Food & Beverage Asia August/September 2021


Food & Beverage Asia (FBA) is the leading source of food and beverage news in Asia since 2002. FBA delivers a comprehensive view of the food and beverage landscape, spanning across the latest health and nutrition trends and industry innovations in ingredients, recipe formulations, food science, sustainability, packaging, and automation, as well as advancements in agri and food-tech.


How can Asia’s food producers stay ahead with technology?

Photo courtesy of FrieslandCampina

How can food manufacturers tap into the inexorable rise in

demand for vegan alternatives?

Hiperbaric’s HPP technology checks all boxes in

food packaging

Advertising is a

wonderful opportunity for you to widen

your reach, given our wide readership

across the Asia Pacific region, and online

presence that can be accessed from any

point across the globe.

For advertising enquiries, please contact

us at

Access Food & Beverage Asia on the go!

Download our electronic version

into your devices.

- eBook

- Website:

The official

publication of



Like us on Facebook!

Food & Beverage Asia

Sustainable ingredients

for better-for-you

snacks and baked goods

Glucono-delta-Lactone, eGdL and

Monosodium Citrate

The perfect leavening agents for variable

leavening profiles in phosphate-free baked


Xanthan Gum

Vegan hydrocolloid that helps creating texture

and taste in gluten-free bread

Potassium L(+)-Lactate/Vinegar

Preservative-free shelf life extension with a

blend of potassium lactate and organic vinegar

ERYLITE ® Erythritol

First choice to create sugar reduced betterfor-you

sweet baked goods

sub4salt ®

Sodium reduction without taste compromises








19 28

16 38


14 How Asia’s food producers can stay

ahead with technology

16 Feed the mind


19 ChickP / Life3 Biotech

20 Cargill / Pharmactive

21 FrieslandCampina

22 Symrise

23 BENEO / NattoPharma


24 Planting the seeds for a plant-based

future: How can food manufacturers tap

into the inexorable rise in demand for

vegan varieties?

28 A perfect take on milk foam: The

influence of alpha-cyclodextrin on the

foaming properties of dairy and plantbased


31 Five keys to a successful plant-based milk


33 Extending shelf life of “filled” chocolate

and hybrid confections amidst affordable

luxury and e-commerce trend

36 Serving up sustainable dairy and dairy

alternative beverages


38 Green & Gastronomy: How TiNDLE

elevates protein alternatives to the next


40 A better pill to swallow: DSM’s

Products with Purpose delivers

customised nutraceutical solutions




48 53


42 Advance, Accelerate, Access: Singapore,

the innovation hub gateway to feeding

Asia and the world


44 Pasteurisation: Food safety for nuts

47 A new Krones line for Händlmaier’s

mustard production

48 The future potential of process control


54 Emerson / Munters

55 V-Shapes / Serac


56 FOOMA JAPAN 2021: New ideas, new



4 Editor’s Note

6 News

50 Pressure makes perfect: Hiperbaric’s HPP

technology checks all boxes in food


58 Events Calendar

60 Advertisers’ Index


52 GEA / Krones

53 igus / Gericke




Meeting consumers’ needs

and wants

Pang Yanrong

Senior Editor

We live an era of rampant disruption — fueled by pervasive

digitalisation, hyper-connectivity, and most recently, a

global pandemic which has thrown the world’s economy

into disarray, said Fabio Tiviti, senior vice president &

general manager, ASEAN-India for Infor (p.16). In this article,

he further explored how Asia’s food producers need to

stay ahead of the game by ensuring technology is not an

afterthought and to utilise data to position themselves for a

strong rebound ahead, even as the economy recovers.

As health and wellness literacy continues to grow amongst consumers, brands are

looking for innovative solutions and products that can meet their multi-faceted

demands. DSM’s new Products with Purpose campaign seeks to cover these

demands in a world of changing nutritional needs (p.28).



Publications Director

Senior Editor

Assistant Editor

Graphic Designer

Circulation Manager


General Manager

William Pang

Jamie Tan

Pang Yanrong

Agatha Wong

Liu Yu

Shu Ai Ling

Ellen Gao

Prashant Pradhan, director of General Nutrition at DSM, noted: “We saw an

opportunity to listen to what our customers and their consumers were looking for,

and to mindfully innovate products that best served their needs in this climate.

We understand the role nutrition plays in today’s ever-changing world, and we

endeavour to create products that help our planet’s growing population stay healthy

and ready to meet whatever challenge life provides.”

Recent food and drink trends have also shown that consumers are looking for more

products and services that offer mental and emotional health benefits (p.13). For

instance, foamed milk is as intrinsic to cappuccino as bubbles are to champagne

(p.32). Anyone, who favours plant-based milk substitutes, can now also enjoy a

full-bodied, creamy foam. This is made possible with alpha-cyclodextrin which

WACKER offers as an ingredient that promotes exactly these properties. The

Technical Service Nutrition at WACKER used various model formulations to examine

the influence of alpha-cyclodextrin on foam properties such as volume, stability and


In addition, Roquette’s NUTRALYS ® plant protein, a plant-based milk alternative,

ensures it meets consumers’ taste and nutritional needs (p.22).



Daisy Wang



3 Ang Mo Kio Street 62 #01-23

Link@AMK, Singapore 569139

Tel: (65) 62665512



Company Registration No.: 200001473N

Singapore MICA (P) No. 106/08/2020

Malaysia KDN: PPS1528/07/2013 (022978)



Tel: +86-10-6509-7728



Tel: +86-21-52389737


Then there’s ensuring food safety without compromising on the product’s original

properties. For tree nuts, which are promoted as being highly nutritious with

natural health benefits, these concerns are particularly relevant. Environmental

contaminants including pathogenic microorganisms E. Coli, listeria, and salmonella

can be found on nuts. Napasol’s pasteurisation process sees that the safety is

ensured while shortening the process too (p.40).

With Hiperbaric, it’s high-pressure processing (HPP) technology – it promises safety,

efficiency, and health (p.48). The success of HPP technolog is testified through

its growing market. With 30% of their sales stemming from repeat customers,

Hiperbaric’s HPP units are well-relied upon for innovation and technology.

As the industry moves towards clean labels, mental wellbeing and better food safety

processes, we look forward to learning more about them and sharing them with you.



Food & Beverage Asia incorporates the Official Publications of

the Singapore Institute of Food Science & Technology.

All rights reserved. Views of writers do not necessarily reflect the views of the Publisher.

No part of this publication may be reproduced in any form or by any means, without prior

permission in writing from the Publisher and copyright owner.

Whilst every care is taken to ensure accuracy of the information in this publication, the

Publisher accepts no liability for damages caused by misinterpretation of information,

expressed or implied, within the pages of the magazine.

All advertisements are accepted on the understanding that the Advertiser is authorised

to publish the contents of the advertisements, and in this respect, the Advertiser shall

indemnify the Publisher against all claims or suits for libel, violation of right of privacy

and copyright infringements.

Food & Beverage Asia is a controlled-circulation bi-monthly magazine. It is mailed freeof-charge

to readers who meet a set of criteria. Paid subscription is available to those

who do not fit our terms of control. Please refer to subscription form provided in the

publication for more details.

Printed by Times Printers Pte Ltd




TOMRA Systems ASA announces new CEO

Norway-headquartered global sustainable

technology company TOMRA Systems ASA

has announced that current president and

chief executive officer, Stefan Ranstrand, will

be replaced by Tove Andersen by 1 November

this year at the latest.

Tove joins TOMRA from global agricultural

products and environmental protection

agents provider YARA International where

she is currently executive vice-president in


On her appointment, Tove, said: "I've seen

the great work that TOMRA is doing to enable

the circular economy while also ensuring

resource responsibility and minimising waste

across food, recycling and mining industries.

It is really motivating to be joining TOMRA to

lead the resource revolution.

"I’m very excited to take on the role as the

new CEO of TOMRA. I’ve seen the impact

TOMRA is making and to join this company

with sustainability at the core of its strategy

is a privilege.”

TOMRA was founded on an innovation in 1972

that began with the design, manufacturing

and sale of reverse vending machines (RVMs)

for automated collection of used beverage


Committed to building a more sustainable

future, TOMRA now provides technology-led

solutions that enable the circular economy

with advanced collection and sorting

systems that optimise resource recovery and

minimise waste in food, recycling and mining


Stefan Ranstrand, who has been TOMRA’s

president and CEO since 2009, said: “I am

thrilled to welcome Tove Andersen as the new


“The people of TOMRA are what make this

company achieve great things for our planet.

Tove shares our values of passion, innovation

and responsibility. She will be a great leader

to take TOMRA into the future.” ■

UAE looks to become global food tech hub

The first phase of the United Arab Emirates’

new Food Tech Valley was launched on 1 May,

Gulf Business reported. This economic zone

is focused on four main innovation clusters in

the food tech space: agricultural technology,

including bioengineering and automation;

food innovation, which will function as an

incubator space for start-ups; R&D facilities

focused on drought-resistant crop cultivation

and alternative protein production; and

smart food logistics intended to make food

storage, distribution and transportation more


Through this project, the UAE is working to

take a bite out of the sizeable and growing

AgTech market, which is slated to grow to

US$42.52bn by 2027, according to recent

analysis by Emergen Research. Although the

facilities that make up this Food Tech Valley

project are dedicated to a variety of pursuits

to increase the UAE’s foothold in the growing

food tech sector, 60% of the project will be

allocated to advanced farms, including indoor

and vertical farms.

The UAE is heavily reliant on importation to

feed its population. As a result of its limited

natural ability to provide sustenance, the UAE

currently ranks 42 out of 113 on the Global

Food Security Index, which cited “agricultural

research and development” as a major

deficiency in the UAE.

The emirates are aware of these areas

for improvement. As part of the country’s

National Food Security Strategy 2051 targets,

the country has committed to ranking among

the top 10 countries on the Global Food

Security Index by 2021 by using technology

to enhance local production, diversify food

sources, and improve nutrition.

In the announcement of the new food

technology hub, Sheikh Mohammed bin

Rashid, vice-president and ruler of Dubai,

said that the development of advanced

agricultural technologies in this economic

centre is critical to the country achieving selfsufficiency.

Gulf Business reported that the UAE currently

has 62 billion dirhams ($16.9bn) invested

in the food and beverage space. With this

new institutional investment, the UAE has

placed itself as a heavyweight in competition

for the growing global interest in food tech.

Now, with this latest commitment to growing

its resources in the space, it will not be

surprising to see more foreign and direct

investments landing in the region. ■



Nutreco appoints David Bravo as chief science officer

With immediate effect, David Bravo has

joined Nutreco as chief science officer (CScO)

to lead the company’s new fundamental

research unit, which will bring ideas to proof

of concept and replenish the company’s new

product pipeline. David joined the company

from Land O’Lakes feed business unit,

where he was most recently the director of

Innovation & Technology Scouting.

David has a strong track record of innovating

in the feed industry, having served in a

variety of positions including leadership ones

in feed, premix and feed additive companies

including In Vivo NSA (now known as Neovia)

in France, Pancosma in Switzerland, and

Land O’Lakes in the United States. David

studied nutrition, molecular physiology and

physiology at universities in France; he is also

an alum of Harvard Business School.

“I’m delighted that David will be joining us

to lead our new research unit and build a

portfolio of truly unique products with a

strong focus on feed additives, specialty

ingredients and specialty products,” said

Rob Koremans, chief executive officer of

Nutreco. “With his deep knowledge of the

feed industry and extensive experience of

creating, developing and scouting impactful

innovations and technologies, David is the

right choice to support Nutreco with our

longer-term innovation strategy.”

David, said: “I have a passion for the animal

production and feed industries and am

committed to meeting the challenges that

we collectively face. Not only do we need to

continuously improve, but exploration and

transformation are essential if we are to reach

levels of demand or supply food using more

efficient and sustainable models. Having

always admired Nutreco and its teams, I

am sincerely looking forward to working

with them, as well as the broader industry,

to establish a portfolio of differentiated

products, and support Nutreco’s longer-term

sustainability ambitions.” ■

Johannes Schubert appointed managing director in subsidiary of

Schubert Packaging Systems

From 1 July 2021, Johannes Schubert will take

on the position of managing director in a major

subsidiary of the Crailsheim-based packaging

machine manufacturer.

For two years, he was responsible for the

development of the Schubert Flowmodul as

product manager and played a key role in its

successful market launch.

the managing director level: “I wish Johannes

a good start and much success.” ■

Schubert, grandson of company founder

Gerhard Schubert and son of Gerald Schubert,

has been working in the family business for

many years.

Following his apprenticeship between 2008 and

2011, Schubert worked as a project manager

in sales and took on responsibility for several

major international projects. In Schubert’s

North American subsidiary in Charlotte (North

Carolina), United States, he gained additional

experience abroad, then returned to his home

in Crailsheim after just under two years.


Schubert has two experienced Schubert

colleagues at his side. Peter Gabriel will

continue to support Schubert as commercial

director of the parent company and as a

mentor, together with Olaf Horrenberger,

managing director of Schubert Packaging

Systems. As of July 2021, Horrenberger and

Schubert will jointly manage the Schubert

Packaging Systems business.

Company founder Gerhard Schubert is

delighted that his grandson is advancing to

From left to right: Olaf Horrenberger and Johannes

Schubert (managing directors of Schubert Packaging

Systems GmbH) and Peter Gabriel (commercial

managing director of Gerhard Schubert GmbH)

(Photo credit: Gerhard Schubert GmbH)




New Kerry research shows increasing consumer focus on food safety

Over 60% of consumers have increased their

focus on food safety following the COVID-19

pandemic, according to recent research

conducted by Kerry. With World Food Safety

Day having took place on 7 June, Kerry has

released new statistics and research on

consumer views around the topic of food

safety and preservation.

Commenting on the research, Bert De Vegt,

global vice-president of Food Protection and

Preservation at Kerry, said: “Our research

has shown that COVID-19 has led people

to feel vulnerable, which has resulted in an

increased focus on the food they consume.

They are increasingly seeking out consumerfriendly,

familiar ingredients, which have been

minimally processed.”

He also added that 78% of consumers agree

that preservatives are important in food and

beverage, though there is often a consumer

premium for products with a no additives/

preservatives claim. Replacing this food

safety functionality with consumer-friendly,

sustainable ingredients and production

processes is a complex challenge that

requires a high level of expertise and

investment in preservation.

The research also confirmed that over 20%

of consumers do not follow the ‘expired

by date’ on food and beverages. Further

consumer education is thus needed to ensure

consumers make informed decisions and

prevent consumption of food that is not safe

without increasing wastage of safe food.

Along with the significant health burden

associated with unsafe food, there is an

important environmental impact, with the

global food production system generating

one third of greenhouse gas emissions with

further emissions added through landfills.

The food system is a major contributor to

climate change, there is a need to develop a

sustainable global food system, where food

produced remains safe for consumption over

its shelf life and food waste is minimised. ■

USFDA recognises Antrodia cinnamomea mycelia

The USFDA NDI’s acknowledgement of

Greenyn's Antromax was the first after

numerous attempts for the past 14 years.

Greenyn Biotechnology thus establishes a

stepping-stone for the A. cinnamomea to the

United States (US) health markets estimated

at US$10bn.




Greenyn Biotechnology Corporation

announced Antromax's acknowledgement

by USFDA NDI during the seminar, "The

international development of Taiwan's

Antrodia cinnamomea and its clinical

application" on 12 April.

A. cinnamomea, an edible fungus that grows

on the endangered Cinnamomum kanehirae

tree, is indigenous to Taiwan. It is traditionally

used to ameliorate liver disorders, hangovers,

fatigue, and enhance immunity.

"We are surprised that this time we have

obtained the USFDA NDI No. 1170 notification

without objection for Antromax for marketing

in the United States," said Luo Hsuan, chief

executive officer of Greenyn. “Over the past

years, it was difficult to obtain such notification

because A. cinnamomea is unknown to the

western world.”

According to Dr Hsu Pang-kuei, the research

and development director of Greenyn, the

fungus is rare and grows very slowly in the

wild. Fortunately, with Greenyn's solid-state

fermentation technology, Antromax "A.

cinnamomea mycelia" can be cultivated, with

active ingredients, similar to the fully grown in

just three months. The process will maintain

the conservation of the tree and also lower

production cost.




During the seminar, Dr Kao Shung-te,

attending physician of China Medical

University Hospital, shared the findings of

Antromax in the clinical adjuvant treatment for

hepatitis B: improved liver function indexes,

with no adverse effect on the biochemical

values in blood and urine.

In addition, Dr Houng Jer-yiing, associate

dean of the I-Shou University Medical School,

shared that the bioavailability of Antromax in

different dosage forms have similar adjuvant

effects — lowering liver function indexes, liver

fat accumulation and alcohol-related liver

injuries, as well as enhancing activities of

antioxidant enzymes.

Greenyn's facility is built to the international

standards with a capacity of up to 12 metric

tons annually, and is sufficient for the global


Dr Hsu, said: "At present, we will focus on the

US and Europe markets, and next we might

start to promote in Asia such as Korea, South

East Asian countries and Australia."

Greenyn is honoured to lead Taiwan's biotech

industry to promote A. cinnamomea in the US

markets. ■

Health food of Antromax ® in livercare in Taiwan (left)

and Antromax ® complex beverage (right)



Roquette Ventures invests in Magellan Life Sciences Ltd.

Roquette Ventures, a French investment

company, has invested in Magellan Life

Sciences Ltd., a UK biotech company that

develops plant-inspired proteins through a

fermentation process. The seed round was

led by Roquette Ventures and completed with

investments from US-based SOSV and three

European business angels. The partnership

aims at accelerating the market entry of new

protein sweeteners.

Magellan Life Sciences Ltd. has developed

a unique proprietary expression and

fermentation platform to produce new

generations of protein sweeteners.

These protein sweeteners are promising

proteins for the food and beverage industries.

They taste almost identical to sucrose with

a much higher sweetening power. Moreover,

they have no undesirable aftertaste and

are stable under a wide variety of thermal

and chemical conditions. They contribute

negligible calories at the intended levels of

usage while still maintaining its sweetness


and the angel investors invest in Magellan. sugar reduction by providing alternatives to

There is a global emphasis on using plantinspired

proteins to meet food and beverage This round of funding will allow us to expand

carbohydrates with new protein sweeteners.

markets’ expectations. Within this theme, our R&D team and scale our proprietary

Magellan is addressing the important issue of manufacturing process.” ■




The current funding round will be used

for optimisation and scaling up of the

manufacturing process of the protein


Edouard Nuttin, general manager of Roquette

Ventures, stated: “Magellan’s protein

sweeteners have a tremendous potential to

meet the increasing demand of consumers

for healthier alternatives to sugar. Roquette

Ventures’ core mission is to invest in pioneer

innovations for food, nutrition and health

markets. When we heard about Magellan Life

Sciences and its work on protein sweeteners,

we found a total match with that mission

and quickly decided to help accelerate

the development of these products to an

industrial scale.”

Your KHS adhesives service develops products

which are precisely tailored to your requirements.


The perfect adhesive not only sticks properly, but also lowers consumption while simplifying and speeding up your production.

In order to achieve this we cooperate with leading glue manufacturers, taking absolutely everything into account – from your

machinery through the materials used to the climatic conditions in your production shop. Interested?

Abhiram Dukkipati, co-founder and chief

executive officer of Magellan, said: “We are

thrilled to have Roquette Ventures, SOSV

khsIM17006_AZ_Klebstoff_111x183_ICv2_2jb_englisch.indd 1 01.07.21 15:02



Olam Food Ingredients announces targets to tackle poverty and

scale up sustainability in global cashew supply chains

Olam Food Ingredients (OFI), has published

sustainability targets to tackle the biggest

challenges in the global cashew supply chain,

starting with farmer livelihoods.

The Cashew Trail strategy sets 2030 targets

across OFI’s cashew business. These include

goals to fight poverty by increasing average

yields by 50% and helping 250,000 cashew

households to improve their livelihoods.

Cashew Trail includes commitments to

ensure that by 2030, 100% of own processing

volumes are traceable; children from cashew

communities for directly sourced volumes

benefit from investments into education

infrastructure; 30% of farmers in directlysourced

cashew communities are women;

50% reduction of Greenhouse Gas (GHG)

emission intensity in OFI cashew supply


OFI is innovating its approach to

sustainability. It is practical, like using data to

deliver training tailored to individual farmers;

and disruptive, like Olam Direct, which gives

farmers access to the latest market prices,

and the ability to negotiate directly, thereby

retaining more value for their crop.

Progress on Cashew Trail will be reported

annually, tracked and supported by data

from Olam’s sustainability insights platform

AtSource, and includes measuring impacts

in OFI’s cashew processing facilities located

in both Asia and Africa. OFI seeks to boost

job creation and reduce emissions through

transportation of the raw nut by increasing

the processing in Côte d’Ivoire and Nigeria.

Ashok Krishen, managing director and chief

executive officer of the OFI nuts business,

said: “We’ve worked with customers and

partners for over a decade to make the

cashew supply chain fairer, stronger and

more sustainable, but cashew farmers are still


“Consumers want to know that when they buy

these products, they are supporting a supply

chain where farmers earn more, communities

are supported and the natural world is

protected. These new goals, the first of their

kind in the sector, will drive positive impact.”

A. Shekhar, chief executive officer of OFI, said:

“OFI is focused on providing ingredients that

are right for the producer, the consumer and

the planet. This means sharing specific goals

and targets with our customers.”

The Sustainable Nut Initiative, added: “To

achieve a sustainable future for cashew, we

need all nut supply chain actors to come

together and show a shared commitment to

sustainability.” ■

igus partner Mura Technology collaborates with Dow to expand

recycling effort

With the "Hydrothermal Plastic Recycling

Solution" (HydroPRS), Mura Technology

has developed a novel technology for

chemical plastic recycling in order to build

a sustainable circular economy for plastics

and prevent plastic waste from entering the

environment. The method uses water, heat

and pressure to convert plastic waste back

into oil in just 25 minutes. The start-up has

already collaborated with the engineering

services company KBR and the motion

Dow Chemical

invests in Mura's


technology. It has

the potential to

recycle all kinds of

plastic and recover

oil from it (Photo

credit: igus GmbH)

plastics specialist igus. igus, the first investor

from the industrial sector at the end of 2019,

had further increased its investment to five

million euros in March. Now, Dow Chemical,

a global developer and producer of plastics,

has joined as another major partner. The

collaboration will further drive the scaling of

Mura's advanced recycling process.



The world's first facility to use HydroPRS

on a large scale is currently being built in

Teesside, UK. The first line with a capacity of

20,000 tonnes per year is expected to start

operation in 2022. Once all four lines are

completed, Mura will be able to recycle up to

80,000 tonnes of plastic waste per year and

supply Dow with the raw materials obtained

through the process. Dow will use this to

develop new plastics for food packaging and

other packaging products that will eventually

be returned into global supply chains. Dow's

commitment is also intended to demonstrate

that Mura's solution can meet both the

sustainability and performance requirements

of the industry and that products made with

HydroPRS can be used on a large scale to

produce new plastics.

igus CEO Frank Blase welcomed the

collaboration: "Strong partnerships are

needed to help this technology achieve a

breakthrough and thereby create a noticeable

effect for the environment. We are delighted

for Mura that Dow is on board." ■



Eagle Product Inspection to demonstrate versatile systems at


Eagle Product Inspection will be showcasing

its latest solutions and technologies at PACK

EXPO 2021 from 27 to 29 September in Las

Vegas, Nevada, United States.

At Eagle’s Booth (C-1506), visitors can see X-ray

systems equipped with the latest detector

technologies and designed for easy cleaning

in harsh wash-down environments. This year,

Eagle will be running two high performance

X-ray systems used for food packaging and

applications where daily sanitation is required.

Eagle Pack 240 HC will be set up for a

chub package configuration at PACK

EXPO. Processed meats can also

be run through this machine,

which conducts important

checks for both safety and

quality. Among other

functions, the Pack 240

HC inspects product dimensions and ensures

the correct count and placement of metal


Eagle Pack 400 HC, with a 400mm belt, is

designed to run a variety of fresh meat and

dairy products, including larger packages and

multiple containers, and features a sanitary

design for easy washdown and no buildup of


Both the Eagle Pack 240 HC and Pack 400

HC are equipped with Eagle’s breakthrough

PXT detector technology, which has proven

effective in finding bones in seafood and in

items such as prepared meals packaged in


PACK EXPO attendees can also bring product

samples with them to test on the machines

while there.

According to Ken Falk, regional sales manager

of Eagle Product Inspection, the pandemic

spurred a variety of product line additions and

updates, and highlighted the importance of

versatile automated systems.

He said, “A lot of our customers went from

larger commercial packaging to smaller

consumer-sized packaging. Advanced X-ray

systems gave them the ability to inspect new

and different products in a seamless way.”

In addition, more co-packers began using

X-ray inspection as a safety and quality

verification tool as their businesses grew.

“Looking ahead, we still see a strong need for

flexibility. Eagle's X-ray machines, including

the Pack 240 HC and Eagle Pack 400 HC and

others, help users easily switch from one

product to another,” Falk remarked. ■

No grease, please!

Metal out, plastics in - save lubrication, money and maintenance

Save 40% costs with 100% maintenance-free properties

igubal ®

spherical insert bearings function without

lubrication, are cost-effective and can be easily installed.

Due to their corrosion resistance and insensitivity

to dirt and dust, spherical insert bearings for

metal pillow block and fixed flange bearings can

increase the service life of your applications by up to

eight times. Request a free sample box now:

More information and

application examples:

motion plastics ®


SG-1324-igubal Lagereinsatz 190x125_CC.indd 1 05.07.21 16:33



Krones Ecosystem to combine all digitalisation activities

In line with the one-stop-shop concept,

Krones is now bringing the fields of

mechanical engineering and digitalisation

even closer together.

With immediate effect, everything will take

place within the Krones Ecosystem, which

will stretch over all the Group’s new machines

and interlink them at the data level. The

resulting line and production data will provide

the basis for using existing cloud services

and other digital solutions that Krones will be

offering in future.



The first step will be to locate the existing

IIoT platform at Krones. This platform is the

key and hub of the new portal – Krones.

world – which will offer customers central

access to Krones’ digital solutions. When

beverage producers log on to

in the future, they can access cloud services

and other digital services of the Group, like

the, for example. The long-term

goal is to bring together all the Group’s digital

solutions on a single portal.

Syskron will retain its role as the technical

enabler of and the services it

provides. The Krones subsidiary will continue

to operate autonomously within the Group

as its digitalisation specialist. However, the

first point of contact for all customers and

the general partner for everything to do

with digitalisation will be Krones. Beverage

producers will thus obtain both innovative

machine technology and matching digital

solutions from one central point of contact in

the future.



Logging on to the IIoT platform is the first

step into the Krones Ecosystem’s world.

Customers who use more than one of the

digital applications will be able to reap the

full benefits of the digitalisation services

provided by Krones. This is because they can

put together a digitalisation package that is

tailored to their needs from a variety of cloud

services and other solutions. ■

In line with the one-stop-shop concept, Krones is now

bringing the fields of mechanical engineering and

digitalisation even closer together

CropLife Asia echoes FAO call to transform food systems

With the release of the United Nations (UN)

2021 State of Food Security & Nutrition in the

World (SOFI) report, CropLife Asia highlighted

the need for the region's food value chain

stakeholders to work together in transforming

global food systems to better enable food

security, improved nutrition, and affordable

healthy diets for all.

The challenge of achieving the UN's

Sustainable Development Goal (SDG) 2 of

'zero hunger' globally by 2030 has been

complicated by the COVID-19 pandemic.

The latest UN report estimates that between

720 and 811 million people are affected

by hunger worldwide in 2020 — a marked

increase of over 100 million more people from

2019. The prevalence of undernourishment

(PoU) has also increased to around 9.9%

in 2020 compared to 8.4% the previous

year. The report also confirms that Asia is

failing to deliver food security for many

— particularly among the vulnerable. Asia

continues to be home to the greatest number

of undernourished people with 418 million

suffering from hunger in 2020.

"The challenge of feeding Asia and the world

requires us to explore all possible solutions.

This can only be achieved through greater

collaboration with others," said Dr Siang Hee

Tan, executive director of CropLife Asia.

"The innovative technologies of the plant

science industry have a key role to play, but it

is only one part of the solution," Dr Tan added.

"Ensuring that an ample supply of affordable

and nutritious food reaches those who need

it most is a shared responsibility. Farmers'

access to innovation is an increasingly crucial

component to combatting food insecurity in

Asia and around the world."

Global crop losses due to pests and disease

are a major contributor to global food loss and

waste, and would be twice as high without

the use of crop protection products. It can be

further reduced through more effective crop

protection stewardship practices. Without

innovations such as crop protection products

and plant biotechnology, global pre-harvest

crop losses could double. Meanwhile, biotech

crops are developed with improved traits

such as increased yield, better resistance

to pests and/or improved nutrition, among

others. These traits are crucial tools that

enable farmers to produce more food using

fewer resources to feed the growing world. ■


Fabio Tiviti, senior vice president & general manager of ASEAN-India at Infor



How Asia’s food

producers can

stay ahead with


By Fabio Tiviti, senior vice-president &

general manager, ASEAN-India, Infor

We live in an era of rampant disruption

— fueled by pervasive digitalisation,

hyper-connectivity, and most recently,

a global pandemic which has thrown

the world’s economy into disarray. Entire

industries have been rattled, and this

has arguably intensified the splintering

of traditional business models on

multiple fronts, from workflows and

processes to business continuity.

Across all industries, organisations are

increasingly seeing the need to embrace

Industry 4.0 and realise the potential of

digital technology to positively impact

their business operations. In fact, a

recent McKinsey study 1 revealed that

six months into the pandemic, 94% of

respondents reported that Industry 4.0

technologies had helped them keep

their operations running, with 56%

claiming that it was pivotal to their crisis

response strategies.

This wave of change has not spared the

food industry either. For food producers

in this asset-intensive industry, doing

more with less remains a top priority.

That means finding ways to extend

asset life to minimise costs, improve

food and worker safety, and reduce

waste while performing the right

maintenance, on the right equipment, at

the right moment to avoid any potential


If food producers are to stay relevant

and competitive in a fast-changing

market, technology can no longer be

an afterthought. Data will be key in

empowering industry professionals

to position themselves for a strong

rebound ahead, even as the economy



Data often contains patterns that are

not usually evident at first glance. We

have learned to identify some of them in

our lives: skipping classes will probably

result in difficulties with passing the

exams; employees who meet the

expectations of their bosses are more

likely to get a hefty year-end bonus.

The challenge for food producers lies

with scouring their data to uncover

hidden patterns that help them cut

waste, inefficiency and increase their

production rates.

To succeed with data, food producers

must move beyond limited, causal

factors, and look at larger data sets

across multiple data points. For

instance, what happens when the local

temperature goes above 38C, and the

humidity stays consistently above 95%

for an entire week? Does quality suffer

— likely — or does this result in delays

within the supply chain that increase the

risks of spoilage and loss of revenue?

Parse through enough data, and the

correlation between production delays

or quality issues with innocuous hiccups

further up or down the supply chain

become readily apparent. Unfortunately,

the digital pipes to funnel data and the

systems to manage and analyse this

on-premises simply do not exist yet in

most organisations. This means that



any attempt to harness the full power

of data cannot ignore the cloud and its

ability to manipulate vast amounts of

structured and unstructured data.

The agility of the cloud offers a seamless

way to integrate disparate data sources,

while offering a common platform

to share that wealth of information,

ensuring that all stakeholders are kept

informed to make data-driven decisions.


The “how” of digitalisation is crucial

when it comes to pulling ahead of the

competition, and is a perennial problem

that has contributed to the surging

growth of the big data and analytics

market, which Frost & Sullivan predicts

will reach US$40.6bn by 2023 2 . Should

food producers turn to third-party data

analytics and visualisation products to

connect the dots using data?

Identifying the right solutions really boils

down to where food producers lie on the

maturity curve. Many of the standalone

tools are certainly capable enough

to generate the requisite analytics

or populate a corporate dashboard.

Of course, figuring out advanced

scenarios such as linking sales demand

to production data will require more

specialised tools.

Such insights can be gleaned from an

industry-specific ERP system that is

built on relevant domains of expertise,

and which has access to a centralised

data repository. With the ability to

dynamically access data sources across

the entire supply chain, coupled with

the power of networked analytics,

stakeholders can quickly identify

redundant processes or wasted efforts.

Finally, machine learning offers the

ability to take things to the next level. It

strengthens the innovative capabilities

of food producers by allowing them

to perform in-depth market analysis,

automate recipe building and deliver

predictive yields on raw materials.

Predictive analytics also contributes to

cost savings, waste minimisation, as

well as accurate and agile forecasting.

And through Internet of Things

(IoT) networks, food producers can

strengthen the connectivity of their

enterprise with improved visibility

and insight. Leveraging such frontier

technologies will serve to catalyse

innovation within the sector, enable

better predictions of consumer

demands, and bolster agility in the

supply chain.


Across Asia, food producers are using

technology to increase the data that

they can leverage. For instance,

livestock producers have started putting

activity trackers on cows in a bid to

raise healthier cows 3 . Elsewhere, wine

producers have started using drones to

perform detailed heat mapping of their

vineyards to identify hot spots during

the day 4 — which can prove relevant

even with other types of crops, due

to the many health risks associated

with certain produce reaching high


Photo credit: Adeolu Eletu / Unsplash

The rising affordability of technology

such as drones or IoT appliances

suggests that such solutions are

becoming more accessible to

organisations than before. This

consumerisation, in turn, is leading to

broader deployments, culminating in a

sea of new opportunities and the ability

to deliver highly personalised offerings.

For food producers, the ability to

adapt quickly and implement new use

cases can offer savvy food producers

a vital advantage to improve their

supply chains, identify inefficiencies

across their operations and become

forerunners in harnessing new

opportunities. FBA











To succeed with data, food producers

must move beyond limited, causal

factors, and look at larger data sets

across multiple data points




Photo credit: Louis Hansel / Unsplash

Feed the


According to Mintel’s report “2021 Global

Food and Drink Trends”, innovative

food and drink formulations will offer

solutions for mental and emotional

wellbeing that will create a new

foundation for healthy eating.

Photo credit: Ava Sol / Unspalsh


Having a sense of ritual in daily life helps lift mood


Photo credit: Derick McKinney / Unsplash

The pandemic has made consumers recognise

that wellbeing is a vital concern. The already rising

attention on mental and emotional health has been

multiplied by the pandemic and its far-reaching

impacts. In the coming years, consumers will be

looking for more products and services that offer

mental and emotional health benefits.

Functional formulations and emotionally engaging

multisensory products will help food, drink and

foodservice brands command a larger share among

a myriad of mental and emotional health options.

Mintel predicts that innovative food and drink

formulations will help people learn how diet can

impact mental and emotional health, which will lead

to new interest in psychology-based approaches to

healthy eating.


Offer moments of respite through product


The need for calm and control can be answered by

rituals for preparation, presentation or consumption.

New formats of coffee in Asia are making preparation

into a moment to savour. In China, 77% of adults

agree having a sense of ritual in daily life helps lift

mood. US premium chocolate brand Vosges offers

five ‘Ritual’ sets that pair specific types of chocolate

with crystals and herbs for ‘Joy’, ‘Prosperity’ and


Use functional ingredients to address mental

and emotional health needs

Consumers will be looking for more functional food

and drink that claim to help people focus, relax, and

relieve (or ideally prevent) emotional health concerns.

Consumers also will be able to personally monitor efficacy

through wearable devices that track biological activity, as

predicted by the 2030 Global Food and Drink Trend Smart Diets


Formulations will enhance stress relief


In the coming years, multisensory and functional

formulations will be created to enhance stress

relief activities, such as watching TV, gaming or

meditating. Certain sensory elements such as

scent, as well as functional ingredients, will be used

to add an ‘in real life’ experience to virtual events.

Innovative concepts include energising snacks to

consume while playing an action-packed video game

or calming scented drinks paired with a meditation





Photo credit: Josh Millgate / Unsplash

Consumers will be looking for more functional food and drink

Mental and emotional health awareness

will raise interest in mindful and intuitive


As the singular focus of avoiding COVID-19

fades, people will make more serious

commitments to reduce the health risks

associated with unhealthy eating. Malnutrition

has been reported to increase the severity of

COVID-19 cases and might also impact the

efficacy of a vaccine. Recent diet trends have

favoured fewer rules, which will increase the

adoption of mindful or intuitive eating. Both

concepts teach people to pay more attention

to what they consume and how it makes

them feel, which builds nicely upon the rising

awareness of mental and emotional health.

In the coming years, more brands will position

themselves as mindful choices, for example, by

facilitating reduction in alcohol consumption.

Brands will also highlight nutrient density, a

key concept of intuitive eating that focuses on

food with a high ratio of beneficial nutrients

compared to the number of calories.


Technology will provide more proof and

will be used to incentivise healthy habits

The widespread need for mental and

emotional health solutions will lead to a

boom of functional formulations across

markets. Consumers will come to expect

validation that mental and emotional health

ingredients, doses or formulations will be

effective, especially after buying products

that did not work as advertised. Companies

can share endorsements from health

experts or the results of scientific research

on pack and via QR codes. Consumers also

will be able to personally monitor efficacy

through wearable devices that track

biological activity, as predicted by the 2030

Global Food and Drink Trend Smart Diets.

Meanwhile, health companies and public

health officials will find potential in apps

and wearable devices as tools to incentivise

healthy eating. Organisations will encourage

people to use technology and/or psychology

to reduce their risks of diet-related health



Offer moments of comfort and support

Food and drink brands can offer stressed

consumers escape, peace and other

emotional connections through product

rituals. In the next 12 months, functional food

and drink that offer mental and emotional

health benefits will expand to new categories

and occasions.

Enhance experiences and encourage

healthy eating

Multisensory and functional formulations

will be created to complement or enhance

stress relief activities, such as energising

snacks to eat while gaming or calming

drinks for meditation. As more people adopt

psychological approaches to healthy eating,

‘mindful’ and ‘nutrient-dense’ will become


Provide proof and sync with technology

Consumers will come to expect validation

that mental and emotional health

formulations will work as advertised.

Companies can share proof from health

experts or results from scientific research.

Consumers and public health entities will use

technology to track, validate and incentivise

healthy eating. FBA

This article was first published in Mintel’s

2021 Global Food and Drink Trends”.



ChickP announces strategic Asia-Pacific initiative

Foodtech start-up ChickP Protein, Ltd., is

expanding into Asia Pacific (APAC) with the

launch of a new office in Singapore.

ChickP has appointed Moy Teo as the

company’s business development director

for Asia. Teo will be leading the venture’s

business development and marketing

activities. With 20 years hands-on

experience in the food ingredient space

within the APAC region, she joins the ChickP

team to lead their foothold in Asia with their

patented and highly functional chickpea

isolate that boasts a 90% protein content.

This move follows the acquisition of her

distribution business by a group in the


Renowned international investor Jim Rogers joins

Life3 Biotech's Board of Investors

Renowned international investor Jim Rogers

has joined Singapore-based food tech

company, Life3 Biotech (Life3) as a member

of its Board of Investors.

Rogers, one of the most respected and

successful names in international investing,

has a more than 50 years-record of spotting

the next big developments and movements

in business and society. Life3 is the first

alternative protein company that he is


Rogers, said: "I believe in [Life3]’s vision

of offering the highest-quality alternative

proteins that are sustainable, highlynutritious

and environmentally-sensitive. I

was impressed that they are a local start-up

with proprietary science-based formulas

and technology that were germinated right

here at the National University of Singapore's

Chickpea is a well-known and highly

venerated crop in Asia; the region makes up

more than 85% of chickpea consumption

globally, only behind India.

“ChickP’s 90% chickpea isolate has unique

functional and organoleptic qualities making

it applicable for a full spectrum of food and

beverage formulations,” said Teo.

ChickP experienced a significant jump in

demand for its ChickP protein in the Asia

Pacific. The new local office will include

a warehouse to alleviate the logistical

bottlenecks experienced throughout the

pandemic era that slowed supplies to its

APAC-based customers in 20 countries.

“We believe in strong customer relations

and partnerships in product development,”

explained Ron Klein, CEO of ChickP. “Getting

closer to your clients advances development,

helps control the supply chain, and shortens

time to market. Singapore has become

Food Science and Technology Laboratory. I

believe Life3 is at the forefront of agri-food

innovation and that they will be a significant

force in the regional future food industry."

Ricky Lin, CEO and founder of Life3 Biotech,

said: "With Jim on board, I am confident that

Life3 will be able to scale greater heights

with his guidance."

Life3 expansion

Life3 is expanding with its pilot factory to

house a processing line that is worth over

US$3m. The company aims to scale-up

Veego, Life3's proprietary protein which is

extracted from high protein crops such as

legumes and microalgae.

Life3 is a fast-growing Singapore start-up

developing new protein sources that are

nutrient-dense, with high functionality

the centre of plant-based products and

alt-protein, and ChickP is there to help its




APAC is a key consumer of plant-based

protein where meat and dairy analogues

have had long traditions. Meat alternatives

have been particularly prominent in low

socio-economic areas where access to

meat is restricted, or where religious beliefs

discourage it. Plant-based foods present an

affordable, functional, and nutritious source

of protein for all consumers.

Itay Dana, vice-president of Sales and

Business Development at ChickP, noted:

“This move is part of ChickP’s global

extension beyond the joint market

development agreement with Socius

Ingredients, Inc. in the US. We also signed a

contract with a distributor in South Africa,

with the next step in the European market.” ■

and digestibility. In December 2020, Life3

launched its first consumer product – Peasy,

a meat alternative made primarily from pea

protein. This ambient-stable product is low

in sodium, rich in iron and vitamin D, and will

be Life3's first product to be exported to the

overseas market.

Upon completion in the second half of

2021, Life3 with have the R&D capability

and production capacity to support open

innovation amongst the local and global food

players in accelerating the growth of the

plant-based market. ■

ChickP Life3 Biotech





Cargill launches plans to build new palm oil refinery in Lampung,

Indonesia, to meet growing demand for sustainable, traceable

edible palm oil

Cargill is building a new US$200m palm

oil refinery in Lampung, Indonesia, which

will accelerate Cargill’s efforts to develop a

sustainable palm supply chain and provide

verified deforestation-free products to

customers. The refinery will play a key role

in connecting sustainable crude palm oil

production in Indonesia to demands in

North America and Europe through a fully

integrated supply chain from plantation to

customer. With the new refinery, customers’

evolving expectations around sustainability

and transparency by guaranteeing

traceability to plantation and improved

product quality standards will be met.

Palm oil has experienced strong demand

in recent years, with Indonesia as the

largest producer and exporter. It is a high

yielding and highly versatile oil that is used

as cooking oil; create flavour and texture

in many foods, and works as a stabilising,

binding and foaming agent in many everyday

household products.

Construction for the new state-of-the-art

facility has commenced and operations

are expected to be completed in late 2022.

Palm oil from the Lampung refinery will be

produced according to the principles set out

in Cargill’s Policy on Sustainable Palm Oil

and will help provide greater transparency

through increased traceability-to-plantation.

Robert Aspell, president of Cargill Asia

Pacific, said the project is a key step

for Cargill to increase the availability of

sustainably sourced and produced edible

oil ingredients for their customers, and to

help fulfil Cargill’s purpose to nourish the

world safely, responsibility and sustainably.

The fully integrated supply chain also

offers assurance that stringent production

requirements and the highest product

quality are achieved.

The refinery project will provide greater

insight into the local and global palm

supply chain and further strengthen

Cargill’s position as a supplier of choice for

sustainable palm oil. ■


Study shows saffron extract could help menopause symptoms

A new study has revealed the positive effects

of affron ® saffron extract on menopausal

symptoms in women during perimenopause.

The saffron extract, administered for 12

weeks at 28mg at day, provided greater

improvements in psychological symptoms.

Perimenopause, a period of hormonal turmoil

affecting women usually in their 40s, often

complaints but without severe hot flushes,

were recruited and randomised to receive

either a placebo or 28mg of a saffron extract

(affron). Results revealed a 33% reduction

in anxiety symptoms and a 32% reduction

in depression scores from baseline to week

12. There was also a significantly greater

reduction in the negative effects of mood

(p=.043) compared to the placebo. However,

mood-enhancing affects (Hosseinzadeh and

Nassiri-Asl, 2013; Javadi et al., 2013).

Alberto Espinel, manager of Strategic R&D

in Active and Functional Natural Ingredients

for Pharmactive, said the study opens a new

health category in our offering of evidencebased

personalised nutrition targeting

specific demographics.

comes with a series of symptoms that can saffron had no impact on vasomotor

Affron does not contain estrogenic

last anywhere between a few months to 10 symptoms or other somatic symptoms,

compounds. The active ingredients – crocins

years. This transition includes symptoms suggesting affron’s alleviates predominantly

and safranal - are well tolerated.

like hot flashes, night sweat, and sleep the negative stress effects of menopause

disturbances, to changes in cognitive

function, performance, and mood including

depression and anxiety.

In the two-arm, parallel-group, 12-week,

randomised, double-blind, placebocontrolled

trial, published in the Journal

of Menopausal Medicine, 2 June 2021,

healthy perimenopausal women aged

between 40-60 experiencing menopausal

without influencing hormones. This avoids

some of the problems associated with the

estrogenic approach and allows the safe

integration of affron with other hormone

influencing/ balancing ingredients.

Saffron has traditionally been used

in complaints related to the eye, skin,

respiratory, gastrointestinal, and

genitourinary tracts; labour pains; and for its

Affron is an all-natural, saffron extract

(Crocus sativus L.), with the lowest

dosage – just 28mg per day – with proven

bioavailability and rapid one-hour absorption.

This clean-label saffron extract is backed

by seven clinical studies demonstrating its

capacity to improve mood, relieve stress and

occasional sadness, support relaxation and

help enhance sleep. It is also the first saffron

extract clinically studied on adolescents. ■



FrieslandCampina Ingredients launches Deminal ® 90 Organic to

meet rising demand for premium organic infant milk formula

FrieslandCampina Ingredients has

introduced Deminal ® 90 Organic – a

premium demineralised whey ingredient for

the organic infant formula market.

Manufactured locally in the Netherlands,

Deminal ® 90 Organic is a new organic

version of the company’s demineralised

whey product that enables manufacturers

to achieve the ideal casein-to-whey ratio

while also limiting mineral content. It is

made of fresh milk from the company’s

own select group of organic dairy farmers

following organic farming standards beyond


The growth of the organic infant formula

market over recent years has been

spectacular. Research exclusive to

FrieslandCampina Ingredients reveals that

three in four parents now consider organic

an important criterion when purchasing

formula for their young children.

“By introducing an organic variant of

our Demineralised Whey 90 ingredient,

we're responding to their needs and

preferences when it comes to early life

nutrition,” commented Sophie Nicolas,

marketing manager of Early Life Nutrition

at FrieslandCampina Ingredients. Deminal ®

90 Organic is special due to the care

taken in the process, which maximises

traceability and excels in organic standards,

thanks to monitoring tools which measure

biodiversity and animal welfare on the

organic farms. Furthermore, the ingredient

offers low and stable mineral content and

high microbiological standards, providing

customers with a unique new opportunity to

strengthen or expand their organic offerings.

FrieslandCampina has an over-40-year

heritage in both organic farming and the

production of demineralised whey.

Nicolas, continued: “Deminal ® 90 is the

newest member of an organic family of

products including Lactopure ® Lactose

Organic, Vivinal ® GOS Organic and Hyvital ®

Whey EtD 100 Organic. Together, they cover

core and functional components of infant

milk formula, which means manufacturers

now have more options than ever.” ■


Creative Sweetness Solutions

Sweegen’s sugar reduction solutions are customized to meet consumer

preferences for local taste and sweetness profiles.

Using proprietary next generation stevia as a foundation, we incorporate

the right combination of proprietary flavors and best-in-class texturants

to create cost-effective solutions for your toughest sweetness challenge.

Non-GMO Nature Based Ease Of Use Cost Effective Label Friendly

Make your next sweet

innovation with Sweegen |





Symrise opens innovation centre in Dubai, UAE, for development,

application and sensory laboratories

Symrise AG has opened its state-of-theart

development, application, and sensory

laboratories in Dubai, United Arab Emirates.

The company has invested about 1 million

euros into the facilities to decode, design,

and deliver winning taste solutions for

leading food and beverages brands that

consumers love.

To meet the demands of its partners and

to accommodate its growing team, the

company recently moved to the iconic

Gold Tower Building in the Dubai Multi

Commodities Center (DMCC), Dubai’s

dedicated hub for global trade, business and

specialist industries in JLT (Jumeirah Lake


Symrise AG has been operation in the Middle

East for many decades leading to the first

opening of its first sub-regional offices in

Dubai in 2005. Since then, the company has

seen double-digit growth year on year with

its partners across the Middle East region.

The new sub-regional centre spreads across

10,500 sq ft and occupies the entire lower

penthouse level/36th floor of the Gold Tower.

The contemporary workspace has been

designed in line with the company’s four

pillars of sustainability in mind: footprint,

innovation, sourcing and care. It is working

towards achieving carbon neutral status,

to support the Symrise AG global objective

of halving its greenhouse gas emissions

by 2025 and reaching climate positive

operations from 2030 onwards.

The facilities are designed to take customers

on a journey, and support the development

of consumer-led winning concepts and

taste solutions for high-growth categories,

beverages, culinary, dairy, snacks, and


The premises will allow the company to

support diverse working styles and is split

into a variety of working and meeting areas,

for Symrise Middle East’s expanding crossfunctional

teams to interact and collaborate

in a bright, modern, and dynamic working

environment. The dedicated application

and sensory laboratories will help the teams

– from marketing, sensory and consumer

insights to regulatory, technical, and

commercial to continue achieving in the field

of flavour and nutrition evaluation.

through our new sub regional centre. This

will help us further consolidate our strong

foothold in the Middle East & Africa sub

region. Our investment in the new hub, our

human resources, and the ultramodern

creation, development and application

facilities will allow us to identify and decipher

game-changing industry trends and deliver

innovation to our customers across strategic

categories and the future of food segments:

functional beverages and plant protein.”

Commenting on the customer centric floor

design, Sofiane Berrahmoune, director of

the Sub-Region Middle East and Africa,

and the managing director of Symrise

Middle East, said: “Symrise is leading in

meeting the needs of its customers and

with this strategic expansion we will deliver

even greater speed to market. Our clients,

partners, and visitors will benefit from

enhanced infrastructure as our state-of-theart

labs and culinary show kitchen will enable

customer centric on-site collaboration and

co-creation. The modern lab will help us

customise products to local and regional

tastes with international standards. And our

advanced facilities will enable us to better

serve demand in the market and optimally

align our business with our customers.”

Symrise AG has successfully positioned itself

as the leading contributor to the evolution

of the Food and Beverage industry in the

Middle East.

The sensory booths, where panellists

taste, evaluate, and describe flavours

in application, features state of the art

equipment and programmes that help

design solutions meeting customers’


Commenting on the move, Dirk Bennwitz,

president of Flavor Europe, Africa & Middle

East, said: “We feel very excited to embark

on the next phase of our business growth

“We could only do this by continuously

investing and developing our human

resources and technical capabilities,”

concluded Berrahmoune. “Today, we are

stronger than ever, committed to co-create

with our clients a profitable, strategic, and

sustainable growth, combining the best

of nature and best of science, as well as

leveraging our strong global footprint with

our winning local flexibility, market, and

consumer understanding.” ■



Inulin and oligofructose among the first accepted prebiotics by

the Chinese Nutrition Society

The Chinese Nutrition Society (CNS) has

concluded that inulin and oligofructose are

among the first accepted prebiotics. The

recognition includes BENEO’s functional

fibres derived from chicory root. The

statement defines prebiotics and its criteria

for ingredients classification1.

According to CNS, prebiotics are defined

as “food ingredients that cannot be

digested or absorbed by human body

but can be selectively utilised by human

microorganisms and can improve the

composition and/or activity of gut

New US review paper highlights vitamin KS's potential for

Alzheimer’s disease “prevention”; more clinical studies needed

Nutrients recently published a new review

paper that examines evidence connecting

vitamin K2 to factors involved in Alzheimer’s

disease (AD) pathogenesis, concluding K2 as

having the potential to slow the progression of

AD and contribute to its prevention.

In the review 1 , researchers from the Harvard

Extension School and Pacific Northwest

University, United States, considered vitamin

K2 and its impact on neuroinflammation,

mitochondrial dysfunction, cognition,

cardiovascular health, and comorbidities in

AD. They also examined the link between

dysbiosis and vitamin K2 in the context of the

microbiome’s role in AD pathogenesis. Their

review is the first to consider the physiological

roles of vitamin K2 in the context of AD.

AD has risen considerably in recent years, and

microorganisms so as to benefit human

health”. Only three food ingredients are

considered prebiotics, underpinned by high

levels of evidence. These include inulin,

oligofructose, and galacto-oligosaccharides.

Oligofructose and inulin are the only proven

plant-based prebiotics as they are extracted

from chicory roots using hot water.

The consensus provides clarity around the

definition and standards for scientifically

proven prebiotics. It gives guidance for food

manufacturers that have the necessary

scientific evidence available. It also

supports ingredient manufacturers on the

necessities to be classified as a prebiotic.

Consumers, nutritionists, and clinicians can

also make more informed decisions and

recommendations for food products 2 .

This is particularly relevant in China, where

remains a leading cause of chronic disability

and death. It affects an estimated 6.2 million

Americans, a number that is projected to

more than double by 2050. The National

Institutes of Health noted that correcting

certain dietary deficiencies can attribute to

the prevention or delay dementia caused by


“Moreover, research suggests that people

with low levels of vitamin D are more likely

to develop AD and other forms of dementia,”

said Dr Hogne Vik, chief medical officer of


“NattoPharma’s branded vitamin K2,

MenaQ7, is the only K2 on the market

clinically proven to impact cardiovascular

health through its activation of MGP, and

the only K2 patented for cardiovascular

94% of consumers who have heard about

prebiotics say that it has an influence on

their purchasing behaviour, and close to

half associate them with digestive health.

It was also found that a quarter of Chinese

consumers seek out prebiotics when buying

food and drink products .

The acceptance of inulin and oligofructose

by the CNS is based on an initiative driven

by a dedicated group of local experts under

its new “Probiotics, Prebiotics and Health”

branch. Inulin and oligofructose belong

also to the few internationally recognised

and confirmed prebiotics, according to

the International Scientific Association for

Probiotics and Prebiotics. ■


1. (May 2021)《 中 国 营 养 学 会 益 生 元

与 健 康 专 家 共 识 》 概 要 _ 最 新 动 态 _ 中 国 营 养 学

会 官 网 . Available from



FMCG Gurus Digestive Health Survey China (2020)

health. But it has also been shown to be

anti-inflammatory in human cells and act

as an antioxidant, improving endothelial

function 2 ,” Dr Vik continued. “There are 17

K-dependent proteins in the body, and we

have a strong understanding of a few, which

contribute to blood clotting, bone health,

and cardiovascular health. These findings

shine a light on the importance of continuing

our research to articulate the health

benefits of activating additional proteins,

and the impact that can have on the global

population.” ■



Popescu A and German M. “Vitamin K2 Holds

Promise for Alzheimer’s Prevention and Treatment.”

Nutrients. 2021,13,2206.


Bar A, Kus K, et al. Vitamin K2-MK-7 improves nitric

oxide-dependent endothelial function in ApoE/

LDLR mice. Vascul Pharmacol. 2019 Aug 14: 106581.

Doi: 1016/j.vph.2019.106581.

BENEO NattoPharma




Planting the seeds for a

plant-based future:

How can food

manufacturers tap into the

inexorable rise in demand

for vegan alternatives?

Far from being a fad, interest in plant-based foods shows no sign of

waning. Whether consumers are experimenting with a meat-free day

once a week in the vanguard of the vegan trend or making small but

incremental changes to their diet: plant-based has gone from niche

to normal in recent years. So how can food manufacturers make their

end products appeal to these consumers without compromising on

sensory attributes, and create products that stand by their own merits?

Foods and beverages today have to be designed with delicious taste as

well as outstanding sensory attributes and allow the different ‘vegan

consumers’ to make informed choices.

By Suzanne van den Eshof, global head of Marketing Food Industry at FrieslandCampina



Consumers are keen to switch to plantbased

foods for even once a week or

swap their morning latte for an oat or

soy alternative. Yet, despite their best

intentions, they can still find food labels

complex and difficult to decipher. Thus,

transparent and easy-to-read labels are

a big plus.

Manufacturers who can give their foods

and beverages a quick-to-read and

easily understandable vegan label make

life easier for consumers in a hurry who

want to quickly scan the supermarket

shelves and easily spot a product that

caters to their choices. For non-vegans

feeding friends or family who has opted

for plant-based, an easily identifiable

logo is a huge bonus.

The growing interest in easy-to-understand

labels is also clear from FrieslandCampina’s

proprietary research into trends, published

in an annual Trend Report. In seeking

vegan alternatives, consumers also have

a greater interest in where the foods come

from, how they are processed, and their

impact on the environment. Transparent

information about ingredients is a big draw

for conscientious consumers.





While the days of a vegan diet consisting

of a plate of lettuce leaves have long

gone, there is still the need to innovate

to deliver plant-based alternatives that

offer a satisfying sensory experience.

For instance, achieving high aeration

in a vegan mousse or a delicious taste

in a cappuccino can be a particular

challenge. Thus, FrieslandCampina’s

R&D and Innovation Centres work with

customers across all disciplines to bring

them delightful products and offer

better choices.


Delicious pastries tempt consumers

with swirls of perfectly-formed cream.

While the product has to look appetising

and deliver the right texture, taste and

creamy mouthfeel, manufacturers also

look for its reliability, convenience, and


Achieving both has been a challenge

in plant-based whipping agents,

which have previously struggled with

an off-taste and poorer functionality.

With vegan consumers not prepared to

compromise on quality, development

work was needed to create a whipping

agent that would satisfy every level.

Kievit ® Vana-Monte V98 vegan whipping

agent is the result of FrieslandCampina’s

research and innovation backed by

extensive experience and expertise. For

consumers, it delivers an elevated vegan

sensory experience with a spotless

clean mouthfeel, excellent flavour

release, light aeration, and lasting

good looks. For manufacturers, on the

other hand, it promises outstanding

performance with exceptional overrun

and good acid stability. As a powder, this

ingredient also has a long shelf life and

is easy and relatively environmentally

friendly to transport and can be used in

a wide variety of applications.

Bakery and pastry manufacturers can

now treat consumers to indulgent

vegan products that score full marks for

irresistible indulgence in applications

such as Crème Chantilly, which appeal

to vegans and non-vegans alike.


Kievit ® Vana-Monte V98 is easy to use

in bakery and pastry applications, fruit

or chocolate mousse and ice cream,

enabling indulgent treats that can be

personalised with a variety of flavours

and toppings.

FrieslandCampina’s vegan whipping

agent was launched in response to

growing interest in plant-based from

mainstream consumers and to meet

a global trend that is increasingly

transferring to the bakery, ice cream and

desserts sector.

The addition of Kievit ® Vana-Monte

V98 to FrieslandCampina’s portfolio

promises a superior sensory experience,

outstanding performance, and expands

the options for vegans as well as


Besides Kievit ® Vana-Monte V98,

FrieslandCampina offers plenty of

choices for manufacturers to offer a

broader vegan portfolio, not only in

whipping agents but also fat powders

and toppings that can be used in

savoury and ice cream.


Another huge growth has also been

seen in vegan and plant-based

beverages, with oat, coconut, and

almond alternatives now in the

mainstream. Consumers want greater

diversity and choice, but the unfamiliar




and sometimes dominant taste of these

plant-based solutions have sometimes

been a deterrent. Moreover, much as

they aspire to make changes in their

diet, consumers are not prepared to

sacrifice product quality. In research,

even the most committed plant-based

fans were reluctant to relinquish the

taste of their morning cappuccino.

There are several challenges in

developing (foaming) creamers for

instant mixes, single-serve brew

systems (SSBS) and vending machines:

achieving consistent foam structure,

a superior taste profile, an excellent

balance of flavours and indulgent

mouthfeel in a versatile vegan solution

called for the best research and

development capabilities. Although

the diversity of choice was important

to consumers, the overall sense of

indulgence served as the key driver in


The FrieslandCampina portfolio

sets unprecedented standards in

vegan tea, coffee, cappuccino, latte

and hot chocolate applications. All

products have a delicious taste.

Besides delivering performance and

organoleptic properties, these (foaming)

creamers are free from HVO, non-GMO,

gluten-free and do not contain silicon

dioxide. The latest instant foaming

creamer, Kievit ® Vana-Cappa V845,

is a winning combination of vegan

and delicious, elevating plant-based

beverages to a whole new level. By

sharing its expertise, the company helps

manufacturers to get their products to

market in record time.

• Excellent foam and unprecedented

flavour with non-GMO soy. Perfect

to create that perfect instant


• Kievit ® Vana-Cappa V780

• A perfect balance of delicate

flavours for your instant beverages

• Kievit ® Vana-Blanca 45A

• Protein-free, acid-stable and

neutral flavour for your instant


• Kievit ® Vana-Cappa V845

• Superb foam and a harmony of

flavours for instant mixes



Interest in plant-based alternatives

shows no sign of slowing. As we learn

to live with COVID-19 in the long term,

consumers are keen to diversify their

diet with products they perceive to

be good for them and the planet, and

plant-based is high on their agenda.

Besides health concerns, consumers

are increasingly focused on the source

of their food and drinks and their impact

on the environment. This is furthering

interest in plant-based alternatives.

For many consumers, opting for plantbased

products is about exploring

new varieties rather than making a full

commitment to adopting a vegan diet.

With continued innovation, the choice of

products on the shelves and menus has

brought plant-based to the attention of

a wider audience.

As plant-based options continue to

expand due to more innovations in the

industry, consumers will have access to

wider dietary choices; a trend that will

continue its upward trajectory.


With vegan and plant-based fixed firmly

in consumers’ minds as a positive

choice, manufacturers need to focus on

developing more innovative and exciting

ways to deliver delicious products that

provide a full and satisfying gastronomic

experience with no compromise on

texture, flavour, or mouthfeel.

By working with partners on a peer-topeer

level, involving technical, marketing

and development disciplines from

an early stage, and through ongoing

research into consumer preferences,

FrieslandCampina helps bring end

products to the market faster and

satisfy consumer demand or delicious

end products that taste good and do

good. FBA




• Kievit ® Vana-Cappa V840

• An all-round reliable solution for

single serve systems and instant


• Kievit ® Vana-Cappa V785





A perfect take on

milk foam:

The influence of


on the foaming

properties of dairy

and plant-based


(Photo credit: WACKER)

Preparing the frothy crown of cappuccino and

latte macchiato has become an art in itself: “Latte

art”. This is the technique used by baristas -

professionals skilled in coffee making - of creating

individual pictures in the milk foam

Foamed milk is as intrinsic to cappuccino as bubbles are to

champagne. Anyone, who favours plant-based milk substitutes,

can now also enjoy a full-bodied, creamy foam. This is made

possible by cyclodextrins based on plant starch.

By Dr Ulrike Fischer-Nägele, Yvonne Haslauer

Not all milk foam is the same. In many

large cities, you can now find barista

academies, where café owners, or even

just ordinary individuals, can learn how

to make aromatic coffee along with the

perfect milky topping. Large coffee and

fast-food chains in turn have their own

training facilities and laboratories in

order to impart the necessary expertise

as regards cappuccino, latte macchiato,

etc. to their employees and to work on

optimum formulations. The milk should

be not hotter than 65 to 68C and the

steam nozzle should always sit one

to two centimetres below the milk’s

surface – these are just two of a whole

set of rules that a good barista should


Not only the sweet, creamy taste is

From left to right: Dr Ulrike Fischer-Nägele, head of Technical Service Nutrition at WACKER;

Yvonne Haslauer, process development manager of Technical Service Nutrition at WACKER.

important; so is the appearance of the

topping – our eyes evidently savour

a latte macchiato or cappuccino, too.

That’s why more and more cafés and

espresso bars are making an effort to

decorate these coffee specialties with

milk-foam images for their customers.

Professional baristas even compete in

this so-called “latte art” at international




Tested model formulations, foaming processes and foam properties: Milk powder: dairy and non-dairy milk toppings in powder form with varying fat content; milk:

ultra-high temperature (UHT) milk with varying fat content, plant-based milk substitute: (in this case almond milk with 2.5% almond content). The foam was created

either by injection of steam with a coffee maker or by using a milk frother. Different properties of the resulting foam were subsequently analysed

(Photo credit: WACKER)

(Photo credit: WACKER)

(Photo credit: WACKER)

Foam volume of different barista formulations: the

addition of 1.4% alpha-cyclodextrin (ACD) almost

doubles foaming. Maltodextrin was used as a

control. Maltodextrin only slightly increased the

overrun, due to the increase in dry matter

Foam stability with Alpha-Cyclodextrin: the diagram depicts the increase in foam stability for dairy and

non-dairy milk powder toppings, reconstituted from 4g of powder in 100g of water. The addition of alphacyclodextrin

increases foam stability even at low dosages and extends the foam half-life (time taken for the

foam volume to shrink by half) from three to 15 minutes

But what about soy, almond or oat

milk? Many consumers nowadays prefer

plant-based alternatives to cow’s milk,

either because they wish to reduce

their consumption of animal products

for ethical or sustainability reasons, or

because they are intolerant to lactoseor

milk proteins.

Although some plant-based milk

alternatives can be foamed, experienced

baristas know that it is more difficult to

produce great latte art with them. Here,

the foam stability and durability are the

deciding factors.

With alpha-cyclodextrin WACKER offers

an ingredient that promotes exactly

these properties. The Technical Service

Nutrition at WACKER used various

model formulations to examine the

influence of alpha-cyclodextrin on foam

properties such as volume, stability

and texture. The model formulations

used conventional milk and milk powder

alongside different plant-based milk

alternatives as starting materials for the


All of these milk alternatives are gaining

in popularity: market studies confirm

that the demand for soy and almond

milk is rising by around 10% per year

in the US alone. Additionally, milk

powder-based specialty products offer

particularly long shelf-life and are easy




(Photo credit: WACKER)

to formulate into compound systems.


Cyclodextrins are carbohydrates that

WACKER manufactures from plant

starch. Cyclodextrins are characterised

by their cyclic three-dimensional

structure with a hydrophobic cavity. This

cavity can trap lipophilic molecules as

“guests” – provided they have the right

size and shape. The hydrophilic outer

surface in turn ensures compatibility

with aqueous systems. This special

structure exhibited by cyclodextrins

opens up a wide range of applications.

Depending on the size of the ring, a

distinction is made between alphacyclodextrin

with six, beta-cyclodextrin

with seven and gamma-cyclodextrin

with eight glucose units. WACKER

is the only company in the world

to manufacture all three naturally

occurring cyclodextrins. They are

marketed under the following trade

names: CAVAMAX ® W6 (α-cyclodextrin),

W7 (β-cyclodextrin) and W8


Tests at WACKER’s food laboratory in

Burghausen confirmed the positive

effect of cyclodextrins. The addition of

1.4% CAVAMAX ® W6 to a milk-powder

product of medium fat content almost

doubles the volume of the resultant milk

foam, for instance.



On top of the positive influence on

foam volume, alpha-cyclodextrin has

other desirable effects: the half-life, as

experts refer to the time taken for the

foam volume to reduce by half, can be

increased considerably with the addition

of CAVAMAX ® W6 – from three to 15

minutes in the tested powder toppings.

This provides consumers with a longer

period during which the coffee-based

beverage can be served with an

attractive topping. The coffee looks good

in the cup for considerably longer.

A further benefit of the vegan additive:

A foam created with the addition of

CAVAMAX ® W6 looks more uniform and

creamier than the corresponding pure

milk foam – an effect that immediately

catches the consumer’s eye.

The explanation for the foam-enhancing

effect: Alpha-cyclodextrin has a

hydrophilic (water-attracting) exterior

and a lipophilic, i.e. fat-loving, cavity.

This lipophilic cavity can form an

inclusion complex with milk constituents

such as triglycerides. They thus control

the convergence of the liquid phase,

stabilising the foam structure. Here,

the liquid phase is the milk, which is

converted into a dispersion (gas/liquid

= foam) by the foaming process. These

stabilised barista toppings can be

savoured both on coffee-based drinks

and tea drinks such as chai latte or

bubble tea as a tasty lifestyle add-on.



Aside from the improved foam stability,

CAVAMAX ® W6 can also have a positive

impact on the taste of plant-based milk.

This sensory aspect was analysed in

a triangle test, a method described in

an ISO standard. This test involved 18

women and men separated from each

other by small, non-transparent panels

in a room with neutral lighting. They

each receive three glasses containing

a milky liquid. The professional tasters

must find out which of their three

glasses differs from the others.

The glasses contain either pure almond

milk or almond milk with 1% alphacyclodextrin.

In this triangle test 12 out

of the 18 tasters from an independent

institute succeeded in correctly

identifying the divergent sample in each

case. The tasters described the pure

almond milk as watery, nutty, bitter and

lacking in body. The term “astringent”

was also used, describing a puckering

feeling in the mouth. By comparison,

they found the almond milk with

CAVAMAX ® W6 on average to be more fullbodied

and creamier and less bitter. FBA

Dr Ulrike Fischer-Nägele heads the

A look inside the food lab

in Burghausen, Germany:

technicians use this test setup

to measure foam firmness

Technical Service Nutrition at WACKER.

Yvonne Haslauer is responsible for

process development at the Technical

Service Nutrition at WACKER.



Five keys to a

successful plant-based

milk alternative

Plant-based milk alternatives are

increasingly popular with consumers – and

increasingly complex for formulators to get

right. Technical possibilities and market

expectations are evolving side by side, with

more and more options available.

But one concern is always paramount: A food

product must appeal to consumers to be


Innovating for that target means a special

kind of partnership. Emmanuelle Moretti is

a global technical developer for NUTRALYS ®

pea protein ingredients; she collaborates

with marketers and food innovators to help

Roquette customers ensure new products

meet their production needs and marketing

objectives. That means she sees concerns on

both the technical and the communications

side of new recipe development.

“The technical developer is the voice of

the customer,” said Morretti. “We explain to

team leaders and food scientists what our

customers want.”

That means much of Moretti's time is spent

at tastings with food creators – uncovering

possibilities, developing new concepts and

gathering feedback based on marketing and

technical concerns.

If one is developing a plant-based milk

alternative, here are five attributes she said

one will need to focus on:




Consumers’ tastes and preferences are paramount

in creating food alternatives

1. Does your product’s taste suit your

consumer? For food products, good

taste is always key – but definitions of

"good" may differ from region to region

and market to market. For example,

consumers in Japan may appreciate

a milk alternative that tastes like its

ingredients – oat flavour from oat milk,

soy from soy milk, and so on. North

Americans are more likely to want their

plant-based milk products to resemble

cow's milk, with a less vegetal taste. But

as more consumers are exposed to new

tastes, preferences can change.

2. Does your product’s texture suit

your consumer? Most milk buyers want

a product they can drink by the glass; it

needs to feel pleasant in the mouth. But

preferences here vary by the market,

too, with North American consumers

typically wanting a creamier mouthfeel

while Europeans prefer milk alternatives

to be less viscous.

3. Do your ingredients suit your

process? In the global market,

processes like UHT are often used to

increase milk alternatives' shelf life. If

that's part of your process, you'll need

to ensure your ingredients are stable for


4. What health and nutritional claims

matter to your consumer? Better

health is a key factor in consumer

choices to buy plant-based milk

alternatives – but the specific claims

you’ll make for your product may vary.

Claims you’d like to make are a key factor

in your recipe and choice of ingredients.

5. What functions and behaviours

are important to your consumer?

Drinking a milk alternative out of a glass

is one standard – but that’s not the only

way to consume milk. So-called “barista”

products, made for use in coffeeshop

environments, are a recent focus in

the industry. They require a different

functionality – like the ability to foam in

café equipment and stay stable in coffee

– that other milk alternatives may not.

The way consumers use your product

will determine how it’s formulated.

The development of new products can be

challenging. Some companies are expanding

into plant-based foods for the first time and

need help understanding how the market

works and who the players are; others know

from the outset what their new product must

achieve, but need a deeper knowledge of

ingredients like NUTRALYS ® plant protein

to develop recipes and processes that work


That’s why Roquette teams work collaboratively

– one will have confidential access to the help

one needs, whether it is technical, nutritional or

marketing oriented. FBA

This article was first published on Roquette’s




Extending shelf life of “filled”

chocolate and hybrid

confections amidst

affordable luxury and

e-commerce trend

Since the COVID-19 outbreak,

consumers are increasingly opting

for affordable indulgences to satisfy

cravings and relieve stress. Premium

chocolate and hybrid confections are

considered affordable indulgences. As

lockdowns became the new normal,

many consumers shifted toward

online shopping, leading to a surge in

e-commerce. Digital transformation

has also been accelerated, which

included buying premium chocolate

online, posing new challenges for


By Nikesh Hindocha, regional director of SEA and Chocolate &

Confectionery Lead for Asia, AAK

Many premium indulgences like pralines, truffles and hybrid

confections contain fillings. According to an AAK consumer survey

in 2018, three out of four consumers chose a type of filling for their

“perfect chocolate”. Therefore, the filling fats must deliver

not only a delicious taste but also an appealing texture

with a steep meltdown that is traditionally obtained by



When producing pralines and other filled

confectionery products, one of the ingredients that

needs special attention is the filling fat solution as it




comprises around 30% of the filling. The

fat chosen has a far-reaching impact on

the processing and sensory quality of

the pralines, not to mention storage and

shelf life. The appeal of the final product

depends upon it.

Fat bloom is often the main shelf-life

limitation concerning filled products,

which can be caused by fat migration

from the filling to the surrounding

chocolate layer. The migration process is

challenging to avoid because the filling

often contains more liquid fat than the


In addition, fluctuating temperatures

accelerate chocolate bloom issues.

Particularly in warm climates,

manufacturers struggle with heatinduced

fat crystal transformation as the

fat separates and rises to the surface,

negatively affecting appearance and





During hard times, consumers may

consider buying less chocolate. But

when it comes to indulging themselves,

they want to have a quality sweet

treat where each bite is worth every

cent. Consumers seek exciting, new

experiences and have a strong desire

for high-quality products. Thus, sweet

treats must deliver not only a unique

sensory experience but also visual

appeal, with a perfect gloss in beautiful



Fat bloom on chocolate is a major

problem for the confectionery industry

since the unappealing appearance

and negative sensory effects lead to

rejection by customers. The presence of

fat bloom on chocolate confectionery

is usually connected to the migration

of liquid fat due to the difference in

composition between fillings, cocoa

butter and ingredient such as nuts.

Bloom formation in chocolate

confectionery is also influenced

by several other factors such as

processing, delivery process, storage

and recipe, including the fat percentage

in the cocoa powder in chocolate


Plant-based oils and fats can,

amongst others, be used to modify the

chocolate’s sensory properties and/

or extend the shelf life. It is also used

to offer important raw material costs

savings for the chocolate manufacturer

without affecting the properties of the

end product.


These considerations have created a

growing role for the bloom-retarding

filling fat in a wide range of soft



chocolate fillings, such as nuts, and

also included more daring innovations

containing crunch, fruit chunks and

liqueurs. Other application areas include

bar and biscuit fillings.

According to AAK Consumer Survey,

nuts is by far the most popular filling,

with more than half of all consumers

preferring various types of nuts in their

chocolate. This is also backed up by

data from Mintel GNPD that nut is a

popular subgroup ingredient used in

confectionery products (2016-2020).

Nonetheless, where nuts are involved,

rapid bloom formation on the chocolate

coating is inevitable, compromising

praline shelf life as a result. Although

the pralines are still safe to eat, nut

oil migration into the coating causes

a loss of visual appeal, which most

consumers find unacceptable. For the

manufacturer, that brings a high level of

returns and creates a negative impact

on consumer loyalty to the brand.

Instead of trying to hinder migration,

the most recent filling fat product

development has focused on gaining

control over migration effects.

temperatures are still among the biggest

hurdles to overcome when maintaining

the quality of chocolate confectionery

over time.



In the chocolate labs at AAK,

CHOCOFILL BR has been tested in

pralines with nut fillings. The results

showed that even after 12 months’

storage at 18°C, the pralines were just

as fresh and appealing as on the day

they were made – proof of a high nut

tolerance. A similar praline made with

a standard hydrogenated filling fat,

however, was covered with an unsightly

layer of white surface bloom.

While it can be expected that bloom

will develop faster at a higher storage

temperature, CHOCOFILL BR can be

relied upon to deliver the best shelf-life

performance compared with standard

alternatives. In many cases, pralines

gain a shelf life twice as long as before.

Extended praline shelf life is not only

about good looks: chocolate coatings

also keep their smoothness and snap,

while fillings maintain their indulgent

texture and flavour release.


Increasingly health-conscious

consumers want food that makes them

feel good, have fewer additives and are

made with quality ingredients.

Rising consumer demand for

confectionery with an improved

nutritional profile and more premium

quality presents a whole new set of

formulation challenges. Here, again, the

choice of filling fat defines the sensory

and functional success of the final


The nutritional aspect of confectionery

has led manufacturers to search for

additional functional plant-based oils and

fats that are not only free from transfatty

acids, but also contain additional

health claims like being sources of

Omega 3 and DHA. Since the outbreak

of COVID-19, consumers are increasingly

aware of the nutritional needs from their

daily food intake, bringing significant

market growth and new opportunities

for innovative, functional and nutritional

sweet treats. FBA

Confectionery fillings need to have the

right hardness, consistency, meltdown

properties and flavour release. AAK

has spent years working with such

properties in chocolate labs, building up

an extensive knowledge of how different

fats work in combination and presence

of other ingredients. Nuts and nut oils, in

particular, require special attention.

It is also important to consider the

confectionery processing equipment

that confectioners use, and address

questions like “Which filling fats provide

optimum processing efficiency?” or

“How do fats react under varying

storage conditions?”

However, high and fluctuating




Serving up sustainable dairy and

dairy alternative beverages

Changing dietary needs and plant-based innovations have greatly

altered the dairy industry, resulting in a broad spectrum of consumers

with different demands across various demographics. Lee Jie Ying,

senior strategic marketing manager of Beverages at Kerry Asia Pacific,

Middle East & Africa, writes on the diversity of the dairy market.

The dairy landscape is fast evolving to keep

pace with consumers’ growing demand for more

sustainable, healthier options.

When it comes to beverages, a Euromonitor

report reveals that in 2020, Asia Pacific, Middle

East and Africa (APMEA) constituted 50% of the

global dairy beverages retail volume sales, with

consumers citing protein, bone and digestive

health among the benefits of consuming dairy.

But while dairy consumption remains high, it

has led to rising interest in non-dairy beverage

choices − 60% of dairy alternative value sales

come from the APMEA region, with China,

Thailand and Australia taking the lead in both

dairy and non-dairy drinks. Among F&B product

launches, we see a 21% annual growth in products

with plant protein claims.

What is driving this shift? The pandemic has

compelled consumers to rethink their diet. More

than ever, they want nutrition, value, and added

ingredients that support wellbeing. Health is nonnegotiable.

Add to that, more than half of

global consumers consider

plant-based milk as highly

nutritious. And while plantbased

milk is not new to the

region – soy has long been a

staple – oat milk is gaining ground as

the dairy alternative to watch as it scores high as

a sustainable plant base that delivers on taste,



nutrition and environmental objectives.

Not only is oat milk perceived to be more

nourishing, it complements the flavour

of coffee and is able to mimic the rich

mouthfeel of dairy milk.

Kerry’s recent proprietary research

reveals that 55% of Thai consumers

like oat milk as a ready-to-drink, 41%

of Australians enjoy oat milk with their

tea and coffee, and 10% of Japanese

are now drinking oat milk up to three

times a week. Until recently, about a

year or two ago, oat milk did not exist

in the Japanese market. However, the

uptake in non-dairy beverages should

come as no surprise, given that 85% of

the population in the region are lactose

intolerant and seek non-dairy options

that can be easily adapted into their


Increasingly too, as people make

healthier choices, they are more willing

to try new types of foods; as a result,

we see the emergence of flexitarian

consumers who regularly enjoy both

animal- and plant-based food and


potential for plant-based beverage

options in APMEA.

But while the landscape is dynamic for

both dairy and dairy alternatives, one

thing is constant. In a study by Innova on

the science of beverages, taste – at 48%

− remains the number one factor behind

the buyer’s decision. Price point (47%)

and health (40%) were next.

Interestingly, ‘deliciousness’ is not a one

taste fits all. A Kerry study of consumer

preferences in China, Australia, India,

Thailand and Japan, reveals that buttery

with a hint of vanilla is the preferred dairy

taste in Japan and Australia. On the other

hand, consumers in India and China like a

robust, cow-fresh flavour, while in Korea

and Thailand, they enjoy thin and less

creamy dairy.

The challenge for plant-based beverage

innovation typically centres around the

taste, texture, nutrition, appearance and

product stability.

Only when these are addressed can brands

deliver a product consumers would love.

About 30% of those surveyed in the region

say that most current dairy alternatives

do not match up to the taste and texture

of regular animal dairy. A balanced flavour

profile, mouthfeel, no off-flavours and

minimal aftertaste all matter to consumers.

Today, people view healthy living in a much

broader context. Sustainable ingredients that

support nutrition and customised wellness

are fundamental requisites. To win and retain

consumers, food and beverage brands need

to create products that meet market needs,

align their brand purpose with their products

and commit to supporting communities and

the planet. FBA

For more information, visit explore.kerry.


Then, there is the generation of young

consumers — millennials and Gen Z —

who expect more from their beverages.

Drawn to bold, new flavour offerings,

they look for drinks that boost energy

and wellness to help them keep up

with their busy, active lifestyles. And

as a generation of environmental

advocates, ethical, sustainable

production influences what they choose

to consume.

What all this points to is a tremendous




Andre Menezes, co-founder and chief operating officer of Next Gen

Green & Gastronomy:

How TiNDLE elevates

protein alternatives to

the next level

Food alternatives are here, and they are here to

stay – that much is certain. With an increased

awareness in the realities of the meat industry, and

its impact on the environment, a rising number of

consumers all over the world are opting for plantbased

alternatives. Next Gen is tapping in this

potential, starting in Asia, where there is not only

a growing demand for plant-proteins, but also a

diverse cuisine landscape – generating a unique

gastronomical experience.

Taste, cost, texture – these are but

a few of the factors that consumers

think about when considering protein

alternatives. With considerable

developments in the alternative food

market over the years, consumers can

now also include choice in their list.

More than ever, companies are cooking

up exciting new meat alternatives to

satisfy discerning tastebuds not only

across the world, but specific to certain


Next Gen, a Singapore start-up

specialising in the production of

plant-based chicken alternatives, is no

exception. The company’s trademark

product, TiNDLE, is a plant-based

protein boasting a similar taste, aroma,

and texture as chicken. The meat

alternative was formulated together with

chefs, for chefs, as TiNDLE could easily

be used in various dishes and cuisines.

Furthermore, the product also offers

several health benefits, having met the

nutritional guidelines for the Healthier

Choice Symbol by Singapore’s Health

Promotion Board owing to its lower

sodium and saturated fat content, even

as compared to its other, plant-based

meat alternatives.



Recently, the company has expanded its

TiNDLE product offering to Hong Kong

and Macau, China in its bid to not only

cater to the Asian palate, but to also

further understand the consumer trends

driving the alternative meat market.

The cities were chosen for their unique,

cosmopolitan identity within the larger

Asia Pacific market.

“Each city was selected with a global,

urban demographic in mind. Hong

Kong is one of Asia’s great food and

cultural hubs. Macau’s popularity

with tourists was a key consideration,

especially coming from Mainland China,

with some 40 million tourists in 2019.

As for Kuala Lumpur, its reputation

for offering a variety in multi-ethnic

delicacies secured the deal,” remarked

Andre Menezes, co-founder and chief

operating officer of Next Gen.



Having secured a foothold in these

Asia’s diverse culinary landscape

makes it the perfect site for expanding

the plant-based protein market

global cities, Next Gen is looking

forward to elevating the alternative

meat experience. This further bolstered

Next Gen’s partnership with Classic

Fine Foods, a fine food specialist who

has helped distribute its products in

Singapore, and will continue to do so

for the three cities. Classic Fine Foods

would bring to this project its market

understanding and knowledge, as well

as its knowledge of consumer trends.

Classic Fine Foods’ understanding of

fine foods would also further elevate the

use of plant-based proteins, as it aims

to incorporate TiNDLE into fine dining.

Already, the company’s in-house chefs

are working closely with restaurant

owners, creating menus with TiNDLE

across the cuisine spectrum.

The introduction of plant-based

proteins could thus provide a refreshing

gastronomical experience. Menezes, for

one, is enthusiastic about introducing

consumers to a healthier, greener

alternative: “Plant-based foods have

been long associated with compromising

on authentic meat experience. We

believe, however, that there is no

dichotomy and that we can create a

better future, without compromising any


“Having a product that delivers what

chefs are looking for, we believe that

the culinary world can embrace plantbased

foods and create a completely

new world of gastronomic experiences.

Great chefs create mind blowing dining

experiences with the best ingredients in

innovative ways. Innovative plant-based

foods add another layer of possibilities to

this space, and their creations influence

the entire industry on a much broader


With all these developments, Next Gen is

another step closer to achieving its goal

of creating healthier, sustainable meat

alternatives that do not compromise

on taste and experience. The growing

demand for plant-based proteins in Asia

would also certainly play a big part in the

consumption of their products, changing

the landscape of the meat industry to

accommodate both the traditional and

the sustainable.

“Statistically speaking, the demand

for plant-based products looks good

from a regional perspective. According

to DuPont N&B 1 , demand for plantbased

products in Asia will surge over

200% in the next five years. 78% of

APAC consumers say that plant-based

meat alternatives are here to stay, and

consumption will continue to grow.

“Similar to other transformations we’ve

seen over time across many industries,

the meat industry will continue to

transform and various options will coexist,”

concluded Menezes. FBA








A better pill to swallow:

DSM’s Products with Purpose delivers

customised nutraceutical solutions

As health and wellness literacy continues to grow amongst

consumers, brands are looking for innovative solutions and

products that can meet their multi-faceted demands. DSM’s new

Products with Purpose campaign seeks to cover these demands in a

world of changing nutritional needs.

Under DSM’s Products with Purpose, innovative solutions are created and

FOOD customised & BEVERAGE for consumers ASIA AUGUST seeking / SEPTEMBER personalised 2021 nutritional needs


With the present COVID-19 pandemic

situation and growing awareness toward

health and wellness, consumers are,

more than ever, focussing on improving

their well-being. Besides shifting toward

healthier and cleaner food options, they

are also looking for ways to supplement

their physical and mental shape.

To that end, DSM has launched a new

campaign, Products with Purpose,

to meet these needs. The initiative

will see DSM combining its expertise

and insights in human nutrition and

market demands with their purpose-led

innovations. Through this model, DSM

would enable its customers to formulate

products to meet today’s nutritional

demands, tackling issues including, but

not limited to: immune health, food and

beverage solutions, supplements, infant

nutrition, medical nutrition, as well as


Prashant Pradhan, director of General

Nutrition at DSM, noted: “We saw

an opportunity to listen to what our

customers and their consumers were

looking for, and to mindfully innovate

products that best served their needs

in this climate. We understand the role

nutrition plays in today’s ever-changing

world, and we endeavour to create

products that help our planet’s growing

population stay healthy and ready to

meet whatever challenge life provides.”



Thus far, the Products with Purpose

initiative has launched innovative

solutions, including: ampli-D, a vitamin

D supplement that aims to not only

provide an immunity boost but also

to promote mental well-being; premixed

food and beverage products

that could be incorporated easily into

meals and provide benefits ranging

from muscle support and even skin

health; and medical nutrition that help

patients alleviate side effects of medical

treatments like chemotherapy, and

improve their bone and immune health


“We are able to completely create

customised solutions that are marketready

and shelf-stable. We innovate with

our customers in mind, whether they

are looking for easy-to-prepare lifestyle

products that boost energy, vision, skin

health and immunity; or need-targeted

medical-centric solutions that alleviate

the ailments in old age or those living

with cancer,” explained Pradhan.

“DSM possesses one of the broadest

arrays of products, but also the

expertise to design, build and produce

them. This includes products such as

EPA and DHA from sustainable marine

sources or microbial fermentation;

Human milk oligosaccharides (HMOs)

that support both immune and cognitive

development due to the rebalancing

of the gut microbiome; and Nutritional

Lipids, which includes DSM’s portfolio

of market-leading products in fish-

and algae-sourced omega-3s, and

arachidonic acid (ARA),” Pradhan added.



The flexibility afforded by the initiative

also allows for both large and small

enterprises to participate. With the

DSM’s experience and expertise in

nutritive innovations, they are able to

cater to wide spectrum of needs, from

companies that are just starting out, to

those who might be looking to further

expand their current product line-up

or are looking for a higher degree of

customisation. More than that, DSM’s

commitment to sustainable practices

also indicate that their innovations and

solutions are developed with the UN’s

Sustainable Development Goals in mind.

Referring to FORTARO ® , a dietary

supplement brand that includes

ampli-D, as well as ready-to-go

premixes which DSM has been focussing

on in the past six months, Pradhan

further espoused on the efficient

and personable aspects of the new

campaign. Furthermore, with these offthe-shelf

brands and products, smaller

customers would be able to procure

items at a much shorter lead time while

providing fortification solutions that help

speed to market rollouts.

Pradhan concluded: “In the past,

we were focused on end-to-end

customisable solutions, which may not

be approachable to some customers

that are just getting into the industry or

are new to expanding into F&B solutions.

This strategy allows them to take out

much of the guesswork when deciding

what nutrients to blend, while still having

our support for testing of stability of

nutrients, guaranteeing shelf life and

ensuring nutritional claims are met.” FBA

Prashant Pradhan, director of General Nutrition at DSM




Advance, Accelerate, Access:

Singapore, the innovation hub

gateway to feeding Asia and the world

In recent years, Singapore has established itself as the premier destination for

innovation food solutions, ranging from alternative protein research to groundbreaking

agriculture systems. Damian Chan, executive vice-president for Singapore

Economic Development Board, shares more on Singapore’s track towards becoming

the global hub for sustainable agri-food solutions.

The Singapore Economic Development Board (EDB) hosted a workshop at Future Food-Tech Alternative Proteins on

‘Scaling up Alternative Proteins in Asia”, why is it important and timely to think about Asia?

Damian Chan: It is indeed an opportune time to think about Asia. As the fastest growing region, Asia’s population

will be 250 million larger by 2030. Total spending on food will double from US$4tn in 2019 to over

US$8tn by 2030. These numbers imply a total annual investment requirement of US$290bn in

2030 which will unlock market growth of around 7% per year.

Asia is also urbanising faster than any other region and by 2030, 65% of the world’s

middle-class population will reside in Asia. Consumer preferences are therefore shifting.

The growing middle class and its rising purchasing power will drive up consumption

and demand for high-value animal protein. As consumers look for more nutritious and

tastier food options, there will be shifts from carbohydrate-reliant to protein-heavy

diets. That is an opportunity the alternative protein industry can help address, and we are

already observing investments in Asia catering to the demand. Beyond Meat have decided

to establish their manufacturing facility in China, Eat Just, Inc is establishing their largest

protein isolate facility globally in Singapore, and Oatly has formed a partnership with Yeo Hiap

Seng to build a manufacturing facility in Singapore.

Asia is such a diverse region, what are some key challenges you foresee

hindering the ability to meet such a demand growth?

Chan: There are several key challenges that need to be addressed.

For starters, there are a lack of infrastructure investments and clear

policy frameworks to support the introduction of new technologies

across the food and agricultural ecosystems. Asia’s diversity of

countries, in terms of differences in regulatory systems, levels

of economic development and culture, currencies and dietary

preferences, fragmented production and supply chains, also

makes it difficult for a single standard solution to work. In

that regard, innovations and marketing strategies require

customisation to meet the unique needs of Asia. As an

example, Asians have been eating vegetarian products for

some time through different forms. Thus, different marketing

and product strategies will likely be required to raise the

awareness on the differentiation and benefits of alternative



Mr Damian Chan serves as the executive

vice-president of the Singapore Economic

Development Board


In this context, Singapore is a good

location to identify like-minded partners,

design products to local preferences,

safeguard intellectual property, scale

technology-intensive infrastructure,

and launch dedicated go-to-market


There has been a lot of media

coverage on Singapore gradually

becoming the leading hub for agrifood

technology and innovation, why

is this so?

Chan: As a resource-constrained

urban city-state, global concerns on

food resilience are more critical for us.

However, advancements in technology

are rapidly changing the resources

required to increase production efficiency

– we can now hope to produce more with

less. In that regard, we announced our

“30 by 30” vision, whereby we aim to have

30% of Singapore’s nutritional needs be

produced locally by 2030, up from less

than 10% today.

To fulfil this vision, various government

agencies are working closely together

to ensure Singapore has the right

infrastructure and technology in place,

while also creating a conducive economic

environment that supports innovators

and enterprises. I believe it is Singapore’s

openness and the fundamental ease of

doing business here that have led many

companies to choose Singapore as their


What is EDB’s role in supporting

this vision? How would you describe

Singapore’s strategy and approach

for the agri-food industry?

Chan: EDB partners with global leaders

to help create jobs and contribute

towards the development of new

technologies and know-how as we build

up the agri-food industry in Singapore.

This contributes not only to Singapore’s

goal in food security, it also helps us stay

ahead of the curve in understanding

novel technologies to build a healthy

and resilient food system. Our ambition

is for Singapore to be the global hub for

companies to develop sustainable agrifood

solutions and be able to scale and

grow beyond Singapore’s shores.

Singapore seeks to constantly improve

what we can offer. Together with industry

partners, the push can be described as

the three ‘As” of Agri-food – Advance,

Accelerate, and Access.

In 2019, Singapore announced the setting

up of the Singapore Institute of Food and

Biotechnology Innovation (or SIFBI) at

the Agency for Science, Technology and

Research (or A*STAR). Through driving

innovation in novel foods and ingredients,

the aim is to boost local produce

capabilities, and satisfy global demand

for safer, healthier and more sustainable


Examples include Perfect Day who

established a joint bioanalytics R&D lab

with A*STAR. &ever who in addition to

setting up a fully automated indoor farm

producing 500 tons of fresh produce

annually, will also set up its Global R&D

Centre and work with A*STAR and local

academic institutes to explore research

collaborations. Bühler and Givaudan who

recently launched their joint innovation

centre dedicated to plant-based food.

Our local start-ups are also rising to

the occasion and are becoming serious

global players. Shiok Meats is allocating

a portion of its $12.6m Series A funding

to building a commercial pilot plant,

TurtleTree Labs spun off TurtleTree

Scientific to focus on food grade growth

factors that will support the global cellular

agriculture industry, and Sustenir has

launched indoor vertical farms in Hong

Kong and Malaysia, on top of scaling up

its farm in Singapore.

Agri-food is a nascent industry, with

many new innovations and products.

Singapore is assisting companies by

building the right environment to get

started, pilot new innovations and explore

new areas of collaboration. The Food

Tech Innovation Centre is being set up

by Temasek and the Agency for Science,

Technology, and Research (A*STAR) to

accelerate the commercialization of food

technologies by investing in food tech

start-ups based in Singapore and Asia.

Among other things, the centre will focus

on the production of plant-based proteins

and precision fermentation, and will assist

companies in pilot batch production

before products can be launched


The ability to develop and commercialise

new products is complemented with

a safe, trusted and well-connected

environment, with free access to the

regional and global markets. COVID-19

has brought to the fore the importance of

access and supply chain resilience. As an

example, SATS and Country Foods have

started building capabilities to position

themselves as a ‘one-stop’ platform

supporting companies from downstream

processing to distribution, not just in

Singapore but the region.

Which recent developments or

advancements in technology

for plant-based, cell-based and

fermentation solutions do you think

are most exciting and relevant for the

Asia market?

Chan: With the growth trajectory for

animal protein in Asia over the next

decade, developments across all

alternative protein modalities are equally

important to monitor. What will be

interesting to watch is how companies

will adapt the products to suit local taste

and form factor preferences, scale the

production capacity in an efficient manner,

and deploy the right go-to-market

strategies. FBA

This interview was originally published on

Future Food-Tech’s website.





Food safety for nuts

How does food safety apply to nuts? In this article, we look at the regulatory

update on food safety in the tree nut industry — from risk assessment to

validations, and review current pasteurisation technologies.

By Dr Cameon Ivarsson, co-founder & COO, Napasol AG

Food safety is a top concern for health

agencies and retailers in the food

industry as it is costly when there are

product recalls and food borne illness

outbreaks. For tree nuts, which are

promoted as being highly nutritious with

natural health benefits, these concerns

are particularly relevant. Environmental

contaminants including pathogenic

microorganisms E. Coli, listeria, and

salmonella can be found on nuts. The

pathogens survive very well on raw nuts,

from the harvest in the orchard through

processing and into stores and pantries

for the duration of their long shelf life.

A retail survey conducted between

2015 and 2017 in US supermarkets

on cashew, walnut, hazelnut and

macadamia showed a prevalence level

0.5% to 5% salmonella positive samples

in consumer packs.

The contaminants, which in nuts are

sparsely distributed and present at

low levels, are nonetheless dangerous

and can cause serious diseases.

Because of the sporadic nature of this

contamination, sampling programmes

are inadequate to ensure product safety

as only information about the status

of the sample is provided and not for

the remaining product in the lot. A

validated pasteurisation process is the

only effective preventive control for



salmonella as it eliminates any pathogen

in the entire load. Several pasteurisation

technologies specifically adapted to

nuts are available on the market.





Nuts are processed at harvest

Process Reduction Sensory

PPO Propylene Oxide 51°C 4 hours * Dry >5log Raw

Blanching 88°C 2 Wet >5log Peeled

Oil roasting 127°C 2 Dry >5log Roasted

Dry Roasting 148°C 9 Dry 4log Roasted

Ambient pressure

steam/moist air

Napasol dry saturated


100°C Wet 4log Raw

88°C 9 Dry >5log Raw

Table 1: Summary of treatment parameters for validated pasteurisation processes for almonds.

Source: Almond Board of California for blanching, roasting and PPO. Propylene oxide is a chemical

compound widely used in the US but is not permitted in the European Union. PPO requires four

hours of treatment and two- to four-days of ventilation*. Ambient pressure steam and moist air

treatment processes have been validated for a 4-log reduction but the time parameters have not

been published. Napasol’s dry saturated steam process delivers a 5-log reduction, maintaining the

raw characteristics of the nuts without the need for drying



and shipped to consumer markets

throughout the year. Major producing

countries, such as Africa, Australia

and the US, ship large portions of

their yearly production to destinations

around the world. Disruption to the

supply chain is extremely costly when

positive salmonella samples are found.

Far-reaching consequences include

the costs for holding and testing for

positive release procedures before

shipping, rejection of containers at ports

of destination, delivery delays, additional

regulatory scrutiny, and damage to

the reputation of the product category

and the brand. Considering these risks

there is no excuse for not implementing

preventive controls.

In the US, mandatory measures have

been in place for pasteurising almonds

since 2007. Between 2017 and 2019,

the U.S. Food and Drug Administration

published data on risk assessments

that were conducted for a basket of

tree nuts: almonds, walnuts, pistachios

and pecans. In the studies, the risk

of illness per serving per year was

estimated based on prevalence data

and consumption patterns. The level

of preventive control necessary to

reduce the risk to an acceptable

level was modelled. For instance, the

simulation showed that a 10’000-fold

(4-log) reduction of salmonella would

be necessary to reach that goal. The

assessment further modelled the

increase in the level of risk associated

with an adverse event such as a wet

crop or processing delay for almonds,

pistachios, and pecans. In such a case,

a 100’000-fold (5-log) reduction would

be necessary to reach an acceptable

risk level. This 4-log to 5-log reduction

performance on raw nuts is not always

achievable with the current technologies

in the market.

Pasteurisation is the only preventive

control for salmonella. Most

pasteurisation methods are based

Log Reduction of E. faecium cfu/g












Macadamia Style 1

Validation Performance in Pasteurized Tree Nuts

Macadamia Style 4

Macadamia Style 7

Graph 1: Validation data for macadamias, almonds, walnuts and cashews samples pasteurized at 15

different pasteurisation plants. The plants were validated for whole nuts and nut pieces. Each data point

corresponds to the reduction in enterococcus faecium (a salmonella surrogate approved for in-plant

validations) in a nut sample inoculated to levels up to 100’000’000cfu/g (8log). In all cases, the reduction

is superior to 100’000 fold (5log) and is obtained at temperatures below 90°C, with between six- and nineminutes

pasteurisation times specific to each nut

Graph 2: The plot of chamber pressure and product temperature during the Napasol saturated steam

pasteurisation process. Records are from a 6-bin Napasol pasteurisation line with a load of 4800 kg of

walnuts. Walnuts are loaded in bulk bins of 800kg each. Red: chamber pressure. As steam is injected

in the chamber, pressure rises from near-absolute vacuum (-0.950 bar) to -0.350 bar. Green: product

temperature. Product temperature rises as the injected steam penetrates the load until the pasteurisation

temperature of 88°C is reached. Following nine minutes of pasteurisation, the vacuum removes any residual

steam and cools down the product. The pasteurisation ends with filtered air released into the chamber until

ambient pressure is reached


Walnuts Halves &Pieces

Whole Cashews

Diced Cashews




Image 1: A 2-bin Napasol pasteurisation line. On the left

is the preheat chamber in the middle the pasteurisation

chamber. On the right is the cooling platform. Auxiliary

systems are laid out on a mezzanine platform.

Photo credit: Sunshine Foods, China

the Napasol pasteurisation process.

In the pasteuriser, a deep vacuum is

used to remove all air from the load

and chamber. High pressure steam is

introduced in the chamber and spreads

evenly into the load, raising the product

temperature. Once the pasteurisation

temperature is reached, saturated

steam conditions are maintained by

controlling the pressure.

The Napasol pasteurisation lines

consist of three sections: preheating,

pasteurisation and cooling (Figure 1).

Each section is modular and can be

built on a 1-bin footprint for smaller

processors, up to a 6-bin footprint for

larger throughputs. Figure 1 shows a

3-bin unit configuration. The product

is loaded into the stainless steel bins

and moves automatically through the

sections of the line without any scuffing,

breakage or dust.

Figure 1: Napasol 3-bin pasteurisation plant layout drawing. From left to right: the preheat platform, the pasteuriser

and the cooling platform. Bins are loaded on the raw room side of the preheat platform and automatically move

through the line until they are removed after cooling on the clean room side. This plant delivers 3 tons/hr of

pasteurised cooled nuts to the packing line

on thermal treatments, in which the

heat denatures enzymes that insure

vital metabolic functions. Different

thermal pasteurisation technologies

have evolved from existing continuous

processes such as roasting and

blanching. In the first case, moisture

is added to the hot air, whereas in

the second wet steam is applied

followed by a drying step to remove

the added moisture. However, Napasol

has developed a dry saturated steam

process which combines vacuum and

steam to achieve a highly effective

reduction without needing a drying step

(Table 1).


Nuts are transformed in continuous

pasteurisation processes particularly at

higher temperatures or with wet steam,

the added moisture results in colour or

flavour change and skin lifting. Unlike

continuous processes where wet steam

is applied at ambient pressure, Napasol

pasteurisers run batches through a

chamber where the pressure can be

controlled. Dry saturated steam is

applied at relatively low temperatures in

a partial vacuum maintaining the nuts‘

colour, texture, and flavour.

Napasol has established the superior

performance of this dry saturated steam

vacuum process for the pasteurisation

of nuts with lines validated for 5-log

reduction in plants around the world.

Validation data is shown for several nuts

and nut sizes in Graph 1.

Seen in Graph 2 is the pressure and

temperature parameters applied in

Image 1 shows an overview of a 2-bin

Napasol pasteuriser. Preheating, cooling

fans and other auxiliary systems were

placed on a mezzanine above the

pasteurisation line to minimize the

plant‘s footprint.

Nuts are frequently consumed raw and

a suitable pasteurisation process that

maintains the colour, flavour and bite of

the product is desired. Adapting existing

technologies such as roasting as a kill

step frequently requires over roasting

the product in order to achieve validated

pasteurisation parameters. Continuous

wet steam processes necessitate

a drying step to remove the added

moisture. This is not required with the

Napasol dry saturated steam process

which delivers a higher level of food

safety while maintaining the qualities

of the raw nuts. Trading nuts without

a pasteurisation step carries inherent

risks associated with environmental

contaminants. Pasteurisation guarantees

market access and ensures a supply of safe

nuts for the consumers. FBA



A new Krones line

for Händlmaier’s

mustard production

The Regensburg-based company

Luise Händlmaier GmbH is, above all,

renowned for its sweet homemade

mustard that has fans all over the world,

not just in Bavaria, Germany. Since the

popularity of Händlmaier’s mustards,

sauces and dressings just kept on

growing, the mustard and delicatessen

manufacturer decided upon a significant

investment initiative for its production

facility in Regensburg’s Haslbach

industrial estate in 2018. This includes

a new state-of-the-art turnkey line for

making mustard and sauce. Händlmaier

found the right partner for this project

more or less on their doorstep: the

complete-system vendor Krones from

Neutraubling, only 15 kilometres away.



Cooperation between the two

tradition-steeped companies from the

Regensburg region is nothing new.

Händlmaier has, for decades, been

using individual Krones machines for

its mustard and sauce production. The

company has now for the first time

placed a major order with the completesystem

vendor from Neutraubling: a new

turnkey production line rated at 12,000

containers per hour will start operation

at Händlmaier in the spring of 2021. It

is only the filler that will be supplied by

a third party because corresponding

machines from Krones usually handle

only beverages and liquid food but no

products with a higher viscosity like

mustard. Krones’ scope of supply starts

directly downstream of the filler. When

products are hot-filled, the disposable

jars are first of all cooled down, and

then a drier removes any condensation

water. After that, the jars are dressed

in a Krones labeller and checked for

correct closure and label position by

two inspection systems. Finally, Krones

machines featuring the latest state of

the art pack the individual jars in trays or

cartons and palletise the finished packs.

Franz Wunderlich, who heads the

tradition-steeped Händlmaier company

in the fourth generation, explained the

Händlmaier has for decades been using

individual Krones machines for its mustard

and sauce production

reasons why the client opted for Krones

kit: “We’ve appreciated Krones’ special

expertise in process engineering and

filling and packaging technology for

years now. Professional excellence

and utmost reliability are the salient

characteristics of our collaboration. We

are certain that the Krones systems

will help us achieve the market growth

we’ve targeted in the mustard, sauce

and dressing categories. An additional

bonus is, of course, that our two

companies are located so close together

in the Regensburg district. Everything is

simply spot-on.” FBA

(Photo credit: Luise Händlmaier GmbH)




The future potential of

process control systems

Thanks to developments such as Industry 4.0, increasing digitisation, and the

development of the cloud, together with improvements in process control and

communication technology, it is easier than ever for equipment manufacturers

to offer remote assistance and monitoring. The restrictions on travel and faceto-face

working imposed by the coronavirus pandemic highlighted the benefits

of remote commissioning to companies, many of whom are now looking to

extract the most benefit from this technology.

By Matt Hale

HRS Heat Exchangers now offers

remote telemetry and control options

for all applicable products and systems,

using class-leading technology from

both Siemens and Allen-Bradley

Products. Both companies are well

established in the sector: Allen-Bradley

developed the original programmable

logic controller (PLC) in the 1970s, while

Siemens have been involved in the

steering group for Industry 4.0 since

the term was first coined at the 2011

Hannover Fair.

and Human Machine Interface (HMI)

solutions, as well as programming tools

and advanced software applications.

We utilise a combination of PLCs and

graphic terminals to provide easy to use,

reliable controls for human-machine

interface operation.

HRS also utilises a standard suite of

bespoke software which has been

developed in-house to monitor and

control key parameters such as material

levels, flow rates and density, as well

as aspects such as valve position,

temperature and the flows of inputs

Like other manufacturers, we are keen

to exploit the potential of the process

controls which regulate and monitor the

processes involved in our heat exchange

systems (ensuring that equipment

operates reliably and efficiency) – to

improve levels of operational knowledge,

process management and operational

efficiency. It goes without saying that

process controls need to operate reliably

over the working life of the equipment

of which they are a part, another reason

for using tried and tested systems from

established manufacturers.

Process controls can incorporate a

range of functions, such as visualisation

Matt Hale, director of International Sales & Marketing at HRS Heat Exchangers



equipment, but the difference in the future

is that they will be used for the day-to-day

management and operation of equipment.

When coupled with artificial intelligence

(AI), such virtual systems can determine

the optimum hygiene regimes, best energy

efficiency and even the most productive time

of day to run certain operations.

HRS systems are fitted with PLC and HMI

controls, which can easily be supplied with

remote access options

and outputs. This standard data can easily

be transferred to remote systems – either

those belonging to the client or HRS itself,

using either hardwired (ethernet) or wireless

(4G/5G) communication technology. Security

is a key consideration for both the hardware

manufacturers and our software engineers,

meaning that clients can be confident that

their data and equipment will remain safe.

Remote operation and monitoring provide a

number of benefits, including the ability for

clients to view and control equipment from a

central point, something which is particularly

beneficial for complex installations, or those

which are spread across numerous buildings

or sites. It also allows HRS staff to assist with

operations such as commissioning, upgrading

or running-in, and to provide ongoing

technical support should this be required.

The coronavirus pandemic has introduced

many new businesses to virtual or remote

commissioning, demonstrating benefits that

go beyond avoiding the need to fly personnel

around the globe. For example, clients

have discovered that they can use remote

commission to test automation functions in

advance, discovering and rectify faults well

before the factory acceptance test (FAT)


Looking to the future, digital process control

technology is likely to become even more

beneficial to processing industries. If we

consider where such technology was 15

years ago, it is possible to see that in the

next five to 10 years we will see a real shift

in process control – facilitated by technical

developments such as open architecture,

data exchange protocols, 5G and HTML5 –

which will make it even easier for systems

to talk directly to each other – the need to

download of swap CSV files and spreadsheets

of data will become obsolete.

As clients and suppliers increase their

engagement with this technology, the

improved communication will begin to fulfil its

potential to provide long terms process and

efficiency improvements. Control software

can be constantly kept up to date, helping to

keep systems operating at peak efficiency,

but it is perhaps in the area of simulation that

the greatest benefits could eventually be


Engineers and commentators increasingly

refer to the concept of a ‘digital twin’ – a

virtual version of a physical system or piece

of equipment which can be used to simulate

any change to operation, from differences in

product specification to adjusting physical

settings such as valve diameter or tube

length. Such systems are already widespread

in the design phase of heat exchange

While our technology is not at this advanced

level yet, there is no doubt that as an industry

we are getting closer. It is important to stress

that the idea of a ‘digital twin’ is not an all

or nothing term. Digital twins will probably

develop gradually as plant- and operationaldata

is slowly combined with corresponding

models of the system, resulting in cloudbased

applications which will mirror, and

then control, the status of the physical

equipment. Of course, if such a future is to be

realised, then information technology (IT) and

operational engineering functions will need

to become even closer, a trend which we are

already seeing in many businesses. Industry

4.0 is a term that is often discussed, but not

always fully appreciated. However, the last

year has begun to show us what the near

future will look like for process control. FBA

As well as remote monitoring, the HMI controls allow

full control of HRS systems via a dedicated interface

HRS systems can be connected by ethernet or 4G




With HPP tolling, small to

medium-sized manufacturers

can also experience the benefits

of high-pressure processing

Pressure makes perfect:

Hiperbaric’s HPP

technology checks all

boxes in food packaging

Recent global developments have mandated

innovative food packaging solutions concentrating

on health, safety, and productivity. Hiperbaric’s HPP

technology has been a leading figure in meeting these

demands, offering a spectrum of services across the

food and beverage industry.

Manufacturers and consumers are

always on the lookout for safe, nutritious

solutions to food processing – and yet,

these demands are not often met through

traditional heat-pasteurisation processes.

Frequently, these processes trade one

factor for the other, meeting either safety

but not nutrition, taste but not hygiene.

With Hiperbaric’s high-pressure processing

(HPP) technology, however, manufacturers

can now look forward to packaging

processes that promise safety, efficiency,

and health.



Twenty years ago, Hiperbaric

revolutionalised HPP technology through

the introduction of horizontal units – where

all previous designs were vertical – making

product loading and unloading a challenge

as well as traceability. Since then, in

addition to a commitment toward constant

innovation and development, Hiperbaric

has been at the fore of HPP technology.



For example, in 2018, the company

introduced the HPP in-bulk technology,

which, as the name suggests, enables

beverages to be processed in-bulk,

allowing for maximum productivity, and

cost and energy efficiency.

HPP technology is also highly flexible

and applicable across various foodstuffs

and beverages. In the past, Hiperbaric

has worked with Duria Manufacturing

to create processing solutions that

preserve not only the unique flavour

and smell of the durian fruit, but also

enhances both shelf life and food

safety by guaranteeing five to six-log

reductions. Other possible foodstuffs

where the technology may be applied

include seaweed salads, sugarcane

juices, and local seafood, making highpressure

processing a versatile option

across manufacturers in the food and

beverage industry.

Raising an example where Hiperbaric

had facilitated the packaging of soup

packs for Singaporean company The

Soup Spoon, Ainhoa Barrón Carrancio,

marketing specialist of Hiperbaric,

commented: “All in all, HPP technology

helped them to improve the quality of

the products served in cold storage

by providing a longer shelf life without

compromising the quality of their


simply to test out the latest products

they intend to launch in the market.



With HPP, pasteurised food and

beverages can contain immuneboosting

properties whilst maintaining

its nutrients and organoleptic

characteristics, making it more

appealing to a growing healthconscious

consumers as a result of the

COVID-19 pandemic. The nutritional

properties of food and beverages are not

altered by high pressure, especially the

antioxidants and bioactive compounds

like polyphenols or citric acid, which are

beneficial for health.

Moreover, in comparison to heatpasteurisation,

the preservation of

nutrients and freshness offered by

HPP has also garnered the attention of

manufacturers, especially with the rise

of food delivery services.

“With a proper development and

combination of technologies, it can be

used as a powerful tool for industrial

kitchens looking forward to build stocks

of semi-finished recipes to be easily

reheated, plated and served,” said

Barrón Carrancio.

Given these recent global developments,

Hiperbaric has been expanding its

services and technology around the world.

In 2018, they opened a regional office in

Singapore to better cater to the growing

needs of the Asia-Pacific region. Since

then, they have worked with several

companies, bringing the knowledge and

benefits of high-pressure processing.

With the evolving needs and expectations

of both consumers and manufacturers

over the last decade, Hiperbaric

is confident that it can deliver the

technology and expertise needed for

a safe and nutritious food processing


Citing a study conducted by Khouryieh in

2020, Carrancio pointed out that HPP was

the most commonly used form of nonthermal

technologies, especially in the

United States, because of its nutritionalretentive

advantages and sensory

properties, despite certain drawbacks like

cost and investment.

“HPP technology has very few

disadvantages but a lot of benefits.

No thermal process can provide the

combination of benefits that a nonthermal

technology brings,” concluded

Barrón Carrancio. FBA

The success of HPP technology, and

Hiperbaric’s role in it, has been testified

through its growing market. With 30%

of their sales stemming from repeat

customers, Hiperbaric’s HPP units are

well-relied upon for innovation and


For smaller companies, it is also possible

to experience the benefits of highpressure

processing. Hiperbaric offers

tolling services for small-to-mediumsized

companies who wish to reap the

benefits of HPP technology but do not

want to invest in new equipment, or

High-pressure processing

is a versatile technology

which can be applied across

various food and beverages





Optimal juicing with GEA vaculiq 100 for higher yields and

optimal quality

GEA has introduced the vaculiq 100 vacuum

spiral filter skid for small to medium-sized

beverage and food producers. The system

with a flow rate of up to 1,000l/hr is available

as a mobile and compact skid offering users

high operational flexibility.

With the added GEA multiCrush milling

system, raw products are crushed and mash

are fed to the extraction unit quickly. With

the multiCrush mounted on sliding rails, they

can be separated swiftly.

It takes around 30 minutes to remove mash

residues and clean it with water, which

means the system can be redeployed very


The mash is conveyed by a progressive

cavity pump from the mill to the vacuum

cylinder, where it is juiced under vacuum in

a perforated sieve tube. A peristaltic pump,

provides the driving force of juice extraction.

Finally, a rotating spiral in the perforated

sieve transports the solids to the

discharge opening.




Nitrogen in the mill area prevents

the entry of oxygen and the associated


Furthermore, the raw product is processed.

Scientific research from the German

Institute of Food Technology also shows that

higher quantities of vitamins and phenols

are transferred from the fruit to the juice

compared with other juicing technologies

such as presses.




The GEA Vaculiq offers high yields of up to

80% and can be used for

nearly all fruit and vegetable

varieties with minimal


With GEA IO, the system

is much easier to operate.

Individual recipes can be

programmed and controlled, accelerating

the production process.

GEA offers video materials for operating

the new system and facilitating digital and

contact-free support. The system can also

be commissioned remotely via GEA Remote

Service, reducing workload for operators,

and providing greater flexibility in terms of

time and location.

The skid can be leased and tested for a few

months and purchased later. Fees incurred

during the trial period are credited against

the purchase. ■


Krones’ VapoChill offers accessible and efficient cooling in

beverage processing

The specially designed VapoChill cooling

tower by Krones has demonstrated a knack

for cooling and meeting the critical needs of

the market.

VapoChill is built on a modular principle.

Depending on the configuration, individual

models can later be easily expanded and/

or combined. The design is based on Krones’

tunnel pasteurisers. Entirely made of highquality

stainless steel, the system is built to

last. It is also available in the more chemically

resistant V4A or AISI 316L stainless steel

on request. The polypropylene-made tower

packings can optionally be treated with


Krones VapoChill’s includes sloped surfaces

allowing water to run off, eliminating

dead ends in the pipework and ensuring

a low volume of water inside the cooling

tower. Hence, thorough cleaning can be

accomplished with minimal personnel effort

and time.

The removable sidewalls and tower packings

also offer accessibility. Double detachable

sieves make it possible to examine and clean

parts of the system while in operation. Water

treatment chemicals, sold by KIC Krones, are

offered as an optional extra.



VapoChill reduces process water

consumption considerably. Infinite

adjustable control of the fan’s speed based

on the desired cooling temperature avoids

unnecessary cooling, with the resulting

reduction in motor power lowering energy

consumption by as much as 85% when the

tower is operating at capacity. The EC fan’s

brushless motor enables maintenance-free

fan operation and maximum drive efficiency.

The VapoChill can be used in any application

where process water be cooled, even outside

the beverage industry. It does not have to

be combined with another Krones system

to do so. If the system uses a different

coolant, a heat exchanger may need to be

installed as an intermediary – Krones has

a preconfigured solution for that purpose.

If the cooling tower is connected to other

Krones machines, all relevant control

systems can be networked, simplifying

operation to a single system.

The VapoChill cooling tower offers a clever

solution at enormous energy savings. Krones

also supports the entire underlying system

with its scope of supply, including a tailored

control system. ■



igus now offers cost-effective production of lubrication-free

gears with in-house injection moulding

igus now offers production with injection

moulding in addition to mechanical

processing from bar stock and additive

manufacturing specifically for the production

of wear-resistant and durable gears in high

volumes. Users now have the possibility to

use a large variety of lubrication-free iglidur

materials from igus.

Polymer gears are popular because they do

not require lubricating oil and are therefore

maintenance-free. At the same time, they

ensure quiet operation and considerable

weight savings. Highly wear-resistant

gears made from 3D printing as well as

mechanically machined gears made from

iglidur bar stock have been offered by

igus for several years. For the economical

production of high volumes, igus now

expands its range to include injectionmoulded


Gericke introduces ergonomic and safe reactor filling based on

pneumatic conveying

Gericke was challenged to unload different

powders delivered in small bags into several

large reactors with volumes of more than

100m 3 . The traditional filling method of

tipping directly above the reactor through

an inlet had created several safety and

ergonomic issues.

The solution installing

a bag unloading

station on the ground

floor to eliminate much

of the bag handling

by the operator. The

large opening of

the bag unloading

station is designed

Gericke Pneumatic

Conveying System

Steffen Schack, head of the new iglidur Gear

Business Unit at igus GmbH, shared that

they currently offer injection-moulded gears

made of the materials xirodur B180 and

iglidur F, each in three hub designs.

xirodur B180 is a wear-resistant endurance

runner and dampens vibrations. On the other

hand, iglidur F also has a long service life

and is suitable for applications with high

temperatures. In addition, the black polymer

is electrically conductive.




igus gears developed from the iglidur highperformance

polymers have a significantly

longer service life than standard plastic

gears. Testing by igus showed that injectionmoulded

gears made of the material xirodur

to unload 20kg bags of a very light filter aid

powder. During unloading into the tipping

station, a vacuum conveying system

fed by a discharge screw installed at the

bottom of the bag tipping station sucks the

material away, allowing even bad flowing

powders to be emptied easily. The vacuum

system transfers the powders from the bag

tipping station into a large receiving vessel.

This vessel is on load cells so the weight

is protocolled and checked at all times,

ensuring that the correct batch weights

are filled. The powders are unloaded in this

way with a total batch size of 50-400kg of

all involved powders filled into the receiving


The vacuum receiver vessel then changes

its function and acts as a pressure vessel

suited for dense-phase positive pressure

conveying. A carrier gas – pressurised

B180 have a four-times longer service life

than gears made of POM (polyoxymethylene).

Depending on the configuration and application

scenario, igus offers manufacturing in three

different processes for the fast delivery of

wear-resistant customised components. Thus,

3D-printed gears made from iglidur I3 are the

medium of choice. Mechanical machining

from iglidur bar stock, for example, is suitable

for producing gears in large volumes.

Injection moulding, on the other hand, offers

the greatest iglidur material variety and

cost-effective batch production of special

dimensions. ■

igus Gericke

For cost-effective

production of wearresistant

gears in high

volumes, igus now

offers injection moulding

production in addition to

machining and 3D printing

(Photo credit: igus GmbH)

nitrogen – is used to transfer the material.

Before starting the transfer from the Gericke

pressure vessel, the receiving reactor is put

under vacuum. The dense phase conveying

system consumes only limited nitrogen so

the scrubber on the reactor can be kept

closed during the filling process, reducing

the vacuum in the reactor slightly.

The complete batch is emptied from the

pressure vessel and filled into the reactors

situated over 30m away from the tipping

station, isolating the latter from the reaction

area. With positive dense phase conveying

systems, conveying distances of more than

100m are feasible.

During the project, the function of both

vacuum and positive pressure dense phase

conveying systems was tested in Regensdorf

(Switzerland). ■





Emerson introduces world’s first non-contacting radar level

transmitter designed specifically for food and beverage


Emerson has developed the

Rosemount 1408H Level

Transmitter, the world’s first

non-contacting radar device

designed specifically for the

food and beverage industry.

The technology is ideal

for applications that require

stringent hygienic facilities and equipment.

It is virtually maintenance-free, ensuring

long-term reliability. The top-down

installation reduces product loss, and is

unaffect by process conditions like density,

viscosity, temperature and pH. The compact

and robust form of the level transmitter

makes it suitable for the small tanks and

space-constrained skids commonly used in

food and beverage production.

Hygienic antenna is flush with the process

connection, ensuring the removal of process

residue during clean-in-place and sterilisein-place

processes. The hygienic, IP69-rated

device has a stainless-steel housing with

minimal crevices to withstand external

washdowns and ensure cleanability.

In addition, the Rosemount 1408H is the

first to use 80GHz frequency modulated

continuous wave technology on a single

electronic chip with embedded smart. Fast

sweep technology makes it the quickest

level measurement technology on the

market, collecting up to 40 times more

information than legacy transmitters. This

leads increases accuracy, product quality

and batch consistency. The technology also

enables measurements all the way to the

top of the tank, with the elimination of radar

dead-zones enabling users to maximise

vessel utilisation.

The Rosemount 1408H is the first with

connectivity to the IO-Link communication

protocol, making it easy to integrate with

any automation system. It provides both

conventional four to 20mA, switch outputs

and digital high-speed communication.

Installation and commission and made easy,

saving time and trouble. The new Rosemount

IO-link Assistant software enhances the

experience of using Rosemount IO-Link

devices even further.

The Rosemount 1408H has received the

2021 Red Dot Award for product design. ■


Munters DSS Pro offers the next level of dehumidification

Munters DSS Pro represents an evolutionary

leap forward from the market-leading

Munters DSS system, with performance

upgrades that make a real difference. It

will provide users the right climate more

efficiently than ever before.

Suitable for indoor or outdoor installation,

Munters DSS Pro is designed for a

features. It consumes up to 30% less energy

with its Green PowerPurge and when it is

time to transition to renewable energy, the

DSS Pro is ready for a seamless switch.

Another positive energy saving feature is the

new AirPro casing, an innovative enclosure

that significantly improves durability,

reduces air leakage, and reduces energy

support from design and quotation to

ongoing service from the company’s offices

all over the world.

“DSS Pro provides reliable and consistent

operations, reduced system footprint and

a positive effect on the bottom line”, said

Sander Hielkema, product manager systems,

EMEA. “Our innovative and intuitive selection

wide range of industries that demand


tool Genesys ensures you get the right

dehumidification efficiencies such

Munters solution for your specific needs.

as pharmaceutical, food, and battery

When it comes to size, the DSS Pro offers a

It delivers all the technical specifications


reduced physical footprint, which makes the

Equipped with the Munters custom

configured control system, the DSS Pro

offers full function integration, delivering the

perfect climate whenever and wherever it

is needed. It comes in 20 configurable sizes

with three different desiccant rotor types.

The DSS Pro offers key energy-saving

system more convenient to install and can

free up much-needed space that can be

used to generate revenue.

Munters offers more than a benchmark

dehumidification system with the DSS

Pro. As a partner with the knowledge and

expertise to ensure indoor climate is always

exactly as it needs to be, Munters provides

for installation, start-up and lifecycle of

the product, right from the start. Changes

are easily made with this smart tool, and

we can serve our customers better and

more efficiently. Developed for Europe and

Asia, the system is the result of a true team

effort with the world’s best climate control

engineers partnering with our customers to

make this a reality.” ■



V-Shapes continues single-dose packaging innovation with

inline printing for V-Shapes automatic VFFS machine ALPHA

V-Shapes has launched the V-Shapes

AlphaFlex fill and seal packaging/converting

machine for on-demand production of its

single-dose sachets that can be opened

with a single gesture using one hand. The

system features high-quality synchronised

printing on both sides of the sachets,

bringing vertical integration of high-volume

production of single-dose sachets on site,

speeding time to market and eliminating the

need to outsource or for a separate offline


Having integrated in-line printing into

their six-lane ALPHA machine enabling

packaging converters/fillers, the complete

was accomplished with full colour branding

available on both sides of the sachet.

AlphaFlex represents the first inline

execution of Memjet’s DuraFlex ® multicolor

A3+ printheads and water-based pigment

inks, and the first dual integration of the

Memjet DuraFlex printing system into a

single device. The advanced features and

colour management capabilities of the

ColorGATE Packaging Productionserver, a

RIP and colour management solution for

industrial packaging printing, are also a key

element of this breakthrough product.

Memjet DuraFlex was selected because of its

compact footprint and 1600DPI printing, as

well as the ability of its inks to dry quickly on

inkjet receptive substrates and compliance

with food safety regulations.

The bespoke Output Management Set

developed for V-Shapes’ Vs dflex nearline

printer was enhanced to accommodate the

dual printing technology incorporated into

AlphaFlex, bringing all of the appropriate

ColorGATE capabilities to the system for the

utmost in printing productivity and quality.

In the AlphaFlex configuration, each printing

module prints a single side of the singledose

sachets inline, synchronised with

each other, and precisely married for die

cutting, filling and sealing. Buffers are used

to ensure alignment of printing speed with

the manufacture of sachets by the Alpha

six-lane machine. This is an achievement

unique in the marketplace brought about by

the collaboration.

Gustavsson, added: “There has already

been extreme interest in AlphaFlex from

both converters and brand owners who see

this as a way to differentiate themselves as

well as to achieve faster time to market and

revenue in a highly competitive and rapidly

evolving marketplace.” ■


Serac’s ESL Combox delivers sustainable, single-machine

solution by combining bottle blowing and pulsed light



Serac has combined PET bottle blowing

and pulsed light decontamination in a single

machine: the ESL Combox.



By combining the blowing of bottles in a

controlled environment just before filling

and pulsed light treatment of necks and

caps, achieving a three-log decontamination

on containers is possible. This level of

decontamination can be enough remove to

significantly extend the shelf life.

Using neither water nor chemicals, pulsed

light allows dairies to guarantee the absence

of treatment residues in the packaging and

better manage water resources, both in

terms of consumption and effluents.


Their manufacturing requires much less

energy and their lightness has a direct

impact on the transportation part of GHG

emissions. This impact is reinforced when

bottles are blown just before filling since the

preforms are five times smaller.

Moreover, these bottles can be recycled in a

circular system.



The ESL Combox combines the blowing,

filling and capping functions in a single unit

with a footprint of up to 25% smaller than

that of a conventional filling line.

It is capable of blowing round, rectangular,

oval or complex-shaped bottles, ranging

from 250ml to two litres. Its patented

positive neck transfer system allows different

shapes and sizes of bottles to be filled on the

same machine, with very short changeover

times. Designed for low to medium output, it

is ideal for local production units.

With this new version of its Combox, Serac

provides a packaging solution that is ethical

and sustainable. ■





New ideas, new products

The largest-scale “food technology”

combined trade show in Asia, FOOMA

JAPAN 2021, was held over the four

days from 1 to 4 June at Aichi Sky Expo

with thorough measures in place to

prevent the spread of COVID-19.

FOOMA JAPAN 2021, an exhibition

introducing machinery related to

food manufacturing and the latest

technology, was sponsored by the

Japan Food Machinery Manufacturers’

Association. This year marked its

44th occasion, presenting the theme

“Ideas Change the Future of Food

to demonstrate the cutting-edge

technology and services in food

machinery during and post COVID-19.

There were as many as 661 exhibitors.

As it was the first time the exhibition

was held in Aichi Prefecture, 124

exhibitors from the surrounding region

participated in the event. All 60,000

square metres of the Aichi Sky Expo

venue was filled with exhibitor booths.

At the opening ceremony, Eiichi

Umiuchi, chairperson of the Japan Food

Machinery Manufacturers' Association,

said: “I hope the exhibition will be used

to generate new business, and for

many commercial negotiations to be


With guests from the Ministry of

Economy, Trade and Industry, Aichi

Prefecture and local Tokoname City,

the event was pronounced open with a

grand tape-cutting ceremony.

This year’s FOOMA JAPAN saw more than

600 exhibitors presenting more than 100 new

innovations and over 150 FOOMA JAPANannounced






Not only FOOMA JAPAN featured a high

rate of commercial negotiations, but the

show also witnessed lively negotiations

taking place between exhibitors.

Robot makers in the fields of

engineering robots and IoT (Internet

of things) were collected in Hall A.

Domestic and international robot

makers YASKAWA Electric Corporation,

THK, Stäubli, RT Corporation, Daido were

competing in the latest technology for

food manufacturing robots. A variety of

new products for solving the issue of

minimising labour hours could be seen

in one hall with an impressive display in

the form of an actual food robot factory.

While at the FOOMA Special Seminar,

a report was presented on the ways to

utilise the latest AI (artificial intelligence)

and IoT technology as well as research

relating to robots.

In addition, seminars and symposiums

were also held on topics such as

introducing food safety management

certification (JFS standards), its

circulation among food manufacturers

and suppliers, as well as the trend for

international standardisation of food




Cancellation of the show in 2020

due to COVID-19 meant that over

100 innovations and over 150 FOOMA

JAPAN-announced products were

featured on this occasion.

Several notable products were

introduced. The cake-manufacturing

industry saw a customised decoration

system for adorning cakes with

cellphone images, and a long-through

oven featuring IoT geared for mass

production of baked cakes.

Meanwhile, an all-automated system for

slicing meat by weight to packing trays

was presented for the meat-processing

industry. An all-automated line for

producing hand-rolled rice balls and a

compact dumpling-making machine

for easy use on shop premises also

gathered interest.



There were numerous ways for those

who were overseas to participate

remotely. The English website allowed

everyone to access the show.

The 360° VIRTUAL TOUR for

experiencing FOOMA JAPAN 2021

allowed visitors to tour around the event

hall on their computer. An innovative

service allowed visitors to click on an

exhibitor booth and receive information

about the exhibited products.

In addition, the “Digital Buyer’s Guide”,

available on the website, showed each

product in detail, featuring clips and

download functions and served as a

valuable tool in searching for products.

The next FOOMA JAPAN is scheduled

from 7 to 10 June (Tuesday-Friday) 2022

at the Tokyo Big Sight, Japan. FBA





01 Aug – 28 Oct (Virtual)

Food Japan 2021


09 – 22 (Virtual)

15 – 17 (Physical)

Fi Asia

Bangkok International Trade & Exhibition Centre (BITEC)

Bangkok, Thailand

15-18 ProPak Asia

Bangkok International Trade & Exhibition Centre


Bangkok, Thailand

30 Sep – 02 Oct (Physical)

ProPak India

Bombay Exhibition Centre (BEC)

Mumbai, India

28 – 30 (Virtual)

TechInnovation 2021

Singapore, Singapore


13 – 15 FoodTech Japan

Makuhari Messe

Chiba, Japan

16 – 18 China International Beverage Industry Exhibition on

Science & Technology (CBST)

Shanghai New International Expo Centre (SNIEC)

Shanghai, China

23 – 25 swop

Shanghai New International Expo Centre (SNIEC)

Shanghai, China

23 – 26 (Virtual)

24 – 25 (Physical)

Vitafoods Asia

Sands Expo and Convention Centre



2 – 4 PackEx India

Pragati Maidan

New Delhi, India

2 – 4 Anutec Ingredients India

Pragati Maidan

New Delhi, India



9 – 12 Food Pack Asia

Bangkok International Trade & Exhibition Centre


Bangkok, Thailand

27 – 30 AllPack Indonesia

Jakarta International Expo (JI Expo)

Jakarta, Indonesia


9 – 11 Food & Hotel China

Shanghai New International Expo Centre (SNIEC)

Shanghai, China


26 – 28 FoodTech Krasnodar

Expograd Yug, Krasnodar, Russia


07 – 09 Asia Fruit Logistica

AsiaWorld Expo, Hong Kong






CBST2021 59

Fi Asia 2021 27

Flexicon Australia

Outside Back Cover

Why wait?

Get your brand out

there now!

Heat and Control 05

igus 11

Jungbunzlauer 01

KHS 09

Koel Colors 13

Solar Turbines

Inside Back Cover


SweeGen 21

For information, visit us or

contact us at




More magazines by this user
Similar magazines