food Marketing & Technology 5/2021

5/21 

Vol. 35 • 31377 

ISSN 0932-2744 

Cover: Reliable Hygienic 

Conveying and Dosing 

Reduced Sugar 

Fruit Spreads 

Customized Weighing and 

Filling for Diced Meat 

Improved Sorting for 

Nut Processors

7-9 

NOV 

2021 

DUBAI WORLD 

TRADE CENTRE 

THE YEAR’S MOST 

INFLUENTIAL EVENT FOR 

GLOBAL F&B MANUFACTURING 

EXHIBIT NOW 

gulfoodmanufacturing.com 

gfm@dwtc.com 

Key Key No. No. 99411 100729 

Co-located with Organised by Safety assured by

Editorial 

Drinking your Daily Dairy 

Even in the middle of today’s trends to 

vegan and vegetarian products, there is 

still a central role for dairy products and 

ingredients. Consumers are very aware 

of dietary influences on their health and 

well-feeling. Milk remains a nutrientdense 

food which gives benefits beyond 

a basic nutrition. 

Inherently nutritious, milk - and food 

& beverages made with milk and 

dairy ingredients - are very appealing. 

Consumers understand that milk is a rich 

source of calcium, which reduces the 

onset of osteoporosis, while proteins 

intrinsic to milk can refuel muscles after 

exercise in sports nutrition products. 

Food and beverage processors and 

manufacturers have also embraced 

dairy as an attractive delivery vehicle 

for functionally beneficial dietary 

components that work behind the 

scenes to mitigate disease, as well as 

providing other benefits ranging from 

anti-ageing to inducing satiety. These 

antioxidants and prebiotic fibres are 

increasingly added to milk beverages, 

encouraging consumers to drink their 

daily dose of dairy. 

Lactose-free, reduced fat and increased 

protein beverages are all available 

and produced through ultrafiltration, 

cold filtration and other methods. 

Traditional products from the industry’s 

big players are continually changing as 

high-protein versions or breakfast drinks 

with extra fibers and other nutrients 

are being tried out. This includes cocoa 

drinks, but also yoghurts, smoothies and 

yoghurt drinks. The more sophisticated 

the science, the more options become 

available. 

Equipment and machinery in the 

dairy sector have also continued to 

develop in the past few years, as 

hygienic cleaning and sterilization 

have grown in importance. Machines 

have become more openly designed 

so that the hidden corners are more 

easily accessible. Packages and milk 

cartons and bottles are currently being 

redesigned to become more sustainable 

and environmentally friendly. 

Ian Healey 

Editor-in-Chief 

One other change in Europe is more 

subtle: straws on school milk packs are 

now largely made of paper instead 

of plastic in a further move towards 

reducing the amount of plastic used. In 

dairy, there is always something going 

on and milk will keep giving benefits to 

consumers and processors alike. 

We raise a glass of milk to that! 

Photo: MH 

Sincerely, 

If you like it – subscribe! 

food Marketing & Technology • October 2021 

3 

food Marketing & Technology • October 2021

International Magazine June 2020 ISSN 2628-5851 

Technology & Marketing 

your easy way to stay updated 

2/20 

International Magazine October 2019 ISSN 2628-5851 


2/19 

xxx 

Contents 

food Marketing & Technology October 2021 

1 Editorial 

58 Impressum 

Ingredients 

Ingredients: Hydrocolloids in Pet Food, Acacia Gum's Versatility, Antioxidants 

Processing: Optical Sorting, Gentle Cooling, Removing Risks in Food Safety 

Ingredients Blueberries, Fiber, Seafood, Microencapsulation 

Processing Extrusion, Pumping and Dosing, Pellet Production 

Packaging Flexible Wet Packaging and Sleeving, Pouches for Treats 

Marketing Showcase India, Interzoo 2020 Preview 

FREE trial issue at food@harnisch.com 

Packaging: Pouches and Printing, Sustainability, Choosing the Right Bags 

Marketing: Ask the Vet, Company News, Updates From the Fairs 

9 Dietary fibers as Healthy Boost for Meat Alternatives 

12 Fruit Spreads with Greatly Reduced Sugar Content 

14 Kolo Nafaso Sustainable Shea Program Supporting 

Ethical Chocolate Category surge 

16 IFST Launches New Food Allergens Knowledge Hub 

18 Meat Alternatives - Texture and Nutritional Benefits Make a 

Difference 

20 Free Curcumin Goes to the Brain and Beyond in a New Study 

21 IFT FIRST: Ingredient Suppliers Look to the Future 

PetFood PRO magazine 

wants to emphasize the 

high level of quality and 

care in the production 

of pet food through the 

choice of ingredients, the 

choice of technology and 

the choice of packaging 

materials. 

International Magazine April 2020 ISSN 2628-5851 

International Magazine April 2019 ISSN 2628-5851 

Processing 

6 A Reliable Solution for Hygienic Conveying and Dosing 

24 Starch, a True all-Rounder - from Grain to High-End Product 

27 Extended Power Range up to 22 kW: the new 500P 

Universal Inverter 

28 Customized Weighing and Filling System for Diced Meat 

Impresses with Performance in Small Footprint 

30 Optimized Operating Regime of Heat Exchangers 

33 Online Moisture Measurement on Cereal, Grains & Powders 

34 Food-Safe Smoking with the MASTER of SMOKE 

36 Exploring the Growth of Plant-Based Milk 

38 Overcoming Clean-In-Place Challenges In Hygienic Applications 

43 All-Seeing Solution from CSB Brings Multiple Benefits for Meat 

Supplier 

Packaging 

1/20 


1/19 

Recycling is 

teamwork 

44 How Nut Processors can gain from the Latest Sorting 

Technologies 

48 Martini Perfects the Packaging of Pasta with new Control 

Technology 

49 SÜDPACK Revolutionizes Package Printing with SPQ and 

Wins German Packaging Award 2021 

50 Next Generation Digital Sorter Launched at PackExpo 

Departments 

Ingredients Indispensable Fatty Acids, Dietary Fiber for Pets, Yeast 

Processing HPP Technology, Extruding Fish Feed, Encapsulation 

Packaging Canning, Recyclable Bags, Cartons 

Marketing The Vet's Corner, News from Fairs and Firms 

Ingredients Joint Health & Mobility, Yeast Extracts, Fiber 

Processing Batch & Continuous Mixing, Optical Sorting, Extrusion 

www.harnisch.com 

Packaging Pouches, Bags & Sacks, Tubs, Coding 

52 Eppendorf Celebrates the 60th Birthday of a Pipetting 

Masterstroke 

53 Cama Group Celebrates 40th Anniversary 

54 A Bustling Celebration for the Packaging Industry 

55 Success for PPMA as the Show Restarts 

56 Calendar of Events

Vol. 35 • 31377 

ISSN 0932-2744 

5/21 

Cover: Wangen Pumps GmbH 

Pumps used in food manufacturers’ plants 

need to run reliably and guarantee the 

extremely gentle conveying of a range 

of different media. In particular, the 

feeding, mixing and pumping of these 

high viscosity, viscous media, such as bread 

or cake dough, yeast solutions, as well as 

fruit, sugar and filling compounds, time 

and time again pose major challenges for 

pumps. A precise and reliable solution has 

been developed. 



Reduced Sugar 

Fruit Spreads 




Nut Processors 

Our Cover Story starts on page 6. 

Reduced Sugar in Fruit Spreads 

People’s awareness of the importance of eating a healthy diet 

has been increasing for years. The reduction of sugar is playing 

a key role in this. The development of products and foods is 

moving towards reduced sugar varieties which still offer added 

value, such as valuable nutrients, wherever possible. A fullbodied, 

long-lasting fruit flavor and appealing appearance are key factors 

in ensuring that the sensory characteristics of fruit spreads are 

positively received. See page 12 

Instant Soups 

A sophisticated automated packing line for sticky diced meat, 

incorporating two 12-head Fresh Food Weighers that combine to 

operate as four separate machines, has met the key challenge of 

managing the limited space available at a Swiss meat processing 

company. Micarna had been asked by supermarket chain Migros 

to deliver a new product - fresh cooked lardons, strips of ham 

and chicken for adding to salads - to a challenging deadline. See 

the full story on page 28 

Sorting Nuts 

Today’s sorting solutions deliver a multitude of other benefits: 

they grade to specification, minimize false rejects, increase 

removal efficiency, reduce or eliminate the need for manual 

intervention, help solve the problem of labor (scarcity, cost, 

effectiveness), reduce downtime, and provide data about the 

product being sorted. Through all of these capabilities, sorters 

improve sustainability by cutting food waste while enhancing 

yields and profits. Find out more on page 44 

Key No. 97084 

food Marketing & Technology • February 2016

Cover Story 

A Reliable Solution for Hygienic Conveying 

and Dosing 

Pumps used in food manufacturers’ 

plants need to run reliably and 

guarantee the extremely gentle 

conveying of a range of different media. 

In particular, the feeding, mixing and 

pumping of these high-viscosity, viscous 

media, such as bread or cake dough, 

yeast solutions, as well as fruit, sugar 

and filling compounds, time and time 

again pose major challenges for pumps. 

High-viscosity, pasty ingredients (with 

viscosities of up to 3,000,000 mPas) 

need to be gently conveyed in food 

manufacturing plants. Problems can 

arise because bread, cake, leftover 

mixture, chocolate or filling compounds, 

as well as thick fruit, vegetable and sugar 

masses, cannot be drawn in nor can these 

media be guaranteed to flow freely 

into the pump inlet. Very often media 

containing solid chunks are continuously 

fed into the pump. The pieces of apple, 

for instance with an apple strudel filling, 

may not be excessively chopped. And 

it needs to be ensured with sensitive 

media, such as raspberries – especially 

if they are being conveyed hot – that 

the fruit is not crushed and the sensitive 

membranes broken down during the 

conveying process. Chocolate and other 

sugar masses need to be conveyed 

lump-free and at an appropriate 

temperature within the plant. The 

pump manufacturers’ design engineers 

take these requirements and challenges 

into account in their developments so 

that the pumps ideally fulfil their tasks 

in the plants and perfectly convey the 

product. “We are looking forward 

and continually ask ourselves, often 

together with our global customers 

and sales partners, what we can change 

and improve,” explains Claus Garnjost, 

Managing Director of Pumpenfabrik 

Wangen GmbH. 

WANGEN VarioTwin NG – an 

additional module with hopper 

and screw conveyor 

The VarioTwin NG pump is a patented 

advancement of the existing WANGEN 

Twin screw pump. An additional 

module with a hopper and screw 

conveyor is now available in different 

lengths, which is simple and effective 

to clean, and is ideally configured 

to the respective application and 

requirements. 

“WANGEN PUMPEN has developed 

precisely the solution we need in the 

food industry.” 

The VarioTwin NG Unit feeds the Twin 

NG pump with the viscous medium. 

This avoids any break in flow on 

the suction side and conveyance is 

continuous. “This unit also improves 

the filling of the individual chambers, 

significantly increasing the efficiency 

of the pump. Media that have 

considerable inclusions of air, tend to 

form continuous air ducts, which then 

also have a negative impact on the 

efficiency of the pump. The VarioTwin 

NG Unit ensures that these air ducts do 

not form, as the medium is continuously 

The VarioTwin is the ideal feeder unit to pump highly viscous, not flowable media for 

the WANGEN Twin NG. This is due to the forced conveying of the pumped media via 

the feed screw. 

6 


Cover Story 

fed into the pump,” explains Marcus 

Gutfracht, Application Engineer at 

WANGEN PUMPEN. The “Vario” label 

relates to the independent drive units 

of the Vario Unit and the Twin pump. 

Two separate motors enable the 

pump and the worm pre-conveyor to 

operate independently of each other. 

The speeds of the Vario Unit and Twin 

pump are then individually coordinated 

to each other by a frequency converter, 

ensuring the gentle conveying of the 

medium. The proven, low-dead-space 

overall concept of the Twin range is 

systematically extended by further 

benefits, thanks to the special design 

of the WANGEN VarioTwin NG hopper. 

The feed of media can be subject to 

strong fluctuations, especially with 

hopper feed pumps. To compensate 

for this, the “soulless” screw used in 

WANGEN PUMPEN VarioTwin pumps 

ensures a large buffer volume for 

the supply of media. Excess material 

conveyed is transported through the 

front part of the screw, through the 

axial hollow chamber of the screw, 

and back to the rear part, evening 

out the pump volume in the event of 

temporary supply of excess material. 

This guarantees consistent filling during 

the pumping process at all times. 

For many years now, the baking and 

confectionery industry has relied 

on the performance of WANGEN 

pumps, because the real strength 

of the South-German Allgäu-based 

pump manufacturer lies in customized 

solutions. WANGEN PUMPEN offers a 

wide range of pumps for the gentle 

pumping and metering of high-viscosity 

or paste-like media in all sectors of the 

food and drink industry. All WANGEN 

pumps are designed to handle specific 

media and convey the product – whether 

chunky, viscous, sensitive, shear or at a 

high temperature – with low pulsation 

to its final destination. The pump 

design, its materials and specifically 

defined performance parameters are 

adapted to their respective tasks. They 

also permit optimum processing with 

minimum possible residual quantities 

WANGEN pumps convey products gently, allow processing of the smallest residual quantities and are easy to clean thanks to the CIP or SIP design. 


7

Cover Story 

and ease of cleaning, taking into 

consideration all hygienic aspects. The 

WANGEN product range also includes 

pump series that can optionally be 

equipped with CIP or SIP, available as 

mobile or stationary units. 

Our solutions: 

WANGEN Twin NG: Perfect form and 

technology 

The twin screw pump stands out on 

account of its features, including ease 

of servicing, wide pressure range up 

to 30 bar, advanced applicational 

options, gentle pumping and maximum 

connectivity – it is in a hygienic class of 

its own. The perfect solution for pure 

juice concentrate, pulp, yeast and dairy 

products. 

WANGEN MX: For exacting hygienic 

conveying and metering 

The WANGEN MX progressing cavity 

pump precisely fulfils the exacting 

requirements of the food industry. 

State-of-the-art design features 

ensure excellent ease of cleaning and 

maintenance. The pump therefore 

carries all popular certificates. And, 

thanks to its EvenWall ® technology, the 

pumps have a minimal elastomer layer 

thickness, enabling them to cope with 

very high levels of pressure. 

Passionate, reliable, precise – facts and 

figures about the company. 

Pumps for a wide range of media are 

developed and produced in Wangen, 

WANGEN Twin NG mounting 

Germany. With 251 employees 

from 12 nations and, as one of the 

market leaders for progressive cavity 

pumps, WANGEN PUMPEN is a hidden 

champion. Since 1969, the German 

mechanical engineering company has 

been developing pumps for industries, 

such as the food and beverage, 

environmental, biogas and agricultural 

sectors. 

The company has an excellent network 

of distributors and partners worldwide, 

which are there for to provide companys 

with the best possible support. 

Quality in detail. And in Wangen. 

fmt 

8 


Ingredients 

Dietary fibers as Healthy Boost for Meat 

Alternatives 

In recent years, plant-based meat and 

sausage alternatives were only available 

in specific certified organic shops, today 

you can find them in any supermarket. 

Vegetarian and vegan alternatives 

achieve a steady turnover grow and the 

products are continuously optimised 

and reformulated. 

Various raw materials like soy, pea or 

wheat are used for innovative meatfree 

products to fulfil the wide choice 

of meat alternatives varying from vegan 

sausages or cold cuts to nuggets or 

burgers. 

Vegans or vegetarians generally care 

about their nutrition. Most of them 

read the ingredient list and compare 

nutritional profiles of food products. 

Dietary fibers are not present in meat 

products. So why not adding healthy 

dietary fibers to a vegetarian or vegan 

meat alternative? This creates another 

additional value for the product. The 

fiber enrichment boosts the nutritional 

profile and contributes to make the 

product healthier and more attractive, 

even to non-vegetarians. 

The challenge is to please a nonvegetarian 

with a product that is as 

similar as possible to real meat. The 

so-called flexitarians, who try to avoid 

meat more often, are looking for meat 

alternatives but seek the same culinary 

pleasure compared to real meat. Some 

attributes at least should be identical: 

the bite, the flavor and the color. 

The German company CFF GmbH & 

co. KG offers tailor made SANACEL ® 

dietary fibers solutions for natural fiber 

fortification. SANACEL ® acts in different 

ways to improve the consistency and 

process ability of meatless products. The 

fibers help to imitate the meat structure 

and lead to a better bite. 

Improving properties of vegan 

nuggets 

A simple application for plant-based 

SANACEL ® add fiber blends are vegan 

nuggets. 

The image shows a vegan meatball 

with apple fiber. Even when deepfried, 

the meat-like color is preserved. 

CFF’s technologists tried several proteins 

from soy or pea as well as chickpea 

flour. Vegans and vegetarians favor soy 

protein because of the beneficial amino 

acid profile. The protein of soy is one 

of the rare plant-based proteins that 

corresponds to a wholefood diet. The 

high content of essential amino acids 

(35-40%) makes it more comparable to 

chicken egg. 

Independent from the protein source 

the production steps were identical for 

all trials. Several Tests show that the 

end of the cutting process in the bowl 

chopper is the best time to add the 

SANACEL ® fibers. The late addition allow 

Our SANACEL ® add fiber blends help create 

the typical meat-like texture in vegetarian 

burger patties. 


9

Ingredients 

the fibers to bind excess oil or water and 

prevent the product to become dry in 

the raw condition. The fibers also have 

the capacity to absorb the water that 

escapes during frying, thus ensuring 

a juicy mouthfeel. For easy handling, 

the fibers can be mixed with the dry 

ingredients, while water and oil can be 

added afterwards. This compound must 

be chopped until a homogenous mass, 

and the final grit size is reached. 

After frying, the yield was almost 

identical in all trials and varied between 

89 % and 91 %. However, the tests 

found differences in color before and 

after frying. Chickpea flour achieved the 

best result. In addition, the nuggets with 

chickpea flour were also the juiciest. 

Summarized, it has been proven that 

the color is influenced by the proteins 

and not by the fibers. Furthermore, 

dietary fibers influenced the juiciness. 

Due to the functional characteristics 

of SANACEL ® products, it is possible to 

increase the water content and thus 

obtain a juicier product. 

Vegan burgers with a meat-like 

appearance 

Often vegan burgers are softer than 

usual burgers and the bite is missing. 

SANACEL ® fibers support the structure 

to give the patty a meat-like bite. Vegan 

products need a binding agent to stabilise 

the product before and after frying. CFF 

developed a special SANACEL ® add blend 

for vegan products for fiber enrichment 

to avoid binding agents with E-numbers 

and to give a clean label solution. The 

blends have a high fiber content and gel 

The cutter process influence how fine or coarse the product should become. The left image 

shows a vegan chicken patty and on the right image you can see a vegan chicken nugget. 

building properties that even increase 

during the frying process. 

An additional benefit shows the 

SANACEL ® apple fiber. First, it is a 

partly soluble fiber and improves the 

consistency of the patty. Additionally, in 

comparison to other fibers, apple fiber 

positively influence the color of the 

burger patty. Its brown color helps to 

create the typical meat look. 

Healthy nutrition and the issue of 

animal welfare are becoming more and 

more present and play an increasingly 

important role in consumers’ food 

choices. Many meat consumers are 

therefore also recognising vegetarian 

and vegan meat alternatives. Now 

is a good time to join the trend of 

meat alternatives. SANACEL ® fiber 

concentrates offer the possibility to 

improve continuously these products on 

a natural basis. Color, texture and bite 

can be adjusted so that vegan burger 

patties or nuggets rival their meaty 

counterparts. 

fmt 

10 food Marketing & Technology • October 2021

Ingredients 

The leading in-person and online 

event in the F&B ingredients industry, 

evolved to offer you MORE 

JOIN US 

Key No. 100725 


www.fi-europe.eu 

11

Ingredients 

Fruit Spreads with Greatly Reduced Sugar 

Content 

Full-bodied mouthfeel and low syneresis with the optimal pectin 

People’s awareness of the importance of eating a healthy diet has been increasing for years. The reduction 

of sugar is playing a key role in this. The development of products and foods is therefore moving towards 

reduced sugar varieties which still offer added value, such as valuable nutrients, wherever possible. Tools 

like the Nutri-Score provide a simple visualisation that aims to help consumers make their decisions. The 

repurchase of a ‘healthier’ product, however, tends to be based more on emotion and enjoyment. A fullbodied, 

long-lasting fruit flavor and appealing appearance are key factors in ensuring that the sensory 

characteristics of fruit spreads are positively received. 

Classic jams and marmalades have quite 

a high legally prescribed sugar content 

of at least 55% soluble solids. The range 

of ‘lighter’ fruit spreads has also been 

growing for many years. These usually 

contain significantly less sugar and 

therefore have more room for fruit. In 

the meantime, there are now lots of 

products being retailed with a sugar 

content of approximately 40%. Many 

consumers find the reduced sweetness 

agreeable in comparison to jams and 

marmalades, with the flavor of fruit 

spreads tending to be perceived as 

‘fruitier’, ‘lighter’ or even ‘more natural’ 

as a result. 

New challenges in terms of 

texture when sugar is further 

reduced 

The current trend is moving even more 

towards products with a significantly 

lower sugar content, including fruit 

spreads that have no added sugar at 

all. The balance between sweetness, 

acidity and fruit is very different in 

these products in comparison to 

traditional jams, marmalades and fruit 

spreads. Apart from the proportions 

of the individual ingredients and the 

production process, it is mainly the 

texture that is responsible for creating 

the unique taste experience. The texture 

characteristics of gel firmness, yield stress 

and viscosity are of key importance in 

controlling the perception of taste. In 

fruit spreads containing very little sugar, 

low ester amidated pectins or low ester 

pectins combined with an added source 

of calcium are used to form the gel. If 

sufficient gel firmness can be achieved in 

this way, the resulting texture is usually 


Ingredients 

rather short and brittle. The large 

volume of liquid does not always 

fully bind together and syneresis then 

occurs. 

The aim is minimal sugar with 

maximum sweetness 

The use of conventional amidated 

pectins is not ideal for achieving the 

desired product properties when 

there is a big reduction in sugar. 

Perfect fruit spreads therefore 

require special solutions, which 

Herbstreith & Fox, an experienced 

pectin specialist with a great 

deal of expertise in this area, is 

now developing. The focus here 

is not only on the technological 

requirements, but also the 

creation of the impressive sensory 

characteristics. 

Herbstreith & Fox has solved 

precisely this problem with its newly 

developed Pectin Amid CF 005-AC. 

The innovative functionality of 

this new pectin sets it apart from 

conventional amidated pectins. 

This new development focuses on 

creating a particularly distinctive 

mouthfeel combined with minimal 

tendency for syneresis to occur. The 

gel-like, viscous, smooth texture 

covers the tongue and influences 

the taste perception accordingly. 

Maximum sweetness is obtained 

from the low amount of sugar. 

R+K_AD_Food_Marketing_&_Technology_Junior_Page_Layout 1 08.03.2021 10:07 Seite 2 

COLOUR 

For extra boost! 

The result is a consistently spreadable 

fruit spread that comes close in 

sensory terms to conventional 

spreads that contain more sugar. 

Pectin with innovative 

functionality: 

no added calcium required 

The specialised H&F pectin can be used 

for fruit spreads with a solids range of 

approx. 10 – 35% and does not require 

any added calcium. The calcium from 

the fruit is enough to produce a firmly 

gelled, spreadable gel 

with a with a beautiful smooth and 

shiny surface. A low sugar content 

combined with a correspondingly 

high fruit content makes it possible 

to produce fruit spreads with the 

coveted Nutri-Score of A. 

fmt 

food Marketing & Technology 

13 

Key No. 99993

Ingredients 

Kolo Nafaso Sustainable Shea 

Program Supporting Ethical Chocolate 

Category surge 

AAK has extended its Kolo Nafaso 

shea sourcing program to support the 

growing demand for ethically produced 

chocolate confectionery. The program 

already reaches 320,000 women in 

West Africa, representing 8 percent of 

the global shea industry’s workforce. 

Rising demand for ethical shea 

Ethical claims are the fastest-growing 

types of claims in the chocolate 

confectionery and chocolate spreads 

sectors, according to Mintel GNPD 

(Global New Products Database), 

having increased by about 70 percent 

between 2016 and 2020. 

There is more than just cocoa and 

sugar in chocolate and consumers 

and companies increasingly want all 

ingredients to be sustainable. Shea is a 

widely used plant-based fat ingredient 

in chocolate products, where it 

delivers excellent quality, texture, and 

functionality. Demand for sustainably 

sourced shea is currently higher than 

ever. 

AAK is one of the world’s leading 

shea suppliers. The company directly 

sources shea kernels from Burkina Faso, 

Ghana and Ivory Coast where women 

predominantly collect the kernels. 

Within Kolo Nafaso, established in 

2009, AAK purchases directly from 

women’s groups, ranging from 7 to 

400 in size, eliminating the need for 

middlemen. As a result, the women 

are empowered to invest back into 

their own communities. This enables 

them to build a better livelihood for 

themselves and their families. 

As in many other places, human and 

labor rights can be major challenges 

in West Africa, in particular gender 

inequality. So, there is a need to 

support these women, many of whom 

live in rural villages with poverty as 

an ever-present threat. AAK provides 

support on a grand scale by having a 

direct relationship, avoiding the need 

for intermediaries, and maximizing 

traceability and transparency – 

resulting in claims that can be carried 

through to finished products. 

Kolo Nafaso achieves its aims to a 

significant degree. As a result, the 

program gives the women’s groups 


Ingredients 

a route to, among others, the 

high-volume mainstream chocolate 

confectionery sector. Luis Parra, 

Global Business Director Chocolate 

& Confectionery Fats, said: “To the 

best of our knowledge, no other 

commercial program empowers 

women on the scale of Kolo Nafaso. 

Our vision is to continuously improve 

our collaboration and expand its 

impact in West Africa. We also hope 

that our model for sustainable 

sourcing can be inspirational to many 

other companies.” 

Verification landmark 

AAK’s Kolo Nafaso programs in 

Burkina Faso and Ghana achieved a 

major landmark in 2020, as they were 

fully verified by Proforest, an external, 

non-profit organization that promotes 

responsible production and sourcing 

of agricultural commodities. In 2021, 

the full scope of Kolo Nafaso has been 

verified, including Ivory Coast. 

Women participating in Kolo Nafaso 

have access to a pre-financing scheme 

that ensures a stable income during the 

leanest period of the year, avoiding 

a large drop in income when shea is 

out of season. They can opt to receive 

interest-free credits during lean 

periods, helping them to maintain their 

living standards throughout the year 

and not just during the shea kernel 

harvest. Members of the program 

also benefit, directly or indirectly, in 

several other ways, including: 

• A fully ethical and transparent 

business relationship 

• Training in better processing and 

business practices 

• Tree-planting support and access to 

clean water 

• A segregated and traceable supply 

chain 

• A fully audited and verified sourcing 

program 

Industry partners 

Kolo Nafaso is aligned with AAK’s 

corporate purpose, Making Better 

Happen. It operates alongside a 

number of other sustainable shea 

initiatives taken together with 

industry partners. For example, AAK 

recently announced a partnership with 

global confectionery, food and pet 

care company Mars, several leading 

NGOs, and an impact investment fund 

to establish the ten-year Women in 

Shea (WISH) initiative. 

Victoria Mars, Chairman of the 

Board for Mars Incorporated, said: 

“We hold firm to the belief that our 

brands’ success must be aligned 

with the success of the partners and 

communities we operate with. We are 

proud to launch together a large-scale 

shea sourcing initiative in Ghana to 

bring benefits to women who live in a 

particularly fragile ecosystem.” 

AAK has also formed a sustainable shea 

partnership with Scandinavian/Northern 

European confectionery company 

Cloetta. Maria Selling, Sustainability 

Manager at Cloetta, commented: “The 

partnership between AAK and Cloetta 

on responsibly sourced shea is an 

example of how we can work together 

to create a long-term positive impact 

in the shea supply chain. With an 

improved income, the women are also 

in a better situation to address poverty, 

which is so often the root cause of many 

sustainability problems.” 

fmt 

www.cff.de 

Key No. 100678 


15

Ingredients 

IFST Launches New Food Allergens 

Knowledge Hub 

The Institute of Food Science Technology 

has launched a new IFST Food Allergens 

Knowledge Hub to help consumers, 

food businesses and educators source 

the best practice advice about allergen 

risks and packaging. 

The library of resources signposts visitors 

to credible guidance food industry 

bodies and government agencies, 

alongside additional complementary 

IFST knowledge resources. It has been 

developed by an IFST Working Group, 

many of whose members have firsthand 

experience of allergies and their 

consequences. The hub has sections for 

small businesses and caterers, medium 

and large businesses and educators. 

IFST also provides specific guidance for 

consumers to help them understand the 

latest allergen legislation. 

Up to two million people suffer from a 

food allergy in the UK (affecting around 

1-2% of adults and 5- 8% of children). 

[i] Consequently, the identification, 

control and communication regarding 

food allergens has always been a critical 

issue throughout the food supply chain. 

From Friday 1 October, new allergen 

labelling requirements are being 

introduced for prepacked for direct sale 

(PPDS) food products in England, Wales, 

and Northern Ireland. 

As the subject of allergens and the 

implications for food businesses has 

been brought into even sharper focus, 

the IFST online knowledge hub (which 

is free to access) provides reliable, upto-date 

resources for all those needing 

clear and trusted, scientifically evidencebased 

information. 

The IFST working group continues to 

work closely with our IFST member 

communities, other professional bodies 

and the government to equip everyone 

with the best advice to navigate the 

new allergen labelling changes. 

Members of the Working Group: Hazel 

Gowland FIFST, Prof Michael Walker 

FIFST, Sarah Howarth FIFST. 

And from the IFST Team: Natasha 

Medhurst FIFST and Rachel Ward FIFST. 

Access the IFST Food Allergens 

Knowledge Hub: https://www.ifst.org/ 

food-allergens-knowledge- hub 

Hazel Gowland FIFST, says “Food 

businesses and food hypersensitive 

consumers continue to adapt to 

considerable change when sourcing and 

providing food and drink, not least with 

the food labelling amendment. These 

carefully prepared resources provide 

much needed practical expert guidance 

for a wide range of audiences.” 

Professor Michael Walker FIFST 

commented: “It was a pleasure to 

contribute to the resources in the IFST 

food allergy/allergens knowledge hub, 

working with expert colleagues and IFST 

project management. I look forward to 

widespread use of the hub to enable 

businesses of all sizes to provide safe 

well-labelled food for people with food 

allergies.” 

Sarah Howarth FIFST, also said: “Allergens 

continue to impact a significant number 

of the population with potentially tragic 

consequences when food safety systems 

fail. It has been a pleasure to contribute 

to the development of the IFST allergen 

resource hub designed to support 

food businesses and consumers in the 

development of a deeper understanding 

of allergen identification, management 

and communication.” 

fmt 

[i] Source: Anaphylaxis Campaign. 2021. Facts and Figures. 

[online] Available at: [Accessed 28 

September 2021]. 


Ingredients 

New Sports Nutrition Insights Report 

Ingredion EMEA has launched a market 

insights report, titled ‘Success in Sports 

Nutrition’, which identifies the new 

opportunities for manufacturers in the 

growing sports nutrition category and 

reveals how they can formulate for 

success. 

Chris Draper, UK & Ireland Sales Manager 

PureCircle by Ingredion – Beverages 

Category, says: “The sports nutrition 

category in EMEA is thriving – growing 

by over 30% CAGR between 2016- 

2020 (1) . Additionally, the future outlook 

is also strong. The health and wellness 

trend is a key driver, opening up new 

mainstream product development 

opportunities as consumers increasingly 

look for food and beverages that offer 

functional health and lifestyle benefits. 

This blurring of category boundaries 

is expected to see the value of sports 

nutrition and reach €35million by 

2025 (2) . New product launch activity 

in sports nutrition in EMEA grew at 

more than double the global rate, 

experiencing a 31.2% CAGR between 

2016-20 (3) . 

formulation capabilities and broad 

ingredient portfolio, PureCircle 

by Ingredion is the world’s leading 

producer and innovator of stevia 

ingredients. It helps food and beverage 

organisations of all sizes develop 

consumer-winning products using 

ingredients that optimize sweetness, 

minimize calories, enhance taste and 

deliver great texture. By maintaining 

ownership of and visibility over every 

single step of the stevia process, from 

production seedlings to farming and 

throughout its proprietary product 

process, it ensures all of its stevia 

ingredients are sustainably grown and 

fully traceable. 

fmt 

Reference 

[1] Innova Database 

2Euromonitor 

3 Euromonitor 

“However, for manufacturers of sports 

nutrition products, both consumer 

demands and formulation challenges 

must be addressed together to create 

market-accepted, innovative products. 

Our new ‘Success in Sports Nutrition’ 

report details exactly how manufacturers 

can develop and formulate the sports 

nutrition products consumers want, 

with the ingredients, claims and great 

taste they prefer.” 

Key No. 99307 

The ‘Success in Sports Nutrition’ report 

details the latest trends impacting the 

sports nutrition category and the growth 

opportunities for manufacturers. It 

provides manufacturers with insights, 

research and guidance, to enable them 

to overcome key challenges when 

formulating reduced sugar, consumerpreferred 

sports nutrition products 

to deliver the ideal taste, texture, 

nutritional appeal and functionality. 

Combining PureCircle’s global innovation 

and manufacturing expertise, 

with Ingredion’s industry leading 

Go for gold with the Silver Generation. 

Palatinose adds vitality the balanced way. 

With life expectancy increasing worldwide, smart marketeers have seniors on their radar. Yet 

senior is by no means equal to “less active” as this generation wants to be their best self and 

continue to enjoy life at their own pace. With smart food choices, they aim to keep age-related 

challenges at bay and continue their daily activities. 

BENEO’s functional ingredients offer a wide variety of benefits that speak to the needs of this 

silver generation. With Palatinose you create balanced energy products that help maintain their 

active lifestyle, without steep rising of blood glucose levels. Unlock full potential at any age. 


Follow us on: 

www.beneo.com 

17

Ingredients 

Meat Alternatives - Texture and 

Nutritional Benefits Make a Difference 

Added value for excellent meat 

alternatives with VIVAPUR ® Functional 

Ingredients and VITACEL ® Dietary Fibers. 

Food trends show that texture, 

appearance and taste are the elements 

of meat that the new vegan alternatives 

are trying to capture and to combine 

with added nutritional value. 

Whether vegan, vegetarian, fat or 

energy-reduced product ideas – JRS 

Food Ingredients’ extensive product 

portfolio of VITACEL ® Dietary Fiber 

concentrates and VIVAPUR ® Functional 

Ingredients offers, depending on the 

task at hand, health-oriented products 

(e.g. fiber fortification) and functionally 

oriented ingredients that, when used 

accordingly, enable completely new 

formulation approaches. JRS Food 

Ingredients offers resource-saving, 

environmentally friendly industrial 

production. All products are made from 

natural, plant-based raw materials. 

Several dedicated product lines are 

excellent for all kind of minced meat, 

boiled and raw-fermented sausage 

alternatives. JRS’ convenient all 

in one texturizing concept speeds 

up development and saves time 

from conception to market launch. 

Additionally this concept offers 

texturizing solutions for standardized 

Meat alternatives with authentic texture 

Food specialists at JRS Food Technology and Nutrition Center 

consistency and fast and reliable 

production. 

Also as one major factor in beef’s texture 

is animal fat, which provides mouthcoating 

richness and juiciness. Beef fat 

also tends to melt slowly, over a wide 

temperature range. This slow release 

of fat results in juiciness that lingers as 

you chew. Even produced under low 

temperature conditions JRS products 

for fat replacement make it possible to 

imitate those organoleptic characteristics 

of animal fats. They offer a perfect 

solution for reconstituted foods and 

show the same authentic texture and 

mouth coating richness and juiciness as 

those with original fat content. Also those 

consumers who are more aware of health 

matters or into weight management 

are looking for low fat alternatives and 

products with less calories. 

Both, VIVAPUR ® Functional Ingredients 

and VITACEL ® Dietary Fibers enable 

fast and easy processing. The need of 

industry for more and faster production 

is met by good machinability. So for 

example in JRS’ concept no special 

equipment is needed, only standard 

machines from meat industry, for 

example bowl choppers. 

Using JRS’ functional ingredients keeps 

the list of ingredients short. Clear 

labelling is easily possible so you can 

clearly display your brand and product 

information while still showing off the 

quality product itself. 

Also, health benefits by fiber 

enrichment play an important role here 

since governments and public health 

authorities support product fortification 

for nutritional optimization. JRS 


Ingredients 

Food Ingredients offers suitable 

ingredients to improve the 

Nutri-Score of your products 

and additionally provides you 

with support for its technical 

implementation. VITACEL ® Dietary 

Fibers can meet the increased 

demand for healthier alternatives 

and nutritionally valuable foods 

fortified with plant-based, 

functional ingredients that 

contribute to gut health and wellbeing. 

Also VITACEL ® Dietary Fibers 

can not only influence hunger 

management and help lower body 

mass index but improve nutrient 

profiles of processed foods as a 

contribution to balanced and 

healthier diets. 

Healthy and tasty meat alternatives 

As due to this the demand is rising 

JRS production expands worldwide. 

There are 19 certified production 

facilities in Germany, USA and 

Mexico that specialize in food 

production. Those sites guarantee 

ongoing and safe supply of 

products and reliable coverage 

of global demand. Production 

and logistics are characterized by 

highest quality and efficiency. 

Our claim towards customer 

satisfaction and food safety is 

extremely high and therefore we 

work on continuous improvement 

also through certifications. 

In order to reach the consumer with 

innovative alternative sausage and 

minced meat products tailored 

to the target group, JRS offers 

attractive suggestions and examples 

of modern, contemporary recipes 

designed by our specialists. A great 

help to be well positioned in the 

face of tough competition. 

At JRS Food Technology 

and Nutrition Center, our 

food technologists provide 

comprehensive application and 

development support, from initial 

concept to development phase, 

or all the way through to market 

launch. We are your Innovative 

System and Technology Partner, 

globally involved in research and 

processing of plant materials. fmt 

Bioactive Collagen Peptides: 

A new understanding of the role 

of proteins in sports nutrition 

Body Toning 

• Increases lean mass 

and decreases fat mass 

Bone Health 

• Increases bone mineral 

density and flexibility 

Joint Health 

• Recovers joint cartilage 

and reduces joint pain 

Connective Tissue 

Improvement 

• Strengthens ligaments 

and tendons 

Key No. 99113 


GELITA AG · Uferstr. 7 · 69412 Eberbach · Germany · www.gelita.com 

19

Ingredients 

Free Curcumin Goes to the Brain and 

Beyond in a New Study 

Highly bioavailable BCM-95 ® curcumin extract addresses Alzheimer’s disease beyond the brain. 

A new study reveals Arjuna Natural 

Pvt, Ltd.’s CURCUGREEN ® (BCM-95 ® ) 

turmeric extract could potentially 

help lessen damage from Alzheimer’s 

disease on organs other than the brain. 

With the global population of seniors 

poised to double by 2050, concern 

about Alzheimer’s is something of high 

importance to a third of the world’s 

population, making its prevention and 

relief from its symptoms critical issues. 

Alzheimer’s disease is the cause of 

around two-thirds of dementia cases, 

worldwide. It is marked by progressive 

deficit in memory and cognitive ability, 

leading to deterioration of mood, 

motivation, language, immunity, and 

behavior. The majority of the focus 

on Alzheimer’s disease is on what it 

does to the brain. But the progress 

of the disease is not confined to the 

central nervous system. Alzheimer’s 

disease also involves damage to the 

peripheral organs, including the spleen, 

liver, lungs, kidneys, and brain stem. 

These co-pathologies are what make 

Alzheimer’s ultimately fatal. 

The new study, published in the June, 

2021 issue of the science journal 

Antioxidants, built on ample previous 

studies demonstrating the powerful 

antioxidant, anti-inflammatory, and 

anti-amyloid properties of curcumin, 

the most concentrated source being 

from the turmeric rhizome (Curcuma 

longa). The study was conducted on 

male and female transgenic mice by 

Jayeeta Manna, PhD, Gary Dunbar, 

PhD, and Panchanan Maiti, PhD, at 

the Field Neurosciences Institute, 

Central Michigan University, US, 

and investigated how the highly 

bioavailable curcuminoid formulation, 

CURCUGREEN (BCM-95), can help 

prevent abnormalities in peripheral 

organs of sufferers of Alzheimer’s 

disease. 

In the study, the subject mice orally 

received the equivalent of 100 mg/kg of 

CURCUGREEN (BCM-95) for two months. 

Cellular changes in the spleen, liver, 

kidney, and lungs were investigated 

for cell death, amyloid deposition, 

pTau levels (nerve fiber markers of 

Alzheimer’s), pro-inflammatory and 

anti-inflammatory markers, and overall 

cell death/survival markers. 

Results showed that CURCUGREEN 

(BCM-95) reduced enlargement 

and degeneration of the spleen, 

inflammation in the kidney, lung 

damage, and damage to the liver, 

including enlargement of liver cells and 

inflammation of the central hepatic vein. 

The results also showed a reduction in 

cell death in all these areas. In the brain, 

CURCUGREEN (BCM-95) also decreased 

amyloid deposition, pTau, cell loss, 

and reductions in inflammatory 

markers. “We are encouraged by 

this suggestion that curcumin could 

help protect against secondary organ 

stress and cellular damage, and help 

against overall damage wrought by 

this undiscriminating disease,” says 

Benny Antony, PhD, Joint Managing 

Director for Arjuna and inventor of 

CURCUGREEN (BCM-95). 

One of the primary advantages of 

CURCUGREEN’s (BCM-95) curcuminoid 

compounds is the unusually high 

bioavailability. Curcuminoid compounds 

typically have poor solubility 

in most body fluids, limiting their 

bioavailability. However, free curcumin 

levels achieved with the bioavailable 

formulation of curcuminoids and 

essential oil of turmeric in CURCUGREEN 

(BCM-95) proved to be about 200 to 

300 times more prevalent in the blood, 

brain, liver and kidney than levels 

reported for natural curcumin in other 

studies, demonstrating unprecedented 

bioavailability. 

“Cognitive health is emerging as one of 

the more serious health issues facing 

an aging population,” adds Antony. 

“But in the case of Alzheimer’s disease, 

the co-morbid damage to the rest of 

the body’s critical structures raises the 

stakes of prevention and mitigation 

quite literally to life or death status. At 

Arjuna, we believe that maintaining 

physical brain and body health naturally 

through safe and effective plant-based 

ingredients is a game-changer. Our 

highly bioavailable turmeric extract 

can be an important weapon in the 

campaign against this devastating, yet 

widely prevalent, disease.” 

fmt 


Ingredients 

IFT FIRST: Ingredient Suppliers Look to 

the Future 

By Donna Berry 

There are many uncertainties moving 

forward in a post-pandemic world, but 

the one thing we know for sure is that 

we must eat. We must also improve the 

food and beverage supply chain, while 

tending to the planet and ensuring 

that future generations are properly 

nourished. 

Ingredient suppliers at this year’s virtual 

conference from the Institute of Food 

Technologists, aptly named IFT FIRST 

(Food Improved by Research, Science 

and Technology, appeared to have a 

good idea of where current product 

development efforts need to focus. Many 

of the 101 companies that participated 

in the Supplier Suites portion of IFT 

FIRST on July 19 to 21 highlighted their 

ingredient technology through videos 

of hands-on demonstrations. Further, 

many have used this past year to build 

their in-house customer labs and used 

IFT FIRST to showcase capabilities and 

to invite customers to innovate at them. 

Priorities grow 

While health and wellness remain 

priorities, what healthy means to one 

person may be different than it does 

for another. This presents a great deal 

of opportunity for food and beverage 

formulators to define healthy as it 

relates to their product. 

“People are looking for a lot of different 

things,” said Joan Driggs, vice-president 

of content and thought leadership, IRI. 

Lynn Dornblaser, director of innovation 

and insight, Mintel, during a fireside 

chat, said, “Consumers are relaxing their 

vigilance, just a little bit. Not every single 

thing needs to be a healthy choice, but 

more and more products still need to be 

a convenient choice. (Consumers) are 

focusing a little bit more on the basics 

and it feels like a real opportunity for 

food formulators to really focus on the 

natural wholesomeness of foods and 

ingredients.” 

Most consumers have more than six 

personal health and wellness goals, 

according to Driggs. This includes 

everything from getting better sleep to 

improving mental acuity to destressing, 

and, of course, managing weight. The 

pandemic made them more mindful 

of these goals. It also made consumers 

more aware of the role of food and 

beverage in attaining these goals. 

Ingredient suppliers are responding, 

according to Nicholas Fereday, executive 

director for Rabobank, who participated 

in a market research panel at the virtual 

event. 

Formulating for the future requires a 

new mindset in terms of what is healthy 

for humans, for the planet and for 

businesses, he said. This is why ingredient 

suppliers are including sustainability 

and supply chain resilience into their 

Photo: Gelita 

innovation efforts, with nutrition and 

clean label almost always part of the 

equation. Not surprisingly, plant-based 

innovation dominated the virtual expo. 

Ingredion Inc., used IFT FIRST to debut 

a new structured vegetable protein 

derived from peas that is said to 

outperform competing pea protein 

ingredients in multiple areas, including 

hydration and particle integrity, 

resulting in products that more closely 

resemble the look, taste and texture of 

traditional meat without ingredients 

considered major allergens. Applications 

Natural Solutions for 

Effective Powder Processing 

Visit our booth 

30F120 at 

Fi & Hi Europe 

Omya Consumer Goods 

omya.com 

Key No. 100293 


21

Ingredients 

Photo: Ingredion 

include plant-based burgers, chickenstyle 

nuggets, meatballs, seafood 

patties, chicken/tuna salads, sausages 

and crumbles for savory applications. 

Ajinomoto Health & Nutrition focused 

on how its ingredients can assist 

with making such plant-based meat 

products better mimic the real deal. The 

company’s offerings include enzyme 

products designed to help build texture 

in plant-based products. There are 

also ingredients to assist with flavor 

development while minimizing sodium 

contents, a common drawback in many 

meat substitutes. To provide umami and 

kokumi, the company offers yeast, yeast 

extracts and monosodium glutamate 

ingredients. 

Multi-functional plant-based oil systems 

designed specifically for meat and dairy 

alternatives were showcased in a variety 

of on-trend prototypes by AAK. This 

included a pizza cheese topping, bacon 

analog that fries like the real deal, and 

hard and soft butter-type spreads. 

BENEO featured its clean-label rice 

starch in a dairy-free vanilla yogurt and 

a dairy-free, oat-based dulce le leche 

spread. The structure of rice starch, 

according to the company, lends itself as 

a direct replacement to milkfat in dairy 

alternatives. 

Beyond plants 

Functional foods also had a strong 

presence at IFT FIRST. GELITA, for 

example, hosted an educational 

session titled “Hot! Hot! Hot! Food 

Formulator’s Must-Have Ingredient: 

Collagen Protein.” As collagen protein 

experts, GELITA offers many ingredient 

options for manufacturers who want 

to augment their formulations with an 

additional nutritional value or for those 

who want to enter this lucrative sector 

being fueled by the concept of beauty 

from within, as collagen ingredients are 

associated with stimulating the body’s 

collagen metabolism and thereby 

assist with bone and joint health, skin 

rejuvenation, immunity and more. 

Food safety, too, was a powerful theme. 

In fact, a rapid diagnostic test—Snap 

DNA--was the first place winner of 

the Food Disruption Challenge Pitch 

Competition held during the virtual 

conference. The innovation challenge 

saw founders behind emerging and 

investment-ready companies pitch their 

endeavors to a panel of industry experts. 

Participating companies received pitch 

preparation and mentoring support 

from IFT leading up to the event, which 

ended with SnapDNA taking home a 

$25,000 cash prize. 

The California-based company is 

developing a self-contained, on-site 

analysis tool that is designed to replace 

current food pathogen lab tests. The 

tool aims to reduce the number and 

severity of outbreaks while lowering 

production costs for food manufacturers. 

SnapDNA’s rapid detection system 

delivers automated on-site analysis in 20 

minutes, saving companies millions of 

dollars in operational costs and limiting 

exposure to recalls, as compared 

to traditional diagnostic tools that 

often take up to a week in an off-site, 

specialized lab. 

SnapDNA will use the prize money 

to help fund its managed rollout 

across production facilities for several 

target companies. Other finalists in 

the innovation challenge included 

Ripe Revival, which extracts nutrients 

from fruits and vegetables to create 

functional ingredients and finished 

products, and Trophic, a company 

developing sustainable protein sourced 

from seaweed. 

Photo: BENEO Photo: BENEO 


Ingredients 

Efficient, reliable testing will assist 

with reducing food waste, one of two 

sustainability-related themes that 

dominated the expo. The other was 

freshwater scarcity. Many ingredient 

suppliers highlighted their efforts 

to reduce or eliminate water waste 

through energy-efficient production 

processes. 

Idaho Milk Products, for example, is 

a 12-year-old company owned by two 

farmer families that together have 14 

locations and 19 barns all within a 45-mile 

radius of the ingredient manufacturing 

plant. The company showed IFT FIRST 

attendees how the company converts 

about 4.5 million pounds of milk per 

day, every day around the clock, into 

two primary ingredients: milk protein 

concentrate and milk protein isolate. 

Its proprietary closed cold-loop process 

eliminates a heat treatment, which 

improves solubility and taste of the 

proteins. The ingredients contain 

the same 80% casein and 20% whey 

protein ratios as found in milk, just in 

Photo: BENEO 

a concentrated dried format produced 

using an energy-efficient filtrationbased 

process. The ingredients can be 

used in any application that requires a 

boost of high-quality, complete protein. 

Fereday explained that he was surprised 

by how sustainability became such a 

big talking point during the pandemic, 

particularly during the nationwide 

lockdowns. This is being attributed to 

how being at home all the time made 

many consumers confront how much 

waste they generate each day and how 

much water they used. It made them 

Photo: BENEO 

Photo: BENEO 

wonder more about these issues and 

have started to expect more from food 

and beverage manufacturers. Ingredient 

suppliers are responding. They also 

hope to respond in person in 2022, at 

the live IFT event scheduled for July 10 

to 13 in Chicago. 

fmt 


23 

Key No. 99420

Processing 

Starch, a True all-Rounder - from Grain 

to High-End Product 

The market for starch and starch derivatives has grown strongly over the past 25 years, almost unnoticed. 

The background to this is that the range of applications for modified starches and proteins in particular has 

been considerably expanded. Plants from Zeppelin Systems offer new ways to increase the efficiency of their 

production. 

Zeppelin Systems has long been a partner 

for equipment for the starch industry. At 

first glance, the process for obtaining 

starch does not appear particularly 

complex. But in detail, many processing 

steps are required, for which Zeppelin 

Systems has been supplying systems and 

components for many decades. This 

starts with the storage of raw materials, 

but also of end products such as dextrins 

and modified starches in silos and big 

bags with the corresponding feed and 

discharge systems. This is followed by 

systems for pneumatic conveying (e.g. 30 

t/h) and the handling of the ingredients 

(mixers, screening machines, dosing 

devices, filters etc.) up to systems for 

further processing (loading systems for 

trucks or trains). Of course, plant servicing 

and automation are also part of the offer. 

Starch as a trendsetter for 

innovative products 

The future of the starch industry 

belongs to refined products. Starch 

producers have now also discovered 

this market for themselves. In the 

past, their process ended with the 

sole extraction of starch. Today, other 

markets are opening up, for example 

in the plastics or paper industry. For 

example, starch is now considered 

the most important renewable 

raw material for the production of 

bioplastics in terms of volume. What 

is particularly interesting about starch 

processing is that vegetable proteins 

are obtained as a by-product, which 

are used for vegetarian foods and meat 

substitutes - a market with enormous 

growth potential. 

The Micdos high-performance metering system is expandable and allows high flexibility in the 

number of ingredients 

Meat substitutes on the rise 

The worldwide market for vegan 

meat substitutes has been showing an 

upward trend for years. According to 

a study by A.T. Kearney consultants, 

the new substitutes could account for 

28 percent of the total meat market 

in 2030. In ten years, this figure could 

even double to 60 percent. Zeppelin 

Systems is already feeling the effects of 

this trend today - in its own Rödermark 

pilot plant, the number of requests for 

processing tests has risen sharply over 

the past three years. 

Proteins isolated from the raw materials 

play a special role in the production 

of meat substitutes. Together with 

various ingredients, such as spices and 

flavorings, they are used to produce 

meat substitutes which has similar 

taste and structure to the meat. For an 

exact dosage - without destroying the 

structure of the protein textures - a 

highly automated weighing and dosing 

process of the individual ingredients 

are required. 

Zeppelin Systems stands out here 

with the MinDos or MicDos systems. 

MinDos (Minor Ingredients System) is 

an expandable system of two to eight 

dosing containers, which feeds the 

ingredients through screw conveyors 

into central hoppers. MicDos (Micro 

Ingredients System), on the other hand, 

allows greater flexibility in the number 

of ingredients, as it is expandable. 

Moreover, both systems eliminate 

contamination completely. 

The continuously operating Codos NT 

Kneader is also used here. The system 

plays a key role in efficient processing by 

combining raw material conditioning 

with a kneading system. Studies 

have shown that the addition of raw 

materials to the kneading process, for 


Processing 

SIMULATE WHOLE MUSCLE MEATS 

IN LOOK, TASTE AND NUTRITION. 

For meat analog and extender production, 

rely on the pioneer of the process for textured 

vegetable proteins by extrusion. Wenger began 

the worldwide initiative over 50 years ago, and 

continues to lead with ever expanding options 

today. 

High moisture meat analogs (HMMAs) produced on 

Wenger twin screw extruders mimic whole muscle 

meat, with similar characteristics for moisture, 

protein and fat contents, as well as a densely 

layered, somewhat fibrous structure. 

After extrusion, HMMAs may be cut, sliced or 

shredded – and then further processed or frozen. 

In addition to soy proteins or wheat gluten 

ingredients, alternative protein sources can be used 

for texture, mouthfeel and appearance objectives. 

Discover the latest in cutting edge extrusion 

processing and product development assistance. 

Email info@wenger.com now. 

Key No. 99332 

PHONE: 785.284.2133 | EMAIL: INFO@WENGER.COM | WENGER.COM 

USA | BELGIUM | TAIWAN | BRASIL | CHINA 


25

Processing 

example the place of feed, the quantity, 

solid or liquid etc., has a considerable 

influence on the final product. This is 

also evident in the production of meat 

substitutes. Among other things, the 

system allows a very even distribution 

of liquid and temperature. Furthermore, 

it can be quickly adapted to different 

performance requirements and also 

work perfectly from a hygienic point of 

view, as it is very easy to clean. 

React quickly to changing market 

requirements 

Zeppelin Systems is also increasingly 

focusing on the production and 

treatment of modified starches, 

derivatives and proteins. The aim is 

to meet the constantly increasing 

demands of the food industry, whether 

in terms of purity, traceability and 

processing speed, or product variety. 

For example, manufacturers usually 

have to pay close attention to the 

separation of allergen-free, gluten-free 

and genetically modified raw materials 

The Zeppelin Systems pneumatic mixer 

(homogenizing silo with fluidizing bed bottom) 

produces a homogeneous mixture without 

mechanics, friction or high friction. 

(GMO). Industrial companies are often 

confronted with a whole range of 

special tasks, such as recipe changes 

and at the same time the production of 

grade-pure and batched products. 

Gentle on the product and a 

uniform end product 

The general goal in starch refining 

processes is to produce starch particles 

that are as uniformly shaped and 

colored as possible. This depends on 

many factors that are already present 

before the raw material is delivered to 

the factory (e.g. geographical location, 

time of harvest, weather conditions 

and many others). Special aggregates 

must be used to balance these different 

characteristics of the raw materials. 

Homogenizing silos with fluidized bed, 

as used by Zeppelin Systems, are very 

suitable for this purpose. Large flakes 

are retained. The homogenizing silos 

have very good mixing characteristics 

and can also handle larger batches. 

Depending on the bulk density, these 

silos can hold about 60 tons of starch 

products. The fluidized bed lining 

is optionally made of PE or stainless 

steel. While a PE fluidized bed lining 

has a temperature resistance of up to 

70°C, the temperature resistance of 

Gravimetric metering, DymoMix and Codos as 

well as pre-dough fermenters are available at 

the Zeppelin Technology Center in Rödermark 

for companies who want to carry out tests with 

their own raw materials. 

DymoMix can be used to moisten starch. 

stainless steel is considerably higher. 

The durability strength of the fluidized 

bed coverings made of sintered stainless 

steel is also much higher. Therefore, in 

the past years, stainless steel fluidized 

beds have been increasingly used. 

Wetting preserves starch flakes 

The DymoMix (Dynamic Moisture 

Mixing System), which was originally 

developed for bread doughs, is also the 

star in starch processing. The DymoMix 

wetting system works as a pre-mixer 

and is used as a supplementary 

production step between dosing and 

further processing steps. The special 

feature is that powdery components are 

wetted with water or oil, immediately 

producing a homogeneous mixture. 

The wetting with water or oil is achieved 

by a specially developed nozzle, which 

is installed in the rotating shaft of 

the device. This forms a liquid shield 

through which the powdery particles 

must penetrate and are thus wetted. 

In contrast to conventional systems, 

the wetting is not carried out with a 

high-pressure water jet, but by means 

of centrifugal force. 

This allows e.g. potato starch flakes to 

be sprayed with flavoring agents. The 

starch particles fall through a kind of 

water mist produced by a centrifugal 

atomizer. 

fmt 


Processing 

Extended Power Range up to 22 kW: 

the new 500P Universal Inverter 

Optimum performance in the control 

cabinet: NORDAC PRO SK 500P 

series frequency inverters from 

NORD DRIVESYSTEMS are based on the 

latest technology and are perfect for all 

drive applications. The power extension 

up to 22 kW for this new NORD flagship 

will be launched soon. The central innovations 

for the inverter family, which 

will then comprise five sizes, are the 

integrated multi-protocol Ethernet interface, 

the multi-encoder interface for 

multiple axis operation, a USB interface 

for voltage-free parameterization and 

improved motor control. 

NORDAC PRO SK 500P, the latest 

generation control cabinet inverter 

has only been on the market for 

around one and a half years. For NORD 

DRIVESYSTEMS, the new device family 

is already an extraordinary success. The 

inverter series is particularly characterised 

by its variety of interfaces and functions 

that come as standard. Various inverter 

versions can be optimally allocated to 

various application requirements. Plugin 

control, safety and option modules 

ensure maximum flexibility and the 

compact book-size design format 

enables space-saving installation in 

control cabinets. With the NORDAC PRO 

SK 500P family, NORD customers benefit 

from a universal inverter whose basic 

The new NORDAC PRO SK 500P control cabinet 

generation from NORD DRIVESYSTEMS will be 

extended to include five power levels, covering 

the power range from 0.25 to 22 kW. 

Image: NORD DRIVESYSTEMS 

version already provides high quality 

connection and functional features such 

as a CANopen interface, brake chopper, 

four parameter sets, PLC function and 

POSICON positioning control. 

Higher functionality and power 

with fewer variants 

NORD DRIVESYSTEMS extends the power 

range upwards with power levels 7.5 

and 11 kW in four configuration versions. 

Even the basic version provides a large 

number of possible applications. The 

power levels for 15, 18.5 and 22 kW will 

be launched only as advanced versions 

with optional modules for interface 

extension. Compared to control cabinet 

inverters of the previous generation, 

there is a significant reduction of device 

versions while the range of functions is 

larger and of higher quality. 

The latest sizes of the NORDAC PRO 

SK 500P will be available from spring 

2022. The further-expanding inverter 

family covers the power range from 

0.25 to 22 kW. In addition to improved 

characteristics and performance features, 

the new inverter generation uses the 

proven NORDAC parameter structure 

and is physically and functionally 

downward compatible. 

fmt 

HYGIENIC DESIGN Rotary Valve Easy Clean Twice 

Key No. 99937 

Hygienic Design 

Easy Cleaning 

Replaceable 

seal cartridge 

FDA–certified 

elastomers 

ATEX Protection System 

EHEDG Type EL Class II 


»COMPETENCE FOR LEADERSHIP« 

JAUDT Dosiertechnik 

Maschinenfabrik GmbH 

Raiffeisenstraße 3-5 

D-86167 Augsburg 

27 

e-mail: verkauf@jaudt.de 

www.jaudt.de

Processing 

Customized Weighing and Filling System 

for Diced Meat Impresses with 

Performance in Small Footprint 

A sophisticated automated packing line 

for sticky diced meat, incorporating 

two Ishida 12-head Fresh Food 

Weighers that combine to operate 

as four separate machines, has met 

the key challenge of managing the 

limited space available at Swiss meat 

processing company Micarna. 

Micarna had been asked by 

supermarket chain Migros to deliver 

a new product - fresh cooked lardons, 

strips of ham and chicken for adding 

to salads - to a challenging deadline. 

To give the product a longer shelf life, 

the fresh diced meat is packed in sterile 

conditions in a cleanroom at Micarna’s 

production facility in Bazenheid in the 

canton of St. Gallen. Cleanrooms are 

generally made as small as possible 

to reduce maintenance costs and 

floorspace, and to minimise the risk of 

contamination. As a result, the new 

packing system had to fit into a space 

of only 10.5 m x 2.2 m with a low ceiling 

height of just 2.8 m. 

The filling process for the new packing 

system was of particular concern, as 

Micarna’s technical project manager 

Patrick Nyffenegger explains: “The low 

headroom was a major issue, because 

it ruled out a standard circular weigher. 

There was very little room for product 

feed and distribution, and the cleaning 

processes also had to be taken into 

consideration.” 

The solution, devised by Itech AG 

which represents Ishida in Switzerland, 

involves the conveying of the fresh 

diced meat from the slicer to a 

crosshead feeder. When the system 

stops, the meat can be buffered in the 

feeder without the need to interrupt 

the cutting process. A mobile elevator 

is used for transferring the chunks 

of meat to a pivoting conveyor that 

supplies two crosshead feeders. From 

there, the meat is taken to another 

feeder that functions as a second buffer, 

which then transfers the lardons to the 

12 vibratory feeders on each of the two 

12-head Ishida Fresh Food Weighers. 

The Ishida CCW-R2-112 multihead 

weighers in linear configuration were 

specifically developed for the highperformance 

handling of sticky products 

in compact spaces. At Micarna, the two 

weighers are facing each other, working 

in tandem to pack the diced meat into 

thermoformed packs. Heavy duty ribbed 

plastic hoppers with scraper gates 

prevent the sticky meat from clinging to 

the weighers’ contact parts. 

Photos: Ishida Europe 

The two Ishida multihead weighers 

have been configured as if they were 

four single machines, discharging 

the required target weights into four 

separate collection chutes. These chutes 

are positioned so that the automated 

2 x 8 distribution system only needs to 

make small lateral movements. Patrick 

Nyffenegger describes the innovative 

solution from Itech and Ishida as “an 

inspiring concept.” 

The two weighers simultaneously fill 

16 hoppers in the distribution system. 


Processing 

A collector conveyor has replaced 

conventional swivel chutes, which 

reduces the distribution system’s overall 

height. To further minimise space, the 

project planners opted for a mobile 

support platform. For cleaning, the 

two machines are moved apart and 

all contact parts can be removed and 

reattached without the need for tools. 

The machine components are transferred 

to the washing facility on custom-made 

trolleys, designed to suit the confined 

space at the production facility. 

Micarna is currently using its new packing 

line to weigh and pack six products with 

fill weights ranging from 65g to 90g. 

“Precision is essential for us, and with these 

pack sizes, overfilling amounts to less 

than 1g per pack on average,” says Patrick 

Nyffenegger. The setup achieves an 

impressive output of 112 trays per minute, 

although even this speed is well below the 

capabilities of the two Ishida weighers. 

Despite the ingenious solution proposed, 

Patrick Nyffenegger was initially sceptical 

“because it made us rather worried 

when three alternative high-profile 

suppliers told us that it couldn’t be 

done.” However, the positive experience 

with Itech installations gave Micarna 

the confidence to award the contract to 

Ishida and Itech. The ten-month project 

that followed also involved “a great 

working relationship and coordination 

with the other suppliers” 

As a result, Micarna is very happy 

with the new automated weighing 

and filling solution and Patrick 

Nyffenegger is now looking to the 

future: “The new system is so efficient 

that we are soon going to start 

diverting more orders within Micarna 

to the new production facility in 

Bazenheid.” 

fmt 

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Key No. 99864 

29

Processing 

Optimized Operating Regime of Heat 

Exchangers 

Transferring heat is one of the basic processes in Food and Beverage production. This is true for both 

directions, heating and cooling of the product. Plate heat exchanger, Tubular, scraped heat exchanger, they 

all try to transfer heat as smooth and effective as possible. While the energy used can reach a relevant share 

of the cost, still the requirements for food safety need to be fulfilled. We want to display how food safety, 

quality and efficiency match by using the right sensors with a smart integration. 

Optimized Energy usage 

The yield of a heat transferring process 

depends on the available surface, the 

temperature difference between 

medium and product and the control 

loop between temperature sensor and 

heating valve. To ensure sufficient 

heating for all the product, a control 

system need to keep the temperature 

above the desired minimum temperature 

at any time. The systems improved over 

time, but still there is a delay between 

the recognition of the temperature 

sensor and the real temperature, as 

there is between the opening of the 

heating valve and the impact to become 

reality in the product. 

As one can see in Figure 1 it takes a 

while until the temperature sensors 

reading reaches the true value in the 

process. This time is called T90 time, as it 

describes how long it takes until a sensor 

shows 90% of the true temperature. 

The hygienic temperature sensor PT20H 

from Baumer only takes 2 second. In this 

time, not only the Pt100 sensor mounted 

in the reduced tip of the sensor, has 

recognized the actual temperature. Also 

the transmitter created the signal and 

sent it out to the control system. That 

means that compared to a slower sensor 

the system knows much earlier that the 

requested temperature is reached and 

can open or close the heating valve. As 

the signal transfer, the valve operation 

and the reaction of the system takes 

a while, this need to be considered. In 

the shown example, the lowest product 

temperature shall not be below 72°C to 

ensure the pasteurization effect. The 

system will have to ensure, that the 

temperature remains above this level. 

Knowing about the delay between the 

signal generation, transfer, controlling, 

and reaction, the programmer knows 

that the valve needs to be opened earlier. 

When the reading reaches maybe 73,5°C, 

the temperature will still go down, 

while the system knows, that it need 

to heat up again. After that reaction 

time, the temperature in the product is 

rising again, hopefully not underlining 

the 72°C. When a certain temperature 

is recognized, the controller will signal 

the valve to close down. The speed in 

the system will define the altitude of the 

curve that results. The faster and better 

the control loop works, the least safety 

margins need to be planned. 

As we see in Figure 2, the trend is 

condensed and the system will not 

reach 75°C, but only 74°C as highest 

temperature. This is due to the faster 

recognition of the real value by the 

sensors, allowing quick communication 

and earlier activity of the valve. A fast 

temperature sensor like the PT20H, 

Correlation of the reaction time of temperature measurement and heating valve on product temperature 


Processing 

together with a fast valve, will in this case 

help to safe the energy that is required 

to increase the product temperature 

above the possible ideal trend. 

Quality meets efficiency 

As positive effect, the product is not 

exposed to the higher temperature, 

which will help to safe the product 

quality, without spoiling the safety. 

Exposed to higher temperature than 

necessary, most natural products suffer 

in taste smell and view. Faster and 

smoother control may also help to avoid 

heat peaks that could cause burned 

product layer inside a heat exchanger. 

The savings in energy and thermal 

impact on the quality can be seen Figure 

2. The areas marked in red are savings in 

both, energy and taste impact. 

Pump operation 

The other major information for the 

control loop is the flow velocity of 

the product. Relevant to ensure the 

desired heat contact time, the signal 

can as well be used to monitor the 

Optimized cleaning regime thanks to reliable sensor data 

system conditions. Changes in flow 

velocity, required energy amount and 

varying temperature profiles along 

the system indicate the status. The 

compact electromagnetic flow meter 

CombiFlow PF75H from Baumer 

supplies that information with 

high accuracy. Robust against the 

conditions around a heat exchanger, 

compact and fully sealed it is the right 

choice in this application. 

Optimized hygienic equipment 

But the sensors operation is not the 

only performance impact that should be 

considered. Hygienic integration, using 

Key No. 99496 


31

Processing 

a flush mounted system like the Baumer 

Hygienic Connector enables to measure 

quick, as there is no thermowell required. 

This makes the sensor faster. The flush 

mounted integration speeds up phase 

shift operations as well in production 

as while cleaning. This leads to saving 

product, time and energy. 

Hygienic design is a basic requirement 

for efficient and safe Food and 

Beverages processes in general. Using 

flush mounted sensors will improve 

every days performance. 

Local networks MTP 

The control system of the future might be 

even faster, using a local digital network 

as we can see in Modular Type Package 

set up. The valve and the sensor can 

communicate in a local network, very fast, 

very efficient. From the control system 

only the generic program is supplied, 

all other control duties are handled 

locally. Quick temperature sensor will 

speed up the process even more using 

a IO Link protocol. Fast signals, without 

losses and fast communication time 

allow speeding up the loop even more. 

Baumer IO-Link sensors support as well 

the future upgrading of systems. Dual 

Channel technology will enable to run 

the system today with 4 … 20 mA, using 

IO-Link only for parameterization and 

predictive maintenance, while in future 

the IO-Link signal will be the main signal 

as well for the signal transfer after the 

system is digitalized. 

Cleaning regime 

As standard effect, any build up or 

fouling will influence the transfer 

capacity of a heat exchanger. This can 

sometimes be mineral based layer on 

the media side, but usually it is more 

the fouling of product burned onto 

the surface. The colder a process can 

be kept, the longer it takes to build up 

a layer that requires a cleaning to get 

back to efficiency. But as build up can`t 

be prevented completely the main topic 

is to identify the best possible time to 

stop production and start with a CIP 

step. Especially the plate heat exchanger 

operation can make a huge step forward 

by not wasting production time because 

of early cleaning, but also not wasting 

energy because of too late cleaning. The 

pressure sensor PBMH from Baumer is a 

perfect match for this application. High 

sensitivity, digital communication and 

a strong performance in changing and 

especially hot temperatures, support 

the detection of the pressure difference 

rising between inlet and outlet with 

the time. In that way, the best possible 

timing to start the CIP can be measured 

and as well predicted. With a sensor 

in the media side or on the unsafe 

product side, it can be as well ensured, 

that the pressure on the treated side 

is always higher, avoiding that unsafe 

product reaches it. Detecting leakages 

that introduce product in to heating 

or cooling water could be recognized 

very fast, using the conductivity sensor 

CombiLyz AFI. 

Energy Monitoring 

On the other side, it also possible to 

measure the required heat that is 

supplied to the exchanger and compare 

the development with the product flow. 

The calorimetric flow sensor FlexFlow 

PF20H can measure the hot water supply 

and the supplied amount of energy 

can be compared with the produced 

product. 

Summary: 

Based on hygienic design, we have a 

lot of opportunities to improve the 

product quality, lower the energy usage, 

bring up the OEE and keep Food Safety 

ensured in heat exchanger operations. 

Quick temperature measurement, high 

accurate and temperature unaffected 

pressure measurement and the smart 

use of different flow meter will lead to 

best possible results. The mix of Baumer 

products designed for this process 

environment help to stay competitive 

improving daily operations. Let us help, 

finding the best suitable solution for 

your application. 

fmt 

The faster temperature measurement compresses and accelerates the control loop 


Processing 

Online Moisture Measurement on 

Cereal, Grains & Powders 

For food products produced by the 

grain industries, moisture is a crucial 

issue throughout the manufacturing 

process. Too little or too much moisture 

at different stages of production can 

affect the quality of the final product 

and the optimisation of production 

costs. By using microwave technology, 

it is possible to monitor moisture 

online, allowing trend analysis and 

early intervention when necessary. The 

Berthold moisture systems can measure 

grain moisture when harvested, 

throughout processing, and before 

storage and sale. This significantly 

reduces production costs and improves 

product quality. For example, as a rule 

the moisture content of couscous must 

not exceed 13.5%. 

Early recognition of fluctuations 

The MicroPolar system provides 

real-time, continuous measurement 

of moisture or dry matter content 

in a wide range of products. The 

measurement is performed directly 

on the main stream. This microwave 

measurement is nonintrusive; no 

sensor comes into contact with 

the product to be measured, 

which reduces maintenance. The 

measurement is not influenced by 

the color, viscosity or inhomogeneity 

of the product. Moreover, the 

measurement is carried out on the 

entire product. The MicroPolar system 

is easy to install. The processing unit 

has a large display and a user-friendly 

interface. Calibration can also be 

performed on site. 

Measuring principle and function 

The installation possibilities are manifold, 

common installation situations are e.g. 

on pipes, belt conveyor, shafts / chutes. 

Possible applications are on all types 

of cereals, grains and powder products 

including maize, semolina and couscous, 

as well as soya, rice, coffee, starch, nuts, 

rice, etc. 

The microwaves pass through the 

product to be measured, causing 

the free water molecules, which 

have excellent dielectric properties, 

to rotate. This rotation causes a 

slowing down (phase shift) and a 

decrease in amplitude (attenuation) 

of the microwaves, resulting in a 

very accurate measurement of the 

water content. Thanks to the multifrequency 

technique used by Berthold, 

measurements are highly reliable 

and stable and are not affected 

by reflectance or resonance. The 

integrated reference signal ensures 

Key No. 100865 


zeppelin-systems.com 

WHEN THE DOUGH 

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CODOS NT: Pioneering through 

continuous method of operation. 

In terms of quality, the CODOS NT mixing 

and kneading system from Zeppelin is practically 

unbeatable. Thanks to its innovative 

design, it always offers reproducible mixing 

results – and thus ensures consistent 

product quality every time. Doing so around 

the clock, even with large mixing quantities. 

When do you rely on Zeppelin quality? 

WE KNOW HOW. 

33

Processing 

excellent compensation for the 

influence of environmental parameters. 

As the device generates very low power 

microwaves (in the range of 0.1 mW), 

the measured product is not subject to 

any temperature increase or change. 

The radio licenses of the system have 

been approved by FCC, IC and ETSI. 

These are the advantages 

of Berthold’s moisture 

measurement used for the food 

industry: 

• Measures moisture across a 

representative product path 

• Energy reduction in drying 

processes 

• Increased yield through reduced 

amount of rejects 

• Free of wear and maintenance 

• Online process control for real-time 

process information 

• Highly representative due to 

transmission principle 

• Easy to install on existing pipelines, 

vessels, and conveyors 

fmt 

Food-Safe Smoking with the 

MASTER of SMOKE

Processing 

During the smoking process, the 

Meat Processor becomes the 

producer of the ingredient smoke. 

Manufacturers are aware that the 

choice of smoking agent is crucial 

for avoiding substances, which are 

hazardous to health. For more than 

40 years, JRS (J. Rettenmaier & Söhne, 

Rosenberg) is setting the standards 

in professional natural smoking 

technology. JRS has succeeded in 

transferring the age-old tradition 

of natural smoking into the modern 

world of the professional food 

industry, whilst meeting the highest 

standards of food safety. 

Smooth plant operation 

Leading smoking system manufacturers 

recommend the certified quality from 

the market leader. The RÄUCHERGOLD ® 

Engineering System has perfected the 

traditional smoking process for the 

most modern plant technology, and is 

constantly setting the market standard. 

Optimized processes, shorter smoking 

times and smooth plant operation 

enable cost efficiency, and superior, 

food safe smoking results. 

The “MASTER of SMOKE” leads the 

smoking tradition into a secure future. fmt 

Certified food safety 

HACCP certification of smoking 

chips is the mandatory prerequisite 

for compliance with food standards 

during the entire smoking process. 

JRS produces RÄUCHERGOLD ® 

smoking chips in a closed, certified 

production system, in accordance 

with HACCP and DIN EN ISO 9001. 

The exclusive use of fresh, untreated 

wood from PEFC-certified forestry is 

the basis for complete traceability. 

Special high-temperature drying 

processes, continuous analysis, 

monitoring and strict quality 

controls, certifies freedom from 

pollutants, heavy metals and 

pesticides. Precisely matched 

particle sizes and narrow grain 

spectrums, guarantee optimum 

smoke production at a defined 

smoldering temperature. Further, 

they contribute significantly to limit 

values of carcinogenic substances, 

especially PAH values, to ensure 

smoked foods can be safely 

complied. 

The RÄUCHERGOLD ® purity 

standard: 100 % natural and 

transparent 

JRS represents the conviction that 

“smoked in the true tradition” means 

100 % natural smoke, produced 

directly from selected woods. The 

RÄUCHERGOLD ® commitment for 

purity, guarantees the exclusive use 

of natural primary raw materials, 

and the application of purely 

mechanical and thermal production 

processes - without chemicals or 

artificial additives. 

Key No. 100336 


35

Processing 

Exploring the Growth of Plant-Based Milk 

According to The Vegan Society, the plant-based milk market in the UK was worth more than £230 million in 

2019 – around 15% of the European market1, and the value of the market is predicted to more than double 

by 2025. 

By Matt Hale, International Sales & Marketing Director, HRS Heat Exchangers 

In fact, the plant-based milk market 

now accounts for around 10% of the 

total milk market, and the growing 

number of consumers of plant-based 

milks have more choice than ever 

before. The most popular plant-based 

milk in the UK is currently oat milk 

(which occupies almost a third of the 

market), followed by almond milk, 

coconut milk and soya milk. However, 

the sector is full of innovation, with 

new developments and products plantbased 

milk alternatives, or ‘alt-milks’ as 

they are sometimes known, are being 

made from more raw ingredients than 

ever before, with pea- and barleybased 

drinks being among the most 

recent newcomers to the market. 

There are many reasons for the 

popularity of plant-based milks. As 

well as a rise in the adoption of vegan 

and plant-based diets due to health 

and moral grounds, environmental 

concerns are also driving uptake with 

proponents claiming that plant milk has 

a lower greenhouse gas (GHG) footprint 

than dairy production – although 

the overall picture is highly complex, 

and the figures are disputed by the 

dairy industry. An apparent increase 

in the level of lactose intolerance in 

developed countries is also helping to 

increase demand. 

The range of plant-based milks also 

allows for consumers to express their 

tastes and identities as cafes and 

restaurants open-up after lockdown. 

As one industry analyst said earlier this 

year, “To choose your specific type of 

plant-based milk in Starbucks seems to 

be a way of identifying yourself.” 

While dairy milk has long been seen as 

a drink or a meal accompaniment, for 

example being used as an ingredient or 

with cereal, there are increasing signs 

that plant-based drinks, particularly 

those with a thicker more yoghurtlike 

texture or those sold in individual 

portions, are being seen as a healthy 

snack in their own right. Research by the 

Brisan Group2 suggests that up to a third 

of these products are viewed as a snack, 

and 61 per cent are viewed as ‘a treat.’ 

Globally soya milk products remain the 

most popular (although the demand 

for oat-based products is growing) 

and they accounted for 29.5% of 

revenue globally in 2019. Coconutbased 

beverages are one of the fastest 

growing segments, predicted to 

increase 8.6% between 2020 and 2027. 

Across all types of plant-milk, plain 

flavors dominate sales, accounting to 

71.1% of the total value. 

Production of plant-based milk 

Contrary to public perception, the idea 

of plant-based milks is not new. ‘Milk’ 

made from soyabeans has a long history 

in China (where recorded production 

dates back to 1365), while almond 

milk was recorded in the Middle East 

in the 13th century. A commercial 

soya milk factory was established near 

Paris in 1910 and demand for soya 

milk rose through the 1970s and 80s 

due to increasing awareness of lactose 

intolerance. 

These days there is a wide range of 

plant-based milks made from nuts, 

grains and legumes, as well as other 

seeds (such as sunflower and hemp) or 

coconut. 

There are two main methods for 

processing plant-based milk: wet or 

dry. The wet process involves soaking 

and grinding the raw material in large 

volumes of water for up to 12 hours. 

In some cases, enzymes are added to 

hydrolyse starches (for example in 

oat milk production). The dry process 

involves milling the raw material into a 

flour or powder which is then processed 

to separate the starch, protein and fiber 

as desired, before being hydrated. As 

a result, dry production processes can 

result in a higher protein content in the 

finished product. 

The production method means that, if 

the soaked product is not ground to 


Processing 

sufficiently fine a size, the number 

of particles removed when 

the mixture is strained creates 

high levels of waste. It is also 

important to mix products well, 

particularly those containing 

oils or thickening or stabilising 

agents. Therefore, maintaining 

product consistency is a key goal 

for the manufacturing process, 

and will determine the choice of 

processing equipment including 

pumps, heat exchangers, etc. 

Disadvantages of plant-milk 

Plant-based milks cannot match 

the natural nutrition profile of 

dairy milk in terms of protein 

levels and essential amino acids. 

However, as well as being free 

of lactose, they are lower in 

saturated fat and cholesterol 

than non-skimmed milk. 

drink world Techn + Mark, 139,5 x 194 mm, Digitalisation M, CC-en91-AZ011 08/21 

Plant-based milks are not 

immune from criticism, and in 

some countries and regions, 

including the European Union, 

such products cannot be sold or 

marketed as ‘milk’ or ‘yoghurt.’ 

In addition, supporters of dairy 

milk say plant-based drinks 

are highly processed and full 

of additives, while diary milk 

is simply homogenised and 

pasteurised. 

Despite this, such is the interest 

in the sector than many of the 

world’s largest dairy companies, 

including Lactalis, Nestlé and 

Danone, are investing into dairyalternatives, 

either through 

product development or company 

acquisition. A number of market 

analysts believe the market is 

ready for rationalisation, with a 

number of brands falling by the 

wayside or being acquired by 

larger food producers. 

Maintaining quality and 

demand 

The quality of the product is very 

important, and monitoring of 

key parameters includes viscosity, 

particle size, protein content, 

digestibility, nutrient content and 

flavor analysis. Maintaining these 

important quality characteristics 


The future starts 

in our heads 

Discover our digital innovations 

at krones.com 

Key No. 100757 

37

Processing 

requires the minimal amount of 

processing – and making sure that 

processes such as pasteurisation cause 

as little disruption to the product as 

possible can help alleviate criticisms 

about the highly processed nature of 

plant milks. 

Where possible, combining processes 

such as dilution and sterilisation, for 

example by using the using the HRS DSI 

Series, can provide benefits and reduce 

overall processing of the product. The 

benefit of sterilising using direct steam 

injection is the speed of the process, 

with sterilisation temperatures of 100 

to 145 deg. C. being reached in around 

a second; much quicker than the fastest 

heat exchanger systems. For products 

such as plant milks, this rapid heating 

prevents cooking of the product and 

formation of caramel-type compounds 

which can darken the product or 

produce unwanted flavors. 

It is also useful for grain-based products, 

such as oat milk, which benefit from the 

additional dilution with water which the 

food-grade steam provides, but the type 

and model of heat exchanger chosen 

will depend on many different factors, 

such as the nature of the process to be 

carried out (pasteurisation, sterilisation, 

dehydration, etc.) and the viscosity of 

the drink being processed. HRS has a 

complete range of products from simple 

tube-in-tube designs to rotating or 

reciprocating scraped-surface designs, 

all of which combine efficient heat 

transfer with delicate product handling; 

ensuring that products remain in 

emulsion and that the product does not 

foul the equipment. 

Whatever plant-based milk product 

you are producing, it is important to 

remember that plant-based milks have 

the same requirements for pasteurisation, 

sterilisation, cooking or cooling as 

other beverages which contain specific 

ingredients. It is therefore crucial to 

invest in the most effective and efficient 

processing technology for all stages of 

production. 

fmt 

Author: 

Matt Hale is International Sales & Marketing 

Director, HRS Heat Exchangers 

1) https://www.vegansociety.com/news/market-insights/ 

dairy-alternative-market/european-plant-milk-market/ukplant-milk-market 

2) https://brisangroup.com/food-industry-thoughts-articles/ 

the-future-of-plant-based-beverages 

Overcoming Clean-In-Place Challenges In 

Hygienic Applications 

By Paul Cardon 

Hygienic applications are bound to the 

most stringent compliance regulations, 

a natural expectation considering the 

importance of maintaining a sanitary 

environment for processes involving 

food, cosmetics and pharmaceuticals. 

Established by different regulatory 

agencies around the world – including 

the U.S. Food and Drug Administration 

(FDA); 3-A Sanitary Standards, Inc., 

(3-A); and the European Hygienic 

Engineering And Design Group (EHEDG) 

– these regulations have proven to 

help protect the public against the 

distribution of contaminated products. 

In addition, these regulations also serve 

to safeguard manufacturers, providing 

guideposts that mitigate against 

catastrophic events such as a product 

recall or food-borne illness. 

As a result of these strict regulations, 

manufacturers must continuously 

work to help ensure the equipment 

they use do not impart any adverse 

effects at any point in the process. 

Since pumps are used extensively in 

hygienic applications, they too must be 

in compliance with these regulations at 

all times. This includes complying with 

cleaning and sanitation procedures 

that are designed to meet hygienic 

requirements. 

However, properly cleaning these 

process pumps doesn’t come without 

its share of challenges. Opting for a 

complete pump disassembly is effective, 

but not efficient and very timeconsuming. 

Another option, which 

many operators prefer, is the cleanin-place 

(CIP) method. Yet, this comes 

with its own set of challenges. 

Process pumps in hygienic applications 

endure a lengthy series of cleaning 

phases, including at least four for 

rinsing alone. The typical phases of 

the CIP process consist of removing 

gross debris and/or product recovery; 

pre-rinse; detergent recirculation; 

intermediate rinse; second detergent 

recirculation; intermediate rinse; 

disinfection; and final rinse. While 

this thorough process is essential, it 

also creates its share of problems, 

including inefficient product recovery, 

excessive CIP flow rates, increased 

water hammer, and performance 

issues caused by temperature 

variations. 


Processing 

When the transmission is at atmospheric pressure, the pump’s disc remains in contact 

with the cylinder. 

Photos: PSG/Mouvex 

The Problems With CIP 

Product recovery is the first problem to 

address before the CIP process begins. 

The pump, along with any major part of 

the process installation, is typically full of 

product. If the pump cannot run dry and 

provide vacuum and compression effects, 

then product recovery can’t occur. In this 

scenario, alternative methods are used, 

such as a pigging system. While useful 

at recovering product in specifically 

designed pipe sections, it is ineffective at 

removing product from valves, filters and 

pumps. Another method is water and air 

flushing, but this is prone to creating 

product contamination and waste. 

Excessive CIP flow rates present 

another problem. This rate, 

determined by in-pipe velocity, is 

based on a minimum value, usually 1.5 

to 3 m/s. To provide effective cleaning, 

the flow must be turbulent, resulting 

in a flow rate almost always higher 

than the process flow rate. Because 

of this, most process pumps require a 

bypass to avoid an excessive internal 

pressure drop during CIP. However, 

no one has mastered the ability to 

split the CIP flow rate between the 

pump and the bypass, meaning there 

is no guarantee the pump will receive 

a thorough cleaning. 

When compressed air is introduced to the 

transmission, the pump’s bellows stretch, 

pushing the disc away from the cylinder. 


Key No. 100286 

39

Processing 

A third issue comes from water 

hammer, created when the CIP fluid 

gains speed before reaching the 

process in the pump. When the fluid 

reaches the process, it creates a shock 

that can severely damage the pump’s 

mechanical seal and shafts. Ideally, 

putting the CIP system as close to the 

process as possible can mitigate this 

issue, but most systems are found 

further away. 

Lastly, temperature variations 

are also troublesome. CIP fluid 

temperature may vary from 20°C 

(70°F) up to 90°C (200°F). If the pump 

technology has thin clearances, they 

must be enlarged to withstand these 

temperature fluctuations to avoid the 

pump’s rotating parts galling during 

the CIP’s hot phases. These enlarged 

clearances, however, can affect pump 

performance during certain phases 

of the process. Additionally, waiting 

times between the hot and cold CIP 

phases must occur to avoid pump 

blockage. 

The Eccentric Disc & ECS Solution 

These problems, though, can be 

overcome by selecting a pump 

technology – such as eccentric disc – 

that not only has a pump design that 

makes it easier to get a thorough 

clean from the CIP process, but can 

also integrate the CIP system directly 

into the pump. This new integrated 

CIP system, often referred to as an Easy 

Clean System (ECS), incorporates the 

bypass into the pump, mitigating the 

need for an additional power source. 

The compressed air source and solenoid 

valve used for the regular CIP bypass 

can be used to power the ECS. 

When speaking specifically about 

eccentric disc pumps, Mouvex ® offers 

two pump series that are equipped 

with an ECS: SLS and H-FLO Series 

Eccentric Disc Pumps. On these 

models, the transmission includes 

a pressurized capacity designed to 

intake 4 bar (58 psi) of compressor 

air. The air supply opens the pump 

interior, allowing the full CIP flow 

rate to cross through the pump with 

limited pressure drop. This design 

does not require an external bypass 

valve or linked piping. 

When a pump goes through its usual 

process, the transmission stays at 

atmospheric pressure, keeping the 

disc in contact with the cylinder to 

allow the pumping action. During 

the CIP process, the pump stops and 

compressed air flows through the 

transmission. The compressed air forces 

the bellows to stretch and push the 

disc away from the cylinder, allowing 

the full CIP flow rate to pass through 

the pump with limited pressure drop. 

The compressed air also balances the 

internal and external pressure of the 

bellows, creating resistance to pressure 

and water hammers. 

The tandem of eccentric pump 

technology and an ECS provides an 

answer to the common problems 

associated with the CIP process. The 

eccentric pump design allows it to 

pump air, which creates a vacuum 

effect on the pump’s suction side and a 

compressor effect on the discharge side. 

This feature results in a plug effect that 

pushes product out of the pump prior 

to cleaning and allows some eccentric 

pumps to recover product from transfer 

lines at rates of up to 95% (suction) 

and 85% (discharge). These pumps also 

help eliminate the risk of additional 

contamination as the pump uses air 

already in contact with the product. 

Additionally, with the ability to remove 

most of the product before CIP, the 

pump’s internals are less soiled during 

the cleaning process and require less 

detergents and other fluids to reach 

proper cleanliness. 

Because the ECS mitigates the need for 

the CIP bypass and has the full CIP flow 

pass through the pump, the cleaning 

Top image: Process Operation 

(product pumping) 

When the transmission is not 

supplied with air during operation, 

the pump’s disc remains against the 

cylinder to allow pumping action. 

ECS Illustrations CIPP operationwater 

flush.jpg 

Bottom image: CIP or Water Flush 

During CIP or water flush, the 

pump stops, and the transmission 

is supplied with compressed air. 

This allows the disc to move away 

from the cylinder, letting the full 

CIP flow rate to pass through the 

pump. 


Processing 

process becomes more thorough and 

efficient. With the pump fully open, 

pressure drop decreases dramatically. 

Additionally, the lack of the CIP bypass 

simplifies installation and makes 

cleaning easier overall with less piping, 

risk and product retention. 

Regarding water hammer, the ECS 

pressurizes the bellows, which provides 

higher CIP pressure at the pump inlet 

(up to 6 bar [90 psi]), improving the 

resistance to this occurrence. On many 

eccentric disc pumps, the suction port 

is tangential instead of centered. 

This offers better cleaning through 

centrifuge effect and reduces water 

hammer impact on the bellow. 

Temperature variations also don’t 

hamper the functionality of an eccentric 

pump or the ECS because they don’t 

need clearances. On many pumping 

technologies, functional clearances 

are necessary to prevent pumping 

parts from galling or clogging. But 

with eccentric disc technology, those 

clearances aren’t required because the 

parts remain in permanent contact. 

Even with a 90°C (200°F) gap, there isn’t 

a waiting period between hot and cold 

phases. 

Conclusion 

In the hygiene technology landscape, 

cleanliness will always be a paramount 

concern and essential to an operation’s 

success. An ECS-equipped eccentric disc 

pump can help manufacturers ensure 

cleanliness while also keeping costs in 

check and efficiency and functionality 

high. 

fmt 

The Author: 

Paul Cardon is Business Development Manager 

PSG Auxerre - FRANCE. 

Mouvex is a product brand of PSG®, a Dover 

company, Oakbrook Terrace, IL, USA. 

Illustration of a PD pumps with and without CIP bypass. 


Key No. 100286 

41

Processing 

PROCESS TECHNOLOGY&COMPONENTS 

© NETZSCH 

The cross-sectoral media platform 

for suppliers and users in two languages: 

German and English 

Exclusive information around the pump 

and compressor industry as well as 

systems and components 

Developments and trends 

First-hand future technology 

Targeted at international trade 

shows for 2021 

Special issue for the Russian market 

in October 

42 Dr. Harnisch Verlags GmbH · Eschenstr. 25 · 90441 Nuremberg · Tel.: +49 (0) 911 - 2018 0 · food info@harnisch.com Marketing & Technology · www.harnisch.com • October 2021

Processing 

All-Seeing Solution Brings Multiple 

Benefits for Meat Supplier 

Key No. 98981 

A bespoke IT solution from specialist 

provider CSB-System is enabling one 

of Europe’s leading meat suppliers to 

effectively control its entire operation, 

ensuring valuable structure, transparency 

and efficiency. The Sopraco Group 

supplies custom meat – veal, beef, pork, 

goat, game, and poultry – for mass 

distribution, chain stores, butchers’ shops, 

and the foodservice sector throughout 

Europe. The wide choice of products 

includes portioned, fresh, frozen, 

processed, and cooked meats. 

The company’s fully vertically integrated 

operation covers the entire process 

– livestock farming, production of 

appropriate feeds, slaughterhouse, meat 

distribution and processing, and logistics 

- with specialist businesses focusing on 

different areas. 

The major benefit of this integrated 

approach is that it enables Sopraco to 

respond quickly to market developments 

and consumer trends. At the same 

time, this requires an efficient IT system 

to manage the process. Initially, the 

software to control operations was 

developed in house, with data input, 

weighing and labelling all carried out 

manually. However, as the company 

grew and developed, the IT system 

became inefficient, slowing down 

production and creating a ‘spaghetti-like’ 

complicated network of interfaces. 

The CSB solution provides complete 

visibility throughout, thanks to real-time 

product registration and monitoring that 

cover all areas – livestock, slaughtering, 

purchasing, receiving, production, QC 

processes, storage, picking and delivery. 

On the production floor, data is captured 

in real time. 

This approach offers numerous benefits. 

Sopraco now has a standard system that 

ensures best practice, fast implementation, 

and a single process across all its factories. 

Equally important, the company has full 

traceability throughout all its operations, 

and the system is easily scalable as the 

business grows or to meet the needs of 

a particular customer or at one location. 

“For Sopraco, CSB has an ERP system with 

all the know-how for the meat industry 

as standard,” comments Mark Ameloot, 

Director ICT & Technology at the Sopraco 

Group. “This makes us able to optimize 

and automate our processes to their 

maximum capacity.” 

Although a universal system for the 

company, every factory has its own 

physical installation. This ensures each 

business can respond quickly and flexibly 

to meet its particular requirements, 

while maintaining synergy with the rest 

of the group that supports the continued 

growth of the entire business. Each 

operation also benefits from CSB’s inhouse 

consultants who have knowledge 

not only of the software but also the 

markets Sopraco serves and who can 

therefore provide support and advice on 

daily operations. 

“One of the major gains for us is the 

knowledge and best practices with which 

the CSB consultants are able to provide 

us,” confirms Mark Ameloot. “A lot of 

steps which had to be done manually are 

now done automatically. This enables 

us to quickly respond to our customers’ 

wishes and provide them with correct 

and detailed information.” 

The adaptability of this solution also 

means it is now being implemented in 

sister companies in France. Future plans 

include the introduction of the latest 

version of CSB 6.2 into all operations, to 

ensure the company keeps up to date 

with all the latest developments and 

advances. 

“After these implementations we will 

take a new look at our processes for 

further optimization based on the new 

developments and insights we have 

gained after working with CSB for 

decades,” concludes Mark Ameloot. fmt 

HYGIENE TECHNOLOGY MADE IN GERMANY 

food Kohlhoff Marketing Hygienetechnik & Technology • October GmbH 2021 & Co. KG 

Isaac-Newton-Straße 2 · 59423 Unna · Germany 

Phone: +49(0)2303-98183-0 · E-Mail: info@kohlhoff-hygiene.de 

www.kohlhoff-hygiene.de 

43 

For more information about our hygiene technology devices 

for food processing companies please visit our web pages

Packaging 

How Nut Processors can gain from the 

Latest Sorting Technologies 

It’s not easy for nut processors to 

ensure food safety or meet customers’ 

product specifications. For one thing, 

foreign material and shell fragments 

can get into the processing line’s 

product stream. For another, nuts can 

be damaged by both by external and 

internal defects which can be almost 

impossible to detect. There’s also the 

risk posed by allergens if one type of 

nut should unintentionally get mixed 

with another. Yet all of these threats 

have to be eliminated to protect 

processors and retailers from product 

recalls and reputational damage. 

If this makes nut processing sound 

like Russian Roulette, the good news 

is that it’s possible to remove all the 

bullets! This is achievable thanks 

to the extraordinary effectiveness 

of state-of-the-art optical sorting 

machines. What’s more, today’s sorting 

solutions deliver a multitude of other 

benefits: they grade to specification, 

minimize false rejects, increase removal 

efficiency, reduce or eliminate the need 

for manual intervention, help solve 

the problem of labor (scarcity, cost, 

effectiveness), reduce downtime, and 

provide data about the product being 

sorted. Through all of these capabilities, 

sorters improve sustainability by cutting 

food waste while enhancing yields and 

profits. 

Here we take a brief look at how sorters 

achieve all this. We spotlight their 

capabilities with five popular types of 

nut to see the sorting solutions offered 

by industry-leader TOMRA Food. By 

looking first at almond processing, we 

introduce and explain the technologies 

applicable throughout the various 

stages of almond processing. We 

will also examine how sorters 

operate effectively on lines handling, 

macadamia, walnuts, hazelnuts, and 

peanuts. 

The process for Almonds, different 

sorters for different tasks 

As harvested nuts are hulled, shelled, 

then processed, different sorting 

solutions are needed to perform 

various tasks. Sorting machines initially 

take care of fairly basic requirements, 

but as the nuts progress along the line 

towards storage or packaging, the 

sorters become more sophisticated and 

specialized in their focus. The process 

for almonds is a good example of this. 

The first challenge with almonds, the 

removal of foreign material, hull and 

shell, is one the huller-sheller typically 

deal with. A highly detailed inspection 

isn’t needed at this initial stage, but it 

is desirable to sort out the bigger pieces 

of unwanted material, hull, sticks and 

shells, and to do this at a fast rate. The 

machine best suited to this task is the 

TOMRA 3C, a free-fall machine capable 

of sorting more than 20 tons of nuts per 

hour. This eliminates foreign materials, 

including hull, stone, shell, stick, and 

all the most common defects, with an 

incredible efficiency of 99.5%+ purity. 

A second check for foreign materials 

and kernels is made when the almonds 

reach the processor - and the more that’s 

sorted out at this early stage, the less 

there will be to do later. This next task 

is handled by TOMRA’s Ixus Bulk sorter, 

a belt machine capable of unrivaled 

throughput. The Ixus employs the latest 

x-ray and imaging technology to detect 

and eject materials such as stones, glass, 

rocks, and high-density plastics. 

44 


Packaging 

The relentless search for impurities 

continues in the next step, with the 

sorter now looking for smaller and 

less dense foreign materials. Plastics 

might still be found at this stage, but 

most unwanted objects are now 

likely to be natural materials such as 

shell, hull, peewee inshell, and small 

sticks, or allergens arising from crosscontaminated 

products - pistachio 

in an almond line, for example. The 

machine that performs this task is the 

TOMRA 5C, a premium optical sorter 

explicitly developed for nuts and dried 

fruit, recently launched as the successor 

to the TOMRA Nimbus. The TOMRA 

5C is typically equipped at this point 

in almond processing with a single 

laser scanner plus a single BSI+ scanner 

uniquely capable of ‘seeing’ the 

biometric characteristics of materials 

on the line, using two different 

technologies to ensure removal of all 

types of foreign material. 

Checking biometric characteristics 

For the third sorting stage at the almond 

processor, the TOMRA 5C is used again 

- and now that it’s equipped with two 

Biometric Signature Identification 

(BSI+) scanners, this machine shows its 

remarkable ability to find hard-to-see 

and nearly invisible defects: insect 

damage, pin-hole, gummy, mold, 

brown spot, and shrivel. Though nuts 

with these defects are removed, they 

will be recovered for sale for other uses. 

Most defects at this stage are inedible 

and will be used in oils for cosmetics. 

It is possible to find all these defects 

because TOMRA’s unique BSI+ 

technology scans materials with both 

near-infrared (NIR) and visible spectrum 

wavelengths. This instantly compares 

the biometric characteristics of objects 

to features stored in a database to 

determine whether they should be 

accepted or rejected. This technology 

can also detect and reject other critical 

nut defects such as rancidity, decay, 

mold, allergens, and water and oil 

content. 

Delicate Macadamia nuts 

Global demand for macadamia nuts 

has created a need to process them 

in ever-greater quantities, while 

consumers are simultaneously raising 

their expectations of product quality 

and food safety. 

Macadamias have many varieties 

and sizes, with a very thick shell that 

generally sees a ratio of 67% shell versus 

33% kernel. This means that processors 

face an extremely high defect level 

after cracking - something the TOMRA 

3C is very well suited to solve because 

it separates shell from kernel with a 

low giveaway. The second position for 

the TOMRA 3C will be to remove major 

discolorations, rotten, mouldy kernel as 

well as remainder shell. 

Pecans, one of the most 

complicated nuts to process 

Pecans are one of the fastest growing 

nuts, with huge demand for quality 

kernel. Like walnuts, pecans are sold 

in so many different sizes, grades, 

and product types that they are one 

of the most complicated of all nuts 

to process. Booming global demand 

for pecans creates a need to process 

them in ever-greater quantities, while 

consumers are simultaneously raising 

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SCHAAF TECHNOLOGIE GMBH 

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Key No. 99032 

food Marketing & Technology • October 2021 45

Packaging 

their expectations of product quality 

and food safety. This is seen in product 

specifications getting stricter: not so 

long ago, it was acceptable for a ton of 

nuts to contain up to 20 pieces of shell, 

but today many wholesalers insist on 

there being no more than five pieces 

per ton - or in some cases, fewer than 

one. 

On the first run through the TOMRA 

5C, when the machine is equipped 

with double-sided BSI+ scanners, a 

search is made for foreign materials, 

allergens, shell pieces, and shells within 

the Pecan. On the second run, using a 

high-resolution double-sided laser and 

a single BSI+ scanner, the sorter detects 

and ejects hard-to-find product defects 

such as rancidity, mold, septa, shriveled 

nuts, and dark (red or black) nuts.Then 

in the final step before distribution, the 

pecans are inspected by the TOMRA 5B 

for grading by shape and perhaps also 

by color. Prior to packing, processors 

aiming for the highest quality kernel 

uses the IXUS Bulk X-Ray machine to do 

a final inspection for foreign material 

such as stone, wood, plastics – before 

being packed. 

Walnuts also subjected to 

multiple checks 

Walnuts are sold in so many different 

sizes, grades, and product types that 

they are the most complicated of 

all nuts to process. Booming global 

demand for walnuts creates a need to 

process them in ever-greater quantities, 

while consumers are simultaneously 

raising their expectations of product 

quality and food safety. This is seen in 

product specifications getting stricter: 

not so long ago it was acceptable for a 

ton of nuts to contain up to 20 pieces 

of shell, but today many wholesalers 

insist on there being no more than five 

pieces per ton - or in some cases, fewer 

than one. 

In the first stage, before cracking, the 

huller will put the walnuts through the 

Ixus Bulk x-ray sorter to remove foreign 

materials which could damage the 

shelling equipment. After sizing and 

shelling, the nuts are passed through 

a TOMRA 3C optical sorter at high 

capacity to remove shell fragments. 

Then the TOMRA 5C (or its predecessor, 

the Nimbus) works its magic no fewer 

than three times, before a final 

inspection is made by the TOMRA 5B. 

TOMRA’s ability to handle the product 

gently is critical in walnuts because 

they are quite fragile and breakage will 

reduce their value. 

Hazelnuts are not much easier 

With hazelnuts, ensuring food 

safety and product quality is equally 

complicated. These nuts are usually 

hand-picked but processors will still 

need to remove many of the same 

defects such as stones and other foreign 

material. Hazelnuts will be run through 

a TOMRA 3C before cracking, to remove 

unwanted items such as sticks, stones, 

and loose kernels, then re-sorted to 

46 


Packaging 

separate the loose kernels from the 

sticks and stones. Another TOMRA 3C 

is used after cracking, focused mainly 

on the shell pieces generated by the 

cracking process. 

After this, there is the more intensive 

part of hazelnut sorting. The TOMRA 

5C (or its predecessor, the Nimbus) 

is used at least twice, with some 

processors choosing to send the ejected 

product to another TOMRA 5C to 

recover what’s saleable at a lower 

grade. Both these inspections are made 

with double-sided BSI+ scanners (and 

perhaps also a high-resolution laser), to 

find and remove product imperfections 

such as mold, shrivel, oblong, and 

cimiciato insect damage. Only by using 

TOMRA’s unique Biometric Signature 

Identification technology is it possible 

to find such damage. 

Finding the deadly toxin hidden in 

peanuts 

Of all the threats faced by nut 

processors, potentially the most 

challenging can be hidden inside 

peanuts. This is aflatoxin, a naturally 

occurring mycotoxin which it’s 

important to remove. Produced by 

certain Aspergillus molds (fungi) on 

plants such as corn and grain, or more 

commonly in the ground, this toxin 

usually develops in the field - and 

because it tends to occur in ‘hot spots,’ 

test samples don’t always find it. But 

TOMRA’s Detox Machine does. 

This special design, incorporated in 

the TOMRA Nimbus machine, makes it 

possible to identify the extremely low 

intensity of light reflected by aflatoxin 

producing mold in peanuts and remove 

them. 

This extraordinary capability has the 

power to save peanut processors and 

retailers from the kind of product 

recalls that bring brands to their knees. 

With sorters, it’s ‘mission 

accomplished’ 

Although TOMRA’s sorting technologies 

are sophisticated, all are designed to 

be easy to use. What’s more, these 

machines are remotely controllable 

and easily networked, and some even 

possess self-learning abilities to refine 

their sorting accuracy continually. As 

a result, false rejection rates are low, 

yields are high, and nut processors are 

empowered to conquer even the most 

daunting of operational challenges. fmt 

MANAGING 

ENERGY 

EFFICIENTLY 

HRS provide a range of tubular and scraped surface heat exchangers, components, modules and complete processing 

systems that help you to optimise production, make the most of raw materials, while reducing energy consumption, waste 

and emissions: 

Pasteurisation 

Evaporation 

Sterilisation 

Aseptic Filling 

CIP Systems 

Hot Water Sets 

info@uk.hrs-he.com 

food Marketing & Technology • October 2021 +44 1923 232 47335 

www.hrs-heatexchangers.com

Packaging 

Martini Perfects the Packaging of Pasta 

with new Control Technology 

New solution improves speed, accuracy and sealing quality 

Based in Italy, Martini srl produces 

high-precision weighing and packaging 

machines for the food sector. Its new 

MCRS-VD packaging system enables the 

packaging of up to 180 packs of pasta 

per minute. At the heart of the solution 

is an OMRON NX701 1600 machine 

controller. This manages the movements 

of the MCRS-VD. OMRON’s NX-TC 

Perfect Sealing technology enables the 

end user to improve the stability of the 

thermoregulation involved and reduces 

the costs associated with the use of 

packaging films. 

A fast and flexible system 

The MCRS-VD automates all the stages 

of packaging - including folding, sealing 

and labelling. The system was created by 

Martini to meet the growing need for 

greater speed, efficiency and flexibility 

from pasta producers all over the world. 

A key aspect of the structure of the new 

machine is two continuous, vertical 

box-motion packaging machines. These 

are mounted on a segmented belt with 

intermittent feed and are fed by a double 

weighing system that uses Infinity - a 

digital, multi-head model. 

Precision, speed and accuracy 

Martini’s Infinity weighing system enables 

users to dose the pasta quickly and very 

precisely, with the doses conveyed to the 

two packaging machines. A digital filter, 

equipped with the control electronics of 

The new MCRS-VD packaging system enables the packaging of up to 180 packs of pasta per minute. 

each head of the weigher, ensures the 

accuracy of each dosage. 

The creation of the new system 

was largely supported by OMRON’s 

automation technology and technical 

advice. The final performance of the 

packaging system is managed by the 

OMRON NX701 1600 machine controller. 

This coordinates and synchronises the 

operation of the weighing system with 

the packaging system. The machine 

controller was chosen mainly because 

of its speed capabilities. Thanks to its 

CPU and available memory, the NX701 

1600 can manage up to 128 axes in real 

time. It supports all of the main industrial 

communication standards, including 

EtherCAT (to the field), EtherNet / IP and 

OPC-UA. 

The OMRON controller manages 34 

OMRON 1S servos and six 3G3MX2 

inverters. Part of the drives are 

responsible for sealing the package 

based on OMRON’s NX-TC Perfect 

Sealing thermoregulation system. This 

technology stabilises the temperature 

by filtering all disturbances related to 

thermoregulation so that end users can 

vary the thickness of the packages. In 

particular, the possibility of operating in 

very low temperature ranges (about two 

degrees) allows pasta manufacturers to 

use thinner or eco-friendly films (down 

to a minimum of 7μm). This reduces both 

waste and material costs. 

The Martini MCRS-VD can pack up to 

180 packs of pasta per minute per pillow 

and 160 double-square packs. Associated 

The OMRON NX701 controller manages 34 OMRON 1S servos and six 3G3MX2 inverters. 

Martini's Infinity weighing system enables users 

to dose the pasta quickly and very precisely. 

48 


Packaging 

with the packaging system, there is also 

a double volumetric weighing system, 

or a mixed dosage version consisting of 

a multi-head weigher and a volumetric 

doser for packaging various types of 

products (including cereals, rice and 

legumes). The new system has been 

designed to deliver maximum reliability 

with minimum waste. 

fmt 

SÜDPACK Revolutionizes Package 

Printing with SPQ and Wins German 

Packaging Award 2021 

Reduced ink and solvent consumption, less production waste and a lower expenditure of energy: SÜDPACK’s 

innovative SPQ technology (Sustainable Print Quality) significantly improves the carbon footprint of package 

printing – and also impressed the specialist jury of the renowned German Packaging Award in 2021. This 

makes the holistic solution provider in the field of high-performance films and package printing one of the 

four winners in the economic efficiency category. 

SÜDPACK sets standards in the market 

not only with its high-performance 

and sustainable film solutions, but 

also in package printing. Its innovative 

SPQ technology provides considerable 

advantages in terms of sustainability, 

efficiency and quality. 

“The fast pace of the food industry 

in particular results in an increased 

demand for smaller batch sizes and 

requires increased flexibility while 

retaining the same high quality. As 

a market and technology leader 

with extensive expertise in the field 

of package printing, we consider it 

our responsibility to continuously 

improve the carbon footprint of both 

our products and processes – which 

allows us to make a contribution to 

achieving the sustainability objectives 

of the packaging industry,” explained 

Carolin Grimbacher, Managing Partner 

of SÜDPACK. 

SPQ – a milestone in flexo printing 

Within the scope of a joint project 

with GOLDSTEIG Käsereien Bayerwald 

GmbH, SÜDPACK successfully reduced 

ink and solvent waste by more than 

60 percent in the implementation of 

several printed images by applying 

SPQ technology. It was also possible 

to further optimize the print quality. 

“This is an important step towards 

a much more sustainable future,” 

remarked Josef Wagner, Senior 

Manager of Sales and Marketing for 

the cheese specialist located in Cham 

in eastern Bavaria. 

SÜDPACK’s SPQ technology uses a 

set color palette. In the pre-press 

stage – much like with offset or digital 

printing – all designs are automatically 

and reliably set up using a standardized 

color palette. “The implementation 

of consistent process stability is the 

indispensable basis for optimizing 

efficiency, sustainability and quality. 

It was also the greatest challenge 

posed by this development project,” 

summarized Carolin Grimbacher. 

The set color palette also reduces set-up 

time – an aspect that has a particularly 

positive effect when dealing with 

frequently changing batches. At the same 

time, fewer color changeovers lead to a 

reduction in ink consumption and waste. 

And last but not least, standardized 

color management leads to a substantial 

increase in the level of quality. The 

printing adjustments and on-site print 

approval that had once been necessary 

become obsolete and the amount of 

material needed for proofs is minimized. 

Additional effects of the 

innovative solution 

The reduced consumption of ink, 

solvents and energy as well as less film 

waste have a direct impact on the carbon 

footprint of the printed packaging 

films. The optimized printing quality 

also clearly differentiates products at 

the POS. 

Thanks to smart SPQ technology, the 

previous conflict between efficiency 

and quality in the field of flexo 

printing has now been solved. “What 

this requires, however, is complete 

standardization of machine and 

process parameters as well as 

consistent color management along 

the entire process chain,” said Carolin 

Grimbacher. 

As for the additional effort and higher 

costs involved in the implementation 

of SPQ, they can be compensated for 

with the savings that are generated. 

SÜDPACK’s declared objective is to 

position this sustainable and highquality 

printing process in the market 

at no additional cost. 

Just launched and already award 

winning 

In late July, a jury of 24 experts from 

the fields of business, research and 

education honored the revolutionary 

solution with the German Packaging 

Award in the economic efficiency 

category. “We are delighted to have 

received this special award,” shared 

Carolin Grimbacher. 

fmt 

food Marketing & Technology • October 2021 49

Packaging 

Next Generation Digital Sorter Launched 

at PackExpo 

Key Technology, a member of 

the Duravant family of operating 

companies, has introduced their 

VERYX ® 2.0 line of digital sorters at 

Pack Expo Las Vegas. Featuring a new 

mechanical layout, next-generation 

LED illumination, enhanced laser 

scanner technology, new powerful 

software driven by artificial 

intelligence (AI) and more, VERYX 2.0 

advances high performance sorting of 

food products. VERYX 2.0 eases use, 

reduces operating costs and improves 

the accuracy of foreign material 

(FM) and defect removal to optimize 

product quality and maximize yield. 

“Since its introduction six years ago, 

VERYX has earned a reputation as the 

most advanced sorting technology 

for the food processing industry and 

has achieved tremendous market 

success. Over that time, our focus on 

continuous improvement has led the 

VERYX family to evolve. Now, VERYX 

2.0 presents the next step up in sort 

performance and process value,” said 

Carson Brennan, President of Key 

Technology. “Driven by consumers 

that demand products of consistently 

high quality, the food processing 

industry is working to satisfy more 

stringent standards while improving 

profitability. VERYX 2.0 addresses 

these competing challenges.” 

VERYX 2.0 features a new, optimized 

mechanical layout. The VERYX 2.0 

belt sorters’ architecture houses all 

utility components within the frame, 

eliminating the need for an external 

enclosure. All door seals have been 

updated to a new patented design. 

Additional sanitation upgrades further 

ensure VERYX 2.0 can withstand even 

the harshest operating environments 

over long production cycles. 

A next-generation LED illumination 

system on VERYX 2.0 delivers higher 

intensity light with less scatter and 

reduced shadowing effects, which 

improves the sorter’s FM and defect 

detection. Featuring components 

with up to twice the life expectancy 

of previous-generation LED lighting, 

Key’s new LED illumination technology 

reduces operating costs at the same 

time it improves sort performance. 

VERYX 2.0 also introduces Key’s 

enhanced laser scanner technology. 

New digital receivers produce the 

highest resolution available while 

delivering a signal that is more accurate 

and consistent. As a result, VERYX 2.0 

laser scanners create more contrast to 

better differentiate various types of 

objects, which enables more precise 

FM and defect removal while reducing 

good product loss and improving yield. 

Using AI technology, Key has 

enhanced the functionality of its FM 

Alert software for VERYX 2.0. FM 

Alert is a monitoring tool that sends 

alerts if a critical FM event occurs 

and records a time-stamped image of 

50 


Packaging 

each critical FM object detected by 

the sorter. It allows an operator to 

verify the critical FM has been sorted 

out and enables the processor to 

understand FM trends and research 

sources of possible contamination 

onto the line. AI techniques assist FM 

Alert in analyzing captured FM images 

to further improve the accuracy of its 

record-keeping. 

VERYX 2.0 is available with Key’s 

powerful new Discovery suite of 

data analytics solutions, which turns 

the sorter into an IIoT-connected 

device that collects, analyzes and 

shares data while sorting product. 

Key Discovery harnesses data about 

the sort process and about every 

object flowing through the sorter 

to reveal patterns and trends that 

improve sorting and help control 

upstream and downstream processes. 

It provides actionable information 

that helps processors optimize 

product quality, maximize yield, 

reduce downtime and minimize labor 

to increase profitability. 

of sight for all its sensors also enables 

Pixel Fusion, a unique technology 

that combines pixel-level input from 

multiple sensor types to produce 

higher contrasts for finding even 

the most difficult-to-detect FM and 

product defects. 

Key’s VERYX 2.0 family includes beltand 

chute-fed sorters of various sizes, 

configurable to address a range of 

product applications and production 

capacities. Tailored to meet the unique 

needs of each food processor, Key can 

equip VERYX 2.0 with cameras, laser 

sensors and/or BioPrint ® hyperspectral 

imaging technology to identify 

the color, size, shape, structural 

composition and biological properties 

of each object. 

Key manufactures equipment both 

in the U.S. and Europe and supports 

customers worldwide via its SupportPro 

service organization. This dedicated 

team of service specialists provides 

technical support such as installation, 

start-up, training, preventative 

maintenance and 24/7 emergency 

assistance as well as remote monitoring, 

protection plans, upgrades, parts sales 

and more to help customers operate at 

peak performance. 

fmt 

With VERYX 2.0, Key has also enhanced 

its intelligent Sort-to-Grade ® (STG) 

software. STG can categorize every 

product defect and the dimensions of 

every object and automatically makes 

optimal accept/reject decisions based 

on the target quality spec defined by 

the operator. Now, Key STG achieves 

more accurate dimensional grading of 

the product by using AI techniques to 

digitally separate clumps of products 

into distinct objects for the STG 

software to evaluate. A VERYX 2.0 STGenabled 

sorter can maintain the most 

complex final product specifications 

without operator intervention, while 

increasing yields by one to three 

percent. 

As the world’s only sorter capable of 

complete in-air inspection of every 

object in the product stream, each 

VERYX sensor views the same object 

at the same time. This enables Key’s 

Global View software to combine 

data from multiple sensors and stitch 

together whole-object views, so the 

sorter can consider each object in its 

entirety when making classification 

and sort decisions. VERYX’s shared line 

Key No. 100815 


51

Marketing 

Eppendorf Celebrates the 60th 

Birthday of a Pipetting Masterstroke 

2021 marks a key milestone for 

anyone working in a lab. Sixty 

years ago, Eppendorf changed the 

ways of handling liquids forever by 

introducing the world’s first industrially 

manufactured piston-stroke pipette. 

Launched in 1961, the Eppendorf 

‘Marburg Pipette’ featured the same 

basic elements as those found in today’s 

labs: a spring-loaded piston that stops 

precisely at a set volume level and a 

removable pipette tip made of plastic. 

An ingenious mind takes on a 

problem 

Until the 1950’s, scientists transferred 

liquids via mouth-pipetting; a 

technique whereby the user would 

suck up liquids by mouth into thin glass 

tubes. Not only were these pipettes 

routinely cleaned with dangerous 

chemicals such as sulfuric acid, but 

anecdotal reports also linked mouthpipetting 

to the ingestion of hazardous 

substances, including a typhoid culture 

and even plutonium. 

Frustrated by the inadequacies of 

mouth-pipetting, German physician 

Heinrich Schnitger self-constructed a 

“device for the fast and exact pipetting 

of small liquid volumes” and filed a 

patent for it in 1958. 

Eppendorf recognizes the 

potential 

Eppendorf was the first to recognize 

the importance of Schnitger’s invention 

and developed it further. This work 

culminated in the ‘Marburg Pipette’ 

– the world’s first commercial pistonstroke 

pipette, launched by Eppendorf 

in 1961. Along with the first disposable 

tube for handling microliter volumes 

(the “Eppi”), a microliter centrifuge 

and a thermo-mixer, the ‘Marburg 

Pipette’ formed Eppendorf’s microliter 

system; a revolutionary toolset in many 

scientific disciplines that today defines 

the standard in research labs all over 

the world. 

A promising future 

An incredible 60 years has passed since 

Eppendorf launched the very first 

commercial piston-stroke pipette; a tool 

that has fundamentally revolutionized 

science. This pivotal moment means that 

Eppendorf’s DNA is ingrained in every 

piston-stroke pipette manufactured since. 

However, the story does not end here. 

Eppendorf’s commitment to providing 

the best liquid handling solutions 

continues to result in innovative designs 

that make the lab an ever-more efficient, 

safer and generally better place to be. 

Today, Eppendorf customers can choose 

from a broad range of instruments, 

consumables, and services to suit their 

liquid handling needs and further 

accelerate their research. 

60 Years Pipette Anniversary 

To celebrate the occasion, Eppendorf 

has taken a look at how pipetting 

has evolved over the years and where 

we’re headed for the future of liquid 

handling. The comprehensive articles 

series, voices of our customers, a raffle, 

and more may be found on our Pipette 

Anniversary website. 

fmt 


Marketing 

Cama Group Celebrates 

40th Anniversary 

Cama Group is celebrating 40 years of 

innovation in packaging machinery. 

Since 1981, Cama has partnered with 

customers of all sizes - including many 

in the confectionery market - to offer 

complete, high technology secondary 

packaging systems. Solutions offered 

include cartoning and sleeving systems, 

case packers, and robotic systems. 

The family-owned Cama Group was 

founded by Paolo Bellante and is now 

run by the Bellante family’s second 

generation, Daniele and Annalisa. 

Today the Cama Group includes 

eight subsidiaries around the world, 

including Cama North America in 

Buffalo Grove, IL, as well as France, 

United Kingdom, Asia, Australia, and 

The Netherlands. 

Through the years, the Cama Group 

staff has grown up to 350 employees, 

including highly skilled engineers and 

technicians, sales consultants, sales 

engineers, and our own packaging 

consulting department. With more 

than 40 years’ experience in the design 

and testing of packaging paperboard 

and cardboard, the Cama Packaging 

Department is available to help 

customers achieve high efficiency, 

improve sustainability and reduce 

material costs. In addition, the group 

annually invests 5% of sales in R&D 

to offer its customers innovative 

solutions. 

The company’s outstanding packaging 

knowledge, combined with a unique 

machine range (Packaging Division) 

and robotic loading units (Robotic 

Division), represent Cama capability 

to propose complete lines starting 

from the handling of primary 

packages such as flow-wraps, bags, 

and trays...up to the supply of final 

carton/corrugated packaging ready 

for palletizing. 

fmt 


53

Events 

A Bustling Celebration for the Packaging 

Industry 

“Those who weren’t able to attend 

definitely missed out.” That was the 

unanimous view of the exhibitors 

as FACHPACK drew to a close. 

For three days, the trade fair for 

packaging, technology and processes 

was brimming with innovation and 

inspiration for the packaging sector. 

And the pleasure of being able to meet 

with customers and business partners 

in person was palpable throughout 

the exhibition halls. There were 

goosebumps all around! A total of 

788 exhibitors from 33 countries were 

on hand to answer specific packaging 

questions from about 24,000 trade 

visitors. Of the trade visitors, one in 

three had travelled to Nuremberg from 

outside Germany. Access to the trade 

fair with e-tickets and verification 

of “3G” status (proof of having been 

vaccinated, tested, or recovered from 

COVID) at the entrances was quick and 

uncomplicated. The hygiene strategy 

worked, with exhibitors and visitors 

observing the relevant regulations. 

The aisles were busy, and there were 

crowds around the stands: strolling 

through the exhibition halls and in 

conversation with exhibitors it was 

possible to catch phrases such as, “The 

investment definitely paid off!” “We’re 

pleased we weren’t put off by the risk,” 

or “The exhibitors who were optimistic 

have been rewarded.” The supporting 

programme also proved highly popular. 

About 9,500 audience members 

followed the 101 product presentations 

in the PACKBOX, TECHBOX and 

INNOVATIONBOX forums. And anyone 

who missed a presentation at the trade 

fair can still view it on the myFACHPACK 

digital tool until the end of the year. 

Products on display and an 

international focus 

FachPack covered a comprehensive 

range of products from the entire 

packaging process chain, from 

packaging materials and machines 

to printing and processing, logistics 

systems and services. Forty-one 

percent of the exhibitors and about 

one-third of the visitors travelled from 

outside Germany, mainly from Austria, 

Switzerland, Italy, the Netherlands, 

Turkey, the Czech Republic, Poland, 

France and Belgium. 

Visitors appreciate FACHPACK as 

a working trade fair 

“Exhausted, but happy!” That sums up 

how Heike Slotta, Executive Director 

Exhibitions, NürnbergMesse, felt just 

before the trade fair came to an end. 

Many others shared her feelings. Noone 

knew in advance how it would 

turn out, or how many visitors would 

actually make the trip to Nuremberg 

in this unusual, pandemic-afflicted 

year. The fact so many attended in 

the end was a surprise not only for 

the exhibitors but also for the trade 

fair organizers. And it just proves that 

nothing can take the place of a live 

event, despite all the digital options 

available. “What visitors to FACHPACK 

particularly appreciate is the productive 

conversations with exhibitors, which 

lead to new ideas for solutions to 

their packaging problems,” observes 

Phillip Blass, Director FACHPACK, 

NürnbergMesse. “FACHPACK is simply 

a real working fair – and that’s what 

makes it special.” 

Industry professionals: 90 

percent contribute to purchasing 

decisions 

The exhibitors had particular praise 

for the high quality of the industry 

professionals. That is backed up 

by the results of a visitor survey by 

an independent institute: some 90 

percent of the trade visitors said 

they were involved in the purchasing 

and procurement decisions in their 

companies. About two-thirds of them 

held senior positions, and more than 

one in five were from management. The 

visitors came mainly from the food and 

beverage, pharmaceutical and medical, 

cosmetics, chemical, electronics and 

automotive industries. 

New key theme for FACHPACK 

2022: “Transition in packaging” 

FACHPACK perceives itself as a guide, 

and aims to offer direction to the 

sector. The new key theme for 2022 

is therefore devoted to the powerful 

trends currently impacting on the 

packaging industry. Sustainability is 

demanded not only by law but also 

by consumers – and that is making 

far-reaching changes to the industry. 

Subjects such as the circular economy, 

digitalization and e-commerce add to 

the mix. Covid-19 has brought a focus 

to the aspect of hygiene in product 

protection. In addition, areas such as 

online shopping and home deliveries 

will continue to grow. What purchasing 

behaviours will consumers exhibit in 

the future? All these themes are not 

only a task for the packaging industry; 

they also offer a major opportunity to 

make changes. 

Save the date! The next FACHPACK 

will take place in the Exhibition Centre 

Nuremberg in its usual sequence from 

27 to 29 September 2022. fmt 


Events 

Success for PPMA as the 

Show Restarts 

The UK’s largest processing and 

packaging machinery event returned to 

the NEC, Birmingham (28-30 September) 

following the postponement of the 

2020 Show. Hailed as a great success 

by exhibitors and visitors, over 250 

exhibitors and 1,250 brands showcased 

the latest innovations in smart 

manufacturing, processing equipment 

and packaging solutions. 

Richard Little, Show Director said, 

“Notwithstanding the impact of the 

pandemic on all live events, the PPMA 

Show has once again proved to be 

a successful event for both visitors 

and exhibitors. We’re thrilled to have 

delivered our first live show since 2019 

and evidence is that buyers have visited 

our event with active projects in mind. 

Improving line speeds, efficiency and 

automation of lines has been of primary 

interest with manufacturing companies 

having the joint challenge of labor 

restrictions and increased demand for 

packaged goods from retailers. It’s great 

that the PPMA Show will help make a 

contribution to building back business.” 

Building back business 

For the exhibitors at PPMA 2021, the 

caliber of visitor and quality of leads 

were significant positives: “Our stand 

attracted a good number of visitors; 

most importantly, the quality was 

excellent too, with key decision makers 

such as Heads of Engineering and 

Engineering Managers all coming by to 

speak to us. We have come away from 

the event with some strong leads that 

we are looking forward to following up 

on.” said Steve Bradley, Sales Director, 

AVE UK. 

“The show was livelier than expected,” 

commented Stuart Coulton, Market 

Development Manager at Omron 

UK. “Our stand was consistently busy 

from the moment the doors opened, 

with labor proving a major issue for 

manufacturers. Overall, it was a very 

successful show for us, attracting senior 

representatives from both SMEs and 

large corporations alike.” 

Phil Brown, Managing Director, Fortress 

Technology Europe, also felt PPMA 

Show 2021 proved a big success. “We 

were extremely happy with the turnout 

at this year’s event. Our stand was 

constantly busy, with visitors spending 

longer than usual talking to our team. 

Most were looking to fulfil live projects 

taking place in the next 3-6 months, 

so they were ready to talk details. We 

met with a number of decision makers 

from key food manufacturers across the 

confectionery and dairy sectors, among 

others. I can honestly say it was one of 

the most successful PPMA Shows that 

we’ve ever exhibited at.” 

Akeel Ahmed, Business Development 

Manager for Kemtile says: “We were 

really happy to be back in front of 

prospective customers and get a taste of 

pre-pandemic life.” 

“We picked up some promising leads, 

mostly in the fresh produce and 

ready meals sectors” adds David John, 

Managing Director at Brillopak.” I 

was pleased to note that the quality 

of visitors seemed higher than usual, 

with less junior team members and 

more Project Managers, Directors and 

company owners.” 

Meanwhile, Craig Burgess, Managing 

Director of Lechler, said: “Another well 

organized show - the quality of people 

attending has been excellent. Visitors 

really know what they wanted, and 

this has led to some very interesting 

conversations.” 

Sustainability was, unsurprisingly, at the 

top of the agenda, “We were delighted 

with the turnout at this year’s show, with 

a constant stream of high-quality visitors 

spending time on our stand,” said Tony 

McDonald, Sales and Marketing Director, 

IMA Ilapak. “Sustainability was a key 

driver for many of the people we spoke 

to. The impending Plastic Packaging 

Tax is prompting manufacturers to look 

towards recyclable films. 

“Nothing beats being able to engage 

with customers and prospects face to 

face. It was great to sit down and grab a 

coffee with our customers who we had 

been previously unable to visit due to 

the pandemic. It was a pleasure to be 

able to showcase solutions to visitors in 

person again.” 

In response to all the positive feedback 

received, David Harrison, Chief 

Operating Officer of PPMA Group 

of Associations concluded: “There is 

evidence that, despite the challenges 

posed post COVID and the unforeseen 

fuel crisis, the packaging and processing 

industry continues to thrive. The footfall 

has been fantastic and quality of visitors 

exceptionally high. It’s just what all our 

members deserve after pulling together 

as an industry over the last 18 months.” 

The PPMA Show is the UK’s leading 

production line event for processing and 

packaging machinery. The exhibition 

showcases the latest innovations in 

processing and packaging machinery 

and is attended by manufacturers of 

food, pharmaceuticals, toiletries and 

FMCG, contract packers and more. fmt 


55

Events 

Fi Europe Combined with Hi Europe 2021: 

Spotlight on Innovative Ingredients 

The pandemic has strengthened the trend towards sustainable consumption in the food industry – a shift that 

is also reflected in the world’s leading ingredients show Fi Europe combined with Hi Europe, as the organic 

and natural ingredients zones are both on a growth trajectory. The Fi Global team is currently expecting 

a total of 17,000 visitors in-person and/or virtually, with a strong focus on relevant audience for business 

and networking and the quality of attendance: 72 per cent of the pre-registered attendees have purchasing 

power. The trade fair will be held online from 22 November, and in person in Frankfurt from 30 November to 

2 December. 

In terms of floor space, compared to the 

total show, the organic zone has grown 

by 49 per cent with exhibitors this year 

including Mainfrucht, Meurens Natural 

and La Sanfermese Agro & Food. The 

natural ingredients zone, meanwhile, 

has grown by 46 per cent and will be 

welcoming exhibitors such as Herbstreith 

& Fox KG Pektin-Fabriken and Plantex SAS. 

“This trend has been present for a number 

of years but now has become even more 

apparent as a result of the pandemic. 

Furthermore, the combination of Food 

ingredients and Health ingredients 

Europe highlights the importance of 

naturalness in ingredients with health 

benefits”, says Julien Bonvallet, Fi Global 

Brand Director. 

The agenda for the show, with 

Fi Conference, Innovation Hub, various 

theaters and the competitions Startup 

Innovation Challenge and Innovation 

Awards, will also address topics such as 

upcycling, alternative sourcing solutions 

and more efficient manufacturing 

processes. Sessions include ‘Creating 

a more sustainable future’, in which 

Siska Pottie, Secretary General of the 

European Alliance for Plant-based Foods, 

will be reviewing the European plantbased 

market. Also speaking is Paula 

Schmidsfelden, of The Carbon Trust, 

who will be discussing ‘Product carbon 

footprinting & labelling: How to drive 

decarbonisation in the food industry’. 

Roquette, meanwhile, will be presenting 

a company case study on ‘Adapting to 

rising consumer expectations with a 

plant-based approach’. 

Consumers want sustainability 

With a total of 800+ exhibitors 

expected on the show floor, more than 

150 companies have already signed up for 

the natural or organic zone. One of them 

is HoneyGreen+, a supplier of beehive 

products, natural sweeteners and 

functional ingredients. Vanessa Morice, 

Commercial Director at HoneyGreen+, 

comments: “The world demands natural 

responses to a global need for health, 

well-being and beauty. We have already 

observed how changes triggered by the 

pandemic have accelerated some of the 

trends predicted to occur over the next 

five years. And consumers are looking 

for transparent brands, as they want to 

know how their actions can help protect 

their community and environment.” 

These views are confirmed by Fi Europe’s 

business analyst partner, Innova Markets: 

One-third of consumers worldwide 

expect companies in the industry to 

commit to sustainability, while 20 per 

cent are also willing to spend more 

money on such products. In the Innova 

Lifestyle & Attitudes Survey 2020, 

respondents indicated that COVID-19 has 

increased their focus on sustainability, for 

example, by buying regional products, 

recycling/upcycling and avoiding food 

waste. A study commissioned by The 

Nature Conservancy found a shift among 

consumers and businesses from wanting 

food that does not harm to actively 

seeking out products that do good. 

Trade shows can make a 

difference 

As the world’s leading ingredients trade 

show, Fi Europe combined with Hi 

Europe has set itself the goal of paying 

ever-closer attention to ecological 

aspects when designing the event. These 

include energy-saving LED lighting in 

the exhibition halls, renewable energy 

sources and waste reduction, for 

example through the use of recyclable 

exhibition carpets. There will also be 

partial replacement of printed material, 

with a comprehensive mobile app and 

QR codes guiding attendees to digital 

publications instead. 

About Informa AllSecure: 

Informa has collaborated with association 

partners including UFI, AEO and SISO, 

industry peers, venues, suppliers and 

relevant authorities to develop industrywide 

AllSecure standards that raise the 

bar on safe, hygienic, productive and 

high-quality organised event experiences. 

Informa AllSecure is how these standards 

are being adopted in our business. 

All Informa events will be run according 

to official government and local authority 

guidance in the first instance, as well as 

any venue or location-specific regulations. 

In addition, all Informa events will 

follow the ten Informa AllSecure priority 

commitments. Wherever applicable and 

possible, our events will also apply the 

fuller range of standards and guidelines 

described in the Informa AllSecure 

guidebook. 

fmt 


Q4 2021 

26-28 October 

Lagos, Nigeria 

food + bev tec 

fairtrade Messe GmbH & Co. KG 

Kurfürsten Anlage 36, 

69115 Heidelberg, Germany 

Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 

info@fairtrade-messe.de 

www.fairtrade-messe.de 

2-5 November 

Chicago, IL USA 

ProcessExpo 

FPSA Food Processing Suppliers Association 

1451 Dolley Madison Blvd Suite 101 

McLean, VA 22101 

Tel: +1-678 732 2435 

kim.porter@usa.messefrankfurt.com 

24-27 November 

Erbil, Irak 

food + bev tec 

fairtrade Messe GmbH & Co. KG 

Kurfürsten Anlage 36, 

69115 Heidelberg, Germany 

Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 

info@fairtrade-messe.de 

www.fairtrade-messe.de 

Events 

FILTECH 

March 8 – 10, 2022 

Cologne – Germany 

The Filtration Event 

www.Filtech.de 

Platform 

for your 

success 

30 November-2 December 

Frankfurt, Germany 

Food ingredients Europe 

Informa Markets 

Let’s meet here 

PO Box 12740, de Entree 73, 

Toren A, 1100 AS Amsterdam Zuid Oost, 

The Netherlands 

Tel.: +31-20-409 9544 

Fax: +31-20-363 2616 

www.figlobal.com 

This list of events is accurate, to the best of our knowledge. However 

potential visitors are recommended to check with the organizer since some 

details are subject to change. We make no claims to be complete and are 

grateful for any corrections or completions. Please contact: food@harnisch. 

com 


Key No. 100385 

More Space 

More Exhibitors 

More Solutions 

for your 

F+S Tasks 

Your Contact: Suzanne Abetz 

E-mail: info@filtech.de 57 

Phone: +49 (0)2132 93 57 60

Last Page 

Advertiser’s Index • October 2021 

Key No. Page Company Location 

94441 Online ANDRITZ AG Graz , Austria 

99496 31 AZO GmbH & Co. Osterburken, Germany 

100336 35 Baumer Management Service AG Frauenfeld, Switzerland 

99307 17 BENEO GmbH Mannheim, Germany 

100678 15 CFF GmbH & Co. KG Ilmenau OT Gehren, Germany 

99864 29 Coperion GmbH Stuttgart, Germany 

100729 Cover 2 Dubai World Trade Centre Dubai, United Arab Emirate 

97084 5 fairtrade GmbH & Co. KG Heidelberg, Germany 

100385 57 Filtech Exhibitions Germany GmbH Meerbusch, Germany 

99113 19 GELITA AG Eberbach, Germany 

99900 Online Gerhard Schubert GmbH Crailsheim, Germany 

100815 51 Gernep GmbH Barbing, Germany 

99921 47 HRS Heat Exchangers Ltd Watford, Great Britain 

100725 11 Informa Markets Amsterdam, The Netherlands 

99420 23 J. Rettenmaier & Söhne GmbH Rosenberg, Germany 

100286 39, 41 J. Rettenmaier & Söhne GmbH Rosenberg, Germany 

99937 27 Jaudt Dosiertechnik Augsburg, Germany 

98981 43 Kohlhoff Hygienetechnik GmbH Unna, Germany 

100757 37 Krones AG Neutraubling, Germany 

100293 21 Omya International AG Oftringen, Switzerland 

99978 Cover 1 Pumpenfabrik Wangen GmbH Wangen, Germany 

99993 13 Ringe + Kuhlmann GmbH & Co. KG Hamburg, Germany 

99032 45 Schaaf Technologie GmbH Bad Camberg, Germany 

99411 Cover 4 URSCHEL Chesterton, IN, USA 

99332 25 WENGER Manufacturing, Inc. Sabetha, KS, USA 

100865 33 Zeppelin Systems GmbH Rödermark, Germany 

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

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PREVIEW • DECEMBER 2021 

Healthy Ingredients 

Fruit Products 

Conveying 

Dairy Production 

… and lots more 


Vol. 35 • 31377 

ISSN 0932-2744 

5/21 



Reduced Sugar 

Fruit Spreads 

Issue 5/2021 




Nut Processors 

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food Marketing & Technology 5/2021

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