food Marketing & Technology 4/2021
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4/21<br />
Vol. 35 • 31377<br />
ISSN 0932-2744<br />
Cover: Fully Automated<br />
Herb & Spice Factory<br />
Reformulation – ehe<br />
Ultimate R&D Challenge<br />
Homogeneity in<br />
Instant Soup<br />
Reclosable Recyclable<br />
MAP Solution for Meat
We understand how you strive for constant<br />
product quality and optimized costs.<br />
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while optimizing resources and securing process repeatability.<br />
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hydrostatic level measurement is<br />
condensate-resistant and accurate.<br />
Promag H 100:<br />
Flow measurement specialist with<br />
an ultra-compact transmitter is<br />
designed for hygienic applications.<br />
Smartec CLD134 and CLD18:<br />
Toroidal conductivity systems<br />
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Do you want to learn more?<br />
www.endress.com/<strong>food</strong>-beverage<br />
Key No. 96342
Editorial<br />
Everyone’s Nutrition is Personal<br />
In every family there is someone who<br />
doesn’t eat their vegetables or who<br />
prefers gravy next to their meat instead<br />
of over it. There is mostly a loving mother<br />
who wants to meet all the wishes. Is this<br />
personalised nutrition?<br />
There are also people who cannot - or<br />
will not - eat nuts, fish, mushrooms,<br />
lactose or gluten products. Some choices<br />
are certainly personal, but some are<br />
determined by the physical needs of<br />
our metabolism and gut flora. These<br />
change according to age and health or<br />
temporarily, for example in pregnancy<br />
or after an operation.<br />
At first glance the whole hot topic of<br />
personalised nutrition seems like an<br />
unrealistic dream. However, the team<br />
behind the NEWTRITION X Innovation<br />
Summit scheduled alongside the<br />
upcoming Anuga fair in Cologne,<br />
Germany, have gone several steps<br />
further to bring examples of trend<br />
research and practical realisation which<br />
go beyond theoretical science.<br />
In Cologne, as well as online, on<br />
October 12th, experts will build on<br />
the experiences of the previous event<br />
which “presented current findings and<br />
solutions to the questions of what our<br />
daily diet will look like in the future, how<br />
we cook and, above all, which <strong>food</strong>s we<br />
will choose with which decision-making<br />
aids. While nutritional medicine is now<br />
relying on personalisation as an effective<br />
remedy against welfare-related diseases,<br />
technology providers are working on<br />
the tools for an all-round carefree<br />
package of health tracking, smart<br />
home appliances and nutrition plan,”<br />
as summarised by Stephanie Mauritz,<br />
Director of the Anuga show in her<br />
welcome to the Newtrition event.<br />
“At NEWTRITION X. <strong>2021</strong>, we therefore<br />
want to place even more emphasis on<br />
practical implementation. Innovative<br />
companies and start-ups show us<br />
successful examples of how personalised<br />
products can be created and brought to<br />
the consumer. Renowned speakers show<br />
how science, nutrition advice, industry<br />
and trade together can find the way<br />
into the future of Personalised Nutrition.<br />
It can be much discussed, debated and<br />
“networked,” she concluded.<br />
The whole topic is not as unlikely as it<br />
first seems. The current Olympic Games<br />
and the various international football<br />
tournaments are full of athletes who<br />
Ian Healey<br />
Editor-in-Chief<br />
have an individual dietary plan and even<br />
amateur sport is boosted by protein<br />
products and other options.<br />
Since the discovery that <strong>food</strong> eaten by<br />
a person at a different time of day can<br />
have a different effect on his or her<br />
metabolism, the concept of personalised<br />
nutrition has developed and expanded.<br />
Now there are algorithms and artificial<br />
intelligence concepts to take it beyond<br />
our dreams. Hippocrates knew this all<br />
the time: “Let <strong>food</strong> be thy medicine and<br />
medicine be thy <strong>food</strong>.”<br />
Photo: BK<br />
Sincerely,<br />
If you like it – subscribe!<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong><br />
3<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong>
The world’s nutraceutical event<br />
5-7 October <strong>2021</strong> Geneva<br />
4-8 October <strong>2021</strong> Online<br />
Contents<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> August <strong>2021</strong><br />
1 Editorial<br />
50 Impressum<br />
The world’s nutraceutical event is back, and for the<br />
first time ever it’s a hybrid event. Join us in person<br />
and online at Vita<strong>food</strong>s Europe <strong>2021</strong> to share ideas,<br />
see new products, source ingredients, and network<br />
with an inspiring community of experts, pioneers<br />
and trend-setters from over 110 countries.<br />
Ingredients<br />
10 Powder Power: Natural Anti-Caking Solution with Added<br />
Nutritional Benefits<br />
12 Three Preferences on Sweet Taste Perception now Decoded<br />
13 The Natural Taste is in the Oil<br />
14 Citrusology Educational Programme Newly Launched<br />
15 Reformulation: the Champion of Product Development<br />
18 Chickpea Protein Beats Eggs in Mayo<br />
20 Lower Sodium, Higher Flavor Craveability<br />
Processing<br />
6 Europe’s Most Innovative Spice Production<br />
22 The Bioautomated Algae Plantation<br />
26 Mixture of Bouillon Mass as a Technical Processing task<br />
Homogeneity is a Winner<br />
28 Cobot Palletizer set to Revolutionize Robotic uptake<br />
34 Scalable CIP Automation Solutions<br />
Packaging<br />
30 A “Greener” Future for Snacks Packaging?<br />
38 Reclosable, Completely Recyclable MAP Solution for<br />
Sliced Meat – Swiss Manufacturer Bigler is Causing a Stir<br />
at Retail with FlatMap®<br />
Geneva: 5-7 October<br />
Online: 4-8 October<br />
For more details visit<br />
vita<strong>food</strong>s.eu.com<br />
*Onsite visitor registration will cost €160<br />
Key No. 100727<br />
Departments<br />
42 Popularity of Sports Nutrition Products to Continue to Grow<br />
44 The 6th Edition of agro<strong>food</strong> & plastprintpack Nigeria is a<br />
Major Milestone Event<br />
46 Fi Europe Combined with Hi Europe to Take Place in-person<br />
48 PPMA’s Flagship Show will go Ahead in <strong>2021</strong><br />
49 Calendar of Events
Vol. 35 • 31377<br />
ISSN 0932-2744<br />
4/21<br />
Cover: Daxner GmbH<br />
Cover: Fully Automated<br />
Herb & Spice Factory<br />
Reformulation – ehe<br />
Ultimate R&D Challenge<br />
Homogeneity in<br />
Instant Soup<br />
Reclosable Recyclable<br />
MAP Solution for Meat<br />
Europe’s most innovative spice and herb<br />
factory is technically impressive: the plant<br />
design guarantees a high throughput<br />
performance and dosing accuracy. The<br />
possibility of cross contaminations<br />
and dust formation was reduced to a<br />
minumum. According to the hygienic<br />
design requirements, all components were<br />
executed in stainless steel and designed<br />
for easy cleaning. The centerpiece is the<br />
Daxner Container Handling System.<br />
Our Cover Story starts on page 6.<br />
Successful Reformulation<br />
Reformulation is an ongoing issue for manufacturers. It’s a<br />
complex task that involves balancing the desired sensory profile<br />
with consumer acceptance. GoodMills Innovation is an expert<br />
in reformulating existing recipes and supports manufacturers<br />
with its expertise and high-quality clean label ingredients. Find<br />
out more on page 15<br />
Instant Soups<br />
Instant soups and bouillon cubes are a convenient and fast<br />
snack, but the production demands complex process technology<br />
requirements. Not only are the ingredients numerous but also<br />
extremely different in terms of consistency and composition. An<br />
effective opportunity to implement this demanding mixing task<br />
comes from the Lödige. See page 26<br />
Meat Packaging<br />
The Swiss family company Bigler AG supplies retailers and<br />
butchers in Switzerland under private label, as well as under<br />
its own Bigler brand. Always open for new ideas, the company<br />
became a pioneer in 2017 by launching skin packaging based<br />
on cardboard carriers, also known as FlatSkin ® . See the full story<br />
on page 38<br />
Key No. 97084<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February 2016
Cover Story<br />
Europe’s Most Innovative Spice Production<br />
State of the Art Plant <strong>Technology</strong> sets the Bar High for Future Quality Standards.<br />
“We are building Europe‘s most innovative factory for herbs and spices,“ claims Euroma when talking about<br />
its new milestone for the future in Zwolle (Netherlands), who just recently took over Intertaste. As one of<br />
the leading producers of high-quality herb and spice mixtures as well as texture solutions, they instructed<br />
Daxner from Wels (Austria) with engineering, fabrication and installation of a fully automated plant solution<br />
centering around the well-proven Daxner Container Handling System DCS.<br />
The showcase plant was taken into<br />
operation in 2019. It was built on an<br />
area the size of 5 soccer fields, houses a<br />
29 m high bay storage and was awarded<br />
the BREEAM Excellent Sustainability<br />
Certificate. First and foremost the plant<br />
enables Euroma, known as pioneer of<br />
gentle herb processing, to increase<br />
the production volume and reach a<br />
new level of <strong>food</strong> safety. Euroma aims<br />
to unify the entire dries processing<br />
of all exisiting factories at the new<br />
production site in Zwolle.<br />
Mr. Teun van Veen, project manager at<br />
Euroma, still remembers the start of the<br />
project well: “Euroma was preparing<br />
its visit to the Powtech. By preparing<br />
the visitors list we found the company<br />
Daxner delivering a complete concept<br />
for a spices and herbs plant. We found<br />
a reference article on the website of<br />
Daxner. We were enthusiastic about<br />
what was written in that article. First<br />
contact was made and we filled in<br />
our requirements on a questionnaire<br />
of Daxner and sent some additional<br />
information.“ An initial meeting<br />
followed and Euroma placed its first<br />
order for a pre-engineering of the<br />
plant.<br />
Fully automated Container<br />
Handling System DCS<br />
The technically impressive plant<br />
design guarantees a high throughput<br />
performance and dosing accuracy. The<br />
possibility of cross contaminations<br />
and dust formation was reduced to a<br />
minumum. According to the hygienic<br />
design requirements, all components<br />
were executed in stainless steel and<br />
designed for easy cleaning.<br />
Perfectly in sync with the fully<br />
automated Daxner Container Handling<br />
System DCS, laser operated Automatic<br />
Guided Vehicles AGV make their way<br />
through the production facility to<br />
collect the valuable dry components.<br />
The raw components are divided into<br />
large, middle and small components.<br />
Large components, like wheat flour or<br />
10.000 l weighing bins above the high performance mixing lines<br />
6<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong>
Cover Story<br />
potato and corn starch, are delivered<br />
in tanker trucks and stored in 12 large<br />
outdoor silos. A pneumatical vacuum<br />
conveying system transports them to<br />
the day bins within the plant.<br />
Mobile bag and big bag intake<br />
stations<br />
The filling of large and middle<br />
components into day bins happens with<br />
mobile bag and big bag intake stations.<br />
Below the day bins, highly precise<br />
scales were installed. Depending on the<br />
product‘s qualities, separate day bins as<br />
well as weighing systems are assigned<br />
accordingly. This exact allocation<br />
avoids cross mixing with any allergenic<br />
raw materials.<br />
Once all of the seperate raw materials<br />
are dosed into the weighing bins, the<br />
collection process with the Daxner<br />
Container Handling System DCS combined<br />
with the Automatic Guided Vehicles<br />
AGV commences. One AGV, loaded<br />
with a 1,500 liters container, drives from<br />
weighing bin to weighing bin and fills<br />
itself with the preweighed raw materials.<br />
This concept saves time: As soon as one<br />
raw material component is picked up, the<br />
The containers move through the plant with the help of Automatic Guided Vehicles<br />
weighing bin can dose the batch for the<br />
next container immediately.<br />
Supplying the small and minor<br />
components<br />
The manual feeding of the containers<br />
for small and minor components<br />
happens on the ground floor.<br />
According to the goods-to-man-concept,<br />
all ingredients are brought to the<br />
operator: the containers with the AGV,<br />
the small components in bags on palletts<br />
and the pre-commissioned minor<br />
components in crates from the minor<br />
components storage (MCS). Therefore,<br />
the system achieves a time optimized<br />
Fully automated collection system with Daxner Container System DCS combined with FTS System<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong><br />
7
Cover Story<br />
supply of all components without<br />
unnecessary ways for the operator.<br />
Once all components are fed into<br />
the container, it continues its fully<br />
automated path to the assigned mixing<br />
line. The container is transported to the<br />
container elevator with the help of an<br />
AGV and lifted onto the floor above the<br />
blender. From there, another AGV picks<br />
it up and sets the container precisely<br />
above the respective blender. Not<br />
only the opening of the latch but also<br />
the emptying of the blender happens<br />
without the help of an operator.<br />
After the blending process of herbs,<br />
spices and other ingredients, a quality<br />
control of all products is conducted.<br />
The finished mixes are weighed and<br />
filled into mounted big bags and fed<br />
into the according packaging lines.<br />
Great flexibility with various<br />
blender types<br />
Blenders with a capacity of 1,500 up to<br />
10,000 liters are used. There are multiple<br />
ways of filling the blenders: directly<br />
from the outdoor silos, with containers<br />
or through liquid dosing. After blending,<br />
the product is emptied directly into one<br />
of the downstream containers.<br />
Blender and container sizes are an<br />
optimal match and offer immense<br />
flexibility when it comes to possible<br />
batch sizes. This freedom in design<br />
emphasizes another highlight of this<br />
plant: a container blender with a<br />
volume of 1,500 liters where the mixing<br />
happens directly in the container. The<br />
advantage for the user: one saves a<br />
whole process step because the filling<br />
process into the blender is cut out<br />
completely.<br />
Packaging of the finished mixes<br />
After the blending process, an<br />
Automated Guided Vehicle collects<br />
the containers with the finished mixes<br />
and transports them without manual<br />
help to the discharge station which is<br />
located next to the bag filling station.<br />
The gravimetrical bag filling and<br />
weighing system DAX-PVS (Pinch Valve<br />
System) fills the finished mixes into sales<br />
packaging. The core components of the<br />
DAX-PVS systems are the pneumatically<br />
operated pinch valves which guarantee<br />
the exact dosing of the products.<br />
Fulfills HACCP and IFS<br />
The complete blending and packaging<br />
line is equipped with an aspiration<br />
system which reduces dust formation<br />
to a minimum. The central dedusting<br />
system guarantees easy and<br />
comfortable cleaning of the whole<br />
facility. Furthermore, the system fulfills<br />
the requirements for IFS and HACCP.<br />
“From the beginning on, Euroma had a<br />
good feeling about the Daxner concept.<br />
We were convinced from the first<br />
moment that Daxner was the company<br />
to work with.“ states Teun van Veen<br />
“None of the competitors could deliver<br />
the same complete concept“, Mr. Van<br />
Veen emphasizes the project‘s success<br />
further.<br />
fmt<br />
Contamination free filling of the day bins with big bags. On the right: vertical mixer in hygienic design<br />
8<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong>
Ingredients<br />
The leading in-person and online<br />
event in the F&B ingredients industry,<br />
evolved to offer you MORE<br />
JOIN US<br />
Key No. 100725<br />
<strong>food</strong> <strong>Marketing</strong> www.fi-europe.eu<br />
& <strong>Technology</strong> • August <strong>2021</strong><br />
9
Ingredients<br />
Powder Power: Natural Anti-Caking<br />
Solution with Added Nutritional Benefits<br />
Calcium carbonate promises a range of technological and dietary advantages<br />
by Carolina Diaz Quijano<br />
Powders for <strong>food</strong> applications are<br />
ever-present in everyday life - think<br />
salt, sugar and spices, for example - and<br />
represent a large proportion of the<br />
total processed <strong>food</strong> in the world. There<br />
are several reasons for this, including<br />
low bulk weight, ease of transport and<br />
storage, and relatively high stability.<br />
The powdered drinks category is<br />
undergoing rapid transformation, too,<br />
as a result of exciting new innovations<br />
and an increase in the number of<br />
people enjoying walking, trekking<br />
and camping holidays. According to<br />
analyst Market Data Forecast, the<br />
powdered soft drinks market – valued<br />
at an estimated at 10.4bn USD in 2020<br />
– is expected to expand at a CAGR of<br />
2.8 per cent to 12.2bn USD by 2026.<br />
Furthermore, the global fruit powder<br />
market alone is poised to register a<br />
CAGR of 4.15% during the forecast<br />
period (2020-2025).<br />
However, during processing, powders<br />
are subjected to different stresses that<br />
will impact their flowability, such as<br />
mixing, storing, dosing and conveying.<br />
When caking occurs, powders are<br />
transformed into a sticky, undesirable<br />
material as a result of their hygroscopic<br />
(a tendency to absorb moisture from the<br />
air) behaviour. This not only results in<br />
loss of functionality but also negatively<br />
impacts quality. To prevent this, the<br />
use of anti-caking agents is necessary.<br />
Calcium carbonate is one such solution,<br />
as it is a natural ingredient combining<br />
excellent performance with other<br />
advantageous properties.<br />
Highly effective and<br />
multifunctional<br />
Besides being a highly effective anticaking<br />
aid, calcium carbonate minerals<br />
support extrusion, act as a white<br />
pigment for coatings, provide texture<br />
and volume, and are also suitable for<br />
nutritional fortification. Furthermore, as<br />
consumers are increasingly demanding<br />
natural and clean label ingredients,<br />
<strong>food</strong> producers are keen to reformulate<br />
with non-artificial but multifunctional<br />
alternatives. Here, calcium carbonates<br />
perfectly fit the bill.<br />
With more than 130 years of expertise<br />
with this natural raw material, Omya has<br />
developed special techniques to process<br />
these particles in order for them to fulfil<br />
numerous functions in both <strong>food</strong> and<br />
beverages.<br />
Omya Calcipur ® and Omya<strong>food</strong> ® are<br />
multifunctional, anti-caking solutions<br />
that help prevent the grouping of<br />
powder particles during processing,<br />
transportation and storage. When<br />
the ingredient is added to powder, it<br />
embraces the particles and reduces<br />
their adhesive forces, thus preventing<br />
lumps. In short, it absorbs moisture and<br />
oil while maintaining its stability, and<br />
so can be easily processed. And as well<br />
as powdery products, the particles can<br />
also be used to prevent grated cheese<br />
clumping and stop cheese slices sticking<br />
together. But the ingredients are not<br />
solely suitable as anti-caking agents<br />
in powdery <strong>food</strong> products - including<br />
table salt and salt replacements, packet<br />
soup, cocoa products, milk and milk<br />
protein powders - as they also boost the<br />
nutritional profile of end products.<br />
First choice for fortification<br />
Calcium is the most abundant mineral<br />
in the body. It is not only essential<br />
for healthy bones and teeth, but also<br />
necessary for vascular contraction and<br />
vasodilation, muscle function, nerve<br />
transmission, intracellular signalling and<br />
hormonal secretion.<br />
Adequate, lifelong dietary calcium<br />
intake is necessary to support bone<br />
health. And as a consequence, calcium<br />
fortified <strong>food</strong>s and drinks have<br />
become mainstream. That’s because<br />
they allow consumers to easily achieve<br />
recommended daily intake levels of<br />
calcium without impacting individual<br />
eating and drinking habits.<br />
Omya’s calcium carbonates are an<br />
excellent choice for fortifying dairy and<br />
non-dairy drinks, and certain <strong>food</strong>s, thus<br />
optimising the nutritional value of the<br />
end product. With a calcium content<br />
of approximately 40%, Omya Calcipur ®<br />
is an excellent source of this mineral.<br />
And compared with other available<br />
technical solutions, up to five times less<br />
Calcipur ® is required to obtain the same<br />
10 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong>
Ingredients<br />
Author:<br />
Carolina Diaz Quijano<br />
calcium dose in a finished <strong>food</strong>stuff.<br />
That makes it perfect for minimising the<br />
cost of supplementation while enabling<br />
promising positioning opportunities in<br />
the bone health sector.<br />
It can be used to enrich breads, bread<br />
rolls, tortillas, snack bars and bagels,<br />
for example, and is a perfect match for<br />
the calcium fortification of fine baked<br />
goods such as biscuits and cookies.<br />
There is also great potential for<br />
products that are already perceived to<br />
be healthy, such as breakfast cookies,<br />
which are designed to be easy to<br />
eat on-the-go and provide valuable<br />
nutrients and satiety at the same<br />
time. These applications can be easily<br />
fortified with calcium by replacing<br />
the corresponding amount of flour<br />
with Omya Calcipur ® . By replacing<br />
600mg of flour in a single 35g bread<br />
roll, a calcium dose of 240mg can<br />
be achieved, enabling an “excellent<br />
source of calcium” claim to be used.<br />
Besides bakery and confectionery<br />
produce, calcium carbonate offers a<br />
further desirable quality that is useful for<br />
the snack market: The ingredient is able<br />
to intensify the perception of sweet or<br />
salty, enabling a reduction in the amount<br />
of sugar and salt required. The finished<br />
product therefore boasts a better health<br />
profile without loss of taste or texture.<br />
Finally, as they are guaranteed non-nano<br />
materials and hypoallergenic, Omya<br />
Calcipur ® and Omya<strong>food</strong> ® meet strict<br />
safety criteria. They are also compliant<br />
with stringent regulations that ensure<br />
any heavy metal contaminants are<br />
kept to an absolute minimum - a vital<br />
consideration for <strong>food</strong> and drink<br />
manufacturers, particularly producers of<br />
infant <strong>food</strong>s.<br />
fmt<br />
References:<br />
1 https://www.marketdataforecast.com/marketreports/powdered-soft-drinks-market<br />
2 https://www.mordorintelligence.com/industryreports/fruit-powder-market<br />
Switzerland-based company Omya<br />
has established itself as a leading<br />
global supplier of naturally derived<br />
calcium carbonate and owns mineral<br />
deposits all over the world, ensuring<br />
continuous availability. Thanks<br />
to a thorough selection process,<br />
the company ensures that the<br />
concentrations of heavy metals in<br />
their raw materials are significantly<br />
lower than the legal thresholds.<br />
Using the latest technology, the<br />
minerals can be processed for a wide<br />
range of purposes and applications;<br />
particle sizes and functionalities can<br />
be adjusted according to individual<br />
demand, for example.<br />
Customers benefit from the<br />
company’s strong commitment to<br />
R&D, including a state-of the art lab,<br />
patented products and application<br />
know-how. Experts are always<br />
available to discuss specific customer<br />
requirements. And, to keep abreast<br />
of current developments, sciencebased<br />
collaborations with universities<br />
and institutes form a substantial<br />
part of their business. In addition to<br />
calcium carbonates, Omya also has<br />
a distribution business with a huge<br />
range of different ingredients. As a<br />
result, holistic solutions and innovative<br />
product concepts are brought to life<br />
by combining employee experience<br />
with deep application-related<br />
insight and knowledge, high quality<br />
ingredients and working closely with<br />
customers.<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong><br />
11
Ingredients<br />
Three Preferences on Sweet Taste<br />
Perception now Decoded<br />
• Three taste routes to reduce the sugar level while also meeting consumer taste preferences<br />
• Diverse consumer preferences on the ideal level of sweetness<br />
• Taste solutions portfolio evolved to support <strong>food</strong> & drink manufacturers<br />
One of the fastest growing demands relates to better-for-you <strong>food</strong> and drink products with a natural and<br />
balanced level of sweetness. Symrise has done a deep dive into consumption behaviors and focused on<br />
revealing the diversity of sensorial preferences. It has conducted studies to guide the development of new<br />
taste solutions that meet the latest consumer taste preferences. The resulting solutions balance the taste<br />
of a reduced sugar level from cookies to cocktails while keeping a maximum level of indulgence in different<br />
ways, for different consumers.<br />
Established and new labelling systems<br />
like the UK’s traffic light system or the<br />
Nutriscore are helping consumers to<br />
navigate their purchase. “The desire<br />
for a healthy weight and more natural<br />
sweetness in products has led to an<br />
increasing number of people looking<br />
for sugar-reduced products. These<br />
should taste good and, ideally, contain<br />
fewer calories,” says Dr. Dariah Lutsch,<br />
Sensory & Consumer Insights Research<br />
Manager of the Flavor Division at<br />
Symrise. “A purchase simulation shows<br />
that 75 percent of consumers would<br />
choose reduced-sugar versions within<br />
nearly all product categories”, adds<br />
Lutsch.<br />
This refers to a study on sweet taste<br />
perception in Europe, Africa and<br />
the Middle East Symrise has recently<br />
carried out. It has found that multiple<br />
routes exist to reduce the sugar level<br />
while at the same time meeting taste<br />
preferences.<br />
Route #1 – tastes as sweet as the full<br />
sugar version and 33 % of respondents<br />
prefer it. Route #2 – tastes similar and<br />
less sweet and 20 percent of consumers<br />
prefer this route.<br />
Route #3 – The third group of about<br />
22 % behaves more adventurous. They<br />
are looking for a new unique flavor<br />
composition and accept a difference<br />
in taste compared to the full-sugar<br />
version.<br />
Ideal sweetness for soft drinks<br />
With a further study on the ‘Ideal<br />
Level of Sweetness’ in 2019 for Cola<br />
CSD (carbonated soft drinks) in<br />
Germany, Symrise wants to determine<br />
the optimal sweetness level with<br />
different sugar contents from 106 g/l<br />
to 75 g/l sugar. The study re-confirmed<br />
the findings and also revealed that<br />
consumers perceive a sample with 75<br />
g/l as lacking in sweetness. Knowing<br />
that sugar reduction in beverages<br />
impacts the overall taste profile and<br />
sweet taste dynamics from mouthfeel,<br />
Symrise conducted a second study and<br />
tried to increase the consumer liking<br />
of sugar-reduced products by applying<br />
Symrise taste balancing solutions<br />
with Symlife ® . The team succeeded<br />
in dramatically increasing the overall<br />
liking of sugar reduced cola versions<br />
85g/l and 75g/l by adding the taste<br />
solution of Symrise.<br />
Regardless, which route consumers<br />
prefer and which target consumer <strong>food</strong><br />
manufacturers would like to reach,<br />
Symrise supports their customers in<br />
reducing calories in a range of beverage<br />
products – from ice tea to CSDs – and<br />
offers the final taste profile consumers<br />
love across all three scenarios.<br />
Ideal match for sweet goods<br />
Especially in sweet baked goods,<br />
consumers desire a guilt-free and<br />
highly indulgent experience. ® Symrise<br />
experts for sweets and baked goods<br />
have extended the portfolio with a<br />
new natural Symlife taste solution<br />
‘Sweet Optimizer Baking MFC” to meet<br />
that demand. The multi-functional<br />
compound uses flavor and bulk<br />
ingredients and particularly focusses<br />
on sweet baked goods to meet the<br />
multiple challenges of sugar reduction.<br />
The compound allows manufacturers to<br />
reduce up to 50 % sugar and it works<br />
like a 1:1 replacement e. g. in biscuits<br />
while keeping the preferred taste,<br />
appeal and texture.<br />
“At the same time, consumers are<br />
becoming increasingly aware of their<br />
choices in the confectionary segment,<br />
says Lisa Wulf, <strong>Marketing</strong> Manager<br />
Category Confectionary. The<br />
reduction of sugar in confectionery<br />
products affects the entire level<br />
of richness and mouthfeel like in a<br />
chocolate bar. Our confectionery<br />
customers ask us to support this<br />
demand of healthier products with a<br />
highest level of superior experience<br />
and pleasure. That’s why we have<br />
developed Symlife ® solutions, to<br />
overcome the compromises on the<br />
indulgence level, Wulf explains.<br />
12 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong>
Ingredients<br />
The dairy health trend<br />
The Symrise studies have also revealed<br />
that especially with dairy products<br />
consumers want to reduce their sugar<br />
intake and feel healthier. They are<br />
looking for less sweet and also rich taste<br />
experiences. As a result, the ‘no added<br />
sugar’ claim trend in dairy has been<br />
growing. To support manufacturers<br />
in this field, Symrise has increased<br />
its know-how to pair flavors with a<br />
no added sugar matrix, delivering<br />
a delicious sensory experience. In<br />
this, the depth of the flavor forms a<br />
no-compromising element whereas<br />
consumers allow the sweetness level<br />
in some cases to taste different, new<br />
and exciting. In that regard, Symrise<br />
benefits from global chefs inspirations<br />
to reformulate products to taste great<br />
with natural taste solutions.<br />
For <strong>food</strong> manufacturers that want to<br />
meet the target of a 1:1 replacement<br />
Symlife ® offers taste balancing solutions<br />
for a 25 % or even 50 % sugar reduction<br />
with no compromise on the experience<br />
level. Thanks to its ecosystem and<br />
partners the taste experts can offer a<br />
full replacement complemented with<br />
additional balancing ingredients.<br />
Taste expertise on all levels<br />
Food and drink manufacturer have<br />
started to reformulate their products<br />
and have to meet the challenge<br />
to maintain the taste experience<br />
consumer love. Next to the evolved<br />
Symlife ® portfolio, Symrise offers<br />
regulatory guidance, sensory methods<br />
and analytics to ensure that all<br />
solutions are meeting latest regulatory<br />
standards without any compromise on<br />
experiencing indulgence.<br />
A sugar-reduced product can fulfill<br />
consumers’ desire for healthy <strong>food</strong> and<br />
drink in many different ways – from 1:1<br />
replacements to completely new taste<br />
experiences. Symrise is building on<br />
these insights and offers natural taste<br />
solutions across for all segments to<br />
meet the demand of diverse consumer<br />
groups.<br />
fmt<br />
The Natural Taste is in the Oil<br />
Infuso is a natural, flavored oil that is<br />
set to make snack production a whole<br />
lot easier and help <strong>food</strong> manufacturers<br />
in their quest for an outstanding<br />
snacking experience.<br />
The innovation team at Griffith Foods<br />
have been busy creating a solution<br />
that is brilliant in its simplicity and<br />
delivers intense, bold flavors and can<br />
create multi flavored profiles in a<br />
savory snack.<br />
Creating bold flavors<br />
With Infuso, you can customize the<br />
intensity of the taste and create a<br />
unique, bold flavor profile.<br />
Infuso replaces the oil that is sprayed on<br />
the snack substrate before seasoning. It<br />
can be used without disruption or extra<br />
cost as it requires a single sprayer, often<br />
already installed.<br />
As the solution provides less, up to no<br />
dust on site, which translates in less<br />
product waste. And it can be applied<br />
to a huge range of snacks including<br />
premium crisps, veggie extruded<br />
snacks, pop chips, breadsticks,<br />
pretzels, rice cakes, nuts, seeds and<br />
tortillas.<br />
Johan Boot concludes by saying:<br />
“Infuso provides a clear breakthrough<br />
as a single step innovation that can<br />
transform the flavor profiles of any snack.<br />
It’s easy to use no fuss application can<br />
utilize existing sprayers with applications<br />
that provide complete flexibility in oil<br />
composition and perfectly balance flavors.<br />
Customers can experiment with a variety<br />
of processes as well as salt reduction and<br />
gluten elimination which strengthen<br />
health profiles. Its heavy concentrations<br />
mean easy, efficient transport and less<br />
storage requirements make infuso a<br />
highly sustainable choice and one we<br />
expect to make a very positive impact for<br />
our customers, globally.”<br />
fmt<br />
“We co-develop the right flavors<br />
together with you, proven by our<br />
sensory capabilities and driven<br />
by our consumer insights,” says<br />
Johan Boot, Vice President, Product<br />
Development & Innovation, Griffith<br />
Foods Europe.<br />
“Our product range offers flavored oils<br />
in various flavor buckets: from green<br />
herbs, to Chili flavored oil and even a<br />
Peking Duck style.<br />
Infuso in the production process<br />
The standard two step seasoning<br />
process is replaced by a smoother, less<br />
complex single step application.<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong><br />
13
Ingredients<br />
Citrusology Educational Programme<br />
Newly Launched<br />
Synergy Flavors has launched a new<br />
educational programme – ‘ ology’<br />
– to inspire <strong>food</strong> and beverage<br />
manufacturers eager to tap into<br />
consumers’ continued interest in citrus.<br />
The programme includes a series of<br />
educational webinars to help <strong>food</strong> and<br />
beverage manufacturers explore the<br />
nuances of flavor across regions and<br />
citrus varieties. Webinars on lemon<br />
and orange have been recorded and<br />
are available to view online and future<br />
sessions in <strong>2021</strong> will cover grapefruit<br />
and lime.<br />
Synergy has created this programme by<br />
drawing on its decades of experience<br />
in developing citrus profiles using<br />
a range of extraction methods and<br />
different techniques to understand<br />
profiles and guide flavor creation. Gas<br />
chromatography-mass spectrometry<br />
(GC-MS) coupled with flame ionization<br />
detection is used to analyse essential<br />
oils and orange extracts to identify<br />
the key flavor compounds in different<br />
varieties of orange, for example.<br />
Through the analysis of different<br />
orange varietals and types, Synergy<br />
was able to identify compounds which<br />
make each profile unique. As an<br />
example, analysis showed that a high<br />
concentration of a flavor compound<br />
called Sinensal can contribute to juicy<br />
notes, while the flavor compounds<br />
Dimethyl anthranilate and gamma-<br />
Terpinene are likely to be responsible<br />
for characteristic floral and woody<br />
notes. Using these insights Synergy can<br />
create authentic citrus flavor profiles to<br />
inspire manufacturer’s citrus product<br />
development projects. Examples<br />
include: blood orange with ‘orange’,<br />
juicy and fruit notes; a mandarin flavor<br />
with more predominant floral notes;<br />
and a Floridian orange with peely notes.<br />
Phil Ashman, Synergy UK Flavorist<br />
commented: “We use sensory<br />
evaluations by an expert panel to help<br />
convey the flavor differences to our<br />
customers. Sensory analysis ensures<br />
orange profiles discriminate well in the<br />
perceived flavor and mirror the data<br />
obtained from the analysis. Principal<br />
components regression analysis can<br />
be applied to simplify the complexity<br />
of the sensory data and retain trends<br />
and patterns among the flavor profiles<br />
and their flavor characteristics. The<br />
sensory data provides customers the<br />
opportunity to choose between a<br />
variety of citrus flavors with unique<br />
flavor profiles and identity the type of<br />
orange profile they are looking for. For<br />
example, a Floridian orange is more<br />
‘peely’ in comparison to a Brazilian<br />
orange, and the Blood orange had<br />
balanced ‘fruit’ and ‘juicy’ intensities.”<br />
Vicky Berry, European Business Development<br />
Manager, Synergy Flavors,<br />
commented:<br />
“Citrus has always been a ‘core’ flavor<br />
but our technology and expertise,<br />
coupled with 130 years of citrus<br />
heritage, allow us to develop authentic<br />
fruit profiles and enable us to convey<br />
the nuances clearly to our customers.<br />
Whether it be through a natural flavor<br />
or the named provenance material,<br />
our approach and our heritage help<br />
our customers deliver the best tasting<br />
citrus products. We’re excited to<br />
be able to provide customers with<br />
support in every step of their citrus<br />
journey, from profile selection and<br />
stability to product formulation and<br />
labelling.”<br />
fmt<br />
14 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong>
Ingredients<br />
Reformulation: the Champion of Product<br />
Development<br />
A crucial aspect of successful reformulation is keeping the final sensory profile in mind<br />
Reformulation is an ongoing issue for<br />
manufacturers. Food and drink recipes<br />
are frequently changed for several<br />
reasons, such as adapting them to meet<br />
regional taste preferences, to improve<br />
the supply chain, reduce costs and/<br />
or achieve (c)lean label status. With a<br />
healthy diet growing in popularity and<br />
the use of NutriScore Labelling in more<br />
and more European countries, improving<br />
an end product’s nutritional profile is at<br />
the very heart of reformulation. Plus,<br />
with the booming plant-based-market,<br />
the veganization of formulations is<br />
also high on many manufacturers’<br />
agendas. But it’s not just about leaving<br />
undesired ingredients out and replacing<br />
them with “good” ones, it’s a complex<br />
task that involves balancing the<br />
desired sensory profile with consumer<br />
acceptance. GoodMills Innovation is an<br />
expert in reformulating existing recipes<br />
and supports manufacturers with its<br />
expertise and high-quality clean label<br />
ingredients. Jürgen Senneka, Head of<br />
Product Development & Application<br />
at GoodMills Innovation, talks about<br />
challenges and solutions.<br />
Healthier choices<br />
COVID-19 has markedly demonstrated<br />
just how perilous diet-related diseases<br />
can be: obesity and diabetes both<br />
exacerbate the effects of the virus<br />
and increase the probability of a more<br />
severe pathophysiology and likelihood<br />
of mortality. Almost universally, health<br />
experts recommend that we reduce<br />
our dietary intake of sugar, salt and fat<br />
to combat nutrition-related diseases.<br />
Given the widely acknowledged fact<br />
that changing eating behaviors is<br />
difficult for most consumers, there<br />
is regulatory pressure on the <strong>food</strong><br />
industry to “healthify” their products.<br />
Many manufacturers are aware of<br />
their responsibility and offer optimized<br />
choices.<br />
Challenge 1: Cutting sugar<br />
Sugar has both vital sensory and<br />
technological functions. Besides<br />
providing a sweet taste profile, it also<br />
acts as a flavor carrier. Technologically,<br />
it facilitates the fermentation of yeast<br />
in baked goods, provides body and has<br />
a preservative role. When reducing the<br />
amount of specific ingredients in recipes,<br />
the mass of this particular component<br />
always has to be compensated.<br />
“Let’s say you have a cake with a<br />
sugar content of 20%. If you switch<br />
When it comes to the replacement of sugar, micronized bran works well as it provides both body and sweetness.<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong><br />
15
Ingredients<br />
to a zero-mass sweetener, you have to<br />
find a solution to balance out this gap.<br />
Dietary fiber works well here.”<br />
Here, GoodMills Innovation offers<br />
different solutions. On one hand,<br />
their HIGH MAC dietary fiber is<br />
based on bran, which is micronized<br />
and contains natural wheat fiber,<br />
minerals, vitamins and secondary<br />
plant constituents. Owing to the very<br />
fine particles (less than 100 µm), an<br />
appealing texture is achievable that<br />
also provides body. On the other<br />
hand, SnowWheat is a flour made<br />
from specific whole grain variants<br />
(White Wheat) that delivers a mild,<br />
white-flour-like taste profile.<br />
Both options provide a good working<br />
base to create a well-rounded sweet<br />
sensory profile and a full-body texture,<br />
all while enriching baked goods with<br />
dietary fiber. Depending on the product<br />
concept, GoodMills Innovation’s experts<br />
are on hand to help customers with their<br />
reformulation processes. Depending on<br />
the dosage, for example, manufacturers<br />
may be able to use nutritional claims<br />
such as “source of fiber” or “high in<br />
fiber”. When using a labelling system<br />
such as NutriScore, enhancing the<br />
fiber content is a good way to achieve<br />
a better nutritional ranking. Possible<br />
applications are biscuits, cakes, filled<br />
wafers, granola bars and yeast-raised<br />
products such as brioche.<br />
Challenge 2: Cutting salt<br />
As with sugar, salt also plays important<br />
sensory and technological roles<br />
in baked goods. It supports a fullbodied<br />
mouthfeel and augments<br />
the perception of sweetness. From a<br />
technological perspective, it strongly<br />
influences the dough composition. The<br />
interaction of salt ions with the gluten<br />
impacts the yeast’s gas formation.<br />
Overall, these interactions affect<br />
dough composition and both the crust<br />
and crumb of the final baked product.<br />
To compensate for the lack of<br />
salt, flavor enhancers can be used<br />
to improve the sensory profile.<br />
Baking agents can offset both the<br />
organoleptic and technological<br />
effects of sodium reduction. By<br />
contrast, though, flavor enhancers<br />
A feasible approach for replacing eggs in pound cakes recipes is the use of protein flours.<br />
and baking improvers are likely to<br />
introduce additives to the ingredients<br />
list. Natural options to improve<br />
the flavor of bread include adding<br />
sourdough, wheat bran, wheat germ<br />
or ingredients such as herbs or dried<br />
vegetables.<br />
“Within our Slow Milling range, we<br />
have a number of flavor-enhancing<br />
offerings, such as baking enzymes,<br />
malted ingredients, coarse meals,<br />
sprouts, seeds and flakes. Our<br />
huge selection of tailored natural<br />
ingredients can be thought of as a<br />
modular system. And, because of<br />
the way we gently process the raw<br />
materials, using traditional methods<br />
such as fermentation, the ingredients<br />
score with a multifaceted sensory<br />
profile that adds value to baked<br />
goods and compensates for a certain<br />
amount of taste loss.”<br />
Within the German bread market, for<br />
example, the baking industry managed<br />
to achieve consumer acceptance with<br />
low-sodium products. Today, there’s<br />
rarely a packed bread with more<br />
than 1.1% salt available, which is a<br />
reduction of approximately 10-15%<br />
compared to some ten years ago.<br />
Challenge 3: Veganizing recipes<br />
With the plant-based market<br />
skyrocketing, vegan versions of classic<br />
baked goods are increasingly in<br />
demand. And whereas vegan varieties<br />
of rustic baked goods such as breads,<br />
bread rolls and pretzels are frequently<br />
available, the fine baked good market<br />
is a trickier hurdle to overcome.<br />
Likewise, although dairy product<br />
ingredients such as butter can be easily<br />
replaced with margarine and oil, and<br />
plant-based alternatives are available<br />
for milk and quark, finding a proper<br />
replacement for eggs is an ongoing<br />
challenge for cake manufacturers.<br />
One approach is to use protein flours<br />
based on lupins, chickpeas, lentils or<br />
soy, for example. This is not a new<br />
concept and, prior to the plant-based<br />
trend, was previously done to keep<br />
costs down. When it comes to doughs<br />
for pound cakes and biscuits, this<br />
works really. But if a foam-stable<br />
dough is needed, such as for sponge<br />
cakes, then the options are limited<br />
because of thermostability issues.<br />
It’s certainly possible to use plantbased<br />
hydrocolloids — but these do<br />
come with the downside of adding<br />
E-numbers to the formulation.<br />
16 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong>
Ingredients<br />
“Veganizing formulations is an exciting<br />
field and one that will keep us busy in<br />
the next few years. As experts in baked<br />
good applications and pioneers in<br />
clean label, we’re doing comprehensive<br />
research into appropriate solutions.”<br />
Enhancing the fiber content to compensate<br />
for sugar reduction is, for example, possible in<br />
yeast-raised products such as brioche.<br />
Summary and outlook<br />
In most examples, it’s not just a matter<br />
of removing one ingredient; it’s about<br />
balancing a number of different<br />
components to achieve the required<br />
result. GoodMills Innovation’s approach<br />
is to maintain the original ingredient<br />
list as much as possible and find smart<br />
alternatives from within our vast<br />
portfolio that complement the overall<br />
matrix. There are exceptions, of course;<br />
sometimes an original recipe can be<br />
optimized by eliminating E-numbers.<br />
In such instances, we’ll take a twopronged<br />
approach and address both<br />
issues at the same time. Thanks to our<br />
extensive clean label experience and<br />
array of ingredients, this can usually be<br />
done without sacrificing either taste or<br />
functionality.<br />
fmt<br />
Ingredient Original recipe Amount [g] Reformulated recipe Amount [g]<br />
Wheat Flour Type 550 1000 840<br />
Micronized bran (HIGH MAC) - 100<br />
Protein Flour (Smart Wheat) - 60<br />
Butter 150 -<br />
Rapeseed oil - 70<br />
Sugar 150 120<br />
Skimmed milk powder 30 30<br />
Liquid whole eggs 200 220<br />
Clean Label Baking Improver (GOOD Briche CL) 10 10<br />
Compressed yeast 70 70<br />
Salt 15 15<br />
Water 250 350<br />
Energy [kcal] 351 301<br />
Sugars 10,6 8,7<br />
Saturated fat 5,5 1,1<br />
Salt 0,9 0,9<br />
Protein 9,9 9,9<br />
Fiber 2,8 4,7<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong><br />
17
Ingredients<br />
Chickpea Protein Beats Eggs in Mayo<br />
ChickP’s 90% protein isolate demonstrates compelling “aquafaba” effect.<br />
ChickP Ltd., presents its chickpea<br />
isolate as an all-purpose, nutritionpacked,<br />
plant-based egg alternative<br />
for eggs in mayonnaise. The start-up<br />
company teamed up with select<br />
<strong>food</strong> companies to help formulate<br />
egg-free recipes, including a creamy<br />
mayonnaise substitute and saladdressings.<br />
The resulting products<br />
have the flavor, appearance, and<br />
functionality of counterparts with real<br />
egg, all the while adding nutritional<br />
value. The company is commercializing<br />
two different chickpea-sourced<br />
isolates, each designed to impart<br />
specific organoleptic qualities.<br />
A 1:1 egg replacement for mayo<br />
ChickP’s proprietary isolate is starring<br />
in different mayonnaise recipes as a<br />
one-to-one replacement for egg yolk.<br />
The pilots were so successful that<br />
one formulation is now going into<br />
large-scale pilot production. Food<br />
producers operating in the plantbased<br />
spaces also are turning to the<br />
ChickP isolate as a highly functional<br />
clean-label emulsifier allowing them<br />
to whip up vegan creams, sauces, and<br />
dressings as it hits key notes in sensory<br />
and flavor qualities.<br />
Products crafted with ChickP’s isolate<br />
exhibit long shelf life and good heat<br />
stability, making the ingredient<br />
suitable for dispersal into both hot<br />
and cold applications.<br />
The isolate, which boasts 90%<br />
protein content, utilizes all the<br />
extractable components of the<br />
chickpea, providing a powerful<br />
and holistic nutritional boost. It is a<br />
proven and compelling egg replacer<br />
for vegan <strong>food</strong> formulations in this<br />
category, giving <strong>food</strong> companies’ new<br />
opportunities to shorten and simplify<br />
their labels. The solution has the<br />
potential to release the vegan mayo<br />
market from traditional dependence<br />
on modified starches, hydrocolloids,<br />
and stabilizers for emulsification<br />
and flavor. The unusually high<br />
protein content eliminates the need<br />
for adding ingredients that are less<br />
nutritionally relevant to the final<br />
product.<br />
Boosting the aquafaba effect<br />
The chickpea’s unique ability to assume<br />
egglike behavior has been gaining<br />
traction among the global vegan<br />
and egg allergic communities for a<br />
number of years. Following a turning<br />
point revelation by vegan <strong>food</strong>ie<br />
Goose Wohlt in 2014, many have been<br />
fervently embracing the practice of<br />
using aquafaba — the starchy liquid<br />
from tinned beans — to whip up<br />
creams for meringues, macaroons,<br />
mousses, and savory delicacies as well<br />
as mayonnaise, creamy dressings, and<br />
cheese substitutes.<br />
“The discovery of the chickpea<br />
aquafaba effect has been a culinary<br />
gamechanger for many vegans,”<br />
notes Ron Klein, CEO of ChickP. “The<br />
downside is that it still doesn’t present<br />
a viable egg substitute in nutritional<br />
terms, as it contains only a fraction<br />
of the protein of an egg. We took<br />
the aquafaba concept a leap further<br />
and derived that same desired effect<br />
from the body of the nutrient dense<br />
chickpea isolate.”<br />
Future Market insights anticipates the<br />
global egg replacement ingredient<br />
market will register a CAGR of 5.8%<br />
by 2026 reaching an estimated<br />
value of US$1.5B as manufacturers<br />
meet consumer demands for vegan,<br />
vegetarian, and allergen-free<br />
products. Various brands of egg-free<br />
mayonnaise and dressings already are<br />
available, but many use whey protein<br />
concentrate. Others include various<br />
nuts and starches. The former is nonvegan,<br />
and all pose allergen risks.<br />
While growing environmental<br />
awareness is driving a consumer shift<br />
towards the adoption of vegan and<br />
flexitarian diets, additional factors<br />
such as egg shortages, rising prices<br />
of eggs, salmonella risks, and various<br />
egg-related allergies are also making<br />
room for the egg replacement market.<br />
“ChickP isolate presents a highly<br />
nutritious clean-label, plant-based<br />
solution to replicating the role<br />
of the egg yolk in mayonnaise<br />
formulations,” says Itay Dana, VP of<br />
Sales and Business Development for<br />
ChickP. “Our isolate demonstrates<br />
superior foaming capabilities due to<br />
its high solubility and smooth texture<br />
and possesses minimal off-notes. This<br />
allows us to tailor mayo recipes to<br />
the customers’ desired requirements<br />
and produce a truly creamy product<br />
that is visually and organoleptically<br />
appealing, without the use of<br />
synthetic thickening, texturizing, or<br />
masking agents.”<br />
fmt<br />
18 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong>
Ingredients<br />
Global Alternative<br />
Protein Acquisition<br />
Global nutrition leader ADM has just announced that it has<br />
reached an agreement to acquire Sojaprotein, a leading European<br />
provider of non-GMO soy ingredients. Established in 1977, Serbiabased<br />
Sojaprotein has sales into 65 countries, offering a wide<br />
array of non-GMO vegetable protein ingredients for an extensive<br />
list of European and global customers in the meat alternative,<br />
confectionary, protein bar, pharmaceutical, pet <strong>food</strong>, and animal<br />
feed segments. The company had more than $100 million in sales<br />
in 2020.<br />
“Thirty years ago, ADM invented the soy vegetable burger, giving<br />
rise to the plant-based protein segment. Today, alternative<br />
proteins represents one of our core growth platforms, and as<br />
this $10 billion global industry grows to $30 billion over the next<br />
decade, we are investing to expand our unparalleled capabilities,”<br />
said Leticia Gonçalves, ADM’s president of Global Foods. “The<br />
addition of Sojaprotein – the largest producer of plant-based<br />
protein in southern Europe – adds production capacity in addition<br />
to an impressive network of customers who are leading the way<br />
in meeting consumer needs for nutritious and responsible plantbased<br />
<strong>food</strong>s and beverages. We’re particularly excited for the<br />
opportunity to work together to meet the fast-growing demand<br />
of European consumers who prioritize locally-sourced, non-GMO<br />
ingredients in their <strong>food</strong> and beverages. We’re looking forward<br />
to bringing this successful, growing provider together with ADM’s<br />
global footprint, consumer insights and innovative technologies.”<br />
Cutting-Edge<br />
Explosion Protection<br />
for the Food Industry<br />
“This agreement testifies to the sustainable business models that<br />
MK Group is implementing, as an investment company with a<br />
diversified portfolio of value-added industries in Southeastern<br />
Europe. This is yet another confirmation of the proven track<br />
record of our management, as well as the global recognition of<br />
the world-class quality of our non-GMO soybean products,” said<br />
Aleksandar Kostić, vice president of MK Group, the majority<br />
owner of Sojaprotein.<br />
The addition would build on ADM’s recent investments in alternative<br />
proteins, including the company’s soy protein complex in Campo<br />
Grande, Mato Grosso do Sul, Brazil; its new pea protein plant in<br />
Enderlin, North Dakota; its PlantPlus Foods joint venture; and<br />
partnerships with innovative startups like Air Protein. “Consumers<br />
today are looking for more from their <strong>food</strong>s and drinks – they<br />
want great tasting products and sustainable sources of proteins,”<br />
Gonçalves added. “ADM is in a unique position to meet those<br />
needs: Our global, integrated value chain, which stretches from<br />
the farm gate to the dinner table, and our unmatched portfolio<br />
of ingredients and solutions, are why we are the partner of choice<br />
for customers at every step of the <strong>food</strong> and agriculture value chain.<br />
And as today’s announcement demonstrates, we’re not content to<br />
stop there. We’re focused on continued growth, and we’re excited<br />
about the opportunities ahead.”<br />
The transaction is subject to regulatory approvals.<br />
fmt<br />
For safety and protection of your production lines,<br />
Thorwesten Vent recommends the use of self re-clo sing,<br />
reusable explosion vents including anti-condensation<br />
trace heating with dryers, silo and fi lter applications.<br />
Do you want to increase product safety and plant<br />
availability? The certifi ed, patented explosion devices<br />
by Thorwesten Vent offer signifi cant advantages.<br />
THORWESTEN VENT GmbH<br />
Daimlerring 39, 59269 Beckum / Germany<br />
Phone: +49 2521 9391-0<br />
thorwesten.vent@thorwesten.com<br />
www.thorwesten.com<br />
Key No. 99677<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong><br />
TWV_<strong>food</strong><strong>Marketing</strong><strong>Technology</strong>_04_<strong>2021</strong>_92x244_4c_Anz_Food_EN.indd 1 02.07.21 10:31<br />
19
Ingredients<br />
Low Sodium, High Fiber<br />
Craveability<br />
Lower sodium, higher flavor perfect for Plant-Based Bites<br />
The consumer appetite for exciting,<br />
nutritious, full-flavored snacks put the<br />
spotlight on better-for-you plant-based<br />
options. After extensive research and<br />
lab tests, Salt of the Earth introduces its<br />
all-natural solution for making lentils<br />
bites tastier, using less sodium.<br />
Salt of the Earth conducted virtual<br />
research of social media, culinary blogs,<br />
and retailers that indicates flexitarian<br />
and vegan Millennials increasingly are<br />
seeking new plant-based snacks that are<br />
better for you as well as have high protein<br />
content, vitamins, and minerals. After<br />
analyzing the properties of different<br />
legumes, they zeroed in on lentils.<br />
“We developed an application for lentil<br />
snack bites that can be chilled, frozen,<br />
or dried,” explains Rakefet Rosenblatt,<br />
<strong>food</strong> technologist for Salt of the Earth.<br />
“Lentils have lots of protein and a high<br />
overall nutritional value, plus they<br />
blend well with other vegetables. We<br />
noticed that plant-based products are<br />
getting increasing attention on the<br />
market, yet most of the snacks are from<br />
broccoli, cauliflower, or sweet potatoes,<br />
which lack the same level of nutritional<br />
value. Our new application concept can<br />
attract a wider audience, including kids,<br />
thanks to its great taste and reduced<br />
sodium.”<br />
“Parents with busy lifestyles are looking<br />
for ready-to eat nutritious treats that<br />
can be part of a meal or an on-the-go<br />
snack for the whole family,” adds Tali<br />
Feingold, Business Unit Director of<br />
Salt of the Earth. “My kids won’t eat<br />
lentils but these delicious treats made<br />
with Mediterranean Umami Bold have<br />
become a part of our regular routine.”<br />
“This Mediterranean Umami Bold<br />
formulation will allow <strong>food</strong> companies<br />
to easily overcome lentils’ natural<br />
blandness and provide a savory<br />
treat,” adds Rosenblatt. “You can add<br />
Mediterranean Umami Bold to the wet<br />
mixture as part of the other ingredients.<br />
It completely dissolves, naturally boosts<br />
flavors, all while lowering sodium levels<br />
by a third.”<br />
Mediterranean Umami Bold is a cleanlabel,<br />
plant-based solution for flavor<br />
enhancement and sodium reduction.<br />
It is a versatile ingredient with<br />
multiple uses, including boosting<br />
savory flavors and reducing sodium<br />
up to 45% in a variety of products.<br />
It can also be used to reduce the<br />
amounts of certain expensive<br />
ingredients, such as flavorings and<br />
spice blends.<br />
fmt<br />
20 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong>
Ingredients<br />
7-9<br />
NOV<br />
<strong>2021</strong><br />
DUBAI WORLD<br />
TRADE CENTRE<br />
THE YEAR’S MOST<br />
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gfm@dwtc.com<br />
Key No. 100729<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong><br />
Co-located with Organised by Safety assured by<br />
21
Processing<br />
The Bioautomated Algae Plantation<br />
Amid extensive media coverage in 2018, one of the largest and first closed, year-round microalgae cultivation<br />
facilities in the world was officially opened in Bruck an der Leitha in Lower Austria. The photobioreactor<br />
system developed by Austrian-based ecoduna, which consists of 43,000 6-meter high glass tubes, is designed<br />
to produce roughly 100 tons of ultrapure algae powder annually. With its high concentrations of highgrade<br />
vegan omega 3 and omega 6 fatty acids, natural color substances and micronutrients, plus essential<br />
amino acids, microalgae is considered a highly-sustainable and resource-efficient raw material of the future,<br />
particularly for the <strong>food</strong> industry. One of the key issues during research and development was the creation<br />
of an industrial-scale production infrastructure, which required an automated system for controlling the<br />
biological growth process. Over the course of the project, Endress+Hauser proved to be a highly-engaged,<br />
persistent partner. At that time still a startup, ecoduna was supported from the very beginning by the<br />
measurement technology specialist with both high-quality sensor technology and comprehensive expertise<br />
in the area of pH value and optical density (OD) measurements, two relevant pieces of the patented green<br />
technology puzzle.<br />
Franz Emminger and Mag. Martin<br />
Mohr, ecoduna’s two founders,<br />
originally wanted to produce biofuels<br />
from microalgae. The underlying idea<br />
was, and still is, to provide the green<br />
single-cell organisms constant and<br />
optimal photosynthesis conditions<br />
(light, CO 2<br />
and nutrients) and thus be<br />
able to continuously and systematically<br />
cultivate and produce large quantities<br />
of high-quality biomass. After tinkering<br />
with this project for a number of years,<br />
in 2010 they molded their idea into a<br />
business model and ventured stepby-step<br />
into independence with the<br />
support of private investors.<br />
The Austrian company has since<br />
steadily enhanced and fine-tuned the<br />
production processes and safeguarded<br />
the technology through global patents.<br />
As early as 2012, the company put the<br />
demonstration and research facility<br />
in Bruck an der Leitha into operation,<br />
enabled intensive process tests and<br />
created a basis for the technical and<br />
commercial maturity of the system.<br />
ecoduna was acquired at the end of<br />
2020 by a private, Netherlands-based<br />
company active in the cultivation of<br />
organic plants and renamed Jongerius<br />
ecoduna GmbH. The initial plan is to<br />
concentrate on the European sales<br />
market.<br />
Producing like nature<br />
“We produce our algae the way nature<br />
does, just not in a horizontal flow, but<br />
vertically,” explains Lukas Neuwirth,<br />
quality manager at Jongerius ecoduna.<br />
Austrian-based Jongerius ecoduna cultivates microalgae inside a total of 43,000 glass tubes spread<br />
over only one hectare of space. The company is producing up to 70 tones of biomass during the first<br />
phase of operation, with plans to ramp up to a full capacity of 100 tons as quickly as possible.<br />
“Microalgae are single-cell organisms<br />
that under ideal conditions, divide<br />
once each day through photosynthesis.<br />
That means they grow into high-grade<br />
biomass containing valuable substances<br />
faster than soil-based plants.” Optimal<br />
light conditions for cultivating the<br />
algae occur if there is neither too<br />
much (such as on the surface) nor too<br />
little (such as in deeper waters) light<br />
available. “In natural waters, this<br />
so-called photoactive zone is located<br />
several centimeters below the surface,<br />
but the zone itself has a depth of<br />
only about three centimeters,” says<br />
the expert in more detail. “With our<br />
vertically-aligned reactors, we simply<br />
rotate the photoactive zone 90 degrees<br />
to expand the available surface for the<br />
photosynthesis process.” The facility<br />
comprises 32 photobioreactors, each<br />
of which in turn is made up of around<br />
1,400 vertically-installed, 6-meter<br />
long glass tubes that serve as the<br />
habitat for the “floating” microalgae<br />
cultures. Altogether, that adds up to an<br />
impressive length of 230 kilometers. No<br />
pumping occurs in the system. Instead,<br />
air is injected into the tubes to mix<br />
the algae suspension, so that all of the<br />
microalgae receive sufficient light, and<br />
also to transport CO 2<br />
, selected nutrients<br />
(nitrate, phosphate and trace elements)<br />
and O 2<br />
as the only accumulated<br />
”waste”. “By making the shift from the<br />
polycarbonate profile elements that we<br />
used in the past, to the glass tubes, we<br />
were able to significantly increase the<br />
life cycle of the modules, and thus the<br />
productivity of the system,” says Lukas<br />
Neuwirth, making no secret of the fact<br />
that this decision, made roughly four<br />
22 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong>
Processing<br />
years ago, was the breakthrough that<br />
led to economically-viable, large-scale<br />
production. “We produce a wide variety<br />
of algae. The single-cell organisms<br />
proliferate within an enclosed and<br />
controlled ultrapure system, protected<br />
against external influences, which<br />
allows us to manufacture highquality<br />
algae powder for the <strong>food</strong><br />
industry. This clearly sets us apart from<br />
competitors that often deliver heavilycontaminated<br />
“open-pond-quality” in<br />
uncontrolled cultivation conditions.”<br />
“Bioautomation”<br />
Since the photobioreactor system<br />
operates 365 days a year, the cells<br />
divide once a day, thus doubling the<br />
number of microalgae in the ideal<br />
situation. That also means that each<br />
day, up to 50 percent of the total<br />
volume containing the regrown<br />
biomass can be harvested using<br />
crossflow filtration, centrifugation<br />
and spray drying. “Depending on the<br />
time of year, we utilize various strains<br />
of algae. In the summer we need<br />
more heat-resistant strains than in<br />
the winter,” explains Lukas Neuwirth.<br />
The cultures also age, which makes<br />
it necessary to change them every 10<br />
to 12 weeks. “Although microalgae<br />
do not age, cells die and release<br />
substances into their surroundings. The<br />
organic material from the dead cells<br />
act as a carbon source for bacteria. A<br />
system with dimensions like ours is<br />
impossible to keep sterile,” says Lukas<br />
Neuwirth, illustrating one difference<br />
between a real large-scale production<br />
environment and a laboratory test<br />
setup. And it’s exactly this capability<br />
to transform years of biological<br />
knowledge and technical know-how<br />
into an industrial production process<br />
that distinguishes Jongerius ecoduna.<br />
Economic feasibility is the one reason<br />
why the plant has to be largely<br />
automated. That’s why, parallel to<br />
the biotechnology processes, the<br />
automation technology was also<br />
developed with the aim of being able<br />
to control the growth of the protozoan<br />
with a maximum degree of efficiency.<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong><br />
23
Processing<br />
“In a test environment, you extract<br />
samples manually and take them to the<br />
lab for analysis. In order to be able to<br />
automate this analysis process, we first<br />
had to define it, step-by-step. There<br />
was no state of the art, recalls Lukas<br />
Neuwirth, who was heavily involved in<br />
the development of the process. “That’s<br />
why it was important during this phase<br />
to find partners who understood that<br />
we were unable to exactly formulate<br />
the requirements at the product<br />
level. That was immediately the case<br />
with Endress+Hauser. We carried<br />
out numerous tests to determine the<br />
suitability of a wide variety of sensors.<br />
During this phase, it was very helpful for<br />
us as a startup to have Endress+Hauser<br />
make numerous products available to<br />
us at no cost and provide us solid advice<br />
and valuable tips.”<br />
Measurement parameters and<br />
manipulated variables<br />
Roswitha Schützner managed the<br />
project from Endress+Hauser Austria’s<br />
side. “The collaboration with Jongerius<br />
ecoduna was highly exciting and<br />
interesting from the very start,” admits<br />
the project manager for analysis<br />
technology in describing her personal<br />
enthusiasm. “I was impressed by the<br />
vision and the spirit of the young and<br />
motivated development team.” A lot of<br />
joint testing was carried out, which then<br />
resulted in a sensor standard that could<br />
be used to begin series production.<br />
“The two most important measurement<br />
parameters are pH and optical density,”<br />
reveals Lukas Neuwirth. “We can use<br />
the pH value to draw conclusions about<br />
the CO 2<br />
saturation and the optical<br />
density provides direct information<br />
regarding the algae concentration,<br />
and thus the cell growth.” This<br />
measurement data makes it possible<br />
to continuously sustain ideal growth<br />
conditions through targeted feeding<br />
of CO 2<br />
and other nutrients based<br />
on the current requirements of the<br />
microalgae at multiple points in the<br />
system. In concrete terms, each reactor<br />
has an inline »OUSBT66« near-infrared<br />
absorption sensor and a CPS11D pH<br />
sensor from the Orbisint series, both<br />
from Endress+Hauser. “What we<br />
really liked about the Endress+Hauser<br />
products was the possibility to measure<br />
directly in the reactor without a bypass,”<br />
adds Lukas Neuwirth. “We’re testing<br />
sensors from other manufactures as<br />
well.”<br />
The CPS11D pH sensor - the digital<br />
jack-of-all-trades for process control<br />
technology within the Endress+Hauser<br />
portfolio - is moisture- and corrosionresistant,<br />
can be calibrated in the lab<br />
and enables predictive maintenance<br />
thanks to the integrated “Memosens”<br />
technology.<br />
The OUSBT66 absorption sensor for<br />
monitoring optical density measures<br />
in the 860 nm near-infrared range,<br />
which means the performance is<br />
unaffected by different colors of<br />
algae. The measuring principle is<br />
based on Beer-Lambert’s law, which<br />
relates the attenuation of light to the<br />
properties of an absorbent material<br />
through which the light is travelling.<br />
Furnished with an NIST-traceable and<br />
certified push-on filter, the OUSBT66 is<br />
especially easy to inspect and calibrate.<br />
Over the course of harvesting, CLS82D<br />
digital 4-electrode conductivity sensors<br />
are employed during cross-filtering<br />
of the water in the filtrate, which is<br />
then recirculated to the process. The<br />
signals from all three sensors are<br />
analyzed by a CM44P transmitter from<br />
Endress+Hauser, which supplies its data<br />
via Profibus to a control application<br />
employed by a system integrator using<br />
technology from Siemens.<br />
Well looked after algae<br />
Jongerius ecoduna was successful<br />
in harmonizing the biological and<br />
technological processes for the algae<br />
production system, thus making it<br />
suitable for industrial scale use. Lukas<br />
Neuwirth nevertheless sees plenty of<br />
additional optimization and research<br />
potential for even better cultivation<br />
conditions and is already looking<br />
forward to another sensor envisaged<br />
by Endress+Hauser. “The next thing we<br />
want to do is optimize the mixing ratio<br />
between recirculated and fresh water<br />
by measuring the organic carbon in the<br />
filtrate as a TOC value.”<br />
fmt<br />
24 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong>
Processing<br />
We bring colour into view!<br />
Compact capacitive level switches with<br />
360° custom-colour status display<br />
256 colours<br />
Individually selectable:<br />
Measurement in progress<br />
Sensor switching<br />
Process malfunction<br />
Compact design<br />
15 cm<br />
Hygienic<br />
adapter system<br />
Adjustment via<br />
smartphone<br />
www.vega.com/vegapoint<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong><br />
Key No. 99290<br />
25
Processing<br />
Mixture of Bouillon Mass as a<br />
Technical Processing Task<br />
Homogeneity is a Winner<br />
Instant soups and bouillon cubes are a convenient and fast snack, but the production demands complex<br />
process technology requirements. Not only are the ingredients numerous but also extremely different in<br />
terms of consistency and composition. An effective opportunity to implement this demanding mixing task<br />
provides the Lödige Ploughshare ® Mixer type FKM.<br />
From dry powder to sticky and partly<br />
liquid products: The ingredient list of<br />
bouillon mass such as soft and hard<br />
bouillon includes components of nearly<br />
every consistency. For various products,<br />
powder with a large amount of salt and<br />
sugar, colouring substances, flavour<br />
oils, spices, melted fats like palm and<br />
chicken fat as well as additional liquids<br />
need to be processed into a mixture<br />
that is as homogeneous as possible.<br />
This task is especially demanding due<br />
to the different solubility of the recipe<br />
ingredients in fat and water. Besides<br />
that, a defined swelling of dry starch<br />
components must be ensured during<br />
the wettening phases. And last but not<br />
least, instant soups and bouillon cube<br />
mixtures are about the perfect pouring<br />
and dosing properties of the product.<br />
The challenge: The desired<br />
characteristics for every recipe and<br />
every batch must be produced quickly,<br />
precisely, and reproducibly within the<br />
shortest time possible. The process and<br />
the machine must of course meet all<br />
<strong>food</strong> technology and hygiene demands.<br />
Ploughshare ® Mixer type FKM for<br />
batch production<br />
Using the horizontal Lödige<br />
Ploughshare ® Mixer type FKM, these<br />
complex technical process requirements<br />
can be met. The mixer is preferably<br />
used for batch production. Depending<br />
on the production quantity and<br />
application, the model sizes available<br />
are designed for 300 litres for small<br />
batches and up to 8,000 litres for largescale<br />
production.<br />
The mixer works according to the<br />
mixing and fluidisiation process<br />
developed by Lödige. Special mixing<br />
tools that are systematically arranged<br />
on a shaft produce a three-dimensional<br />
mixed goods movement, a so called<br />
mechanically generated fluid bed.<br />
Due to this intensive and, if needed, at<br />
the same time gentle product movement,<br />
Special mixing tools that are arranged systematically on a shaft produce a three-dimensional mixed<br />
goods movement, a socalled mechanically generated fluid bed.<br />
solid or liquid small and micro<br />
components can be distributed extremly<br />
fast and homogeneously in a batch.<br />
Lödige offers various liquid addition<br />
possibilities as needed. The respective<br />
optimal solution is designed according<br />
to the specific needs of the application<br />
and recipe. The amount of liquid can be<br />
between 1% and 30%.<br />
At the same time, the mixer meets all<br />
requirements of “hygienic design”,<br />
which <strong>food</strong> manufacturers require as<br />
part of their plant planning. Lödige is<br />
a member of the European Hygienic<br />
Engineering & Design Group (EHEDG)<br />
and develops innovative concepts<br />
for mixing systems corresponding<br />
with these guidelines. Essentially the<br />
Ploughshare ® Mixers features are: an<br />
easy to clean design, manufactured<br />
entirely of stainless steel, surfaces<br />
in contact with product are at least<br />
Ra < 0.8 µm, a completely welded<br />
mixing unit with optimised shovel<br />
clearance from the wall, air-purged<br />
low-maintenance shaft seals, large<br />
inspection/cleaning openings, enlarged<br />
discharge opening(s) for minimised<br />
remaining material, drives and bearings<br />
featuring stainless steel covers, and<br />
where required a (partially) automated<br />
wet cleaning (Washing in Place WIP/<br />
Cleaning in Place CIP).<br />
Process description<br />
In case of a batch mixing process,<br />
the components are pre-weighed<br />
individually or together and then added<br />
into the mixer. After an optimised<br />
mixing time determined by scale-up<br />
trials, and after reaching the required<br />
homogeneity, the batch is emptied into<br />
the downstream bunker, container, big<br />
bags, or similar.<br />
26 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong>
Processing<br />
The mixer meets all requirements<br />
of "hygienic design", which <strong>food</strong><br />
manufacturers require as part of their plant<br />
planning.<br />
The mixer is mainly fed from above.<br />
Using smaller mixers the feeding can<br />
be done manually via a large feeding<br />
door. In case of automated production<br />
systems, the raw materials are supplied<br />
by upstream silos, scales, or similar<br />
dosing into the mixer via one or more<br />
feeding inlets. The mixer is discharged<br />
downwards. The mixing tools are<br />
designed in a way that the product is<br />
moved to the center of the drum where<br />
the discharge door is located.<br />
Mixing times for dry recipes are<br />
between 1 and 3 minutes and for pasty<br />
bouillon massess between 5 and 10<br />
minutes. One advantage of the Lödige<br />
Ploughshare ® Mixer is that the mixing<br />
times vary insignificantly between the<br />
model sizes. The batch time is usually<br />
a combination of multiple process<br />
steps. Fragile or sensitive components<br />
The ingredients of bouillon mass are numerous<br />
and extremely different in terms of consistency<br />
and composition. An effective opportunity for<br />
implementing this demanding mixing task is<br />
provided by a Lödige Ploughshare ® Mixer type<br />
FKM.<br />
are usually added at the end. Different<br />
rotation speeds are used as needed.<br />
Lödige Ploughshare ® Mixers<br />
in use at an African <strong>food</strong><br />
manufacturer<br />
Growth markets for these products<br />
currently include Asia, South America,<br />
and Africa. We’re pleased that in 2018,<br />
a new Lödige customer in western<br />
Africa purchased our high-quality<br />
equipment from Germany.<br />
To increase their production capacities<br />
to a large degree, the company<br />
invested in sustainable machines from<br />
Lödige, which perform a range of<br />
mixing tasks. In this case, a decision was<br />
made during the first expansion phase<br />
to purchase 18 FKM mixers. This was<br />
Lödige’s largest single order in over 80<br />
years of the company’s history.<br />
Conclusion<br />
Excellent mixing homogeneities with<br />
many enormously different individual<br />
components and under <strong>food</strong>-compliant<br />
hygiene standards: The mixing of<br />
bouillon masses places very special<br />
demands on the mixing technology<br />
used. The Ploughshare ® Mixer type<br />
FKM from Lödige offers a practical and<br />
efficient solution for all batch sizes<br />
customary in the industry.<br />
fmt<br />
STRONG BY ITSELF –<br />
UNBEATABLE TOGETHER.<br />
The new DuoDrive and the NORDAC PRO.<br />
Extremely high system efficiency<br />
Compact wash-down design<br />
Excellent communication paired with intelligence<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong><br />
Getriebebau NORD GmbH & Co. KG | T: +49 4532 289-0 | info@nord.com | www.nord.com<br />
27<br />
Key No. 99923
Processing<br />
Cobot Palletizer set to Revolutionize<br />
Robotic Uptake<br />
OMRON and Reeco have taken collaborative robotics innovation to the next level with the development of<br />
the RB1200 cobot palletizer that costs up to 50% less and has a 60% smaller footprint than a conventional<br />
robot palletizer. These game-changing metrics have a radical impact on project payback, making end-of-line<br />
robotic automation economically attractive to producers of all sizes for the first time.<br />
The concept of collaborative robots<br />
working alongside humans has<br />
already been proven in automotive,<br />
warehousing and fulfilment<br />
environments. We believe the time<br />
is right and the technology is ready<br />
for this next-generation automation<br />
approach to be adopted for palletizing<br />
tasks across a range of industries,<br />
from <strong>food</strong> and drink to personal care<br />
and pharmaceuticals,” comments<br />
Dan Rossek, <strong>Marketing</strong> Manager for<br />
OMRON UK.<br />
He continues: “Designed together<br />
with our solution partner Reeco<br />
Automation, the RB1200 has the<br />
potential to revolutionize palletizing.<br />
Our offering is unparalleled in terms<br />
of its size, affordability and agility.<br />
The ease with which it can be set up<br />
for different products and layouts and<br />
redeployed around the factory floor is<br />
phenomenal.”<br />
Cobots replace robots<br />
Although a mainstay of FMCG<br />
production lines for many years, robot<br />
palletizers take up considerable floor<br />
space, are complex to specify and<br />
programme, and are almost impossible<br />
to redeploy to another location, making<br />
them cost-prohibitive for many SMEs.<br />
In contrast, Reeco and OMRON’s<br />
RB1200 cobot palletizer is a compact<br />
plug-and-play system that can be easily<br />
switched between lines. This ensures<br />
users can maximize their investment by<br />
providing flexibility to cope with rapid<br />
changes in demand across the factory.<br />
60% smaller<br />
Without the need for all-round<br />
guarding, the RB1200 measures just 2.2<br />
x 3.2m, which equates to a 60% size<br />
reduction versus a typical 4x4m cartesian<br />
palletizer. The cobot is inherently safe,<br />
using optical laser scanners to monitor<br />
The RB1200 cobot is fitted with a universal end-effector which can handle 90%+ of box-based<br />
products<br />
the immediate area and stopping<br />
operation if potential human contact is<br />
identified.<br />
Up to 50% less expensive<br />
Based on a standardized platform<br />
and without the need of a heavyduty<br />
sub-frame to support a large<br />
robot arm, the RB1200 has a more<br />
streamlined automation infrastructure<br />
at a dramatically reduced cost. The<br />
purchase price is up to 50% less than a<br />
comparable traditional palletizer robot,<br />
making it a viable investment for many<br />
businesses that have previously ruled<br />
out robotics on cost grounds.<br />
Maximum agility<br />
The cobot’s intrinsic flexibility also<br />
contributes to a compelling payback<br />
case; the lack of extraneous kit makes<br />
the RB1200 easy to move between lines.<br />
“The RB1200 is light and transportable;<br />
it can easily be moved by pump truck<br />
to another line within minutes. By<br />
contrast, to redeploy a traditional<br />
robot palletizer to another part of the<br />
factory would be a huge undertaking,<br />
requiring a significant logistics effort<br />
and considerable time,” explains Dan.<br />
Changes at the touch of a screen<br />
Not only is it easy to relocate the<br />
RB1200, but product, pack and<br />
layout configuration changes can<br />
be completed in minutes using<br />
Reeco’s EasyStack visual software. No<br />
programming skills or robot experience<br />
is required to redesign a pallet pattern<br />
– the operator simply has to enter a<br />
few parameters such as box and pallet<br />
dimensions, define the layout for the<br />
first and second layers, then repeat for<br />
as many layers as required.<br />
Off-the-shelf solution<br />
From order to installation within 2-3<br />
weeks, the RB1200 slashes the wait<br />
28 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong>
Processing<br />
time of a traditional robot by months.<br />
As well as minimal programming<br />
requirements, to achieve fast fulfilment<br />
the plug-and-play cobot is fitted with<br />
a standard, unique, universal endeffector<br />
which can handle 90%+ of boxbased<br />
products. Reeco Automation can<br />
also provide custom-designed tooling<br />
for special application requirements.<br />
Automation for all<br />
With a maximum payload of 10 kg and<br />
a cycle time of 12 picks per minute, the<br />
RB1200 cobot palletizer is ideally suited<br />
for small to medium volume producers.<br />
As OMRON’s first cobot solution<br />
partner, Reeco is looking forward to<br />
presenting the RB1200 to the market<br />
in conjunction with OMRON. “The<br />
cobot palletizer is an off-the-shelf,<br />
market-ready solution that represents<br />
great value for money, with no hidden<br />
costs in design or engineering. Leasing<br />
options and a fixed service contract are<br />
also available, making next-generation,<br />
end-of-line automation a reality for<br />
FMCG producers of all sizes,” says<br />
Reeco Managing Director Llewelyn. fmt<br />
Measuring just 2.2 x 3.2m, the RB1200’s footprint is 60% smaller than a typical 4x4m cartesian<br />
palletier<br />
> extruders > feeders > components > pneumatic conveying > complete systems<br />
PERFECT TRANSFER SOLUTIONS FOR<br />
PLANT-BASED PROTEIN<br />
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+ Widest variety of feeding and material handling solutions in the industry<br />
+ Intensive R&D of new technologies has resulted in innovative,<br />
safe and easy to clean process components<br />
+ Integrated systems controls for material handling<br />
and extrusion operations<br />
+ All systems designed in accordance with GFSI<br />
and FSMA safety guidelines<br />
Key No. 99864<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • Safe August <strong>food</strong> <strong>2021</strong> and ingredient handling. Feeding, weighing and conveying systems<br />
provided by Coperion and Coperion-Tron offer the highest in efficiency<br />
and safety standards for plant-based <strong>food</strong> processing applications.<br />
www.coperion.com/<strong>food</strong>transfer<br />
29
Processing<br />
A “Greener” Future for Snacks Packaging?<br />
There are many factors to consider in seeking a more sustainable snacks packaging solution, explains John<br />
Alimi, Product Manager for bagmakers of Ishida Europe<br />
As the saying goes, things come full<br />
circle. The first example of potato crisp<br />
packaging – or potato chip, as it was<br />
called in the USA where the first packs<br />
emerged – came in 1926 with product<br />
in sealed wax paper bags. Now, nearly<br />
100 years later, as plastic in all its<br />
forms continues to fall out of favour<br />
with consumers, paper packaging is<br />
suddenly back in fashion.<br />
Of course, a lot of other things have<br />
also happened to snacks during this<br />
time. From the first introductions of<br />
cheese & onion and salt & vinegar<br />
crisp varieties, we now have a myriad<br />
of different and increasingly exotic<br />
flavors. Snacks manufacturers have<br />
continued to expand and diversify<br />
their offerings and new companies<br />
with new ideas have entered the<br />
market, so that today’s consumers<br />
have the choice of a huge number of<br />
different snacks products as part of<br />
multi-billion-pound global industry.<br />
Packaging has played a key role in<br />
this growth. The introduction of<br />
new materials and their continual<br />
refinement have enabled snack<br />
products to withstand the rigours<br />
of the supply chain and reach the<br />
consumer in perfect condition. For<br />
many of the current products, multi-<br />
laminate foils and nitrogen gas<br />
flushing for the filled bags are helping<br />
to preserve quality, taste and freshness<br />
and deliver the extended shelf life we<br />
have all come to expect.<br />
Packaging equipment has made a<br />
similarly important contribution, in<br />
particular in allowing products to be<br />
mass produced. Ishida’s introduction<br />
of multihead weighing technology in<br />
the 1970s, for example, was a game<br />
changer in terms of maximizing speeds<br />
and minimizing product giveaway;<br />
and continual design and technical<br />
enhancements since then have created<br />
even faster and more accurate machines<br />
to enable snacks manufacturers to<br />
optimize throughput and efficiencies.<br />
Whereas in the early 1980s our<br />
weighers, combined with twin bagging<br />
systems, could achieve a top speed of<br />
110 weighments per minute for a 25g<br />
bag of crisps, today over 270 of these<br />
crisp bags can be churned out every<br />
minute, with accuracy now to within<br />
0.1g of the target weight.<br />
Alongside this, bagmakers have also<br />
become increasingly sophisticated. For<br />
example, the introduction of a stripping<br />
action is keeping the sealing area free<br />
of product for reliable seals every time;<br />
our latest auto-splice function has<br />
minimized film changeover times to<br />
less than a minute. Seal testers, metal<br />
detectors and x-ray inspection systems<br />
have helped to ensure product quality<br />
and seal integrity. Case packing systems<br />
speed up end of line operations. The<br />
result has been the introduction of<br />
increasingly sophisticated and fully<br />
integrated snacks packing lines, which<br />
a company like Ishida is able to design<br />
and install completely from its own<br />
equipment portfolio.<br />
All of this means there is a lot to consider<br />
as manufacturers seek to introduce new<br />
‘greener’ forms of snacks packaging. In<br />
particular, any alternative packaging<br />
materials must be able to maintain<br />
what has already been achieved in<br />
terms of product quality and freshness.<br />
And for the equipment supplier there<br />
is the need to deliver the same high<br />
speeds, throughput and efficiencies<br />
that snacks producers are getting from<br />
their existing machines.<br />
One of the main requirements now<br />
for snacks packaging is to improve<br />
its recyclability so that packs do not<br />
end up in landfill or become a waste<br />
problem. This has been a key driver<br />
behind monolayer materials and<br />
paper and compostable alternatives.<br />
A key consideration here, of course,<br />
30 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong>
is the characteristics of the product<br />
– popcorn, for example, has a high<br />
moisture content which could affect<br />
the performance of paper-based or<br />
compostable pack solutions. Monolayer<br />
films can be recycled more easily but<br />
they present challenges when using the<br />
standard heat sealing, and they also<br />
cannot reach such high packing speeds.<br />
Equally important, recycling is not the<br />
only factor to take into account when<br />
assessing the sustainability of any<br />
packaging. Unnecessary <strong>food</strong> waste is a<br />
major environmental problem. Indeed,<br />
according to the Eco & Beyond website,<br />
<strong>food</strong> waste has at least ten times the<br />
environmental impact compared with<br />
packaging waste.<br />
This is where the current multilayer and<br />
barrier films have a major advantage<br />
with their increased levels of protection,<br />
often combined with nitrogen gas<br />
flushing, which ensure that products<br />
remain fresh and at their best quality<br />
for a long shelf life of anything up to<br />
12 months. This is also a vital factor in<br />
the extended supply chains of today’s<br />
global markets.<br />
Nor is the issue of the recycling of<br />
these packs being overlooked. Both<br />
manufacturers and retailers are<br />
currently exploring ways of enabling<br />
consumers more easily to recycle their<br />
used crisp packets.<br />
New options are also being explored<br />
for multipacks. Paper may be a more<br />
appropriate alternative for these packs<br />
as they do not have to fulfil such an<br />
important product protection role.<br />
Using tape to group primary packs<br />
together rather an additional large bag<br />
is another potential solution.<br />
It must also be remembered that in<br />
highly competitive markets, packaging<br />
has a role to play in creating brand<br />
distinctiveness, so any new pack<br />
material also needs the flexibility to<br />
be able to cope with different pack<br />
formats, such as the growing popularity<br />
of gusset and block bottom bags.<br />
With so many options and so many<br />
factors to take into consideration, it<br />
is vital that snacks companies work<br />
closely with both their packaging and<br />
equipment suppliers to find the most<br />
appropriate solutions that meet their<br />
sustainability as well as commercial<br />
needs.<br />
Equipment manufacturers are already<br />
focusing on ways to more effectively<br />
handle paper in bagmakers. New<br />
box motion technology is now under<br />
development, which will allow the<br />
sealing jaw motion to operate in<br />
both vertical and horizontal planes.<br />
This provides the flexibility to handle<br />
different materials, including new paper<br />
varieties, and at a higher performance<br />
level than existing intermittent motion<br />
bagmakers. As part of this development,<br />
technical challenges such as effectively<br />
feeding the paper onto the former are<br />
being addressed.<br />
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<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong><br />
NETZSCH Pumpen & Systeme GmbH<br />
Business Field Food & Pharmaceutical<br />
Tel.: +49 8638 63-1030<br />
info.nps@netzsch.com<br />
www.netzsch.com<br />
Key No. 98839
Processing<br />
This ability to handle different materials<br />
is important. Consumer attitudes and<br />
market requirements may change yet<br />
again; further new materials may be<br />
developed. New machines must include<br />
an element of future proofing to be<br />
able to respond quickly to the latest<br />
requirements.<br />
Of course, continuous development,<br />
in both products and packaging, has<br />
always been a major characteristic<br />
of the snacks industry. And working<br />
with our customers to help meet and<br />
indeed anticipate the latest changes<br />
has been at the heart of the well over<br />
7,000 Ishida snacks packing systems that<br />
are currently in operation around the<br />
world<br />
It is this high level of collaboration<br />
that has driven Ishida’s new product<br />
development work over the years,<br />
from the first multihead weighers<br />
for crisps back in the 1980s to the<br />
latest state-of-the-art complete snacks<br />
packing systems that today provide the<br />
most cost-effective and efficient means<br />
to maximize output, protect product<br />
and preserve freshness in order to<br />
ensure the snacks reach the consumer<br />
in the best condition. And customer<br />
partnerships will continue to inform our<br />
work as we develop further advances<br />
in packaging automation to meet the<br />
needs of the future snacks factory.<br />
Significantly, our developments to<br />
date have already brought about<br />
some important sustainability benefits.<br />
The efficiency of the systems delivers<br />
substantial energy savings and reduced<br />
film usage – with film savings of up to<br />
20% now being achieved. Noise levels<br />
have also been improved for enhanced<br />
working conditions.<br />
Ultimately any environmental decisions<br />
have to take into account cost as<br />
well as quality implications. Effective<br />
partnerships will therefore remain<br />
essential in addressing these new<br />
challenges in order to deliver the next<br />
generation of high technology solutions<br />
that meet the latest sustainability<br />
requirements while continuing to<br />
provide the most effective method of<br />
delivering snacks into a pack. fmt<br />
32 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong>
Processing<br />
SIMULATE WHOLE MUSCLE MEATS<br />
IN LOOK, TASTE AND NUTRITION.<br />
For meat analog and extender production,<br />
rely on the pioneer of the process for textured<br />
vegetable proteins by extrusion. Wenger began<br />
the worldwide initiative over 50 years ago, and<br />
continues to lead with ever expanding options<br />
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High moisture meat analogs (HMMAs) produced on<br />
Wenger twin screw extruders mimic whole muscle<br />
meat, with similar characteristics for moisture,<br />
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After extrusion, HMMAs may be cut, sliced or<br />
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Key No. 99332<br />
PHONE: 785.284.2133 | EMAIL: INFO@WENGER.COM | WENGER.COM<br />
USA | BELGIUM | TAIWAN | BRASIL | CHINA<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong><br />
33
Processing<br />
Scalable CIP Automation Solutions<br />
How can we support that the <strong>food</strong> safety is granted while investment and operational costs remain<br />
competitive? Right tech solutions whatever project size and automation degree is required, are the<br />
stronghold of a portfolio of smart sensors with pointed primary and very useful secondary functions. This<br />
article shows how this fits into systems that grow with the user and rising challenges.<br />
Cleaning:<br />
CIP cleaning is a must in every automated<br />
<strong>food</strong> plant dealing with liquid <strong>food</strong>. It<br />
is not the most appreciated activity<br />
of the plant manager, but mandatory<br />
to ensure <strong>food</strong> safety and product<br />
quality. It’s time consuming, requires a<br />
lot of energy and water and keeps the<br />
plant busy while it should produce. The<br />
process itself is described in the quality<br />
handbook of the plant, defining the<br />
parameters for <strong>food</strong> safety. We want to<br />
show, how we can ensure to match the<br />
required definitions without overdoing.<br />
It is all about focused technology, doing<br />
the job as desired and be scalable to the<br />
users need and investment possibilities.<br />
The basis for successful cleaning is<br />
described by the Sinner’s Circle, defining<br />
the parameters that need to be given,<br />
before the cleaning time really starts<br />
to count. Temperature, to solve the<br />
residuals, but also to support the<br />
usually combined detergents that have<br />
ideal working range. Flow, to create<br />
mechanical impact to the residuals and<br />
to ensure that the dirt is carried out<br />
of the plant. And the concentration of<br />
the cleaning agent that need to remain<br />
in the desired range to support the<br />
mechanical forces. If that parameters are<br />
within range, the defined cleaning time<br />
starts to run down. The smarter this is<br />
controlled, the lower the safety margins<br />
need to be applied to the system.<br />
Different requirements and<br />
investment levels:<br />
The operational mode of a CIP process<br />
differs from plant to plant and the<br />
product that needs to be cleaned. The<br />
most simple option for a CIP system,<br />
is a one tank CIP. The tank is more<br />
or less used as a buffer to ensure that<br />
the pump is supplied with media. It<br />
is a lost cleaning, as all the media is<br />
drained after use. A one tank CIP can<br />
be operated with very little media. This<br />
Pic 1: CIP parameter according to Sinner Circle<br />
34 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong>
Processing<br />
ensures, that not too much energy is<br />
used to heat up cleaning agents. But it<br />
also means, that the cleaning will take<br />
longer, as both, the system and the<br />
media need to be heated up all the<br />
time to operational temperature. A<br />
one tank system offers all the flexibility<br />
that is needed if a variety of different<br />
products is made in one line and require<br />
different cleaning agents. Or if it must<br />
be ensured, to separate batches. Cross<br />
contamination can be safely avoided if<br />
the cleaning liquids are not reused. Also<br />
if CIP is done rarely, it often makes no<br />
sense to buffer the cleaning agents. A<br />
huge load of material that need to be<br />
cleaned out of the system, is another<br />
reason. Storing dirty caustic is not<br />
practical, if it can not be used for a first<br />
flush. Last reason for a one tank system,<br />
maybe even portable, would be the<br />
small installations, that want to clean<br />
professionally, but don’t have the space<br />
and the financial opportunities to install<br />
a huge CIP system.<br />
Single tank:<br />
Supporting the above mentioned<br />
approaches, Baumer supplies scaled<br />
packages of sensors to fulfill all quality<br />
and safety requirements. This starts with<br />
a set of four sensors. The CleverLevel<br />
level switches LBFS will ensure that<br />
media is always available to the supply<br />
pump, protecting the tank from being<br />
damaged by overflowing. The cleaning<br />
process is controlled with two sensors<br />
supplying the information defined by<br />
Sinner in the quality measuring point<br />
of the return line. Temperature and<br />
velocity will in this case be measured by<br />
FlexFlow flow sensor PF20H. Integrating<br />
the calorimetric technology with IO-Link<br />
will support this two readings in a very<br />
simple way. The conductivity sensor<br />
CombiLyz AFI for the concentration<br />
control is a very compact and fast<br />
responding conductivity sensor that also<br />
can back up the temperature reading<br />
with another signal to compare. With<br />
a very small investment the user can<br />
achieve a smart CIP control. Recording<br />
the data will support the traceability of<br />
the process in the relevant GFSI audits.<br />
Standard CIP:<br />
In a standard CIP system there are a<br />
variety of tanks. To keep it simple it is<br />
limited to three in this example. The<br />
Pic 2: Single tank lost CIP system<br />
water tank will enable to reuse water<br />
that is nearly as good as fresh one.<br />
Usually it is the last flushing water that<br />
is used for the next first flush, pushing<br />
out the majority of residuals directly. It<br />
might even be used between the caustic<br />
and the acid step if it is of high quality.<br />
The caustic is usually used at a<br />
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temperature between 55 and 80°C. So<br />
it makes sense to isolate the tank to<br />
save the energy between the cleaning<br />
cycles. The more heat can be stored<br />
in here, the least energy is needed<br />
to heat up the caustic, and therefore<br />
also the cleaned system. This will save<br />
energy, but time as well. The installed<br />
SCHAAF TECHNOLOGIE GMBH<br />
www.<strong>food</strong>extrusion.de<br />
Key No. 99030<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong><br />
35
Processing<br />
temperature sensor TE2 points into a<br />
relevant zone at the middle of the tank<br />
with 20-30cm ingression depth. This<br />
shall prevent to pick the temperature<br />
from an outer layer of caustic that is not<br />
representative. As the acid tank mostly<br />
operates at room temperature, there<br />
is neither isolation nor temperature<br />
measurement. All tanks have a low level<br />
detection as final warning to be empty,<br />
but also a top level sensor that protects<br />
the vessel against mechanical damage.<br />
The level of caustic is measured with<br />
a hydrostatic pressure sensor PBMH.<br />
The available amount of acid is in this<br />
example controlled with the radar sensor<br />
RR30. It could also be an ultrasonic level<br />
sensor UNAM if there is no foam, stream<br />
or uneven surface bothering the signal.<br />
The level measurements help to ensure<br />
that for the next cleaning cycle the<br />
required amount of cleaning agent is<br />
available. The limit switches and pump<br />
protection are done with CleverLevel<br />
sensors. The LBFS is the basic solution in<br />
the dedicated tanks. The PL20H sensors<br />
are used where flexibility of detecting<br />
completely different liquids is important.<br />
Another strength is the choice to either<br />
detect or neglect foam.<br />
The quality measurement point is<br />
supported with the EMF CombiFlow<br />
PF75H. As all sensors discussed here,<br />
the EMF is designed following the<br />
requirements of 3A and EHEDG.<br />
This robust and fully stainless steel<br />
made sensor enables controlling the<br />
velocity on a much higher level than a<br />
calorimetric sensor. Like the CombiLyz<br />
AFI4 it is equipped with the Baumer<br />
DFON graphical display. This does<br />
not only support the operator with<br />
good readable large figures, but also<br />
changes color when the value is out of<br />
the desired range. Simple set up and<br />
operation come along with both. The<br />
temperature sensor PT20H may not<br />
be able to utilize the fastest t90 time<br />
on the market in this application, but<br />
it will support the entire system with<br />
a high class signal. In this set up, the<br />
sensors allow to run the system directly<br />
on the spot, saving time, energy and<br />
water with high class signals as no<br />
safety margin need to be involved.<br />
Full automatic set up<br />
At the final stage the CIP operation<br />
and documentation will be completely<br />
automated. This includes not only<br />
the cleaning. As energy monitoring<br />
gains more importance since a decade,<br />
also a smart option to monitor the<br />
heat consumption for each cleaning<br />
cycle is a valuable investment. In this<br />
example the FlexFlow PF20H measures<br />
temperature and volume of the hot<br />
water supply of the heat exchanger.<br />
The data can be used to benchmark<br />
different cleaning cycles, but also to<br />
report the value for a carbon footprint.<br />
The described system also includes<br />
the automated dosing of cleaning<br />
agents and composites, using the<br />
very compact CombiFlow PF55S. The<br />
electromagnetic flow meter ensures<br />
exact dosing and as well here, the<br />
opportunity to record the amount of<br />
concentrates used for every cleaning<br />
cycle. The content of the concentrate<br />
canister can be measured form the<br />
outside with capacitive sensors<br />
CFDK25. To protect the environment,<br />
the system usually will be installed in<br />
a sealed basin. Leakages rinsing into<br />
this basin the will be detected with<br />
either a CleverLever PL20H or with an<br />
optical switch type FFAM installed in<br />
the lowest point of the system.<br />
Pic 3: Standard CIP system<br />
36 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong>
Processing<br />
PP20H pressure sensors installed<br />
on the way to and on the line from<br />
the cleaned process, will supply the<br />
valuable information if leakages<br />
appear or the system gets blocked at<br />
a certain stage.<br />
Basics:<br />
All three described systems supply the<br />
user with the necessary safety that the<br />
cleaning cycle worked in the defined<br />
frame. High quality cleaning is not a<br />
question of investment. Also simple<br />
systems support both, cleaning and<br />
documentation to prove the quality<br />
promised was fulfilled. The shown<br />
solutions follow a concept that allows<br />
to grow with the tasks. All the sensors<br />
come with the hygienic and <strong>food</strong><br />
contact materials certificates. 3A, FDA<br />
and EHEDG are the basic requirements<br />
they fulfill on the wetted parts. The<br />
housings are made from stainless steel<br />
and used with the suitable connector,<br />
supply IP 69 ingression protection.<br />
Not only to ensure <strong>food</strong> safety, but<br />
also to save energy, water, cleaner<br />
and time, the hygienic design plays a<br />
major role. Baumer supplies not only<br />
dedicated standard process adapters,<br />
but offers with the Baumer Hygienic<br />
Connection as well a simple, but in the<br />
daily operation, high end solution for<br />
flush mounted sensor integration to<br />
the product line. The DFON display is<br />
another standard part we use with a<br />
variety of flow, temperature, pressure<br />
and conductivity sensors gathered in<br />
our CombiSeries. Simple handling and<br />
economical spare part stocking follow<br />
from both standard technologies.<br />
Summary:<br />
Size does matter, if it come to<br />
installation costs. But size does not<br />
have to matter when we consider<br />
<strong>food</strong> safety and efficient CIP cleaning.<br />
Baumer supplies the technology from<br />
very simple systems up to the full blown<br />
automation systems with the same<br />
level of professional automation and<br />
traceability. The sensors are designed<br />
to perform in this environment and<br />
ensure long lasting good results. One<br />
stop shop for all required technologies<br />
enables to create a robust, reliable,<br />
easy to handle system that suits exactly<br />
to the need of the operation and<br />
documentation.<br />
fmt<br />
Pic 4: Example of a fully automated CIP system<br />
Expand the possibilities of autonomous<br />
material transport<br />
Contact<br />
us for proofof-concept<br />
testing!<br />
Meet OMRON’s family of autonomous mobile robots.<br />
You don’t just get a robot - you get a total solution.<br />
Our family of mobile robots can safely and efficiently transport a<br />
wide range of payloads—from lightweight tasks of 60kg all the way<br />
up to 1500kg, even capable to replace forklifts.<br />
They can be deployed quickly in stand-alone warehouse<br />
applications, as well as integrated into a total automation concept<br />
that combines motion, safety, vision, control and robotics, providing<br />
a complete solution from one source.<br />
+44 (0)1908 258258<br />
oeeuk_sales@omron.com<br />
industrial.omron.eu/mobilerobots<br />
Key No. 100637<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong><br />
37<br />
mobile_robot_family_c_102,5x148,5mm_ad_en_01_d02.indd 1 07-07-21 16:29
Packaging<br />
Reclosable, Completely Recyclable MAP<br />
Solution for Sliced Meat –<br />
Swiss Manufacturer Bigler is Causing a<br />
Stir at Retail with FlatMap ®<br />
After finalizing a successful project across European borders, Swiss meat manufacturer Bigler (www.<br />
bigler.ch) now relies on the brand-new, paper-based FlatMap ® solution for its sliced meat. Packaging<br />
equipment manufacturer SEALPAC, together with packaging materials suppliers Buergofol and Van<br />
Genechten Packaging, found the right partner in Bigler to develop this new packaging concept, which has<br />
now been launched at Swiss retail. More resource-saving, more eye-catching and more user-friendly is what<br />
summarizes the result.<br />
True pioneer in Switzerland<br />
The Swiss family company Bigler AG,<br />
with 700 employees and a total of six<br />
plants at three different locations, has<br />
its headquarters in Büren an der Aare<br />
and has been around for 75 years<br />
already. Under its motto “Ä Portion<br />
Tradition,“ Bigler supplies retailers and<br />
butchers in Switzerland under private<br />
label, as well as under its own Bigler<br />
brand. Always open for new ideas, the<br />
company became a pioneer in 2017<br />
by launching skin packaging based<br />
on cardboard carriers, also known as<br />
FlatSkin ® . As such, Bigler paved the way<br />
for paper-based skin solutions on the<br />
Swiss market, which have since become<br />
the new standard.<br />
By introducing FlatMap ® within<br />
its business unit Charcuterie, the<br />
company is now launching another<br />
true innovation. This reclosable,<br />
largely fiber-based, completely flat,<br />
and recyclable packaging system for<br />
sliced meat consists of an FSC-certified<br />
cardboard carrier that can be printed<br />
on both sides. The carrier has been<br />
coated with a thin plastic layer, on<br />
which the sliced meat can be served<br />
appetizingly. The product is sealed with<br />
a highly transparent top film, which can<br />
be removed from the cardboard carrier<br />
before consumption. Afterwards, the<br />
film is easily placed over the product<br />
again, where the edges are pressed<br />
against the carrier to provide excellent<br />
reclosability. The tight-fitting top film<br />
allows for less oxygen to enter the inside<br />
of the pack compared to common MAP<br />
solutions. This prevents discolouration<br />
of the product whilst keeping it<br />
fresh and appetizing throughout the<br />
remaining storage time. After use, it<br />
Gérard Bigler, Head of the business unit Charcuterie at Bigler AG, presents FlatMap ®<br />
is possible to completely separate the<br />
plastic and cardboard components,<br />
therefore allowing full recyclability of<br />
these materials.<br />
A joint development<br />
SEALPAC initially came up with the idea<br />
of FlatMap ® . Under its motto Forming<br />
Innovations, also related to its “GO<br />
sustainable!” initiative, the family<br />
company and leader in tray-sealing and<br />
thermorming technology decided to<br />
develop the idea into a contemporary<br />
packaging solution. Several years ago,<br />
SEALPAC already entered the market<br />
with FlatSkin ® , an innovative, paperbased<br />
skin packaging solution. From<br />
project discussions with customers, it<br />
became clear that similar solutions<br />
were also being sought for products<br />
packaged under MAP. Together with<br />
its proven partner Van Genechten<br />
Packaging, the basic idea for FlatMap<br />
was born ® . Buergofol joined as a<br />
suitable film partner. The project was<br />
presented to Bigler AG in Switzerland,<br />
which had already used a number of<br />
SEALPAC innovations before. Markus<br />
Bigler, CEO at Bigler AG, explains: “The<br />
idea of FlatMap ® came at the exact<br />
right time. It became our joint goal to<br />
combine characteristics such as product<br />
protection, high barrier, recyclability,<br />
low packaging weight and reclosability<br />
in one of the most sustainable<br />
packaging solutions on the market.”<br />
Reliability in all steps of the<br />
process<br />
In achieving that goal, the project<br />
partners had to overcome several<br />
challenges. When using a cardboard<br />
38<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong>
Packaging<br />
Markus Bigler, Chief Executive Officer at Bigler AG<br />
Vittorio Ranaldo, Head of <strong>Marketing</strong> and Communications at Bigler AG<br />
carrier with FSC certification, the<br />
challenge is to maintain the shape of<br />
the carrier holding the chilled products,<br />
as this material is particularly sensitive<br />
to moisture. Cardboard specialist<br />
Van Genechten Packaging was able<br />
to demonstrate its know-how, also<br />
obtained from the previous FlatSkin ®<br />
project. For example, the material<br />
used for FlatMap ® is characterized by<br />
stability and durability throughout the<br />
entire process chain. In order to rule<br />
out microbial risks, only virgin fibers<br />
are used.<br />
Since an absolutely flat carrier is<br />
required for the packaging process, as<br />
well as for the presentation at retail,<br />
Van Genechten Packaging developed<br />
guidelines for its customers on how to<br />
optimally handle the cardboard carrier.<br />
The carrier can be printed in highquality<br />
offset using low-migration<br />
printing inks and varnishes. This gives<br />
manufacturers like Bigler a lot of<br />
creative freedom for an attractive<br />
presentation, to highlight their product<br />
at retail.<br />
After printing, the cardboard carrier is<br />
coated with a thin plastic layer, which<br />
provides a reliable barrier against<br />
moisture, fat, and oxygen. Film<br />
partner Buergofol was faced with the<br />
challenging task of developing a liner<br />
that adheres well to the cardboard on<br />
SEALPAC A7 traysealer, reliably producing the FlatMap ® packaging at Bigler AG<br />
the one hand, but can still be easily<br />
separated later for recycling purposes.<br />
The company chose a polyolefin-based<br />
and therefore recyclable material. For<br />
meat manufacturer Bigler, a reliable<br />
reclose function of the packaging was<br />
an absolute must. The development<br />
work of film specialist Buergofol<br />
resulted in a top film that shows a<br />
consumer-friendly opening behaviour,<br />
but at the same time provides excellent<br />
reclosability. In addition, it had to be<br />
ensured that the liner of the cardboard<br />
carrier does not come off with the top<br />
film when the packaging is opened,<br />
but only when it is pulled off with<br />
the recycling tab. Last but not least,<br />
Buergofol made sure that the thickness<br />
of both liner and top film was reduced<br />
to a minimum.<br />
At Bigler, the FlatMap ® packs for sliced<br />
meat are produced on a SEALPAC A7<br />
traysealer in double lane execution. In<br />
general, the new packaging system can<br />
be reliably produced on all SEALPAC<br />
traysealers with FlatMap ® preparation,<br />
currently from the A6 up to the A10.<br />
This preparation implies the use of<br />
SEALPAC’s patented transport system<br />
to allow for optimal handling of the<br />
flat carriers on the traysealer, as well<br />
as the use of a suitable vacuum and<br />
gas system for consistent modified<br />
atmosphere packaging. Combined<br />
with high-quality servomotors, which<br />
provide excellent drive coordination,<br />
these traysealers, such as the SEALPAC<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong> 39
Packaging<br />
A7 used by Bigler, are energy- efficient<br />
and thus make a further contribution<br />
to greater sustainability in the<br />
manufacturing process.<br />
Research confirms improved CO 2<br />
footprint<br />
FlatMap ® was developed to allow<br />
for full recyclability. The result is<br />
convincing: the plastic content of<br />
the packaging has been reduced<br />
by around 70% compared to<br />
conventional MAP solutions. The<br />
polyolefin-based liner is easily<br />
separated from the cardboard carrier<br />
after use. All packaging components<br />
are then disposed of separately in<br />
their appropriate waste collection.<br />
The plastics can be reliably filtered<br />
out in the recycling process by nearinfrared<br />
technology. With these<br />
characteristics, FlatMap ® already<br />
meets the EU requirements for 2030<br />
with regard to the recyclability of<br />
packaging. Bigler had the improved<br />
ecological properties of the FlatMap ®<br />
packaging confirmed in a professional<br />
study. Compared with the best<br />
competitor products available on the<br />
Swiss market, FlatMap ® performed<br />
significantly better in terms of CO 2<br />
footprint. Gérard Bigler, Head of the<br />
business unit Charcuterie, explains:<br />
“FlatMap ® also makes a contribution to<br />
less <strong>food</strong> waste, thanks to its excellent<br />
reclosability, which keeps the<br />
contents of the packaging fresh down<br />
to the very last slice and protects the<br />
product against premature spoilage.”<br />
True eye-catcher at retail<br />
FlatMap ® ensures a strong presence<br />
at retail due to its optimal branding<br />
possibilities. “FlatMap ® offers us a<br />
lot of space for communication and<br />
branding, because the cardboard<br />
carrier can be attractively printed on<br />
both sides and be used for various<br />
types of information. Presented<br />
standing, hanging, or lying down, it<br />
is always a real eye-catcher thanks<br />
to its entirely new look and full<br />
visibility of the product”, says Vittorio<br />
Ranaldo, Head of <strong>Marketing</strong> and<br />
Communications at Bigler AG. Since<br />
the packaging is extremely flat, it can<br />
The various types of sliced meat in FlatMap ® packaging are true eye-catchers at retail<br />
FlatMap ® offers an entirely new level of reclosability for sliced meat packs<br />
also be placed in larger quantities<br />
on the retail shelves, thus ensuring<br />
efficient transport to and storage<br />
in the supermarkets. The consumer,<br />
on the other hand, benefits from<br />
improved functionality. The top film,<br />
which is removed from the cardboard<br />
carrier before consumption, can<br />
afterwards easily be pressed down<br />
again onto the completely flat carrier<br />
for a secure reclosure, so that the<br />
remaining content does not have<br />
to be repacked, but can be safely<br />
and conveniently stored in the<br />
refrigerator.<br />
Meeting the requirements of the<br />
EU plastics strategy<br />
With FlatMap ® , the project partners<br />
have been able to create a completely<br />
new MAP system for sliced products that<br />
already fully meets the requirements<br />
of the new EU plastics strategy for<br />
2030. This sets new standards at retail.<br />
All parties involved are extremely<br />
satisfied with the result of the project,<br />
which is an excellent example of<br />
cross-border teamwork. As such, they<br />
were able to bring a future-oriented<br />
packaging solution to the market,<br />
which is a real innovation in terms of<br />
opening, reclosing, saving resources<br />
and presentation. The companies agree<br />
that the cooperation will continue and<br />
have already identified starting points<br />
for further development.<br />
fmt<br />
40<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong>
Packaging<br />
28 - 30 SEPT <strong>2021</strong><br />
NEC, BIRMINGHAM<br />
WHERE PRODUCTIVITY<br />
MATTERS<br />
See the latest<br />
processing equipment,<br />
packaging machinery,<br />
robotics and machine vision<br />
in action<br />
Gain a competitive<br />
advantage through the latest<br />
innovations and seminars<br />
REGISTER<br />
TODAY<br />
ppmashow.co.uk<br />
OWNED AND ORGANISED BY<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong> 41<br />
PPMA Group of Associations is a trading brand of PPMA Limited.<br />
Key No. 96580
<strong>Marketing</strong><br />
Popularity of Sports Nutrition Products<br />
to Continue to Grow<br />
The sports nutrition market continues to witness a surge in popularity, as everyday consumers turn to such<br />
products for a variety of reasons. Such occasions can range from consumers wanting products that help<br />
facilitate exercise routines, to offering a convenient health boost as they look to maximize wellbeing, to<br />
seeking out alternative treats that are deemed guilt-free and offer taste and nutrition at the same time. As<br />
these products continue to grow in popularity, addressing concerns about the taste and texture of products<br />
will be crucial for the sector to increasingly compete with traditional snacking markets.<br />
Over the last ten decades, the<br />
sports nutrition market has become<br />
increasingly mainstream, shifting<br />
from a specialized and niche sector<br />
associated with avid gym goers, to one<br />
that is turned to by everyday consumers<br />
seeking out better-for-you solutions. In<br />
the wake of COVID-19, this is a trend<br />
that will continue, as consumers look to<br />
address overall levels of health, improve<br />
their eating and drinking habits, and<br />
engage in more physical activity as they<br />
take a long-term approach to health<br />
maintenance. Indeed, consumers want<br />
products that help facilitate health<br />
routines and also snack products that<br />
they deem to be conveniently nutritious<br />
and guilt-free.<br />
In the last eighteen months, consumers<br />
have significantly re-evaluated their<br />
attitudes to health and wellness as<br />
a result of the pandemic. Initially,<br />
consumers were concerned about their<br />
vulnerability to complications arising<br />
from the virus. However, these concerns<br />
have now become more broader, with<br />
many recognizing that many diets and<br />
lifestyle related problems which were<br />
in existence before COVID-19 threaten<br />
their long-term health. For instance,<br />
research conducted in 2020 found<br />
that 24% of consumers say that their<br />
health has deteriorated in the last two<br />
years, 41% have experienced a health<br />
problem that has impacted their<br />
quality of life, 23% say that their diets<br />
are unhealthy and 6% admit that they<br />
do not engage in any form of exercise.<br />
Ultimately, consumers want to address<br />
this as they want to stay fit and<br />
healthy until as late in life as possible.<br />
This is why research conducted in<br />
<strong>2021</strong> shows that 76% of consumers<br />
say that they are making attempts to<br />
eat and drink more healthily, whilst<br />
35% say that they plan to increase<br />
the levels of physical activity that they<br />
engage in. All of these attitudes are<br />
something that will drive demand<br />
for sports nutrition products amongst<br />
mainstream consumers.<br />
Research conducted in <strong>2021</strong> shows<br />
that 44% of consumers are seeking<br />
out products that are either naturally<br />
high in, or are fortified with functional<br />
snacking for health benefits, compared<br />
to 24% who said this two years earlier.<br />
Additionally, 78% of consumers also<br />
say that they associate protein with<br />
boosting the immune system. These<br />
three figures show that consumers<br />
are seeking out products that feel<br />
offer a convenient health boost via<br />
the promotion of active ingredients,<br />
42 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong>
<strong>Marketing</strong><br />
something which will benefit the<br />
sports nutrition market. It is also<br />
worth noting that 43% of consumers<br />
also say that they are turning to<br />
comfort <strong>food</strong> and drink more<br />
frequently for moments of escapism.<br />
In times of uncertainty, consumers<br />
can often turn to products to<br />
help alleviate guilt, however such<br />
consumption occasions can help<br />
create feelings of guilt afterwards if<br />
they are seen to conflict with wider<br />
health goals. As such, consumers<br />
will want products that offer taste<br />
and nutrition simultaneously, again<br />
something that will drive demand<br />
for sports nutrition products.<br />
As need states amongst consumers<br />
continue to evolve, the opportunity<br />
for the sports nutrition market to<br />
compete with traditional snacking<br />
categories such as chocolate and<br />
confectionery continues to grow.<br />
However, despite the positive<br />
sentiment that can exist around<br />
the sports nutrition market, it is<br />
important to recognize that barriers<br />
to purchase exist. For instance,<br />
consumers can have concerns<br />
about the taste and texture of<br />
such products and irrespective of<br />
concerns over health, are unwilling<br />
to trade-off between enjoyment<br />
and nutrition. If sports nutrition<br />
brands can continue to enhance the<br />
sensory aspect of consumption, it is<br />
a product sector that will continue<br />
to grow considerably over the next<br />
five years.<br />
fmt<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong><br />
EFFICIENT SENSORS<br />
FOR DAILY FRESHNESS<br />
Precise<br />
level measurement<br />
Compact<br />
flow measurement<br />
Smart<br />
conductivity analysis<br />
Connected Smart Sensor Solutions –<br />
Precise. Proven. Clever.<br />
www.baumer.com/dairy<br />
Key No. 100336<br />
Robust<br />
pressure measurement<br />
Reliable<br />
foam detection<br />
Fast<br />
temperature detection
<strong>Marketing</strong><br />
The 6 th Edition of agro<strong>food</strong> & plastprintpack<br />
Nigeria is a Major Milestone Event<br />
Exhibitors from 14 countries – Top level 3-day conference - Co-located: 3 rd West African Cold Chain Summit &<br />
Exhibition<br />
Due to upbeat market development<br />
and an ever-increasing interest in the<br />
Nigerian market, the 6 th edition of<br />
agro<strong>food</strong> & plastprintpack Nigeria<br />
in <strong>2021</strong> is all set to become a major<br />
milestone event for the Nigerian<br />
agro<strong>food</strong> & plastprintpack industry.<br />
Global technology leaders will<br />
showcase adapted technologies<br />
and solutions for the Nigerian and<br />
West African market towards more<br />
than two thousand specialized trade<br />
visitors in the fields of agriculture,<br />
<strong>food</strong> processing, ingredients, plastics,<br />
printing and packaging.<br />
The exhibition is complemented by a<br />
top level 3-day conference featuring<br />
more than 40 Nigerian and European<br />
experts. Organized by the German<br />
trade show specialists fairtrade, the<br />
event is scheduled for 26 to 28 October<br />
<strong>2021</strong> at the Landmark Centre in Lagos.<br />
agro<strong>food</strong> & plastprintpack Nigeria <strong>2021</strong><br />
is all set to become a major international<br />
event as already by the end of July<br />
<strong>2021</strong>, exhibitors from 14 countries have<br />
registered and there are still more<br />
to come. They origin from Belgium,<br />
Germany, India, Italy, Lebanon, Nigeria,<br />
Portugal, Saudi Arabia, South Korea,<br />
Spain, Switzerland, Tunisia, Turkey, and<br />
USA.<br />
Official country pavilions are present<br />
from:<br />
• Belgium, organized by Flanders<br />
Investment & Trade supporting the<br />
international activities of Flemish<br />
companies<br />
• Germany - The German Pavilion<br />
features 19 leading suppliers,<br />
presented by the German Federal<br />
Ministry for Economic Affairs in<br />
cooperation with the Association<br />
of the German Trade Fair Industry<br />
(AUMA) and supported by VDMA<br />
Food Processing & Packaging<br />
Machinery<br />
• Taste Tunisia, the agri<strong>food</strong> consortium<br />
for Africa offering finished agro<strong>food</strong><br />
products and related equipment<br />
from Tunisian market leaders<br />
fairtrade is happy to announce ROVEMA<br />
as this year’s registration sponsor. With<br />
more than 60 years of experience,<br />
Germany based ROVEMA develops and<br />
builds packaging machines and lines<br />
that meet the complex demands of the<br />
modern circular economy.<br />
44 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong>
<strong>Marketing</strong><br />
WACCSE now co-located with<br />
agro<strong>food</strong> & plastprintpack Nigeria<br />
fairtrade is delighted to welcome<br />
a valuable addition to agro<strong>food</strong> &<br />
plastprintpack Nigeria <strong>2021</strong> and<br />
announces its new partnership with<br />
OTACCWA, the Organization for<br />
<strong>Technology</strong> Advancement of Cold<br />
Chain in West Africa. The partnership<br />
agreement includes the organization of<br />
the 3rd West African Cold Chain Summit<br />
& Exhibition WACCSE by OTACCWA<br />
alongside agro<strong>food</strong> & plastprintpack<br />
Nigeria <strong>2021</strong>. WACCSE is the only<br />
cold chain event in West Africa where<br />
businesses gather to find solutions and<br />
share best practices for managing the<br />
complexities of the perishable <strong>food</strong><br />
system and pharmaceutical supply<br />
chain.<br />
Major institutional support<br />
The event enjoys the strong<br />
institutional support of the access<br />
Bank, AHK Nigeria, Delegation<br />
of the European Union to Nigeria<br />
and ECOWAS, Federal German<br />
Ministry for Economic Affairs, IOPN,<br />
NABG, NAFDAC, NIFST, OTACCWA<br />
- Organization for <strong>Technology</strong><br />
Advancement of Cold Chain in West<br />
Africa, and VDMA Food Processing &<br />
Packaging Machinery.<br />
SOS Children’s Villages Nigeria<br />
fairtrade again supports SOS Children’s<br />
Villages Nigeria by donating all<br />
proceeds from visitor entrance fees and<br />
by promoting them to partners as well<br />
as throughout the campaign.<br />
30 years of Valuable business<br />
contacts<br />
Founded in 1991, fairtrade Messe has<br />
long been one of the leading organizers<br />
of professional international agro<strong>food</strong><br />
& plastprintpack trade fairs in Africa<br />
and the Middle East.<br />
Over the decades, more than 36,000<br />
exhibitors and 1.5 million trade visitors<br />
have expressed their confidence<br />
in fairtrade. Whether going down<br />
innovative digital paths with Virtual<br />
Events or opening-up new markets with<br />
international trade shows the company<br />
always finds the best possible way<br />
to enable valuable business contacts<br />
between exhibitors and visitors.<br />
fairtrade is managed by its founder<br />
Martin März and his son Paul, who<br />
joined the company in 2016, and<br />
builds on a highly motivated team of<br />
experienced and young professionals,<br />
many of them qualified in-house over<br />
three years in partnership with the<br />
German Cooperative State University<br />
to a Bachelor of Arts degree in Business<br />
Administration - Exhibition, Convention<br />
& Event Management and Media &<br />
Communication Management.<br />
ISO 9001:2015 certified and a member<br />
of UFI The Global Association of the<br />
Exhibition Industry, fairtrade strives<br />
for high customer satisfaction with<br />
excellent service and innovative<br />
products.<br />
fmt<br />
3-day conference program<br />
featuring more than 40 Nigerian<br />
and European experts<br />
agro<strong>food</strong> & plastprintpack Nigeria<br />
<strong>2021</strong> will again be supplemented by<br />
a 3-day program full of presentations<br />
and panel discussions, organized jointly<br />
by fairtrade and AHK Delegation of<br />
German Industry and Commerce in<br />
Nigeria. More than 40 Nigerian and<br />
European experts will discuss issues<br />
such as:<br />
• The Nigerian agro<strong>food</strong> &<br />
plastprintpack industries in times of<br />
Free Trade<br />
• Outlook of the plastics & packaging<br />
industry in Nigeria<br />
• The need for adopting global<br />
packaging standards<br />
• Enforcing <strong>food</strong> safety to promote<br />
exports<br />
• inancing opportunities for agro-tech<br />
start-ups<br />
• Digitalization of the agro<strong>food</strong> &<br />
plastprintpack industry<br />
Key No. 99030<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong><br />
45
Events<br />
Fi Europe Combined with Hi Europe to<br />
Take Place in-person and Online in <strong>2021</strong><br />
Leading ingredients show will be held in Frankfurt as a hybrid offering, with health-related topics in the<br />
spotlight<br />
Informa Markets will host Food ingredients and Health ingredients Europe this year, combining an in-person<br />
trade show with an extensive online offering. With vaccinations rate going up and restrictions lifting around<br />
Europe, sentiment around attending event in-person is improving. The most recent survey, organised by<br />
Informa Markets, shows over 60% of respondents would be prepared to attend an event in-person right now<br />
and so far 86% of the available stand space at Fi Europe <strong>2021</strong> has already been booked. The in-person event<br />
will open in Frankfurt from November 30 to December 2. The accompanying online event, starting November<br />
22, will cater to attendees who are unable to visit Frankfurt due to travel restrictions or time constraints. All<br />
attendees will therefore benefit from the new online product presentations, ingredients search functions as<br />
well as chat and video meeting functions.<br />
The Fi Europe team expects the new<br />
format to attract more than 23,000<br />
attendees and 1,200 exhibitors.<br />
To ensure that attendees can<br />
enjoy business and networking<br />
opportunities in optimal conditions<br />
at the show, the 10-point compliance<br />
plan of the “AllSecure Health & Safety<br />
Standard”, developed by Informa<br />
Markets, will be in place, imposing<br />
regulations on cleaning and hygiene,<br />
and physical distancing, along with<br />
protection and detection measures.<br />
Julien Bonvallet, Brand Director: “It’s<br />
the details that make the difference,<br />
and we have paid attention to<br />
details when it comes to added<br />
safety for everyone involved. We are<br />
already in contact with exhibitors<br />
about replacing the distribution of<br />
brochures with a QR code system that<br />
will help reduce physical contacts.<br />
And, of course, we’re adapting our<br />
46 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong>
Events<br />
hall layout with wider alleys so that<br />
two-way traffic is feasible, while<br />
maintaining distancing regulations.<br />
Furthermore, as this is an F&B show,<br />
a secure way of sampling and tasting<br />
will be guaranteed.”<br />
Online event opens up new<br />
markets and target groups<br />
The 2020 online edition of Fi<br />
Europe and Fi Global digital events<br />
in recent month proved that the<br />
formats were not only well-received,<br />
but also tapped into completely<br />
new attendee potential: between<br />
40 and 60 per cent of participants<br />
in those online events attended<br />
for the first time. The global reach<br />
also increased thus broadening<br />
brand awareness and business<br />
opportunities for the companies<br />
that were exhibiting.<br />
Health taking center stage<br />
With the decision to combine Food<br />
ingredients and Health ingredients, the<br />
event team acknowledges the everincreasing<br />
blurring of lines between<br />
everyday <strong>food</strong>s, products with added<br />
health benefits and nutraceuticals.<br />
COVID-19 has led to a further surge<br />
in healthy eating, and thus demand<br />
for health ingredients, plant-based<br />
alternatives, gut health and immunity<br />
concepts and ingredients. In a<br />
survey by the European Institute of<br />
Innovation and <strong>Technology</strong>, one-third<br />
of respondents from 10 countries in<br />
Europe said healthy eating will be<br />
very important in the post-pandemic<br />
era. And almost as many stated that<br />
avoiding additives and preservatives<br />
will continue to be of great importance.<br />
A consumer shift towards healthier<br />
nutrition means shoppers are also<br />
looking to make the right choice when<br />
it comes to sugar, salt and fat reduction.<br />
It’s a trend driven by not only consumers,<br />
but also legislative changes in the wake<br />
of an EU 10% sugar reduction target<br />
from 2015 to 2020.<br />
From <strong>food</strong> ingredients and healthy<br />
solutions to regulatory information and<br />
new technologies, FiE will cover the entire<br />
spectrum of trending topics in the F&B<br />
industry. Along with virtual opportunities,<br />
the event offers an enhanced experience,<br />
more comprehensive and flexible than<br />
ever.<br />
fmt<br />
The magazine PetFood PRO has grown out of a conviction and wish<br />
to underline the high level of quality and care in the manufacture<br />
of pet <strong>food</strong>, through the choice of ingredients, choice of<br />
technology and choice of packaging materials. We will<br />
endeavour to present this in an informative way,<br />
through a reader-friendly style and with a<br />
marketing perspective.<br />
www.harnisch.com<br />
<strong>Technology</strong> & <strong>Marketing</strong><br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong><br />
47
Events<br />
PPMA’s Flagship Show will<br />
go Ahead in <strong>2021</strong><br />
Birmingham, UK, September 28-30<br />
The PPMA (Processing and Packaging<br />
Machinery Association) is pleased<br />
to confirm that its flagship PPMA<br />
Show will go ahead at the National<br />
Exhibition Centre (NEC) on 28-30<br />
September <strong>2021</strong>.<br />
Confirmation of this year’s eagerly<br />
awaited processing, packaging,<br />
machine vision and robotics event in<br />
Birmingham will come as welcome news<br />
to show-goers and industry influencers<br />
alike within the UK manufacturing<br />
sector.<br />
Speaking after the decision to stage<br />
PPMA Show <strong>2021</strong>, Richard Little,<br />
Show Director for the PPMA Group of<br />
Associations, said: “There were a lot of<br />
things to take into consideration when<br />
deciding to run this year’s event; not<br />
least of all the safety and well-being of<br />
all concerned.<br />
“Based on the advice we’ve received,<br />
the likely scenario is that all UK adults<br />
will have had or be eligible to receive<br />
their second Covid-19 vaccination in<br />
September <strong>2021</strong>. Therefore, restrictions<br />
that would materially impact our Show<br />
running will have been lifted.<br />
“We also had to gauge the appetite<br />
of exhibitors and prospective visitors<br />
to attend a live show, from which our<br />
surveys generated a very favorable<br />
response.<br />
“The overwhelming consensus among<br />
those within the industry is that they<br />
want to see the return of live events;<br />
particularly in the <strong>food</strong>, beverage<br />
and pharmaceutical sectors. These<br />
sectors generate over half our visitors,<br />
many of whom have been working<br />
flat out to support the critical<br />
supply chain during the Coronavirus<br />
pandemic, and subsequently have a<br />
keen interest in the latest machinery<br />
and equipment.<br />
“As an event organizer, we will now be<br />
working closely with the NEC to ensure<br />
that the necessary Covid-19 controls<br />
are in place, without compromising<br />
the overall event experience. This<br />
could mean some alternations to the<br />
omnidirectional floorplan and onsite<br />
catering provisions, but it will remain a<br />
large-scale exhibition,” added Little.<br />
This year’s FREE-to-attend Show will<br />
house in-excess of over 350 exhibitors,<br />
comprising more than 1,700 brands,<br />
from the UK and parts of Europe.<br />
Since the Show’s inception in 1988, it is<br />
now widely accepted as being the UK’s<br />
most important and influential industry<br />
event in the calendar for key decisionmakers<br />
and purchasers from the FMCG<br />
(fast-moving consumer goods) sector.<br />
This has recently been extended to<br />
building materials and suppliers, pet<br />
care, micro-breweries and distilleries,<br />
contract packers, tobacco and vaping<br />
industries.<br />
PPMA shows have always attracted<br />
high-end speakers and big-name<br />
brands to its Conference area, and this<br />
year’s three-day event is no different.<br />
Prominent industry representatives<br />
from Iceland Foods and Scottish brewer<br />
and social enterprise Brewgooder<br />
have already pledged their support<br />
and commitment to speak on 28-29<br />
September.<br />
The registration portal for PPMA Show<br />
<strong>2021</strong> is now open for new registrants<br />
to apply for their complimentary<br />
visitor pass. To register, or for more<br />
information about this year’s event,<br />
visit: https://www.ppmashow.co.uk and<br />
follow the links.<br />
fmt<br />
48 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong>
Events<br />
Q3 <strong>2021</strong><br />
22-25 September<br />
Tehran, Iran<br />
<strong>food</strong> + bev tec<br />
fairtrade Messe GmbH & Co. KG<br />
Kurfürsten Anlage 36,<br />
69115 Heidelberg, Germany<br />
Tel.: +49-6221/4565-0<br />
Fax: +49-6221/4565-25<br />
info@fairtrade-messe.de<br />
www.fairtrade-messe.de<br />
Q4 <strong>2021</strong><br />
14-16 October<br />
Addis Ababa, Ethiopia<br />
<strong>food</strong> + bev tec<br />
fairtrade Messe GmbH & Co. KG<br />
Kurfürsten Anlage 36,<br />
69115 Heidelberg, Germany<br />
Tel.: +49-6221/4565-0<br />
Fax: +49-6221/4565-25<br />
info@fairtrade-messe.de<br />
www.fairtrade-messe.de<br />
Q4 <strong>2021</strong><br />
27-29 September<br />
Las Vegas, NV<br />
Pack Expo International<br />
Let’s meet here<br />
1451 Dolley Madison Blvd.,<br />
Ste 101 McLean, VA 22101 USA<br />
Tel.: +1 703 761 2600<br />
info@fpsa.org<br />
28-30 September<br />
Nuremberg, Germany<br />
Fach Pack<br />
NürnbergMesse GmbH,<br />
Messezentrum,<br />
90471 Nuremberg<br />
Tel.: +49-911-8606-0<br />
Fax: +49-911-8606-8228<br />
www.fachpack.de<br />
28-30 September<br />
Birmingham,UK<br />
PPMA Show<br />
New Progress House,<br />
34 Stafford Road,<br />
Wallington, Surrey SM6 9AA<br />
Tel.: +44(0)20 8773 8111<br />
scott.mckenna@ppma.co.uk<br />
5-7 October<br />
Palexpo, Le Grand-Saconnex, Switzerland<br />
Vita<strong>food</strong>s Europe<br />
Informa Exhibitions,<br />
5 Howick Place,<br />
Let’s meet here<br />
London SW1P 1WG,<br />
Great Britain<br />
Tel.: +44 20 337 73111<br />
www.vita<strong>food</strong>s.eu.com<br />
9-13 October<br />
Cologne, Germany<br />
Anuga <strong>2021</strong><br />
Koelnmesse GmbH<br />
Messeplatz 1<br />
50679 Cologne<br />
Germany<br />
Tel. +49 221 821-0<br />
Fax +49 221 821-2574<br />
p.krause@koelnmesse.de<br />
Let’s meet here<br />
Let’s meet here<br />
26-28 October<br />
Lagos, Nigeria<br />
<strong>food</strong> + bev tec<br />
fairtrade Messe GmbH & Co. KG<br />
Kurfürsten Anlage 36,<br />
69115 Heidelberg, Germany<br />
Tel.: +49-6221/4565-0<br />
Fax: +49-6221/4565-25<br />
info@fairtrade-messe.de<br />
www.fairtrade-messe.de<br />
2-5 November<br />
Chicago, IL USA<br />
ProcessExpo<br />
FPSA Food Processing Suppliers Association<br />
1451 Dolley Madison Blvd Suite 101<br />
McLean, VA 22101<br />
Tel: +1-678 732 2435<br />
kim.porter@usa.messefrankfurt.com<br />
24-27 November<br />
Erbil, Irak<br />
<strong>food</strong> + bev tec<br />
fairtrade Messe GmbH & Co. KG<br />
Kurfürsten Anlage 36,<br />
69115 Heidelberg, Germany<br />
Tel.: +49-6221/4565-0<br />
Fax: +49-6221/4565-25<br />
info@fairtrade-messe.de<br />
www.fairtrade-messe.de<br />
30 November-2 December<br />
Frankfurt, Germany<br />
Food ingredients Europe<br />
Informa Markets<br />
Let’s meet here<br />
PO Box 12740, de Entree 73,<br />
Toren A, 1100 AS Amsterdam Zuid Oost,<br />
The Netherlands<br />
Tel.: +31-20-409 9544<br />
Fax: +31-20-363 2616<br />
www.figlobal.com<br />
This list of events is accurate, to the best of<br />
our knowledge. However potential visitors are<br />
recommended to check with the organizer since some<br />
details are subject to change. We make no claims to<br />
be complete and are grateful for any corrections or<br />
completions. Please contact: <strong>food</strong>@harnisch.com<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong><br />
49
Last Page<br />
Advertiser’s Index • August <strong>2021</strong><br />
Key No. Page Company Location<br />
100336 43 Baumer Management Service AG Frauenfeld, Switzerland<br />
99864 29 Coperion GmbH Stuttgart, Germany<br />
99906 Cover 1 Daxner Bulk Solids <strong>Technology</strong> Wels, Austria<br />
100729 21 Dubai World Trade Centre Dubai, UAE<br />
96342 Cover 2 Endress+Hauser Group Services Reinach, Switzerland<br />
97084 5 fairtrade GmbH & Co. KG Heidelberg, Germany<br />
99923 27 Getriebebau NORD GmbH & Co. Bargteheide, Germany<br />
100725 9 Informa Markets Amsterdam, The Netherlands<br />
100725 4 Informa Exibitions London, UK<br />
98839 31 NETZSCH Pumpen & Systeme. Waldkraiburg, Germany<br />
100637 37 Omron Europe B.V. GM´s-Hertogenbosch, The Netherlands<br />
100637 45 Piab AB Täby, Sweden<br />
96580 41 PPMA Ltd. Wallington, UK<br />
99030 35 Schaaf Technologie GmbH Bad Camberg, Germany<br />
99677 19 Thorwesten Vent GmbH Beckum, Germany<br />
99411 Cover 4 URSCHEL Chesterton, IN, USA<br />
99290 25 VEGA Grieshaber KG Schiltach, Germany<br />
99335 33 WENGER Manufacturing, Inc. Sabetha, KS, USA<br />
Whilst every effort is made to ensure the accuracy of this information, we appreciate your comments and corrections if<br />
something should be not quite right.<br />
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PREVIEW • OCTOBER <strong>2021</strong><br />
Processing Nuts<br />
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… and lots more<br />
50 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • August <strong>2021</strong>
Vol. 35 • 31377<br />
ISSN 0932-2744<br />
4/21<br />
Cover: Fully Automated<br />
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