Issue 4 2018

INGREDIENTS PROCESSING & PACKAGING ANALYSIS 

foodeurope 

THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE 

www.foodmagazine.eu.com ISSUE 4 2018 

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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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32 

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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 


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 


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 



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 


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 



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 


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 


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 


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 


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



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 



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 



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 



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 



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 



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 




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 



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 


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. 


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. 



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. 


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 




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 


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, 



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 


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 ‚Äì 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 



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 


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 



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 


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’ 



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 


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 



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 



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 


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 


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 


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 


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 


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 


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 



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 



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 



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 



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 



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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- 


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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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 



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 



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 



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. 


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 


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 


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 



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 


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 



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 


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 


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 


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 


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 


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 


Nice 


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 


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 


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. 


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 


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 


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 


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 


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 


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 


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 


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


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 


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. 


est. 

05 

diary dates 

CONNECT WITH US: 

GET 

YOURSELF 

NOTICED IN THE 

FOOD AND 

BEVERAGES 

INDUSTRIES 


foodeurope examines the food and beverage 

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Featuring 


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

Issue 4 2018

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