Issue 3 2019

INGREDIENTS PROCESSING & PACKAGING ANALYSIS 

foodeurope 

THE QUARTERLY MAGAZINE FOR THE FOOD AND BEVERAGE INDUSTRIES IN EUROPE 

www.foodmagazine.eu.com ISSUE 3 2019 

Featuring 

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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 

18 

22 

26 

28 

30 

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 


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That can be tricky; tweaking 

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6 

contents 

Processing & Packaging 

42 

47 

48 

50 

52 

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 

55 

58 

60 

62 

67 

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 


est. 

05 

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foodeurope examines the food and beverage 

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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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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 


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


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 


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 



‘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 


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 


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’ 


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 


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 


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 


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 


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. 



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 


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 



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 


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, 



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 


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 



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 


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 


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 


www.cargillcocoachocolate.com 

International Finance Corporation (IFC) 

www.ifc.org 



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 


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. 



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. 


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 



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.” 


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. 



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 


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 


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 


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 


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 


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 


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 


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 



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 



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, 



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 



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. 



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 



foodeurope 



www.foodmagazine.eu.com ISSUE 4 2018 


Featuring 


Featuring 

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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 



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. 



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 



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 



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/ 



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 



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 



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 


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 


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. 


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 



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 



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 



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: 



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. 


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 


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 



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 


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 



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 


show preview: SupplySide company news West 67 


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Featuring 


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 



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Featuring 


food europe 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 processes. It covers the latest technologies and hot issues within the following main sections: 

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