Issue 4 2018

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
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