR ARTICLE TO HAND OUT TO 

YOUR CUSTOMERS/ PROSPECTS 

please contact: john@foodmagazine.eu.com 

IT’S A LOT LESS EXPENSIVE THAN YOU MIGHT THINK 


62 company news 

New systematic review and meta-analysis shows that 

daily consumption of Bifidobacterium animalis ssp. 

lactis HN019 B. enhances cellular immune activity 

in elderly adults 

The DuPont Danisco ® range of premium probiotics is further strengthened 

by a new Systematic Review and Meta-Analysis, published in Nutrients 

February 2017, and shows that daily consumption of Bifidobacterium animalis 

ssp. lactis HN019 enhances cellular immune activity in healthy elderly 

adults. 

Research results 

Four clinical trials were included in this analysis. Data showed that B. lactis HN019 supplementation was highly 

efficacious in increasing polymorphonuclear (PMN) phagocytic capacity with a standardised mean difference (SMD) of 

0.74 (95% confidence interval: 0.38 to 1.11, p < 0.001) and moderately efficacious in increasing natural killer (NK) cell 

tumoricidal activity with an SMD of 0.43 (95% confidence interval: 0.08 to 0.78, p = 0.02). In conclusion, consumption of 

B. lactis HN019 daily enhances cellular immune activity – NK cell and PMN function – in healthy elderly adults. 

A systematic review and meta-analysis of randomised controlled trials that reported polymorphonuclear (PMN) 

phagocytosis activity or natural killer (NK) cell tumoricidal activity following B. lactis HN019 consumption in the elderly 

were conducted. A random effects meta-analysis was performed using standardised mean difference statistics between 

probiotic and control groups for each outcome. 

“This is the first Systematic Review and meta-analysis of the probiotic strain Bifidobacterium animalis ssp. lactis HN019 

in relation to immune function in elderly – a highly relevant target group since elderly people have increased susceptibility 

to infections and cancer that are associated with decline in cellular immune function,” said Liisa Lehtoranta, research 

manager, DuPont Nutrition & Health. 

Immunosenescence – the aging of the immune system 

Elderly people represent the fastest growing population globally. Typically, the elderly population has weaker immune 

responses to vaccination and elevated risk for infections, certain autoimmune diseases, and cancer. Several of these 

health risks are a consequence of weakening immune function associated with the ageing process, i. e. immunosenescence. 

Gut microbiota plays a significant role in immunosenescence and is influenced by physiological aging process, lifestyle, and 

diet. Research shows that gut microbiota of the elderly has specific features compared to microbiota of younger adults 

such as lower levels of bifidobacteria and higher levels of Bacteroidetes spp. These changes in microbiota composition 

may be indicative of dysbiosis and poorer health. n 

New Doypack line: SternMaid extends its filling capacities for small packs 

In order to respond even more flexibly to customers’ wishes, SternMaid 

has invested in a Doypack line. From now on, the contract manufacturer 

and co-packing service provider will be able to pack end products in 

ready-made stand-up pouches with or without a zipper and three- or fouredge 

seal bags. Up to 40 bags per minute can be filled with dry beverage 

bases, superfoods, powdered dietetic drinks or products for athletes. 

Doypack pouches are becoming increasingly popular because of their 

practical re-closure mechanism. SternMaid’s customers appreciate the 

large opening, the zipper and the secure stand of the pouches on the 

shelves in spite of the sparing use of packaging material. Moreover, with their wide facing, Doypacks are 

quickly noticed by potential buyers in the point-of-sale display. As an option, a measuring spoon can be applied to the 

pouch after filling. With this machine, SternMaid can fill ready-made pouches with a width of 150mm to 340mm, a length 

of up to 425mm and a capacity of 100 to 3,500 grams. They are taken out of the feed container by a gripper, then opened 

by a vacuum suction device, coded by an inkjet and filled by means of a screw-fed dosing unit. Following this, a suction 

hood removes the product dust that may be caused by the air expeller for the seal, that ensures tight closure of the seam. 

After this tamper-evident safety sealing, the seam, which is still warm, is cooled and the zipper closed. n 


company news 

63 

Synergy Flavours launches sugar reduction range for biscuits and cookies 

Synergy Flavours has launched a range of solutions for sugar reduction in biscuits and cookies. The range comprises 

natural flavourings that can help manufacturers achieve up to 30% sugar reduction in biscuits and up to 50% reduction in 

bakery-style cookies. 

The sugar reduction range includes a combination of sweet natural flavourings and proprietary dairy ingredients. The sweet 

flavour solutions help to lift and enhance sweetness, while dairy ingredients help to build back the indulgence and 

mouthfeel of products. 

Removing the sugar from products presents a multitude of technical challenges and it is not simply the sweetness which 

presents itself as an issue. Sweetness, texture, flavour and product form are all greatly impacted when removing sugar and 

each application also has different challenges. In the case of cookies, it is necessary to consider moistness, 

tenderness, colour, texture and flavour when replacing sugar. Synergy uses sensory analysis to 

identify the key differences in a reformulated product and can offer tailor-made solutions for 

sugar reduction. 

Synergy’s dairy heritage, as part of the Carbery Group, led to the development of 

the dairy range, which is derived from fresh dairy products such as butter or 

cream to deliver an indulgent taste and mouthfeel in reduced sugar products. 

Aside from improving sweetness levels and improving mouthfeel, it is also possible 

to include additional profiles such as golden syrup or toffee to provide the 

complete sweet flavour solution. The range of solutions can be used in various 

combinations so that it can be tailored to the sugar reduction target, product 

formulation and process requirements. Synergy’s applications experts can offer 

advice to bakery customers on the optimal combination of solutions for specific 

products. n 

Jaffa Orri eyes China’s fresh produce market 

The substantial harvest growth of Jaffa Orri, Israel’s Plant Production and 

Marketing Board identified the China market as the next target to grow its exports 

in 2017. 

China is number one grower of citrus worldwide with 20 million tons in 2016, while 

it also imported 21,000 tons of mandarin in the 2015/16 season, an increase of 

10% over the previous year. 

“We expect to dramatically increase sales volumes of delicious Jaffa Orri in the 

China market in 2017,” says Tal Amit, head of the citrus sector at Israel’s Plant 

Production and Marketing Board. Chinese are fond of fresh produce and seeking 

premium mandarins, and are willing to pay for its delicious taste.” 

According to PMA, China is the world’s largest e-commerce market and is rapidly 

growing. One of the main drivers of this exponential growth was sales of online 

fresh fruit: online purchase of fresh produce is quickly becoming a preferred purchase channel for Chinese consumers, 

especially among young professionals in Tier I cities. Sales of online fresh produce were nearly US$4 billion in 2014, with 

industry forecasts predicting a market size of US$16 billion and, total fresh produce market segment of 15% by 2018. 

“Jaffa Orri mandarin is well established in Western Europe, especially in France and Germany,” explains Amit. ”The 

growing demand for mandarin in China encouraged us to conduct market research in China and Japan to learn about 

Jaffa Orri potential in these markets, including e-commerce outlets . We hope to receive the consumer research results in 

April 2017.” 

The Jaffa Orri is a mandarin developed by scientists of the Israeli Volcani Research Center. This easy to peel mandarin 

boosts an excellent, fresh, sweet flavour while has minimal seed content and a particularly long shelf life. “As a result, 

Jaffa Orri aims to minimise fresh produce waste and can yield better profit,” explains Amit. 

This variety also has an extremely long harvest season of four months, which far exceeds the typical harvest season of 

around two months for most mandarins. n 


64 company news 

Videplast installs 7 AVT Turbo Series 

100% inspection systems for high print 

quality 

Five Argus E 

Turbo inspection 

systems from 

AVT, the world 

leader in print 

inspection, 

print process 

control 

and quality 

assurance, 

have been installed on various printing 

presses by Videplast, one of Brazil’s leading providers of 

flexible packaging for the food & beverage industry. Two 

Apollo Turbo systems also have been installed on 

rewinders by Videplast. Both systems are part of AVT’s 

Turbo Series, a set of solutions specifically designed for 

packaging applications that offer 100% inspection and 

quality control at high production speeds. 

AVT’s Turbo Series provides valuable benefits including 

high-resolution inspection, unsurpassed workflow support 

and job verification tailored to the needs of packaging 

production lines. Though the family of solutions offers a 

variety of benefits, it is named for its exceptionally fast 

and accurate vision system: the Turbo series’ vision 

technology affords highest-possible resolution at 

previously unattainable production speeds for best-inclass 

inspection quality with no quantity compromise or 

lost data. Supported by state-of-the-art LED illumination 

technology and high speed processing, the Turbo cameras 

provide an unprecedented combination of high-resolution, 

high-volume quality control. 

A mainstay in the flexible packaging market since 1986, 

Videplast’s modern industrial production plants are 

among the most versatile in South America. With more 

than 2,500 employees, the company’s six manufacturing 

facilities are strategically located near the country’s 

largest food producers, and offer a wide choice of flexible 

packaging for a vast range of products. Videplast’s 

customers include some of the largest Brazilian and 

multinational companies including BRFood, 

Cargill, Bunge, Aurora, Bertin and more. 

To operate the on-press and rewinder inspection systems, 

Videplast is utilising AVT’s PrintFlow Manager for 

centralised oversight of the quality control process, as 

well as WorkFlow Link, which uses the PrintFlow quality 

data to automatically stop the rewinders at the defect 

location and efficiently remove defective material. These 

data and workflow products serve to increase production 

efficiency, ensure best-possible quality and minimise 

material losses that might have otherwise occurred. n 

Cargill launches innovative texturisng 

solution in Europe 

Cargill has introduced a newly developed texturising 

solution that will enable European confectionery 

manufacturers to achieve optimal texture and 

transparency while reducing drying time by up to 50% for 

their gelatin-free winegum applications. 

The new Cargill product – C*Clearset ® 35426 – is a 

unique blend of specialty starches for gelatin-free sugar 

confectionery applications with outstanding functionality. 

It offers a softer texture with excellent flavour release, 

optimal transparency and facilitates up to 50% reduction 

in drying time compared to a single starch base. This 

introduction boosts the variety of possibilities to design 

nutritious, convenient and tasty foods to satisfy 

consumers. 

“When it comes to taste perception, texture is key. In 

Europe, gummy and jelly product launches with a texturerelated 

claim have doubled in the past five years,” says 

Laura Goodbrand, EMEA starch product manager for 

Cargill Starches, Sweeteners & Texturisers. Industry 

forecasts indicate the demand for gums and jellies will 

continue to grow in Europe, with the Middle East and 

Africa being the fastest growing region (Euromonitor, 

2017). 

“Not only are we seeing a change in consumer preference 

for softer and more transparent sweets, but we expect a 

rise in demand for gelatin-free products (Innova Market 

Insights, 2017). The appeal for vegan products is 

expanding across all categories beyond those who avoid 

animal products for ethical reasons. To cater to the need 

of this growing consumer base, gelatin use in gummies 

and jellies is being progressively phased out, with 

‘gelatin-free’ increasingly highlighted on product 

packaging.” 

C*Clearset ® 35426 starch was developed by Cargill’s 

technical experts to improve the processing of gelatinfree, 

starch-based winegums without compromising on 

taste. Offering up to 50% reduction in drying time without 

the need for additional capex investment, it enables 

increased output with a higher top-line growth.n 


company news 

65 

Second order for Makro at Kingsland 

Wines & Spirits 

Makro Labelling UK have received their second order 

from Kingsland Wines & Sprits in Irlam, Manchester, this 

time for a Mak 5, 32 platform six labelling station 

machine, which will be installed on a new line in July. 

Richard Portman, Managing Director, commented on the 

latest order, “This second order from Kingsland Wines & 

Spirits for self-adhesive label application on a 75cl 

Bordeaux style bottle, will be applying three labels at 

30,000b.p.h. making this machine the fastest that Makro 

has supplied the UK market to-date. The client was very 

pleased with the performance of the first machine we 

installed last year, so we are naturally thrilled to be 

involved with this latest project. 

This new line is also a coup for our client as they have 

won a significant order to bottle a big wine brand here in 

the UK, which was previously bottled in Italy. The Mak 5 

order will have our Patented Follower 4 Optical 

Orientation 4 sensor-system, which will ensure perfect 

label placement for the high-profile wine brand that 

enjoys huge sales in the major retailers here in the UK.” 

Richard continued; “The first six weeks of 2017 were been 

brilliant for us, we have already doubled our sales from 

last year with orders in the Cider, Water, Whisky, Wine 

and Spirits sectors with more to follow in the coming 

months. The activity here in the UK very much mirrors 

what is going on at the factory in Italy, where Makro is 

about to start on further building projects to bring more of 

the engineering back in house. When the facility at Goito 

was chosen, we had the options to acquire land either 

side of the new factory, which we have now done so very 

exciting times ahead. You can of course only make these 

investments if the products you are making deliver on the 

standards the industry require.” 

Makro Labelling will be exhibiting at the two-major 

industry shows in Germany this year, interpack in 

Dusseldorf in May and Drinktec in Munich in 

September. n 

New report shows you are how you eat 

It’s not just what you eat, but how you eat that’s 

important, according to a new report, ‘Eating Styles – A 

Complete Guide to our Unexpressed Love of Food’. The 

report from Ingredion looks at research into texture and 

eating styles and explores how the physical way 

consumers eat influences their food preferences and 

satisfaction levels. 

Ingredion has reviewed various pieces of research going 

back many years. Four clear universal groups had already 

been identified from earlier independent research – 

crunchers, chewers, smooshers and suckers. Individuals in 

each of these categories were found to experience food 

differently, and therefore to prefer foods with certain 

textures as these delivered the most enjoyment. 

Severine Bensa, European Marketing Manager Texture at 

Ingredion explains: 

“Everyone enjoys their food a little bit differently, in 

particular how they manipulate food in their mouth, and 

this affects our satisfaction and enjoyment levels. We 

have examined these eating styles in more depth, to build 

greater insights, that show what we eat – our texture 

preferences and food choices – is influenced by how we 

eat. And crucially how Ingredion products can help support 

texture choices. 

“We’ve known for years that taste, and food trends, drive 

consumer purchasing behaviour, but it’s only in the last 

decade researchers have delved into the influence of the 

other senses. Many independent studies have found that 

texture has a huge impact on consumers liking or disliking 

a product, but we also know consumers find it difficult to 

articulate texture preferences and specifically can struggle 

explaining why they like something. This report draws on 

research over the last 50 years into unexpressed food 

preferences and subconscious responses, to create 

insights that Ingredion would like to share with 

manufacturers to better understand their customers’ 

texture preferences and ultimately help make product 

developments more appealing.” n 


66 diary dates 

DIARY 

DATES 

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

and the latest research, products and technologies on the 

marketplace today. 

interpack 

4 –10 May 2017, 

Düsseldorf 


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 


As well as showcasing new products and 

ingredients, Vitafoods Europe helps 

visitors learn more about the markets in 

which they operate, with hundreds of 

industry figures offering valuable 

business insights, as well as addressing 

complex legal, regulatory, and ethical 

issues. In the Market & Trend Overview, 

experts from Innova Market Insights will 

explain the latest innovations and 

emerging industry trends. 

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 pre-eminent 

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. 

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. 

Polagra Tech 

2–5 October 2017, Poznan 

http://www.polagratech.pl/en/polagra-tech_2014/abo 

ut_the_fair/ 

Polagra-Tech is divided into three 

thematic exhibitions. 

n Bakery and Conectionery 

Technologies Exhibition 

n Meat Technologies Exhibition 

n 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. 

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. 

Fi Europe 

28–30 November 2017, 

Frankfurt 

http://www.events.ubm.com/event 

/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 


foodeurope 

INGREDIENTS PROCESSING & PACKAGING ANALYSIS 

THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE 


Mechanical Data 

FULL COLOUR ONLY 

Full page: 

Full page with bleed: 

Half page horizontal: 

with bleed: 

Half page portrait: 

with bleed: 

297 x 210mm 

303 x 216mm 

116 x 190mm 

127 x 213mm 

270 x 90mm 

303 x 103mm 

Value Added Positions and Other 

Opportunities 

For details of value added positions, sponsorship 

opportunities, series bookings and 

reprints please contact John Fall. 

Acceptable Formats 

Please send all Advertisement Artwork 

Only to: zoe.sibley@btinternet.com 

food europe magazine is produced entirely 

digitally. To ensure the correct reproduction 

of your advertisement please 

supply your digital files following the guidelines 

below: 

• Print optimised PDF (300dpi, CMYK) 

• Artwork to be supplied to the correct size 

in either QuarkXpress, Adobe Photoshop 

or Adobe Illustrator. All fonts and images 

supplied (fonts 

to paths preferred) 

• All images to be 

supplied high 

resolution 

(300dpi) and 

saved in CMYK, 

preferably in TIF 

format 

We support files on 

CDs and email 

Editorial 

enquiries 

Please send all editorials to: Juliet Hoskins 

jhoskins@editor.eu.com 

Advertising sales enquiries 

John Fall 

john@foodmagazine.eu.com 

foodeurope examines the food and beverage manufacturing industries in Europe. 

It is published four times a year and its aim is to ensure that readers have a source 

from which they can learn about new developments within key areas in the food 

and beverage manufacturing industries. It covers the latest technologies and hot 

issues within the following main sections: 

INGREDIENTS PROCESSING & PACKAGING ANALYSIS & CONTROL 

ISSUE 2 2017 

PUBLISHED: SUMMER 

Special Features: IFT – Las Vegas, June. 

COPY: EARLY MAY PUBLISHED: EARLY JUNE 

INGREDIENTS 

> Sugar and salt replacement 

> Health claims 

> Indulgence and health 

> The latest on functional foods 

> Baby products 

> Health & natural ingredients 

PROCESSING & PACKAGING 

> Labelling machinery 

> Modern challenges and solutions 

> Snack food processing 

> Food sorting 

> Robotic processing technology 

> Appearance and shelf-life 

> Plastics technologies 

> Legislative challenges 

> Meat and poultry packaging 

> Innovations in pump technology 

ANALYSIS & QUALITY CONTROL 

> Technology, compliance and ROI 

> In-line quality control 

> The latest in contaminant detection 

> Food science technologies 

> Food research 

> The latest in contamination detection technologies 

www.foodmagazine.eu.com

issue 1 2017

Create successful ePaper yourself

Delete template?

Save as template?