Issue 3 2019

foodmag

INGREDIENTS PROCESSING & PACKAGING ANALYSIS

foodeurope

THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE

www.foodmagazine.eu.com ISSUE 3 2019

Featuring

SupplySide West


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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

Front cover courtesy

of Symrise AG

Welcome to the third edition of

foodeurope 2019. We apologise for the

delay in publishing this edition due to

technical problems and illness….not least

of all our managing editor breaking her

shoulder! Nevertheless, we present another

packed edition of news and insights into the

industry which we know your readers will

welcome!

In ingredients, Symrise presents a white

paper on evocore ® , DuPont describes how

an age-old tradition is enabling the rise of plant-based fermented

foods. For manufacturers, it’s a well-timed opportunity to draw on

ethnic specialities and create novel categories with a delicious taste

and a healthy glow. Cargill and IFC announce Coop Academy 2.0

to empower cocoa producing cooperatives and TAIYO announces

a second beverage concept – a functional Energy 4.0 cola that’s

sugar-free and enriched with guar bean dietary fibres. Lycored shares

innovations on skin health and wellness.

In processing & packaging GEA presents its highly efficient,

multifunctional processing technology for the beverage industry at this

year’s leading trade fair, BrauBeviale. Dedert introduces its hygienic

spray dryer design for processing food ingredients; Tops Foods

introduces PURE Meals in wood fibre trays: Fabulous taste, minimum

waste! In addition, StePac launches a sustainable packaging strategy;

and worldbakers.com announces measures to reduce packaging

waste. Lastly, d’Arta and Bühler are working together to develop a

high capacity sorting solution.

In analysis & control, Coca Cola explains how it is helping to remove

plastic from the seas; Identigen explores the need to put trust

& transparency at the heart of complex food supply chains; and

NEWTRITION X. provides new insights and technologies that make

personalised nutrition scalable for the mass market.

We hope you enjoy reading this edition of foodeurope. I look forward

to meeting you at the Fi show this December.

Juliet Hoskins

Editor

Designer: Zoe Sibley

e-Mail: zoe.sibley@btinternet.com

Printer: Gráficas Díaz Tuduri, S.L.

Tel: +34 94 4217453

While the publishers believe that all information contained in this

publication was correct at the time of going to press, they can

accept no liability for any inaccuracies that may appear or loss

suffered directly or indirectly by any reader as a result of any

advertisement, editorial, photographs or other material published

in Food.

The contents of this publication are protected by copyright.

All rights reserved.

www.foodmagazine.eu.com issue three 2019


4

contents

contents

8

14

Industry News

A round-up of industry news

Show feature: Gulfood Manufacturing

At Gulfood Manufacturing, 1,600 global solution providers presented to you thousands of practical production

solutions that will empower you to rise beyond current commercial challenges and transform your business into a

revenue making machine.

www.gulfoodmanufacturing.com

Ingredients

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evocore ® : A white paper from Symrise

Consumers look for great taste enjoyment in all food and drink. Encapsulating flavours protects and delivers this

great taste. evocore ® supports food and beverage manufacturers in this task, offering the most comprehensive

portfolio of encapsulation taste solutions. The evocore® family delivers fit-for-purpose flavour performance at an

attractive cost-in-use.

Symrise AG

Fermentation is the mother of plant-based Invention

An age-old tradition is enabling the rise of plant-based fermented foods. For manufacturers, it’s a well-timed

opportunity to draw on ethnic specialities and create novel categories with a delicious taste and a healthy glow.

DuPont Nutrition & Biosciences

Cargill and IFC announce Coop Academy 2.0 to empower cocoa producing cooperatives

Cargill and the International Finance Corporation (IFC) have renewed their partnership, allowing the

organizations to introduce new initiatives to strengthen cocoa producing cooperatives and their communities,

including Coop Academy 2.0.

Cargill Cocoa & Chocolate

Introducing Energy 4.0 functional Sunfiber® Cola

Collaboration partners SINALCO, SWEETHOUSE and health-promoting ingredients expert TAIYO have launched

their second beverage concept – a functional Energy 4.0 cola that’s sugar-free and enriched with guar bean

dietary fibers.

Taiyo GmbH

Natural appearance is skincare consumers’ top goal

We’re frequently told to ‘love the skin we’re in’, but how often do we really practice that? Over the years, Lycored

has come to realise that maintaining skin health and wellness is a lifelong journey that begins on the inside, the

home of our ‘inner glow’.

Lycored

36

Show feature: SupplySide West: Another successful gathering for health and nutrition

professionals

SupplySide West is the largest gathering of health & nutrition professionals bringing together more than 17,000

ingredient buyers and suppliers from throughout the industry. It is all about the science and strategy around the

development of finished products that drive the global business economy.

https://west.supplysideshow.com

Processing & Packaging

40

GEA’s multi-functional Visitron Filler ALL-IN-ONE on its way to Australia

GEA will present its highly efficient, multifunctional processing technology for the beverage industry at this

year’s leading trade fair, BrauBeviale, in hall 7 under the motto: ‘Refreshingly Different’. On display will be the

GEA Visitron Filler ALL-IN-ONE, which can fill bottles, cans and PET containers on a single filler.

GEA

www.foodmagazine.eu.com issue three 2019


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6

contents

Processing & Packaging

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Hygienic spray dryer design for processing food ingredients

As food safety standards become more stringent for the manufacturing of food products so has the necessity for

more hygienic processing systems, particularly when preparing food ingredients for use in sensitive applications

like infant formula. A key component in the later processing stages for foods like infant formula involves spray

drying, which is vital to final product quality – giving complete control over characteristics such as density,

moisture content and powder properties.

Dedert Corporation

Tops Foods introduces PURE Meals in wood fibre trays: Fabulous taste, minimum waste!

PURE combines fabulous taste with minimum waste. The patented Microwave and sterilization technology

preserves the fresh aromas of the recipes. Each dish is served in a tray made of 85% wood fibre and a thin barrier

film, which can easily be removed by the consumer after consumption.

TOPS Foods

StePac launches sustainable packaging strategy

Fresh produce packaging experts at StePac L.A., Ltd., present the company’s four pillared sustainability strategy

for fresh produce packaging. The advanced strategy effectively mitigates the necessity of climate-positive plastic

packaging, addressing the critical problem of food waste.

StePac L.A., Ltd

Packaging industry goes green

As more and more companies announce measures to reduce packaging waste, new recyclable materials are

chosen, such as paper and new recyclable types of plastic are introduced. In addition, innovative collecting

schemes are among solutions developed to mitigate the global packaging waste problem.

Source: www.worldbakers.com

d’Arta and Bühler work together to develop high capacity sorting solution

Frozen food company d’Arta has been working collaboratively with key suppliers to address sustainability issues

and its needs for a flexible sorting solution that is capable of handling very high capacity throughputs of frozen

vegetables with no loss of efficiency.

Buhler

Analysis & Control

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Breakthrough technology takes plastic from the ocean

Through a partnership between Ioniqa Technologies, Indorama Ventures, Mares Circulares (Circular Seas) and

The Coca-Cola Company, about 300 sample bottles were made using 25% recycled marine plastic retrieved from

the Mediterranean Sea and beaches.

Coca Cola

Placing trust & transparency at the heart of complex food supply chains

Consumers today are not only demanding more transparency from businesses; they are also setting higher

expectations for how businesses should demonstrate it. Consumers are no longer satisfied with general

statements asserting products are sustainably produced or responsibly made.

Identigen

NEWTRITION X.: New insights and technologies make Personalised Nutrition scalable for the mass market

Anuga in Cologne was the platform for the second NEWTRITION X. innovation summit, which dealt exclusively

with the topic of Personalised Nutrition. Almost 100 guests from 22 countries accepted the invitation of

organiser foodRegio e.V. on 6 October to learn about new scientific findings and digital solutions, and discuss

developments with leading thinkers in the industry.

NEWTRITION X.

Company News

A round-up of company news.

Media Plan

www.foodmagazine.eu.com issue three 2019


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foodeurope examines the food and beverage

manufacturing industries in Europe and beyond. It

is published four times a year and its aim is to

ensure that readers have a source from which they

can learn about new developments within key areas

in the food and beverage manufacturing processes.

It covers the latest technologies and hot issues

within the following main sections:

> ANALYSIS AND QUALITY CONTROL

> PROCESSING AND PACKAGING

> INGREDIENTS

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> PRICES & PACKAGES TO SUIT YOUR NEEDS

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foodeurope

INGREDIENTS PROCESSING & PACKAGING ANALYSIS

THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE

To advertise please contact:

John Fall john@foodmagazine.eu.com

For editorial enquiries please contact:

Juliet Hoskins jhoskins@editor.eu.com


8 industry news

Updating DRVs: job done, after 10 years and 34 nutrients

The publication this of dietary reference values (DRVs) for sodium and chloride marks the end of ten years of work by

EFSA’s nutrition scientists. It started in 2009 after the European Commission asked EFSA to update values last set in

the 1990s for macronutrients such as proteins and carbohydrates, and all vitamins and minerals.

Many EFSA scientists have contributed to this achievement over the years. We asked the chairs and coordinators of

two working groups to tell us more: Monika Neuhäuser-Berthold and Céline Dumas (vitamins); and Androniki ‘Ada’

Naska and Agnès de Sesmaisons-Lecarré (minerals).

What is special about the two DRVs on sodium and chloride published?

Agnès de Sesmaisons-Lecarré

Agnès: In Western diets sodium and chloride are mainly found in salt but are naturally present in most food. The

body needs them to function but, when consumed in excess, they can cause elevated blood pressure, a risk factor for

cardiovascular disease. EFSA experts concluded that 2g of sodium per day is both safe and adequate for the adult

population. European intakes in adults are typically higher so EU decision-makers can use this value where appropriate

to set population targets for reducing sodium intake.

Ada: It’s really satisfying to see the final two DRVs published. Sodium and chloride are good examples of the challenges

of setting DRVs when there is a complex physiological interplay between several nutrients. Knowing how much of these

nutrients is necessary, adequate or tolerable are multifaceted scientific questions.

What are DRVs?

Monika Neuhäuser-Berthold

Monika: DRVs are science-based nutrient reference values for the daily intake of healthy populations. It is important

to emphasise that DRVs are not nutrient goals or recommendations for individuals. They vary by life-stage and gender.

Insufficient or excessive dietary intakes of nutrients are associated with an increasing risk of diseases.

Agnès: Historically, DRVs were developed to address undernutrition, i.e. a lack of calories and micronutrients due to

insufficient foods. In recent decades, we’ve seen a rise in diet-related chronic diseases such as obesity, type 2 diabetes,

cardiovascular diseases and some cancers, which has moved the focus of nutrition research. So now, when we are

setting DRVs, we have to consider new types of data, such as large-scale population studies, to see how nutrient

intakes and the risk of diseases come into play.

Androniki ‘Ada’ Naska

Who uses the DRVs that EFSA has set?

Céline: Many people! Policymakers use DRVs to establish food-based dietary guidelines that help consumers make

healthy dietary choices. Risk managers use them to set labelling reference values to inform consumers of the nutrition

composition of prepacked foods. Nutrition and health professionals use them in dietary assessment and diet planning.

Food manufacturers use them in product formulation, and researchers in nutrition too.

What were the main challenges in carrying out this work?

Ada: Weighing up the scientific literature was by far the greatest challenge. For example, on sodium we reviewed

the literature systematically, critically appraised eligible studies and then carried out a “meta-analysis” [a statistical

method for combining data from multiple sources]. Modelling helped us to identify dose-responses which we needed

to set reference values. We further quantified the uncertainties in our conclusions to enhance transparency. It was an

exhaustive process.

How will you build on this experience, as nutrition scientists?

Monika: Evaluating the scientific evidence in an interdisciplinary setting was inspiring and has given us a profound

insight into the currently available knowledge for DRVs. We identified several data gaps and uncertainties too, which

will stimulate further research activities at universities or inform discussions at national authorities or scientific

conferences.

Where can people get access to the DRVs?

Celine: We published a compilation of all EFSA’s DRVs opinions in the EFSA Journal and also launched a userfriendly

interactive tool – the DRV Finder – last year. We’ve just updated it with the values for sodium and chloride

too. Users can search by nutrient or by target population. Professionals can easily check useful definitions, access

the corresponding scientific opinions of EFSA or its predecessor [the Scientific Committee on Food], or export their

selection for further use. It is available in several EU languages with more to come. n

www.foodmagazine.eu.com issue three 2019


industry news

9

Is ‘flexitarianism’ the future?

A workshop held at the University of Nottingham has

revealed that ‘flexitarianism’ is a new and growing trend

amongst British consumers. Delegates at an event that

discussed plant-based diets heard how eating more plantbased

products represented a sustainable future for food

and drink production.

Organised by the

Agrifood Training

Partnership (AFTP),

and chaired by

AFTP Director

Carol Wagstaff, the

workshop heard from

industry speakers

about how plantbased

diets are

growing in popularity.

Only 7% of the

British population is

vegan, whilst 14%

identify as vegetarian. However, the panel of

speakers explained how more than 30% of the population

identify themselves as ‘flexitarians’. This new group has

emerged through a desire to enjoy a more balanced diet

and is driven by environmental concerns and a desire to

see a more sustainable future for food production.

Jan England, Managing Director of market research

company England Marketing, explained: “80% of British

children do not eat the recommended five a day and 20%

are obese. Compare this with 90% of adults not eating

five a day and a higher 26% obese and it is clear that the

population needs to find more ways to include plant-based

ingredients in their diet.”

Tiia Morsky, Ingredient Research Team Leader at Campden

BRI, confirmed that food producers were seeking ways to

incorporate more plant-based ingredients into popular food

choices to sustain the availability and popularity of the

nation’s favourite foods.

The development of ingredients such as plant-based

emulsions to replace mayonnaise and foams to replace

egg whites are on the rise as food producers seek more

sustainable means of producing consumer staples. The

goal being to produce food rich in protein without using

animal-based ingredients.

Delegates heard that trends were leading food producers

to find ways to invent alternatives to household favourites.

Marit Nijmann, Business Development Scientist at

Nottingham University’s Sensory Science Centre,

explained that ‘bleeding vegan burgers’ had been created

to offer consumers the same dining experience as the everpopular

beef burger. n

Scotch Beef is back on the menu in

Japan for the first time in 23 years.

An order supplied by West Lothian-based processor

AK Stoddart was celebrated at a showcase event in

Tokyo as part of the Rugby World Cup celebrations.

The event, co-organised by Scottish Development

International and Quality Meat Scotland, took place in

the British Embassy.

Japan banned imports of British beef and lamb in

1996 following the outbreak of bovine spongiform

encephalopathy.

In January it agreed to lift the ban following a meeting

between Japan’s Prime Minister Shinzo Abe and

former UK prime minister Theresa May.

Quality Meat Scotland chief executive Alan Clarke

said the Japanese market would be worth £127m to

UK farmers over five years.

He said Japanese consumers had ‘a hunger for highvalue,

high-quality Scotch Beef’.

He added: “Scotch Beef was the first European red

meat product to be granted the coveted European

Protected Geographic Indication (PGI) status

which reflects the unique provenance and quality of

this product, and the farming methods behind the

production of Scotch Beef are very much part of our

Scottish landscape and heritage.

“We look forward to further developing opportunities

to promote and showcase Scotch Beef and Scotch

Lamb in Japan.”

Scotland’s

External

Affairs

Secretary

Fiona

Hyslop, who

attended the

showcase

event in

Tokyo,

said: “I’m

delighted

that the

people

of Japan

can once again enjoy one of

Scotland’s most iconic food products.

“Our red meat sector is a genuine success story and

one I am committed to continue to champion at home

and overseas.” n

Source: BBC

issue three 2019 www.foodmagazine.eu.com


10 industry news

Coca-Cola European Partners to remove 4,000 tonnes of single-use plastic by

swapping shrink wrap for cardboard in Western Europe

Coca-Cola European Partners, will be replacing plastic shrink wrap with cardboard for its can multipacks across

Western Europe, removing approximately 4,000 tonnes of single-use plastic per year across the region. This is the

latest move in Coca-Cola’s commitment to tackle packaging waste and remove all unnecessary single-use plastic from

its secondary packaging.

Plastic shrink wrapping is used to keep individual products together while they are being transported and sold to

customers as multipacks. It can be harder to recycle than some other plastics and many markets do not have collection

schemes in place that allow shrink wrap to be recycled. As a result, much of it currently ends up in landfill or as

packaging waste.

The shrink wrap will be replaced with 100% recyclable, sustainably sourced cardboard, with either an FSC (Forest

Stewardship Council) or PEFC (Programme for the Endorsement of Forest Certification) certification. As part of the

process to shift multipack cans to cardboard packaging, Coca-Cola European Partners has conducted extensive R&D

work to identify the appropriate cardboard packaging format for each multipack size. The company’s longer-term goal

is to make all the secondary packaging in its supply chain as sustainable as possible, by working with its suppliers on

innovative technical solutions.

Joe Franses, Vice-President, Sustainability at Coca-Cola European Partners said: “We know that consumers are

seeking more sustainable alternatives1[2] for packaging. We are committed to removing all unnecessary single-use

plastic from our products and by moving our can multipacks to cardboard we are helping people to enjoy our products

knowing that the packaging won’t end up as waste or litter in rivers and oceans.”

The move directly supports Coca-Cola’s Action on Packaging commitments to make 100% of its packaging recyclable

or reusable by 2025 – a pledge outlined in its sustainability action plan for Western Europe.

In June 2019, in Western Europe, Coca-Cola announced that its Honest, GLACÉAU Smartwater and Chaudfontaine

brands will all be sold in bottles made from 100% recycled plastic (rPET), replacing 9,000 tonnes of virgin plastic per

year across Western Europe.

Coca-Cola has also committed to ensure that at least 50% of the material used for PET (Polyethylene terephthalate)

bottles comes from recycled plastic. In 2018 98% of Coca-Cola’s packaging in Western Europe was recyclable and

just under a third (27.6%) of the plastic used came from recycled sources. Coca-Cola European Partners is also

collaborating with several partners, including Loop Industries, a technology innovator in sustainable plastic which turns

low-value plastic waste into high quality PET. n

1

www.foodmagazine.eu.com issue three 2019


industry news

11

Global medical Cannabinoid market expected to reach US$44 Billion by 2024

The global cannabis – Cannabinoid market reportedly reached $13.4 Billion in 2018, and it is expected to reach even

greater heights in the near future… in fact the market is expected to grow at a

CAGR of 22.9% during 2019–2024, reaching a value of US$ 44.4 Billion by 2024,

according to a research report by IMARC Group. It “what’s old is new again”

given the fact that historically, cannabis has been used medicinally for years in

ancient Indian, Chinese, Egyptian and Islamic cultures. Nowadays, cannabis finds

application in the treatment of a wide range of diseases and symptoms including

cancer, chronic pain, depression, arthritis, diabetes, glaucoma, migraines,

epilepsy, MS, AIDS, ALS, Alzheimer’s, PTSD, Parkinson’s, Tourette’s, etc.

Owing to its therapeutic benefits, cannabis has been approved for medical use in

numerous countries, with varying degrees of legal restriction. Active companies

in the industry making moves to ready that include: MCTC Holdings, Inc.

According to IMARC: “In comparison with other treatment alternatives,

cannabis is safer and has less severe side effects. Owing to this, it is utilised in

combination with other treatments to either combat side effects or to increase

their effectiveness. For instance, it is used along with traditional opioid painkillers which enable patients to

reduce the frequency and dosage of opioids gradually. Additionally, a steadily aging population is playing a vital role in

spurring the demand for medical cannabis as geriatric patients are more likely to develop chronic diseases and require

frequent physician visits. Apart from this, manufacturers are investing in R&D activities and clinical trials to develop

safer forms of cannabis. Further legalisation of medical marijuana is anticipated to drive the market growth globally. As

a result of these factors, the market is expected to grow at a CAGR of 22.9% during 2019–2024, reaching a value of

US$ 44.4 Billion by 2024. n

Big data says food is too sweet

New research from the Monell Center analysed nearly 400,000 food reviews posted

by Amazon customers to gain real-world insight into the food choices that people

make. The findings reveal that many people find the foods in today’s marketplace to

be too sweet.

“This is the first study of this scale to study food choice beyond the artificial

constraints of the laboratory,” said study lead author Danielle Reed, PhD, a

behavioural geneticist at Monell. “Sweet was the most frequently mentioned taste

quality and the reviewers definitively told us that human food is over-sweetened.”

The study used data posted on an open-source data science site to examine

393,568 unique food reviews of 67,553 products posted by 256,043 Amazon

customers over a 10-year period. Using a sophisticated statistical modelling program to identify words related to

taste, texture, odour, spiciness, cost, health, and customer service, the scientists computed the number of reviews that

mentioned each of these categories.

“Reading and synthesising almost 400,000 reviews would essentially be impossible for a human team, but recent

developments in machine learning gave us the ability to understand both which words are present and also their

underlying semantic meaning,” said study coauthor Joel Mainland, PhD, an olfactory neurobiologist at Monell.

The focus on product over-sweetness was striking, as almost 1% of product reviews, regardless of food type, used the

phrase ‘too sweet’. When looking at reviews that referred to sweet taste, the researchers found that over-sweetness

was mentioned 25 times more than under-sweetness.

The findings, published online in advance of print in Physiology & Behavior, indicated that over 30% of the Amazon food

product reviews mentioned ‘taste’, making it the most frequently-used word.

Drilling down, the scientists found that sweet taste was mentioned in 11% of product reviews, almost three times more

often than bitter. Saltiness was rarely mentioned, a somewhat surprising finding in light of public health concerns about

excess salt consumption. n

issue three 2019 www.foodmagazine.eu.com


12 industry news

‘Storytelling: Winning with Words’ leads Innova Market Insights’

Top Trends for 2020

Increased consumer interest in the stories behind their food and beverage products and their notable influence on

purchasing decisions has resulted in companies increasingly paying attention to storytelling in branding strategies.

‘Storytelling: Winning with Words’ leads the list of Innova Market Insights’ Top Ten Trends for 2020. The top five trends

for 2020 are:

1. Storytelling: Winning with Words

Although ingredient provenance has always been important, consumer interest in discovering the story behind

their foods has risen further and increasingly influencing purchasing decisions. Consumers’ attention is piqued by

opportunities to learn more about how products are produced, which promotes an understanding of product benefits

and helps build all-important trust in the brand.

As a result, manufacturers are increasingly focusing on ingredient provenance platforms in order to highlight the

taste and quality of their products, as well as their uniqueness and sustainability efforts. Provenance platforms can

communicate a whole range of messages to the consumer, including flavour/taste, processing methods, cultural and

traditional backgrounds, as well as the more obvious geographical origin.

2. Plant-based revolution

Plant-based innovation in food and beverages

continues to flourish as a result of consumer

interest in health, sustainability and ethics, which

ties into the broader consumer lifestyle trend

towards cleaner living. As the use of the term

“plant-based” moves more into the mainstream,

the industry and start-up companies in particular,

are taking up the challenge to deliver more clean

label meat and dairy alternatives with improved

nutritional profiles.

3. The sustain domain

Consumers increasingly expect companies to

invest in sustainability, with Innova Market

Insights research indicating that 85% of, on

average, US and UK consumers expected

companies to invest in sustainability in 2019, up from 64% in 2018. In the area of

food waste, upcycling is the new recycling, as companies strive to follow a zero-waste approach by creating value from

by-products. Meanwhile in packaging, the focus is on using less of it, as well as developing

4. The right bite

Stress and anxiety are key concerns in modern life as consumers manage careers, families and social lives while striving

to maintain healthy lifestyles, both physically and mentally. Responses to this vary, although the majority of consumers

aim to balance the benefits and costs of busy lifestyles. This, in turn, raises the demand for nutritious foods that are

easy to prepare, convenient and portable. Indulgent treats play a role in relaxation and enjoyment.

5. Tapping into texture

Last year’s leading trend ‘Discovery: the Adventurous Consumer’ is still prominent, with consumer demand for

something new and different being reflected in more product launches with textural claims. Consumers increasingly

recognize the influence of texture on food and beverages, allowing a heightened sensory experience and often a greater

feeling of indulgence. According to Innova Market Insights research, 45% of, on average, US and UK consumers are

influenced by texture when buying food and drinks, while 68% share the opinion that textures contribute to a more

interesting food and beverage experience. n

www.foodmagazine.eu.com issue three 2019


industry news

13

Increased spending on health benefitting functional food ingredients

market: TMR Study

According to a new study, the sales of functional

food ingredients are expected to exceed 1,900

thousand tons in 2019, and record a Y-o-Y growth

of ~ 6% in 2020. Growth of the functional food

ingredients market remains driven by a slew of

factors, which range from the rising demand for

clean label products and changing regulations in

the food and beverage industry, to the growing

awareness among consumers.

Functional food ingredients are available in various

ingredient types such as vitamins, minerals,

prebiotic & dietary fiber, probiotics, carotenoids,

proteins, and omega-3 fatty acids. Manufacturers

of functional food ingredients are customizing

these for use in certain specific applications.

Manufacturers of functional food ingredients are

also providing certifications for certain claims, such as organic, non-

GMO, Kosher, Halal, and many more.

These functional food ingredients are used in certain applications in the food and beverage industry. In the food

industry, functional food ingredients are in high demand in dairy, bakery, and confectionery products. Prebiotic

ingredients are mainly used in dairy products, and this is very popular in the Asia Pacific region especially in countries

such as China, Japan, India, etc.

Escalated demand for healthy beverages driving functional food ingredient sales

Increasing demand for healthy beverages across the globe is expected to create opportunities for players in the global

functional food ingredients market. Rising health conscious consumers have increased the demand for nutritional

bars and beverages, thus increasing the sales of functional food ingredients. Players operating in the functional food

ingredients market are expected to leverage this opportunity during the forecast period.

Due to European diets being high in fiber content, the perceived need for dietary fiber as a functional food ingredient is

low. However, other types of functional food ingredients such as proteins, prebiotics, omega-3 fatty acids, etc., are high

in demand. Products targeting specific ailments are expected to increase in terms of new product launches. Some key

players have already put forward their products into specific wellness segments, such as diabetes-friendly, digestion

enhancement, cognitive enhancement, and others. This has also increased the demand of functional food ingredients.

Market gaining traction with snackification trend

The consumption of protein-rich foods is trending among consumers. At the same time, health conscious consumers

have reduced the consumption of products that are high in carbs and sweeteners, and food that has high fat content.

Thus, high fiber and high protein food consumption has increased, thereby increasing the demand of functional food

ingredients from the food industry.

The snackification trend is increasing, and the consumption of healthy products is increasing too. This has seen

heightened product launches in the market, and food product manufacturers switching to functional food ingredients

rather than economical products that are not good for health. Functional food ingredients are available in specific

ingredient types and in mixes. The protein trend is commonly being observed in developed regions such as North

America, Europe, and Japan. This is increasing the demand for functional food ingredients in these regions.

Functional food ingredients market: competitive landscape

Some of the key players in the global functional food ingredients market are The Archer Daniels Midland Company,

BASF SE, Cargill, Inc., E. I. Du Pont De Nemours and Company, Kerry Group Plc, Corbion N.V., Tate & Lyle Plc,

AkzoNobel N.V., Koninklijke DSM N.V., Ingredion Inc., Fenchem Biotek Ltd., Jungbunzlauer Suisse AG, Dairy Crest

Group Plc, etc. n

Source: Transparency Market Research

issue three 2019 www.foodmagazine.eu.com


14 show preview: Gulfood

Gulfood Manufacturing: Saudi Outlook

Gulfood Manufacturing Dubai 2019 will take place for its new edition, 29th October to

31th October at Dubai World Trade Centre (DWTC), United Arab Emirates.

At Gulfood Manufacturing,

1,600 global solution providers

presented to you thousands of

practical production solutions

that will empower you to rise

beyond current commercial

challenges and transform your

business into a revenue making

machine. Gulfood Manufacturing

is where anyone operating

within the global F&B processing

industry meets face-to-face to get

their production challenges solved

– once and for all.

Oil revenues, agriculture, and

tourism are important economic

drivers in Middle Eastern

countries. A similarly diverse

picture in terms of growth drivers

is evident in the region’s food

and beverage market. A shift

from artisanal towards packaged

products, for example, is a major

driver of packaged food growth

in the region’s largest economy

Turkey. In the region’s secondlargest

economy, Saudi Arabia

such a shift is not visible and

growth is mainly based on greater

demand for convenient options in

line with a general trend towards

healthy eating.

Natural, healthy and functional

beverages are shaping the

beverage market

The defining trend within

beverages remains health and

wellness. In the face of an obesity

epidemic and growing rates of

diabetes and cardiovascular

diseases, consumers all over

the world are interested in

tasty, healthy and convenient

alternatives to sugar-loaded

carbonates.

This is supported by governmentled

campaigns to limit sugar

intake through beverages in

many countries. Several markets,

including Saudi Arabia, the UAE,

the UK, South Africa, and the

Philippines introduced new or

higher soda/sugar taxes, directly

affecting sales of carbonates and

boosting the market for healthier

options as a result.

RTD Beverages boost sales

The positive image of hot drinks

is also increasingly used to boost

sales of soft drinks, with RTD

coffee and RTD tea witnessing

several important introductions.

After Starbucks’ tie-up with

PepsiCo proved to be a success,

Coca-Cola made a deal with

Dunkin’ Donuts to launch Dunkin’

Donuts RTD coffee in February

2017. Inspired by Starbucks’

www.foodmagazine.eu.com issue three 2019


show preview: show preview: SupplySide Gulfood West

15

success other companies,

especially from within the dairy

sector followed suit. The UAE

based company Al Rawabi and

the Saudi dairy giant Al Othman

Group, the owner of the Nada

brand for example both launched

their own range of RTD coffees.

Packaged product growth

Dynamic growth in Sub-Saharan

Africa is the result of consumers

trading up to packaged products.

The fastest growth is visible

where there is still room to

grow consumption levels, such

as breakfast cereals, which

are still at an earlier stage of

development. Middle East and

North Africa is also set to see

rapid growth; with breakfast

cereals still niche, this is led by

growing interest in international

foods, with the large number of

expats in markets such as Saudi

Arabia and the UAE also boosting

sales of Asian staples of rice and

noodles.

Key growth sub-categories

The Kingdom of Saudi Arabia

is undergoing many changes,

including the introduction of VAT

and expat levy-taxes, in addition

to the removal of government

subsidies on staple foods. A

combination of these factors is

influencing consumer purchasing

power and forcing a shift towards

lower priced items.

New regulations come into being

The Packaged Food market,

generally including Cooking

Ingredients, witnessed a wave

of new regulations in 2018.

Governments in the Middle

East and Africa saw changes

relating to Value Added Tax

(VAT), specifically the Gulf

States and South Africa. The

Gulf States imposed VAT on

most commodities and services,

including Cooking Ingredients,

for the first time at the beginning

of 2018. In Saudi Arabia and the

UAE, VAT of close to 5% saw

consumers respond to rising

prices by seeking out the best

value for money.

Ice cream & frozen desserts

market

Sales in Middle East and North

Africa are led by Egypt and Saudi

Arabia, the two largest markets

for this category. Saudi Arabia in

particular shows strong market

growth. Ice Cream & Frozen

Desserts are growing at double

digit rates, with companies such

as Baskin Robins and Marble

Slabs opening their doors in the

Kingdom.

Private label boom

Private Label in the GCC is

expected to highly benefit from

the introduction of the discounter

concept in the region. Dukan,

the first and sole discounter in

Saudi Arabia was introduced in

2014 and has since gained strong

market share. In 2018, Landmark

group opened a discounter

called Viva in the UAE, which

is expected to expand its store

count rapidly over the coming

years. The discounter concept

appears during a time that

consumers throughout the GCC

re-think their spending habits,

as they face austerity measures,

economic restructuring processes

and the implementation of

additional taxes and costs. This

will give discounters and private

label portfolios an opportunity

to prove their superiority over

branded products in terms of

value and could lay the foundation

for a long-term private label boom

in the region.

Why visit

Gulfood Manufacturing is the

MEASA region’s biggest food

and beverage processing and

packaging industry event, which

connects you with over 1,600

suppliers showcasing the latest

F&B manufacturing business

improvement tools.

Over the course of three days,

36,000 food and beverage

manufacturers convened in Dubai

to find the latest production and

packaging solutions from 60+

countries.

Whatever you produce, Gulfood

Manufacturing helps do it faster,

cheaper and more profitably.

See how new food ingredients,

processing, packaging and

innovative technology can save

you millions.

Test-drive’ new, never-before-seen

equipment just out in the market,

and phase out the equipment that

is not working for you. n

Gulfood Manufacturing

www.gulfoodmanufacturing.com

www.foodmagazine.eu.com issue three 2019


16 show preview: Gulfood

GNT: EXBERRY ® Coloring Foods

GNT Group showcased the benefits of EXBERRY ® Coloring Foods at Gulfood

Manufacturing 2019 – with an emphasis on interaction.

Exhibiting on Booth S1-B58, under the theme of ‘Love Color’, GNT gave

visitors the opportunity to add a range of EXBERRY ® colours to clear beverage

formulations so they can assess their visual impact first-hand.

EXBERRY ® Coloring Foods deliver on appearance, performance and clean label

appeal. They are obtained from fruits, vegetables and edible plants and made

using gentle, physical processes such as pressing, chopping, filtering and

concentrating, with no chemical solvents. Fully Halal-certified, they can impart

almost any color shade to beverages and are ideally suited for industrial use.

For food and beverage companies in the Gulf region, EXBERRY ® colors

are backed by GNT’s industry-leading customer service, with full technical

support provided throughout the product development process. This ensures

product formulation (or reformulation) with Coloring Foods is as smooth as

possible.

Santhosh Thankappan, Sales Director GNT Middle East, said: “Consumers in the Gulf region are becoming

more curious about how food and beverage products are manufactured. In turn, scrutiny of product labels and

ingredients lists is intensifying.”

He continued: “Against this backdrop, plant-based EXBERRY ® Coloring Foods offer cleaner, clearer and

simpler label declarations that are aligned with the preferences and priorities of today’s shoppers.” n

gulfoodmanufacturing.com.

Sensient Flavors Europe, Middle East &

Africa ; Solutions to deliver great taste

experiences

At this year’s Gulfood Manufacturing, Sensient Flavors

Europe, Middle East & Africa presented their range of

Halal flavours and emulsions for use in beverage, dairy,

confectionery and bakery applications. Also in the spotlight

are sauces and inclusions for dairy, bakery and ice cream

products. With people around the globe becoming more

health conscious, sugar reduction technology for beverages

will be another key theme at the booth.

“Using our extensive market knowledge, we have applied our flavour and technology skillset to ensure that

our products meet the high specifications and demands of our customers and prospects in the Middle East

region,” said James Street, Marketing Director EMEA at Sensient, adding: “Working with our Colors division,

we have access to a global network of talent and deliver the best flavour and colour solutions for both new

and existing products.”

Sensient Flavors now offers a fully operational commercial and technical centre based in Dubai, ensuring

complete market coverage and a fast response to new and existing customer requests. “We understand the

importance of taste and encourage customers who are working on innovative products to talk to us about

meeting and exceeding both their own and consumer expectations,” commented James Street.

A range of samples were available to taste and review on the stand. In addition, commercial and technical

experts will be present throughout the show to assist with any delegate requests and talk about the endless

possibilities on offer. n

www.sensientflavors.com

www.foodmagazine.eu.com issue three 2019


show preview: show preview: SupplySide Gulfood West

17

GEA: Excellence at every stage

GEA presented their process expertise, technology leadership and

customer-centric services for a wide range of food processing industries.

GEA’s food processing and packaging equipment and solution lines strive to

deliver maximum performance at each stage of the journey from ingredients

to a delicious food product.

Highlights at this year’s fair included the new GEA MultiJector 2mm,

a new multi-purpose brine injector with flexible needles and the GEA

MaxiFormer for the effective production of drum formed meat. The new

and award-winning solution for in-line smoking of meat, poultry, seafood

and meal components on GEA CookStar spiral oven were demonstrated

to the Asian market for the first time. In the area food packaging, the

vertical packaging machine GEA SmartPacker SX400 were shown and

offering convenient and inexpensive means of packaging a wide variety

of convenience goods.

SmartPacker SX400

packaging machine, which

will be shown at Gulfood

Manufacturing for packing of

dates.

Having acquired the Italian Pavan Group, technology group GEA and

Pavan joined forces at this year’s Gulfood Manufacturing trade fair for

the first time. Pavan, a leading manufacturer of extrusion and milling technology

for processing diverse fresh and dry pastas, cereal-based snacks and breakfast cereals, presented its

technology know-how to booth visitors.

Likewise, attendees got to see the GEA Lab Homogenizer TwinPanda 600. The homogenizer is a small

table-top unit designed for continuous operation at high pressure and is the perfect machine for laboratoryscale,

high pressure processing of dairy products, fruit juices, liquid food, food additives and ingredients.

The RAY PP (Pilot Plant) batch freeze dryer is equally well-suited to small-scale and R&D drying of general

food products such as instant coffee, fruit, vegetables, herbs, meat, seafood and pet food, as well as

very sensitive products such as lactic acid bacteria and enzymes. The new dryer more closely mimics the

characteristics of larger industrial plants allowing more accurate scalability to full production.

In-depth knowledge-sharing and experiential sessions

GEA presented a new way of sharing its expertise and experience with visitors at the company’s booth.

Customers and interested parties were invited to book a VIP time slot – choosing from among 15 different

technology topics presented by GEA experts – which allows them to set the agenda for their personalised

in-depth knowledge session. Topics will cover GEA’s diverse expertise in food processing and packaging,

beverage, butter making, bakery and pasta extrusion and milling.

Uniform meat injection thanks to unique 2mm OptiFlex needles

The new brine injection system in the GEA MultiJector 2mm is specifically dedicated to precise turkey bacon

and poultry processing, for 700 mm wide lines. The system features two millimeter OptiFlex needles – to date

only available from GEA – which deliver a tight injection pattern, allowing for exceptional injection accuracy,

product quality and consistency. The new equipment is seamlessly integrated within the GEA SuperChill brine

chiller and the GEA MultiShaker, which removes excess brine, closes needle marks and activates proteins,

ultimately resulting in low standard deviation during production and thus increasing quality, yield and profit.

Rotary drum former with innovative step-filling technique

The GEA MaxiFormer provides very high production capacity, better consistency and significantly lower

operating costs in the production of drum formed meat such as chicken nuggets and burger patties. The stepfilling

system minimises the pressure used to fill each cavity carefully and progressively. This, combined with

its rigid drum design, reduces wastage, improves filling accuracy, creates a higher quality formed product with

excellent shape retention and minimizes down time for cleaning. Its knock-out system uses dry air at high

pressure applied only to the relevant cavities, instead of the entire drum.

Where there’s smoke, there’s flavour! – GEA CookStar with SuperHeatSmoke

The third generation GEA CookStar has evolved into a three-phase cooking concept, with the ability to cook

any product in virtually any style. Combining the double spiral oven technology with the SuperHeatSmoke, it

enables food processors to produce and brand their products with a CleanSmoke label. The smoking process

is conducted at temperatures above 100ºC and uses Red Arrow purified smoke condensate. n

www.gea.com

www.foodmagazine.eu.com issue three 2019


18 ingredients

evocore ® Treasuring the secrets of flavour

– unleashing great taste

Consumers look for great taste enjoyment in all food and drink. Encapsulating flavours protects

and delivers this great taste. evocore ® supports food and beverage manufacturers in this task,

offering the most comprehensive portfolio of encapsulation taste solutions. The evocore ® family

delivers fit-for purpose flavour performance at an attractive cost-in-use.

What benefits does

encapsulation offer to

consumers?

Taste is the number one driver

of consumer preferences in the

dynamic food and beverage

market. While food & beverage

trends evolve, great taste

continues to be the most

important repurchase driver.

Consumer’s perception focuses

on a couple of key areas and

expectations: In dry beverages,

depending on the application such

as hot or cold instant drinks or tea

infusions, consumers expect:

• full taste experience

• high flavour impact

• instant solubility & flavour

release

• consistent blend quality

• natural taste experiences

• premium natural appeal

• visual pleasing appeal

• consistent quality

• reasonable prices.

In sweet areas such as

baked goods, chewing gum,

confectionery, and chocolates,

consumers look for the following

properties:

• consistent flavour

performance

• continuous flavour release

• high flavour impact

• good and lasting taste

• visually appealing coloured

particles

• balanced taste

• natural appeal.

Encapsulation benefits for Food

& Beverage Manufacturers

As much as producers of foods

and drinks want to stand out

with their individual products

and their taste impact, they also

want flavour impact to endure and

provide a memorable experience.

Whereas liquid flavours provide

the right solution for many

applications, others require

specific characteristics to prevent

them from mingling with the

matrix, such as in teas or chewing

gums.

Consequently, the requirements

www.foodmagazine.eu.com issue three 2019


ingredients

19

of manufacturers mirror consumer

demands and add challenges to

product creation. Summarizing

the key requirements for

manufacturers, their requirement

lies in the following areas:

In dry beverages, depending

on the application, such as

hot and cold instant drinks

and tea infusions for instance,

manufacturers look for:

• enhanced flavour stability

• cost efficiency

• instant solubility

• dust-free and free-flowing

solutions

• avoiding de-blending

• flexible granule colour and

shape

• natural appearance

• invisible flavouring solutions.

In sweet areas, such as

baked goods, chewing gum,

confectionery, and chocolates,

manufacturers prefer:

• cost efficiency

• easy application in dry mixes

• sugar free carrier systems

• dust-free and free flowing

solutions

• superior price-performance

ratio

• natural flavour coated

particles

• attractive labelling

• long shelf-life

• vegan, kosher and halal.

Bringing it altogether

Encapsulation with evocore ® helps

protect great taste in food and

beverages.

It enables accommodation of

the widest variety of needs in

a demanding market by uniting

all Symrise encapsulation

technologies under one roof.

Symrise encapsulation solutions

help overcome challenges

enabling great taste and

protecting flavours during

production, transport and storage

of the final product.

evocore ® increases flavour

stability and ensures delivery of

the desired taste release while

taking into account technical

aspects and financial targets for

the end product.

www.foodmagazine.eu.com issue three 2019


20 ingredients

Symrise evocore® provides a

broad range of encapsulation

solutions that cover:

Superior flavour delivery

with the broadest portfolio

of encapsulation solutions,

pioneering technology

development

Technical expertise

with long-term in-house proven

know-how across all categories

Collaborative product creation

with tailor-made solutions for

customers’ specific technical

challenges

Technology explained

Spray drying is a method of

producing a dry powder from a

slurry (emulsion) by atomizing the

emulsion into a drying chamber

with circulating hot air.

A fine powder is produced,

which might have poor flowing

properties. The fine powders

generated by these kinds of single

stage dryers can in an advanced

process be recycled to the top of

the spray drying chamber, where

they come

Four areas of

expertise define

the evocore ®

encapsulation

platform

evocore® is a family of

encapsulation solutions that

delivers fit-for-purpose flavour

performance for foods and

beverages at an attractive

cost-in-use.

It protects great taste all

the way from production to

consumption – unleashing

delicious taste at exactly the

moment the consumer wants it.

in contact with the atomized

emulsion. This rewetting of the

particles causes sticky surfaces

which during the transportation of

the particles inside the chamber

lead to an agglomeration. By

this 2-step process, fine powder

is agglomerated to form larger

particles that are less dusty and

free-flowing.

Spray granulation in the

fluidized bed permits liquids to

be directly made into free-flowing

granulate with specific product

properties. Liquids containing

solids, such as solutions,

suspensions or melts, are sprayed

into a fluidized bed system. Due

to the high heat exchange, the

aqueous or organic solutions

evaporate immediately, and the

solids form small particles as

starter cores.

These are sprayed with other

liquids which in turn, after

evaporation, form

a hard coating around the starter

core. This step is continuously

repeated in the fluidized bed so

that the granulate grows layer by

layer like an onion. Alternatively,

a defined volume of suitable

starter cores can be provided.

In this option, the liquid only

serves as a vehicle for the solids

that are being applied. This

process variant is often used in a

continuous fluidised bed system

with air-classifying discharge.

Through the continuous removal

www.foodmagazine.eu.com issue three 2019


ingredients

21

In other news

Symrise has invested in its location in the Indonesian capital Jakarta. The company officially opened the

expanded innovation center on October 10, 2019. With this modern facility, Symrise can develop creative

solutions for fragrances, cosmetics, food and beverages. These applications are specifically tailored for

the Indonesian market and can directly be presented to customers on site. Diana Food, the natural solution

provider, is also using the facility to engage with customers in one location to extend its footprint in Indonesia.

Symrise invested a total of around 3 million in the innovation center. “With our expanded location in Jakarta,

we are emphasizing the importance of the Asian region for our company. Indonesia is already a key market

today and will continue to be so in the future. Over the past ten years, we have more than doubled our sales

and generated an annual growth rate of around eight percent,” says Dr. Heinz-Jürgen Bertram, CEO of

Symrise. Indonesia is the largest economy in Southeast Asia. The proportion of middle-income groups is rising

and purchasing power is steadily increasing

Accordingly, Symrise has significantly increased the innovation and laboratory capacities for taste, scent

and care. The perfumers have access to application laboratories with a wide range of modern test and

evaluation equipment. The space for technologists in the Flavor division has more than doubled. In the new

center they will extend the development of flavorings for the local market, for example, solutions for beverage

applications, sweet goods, and savory products. The results can be evaluated with the latest technologies as

well. The team can also present final products to their customers directly on site.

Through the expansion Symrise has almost doubled its profile in Scent & Care and Flavor with application

possibilities for fragrances, cosmetic ingredients and flavorings for beverages, sweets and savory products.

Dr. Bertram and additional management representatives have traveled to Jakarta for the opening ceremony,

highlighting the region’s strategic relevance for the Company.

Indonesia: Strategic raw materials and sustainability-oriented consumers

“Consumers in Indonesia as well as Southeast Asia are increasingly looking for sustainable products and

have a strong focus on their health and well-being,” says Dr. Bertram. “At the same time, we have early on

realized how important the access to strategic raw materials is. Most of our products are based on natural raw

materials. Many of them come from Indonesia, such as aromatic patchouli and cloves.”

Patchouli, for example, is grown on the Indonesian island of Sulawesi. Symrise maintains sustainable

partnerships with local farmers there. This gives the company direct access to sources of valuable raw

materials. It also contributes to the effective protection of ecosystems and to the improvement of life in local

communities.

Using local developments for unique creations

In the three Flavor, Scent & Care and Nutrition segments, Symrise is represented at around 100 locations

worldwide with more than 30,000 products. First and foremost, the company pursues a common goal in all

regions: to develop locally. This is also the case in Indonesia. “For example, the characteristic Asian ingredient

ginger is found in foods, drinks, fragrances and cosmetics,” says Dr. Bertram. “We develop and manufacture

successful flavorings, fragrances, cosmetic ingredients and nutritional solutions for Indonesian companies and

consumers. Going forward we will be better positioned to significantly accelerate product development for our

local customers in Indonesia.”

of the finished granules from

the drying room, the amount

of particles in the fluidised bed

remains constant.

Hot melt extrusion involves

mixing a flavour with molten sugar

in the hot zones of the extruder.

The mixture is then cooled down

to become a molten carbohydrate

matrix in the cooling zone, forced

through a die plate and cut into

defined pieces. Extruded flavours

have greatly improved shelf-life,

as they are captured in a frozen

molten mass, which is an ideal

glassy matrix.

In the drip casting technology,

the flavour to be encapsulated

and the solution of the shell

material are forced simultaneously

through a special co-extrusion

nozzle. The droplets are falling

into a hardening bath where

cross-linking of the shell-material

occurs. It is also possible to

produce beads with the core

material being homogeneously

dispersed within the matrix

material fluid nozzle system. n

Symrise AG

www.symrise.com

www.foodmagazine.eu.com issue three 2019


22 ingredients

Fermentation is the mother of plant-based

invention

An age-old tradition is enabling the rise of plant-based fermented foods. For manufacturers, it’s a

well-timed opportunity to draw on ethnic specialities and create novel categories with a delicious

taste and a healthy glow.

Everyone in the food industry

knows by now about the cometlike

rise of fermentation to

the status of hot food trend.

Previously just a key step in

the processing of yoghurt,

cheese, cured meat and the like,

fermentation has moved out of

the shadow of popular products

and become a star in its own

right. Along the way, it’s also

reminded us about fermentation’s

natural place in consumer diets

for thousands of years, making

it the heart of countless ethnic

specialities.

Until recently, products such

as kefir, kimchi and kombucha

were virtually unknown outside

the regions where local people

have made and relied on them

for generations. Today, as new,

innovative fermented products

burst onto the market daily, these

and many other artisanal staples

have started to move out of

their regional niche and attract

mainstream consumer awareness.

Across social media, fermentation

is on everybody’s lips.

What this means to industrial

food manufacturers is that

fermentation holds massive

opportunities – to expand and

strengthen existing brands

and to be first-movers with

innovative new products. Through

fermentation, manufacturers can

make a differentiated response to

two of today’s top food and health

growth drivers: digestive wellness

and plant-based diets. The only

potential barrier to market entry

is whether they have the right

www.foodmagazine.eu.com issue three 2019


ingredients

23

knowhow and tools to do it.

Roots in digestive health

In its annual trend forecast

for food, nutrition and health,

New Nutrition Business put

fermentation right up there for

2019, highlighting consumers’

strong interest in exciting product

offerings that match their health

beliefs. This demand is broadly

inspired by restauranteurs,

bloggers and journalists, who

share their experiences with

fermentation and fermented

products via social media

channels. Food manufacturers are

responding to suit through their

own product development.

Ingredient supplier DuPont

Nutrition & Biosciences has

been following the growing

fermentation market closely. Here,

strategic marketing manager

for beverages, Leonardo Rubio

Anselmi puts a firm finger on the

digestive wellness trend as the

starting point for the fermentation

movement.

“Since the food industry

started to talk about probiotics,

consumers have learned to

associate gut bacteria with

something that is good for them.

Fibre has also been advocated as

important to digestive wellness,

especially because most of us

don’t eat enough.

“While, in the EU, rulings by the

European Food Safety Authority

have made it difficult to base a

digestive health claim around a

probiotic culture, consumers have

generally come to recognise the

healthy halo around fermentation.

It is this recognition that drives

the sales of a product like

kombucha, which is a fermented

tea.

“If it were possible to make more

nutritional or health claims on

the packaging, then it is very

likely that kombucha would move

even faster into mainstream

consumption,” Anselmi suggests.

A resourceful tradition

For centuries, fermentation

was merely a simple means of

preserving fresh produce beyond

the end of the harvest. In South

Korea, the art of producing

fermented kimchi, for example,

began with a basic need to

preserve vegetables and secure

a safe supply of food during the

cold winter months. Kimchi has

since become so much part of the

local food culture that even now,

when food is ample all year round,

this spicy fermented vegetable

dish is still served with almost

every traditional South Korean

meal.

As more

manufacturers turn

their attention to

developing plantbased

fermented

products, a mix of

trends around dairy

alternatives and

sugar reduction can

create a confusing

picture about what

consumers actually

want

Fermentation continues to play

an important role in turning local

produce or even food waste, such

as fruit and vegetable peel, into

an affordable and safe source

of nutrition – contributing to

more sustainable use of scarce

resources. Nevertheless, it is

the health aspects that today

are driving the mainstream

development of kimchi and other

ethnic fermented foods.

“In addition to the strong

association with probiotics, we

know from market research that

consumers increasingly perceive

fermented foods and beverages

as natural, clean label and a rich

source of nutrients,” Anselmi

explains.

“As more products are launched,

consumers are learning as well

that fermentation can turn a

less palatable plant base into

a convenient, delicious and

nutritious product. Fermented

beverages, in particular, meet

the consumer desire for healthy

refreshment.”

What the consumer wants

However, as more manufacturers

turn their attention to developing

plant-based fermented products,

a mix of trends around dairy

alternatives and sugar reduction

can create a confusing picture

about what consumers actually

want.

DuPont senior fresh fermented

dairy specialist Kirsten Lauridsen

relates an experience from a

recent major trade fair.

“We always take a few concept

samples for visitors to taste at

such events. In this case, we

had brought along a fermented

oat snack. While we found that

representatives from dairy

companies rejected the snack

because it tasted too little like a

standard yoghurt, consumers who

visited our stand were extremely

positive about it.

“So the question is whether socalled

dairy alternatives need

to have a dairy taste? Or are

consumers more than happy

to taste the plant base? It’s

important to have this interaction

with consumers to find out.”

Beverage manufacturers could

ask themselves a similar question

when developing new soft drinks

with a low sugar content. Is

the best approach always to

reproduce the familiar taste of a

well-known brand using a sugar

alternative? Or is there a strong

business case for developing

plant-based fermented beverages

that have a natural fizz of their

own? The rising popularity of

kombucha, which is both lightly

effervescent and naturally low

in sugar, suggests that the

fermented route could be a good

way to go.

Learning from ethnic practices

At the DuPont application labs,

www.foodmagazine.eu.com issue three 2019


24 ingredients

principal application specialist

Jane Whittaker has spent quite

some time exploring plant-based

fermented specialities from

many pockets of the world. In

all cases, such specialities are

made using traditional methods

that have remained unchanged

for generations. Today, many are

them are still solely produced by

hand.

The bacterial strain or culture that

enables the fermentation process

is often naturally present on the

plant base or in the atmosphere

where these ethnic products are

made.

“Just as the first cheese

production depended on

bacteria in the milk, plant-based

fermentation draws on the wild

cultures that live on grains,

vegetables or fruit. The base

material has a lot of influence on

how cultures grow. This means

the typical fermentation time for

handmade ethnic products is very

long - sometimes several days –

and there is high taste and texture

variability from batch to batch,”

Whittaker says.

Examples include mageu, a

traditional South African nonalcoholic

drink made with

fermented maize; the fermented

ryebread drink from Russia known

as kvass; and kanji, a sour and

salty drink based on carrots and

beetroot and native to India.

Similar to kanji, şalgam from

Turkey is based on purple carrot

juice.

“Rye, maize and carrots are

obvious, locally grown bases

in these countries and contain

sufficient carbohydrates to

feed the fermentation process.

Other plant bases are more of

a challenge, such as the black

tea used in kombucha, which

may need supplementing with

nutrients to get fermentation

started,” Whittaker adds.

From handmade to industrial

Finding the right culture is,

she says, the major issue for

industrial manufacturers who

attempt to upscale production

of these artisanal specialities on

commercial processing lines.

“There are thousands of culture

species out there, and many

manufacturers start out by

trying a standard dairy culture.

Lactobacillus plantarum, for

example, is known to like a plantbased

environment. But, in order

to select the right culture for the

product you want to make, you

have to understand what’s in the

base material and how to get the

right flavours and textures.”

Compared to milk, plant bases

often have a more complex

carbohydrate composition,

making them difficult to ferment.

Carbohydrates also vary

depending on when and where

plant raw materials are harvested.

The addition of sugar can help the

culture get underway – or honey

for those who prefer an ingredient

with a more natural image.

One major benefit

is the possibility to

standardise batch-tobatch

quality, ruling

out the natural

variations that arise

in artisanal kitchens

so the final product

is consistently in

line with consumer

expectations

The practical advantages

If manufacturers can get

the recipe right, there are

some practical advantages

to developing artisanal plantbased

specialities for industrial

production. One major benefit

is the possibility to standardise

batch-to-batch quality, ruling

out the natural variations that

arise in artisanal kitchens so the

final product is consistently in

line with consumer expectations.

Another is speed, facilitated by

the steadily improving availability

of commercial cultures for new

fermented innovations.

Whittaker explains: “Fermentation

by commercial cultures usually

takes less than eight hours,

compared to two or three days in

artisanal fermentation processes.

Because these cultures are well

defined, we know how much acid

they produce over time and when

to adjust temperature to stop

their growth, so every batch has

a uniform taste and texture. In

addition to that, a shorter, wellcontrolled

fermentation process

is necessary to ensuring a

longer, safe shelf life for the final

product.”

Of course, after generations

of being accustomed to the

fluctuating sensory quality of a

locally produced product, there

are consumers who miss this

variation in industrial brands.

Some manufacturers rotate

between a range of cultures to

provide this authentic variety.

Fine-tuning texture

Although the cultures define the

characteristic taste and texture

of fermented products, there

may be a need to fine-tune and

stabilise the texture further.

Drawing on her dairy experience,

fresh fermented specialist Kirsten

Lauridsen explains how the right

stabiliser – an ingredient that

may itself be produced through

fermentation – can make an

important difference.

“In milk, you have the natural

content of fat and protein to

give the desired viscosity to a

yoghurt. But, if you take a rice

or almond base, the protein

composition will result in a much

thinner consistency. Following

fermentation, there may also be

some unfermented particles of

the base raw material that will

form a sediment. These textural

issues are easy to avoid using a

good choice of stabiliser.”

Great sensory opportunities

The great potential to take an

ethnic speciality and spin it into

www.foodmagazine.eu.com issue three 2019


ingredients

25

a new sensory innovation is one

of the truly exciting opportunities

that the fermented trend

presents. In the UK, consumers

are already enjoying nextgeneration

kombucha, based on

fermented black and green tea

that is then blended with juice,

flavours and spices. Addition of

a known probiotic culture may

enhance the healthy halo even

further.

Another possibility is to indulge

a regional fascination with

a particular raw material or

local dish and experiment with

fermented formats that combine

the appeal of something familiar

with a tantalisingly novel

mouthfeel and often milder taste.

Manufacturers, who dabble in

this way, may find themselves

transforming an everyday food

into an innovative new category.

“In the Nordic region, oats are

widely consumed on a daily

basis. Through fermentation, it is

possible to develop flavour notes

that give consumers a completely

Through

fermentation, it is

possible to develop

flavour notes that

give consumers a

completely new

experience

new experience. In Sweden and

Finland, manufacturers have

already launched many fermented

oat products on the market,”

Lauridsen remarks.

“In countries like Spain and

Greece, on the other hand,

new fermented products reflect

the regional preference for

almonds and coconut. All these

developments coincide with the

growing consumer demand for

foods that are more sustainable

and free of allergens, such as

lactose, milk or soya.”

Moving out of obscurity

As New Nutrition Business

highlights in its 2019 trend

forecast, industrial manufacturers

who focus on fermentation are

doing a good job of moving ethnic

foods out of obscurity and turning

them into convenient and healthy

products with mainstream appeal.

Plant-based raw materials provide

inspiration for more innovation at

every turn.

In the face of a largely mature

probiotic dairy market in Europe

and the US, the timing of the

plant-based fermentation trend

could hardly be better. And it

is still just the beginning. As

consumer purchasing habits

reflect a growing concern for

health and how we can make the

best possible use of the Earth’s

resources, fermentation is the

glimmer on the horizon that

can meet multiple needs. The

stars are all lined up to make

fermentation a long-lasting

trend. n

DuPont Nutrition & Biosciences

www.dupontnutritionandbiosciences.com

www.foodmagazine.eu.com issue three 2019


26 ingredients

Cargill and IFC announce Coop Academy 2.0

to empower cocoa producing cooperatives

Cargill and the International Finance Corporation (IFC) have renewed their partnership, allowing

the organizations to introduce new initiatives to strengthen cocoa producing cooperatives and

their communities, including Coop Academy 2.0. The renewed partnership will add 40 additional

cooperatives to the academy, bringing the total to 120 cooperatives reached through training and

tools to improve their cocoa business, improve sustainability and increase profitability.

We combine 154 years

of experience with

new technologies

and insights to serve

as a trusted partner

for food, agriculture,

financial and

industrial customers

in more than 125

countries. Side-byside,

we are building a

stronger, sustainable

future for agriculture

The Cargill Coop Academy, first

established in 2013, was the first

of its kind in the cocoa sector.

The model provides cooperative

leaders with the management

skills to improve daily operations

of their organizations, leading

to a more professional, efficient

and successful business. In 2014,

Cargill partnered with IFC and

others to scale the program

to reach over 350 cooperative

leaders.

Lionel Soulard, managing director

of Cargill Cocoa & Chocolate

in West Africa, said “The

cooperative model has proven

to be an exceptional method to

bring cocoa farmers and their

communities lasting benefits. By

gaining invaluable skills and tools

to professionalize their business,

we see them independently

driving impactful sustainability

projects that bring meaningful

change to their communities and

the cocoa sector at large.”

The renewed partnership,

supported by the Private

Sector Window of the Global

Agriculture and Food Security

Program (GAFSP), will introduce

an improved Coop Academy

2.0 program. An additional 40

cooperatives, will have access

to training in capacity building,

management and governance,

adding to the 80 cooperatives

already enrolled in the program

will feature updated training

with an even stronger focus on

digitalization and traceability,

based on learnings from the first

phase, to provide cooperatives

stronger data and analytics to

inform critical business decisions.

The digital program will provide

35,250 farmers with access to

a digital payments platform,

enabling utilization and access

to digital financial services.

Measurement and benchmarking,

using a tool developed by IFC and

SCOPEInsight, an independent

agricultural assessment agency,

will measure the impact and

increase business opportunities

for over 125,000 farmers. It will

benchmark activities such as

operations, sustainability, financial

and internal management, with

the purpose of assessing how

increased leadership capacity

results in improved management

of the cooperatives. Cargill

is using digital technologies

like these to strengthen the

transparency of its own cocoa

supply chain.

Coop Academy 2.0 is also

adding training and support fully

dedicated to women’s groups,

with the aim of coaching 250

women leaders. The initiative will

also include tools and resources

to help 3,000 women setup

income-generating activities, to

raise the earning potential of their

www.foodmagazine.eu.com issue three 2019


ingredients

27

families and build the economic

viability of their community.

Aliou Maiga, IFC Director

for West and Central Africa,

said, “Through our partnership

with Cargill, IFC is committed

to the long-term growth and

sustainability of Côte d’Ivoire’s

cocoa industry. This program

deepens our support for

smallholder farmers and helps

introduce agricultural best

practices and innovative financial

services to help Cote d’Ivoire

remain the world’s top cocoa

producer.”

Partnerships like the Cargill-

IFC initiative are imperative

to create a more sustainable

cocoa supply chain. These

efforts are part of Cargill Cocoa

& Chocolate’s Transformation,

Together ambition, using the

power of partnerships to achieve

our sustainability targets and

accelerate sector transformation

in a way that could not be done

alone.

About Cargill

Cargill’s 160,000 employees

across 70 countries work

relentlessly to achieve our

purpose of nourishing the

world in a safe, responsible and

sustainable way. Every day, we

connect farmers with markets,

customers with ingredients, and

people and animals with the food

they need to thrive. We combine

154 years of experience with new

technologies and insights to serve

as a trusted partner for food,

agriculture, financial and industrial

customers in more than 125

countries. Side-by-side, we are

building a stronger, sustainable

future for agriculture.

About Cargill’s global cocoa and

chocolate business

Cargill Cocoa & Chocolate

provides high quality cocoa and

chocolate more sustainably

throughout the world and brings

our customers peace of mind,

integrity and excitement. With

balanced efforts on security of

supply, sustainability projects

and sensory expertise, we create

a wide range of outstanding

standardized and custom-made

products and services. In addition,

we provide our customers with

extensive market knowledge.

We grow a robust, fair and

transparent supply chain, from

bean to bar, eager to continuously

shape industry standards. To

ensure a more transparent supply

of quality cocoa beans, Cargill

established our own sourcing and

trading operations at origin in

Brazil, Cameroon, Côte d’Ivoire,

Ghana and Indonesia. Our Cargill

Cocoa Promise underlines our

commitment to enable farmers

and their communities achieve

better incomes and living

standards. Our team of 3,600

passionate cocoa and chocolate

experts work across 54 locations

and are part of Cargill’s 160,000

colleagues around the world.

About IFC

IFC – a sister organization of

the World Bank and member

of the World Bank Group – is

the largest global development

institution focused on the private

sector in emerging markets.

We work with more than 2,000

businesses worldwide, using our

capital, expertise, and influence to

create markets and opportunities

where they are needed most. In

fiscal year 2019, we delivered

more than $19 billion in longterm

financing for developing

countries, leveraging the power

of the private sector to end

extreme poverty and boost shared

prosperity.

The Global Agriculture and Food

Security Program (GAFSP) is

a multi-donor global program

focused on increasing agricultural

productivity for smallholders

as a way to reduce poverty

and increase food and nutrition

security. The GAFSP Private

Sector Window, managed by

IFC, provides long- and shortterm

loans, credit guarantees,

and equity as well as technical

assistance to private sector

companies and financial

intermediaries in eligible IDA

countries to improve productivity

growth, deepen farmer’s links to

markets and access to finance

and increase capacity and

technical skills. It is supported

by the governments of Australia,

Canada, Japan, the Netherlands,

the United Kingdom and the

United States. n

Cargill Cocoa & Chocolate

www.cargillcocoachocolate.com

International Finance Corporation (IFC)

www.ifc.org

www.foodmagazine.eu.com issue three 2019


28 ingredients

Introducing Energy 4.0 functional

Sunfiber ® Cola

Collaboration partners SINALCO, SWEETHOUSE and health-promoting ingredients expert TAIYO

have launched their second beverage concept – a functional Energy 4.0 cola that’s sugar-free and

enriched with guar bean dietary fibers.

Classic soft drinks, colas

and energy drinks are still

in vogue. However, they

all contain a lot of sugar

(Energy 1.0) and caffeine

(Energy 2.0) that stimulate

the nervous system to

produce more energy. Now

that these two energy

sources have lost their

mass appeal, the sugarsweetened

soft drinks

market is under threat.

Sunfiber ® Cola is sugarfree.

Sweetened with the

innovative ingredient,

Qorus® Dolce, from

SWEETHOUSE,

Sunfiber® Cola closely

mimics the taste and

mouthfeel of the sugarsweetened

original.

It displays a natural,

sugar-like profile with

no aftertaste and allows

for calorie-free pleasure

without noticeably raising

blood glucose levels.

Secondly, Sunfiber ®

Cola contains TAIYO’s

100% natural guar bean

Sunfiber ® . This dietary

fiber is absolutely

tasteless, odourless and

water soluble, and has

no effect on the taste,

mouthfeel or appearance

of the end product.

Dietary fiber and energy

The dietary fiber in

Sunfiber ® Cola is

fermented by bacteria

in the large intestine

to provide a form of

sugar-free slow-release

energy. Broken down

into short-chain fatty

acids (SCFAs), which

are absorbed by the

mucosa and into

the bloodstream, its

Energy 4.0 effect is

induced by activating

AMPK (adenosine

monophosphate

kinase), which

stimulates the

production of ATP, the

body’s main cellular

energy molecule.

Normally, AMPK

is activated during

exercise or by fasting,

which is why we feel

energized after a

workout or 2–3 days of

not eating. Conversely,

it’s inhibited by alcohol

and its functionality

decreases with age.

However, AMPK

can be activated by

natural ingredients

and nutrients such as

green tea polyphenols,

curcumin or dietary

fibers. As such, a

light meal that’s rich

in dietary fiber may

actually be more

energizing than a high

calorie dish with lots of

sugar and fat. At the

same time, Sunfiber ®

also has a satiating,

appetite-inhibiting

www.foodmagazine.eu.com issue three 2019


ingredients

29

effect and enhances digestion

and the growth of good bacteria

in the gut.

Today, considering that one

in three adults worldwide is

overweight (IHME, 2015) and

more and more young people are

struggling with obesity problems,

Sunfiber ® Cola can both

increase fiber uptake and reduce

calorie intake – both of which

are associated with a weightreducing

effect and were recently

confirmed in a crossover study

with 32 healthy volunteers.

Divided into three groups (no,

Sunfiber ® -free or Sunfiber ® -

containing beverages),

participants were asked to

consume two drinks per day

between breakfast and lunch for

two weeks with a washout phase

between phases. Results showed

that drinking Sunfiber ® -containing

beverages significantly increased

feelings of satiety and reduced

the energy intake of the next

meal by 70–100 calories.

Sunfiber ® Cola was presented for

the first time at the “Innovation

in Non-Alcoholic Beverages

Congress” event in London, UK,

in September 2019. The product

is commercially available at New

drinks.com (https://www.newdrinks.com/sunfiber)

and more

beverage concepts with other

health ingredients are already

under preparation.

Sugar-free and high

in fiber, the new

Energy 4.0 cola from

TAIYO, SINALCO

and SWEETHOUSE

boosts enzymatic

energy production

and offers multiple

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

Taiyo GmbH

www.taiyogmbh.com

KEEPING YOU UP TO DATE

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THANK YOU.

www.foodmagazine.eu.com issue three 2019


30 ingredients

Natural appearance is skincare consumers’

top goal

We’re frequently told to ‘love the skin we’re in,’ but how often do we really practice that? Over

the years, Lycored has come to realise that maintaining skin health and wellness is a lifelong

journey that begins on the inside, the home of our ‘inner glow.’ We created our ingestible skincare

research and our proprietary carotenoid blends with that notion in mind.

It’s also a philosophy we work

hard to share with consumers.

Our #rethinkbeautiful initiative

aims to challenge traditional ideas

of beauty and help people build

an emotional connection with the

concept of beauty-from-within.

And in helping educate them on

the critical role nutrition plays

in skin health and appearance,

we hope to support the growing

ingestible skincare category.

The other side of the coin is that

we are committed to helping our

industry partners understand and

tap into consumers’ attitudes to

beauty. This report takes a deep

dive into current trends in beauty

and skincare. It presents new

findings on consumers’ skincare

goals, with a particular focus on

the concept of a ‘healthy glow’.

Since we published

‘Beyond Skin Deep’,

ingestible skincare

has continued to

flourish, both in

established markets

such as Asia, and

newer ones such as

the Americas.

www.foodmagazine.eu.com issue three 2019


ingredients

31

The mainstreaming of ingestible Demand for natural beauty

skincare

products is not confined to North

America. In the UK, the certified

In 2017, Lycored published

organic and natural beauty

‘Beyond Skin Deep’, an

market grew by 14% in 2018,

exploration of consumers’ deepest

well above the level of growth

held attitudes towards skin health

in the country’s wider wellbeing

and beauty. One of the report’s

market.

key findings was that ingestible

8 Meanwhile, Asia’s share

of the global natural cosmetics

skincare had firmly established

market is predicted to rise.

itself as a mainstream category.

9

The research that underpinned Furthermore, the tendency

the report found that two thirds to prefer natural skin care

of consumers saw the idea of products skews towards

taking a supplement for skin younger consumers, which is

health or beauty as normal, while expected to lead to increased

43% of millennials had used an consumer demand. 5 In 2017,

oral product to benefit their skin 43% of American facial product

health at some point.

users aged between 18 and

34 had used skincare products

New developments in beauty

containing natural ingredients.

and skincare markets

10

Other research shows that the

Since we published ‘Beyond percentage of consumers who

Skin Deep’, ingestible skincare purchase organic or natural

has continued to flourish, both beauty or personal care products

in established markets such as decreases with age. Among

Asia, and newer ones such as the Generation Z, the figure is 73%,

Americas.

dropping to 70% for millennials,

Nutrition Business Journal

67% for Generation X, and 61%

identified beauty-from-within as for baby boomers. 6

a top dietary supplement product

trend for 2019 and predicted that

the category could be worth more At Lycored, we

than $1 billion by 2020. 2 A focus set out to explore

on skin wellness via supplements

how consumers

was also a consistent theme in

understand it, what

consumer-facing articles on key

skincare trends for 2019 3 , with they see as the

one remarking that ingestible most effective way

beauty supplements had “turned to achieve it and,

morning smoothies into legitimate more broadly, which

skincare products.” 4

skincare goals are

Meanwhile, in the two years since most important to

‘Beyond Skin Deep’, other trends

them.

in beauty and skincare markets

have gained importance:

It is clear that the beauty

1. The importance of naturality

industry has responded to

Research has shown that one in the growing call for naturality.

every two (50%) American skin Names of new brands that

care consumers want products launched in 2018 included ‘Love,

that are all-natural or free from Beauty & Planet’, ‘Nature Box’,

synthetic chemicals 5 , with 68% ‘Seed Phytonutrients’, and ‘La

buying at least some natural or Provençale Bio’. Retailers such

organic products. 6 Reflecting that, as Space NK have devoted

US sales of ‘natural’ personal shelf space to products that are

care and beauty products were free from undesirable chemical

worth more than $1.5billion in ingredients. 11 Increasing numbers

2017. 7 of brands, including big ones

like L’Oreal Garnier, have

applied for accreditation, such

as Soil Association COSMOS

certification, that allows them to

display their natural credentials.

The number of products in Europe

with COSMOS organic or natural

certification doubled in 2018 to

10,000. 12

2. Blurring boundaries

The underlying reason for the

growth of ingestible skincare

is that boundaries between

health and beauty are blurring,

with consumers adopting an

increasingly holistic approach.

One commentator calls the trend

‘essentially ‘360 degree’ beauty –

focussing as much on what we put

in our bodies as on them’, noting

that “Consumers today are much

more aware of the links between

inner balance and wellbeing and

the positive effect that has on

external beauty.” 13

Another boundary that is

becoming less distinct is the one

between food and supplements.

In a trend that Mintel calls

‘Gastronomia’, more and more

skincare products contain

food ingredients. The research

company identifies a “surge of

face and neck care launches in

the UK and the US that mention

food” and notes that consumers

who ‘have already switched on to

‘inside out’ beauty will be more

ready to accept the ‘outsidein’

beauty potential of using

nutritious food ingredients in

facial skincare.’ 14

3. Holistic regimens

The mainstreaming of beautyfrom-within

has resulted in a new

phenomenon – the combination

of topicals and ingestibles as part

of a holistic strategy. At Lycored,

we are increasingly approached

by companies seeking to add

ingestible products to their topical

ranges.

Many have taken the holistic

approach a step further, creating

combinations of ingestibles,

serums, masks, and even medical

www.foodmagazine.eu.com issue three 2019


32 ingredients

devices to offer a comprehensive,

‘twincosmetic’ package for all

beauty and skincare needs. 15

At the same time, many

supplement companies

specialising in skin health are

starting to add topical products,

and there has been an injection

of innovation into the market. As

one commentator has noted:

“2018 saw a boom of beauty

supplements from skin care

brands and vitamin makers alike.

Now, innovative startups are

refining the options – formulating

and marketing teas, tinctures,

mix-in powders and pills to ensure

beauty-from-within outlives the

trend and becomes a regular part

of consumer skincare routines.” 16

Whatever the background

of your business, the holistic

approach has clear benefits. For

traditional topical manufacturers,

the addition of ingestible

offerings allows them to tap

into the growing popularity of

beauty- from-within, and to

overcome perceptions that topical

products offer only short-term or

superficial benefits. For producers

of ingestibles, being able to offer

a topical solution helps increase

appeal to consumers who expect

instant results.

A healthy glow: The new ‘end

goal’ for consumers

A ‘healthy glow’ is an increasingly

sought-after goal for users of

skincare products, both topical

and ingestible. Its importance

is clear from much consumerfacing

beauty writing. According

to Vogue in 2019, “A radiant,

glowing complexion has

surpassed the perfect cat-eye

flick or flawlessly-applied red lip

as the end goal of many of our

beauty routines.”17 One recent

article titled ‘Here’s Exactly What

Meghan Markle Does for Glowing

Skin’ included the word ‘glow’ 24

times. 18

And one writer has gone so far as

to tell Cosmopolitan:

“One of the things I want most in

life...is glowing skin.” 19

What does Glow actually mean?

New consumer insights from

Lycored

Despite this, there is no one

single definition of what ‘glow’

actually means. At Lycored, we

set out to explore how consumers

understand it, what they see as

the most effective way to achieve

it and, more broadly, which

skincare goals are most important

to them.

Our research revealed

very high awareness

of the importance of

nutrition in achieving

a healthy glow.

Lycored sought the views of over

500 consumers in six different

countries. A total of 507 people

in the UK, US, France, China,

Japan and Korea were surveyed

online between 21st and 26th

February 2019. All had purchased

a skincare product (either a

topical or a supplement for beauty

or skin health) over the previous

12 months.

What do skincare consumers

want?

First we presented respondents

with a list of eight possible

skincare goals (a healthy glow,

natural appearance, radiance,

smooth texture, youthful

appearance, even complexion,

reduced redness and overall/

holistic wellness). They were

asked to choose the five they

most wanted to achieve in their

own skincare regimes and to rank

them in order of importance.

The goal that scored highest was

‘natural appearance’, which was

important to 77% of consumers,

with 22% ranking it in first place.

Interestingly, men were slightly

more likely than women to rate

naturality as an important skincare

goal (82% compared to 74%).

The next most important goal

was smooth texture, which 76%

of survey respondents ranked in

their top five, followed by healthy

glow (72%), youthful appearance

(64%), even complexion (61%),

overall/holistic wellness (56%),

radiance (53%) and reduced

redness (37%).

The findings confirm that

‘glow’ is a key goal for skincare

consumers, and also suggest

that they are more likely to

use the term than ‘radiance’.

The results are also in line with

previous research on the growing

importance of naturality and

the diminishing appeal of simply

appearing younger. As one

commentator has put it:

“The trend to aspire to [look]

ten years younger is gradually

being eclipsed by the desire for a

healthy, natural, youthful glow.” 20

This is also a key finding

for manufacturers sourcing

ingredients for skincare products,

because a consumer who is

focused on achieving naturality

is also likely to want products

containing natural ingredients.

A holistic understanding of glow

Another key finding was that

consumers understand ‘glow’

in very holistic terms – as a

quality with emotional and mental

elements as well as physical

ones. When asked which words

they most associate with the idea

of a healthy glow, almost

half (47%) of our survey

respondents picked “overall/

holistic wellness”, not far behind

physical characteristics such

as smooth texture (56%) and

even complexion (51%). More

than a third (34%) said mental

or emotional wellness was one

of the terms they associated

with a healthy glow, and almost

all (97%) agreed with the

statement: “Good mental and

emotional wellness is a necessary

component to achieve a healthy

glow.”

www.foodmagazine.eu.com issue three 2019


ingredients

33

Interestingly, consumers in

Asian countries were particularly

likely to see glow this way.

Three quarters (75%) of survey

respondents in China, 56% of

those in Japan and 51% of those

in Korea associated the idea

of a healthy glow with overall

or holistic wellness, compared

with 36% of those in the UK and

France and 38% of those in the

US. Similarly, consumers in China

and Japan were significantly

more likely than those in other

countries to say that overall or

holistic wellness was a goal they

wanted to achieve from their

skincare regime.

The respondents were also asked

where they thought a healthy

glow comes from. One in five

(22%) said it was most likely to

come ‘from within’, higher than

the number who said it is most

likely to come from external

factors, for example applying a

skincare product topically (15%).

However, the majority (64%)

said a healthy glow is most likely

to come from a combination

or balance of both ‘within’ and

‘external’ factors.

Sleep and nutrition – the secrets

to glowing skin

Our research revealed very high

awareness of the importance

of nutrition in achieving a

healthy glow. Almost all (98%)

respondents agreed with the

statement ‘Good nutrition is

necessary to achieve a healthy

glow.’ And when they were asked

which five factors (from a list

of ten) were most likely to give

them a healthy glow, the second

highest score was for healthy

diet/nutrition, which was picked

by 65% of survey respondents,

second only to getting the right

amount of sleep (66%).

Both sleep and nutrition ranked

higher than skin factors such

as hydration (56%), skincare

products applied physically to the

skin (39%) and exercise (36%).

A statistically

significant decrease

in erythema

formation was

observed in the

group taking

Lycoderm

compared to the

placebo group

We then asked respondents to

rank four foods in order of how

likely they thought they were to

give their skin a healthy glow.

Those rich in Vitamin E, such as

almonds and sunflower seeds,

were ranked highest, with 79% of

respondents placing them in their

top two.

www.foodmagazine.eu.com issue three 2019


34 ingredients

About Lycored

Committed to ‘Cultivating Wellness’, Lycored, part of Adama Group,

is an international company at the forefront of unearthing and

combining nature’s nutrition potential with cutting edge science to

develop natural ingredients and products. Established in 1995 in

Israel, Lycored is the global leader in natural carotenoids for food,

beverage and dietary supplement products. For more information visit

www.lycored.com.

They were shortly followed by

foods rich in carotenoids, such

as carrots and tomatoes, which

two thirds (65%) of respondents

ranked in either first or second

place, ahead of foods rich in

collagen (46%). Interestingly,

consumers in France, the only

Mediterranean country in the

research, were particularly likely

to believe in the skincare benefits

of carotenoids, with over half

(51%) ranking foods such as

carrots and tomatoes as the ones

most likely to give their skin a

healthy glow.

In fourth place were foods

infused with rosemary, which 11%

of respondents ranked in either

first or second place. Given that

rosemary polyphenols can play a

role in photoprotection, there may

be scope for more education on

their benefits for skincare.

Lycoderm: Meeting consumer

needs

Lycoderm, Lycored’s

proprietary blend of tomato

phytonutrients and rosemary

leaf for skincare supplements, is

carefully calibrated to maximise

the synergy between these

natural ingredients. It also meets

many of the needs identified in

our consumer research.

Rich in the carotenoids lycopene,

phytoene and phytofluene, as well

as Vitamin E, it contains the two

food ingredients that our survey

shows consumers most associate

with a healthy glow.

Formulated to boost the skin’s

ability to maintain its natural

radiance, Lycoderm, has been

shown to aid our skin’s natural

resilience to external stressors

and support its ability to cope

with the aging effects of sun

exposure. And in recent research,

a statistically significant decrease

in erythema (redness) formation

was observed in subjects taking

Lycoderm compared to a

placebo group. 21

Furthermore, lycopene

levels in the skin correlate

with improved texture and

reduced roughness. 22 During a

twelve-week study measuring

the density, thickness, and

smoothness of skin, statistically

significant improvements were

found in subjects who received

the antioxidant supplement as

opposed to a placebo. 23

The Cycle of Glow:

Lycored’s wellness philosophy

The Lycored team believes that

when we are good to our bodies

and our minds, they return the

favor. We call this the ‘Cycle of

Glow.’

We are committed to helping

cultivate skin health and wellness

through our world-class range of

carotenoids, wellness extracts,

and proprietary skincare nutrient

blends, which we created to

synergistically enhance the

benefits of topical, external

glow treatments. During their

development, we found that

carotenoids work even better

when synergistically combined

with rosemary extract to

neutralize free radicals and

reduce oxidative stress in skin

tissue.

Carotenoid levels in our bodies

can increase just 24 hours after

supplementation, but while

the full benefits of carotenoid

supplementation take time to

cultivate, there are some effects

– like reduced redness in the

skin – that can be seen after

just a few weeks. 24 Antioxidants

and nutrients like carotenoids

help balance our skin from

environmental stressors such

as UV rays, building up like a

‘reservoir of goodness’ that is

there when you need it.

Carotenoids aid in our skin’s

natural response to environmental

stressors such as UV rays,

and when used in conjunction

with topicals, can support

and complement an active

outdoor lifestyle, and even help

improve long term skin health. 25

Carotenoid supplementation

can be used as part of a holistic

skincare regimen to reduce

oxidative stress and control

erythema, support healthy blood

flow, 26 and otherwise promote

long term sustainable skin

health. 27

New research on the benefits of

Lycoderm

Lycored recently tested the

effectiveness of Lycoderm

through a full-scale, double-blind

clinical study. 21 We examined its

bioavailability, safety and efficacy,

and explored its potential to

balance the skin’s response to UV

challenge.

One hundred and forty-five

healthy men and women

supplemented for 12 weeks

with softgels containing either

Lycoderm or a placebo. They

were exposed to controlled local

UV radiation before and after

supplementation.

A statistically significant decrease

in erythema formation was

observed in the group taking

Lycoderm compared to the

placebo group. At the molecular

level there was a reduction in proinflammatory

cytokines.

The results provide specific

evidence for the mechanism

www.foodmagazine.eu.com issue three 2019


ingredients

35

of action of Lycoderm,

demonstrating a significant

effect on pro-inflammatory

cytokines induced by controlled

UV exposure. They also provide

definitive proof of the effect

on physiological parameters

such as reduction of the

intensity of erythema caused

by UV exposure, supporting a

causative relationship between

supplementation with Lycoderm

and benefits for a healthy glow.

Lycoderm is formulated to:

• Help skin cope with

environmental challenges

and reveal its healthy glow to

live radiantly

• Help skin detox by boosting

the natural defense

mechanism of skin cells

(epidermis and dermis)

• Contribute to balancing the

skin’s response to oxidative

stress and DNA damage

• Help calm inflammation by

reducing the secretion of

inflammatory mediators

• Modulate expression of skin

photo-aging markers

• Support reduced erythema

intensity

• Boost the skin’s ability to

maintain its natural radiance

• Increase carotenoid levels

in the skin to reduce cellular

damage caused by free

radicals

• Help maintain the skin’s

ability to better cope

with the aging effects

of environmental and

endogenous challenges

• Increase skin smoothness,

density and thickness

• Support maintenance of

natural collagen

• Help nourish skin with rich

nutrients and antioxidants

designed to complement a

holistic skincare routine

Conclusion

Lycored’s latest consumer

research paints a picture

of sophisticated skincare

consumers: natural appearance is

far more important to them then

goals such as looking younger.

They want a healthy glow but

know it does not come from a

tube and can only be achieved

through a complex combination of

external and ‘from within’ factors.

Finally, they understand the

importance of nutrition, and the

role of vitamin and carotenoidrich

foods, in achieving that much

sought-after ‘glow’.

Key findings:

• ‘Glow’ is a key goal for

skincare consumers

• They believe sleep and

nutrition are the most

important factors in their

pursuit of it

• Foods rich in Vitamin E and

carotenoids are widely linked

with a healthy glow

• Natural appearance is

more important to skincare

consumers than youthful

appearance

Most consumers believe a healthy

glow comes from a balance of

‘within’ and ‘external’ factors. n

Lycored

www.lycored.com

References

1. Lycored, ‘Beyond Skin Deep’, 2017

2. Nutrition Business Journal ‘2018 Condition-Specific Report’, 2018

3. De Fine, Jessica ‘14 of the most anticipated skin-care product launches of 2019 you can buy now’, Business Insider, Feb 21, 2019

4. Yarbrough, Jessica ‘The 2019 Skincare Trends You’ll See All Year According to Derms’ The Zoe Report, 30 December 2018

5. Hamacher Resource Group ‘Hamacher Resource Group and Linkage Research Release Joint Research Brief on the Natural Skin Care Marketplace’, 26 February 2019

6. The Benchmarking Company ‘2018 Pink Report: The New Age of Naturals’, 15 October, 2018

7. Nielsen, cited by Raphael, R ‘The global beauty business goes au naturel’ Fast Company, 20 September 2018

8. Soil Association ‘Organic Beauty and Wellbeing Market 2019

9. Whitehouse, Lucy ‘8 top predictions for sustainable cosmetics in 2019’, Cosmetics Design Europe, 28 January 2019

10. Mintel ‘Facial Skincare and Anti-Aging’ 2017

11. The Benchmarking Company

12. SoilAssociation

13. March, Bridget ‘13 big beauty trends for 2019’ Harpers Bazaar, 14 December 2018

14. Tyrell, David ‘Foodie Skincare Gains Momentum’ Mintel Blog, 27 November 2017

15. Crane,Michael‘TopicalandIngestibleCosmeticsGetTogether’,Nutritional Outlook, 25 September, 2015

16. Utroske, Deanna ‘Indie beauty brands are fine-tuning the ingestibles market’, Cosmetics Design, 14 February 2019

17. Niven-Phillips, Lisa ‘6 New Ways To Glow This Spring’, Vogue, 15 February 2019

18. 18. Knot, Anneke ‘Here’s Exactly What Meghan Markle Does for Glowing Skin’, 23 October, 2018

19. Jowett, Victoria ‘18 holy grail skincare products our Beauty Editors love’ Cosmopolitan, 28 January 2019

20. Hart-Davis, Alice ‘”Grey” pound buys an ageless look’, Raconteur, 4 September 2013

21. Groten, K et al. ‘Tomato Phytonutrients Balance UV Response: Results from a Double-Blind, Randomized, Placebo-Controlled Study , Skin Pharmacol Physiol;32 101-108,

2019

22. Darvin, M. et al ‘Cutaneous concentration of lycopene correlates significantly with the roughness of the skin’ Eur. J. Pharm. Biopharm 69 (2008) 943–947

23. Heinrich, U et al., ‘Antioxidant supplements improve parameters related to skin structure in humans’ Skin Pharmacol. Physiol. 19:224-31. 2006.

24. Aust, O et al. ‘Supplementation with tomato-based products increases lycopene, phytofluene, and phytoene levels in human serum and protects against UV-light- induced

erythema’ Int J Vitam Nutr Res;75(1):54-60, 2005

25. Palombo et al. ‘Beneficial Long-Term Effects of Combined Oral/Topical Antioxidant Treatment with the Carotenoids Lutein and Zeaxanthin on Human Skin: A Double-Blind,

Placebo-Controlled Study’, Skin Pharmacol Physiol;20:199–210, 2007

26. Kim, JY. Et. al. ‘Effects of lycopene supplementation on oxidative stress and markers of endothelial function in healthy men’, Atherosclerosis, 215:189-195, 2011

27. Lycoredinternalresearch

www.foodmagazine.eu.com issue three 2019


36 show preview: SupplySide West

SupplySide West: Another successful

gathering for health and nutrition

professionals

SupplySide West is the largest gathering of health & nutrition professionals bringing together

more than 17,000 ingredient buyers and suppliers from throughout the industry. It is all about the

science and strategy around the development of finished products that drive the global business

economy.

Taking place October 15–19,

2019, SupplySide West

welcomed over 17,000 industry

professionals, 1,300+ exhibiting

companies and 10,000+

ingredients and solutions.

New for 2019, the SupplySide

West Editor’s Choice Awards

have been re-branded as the

NEXTY Awards at SupplySide

West. This evolution recognises

the industry recognition of the

NEXTY brand and further aligns

the SupplySide and Natural

Products Expo events.

The NEXTY Awards at SupplySide

West recognize innovation,

inspiration and integrity across

a range of finished product

categories – from conditionspecific

supplements and

nutrient delivery innovation to

functional food/beverage and

brand storytelling. Entering your

product for a NEXTY award offers

unprecedented exposure to the

SupplySide and Natural Products

INSIDER content team and

unique recognition at SupplySide

West.

FiNA colocates with SupplySide

West

Food ingredients North America

(FiNA) was launched in 2019 colocated

with the SupplySide West

trade show in Las Vegas. The

combined trade show brought

together two key events serving

the global food, beverage and

dietary supplement markets. The

Food ingredients events around

the world offer food and beverage

manufacturers access to a wide

range of ingredient suppliers, and

Fi North America will bring this

event to the United States for the

first time.

In addition to attracting visitors

from large food and beverage

brands, the event also served

the fast growing natural,

organic and functional food and

beverage companies that are

driving significant innovation in

the market. Thousands of these

brands participate in the Natural

Products Expo West/East trade

shows to promote and sell

their consumer products. With

sourcing and supply among the

top challenges for many of these

fast-growing companies, Fi North

www.foodmagazine.eu.com issue three 2019


show preview: SupplySide West

37

America and SupplySide West

offered access to the ingredients

and services they need.

Co-branded Workshops

Fi North America included

educational content to provide

food and beverage brands with

the latest market, scientific and

regulatory insights, as well as

ample networking opportunities,

aimed at connecting and

educating professionals

responsible for developing

finished foods and beverages.

This year, the SupplySide

and Food ingredients teams

collaborated on four special

co-branded workshops on hot

industry topics: Sweeteners,

Beverages, Colours/Flavours and

Plant-Based Nutrition.

How to win in the booming

plant-based nutrition sector

Consumer demand for clean

labels and food and beverage

products that align with

values related to health and

wellness, sustainability and ecoconsciousness

is pushing plantbased

ingredients and products

into the spotlight. According to

Innova Market Insights, plantbased

product claims increased

by 62% globally between 2013

and 2017 with growth occurring

across every food and beverage

category. This session reviwed:

• Current and forward-looking

market data on the plantbased

foods revolution

• How to recognise whitespace

in the category and launch a

winning product

• Ingredient developments in

meat and dairy substitutes

• Formulation considerations

for plant-based foods

• Supply chain strategies.

How to create disruption in the

beverage aisle

The global beverage market is

expected to exceed US$1.9 trillion

by 2021; however, rising demand

for convenience beverages among

health-conscious consumers

is driving growth in the US$94

billion functional beverage

category. Brands have adapted

to the new norm of clean

label ingredients and are now

disrupting the beverage aisle with

innovative drinks that not only

taste good but also deliver on

efficacious doses of ingredients.

Key to success is finding market

opportunities and delivering on

consumer expectations. This

session reviewed:

• Market drivers & whitespace

• Functional ingredients and

formulation considerations

• Efficacy and claims for

ingredients

• Supply chain and cost

constraints

• New novel formulation

processes and packaging

options with a focus on

packaging

• Lessons learned from top

beverage brands.

Colours & flavours: Superheroes

of product success

Artificial just won’t do any

longer in foods, beverages and

supplements, so formulators

must look to natural sources to

color and flavour products that

are attractive to consumers.

Both colours and flavours play

an enormous role in the success

or failure of a finished product,

because if a product doesn’t look

or taste good, it won’t sell. This

session will review:

• Hot trends in flavors and

colours

• Natural sources and clean

technologies

• Formulation considerations

for natural colours and flavors

• How colour affects the

perceived taste; The science

of flavor masking.

The shift from sugar to natural

sweeteners

According to recent findings from

IFIC’s Food & Health Survey, 80%

of Americans say they are taking

steps to limit or avoid sugars in

their diet, and 59% view added

sugars negatively. In addition,

the mandatory compliance date

for labeling ‘added sugars’ on

the Nutrition Facts label on food

and beverages takes effect Jan.

1, 2020. Fortunately, brands

have been busy formulating and

reformulating products with

natural sweetener ingredients

that don’t skimp on taste or

function. This session reviewed:

• Current consumer

preferences toward sugar

reduction and sweeteners

• Novel natural sweeteners

available to product

developers

• Formulation challenges and

solutions for reducing or

replacing sugar

• Supply chain and cost

considerations for natural

sweeteners. n

SupplySide West

https://west.supplysideshow.com

www.foodmagazine.eu.com issue three 2019


38 show preview: SupplySide West

Gelita: Collagen peptides and gelatine

GELITA returned as the Official Collagen Protein Sponsor of SupplySide

West (SSW). From pre-season training to game-day tailgating, collagen

peptide supplementation is the ticket to hitting peak performance. Collagen

peptides help build stamina, strength, and muscle mass while supporting the

body’s tendons and ligaments for improved athletic agility. GELITA’s winning

team of gelatines for soft-capsule, hard-capsule or gummy delivery systems

is also sure to score big.

Collagen, a major component of the human body, is a primary structural

protein of connective tissues and supports musculoskeletal function and performance.

With so much attention on the Sports Nutrition arena, GELITA’s roster of Bioactive Collagen Peptides ® was

sure to be SSW’s Most Valuable Player.

GELITA served up in-depth information on specific collagen peptides that support the body’s functions – both

on and off the field. GELITA‘s Lunch Brief session (Friday, October 18: noon–1pm) offered coaching on how

these specific collagen peptides boost protein formulations targeted to support physical performance.

TENDOFORTE ® has a pronounced stimulatory impact on the biosynthesis of extracellular matrix molecules

in ligaments and tendons. BODYBALANCE ® has been shown to decrease fat mass, increase lean body mass

and provide more strength when consumed in combination with resistance exercise. FORTIGEL ® supports

joint health by increasing cartilage tissue metabolism.

Aside from sports nutrition, skin health is important on game day. VERISOL ® collagen peptides are specially

optimized to support firmer and smoother skin with fewer wrinkles. The posstive effect of VERISOL also

shows in an improved skin surface structure, helping fight cellulite and a faster nail growth with reportedly

less nail chipping. And, if you prefer to tailgate with a companion, PETAGILE ® collagen peptides contribute to

the maintenance of your pet’s joint health, supporting mobility for your most trusted friends.

Samples of GELITA’s roster of Bioactive Collagen Peptides ® were offered at the GELITA Café in festive

tailgating foods and sporty beverages. Among other game-day favorites, GELITA featured Sparkling Beauty

(www.mysparklingbeauty.com), a one-of-a-kind, refreshing, patented, carbonated collagen beverage infused

with VERISOL ® for skin, hair and nail support – to look your best on game day, or any day. Experience the

ease of including Bioactive Collagen Peptides ® into an everyday training or beauty regimen.

As a winning component of the most popular delivery systems, GELITA offers high-performance and

customizable gelatines for capsules and gummies. The latest addition to the team is GELITA ® EC, the first

and only patented gelatine product for true enteric performance. In the gummy game, GELITA offers solutions

and technical know-how for both starchless and starch-based molding. n

www.gelita.com/en/ssw-2019

Ingredia: Lactium ® : a natural ally to manage stress

Lactium ® is a milk protein hydrolysate, 100% natural containing a bioactive

decapeptide with relaxing properties, called alpha-casozepine.

Lactium® was discovered by Ingredia’s scientists, in collaboration with

Nancy University, in the mid 90ies. The bioactive, result of more than 10

years of research and development, was patented in 1995.

Lactium ® is a natural bioactive without any toxicity or side effects –

drowsiness, habituation, memory loss, sedation or addiction.

Lactium ® has been demonstrated to improve normal sleep quality in

several clinical studies. Ingredia’s latest results strengthen Lactium ® as an essential natural

ingredient for sleep management.

Thanks to Lactium ® , sleep disturbances are reduced and sleep duration is improved. n

www.ingredia.com

www.foodmagazine.eu.com issue three 2019


show preview: SupplySide West

39

Arla Foods Ingredients: All the power of whey

protein hydrolysate without the bitter taste

Arla Foods Ingredients’ newest product offers all the power of whey

protein hydrolysate without the bitter taste.

Whey protein hydrolysate is more readily absorbed than intact

whey protein, giving the body quicker access to amino acids and

potentially reducing muscle damage. Several studies have shown

that athletes experience improved recovery after intense exercise

when they consume whey protein hydrolysate.

However, whey protein hydrolysates are known for a bitter taste

not found in traditional whey protein isolates or concentrates. This unpalatability is a common

challenge for sports nutrition brands during product development.

Arla Foods Ingredients’ new 100% whey protein hydrolysate Lacprodan ® HYDRO.PowerPro overcomes this

challenge. It is 50% less bitter than comparable products with a similar degree of hydrolysis (21–27%).

Anne Louise Friis, Health & Performance Nutrition Manager at Arla Foods Ingredients, said: “The benefits of

whey protein hydrolysate for post-exercise recovery make it ideal for sports nutrition applications. However,

its unpleasant taste is a familiar challenge during product development. Lacprodan® HYDRO.PowerPro

solves this problem, offering all the power of whey hydrolysates without the bitter taste. It paves the way for

a new generation of protein products that act quickly but also taste great.”

Lacprodan® HYDRO.PowerPro is ideal for powder shakes and ready-to-drink protein beverages. Sourced

from grass-fed cows* and made in Europe, it is fat-free, non-GMO, Halal and Kosher. On-pack benefits

include high-in-protein, no added sugar, great taste, low bitterness, easy-to-dissolve and low viscosity.

Arla Foods Ingredients showcased Lacprodan ® HYDRO.PowerPro at SupplySide West. Concepts on show will

include a 300ml shake packed with 20g of protein and a ready-to-drink protein water. n

www.mynewsdesk.com/arla-foods-ingredients

Lonza: Science-backed ingredients and formulations

Lonza showcased its comprehensive range of scientifically-backed ingredients and formulations for joint

health, sports nutrition, men’s health, prenatal and digestive health at SupplySide 2019. Lonza highlighted

how today’s values-driven consumers seek products that help them live longer, healthier lives, that also align

with their values and beliefs. Supplement manufacturers therefore need product strategies, and innovative

formulations and technologies that are relevant, delight consumers, and respect the planet.

Beth Tormey, Senior Vice President, Lonza Consumer Health & Nutrition, comments: “Consumer

expectations are evolving all the time. At Lonza Consumer Health & Nutrition, we are uniquely placed to

support brand leaders and product designers to develop truly innovative products that will satisfy these

demands and surprise and delight consumers.”

Visitors to SupplySide West found out more about consumers’ health aspirations and purchasing behaviour

by attending Lonza’s Central Stage event “Consumer Driven Product Design” on Thursday, 17 October –

14:00-14:20 EDT.

Time for natural colours

As SupplySide West’s Official Capsule Sponsor, Lonza also presented its leading capsule and encapsulation

technologies including its new clean-label coloured capsules. Using capsules made from hypromellose

(HPMC) and water only, and colours sourced from plant-based foods, Lonza’s Vcaps® Plus Purple Carrot

capsules are the ideal solution for supplement brands looking to create unique visual appeal with a more

natural capsule. In Canada, Lonza’s Vcaps® Plus Blue Spirulina colored capsules are also available.. n

www.lonza.com

www.foodmagazine.eu.com issue three 2019


40 processing and packaging

GEA’s multi-functional Visitron Filler

ALL-IN-ONE on its way to Australia

Smart solution from GEA reduces time for reconfiguring complex filling equipment and format

changeover

Düsseldorf (Germany), October

7, 2019 – GEA will present its

highly efficient, multifunctional

processing technology for the

beverage industry at this year’s

leading trade fair, BrauBeviale,

in hall 7 under the motto:

“Refreshingly Different.” On

display will be the GEA Visitron

Filler ALL-IN-ONE, which can fill

bottles, cans and PET containers

on a single filler. BrauBeviale in

Nuremberg is a short stopover

for the filler before it continues

on its way to Australia – where

GEA customer, Moon Dog Craft

Brewery, is eager to integrate

the ultra-flexible filler into its new

plant.

Moon Dog Craft Brewery is

independent, Australian-owned

and fast approaching its 10th

birthday. Originally set up in the

Melbourne suburb of Abbotsford,

Moon Dog has now outgrown

that facility and is on the move

to Preston where the team has

just opened a 12,000 m2 facility.

The site will house a unique

725-person venue with a large

new brewing facility about to be

commissioned, which will allow

them to produce over 10 million

liters per year. Moon Dog is

known for pushing the limits with

beer styles and flavours and the

new facility with a designated

souring kettle will allow them to

continue to diversify and grow

marketshare within Australia

and globally. Seeing the need

to bring more efficiency into its

processes, Moon Dog ordered a

GEA Visitron Filler ALL-IN-ONE in

August 2019, as well as a water

deaeration system VARIDOX, a

DICAR-B carbonation system, an

ECO-FLASH ® pasteuriser and a

Plug & Win 100 centrifuge from

the technology group.

Sustainable bottling and canning

Breweries are particularly

interested in GEA VIPOLL filling

equipment because this sector

typically has the highest demand

for glass bottles and cans.

Customers benefit from GEA’s

commitment to support and

improve production processes

end-to-end, from brewing to

bottling and storage. Likewise,

GEA offers many solutions to

www.foodmagazine.eu.com issue three 2019


processing and packaging

41

help breweries lower their CO 2

emissions, which is critical for

helping this high-consumption

sector meet the ambitious

climate protection goals it has

set for itself. Highly efficient

manufacturing as well as

responsible packaging methods

are therefore key, which means

glass containers and cans will

play an even greater role in

global environmental strategies;

refillable bottles will become a

cornerstone of reuse initiatives

and cans a valuable recyclable

material

One for all: ALL-IN-ONE

GEA VIPOLL developed the ALL-

IN-ONE monoblock filler as a

direct response to sustainability

requirements and is a prime

example of just how lean and

flexible filling solutions can be:

the compact ALL-IN-ONE rinses,

fills and caps products all within

a small production footprint. Its

sophisticated process design

saves time during filling and

format changeovers; within a

matter of minutes, the machine

can switch to handle different

products and container formats.

This is made possible by the

ALL-IN-ONE’s multifunctional

elements: the rinser is equipped

with universal grippers; the filler

uses an electro-pneumatic filling

valve and a single capping turret

is able to accommodate different

closure types.

“We chose GEA because the

company has a great reputation

for manufacturing high quality

machines. The ALL-IN-ONE filler

allows us to operate a single filling

line for both cans and bottles

with quick change over between

formats. This gives us benefits in

terms of floor space utilization,

and simplicity in maintenance and

operation,” says Josh Uljans, Co-

Founder and CEO of Moon Dog

Craft Brewery.

“The ALL-IN-ONE’s

multifunctional system is unique

in the world, because it allows

for an unprecedented level of

flexibility; it can be used to fill

glass, cans and PET containers;

handle different formats and seal

them with diverse cap types;

can fill carbonated or still drinks,

using a hot or cold fill method,”

points out Jakob Salamun, Sales

Manager at GEA VIPOLL. n

GEA

www.gea.com

www.foodmagazine.eu.com issue three 2019


42 processing and packaging

Hygienic spray dryer design for processing

food ingredients

As food safety standards become more stringent for the manufacturing of food products so

has the necessity for more hygienic processing systems, particularly when preparing food

ingredients for use in sensitive applications like infant formula. A key component in the later

processing stages for foods like infant formula involves spray drying, which is vital to final

product quality – giving complete control over characteristics such as density, moisture content

and powder properties. As there are no heat treatment processes following spray drying for

most sensitive food products, it is imperative that no product contamination occur during this

procedure. Consequently, hygienic spray dryer designs which exceed 3-A Sanitary Standards

are increasingly being specified for the processing of food ingredients used in these sensitive

applications.

Infant formula, amongst other

powder-based foods, requires

the strictest food safety

and quality standards. To

protect against the potential

for product contamination by

bacteria such as Enterobacter

sakazakii, Salmonella and

other harmful bacteria, and to

meet the requirements of the

Food and Drug Administration

(FDA) and other regulatory and

standardization agencies for

these products, producers must

ensure absolute certainty in

hygiene and food safety, while

protecting the nutritional value of

the product. This encompasses

not only assuring the microbial

quality of raw materials, but

also the hygienic design and

maintenance of equipment critical

for the processing of these food

ingredients. Amongst the most

important of these processes is

spray drying, which is depended

upon for near final processing,

and therefore quality assurance of

the powder-based food product,

prior to agglomeration, storage

and packaging.

Spray drying of food ingredients

As a pivotal process in the

manufacture of many infant

formulas and other powdered

ingredients, spray drying

performs a vital product drying

function that must maintain the

highest levels of cleanliness to

support food safety.

In the spray drying process,

ingredients are first blended

together with water in large

batches, homogenized, and then

Since pasteurisation

is performed prior to

spray drying, with no

further downstream

process to ensure

decontamination,

the spray drying

procedure must

therefore ensure

that no product

contamination occurs

during the process.

put through a heat exchanger

for pasteurisation before spray

drying. The pasteurisation step

destroys harmful bacteria that

may be present in the ingredients,

heating the product to 160–200°F.

The slurry is then passed through

a high pressure pump into spray

dryer nozzles which atomise into

the spray dryer where the inlet

air temperature ranges from 280–

400°F depending on the process

requirements.

As the droplets of product pass

through the dryer, water is

evaporated and the dry powder

falls to the bottom of the spray

dryer. The warm powder is passed

through a fluidised bed, where it is

cooled by a stream of chilled air to

approximately 70°F, which further

dries and cools the product. After

spray drying, the product may

be agglomerated to increase

the particle size and to improve

its solubility. The spray dryer

effectively exercises complete

control over characteristics such

as density, moisture content and

powder properties. The finished

powder is passed through a sifter

then transferred to bags, totes or

silos for storage, or the powder

may be transferred directly to a

powder packaging line.

Since pasteurisation is performed

prior to spray drying, with no

further downstream process to

ensure decontamination, the

spray drying procedure must

therefore ensure that no product

contamination occurs during the

process.

Hygienic spray dryer design

Conventional spray dryers used

in food ingredient manufacturing

must conform to FDA and

National Sanitation Foundation

International (NSF) standards,

as well as those specified by A-3

Sanitary Standards Inc. Each

www.foodmagazine.eu.com issue three 2019


processing and packaging

43

Image 1: Dedert model of new generation of multi-stage spray dryer design

that meets stringent EHEDG hygienic design standards. (Image courtesy

Dedert Corp.)

has a slightly different approach

to the task of making equipment

safe for food production. But

heightened industry requirements

for spray dryers – necessitated

by the demand from infant

formula manufacturers for a

higher level of protection from

product contamination – have

pushed recent spray dryer

designs beyond the conventional

requirements of FDA, NSF and

3-A Sanitary Standards, and into

a higher level of hygienic spray

dryer operation.

This initiative has been strongly

influenced by the European

Hygienic Engineering & Design

Group (EHEDG), which

prepares scientific and technical

guidelines on all aspects of

hygienic design requirements for

equipment used in the food and

pharmaceutical sectors. With a

focus on improving product safety,

process efficacy and production

efficiencies, the latest guidelines

from EHEDG recommend that

equipment used in the processing

of food ingredients for sensitive

applications – such as spray

dryers – be designed to hygienic

standards exceeding conventional

3-A Sanitary Standards,

essentially to better ensure the

Validation procedures

and hygienic risk

assessments therefore

include consideration

of such matters

as cleanability of

surfaces, air systems

and drains, flow of

people and materials

and products, and

ease of spray dryer

process equipment

access and

maintenance.

microbiological safety of the

end product. Food equipment

manufacturers in the United

States have been increasingly

looking to EHEDG for guidance

in manufacturing equipment that

more completely meets these

escalating hygienic requirements.

EHEDG hygienic design

recommendations for spray

drying equipment more

completely assure cleanability

and the elimination of hollow

body components that may

provide micro-niches for microbial

proliferation. This extends to

each part, module and unit

that makes up the spray drying

processing equipment. The

physical design of enclosures

and surroundings must also be

considered as an integral part

of the overall hygienic system of

the spray dryer. This is because

they influence and affect the

efficiency and effectiveness of

the design, installation, operation

and maintenance of hygienic

spray drying processes. Validation

procedures and hygienic risk

assessments therefore include

consideration of such matters

as cleanability of surfaces,

air systems and drains, flow

of people and materials and

products, and ease of spray dryer

process equipment access and

maintenance.

Spray dryers for food products in

sensitive applications are just now

beginning to integrate EHEDG

hygienic recommendations into

their designs. One such spray

dryer, manufactured by Dedert

Corporation (www.dedert.com)

– a custom-designer of industrial

concentration and drying

equipment based in Homewood,

Illinois – provides an excellent

example of this new generation

of multi-stage spray dryers that

meet stringent EHEDG hygienic

design standards. Here is an

overview of the system’s key

components supporting hygienic

processing:

Engineered to eliminate crevices,

ledges and dead spots

From the liquid feed system

through to the fluidized bed, spray

dryers have several hundred

feet of piping transporting both

slurried and dried food ingredients

through valves, strainers, screens,

instrument connections, inline

tubular heaters, high-pressure

nozzles and other equipment.

In conformance with EHEDG

hygienic standards, this Dedert

spray dryer is engineered so

that each of these systems, as

well as the entire spray dryer

itself, is completely free of

crevices, ledges and dead spots,

so that liquid – either in slurry,

www.foodmagazine.eu.com issue three 2019


44 processing and packaging

Two-stage spray dryer with CIP bag filter. (Image courtesy Dedert Corp.)

Vibrating fluid bed cooler-conditioner. (Image courtesy Dedert Corp.)

condensation or during washdown

– is completely drainable with no

areas where liquid can settle.

Surfaces are designed to be

convex, rounded or inclined to

45 degrees to actively promote

the flow rate of product spillage

and cleaning solutions. All tubing

is closed-welded, and bolts,

studs, mounting plates, brackets,

junction boxes, name plates, end

caps, sleeves and other such

items continuously welded to the

surface. All inside surfaces are

polished to 0.8 Ra roughness.

Clean-in-place wet cleaning

The spray drying process requires

that the equipment, including

the spray dryer and fluidized

bed, be regularly wet cleaned

and specifically during product

changeovers. The Dedert spray

dryer is equipped with a fully

automated clean-in-place (CIP)

system to ensure effective

and efficient cleaning of the

equipment. The CIP system

ensures that every product

contact surface that is touched

by product will also be in contact

with cleaning solutions at the

proper temperature and flow

rate so that all product residues

are removed. CIP also avoids

time consuming disassembly

and reassembly of system

components for manual cleaning.

EHEDG hygienic standards

require the CIP system to clean

and then drain every surface

area and orifice of the dryer. The

Dedert CIP system is designed

to eliminate all moisture after

cleaning so as not to permit

bacterial growth. It utilises warm,

compressed air, which is added

to get any and all liquid drained,

and out of the spray dryer, leaving

the entire spray dryer completely

without residual moisture.

Hygienic atomisation

Rotary atomisation is the most

flexible method of controlling feed

rate and spray dryer operation,

while maintaining the required

dry product specifications.

Conventional rotary atomization

technology, however, uses

mechanical bearings, requiring

the need for high maintenance of

gear drives and shafts, with oil

lubrication and cooling systems.

Further, these nozzle systems

need to be cleanable, drainable

and removable. These factors

open up the possibility of debris

Combined with a speciallydesigned

atomising wheel

and liquid feed distributor, the

hygienic rotary atomiser can

accommodate a broad range of

liquid feeds.

Hygienic air source

Dry air, HEPA-filtered to 0.3

microns, is supplied to the Dedert

spray dryer and fluidized bed

to minimise the risk of product

cross-contamination and to

maintain food safety. The threestage

filtration system is designed

for easy-access maintenance

and cleaning, and removal and

replacement of filters.

Removable-panel, air-gap

insulation

Needing to maintain consistent

temperatures of 200–400°F, spray

dryers are typically designed with

internal and external stainless

steel cladding with fiberglass or

www.foodmagazine.eu.com issue three 2019


processing and packaging

45

mineral wool sandwiched between

them. Over time, the internal

metal surface of the vessel

can exhibit cracks, which can

permit the insulation to harbor

material from processing along

with microbial contamination.

In addition to this material

being difficult to remove with

conventional manual and CIP

cleaning techniques, the vessel

design does not permit easy

access for inspection.

The system permits

more frequent

inspections, and

necessary cleaning

and repairs, to be

conducted, which

provides a better

guarantee of a more

hygienic vessel for

spray drying.

Fluid bed discharge with sifter. (Image courtesy Dedert Corp.)

One solution to this problem has

been to eliminate the insulation,

and position the spray dryer in a

heated room, a technique which

has proven energy inefficient.

Another has been to keep the

insulation, but make the vessel

accessible through bolt-on/

bolt-off removable panels. An

improvement, but system

downtime is considerable – the

time to access the entire vessel

for inspection or cleaning can take

days because of the large number

of bolts which need to be taken

About Dedert Corporation

Removable air gap insulation panels. (Image courtesy Dedert Corp.)

off and put back on.

The Dedert spray dryer

incorporates a new design

Dedert Corporation specializes in the custom-design of industrial

concentration and drying equipment, and has successfully provided

and integrated dryers and evaporators worldwide for over 43 years.

Headquartered in Chicago, Illinois, the Dedert standard of design

provides systems which are innovative, flexible, energy efficient, and

that can be incorporated into its customers’ expansion strategies.

The company’s manufacturing capabilities extend around the globe,

and incorporate all major international standards. Dedert’s fabrication

facilities meet the highest expectations and standards for mechanical

quality and on-time performance, allowing it to provide its customers

with competitive pricing and quicker deliveries.

– Removable-Panel, Air-Gap

Insulation. The design permits

the vessel to be inspected

through hinged, outer-cladding

doors, which can be opened and

closed in a fraction of the time

compared to bolt-on panels. As

the name suggests, there is no

fiberglass or mineral wool, instead

air is used for insulation between

the inner and outer skin of the

vessel.

The system permits more

frequent inspections, and

necessary cleaning and repairs,

to be conducted, which provides

a better guarantee of a more

hygienic vessel for spray drying.

www.foodmagazine.eu.com issue three 2019


46 processing and packaging

Hygienic fire protection systems

Drying of ingredient powders

presents an explosion risk, and

comprehensive safety equipment

is required to ensure protection

of the plant and personnel.

Rupture chambers, vent ducts,

firefighting systems, carbon

monoxide detection systems,

and suppression systems are all

included in the design of a spray

dryer to meet very stringent

requirements set forth by NFPA

guidelines.

Two newly-engineered hygienic

fire protection systems have

been incorporated into the

Dedert spray dryer: a) Hygienic

fire protection nozzles that are

fully-retractable, non-invasive,

and which can be cleaned; and b)

An hygienic explosion vent door

protection system that is NFPA-

68 compliant. The system has

hinged doors that include springrelease

latches and dual seals.

Optimised hygienic plant layout

Where special plant conditions

and sanitation requirements are

known in advance, it is possible to

introduce certain design features

to ensure hygienic compatibility

with other equipment and

systems such as electrical,

hydraulics, steam, air and water.

This represents the big picture

for use of hygienic spray dryers

in food production operations,

where the hygienic environment

extends out from the dryer into

the manufacturing facility.

The need for

heightened hygiene

in food ingredient

spray dryer

performance has

been pushed forward

by manufacturers

of sensitive food

products, such as

infant formula

Food manufacturers that use the

spray drying process typically

partition their plants into wetprocess

and dry-process areas

to limit microbial transportation,

and strictly limit the movement of

people and equipment between

the wet and dry areas. Control

of temperature and humidity

in the outlining areas can also

be executed. And mechanical

equipment, such as fans and

compressors, should be housed in

a separate mechanical equipment

room.

The need for heightened hygiene

in food ingredient spray dryer

performance has been pushed

forward by manufacturers of

sensitive food products, such as

infant formula. That need has

been supported by EHEDG, FDA,

NSF and other regulatory and

standards setting organizations.

Although manufacturers are

sometimes slow to adapt to

industry needs, some spray

dryer manufacturers, such as

Dedert, have taken the initiative

to move forward and integrate

these more stringent hygienic

recommendations into their spray

dryer designs. n

Jim McMahon

ZebraCom.Inc

For more information:

Colin Crankshaw

Vice President

Dedert Corporation

www.dedert.com

foodeurope

INGREDIENTS PROCESSING & PACKAGING ANALYSIS

INGREDIENTS PROCESSING & PACKAGING ANALYSIS

foodeurope

THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE

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processing and packaging

47

Tops Foods introduces PURE Meals in wood

fibre trays: Fabulous taste, minimum waste!

New range of delicious ready meals, in sustainable trays

with 85% less plastic

These innovative wood fibre trays contain delicious vegan, halal, kosher, lactose- and gluten-free

ready meal servings ranging from 250 to 450g. Designed for top-notch retail and travel catering.

An impressive leap forward in

sustainability

PURE combines fabulous

taste with minimum waste.

The patented Microwave and

sterilization technology preserves

the fresh aromas of the recipes.

Each dish is served in a tray made

of 85% wood fibre and a thin

barrier film, which can easily be

removed by the consumer after

consumption.

Sustainability has reached a

whole new level. For each pine

tree used to produce the trays,

two new pine trees are planted.

Reduce plastic, maintain 21-day

shelf life

Michel Tops, Managing Director

at Tops Foods, reflects on this

breakthrough: “Plastic waste is a

real problem, so we as a company

wanted to step up. Our goal was

to reduce the plastics in our new

trays by 85%, while maintaining

our ‘21-day shelf life’at delivery.”

The ‘21-day shelf life’ of their

products is a crucial USP to

avoid waste and they make good

on that promise throughout the

European market, where ultrafresh

products mostly have a shelf

life of a mere couple of days.

Wood fibre: the answer to the

challenge

Wood fibre was the right solution

to the challenge, as there’s

no steam or water used in the

TOPS patented

Microwave

Technology

process. It took

several years to

get the specs right.

Today, TOPS is

proud to present

PURE. It’s Tops

Foods’ solution to

combat plastic waste

and contribute to a more

sustainable world.

Michel Tops: “Thanks to the new

trays, for every million meals sold,

we avoid using over 20 tons of

plastic. This is the fruit of intense

teamwork with our partners,

along with major investments in

our processes and factory. Our

R&D department even succeeded

in developing tasty clean label

meals for dietary requirements

such as Lactose- and Gluten-

Free, Kosher, Halal and vegan.”

Added value for our planet and

society

Consumers want clean, fresh

and good food that is respectful

of the environment. For Tops

Foods, launching PURE was

worth the effort, offering 100%

natural meals, and preserving the

nutrients and flavours. Artificial

additives and preservatives were

banished years ago.

This new range of chilled meals is

best kept below 7 C°. Shelf-stable

meals can be stored and shipped

at room temperature, offering a

more sustainable way of getting

high-quality foods to consumers

and storing them.

Tops Foods: a pioneer in

exquisite ready meals since 1993

Rudy Tops founded Tops Foods in

Belgium, in 1993. It was the first

company in the food processing

industry to successfully use

Microwave technology to sterilize

ready meals.

In 2014, the company joined

forces with Charoen Pokphand

Foods (CPF), a Thai conglomerate

with its headquarters in Bangkok.

CPF specializes in agribusiness

and food, retail and distribution

with investments in over 30

countries, employing over

300,000 people worldwide. n

Tops Foods

www.pure.topsfoods.com

www.foodmagazine.eu.com issue three 2019


48 processing and packaging

StePac launches sustainable

packaging strategy

Fresh produce packaging experts at StePac L.A., Ltd., present the company’s four pillared

sustainability strategy for fresh produce packaging. The advanced strategy effectively mitigates

the necessity of climate-positive plastic packaging, addressing the critical problem of food waste.

StePac will present its progressive stratagem at a sustainability event it is hosting at the PMA

Fresh Summit in Anaheim on Saturday, 19th October, 2019.

Food waste is a global epidemic,

with almost a third of all food

and nearly half of all fresh

produce wasted annually. Not

only does this create an ethical

crisis, with millions suffering food

depravation around the world,

but it creates an environmental

crisis — food waste contributes

to about 8% of global greenhouse

gas emissions.

The conundrum: As fresh food

requires travel and processing

from field-to-fork, abandoning

plastic packaging would inevitably

exacerbate the crisis, as plastic

is the medium most capable of

keeping food fresher, longer and

allows for wider food distribution.

www.foodmagazine.eu.com issue three 2019


processing and packaging

49

StePac has designed a fourtiered

strategy that can reduce

excessive plastic use while

driving more responsible

packaging, leading the sector

from a linear economy toward

a circular one through applying

a more responsible, leaner, and

sustainable approach. The new

strategy addresses key areas of

manufacturing, use, and recycling.

“Plastic packaging plays a critical

role in the fresh produce and food

industry, not least because of

its ability to dramatically curtail

food waste,” says Gary Ward,

Ph.D., Business Development

Manager for StePac. “Our

technology is based on four

pillars of sustainability designed

to significantly lighten the

environmental footprint of plastic

packaging.

1st pillar: Use plastic packaging

only if it has positive climate

effect.

StePac’s leading brand of Xtend®

modified-atmosphere packaging

is “Climate Positive,” extending

shelf life and reducing waste

in the fresh produce supply

chain while saving more carbon

emissions than it generates.

The company was a pioneer in

developing packaging solutions

that, in one example, enabled

Peruvian exporters to make the

transition from air freight to

sea freight of white asparagus

to Europe. This resulted in an

incredible reduction of 5,500 kg

CO2 emissions/ton of product

shipped.

In another example, Xtend

packaging also proved a

compelling replacement for

waxed cartons in the shipment

of broccoli from Salinas Valley,

California across the American

continent to New York City. The

result: a net saving of 144 kg/

ton of broccoli – a 40% reduction.

“Rejecting the use of such

innovative packaging for similar

supply chains would increase

carbon emissions and drag the

industry a big, unsustainable –

About StePac

StePac specializes in functional packaging for fresh produce. Its

globally recognized brands include Xtend®, Xgo, Xflow and

Xbloom modified-atmosphere/modified-humidity packaging

solutions. These solutions reduce weight loss, slow respiration and

aging, and inhibit microbial decay, while prolonging storability and

shelf life. They are supported by a wealth of post-harvest expertise

for enhanced performance and sustainability. The company is a wholly

owned subsidiary of Johnson Matthey, plc, UK.

and expensive – step backwards,”

insists Ward.

2nd Pillar: Climate-positive

packaging must be as lean as

possible.

Use of StePac’s lean top-seal

film reaps the dual benefits of

extending shelf-life while saving

20-30% plastic over conventional

clamshells.

“We use films that are typically

20-35 microns thick for both

preformed bags and automated

packaging – considerably thinner

than most alternatives,” explains

Ward.

StePac’s patented Xflow

packaging system was developed

to facilitate a shift to automation

for packaging bulk produce,

reducing plastic use by as much

as 40% in comparison to manual

packing in pre-formed bags.

3rd Pillar: Mechanically

recyclable packaging should

support a circular economy

Mechanical recycling recovers

plastics waste via processes

encompassing grinding, washing,

separating, drying, re-granulating

and compounding and keeps

polymers intact. Although many

structures can be mechanically

recycled, only pure streams of

plastic types such as PET bottles

and polyethylene permit multiple

-use in the same or similar

products. The non-pure plastics

can only be mechanically recycled

for down-streamed products and

as such don’t support a circular

economy.

StePac boasts a range of

homopolymer-based products with

modified atmosphere properties,

that can be mechanically

recycled to support a resourceefficient

looped system. These

include polyethylene-based bulk

packaging products, polyethylenebased

standing pouches and

PET-based top-seal solutions, all

suitable for those produce items

and supply chains that benefit

from films having a low watervapor

transmission rates.

4th Pillar: Chemical recycling

should complement mechanical

recycling

More sophisticated, multilayered

laminated structures have

emerged over the years in the

fresh produce packaging industry

that cannot be mechanically

recycled to be reused in the

same or similar products.

Chemical recycling converts

plastic materials into their initial

monomers, allowing them to be

reborn into new plastic products.

“Replacing these sophisticated

plastic structures without

increasing waste is no simple

task,” adds Ward. “We have

multilayered plastic structures

that conform to chemical

recycling, a process which is

complementary to mechanical

recycling systems in facilitating a

true circular economy. This is the

direction the industry is taking,

and StePac’s goal is to lead it

toward a more sustainably sound

phase.” n

StePac L.A., Ltd

www.StePac.com

www.foodmagazine.eu.com issue three 2019


50 processing and packaging

Packaging Industry Goes Green

As more and more companies announce measures to reduce packaging waste, new recyclable

materials are chosen, such as paper and new recyclable types of plastic are introduced. In

addition, innovative collecting schemes are among solutions developed to mitigate the global

packaging waste problem.

For example, the leader in

plastic Milliken has announced

the introduction of its most

sustainable products yet, it says,

the Millad ® NX ® 8000 ECO on

the European market.

The latest addition to the marketleading

Millad NX 8000 product

range, the ECO clarifying

additive not only produces the

fully transparent material known

as NX UltraClear PP, which

yields durable end products with

glass-like clarity but addresses

the growing trend for greater

sustainability.

Designed to offer the same

advantages as the products in its

range, the Millad NX 8000 ECO

offers faster production rates,

average energy savings of 10%

for the production of clarified

polypropylene (PP) parts certified

by the Underwriters Laboratories

(UL) label. It features tunable

clarity to meet specific market

needs and has a low risk of

defects such as white specs,

streaks, and voids.

Recently, the Millad NX 8000

product range became the only

PP clarifying agent to receive

Critical Guidance Recognition

from the US Association of

Plastic Recyclers, validating that

the additive is compatible with

plastic packaging recycling.

In addition to these-benefits,

Millad NX 8000 ECO provides

several new and unique

advantages. The company

explains that it addresses

concerns related to migration,

especially in food contact

applications by reducing

Specific Migration Limits, or

SMLs, without adding any new

ingredients to the formulation.

In April, Milliken will begin

building the largest clarifier plant

in its history in Blacksburg, South

Carolina, USA. The world-class

plant is due to begin operations in

2020 and will boost the capacity

of Milliken’s Millad® NX 8000

clarifier by approximately 50%.

The expansion is needed to meet

fast-growing global demand for

this polypropylene additive that is

helping users to realize significant

sustainability and performance

advantages.

“Brand owners and packaging

producers are clearly seeing

how Millad NX 8000 can

contribute to improved

environmental and manufacturing

www.foodmagazine.eu.com issue three 2019


processing and packaging

51

results. It is one of the most

successful products in the history

of plastic additives, and arguably

the most important in the past 30

years,” according to Allen Jacoby,

vice president for Milliken’s

Plastic Additives business.

Significant environmental

advantages

Millad NX 8000 offers many

sustainability and performance

advantages over previous

polypropylene clarifier

generations for plastic molders

and brand owners who use it.

Zach Adams, global product line

manager for Milliken’s Plastic

Additives business, explains

that Millad NX 8000 has the

potential to significantly reduce

greenhouse gas emissions for

plastic manufacturers. “Our

propriety technology improves

the aesthetics and processability

of polypropylene, a plastic

which is lightweight, has a low

carbon footprint and almost

always performs better than less

sustainable plastics in a life cycle

analysis,” Adams explains.

UL has validated that the

processing of resin containing

Millad NX 8000 requires lower

energy consumption than other

polypropylene that uses thirdgeneration

clarifiers, allowing

the UL eco-label to be used on

those products. Lower processing

temperatures are benefiting users

with energy savings.

The alternative: Paper

On the other hand, PEFC and AB

Group Packaging are working to

promote sustainable alternatives

to plastic packaging. European

Paper Bag Day is an annual

day of action that aims to raise

consumer awareness about paper

carrier bags as sustainable and

efficient packaging helping fight

climate change and environmental

pollution. Sustainable, forestbased

packaging such as paper

bags reduce plastic waste and

carbon emissions and make a

significant contribution to the

circular economy.

As the worldwide discussion

on mitigating climate change

grows in urgency, this year’s

COP25 event that will be

held in Santiago, Chile from

December 2-13, will be seeking

to encourage permanent action

and transformation towards truly

sustainable development. The

conference theme – Time for

Action – will focus on a number of

initiatives, three of which directly

relate to PEFC’s sustainable

forest management program:

Forests, Biodiversity and the

Circular Economy. Alun Watkins,

executive director of PEFC UK

said: ”We are delighted that our

colleagues in Chile will be able

to supply visitors to their stand

at this internationally-important

conference with a paper bag

which has been sustainablyproduced,

is strong enough to be

reused and at the end of life, can

be readily recycled.”

PEFC works to protect the

world’s forests by promoting

sustainable forest management

through certification –

encouraging responsible

stewardship and use of forests

and forest lands to maintain

biodiversity, forest eco-systems,

regeneration, and vitality.

Currently, 311 million hectares

of forests and 750,000 forest

owners are certified globally.

AB Group Packaging has been

manufacturing low carbon,

sustainable paper bags in the UK,

Ireland, and Europe for over 30

years and is a strong advocate

of PEFC’s work and a regular

supporter of their events. To mark

European Paper Bag Day, the

company has supplied a stock of

PEFC-certified and branded paper

bags to distribute at Certfor’s

(the Chilean member of PEFC’s

global alliance) stand at COP25

in Chile to help promote the

impactful, practical work that the

independent certification alliance

undertakes to help alleviate

climate change by promoting

responsible forest management.

With a long record of

environmental credentials, AB

Group Packaging manufactures

sustainable recycled and fullcircle

products, including the

world’s first PEFC-certified fully

recyclable, biodegradable, 100%

sustainable Reusable Paper Bag.

Tested to carry the heaviest items

up to 26kg, this water- and tearresistant

super-sturdy bag is fast

becoming the most consumer

appealing bag of choice to replace

thick plastic bags. AB Group

Packaging CEO, Dermot Brady

said: “We were delighted to make

this donation of sustainable paper

bags to assist PEFC to promote

responsible forest management

around the globe. Our alliance

with PEFC plays a vital role in

ensuring that the world’s forestry

resources continue to fulfill their

critical part in mitigating climate

change.”

Another approach for the future

of packaging materials is available

to read in our magazine World

Bakers Digital, which is available

online free of charge: consultancy

company Frost & Sullivan has

shared a glimpse into what

the future holds for packaging

materials. n

Source: www.worldbakers.com

World Bakers

https://www.worldbakers.com/process/the-future-ofpackaging-recyclable-plastic-or-paper/

www.foodmagazine.eu.com issue three 2019


52 processing and packaging

d’Arta and Bühler work together to develop

high capacity sorting solution

Frozen food company d’Arta has been working collaboratively with key suppliers to address

sustainability issues and its needs for a flexible sorting solution that is capable of handling very high

capacity throughputs of frozen vegetables with no loss of efficiency.

Belgian food company, d’Arta,

offers a range of fresh frozen

products including vegetables,

fruits, herbs and ready-made

side dishes that are produced in

its four European factories. The

100% family-owned company

currently employs over 900

people and exports its products to

more than 100 countries.

The company’s slogan – It’s a

green green world – relates to

the fact that sustainability is a

fundamental part of the way in

which the company manages

its daily activities. In common

with all d’Arta operations, the

UK-based CO2 neutral Yorkshire

Greens facility is a joint venture;

in this instance with GWE Biogas

and Swaythorpe Growers, a

40-strong farming co-operative.

This collaboration enables waste

from harvesting and production

processes to be transformed into

sustainable energy which is used

in the plant to ensure a greener

product with the lowest possible

carbon footprint.

d’Arta’s co-operative ethos

extends to its equipment

suppliers. The company has

a longstanding, and mutually

beneficial relationship with

Bühler Group. For many years

the two companies have worked

collaboratively to solve the

challenges typically faced by the

fresh and frozen foods sector and

to help improve the efficiency

of optical sorting equipment to

ensure 100% food safety.

“Our relationship with d’Arta

remains strong because

both companies are willing

to communicate and share

information at all levels across the

business,” said Stefano Bonacina,

Global Head of Market Segment

Fruit & Vegetables at Bühler

Group. “We work with d’Arta

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processing and packaging

53

at a European level and have

helped throughout the company’s

expansion into Portugal, the UK

and most recently into Italy.”

Commenting on the collaboration,

Pieter De Backere, co-CEO at

d’Arta, said: “Some time ago

we were given a demonstration

of the prototype SORTEX FA2

and its capabilities exceeded our

expectations. This resulted in

us ordering two of these optical

sorters for a packaging line in our

facility in Portugal.”

The hygienically-designed

SORTEX F range has the ability

to accurately detect even subtle

colour defects, extraneous matter

and foreign materials in frozen

fruit and vegetables. The SORTEX

FA2 is able to handle processing

capacities of up to 14 tonnes per

hour.

“Our good experience with the

SORTEX range led us once again

to turn to Bühler when we needed

a sorter with more processing

capacity at our Yorkshire Greens

facility,” continued De Backere.

The process

During the annual harvest, peas

arrive already shelled at the

Yorkshire Greens facility. They go

through a series of washing and

cleaning processes before being

blanched and then move through

an individual quick freezing

(IQF) process to rapidly bring

their core temperature down to

-20°C. The frozen peas are then

spread out across a vibratory

tray for presentation to an optical

sorting machine to remove any

out-of-specification product.

The accepted peas are placed

into large tote boxes and stored

in a freezer until the harvest is

completed.

The totes then come out of

the freezer and are sent to the

packing hall. Here they are

presented to another optical

sorter to remove any missed

out-of-specification product

and any other material which

may have found its way into the

batches between the first sorting

operation and packing.

Higher capacity solution

Because the IQF line at Yorkshire

Greens is capable of producing

15 tonnes of product per hour, a

correspondingly higher capacity

sorting solution was needed.

Bühler was already in the process

of developing such a solution for

the frozen product sector when

it was approached by Yorkshire

Greens for a solution.

David McCambridge, Applications

Specialist at Bühler, explains

further: “Yorkshire Greens needed

a solution before the start of the

next pea harvest so when they

heard that we were developing

a higher capacity sorter they

expressed an interest in helping

with the development process.

“Yorkshire Greens installed

our prototype machine in the

processing hall and then went

on to help us test and validate it.

D’Arta shipped frozen products

of varying qualities to the site to

see how the optical sorter coped

with a wide variety of different

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54 processing and packaging

products – including cauliflower

and broccoli florets, diced carrots,

peas and diced potatoes.”

The SORTEX FA3 has been

developed to offer a solution

for applications which require

high capacity sorting but with no

reduction in sorting efficiency.

With a throughput of up to 20

tonnes per hour, the compact new

SORTEX FA3 also offers flexibility,

featuring three individual chutes

while new software enables

clearer visualization of defects

and new operator interfaces

simplify machine set up and

allow for even greater sorting

accuracies.

Commenting further on this

collaborative venture, De Backere

said: “Because our need for a

larger capacity sorting solution

was so great we were more than

happy to help Bühler test the

prototype SORTEX FA3. It passed

with flying colours. This really

was a win/win situation for both

d’Arta and Bühler as the machine

was rigorously tested and we

were rewarded with improved

frozen product, following the

testing process.”

In conclusion, De Backere

said: “We are convinced of the

quality of Bühler equipment and

this is a much more important

consideration for us than cost.

We take a long-term view

when it comes to partnership

arrangements with our suppliers

because we want to ensure that

equipment technology will develop

alongside our changing process

requirements. We know that we

have the best machines today,

but we also need assurance that

we will continue to have access

to the best machines in the

years to come. We have absolute

confidence in our partnership with

Bühler and will continue to work

with the company to find the best

sorting technology solutions as

we update plant and equipment

at our new Italian facility and

carry out a project for 3 new FA2

machines in our new packing

department in Belgium.” n

Buhler

www.buhlergroup.com

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processing analysis and packaging & control

55

Breakthrough technology takes plastic

from the ocean

Coca-Cola has unveiled its first ever sample bottle made using recovered and recycled marine

plastics, demonstrating that one day, even ocean debris could be used in recycled packaging for

food or drinks.

Through a partnership between

Ioniqa Technologies, Indorama

Ventures, Mares Circulares

(Circular Seas) and The Coca-

Cola Company, about 300 sample

bottles were made using 25%

recycled marine plastic retrieved

from the Mediterranean Sea

and beaches. The bottles were

designed and developed to show

the transformational potential of

revolutionary enhanced recycling

technologies, which can recycle

previously used PET plastics of

any quality back to high-quality

plastic that can be used for food

or drink packaging, including

material that would previously

have been sent to incineration

or landfill. The sample bottle is

the first ever plastic bottle made

using marine plastic that has been

successfully recycled for food and

drink packaging.

It is being announced as Coca-

Working towards

100% recycled or

renewable materials

in all of its plastic

bottles, avoiding the

use of over 200,000

tonnes of virgin

plastic every year.

Cola in Western Europe sets out

new goals, in partnership with

Coca-Cola European Partners, to

support its ambition for a world

without packaging waste.

In 2017, as part of their joint

Sustainability Action Plan,

Coca-Cola European Partners

and Coca-Cola in Western

Europe pledged that, by 2025,

Coca-Cola will: collect a can or

bottle for every one that it sells;

ensure that all of its packaging

is 100% recyclable; ensure that

at least 50% of the content of

its plastic bottles will come from

recycled content. In 2019, in

Western Europe, the Coca-Cola

System invested 180m euros

in sustainable packaging, both

across its operations and in the

incubation of new packaging and

packaging-free solutions for the

future.

Now they are announcing further

goals designed to accelerate

their delivery of a sustainable

packaging roadmap for Western

Europe, ensuring that all of their

packaging is collected, recycled

and reused. These include:

Working to remove all

unnecessary or hard to recycle

plastic from its portfolio, through

lightweighting and the removal

of all secondary packaging made

from plastic. This will avoid the

use of more than 11,000 tonnes

www.foodmagazine.eu.com issue three 2019


56 analysis & control

of plastic per year. Coca-Cola

European Partners recently

announced that in Western

Europe, it would move from

plastic shrink wrap to 100%

recyclable cardboard for its

multipack cans, removing 4000

tonnes of plastic from its supply

chain in 2020. It also recently

transitioned its Sprite brand from

green to clear PET plastic bottles,

which are easier to recycle bottle

to bottle.

Working towards 100% recycled

or renewable materials in all of its

plastic bottles, avoiding the use

of over 200,000 tonnes of virgin

plastic every year.

Coca-Cola in Western Europe

will reach 50% recycled content

in its plastic bottles two years

earlier than its stated goal (by

2023, rather than 2025). In

July, Coca-Cola in Western

Europe announced that its

Honest, Glaceau Smartwater and

Chaudfontaine brands would all

transition to 100% recycled plastic

in their bottles in 2019/20.

Support for well-designed deposit

return schemes across Western

Europe, where a successful

proven alternative does not

already exist, in line with its goal

to collect a bottle or can for every

one that it sells by 2025. Coca-

Cola, with its bottling partners,

will also support well-designed

DRS across its wider European

markets, where effective

alternatives are not already in

place

Transparent disclosure of its

packaging footprint on an annual

basis by packaging type, as well

as reporting on performance

against stated commitments and

goals.

Tim Brett, President for Coca-

Cola Western Europe, said:

“Too many of the world’s finite

resources are currently discarded

as waste. We know we need

to do more to correct this. The

targets we have set out today are

ambitious and rightly so. There

is a valuable role for packaging,

but it must always be collected,

recycled and reused. Our aim,

working in partnership, is to see

the term “single-use plastic”

become redundant, both in our

business and beyond, as all of

our plastic – and indeed all of our

packaging - is delivered within a

closed loop”.

Bruno van Gompel, Technical and

Supply Chain Director, Coca-Cola

in Western Europe, said: “This

bottle is testament to what can be

achieved, through partnership and

investment in revolutionary new

technologies. In bringing together

partners from across our supply

chain, from a community clean up

partnership in Spain and Portugal

to an investment in technological

innovation in the Netherlands,

we have been able, for the first

time, to bring damaged marine

plastic back to food-grade

material to make new bottles.

“Enhanced recycling technologies

are enormously exciting, not

just for us but for industry and

society at large. They accelerate

the prospect of a closed loop

economy for plastic, which is why

we are investing behind them.

As these begin to scale, we will

see all kinds of used plastics

returned, as good as new, not

just once but again and again,

diverting waste streams from

incineration and landfill.”

The marine plastic bottle has

been developed as proof of

concept for what the technology

may achieve in time. In the

immediate term, enhanced

recycling will be introduced

at commercial scale using

waste streams from existing

recyclers, including previously

unrecyclable plastics and lowerquality

recyclables. From 2020,

Coca-Cola plans to roll out this

enhanced recycled content in

some of its bottles.

A newly formed Packaging

Innovation Hub will continue

to focus and accelerate

investment and innovation in

sustainable packaging solutions

across Western Europe. These

include continuing investment in

enhanced recycling technologies,

as well as alternative packaging

solutions for the future, such

as paper bottles, bio-based

packaging materials, refillablereturnable

and packaging-free

alternatives, like its dispensed

Freestyle or wider micro-dosing

solutions.

More about the marine plastic

bottle

Coca-Cola unveiled its first

ever sample bottle made using

recovered and recycled marine

plastics, demonstrating that one

day, ocean debris could be used

in recycled packaging for food or

drinks.

www.foodmagazine.eu.com issue three 2019


analysis & control

57

This is also the first ever plastic

bottle made using marine plastics

that has been successfully

recycled and reused for food and

drink packaging

Approximately 300 sample marine

plastic bottle prototypes have

been made using 25% recovered

and recycled marine plastics and

are a product of revolutionary new

enhanced recycling technology,

also known as depolymerization

technology

Enhanced recycling is a chemical

process which now makes it

possible for lower grade PET

plastics to be broken down,

stripped of impurities, and

rebuilt to virgin-grade quality

– and importantly, to meet the

standards required to contain

products for human consumption

This means that lower grade

plastics, non-transparent and

coloured plastics, can now be

recovered and upcycled back into

food-grade packaging materials,

with their value returned, not just

once, but again and again

The sample bottles have been

produced to demonstrate

what can be achieved through

enhanced recycling technologies

and are a product of several key

partnerships:

Coastal clean ups: the marine

plastic contained in the bottles

was collected and recovered by

volunteers that participated in

84 beach cleanups in Spain and

Portugal and fishermen in 12

ports across the Mediterranean

Sea, as part of the Mares

Circulares or ‘Circular Seas’

project. Mares Circulares,

partially funded by The Coca-Cola

Foundation, is a collaboration

between the Coca-Cola system

in Iberia, Spain’s Ministry of

Agriculture, Fisheries, Food & the

Environment and three leading

non-profit organisations —

Chelonia Association, Ecomar

Foundation and Vertidos Cero

Association. The shared objective

of the intervention scheme

is to clean beaches and sea

beds in Spain and Portugal, by

collecting and recycling marine

litter. The project also aims to

raise awareness of responsible

waste disposal to stop litter from

arriving in natural spaces, as well

as facilitate related scientific

studies and a start-up to promote

circular economy. Over 170 public

and private organisations, such

as local municipalities, NGOs,

universities, and environmental

and community associations, help

make this happen.

Indorama Ventures,

one of Coca-

Cola’s suppliers of

PET plastic and

packaging solutions,

subsequently

converted this

material into the PET

plastic required to

make the first Coca-

Cola bottle – and the

world’s first drinking

bottle – made with

marine plastics

Technological innovation:

In January 2019, Coca-Cola

extended a loan to Ioniqa

Technologies in the Netherlands

to help scale its proprietary

enhanced recycling technology.

The marine litter collected through

Mares Circulares was recycled

by Ioniqa Technologies, using the

depolymerization process, back

into the building blocks needed to

make food-grade PET

Industry collaboration:

Indorama Ventures, one of

Coca-Cola’s suppliers of PET

plastic and packaging solutions,

subsequently converted this

material into the PET plastic

required to make the first Coca-

Cola bottle – and the world’s

first drinking bottle – made with

marine plastics.

The marine plastic bottle has been

developed as proof of concept

for what the technology may

achieve in time. In the immediate

term, enhanced recycling will be

introduced at commercial scale

using waste streams from existing

recyclers, including previously

unrecyclable plastics and lowerquality

recyclables. From 2020,

Coca-Cola plans to roll out this

enhanced recycled content in

some of its bottles.

As the technology scales, by

boosting the quantity and quality

of recycled plastic available for

use at food-grade level, it will

correspondingly reduce and

replace the use of virgin PET

originating through fossil fuels,

reducing the carbon footprint

of packaging, not just for Coca-

Cola, but for industry at large,

and making a closed loop, circular

economy for plastics a future

reality.

Tonnis Hooghoudt, CEO of Ioniqa

Technologies, said: “The impact

of enhanced recycling will be felt

on a global scale: by working

with Coca-Cola and Indorama

to produce this bottle, we aim to

show what this technology can

deliver. Our new plant is now

operational and we are bringing

this technology to scale. In

doing so, we aim to eliminate the

concept of single use plastic and

plastic waste altogether.”

Yash Lohia, Chief Recycling

Officer (CRO) of INDORAMA’s

Recycling Business Group and

Board Member of Indorama

Ventures, said: “By collaborating

with new ventures in enhanced

recycling technologies, we have

the opportunity to reshape and

redefine the future of plastic

packaging, ensuring that nothing

goes to waste. PET of any

quality can now be recycled

and upcycled, at the same time

resulting in a lower carbon

footprint for packaging.” n

Coca Cola

https://www.coca-cola.eu/

news/marine-bottle

www.foodmagazine.eu.com issue three 2019


58 analysis & control

Placing trust & transparency at the heart

of complex food supply chains

Public trust in food today is all too often being challenged by food scares and animal welfare

concerns. Trust is fragile predominantly due to a lack of transparency and authenticity, with

consumers increasingly demanding full traceability of a product’s identity, origin, and history.

“Consumers today are not only

demanding more transparency

from businesses; they are also

setting higher expectations

for how businesses should

demonstrate it. Consumers are

no longer satisfied with general

statements asserting products

are sustainably produced or

responsibly made. Now, they want

to see the real data backing it up.

Where exactly do these products

come from, and how exactly were

they made.”

Source: 2019 Edelman Trust

Barometer –Food and Beverage

“Increasing supply chain visibility

always strengthens consumer

trust… In their paper, researchers

[from MIT Sloan School of

Management]noted than in a

recent survey 75% of respondents

considered transparency helpful

in strengthening trust between

businesses and consumers. But

according to another poll, 81% of

1,700 companies surveyed did

not have full visibility into their

supply chains, with 54% having no

visibility at all.”

Source: Chartered Institute of

Procurement and Supply, blog

by Andrew Allen, 29thAugust

2019

“Shoppers are increasingly

turning to food to help manage

health and well-being. They seek

to understand what is in their

food, who made it and how it was

produced…No less than 66% of

shoppers look for “better-for-me”

items and around three in 10

look for products that are better

for the planet, farmers, workers

or animals. Together, these

powerful numbers show that 80%

of consumers are looking to the

industry to provide options for

better-for alternatives.”

Source: ‘Power Of Meat 2019

by the Food Marketing Institute

and Foundation for Meat &

Poultry Research & Education

DNA TraceBack ® is a scientific

solution that accurately and

precisely traces animal-derived

protein products, including

beef, pork, and poultry as well

as seafood, from fork to farm.

This cutting-edge traceability

technology is unrivalled in

promoting trust and protecting

provenance within challenging

food business environments.

The Challenge

Italy’s premium pork products

such as Salami, Parma and

San Daniele Ham are world

famous but are not immune to

the potential reputational and

financial damage due to the

trust deficit between brands

and consumers. While product

tracking through auditing

processes is standard practice in

the food industry, the meat sector

typically comprises complex food

supply chains with numerous

stages involved in production and

processing.

Take the case of Beef and

Pork where the animal carcass

does not remain intact but

is disassembled into smaller

components that are often mixed

with other proteins to make the

final output sold in retail or food

service settings. Consequently,

an animal’s information, namely

its identity and region or breed

of origin, is easily lost. Traditional

paper-based audit systems and

more recent blockchain digital

ledgers have difficulty tracing and

tracking complex protein products

through this complexity back to

the source farm animal.

Leading food companies

recognise that delivering a

robust system to ensure reliable

traceability along the entire

supply chain is key and deploy

DNA TraceBack ® from IdentiGEN

as their preferred solution. To help

safeguard Italy’s valuable food

industry IdentiGEN partnered

with a leading Italian retailer to

examine the potential of DNA

based traceability to address the

complex challenge of premium

pork products.

Tracing Italian pork products

from fork to farm with accuracy

& precision

The solution

In collaboration with a major

Italian pork-producing farm and

two large-scale transformers for

Italian ham and salami products,

IdentiGEN conducted a fivemonth

pilot study on selected

premium branded products in late

2018. Employing IdentiGEN’s

proprietary DNA TraceBack ®

technology, the objectives were

to demonstrate the ability of DNA

TraceBack ® to accurately and

precisely trace production pig

meat to a defined sow population

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analysis & control

59

Why DNA Traceback ® ?

“DNA TraceBack ® is the only fail-safe way to identify

beyond doubt whether a piece of fresh, frozen or

transformed piece of meat came from a specific animal.

It’s the only basis on which to make a secure claim

about the origin of meat products and their associated

attributes. In this instance, the solution has provided the

much-needed traceability to show that a trusted supply

chain for pork products is firmly in place.”

Mr Cesare Covanti, Business Development Manager

IdentiGEN (Italy)

and to confirm that traceability

was maintained throughout the

maturation, complex further

processing and cooking phases.

The main goal of the study was to

prove that transforming processes

do not hamper DNA to match the

product to its source of origin.

Using samples and blind test

controls, the research revealed

that DNA TraceBack ® can identify

exactly which piglet came from

which of five different sows.

Furthermore, it was able to link

(i) prosciutto samples back to

the original hams after curing, (ii)

salami samples back to a 100g

sample of minced pig meat, and

(iii) a cooked ham product back to

the uncooked version.

The conclusion

The study concluded that, in all

cases, pork products of varied

maturation levels from retail

shelves can be accurately traced

backto the original farm of origin

where the animal was born.

The benefits

DNA TraceBack® provides an

unparalleled opportunity for

food producers, processors and

retailers to:

n Supply indisputable evidence

of traceability from end product

to the animal, parent or breed

and farm of origin with a

precise, tamper-proof solution

n Cut through the complexity

of the supply chains that

characterise the meat industry

n Accurately authenticate and

improve the entire supply

chain whilst delivering stronger

compliance

n Solve provenance problems

and enhance quality controls,

assurances in product quality

and the integrity of product

claims

n Provide transparency and help

deliver trust for consumers

n Strengthen market position

through brand differentiation

(added value), increased sales,

brand loyalty and reduced

complaints.

Unambiguous, unique,

undeniable

DNA forms the building blocks

for each and every individual

and animal and is undeniably

unique as a natural barcode.

DNA traceability technologies

use specific markers within

an animal’s DNA known as

SNP’s (Single Nucleotide

Polymorphisms), and the

combination of these markers

are unique to only one animal.

This unique barcode is impossible

to alter and is present in every

single cell of its body no matter if

it is in a fresh, frozen, pasturised,

cooked, matured or cured state.

Therefore, only by using a DNAbased

technology such as DNA

TraceBack ® as a traceability

solution can a finished product

be unequivocally matched to

its original source and animal

irrespective of the complexity of

the supply chain.

Accurate & precise

What differentiates DNA

Traceback ® is its accuracy

and precision. The proprietary

analytical connection of

DNA, production history

and certification data enable

irrefutable traceability from fork

to source, [underpinning trust in

the integrity of the supply chain

and validity of brand claims]. DNA

TraceBack ® is designed for use

within intricate food supply chains

and international processing

environments. Compatible with

blockchain processes, DNA

TraceBack ® serves as a strong

“crypto anchor” or immutable

data point for the data ledger

technology and deliver a more

robust solution to the meat and

seafood supply chains.

Unmatched mark of trust

Far more than a lab test,

DNA TraceBack ® is the most

advanced traceability system

available and is fast becoming

the gold standard of traceability,

transparency and trust in food

systems worldwide.

A new standard in food quality

IdentiGEN is a pioneer of DNAbased

traceability solutions

for producers, processors and

retailers of meat and seafood

products in the agri-food industry.

With operations in Ireland,

Europe, the UK and the USA. Its

proprietary DNA TraceBack®

technology is the most advanced

traceability system available,

while its food diagnostics and

genomics testing service is a

best-in-class provider of species

identification and aqua

genomics. n

Identigen

https://identigen.com

www.foodmagazine.eu.com issue three 2019


60 analysis & control

NEWTRITION X.: New insights and

technologies make Personalised Nutrition

scalable for the mass market

Anuga in Cologne was the platform for the second NEWTRITION X. innovation summit, which

dealt exclusively with the topic of Personalised Nutrition. Almost 100 guests from 22 countries

accepted the invitation of organiser foodRegio e.V. on 6 October to learn about new scientific

findings and digital solutions, and discuss developments with leading thinkers in the industry.

In his role as chairman of the

focus group Personalised

Nutrition at foodRegio e.V.,

Michael Gusko addressed the

food industry at the beginning of

the summit and demanded more

courage and pioneering spirit.

Taking Germany as an example,

surveys show that 73% of its

inhabitants no longer believe

in generally valid nutritional

recommendations – while at

the same time, the advantages

of Personalised Nutrition have

become better known. “We

don’t want to be the first, but we

certainly don’t want to be the last

– that is currently the tenor in the

industry,” says Gusko, Managing

Director of GoodMills Innovation.

Prof. Dr. Christian Sina, medical

nutritionist at the University

of Lübeck, and Prof. Ahmed

El-Sohemy, holder of the

chair for Nutrigenomics at the

University of Toronto, lectured

about the scientific status

quo of Personalised Nutrition.

According to Christian Sina,

a study with identical twins

showed that, depending on

their microbiome, they exhibited

completely different blood sugar

responses to the same foods –

and thus also different weight

reactions. The aim therefore is a

stratified diet that summarises

these differences in clusters and

compensates them with with a

type-appropriate diet. Ahmed El-

Sohemy explained the influence

of genes, including the way in

which a person metabolises

food. “Our genes also determine

what food we choose,” the

researcher explained, using the

example of the TAS1R2 gene

which, depending on the variant,

causes some people to have a

higher sugar craving. DNA-based

nutritional recommendations are a

powerful tool for keeping people

healthy in the long term, says El-

Sohemy.

New technologies make

personalisation possible

André Boorsma, Senior

Researcher at the innovation

network TNO, presented the

concept of a digital platform for

evidence-based personalised

nutritional recommendations:

www.foodmagazine.eu.com issue three 2019


analysis & control

61

It is based on data relating to

health status, genetic factors,

behaviour and personality. This

data is then consolidated in a

“digital knowledge hub” and

processed into recommendations,

which could then be implemented

in a third step with the help of

tracking technologies, apps

and household appliances, food

trade and nutrition experts.

Roland Napierala, from Miele

SmartHome, and Michael Haase,

from PlantJammer, presented

their collaboration as an

example of a digitally networked,

personalised concept. The

PlantJammer app allows users to

select recipes according to taste,

texture and refrigerator content,

and combine them with nutritional

goals. Their vision: to link the

entire supply chain – intelligent

refrigerators and kitchen

appliances, personalised cooking

and nutrition advice and retail.

Personalised Nutrition as a

service and customer loyalty

instrument

Another example was presented

by Ignace de Nollin, from

SmartwithFood, an app supplier

to the largest Belgian retail

group. Consumers today are

worried about healthy nutrition

and ingredients – so it is up to

retailers to see themselves as

a service provider and compass

for customers, to inform and

personalise their advice. Nick

Holzherr, CEO of the software

provider Whisk at Samsung

NEXT, wants to offer seamless

and personalised shopping

experiences with his solutions.

He now sees the time has come

for personalised nutrition based

on digital services and advises

companies: “If you ever had

an app and it failed, try again

now.” Dominik Burziwoda,

CEO and founder of Perfood,

provider of the Personalised

Nutrition program MillionFriends,

agrees. In the hotly contested

nutrition market, Personalised

Nutrition is an effective way to

increase customer lifetime value.

“Personalisation means truly

healthy. And loyal,” he says.

Finally, Dr. Simone K. Frey, of

Nutrition Hub, took a look at the

consumer – nutrition and health

are more important to him than

ever before, but at the same

time, in an era of social media

and Dr. Google, uncertainty

is growing about which are

trustworthy sources and which

are not.

Lookout: NEWTRITION X. 2020

Also in the coming year, the

NEWTRITION X. platform will

be a source of inspiration for

all aspects of Personalised

Nutrition. As a two-day

event, the Summit in Lübeck

in Germany on 16 and 17

September will be supplemented

by workshops and discussion

rounds.

Prof. Björn P. Jacobsen, of

foodRegio e.V, says: “Our goal

is to establish the event as a

compass in an industry that is

currently not only undergoing

change, but is also experiencing

a real revolution. Consumers take

their diet into their own hands –

and they are no longer satisfied

with ‘one size fits all’. This is

where the food industry has to act

in order not to miss the train.” n

NEWTRITION X.

www.newtritionx.com.

www.foodmagazine.eu.com issue three 2019


62 company news

GanedenBC30 ® reduces GI and URTI symptoms in children

Spore-forming probiotic GanedenBC30® has a beneficial effect on gastrointestinal symptoms (GI) and upper

respiratory tract infection symptoms (URTI) in children, new research has shown.

The study, which was recently published in the journal, Food Research International, found that supplementation with

GanedenBC30 significantly reduced the incidence of flatulence and suggested a positive effect on stool consistency.

It also found that the probiotic significantly decreased the incidence of URTI symptoms, including nasal congestion,

bloody nasal mucus, itchy

nose and hoarseness, and

the duration of hoarseness,

headache, red eyes, and

fatigue.

Don Cox, R&D Director for

Kerry’s ProActive Health

Division, the makers of

GanedenBC30®, said

“While there is already

a large body of evidence

for the digestive and

immune health benefits

of GanedenBC30, this

research is particularly

exciting because it is the

first to focus on children,

and shows the enormous

potential of GanedenBC30

as a functional ingredient in

products for kids.”

The study data reported

that GanedenBC30 may

have the ability to modulate

the immune response,

based on beneficial effects

on URTI and GI symptoms. Previous studies have shown that GanedenBC30 can reduce gastrointestinal symptoms in

adults with post-prandial intestinal gas-related symptoms, and improves pain and bloating in IBS sufferers.

“We are committed to driving forward probiotic innovation through science and helping meet the demand for highquality

ingredients, substantiated by high-quality research,” continued Cox. “These latest findings support our ongoing

efforts to provide an efficacious probiotic ingredient that can withstand harsh manufacturing processes and conditions

in the body.”

Eighty healthy school-aged children in Mexico took part in this randomized, double-blind, placebo-controlled study.

They received a flavored water containing either GanedenBC30 (1 billion CFU ) or a placebo, daily for 12 weeks.

About GanedenBC30®

GanedenBC30® (Bacillus coagulans GBI-30, 6086) is a patented, FDA GRAS probiotic ingredient found in more than

900 leading food and beverage products around the world. It is a shelf-stable, science-backed probiotic strain that has

been shown to provide digestive health, immune health and protein utilization benefits. Unlike most other probiotic

strains, GanedenBC30 is a spore-former, which makes it highly stable and allows it to remain viable throughout most

manufacturing processes and the low pH of stomach acid. Well-researched and easy to formulate into functional

food, beverages and companion animal products, GanedenBC30 is backed by over 25 published papers. Part of

Kerry’s ProActive Health portfolio, GanedenBC30 is natural, vegan, Non-GMO Project verified, organic compliant and

allergen-free. n

www.foodmagazine.eu.com issue three 2019


company news

63

Aleph

successfully completed the first

slaughter-free meat experiment

in space

© Afik Gabay

Farms

Aleph Farms, a food company that grows

cultivated beef steaks, announces today

it has successfully taken “one small step

for man and one giant leap for mankind” in

producing meat on the International Space

Station, 248 miles (339 km) away from any

natural resources. Through an international

collaboration set to reach new heights with

3D Bioprinting Solutions (Russia), which

develops implementations of 3D bioprinting

technologies, Meal Source Technologies

(USA) and Finless Foods (USA) – Aleph

Farms, co-founded with the food-tech

incubator The Kitchen, and Prof. Shulamit

Levenberg of the Technion university, is

making a significant progress toward fulfilling its promise: to enable on Earth unconditional

access to safe and nutritious meat anytime, anywhere, while using minimal resources.

Aleph Farms’ production method of cultivated beef steaks relies on mimicking a natural process of muscle-tissue

regeneration occurring inside the cow’s body, but under controlled conditions. Within the framework of this

experiment on the 26th of September on the Russian segment of the ISS, a successful proof of concept has been

established in assembling a small-scale muscle tissue in a 3D bioprinter developed by 3D Bioprinting Solutions, under

micro-gravity conditions. This cutting-edge research in some of the most etreme environments imaginable, serves as

an essential growth indicator of sustainable food production methods that don’t exacerbate land waste, water waste,

and pollution. These methods aimed at feeding the rapidly growing population, predicted to reach 10 billion individuals

by 2050.

In an historic report published on the 10th of September 2019, the Intergovernmental Panel on Climate Change,

established by the United Nations, has emphasized the integral contribution of the conventional animal farming

methods on climate change, creating “a challenging situation worse and undermining food security.” The 107 authors

who contributed to the report have shed light on climate change effects on land, especially desertification, land

degradation, and diminishing availability of food supplies.

“In space, we don’t have 10,000 or 15,000 Liter (3962.58 Gallon) of water available to produce one Kg (2.205 Pound)

of beef,” says Didier Toubia, Co-Founder and CEO of Aleph Farms. “This joint experiment marks a significant first step

toward achieving our vision to ensure food security for generations to come, while preserving our natural resources.

This keystone of human achievement in space follows Yuri Gagarin’s success of becoming the first man to journey into

outer space, and Neil Armstrong’s 50th anniversary this year, celebrating the moment when the first man walked on

space,” Toubia concludes.

“The mission of providing access to high-quality nutrition anytime, anywhere in a sustainable way is an increasing

challenge for all humans,” adds Jonathan Berger, CEO of The Kitchen. “On Earth or up above, we count on innovators

like Aleph Farms to take the initiative to provide solutions to some of the world’s most pressing problems, such as the

climate crisis.”

Fifty years after Apollo 11, through joint experiment on the International Space Station (ISS), Aleph Farms has

brought forward its mission to provide sustainable food security on earth, and beyond, by producing meat regardless

to availability of land and local water resources. n

www.foodmagazine.eu.com issue three 2019


64 company news

Cost-effective, reliable performance is easily achieved with Alfa Laval’s new

OptiLobe rotary lobe pumps

To meet the requirements of lower flow rates and higher production capacities, the

addition of the Alfa Laval OptiLobe 10 and OptiLobe 50 adds four new pump sizes

to the product range. These new pumps will also provide the possibility of having

heating/cooling front covers for processes, where products tend to harden at low

temperatures.

Gentle, hygienic product treatment

Alfa Laval OptiLobe’s high precision rotors and low-shear operation ensure gentle

handling of delicate products. With full cleanability, the OptiLobe also complies with

the world’s leading hygienic standards.

Designed for cleanability

Seal faces in the OptiLobe have direct contact with high-velocity product media. This ensures a fast and secure

Cleaning-in-Place (CIP) process, reducing both cleaning time and contamination risk. Engineered for use within the

food, dairy, beverage and home-personal care industries, these positive displacement pumps conform to CE directives

and EHEDG, 3-A and FDA hygienic standards.

Efficient and quiet operation

The OptiLobe pumps are engineered with a wide performance envelope, due to an advanced rotor shape design and a

rotor case that incorporates cusps. In addition to maximizing pump efficiency, these designs feature reduced pulsation

and noise emissions. The OptiLobe pumps are also reducing the possibility of product damage by internal product

recirculation.

Easy maintenance

Factory-set shimming simplifies maintenance by making the process of changing the rotor quick and smooth, with no

further adjustment or retrimming needed. Alfa Laval’s high-precision components also allow for full interchangeability of

spare parts. n

Makro launch checkweigher for craft brewers

Having achieved huge success supplying equipment to the UK craft brewers,

Makro Labelling UK have been appointed agents for the Radwag Rotary

Checkweigher, which is most suited to can lines that have been put into the

craft beer market.

Richard Portman, managing director of Makro Labelling UK said about this

latest addition to his machine portfolio, “One of the main issues for the

craft brewers using cans is being able to conform to the Average Weight

legislation. Currently the only option that has been available is to employ

someone to stand at the end of the filling machine, taking off the line 4 cans in

every 100, and weighing them, assuming all is OK then putting them back on

the line for packing.”

Richard continued, “With the Radwag checkweigher, you can install this over

an existing conveyor, the unit has a star wheel which takes every can that

has been filled and records the production from the filler/seamer. With the

introduction of the Radwag checkweigher, craft brewers will now be fully compliant with the average weight legislation

as complete documentation can be produced should they get a visit from the weights and measures inspectorate.

Priced at around £20k the ROI will be less than a year as craft brewers won’t have to have an operative just carrying

out weighing duties.”

The Radwag units come with a full one-year guarantee, from then on, the Makro after sales and service team will have

a comprehensive set of spares to look after any clients.

Richard concluded, “I have been looking for an affordable checkweigher for some time, as the craft brewers embrace

cans as an alternative to glass. The need for this equipment has become paramount so that they fully comply with the

regulations. The machines are available from stock so installation can be extremely quick.” n

www.foodmagazine.eu.com issue three 2019


company news

65

Bosch Packaging: Actively engaged in

EIT Food

Although environmental awareness is increasing among

the general public, Greenpeace reports that around 12.7

million tons of plastic waste still end up in the oceans each

year, with rising tendency. At the same time, however,

regulatory changes, initiatives and altering consumer

behavior are leading to increased efforts towards more

sustainable packaging and environmentally friendly

manufacturing processes. Bosch Packaging Technology

recognised the necessity for these developments early on

and launched the first sealed paper packaging along with a

corresponding machine concept as early as 2016. What’s

more, the company has been contributing its expertise in

various consortia for

many years. One of

them is EIT Food,

Europe’s leading

food innovation

initiative, that is

aiming to make

the food system

more sustainable,

healthy and trusted

by consumers.

Holistic approach

along the value chain

As one of around 50 partners from the fields of innovation,

education and entrepreneurship, Bosch Packaging

Technology has been active in EIT Food since its

establishment in 2017. The innovation initiative brings

together players from each area of innovation, education

and entrepreneurship, thus creating a shared vision and

agenda for the future of food. Bosch Packaging Technology

is one of the few mechanical engineering companies

involved and plays an important role in transferring the

developed materials and packaging styles to real-life

production. “What use is sustainable packaging, however

sophisticated it may be, if it cannot be processed or

filled on appropriate machines economically and with the

necessary output,” said Matthias Klauser, project leader

and sustainability expert at Bosch Packaging Technology.

“At EIT Food, we are involved in the early innovation and

product development phase and contribute our experience

to this holistic approach along the value chain”.

inPaper: paper-based trays for confectionery and

refrigerated products

The EIT Food partners are working in various projects

alongside start-ups and innovation leaders to develop

new concepts for a more sustainable food industry. A

closer look at refrigerated shelves or into confectionery

departments of supermarkets shows that paper-based

packaging has the potential of standing out from

competing products. n

Uelzena eG publishes

online sustainability

report 2018

The Uelzena Group

has published its

sustainability report

2018 titled, ‘Basis for

the future: sustainable

investments’. As in

previous years, the

report focuses on the

five fields of action,

namely company,

products, production,

employees and regional

responsibility and includes a description of progress,

measures taken and the most important successes as

well as relevant facts and data.

Investments for the future

Key topics of the 2018 report are the considerable

investments into new pro-duction plants and the

technical modernization efforts scheduled over

the next few years. At 120 million euros, these

investments are amongst the largest package of

measures in the history of the Uelzena Group. The

new high-bay warehouse, the new filter and the

reconstruction of tower no.5 are only part of the

technical upgrading and modernisation projects. With

these investments, the Uelzena Group is emphasizing

its cooperative mission as a reliable milk customer in

the regions while also increasing its efficiency for its

customers.

Sustainable milk, animal welfare and more – first

interim results

Sustainable milk production within the scope of the

sustainability module milk continues to be at the core

of reporting. In 2018, the Thünen-Institute evaluated

the first results and made these available to the

dairies. This enables the dairies to enter into a direct

dialogue with their milk producers in order to jointly

develop improvement measures. Within the scope of

the sustainability module milk, the Uelzena Group has

appointed a Uelzena Advisory Board, which will in the

future supervise the project as a separate body and

accompany the continuous improvement process. For

more information on the current state, please read the

online report 2018 at https://www.uelzena.de/en/

sustainability/sustainability-module-milk/

Sustainability strategy of the Uelzena Group and

targets achieved in 2018

The sustainability strategy of the Uelzena Group

was developed in 2014; it depicts the ecological,

economical and social responsibility of the company. n

www.foodmagazine.eu.com issue three 2019


66 company news

Sensient Flavors presents its 2019–2020 ‘Trends to Taste’ report

Sensient Flavors presents a new collection of ‘Trends to Taste’ flavours. The range of six state-of-the-art flavours is

based on the company’s latest insights into consumer interpretations of the past, present and future. The flavours not

only give final applications a new aromatic kick; but also inspire insight and achievable innovations that can help narrow

the gap between a brand and its consumers.

Where does the story of your product belong – the past, present or future? By addressing this question, Sensient

Flavors is offering food and drink manufacturers the latest insights into consumer attitudes. Published annually, the

‘Trends to Taste’ forecast encompasses the company’s syndicated research and horizon-scanning capabilities in pursuit

of one clear goal – capturing the latest consumer trends and transferring them into a flavoursome, aromatic language.

Its team of flavourists has examined current consumer perception of past, present and future times. For each

dimension, they identified both positive and negative feelings, which are strong drivers of consumer behaviour. By

turning these insights into a flavour collection, the company has created six avant-garde offerings that mirror specific

consumer attitudes to each time dimension, and help drive stronger product performance in the marketplace.

Engaging the past

While some of us associate the past with positive feelings of nostalgia,

stability and comfort, others use yesteryear to make changes to their future.

To reflect the emotions of the former, Sensient Flavors has developed a new

variation of Poudre Douce – a warm and comforting medieval spice blend

for use in various foods from roasted meats to bakery items. By contrast,

Romeu e Julieta – a flavour combination of traditional tropical fruity guava

paste and subtly sweet cheese – was designed to create both a new

sensory experience, as well as acknowledge the feelings of the latter group

of consumers.

Controlling the present

More and more people consider the modern world to be immersive

– an interactive experience to be explored. For these shoppers, the

flavour expert presents the aroma of Timut Peppercorn – a plant

highly appreciated by Himalayan natives for its versatile properties.

Characterized by peppery notes in combination with zesty fruit aromas, it

helps create tailored products that tap into interactive indulgence.

However, there are also an increasing number of people who are rather

overwhelmed by today’s multi-sensorial stimulation. For this group,

Chocolate Toadstool with deep earthy umami and decadent chocolate

notes helps create authentic products to satisfy a taste for diversion and

escapism.

Imagining the future

Today, future visions of a near-perfect society sit alongside dystopian predictions that necessitate a return to a simpler

existence, and regionally focused eating. In addressing the utopian idea, Sensient Flavors embraces the ancient

description of utopia as a land of ‘milk and honey’, where honey means the sweetness of dates. Against this backdrop,

the manufacturer presents Silan – a harmonic combination of brown dates with a slight bitter edge tempered with

creaminess.

Acknowledging the dystopian vision, the flavour company presents Fermented Yaupon, reminiscent of roasted tea

enhanced with floral notes. As North America’s only caffeine-containing plant, Yaupon promises a natural caffeine buzz

and, thanks to fermentation – an age-old process used in the preservation of food and beverages – this offering also

has a slightly sour edge.

“Our latest ‘Trends to Taste’ collection is designed to offer an understanding of emerging consumer trends, and their

translation into actionable insights,” says Ranbir Kooner, Marketing Manager EMEA. “Thanks to our forecast system,

we have identified the consumer perspectives that influence their current decision-making and will guide food and

beverage landscapes in the years ahead. Understanding the ever-changing trends helps developers to create more

attractive products, and support their positioning for maximum effect.” n

www.foodmagazine.eu.com issue three 2019


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INGREDIENTS PROCESSING & PACKAGING ANALYSIS

THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE

www.foodmagazine.eu.com ISSUE 3 2019

Featuring

SupplySide West

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 4 2019: PUBLISHED WINTER

Special Features: Special Features: Fi Europe Paris, December.

ISM/ProSweets Cologne, January.

INGREDIENTS

> Confectionery and health

> Natural ingredients

> Natural colourings

> Dairy today

> Food supplementation

> Legislation in the EU and beyond

PROCESSING & PACKAGING

> Extruders and choice

> Confectionary processing

> Dairy products

> Processing/packaging sweets

> Process integration and automation

> Shelf life and customer appeal

> Latest innovations in meat packaging

> Weighing, filling and conveying

> Robotic packaging lines

ANALYSIS & CONTROL

> Innovations in analysis techniques

> Food safety research

> Contamination and risk avoidance

> Laboratory analysis

> The changing regulatory landscape

www.foodmagazine.eu.com issue three 2019


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