issue 1 2017

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
www.foodmagazine.eu.com issue one | 2017