10.11.2021 Views

food Marketing & Technology 4/2021

Transform your PDFs into Flipbooks and boost your revenue!

Leverage SEO-optimized Flipbooks, powerful backlinks, and multimedia content to professionally showcase your products and significantly increase your reach.

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 />

CONSISTENT<br />

+ CONFIDENT<br />

You are poised to meet your safety and quality requirements<br />

while optimizing resources and securing process repeatability.<br />

Improve your processes with our comprehensive portfolio of measuring instruments:<br />

Deltapilot FMB50:<br />

Compact pressure sensor for<br />

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 />

optimize cleaning and reduce<br />

product loss.<br />

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 />

INFLUENTIAL EVENT FOR<br />

GLOBAL F&B MANUFACTURING<br />

EXHIBIT NOW<br />

gul<strong>food</strong>manufacturing.com<br />

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 />

MANUFACTURERS.<br />

+ 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 />

Uncompromising hygiene<br />

with NETZSCH pumps<br />

Gentle conveyance<br />

of sanitary products<br />

Pumps designed, manufactured and<br />

tested according to EHEDG, QHD,<br />

3A and GOST-R standards<br />

FDA-certified elastomers<br />

Product and cleaning temperature<br />

up to 150° C<br />

Explosion protection according<br />

to ATEX<br />

CIP and SIP capable<br />

Decades of expertise in<br />

uncompromising hygiene<br />

NEMO® hygienic pump and T.Sano® pump<br />

with cavity free exterior<br />

<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 />

today.<br />

High moisture meat analogs (HMMAs) produced on<br />

Wenger twin screw extruders mimic whole muscle<br />

meat, with similar characteristics for moisture,<br />

protein and fat contents, as well as a densely<br />

layered, somewhat fibrous structure.<br />

After extrusion, HMMAs may be cut, sliced or<br />

shredded – and then further processed or frozen.<br />

In addition to soy proteins or wheat gluten<br />

ingredients, alternative protein sources can be used<br />

for texture, mouthfeel and appearance objectives.<br />

Discover the latest in cutting edge extrusion<br />

processing and product development assistance.<br />

Email info@wenger.com now.<br />

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 />

Want modern<br />

shapes?<br />

USE OUR TECHNOLOGIES<br />

TO CREATE DEMAND!<br />

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 />

IMPRESSUM FMT<br />

ISSN 0932-2744<br />

Publishing Company:<br />

Dr. Harnisch Publications<br />

Eschenstr. 25<br />

90441 Nuremberg, Germany<br />

Tel: +49-911-2018-0<br />

Fax: +49-911-2018-100<br />

E-mail: <strong>food</strong>@harnisch.com<br />

Internet: www.harnisch.com<br />

Editor-in-Chief: Ian D. Healey<br />

Tel: +49-911-2018-215<br />

E-mail: ihealey@harnisch.com<br />

Publisher: Benno Keller<br />

International Communications Director:<br />

Gabriele Fahlbusch<br />

Editorial Team: Bill Kaprelian, Silke Watkins,<br />

Carola Weise, Sebastian Martinek, Axinja Peine<br />

Digital: Britta Steinberg<br />

Copy Editing: Nicholas Somers<br />

Technical Manager: Armin König<br />

Advertising: Sabrina Maasberg<br />

Subscriptions: Marta Bletek-Gonzalez<br />

Art Director: Bruno Bozic<br />

Reader Service: Zübeyde Schiener<br />

Subscription Information:<br />

Qualified Readers, executives in<br />

the <strong>food</strong> industry, are put on the mailing list free<br />

of charge. Regular delivery by subscription only.<br />

€ 102 per year, 6 issues (surface mail)<br />

€ 118 per year (air mail)<br />

printed by:<br />

Druckerei Millizer<br />

Schwabach, Germany<br />

Copyright © <strong>2021</strong> by Dr. Harnisch Verlag,<br />

Nuremberg, Germany<br />

PREVIEW • OCTOBER <strong>2021</strong><br />

Processing Nuts<br />

Dairy Desserts<br />

Extrusion<br />

Personalized Packaging<br />

… 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 />

Reformulation – ehe<br />

Homogeneity in<br />

Herb & Spice Factory<br />

Ultimate R&D Challenge<br />

Instant Soup<br />

Issue 4/<strong>2021</strong><br />

Reclosable Recyclable<br />

MAP Solution for Meat<br />

Our service: If you would like to have more information on articles and/or adverts<br />

please fax this form and quote the headline and page number.<br />

All questions must be answered to process your inquiry!<br />

1. Business Classification:<br />

Type Product Function<br />

Manufacturer Milling Dairy Products Administration/Management<br />

Supplier Bakery Fruit + Vegetable Prod. Product Development<br />

Distributor Confectionery Beverages, alcoholic Production<br />

Import/Export Meat & Fish Beverages, non-alcoholic Packaging<br />

Flavors & Spices other (please specify) Research & Development<br />

<br />

2. Business Interests<br />

We plan purchase Probable future purchase We need general information<br />

3. How do you rate this publication?<br />

excellent good fair poor<br />

4. I wish to receive future issues of FM & T<br />

Yes No<br />

5. Number of employees at this location<br />

6. How many people in your company read your copy of FM & T?<br />

7. Headline and page no.<br />

8. Please enter my subscription to FM & T for one year<br />

The subscription shall start immediately beginning of<br />

Domestic Mail ( 84,– incl. p+h+VAT)<br />

Surface Mail ( 102,– / US $ 132 ,– incl. p+h)<br />

Air Mail ( 118,– / US $ 153,– incl. p+h)<br />

Check enclosed<br />

Bill me<br />

Charge my credit card: Euro-Card Visa Amex<br />

valid until:<br />

9. I would like to advertise – please call me:<br />

Company:<br />

Name:<br />

Position:<br />

Address:<br />

Country:<br />

Phone:<br />

Fax:<br />

E-mail:<br />

Date:<br />

Signature:<br />

The subscription is prolonged automatically for one year unless it is cancelled 6 weeks before expiry.


EXPLORE<br />

Intelligent Cutting Solutions<br />

Urschel manufactures intelligent, sanitary <strong>food</strong> cutting machinery responsive to your<br />

processing needs and environment. Rugged design withstands harsh production<br />

conditions while maintaining precision cuts. Limited maintenance with the ability to run<br />

continuously for uninterrupted production presents significant cost-savings.<br />

As The Global Leader in Food Cutting<br />

<strong>Technology</strong>, Urschel provides cutting solutions<br />

for all types of potato applications.<br />

Contact Urschel to achieve your processing goals.<br />

Key No. 99411<br />

Key No. 99411<br />

The Global Leader in Food Cutting <strong>Technology</strong><br />

Set-up a free test-cut of your product:<br />

®<br />

info@urschel.com<br />

www.urschel.com<br />

THE GLOBAL LEADER<br />

IN FOOD CUTTING TECHNOLOGY<br />

NORTH AMERICA | EUROPE | SOUTH AMERICA | ASIA | AUSTRALIA | AFRICA<br />

# Best Selling<br />

1provider of industrial cutting<br />

machinery throughout the world.<br />

®Urschel, Urschel logo symbol, and The Global Leader in Food Cutting <strong>Technology</strong> are registered trademarks of Urschel Laboratories, Inc. U.S.A.

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!