issue_2_2017_rev2

foodeurope 

INGREDIENTS PROCESSING & PACKAGING ANALYSIS 

THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE 

www.foodmagazine.eu.com 

Issue 2 2017 

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foodeurope examines the food and beverage 

manufacturing industries in Europe and beyond. It 

is published four times a year and its aim is to 

ensure that readers have a source from which they 

can learn about new developments within key areas 

in the food and beverage manufacturing processes. 

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> ANALYSIS AND QUALITY CONTROL 

> PROCESSING AND PACKAGING 

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foreword 

03 

foreword 

About Food Europe 

Food Europe is a quarterly magazine covering the food and 

beverage industry in Europe. It facilitates the management 

processes responsible for identifying, anticipating and 

satisfying the needs of the European food industry. 

Publisher: Hoskins & Fall Publishing 

Calle Valiente 12, 03728 Alcalali (Alicante), Spain 

Tel: +34 966 48 2396 

Website: www.foodmagazine.eu.com 

Publisher: John Fall 

e-Mail: john@foodmagazine.eu.com 

Regional Manager, Spain: Ron Smee 

e-Mail: ron@foodmagazine.eu.com 

Managing Editor: Juliet Hoskins 

e-Mail: jhoskins@editor.eu.com 

Sub-editor: Hannah Smith 

e-Mail: hannah@foodmagazine.eu.com 

Designer: Zoe Sibley 

e-Mail: zoe.sibley@btinternet.com 

Front Cover Picture 

courtesy of IFT 

Thank you Emily 

Welcome to the second edition of 

foodeurope 2017. 

Yet again we have an excellent selection of 

expert articles for you to peruse. However, 

we start with a preview of IFT17, taking 

place towards the end of June in Las Vegas. 

We look forward to reading your reviews of 

the show. 

In our first main section: ingredients, DuPont 

Nutrition and Health updates us on their 

latest innovations, backed by clinical evidence; Giract gives us a view 

into the future of protein ingredients; SVZ examines alternative ways 

to reduce sugar, particularly with vegetables; and the AICC 

(Associação Industrial e Comercial do Café), explains why there is 

currently a push towards Portuguese coffee, including its new seal of 

approval. Finally in this section, Symrise shares exciting news from the 

first half of 2017. 

In processing and packaging, GEA describes how it has inaugurated 

GEA SmartPacker packs with 100% percent recyclable PE film, as well 

as how the company makes producing homestyle coated chicken 

tenders more efficient; Mondi shares insights into food packaging 

conformity at the 3rd Symposium for Food Safety; Videojet describes 

how it is redefining the future of continuous inkjet technology; and 

RAPS describes its new state-of-the-art facility. 

We also have a review of interpack 2017. The exhibition was a huge 

success, demonstrating the increasing importance of packaging in 

today’s fast-moving landscape. 

In analysis & control Key Technology explains how it has improved nut 

and dried fruit sorting with Pixel Fusion; experts from SGS look into 

the thorny issue of how to minimise import refusals; METTLER 

TOLEDO discusses safety in the context of dry fruits and vegetables; 

NUTRI-FACTS provides us with the latest research into micronutrients; 

and Mintel gives us a view of the chocolate market in India. 

I hope you enjoy reading this latest edition of foodeurope, and look 

forward to meeting you at the many conferences and exhibitions we will 

be visiting. Our next edition will focus on PackExpo, SupplySide West 

and Gulfood Manufacturing. 

Juliet Hoskins 

Editor 

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 two | 2017

04 

contents 

contents 

08 

14 

20 

24 

26 

29 

31 

33 

37 

Industry News 

A round-up of industry news 

Show preview: IFT17: GO With Purpose 

In today’s competitive workplace, you can’t afford to let a professional development opportunity like IFT17 pass you 

by. IFT17 is where you can hone your expertise by learning about the latest research, and recharge your creativity with 

inspirational featured session presentations, real-world case studies, peer exchanges and enlightening scientific and 

ePoster/Poster session presentations. 

www.ift.org 

Ingredients 

DuPont Nutrition & Heath: New developments for great health benefits 

DuPont Nutrition & Health (DuPont) has announced that a study published in Beneficial Microbes and sponsored by 

DuPont and the University of Virginia demonstrated the role of probiotic supplementation to maintain healthy 

respiratory immune function. 

DuPont Nutrition & Health 

Functional, healthy & tasty – the road ahead for protein ingredients 

Protein ingredients are among those few food ingredients that are used in food and beverage industry both for their 

functional and nutritional roles. The desirable properties from protein ingredients vary by specific targeted application 

and their intended use. 

Giract 

Healthier sweetness with vegetables 

Whether it’s as a low-carb alternative to pasta, stealthy additions to baked goods or the more overt carrot crisps, 

vegetables are gradually gaining an appealing healthy profile in a wide range of markets. 

SVZ International B.V. 

Portuguese Coffee – a blend of stories ® 

The ‘blend of stories’ recreates the history and the stories behind Portuguese coffee brands. Portugal has been at the 

forefront of the coffee industry for a long time and is among the countries which best knows the processes of 

transformation of the coffee, due to its past history. 

AICC – Associação Industrial e Comercial do Café 

Symrise forges ahead in 2017 

Symrise is a global supplier of fragrances, flavourings, cosmetic active ingredients, raw materials and functional 

ingredients as well as sensorial and nutritional solutions. Their 30,000 products are primarily produced from natural 

raw materials such as vanilla, citrus, blossoms, plant or animal materials. The first half of 2017 has seen some very 

exciting news from the company. 

Symrise AG 

Processing & Packaging 

GEA SmartPacker packs with 100% percent recyclable PE film 

More and more multinationals set the goal to have all of its plastic packaging to be fully reusable, recyclable or 

compostable. The entire fast-moving consumer goods industry has accelerated progress towards sustainable 

alternatives. The new full PE Laminate material is one of those, and GEA SmartPacker vertical packaging machines 

have demonstrated that can form, fill and seal it without compromise on quality. 

GEA 

Mondi shares insights into food packaging conformity at the 3rd Symposium for Food Safety 

Organised by the Non-profit Food Initiative for Austria (GLi) and the Hygienicum institute, the 3rd Symposium for Food 

Safety took place in Graz, Austria, from 6–7 April 2017. The international packaging and paper company Mondi 

supported the event as a sponsor and expert with a workshop themed: ‘Conformity in food packaging’. 

Mondi 


06 

contents 

39 

42 

Processing & Packaging 

Videojet redefines the future of continuous inkjet technology 

The new Videojet 1860 continuous inkjet printer provides a smarter way to print; where predictability and productivity 

can drive lower costs over the lifetime of the Continuous Inkjet Technology. Using industry leading predictive 

capabilities including an industry-first ink build-up sensor, the brand new Videojet 1860 continuous inkjet printer (CIJ) 

provides up to 8 hours advance notice of the most common potential fault conditions that can impact on line uptime. 

Videojet 

A new level of raw material preparation: RAPS opens new plant 

RAPS has invested around €1.5 m in new technology at its German headquarters. Working with a renowned plant 

manufacturer, a state-of-the-art facility for raw material preparation has come to life. 

RAPS GmbH & Co. KG 

43 

Show review: Record-level international attendance at interpack 2017 

The avid interest taken by exhibitors in the run-up to interpack 2017 that brought the world’s biggest and most 

important trade fair of the packaging sector and related process industries record attendance of 2,865 companies, 

was followed by trade fair days from 4 to 10 May with high spirits and further records. 

www.interpack.com 

46 

48 

50 

53 

56 

Analysis & Control 

Key Technology improves nut and dried fruit sorting with Pixel Fusion 

Nut and dried fruit processors rely on Key Technology’s Pixel Fusion to meet the most stringent requirements for 

product quality and purity. By providing the clearest distinction between good product, shell, foreign material (FM), 

defects and different colour grades, Pixel Fusion improves the accuracy of digital sorting. 

Key Technology 

SGS expertise helps to minimise import refusals 

Every day, in most countries of the world, food products are refused entry – often because of paperwork, food safety 

and adulteration issues. These refusals generate costs and time delays for food producers and others in the value 

chain – but they can be avoided, with expert help. 

SGS North America 

No compromise on safety – for dry fruits and vegetables 

Dried fruits and vegetables are quite popular among consumers and are part of a healthy diet. They contain natural 

fruit sugar and are also rich in fibre. As an organic product, processing is carried out in the country of origin in most 

cases, so the raw material is imported directly without contamination levels having been checked. 

METTLER TOLEDO 

NUTRI-FACTS: Up-to-date news on micronutrients 

NUTRI-FACTS is a high-quality information source about essential micronutrients for consumers, healthcare 

professionals and media representatives. It offers scientifically substantiated facts and the latest news on vitamins, 

carotenoids and other micronutrients. Below are some recent research finding from the site. 

www.nutri-facts.org 

India defies the odds over chocolate 

While the global chocolate confectionery market posts slow growth, new research from global market intelligence 

agency Mintel reveals that India is defying the odds. Indeed, India is now one of the world’s fastest growing chocolate 

confectionery markets. 

Mintel 

57 

65 

Company News 

Diary Dates 

67 

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08 industry news 

Global vanillin market set to grow 

The global vanillin market is expected to reach US$724.5 million by 2025, according to a new report by Grand View 

Research, Inc. Increasing consumption of food & beverage products has been a key factor driving market growth globally. 

In addition, robust growth in various end-use industries such as food & beverage, fragrance, cosmetics and 

pharmaceuticals is also fuelling the demand. 

Vanillin is an essential aromatic compound extensively used to enhance the aroma and flavour of different end-use 

products. It is widely used as flavouring agent in food products and aromatic additives for incense, perfumes, medicines, 

candles and air fresheners. Due to an ability to enhance flavour in food products coupled with low-calorie content and the 

high availability of antioxidants in vanillin, its demand from food & beverage segment is anticipated to increase over the 

forecast period. 

Food & beverage accounted was the largest end-use segment in 2016 and is anticipated to grow significantly over the 

upcoming years. Growing demand for variety food products is encouraging manufacturers to produce vanillin products 

from a sustainable source. 

The fragrance segment is expected to witness the fastest growth in terms of volume over the forecast 

period with an estimated CAGR of 6.0% from 2017 to 2025. Increasing consumer spending on 

beauty and personal care products along with growing usage of aromatic products in various 

fragrance application products are anticipated to fuel the growth of the market over 

the forecast period. Further key findings from the report suggest: 

n The global vanillin demand was 18,653.9 tons in 2016 and is 

expected to grow at a CAGR of 6.2% from 2017 to 2025. Food & 

beverage emerged as the largest end-use segment in 2016 and is 

estimated to generate revenue worth US$448.5 million by 2025. 

n Global demand in fragrance was US$106.6 million in 2016 and is 

anticipated to witness staggered growth over the next eight years. 

n The industry in Asia Pacific is projected to witness substantial growth over 

the next eight years owing to robust growth in various end-use industries, especially in the food & beverage market. In 

terms of revenue, the APAC market is expected to grow at a CAGR of 7.6% from 2017 to 2025 

n Key players including Evolva S.A., Solvay S.A., International Flavors Fragrances, Inc., De Monchy Aromatics and 

Comax Flavors dominated the global market while accounting for over half of the total volume in 2015. n 

Gluten-free market on the rise 

The global gluten-free products market is expected to reach US$33.05 billion by 2025, 

according to a new report by Grand View Research, Inc. The market is expected to 

witness substantial growth over the forecast period mainly on account of the rising 

incidences of celiac disease, diabetes as well as obesity across the developed 

economies. 

Consumer perception of gluten-free products being diet food is expected to act as a key 

driver for industry growth over the next few years. Unique promotional strategies 

adopted by the major manufacturers including sampling, in-store cooking demonstrations, 

and shelf tags indicating a consumable to be gluten-free have been playing crucial roles in 

influencing product demand. 

The growing inclination of consumers towards leading healthy lifestyles, coupled with the association of free-from 

products with being healthy is expected to have a positive impact on industry growth. In addition, the rising awareness 

among consumers of limiting their intake of gluten to avoid celiac disease and Irritable Bowel Syndrome (IBS) is 

expected to aid product demand. 

Gluten-free products are perceived to ease digestive ailments, lower the cholesterol level, and be less fattening, which in 

turn are expected to drive product demand over the forecast years. Furthermore, the easy availability of the products, 

through nearly every grocery store, is expected to aid industry growth, most notably in the US and major European 

countries. n 


industry news 

09 

Seaweed market to grow 

In the highly 

competitive global 

market 

for commercial 

seaweed, 

companies are 

focusing on 

devising new 

extraction 

technologies to 

cut down costs 

and earn 

sustainable 

profits, observes 

Transparency 

Market 

Research (TMR) in a recent report. Investment aimed at 

research and development, expansion of product 

portfolio, and foray into newer application areas are 

some of the key strategies adopted by leading vendors in 

the market. 

Transparency Market Research estimates that the global 

commercial seaweed market will exhibit a 10.8% CAGR, 

in terms of revenue over the period between 2017 and 

2025, and rise from a valuation of US$10,570.3m in 

2016 to US$26,107.9m by 2025. In terms of volume, the 

market is expected to exhibit a CAGR of 10.8% from 

2017 to 2025. 

Vast health benefits to continue driving consumption 

of commercial seaweed 

Several factors contribute to the healthy growth 

prospects of the global market for commercial seaweed, 

primarily including their vast health benefits and 

extensive usage across industries such as food, 

pharmaceutical and personal care. Seaweed are rich in 

vitamins, folic acid and minerals, owing to which, their 

consumption provides large number of health benefits. 

Higher content of iron, copper among other minerals in 

seaweed help to improve the immune system and 

prevent cardio vascular diseases. Consumption of 

commercial seaweeds are also effective to control blood 

pressure. Hence, health benefits of seaweed significantly 

drive the growth prospects of commercial seaweed over 

the forecast period. 

Apart from direct consumption, seaweeds are helpful in 

extracting different types of hydrocolloids such as agar, 

alginate and carrageenan. These hydrocolloids are used 

in different cuisines and in preparing excipient pills. 

Moreover, the rising usage of a variety of seaweed in the 

agriculture industry as fertilisers is also expected to 

improve the growth prospects of the global commercial 

seaweed market over the forecast period. n 

BSI releases food safety and fraud 

intelligence and assessment 

management 

modules 

BSI Supply Chain 

Services and 

Solutions has 

announced the 

release of its new 

module. This new 

module was 

developed to help the food industry take a 

proactive approach to mitigate potential threats that 

could affect their customers, brand and bottom line. The 

new modules allow users to monitor and assess the 

threat of food contamination, food adulteration, 

mislabelling, recalls and otherwise deceptive food and 

beverage products. 

BSI’s web-based intelligence solution, Supply Chain Risk 

Exposure Evaluation Network (SCREEN), has launched 

two risk indicators, food safety and food fraud, that 

provide threat ratings for 200+ countries along with 

interactive risk maps and qualitative reports. SCREEN’s 

Food Module provides insight into food safety and fraud 

risks as well as global security, corporate social 

responsibility and business continuity threats and trends 

that could impact the food supply chain. BSI’s SCREEN 

Food Module provides real-time updates regarding foodrelated 

incidents, such as contamination, food fraud, food 

safety, forced labour, natural disasters, theft, smuggling 

and more, to help users monitor and proactively manage 

potential supply chain exposures. 

SCREEN recently reported that Brazilian authorities 

indicted 63 individuals for their role in a tainted meat 

scandal, charging agricultural inspectors, sanitary 

inspection agents and employees of the meat companies 

with corruption, the production of fraudulent food and 

other crimes. The indictments come as a result of a 

federal police investigation into the tainted meat scandal 

that saw multiple countries temporarily halt imports of 

Brazilian meat. This is an example of the type of 

information supply chain practitioners in the food industry 

will be able to access to have transparency into the risks 

associated with this industry. Users are able to utilise this 

type of information to ensure they have the preventative 

measures needed to protect themselves and their 

customers. 

In addition to this robust intelligence offering, BSI has 

released a Supplier Compliance Manager (SCM) Food 

Module to help food manufacturers and retailers assess 

the quality, safety and security of their supply chain and 

business partners. n 



Science news from the 24th European Congress on 

Obesity in Porto 

The latest study findings on the long-debated topic of low calorie sweeteners’ 

effect on appetite, energy intake and weight control add further compelling 

evidence in support of low calorie sweeteners’ use in the diet as a useful 

strategy that can help control caloric intake and probably also help combat 

cravings for sweet-tasting foods. 

The new scientific data, presented for the first time at the ISA symposium at the 

24th European Congress on Obesity (ECO) in Porto, are in line with the existing 

high quality evidence from systematic reviews and meta-analyses of randomised controlled trials (RCTs), which were 

discussed in a talk by Dr John Sievenpiper. Indeed, individual RCTs up to 18 months have shown a beneficial effect on 

calorie reduction and improvements in body weight and associated cardiometabolic risk factors when low calorie 

sweeteners are used to displace calories from sugars. “Contrary to concerns, all indications from the highest quality 

evidence from randomised trials are of benefit,” Dr Sievenpiper emphasised in his final conclusions. 

While it is widely recognised by the scientific community that replacing sugar-containing foods and drinks with their low 

calorie sweetened alternatives can help in sugar and overall calorie reduction, the effect of diet drinks on energy intake, 

when compared with water, is often a topic of controversy. Aiming to provide new evidence and close the research gap in 

this scientific area, Dr Marc Fantino and his team in France conducted a RCT with 164 healthy and normal-weight men 

and women, who were either regular diet drink consumers or non-consumers of low calorie sweeteners. In his 

presentation, Dr Fantino concluded that “In our non-inferiority study, we found that both the short- and long-term intake 

of beverages sweetened with low calorie sweeteners (daily intake of 660mL/ day for a period of four weeks) does not 

stimulate food consumption nor increase their caloric intake, compared with water, which is proposed as the preferred 

replacement for sugar-sweetened beverages.” n 

New food enzyme exposure tool paves the way for evaluations 

EFSA scientists have devised a way to more accurately estimate consumer exposure to enzymes used in food production, 

improving their safety evaluation as required by EU law. 

Use of the new approach in four scientific opinions paves the way for the 

evaluation of the remaining 300 applications. 

Dr Christina Tlustos, an exposure expert who sits on EFSA’s Panel on Food 

Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), which 

developed the approach, said: “We have developed an exposure tool which can 

be tailored to each food process involving food enzymes. The tool uses technical 

conversion factors, which means we can combine food consumption data with 

enzyme use levels and take into account the level of transfer of food enzymes 

into food products.” 

Input from stakeholders 

Prof Karl-Heinz Engel, the chair of the food enzymes working group and a CEF Panel member, said: “The 

experts on the working group decided which technical input data to use. During the development of the tool stakeholders 

provided some useful insights and additional data. 

“By harmonising both food enzyme use levels and food consumption data we can estimate consumer exposure to these 

substances much more accurately than before.” 

The same methodology will be applied to all remaining food enzymes applications scheduled for assessment by EFSA. 

What are food enzymes? 

Enzymes are protein molecules that catalyse chemical reactions. They have been used in the production of foods such as 

bread and beer for centuries. 

Historically enzymes are considered to be non-toxic and not a safety concern for consumers since they are produced 

naturally by living organisms and present in ingredients used to make food. However, today’s foods are also made using 

food enzymes produced industrially. These enzymes are extracted from plant and animal tissues or produced by 

fermentation of microorganisms. n 


industry news 

11 

EAS helps you meet regulatory compliance 

You have regulatory compliance questions, EAS Consulting Group (EAS) has 

the answers. EAS is the proven leader in consulting services to the food and 

dairy industries providing solutions based training and regulatory compliance 

assistance, resulting in peace of mind in this challenging environment. 

EAS has joined forces with the former Center for Food Sciences and 

Regulatory Services (CFSRS), headed by Allen Sayler. Mr. Sayler, an 

internationally recognised dairy expert, is now the EAS Senior Director for 

Food and Cosmetic Consulting Services. Those trainings and services you 

are familiar with under the CFSRS umbrella form the base of similar 

programs being offered through EAS. 

Dairy Processing 101 – June 13–15, 2017 in Seattle, WA 

Covering the US dairy industry from the cow to the consumer, with special emphasis on dairy processing of cheese, 

yoghurt, whey, drinking milks, ice cream and dry dairy products. Dairy processing industry ‘Best Operational Practices’ 

will be shared including how to build credible dairy plant quality assurance and food safety programs. The US regulatory 

environment and specific government requirements will be explored including FDA’s Food Safety Modernisation Act & the 

Preventive Controls for Human Foods, how to successfully interact with state and FDA dairy plant 

inspectors/investigators as well as USDA AMS’ Dairy Plant Survey Program. 

FDA Nutrition Labeling – Facts and Impacts on Claims – July 13, 2017 in Alexandria, VA 

For the first time in more than two decades, FDA has updated the Nutrition Facts label found on most food packages in 

the US which will require updating an estimated 800,000 labels. The new regulations change mandatory nutrients, added 

sugars, dietary fibre, folate, formatting and some food serving sizes. EAS’ newest training ‘FDA Nutrition Labeling – Facts 

and Impacts’ offers an in-depth analysis of how these changes impact format, represent opportunities and challenges for 

claims nutrient content and health claims and discusses the new ‘healthy’ claim. Students will come away with a step-bystep 

plan on how to ‘tackle’ the conversion from the old Nutrition Facts Panel format to the new. 

Implementing SQF 8.0 – July 17–18, 2017 in Rancho Cucamonga, CA 

By January 1, 2018, all SQF-certified food processors will have to have converted their written and operational food 

safety and quality certifications to SQF Edition 8.0. The organisation, as well as some content, of these requirements is 

significantly different from Edition 7.2. Jumpstart your update efforts by attending the EAS SQF Edition 8.0 workshop to 

clearly understand the new SQF format and get an early start on the transition of your SQF written and operational 

programs to Edition 8.0. 

FDA’s Foreign Supplier Verification Program (FSVP) Compliance Seminar – July 19–20, 2017 in Rancho Cucamonga, 

CA 

EAS’ two-day intensive FSVP Compliance Seminar will explain in detail FSVP rules, risk exposure by importers as well as 

US-based food processors using foreign sources foods, food ingredients and food additives. Participants will gain a full 

understanding of exemptions, modified requirements, and documentation requirements with practical and informative 

steps to ensure meeting compliance requirements, protecting against adulteration and misbranding, as well as corrective 

actions should something go wrong. n 

Chilled food sales show no sign of slowing down 

The popularity of chilled food continues to rise, according to figures released 

earlier this year. 

Industry sales now total almost £12bn, showing a year-on-year change of 2.4%. 

Amongst the biggest increases are chilled prepared fruit (up by 19.7%) and 

chilled vegetarian dishes (up by 12.3%). More people are also enjoying chilled 

wraps, with sales up by 38%. 

Technical Services Director at 2SFG and CFA (Chilled Food Association) Chair 

Alan Botham says: “The chilled industry continues to respond to a demand for 

fresh, tasty food that can be enjoyed at home or on the move. This is good news for us, but we are never complacent and 

will always look to innovate. From gluten-free to vegetarian and vegan options we will continue to find new ways to satisfy 

changing tastes and health considerations.” n 



Stevia market projected to grow 

Stevia has its own unique taste profile and sweetness intensity which is approximately 200 to 350 times greater than 

regular sugar. Many food & beverage companies use stevia to create products with enhanced taste and fewer total 

calories. With heavy investment in R&D, new applications such as zero-calorie products and flavour enhancers are 

emerging rapidly. Stevia offers several advantages such as sugar preplacement, reduction in calories, sweetness, texture, 

colour and flavour enhancement. Hence, stevia will be viewed as a business opportunity in the next five years. As a result, 

many multinational players have entered into the production of varied types of stevia. 

Powdered extracts segment is projected to be the fastest-growing in the stevia market 

Among the extract types of stevia which include whole leaf, powdered, and liquid the powdered extracts segment is 

expected to grow at the highest CAGR with increasing applications in the convenience foods and beverage industries. 

Stevia powdered extracts vary in terms of taste, sweetness, and cost of various white stevia powders; these parameters 

are more likely to be dependent on the degree of refinement and the quality of the stevia plant used. It is also a costeffective 

option which further satisfies the growing demand for sugar replacement products from consumers as well. 

Beverages: The most popular application for stevia globally in 2016 

The beverages segment accounted for the largest share in the Stevia Market in terms 

of both, value as well as volume in 2016. Stevia is the most preferred option for 

beverage manufacturers as the bulking properties provided by sugar are not required. 

Stevia is one of the most common natural sweeteners used for zero- or low-calorie 

beverages. It is mostly used in beverages such as diet carbonated drinks, flavoured water, soft 

drinks, fruit juices, ready-to-drink beverages and sports & energy drinks. 

Increase in consumption of convenience foods in developing countries 

Developing economies in the Asia-Pacific region are prospering in terms of increasing GDP 

with the working population on the rise. With the rise in population and improved purchasing 

power of developing countries such as China and India, the market for stevia is expected to 

show double-digit growth in the future. Factors such as changes in eating habits of consumers, 

increase in urbanization, and rise in the consumption patterns of stevia products have driven growth 

in the market in the Asia-Pacific region. n 

Source http://www.marketsandmarkets.com/ 

New Turkish and Colombian members extend IADSA’s global reach 

IADSA, the international organisation for the food/dietary supplements sector, has expanded its representation with 

the addition of two new member associations from Turkey and Colombia. 

Joining IADSA are the Turkish nutrition trade body GTBD, which is based in Ankara, and the Colombian organisation 

ANDI, located in Bogota. 

With the affiliation of Colombia and Turkey, the total number of IADSA member associations has increased to 42, 

drawn from 32 countries on six continents. 

IADSA (International Alliance of Dietary/Food Supplement Associations) 

brings together national associations and businesses from all over the world. In 

Turkey, IADSA has been advising the country’s government on the 

establishment of a new regulatory framework for food supplement products. 

During this process, GTBD (Gıda Takviyesi ve Beslenme Derne i) was created 

to act as an umbrella organisation for leading Turkish supplement and 

ingredient companies. The new body has enabled the Turkish sector, alongside 

IADSA, to collaborate more closely and constructively with the government to 

ensure a smooth transition from the system previously in place. 

ANDI (Asociación Nacional de Empresarios de Colombia) represents businesses operating across 

Colombia. Its expertise and influence encompass a range of industries important to the Colombian economy, including 

food supplements. n 


industry news 

13 

Applications pilot: Dedicated support for small and medium-sized enterprises 

EFSA has launched a new support initiative for applicants from small and medium-sized enterprises (SMEs). In the next 

six months, SMEs in the areas of feed additives and novel foods (excluding 

traditional food) can request an administrative check of their draft dossiers prior 

to submission. The support will be provided via teleconferences. 

The administrative check will ensure that draft dossiers from SMEs comply with 

the requirements specified in the regulatory framework before being submitted. 

The support applies only to the administrative aspects of an application. 

Scientific questions, advice and assessments are outside the scope of the 

pilot. 

SMEs represent a growing proportion of EFSA’s applicants. The aim of EFSA’s 

dedicated support, which will be on trial until December 2017, is to improve 

the quality of SME applications. This is expected to speed up the transition of 

these applications to the risk assessment phase. 

Feed additives and novel foods (excluding traditional food) were selected for the pilot initiative as a large number of 

applications are expected in these areas. This particularly applies to novel foods, with the new European regulation due to 

enter into force in January 2018. 

A thorough evaluation of the pilot – assessing results and benefits against invested efforts for both SMEs and EFSA – 

will guide EFSA in deciding on the future of this initiative. n 

Lean pork good for diets 

Including nutrient-rich lean pork as part of a weight-loss diet could help 

women achieve their weight-loss success and improve their ability to get 

around, according to new research published in Current Developments in 

Nutrition. Duke University researchers found high-risk, obese women 

following weight-loss diets, which included lean pork, experienced 

significant weight loss, improved physical function and were able to stick 

to the approach during a six-month period – all important factors for the 

health and well-being of older women. 

Researchers tested the impact of two different calorie-restricted diets in 

80 obese women, aged 45 and older. Diets included adequate protein as determined by the Recommended Daily 

Allowance, or a higher level of protein – including 30 grams of high-quality protein per meal, with lean pork as the major 

protein source. Both groups lost approximately 6% of their body weight over the six-month period. 

“The health benefits of weight loss for those who are obese are clear, but we all know weight loss is not easy,” said lead 

study author Connie Bales, Ph.D., Professor of Medicine at Duke University. “While more research is needed to 

understand the specific benefits of protein in a weight-loss diet, this research suggests a calorie-restricted diet including 

lean, nutrient-rich pork, could be a very viable option for reducing obesity and improving future health and function.” 

Diet impacts physical abilities 

Preserving functional abilities is crucial to help maintain independence and the capability to perform day-to-day tasks, 

especially in older adults. Also, being obese puts older adults at higher risk for functional decline. One concerning risk of 

weight loss in older adults is that they will unintentionally lose lean body mass (muscle) along with the fat. In this study, 

both groups lost small amounts of muscle; however, participants experienced significant improvements in functional 

capacity at six months. 

Participants on higher protein diets experienced significant improvements in key physical function measures such as 

walking farther and functional movement at four months, and both groups experienced improvements in these measures 

at six months. These findings appear to agree with another recent study by the same researchers showing clear protein 

benefits to physical function in a similar study of 67 high-risk, obese adults following a lower-calorie diet with 30 grams of 

high-quality protein at each meal. 

For the latest pork nutrition information, recipes and more, visit porkbeinspired.com. n 


14 

show preview: IFT17 

IFT17: GO With Purpose 

June 25 – 28, Las Vegas 

If you’re passionate about your work and are committed to staying current with the latest research 

and insights in the field of food science and technology, IFT17 is the definitive event for you. 

In today’s competitive workplace, 

you can’t afford to let a 

professional development 

opportunity like IFT17 pass you by. 

IFT17 is where you can hone your 

expertise by learning about the 

latest research and recharge your 

creativity with inspirational featured 

session presentations, real-world 

case studies, peer exchanges and 

enlightening scientific and 

ePoster/Poster session 

presentations. 

Scientific and ePoster/Poster 

sessions 

IFT’s educational and scientific 

sessions and poster presentations 

are developed by scientific experts 

for scientific experts. Each is 

reviewed and selected by 

experienced professionals with 

deep expertise in each area, 

ensuring that your educational 

experience will be second to none. 

In addition to high quality, our 

programme also provides 

participants educational breadth 

and depth with more than 100 

sessions and 700+ technical 

research presentations all divided 

into major areas of focus to make it 

easy for you to customise your ideal 

learning experience. 

Our session tracks make it easy for 

you to identify relevant sessions of 

interest. Be sure to also check out 

our new Online Planner to sort 

sessions by specific topic, such as 

emerging trends, new 

developments, and commodity 

areas, as well as experience level, 

and more. New this year is the 

ability to also search for events in 

addition to learning session 

opportunities. 

Featured sessions and new 

IFTNEXT programming 

In addition to scientific and 

ePoster/poster presentations, 

IFT17 also has a great line-up of 

featured session speakers; 

IFTNEXT panel discussions 

presentation and debates; new 

technology demonstrations, trend 

exhibitions and more! 

IFT17 Featured Sessions 


show preview: IFT17 15 

The Institute of Food Technologists 

has announced the featured session 

lineup for its annual event, IFT17: 

Go With Purpose. Featured 

sessions include the premiere of the 

Food Evolution film, Processed 

Food: The Good, the Bad and the 

Science – an interactive panel 

moderated by esteemed columnist 

Tamar Haspel, and a presentation 

by Dr. Andrew Pelling. 

Monday, June 26 

Dr. Andrew Pelling, a scientist, 

entrepreneur and renowned TED 

Senior Fellow who will provide a talk 

to unapologetically challenge 

curiosity and inspire creativity. Dr. 

Pelling is a professor and Canada 

Research Chair at the University of 

Ottawa, where he founded a 

research lab that brings together 

artists, scientists, social scientists 

and engineers to drive innovation. 

Processed Food: The Good, 

the Bad, and the Science will 

be a discussion panel moderated by 

esteemed Washington Post 

columnist Tamar Haspel. The panel 

will feature historians, doctors, 

scientists and food company 

executives discussing the 

controversy and pros and cons of 

processed food. 

Tuesday, June 27 

Food Evolution Film Premiere with a 

panel discussion to follow. From 

Academy Award-nominated director 

Scott Hamilton Kennedy, narrated 

by esteemed science communicator 

Neil deGrasse Tyson and made 

possible by IFT, Food Evolution 

explores a polarised debate marked 

by fear, distrust and confusion: the 

controversy surrounding GMOs and 

food. A lively panel discussion 

moderated by Colin Dennis, IFT 

President 2015-2016, with director 

Scott Hamilton Kennedy, producer 

Trace Sheehan and special guests 

featured in the film will follow the 

film screening. 

IFTNEXT 

The Institute of Food Technologists 

(IFT) and Ingredion have announced 

their shared commitment to the 

advancement of the science of food 

through Ingredion’s sponsorship 

supporting IFT’s new IFTNEXT 

initiative. 

Ingredion’s IFTNEXT Platinum 

Innovation Sponsorship will help 

fund IFTNEXT, an important new 

initiative focused on facilitating 

future-forward conversations, 

content, learning opportunities and 

competitions that explore how 

global, transdisciplinary 

collaboration can advance 

innovation to help solve real-world 

food-related challenges. 

“We are thrilled to be partnering 

with Ingredion for IFTNEXT and 

appreciate the generous 

sponsorship. Professionals in the 

science of food have a critical role 

in ensuring we can sustainably feed 

a population of 9 billion people by 

2050 – but they can’t do it alone. 

IFTNEXT compels us to look at 

where the science of food intersects 

with other disciplines and dilemmas 

to work in unison toward solutions. 

Ingredion and IFT share a 

commitment to empowering and 

investing in those professionals to 

continue to push the boundaries of 

innovation,” said IFT CEO Christie 

Tarantino-Dean, FASAE, CAE. 

“This partnership with IFT is a 

natural fit for Ingredion, given our 

recognised commitment to 

innovation. It’s a great opportunity 

to explore creative solutions to the 

challenges we all face,” said Jim 

Zallie, Executive Vice President of 

Global Specialties and President 

Americas, Ingredion Incorporated. 

“Just as our Ingredion Idea Labs 

science-based problem solving 

helps our customers overcome 

obstacles in addressing the latest 

trends, IFTNEXT will be uncovering 

and tackling broad industry issues 

such as recognising the critical need 

to build the global food supply. 

Ingredion is proud to support 

IFTNEXT as a platform for 

advancing science and innovation to 

help our industry and society.” 

IFTNEXT, Powered by Ingredion, 

will launch at IFT’s annual event, 

IFT17: GO WITH PURPOSE June 

About INGREDION 

Ingredion Incorporated is a 

leading global ingredient 

solutions provider. We turn 

grains, fruits, vegetables and 

other plant materials into valueadded 

ingredients and 

biomaterial solutions for the 

food, beverage, paper and 

corrugating, brewing and other 

industries. Serving customers in 

over 100 countries, our 

ingredients make crackers 

crunchy, yogurts creamy, candy 

sweet, paper stronger and add 

fiber to nutrition bars. 

Visit Ingredion.com to learn 

more. 

25–28 at the Sands Expo Center in 

Las Vegas, and will extend 

throughout the year and well 

beyond. IFTNEXT programming at 

IFT17 will include Start-Up Alley 

where entrepreneurs from around 

the world will share their latest 

innovations, iHub where attendees 

can come together to further 

discuss new ideas discovered at the 

event and the IFTNEXT Stage 

where audiences will be engaged 

and challenged by ideas presented 

in multiple formats taking them 

beyond traditional thinking and into 

what is next. 

IFTNEXT sessions will include: 

Design Thinking for Food: A 

Groundbreaking Pilot Course 

to Develop the Next 

Generation of Food 

Innovators: Dr. Lauren Shimek, 

Founder and CEO of 

Food.Tech.Design, will host a flash 

demo of the design thinking tools 

for food innovation. In this session, 

professionals go from problem 

statement to prototype in less than 

an hour and food science students 

will share impact stories from using 

these tools. 

Food Technologists Without 

Borders – A Compelling 

Concept: IFT and Feeding 

Tomorrow Foundation are 

collaborating with several not-forprofit 

organisations to set up 


16 


volunteer programs that leverage 

the technical knowledge of the IFT 

community to provide scalable, 

sustainable, safe and nutritious 

food technology solutions for 

people and regions in need. 

Moderated by Bernhard Van 

Lengerich, this panel will 

include Alexandra Spieldoch, CEO 

of Compatible Technology 

International; Jeff Dykstra, CEO 

Partners in Food Solutions; and Dr. 

Erika Smith, Director of the Center 

for Technology Creation at General 

Mills discussing the possibilities of 

Food Technologists Without 

Borders. 

GMOs….So What?: An 

interactive two part presentation 

where audience members will be 

encouraged to actively participate 

and discuss how the GMO 

controversy has impacted them, 

their business, what it means for 

the future and how to better 

position the conversation to include 

sound science. 

The IFTNEXT Powered by Ingredion 

initiative is an ongoing, year-long 

program that will include interactive 

educational activities and content 

features to be announced later this 

autumn. 

The exhibition: Discover with 

purpose 

Experience the newest products, 

latest trends, and cutting-edge 

innovations at IFT17. Be immersed 

in the industry’s largest collection 

of food ingredient, equipment, 

processing, technology and 

packaging suppliers, all assembled 

under one roof to help you be the 

first to learn and see what’s next in 

the science of food. It’s the only 

place where you can meet face-toface 

with over 1,000 exhibiting 

companies on the forefront of the 

latest global food trends, and the 

see firsthand, the products 

IFT17 

www.ift.org 

Corbion: How to keep creating innovative offerings for 

an ever changing consumer market 

In applications ranging from bakery, confectionery, dairy, beverages and 

meats, the Corbion ingredient solutions featured at IFT17 make it easier for 

manufacturers to consistently deliver product experience customers expect 

every time. 

Simultaneously giving consumers what they want and manufacturers what 

they need requires the help of truly innovative food ingredient solutions – the 

kind that will be in focus and on display in the Corbion booth. 

“Corbion solutions focus on that place where consumer wants and manufacturer needs align,” said Ruud 

Peerbooms, Senior Vice President, Food. “When we help our customers deliver fresh, safe, delicious foods that 

make the consumer happy every time, we’re also helping them build consumer loyalty and reduce wasteassociated 

costs. There is an incredible degree of knowledge, experience and dedication that goes into making 

that possible, and we’re excited to share it with IFT17 attendees.” 

Corbion will highlight new solutions that help deliver on consumer and manufacturer expectations in an array of 

product application areas. Included will be: 

The launch of Verdad ® Opti Powder N70 for uncured meats – the company’s newest Verdad® product is its 

strongest antimicrobial, delivering superior Listeria control and shelf life in an easy-to-use powder format. 

Offering 35% less sodium and clean/natural labeling options, the solution helps processors appeal to more 

health-conscious consumers. 

SweetPro, a newly launched Corbion emulsifier portfolio delivering outstanding aeration, emulsion stability 

and moisture retention in sweet bakery applications for greater product consistency, better performance and 

easy handling. 

Introduction of the newly upgraded Corbion Listeria Control Model, a tool designed to help processors predict 

Listeria growth in processed foods while saving R&D costs and increasing speed to market. 

Clean-label solutions for preserving chilled salads, providing an effective, natural alternative to sorbate and 

benzoate. Visitors to the Corbion booth will be invited to sample the solution featured in a hummus product. 

The use of PURAC® Powder MA in soft, chewy candies, enabling the creation of stable, homogeneous chewy 

products with an instant sour flavour release and excellent flavor stability. 

Corbion experts will be available to discuss manufacturing and formulation challenges and how the company’s 

solutions can help achieve specific product goals and, ultimately, success in the market. n 

Booth 

1256 

www.corbion.com 


show preview: IFT17 17 

Quattroflow: QuattroTec Series pumps 

Quattroflow will be featuring its QuattroTec Series quaternary 

diaphragm pumps. The QuattroTec Series is the ideal solution for the 

food and beverage industry since they have been developed through the 

adoption and redesign of the Quattroflow pumps to retain the 

advantages and concurrently achieving the requirements of hygienic 

applications. QuattroTec pumps are also the ideal choice for critical 

applications in hygienic processes because they can provide a 

consistent flow that results in a constant and continuous dosing of 

ingredients. 

QuattroTec pumps incorporate a four-piston diaphragm technology with no mechanical seals that is 

driven by an eccentric shaft and electric motor. This technology provides a safe, reliable and efficient 

transfer of liquids that require precise flow, high turndown and accurate dosing in a hermetically sealed 

environment, coupled with the ability of transferring clean-in-place (CIP) media with the same pump. These 

pumps also feature a unique seal-less design, self-priming and dry run capabilities, compact footprint, highsuction 

lift and are sanitize-in-place (SIP) capable. QuattroTec pumps comply with FDA 21CFR177. 

The QuattroTec Series consists of three sizes – QT10, QT20 and QT30 – with maximum capacities of 180 lph 

(0.8gpm) to 5,000lph (22gpm). QuattroTec pumps feature wetted pump chambers made of 316 stainless steel, 

while the valves are made of EPDM and the diaphragms of Santoprene. Typical applications of QuattroTec 

pumps include food and beverage; perfumes, personal care and cosmetics; enteral nutrition; functional food; 

additivities and enzymes; liquid yeast and life ingredients. n 

www.quattroflow.com 

Booth 

4801 

Wilden ® : Saniflo Hygienic Series pumps & Pure-Fuse 

Diaphragms 

Wilden will be featuring its high-performing Saniflo Hygienic Series (HS) AODD 

pumps, which have been designed to meet and exceed the strictest international 

regulatory guidelines for food-and-beverage applications. Saniflo HS pumps feature 

excellent product containment and a straight flow-through design that contributes 

to performance and enables clean-in-place (CIP) capability, critical to hygienicprocess 

success. These pumps also offer self-priming, dry run and deadhead 

capabilities, and are ideal for handling shear-sensitive products. In addition, Wilden 

Saniflo HS pumps are one of the few North American made AODD pumps that are 

validated by both 3-A in the area of CIP and EHEDG cleaning protocol. 

Wilden Saniflo HS pumps are available in four sizes from 25mm (1”) to 76mm 

(3”) and feature flow rates from 144lpm to 874lpm (38gpm and 231gpm). These 

pumps are available with the Pro-Flo ® SHIFT Air Distribution System (ADS) for outstanding energy 

efficiency. They also exceed all CE, ATEX, USP Class VI, 1935/2004/EC and FDA CFR 21.177 

requirements. 

Wilden will also have its Pure-Fuse Diaphragms on display in the booth. Pure-Fuse diaphragm technology 

incorporates a one-piece design that eliminates product-trap areas between the outer piston and diaphragm 

that can harbor bacteria, a critical consideration for food-and-beverage applications. This patented design also 

provides an unbroken fluid-contact surface for exceptional CIP capability and reduced contamination risks. Pure- 

Fuse combines food-grade plastics and elastomers with a stainless-steel core using no adhesives or nylon fabric 

that can contaminate process fluids in the event of a breech. In addition, by eliminating the outer piston Pure- 

Fuse diaphragms experience greatly reduced abrasion, which results in longer diaphragm life. 

Wilden Pure-Fuse diaphragms are constructed of food-grade Wil-Flex (Santoprene) that meets all FDA CFR 

21.177, EHEDG, 1935/2004/EC and 3-A requirements. Wil-Flex features wide temperature limits, excellent flex 

life, high abrasion resistance and outstanding durability, even when handling acids, caustics and other 

aggressive fluids. Pure-Fuse diaphragms are available in 25mm (1”), 38mm (1-1/2”), 51mm (2”) 76mm (3”) 

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

www.wildenpump.com 

Booth 

4801 


18 


Rousselot: Clean label protein innovation 

The relationship between health and nutrition continues to merge, as consumers 

seek to get the most of their everyday diet. In order to meet this demand, 

manufacturers are increasingly turning to protein fortification to improve 

nutritional value – a trend that is showing no signs of slowing down. At IFT2017, 

Rousselot ® /Peptan ® will showcase its comprehensive range of protein solutions, 

designed for functional food, drinks and nutritional applications. Visitors to 

booth 2674 will discover how Rousselot’s Peptan collagen peptides and 

ProTake B hydrolyzed gelatin can be used in a wide variety of formulations to 

enhance nutritional levels and maintain clean label classification. 

Peptan ® : the bioactive protein backed by strong science 

As the most abundant protein in the human body, collagen is a key constituent of all connective 

tissues. A hydrolyzed form of collagen, collagen peptides are continuing to rise in popularity across the 

global food and nutrition market, due to its range of health benefits and functional properties. Peptan collagen 

peptides offer multiple advantages for healthy aging and sports nutrition including maintaining functional joints, 

supporting healthy bones and improving skin moisture. With a neutral taste and smell, Peptan is a versatile 

bioactive ingredient that is ideal for a variety of different applications, from tablets, powdered drinks, 

beverages, nutrition bars, confectionery and dairy. 

Clean label is possible with ProTake B 

Also presented at IFT will be Rousselot’s ProTake B, a bovine-sourced ingredient which contains 90% pure 

protein. ProTake B enables manufacturers to increase total protein content more than with any other single 

source of protein. Its neutral organoleptic properties mean that it can be easily integrated with other 

ingredients, which makes it suitable for protein enrichment across a range of applications to create healthier, 

better-for-you products. As ProTake B is a food ingredient with no e-numbers, it can be incorporated into food 

and beverages while meeting consumer demands for clean label products. 

Functional versatility 

A number of innovative product prototypes will be used to demonstrate Peptan and ProTake’s world-class 

application possibilities. Visitors can sample collagen-enriched mocktail drinks including ‘Peptini’, a birthday 

cake flavoured beverage supplemented with Peptan and ‘Protini’, a ProTake drink flavoured with coconut lime 

and decorated with a gummy bear garnish. 

Rousselot and Peptan experts will be on hand throughout the show to advise on complex formulation challenges 

and to discuss opportunities for co-innovation. n 

www.rousselot.com 

Booth 

2674 

Welch’s Global Ingredients Group: Concord and Niagara grape 

products take centre-stage 

Welch’s Global Ingredients Group will showcase its extensive portfolio of Concord and 

Niagara grape products. 

Concord and Niagara grapes are grown in North America by Welch’s nearly 1,000 family 

farmers and both are true American superfruits. The Concord grape is a distinctive dark 

purple grape variety with a sweet bold flavour. Its cousin, the Niagara grape, is a white 

grape with a golden hue that delivers a sophisticated flavour profile that is crisp, sweet, 

light and refreshing. 

Welch’s Global Ingredients Group will introduce visitors to the FruitWorx range of 

Concord and Niagara real fruit pieces. Made using a technology called URC ® , which 

was developed by Taura Natural Ingredients, FruitWorx pieces are perfect for snack, bakery and 

confectionery applications. 

Also on show will be FruitWorx Concord Grape Juice Powder, which is made with a proprietary dehydration 

process that gently removes all the water from Concord grape juice but captures its natural wholesomeness 

and retains its bold flavour and rich purple colour. n 

Booth 2135 

www.welchs.com 



19 

Omya: Calcium ingredients for versatile demands 

Omya will present its high purity calcium carbonates and ingredients from 

its distribution portfolio. When it comes to calcium-fortified foods, 

Calcipur ® is the right choice. Thanks to its high elemental calcium 

content, it is one of the most concentrated sources of calcium in the 

market, hence the same calcium dose in a finished product can be 

achieved more efficiently compared to other technical solutions available. 

Depending on the dosage used, calcium-related claims can be stated on 

packaging. Another focus will be on bone health concepts. 

Visitors looking to fortify foodstuffs with calcium should definitely pass by the Omya booth and talk to the 

company’s experts about Calcipur ® . Possible applications include infant nutrition, bakery produce, snack bars 

and breakfast cereals – milk alternatives are a key application: 

Plant-based drinks 

In the light of increased food intolerances and the rise of veganism, plant-based drinks made with soy, rice, oat 

or almond are becoming more and more popular. With Calcipur ® , manufacturers can produce beverages with a 

calcium content that’s equivalent to cow’s milk. To achieve the best possible results in terms of nutrition 

and taste when adding calcium carbonate, getting the particle size right is critical to ensure stability and keep 

sedimentation rates as low as possible. As Calcipur ® is available in different grades and particle 

sizes, manufacturers will always have access to the best solution to meet their individual needs. Plus, thanks to 

its refractive index, the ingredient has sucessfully been shown to significantly improve overall opacity and 

contribute to an appealing appearance. 

Bone health supplement 

Targeting the world’s increasingly ageing populations, Omya will also showcase its bone health 

concepts. The company will present formulations containing two different calcium ingredients from its own 

portfolio: Omyapure ® as the active ingredient and Omyapharm ® as an excipient. Whereas the active ingredient 

Omyapure ® 35 – OG is the perfect choice for natural calcium supplementation and osteoporosis treatment, the 

excipient Omyapharm ® 500 – OG offers superior technological properties. As an efficient carrier for multiple 

substances, it has a high loading capacity for active ingredients. With a specific morphology of external lamellae 

structure and an internal network of interconnected pores, the particles of Omyapure® facilitate the production 

of tablets that uniquely feature both high porosity and maximum levels of hardness. 

Absorption 

Added vitamins K2 and D3 from the company’s distribution portfolio improve calcium absorption. Supplements 

based on that formulation, together with a balanced diet, provide enough calcium to reach the recommended 

daily allowance (RDA) according to US Food and Drug Administration (FDA). 

Company’s experts will demonstrate the scope of their distribution portfolio which includes chicory root and 

agave fibres, organic agave syrup as a natural sweetener, hydrocolloids and gums, cocoa powders, plant based 

replacements for glycols and glycerin, natural excipients, natural colours, functional extracts, flours and 

precooked grains, proteins, and natural foam control agents. 

The combination of its proprietary calcium carbonates with the ingredients from the distribution portfolio enable 

the company to develop holistic solutions that fit current market trends and therefore, demand. n 

www.omya.com 

Booth 

2426 

Mouvex ® : Product-recovery benefits of eccentric disc pumps 

Mouvex ® , part of PSG ® , a Dover company and a leading manufacturer of positive 

displacement pumps, will be displaying various models of its eccentric disc pump 

technologies. 

Specifically, the features and benefits of Mouvex pumps will be highlighted as they relate to 

enhancing product recovery capabilities in food-and-beverage processing operations. 

Mouvex launched its ongoing product recovery initiative in June 2014 as a way to provide 

manufacturers and processors with a complete suite of market-specific tools that have 

been designed to increase knowledge and highlight the tremendous cost-savings. n 

Booth 

4801 

www.mouvex.com 


20 

ingredients 

DuPont Nutrition & Heath: 

New developments for great health benefits 

In this article, DuPont Nutrition & Health demonstrates the work behind its innovations in three 

separate areas: healthy respiratory immune function, reducing waist circumference in overweight 

adults and managing the costs of high protein drinks. 

DuPont & University of 

Virginia Study 

demonstrates probiotics 

support respiratory immune 

function 

DuPont Nutrition & Health has 

announced that a study published 

in Beneficial Microbes and 

sponsored by DuPont and the 

University of Virginia 

demonstrated the role of probiotic 

supplementation to maintain 

healthy respiratory immune 

function. The results of a 

randomised, double-blind, placebo 

controlled study investigating the 

effect probiotics had on the 

immune response in healthy, 

rhinovirus-challenged adult human 

subjects suggest that ingestion of 

Bl-04 at a dose of two billion cfu 

per day has an effect on the 

inflammatory response to 

rhinovirus infection. 1 The common 

cold is one of the most prevalent 

diseases globally and is typically 

caused by rhinovirus infection. 

The probiotic strain 

A specific probiotic strain 

Bifidobacterium lactis Bl-04 (Bl- 

04), available only from DuPont, 

was consumed by participants for 

one month, and innate immune 

response and presence of 

rhinovirus in the nostrils was 

investigated. The virus and the 

immune markers were analysed 

from nasal washes, collected 

before and after Bl-04 

supplementation and for five days 

after the introduction of the 

rhinovirus challenge. Compared to 

placebo, the probiotic supplement, 

commercially available HOWARU ® 

Protect Adult, had an effect on the 

presence of the virus in the 

nostrils, demonstrated by a 

decreased amount of rhinovirus in 

nasal washes during infection and 

a lower proportion of study 

participants with rhinovirus 

detected in nasal washes. 

“The effects observed in this 

short-term, well-controlled study 

were modest and may only 

partially explain reduction in illness 

reported in the natural setting,” 

said Dr. Ron Turner, MD, Professor 

of Pediatrics, University of Virginia 

School of Medicine. “However, the 

results do suggest the utility of 

The results of the new 

study suggest that 

ingestion of Bl-04 

may modify the innate 

immune system 

response following 

supplementation and 

the inflammatory 

response in the nose 

following rhinovirus 

infection 

further investigations of the effect 

of specific probiotics on innate 

immune function in the human 

host.” 

Study approach 

This study approach, known as a 

challenge model, is unique in that 


ingredients 21 

it provides an opportunity to 

characterise the interaction 

between the infection and host 

responses under controlled 

conditions in human volunteers 

with the use of probiotics. The 

results of the new study suggest 

that ingestion of Bl-04 may 

modify the innate immune system 

response following 

supplementation and the 

inflammatory response in the nose 

following rhinovirus infection. 

Probiotics have induced expression 

of antiviral responses in preclinical 

cell and animal models. Moreover, 

Bl-04 has been shown to reduce 

the risk of upper respiratory illness 

episodes in a human clinical trial 

over a 5-month study time. 2 

“DuPont has a strong portfolio of 

clinically documented probiotics 

for immune health including 

HOWARU ® Protect EarlyLife for 

pregnant mothers and infants, 

HOWARU ® Protect Kids, 

HOWARU ® Protect Sport, 

HOWARU ® Protect Senior, and, of 

course, HOWARU ® Protect Adult. 

We are committed to continuing to 

clinically research probiotics for 

immune health, digestive health 

and emerging health areas,” said 

Megan DeStefano, Global 

Probiotics Marketing Leader, 

DuPont Nutrition & Health. 

“HOWARU ® Protect Adult (Bl- 

04) is one of the best 

documented probiotics for immune 

health in the world, and we are 

proud to be able to deliver an 

efficacious and stable probiotic to 

the industry so consumers can 

benefit.” 

DuPont is committed to continuing 

research to better understand the 

role of probiotic supplementation 

and microbiota in immune system 

function. Bl-04 is the first 

probiotic strain that has shown 

efficacy on modulating immune 

response in a well-controlled 

rhinovirus challenge model. We are 

excited to continue research 

collaboration with University of 

Virginia on investigating the 

efficacy of Bl-04 further. 


introduces HOWARU ® 

Shape 


(DuPont) announced the launch of 

HOWARU ® Shape, an innovative 

probiotic formula clinically proven 

to reduce waist circumference in 

overweight adults. 

In a clinical study (see p23), 

HOWARU ® Shape, which contains 

10 billion CFU Bifidobacterium 

lactis B420, reduced waist 

circumference by up to one inch. 

When taken in combination with 

12g Litesse ®® Ultra prebiotic 

fiber, HOWARU ® Shape also was 

shown to reduce body fat mass 

and trunk fat. The study was 

conducted with 225 healthy 

volunteers (healthy, BMI 28–34.9) 

who were randomized into four 

groups (1:1:1:1), using a 

computer-generated sequence, for 

six months of double-blind, parallel 

treatment. 

Probiotic strain B420 has been 

demonstrated in-vitro to increase 

epithelial integrity, 3 a key function 

of the digestive tract. Litesse ® 

Ultra prebiotic fibre has been 

shown in clinical studies to reduce 

energy intake, 4 increase satiety 5 

and decrease after-meal feelings 

of hunger 6 . Separately, and in 

combination, the probiotic strain 

B420 and Litesse ® Ultra 

demonstrate health benefits. 

Clinically demonstrated 

benefits of HOWARU ® 

Shape in combination with 

Litesse ® Ultra versus 

placebo. 

4.5% reduction in total body 

fat mass 

6.7% reduction in trunk fat 

1 inch (2.6cm) reduction in 

waist circumference. 

HOWARU ® Shape does 

not contain stimulants 

and is proven safe, 

effective and welltolerated 

“DuPont continues to be the 

leader in scientific innovation with 

the broadest range of clinically 

documented probiotics, and 

HOWARU ® Shape is the latest 

breakthrough,” said Anders Gron 

Norager, director, Global 

Probiotics at DuPont. “In 2016, the 

global weight loss supplement 

market was an almost US$5 billion 

category and growing, and we 

know these consumers are not just 


22 

ingredients 

interested in dieting, they want 

overall health and wellness, which 

includes looking good. HOWARU ® 

Shape is geared toward those who 

want to lose weight but need help. 

We’re proud to offer these 

customers a proven way to 

manage their body shape 

naturally.” 

HOWARU ® Shape does not 

contain stimulants and is proven 

safe, effective and well-tolerated. 

It is a highly stable product, and 

ideal for capsules or sachets. For 

more information on HOWARU ® 

Shape, please visit 

danisco.com/shape. 

About DuPont Nutrition & 

Health 


combines in-depth knowledge 

of food and nutrition with 

current research and expert 

science to deliver unmatched 

value to the food, beverage and 

dietary supplement industries. 

We are innovative solvers, 

drawing on deep consumer 

insights and a broad product 

portfolio to help our customers 

turn challenges into high-value 

business opportunities. More 

information is available at 

www.food.dupont.com. 

DuPont (NYSE: DD) has been 

bringing world-class science 

and engineering to the global 

marketplace in the form of 

innovative products, materials, 

and services since 1802. The 

company believes that by 

collaborating with customers, 

governments, NGOs, and 

thought leaders we can help 

find solutions to such global 

challenges as providing enough 

healthy food for people 

everywhere, decreasing 

dependence on fossil fuels, and 

protecting life and the 

environment. For additional 

information about DuPont and 

its commitment to inclusive 

innovation, please visit 

http://www.dupont.com. 

DuPont Nutrition & 

Health debuts SUPRO ® 

XT 55 Isolated Soy 

Protein 

New SUPRO ® XT55 Isolated 

Soy Protein is designed 

specifically to improve the 

profitability of ready-to-drink, 

high-protein beverages by 

helping beverage 

manufacturers more 

effectively manage protein 

costs. “Soy protein has always 

been considered an economic 

alternative to dairy proteins, 

providing direct cost savings as 

well as more stable pricing over 

time. Now it’s even more relevant 

as plant proteins keep growing in 

popularity and demand,” said Jean 

Heggie, strategic marketing lead, 

DuPont Nutrition & Health. 

“In beverages, blending dairy and 

soy proteins has become a popular 

formulation strategy for controlling 

costs, while driving better flavor 

profiles. However, when working 

with certain ready-to-drink (RTD) 

beverage formulas, traditional soy 

proteins would build too much 

viscosity or tend to be less stable 

over time limiting how much dairy 

protein we could effectively 

replace. New SUPRO ® XT55 

addresses those barriers.” With 

SUPRO ® XT55, it is now possible 

to replace up to 50% of the dairy 

protein in beverage formulations 

without compromising sensory 

performance or protein nutrition. It 

provides the perfect balance of 

viscosity and protein stability, 

while delivering cost savings and 

exceptional flavor performance. 

Like all DuPont SUPRO ® 

Proteins, SUPRO ® XT 55 is a highquality, 

sustainable source of 

plant-based protein, with all the 

associated nutrition and health 

benefits of soy protein. 

Expanding RTD protein beverage 

market 

Consumer desire for convenience 

and high-protein, on-the-go 

nutrition is driving strong growth in 

RTD protein beverages across 

Like other SUPRO ® 

Proteins, it is supported 

by years of clinical 

research, 

demonstrating its value 

for heart health, muscle 

building and 

maintenance, weight 

management and 

healthy growth and 

development 

multiple categories. According to 

Euromonitor, global sales of sports 

nutrition RTD beverages are 

expected to exceed $1.2 billion, or 

grow 11% in 2017, driven by 

mainstream, active consumers. 

Similarly, meal replacement and 

complete nutrition beverages are 

expected to grow 5 and 8%, 

respectively. While many protein 

beverage manufacturers are 

experiencing strong top-line brand 

growth, rising dairy prices threaten 



their bottom line. According to 

Blimling & Associates, dairy 

protein prices have been steadily 

increasing since mid-2016 and are 

projected to continue to advance 

through 2017–2018. 

For years, beverage manufacturers 

have relied on DuPont to generate 

significant costs savings for their 

brands, while maintaining or 

improving flavour performance. 

“SUPRO ® XT 55 addresses the 

functional limitations of previous 

soy protein technologies by 

delivering lower viscosity and 

improved protein stability,” said 

Heggie. “With this new innovation, 

we can replace even greater levels 

of dairy proteins in these formulas 

for cost advantage, while 

delivering great-tasting, nutritious, 

high-protein beverages to the 

market.” 

With a Protein Digestibility- 

Corrected Amino Acid Score 

(PDCAAS) of 1.0, SUPRO ® XT 55 

is equivalent in protein quality to 

dairy protein. Therefore, when 

replacing dairy, it will have no 

impact on the protein quality of 

the finished formula. Like other 

SUPRO ® Proteins, it is supported 

by years of clinical research, 

demonstrating its value for heart 

health, muscle building and 

maintenance, weight management 

and healthy growth and 

development. 

“SUPRO ® XT 55 expands the 

options beverage manufacturers 

have to control protein costs, while 

maintaining or improving flavour 

profiles,” explains Heggie. “Our 

sensory research proves that dairy 

and soy blends drive better flavor. 

SUPRO ® XT 55 now gives us a 

wider range of options to create 

protein systems for our customers 

that optimise flavour, cost and 

nutrition.” 

Clinical trial: 

Probiotic with or without fibre controls body fat mass, 

associated with serum zonulin in overweight and obese 

adults 

Background 

The gut microbiota is interlinked with obesity, but direct evidence of 

effects of its modulation on body fat mass is still scarce. We investigated 

the possible effects of Bifidobacterium animalis ssp. lactis 420 (B420) and 

the dietary fiber Litesse ® Ultra polydextrose (LU) on body fat mass and 

other obesity-related parameters. 

Methods 

225 healthy volunteers (healthy, BMI 28–34.9) were randomized into four 

groups (1:1:1:1), using a computer-generated sequence, for 6 months of 

double-blind, parallel treatment: 1) Placebo, microcrystalline cellulose, 

12g/d; 2) LU, 12g/d; 3) B420, 1010 CFU/d in microcrystalline cellulose, 

12g/d; 4) LU + B420, 12g + 1010 CFU/d. Body composition was 

monitored with dual-energy X-ray absorptiometry, and the primary 

outcome was relative change in body fat mass, comparing treatment 

groups to Placebo. Other outcomes included anthropometric 

measurements, food intake and blood and fecal biomarkers. The study was 

registered in Clinicaltrials.gov (NCT01978691). 

Findings 

There were marked differences in the results of the Intention-To-Treat (ITT; 

n = 209) and Per Protocol (PP; n = 134) study populations. The PP 

analysis included only those participants who completed the intervention 

with >80% product compliance and no antibiotic use. In addition, three 

participants were excluded from DXA analyses for PP due to a long delay 

between the end of intervention and the last DXA measurement. There 

were no significant differences between groups in body fat mass in the ITT 

population. However, LU + B420 and B420 seemed to improve weight 

management in the PP population. For relative change in body fat mass, 

LU + B420 showed a − 4.5% (−1.4 kg, P = 0.02, N = 37) difference to 

the Placebo group, whereas LU (+0.3%, P = 1.00, N = 35) and B420 

(−3.0%, P = 0.28, N = 24) alone had no effect (overall ANOVA P = 0.095, 

Placebo N = 35). A post-hoc factorial analysis was significant for B420 

(−4.0%, P = 0.002 vs. Placebo). Changes in fat mass were most 

pronounced in the abdominal region, and were reflected by similar changes 

in waist circumference. B420 and LU + B420 also significantly reduced 

energy intake compared to Placebo. Changes in blood zonulin levels and 

hsCRP were associated with corresponding changes in trunk fat mass in 

the LU + B420 group and in the overall population. There were no 

differences between groups in the incidence of adverse events. 

Discussion 

This clinical trial demonstrates that a probiotic product with or without 

dietary fiber controls body fat mass. B420 and LU + B420 also reduced 

waist circumference and food intake, whereas LU alone had no effect on 

the measured outcomes. 

http://www.ebiomedicine.com/article/S2352-3964(16)30497-2/fulltext n 

1 Turner, Ronal B. et al., Effect of probiotic on innate inflammatory response and viral shedding in experimental 

rhinovirus infection – a randomized controlled trial. Beneficial Microbes, (2017) Volume 8, Issue 

2, 207-215. 

2 West, Nicholas P. et al., Probiotic supplementation for respiratory and gastrointestinal illness symptoms 

in healthy physically active individuals. Clinical Nutrition, (2014) Volume 33, Issue 4, 581 – 587. 

3 Putaala et al. Res Microbiol 2008 

4 Hull et al 2012; Astbury et al 2013 

5 Hull et al 2012; Olli et al 2015 

6 Hull et al 2012; Olli et al 2015 


www.dupont.com 


24 

ingredients 

Functional, healthy & tasty – the road ahead 

for protein ingredients 

Protein ingredients are among those few food ingredients that are used in food and beverage 

industry both for their functional and nutritional roles. The desirable properties from protein 

ingredients vary by specific targeted application and their intended use. Though the largest demand 

for proteins is still attributed to their functional attributes in applications such as dairy, bakery and 

meat, the ongoing health and wellness push is driving their use as health ingredients, especially in 

developed economies such as the USA and Europe. 

Sources 

Protein ingredients are derived 

from different sources such as 

dairy, plants, animals and also 

novel sources such as fungal, algal 

and insects. Though, traditionally, 

dairy-based proteins have been 

dominating the dairy market 

space, plant proteins such as 

those based on soy have been 

ruling the processed meat industry 

for the past several years. 

Similarly, wheat gluten has 

become indispensable for the 

bakery industry and its addition is 

necessary when wheat flour 

inherently does not have sufficient 

gluten content to enable the 

formation of right structure and 

volume in the dough for making 

good quality bread. Hence, where 

protein ingredients are used for 

specific functional roles, the 

industry generally finds it difficult 

to replace them with another 

protein/food ingredient/food 

additive. On the contrary, the 

nutritional profile of one protein 

type can be relatively easily 

substituted by using a blend of 

protein ingredients in protein 

fortification applications. Also, 

using a blend of protein 

ingredients, such as that of 

different plant proteins, also 

allows a balanced taste profile, 

along with nutritional profile. 

Having said that, consumer 

preferences have evolved over 

time, bolstered by several years of 

robust scientific research and 

promotion by protein 

manufacturers/government 

bodies/research institutions, for 

one type of protein in the relevant 

end product makes it the preferred 

choice for protein fortification. The 

perfect example is whey protein 

which enjoys a prominent place in 

the sports nutrition industry. 

The chart represents an overview 

of type of key protein ingredients 

used in different food applications. 

Consumer trends 

The beauty of any industry is the 

dynamicity of consumer trends 

which govern a major chunk of 

industry’s R&D, promotional 

campaigns and end-user 

preferences. The food industry, on 

similar lines, is following the more 

apparent trends such as cleanlabel, 

vegetarianism/veganism, 

allergen-free & non-GMO in 

Europe and sustainability & healthboosting 

protein-fortified foods in 

the USA. For instance, according 

to a survey reported by the Vegan 

Society in 2016, the number of 

vegans in the UK has surged by 

360% over the past 10 years. Italy, 

Austria, Germany are other 

European countries with a high 

percentage of vegetarians in the 

population, somewhere between 

9% and 10%. Clean label is a trend 

that has shown a negative impact 

on the use of animal-derived 

gelatin, for example. Similarly, 

European food companies are 

increasingly making attempts to 

avoid use of soy proteins due to 

allergenic and GMO concerns, 

which in turn have also been one 

of key growth drivers for nonallergenic 

plant proteins such as 



pea. Allergens are also being 

avoided by the European pet food 

industry, which is equally driving 

demand for non-allergenic pea 

proteins. 

Alternative plant proteins 

The evolving scenario and 

consumer expectations provide the 

much needed impetus for the 

emergence and rise of alternative 

plant proteins (other than soy and 

wheat proteins) such as those 

derived from pulses (peas, lupin), 

cereals (rice) and tubers 

(potatoes). Over the past few 

years, ingredient producers have 

been innovative enough to 

introduce new high protein (>50% 

protein content) plant-based 

ingredients, such as those from 

fava bean, corn, oats, sunflower, 

rapeseed, water lentils, white 

hemp, pumpkin seed, almond, etc. 

These are lesser known plant 

proteins as compared to the 

popular/known soy, wheat, pea, 

potato and rice proteins. Their 

availability is limited as these are 

commercially made available only 

by a few producers. In addition, 

some of them have been 

struggling to take off due to 

challenges related to overall 

process profitability, consequently 

also contributing to their higher 

price as compared to cheaper 

wheat gluten or soy protein 

concentrates. Ventures have failed 

and companies have been forced 

to exit the sector. For instance, 

canola protein market has been 

marked by producers’ exit 

(example, BioEexx) and others 

have been struggling to establish a 

profitable business due to cost 

hurdles related to the overall 

extraction process. 

The chart (p24) summarises lesser 

known alterative plant proteins 

and their key producers in the 

USA and Europe. 

Taste 

Taste is another key challenge with 

most of the plant proteins. 

However, the industry has seen 

pea protein gradually overcoming 

this hurdle to a great extent, with 

process technology 

improvements/R&D efforts. For 

example, pea protein’s leading 

producer, Roquette, has been 

taking steps to improve the taste 

of its pea protein by working on 

specific pea protein components 

responsible for taste. Contribution 

from the flavour industry would 

prove vital in coping with this taste 

challenge. Application/formulation 

issues with plant proteins are also 

prevalent. For instance, hardening 

of bars fortified with proteins, over 

their shelf life period, is a problem. 

Kerry’s recent launch of ProDiem 

(plant-protein based solution, 

utilizes combinations of pea, rice 

and oat proteins) which uses 

flavour-masking technology and 

applies its technical know-how to 

reduce water uptake by the protein 

component when used in a 

nutritional bar, is a latest step in 

the direction of combatting 

formulation hurdles. The future 

may also see collaboration 

between plant and dairy protein 

companies in order to resolve 

taste, texture and formulationrelated 

concerns. 

Despite the different hurdles 

ahead, manufacturers are 

encouraged by the potential for 

plant proteins and endeavors to 

innovate with novel plant protein 

sources (cereals/pulses/ 

seaweeds/seeds/nuts) will not 

cease. Constant efforts will be 

required from R&D to solve 

application/formulation-related 

challenges for easy adoption of 

plant proteins in different food 

sectors, supported by effective 

promotional campaigns. Success 

stories with alternative plant 

proteins, such as those from pea, 

are expected to continue to 

motivate ingredient manufacturers, 

driving them to put in additional 

efforts in order to develop novel, 

functionally superior, nutritional 

and good tasting plant protein 

ingredients. 

With nature providing us with 

umpteen vegetarian protein 

sources, aren’t we giving too much 

attention to insects as protein 

sources? n 

Sneha Pasricha 

Project Manager 

Giract 

www.giract.com 


26 

ingredients 

Healthier sweetness with vegetables 

Changing consumer tastes and an increased focus on healthy eating have caused a significant rise 

in the popularity of vegetables. Breaking away from the outdated image of obligatory, over-boiled 

carrots and broccoli as meal accompaniments, vegetables are now being included in everyday diets 

in a variety of different ways. Whether it’s as a low-carb alternative to pasta, stealthy additions to 

baked goods or the more overt carrot crisps, vegetables are gradually gaining an appealing healthy 

profile in a wide range of markets 

The inclusion of 

ingredients like SVZ’s 

clear carrot juice, for 

example, rather than 

added sugar, can 

reduce both the 

fructose and calories in 

a beverage 

This popularity has spread into the 

beverage market with consumers 

becoming more adventurous and 

driving the demand for vegetable 

blends in formulations that have 

traditionally been exclusively fruitbased, 

such as juices and 

smoothies. 1 Novel combinations, 

such as raspberry and red pepper 

or watermelon and cucumber, offer 

exciting new product development 

opportunities for the market. The 

addition of vegetable ingredients 

also extends a ‘health halo’ effect, 

increasing the perceived 

healthiness of a beverage. This is 

particularly important to juice 

manufacturers needing to address 

consumers’ increasingly negative 

perception of 100% fruit juices. 

The rise of sugar taxes 

Due to the growing focus on the 

health risks of a high-sugar diet, 

there is increasing regulatory 

pressure on drinks manufacturers 

to lower the amount of sugar 

added to their products. The 

industry is under particular 

pressure after sugary soft drinks 

were highlighted as a leading 

contributor to obesity, particularly 



in children, 2 This has led to 

government legislation aiming to 

reduce the added sugar in 

beverages, with sugar taxes 

implemented or planned across the 

world, including the UK, South 

Africa, Mexico, and various cities 

in the United States. The use of 

vegetable ingredients helps 

manufacturers address sugar 

reduction, without compromising 

on taste. 

Sugar reduction with vegetables 

In addition to regulatory pressure, 

health-conscious consumers are 

seeking to reduce their overall 

sugar intake, driving the rising 

demand for beverages without 

added sugar. 3 Artificial 

sweeteners, such as aspartame 

and saccharin, have been 

commonly used to offer a sweet 

flavour without additional calories, 

but the prevalence of the clean 

label trend has led to 

manufacturers looking for more 

natural, label-friendly alternatives. 

Fruit ingredients are often used to 

add a naturally sweet flavour, but 

may not always be ideal for 

consumers concerned with 

fructose content. Beverages are 

the leading application for 

vegetables being used in 

formulations for a sweeter flavour. 

Vegetable purées and 

concentrates are a natural and 

effective solution for sugar 

reduction, adding sweetness while 

eliminating the need for added 

sugar or artificial sweeteners. The 

inclusion of ingredients like SVZ’s 

clear carrot juice, for example, 

rather than added sugar, can 

reduce both the fructose and 

calories in a beverage. 

Additionally, the juice will 

improve the product’s health 

credentials without a large 

impact colour or texture. 

Vegetables as a functional 

ingredient 

In addition to reducing sugar, 

vegetable ingredients also offer a 

range of other functional 

properties for beverages, such as 

Manufacturers would 

be well advised to 

select a supplier who 

can offer control over 

every step of the supply 

chain, particularly 

important when 

working with natural 

crops which are 

inevitably susceptible 

to climate variations 

flavour and colour enhancement 

and added vitamins and minerals. 

The powerful effect of colour on 

the consumer is not to be 

overlooked, different colours are 

associated with different tastes, 

so colour can directly impact a 

person’s perception of flavour. 4 

Consumers may turn away from a 

label with a long list of 

unrecognisable ingredients but still 

expect an appealingly coloured 

drink. The use of ingredients like 

red beet purée can help to achieve 

the colours that consumers expect 

while also maintaining a clean label 

and adding extra fibre and 

vitamins. 

Artificial flavours are often used to 

replicate natural flavours in 

finished products, but vegetable 

ingredients can be used directly in 

product development to achieve 

these taste profiles. Whether the 

vegetable is taking centre stage or 

being used in a blend, it offers a 

wide range of unconventional 

flavour opportunities. 

Selecting a supplier 

As sugar reduction becomes an 

increasingly prominent area of 

focus for consumers, vegetablebased 

products are taking the lead 

in product innovation. This gives 


28 

ingredients 

beverage manufacturers the 

opportunity to add new value to 

products, as well as capitalise on 

the processing and marketing 

advantages of using vegetable 

ingredients in their innovations. 

For manufacturers considering 

introducing or increasing their use 

of vegetable ingredients, 

partnering with an established 

supplier that can guarantee highquality, 

traceable ingredients is the 

key to success. Manufacturers 

would be well advised to select a 

supplier who can offer control over 

every step of the supply chain, 

particularly important when 

working with natural crops which 

are inevitably susceptible to 

climate variations. This is where 

the supply chain control expertise 

of ingredient suppliers like SVZ is 

By working with 

specialist seed 

breeders, the perfect 

vegetable crops can be 

selected and grown to 

meet exacting 

customer demands for 

flavour and nutrient 

content 

invaluable. By working with 

specialist seed breeders, the 

perfect vegetable crops can be 

selected and grown to meet 

exacting customer demands for 

flavour and nutrient content. 

Abour SVZ 

SVZ International B.V. supplies 

high quality fruit and vegetable 

ingredients to food and drink 

manufacturers around the world. 

Its long heritage in agricultural 

supply, further supported by the 

world class facilities of its parent 

Royal Cosun’s farmer owned cooperative 

and accredited 

sustainability initiatives, ensure a 

consistent, premium quality 

ingredient supply. With more than 

100 years’ experience in the global 

fruit and vegetable agribusiness, 

SVZ represents quality leadership 

throughout the whole supply chain. 

Its strong partnerships with local 

growers and production facilities 

within the world’s finest growing 

regions ensure SVZ fruit and 

vegetables are cultivated, 

harvested and processed to the 

highest standards. n 

1 https://www.qsrmagazine.com/consumer-trends/bringing-juice 

2 World Health Organization, 2016. Reducing consumption of sugar-sweetened beverages to reduce the 

risk of childhood overweight and obesity http://www.who.int/elena/titles/ssbs_childhood_obesity/en/ 

3 http://www.dsm.com/markets/foodandbeverages/en_US/news-insights/campaigns/understandingconsumer-preference-for-low-calorie-and-low-sugar-products.html 

4 https://www.researchgate.net/publication/31050124_Influence_of_color_on_taste_thresholds 

Johan Cerstiaens 

Sales Director 

SVZ International B.V. 

www.svz.com 



Portuguese Coffee – a blend of stories ® 

The Portuguese Coffee – a blend of stories® is an institutional brand from the Portuguese Coffee 

Roasters Association (AICC) that represents coffee made in Portugal according to tradition. 

Portuguese Coffee is recognised 

by a set of unique characteristics. 

It is a high quality coffee with its 

own culture, and with as much 

originality as tradition. 

The history of coffee starts with 

the Portuguese, when they 

introduced coffee to the world in 

the 18th century. As a result, 

Portugal is amongst the countries 

with the best knowledge of all 

roasting and coffee blending 

processes. Portugal is therefore at 

the forefront of the industry. 

The blends 

A blend of benefits 

n The richness of Portuguese 

coffee and its history 

n The Portuguese culture and 

coffee heritage 

n The differentiating experience 

Easily identify a coffee made in 

Portugal according to its own 

tradition 

n Easily identify a Portuguese 

coffee brand 

n Ensure the specific 

characteristics of Portuguese 

coffee, such as is unique 

cream. 

A blend of experiences 

n Portuguese coffee is a 

pleasure but also an excuse to 

meet friends and ‘talk a bit’. 

n The Portuguese usually drink 

espresso, mostly at home. 

Espresso is so important to us 

that we also spell it as a 

Portuguese word: EXPRESSO 

instead of ESPRESSO! 

A blend of senses 

n The Portuguese espresso is 

generally obtained from a 

blend of Arabica and Robusta 

coffee beans in a slow roast 

process. The result is a 

hazelnut-coloured cream, 

dense and well-balanced 

coffee with a sensory 

experience that tends to linger 

in the mouth creating a 

powerful consumer memory. It 

is characterised by an 

enormous aromatic complexity, 

by a gentle acidity, for a 

remarkable balance of flavours 

and a pleasant and persistent 

aftertaste. 

The Portuguese 

Espresso is the 

sublimated essence of 

coffee, a rich and 

intense beverage that 

presents its own 

unique characteristics 

The AICC, the Portuguese 

Roasters Association, has created 

the institutional brand: Portuguese 

Coffee – a blend of stories ® . 

Below are some of your questions 

answered. 

What prompted the creation of 

the brand ‘Portuguese Coffee’? 

The Portuguese Espresso is the 

sublimated essence of coffee, a 

rich and intense beverage that 

presents its own unique 

characteristics. However, until 

now, there was not a brand or 

industry grouping element that 

allowed the differentiation of 

Portuguese Coffee from other 

Espressos drinks. 

So, the stamp/seal emerged from 

the alliance between various 

Portuguese roasters who felt the 

need to create a visual element to 

easily identify this product and its 

unique characteristics. Given the 

unique and differentiating 

characteristics of the Portuguese 

Espresso, in sensory and social 

terms, the AICC has invested in 

the process of preservation of this 

national cultural heritage through 

the creation of a title of the 

Portuguese Espresso. The name of 

the distinctive mark was 

‘Portuguese Coffee – a blend of 

stories’ because it represents 

many stories of various brands 

around the Portuguese coffee but 

also the association between the 

history of Portugal and the history 

of coffee in the world, because 

Portugal had a leading role in the 

dissemination of this product on 

the planet with its implementation 

in Brazil, Angola and Sao Tome 

and Principe, but also with its 

development in East Timor where 

it was introduced by the Dutch. 

What are the advantages of 

including this seal on the 

packaging of national brands? 

The advantages are essentially 

relevant to the Portuguese 

companies that export coffee, and 

for the buyer. The inclusion of the 

seal allows the buyer (be it an 

individual or collective client) to 

easily recognise the specific 


30 

ingredients 

features of the Portuguese coffee. 

This seal will allow the national 

coffee brands and consumers to 

identify the true Portuguese 

Espresso. The seal guarantees 

that the characteristics of this 

type of coffee are preserved and 

at the same time it discloses its 

specificity and its own identity. 

For exporting companies the seal 

allows them to highlight a 

guarantee of the specificities of 

this coffee, provided by an 

independent entity. It also 

contributes to the acceleration of 

competitiveness of domestic 

companies abroad and facilitates 

their access to international 

markets. 

Who gets the seal? 

At the moment this seal is given to 

all the roasters who comply with 

the following requirements: 

n The coffee must be 

roasted/toasted in Portugal. 

n The company must prove that 

it is the holder of the brand of 

the product candidate. 

n The company must comply with 

the Code of Good Practice 

approved and used by the 

AICC. 


the requirements set out in the 

technical specifications defined 

under the brand ‘Portuguese 

Coffee – a blend of stories’, 

including the standards of the 

HACCP system. 


the standards defined in the 

Manual defined for use of the 

trademark ‘Portuguese Coffee 

– a blend of stories’. 

What is the meaning of the mark 

‘Portuguese Coffee – a blend of 

stories ® ’? 

The ‘blend of stories’ recreates the 

history and the stories behind the 

Portuguese coffee brands. 

Portugal has been at the forefront 

of the coffee industry for a long 

time and is among the countries 

which best knows the processes of 

transformation of the coffee, due 

to its past history with Brazil, 

Timor, Sao Tome and Principe and 

Angola, its former colonies and all 

coffee-producing countries. It was 

Portugal who introduced coffee in 

Brazil, the largest producer of 

coffee nowadays. 

In Portugal, coffee was first 

introduced as an important 

commodity in the 18th century. 

The Portuguese King João V was 

the first to introduce the coffee in 

the former Portuguese colony of 

Brazil. Around 1800, the Arabica 

coffee was taken from Brazil for 

the Portuguese colonies of Cape 

Verde and São Tomé e Principe. In 

Angola coffee was introduced by 

Portuguese missionaries and even 

today the Robusta coffee is 

dominant. It was around the same 

time that coffee was introduced 

into East Timor by the Dutch Java 

route. 

Consumption in Portugal 

n 80% of the Portuguese 

consume coffee daily; 

n On average, each Portuguese 

person drinks 2.5 cups of 

coffee per day, which 

corresponds to an average 

consumption (national) of 

4.73kg coffee per person per 

year. 

n Usually, in Portugal, coffee is 

consumed in small doses of 

coffee as an espresso. 

Comparison of consumption 

While in the rest of Europe just 

20% of coffee is consumed outside 

the home and 80% in the home, in 

Portugal this trend is reversed: our 

consumption is mostly outside the 

home. 

Worldwide the average coffee 

consumption is 1.3kg per person 

per year. 

Although the Portuguese consume 

more and more coffee, the 

countries that have the largest 

coffee consumption are: 

1 Finland: 11.7kg 

2 Norway: 9.4kg 

3 Denmark: 8.5kg 

4 Sweden: 8.1kg 

5 Switzerland: 7.5kg. 

Opportunity 

The growth of the global market 

(Asian markets, South Americans 

and Africans), the changing of 

consumption habits in the 

countries of Europe together with 

the exploration of other forms of 

coffee consumption, constitute an 

opportunity for internationalisation 

and growth of the Portuguese 

coffee sector. n 

AICC – Associação Industrial 

e Comercial do Café 

www.theportuguesecoffee.com 



Symrise forges ahead in 2017 

Symrise is a global supplier of fragrances, flavourings, cosmetic active ingredients, raw materials 

and functional ingredients as well as sensorial and nutritional solutions. Their 30,000 products are 

primarily produced from natural raw materials such as vanilla, citrus, blossoms, plant or animal 

materials. The first half of 2017 has seen some very exciting news from the company. Below are a 

few examples. 

EcoVadis’ again assigns 

gold status to Symrise for 

sustainability management 

For the third time in a row, the 

sustainability rating agency 

EcoVadis has awarded the 

fragrance and flavour 

manufacturer Symrise the gold 

status for outstanding 

sustainability management. In 

terms of ecological, social and 

ethical sustainability, the 

Holzminden-based company was 

once more among the top 3% of all 

manufacturers evaluated by 

EcoVadis in its category. 

In the overall rating of its 

corporate social responsibility of 

72 out of 100 possible points, 

Symrise achieved a rating far 

above the sector average and 

exceeded its own top score from 

the previous year by four points. In 

the environment section, the 

Group was again among the top 

2% of its category with 80 points. 

Symrise improved its production 

practices to 70 points, therefore 

ranking among the best four 

percent in its category. 

“We are delighted that we have 

been able to further improve our 

production of fragrances and 

flavours,” says Hans Holger 

Gliewe, Chief Sustainability 

Officer of Symrise AG. “Every 

employee who has contributed to 

this progress can be particularly 

proud of this result.” 

CSR rating assesses 21 

criteria 

EcoVadis analyses and rates the 

sustainability performance of 

companies according to 21 criteria 

in the areas of the environment, 

social aspects, ethics and 

sustainability in the supply chain. 

The aim is to make it easier to 

integrate sustainability criteria into 

business relationships. That would 

allow companies to determine 

quickly whether their suppliers 

fulfil relevant sustainability 

standards. Key companies in the 

consumer goods industry in 

particular use the EcoVadis online 

portal to evaluate suppliers in this 

regard. “With the CSR rating from 

EcoVadis, Symrise is able to 

transparently present its 

sustainability services to both 

existing and new customers while 

establishing itself as a preferred 

partner,” explains Gliewe. 

Making CSR comparable 

EcoVadis analysts first compare 

the achievements of the company 

in the four areas environment, social 

aspects, ethics as well as sustainability 

in the supply chain. The 

results are shown for each area 

using an index value between 0 

and 100 points. These sub-results 

are then weighted based on the industry 

and the size of the company 

to determine the overall CSR 

rating. The companies in the industry 

that were evaluated received 

an average of 43 of 100 possible 

points as in the previous year. 

Symrise unveils creative 

centre in Mumbai to enable 

innovation and customer 

proximity 

Symrise has inaugurated a new 

creation and development centre 

in Mumbai. This further 

demonstrates the company’s 

commitment to India and the Asia 

Pacific region, by investing in key 

high growth markets and focus on 

operational excellence. The new 

Mumbai Creative Centre 

complements the existing Chennai 

Creative Centre and thus the 

company’s efforts in the Scent & 

Care segment. 

Dr. Heinz-Jurgen Bertram, CEO 

said, “We have been a part of 

India’s growth story for more than 

two decades now and we are 

delighted to further strengthen 

this relationship with the 

inauguration of the creative 

centre. In 2016, we achieved 

growth of 15% in developing 

markets. Over the medium term, 

we want to secure a share of sales 

of over 50%. We’re working at full 

speed on innovation in these 

markets and on further developing 

our infrastructure on a continuous 

basis.” 

Present at the launch, Achim 

Daub, President of Symrise Scent 

& Care segment and the member 

of the Symrise Board said, “This 

investment in our new integrated 

Creation and Development Centre 

underlines our commitment to high 

growth markets such as India. 

Together with our R&D testing and 


32 

ingredients 

production facility in Chennai, we 

are perfectly equipped to support 

our customers in their ambition to 

delight the Indian consumer.” 

Echoing Achim’s sentiments, 

Symrise’s Regional President of 

Scent & Care for Asia Pacific, 

Africa, Middle East and Turkey, 

Jun Saplad said, “This investment 

will allow for even greater 

collaboration and stronger 

connectivity with our customers, 

consumers and our partners. It will 

also allow us to co-develop 

amazing fragrances, oral care 

flavors and cosmetic ingredients.” 

“The move is critical and 

strategically placed at a time the 

Indian economy is entering a 

‘productive growth phase’ and the 

consumer story is shaped by everevolving 

needs and experience 

touch points. The new set-up is 

one among the many steps the 

organization is taking to get closer 

to the customers, with even better 

turnaround time from creation to 

contract,” explains Ramesh 

Rajagopalan, Vice President, 

Scent & Care, Symrise India, Sri 

Lanka and Nepal. 

Symrise launches new Asia- 

Pacific Innovation and 

Technology Centre 

Symrise has unveiled its new Asia- 

Pacific Flavor Innovation and 

Technology Centre. It was officially 

opened by Dr Heinz-Jürgen 

Bertram, CEO of Symrise AG. The 

Centre marks the completion of 

the company’s over €30m 

expansion of its regional 

headquarters in Singapore, which 

aims to boost local food 

manufacturing capabilities and to 

contribute to Singapore‘s vision of 

becoming Asia’s regional food & 

nutrition hub. Partners, customers 

and guests from around Asia 

attended the event. 

“Asia is fast becoming one of the 

main global sources of influence 

and inspiration for innovative food 

products. And major centres for 

business, lifestyle, technology, 

health and nutrition like Singapore 

will be at the heart of this 

megatrend,“ said Dr Heinz-Jürgen 

Bertram, Chief Executive Officer 

of Symrise AG. “Similarly, 

Singapore will continue to be 

within the heart of our growth 

story and I believe the new 

research and innovation facilities 

will ignite greater collaboration, 

connectivity and creativity among 

industry stakeholders. That will 

further develop Singapore’s food 

research and manufacturing 

industry capabilities.“ Based in the 

company’s new state-of-the-art 

regional HQ building, the centre 

houses several facilities that have 

been designed in accordance with 

Symrise’s R&D strategy which 

focuses on connecting 

megatrends, consumer needs, 

customer requirements, 

sustainability, innovation and cost 

efficiency. 

“Recognising that Asian consumer 

tastes are the future drivers of the 

global flavor industry, I am pleased 

to announce that Symrise will be 

the first major firm to base its 

Global Sensory and Consumer 

Insight function and teams in 

Asia,” added Mr Lionel Flutto, 

President, Flavor, Asia Pacific, 

Symrise. “This emphasises both, 

our commitment to Asia, and 

forming the foundation of our 

future innovations research, 

technology and development.” 

Helping local and regional 

firms decipher evolving 

Asian tastes 

The Flavor Innovation and Technology 

Centre is the latest Symrise 

initiative to help food manufacturing, 

FMCG, nutritional supplement 

and pharmaceutical companies 

gain insights into the tastes and 

preferences of Asia’s increasingly 

influential consumers. Research 

and technology capabilities will be 

applied to discover new flavour 

compounds, create new natural 

and sustainable products that 

meet the preferences and cultural 

requirements of Asian consumers 

and to demonstrate how these 

new products can be applied in 

shelf-stable manufactured foods. 

This research will be applied to develop 

both, food flavour innovation 

for customers in Asia, and also to 

support innovation-driven projects 

for key global customers. 

The intention is to evolve industry 

expertise within Symrise Asia 

Pacific to a level that will allow the 

creation of new technologies for 

Singapore and regional customers. 

With the launch of the new Centre, 

Symrise Asia Pacific will also be 

able to mirror the capabilities 

available at the company’s global 

headquarters in Germany, and 

accelerate the development of 

new products for Singapore 

companies looking to grow across 

Asia. 

Looking to the future 

The next phase in the expansion 

and enhancement of Symrise regional 

operations here in Singapore 

will focus on the expansion 

and restructuring of Scent and 

Care (S&C) innovation, creation, 

oral care, life essentials and aroma 

molecules. The expansion will 

allow for the establishment of a 

new S&C Consumer Insights Centre. 

This centre will enable S&C to 

develop deeper market understanding, 

in order to create commercially 

effective branding 

campaigns, which is one of S&C’s 

core competencies. n 

Symrise AG 

www.symrise.com 


processing & packaging 33 

GEA SmartPacker packs with 100% 

recyclable PE film 

More and more multinationals set the goal to have all of its plastic packaging to be fully reusable, 

recyclable or compostable. The entire fast-moving consumer goods industry has accelerated 

progress towards sustainable alternatives. The new full PE Laminate material is one of those, and 

GEA SmartPacker vertical packaging machines have demonstrated that they can form, fill and seal 

it without compromise on quality, which makes it possible for PE flexible packs to have a second life 

as valuable end-products. 

Recyclates made from 

these types of 

multimaterial film 

solutions can only be 

used for applications 

with lower quality 

requirements. 

point had only limited recyclability, 

in such a way that any packaging 

they were used to make could be 

returned completely to the 

materials cycle – without a loss of 

performance in either their use or 

the packaging process. As a 

technological leader in food 

processing and packaging, GEA 

contributed machine building and 

processing expertise. 

Flexible packaging: fully 

recyclable only with The Full PE 

Laminate 

Flexible plastic packaging in the 

form of stand-up bags, films, 

sacks, bags or wraps is one of the 

fastest growing segments of the 

packaging industry. This type of 

packaging is especially popular 

because it ensures the quality and 

safety of consumer and industrial 

products, but also fulfills consumer 

demand for greater functionality 

and convenience. Its greatest 

drawback: up until now, the 

recyclability of these plastics has 

been limited because in order to 

achieve the necessary degree of 

flexibility, they are usually made up 

of a number of different materials. 

Recyclates made from these types 

of multimaterial film solutions can 

only be used for applications with 

lower quality requirements. 

With The Full PE Laminate, 

Borealis and Borouge have 

developed an innovative 

monomaterial solution based on 

Borstar ® Bimodal polyethylene, 

which makes it possible for PE 

flexible packaging to be fully 

recyclable. The goal was to change 

the materials, which up until this 

‘The Full PE Laminate’ received 

the GPCA Plastics Excellence 

Awards ‘Best Sustainability 

Initiative in the plastics conversion 

industry’ which was held as part of 

the GPCA Plastics Conversion 

Conference (PlastiCon 2017) in 

Abu Dhabi. 

The Full PE Laminate on the GEA 

SmartPacker 

The test was carried out by GEA 

experts in Weert, The Netherlands, 

who were entrusted with the task 

of adapting the packaging 

equipment GEA SmartPacker 

CX400 Quatro Seal for use with 

the new film material. They tested 


34 

processing & packaging 

The Full PE Laminate on the 

vertical form fill and seal (VFFS) 

flowpacker and adapted it to 

achieve an optimum film run. 

The production-related advantages 

are also persuasive: The Full PE 

Laminate is just as stiff, tough and 

puncture-resistant as conventional 

materials, it can be made into 

high-quality films. These films are 

easy to print and laminate and can 

also be used for demanding 

packaging applications such as 

stand-up bags. 

Jacques Timmermans, the product 

application specialist at GEA who 

was in charge of the project, said, 

“We managed to adjust our pack 

line for the flexible PE film so that 

we can now work in continuous 

mode without a loss of efficiency 

or quality.” 

Improved environmental balance 

sheet when compared with 

conventional flex pack solutions 

As the newly-developed solution 

uses even less energy from 

production to finished packaging 

product than conventional plastics, 

this further improves its 

environmental balance sheet. This 

was confirmed by a life cycle 

assessment of the innovation 

along the value chain that was 

commissioned by Borealis. 

“Assuming a recycling rate of 50%, 

flexible packaging based on The 

Full PE Laminate can further 

reduce the carbon footprint by 

another 15% as compared to a film 

solution which is not recyclable or 

only recyclable into low quality 

recycling products,” Anton 

Wolfsberger, Head of Marketing 

for Consumer Products and Pipe 

at Borealis, summed up. 

Jacques Timmermans added, “We 

at GEA work each day to improve 

the sustainability of our custombuilt 

solutions: greater 

conservation of resources, more 

compact, longer lasting, and easier 

to use. The Full PE Laminate 

project is an excellent example of 

how we can reduce the life cycle 

costs of plastics by working 

together with the best in the 

industry.” n 



GEA makes producing homestyle coated 

chicken tenders more efficient 

Homestyle breading is the way to go for coating bone-in poultry drums, wings, legs and thighs as 

well as boneless tenders, fillets and chicken popcorn. But it’s quite a challenge getting it right. 

Luuc Lankveld, Sales Steering Further Processing for GEA, says, “To get authentic Southern fried 

homestyle coating on an industrial scale you have to find a balance between flour pick-up, texture 

and crispiness. Reproducing an authentic ‘coral reef’ look and crunchy bite on an automated line 

needs machines and ingredients that are in tune with each other. We have a line solution that 

covers everything from loading to freezing and packaging, and have recently added two new 

machines to the range to boost efficiency and productivity.” 

Reproducing authentic homestyle 

Luuc continues, “Homestyle’s 

characteristic texture is formed as 

flour and batter fold to form 

creases on the product. Flatbed 

breaders have difficulty achieving 

this over the whole surface and 

although flipping the products 

helps, the coating still lacks 

authenticity. A single drum breader 

with two or more passes can 

produce reasonable homestyle 

coating, but is labour-intensive.” To 

overcome the drawbacks of these 

existing coating techniques, GEA 

developed the GEA MultiDrum. 

Using two or three drums, 

products are bulk loaded at the 

infeed which evenly splits the 

product stream without the need 

for converging. They also exit at 

the outfeed evenly spread in a 

single layer across the transport 

band. No additional machines are 

needed to converge and spread 

products so the line occupies less 

space than a single drum breader 

and requires much less manual 

labour. 

GEA’s automated homestyle 

solution 

The GEA MultiDrum makes 

homestyle coating on an industrial 

level possible, and Luuc points out, 

“There are two ways for 

homestyle, traditional and 

innovative. In a traditional fry-cook 

line (shown in figure 3), products 

are first par-fried before being 

cooked. An alternative is cookfry, 

where the cooking takes place 

before frying, although 

the coral reef texture 

and crispy bite are 

not as well preserved 

as they are with the 

traditional technique. 

Both approaches are 

possible with our 

equipment, but we 

recommend the 

traditional set-up.” 

The GEA homestyle line 

features best-in-class equipment 

that boosts efficiency, reduce the 

need for manual labour and 

contribute to the authenticity of 

the end product. The traditional 

fry-cook line shown in the figure 

on the next page includes: 

1. BulkLoader P that enables a 

higher belt load and reduces 

manual handling. 

2. Pre-dust using a MultiDrum to 

optimise coating and OptiAir 

to minimise dust. 

Fig 1. 

Homestyle 

products, 

created on the 

GEA homestyle 

line including 

the GEA 

MultiDrum 

Fig 2. 

GEA 

MultiDrum, 

the innovative 

multi-drum 

breader with 

two or three 

drums 

authentically 

re-creates 

homestyle 

breading 


36 


3. Tender Aligner (optional 

chicken tenders) to reduce 

manual labour. 

4. Wet Dipper to guarantee 

coverage of irregular shapes 

even with thick batters and 

high belt speeds. 

5. EasyFry XL for par fry fitted 

with Oberlin oil filter to extend 

oil life and maintain taste, 

colour and quality. 

6. CookStar spiral oven that 

seals in moisture and 

provides a crispy coating. 

more consistent appearance. 

Cleaning the oil and cooking 

Luuc Lankveld adds, “Another 

strong point of our line solution is 

related to oil life. When par-frying 

flour coated products, tiny 

particles come loose and burn, 

which not only degrades the oil 

and shortens its life, it also 

influences taste. To 

stop this 

moisture. In the final zone, hot air 

with a higher temperature and 

lower dew point create the crispy 

coating so important for 

homestyle. The booster/turbo 

Fig 3. 

GEA 

homestyle 

line including 

the GEA 

MultiDrum 

Loading and aligning 

Bulk loading enables a higher belt 

load and reduces manual handling, 

and the GEA BulkLoader P is 

particularly suited to loading bonein 

and boneless poultry products 

via a transport conveyor into the 

GEA MultiDrum. Poultry tenders 

tend to fold, disorient and roll over 

at transfer points on the belt, 

resulting in them getting trapped. 

To avoid having to manually 

correct this, GEA developed the 

TenderAligner, which automatically 

align tenders as they pass over 

transfer points. This boosts yield 

and throughput, and leads to a 

happening, our 

GEA EasyFry can be 

specified with the high-capacity 

Oberlin Oil Filter than captures and 

removes particles as small as one 

micron.” This is a fully automated 

filtering process that virtually 

eliminates oil wastage and ensures 

a consistent colour and taste. After 

frying, the coated products are 

cooked and there is a danger that 

moisture is lost lowering the yield. 

To avoid this happening, the GEA 

CookStar provides three-phase 

cooking in a double spiral oven 

with a unique (patented) 

booster/turbo impingement zone in 

between. In the two spiral zones, 

the temperature and dew points 

are independently controlled. In the 

first zone, a lower core 

temperature in combination with a 

high dew point (humidity) seals in 

impingement 

zone forms the bridge 

between the two large spiral zones 

and uses high velocity, vertically 

flowing air to boost the cooking 

process. By combining effective 

zone separation with independent 

climate control in the oven 

sections, the oven is able to create 

cooking conditions that go beyond 

the capabilities of all current 

ovens. 

Machines like the MultiDrum, 

BulkLoader, TenderAligner, Oberlin 

filter and CookStar are examples 

of how GEA applies innovative 

technology to help meat 

processors create exciting new 

products in the most cost-effective 

way. A proactive R&D department 

and superbly equipped Technology 

Centres to test new ideas, recipes 

and processes have yielded many 

process enhancements. To sum it 

up. Luuc says, “The added value is 

seen in terms of reduced labour, 

controlled pick-up levels, flour 

savings and extended oil life. And 

being a highly controlled process, 

it delivers consistent taste, colour 

and quality. Efficiency and capacity 

are also boosted thanks to it being 

an in-line process. And of course, 

food safety is enhanced due to 

reduced human contact.” n 

GEA Food Solutions 

www.gea.com 



Food safely packed: Mondi shares insights 

into food packaging conformity at the 3rd 

Symposium for Food Safety 

Organised by the Non-profit Food Initiative for Austria (GLi) and the Hygienicum Institute, the 3rd 

Symposium for Food Safety took place in Graz, Austria, from 6–7 April 2017. The international 

packaging and paper company Mondi supported the event as a sponsor and expert with a workshop 

themed: ‘Conformity in food packaging’. Dr. Johannes Bergmair, Vice President of the World 

Packaging Organisation, and Dr. Martin Messner, Head of the Mondi Food Safety Laboratory, 

explained how improved communication and data exchange between all parties along the supply 

chain can ease the process of legal compliance. 

Mondi provided 

interesting insights into 

the compliance 

process, the complexity 

of which surprised 

many workshop 

participants 

Compliance 

Anyone who packs food is 

responsible for making sure that 

their packaging is harmless to 

health. But many food 

manufacturers feel abandoned and 

uninformed by packaging 

producers when it comes to 

conforming with legal regulations. 

Taking the example of corrugated 

boxes, Mondi provided interesting 

insights into the compliance 

process, the complexity of which 

surprised many workshop 

participants. For instance, 

depending on the primary 

packaging and the final 

application, conformity requires 

providing detailed descriptions of 

the converted paper grades, the 

inks, the adhesives and the 

coatings being used. 

FSL 

The workshop participants – 

among them food producers and 

retailers – were impressed by the 

detailed knowledge and the 

comprehensive services that 

Mondi offers via its in-house Food 

Safety Laboratory (FSL) in 


38 


We are Mondi: In touch every day 

At Mondi, our products protect and preserve the things 

that matter. 

Mondi is an international packaging and paper group, employing 

around 25,000 people across more than 30 countries. Our key 

operations are located in central Europe, Russia, North America and 

South Africa. We offer over 100 packaging and paper products, 

customised into more than 100,000 different solutions for customers, 

end consumers and industrial end uses – touching the lives of millions 

of people every day. In 2015, Mondi had revenues of €6.8 billion and a 

return on capital employed of 20.5%. 

The Mondi Group is fully integrated across the packaging and paper 

value chain – from managing forests and producing pulp, paper and 

compound plastics, to developing effective and innovative industrial 

and consumer packaging solutions. Our innovative technologies and 

products can be found in a variety of applications, including hygiene 

components, stand-up pouches, super-strong cement bags, clever 

retail boxes and office paper. Our key customers are in industries such 

as automotive; building and construction; chemicals; food and 

beverage; home and personal care; medical and pharmaceutical; 

packaging and paper converting; pet care, and office and professional 

printing. 

Mondi has a dual listed company structure, with a primary listing on 

the JSE Limited for Mondi Limited under the ticker code MND and a 

premium listing on the London Stock Exchange for Mondi plc, under 

the ticker code MNDI. 

For us, acting sustainably makes good business sense and is part of 

the way we work every day. We have been included in the FTSE4Good 

Index Series since 2008 and the JSE’s Socially Responsible Investment 

(SRI) Index since 2007. 

Frantschach, Austria. The FSL 

operates in line with the strictest 

industry standards and supports 

Mondi’s paper mills in performing 

hygiene and GMP activities, as 

well as in completing declarations 

of conformity for food packaging 

(VO (EG) 1935/2004) and 

handling other legal requirements 

such as the REACH regulation and 

the European Packaging Directive. 

The aim of the FSL is to ensure 

centralised and systematic twoway 

communication regarding 

incoming raw materials and 

outgoing products in order to 

guarantee conformity of packaging 

applications and to communicate 

possible boundaries of usage. An 

IFS auditor participating in the 

workshop praised the Mondi 

laboratory for its transparent and 

open compliance culture. 

Practical example 

Dr. Martin Messner provided a 

practical example: “For a food 

producer who was under time 

pressure from a retail customer 

expanding in the US, Mondi 

Grünburg and the FSL recently 

completed the full compliance 

certification process for primary 

and secondary packaging materials 

for the US market in only three 

weeks. This kind of service is 

unique in the packaging industry 

and is very much appreciated by 

food producers – especially 

considering the consistently 

increasing demands placed on food 

contact materials.“ 

Mondi is able to provide a rapid 

and transparent certification 

process because it is vertically 

integrated along the value chain, 

from wood to final corrugated box. 

In addition, horizontal integration 

with Mondi’s Consumer Goods 

Packaging business segment 

makes the process more 

straightforward since all necessary 

knowledge is available in-house. 

Partnership 

Food producers look for strong 

partners who can support them 

throughout the conformity 

certification process. During the 

symposium, demand for 

communication standards was 

clearly evident. According to 

August Staudinger, Managing 

Director of GLi and organiser of 

the event: “The practical insights 

that Dr. Martin Messner of the 

Mondi Food Safety Laboratory 

contributed to our workshop were 

extremely valuable for 

participants. He exceeded their 

expectations in gaining clarity 

about the whole process of 

achieving declarations of 

conformity and the importance of 

good communication and data 

exchange.” 

About Mondi Corrugated 

Packaging 

Mondi Corrugated Packaging is a 

business segment of Mondi’s 

Europe & International division and 

is a leading supplier of corrugated 

packaging in Europe, with a strong 

focus on Central and South-East 

Europe. Through its network of 16 

plants, the company provides 

innovative design and state-of-theart 

printing and gluing technology. 

Packaging types range from 

standard transit cases and heavy 

duty containers to upscale 

consumer displays. These are used 

as shelf- or retail-ready solutions, 

transport cases or large containers 

when shipping FMCGs, 

perishables, industrial and 

dangerous goods as well as other 

products. n 

Mondi Group 

www.mondigroup.com 



Videojet redefines the future of continuous 

inkjet technology 

The new Videojet 1860 continuous inkjet printer provides a smarter way to print; where 

predictability and productivity can drive lower costs over the lifetime of the Continuous Inkjet 

Technology. 

Using industry leading predictive 

capabilities including an industryfirst 

ink build-up sensor, the brand 

new Videojet 1860 continuous 

inkjet printer (CIJ) provides up to 

eight hours advance notice of the 

most common potential fault 

conditions that can impact on line 

uptime. For over 40 years, 

Videojet has been a global leader 

in CIJ printing, enabling 

manufacturers to deliver their 

goals on increased productivity. 

Videojet is excited to launch the 

Videojet 1860, designed to 

enhance productivity today and 

evolve as your future production 

needs continue to change. 

With the 1860, Videojet has reimagined 

continuous inkjet printing 

technology. The Videojet 1860 

integrates leading on-board 

intelligence and communication 

abilities with revolutionary 

technology elements to help meet 

the ever evolving and expanding 

needs of manufacturers. The 1860 

delivers unparalleled uptime 

performance that can increase 

productivity and lower costs. Its 

uptime capability enables 

performance without surprises. 

An industry-leading suite of 

predictive capabilities allow for 

corrective actions prior to many of 

the most common downtime 

causing events. The 1860 utilises 

over 50 real time sensors to 

continuously monitor 150+ key 

indicators of printer performance; 

providing expert diagnostics, 

analytics, and guidance. 

Nozzle system 

The revolutionary nozzle system 

features a predictive gutter buildup 

sensor, and provides advance 

notice of the most common 

potential fault conditions. Alert 

notifications are displayed on the 

printer and can be sent to a smart 

device, allowing for pre-emptive 

corrective action during line 

change over, or other planned 

production stoppage. In addition, 

the 1860’s fluid system features a 

make-up reserve tank, which can 

keep the printer in action for up to 

a full shift, even if a supplies refill 

alert goes unactioned. 

The printhead can get 

as close as 2mm to the 

product, even in gable 

top or other angled 

packaging applications, 

enabling crisper, higher 

quality codes 

The 45-degree slanted printhead 

design delivers increased 

versatility through better line 

integration, with more mounting 

options providing closer proximity 

to the product on the line. The 

printhead can get as close as 2mm 

to the product, even in gable top or 

other angled packaging 

applications, enabling crisper, 

higher quality codes. In addition, 

the 1860 can adapt to a 

manufacturer’s connectivity needs 

through simple integration with 

existing factory systems using 

industry standard protocols such 

as Ethernet/IP, Profinet ® and 

high speed network connection. 

The 1860 has been engineered to 

fit on virtually any production line 

through its durability, versatility 

and adaptability. The intelligent 

airflow system of the 1860 directs 

clean, cool air to critical 

components in the printer, 

extending the stable operating 

temperature range to 0–50ºC, 

even in the most challenging 

environments. In addition, the 

1860 is available with an IP66 

rating, eliminating the need to 

remove the printer from the line 

during wash-down. 

The 

revolutionary 

new 1860 CIJ 

printer 

capabilities 

redefines 

uptime and 

enhances 

productivity 


40 


VideojetConnect 

Building on two years of 

experience offering remote 

service, Videojet is excited to 

launch VideojetConnect Remote 

Service providing operators 

access to the world’s largest 

service network of technical 

experts at the touch of a finger, 

connecting the Videojet technician 

directly to the line for immediate 

advice and remote problem 

solving, allowing for real-time 

corrective action, and minimizing 

reliance on in-house maintenance 

teams to deliver increased uptime 

Anthony Blencowe, Global 

Business Unit Director at Videojet 

adds, “The predictive capabilities 

of the 1860, along with the unique 

nozzle system, provide a CIJ that 

redefines uptime with enhanced 

print quality and line speed 

capabilities. The ability of 

VideojetConnect Remote 

Videojet also applied a 

minimal touch 

philosophy to routine 

maintenance tasks, 

allowing them to be 

performed in line with 

production schedules 

Service to reduce downtime and 

allow for manufacturers to focus on 

their core production activities can 

drive significant productivity gains. 

A leading building materials 

manufacturer utilised 

VideojetConnect Remote Service 

to improve maintenance and 

cleaning procedures, resulting in a 

typical reduction in unplanned 

downtime by over 80%; while a 

large brewer stated they could get 

back to the business of brewing 

rather than maintaining printers 

due to the Videojet LifeCycle 

Advantage offerings.” 

The 1860 was designed with a 

minimal touch philosophy to help 

keep operators focused on 

production, minimising operator 

interactions and helping to 

eliminate potential user errors 

through the advanced Code 

Assurance capability embedded in 

the new Videojet SIMPLICITY 

interface. Blencowe continues 

“The customisable tablet-like 

interface with a simple menu 

structure and clear, easy to 

understand screen makes 

navigation familiar to users across 

skill levels. This, together with 

fully automated rule-based 

intelligent message creation, 

reduces the opportunity for 

mistakes that could impact the 

production line. The 1860 also has 

built-in wizards and embedded 

video instructions, designed to 

help minimise operator errors.” 



Videojet also applied a minimal 

touch philosophy to routine 

maintenance tasks, allowing them 

to be performed in line with 

production schedules. The new 

SmartCell service module 

simplifies routine maintenance 

with three colour-coded, easy to 

replace components that can be 

changed in minutes, allowing 

operators to focus their capacity 

on production rather than 

maintenance. 

As manufacturing, production and 

coding needs continue to evolve, 

the 1860 has been engineered as 

an extendable platform to assist 

with both present and future 

printing needs and production 

processes. Unique software 

enhancements and 

VideojetConnect Remote Service 

Workflow Modules can be added 

after purchase to keep the printer 

aligned with your evolving 

production needs. 

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), 

Videojet’s distribution 

network includes more 

than 400 distributors 

and OEMs, serving 135 

countries 

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, 

Videojet’s distribution network 

includes more than 400 

distributors and OEMs, serving 

135 countries. n 

Videojet Technologies 

www.videojet.co.uk/1860 


42 


A new level of raw material preparation: RAPS 

opens new plant 

RAPS has invested around €1.5 m in new technology at its German headquarters. Working with a 

renowned plant manufacturer, a state-of-the-art facility for raw material preparation has come to 

life. Offering a wider selection of cleaning methods and improved contaminant detection, the 

company can now handle a broader array of raw materials at higher throughput speeds. 

Cleaning technology 

With its new plant, RAPS is 

focusing on physical cleaning 

technology to achieve maximum 

raw material purity. Trials have 

shown that this method enables 

even the smallest foreign bodies to 

be identified and eliminated. As 

well as metal, glass, stones and 

bones, which are 

usually detected using X-ray 

equipment, RAPS’ innovative 

solution can also pick up wooden 

and plastic foreign objects and, at 

the same time, reduce raw 

material wastage. 

Stricter quality control 

Due to the diversity of the raw 

materials it deals with, the 

company had previously 

outsourced some of the 

purification processes to external 

contractors. Now, however, thanks 

to its investment, RAPS is able to 

handle everything in-house, 

meaning it can also meet stricter 

quality control criteria. “We work 

with natural raw materials and, as 

such, have to cope with 

fluctuations in quality and supply. 

The more our customers’ quality 

requirements increase, the more 

complex the processing procedures 

become. It is therefore essential 

that the technology we use keeps 

pace with these demands,“ says 

Florian Knell, Managing Director of 

RAPS GmbH & Co. KG. “It was a 

conscious decision to bring all of 

our raw material preparation inhouse 

as we wanted to have 

complete control over every 

important processing step. In doing 

so, we can ensure continuous high 

standards, maximum transparency 

and full traceability for our 

customers.” 

Frank Kühne, Chairman of the 

Advisory Board and Main 

Shareholder of RAPS GmbH & Co. 

KG, adds: “This investment is 

integral to keeping the company 

future-proof and competitive. 

These kinds of corporate decisions 

are geared to ensuring a long-term 

outlook for our German 

headquarters and the RAPS group 

in general. I am delighted that the 

plant is now operational – enabling 

us to react more flexibly to 

both market changes and 

individual customer demands.” 

About RAPS GmbH & Co. KG 

For over 90 years, RAPS GmbH & 

Co. KG from Kulmbach, Germany, 

has been known as a first-class 

supplier of high quality raw 

materials and a reliable source of 

innovation, technology and 

expertise. RAPS delivers both 

segment- and client-specific 

services, and processes 

approximately 1,100 raw materials 

and ingredients from all over the 

world. With a total of seven 

production sites in Europe and 

more than 900 employees 

worldwide, RAPS produces over 

40,000 tons of different food 

ingredients and additives each 

year. n 

RAPS GmbH & Co. KG 

www.raps.de 


show review: interpack 43 

Record-level international attendance 

at interpack 2017 

The avid interest taken by exhibitors in the run-up to interpack 2017 that brought the world’s 

biggest and most important trade fair of the packaging sector and related process industries record 

attendance of 2,865 companies, was followed by trade fair days from 4 to 10 May with high spirits 

and further records: 74% of the approximately 170,500 visitors travelled to Düsseldorf from abroad 

– three quarters of them were decision-makers. 

photos: © Messe Dusseldor/ctillmann 

The high percentage of German and 

international top-notch experts from 

a total of 168 countries made for 

highly satisfied faces among 

exhibitors, who delighted at 

promising business contacts and 

even concrete deals concluded in 

the seven-digit range. Visitors in 

turn benefited from an 

internationally unrivalled multitude 

of innovations on display and a 

unique market overview. This was 

also reflected in the corresponding 

high scores they gave the trade fair: 

just under 98% stated in the official 

survey that they were satisfied or 

very satisfied with their visit to 

interpack 2017. They took an 

interest in all ranges and segments 

of interpack but packaging media 

received significantly more 

attention than at the previous 

event. 

“interpack is an absolute must-go 

event for companies in this industry 

and provides unique momentum. 

Every three years it is not only a 

one-of-a-kind performance 

showcase but also the place where 

suppliers and customers from all 

over the world get together to 

network and do business,” 

underlines Friedbert Klefenz, 

President of interpack 2017. 

Commenting on this Hans Werner 

Reinhard, Managing Director at 

Messe Düsseldorf, explained: 

“interpack has again impressively 

confirmed its claim of being the 

world’s most important event and 

innovation platform for the industry 

every three years. Due to the 

concept of the newly created global 

‘interpack alliance’, interpack as its 

flagship has also obtained more 

exposure in the growth markets 

abroad thereby attracting even 

more high-calibre experts to 

Düsseldorf.” 

Top trends: Digitalisation, Industry 

4.0 and sustainability 

Proving a top trend at many stands 

was the further digitalisation of 

production processes on the way to 

Industry 4.0 applications. 

Production linked along these lines 

makes it possible to manufacture 

personalised packaging efficiently 

or to guarantee traceability, to 

name but two options. Furthermore, 

the modular design of packaging 

machines and process lines and 

optimised digital operating 

concepts play a pivotal role in order 

to reduce complexity in 

manufacturing and achieve the 

highest degree of flexibility possible 

for changing batch sizes or product 

versions. Some companies even 

focused on virtual reality 

applications that allow machines or 

equipment to be experienced 

holistically in order to manage 

complexity better even in the 

manufacturing process of 

machinery and equipment as well 

as in training and operation. The 

sustainability theme also remained 

‘omnipresent’ at interpack 2017. 

Companies presented improved 

resource efficiency in terms of both 

the material used with ever smaller 

wall thicknesses and of 

manufacturing processes. 

Moreover, alternative packaging 

materials are gaining ground. 


44 

show review: interpack 

Successful special features 

Not only the exhibitors had 

innovations in store for Industry 4.0 

– the interpack special show of the 

same name organised in 

cooperation with the German 

Engineering Federation VDMA 

(Verband Deutscher Maschinenund 

Anlagenbau e.V.) also 

showcased the latest ideas and 

approaches and was received 

extremely well by visitors. Proving 

one of the major attractions here 

was the Demonstrator ‘smart4i’ 

that produced and packaged 

personalised powerbanks. Here, not 

only the entire workflow was digital 

from online ordering to tracking and 

tracing, but the machine itself was 

also installed in record time thanks 

to a virtual twin and the networked 

planning in cooperation with 

several universities. 

SAVE FOOD Congress and 

innovationparc 

Six years after SAVE FOOD was 

launched, the initiative has grown 

into a broad-based alliance of over 

850 international members from 

industry, associations, NGOs and 

research institutes. One of the 

milestones of the Initiative is the 

SAVE FOOD Congress at 

interpack; its third edition held on 4 

May was highly praised by 

delegates for its broad thematic 

coverage. The Congress pursued a 

multi-dimensional approach in order 

to address the issue of food losses 

and waste comprehensively. 

Participants included high-ranking 

political representatives as 

speakers such as Vytenis 

Andriukaitis, EU Commissioner for 

Health and Food Safety, and Gargi 

Kaul, Joint Secretary & Financial 

Adviser at the Indian Ministry for 

Food Processing Industries, as well 

as committed NGOs activists and 

representatives from business. Over 

the course of the Congress the 

perspective changed, focusing 

either on global views or national 

details and conditions – with India 

as a focal theme this time. The Food 

and Agriculture Organization of the 

United Nations (FAO) presented 

results of a study in India funded by 

the Initiative; it had been carried out 

with the aim of identifying the 

mechanisms involved in losses of 

important base foodstuffs and of 

finding approaches for solutions. 

As part of the congress the SAVE 

FOOD partners Messe Düsseldorf 

and FAO also signed a 

memorandum of understanding, in 

order to fix the cooperation for the 

coming four years. “It is an absolute 

hallmark of interpack to focus on 

attention-grabbing special topics. 

We are therefore delighted to be 

able to also fight food losses and 

waste with our partner, the FAO, 


and in cooperation with the industry 

and other supporters in future, too. 

This means we are committed to a 

good cause and communicate the 

potential that the packaging 

industry and related process 

industries hold in this context at the 

same time,” explains Werner 

Matthias Dornscheidt, President & 

CEO of Messe Düsseldorf. 

innovationparc, the special show 

organised as part of interpack 2017, 

also addressed the theme of SAVE 

FOOD and presented very practical 

solutions for minimising food losses 

and waste. These also included the 

finalists and winners of the 

WorldStar Awards of the World 

Packaging Organisation (WPO). 

Awards went, for instance, to 

plastic bags for fruit that can 

enormously prolong shelf life thanks 

to built-in ripening-gas absorbers. 

components: New concept 

received very well 

The concept of ‘components – 

special trade fair by interpack’, 

which had been revised for 

interpack 2017, was received very 

well by visitors. According to the 

feedback received from the 

extremely satisfied exhibitors the 

quality of visitors was also high. 

“The decision to place the second 

‘components’ after a more subdued 

debut three years ago, in a central 

location of the exhibition centre now 

and to hold it in parallel with the 

complete interpack, proved 

absolutely right. There had never 

been any doubts about the 

importance of this theme anyway 

since upstream suppliers with their 

components and software for 

packaging and process technologies 

play a key role for the digitalisation 

of manufacturing processes all the 

way down as Industry 4.0 

approaches. We will therefore also 

establish ‘components’ at trade 

fairs of interpack alliance abroad in 

future,” added Bernd Jablonowski, 

Global Portfolio Director Processing 

& Packaging at Messe Düsseldorf. 

The next interpack will be held in 

May 2020 in three years’ time at 

Düsseldorf Exhibition Centre – then 

with a completely new South 

entrance and a new Hall 1. The 

exact dates will be published at a 

later date. 

A view from some exhibitors 

tna 

tna announced that it received 

additional orders worth over seven 

million euros in seven days during 

the interpack trade fair – making it 

tna’s most successful show to 

date. Highlighting tna’s successful 

growth into complete turnkey 


show review: interpack 45 

solutions, the company showcased 

its capabilities in three separate 

locations. This created an 

unprecedented amount of interest 

in tna’s wide range of cutting-edge 

food processing and packaging 

solutions and culminated in the sale 

of the company’s NID M3000 

starch mogul on the final day of the 

show to MAYA Food Industries Ltd. 

Other highlights included the launch 

of the world’s first ultra-high 

performance case packer for 

flexible bags – the tna ropac ® 5 and 

the celebration of tna’s 35th 

anniversary. 

“This year’s interpack was a huge 

success for us,” comments Shayne 

De la Force, chief marketing officer 

at tna. “We’ve been attending the 

show for over 30 years now, but the 

interest in our solutions this year 

was extraordinary. We’re absolutely 

thrilled with the sale of our NID 

mogul on the last day of the show. 

The entire team did an amazing job, 

and I’m sure we’ll see even more 

orders coming through over the next 

few months as a result of 

interpack.” 

pladis and Bosch Packaging 

Technology 

pladis signed a preferred supplier 

agreement with Bosch Packaging 

Technology at interpack 2017. By 

signing the agreement, Bosch has 

become one of pladis’ worldwide 

preferred suppliers of process and 

packaging technology for bakery, 

chocolate, and confectionery products. 

The global agreement defines 

their future cooperation in areas 

ranging from processing and automation 

technology to packaging 

machines and systems for primary 

and secondary packaging. 

Bosch has already successfully 

installed numerous automated 

packaging solutions for pladis’ 

biscuits, chocolate and 

confectionery applications and has 

helped achieve a very high degree 

of flexibility in their packaging 

processes. Bosch Packaging 

Technology’s large, reliable portfolio 

of system solutions, supported by a 

worldwide sales and service 

network with local points of contact, 

were the key motivators for pladis 

to sign the agreement. 

Gebo Cermex 

Following a global launch at 

interpack 2017, Gebo Cermex 

announced that its CareSelect 

bottle infeed system won the 

‘Modular Machines’ category of the 

‘Best Future Machine Award’ 

sponsored by Rockwell Automation. 

CareSelect is a patented 

universal and modular shapedbottle 

infeed and collating system 

for robotic or traditional case 

packers, powered by Rockwell 

Automation’s iTRAK ® technology. 

Commenting on winning the 

category, one of five in the Best 

Future Machine Award’s scheme, 

Marc Aury, President & Managing 

Director of Gebo Cermex, said, “We 

are naturally delighted to receive 

this global recognition by a jury 

comprising some of the world’s 

leading brands. This demonstrates 

we are rightfully placing our 

emphasis where it matters most: to 

bring Smart Factories to life, to 

create a world of greater choice and 

unique consumer experience driven 

by packaging mass customisation 

and product diversity.” 

Didier Saussereau, Product 

Manager at Gebo Cermex, said – 

“We have received an excellent 

response at interpack to the Smart 

Machine concept. CareSelect is 

part of Gebo Cermex’s Agility 4.0 

program, which is already helping 

producers achieve the benefits of 

Industry 4.0, by making packaging 

manufacturing plants more 

connected, flexible and responsive. 

This award demonstrates that we 

have a role to play in the Industry 

4.0 movement and we look forward 

to continuing to contribute to this 

journey.” n 

interpack 

www.interpack.com 



46 

analysis & control 

Key Technology improves nut and dried fruit 

sorting with Pixel Fusion 

Nut and dried fruit processors rely on Key Technology’s Pixel Fusion to meet the most stringent 

requirements for product quality and purity. By providing the clearest distinction between good 

product, shell, Foreign Material (FM), defects and different colour grades, Pixel Fusion improves 

the accuracy of digital sorting. This effectiveness reduces the number of sorting passes required to 

make grade and virtually eliminates false rejects, which maximises productivity and yield while 

consistently achieving the target product quality level. 

reduced. Improving good product 

recovery maximises yield,” said 

Marco Azzaretti, Advanced 

Inspection Systems Product 

Manager at Key. “Customers 

around the world with installed 

systems tell us they have up to 

1.5% less good product in their 

reject stream since they started 

using VERYX with Pixel Fusion 

compared to their previous sorter.” 

VERYX ® sorters equipped with 

Pixel Fusion identify and remove 

loose and embedded shell 

fragments, membrane material, 

broken nuts, product with surface 

scratches or insect damage, 

moisture-related defects, mouldy 

product, colour-based defects and 

FM including wood chips, stems, 

rocks, glass and more to satisfy 

consumers’ zero-tolerance for 

impurities. Tailored to meet the 

unique detection requirements of 

each application, VERYX with Pixel 

Fusion is ideal for sorting walnuts, 

almonds, hazelnuts, pistachios, 

peanuts, pecans, cashews and 

dried fruit such as raisins, prunes, 

cranberries, apricots, figs and 

dates. 

Pixel Fusion is an advanced 

detection module that combines 

pixel-level input from multiple 

cameras and laser scanners 

sharing the same line of sight to 

create a unique, unambiguous 

‘signature’ for each type of 

substance in the product stream. 

Compared to other detection 

methods, which do not collect data 

from the same pixel at the same 

time, Pixel Fusion more precisely 

differentiates good product, shell, 

FM and defects, enabling VERYX 

to recognise and eject previously 

difficult-to-detect FM and subtle 

product defects such as 

wormholes. 

Maximising yield 

“Nut and dried fruit customers 

using VERYX with Pixel Fusion 

achieve their final quality 

specifications with fewer 

inspection cycles and almost no 

good product in the reject stream. 

By reducing the number of sorting 

passes, productivity is increased 

while product degradation is 

Pixel Fusion combines input from 

Key’s next-generation cameras 

and laser sensors. The 4-channel 

cameras distinguish millions of 

different colours, which enable the 

most accurate colour grading and 

detection of colour-based defects 

as well as the size and shape of 

each object. The laser scanners 

recognize the structural properties 

of each object’s surface for 

superior FM detection as well as 

product texture and moisture 

analysis. 

Resolution 

These cameras and laser sensors 

offer twice the resolution of 

previous generation sorters to 

identify smaller shell fragments, 

FM and defects. The accuracy of 

the VERYX detection system is 

paired with a new, high-resolution 

ejection system, which features 

the closest spacing between air 

nozzles of any sorter in order to 

better target and remove 

undesirable objects. Intelligent 

software manages the air nozzles’ 

actuation strategy to suit the size, 


analysis & control 47 

shape and weight of each object 

being removed. The combined 

precision of the detection and 

ejection systems results in the 

most complete removal of shells, 

FM and targeted product defects 

without sacrificing good product to 

the reject stream. 

Key configures each VERYX sorter 

with the ideal sensor types, sensor 

positions, lighting, ejection 

system, product handling and 

software to meet each processor’s 

requirements. The modular sorter 

can be easily upgraded in the field 

with additional or different sensors 

to handle changing customer 

requirements over time. For nut 

and dried fruit processors that 

want to produce the highest final 

product quality, VERYX sorters 

can be configured with front- and 

rear-mounted cameras and laser 

sensors to achieve all-sided 

surface inspection. 

Flexibility 

VERYX is available in a variety of 

widths to meet the need of low- to 

high-capacity nut and dried fruit 

processors. With inspection zones 

that are 15% wider than 

comparatively sized sorters, 

VERYX customers achieve a 

higher throughput within a similar 

footprint and better singulation of 

product to improve sorting 

accuracy. 

VERYX can be installed as a 

stand-alone sorter, either in-line or 

batch-fed, and in arrangements 

comprising a cascading line of 

multiple sorters, depending on the 

needs of the processor. Integrating 

Key’s Cayman ® BioPrint ® sorter 

upstream of VERYX creates a 

powerful combination. The 

Cayman hyperspectral sensors 

reliably sort even extremely dirty 

product, dramatically reducing 

shells and FM prior to VERYX 

performing an advanced sort on 

color, size, shape and structural 

properties to ensure the desired 

quality grade and maximum yield. 

As Pixel Fusion makes more and 

richer information available to the 

sorter for more robust 

accept/reject decisions, digital 

data can also be harnessed to 

better understand exactly what is 

in the product stream at any given 

point in time or when sorting a 

specific product batch. Leveraging 

Key’s Information Analytics, a set 

of data acquisition and 

connectivity tools, VERYX can 

collect a broad range of product 

and operational data. The data can 

then be shared flexibly for off-line 

analysis or exchanged directly with 

a customer’s SCADA, 

Manufacturing Execution System 

or PLC network. 

Key manufactures VERYX sorters 

in both the US and Europe and 

supports customers worldwide 

through its global sales and 

service network. 

About Key Technology, Inc. 

Key Technology is a global leader 

in the design and manufacture of 

automation systems including 

digital sorters, conveyors and 

other processing equipment. 

Applying processing knowledge 

and application expertise, Key 

helps customers in the food 

processing and other industries 

improve quality, increase yield, and 

reduce cost. An ISO-9001 certified 

company, Key manufactures its 

products at its headquarters in 

Walla Walla, Washington, USA; 

Beusichem, the Netherlands; 

Hasselt, Belgium; and Redmond, 

Oregon, USA. Key offers customer 

demonstration and testing 

services at five locations including 

Walla Walla, Beusichem, and 

Hasselt as well as Sacramento, 

California, USA and Melbourne, 

Australia; and maintains a sales 

and service office in Santiago de 

Queretaro, Mexico. n 

Key Technology 

www.key.net 


48 


SGS expertise helps to minimise import 

refusals 

Every day, in most countries of the world, food products are refused entry – often because of 

paperwork, food safety and adulteration issues. These refusals generate costs and time delays for 

food producers and others in the value chain – but they can be avoided, with expert help. 

SGS is the world’s leading 

inspection, verification, testing and 

certification company. Its global 

network of locally-based food 

experts can provide the assistance 

required, overcoming language 

barriers and the complexity of the 

inbound government’s systems. 

Codex Alimentarius 

The Codex Alimentarius, or ‘Food 

Code’, is a collection of standards, 

guidelines and codes of practice – 

including maximum residue limits 

(MRLs) for additives, veterinary 

drugs and pesticides. Designed to 

ensure that food is safe and can 

be traded, the Code still hasn’t 

solved the fundamental problem of 

harmonisation, with countryspecific 

regulations and industry 

issues continuing to create 

ongoing problems. 

Reporting on import refusals 

Some countries publish details of 

all refusals and issues. For 

example, the US Food and Drug 

Administration (US FDA) 

publishes a database with its 

import refusal reports. 1 From May 

2017, importers will be 

encouraged to refer to this 

information and assess the risk of 

a product being imported into the 

US from a given location, as 

required by the Food Safety 

Modernisation Act (FSMA). 

However, due to the complexity of 

the global market, this database 

does not necessarily list a food 

product’s country of origin, but 

includes the country of the US 

FDA registered company that 

shipped the item. For example, 

most of the refusals into the US 

from the United Arab Emirates 

(UAE) since 2014 have been 

because rice (basmati and plain 

white) had pesticide residues that 

were not in compliance with US 

MRLs. Since the UAE is not 

considered the world’s leading 

producer of rice, and many of the 

UAE listings are for trading 

companies, it’s safe to assume 

that this rice is coming from other 

locations. 

Data interpretation 

US FDA refusals for Vibrio since 

the beginning of 2014 show that 

only one item, shelled coconut, has 

been refused. This issue was first 

noted for products arriving from or 

through India, but there have been 

subsequent refusals of goods from 

the Philippines and Vietnam. This 

process establishes the principle 

that those importing shelled 

coconut into the US should test it 

for Vibrio before shipping. 

For the contaminant nitrofurans, 

the US FDA refusal information 

indicates that shrimp, prawns and 

crabs are the primary products 

refused because of contamination, 

or suspected contamination. 

Occasionally, some farm raised 

fish or frog legs are also found to 

be contaminated. Most nitrofurans 

contamination occurs in Asia, the 



base for the majority of the top 

ten suppliers of farm raised shrimp 

and prawns to the US. 

On April 18, 2016 the US FDA 

issued Import Alert 16-136 2 

placing all shrimp and prawns on 

automatic detention. This was due 

to the incidence of shrimp and 

prawn contamination with 

nitrofurans and chloramphenicol in 

Malaysia becoming so common. 

The US FDA tested 138 shrimp 

shipments, 32% of which was 

contaminated with one of these 

veterinary drugs. 

Australia and elsewhere 

In January, 2017, Australia 

announced that food product 

labelling amounts to 75% of 

refusals. 3 The government 

identified issues relating to 

nutrition information, importer 

details, ingredients and country of 

origin. 

Under the Imported Food 

Inspection Scheme (IFIS), the 

government performed 17,464 

labelling assessments during the 

first half of 2016 – and found 366 

non-compliance issues, including 

date marking. 

All of these issues can be simply 

resolved by the appointment of a 

trusted third-party that 

understands the company’s labels 

and the rules of the destination 

market. The third-party can ensure 

compliance even before the label 

is printed and attached to the 

product. This prevents rejection by 

the receiving country and saves 

the exporter time and money. 

As in many other countries, 

Australia publishes these import 

notices 4 in an effort to resolve 

issues before shipments take 

place. The European Union (EU) 

has repeatedly rejected Nigerian 

snacks and foodstuffs because of 5 

contamination. The reason appears 

to be that the countries and 

companies involved do not have a 

clear knowledge or understanding 

of the EU requirements. In 

addition, the governments of the 

exporting nations do not have the 

resources or infrastructure needed 

to prevent the shipment of 

contaminated products. This 

shows that as countries and 

companies expand globally, they 

need additional support and 

expertise to ensure regulatory 

compliance as well as easy access 

to new markets. 

Private sector support 

While support may come from 

governments, the private sector is 

also there to help. Companies 

such as SGS specialize in helping 

customers export from one 

country to another. The services 

can range from completing the 

right paperwork through to 

testing, verification and 

compliance. 

For food products, a global trade 

standard such as the Codex 

Alimentarius is the best way to 

determine testing parameters. 

Any location-specific 

requirements that exceed 

or differ from 

this 

standard can then be added, with 

compliance usually verified by an 

audit. 

Many countries’ programs require 

Hazard Analysis and Critical 

Control Points (HACCP) 

compliance for a food facility. 

Additional requirements such as 

preventive control, as noted in the 

FSMA and in the Safe Food for 

Canadians Act, require more 

intensive procedures. These 

include monitoring systems in food 

production and handling facilities, 

and may also encompass raw and 

finished goods material 

traceability. 

For the complete range of SGS 

food safety services, visit SGS 

Food and Safety 

http://www.sgs.com/en/agricultu 

re-food/food. n 

References: 

1 FDA U.S. Food and Drug Administration (Import Refusal 

Report) 

2 FDA U.S. Food and Drug Administration Protecting and Promoting Your Health (Import Alert 16- 

136) 

3 Australian Government Department of Agriculture and Water Resources (IFN 01-17 - Date Marking and 

Other Labelling Requirements for Imported 

Food) 

4 Australian Government Department of Agriculture and Water Resources (Important Food 

Notices) 

5 Bakery and Snacks (Contaminated Illegal Nigerian Snacks and Foodstuffs Repeatedly Rejected by 

EU) 

Jim Cook 

Global Food Inspection Technical Manager 

SGS North America 

www.sgs.com 


50 


No compromise on safety – for dry fruits 

and vegetables 

Dried fruits and vegetables are quite popular among consumers and are part of a healthy diet. They 

contain natural fruit sugar and are also rich in fibre. As an organic product, processing is carried 

out in the country of origin in most cases, so the raw material is imported directly without 

contamination levels having been checked. This task lies with the manufacturer – or most commonly 

with a contract packer in the case of retail chains with their own brands. 

The French company Calabas 

Industrie, which specialises in 

logistics, warehousing and mainly 

contract packaging of dried fruits 

and vegetables, was founded in 

2010. Since then, it has earned the 

trust of its valuable customers. 

The company not only makes 

promises that ensure reliable, 

hygienic, and safe processes and 

products, it also delivers quality. 

Customers and consumers can be 

sure to receive their products free 

of contamination and true to their 

designated weight, in accordance 

with the European finished 

packaging regulations. 

With a total of 10,000,000 

products packaged each year, 

spread over four production lines, 

Calabas Industrie cannot afford to 

make any trade-offs in quality or 

reliability when it comes to food 

safety or metrological 

requirements, because processes 

have to comply with standards and 

regulations. In November 2016 

Calabas Industrie achieved IFS 

certification which is a promise on 

food safety. The company refused 

to compromise when selecting 

appropriate product inspection 

equipment. After careful 

consideration, it chose to partner 

with METTLER TOLEDO. 

From field to packaging 

– nothing goes undetected 

Raw materials such as nuts, 

raisins, lentils, beans and 

chickpeas - purchased from global 

sources - are clean when they 

arrive from the field but have not 

been inspected for foreign body 

contamination. Usually, 

agricultural companies do not 

check if their product is free from 

foreign bodies such as metal, 

pieces of wood, or stones. The 

contract packer is generally 

responsible for this task, and it is 

also in their interest to do so. They 

must ensure that consumers never 



receive contaminated products 

that could harm them in any way 

and therefore damage the brand 

reputation. 

Since its start-up six years ago, 

the company has relied on 

equipment from METTLER 

TOLEDO. Each of the three 

production lines operates with a 

dynamic, latest-generation 

checkweigher and metal detection 

systems. Following a search for 

reliable equipment, the 

combination systems from 

METTLER TOLEDO were chosen 

as these fitted the line layout 

perfectly. Three of the four lines 

combine advanced in-motion 

weighing technology and metal 

detection on one platform, while 

the fourth line is operated 

especially to monitor dried 

vegetables. This meant that it was 

necessary to rely on a combined 

checkweigher and X-ray inspection 

system. 

No chance of metal 

contamination 

Wear and tear in harvesting or 

production equipment can result in 

fine metal pieces, such as swarf, 

finding its way into dry fruits and 

potentially reaching consumers 

through the supply chain. This 

must be prevented by all means 

possible. This is why Calabas 

Industrie utilises highly-sensitive 

metal detectors from METTLER 

TOLEDO to inspect products for 

potential metal contamination prior 

to the initial packaging process, 

and remove contaminated 

products from the production line. 

X-ray technology for maximum 

security 

For products coming straight from 

the field there is a high risk that 

they may contain many kinds of 

contaminants. The potential 

variety of foreign bodies, whether 

glass, wood, metal, or stone, 

means that utilizing an X-ray 

inspection system is imperative. 

Each of the packaged products is 

subject to a thorough check. The 

checkweigher and X-ray 

Thanks to the product 

inspection equipment’s 

particularly intuitive 

software interface and 

its large memory for 

product presets, 

product changeovers 

can be performed in no 

time at all 

combination system captures and 

stores values from all the 

important parameters of the 

weighing process and a product 

image result from the X-ray 

inspection. The operator or auditor 

can follow the output via the 

combination system’s easy-to-use 

software interface. In case of 

contamination, products are 

automatically rejected into the 

catch bins. 

Compliance with finished 

packaging regulations – no 

chance of weight deviations 

The dynamic checkweighers 

automatically ensure that all 

products are weighed according to 

the European regulations for prepackaged 

products. Like 

contaminated products, noncompliant 

products such as those 

that are underfilled are rejected 

immediately. On the production 

lines, a variety of products are 

produced with different types of 

packaging. Thanks to the product 

inspection equipment’s particularly 

intuitive software interface and its 

large memory for product presets, 

product changeovers can be 

performed in no time at all. This, 

among other useful features, 

saves the line operator valuable 

time and increases the packaging 

lines Overall Equipment 

Effectiveness (OEE). In addition, 

numerous mechanical options offer 

a high degree of flexibility for 

handling and monitoring any 

individual type of packaging. The 

precise and high-performance 

weighing unit with its wide 

weighing range is suitable for all 

products produced at Calabas 

Industrie. 

Well positioned for the future 

– constant quality is critical 

Ensuring and constantly 

documenting consistent quality 


52 


for current and future food 

standards is equally important for 

existing as well as for potential 

customers. To fulfill this provision, 

Calabas Industrie appointed a 

quality manager to permanently 

monitor the complete production 

process and to ensure that it 

meets IFS guidelines as a part of 

their quality management 

program. Scalable product 

inspection solutions from 

METTLER TOLEDO have since 

supported the quality manager in 

complying with food safety 

requirements. This greatly helps 

Calabas Industrie to maintain its 

reputation for excellence by 

verifying the processes according 

to strict food safety guidelines. 

This ensures a permanent level of 

safety at all stages of production. 

Therefore, each intervention in the 

process and procedure of 

checkweighing and metal 

detection, as well as during 

operation of the X-ray unit, is 

logged with a time stamp. 

This tamper-proof and paperless 

documentation can save a lot of 

time for both employees and 

auditors. 

At a glance 

“Our quality management ensures 

our consumers receive constant 

product quality according to IFS 

guidelines. These important 

preventive measures protect the 

consumer, our customers’ brands 

and our own. Looking for safe and 

top product quality was certainly 

one of our reasons for choosing 

the market leader in product 

inspection solutions,” states 

Ludovic Baix, CEO of Calabas 

Industrie. 

Baix adds, “Most importantly, 

none of METTLER TOLEDO’s 

competitors were able to present 

us with a recommendation that 

would meet our on-site 

requirements during the tender 

phase. Decisive in our choice were 

the space-saving design of the 

combination systems that we need 

for foreign body detection, fast 

and seamless integration into our 

lines, as well as the service quality. 

We do not regret this decision 

even five years after the company 

was founded. We are already 

planning to expand line capacity 

due to our organic growth. For 

future requirements, we would of 

course make no compromises 

when selecting product inspection 

equipment.” n 

METTLER TOLEDO 

www.mt.com/pi-calabas 



NUTRI-FACTS: Up-to-date news on 

micronutrients 

NUTRI-FACTS is a high-quality information source about essential micronutrients for consumers, 

healthcare professionals and media representatives. It offers scientifically substantiated facts and 

the latest news on vitamins, carotenoids and other micronutrients. Below are some recent research 

findings from the site. 

Topic of the Month: 

Micronutrient deficiencies 

throughout the world 

The discovery of vitamins a little 

over one century ago was 

incredibly important for the field of 

nutrition. At last, we had found the 

key to preventing vitamin 

deficiencies! Knowing about the 

vitamins meant that medical 

questions that had puzzled 

humans for centuries – why does 

fresh citrus fruit cure scurvy, but a 

syrup made from the juice does 

not? – could be reliably answered. 

Despite this grand leap in the 

understanding of nutrition, 

however, vitamin and mineral 

deficiencies still plague us around 

the globe. 

Topic of the month: Three pillars 

of heart health – how nutrition 

plays a role 

Modern medicine has made an 

enormous contribution to treating 

cardiovascular diseases. Even so, 

they remain the leading cause of 

death globally, in most countries in 

the world. Nutrition is one 

contributor to cardiovascular 

disease that individuals can 

control, along with exercising 

regularly, maintaining a healthy 

weight and not smoking. In fact, 

nutrition has been identified as 

one of the key factors in 

cardiovascular disease rates 

among countries in Europe, for 

example. Different components in 

foods influence the three main 

influencers of cardiovascular 

disease: blood pressure, the blood 

lipid profile and blood flow. 

Pillar No. 1 – Blood pressure 

The Dietary Approaches to Stop 

Hypertension (DASH) diet was 

developed specifically to help 

people with high blood pressure. 

Other diet plans, such as the 

Nordic and Mediterranean diets 

are also effective. What these 

diets all have in common are 

plenty of fruits, vegetables and 

whole grains, moderate amounts 

of lean protein, fish and dairy, 

legumes, nuts and seeds, and low 

levels of meat, alcohol and sugary 

foods. Several changes in the 

composition of these heart-friendly 

diets compared to average diets 

promote heart health. 

Pillar No. 2 – Healthy blood 

lipids 

A healthy blood lipid profile is one 

for which total cholesterol, ‘bad’ 

cholesterol and triglyceride levels 

are low, and ‘good’ cholesterol 

levels are high. Nutrition can help 

modify the blood lipid profile to 

one that is healthy. This promotes 

heart health by limiting the 

process of atherosclerosis 

(plaques forming in the arteries). 

The monounsaturated fat content 

as well as polyphenol components 

of the essential Mediterranean 

diet component virgin olive oil are 

thought to be responsible for its 

positive effects on the blood lipid 

profile, specifically increasing 

levels of ‘good’ cholesterol, and 

reducing ‘bad’ cholesterol. 

Pillar No. 3 – Blood flow 

A healthy blood flow is 

important for heart 

health. 

Components in 

the blood – 

platelets – 

affect how 

the blood 

flows and 

clots. On the 

one hand, 

blood clotting 

is essential for 

the body to 

repair itself after 

injury. On the other 

hand, a heightened 

clotting ability increases 

risk of stroke, deep vein 

thrombosis and pulmonary 

embolisms. Due to the aging 

process, blood thickens and is 

more likely to form dangerous 

clots. Components in food can 

help maintain a normal blood flow. 

Expert opinion: Healthy aging in 

today’s world 

Every year, countries all over the 

world are seeing their populations 

living longer, with a greater 

proportion of them living as older 

adults. In fact, average life 

expectancy has doubled over the 

past 200 years, increasing two 

years every decade. 

Unfortunately, while many people 

are living longer, many of those 

years are spent managing chronic 

illness and disability so we now 

need a strong focus on ways to 


54 


increase ‘healthy’ life expectancy. 

Nutrition and diet are well 

evidenced in their ability to not 

only alter life expectancy but also 

quality of life; with good diets 

helping people to stay well and 

active, for longer. 

Aging brings changes in body 

composition with loss of strength 

and muscle mass, loss of bone 

mass, impairments in our digestive 

functions, as well as changes to 

dental health. Risk of chronic 

diseases like heart disease, stroke, 

dementia and osteoporosis all 

increase. Changes in skin mean 

that less vitamin D is produced, 

leaving people vulnerable to bone 

loss and placed at further risk due 

to vitamin D deficiency. 

Diet plays a critical role in health 

at every life stage and as we age, 

what we eat not only affects the 

length of life, but also the risk of 

developing chronic diseases like 

dementia or heart disease in 

addition to mood, energy levels 

and body composition. A good diet 

helps the body recover quickly 

from injury or illness and helps to 

preserve muscles and bones. 

Hydration is crucial too; healthy 

hydration levels reduce the risk of 

cancer, kidney stones and heart 

disease while dehydration doubles 

the risk of death from a stroke. 

News: Supplementation with B 

vitamins may help as an 

adjunctive treatment for 

schizophrenia 

A new systematic review and 

meta-analysis reports adjunctive 

treatment with B vitamins resulted 

in shorter duration of 

schizophrenic episodes. The study 

covered 18 randomised controlled 

trials (RCTs) with 832 

schizophrenic patients. Vitamins 

B6 (pyrodoxine), B9 (folic acid) 

and B12 (cobalamin) 

supplementation were used in the 

studies. 

Schizophrenia is a common, costly, 

long-term illness effecting around 

1% of the population. 

Schizophrenia is a type of 

psychosis. Sufferers have difficulty 

in distinguishing their own 

thoughts and ideas from reality. 

They can suffer from 

hallucinations, delusions, muddled 

thoughts and dramatic behavioural 

changes. Sadly, the symptoms are 

largely unresponsive to 

antipsychotic treatments. 

A systematic review carried out in 

2013 indicated that adjunctive 

treatment with micronutrients, 

including minerals and vitamins 

can be beneficial to people with 

psychiatric disorders. In the case 

of B vitamins, it is thought their 

role in the biosynthesis of proteins 

involved with neuronal growth in 

repair could be helpful. A specific, 

very recent meta-analysis in 

patients with depression 

supported the adjunctive use of 

methyl folate, EPA/DHA and 

vitamin D to help reduce 

depressive symptoms. It has also 

been suggested that the beneficial 

effect of certain vitamin and 

minerals, in terms of reducing 

neuroinflammation and oxidative 

stress, may be helpful in delaying 

the onset and relapse of 

schizophrenia. 

In the new study, the combined B 

vitamins 6, 9 and 12 had a 

beneficial effect on total 

schizophrenia symptom scores 

with the best results obtained in 

patients who had only recently 

developed symptoms. Neither 

anti-oxidant vitamins (C and E) nor 

minerals showed any significant 

benefits in comparison with 

Changes in skin mean 

that less vitamin D is 

produced, leaving 

people vulnerable to 

bone loss and placed at 

further risk due to 

vitamin D deficiency 



placebo. The results are tempered 

by the high degree of 

heterogeneity in the data, but 

provide a basis for exploring B 

vitamins as an adjunctive 

treatment for schizophrenia in 

future studies. 

News: Vitamin E 

supplementation may decrease 

the incidence of pneumonia in 

elderly male smokers 

A retrospective analysis of the 

wide-ranging Alpha Tocopherol 

Beta-Carotene (ATBC) Cancer 

Prevention study has shown that 

alpha tocopherol (vitamin E) 

appears to offer substantial 

protection to elderly males who 

smoke at a low level (5–19 

cigarettes a day) and who exercise 

moderately. 

The ATBC study took place in 

Finland between 1985–1993 and 

examined the effects of both 

vitamin E and beta-carotene in a 

large cohort of elderly male 

smokers (n=22,657) with regard 

to a wide range of clinical end 

points. The results indicated that 

vitamin E may have a benefit in 

preventing lower respiratory tract 

infections, specifically pneumonia. 

The new paper looks at a subgroup 

of the original study 

population (n=7,469), which 

consists of individuals who were 

defined as light smokers (5–19 

cigarettes a day), who exercised 

daily and who did not start their 

smoking habit until they had 

reached a minimum age of 21 

years. This group had been 

selected by the author as having 

the best chance of obtaining a 

clinical benefit from the 

intervention. 

Advancing age is a major risk 

factor for the onset of pneumonia. 

The risk of onset is exasperated by 

smoking and lack of exercise. 

The participants of the ATBC 

study received a daily intervention 

of 50mg DL alpha tocopheryl 

acetate for a period of five to eight 

years. The intervention results in 

an average increase in terms of 

the participants vitamin E blood 

serum levels of ca. 50%. 

News: Ensuring an adequate 

intake of ARA and DHA is 

important in infants and young 

children 

A new review takes a public health 

perspective on the importance of 

dietary intake of arachidonic acid 

(ARA) and docosahexaenoic acid 

(DHA) during the early years of 

life. There is now extensive 

scientific literature describing the 

contributions of both ARA and 

DHA to fundamental metabolic 

systems associated with 

neurological, cardiovascular and 

immunological health. Sadly, to 

date, governmental intake 

recommendations have been 

limited in regard to ARA and DHA 

intake in infants and young 

children. This is despite the strong 

evidence that adequate intake is 

essential to achieve optimum 

development of children – 

particularly in the heart, brain, eye 

and immune system. Indeed, the 

NDA (Dietetic Products, Nutrition 

and Allergies) panel of EFSA 

(European Food Safety Authority) 

concluded that, while ARA 

adequate intake from 0 to 6 

months is set at 140mg/day, there 

is no requirement of ARA in infant 

formula when DHA is present. This 

provoked a response from expert 

nutritionists and clinicians in the 

field, stating there was not 

evidence to support this view and 

that it could prove harmful to 

provide dietary DHA without 

adequate levels of ARA. 

The new paper comments that if 

infants follow the WHO 

recommendation of exclusive 

breast feeding for 6 months, they 

will receive an intake of 

190mg/day ARA and 130mg/day 

DHA at 6 months of age 

(assuming breast milk intake of 

850ml/day). However, it seems 

the financial status of the mother 

is important, with the intake of 

ARA and DHA being 20–25% lower 

in developing countries than in 

high-income countries. In addition, 

it was shown that the DHA and 

ARA intake from complementary 

foods in older infants was very low 

in limited-resource countries, 

particularly so in Nepal, 

Bangladesh, Ethiopia and Rwanda. 

The authors estimated that each 

year nearly 22 million infants are 

at risk of LC-PUFA (long chain 

polyunsaturated fatty acid) 

insufficiency. n 

NUTRI-FACTS 

www.nutri-facts.org 


56 


India defies the odds over chocolate 

While the global chocolate confectionery market posts slow growth, new research from global 

market intelligence agency Mintel reveals that India is defying the odds. Indeed, India is now one of 

the world’s fastest growing chocolate confectionery markets. 

Sales of chocolate 

confectionery in retail 

markets grew by 13% 

between 2015 and 2016 in 

India, followed by Poland 

which saw sales growth of 

2%. In comparison to the 

rest of the world, Poland 

and India were the only 

two markets to see sales 

of chocolate grow in 

2016, with sales in the 

United States (US), 

United Kingdom 

(UK), Germany 

and France flat 

over this period, 

while sales fell in 

Russia (-2%), 

Brazil 

(-6%), and 

China (-6%). 

Strong CAGR 

Data from Mintel also reveals 

India’s chocolate confectionery 

market has had a strong CAGR of 

19.9%, in retail market value, 

between 2011 and 2015, and is 

expected to grow at a CAGR of 

20.6% from 2016 to 2020. 

When it comes to chocolate 

confectionery consumption 

(volume sales), it seems India is a 

nation of chocolate lovers, as 

Mintel research reveals that India 

consumed 228 thousand tonnes 

worth of chocolate in 2016. 

Meanwhile, Australia and 

Indonesia consumed 95 thousand 

tonnes and 94 thousand tonnes 

worth of chocolate in 2016 

respectively. 

Marcia Mogelonsky, Director of 

Insight, Mintel Food and Drink, 

said: “Chocolate confectionery 

had an uneven year in 2016. 

Volume sales in developed 

markets remained flat, while the 

picture was a bit brighter in 

emerging markets, like India, 

where sales generally fared better. 

Our research indicates that 

consumers in India believe 

chocolate to be beneficial and 

convenient – seemingly the key 

reasons behind the growth of the 

country’s chocolate confectionery 

market both in value and volume.” 

Energy and health 

Indeed, according to a consumer 

study by Mintel, 42% of Indian 

consumers have eaten sweet or 

sugary snacks (other than 

biscuits) like chocolates and cakes 

in the past three months, rising to 

53% of consumers aged 18 to 24. 

On the benefits of chocolates, 

Mintel research reveals over two in 

five Indian consumers (44%) find 

sweet or sugary snacks like 

chocolates and cakes to be 

healthy, while over one in three 

(35%) Indians believe these snacks 

provide them with energy. 

Convenience 

Meanwhile, as many as one in two 

(49%) Indian consumers associate 

sweet or sugary snacks like 

chocolates with convenience. Data 

from Mintel also reveals 43% of 

Indians consume sweet or sugary 

snacks like chocolate and cake 

between lunch and dinner, with 

over half (53%) of Indian 

consumers reporting that they 

tend to snack in between meals 

because they get hungry. 

Overall, global launch activity in 

the confectionery category was 

somewhat restrained in 2016. The 

number of chocolate confectionery 

launches globally grew by just 3% 

between 2015 and 2016, with 

seasonal chocolate launches 

accounting for one quarter (25%) 

of global chocolate new product 

launches. This was the biggest 

area of chocolate new product 

development (NPD) in 2016, 

according to Mintel Global New 

Products Database (GNPD). 

Although still a small part of the 

category, accounting for less than 

6% of global new product 

introductions in 2016, launches of 

chocolate confectionery with an 

organic claim increased 6% 

between 2014 and 2016. Mintel 

research shows that consumer 

demand is likely to be the major 

impetus for more conversion to 

organic offerings. In India, as many 

as 19% of Indian consumers would 

like to see a wider variety of 

natural snacks that have no 

additives or preservatives, for 

instance. 

“Providing organic cocoa is proving 

to be a challenge for the industry. 

In order to satisfy the growing 

demand, it will become necessary 

for more cocoa growers to switch 

to organic farming methods. As 

interest in healthy sweets 

continues to rise, the availability of 

chocolate that offers organic or all 

natural positioning will be 

desirable as consumers look for 

better-for-you options,” Marcia 

concludes. n 

Mintel 

www.mintel.org 


company news 

57 

WILD Flavors & Specialty Ingredients 

extends its portfolio of natural 

colouring foods 

WILD 

Flavors & 

Specialty 

Ingredients 

(WFSI), is 

extending 

its 

portfolio 

of natural 

colouring 

foods with the addition of products based 

on extracts from pumpkin and a special carrot variety 

containing lycopene. Launched as a celebration of the 

company’s heritage in colouring foodstuff innovation, the 

new products add vivid yellow, orange and green hues to 

various food applications. 

WFSI is launching two new products as it celebrates the 

company’s 30 year history in colouring foodstuff 

innovation from fruit and vegetables sources as a 

response to the continuously growing consumer demand 

for natural products. 

“Naturalness has always been at the core of our business 

and ethos, and we continue to innovate in response to 

evolving consumer demands – staying ahead of current 

trends and offering food and beverage developers an 

advantage in an increasingly competitive market,” says 

Jochen Heininger, vice president of Marketing and 

Product Management, EMEAI, WFSI. 

Our experience began with fruit-based compounds and 

concentrates for non-alcoholic beverages, before 

manufacturing fruit preparations for use in the dairy 

industry, and in confectionery products, baked goods and 

ice creams. In the 1980s, thanks to the growing trend of 

natural and healthy nutrition, WILD began developing 

single ingredients based on natural raw materials. 

Following this path, we worked with elderberry to create 

rich red tones, launching the first coloring food that could 

be purchased either separately for flexible use in final 

applications or as an ingredient within a full-solution 

compound. At the time, the product already fulfilled the 

criteria for current EU guidelines about colouring 

foodstuffs, and the original formulation still remains 

unchanged. 

The new pumpkin-based product rounds off a bright 

portfolio of yellow color shades which also include 

safflower, curcuma and yellow carrot. Combined with 

spirulina, it is used to create varying shades of green, 

according to market demands. n 

Bühler builds innovation campus in 

Uzwil 

To accelerate 

delivery on 

our vision of 

innovations 

for a better 

world and to 

bring the 

benefits of 

the digital 

age to our 

customers, 

Bühler will build an innovation campus in Uzwil, 

Switzerland. This significant investment of over CHF50m 

spent over the next three years demonstrates the 

commitment to strengthen the company’s innovation and 

technology capability in Switzerland. The project will 

commence in Q3 of 2017, completion is expected to be in 

the beginning of 2019. “We aim to drive business growth 

through innovations that contribute to a better future for 

many more generations to come,” says Stefan Scheiber, 

CEO of Bühler. 

For more than 150 years Bühler has grown by delivering 

innovations for a better world. “Sustainability is at the 

core of our innovation and our actions, and with this 

investment we will strengthen our business focus on 

delivering sustainable solutions,” says Ian Roberts, Chief 

Technology Officer of Bühler. Today the company 

significantly contributes to the world’s food system and 

the future of mobility: around 60% of the globally 

harvested grains are processed on Bühler technology; 

around 25% of all engine blocks worldwide are made on 

Bühler Die Casting machines. The disruptive changes in 

business and technology represented by digitalisation, 

the challenges of sustainability, and the need for clean 

mobility are now transforming the industries Bühler 

supports. To seize the opportunities of this 

transformation, the company will establish the finest 

innovation campus in its industry, welcoming the full 

ecosystem of partners, be they customers, start-ups, 

academics, apprentices, suppliers, the young or the 

experienced, to deliver a continuous output of 

differentiated and innovative products and services. 

This announcement is the next step in Bühler’s ongoing 

modernization of the Uzwil site. The program is aimed at 

best-in-class innovation, research, training & education as 

well as production and logistics. With the decision to build 

an innovation campus, including a collaborative centre 

and upgrading technology labs, Bühler is embarking upon 

a new chapter of its company history giving strong 

commitment to Switzerland as a high tech centre and 

innovation driver. n 


58 company news 

An innovative fibre-based food tray – Jospak 

challenges widely used plastic alternatives 

A Finnish startup company Jospak Oy has introduced a novel packaging 

innovation to keep easily perishable food products fresh with minimal 

environmental footprint. Jospak was founded in 2014 to develop and 

commercialise a new packaging solution for the food industry. The 

company’s innovation is a high-barrier fibre-based tray suitable for 

diverse food products which are currently packed in plastic. 

“Our innovation is based on the use of renewable and recyclable fibrebased 

material that is a sustainable alternative for fossil-based solutions. 

Jospak® tray contains 85% less plastic than a regular plastic alternative,” states Ms. Tarja Heikkilä, managing director of 

Jospak. 

The tray consists of a fibre-based tray and a separate multi-layer barrier film. The tray is hermetically sealed with lidding 

film, which makes it suitable for modified atmosphere packaging (MAP). After use, the consumer can peel away the inner 

film liner and dispose of the materials in the dedicated waste streams or recycle it. 

Jospak ® tray comes in one form in three size variants providing common volumes for different food products and readymade 

meal portions. The food tray provides a large printable surface which enables better means for brand and product 

messaging, digitalisation, standing out from the competition, and shelf visibility. It also helps in avoiding the use of the 

additional stickers and paperboard sleeves and therefore reduces packaging materials and related costs overall. 

The company is in the pilot phase with the product, developing the technical functionalities to match the marketdominating 

plastic trays, and identifying the most suitable food product categories for a commercial introduction. Jospak 

has made significant investments over several years in developing the product and the production technology. n 

New Tweedy mixers for test bakeries and laboratories 

Two machines for test bakery and laboratory applications have been added to 

the range of Baker Perkins Tweedy bread dough mixers. The Tweedy 8 and 

Tweedy 20 have maximum batch capacities of 8 and 20kg respectively. 

They are intended for use by high-output bakeries for development work on 

new products; ingredient suppliers working on new formulations to improve 

high-speed mixing; and research organisations studying high speed mixing 

and other aspects of the bread making process. Applications in artisan scale 

bakeries, bagel, pastry and other bakery sectors are also anticipated. 

The small batch size is ideal for research and testing purposes: a viewing port 

in the lid allows progress of the mix cycle to be monitored and process 

parameters can be repeatedly changed to analyse and assess results. For even greater flexibility the batch size may be 

reduced by up to 50% without affecting the process. 

All the important process control features found on the production mixers are incorporated, including variable speed 

control and pressure-vacuum mixing for enhanced texture control. This allows exact replication of the process of 

production scale systems, enabling new product developments to be successfully scaled up to full production. 

The machine is compact with an integrated control panel and mounted on wheels for portability. The mixing bowl has an 

electric tilt mechanism for easy discharge. Control is by an HMI with full process visualisation, and there is network 

connectivity for data capture. 

Tweedy mixing systems are widely used for the complete range of pan and tin bread doughs including white, brown, 

wholemeal, multigrain and mixed rye loaves. The largest has a 385kg batch capacity and an output up to 5,400kg/hr 

while the smallest offers a 170kg batch size and 2,400kg/hr. There is also the Tweedy 50 for small batch production. 

Several integral features make the Tweedy process ideal for many other products, including burger buns, pizza, artisanstyle 

and hearth breads, baguette, focaccia, ciabatta, batter, rye, soda, pita, brioche, breadcrumbs, bagels and sweet rolls. 

The scope is still being extended. n 


company news 

59 

The Spanish market says hello to the Orbit closure 

The universally easy-to-open Orbit ® Closure from CROWN Food Europe, 

a business unit of Crown Holdings, Inc. has debuted in the Spanish 

market on jars of Gutarra’s ‘Tus Primeros’, a premium range of 

preserved vegetables. 

Gutarra, part of the Riberebro Group, has introduced the closure on 

three product lines: Tus Primeros Judias Verdes, Acelgas and Col. The 

closure, which enhances convenience for consumers of all ages, has 

been well-received in the market and has reinforced Gutarra’s three 

decades of leadership in the domestic processed vegetables sector. 

By adopting the Orbit ® Closure, Gutarra has been able to offer a convenient packaging solution to 

time-conscious consumers looking for healthy meal options. According to a survey of 161 consumers conducted with 

Sheffield Hallam University, 55 percent would consider changing brands to benefit from the ease of opening delivered by 

the Orbit ® Closure, with 43% willing to pay extra for the convenience. 

Thanks to the closure’s revolutionary design, opening torque is significantly reduced, making it 60% to 70% easier to 

open than alternative closures. A central, floating panel is vacuum sealed to the jar and an outer ring provides further 

product protection and acts as the opening and re-closing device. Twisting the outer section loosens the ring and allows 

the inner panel to be lifted, breaking the seal from the lining compound without resistance. 

Based on the Orbit ® Closure’s early success in the market and its ease of implementation, the Riberebro Group plans to 

extend use of the closure to additional products in the future. The Orbit ® Closure can run on existing capping machinery, 

and only a few simple change-parts are needed. Glass finishes remain exactly the same as used for standard Twist 

closures. 

Since its initial launch in 2011, the Orbit ® Closure has been adopted by popular and trusted brands across more than 10 

European countries for a wide range of markets and applications. The closure is currently available in 63mm, 70mm and 

82mm diameters. n 

Stable Micro Systems powers up powder flow measurement 

Stable Micro Systems has expanded its portfolio with a rig able to measure the 

flowability of unconfined powders. 

The Unconfined Yield Stress Rig offers manufacturers the ability to understand how 

powders and granular materials respond to pressure. When stored, the weight of 

powder in a container puts pressure on particles on the bottom. It is important that 

powder flows freely after being stored, rather than ‘caking’, which is where 

understanding flowability is useful. Unconfined yield stress is a simple technique that 

can be used to analyse the flow behaviour of many different types of powders and the 

changes in this behaviour with different consolidation stresses and times. 

To conduct the test, the user fills a tube with powder and the rig compresses it. The 

load and container are then removed to leave behind a freestanding column, which is 

then compressed, or consolidated, by a probe until the powder yields. Unconfined 

yield stress has little meaning as a measurement alone as it depends on the 

‘consolidation stress’; a powder more firmly compressed is likely to flow less freely and have a higher yield stress. 

Instead, flow functions of samples are compared, which are determined from the relationship between the consolidation 

stress and the resulting unconfined yield stress. The flow function curve of each sample shows how one factor is affected 

by the other; a steeper gradient highlighting a stronger dependence and, therefore, how flowability is influenced. 

Applications manager at Stable Micro Systems, Jo Smewing, commented: “For industries handling powders on a regular 

basis, understanding their flow behaviour is key for operational and quality purposes. Whether it’s the addition of flour in 

a bread recipe or testing the quality of an eyeshadow, the Unconfined Yield Stress Rig offers an accurate, objective 

measure of powder flow.” 

The assessment of unconstrained powder characteristics is yet another measurement that the Texture Analyser can 

perform on powdered materials, complementing the functionality offered by the Powder Flow Analyser. n 



FrieslandCampina Kievit announces dairy solutions for 

single-serve coffee capsules & pods 

FrieslandCampina Kievit, one of the leading global manufacturers of beverage 

and food ingredients, has developed a range of premium dairy-based solutions 

for capsules that promises the rich taste and appealing appearance consumers 

are willing to pay a premium for. With the launch of the new Vana®-Cappa 

range, FrieslandCampina Kievit continues its mission to create moments of 

indulgence for consumers. 

Coffee enthusiasts are increasingly seeking to replicate at home the quality and 

variety of choices offered by coffee shops. This is reflected in the global volume 

growth of 8.5% of the single-serve coffee pod market and the increase of 9% in 

the number of milk-based single-serve coffee pod introductions in 2016, compared to the year before. 

The ‘milky part’ providing creaminess, in the form of both dairy and non-dairy alternatives, has substantially gained 

popularity, which created the demand for a variety of coffees such as cappuccino, café latte and latte macchiato. 

The out-of-home experience is now looking to be replicated in-home as well, with preferences shifting from multi-serve to 

single pod, and black coffee to Italian-style specialties. This steady growth is set to continue in the years ahead, with 

single-serve expected to grow 25% by the year 2021. 

Commenting on the launch, Charll van Veen, Sales Manager Single-Serve Brewing Systems at FrieslandCampina Kievit, 

said: “Coffee preferences vary enormously throughout the world. Offering consumers rich taste and appealing 

appearance comes down to understanding the many factors that influence purchasing habits, like creaminess, milkiness, 

colour, foam height, texture and intensity of the coffee flavour. Our portfolio of dairy-based solutions for single-serve 

brewing systems embraces this diversity.” n 

SVZ triumphs in inaugural EcoVadis sustainability 

awards 

Premium fruit and vegetable ingredients supplier, SVZ, has been crowned 

‘best CSR performer’ in the food and beverage category at the first 

EcoVadis Sustainability Leaders Awards. Celebrating excellence in 

sustainability practices across the world, the awards ranked SVZ as the 

strongest performing company in the category. 

SVZ won the accolade for its efforts in four areas: environment, labour 

practices, fair business practices and sustainable procurement. The 

company scored highly for its sustainability standards across diverse criteria, such 

as energy consumption, working conditions and sustainable agricultural practices across its supply chains, among others. 

The award win follows SVZ’s coveted EcoVadis Gold rating for excellence in sustainability in 2016, meaning it ranks in the 

top two percent of all businesses evaluated. 

Jobien Laurijssen, sustainability manager at SVZ, comments, “We’re delighted to have been recognised by EcoVadis in 

the Sustainability Leaders Awards. Sustainability is absolutely integral to our business, and our initiatives to date have 

proved very successful, including our farmer training programme – helping to implement best practice and maximise 

sustainability. Maintaining an efficient supply chain means that every member of SVZ and its network of growers is 

continually looking to improve environmental performance while working to the highest quality and safety standards. 

“From processing at source to reducing pesticide use and supporting water management programmes, we will continue 

this positive work for many more years to come, to not only benefit our employees and local communities, but further 

afield, too.” 

Constantly working to improve its sustainable agricultural principles, SVZ joined farmed-owned co-operative Royal Cosun 

in 1986 and is committed to a wide range of successful CSR initiatives to maximise positive value creation in its supply 

chains. In 2010, the company set a target to reduce energy consumption by 20% by 2020 across all its operations. SVZ 

also outlined its new structured CSR programme in 2014, built around the core pillars of sustainable agriculture, efficient 

operations and valuing people. n 


company news 

61 

DSM research reveals untapped market 

opportunity for maternal nutrition 

products 

DSM Nutritional 

Products unveiled the 

results of a new 

survey into maternal 

supplement usage 

behavior in pregnant 

women and new 

mothers with children 

of up to two years old 

at Vitafoods Europe 

2017. The findings 

from 1,216 

respondents across 

Europe revealed that supplement intake peaked 

during pregnancy and very early motherhood, with 87% of 

respondents reporting consumption of vitamin supplements 

or fortified products whilst pregnant and 75% purchasing in 

the first six months post-partum. 

The survey asked participants about usage rates of 

essential micronutrients such as vitamins A, D and E 

before, during and after pregnancy. The results show that 

products featuring vitamin D were most popular, with 78% 

of those questioned taking a supplement or fortified 

product featuring the ‘sunshine vitamin’. 

Primary drivers for supplement usage were found to vary 

across the surveyed countries. Traditional influences, such 

as recommendations from a doctor, continued to play a 

significant role in Spain and Poland. However, it is clear 

that online media is becoming an increasingly important 

source of influence for women, with the survey revealing a 

particular preference towards this platform in Germany, 

where ‘mums’ community websites are very popular. 

The results also pinpoint consumer preferences over 

supplement formats, with women from all countries 

preferring capsules and tablets over other formats, such as 

dry powder milk. When surveyed on new supplement 

concepts developed by DSM, women were found to favour 

softchews and emulsions – particularly in Spain, with 

emulsions valued for their uniqueness on the market. 

Maria Pavlidou, Head of Communications Human Nutrition 

and Health EMEA at DSM Nutritional Products, said of the 

findings: “These results point towards an untapped 

demand for products developed specifically for pregnant 

women and new mothers. For example, fortified foods for 

pregnant women were appealing but these are not 

currently available on the EMEA market. This represents a 

potential opportunity for manufacturers and is an example 

of how DSM’s ongoing investment into consumer insights 

can support its customers with product development.” n 

PANalytical announces Epsilon Xflow 

for monitoring liquid-based processes 

At the 8th World 

Conference on 

Sampling and 

Blending (WCSB8), 

in Perth, Western 

Australia, 

PANalytical, world’s 

leading supplier of 

analytical X-ray 

instrumentation 

and software, announced the new Epsilon Xflow system. 

This new on-line solution is made for the continuous 

analysis of the elemental composition of any liquid, 

providing real-time feedback from a production process. 

The Epsilon Xflow can be incorporated in many different 

process streams in a wide range of industries such as 

mining and metals or the production of petrochemicals, 

polymers or food. Predefined conditions can be closely 

monitored, enabling an immediate reaction to any change, 

in this way avoiding waste and unnecessary expenses. 

Together with PANalytical specialists, customers will 

determine the positions in their processes, which can 

profit most from Epsilon Xflow. For example in the 

petrochemical industry the system can analyse sulphur in 

fuel even at concentrations lower than 10mg/kg at many 

stages of the production process. At the same time low 

concentrations of vanadium and nickel, which may be 

harmful to the refinement process, can be determined. 

Industries will be able to closely check their waste water 

for hazardous compounds; a task becoming increasingly 

important with the obligation to comply with stringent 

environmental regulations. 

The analytical core of Epsilon Xflow employs proven 

energy dispersive X-ray fluorescence (EDXRF) 

technology, which is robust and non destructive with low 

detection limits and highly accurate and reproducible 

analysis results. Elements from sodium up to americium 

at concentrations from a few ppm to 100% can be 

analyzed. Almost any liquid can pass through the flow cell 

across the detector which has a leakage protector in 

place. The system can be tailored to any customer’s 

needs with optional sample conditioning and common 

interfaces to manufacturing execution systems. 

“Real-time monitoring of a production process is an 

essential tool for avoiding waste and achieving more costeffectiveness. 

With Epsilon Xflow we now offer this 

possibility for the on-line analysis of most liquid 

products,” says Mark Pals, PANalytical’s manager of the 

Priority Lane group. “Together with the customer we will 

analyse the production process and find the most 

profitable locations for on-line monitoring.” n 



Frutarom creates a sustainable supply chain for 

organic rosemary ingredients 

Frutarom Food Protection Business Unit expands its organic oxidation 

management solutions line with an organic rosemary extract designed 

to prevent oxidation and increase shelf-life of food products. This 

natural Mediterranean botanical has been made possible through 

collaboration between Hishtil Nurseries in Israel and organic farmers 

in Spain. 

A rising demand for natural and organic oxidation management 

solutions encouraged Frutarom to seek expertise in growing organic 

rosemary and incorporating its active ingredients, carnosic and 

rosmarinic acids, into food formulation to naturally increase shelf life 

of foods and beverages. 

“We’ve eagerly responded to the demand to increase our offerings of organic ingredients in addition to our full line of 

natural products,” stresses Yoni Glickman, President of Frutarom Natural Solutions. “While it takes a considerable 

investment of time and resources to do it right, through the collaboration with Hishtil Nurseries and Spanish farmers, we 

have succeeded in creating a sustainable supply chain for this ‘farm-to-fork’ organic product, increasing value to 

consumers and serving a growing circle of customers.” 

Rosemary is a plant with some of the greatest anti-oxidative potential. Native to the Mediterranean region, it is the 

source of powerful natural protection from free-radical damage. Carnosic and rosmarinic acids can be concentrated 

naturally using modern technology and yielding the full variety of rosemary extract ingredients available today. 

“The challenge of staying close to nature involves high standards, with multiple protocols and certifications,” adds 

Glickman. “But by putting the process through a detailed traceability approach and methods, Frutarom is able to take the 

lead in this complicated approach to providing the highest quality in organic solutions.” added Glickman. n 

Cargill launches Seabrid 

Dairy manufacturers can now achieve premium texture with a reliable 

supply of sustainably sourced ingredients for their gelled dairy 

desserts. 

The latest addition to Cargill’s Satiagel range, Satiagel ADG 0220 

Seabrid is based on Seabrid, a new and innovative type of 

carrageenan extract. Derived from 100% cultivated seaweed via a 

new technology, Seabrid carrageenan offers a cost-efficient 

texturising solution with a hybrid-like functionality. This allows 

Satiagel ADG 0220 Seabrid to deliver outstanding firmness, 

creaminess and body to any gelled dairy dessert formulation, such 

as flan, custard and crème caramel. 

Satiagel ADG 0220 Seabrid carrageenan provides an innovative solution with a reliable supply of 

sustainably sourced ingredients, in line with Cargill’s sustainability approach. Through unique technological capabilities, 

Cargill is able to use 100% cultivated seaweed, as opposed to wild seaweed, enabling premium texture at an attractive 

price. 

“Cargill’s team of experts are continuously developing innovative ideas to stimulate the market for carrageenans. Being 

an industry leader in dairy applications, we work closely alongside our customers throughout the complete product 

development process,” says Xavier Martin, global seaweed product manager for Cargill Starches, Sweeteners & 

Texturisers. “With consumers demanding premium quality at affordable prices in dairy desserts, we saw an opportunity 

for Cargill to revitalise this important market segment.” 

“Texture is receiving more attention lately, since it is such a strong deciding factor in consumer taste preferences,” says 

Anne-Laure Rouger, dairy application specialist for Cargill Starches, Sweeteners & Texturisers. Industry forecasts 

indicate the demand for chilled and shelf-stable desserts will continue to grow in Europe, with the Middle East and Africa 

being the fastest growing region (Euromonitor, 2017). n 


company news 

63 

Bosch opens customer solutions centre for vertical 

packaging opened in the Netherlands 

Bosch Packaging Technology opened its new customer solutions centre for 

Weert, the Netherlands, during interpack 2017 to help food and non-food 

producers maximise the value of their operations when selecting a 

complete vertical system solution for their packaging operation. At the 

centre, Bosch displays a selection of systems for the confectionery, 

chocolate, nuts, snacks and powder industries, while the company’s 

experts are also available for on-site consultation. The new interactive 

microsite www.solutions4value.com allows users to explore Bosch’s 

systems capabilities and book a visit to the customer solutions centre at their convenience. 

“The opening of the centre at our Weert site marks a new era in customer relations and service for Bosch,” says Leon van 

de Wiel, general manager at Bosch Packaging Technology. “Well known for our bespoke vertical packaging equipment 

that is used in the most challenging applications, we are now applying decades of experience and expertise to developing 

standardised, almost ‘off-the-shelf’ system solutions for value. We are linking Bosch’s proven standard modules into 

complete solutions for specific industries such as confectionery, bakery, snacks and powders, and various requirements 

from high-hygiene to entry-level automation. The ultimate benefit of a single point of contact for the entire system makes 

this approach ideal for producers of all sizes.” 

Confectionery and nuts 

The new customer solutions centre displays three standardized system solutions for nuts and confectionery 

manufacturers, depending on their key production and marketing objectives. For producers looking for shelf differentiation 

and convenience at the point-of-sale, the system solution with stand-up bag styles in shelf-ready cases is showcased. For 

those looking for maximum bag and case style flexibility to address ever-changing consumer tastes, there is the flexible 

system solution offering nine bag styles in various cases. If speed is required, then the efficient system solution equipped 

by the vision-guided robot is able to pack up to 500 pillow bags per minute. 

Powders 

For manufacturers of various powder products, such as baking, infant milk, flour, soya, maizena and non-food powders, 

there is a choice between the entry-level system solution and a high-hygiene option. Thus, Bosch delivers solution for 

customers taking the first steps in automation or striving to meet demanding food safety standards. 

Snacks 

In the customer solutions centre, Bosch has also combined its own wide portfolio for snacks with offerings from Kliklok- 

Woodman, acquired by the company in 2015. On display is Woodman’s legendary reliability system solution, which is 

specifically configured for the efficient packing of salted snacks, such as potato chips and tortillas, while crackers and 

cookies producers can benefit from Kliklok’s protective system solution for snacks that require gentler handling. n 

Ganeden receives FDA GRAS on probiotic-derived 

immune health ingredient: Staimune 

Ganeden, already known as a leader in probiotic technology, has used its 

patented probiotic strain to develop an immune health ingredient: 

Staimune. The new ingredient utilises the cells of the probiotic 

GanedenBC30®to support immune health, at cost effective inclusion 

levels. Available later this summer, Ganeden anticipates Staimune to be 

an industry-changing development. 

Officially identified as ‘Inactivated Bacillus coagulans GBI-30, 6086’, Staimune’s ease of formulation opens up new 

opportunities in functional foods and beverages—most importantly in shelf-stable beverages and high-water-activity 

products. Staimune is FDA GRAS, non-GMO, organic compliant and kosher, making it extremely accessible for use in a 

vast amount of applications. 

Multiple peer-reviewed and published studies show the immune health benefits of GanedenBC30 cells, with additional invitro 

and human clinical studies on Staimune currently underway. n 



Symrise wins sustainability award 

As part of the DQS Sustainability Conference held in Düsseldorf on 

this May, the fragrance and flavouring manufacturer Symrise was 

recognised with the German Award for Excellence for international 

social commitment. The globally operating Group headquartered in 

Holzminden impressed the panel with its social commitment in 

developing and emerging countries. In addition, the audience 

awarded a prize for the most impressive sustainability short film. 

Symrise received 51% of the votes for its vanilla video about its 

commitment in Madagascar. 

With the German Awards for Excellence, DQS annually recognizses companies that assume a leading role in the 

area of sustainability. The awards are conferred in 15 different categories for corporate social and environmental 

responsibility. The goal is to encourage a greater commitment to sustainability among businesses. 

Society Engagement International 

This year, Symrise received the German Excellence Award in the Society Engagement International category. The award 

recognises international projects that promote the dialogue between companies and society and strengthen weaker civil 

societies in certain regions. Symrise received the award for its commitment to grower communities in developing and 

emerging markets like Madagascar and Ecuador, where important raw materials for the flavor and fragrance market such 

as vanilla, vetiver and other tropical plants are grown. In cooperation with international and regional aid organisations, 

other companies and government agencies, Symrise promotes stable living conditions, education and health for the people 

and preservation of the local biological diversity. 

“Social engagement at a local level in developing countries is not an optional extra for us, rather it is a decisive component 

of our economic success,” says Hans Holger Gliewe, CSO at Symrise. “Supporting the local people ensures our long-term 

growth and enhances our efficiency.” 

Audience award sustainability short film 

In addition, the audience awarded a prize to the film they judged to be the most convincing on the topic of sustainability. 

And Symrise was able to do so. The company, based in Lower Saxony, Germany, received 51% of the votes for its entry 

about its work in Madagascar. The film reported on the lives and work of small-scale vanilla farmers in Madagascar, whose 

main source of income is vanilla. 7,000 small-scale farmers produce high-quality crops for Symrise. In order to improve the 

lives and prospects of farming communities in Madagascar, Symrise recognised the need for an integrated sustainable 

approach for the farmers and therefore introduced a range of progressive measures regarding health care, education and 

diversification of crops. 

“We are delighted that our schooling program and other initiatives have made a real contribution to life in Madagascar,” 

explains Hans Holger Gliewe, CSO at Symrise. “The vanilla farmers and their families now have the opportunity to improve 

their standard of living in the long term. In this way we are generating added value for all parties in the supply chain, 

starting from the origins of the raw materials.” n 

NiceLabel’s growth strategy among top ten in Europe 

NiceLabel, the world’s leading developer of label and marking productivity 

software solutions, was selected among the top ten European companies with 

the most successful growth strategy at the European Business Awards final. 

The European Business Awards, Europe’s largest business competition, is set 

up to celebrate business excellence and best practice in the European 

business community. 33,000 businesses from 34 countries were engaged in 

the competition, sponsored by RSM and supported by business leaders, 

academics and political representatives from across Europe. 

Following a year-long journey, an independent judging panel selected 110 best European companies in 

11 categories, including The ELITE Awards for Growth strategy of the Year. At the gala final in Dubrovnik on May 4th, 

NiceLabel was awarded as one of ten Europe’s most dynamic and exciting businesses for its active demonstration of the 

core values of the European Business Awards: success, innovation and ethics, and an international organic growth 

strategy that has achieved outstanding levels of sales, profit and market share improvement. n 


diary dates 

65 

DIARY 

DATES 

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

and the latest research, products and technologies on the 

marketplace today. 

IPC2017 

20–22 June, Budapest 

www.probiotic-conference.net 

Probiotics are nonpathogenic live 

microorganism that can provide a 

diverse health benefits on the host. 

Prebiotics are non-digestible fibre 

compounds that induce the growth or 

activity of microorganisms. Taking 

probiotics plus prebiotics could bring 

diverse types of health benefits. By 

attending the International Scientific 

Conference on Probiotics and Prebiotics 

you will have a chance to expand your 

ideas on recent advances made in the 

science of probiotics, highlighting their 

current and future roles in maintaining 

health and preventing diseases. 

SNACKEX 

21–22 June 2017, Vienna 

www.snackex.com 

SNACKEX is organised by the European 

Snacks Association (ESA) and is the 

only savoury snack and snack nuts 

event in Europe serving as the preeminent 

business meeting place for the 

whole industry. SNACKEX brings 

together all stages of the demand and 

supply chain providing a unique 

opportunity to buy, sell and network 

with top management, qualified buyers 

and key decision-makers. Attendees 

have numerous opportunities to interact 

with peers and like-minded individuals 

from around the world both at the 

exhibition and during the social 

functions which are an integral part of 

the event. 

IFT 

25–28 June 2017, 

Las Vegas 

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 

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. 

Pack Expo Las Vegas 

25–27 September, 

Las Vegas 

www.packexpolasvegas.com 

Sustainability, efficiency and product 

safety are among the top issues to be 

addressed with the latest packaging 

technology at PACK EXPO Las Vegas 

produced by PMMI, The Association of 

Packaging and Processing Technologies. 

Co-located with the Healthcare 

Packaging EXPO, the event is expected 

to host 30,000 attendees, including 

5,000 international visitors from more 

than 125 countries, and 2,000-plus 

exhibiting companies that will span 

nearly 900,000 net-square-feet of an 

almost sold-out exhibition floor. In 

addition to the technology on display on 

the show floor, PACK EXPO Las Vegas 

will offer a host of educational and 

networking opportunities, as well as 

industry specific events. 

SupplySide West 

25–29 September 2017, 

Las Vegas 

https://west.supplysideshow.c 

om/en/home.html 

SupplySide West brings together more 

than 15,000 ingredient buyers and 

suppliers from the dietary supplement, 

beverage, functional food, personal care 

and sports nutrition industries. 

SupplySide West is all about the science 

and strategy around the development of 

finished products that drive the global 

business economy. Join us this year to 

learn about new trends from over 1,000 

exhibitors and 140 hours of educational 

and conference programming. 


66 diary dates 

Polagra Tech 

2–5 October 2017, 

Poznan 

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

/about_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 

www.anuga.com/anuga/index- 

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 

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 

Gulfood 

Manufacturing 

31 October – 2 

November, Dubai 

www.gulfoodmanufacturing.co 

m/ 

Find world-class solutions that will solve 

your production challenges. Source from 

over 1,600 global suppliers and leading 

implementation partners in your sector. 

Whatever you produce, Gulfood 

Manufacturing will help you do it faster 

and more profitably. In addition, 

delegates will hear from an extensive 

line-up of international industry experts 

providing valuable insights at an 

extended series of conferences – F&B 

Innovation, Next Generation 

Manufacturing, Beverage 

Technology and Food Logistics. 

Fi Europe 

28–30 November 2017, 

Frankfurt 

www.events.ubm.com/event/3 

550/fi-europe 

Launched in 1986, Food ingredients 

Europe (Fi Europe) is the global meeting 

place for all stakeholders in the food 

ingredients industry. Over 500,000 people 

have attended these shows over the 

years, with billions of Euros of business 

generated as a result. Fi Europe is held 

biennially in a major European city. It 

brings together the world's leading food 

and beverage suppliers, research and 

developement, production and marketing 

specialists and showcases the most 

diverse range of new and innovative 

ingredients and services. 

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foodeurope examines the food and beverage manufacturing industries in Europe. 

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

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

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

issues within the following main sections: 

INGREDIENTS PROCESSING & PACKAGING ANALYSIS & CONTROL 

ISSUE 3 2017 

PUBLISHED: AUTUMN 

Special Features: PackExpo – Las Vegas, September; 

SupplySide West – Las Vegas, October; Gulfood Manufacturing, 

October/November 

COPY: MID AUGUST PUBLISHED: EARLY SEPTEMBER 

INGREDIENTS 

> Health benefits by market sector 

> Ingredients for texture and appearance 

> Dairy and confectionery trends 

> Condiments in the spotlight 

> Fruit and vegetable ingredients 

> The role of enzymes 

> Consumer demands 

PROCESSING & PACKAGING 

> The latest in extrusion technology 

> Heat exchangers 

> Hygiene and compliance with HACCP 

> Energy saving in the processing plant 

> Power units 

> Containers for juices and dairy products 

> Processing plants 

> The logistics of pack design 

ANALYSIS & QUALITY CONTROL 

> Innovations in analysis techniques 

> Food safety research 

> Contamination and risk avoidance 

> Laboratory analysis 

> The changing regulatory landscape 

www.foodmagazine.eu.com

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