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INGREDIENTS PROCESSING & PACKAGING ANALYSIS

foodeurope

THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE

www.foodmagazine.eu.com ISSUE 4 2018

Featuring

Hi Europe & Ni

ISM ProSweets


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issue four 2018 www.foodmagazine.eu.com


foreword

About Food Europe

Food Europe is a quarterly magazine covering the food and

beverage industry in Europe. It facilitates the management

processes responsible for identifying, anticipating and satisfying

the needs of the European food industry.

Publisher: Hoskins & Fall Publishing

Calle Valiente 12, 03728 Alcalali (Alicante), Spain

Tel: +34 966 48 2396

Website: www.foodmagazine.eu.com

Publisher: John Fall

e-Mail: john@foodmagazine.eu.com

Regional Manager, Spain: Ron Smee

e-Mail: ron@foodmagazine.eu.com

Managing Editor: Juliet Hoskins

e-Mail: jhoskins@editor.eu.com

Sub-editor: Hannah Smith

e-Mail: hannah@foodmagazine.eu.com

Designer: Zoe Sibley

e-Mail: zoe.sibley@btinternet.com

Printer: Gráficas Díaz Tuduri, S.L.

Tel: +34 94 4217453

Front cover picture

courtesy of Cargill

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.

Welcome to Issue 4 2018 of foodeurope,

the quarterly magazine for the food and

beverages industry within Europe and

increasingly, today, beyond.

In this edition we focus very much on the

upcoming Hi Europe and Ni exhibition and

conference which takes place in November,

in Frankfurt. Many of our friends and clients

will be there, including Goodmills Innovation,

Gelita, Taiyo, Sternmaid…..and many more. I

look forward to meeting you there.

We have a packed ingredients section in this edition. For example, Taiyo

GmbH examines effective magnesium fortification for functional food;

Goodmills Innovation explains how ancient grains may find solutions

to concerns over baked goods; Corbion describes how manufacturers

are attempting to maintain consumer interest by looking for innovative

ways to diversify their offering within the global confectionery industry;

Beneo shares with us its research into what motivates consumers to buy

certain types of products over others; and Gelita explains how Bioactive

Collagen Peptides® are expanding more and more into sports nutrition,

where they can play a unique role in helping athletes and active people

to gain and maintain indirect improvements to performance.

We then present a second preview, ProSweets Cologne, which

showcases ingredients and processes in the sweets industry. ProSweets

Cologne will be demonstrating how the manufacturers of sweets and

snacks can enjoy more scope with alternative recipes and innovative

processes.

In processing and packaging, Mondi sets its sights firmly on the global

ice cream packaging market; Ulma Packaging describes how an artisan

confectionery company producing handmade chocolates and treats

boosted production after upgrading its packing process by investing

in a horizontal flow wrapper; and Iggesund Paperboard explains how

neuromarketing – using combinations of biometric measuring techniques

to analyse consumer reactions – can be a tool that makes packaging

development more efficient.

In analysis and control the Centre for Process Innovation (CPI) explains

how it is supporting a next-generation smart labelling project that aims

to dramatically cut food waste and health risks across the perishable

goods industry; Olam International Limited calls for urgent international

cooperation to reduce the major greenhouse gas footprint of rice

production; and BASF describes how a clinical trial reveals significant

reduction in liver fat content that evaluated the use of high concentrate

omega-3 to correct the nutritional deficiency of omega-3 fatty acid in

patients with non-alcoholic fatty liver disease (NAFLD).

I hope you enjoy reading this edition of foodeurope and look forward

to working with you on the next, in the build-up to Vitafoods Europe

2019.

Juliet Hoskins

Editor

The contents of this publication are protected by copyright.

All rights reserved.


4

contents

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14

24

28

32

35

37

40

42

Industry News

A round-up of industry news

Show Preview

Hi Europe & Ni celebrates 10th edition with inspiring events programme

Europe’s leading health, natural and nutrition show, Hi Europe & Ni, is celebrating its 10th edition with a move to

a larger hall at Messe Frankfurt this year. From 27–29 November 2018, visitors will be able to access all of the

show’s many features and live events under one roof. In addition, the Healthy Finished Products Expo will launch

this year and Health & Nutrition Week will run once again, following a successful debut in 2016.

https://www.figlobal.com/hieurope/

Ingredients

Effective magnesium fortification for functional food

As a vital part of various metabolic pathways in the human body, magnesium has gained particular interest as a

functional food ingredient. Specifically developed for the efficient distribution of this mineral, Taiyo’s SunActive®

Mg can be used to fortify a wide range of food and beverage applications.

Taiyo GmbH

Ancient grain for gut health and wellbeing

One of the food categories most closely scrutinised by consumers is baked goods. Whatever the individual

reasons – intestinal issues after consumption, perhaps, or a general fear of wheat as a trigger for various health

problems – grain products are often under fire. GoodMills Innovation, however, has spent years researching

ancient grains to find solutions to such challenges.

GoodMills Innovation

Sticky issue: Delivering superior product stability in sugar confectionery

Innovation remains a strong feature of the global confectionery industry. As demonstrated by high levels of

new product development and increased product launches, manufacturers are attempting to maintain consumer

interest by looking for innovative ways to diversify their offering.

Corbion

New clean label research shows the power of clean ingredient lists

New research, commissioned by functional ingredients manufacturer BENEO, shows that consumers pay

more attention to what is inside the products they are buying, than to either the product’s description, or the

brand name itself. This highlights the drive by consumers to make healthier choices and shows the continued

importance of manufacturers offering cleaner label, product alternatives in their portfolios.

BENEO

Faster, higher and stronger for longer with Bioactive Collagen Peptides ®

Bioactive Collagen Peptides ® are expanding more and more into sports nutrition, where they can play a unique

role in helping athletes and active people to gain and maintain indirect improvements to performance. These

benefits are accrued from outcomes such as allowing more effective training, better recovery, optimised body

composition, and reduced risk of injuries.

GELITA

Personalised Nutrition: No longer just a future dream

Invited by the industry network foodRegio e.V., more than 150 participants from all over Europe attended the

Personalised Nutrition Innovation Summit in Luebeck in September to discuss both opportunities and challenges

and gain insights from leading experts in the field. According to the speakers, personalisation is not just one of

many options, it’s the central mechanism for preventing and tackling lifestyle diseases in the long-term.

Newtrition X

Show Preview

ProSweets Cologne: Ingredients and processes in the sweets industry

Consumers who are increasingly placing importance on healthy snacks are no longer a rarity. Almost half of the

Germans want to reduce or totally avoid the consumption of foodstuffs that contain sugar. The result: Sweets

with in some cases revolutionary recipes are taking the shelves by storm at the point of sale. The so-called raw

sweets are newcomers on the market. ProSweets Cologne will be demonstrating how the manufacturers of

sweets and snacks can enjoy more scope with alternative recipes and innovative processes.

www.prosweets.com

issue four 2018 www.foodmagazine.eu.com


Photographer Didier D. Daarwin

Getty Images/Image Source - Thinkstock/Anatoli Styf.

E X T R A C T I N G

W I T H B O L D N E S S


6

contents

Processing & Packaging

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Mondi sets its sights firmly on the global ice cream packaging market

Eating ice cream may seem like child’s play. Running an ice cream business certainly is not. Mondi plunged head

first into that market via its July 2016 acquisition of Turkish flexible packaging manufacturer Kalenobel, with that

firm’s Istanbul headquarters and pair of production facilities in the northern Turkish city of Kirklareli.

Mondi

It’s chocs away with Ulma’s gourmet pizza packaging

An artisan confectionery company producing handmade chocolates and treats has boosted production and given

itself a Christmas bonus after upgrading its packing process by investing in a horizontal flow wrapper from ULMA

Packaging UK.

Ulma Packaging

Neuromarketing leads to better packaging design

How can neuromarketing – using combinations of biometric measuring techniques to analyse consumer reactions

– be a tool that makes packaging development more efficient? The answers will be supplied by Iggesund

Paperboard and Tobii Pro, a global leader in the field of eye tracking, in exclusive seminars targeted at both

companies’ customers.

Iggesund Paperboard

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Analysis & Control

CPI supports smart labelling project to cut food waste

The Centre for Process Innovation (CPI) is supporting a next-generation smart labelling project that aims to

dramatically cut food waste and health risks across the perishable goods industry. Working in collaboration with

SMEs Intray Limited and Mexar Limited, CPI is co-developing wet media formulations to ramp up production of

the Oli-Tecbranded Time Temperature Indicator label (TTI).

The Centre for Process Innovation

Olam calls for urgent international cooperation to reduce major greenhouse gas footprint

of rice production

Urgent action is needed by the agri-sector along with brands, retailers, financial institutions, scientists and

governments to implement solutions to limit methane emissions from rice production, while improving farmer

livelihoods and food security. This has to take into account that many rice consumers are unable to pay more.

Olam International Ltd

BASF clinical trial reveals significant reduction in liver fat content

BASF has completed a randomised, placebo-controlled clinical trial in the US, newly published in Nutrients, evaluating

the use of high concentrate omega-3 to correct the nutritional deficiency of omega-3 fatty acid in patients

with non-alcoholic fatty liver disease (NAFLD). Several studies have shown that NAFLD patients have lower

levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

BASF

Company News

A round-up of company news.

Diary Dates

Media Plan

issue four 2018 www.foodmagazine.eu.com


We help you get the

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8 industry news

EFSA Focal Points: A decade

of networking for European

food safety

For the past 10

years EFSA’s

Focal Points

have been

acting as

ambassadors

in EU Member

States and

operating as

a network

of cross-border

collaboration on food safety. To mark

the occasion, a new interactive timeline

highlights the key achievements of the

network.

Established in 2008, the Focal Point

network comprises members from all 28 EU

Member States, Iceland and Norway, as

well as observers from Switzerland and preaccession

countries. It promotes information

exchange, networking and engagement, and

also plays an important role in building EU

risk assessment capacity and increasing the

visibility and outreach of the scientific work

carried out by EFSA and Member States.

Constructive cooperation

Coralie Bultel from the national Focal

Point at the French Agency for Food,

Environmental and Occupational Health

& Safety (ANSES) said: “At a time when

cooperation is more necessary than ever,

the Focal Points are working to put the word

‘collaboration’ into practice at the European

level – on a daily basis, and always in a

constructive atmosphere.”

Gisle Solstad, who represents the

Focal Point at the Norwegian Scientific

Committee for Food and Environment

(VKM), added: “Working as a Focal Point

representative provides a rewarding and

positive opportunity for a multidimensional

and multicultural approach to strategic

work and capacity building, with the aim of

enhancing food safety for consumers across

Europe.”

Key achievements

To mark the 10-year anniversary, a new

interactive timeline highlights the milestones

and key achievements of the Focal Point

network: https://bit.ly/2SqsraX. n

Sugar reduction and clean labelling significant

but not predominant in sugar confectionery

choices

According to a new report by Innova Market Insights,

across the ten highest consuming nations for both

sugar confectionery and gum, consumption is

increasing, with CAGRs ranging from 0.5% to 3.0%

over the 2010–2022 forecasted period. Global sales

were worth US$85.8 billion in 2017 and are expected

to reach around US$100 billion by 2022.

“While concerns about the unhealthiness of sugar

confectionery are apparent when consumers are

questioned,” reports Lu Ann Williams, Director of

Innovation at Innova Market Insights, “This does

not necessarily relate to their actual purchasing or

consumption habits.” The three leading drivers of

choice are flavour, cost, and indulgence. Indulgence

is the key factor that Italian, French and Russian

consumers pay importance to when buying sugar

confectionery. In other countries, flavour and cost are

more important considerations. n

www.innovamarketinsights.com

Global protein opportunity in the sports

nutrition industry

By Carolina Ordonez,

Euromonitor International,

Chicago, USA

Globally, sports nutrition is the

fastest growing category within

the Consumer Health industry,

rising from US$8.4 billion in

2012 to US$13.6 billion in 2017.

Looking forward, sports nutrition is

expected to continue growing at the fastest rate of any consumer

health category (6.8% CAGR 2017–2022) driven not only by core

users but also by an expanding consumer base that is following

global fitness trends while investing more in sports nutrition and

healthy diets as a strategy for healthy ageing.

Sports protein demand will continue

In fact, sports protein products represented 82% of the sports

nutrition industry in 2017 (US$13.6 billion) and it is forecasted to

grow by 6.8% CAGR 2017–2022 to reach US$19 billion by 2022.

Hence, many sports nutrition players are either repositioning

their protein products towards sports nutrition or launching new

innovative sports proteins, especially plant-based proteins.

This plant-based trend is driven by the growing population

following flexitarian diets (ie trying to eat less meat) and younger

generations who want to support the cruelty-free movement (eg

Gen Z and Millennials) while also perceiving plant-based proteins

as a healthier alternative to animal proteins. n

Source: www.teknoscienze.com

www.foodmagazine.eu.com issue four 2018


industry news

9

Multi-country outbreak of Listeria monocytogenes linked to consumption of

salmon products

Ready-to-eat salmon products, such as cold-smoked and marinated salmon, are

the likely source of an outbreak of Listeria monocytogenes that has affected

Denmark, Germany and France since 2015. EFSA and the European Centre for

Disease Prevention and Control (ECDC) used whole genome sequencing to

identify the multi-country outbreak.

By 8 October 2018, 12 cases including four deaths had been reported in the

affected countries.

In August 2017, Denmark reported the first cluster of cases linked to the

consumption of ready-to-eat smoked salmon produced in Poland. Control

measures were implemented and other EU Member States and competent

authorities were informed.

In October 2017 France reported the detection of the same strain of Listeria in marinated

salmon originating from the same Polish processing company as identified in the Danish outbreak investigation.

The most recent case linked to the outbreak was notified in Germany in May 2018.

Due to the lack of whole genome sequencing data from the environmental and food samples taken at the Polish

processing plant, it is not possible at present to confirm whether the contamination occurred in the suspected plant.

Moreover, until information on the Norwegian primary producers of the salmon used in the contaminated batches has

been reported and assessed, the possibility of contamination at primary production level cannot be excluded.

The identification of the same Listeria strain in a salmon product in France and a new human case in Germany suggest

that the source of contamination may still be active and that contaminated products have been distributed to other EU

countries than Denmark. Pregnant women, the elderly and immunocompromised people are at higher risk of contracting

listeriosis. n

One in two people face starvation in South Sudan

Nearly half of South Sudan’s population is facing extreme hunger, the country’s

highest proportion of food insecure people in the last 10 years, Save the Children

is warning.

More than six million people currently need urgent food assistance, including

more than one million children. Near-famine conditions are predicted in four of

South Sudan’s states, a rapid and worrying increase from 2017, in which famine

was only declared in one state.

Areas of continuing conflict – including Jonglei, Upper Nile, Western Bahr El

Ghazal, and Unity – show the highest levels of food insecurity.

South Sudan, the world’s youngest nation, has been affected by frequent

conflict since it gained independence in 2011. Children continue to bear the brunt of this

conflict with serious humanitarian consequences.

As the lean season (when food stocks are low) begins earlier than usual this year, 270,000 children in South Sudan are

severely malnourished (SAM) and at risk of starvation. Some 20,000 could be expected to die from extreme hunger

before the end of 2018.

Limited access by humanitarian organisations, coupled with reduced aid funding, makes it difficult to provide assistance

to malnourished children. The South Sudan Humanitarian Response Plan (HRP) is currently only halfway funded. This is

compounded by violence against aid workers – nearly a third of all attacks in 2017 occurred in South Sudan, making it

by far the most dangerous place in the world for humanitarians.

“Malnourished children have substantially reduced immune systems and are at least three times more likely to contract

and die from diseases like cholera and pneumonia than healthy children,” says Deidre Keogh, Save the Children’s

Country Director in South Sudan.

“Without urgent funding to increase and maintain humanitarian services, many children are in danger of dying.” n

issue four 2018 www.foodmagazine.eu.com


10 industry news

Agri-tech can turn African

Savannah into global food basket

The African Development Bank (www.AfDB.

org) is championing a new regional and global

effort to transform the African Savannah from a

‘Sleeping Giant’ to the cradle of the continent’s

green revolution.

“This sleeping giant needs to wake up,” the

Bank’s Vice-President for Agriculture, Human

and Social Development, Jennifer Blanke, told an

audience at a

2018 World

Food Prize

side event in

Des Moines,

Iowa. Blanke

described

Africa’s

nearly 400

million

hectares of

Savannah

zones

as ‘the world’s largest

agricultural frontier,’ and if a small fraction of

that cultivatable land – some 16 million hectares

– is transformed, it could well set Africa up to

decrease dependence on food imports, feed itself

and contribute to feeding the world.

Africa is host to 60% of the world’s uncultivated

arable land, but currently spends an estimated

US$35 billion per year on importing food. This

figure is projected to shoot up to US$110 billion

by 2025. Africa is importing what it should

actually be producing: 22 million metric tons of

maize, two million metric tons of soybean, one

million metric tons of broiler meat and 10 million

metric tons of milk product each year. This

situation is made worse when African countries

export raw goods outside the continent to be

processed into consumer products imported

back into Africa for purchase. In essence, Africa

is exporting jobs outside the continent, and

contributing to Africa’s poverty challenges.

The African Development Bank has determined

that the African Savannah can support the

production of maize, soybean, and livestock,

and transform the continent into a net exporter

of these commodities. Only 10% of the African

Savannah is under cultivation – better utilized,

small sections of Africa’s grasslands could

provide direct jobs for tens of millions of young

people and indirect jobs for many more. n

Mintel compiles 10 facts about UK coffee

lovers

Mintel has compiled 10 tantalising coffee facts guaranteed

to quench the thirst of the UK’s coffee lovers. From a cup

of instant to the finest cup of freshly ground brews, Mintel’s

research will get your heart racing.

Coffee drinking is ingrained among Brits as, today, a coffeeloving

four in five (79%) adults drink coffee at home.

Drunk by 62% of adults, instant coffee is the nation’s number

one in-home coffee brew, followed by ground coffee (24%) and

coffee pods (15%).

Keeping up appearances, as many as one in five (20%) coffeedrinking

Brits say they would be embarrassed to serve instant

coffee to their guests. But it is the nation’s young (aged 16–34)

who are Britain’s top coffee snobs, 31% of whom would be

embarrassed to serve a cup of instant coffee.

Jumping on the cold brew craze, a cool 32% of coffee drinkers

say they are interested in making cold brew coffee at home,

rising to 53% of 16–34-year-olds.

An essential part of Brits’ drinking

repertoire, 46% of coffee drinkers

admit they find it difficult to get

going in the morning without a

‘cup of the brown stuff’.

While it’s been touted as a food

villain, a third (32%) of British

coffee drinkers add sugar to

their coffee. Meanwhile, seven

in ten (68%) users add milk

or cream to their cuppa and a

decadent 5% add flavour syrup.

The high streets may be lined with coffee shops, but a

concerned 71% of coffee drinkers believe takeaway coffee cups

are bad for the environment. Opting for a more environmentallyfriendly

approach to their brew, three in ten (30%) coffee

drinkers take a thermos/flask to drink on the go.

Highlighting the greener side of British coffee lovers, 83%

of coffee drinkers would like coffee packaging to be fully

recyclable. But, according to Mintel Global New Products

Database (GNPD), just 41% of coffee launches in 2017 carried

an environmentally-friendly packaging claim. A further 45% of

coffee drinkers are interested in reusable coffee pods that they

can fill with their own coffee.

While caffeinated coffee remains the norm, a sizeable 20% of

coffee drinkers have decaffeinated coffee in their diet. Overall,

18% of Brits worry about being too reliant on caffeine, while

a confused 46% say it’s difficult to know how much caffeine is

safe to drink.

Keeping the nation full of beans, a quarter (26%) of coffee

drinkers say they drink coffee before a workout to boost their

exercise performance. And, ending on a high, 46% believe

drinking coffee has its health benefits. n

www.foodmagazine.eu.com issue four 2018


industry news

11

Lumpy skin disease in cattle: from containment to elimination

EFSA has assessed the most effective strategies for eliminating lumpy skin

disease (LSD) now that the outbreaks in south-eastern Europe have been

contained.

It has published a report that gives advice on the ideal duration of vaccination

programmes to eliminate the disease, and looks at the probability that the

disease will reappear and at possible surveillance methods.

Outbreaks of LSD in the Balkan region fell dramatically by 95% from 7,483

in 2016 to 385 in 2017. In 2018 no outbreaks were reported in south-eastern

Europe, although one outbreak was reported in the European part of Turkey.

The report says that the more effective the vaccination is in protecting animals

against the disease – and the more herds are vaccinated – the shorter the

vaccination programme can be. For example, if the vaccination is effective for 80% of

vaccinated animals, a two-year programme with coverage of 90% of herds is sufficient.

The probability that LSD will reappear after a vaccination programme is mainly linked to the likelihood of infected

animals being introduced from neighbouring affected areas. Other factors examined in the report include the possible

persistence of the virus in vectors (such as ticks and insects) or in the environment.

The report also gives an overview of surveillance methods. These include measures for early detection of new cases

and how to demonstrate absence of disease. n

Horizon scanning – balancing opportunities with reality

Organisations have long recognised the need for medium- to long-term planning.

This remains ever more important if businesses want to take advantage of emerging

trends and be well-prepared for what changes and impacts these may bring. Horizon

scanning is a powerful technique used by some organishations to identify emerging

opportunities, potential threats and risks. Most are balancing the opportunities of

unprecedented scientific discovery and ground-breaking innovation with the realities

of a changing consumer, a harsher regulatory environment and emerging disruptive

business models.

PESTLE

A full horizon scan includes scanning for emerging issues in a political, economic,

societal, technological, legislative and environmental – sometimes shortened to PESTLE – point of view that may be an

opportunity or a threat to the organisation. In general, legislation only changes after a development in one of the other

PESTLE factors. For example, legislation does not change until a new technology has emerged or there is a shift in

consumer preference which needs to be regulated. Therefore, it is vital that regulatory horizon scanning is coupled with

looking for the true cause behind why a regulation may need changing.

Primary research – powerful tool

Very often, regulatory horizon scanning is undertaken by purely secondary research, looking at publicly available

information. But a very powerful tool is to perform primary research, identifying the leader in the field and interviewing

them. It is also very important to scan for what is happening globally. The global food regulatory environment is like a

beautiful web, with each market in some way connected to another market.

Actionable outputs

Finally, identifying emerging factors is only the first step. It is also important to identify any opportunities, threats and

risks for the business and be clear about the objectives for your organisation and ensure that any horizon scanning has

actionable outputs.

Full PESTLE horizon scanning

Here at the Science Group, we are helping companies prepare for future eventualities, allowing them to take best

advantage of the emerging trends that will impact it. Leatherhead Food Research’s experts in food legislation scan

food regulations globally, identifying potential future trends and changes that might impact the industry. This is

enhanced by Oakland’s strategic expertise in undertaking full PESTLE horizon scanning, including interviews with key

experts. n

issue four 2018 www.foodmagazine.eu.com


12 industry news

Campden BRI calls for companies to join research

project to better understand what causes

‘checking’ in biscuits and crackers

Broken biscuits and crackers can be rejected by retailers and a cause

of consumer complaints which can damage brand reputation. Campden

BRI is encouraging companies to join the research club to help prevent

this industry problem.

The underlying mechanisms and conditions that lead to biscuits and

crackers breaking – known in the industry as checking – are poorly

understood. Campden BRI’s new club project will provide a better

understanding of the factors that lead to checking, predict when it’s

likely to occur and identify strategies to prevent it.

Previous research carried out in collaboration with Campden BRI showed that, at

particular humidities, the rim of a biscuit expands and the centre contracts. Little work has been published in this area

since and checking remains a problem.

Campden BRI will use its pilot baking facilities, extensive analytical equipment and simulation software to study the

effect of different parameters on checking, including:

• Formulation and ingredient properties, such as the role of gluten development, moisture absorbing ingredients

such as starch and cocoa, and novel ingredients (eg for fat/sugar replacement).

• Texture

• Product geometry

• Oven conditions, cooling, storage and packaging

Participating companies will have the opportunity to steer the project work. Project results will be shared amongst the

project members who can exploit the findings. The club project will begin in March 2019 and run for three years. n

Health experts propose a red meat tax to recoup

US$172 billion in health care-costs

• Researchers at Oxford University want governments around the world to

introduce a tax on red and processed meats.

• The tax would offset health-care costs and prevent over 200,000 deaths

per year, a study says.

• Introducing a tax on meat would also bring about environmental benefits,

says the project leader.

According to Oxford researchers, hundreds of billions of dollars could be

put toward health-care costs every year if a tax was applied to red and

processed meat,

A new study from the UK university said introducing a health tax on such

products would offset health-care costs and prevent more than 220,000 deaths a

year globally.

Looking into optimal taxation levels for red and processed meats in nearly 150 countries and regions, researchers

concluded that in high-income countries, red meat prices would need to be increased by more than 20%, while

processed meats would need to more than double in price.

At those levels, the tax would collect US$172 billion per year globally, covering 70% of the health care costs

associated with their consumption. To fully cover those costs, the tax would need to be doubled.

Researchers estimated that in 2020, 2.4 million global deaths will be attributable to the consumption of red and

processed meat – as well as a US$285 billion health-care bill. n

Source: www.cnbc.com

www.foodmagazine.eu.com issue four 2018


industry news

13

Busting bitter, saving lives

A new collaboration grant to scientists from Discovery

BioMed, Inc. and the Monell Center will support

development of next-generation screening technologies

to enable identification of bitter taste blockers. The

project’s ultimate goal is to advance human health by

improving the taste and acceptability of nutritious plantbased

foods and increasing patient willingness to take

life-saving oral medicines.

Funded by a Phase I grant from the Small Business

Technology Transfer (STTR) program at the National

Institutes of Health, the commercial-academic

partnership will design and optimize high-throughput

taste cell based bioassays that can be used to discover

new bitter taste receptor blockers (antagonists).

“The STTR grant

will facilitate the

transfer of Monell’s

taste culture

technology through

DBM’s biotech

entrepreneurship.

This project

exemplifies the

value of public/

private sector

partnerships

in stimulating

technological

innovation to improve human health,” said Nancy

Rawson, PhD, Associate Director at Monell and a

Principal Investigator (PI) on the grant.

Bitterness, which can be aversive even at low

concentrations, likely evolved as a protective function

to help identify and reject potential toxins in plantbased

foods. As such, it is no surprise that the bitter

taste often associated with healthy plant-based foods

prevents many people from enjoying them as part of

a nutritious diet. Bitterness also impedes medication

compliance, and unpleasant taste is cited as the number

one reason for children failing to take medicines as

prescribed.

Artificial sweeteners, sugar and salt often are used

to mask bitterness in foods and medicines, but these

additives are not always effective and also not ideal in

populations trying to avoid diabetes and hypertension.

“Bitter taste currently presents a barrier to overcoming

global public health challenges,” said PI Erik Schwiebert,

PhD, CEO and Chief Scientific Officer of Discovery

BioMed (DBM). “As a small business focused on drug

discovery, we are excited to be working with Monell to

help identify solutions to this problem.” n

Global Functional Beverages Market

Research Report – Forecast to 2023

Increasing awareness

of health and

wellness is driving

the growth of the

functional beverages

market at a global

level. Functional

beverages assist in

enhancing various

body functionalities

such as the immune

system, heart rate,

digestive health, and

weight management due to the presence of minerals,

vitamins, herbs, amino acids, antioxidants, and bacteria.

Thus, the health attributes of functional beverages are

expected to drive market growth.

Regional Analysis

The global functional beverages market has been

segmented, by region, into North America, Europe, Asia-

Pacific, and the rest of the world. Europe is estimated

to dominate the global functional beverages market

in 2018. The European market is projected to reach

to US$74.26 billion by the end of 2023. Consumers

are increasingly opting for healthy and nutritional

drinks over calorie-heavy soft drinks, which is driving

the growth of the functional beverages market in the

region. In Europe, Germany and the UK are expected

to contribute greatly to market growth. The functional

beverages market in Asia-Pacific is projected to register

a substantial CAGR of 7.29% during the forecast period.

Rising health awareness is one of the major factors for

increasing product demand in the region. In addition, key

manufacturers of functional beverages are targeting the

market in Asia-Pacific. The North American market is

expected to account for 29.34% of the market share in

2018 and is projected to register a moderate growth rate

during the forecast period.

Segments

The global functional beverages market has been

segmented, on the basis of type, into energy drinks,

functional fruit and vegetable juices, sports beverages,

prebiotic and probiotic drinks, functional dairy products,

dairy alternative beverages, and others. In 2017, the

sports beverage segment accounted for the majority

market share of the global functional beverages market

and is projected to reach US$63.88 billion by the end of

2023. However, the functional fruit and vegetable juices

segment is projected to register the highest CAGR of

7.13% during the review period. n

https://www.reportbuyer.com/product/5605332

issue four 2018 www.foodmagazine.eu.com


14 show preview: HiE

Hi Europe & Ni celebrates 10th edition

with inspiring events programme

With healthy foods and beverages more in demand than ever before, Health ingredients (Hi)

Europe & Natural ingredients (Ni) is adding new features that cover the expanding market’s reach

into current consumer lifestyles.

Europe’s leading health, natural

and nutrition show, Hi Europe &

Ni, is celebrating its 10th edition

with a move to a larger hall at

Messe Frankfurt this year. From

27–29 November 2018, visitors

will be able to access all of the

show’s many features and live

events under one roof. In addition,

the Healthy Finished Products

Expo will launch this year and

Health & Nutrition Week will run

once again, following a successful

debut in 2016.

Located in the heart of Germany,

the leading European market for

health and nutrition, Hi Europe

& Ni is the premier nutritional

ingredients event, offering the

best in business opportunities,

networking connections, trend

insights and product development

solutions. The industry has

evolved significantly in recent

years and, as vegan, vegetarian

and flexitarian lifestyles move

from niche to mainstream, the

market is entering a new era of

clean label food and beverage

products with rising numbers of

natural, organic, functional or

‘free from’ claims.

According to Euromonitor,

products positioned towards food

intolerance, fortified, functional,

naturally healthy or organic are

expected to enjoy global growth

of 5% in retail value terms every

year until 2020. In contrast,

products with reduced sugar,

caffeine or fat content will grow

at just 1%. The ‘naturally healthy’

sector is ripe for innovation:

valued at €251bn in 2015, further

growth of more than €63bn is

expected by 2020.

Hi Europe & Ni 2018 will reflect

this booming marketplace

with numerous not-to-bemissed

highlights. Spanning

three days, the event provides

a complete overview of the

health and nutrition industries.

International leaders in healthy

food and beverage innovation

will showcase the latest solutions

for food and drink formulation

and reformulation, dietary

supplements, nutraceuticals,

organics, packaging, processing –

and more.

Four main themes for this year’s

conference

1. Focus on Functional:

what’s new in gut health,

protein and naturally

functional foods

2. Clean, Natural and

Transparent: developments

in clean label, natural

ingredients and the growing

consumer demand for trust

and transparency

3. Reduce, Remove and

Reformulate: solutions for

sugar, salt and fat reduction

as well as the latest in ‘free

from’

4. Personalising Nutrition:

innovations in personalised

nutrition for consumers at all

life stages

In excess of 465 exhibitors are

confirmed, including global

players such as ADM, BENEO,

Glanbia Nutritionals, Lonza

and Naturex. More than 10,000

attendees from 94 countries are

expected to attend and explore

several themed pavilions: Organic,

Natural, Free From, the Healthy

Finished Product Expo, Expo

FoodTec and country pavilions.

Health & Nutrition Week will run

alongside Hi Europe & Ni 2018,

offering a top-level thought

leadership programme, starting

on November 24. Working

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show preview: HiE

15

Hi Europe showcases innovative products for

the retail sector

As part of Hi Europe & Ni, the new Healthy Finished Products Expo

provides a novel platform for innovative new end products from all

over the world that have already made their way into the retail sector.

At the Healthy Finished Products Expo, exhibitors at this year’s show

will present their high-quality end products – from functional foods

made from natural ingredients and whole meals to special medical

purposes nutrition, dietary supplements and active nutrition drinks.

The new pavilion offers visitors from the retail environment a onestop-shop

on the 22,000m 2 show floor. In addition, a free business

matchmaking tool will encourage networking throughout the show,

enabling business appointments to be arranged online. A customer

lounge and tasting bar will provide the perfect framework for

successful meetings.

The enormous range of new developments in functional foods and

beverages presented at the exhibition makes Hi Europe & Ni an

important and inspirational business platform for food retailers,

drugstores and pharmacies, as well as distributors. In addition,

more than 40 exhibiting companies produce ingredients and/or

finished products themselves, including key players such as Glanbia

Nutritionals and Stern Vitamins.

Healthy food: a growing but undefined category

Commenting on the upcoming event, Hi Europe Brand Manager Julien

Bonvallet said: “Consumers associate both healthy food as well as

nutritional supplements with a positive effect on their own health.

At the same time, they expect more transparency, sustainability and

trustworthiness than with normal finished products. Meeting these

high standards is a key task for the entire industry. Inspiration, knowhow

and the right partners are available at HiE, with the Healthy

Finished Products Expo highlighting successful product examples.”

In the IRi European Shopper Survey 2017, half of the European

consumers questioned stated that they were guided by health and

well-being when buying groceries. In fact, 53% use organic food

ingredients and more than a third purchase products that are lactose

or gluten free. From a consumer standpoint, ‘healthy food’ includes

functional foods and drinks, those that are less processed, free from

and organic products. With innovative examples from a wide variety

of applications, Healthy Finished Products Expo truly reflects the full

spectrum of activity in this dynamic market.

together with external experts

from the food industry, academia,

market research and more,

organiser UBM has created

an inspiring line-up of topical

presentations and workshops.

The Week includes, for example,

the one-day Hi Future of Nutrition

Summit on November 26,

which will explore cutting-edge

innovations that are likely to

change the food and beverage

industry. On November 27–28,

the immersive, interactive Hi

5-Senses Conference will target

all five senses via an insightful

mix of keynote presentations,

panel discussions and debates.

Additionally, on November 29, it is

the third year that women in the

industry are invited to attend the

Women’s Networking Breakfast

to make connections and share

advice – and for the first time this

year, also men are invited to join.

“Hi Europe & Ni is a true

powerhouse for the industry,”

says Julien Bonvallet, brand

manager for event organiser

UBM. “Attendees will find

business opportunities that

they simply won’t find anywhere

else. As 2018 marks our 10th

anniversary, we have put together

an exciting programme of events,

showcases and platforms for

innovation, and have attracted

an incredible array of exhibitors

and expert speakers. We look

forward to opening the doors and

welcoming a record number of

visitors.”

UBM’s main partners for Hi

Europe & Ni 2018 are KSM

66, Mintel and Innova Market

Insights. For Health & Nutrition

Week 2018, UBM is working in

partnership with IUFOST, ESSNA,

ProVeg, StartLife and Smart

Short Courses. n

Hi Europe & Ni

https://www.figlobal.com/hieurope/

issue four 2018 www.foodmagazine.eu.com


16 show preview: HiE

GoodMills Innovation: Individual well-being central focus of product

development

GoodMills Innovation will be focusing

on ‘good gut feeling’ and revealing new

developments in ancient grains. Both the

selenium-rich 2ab Wheat and the Tartary

Buckwheat containing rutin and zinc are

ideal for product concepts in the field of

intestinal health. Trade visitors can also

find out about a prebiotic wholemeal

concentrate of finely ground bran in

advance of its market launch.

Prof. Dr. Ivan Kreft, emeritus of the

Faculty of Biotechnics in Ljubljana, will

be a guest at the booth. An expert on

Tartary Buckwheat, he will be explaining

the nutritional advantages of this almost

forgotten raw material. Visitors to the

booth will also be able to sample bread and pastries made

from GoodMills Innovation’s value-added ingredients.

Booth

8C10

Health-conscious consumers are increasingly aware that the intestine and its microflora play a major role in

their feeling of well-being and long-term health. And that’s why nutritionists recommend special dietary fibres,

so-called microbiota accesible carbohydrates (MAC), as ‘food’ for the intestinal microbiome.

Bright, fine and rich in ‘MAC’: Fourth-generation whole grain

The ultra finely ground whole grain White Gold® is a concentrate consisting of micronised wheat bran. While

the microbiome often excretes conventional wholemeal flour undigested due to its coarse particle structure,

this ultra-fine pulverisation makes the so-called ‘High MAC bran’ highly bioavailable. In bakery products,

White Gold ® also adds a light colour and slightly sweet taste. GoodMills Innovation will launch this novel

whole grain ingredient in early 2019. White Gold® is perfect for use in prebiotic baked goods, as well as

biscuits, cakes or high MAC shakes.

Michael Gusko, Managing Director of GoodMills Innovation, says: “Today we know how important it is to keep

the intestine healthy for our overall well-being. Science has been able to prove links between a disturbed gut

microbiome and obesity, inflammatory diseases and even neurological disorders. That is why we develop grainbased

ingredients that are particularly valuable for our bacterial roommates. Low and no carb concepts must

now be replaced by a personalised diet with the right carbohydrates: High MAC.”

Ancient grain bakery products with metabolic power

With 2ab Wheat, the innovation division of Europe’s largest milling group has an ancient grain in its portfolio

which is more tolerable than modern wheat for many consumers because it contains less FODMAP1 and no

difficult-to-digest D-gluten.

As an extension of the 2ab concept the product developers created a recipe for an ancient grain bread with

metabolic power, based on 2ab Wheat flour and crispies from Tartary Buckwheat. It can be used to bake a

bread that supports carbohydrate, fat and protein metabolism, and is also suitable for ‘sensitive eaters’.

Under the name Rutin X the Hamburg grain company offers flour and the mentioned crispies from fermented

Tartary Buckwheat. Compared to common buckwheat, it contains a hundred times more rutin, an active

ingredient of traditional Chinese medicine, and is now recognised in Europe for its antioxidant and antiinflammatory

qualities. It also contains the trace element zinc, which helps regulate carbohydrate metabolism.

Product developers at GoodMills Innovation succeeded in removing the strong bitter taste of rutin in

this prehistoric buckwheat variety thanks to a patented fermentation process that does not diminish the

ingredient’s nutritional benefits. RUTIN X is suitable for bread and roll recipes; other possible applications,

such as long-life bakery products, are currently being tested. n

www.goodmillsinnovation.com

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17

AstaReal: Superior range of scientifically backed natural

astaxanthin products

AstaReal, the global pioneer in natural astaxanthin cultivation, R&D and clinical

science, will be presenting its high-quality product range, which sets industry

standards in terms of purity and potency. From soft gums, effervescent tablets

and their innovative bulk product range, the company will demonstrate a variety

of possible dosage forms with the powerful antioxidant. At its booth, visitors

can learn more about natural astaxanthin’s scientifically backed health benefits

for muscles, fatigue, heart, skin, brain and eyes. Visitors to the AstaReal stand

will have the chance to test the latest innovative technology that non-invasively

measures their carotenoid level.

Derived from the microalga Haematococcus pluvialis, astaxanthin is a natural

carotenoid. Its unique structure enables it to quench free radicals in the inner and outer layer of

the cell membrane unlike other antioxidants, thus protecting lipids, proteins and mitochondria from oxidative

stress. In this way, astaxanthin can improve eye fatigue and reduce inflammation of the ciliary muscle. With

his lecture on eye health (27th November 2018, 14:30) at the Supplier Solutions Theatre on the show floor at

booth Q121, Leonhard Thunn-Hohenstein, nutritionist and AstaReal’s Key Account Manager, will delve into

the latest research findings, present trends on the eye supplement market and discuss the role that natural

astaxanthin plays.

At the company’s booth, visitors will be able to discover further highlights and learn more about how to

reach out to consumers. Besides product samples containing natural astaxanthin, AstaReal will showcase a

technology of the German biozoom services GmbH. Using an optical measuring procedure, biozoom ® devices

detect biomarkers in the skin that reflect the body’s antioxidant status. n

Hall 8

Booth

G80

http://www.astareal.se

issue four 2018 www.foodmagazine.eu.com


18 show preview: HiE

Glatt: Enhancing continuous spray agglomeration

Glatt Ingenieurtechnik will be presenting a newly developed modular and

compact plant concept for continuous spray agglomeration. Featuring

multi-step and multi-zone processing, the GF ModFlex is compact,

flexible and features a new control system developed by Glatt.

As more and more people adopt better-for-you diets, the demand

for enriched and sugar-free foods, on-the-go drinks and dietary

supplements is rising. But protein shake consumers will only become

repeat purchasers if the powder dissolves quickly and without lumps;

similarly, eaters of vegan ice cream won’t appreciate the presence of ice crystals in their

tasty treat.

Spray agglomeration during fluid bed processing ensures that proteins and sweeteners such as maltitol or

cellulose derivatives can be properly wetted, have a more porous surface and are more flowable and easier

to dose. Their bulk density is also significantly reduced, which is particularly beneficial for beverage powders

in pods and capsules, which require precise dosing, mustn’t segregate and should dissolve completely within

seconds. Even tabletable premixes and temperature-sensitive substances can be gently processed in this way.

The new concept of the GF ModFlex system is both compact and flexible, is available with a short

commissioning time and offers outputs of 200kg to 3t per hour. Other capacities and a future expansion can

be accommodated. The low operating costs, among other things, ensure economic-effectiveness, as the

concept has been optimised in terms of energy consumption. The modular, ATEX-compliant solution with

integrated WIP functionality and plate filter was specifically developed for continuous powder agglomeration

applications in limited-height rooms. Commissioning after an installation period of only 12 days is possible

because the predefined modules are already pre-installed and pre-assembled. They only need to be plugged in

on site and production can be started right after the acceptance test. n

www.glatt.com

Booth

P130

Sternmaid: Contract production, all from one source

The contract manufacturer and co-packer SternMaid will present

its portfolio for blending, processing and filling foods, ingredients

and dietary supplements in powder form. At the exhibition,

the company will emphasize the options it offers for filling and

packaging goods for industrial consumers and the retail trade

besides demonstrating its highly precise blending lines and

multifunctional fluidised bed technology that enables specific

optimization of product attributes. In the newly constructed Plant

2, additional lines have been installed to complement SternMaid’s

existing portfolio and capacities.

In its new Plant 2 for retail packs, SternMaid will in future

manufacture products for end-consumers. A recent addition to the small-pack lines

is a new filling line for single-portion sachets. Besides this, the company can fill products into stand-up

pouches, block-bottom or tubular bags with or without folding boxes as outers, plastic tubs, and traditional

spiral-wound cardboard cans. For the latter, a newly developed variant from the Sonoco company, with an

aluminium-free interior coating, is now available. With regard to cans, especially, SternMaid has a wide range

and offers quality packs in different shapes and sizes to suit the particular service – for example for food

supplements and dietetic products, sports products or functional food. At HiE, visitors can examine sample

containers on the exhibition stand and inform themselves of the advantages of the different pack types and

the whole range of services offered by SternMaid in the field of contract filling.

In the words of Mark Riemer, Commercial Manager of SternMaid: “Nowadays, contract manufacturing

demands specialists that can offer an all-round service. Co-packing, especially, is being used by more and

more companies. One of the reasons is that product life cycles are becoming shorter all the time. On the one

hand, products have to reach market maturity faster, and on the other hand market conditions change very

quickly. We can meet this demand”. n

Stand

E30

Hall 8

www.sternmaid.de/en

www.foodmagazine.eu.com issue four 2018


show preview: HiE

19

Activ’Inside: Ingredients

adapted to soluble forms

ACTIV’INSIDE newly sets up on the

instant drinks market! Come and taste Activ’Inside

ingredients adapted to soluble forms. More than

just instant powder, we propose a global concept

integrating the active compounds with strong added

values, taste, texture and colour. But still open for

your own customisation!

ACTIV’INSIDE will also present you its solutions

that meet all your needs. Discover our ingredients

from natural plant extracts, traditional or organic,

to innovative active solutions with claims, patents

and proprietary results. Activ’Inside also offers

collaborations in the development of tailor-made

extracts and private labelling.

More on Activ’Inside soluble ingredients

Are you looking for an active ingredient with clinical

studies and adapted for the instant drinks market?

Stop searching, we have the solution for you!

ACTIV’INSIDE newly sets up on the instant drinks

market with ingredients available in soluble forms.

The company proposes 4 ready-to-use solutions:

n Memophenol, for cognitive health

n SkinAx for skin beauty

n Safr’inside for mood/sleep quality/

premenstrual comfort

n Soluble grape references, to benefit of all grape

properties in just one sip.

While maintaining their quality and preserving their

actives compounds, each adapted ingredient has

been worked to propose a homogenous product,

easy to disperse into water with particles staying

in suspension. The taste and the colour have been

optimized to propose a pleasant sensation in the

mouth and appetising appearance. Come to TASTE

BY YOURSELF, stand 8G82!!

More on ACTIV’INSIDE, Maker of difference for the

nutraceutical market

Expert in saffron (Crocus sativus L.) and grape (Vitis

vinifera L.), the French biotech aims to develop

innovative natural ingredients with European claims,

supported by a strong scientific background and

proprietary published studies. The company proposes

actually 3 active solutions dedicated to the main

health applications: memory, skin beauty, mood and

sleep quality. “We use science, analytical, claims,

intellectual property and marketing to give UNIQUE

PRODUCT, reflecting customer needs for a fast and

safe access to market” says Benoit LEMAIRE, CEO

of Activ’Inside. n

www.activinside.com

8G82

TRADITION IN

FUNCTIONAL FOOD AND

HEALTH INGREDIENTS

VISIT US AT

HIE/NI 2018

FRANKFURT

HALL 8, C61

JAPANESE QUALITY

SINCE MORE THAN 70 YEARS

Chia Products (Chia Seeds, Chia Oil,

Chia Fiber and Chia Protein)

Organic Zhejiang Matcha

Green tea extracts (Sunphenon ® )

Soluble Bean Fiber (Sunfiber ® )

Indian Gooseberry (SunAmla ® )

Foambreaker Silicon-free (Awabreak ® )

Natural Preservatives (E-No. free)

Emulsifiers (Sunsoft ® )

Fat-Stabilizers (Taiset ® )

MD Products (fruits, egg, protein, fiber)

Whole Green Coffee Powder (WGCP ® )

Minerals (Fe, Zn, Mg)

CoQ10, 100 % water dispersible

European Representative

TAIYO GmbH

Mittelstr. 36, D-58332 Schwelm

Phone: +49(0)2336 9150219

Email: info@taiyogmbh.com

www.taiyogmbh.com

issue four 2018 www.foodmagazine.eu.com


20 show preview: HiE

GELITA: Small peptides, big performance

GELITA is focusing on sports nutrition at this year’s Health

ingredients Europe. With TENDOFORTE ® , the company

has now added specific collagen peptides to its portfolio

to keep tendons and ligaments strong and flexible. Not

only do they minimise the risk of damage, they also

enable faster regeneration after an injury. With its special

active profile, TENDOFORTE ® is a useful addition to

the existing collagen peptide range, which enables the

development of tailor-made sports products with a focus

on muscle growth (BODYBALANCE ® ), strong bones

(FORTIBONE ® ) and joint health (FORTIGEL ® ).

Hall 8

Booth E41

Overuse-induced tendon and ligament injuries

are common in both amateur and professional

sportspeople. GELITA has specifically developed

TENDOFORTE ® to target athletically active consumers: the

Bioactive Collagen Peptides ® stimulate the structure-forming cells of the tendons and

ligaments to form more matrix molecules and thus keep them strong and flexible. Scientific studies confirm

this positive effect and prove that TENDOFORTE ® has a both a preventive effect and also accelerates

regeneration, helping athletes to return to their previous performance levels.

The modes of action of GELITA’s other ‘sporty’ collagen peptides have also been scientifically proven.

BODYBALANCE ® helps active people to build muscle mass and reduce fat – and thus get their figure into

shape faster – whereas FORTIGEL ® promotes joint health by helping to rebuild cartilage tissue. FORTIBONE ®

has been specially developed to stimulate collagen metabolism in bones, contributing to the long-term

stability and flexibility of bones.

This year, GELITA’s experts will be presenting a functional sports bar with TENDOFORTE ® , developed

especially for Hi Europe, which combines added health benefits with convenience and the best taste. At the

same time, this sample illustrates the uncomplicated technological handling of collagen peptides: whether

in liquid or solid functional foods or as dietary supplements, they can be easily integrated into almost any

product matrix without impairing the sensory profile. They are natural, free from allergens and genetic

engineering, and suitable for clean label formulations.

About GELITA

GELITA is the leading company for manufacturing and marketing collagen proteins. Coordinated from the

headquarters in Eberbach, Germany, GELITA provides customers around the world with products of the

highest standard, comprehensive technical expertise and sophisticated solutions. More than 20 sites and a

global expert network ensure that state-of-the-art know-how is always available for customers. More than

135 years of experience in the field of collagen proteins are the basis of GELITA’s performance. A strong

requirement for innovation is the driving force of the family-owned company that is always looking for new

solutions for food, pharmaceutical, health & nutrition as well as for technical applications.

Within the range of collagen proteins, GELITA supplies collagen peptides with proven body-stimulating

capabilities, tailor-made gelatines and non- or partly- water soluble collagens. This holistic range of products

in combination with its vast experience in developing solutions for different applications makes GELITA first

choice for its customers. In today’s landscape of highest consumer demands, manufacturers of food products

have to rely on natural, healthy, non-allergenic ingredients for their developments. Collagen proteins from

GELITA are the perfect match for this as they fulfill all of these requirements, a particular plus being the fact

that they are foodstuffs in their own right (eg. no E-number). They also possess a set of unique technical and

physiological properties.

Besides the traditional use of collagen proteins as natural stabilisers and emulsifiers for countless products,

they enable manufacturers to provide their products with other properties which are becoming more and

more important. GELITA has intensified its research in developing solutions for physical mobility, weight

management and beauty from within. n

www.GELITA.com

www.foodmagazine.eu.com issue four 2018


show preview: HiE

21

Taiyo: Functional and natural – new ingredients

for weight loss and healthy nutrition

The health-promoting natural ingredients experts, Taiyo, will present

new concepts for appetite control based on their Sunfiber dietary

fibre. In addition, new Matcha grade concepts for customer-specific

applications will be introduced and visitors will be able to sample

exciting chia seed samples – such as chia seed sample bags, chia oil

softgel capsules or pure chia oil in bottles – on the stand.

Hall 8

Booth C61

Dietary fibres stimulate intestinal activity and help to regulate body

weight by sending satiety signals to the brain via messenger substances

derived from fermentation products. Taiyo has developed new beverage and soup concepts to show how

this mechanism can be used for weight control using Sunfiber-based fibre enrichment. Sunfiber is the first

dietary fibre to be certified by the Monash University. The effectiveness of the water-soluble guar bean fibre

has been proven in numerous scientific studies. A prototype of the soup is a highly soluble instant powder

that is both tasty and convenient to use. In addition, Sunfiber Orange, a fibre-rich soft drink that Taiyo has

developed with the iconic Sinalco and Sweethouse brand, a company specialising in alternative sweetening

systems, will be launched in the autumn. And, with Sunfiber Crispies, it’s possible to sample yet another

potential application at the stand. For the first time, FB Food GmbH has succeeded in extruding pure fiber

(Taiyo’s Sunfiber) to make a product with a consistency that’s similar to corn or cereal puffs, which is ideal for

use in muesli or as croutons.

Green tea extracts are also in demand for weight management and healthy nutrition. Adding to the wellknown

fully organic matcha powder range, Taiyo will introduce a Japanese premium matcha. Of the seven

different grades of Matcha, Taiyo will present grade 1 for cooking or baking, and grade 7, the ceremonial

matcha, at the booth. The two different quality products can be blended to suit specific customer

applications.

One of the most sought-after new products is XiaPure ® Chia Oil, which comes from high quality chia seeds

grown in South America. Because of their high omega-3 content, consumers love these small powerhouses!

But, they also contain above average amounts of antioxidants, proteins, fibre, vitamins and minerals. With

flavoured options, Taiyo is expanding the range for healthy light cuisine applications. As well as chia-enhanced

superfoods, the company will showcase a prototype stick concept containing microencapsulated spray dried

chia oil. The ingredient, planned to be offered as XiaPure® ALA powder, is a tasteless source of omega-3 and

is even suitable for baby food.

When looking for ingredients for healthier snacks and breakfast cereals, checking out Taiyo’s “MD cereals”

and “MD snack balls” live on the booth is a must. MD products are microwave dried and expanded crips,

flakes and cubes that can be produced from a variety of materials and combined with nutrients such as

minerals, amino acids and others to enhance the texture and flavour of granola and cereal, for example. MD

snack balls and cereals are very versatile and can be put together according to individual needs; there are

plenty of possibilities in terms of taste – from sweet to savoury – and they can even be used in nutrition or

protein bars.

“All of Taiyo’s products are non-GMO and 100% gluten-free,” says Stefan Siebrecht, General Manager of

the company’s German subsidiary. “Many of our products are also organic, Halal and Kosher, making them

suitable for both niche applications and for globally distributed products with health benefits.”

About Taiyo GmbH:

Taiyo GmbH is a pioneer in the research and manufacture of functional ingredients for the food, beverage,

medical food and pharmaceutical industries. Taiyo focuses on the development of innovative ingredients

derived from natural sources to support health. Since its foundation in 1946, Taiyo has established itself as

a leader in the development and production of emulsi fiers, stabilizers, egg and tea-based ingredients, and

highly functional ingredients for the food and pharmaceutical industries. Today, Taiyo manufactures more than

2000 food formulations, processed eggs, fruit preparations, fla vorings, emulsifiers, stabilizers and functional

ingredients at various manufacturing facilities around the world. With its own Research and Application

Competence Centre (Taiyo RACE), Taiyo GmbH is able to create new and innovative formulations based on

its most recent studies. n

www.taiyogmbh.com

issue four 2018 www.foodmagazine.eu.com


22 show preview: HiE

Rousselot: Building a healthier future

At this year’s Health Ingredients Europe 2018, Rousselot will

welcome attendees to booth 8G71 to experience its leading food

and nutrition solutions. This includes Peptan ® collagen peptides

for holistic health benefits, new joint health ingredient Peptan ®

IIm, and hydrolyzed gelatin Protake. All these premium

ingredients enable manufacturers to innovate healthier

products to meet growing consumer demand for effective

health supplements or protein-enriched foods.

The future of healthy nutrition: the protein challenge

Rousselot experts will provide valuable consumer insights

and present “The protein challenge: how gelatin and collagen can help build

the future”, which will take place on Tuesday 27 November 2018 at 11:45 in the Hi Conference Discovery

Theatre. Visitors are invited to register for the presentation, which will include a new case study that reveals

how gelatin and collagen can help provide sufficient proteins and essential nutrients to a growing and aging

population.

Marit van Heijden, Global Marketing Manager at Rousselot comments: “When it comes to providing protein

for a growing world population, all kinds of protein sources will be needed. Gelatin and collagen solutions

play a vital role, as they are suitable for diverse food and nutraceutical applications thanks to their functional

properties and/or multiple health benefits. Being sustainable and of natural origin – that is to say no

e-numbers – they also enable clear labeling. This is why Rousselot solutions are perfect for creating on-trend

products that can help build a healthier future for everyone.”

Peptan collagen peptides: A holistic solution for health and wellness

Peptan is a collagen type I bioactive ingredient with a unique amino acid profile, proven to not only support

skin health, but also overall mobility, including bone and joint health and boost sports performance by

promoting connective tissues and reducing risk of exercise injury. Manufacturers looking for bioactive

ingredients targeting a holistic approach to healthy living will find plenty of market opportunities with this

bioavailable pure ingredient. Peptan experts will be on stand to showcase tasty on-trend product innovations

with collagen peptides, including gazpacho style tomato soup, matcha cakes and bite size snack bars.

Peptan’s versatility and unique functional and organoleptic properties make endless applications possible. n

Booth

8G71

www.rousselot.com / www.peptan.com

Arjuna: Bioactivity protected new ashwagandha extract

Arjuna Natural Ltd. will feature Shoden ® , its potent, all-natural,

bioactivity confirmed extract of ashwagandha (Withania somnifera).

Shoden contains Ashwagandha extract standardised with 35%

withanolide glycosides, a highly active component of ashwagandha.

Shoden is manufactured from carefully selected shwagandha roots

and leaves. Toxins are removed from the roots and leaves using a

proprietary detoxification process that also removes other undesirable

components and maintains withanolide glycosides at optimum levels.

Arjuna developed its Bioactive Ingredient Protection System (BIPS)

proprietary safety technology to ensure optimal delivery of the

bioactive components of ashwagandha. BIPS is a patented procedure

in which all the active molecules are encapsulated in a shield to

deliver them safely and at the desired potency. This process makes

Shoden active even at a low dosage.

Arjuna is supporting several ongoing clinical studies of Shoden that already have yielded promising

results of the ingredient for alleviating depression, stress, and sleep disturbances, and for improving

immunomodulation and production of testosterone. n

Booth

8F83

www.arjunanatural.com

www.foodmagazine.eu.com issue four 2018


show preview: HiE

23

Omya: The future stays natural

At this year’s

HiE, Booth

Omya will

8N126

showcase its

Calcipur ®

range of

natural calcium

carbonates,

which help

to improve

production

processes

and

formulations

while

additionally

offering health benefits. Thanks

to this most concentrated and bioavailable source

of calcium, fortified food and drink products can

score high when it comes to supporting bone health

and the proper functioning of muscles and nerves.

The ingredient positively influences texture and

processing qualities, and can be used in various fields

of application, including powdered foods, bakery

products, cereals, extruded snacks, vegan drinks,

and other foods and beverages.

Calcium enrichment of foods and beverages is

an ongoing trend, strengthened by the world’s

aging population and consumers who are looking

to avoid health problems associated with calcium

deficiency. With its high elemental calcium content

of approximately 40%, it is possible to use up to

five times less Omya Calcipur ® than other available

technical solutions while achieving the same calcium

dose in a finished foodstuff. This results in reduced

costs and less impact on the sensory profile of

the end product. Depending on the dosage used,

calcium-related claims can be made on pack. Offering

a broad variety of mastered calcium carbonate

particle sizes in combination with synergistic food

ingredients such as those included in its distribution

portfolio, Omya enables manufacturers to produce

the best possible results in terms of nutrition and

taste.

In addition, Omya Calcipur ® is an effective anticaking

aid for powders and can also be used to

reduce dust. Moreover, the mineral can improve the

gelling qualities of fluids, and correct pH-values.

When used in snacks and cereals, the particles

lead to better extrusion. In many applications,

the ingredient is also able to intensify the taste

perception of salty or sweet. This means that, for

example, in bakery goods, the sugar content and

therefore the calorie count can be reduced. n

www.omya.com

issue four 2018 www.foodmagazine.eu.com


24 ingredients

Effective magnesium fortification for

functional food

SunActive ® Mg is a nutrition delivery system for the effective

fortification of foods and beverages with magnesium

As a vital part of various metabolic pathways in the human body, magnesium has gained

particular interest as a functional food ingredient. Specifically developed for the efficient

distribution of this mineral, Taiyo’s SunActive ® Mg can be used to fortify a wide range of food and

beverage applications. Using a patented new system, SunActive ® Mg offers additional benefits

when it comes to solving sensory problems and minimizing the unpleasant side-effects frequently

associated with conventional soluble magnesium products.

Magnesium is one of the most

abundant minerals in the human

body and a cofactor involved

in numerous physiological

processes. A sufficient supply

of magnesium is therefore

vital – particularly for muscles,

nerves and maintaining a healthy

electrolyte balance. However,

the human body cannot produce

magnesium itself. Therefore, the

mineral must be supplied through

dietary consumption with a

recommended daily intake (RDI)

of 375mg for a healthy adult

person.

Why we lack magnesium

In everyday life, it’s not always

possible to obtain a reasonable

amount of magnesium from

the diet itself. For this, greater

amounts of foodstuffs that are

naturally rich in magnesium – such

as sesame seeds, soybeans,

almonds or Matcha tea – need

to be consumed. This is not,

however, everyone’s cup of

tea, especially considering that

some of these products can

cause allergic reactions. By

contrast, many people affect

their magnesium utilisation by

consuming a lot of dairy products;

as a result, our everyday diet

is frequently overloaded with

calcium. For example, milk

contains ten times more calcium

A sufficient Mg intake is

essential for people who are

active in sports.

www.foodmagazine.eu.com issue four 2018


ingredients

25

than magnesium and is therefore

an absolutely priority for the

healthy growth of babies’ bones.

For adults, though, it makes more

sense to enrich their daily diets

with magnesium and balance

their mineral intake according to

grown-up metabolic requirements.

However, consumers want

functional products that both

deliver health benefits and, at

the same time, taste good as

well. Thus, manufacturers often

face challenges when enriching

functional food with magnesium,

particularly because of the

unpleasant alkaline taste caused

by many magnesium salts. Other

problems during magnesium

fortification are associated with

protein coagulation and the

foaming property of the mineral.

Furthermore, competition with

calcium absorption might pose

a particular problem for the

magnesium fortification of dairy

products.

Ca:Mg: finding the right balance

Although optimising magnesium

supply is key, calcium intake

should not be forgotten. An adult

human body contains 1000–1300

g of calcium, compared with 19–

24g of magnesium. This results

in an average Ca:Mg ratio of

50:1–70:1 in our bodies. Despite

this difference, magnesium – as

its natural antagonist – acts

as a strong counterpart to

calcium. These two minerals are

responsible for partly contrasting

tasks in human body, particularly

when it comes to muscle

The RDI of

calcium is 800mg,

approximately

double that of

magnesium,

resulting in an

optimal Ca:Mg

ratio of two to one

contraction and relaxation. When

entering muscle cells, calcium

causes tension and stimulates

the muscle fibres to contract.

Magnesium counters this effect

by helping muscle cells relax.

Acting as a ‘gatekeeper’ on

the cell surfaces, magnesium

contributes to the proper

distribution of calcium in human

cells. Thus, magnesium ensures

that calcium is primarily stored

in our bones, simultaneously

ensuring that the concentration

of calcium in our muscle cells,

blood vessels and connective

tissue remains at a low level.

Without sufficient magnesium,

we are unable to control the

distribution of calcium. Thus,

when the concentration of

calcium in our muscles increases,

we experience cramps and

pain. Additionally, excessive

calcium levels may also lead to

calcification of the arteries and

elevated blood pressure – and can

even result in a higher likelihood

of suffering a stroke. Thus, a

healthy electrolyte balance

includes a proper equilibrium of

calcium and magnesium in our

bodies. The RDI of calcium is

800mg, approximately double

that of magnesium, resulting in

an optimal Ca:Mg ratio of two to

one.

A driver with big effects

Although the main magnesium

reserves are found in the bones

and skeletal muscles, almost

nothing happens in the body

without this mineral. It plays a

crucial role in nearly 325 enzyme

reactions, including carbohydrates

and fat metabolism, and is

essential for the production

SunActive ®

Mg ensures

homogeneous

distribution

of insoluble

magnesium

pyrophosphate

in liquid

formulations by

creating a stable

dispersion.

issue four 2018 www.foodmagazine.eu.com


26 ingredients

of cellular energy and body

temperature regulation. It is also

involved in the synthesis and

degradation of proteins and DNA.

Owing to its stabilizing effect on

cell membranes, magnesium also

reduces the reactivity of the nerve

cells that are responsible for

causing stress. Magnesium calms

our nervous system and reduces

our general susceptibility to

stress. By contrast, a deficiency

can cause a very negative effect

on many different organs and

physiological functions. It may

express itself in just one symptom

or in several indications at the

same time.

A lack of magnesium not only

causes muscle spasms, but

can also promote diabetes as

well – as muscles are less able

to convert carbohydrates into

energy. Magnesium deficiency

can also manifest itself as high

blood pressure, migraine or

sleep disorders, which are often

overlooked. A chronic lack of

magnesium might weaken the

heart’s conduction system,

potentially resulting in heart

attacks and cardiac arrhythmias.

Conversely, a balanced supply

of magnesium has preventive

effects against cardiovascular

diseases; the mineral has a

positive effect on heart muscle,

blood circulation and, in fact,

all of the body’s muscles. In

particular, an adequate supply of

this micronutrient is essential for

athletes doing strenuous exercise,

adolescents, persons suffering

from stress, pregnant and nursing

women, and diabetics.

Taking up the production

challenge

Food fortification with magnesium

is challenging. Whereas the intake

of water-soluble magnesium salts

(magnesium chloride, magnesium

sulfate, magnesium citrate) leaves

an alkaline and bitter soapy taste

in the mouth, and can even lead

to osmotic diarrhea as a sideeffect,

water-insoluble chemical

compounds such as magnesium

phosphate, magnesium oxide and

magnesium carbonate are known

for their high particle density and

precipitation in liquids, as well

as low nutrient bioavailability. In

addition, the fortification of food

products with magnesium is often

impeded by protein coagulation

and its tendency to foam.

To overcome all of these

challenges, Taiyo has developed

SunActive ® Mg, a versatile

nutrient delivery system that

solves numerous processing

issues. Owing to its patented

“Super Dispersion Technology,”

Taiyo offers new possibilities

for the magnesium fortification

of food products. The novel

process improves magnesium

stability and, by ensuring

homogenous distribution,

prevents sedimentation in liquids.

Additionally, SunActive ® Mg does

not compete with other minerals

in the body, including calcium,

as this product is absorbed

differently to soluble Mg2+ and

Ca2+ ions and therefore calcium

does not get in the way of the

magnesium absorption.

Sophisticated procedure

Using magnesium pyrophosphate

as the magnesium source, the

new product from Taiyo offers all

the benefits of Mg-Phosphate

without its disadvantages. As

opposed to the large magnesium

orthophosphate particles that

do not dissolve in liquids and

sink to the bottom, SunActive ®

Mg particles are considerably

smaller. Additionally, they are

coated with the emulsifier

lecithin. Thanks to this coating,

precipitation reactions do not

occur, the particles do not

clump together and the product

remains stable against heat and

salt. Furthermore, the coating

prevents the microencapsulated

magnesium particles from

coagulating.

Magnesium deficiency is one of the reasons for fragile bone structure

Because of their size and water

insolubility, SunActive ® Mg

particles are not absorbed via

the classic ion channels in the

body like all other mineral ions.

The absorption of intact Mg-

Phosphate particles takes place

directly in the gut by endocytosis.

Being absorbed in the small

intestine by M-Cells, the Mg

particles are transported to the

liver; here, the coating is digested

and the mineral is released. This

mechanism ensures high levels of

nutrient absorption and improves

its bioavailability. At the same

time, absorption is enhanced

without affecting the taste or

appearance of the end product.

Taiyo’s Super Dispersion

Technology has been developed

as a versatile delivery system

for different micronutrients,

including iron, zinc and fat-soluble

coenzyme Q10. All variants

are based on a sophisticated

technology that combines the

nutrients with a mix of emulsifiers

to form a perfect emulsion or

dispersion. In a second step,

after drying, the blend is sprayed

onto a carrier. The coated cluster

particles dissolve rapidly in water

and subsequently form a stable

water emulsion or dispersion.

www.foodmagazine.eu.com issue four 2018


ingredients

27

Taiyo: the functional ingredient specialist

Natural ingredients that combine health benefits, high levels of

functionality and great taste: these are the core competences of the

Japanese ingredient manufacturer Taiyo. Since its foundation in 1946,

Taiyo has established itself as a leading supplier to the nutrition,

nutraceutical and pharmaceutical industries. The company offers a

portfolio of functional ingredients including soluble fiber, egg- and

tea-based products, superfruit extracts, emulsifiers and stabilisers.

Naturalness is a common thread throughout the entire value chain: no

chemical substances are used during the cultivation or processing of

the raw materials, which are, in addition, guaranteed to be GMO-free.

In line with current trends, a growing assortment of ingredients with

organic certification completes the range.

Global Presence

Headquartered in Yokkaichi, Japan, and with distribution offices in

Asia (Japan, Thailand, Korea, India, China), as well as in the USA

and Germany, the company has a local presence in key markets.

Taiyo’s ingredients are produced in seven production plants in Japan,

Korea, China and India. Relocated in early 2016 from Filderstadt

near Stuttgart to Schwelm, the German subsidiary is responsible for

serving the EMEA region. Managing Director of Taiyo GmbH is Dr

Stefan Siebrecht, who has more than 20 years of experience in the

field of micronutrients.

Research and Development

Taiyo continuously invests in research projects to advance the

development of innovative ingredients and to strengthen its

position as a pioneer in the market. The company supports various

international symposia and promotes the exchange of science and

technology among professionals all over the world. Taiyo Kagaku R&D

Center, the proprietary research facility, provides the capacity to

bring product concepts to market as quickly as possible. According

to the motto ‘Imagine, Desire, Create,’ the company focuses on the

continuous development of innovative natural ingredients that meet

the requirements of both manufacturers and consumers.

Offering consulting services throughout the entire value chain, Taiyo

supports manufacturers from initial idea to ready-for-sale product in

areas such as technical properties, sensory design, marketing and

regulatory issues. With its comprehensive formulation and application

know-how, the company supplies tailor-made solutions for a variety of

end products.

Sustainability

Sustainability is a crucial pillar of Taiyo’s corporate philosophy, with a

strong focus on controlled and partly organically certified cultivation,

as well as careful raw material processing. This commitment was

recently recognized by the Bombay Chamber of Commerce, who

presented Taiyo Lucid, the Indian production plant for the soluble

fibre, Sunfiber ® , with a ‘Good Corporate Citizen Award 2015–16’.

Taiyo Lucid’s sustainability program, which benefits both nature

and society, is highly honored by the award. It begins with the local

farmers who grow the guar bean, the raw material for Taiyo’s soluble

fiber. They are taught how to plant the beans as sustainably as

possible, while maintaining the highest quality standards. As a result,

the farmers are able to deliver organically produced raw materials

that meet both US (United States Department of Agriculture) and EU

regulatory requirements.

Versatile use

Stable against heat and oxidation

and less likely to coagulate,

SunActive ® Mg can be used

in a wide range of solid food,

beverages, infant nutrition or food

supplements. Being absorbed

independently from calcium,

SunActive ® Mg can be used for

the magnesium fortification of

milk and dairy products such as

curd cheeses and dairy desserts.

It also works well with dairy

alternatives including plant-based

soy or almond drinks.

Given that an adequate supply

contributes to the maintenance

of normal muscle function

and cardiac health, improves

cognitive performance and helps

to maintain the normal condition

of bones and teeth, magnesium

fortification plays an important

role in food supplements for

older consumers and anti-aging

products. It’s also essential for

sports nutrition products. As

the physical stress of exercise

elevates urinary and sweat

losses, it increases magnesium

requirements. Sports nutrition

products with appropriate

magnesium concentrations

help to release muscle tension,

reduce fatigue and replenish the

body’s mineral deposits. Last

but not least, magnesium acts

as an integral part of anti-stress

products too.

In conclusion, magnesium is more

important than most people know.

No other mineral deficiency has

such serious consequences or is

so overlooked and underrated.

To ensure optimal magnesium

supply via oral consumption, the

enrichment of different products

with SunActive ® Mg can be

beneficial and support a healthier

lifestyle. n

Dr Stephan Siebrecht

Managing Director

Taiyo GmbH

www.taiyogmbh.com

issue four 2018 www.foodmagazine.eu.com


28 ingredients

Ancient grain for gut health and wellbeing

GoodMills Innovation focuses on grain varieties with the

best tolerability and functionality

One of the food categories most closely scrutinised by consumers is baked goods. Whatever the

individual reasons – intestinal issues after consumption, perhaps, or a general fear of wheat as

a trigger for various health problems – grain products are often under fire. GoodMills Innovation,

however, has spent years researching ancient grains to find solutions to such challenges. This

research has borne fruit and the grain expert has now developed a range of ingredients that meet

today’s consumer demand for easy-to-digest baked goods with added health value. foodeurope

asked Managing Director Michael Gusko about the current ancient grain trend, and the

background to the company’s latest developments.

foodeurope: Ancient grains

are in vogue – why such a rise in

consumer demand?

Michael Gusko: ‘Back to the

roots‘, is a major trend in the

baking sector at the moment,

with consumers often convinced

that ancient grains are easier to

digest and healthier than modern

wheat. Ancient cereals also stand

for authenticity, for the food

of our ancestors and for good

craftsmanship. We are seeing a

renaissance of various ancient

grain varieties that had almost

been forgotten, both in the wider

market and in artisan bakery. But

we have to realise too that this

movement is also a hot marketing

concept right now.

foodeurope: Marketing in a

negative sense?

MG: We cannot blame someone

who wants to cater for consumer

trends and demands, as that’s

what all manufacturers do. But

we have to clearly communicate

the right message in order not to

mislead the consumer. Allow me

to explain, based on the consumer

idea of better tolerability of old

varieties. Most ancient cereals

have very poor baking properties,

so there is no question as to

why many of these grains fell

into relative oblivion. From the

1960s onwards, buyers have

been demanding baked goods

characterised by plentiful volume

and a light crumb. But available

ancient grain varieties are unable

to meet these high expectations.

Einkorn, for example, yields a

crumbly structure and is therefore

more suitable for biscuits than

for bread. That is why today a

lot of the ancient grain products

in the market are mixes, with a

high percentage of modern bread

www.foodmagazine.eu.com issue four 2018


ingredients

29

wheat and some added einkorn.

For a consumer who reacts

sensitive to wheat and therefore

seeks an alternative, this is not a

solution. Here’s another example:

Spelt produces appealing bakery

products, but it is a wheat hybrid

– and therefore shouldn’t be sold

as ancient grain.

foodeurope: So what is

the approach of GoodMills

Innovation?

MG: We have researched the

subject of ancient cereals for

20 years and have pursued two

goals: The first is tolerability. It

is important to know why more

and more people react to wheat

products even though they do

not suffer from celiac disease or

wheat allergy. The type of gluten

plays an important role in this. It

is assumed that D-gluten, which is

contained in modern bread wheat,

for example, is more difficult to

digest, especially for people with

a sensitive intestine. In addition,

according to current studies, socalled

FODMAP often trigger

digestive problems and even

irritable bowel syndrome. This is

referred to as non-celiac gluten

sensitivity. On the other hand,

and here I come back to the topic

of pure ancient grain bread, our

grain should be technologically

convincing with good baking

properties – and taste good, of

course!

foodeurope: What was the

result of your research?

MG: We rediscovered an ancient

wheat variety that is both low in

FODMAP and does not contain

D-gluten – contrary to other

ancient crops, this 2ab Wheat

is a real alternative. It can be

processed without adding modern

bread wheat, gluten or standard

baking agents, and results in 100

per cent ancient grain products

with a pleasant taste, a loose

and juicy crumb, and a crispy

crust. That is not just a novelty

for bakers – it’s a novelty for

sensitive consumers too. They

previously had to choose ‘freefrom’

alternatives – thus forsaking

the good mouthfeel and taste

of delicious breakfast rolls and

bread. But there’s so much more

to tell: Ancient grains have a

much wider potential, especially in

terms of metabolic power.

foodeurope: Most

consumers do not think of

carbohydrates, including grain,

Based on

continuous blood

sugar controls and

stool analyses,

the medical

nutritionists

discovered that

how we react to

food is dependent

on our intestinal

microbiome

and completely

individual,

making current

general nutrition

recommendations

obsolete

as being particularly good for the

metabolism though.

MG: That’s absolutely true! In a

lot of weight management diets

you have to avoid carbohydrates

as much as possible. But we have

to be honest: Doing without daily

bread is very difficult for some

people. Yet very often it is not

necessary to forgo baked goods.

Sure, there are people for whom

grain products are difficult to

metabolise, but this is not true in

all cases. GoodMills Innovation

has been engaged in research

studies around Personalised

Nutrition at the University of

Lübeck/Germany. Based on

continuous blood sugar controls

and stool analyses, the medical

nutritionists discovered that how

we react to food is dependent

on our intestinal microbiome

and completely individual,

making current general nutrition

recommendations obsolete.

So focusing on carbohydrates

to reduce weight or the risk of

nutrition-related diseases just

doesn’t make sense.

foodeurope: How did

you become interested in

Personalised Nutrition?

MG: We’ve seen developments

over the last few years among

health-conscious consumers,

issue four 2018 www.foodmagazine.eu.com


30 ingredients

starting with the ‘free-from’

movement: They began creating

their own ‘good for me’ diet

without relying on ever-changing

nutrition guidelines, such as

those saying eggs are unhealthy

because of their high cholesterol

in one decade, and in the next,

proclaiming them to be healthy for

their protein levels.

In baked goods, for example, the

advice is usually that consumers

should choose whole grain

products instead of refined

white ones. According to general

guidelines, whole grain bread

scores well thanks to a higher

fibre content and lower glycaemic

index (GI) than refined bread,

meaning that it doesn’t cause

a sharp rise in blood glucose

levels. Keeping blood glucose on

a moderate level is considered a

solution to obesity and diseases

such as type 2 diabetes.

However, the previously

mentioned Lübeck study – along

with other studies around the

world – showed a different result:

Some people had very high

blood sugar levels after eating

whole grain bread, while some

did not react at all to refined

baked goods and even cookies.

And others showed high glucose

reactions after eating tomatoes!

These individual reactions all

seem to depend on intestinal

bacteria. In my opinion, these

new findings will revolutionise the

food and beverage industry, and

we’ll see a move away from the

production of foodstuff for a mass

market in favour of personalised

alternatives. Companies now have

to decide whether to jump on the

wagon or possibly miss the train...

In baked goods, for

example, the advice

is usually that

consumers should

choose whole grain

products instead of

refined white ones.

foodeurope: What is

GoodMills Innovation’s solution?

MG: We extended the 2ab

concept to create bread that is

not only easy to digest, even for

those with sensitive intestines,

but can also be metabolised well

and without triggering a high

glucose reaction – no matter what

microflora may be in the gut.

The key ingredients along with

2ab Wheat flour are crisps from

Tartary Buckwheat, a prehistoric

pseudo grain with real metabolic

power.

foodeurope: What’s special

about Tartary Buckwheat?

MG: Centuries ago, buckwheat

was an important staple food

but it fell out of favour when

the potato became fashionable.

However, since the 1980s it’s

been enjoying a renaissance

thanks to its valuable content.

Tartary Buckwheat, compared

to common buckwheat, places

fewer demands on the soil,

is more resistant to low

temperatures and has a

higher crop yield. It

contains a hundred

times more rutin, an

active ingredient

of traditional

Chinese medicine,

and is now also

recognised in

Europe for its

antioxidant and antiinflammatory

qualities.

Furthermore, it contains

the trace element zinc, which

helps regulate carbohydrate

metabolism. Nevertheless, Tartary

Buckwheat has always been

known for its strong bitter taste

www.foodmagazine.eu.com issue four 2018


ingredients

31

of rutin. But product developers

at GoodMills Innovation have

succeeded in removing that

bitterness thanks to a patented

fermentation process that does

not diminish the ingredient’s

nutritional benefits.

foodeurope: What are the

possible applications?

MG: Under the name Rutin X, we

offer this buckwheat variety as

flour or as crisps, both of which

are perfectly suited to bread and

roll recipes. The first recipe we

offer is the previously mentioned

combination from 2ab Wheat and

Tartary Buckwheat for a bread

that supports carbohydrate, fat

and protein metabolism, and

is also suitable for ‘sensitive

eaters’. It is this bread that’s also

now part of the Lübeck study on

Personalised Nutrition – and the

results so far look very promising.

Other possible applications, such

as long-life bakery products,

are currently being tested in our

innovation centre.

foodeurope: When it comes

to gut health, is whole grain

healthy or not?

MG: There are two sides of the

medal: One is the aspect of

moderate glucose response that

is important for good fat oxidation

and weight

Fibre supports

digestion in several

ways: it provides

satiety, prevents

constipation and

can serve as food

for the intestinal

flora

management. Here, in fact, the

reactions can be quite individual,

so a general message on whole

grain having a lower GI is not

really feasible.

The other aspect is fibre intake.

Fibre supports digestion in

several ways: it provides satiety,

prevents constipation and can

serve as food for the intestinal

flora. And it’s the latter that

needs a closer look: When it

comes to whole grain, most

products are not ideal for

gut bacteria as their coarse

particle structure means

the microbiome is not able

to digest it. The solution is

so-called MAC, microbiota

accessible carbohydrates

– and GoodMills Innovation

will be launching a High-

MAC bran in early 2019.

To achieve the best bioavailability,

we micronise the bran, which

1 FODMAP is the abbreviation for “fermentable oligo-, di- and monosaccharides and polyols”, a group of

carbohydrates that can cause gastrointestinal problems in sensitive digestive systems.

means it undergoes ultra-fine

pulverisation. The result of

this process is a whole grain

concentrate which we call our

White Gold ® . In bakery products,

this concentrate adds a light

colour and slightly sweet taste,

and also helps to reduce the

amount of added sugar. White

Gold ® is perfect for use in

prebiotic baked goods, as well

as biscuits, cakes and high MAC

shakes.

foodeurope: What can

we expect at your booth at Hi

Europe?

MG: At the show we will present

our innovative ingredients

and highlight their nutritional

background. Prof. Ivan Kreft, an

expert on Tartary Buckwheat, will

explain this traditional knotweed

plant and its benefits. Better

still, visitors will be able to taste

baked goods made from 2ab

Wheat, Tartary Buckwheat or

White Gold ® . No matter how

health-conscious consumers are,

for most of them taste is still king

– and products will only succeed

in the long-term if they combine

nutritional advantages with a

pleasing taste profile. n

Michael Gusko

Managing Director

Goodmills Innovation

www.goodmills innovation.com

issue four 2018 www.foodmagazine.eu.com


32 ingredients

Sticky issue: Delivering superior product

stability in sugar confectionery

Innovation remains a strong feature of the global confectionery industry. As demonstrated

by high levels of new product development and increased product launches, manufacturers

are attempting to maintain consumer interest by looking for innovative ways to diversify

their offering. Indeed, over the past five years, the total number of new product launches in

confectionery (jellies, gummies, hard candy and sugar confectionery only), has risen steadily

from 5,839 in 2010 to 7,443 in 2014. Furthermore, in geographically fragmented markets, such

as Western Europe and Asia, new product innovation is particularly pronounced, while growing

markets such as Latin America, the Middle East and Eastern Europe also continue to show a vast

increase in product launches.

As well as experimenting with

new ingredients and flavours,

confectioners are increasingly

reducing sugar levels and

removing artificial ingredients

and additives to improve the

perceived health and nutritional

qualities of their confectionery

products. Germany-based

sugar confectioner, Haribo, for

example, launched a menthol

gummy sweetened with stevia

plant, claiming that the product

has 40% less calories when

compared with traditional

licorice. Meanwhile, Italian-

Dutch confectioner, Perfetti Van

Melle, launched a limited edition

variety of its Mentos sweet

containing ‘surprise flavours’, that

consumers are unable to identify

as sweet or sour, fresh or fruity,

until they eat it.

However, in such a competitive

market, maintaining consumer

loyalty is critical. Here, Ardie

Lankveld, market manager –

confectionery & food at Corbion,

highlights some of the critical

factors in developing successful

new confectionery products

and key considerations when

formulating new recipes to meet

the demands of ever-discerning

consumers.

The complete package

Across the entire food and

beverage industry, consumers are

increasingly looking for new and

extreme flavour experiences – and

the confectionery market is no

exception.

As such, flavour innovation

is a continuous trend in new

product development, with many

manufacturers using exotic fruits

or spices, or unique sensory

combinations to set their products

apart, and capture and maintain

consumer interest. Five fruit

flavours showing impressive

development in the European

market include watermelon,

blackcurrant, coconut, lime

and cranberry, marking a

significant shift away from more

traditional flavour profiles such as

strawberry, raspberry and vanilla.

New products with flavoured

layers for indulgence and intense

flavour editions are also making

their way onto supermarket

shelves.

The use of naturally-derived

ingredients in food and beverage

applications has also increased

considerably in recent years,

especially in EU, and to a

lesser extent in the US, due to

increasing consumer demand

for clean-label, natural products

and the avoidance of artificial

additives. For a category in which

artificial colours and flavours are

prolific, this creates significant

challenges for confectioners

looking to create winning

consumer appeal. In practice, it

means they need to deliver named

profiles that exhibit recognisable

www.foodmagazine.eu.com issue four 2018


ingredients

33

flavours and colours which equally

impart an authentic taste, while

using ingredients with ‘natural

appeal’.

Meanwhile, confectionery

consumers are highly discerning

and intolerant of faulty products,

such as those which do not meet

their expectations visually (colour,

appearance) or in terms of taste.

As such, they increasingly look for

brands which consistently offer

quality products that stay fresh

for longer and retain their flavour

and texture over time, even if the

packaging had been opened. And

so manufacturers need innovative

ways to maintain and enhance

product appearance, texture and

flavour, to be able to guarantee a

product’s quality throughout its

shelf life.

Achieving optimal stability

Achieving optimal stability in

appearance and taste in sugar

confectionery is a significant

challenge. Several factors,

including the environment,

packaging and pH can influence

the overall quality of sugar

confectionery. This can lead to

sugar inversion in hard boiled

candies, whereby the sugar

splits into glucose and fructose,

triggering moisture absorption,

and loss of gel strength and taste

impact in soft candies, such as

jellies and gums.

The environment, especially

in hotter climates, also

has a significant impact on

confectionery stability. In hard

boiled candies for example,

exposure to high temperatures

and moisture can speed up sugar

inversion, resulting in a sticky

surface that is unacceptable to

discerning customers. Similarly,

at increased temperatures and

humidity, acid sanded jellies

and gums attract moisture from

their surroundings much faster.

This hygroscopicity results in

a ‘wet’ appearance; impairing

visual appeal, and causes acid to

migrate from the exterior of the

candy into its interior. As a result,

the jellies and gums lose their

instant sour taste impact, and the

migrated acid might even affect

the quality of the candy base.

Packaging is a common way of

preserving products throughout

their shelf life, by reducing their

exposure to the harsh, external

environment, as well as offering

protection from micro-organisms

and damage. The right packaging

material and seal integrity

are imperative in ensuring

an effective barrier against

these external influences. In an

attempt to overcome the most

difficult issues, manufacturers

have experimented with thicker

packaging materials or placed

smaller bags within an outer

package. However, these

solutions can significantly

increase cost and are considered

detrimental to the environment.

In confectionery, sourness has

always been used as a basic

taste component to offset the

otherwise intense sweetness

of sugar. So as consumers turn

toward more new and exciting

flavour combinations, including

intense sourness, achieving

the perfect flavour profile has

become a significant challenge

for manufacturers. As a result,

acidulants, particularly citric

acid, are widely used across

the industry to improve flavour

profiles by reproducing authentic

flavour reminiscent of real fruit.

Finding a stable sugar-acidulant

matrix, however, is difficult. This

is because adding an acidulant

often impacts overall product

quality and texture stability in

confectionery products.

Finding the perfect formulation

A fruit-flavoured candy

formulation without an acid has

a pH of around 6 or 7, and tastes

extremely sweet. In order to

create a fresh or intensely sour

taste, an acid must be added –

this, however can lead to sugar

inversion in hard boiled candies,

gel degradation in jellies and

gums and acid migration in acid

sanded candy.

Limiting pH variation to a narrow

range can help to control these

effects. Using buffered acid

blends or individual buffer salts

provides the required sourness,

without lowering the pH, to

ensure the end product remains

firm and visually attractive to

consumers. Common buffered

acid blends include combinations

of various acids with buffer salts,

such as citric acid and sodium

issue four 2018 www.foodmagazine.eu.com


34 ingredients

citrate. In line with current market

trends, these solutions can also

help manufacturers to deliver the

intense (sour) flavour profiles

which consumers so desire.

Each acidulant has a different

sour taste profile – some are

intense and dissipate quickly,

while others are smooth and

long lasting. Consequently, the

selection of acidulants is a key

consideration when it comes

to delivering optimal taste.

Combining the freshness of

citric acid, for example, with

the mild, lingering notes of

lactic acid creates an all-round,

great tasting candy. Buffered

acid blends therefore provide

numerous options to tailor the

sour taste experience, without

lowering pH, and thus ensure

the product remains firm and

visually attractive. Furthermore,

predictive modelling can now also

be used to help manufacturers

investigate the impact of different

acid types and concentrations on

the sourness of candy products,

via scientific calculations. This

removes the need for numerous

and time consuming lab trials,

increasing R&D efficiency.

Besides taste enhancement,

buffered acid blends can also

result in significant processing

benefits. Instead of buying and

using individual acids and buffers,

confectionery manufacturers can

procure ready-made buffered

blends. Using blends like these

enables confectioners to create

a basic recipe and differentiate

it by adding distinct flavours

and colours later in the process,

without having to change the

acidulant for each flavour

variation.

In acid-sanded confectionery,

acid powders can also help to

create taste differentiation, since

different blends can be used to

give the product varying sour

tastes depending on the type of

acid or acids used. Unique acid

powder combinations can also

be used to enhance sourness, by

minimising migration of the acid

powder into the candy, thereby

keeping more of it in the sanding

sugar on the surface throughout

shelf life.

Conclusion

Taste differentiation and product

stability are essential when it

comes to developing a successful

new confection. It is therefore

crucial for developers to consider

carefully the ingredients available

to them when formulating new

recipes to ensure they meet the

demands of today’s consumers.

Corbion supplies a range of

buffered acid blends under its

PURAC ® brand, which provide

the much needed stability as

well as the taste differentiation

consumers increasingly desire.

In addition, the company has

combined decades of application

expertise with scientific research

to create a modelling tool, which

can help predict both sourness

and stability in hard boiled candy.

The Corbion ® Sugar Inversion Tool

is being used throughout

NAM, Europe and Asia to

investigate the impact of different

acids and concentrations on

the sourness of hard-boiled

confectionery.

Alternatively, the company’s

acid powder range helps

manufacturers to provide

immediate sourness and the

ideal taste experience throughout

the product’s shelf life in acid

sanded confectionery. The unique

ingredient portfolio varies in sour

profiles, offering confectioners a

complete toolbox to create their

desired taste profiles, by giving

them the option to combine

specific profiles of different acids

for a captivating end product. n

Ardie Lankveld

Market Manager – Confectionery & Food

Corbion

www.corbion.com

www.foodmagazine.eu.com issue four 2018


ingredients

35

New clean label research shows the power of

clean ingredient lists

New research, commissioned by functional ingredients manufacturer BENEO, shows that

consumers pay more attention to what is inside the products they are buying, than to either the

product’s description, or the brand name itself. This highlights the drive by consumers to make

healthier choices and shows the continued importance of manufacturers offering cleaner label,

product alternatives in their portfolios.

© SHUTTERSTOCK

BENEO’s online quantitative

clean label consumer survey was

carried out with 3,000 consumers

from the UK, Germany and the

US[i] and the research gives

insights into shoppers’ product

choices and their preferred

ingredients when buying cleaner

label products.

Ingredients more than brand

It seems that there is a stronger

female bias to those preferring

to analyse the ingredients in their

products, rather than buy on

brand alone. However, the results

also show that brand is not as

important to male purchasers as

what is in the product, showing

that the healthier living message

isn’t gender specific.

When shopping for a new

product, what do you usually

read on the packaging?

n The ingredient list – 51%

Total, 56% USA, 51% UK, 47%

Germany (53% female, 49%

male)

n The brand – 45% Total, 51%

USA, 43% UK and Germany

(48% male, 43% female)

n The product description – 49%

Total, 51% UK, 49% Germany,

46% USA (50% female, 47%

male).

Natural products – consumers

want….

The drive to all things natural

continues unabated and when

consumers were asked what

characteristics they expected

from a natural product, 59%

expected a natural product ‘to be

healthy’ (54% Germany, 60% UK,

63% USA), 53% wanted it ‘to not

be genetically modified’ (50% UK,

50% USA, 60% Germany) and

50% said it should ‘be a quality

product’ (46% Germany, 53%

UK, 52% USA). Also high on the

list of expectations for a natural

product were for it ‘to have a pure

taste’ (44%), ‘be safe’ (40%) and

for it ‘to be low in sugar’ (39%).

This again demonstrates the

importance of ingredient choice

for manufacturers considering

recipe reformulation.

Unmodified food starches and

flours

With the survey showing that

consumers combine ‘natural’

issue four 2018 www.foodmagazine.eu.com


36 ingredients

New clean label research shows the power of clean ingredient lists

BENEO’s latest research gives new insights into

3000 consumers from the UK, Germany and the US

and their product choices and their preferred ingredients.

When shopping for new products, what do you usually read on the packaging?

51%

Ingredients

49%

Production

description

45%

Brand

Conclusion:

Consumers pay more

attention to the

ingredients list,

than the brand or

product description.

What characteristics do you expect from a natural product?

59% 53% 50% 44% 40% 39%

To be healthy

When compared with other starch and flour ingredients,

rice came out on top as…

67%

A cupboard

ingredient

Healthy

Easy to

digest

Also, when shown three different lists of ingredients for a

tomato sauce…

73%

preferred the

tomato sauce

with rice starch

19%

preferred the

tomato sauce

with modified

corn starch

and ‘healthy’ in their minds, it is

no surprise that these phrases

were strongly associated with

rice. When the characteristics of

key starch and flour ingredients

(rice, corn, potato, tapioca and

wheat) were compared, rice

came out on top as ‘a cupboard

ingredient’ (67%), ‘healthy’ (58%)

and ‘easy to digest’ (51%). This

again demonstrates the power of

choosing ingredients for recipe

reformulation that are known

and that consumers associate

positively with.

On pack – naturally!

With product descriptions seen

as important by almost half of

respondents, a variety of clean

label claims were put to the

test on the front of a tomato

sauce. The most popular was

NO

Not genetically

modified

A quality

product

58% 51%

Pure taste

Safe

E300

E400

8%

preferred the

tomato sauce

with an

e-number

LOW

Low in sugar

Conclusion:

Consumers have

high expectations

of natural products.

“Our results show that

ingredients lists are

powerful purchasing

motivators for consumers.

This focus on ingredients could

encourage product switching.

Manufacturers need to ensure

the ingredients they are putting

on the label are seen in a positive

way. Newly launched clean label

rice starch, Remypure S52, is

well placed to help manufacturers

achieve this by creating unique

textures and excellent product

stability, even under harsh

processing conditions.”

Myriam Snaet,

Head of Market Intelligence

& Consumer Insights

at BENEO

‘no preservatives/made with

natural ingredients’, with 56% of

consumers saying it showed that

the product was natural and also

that it had a clear, understandable

label. The consumers were also

shown three different lists of

ingredients for a tomato sauce;

one with modified corn starch,

one containing rice starch and

one with an E-number. 73% of

consumers preferred the tomato

sauce with rice starch, compared

to just 19% with modified corn

starch and 8% with an E-number.

The results show that consumers

clearly connect a natural product

with one that is free from

additives and artificial ingredients

and they are also looking for clear,

relevant claims on pack.

Myriam Snaet, Head of Market

© ISTOCK

Intelligence and Consumer

Insights at BENEO comments:

“Clean label has been a topic

of great interest to consumers

over recent years. Our research

results show that ingredients

lists are powerful purchasing

motivators for consumers and

can even be more important than

the actual brand of the product.

This focus on ingredients could

encourage product switching

if manufacturers don’t take

consumers’ desires to eat more

cleanly seriously. The research

also shows that consumers

combine the words ‘natural’ and

‘healthy’ and as such, food and

drink producers need to ensure

that the ingredients they are

putting on the label are seen by

consumers to be ingredients that

they can relate to in a positive

way. The research highlights

that BENEO’s newly launched

clean label rice starch, Remypure

S52, is well placed to help

manufacturers create unique

textures and excellent product

stability, even under harsh

processing conditions.” n

Beneo

www.beneo.com

www.foodmagazine.eu.com issue four 2018


ingredients

37

Faster, higher and stronger for longer with

Bioactive Collagen Peptides ®

Bioactive Collagen Peptides ® are expanding more and more into sports nutrition, where they

can play a unique role in helping athletes and active people to gain and maintain indirect

improvements to performance. These benefits are accrued from outcomes such as allowing more

effective training, better recovery, optimised body composition, and reduced risk of injuries.

Muscles do not exist on their own.

The whole musculoskeletal system

is protected and connected by

a network of connective tissue

that includes tendons, ligaments,

cartilage and fascia, crucial in

sports to transform muscle work

into efficient movement. GELITA’s

Bioactive Collagen Peptides ®

target the protein turnover and

renewal of the connective tissue

proteins, of which collagen is

the main structural component,

making up about 30% of our total

body protein.

Strong tendons for high

endurance

TENDOFORTE ® has been proven

as a nutrition solution to support

strong and flexible tendons and

ligaments in athletes, contributing

to high performance and fast

return-to-training. It is also a

nutritional intervention for tendon

and ligament problems, such as

overuse type of injuries, helping

athletes to get back to sport and

to their former performance level

quicker and more safely.

Previous data has shown that

specific Bioactive Collagen

Peptides ® stimulate the RNAexpression

and biosynthesis

of collagen, proteoglycans and

elastin in Achilles tendons. Most

recently, a study performed in

sports people, by the Australian

Institute of Sport (AIS) showed

After oral

administration,

the collagen

peptides stimulate

the cartilage cells

to increase the

production of

both collagen and

proteoglycans —

the two major

components that

make up almost

90% of cartilage dry

mas

issue four 2018 www.foodmagazine.eu.com


38 ingredients

that subjects with long-term

symptoms of chronic Achilles

tendinopathy were able to return

to running within 3 months,

when supplementing with

TENDOFORTE ® , and were able to

keep running for the remainder of

the trial period.

Unrestricted mobility

More than 25% of the global

population suffers from joint

problems primarily caused

by wear and tear of the joint

cartilage because of increasing

longevity, being overweight or the

mechanical stress of intensive

sport. However, FORTIGEL ® can

provide assistance. It comprises

optimised collagen peptides that

have been scientifically proven

to stimulate the regeneration

of cartilage tissue, providing

cushioning to the joints. After

oral administration, the collagen

peptides stimulate the cartilage

cells to increase the production of

both collagen and proteoglycans

— the two major components that

make up almost 90% of cartilage

dry mass.

Athletes are also susceptible to

joint issues and the treatment

in this population does not

differ from its management in

the general population: The

main goal is to minimize pain

and improve functionality. A

clinical study undertaken by

Penn State University tested

the effect of CH-Alpha ® , which

contains FORTIGEL ® , on sports

students who were suffering

from joint problems as a result

of mechanical stress. Compared

with the control group, the

students who took collagen

Besides joint

problems, bonerelated

ailments

including atrophy,

loss of bone density,

stability and

osteoporosis are

also major public

health concerns

peptides showed a significant

reduction in joint symptoms as

well as improved mobility. In

particular, these positive effects

were obvious in participants with

knee joint problems derived from

mechanical strain. Previously,

similar findings had been recorded

in an observational study on

active sportspeople at the Rhein-

Rhur Olympic

Support

Center in

Germany.

Strong bones are the pillars of

performance

Besides joint problems, bonerelated

ailments including atrophy,

loss of bone density, stability and

osteoporosis are also major public

health concerns. However, healthy

bones are a prerequisite for being

able to do sports, even in old age.

Specific collagen peptides have

been optimised to support bone

health. The collagen peptides

in FORTIBONE ® stimulate

osteoblast activity to increase

the production of the extracellular

bone matrix, which is the

essential framework for calcium

mineralisation. In addition,

they regulate the degenerative

processes that affect bones

by reducing osteoclast-based

protease production. Hence,

these ingredients supply the

body with the basic components

needed for a strong and stable

bone structure, supporting overall

bone stability and flexibility.

Quicker results keep motivation

alive

Collagen peptides cannot only

help to prevent injuries and pain

www.foodmagazine.eu.com issue four 2018

issue four 2018 www.

foodmagazine.eu.com


ingredients

39

BODYBALANCE ® ,

at 15g day,

performs well

in high protein

solutions such as

bars, shakes and

food fortification, in

general

while being active and working

out. They can also support

people to achieve quicker results,

which keep them motivated and

passionate about sports. GELITA

has recently investigated the

effects of the specific collagen

peptides in BODYBALANCE ® on

body composition, metabolism,

and toning in younger and middleaged

adults.

In a randomised, double-blind,

placebo-controlled study, the

effect of post-exercise collagen

peptide supplementation on fatfree

body mass, fat mass and

muscle strength in combination

with resistance training was

tested: 114 healthy, less

sporty men with a mean age of

30–60 were treated with 15g of

BODYBALANCE ® per day for 12

weeks. The primary endpoint of

the study revealed a statistically

significant increase in fat-free

mass after collagen peptide

supplementation compared with

the placebo, as well as improved

muscle strength and reduced

waist circumference.

GELITA’s Bioactive Collagen

Peptides ® portfolio

GELITA offers a portfolio of

individual Bioactive Collagen

Peptides ® that are all highly

suitable for functional sports

nutrition products or functional

foods.

At 5g per day, the specific

peptides FORTIGEL ® ,

TENDOFORTE ® and

FORTIBONE ® can easily enrich

a variety of convenient sports

foods that are consumed around

a training session, such as sports

bars, drinks and gels, and support

preparation and the competitive

edge of athletes, mainly those

prone to injury or returning to

play. BODYBALANCE ® , at 15g

day, performs well in high protein

solutions such as bars, shakes

and food fortification, in general.

TENDOFORTE ®

Collagen peptides designed

to increase the strength and

flexibility of ligaments and

tendons, helping to stabilize the

musculoskeletal system and

considerably decrease the risk of

injuries.

FORTIGEL ®

A bioactive component proven

to stimulate joint cartilage

regeneration.

FORTIBONE ®

Contributes to bone health by

promoting the biosynthesis of the

extracellular bone matrix.

BODYBALANCE ®

Contributes to body toning as it

helps to increase muscle mass, to

decrease body fat and to increase

strength. n

GELITA

www.GELITA.com

issue four 2018 www.foodmagazine.eu.com


40 ingredients

Personalised Nutrition: no longer just a

future dream

Invited by the industry network foodRegio e.V., more than 150 participants from all over Europe

attended the Personalised Nutrition Innovation Summit in Luebeck in September to discuss

both opportunities and challenges and gain insight from leading experts in the field. According

to the speakers, personalisation is not just one of many options, it’s the central mechanism for

preventing and tackling lifestyle diseases in the long-term. Examples of the practical use of

this concept made it clear that a nutrition ‘revolution’ has already begun, heralding a second

NEWTRITION X. congress in 2019 that will take place during Anuga in Cologne, Germany.

In his keynote speech, Peter

Brabeck-Letmathe, President

Emeritus at Nestlé, addressed

current problems such as obesity

and the resulting decline in life

expectancy on the one hand and

malnutrition – overshadowed by

massive population growth – on

the other. “Politicians, industry

and science need to focus on

how nutrition can be made more

healthy and sustainable in the

future … and targeted to meet

individual requirements,” he said.

The current state of nutrition

science and medicine

The physician and nutrition

scientist Professor Dr med.

Manfred J. Mueller questioned

established nutrition guidelines

in his lecture. “These were

implemented using poorly

designed studies and have

since been disproved,” he said.

“The task of today’s science

is to question new findings

independently and critically.”

Today, the microbiome, as

presented by Prof. Dr Karsten

Kristiansen from Copenhagen,

is regarded as one of the central

foundations of healthy nutrition.

And although connections

between the intestinal microbiome

and diabetes, inflammation

and even mental illnesses

have already been uncovered,

according to the molecular

biologist, this is still only the tip of

the iceberg.

Rudi Schmidt, Group Division

Manager, Precision Medicine at

Asklepios Clinics, explained that

personalisation is not just limited

to nutrition. “In medicine so far,

we’ve always looked for the single

smoking gun,” he said, “which is

an approach that hasn’t worked.

Precision medicine doesn’t

simply focus on the treatment of

a single disease, but on factors

such as genetics, environmental

influences or lifestyle as well.”

Consumers and industry in the

spotlight

Prof. Dr med. Christian Sina

from the University of Luebeck

explained how research findings

could be translated into nutritional

concepts, suitable for everyday

www.foodmagazine.eu.com issue four 2018


ingredients

41

use. “Science and industry must

work together to combat the

pandemic dimensions of obesity,”

he stated, citing a study in which

data from continuous blood

glucose measurements, intestinal

microbial analysis and test meals

were clustered to define certain

diet types. “In such cases,” he

noted, “it would be sufficient to

make a few dietary adjustments

to achieve balanced blood sugar

levels and weight loss.”

Joana Maricato, Head of Market

Research at New Nutrition

Business, addressed Personalised

Nutrition from a consumer

perspective, observing: “People

are confused by changing

nutrition guidelines and the

multitude of recommendations,

especially in the new media. As a

result, consumers are increasingly

creating their own personalised

diets, which might be a gap

in the market and something

that’s currently being served by

smaller brands and e-commerce

companies.”

For Dr Jo Goossens, shiftN,

Personalised Nutrition can only

succeed with a 360° approach. It

needs a network of contributors

from medicine, pharmacy and the

food industry, as well as health

service, technology and analysis

providers such as the NGO

and EU-funded digital platform

Quisper.

Putting it into practice

Dominik Burziwoda, CEO

of Perfood, introduced the

MillionFriends programme, which

offers Personalised Nutrition

solutions. Collected data has

shown that not only are reactions

to food individual, some subjects

even responded adversely to

apparently healthy foods such

as whole grains or tomatoes.

“Food manufacturers could

have their products tested in

Following its

successful launch,

the innovation

summit plans to

become a regular

series of events to

reflect the rapid

developments in the

field of Personalised

Nutrition

a study and thus find out how

this affects blood sugar levels

and the microbiome to further

optimise it,” suggested Dominik.

Michael Gusko, Managing

Director of GoodMills Innovation,

mentioned the current boom

for self-optimisation to promote

Personalised Nutrition and

presented innovative solutions

from the fields of technology,

nutritional supplements and the

food industry.

In an accompanying exhibition,

the conference participants were

able to exchange ideas with the

speakers and learn more about

their work on Personalised

Nutrition. Prof. Dr Björn P.

Jacobsen from foodRegio e.V.

noted: “Personalised Nutrition

is the way to a healthy future.

We hope that our visitors were

not only able to benefit from the

presentations, but also from the

spirit of change at this summit.

Such revolutionary concepts now

need the innovation and energy of

the greater food industry.”

Collaboration with Anuga:

NEWTRITION X. in Cologne next

year

Following its successful launch,

the innovation summit plans to

become a regular series of events

to reflect the rapid developments

in the field of Personalised

Nutrition. In 2019, Anuga

(Cologne, Germany), the world’s

largest trade fair for the food

industry, will provide the perfect

setting for NEWTRITION X. on 6

October.

Anuga Director, Lorenz Alexander

Rau, concluded: “NEWTRITION X.

has brought science and industry

together. The next step is now to

jointly develop solutions to make

Personalised Nutrition usable

for retailers and end consumers.

Anuga is the meeting place for

industry and retail where we can

bring this trend-setting topic into

the spotlight of the international

food industry.” n

Newtrition X

https://foodregio.de/en/newtritionx

issue four 2018 www.foodmagazine.eu.com


42 show preview: ProSweets

ProSweets Cologne: Ingredients in the sweets

industry

27–30 January 2019

Consumers, who are increasingly placing importance on healthy snacks, are no longer a rarity.

Almost half of the Germans want to reduce or totally avoid the consumption of foodstuffs that

contain sugar. The result: Sweets with in some cases revolutionary recipes are taking the shelves

by storm at the point of sale. The so-called raw sweets are newcomers on the market. ProSweets

Cologne will be demonstrating how the manufacturers of sweets and snacks can enjoy more

scope with alternative recipes and innovative processes.

The secret of many sweets lies in

the cocoa or to be more precise

in the cocoa beans. They are

the basis for numerous products

that sweeten up our lives. Over

350,000 tonnes are roasted,

grounded and subsequently

conched into chocolate in

Germany every year. This involves

the beans being rolled, grated

and heated to temperatures of

over 70ºC. Even the most exotic

recipes for filled chocolates, slabs

of chocolate as well as chocolate

bars and figures can be produced

using the machines on display at

ProSweets Cologne.

New products for the sweet

assortment

In contrast to this there are

methods that involve the beans

being ground in a stone mill –

this initially means plain and

fine dark chocolate without the

addition of milk. The non-conched

‘stone ground chocolate’ is only

minimally processed and has a

coarser consistence. There is a

high demand for such products:

Raw sweets are one of the big

trends that the market research

agency, Innova Market Insights,

has determined for the industry.

Especially fruit snacks, whether

dried or processed otherwise

are selling better and better.

The most popular fruits include

plums, bananas, mangos and

apricots. However, the concept

of the ‘raw sweets’ faces

traditional manufacturers with

major challenges, because the

ingredients are heated to a

maximum of 48ºC so that the

enzymes and nutrients remain

intact.

The focus is always on the

nutritional value and it is always

about ingredients like almonds or

cocoa nibs remaining as natural

as possible – the ingredients

only retain their full taste and

natural colour if they are dried

gently. Sugar is frequently

omitted. Agave syrup, maple

syrup or honey are used to add

the necessary sweetness. To

this end, the product developers

have to change the entire recipe,

which involves great effort

considering the limited selection

of raw materials. Whereas some

manufacturers increase the share

of fruit, others work with natural

aromas and extracts. Raw sweets

partly represent what is currently

hip for snacks and treats:

Products that are made following

this principle unite the advantages

www.foodmagazine.eu.com issue four 2018


show preview: ProSweets

43

ProSweets Cologne 2018

ProSweets 2018 clearly demonstrated its expertise and significance as a central information and

procurement platform for the industry. For four whole days, the trade fair was dedicated to the themes

raw materials and ingredients, sweets packaging and packaging technology, machines and systems as well

as secondary areas, such as food safety or quality management. Attracting over 20,000 trade visitors,

ProSweets Cologne recorded a significant increase in the number of visitors compared to previous events.

Particularly the number of foreign trade visitors increased. As always, ProSweets Cologne profited from

the synergies of ISM, the world’s largest fair for sweets and snacks, which was held parallel with 1,656

exhibiting companies. In principle, the quality of the trade visitors and discussions convinced the 325

exhibitors of ProSweets Cologne 2018.

Once again in 2018, ProSweets Cologne also presented the wide range of themes that are significant in the

pre-stages, production and packing sectors. In addition to the leading suppliers from the supplier industry,

numerous smaller and medium-sized companies were also represented at the trade fair. After the successful

outcome of the trade fair in 2018, over 80% of the exhibitors already plan to return in 2019.

of natural ingredients with those

of a more gentle manufacturing

process. Raw sweets are also

an experimental playground

for the developers of vegan

snacks, because the consumers

not only enjoy a nibble they are

also looking for sustainable and

ethically responsible products.

At the same time there are many

gluten-free products among the

fruit and cereal bars.

Gentle refinement process

This is both an opportunity and

a challenge for the suppliers of

ingredients exhibiting in Hall 10 of

the Cologne fair grounds, who are

located at the interface between

health and enjoyment with

their offers. However, it is not

always possible to use crunchy

nuts, aromatic dried fruit or

crispy cereals in the food matrix

without prior refinement. Natural

substrate material or a coating

consisting of vegetable fat are

frequently necessary to enable

characteristics like dye migration

and dissolvability to be defined

exactly. It is not completely

possible without gentle physical

processes such as pressing,

chopping and drying. An example

here is agave syrup powder, which

the manufacturers of sweets

like to implement as a natural

sweetener. The crystal powder

is primarily a problem solver for

dry formulations such as bakery

products. It can be completely

dissolved in water and can be

mixed with other ingredients

dust-free. It increases the dry

mass of the dough in bakery

products, which in turn improves

its texture and cohesion, while

lending savoury items and snacks

a crunchy texture.

Raw sweets go hand in hand

with the growing enthusiasm

for superfoods and colouring

foodstuffs, which are exclusively

gained from edible raw materials

such as fruits or vegetables – for

example from safflower, black

carrots, red radish, red cabbage,

elderberries and spirulina. They

are predominantly used in fruit

gums, dragées and soft or hard

issue four 2018 www.foodmagazine.eu.com


44 show preview: ProSweets

Here are just a few of the

companies that you will

want to visit:

Baker Perkins Ltd

Hall 10.1 B040

www.bakerperkins.com

Robert Bosch Packaging

Technology GmbH

Hall 10.1 F010

www.boschpackaging.com

Bühler Ag

Hall 10.1 G008 J008

www.buhlergroup.com

GEA Food Solutions

Hall 10.1 G061

www.gea.com

Glanbia Nutritionals

Hall 10.1 C044 D049

www.glanbianutritionals.com

Olam Europe Limited

Hall 10.1 D020

www.olamgroup.com

Ulma Packaging

Hall 10.1 G078 H079

www.ulmapackaging.com

Co-located with ISM

ISM, the world’s leading

trade fair for sweets and

snacks bids you a warm

welcome! A successful

combination between impulses

and innovations, exciting

networking, first-class

exhibitors and competent

visitors forms an offer that

is unique around the globe.

Here, you also find the world’s

largest offer of private label in

sweets & snacks.

Heart and soul: In

conjunction with ProSweets

Cologne, the international

supplier trade fair for the

sweets and snacks industry,

ISM represents the entire

industrial value chain. The

trade fair duo will once again

turn the cathedral city into the

hotspot of the industry.

caramels. But the micronised

powder – which is one of the

latest innovations in this section

– can also be used to add bright

and natural colours to chocolate

and filled chocolates. Since a

labelling as an additive falls away,

more and more conventional

manufacturers of sweets are

choosing this method too.

With current consumer wishes

in mind

With current consumer wishes in

mind, the ingredients specialists

want to give the sweet producers

a competitive edge at the point of

sale. In addition to market-leading

companies such as Döhler, GNT,

Olam or Noreva, smaller and

medium-sized companies in this

segment are also exhibiting at

ProSweets Cologne. The market

research institute, Innova Market

Insights, will additionally present

the current trends from the

market segment of raw sweets.

The machine builders, who

will also be represented at the

Cologne fair grounds, provide

the appropriate equipment for

the processing of heat-sensitive

raw materials. Beyond this the

‘Ingredients – Reformulation for

Sweets and Snacks’ special event

as well as numerous lectures

and discussions in the Speakers

Corner will provide a deep insight

into the current trends and

recipes. Moreover, The German

Agricultural Society (DLG) is

offering free specialised tours on

the theme of reformulation at the

trade fair. n

ISM & ProSweets Cologne

www.prosweets.com

www.ism-cologne.com

www.foodmagazine.eu.com issue four 2018


processing and packaging

45

Mondi sets its sights firmly on the global

ice cream packaging market

After a 2016 Turkish acquisition, Mondi aims to take a big bite of this quirky sector

Eating ice cream may seem like

child’s play. Running an ice cream

business certainly is not.

Mondi plunged head first into

that market via its July 2016

acquisition of Turkish flexible

packaging manufacturer

Kalenobel, with that firm’s

Istanbul headquarters and pair

of production facilities in the

northern Turkish city of Kirklareli.

Key factors such as seasonality,

varied consumer behaviour, and

novel production technology

tend to make the ice cream

packaging business a different

animal from other consumer

packaging sectors, and it takes

some time to fully absorb all of

the sector’s intricacies, according

to Christian Hoeglund, Mondi

business development manager

for ice cream packaging. In a way,

he muses, it required Mondi’s

Consumer Goods Packaging

group to take ‘an Ice Cream 101’

crash course.

Not your typical packaging

market

The sector’s peculiarities are

underscored by some recent

findings by the independent

market consultancy Euromonitor

International, which in July

published a report titled ‘Brand

Disruption in Ice Cream.’ It cited

growth in healthier alternatives to

standard ice cream, as well as the

rise of new niche products such

as alcohol-infused ice cream, and

even vegan ice cream.

There also tend to be countryspecific

trends. In Italy, for

example, ice cream consumption

is among the highest in Europe,

but consumers there tend to buy

the product from local kiosks,

which means that Mondi sells

more paper cups in Italy than

cone sleeves. Eastern European

markets, on the other hand,

want a more diverse product

offering from country to country.

Additionally, noted Euromonitor,

there is evidence that new players

in emerging markets such as

Georgia, Ukraine and Thailand

can rise rapidly and seize market

share.

It takes close monitoring to stay

one step ahead of such a fastchanging

consumer market.

Mondi’s dedicated focus on ice

cream

What is clear is that Mondi now

has a new, dedicated focus on

serving the ice cream packaging

sector, and that is reflected in

the steps the company is taking

to put a suitable organisation

in place to staff and build that

business.

First, some perspective:

Euromonitor in 2017 estimated

retail sales in the global ice cream

market to be about US$74 billion,

and growing. Europe accounts for

roughly 30% of the global market,

and consumption growth in the

region is particularly driven by

impulse purchases of the sweet

treat. (‘Impulse ice cream’ is

defined as a single portion sold in

stick, cone or cup form.)

Mondi currently has a significant

chunk of the overall European

market, and understands the

growth opportunities for forwardlooking,

innovative, well-run

issue four 2018 www.foodmagazine.eu.com


46 processing and packaging

packaging operations serving

the sector. Mondi intends to

be at the front of that pack

by harvesting the strategic

geographic advantages Kalenobel

provides. At the same time, Mondi

will support the plant with its

financially stable, multinational

plant network that offers back-up

production scenarios from other

geographies.

Mondi Kalenobel

already is Europe’s

leading supplier

of ice cream cone

sleeves and a

leading producer

of cone lids,

paper cups, and

push-up tubes,

which is a smaller,

more specialised

segment. Still,

it sees room for

further growth in all those product

areas, as well as in squeeze-up

tubes and push-up lids.

Those employees now dedicated

to the ice cream business

represent a mix of seasoned

veterans who came over with the

Kalenobel acquisition and young,

fresh talent, says Hoeglund, and

they needed to be integrated into

Mondi’s existing European sales

structure.

Big changes, good progress

It also took some time, he notes,

for former Kalenobel staff who

previously had been working for

a family-owned Turkish company

to adjust culturally to working for

a publicly traded, Austrian-owned

multinational. This all has required

a learning curve, he admits, but

good progress has been made.

The previously noted seasonality

of the ice cream business means

that, currently, about 50 cone

sleeve machines run 24/7 for

a couple of months per year.

Mondi’s goal by 2019 is to

leverage its global network so

as to spread out production

and reduce geographical

dependencies.

Cone sleeves consist of kraft

paper plus aluminum, and Mondi

can leverage the logistical

advantages of its internal supply

chain since it is backward

integrated with kraft paper plants

in the same group.

At the same time, the company

continues to explore more

sustainable material options.

Mondi Kalenobel is engaged in

trials to make plastic-free ice

cream packaging that does not

require a polymer coating. It is

testing use of different materials

for making push-up tubes and

squeeze-up tubes. Technical trials

are due to begin soon, Hoeglund

says, and, if successful will offer

a more environmentally friendly

specialty product.

A clear window on innovation

Another sign of Mondi

Kalenobel’s continuing push to

innovate and serve customers

globally is illustrated by its

recently commercialised,

custom-designed cone sleeve

that incorporates a clear plastic

window that allows the consumer

to see the sugar wafer cone

underneath.

Family-owned sugar-cone maker

Oexmann GmbH & Co. KG

of Gelsenkirchen, Germany,

approached Mondi in 2016,

wondering if it could be done.

“Mondi was the only supplier

to accept this challenge,”

says Sedat Igbar, commercial

manager – Europe for Mondi

Kalenobel. “And we did it. The

first commercial products hit the

shelves this past May.”

Oexmann, which first began

making ice cream cones in

Gelsenkirchen in 1926, ships

these special sleeves half-way

around the world to Aucklandbased

ice cream producer

Fonterra Brands (New Zealand)

Ltd., which is using them to

package some of their premium

cones. The oval clear window

measures

2.3cm high by

1.8cm wide

and is made of

biodegradable

film, per

Oexmann’s

wishes.

Mondi

Kalenobel

further

created a

small, seethrough

window, laser cut to the outline

shape of the New Zealand island

of Kapiti on the cone lid, allowing

the consumer to view the ice

cream below. Fonterra liked it, and

Mondi is now supplying custommade

lids in addition to the cone

sleeves.

“We’re focused on finding the

solution – even if it takes six

months or a year,” stresses

Igbar. “Mondi also has shown the

ability to create convenient, easyto-open

packages to generate

impulse purchases, as well as

various sustainable solutions.

We are truly a one-stop shop

and major player in the ice cream

packaging market.”

And now, notes Hoeglund, with

two years under its belt in this

business, Mondi is working to

create the optimum organizational

structure to further feed and

maximise its strong position in the

very cool, very different ice cream

market – in Europe and

beyond. n

Mondi

www.mondigroup.com

www.foodmagazine.eu.com issue four 2018


processing and packaging

47

It’s chocs away with ULMA’s Gourmet Pizza

Packaging

An artisan confectionery company producing handmade chocolates and treats has boosted

production and given itself a Christmas bonus after upgrading its packing process by investing in

a horizontal flow wrapper from ULMA Packaging UK.

As the name suggests,

Nottingham-based Gourmet

Chocolate Pizza Co produces

unique novelty gift ideas in

chocolate, targeting the high

street and corporate sector,

with a variety of flavours and

sizes using only the finest

quality Belgian ingredients. It

approached ULMA Packaging

UK for equipment that

could cope with the growing

demand it was experiencing

for its products.

Following the initial enquiry,

Gourmet Chocolate Pizza

Co was appreciative of the

guidance on the best solution

to replace an L-Sealer at its

production facility, tapping

into the expertise

and knowledge

of ULMA

Packaging UK’s

sales team

over a period

of time before

finally opting

to purchase a

high-speed FR200

horizontal flow

wrapper for creating

pillow packs.

Installing the flexible

FR200 has enabled

Gourmet Chocolate Pizza

Co to increase output of

its handmade chocolate

pizzas significantly and

whereas it usually has

to recruit extra people over

the festive season, this year

the company is expecting its

temporary

staffing requirements

to be reduced.

Robust, reliable, flexible and

easy to operate – characteristics

that ensure the FR200 satisfies

the needs of a wide range of

applications – the flow

wrapper is also equipped

with ULMA’s latest motion

control technology.

Currently sealing film on a range

of chocolate pizzas, slices and

popcorn bars at 30 items per

minute the machine has plenty of

spare capacity for the Christmas

rush from chocolate lovers for this

new concept in the chocolate gift

market, presented in authentic

issue four 2018 www.foodmagazine.eu.com


48 processing and packaging

About ULMA Packaging

ULMA Packaging is a world leader in the development of innovative

packaging solutions. With a choice of over 70 different machine

variants, it is represented in more than 40 countries through its

own subsidiaries and a global network of highly trained distributors.

ULMA Packaging is part of the ULMA Group which is made up of

co-operatives dedicated to supporting society.

Building on over 50 years of packaging machinery solutions, there

is a machine in the ULMA Packaging range to suit almost any

application. These include horizontal flow wrappers, vertical flow

wrappers, thermoforming, blistering, tray sealers, shrink heat

sealing, sleeve wrapping, stretch film wrapping. A key part of the

ULMA offering is fully automated packaging solutions, which are

used by a number of household names.

The UK operation covers UK and Ireland from its base in Sheffield,

which due to its close proximity to the motorway network allows

the easy servicing of its extensive installed customer base, who

rely on ULMA Packaging for support and innovative packaging

solutions. Sectors of excellence covered by the UK business include

meat, poultry, fish, pet food, bakeries, confectionery, cheese, dried

fruit, fresh produce, ready meals, and medical devices, along with

numerous related sectors.

A key reason for the success of ULMA Packaging is its employment

of product specialists dedicated to different sectors, enabling the

confidence to develop cutting edge innovative packaging solutions

for its customers based in the UK and elsewhere.

Working on an integral packaging solution, ULMA Packaging

provides a consistent high-quality service and technical support

around the world. This enables larger customers to enjoy the

same equipment and care levels across the globe from the UK to

Australia and all locations in between.

pizza boxes and available from its

own website as well as garden

centres, department stores, small

independents and online retailers.

Faster throughput and ease of use

are just some of the advantages

of using ULMA Packaging

UK machinery says Gourmet

Chocolate Pizza Co’s director and

founder, Helen Ellis, who was also

impressed by the expert advice

given and patience shown by the

sales team that helped her make

a choice that was right for her

business.

She said: “It’s the first time I’ve

used ULMA and I would certainly

use them again. I’m very pleased

with the performance of their

equipment and we’re not even

using it to its full capacity yet. The

machine gives us exactly what

Confectioners need

packaging systems

in place that can

accelerate the

process of getting

their products to

store shelves and

offer prolonged

shelf life

we wanted – a faster process to

market, protection of our products

and staff savings in the run-up to

Christmas this year.”

Another consideration during

the consultation period was the

limited space at its facility – the

compact design of the FR200

ticking that box for Gourmet

Chocolate Pizza Co as did

the flow wrapper’s distinctive

cantilever construction which

allowed easy access for sanitation

and met the chocolatier’s strict

standards for cleanliness and

hygiene.

Like many other customers

Gourmet Chocolate Pizza Co

also has peace of mind that help

is on hand with access to ULMA

Packaging UK’s 24/7 service line,

a nationwide team of dedicated

engineers and increased stock of

spare parts that can be quickly

dispatched from its new purposebuilt

facilities in Dinnington.

Confectioners need packaging

systems in place that can

accelerate the process of getting

their products to store shelves

and offer prolonged shelf life to

ensure that, when unwrapped,

chocolate keeps that satisfying,

audible snap when chunks are

broken off.

Part of a co-operative, ULMA

Packaging UK has machinery and

complete automation expertise

to cover the whole spectrum of

the confectionery industry, from

product handling and grouping to

packaging, cartoning, boxing and

crating, whether small or mediumsized

operations, or for highvolume

production levels.

Innovative packaging technology

– backed up by a complete spares

and service support – offers

the food industry equipment

and fully integrated solutions

that are highly productive and

efficient. This in turn helps to

meet the growing demand from

retailers for exceptional packaging

hygiene, extended shelf life,

great presentation and speed to

market. n

ULMA Packaging

www.ulmapackaging.co.uk

www.foodmagazine.eu.com issue four 2018


processing and packaging

49

Neuromarketing leads to better

packaging design

How can neuromarketing – using combinations of biometric measuring techniques to analyse

consumer reactions – be a tool that makes packaging development more efficient? The answers

will be supplied by Iggesund Paperboard and Tobii Pro, a global leader in the field of eye tracking,

in exclusive seminars targeted at both companies’ customers.

Combining

measurements

of visual

impressions

with sensory

measurements

of packaging’s

haptics –

how it is

experienced

when it is held

by someone –

is ingenious.

“With eye tracking you can

measure customers’ visual

attention to and experience

with your packaging design,

you can test before production

to ensure you get the wanted

result and catch the consumer’s

eye in the store. The majority of

shoppers’ decisions are made

in store therefore capturing the

shopper’s attention and interest

through effective packaging

formats is key in a competitive

market landscape,” explains Ali

Farokhian, who heads up the

research consultancy team Tobii

Pro Insight at Tobii. “Getting it

wrong can be quite expensive –

both in the form of direct costs

when you have to redo designs

and material and of course in the

form of lost revenues.”

Iggesund Paperboard is the maker

of the high-quality paperboards

Invercote and Incada, the two

strongest brands on the European

paperboard market. Tobii Pro

is a division of Tobii Group and

began by developing eye tracking

hardware for research in 2001 and

then grew into supplying a range

of tools from hardware – desktop

and wearable-, software and

cloud, to the research consultancy

Tobii Pro Insight, which is

Iggesund’s project partner. They

focus on studying visual attention

to help businesses understand

human behaviour in situations

such as how consumers perceive

packaging.

“Consumers often function on

autopilot, so the key issue is

how to arrive at a design that

captures attention and interest

in a relevant way, persuading

the consumer to dare to try

something new. In the hunt for the

optimal solution, we are offering a

powerful tool,” Ali continues.

Iggesund not only supplies

issue four 2018 www.foodmagazine.eu.com


50 processing and packaging

Iggesund

Iggesund Paperboard is part of the Swedish forest industry group

Holmen, one of the world’s 100 most sustainable companies listed

on the United Nations Global Compact Index. Iggesund’s turnover

is just over €500 million and its flagship product Invercote is sold

in more than 100 countries. The company has two brand families,

Invercote and Incada, both positioned at the high end of their

respective segments. Since 2010 Iggesund has invested more than

€380 million to increase its energy efficiency and reduce the fossil

emissions from its production.

Iggesund and the Holmen Group report all their fossil carbon

emissions to the Carbon Disclosure Project. The environmental data

form an integral part of an annual report that complies with the

Global Reporting Initiative’s highest level of sustainability reporting.

Iggesund was founded as an iron mill in 1685, but has been making

paperboard for more than 50 years. The two mills, in northern

Sweden and northern England employ 1500 people.

paperboard but also works

actively to convey knowledge

about how to get the most out

of it. This joint project is one

step in spreading knowledge

about packaging and packaging

materials.

“We want to make our customers

aware of the possibilities that

are available to them at an early

stage so they can evaluate

various design alternatives,” says

Jonas Adler, Director Business

Development at Iggesund

Paperboard.

Combining measurements of

visual impressions with sensory

measurements of packaging’s

haptics – how it is experienced

when it is held by someone – is

ingenious. The psychological

concept called “the endowment

The seminars on

neuromarketing

and its usefulness

in developing

and evaluating

packaging will

initially be held

in Paris, London,

Tokyo and San

Francisco.

effect” – that we have difficulty

getting rid of things we own – can

also be applied to something we

are holding in our hand. The more

pleasant that experience is, the

longer we want to keep on holding

it.

“We often hear from customers

that one reason they choose

Invercote is the experience when

they hold a piece of packaging

in their hand,” continues Jonas

Adler. “We really welcome the

opportunities to measure this,

because until now the feedback

has mostly been word of mouth.

Now we can actually measure

the haptic differences between

materials.”

Clemson University in South

Carolina, USA, offers a highly

ranked educational programme

in packaging expertise. The

university have built a laboratory

there equipped with eye tracking

tools from Tobii Pro, a store

environment where types of

packaging can be tested.

“The use of eye tracking will

result in design that is more

consumer oriented,” explains

Andrew Hurley, Associate

Professor at Clemson University.

“By that I mean packaging that

makes it easier for consumers to

find the right product faster and

enables us to more rapidly and

more efficiently find the products

that satisfy our needs.”

The seminars on neuromarketing

and its usefulness in developing

and evaluating packaging will

initially be held in Paris, London,

Tokyo and San Francisco. n

Iggesund Paperboard

www.iggesund.com

foodeurope

INGREDIENTS PROCESSING & PACKAGING ANALYSIS

INGREDIENTS PROCESSING & PACKAGING ANALYSIS

foodeurope

THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE

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www.foodmagazine.eu.com issue four 2018


analysis & control

51

CPI supports smart labelling project to cut

food waste

The Centre for Process Innovation (CPI) is supporting a next-generation smart labelling project

that aims to dramatically cut food waste and health risks across the perishable goods industry.

CPI is working

alongside

Intray Limited

and Mexar

Limited to

ramp up

production

of the Oli-

Tecbranded

Time

Temperature

Indicator label

Working in collaboration with

SMEs Intray Limited and Mexar

Limited, CPI is co-developing

wet media formulations to ramp

up production of the Oli-Tec

branded Time Temperature

Indicator label (TTI).

TTIs have the potential to

transform the food industry by

providing real-time information on

a product’s condition throughout

its supply chain journey.

Existing sell-by, use-by and best

before dates provide insufficient

information and alerts to

consumers on the shelf-life status

and degradation of goods, leading

to greater risk of health hazards

and increased waste.

Intray has developed the

underpinning proof-of-principle for

an innovative, yet cost-effective,

TTI label known as Oli-Tec.

This TTI label responds to time

and temperature using a green,

amber and red traffic light system

to highlight the condition of the

goods, with the latter notifying

consumers that their safety

could be at risk. Through use of

an amber-coloured call-to-action

function, it also has the potential

to save greater amounts of waste

by alerting consumers to the

condition of the goods as they

deteriorate.

CPI, from its position within

the Government’s High Value

Manufacturing Catapult

Demonstration

prototype labels will

be generated, tested

and evaluated,

allowing Intray to

carry out market

trials ahead of a

planned launch in

2020

programme, is working alongside

inkjet development company

Mexar Limited to co-develop wet

media formulations for various

shelf-life timings, spread between

2 and 15 days.

Operating out of its state-of-

issue four 2018 www.foodmagazine.eu.com


52 analysis & control

About CPI

The Centre for Process Innovation is a UK-based technology

innovation centre and part of the High Value Manufacturing Catapult.

We use applied knowledge in science and engineering combined

with state of the art development facilities to enable our clients

to develop, prove, prototype and scale up the next generation of

products and processes.

Our open innovation model enables clients to develop products and

prove processes with minimal risk. We provide assets and expertise

so our customers can demonstrate the process before investing

substantial amounts of money in capital equipment and training. New

products and processes can be shown to be feasible; on paper, in the

lab and in the plant before being manufactured at an industrial scale.

By utilising our proven assets and expertise companies can take their

products and processes to market faster. There is no down time in

production as all of the process development is completed offsite and

our technology transfer and engineering teams can help companies

to transfer the product or process into full scale production at speed.

the-art formulation facilities at

NETPark in Sedgefield, County

Durham, CPI is also working on

developing the models for the

timing mechanisms of the label.

Demonstration prototype labels

will be generated, tested and

evaluated, allowing Intray to

carry out market trials ahead of a

planned launch in 2020.

Sarah Williams, Manager –

Colloid Science at CPI, said: “We

are excited to work with Intray

and Mexar to develop the next

generation of food safety labels,

supporting the development

of the wet media and timing

mechanism.”

The 18-month project, backed

by Innovate UK funding, is

expected to help Intray leverage

the UK’s formulation industry

and strengthen manufacturing

expertise by extending TTI use

outside the food industry and

into other areas, such as the

pharmaceutical and medical

sectors.

Such tailoring means Intray could

potentially secure global licenses,

delivering millions of pounds in

export revenues and adding value

to the UK economy.

Suzanna Hawkes, Director of

Intray Limited, said: “We are

excited to work with CPI to allow

for rigorous testing to ensure the

timing mechanisms of the labels

are accurate and repeatable.

“Additionally, Intray is pleased

to continue its long-standing

partnership with Mexar in

the development of the Oli-

Teclabel.”

Andy Hancock, Director of Mexar

Limited, said: “We are very happy

to be furthering our co-operation

with CPI, having worked with the

organisation on other projects in

the past.

“Mexar has been involved as

a long-term partner in the Oli-

Tecproject and welcomes the

involvement of CPI with its wealth

of knowledge and excellent

facilities in the North-East.” n

The Centre for Process Innovation (CPI)

www.uk-cpi.com

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www.foodmagazine.eu.com issue four 2018


analysis & control

53

Olam calls for urgent international

cooperation to reduce major greenhouse gas

footprint of rice production

Urgent action is needed by the agri-sector along with brands, retailers, financial institutions,

scientists and governments to implement solutions to limit methane emissions from rice

production, while improving farmer livelihoods and food security. This has to take into account

that many rice consumers are unable to pay more.

At the 5th International Rice

Congress in this October, Sunny

Verghese, Co-Founder and Group

CEO of Olam, one of the world’s

largest rice traders, called on

all stakeholders to advance the

implementation of the Sustainable

Rice Platform (SRP) Standard

which promotes climate-smart

practices. To achieve real scale,

a raft of additional measures

such as financial market support,

reduced tariffs and freeing up

capital by promoting the benefits

of sustainable rice to more

affluent consumers, are required.

Mr Verghese explained, “Rice

production emits the same level

of CO 2

equivalent as Germany

through methane emissions. 1

But climate change mitigation

cannot be a trade-off that hurts

the farmers and communities who

depend on rice for income and

sustenance. This is especially so

when rice is the largest staple

crop in the world, feeding half of

humanity. We must re-imagine the

whole supply chain if the world

is to become carbon neutral by

2050.” 2

Global Head of Rice at Olam,

Devashish Chaubey, said, “Our

programmes with the Thai Rice

Department, development agency

GIZ 3 and others prove that the

SRP Standard works. 4 Together,

we are aiming to reach 150,000

farmers by 2023 in Asia and

Africa. Yet, this represents a

mere 0.1% of total global rice

farming households. Greater scale

requires more impactful action by

the whole of the rice sector.”

What’s wrong with rice?

Rice is one of Southeast Asia’s

biggest crops and the financial

backbone for millions of farmers

across the region. 5 As highlighted

by the recent IPCC global

warming report, the yields and

nutritional value of rice face net

reductions should temperatures

rise.

Consequently, this will impact

millions of farmers and families,

particularly those on low incomes.

Yet rice is also a leading cause

of climate change. Methane, a

greenhouse gas (GHG) which is

up to 34 times more potent than

carbon dioxide, 6 is emitted as a

issue four 2018 www.foodmagazine.eu.com


54 analysis & control

result of rotting vegetation in the

water-soaked paddy fields, also

impacting on water security. 7

Climate-smart agri-practices such

as the removal of rice straw can

reduce methane emissions by

70% 8 but farmers need training

and support from the market.

Who can help and how?

n Brands and Retailers: Commit

to promoting and selling

sustainable rice

Developed countries consume

23 million metric tonnes

(MMT) of rice every year. 9

Major brands and retailers

can catalyse change by

choosing the SRP as a

procurement standard and

promoting awareness of

better rice production systems

to consumers. Developed

by multiple parties, SRP

is a simple ‘plug and play’

approach.

n Financial Institutions: Reduce

interest cost for sustainable

rice farmers

More resilient production

systems from sustainable

projects would reduce

variance in production – and

thereby prices – and offset

risk. Financial institutions

should reflect this in lower

interest rates for farmers

who commit to sustainable

rice production. A 0.25%

reduction in interest rates

can potentially translate

to US$500 million in cost

savings 10 per year for

participants higher up in the

rice supply chain, which could

in turn be passed down to

farmers to incentivise the

switch to SRP rice.

n Insurers: Reduce premiums for

more resilient sustainable rice

producers

The lack of risk management

tools in the market is a

hindrance for farmers’ income

and disruptive to long-term

engagement. Improving

insurance offerings are a

necessary first step to better

credit offerings at farm-level.

Translating these

climate benefits

into economic

incentives for

farmers is done

by applying the

‘Sustainable Rice

Platform Standard’

n Agronomists and scientists:

Focus on field-level

improvements to improve

resiliency and clarify GHG

reduction methods

Despite a great deal of

work, there are emerging

new findings suggesting

that the methane problem is

compounded by nitrous oxide

releases (298 times more

potent than carbon dioxide 11 )

and outdated farm practices.

Understanding the practical

solutions that can be delivered

to the farmers quickly and

providing better tools to

measure the GHG impacts of

1. Rice methane emissions stood at 24,801 gigagrams in 2014 or 0.84 billion tonnes (Source: FAO) while

CO2 emissions in 2014 were 0.82 billion tonnes. (Source: WRI)

2. IPCC said that global net human-caused emissions of carbon dioxide (CO2) would need to fall by about

45% from 2010 levels by 2030, reaching ‘net zero’ around 2050. (Source: IPCC)

3. GIZ, or Deutsche Gesellschaft für Internationale Zusammenarbeit, is a German development agency.

4. Project by IFC, Mars Food and Battambang Rice Investment Co. Ltd., using the SRP Standard, is

expected to result in a 20% increase in yield and a 25% increase in income by 2025. (Source: IFC)

5. Some 144 million farmers and 3.5 billion people depend on rice for their livelihoods and as a dietary

staple respectively. (Source: SRP)

6. The IPCC calculated that methane is 34 times stronger as a heat-trapping gas than CO2 over a 100-

year time scale.

7. A single kilogramme of milled rice bought off the shelf would have taken 2,500 litres of water to

produce. (Source: Water Footprint Network)

8. Source: Cool Farm Tool

9. Source: OECD/FAO Agricultural Outlook 2018-2027

10. (Based on Olam’s internal calculations) The potential savings across the entire value chain was

calculated based on a total production of 500 MMT of rice a year, sold at an average of US$400/MT.

11. Source: Environmental Defense Fund

12. Source: World Trade Organization

these choices is imperative.

n Governments: Reduce tariffs

and taxes for sustainable rice

The 2017 global tariff for

rice (weighted by volume) is

32%. A 1% reduction in tariffs

for sustainable rice would

be worth more than US$150

million per annum in savings

for exporters, 12 which could

in turn be passed down to

farmers to incentivise the

switch to SRP rice.

Director at GIZ, Dr. Matthias

Bickel, said, “The Thai Rice

NAMA project will support

100,000 rice farming households

in Thailand to shift from

conventional to low-emission rice

farming, reducing emissions of

irrigated rice by 29%. Translating

these climate benefits into

economic incentives for farmers is

done by applying the ‘Sustainable

Rice Platform Standard’. Treating

small-scale rice farmers as

‘agripreneurs’ and incentivising

them to invest in their farms will

make the difference.”

About Olam International

Limited

Olam International is a leading

agri-business operating across

the value chain in 66 countries,

supplying various products across

18 platforms to more than 22,000

customers worldwide. From a

direct sourcing and processing

presence in most major producing

countries, Olam has built a global

leadership position in many of

its businesses. Headquartered in

Singapore and listed on the SGX-

ST on February 11, 2005, Olam

currently ranks among the top 30

largest primary listed companies

in Singapore in terms of market

capitalisation. In 2016, Fortune

magazine recognised Olam at

#23 in its ‘Change the World’

list. n

Olam International Limited

www.olamgroup.com.

Issued by: WATATAWA Consulting

we-watwa.com

www.foodmagazine.eu.com issue four 2018


analysis & control

55

BASF clinical trial reveals significant

reduction in liver fat content

BASF has completed a randomised, placebo-controlled clinical trial in the US, newly published

in Nutrients, evaluating the use of high concentrate omega-3 to correct the nutritional deficiency

of omega-3 fatty acid in patients with non-alcoholic fatty liver disease (NAFLD). Several

studies have shown that NAFLD patients have lower levels of eicosapentaenoic acid (EPA) and

docosahexaenoic acid (DHA). 1

The study, covering 176 patients,

demonstrates that intervention

with high concentrate omega-3

for 24 weeks significantly raises

the omega-3 index in adults with

NAFLD compared to placebo,

thereby correcting the patients’

nutritional deficiency. Patients

showed reductions of up to 44

percent in liver fat after placebo

correction, providing evidence

that clinical management of

NAFLD with high concentrate

omega-3 has a beneficial

outcome on liver fat. This

intervention study supports a

recently published meta-analysis

that concluded that omega-3

fatty acids are associated with

significant improvements in liver

fat and liver function tests with

approximately 3g of EPA and DHA

daily.

BASF launched Hepaxa in

February 2018 in the US as the

first-to-market, dedicated product

for the dietary management of

patients with NAFLD. Hepaxa

increases the levels of EPA and

DHA in patients with NAFLD,

which improves the liver´s

ability to process fat in the liver.

These data support the use of

Hepaxa can truly

help millions of

patients today with

what has become

a growing chronic

disease

Hepaxa for patients with NAFLD.

Together with diet and exercise,

Hepaxa offers a viable and

dedicated option for managing

NAFLD.

“Science has always been the

backbone of all our development

issue four 2018 www.foodmagazine.eu.com


56 analysis & control

About BASF’s Nutrition & Health division

BASF Nutrition & Health provides a comprehensive product

and service portfolio for the human and animal nutrition,

pharmaceutical, ethanol and flavour & fragrance industries.

With innovative solutions and modern technologies, we help our

customers improve their business efficiency and the sustainability

of their products. Our human nutrition solutions include vitamins

and carotenoids, plant sterols, emulsifiers and omega-3 fatty

acids. Vitamins and carotenoids also form an important part of

our animal nutrition portfolio, as do other feed additives such

as trace elements, enzymes and organic acids. We provide the

pharmaceutical industry with a broad range of excipients and

selected large-volume active pharmaceutical ingredients such

as ibuprofen and omega-3 fatty acids. Leveraging our advanced

technology, we create high performance industrial enzymes for

different markets, such as ethanol production. Furthermore, we

offer aroma ingredients such as citral, geraniol and L-menthol.

BASF Nutrition & Health operates sites in Europe, North America,

South BASFAmerica and in Asia-Pacific.

work and efforts in the area of

liver health, and this study is

further evidence that Hepaxa

can significantly reduce liver

fat content, which is crucial in

managing NAFLD,” says Derek

Tobin, Team Leader for Innovation,

Advanced Health Solutions, BASF.

“We are excited about the

growing and solid scientific basis

for our product and its beneficial

effects in the dietary management

of NAFLD. Hepaxa can truly

help millions of patients today

with what has become a growing

chronic disease,” adds Christoph

Garbotz, Head of Commercial

Management Advanced Health

Solutions, BASF.

Hepaxa is manufactured using a

patented purification technology,

which removes persistent organic

pollutants and other unwanted

lipids, such as cholesterol, that

are naturally found in many fish

oil-based products. Research has

shown that one specific pollutant,

PCB 153, is particularly harmful in

NAFLD.i. As the liver function of

NAFLD patients is compromised,

it is important to limit exposure

to unwanted components that

are present in many less-refined

fish oils. Hepaxa has an excellent

safety profile. It is GRAS

(Generally Recognised As Safe)

for use as a medical food for the

dietary management of NAFLD

at intakes of up to 3g/day of

1 Allard JP, Aghdassi E, Mohammed S, Raman M, Avand G, Arendt BM, et al. Nutritional assessment and

hepatic fatty acid composition in non-alcoholic fatty liver disease (NAFLD): A cross-sectional study. J

Hepatol 2008;48:300–7. doi:10.1016/j.jhep.2007.09.009.

Araya J, Rodrigo R, Videla L, Thielemann L, Orellana M, Pettinelli P, et al. Increase in long-chain

polyunsaturated fatty acid n - 6/n - 3 ratio in relation to hepatic steatosis in patients with non-alcoholic

fatty liver disease. Clin Sci 2004;106:635–43. doi:10.1042/CS20030326.Pettinelli P, del Pozo T, Araya J,

Rodrigo R, Araya AV, Smok G, et al. Enhancement in liver SREBP-1c/PPAR-α ratio and steatosis in obese

patients: Correlations with insulin resistance and n-3 long-chain polyunsaturated fatty acid depletion.

Biochim Biophys Acta - Mol Basis Dis 2009;1792:1080–6. doi:10.1016/j.bbadis.2009.08.015.

Elizondo A, Araya J, Rodrigo R, Poniachik J, Csendes A, Maluenda F, et al. Polyunsaturated fatty acid

pattern in liver and erythrocyte phospholipids from obese patients. Obesity 2007;15:24–31. doi:10.1038/

oby.2007.518.

Rose M, Veysey M, Lucock M, Niblett S, King K, Baines S, et al. Association between erythrocyte

omega-3 polyunsaturated fatty acid levels and fatty liver index in older people is sex dependent. J Nutr

Intermed Metab 2016;5:78–85. doi:10.1016/j.jnim.2016.04.007.

2 Shi X, Wahlang B, Wei X, Yin X, Falkner KC., Prough RA, Kim SH., Mueller EG, McClain CJ, Cave M and

Zhang X. Metabolomic Analysis of the Effects of Polychlorinated Biphenyls in Non-alcoholic Fatty Liver

Disease. Proteome Res. 2012 July 6; 11(7): 3805–3815

Wahlang B, Falkner KC, Gregory B, Ansert D, Young D, Conklin DJ, Bhatnagar A, McClain CJ, Cave M,

Polychlorinated Biphenyl 153 Is a Diet-dependent Obesogen Which Worsens Nonalcoholic Fatty Liver

Disease In Male C57BL6/J Mice. J Nutr Biochem. 2013 September ; 24(9): 1587–1595

EPA & DHA for both adults and

pediatrics 10 years of age and

older.

A poster presentation of the

BASF study will be displayed at

the ‘American Association for the

study of Liver Diseases (AASLD)’

conference in San Francisco, 9–13

November 2018. The poster from

BASF has been awarded Poster

of Distinction by the AASLD

Scientific Program Committee.

Hepaxa is available

as a medical food

product in the

US to patients 10

years and older

with NAFLD for

use under physician

supervision

Posters of Distinction are

considered by academics in the

field to be particularly noteworthy

and represent the top 10% of all

accepted poster presentations.

BASF invites physicians,

healthcare professionals,

commercial partners and other

interested stakeholders to visit

us at our poster, number 2348B,

or booth number 143 of Diem

Labs, BASF’s US distributor for

Hepaxa, to learn more about the

study and engage in scientific and

commercial discussions.

Hepaxa is available as a medical

food product in the US to

patients 10 years and older

with NAFLD for use under

physician supervision. Physicians,

healthcare professionals and

patients can gather more

information at www.Hepaxa-USA.

com. n

BASF

www.basf.com.

www.foodmagazine.eu.com issue four 2018


company news

57

PSG ® brings industry application expertise, leading oil and

gas equipment at ADIPEC 2018

PSG ® , a Dover company and a global leader in the manufacture of pumps, systems

and related flow-control solutions, announced its participation in ADIPEC 2018, one

of the world’s largest events for the oil and gas industry. At this year’s event, which

takes place on Nov. 12–15 in Abu Dhabi, United Arab Emirates, PSG will be featuring

a variety of its leading equipment designed to handle the most critical applications

throughout the oil and gas industry in Stand 1154.

When it comes providing equipment to the oil and gas industry, the brands within

PSG offer some of the safest and most reliable solutions available on the market

today. Specifically, equipment from the PSG brands Blackmer ® , EnviroGear ® , Finder

Pompe and Wilden ® – which will be on display at this year’s ADIPEC – incorporate a wide variety of

design features that help improve environmental compliance, energy efficiency and overall operational performance for

the oil and gas market.

Blackmer sliding vane pumps include operational advantages that allow oil and gas operators to confidently transfer

a wide range of viscous, low-lubricity liquids, all at low or high speeds, temperatures and pressures, and without fear

of malfunction or product leakage. These pumps also maximise and optimise upstream oil and gas production thanks

to superior mechanical performance, greater energy savings, superior suction and the ability to run dry. Blackmer LB

Series oil-free reciprocating gas compressors have been specifically designed to deliver high efficiency in handling LPG

and are the ideal solution for unloading and vapor-recovery applications. Equipped with high-efficiency valves, oversized

piston rings for maximum wear and S3R oil seal technology for superior protection, Blackmer compressors offer a

sustained high-level performance, energy efficiency, trouble-free operation and low maintenance costs.

EnviroGear E Series Magnetically Coupled Seal-less Internal Gear Pumps feature a revolutionary design with a

patented between-the-bearing support system. As an innovative, durable and environmentally-friendly positive

displacement pump, the E Series design effectively eliminates leaks and reduces mechanical wear, helping increase the

safety of site personnel and the environment. n

Lycored unveils user-friendly new names for its colours

Lycored has re-named all its colours for food and beverages as part of a re-branding strategy that emphasises simplicity

and user-friendliness. The new names communicate the qualities of the colours and their benefits to customers rather

than their origins.

The company offers a rich portfolio of super-stable food and beverage colorants sourced naturally from carotenoids. Its

lycopene-based range of reds, derived from tomatoes and previously called Tomat-O-Red, will now be grouped into four

new colour families.

Designed to be memorable, the names are all simple and constructed from two words that are either alliterative or

rhyme. Each communicates shade as well as product performance benefits such as stability:

SteadfastScarlet: A red with an orange direction (Steadfast meaning resolutely

fixed in place and unwavering)

ResilientRed: A ‘more red’ red (‘Resilient’ meaning not easily damaged)

ResoluteRuby: A darker red (‘Resolute’ implying firmly resolved or set in purpose)

ConstantCrimson: A red with a blue/purple direction (‘Constant’ referring to

color that does not change)

Similarly, there are three new colour families for Lycored’s range of yellows and

oranges, sourced from natural BetaCarotene and previously called Lyc-O-Beta.

OrangeOvation: Orange like the citrus fruit (‘Ovation’ referring to celebration or

applause for a great performer)

GoldHold: Gold, associated with precious metal (‘Hold’ affirms a robust capability

to stay firm)

StellarYellow: Communicating the star-like quality of yellow, as well as stellar

performance. n

issue four 2018 www.foodmagazine.eu.com


58 company news

Better Juice reduces all types of sugar in juice

Better Juice Ltd. has developed innovative technology to reduce the load of simple sugars in orange juice. The patentpending

enzymatic technology uses all-natural ingredients to convert monosaccharides and disaccharides (fructose,

glucose, and sucrose) into prebiotic and other non-digestible fibers and sugars, while keeping the juicy flavour of the

beverage.

Popular juices, such as orange juice and apple juice, have nearly 1oz. (25g) of sugar per 1-cup serving (250ml).

Although juice contains the vitamins and minerals you’d find in fresh produce, it’s devoid of most of the natural dietary

fiber as an outcome of traditional methods of juicing. In addition to its intrinsic health benefits, fiber also adds to the

feeling of fullness.

Better Juice’s process harnesses a natural enzymatic activity in non-GMO microorganisms to convert a portion of the

simple fructose, glucose, and sucrose sugars into fibers and other non-digestible natural sugars. The process works on

all types of sugars. Yet the process preserves the great flavour and the full complement of vitamins and other nutrients

inherent in the fruits. The technology was developed in collaboration with Hebrew University in Rehovot, Israel.

“This natural a non fermentative process occurs without adding or removing ingredients,” says Eran Blachinsky, PhD,

Founder and CEO of Better Juice. “It also will not alter the flavor or aroma of the juice.” Better Juice uses an advanced

solution that involves just one short and simple pass-through step in the juice-making process, allowing the product to

be marketed at a price point comparable to other premium juice products.

”While the process does slightly reduce the sweetness of the juice,” explains Blachinsky, “It actually brings out more of

the fruit flavour, making for a better-tasting juice product overall.”

Better Juice conducted several trials with different beverage companies and succeeded in reducing sugars in orange

juice from 30%, up to 80%. The start-up can now provide proof of concept for orange juice.

Mono-and disaccharides, often called ‘simple sugars’, are easy for the body to

digest and thus quickly metabolized. If the energy they provide can’t be used, it

is converted to fat and stored. But when these individual sugar molecules link up,

they become prebiotic fibres that are non-digestible. The shorter of these fibres,

called oliggosaccharides, are still sweet yet have been shown to bestow a number of

health benefits, from protecting against disease to helping manage weight. There are

other natural monosaccharides that are not easily digested. These sugars have no

glycemic index and low caloric values. n

New Scan2Run functionality expands Videojet 1860

continuous inkjet printer capabilities

Videojet Technologies, a global leader in coding, marking and printing solutions,

has introduced an optional Scan2Run functionality for the Videojet 1860

continuous inkjet (CIJ) printer. The new feature offers minimal manual

intervention, helping to reduce operator-induced coding errors.

Previous Videojet surveys have shown that up to 70% of coding errors are

caused by operator error, with the most common mistakes being incorrect data

entry and incorrect job selection. Now with optional Scan2Run functionality,

the enhanced 1860 CIJ printer can remove human error from the print job set-up process by

allowing operators to call up stored jobs on a printer simply by scanning a pre-defined barcode on a job sheet.

Scan2Run functionality helps to ensure that the correct code is selected and ready to be printed, and can be purchased

either with the 1860 printer, or post installation. The handheld barcode scanner is attached directly to the printer and can

also be purchased from Videojet.

This new optional feature is now available on the Videojet 1860 printer, designed to provide a smarter way to print. With

its integrated on-board intelligence and communication capabilities, the 1860 printer delivers superior uptime, and offers

predictability and productivity for manufacturers today, tomorrow and in the future.

Anthony Blencowe, Global Business Unit Director at Videojet adds, “The predictive capabilities of the 1860 printer,

along with the new optional Scan2Run functionality, enables manufacturers to increase productivity and reduce coding

errors.” n

www.foodmagazine.eu.com issue four 2018


company news

59

Palsgaard takes another step towards carbon-neutrality

Emulsifier specialist Palsgaard has taken another step towards worldwide carbon-neutral production

The company has activated 840 solar panels at its Dutch factory, which is now

completely carbon-neutral. The move is another important landmark for the

company as it works to eliminate its carbon footprint at all global production

sites by 2020.

Last year Palsgaard became the first industrial company in the country to

achieve CO2-neutrality at its Mexican plant. And its largest site, in Denmark,

was declared carbon-neutral in 2015 after it reduced emissions by 16,000

tons.

The company, known as the inventor of the modern emulsifier, has been

actively working to reduce its carbon footprint since 2010. It has introduced

heat recovery and insulation techniques, converted from heavy fuel oil

to biogas, and used renewable sources of energy such as wind and solar

power. In Denmark it has also introduced its own straw-fired central heating systems.

The Netherlands factory has been running solely on renewable energy since the start of the year, and the new solar

panels further reduce its need for external sources of electricity. Had the company continued to use fossil fuels, CO2

emissions could have reached 1,322,000 kg per year ― the same as the amount produced by 165 Dutch households.

Mar Holkers, Plant Manager of Palsgaard Netherlands, said: “We’re delighted to be part of Palsgaard’s journey towards

CO2 neutrality. In the food industry, production processes are often highly energy-intensive, so a lot of dedication and

hard work has gone into reaching this goal. However, we’ve shown that with commitment and ambition, companies big

and small can take meaningful steps to reduce their impact on the environment.”

He added: “I hope we can set a useful example for other ingredient companies seeking to implement green solutions. In

addition to being the right thing to do, reducing carbon emissions makes good business sense. Switching to renewable

energy is more cost-effective in the long term, as well as meeting consumers’ expectations that the ingredients in their

favourite products are produced sustainably.”

Palsgaard is now focusing its efforts on making its remaining factories, in Malaysia and Brazil, carbon-neutral and is on

course to do so by the end of 2020. n

US Department of Agriculture recognises hygienic design of FAM Centris 400C

Hytec and SureShred 16C

FAM, the European market leader specialised in cutting solutions for the food industry, is proud to announce that

after rigorous inspections and evaluations the USDA has awarded them with the Dairy Acceptance for both the FAM

Centris 400C Hytec centrifugal shredder and the Centris SureShred 16C cutting head. FAM is the first company in

the industry to ever receive dairy acceptance for a centrifugal cutting head.

FAM also holds USDA Dairy Acceptance for the high capacity dicer/strip-cutter FAM Hymaks, which is currently being

used by the market leaders in cheese processing in the US and the rest of the world.

The FAM Centris 400C Hytec and SureShred 16C are part of the FAM Centris product line for the centrifugal slicing

and shredding of cheese. The product line consists of a superior shredder that increases the efficiency and yield, while

offering USDA Dairy Accepted hygiene. Also available is the USDA Dairy Accepted

SureShred 16C, a high quality & high capacity cutting head. The product line consists

of 9 patented and patent pending innovations. In North America the cheese cutting

machines of FAM are distributed exclusively by Deville Technologies, one of the leading

providers of full line industrial food cutting solutions with offices in the USA and Canada.

The centrifugal shredder comes standard with the SureShred 16C cutting head, for

the shredding of a variety of cheeses. Since the SureShred 16C has 16 high quality

segments and blades, it has increased capacity compared to the currently available

8-blade cutting head. A 15HP stainless steel gearmotor guarantees the output, while

the innovative Set & Forget technology provides consistent shred size, without the need

for adjustment gauges or other tools to set a preferred cut. Once set, the shred size

remains consistent no matter what. n

issue four 2018 www.foodmagazine.eu.com


60 company news

GELITA draws a positive

environmental balance

Sustainable corporate management regarding

ecological, social and economic aspects is a top priority

at GELITA AG, one of the leading manufacturers of

gelatine and collagen peptides. The third Sustainability

Report, which is now available, provides an insight into

the company’s

broad-based

international

commitment

and

illustrates

the progress

that has

been made.

The current

report is

available

in English

at www.gelita.com

For GELITA, sustainability means producing at 19

locations worldwide as resource-conservingly as

possible. For this reason, the company, headquartered

in Eberbach, Germany, sees the topic as a global and

long-term mission with an ambitious goal: “We want to

assume the leading position in our industry in the area

of sustainability”, says Dr. Franz Josef Konert, Chief

Executive Officer at GELITA AG. In concrete terms, this

means being the most sustainable producer by industry

standards of collagen proteins and FPM, i.e. fats,

proteins and minerals, by 2020.

The company therefore invests in state-of-the-art

facilities in its plants, seeking innovative solutions to

improve processes and thus reduce the impact of its

business operations on the environment. The 2017

Sustainability Report presents selected projects that

GELITA got off the ground last year and provides

information on the progress made. The projects

include measures to reduce air emissions and energy

use, waste prevention and wastewater treatment.

Accordingly, water from production is processed into

lime sludge, which is used as fertilizer in agriculture

and a newly installed ultrafiltration system significantly

reduces CO 2

emissions and power consumption.

As part of its commitment, GELITA also supports

a more sustainable meat industry. The company

manufactures all its products from animal raw materials

using only resources from animals reared for meat

production. In addition, it is important for ethical and

moral reasons that slaughtered animals are processed

as completely as possible. The gelatine and collagen

peptide manufacturer makes an important contribution

to this through its production. n

Brittpac launch new range of PET Food

Cans using rPET

After a number of customer trials, Brittpac have

launched a comprehensive range of PET food cans, with

and without handles, using rPET. The food range has

been launched in conjunction with a range of cans for

the paint and DIY market.

Richard Fox and David Smith, directors of Brittpac,

commented on the product launch. Richard said,

“Many of the shareholders at Brittpac have some

close connections with the food industry so when we

embarked on the project, apart from the paint and DIY

market, we also had a look at the snack food market,

such as crisps, nuts, dried fruit and pick and mix sweets

and the bird food industry which has seen prolific

growth over the past few years.

The beauty of the new rPET cans is that after the initial

purchase they can be used for a whole host of storage

ideas for totally different things or they can be refilled

with the same products and used indefinitely.”

David Smith, who was

the technical brains

behind the project said,

“When we started to

look at the snack food

market we were aware

that the work we had

already done on the

double seal lid made for

an airtight and safe lid,

which would result in

increased product shelf

life and being a seethrough

can enables

consumers to see in

an instant how much product

they have left without having to open the can. The can

itself is very robust therefore secondary packaging can

be reduced taking the filled cans to major retailers. We

have designed the can so that an induction seal could

also be used if the client deems this to be necessary.”

David continued, “When we came up with the idea

for the new can, we needed to work closely with a

plastics company that could help us at the early design

stages and enable us to bring our products to market.

We identified what was then Graham Packaging

Plastics of Chalgrove in Oxfordshire, Graham has since

been purchased and now trades as an independent

plastics company under the name of Oxford Packaging

Solutions. The team then and now helped us through

every stage of the way. We have a range of cans

consisting of 250ml, 500ml and 750ml without handles

and a 2.5 litre with a handle.” n

www.foodmagazine.eu.com issue four 2018


company news

61

ANDRITZ presents smart solutions for beverage production at BrauBeviale

International technology group ANDRITZ is presenting its unrivalled range of separation and filtration technologies for

the beverage industry at the BrauBeviale fair in Nuremberg from November 13 to 15, 2018, Hall 7, booth 7.421.

Experts from ANDRITZ will be on hand to provide specialist support for all separation demands and services, with

comprehensive solutions for solid/liquid separation processes for beer, wine, dairy products and tea, as well as for

trend beverages such as kombucha, vegetable milk, and coconut water.

Discover the separation technologists

One product exclusively designed for the brewing industry is ArtBREW – the craft beer clarifier from ANDRITZ.

Combining efficiency and ease of maintenance, ArtBREW is a high-quality, simple-to-operate, plug-and-play beer

clarification solution for breweries.

The latest version will be launched at BrauBeviale – the ANDRITZ ArtBREW

Advanced 71 with its unique inert gas sealing system known as KO2 (knock

out oxygen) that prevents unacceptable levels of oxygen pick-up between

the clarifier inlet and outlet connections. Thanks to its small dimensions

and custom configuration, the ArtBREW is not only highly efficient, but

also a very compact solution that is quick to install. The ArtBREW range

caters to brewers of any size, with a beer clarification capacity from

50 to up to 700 hectoliters per hour. Visitors will be able to explore the

ArtBREW’s control options and clearly see the process up close.

As a global leader in centrifuge supply with more than 15,000 decanter

centrifuges installed worldwide, ANDRITZ is the first port of call for

enquiries from beverage producers of any size. The ANDRITZ decanter

centrifuge F is designed specifically for the food industry to meet

the most demanding requirements. It has low oxygen pick-up due

to discharge under pressure from a hermetically sealed chamber.

In addition to a high flow capacity, this technology has an array of

technical features to help drive customers’ success, and the separation specialists at the

ANDRITZ stand can advise customers on the ideal configuration for your specific application.

The ANDRITZ comprehensive product portfolio also includes membrane filter presses for breweries, which ensure

effective filtration of mash at a constant, high quality level. As filter press filtration is a hermetically closed process,

the risk of oxidation is kept to a minimum. What’s more, ANDRITZ filter presses can be easily cleaned, and cleaningin-place

options are also available. Components are manufactured according to FDA standards. In addition, brewery

customers in particular benefit from the fact that ANDRITZ filter presses can be adjusted to a variety of processes and

recipes.

And the expertise doesn’t end with technology – whether you need spare parts, rentals, local service, repairs, upgrades,

or modernization of your equipment, ANDRITZ is a full-service provider. From initial consulting through to service

agreements, process optimisation, and training programs, ANDRITZ experts are always looking for ways to minimise

downtime and increase predictability in operations while raising your overall production efficiency. The network of 550

service specialists and global service centers ensures ANDRITZ will always be there to support you for many lifecycles

to come.

Proven to enhance performance

ANDRITZ has launched Metris addIQ – a system that makes all separation processes smarter. The innovative

automation solutions add a new dimension to the performance of production facilities by minimizing downtime and

maximizing product yield, quality, and consistency, even for operations that are already up and running.

The Metris addIQ control system reflects the very latest in the IIoT (Industrial Internet of Things)/Industry 4.0 sector

and has already proven its concrete value added by enhancing availability and minimising production costs at the same

time as increasing overall equipment efficiency and reducing the risk of operational errors. Not only are the solutions

completely scalable, they are also backed by a specialist network of global automation experts.

Visitors to the ANDRITZ booth will be met by a team of specialists with extensive, detailed know-how in the areas of

digital plant and process optimization, sensor technology, condition monitoring, augmented reality, data security, and

B2B service business. n

issue four 2018 www.foodmagazine.eu.com


62 company news

DuPont Nutrition & Health survey reveals the key to senior nutrition

A DuPont Nutrition & Health consumer survey has identified the top health

concerns of European seniors and found that active ingredients are a

primary driver of senior nutrition purchases. For food manufacturers, the

findings reveal a realm of opportunities to develop targeted nutritional

products for active adults as they age.

DuPont has used the insights in a range of healthy aging ingredient

solutions that deliver documented benefits for muscle, digestive and

immune health in appealing food formats.

Targeted nutrition for health concerns

Population figures from Eurostat forecast that one in four EU citizens will

be aged 65 or above by 2040. Statistics also show that the later years

of life are typically dominated by poor health. A combination of targeted

nutrition and exercise can help delay the aging process, so seniors stay fit and active for longer.

“A growing number of manufacturers are already acting on the opportunities to aim new food products at the healthy

nutrition market. With our survey, we wanted to understand the main health concerns of the senior consumer group,

which kinds of nutritional products they already buy and what triggers their purchases. Such insights help define the

best market positioning for new products,” said Leonardo Rubio Anselmi, Regional Beverage and Bars Marketing

Manager at DuPont.

Active ingredients drive purchases

A total of 900 active seniors aged 60 to 75 participated in the survey, which was conducted in Germany, Italy and the

UK. More than 73 percent claimed to follow a balanced diet, and close to 68 percent stated that active ingredients are

the main driver when they buy nutritional food products.

This is where DuPont can support food product development for the growing senior nutrition segment. In clinical

studies, the plant proteins, probiotic cultures and prebiotic fibre in the DuPont healthy aging portfolio have been seen to

make a positive contribution to muscle mass, digestive health and/or immune health.

“We know, for example, that senior adults need to consume 1.2g of protein per kilo body weight a day and take regular

exercise to maintain their muscle mass. By consuming probiotic cultures and prebiotic fibre, they also support a good

gut balance, which is key to a well-functioning digestive and immune system,” said Jane Whittaker, Regional Beverage

Application Lead.

Inspirational concepts – and a white paper

DuPont has developed a series of inspirational concepts to demonstrate the application opportunities with its healthy

aging solutions. Other functional ingredients, including stabilizers, sugar replacers and texturants, ensure the concepts

are as appealing as they are nutritious.

A white paper with more detailed insights from the DuPont senior consumer survey is available for download here. Get

in touch for information about DuPont healthy aging solutions and concepts. n

KUK and MANE announce partnership in Central & Eastern Europe

KUK is pleased to announce its partnership with MANE in distribution of flavours

in Central & Eastern Europe. Andreas Reichenbach, Commercial Director Flavours

& Fragrances CEE, CIS & Turkey at MANE, said: “This agreement will allow us to

increase significantly our coverage throughout the Eastern European region. We are

also confident that thanks to KUK’s wide geographical presence and its profound

technical expertise our customers will be serviced and accompanied in a faster and

more efficient manner.”

“Building on an experience of more than 145 years, MANE represents the ‘French

Savoir Faire’ in the flavours and fragrances fields. By including MANE flavours in

KUK’s portfolio, we are offering a complete range of high quality ingredients to our

customers. We trust that the new agreement will soon prove successful and that it

will be beneficial for both MANE and our customers,” added Anton Kirchtag, CEO

of KUK. n

www.foodmagazine.eu.com issue four 2018


company news

63

Givaudan opens new commercial and

development centre in Indonesia

Givaudan, the world’s leading flavour and fragrance

company, has officially opened a new commercial and

development centre in Jakarta. Designed to deliver a

superior level of creative flavour, taste and fragrance

solutions, the CHF 2.9 million investment demonstrates

the Company’s ongoing commitment to the Asia Pacific

region.

The new 2,600 square feet commercial and

development centre will enable Givaudan to serve

customers across a wide range of food, beverage and

consumer good segments including, sweet goods,

savoury, snacks, beverages, fine fragrances, personal

care, home care and fabric care. For the first time in

Indonesia, the Company will offer in one location a full

range of flavour and fragrance creation and application

development capabilities.

Givaudan’s Chief Executive Officer, Gilles Andrier said:

“Our new state-of-the-art centre in Jakarta is another

example of our 2020 strategy to invest in high growth

markets. It will enable us to build closer partnerships

with our customers, deliver stronger collaboration on

flavour, taste and fragrance concept development and a

faster response to the needs of the Indonesian market.”

The opening ceremony was hosted by Givaudan’s

Country Manager for Indonesia, Fernando Balmori

and attended by Givaudan’s Chief Executive Officer

Gilles Andrier, alongside dignitaries including the

Swiss Ambassador Kurt Kunz, and Luthfi Mardiansyah,

Chairman of the Swiss Chamber of Commerce.

Givaudan has been present in Indonesia since 1993

and has significantly invested in people and facilities in

the country. In addition to the new centre in Jakarta,

the Company manufactures liquids, powder blends,

spray dry flavours and fragrance liquid compounds

in Cimanggis (province of West Java). The Company

employs a total of approximately 300 people in

Indonesia.

During the ceremony, Givaudan pledged financial

support to the tsunami relief efforts as part of its

ongoing commitment to the local community. n

Cargill launches the Waxy Corn

Promise, a farm-based program raising

food starch sustainability across Europe

To ensure a long-term

sustainable crop supply for food

starch, Cargill has committed to

source waxy corn 100 percent

sustainably from European

farmers. In support of this

initiative Cargill has developed

the Waxy Corn Promise

program, leveraging the strong

partnerships between Cargill,

farmers and co-op suppliers

to address key sustainability

challenges in the waxy

corn growing regions.

Benchmarked at Silver level

by the Sustainable Agriculture

Initiative Platform (SAI Platform), the Waxy Corn Promise

delivers on consumers’ expectations for more sustainable

food ingredients.

“The Waxy Corn Promise was developed with the support

of our agricultural crop suppliers and an agronomy

consultancy, to ensure that we make real sustainability

impact,” explains Dawn Emerson, Cargill sustainability

manager. “It is tailored specifically to the waxy corn crop

and the growing regions, recognizing the good work that

farmers do already and providing improvement actions to

help them become more sustainable year-on-year.”

Continuous improvement is a key component of the

program. Action plans are implemented and reviewed

each year, at each farm, in close collaboration with

Cargill’s supplier partners. The sustainability actions are

deliberately targeted at the most relevant topics for waxy

corn and the growing areas: protection of biodiversity, soil

and water quality preservation and water use optimisation.

“We are committed to making an impact and raising

sustainability standards across our supply chains,” said

Judd Hoffman, director texturizers & specialties, Cargill

Europe. “Waxy corn is a specific type of corn used to

produce starches serving as ingredients in many food

products and the Waxy Corn Promise provides credible

claims, helping our customers achieve their sustainability

targets. It also provides assurance and certainty to

consumers who are increasingly seeking products

containing sustainably sourced ingredients.”

While helping farmers protect and efficiently use their

valuable natural resources, the Waxy Corn Promise

also drives positive change throughout the European

starch supply chain, in line with Cargill’s commitment to

nourishing the world, protecting the planet and enriching

our communities. n

issue four 2018 www.foodmagazine.eu.com


64 diary dates

DIARY

DATES

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

and the latest research, products and technologies on the

marketplace today.

ProSweets Cologne

27–30 January 2019

Cologne

www.eventseye.com/fairs/fprosweets-cologne-12486-1.html

The only trade fair of its kind worldwide

– ProSweets Cologne offers the

complete range of supplies for the

sweets and snacks industry: from

innovative ingredients, to pioneering

packing solutions, through to optimised

production technologies. In effective

conjunction with ISM, the world’s

leading trade fair for sweets and snacks,

ProSweets Cologne covers the entire

value chain.

ProdExpo

11–15 February 2019

Moscow

https://www.eventseye.com/

fairs/f-prodexpo-2201-1.html

PRODEXPO is the largest annual

specialised exhibition in Russia and

Eastern Europe. For more than 20 years,

it has determined the development of

the domestic food industry.

Promoting high-quality foodstuffs to

the domestic market, the PRODEXPO

trade show contributes to implementing

high-priority federal projects aimed

at improving the quality of life of the

Russian citizens.

IPPE

12–14 February 2019

Georgia

www.ippexpo.com

The trade show focuses on Innovation

– bringing together buyers and sellers

of the latest technology of products

and services to make your business

successful, Education - learning from

the experts in free- and fee-based

world-class programs on topics that

cross industry interests, Global

Reach – attracting more than 8,000

International visitors from 125 countries,

and Networking – meeting new and

rekindling old relationships with leaders

across the industries.

Biofach Germany

13–16 February 2019

Nuremberg

https://10times.com/biofachgermany

Biofach Germany is the world’s leading

event focusing on organic foods. The

event involves passionate exhibitors

and visitors who are solely concerned

about organic foods and want to spread

awareness about the benefits of organic

foods. Exhibitors and professionals

gather and conduct seminars to spread

as much awareness as possible.

Gulfood

17–21 February 2019

Dubai

https://10times.com/gulf-food

Gulfood is a food, beverage and

hospitality fair. The event attracts

food and beverage industries and

professionals to Dubai from all over the

world. The event involves over 96,000

visitors and over 5000 companies from

over 120 countries from all around the

world gathered under the same roof.

The event also conducts seminars for

newly established businesses to gain

knowledge from professionals and train

under them.

Global Food Safety

Conference

25–28 February 2019

Nice

https://www.eventseye.com/

fairs/f-global-food-safetyconference-21266-1.html

Conference for food safety specialists

in the food and agriculture industry.

Global Food Safety Conference attracts

manufacturers & retailers and food

related associations & government

agencies from over 50 countries to

advance food safety globally

Nutraceuticals

Europe

27–28 February 2019

Madrid

https://www.eventseye.

com/fairs/f-nutraceuticalseurope-23569-1.html

Nutraceuticals Europe – Summit &

Expo is the international event for

the industry of functional ingredients,

novel foods and finished products.

The professional meeting point

for producers, distributors and its

customers.

Pro2Pac

18–20 March 2019

London

https://www.eventseye.com/

fairs/f-pro2pac-10501-1.html

Pro2Pac provides an unrivalled

opportunity for food & drink brands to

differentiate their company’s offering –

be it their bottles, branding, or take-out

boxes – by finding the latest innovations

in packaging, processing and printing all

in one place.

Taking place alongside IFE (The

International Food & Drink Event),

Pro2Pac is the meeting place for

everyone in the food & drink supply

chain – an influential biennial gathering

of producers, manufacturers,

technologists and design specialists.

Food Ingredients

China

18–20 March 2019

Shanghai

https://10times.com/foodingredients-china

After 26 years of development, FIC

has now become an international

professional brand show in the industry

with great influence and cohesiveness.

It attracts tens of thousands of

professional visitors each year, and

thousands of domestic and overseas

exhibitors.

www.foodmagazine.eu.com issue four 2018


diary dates

65

Supply Side East

9–10 April 2019

New York

https://www.eventseye.com/fairs/

f-supplyside-east-23147-1.html

The best products start with the best

ingredients. Join us at SupplySide East,

the East Coast’s leading ingredient

and solutions trade show. Join 250+

exhibitors featuring the most innovative

ingredients & formulation techniques to

drive your brand forward. Gain insight

and network with the leading health and

nutrition industry professionals from

across the globe.

Alimentaria

20–23 April 2019

Barcelona

https://www.eventseye.com/fairs/

f-alimentaria-68-1.html

Alimentaria brings together all the

industry’s opportunities in six shows

specialised in key markets and consumer

trends.

IFFA/IFFA Delicat

4–9 May 2019

Frankfurt

https://www.eventseye.com/fairs/

f-iffa-iffa-delicat-5383-1.html

IFFA showcases innovative technologies,

trends and future-oriented solutions for

all stages of the meat-processing chain:

from slaughtering and dismembering, via

processing, to packaging and sales

Vitafoods Europe

7–9 May 2019

Geneva

https://www.eventseye.com/fairs/

f-vitafoods-europe-16400-1.html

Vitafoods Europe is the event where

the global nutraceutical supply chain

comes together to do business.

Visitors can source high-quality

ingredients, raw materials, service or

nutraceutical products from over 1,200

global suppliers. Vitafoods Europe

is the only dedicated event covering

the nutraceutical supply chain - from

ingredient to shelf.

In an ever changing nutraceutical industry

driven by consumer demand, Vitafoods

Europe tackles key industry trends,

regulation and best practise to help make

informed business decisions. Whether

you are looking to sample the latest

functional food or beverages or see the

latest innovation or applications within

probiotics, Omega-3s or sports nutrition

a wide range of free presentations and

visitor attractions address key business

challenges.

Sweets & Snacks Expo

21–23 May 2019

Chicago

https://www.eventseye.com/fairs/

f-sweets-snacks-expo-73-1.html

We work with candy, snack and specialty

buyers (retailers, wholesalers and

distributors) to understand their unique

challenges. We designed the only show

in the industry where the exhibitors have

been curated to offer you a selection of

innovative products that will help you

attract shoppers.

IFT Annual Meeting &

Food Expo

2–5 June 2019

Chicago

https://www.eventseye.com/

fairs/f-ift-annual-meeting-foodexpo-1308-1.html

International Event for Food Science

Professionals. IFT Food Expo is the

event for professionals involved in food

science & technology. You’ll find there

the industry’s largest collection of food

ingredients, equipment, processing, &

packaging suppliers.

PackEx Toronto

4–6 June 2019

Toronto

https://www.eventseye.com/fairs/

f-packex-toronto-4506-1.html

Advanced Design & Manufacturing

(ADM) Expo Toronto brings the leading

advanced manufacturing events —

Automation Technology Expo (ATX),

Design & Manufacturing, PACKEX,

PLAST-EX, and Powder & Bulk Solids

(PBS) — together under one roof. We’ve

kept everything you find valuable about

the shows and added more suppliers,

products, and networking opportunities

to help you take your projects, company,

and career to all-new heights.

Fi China & Hi China

19–21 June 2019

Shanghai

https://www.eventseye.com/

fairs/f-fi-food-ingredients-asiachina-1057-1.html

https://www.eventseye.com/fairs/

f-hi-china-12070-1.html

International Food Ingredients Exhibition.

FI CHINA opens the market to new

players and helps to actively develop

the food and beverage industry to meet

changing consumer demands.

SnackEx

27–28 June 2019

Barcelona

https://www.eventseye.com/fairs/

f-snackex-18089-1.html

There is no other trade event in Europe

which is 100% dedicated to savoury

snacks. At SNACKEX you can meet the

whole savoury snacks industry in one

place. Over 150 leading exhibitors from

around the world showcase their latest

products to put your company ahead

of the curve in meeting tomorrow’s

snacking needs. SNACKEX is organised

by the European Snacks Association

(ESA) and is the only savoury snack and

snack nuts event in Europe serving as the

pre-eminent business meeting place for

the whole industry.

Anuga 2019

5–9 Oct 2019

Cologne

https://www.fair-point.com/

event/2019/anuga/

Anuga – the Allgemeine Nahrungs- und

Genussmittel-Ausstellung (“General

Food and Drink Trade Fair”) - is a largescale

trade show for the food catering,

retail and trade industries. The event

takes place every two years and its

last edition in 2017 was attended by

165,000 visitors. Additionally, over 7,400

exhibitors presented top culinary delights

from across the globe.

issue four 2018 www.foodmagazine.eu.com


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05

diary dates

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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.

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www.foodmagazine.eu.com issue four 2018


INGREDIENTS PROCESSING & PACKAGING ANALYSIS

foodeurope

THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE

www.foodmagazine.eu.com

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Full page with bleed: 303 x 216mm

Half page horizontal: 116 x 190mm

with bleed:

127 x 213mm

Half page portrait: 270 x 90mm

with bleed:

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.

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Please send all Advertisement Artwork

only to: zoe.sibley@btinternet.com

foodeurope magazine is produced

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reproduction of your advertisement

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foodeurope

Editorial enquiries

Please send all editorials to: Juliet

Hoskins jhoskins@editor.eu.com

Advertising sales enquiries

John Fall

john@foodmagazine.eu.com

INGREDIENTS PROCESSING & PACKAGING ANALYSIS

THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE

www.foodmagazine.eu.com ISSUE 4 2018

Featuring

Hi Europe & Ni

ISM ProSweets

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 1 2019: PUBLISHED SPRING

Special Features: Review: IPPE Feb Georgia.

IFFA Frankfurt May. Vitafoods Europe – Geneva, May.

Copy: Early March

Published: Mid April

INGREDIENTS

> Colours and flavours: the natural way

> Energy and sports nutrition

> Sauces and dressings

> Market trends

> Confectionery and biscuits

> Innovations in health

> Enhancing finished products

PROCESSING & PACKAGING

> Meat and poultry packaging

> Frozen food processing

> Automation in the plant

> Coating technologies

> Cost effectiveness production

> Labelling technologies

> Packaging with shelf life in mind

> Liquid packaging technologies

> Packaging with the consumer in mind

ANALYSIS & CONTROL

> Metal detection and food sorting

> Food safety research

> Research round-up

> Laboratory analysis

> Reducing food contamination

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