food Marketing & Technology 4/2021

4/21 

Vol. 35 • 31377 

ISSN 0932-2744 

Cover: Fully Automated 

Herb & Spice Factory 

Reformulation – ehe 

Ultimate R&D Challenge 

Homogeneity in 

Instant Soup 

Reclosable Recyclable 

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Key No. 96342

Editorial 

Everyone’s Nutrition is Personal 

In every family there is someone who 

doesn’t eat their vegetables or who 

prefers gravy next to their meat instead 

of over it. There is mostly a loving mother 

who wants to meet all the wishes. Is this 

personalised nutrition? 

There are also people who cannot - or 

will not - eat nuts, fish, mushrooms, 

lactose or gluten products. Some choices 

are certainly personal, but some are 

determined by the physical needs of 

our metabolism and gut flora. These 

change according to age and health or 

temporarily, for example in pregnancy 

or after an operation. 

At first glance the whole hot topic of 

personalised nutrition seems like an 

unrealistic dream. However, the team 

behind the NEWTRITION X Innovation 

Summit scheduled alongside the 

upcoming Anuga fair in Cologne, 

Germany, have gone several steps 

further to bring examples of trend 

research and practical realisation which 

go beyond theoretical science. 

In Cologne, as well as online, on 

October 12th, experts will build on 

the experiences of the previous event 

which “presented current findings and 

solutions to the questions of what our 

daily diet will look like in the future, how 

we cook and, above all, which foods we 

will choose with which decision-making 

aids. While nutritional medicine is now 

relying on personalisation as an effective 

remedy against welfare-related diseases, 

technology providers are working on 

the tools for an all-round carefree 

package of health tracking, smart 

home appliances and nutrition plan,” 

as summarised by Stephanie Mauritz, 

Director of the Anuga show in her 

welcome to the Newtrition event. 

“At NEWTRITION X. 2021, we therefore 

want to place even more emphasis on 

practical implementation. Innovative 

companies and start-ups show us 

successful examples of how personalised 

products can be created and brought to 

the consumer. Renowned speakers show 

how science, nutrition advice, industry 

and trade together can find the way 

into the future of Personalised Nutrition. 

It can be much discussed, debated and 

“networked,” she concluded. 

The whole topic is not as unlikely as it 

first seems. The current Olympic Games 

and the various international football 

tournaments are full of athletes who 

Ian Healey 

Editor-in-Chief 

have an individual dietary plan and even 

amateur sport is boosted by protein 

products and other options. 

Since the discovery that food eaten by 

a person at a different time of day can 

have a different effect on his or her 

metabolism, the concept of personalised 

nutrition has developed and expanded. 

Now there are algorithms and artificial 

intelligence concepts to take it beyond 

our dreams. Hippocrates knew this all 

the time: “Let food be thy medicine and 

medicine be thy food.” 

Photo: BK 

Sincerely, 

If you like it – subscribe! 

food Marketing & Technology • August 2021 

3 

food Marketing & Technology • August 2021

The world’s nutraceutical event 

5-7 October 2021 Geneva 

4-8 October 2021 Online 

Contents 

food Marketing & Technology August 2021 

1 Editorial 

50 Impressum 

The world’s nutraceutical event is back, and for the 

first time ever it’s a hybrid event. Join us in person 

and online at Vitafoods Europe 2021 to share ideas, 

see new products, source ingredients, and network 

with an inspiring community of experts, pioneers 

and trend-setters from over 110 countries. 

Ingredients 

10 Powder Power: Natural Anti-Caking Solution with Added 

Nutritional Benefits 

12 Three Preferences on Sweet Taste Perception now Decoded 

13 The Natural Taste is in the Oil 

14 Citrusology Educational Programme Newly Launched 

15 Reformulation: the Champion of Product Development 

18 Chickpea Protein Beats Eggs in Mayo 

20 Lower Sodium, Higher Flavor Craveability 

Processing 

6 Europe’s Most Innovative Spice Production 

22 The Bioautomated Algae Plantation 

26 Mixture of Bouillon Mass as a Technical Processing task 

Homogeneity is a Winner 

28 Cobot Palletizer set to Revolutionize Robotic uptake 

34 Scalable CIP Automation Solutions 

Packaging 

30 A “Greener” Future for Snacks Packaging? 

38 Reclosable, Completely Recyclable MAP Solution for 

Sliced Meat – Swiss Manufacturer Bigler is Causing a Stir 

at Retail with FlatMap® 

Geneva: 5-7 October 

Online: 4-8 October 

For more details visit 

vitafoods.eu.com 

*Onsite visitor registration will cost €160 

Key No. 100727 

Departments 

42 Popularity of Sports Nutrition Products to Continue to Grow 

44 The 6th Edition of agrofood & plastprintpack Nigeria is a 

Major Milestone Event 

46 Fi Europe Combined with Hi Europe to Take Place in-person 

48 PPMA’s Flagship Show will go Ahead in 2021 

49 Calendar of Events

Vol. 35 • 31377 

ISSN 0932-2744 

4/21 

Cover: Daxner GmbH 






Instant Soup 


MAP Solution for Meat 

Europe’s most innovative spice and herb 

factory is technically impressive: the plant 

design guarantees a high throughput 

performance and dosing accuracy. The 

possibility of cross contaminations 

and dust formation was reduced to a 

minumum. According to the hygienic 

design requirements, all components were 

executed in stainless steel and designed 

for easy cleaning. The centerpiece is the 

Daxner Container Handling System. 

Our Cover Story starts on page 6. 

Successful Reformulation 

Reformulation is an ongoing issue for manufacturers. It’s a 

complex task that involves balancing the desired sensory profile 

with consumer acceptance. GoodMills Innovation is an expert 

in reformulating existing recipes and supports manufacturers 

with its expertise and high-quality clean label ingredients. Find 

out more on page 15 

Instant Soups 

Instant soups and bouillon cubes are a convenient and fast 

snack, but the production demands complex process technology 

requirements. Not only are the ingredients numerous but also 

extremely different in terms of consistency and composition. An 

effective opportunity to implement this demanding mixing task 

comes from the Lödige. See page 26 

Meat Packaging 

The Swiss family company Bigler AG supplies retailers and 

butchers in Switzerland under private label, as well as under 

its own Bigler brand. Always open for new ideas, the company 

became a pioneer in 2017 by launching skin packaging based 

on cardboard carriers, also known as FlatSkin ® . See the full story 

on page 38 

Key No. 97084 

food Marketing & Technology • February 2016

Cover Story 

Europe’s Most Innovative Spice Production 

State of the Art Plant Technology sets the Bar High for Future Quality Standards. 

“We are building Europe‘s most innovative factory for herbs and spices,“ claims Euroma when talking about 

its new milestone for the future in Zwolle (Netherlands), who just recently took over Intertaste. As one of 

the leading producers of high-quality herb and spice mixtures as well as texture solutions, they instructed 

Daxner from Wels (Austria) with engineering, fabrication and installation of a fully automated plant solution 

centering around the well-proven Daxner Container Handling System DCS. 

The showcase plant was taken into 

operation in 2019. It was built on an 

area the size of 5 soccer fields, houses a 

29 m high bay storage and was awarded 

the BREEAM Excellent Sustainability 

Certificate. First and foremost the plant 

enables Euroma, known as pioneer of 

gentle herb processing, to increase 

the production volume and reach a 

new level of food safety. Euroma aims 

to unify the entire dries processing 

of all exisiting factories at the new 

production site in Zwolle. 

Mr. Teun van Veen, project manager at 

Euroma, still remembers the start of the 

project well: “Euroma was preparing 

its visit to the Powtech. By preparing 

the visitors list we found the company 

Daxner delivering a complete concept 

for a spices and herbs plant. We found 

a reference article on the website of 

Daxner. We were enthusiastic about 

what was written in that article. First 

contact was made and we filled in 

our requirements on a questionnaire 

of Daxner and sent some additional 

information.“ An initial meeting 

followed and Euroma placed its first 

order for a pre-engineering of the 

plant. 

Fully automated Container 

Handling System DCS 

The technically impressive plant 

design guarantees a high throughput 

performance and dosing accuracy. The 

possibility of cross contaminations 

and dust formation was reduced to a 

minumum. According to the hygienic 

design requirements, all components 

were executed in stainless steel and 

designed for easy cleaning. 

Perfectly in sync with the fully 

automated Daxner Container Handling 

System DCS, laser operated Automatic 

Guided Vehicles AGV make their way 

through the production facility to 

collect the valuable dry components. 

The raw components are divided into 

large, middle and small components. 

Large components, like wheat flour or 

10.000 l weighing bins above the high performance mixing lines 

6 


Cover Story 

potato and corn starch, are delivered 

in tanker trucks and stored in 12 large 

outdoor silos. A pneumatical vacuum 

conveying system transports them to 

the day bins within the plant. 

Mobile bag and big bag intake 

stations 

The filling of large and middle 

components into day bins happens with 

mobile bag and big bag intake stations. 

Below the day bins, highly precise 

scales were installed. Depending on the 

product‘s qualities, separate day bins as 

well as weighing systems are assigned 

accordingly. This exact allocation 

avoids cross mixing with any allergenic 

raw materials. 

Once all of the seperate raw materials 

are dosed into the weighing bins, the 

collection process with the Daxner 

Container Handling System DCS combined 

with the Automatic Guided Vehicles 

AGV commences. One AGV, loaded 

with a 1,500 liters container, drives from 

weighing bin to weighing bin and fills 

itself with the preweighed raw materials. 

This concept saves time: As soon as one 

raw material component is picked up, the 

The containers move through the plant with the help of Automatic Guided Vehicles 

weighing bin can dose the batch for the 

next container immediately. 

Supplying the small and minor 

components 

The manual feeding of the containers 

for small and minor components 

happens on the ground floor. 

According to the goods-to-man-concept, 

all ingredients are brought to the 

operator: the containers with the AGV, 

the small components in bags on palletts 

and the pre-commissioned minor 

components in crates from the minor 

components storage (MCS). Therefore, 

the system achieves a time optimized 

Fully automated collection system with Daxner Container System DCS combined with FTS System 


7

Cover Story 

supply of all components without 

unnecessary ways for the operator. 

Once all components are fed into 

the container, it continues its fully 

automated path to the assigned mixing 

line. The container is transported to the 

container elevator with the help of an 

AGV and lifted onto the floor above the 

blender. From there, another AGV picks 

it up and sets the container precisely 

above the respective blender. Not 

only the opening of the latch but also 

the emptying of the blender happens 

without the help of an operator. 

After the blending process of herbs, 

spices and other ingredients, a quality 

control of all products is conducted. 

The finished mixes are weighed and 

filled into mounted big bags and fed 

into the according packaging lines. 

Great flexibility with various 

blender types 

Blenders with a capacity of 1,500 up to 

10,000 liters are used. There are multiple 

ways of filling the blenders: directly 

from the outdoor silos, with containers 

or through liquid dosing. After blending, 

the product is emptied directly into one 

of the downstream containers. 

Blender and container sizes are an 

optimal match and offer immense 

flexibility when it comes to possible 

batch sizes. This freedom in design 

emphasizes another highlight of this 

plant: a container blender with a 

volume of 1,500 liters where the mixing 

happens directly in the container. The 

advantage for the user: one saves a 

whole process step because the filling 

process into the blender is cut out 

completely. 

Packaging of the finished mixes 

After the blending process, an 

Automated Guided Vehicle collects 

the containers with the finished mixes 

and transports them without manual 

help to the discharge station which is 

located next to the bag filling station. 

The gravimetrical bag filling and 

weighing system DAX-PVS (Pinch Valve 

System) fills the finished mixes into sales 

packaging. The core components of the 

DAX-PVS systems are the pneumatically 

operated pinch valves which guarantee 

the exact dosing of the products. 

Fulfills HACCP and IFS 

The complete blending and packaging 

line is equipped with an aspiration 

system which reduces dust formation 

to a minimum. The central dedusting 

system guarantees easy and 

comfortable cleaning of the whole 

facility. Furthermore, the system fulfills 

the requirements for IFS and HACCP. 

“From the beginning on, Euroma had a 

good feeling about the Daxner concept. 

We were convinced from the first 

moment that Daxner was the company 

to work with.“ states Teun van Veen 

“None of the competitors could deliver 

the same complete concept“, Mr. Van 

Veen emphasizes the project‘s success 

further. 

fmt 

Contamination free filling of the day bins with big bags. On the right: vertical mixer in hygienic design 

8 


Ingredients 

The leading in-person and online 

event in the F&B ingredients industry, 

evolved to offer you MORE 

JOIN US 

Key No. 100725 

food Marketing www.fi-europe.eu 

& Technology • August 2021 

9

Ingredients 

Powder Power: Natural Anti-Caking 

Solution with Added Nutritional Benefits 

Calcium carbonate promises a range of technological and dietary advantages 

by Carolina Diaz Quijano 

Powders for food applications are 

ever-present in everyday life - think 

salt, sugar and spices, for example - and 

represent a large proportion of the 

total processed food in the world. There 

are several reasons for this, including 

low bulk weight, ease of transport and 

storage, and relatively high stability. 

The powdered drinks category is 

undergoing rapid transformation, too, 

as a result of exciting new innovations 

and an increase in the number of 

people enjoying walking, trekking 

and camping holidays. According to 

analyst Market Data Forecast, the 

powdered soft drinks market – valued 

at an estimated at 10.4bn USD in 2020 

– is expected to expand at a CAGR of 

2.8 per cent to 12.2bn USD by 2026. 

Furthermore, the global fruit powder 

market alone is poised to register a 

CAGR of 4.15% during the forecast 

period (2020-2025). 

However, during processing, powders 

are subjected to different stresses that 

will impact their flowability, such as 

mixing, storing, dosing and conveying. 

When caking occurs, powders are 

transformed into a sticky, undesirable 

material as a result of their hygroscopic 

(a tendency to absorb moisture from the 

air) behaviour. This not only results in 

loss of functionality but also negatively 

impacts quality. To prevent this, the 

use of anti-caking agents is necessary. 

Calcium carbonate is one such solution, 

as it is a natural ingredient combining 

excellent performance with other 

advantageous properties. 

Highly effective and 

multifunctional 

Besides being a highly effective anticaking 

aid, calcium carbonate minerals 

support extrusion, act as a white 

pigment for coatings, provide texture 

and volume, and are also suitable for 

nutritional fortification. Furthermore, as 

consumers are increasingly demanding 

natural and clean label ingredients, 

food producers are keen to reformulate 

with non-artificial but multifunctional 

alternatives. Here, calcium carbonates 

perfectly fit the bill. 

With more than 130 years of expertise 

with this natural raw material, Omya has 

developed special techniques to process 

these particles in order for them to fulfil 

numerous functions in both food and 

beverages. 

Omya Calcipur ® and Omyafood ® are 

multifunctional, anti-caking solutions 

that help prevent the grouping of 

powder particles during processing, 

transportation and storage. When 

the ingredient is added to powder, it 

embraces the particles and reduces 

their adhesive forces, thus preventing 

lumps. In short, it absorbs moisture and 

oil while maintaining its stability, and 

so can be easily processed. And as well 

as powdery products, the particles can 

also be used to prevent grated cheese 

clumping and stop cheese slices sticking 

together. But the ingredients are not 

solely suitable as anti-caking agents 

in powdery food products - including 

table salt and salt replacements, packet 

soup, cocoa products, milk and milk 

protein powders - as they also boost the 

nutritional profile of end products. 

First choice for fortification 

Calcium is the most abundant mineral 

in the body. It is not only essential 

for healthy bones and teeth, but also 

necessary for vascular contraction and 

vasodilation, muscle function, nerve 

transmission, intracellular signalling and 

hormonal secretion. 

Adequate, lifelong dietary calcium 

intake is necessary to support bone 

health. And as a consequence, calcium 

fortified foods and drinks have 

become mainstream. That’s because 

they allow consumers to easily achieve 

recommended daily intake levels of 

calcium without impacting individual 

eating and drinking habits. 

Omya’s calcium carbonates are an 

excellent choice for fortifying dairy and 

non-dairy drinks, and certain foods, thus 

optimising the nutritional value of the 

end product. With a calcium content 

of approximately 40%, Omya Calcipur ® 

is an excellent source of this mineral. 

And compared with other available 

technical solutions, up to five times less 

Calcipur ® is required to obtain the same 

10 food Marketing & Technology • August 2021

Ingredients 

Author: 

Carolina Diaz Quijano 

calcium dose in a finished foodstuff. 

That makes it perfect for minimising the 

cost of supplementation while enabling 

promising positioning opportunities in 

the bone health sector. 

It can be used to enrich breads, bread 

rolls, tortillas, snack bars and bagels, 

for example, and is a perfect match for 

the calcium fortification of fine baked 

goods such as biscuits and cookies. 

There is also great potential for 

products that are already perceived to 

be healthy, such as breakfast cookies, 

which are designed to be easy to 

eat on-the-go and provide valuable 

nutrients and satiety at the same 

time. These applications can be easily 

fortified with calcium by replacing 

the corresponding amount of flour 

with Omya Calcipur ® . By replacing 

600mg of flour in a single 35g bread 

roll, a calcium dose of 240mg can 

be achieved, enabling an “excellent 

source of calcium” claim to be used. 

Besides bakery and confectionery 

produce, calcium carbonate offers a 

further desirable quality that is useful for 

the snack market: The ingredient is able 

to intensify the perception of sweet or 

salty, enabling a reduction in the amount 

of sugar and salt required. The finished 

product therefore boasts a better health 

profile without loss of taste or texture. 

Finally, as they are guaranteed non-nano 

materials and hypoallergenic, Omya 

Calcipur ® and Omyafood ® meet strict 

safety criteria. They are also compliant 

with stringent regulations that ensure 

any heavy metal contaminants are 

kept to an absolute minimum - a vital 

consideration for food and drink 

manufacturers, particularly producers of 

infant foods. 

fmt 

References: 

1 https://www.marketdataforecast.com/marketreports/powdered-soft-drinks-market 

2 https://www.mordorintelligence.com/industryreports/fruit-powder-market 

Switzerland-based company Omya 

has established itself as a leading 

global supplier of naturally derived 

calcium carbonate and owns mineral 

deposits all over the world, ensuring 

continuous availability. Thanks 

to a thorough selection process, 

the company ensures that the 

concentrations of heavy metals in 

their raw materials are significantly 

lower than the legal thresholds. 

Using the latest technology, the 

minerals can be processed for a wide 

range of purposes and applications; 

particle sizes and functionalities can 

be adjusted according to individual 

demand, for example. 

Customers benefit from the 

company’s strong commitment to 

R&D, including a state-of the art lab, 

patented products and application 

know-how. Experts are always 

available to discuss specific customer 

requirements. And, to keep abreast 

of current developments, sciencebased 

collaborations with universities 

and institutes form a substantial 

part of their business. In addition to 

calcium carbonates, Omya also has 

a distribution business with a huge 

range of different ingredients. As a 

result, holistic solutions and innovative 

product concepts are brought to life 

by combining employee experience 

with deep application-related 

insight and knowledge, high quality 

ingredients and working closely with 

customers. 


11

Ingredients 

Three Preferences on Sweet Taste 

Perception now Decoded 

• Three taste routes to reduce the sugar level while also meeting consumer taste preferences 

• Diverse consumer preferences on the ideal level of sweetness 

• Taste solutions portfolio evolved to support food & drink manufacturers 

One of the fastest growing demands relates to better-for-you food and drink products with a natural and 

balanced level of sweetness. Symrise has done a deep dive into consumption behaviors and focused on 

revealing the diversity of sensorial preferences. It has conducted studies to guide the development of new 

taste solutions that meet the latest consumer taste preferences. The resulting solutions balance the taste 

of a reduced sugar level from cookies to cocktails while keeping a maximum level of indulgence in different 

ways, for different consumers. 

Established and new labelling systems 

like the UK’s traffic light system or the 

Nutriscore are helping consumers to 

navigate their purchase. “The desire 

for a healthy weight and more natural 

sweetness in products has led to an 

increasing number of people looking 

for sugar-reduced products. These 

should taste good and, ideally, contain 

fewer calories,” says Dr. Dariah Lutsch, 

Sensory & Consumer Insights Research 

Manager of the Flavor Division at 

Symrise. “A purchase simulation shows 

that 75 percent of consumers would 

choose reduced-sugar versions within 

nearly all product categories”, adds 

Lutsch. 

This refers to a study on sweet taste 

perception in Europe, Africa and 

the Middle East Symrise has recently 

carried out. It has found that multiple 

routes exist to reduce the sugar level 

while at the same time meeting taste 

preferences. 

Route #1 – tastes as sweet as the full 

sugar version and 33 % of respondents 

prefer it. Route #2 – tastes similar and 

less sweet and 20 percent of consumers 

prefer this route. 

Route #3 – The third group of about 

22 % behaves more adventurous. They 

are looking for a new unique flavor 

composition and accept a difference 

in taste compared to the full-sugar 

version. 

Ideal sweetness for soft drinks 

With a further study on the ‘Ideal 

Level of Sweetness’ in 2019 for Cola 

CSD (carbonated soft drinks) in 

Germany, Symrise wants to determine 

the optimal sweetness level with 

different sugar contents from 106 g/l 

to 75 g/l sugar. The study re-confirmed 

the findings and also revealed that 

consumers perceive a sample with 75 

g/l as lacking in sweetness. Knowing 

that sugar reduction in beverages 

impacts the overall taste profile and 

sweet taste dynamics from mouthfeel, 

Symrise conducted a second study and 

tried to increase the consumer liking 

of sugar-reduced products by applying 

Symrise taste balancing solutions 

with Symlife ® . The team succeeded 

in dramatically increasing the overall 

liking of sugar reduced cola versions 

85g/l and 75g/l by adding the taste 

solution of Symrise. 

Regardless, which route consumers 

prefer and which target consumer food 

manufacturers would like to reach, 

Symrise supports their customers in 

reducing calories in a range of beverage 

products – from ice tea to CSDs – and 

offers the final taste profile consumers 

love across all three scenarios. 

Ideal match for sweet goods 

Especially in sweet baked goods, 

consumers desire a guilt-free and 

highly indulgent experience. ® Symrise 

experts for sweets and baked goods 

have extended the portfolio with a 

new natural Symlife taste solution 

‘Sweet Optimizer Baking MFC” to meet 

that demand. The multi-functional 

compound uses flavor and bulk 

ingredients and particularly focusses 

on sweet baked goods to meet the 

multiple challenges of sugar reduction. 

The compound allows manufacturers to 

reduce up to 50 % sugar and it works 

like a 1:1 replacement e. g. in biscuits 

while keeping the preferred taste, 

appeal and texture. 

“At the same time, consumers are 

becoming increasingly aware of their 

choices in the confectionary segment, 

says Lisa Wulf, Marketing Manager 

Category Confectionary. The 

reduction of sugar in confectionery 

products affects the entire level 

of richness and mouthfeel like in a 

chocolate bar. Our confectionery 

customers ask us to support this 

demand of healthier products with a 

highest level of superior experience 

and pleasure. That’s why we have 

developed Symlife ® solutions, to 

overcome the compromises on the 

indulgence level, Wulf explains. 


Ingredients 

The dairy health trend 

The Symrise studies have also revealed 

that especially with dairy products 

consumers want to reduce their sugar 

intake and feel healthier. They are 

looking for less sweet and also rich taste 

experiences. As a result, the ‘no added 

sugar’ claim trend in dairy has been 

growing. To support manufacturers 

in this field, Symrise has increased 

its know-how to pair flavors with a 

no added sugar matrix, delivering 

a delicious sensory experience. In 

this, the depth of the flavor forms a 

no-compromising element whereas 

consumers allow the sweetness level 

in some cases to taste different, new 

and exciting. In that regard, Symrise 

benefits from global chefs inspirations 

to reformulate products to taste great 

with natural taste solutions. 

For food manufacturers that want to 

meet the target of a 1:1 replacement 

Symlife ® offers taste balancing solutions 

for a 25 % or even 50 % sugar reduction 

with no compromise on the experience 

level. Thanks to its ecosystem and 

partners the taste experts can offer a 

full replacement complemented with 

additional balancing ingredients. 

Taste expertise on all levels 

Food and drink manufacturer have 

started to reformulate their products 

and have to meet the challenge 

to maintain the taste experience 

consumer love. Next to the evolved 

Symlife ® portfolio, Symrise offers 

regulatory guidance, sensory methods 

and analytics to ensure that all 

solutions are meeting latest regulatory 

standards without any compromise on 

experiencing indulgence. 

A sugar-reduced product can fulfill 

consumers’ desire for healthy food and 

drink in many different ways – from 1:1 

replacements to completely new taste 

experiences. Symrise is building on 

these insights and offers natural taste 

solutions across for all segments to 

meet the demand of diverse consumer 

groups. 

fmt 

The Natural Taste is in the Oil 

Infuso is a natural, flavored oil that is 

set to make snack production a whole 

lot easier and help food manufacturers 

in their quest for an outstanding 

snacking experience. 

The innovation team at Griffith Foods 

have been busy creating a solution 

that is brilliant in its simplicity and 

delivers intense, bold flavors and can 

create multi flavored profiles in a 

savory snack. 

Creating bold flavors 

With Infuso, you can customize the 

intensity of the taste and create a 

unique, bold flavor profile. 

Infuso replaces the oil that is sprayed on 

the snack substrate before seasoning. It 

can be used without disruption or extra 

cost as it requires a single sprayer, often 

already installed. 

As the solution provides less, up to no 

dust on site, which translates in less 

product waste. And it can be applied 

to a huge range of snacks including 

premium crisps, veggie extruded 

snacks, pop chips, breadsticks, 

pretzels, rice cakes, nuts, seeds and 

tortillas. 

Johan Boot concludes by saying: 

“Infuso provides a clear breakthrough 

as a single step innovation that can 

transform the flavor profiles of any snack. 

It’s easy to use no fuss application can 

utilize existing sprayers with applications 

that provide complete flexibility in oil 

composition and perfectly balance flavors. 

Customers can experiment with a variety 

of processes as well as salt reduction and 

gluten elimination which strengthen 

health profiles. Its heavy concentrations 

mean easy, efficient transport and less 

storage requirements make infuso a 

highly sustainable choice and one we 

expect to make a very positive impact for 

our customers, globally.” 

fmt 

“We co-develop the right flavors 

together with you, proven by our 

sensory capabilities and driven 

by our consumer insights,” says 

Johan Boot, Vice President, Product 

Development & Innovation, Griffith 

Foods Europe. 

“Our product range offers flavored oils 

in various flavor buckets: from green 

herbs, to Chili flavored oil and even a 

Peking Duck style. 

Infuso in the production process 

The standard two step seasoning 

process is replaced by a smoother, less 

complex single step application. 


13

Ingredients 

Citrusology Educational Programme 

Newly Launched 

Synergy Flavors has launched a new 

educational programme – ‘ ology’ 

– to inspire food and beverage 

manufacturers eager to tap into 

consumers’ continued interest in citrus. 

The programme includes a series of 

educational webinars to help food and 

beverage manufacturers explore the 

nuances of flavor across regions and 

citrus varieties. Webinars on lemon 

and orange have been recorded and 

are available to view online and future 

sessions in 2021 will cover grapefruit 

and lime. 

Synergy has created this programme by 

drawing on its decades of experience 

in developing citrus profiles using 

a range of extraction methods and 

different techniques to understand 

profiles and guide flavor creation. Gas 

chromatography-mass spectrometry 

(GC-MS) coupled with flame ionization 

detection is used to analyse essential 

oils and orange extracts to identify 

the key flavor compounds in different 

varieties of orange, for example. 

Through the analysis of different 

orange varietals and types, Synergy 

was able to identify compounds which 

make each profile unique. As an 

example, analysis showed that a high 

concentration of a flavor compound 

called Sinensal can contribute to juicy 

notes, while the flavor compounds 

Dimethyl anthranilate and gamma- 

Terpinene are likely to be responsible 

for characteristic floral and woody 

notes. Using these insights Synergy can 

create authentic citrus flavor profiles to 

inspire manufacturer’s citrus product 

development projects. Examples 

include: blood orange with ‘orange’, 

juicy and fruit notes; a mandarin flavor 

with more predominant floral notes; 

and a Floridian orange with peely notes. 

Phil Ashman, Synergy UK Flavorist 

commented: “We use sensory 

evaluations by an expert panel to help 

convey the flavor differences to our 

customers. Sensory analysis ensures 

orange profiles discriminate well in the 

perceived flavor and mirror the data 

obtained from the analysis. Principal 

components regression analysis can 

be applied to simplify the complexity 

of the sensory data and retain trends 

and patterns among the flavor profiles 

and their flavor characteristics. The 

sensory data provides customers the 

opportunity to choose between a 

variety of citrus flavors with unique 

flavor profiles and identity the type of 

orange profile they are looking for. For 

example, a Floridian orange is more 

‘peely’ in comparison to a Brazilian 

orange, and the Blood orange had 

balanced ‘fruit’ and ‘juicy’ intensities.” 

Vicky Berry, European Business Development 

Manager, Synergy Flavors, 

commented: 

“Citrus has always been a ‘core’ flavor 

but our technology and expertise, 

coupled with 130 years of citrus 

heritage, allow us to develop authentic 

fruit profiles and enable us to convey 

the nuances clearly to our customers. 

Whether it be through a natural flavor 

or the named provenance material, 

our approach and our heritage help 

our customers deliver the best tasting 

citrus products. We’re excited to 

be able to provide customers with 

support in every step of their citrus 

journey, from profile selection and 

stability to product formulation and 

labelling.” 

fmt 


Ingredients 

Reformulation: the Champion of Product 

Development 

A crucial aspect of successful reformulation is keeping the final sensory profile in mind 

Reformulation is an ongoing issue for 

manufacturers. Food and drink recipes 

are frequently changed for several 

reasons, such as adapting them to meet 

regional taste preferences, to improve 

the supply chain, reduce costs and/ 

or achieve (c)lean label status. With a 

healthy diet growing in popularity and 

the use of NutriScore Labelling in more 

and more European countries, improving 

an end product’s nutritional profile is at 

the very heart of reformulation. Plus, 

with the booming plant-based-market, 

the veganization of formulations is 

also high on many manufacturers’ 

agendas. But it’s not just about leaving 

undesired ingredients out and replacing 

them with “good” ones, it’s a complex 

task that involves balancing the 

desired sensory profile with consumer 

acceptance. GoodMills Innovation is an 

expert in reformulating existing recipes 

and supports manufacturers with its 

expertise and high-quality clean label 

ingredients. Jürgen Senneka, Head of 

Product Development & Application 

at GoodMills Innovation, talks about 

challenges and solutions. 

Healthier choices 

COVID-19 has markedly demonstrated 

just how perilous diet-related diseases 

can be: obesity and diabetes both 

exacerbate the effects of the virus 

and increase the probability of a more 

severe pathophysiology and likelihood 

of mortality. Almost universally, health 

experts recommend that we reduce 

our dietary intake of sugar, salt and fat 

to combat nutrition-related diseases. 

Given the widely acknowledged fact 

that changing eating behaviors is 

difficult for most consumers, there 

is regulatory pressure on the food 

industry to “healthify” their products. 

Many manufacturers are aware of 

their responsibility and offer optimized 

choices. 

Challenge 1: Cutting sugar 

Sugar has both vital sensory and 

technological functions. Besides 

providing a sweet taste profile, it also 

acts as a flavor carrier. Technologically, 

it facilitates the fermentation of yeast 

in baked goods, provides body and has 

a preservative role. When reducing the 

amount of specific ingredients in recipes, 

the mass of this particular component 

always has to be compensated. 

“Let’s say you have a cake with a 

sugar content of 20%. If you switch 

When it comes to the replacement of sugar, micronized bran works well as it provides both body and sweetness. 


15

Ingredients 

to a zero-mass sweetener, you have to 

find a solution to balance out this gap. 

Dietary fiber works well here.” 

Here, GoodMills Innovation offers 

different solutions. On one hand, 

their HIGH MAC dietary fiber is 

based on bran, which is micronized 

and contains natural wheat fiber, 

minerals, vitamins and secondary 

plant constituents. Owing to the very 

fine particles (less than 100 µm), an 

appealing texture is achievable that 

also provides body. On the other 

hand, SnowWheat is a flour made 

from specific whole grain variants 

(White Wheat) that delivers a mild, 

white-flour-like taste profile. 

Both options provide a good working 

base to create a well-rounded sweet 

sensory profile and a full-body texture, 

all while enriching baked goods with 

dietary fiber. Depending on the product 

concept, GoodMills Innovation’s experts 

are on hand to help customers with their 

reformulation processes. Depending on 

the dosage, for example, manufacturers 

may be able to use nutritional claims 

such as “source of fiber” or “high in 

fiber”. When using a labelling system 

such as NutriScore, enhancing the 

fiber content is a good way to achieve 

a better nutritional ranking. Possible 

applications are biscuits, cakes, filled 

wafers, granola bars and yeast-raised 

products such as brioche. 

Challenge 2: Cutting salt 

As with sugar, salt also plays important 

sensory and technological roles 

in baked goods. It supports a fullbodied 

mouthfeel and augments 

the perception of sweetness. From a 

technological perspective, it strongly 

influences the dough composition. The 

interaction of salt ions with the gluten 

impacts the yeast’s gas formation. 

Overall, these interactions affect 

dough composition and both the crust 

and crumb of the final baked product. 

To compensate for the lack of 

salt, flavor enhancers can be used 

to improve the sensory profile. 

Baking agents can offset both the 

organoleptic and technological 

effects of sodium reduction. By 

contrast, though, flavor enhancers 

A feasible approach for replacing eggs in pound cakes recipes is the use of protein flours. 

and baking improvers are likely to 

introduce additives to the ingredients 

list. Natural options to improve 

the flavor of bread include adding 

sourdough, wheat bran, wheat germ 

or ingredients such as herbs or dried 

vegetables. 

“Within our Slow Milling range, we 

have a number of flavor-enhancing 

offerings, such as baking enzymes, 

malted ingredients, coarse meals, 

sprouts, seeds and flakes. Our 

huge selection of tailored natural 

ingredients can be thought of as a 

modular system. And, because of 

the way we gently process the raw 

materials, using traditional methods 

such as fermentation, the ingredients 

score with a multifaceted sensory 

profile that adds value to baked 

goods and compensates for a certain 

amount of taste loss.” 

Within the German bread market, for 

example, the baking industry managed 

to achieve consumer acceptance with 

low-sodium products. Today, there’s 

rarely a packed bread with more 

than 1.1% salt available, which is a 

reduction of approximately 10-15% 

compared to some ten years ago. 

Challenge 3: Veganizing recipes 

With the plant-based market 

skyrocketing, vegan versions of classic 

baked goods are increasingly in 

demand. And whereas vegan varieties 

of rustic baked goods such as breads, 

bread rolls and pretzels are frequently 

available, the fine baked good market 

is a trickier hurdle to overcome. 

Likewise, although dairy product 

ingredients such as butter can be easily 

replaced with margarine and oil, and 

plant-based alternatives are available 

for milk and quark, finding a proper 

replacement for eggs is an ongoing 

challenge for cake manufacturers. 

One approach is to use protein flours 

based on lupins, chickpeas, lentils or 

soy, for example. This is not a new 

concept and, prior to the plant-based 

trend, was previously done to keep 

costs down. When it comes to doughs 

for pound cakes and biscuits, this 

works really. But if a foam-stable 

dough is needed, such as for sponge 

cakes, then the options are limited 

because of thermostability issues. 

It’s certainly possible to use plantbased 

hydrocolloids — but these do 

come with the downside of adding 

E-numbers to the formulation. 


Ingredients 

“Veganizing formulations is an exciting 

field and one that will keep us busy in 

the next few years. As experts in baked 

good applications and pioneers in 

clean label, we’re doing comprehensive 

research into appropriate solutions.” 

Enhancing the fiber content to compensate 

for sugar reduction is, for example, possible in 

yeast-raised products such as brioche. 

Summary and outlook 

In most examples, it’s not just a matter 

of removing one ingredient; it’s about 

balancing a number of different 

components to achieve the required 

result. GoodMills Innovation’s approach 

is to maintain the original ingredient 

list as much as possible and find smart 

alternatives from within our vast 

portfolio that complement the overall 

matrix. There are exceptions, of course; 

sometimes an original recipe can be 

optimized by eliminating E-numbers. 

In such instances, we’ll take a twopronged 

approach and address both 

issues at the same time. Thanks to our 

extensive clean label experience and 

array of ingredients, this can usually be 

done without sacrificing either taste or 

functionality. 

fmt 

Ingredient Original recipe Amount [g] Reformulated recipe Amount [g] 

Wheat Flour Type 550 1000 840 

Micronized bran (HIGH MAC) - 100 

Protein Flour (Smart Wheat) - 60 

Butter 150 - 

Rapeseed oil - 70 

Sugar 150 120 

Skimmed milk powder 30 30 

Liquid whole eggs 200 220 

Clean Label Baking Improver (GOOD Briche CL) 10 10 

Compressed yeast 70 70 

Salt 15 15 

Water 250 350 

Energy [kcal] 351 301 

Sugars 10,6 8,7 

Saturated fat 5,5 1,1 

Salt 0,9 0,9 

Protein 9,9 9,9 

Fiber 2,8 4,7 


17

Ingredients 

Chickpea Protein Beats Eggs in Mayo 

ChickP’s 90% protein isolate demonstrates compelling “aquafaba” effect. 

ChickP Ltd., presents its chickpea 

isolate as an all-purpose, nutritionpacked, 

plant-based egg alternative 

for eggs in mayonnaise. The start-up 

company teamed up with select 

food companies to help formulate 

egg-free recipes, including a creamy 

mayonnaise substitute and saladdressings. 

The resulting products 

have the flavor, appearance, and 

functionality of counterparts with real 

egg, all the while adding nutritional 

value. The company is commercializing 

two different chickpea-sourced 

isolates, each designed to impart 

specific organoleptic qualities. 

A 1:1 egg replacement for mayo 

ChickP’s proprietary isolate is starring 

in different mayonnaise recipes as a 

one-to-one replacement for egg yolk. 

The pilots were so successful that 

one formulation is now going into 

large-scale pilot production. Food 

producers operating in the plantbased 

spaces also are turning to the 

ChickP isolate as a highly functional 

clean-label emulsifier allowing them 

to whip up vegan creams, sauces, and 

dressings as it hits key notes in sensory 

and flavor qualities. 

Products crafted with ChickP’s isolate 

exhibit long shelf life and good heat 

stability, making the ingredient 

suitable for dispersal into both hot 

and cold applications. 

The isolate, which boasts 90% 

protein content, utilizes all the 

extractable components of the 

chickpea, providing a powerful 

and holistic nutritional boost. It is a 

proven and compelling egg replacer 

for vegan food formulations in this 

category, giving food companies’ new 

opportunities to shorten and simplify 

their labels. The solution has the 

potential to release the vegan mayo 

market from traditional dependence 

on modified starches, hydrocolloids, 

and stabilizers for emulsification 

and flavor. The unusually high 

protein content eliminates the need 

for adding ingredients that are less 

nutritionally relevant to the final 

product. 

Boosting the aquafaba effect 

The chickpea’s unique ability to assume 

egglike behavior has been gaining 

traction among the global vegan 

and egg allergic communities for a 

number of years. Following a turning 

point revelation by vegan foodie 

Goose Wohlt in 2014, many have been 

fervently embracing the practice of 

using aquafaba — the starchy liquid 

from tinned beans — to whip up 

creams for meringues, macaroons, 

mousses, and savory delicacies as well 

as mayonnaise, creamy dressings, and 

cheese substitutes. 

“The discovery of the chickpea 

aquafaba effect has been a culinary 

gamechanger for many vegans,” 

notes Ron Klein, CEO of ChickP. “The 

downside is that it still doesn’t present 

a viable egg substitute in nutritional 

terms, as it contains only a fraction 

of the protein of an egg. We took 

the aquafaba concept a leap further 

and derived that same desired effect 

from the body of the nutrient dense 

chickpea isolate.” 

Future Market insights anticipates the 

global egg replacement ingredient 

market will register a CAGR of 5.8% 

by 2026 reaching an estimated 

value of US$1.5B as manufacturers 

meet consumer demands for vegan, 

vegetarian, and allergen-free 

products. Various brands of egg-free 

mayonnaise and dressings already are 

available, but many use whey protein 

concentrate. Others include various 

nuts and starches. The former is nonvegan, 

and all pose allergen risks. 

While growing environmental 

awareness is driving a consumer shift 

towards the adoption of vegan and 

flexitarian diets, additional factors 

such as egg shortages, rising prices 

of eggs, salmonella risks, and various 

egg-related allergies are also making 

room for the egg replacement market. 

“ChickP isolate presents a highly 

nutritious clean-label, plant-based 

solution to replicating the role 

of the egg yolk in mayonnaise 

formulations,” says Itay Dana, VP of 

Sales and Business Development for 

ChickP. “Our isolate demonstrates 

superior foaming capabilities due to 

its high solubility and smooth texture 

and possesses minimal off-notes. This 

allows us to tailor mayo recipes to 

the customers’ desired requirements 

and produce a truly creamy product 

that is visually and organoleptically 

appealing, without the use of 

synthetic thickening, texturizing, or 

masking agents.” 

fmt 


Ingredients 

Global Alternative 

Protein Acquisition 

Global nutrition leader ADM has just announced that it has 

reached an agreement to acquire Sojaprotein, a leading European 

provider of non-GMO soy ingredients. Established in 1977, Serbiabased 

Sojaprotein has sales into 65 countries, offering a wide 

array of non-GMO vegetable protein ingredients for an extensive 

list of European and global customers in the meat alternative, 

confectionary, protein bar, pharmaceutical, pet food, and animal 

feed segments. The company had more than $100 million in sales 

in 2020. 

“Thirty years ago, ADM invented the soy vegetable burger, giving 

rise to the plant-based protein segment. Today, alternative 

proteins represents one of our core growth platforms, and as 

this $10 billion global industry grows to $30 billion over the next 

decade, we are investing to expand our unparalleled capabilities,” 

said Leticia Gonçalves, ADM’s president of Global Foods. “The 

addition of Sojaprotein – the largest producer of plant-based 

protein in southern Europe – adds production capacity in addition 

to an impressive network of customers who are leading the way 

in meeting consumer needs for nutritious and responsible plantbased 

foods and beverages. We’re particularly excited for the 

opportunity to work together to meet the fast-growing demand 

of European consumers who prioritize locally-sourced, non-GMO 

ingredients in their food and beverages. We’re looking forward 

to bringing this successful, growing provider together with ADM’s 

global footprint, consumer insights and innovative technologies.” 

Cutting-Edge 

Explosion Protection 

for the Food Industry 

“This agreement testifies to the sustainable business models that 

MK Group is implementing, as an investment company with a 

diversified portfolio of value-added industries in Southeastern 

Europe. This is yet another confirmation of the proven track 

record of our management, as well as the global recognition of 

the world-class quality of our non-GMO soybean products,” said 

Aleksandar Kostić, vice president of MK Group, the majority 

owner of Sojaprotein. 

The addition would build on ADM’s recent investments in alternative 

proteins, including the company’s soy protein complex in Campo 

Grande, Mato Grosso do Sul, Brazil; its new pea protein plant in 

Enderlin, North Dakota; its PlantPlus Foods joint venture; and 

partnerships with innovative startups like Air Protein. “Consumers 

today are looking for more from their foods and drinks – they 

want great tasting products and sustainable sources of proteins,” 

Gonçalves added. “ADM is in a unique position to meet those 

needs: Our global, integrated value chain, which stretches from 

the farm gate to the dinner table, and our unmatched portfolio 

of ingredients and solutions, are why we are the partner of choice 

for customers at every step of the food and agriculture value chain. 

And as today’s announcement demonstrates, we’re not content to 

stop there. We’re focused on continued growth, and we’re excited 

about the opportunities ahead.” 

The transaction is subject to regulatory approvals. 

fmt 

For safety and protection of your production lines, 

Thorwesten Vent recommends the use of self re-clo sing, 

reusable explosion vents including anti-condensation 

trace heating with dryers, silo and fi lter applications. 

Do you want to increase product safety and plant 

availability? The certifi ed, patented explosion devices 

by Thorwesten Vent offer signifi cant advantages. 

THORWESTEN VENT GmbH 

Daimlerring 39, 59269 Beckum / Germany 

Phone: +49 2521 9391-0 

thorwesten.vent@thorwesten.com 

www.thorwesten.com 

Key No. 99677 


TWV_foodMarketingTechnology_04_2021_92x244_4c_Anz_Food_EN.indd 1 02.07.21 10:31 

19

Ingredients 

Low Sodium, High Fiber 

Craveability 

Lower sodium, higher flavor perfect for Plant-Based Bites 

The consumer appetite for exciting, 

nutritious, full-flavored snacks put the 

spotlight on better-for-you plant-based 

options. After extensive research and 

lab tests, Salt of the Earth introduces its 

all-natural solution for making lentils 

bites tastier, using less sodium. 

Salt of the Earth conducted virtual 

research of social media, culinary blogs, 

and retailers that indicates flexitarian 

and vegan Millennials increasingly are 

seeking new plant-based snacks that are 

better for you as well as have high protein 

content, vitamins, and minerals. After 

analyzing the properties of different 

legumes, they zeroed in on lentils. 

“We developed an application for lentil 

snack bites that can be chilled, frozen, 

or dried,” explains Rakefet Rosenblatt, 

food technologist for Salt of the Earth. 

“Lentils have lots of protein and a high 

overall nutritional value, plus they 

blend well with other vegetables. We 

noticed that plant-based products are 

getting increasing attention on the 

market, yet most of the snacks are from 

broccoli, cauliflower, or sweet potatoes, 

which lack the same level of nutritional 

value. Our new application concept can 

attract a wider audience, including kids, 

thanks to its great taste and reduced 

sodium.” 

“Parents with busy lifestyles are looking 

for ready-to eat nutritious treats that 

can be part of a meal or an on-the-go 

snack for the whole family,” adds Tali 

Feingold, Business Unit Director of 

Salt of the Earth. “My kids won’t eat 

lentils but these delicious treats made 

with Mediterranean Umami Bold have 

become a part of our regular routine.” 

“This Mediterranean Umami Bold 

formulation will allow food companies 

to easily overcome lentils’ natural 

blandness and provide a savory 

treat,” adds Rosenblatt. “You can add 

Mediterranean Umami Bold to the wet 

mixture as part of the other ingredients. 

It completely dissolves, naturally boosts 

flavors, all while lowering sodium levels 

by a third.” 

Mediterranean Umami Bold is a cleanlabel, 

plant-based solution for flavor 

enhancement and sodium reduction. 

It is a versatile ingredient with 

multiple uses, including boosting 

savory flavors and reducing sodium 

up to 45% in a variety of products. 

It can also be used to reduce the 

amounts of certain expensive 

ingredients, such as flavorings and 

spice blends. 

fmt 


Ingredients 

7-9 

NOV 

2021 

DUBAI WORLD 

TRADE CENTRE 

THE YEAR’S MOST 

INFLUENTIAL EVENT FOR 

GLOBAL F&B MANUFACTURING 

EXHIBIT NOW 

gulfoodmanufacturing.com 

gfm@dwtc.com 

Key No. 100729 


Co-located with Organised by Safety assured by 

21

Processing 

The Bioautomated Algae Plantation 

Amid extensive media coverage in 2018, one of the largest and first closed, year-round microalgae cultivation 

facilities in the world was officially opened in Bruck an der Leitha in Lower Austria. The photobioreactor 

system developed by Austrian-based ecoduna, which consists of 43,000 6-meter high glass tubes, is designed 

to produce roughly 100 tons of ultrapure algae powder annually. With its high concentrations of highgrade 

vegan omega 3 and omega 6 fatty acids, natural color substances and micronutrients, plus essential 

amino acids, microalgae is considered a highly-sustainable and resource-efficient raw material of the future, 

particularly for the food industry. One of the key issues during research and development was the creation 

of an industrial-scale production infrastructure, which required an automated system for controlling the 

biological growth process. Over the course of the project, Endress+Hauser proved to be a highly-engaged, 

persistent partner. At that time still a startup, ecoduna was supported from the very beginning by the 

measurement technology specialist with both high-quality sensor technology and comprehensive expertise 

in the area of pH value and optical density (OD) measurements, two relevant pieces of the patented green 

technology puzzle. 

Franz Emminger and Mag. Martin 

Mohr, ecoduna’s two founders, 

originally wanted to produce biofuels 

from microalgae. The underlying idea 

was, and still is, to provide the green 

single-cell organisms constant and 

optimal photosynthesis conditions 

(light, CO 2 

and nutrients) and thus be 

able to continuously and systematically 

cultivate and produce large quantities 

of high-quality biomass. After tinkering 

with this project for a number of years, 

in 2010 they molded their idea into a 

business model and ventured stepby-step 

into independence with the 

support of private investors. 

The Austrian company has since 

steadily enhanced and fine-tuned the 

production processes and safeguarded 

the technology through global patents. 

As early as 2012, the company put the 

demonstration and research facility 

in Bruck an der Leitha into operation, 

enabled intensive process tests and 

created a basis for the technical and 

commercial maturity of the system. 

ecoduna was acquired at the end of 

2020 by a private, Netherlands-based 

company active in the cultivation of 

organic plants and renamed Jongerius 

ecoduna GmbH. The initial plan is to 

concentrate on the European sales 

market. 

Producing like nature 

“We produce our algae the way nature 

does, just not in a horizontal flow, but 

vertically,” explains Lukas Neuwirth, 

quality manager at Jongerius ecoduna. 

Austrian-based Jongerius ecoduna cultivates microalgae inside a total of 43,000 glass tubes spread 

over only one hectare of space. The company is producing up to 70 tones of biomass during the first 

phase of operation, with plans to ramp up to a full capacity of 100 tons as quickly as possible. 

“Microalgae are single-cell organisms 

that under ideal conditions, divide 

once each day through photosynthesis. 

That means they grow into high-grade 

biomass containing valuable substances 

faster than soil-based plants.” Optimal 

light conditions for cultivating the 

algae occur if there is neither too 

much (such as on the surface) nor too 

little (such as in deeper waters) light 

available. “In natural waters, this 

so-called photoactive zone is located 

several centimeters below the surface, 

but the zone itself has a depth of 

only about three centimeters,” says 

the expert in more detail. “With our 

vertically-aligned reactors, we simply 

rotate the photoactive zone 90 degrees 

to expand the available surface for the 

photosynthesis process.” The facility 

comprises 32 photobioreactors, each 

of which in turn is made up of around 

1,400 vertically-installed, 6-meter 

long glass tubes that serve as the 

habitat for the “floating” microalgae 

cultures. Altogether, that adds up to an 

impressive length of 230 kilometers. No 

pumping occurs in the system. Instead, 

air is injected into the tubes to mix 

the algae suspension, so that all of the 

microalgae receive sufficient light, and 

also to transport CO 2 

, selected nutrients 

(nitrate, phosphate and trace elements) 

and O 2 

as the only accumulated 

”waste”. “By making the shift from the 

polycarbonate profile elements that we 

used in the past, to the glass tubes, we 

were able to significantly increase the 

life cycle of the modules, and thus the 

productivity of the system,” says Lukas 

Neuwirth, making no secret of the fact 

that this decision, made roughly four 


Processing 

years ago, was the breakthrough that 

led to economically-viable, large-scale 

production. “We produce a wide variety 

of algae. The single-cell organisms 

proliferate within an enclosed and 

controlled ultrapure system, protected 

against external influences, which 

allows us to manufacture highquality 

algae powder for the food 

industry. This clearly sets us apart from 

competitors that often deliver heavilycontaminated 

“open-pond-quality” in 

uncontrolled cultivation conditions.” 

“Bioautomation” 

Since the photobioreactor system 

operates 365 days a year, the cells 

divide once a day, thus doubling the 

number of microalgae in the ideal 

situation. That also means that each 

day, up to 50 percent of the total 

volume containing the regrown 

biomass can be harvested using 

crossflow filtration, centrifugation 

and spray drying. “Depending on the 

time of year, we utilize various strains 

of algae. In the summer we need 

more heat-resistant strains than in 

the winter,” explains Lukas Neuwirth. 

The cultures also age, which makes 

it necessary to change them every 10 

to 12 weeks. “Although microalgae 

do not age, cells die and release 

substances into their surroundings. The 

organic material from the dead cells 

act as a carbon source for bacteria. A 

system with dimensions like ours is 

impossible to keep sterile,” says Lukas 

Neuwirth, illustrating one difference 

between a real large-scale production 

environment and a laboratory test 

setup. And it’s exactly this capability 

to transform years of biological 

knowledge and technical know-how 

into an industrial production process 

that distinguishes Jongerius ecoduna. 

Economic feasibility is the one reason 

why the plant has to be largely 

automated. That’s why, parallel to 

the biotechnology processes, the 

automation technology was also 

developed with the aim of being able 

to control the growth of the protozoan 

with a maximum degree of efficiency. 


23

Processing 

“In a test environment, you extract 

samples manually and take them to the 

lab for analysis. In order to be able to 

automate this analysis process, we first 

had to define it, step-by-step. There 

was no state of the art, recalls Lukas 

Neuwirth, who was heavily involved in 

the development of the process. “That’s 

why it was important during this phase 

to find partners who understood that 

we were unable to exactly formulate 

the requirements at the product 

level. That was immediately the case 

with Endress+Hauser. We carried 

out numerous tests to determine the 

suitability of a wide variety of sensors. 

During this phase, it was very helpful for 

us as a startup to have Endress+Hauser 

make numerous products available to 

us at no cost and provide us solid advice 

and valuable tips.” 

Measurement parameters and 

manipulated variables 

Roswitha Schützner managed the 

project from Endress+Hauser Austria’s 

side. “The collaboration with Jongerius 

ecoduna was highly exciting and 

interesting from the very start,” admits 

the project manager for analysis 

technology in describing her personal 

enthusiasm. “I was impressed by the 

vision and the spirit of the young and 

motivated development team.” A lot of 

joint testing was carried out, which then 

resulted in a sensor standard that could 

be used to begin series production. 

“The two most important measurement 

parameters are pH and optical density,” 

reveals Lukas Neuwirth. “We can use 

the pH value to draw conclusions about 

the CO 2 

saturation and the optical 

density provides direct information 

regarding the algae concentration, 

and thus the cell growth.” This 

measurement data makes it possible 

to continuously sustain ideal growth 

conditions through targeted feeding 

of CO 2 

and other nutrients based 

on the current requirements of the 

microalgae at multiple points in the 

system. In concrete terms, each reactor 

has an inline »OUSBT66« near-infrared 

absorption sensor and a CPS11D pH 

sensor from the Orbisint series, both 

from Endress+Hauser. “What we 

really liked about the Endress+Hauser 

products was the possibility to measure 

directly in the reactor without a bypass,” 

adds Lukas Neuwirth. “We’re testing 

sensors from other manufactures as 

well.” 

The CPS11D pH sensor - the digital 

jack-of-all-trades for process control 

technology within the Endress+Hauser 

portfolio - is moisture- and corrosionresistant, 

can be calibrated in the lab 

and enables predictive maintenance 

thanks to the integrated “Memosens” 

technology. 

The OUSBT66 absorption sensor for 

monitoring optical density measures 

in the 860 nm near-infrared range, 

which means the performance is 

unaffected by different colors of 

algae. The measuring principle is 

based on Beer-Lambert’s law, which 

relates the attenuation of light to the 

properties of an absorbent material 

through which the light is travelling. 

Furnished with an NIST-traceable and 

certified push-on filter, the OUSBT66 is 

especially easy to inspect and calibrate. 

Over the course of harvesting, CLS82D 

digital 4-electrode conductivity sensors 

are employed during cross-filtering 

of the water in the filtrate, which is 

then recirculated to the process. The 

signals from all three sensors are 

analyzed by a CM44P transmitter from 

Endress+Hauser, which supplies its data 

via Profibus to a control application 

employed by a system integrator using 

technology from Siemens. 

Well looked after algae 

Jongerius ecoduna was successful 

in harmonizing the biological and 

technological processes for the algae 

production system, thus making it 

suitable for industrial scale use. Lukas 

Neuwirth nevertheless sees plenty of 

additional optimization and research 

potential for even better cultivation 

conditions and is already looking 

forward to another sensor envisaged 

by Endress+Hauser. “The next thing we 

want to do is optimize the mixing ratio 

between recirculated and fresh water 

by measuring the organic carbon in the 

filtrate as a TOC value.” 

fmt 


Processing 

We bring colour into view! 

Compact capacitive level switches with 

360° custom-colour status display 

256 colours 

Individually selectable: 

Measurement in progress 

Sensor switching 

Process malfunction 

Compact design 

15 cm 

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Adjustment via 

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www.vega.com/vegapoint 


Key No. 99290 

25

Processing 

Mixture of Bouillon Mass as a 

Technical Processing Task 

Homogeneity is a Winner 

Instant soups and bouillon cubes are a convenient and fast snack, but the production demands complex 

process technology requirements. Not only are the ingredients numerous but also extremely different in 

terms of consistency and composition. An effective opportunity to implement this demanding mixing task 

provides the Lödige Ploughshare ® Mixer type FKM. 

From dry powder to sticky and partly 

liquid products: The ingredient list of 

bouillon mass such as soft and hard 

bouillon includes components of nearly 

every consistency. For various products, 

powder with a large amount of salt and 

sugar, colouring substances, flavour 

oils, spices, melted fats like palm and 

chicken fat as well as additional liquids 

need to be processed into a mixture 

that is as homogeneous as possible. 

This task is especially demanding due 

to the different solubility of the recipe 

ingredients in fat and water. Besides 

that, a defined swelling of dry starch 

components must be ensured during 

the wettening phases. And last but not 

least, instant soups and bouillon cube 

mixtures are about the perfect pouring 

and dosing properties of the product. 

The challenge: The desired 

characteristics for every recipe and 

every batch must be produced quickly, 

precisely, and reproducibly within the 

shortest time possible. The process and 

the machine must of course meet all 

food technology and hygiene demands. 

Ploughshare ® Mixer type FKM for 

batch production 

Using the horizontal Lödige 

Ploughshare ® Mixer type FKM, these 

complex technical process requirements 

can be met. The mixer is preferably 

used for batch production. Depending 

on the production quantity and 

application, the model sizes available 

are designed for 300 litres for small 

batches and up to 8,000 litres for largescale 

production. 

The mixer works according to the 

mixing and fluidisiation process 

developed by Lödige. Special mixing 

tools that are systematically arranged 

on a shaft produce a three-dimensional 

mixed goods movement, a so called 

mechanically generated fluid bed. 

Due to this intensive and, if needed, at 

the same time gentle product movement, 

Special mixing tools that are arranged systematically on a shaft produce a three-dimensional mixed 

goods movement, a socalled mechanically generated fluid bed. 

solid or liquid small and micro 

components can be distributed extremly 

fast and homogeneously in a batch. 

Lödige offers various liquid addition 

possibilities as needed. The respective 

optimal solution is designed according 

to the specific needs of the application 

and recipe. The amount of liquid can be 

between 1% and 30%. 

At the same time, the mixer meets all 

requirements of “hygienic design”, 

which food manufacturers require as 

part of their plant planning. Lödige is 

a member of the European Hygienic 

Engineering & Design Group (EHEDG) 

and develops innovative concepts 

for mixing systems corresponding 

with these guidelines. Essentially the 

Ploughshare ® Mixers features are: an 

easy to clean design, manufactured 

entirely of stainless steel, surfaces 

in contact with product are at least 

Ra < 0.8 µm, a completely welded 

mixing unit with optimised shovel 

clearance from the wall, air-purged 

low-maintenance shaft seals, large 

inspection/cleaning openings, enlarged 

discharge opening(s) for minimised 

remaining material, drives and bearings 

featuring stainless steel covers, and 

where required a (partially) automated 

wet cleaning (Washing in Place WIP/ 

Cleaning in Place CIP). 

Process description 

In case of a batch mixing process, 

the components are pre-weighed 

individually or together and then added 

into the mixer. After an optimised 

mixing time determined by scale-up 

trials, and after reaching the required 

homogeneity, the batch is emptied into 

the downstream bunker, container, big 

bags, or similar. 


Processing 

The mixer meets all requirements 

of "hygienic design", which food 

manufacturers require as part of their plant 

planning. 

The mixer is mainly fed from above. 

Using smaller mixers the feeding can 

be done manually via a large feeding 

door. In case of automated production 

systems, the raw materials are supplied 

by upstream silos, scales, or similar 

dosing into the mixer via one or more 

feeding inlets. The mixer is discharged 

downwards. The mixing tools are 

designed in a way that the product is 

moved to the center of the drum where 

the discharge door is located. 

Mixing times for dry recipes are 

between 1 and 3 minutes and for pasty 

bouillon massess between 5 and 10 

minutes. One advantage of the Lödige 

Ploughshare ® Mixer is that the mixing 

times vary insignificantly between the 

model sizes. The batch time is usually 

a combination of multiple process 

steps. Fragile or sensitive components 

The ingredients of bouillon mass are numerous 

and extremely different in terms of consistency 

and composition. An effective opportunity for 

implementing this demanding mixing task is 

provided by a Lödige Ploughshare ® Mixer type 

FKM. 

are usually added at the end. Different 

rotation speeds are used as needed. 

Lödige Ploughshare ® Mixers 

in use at an African food 

manufacturer 

Growth markets for these products 

currently include Asia, South America, 

and Africa. We’re pleased that in 2018, 

a new Lödige customer in western 

Africa purchased our high-quality 

equipment from Germany. 

To increase their production capacities 

to a large degree, the company 

invested in sustainable machines from 

Lödige, which perform a range of 

mixing tasks. In this case, a decision was 

made during the first expansion phase 

to purchase 18 FKM mixers. This was 

Lödige’s largest single order in over 80 

years of the company’s history. 

Conclusion 

Excellent mixing homogeneities with 

many enormously different individual 

components and under food-compliant 

hygiene standards: The mixing of 

bouillon masses places very special 

demands on the mixing technology 

used. The Ploughshare ® Mixer type 

FKM from Lödige offers a practical and 

efficient solution for all batch sizes 

customary in the industry. 

fmt 

STRONG BY ITSELF – 

UNBEATABLE TOGETHER. 

The new DuoDrive and the NORDAC PRO. 

Extremely high system efficiency 

Compact wash-down design 

Excellent communication paired with intelligence 


Getriebebau NORD GmbH & Co. KG | T: +49 4532 289-0 | info@nord.com | www.nord.com 

27 

Key No. 99923

Processing 

Cobot Palletizer set to Revolutionize 

Robotic Uptake 

OMRON and Reeco have taken collaborative robotics innovation to the next level with the development of 

the RB1200 cobot palletizer that costs up to 50% less and has a 60% smaller footprint than a conventional 

robot palletizer. These game-changing metrics have a radical impact on project payback, making end-of-line 

robotic automation economically attractive to producers of all sizes for the first time. 

The concept of collaborative robots 

working alongside humans has 

already been proven in automotive, 

warehousing and fulfilment 

environments. We believe the time 

is right and the technology is ready 

for this next-generation automation 

approach to be adopted for palletizing 

tasks across a range of industries, 

from food and drink to personal care 

and pharmaceuticals,” comments 

Dan Rossek, Marketing Manager for 

OMRON UK. 

He continues: “Designed together 

with our solution partner Reeco 

Automation, the RB1200 has the 

potential to revolutionize palletizing. 

Our offering is unparalleled in terms 

of its size, affordability and agility. 

The ease with which it can be set up 

for different products and layouts and 

redeployed around the factory floor is 

phenomenal.” 

Cobots replace robots 

Although a mainstay of FMCG 

production lines for many years, robot 

palletizers take up considerable floor 

space, are complex to specify and 

programme, and are almost impossible 

to redeploy to another location, making 

them cost-prohibitive for many SMEs. 

In contrast, Reeco and OMRON’s 

RB1200 cobot palletizer is a compact 

plug-and-play system that can be easily 

switched between lines. This ensures 

users can maximize their investment by 

providing flexibility to cope with rapid 

changes in demand across the factory. 

60% smaller 

Without the need for all-round 

guarding, the RB1200 measures just 2.2 

x 3.2m, which equates to a 60% size 

reduction versus a typical 4x4m cartesian 

palletizer. The cobot is inherently safe, 

using optical laser scanners to monitor 

The RB1200 cobot is fitted with a universal end-effector which can handle 90%+ of box-based 

products 

the immediate area and stopping 

operation if potential human contact is 

identified. 

Up to 50% less expensive 

Based on a standardized platform 

and without the need of a heavyduty 

sub-frame to support a large 

robot arm, the RB1200 has a more 

streamlined automation infrastructure 

at a dramatically reduced cost. The 

purchase price is up to 50% less than a 

comparable traditional palletizer robot, 

making it a viable investment for many 

businesses that have previously ruled 

out robotics on cost grounds. 

Maximum agility 

The cobot’s intrinsic flexibility also 

contributes to a compelling payback 

case; the lack of extraneous kit makes 

the RB1200 easy to move between lines. 

“The RB1200 is light and transportable; 

it can easily be moved by pump truck 

to another line within minutes. By 

contrast, to redeploy a traditional 

robot palletizer to another part of the 

factory would be a huge undertaking, 

requiring a significant logistics effort 

and considerable time,” explains Dan. 

Changes at the touch of a screen 

Not only is it easy to relocate the 

RB1200, but product, pack and 

layout configuration changes can 

be completed in minutes using 

Reeco’s EasyStack visual software. No 

programming skills or robot experience 

is required to redesign a pallet pattern 

– the operator simply has to enter a 

few parameters such as box and pallet 

dimensions, define the layout for the 

first and second layers, then repeat for 

as many layers as required. 

Off-the-shelf solution 

From order to installation within 2-3 

weeks, the RB1200 slashes the wait 


Processing 

time of a traditional robot by months. 

As well as minimal programming 

requirements, to achieve fast fulfilment 

the plug-and-play cobot is fitted with 

a standard, unique, universal endeffector 

which can handle 90%+ of boxbased 

products. Reeco Automation can 

also provide custom-designed tooling 

for special application requirements. 

Automation for all 

With a maximum payload of 10 kg and 

a cycle time of 12 picks per minute, the 

RB1200 cobot palletizer is ideally suited 

for small to medium volume producers. 

As OMRON’s first cobot solution 

partner, Reeco is looking forward to 

presenting the RB1200 to the market 

in conjunction with OMRON. “The 

cobot palletizer is an off-the-shelf, 

market-ready solution that represents 

great value for money, with no hidden 

costs in design or engineering. Leasing 

options and a fixed service contract are 

also available, making next-generation, 

end-of-line automation a reality for 

FMCG producers of all sizes,” says 

Reeco Managing Director Llewelyn. fmt 

Measuring just 2.2 x 3.2m, the RB1200’s footprint is 60% smaller than a typical 4x4m cartesian 

palletier 

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+ Integrated systems controls for material handling 

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and FSMA safety guidelines 

Key No. 99864 

food Marketing & Technology • Safe August food 2021 and ingredient handling. Feeding, weighing and conveying systems 

provided by Coperion and Coperion-Tron offer the highest in efficiency 

and safety standards for plant-based food processing applications. 

www.coperion.com/foodtransfer 

29

Processing 

A “Greener” Future for Snacks Packaging? 

There are many factors to consider in seeking a more sustainable snacks packaging solution, explains John 

Alimi, Product Manager for bagmakers of Ishida Europe 

As the saying goes, things come full 

circle. The first example of potato crisp 

packaging – or potato chip, as it was 

called in the USA where the first packs 

emerged – came in 1926 with product 

in sealed wax paper bags. Now, nearly 

100 years later, as plastic in all its 

forms continues to fall out of favour 

with consumers, paper packaging is 

suddenly back in fashion. 

Of course, a lot of other things have 

also happened to snacks during this 

time. From the first introductions of 

cheese & onion and salt & vinegar 

crisp varieties, we now have a myriad 

of different and increasingly exotic 

flavors. Snacks manufacturers have 

continued to expand and diversify 

their offerings and new companies 

with new ideas have entered the 

market, so that today’s consumers 

have the choice of a huge number of 

different snacks products as part of 

multi-billion-pound global industry. 

Packaging has played a key role in 

this growth. The introduction of 

new materials and their continual 

refinement have enabled snack 

products to withstand the rigours 

of the supply chain and reach the 

consumer in perfect condition. For 

many of the current products, multi- 

laminate foils and nitrogen gas 

flushing for the filled bags are helping 

to preserve quality, taste and freshness 

and deliver the extended shelf life we 

have all come to expect. 

Packaging equipment has made a 

similarly important contribution, in 

particular in allowing products to be 

mass produced. Ishida’s introduction 

of multihead weighing technology in 

the 1970s, for example, was a game 

changer in terms of maximizing speeds 

and minimizing product giveaway; 

and continual design and technical 

enhancements since then have created 

even faster and more accurate machines 

to enable snacks manufacturers to 

optimize throughput and efficiencies. 

Whereas in the early 1980s our 

weighers, combined with twin bagging 

systems, could achieve a top speed of 

110 weighments per minute for a 25g 

bag of crisps, today over 270 of these 

crisp bags can be churned out every 

minute, with accuracy now to within 

0.1g of the target weight. 

Alongside this, bagmakers have also 

become increasingly sophisticated. For 

example, the introduction of a stripping 

action is keeping the sealing area free 

of product for reliable seals every time; 

our latest auto-splice function has 

minimized film changeover times to 

less than a minute. Seal testers, metal 

detectors and x-ray inspection systems 

have helped to ensure product quality 

and seal integrity. Case packing systems 

speed up end of line operations. The 

result has been the introduction of 

increasingly sophisticated and fully 

integrated snacks packing lines, which 

a company like Ishida is able to design 

and install completely from its own 

equipment portfolio. 

All of this means there is a lot to consider 

as manufacturers seek to introduce new 

‘greener’ forms of snacks packaging. In 

particular, any alternative packaging 

materials must be able to maintain 

what has already been achieved in 

terms of product quality and freshness. 

And for the equipment supplier there 

is the need to deliver the same high 

speeds, throughput and efficiencies 

that snacks producers are getting from 

their existing machines. 

One of the main requirements now 

for snacks packaging is to improve 

its recyclability so that packs do not 

end up in landfill or become a waste 

problem. This has been a key driver 

behind monolayer materials and 

paper and compostable alternatives. 

A key consideration here, of course, 


is the characteristics of the product 

– popcorn, for example, has a high 

moisture content which could affect 

the performance of paper-based or 

compostable pack solutions. Monolayer 

films can be recycled more easily but 

they present challenges when using the 

standard heat sealing, and they also 

cannot reach such high packing speeds. 

Equally important, recycling is not the 

only factor to take into account when 

assessing the sustainability of any 

packaging. Unnecessary food waste is a 

major environmental problem. Indeed, 

according to the Eco & Beyond website, 

food waste has at least ten times the 

environmental impact compared with 

packaging waste. 

This is where the current multilayer and 

barrier films have a major advantage 

with their increased levels of protection, 

often combined with nitrogen gas 

flushing, which ensure that products 

remain fresh and at their best quality 

for a long shelf life of anything up to 

12 months. This is also a vital factor in 

the extended supply chains of today’s 

global markets. 

Nor is the issue of the recycling of 

these packs being overlooked. Both 

manufacturers and retailers are 

currently exploring ways of enabling 

consumers more easily to recycle their 

used crisp packets. 

New options are also being explored 

for multipacks. Paper may be a more 

appropriate alternative for these packs 

as they do not have to fulfil such an 

important product protection role. 

Using tape to group primary packs 

together rather an additional large bag 

is another potential solution. 

It must also be remembered that in 

highly competitive markets, packaging 

has a role to play in creating brand 

distinctiveness, so any new pack 

material also needs the flexibility to 

be able to cope with different pack 

formats, such as the growing popularity 

of gusset and block bottom bags. 

With so many options and so many 

factors to take into consideration, it 

is vital that snacks companies work 

closely with both their packaging and 

equipment suppliers to find the most 

appropriate solutions that meet their 

sustainability as well as commercial 

needs. 

Equipment manufacturers are already 

focusing on ways to more effectively 

handle paper in bagmakers. New 

box motion technology is now under 

development, which will allow the 

sealing jaw motion to operate in 

both vertical and horizontal planes. 

This provides the flexibility to handle 

different materials, including new paper 

varieties, and at a higher performance 

level than existing intermittent motion 

bagmakers. As part of this development, 

technical challenges such as effectively 

feeding the paper onto the former are 

being addressed. 

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Key No. 98839

Processing 

This ability to handle different materials 

is important. Consumer attitudes and 

market requirements may change yet 

again; further new materials may be 

developed. New machines must include 

an element of future proofing to be 

able to respond quickly to the latest 

requirements. 

Of course, continuous development, 

in both products and packaging, has 

always been a major characteristic 

of the snacks industry. And working 

with our customers to help meet and 

indeed anticipate the latest changes 

has been at the heart of the well over 

7,000 Ishida snacks packing systems that 

are currently in operation around the 

world 

It is this high level of collaboration 

that has driven Ishida’s new product 

development work over the years, 

from the first multihead weighers 

for crisps back in the 1980s to the 

latest state-of-the-art complete snacks 

packing systems that today provide the 

most cost-effective and efficient means 

to maximize output, protect product 

and preserve freshness in order to 

ensure the snacks reach the consumer 

in the best condition. And customer 

partnerships will continue to inform our 

work as we develop further advances 

in packaging automation to meet the 

needs of the future snacks factory. 

Significantly, our developments to 

date have already brought about 

some important sustainability benefits. 

The efficiency of the systems delivers 

substantial energy savings and reduced 

film usage – with film savings of up to 

20% now being achieved. Noise levels 

have also been improved for enhanced 

working conditions. 

Ultimately any environmental decisions 

have to take into account cost as 

well as quality implications. Effective 

partnerships will therefore remain 

essential in addressing these new 

challenges in order to deliver the next 

generation of high technology solutions 

that meet the latest sustainability 

requirements while continuing to 

provide the most effective method of 

delivering snacks into a pack. fmt 


Processing 

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High moisture meat analogs (HMMAs) produced on 

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Discover the latest in cutting edge extrusion 

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Key No. 99332 

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USA | BELGIUM | TAIWAN | BRASIL | CHINA 


33

Processing 

Scalable CIP Automation Solutions 

How can we support that the food safety is granted while investment and operational costs remain 

competitive? Right tech solutions whatever project size and automation degree is required, are the 

stronghold of a portfolio of smart sensors with pointed primary and very useful secondary functions. This 

article shows how this fits into systems that grow with the user and rising challenges. 

Cleaning: 

CIP cleaning is a must in every automated 

food plant dealing with liquid food. It 

is not the most appreciated activity 

of the plant manager, but mandatory 

to ensure food safety and product 

quality. It’s time consuming, requires a 

lot of energy and water and keeps the 

plant busy while it should produce. The 

process itself is described in the quality 

handbook of the plant, defining the 

parameters for food safety. We want to 

show, how we can ensure to match the 

required definitions without overdoing. 

It is all about focused technology, doing 

the job as desired and be scalable to the 

users need and investment possibilities. 

The basis for successful cleaning is 

described by the Sinner’s Circle, defining 

the parameters that need to be given, 

before the cleaning time really starts 

to count. Temperature, to solve the 

residuals, but also to support the 

usually combined detergents that have 

ideal working range. Flow, to create 

mechanical impact to the residuals and 

to ensure that the dirt is carried out 

of the plant. And the concentration of 

the cleaning agent that need to remain 

in the desired range to support the 

mechanical forces. If that parameters are 

within range, the defined cleaning time 

starts to run down. The smarter this is 

controlled, the lower the safety margins 

need to be applied to the system. 

Different requirements and 

investment levels: 

The operational mode of a CIP process 

differs from plant to plant and the 

product that needs to be cleaned. The 

most simple option for a CIP system, 

is a one tank CIP. The tank is more 

or less used as a buffer to ensure that 

the pump is supplied with media. It 

is a lost cleaning, as all the media is 

drained after use. A one tank CIP can 

be operated with very little media. This 

Pic 1: CIP parameter according to Sinner Circle 


Processing 

ensures, that not too much energy is 

used to heat up cleaning agents. But it 

also means, that the cleaning will take 

longer, as both, the system and the 

media need to be heated up all the 

time to operational temperature. A 

one tank system offers all the flexibility 

that is needed if a variety of different 

products is made in one line and require 

different cleaning agents. Or if it must 

be ensured, to separate batches. Cross 

contamination can be safely avoided if 

the cleaning liquids are not reused. Also 

if CIP is done rarely, it often makes no 

sense to buffer the cleaning agents. A 

huge load of material that need to be 

cleaned out of the system, is another 

reason. Storing dirty caustic is not 

practical, if it can not be used for a first 

flush. Last reason for a one tank system, 

maybe even portable, would be the 

small installations, that want to clean 

professionally, but don’t have the space 

and the financial opportunities to install 

a huge CIP system. 

Single tank: 

Supporting the above mentioned 

approaches, Baumer supplies scaled 

packages of sensors to fulfill all quality 

and safety requirements. This starts with 

a set of four sensors. The CleverLevel 

level switches LBFS will ensure that 

media is always available to the supply 

pump, protecting the tank from being 

damaged by overflowing. The cleaning 

process is controlled with two sensors 

supplying the information defined by 

Sinner in the quality measuring point 

of the return line. Temperature and 

velocity will in this case be measured by 

FlexFlow flow sensor PF20H. Integrating 

the calorimetric technology with IO-Link 

will support this two readings in a very 

simple way. The conductivity sensor 

CombiLyz AFI for the concentration 

control is a very compact and fast 

responding conductivity sensor that also 

can back up the temperature reading 

with another signal to compare. With 

a very small investment the user can 

achieve a smart CIP control. Recording 

the data will support the traceability of 

the process in the relevant GFSI audits. 

Standard CIP: 

In a standard CIP system there are a 

variety of tanks. To keep it simple it is 

limited to three in this example. The 

Pic 2: Single tank lost CIP system 

water tank will enable to reuse water 

that is nearly as good as fresh one. 

Usually it is the last flushing water that 

is used for the next first flush, pushing 

out the majority of residuals directly. It 

might even be used between the caustic 

and the acid step if it is of high quality. 

The caustic is usually used at a 

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temperature between 55 and 80°C. So 

it makes sense to isolate the tank to 

save the energy between the cleaning 

cycles. The more heat can be stored 

in here, the least energy is needed 

to heat up the caustic, and therefore 

also the cleaned system. This will save 

energy, but time as well. The installed 

SCHAAF TECHNOLOGIE GMBH 

www.foodextrusion.de 

Key No. 99030 


35

Processing 

temperature sensor TE2 points into a 

relevant zone at the middle of the tank 

with 20-30cm ingression depth. This 

shall prevent to pick the temperature 

from an outer layer of caustic that is not 

representative. As the acid tank mostly 

operates at room temperature, there 

is neither isolation nor temperature 

measurement. All tanks have a low level 

detection as final warning to be empty, 

but also a top level sensor that protects 

the vessel against mechanical damage. 

The level of caustic is measured with 

a hydrostatic pressure sensor PBMH. 

The available amount of acid is in this 

example controlled with the radar sensor 

RR30. It could also be an ultrasonic level 

sensor UNAM if there is no foam, stream 

or uneven surface bothering the signal. 

The level measurements help to ensure 

that for the next cleaning cycle the 

required amount of cleaning agent is 

available. The limit switches and pump 

protection are done with CleverLevel 

sensors. The LBFS is the basic solution in 

the dedicated tanks. The PL20H sensors 

are used where flexibility of detecting 

completely different liquids is important. 

Another strength is the choice to either 

detect or neglect foam. 

The quality measurement point is 

supported with the EMF CombiFlow 

PF75H. As all sensors discussed here, 

the EMF is designed following the 

requirements of 3A and EHEDG. 

This robust and fully stainless steel 

made sensor enables controlling the 

velocity on a much higher level than a 

calorimetric sensor. Like the CombiLyz 

AFI4 it is equipped with the Baumer 

DFON graphical display. This does 

not only support the operator with 

good readable large figures, but also 

changes color when the value is out of 

the desired range. Simple set up and 

operation come along with both. The 

temperature sensor PT20H may not 

be able to utilize the fastest t90 time 

on the market in this application, but 

it will support the entire system with 

a high class signal. In this set up, the 

sensors allow to run the system directly 

on the spot, saving time, energy and 

water with high class signals as no 

safety margin need to be involved. 

Full automatic set up 

At the final stage the CIP operation 

and documentation will be completely 

automated. This includes not only 

the cleaning. As energy monitoring 

gains more importance since a decade, 

also a smart option to monitor the 

heat consumption for each cleaning 

cycle is a valuable investment. In this 

example the FlexFlow PF20H measures 

temperature and volume of the hot 

water supply of the heat exchanger. 

The data can be used to benchmark 

different cleaning cycles, but also to 

report the value for a carbon footprint. 

The described system also includes 

the automated dosing of cleaning 

agents and composites, using the 

very compact CombiFlow PF55S. The 

electromagnetic flow meter ensures 

exact dosing and as well here, the 

opportunity to record the amount of 

concentrates used for every cleaning 

cycle. The content of the concentrate 

canister can be measured form the 

outside with capacitive sensors 

CFDK25. To protect the environment, 

the system usually will be installed in 

a sealed basin. Leakages rinsing into 

this basin the will be detected with 

either a CleverLever PL20H or with an 

optical switch type FFAM installed in 

the lowest point of the system. 

Pic 3: Standard CIP system 


Processing 

PP20H pressure sensors installed 

on the way to and on the line from 

the cleaned process, will supply the 

valuable information if leakages 

appear or the system gets blocked at 

a certain stage. 

Basics: 

All three described systems supply the 

user with the necessary safety that the 

cleaning cycle worked in the defined 

frame. High quality cleaning is not a 

question of investment. Also simple 

systems support both, cleaning and 

documentation to prove the quality 

promised was fulfilled. The shown 

solutions follow a concept that allows 

to grow with the tasks. All the sensors 

come with the hygienic and food 

contact materials certificates. 3A, FDA 

and EHEDG are the basic requirements 

they fulfill on the wetted parts. The 

housings are made from stainless steel 

and used with the suitable connector, 

supply IP 69 ingression protection. 

Not only to ensure food safety, but 

also to save energy, water, cleaner 

and time, the hygienic design plays a 

major role. Baumer supplies not only 

dedicated standard process adapters, 

but offers with the Baumer Hygienic 

Connection as well a simple, but in the 

daily operation, high end solution for 

flush mounted sensor integration to 

the product line. The DFON display is 

another standard part we use with a 

variety of flow, temperature, pressure 

and conductivity sensors gathered in 

our CombiSeries. Simple handling and 

economical spare part stocking follow 

from both standard technologies. 

Summary: 

Size does matter, if it come to 

installation costs. But size does not 

have to matter when we consider 

food safety and efficient CIP cleaning. 

Baumer supplies the technology from 

very simple systems up to the full blown 

automation systems with the same 

level of professional automation and 

traceability. The sensors are designed 

to perform in this environment and 

ensure long lasting good results. One 

stop shop for all required technologies 

enables to create a robust, reliable, 

easy to handle system that suits exactly 

to the need of the operation and 

documentation. 

fmt 

Pic 4: Example of a fully automated CIP system 

Expand the possibilities of autonomous 

material transport 

Contact 

us for proofof-concept 

testing! 

Meet OMRON’s family of autonomous mobile robots. 

You don’t just get a robot - you get a total solution. 

Our family of mobile robots can safely and efficiently transport a 

wide range of payloads—from lightweight tasks of 60kg all the way 

up to 1500kg, even capable to replace forklifts. 

They can be deployed quickly in stand-alone warehouse 

applications, as well as integrated into a total automation concept 

that combines motion, safety, vision, control and robotics, providing 

a complete solution from one source. 

+44 (0)1908 258258 

oeeuk_sales@omron.com 

industrial.omron.eu/mobilerobots 

Key No. 100637 


37 

mobile_robot_family_c_102,5x148,5mm_ad_en_01_d02.indd 1 07-07-21 16:29

Packaging 

Reclosable, Completely Recyclable MAP 

Solution for Sliced Meat – 

Swiss Manufacturer Bigler is Causing a 

Stir at Retail with FlatMap ® 

After finalizing a successful project across European borders, Swiss meat manufacturer Bigler (www. 

bigler.ch) now relies on the brand-new, paper-based FlatMap ® solution for its sliced meat. Packaging 

equipment manufacturer SEALPAC, together with packaging materials suppliers Buergofol and Van 

Genechten Packaging, found the right partner in Bigler to develop this new packaging concept, which has 

now been launched at Swiss retail. More resource-saving, more eye-catching and more user-friendly is what 

summarizes the result. 

True pioneer in Switzerland 

The Swiss family company Bigler AG, 

with 700 employees and a total of six 

plants at three different locations, has 

its headquarters in Büren an der Aare 

and has been around for 75 years 

already. Under its motto “Ä Portion 

Tradition,“ Bigler supplies retailers and 

butchers in Switzerland under private 

label, as well as under its own Bigler 

brand. Always open for new ideas, the 

company became a pioneer in 2017 

by launching skin packaging based 

on cardboard carriers, also known as 

FlatSkin ® . As such, Bigler paved the way 

for paper-based skin solutions on the 

Swiss market, which have since become 

the new standard. 

By introducing FlatMap ® within 

its business unit Charcuterie, the 

company is now launching another 

true innovation. This reclosable, 

largely fiber-based, completely flat, 

and recyclable packaging system for 

sliced meat consists of an FSC-certified 

cardboard carrier that can be printed 

on both sides. The carrier has been 

coated with a thin plastic layer, on 

which the sliced meat can be served 

appetizingly. The product is sealed with 

a highly transparent top film, which can 

be removed from the cardboard carrier 

before consumption. Afterwards, the 

film is easily placed over the product 

again, where the edges are pressed 

against the carrier to provide excellent 

reclosability. The tight-fitting top film 

allows for less oxygen to enter the inside 

of the pack compared to common MAP 

solutions. This prevents discolouration 

of the product whilst keeping it 

fresh and appetizing throughout the 

remaining storage time. After use, it 

Gérard Bigler, Head of the business unit Charcuterie at Bigler AG, presents FlatMap ® 

is possible to completely separate the 

plastic and cardboard components, 

therefore allowing full recyclability of 

these materials. 

A joint development 

SEALPAC initially came up with the idea 

of FlatMap ® . Under its motto Forming 

Innovations, also related to its “GO 

sustainable!” initiative, the family 

company and leader in tray-sealing and 

thermorming technology decided to 

develop the idea into a contemporary 

packaging solution. Several years ago, 

SEALPAC already entered the market 

with FlatSkin ® , an innovative, paperbased 

skin packaging solution. From 

project discussions with customers, it 

became clear that similar solutions 

were also being sought for products 

packaged under MAP. Together with 

its proven partner Van Genechten 

Packaging, the basic idea for FlatMap 

was born ® . Buergofol joined as a 

suitable film partner. The project was 

presented to Bigler AG in Switzerland, 

which had already used a number of 

SEALPAC innovations before. Markus 

Bigler, CEO at Bigler AG, explains: “The 

idea of FlatMap ® came at the exact 

right time. It became our joint goal to 

combine characteristics such as product 

protection, high barrier, recyclability, 

low packaging weight and reclosability 

in one of the most sustainable 

packaging solutions on the market.” 

Reliability in all steps of the 

process 

In achieving that goal, the project 

partners had to overcome several 

challenges. When using a cardboard 

38 


Packaging 

Markus Bigler, Chief Executive Officer at Bigler AG 

Vittorio Ranaldo, Head of Marketing and Communications at Bigler AG 

carrier with FSC certification, the 

challenge is to maintain the shape of 

the carrier holding the chilled products, 

as this material is particularly sensitive 

to moisture. Cardboard specialist 

Van Genechten Packaging was able 

to demonstrate its know-how, also 

obtained from the previous FlatSkin ® 

project. For example, the material 

used for FlatMap ® is characterized by 

stability and durability throughout the 

entire process chain. In order to rule 

out microbial risks, only virgin fibers 

are used. 

Since an absolutely flat carrier is 

required for the packaging process, as 

well as for the presentation at retail, 

Van Genechten Packaging developed 

guidelines for its customers on how to 

optimally handle the cardboard carrier. 

The carrier can be printed in highquality 

offset using low-migration 

printing inks and varnishes. This gives 

manufacturers like Bigler a lot of 

creative freedom for an attractive 

presentation, to highlight their product 

at retail. 

After printing, the cardboard carrier is 

coated with a thin plastic layer, which 

provides a reliable barrier against 

moisture, fat, and oxygen. Film 

partner Buergofol was faced with the 

challenging task of developing a liner 

that adheres well to the cardboard on 

SEALPAC A7 traysealer, reliably producing the FlatMap ® packaging at Bigler AG 

the one hand, but can still be easily 

separated later for recycling purposes. 

The company chose a polyolefin-based 

and therefore recyclable material. For 

meat manufacturer Bigler, a reliable 

reclose function of the packaging was 

an absolute must. The development 

work of film specialist Buergofol 

resulted in a top film that shows a 

consumer-friendly opening behaviour, 

but at the same time provides excellent 

reclosability. In addition, it had to be 

ensured that the liner of the cardboard 

carrier does not come off with the top 

film when the packaging is opened, 

but only when it is pulled off with 

the recycling tab. Last but not least, 

Buergofol made sure that the thickness 

of both liner and top film was reduced 

to a minimum. 

At Bigler, the FlatMap ® packs for sliced 

meat are produced on a SEALPAC A7 

traysealer in double lane execution. In 

general, the new packaging system can 

be reliably produced on all SEALPAC 

traysealers with FlatMap ® preparation, 

currently from the A6 up to the A10. 

This preparation implies the use of 

SEALPAC’s patented transport system 

to allow for optimal handling of the 

flat carriers on the traysealer, as well 

as the use of a suitable vacuum and 

gas system for consistent modified 

atmosphere packaging. Combined 

with high-quality servomotors, which 

provide excellent drive coordination, 

these traysealers, such as the SEALPAC 

food Marketing & Technology • August 2021 39

Packaging 

A7 used by Bigler, are energy- efficient 

and thus make a further contribution 

to greater sustainability in the 

manufacturing process. 

Research confirms improved CO 2 

footprint 

FlatMap ® was developed to allow 

for full recyclability. The result is 

convincing: the plastic content of 

the packaging has been reduced 

by around 70% compared to 

conventional MAP solutions. The 

polyolefin-based liner is easily 

separated from the cardboard carrier 

after use. All packaging components 

are then disposed of separately in 

their appropriate waste collection. 

The plastics can be reliably filtered 

out in the recycling process by nearinfrared 

technology. With these 

characteristics, FlatMap ® already 

meets the EU requirements for 2030 

with regard to the recyclability of 

packaging. Bigler had the improved 

ecological properties of the FlatMap ® 

packaging confirmed in a professional 

study. Compared with the best 

competitor products available on the 

Swiss market, FlatMap ® performed 

significantly better in terms of CO 2 

footprint. Gérard Bigler, Head of the 

business unit Charcuterie, explains: 

“FlatMap ® also makes a contribution to 

less food waste, thanks to its excellent 

reclosability, which keeps the 

contents of the packaging fresh down 

to the very last slice and protects the 

product against premature spoilage.” 

True eye-catcher at retail 

FlatMap ® ensures a strong presence 

at retail due to its optimal branding 

possibilities. “FlatMap ® offers us a 

lot of space for communication and 

branding, because the cardboard 

carrier can be attractively printed on 

both sides and be used for various 

types of information. Presented 

standing, hanging, or lying down, it 

is always a real eye-catcher thanks 

to its entirely new look and full 

visibility of the product”, says Vittorio 

Ranaldo, Head of Marketing and 

Communications at Bigler AG. Since 

the packaging is extremely flat, it can 

The various types of sliced meat in FlatMap ® packaging are true eye-catchers at retail 

FlatMap ® offers an entirely new level of reclosability for sliced meat packs 

also be placed in larger quantities 

on the retail shelves, thus ensuring 

efficient transport to and storage 

in the supermarkets. The consumer, 

on the other hand, benefits from 

improved functionality. The top film, 

which is removed from the cardboard 

carrier before consumption, can 

afterwards easily be pressed down 

again onto the completely flat carrier 

for a secure reclosure, so that the 

remaining content does not have 

to be repacked, but can be safely 

and conveniently stored in the 

refrigerator. 

Meeting the requirements of the 

EU plastics strategy 

With FlatMap ® , the project partners 

have been able to create a completely 

new MAP system for sliced products that 

already fully meets the requirements 

of the new EU plastics strategy for 

2030. This sets new standards at retail. 

All parties involved are extremely 

satisfied with the result of the project, 

which is an excellent example of 

cross-border teamwork. As such, they 

were able to bring a future-oriented 

packaging solution to the market, 

which is a real innovation in terms of 

opening, reclosing, saving resources 

and presentation. The companies agree 

that the cooperation will continue and 

have already identified starting points 

for further development. 

fmt 

40 


Packaging 

28 - 30 SEPT 2021 

NEC, BIRMINGHAM 

WHERE PRODUCTIVITY 

MATTERS 

See the latest 

processing equipment, 

packaging machinery, 

robotics and machine vision 

in action 

Gain a competitive 

advantage through the latest 

innovations and seminars 

REGISTER 

TODAY 

ppmashow.co.uk 

OWNED AND ORGANISED BY 

food Marketing & Technology • August 2021 41 

PPMA Group of Associations is a trading brand of PPMA Limited. 

Key No. 96580

Marketing 

Popularity of Sports Nutrition Products 

to Continue to Grow 

The sports nutrition market continues to witness a surge in popularity, as everyday consumers turn to such 

products for a variety of reasons. Such occasions can range from consumers wanting products that help 

facilitate exercise routines, to offering a convenient health boost as they look to maximize wellbeing, to 

seeking out alternative treats that are deemed guilt-free and offer taste and nutrition at the same time. As 

these products continue to grow in popularity, addressing concerns about the taste and texture of products 

will be crucial for the sector to increasingly compete with traditional snacking markets. 

Over the last ten decades, the 

sports nutrition market has become 

increasingly mainstream, shifting 

from a specialized and niche sector 

associated with avid gym goers, to one 

that is turned to by everyday consumers 

seeking out better-for-you solutions. In 

the wake of COVID-19, this is a trend 

that will continue, as consumers look to 

address overall levels of health, improve 

their eating and drinking habits, and 

engage in more physical activity as they 

take a long-term approach to health 

maintenance. Indeed, consumers want 

products that help facilitate health 

routines and also snack products that 

they deem to be conveniently nutritious 

and guilt-free. 

In the last eighteen months, consumers 

have significantly re-evaluated their 

attitudes to health and wellness as 

a result of the pandemic. Initially, 

consumers were concerned about their 

vulnerability to complications arising 

from the virus. However, these concerns 

have now become more broader, with 

many recognizing that many diets and 

lifestyle related problems which were 

in existence before COVID-19 threaten 

their long-term health. For instance, 

research conducted in 2020 found 

that 24% of consumers say that their 

health has deteriorated in the last two 

years, 41% have experienced a health 

problem that has impacted their 

quality of life, 23% say that their diets 

are unhealthy and 6% admit that they 

do not engage in any form of exercise. 

Ultimately, consumers want to address 

this as they want to stay fit and 

healthy until as late in life as possible. 

This is why research conducted in 

2021 shows that 76% of consumers 

say that they are making attempts to 

eat and drink more healthily, whilst 

35% say that they plan to increase 

the levels of physical activity that they 

engage in. All of these attitudes are 

something that will drive demand 

for sports nutrition products amongst 

mainstream consumers. 

Research conducted in 2021 shows 

that 44% of consumers are seeking 

out products that are either naturally 

high in, or are fortified with functional 

snacking for health benefits, compared 

to 24% who said this two years earlier. 

Additionally, 78% of consumers also 

say that they associate protein with 

boosting the immune system. These 

three figures show that consumers 

are seeking out products that feel 

offer a convenient health boost via 

the promotion of active ingredients, 



something which will benefit the 

sports nutrition market. It is also 

worth noting that 43% of consumers 

also say that they are turning to 

comfort food and drink more 

frequently for moments of escapism. 

In times of uncertainty, consumers 

can often turn to products to 

help alleviate guilt, however such 

consumption occasions can help 

create feelings of guilt afterwards if 

they are seen to conflict with wider 

health goals. As such, consumers 

will want products that offer taste 

and nutrition simultaneously, again 

something that will drive demand 

for sports nutrition products. 

As need states amongst consumers 

continue to evolve, the opportunity 

for the sports nutrition market to 

compete with traditional snacking 

categories such as chocolate and 

confectionery continues to grow. 

However, despite the positive 

sentiment that can exist around 

the sports nutrition market, it is 

important to recognize that barriers 

to purchase exist. For instance, 

consumers can have concerns 

about the taste and texture of 

such products and irrespective of 

concerns over health, are unwilling 

to trade-off between enjoyment 

and nutrition. If sports nutrition 

brands can continue to enhance the 

sensory aspect of consumption, it is 

a product sector that will continue 

to grow considerably over the next 

five years. 

fmt 

food Marketing & Technology 

EFFICIENT SENSORS 

FOR DAILY FRESHNESS 

Precise 

level measurement 

Compact 

flow measurement 

Smart 

conductivity analysis 

Connected Smart Sensor Solutions – 

Precise. Proven. Clever. 

www.baumer.com/dairy 

Key No. 100336 

Robust 

pressure measurement 

Reliable 

foam detection 

Fast 

temperature detection


The 6 th Edition of agrofood & plastprintpack 

Nigeria is a Major Milestone Event 

Exhibitors from 14 countries – Top level 3-day conference - Co-located: 3 rd West African Cold Chain Summit & 

Exhibition 

Due to upbeat market development 

and an ever-increasing interest in the 

Nigerian market, the 6 th edition of 

agrofood & plastprintpack Nigeria 

in 2021 is all set to become a major 

milestone event for the Nigerian 

agrofood & plastprintpack industry. 

Global technology leaders will 

showcase adapted technologies 

and solutions for the Nigerian and 

West African market towards more 

than two thousand specialized trade 

visitors in the fields of agriculture, 

food processing, ingredients, plastics, 

printing and packaging. 

The exhibition is complemented by a 

top level 3-day conference featuring 

more than 40 Nigerian and European 

experts. Organized by the German 

trade show specialists fairtrade, the 

event is scheduled for 26 to 28 October 

2021 at the Landmark Centre in Lagos. 

agrofood & plastprintpack Nigeria 2021 

is all set to become a major international 

event as already by the end of July 

2021, exhibitors from 14 countries have 

registered and there are still more 

to come. They origin from Belgium, 

Germany, India, Italy, Lebanon, Nigeria, 

Portugal, Saudi Arabia, South Korea, 

Spain, Switzerland, Tunisia, Turkey, and 

USA. 

Official country pavilions are present 

from: 

• Belgium, organized by Flanders 

Investment & Trade supporting the 

international activities of Flemish 

companies 

• Germany - The German Pavilion 

features 19 leading suppliers, 

presented by the German Federal 

Ministry for Economic Affairs in 

cooperation with the Association 

of the German Trade Fair Industry 

(AUMA) and supported by VDMA 

Food Processing & Packaging 

Machinery 

• Taste Tunisia, the agrifood consortium 

for Africa offering finished agrofood 

products and related equipment 

from Tunisian market leaders 

fairtrade is happy to announce ROVEMA 

as this year’s registration sponsor. With 

more than 60 years of experience, 

Germany based ROVEMA develops and 

builds packaging machines and lines 

that meet the complex demands of the 

modern circular economy. 



WACCSE now co-located with 


fairtrade is delighted to welcome 

a valuable addition to agrofood & 

plastprintpack Nigeria 2021 and 

announces its new partnership with 

OTACCWA, the Organization for 

Technology Advancement of Cold 

Chain in West Africa. The partnership 

agreement includes the organization of 

the 3rd West African Cold Chain Summit 

& Exhibition WACCSE by OTACCWA 

alongside agrofood & plastprintpack 

Nigeria 2021. WACCSE is the only 

cold chain event in West Africa where 

businesses gather to find solutions and 

share best practices for managing the 

complexities of the perishable food 

system and pharmaceutical supply 

chain. 

Major institutional support 

The event enjoys the strong 

institutional support of the access 

Bank, AHK Nigeria, Delegation 

of the European Union to Nigeria 

and ECOWAS, Federal German 

Ministry for Economic Affairs, IOPN, 

NABG, NAFDAC, NIFST, OTACCWA 

- Organization for Technology 

Advancement of Cold Chain in West 

Africa, and VDMA Food Processing & 

Packaging Machinery. 

SOS Children’s Villages Nigeria 

fairtrade again supports SOS Children’s 

Villages Nigeria by donating all 

proceeds from visitor entrance fees and 

by promoting them to partners as well 

as throughout the campaign. 

30 years of Valuable business 

contacts 

Founded in 1991, fairtrade Messe has 

long been one of the leading organizers 

of professional international agrofood 

& plastprintpack trade fairs in Africa 

and the Middle East. 

Over the decades, more than 36,000 

exhibitors and 1.5 million trade visitors 

have expressed their confidence 

in fairtrade. Whether going down 

innovative digital paths with Virtual 

Events or opening-up new markets with 

international trade shows the company 

always finds the best possible way 

to enable valuable business contacts 

between exhibitors and visitors. 

fairtrade is managed by its founder 

Martin März and his son Paul, who 

joined the company in 2016, and 

builds on a highly motivated team of 

experienced and young professionals, 

many of them qualified in-house over 

three years in partnership with the 

German Cooperative State University 

to a Bachelor of Arts degree in Business 

Administration - Exhibition, Convention 

& Event Management and Media & 

Communication Management. 

ISO 9001:2015 certified and a member 

of UFI The Global Association of the 

Exhibition Industry, fairtrade strives 

for high customer satisfaction with 

excellent service and innovative 

products. 

fmt 

3-day conference program 

featuring more than 40 Nigerian 

and European experts 


2021 will again be supplemented by 

a 3-day program full of presentations 

and panel discussions, organized jointly 

by fairtrade and AHK Delegation of 

German Industry and Commerce in 

Nigeria. More than 40 Nigerian and 

European experts will discuss issues 

such as: 

• The Nigerian agrofood & 

plastprintpack industries in times of 

Free Trade 

• Outlook of the plastics & packaging 

industry in Nigeria 

• The need for adopting global 

packaging standards 

• Enforcing food safety to promote 

exports 

• inancing opportunities for agro-tech 

start-ups 

• Digitalization of the agrofood & 

plastprintpack industry 

Key No. 99030 


45

Events 

Fi Europe Combined with Hi Europe to 

Take Place in-person and Online in 2021 

Leading ingredients show will be held in Frankfurt as a hybrid offering, with health-related topics in the 

spotlight 

Informa Markets will host Food ingredients and Health ingredients Europe this year, combining an in-person 

trade show with an extensive online offering. With vaccinations rate going up and restrictions lifting around 

Europe, sentiment around attending event in-person is improving. The most recent survey, organised by 

Informa Markets, shows over 60% of respondents would be prepared to attend an event in-person right now 

and so far 86% of the available stand space at Fi Europe 2021 has already been booked. The in-person event 

will open in Frankfurt from November 30 to December 2. The accompanying online event, starting November 

22, will cater to attendees who are unable to visit Frankfurt due to travel restrictions or time constraints. All 

attendees will therefore benefit from the new online product presentations, ingredients search functions as 

well as chat and video meeting functions. 

The Fi Europe team expects the new 

format to attract more than 23,000 

attendees and 1,200 exhibitors. 

To ensure that attendees can 

enjoy business and networking 

opportunities in optimal conditions 

at the show, the 10-point compliance 

plan of the “AllSecure Health & Safety 

Standard”, developed by Informa 

Markets, will be in place, imposing 

regulations on cleaning and hygiene, 

and physical distancing, along with 

protection and detection measures. 

Julien Bonvallet, Brand Director: “It’s 

the details that make the difference, 

and we have paid attention to 

details when it comes to added 

safety for everyone involved. We are 

already in contact with exhibitors 

about replacing the distribution of 

brochures with a QR code system that 

will help reduce physical contacts. 

And, of course, we’re adapting our 


Events 

hall layout with wider alleys so that 

two-way traffic is feasible, while 

maintaining distancing regulations. 

Furthermore, as this is an F&B show, 

a secure way of sampling and tasting 

will be guaranteed.” 

Online event opens up new 

markets and target groups 

The 2020 online edition of Fi 

Europe and Fi Global digital events 

in recent month proved that the 

formats were not only well-received, 

but also tapped into completely 

new attendee potential: between 

40 and 60 per cent of participants 

in those online events attended 

for the first time. The global reach 

also increased thus broadening 

brand awareness and business 

opportunities for the companies 

that were exhibiting. 

Health taking center stage 

With the decision to combine Food 

ingredients and Health ingredients, the 

event team acknowledges the everincreasing 

blurring of lines between 

everyday foods, products with added 

health benefits and nutraceuticals. 

COVID-19 has led to a further surge 

in healthy eating, and thus demand 

for health ingredients, plant-based 

alternatives, gut health and immunity 

concepts and ingredients. In a 

survey by the European Institute of 

Innovation and Technology, one-third 

of respondents from 10 countries in 

Europe said healthy eating will be 

very important in the post-pandemic 

era. And almost as many stated that 

avoiding additives and preservatives 

will continue to be of great importance. 

A consumer shift towards healthier 

nutrition means shoppers are also 

looking to make the right choice when 

it comes to sugar, salt and fat reduction. 

It’s a trend driven by not only consumers, 

but also legislative changes in the wake 

of an EU 10% sugar reduction target 

from 2015 to 2020. 

From food ingredients and healthy 

solutions to regulatory information and 

new technologies, FiE will cover the entire 

spectrum of trending topics in the F&B 

industry. Along with virtual opportunities, 

the event offers an enhanced experience, 

more comprehensive and flexible than 

ever. 

fmt 

The magazine PetFood PRO has grown out of a conviction and wish 

to underline the high level of quality and care in the manufacture 

of pet food, through the choice of ingredients, choice of 

technology and choice of packaging materials. We will 

endeavour to present this in an informative way, 

through a reader-friendly style and with a 

marketing perspective. 

www.harnisch.com 

Technology & Marketing 


47

Events 

PPMA’s Flagship Show will 

go Ahead in 2021 

Birmingham, UK, September 28-30 

The PPMA (Processing and Packaging 

Machinery Association) is pleased 

to confirm that its flagship PPMA 

Show will go ahead at the National 

Exhibition Centre (NEC) on 28-30 

September 2021. 

Confirmation of this year’s eagerly 

awaited processing, packaging, 

machine vision and robotics event in 

Birmingham will come as welcome news 

to show-goers and industry influencers 

alike within the UK manufacturing 

sector. 

Speaking after the decision to stage 

PPMA Show 2021, Richard Little, 

Show Director for the PPMA Group of 

Associations, said: “There were a lot of 

things to take into consideration when 

deciding to run this year’s event; not 

least of all the safety and well-being of 

all concerned. 

“Based on the advice we’ve received, 

the likely scenario is that all UK adults 

will have had or be eligible to receive 

their second Covid-19 vaccination in 

September 2021. Therefore, restrictions 

that would materially impact our Show 

running will have been lifted. 

“We also had to gauge the appetite 

of exhibitors and prospective visitors 

to attend a live show, from which our 

surveys generated a very favorable 

response. 

“The overwhelming consensus among 

those within the industry is that they 

want to see the return of live events; 

particularly in the food, beverage 

and pharmaceutical sectors. These 

sectors generate over half our visitors, 

many of whom have been working 

flat out to support the critical 

supply chain during the Coronavirus 

pandemic, and subsequently have a 

keen interest in the latest machinery 

and equipment. 

“As an event organizer, we will now be 

working closely with the NEC to ensure 

that the necessary Covid-19 controls 

are in place, without compromising 

the overall event experience. This 

could mean some alternations to the 

omnidirectional floorplan and onsite 

catering provisions, but it will remain a 

large-scale exhibition,” added Little. 

This year’s FREE-to-attend Show will 

house in-excess of over 350 exhibitors, 

comprising more than 1,700 brands, 

from the UK and parts of Europe. 

Since the Show’s inception in 1988, it is 

now widely accepted as being the UK’s 

most important and influential industry 

event in the calendar for key decisionmakers 

and purchasers from the FMCG 

(fast-moving consumer goods) sector. 

This has recently been extended to 

building materials and suppliers, pet 

care, micro-breweries and distilleries, 

contract packers, tobacco and vaping 

industries. 

PPMA shows have always attracted 

high-end speakers and big-name 

brands to its Conference area, and this 

year’s three-day event is no different. 

Prominent industry representatives 

from Iceland Foods and Scottish brewer 

and social enterprise Brewgooder 

have already pledged their support 

and commitment to speak on 28-29 

September. 

The registration portal for PPMA Show 

2021 is now open for new registrants 

to apply for their complimentary 

visitor pass. To register, or for more 

information about this year’s event, 

visit: https://www.ppmashow.co.uk and 

follow the links. 

fmt 


Events 

Q3 2021 

22-25 September 

Tehran, Iran 

food + bev tec 

fairtrade Messe GmbH & Co. KG 

Kurfürsten Anlage 36, 

69115 Heidelberg, Germany 

Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 

info@fairtrade-messe.de 

www.fairtrade-messe.de 


14-16 October 

Addis Ababa, Ethiopia 





Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 





Las Vegas, NV 

Pack Expo International 

Let’s meet here 

1451 Dolley Madison Blvd., 

Ste 101 McLean, VA 22101 USA 

Tel.: +1 703 761 2600 

info@fpsa.org 


Nuremberg, Germany 

Fach Pack 

NürnbergMesse GmbH, 

Messezentrum, 

90471 Nuremberg 

Tel.: +49-911-8606-0 

Fax: +49-911-8606-8228 

www.fachpack.de 


Birmingham,UK 

PPMA Show 

New Progress House, 

34 Stafford Road, 

Wallington, Surrey SM6 9AA 

Tel.: +44(0)20 8773 8111 

scott.mckenna@ppma.co.uk 

5-7 October 

Palexpo, Le Grand-Saconnex, Switzerland 

Vitafoods Europe 

Informa Exhibitions, 

5 Howick Place, 


London SW1P 1WG, 

Great Britain 

Tel.: +44 20 337 73111 

www.vitafoods.eu.com 

9-13 October 

Cologne, Germany 

Anuga 2021 

Koelnmesse GmbH 

Messeplatz 1 

50679 Cologne 

Germany 

Tel. +49 221 821-0 

Fax +49 221 821-2574 

p.krause@koelnmesse.de 



26-28 October 

Lagos, Nigeria 





Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 



2-5 November 

Chicago, IL USA 

ProcessExpo 

FPSA Food Processing Suppliers Association 

1451 Dolley Madison Blvd Suite 101 

McLean, VA 22101 

Tel: +1-678 732 2435 

kim.porter@usa.messefrankfurt.com 

24-27 November 

Erbil, Irak 





Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 



30 November-2 December 

Frankfurt, Germany 

Food ingredients Europe 

Informa Markets 


PO Box 12740, de Entree 73, 

Toren A, 1100 AS Amsterdam Zuid Oost, 

The Netherlands 

Tel.: +31-20-409 9544 

Fax: +31-20-363 2616 

www.figlobal.com 

This list of events is accurate, to the best of 

our knowledge. However potential visitors are 

recommended to check with the organizer since some 

details are subject to change. We make no claims to 

be complete and are grateful for any corrections or 

completions. Please contact: food@harnisch.com 


49

Last Page 

Advertiser’s Index • August 2021 

Key No. Page Company Location 

100336 43 Baumer Management Service AG Frauenfeld, Switzerland 

99864 29 Coperion GmbH Stuttgart, Germany 

99906 Cover 1 Daxner Bulk Solids Technology Wels, Austria 

100729 21 Dubai World Trade Centre Dubai, UAE 

96342 Cover 2 Endress+Hauser Group Services Reinach, Switzerland 

97084 5 fairtrade GmbH & Co. KG Heidelberg, Germany 

99923 27 Getriebebau NORD GmbH & Co. Bargteheide, Germany 

100725 9 Informa Markets Amsterdam, The Netherlands 

100725 4 Informa Exibitions London, UK 

98839 31 NETZSCH Pumpen & Systeme. Waldkraiburg, Germany 

100637 37 Omron Europe B.V. GM´s-Hertogenbosch, The Netherlands 

100637 45 Piab AB Täby, Sweden 

96580 41 PPMA Ltd. Wallington, UK 

99030 35 Schaaf Technologie GmbH Bad Camberg, Germany 

99677 19 Thorwesten Vent GmbH Beckum, Germany 

99411 Cover 4 URSCHEL Chesterton, IN, USA 

99290 25 VEGA Grieshaber KG Schiltach, Germany 

99335 33 WENGER Manufacturing, Inc. Sabetha, KS, USA 

Whilst every effort is made to ensure the accuracy of this information, we appreciate your comments and corrections if 

something should be not quite right. 

IMPRESSUM FMT 

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E-mail: food@harnisch.com 

Internet: www.harnisch.com 

Editor-in-Chief: Ian D. Healey 

Tel: +49-911-2018-215 

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PREVIEW • OCTOBER 2021 

Processing Nuts 

Dairy Desserts 

Extrusion 

Personalized Packaging 

… and lots more 


Vol. 35 • 31377 

ISSN 0932-2744 

4/21 






Instant Soup 

Issue 4/2021 


MAP Solution for Meat 

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food Marketing & Technology 4/2021

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