Issue 2 2018

foodeurope
INGREDIENTS PROCESSING & PACKAGING ANALYSIS
THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE
www.foodmagazine.eu.com
ISSUE 2 20018
FEATURING
Vitafoods Europe
and IFT 2018
previews

foreword
03
foreword
Front cover picture
courtesy of Taiyo
Welcome to the second edition of
foodeurope 2018.
As ever, we have a bumper round-up of
innovative products that will be showcasing
at Vitafoods Europe this year. We hope that
the show will give you and your companies
new ideas to develop your businesses going
forward. I look forward to meeting some of
you there next week.
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
Printer: Gráficas Díaz Tuduri, S.L.
Tel: +34 94 4217453
While the publishers believe that all information contained in this
publication was correct at the time of going to press, they can accept no
liability for any inaccuracies that may appear or loss suffered directly or
indirectly by any reader as a result of any advertisement, editorial,
photographs or other material published in Food.
In our ingredients section we have some
highly informative articles. For example, DuPont Nutrition & Health
introduces CHOOZIT ® SWIFT 600 and CHOOZIT ® AMERI-FLEX
Cheese Cultures. These have been developed to solve productivity and
cheese quality needs for industrial-sized cheese makers. The starter
cultures were sampled in pizza cheeses and other unique food demos
at the International Cheese Technology Exposition.
We also have an excellent article from Goodmills Innovation ‘Ancient
Grain 2.0: Indulgence for sensitive eaters’. Digestive health is a muchdiscussed
topic in the food sector. But when it comes to baked goods
and their effects on the digestive system, the main focus is on the
health advantages of high fibre whole grains over refined grains.
In processing and packaging we have some new innovations. For
example, Stable Micro Systems discusses a new rig to enable enable
food manufacturers to measure the flowability of compacted powders,
such as flour, cocoa powder, starch and more, quickly and easily.
This is followed by another show preview: IFT2018. Envision what the
very best minds involved in the science of food can achieve when they
work together: providing each and every person on the planet with a
safe, nutritious, and sustainable food supply. Since 1939, IFT has been
advancing the science of food and its application across the global food
system.
In analysis & control we have some very informative articles from
industry experts: for example, the Viciunai Group has been expanding
both in terms of new markets and assortment. A push on such
nonsurimi products as smoked salmon, pelagics, frozen and breaded
whitefish or even gyoza bites is going to be only stronger in the next
several years.
Our next edition will focus on FachPack, Pack Expo, Gulfood
Manufacturing and SupplySide West. If you are involved in these
shows, please let me know.
I hope you find this edition of foodeurope interesting. Please let me
have your feedback.
Juliet Hoskins
Editor
The contents of this publication are protected by copyright.
All rights reserved.
www.foodmagazine.eu.com issue two | 2018

04
contents
08
12
Industry News
A round-up of industry news
Vitafoods Europe
With consumer awareness of functional nutrition higher than ever, and science and technology driving exciting new innovations,
the future for nutraceuticals is looking bright. In fact, a survey by the organisers of Vitafoods Europe –
which takes place between 15 and 17 May 2018 in Palexpo, Geneva – shows that 92% of industry professionals feel
either quite positive or very positive about the future for their company (up from 88% last year).
www.vitafoods.eu.com
18
30
32
36
39
41
Ingredients
Lonza Consumer Health and Nutrition to present cutting-edge delivery solutions for science-backed ingredients
Lonza Consumer Health and Nutrition is bringing new innovation through ‘function and form’ to Vitafoods Europe
2018 via its latest ingredients, delivery systems and finished product formulations for the nutraceuticals industry.
Following Lonza’s recent acquisition of Capsugel, Lonza Consumer Health and Nutrition is combining its sciencebacked
ingredients with cuttingedge dosage forms.
Lonza
DuPont Nutrition & Health introduces CHOOZIT ® SWIFT 600 and CHOOZIT ® AMERI-FLEX Cheese Cultures
DuPont Nutrition & Health has launched the latest innovations from the DuPont Danisco ® range of ingredients:
CHOOZIT ® SWIFT 600 and CHOOZIT ® AMERI-FLEX. Developed to solve productivity and cheese quality needs for
industrial-sized cheese makers, these starter cultures were sampled in pizza cheeses and other unique food demos at
the International Cheese Technology Exposition April 17–19 in Milwaukee, Wis.
DuPont Nutrition & Health
Ancient Grain 2.0: Indulgence for sensitive eaters
Digestive health is a much-discussed topic in the food sector. But when it comes to baked goods and their effects on
the digestive system, the main focus is on the health advantages of high fibre whole grains over refined grains.
However, for a growing number of consumers, bakery products in general pose a challenge: digestive issues arise
when they consume wheat – whether it’s refined or whole.
Goodmills Innovation
Presenting the power of Ubiquinol
Food Europe meets Filip Van hulle, Senior Manager at Kaneka’s Quality of Life Division, to find out why the Japanese
supplier believes Ubiquinol will be the next big thing in sports nutrition.”Kaneka will be shining the spotlight on
Ubiquinol at this year’s Vitafoods exhibition. Can you tell us why you have chosen this particular ingredient as your
focus?”
Kaneka
A new approach to starch-free gummy production
Gummies with active ingredients are on trend. Today, millions of consumers have turned to gummies as a convenient
and healthy dietary supplement. Using the new Fast Forward Process technology, GELITA, Hänsel and WDS now
present a revolutionary method to manufacture gelatine gummies in one hour creating new opportunities to
participate in the global fortified gummies trend, as well as a large confectionery market.
GELITA AG
Bergamot à la Symrise
For Symrise, responsible operations and business success go hand in hand. To achieve its sustainability objectives,
the company has first turned its attention to its more than 10,000 raw materials sourced from all over the world,
among other things. The Group promotes high environmental and social standards, efficient production, sustainable
raw materials and the protection of biodiversity.
Symrise AG
www.foodmagazine.eu.com issue two | 2018

Grillin’ me softly
naturally delicious. sustainably good. totally on trend.
—
Our food ingredients for authentic food taste and a
clean label. It excites even the most discerning consumers.
Would you like that too? Talk to us.
www.symrise.com

06
contents
44 Advancing the science of food: IFT2018
Envision what the very best minds involved in the science of food can achieve when they work together: providing
each and every person on the planet with a safe, nutritious, and sustainable food supply. Since 1939, IFT has been
advancing the science of food and its application across the global food system by creating a dynamic forum where
individuals from more than 90 countries can collaborate, learn and grow, transforming scientific knowledge into
innovative solutions for the benefit of people around the world.
www.ift.org
47
48
50
51
52
56
58
Processing & Packaging
Blackmer ® featuring pumps and compressors for liquid terminal applications at ILTA 2018
Blackmer ® , part of PSG ® , a Dover company and a global leader in positive displacement, regenerative turbine and
centrifugal pump, and reciprocating compressor technologies, is pleased to announce that it will be exhibiting at the
International Liquid Terminals Association (ILTA) International Operating Conference and Trade Show on June 11–13 in
Houston, TX, USA.
Blackmer
Origin labelling of food a boost for local economies and sustainable development
Food products registered with a Geographical Indication (GI) label boast an annual trade value of over US$50 billion
worldwide. Such products have specific characteristics, qualities or reputations stemming from their geographical
origin.
Food and Agriculture Organization of the United Nations (FAO)
Bosch launches efficient vertical packaging system for ground coffee at Specialty Coffee Expo
Cost-effective twin tube on single frame doubles output on small footprint. Up to 300 high-quality pillow bags per
minute to address market growth. Integrated checkweigher reduces product waste
Bosch
New Stable Micro Systems Rig improves efficiency in ingredient handling
One of the world’s leading texture analysis experts, Stable Micro Systems, has developed a new rig to enable food
manufacturers to measure the flowability of compacted powders, such as flour, cocoa powder, starch and more, quickly
and easily.
Stable Micro Systems
Analysis & Control
Food regulations, compliance and ROI
The food sector is one of the most regulated industries in the world. These regulations take the form of food safety,
weight, labelling and commercial legislations that aim to ensure only safe packaged foods are available for purchase
and that consumers are not misinformed or misled. Underpinning this, global standards agencies certify manufacturers’
food safety schemes to facilitate trade in certain countries.
Mettler Toledo
Giract Award – Promoting Flavour Research amongst PhD Students in Europe
Many of the major, global players in flavour and flavour ingredient production are located in Europe where they make a
significant contribution to national economies through their production and R&D activities. Flavour and flavour
ingredient production, and flavour R&D, also involve many smaller companies who contribute specific expertise and
products to the larger companies. There are also many large and small European companies who use flavour
technology to develop their own unique food and beverage products.
Giract
Constantly streamlined quality assurance – at the heart of Viciunai expansion in Europe
Viciunai Group has lately been expanding both in terms of new markets and assortment. One of the largest surimi
manufacturers on the planet has been diversifying its product portfolio for the last several years. A push on such nonsurimi
products as smoked salmon, pelagics, frozen and breaded whitefish or even gyoza bites is going to be only
stronger in the next several years.
Viciunai Group
61
Company News
67
Media Plan – Issue 3 2018
www.foodmagazine.eu.com issue two | 2018

08 industry news
No impact of low calorie sweeteners on
appetite and ‘sweet tooth’, according to
a new study comparing low calorie
sweetened drinks with water
A new randomised controlled trial by
Fantino et al, conducted among 166
healthy French adults and which
examined the short- and longer-term
effects of low calorie sweetened
drinks versus water on appetite and
food intake in ‘naïve’ consumers and
after a habituation period, is of
particular importance as it provides evidence in response
to the questions raised around the use of low calorie
sweeteners by people who are not frequent consumers
and its impact on appetite, the desire and consumption of
sweet foods, when compared for example to water. The
study found no increase on selection and consumption of
sweet foods and no effect on appetite, hunger, fullness,
and desire-to-eat ratings, compared to water and
following both acute and longer-term exposure.
In the context of the debate about low calorie sweeteners
and any effects on preference for sweet taste, Prof
Fantino clarified that: “Contrary to what is frequently
claimed, with regards to the effects of intense sweeteners
on eating behaviour, ‘sweet does not necessarily call for
sweetness’. In our study, for both types of consumers,
drinking low calorie sweetened beverages did not lead to
an increase in their preference for sweet foods over salty
foods, nor did they change their food choices or their
feelings of hunger and satiety.” ■
Major step forward on food
consumption data
EFSA has published a new
release of its
Comprehensive European
Food Consumption
Database, which for the
first time includes data
collected under EFSA’s EU
Menu project. The updated
database consists of the
most recent data collected in Member States
covering more population groups and new food
categories, such as energy drinks.
The EU Menu project aims to increase the quality, detail
and harmonisation of data collected in Member States,
covering all age groups from three months to 74 years.
This makes the data easier to compare.
Since 2011 EFSA has provided financial support and
guidance on data collection to 21 countries under the EU
Menu umbrella.
All data contained in the database are now classified
according to FoodEx2, a system which now provides a
more detailed and precise description of foods and
beverages consumed across the EU than the previous
version.
Sofia Ioannidou, manager of the EU Menu project, said:
“Making available harmonised and detailed data on food
consumption across the EU has been one of EFSA’s longstanding
goals. Today this has become reality thanks to
the hard work of Member States.” ■
AVMA approves global food security policy
The American Veterinary Medical Association (AVMA) board of directors approved the
association’s first global food security policy during their April 5–6 meeting.
The new policy complemented the theme of this year’s World Veterinary Day, April 28,
promoting the role of the veterinary profession in sustainable development to improve
livelihoods, food security and safety.
“Veterinarians have always been key to ensuring a safe and abundant food supply around the
world,” said Dr. Michael Topper, president of the AVMA. “This policy commits the AVMA to
bring together different groups with diverse areas of expertise to establish public and private
stakeholder partnerships to achieve global food security.”
The policy was written by the AVMA Committee on International Veterinary Affairs following the AVMA 2017 Global Food
Security Summit.
The AVMA Food Safety Advisory Committee supported the adoption of this new policy through a written statement:
“Veterinarians, as individuals and as members of associations, play a vital role in food security through their education and
professional support of large-scale farmers and smallholders; work on disease-eradication programs; roles in ensuring
good biosecurity; public health interventions for food safety; research; capacity building; and as a source of expert advice
and opinion for governments, the media, consumer groups and the public.”
Dr. Topper said the AVMA policy uses the Food and Agriculture Organisation of the United Nations (FAO) definition of
Global Food Security. ■
www.foodmagazine.eu.com issue two | 2018

industry news
09
Global avocado market revenues to
set to grow
Transparency Market
Research (TMR), in
its recent outlook
entitled, ‘Avocado:
Global Industry
Analysis and
Opportunity
Assessment 2018-
2026’, projects that
in terms of value,
the global revenue
of the avocado
market will expand at a CAGR
of 5.9% during the eight-year forecast period. In terms
of revenue, the global avocado market is estimated at
around US$13,600mn by the end of 2018 and is
anticipated to reach US$ 21,561.8mn by the end of
2026.
By nature, the market is segmented into organic and
conventional. The conventional segment is expected to
dominate the global avocado market in terms of both
value volume owing to its low production cost and
labour input. By form, the global avocado market is
segmented into raw and processed. The raw segment
is expected to dominate the global avocado market
over the forecast period resulted from the larger fresh
avocado demand in retail. The processed segment is
further classified into oil, guacamole, puree and other
sub-segments. Oil and guacamole are anticipated to
account for major revenue shares in the processed
avocado segment.
By distribution channel, the avocado market is
segmented into direct and indirect. The indirect
segment is accounted to be the largest volume share
owing to the large retail demand for avocado fruits. The
indirect segment is further sub-segmented into storebased
retailing and e-retailers. The store-based
retailing is comprised of hypermarket/supermarket,
convenience stores, independent small grocers, and
other store-based retailing. By end-use, the global
avocado market is segmented into food & beverage
industry, retail, cosmetics and personal care, and other
end-user industries. The source, the global avocado
market is segmented into hass, reed, fuerte, and other
avocado sources.
In terms of revenue generation, Latin America and
North America currently account for a collective share
of over 60% in the global avocado market value. Europe
and Asia Pacific tend to witness almost similar growth
in terms of volume. Whereas, MEA is expected to form
a strong domestic market for its avocado production. ■
Source: Transparency Market Research
Consumers don’t notice on-pack
sustainable messaging
Consumers say that
sustainability influences
their purchases but most
don’t notice sustainability
branding on packaging,
according to a new study by
QuadPackaging (QP) and
Package InSight, a
Clemson University
partner. The research
examined whether or not
shoppers’ behaviours are
influenced by a visual
sustainability rating system placed on the front
of packaging.
Ninety-two percent of the study participants did not notice
sustainability logos on the packages despite 53 percent of
participants saying that a simple rating system would impact
their purchase and over 40% claiming sustainability influences
their buying decisions.
“These results are not surprising if you take into account the
barrage of logos, seals and stamps found on consumer
package goods claiming some form of sustainability,” said
Paul Nowak, senior director of sales strategy and business
development at QP, a division of Quad/Graphics. “Consumers
have become numb to all the messaging on packaging which
hinders the penetration of sustainability claims.”
Package InSight, which studies package performance,
consumer attention and shelf impact, conducted the research
in Clemson’s retail lab. QP and Package InSight collaborated
to create generic packaging for food, beverage and health
categories and a sustainability logo that replicated an
inspection or grading concept – similar to the A-B-C grading
of restaurants and the idea of validation of that grade by a
larger industry association (eg. Craft Brewer Seal).
Participants ‘shopped’ in a typical grocery store experience
using mobile eye-tracking – the latest in biometric technology.
“People buy with their eyes,” said Dr. Julie Rice, associate
director at Package InSight. “Using the eye-tracking
technology in this study allowed us to provide insight into
what draws an observer’s attention and cognitive process; in
this case, there was little interest in the sustainability logos.”
QuadPackaging and Package InSight instead recommend that
companies focus more on integrated marketing campaigns to
educate customers about the efforts they are making and
what their sustainability claims mean.
“It might be important to your brand to include these logos,
but you don’t need prime packaging real estate – awareness
and education are more important to get through to
consumers,” recommended Nowak. ■
www.foodmagazine.eu.com issue two | 2018

10 industry news
American pecans, the original supernut
Pecans have been hovering below the radar for most Americans – often dismissed as an ingredient just for holiday pies.
Even though pecans are the only major tree nut indigenous to America, many people in the country are unaware of the
versatility, health benefits, American heritage, and year-round availability of pecans. That’s all about to change.
The pecan industry has launched its first-ever national consumer campaign to help America’s native nut proudly claim its
spot as a super nutritious, super versatile and super local nut. American Pecans, The Original Supernut is a brand
positioning for pecans and a consumer education initiative to get Americans to think about pecans in a new way.
Pecans, humble no more
The new integrated marketing campaign includes digital advertising that showcases all the glorious ways to enjoy pecans
that are #notjustpie, a national media integration along with media partnerships and influencer advocates to elevate the
little-known health benefits of pecans. It also
includes digital and social media, including a
partnership with two of America’s top digital
platforms, Serious Eats and Simply Recipes,
which will feature ‘shoppable’ pecan recipes that
make it easy to buy pecans via Amazon Fresh –
marking a first for a commodity board.
The campaign will help change America’s
perception of pecans, focusing on three major
reasons they truly are The Original Supernut.
Pecans are super nutritious: Even though
pecans are typically considered a dessert nut,
they are extremely nutrient dense and nearly
two decades of research document their hearthealth
benefits.* Pecans are among the
highest in ‘good’ monounsaturated fats, and
contain plant protein, fiber, flavonoids and
essential minerals, including copper,
manganese and zinc.
Pecans are super versatile: They are an easy
snack right out of the bag or mixed with dried
fruit for a fast trail mix. They can be tossed
onto morning oatmeal, yoghurt parfaits, and
salads. And while pecan pie is a holiday
favorite, pecans can be used in many
savoury recipes such as pasta, dips, and
even tacos – the possibilities are endless.
Pecans are super local: Of all the major tree nuts eaten in the US, pecans are the only ones indigenous to America.
Once grown wild and enjoyed by Native Americans, pecans are now harvested in 15 states across the pecan belt.
The marketing campaign and brand positioning, developed by Weber Shandwick, was led by consumer research that
guided the development of the campaign. The research revealed current attitudes and beliefs about pecans,
demonstrating that the top-of-mind recall of pecans was significantly lower (15%) for pecans compared to other nuts. 1
Many consumers did not even think of pecans as a ‘nut,’ but rather a baking ingredient. Pecans were most associated
with pies, sweets and indulgent desserts, while other nuts were more likely to be linked to snacking and nutrition.
Pecans are a part of a US$9 billion industry, 2 and nut consumption in the US has been steadily increasing, due to the
strong evidence that nuts are heart-healthy* and provide plant protein and unsaturated fats. However, pecans have not
enjoyed the same positive trajectory compared to other nuts. ■
1 ExactCast National Quantitative survey of 1,500 Nut Consumers Aged 25-64, 50% male, 50% female – May 2017
2 Mintel, Nuts, Seeds and Trail Mix, US - June 2016
*Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol may
reduce the risk of heart disease, according to the U.S. Food and Drug Administration. One serving of pecans (28g) contains 18g of unsaturated fat and only 2g of saturated
fat.
SOURCE American Pecan Council
www.foodmagazine.eu.com issue two | 2018

est.
05
diary dates
CONNECT WITH US:
GET
YOURSELF
NOTICED IN THE
FOOD AND
BEVERAGES
INDUSTRIES
www.foodmagazine.eu.com
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.
It covers the latest technologies and hot issues
within the following main sections:
> ANALYSIS AND QUALITY CONTROL
> PROCESSING AND PACKAGING
> INGREDIENTS
WHY ADVERTISE WITH US:
> PRICES & PACKAGES TO SUIT YOUR NEEDS
> SUBSCRIBERS ALL OVER THE WORLD
> SOCIAL MEDIA COVERAGE
> WORK IN PARTNERSHIP WITH THE
MAIN SHOWS
> FIND OUT WHAT IS GOING ON FIRST
WITHIN THE FOOD INDUSTRY
foodeurope
INGREDIENTS PROCESSING & PACKAGING ANALYSIS
THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE
To advertise please contact:
John Fall john@foodmagazine.eu.com
For editorial enquiries please contact:
Juliet Hoskins jhoskins@editor.eu.com

12
show preview: vitafoods
Vitafoods Europe
15 –17 May 2018, Palexpo, Geneva
With consumer awareness of functional nutrition higher than ever, and science and technology
driving exciting new innovations, the future for nutraceuticals is looking bright. In fact, a survey by
the organisers of Vitafoods Europe – which takes place between 15 and 17 May 2018 in Palexpo,
Geneva – shows that 92% of industry professionals feel either quite positive or very positive about
the future for their company (up from 88% last year).
Almost half (48%) see increasing
consumer awareness as one of the
biggest opportunities for their
business, followed by innovation
through new ingredients (37%) and
growth in developing markets
(27%).
Vitafoods Europe has undergone a
series of improvements to ensure
the industry makes the most of
such opportunities. The 2018
event will provide valuable insights
into the big trends and scientific
advances shaping the future, as
well as offering expert advice to
help visitors overcome challenges.
Evolving to meet visitors’ needs
Vitafoods Europe is expected to
attract over 21,000 visitors and
over 1,100 exhibitors, but despite
enjoying a record-breaking year in
2017, the event’s organisers have
not stood still. Based on feedback
from visitors, the team has
adapted and expanded popular
attractions and resources.
For example, the New Ingredients
Zone will for the first time include
an Ingredients Theatre where
visitors can find out more about
specific ingredients, products and
services through case studies and
presentations.
Another feature which has
expanded and will offer more
content is the Omega-3 Resource
Centre in association with GOED.
This focused knowledge hub for
everything Omega-3 related will
help visitors learn about various
Omega-3 formats and sources,
reach consumers and connect with
the right Omega-3 supply chain
partners. The Sports Nutrition
Zone, sponsored by Friesland
Campina DMV, is also growing.
This engaging and interactive
demonstration area will offer a
new Sports Nutrition Theatre, as
well as a sampling bar and product
showcases.
Another key area will be
cardiovascular health,
which was the main
health focus for 22% of
respondents
Tackling the issues at the top of
the agenda
This year’s survey reveals a threeway
tie at the top of the
nutraceutical agenda. Healthy
ageing, general wellbeing and
digestive health, each chosen by
23% of survey respondents,
ranked jointly as companies’ most
important health benefit areas.
Reflecting the importance of
healthy ageing, the Vitafoods Life
Stages Theatre will offer expert
sessions on nutrition requirements
from infancy to later life. Speakers
will include Dr Astrid
Stuckelberger of the Institute of
Global Health at the University of
Geneva & Lausanne, who will give
the keynote presentation, “Beauty
and Health: Going from anti-aging
to advanced health” while Dr
Emma Schofield, Global Food
Science Analyst at Mintel, will
discuss food, drink and healthcare
for seniors of different age groups.
While healthy ageing has long
been a key focus for the industry,
this is the first time that digestive
health has topped the poll,
reflecting the current boom in the
global probiotic industry.
Accordingly, probiotics will be a
major focus at Vitafoods Europe.
The Probiotics Resource Centre, in
association with the International
Probiotics Association (IPA), will
help visitors understand
everything there is to know about
probiotics in one area, from the
latest breakthroughs in probiotic
technology to consumer analysis
and market trends. In the
Education Programme, the
Probiotics R&D Forum, sponsored
by DuPont Health & Nutrition, will
explore challenges such as ways to
incorporate beneficial bacteria into
a food matrix.
Another key area will be
cardiovascular health, which was
the main health focus for 22% of
respondents. The role of
anthocyanin for vascular function
will be explored in the Polyphenols
R&D Forum.
A platform for innovation
The Vitafoods Europe survey
shows how the industry is
www.foodmagazine.eu.com issue two | 2018

show preview: vitafoods 13
investing heavily in research and
development. Almost half (46%) of
respondents said their companies
will spend at least 10% on R&D in
the current financial year, and over
a third (37%) said their investment
would be even higher next year.
Reflecting this spirit of innovation,
Vitafoods Europe will offer visitors
a range of opportunities for
discovery. For those looking for
something new for their business,
the New Ingredients Zone will
showcase the latest ingredients
and raw materials, and the New
Products Zone will display the
latest functional foods and
beverages – from teas, bars and
powders to health shots and
chewable vitamins.
In the Education Programme, there
will be a stream of R&D Forums
devoted entirely to emerging
ingredients. Speakers will include
Rimantas Venskutonis of the
Kaunas University of Technology
who will discuss industrial hemp as
‘an old-new’ source of functional
ingredients, and Miomir Niksic of
the University of Belgrade on the
potential of Kombucha and other
ingredients from fungi.
Visitors will be able to engage with
entrepreneurs at the cutting edge
of the nutrition sector at the
Springboard Pavilion. Alternatively,
they can meet experts on
innovative ingredients, products
and technologies by taking one of
the themed Innovation Tours or
self-guided Discovery Trails.
For those who want to see, touch
and taste before they buy, the
Tasting Centre offers opportunities
to sample the latest retail-ready
products; and visitors will be able
to gain one-to-one advice at the
Packaging Zone, where they can
discover creative new packaging
solutions, with an overarching
theme of simplicity and
convenience.
Exploring the consumer trends
shaping the future
Vitafoods Europe always focuses
on new trends and hot topics, with
a focus on how businesses can
apply them. This year, clean label
chosen by 49% of survey
The Vitafoods Europe
survey shows how the
industry is investing
heavily in research and
development
respondents, topped the poll of
the most significant trends,
overtaking scientifically supported
health claims on 39%.
Vitafoods Europe will provide a
range of opportunities to learn
more about these key trends, as
well as providing a window on
emerging issues for the future.
Speakers at the Vitafoods Centre
Stage – a one-stop shop for
industry insights at the heart of
the event – will include Suzanne
Robinson of Happen UK on the
growth of the free-from trend, and
Monica Feldman of Consumer
Health Strategy Inc. on fasting.
Elsewhere, experts from Innova
Market Insights will showcase a
series of poster and iPad
presentations, with specialists on
hand to offer independent advice
on emerging trends at the Market
www.foodmagazine.eu.com issue two | 2018

14
show preview: vitafoods
& Trend Overview. Meanwhile,
companies will be seeking
strategic partners in the NCN
Investor Meeting and the
NutraIngredients Awards will take
place for the fourth year.
The new and improved Vitafoods
Education Programme
In a fast-moving consumer-led
industry, the importance of
marrying future trends with the
latest scientific research has never
been greater.
The Vitafoods Education
Programme, which runs alongside
the main trade show, brings
together big names from academia
and industry. The interaction
between them, and the value it
creates for businesses, is a core
element of the event. After
securing in-depth feedback from
delegates through research and
interviews, Vitafoods Europe is
proud to present a new, improved,
more interactive Education
Programme in 2018.
One major focus area will be
personalised nutrition, which
ranked in the poll as one of the
most important industry trends for
2018 but is yet to conquer the
mass market. To find out why, the
Education Programme will include
a new Personalised Nutrition
Workshop. This half-day,
interactive event will explore
issues such as ways to improve
consumer awareness, as well as
legislative and policy changes that
might help the category achieve
its potential.
For delegates with a professional
interest in science and technology,
a series of Research &
Development Forums will
introduce ingredient benefits from
recent studies, as well as exploring
ingredient application and product
development. The Forums will
focus on eight key topic areas:
Probiotics; Vitamins and Minerals;
Marine Ingredients; Protein;
Polyphenols; Up-and-coming
ingredients; Botanicals; and New
technologies and approaches for
nutraceutical product
development. Speakers will
include Professor Philip Calder of
the University of Southampton
who will discuss a review of the
factors influencing the
bioavailability of Omega-3; Dr
Steffen Oesser of the University
of Kiel on advances in collagen
research; and Dr Emma Wightman
of the University of Northumbria
on the cognitive and mood effects
of resveratrol.
Meanwhile, five Business &
Marketing Forums will help
delegates understand marketing
strategies and benefit from
consumer trends in a regulatory
environment. Jeff Hilton of Brand
Hive will discuss digital strategies
to drive awareness, engagement
and conversions, and there will be
a round table discussion on the
interaction between R&D and
marketing. And with Generations Y
www.foodmagazine.eu.com issue two | 2018

show preview: vitafoods 15
Vitafoods Insights
offers expert online
content and a series of
topic-specific digital
magazines that bring
highlights of the
Vitafoods events to a
global audience
and Z increasingly important to the
nutrition industry, Alexia Rea of
Nutrikeo will be asking who the
consumers of the future are.
For the first time, both the R&D
Forums and the Business &
Marketing Forums will include
seven Interactive Round Table
Discussions to encourage the
sharing of best practice and peerto-peer
networking. And a new
one-day pass option will allow
time-pressured delegates to take
part in the forums on a costeffective
basis.
Guidance through the regulatory
maze
Stricter regulation topped the
Vitafoods poll as the biggest
challenge for businesses.
In fact, a third (33%) of survey
respondents said they now see the
EU regulatory framework as
unhelpful, up from 25% at the start
of 2017. A key reason for this is
the EU’s apparently tough stance
on the approval of health claims.
With over a quarter (28%) of
respondents saying the EU policy
change that would most help their
business is an overhaul of health
claims regulations, Vitafoods
Europe will offer practical help in
this department, with Patrick
Coppens of EAS Strategies
outlining the step by step process
to register health claims in one of
the Business & Marketing Forums.
A key regulatory change this year
has been the introduction of new
rules for the approval of novel
foods, with applications now
submitted to the European
Commission rather than individual
member states. Visitors interested
in how the new system will affect
them will be able to learn more in
an update from Liza Van Den Eede,
Regulatory Affairs Director at Pen
& Tec Consulting, in a Business &
Marketing Forum titled “Insights on
Recent & Upcoming Regulatory
Developments.”
Unrivalled networking
opportunities
Over the past two decades
Vitafoods Europe has earned a
reputation as the place where
professionals from across the
global nutraceutical supply chain
meet to create products that
deliver optimal health.
The event’s expected 21,000+
visitors are able to connect with
leading manufacturers,
distributors, buyers and highquality
suppliers across the four
key nutraceutical industry areas:
Ingredients & Raw Materials;
Branded Finished Products;
Contract Manufacturing & Private
Label; and Services & Equipment.
For both established brands and
smaller companies with products,
ingredients or services to launch or
showcase, Vitafoods Europe is the
perfect platform.
Vitafoods Europe is the global
nutraceutical event, featuring
exhibitors from all over the world in
four key market areas: ingredients
& raw materials; branded finished
products; contract manufacturing
& private label; and services &
equipment. The event offers a
range of visitor attractions,
including an industry-leading
Education Programme.
Vitafoods Europe is part of
Informa Exhibitions’ Global Health
& Nutrition Network (GHNN),
which brings together a portfolio
of events, digital media and
publishing for marketers,
manufacturers and formulators of
nutrition and dietary supplements,
healthy foods/beverages and
personal care products. GHNN’s
events include Vitafoods Europe,
Vitafoods Asia, SupplySide West,
SupplySide East and SupplySide
China.
Natural Products INSIDER is the
global media brand covering
healthy ingredients and finished
applications. Vitafoods Insights
offers expert online content and a
series of topic-specific digital
magazines that bring highlights of
the Vitafoods events to a global
audience. SupplySide Connect is
the always-on directory of
ingredients, products and services
that provides in-depth information
about the companies that supply
to the market. For more
information, visit
www.informaglobalhealth.com.
Informa’s Global Exhibitions
Division organises transactionoriented
exhibitions and trade
shows, which provide buyers and
sellers across different industries
and communities with a powerful
platform to meet face-to-face,
build relationships and conduct
business. Informa has a portfolio
of more than 150 exhibitions,
serving a number of core verticals,
including Health & Nutrition,
Beauty, Property & Construction
and Pop Culture.■
www.vitafoods.eu.com
Vitafoods Europe 2018
www.foodmagazine.eu.com issue two | 2018

16
show preview: vitafoods
AstaReal: Natural astaxanthin: unsurpassed
antioxidant power
Booth 144
AstaReal, the global pioneer and most studied brand of natural astaxanthin,
will be showcasing their superior range of bulk natural astaxanthin products in
addition to several finished formulations at Vitafoods 2018. Soft gums and
effervescent products using AstaReal ® natural astaxanthin, show the
possibilities of AstaReal to address a variety of dosage forms and
astaxanthin’s ability to work in various formulas. Natural astaxanthin is one
of the most powerful antioxidants with scientifically backed health benefits
for muscles, skin, heart, brain, eyes, digestion and the immune system. On
Tuesday 15 May at 12:20, the company’s global ambassador, Dr Mark Miller,
will discuss the latest research findings in his lecture on ‘Astaxanthin – The
Ultimate Mitochondrial Nutrient for Performance & Recovery’ at the Sports
Nutrition Zone Theatre.
Natural astaxanthin from the microalga Haematococcus pluvialis is a
powerful antioxidant and anti-inflammatory agent. Its unique structure allows
it to quench free radicals in the inner and outer layer of the cell membrane unlike other antioxidants, thus
protecting lipids, proteins, DNA and mitochondria from oxidative stress. In this way, astaxanthin can boost
muscle endurance and recovery, enhance fat metabolism and reduce muscle damage as well as inflammation.
Studies have shown that it is also able to lower lactic acid build up and decrease fatigue. This makes it a
valuable ingredient for supplements targeting the sports nutrition market.
Andie Long, Marketing & Sales Manager at AstaReal AB, says: “As a global leader in the market, we recognize
our responsibility to educate people about the benefits of natural astaxanthin for human health. We are
delighted that Dr Mark Miller, who has made significant contributions as researcher, entrepreneur and marketer
in the fields of health and medicine, will join us at Vitafoods. His presentation will delve into the latest science
and market opportunities for natural astaxanthin and explore its unique actions which reveal why it is becoming
the premier ingredient for performance and recovery.“
AstaReal, the official natural astaxanthin sponsor for Vitafoods, can be found at booth I44 and in the fair’s
Sports Nutrition Zone – an interactive demonstration area dedicated to the rapidly growing sports nutrition
industry. Here, visitors will be able to try AstaReal s innovative effervescent containing natural astaxanthin at
the sampling bar. ■
www.astareal.se
Anlit: Delicious 150mg omega-3 supplement for pregnant women
Anlit Ltd., Israel, will launch a high-DHA omega-3
supplement in a single fish-shaped chew for pregnant
women. Anlit’s ‘Omega Bites’ supplement line is a fun,
chocolate-flavoured fish-shaped single-serving bite
containing a high (103mg) concentration of DHA and
47mg EPA for a total of 150mg omega-3 fatty acids. This
new supplement joins to the OmegaBite high-DHA+EPA
line that was launched last year.
Omega-3 essential fatty acids are vital for neural and
cognitive development and function, needed throughout
fetal growth and beyond.
The consumption of fish—a main dietary source of
omega 3s—is declining among children, pregnant
women and adults. On the other hand, the texture,
taste and smell of omega-3 oil is often challenging,
leaving few viable avenues to get adequate intake of this
important nutraceutical component.
Booth
M129
Anlit’s technology overcomes challenges such of stability and unpleasant flavour and aroma, providing a tasty
and healthy solution for kids and adults. The delicious, chewy matrix also helps overcome ‘pill fatigue’, the
reluctance to take nutritional supplements. ■
www.anlit4kids.com
www.foodmagazine.eu.com issue two | 2018

show preview: vitafoods 17
Lipofoods: Advanced iron solution high in flavour and bioavailability
Lipofoods SLU, Spain, will showcase Lipofer, a highly stable,
vegan iron ingredient in a unique delivery system. Lipofer enhances
the bioavailability of iron, has a surprisingly great flavor, and
minimizes interactions with other components.
At this year’s VitaFoods conference, Lipofoods SLU will introduce a
new presentation concept called the ‘microencapsulation
experience’ to interactively present the benefits of its
microencapsulated branded ingredients. This concept will allow
Vitafoods visitors a full experience to ‘see, taste, and feel’ while
sampling simple, cleaner formulations such as orosoluble iron
sticks.
Isabel Gómez, Marketing Manager for Lipofoods, will conduct the
interactive presentation and present a comprehensive, in-depth
explanation of microencapsulation benefits. The presentation will take place
Wednesday, May 16, from 12:00 to 12:45, at the Tasting Centre Spotlight. Free samples will be
available at the Sample Bar Entry and at Lipofoods’ booth ■
Stand
F189
www.lipofoods.com
Taiyo: Versatile and functional: Sunphenon
instant teas and Xia Oil
Taiyo will present its easy to use Sunphenon instant teas, known
for their high polyphenol and catechin content and their proven
antioxidant effects. Alongside with Xia Oil, a premium chia oil,
with a range of health benefits and a high content of alphalinolenic-acid
making it an ideal source of vegetarian omega-3
fatty acids. More highlights at the Taiyo booth will be the
complete range of functional ingredients and microwave-dried
products.
Taiyo will showcase a refreshing everyday product based on
raw tea extracts: Sunphenon instant teas. Available in specially selected
Black, Green and White Tea, Oolong, Matcha and Pu-Erh variants, the instant teas contain all the
beneficial ingredients of tea in their natural ratios. Being free from pesticides, heavy metals,
BaP/PHA and other potentially harmful residues, the fine powders are perfect for safe and high
quality products. Available in natural and flavored options, they are highly soluble – even in cold water –
allowing for quick, delicious and healthy tea enjoyment at any time, as well as iced tea.
Owing to their high content of secondary plant compounds, the instant teas are credited with many positive
properties, including antioxidant, antimicrobial, odor-suppressing and thermogenic effects. This makes them
truly multitalented. And, paying tribute to one of today’s biggest nutrition trends, when combined with Sunfiber,
Taiyo’s soluble and well tolerated fiber from the guar bean, Sunphenon teas deliver an instant, fiber-enriched tea
drink that makes adding fiber to the daily diet easy and delicious. All Sunfiber variants – inculding the newest
version SunFiber Curcumin – are clinically proven to lower the glycemic index and contributing to stabilized
blood glucose levels.
Vitafoods visitors will also be able to learn more about Taiyo’s Xia Oil. With a content of more than 60% alphalinolenic
acid, Xia Oil is the richest natural source of vegetarian omega-3 fatty acids on the market, making it an
ideal dietary supplement for vegetarians and vegans. A regular intake has a positive effect on heart health,
blood circulation and cortisol levels. It can be kept for up to 2 years at normal ambient temperatures, during
which time the antioxidant ORAC-level remains constant. Xia Oil is almost colorless and tasteless, with a
slightly nutty note. As such, it can be used in powder form, added to juices, smoothies and mueslis, or utilized as
a rapeseed or olive oil substitute in dressings.
More highlights at the Taiyo booth will be the microwave-dried range of crunch products – which are much more
stable than their freeze-dried counterparts and Suntheanine, a branded form of l-theanine, a constituent of tea,
clinically proven to reduce stress and enhance well-being, mental relaxation and focus without drowsiness. As
well as SunMatcha and various green tea extracts, and the SunActive delivery system for micronutrients and
minerals. ■
www.taiyogmbh.com
Hall 4
Booth B24
www.foodmagazine.eu.com issue two | 2018

18
show preview: vitafoods
Rousselot: Leading solutions for creating
optimal nutritional supplements
Rousselot introduces its progressive innovation for joint health
supplements, Peptan® IIm, a hydrolyzed collagen type II matrix. A bioactive
multitasker of natural origin, Peptan IIm is an all-round ingredient that offers
multiple benefits in the critical area of joint health. Visitors will also discover
two innovative, technical solutions for creating optimal nutraceutical delivery
systems. The first on show will be Rousselot’s new StabiCaps solution for
reducing cross-linking in soft gel applications and enhancing shell stability
and API release. The second will be the company’s pioneering SiMoGel
solution, which enables the production of functional gummies in a perfectly
clean starchless environment and opens the doors for inventive 3D shapes.
Peptan IIm: the new, powerful ingredient for joint health
Peptan IIm has been shown to provide multiple benefits to joint health,
such as promoting healthy cartilage, enabling easy joint movement and reducing the
effects of inflammation. Together with hydrolyzed type II collagen, Peptan IIm also contains Glycosaminoglycan
matrix components (GAG’s), which mimic the body’s natural proposition of the cartilage matrix. Launched under
the trusted Peptan brand, the advanced ingredient is effective at low dosage, and can be tabletted or used in
capsules. The product is also water soluble and can be easily integrated into a wide range of nutraceutical
applications, to create unique value propositions. On stand, visitors can explore a variety of Peptan IIm enriched
prototypes from liquid single dose solutions, capsules, and tablets.
On Thursday 17th May, at 11am, in the Lifestage Theater, Dr. Sara De Pelsmaeker, Product & Business
Development Manager at Rousselot, will discuss the role of this innovative product in creating the optimal joint
health supplement, at her seminar titled “Peptan IIm, hydrolyzed collagen type II matrix: bringing joint health a
step closer”. As well as highlighting the latest market trends, Dr. De Pelsmaeker will explain the science behind
Peptan IIm and how it can be used to meet the growing demand for effective joint health ingredients.
Achieving perfect nutraceutical delivery systems with Rousselot ® Gelatins
Gelatin is a safe and natural excipient commonly used in a wide variety of delivery systems. Because of its
specific properties and functional benefits, it is the ideal excipient for soft gel applications. At Vitafoods,
Rousselot will present its newly-available StabiCaps, which further strengthen gelatin advantages in soft gels
manufacturing, compared with alternative excipients and standard gelatins. Tailored to reduce the risk of
crosslinking in gelatin soft capsules, StabiCaps gelatins enable the production of more stable capsules, even
with highly reactive fills or when stored under challenging conditions. The new product consists of a range of
specific gelatins, offering superior protection of active ingredients, optimal shell stability and API release.
Rousselot will also showcase SiMoGel for the production of gummies in a starchless environment. Combining
the perfect taste, texture and appearance of gelatin, the highly hygienic solution is perfect for use by
nutraceutical confectionery manufacturers looking to create gummy supplements with enjoyable intake.
SiMoGel also permits faster processing times, with product drying taking only minutes rather than the hours
needed for traditional gummies. Visitors to stand can sample SiMoGel’s exciting product shapes in action with
strawberry-flavored 3D functional gummies. ■
Stand
H35
www.rousselot.com
DuPont Nutrition & Health: Official Digestive Health Sponsor and Probiotics
Resource & Development Forum Sponsor
DuPont Nutrition & Health, a business unit of DowDuPont Specialty Products
Division, combines in-depth knowledge of food and nutrition with current
research and expert science to deliver unmatched value to the food, beverage,
pharmaceutical and dietary supplement industries.
DuPont is proud to return as the Official Digestive Health Sponsor and
Probiotics Resource & Development Forum Sponsor for Vitafoods Europe
2018.
Visitors can discover new opportunities to add documented health benefits to
their products with HOWARU ® Protect, a range of truly unique patented
probiotic products to help maintain natural immune defenses for targeted populations and
lifestyle situations. ■
http://www.danisco.com/dietary-supplements
Stand
J10
www.foodmagazine.eu.com issue two | 2018

show preview: vitafoods 19
GELITA: Leadership in collagen proteins
Booth J24
GELITA returns to Vitafoods this year to showcase its latest product innovations for the nutraceutical industry
as well as new scientific findings. With TENDOFORTE ® , the company offers specific collagen peptides that are
proven to strengthen ligaments and tendons. With its unique mode of action, the clean label ingredient is
especially suitable for the booming sports nutrition market. GELITA will also present the latest scientific
research on FORTIBONE ® , which underlines the ingredient’s potential to significantly increase bone mineral
density. Finally, manufacturers of soft gelatine capsules will be able to see first hand the complete spectrum of
capsule fill release profiles – including the latest addition to GELITA’s Pharmaceutical Gelatine portfolio:
GELITA ® EC for enteric performance.
Staying active and mobile
From 15th–17th May, GELITA will offer visitors to Vitafoods in-depth information on specific collagen peptides
that support the musculoskeletal system. For example, TENDOFORTE ® has a pronounced stimulatory impact on
the biosynthesis of extracellular matrix molecules in ligaments and tendons. This makes it highly suitable for
sports nutrition products that help to prevent common soft tissue injuries in both amateur and professional
athletes. To show how this could work in a finished product, GELITA has developed a Bioactive Sports Broth
sample especially for Vitafoods. Visitors are invited to taste it at the Sports Nutrition Sampling Bar.
As it makes up 95% of organic bone matrix, collagen is also essential for strong and stable bones. Now, a new
study has investigated the long-term effects of specific collagen peptide supplementation on bone health.
Experts will be available at the GELITA booth to talk visitors through the promising results, which confirm a
pronounced increase in bone mineral density after FORTIBONE ® supplementation.
Tailored fill release performance
Soft gelatine capsules are a preferred delivery method for all kinds of nutrients and active ingredients. By
adjusting the production process of soft capsule gelatine, GELITA can modify the specific effect, timing and
duration of the fill release to tie in with consumer needs. The latest addition to its portfolio is GELITA ® EC, the
first and only gelatine product for true enteric performance. As of now, the company can cover the complete
spectrum of desired fill release profiles and even eliminate the’“fishy’ side effects of omega 3 supplementation.
Experts on stage
GELITA’s leadership in the field of collagen proteins is reflected in the official Vitafoods programme, which will
feature two presentations from GELITA experts:
Tuesday, 15 May, 12.20–12.50 pm, New Ingredient Zone Theatre:
Dr. Holger Becker, Technical Product Manager Pharma-Research & Business Development, will discuss the first
gelatine product to enable the production of clear enteric soft capsules in one step.
Wednesday, 16 May, 3.40 – 4.10 pm, Sports Nutrition Zone:
Suzane Leser, Director Nutrition Communication Business Unit Health & Nutrition,
will reveal new GELITA studies which show the growing relevance of Bioactive Collagen Peptides® in sports
nutrition. ■
www.gelita.com
www.foodmagazine.eu.com issue two | 2018

20
show preview: vitafoods
OptiPEA ® – the safe and reliable pain relief solution
With demand for nutraceutical pain relief solutions on the rise, Innexus
Nutraceuticals is to showcase the first source of PEA produced entirely
in Europe for use as an active ingredient in dietary supplements.
PEA (palmitoylethanolamide) is a naturally occurring bioactive lipid
that offers a genuine nutraceutical alternative to problematic pain
relief drugs. OptiPEA ® , which will be on show at Vitafoods Europe
2018, is the leading PEA raw material available. It is sourced
sustainably from RSPO-certified palmitic acid and manufactured
entirely in Europe using a patented production process.
With all other PEA manufactured in Asia, OptiPEA ® is the only PEA
ingredient to be manufactured entirely in Europe. It is reliable, safe
and ethically sourced.
Samuel Zonneveld, CEO at Netherlands-based Innexus, said: “Because
of the difficulties in treating chronic pain, it is not uncommon for sufferers to take matters into their
own hands. At the same time, the problems that result from sustained use of opioids – both pharmaceutical
pain-killers and non-prescription drugs – are becoming ever clearer.”
He added: “Unlike most of these, PEA doesn’t have any negative side effects. Yielding consistently positive
results in replicable research since its discovery in 1952, its efficacy and safety have been documented in over
658 scientific articles. PEA represents a natural and effective alternative to these drugs, and one that is suitable
for long-term use.”
“Today’s consumers are well-informed; they demand and deserve transparency. OptiPEA ® offers full,
transparent documentation to dietary supplement companies, who can benefit from the appeal of a branded,
quality ingredient for consumers,” Zonneveld added.
OptiPEA ® is:
■ Roundtable on Sustainable Palm Oil (RSPO) certified
■ Manufactured in accordance with Good Manufacturing Practise (GMP)
■ ISO 9001:2008 quality assured
■ Manufactured in Food and Drug Administration (FDA) inspected facilities.
This high-quality synthesised PEA makes use of the body’s own defence mechanisms and is an ideal
nutraceutical for patients with chronic pain and inflammation. It has been subject to a full spectrum of chemical
analysis and clinical research, all of which points to its efficacy, safety and total lack of side effects. As well as
its safety for end consumers, OptiPEA ® provides guaranteed reliability for business partners.
About OptiPEA ®
Our bodies produce PEA ‘on demand’ when cells are threatened, but sometimes it cannot produce enough.
Chronic pain tends to involve two cell types in particular – mast’ and ‘glial’ cells. When taken orally, OptiPEA ®
targets these inflammatory cells. It supplements the natural production of PEA and restores their normal
activity. This calming effect eliminates the pain and restores harmony in and between the cells.
PEA has a generalised ‘rebalancing’ and anti-inflammatory effect because it regulates a number of different
cellular systems simultaneously. This includes those linked to chronic pain, but also early immune responses,
which makes OptiPEA ® a potent agent against the common cold. Another advantage is that it easily moves from
the blood into nervous tissue, such as the brain. Once it arrives here, it restores ‘intracellular homeostasis’. Put
more simply, it recreates chemical stability. In doing so, PEA helps in the regrowth and repair of nervous tissues,
which makes it appropriate for treatment of degenerative diseases of the central nervous system (CNS). PEA is
mostly used in tablets, capsules, sachets and creams.
About Innexus
Innexus Nutraceuticals is a supplier of specialty nutraceuticals, founded in the Netherlands in 2015. The
company works with talented PhD chemists and experts in the nutritional field to develop and market exciting
ingredients. Innexus conducts extensive research before adopting an ingredient to its portfolio so customers can
be certain that it is both safe and high in quality. Integrity is one of Innexus’ core values and the company strives
to meet the highest ethical standards in its daily business. OptiPEA ® is the registered logo and trademark for
high-quality, pure, safe-to-use PEA. ■
www.innexusnutraceuticals.com
Both J92
www.foodmagazine.eu.com issue two | 2018

show preview: vitafoods 21
Omniactive: Sponsors ‘Powering sports
nutrition products with bioavailable
curcumin’
OmniActive will be sponsoring the presentation ‘Powering Sports
Nutrition Products with Bioavailable Curcumin’ at this year’s
Vitafoods. The presentation – which takes place on Tuesday, 15
May, from 15:40-16:10 (3:40-4:10 pm) at the Sports Nutrition
Stage – will be delivered by Brian Appell, who has been a
contributor to multiple books, publications and blogs for the natural products and
ingredients industries, as well as is currently the Activation marketing manager for OmniActive.
Curcumin delivers the sports nutrition benefits of turmeric, including a normal healthy inflammatory response
after exercise. Recent research has shown that long-term supplementation with an optimal, cost-effective dose
of curcuminoids from an enhanced bioavailable curcumin product can help support healthy blood flow and
circulation, as well as improve muscle performance, endurance capacity, and resistance to fatigue, which are
important for sports performance and an active lifestyle.
Attendees will gain insight into bioavailable curcumin’s application in sports nutrition formulas including how it
supports a normal inflammatory response after exercise and healthy blood flow and circulation, which are critical
to performance and recovery.
OmniActive will also be showcasing its full portfolio of ingredients at stall H60. Representatives from
the Nutritional Innovations & Solutions team will be discussing OmniActive’s portfolio of scientifically-validated,
branded ingredients, including the Lutemax and OmniXan ranges of macular carotenoid ingredients as well as
UltraSOL Curcumin, and Capsimax. Vitafoods attendees will also have the opportunity to taste various
application prototypes featuring some of the company’s key ingredients, such as Lutemax 2020 and UltraSOL
Curcumin. ■
www.omniactives.com
H60
www.foodmagazine.eu.com issue two | 2018

22
show preview: vitafoods
Frutarom: Four key health platforms
Frutarom Health will bring into focus four key health benefit platforms
that are driving today’s health concerns, and will present ingredients
that reflect the company’s commitment to science and quality in
serving these platforms.
Cognitive Health: a broad portfolio of natural ingredients,
including Sharp-PS ® phosphatidylserine (PS). The clinically proven
nutrient supports and improves mind and body performance in
children and adults.
Cardiovascular Health: ingredients from nature that target different
cardiovascular conditions, including cholesterol management, glucose regulation, blood pressure,
circulation and arterial health.
Immune Health: a comprehensive portfolio of ingredients for the immune health market comprised of a
number of ingredients for prevention, symptom relief, and recovery.
Urinary Health: a range of unique ingredients that focus on a serious concern for a rapidly growing number of
consumers and supports a healthy bladder and prostate health.
Various of these health-supporting ingredients will be incorporated into tasty applications that showcase
Frutarom’s ability to offer not only the ingredients themselves but complete integrated solutions.
And remember to stop by the Life Stages Theatre on Thursday, May 17th at 2.30 pm to learn more about the
latest addition to the Frutarom portfolio: Sharp-PS ® , a natural nutrient for body and mind. ■
Booth
C20
www.frutaromhealth.com
DSM: Discover the nutrition of the future
DSM will welcome attendees to experience the nutrition of the future
at Vitafoods Europe 2018, with insights and innovations that will
enable customers to capture the opportunities changing the face of
the industry. At booth F10, DSM will showcase its capabilities in
personalized nutrition, while visitors can experience new scientificallyproven,
consumer-tested delivery formats. Highlighting its broader
range of novel nutraceutical ingredients, experts will demonstrate
how DSM can enable businesses to do more with nutrition by
addressing individual consumer health needs.
Personalized nutrition is based on fast, accurate measurements, and at this year’s show
delegates will be able to assess their own health status using a variety of devices at DSM’s booth
and choose the solution best matching their requirements at the on-stand tasting bar. Customers can
also learn more about how they can benefit from DSM’s scientific expertise and ability to connect organizations
across the supply chain, to capitalize on the demand for a more targeted approach to nutrition.
DSM has taken a pioneering new approach to address the rise in consumer ‘pill fatigue’, collaborating with
designers worldwide to develop the supplements of the future. As part of the global project, individuals were
invited to submit ideas for novel delivery format concepts, which were then brought to life by DSM following
extensive consumer testing. A selection of these next generation prototypes will be unveiled at the show, where
attendees can sample and vote on their favourite.
Also under the spotlight this year will be a selection of DSM’s innovative nutraceutical ingredients,
complementing its core vitamin, carotenoids and nutritional lipids portfolio and power the nutrition of the future.
Examples include Tolerase ® G, an enzyme designed to break down gluten and Fruitflow ® , a tomato-based
concentrate proven to contribute to healthy blood flow. Attendees can discover how these proprietary, sciencebacked
ingredients can be used in their business to do more with nutrition, and create unique products targeted
at consumers with specific health or lifestyle concerns.
Delegates are also invited to join DSM for happy hour at the booth, which will be running from 4pm to 6pm on
15 and 16 May. ■
Stand
F10
www.dsm.com/food
www.foodmagazine.eu.com issue two | 2018

show preview: vitafoods 23
Arjuna Natural Ltd: Potent new ashwagandha
extract
Arjuna Natural Ltd. launches Shoden, its potent, all-natural ashwagandha
extract.
Shoden is the highly purified extract of ashwagandha (Withania
somnifera), standardized with more than 35% glycowithanolides, the
most active component of ashwagandha. Arjuna has invested in several
ongoing clinical studies of Shoden that already have yielded promising
and significant results as an ingredient for alleviating depression, stress, and sleep
disturbances, and for improved immunomodulation and production of testosterone.
Shoden is manufactured by Arjuna Natural, a major presence in the botanical extract segment for nearly 30
years. The company boasts a broad portfolio of branded natural herbal supplements.
Arjuna Natural Extracts Ltd. will also showcase TRILOW, its all-natural bioactive extract for cardiovascular
health derived from amla, the Indian gooseberry (Phyllanthus emblica). The ingredient is a complete extract of
fresh ripe fruit of wild amla, collected seasonally from the tree.
Arjuna also is known for its BCM-95, a proprietary combination of highly bioavailable curcuminoids and essential
oil of turmeric-ar-turmerone. The formulation is completely natural, extracted from simple ingredients, and
carries 15 international patents. It has been extensively researched in 33 clinical studies by universities
throughout the US, Japan, Australia, and India, backing its efficacy for multiple health indications. ■
Booth
J30
www.arjunanatural.com
Kaneka: Sports nutrition concepts for recovery
and endurance
At this year’s Vitafoods, Kaneka will present its sports prototypes
project, highlighting options for combination products that target the
global sports nutrition market. The key ingredient in all of these
concepts is Ubiquinol. As an essential part of the respiratory
chain, the vitaminoid is proven to support endurance and overall
performance, and to promote recovery. Working with its partners,
Kaneka has developed nutraceutical supplements and sports
nutrition products in various dosage forms, including energy gels
and powder sticks. A broad range of other ingredients are ideally suited
for the production of powerful combinations – such as magnesium for rapid energy, carnitine and amino
acids to promote recovery, and Kaneka’s unique ingredient Glavonoid to support muscle building.
The company’s patented and natural yeast-based production process makes it possible to deliver Ubiquinol in
several stable application forms without any detrimental impact on efficacy. Granulate sticks, hard gelatine and
chewable capsules as well as gels and liquids make supplementation easy, even on the move. Combinations with
multivitamins, magnesium, carnitine and amino acids can be tailored to the needs of sportspeople who want to
support their immune defence, rapid energy production or muscular capabilities. Filip Van hulle, Senior Manager
at Kaneka’s Quality of Life Division, explains: “Single Ubiquinol products that counteract the signs of aging
and maintain a healthy body have already successfully entered the market. These products are well established
among Best Agers and patients suffering from chronic diseases. With our campaign #Powered by Kaneka, we
are now focussing on new sports prototype concepts and will be demonstrating additional options for versatile
combination products in a variety of application forms.”
A second pillar of Kaneka’s functional ingredients portfolio is Glavonoid, which also holds great promise for
sports and fitness applications. The natural extract derived from licorice root provides unique dual support in
fighting visceral fat, thanks to its ability to activate the body’s fat metabolism process and suppress fat
synthesis. Having held Novel Food status since 2011, Glavonoid can be added to food supplements and
beverages based on milk, yogurt, fruit and vegetables. Since 2015, Glavonoid has also been approved for
extended use in foods for medical purposes and energy-restricted diets for weight reduction. ■
Stand
I24
www.kaneka-ubiquinol.com
www.foodmagazine.eu.com issue two | 2018

24
show preview: vitafoods
Lycored: Bringing the benefits of lycopene to life
Lycopedia is an interactive educational hub which tells the story of
lycopene
An interactive installation at Vitafoods Europe will help Lycored bring
the health benefits of lycopene to life.
Based on the Lycopedia, Lycored’s educational website, the life-size,
hands-on games will allow visitors to explore the many benefits of
lycopene. One will explore how it helps protect the skin against UV
damage, while another will show how it supports the transport of
lutein to the eye.
Created by Lycored in multiple languages, the Lycopedia is an interactive educational hub
which tells the story of lycopene, a powerful carotenoid found in tomatoes, and its effect on the body
from early life to old age. Drawing from over 50 clinical studies, it covers health and wellness issues
including preeclampsia, lung health, skin health, fertility, cardiovascular health, vision health, osteoporosis and
prostate health.
Zev Ziegler, Head of Global Brand & Marketing, Health at Lycored, said: “Lycopene can be a powerful ally on our
journey through life. From before we’re born right through to our twilight years, this red-hued carotenoid
supports our health in many different ways.When we created the Lycopedia, our aim was to help inform the
industry as well as consumers, and this interactive exhibit will shed more light on the wonders of lycopene.”
Products on show will include Lycoderm – the company’s unique supplement-ready blend which fosters skin
wellness from the inside out and includes precise ratios of lycopene from tomatoes.
Committed to ‘Cultivating Wellness’, Lycored, part of Adama Group, is an international company at the forefront
of unearthing and combining nature’s nutrition potential with cutting edge science to develop natural ingredients
and products. Established in 1995 in Israel, Lycored is the global leader in natural carotenoids for food, beverage
and dietary supplement products. ■
www.lycored.com
H40
Lallemand Health Solutions: Complete probiotic range
Lallemand Health Solutions will be pleased to share with our latest news and developments in the
probiotic area, such as our complete probiotic range for Kids and Teens, Sport nutrition, as well as
Natural Defenses, Gut health and Mood Balance (Gut-Brain Axis); and see how we can work together
to design custom formulations to best answer your market’s needs.
Hearty kids and teens
Lallemand Health Solutions offers documented probiotic strains and formulations combined with specifically
designed delivery forms and flavors to target the needs of children, teenagers, and health conscious parents.
These formulas can help address key issues: natural defenses, gut health, stress, and oral health. Part of this
range are the clinically documented ProbioKid® formula (reduction of common winter infections occurrence in
children), and Bifidobacterium lactis LAFTI® B94, recently shown to reduce constipation and bloating in children
and adolescents with Irritable Bowel Syndrome (Ba türk et al., 2016).
Probiotics for sport nutrition
Sport Nutrition is a booming market in constant search for innovation. Based on the most recent clinical
research in this area, Lallemand Health Solutions has developed a portfolio of specific probiotic strains to
support gut health, boost natural immune defenses and deal with the stress of everyday life. Recent trials in this
area show that Lactobacillus helveticus Lafti® L10 supports immune defenses in elite athletes. This lead to a
significant reduction of the number of symptoms in training athletes
Lallemand Health Solutions
Backed by a rich history and 80 years of expertise in probiotic research and development, Lallemand Health
Solutions offers a full line of ready-to-market probiotic formulas and helps its partners to design their own
custom & complex formulations using Harmonium. ■
H44
www.lallemand-health-solutions.com
www.foodmagazine.eu.com issue two | 2018

show preview: vitafoods 25
Polaris: Launching a new omega-3 product and
concept
Polaris has taken the potential of algal Omega-3 to a new level by
launching its Omegavie ® DHA 650 Qualitysilver®5 (high concentrate
& highly performing Omega-3 Algal oil).
Omegavie ® DHA 650 algae Qualitysilver ® 5 is produced entirely in
France from sustainable sources of microalgae, making it suitable for
vegetarians and vegans. It also delivers exceptionally concentration
and stability performance with the last Qualitysilver ® 5 generation without
impacting the organoleptic level of the finished products (neutral flavour & taste).
Omegavie ® oils benefit from Polaris’ unique 5th generation of Qualitysilver ® process, making it ultrastable.
This patented technology, specially designed for algal DHA, prevents the Omega-3 from the oxidative
stress, therefore avoid the polyunsaturated fatty acids degradation and reduce the risk of organoleptic failing in
the finished product.
Testing has shown that Omegavie ® DHA 650 algae Qualitysilver ® 5 is about 4 times more stable than standard
algal oil*, which means that its nutritional, flavour, aroma and mouthfeel qualities are perfectly preserved, and
its shelf life optimised.
Omegavie ® DHA 650 algae Qualitysilver ® 5 is derived from microalgae cultivated in a strictly controlled
environment. It is extracted using an entirely natural enzymatic process with no solvents, then subjected to a
high-tech purification and concentration process. The whole production process is completely eco-friendly.
Omegavie ® DHA 650 algae Qualitysilver ® 5 is non-GMO Verified, free from allergens, and guaranteed an optimal
dosage thanks to its high content in DHA.
Omegavie ® DHA 650 algae Qualitysilver ® 5 is ideal for use in dietary supplements as well as food preparations
(ie. milk, dressing oils, dairies…) due to its neutral organoleptic impact. DHA Omega-3 is recognised as
contributing to the maintenance of normal vision, as well as normal brain and heart function. DHA
supplementation is strongly recommended for pregnant women, particularly in the last three months of
pregnancy, and for breastfeeding mothers.
Polaris enters functional food applications thanks to its new ‘Sensory’ concept
In order to penetrate the functional foods market or specific dietary supplements like gummies or syrups,
Polaris launches the ‘Sensory’ concept applied to its Omegavie ® oils with a high organoleptic promise:
outstanding organoleptic properties meaning very low taste and flavour impact on the finished product. Polaris
has invested for several months in 2 testing panels: an internal and an external one. In that way, Polaris is able
to offer a range of performing oils not only rich in Omega-3 but also with high mouthfeel qualities coming from
marine or microalgae origins. This concept targets specific applications with high organoleptic sensitivities.
Polaris is also able to provide solutions corresponding to each customer expectations. ■
K55
www.polaris.fr
www.foodmagazine.eu.com issue two | 2018

26
show preview: vitafoods
Ganeden: Debuts probiotic exhibit
International probiotic experts to feature new ingredient, partner product
launches and science
Ganeden, the global leader in probiotic technologies, will be making a
company debut as an exhibitor at Vitafoods Europe. Experts will be on site to
discuss new probiotic products launches in the food, beverage, personal care
and companion animal spaces using the company’s patented probiotic
ingredient, GanedenBC30 ® , and probiotic-derived ingredient, Bonicel ® . Expanding
its probiotic technology portfolio, the team will introduce more details regarding the
launch of a new and industry-changing immune-health ingredient called Staimune. Ganeden will
also provide information on new peer-reviewed and published research, probiotic educational content
and announcements regarding certifications and regulatory work. Probiotic industry experts will be
available for interviews and private meetings.
D65
Ganeden ® is at the forefront of probiotic research and product development with an extensive library of
published studies and more than 130 patents for probiotic technologies in the supplement, food, beverage,
animal health, sports nutrition and personal care ingredients markets. Ganeden is best known for
GanedenBC30 ® it’s patented, FDA GRAS, highly stable probiotic ingredient. Through the fermentation process
of GanedenBC30,Ganeden developed Bonicel ® , the first science-backed, probiotic-derived, personal care
ingredient shown to dramatically reduce signs of aging. Ganeden’s newest ingredient, Staimune is patented
probiotic technology comprising of inactivated GanedenBC30 which has immune benefits. ■
www.ganedenprobiotics.com
Algatech: whole algae benefits in a tablet
Algatechnologies Ltd. will launch its innovative, AstaPure ® Arava
whole-algae tablets for private label customers. This is
astaxanthin as created by nature, containing all the naturally
occurring constituents such as omegas, fibres, proteins and
phospholipids that contribute to bioavailability. This advanced
product is manufactured using ESL Technology, Algatech’s
proprietary method that gently preserves the algae composition
and allows for excellent stability of the natural astaxanthin in
tablet format.
AstaPure Arava whole-algae is a superfood and aligns with the
market demand for clean label, sustainable, minimally
processed ingredients.
Algatech also will highlight its new, organic, non-GMO AstaPure ® astaxanthin at the show.
Algatech cultivates microalgae in a patented, eco-friendly, closed system that guarantees the production of
safe, pure ingredients and minimizes the environmental footprint. The company works relentlessly to unlock the
nutraceutical potentials of microalgae, discovering and industrialising new strains and producing it in large
scale through methods completely beneficial to both consumers and the planet. ■
Booth
K134
www.algatech.com
reprints
www.foodmagazine.eu.com
www.foodmagazine.eu.com issue two | 2018

show preview: vitafoods 27
ADM: extended health and wellness offerings to Vitafoods 2018
Daniels Midland Company will showcase its ability to meet the needs
of health-conscious consumers at this year’s Vitafoods exhibition.
ADM experts will be on hand to present recent additions to ADM’s
bioactive product portfolio, placing a particular focus on skin health
and weight management. Visitors will also be able to taste delicious
foods featuring ADM’s Onavita algal DHA oil, rich in omega-3 fatty
acids – now commercially available in Europe – and Novatol ∂ Vitamin
E 1490PH – recently granted EU Active Pharmaceutical Ingredient
(API) CEP (Certificate of Suitability).
Pioneering probiotics
ADM will also present its wide range of Biopolis specialty probiotics,
designed to aid product developers and formulators looking to
create health-focused products. From conventional probiotic strains
supported by clinical research showing potential benefits for
immune and digestive health, to proprietary and tailored strains
and blends that are being evaluated scientifically for potential to
support skin health and weight management or for use in infant
and sports nutrition, and more. The company will demonstrate how
it can support its partners in probiotic research, including selection
and identification, through to scale-up and production. An exciting
range of sugar-reduced juices, nutrition bars, and gummies featuring probiotics and ADM’s
unparalleled portfolio of on-trend ingredients will be available for tasting.
“Vitafoods 2018 provides us with the perfect opportunity to showcase our core competencies and proprietary
technologies that are fully supported by science,” said Daniel Ramón Vidal, vice president R&D, ADM Health &
Wellness. “Having recently completed clinical trials focusing on skin health – an area where we see huge growth
potential – we are looking forward to meeting with product formulators to share the results and discuss how we
can effectively support them in the development of food and beverage products, dietary supplements and
pharmaceuticals.”
Innovative ingredients for health and wellbeing
Visitors to stand L174 will be able to learn more about how ADM’s broad portfolio of on-trend and purposeful
health and wellness ingredients can help satisfy consumer demand.
Onavita algal DHA oil, a plant-based ingredient that is now available in , is an alternative to fish-sourced
omega-3 fatty acids. It provides a vital source of DHA omega-3 fatty acid, an essential nutrient for the human
body and credited with proven health benefits, including maintenance of normal brain function, blood
triglyceride levels and vision. Also, in young infants, DHA supports normal development of vision and the brain.
Suitable for a wide variety of delivery formats, Onavita algal DHA oil can support formulators in creating
products with vegan, vegetarian, non-allergenic and clean label positioning.
“At ADM, we are dedicated to providing our customers with diverse and innovative solutions to address
industry needs and consumer trends,” said Vikram Luthar, senior vice president, president, ADM Health &
Wellness. “We recently became the first company to be granted an EU CEP for natural-source vitamin E (RRRalpha
tocopherol). This, combined with our unrivalled application expertise, means we are well positioned to
support our partners in developing high-quality, true-to-nature nutritional and OTC pharmaceutical products
across numerous applications.”
About ADM
For more than a century, the people of Archer Daniels Midland Company (NYSE: ADM) have transformed crops
into products that serve the vital needs of a growing world. Today, we’re one of the world’s largest agricultural
processors and food ingredient providers, with more than 31,000 employees serving customers in more than
170 countries. With a global value chain that includes 500 crop procurement locations, 270 ingredient
manufacturing facilities, 44 innovation centers and the world’s premier crop transportation network, we connect
the harvest to the home, making products for food, animal feed, industrial and energy uses. Learn more at
www.adm.com. ■
Stand
L174
www.adm.com
www.foodmagazine.eu.com issue two | 2018

28
ingredients
Lonza Consumer Health and Nutrition to
present cutting-edge delivery solutions for
science-backed ingredients
Lonza Consumer Health and Nutrition is bringing new innovation through ‘function and form’ to
Vitafoods Europe 2018 via its latest ingredients, delivery systems and finished product
formulations for the nutraceuticals industry. Following Lonza’s recent acquisition of Capsugel,
Lonza Consumer Health and Nutrition is combining its science-backed ingredients with cuttingedge
dosage forms. At Booth G10 at Vitafoods, Lonza will present its ready-to-market concepts
for the healthy aging, probiotics and active sports nutrition markets.
Lonza Consumer Health and
Nutrition will launch its patented
UC-II ® joint health ingredient to
the European market at Vitafoods.
Backed by multiple clinical studies,
the high-quality undenatured type
II collagen product has been
shown to support optimal joint
health at low dosages by
improving comfort, mobility and
flexibility.1 2 Visitors to the booth
can discover a range of new,
finished product concepts
containing UC-II ® ingredient.
On 16 May at 3 pm at the
Ingredients Theatre, Jim Lugo,
Chief Scientific Officer for Lonza
Consumer Health and Nutrition,
will further explore the ingredient’s
benefits in a presentation titled:
“UC-II ® Undenatured Type II
Collagen: Healthy Joints Start
Here.” Additional ingredient
highlights for the healthy-aging
market will include Lonza’s
science-backed ResistAid ®
ingredient.
In addition to healthy aging, active
nutrition is another emerging
application for joint health, for
which the company will
demonstrate its latest combination
products featuring Carnipure ®
ingredient, a high-quality grade of
L-Carnitine. A well-established
ingredient in the market, scientific
studies have shown Carnipure ® L-
Carnitine to be beneficial for
sports.
Recovery, helping to reduce
tissue damage and muscle
soreness 3
New formulations at Vitafoods
Europe 2018 will pair Carnipure ®
ingredient with Capsugel’s cuttingedge
Licaps ® liquid-filled
capsules and will include
probiotics combinations
for exercise and
weightmanagement
benefits,
as
Visitors to the booth
can discover a range of
new, finished product
concepts containing
UC-II ® ingredient
www.foodmagazine.eu.com issue two | 2018

ingredients 29
About Lonza
Lonza is one of the world’s leading and most-trusted suppliers to the pharmaceutical, biotech and specialty
ingredients markets. As an integrated solutions provider, Lonza is boosting its value creation along and beyond
the healthcare continuum with a strong focus on patient healthcare, consumer preventive healthcare and
consumer’s healthy environment.
Lonza harnesses science and technology to create products that support safer and healthier living and that
enhance the overall quality of life. With the recent Capsugel acquisition, Lonza now offers products and services
from the custom development and manufacturing of active pharmaceutical ingredients to innovative dosage forms
for the pharma and consumer health and nutrition industries.
Benefiting from its regulatory expertise, Lonza is able to transfer its know-how from pharma to hygiene and fastmoving
consumer goods all the way to coatings and composites and the preservation and protection of
agricultural goods and other natural resources.
Founded in 1897 in the Swiss Alps, Lonza today is a well-respected global company with more than 100 sites and
offices and approximately 14,500 full-time employees worldwide. The company generated sales of CHF 5.1 billion
in 2017 with a CORE EBITDA of CHF 1.3 billion. www.lonza.com.
well as a concept with vitamin B12
and choline to aid recovery and
treat fatigue.
The company will also
demonstrate its Lipid Multi-
Particulate (LMP) technology,
designed to improve the
performance of nutritional actives.
Visitors will be invited to find out
more about LMP technology and
try the Branched Chain Amino
Acids (BCAAs) caffeine-drink
concept at the company’s onbooth
bar.
On Tuesday, 15 May, at 2.20 pm at
the Sports Nutrition Zone Theatre,
Dominik Mattern, Director
Business Development at Lonza
Consumer Health and Nutrition,
will explore the ingredient’s active
and sports nutrition applications
when he delivers a seminar titled:
“Sports and Active Nutrition
Innovation through Function and
Form”.
Experts will also be available to
provide further information on the
company’s leading dosage forms,
including Capsugel’s DUOCAP ®
capsule-in-capsule technology.
Various DUOCAP ® probiotic
capsule combinations to assure
formulation stability and acid
resistance will be presented for
emerging applications beyond
digestive health, including
immunity, beauty and
cardiovascular.
Considered the next
generation of
vegetarian-food
coloured capsules, the
solution is now
available in new colours
and has been designed
to support the
development of true
clean label solutions
Lonza Consumer Health and
Nutrition will further highlight its
clean label capabilities through its
new, innovative natural foodcolored
Vcaps ® Plus Spirulina
capsules. Considered the next
generation of vegetarian-food
colored capsules, the solution is
now available in new colors and
has been designed to support the
development of true clean label
solutions.
“Across the nutraceuticals
industry, demand is increasing for
ingredients and for encapsulation
technologies that not only deliver
high-quality results, but also
improve speed-to-market and
allow product line extension as
they meet consumer needs and
preferences,” said Beth Tormey,
Vice President, Head of Business
Unit, Consumer Health and
Nutrition, Lonza.
“Our integrated solutions – from
ingredient sourcing and
formulation development to
industry-leading capsule and
encapsulation technologies and
dosage capabilities – mean we can
support manufacturers in doing
just that,” she added. “At
Vitafoods Europe, manufacturers
can explore our range of sciencebacked
ingredients, advanced
encapsulation technologies and
finished product concepts, which
will enable them to stay ahead of
ever-changing trends and industry
standards.” ■
VitaFoods
Booth
G10
1 Lugo JP, et al. “Efficacy and tolerability of an undenatured type ll collagen supplement in modulating knee
osteoarthritis symptoms: a multicenter randomized, double-blind, placebo-controlled study.” Nutr J.
2016;15:14
2 Crowley DC, et al. “Safety and efficacy of undenatured type ll collagen in the treatment of osteoarthritis
of the knee: a clinical trial.” Int J Med Sci. 2009;6:312-321.
3 Walter P, et al. “L-Carnitine, a ‘Vitamin-Like Substance’ for Functional Food. Proceedings of the Symposium
on L-Carnitine, April 28 to May 1, 2000, Zermatt, Switzerland”, Ann Nutr Metab 2000;44:75–96
Lonza
www.capsugel.com
www.foodmagazine.eu.com issue two | 2018

30
ingredients
DuPont Nutrition & Health introduces
CHOOZIT ® SWIFT 600 and CHOOZIT ®
AMERI-FLEX Cheese Cultures
DuPont Nutrition & Health has launched the latest innovations from the DuPont Danisco ® range
of ingredients: CHOOZIT ® SWIFT 600 and CHOOZIT ® AMERI-FLEX. Developed to solve
productivity and cheese quality needs for industrial-sized cheese makers, these starter cultures
were sampled in pizza cheeses and other unique food demos at the International Cheese
Technology Exposition April 17–19 in Milwaukee, Wis.
Industrial pizza cheese and pasta
filata makers need consistency
and reliability in their operations.
Under intense pressure to operate
efficiently, cheese plants are
sometimes forced to adjust their
process times due to starter
cultures that don’t perform
consistently, which causes
production delays that impact
quality and, ultimately, the bottom
line.
CHOOZIT ® SWIFT 600 is the
newest offering in the CHOOZIT ®
product line that has been
available for years in the Americas
and European markets. This range
of starter cultures provides a
solution for high-volume industrial
pizza cheese and pasta filata
makers looking to increase
productivity with no compromise
on quality.
The most robust range available on
the market today, CHOOZIT ®
SWIFT 600 is mostly resistant to
bacteriophage and rarely impacted
by changes in milk or the plant
environment. In comparison with
other cheese cultures on the
market, CHOOZIT ® SWIFT 600
cultures are formulated for fast
The most robust range
available on the market
today, CHOOZIT ®
SWIFT 600 is mostly
resistant to
bacteriophage and
rarely impacted by
changes in milk or the
plant environment
and consistent acidification time
and produce more consistent
texture. The result is fast-making
pizza cheese, day after day.
“While our competitors may offer
1–2 consistently high-performing
starter cultures, ours allow
customers to utilise six rotations,”
said Cheese Senior Application
Specialist Brian Bartholomew,
DuPont Nutrition & Health. “This
brings about such consistency in
production that pizza cheese and
www.foodmagazine.eu.com issue two | 2018

ingredients 31
About DuPont
For more than 200 years, DuPont has brought world-class science
and engineering to the global marketplace through innovative
products, materials and services. Our market-driven innovation
introduces thousands of new products and patent applications every
year, serving markets as diverse as agriculture, nutrition, electronics
and communications, safety and protection, home and construction,
transportation and apparel.
Today, DuPont is proud to build on this heritage by partnering with
others to tackle the unprecedented challenges in food, energy and
protection now facing our world. With global population expected to
approach nine billion by 2050, DuPont is working with customers,
governments, NGOs and thought leaders to discover solutions to
today’s toughest challenges.
Together, we believe we can provide enough healthy food for people
everywhere, decrease dependence on fossil fuels, and protect people
and the environment for generations to come.
We look forward to what a third century of science and innovation
can do.
pasta filata makers can set the
cultures and then move on without
worry to other steps in the
production process. The robust
culture rotation eliminates
production delays we often see in
daily cheese making, allowing
plants to work at greater speeds
without jeopardizing texture or
overall quality.”
Today, many cheese manufacturers
are frequently adjusting
processing times and conditions to
obtain the desired performance
from culture programs offered by
competitors. These adjustments
impact the consistency of their
cheese yield in terms of attaining
moisture and dry solid targets to
produce cheeses that meet their
customers’ specifications.
CHOOZIT ® SWIFT 600 cultures
have been designed to ensure isofunctional
performance and
consistent and secure
acidification. This helps food
manufacturers to improve the shelf
life and functionality of their
products while reducing the
potential for downgrades.
CHOOZIT ® SWIFT 600 Cultures
are the last generation within the
broad portfolio of CHOOZIT ® FIT &
SWIFT Cultures with proven
success to support the growth of
the global pizza cheese industry.
DuPont Nutrition & Health is also
introducing CHOOZIT ® AMERI-
FLEX, for American style cheese,
including cheddar, colby and jack.
Similar to CHOOZIT ® SWIFT 600,
CHOOZIT ® AMERI-FLEX are
starter cultures that have been
proven to improve quality and
consistency of cheese production
under a variety of different
cheese-making parameters.
CHOOZIT ® AMERI-FLEX is a onebag
direct to vat culture system.
The convenient single pouch blend
of fast acidifying mesophilic and
thermophilic strains is formulated
for reliability, dependability and
phage robustness. Two robust
formulations in this range are
designed to provide flexibility for
producing American cheese types
in multiple processing conditions.
CHOOZIT ® AMERI-FLEX provides
consistent and dependable
acidification from vat to vat, day to
day.
According to Innova Market
Insights, during 2012 to 2017,
cheese new product development
increased at 15.5% compound
annual growth rate. The increasing
perception of cheese as a natural
and healthy snack option, interest
in origin, consumer demand for
The Uniaxial Powder
Tester, from Freeman
Technology, is a standalone
shear tester for
simple, sensitive and
cost-effective powder
characterisation
unusual flavours and convenient
formats (slices, strings,
spreadable) were cited as key
factors in driving these product
launches. CHOOZIT ® SWIFT 600
and CHOOZIT ® AMERI-FLEX are
label-friendly ingredients, labelled
as cultures which sound positive to
customers.
Enhancing analytical throughput
with the Uniaxial Powder Tester
Consolidation Station
A key part of any powder process
is understanding how powders
behave when subjected to
consolidation. It is crucial for the
development of effective storage
and processing strategies. The
Uniaxial Powder Tester, from
Freeman Technology, is a standalone
shear tester for simple,
sensitive and cost-effective
powder characterisation. The
instrument also enables innovative
offline consolidation which
delivering additional testing
capabilities and valuable insights.
The offline Consolidation Station
allows samples to be stored for
extended periods under precisely
controlled conditions, such as
applied consolidation (up to
100kPa), elevated temperature (up
to 70°C) and varying humidity,
thereby simulating typical
industrial environments. Multiple
units can be employed
simultaneously to replicate various
industrial processes, leaving the
main instrument available for
continued testing and dramatically
boosting analytical throughput. ■
DuPont Nutrition & Health
www.dupont.com
www.foodmagazine.eu.com issue two | 2018

32
ingredients
Ancient Grain 2.0: Indulgence for sensitive eaters
2ab Wheat delivers well tolerated baked goods with convincing
taste and texture as well as technological advantages
Digestive health is a much-discussed topic in the food sector. But when it comes to baked goods
and their effects on the digestive system, the main focus is on the health advantages of high fibre
whole grains over refined grains. However, for a growing number of consumers, bakery products in
general pose a challenge: digestive issues arise when they consume wheat – whether it’s refined or
whole. During years of research, grain expert GoodMills Innovation investigated the possible
triggers for these symptoms. The result is 2ab Wheat, a rediscovered ancient grain that offers
sensitive eaters a unique chance to achieve digestive wellbeing.
Only 1% of the population suffers
from celiac disease and is forced
to completely avoid products that
contain gluten. 1 Even fewer people
suffer from true wheat allergy.
Nevertheless, the variety of
gluten-free and wheat-free
products being launched is
increasing and the market is
booming. 2 On the one hand, this
may be due to growing consumer
awareness of gluten, as well as
popular science books such as
‘Grain Brain’ and a general feeling
that gluten-free products are
healthier. On the other hand, there
are people for whom bread
triggers many unpleasant
symptoms, ranging from general
malaise to flatulence and even
diarrhoea: An estimated six
percent of people suffer from this
type of wheat sensitivity. At least
ten percent more are affected by
Irritable Bowel Syndrome (IBS), a
functional disturbance of the
gastrointestinal system. Until now,
the solution for these consumers
has been to choose either wheatfree
or gluten-free baked goods,
even though these fall far below
conventional wheat-based
products in terms of taste and
indulgence. With this in mind,
GoodMills Innovation decided to
carefully examine the current
research into different wheatrelated
intolerances – and this
formed the basis for its discovery
of 2ab Wheat.
www.foodmagazine.eu.com issue two | 2018

ingredients 33
Gluten isn’t always to blame
Irritable Bowel Syndrome (IBS): In
a controlled crossover study, a
research unit at ’s found that
while some IBS sufferers did not
react to gluten at all, there was a
significant improvement in their
symptoms when they followed a
wheat-free diet. 3 The researchers
concluded that FODMAPs
(Fermentable Oligosaccharides,
Disaccharides, Monosaccharides
and Polyols) are one of the main
triggers of IBS. FODMAPs are
short chain carbohydrates such as
fructose, lactose and sugar
alcohols. Scientific studies show
that a low FODMAP diet for IBS
patients reduces gastrointestinal
issues and enhances quality of
life. 4 Nutritionist Sybille Kautz
notes: “FODMAPs are found in
bread wheat and spelt, as well as
in many fruits and vegetables.
However, in sensitive individuals
they can cause bacterial
fermentation and, through their
osmotic action, diarrhoea and
abdominal pain. But – and this is
even more important – gluten-free
baked goods made of oats or corn
are often also low in FODMAPs.
That’s why consumers affected by
IBS can achieve digestive comfort
by choosing these alternatives.”
Wheat Sensitivity: What
www.foodmagazine.eu.com issue two | 2018

34
ingredients
“It needs a different approach”
foodeurope interviewed Michael Gusko, managing director at GoodMills
Innovation, about the development of 2ab Wheat and the future of grain
breeding.
food europe: How did you discover 2ab Wheat?
Michael Gusko: 2ab Wheat is the result of years and years of research.
We had been asking ourselves why more and more people were suffering
from digestive issues after eating wheat. There are more than 800.000
different wheats – from ancient forms to modern bread wheat – and we
were sure that somewhere among all of these there had to be a solution
for consumers with digestive issues.
food europe: But that’s like looking for a needle in a haystack, isn’t it?
MG: Of course intensive R&D investment was required, but we knew
where to look! Working together with nutritionists and grain breeders, we
concentrated on ancient varieties. Our inspiration came from the apple:
There are studies which state that ancient apple varieties are far easier to
tolerate for people with allergies than new ones. It seems that the
digestive system copes better with the protein structures in the ancient
varieties. So we decided to search for an ancient wheat which would not
only be easy to digest but would also deliver indulgence as well as
technological advantages. To do this, we used the latest findings from
medical and nutritional science.
food europe: Ancient grains are in vogue and sometimes labelled as
super foods. What’s your opinion?
MG: There’s a lack of information in this area. There are consumers who
think spelt is an ancient grain, but it is actually even younger than common
bread wheat. People also need to know that not all ancient grains have a
positive effect on human digestion: Einkorn, for example, has a high
FODMAP content so is not well tolerated by sensitive eaters. Additionally,
einkorn doesn’t convince technologically: In order to achieve good bread
results, gluten or modern grain has to be added. For this reason, einkorn
bread is in most cases a mixture of einkorn, modern grain and modern
baking agents. I think facts like these need to be better communicated –
to the consumer as well as to the food industry and bakeries so that
ancient grains don’t just become a marketing instrument. It’s also
important that we start to focus more on nutrition when it comes to grain
breeding.
food europe: What has to change?
MG: There needs to be a different approach to grain breeding. Modern
bread wheat is the result of a culture that has focused on harvest results
and pest resistance. This is absolutely fine for the most part, since bread
is the number one cereal crop with a production level of 800 million tons a
year helping to feed a growing world population. But at a time when more
and more people are facing digestive issues after wheat consumption, we
also have to consider nutritional properties in grain breeding. There are
recent and ongoing studies – looking at everything from FODMAP content
in wheat grains to ATIs as a cause of inflammation and the influence of
different breads on the microbiome and blood glucose levels. Their
findings have to change food production – from the very start of grain
breeding to the loaf of bread on the shelf.
appeared on the medical radar in
the mid-80s as gluten sensitivity
has now been established as Non-
Celiac Wheat Sensitivity (NCWS).
The name was changed after it
was discovered that it is not only
gluten that is responsible for the
digestive issues associated with
consuming wheat-based products.
Instead, it is a complex interplay of
FODMAPs, ATIs (amylase trypsin
inhibitors) and D-gluten. ATIs are
proteins found in the endosperm of
plants that provide protection from
herbivores and insects. This
explains why these proteins are
found in modern wheat varieties,
which are bred for disease and
pest resistance and harvest yields,
to a greater extent than in most of
the ancient grains still available
today. The problem with ATIs is
that they can stimulate the
immune cells in the gut and trigger
inflammatory responses. But
whichever aspect of wheat is
causing their gastric distress, most
consumers have decided the
solution is just to completely avoid
wheat- and gluten-containing
bakery products – often
unnecessarily.
New generation ancient wheat
Based on this knowledge,
GoodMills Innovation selected 2ab
Wheat. This ancient grain variety
is well tolerated because of its
genes: the genome for 2ab Wheat
only contains the genetic coding
for AA and BB gluten – hence its
name. Thus, it is naturally free
from the generally less well
tolerated D-gluten that is found in
modern varieties of wheat. The
FODMAP and ATI content of 2ab
Wheat are also inherently
significantly lower, even without
the use of traditional, timeconsuming
processing methods.
Next to its digestive compatibility,
there is one main point of
difference that makes 2ab Wheat
a ‘new’ ancient grain: Other
popular ancient grains such as
emmer and einkorn fail in terms of
sensory properties when used on
their own. This means that modern
www.foodmagazine.eu.com issue two | 2018

ingredients 35
wheat or baking agents have to be
added during processing in order
to meet today’s consumer
expectations, but this reduces the
overall wholesomeness of the end
products. In contrast, 2ab Wheat
results in a juicy crumb and a
pleasant taste on its own – without
the need for additional flour, gluten
or additives.
Looking to the future: 2ab meets
Tatarian Buckwheat – wholesome
and low GI
Apart from the fact that they
cause digestive problems for many
consumers, wheat-based products
are under fire for another reason:
Bakery products made from
refined flours in particular are
thought to increase the risk of
diabetes and obesity. In a recent
crossover trial, scientists at the
Weizmann Institute 5 investigated
the glycaemic response after
bread consumption. They were
The researchers
concluded that this
variation in individual
responses could be
attributed to differences
in the human
microbiome
able to show that the belief that
whole grain is healthy while refined
flour is unhealthy is based on
shaky ground. Half of the study
participants exhibited the expected
reaction – their blood glucose
levels were relatively balanced
after eating whole grain bread, but
spiked dramatically after white
bread consumption. However, the
other subjects had different
reactions. The researchers
concluded that this variation in
individual responses could be
attributed to differences in the
human microbiome.
1 Schuppan D, Zimmer KP: The diagnosis and treatment of celiac disease. Dtsch Arztebl Int 2013; 110(49):
835–46. DOI: 10.3238/arztebl.2013.0835
2 https://www.ft.com/content/4ec0f2f2-2c0a-11e7-9ec8-168383da43b7 (visited 13 March 2017)
3 Gibson, P. R. et al.: Evidence-based dietary management of functional gastrointestinal symptoms: the
FODMAP approach. J Gastroenterol Hepatol 2010; 25:252-258.
4 Varjú, P- et al.: Low fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP)
diet improves symptoms in adults suffering from irritable bowel syndrome (IBS) compared to standard IBS
diet: A meta-analysis of clinical studies. PLoS ONE12(8): e0182942. (2017)
5 Korem T et al.: Bread Affects Clinical Parameters and Induces Gut Microbiome-Associated Personal
Glycemic Responses. Cell Metab. 2017 Jun 6;25(6):1243-1253.e5. doi: 10.1016/j.cmet.2017.05.002.
Inspired by these findings,
GoodMills Innovation is planning
to extend the 2ab concept: Why
not create a type of bread that is
both easy for sensitive eaters to
digest and promotes a balanced
metabolism at the same time?
Michael Gusko, managing director
at GoodMills Innovation, explains:
“In Asian countries, a crop known
as Tatarian Buckwheat has a long
tradition of use. In fact, this
pseudo cereal plays an important
role in daily nutrition and is
commonly used to stabilize blood
glucose levels. At GoodMills
Innovation, we have developed a
thermal treatment that reduces
the bitterness of Tatarian
Buckwheat, making it the ideal
ingredient for baked goods such as
2ab bread. Currently, the bread is
part of a research study into
personalised nutrition University of
Lübeck in Germany and we’re
more than excited about the
potential results.” ■
Svenja Frank
Head of Social Business & Communications
GoodMills Innovation
2ab-wheat.com/en
www.foodmagazine.eu.com issue two | 2018

36
ingredients
Presenting the power of Ubiquinol
foodeurope meets Filip Van hulle, Senior Manager at Kaneka’s Quality of Life Division, to find
out why the Japanese supplier believes Ubiquinol will be the next big thing in sports nutrition
Q
Kaneka will be shining the
spotlight on Ubiquinol at
this year’s Vitafoods exhibition.
Can you tell us why you have
chosen this particular ingredient
as your focus?
A
We believe that Ubiquinol
has extraordinary potential.
Produced naturally in the human
body, it is essential for energy
production, playing a key role in
the respiratory chain that is
responsible for 95% of our energy
requirements. Additionally, as the
only lipid-soluble antioxidant that’s
native to the body, Ubiquinol
preserves mitochondrial
functionality, accelerates cellular
recovery processes and has a
powerful ability to fight the signs
of aging.
Until relatively recently, it was
difficult to use Ubiquinol in dietary
supplements because it is highly
unstable and oxidizes rapidly on
contact with air. After years of
research and development,
however, Kaneka succeeded in
developing the world’s first stable,
bio-identical Ubiquinol. Kaneka
Ubiquinol is now marketed
successfully in many countries in
supplements targeting sectors
such as heart health, stress
management and mitochondrial
support. With its popularity in
these areas now assured, we
believe the time is right to
introduce Ubiquinol to a wider
audience.
Q
Ubiquinol is related to
Coenzyme Q10, but how do
the two substances differ in their
effects on the body?
A
Coenzyme Q10 is the
oxidised form of Ubiquinol
and it has to be converted before
the body can use it, whereas
Ubiquinol is ready for the body to
use. To get a feel for the difference
between the two, it can be helpful
to think of an apple when you cut
it in half. Initially, the inside of the
apple is white in colour, just like
Ubiquinol. After a short while,
however, the apple turns
yellowish-brown – the same colour
as Coenzyme Q10. In both states,
the apple is fine to eat, but it is
tastier and healthier when it is
white. Similarly, Ubiquinol is more
effective in the body than
Coenzyme Q10. It is far more
bioavailable, so it produces its
effects more rapidly and from
smaller doses. This has been
proven in scientific studies. 1
including a 2007 study that
compared how well humans absorb
Coenzyme Q10 (Ubiquinone) and
Ubiquinol. 2 The results showed
that with 150mg Ubiquinol you
reach higher blood plasma
concentrations as with 600mg Q10
and if you take higher dosage of
Ubiquinol you reach levels that
have never been shown with
Coenzyme Q10 even not if you
www.foodmagazine.eu.com issue two | 2018

ingredients 37
would take 1200mg of Coenzyme
Q10. Furthermore Ubiquinol seems
to work faster and longer. A high
plasma level is needed to be able
to reach deficient tissues and here
may be the explanation why all
studies with Ubiquinol in sports
have been successful and with
Q10 not. 3
Q
Why is the sports
supplements and nutrition
sector of particular interest to
you?
A
The
market for sports
nutrition and supplements is
forecast to reach US$11.4 billion
by 2025, growing at a rate of 7%. 4
This reflects the growing consumer
interest in getting fit and staying
active for as long as possible, so
the sector’s consumer base is
larger than ever and continues to
grow.
The most in-demand products are
those that are able to support
performance and muscle power as
well as recovery after sport or
exercise. Consumers are also
looking to boost their energy
levels. But over and above all of
this, they want products that are
natural, safe and supported by
scientific proof of efficacy.
Ubiquinol is one of the body’s own
substances and you simply replace
what has been lost. Kaneka’s
extraction and processing methods
are totally safe and effective, with
standardisation levels that
guarantee that the correct dose of
the bioactive ingredients is
delivered and will be able produce
their expected health benefits.
The sports sector is the perfect fit
for Ubiquinol because physical
activity reduces the body’s
Ubiquinol supplies, leading to
fatigue and poor performance. It
has been shown that even a single
40-minute bout of intense physical
exercise diminishes the amount of
Ubiquinol in the blood
significantly. 5 So the ability to
replace Ubiquinol quickly and
restore or maintain performance
will be of particular interest to
people who are involved in sport at
all levels.
Besides speedy
recovery and immune
defense, the building of
muscle mass is often
important during
sports and exercise
To illustrate just some of the many
ways in which Ubiquinol can be
beneficial for everyone from
amateur enthusiasts to elite
professionals, we have devised a
range of Sports Prototypes. These
are examples of finished products
and these, or very similar products,
are already on the market outside
of the EU. They will make their
European debut at Vitafoods.
Q How many Kaneka Sports
Prototypes are there and
what are their USPs?
A
There are five
prototypes, each
with their own
benefits but each
offering the core
attributes of
Ubiquinol.
Ubiquinol All Day
Energy is a
daily use supplement containing
100mg Ubiquinol. The soft
vegicaps format ensures an
adequate daily supply of Ubiquinol
for all round energy. For those
taking part in extreme sports, such
as triathletes, or people preparing
for competition, Ubiquinol Flash
offers extra support. Presented in
powder sticks, this prototype
contains 150mg Ubiquinol in a
special stabilised form plus
magnesium and vitamins, and can
be taken without water during
training for a quick boost and to
promote recovery afterwards. As
well as delivering Ubiquinol to
support a rapid return to peak
performance, the product provides
magnesium, which is important for
muscle contraction and relaxation.
A lack of magnesium can result in
muscle cramps or weakness and
may also impair the mitochondria’s
ability to make energy.
The fact that sport depletes the
body’s Ubiquinol levels is one of
the reasons why prolonged periods
of exercise reduce the body’s
immunity, and why athletes are
more prone to sore throats and
cold-like symptoms than the
general population. For this
reason, our third prototype is
designed to strengthen the body’s
defence mechanisms: Ubiquinol
Immunity combines 30mg of
Ubiquinol with vitamins A, B1, B6,
B12, C, D3 and folic acid.
Presented as a GelPell ® , a hard
gelatin capsule filled with gelatin
beadlets, this product is low in
excipients and therefore clean
label.
Besides speedy recovery and
immune defense, the building of
muscle mass is often important
during sports and exercise.
Targeting this, Ubiquinol Muscle
soft gelatin capsules combine
60mg Ubiquinol with 60mg
Glavonoid, Kaneka’s proprietary
licorice root extract. Glavonoid
plays an important role in reducing
inflammation and keeping muscle
tissue healthy. A scientific
study has also confirmed
that in combination with
www.foodmagazine.eu.com issue two | 2018

38
ingredients
exercise, Glavonoid can
contribute to the maintenance of
skeletal muscle mass, and even
increase it. 6
The final Sports Prototype is
Ubiquinol Repair, which is
designed to be taken after training
to aid recovery and create new
energy. This product has a gel
format and contains 100mg highpurity
Ubiquinol powder, 500mg
carnitine, 1000mg branched chain
amino acids (leucine, isoleucine
and valine) plus vitamins. The gel
is rapidly and easily absorbed by
the body, so it is ideal for those
looking for fast effects and can
also be taken before a workout for
an extra boost.
Q
What kind of data is there
to support Ubiquinol as
being beneficial in the sports
arena?
A
Ubiquinol has been well
tested in clinical trials, with
many positive results.
For instance, in a placebo
controlled study conducted in
2014 among 100 fire fighters, 7
researchers proved that Ubiquinol
significantly reduces inflammation
and helps to maintain the integrity
of red blood cells, thus supporting
the transport of oxygen to muscle
tissues. In another study
undertaken with the Athletic
Bilbao football team, Ubiquinol
was found to reduce muscle
damage and speed up recovery. 8
Additionally, a study looking at 100
German Olympic athletes showed
that Ubiquinol significantly
enhances physical performance. 9
There is a great deal of evidence
of the nutrient’s efficacy from
across the world of sports too. For
instance, numerous Japanese
athletes have followed the
‘Ubiquinol loading’ advice of
chairman of the Japan Association
of Athletics Federations Professor
Masaaki Sugita, who recommends
boosting Ubiquinol levels with a
300 mg daily supplement for seven
days before and five days after
endurance activities such as
marathons and triathlons. Sports
physician Dr Dominik Dörr, who
supervised the German Olympic
weightlifting team in 2016, has
seen success with Ubiquinol
supplementation too, noting good
results and progress with
biomechanical measurements in
several athletes, as well as a
significant fall in the number of
stress-related injuries. Australian
middle distance runner Eloise
Wellings relies on Ubiquinol to
reduce muscle inflammation and
maintain energy levels after
training, while Polish mountain
runner Andrzej Dlugosz says he
feels less exhausted after working
out and that Ubiquinol helps
muscle tissue micro-injuries heal
faster.
Q
For companies interested
in using Ubiquinol, what
else do they need to know?
A
Importantly for the sports
sector, Ubiquinol is a ‘nondoping’
substance, so athletes can
1 Ikematsu, H. (2006): Safety assessment of coenzyme Q10 (Kaneka Q10) in healthy subjects: a doubleblind,
randomized, placebo-controlled trial, Regul Toxicol Pharmacol; 44, 212–218.
2 Hosoe, K. et al. (2007): Study on safety and bioavailability of ubiquinol (Kaneka QH) after single and 4-
week multiple oral administration to healthy volunteers. Regul Toxicol Pharmacol, 47(1):19-28.
3 Mitsui, J. et al. (2017): Three-Year Follow-Up of High-Dose Ubiquinol Supplementation
in a Case of Familial Multiple System Atrophy with Compound
Heterozygous COQ2 Mutations. Cerebellum, DOI 10.1007/s12311-017-0846-9.
4 Research & Markets report: Global Sports Nutrition and Supplements Market Analysis & Trends - Industry
Forecast to 2025. Available online at
https://www.researchandmarkets.com/research/8kgxhj/global_sports [Last accessed 23.3.18]
5 Tiano, L. (2015): Effect of Ubiquinol on mitochondrial potential and oxidative stress in relation to
intensive physical exercise. Presented at the 8th Conference of the International Coenzyme Q10
Association, in Bologna, Italy. October 8-11, 2015.
6 Myojin, C. et al. (2016): Liquorice flavonoid oil increased skeletal muscle thickness as assessed by
ultrasound in training football athletes. Nutrafoods, 15/4.
7 Sarmiento, A. et al. (2016): Short-term ubiquinol supplementation reduces oxidative stress associated
with strenuous exercise in healthy adults: A randomized trial. Biofactors, Nov 12;42(6):612-622.
8 Navas-Enamorado, I. (2015): Ubiquinol supplementation positively correlates with reduced skeletal
muscle damage in professional football players. Presented at the 8th Conference of the International
Coenzyme Q10 Association, in Bologna, Italy. October 8-11, 2015.
9 Alf, D. et al. (2013): Ubiquinol supplementation enhances peak power production in trained athletes: a
double-blind, placebo controlled study. J Int Soc Sports Nutr, Apr 29;10:24.
take it without risk.
Kaneka manufactures the
micronutrient by a unique yeast
fermentation process since 2006
and Kaneka Ubiquinol is exactly
the same as the Ubiquinol made in
the human body. However, its
growing popularity of the nutrient
has increased the number of ‘fake’
products on the market. These
might be labeled as containing
Ubiquinol while they in fact contain
Coenzyme Q10. We have also
seen a synthetic form of Ubiquinol,
but this is absolutely not the same
as the body’s own Ubiquinol. It has
not been safety tested, and there
is no clinical data to support it.
Kaneka has reacted to this by
introducing a new brand logo and
safety seal for Kaneka Ubiquinol,
which guarantees the superior
provenance of its ingredient to
manufacturers and consumers
alike.
The application possibilities for
true Kaneka Ubiquinol are
exciting. Our Sports Prototypes
represent the tip of the iceberg of
possibilities for developments in
the future. Our team would be
delighted to discuss any ideas that
your readers may have and look
forward to welcoming visitors to
our Vitafoods stand (I24). ■
Filip Van hulle
Senior Manager
Kaneka Quality of Life Division
Kaneka
www.kanekanutrients.com
www.foodmagazine.eu.com issue two | 2018

ingredients 39
A New Approach to Starch-Free Gummy
Production
Using the new Fast Forward Process technology, GELITA, Hänsel and WDS now present a
revolutionary method to manufacture gelatine gummies in one hour creating new opportunities to
participate in the global fortified gummies trend, as well as a large confectionery market.
Gummies with active ingredients
are on trend. Today, millions of
consumers have turned to
gummies as a convenient and
healthy dietary supplement. So far,
these gelatine gummies are
produced on regular mogul-lines to
achieve the desired texture, taste
and bite. Although the ability to
produce a variety of different
shapes and sizes is a huge
advantage of this processing
method, there’s also a massive
downside: the combined use of
active ingredients and starch can
lead to cross-contamination. Now,
the global innovation leader in
gelatine and collagen proteins,
GELITA, has joined forces with
Hänsel Processing GmbH and
Winkler & Dünnebier
Süßwarenmaschinen (WDS) to
revolutionize gelatine gummy
production. The company has
revealed its new “Fast Forward
Process” technology — a starchfree
production method that uses
reusable silicone molds instead of
traditional starch trays. This
innovative solution creates
significant added value for
customers by providing a cleaner
working environment, accelerating
production and facilitating
fortification.
A segment on the rise
In the late 1990s, fortified
gummies made their first
appearance in the US as an
alternative delivery method for
children’s vitamins and minerals.
With the US being a pioneer in
this sector, gummy multivitamins
accounted for 7.5% of the $6
billion US multivitamin market in
2016, according to estimates from
the Nutrition Business Journal and
projections from research company
IBISWorld. And although the
market for classic confectionery
gummies is a mature one with
relatively small margins around the
world, fortified gummies have
experienced double digit growth.
According to Innova Market
Insights, the global CAGR
between 2012 and 2016 was
+26%. The segment is growing in
Asia (+39%) as well as Western
and Eastern Europe (+29% and
+28%) and North Africa (+25%).
Margins are also considerably
higher, making fortified gummy
production profitable for
smaller manufacturers
as well.
The success of
supplements
in an
indulgent
form
is
based
on
three
key
factors:
first, quite
simply, gummies taste better than
traditional supplements. Secondly,
chewable products eliminate the
most common obstacle among
older users – the difficulties
associated with swallowing large
tablets or capsules. And, thirdly,
switching to a gummy version of a
vitamin or dietary supplement
makes people feel as though
they’re not taking so many pills.
Taste matters, safety counts
When it comes to choosing
confectionery products,
consumers are predominantly
looking for a treat. As such, taste
and texture are critical. People
won’t buy gummy candies just
because they promise to deliver
certain health benefits. So,
whereas the wellbeing aspect of a
product may well stimulate
consumer interest, that product
will only be successful if it meets
and delivers the expectations of a
confectionery treat. Today, the
immense popularity of both
gummy candies and fortified
gummies is mainly based on the
texture providing properties of
gelatine.
The big advantage of the
currently used mogul lines is
its flexibility. Simply by
changing the stamp,
endless
shape
and size
variations are
possible.
There’s no better processing
method for companies that need
to adapt quickly to current trends
and consumer demands with their
gummy portfolio. However, when it
comes to producing fortified
gummies, other priorities
dominate. Product safety and
www.foodmagazine.eu.com issue two | 2018

40
ingredients
hygiene is paramount. A key
problem when bringing active
ingredients into the formulation is
starch-based cross-contamination.
This could only be avoided by
completely replacing the starch
during each changeover. However,
this would be an almost impossible
effort and would exceed all
reasonable costs. For each mogul
machine tray, 5–6 kg of starch is
used. A regular mogul line can
process approximately 30
trays per minute, which
adds up to 10.8 tons of
starch per
hour. This means that on
one day alone, almost 260 tons of
starch are used on a regular mogul
line.
Another advantage over the
traditional manufacturing method
is the considerably shorter
production time. The drying time
for gummy candies is
approximately 24 hours,
sometimes even 48 hours. The
gummies have to remain in the
starch trays to set, lose moisture
and obtain the required texture for
demolding. As a consequence,
large storage facilities with
controlled temperature and
humidity are an absolute necessity.
Starch-free production
To overcome the challenges of
cross-contamination and time,
starch-free production offers a
solution. This approach has been
already working well with gelling
agents such as pectin or
carrageenan. However, these
products don’t provide the
required texture and chewiness
that can only be achieved with
gelatine. This is why GELITA has
co-operated with Hänsel and WDS
to produce the first gelatine
gummies using the Fast Forward
Process, a starch-free processing
method. Dr. Margarethe
Plotkowiak from GELITA,
comments: “We’re really excited
about presenting this outstanding
new method to our customers. Fast
Forward Process technology
reduces the
time required to make a
gummy to a fraction of the
standard starch mogul system
while immensely improving the
hygiene required for the new
developments. Our new high speed
setting solution allows for almost
immediate demolding and marks
the beginning of a new era in
gelatine gummy production.”
The new technology is tailored to
the requirement of quick
demolding, resulting in an
innovative gummy formulation from
GELITA, a novel cooking process
adjusted to this new recipe and
requirements developed by Hänsel
and a new depositing line from
WDS to handle the depositing
masses successfully. The
combination of these three
elements shortens the gelatine
gummy manufacturing time up to
the moment of demolding from one
day to less than two hours.
Lengthy drying times in the tray
are no longer required. Whereas
tens of thousands of starch trays
were needed previously, the new
process only requires some
hundreds of reusable silicone
molds. This not only leads to
savings in energy costs and
personnel, production space can
be minimised as well. Furthermore,
the absence of starch significantly
reduces material handling and
avoids dust, residues or crosscontamination
when using
different fortifications such as
vitamins, minerals or other active
ingredients in the formulation.
A partner for the industry
GELITA is a provider of premium
ingredients that allow for the
production of fortified gelatine
gummies with high consumer
appeal. But, more than that, the
company also delivers a wide
range of comprehensive business
services – from the development
of concepts, formulations and
prototypes to the selection of the
ideal type of gelatine for optimised
processes, marketing support and
technical assistance. With their
decades of experience, the
company’s technical experts are
able to offer first class support in
fortified gummy manufacturing to
new and established customers
alike. At the same time, on an
ongoing basis, its research
specialists explore new and
innovative gelatine application
areas that help clients to enter
new markets all over the world. ■
GELITA AG
www.gelita.com
1 Source: https://www.nytimes.com/2017/02/28/well/eat/vitamins-gone-gummy.html
www.foodmagazine.eu.com issue two | 2018

ingredients 41
Bergamot à la Symrise
For Symrise, responsible operations and business success go hand in hand. To achieve its
sustainability objectives, the company has first turned its attention to its more than 10,000 raw
materials sourced from all over the world, among other things. The Group promotes high
environmental and social standards, efficient production, sustainable raw materials and the protection
of biodiversity. Just how that works can be seen using, as an example, bergamot essential oil from
Calabria, which the company utilises in a variety of applications such as fragrances and tea flavours.
Symrise has developed a system
for sustainable raw material
procurement that ensures the
supply of materials and their
terrific quality. It also enables
farmers to manufacture their
products in a way that is both
environmentally conscious and
socially responsible over the long
term. To realise these objectives,
Symrise relies on good agricultural
practice, social and educational
projects, collaboration with local
scientists and long-term
partnerships with
nongovernmental organisations
dedicated to protecting nature and
the environment.
The company applies these
principles at more and more
locations around the world. Take,
for instance, the sustainable and
completely integrated vanilla
supply chain: for this purpose,
Symrise has been working with
some 7,000 small-scale farmers in
Madagascar for years. Similarly,
Symrise sources raw materials for
sustainably produced cosmetics
ingredients from the Amazon
region. In October 2017, the
Group launched a three-year
project in this region with the
Brazilian cosmetics manufacturer
Natura and the German Society
for International Cooperation
(GIZ). The partners work together
to protect biodiversity in the
rainforest; along with scientific
partners from the region, Symrise
also identifies new raw materials
for scent and care products. More
diversity also ensures greater
economic security: around 1,000
farmers should be able to boost
their sales by 20%. With this
support, their products should
then be able to apply for the Union
for Ethical Biotrade’s (UEBT)
renowned UTZ certification.
Based in Amsterdam, the
nongovernmental organisation is
also an important partner when it
comes to purchasing bergamot in
Calabria, southern Italy, where
Symrise sources the citrus
essential oils from the longstanding
company Capua 1880.
Working with agricultural experts
from Mediterranea University of
Reggio Calabria and with the
support of Symrise, a UEBT team
has examined the value chain in
the region, surveying around 350
farmers. “We discovered that the
risks associated with bergamot
cultivation are not that significant
– however, there are many
forward-looking opportunities
when it comes to protecting the
environment, biodiversity and
social conditions for farmers. But
we need to take Certain factors
into account – for example, the
changes in rainfall patterns due to
www.foodmagazine.eu.com issue two | 2018

42
ingredients
climate change,” explains Rik
Kutsch Lojenga, Executive
Director of UEBT, who believes in
collaborative learning.
“Our project has brought about a
new awareness of sustainability
issues among all participants.”
One example is field irrigation,
which Capua 1880 initiated for
farmers following the analysis.
“The company has hired an
agronomist who ensures that more
sustainable cultivation methods
and good agricultural practices are
implemented and will install a
monitoring system,” explains Rik
Kutsch Lojenga. In the future, the
plants could possibly even be
irrigated underground. “This would
allow farmers to use resources
more efficiently, conserve water
and protect trees from disease
caused by mold and fungus.”
Capua 1880 has also purchased
30 hectares of land to be used for
experimenting with cultivation and
fruit innovations. The cultivation of
old bergamot varieties is also in
the pipeline in order to retain the
species’ genetic diversity, which
will ensure higher resilience for
future plants. At the same time,
the aim is to boost biodiversity in
the Reggio Calabria region, which
contains three microclimates. The
close proximity to the Ionian and
Tyrrhenian Seas supplies salty air
and a variety of winds, while the
different locations of the
plantations – at the seaside, on
flatlands and in the mountains –
ensure variations in temperature.
The result of this is a special
climate that supports the fruit
throughout its growth cycles. “We
need to make sure that we
maintain this diversity,” says Rik
Kutsch Lojenga. This also includes
reinforcing the typical landscape
by cultivating certain trees, plants
and herbs around the plantations
that, for example, prevent erosion.
Social aspects were a further part
of the analysis that Symrise
initiated with the environmental
organization. “Bergamot
represents Calabria, where many
small-scale farmers are
responsible for cultivation. It
provides a whole host of
opportunities to earn a living in a
region with a weak structure,”
explains the UEBT director. Capua
1880 supports farmers by paying
on a weekly basis, following
harvest, and negotiating prices for
a period of ten years with
Unionberg, the largest cultivation
cooperative. Farmers benefit from
reliable, predictable incomes, says
Rik Kutsch Lojenga. “As a result,
structures that enable sustainable
cultivation over the long term can
grow or establish themselves.”
With its activities in Calabria,
Symrise has made a key
contribution to enabling the
company to obtain citrus fruit from
a sustainable source in the future.
The classics – orange, lemon and
lime – will follow. Bergamot from
Calabria has long been a versatile
complement to the product
portfolio. For instance, its oil
provides perfumes and shower gels
with invigorating, fresh and longlasting
scents, Earl Grey teas with
their special character and many
other foods and beverages with
their unique twist – and will one
day also be used by Symrise
perfumers and flavorists in
countless fragrance and flavour
compositions at production and
development sites around the
world.
Farmers
Capua 1880 works with around
480 suppliers in Calabria, some of
whom have been cultivating
bergamot on their fields for
decades. Most of them belong to
the Unionberg cooperative, while
others, such as Luigi Framatino,
supply the company directly. The
citrus farmer, who also plants and
harvests mandarins, grapefruits
and lemons, has cultivated his six
hectares with bergamot trees, in
accordance with certified organic
standards. The 74-year-old says
that he wants to show Mother
Nature the respect she deserves,
so that she will supply healthy food
in return. Framatino is convinced
that environmentally friendly
methods are the best way to do
just that. He participated in the
first survey of the joint project of
Symrise and the Union for Ethical
BioTrade, which examined the
bergamot value chain. The result
for him: like many other farmers,
he wants to switch to underground
irrigation, for example, to conserve
resources and to make his
operations even more eco-friendly.
Production
The Capua 1880 factory is located
in an industrial area in Campo
Calabro. The company invested a
lot of money to develop a
production facility that meets the
latest standards. It is divided into
fragrance and flavour areas. In
addition to bergamot, the
company’s 70 employees also
process other fruits such as
oranges, lemons and mandarins.
The essential oils can be stored in
shiny silver tanks for up to twelve
months. And that is not easy –
citrus oils in particular are prone to
oxidation and therefore need to be
stored under a ‘lid’ of nitrogen.
Through a system of pipes, the oils
flow out of the storage containers
and into evaporators, separators
and distillation columns for
processing. Finally, employees
combine the oils to create finished
mixtures. Depending on ripeness
and harvest time, the products
have different fragrance profiles,
which the company standardizes in
accordance with customer
specifications. As an important
buyer, Symrise has very clear
ideas about bergamot oils – after
all, the company wants to use
them in very special fragrance and
aroma compositions around the
world.
Family
Capua 1880, which has been
supplying Symrise for years, is the
perfect example of a family
business. Gianfranco Capua has
been managing the company for
40 years, now accompanied by his
twin sons, Giandomenico and
Rocco; they represent the fifth
generation to successfully lead the
company, established in 1880, into
www.foodmagazine.eu.com issue two | 2018

ingredients 43
the future. Based in Campo
Calabro, Capua 1880 has been
producing bergamot and other
citrus oils since the very
beginning. Back then, employees
extracted the valuable oil using
sponges, which were pressed
against the peels and then wrung
out. What was once an entirely
manual process is now a high-tech
production chain. The family
invested heavily in the modern
production facilities at which the
oil is refined, mixed and decanted
into containers. At this site, the
company produces around 60 % of
the world’s demand for bergamot
essential oil and has increased its
sales from €9 million to €50
million over the past 20 years. Its
high-tech production ensures
superior quality that Symrise has
come to rely on. Despite all the
technological finesse, the family
business and passion for bergamot
are still the top priority for the
family. The three Capuas know
every detail when it comes to their
raw materials, the necessary
climate, working the fields,
production and markets around the
world.
Processing
In San Gregorio, not far from
Reggio Calabria, Capua 1880
manages one of the largest citrus
extraction operations in Europe.
The company purchased the
production facility, which was built
in 1934, nine years ago. The bright,
sun-drenched hall contains green
transportation boxes filled with
thousands of bergamots. One after
the other, they are washed, sent up
rattling conveyor belts and
dropped into silver drums, where
they are continuously spun while
rubbing against sharp graters.
Using centrifuges, employees
extract the green or yellow oil –
depending on the harvest and the
time of year – from the grated
peel, which ultimately flows
through a filter and into a bucket:
The aromatic raw material, which
serves as a basis for a great deal
of Symrise compositions, is now
finished. The highly sustainable
production process uses as much
of the raw materials as possible.
The juice generated through the
process is sold, and the remaining
peel is passed on and used as a
fertilizer.
Bergamot Oil
Just about everyone is familiar
with the scent, without knowing
exactly what it is: Clear, fresh and
invigorating bergamot essential oil
is used as a top note in many eau
de colognes and eau de toilettes –
in a third of all men’s and half of all
women’s fragrances. Cosmetics
manufacturers incorporate the
product into soaps, deodorants,
toothpastes and shower gels. The
oil is also used to flavour tea
varieties such as Earl Grey and
Lady Grey. Bergamot is rarely
used in foods, though there are
jams and liqueurs made from the
fruit, particularly in Calabria. In the
field of alternative medicine, the
juice is also believed to be a
natural way of lowering
cholesterol. The raw material is
derived from the fruit of the
bergamot tree, which stands
around four meters tall and is
harvested between November and
March. The round/pear-shaped
fruit weighs between 100 and 200
grams and has a diameter ranging
from 5 to 7 centimeters, though
some can grow much larger. The
fruit grows almost exclusively
along an approximately 120kmlong
strip of coastline between the
Ionian and Tyrrhenian Seas in
Calabria, southern Italy. In fact,
90% of global production comes
from this region. ■
Symrise AG
www.symrise.com
www.foodmagazine.eu.com issue two | 2018

44
show preview: IFT
Advancint the science of food: IFT2018
Envision what the very best minds involved in the science of food can achieve when they work
together:providing each and every person on the planet with a safe, nutritious, and sustainable food
supply. Since 1939, IFT has been advancing the science of food and its application across the global
food system by creating a dynamic forum where individuals from more than 90 countries can
collaborate, learn, and grow, transforming scientific knowledge into innovative solutions for the
benefit of people around the world.
Members are at the heart of all we
do. We help them enhance their
careers and make greater
contributions to their
organisations. Through forums
such as the world’s largest annual
food science event, publications
such as Food Technology
magazine, and other unique
resources, we enable them to
enhance their knowledge and
expand their professional
connections, both domestically
and abroad. We help highlight the
impact and important societal
contributions made by
professionals involved the science
of food, and attract the brightest
minds to the profession from
related disciplines. And we support
the contribution of evidence-based
science to the public dialogue on
food issues.
Together, we are creating a world
where science and innovation are
universally viewed as essential to
a safe, nutritious, and sustainable
food supply for everyone. As a
scientific society with vision, IFT is
feeding the minds that feed the
world.
Interview with Kelly Hensel,
Senior Digital Editor, IFT
Entrepreneurship is driving much
of the most exciting innovation
happening in the science of food
today. To help support this growing
community, IFT – through
our IFTNEXT initiative – launched
a new, high profile promotional
venue at our 2017 Annual Event
and Food Expo called the IFTNEXT
Start-Up Alley. It’s a unique
opportunity for food start-ups to
showcase their innovative
technologies, products, and/or
services at one of the world’s
largest annual food science
events.
Year one of Start-Up Alley was a
major success, putting new
companies in front of a global
audience of 20,000+ food
professionals. One of those
companies was Nima, a San
Francisco-based start-up
specialising in portable food
allergy sensors.
Francisco Dias Lourenco, CTO of
Nima, says his company’s
experience with IFTNEXT Start-Up
Alley at IFT17 far surpassed their
expectations.
IFT: What was your experience
like at IFTNEXT Start-Up Alley?
Francisco: IFT17 was our first
show. We were really impressed by
the size of it all. And the location
of Start-Up Alley was pretty
awesome. All the IFTNEXT
presentations were right there, so
we had a lot of good exposure and
were able to meet many
interesting folks from industry.
And just the variety of people
coming through – from companies
big and small – was incredibly
helpful. And because we’re such a
consumer-focused product, talking
to different people from industry
was very eye-opening.
IFT: What were some of your
biggest takeaways from the
experience?
Francisco: We definitely received
lots of actionable advice,
particularly around how we can
market to industry, ie. the different
places in the supply chain where
Nima can fit in as a partner. We
www.foodmagazine.eu.com issue two | 2018

show preview: IFT 45
also received some great advice
on things like how we can get our
data and research published. We
also learned a lot about what we
can do in the future to make the
product more attractive to
manufacturers, and about working
with insurance to help consumers
get reimbursement for using Nima.
So that was one of the best
things – getting a large variety of
advice and getting to talk to so
many different people with
different backgrounds.
IFT: Have you seen any new leads
or partnerships that sprouted
from your time at IFT17?
Francisco: We have some
interesting collaborations that we
started the planning stages of at
Start-Up Alley. One is working
with a culinary school to
incorporate Nima as part of the
allergen management process that
a chef would need to implement.
We also started working with a
large Israeli food manufacturer
who wants to incorporate Nima in
their manufacturing process. And
we started an evaluation with a
grain distributor who wants to
check their grain for gluten
contamination and purity. So we
established a lot of future
partnership prospects, but just
having the exposure to people like
that was very valuable.
IFT: How has Nima Sensor
changed since the event?
Francisco: At this time last year,
we were only selling the glutendetecting
sensor. In the past year,
we have been developing a peanut
tester, and are now in the final
stages of development and
validation for
A view from Karen Nachay
One of my favorite parts of IFT’s
annual event is wandering the floor
of the Food Expo. I enjoy taking in
the array of ingredients and
products, old and new, at one of
the largest Food Expos in the
world, discovering new trends and
keeping track of what’s to come in
the food industry.
With IFT18 now on the horizon,
here are four trends to watch out
for on the IFT Annual Event and
Food Expo floor:
1) Clean Label: We’re few years in
now, and it’s grown increasingly
clear that the clean label/clear
label movement isn’t slowing
down. Consumers are still very
interested in clean label
products and ingredients, which
feature easy-to-recognize
ingredients and no artificial
ingredients or synthetic
chemicals. With this clean and
clear label movement comes an
increased demand for
ingredients that are
domestically sourced, organic,
or not genetically modified. In
recent years, ingredient
manufacturers have focused on
moving beyond synthetic
ingredients and exploring clean
label options for everything
from taste, to texture, to
nutritional content and more,
and it’s having a big impact on
everything from texturizers to
preservatives to flavors and
colorings. While the synthetic
colors and artificial flavors are
still in use and functional, a lot
of companies are now trying to
meet the needs and wants of
their consumers to have more
naturally derived ingredients. Be
on the lookout for more of these
clean label innovations at this
year’s Food Expo.
2) Plant-Based Protein: People are
still eating meat and poultry, but
many consumers are
increasingly interested in plantbased
proteins. Dairy-based
proteins are very popular, both
from a protein and texturebased
perspective, but
plant-based proteins are
growing increasingly popular.
Soy, pea, potato and rice are all
getting more attention from a
protein perspective, and they
can add not just nutritional
elements, but textural ones as
well. Other plant-based sources
that are in the works – such as
microalgae, quinoa, and other
vegetable-based proteins – that
are not yet on the market are
also sure to be of interest.
Nuts, beans, and lentils are also
being investigated and
increasingly used in commercial
products for their protein, as
well as texture. Of course,
some of these may have offflavors
or affect the texture in
their applications, so these are
areas that companies are
looking for evolution from in the
plant-based protein sector.
3) Texture: Companies that track
new product releases are
noticing more and more texturebased
claims on packaging in
recent years – whether it’s
describing the product, or even
as a part of the product’s name.
Companies are increasingly
investigating the textural
elements of different
ingredients and how they might
play a role in new or existing
products – particularly those
from plant-based sources – so
many of the ingredient
manufacturers/suppliers on the
Expo floor will be showcasing
the texture of their product
applications at IFT18.
4) Sweeteners: Everyone from
governments, to nutrition
agencies, to consumer groups
are expressing concern about
added sugar, so companies are
on the hunt for natural additives
to serve as alternatives to
traditional sources of
sweetness. The latest evolution
in naturally derived sweeteners
kicked off with stevia’s entry to
the marketplace, and it’s an
area that’s still seeing lots of
innovation, so be on the lookout
for some of these new
sweeteners when you hit the
Expo floor. ■
IFT2018
www.ift.org
www.foodmagazine.eu.com issue two | 2018

46
show preview: IFT
From product development to turnkey
solutions: SternMaid America exhibits contract
manufacturing services and R&D expertise
SternMaid America provides customised outsourcing solutions for
powdered food ingredients, functional foods and dietary
supplements. This is backed by interdisciplinary R&D expertise
gained from its position in the Stern-Wywiol Gruppe, one of the
leading enterprises in the world of food ingredients. See them at
the IFT Food Expo 2018.
The Stern-Wywiol Gruppe will be represented by five of its
specialist divisions. Besides the contract manufacturer SternMaid America, Hydrosol,
SternEnzym, SternVitamin and Sternchemie will present customized solutions for different
applications. With an area of more than 21,000 square foot, the most modern Stern-Technology
Center concentrates the group’s research and product development under one roof. The companies’ own
scientists, technologists and engineers in the fields of dairy, meat and bakery products, deli foods, sweets and
others are familiar with market demands and challenges. Customers benefit from the comprehensive fund of
technical know-how within the global group and tailor-made solutions offered locally for numerous food
applications.
From compounding, filling and refilling, to raw material sourcing, product development, warehousing and
logistics, SternMaid America offers a broad range of services for all kinds of customers’ requirements.
At booth S671, visitors can learn about SternMaid America’s semi-automated blending line, which can mix
orders ranging in size from 500 pounds to more than 22,000 pounds, with a precision of 1:100,000. The blending
line distributes micro-components (such as flavors and emulsifiers) very finely. Thus, it is possible to add
probiotics, vitamins and minerals as well as larger amounts of fats and highly viscous liquids (such as lecithin) to
foods. ■
Booth
S671
www.sternmaid-america.com
Biorigin provides healthy food solutions for IFT visitors
It is part of Biorigin’s mission to provide healthy, tasteful and delightful food. With ingredients
developed from biotechnological processes, the company meets the expectations of the clients who
are looking for natural, non-GMO, clean label and sustainable products.
At the IFT Chicago, USA, the visitors will be able to get to know the Bionis yeast extract line at the
Biorigin’s booth which features solutions for rounding off the taste and Umami, reducing sodium and sugar, and
also being a natural alternative for the caramel colouring.
The Bionis yeast extracts represents a versatile line that acts in the sensorial features of the food, naturally
intensifying the Umami flavour, bringing out specific recipe notes and meeting the main trends of the market,
thus being a great alternative for reducing sodium and bringing out the flavour in vegan and vegetarian recipes.
At tasting demo sessions, the visitors will be able to try recipes that bring back people to good life moments
bringing the pleasure of a homemade food with the healthy touch sought by the clients.
Yeast derivatives, natural flavour, autolysed and selenium-enriched yeast, yeast cell wall and beta-glucans are
still part of Biorigin’s portfolio. The ingredients are ISO 9001, FSSC 22000, Kosher and Halal certified, with
complete traceability from raw material until the final product.
About Biorigin
Biorigin is a Brazilian company that dedicates itself for 15 years to the art of creating and producing natural and
innovative ingredients for the health and well-being of people and animals. Committed to adding value to its
customers’ products, it ensures traceability, sustainability, and quality throughout the production process, from
the raw material sugarcane to the finished products.
It is the first to obtain the Bonsucro Chain of Custody certification for yeast extracts and derivatives produced
from fermentable sugar and sugarcane yeast cream, demonstrating Biorigin’s commitment to social,
environmental, and economic practices through sustainable sourcing. ■
Stand
4479
www.biorigin.net
www.foodmagazine.eu.com issue two | 2018

processing & packaging 47
Blackmer ® featuring pumps and compressors
for liquid terminal applications at ILTA 2018
Blackmer ® , part of PSG ® , a Dover company and a global leader in positive displacement,
regenerative turbine and centrifugal pump, and reciprocating compressor technologies, is pleased
to announce that it will be exhibiting at the International Liquid Terminals Association (ILTA)
International Operating Conference and Trade Show on June 11–13 in Houston, TX, USA.
STX Series pumps
Exhibiting in booth 741, Blackmer
will be featuring STX Series
pumps. STX Series transport
pumps are ideal for loading and
unloading corrosive and noncorrosive
liquids – sulfonic acids,
specialty chemicals, solvents, latex
paints, liquid sugars and vegetable
oils – that are not compatible for
use with cast iron pumps. These
pumps offer the best combined
characteristics of sustained highlevel
performance, energy
efficiency, trouble-free operation
and low maintenance costs.
ML Series pumps
Blackmer will also showcase its
ML Series pumps. ML Series
pumps are ideal for liquid-terminal
operations that require highcapacity
product transfer, top or
bottom loading/unloading and
blending at the rack. ML Series
pumps offer tremendous selfpriming
and high-suction
capabilities that enable them to
clear tanks of product more
effectively and efficiently than
competitive models. ML pumps
can handle fluid viscosities from 30
to 500,000ssu (1.0 to 108,000cS)
with flow rates up to 600gpm
(136m3/h) and at operating
temperatures as high as 400° F
(206°C).
S Series screw pumps
S Series screw pumps from
Blackmer will also be on display.
Available with or without external
timing gears and bearings,
Blackmer S Series pumps are selfpriming
double-ended positive
displacement pumps that
offer outstanding
performance in
the most
demanding
liquid-storage
terminal
applications.
Blackmer twin
and triple screw
designs provide
complete axial
balancing of the
rotating screws
and their timing
technologies eliminate
metal-to-metal contact with
the pump. S Series pumps are
also ATEX-certified for use in
explosive or dangerous
environments.
In addition, Blackmer HD Series
reciprocating gas compressors will
be featured at the show. HD
Series compressors provide quiet,
efficient transfer of a wide range
of liquefied gases. HD Series
compressors also have been
designed to handle the vapor
recovery of gases that are
common in terminal applications.
The vapour recovery aspect of this
application captures vapours
before they are released in the
environment, allowing terminals to
be more environmentally
responsible and compliant while
ensuring the most complete
product transfer possible.
About Blackmer
Blackmer ® is the leading global
provider of innovative and highquality
positive displacement,
regenerative turbine and
centrifugal pump, and
reciprocating compressor
technologies for the transfer of
liquids and gasses. For more than
a century, the Blackmer name has
stood for unparalleled product
performance, superior services
and support, well-timed innovation
and a commitment to total
customer satisfaction. Supported
by a worldwide network of
distributors and original equipment
manufacturers, Blackmer pumps
and compressors are used in a
multitude of applications in the
Process, Energy and Military &
Marine markets. Blackmer –
headquartered in Grand Rapids,
Michigan, USA – is part of PSG®,
a Dover company. ■
Blackmer
www.blackmer.com
www.psgdover.com
www.foodmagazine.eu.com issue two | 2018

48
processing & packaging
Origin labelling of food a boost for local
economies and sustainable development
A new study has found that food products linked to their place of origin are economically and
socially beneficial to rural areas and promote sustainable development.
Food
products
registered with a
Geographical
Indication (GI) label boast
an annual trade value of over
US$50bn worldwide. Such
products have specific
characteristics, qualities or
reputations stemming from their
geographical origin.
The study Strengthening
sustainable food systems through
geographical indications by the
Food and Agriculture Organisation
of the United Nations (FAO) and
the European Bank for
Reconstruction and Development
(EBRD) analyses the economic
impact of Geographical Indication
registration in nine case studies:
Colombian coffee, Darjeeling tea
(India), Futog cabbage (Serbia),
Kona coffee (United States),
Manchego cheese (Spain), Penja
pepper (Cameroon), Taliouine
saffron (Morocco), Tête de Moine
cheese (Switzerland) and Vale dos
Vinhedos wine (Brazil).
In
all nine cases, origin-linked
registration substantially increased
the price of the final product, with
an added value of between 20 and
50%. One reason is that
consumers identify unique
characteristics – such as taste,
colour, texture and quality – in
products with Geographical
Indication status, and as such they
are willing to pay higher prices.
“Geographical indications are an
approach to food production and
marketing systems that place
social, cultural and environment
considerations at the heart of the
value chain,” said Emmanuel
Hidier, Senior Economist in FAO’s
Investment Centre. “They can be a
pathway to sustainable
development for rural communities
by promoting quality products,
strengthening
value chains,
and
improving
access to
more
remunerative
markets.”
Case studies:
Penja pepper
and Futog
cabbage
In the case of
Penja pepper, a
white pepper
grown in the Penja
Valley’s volcanic soil in
Cameroon and the first African
product to receive a geographical
indication label, registration has
helped to stimulate a six-fold
increase in local farmers’ incomes.
“The process – from setting
standards to registration and
promotion – has benefited not only
local farmers, but the whole local
area in terms of revenues,
productivity, the growth of other
connected industries, and
importantly, the inclusion of all
stakeholders,” said Emmanuel
Nzenowo, from the Penja Pepper
producers’ association.
A GI label for the Futog cabbage,
grown on the fertile lowlands
alongside the Danube River in
northern Serbia, has provided a
small community of growers with a
substantial rise in incomes in
recent years, with some farmers
www.foodmagazine.eu.com issue two | 2018

processing & packaging 49
achieving a 70% increase in sales
prices.
“Since the registration of the
product, local producers have
begun working more closely
together, and this has helped to
protect the unique quality of the
Futog cabbage and its agricultural
tradition. It has also helped to
defend its name and reputation,
which had often been misused in
the past,” said Miroljub Jankovic
from the Futog Cabbage
Association.
More than economics: linking
products, places and people
The registration of products linked
to their place of origin has
implications running far deeper
than economic gains alone. Local
producers and processors at the
centre of the registration process
help make food systems more
inclusive and more efficient.
Together, producers develop the
product specifications, and
promote and protect the origin
label. The creation of such labels
also stimulates public-private
sector dialogue as public
authorities are often closely
associated with the registration
and certification process.
“In our regions, which neighbour
the EU, there is strong interest in
GIs from governments as they can
see the extent to which they have
triggered positive rural
development in countries such as
France and Italy,” said Natalya
Zhukova, EBRD Director, Head of
Agribusiness. “Now, our
agribusiness clients from the retail
and processing sectors are also
interested in supporting GI
processes and markets as they can
see that consumers in local and EU
markets are interested in food
origin and quality.”
Finding the right balance
Registration of a Geographical
Indication label follows the laws
and regulations defined by each
country. Internationally, the labels
are regulated and protected under
the TRIPs Agreement, a
multilateral agreement on
intellectual property rights that is
recognised by all the members of
the World Trade Organization.
The study recognises a number of
hurdles that producers must
consider before applying for an
origin label. For example, some
small-scale or traditional producers
may be excluded if product
specifications are overly
industrialised, or if they are
onerous in areas such as
packaging.
The report also stresses that
environmental impacts must be
considered, and specifications
must include requirements to
protect against overexploitation of
natural resources.
A tool for sustainable
development
“The unique linkages of these
products with their natural and
cultural resources in local areas
make them a useful tool in the
advancement of the Sustainable
Development Goals, in particular
by preserving a food heritage and
contributing to healthy diets,” said
Florence Tartanac Senior Officer in
the FAO Nutrition and Food
Systems Division.
FAO and the EBRD have been
working together to support
producers and local authorities in
developing sustainable
Geographical Indication products
in countries including Montenegro,
Serbia and Turkey. FAO also works
with other partners to promote
origin-based products in
Afghanistan, Benin and Thailand
among others. ■
SOURCE Food and Agriculture
Organization of the United Nations (FAO)
reprints
www.foodmagazine.eu.com
IF YOU ARE INTERESTED IN HAVING REPRINTS
OF YOUR ARTICLE TO HAND OUT TO YOUR
CUSTOMERS/ PROSPECTS
please contact: john@foodmagazine.eu.com
IT’S A LOT LESS EXPENSIVE THAN YOU MIGHT THINK
www.foodmagazine.eu.com issue two | 2018

50
processing & packaging
Bosch launches efficient vertical packaging
system for ground coffee at Specialty Coffee
Expo
Cost-effective twin tube on single frame doubles output on small footprint. Up to 300 high-quality
pillow bags per minute to address market growth. Integrated checkweigher reduces product
waste.
At Specialty Coffee Expo 2018,
Bosch Packaging Technology, a
leading global supplier of
technology and services, launched
its new duplex packaging solution,
enabling ground coffee
manufacturers in North America to
achieve the highest output per
square foot in the industry. The
unique combination of a Spee-Dee
auger filler and a vertical bagger
from Bosch produces up to 300
high-quality fractional coffee bags
per minute on minimum floor
space. The cost-effective design
supports product and material
waste reduction, while simplifying
cleaning and maintenance.
“We’re very enthusiastic about
announcing the launch of this costeffective
compact system for
ground coffee in North America”,
says Alden Schiavi, Sales Manager
at Bosch Packaging Technology.
“The industry has been waiting for
this unique combination of high
speed, small footprint and
affordable design”.
Small but mighty: the next
generation of continuous motion
machines
Spee-Dee’s 3600 Twin auger filler
and Bosch’s SVE 1820 MR
continuous motion bagger combine
to make this duplex machine fit on
just 36.6 square feet (3.4 square
meters), doubling the output on a
fraction of the production space.
The new solution produces up to
300 consistently airtight bags per
minute, with a maximum bag width
of seven inches (180 millimeters) –
the largest possible bag width for
a duplex machine. Coffee
manufacturers can produce a wide
range of bag sizes for one- to
eight-ounce packs (28 – 227
grams).
Efficient to the core
To protect such valuable product
as coffee, the Spee-Dee auger
filler offers high filling accuracy
through tendency regulation with a
checkweigher and thus cuts
product waste. It also features a
patented sliding key tooling lock
for effortless changeovers, while a
single hopper inlet simplifies the
upstream product delivery system.
The open vertical form, fill and seal
(VFFS) machine design makes
cleaning, maintenance and
monitoring easy, improving overall
equipment effectiveness.
Maximum product and material
flexibility
No matter if ground coffee
producers need to switch from
decaf to regular or flavored coffee,
tool-less hopper changeovers
reduce downtime and minimize
cross-contamination risk.
Customers also profit from the
optional nitrogen flushing feature,
which extends the product’s shelf
life. Furthermore, the high-quality
seals work with various film
materials – coffee producers can
choose between two- and threeply
films without compromising on
sealing quality.
Bosch’s full portfolio for coffee
includes technologies from raw
material weighing and dosing,
protection valves to end-of-line
packaging. To explore the duplex
solution live and to learn more
about Bosch offerings to the
coffee industry in North America,
visit www.solutions4value.com. ■
Bosch Packaging Technology
www.boschpackaging.com
www.foodmagazine.eu.com issue two | 2018

processing & packaging 51
New Stable Micro Systems Rig improves
efficiency in ingredient handling
One of the world’s leading texture analysis experts, Stable Micro Systems, has developed a new rig
to enable food manufacturers to measure the flowability of compacted powders, such as flour,
cocoa powder, starch and more, quickly and easily. The device is designed to provide accurate
measurements of flow behaviour, to increase operational efficiency and improve quality standards
along the production line.
Powders often compact under
their own weight during storage,
causing blockages in the hopper
and restricting flow. This can result
in incorrect dosage, wasted
product and/or downtime while
blockages are cleared. The Powder
Vertical Shear Rig imitates a filled
hopper, testing the flow of a
powder from a packed state.
During the test, a specific mass of
powder is transferred to the main
body of the rig and compressed to
a chosen force to create a ‘cake’
of powder. A door below the
powder is then released to reveal
an outlet and a probe, slightly
smaller than this hole, pushes the
powder through. The results of this
test reveal how easily the powder
flows from a packed state. This
can help to determine the correct
hopper outlet size, as well as
indicating whether any changes
are needed to the powder
formulations, such as adding flow
additives or changing the powder
particle size accordingly.
The likelihood of blockages
forming depends on both the
properties of the powder and the
conditions surrounding it, such as
temperature and humidity. These
conditions can be mimicked with
the use of Stable Micro Systems’
thermal cabinets. Thanks to its
innovative Community Registered
design, the Powder Vertical Shear
Rig requires minimal operator
handling, helping to avoid
disturbances of the sample or its
environments between test
stages.
Jo Smewing, applications manager
at Stable Micro Systems,
comments: “Working with powders
on food production lines can be
challenging, as discharging them
from storage can be unreliable.
Understanding a powder’s flow
behaviour is therefore key to
meeting operational demands and
minimising production downtime.
By optimising storage, packing,
handling and transportation
conditions, manufacturers can not
only save costs, but also achieve
consistently high-quality end
products.”
The Powder Vertical Shear Rig is
an extension of Stable Micro
Systems’ wider powder testing
solutions offered by the Powder
Flow Analyser. ■
Stable Micro Systems
www.stablemicrosystems.com
www.foodmagazine.eu.com issue two | 2018

52
analysis & control
Food regulations, compliance and ROI
The food sector is one of the most regulated industries in the world. These regulations take the
form of food safety, weight, labelling and commercial legislations that aim to ensure only safe
packaged foods are available for purchase and that consumers are not misinformed or misled.
Underpinning this, global standards agencies certify manufacturers’ food safety schemes to
facilitate trade in certain countries. Daniela Verhaeg, Product Inspection Specialist with Mettler-
Toledo, examines how food manufacturers can comply with regulations and reap genuine business
benefits.
Mettler-Toledo
has identified
seven key
areas where
product
inspection
technologies
can have a
positive impact
in relation to
food safety
compliance.
Food manufacturers face a rapidly
evolving food industry. They are
under pressure to produce more
intricate combination food options,
at competitive prices, packaged in
new innovative and sustainable
materials, and supplied in smaller
batches to quickly accommodate
consumer’s changing tastes. On
top of this, they need to comply
with stringent food and labelling
regulations, industry codes of
conduct and the branding and
quality policies of major retailers.
Integrating advanced product
inspection solutions into robust
food safety management
processes can overcome some of
these challenges by ensuring
product safety, driving profits and
upholding brand reputations.
At Mettler-Toledo, we have
identified seven key areas where
product inspection technologies
can have a positive impact in
relation to food safety compliance.
1 Detection and removal of
contaminants
All packaged food must be free
from unwanted physical
contaminants such as stone, glass,
metal and bone. Regulations give
flexibility to manufacturers to
adopt the most suitable quality
assurance systems and there is a
wide range of metal detection and
x-ray inspection equipment
available to meet specific
requirements.
Metal detection technology
provides the best means of
detecting ferrous, non-ferrous
(brass and aluminium) and
stainless-steel metal
contaminants. Until recently, it
was not possible to detect small
unwanted metal items using a
metal detector when products
were packaged in metallized film.
However, the latest advancements
www.foodmagazine.eu.com issue two | 2018

analysis & control 53
in metal detection systems, which
use multi-simultaneous frequency
and product signal suppression
technology, now also deliver high
sensitivity in these types of
applications.
X-ray inspection systems can
inspect all packaging types for
unwanted physical contaminants,
such as calcified bone, glass
shards, metal fragments, mineral
stone, dense plastic and rubber
compounds. They detect foreign
bodies, irrespective of their shape
or location within the product, at
fast production speeds. As x-ray
technology examines the overall
product, several additional
inspection checks can be
performed simultaneously to
ensure food safety and product
conformity.
2 Inspection of product safety
No sub-standard food must enter
the marketplace. Examples may
include packaged products that
are inferior to the quality and
freshness required, those which
display expired ‘use by’ and/or
‘best before’ dates, and those
containing a risk of bacterial
contamination.
Advanced vision and x-ray
inspection technologies both
perform a range of in-line quality
assurance checks, from inspecting
specific dates and fill-levels to
closure integrity examinations. For
example, x-ray technology detects
dense product between the outer
and inner edges of the seal, whilst
vision systems check sealed edges
for excess food. Both systems
successfully remove all nonconforming
products from the
production line for further
investigation.
Tamper-evident seals are becoming
more popular to give consumers
confidence of product integrity.
They are a valuable tool in the fight
against food fraud and are
commonly used on baby food jars.
For additional security, a
serialisation number can be printed
on the tamper seal. Advanced
vision technology enables the
inspection of tamper-evident seals
in real time to guarantee that the
product was securely sealed when
leaving the production facility and
can also verify the individual
serialisation numbers to protect
consumers against security
breaches further on in the supply
chain.
3 Confirm advertised weight
Net content laws and regulations
differ across the globe: they range
from ‘the average weight of the
product cannot be less than the
labelled weight’ to ‘within predefined
tolerances.’ Modern
product inspection options are
available to help food
manufacturers comply with the
relevant regulations without
compromising production time.
In-line checkweighers ensure that
each package is accurately
weighed, in real time, based on the
predetermined content weight of
each compartment. This enables
the manufacturer to investigate
filling deviations within the
processing stage. As an option,
the checkweigher can be set up to
control upstream filling machines.
If the checkweigher detects any
unacceptable deviation it will
reject non-conforming products
and can adjust the connected
Advanced
vision and x-
ray inspection
technologies
both perform a
range of in-line
quality
assurance
checks, from
inspecting
specific dates
and fill-levels
to closure
integrity
examinations.
www.foodmagazine.eu.com issue two | 2018

54
analysis & control
Accurate data
capture is a
key part of
modern
product
inspection, and
essential in
proving
compliance.
filling machine automatically, thus
avoiding costly giveaway.
X-ray systems enable gross mass
measurement that checks the
overall weight of each pack. Any
non-conforming products outside
of a specified weight range are
rejected. Zoned mass
measurement is best suited when
the mass of individual items inside
the pack must be examined, such
as each compartment of a ready
meal. This is important, as an
underfill in one compartment could
be compensated by an overfill in
another compartment.
4 Verify label accuracy
All packaged products must clearly
communicate product information
in accordance with the laws
governing a country. The main
labelling laws stipulate that each
label displays the net quantity of
product, plus ingredient and
allergen information. Some
countries have additional
mandatory requirements.
Innovative vision technology
provides the perfect solution to
check compliance with labelling
criteria.
Vision technology enables
manufacturers to inspect the
positioning and content of labels
at high production speeds and
verifies that the right label is
attributed to the correct package.
It inspects all label information to
ensure consumer safety and
compliance with labelling
regulations, irrespective of
variable print applications. Checks
for the presence and quality of the
date and lot information minimise
the risk of expired product
entering the marketplace and are
vital in the event of a product
recall. Recent innovations even
verify the accuracy and quality of
inkjet dot printing and provide an
additional level of quality control.
5 Confirm that the product is ‘As
Advertised’
All products must be as advertised
and not mislead the consumer in
their purchase. In addition to
aspects such as correct weight
and packaging, this might include
ensuring that the publicised
promotional item is included in a
cereal box, or that a multipack
contains the correct number of
units. The latest innovations in
Advanced vision
inspection can verify if
branding guidelines
have been upheld and
that all relevant
information regarding
ingredients is correctly
displayed
product inspection technology
enable food manufacturers to
comply with the creative
packaging and promotional
requirements of food retailers.
Advanced vision inspection can
verify if branding guidelines have
been upheld and that all relevant
information regarding ingredients
is correctly displayed. The latest X-
ray inspection technology has the
capability to inspect for missing
items contained within the primary
or secondary package. In the
primary package, this can include
counting sausages to ensure the
correct amount are contained
within one pack, checking for
promotional giveaways in cereal
packets and identifying the
presence of a plastic measuring
www.foodmagazine.eu.com issue two | 2018

analysis & control 55
About METTLER TOLEDO
METTLER TOLEDO is a leading global supplier of precision
instruments and services. The company has strong leadership positions
in a wide variety of market sectors and holds global number-one market
positions in many of them. Specifically, METTLER TOLEDO is the
largest provider of weighing and analytical instruments for use in
laboratory and in-line measurement in demanding production processes
of industrial and food retailing applications.
The Product Inspection Division of METTLER TOLEDO is a leader in
the field of automated inspection technology. The Division incorporates
the Safeline Metal Detection and X-ray Inspection, Garvens and Hi-
Speed Checkweighing and the CI Vision and PCE Track & Trace brands.
The solutions provided by the business increase process efficiency for
manufacturers while supporting compliance with industry standards
and regulations. Systems also deliver improved product quality which
helps to protect the welfare of consumers and reputation of
manufacturers.
scoop in infant formula containers.
Within secondary packaging, x-ray
systems are installed at the very
end of the line, before dispatch, to
check that each box contains the
correct number of primary packs.
An x-ray image of each pack, even
within multipacks, will reveal any
under- or overfilled products.
6 Be prepared to prove due
diligence
In the event of a product recall,
authorities require packaged food
manufacturers to prove that they
have exercised due diligence in
their manufacturing processes.
Product inspection technologies
monitor and record all quality
assurance activities in real time
and have an essential role to play
in capturing accurate data so that,
in an emergency, food
manufacturers can respond quickly
and appropriately to minimise
harm to the consumer and the
brand.
This data can be centrally stored
and made available for statistical
analysis and production line
control. Advanced connectivity
options enable remote access;
conformity parameters relating to
product line changeovers can be
quickly assigned, thereby
upholding production conformity
with minimal downtime. Further
advancements are encouraging
adoption of Industry 4.0 principles
in the food sector to facilitate
faster, more informed, decision
making when a labelling or
contaminant issue has occurred:
automating data exchanges with
greater transparency throughout
the food industry supply chain.
7 Ensure consistent equipment
performance
Consistent and accurate data is
the key to compliance and food
safety plans must include
verification activities. As part of
this, regular checks should be
undertaken to ensure inspection
systems are functioning correctly.
Investing in a service contract with
the equipment manufacturer
ensures preventive maintenance
and performance verification
support to provide reassurance
that product inspection equipment
continues to operate as it should.
Food manufacturers should
therefore choose an equipment
manufacturer or supplier that can
provide ongoing support to ensure
their product inspection equipment
always performs at its best. Other
considerations might include
aspects like training.
Conclusion
It is clear that, whatever the
regulatory requirements, modern
product inspection technologies
are available to support food
manufacturers in proving
compliance. Integrating the seven
points we have explored in this
article into a robust food safety
management plan will enable
packaged food manufacturers to
comply with food safety
regulations – but the benefits of
investing in product inspection
technology go beyond compliance.
Proving to authorities that the
public is fully protected from nonconforming
packaged food gives
brand owners passport to trade in
lucrative new markets. Food
manufacturers that supply a high
level of conforming packaged
products – consistently and
repeatedly – can benefit in many
ways. Top line, they can grow their
business; compliance to food
safety and labelling regulations
facilitates access to trade in
lucrative markets, plus product
conformity helps secure repeat
business. Bottom line,
manufacturers can protect their
profits; streamlining production
processes optimises operational
efficiencies. It is a win-win
situation for the manufacturer and
the consumer.
For more detailed information,
please download the free white
paper ‘Ensuring Conformity of
Packaged Food’. ■
Daniela Verhaeg
Product Inspection Specialist
Mettler Toledo Product Inspection
www.mt.com/pi
www.foodmagazine.eu.com issue two | 2018

56
analysis & control
Giract Award – Promoting Flavour Research
amongst PhD Students in Europe
Dr. V. Krishnakumar and Prof. Andy Taylor
Many of the major, global players in flavour and flavour ingredient production are located in Europe
where they make a significant contribution to national economies through their production and R&D
activities. Flavour and flavour ingredient production, and flavour R&D, also involve many smaller
companies who contribute specific expertise and products to the larger companies. There are also
many large and small European companies who use flavor technology to develop their own unique
food and beverage products. The economic value of these activities to Europe is difficult to
estimate accurately but there is a very strong socioeconomic case for retaining and supporting
these activities within Europe.
Given the global nature of
businesses, there is always
pressure to consider relocating to
alternative sites in the USA or the
Far East for marketing or financial
advantage. In addition, fastdeveloping
economies such as
China and India are investing huge
sums in basic R&D activities in
order to gain economic advantage
over the West. Given their low
cost-base, these economies are
currently trying to woo basic
research away from the West.
One factor keeping the companies
in Europe is the availability of
well-trained personnel and a wide
variety of Universities and
Research Institutes that can
supply research facilities and
specialist advice and consultancy
to the flavor companies. These
Universities and Institutes are
already well-connected in Europe
through various informal
mechanisms (eg. COST actions,
triennial flavour science meetings
such as the Weurman and
Wartburg). In order to compete
effectively in flavor R&D against
established countries such as the
US and Japan, together with fastrising
giants such as China and
India, it was felt that Europe
should show a strong, unified and
synergistic face in the future.
This was translated into a full-
fledged programme to encourage
students to study flavour-related
topics at PhD level, which is
sponsored by Biorigin, DSM Food
Specialties, Givaudan,
International Flavors & Fragrances
(IFF), Kerry, Lesaffre
International, Mitsubishi
Corporation Life Sciences
(MCLS) Europe and Nestlé. The
programme is now in its 8th
edition and operates at three
levels:
■ To publicise the attractions of
flavor research and how study
at the PhD level can lead to
careers in industry
■ To encourage students to
study a flavour-related PhD
topic, six bursaries of 3000
euros are offered each year to
first year PhD students
■ For students completing their
theses, a single 5000 euro
prize is offered for the best
thesis and the winner is also
invited to attend the Annual
Savory Flavor Conference as a
platform for the winning
student(s) to present his/her
work to ‘potential employers’
GIRACT provides the
administration to run the
programme, which has received
appreciation from both students
and professors across Europe.
The awards are
acknowledged by
postings on the
Institutions webpages
as well as through
social media, which
extends the awareness
of the programme to a
wider audience
In this 8th edition, the programme
attracted eleven applications for
each of the 2017/18 best PhD
thesis and 1st year bursary
awards from candidates studying
in 20 different universities across
Europe. Notable fact is that all
eleven candidates for the best
thesis were women, showing the
strong presence of women in
flavour science. This year, we have
approached more than 255
universities across the whole of
Europe to identify and encourage
applicants. The programme has
achieved its aim of increasing
interest in flavor research, with
many professors submitting
candidates every year for both the
first and final year awards. The
first year awards are also meant
to encourage Master’s students
to take up flavour science for their
PhD research. The final year
awards serve to reward the hard
work and diligence of the doctoral
candidates.
www.foodmagazine.eu.com issue two | 2018

analysis & control 57
Feedback from the applicants has
been very positive; successful
candidates at the Best Thesis and
Bursary levels see the awards as
recognition of the high quality of
their research projects, which
reflects well on the research
institutions, the supervisors and
the students. The awards are
acknowledged by postings on the
Institutions webpages as well as
through social media, which
extends the awareness of the
programme to a wider audience.
The 2017/18 Best thesis award in
flavor research honoured Dr.
Margaux Cameleyre of Institute of
Grape and Wine Sciences,
University of Bordeaux
(supervisor Professor Jean
Christophe Barbe) for her work
entitled “Study of red wines fruity
aromatic expression. Importance
of pre-sensorial level in perceptive
interactions”. Margaux will have
the opportunity to present her
work to the Sponsor companies of
the GIRACT award as well as
having the chance to attend the
Savoury Flavour meeting in
Geneva. She will be formally
awarded her prize by Dr.
Krishnakumar, Managing Director
of Giract.
The adjudication panel
summarised Margaux’s research
as follows, “The focus was on a
This work provides a
potential mechanism
for aroma-aroma
interactions and a
method to measure it
wine system, where a fruity
attribute had been identified and
its chemical composition
determined. It was found that
adding some other aromas caused
a significant change in the fruity
attribute. Using the Phase Ratio
Variation (PRV) method, Margaux
showed that the added aromas
changed the partition coefficients
of the existing fruity compounds
and therefore the aroma profile
that was present in the headspace
above the wine. This work clearly
shows that interactions take place
at the physicochemical level and
PRV is a good way to measure
this effect. This work provides a
potential mechanism for aromaaroma
interactions and a method
to measure it.”
The winners of the first year
bursary for the eighth edition are:
Christine Belloir (Institut National
de la Recherche Agronomique
(INRA), France), Paulina
Morquecho Campos (Wageningen
University and Research, The
Netherlands), Holly Clarke
(Teagasc Food Research Centre,
Ireland), Ilze Laukaleja (Latvia
University of Agriculture, Latvia),
Dominika Olszak (Poznan
University of Life Sciences,
Poland) and Benedikt Slavik
(Henriette Schmidt-Burkhardt
Lehrstuhl für Lebensmittelchemie,
Friedrich-Alexander-Universität,
Germany).
One of the 8th edition bursary
winner, Ms. Dominika Olszak from
Poznan University of Life
Sciences, Poland has mentioned
that she is very glad and awarding
her bursary was a good surprise.
She has also mentioned that
herself and the University have
more opportunities to expand their
knowledge and conduct scientific
research because of the
scholarship. She has added that “I
am very proud that the project my
supervisor (Małgorzata Majcher)
and I developed is interesting and
developmental in the opinion of
the adjudicating panel. I promise
that this bursary money will be
used rationally.”
Another excited bursary winner,
Ms. Christine Belloir from INRA
AgroSup Dijon, France has
communicated that, “I want to
thank you a lot for having retain
my PhD project this year. I am
going to take advantage of this
budget to buy different
consumables for my experiments
and to take part in different
meetings this year. Thanks for
making this possible!
Students pursuing/interested in
joining PhD in flavour studies in
European universities may find
more information about the
programme in the Giract page,
www.giract.com. ■
Dr. Krishnakumar
Managing Director
Giract, Switzerland
Dr. Andy Taylor
University of Nottingham
www.foodmagazine.eu.com issue two | 2018

58
analysis & control
Constantly streamlined quality assurance
– at the heart of Viciunai expansion in Europe
Viciunai Group has been lately expanding both in terms of new markets and assortment. One of the
largest surimi manufacturers on the planet has been diversifying its product portfolio for the last
several years. A push on such non-surimi products as smoked salmon, pelagics, frozen and breaded
whitefish or even gyoza bites is going to be only stronger in the next several years. And recent
advances in the group’s quality assurance system (QAS) lies at the heart of these plans.
When experience meets
innovation
“Just like the whole group, our
production and quality assurance
system evolved dramatically from
its inception. From 4 employees
working on a primitive equipment
and driven mainly by their
knowledge and enthusiasm in
1996, to high level in-house
laboratory furnished with state-ofthe-art
testing equipment and
comprised of 20 biochemistry
scientists, highly skilled food
experts and laboratory workers
today.
We usually tend to apply a certain
mix of experience, traditions and
innovations in all the domains,
here at Viciunai. Take our products
for example: at one end, we have
such classic and popular items as
Surimi shrimps or Snow crab, and
at the other - BIO dumplings with
salmon, seitan and coriander or
dried salmon sausages with
mango. Same applies to the
company’s laboratories and
Quality Unit – seasoned veterans
work together with young aspiring
scientists, combining their
respective approaches,” says
Loreta Stonkiene, Head of Product
and Technological Development at
Viciunai.
A qualitative leap for the last 3
years
Quality of Vici and other Group’s
produce is assured by the network
of internal laboratories operating
at every production site of
Viciunai. However, the most
comprehensive tests are run at the
main laboratory of Viciunai
production stronghold in Plunge.
“In 2015, it was certified by the
industry benchmark for the
www.foodmagazine.eu.com issue two | 2018

analysis & control 59
Quality of Vici and
other Group’s produce
is assured by the
network of internal
laboratories operating
at every production site
of Viciunai
internal laboratories – ISO/IEC
17025. It is issued by the official
regulator – Lithuanian Food and
Veterinary Service and guarantees
competence, impartiality and
consistent operation of the site.
That’s an important advantage
working with global retail networks
and was acquired after their
growing interest to be sure about
the credibility of our internal
tests,” maintains Loreta
Stonkiene.
From 2016, Viciunai’s laboratory is
headed by Justa Sirvaityte, a
former senior researcher at
Kaunas University of Technology
and a PhD in chemical
engineering, trained at various
science institutions of Lithuania,
Norway, Austria and other
countries. Whereas some of the
other scientists and laboratory
workers have experience spanning
over 15 or even 20 years in the
field, and are able to tell if the
surimi or fish sample is in
accordance with all the taste,
composition or even chemical
requirements just by tasting it.
“On top of ISO 17025,
consistently positive results at the
proficiency testing is another QAS
achievement we are very proud of.
Testing includes such chemical
indicators as humidity, protein, fat,
ashes or others, and is meant to
ensure we work well within the
margin of error while running wide
scope of tests. Viciunai’s lab has
been participating in the
proficiency testing right from
2012, and our results have always
been within the margin of error. It
is verified by the British LGC
Standards, known for their rigid
requirements in the realm,” says
Justa Sirvaityte.
Multi-level QAS – business
critical
This year, Group’s QAS ranks have
been further boosted by an
addition of a new Food Safety and
Quality Manager. Modestas
Keblys, a PhD in biomedical
sciences, has been working in the
field of food safety and quality for
over 17 years. He arrived at
Vici nai from Palink, a major
Lithuanian retailer owned by
Rewe, Coop and other large
Whereas some of the
other scientists and
laboratory workers have
experience spanning
over 15 or even 20 years
in the field, and are
able to tell if the surimi
or fish sample is in
accordance with all the
taste, composition or
even chemical
requirements just by
tasting it
European players. Previously he
had worked at the State Food and
Veterinary Service and the
National Veterinary Institute of
Norway.
According to him, no matter how
precise or consistent your testing
results are, with 60 different
markets, thousands of clients
across the world and millions of
Euros at stake, you simply don’t
put all your eggs in one basket.
“Multi-level quality assurance
system and multiple safeguards
minimise the risks of any
infections or deviations in the
specification. First of all,
traceability, microbiological and
chemical tests are run by the raw
material providers themselves,
then our internal laboratories make
sure those are correct. During the
production process, rigorous QA
procedures also take place. On top
of that, final products, for the sake
of objectivity, are sent to the
accredited external laboratories in
various European countries.”
www.foodmagazine.eu.com issue two | 2018

60
analysis & control
When it comes to the
BRC, two-thirds of
Viciunai factories have
been certified at the
highest AA level, with
one third complying
with high A standard
Benefits of controlling the supply
chain
The company is well-known for its
control of the supply chain, which
plays an equally vital role in the
overall quality assurance. Raw
material providers are constantly
controlled by questionnaires as
well as audits; processing, logistics
and distribution processes are run
by the group itself. Company
enjoys the benefits of sales and
distribution companies in 20
countries, runs its own
transportation company and has
several regional logistic centres.
“Multi-level QAS and full supply
chain control turns out to be
primary factors behind Viciunai’s
ability to enhance its share in the
existing and enter the new
markets. Our results of announced
and unannounced BRC and IFS
audits are perhaps the most clearcut
indicator how these systems
actually work”, says Group’s Head
of Quality.
All of the Viciunai’s surimi, salted
as well as white fish production
processes have been evaluated
between the score of 96,6–98,3 by
the IFS in 2017. When it comes to
the BRC, two-thirds of Viciunai
factories have been certified at the
highest AA level, with one third
complying with high A standard.
Internal food allergen testing to
be launched in 2018
Owing to the expansion of the
group’s sales and distribution
network as well as long-standing
partnerships on surimi, other
SKUs of Viciunai, like salmon,
gyoza bio dumplings and mackerel
have started to generate interest
from major retailers in the UK,
Spain, Germany, Belgium and
other countries.
“We have therefore decided to
start comprehensive internal food
allergen testing this year. So far,
we’ve relied on the external labs
for these tests, but the best
practice is to run them in-house.
Allergies are hot topic, especially
in the West, and with our ongoing
growth there, it makes sense to
start running allergen testing
ourselves. We will cover all main
food allergens, like nuts, egg and
dairy products, particular
emphasis is going to be put on the
gluten-free produce,” Head of the
Laboratory revealed company’s
plans for the nearest future. ■
Mindaugas Snicorius
Head of Communication
Viciunai Group
mindaugas.snicorius@vici.eu
www.foodmagazine.eu.com issue two | 2018

company news
61
FAM introduces latest innovation in centrifugal cheese shredding technology
FAM, the European market leader specializing in cutting solutions for the food industry, is unveiling a new standard in
cheese cutting technology with the introduction of the FAM Centris 400C Hytec. This superior centrifugal shredder not
only increases efficiency and capacity, but is also the most hygienic centrifugal shredder on the market. It is the latest
addition to the complete line solutions that FAM markets in Europe and Asia.
The FAM Centris 400C Hytec is part of FAM’s Centris product line of superior
shredders that raise the bar of hygienic standards by exceeding industry requirements.
The Centris 400C Hytec has a 15HP stainless steel planetary gear motor, unlike the
traditional 10HP centrifugal shredders on the market today. It represents the highest
hygienic standard and has no flat surfaces or hidden corners, inside and out. The
contact surface resistance is extremely low. Since there are no electrical components,
bolts or wires in the product contact zone, nothing can contaminate the food or attract
the sticking of cheese.
Also available, is the revolutionary SureShred 16C, a high quality, high capacity cutting head
which features 16 cutting stations and is designed with 20% less pieces and moving parts; a
step up from the 8 station heads currently available. It contains 9 patented and patent pending
innovations and an ultra-hygienic design. The SureShred 16C is lightweight, yet
features heavy duty stainless steel construction that is easy to clean and comes
equipped with Set-and-Forget technology, that allows you to simply set your
desired preferences and achieve a consistent cut every time.
All of the Centris developments are based on FAM’s NECST technology concept.
The Next Evolution in Centrifugal Slicing Technology, has been resulting in groundbreaking, new
products for centrifugal slicing and shredding since 2014.
Complete line solutions
The innovative centrifugal shredder completes the product range that FAM offers to the cheese processing industry. The
cutting solutions expert has been active in cheese processing for 20 years. In 2008, FAM introduced the USDA accepted
FAM Hymaks. This high capacity dicer is now, after 10 years, unbeaten in cut quality, capacity, reliability and hygienic
performance. It has helped FAM attract a customer base that includes, amongst others, the largest cheese processors in
the USA.
The extensive experience FAM gained with the integration of its machines in lines in the US, is now being introduced in
Europe. The complete application solutions are marketed together with strategic partner Deville Technologies, a world
leader in sanitary full line industrial food cutting solutions. They range from product preparation via shredding and dicing
up to packaging, which means it includes the highest quality of infeeds, exit conveyors, cellulose dispensers, tumble
drums, precubers, vibratory conveyors & wash and tooling carts available on the market.
The offered lines are innovative, flexible and custom made to use the smallest floorspace possible. And they are
exceptionally versatile, able to accommodate both FAM dicers and FAM shredders with a simple replacing of the cutting
machine. ■
Enhancing analytical throughput with the Uniaxial Powder Tester Consolidation
Station
A key part of any powder process is understanding how powders behave when subjected to
consolidation. It is crucial for the development of effective storage and processing strategies. The
Uniaxial Powder Tester, from Freeman Technology, is a stand-alone shear tester for simple,
sensitive and cost-effective powder characterisation. The instrument also enables innovative
offline consolidation which delivering additional testing capabilities and valuable insights.
The offline Consolidation Station allows samples to be stored for extended periods under
precisely controlled conditions, such as applied consolidation (up to 100kPa), elevated
temperature (up to 70°C) and varying humidity, thereby simulating typical industrial
environments. Multiple units can be employed simultaneously to replicate various industrial
processes, leaving the main instrument available for continued testing and dramatically
boosting analytical throughput. ■
www.foodmagazine.eu.com issue two | 2018

62 company news
New process prolongs Chia Oil‘s shelf-life
Taiyo, an expert manufacturer of functional ingredients, offers Xia Oil, a
premium chia oil, that remains stable for up to two years. Using a novel
process, XIA PURE Ox Blocker technology, the taste and smell of the oil stay
fresh and its nutraceutical properties remain intact. With a content of more
than 60% alpha-Linolenic acid, Xia Oil from Chilean chia seeds is the richest
natural source of vegetarian omega-3 fatty acids on the market, making it an
ideal dietary supplement for vegetarians and vegans. A regular intake has a
positive effect on heart health, blood circulation and cortisol levels.
Healthy oils are usually very sensitive to oxidation and perish quickly. To
counteract this problem, Taiyo has collaborated with Benexia, one of the leading cultivators and processors of chia
seed ingredients for the nutritional, food and beverage industries. Working closely together, the two companies have
successfully developed XIA PURE Ox Blocker technology. The patented technique provides improved oxidative stability and
a longer shelf-life for the high quality, 100% natural seed oil. Benexia is responsible for the entire supply chain of the oil in
Chile, thus ensuring its quality from cultivation to harvesting and processing.
By cold pressing of the chia seeds without using chemical solvents or thickening agents, the oil retains its natural
tocopherols. It can be kept for up to two years at normal ambient temperatures, during which time the antioxidant ORAClevel
remains constant. Xia Oil is almost colorless and tasteless, with a slightly nutty note. As such, it can be used in
powder form, added to juices, smoothies and mueslis, or utilised as a rapeseed or olive oil substitute in dressings.
“Chia Oil is the richest vegetarian source of omega-3 fatty acids in nature. It consists of 60% alpha-linolenic acid (ALA), a
polyunsaturated omega-3 fatty acid that has, among other benefits, a positive effect on the immune system, metabolism
and blood pressure. Also containing polysaccharides, which inhibit carbohydrate breakdown in the gut, it can also
contribute to gastrointestinal well-being and a healthy diet as well. In addition, Xia Oil has an anti-inflammatory effect and
is rich in valuable nutrients and trace elements,” says Stefan Siebrecht, Managing Director of Taiyo GmbH and
micronutrient expert.
To ensure the safety of its nutraceutical products, Taiyo’s chia ingredients are sterilized using an approved Log-5 reduction
technology. Apart from Xia Oil, the company offers food grade white or black chia seeds, as well as micronised chia protein
and fiber with standardized particle sizes.
Taiyo also works on powdered Xia Oil that is sprayed on Sunfiber, a water soluble dietary bean fiber, for this as ALApowder
in powder shakes and food products. These ingredients allow the high quality nutrition of chia to be added to a
broader range of formulations, such as capsules, beverages, various powder blends and healthy fats blends. All products
are certified gluten free, halal, kosher and vegan. ■
Makro to double their manufacturing facility in Goito
Due to a nearly doubling of orders in recent months, the owners of Makro Labelling in Goito, Italy are starting the latest
phase of their development, by increasing their factory space with a
new 4000m² manufacturing building and a further 800m² office block.
To-date Makro have built over 700 machines since the company was
founded in 2009. When they moved in to the new factory the directors
thought the facility, which was already twice as big as the factory
where it all began, would be sufficient for their needs in the medium
term, but this has not been the case, so the decision has been made to
expand manufacturing in Italy.
Max Manzotti, President and Sales Director said of this latest
development, “Our order books currently mean we will have to make at least 30 machines a month from now on,
which are all much larger and faster than the first machines we made less than 10 years ago when we started. Our Export
business continues to be the backbone of the company and we are now on the approved lists of suppliers for most of the
global players in the Beer, Cider, Wines and Spirits, Soft Drinks and Water businesses.”
Max continued, “When we exhibited at last year’s drinktec in Munich, we had a wonderful reaction to our stand from major
players, many of whom have since placed very large orders with us. We are no longer viewed as a young company, but
more the leading supplier of labelling equipment with many patented ideas that are resonating with our ever-growing
customer base.” ■
www.foodmagazine.eu.com issue two-- | 2018

company news
63
BENEO’s Palatinose Functional
Carbohydrate gets Argentinian Approval
BENEO, one of
the leading
manufacturers
of functional
ingredients, is
pleased to
announce that
its highly successful functional carbohydrate, Palatinose
(isomaltulose), has been approved for use in all food and
drink categories in Argentina.
The only carbohydrate to provide balanced energy,
Palatinose is naturally-sourced and delivers full
carbohydrate energy (4kcal/g) in a more balanced way by a
slower and more sustained uptake, resulting in higher fat
oxidation and a low glycaemic effect. In addition,
Palatinose is the first non-cariogenic sugar, making it kind
to teeth. It already carries a range of FDA and EU health
claims: ‘Palatinose is low glycaemic yet fully digestible
and thus provides glucose in a balanced and sustained
way’, PalatinoseTM is toothfriendly “…contributes to the
maintenance of tooth mineralisation” (EU health claim) and
it “does not promote tooth decay” (FDA health claim).
BENEO’s application to the Argentinian National
Commission of Foods (CONAL) was approved and
subsequently published on February 7th 2018 in the Boletín
Oficial de la República Argentina N°33.808. This
publication leads to the inclusion of isomaltulose in the
Argentinian Codex Alimentarius, Section XXII
Miscellaneous, article 1417. The quality parameters laid
down in Article 1417 cover those of Palatinose
(isomaltulose) manufactured by Beneo and reflect those of
the isomaltulose monograph in the Food Chemicals Codex
(FCC), as well as other international legislation for
isomaltulose. PalatinoseTM will be labelled on-pack in
Argentina as “isomaltulosa”.
Anke Sentko, Vice president Regulatory Affairs & Nutrition
Communication at BENEO comments: “We are very
pleased that CONAL has approved the use of Palatinose
in Argentina. As a partial, or full substitute for other
carbohydrates in food and drink products, PalatinoseTM is
better than the traditional, refined starches and sugars
which lead to high blood sugar responses, thus an improved
physiological profile can be achieved with Palatinose. It
can deliver many benefits to consumers, including a lower
blood glucose response, which is useful in counteracting the
development of diet-related problems like obesity and
diabetes by healthier eating. We look forward to helping
Argentinian food and drink manufacturers make the most of
consumer trends for weight management, supporting a low
glycaemic diet and an active lifestyle where sustained
energy delivery is helpful and dental health using
Palatinose.” ■
Kerry Taste and Nutrition enhances
coatings and seasonings offering with
acquisition of Spanish based
Hasenosa
Kerry, the Taste and Nutrition company, has confirmed
the acquisition of the Spanish food producer
Hasenosa®. The Galicia based company is a leading
producer of added value coatings with a specialty in
extruded and gluten free breadcrumbs and coatings
systems.
Commenting on the announcement Philip O’ Connor,
Business President for Meat Kerry, Taste & Nutrition
Europe said: “Consumers of food across the world are
constantly seeking new and exciting innovations and
flavours and as Europe’s leading Taste and Nutrition
company, we are always looking to help our customers
meet this demand. The technologies and expertise
developed by Hasenosa® will complement our already
strong offering to ensure that our customers have
access to the most advanced and diverse offering
available in the European market today.”
Created in 1978, Hasenosa® has 60 employees and two
manufacturing sites in Galicia & Castilla y Leon,
delivering sales in across more than 20 countries. In
addition to their coatings offerings they also produce
glazes,
marinades,
sauces and fish
mixes catering
to a variety of
different retail
and
foodservice
customer
needs.
This
acquisition
reaffirms
Kerry Taste & Nutrition’s commitment to the European
market and its customers. The longevity and foothold
that Hasenosa has in the Spanish market, coupled with
the breadth and scale of Kerry’s technologies, will see
both companies working seamlessly together to
anticipate market opportunities to drive growth for
customers across the continent.
Juan Soto, General Manager for Spain commented:
“Kerry already markets and distributes a comprehensive
range of taste and nutrition solutions to the Food and
Beverage markets across Spain. This acquisition,
combined with our beverage manufacturing business,
Vendin which is located in Pinto, increases our Spanish
footprint while also supporting our customers across the
whole of Europe and beyond.” ■
www.foodmagazine.eu.com issue two | 2018

64 company news
Frutarom reduces acrylamide, naturally
Frutarom Food Protection Solutions offers its all-natural, high-antioxidant
solution for reducing acrylamides in heat-processed foods, decreasing
oxidation and extending shelf life.
High-heat cooking can impart potentially carcinogenic acrylamides at levels
that can exceed 1,000 ppb. As of April 11, 2018 new European Union
legislation set new ‘benchmark levels for the amount of acrylamide in foods
for various products. Commission Regulation (EU) 2017/2158 of 20
November 2017 establishing mitigation measures and benchmark levels for
the reduction of the presence of acrylamide in food.
Frutarom conducted tests on fried potatoes and other snacks applying its all-natural INOLENS 4 and SyneROX HT, tailor
made formulations. Both formulations significantly reduced acrylamide concentration in the food matrices. The level of
acrylamide was decreased by 60% in the snacks, and more than 90% in the fried potatoes. The research team noted that
such high reduction levels are readily attainable for food applications that have very high levels of acrylamide.
The two formulations also significantly improved oxidative stability of snacks and fried potatoes, as indicated by hexanal
levels. The performance of INOLENS 4 and SyneROX HT exceeded that of the synthetic antioxidant TBHQ, which is
commonly used for frying oil stability improvement. Moreover, these formulations extended frying oil shelf life, also
outperforming TBHQ.
“Using these natural formulations in baking, frying applications and other high-heat applications is an ‘all-in-one’ solution
that reduces acrylamides while significantly slowing oxidation and rancidity of oils and fats and extending shelf-life,” says
Ohad Cohen, General Manager for Frutarom Food Protection Solutions. “They are a preferred choice for ensuring
compliance with the new regulations for acrylamide reduction. INOLENS and SyneROX have no impact on flavor, texture,
or appearance.”
SyneROX and INOLENS are customised blends of rosemary oil and/or water-soluble extracts in powder and liquid forms,
designed to enhance food quality.
“INOLENS and SyneROX portfolio are a natural and cost-effective solution to the acrylamide reduction challenge,”
explains Dushka Dimitrijevic, Director of Technical sales and Applications for Frutarom Food Protection Solutions. “They’re
heat-stable, easy to use, and have no negative impact on the sensory profile of fried or baked foods. They ensure
significant reduction of acrylamides in food products.” ■
BASF’s Colors & Effects brand launches pioneering stir-in
pigment for automotive coatings
BASF has announced a pioneering stir-in pigment for automotive coatings, that provides
enhanced color depth, flop, and sparkle. eXpand! Red (EH 3427), marketed under the
Colors & Effects brand, is the first pigment to result from the strategic partnership
between BASF and Landa Labs that was established last year.
“We are excited to introduce the first pigment in our eXpand! line,” said Paul
Verhoeven, eXpand! business leader at BASF. “By bringing this technology to our
customers, we continue to demonstrate our commitment to offering a revolutionary
generation of Colors & Effects pigments that meet the requirements of the automotive
coatings industry.”
Infinite styling options, reduced production time and costs
The blue-shade red pigment features both high transparency and high tinting strength
for unique, more intensive shades with lower scattering. Compatible with modern automotive
coating systems, eXpand! Red is the first of its kind suitable for outdoor applications. The small particle sized stir-in
pigment is easily dispersible and cuts the time involved in the production process as opposed to conventional milling
methods; this lowers costs significantly.
BASF will be exhibiting eXpand! Red in room 135 at the ACS. Other featured pigments include Lumina® Royal Exterior
Dragon Gold EH 0907 (S2823D), a brilliant greenish-golden, semitransparent effect pigment. It extends the colour space
potential for high chroma shades in automotive OEM / refinish, aerospace, building & construction, powder coatings and
consumer electronics applications. ■
www.foodmagazine.eu.com issue two-- | 2018

company news
65
Algatech invests in Supreme Health
Algatechnologies, Ltd. has become the major shareholder in Supreme
Health, Ltd., New Zealand, to supply China and Asia-Pacific with
astaxanthin and other algae-based products. The Asia-Pacific market for
such products is currently valued at several hundred million dollars, and
forecast to experience rapid growth.
Supreme Health identified and cultivated a unique strain of the
microalgae Haematococcus pluvialis in Nelson Lakes, northern New
Zealand, for the production of natural astaxanthin. Algatech, a global
leader in the microalgae industry, will provide its know-how, innovative
science, and advanced microalgae cultivation technologies to leverage the
capabilities of the New Zealand-based company.
Supreme, led by CEO Kerry Paul, enjoys strong recognition for its natural astaxanthin, and its cutting-edge science. The
company, with well-established marketing channels in China, New Zealand, and Australia, will focus on marketing
microalgae ingredients and astaxanthin-based products to food, dietary supplement, and cosmetic industries throughout
Asia-Pacific, with special emphasis on China.
Prior to joining Supreme Health, Paul was the Founder and CEO of Manuka Health New Zealand, Ltd. He started Manuka
Health in 2006, growing it from a start-up to $70M in sales in 2016, with distribution in 50 countries. Manuka was sold to
an Australian private equity firm for US$110M.
Algatech, located in the Arava desert in Israel, is a rapidly growing company specializing in the commercial cultivation of
microalgae. It is a leading manufacturer of natural astaxanthin, marketed in 35 countries under its AstaPure® brand.
“This investment is in line with our core strategy to expand the potential of microalgae derived products, especially natural
astaxanthin which is our key ingredient,” says Hagai Stadler, CEO of Algatech. “Collaborating with Supreme allows us to
increase our service of Asia-Pacific, especially in China. We identified a rapidly growing interest in those regions for
quality astaxanthin and other quality algae-delivered products.”
“We believe that the synergy between companies, together with Mr. Paul’s wide experience and proven track record, will
help Supreme to become a major player in the global market,” contributes Algatech chairman Ed Hofland, who will also
serve as Supreme’s president.
Securing this partnership with Algatechnologies places us at the forefront of micro-algal production globally, and help us
to build a global sales and distribution capabilities”, says Paul. “Products derived from microalgae produced in a
sustainable system are on-trend and supported by strong scientific research. The key bioactives in microalgae show
increased efficacy in higher concentrations.” ■
New sweetener production process cuts
energy, saves water
Lampados International, Ltd. has completed a new plant expansion
for the production of Liteez ® , a vegan, 3D meringue kiss sweetener
for hot beverages. The new facility was designed according to ecofriendly
principles to dramatically reduce energy and water use.
Lampados developed an entirely automatic, closed-system
production process for Liteez that ensures product safety and
purity according to the strictest certifications, with full control over
every step, including packaging.
Production of meringue is typically highly sensitive to
contamination, especially during the foaming stage. Many meringue
manufacturers engage this stage manually which also is labor intensive. The new closed system by Lampados prevents
contamination throughout every step, allowing maximum flexibility that enables increasing capacity by 22 times.
“When we set out to create a new sweetener, while we certainly strived for exceptional characteristics and functionality,
we wanted to do so with responsibility,” explains Noam Kaplan, CEO of Lampados. “Consumers – especially Millennials –
expect manufacturers to be a part of the community and take care of the environment. Part of Lampados’ mission is to
make Liteez a better-for-you product in every aspect.” ■
www.foodmagazine.eu.com issue two | 2018

66 company news
tna opens new manufacturing facility in the Netherlands
tna has officially opened a brand new, state-of-the-art manufacturing facility in
the Netherlands, further reinforcing its position as a leading manufacturer of food
processing equipment for the potato and vegetable processing industries.
Located in Woerden, 30 kilometres outside of Amsterdam, tna Netherlands
Manufacturing (formerly Florigo Industry B.V.) will be dedicated to tna’s cutting
edge processing equipment, including its range of fryers and freezers, but also
pre-processing equipment such as peelers, washers and dryers. With a total
area of 3,600 m 2 , the new facility will allow tna to increase its production
capacities to better respond to the growing demand for its wide range of
solutions, while making tna’s technology even more accessible to customers
and prospects.
Besides the new, hyper-modern manufacturing space, the facility will also host an expanded Food Technology Testing
Centre (FTTC) and a dedicated product demonstration area, incorporating both processing and packaging equipment in a
single location. Now double the size, the new FTTC has been equipped with an even wider range of tna’s food processing
solutions, so that customers can get a first-hand experience of how tna’s equipment operates in a fully operational factory
setting. In addition, a showcase of the latest controls technology will help food manufacturers gain a better understanding
of how advanced equipment integration, detailed data collection and cloud-based controls can transform their production
line efficiencies.
“We’re incredibly excited to officially open our new food processing centre”, comments Nadia Taylor, co-founder and
director of tna. “The new site is three times bigger than the previous Florigo factory, which not only strengthens our
current manufacturing capabilities, but also ensures that we have the capacity to further expand our operations in the
future. It’s also great news for our customers who now have even more room to test our equipment. From cutting and
drying through to frying, seasoning and distribution, all the way to our high-speed packaging technology, the new factory
will be the first place where we’ll get to showcase our entire range of start-to-finish solutions. We’re really happy with the
setup of the new factory and can’t wait to welcome everyone at the new site!”
Since acquiring Florigo back in 2015, tna has made a number of significant investments and increased the local workforce
by 80% to ensure that the company continues to provide today’s food manufacturers with the innovative processing
technology they need to stay ahead in the market. With equipment ranging from materials handling, processing, cooling,
coating, distribution, seasoning, weighing, packaging, inserting and labelling, metal detection, verification and end-of-line
solutions – tna is currently the only single-source supplier that offers integrated solutions for every step of the potato
processing line.
“The Netherlands has always played an important role in the global potato processing industry,” adds Alf Taylor, CEO at
tna. ”The Dutch are not only amongst the top ten potato producers in the world, but also achieve the highest average
yield rates per square meter. We’re proud to be part of such an important sector and look forward to continue sharing our
own success with the local industry. ■
Quality requires precision: GEA’s CMAG flow meter provides
accurate measurement data for sensitive production processes
To complement automated production plants, for example, in the food, pharmaceutical and
biotech industries, GEA has developed the magnetic inductive flow meter CMAG. The easyto-install
version of the proven IZMAG flow meter delivers highly accurate and reliable
measurement data, helping GEA’s customers improve dosing and recipe control, minimise risks
and optimise resource utilisation.
Its hygienic stainless steel design and the aseptic flange make it suitable for sensitive processes
in the production and processing of beverages, liquid foods and milk, but also for liquid
pharmaceutical, chemical and agrochemical products, personal care products, process, waste
and sea water, concentrated salt solutions and aqueous urea solutions. The small footprint
enables more flexible positioning within the plant. Installation and commissioning do not involve
a significant expenditure of time and money. In addition, it is extremely energy-efficient thanks to
its low power consumption and can easily be connected via an M12 plug. High measuring dynamics,
vacuum resistance even at very high temperatures and an excellent price-performance ratio are further
advantages. As an option, the CMAG is also available with illuminated display. ■
www.foodmagazine.eu.com issue two-- | 2018

foodeurope
INGREDIENTS PROCESSING & PACKAGING ANALYSIS
THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE
www.foodmagazine.eu.com
Mechanical Data
FULL COLOUR ONLY
Full page:
Full page with bleed:
Half page horizontal:
with bleed:
Half page portrait:
with bleed:
297 x 210mm
303 x 216mm
116 x 190mm
127 x 213mm
270 x 90mm
303 x 103mm
Value Added Positions and Other
Opportunities
For details of value added positions, sponsorship
opportunities, series bookings and
reprints please contact John Fall.
Acceptable Formats
Please send all Advertisement Artwork
Only to: zoe.sibley@btinternet.com
food europe magazine is produced entirely
digitally. To ensure the correct reproduction
of your advertisement please
supply your digital files following the guidelines
below:
• Print optimised PDF (300dpi, CMYK)
• Artwork to be supplied to the correct size
in either QuarkXpress, Adobe Photoshop
or Adobe Illustrator. All fonts and images
supplied (fonts
to paths preferred)
• All images to be
supplied high
resolution
(300dpi) and
saved in CMYK,
preferably in TIF
format
We support files on
CDs and email
Editorial
enquiries
Please send all editorials to: Juliet Hoskins
jhoskins@editor.eu.com
Advertising sales enquiries
John Fall
john@foodmagazine.eu.com
foodeurope examines the food and beverage manufacturing industries in Europe.
It is published four times a year and its aim is to ensure that readers have a source
from which they can learn about new developments within key areas in the food
and beverage manufacturing industries. It covers the latest technologies and hot
issues within the following main sections:
INGREDIENTS PROCESSING & PACKAGING ANALYSIS & CONTROL
ISSUE 3 2018: PUBLISHED AUTUMN
Special Features: FachPack, Sept, Nuremberg. Pack Expo, Oct,
Chicago. Gulfood Manf, Oct, Dubai. SupplySide West, Nov,
Las Vegas.
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 Power units
> Containers for juices and dairy
> 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

foodeurope
INGREDIENTS PROCESSING & PACKAGING ANALYSIS
THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE
www.foodmagazine.eu.com
The ideal package...
foodeurope
INGREDIENTS PROCESSING & PACKAGING ANALYSIS
THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE
www.foodmagazine.eu.com
Issue 4 2017
to get noticed in the food industry
food europe examines the food and beverage manufacturing industries in Europe. It is published four times a year and its
aim is to ensure that readers have a source from which they can learn about new developments within key areas in the food
and beverage manufacturing processes. It covers the latest technologies and hot issues within the following main sections:
Analysis and Quality Control > Processing and Packaging > Ingredients
For more information about advertising in
future publications of food magazine, please contact:
John Fall john@foodmagazine.eu.com
Ron Smee (Spanish advertisers) ron@foodmagazine.eu.com
For editorial enquiries please contact: Juliet Hoskins jhoskins@editor.eu.com