Food & Beverage Asia June/July 2020

JUNE / JULY 2020 

www.foodbeverageasia.com 

The secret of successful 

marshmallow: Gelita 

Performative excellence for aseptics 

Spitz invests in a new dry-aseptic line 

from Krones 

A data-driven recipe: 

How will articifi cal intelligence cook up 

the future of food 

Photo courtesy of Gelita

2 

CONTENTS 

PROCESSING AND PACKAGING 

Performative excellence for aseptics 

42 

MARKET INSIGHTS 

14 How blockchain can beef up food sector 

17 Are cobots the helping hand in the food 

industry of tomorrow? 

Bulk bag discharger improves efficiency of 

cocoa powder line 

Digital twin: KHS lowers fault-related 

costs with virtual machine commissioning 

Powering the F&B industry with 

gas turbines 

45 

46 

48 

BITING ISSUES 

20 GNT / AAK 

21 Arla Foods Ingredients 

22 Taiyo / Ingredion 

23 Barry Callebaut 

24 Starbucks 

25 KFC 

INGREDIENTS 

26 Keep dairy great and fresh using food 

cultures with bioprotective effect 

28 The secret to successful marshmallows 

32 Rising demand for dairy-free products 

in Asia 

ON THE TABLE 

34 Meatless – The next new normal? 

38 A data-driven recipe: How will artificial 

intelligence cook up the future of food? 

B.L. Agro sets new packaging standards 

with Sidel’s expertise 

In position with IO Link: Rovema relies on 

SIKO position indicators with IO link for 

packaging systems 

50 

53 

FIRST LOOKS 

Yamato Scale / Baker Perkins 56 

Syntegon Technology 57 

Heat and Control / Bühler-Premier Tech 58 

Key Technology 59 

Körber / Admix 60 

GEA / Stora Enso 61 

Siemens 62 

REGULARS 

Editor’s Note 3 

News 4 

Events Calendar 63 

Advertisers’ Index 64 

14 26 34 46 

FOOD & BEVERAGE ASIA JUNE / JULY 2020

EDITOR’S NOTE 

3 

A new normal 

Summer is calling. And aer months of staying at home and wearing a mask 

whenever outdoor, people are eager to head out to embrace the warm weather, 

enjoy their vacaon, and more importantly, get their lives back to what it was 

used to. 

In coming months, the world will have to find a common ground to live with the 

COVID-19 virus as businesses are expected to resume to protect people and their 

livelihoods. Yet, we sll have so lile knowledge about COVID-19 – especially 

around the cause and spread – and certain measures like working from home 

whenever possible and social distancing with one another will soon become a new 

normal for people to adopt and pracce in order to minimise human interacons 

and contain the spread of the virus. 

For the food and beverage industry, these measures pose a challenge for 

foodservice outlets and restaurants to implement. Some dining places are 

required to reduce dining party sizes or even place an empty table in between 

different groups of diners to allow more space between diners. While the 

addional “personal” space might be appreciated by some consumers, the 

decrease in table turnover rates impact businesses directly and their revenue. 

But one thing is for sure – the need to go digital. While food and beverage 

businesses are considered essenal services and are permied to remain open 

during city shutdowns, many of these establishments are only allowed for 

takeaway and delivery opons. This has drawn some businesses to switch to 

online food delivery plaorms to connue operaon, and reach out to even wider 

audiences in the digital marketplace. 

In opening up new digital opportunies, Alan Lim, Blockchain Leader at IBM 

Asia-Pacific, discusses the relevance of blockchain technology to Asia-Pacific, 

and highlighted, “The need for greater transparency, accountability, traceability 

and quality is possible with blockchain technology. This has the potenal to give 

consumers greater confidence, because they can know that everything in their 

food, and every place that the food products touched, are fully accountable.” 

Read more on page 14. 

For Kerry, the taste and nutrition company has 

leveraged on arficial intelligence (AI) technology 

to analyse and provide insighul data that predicts 

future trends in foods and beverages, empowering 

businesses to make beer decisions. To find out 

more, flip to page 38. 

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Food & Beverage Asia incorporates the Official Publications of the 

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As economies go back to business, it is crucial to bear 

in mind the lessons we have learnt and the measures 

we have taken to curb the spread of COVID-19 – 

being physically away, but not digitally apart. 

LET’S CONNECT! 

@foodandbeverageasia 

Josephine Tan 

Editor 

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4 

NEWS 

Chr. Hansen acquires HSO Health Care to grow probiotics offering for 

women’s health 

Chr. Hansen has entered an agreement 

to acquire HSO Health Care, an Austriabased 

company specialising in probiotics 

for women’s health. The acquisition will 

strengthen and expand Chr. Hansen’s 

Chr. Hansen’s acquisition of HSO Health Care cements 

the former’s commitment to its probiotics business and 

the fast-growing category for women’s health 

global microbial platform, and is aligned 

with the company’s strategy of pursuing 

bolt-on acquisitions that fit into the 

microbial platform. 

Mauricio Graber, CEO of Chr. Hansen, 

said, “I am excited that we have reached 

an agreement with HSO Health Care, 

which has demonstrated fast growth 

through a globally recognised portfolio 

that complements our UREX products 

nicely. Women’s health is a high-growth 

segment where innovation is becoming 

increasingly important, and with the 

addition of the Astarte portfolio, we will be 

able to deliver innovation to a much larger 

market more quickly.” 

Urogenital discomfort is a concern for 

all women all over the world who are 

increasingly looking for intimate care 

products based on natural ingredients. 

This, according to Chr. Hansen, has 

driven the category for women’s health 

to be among the fastest-growing in the 

probiotics market. 

Helmut Essl, CEO of HSO Health Care, 

added, “HSO Health Care has been 

working from a mindset of scientifically 

documented, natural products since our 

inception, and we are delighted that with 

the addition of the Astarte products to 

Chr. Hansen, we can make an even greater 

impact on a global scale.” ■ 

GlobalData: South Korean hot drinks sector expected to reach US$2.3bn 

by 2023 

The South Korean hot drinks sector – 

which includes coffee, tea, and other hot 

drinks – is forecast to grow from US$1.8 

billion to $2.3 billion by 2023, registering 

a CAGR of 5.4%, according to GlobalData, 

a data and analytics company. 

GlobalData’s report, titled South Korea Hot 

Drink – Market Assessment and Forecast to 

2023, revealed that the hot coffee category 

dominates the South Korean hot drinks 

market, accounting for 84.1% value share 

of the overall sector sales in 2018. The 

category is forecast to grow the fastest 

at a CAGR of 5.6% during 2018-2023. 

On the other hand, the hot tea category, 

which held a 14.7% value share in the 

same year, is forecast to grow at a CAGR 

of 4.7% during the next five years. 

Mohammed Masiuddin Shajie, Consumer 

Analyst at GlobalData, commented, “Driven 

by convenience, instant coffee is the 

most popular hot coffee in South Korea, 

accounting for 83% of the overall hot 

coffee value sales in 2018. It was followed 

by roast and ground coffee, and coffee 

beans categories with 9.5% and 7.5% 

sales, respectively. Coffee beans will 

register the fastest growth among all the 

segments across all categories, closely 

following by roast and ground coffee, and 

instant coffee during the next five years.” 

The per capita expenditure of hot drinks in South Korea 

against Asia-Pacific and the wider global market 

The per capita expenditure of hot drinks in 

South Korea is higher than the regional and 

global averages. It stood at $33.8 in 2018, 

and is expected to reach $43 by 2023. 

Convenience store was the most popular 

channel for distribution of hot drinks in 

South Korea, followed by hypermarkets 

and supermarkets. These two channels 

accounted for a combined value share 

of 84.5% in 2018, while on-trade 

transactions held just 8.2% share in the 

same year. 

“The purchasing power of consumers is 

increasing in the South Korean hot drinks 

market. The year 2017-2018 saw 1.9% 

increase in average prices of hot drinks, 

as consumers are trading up for premium 

products. Therefore, manufacturers need 

to focus on offering better quality products 

to gain competitive advantage,” Shajie 

concluded. ■ 


NEWS 5 

Emirates SkyCargo’s global network grows to 75 destinations 

Emirates SkyCargo has expanded its In addition, Emirates SkyCargo has also 

weekly schedule cargo flight operations increased frequency of flights to several 

to cover 75 destinations across six key destinations such as Amsterdam, 

continents. Through a wider reach, Beijing, Bengaluru, Brussels, Chennai, 

Emirates SkyCargo is able to transport Chicago, Frankfurt, Hanoi, Johannesburg 

essential commodities and other urgently and London, allowing businesses more 

needed cargo more rapidly across the choice and flexibility in having their cargo 

world, allowing exporters and importers shipped to customers and supplementing 

across markets to benefit from 

direct access to widebody 

cargo capacity. 

Some of the destinations 

recently included in Emirates 

SkyCargo’s network include 

Colombo, Conakry, Dakar, 

Dhaka, Dublin, Khartoum, 

Kuala Lumpur, Perth and 

Quito. 

Emirates SkyCargo freighter 

additional cargo capacity for the transport 

of urgent and necessary goods. 

Over and above scheduled flight operations, 

Emirates SkyCargo also operates charter 

flights in response to its customers’ 

demands. 

Since March this year, Emirates SkyCargo 

has played a role globally in the 

transport of urgently required medical 

supplies including personal protective 

equipment such as masks and gloves, 

pharmaceuticals, healthcare equipment, 

electronics such as laptops and mobile 

phones as more people around the world 

have turned to online working and learning, 

food items including fruits, vegetables, 

seafood and meat. ■ 

IMCD China receives recognition by the Shanghai Commission of Commerce 

for its innovation and growth 

IMCD has announced its China division has 

been selected by the Shanghai Municipal 

Commission of Commerce to be part of the 

Shanghai Major Industrial Projects Signing 

programme. As China continues to recover 

from the COVID-19 outbreak, the Shanghai 

Commission of Commerce developed this 

initiative to promote foreign business 

investments in the city of Shanghai while 

stimulating local economic and social 

development. 

IMCD China was one of the companies 

selected to join the Shanghai Major 

Industrial Projects initiative due to the 

role it plays within the life science sector, 

together with its business continuity plan 

and uninterrupted services during the 

COVID-19 outbreak. Such recognition 

translates into the enhancement of current 

processes, undisrupted supply chain and 

timely delivery of products, which for 

IMCD is essential as a speciality chemicals 

and food ingredients distributor. This 

opportunity also supports the company’s 

global efforts in providing greener solutions 

to the countries it operates in. 

Yang Chao, Deputy-Director of Shanghai 

Municipal Commission of Commerce, 

commented, “Multinational companies are 

concentrating their global resources in 

Shanghai and setting up their headquarters 

here. All this testifies to the fact that 

foreign enterprises still place their faith in 

Shanghai and China.” 

Last year, IMCD China celebrated 10 

years of operations in the market. This 

milestone, together with the company’s 

selection to join Shanghai’s government 

initiative, affirms IMCD’s commitment to 

keep growing in the markets it is active in 

and investing in their local economy. 

Howard Xie, Head of Finance for IMCD 

China, concluded, “We are honoured 

that IMCD China has been selected by 

the Shanghai Municipal Commission of 

Commerce with this distinction. Being part 

of this initiative confirms our commitment 

to support business partners, generating 

unrivalled growth and therefore stimulating 

the economies of the markets we are 

opening in, even in challenging times.” ■ 

IMCD China has been selected to join the Shanghai Major 

Industrial Projects initiative 


6 

NEWS 

Lycored’s research shows “cardiovascular calm” messaging has 

consumer appeal 

The idea of “calm” resonates with 

consumers of products for cardiovascular 

wellness, a Lycored research revealed. 

Entitled Calm: The new concept at the heart 

of cardiovascular wellness, the research 

showed that 67% of the respondents 

indicated they had improved their diet to 

protect their cardiovascular health. This 

was higher than the number who had 

increased their exercise levels. 

Most of the respondents saw their 

cardiovascular health in holistic terms. 

59% of the respondents agreed with the 

statement, “I believe in a holistic approach 

to cardiovascular wellness, including 

physical, mental and nutritional elements”. 

This figure was particularly high among the 

US consumers at 65%. 

Reflecting this, many stated they were 

consciously trying to introduce more calm 

into their lives. Four in 10, and 47% of 

those in the US, had made attempts to 

increase their calmness to protect their 

cardiovascular health. 

95% of the respondents indicated they 

found the idea of being able to “calm 

the heart” appealing, and 35% of the 

respondents stated they would be more 

Lycored’s research revealed that over a third of consumers are more likely to buy a product for cardiovascular health 

if its packaging includes the word “calm” 

likely to buy a product for cardiovascular 

health if its packaging included the word 

“calm”. 

Golan Raz, Head of Global Health Division 

for Lycored, said, “Scientific studies 

increasingly show that our day-today 

thoughts and feelings affect levels 

of stress on our bodies. Consumers 

understand this, which is why many are 

consciously trying to increase their daily 

calm. For manufacturers of products for 

cardiovascular health, there is a possible 

lesson here about positioning. It could be 

time to shift the value proposition form 

a negative – the avoidance of risk – to a 

positive – the promotion of calm.” 

Lycored is the manufacturer of Cardiomato, 

a mix for cardiovascular supplements. 

According to Lycored, it has been shown to 

help maintain blood pressure within normal 

range, reduce levels of LDL cholesterol, 

and support a healthy circulatory system. 

Karin Hermoni, Head of Science, Health, 

Lycored, concluded, “We cultivate 

emotional wellness by balancing our 

experiences through our lifestyle choices. 

In the same way, we can actively promote 

overall physical balance through factors 

like nutrition. Calm and balance, on both an 

emotional and a cellular level, can give us 

an overall ‘wellness-boost’ which increases 

the body’s natural resilience and helps it 

cope with challenges.” ■ 

Fi Asia 2020 postponed to December 

Informa Markets and PT Pamerindo 

Indonesia, the organisers of Fi Asia 2020, 

have taken the decision to reschedule the 

event. Originally scheduled from 9-11 Sep 

2020, Fi Asia will now take place from 9-11 

Dec 2020 at Jakarta International Expo, 

Jakarta, Indonesia. The decision was made 

following extensive consultation with the 

relevant authorities and stakeholders, as 

well as travel restrictions and uncertainty 

due to the COVID-19 pandemic. 

In a statement, the organisers are confident 

that the revised dates will allow more time 

for normality and confidence to return to 

the marketplace, ease travel restrictions, 

and provide better conditions for exhibitors 

and visitors to engage. 

The organisers’ focus remains to provide 

an event of enhanced quality, with more 

exhibitors and trade buyers to make Fi 

Asia 2020 a success. They also recognise 

the importance of maintaining business as 

usual in this climate, and with this in mind, 

are continuing to work on new ways to stay 

connected and bring greater value to the 

Fi Asia community. ■ 


NEWS 7 

Tiger Beer launches fund and rallies people to support 

local food outlets in Asia 

Tiger, a Singapore beer brand, has 

launched an initiative called “Support Our 

Streets” across Asia to help local pubs, 

restaurants, coffee shops and food courts 

tide over these difficult times in combatting 

the COVID-19 pandemic. It is also a call to 

consumers to rally behind their local food 

outlet as a show of support, and send a 

message that they will return with friends 

and family once safe distancing measures 

are over. 

More than 950,000 euros (US$1.04 

million) has been pledged by Heineken 

Malaysia and Asia Pacific Breweries 

Singapore in the form of cash funds and 

vouchers that consumers can redeem at 

their local food and beverage outlets once 

safe distancing measures are over. This 

will enable local food 

and beverage outlets 

to generate more cash 

to keep their business 

afloat and restore 

their business. The 

initiative will expand 

to Cambodia, Thailand 

and Vietnam in the 

coming weeks. 

Maud Meijboom-van 

Wel, Brand Director 

for Tiger, said, “Tiger 

To date, over 950,000 euros has been pledged in Malaysia and Singapore with more 

countries to join as Tiger launches the “Support Our Streets” initiative across Asia 

was born on the streets of Asia and during streets the lifeblood of every community. 

these unprecedented times, we believe it We’ll get past this and when we do, we will 

is more important than ever to champion want to be back at our favourite local outlets 

and support the local pubs, restaurants, with friends and family, so let’s support 

food outlets, and all people that make our them until they are back on their feet.” ■ 

Unilever Food Solutions connects F&B businesses with diners across 

South East Asia 

Unilever Food Solutions (UFS) has 

established a strategic alliance with 

Carousell, the South East Asian 

marketplace platform, to launch the 

“Support Local” initiative that enables 

The “Support Local” initiative connects 180,000 local businesses 

with their customers 

180,000 food and beverage businesses 

in South East Asia to connect with local 

diners. 

This initiative is aimed at helping food 

and beverage businesses in Singapore, 

Malaysia, Vietnam and the Philippines to 

reach their customers by being listed on 

Carousell’s newly created local food and 

beverage category for free. UFS supports 

the hospitality community by offering 

resources such as recipes, tips and 

video training on food delivery and social 

media photography. Diners, instead, find 

restaurants or street vendors near them 

offering pick-up or self-arranged delivery. 

Wei Cheng, a second-generation business 

owner who runs Liang Guang Seafood 

Soup in Singapore, said, “Many foodstall 

owners like us are not equipped for 

delivery services. The ‘Support Local’ 

initiative provides us with a platform to 

gain visibility amongst consumers during 

this unprecedented time.” 

UFS is the foodservice arm of Unilever, and 

has a footprint in the food and beverage 

industry with brands like Knorr, Best Foods 

and Lipton. 

Star Chen, Executive Vice-president, 

Customer Development and Operations, 

UFS, concluded, “We hope that this joint 

venture will support local businesses to 

navigate through this unprecedented 

time as well as act as a catalyst for many 

to embrace digitalisation. Local food 

businesses are at the heart of every 

community in South East Asia, and we are 

proud to be doing our part to keep this 

unifying force alive.” ■ 


8 

NEWS 

AAK reports sustainability progress 

AAK has released its Sustainability Report 

for 2019. The report outlined ambitions, 

activities and achievements within the 

five focus areas of the company’s model 

for sustainable growth – Our Customers, 

Our Suppliers, Our Plant, Our People, and 

Our Neighbours. 

Johan Westman, President and CEO of 

AAK, said, “We continue to see strong 

progress within our sustainability activities 

and in our contributions towards the 

UN Sustainable Development Goals. 

Significant improvements have been made 

within our raw material supply chains and 

with regards to resource efficiency in our 

operations. 

Additionally, we have continued to create 

solutions that are good for both people and 

our environment, for example, AkoPlanet, 

our portfolio with solutions for plant-based 

foods.” 

An AAK achievement during 2019 has 

been the increase of women involved 

in the company’s direct shea sourcing at all production sites, and during 2020 we 

programme in West Africa. The programme will do the same for our raw materials 

now involves more than 230,000 women, a in order to identify the overall climate 

72% increase compared to 2018. AAK has roadmap for the future. This and all other 

also increased the impact of smallholder achievements that we share in our report 

livelihoods in its palm supply chains by are results of a tremendous amount of 

strengthening collaborations with partners dedication from AAK colleagues and 

in Malaysia and Mexico. 

collaboration partners around the globe.” ■ 

Furthermore, AAK 

has reduced its 

environmental impact 

by decreasing the 

company’s energy and 

water consumption, and 

greenhouse gas (GHG) 

emissions per processed 

unit raw material. 

Anne Mette Olesen, 

Chief Strategy and 

Sustainability Officer, 

AAK, added, “Another 

key achievement has 

been to initiated climate 

change risk assessments AAK Sustainability Report 2019 

Givaudan announces divestiture of processed and grated cheese business 

Givaudan has entered into an agreement 

to divest its processed and grated cheese 

business to St. Paul Group, a cheese 

specialist with premises in Belgium and 

the Netherlands. 

Dieter Kuikl, CEO of St. Paul Group, 

commented, “We are delighted with this 

transaction as it represents an attractive 

opportunity to further build St. Paul’s 

customer base in ready meals, snacks and 

processed food. In addition, St. Paul will 

now also be able to offer a wider range of 

products and applications.” 

The processed and grated cheese business 

acquired from Vika BV contributed 13.5 

million Swiss francs (US$13.9 million) to 

Givaudan’s flavour division sales in 2018. 

Givaudan will retain the majority of the 

Vika BV business acquired in 2017, and 

continue to offer cheese powder solutions, 

vegetable and meat fonds and stocks 

as part of its natural dairy and savoury 

product portfolio. 

Louie D’Amico, President, Flavour Division, 

Givaudan, concluded, “With the sale of our 

processed and grated cheese business, we 

aim to strengthen the focus on our core 

business and continue to drive long-term 

shareholder value. We truly appreciate 

the contributions of our processed and 

grated cheese business employees, and 

look forward to working with the St. Paul 

team to ensure a successful handover.” ■ 


Kerry invests in clean-label food 

production with acquisition of IsoAge 

Technologies and Biosecur Lab 

Kerry has expanded its cleanlabel 

food production capabilities 

through the acquisition of two 

companies, IsoAge Technologies 

and Biosecur Lab. These 

acquisitions will enhance Kerry’s 

leadership in the clean-label 

space, and expand the company’s 

capacity to serve this growing 

market. 

Kerry’s acquisition of IsoAge Technologies and Neil Cracknell, CEO of Applied 

Biosecur Lab will strengthen its position in the 

clean-label space 

Health and Nutrition at Kerry, 

explained, “These acquisitions 

and expansion of our food protection portfolio solidifies Kerry’s 

position in clean-label food protection. When we combine IsoAge 

Technologies’ natural and sustainable food safety solutions with 

Biosecur Lab’s natural citrus extract-based antimicrobials and 

Kerry’s existing food protection solutions, we will be able to protect 

even more food naturally. 

“Together, our combined innovation capability is significant, and 

we will work collaboratively to develop the future of natural food 

protection solutions.” 

With the outbreak of the COVID-19 pandemic, the world’s food 

industry has come under pressure as consumer stockpile food 

around the globe, and the industry works to meet this demand 

safely. Consumers are also changing their behaviours and 

attitudes; they are taking a greater interest in nutrition and the 

positive role it plays in maintaining a healthy body. As part of 

this, they are paying increased attention to product labels, and 

seeking to avoid artificial ingredients, to which they associate a 

negative connotation. 

Emma Cahill, Senior Strategic Marketing Manager of Food 

Protection at Kerry, said, “We see COVID-19 and its impact on food 

choice and availability leaving a lasting impression in consumers’ 

minds. Today, campaigns about ‘no contact delivery’ are offering 

clear comfort. Into the future, communication of measures taken 

to keep natural, artisanal products safe will be a new way of 

building trust and reducing concern as we transition back into 

our new normal.” ■ 


10 

NEWS 

DSM expands nutritional portfolio with new DHA and ARA powders for 

infant nutrition 

Royal DSM has launched its new microbial 

DHASCO-B and ARASO powders for 

infant nutrition. These powders contain 

a minimum of 110mg docosahexaenoic 

acid (DHA) or arachidonic acid (ARA) 

respectively, and are produced with 

life’sDHA and life’sARA oils, the sources 

of sustainable vegetarian DHA Omega-3 

and ARA Omega-6. 

DSM claimed its DHASCO-B and ARASCO 

powders feature a clean label, are naturally 

free from contaminants, do not contain 

engineered nanomaterials, and are made 

with ingredients of conventional origin. 

These powders are designed for easy 

addition to dry-blending manufacturing 

processes, and support production of 

products with a longer shelf life and greater 

stability. Furthermore, DHASCO-B and 

Studies show that the addition of DHA and ARA to infant and follow-on formula 

during the first year of life is a critical window of development 

ARASCO support optimal developmental 

outcomes in infants. 

Ethan Leonard, Vice-president Specialty 

Early Life Nutrition, DSM Nutritional 

Products, said, “Research suggests that 

the intake of both DHA and ARA during 

infancy has positive effects 

on brain growth, cognitive 

and visual development, 

and immune function. 

Parents, including those 

who cannot, or choose not 

to breastfeed, should have 

access to safe and reliable 

infant nutrition products 

that contain these critical 

nutrients. 

“We carefully formulated 

DHASCO-B and ARASCO powders to ensure 

compliance with evolving regulations 

worldwide and support manufacturers 

in creating high-quality infant formula 

products with DHA and ARA that help 

them to shape healthy futures for children 

everywhere.” ■ 

Roquette launches new brand identity for Nutralys plant proteins 

Roquette has developed a new brand 

identity for its range of Nutralys plant 

proteins. This new identity will reflect the 

renewed mission of Nutralys, which is aimed 

at playing a key role in the development 

of a new plant-based gastronomy that 

consumers seek to explore, and that 

responds to the increasing global demand 

for better food for people and the planet. 

The Nutralys range of plant proteins 

expands beyond pea and into other 

sources, such as fava bean and wheat. With 

a diversity of plant proteins from different 

botanical origins, Roquette attempts to 

lead the way in an area of expertise that is 

essential to meet the growing demand of 

today’s consumers for sensory diversity 

and sustainable nutritional improvement. 

To reinforce the new brand identity, 

Roquette launched a new website and 

a LinkedIn page where its customers 

and consumers will be able to find latest 

new, product information, insights from 

Roquette and more. 

Jean-Philippe Azoulay, Vice-president 

of Pea and New Proteins Business, 

Roquette, said, “Customers are looking 

for a personalised content and solutions, 

and that is exactly what we want to 

provide. Building on the strength of the 

Nutralys brand, we want food producers to 

consider this Nutralys site as a new source 

of inspiration to help them develop a new 

plant-based cuisine and gastronomy. Our 

new LinkedIn page will provide regular 

updates on our latest innovations in the 

field of plant proteins and much more. 

The Nutralys brand reflects Roquette’s mission of playing a role in the development of a new plant-based gastronomy 

“With these new information and exchange 

platforms, we will improve customer 

experience by means of a stronger online 

link with food producers and with endconsumers 

too.” ■ 


NEWS 11 

Top Seeds International introduces new website 

Top Seeds International, the Israeli 

seed company which specialises 

in the research and marketing 

of innovative hybrid vegetable 

varieties, has launched its new 

website with the aim of providing 

trade professional – from nursery 

owners to producers and retailers 

– direct access to its information. 

Top Seeds International continues its innovation process with a 

new-look website 

The new website features clean 

graphics and user-friendly interface, and vegetable products and range of varieties, 

is a source of information on the company with an updated database. For every 

as well as its products. 

product there will be a product sheet 

containing information on all of its specific 

The product menu can enable users to characteristics, such as resistance, size 

browse Top Seeds International’s various and seasonality. Using an online form, it 

will also be possible to forward a message 

to the Top Seeds International team. 

Finally, from the new website, visitors can 

follow link to the websites of the Italian, 

Spanish, Mexican and Israeli branches 

which will also have updated content for 

the sales area covered by each subsidiary. 

Fulvio Berton, Head of Global Marketing 

for Top Seeds International, concluded, 

“It was a complex operation and we are 

very happy with the results. With this 

new platform, we wanted to underline our 

ability to move with the times, focusing on 

the needs of producers and offering our 

partners immediate solutions.” ■ 

Aleph Farms going carbon-neutral by 2025 

Aleph Farms has unveiled its new 

sustainability strategy, which is to 

eliminate emissions associated with its 

meat production by 2025, and reach the 

same net-zero emissions across its entire 

supply chain by 2030. 

Aleph Farms cultivates steak. Amid the 

COVID-19 health crisis, the company 

consolidates its approach for food system 

resilience not only to cope with local and 

global supply chain disruptions that put 

food securities at risk, but also to promote 

natural ecosystem preservation and 

reduce friction points with wild animals. 

the key to building a better future for 

generations to follow. We have to rethink 

the way we use our natural resources, but 

out sustainability approach encompasses 

not only aggressive environmental goals. 

It also targets social, nutritional and 

economic objectives. 

“We are identifying challenges and 

bottlenecks, engaging with experts and 

youth leaders, raising awareness and 

driving innovation across the entire value 

chain to accelerate the necessary global 

transition of our food system into the right 

direction.” 

partners across the supply chain work 

jointly towards a carbon-neutral system. 

Dr Lee Recht, Head of Sustainability at 

Aleph Farms, concluded, “The way food 

systems across the world utilises the 

world’s finite resources wields a major 

influence on the direction in which climate 

change, food security and socio-economic 

consequences will follow. We see the 

situation and the challenges through an 

innovation lens that helps us understand 

the responsibility we share and the impact 

we have on the state of our world and our 

people.” ■ 

As it prepares for active pilot-plant 

operations next year, Aleph Farms has 

set the bar higher for its sustainable 

development goals. 

Didier Toubia, Co-founder and CEO of 

Aleph Farms, said, “At a time when the 

occurrence of regional and global crisis 

is increasing, food system resilience is 

at the core of Aleph Farms’ vision and 

Aleph Farms has been engaging in a 

dialogue with livestock farmers to integrate 

cultivated meat as part of a solution set to 

functional challenges that the agricultural 

industry is facing, such as eroding revenues 

and increased retirement rate in developed 

countries. This establishment of a new 

category of meat products will support the 

capacity of current and future generations 

to maintain prosperous communities, as 

Aleph Farms commits to net-zero emissions across its supply chains 


12 

NEWS 

Tetra Pak launches its first complete processing line for white cheese 

Tetra Pak has launched its first complete 

processing line for feta type white cheese 

products, with a fully automated and 

integrated solution to ensure the highest 

standard of food safety and speed to 

market. 

The new processing line enables white 

milk producers and traditional cheese 

makers to explore opportunities within 

white cheese. It is designed to produce a 

diverse range of white cheese products, 

utilising technologies like ultrafiltration 

and high shear mixing, to facilitate 

customer exploration of a new market 

segment and increase current production 

capacity. The processing line works for 

both Bacteriological Acidified Feta (BAF) 

and Glucone Delta Lactone (GDL) using a 

“hygienic and safe process” to ensure long 

product shelf life. 

Joanna Majewska, Business Development 

Liquid Filled Cheese Line, Tetra Pak, said, 

“We want to make cheese production as 

straightforward as possible, and enable 

customers to discover new opportunities 

in white cheese. 

“Using a closed and fully automated line 

solution, without manual contact with 

the product, we are making it easier 

for customers to achieve profitability, 

high efficiency and minimise loss. Plus, 

the product is food safe and ready 

for consumption straight after being 

packaged.” ■ 

Feta is a type of white cheese that is commonly 

produced in blocks 

InnovoPro raises US$15M funding round led by JVP 

InnovoPro, an Israeli food-tech company, 

has raised US$15 million in a B round 

funding, led by Jerusalem Venture Partners 

(JVP), an Israeli venture capital fund. 

InnovoPro will use the new capital for 

scaling up production, through increasing 

production capacity and for forming 

business development and marketing joint 

ventures. The company aims to expand 

and identify partners to launch the nextgeneration 

factory for the production of 

chickpea protein. It is further targeting 

an over $40 billion market of protein 

ingredients, which is searching new 

opportunities for providing alternative and 

more sustainable protein-rich products. 

Erel Margalit, Founder and Chairman 

of JVP, commented, “The world needs 

new, innovative protein, alternatives to 

the milk and meat industry that exist 

today. InnovoPro’s chickpea protein 

is a revolutionary product that plays 

an essential role in the food industry’s 

response to creating the next wave of 

plant-based protein – replacing protein 

from animals.” 

Over the past few years, InnovoPro has 

led breakthrough innovation in developing 

Adding 2% chickpea protein enables removal of 

carrageenans and modified starches, said InnovoPro 

products based on its chickpea protein, 

making its protein the chosen solutions 

for companies worldwide to embed in new 

product launches. To support its global 

customers, InnovoPro has developed 

prototype food products based on its 

chickpea protein in various categories 

such as dairy alternatives, meat analogues, 

sports nutrition, bakery, snacks, spreads 

and ice cream. Various products based 

on InnovoPro’s chickpea protein have 

already been launched in the US, Europe 

and Israel. 

Taly Nechushtan, CEO of InnovoPro, 

concluded, “We believe that InnovoPro will 

lead the new alternative protein category, 

and be the one to introduce products with 

added health and nutritional values to 

customers. Since chickpeas are considered 

as a superfood, our next generation of 

ingredients will not just be offering tasty 

and ‘free from all’ properties, but health 

properties as well.” ■ 


NEWS 13 

Global agriculture supply chain partners make cross-continent commodity 

trade transaction via blockchain 

Cargill and Agrocorp, in partnership with 

Rabobank and other logistics partners, have 

completed a cross-continent commodity 

trade transaction of wheat from North 

America to South East Asia on a blockchain 

platform provided by Singapore-based 

dltledgers. In the wake of the COVID-19 

pandemic, the transaction demonstrated 

the importance of partnerships to help 

ensure the global agriculture supply chain 

delivers food to where it is needed in a time 

of uncertainty. 

The shipment, valued at US$12 million and 

settled on 1 Apr 2020 from North America 

to Indonesia, occurred with six trading 

partners participating on a common 

blockchain platform. Both the platform 

and the transaction represent a “big win” 

for both the blockchain and commodity 

trading industries. 

Partners included Cargill, Rabobank North 

America, Rabobank Singapore, ship owner 

Amarante, shipping agent Transmarine, 

and agri-commodity trader Agrocorp. 

The dltledgers blockchain solution is built 

on the open-source Hyperledger Fabric 

platform. 

Jennifer Davidson, Trade Execution Lead 

for Cargill, said, “We are constantly seeking 

ways to work with our partners to help 

make food and agriculture supply chains 

more inclusive and respond to demands. 

We see this transaction as the latest 

example of how working together and 

using technology to solve challenges can 

improve trade, as well as traceability, food 

safety, nutrition and more.” 

The blockchain platform provides a 

repeatable framework for end-to-end 

digital trade executions, digitalising the 

document and trade execution process. In 

a statement, the companies revealed that 

the trade took a total of just five days to 

settle, whereas traditional trading process 

can take up to a month. The platform 

created a shared, immutable record of 

the transaction – a single source of truth 

for all parties. 

Abhinav Vijay, Sustainability Manager, 

Agrocorp, added, “We have been engaging 

in the digital trade execution using 

blockchain for over 18 months now, and 

have been able to increase efficiency 

internally and externally. In addition, 

it is great to partner with Cargill to 

drive the commodities industry forward. 

Considering the current world climate and 

the logistical challenges to move physical 

documents around the globe, this is just a 

start, and we hope to execute more trades 

via the platform in the near future.” ■ 

Cargill, Agrocorp, Rabobank work together via blockchain 

solution to ensure intercontinental agricultural trade takes place 

in five days in wake of COVID-19 pandemic 

Nestlé expands blockchain to Zoégas coffee brand 

Nestlé has launched select editions of 

Zoégas whole beans and roast ground 

coffee in Sweden. This Summer 2020 

range is a 100% Rainforest Alliance 

certified blend of arabica coffee beans 

from three origins – Brazil, Rwanda and 

Colombia. Through blockchain-recorded 

data, coffee lovers will now be able to trace 

their coffee back to the different origins. 

Nestlé has expanded the use of IBM Food Trust blockchain 

technology platform to its Zoégas coffee brand 

Nestlé partnered The Rainforest Alliance 

to independently provide data beyond 

what is usually disclosed by the company. 

The Rainforest Alliance provide their own 

certification information, ensuring the 

traceability of the coffee. This information 

is directly accessible to everyone with the 

IBM Food Trust blockchain platform. 

By scanning the QR code on the packaging, 

consumers can follow the coffee journey 

from the growing locations to the Zoégas 

factory in Helsingborg where the beans are 

roasted, grounded and packed. The data 

includes information about farmers, time of 

harvest, transaction certificate for the specific 

shipments, as well as roasting period. 

Nestlé started using blockchain in 2017 

when it joined the IBM Food Trust as a 

founding member. Over the past three 

years, Nestlé has scaled up and diversified 

the use of blockchain platforms to bring 

its transparency and sustainability efforts 

to life for consumers. It started giving 

consumers access to blockchain with 

IBM on products such as Mousline purée 

and Guigoz infant formula in France. 

Together with OpenSC, Nestlé is also 

piloting open blockchain to monitor and 

openly communicate data related to the 

sustainability of milk and palm oil. ■ 

To find out more on IBM's innovation in 

blockchain technology, flip to page 14. 


14 


How blockchain 

can beef up food 

sector 

IBM Food Trust is a cloud-based blockchain solution that provides an open and flexible way for businesses to share food data 

As the technology backbone of Bitcoin, blockchain has moved beyond the cryptocurrency world into many other 

industries, which includes the food and beverage industry. Alan Lim, Blockchain Leader at IBM Asia-Pacific, writes on 

the potential blockchain has to offer to the food and beverage industry, and elaborates how businesses are embracing 

this technology to enhance food traceability. 

How does one track the 

freshness and safety of a 

dozen food products, 

literally ranging from A to 

Z – including avocados, beef, 

chicken, durians, eggs, fruits, to zucchini 

– spread across a few hundred stores, on 

a real-time basis? How can businesses get 

their customers to inform them about the 

health of their food products as well as let 

them know where it originated from and 

how fresh it is? 

This brings forth a new, revolutionary 

technology called blockchain. And 

combining this backend technology with 

an app empowers customers to scan and 

learn about products, as well as flag issues 

about those products. 

If this sounds cool, it is. One global 

supermarket, Carrefour, is already using 

it. It is running blockchain tech to track 

dozens of fresh food products in its stores. 

The 12,000-store supermarket chain 

recently announced its “Act for Food” 

programme under which consumers can 

use a mobile app to scan a QR code and 

get details about food items. “Knowing 

exactly where a shipment came from can 

help a store quickly find out if its inventory 

is from a tainted batch,” the retail giant 

pointed out. 

What exactly is blockchain tech? Simply 

put, a blockchain is a database that is 

shared across a network of computers. 

Once a record has been added to the chain, 

it is very difficult to change it. To ensure all 

the copies of the database are the same, 

the network makes constant checks to 

ensure data integrity. 

This is not Carrefour’s first foray into food 

traceability. The retailer has been using a 

blockchain solution for traceability of its 

Quality Line of chickens and tomatoes. 

They initially started using Ethereum, 

experimenting with Hyperledger Fabric for 

eggs and tomatoes but now it includes the 

entire Quality Line product range which is 

hundreds of products. 

Blockchain is a distributed ledger system 

that allows all members of a supply chain 

to record transactions in a decentralised 

data log maintained on a network of 

computers, rather than on a physical 

ledger or a single database. Transactions 

must be approved through consensus, and 

everything is encrypted. 

A transaction is immutable once added to 

the blockchain, which prevents participants 

from manipulating or altering the records. 

Participants gain access to data across the 

supply chain. For example, as soon as a 

wheat farmer records a transfer of wheat 

– that will one day become cereal – to the 

mill, the grocery store will know about it. 

Think of it like a fool-proof digital ledger. 



15 

A carton of blueberries is scanned after being traced from farm to store on the IBM Food Trust blockchain network 

Relevance to Asia-Pacific 

Why is blockchain relevant for the Asia- 

Pacific region, especially Thailand and 

Singapore? That is because the food 

industry is still the livelihood for Thailand. 

However, there are concerns regarding 

the quality and the traceability of the 

food through the supply chain. This year, 

Thailand’s food and beverage exports 

would be worth between US$26-27 billion, 

according to Kasikorn Research. 

For Thailand’s food and beverage exports 

to continue to boom, products need to 

respond to changing consumer trends. 

These include organic produce, healthrelated 

foods, plant-based and insectbased 

proteins, medical foods, readyto-eat 

foods, and many more. Kasikorn 

Research stated that there is a need for 

Thailand’s food industry to capitalise 

on the new global consumption trends, 

meet consumer needs, and offer greater 

transparency and quality in countries 

that import food from Thailand. However, 

all this has to be done while overcoming 

supply chain issues and other barriers 

to become a global leader in the food 

industry, it added. 

As for Singapore, its food services market 

is currently worth about S$8.3 billion 

(US$5.9 billion), and is set to cross S$8.8 

billion (US$6.2 billion) by 2023, growing 

at 2.1% per annum during the period, 

according to Euromonitor. In 2017, 

Singapore consumed more than 1.3 billion 

tonnes of meat, fruit, eggs and vegetables 

according to the Agri-Food & Veterinary 

Authority of Singapore (AVA). Data from 

Singstat for Singapore retail sales point to 

S$800-900 million (US$565-636 million) 

of food and beverage sales per month, 

amounting to S$9.2 billion (US$6.5 billion) 

in all of 2018. 

Blockchain is starting to play a key role. 

One Singapore start-up, DiMuto, has found 

huge success deploying blockchain to 

track a South East Asian fruit, the durian, 

from farm to table. DiMuto’s digital asset 

creation devices assign a tag to each 

piece of fruit in a carton, as well as a QR 

code and image record for each carton, as 

they pass through the supply chain. This 

data is uploaded to DiMuto’s blockchain 

along with trade documentation as the 

fruit transits from farms to wholesalers 

and then through customs and on to 

distributors, retailers, and end consumers. 

The goal? Transparency and traceability 

provided by the platform will reduce 

wastage, ensure food safety and quality, 

reduce potential disputes by improving 

trust between parties, and boost chances 

for securing credit. Gary Loh, Co-founder 

and CEO of DiMuto, said, “All this becomes 

even more pressing amid the pressure 

put on the food supply chain amid the 

COVID-19 pandemic.” 

The need for greater transparency, 

accountability, traceability and quality 

is possible with blockchain technology. 

Investigations into foodborne illnesses that 

used to take weeks or months, could be 

reduced to minutes. This has the potential 

to give consumers an incredible amount of 

confidence, because they can know that 

everything in their food, and every place 

that the food products touched, are fully 

accountable. 

Relevance to consumers 

A recent IBM Institute for Business Value 

(IBV) study noted that 73% of consumers 

were willing to pay a premium for full 

transparency into the products they buy. 


16 


Consequently, innovators in the food 

industry now recognises the opportunity to 

modernise and transform the food system, 

creating greater trust and transparency 

throughout the system. 

That is exactly what CHO, a producer of 

olive oil, is doing. The company is using 

IBM Blockchain tech to provide traceability 

for CHO’s Terra Delyssa extra virgin 

olive oil across eight quality assurance 

checkpoints, including the orchard where 

the olives are grown, the mill where olives 

are crushed, and the facilities where the oil 

is filtered, bottled, and distributed. 

How does this benefit customers? Starting 

with its most recent harvest now being 

bottled, customers of Terra Delyssa around 

the world will be able to scan a QR code 

on each label, allowing them to view a 

provenance record. By detailing each step 

of the product’s journey, consumers can 

know about the origins of their olive oil, its 

journey, and even view images of the fields 

where the olives were grown. 

“CHO is the latest major food provider to 

join IBM Food Trust, a blockchain network 

that provides a more efficient way of 

working across the food supply chain for 

growers, processors, shippers, retailers, 

regulators and consumers,” IBM said. 

“This infuses trust across the food supply 

chain by creating a permanent record 

of transactions that cannot be altered. 

Using the blockchain, every time an event 

happens in the food supply chain – like 

shipment delays or delivery issues – it can 

record a milestone in the supply chain. This 

helps organisations to trace supply chains 

and deliver safer products to stores.” 

The importance of food related blockchains 

is apparent when something goes wrong. 

“Using the Food Trust blockchain, it’s also 

possible to prevent foodborne illness by 

detecting it more quickly and determining 

which batches could have been affected, 

by reading through the blockchain 

transactions,” IBM noted. “That will allow 

for more rapid recalls and the ability to 

track the source of information.” 

Other areas worth tracking? Delays and 

fraud. For instance, Brooklyn Roasting 

Company has a simple mission – to source 

and serve sustainable, ethically-produced 

coffee. It sounds easy, but the journey 

from mountaintop to countertop is long. 

Gaps in accountability and transparency 

open the door to delays and fraud. IBM 

brought the data behind Brooklyn Roasting 

Company’s Ethiopian Yirgacheffe coffee 

onto a blockchain, giving consumers a 

taste of traceable, trackable coffee trade. 

As technology continues to reshape the 

way people live and access information, it 

is also transforming the way people access 

and manage their food. The IBM Food Trust 

blockchain came from the idea of enabling 

trust and visibility across the food chain 

and building something where companies 

are willing to share trusted food data. This 

will allow suppliers, food retailers and 

consumers to view and share food data 

through a private blockchain system with 

parties they know and trust. 

Besides Carrefour, major food suppliers to 

join the IBM Food Trust blockchain network 

include Brooklyn Roasting Company to 

trace the coffee beans movements from 

farm to production, Albertsons to trace 

romaine lettuce, and Walmart stores that 

added Indian shrimp suppliers to the 

blockchain. FBA 

All images are credited to IBM. 

Walmart has been working with IBM on advancing the business case 

for blockchain applications since 2016 



17 

Are cobots the helping 

hand in the food industry 

of tomorrow? 

With a growing population to feed, embracing technology and automation 

empowers food and beverage manufacturers to enhance productivity and 

efficiency. Darrell Adams, Head of South East Asia and Oceania, Universal 

Robots, pens the importance of automation and robotics in the food market, 

and provides an overview of the extent robotics are being used in today’s 

food and beverage industry. 

In the 1519 work Vulgaria, the 

author William Horman used 

the Latin phrase Mater atrium 

necessitas, which translates 

as “necessity is the mother of 

innovation”. And in the 21st century, 

Horman’s verse hits home with the surge 

in automation in the food and beverage 

industry. 

Consumers are the arbiter of success 

with ever increasing sophistication and 

demands, and they increasingly push food 

companies to turn to automation to help 

achieve higher efficiency and productivity, 

higher production consistency, while 

achieving higher profitability. 

Although automating food production 

can reap many benefits, the need for high 

capital investments and safety concerns 

restricted the adoption to some extent. 

With fast changing consumer habits 

especially in hectic metropolitan cities 

pressed for time, a rising demand for 

processed and advanced packaged foods, 

and more stringent food safety regulations 

are driving food companies large and small 

to consider automation. 

This is when a new class of robots, 

collaborative robots (cobots), are the ideal 

fit for automation of repetitive processes 

while retaining high safety considerations 

in food production. 

What are cobots? 

Traditional industrial robots are caged 

within a fence since getting too close 

can be dangerous. Cobots, on the other 

hand, are designed to be inherently safe 

to operate alongside human workers 

without a physical barrier subject to risk 

assessment. They are intentionally built to 

operate in close proximately with humans, 

and physically interacting with humans to 

perform their tasks, in a shared workplace. 

If the cobot encounters an obstacle in its 

path, it automatically stops operation to 

ensure the safety of human operators. The 

range of parameters such as force, speed 

and power can be adjusted to minimise the 

risk of injury, and the safety boundaries 

can be restricted to minimise contact with 

operators. 

Flexible rotation of all joints allows a 

cobot to operate even in confined spaces. 

They have been easily adapted even for 

medical uses in surgery theatres, attesting 

to precision, safety and operating in tight 

confines. 

These cobots can be mounted on floors, 

ceilings, walls, wheels and many other 

deployment methods as required. Instead 

of requiring skilled programmers, cobots 

come with a tablet-sized touchscreen 

user interface, where the user guides the 

robot arm by indicating movements on the 

screen, or by physically guiding the arm. 

Cobots can perform motions close to the 

dexterity and micro-precision of a human 

arm, by mimicking the movements of its 

human trainer. 

These characteristics of cobots, previously 

not found in traditional industrial robots, 

open up applications in the food industry 

that were previously not possible. For 

these reasons, Cascina Italia, an egg 

supplier, decided on implementing cobots 

on their factory floor when they needed to 

automate their processes. 

‘Eggciting’ changes 

Faced with the extreme competition in the 

fresh food market, Cascina Italia needed 

to improve productivity and react quickly 

to market demands. 

At Cascina Italia, millions of eggs are 

processed every day. In the past, the 

repetitive and non-ergonomic task of 

picking and placing trays of eggs was 

done by hand. Traditional robots would 

have been prohibitively expensive and 

difficult to implement into a live production 

environment. Safety is also a major concern 

as there is limited space for additional 

equipment while human operators need to 

occupy the same confined space. 


18 


The UR5 cobot met the requirements of 

Casina Italia. The small compact size of 

the cobot allows the unit to be installed 

directly on the production line without 

having to sacrifice valuable space. After 

a safety audit to assess that these cobots 

can operate without fencing, they work 

alongside the employees on the production 

line, without expensive and unsightly 

protective barriers. 

The UR5 cobot helped the company 

improve efficiency, accelerate production, 

while relieving facility operators from 

one of the most strenuous process of 

preparing the bulky packages for largescale 

distributions. 

Ruggero Moretti, Director at Cascina Italia, 

reported an increase in capacity from 150 

boxes per hour to 300 boxes per hour after 

automation. 

Cascina Italia uses a UR5 cobot in their production facilities to 

improve flexibility and operational efficiency 

Cobot training 

During peak seasons when manpower is 

stretched, cobots can be deployed for nonstop 

productivity, allowing food businesses 

to maintain high standards of hygiene and 

timely deliveries. And when another task is 

required during a different period, cobots 

can be reprogrammed accordingly across 

tasks and applications as often as needed. 

With cobots, Atria has optimised material usage in the packaging department, reducing carton waste by 25% since the first 

three cobots were implemented 

Compared to traditional industrial robots, 

which requires advanced programming 

skills, cobots are easier to programme. 

Staff on the production line without 

coding experience can ‘train’ and ‘retrain’ 

the cobot by physically guiding the arm 

through the tasks, whenever there are 

changes in the task required. Cobots can 

easily be reprogrammed to solve new 

tasks to meet a short-run production 

challenge faced by food manufacturing 

companies and thereafter, adjust to ever 

more advanced processing in smaller 

batch sizes. 

Atria Scandinavia is one of northern 

Europe’s leading manufacturers of 

vegetarian and gourmet products for 

convenience markets and retail chains in 

need of round-the-clock service. 

Each day, shrimps, olives, artichoke 

hearts, sun-dried tomatoes, garlic and 

other specialties are marked with labels, 

packed and palletised at Atria Scandinavia. 

The easy programming and operation 

of the cobot saves the company time 

when changing from packaging shrimp to 

packaging olives. 

“It took six hours to convert to a different 

product before. But with the Universal 

Robots’ cobots, change-overs can happen 

in just 20 minutes,” said Johnny Jansson 

who was originally trained as an electrician, 

in Atria’s workshop. 

When Nordic Sugar, a sugar factory in 

Europe, went looking for a new generation 

of robots to automate the analysis of raw 

material samples, the most important 

criteria were flexibility, user-friendliness, 

and a reasonable price tag. Cobots from 

Universal Robots met their criteria and 

enabled the employees to easily make 

process adjustments themselves instead 

of consulting robotics experts. 

Bo Bergdahl, Production and Analysis 

Manager, Nordic Sugar, explained, “Today, 

if we need to reposition the robot or change 

its speed, we can do it ourselves. I wanted a 

robot that my employees could programme 

for other tasks and place in production by 

themselves. With our previous robot, we 

needed to call expensive specialists each 

time we wanted to make a change. That 

became too costly.” 



19 

Broadening the applications of cobots 

Besides food manufacturing, cobots 

are starting to address labour shortage 

challenges of customer-facing food outlets 

as well. In Japan, a country faced with an 

ageing population and low birth rates, 

cobots came to the rescue. 

In the Japanese theme park Huis Ten 

Bosch, the Takoyaki Robot OctoChef can 

be found at the shopfront making Takoyaki, 

a traditional Japanese snack. The UR5 

cobot replicates the delicate movements 

of a Takoyaki, pouring oil and ingredients 

followed by rotating the dumplings to a 

desired doneness. Usually, it takes about 

two to three months to master baking 

Takoyaki dumplings, but the UR5 learned 

this very quickly in a matter of hours. 

delicate moves. The theme park realised an 

increase in productivity while also creating 

a highly entertaining visual attraction. 

Automation tools for the smart 

workforce 

Tomorrow’s workplaces will be run 

by highly-skilled workers assisted by 

intelligent devices. Cobots help automate 

and streamline repetitive and potentially 

unsafe processes, thereby ensuring a 

safer work environment while increasing 

productivity and efficiency. 

Cobots enhance human capabilities 

and efficiencies instead of replacing 

jobs. By performing the dull, repetitive, 

physically demanding and potentially 

unsafe tasks, or tasks in harsh and 

unpleasant environments in extremely hot 

or cold temperatures instead of human 

operators, cobots ensure a safer work 

environment while increasing productivity 

and efficiency. Human operators are 

spared from muscle strain or joint damage 

caused by repetitive tasks and accidental 

injuries and take on higher-skilled jobs 

involving more complex processes or 

human interaction, or promoted to guiding, 

maintaining and servicing of the cobots. 

Human operators gain high job satisfaction 

and quality of life; hence the acceptance 

and enthusiasm in working with cobots 

is high. 

Cobots are now the fastest-growing 

segment of industrial automation, with the 

yearly annual revenue for cobots expected 

to reach US$11.8 billion by 2030, up from 

US$1.9 billion in 2018, according to ABI 

Research. 

Firms that adopted its cobots increased 

production by as much as 300%, reducing 

defects by 90% and lifting profits by 20%. 

In metropolitan cities where real estate 

is a premium, compounded by an ageing 

population and declining birth rates, 

cobots are ideal companion to continue 

to deliver good quality food at reasonable 

prices, and on time. FBA 

Using artificial intelligence and deep learning, the UR5 cobot 

installed at Huis Ten Bosch reproduces the delicate movements 

of a Takoyaki chef, pouring oil and ingredients followed by 

rotating the dumping to desired doneness 

Capable of delivering 96 fully baked 

dumplings at once, the OctoChef frees up 

the staff from the tedious and repetitive 

task of constantly rotating the dumplings, 

and the discomfort of standing next 

to hot steel plates the whole day. Its 

human counterparts can now prepare 

the ingredients, put toppings on finished 

products and does what humans do best 

and prefer to do – communicating with 

customers with the human touch and smile. 

The OctoChef is now popular among 

customers that line up to witness its 

Human robot collaboration in the food industry 


20 BITING ISSUES 

GNT 

GNT launches new options in EXBERRY Brilliant Orange range 

GNT Group has launched two new EXBERRY 

Colouring Foods that deliver bright orange 

solutions in powder and oil-dispersible 

formats. 

Made from paprika and carrot, the new 

Brilliant Orange products provide solutions 

for a range of applications. 

The EXBERRY Shade Brilliant Orange 

powder is oil-soluble and waterdispersible. 

It is designed for a broad 

range of applications including nonaerated 

confectionery, bakery and savory 

products. The oil-dispersible EXBERRY 

Shade Brilliant Orange Intense, meanwhile, 

can be used for compound coatings, spraycoated 

oil seasonings and other fat-based 

applications. 

The oil-dispersible EXBERRY Shade Brilliant Orange 

Intense is suitable for applications including bakery icing 

The powder and oil-dispersible options 

are available in addition to the existing 

EXBERRY Brilliant Orange liquid format. 

The new products are pH-independent 

and offer “good light and heat stability 

as well as good shelf life,” GNT claimed, 

and are plant-based, halal and kosher, 

without any chemical solvents. As such, 

they offer a clean-label replacement for 

artificial colourants as well as additives 

such as annatto, beta carotene and paprika 

extract. 

Sonja Scheffler, Product Manager at GNT, 

said, “We are delighted to add these new 

Brilliant Orange products to our range of 

EXBERRY Colouring Foods. With a liquid 

format already available, it means we 

can help manufacturers deliver stunning 

orange shades for a vast range of food and 

drink applications.” ■ 

AAK 

AAK joins forces with Good Food Institute India to drive innovation in 

India’s plant-based foods category 

AAK Kamani, AAK’s Indian joint venture, 

has partnered with the Good Food Institute 

to collaborate on research and business 

promotion aimed at advancing India’s 

market for plant-based meat and dairy 

alternatives. 

Through this partnership, AAK’s Customer 

Innovation Centre in Mumbai will host AAK 

Kamani Academy sessions designed to 

help businesses and entrepreneurs take 

advantage of the opportunities in India’s 

plant-based foods category. 

Niall Sands, President Plant-based Foods 

at AAK, elaborated, “Developing greattasting 

plant-based foods is one of the 

main challenges today. There are a lot 

of good products on the market already. 

However, to maintain the growing interest 

in plant-based foods we must continue 

to improve the sensory experience. From 

a global perspective, we also need to be 

mindful of the need to adapt to regional 

taste preferences.” 

With support from the Good Food Institute 

India, AAK will also provide co-development 

expertise on how companies can accelerate 

the formulation of new products, with 

a particular focus on achieving optimal 

texture and appealing to local tastes. The 

collaboration is linked to AAK’s global 

AkoPlanet initiative, which provides a 

platform for plant-based food innovations. 

Varun Deshpande, Managing Director at the 

Good Food Institute India, concluded, “The 

challenges of climate change, antimicrobial 

resistance and food insecurity presented 

by the world’s reliance on animal protein 

supply chains have underscored by the 

COVID-19 public health crisis. Accelerating 

the development of the plant-based 

meat, egg and dairy sector is therefore 

imperative to building a more secure and 

resilient protein supply. 

“Indian businesses and scientists have 

immense potential to be at the centre of 

this development, driving affordability 

and sensory experience as well as cultural 

appeal in transformative plant-based 

foods – but they need support on their 

journey. We’re delighted to have pioneering 

corporate partners like AAK Kamani 

in our mission for smart protein. Their 

ingredients and co-development expertise 

will be integral to building a more healthy, 

sustainable and just global food system.” ■ 


BITING ISSUES 21 

Arla Foods Ingredients launches its first clean-label ambient yoghurt 

concept to meet Chinese demand 

Arla Foods Ingredients has launched a 

clean-label concept to help brands meet 

growing demand for ambient yoghurt in 

China. The new solution uses Nutrilac 

YO-4575, a natural whey protein, to give 

unrefrigerated yoghurts a “premium” 

positioning with natural ingredients. 

Nutrilac YO-4575 features heat stability 

and texturising properties. The company 

added that it keeps ambient products 

“smooth and stable” throughout shelf 

life without the need for additives or 

preservatives. 

opportunity to capture a slice of China’s 

growing yoghurt market. But to be part of 

this journey, manufacturers need to offer 

something different. 

“Clean-label products are the perfect way 

for brands to differentiate in the category, 

while tapping into demand for premium 

products. We’re proud to have developed 

the first clean label ambient yoghurt. Our 

concept is delicious, convenient and made 

with all-natural ingredients. It offers a 

premium edge, with an ideal texture, fresh 

taste and great stability.” 

the yoghurt contains skimmed milk, 

cream, Nutrilac YO-4575, sugar and native 

tapioca starch. ■ 

Arla Foods Ingredients 

Torben Jensen, Senior Category Manager, 

FDP, Arla Foods Ingredients, explained, 

“Ambient yoghurts with a natural label 

are looking more and more like a major 

To highlight the concept’s flavour 

possibilities, Arla Foods Ingredients is 

offering it in three varieties – vanilla, peach 

and green tea. In addition to flavouring, 

Arla Foods Ingredients’ new clean-label concept uses 

Nutrilac YO-4575 whey protein, which features heat 

stability and texturising properties


Taiyo 

ISO classifies Taiyo’s Sunfiber as a natural ingredient 

Taiyo’s Sunfiber dietary fibre has been 

identified as a 100% natural ingredient, 

according to the International Organisation 

for Standardisation technical specification, 

ISO 19657:2017. This enables food 

manufacturers to simplify the certification 

process for their own products, 

and use the “natural 

dietary fibre” claim on 

their product labels. 

of adulteration and contamination, it has 

never been more important to take every 

necessary step to ensure ingredient 

quality. Pure and safe raw materials are 

the measure of all things for us and a 

prerequisite for high-quality products. 

We would, for example, welcome 

an officially authorised 

organisation that 

certifies natural 

products. 

At the same time, 

consumers who 

are increasingly 

concerned about the 

origin of their food and 

value naturalness, also 

Natural guar bean fibre is a plant-based fibre, 

and the ingredient to enrich and enhance foods 

(Photo credit: Shutterstock) 

“As a result, 

companies could 

communicate this 

certification to 

consumers. Close 

benefit from the quality of the ingredient. supplier relationships and quality control 

based on the strictest regulations and 

Dr Stefan Siebrecht, Managing Director of 

Taiyo Germany, said, “In today’s climate 

standards are therefore part of our daily 

business. Our customers can rest assured 

that they’re buying genuine, natural raw 

materials of the highest quality from us, 

which subsequently contribute to clean 

labelling.” 

Sunfiber is said to lower the glycaemic 

index, contributing to stabilised blood 

glucose levels. For this reason, Sunfiber 

has achieved a Health Claim for lowering 

after-meal blood glucose levels by 20% 

from the Bureau of Nutritional Sciences, 

Food Directorate, Health Canada, Ottawa. 

It comprises 100% partially hydrolysed 

guar gum from the Indian Guar Bean, and 

is Taiyo’s water-soluble solution when it 

comes to enriching food and beverages 

with digestive fibres. Furthermore, Sunfiber 

acts as a probiotic in the gastrointestinal 

tract, and helps to slow down and reduce 

the absorption of fat, cholesterol and 

sugar. ■ 

Ingredion 

Ingredion launches Inside Idea Labs for Asia-Pacific bakery and 

snacks market 

Following the launch of its beverage 

and dairy labs, Ingredion has extended 

its virtual labs, Inside Idea Labs, to the 

bakery and snacks market in the Asia- 

Pacific region. The platform provides 

food and beverage manufacturers online 

access to information on bakery and snack 

applications, and is designed as a one-stop 

repository of the collective knowledge 

developed across Ingredion’s brick-andmortar 

labs around the world. 

At the lab, visitors can find concepts and 

ideas, on-trend insights, ready-to-use 

formulations, science-based research, 

tools, tips and responses to frequently 

asked questions. The resources cover key 

areas in bakery and snack development 

such as moisture management, texture 

enhancement and fibre fortification – all 

The virtual bakery and snacks lab serves as an extension of the global network of Ingredion Idea Labs innovation centres 

of which enable manufacturers to innovate 

and keep up with consumers’ evolving 

preferences. 

Innova Market Insights revealed that Asia- 

Pacific has seen an increase in demand for 

cakes with moist texture claims, and an 

increase in product launches for bakery 

and snack products with texture and fibre 

claims. Focusing on these key areas allow 

manufacturers address aspects such as 

ensuring long-term freshness in cakes, 

creating signature textures in snacks and 

baked goods, tackling specific consumer 

requirements or enhancing the nutritional 

profile of their products. 

Manufacturers will also learn how to 

troubleshoot challenges using Ingredion’s 

portfolio of solutions for bakery and 

snack applications, including specialty 

starches, texturisers, resistant starches 

and plant-based ingredients. With the 

right knowledge and convenience that this 

virtual lab provides, Ingredion is confident 

that manufacturers will be able to get 

consumer-winning products out into the 

market at a faster speed. ■ 



Barry Callebaut affirms the role of sustainability in the future of the 

Japanese chocolate market 

Barry Callebaut has established a 

partnership with Tokyo-based Yuraku 

Confectionery to drive sustainability in 

Japan. Together, the companies are taking 

a step forward and call on chocolate 

manufacturers and chocolatiers in Japan 

to come together to make sustainable 

chocolate the norm. 

To secure the future of chocolate, Barry 

Callebaut has initiated a sustainability 

movement with industry players within 

the chocolate value chain. In 2016, the 

company launched Forever Chocolate, an 

initiative to make sustainable chocolate 

the norm by 2025. 

By committing to have more than 500,000 

cocoa farmers in its supply chain lifted out 

of poverty, eradicating child labour from its 

supply chain, becoming forest and carbon 

positive, and have 100% sustainable 

ingredients in all of its products, Barry 

Callebaut aims to lead the way to ensure 

that chocolate will be around forever. The 

company’s customers can contribute to 

Barry Callebaut and Yuraku Confectionery jointly paves the sustainability 

roadmap for the Japanese chocolate market 

these targets by participating in the Cocoa 

Horizons programme to differentiate their 

brands by using the Horizons logo on pack. 

In tandem, consumer awareness in Japan 

on existing sustainability issues has also 

ascended to unprecedented levels with 

a strong commitment of the Japanese 

government to the United Nation’s 2030 

Sustainable Development Goals. 

Pascale Meulemeester, Managing Director 

for Barry Callebaut in Japan, said, “The 

new Japanese consumers do not just want 

chocolate that is tasty and good for them, 

but also good for the planet and its people. 

This presents an opportunity for chocolate 

manufacturers and artisans to unite behind 

a common ambition to make sustainable 

chocolate the norm.” 

A 2019 consumer insights research by Barry 

Callebaut revealed that 72% of Japanese 

consumers consider sustainability as an 

important factor when purchasing food 

and drinks. More crucially, 31% of the 

respondents indicated 

that it is “very important” 

or “extremely important”. 

The research also revealed 

that more than 70% of 

Japanese consumers link 

sustainable chocolate 

to a sense of feeling 

good, better quality, 

trustworthiness and 

alignment with their 

personal values. This 

alignment can be found 

through the Japanese 

expression mottainai, 

which translates “too 

good to waste”, and is 

a belief that is deeply 

ingrained in their culture that conveys love 

and respect for nature. 

Yuraku Confectionery has announced their 

transition to 100% sustainable chocolate 

in all their Black Thunder chocolate bars 

by 2025. The Japanese confectionery is 

one of many more Japanese manufacturers 

who are taking strides to mend the gap 

between mature consumer markets and 

origin countries. One of the ways they are 

embarking on this journey is in visiting 

Ghana, one of the world’s largest cocoa 

producer, to experience and study the 

prevalent structural issues of cocoa 

farming in person. 

The partnership between Yuraku 

Confectionery and Barry Callebaut 

demonstrates in making a difference on 

a large scale, and are calling on other 

companies in the industry to join this 

movement. 

Tatsunobu Kawai, President of Yuraku 

Confectionery, elaborated, “Sustainability 

positions us well, not just today, but for 

the future. We understand that it is what 

consumers are asking for and we are 

happy to partner with Barry Callebaut 

and its Cocoa Horizons programme to 

lead the way until it becomes the norm in 

the market.” 

Barry Callebaut’s artisan customers such 

as Chocolate Design have paved the 

way using 100% sustainable chocolate 

through the company’s Gourmet product 

offerings under the brands Callebaut 

and Cacao Barry, and, coming soon, Van 

Houten Professional. Additionally, the 

Belgian Chocolate brand will take its next 

step and ensure farmer group traceability 

in all its chocolate products. ■ 

Barry Callebaut 



Starbucks 

Starbucks expands plant-based ingredients and products in China 

Starbucks has joined forces with Beyond 

Meat and Oatly to continue its focus on 

expanding plant-based ingredients and 

products. Since April, Starbucks stores 

across China have been offering plantbased 

food and beverage menu, as well 

as new merchandise made from recycled 

content. The new plant-based platform 

in China marks another step towards 

Starbucks global aspiration to become a 

resource positive company, giving more 

than it takes from the planet. 

Leo Tsoi, Senior Vice-president, COO 

and President, Starbucks China Retail, 

commented, “Starbucks is thrilled to 

partner with Beyond Meat to provide 

even more choices to consumers through 

innovative new plant-based offerings. 

Our new menu items make it easy and 

enjoyable to explore new lifestyles, starting 

from what we eat and drink. Through our 

new plant-based platform, we seek to 

inspire new routines by inviting consumers 

to eat good, feel good and do good.” 

Starbucks marks another step ahead in sustainability with the addition of plant-based ingredients in its food and 

beverage menu (Photo credit: Starbucks) 

nutritional and environmental benefits 

of plant-based protein. We are proud 

to support Starbucks in furthering their 

efforts around health and sustainability 

while offering Chinese consumers more 

diverse protein options.” 

Consumers will be able to customise 

their preferred Starbucks beverages with 

oatmilk. The smooth and mellow texture 

of oatmilk pairs well with the Starbucks 

signature espresso, accentuating its fullbodied 

taste and velvety micro-foam. 

The partnership marks Beyond Meat's 

entry into the Chinese mainland. The 

Starbucks culinary team used plantbased 

Beyond Beef to create three new 

dishes – Beyond Beef Pesto Pasta, Beyond 

Beef Classic Lasagne and Beyond Beef 

Spicy and Sour Wrap – that are inspired 

by modern, international favourites and 

designed with the palates of Chinese 

consumers in mind. 

Ethan Brown, Founder and CEO of Beyond 

Meat, described the partnership with 

Starbucks as an “important milestone” 

for the company in advancing its goal of 

increasing accessibility to plant-based 

protein globally, and added, “We believe 

the new Beyond Beef menu items deliver 

on our promise of enabling consumers to 

Eat What You Love while also enjoying the 

Additionally, Starbucks has also worked 

with OmniPork to offer two more dishes 

featuring a plant-based protein that pairs 

with Asian dishes. They are OmniPork 

Vietnamese Style Noodle Salad, and 

OmniPork Mushroom Sauce Grain Bowl. 

Packaging for the new menu items is made 

from plant-based material, which have 

received OK Compost Home and Industrial 

certifications. These products also feature 

a sleeve made from recycled milk cartons 

which opens up to form a meal mat, thus 

reducing the need for cleaning up. A handle 

is integrated into the packaging design to 

remove the need for secondary packaging. 

The global coffee company has further 

introduced oatmilk to the core beverage 

menu in all stores across China with Oatly. 

In addition to the new customisation 

choices, Starbucks has created oatmilk 

versions of two beverages – Oatmilk Latte 

and Oatmilk Matcha Latte – as well as a 

limited time offer beverage, Berries Oatmilk 

Black Tea Macchiato. 

Starbucks has been offering soymilk in 

China since 2017, and the introduction of 

oatmilk will provide consumers another way 

to customise their Starbucks experience. 

Toni Petersson, Global CEO of Oatly, 

concluded, “It’s a significant step for 

the growing plant-based movement that 

Starbucks customers in China can now 

enjoy their favourite beverage with Oatly. 

Oatly pairs well with espresso, and creates 

a wonderfully dense and creamy foam for 

lattes.” ■ 



KFC tests plant-based chicken in China 

KFC 

A KFC store in Shanghai ready to welcome customers during the test period 

KFC China has launched a plant-based 

trial in three Tier 1 cities in China last 

April. During the trial period, consumers 

in Shanghai, Guangzhou and Shenzhen 

had the opportunity to purchase pre-sale 

coupons to sample the new KFC plantbased 

chicken nuggets. 

Yum China, the operator of KFC China, 

revealed that the more than 7,000 presales 

coupons were purchased on the 

KFC app during the trial period, and 

in Shanghai, pre-sale coupons for the 

first day was sold out within an hour. To 

convey the plant-based concept of the 

product, tuning in to vitality and a more 

sustainable lifestyle, participating stores 

were given a green makeover throughout 

the trial period. 

Joey Wat, CEO of Yum China, said, “We are 

committed to embracing innovation and 

continue to delight and surprise with tasty 

products. The test of KFC’s plant-based 

chicken nuggets caters to the growing 

market in China for delicious alternative 

meat options on the go. We believe that 

testing the plant-based chicken concept 

with one of our most iconic products will 

take this increasingly popular meatless 

trend to a new level.” 

For this trial, KFC selected Cargill as 

its partner due to the latter’s global 

supply chain resources and extensive 

experience in the field of plant-based 

meat production. KFC plant-based 

chicken nuggets include protein such as 

soy, wheat and special pea, which help 

create a taste that is as close as possible 

to real chicken. After being cooked, KFC’s 

signature crispy golden layer is added, 

and enhanced for Chinese palates with 

a small amount of locally-sourced water 

chestnut that is said to make the KFC 

plant-based chicken nuggets “juicer and 

more delicious”. ■ 

FOLLOW US 



26 

INGREDIENTS 

Keep dairy great and fresh using food 

cultures with bioprotective effect 

While the popularity of food cultures that can help improve quality and shelf life has increased over the past 

years, Chr. Hansen reveals the mechanism that can explain the main part of the inhibitory effect against yeast and 

mould spoilage organisms. Peter Thoeysen, Director in Dairy Bioprotection for Chr. Hansen, writes more on the 

mechanism of lactic acid bacteria (LAB) has in the suppression of spoilage organisms, and highlights the drivers 

for including LAB with bioprotective effects in dairy products. 

As consumers, we 

keeping up with market demand for 

have likely suffered 

healthier products without artificial 

from food poisoning 

ingredients; and take control of the 

at some point, found 

yeast and mould risk. In staying 

a mouldy yoghurt in 

fresh, FreshQ cultures ensure dairy 

the back of the fridge, or thrown 

away rotten food. In particular, 

dairy products are a significant 

contributor to global food waste and 

products stay the way it is made 

throughout shelf life, and further 

extend shelf life without the addition 

of undesired artificial ingredients. 

losses due to high turnover, fragile 

supply chains and relatively short FreshQ food cultures are lactic acid bacteria strains from Chr. Hansen that have Longer shelf life brings values 

been selected for their ability to help protect dairy products against spoilage 

shelf life. According to the Food 

caused by yeasts and moulds 

and Agriculture Organization of 

to stakeholders in the dairy 

value chain 

the United Nations (FAO), the dairy sector 

alone has an estimated loss of about 20% 

at different stages of the value chain. 

One of the main challenges in keeping 

products fresh is contamination by yeast 

and mould, which are naturally present 

everywhere. Contamination quickly leads to 

spoilage, especially if there are disruptions 

in the cold chain from production to the 

consumer’s table. At the same time, most 

consumers are increasingly aware of what 

they eat, and on the lookout to avoid 

undesired artificial ingredients on the label. 

The global food industry is experiencing 

strong demand for safe, healthy, tasty 

and natural products with fewer artificial 

ingredients. At the same time, there 

is a demand for longer shelf life and 

sustainable production and distribution, 

ensuring that food does not go to waste 

in the process. 

More than 1 billion people consume 

a product containing Chr. Hansen’s 

ingredients every day. With 146 years 

of expertise in microbial solutions for 

industrial applications, Chr. Hansen is 

offering a natural remedy – FreshQ food 

cultures with bioprotective effect. 

Building on the traditions of fermentation 

and relying on the newest scientific 

insights, FreshQ cultures are lactic acid 

bacteria (LAB) strains that have been 

specially selected for their ability through 

fermentation to help protect dairy products 

against spoilage caused by yeasts and 

moulds. They enhance a good hygiene 

programme and help mitigate the risks in 

a challenged cold chain. FreshQ can help 

dairy products like yoghurt, sour cream 

and cheese stay fresh longer, help dairies 

around the world reduce food waste 

and improve quality, while catering to 

consumer demand for real food with less 

artificial ingredients. 

More specifically, FreshQ can help dairy 

producers to go natural by improving 

quality and consistency the natural way, 

Manufacturers will be able to avoid 

reallocation costs, discounts to customers, 

and reduce waste of products that is 

unable to be sold due to the shelf life being 

too short. Additionally, manufacturers 

will be able to increase batch volume 

and reduce batch frequency, thereby 

reducing production waste and improving 

production efficiency; and differentiate the 

brand with a new sustainability message. 

Retailers are able to sell more yoghurt 

before expiration date and reduce waste 

levels, while consumers can enjoy more 

fresh yoghurt, waste less and save money. 

Reducing food waste through longer 

shelf life 

According to the UN, food waste is one 

of the most imminent problems in the 

world in respect of ensuring sustainable 

development towards 2030. In a study 

conducted by QBIS Consulting on behalf 

of Chr. Hansen, it has been estimated 

that FreshQ has the potential of reducing 

yoghurt waste by almost 30% in Europe. 


INGREDIENTS 

27 

If the scope is broadened to include other 

geographic regions as well, the potential is 

immense. The waste reduction is realised 

through an average seven-day extension 

of shelf life, brought forth by the ability of 

FreshQ to postpone the growth of yeast 

and mould. 

A consumer study also showed that 

consumer purchase intention was 

influenced positively, and favoured the 

yoghurt with longer shelf life if consumers 

were presented with information about the 

food waste reduction potential. As one 

of its sustainability goals, Chr. Hansen is 

committed to reducing yoghurt waste by 

1.2 million tons by 2022, which contributes 

positively to the UN’s Sustainable 

Development Goal 12. 

Better bioprotection for more dairy 

products in more regions 

Chr. Hansen’s approach to sustainability 

is innovation led. Since the company 

first launched its FreshQ portfolio, it has 

continued to push the limitations of the 

technology and make it applicable for more 

products in more regions. Improvements 

have been made both on the protective 

effect against yeast and mould, and the 

ability to withstand small breaks in the 

cold chain on the, sometimes, long way 

from producer to consumer. 

As dairy products are one of the biggest contributors to 

food waste, Chr. Hansen aims to address this issue with the 

introduction of FreshQ to empower dairy producers take control 

over yeast and mould risk, and extend shelf life of dairy products 

Today’s consumers are increasingly on the lookout to 

avoid undesired artificial ingredients on the label. 

The development work has focused on 

selecting strains that have a minimum 

impact on the process and help obtain 

the desired flavour. This gives access to 

more markets and new discussions with 

customers producing yoghurt, mesophilic 

applications like sour cream, kefir, white 

cheese and many more across the globe. 

How do FreshQ food cultures work? 

With the increasing use of natural LAB 

with better bioprotective effect to help 

improve quality and shelf life, there has 

been growing interest in understanding 

the underlying mechanisms used by 

these good bacteria to delay the growth 

of spoilage organisms. Until recently, 

most scientific activities have focused on 

trying to identify antimicrobial compounds 

produced by the food cultures, without 

being able to identify any compounds 

that could explain a considerable part of 

the effect. 

Chr. Hansen made a breakthrough 

discovery in this field. Its scientists are 

the first to reveal the mechanism that can 

explain the main part of the inhibitory 

effect against yeast and mould. It is 

all about competitive exclusion, that is 

competition for a limited nutrient by 

different organisms. Starting in-house, 

Chr. Hansen’s scientists showed that the 

depletion of the essential trace element 

manganese by FreshQ food cultures was 

the main mechanism for inhibition of yeast 

and mould spoilage in fermented dairy 

products. 

Manganese is essential to the survival of 

all microorganisms. In milk, manganese 

is present at very low levels and can 

become a food for any contaminants that 

are introduced. A manganese transporter 

(mntH1), identified by the research team, 

represents one of the highest expressed 

gene products for FreshQ food cultures in a 

fermented dairy product, and facilitates the 

uptake of manganese from the food matrix, 

preventing the availability of this essential 

growth factor for unwanted contaminants. 

In collaboration with North Carolina State 

University in the US, the mechanism was 

proven at the genetic level: Deletion of the 

mntH1 gene in the tested Lactobacillus 

species resulted in loss of bioactivity, 

proving this gene and the depletion 

of manganese as the most important 

mechanism which can explain the delay in 

growth of yeasts and moulds. 

This discovery marks an important and 

game-changing chapter in Chr. Hansen’s 

bioprotection history. FreshQ has for years 

helped customers of Chr. Hansen build 

their brands, improve quality and reduce 

food waste while keeping up with market 

trends for real food with less artificial 

ingredients. Being able to describe exactly 

how this is done on a scientific level further 

empowers Chr. Hansen to support its 

customers with even better solutions for 

more food types in the future. 

FreshQ food cultures do more than extending 

shelf life and reducing food waste. It helps to 

build and protect brands, and gives products 

a competitive edge while strengthening the 

trust between dairy manufacturers, retailers 

and consumers. It also helps to ensure that 

when products reach the consumer, the 

taste and quality are just as intended, each 

and every time. FBA 


28 

INGREDIENTS 

Gelatine is an integral ingredient in every marshmallow. But as there are many different types, choosing the right one 

is crucial for product success. 

By Oliver Wolf, Head of B2B Marketing, Global, Gelita 

The marshmallow’s story 

begins back in about 2000BC, 

when ancient Egyptians used 

a honey-based candy and 

thickened it with sap of the 

marsh mallow plant to make a confection 

reserved only for gods and pharaohs. 

Thus, the name “marshmallow” was born. 

However, whipped marshmallows known 

today did not appear until the 19th century 

when the French combined marsh mallow 

sap with egg white and sugar. 

Searching for a more efficient 

manufacturing process, candy makers in 

Europe then developed the starch mogul 

system, in which a mixture of marsh mallow 

root, sugar, egg white and water was 

heated before being poured into cornstarch 

moulds. 

In 1948, marshmallow production was 

revolutionised, when the extrusion 

process was patented. With extrusion, 

the marshmallow mass is run through 

tubes and then cut into pieces which 

are then cooled and packaged, ready for 

consumption. 

Although marshmallow production has 

come a long way since the 1900s, starch 

mogul and extrusion are still the processes 

used in marshmallow manufacturing today. 

There have, however, been significant 

changes in recipe formulation. The marsh 

mallow plant is no longer used as a gelling 

agent. Instead, gelatine has become one of 

Acting as a foaming and stabilising 

agent, gelatine has become one of the 

most essential parts of marshmallow 

formulations (Credit: Ekaterina 

Molchanova; Adobe Stock)

INGREDIENTS 

29 

time inhibit any processes that could 

destabilise the foam. The right type of 

gelatine needs to be specified in close 

cooperation with gelatine manufacturers, 

such as Gelita, to meet these conditions. 

Otherwise, the foam might not be of the 

desired quality. For instance, the bubbles 

may not be homogenous in size so they 

may not deliver a stable foam structure, or 

their density may be too high so the foam 

may be too tough. 

Gelita helps manufacturers to find the right gelatine formulation for every marshmallow creation 

(Credit: dusk; Adobe Stock ) 

the most integral and indispensable parts 

of marshmallow formulation, acting as a 

foaming and stabilising agent. Although 

there are other ingredients which are 

able to build foams, none of them gives 

marshmallows its typical fluffy and elastic 

structure, which remains intact over 

lengthy storage periods. Without gelatine, 

modern-day marshmallow cannot be 

produced. 

Core properties 

In order to fully understand why this is 

the case, it helps to know what gelatine 

actually is – which different properties it 

contains, and which type has to be chosen 

to work as the ideal foaming agent. 

Gelita’s gelatine consists of purified 

proteins derived from natural sources. It is 

produced by hydrolysis of native collagen 

with hot water. In its natural state, gelatine 

is a pale yellow, dry powder which is free 

from any additives or preservatives. It 

contains 84-90% protein, 1-2% mineral 

salts, and 8-15% water. Being a pure and 

high-grade protein consisting of partially 

hydrolysed collagen, gelatine is easy to 

digest and has no allergenic potential. 

The world gelatine is derived from the 

Latin gelatum, meaning “frozen” – which 

nearly sums up gelatine’s core properties: 

in water, gelatine swells rapidly and then, 

after heating, dissolves into a viscous 

solution that forms a clear gel which 

looks like ice when it cools down. Gelatine 

is thus able to build thermoreversible 

gels with different gelling powers in 

aqueous systems. And most importantly 

for marshmallows, it possesses the ability 

to build and stabilise foams. 

Different types of gelatine are generally 

categorised by their gelling power, or 

“bloom value”. Depending on its field of 

application and the desired end product, 

the required bloom value of a gelatine 

can vary. Due to the fact that gelatine 

comprises a mixture of protein chains 

of different lengths, it does not display 

a uniform molecular weight. This means 

that a broad range of gelatine types with 

different chemical behaviours can be 

produced. Alongside their gelling power, 

each type is determined by properties such 

as viscosity, colour, clarity and a number 

of other parameters. 

Choice is crucial 

To achieve the desired marshmallow, it is 

important for the manufacturer to use the 

right type of gelatine. It must be able to 

promote foam building and at the same 

Foam formation and stabilisation are very 

complex procedures, which unfortunately 

cannot be made simple. Gelatine’s ability 

to lower the surface tension of watery 

systems means that air can easily be 

brought into a gelatine solution when it 

is whipped. But because air has a lower 

density than water and does not dissolve 

in these systems, it tends to form larger 

bubbles that rise up and separate from the 

water phase. However, gelatine’s ability 

to lay elastic and flexible films around the 

bubbles and thus stabilise them makes it 

an optimal foaming agent and stabiliser. 

Gelatine also inhibits foam degradation. 

In marshmallow manufacturing, gelatine 

additionally prevents the recrystallisation 

of saccharose, giving end products a soft 

and springy texture, as well as longer 

shelf life. 

In every case, choosing the right type of 

gelatine is of paramount importance for a 

successful outcome. The technical features 

of the chosen gelatine type must be a 

“perfect fit” for the product’s demands. If 

they are not, then even if all of the other 

components of a formulation seem to be 

correct, loss of product quality can occur. 

This is because the properties of different 

types of gelatine are largely linked to their 

foaming and stabilising properties, and 

thus to their suitability for the manufacture 

of marshmallows. 

Gelita supports all of its customers with 

in-depth expertise in this field, along 


30 

INGREDIENTS 

with specific gelatine products that 

are suitable for every application. 

In order to continuously increase 

their knowledge of application 

techniques and the adjustment of 

gelatine types, Gelita continuously 

carry out comprehensive technical 

investigations. 

Avoiding process pitfalls 

As mentioned previously, the two 

original processes are still used to 

make marshmallows – namely 

the mogul process for moulded 

marshmallows, and the extrusion 

process for extruded marshmallows. 

Typically, individual marshmallow 

candies or specially shaped 

marshmallows are moulded, while 

the more common marshmallow foam 

is made by extrusion. 

Gelatine consists of purified collagen proteins derived from natural sources (Credit: 13smile; Adobe Stock ) 

Both processes start with the 

production of sugar slurry, which consists 

of the basic ingredients starch syrup, 

sucrose and water, to which the gelatine 

solution is added. This might look rather 

easy at first glance, but it comes with 

numerous risks which need to be avoided. 

The gelatine to water ratio of this solution 

lies between 1:2 and 1:1.5. 

When mixing and heating with the sugar 

slurry, the gelatine must be dissolved 

completely and homogenously combined. 

Subsequently, the hot solution is placed in 

a vacuum chamber to evaporate some of 

the water, while the slurry cools to about 

60 o C. Now, it is ready to be mixed with 

compressed air to produce a foam – the 

consistency of which will depend on the 

product concept, its desired properties 

and, most crucially, the selected gelatine. 

For moulded marshmallows, the slurry 

must not be whipped too much, as it must 

still be able to be poured into the mogul 

machine, where the marshmallows are 

moulded and cooled. 

A solid and recrystallised marshmallow can 

be produced by adding confectioner’s sugar 

to the mass, while for un-recrystallised, 

soft marshmallows, invert sugar or sorbitol 

are added to avoid crystallisation. 

For extruded marshmallows, tailor-made 

high bloom and high viscosity gelatines 

should be used. Without these, rapid 

gelling and stabilisation of the product 

is impossible – and both are of prime 

importance for the process to remain 

continuous. After adding compressed air 

to the prepared mass, it is formed into a 

string and placed on a conveyor. To achieve 

a stable string, the mass has to be whipped 

more intensively than it would be during the 

mogul process. The marshmallow string is 

then cut into pieces and, to prevent these 

from sticking together, are powdered with a 

mixture of starch and confectioner’s sugar 

or dextrose. 

Comprehensive support 

Marshmallows may be a traditional sweet 

treat, but the days when a marshmallow 

was simply a marshmallow are over. 

Depending on the country and market 

for which they are produced, there can 

be differences in texture, size, form, 

colour, flavour release, and mouthfeel. 

And aside from individual marshmallows, 

a large variety of other products use 

marshmallow as a component – such as 

marshmallow candies and even ice creams 

with marshmallow pieces. Each of these 

makes different demands on the formula of 

the marshmallow, but in all cases, gelatine 

is one ingredient that exerts the greatest 

influence on the product’s overall quality. 

To make sure that the market for a 

product is there too, Gelita also acts as 

a “trend scout”. The company works 

constantly to develop new and creative 

concepts in line with the latest trends and 

innovations for different target groups, 

markets and positionings. This means that 

manufacturers who are looking to expand 

their portfolio with a marshmallow product 

have the option of choosing from Gelita’s 

large variety of innovations or consulting 

its team to develop a prototype tailored to 

their own specific needs. FBA 


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32 

INGREDIENTS 

Rising demand for dairy-free 

products in Asia 

Consumers worldwide are growing ever more conscious of their food and 

beverage choices, with increasing numbers opting for plant-based products for 

a variety of reasons. While Asia has a tradition of milk alternatives, dairy-free 

products are yet to make a significant impact on many of its key food categories, 

but change is on the horizon. Supatra Chueaychum, Senior Marketing Executive 

for Synergy Flavours, writes on the region’s rising interest in dairy-free products, 

and explores the opportunities available for manufacturers looking to produce 

great tasting plant-based products. 

A growing global market 

Contrary to popular belief, it is not vegans 

who are driving the demand for plantbased 

products. Recent statistics show 

that flexitarians make up almost 50% 

of consumers globally. Once a staple in 

many people’s diets, cow’s milk is seeing 

increasing competition from the likes 

of soya, almond, oat and coconut milks 

– retail sales of cow’s milk declined by 

US$4.4 billion and $3.1 billion globally 

between 2014 and 2019. 1 

While Western Europe and North America 

have shown a large uplift in plant-based 

alternative sales, Asia has not had such 

significant performance, as shown in Figure 

1 below. Nut-based drinks, like walnut 

milk, and blended products containing 

a mix of cow’s milk with plant-based 

ingredients such as peanut milk, have 

largely contributed to sales in the region. 

The figures also include soya milk, which is 

a staple for many Asian consumers. 

There are several factors driving the 

demand for these products – health, 

environmental and animal welfare are all 

key reasons for consumers choosing to 

reduce their dairy intake. This is leading 

to dairy manufacturers having to diversify 

their offering to include plant-based 

products, and those companies producing 

plant-based products are turning to 

innovative new approaches to attract the 

consumer’s attention. 

Innovation fuelling Asia’s interest 

Although Asia does not represent a large 

proportion of total dairy-free product 

sales, many plant-based alternatives 

derive from the region, which has a long 

history of tradition in this area and offers 

advanced manufacturing processes. China 

accounted for 44% of global retail sales 

of milk alternatives in 2019, and has the 

largest global market for yoghurt, which is 

valued at over $22 billion in 2019 1 . Hence, 

there is huge opportunity here for growth 

and innovation; not just in China, but in 

Asia-Pacific as a whole. 

Products like plant-based yoghurt and 

ice cream are a natural progression, and 

brands are already starting to develop 

innovative recipes to meet demand. China 

saw the first product launch of dairy-free 

yoghurt in 2019. Created by Nongfu 

Spring, a Chinese beverage company, the 

yoghurt was its first foray into the plantbased 

space, and is made of a combination 

of soybeans, nuts and coconuts. 

Figure 1: Sales of dairy-free products by region how that Asia-Pacific has seen a much smaller growth than the likes of 

North America and Western Europe, where plant-based alternatives present a dynamic product development space 1 

Despite the growing interest in plantbased 

products, some work is required 

to help boost their appeal. Manufacturers 

should look to ready-to-go or snackable 


INGREDIENTS 

33 

Figure 2: The global share of launches in plant-based drinks, yoghurts and ice cream – Asia-Pacific has the largest 

proportion of drinks, but yoghurt and ice cream are expected to rise in coming years 2 

formats, like yoghurt drinks, as well as 

adding interesting ingredients and flavours 

to attract consumers in Asia. Some 

brands have already successfully launched 

new product innovations in the region, 

including Lactasoy’s Gold Series UHT 

Hi-Calcium Ginseng Soy Milk in Thailand, 

which is described as “richly delicious and 

refreshing, with benefits from the best soy 

milk and ginseng extract”. 

Designing flavours for dairy-free 

There is an expectation from consumers 

that plant-based alternatives should taste 

as good as dairy, but these products can 

present taste challenges, making flavour 

and application expertise critical for 

success across categories. Understanding 

and masking the potential “off flavours” 

associated with plant-based ingredients 

and fortification, such as beany, bitter 

and earthy flavours, is vital to delivering 

a superior dairy-free product that meets 

consumer expectations. For instance, 

non-dairy creamers used for coffee can 

lack creaminess and sometimes present an 

oily note from the fat source used. Flavour 

solutions can be used to create enhanced 

dairy creaminess and cover unwanted 

notes. Equally, popular flavours such as 

cheese can drive consumer interest in 

plant-based dairy alternatives. 

mouthfeel. This applies to fat or sugar 

reduced products too – stripping back 

these ingredients can result in a thintasting, 

less indulgent product that does 

not meet consumer expectations. They 

are looking for thick, creamy texture which 

provides an indulgent dairy taste through 

enhanced mouthfeel. 

This is where Synergy’s expertise in flavour 

science and dairy technical know-how 

can help. Synergy’s new Dairy by Nature 

portfolio offers cost-conscious solutions 

for dairy-based and plant-based food and 

beverages, improving mouthfeel, building 

indulgence and masking undesirable offnotes 

across a range applications and 

recipes to deliver the healthier, great 

tasting products that consumers expect. 

The future of plant-based products in 

Asia-Pacific 

Asia has been slower to adopt the shift 

to more plant-based products but its 

long history of tradition with alternative 

milks and the range of exciting product 

formats and flavours being delivered by 

manufacturers across the region suggests 

that it is likely to catch up in the coming 

years. Health and indulgence will be key 

drivers for growth in the Asia-Pacific 

market, with Asian consumers willing 

to pay more for packaged food offering 

health or nutritional benefits, alongside 

superior taste. The challenge is therefore 

on manufacturers to deliver plant-based 

products that provide consumers with the 

taste and texture of dairy, in exciting and 

familiar flavour variations, without using 

dairy ingredients. 

With extensive experience in ingredient 

production for diverse food and 

beverage applications, Synergy can help 

manufacturers to improve performance, 

and create products that stand out from 

the crowd. Synergy’s toolbox offers a 

range of appealing flavours, including 

the latest trends, such as botanicals 

and flavour fusion varieties, which work 

in conjunction with the Dairy by Nature 

portfolio to help customers reach their 

formulation objectives for foods and 

beverages. FBA 

References 

1. Post-dairy era: the unstoppable rise of 

dairy alternatives (Passport) 

2. A year of innovation in plant-based 

drinks, yogurt & ice cream, 2020 

(Mintel) 

Another challenge associated with 

replacing dairy ingredients is maintaining 

the creamy, dairy-like flavour and 

Dairy by Nature combines natural flavour with masking and mouthfeel technologies to create nature solutions 


34 

ON THE TABLE 

Meatless – 

The next new normal? 

Traditional meat has a special place in consumers’ 

diet. However, eating habits has evolved and meat 

alternatives are increasingly being served at foodservice 

outlets and restaurants, as Andy Kusumo, Director of 

Science and Technology at Quorn, elaborates more to 

Food & Beverage Asia. 

A meatless future? 

How will you describe the role of traditional meat in today’s food 

ecosystem, and why is it still the dominant food in people’s diet? 

Andy Kusumo: Modern human beings have an innate preference 

for meat as most have the notion that it is an important source 

of complete protein, with all the essential amino acids, highly 

bioavailable iron and B vitamins, needed in their diet. Meat has 

important socioeconomic as well as nutritional functions, and in 

many societies the consumption and provision of certain types 

of meat signals status or hospitality. It is because of the critical 

importance of meat to the sustainability of the food system that 

so much attention is paid to future trends in meat consumption 

and the meat alternatives sector. 

Can you elaborate on the drivers for the transition to meat 

alternatives, and how will this impact the meat industry, 

particularly livestock agriculture? 

Kusumo: In the coming years, and with global warming threatening 

yields from the land and sea, global food production will struggle 

to keep up with more hungry months. The meat alternative sector 

is on the rise globally because more people are understanding 

the impact of a meat-heavy diet on health and 

our environment, and more specifically, the 

negative impact of animal agriculture on global 

sustainability. 

A study in 2010 estimated water consumption in 

beef production at 15,415 litres per kilogramme, 

a far cry from the 322 litres needed to grow one 

kilogramme of vegetables. Experts say that by 

2050, the developed world will need to reduce 

its meat consumption by 50% and if we don’t 

make the changes to our diets now, the increased 

demand for meat cannot be met. 

Quorn Meat Free Crispy Nuggets come 

in a light crispy, and is a snack for all the 

family to enjoy 

In your opinion, should meat alternative completely replace 

traditional meat? Even so, how will you envision a meatless 

future, and how innovations in meat alternatives shape the 

food value chain of the future? 

Kusumo: To meet the protein needs of a projected population of 

around 10 billion people by 2050, an inclusive, sustainable, healthy 

and nutritious manner is a significant challenge, but achievable. 

To achieve the Sustainable Development Goals and to meet the 

Paris Agreement climate-change targets, transformation of the 

food value chain is essential. Innovation and experimentation in 

both alternative and traditional proteins will be critical. 

Asia has a far longer history of using plant-based and insectbased 

products as high-protein alternatives to meat, which would 

suggest people in this region may be predisposed to accept new 

non-animal alternatives. Environmental and welfare issues are 

also gaining traction in Asia, particularly amongst the young, 

middle-class consumers. 

Alternative protein products, such as Quorn, are 

already available in more than 20 countries, in high 

and middle-income countries. The next decade will 

see a potential tipping point, where alternative 

protein product is moving from being a “niche food” 

into a “mainstream food” in these countries. The 

improved quality of novel products and possible 

intervention by governments are two factors that 

may accelerate the change. 

While the shift towards alternative proteins is 

just beginning to gain momentum in this region, 


ON THE TABLE 35 

brands in Singapore are also starting to pay attention to meat 

alternative options. A recent study by YouGov revealed that 39% of 

Singaporeans are currently on a flexitarian diet. A similar amount 

(42%) consider themselves meat-eaters. With the number of 

flexitarians and meat-eaters almost on par, this underlines the 

path towards a meatless future is beginning to materialise and 

alter the food value chain on the future. 

For the foreseeable future, the meat and alternative-protein 

industries will coexist and have the opportunity to complement 

one another. Both incumbents and new players, and the various 

stakeholders who are involved throughout the protein supply 

chains, will gain from a continued discussion on how to transform 

regional and ultimately global food systems to provide healthy 

and sustainable diets. Only through dialogue and structured 

collaboration will society be able to transform the protein system, 

to create a future where sustainable, safe, and affordable protein 

is provided to all. 

Collaboration and education 

How will you rate the level of demand for meat alternatives 

in Asia-Pacific, and what strategies have Quorn developed to 

attract and retain consumers’ taste buds? 

Kusumo: The past couple of years have seen the demand for 

meat alternatives grow into a massively important sector. In 

2019, the sector in Asia-Pacific was valued at about US$14.06 

billion, one of the highest by region and double the market value 

of Europe and the rest of the world. The meat alternative sector 

in Asia-Pacific has the highest CAGR of 15.91% between 2019 

and 2024. During that period, sales of products in the region are 

expected to grow at a rate of about 11.62%. The thesis of this 

sector has in fact been strengthened by COVID-19 as consumers 

become increasingly conscious about their lifestyles. The impact 

of the crisis has prompted a rethink of the way we live, from how 

we should be consuming more sustainably, to practicing healthier 

habits from home. 

In terms of our strategies, our focus has been around educating 

consumers about the health benefits of plant-based diets and 

Mycoprotein, a high-protein whole food 

that is the main ingredient in Quorn 

products. Mycoprotein is derived from 

a naturally occurring fungus through 

the process of fermentation, like in 

bread and soy sauce. Unlike other 

meat alternatives, there is no strong 

aftertaste, and Quorn products 

have the taste, appearance and 

texture of meat. We stand out as the 

only protein alternative brand that 

uses Mycoprotein, which has health Another quick snack Quorn offer is 

the Southern Fried Bites which goes 

benefits to address top-diet related 

well with ketchup 

health issues we face in our age i.e. 

obesity and diabetes, as evidenced from our 20 years of nutrition 

research studies. 

We have also developed a wide variety of products that mimic 

different protein textures, like chicken, beef and even fish. The 

Quorn Fillets mimics chicken breast, while the Quorn mince, for 

example, mimics beef, and the Quorn fish fingers mimic fish. They 

are perfect to create healthier, meat-free versions of consumers 

favourite everyday meals. They are also high in protein and fibre, 

low in saturated fat, and are soy-free. Over the years, Quorn has 

become the preferred choice for those looking to reduce meat 

intake and for many who are mindful about what goes into their 

food. 

Our collaborations in Singapore are with like-minded brands who 

look to create tasty, healthy and sustainable options for their 

customers, and these include local food service provides, such 

as The Soup Spoon, Ichiban Bento, Maki-San. Quorn will continue 

to build on these successes and meaningful partnerships with 

many more planned. These collaborations enable us to cater to 

the increasing number of consumers who want more alternative 

protein choices and to Singaporeans who are embracing the 

flexitarian lifestyle. 

Quorn Vegan Fishless Fingers can be combined with flavoursome Enoki mushrooms and 

Cordyceps flowers for a beautifully aesthetic touch 

Ensuring quality while innovating beyond 

How is taste, texture and quality of meat alternatives 

maintained, and what are the key factors in ensuring flavour 

and nutrient authenticity? 

Kusumo: There have been a number of product launches in the 

meat alternatives sector that are lagging behind in the taste, 


36 

ON THE TABLE 

texture and quality aspects. This has been a key concern for the 

sector. Consumers have very discerning tastes, and a first or 

initial bad experience could most likely see the product’s unlikely 

take-off. 

Repetitive buying is very much reliant on good quality in terms of 

sensory experiences such as taste and texture. Mycoprotein paste 

has meat-like texture owing to the morphology of the natural 

fungus itself. This Mycoprotein paste can then be shaped using 

standard food processing technology to produce various products 

ranging from pieces and mince to sausages, burgers, and fillets 

and many others. 

Originally discovered in the 1960s, research and development 

work continued for many years to assess the nutritional value of 

Mycoprotein. After nearly 20 years, it was eventually produced 

on a large enough scale to be marketed as a new protein food 

ingredient. Committed to the well-being of our customers, 

Quorn has commissioned multiple health studies over the years 

to highlight Mycoprotein’s nutritional value. The nutritional 

assessment also revealed that in the finished product forms 

available on the market, Mycoprotein is viewed favourably with 

comparable meat products and other vegetarian products. 

What are your thoughts on lab-grown and cell-based meat? 

Do you foresee these innovations finding acceptance among 

consumers despite complex technical, social and ethical 

issues? 

Kusumo: Amid the increasing concerns over food security, the 

ongoing COVID-19 and other public health fears have also served 

as catalysts for the growth of the meat alternative industry. This 

sector, which includes future foods such as lab-grown and cellbased 

meat, is on the rise globally with more people understanding 

the impact of a meat-heavy diet on health and environment – more 

specifically, the negative impact of animal agriculture on global 

sustainability. Proteins are an emerging high-growth area that a 

growing Asia will need more of, and it is critical for high-density 

precision farming and research to start looking at alternative 

proteins. 

has appointed seven co-investment partners to pump more than 

S$90 million (US$63 million) into agri-food tech start-ups. 

We definitely foresee such innovations finding acceptance among 

consumers. Quorn has been in the Singapore market for about 

three years, and we are already seeing positive responses from 

customers. Although new here, we are probably the biggest meatfree 

brand consumers have yet to hear about. We are witnessing 

the rise of increasingly conscious consumers, with two in five of 

Singaporeans currently on a flexitarian diet. 

The biggest reasons for Singaporeans in considering a plant-based 

diet are health reasons as well as health risks related to processed 

meat and environmental reasons. Consumers are beginning to 

take a stand, by choosing brands such as Quorn that do good for 

the planet and we believe that the meat-free sector will continue 

to scale globally. 

The meat-free movement is being strongly supported by the local 

government, where significant funds are being invested to support 

Singapore’s push to become a global food tech investment hub, 

including S$68 million (US$47.7 million) for companies that 

are producing proteins of the future, be it plant-based meat 

alternatives, insect protein, or lab-grown meat. 

This is an exciting and wonderful prospect for the meat alternatives 

sector in Singapore and beyond. As Singapore focuses its efforts 

on increasing the nation’s food output, with the ambitious goal 

of producing 30% of what people need to eat by 2030, from less 

than a tenth now, Quorn is committed to supporting this cause 

by creating meat-free products that taste just as good, or even 

better, than what consumers are used to. FBA 

The recent Singapore Budget 2020 revealed a S$300 million 

(US$210.5 million) injection by the government to support deeptechnology 

start-ups in areas such as alternative proteins and 

agri-food. The up and coming agri-tech and food sector is worth 

an estimated S$5 trillion (US$3.5 trillion) globally. 

National Research Foundation has pledged up to S$144 million 

(US$101 million) for research and development in areas such 

as urban food production and future foods. Seeds Capital, the 

investment arm of trade promotion agency Enterprise Singapore, 

Quorn Vegan Fillets are high in protein and fibre 


38 

ON THE TABLE 

A data-driven recipe: 

How will artificial 

intelligence cook up the 

future of food? 



Aroma, flavour and taste are very personal to each individual. But with the advancement of artificial intelligence 

(AI), these preferences can be translated into useful data to forecast the future trends in foods and beverages. 

Food & Beverage Asia finds out more from Coralie Garcia-Perrin, Global Senior Strategic Marketing Manager, 

Sweet and Modulation Taste, Kerry Taste & Nutrition; and Parth Patel, Vice-president, Marketing and Strategic 

Planning, APMEA, Kerry Taste & Nutrition. 

Knowing what the future holds is arguably an ability 

every business would yearn for in order to take leap 

among its competitors and secure its next success. 

Unfortunately, the future does hold a degree of 

uncertainty as no one is able to control the future. 

That said, the level of uncertainty can, perhaps, be narrowed 

through the use of technologies like artificial intelligence (AI), 

which analyses data based on consumers past behaviours 

and preferences. This set of insightful data will then be key in 

empowering businesses to better understand market trends, 

make more accurate decisions, and even forecast what is next 

on the horizon. 

In an attempt to forecast future trends in foods and beverages 

and guide the development of winning consumer-preferred 

products, Kerry worked with IBM to launch a predictive AI tool, 

Kerry Trendspotter. Powered by IBM Watson, Kerry Trendspotter is 

designed to reduce the risk of failures and increase the probability 

of success, enabling food and beverage companies to use largescale, 

unstructured data to understand consumer behaviour and 

anticipate future consumer needs. 

Parth Patel, Vice-president, Marketing and Strategic Planning, 

Asia-Pacific, the Middle East and Africa (APMEA), outlined 

two objectives of Kerry Trendspotter. First, it is to increase to 

probability of success by launching food and beverage products 

in line with or ahead of trends, and second, to reduce the overall 

lead time for innovation. 

He further cited a Nielsen study that revealed the rapid shift of 

consumer preferences contribute to the failure of 85% of new food 

and beverage products within two years of launching. He added 

that failures tend to create inefficiencies in cost, time, and effort 

for food and beverage companies. 

“This AI-enabled tool predicts, with a high degree of probability, 

soon-to-be-popular flavours and ingredients across 60 countries,” 

Patel explained. “Kerry Trendspotter not only looks at content 

from social media but also other digital content. Digital media 

and connectivity are making it easier for influencers to post and 

share their experiences, and for people to know about each other’s 

world and desire to experience it.” 

Hosted on the IBM public cloud, Kerry Trendspotter enables 

the analysis of food-related social media content by digesting 

vast amounts of textual data “quickly and securely” through a 

number of Watson portfolio services such as Watson Natural 

Language Understanding and Watson Studio models. IBM Cloud 

infrastructure powers the processing, automatically reading and 

processing millions of consumer-related posts on social media, 

extracting food items and cataloguing food-related combinations 

then used to predict the trending food, ingredient 

and flavour candidates likely to go mainstream in 

the near future. 

By identifying and detecting food trends at their 

genesis, Kerry’s chefs, food scientists and flavour 

experts can collaborate with its customers to 

craft differentiated yet relevant solutions as well 

as launch first-to-market products with less lead 

time, capitalising on trends before their competitors 

via Kerry’s integrated sourcing and development 

capabilities. 

He continued, “We are seeing an increased AI 

adoption of new product innovation (NPI) by food 

and beverage manufacturers. We have a holistic 

approach towards delivering insights-led innovation, 

and Kerry Trendspotter forms a natural fit.”

40 

ON THE TABLE 

When a snack manufacturer in South East Asia was looking to 

launch a flavour extension of an existing snack brand, it needed 

support researching taste trends and creating a final formulation, 

and was hopeful the new product could be developed and 

launched in record time. The snack manufacturer then used Kerry 

Trendspotter, which uses machine learning and natural language 

processing to turn millions of social media posts into insights 

about upcoming food and beverage trends. 

Earlier in January, Kerry released its 2020 Global Taste Charts 

that highlight what will drive trends across the world, including in 

the US, Canada, Europe, Mexico, Brazil, Southern Cone, Central 

America and APMEA. The 2020 Taste Charts represent the 

company’s annual review of the food and beverage landscape 

utilising sales performance, consumer trends, foodservice 

influencers, and internal culinary and mixology expertise to predict 

trending tastes for the coming year. 

The result, according to Kerry, was that the snack manufacturer 

took less than three weeks to successfully identify what snack 

flavour was trending in the country of sale, reducing the product 

development time by more than 50%. 

Patel elaborated, “We leveraged insights from Kerry Trendspotter 

to identify emerging flavours, and suggested a few for further 

exploration. A typical process such as this might take 4-6 weeks, 

but with the help of Kerry Trendspotter, we were able to get back 

to the customer within five days with viable product concepts.” 

After a discussion based on objective data and insights from 

Kerry Trendspotter, the snack manufacturer narrowed down two 

possible ideas for flavour extension, which were tested with their 

core group of customers. Patel reported that the entire process 

from ideation to commercialisation took less than two months, 

as opposed to the six to nine months typical of this process. The 

snack manufacturer had access to AI-enabled data from Kerry 

Trendspotter that gave them the confidence to move ahead at a 

quicker pace, helping them to quickly gain market share with their 

new launch in the process. 

He said, “As a food and beverage player, being able to launch a 

product ahead of its trend helps create a runway for the success 

of the product, and almost ensures that the customer is going to 

be the sole player. As such, chances of success are high. Through 

this launch, we aim to reduce the lead time for innovation and the 

chances of failure of new product launches, while increasing the 

probability of success by focusing on trends that are emerging 

but not yet mainstream. 

Coralie Garcia-Perrin, Global Senior Strategic Marketing Manager, 

Sweet and Modulation Taste, Kerry Taste & Nutrition, elaborated, 

“Kerry’s research and development team uses the annual Kerry 

Taste Charts and supporting research to help deliver new and 

innovative concepts to our customers. The Kerry Taste Charts are 

a fantastic source of knowledge and inspiration for our internal 

team, and for food and beverage manufacturers in every region. 

“With these Taste Charts and additional internal research, Kerry 

is able to predict for our customers which exciting new tastes are 

emerging in the very near future, and therefore, we can support 

customer innovations as they seek to keep pace with changes in 

the global marketplace. We have used this Taste Charts approach 

for several years, and have assisted our customers to achieve 

some significant success in their markets.” 

Kerry’s predictions forecast that 2020 will bring further specificity 

to the origin of flavours and ingredients as consumers seek tastes 

that delight, surprise and excite them. 

Particularly in the APMEA Kerry Taste Charts, the report 

highlighted the lifecycle of coconut. Coconut, whose rise in 

popularity resulted in proliferation of coconut as a flavour as 

well as an ingredient, has experienced growth via coconut milk, 

coconut water and coconut oil since 2008. In 2013, it appeared 

on Kerry’s charts as a “Key” taste in sweet and within “Up and 

Coming” in beverage and culinary. Coconut has then steadily 

grown to become a mainstay taste influencer on the charts, with 

a renewed interest among consumers following the boom of the 

ketogenic diet. 

“As a taste and nutrition company, the advantage Kerry offers 

is that we can take the insights and create solutions for our 

customers, rather than just providing insights alone.” 

The future of taste 

Besides innovating in the digital space, Kerry is committed to 

discovering taste experiences made from ingredients found in 

nature. The company curates its Taste Charts annually to research 

flavour trends and translate findings into actionable insights for 

its customers. 

Another ingredient the report looked into is ginger, which appeared 

in the Kerry Taste Charts in the beginning of 2013. Ginger first 

appeared in “Culinary” and “Sweet” mostly as an “Up and Coming” 

flavour, but quickly made its way into beverages in 2017 as a 

“Key” flavour. The latest report further pointed out a 4.3% growth 

between 2015 and 2018 of US menu items with ginger flavour. 

Besides taste, flavour and nutrient authenticity also have its 

respective role to play in food choices. Garcia-Perrin went on 

and pointed out that it is the ingredients that influence the 



eventual flavours, as she continued, “For instance, if a beverage 

manufacturer wants to flavour a carbonated soft drink, depending 

if the beverage is full of sugar or is using sweeteners, the 

manufacturer might use one flavour over another to help mask 

the sweeteners’ off notes and bring back freshness.” 

To ensure the authenticity of flavours and nutrients, she suggested 

that food and beverage manufacturers need to have the full 

understanding of: 

• The original flavour at a molecular and sensorial level. 

• The expectations of consumers and deliver what they expect. 

One example occurs in vanilla ice cream, where French 

consumers expect a beany taste while English consumers 

are looking for a creamy taste. 

• The ingredients of the food and recipe to select the most 

adapted flavours. For instance, the same flavour might not 

deliver the same taste in water versus in a yoghurt. 

• The process used to produce food or beverage as, for 

example, a thermal process will have an impact on the flavour 

and the nutrient. 

“At Kerry, our end-to-end capabilities help customers create 

products that offer taste and nutrition. And that’s how we see the 

future – food that provides better nutrition, with a lower impact on 

the planet but that stays authentic and enjoyable. And authentic 

and natural is exactly where Kerry plays,” Garcia-Perrin explained. 

“For example, whether we are speaking about a meat-free burger, 

a plant-protein shake or a reduced sugar beverage, Kerry has the 

capability and expertise to develop better-for-you products that 

taste great while supporting consumers' wellness.” 

On wellness, organic food is believed to have a positive influence 

on one’s health and well-being. Kerry’s Acryleast acrylamidereducing 

yeast has recently received “organic suitable” status in 

the European Union (EU). This status positions Acryleast as an 

organic-suitable acrylamide-reducing processing aid available in 

either the EU or the US, allowing it to be used as an ingredient in 

the production of organic foods such as children’s biscuits, baked 

goods, crackers, bread and others. 

This new designation for Acryleast comes at a time when the EU 

Commission and member states have agreed to soon set maximum 

allowable levels of acrylamide in young children’s food categories 

such as biscuits, rusks, and processed cereal-based foods. The 

EU Commission will also begin discussions with member states 

on the possible setting of maximum levels in foodstuffs for other 

age groups as they conduct a review of existing benchmark levels. 

And with COVID-19, consumers are changing their lifestyles 

more than ever, driven by concerns about their health, and they 

increasingly consider organic foods beneficial to their health. In 

France, for example, 49% of consumers agree that organic food 

is healthier than non-organic. The organic market continues to 

see sales growth, with the European organic sector recording 

expansion of 11% – from €33.5 billion (US$36.7 billion) to €37.3 

billion (US$40.9 billion) – from 2016 to 2017. A Mintel study 

further pointed out that, with 17% of food and drink products 

launched in Europe carrying organic claims, this category needed 

a “suitable and effective” solution for acrylamide reduction. 

Garcia-Perrin concluded, “Consumers today are increasingly 

looking for food that is authentic and natural, new and exciting, 

better for you and sustainable. 

It’s a lot for manufacturers to 

consider. Consumers want it all 

so taste, ingredients and nutrition 

are becoming more and more 

interconnected. To deliver great 

foods and beverages to consumers, 

manufacturers need to have a clear 

understanding of all these elements, 

what each of them brings to their 

recipe and also how they interact 

with each other’s attributes. 

“What consumers look for in food 

and drink is always changing – 

which keeps the industry innovating 

– but the one constant is that 

people want products that taste 

great.” FBA 


Performative excellence 

for aseptics 

From sliced bread and barbeque sauces all the way through beverages – the portfolio of food and beverage producer 

Spitz in Upper Austria is diversified. The company produces not only numerous brands of its own but also an array 

of dealer’s brands for food and beverage retailers. The demand for energy drinks, juices and iced tea are particularly 

high, which drove Spitz to invest in a new dry-aseptic line from Krones. 

Spitz’s premises are located 

on the outskirts of the 

small town of Attnang- 

Puchheim in Upper Austria, 

and houses a production 

facility that produces over 12,000 

different products that are integral parts 

of people’s culinary staples. The food 

and beverage producer is now managed 

in the third generation by Walter Scherb 

jun. 

The roots of this company, founded 

in 1857, lie in liqueur and schnapps 

production. After being taken over 

by the Scherb family in the 1950s, it 

ventured into the spirits and fruit juice 

sectors, and syrups as well. In the next 

few decades, Spitz expanded its product 

range and added sauces, jams, bread 

and pastries to its portfolio. 

In the Beverage Division alone, around 

10 million containers leave the plant 

in Attnang-Puchheim weekly – cans 

account for roughly half this figure, 

while Spitz also produces beverages 

in around three million polyethylene 

terephthalate (PET) containers and 

about one million each of glass bottles 

and cartons. 

“In recent years, we’ve been observing 

a definite trend: the demand for energy 

drinks, juices and iced tea is unbroken, 

so our only aseptic was even running in 

four shifts,” explained Rudolf Holzinger, 

who is responsible for production in 

the Beverage Division at Spitz. To avoid 

production bottlenecks in the busy 

months of summer, Spitz had to invest 

in additional filling capacities. 

This drove Spitz to contact Krones, 

since the two companies have a long 

history of successful collaboration. The 

firm installed its first Krones filler back 

in the 1980s; the first major shared 

product was a wet-aseptic line in 2005. 

And it was the performance of this line 

that induced Spitz to opt once again 

for aseptic technology from Krones, 

as Holzinger added, “When it comes 

to aseptics, trust is crucial. Looking 

back, choosing Krones 13 years ago 

was the right decision, since so far we 

haven’t had any major microbiological 

problems.” 

Prior experience with Krones’ 

aseptics 

Installation work for the new line 

commenced in April 2019, and it went 

into operation in August. 

Holzinger elaborated, “Summer is 

traditionally the holiday season. But 

thanks to the hard work and commitment 

of everyone involved, we nonetheless 

got the commissioning completed 

smoothly.” 



43 

Although Spitz was already familiar with 

Krones’ aseptic technology, in terms 

of process technology, the new line 

differs from the existing wet-aseptic 

variant: the Contipure AseptBloc DN 

sterilises the pre-form’s entire surface 

in dry mode, using gaseous hydrogen 

peroxide. 

Markus Kröpfel, Technical Director at 

Spitz, continued, “This enables us to 

do without a rinser, which means we’ve 

been able to significantly reduce our 

water consumption and also the amount 

of wastewater created in the production 

operation.” 

Blow-moulder, filler and capper are in 

fully aseptic design, and directly blocksynchronised 

with each other. This, 

according to Krones, ensures not only a 

compact layout but also a high level of 

microbiological process safety. 

“We already had some experience in 

aseptic production, which in the initial 

phase, particularly, was definitely 

an advantage for our people,” said 

Holzinger, and Kröpfel added, “But every 

line is different. In order to understand 

the new machines as quickly as possible, 

one of our highly experienced production 

staff was involved in the project right 

from the start. Now he’s passing on his 

knowledge to his colleagues as a kind 

of internal trainer. In addition, we also 

drew up a training schedule together 

with the Krones Academy for line 

operators, electricians and mechanics.” 

In each shift, one employee looks after 

the aseptic block, one supervises the 

labeller and the packer, and one is 

responsible for the palletising zone 

and supplying line with new pre-forms. 

Meanwhile, the new line is running in 

three shifts. 

Numerous options in the production 

operation 

The Contipure AseptBloc DN is Krones’ 

aseptics range for low-acid products. 

Currently, Spitz is mainly using this line 

to bottle different variants of iced tea at 

a rating of 24,000 containers per hour. 

Up to six different bottle formats can 

be handled, either with size-39 flatcaps 

or sportcaps. In order to also remain 

flexible in terms of container dress, a 

Contiroll for wrap-around labels and 

a Sleevematic for sleeves have been 

integrated. The downstream Variopac 

Pro handles 6-, 12- or 18-bottle shrinkpacks, 

and optimally as trays with and 

without film as well. 

“We shall in future be handling the 

high-volume 1-litre juice or 1.5-litre 

iced tea bottles on the existing aseptic 

line,” Holzinger said. “The new line will 

preferably be used for the 0.5-litre size, 

since these containers are often dressed 

in sleeves or sportcaps.” 

But by investing in the new aseptic 

line Spitz demonstrated farsighted 

receptiveness to entirely new product 

groupings. Because the Contipure 

AseptBloc DN will then in future also be 

able to handle innovative beverage types 

from the low-acid category. 

Scherb said, “We most definitely believe 

that the trend is towards naturalness, 

meaning no preservatives and as many 

natural ingredients as possible. There, 

aseptics are without a doubt the first 

choice, because that means we can 

bottle freshly brewed teas or still sports 

drinks, for example, to the very latest 

state of the art. 

“At the same time, by investing in a new 

line we wanted to keep our options for 

new product categories. Krones won 

us over with its Contipure AseptBloc: 

now we are in a position to not only 

bottle pH-neutral beverages, but also 

to dose coconut or aloe vera into them, 

for example. This combination of blocksynchronised 

dry-aseptic line with an 

option for also handling fruit-chunk 

products is unique in Europe.” 

Currently, Spitz is mainly using this line to bottle different variants of iced tea at a rating of 24,000 containers per hour 

Direct contact as a definite plus 

Besides this flexibility for innovative 

beverage segments, a second major 

factor in opting for Krones was the 

proximity to company headquarters 

in Neutraubling, which is only about 

two hours’ drive away from Attnang- 

Puchheim. 


44 


renders communication with Krones 

extremely simple, of course. And when 

we then happen to need a specialist, he 

gets here almost straight away. Spare 

parts availability is very good too. Even 

if a particular part isn’t in stock, Krones 

immediately does everything possible to 

solve the problem – something we very 

much appreciate.” 

Krones took on the challenge and 

overcame it. After the processtechnology 

zone had been relocated 

to another part of the hall, and the 

conveyor routing of existing lines had 

been altered, Krones ingressed the new 

kit through the opened roof of the hall 

– and it fitted into the space available. 

In order to remain flexible in terms of container dress, a Contiroll for 

wrap-around labels and a Sleevematic for sleeves have been integrated 

“The support we get from Krones is 

brilliant,” Kröpfel claimed. “For new 

machines and the after-sales service, 

we only have a single contact person in 

each case – this streamlined interfacing 

The third criterion for choosing the 

new kit was the well-thought-out line 

layout, as he continued, “The place 

where the dry-aseptic line now stands 

used to accommodate our mixers and 

product tanks. To be honest, at first 

I couldn’t imagine that we would be 

accommodating an entire line in such a 

small space.” 

Even though the space in the existing 

hall is now totally exhausted, the 

premises still provide options for 

expansion projects, which were urgently 

needed. Holzinger added, “The next 

thing we have to do is upsize our canning 

capacities, and after that we need a 

larger high-bay warehouse.” 

Scheduled maintenance once a year 

For reliable operation of the lines, 

prudently preventive maintenance is 

particularly important, Kröpfel stressed. 

So back when the first aseptic line began 

operation, Spitz signed a maintenance 

agreement with Krones Lifecycle Service. 

“We carry out planning, inspection and 

overhaul jointly, so as to continually 

deepen the knowledge of our own 

team,” he added. For this purpose, Spitz 

schedules a two-week maintenance 

routine once a year. 

In the first week, to coincide with an 

inspection, an aseptic check routine 

is performed, in which the aseptic 

production operation and the hygienic 

condition of the aseptic line are 

assessed. This includes, for instance, 

checking the process parameters 

and evaluating the aseptic process 

with the aid of appropriate diagrams 

and error messages. In addition, 

Krones’ validation engineers also take 

samples of all relevant components and 

media that are important for aseptic 

production operations. As a result of 

the long years of collaboration, and 

the knowledge transfer thus achieved, 

the aseptic check is performed by Spitz 

autonomously. 

The second phase subsumes the 

overhaul, with subsequent requalification 

and a sterility test. This is designed to 

ensure aseptic production and product 

safety after the overhaul. For instance, 

the process programmes are checked, 

and basic functions plus the line’s 

hygiene status are assessed, while 

another sampling routine is conducted, 

and possible findings or questions 

arising since the last aseptic check are 

discussed with the laboratory personnel. 

Throughout this time, a team of Spitz 

employees are involved, 

who continually receive 

extra training from the 

Krones team, enabling 

them, for example, to carry 

out minor maintenance 

jobs themselves during the 

rest of the year. 

The subsequent sterility 

test is likewise conducted 

by the in-house laboratory. 

Finally, Spitz then receives 

a detailed report on the line’s hygienic 

and overall aseptic status. 

Kröpfel concluded, “It’s a huge 

advantage for us to have a permanent 

maintenance advisor from Krones. 

Because he’s familiar not only with 

Krones’ technology, but meanwhile with 

us and our staff as well. This makes the 

work significantly easier. 

“But even outside the two-week 

inspection and overhaul phase, he’s the 

paramount interface for us at Krones, 

the one we contact when we need new 

spare parts, for example, or are starting 

operation with a new format.” FBA 

Spitz carries out a two-week maintenance routine yearly under 

the Krones Lifecycle Service 



45 

Bulk bag discharger improves efficiency 

of cocoa powder line 

From locally grown cocoa 

beans, Malaysia-based JB 

Cocoa manufacturers and 

markets cocoa butter, cocoa 

powder and cocoa mass. 

Located 30km from the port of Surabaya 

in the province of East Java, Indonesia, 

JB Cocoa’s facility can process 50,000 

tonnes of cocoa beans annually. 

The beans are cleaned, roasted and 

winnowed to separate the cocoa nibs, 

which are treated to enhance flavour 

and colour. The nibs are then ground 

into cocoa liquor, which is squeezed 

by a butter press to yield cocoa butter 

used in making chocolate, and crumbled 

cocoa press cake that is pulverised into 

cocoa powder. 

A portion of the press cake is shipped 

directly to its customers in 1 tonne 

bulk bags, but most is processed into 

cocoa powder and packaged in handheld 

sacks. 

Rapid discharging from bulk bags 

dust-free 

To increase efficiency of the cocoa 

powder line, the plant installed a 

Flexicon BULK-OUT BFC-C-X bulk bag 

discharger to manage loose cocoa press 

cake being put in storage before being 

reduced to powder and packaged for JB 

Cocoa’s customers. 

The discharger is configured with an 

electric hoist and trolley that ride on a 

cantilevered I-beam, allowing bulk bags 

to be loaded into the frame without the 

need for a forklift. To connect a bag, 

the operator slips the bag straps into 

four Z-Clip strap holders of a bag lifting 

frame, and uses a pendant to hoist the 

bag into the discharger frame. A Tele- 

Tube telescoping tube pneumatically 

raises a Spout-Lock clamp ring, allowing 

an operator to make a sealed connection 

between the clean side of the bag spout 

and the clean side of the equipment. 

With the bag spout secured, the operator 

pulls its drawstring, allowing the press 

cake to discharge into the surge hopper. 

Releasing the telescoping tube’s air 

pressure allows the clamp ring to 

maintain constant downward tension 

by gravity as the bag empties and 

elongates to promote material flow. 

Additional flow promotion is provided 

by Flow-Flexer bag activators that raise 

and lower opposite sides of the bag 

bottom to promote complete discharge 

through the bag spout. 

The 226-litre capacity surge hopper 

with top-mounted enclosure is vented to 

a side-mounted Bag-Vac dust collector 

that creates negative pressure within 

the sealed system to prevent displaced 

air and dust from escaping into the plant 

environment. The enclosure also serves 

to contain spillage that might otherwise 

escape through seams in the bag and 

folds in the spout, and is equipped 

with a hinged access door and folding 

bag shelf, allowing manual dumping of 

under-filled sacks. 

A rotary valve at the hopper outlet 

metres the press cake into a pneumatic 

conveying line that moves it to a storage 

silo. From there, it is mixed and milled 

into six different recipes of cocoa 

powder and packaged into 25kg bags. 

Achieving plant hygiene and efficiency 

Constructed of stainless steel finished 

to sanitary standards, the discharger 

is certified for operation in food-grade 

environments. 

Redi Koerniawan of JB Cocoa, said, “The 

use of the Flexicon bulk bag discharger 

provides a safe and hygienic way to 

unload cocoa cake from bulk bags. It 

ensures efficient unloading with little 

to no dust released into the processing 

environment.” FBA 

An electric hoist and trolley on a cantilevered I-beam enable 

an operator to raise and position the bag using a pendant, 

eliminating the need for a forklift 


46 


Digital twin: 

KHS lowers fault-related costs with 

virtual machine commissioning 

In the future, the digital twin will become a key component of industrial production. KHS has already been 

using models to virtually map the machine and conveyor system commissioning process. 

With the digital twin, the mechanical components, electrical equipment and software programming 

must be able to access the exact same data 

When all data is provided through a shared interface, machines 

can be quickly and efficiently commissioned on screen 

With the help of digital 

technology, KHS 

has networked and 

automated production 

processes step by step 

so that machines, products and complete 

lines can efficiently communicate and work 

with each other. 

Stefan Diesner, Head of the Palletising 

Product Centre at KHS, said, “In particular 

what’s known as the digital twin enables 

procedures to be transferred to a virtual 

environment by tracking and imaging 

all phases in a machine’s lifecycle. All 

production processes and products can 

then be simulated virtually.” 

Alternatively, optimised production 

processes are displayed on the computer. 

One of the major prerequisites for this is 

that engineering is consistent throughout 

the entire value chain to prevent data 

discontinuity at the interfaces between 

the various engineering disciplines, 

namely machinal components, electrical 

equipment and software. 

Unlike the way some of the work are 

done, projects are not processed 

sequentially. Instead, in an ideal scenario, 

all departments work in parallel across 

their respective disciplines on the 

implementation of a project and share a 

common data model – the basis for the 

digital twin that depicts the details of a 

system virtually, and permits simulation. 

The shared data challenge 

For an engineering company like KHS, 

which not only manufacturers a number 

of different machines but whose research 

and development departments also have 

a colossal geographical spread, this 

presents a challenge. The KHS engineers 

at the Palletising Product Centre in have 

been working on the virtual depiction 

and simulation of machines and system 

parts. Simulation or virtual commissioning 

especially lend themselves to use with 

logistics systems such as palletisers or 

conveyors. 

“Our aim is to continue to shorten lead 

times and lower fault-related costs by 

expanding our virtual commissioning 

setup,” Diesner explained. In order to 

estimate how high these savings can be, 

KHS suggested to take a look at the rule 

of 10, which states that the cost of fault 

correction increases by a factor of 10 the 

later in the process an error is discovered. 

The company cited an example that if a 

fault is only found and eliminated during 

factory commissioning, the financial 

burden is “10 times higher” than if the 



47 

correction had already been made to 

the software engineering during virtual 

commissioning. 

Reduced time and effort 

A further objective of the current project 

is to reduce the amount of time and effort 

required for virtual commissioning. One 

condition is that the data is consistent. 

In the meantime, KHS’ Palletising Product 

Centre in Worms looks ahead – virtual 

commissioning marks the first step towards 

digitalised systems for the beverage 

industry and the real digital twin. KHS is 

confident that this will be able to “do much 

more” in the future. To this end, the digital 

twin has to be piled with more information, 

however, such as data on conversions for KHS 

customers or operational data from production 

– a challenging undertaking indeed. FBA 

All images are credited to KHS. 

“With virtual commissioning, we have 

control over data consistency,” Diesner 

declared. “All data is generated and stored 

at our production site, albeit still in a 

number of different systems. Further steps 

must be taken here before efficient and 

bidirectional access to this data is provided 

by a virtual engineering tool that includes 

simulation. Once this has been done, we 

can configure the system according to 

customer specification or quickly and 

efficiently commission adapted machine 

designs on screen.” 

“In increasing virtual commissioning, we want to continue to 

shorten lead times and lower fault-related costs,” said Stefan 

Diesner, Head of the Palletising Product Centre, KHS 


48 


Powering the F&B industry with gas turbines 

Cogeneration with gas turbines 

like those produced by Solar 

Turbines is recognised as 

the way to improve overall 

process efficiency in the 

food market. The technology provides a 

“reliable source” of electrical energy at a 

low cost, helps minimise production losses 

in case of a grid blackout and reduces 

carbon footprint. 

Also known as Combined Heat and 

Power (CHP), cogeneration enables the 

simultaneous generation of electrical and 

thermal power from a single fuel source. 

The addition of a waste heat recovery 

boiler to a gas turbine generator set allows 

the recovery of heat from the gas turbine’s 

exhaust for steam, hot water, thermal oil 

or chilled water production. The electricity 

produced can be used in the factory or 

exported to the grid. 

Some advantages of cogeneration with 

gas turbines include secure local energy 

supply; emissions reduction, contributing 

to global environmental improvement; 

improved energy efficiency; reduced overall 

gas consumption and electricity costs; and 

increased reliability and availability. 

Industrial gas turbines are crucial to 

cogeneration deployment. Mid-sized 

turbines, which have few rotating parts, are 

known for their robustness, fuel flexibility, 

and ability to absorb or reject sudden load 

demands. They are simple to maintain 

and operate, requiring no lubricating oil 

consumption, offer less downtime and 

increased availability, and can be replaced 

at the time of overhaul or end of life. 

According to Solar Turbines, gas turbines 

can convert up to 60% of fuel energy 

into high-temperature, clean exhaust gas 

suitable for a wide range of applications. 

Since gas turbine exhausts contain a 

significant amount of oxygen, postfiring 

systems can be fitted to adjust 

heat production according to process 

requirements. 

In places where grid power is unavailable 

or unstable, gas turbine generator sets can 

support the continuous operation of an 

industrial plant. Solar Turbines packages, 

for example, can accept or reject loads 

up to 80% of nominal, making them ideal 

for starting up and supporting industrial 

operation. 

Powering the future 

For more than 65 years, Solar Turbines 

has designed and manufactured products 

essential to powering industries and 

communities. Headquartered in San Diego, 

California, this wholly owned subsidiary 

of Caterpillar offers an extensive line of 

gas-turbine-powered compressor sets, 

mechanical drive packages and generator 

sets – products that help meet the growing 

demand for energy, playing a crucial role 

in power generation projects and the 

development and production of oil and 

natural gas around the world. 

Solar Turbines manufactures the family of 

mid-sized industrial gas turbines, ranging 

from 1-23 megawatts. The company 

revealed that more than 16,000 Solar 

units currently operate in more than 100 

countries, and have accumulated in excess 

of 3 billion operating hours. 

In the food industry, Solar has successfully 

installed more than 150 units worldwide, 

mainly in categories such as grain mill 

products, roasted coffee, dairy products, 

flavouring extracts, oil and oil seeds, 

chocolate and cocoa products, breweries, 

bottled and canned soft drinks, food 

preparation, cane sugar refinery, and wet 

corn milling. 

Power Generation Module (PGM) 

Solar’s modular concept for gas 

turbine generator sets is optimised for 

transportation and minimises civil works, 

resulting in shorter installation and 

commissioning times and reducing overall 

costs. 

An example of Power Generation Module (PGM) equipped with Titan70 gas turbine 

PGM Scope: 

• Package Ventilation Filters 

• Turbine Air Inlet Filters 

• Package Exhaust 

• PGM Core Module 

• Inlet Fans 



49 

• Engine Removal 

• Enclosure Structure 

• Ladders and Platforms 

• EEC and On-Skid Control Box 

Available PGMs 

PGM40 

PGM50 

PGM55 

PGM60 

PGM65 

PGM70 

PGM130 

Centaur 40, 3.5 MWe ISO 

Centaur 50, 4.6 MWe ISO 

Mercury 50, 4.6 MWe ISO 

Taurus 60, 5.7 MWe ISO 



Titan 130, 16.5 MWe ISO 

Life Service Solutions: Optimising 

equipment value 

Solar’s service solutions, upgrades and 

training help support its customers’ 

business goals throughout the equipment’s 

lifespan. Lifecycle service solutions include 

spare parts, gas turbine overhauls, field 

service, flexible service agreements, digital 

solutions and technical training. 

The company’s worldwide service 

organisation is committed to customer 

success, providing quality experience 

from initial inquiry to end of life. As part of 

that commitment, Solar offers a complete 

solution beyond maintenance and repairs 

that enhances performance and safety, 

extends equipment life and prevents 

obsolescence. 

Solar’s InSight Platform provides 

a comprehensive, online approach to 

equipment health management, including 

advanced, remote web-based monitoring 

and predictive diagnostics capabilities. 

With InSight, servicing is optimised based 

on real-time equipment conditions, saving 

time and costs on repair and maintenance, 

and leading to more uptime, greater 

productivity and lower product lifecycle 

costs. 

InSight: Evolving towards a smart grid 

The InSight Platform, which is built into 

the workflow of the Solar Digital business 

unit that focuses on energy optimisation, 

also enables Solar to monitor gas turbine 

production performance in real time. The 

Typical tri-generation solution with 

gas turbine for food applications 

platform can be linked to the customer’s 

production enterprise resource planning 

(ERP) system and, in some cases, balance 

demand automatically based on the cost 

of energy on their grid. 

InSight takes into account the endogenous 

and exogenous parameters of the 

production line, providing a balanced 

response based on the energy demands of 

the plant on the one hand and the grid on 

the other. This Industrial Internet of Things 

(IIoT) application places the production 

site within a smart grid – an innovative 

service concept that extends beyond the 

technologies installed. 

Value Co-Generation Taking service 

to new levels 

Recent years have seen exponential 

growth across all sectors in technological 

solutions supported by digitalisation 

and IT. Solar’s Value Co-Generation 

programme focuses on developing further 

technological solutions and offering 

consulting services in close collaboration 

with its customers. 

Underpinning the programme is the 

concept of working in partnership to identify 

plant specifications or modifications 

fundamental to the goals the customer 

hopes to achieve. The result is a new and 

more elaborate concept of service, in 

which a gas turbine is no longer a standard 

solution but a fully integrated component 

of a specific installation. 

Gas: A bridge leading to a sustainable 

economy 

Gas turbines play a key role in a sustainable 

economy and a sustainable future, and 

Solar is confident in leading the way in 

improving their efficiency. The company’s 

SoLoNOx combustion system minimises 

the production of NOx, and innovative new 

combustion systems are ready today for 

the fuels of tomorrow. Solar’s latest Titan 

130, Taurus 60 and Taurus 70 turbines, 

all designed for application in the food 

industry, can burn up to 100% biogas and 

syngas, hydrogen blends of up to 70% and 

other green fuels. 

In addition, the efficiency of cogeneration 

with gas turbines continue to improve – 

today exceeding 85%, according to Solar 

Turbines. That makes it possible to achieve 

substantial reductions in carbon dioxide 

emissions produced per megawatt of 

electricity, including 100% carbon-neutral 

operation on biofuels. 

Creating value and sustainability through 

careful management of self-generated 

energy is possible. Solar Turbines is certain 

to make it a reality in the food sector by 

combining innovative IIoT technologies 

with a service system that extends beyond 

mere maintenance. FBA 


50 


B.L. Agro has chosen to pack its edible oil brands in 

recyclable PET bottles. More particularly, its 2- and 

5-litre bottles come with a handle in design to enhance 

customer experience 

B.L. Agro sets new packaging standards 

with Sidel’s expertise 

B.L. Agro Industries, an Indian edible oil producer, owns a portfolio of polyethylene terephthalate (PET) bottles for 

their edible oil brands, including a 2- and 5-litre bottle with a handle in design with Sidel’s support. Besides selecting 

PET as its material of choice, B.L. Agro has further bridged design innovations with improved consumer experience 

using bottles with handles, offering full transparency for their products. After the successive installation of three 

lines between 2014 and 2019, producing PET bottles from 200 millilitres to 5 litres, the company’s continued trust in 

PET and Sidel has led to growing market shares in the region, earning the Indian player multiple packaging awards. 

The consumption per capita of 

edible oil in India lies around 

17 kilograms per year, and 

is currently experiencing 

a growth of around 8% 

annually, according to Sidel. Previously, 

the majority of edible oils in the country 

were packaged in 15 kilograms metallic 

cans, while now this entire segment is 

shifting towards consumer packs. The first 

packaging that replaced the cans was the 

poly pouch, which accounted for around 

80-85% of the volumes at one point. 

Ashish Khandelwal, Executive Director of 

B.L. Agro, said, “The market is concerned 

about the environmental characteristics 

of the poly pouches because they are not 

recycling-friendly.” 

PET offers a number of advantages, Sidel 

suggested, given that it is bottle-tobottle 

recyclable, offering light-weighting 

opportunities that reduce the amount of 

PET resin used and it allows for design 

flexibility, transparency, affordability and 

food safety. 

Successful partnership in PET 

continues to flourish 

B.L. Agro counts among the producers 

of edible oils who recognised this trend 

towards PET early on. With eight facilities 



51 

B.L. Agro’s packaging choice is well-received 

and has earned national and international 

recognition by winning the India Star 

Packaging Award as well as the Asia Star 

Packaging Award 

in the area around Bareilly in the north of 

India, B.L. Agro runs one packaging unit 

and two refinery units. Founded in 1945, 

the company is a producer of the Bali Kolhu 

mustard oil as well as Nourish, which is 

the brand name for their food products 

and refined oul category, for example, 

sunflower, rice bran and soy bean oil. 

Khandelwal elaborated, “We work with 

a simple objective: to manufacturer, 

process and market the purest products 

possible, delivering tastier and healthier 

food solutions to our consumers, strongly 

believing in creating a brand that offers 

budget-friendly and sustainably-sourced 

products to customers.” 

About two decades ago, B.L. Agro 

recognised the opportunities that bottling 

their edible oils in PET could bring about. 

This was particularly evident when 

considering brand differentiation and 

consumer experience. 

“We always believed that a good usage 

experience is important and that is 

why, already in 1999, we went into PET 

packaging,” said Pradeep Hada, who 

is in-charge of sales and marketing for 

B.L. Agro. “When we started looking for 

container designs, we wanted something 

very different from what was available on 

the market at the time to set our brand 

apart from the competition. As a pioneer in 

PET edible oil packaging, we were the first 

ones in India to introduce 2- and 5-litres 

bottles with a handle.” 

Today, B.L. Agro manages a variety of 

formats: bottles of 200 millilitres, 500 

millilitres and 1 litre in American boxes, 2- 

and 5-litre bottles in wrap-around blanks, 

as well as 15 litres PET jars, which are 

supported by Sidel’s blowing expertise – 

altogether account for 140 different stock 

keeping units (SKUs). 

From innovative concept to functioning 

industrial design 

Throughout the different periods of its 

development, B.L. Agro approached Sidel 

to help them differentiate their bottle 

designs whole saving resources and raw 

material and still being able to address 

the growing market demand with budgetfriendly 

products. 

Hada explained, “PET bottles at that 

time were still a breakthrough in India, 

attracting end users due to their innovation 

component and ideally presenting 

high-quality products thanks to their 

transparency – both very important points 

for us. When we started working on what 

became our 2- and 5-litre bottles with 

handles, Sidel proposed some very creative 

and disruptive concepts to us. We thus 

found a design that was quite iconic.” 

Sidel pointed out that the result of the 

thorough packaging development process 


52 


marked the first PET bottle for edible oil 

with a handle and a triangular design – a 

novel approach to this type of product. 

“Producing such a PET bottle with a handle 

is no easy feat; it was very difficult to find 

suppliers who were confident to take on 

this challenge,” Khandelwal recalled. “The 

packaging team at Sidel was the only one 

who agreed to do a prototyping of the bottle, 

including the two notches for the handle.” 

To overcome the twofold challenge, 

encompassing the PET bottle shape and 

the handle’s specificity, Sidel’s full set of 

packaging R&D capabilities was required. 

He continued, “We appreciated the initial 

design a lot; however, it was quite difficult 

to see the packaging design become a 

reality because the bottle is neither square 

nor round. To add complexity, it also 

has notches that need to be completely 

formed, so that the handle insertion can 

take place. On the other hand, the notches 

cannot be too deep, because the handle 

would come off.” 

The handle insertion, orientation of the 

bottle for the insertion itself, and definition 

of the labelling area on the bottle were all 

issues that the Indian producer and Sidel 

had to solve to differentiate the B.L. Agro 

packaging options on the retailer shelves. 

Giulio Bellanti, Business Development 

Director for Edible Oil in Asia, Oceania 

and Africa, Sidel, explained, “Together, we 

were able to take this innovative concept, 

which offers a marketing benefit and – 

via prototyping and extensive testing 

– turn into an industrial reality within an 

operating packaging production line.” 

B.L. Agro’s Khandelwal added, “We have 

been very impressed by Sidel’s overall 

packaging expertise. Additionally, in 

the second step, we were sure that the 

proposed designs would also be executed 

well when it came to blowing the bottles. 

After all, this is what Sidel is known for. 

In the end, we achieved an extremely 

precise blowing combined with exact notch 

positioning and formations.” 

Award-winning, light-weighted bottles 

Besides leveraging the marketing 

advantage and brand differentiation, 

the edible oil company also wanted to 

lightweight its PET bottles, as Khandelwal 

explained, “Usually, a 2-litre bottle with 

a handle weighs around 70 grams. 

By carefully reviewing the container 

design, we achieved a weight reduction of 

approximately 21% and we are processing 

a 55 grams bottle today. 

“The successive light-weighting steps have 

always been done without compromising 

the bottle’s top load characteristics 

and other mechanical requirements for 

transportation and transit. The bottle’s 

stability and resistance throughout 

the supply chain have been tested and 

validated by Sidel’s packaging experts.” 

The result is an optimised large format 

bottle that facilitates the handling, while 

protecting the product inside – a key factor 

for B.L. Agro’s high quality standards. 

Similar to the 2-litre bottle, the 5-litre 

format was also light-weighted – with a 

reduction from 130 grams to 110 grams, 

excluding the handle. Sidel revealed 

that these weight reductions have a 

sustainability impact and translate to 

more than 650 tons of PET saved per year. 

These developments, Sidel added, also 

mark significant savings in material costs 

in a highly competitive edible oil market, 

particularly in India. 

Both bottle formats were successfully 

introduced to the market, and have received 

national and international recognition by 

winning the India Star Packaging Award 

as well as the Asia Star Packaging Award. 

On the packaging and blowing of the PET bottles, Ashish Khandelwal, Executive of B.L. Agro, said that Sidel’s expertise has 

empowered the company to achieve “an extremely precise blowing combined with exact notch positioning and formations” 

“We are very pleased with Sidel’s work. 

Our PET bottles set themselves apart on 

the shelves and enable an innovative and 

enjoyable consumer experience around 

our high-quality, healthy oil,” Khandelwal 

concluded. FBA 



53 

In position with IO link: Rovema relies on SIKO 

position indicators with IO link for packaging systems 

To ensure that form, fill and seal and cartooning machines can be used flexibly, it is important, among other 

things, that the system is optimally adapted to changing packaging formats. Rovema, a manufacturer of 

packaging systems in the food sector, relies on monitored size changeover using the AP10 electronic position 

indicators with IO link from Siko, a solutions provider of industrial measurement and drive technology. 

Powdered milk formula for 

babies is a sensitive product 

that must be filled gently and 

safely into appropriate foil 

bags and outer packaging. 

The packaging logistics behind it must 

be thought through to the smallest 

detail. Rovema offers turnkey systems 

for packaging processes – from primary 

packaging in tubular bags to secondary 

packaging for sales and tertiary packaging 

for transport. 

Flexibility through smooth size 

changeover 

It is important to have much flexibility as 

possible in complex plant systems, in spite 

of specific product characteristics, in order 

to be able to produce different variants 

of products, tubular bag and carton 

sizes. It is therefore essential that size 

The ETIL end-of-line packaging machine for trays with 

lids enables a “precise and product-friendly” packaging 

process. Electronic Siko position indicators for monitored 

size changeover can be integrated as an option 

changeovers for different packaging 

formats are smooth to ensure production 

processes are as efficient and reliable as 

possible. 

Rovema has been relying on Siko’s AP10 

electronic position indicators with IO link 

interface for “monitored and reliable” size 

changeover, both for cartoning machines 

and for form-fill-seal machines. Up to 40 

adjustment points may be necessary to 

adapt all functions to a product variant 

within turnkey system such as this, as 

designed by Rovema for packaging infant 

formula. 

As changeover that relies on purely 

mechanical position indicators can be 

very susceptible to error and inaccuracies 

and requires an additional integrated 

controller solution, Rovema turned to 

Siko’s electronic 

solution. The AP10 

from Siko with IO 

link interface saves 

the costs for the 

controller and is 

easier to integrate 

the position 

indicators as IO 

link devices into 

the machine control 

system. 

Ingo Hamel, Head of Innovation 

R&D at Rovema, explained, “IO link is a 

communication standard that is becoming 

increasingly widespread in the automation 

sector, and is already being used more and 

Ingo Hamel, Head of Innovation R&D at Rovema, 

explained, "IO link is a communication standard that 

is becoming increasingly widespread in the automation 

sector." 

more by us as an interface for sensors and 

actuators. It was, therefore, obvious to 

think about this for the size changeover 

and to ask Siko. We already have a 

longstanding constructive cooperation in 

the field of mechanical position indicators.” 

Moritz Müller, Product Manager 

PositionLine at Siko, added that the 

company has already been working with 

IO link, and thus developed the AP10 with 

an IO link interface, which can be “easily 

and safely” integrated into machine control 

systems. 

“We consider Siko to be a very innovative 

and future-oriented company that develops 

and advances many innovations. We also 

reap the benefit of that,” said Hamel. 

From powder to outer carton 

Infant formula is packaged in powder form 

in pack sizes ranging from 200-800g in 


54 


the entire plant. The powder is first filled 

into corresponding bags in parallel in 

two form-fill and seal machines, then fed 

on two tracks to a horizontal cartooning 

machine. Here, one or two bags are placed 

in a folding box and provided with a dosing 

spoon before the box is closed. The readyto-load 

boxes are then taken to the final 

packaging machine and packed into a 

transport carton. The last station is then 

the customer’s palletising system. 

Values stored in the control system 

All 40 adjustment points along the line 

must always be adapted to the new 

dimensions according to the respective 

packaging sizes. Most of the adjustment 

points are located in the cartoner and 

end-of-line packaging area, less so in 

the tubular bag machine. When a new 

size is needed, the corresponding recipe 

is selected in the controller, whereby all 

electronic position indicators receive 

the new setpoints directly via the IO link 

interface and display them on the backlit 

display. 

The LEDs of the display immediately 

switch to red, as the current position 

is now no longer correct. The operator 

then goes on to mechanically adjusts all 

Cartoning machines have numerous adjustment points that can be adjusted during size changeover with the aid of 

electronic position indicators 

corresponding points to the new values – 

another ergonomic advantage: The AP10 

indicates the direction to the setpoint via 

the LEDs and the LCD with corresponding 

arrows, to make it easy to visualise where 

the operator has to move to. If the position 

and setpoints then match exactly, the 

LED display changes to green: Position 

reached. This is how all the red position 

indicators are moved in order to finally be 

able to start the new product. 

The advantages are that all values are 

already available electronically, and 

are transmitted directly to the position 

indicators. Moreover, changeover is faster 

as well as safer because the feedback of 

the LED lights is clear. The system can 

only be restarted if all the corresponding 

position indicators light up green. 

Scope for fine adjustment 

In this case, the position indicators for the 

setpoints are given a specific tolerance 

range based on a nominal value. The 

operator has the possibility of making fine 

adjustment within this, and the position 

indicators light up green. If the operator 

leaves the area, the display switches to red. 

The ETIL end-of-line packaging machine for trays with lids enables a “precise and product-friendly” packaging 

process. Electronic Siko position indicators for monitored size changeover can be integrated as an option 

This margin can be advantageous in the 

event of packaging material fluctuations in 

the carton area. If the temperature of the 

hot-melt glue fluctuates or a cardboard 

box is slightly more creased, it may be 

useful to slightly adjust the guides or a 

contact pressure by a folding tool, for 

example. According to Hamel, this fine 

adjustment is welcomed by the operators 

who know the plant and product best, as 

he elaborated, “The tolerance range allows 

the operators to make an independent 

assessment of the situation and gives them 


PROCESSING AND PACKAGING 55 

scope of action. This makes the processes 

more efficient, and the employee feel more 

involved.” 

IO link is on the advance 

IO link is a communication standard that is 

gaining ground internationally, and those 

who used IO link for their automation 

benefit from many advantages, Siko 

highlighted. As a communication protocol, 

IO link is manufacturer-independent. 

Accordingly, devices and masters can be 

developed as communication participants. 

Option that works 

Electronic position indicators for monitored 

size changeover are optionally available 

for all Rovema machines and systems. 

The customer of the packaging plant for 

infant formula had all 40 adjustment points 

equipped with AP10 displays, because the 

Rovema advantages – faster changeover 

times and less documentation effort, 

because all information is electronically 

stored and retrievable. Siko pointed out 

another advantage, which is the significantly 

increased process reliability due to the 

red/green LED system; eliminating the 

occurrence of incorrect settings. The 

company further revealed that 50% of 

Rovema customers use this option for 

monitored size changeover in cartooning 

and end packaging technology. FBA 

Integration is possible via simple pointto-point 

connections at the network level, 

and the wiring effort is lower compared to 

fieldbus interfaces. The AP10 displays are 

regarded as IO link devices, each of which 

is connected to an IO link master, which 

usually has eight ports. From the master, 

communication with the controller is via 

another protocol, in this case, Sercos III. 

Explaining the reasons for not using 

Ethernet/IP throughout for communication, 

Müller explained, “IO link is the much more 

cost-effective interface, which also makes 

significantly lower demands on the wiring, 

and is thus also easily connected.” 

Hamel added, “We were very pleased that 

the first commissioning worked right away 

without a lot of cabling work and with 

simple parameterisation and integration 

into the control system.” 

According to Müller, there is also a simple 

diagnostic function. IO link shows which 

device may have a fault or needs to be 

optimised. For this purpose, the position 

indicators can be exchanged during 

operation without having to open up an 

entire network ring. The affected device 

can be disconnected and replaced by 

a new one due to the star-shaped plug 

connection to the IO link master. The 

parameterisation can then be loaded from 

the IO link master into the new device and 

thus accepted.

56 FIRST LOOKS 

Yamato Scale 

Yamato Scale develops TSDW series of semi-automatic 

multi-head weighers 

Yamato Scale has developed the TSDW 

series, its semi-automatic table-top 

dataweigh which is designed for producing 

fixed weight food packages. 

The TSDW series is equipped 

with IP65 wash-down function 

for non-pressurised hosedown 

cleaning, and features 

a space-saving design. 

Besides labour savings, work 

efficiency is also enhanced as 

the weighing solution discharges 

the combination of product as 

one group. For ease of operation, 

the TSDW series is fitted with a beltconveyor 

system that utilises a small 

drop to minimise damage to delicate and 

fragile. For instance, the system allows for 

the gentle handling of products such as 

mushrooms, fresh fruits and vegetables, 

meat, seafood, and poultry. 

Yamato Scale’s TSDW series is 

available in two models – TSDW-205W 

and TSDW-206W. 

The main computer calculates the desired 

combination in a fraction of a second, and 

activates the conveyor belt in the relevant 

weighing units. The targeted product 

amount is then forwarded for packaging. 

Equipped with 12 weighing units, the 

TSDW-205W features a combination speed 

of 20-25wpm, and is available with flat 

and V-shaped conveyor. 

As for TSDW-206W, the semi-automatic 

multi-head weigher has access to 

14 weighing units, and features a 

combination speed of 20-35wpm. 

Also available with flat and V-shaped 

conveyor, the net weight for flat and 

V-shaped conveyor is 220kg and 230kg 

respectively. ■ 

Baker Perkins 

Baker Perkins unveils new continuous low-output confectionery system 

Baker Perkins has introduced a 

continuous ServoForm Mini cooking 

and depositing line in response 

to demand for a 50kg/hr system 

with the efficiency of automatic 

operation. The ServoForm Mini 

range comprises batch and 

continuous options for both 

cooking and depositing. 

The continuous option incorporates 

a JellyCook batch or Turbofilm Mini 

continuous cooker with a ServoForm Mini 

continuous depositor and cooling tunnel in 

a line. The system can produce functional 

pectin jellies or medicated hard candies, as 

well as confectionery including toffees and 

lollipops. It is designed for low-volume, 

high-value production environments; or 

to produce short runs and large batches 

for research, product development and 

test marketing purposes. Based on Baker 

Perkins’ ServoForm depositing technology, 

Mini depositors have the same 

specifications as the 

full-size equivalent for 

precise scale-up. 

A choice of batch 

or continuous 

integrated cooking 

Baker Perkins’ systems is offered 

Turbofilm Mini cooker 

to meet product 

flexibility and output requirements. Either 

will work with the continuous ServoForm 

Mini depositing line. 

The JellyCook is a batch cooker comprising 

weighing, mixing and cooking in an 

integrated system for gelatine, pectin 

and hard candy confectionery syrups. It 

can readily be used to feed a continuous 

depositor, and comes into its own when 

small batches are needed. The cooker 

washes out automatically after each 30kg 

batch to prevent cross-contamination, and 

each batch can be different. This matches 

the flexibility of the ServoForm Mini batch 

depositor where a different mould set can 

be used for each batch, but would also be 

the option for a continuous line producing 

short runs of multiple stock keeping units 

(SKUs). 

The Turbofilm Mini is an integrated 

continuous cooking system for gelatine, 

pectin and hard candy. Continuous 

dissolving and cooking bring the 

advantages of high efficiency, low waste 

and low energy use, as well as ease of 

operation to production of longer runs. 

The JellyCook and Turbofilm are both 

designed for addition of active ingredients, 

colours and flavours. They may be added 

proportionately to a weighed quantity of 

cooked syrup in a reservoir tank or in-line 

using a continuous dosing and mixing 

system. ■ 


Syntegon Technology 

Syntegon Technology launches 

Kliklok ACE carton former 

Syntegon Technology has launched its new Kliklok Advanced 

Carton Erector (ACE) carton former. The Kliklok ACE is developed 

with a particular focus on ergonomic design, sustainability, and 

increased efficiency. 

Janet Darnley, Product Manager at Syntegon Technology in 

Decatur, the US, said, “The new carton former platform combines 

high-speed forming capabilities with a generous carton size range, 

giving manufacturers a lot of flexibility.” 

The Kliklok ACE range runs at 

up to 80 cycles per minute with 

single, double or triple head, 

and is ideal for a number of food 

applications, such as bakery, 

snacks, cereal bars, frozen and 

prepared food, tea and coffee, 

as well as non-food products. 

The new Kliklok ACE carton 

The new Kliklok ACE carton former platform 

was developed with a focus on ergonomic design, former can form lock-style and 

sustainability, and increased efficiency glue-style cartons on the same 

machine, offering manufacturers enhanced flexibility. Syntegon 

Technology also provides the machine with ultrasonic technology. 

Both the lock and ultrasonic versions, are glue-free, making them 

a sustainable option. The Kliklok ACE range can handle different 

carton format sizes, ranging from a blank size of 190mm length 

by 122mm wide to 800mm length by 600mm wide. 

Syntegon Technology has further developed the machine with 

a new Flex Feeder. The solution offers positive carton control, 

transferring the cartons reliably from the forming process to the 

machine exit. Darnley added that this reduces the risk of jams 

within the machine that causes stops and downtime. The Kliklok 

ACE is also capable of running paper board or corrugated material. 

The company has further placed an emphasis on an ergonomic 

design machine. The carton hopper, which operates load 

manually, is designed at waist height, making the feeding process 

more operator friendly. Overall, the machine allows toolless 

changeovers, which supports vertical start-up. 

Compared to the previous machine series, the Kliklok ACE has a 

smaller footprint. The new on-board electrics eliminate the need 

for a control cabinet, as Darnley concluded, “This solution not only 

saves a lot of space but is also easy to access for troubleshooting. 

In addition, since no cabinet is needed, the process no longer 

requires air conditioning, which is more efficient and sustainable.” ■


Heat and Control 

Heat and Control develops new oil filtration technology for fried foods 

Heat and Control has released the OilSaver addition, Heat and Control highlighted been known for manufacturing for 70 

Filtration System to its Oil Management that OilSaver’s vacuum technology makes years.” 

System line-up. 

it a “safer option” without the chances of 

spraying hot oil from the system. 

The OilSaver accommodates up to 60 

The OilSaver extends 

gallons per minute in a small area. The dry 

the life of frying oil with 

James Padilla, Director cake discharge recovers large quantities 

continuous filtration 

of Product Development of oil and returns the recovered oil back 

down to 10 microns. The 

at Heat and Control, to the fryer. 

OilSaver preserves frying 

explained, “This latest 

oil quality by removing 

addition to Heat and The components integrated in Heat and 

solids using filtration 

Control’s catalogue Control’s oil management solutions are 

during production while 

advances our oil filtration designed to maximise oil quality and 

the fryer is in use. It 

capabilities, and provides improve energy efficiency. With advanced 

can be used with any 

our clients with a safer control over oil heating, filtration, transfer, 

fryer, and keeps frying 

option for manufacturing cooling, and storage, as well as rapid oil 

oil in “good condition” for 

Heat and Control’s OilSaver 700 

facilities. The OilSaver will turnover rate, the company is confident in 

coated protein products, peanuts, snack allow Heat and Control to be flexible in supporting manufacturers to create fresh 

foods, appetisers, and fried foods. In creating the superior products we have and delicious products. ■ 

Bühler - Premier Tech 

Joint venture evolves into a global partnership for bulk packaging in 

the grain and food markets 

Bühler and Premier Tech have taken 

their strategic cooperation another step 

ahead. Started with a close collaboration 

in August 2019, the partnership has 

evolved into a joint venture in China, and 

ultimately grew to a global partnership for 

bulk packaging. 

This new global partnership will allow 

Bühler to access Premier Tech’s 

technologies in bagging and palletising 

PT-Bühler will develop and market new costeffective, 

semi-automatic and automatic packaging 

solutions based on Premier Tech’s OML series 

either through the newly created PT-Bühler 

joint venture in China, serving the world 

with cost-effective packaging, or directly 

through Premier Tech’s facilities for the 

food feed and grain markets worldwide. 

Both companies will bring their cooperation 

to new heights by offering adapted 

packaging solutions around the globe. 

Bühler will continue to service its existing 

installed base, and will also focus on sales 

and service through its global customer 

service focus on total plant-solution 

expertise for its customers to rely on 

throughout the lifecycle of the product. 

André Noreau, CEO of Premier Tech’s 

Systems and Automation business, 

commented, “The global partnership will 

serve customers worldwide by building 

on Premier Tech’s know-how in the field of 

automated packaging technologies while 

making full use of Bühler’s international 

sales and service network.” 

The joint venture in China will commenced 

this July, with an aim to develop and 

market new cost-effective packaging 

solutions based on Premier Tech’s bagging 

expertise. Operating in Wuxi, China, PT- 

Bühler will focus on serving the food and 

feed markets in China, and other markets 

moving towards cost-effective automation. 

Additionally, the joint venture will leverage 

on Bühler’s manufacturing and supply 

chain management in China as well as 

digital solutions, whereas Premier Tech 

contributes with its packaging expertise 

and technological leadership in this field. 

Both Bühler and Premier Tech will offer the 

joint venture’s solutions in their respective 

markets, with Bühler focusing on turnkey 

plants, and Premier Tech on standalone 

solutions. ■ 


FIRST LOOKS 59 

Key Technology introduces integrated sorting systems for 

fresh-cut apples 

Key Technology has introduced its 

new sorting system for fresh-cut apple 

products. This solution integrates Key’s 

Iso-Flo shakers, rotary sizing and grading 

systems, belt conveyors and a VERYX 

digital sorter. Removing pieces of stem, 

seeds calyx and flower, and core as well 

as foreign material (FM) and product 

defects like dark and light stains, rot and 

skin, this apple sorting line automates 

inspection to improve overall product 

quality and increase yield while reducing 

labour requirements. 

The integrated solution sorts peeled and 

skin-on apples, as well as pears, which 

are cut in a variety of sizes and shapes 

including cubes, strips and wedges. With 

VERYX sorters available in different sizes, 

Key is able to design apple sorting lines 

for processors with production capabilities 

from 3-15 metric tons per hour. 

The new solution begins with belt 

conveyors that transfer whole, halved or 

sliced apples, after they are peeled and 

cored, to Key’s Sliver Sizer Remover (SSR), 

which mechanically removes fines that 

result from the peeling 

and coring process. The 

product then continues to 

either a cutter that cuts 

the apples into different 

sizes and shapes or, if 

already sliced, directly 

onto the sorter. By cutting 

whole or halved apples 

instead of wedges, the 

yield from the cutter is 

improved since there are 

fewer slivers. When whole 

or half apples are the final 

product, the cutter can be 

A conveyor then carries the apple cubes, 

strips, dices or wedges to an Iso-Flo 

infeed shaker that spreads the product 

for presentation to a mechanical Precision 

Size Grader (PSG), which removes small 

pieces that are generated in the cutting 

process. Next, a Key Iso-Flo dewatering 

shaker removes any residual water while 

spreading and singulating product to feed 

the downstream VERYX sorter. 

Equipped with top- and bottom-mounted 

cameras and laser sensors, VERYX 

detects colour, size, shape and structural 

properties of every object, including the 

presence of chlorophyll, to find and remove 

defects and FM. As a belt-fed sorter that 

can view product entirely in-air with 

top and bottom sensors for full-surface 

inspection, VERYX is ideal for challenging 

shapes like large cubes and wedges. 

The VERYX architecture positions sensor 

windows, light sources and backgrounds 

away from product splatter so accurate 

inspection is sustained throughout long 

production cycles without operator 

intervention. Key’s mechanical product 

handling systems also enhance sanitation, 

with features such as open designs, fully 

welded frames, one-piece block pans, 

stainless steel bed surfaces, oil-free drives, 

label stand-offs and more. 

VERYX features next-generation four 

channel cameras and high-resolution laser 

sensors, which offer twice the resolution 

of previous sensor technology to find 

smaller FM and defects. Key’s Pixel Fusion 

technology combines pixel-level input 

from multiple cameras and laser sensors, 

producing higher contrasts to find difficultto-detect 

FM and defects. 

Key designed this apple sorting line 

to manage different apple and pear 

varietals, and various cut shapes and 

sizes with minimal changeover. Recipedriven 

operation enables VERYX to be 

changed over to handle a new product in 

seconds with only a couple of taps on the 

touchscreen, the company claimed. The 

SSR and PSG can be adjusted to manage 

different cut shapes and sizes. 

VERYX can also be equipped with Key’s 

Information Analytics 

software, which allows users 

to analyse and share big 

data across their enterprise 

via an OPCUA compliant 

infrastructure. Data about 

the sort process and about 

each and every object flowing 

through the sorter, whether 

the data is used to make sort 

decisions or not, is available 

to reveal patterns, trends 

and associations to optimise 

processes upstream 

and downstream of the 

easily bypassed. 

New integrated sorting system for fresh-cut apple products from Key Technology sorter. ■ 

Key Technology 



Körber 

Körber launches InSight Contact Tracer in light of COVID-19 

Körber has announced the availability of 

Körber InSight Contact Tracer to mitigate 

and manage the impact of COVID-19 in 

distribution operations. Contact Tracer 

tracks the locations of people, devices, 

orders and the corresponding use of 

equipment throughout the warehouse – 

protecting workers and operations. 

Körber InSight Contact Tracer tracks associates, devices, 

equipment, locations, and orders to monitor the potential 

movement of COVID-19 throughout the supply chain 

More products, suppliers, distribution 

channels and heightening consumer 

expectations have made supply chains 

more complex by the day. Combine this 

with supply chain continuity in light of 

the COVID-19 pandemic, this complexity 

increases exponentially, said Körber. 

Hence, the company developed Contact 

Tracer to overcome this. 

Contact Tracer works with data from 

the warehouse management system 

(WMS) to monitor the potential movement 

of COVID-19. This can be adjusted 

accordingly to each company’s needs. 

Examples include tracking the cycle of 

events and locations of an employee; 

devices like headsets, scanners and 

radios; equipment such as pallet jacks, 

clamp truck, forklifts and carts; and 

inbound and outbound orders throughout 

the warehouse – narrowed to a specific 

timeframe. Additionally, companies have 

the insights to inform customers about 

any possible exposure to the contents of 

their orders. 

Previously requiring extensive manual 

research of hundreds of interactions, 

supply chain professionals can now assess 

who, what, when and where is potentially 

impacted. The result is a simplified means 

to detect direct and indirect exposure to 

COVID-19, and determine low- to highrisk 

scenarios for warehouse products 

and people. 

Contact Tracer is now available for 

Körber Warehouse Management Systems 

worldwide. ■ 

Admix 

Admix redesigns RS-02 pilot scale mixer 

Admix has released the newly redesigned 

RS-02 pilot scale mixer. Designed for pilot 

plants and small-scale production, the 

Admix RS-02 high shear pilot scale mixer 

can be deployed for product development, 

formula optimisation, trial mixtures, and 

production runs. 

The RS-02 redesign includes a mobile lift 

stand with a wider base for added stability 

and a large, hand crank for mixer height 

adjustment. The portable unit also allows it 

to be transported within a plant’s product 

development test labs and production 

areas. 

The RS-02 has a batch capacity of 19- 

75 litres, and incorporates the Admix 

Rotosolver high shear mixing impeller, a 

mixing head for wetting out and dispersing 

powders. Its designed is engineered to 

The redesigned RS-02 high shear 

pilot scale mixer from Admix 

provide the balance between shear and 

flow so that mixtures are completely 

homogenous, emulsified, and agglomeratefree 

in within 10 minutes, Admix claimed. 

Patrick Lakin, National Sales Manager for 

Admix, commented, “We are pleased to 

bring the redesigned RS-02 pilot scale 

mixer to processors looking for a high 

shear mixer for smaller batch applications. 

Customers can quickly produce trial 

flavours or adjust formulations, helping 

them to get their products to market 

faster.” 

Another advantage of the RS-02 pilot scale 

mixer is the Admix Process Guarantee, 

which assures performance and batch 

consistency when scaling up to larger 

batches with Admix production size high 

shear mixers. Also available in “Quick 

Ship” configuration, it includes a stainless 

steel 1.5hp Rotosolver high shear mixer, 

mobile stand, variable frequency drive 

(VFD) motor controller, Nalgene tank and 

cover guard. ■ 


FIRST LOOKS 61 

GEA marks new milestone in compressor efficiency with introduction 

of the GEA Bock HGX44e CO2 

GEA 

GEA has introduced a new generation 

of subcritical compressors GEA Bock 

HGX44e CO2 for the natural refrigerant 

carbon dioxide, setting a milestone 

especially for industrial low temperature 

applications in cold stores and in the food 

industry. 

customers above all through improved 

process efficiency with minimised energy 

costs, while at the same time expanding 

the range of applications and uses. And 

all this with the highest reliability thanks 

to our proven GEA Bock CO2 compressor 

design.” 

One advantage of the HGX44e 

In addition to the higher 

compressors is a minimum 

compressor efficiency, 

6% higher CO2 compressor 

the new HGX44e CO2 

efficiency compared to 

series with its four model 

customary compressors, 

variants sets further 

thus reducing 

standards for subcritical 

operating costs, 

CO2 compressors. 

according to Manuel 

These include extended 

Fröschle, Product 

operating conditions, for 

Manager Natural The HGX44e compressors of GEA for the example, optimised hot 

natural refrigerant CO2 offer planners, 

Refrigerants at GEA investors and operators’ solutions for gas defrosting and an 

industrial low temperature applications 

Bock in Frickenhausen, 

(Photo credit: GEA) 

extended frequency and 

who continued, “Our 

temperature range with 

new series, which has been successfully evaporating temperatures from -50 o C to 

launched on the market, scores points with -15 o C and condensing temperatures up 

to +15 o C, adapted maximum permissible 

operating pressure and the performance 

spectrum with swept volumes from 27.7- 

49.2m 3 /h and corresponding refrigerating 

capacity from 51-90kW. 

Furthermore, the refrigeration and airconditioning 

team from Frickenhausen has 

optimised the running characteristics of 

the new compressors – minimised noise, 

vibrations and pulsations ensure a higher 

level of user comfort as well as greater 

system safety and reliability with minimised 

maintenance requirements. 

“Our HGX44e compressors for the natural 

refrigerant CO2 offer planners, investors 

and operators’ solutions for industrial 

low temperature applications where 

functionality, cost-effectiveness and 

climate protection go hand in hand. We call 

this The o Clever Art of Cooling,” Fröschle 

concluded. ■ 

Stora Enso launches Box Inc marketplace for renewable packaging 

Stora Enso has introduced Box Inc, 

a digital marketplace for corrugated 

packaging made of renewable materials. 

Box Inc is a new platform business 

designed to help companies source 

packaging online, while enabling suppliers 

to access new customers without having to 

create their own digital presence. 

Mikael Fristedt Westre, Head of Box 

Inc, explained, “Box Inc digitalises the 

traditional buying process by allowing 

buyers and sellers of packaging to 

complete the full sourcing journey online. 

As customers are increasingly expecting 

digital convenience, we offer a smart 

Box Inc is a digital platform for companies to purchase 

corrugated packaging made of renewable materials 

solution that reduces the time and effort 

needed to find the best offer.” 

Box Inc has been launched in Germany 

with plans to expand to other markets 

in Europe. Powered by Stora Enso, Box 

Inc aims to make it easier for brands and 

companies to buy packaging that is lowcarbon, 

renewable, plastic-free and widely 

recycled. 

David Ekberg, Head and Executive Vicepresident 

of the Packaging Solutions 

division at Stora Enso, concluded, 

“With Box Inc, we are leveraging Stora 

Enso’s strong market presence and 

knowledge of the corrugated packaging 

industry. As a front runner in digitalisation 

in our industry, we see Box Inc as a great 

example of a platform business adding 

value to suppliers and customers alike.” ■ 

Stora Enso 



Siemens 

Cloud-based app for microbreweries 

When the yeast consumes the sugar to 

produce alcohol, that is when the flavour is 

developed. It is when beer becomes beer. 

Australian craft brewers are passionate 

about brewing, not industrial operational 

technology. 

In this market, Deacam, an Australia original 

equipment manufacturer (OEM) which 

provides automated brewing equipment 

and solutions to microbreweries, was 

looking to differentiate itself. Leonie Wong, 

responsible for vertical sales for food and 

beverage for Siemens Australia, and Rex 

Chen, Solutions Architect for Siemens, met 

with Deacam and their customers – the 

microbreweries. 

Wong explained, “The beer must go 

through a temperature behaviour over 

several weeks. For a brewery, it is critical 

to ensure that they can replicate that 

temperature behaviour time and time 

again, because that is what creates a 

consistent flavour.” 

Once it was understood that data around 

fermentation is a priority, MindSphere 

was identified to start creating a solution 

tailored to the requirements and budged 

of craft brewers. 

In the previous systems of temperature 

capture that the brewers were using, the 

drift in the temperature range was too 

large. With MindSphere, the temperature 

data is digitised at the point of capture 

and added to application. What the team 

found was that this allows the brewers to 

track and control the fermentation vessel 

temperature. 

The solution also provides historical data, 

so brewers can identify a temperature 

profile across historical batches, allowing 

Callum Reeves, Co-founder and Co-owner of KAIJU! Beer, with Leonie Wong of Siemens looking at the screen with 

the data allowing the brewers to more precisely track and control the fermentation 

them to locate and replicate their “perfect 

batch” in the future. The application 

contextualises the data, to allow brewers 

to know what is going on and make better 

decisions. This also means that when new 

equipment and tanks are added, it is a 

plug-and-play process, making it easier 

to expand operations. 

“Deacam placed a lot of trust in us, giving 

us open access to their customers, KAIJU! 

Beer and others,” Wong said. “To have that 

triangular conversation – with Siemens, 

the OEM, as well as the end-user, the 

brewery itself – that is a valuable thing.” 

With the feedback Deacam received from 

their customers, the Siemens team was 

able to make a complete MindSphere 

application for the fermentation 

process called Fermecraft. Deacam now 

standardised their full control cabinet 

design using Siemens. Meanwhile, the 

application is still evolving and expanding 

to include features beyond fermentation. 

She continued, “Over the last nine or 

10 years, we have seen the Australian 

craft brewing sector grow from about 

12 breweries to approximately 600, and 

there are a number of OEMs that supply 

this market. We are seeing this kind of 

tailor-made approach to new business and 

innovation as a new opportunity.” 

For Wong, asking the right questions is 

what made the project successful. At times, 

both Deacam as well as the breweries 

themselves were not sure what they 

wanted and trying to define an accurate 

user requirement specification came down 

to the team’s ability to just sit down faceto-face 

with all the stakeholders and ask 

quality questions. 

Chen concluded, “We are moving towards 

an agile based project execution, where 

the idea is really about trying something 

quickly, something that is affordable and 

painless, to make sure that there is value 

and the customer is getting what they 

want, and then scaling from there. 

“Even for larger customers, we need to 

think in a way that is nimble.” ■ 


2020 

JUNE 

23 – 26 FOOMA Japan 

(Cancelled) INTEX Osaka 

Osaka, Japan 

www.foomajapan.jp/english 

28 – 30 Food Ingredients China 

(Postponed) National Exhibition and Convention Centre (NECC) 

Shanghai, China 

en.fic.cfaa.cn 

AUGUST 

28 – 30 2020 Asia (Shanghai) International Food and 

Beverage Expo and Import Food Expo 

Shanghai New International Expo Centre (SNIEC) 


en.aifoode.com 

SEPTEMBER 

9 – 11 ProPak Vietnam 2020 

(New Date) Saigon Exhibition and Convention Centre (SECC) 

Ho Chi Minh City, Vietnam 

www.propakvietnam.com 

23 – 24 Vitafoods Asia 

Sands Expo and Convention Centre 

Singapore 

www.vitafoodsasia.com 

23 – 26 FoodTech International 

Jakarta International Expo (JI Expo) 

Jakarta, Indonesia 

www.foodtechinternational.ne 

OCTOBER 

7 – 10 ALLPACK Indonesia 

Jakarta International Expo (JI Expo) 


www.allpack-indonesia.com 

13 – 16 China Brew & Beverage Shanghai 



www.chinabrew-beverage.com 

20 – 23 ProPak Asia 

(New Date) Bangkok International Trade & Exhibition Centre (BITEC) 

Bangkok, Thailand 

www.propakasia.com/ppka/2020/en/index.asp 

22 – 24 Food Japan 2020 

Suntec Singapore 

Singapore 

www.oishii-world.com/en 

NOVEMBER 

5 – 7 FoodTech Krasnodar 

(New Date) Expograd Yug 

Krasnodar, Russia 

www.foodtech-krasnodar.ru/ru-RU 

10 – 12 Food & Hotel China 



www.fhcchina.com/en 

11 – 13 Food Ingredients Vietnam 

(New Date) Tan Binh Exhibition & Convention Centre (TBECC) 

Ho Chi Minh, Vietnam 

www.figlobal.com/vietnam 

18 – 20 Asia Fruit Logistica 

(New Date) Singapore Expo 

Singapore 

www.asiafruitlogistica.com 

25 – 27 FoodTech Japan 2020 

Makuhari Messe, Japan 

Tokyo, Japan 

www.foodtechjapan.jp/en-gb.html 

25 – 27 Food Ingredients Asia-China 

(New Date) National Exhibition and Convention Centre (NECC) 


www.figlobal.com/china 

26 – 28 PackEx India 

(New Date) Bombay Exhibition Center 

Mumbai, India 

www.packexindia.com 

26 – 28 Anutec Ingredients India 

(New Date) Bombay Exhibition Center 

Mumbai, India 

www.anutecingredientsindia.com 

DECEMBER 

9 – 11 Food Ingredients Asia 

(New Date) Jakarta International Expo (JI Expo) 


www.figlobal.com/asia-indonesia 

17 – 20 Foodtech & Pharmatech Taipei 

(New Date) Taipei Nangang Exhibition Centre 

Taipei, Taiwan 

www.foodtech.com.tw 

2021 

FEBURARY 

25 Feb interpack 

– 3 Mar Messe Düsseldorf 

(New Date) Düsseldorf, Germany 

www.interpack.com 

MARCH 

2 – 5 FHA-Food & Beverage 

(New Date) Singapore Expo and MAX Atria 

Singapore 

www.fhafnb.com 

EVENTS CALENDAR 

NOVEMBER 

23 – 25 swop 



www.swop-online.com 

63 


64 

ADVERTISERS' INDEX 

COMPANY 

PAGE 

COMPANY 

PAGE 

Fi Asia Jakarta 2020 

IFC 

Solar Turbines 

OBC 

Food Ingredients Vietnam 2020 37 

SweeGen 21 

Heat and Control 9 

Syntegon Technology 57 

KHS 47 

VITAfood Asia 2020 31 

Krones 55 

Yamato Scale 1 

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there now! 


For information, visit us www.foodbeverageasia.com or contact us at jamietan@pabloasia.com 


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jamietan@pabloasia.com 

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