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HERE+NOW.IMPULSE MAGAZINE /// 02/2017

Food should be tasty, fresh, varied and healthy – but it should also be safe and reasonably priced. The consumer expectations and demands surrounding food are considerable. The requirements regarding the food industry are also correspondingly high. This is an area in which Saxony-Anhalt offers businesses excellent ingredients for their success. Sparkling wine from Rotkäppchen, chocolate from Halloren and baked goods from Wikana are on sale all over the world and demonstrate how it is possible to survive against the global competition. From small factories to traditional family-owned companies to major industrial producers – in Saxony-Anhalt, the food industry is the sector that has the highest levels of turnover and employment. The soil in the federal state is among the most fertile in Europe. High yields and short distances are the result – which provide processing companies with an optimum environment. Viticulture has a long tradition in the federal state – in the region surrounding the Saale and Unstrut rivers, grapes have been pressed for centuries. With their highly-regarded courses of study, Martin Luther University Halle-Wittenberg and Anhalt University of Applied Sciences provide for well-educated specialists and outstanding research results. The Agricultural Marketing Association of Saxony-Anhalt supports companies with a wide range of offerings: it initiates collaborations, organises training courses, accompanies the development of regional brands, and supports marketing activities and trade fair appearances. This ensures that the food from Saxony-Anhalt will continue to taste good.

Food should be tasty, fresh, varied and healthy – but it should also be safe and reasonably priced. The consumer expectations and demands surrounding food are considerable. The requirements regarding the food industry are also correspondingly high.

This is an area in which Saxony-Anhalt offers businesses excellent ingredients for their success. Sparkling wine from Rotkäppchen, chocolate from Halloren and baked goods from Wikana are on sale all over the world and demonstrate how it is possible to survive against the global competition. From small factories to traditional family-owned companies to major industrial producers – in Saxony-Anhalt, the food industry is the sector that has the highest levels of turnover and employment. The soil in the federal state is among the most fertile in Europe. High yields and short distances are the result – which provide processing companies with an optimum environment.

Viticulture has a long tradition in the federal state – in the region surrounding the Saale and Unstrut rivers, grapes have been pressed for centuries. With their highly-regarded courses of study, Martin Luther University Halle-Wittenberg and Anhalt University of Applied Sciences provide for well-educated specialists and outstanding research results.

The Agricultural Marketing Association of Saxony-Anhalt supports companies with a wide range of offerings: it initiates collaborations, organises training courses, accompanies the development of regional brands, and supports marketing activities and trade fair appearances. This ensures that the food from Saxony-Anhalt will continue to taste good.

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ENTREPRENEURIAL SPIRIT AND

RESEARCH EXCELLENCE IN SAXONY-ANHALT

HERE +NOW.

IMPULSE MAGAZINE

02 /// 2017

www.invest-in-saxony-anhalt.com

ALL-ROUNDERS AND

BEARERS OF HOPE

Roquette sets out into a

promising future with algae

IT’S ALL IN THE MIX

KATHI doesn’t just cater

for success in the oven


CONTENTS

1 EDITORIAL

MARKET OF THE FUTURE

FOOD AND AGRICULTURE

COVER: Bright green: Algae ice cream is an eye-catcher.

3

PROFESSION

IT’S ALL IN THE MIX

KATHI DOESN’T JUST

CATER FOR SUCCESS

IN THE OVEN

6

POTENTIAL

ALL-ROUNDERS AND

BEARERS OF HOPE

12

F U T U R E

NUTRITION AND

SNACKING

RESEARCHERS IN SAXONY-

ANHALT ARE GETTING TO

THE BOTTOM OF THINGS

HERE

YOU FIND THE RECIPE FOR SUCCESS.

2

13

START-UP

AMBASSADORS OF

PURE FLAVOUR

17

PRINCIPLES

“OUR FLAWLESS RECIPE FOR GROWTH”

RELATION

THE PLATFORM FROM

THE MOUNTAINS

20

19

HIT EXPORT

ROTKÄPPCHEN HEADS OUT

AND INTO THE WORLD

WAYS AND MEANS

INVESTMENTS IN INNOVATIONS

Food should be tasty, fresh, varied and healthy – but it should also be safe and

reasonably priced. The consumer expectations and demands surrounding food

are considerable. The requirements regarding the food industry are also correspondingly

high.

This is an area in which Saxony-Anhalt offers businesses excellent ingredients for

their success. Sparkling wine from Rotkäppchen, chocolate from Halloren and baked

goods from Wikana are on sale all over the world and demonstrate how it is possible

to survive against the global competition. From small factories to traditional

family-owned companies to major industrial producers – in Saxony-Anhalt, the food

industry is the sector that has the highest levels of turnover and employment. The

soil in the federal state is among the most fertile in Europe. High yields and short

distances are the result – which provide processing companies with an optimum

environment.

14

15

16

B R E A K T H R O U G H

IT COMES DOWN TO THE COVER

FRESH IDEAS THRIVE IN SAXONY-ANHALT

K E Y F I G U R E S

SUCCESS IN NUMBERS

P O D I U M

CONTACTS: EXPERTISE IN RESEARCH

AND NETWORKS

21

22

22

WINNERS

INNOVATIVE SUCCESS STORIES

ENCORE

Publisher’s imprint

Viticulture has a long tradition in the federal state – in the region surrounding the Saale

and Unstrut rivers, grapes have been pressed for centuries. With their highly-regarded

courses of study, Martin Luther University Halle-Wittenberg and Anhalt University of

Applied Sciences provide for well-educated specialists and outstanding research results.

The Agricultural Marketing Association of Saxony-Anhalt supports companies with

a wide range of offerings: it initiates collaborations, organises training courses,

accompanies the development of regional brands, and supports marketing activities

and trade fair appearances. This ensures that the food from Saxony-Anhalt will

continue to taste good.


PRINCIPLES

“OUR

FLAWLESS

RECIPE FOR

GROWTH”

2 3 MARKET OF THE FUTURE FOOD AND AGRICULTURE : PROFESSION

IT’S ALL IN

THE MIX

KATHI DOESN’T JUST CATER

FOR SUCCESS IN THE OVEN

Julia Bütow is a Senior Manager at the Investment

and Marketing Corporation Saxony-

Anhalt (IMG). She looks after companies

from the food industry that want to become

established in Saxony-Anhalt or are already making

products here. A discussion about the ideal conditions

for industrial production and factories.

How does the IMG support investors from the

food sector?

JULIA BÜTOW: We support them with their settlement

in all phases – from searching and selecting

a suitable location to issues of promotion and

funding up to staff recruitment. Thanks to our

good market knowledge and contacts, we bring

businesses in our networks together with partners

from research and universities or with suppliers of

company-related services such as logistics companies

or packaging firms. We still keep in touch

with the company after its settlement, and assist

it with plans for internationalisation, whether with

joint stands at trade fairs or with delegation trips.

What does Saxony-Anhalt offer for the food industry?

What are the advantages of the location?

JULIA BÜTOW: Because of the supply of raw

materials, the conditions for food production are

very favorable. The central location of our state,

the good infrastructure and the productivity of

the employees here speak in favour of the location.

That is why not only all major retailers are represented

with their distribution centres in Saxony-

Anhalt, but also numerous logistics service providers.

Another special feature is the density of

research facilities in the state.

JULIA BÜTOW

Senior Manager, Investment and

Marketing Corpo ration Saxony-Anhalt (IMG)

There’s the old principle of “people will always

eat”. How is the food sector in Saxony-Anhalt

looking at the moment?

JULIA BÜTOW: There are long-established companies

with their known brands such as Halloren

chocolate or Rotkäppchen sparkling wine. In addition

to this, there are small-scale producers which

occupy niche markets with original and often regional

products and pick up on trends. As IMG, we

aim to cater to different situations and to provide

our service.

The market for food products is hard-fought and

the competition is considerable. How is the industry

developing in Saxony-Anhalt?

JULIA BÜTOW: The food industry is the sector with

the highest levels of employment in Saxony-Anhalt

and continues to grow. Companies also cooperate

more with one another and benefit from synergies.

In this respect, for example, waste heat from

industry is being channelled into crop growing,

such as vegetable production in Osterweddingen.

Investments also indicate the optimism of the

industry. For instance, Sun Fruits GmbH in Klötze is

converting buildings into a freezer warehouse with

the aim of increasing the production capacity of

freeze-dried fruit. Allfein Feinkost is now building

a production line for vegan and vegetarian ready

meals in Zerbst for over 20 million Euro. So, in conclusion:

In Saxony Anhalt we have a flawless recipe

for success.

Cake from the box:

Kathi is the market leader in the new federal

states in the area of baking mixes


PROFESSION : MARKET OF THE FUTURE FOOD AND AGRICULTURE

4 5 PROFESSION

Managing Director

Marco Thiele

Small cake – big plans: Kathi wants

to expand its export sales.

On shelves since 1951: it started out as

the Kathi cake flour.

“Those who want to bake a good cake need seven things ...”,

such are the lyrics to an old German nursery rhyme. KATHI in

Halle (Saale) has been making sure that their cakes are easy to

make and taste great for many years. In 1951, Kurt Thiele officially

added his business, KATHI Nährmittelfabrik to the companies

register for the production of cake flour. These days it his

grandson Marco Thiele who runs the business, and the popular

baking mixes still dominate the traditional brand.

IN ADDITION TO THE CLASSIC

VARIETIES of chocolate, lemon,

walnut and marble cake as well

as the basic blends of yeast and

crumbly dough, the assortment is

continuously livened up with innovative

flavours. In this respect,

baking mixes are available which

are also suitable for the grill, such

as grilled bread, ham and cheese

twirls and kilted sausages. With

some of its product developments,

KATHI also works with

other brand manufacturers.

“With our collaborations, we

always focus on regional origin.

In addition to our ‘Kathi Halloren

Dessert’, we also collaborate with

the Viba of Thuringia. Together

with them, we have developed

the chocolate nougat muffin, a

baking mixture for a chocolate

muffin with a soft-melting nou-

gat core. The nougat is already

included in the baking mixture. We

also collaborate with the company

Bautzner from Saxony. It goes

without saying that our new grill

baking mixture for kilted sausages

has to have mustard and ketchup

from Bautzner,” explains Susen

Thiele. The wife of Mana ging Director

Marco Thiele is responsible for

the marketing and the personnel

department at the com pany. Some

90 employees currently work at

KATHI, of whom 14 are apprentices.

The company has already won several

awards for being an exemplary

training company.

KATHI IS THE UNDISPUTED MAR-

KET LEADER in the federal states

that make up the former East

Germany and the number two

nationwide. KATHI is also popular

abroad, however. “We already

deliver our products to the USA,

England, Canada, Finland and Italy,

and China is also an important

market for us. In the future, we

want to strengthen our exporting

business and dis cover more target

markets.” In the German market,

Kathi isn’t so well-known in the

federal states of the former West

Germany. “Of course, this situation

is some thing that we want

to change, which means increasing

our distribution and raising

our profile here,” explains Susen

Thiele.

IN 2015 the event bakery “Kathi’s

Backzauber” opened. In addition

to basic courses in baking, the

bakery also holds workshops on

the latest trends, such as cake

decoration with fondant and

healthy baking. In this respect, the

KATHI products always provided

the basis, but they are cleverly

modified.The online cake project

“Mein Lieblingskuchen” (My favourite

cake) is especially popular

with the customers. Customers

can put their favourite cake together

using a configurator on the

website. The cake is then baked by

hand in Halle before being delivered

to the appropriate address.

The company has also invested in

social media was invested: with

the motto “Entdecke die Kathi in

Dir” (Discover the Kathi in you)

news stories about the products

and baking videos are available

which encourage customers to

bake at home.

In addition to its “recipes for

success”, social commitment

has been an integral part of the

company’s work ever since it was

founded. Since 2010, KATHI has

been providing sponsorship to

kindergartens. “Our social awareness

isn’t just expressed by our

wide-ranging commitment to

society, but also by our strong

regional affinity, our assumption

of responsibility, and our respect

for and upholding the principles

of fair and honourable trading,”

explains Susen Thiele.

www.kathi.co.uk


POTENTIAL : MARKET OF THE FUTURE FOOD AND AGRICULTURE

6 7 POTENTIAL

ALL-ROUNDERS AND

BEARERS OF HOPE

ROQUETTE FROM KLÖTZE SETS

OUT INTO A PROMISING FUTURE

WITH ALGAE

Slow on the uptake: The algae ripen in

a 500-kilometre long tube system.


POTENTIAL : MARKET OF THE FUTURE FOOD AND AGRICULTURE

8 9 POTENTIAL

REQUESTED ...

The algae are

processed as

dried powder

JÖRG ULLMANN

Managing Director of

Roquette Klötze

During

harvesting,

the algae are

a thick liquid

slime

“It is important for

us to think outside

the box. Algae are the

solution to many of

our current problems,

from nutritional

problems caused by

overpopulation through

to climate change. Algae

are already indispensable

and are part of our

reality. Nevertheless,

their importance is set

to increase enormously

in the future.”

“When I was studying for my degree, I found the topic of

algae rather boring. But things couldn’t be more different

now,” says biologist Jörg Ullmann with a smile. Today, he is

Managing Director of one of the biggest algae farms in Europe,

and the seemingly miraculous organisms have become

an integral part of his life. In Klötze in the Altmark region,

the company Roquette cultivates micro-algae and sends

them all over the world. The business is now announcing

its expansion: a second plant with new technology is being

built in Neustadt-Glewe in Mecklenburg-Vorpommern.

They are already running pilot tests.

THE VERSATILE ORGANISMS

GROW IN A 500-KILOMETER,

GLASS-TUBE SYSTEM filled with

water in giant greenhouses.

“They get an optimum supply of

sunlight and impurities from the

outside can’t reach the plantation.

That guarantees the excellent

quality of our products.” The

label “Made in Germany” also

carries weight when it comes

to algae. In most algae farms,

the plants are cultivated in open

ponds, which makes them susceptible

to contamination,” explains

Jörg Ullmann. After a week,

when the Klötze algae is ready for

harvesting, it is separated from

the water in a centrifuge before

being dried. What is left is a powder

which is ready for consumption

or can be sent on for further

processing. Since the year 2000,

it has mainly been Chlorella algae

that has been grown in Klötze,

which is characterised by its rich

dark green colour. Up to 50 tons

of algae are produced in Klötze

and shipped across Europe and as

far as Asia and America.

BIOLOGIST ULLMANN sits in

front of a microscope drops some

algae from a glass onto a microscope

slide using a pipette. A little

while later, he views the plankton

in 400-fold magnification on a

monitor. Algae are amongst the

oldest living creatures on earth.

So far, some 40,000 different

species of algae have been identified

– although scientists estimate

that there may be up to

400,000 different species.

“At the moment, humanity still

only has a relatively basic level

of knowledge about algae, even

though it was algae that was

responsible for photosynthesis

some three billion years ago. Even

today, one in two of the oxygen

molecules in the air we breathe

comes from algae,” explains

Ullmann. The special thing about

microalgae is that they grow 10

to 30 times as fast as terrestrial

plants and are excellent suppliers

of protein and vitamin. That is a

not insignificant factor when it

comes to feeding a growing global

population. By using just two

percent of the surface of the sea

as a breeding ground for algae

it would be possible to feed ten

billion people. In the area of algae

breeding, economics and ecology

go hand in hand.

Jörg Ullmann spends less and less

time on RESEARCH these days.

The Managing Director runs the


POTENTIAL : MARKET OF THE FUTURE FOOD AND AGRICULTURE

10 11

POTENTIAL

40.000 algae species are known –

but there are probably 400.000.

Quality control under the microscope.

facility in Klötze, which is owned

by the French Roquette Group,

together with 16 employees and

two research students. “We have

a lot of freedom in the Group,

which enables us to respond

very quickly and flexibly. At the

same time, it is also good to

have a large-scale and financially

strong partner in the background.

Especially when it comes to the

research expenses,” explains Ullmann.

In addition to the production

of algae, research is taking

place into more optimum conditions

of cultivation and further

areas of use in Klötze all the time.

In this way, in recent years, the

power consumption of the facility

has been reduced by a third and

its water consumption has been

halved.

THE AREAS OF APPLICATION of

algae are varied and their future

potential is considerable. Nowadays,

around 70 percent of all

processed foods contain algae as

an ingredient.

IN ADDITION TO DIETARY SUP-

PLEMENTS and lifestyle products,

algae can even be used as a

substitute for butter and eggs. At

a time of rising butter prices and

eggs that are contaminated with

fipronil, algae are an interesting

ingredient for the baking industry,

especially because of their

very long shelf life. Algae are also

becoming increasingly important

as additives in animal feed with

the objective of reducing the use

of antibiotics. In addition to this,

scientists are researching fuels

made from algae, which would

give the range of application

of aquatic plants a brand-new

dimension.

AT PRESENT, HOWEVER, THE

MICRO-ALGAE from the Altmark

region are mainly used in foodstuffs.

They are, for example, part

of the well-known soft drink by

the name of "Helga", which was

presented with an award at the

world's biggest trade fair for food,

the Anuga in Cologne. They are

also used in smoothies, health

food bars, tablets and cosmetics,

as in addition to an interesting

range of nutrients (e. g. Vitamin

B12), they also have many positive

health-related attributes.

As an enthusiastic amateur cook,

Jörg Ullmann also likes to experiment

with his algae in the

kitchen. “From the gastronomic

perspective, they’ve got quite

a lot to offer. It isn’t just their

colour, it’s also their flavour and

their healthy ingredients that fascinate

me. It isn’t for nothing that

algae are a daily staple in Asian

cuisine, whether they are cooked,

fried or pickled, dried for use as a

condiment, or even as a snack,”

explains Ullmann, who wrote an

algae cookbook together with his

wife last year.

Algae also play a role in another

of Jörg Ullmann’s heartfelt

concerns. In this respect, he is

involved with the Fundacion Atlantida,

an aid organisation which

has fed algae spirulina to children

in Colombia who suffer from malnutrition

with great success. With

his experience, Ullmann advises

the organisation on the cultivation

of algae under the simple

local conditions.

FOR JÖRG ULLMANN, algae are

part of his life. Algae green is

even the colour of his training

shoes. Green is the colour of

hope. At Roquette in Klötze, there

seems to be a promising future in

everything green.

www.algomed.de

BIOSOLAR CENTRE CENTRAL GERMANY

THE DEPARTMENT OF ALGAE BIOTECHNOLOGY at Anhalt University of Applied Sciences and

the company GICON GmbH have been jointly operating the Biosolar Centre Central Germany

in Köthen since 2011. The centre develops and markets internationally competitive solutions

in the area of biosolar technology. Biosolar technologies generate micro-algae biomass on the

basis of photo-bioreactors, which are largely climate-neutral and not in competition with the

use of agricultural land. | www.hs-anhalt.com


FUTURE : MARKET OF THE FUTURE FOOD AND AGRICULTURE

12 13

MARKET OF THE FUTURE FOOD AND AGRICULTURE : START-UP

NUTRITION AND SNACKING

RESEARCHERS IN SAXONY-ANHALT ARE

GETTING TO THE BOTTOM OF THINGS

AMBASSADORS OF PURE FLAVOUR

IN SAXONY-ANHALT, ENTREPRENEURS

ARE MAKING A NATURAL START

NUTRICARD | www.nutriCARD.de

Every year, some 190,000 Germans die prematurely because they didn’t eat enough healthy

food. The costs to the healthcare system are enormous. A joint project between the Universities

of Jena, Leipzig and Halle-Wittenberg is working on new solutions.

It isn’t a raised index finger that influences the purchase decision of the consumer, but the price,

design, taste and brand. For this reason, at the Competence Cluster for Nutrition and Cardiovascular

Health (nutriCARD) in cooperation with regional manufacturers, classic foods are being optimised

in terms of their health-related attributes. Their flavour, however, remains the same. The office for

innovations on the Weinberg Campus in Halle (Saale) serves as an interface between the worlds of

research and industry as well as a contact point for interested companies.

STEHWIEN CONFECTIONERY SHOP | www.naehrstange.de

Snacking doesn’t have to be sinful. A shop in Tangermünde isn’t just following the trend of

healthy confectionery and responsible enjoyment. It is also developing ever superior food on

the basis of its own convictions.

Chocolate with coconut blossom instead of sugar, in compostable wrapping, everything vegan,

organic, gluten- and lactose-free. For its new range of products on behalf of a Munich-based

company, the confectionery shop Stehwien is leaving nothing to chance. Sweets shouldn’t just taste

good today. They should burden neither the environment nor one’s personal nutritional balance. It

is all about enjoyment with a clear conscience. So far, the company has been best known in its local

region for the traditional Tangermünder chocolate bar.

INSTITUTE FOR BIOANALYTICAL SCIENCES | www.bioanalytik-anhalt.de

A good third of the total acreage of Saxony-Anhalt is made up of wheat fields. The corn-wheat

crop rotation is becoming unprofitable, however. The reason is the dreaded species of fungus

known as Fusarium. A natural enemy may be able to help.

Fusarium causes wheat crops to fail and produces carcinogenic mycotoxins. The species of fungus

uses corn as its intermediate host, on the basis of which it survives the winter in the fields. It is

mostly resistant to chemical pesticides. At the Institute for Bioanalytical Sciences (IBAS) in Anhalt

University of Applied Sciences, researchers are working on a solution. Here, a selection of local

strains of a natural enemy has been cultivated: the beneficial fungus known as Trichoderma. The

strains that have effectively controlled fusarium in the greenhouse are now being put to the test

on the fields.

PÄX Food AG

Al dente: dried fruit is healthy and

can be used in many ways.

Those who value light cuisine frequently have a

hard time shopping. This was also the experience

of Kirstin Knufmann. It was when working as a

photographer of celebrities in the USA that she first

began to enjoy the flavour of raw food and vegan

nutrition. Nowadays she sells the things that she

likes to eat herself.

Eating every day means taking responsibility every

day. Kirstin Knufmann is convinced of the benefits

of raw food because she wants to eat healthily and

protect the environment at the same time. To spread

the word about her raw vegan diet, she decided

to become an ambassador. She develops delicious

recipes, writes cookbooks and lectures on the subject.

The brand "PureRaw" of her company Knufmann AG

stands for natural products made from algae, cocoa

and nuts. She personally selects the drinks mixes,

snacks and more, and sometimes develops them

further – pure and raw. | www.pureraw.de

Crispy fruit and vegetables – which is healthy,

tempting and only possible at harvest time. No process

had succeeded in making fruit last longer while

preserving its flavour, vitamins and crispness all at

the same time. Then came the experiments by the

Magdeburg company PÄX.

PÄX stands for a patented process which has been

developed with the Fraunhofer Institute for Process

Engineering and Packaging: dried fruit which expands

in a vacuum and turns into a crispy snack without any

additives. They retain almost all their vitamins, their

fibre and their natural flavour. The unique products of

PÄX Food AG have been available on the market since

2013. These days, everything from pineapple and apple

rings to peppers and tomatoes, through to onions and

courgettes are available. The ABC of vitamins can be

snacked on, cooked, baked or simply used for decorative

purpose. The ingredients are also popular in

muesli. | www.paexfood.de

Knufmann GmbH

Raw and vegan: natural products are

becoming more and more popular.


BREAKTHROUGH : MARKET OF THE FUTURE FOOD AND AGRICULTURE

14 15

MARKET OF THE FUTURE FOOD AND AGRICULTURE : KEY FIGURES

IT COMES DOWN TO THE COVER

FRESH IDEAS THRIVE IN SAXONY-ANHALT

IPK Gatersleben

Plant research with tradition and future: the

Leibniz Institute for Plant Genetics and Crop

Science (IPK) Gatersleben

A sachet or two of sugar in the coffee, along with

a couple of plastic cups of milk? The result: a small

pile of rubbish by the side of the saucer. Rubbish

which adds up with every cup of coffee. A researcher

in Halle has found a solution: milk capsules in a

sugar shell.

What influence does genetic material have on

the properties of plants? Drawing comparisons

in the field is difficult. No two days are the same.

The weather and other outside influences are too

changeable and too unpredictable. The question is:

how can you get a field inside?

In a new hall for the cultivation of plants in Gatersleben,

scientists from the Leibniz Institute for Plant

Genetics and Crop Plant Research (IPK) can decide the

weather conditions themselves. The light, temperature

and humidity levels are all precisely adjusted. Which

genotype benefits from which performance, and

which one is particularly resistant? To make a correct

comparison, several days of unchanging conditions

are necessary. Containers allow for the phenotyping

of plant stocks; in the rhizotron system, the roots of

the individual plants are examined – day in, day out. |

www.ipk-gatersleben.de

DRINKABLE PACKAGING

SUCCESS IN

NUMBERS:

DID YOU

KOW?

Klein Wanzleben is

one of the oldest

locations of sugar

production in

Germany.

In Saxony Anhalt

there is soil of the

highest quality.

Around 24,000 workers

in Saxony-Anhalt are employed in the

agricultural and forestry sectors.

One of the

largest microalgae

farms in

Europe is located

in Klötze.

The most cultivated crop is wheat.

In 1981, Röstfein

There are more than

21,000

employees in the

food industry.

developed

the fluidised bed process: this invention allows for

coffee roasting which is particularly economical.

The idea came to nutritional scientist Martha Wellner

on board an aeroplane. The subject of her doctoral

thesis at Martin Luther University Halle Wittenberg was

also a good fit: “The Encapsulation of Liquids”. At the

Centre for Engineering Sciences, a crystalline shell has

been developed. It is stable but also dissolves easily in

hot liquid. The laboratory has already created several

varieties: milk or condensed milk with sugar or sugar

substitute. The next step is going to be a product without

sweeter. A patent is pending. |

www.uni-halle.de

Milk without waste: sustainable

coffee consumption

The food industry generates a revenue of more than

billion Euro a year – this is almost a fifth of the

entire manufacturing sector.


PODIUM : MARKET OF THE FUTURE FOOD AND AGRICULTURE

CONTACTS:

EXPERTISE IN RESEARCH AND NETWORKS

16 17

THE PLATFORM FROM

THE MOUNTAINS

RELATION

A NETWORK OF CREATIVE PROFESSIONALS WANTS

UNIVERSITIES

AND NON-

UNIVERSITY

RESEARCH

ORGANISATIONS

Otto von Guericke University (OvGU), Faculty of Process and

Systems Engineering, Institute for Systems and Environmental

Technology, Faculty of Mechanical Engineering

Martin Luther University Halle-Wittenberg (MLU),

Institute of Agricultural and Food Sciences, Faculty of

Natural Sciences I and III

www.vst.ovgu.de,

www.fmb.ovgu.de

www.landw.uni-halle.de

TO MAKE THE REGIONAL BRAND “TYPISCH HARZ”

(TYPICAL HARZ) INTO A SPRINGBOARD

Anhalt University of Applied Sciences, specialist area of Applied

Biosciences and Process Technology – Food Process Engineering

www.hs-anhalt.com

Magdeburg-Stendal University of Applied Sciences

www.hs-magdeburg.de

Leibniz Institute for Plant Biotechnology (IPB)

www.ipb-halle.de/en/

Leibniz Institute for Plant Genetics and Crop Science (IPK),

Gatersleben

www.ipk-gatersleben.de

Leibniz Institute for Agricultural Development in Transition

Economies (IAMO)

www.iamo.de/en/

TRANSFER

AND RESEARCH

CENTRES

HGF Centre for Environmental Research Leipzig-Halle

AIP – Agrochemical Institute Piesteritz e. V.

www.ufz.de

www.aip.uni-halle.de

Biocentre Halle

www.biozentrum.uni-halle.de

European Wheat Cultivation Centre Bayer

CropSience Gatersleben

www.startupbiotech.de/

bayCrop.html

Leibniz ScienceCampus “Plant-based Bio-economy”

leibniz-gemeinschaft.de/forschung/

leibniz-wissenschaftscampi/

pflanzenbasierte-biooekonomie

ppm Pilot Centre for Vegetable Technology Magdeburg e. V.,

Pilot Systems Centre for Plant Technology and Protein Synthesis

www.ppm-magdeburg.de/en/

BGI Biotechpark Gatersleben Infrastrukturgesellschaft mbH

www.bgi-gatersleben.de

ex-situ Gene bank for crop plants of the IPK Gatersleben

www.ipk-gatersleben.de/en/

genebank

German Plant Phenotyping Network, location Gatersleben

www.dppn.de

German Centre for Integrative Biodiversity Research

Leipzig-Halle-Jena

www.idiv.de

KAT – Center of Life Sciences, Köthen

www.hs-anhalt.de/forschung/

kompetenznetzwerk/kompetenz

zentrum-life-sciences.html

Biosolar Centre Köthen

www.bwp.hs-anhalt.de/forschung/

arbeitsgruppen/biochemiealgenbiotechnologie.html

CLUSTERS AND

NETWORKS

Nutrition network Saxony-Anhalt

www.gutes-aus-sachsen-anhalt.de

Typical Harz: behind the brand

there is a wide network.


RELATION

18 19 HIT EXPORT

ROTKÄPPCHEN HEADS OUT

AND INTO THE WORLD

Regionality as selling point

Shared values bring people together. Excellent

products do as well. Behind the “Typical

Harz” brand, there is a wide-ranging network

of makers. The healthy DNA is now combining

with the innovative ideas put forward

by creative partners. This has created a path

towards a new generation of marketing.

PRODUKTE PRODUCTS such as “Schierker Feuerstein”

schnapps and “Harzer Fichteln” sausages are

as much a part of the Harz region as its mountains.

And these are just two of more than 300 products

that make up the regional brand “Typical Harz”: a

brand that has stood for the pride of the region for

a long time. In 2010, its profile received a makeover.

These days, “Typical Harz” stands for excellent food

products and high-quality craft products. Raw materials

and high quality finishing are also at home in

the Harz. The products which are awarded is decided

by a jury which also includes regional producers.

Compliance with the strict criteria is regularly monitored.

In addition to this, all 55 of the award-winning

producers are committed to actively participating in

the brand communication.

FACTS

The “Cross Innovation” programme

supports networks of businesses from

the creative industries, creative handicrafts

and other sectors.

Its goal is to develop innovative and

new products and services. A competition

of ideas decides who receives

financial support.

“THE DESTINATION OF THE HARZ IS WHAT WE ALL

SHARE,” explains Andreas Lehmberg. The Deputy

Managing Director of the Harz Tourist Board (HTV) is

one of the initiators of the project. Two agricultural

marketing companies and tourism experts are also

on board. The fact that a regional brand has become

interwoven with the world of tourism has opened

completely new possibilities. “We have a great instrument

for internal marketing. That’s because with

each new accolade, we get more regional attention

and strengthen our sense of identity.” At the same

time, “Typical Harz” also represents the character of

the region to the rest of the world. “Visitors will find

the well-known brands in the local shops take them

home with them as ambassadors.”

AND YET PLENTY MORE POTENTIAL LIES DORMANT.

“We have great products. What we need are even

more great ideas,” says Lehmberg. That’s the keyword

for Antje Schmidt, owner of the agency for ideas

and innovation “die initialzünder” (the first spark).

Antje likes to work with the creative technique of

“Cross innovation”, which means the crossing of

areas that at first glance have nothing in common

– with the goal of developing brand new products

and marketing strategies. Together with a graphic

designer, a PR expert for tourism and two manufacturers

from the Harz region, she has applied for state

funding from the “Cross Innovation” programme,

which is unique in Germany. The first ideas for the

“Typical Harz” brand have already been created, but

Antje Schmidt is only prepared to reveal this much:

“We still need another partner from another sector –

and we will start our publicity to find them soon.”

www.harzinfo.de/typisch-harz

Grants of up to 90 percent are available

for the personnel and material

expenses of the networks. More information:

www.ib-sachsen-anhalt.de

The bottles with the red caps are classics.

Rotkäppchen sparkling wine from Freyburg

(Unstrut) has been on the market since 1894, and

the popularity of the sparkling drink is growing

all the time. Rotkäppchen is now one of the most

popular brands in Germany. In the “Best Brands

2017” Rotkäppchen came in at fourth place

behind Coca-Cola, Nivea and Bose.

For the company Rotkäppchen-Mumm Sektkellereien

GmbH, the sparkling wine with the dark

red cap amounts to both a workhorse and a flagship

at the same time. The product range of the company,

however, is much more varied. With sales of

more than 270 million bottles of sparkling wine,

spirits, wine and wine-based beverages and turnover

of 986 million Euros, in 2016, Rotkäppchen-Mumm

looked back on the most successful year in the company’s

history. More than 125 million bottles of the

Rotkäppchen sparkling wine were sold alone. With a

market share of 55 percent, Rotkäppchen-Mumm is

the clear market leader with its brands in the sparkling

wine sector in Germany. Yet the company is

increasingly looking to foreign markets which also

promise good rates of growth. “The development

towards the further internationalisation of Rotkäppchen-Mumm

and the continuous investment in our

strong brands and locations are key building blocks

Unmistakable: the red cap as

namesake

in our company’s success,” explains Christof Queisser,

Executive Chairman.

Rotkäppchen-Mumm took a big step forwards in

its strategically important internationalisation in

early 2017 with the takeover of the Ruggeri Prosecco

factory in Italy. The award-winning DOCG brand of

Prosecco brand now complements the premium

segment of Rotkäppchen-Mumm. This has resulted

in promising opportunities for the company, as Ruggeri

is available in 30 countries worldwide. With the

premium brand Ruggeri now in its portfolio, there

are set to be new opportunities and possibilities in

terms of both international sales and the development

of expertise: “The high standards at our new

location in Italy are, of course, extremely exciting

and instructive for all of us. We can all only benefit

from the superb knowledge of the makers of Ruggeri,”

explains Christof Queisser confidently.

The range and the markets of Rotkäppchen-Mumm

are growing, so it isn’t surprising that the management

is looking to the future with a sense of optimism.

“All of us, including our employees and our national

and international locations, are well-prepared

for the future. We can see the challenges presented

by increasing digitisation and the innovation speed

of the economy and society that stand before us –

and are well prepared for them,” explains Queisser.

en.rotkaeppchen.de


WAYS AND MEANS

20 21 WINNERS

INVESTMENTS

IN INNOVATIONS

INNOVATIVE SUCCESS STORIES

AURA 2016

THE “MITTELELBE” GMBH DAIRY WORKS

TOPIC: entrepreneurial impact

The strong agricultural and food industry in

Saxony-Anhalt provides us with our “daily

bread”, but faces great challenges at the

same time. The industry needs to work

on a cost-effective basis to survive in the market

while fulfilling social requirements such as animal

welfare and environmental protection at the same

time. Yet it is not alone.

How can small businesses rise to these

considerable challenges?

INES HERM: Saxony-Anhalt supports its farmers

with a variety of funding programmes so that they

can survive on the market. These programmes are

specially adapted to the requirements of very small,

small, and medium-sized agricultural businesses.

How are these businesses supported?

INES HERM: The Support Programme for Agricultural

Investments subsidises projects that improve

animal welfare or protect the environment, nature

and our climate. Milk vending machines, for example,

make it easier to market products at the regional

level. We also support businesses which rear

pigs and which are changing over to group rearing.

With our Support Programme for Market Structure,

by contrast, we support companies in the areas of

processing and marketing which want to embark on

new paths.

INES HERM

Agricultural Policy Consultant

Ministry for the Environment,

Agriculture and Energy Saxony-Anhalt

What funding opportunities are available

for innovative solutions?

INES HERM: With the European Innovation Partnership

for “Agricultural Productivity and Sustainability”

(EIP Agri), we support innovation in the areas of agriculture,

forestry and food. The goal is for stakeholders

from the areas of agriculture and science to work

together and seek out practical, innovative solutions

to problems. In this respect, for example, solar-powered

irrigation systems have been developed which

operate on a fully automatic and location-adapted

basis. At the same time, they digitally document the

flows of water and materials.

Is the agricultural sector attractive

to young people?

INES HERM: Many companies find themselves on

the threshold of a generational change. We support

young people starting to work in the area of agriculture

and support people starting up new businesses

who are up to 40 years of age. They can receive up to

EUR 70,000 over 5 years, provided that their business

plan takes sustainability factors into account.

The farm exchange of the Saxony-Anhalt Landgesellschaft

(Rural Development Agency) helps with

the search for land. In addition to this, the courses

in agriculture at the technical colleges are currently

being updated and environmental content is being

integrated in all of the areas of learning.

www.mule.sachsen-anhalt.de

www.eip-agri.eu

THE BESTFORM AWARD ADVANCEMENT PRIZE 2013

LUKAS KELLER AND CHRIS WALTER

TOPIC: Albert the paste extruder

With the “Mittelelbe” dairy, a business from the food industry has been awarded

this prize for the first time. With its milk powder, baby food, protein drinks,

sports drinks and sweetened drinks, this dairy is one of the biggest industrial

producers. Organic and fruit powder, cocoa and instant sugar are also exported

from the Stendal-based business. Its recipe for success includes its continuous

research and exemplary promotion of young talent. | www.elb-milch.de

A 3D printer that turns creative ideas into reality. Students of industrial

design at Burg Giebichenstein University of Art and Design in Halle have

developed an extruder unit which allows any conventional 3D printer to

work with paste-like media. This means that materials such as silicone,

ceramics or even food can be easily moulded from now on. A liberation for

the universal joy of experimenting. | www.chriswalter.org

GASTRONOMIC STAR (KULINARISCHER STERN)

BRAUSEREI GOMMERN

TOPIC: “Hopfen-Holunder” soft drink

The champagne corks could be heard popping at the “Gastronomic Saxony-

Anhalt” competition. For the first time, the federal state awarded prizes to

food from 13 different product categories. The brewer and maltster Christian

Königs was awarded a culinary star for “alcohol-free drinks”. Its fruity soft

drink, “Hopfen-Holunder” (Hops-Elderberry) is the leader of a wide range of

bubbly ideas. At his "BrauSerei Gommern" brewery, Christian fills each bottle

by hand. | www.brauserei-gommern.de


ENCORE

ATTRACTIVE:

Saxony-Anhalt’s moderate

cost structure ensures competitive

advantages for every

investor: At approx. 13 Euros

the average price per square

metre for a fully developed

industrial zone is substantially

below the German average.

The rate of funding that is

available to support wage

costs amounts to up to 10%

of the specified wage costs.

OPTIMAL:

Saxony-Anhalt has the highest

funding rates in Germany. Small

companies are funded up to

30%, medium-sized ones up to

20% and large ones up to 10%.

FAST:

The IMG acts as a one-stop

agency; fast decision-making

channels and realisation periods

will facilitate your market entry

in Saxony-Anhalt.

2,000 KM 1,000 KM 500 KM

SAXONY-ANHALT

GERMANY

YOUR CONTACT:

PUBLISHER:

Investment and Marketing Corporation

Saxony-Anhalt

Am Alten Theater 6

39104 Magdeburg (Germany)

Tel. +49 391 56899 - 0

www.invest-in-saxony-anhalt.com

welcome@img-sachsen-anhalt.de

Ministry of Sciences and Economic Affairs

of the federal state of Saxony-Anhalt

Hasselbachstraße 4

39104 Magdeburg (Germany)

Tel. +49 391 5674316

www.mw.sachsen-anhalt.de

presse@mw.sachsen-anhalt.de

Our support in the search for a site, in funding and financing, in dealing with public authorities, and project

realisation is free of charge for you, and is treated with absolute confidentiality. Allow yourself to be assisted by

IMG Saxony-Anhalt, one of the best regional economic development agencies in Western Europe, which was

once again the recipient of the “Top Investment Promotion Agency Award” of Conway Data Inc. in 2016.

Concept, design, graphics: genese werbeagentur gmbh, Magdeburg /// Text: Wortschatz copy writing service, Genthin /// Press date: November 10, 2017 /// First edition; Subject to revision ///

Printing and further processing: Stelzig-Druck printing service, Magdeburg /// Picture credits: KOSMOS Verlag, 2016 (Eising Studio, München); Kathi GmbH; Harald Krieg; PÄX Food AG; Roxana

Lange/IPK; Michael Deutsch/Uni Halle; Harzer Tourismusverband/M. Gloger; Rotkäppchen-Mumm Sektkellereien GmbH, IMG/Ralf Lehmann /// The use of this publication for the purposes of

commercial sale, particularly the sale of addresses to third parties, or for reprinting – whether in whole or part – is prohibited.

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