food Marketing & Technology 1/2021

1/21 

Vol. 35 • 31377 

ISSN 0932-2744 

Cover: Steam Peeling 

Solutions 

Covid Intensifies 

Well-Being Interest 

Food Extruder in 

Hybrid Design 

Sustainable Barrier 

Packaging

SEPARATION 

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PROCESS TECHNOLOGY&COMPONENTS 

© SEEPEX 

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for suppliers and users in two languages: 

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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 2020 

Special issue for the Russian market 

in October 

Dr. Harnisch Verlags GmbH · Eschenstr. 25 · 90441 Nuremberg · Tel.: +49 (0) 911 - 2018 0 · service@harnisch.com · www.harnisch.com

Editorial 

A New Start in 2021 

Some people find it difficult to see 

anything positive coming out of the 

year 2020. Others see it as healthy to 

take stock of one’s personal situation 

and make appropriate changes in things 

like food consumption. Many people 

have ordered groceries on-line – and 

this is a trend we can expect to continue. 

Equally so is the ‘dining-in experience’. 

We tried it at home over the holiday 

period. We ordered food from our local 

restaurant, and created an atmosphere 

at home, with table cloth, candles 

and background music which made 

the occasion special. It was a positive 

memory which will live beyond Covid-19 

and which we will be glad to repeat. 

One major trend we can expect to 

see continue this year is sustainability, 

which has many forms. It remains 

important to find long-term solutions 

to the food we harvest and process. This 

may mean alternatives in proteins from 

plants or insects, it may mean blending 

them to enhance benefits of different 

options. It will also mean tackling the 

problem of food waste. Climate control 

and meat replacement are often linked 

together under the sustainability 

umbrella. Some environmental benefits 

of less travel have already been seen 

and recorded. 

The number and quality of nonmeat 

burgers has grown. The plant 

based movement has created a lot of 

opportunities within the hydrocolloid 

world. Many foods-that-used-to-becalled-burgers 

use methylcellulose, 

starch and fibre. Some products will 

have bacon based on vital wheat gluten. 

Current commercial vegan cheeses 

rely on potato and tapioca starch, 

xanthan and konjac gum to achieve 

the meltability and texture consumers 

are expecting from cheese. Everything 

which is based on wheat and pea protein, 

makes organic and non-GMO sourcing 

of these proteins necessary for future 

differentiation from the competition. 

Personalised nutrition is another 

buzzword which sounds good, but is 

probably still looking for its definition. 

Recent data has underlined the 

continued growth in child obesity. The 

call is loud to the food industry to reduce 

20% of sugar and calories in everyday 

food consumed regularly by children. 

Ingredient manufacturers often select 

a colour for a new year which then 

becomes a trend of its own. It doesn’t 

really matter which one. For 2021 I 

am choosing white. For one thing it is 

a difficult colour to produce naturally 

Ian Healey 

Editor-in-Chief 

and sustainably. And my favourite 

soccer team plays in white, so that’s as 

good a reason as any. 

In the meantime the digital opportunities 

for this magazine are staying dynamic. 

Under www.food-mt.com you can find a 

digital copy of this issue as well as other 

news as it comes in, white papers, banners, 

and video slots. It is possible to receive 

the magazine electronically as soon as it 

is published. Please subscribe using the 

button on the website. Good for the 

readers and good for the environment! 

Our twice-monthly newsletter was 

launched last year and has proved very 

popular. Feel free to register for free. 

Sincerely, 

If you like it – subscribe! 

food Marketing & Technology • February 2021 

3

XIX International Trade Fair 

for Savoury Snacks & Nuts 

16-17 June 2021 

Hamburg, Germany 

Contents 

food Marketing & Technology February 2021 

1 Editorial 

42 Impressum 

Move your 

business 

forward 

Ingredients 

9 Flavor, Color, & Texture Trends in 2021 

12 Bringing Cultivated Meat to Japan 

13 New Seaweed Powder Unveiled to Address Consumers’ 

Appetites for Label-Friendly Ingredients 

14 Olive Leaf Extract Now Non-GMO Project Verified 

16 CCOVID-19 Intensifies Consumers’ Interest in Well-Being 

and Eco-Friendly Products 

at the worldwide fair 

for savoury snacks 

The only trade fair 100% focused 

on savoury snacks and nuts 

Processing 

6 Steam Peeling Solutions for Vegetables and Fruits 

18 Sweet Revolution 

20 Food Extruder in Hybrid Design: Ideal System for Product 

Development and Piloting 

21 Baker Perkins Equipment Industry 4.0 Ready 

22 Shaping the Puzzle for Quality Formed Products 

24 Grinding Innovations from well-proven Technology 

Key No. 99601 

snackex.com 

+ Experience the hottest trends, 

tastes and technologies 

+ Develop your business with the 

industry’s leading suppliers 

+ Connect with the decisionmakers 

of the industry and 

find international trade 

partners, distributors 

+ Meet existing customers and 

new prospects from around 

the world 

+ Sell your products to an 

audience that is ready to buy 

The industry-defining fair for 

the savoury snacks sector 

Packaging 

26 The Plant-Based Boom - A New High-Capacity 

Manufacturing Solution to Keep up with Consumer 

Demand 

29 Interpack and Components 2021 Canceled due to 

Covid-19 Restrictions 

30 Successfully Filling the Gap: Cereals now in Paper 

Packaging 

32 Bespoke Solutions in Meat Packaging Support Danish 

Crown’s China Expansion 

34 Independent Cart Technology Underpins Integrated 

Packaging Concept 

36 Elopak Records One Billion Natural Brown Board Cartons 

37 Digitized Silo Fill Level Monitoring 

Departments 

38 Marketing 

40 Events

Vol. 35 • 31377 

ISSN 0932-2744 


Solutions 




Hybrid Design 

1/21 


Packaging 

Cover: TOMRA Food 

Some of the main benefits of 

steam peeling are high quality 

and process efficiency. The yield 

and quality are much higher than, 

for example, mechanical peeling 

by 10-15%. The higher quality can 

be realized through the increased 

value of the product and lower 

operation costs, including reduced 

energy consumption. 

Our Cover Story starts on page 6. 

Key No. 99498 

Ingredients: Covid and Well-being 

Environmental concerns have been heightened as a result of 

COVID-19. This is in part due to some consumers questioning 

whether issues such as air pollution have increased respiratory 

issues, making people more vulnerable to the disease. This 

concern is being translated into altered buying patterns, with 

60% of consumers now being more attentive to the impact that 

their food and drink has on the environment. Find out more on 

page 16 

Processing: Food Extruder 

Extrusion is one of the most interesting technologies and is 

included in a new food development and piloting facility in 

Finland. The ZSK extruder is being used for process and product 

development and is also combined with other food production 

and packaging technologies. This enables the creation of 

commercially ready solutions in the food approved facility 

together with customers all over the world. Check out the full 

story on page. Check out the story on page 20 

Packaging: Sustainable Barrier 

As part of a sustainability strategy, a well-known cereal 

manufacturer wanted to completely switch its packaging from 

plastic to paper. The company produces organic products such 

as flour, porridge oats, muesli and bread mixes and occupies 

a niche role in the German market. The challenge was to find 

efficient packaging processes based on high quality and above 

all, environmentally-friendly packaging materials. See page 30 

Key No. 97065 

food Marketing & Technology • February 2016

Cover Story 

Steam Peeling Solutions for Vegetables 

and Fruits 

Steam peeling of vegetables is a technology that has been around for almost 50 years. Recent developments 

have served to underline the hygienic, quality and cost benefits. Ian Healey talked to Eamonn Cullen, steam 

peeling expert with TOMRA Food, based at the R&D center in Dublin, Ireland. TOMRA Food was the first 

company to introduce steam peeling to many potato and carrot processors. 

Food production companies that have 

invested in recent years in technology, 

automation and capacity are now 

leading the industry’s race to produce 

higher quantities of food, to satisfy the 

growing demand for online shopping 

and eat-at-home foods. Vegetable 

processing is a good example of how 

technology can provide operational 

flexibilities for commercial advantage. 

Take technology and automation in 

peeling and sorting processes: these 

enable customers to process vegetables 

like butternut in the morning and celery 

in the afternoon, with very little change 

to the processing line. And processors 

could just as easily switch the line 

between, say, sweet potato, beetroot, 

carrots, or kohlrabi in varying quantities. 

Switching from one product to another 

is remarkably easy. By simply changing 

settings using a touch panel, the food 

processor can start the line for a new 

product with the confidence that 

quality and efficiency will be optimized 

and minimal need for human 

interaction. 

Today TOMRA Food is an industry 

leader and there are more than 530 

TOMRA steam peelers installed around 

the world. Before the arrival of steam 

peeling in the 1970s, potato skins were 

removed by lye-peeling. This was an 

inefficient process that used chemicals, 

requiring special care and handling, 

and consumed high volumes of water 

to treat the chemical waste from the 

process. Major food processors were 

crying out for a new solution and 

steam peeling was the answer. This 

uses steam that is already in use in 

processing plants and enables the 

more efficient production of high 

volumes. This advancement has saved 

many processors thousands of Euros 

every day. Steam peeling is the most 

efficient method of removing skin from 

fruit and vegetables. Lines processing 

between 1,000 kg/hr – 65,000 kg/hr can 

benefit from TOMRA’s steam peeling 

equipment, resulting in significant raw 

material and energy savings. 

Optical sorting technology is where 

TOMRA is more well-known and indeed 

this is always the first application when 

harvesting products. Potatoes and 

other vegetables are initially processed 

to remove dirt, stones and other 

foreign materials. After being ordered 

as to size and quality, also depending 

on the customer and final destination, 

the product is further processed. 

Steam peeling entails surrounding each 

potato with high pressure and hightemperature 

steam to directly heat the 

water below the potato’s skin. When 

the steam pressure is released, the 

water volume below the skin rapidly 

expands by more than 1,000 times, 

creating the force to separate the peel 

from the flesh. This process can be used 

for peeling several different vegetables, 

including potatoes, carrots, beets, 

pumpkin, sweet potato, kohlrabi, and 

root celery. It is also used to peel fruits 

such as apples, which naturally have 

high moisture. 

Some of the main benefits of steam 

peeling are high quality and process 

efficiency. The yield and quality 

are much higher than, for example, 

mechanical peeling by 10-15%. The 

higher quality can be realized through 

the increased value of the product 

and lower operation costs, including 

reduced energy consumption. Less 

waste also increases the final factory 

output. 

6 

food Marketing & Technology • February 2021

Cover Story 

An efficient steam peeling process will 

remove 98% to 99% of each potato’s 

skin and will equally treat the surface of 

up to 3,000 potatoes every few seconds. 

To achieve this, fast pressurization and 

depressurization of the steam vessel is 

essential. The key measurement of this is 

the exhaust efficiency factor (EFF), which 

is the ratio of the steam shaft crosssection 

area (mm2) to the vessel volume 

(liters). Product movement and mixing 

inside the vessel are also important. 

There must be a high rotation speed (up 

to 28 rpm) and consistent movement 

of each potato. The EEF of TOMRA’s 

Eco peelers is two to three times higher 

than that of other steam peelers with 

the same volume. 

Benefits of TOMRA’s steam peeling equipment: 

Fastest peeling times for a wide range of vegetables, potatoes, carrots, beets, 

sweet potato, pumpkins 

Superior quality and peeling consistency 

Automated real-time adjustment up to 25% faster than other steam peelers 

Highest performance solutions on the market, increase by 5% - 10% above others 

Reduced labor requirements 

Reduced rejected product 

Up to 25% lower energy usage 

The TOMRA Steam Peeler’s key benefit 

over a competitors’ machine is the 

unique peeling vessel design. Multiple 

product lifters move the potatoes 

around. This results in significantly 

superior peeling performance, as well as 

peeling very quickly. If the potatoes are 

mixed uniformly throughout the vessel, 

they are treated uniformly. A second 

key advantage is a patented dual-stage 

steam exhaust system that ensures the 

steam’s fast release, removing the skins 

and speeding up the process as such. 

TOMRA PEELING MODULE 

Combining the high-performance 

TOMRA Eco Steam Peeler with the 

TOMRA 5A whole product sorter results 

in a highly effective TOMRA peeling 

module that’s also famously reliable, 

simple to maintain, and easy to operate. 

This combination overcomes the main 

challenge for processors: ensuring 

that the peeling line is optimized 

continuously when there are continuous 

and unpredictable vegetable quality, 

size, and shape variations. The module is 

fully automated and for every individual 

vegetable processed it reports on peel 

remaining, quality, defects, color, size, 

shape, and more. It is certainly no 

coincidence that today 85% of the 

world’s French Fries are processed using 

TOMRA equipment. 

Food safety 

ever faced. In a crisis such as this, it is 

important that a customer’s business, 

as an essential part of society, keeps 

its activities running smoothly. Food 

companies are working tirelessly in 

difficult circumstances to ensure that 

supermarket shelves, fridges, and 

freezers are full of interesting and 

flavorsome products. Food producers 

are an essential part of creating the 

meal-time experience that brings and 

keeps us together. 

On the one hand, the foodservice 

business stopped very quickly, forcing 

many potato producers to reduce 

volumes and shut down peeling lines. 

Even now, a year later, this industry 

sector is still operating at reduced 

capacity, and many companies are 

having to weather financial losses. On 

the other hand, however, there has 

been an increase in the consumption 

of eat-at-home foods, particularly fresh 

vegetables. Seeing this, some companies 

have adapted by introducing prepared 

meals for dine-in consumers. 

Many of the challenges brought by 

the pandemic in 2020 will continue 

COVID-19 – Challenges for food 

processors 

The COVID-19 pandemic is arguably 

the most significant challenge the 

global food processing industry has 


7

Cover Story 

through much or all of 2021. TOMRA 

cannot alter the circumstances 

influencing food demand, of course. 

Still, they can and will continue to 

help food processors meet their 

operational challenges through 

remote machine monitoring and 

management and remote customer 

support and training. 

“COVID-19 has impacted TOMRA Food’s 

business by making it more challenging 

to visit customers’ sites or host customers 

at our Demonstration Centers, “says 

Eamonn Cullen. “But through our 

technologies, we have found ways to 

introduce innovative online tools to 

connect with our customers and to 

help support their business needs. For 

example, TOMRA Insight, the cloudbased 

monitoring platform for sorting 

lines, enables data-based decision 

making and process adjustments in 

near-real-time. TOMRA Visual Assist, 

our new augmented reality tool, 

allows us to provide customers with 

specialist support remotely, just as if 

a field service engineer were standing 

in front of the machine. And TOMRA’s 

new Online Demonstration Centers 

enable customers to see and interact 

with machine demonstrations via video 

rather than attending the center in 

person.“ 

Photos: TOMRA Food 

TOMRA has used increased automation 

through the COVID-19 situation to 

improve safety and quality even more. 

Production facilities have become 

more remotely controlled, using fewer 

people, reducing the real and potential 

introduction of foreign materials. Food 

traceability is also easier and can be 

guaranteed to the retailer. This kind of 

augmented reality has brought TOMRA 

closer to customers and individuals 

and has been accelerated by the Covid 

restrictions. 

The future 

TOMRA’s plans for the near future are 

focussing on waste reduction. Higher 

pressure steam can be used to peel more 

product faster. This can increase 6-8% 

yield saving, which benefits customers, 

consumers, and the environment alike. 

As family mealtimes have grown in 

importance in the last few months, so 

the expectations in the food which is on 

the table are also getting higher. Quality, 

safety and consistency are what TOMRA 

Food has specialized in for years. fmt 

"There is no doubt that, because of the 

pandemic, over the next months, we face 

challenging times. The world is adapting to 

the new restrictions, but struggling to keep up 

with demand. Rest assured, however, that food 

supply is ably supported by the watchful eyes 

of technology and automation to help make 

home-dining pleasurable." Eamonn Cullen, 

Market Manager Peeling, TOMRA Food 

8 


Ingredients 

Flavor, Color, & Texture Trends in 2021 

When it comes to choosing which food and beverage products consumers like, there are 3 key aspects which 

lead to trying products and continuously buying those brands. Flavor, color, and texture are 3 major areas in 

why consumers continue to purchase a brand of choice. So how influential are these 3 aspects and what are 

consumers seeking in 2021 

Flavors 

Over the past few years there has been 

much attention on healthier alternatives 

within the food and beverage market, 

however consumers still prioritize taste 

as a key driver to why they choose a 

product. In 2021, FMCG Gurus shows 

that consumers will be looking for new 

and exotic flavors from brands within a 

number of categories. This is highlighted 

as 74% of global consumers state they 

like food and drink products with new 

and unusual flavors. Especially in the 

case for chocolate as 77% of consumers 

would like to see new unusual flavors in 

this market. 

Due to the current global situations 

with many consumers stuck at home, 

they are looking for new ways to escape 

their reality through food and drink. 

This is highlighted as 74% of consumers 

stated they like new usually flavors from 

around the world. Not only are consumers 

seeking new exotic flavors, but also 68% 

of global consumers would be willing to 

pay a premium price for these products. 

Therefore, there is an opportunity for 

brands to target these consumers with 

exotic flavors from around the world to 

help as they look to food and beverages 

for escapism purposes. 

Consumers are also turning to traditional/ 

nostalgic flavors which reminds them of 

simpler times. The COVID-19 pandemic 

has left numerous consumers across the 

globe in a state of worry and anxiousness 

about the future. FMCG Gurus research 

shows that 68% of global consumers 

find traditional and nostalgic flavors 

appealing within food, with over 70% 

suggesting they like these flavors 

because it offers them comfort. 

As consumers look to adopt a holistic 

health approach to life, looking to 

improve all aspects of their health 

including their diets, they are seeking 

out healthier and more natural products. 

Natural flavors can be very appealing 

to consumers as they will be highly 

associated with being better for them. 

Consumers are most likely to look for 

natural flavors in the following markets: 

Coffee (82%), Yoghurt (82%), and Fruit 

Drinks (83%). These are highly important 


9 

Key No. 99420

Ingredients 

as 64% of global consumers would agree 

that they would pay a premium for 

these natural flavors, as they are seen as 

healthier options. 

Colors 

When it comes to color in food and 

beverage products it is very important 

that brands get this right. FMCG Gurus 

highlights that 57% of global consumers 

find color influential when purchasing 

products. New and experimental colors 

can also be appealing to consumers with 

46% of global consumers agreeing with 

this. This is due to consumers associating 

these colors with more fun and exciting 

products, something which is needed in 

a time of worry. However, experimental 

colors are also associated with being not 

natural which is a key driver to why 30% 

do not find these products appealing. 

These colors can be associated with being 

artificial, something in which consumers 

are actively looking to avoid. 

It takes a consumer a matter of seconds 

to choose which product to buy therefore 

color is a key element to food and 

beverage products. Although 49% 

of consumers state they would pay a 

premium for products with experimental 

colors, traditional colors which consumers 

know and trust are a lot more 

influential when purchasing food and 

drink products. This highlights again that 

consumers may not trust experimental 

colors as they can be seen as artificial 

and not good for their health. This is key, 

in a time where consumers are actively 

seeking to improve their health to be 

less vulnerable to catching any disease or 

illness. 

When asked which colors were most 

appealing within beverages such as juice 

drinks a large number of consumers 

prefer colors that resemble fruits. FMCG 

Gurus research shows that Orange, Red, 

and Yellow are three of the most popular 

colors in regards to juice drinks. This can 

be associated that they are more natural 

which resembles the flavors they like 

and know. Therefore, it is important for 

brands to understand that natural colors 

associated with healthier flavors such as 

fruits are more appealing to consumers 

in a time of uncertainty around health 

and wellness. 

Textures 

Texture is also another key component to 

why consumers would choose to go back 

to certain foods and drinks. This is again 

highlighted as 59% of global consumers 

state that the texture of a product is 

influential when purchasing products. 

However, texture preferences vary 

largely by category. When it comes to the 

beverage market only 28% of consumers 

would like to experiment with unusual 

textures. One of the main reasons for 

this is that consumers already associate a 

product with a certain texture and do not 

want their favorite brands to change this. 

So, when deciding whether to use new 

unusual textures or traditional textures 

consumers are already aware of, it is 

important to know that 88% of global 

consumers state that traditional textures 

they know and trust are more influential, 

with only 7% preferring new textures. 

Summary 

Flavors, colors, and textures all play a 

key role in why consumers like to choose 

certain products. When addressing 

flavors, brands and manufacturers can 

target consumers who are looking for 

escapism with nostalgic flavors or new 

and exciting flavors which are specific to 

certain areas in the world. This will be 

a key trend driving forward in 2021 as 

COVID-19 still impacts consumers daily 

lives. Colors are also key, however due 

to a health kick in 2021 with consumers 

looking for natural products consumer 

may look to avoid artificial and 

unnatural colors. It is important that 

brands and manufacturers offer exciting 

new colors which are made from natural 

ingredients with simpler messaging 

for consumers. Finally, it is important 

to understand that consumers do not 

like change when indulging in their 

favorite products as they have certain 

associations with textures and the 

products they like. 

fmt 

10 


Ingredients 

Technology & Marketing 

International Magazine June 2020 ISSN 2628-5851 

International Magazine October 2019 ISSN 2628-5851 

International Magazine April 2020 ISSN 2628-5851 

2/20 

Technology & Marketing 

2/19 

xxx 

1/20 

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

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

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

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

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 

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 

FREE trial issue at food@harnisch.com 

The magazine PetFood PRO has grown out of a conviction 

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

manufacture of pet food, through the choice of ingredients, 

choice of technology and choice of packaging materials. We 

will endeavour to present this in an informative way, through a 

reader-friendly style and with a marketing perspective. 


www.harnisch.com 11

Ingredients 

Bringing Cultivated Meat to Japan 

Collaboration to bring cultivated meat to Japan will help the country meet climate change and food security 

goals 

Aleph Farms, Ltd., and Mitsubishi 

Corporation’s Food Industry Group 

signed a Memorandum of Understanding 

(MoU) to bring cultivated 

meat to the Japanese table. Aleph 

Farms will provide its proven, scalable 

manufacturing platform (BioFarm) 

for cultivation of whole-muscle steaks. 

Mitsubishi Corporation will provide its 

expertise in biotechnology processes, 

branded food manufacturing, and local 

distribution channels in Japan. 

“The MoU with Mitsubishi Corporation’s 

Food Industry Group marks an 

important milestone for us, as we 

methodically build the foundations of 

our global go-to-market activities with 

selected partners,” notes Didier Toubia, 

Co-Founder and CEO of Aleph Farms. 

Mitsubishi Corporation is a global 

integrated business enterprise that 

develops and operates a global 

network of 1,700 group companies 

in 90 countries. With yearly revenue 

of US$140B, Mitsubishi Corporation 

is comprised of 10 Business Groups 

covering virtually every industry. The 

Food Industry Group covers food 

resources, fresh foods, consumer 

products, and food ingredients, and is 

active in every link of the food supply 

chain, from the production and sourcing 

of raw materials to the manufacturing 

of finished food products. 

2020, Aleph Farms committed to 

eliminating emissions associated with 

its meat production by 2025 and reach 

the same net-zero emissions across its 

entire supply chain by 2030. As the 

demand for meat continues to rise with 

evolving lifestyles, the cooperation 

will also provide actionable solutions 

to overcome the societal challenges to 

the local population surrounding the 

domestic meat supply. This includes 

implementing stable food channels of 

quality nutrition. 

“This is part of a network of ‘BioFarm 

to Fork’ strategic partnerships being 

developed by Aleph Farms in APAC, 

LATAM, and Europe, following the 

successful 2019 Round-A strategic 

investment by Cargill and the Migros 

Group in Switzerland,” reports Gary 

Brenner, VP of Market Development at 

Aleph Farms. 

Aleph Farms and Mitsubishi Corporation 

are members of the “Cellular 

“The cooperation demonstrates Aleph 

Farms’ strategy of working together 

with the food and meat industries 

to ensure a successful integration of 

cultivated meat within the ecosystem, 

while maximizing the positive impact 

we make,” adds Toubia. “We are 

excited to bring cultivated meat 

production closer to the Japanese 

market.” 

fmt 

This cooperation takes a lead role in the 

fight against climate change, especially 

now that the Japanese government 

stipulated a goal of achieving zero 

greenhouse gas emissions. In April 

12 


Ingredients 

Agriculture Study Group”, a consortium 

implementing policy proposals under 

the Japanese Center for Rule-Making 

Strategy. The consortium brings together 

a range of experts on the definition and 

construction of cellular agricultural foods. 

It also adds clarification of conditions for 

Japanese products and technologies to 

have international competitiveness and 

establishes mechanisms for coexistence 

and division of roles with existing 

industries. 

fmt 

New Seaweed Powder Unveiled to 

Address Consumers’ Appetites for 

Label-Friendly Ingredients 

New WavePure® series brings indulgence from only natural seaweed components 

Food manufacturers can now achieve 

the rich eating experience consumers 

desire with Cargill’s new label-friendly 

WavePure® seaweed powder. Produced 

from native seaweed and obtained 

without chemical modification, Cargill is 

the first to make large, commercial-scale 

quantities of this familiar and versatile 

ingredient available to its European 

customers. 

“Seaweed powder appeals to a trifecta 

of consumer demands, allowing 

product developers to create foods 

and drinks with indulgent sensory 

experiences, using a single ingredient 

that consumers perceive as a positive 

addition to ingredient labels,” said 

Xavier Martin, Global Product Manager 

Seaweed Extracts at Cargill. “By 

bringing this ingredient innovation 

to our customers, we’re giving them 

the tools they need to create products 

that truly stand out in a competitive 

marketplace.” 

The company’s first offering in the line, 

the WavePure ADG series, is sourced 

from Gracilaria red seaweed, which is 

considered a traditional food ingredient 

in the European Union. As a result, there 

are various options for labeling with a 

reference to the seaweed source. 

From a formulation perspective, the ADG 

series is well-suited for dairy desserts, 

serving as a recognizable alternative to 

less familiar ingredients. With WavePure 

ADG, smooth and creamy textures bring 

an optimal organoleptic experience, 

while also offering excellent gelling and 

thickening properties. 

The ADG series debut ingredient, 

WavePure ADG 8250, is a proven 

solution for dairy desserts and the 

company expects to extend the range 

to other applications. In addition, 

Cargill is exploring opportunities to 

provide customers with a full line of 

seaweed powder solutions that tap 

into the rich diversity of other seaweed 

species. 

Cargill continues to work to enhance 

the sustainability of all its seaweed 

ingredients, including WavePure. 

Ultimately, the company’s goal is to 

make WavePure ingredients a part of 

its Red Seaweed Promise program, 

which embraces sustainable seaweed 

production practices, enhances 

producer livelihoods and supports 

local communities. 

fmt 

In addition to its consumer-friendly 

designation, Cargill’s seaweed powder is 

produced without chemicals, a processing 

approach that keeps all the natural 

seaweed components intact. 

“Seaweed has been a staple food source 

in many cultures for centuries,” said Judd 

Hofmann, Cargill’s Segment Director 

Texturizers and Specialty Europe. “That 

tradition continues today, as consumers 

view seaweed as wholesome, healthful 

and nutritious. Our innovative WavePure 

seaweed powder range leverages that 

heritage, enabling simple ingredient 

labels that reference the familiar 

seaweed source.” 


13

Ingredients 

Olive Leaf Extract Now Non-GMO Project 

Verified 

Heart health supporting olive leaf extract is also available in Organic grade 

IFF has received Non-GMO Project 

Verified certification for its Benolea® 

(EFLA® 943), an olive leaf extract, 

clinically shown to support cardiovascular 

health. In addition, the company recently 

received recognition by the Council of 

Ecological Agriculture of the Region of 

Murcia (CAIRM) for an organic grade of 

Benolea available to its customers. These 

new certifications endorse the ingredient 

as a trusted and transparently sourced 

all-natural product. 

The olive leaves used for IFF’s unique 

formulation are nurtured and harvested 

in Spain as a side stream of the olive 

oil industry. The extract is processed 

locally, at the company’s Murcia facility, 

to reduce the environmental footprint. 

IFF’s team of experts work closely with 

the olive growers, ensuring pure, clean, 

high quality olive leaf extract, with a 

healthy amount of powerful polyphenol 

antioxidants. They test it through every 

step of production, from raw materials, 

over intermediates, to the final products 

giving them full control of the supply 

chain from farm to fork. 

“We have focused significant 

R&D activities on researching the 

cardioprotective mechanisms of the 

botanical ingredient and optimizing 

the formula to promote cardiovascular 

support at the highest purity, quality, 

and sustainability standards,” says 

Laetitia Petrussa, PhD, Product Manager 

for IFF Health unit. 

The traditional use of olive extracts, 

including bark and fruits, goes back 

to the biblical era. In ancient Greece, 

it was valued as a remedy with 

multifunctional properties, including 

purported abilities to alleviate high 

blood pressure, prevent cardiovascular 

disease, relieve gout and fever, and to 

promote the body’s natural elimination 

functions. Recent empirical evidence 

has substantiated some of these 

traditionally ascribed benefits. Today, 

olives and olive oil play a central role in 

the Mediterranean Diet which has been 

universally recognized as a leading 

nutritional heart protector. 

Benolea olive extract is standardized 

to a potent concentration of 

14 


Ingredients 

polyphenols (30%), with 16-24% 

oleuropein — the most prevalent 

phenolic component of olives and 

extolled as a strong antioxidant that 

actively contributes to the protection 

of blood lipids from oxidative 

stress. The ingredient undergoes IFF 

Health’s proprietary EFLA HyperPure 

technology to guarantee the absence 

of contaminants as well ensure a 

consistently concentrated and stable 

source of polyphenols. 

Benolea’s heart-protective potential 

has been confirmed by a range of 

studies in animal models and three 

human clinical studies. In one trial 

involving 20 monozygotic adult 

twin volunteers, Benolea intake was 

associated with dose-dependent 

decreases in blood pressure. This 

study also showed a significant 

reduction of LDL-cholesterol and 

demonstrated positive effects on 

blood lipid profiles. 

A secondary metabolite of oleuropein, 

hydroxytyrosol, is responsible for the 

potent antioxidant potential of olive 

leaves, and carries an impressive 

Oxygen Radical Absorbance Capacity 

(ORAC) value that surpasses other 

acclaimed natural antioxidants on the 

market, such as coenzyme Q10 and 

green tea. One daily 500mg dose of 

Benolea contains the equivalent of 20 

tablespoons of extra virgin olive oilsourced 

polyphenols. 

“Our dedicated team of expert 

formulators worked intensively to 

achieve an ideal combination of olive 

leaf bioactives and maximize their full 

potential,” enthuses Petrussa. “Our 

studies have demonstrated Benolea’s 

ability to exert coronary and vascular 

protection.” 

The Non-GMO Project Verified seal 

gives consumers the assurance 

that a product has completed a 

comprehensive third-party verification 

for compliance, ensuring the 

claim is unbiased, rigorous, and 

transparent. Benolea is fully watersoluble 

and can be integrated into 

multiple applications, such as softgels, 

powders, and capsules. It also is 

certified kosher and halal. 

fmt 

Want modern 

shapes? 

USE OUR TECHNOLOGIES 

TO CREATE DEMAND! 

SCHAAF TECHNOLOGIE GMBH 

www.foodextrusion.de 

Key No. 99030 


15

Ingredients 

COVID-19 Intensifies Consumers’ 

Interest in Well-Being and Eco-Friendly 

Products 

Healthy ingredients and label transparency 

are more important to 

consumers than ever before following 

the COVID-19 pandemic, concludes a 

new global survey commissioned by the 

market research company FMCG Gurus 

on behalf of BENEO. 

The results show that across the 

globe consumers are becoming more 

conscious about their well-being - 

particularly immunity - as they question 

their vulnerability to disease and illness. 

They are also concerned about the 

environment and whether the virus’ 

impact has been intensified because 

of increased levels of environmental 

damage. As a result of these attitudinal 

shifts, consumers are looking to 

purchase food and drink products that 

increasingly promote well-being and 

sustain their energy in challenging 

times, whilst minimizing impact on the 

environment. 

Good for you and the environment 

Environmental concerns have been 

heightened as a result of COVID-19. 

This is in part due to some consumers 

questioning whether issues such as air 

pollution have increased respiratory 

issues, making people more vulnerable 

to the disease. This concern is being 

translated into altered buying patterns, 

with 60% of consumers now being 

more attentive to the impact that their 

food and drink has on the environment. 

Increased focus on food and drink 

products that provide health benefits 

Furthermore, the widespread effect of 

COVID-19 has also resulted in 64% of 

consumers saying that they are now 

more conscious about their immune 

health. Even consumers who previously 

deemed themselves to have a good 

immune system are now questioning 

their vulnerability to disease and 

illness. This is having a direct impact on 

purchasing behavior, with two-thirds 

(64%) of consumers more interested in 

ingredients, or food and drink products, 

that provide protective or preventative 

health benefits. This trend is likely to 

continue being prevalent in the market 

for the foreseeable future. 

Consumers want natural, 

sustained energy boosts 

In these challenging times, consumers 

are also looking for ways to fight 

feelings of fatigue more naturally. In 

“As concern for the environment continues to 

gather pace, it is important that we all play our 

part in promoting sustainable business practices. 

At BENEO, we actively support sustainable 

farming, to encourage biodiversity and reduce 

water pollution and soil erosion. We valorize 

100% of our raw material to minimize waste.” 

line with this, 34% of consumers say 

that they are now more likely to seek 

out food and drink products that boost 

energy in a sustained and balanced 

way. Also, not surprisingly, consumers 

are looking to improve their mental 

well-being, with more than half (55%) 

saying they are likely to opt for food 

and drink to boost their mood. However, 

formulation is key, as consumers 

look to avoid ingredients deemed 

detrimental to their long-term health 

in pursuit of a short-term energy boost. 

One opportunity arising from this is the 

appeal of slow-release, low-glycaemic 

carbohydrates such as Palatinose 

(isomaltulose), with 45% of consumers 

believing such carbohydrates are better 

for their health. 

Myriam Snaet 

Michael Hughes, Director of Insights at 

FMCG Gurus, comments: “The results of 

our latest consumer survey clearly show 

that beneficial ingredients and label 

transparency are now more important 

16 


31377 

Ingredients 

than ever before to consumers across 

the globe, as a result of the pandemic. 

People are exploring topics such as inner 

defence, staying fit and healthy, blood 

glucose control, as well as sustained 

energy and wanting to buy products with 

proven health benefits. BENEO is well 

equipped to help manufacturers tap into 

these key growth areas. The company’s 

prebiotic chicory root fibers and slowrelease 

carbohydrate offer a range of 

scientifically proven health benefits that 

help support long-term health and can 

be communicated on pack.” 

Myriam Snaet, Head of Market 

Intelligence and Consumer Insights at 

BENEO, explains: “As concern for the 

environment continues to gather pace, it 

is important that we all play our part in 

promoting sustainable business practices. 

At BENEO, we actively support sustainable 

farming, to encourage biodiversity and 

reduce water pollution and soil erosion. 

We valorize 100% of our raw material 

to minimize waste and have reduced our 

specific energy consumption by 50% over 

the past 30 years. Looking to the future, 

we aim to achieve carbon neutrality by 

2050, thanks to our recent investments 

into upgrading and expanding our 

facilities.” 

fmt 

1/21 

Vol. 35 • 

ISSN 0932-2744 

Come and see for yourself: 

www.harnisch.com 


Solutions 




Hybrid Design 


Packaging 

Perfectly positioned. 

The international specialist magazines from Dr. Harnisch Publications 

You can now explore our newly designed website, with a 

clear focus on responsive design and easily usable applications. 

Alongside the free-to-use digital magazine editions, you will 

find bonus news coverage, events, subscription and 

general information on all our magazines. Take a look at 

www.harnisch.com for all relevant content. 

Our publications include: 

- Technology & Marketing - 


17

Processing 

Sweet Revolution 

In a globally unique project, called 

CONNECT, nine well-known companies 

of the confectionery industry have come 

together and developed an industrial 

production process for real 3D jellies. 

Now it is possible to design gummy 

bears and jelly babies with a beautiful 

backside. That’s revolutionary! 

We know fruit gums and jellies in many 

different shapes. But they all have at 

least one flat side or an unpleasant 

“dosing dot”. With this worldwide 

new process of CONNECT, real threedimensional 

figures can be produced. 

Real three-dimensional figures that 

always show their best side, no matter 

how you turn them. 

The CONNECT-Team has developed an 

innovative product concept, researched 

the necessary raw material properties, 

worked out recipes, designed shapes, 

and built the right production facilities. 

Always scientifically accompanied in 

order to achieve well-founded market 

relevance for the confectionery industry. 

The unique strength of the CONNECT- 

Team lies in the bundling of the 

technical competence of nine 

companies in order to support the 

confectionery manufacturers as best as 

possible with expertise and passion. The 

CONNECT developments focus on new 

types of confectionery with enjoyment, 

surprise and fun for consumers. 

The innovative CONNECT 3D jellies were 

presented globally in four live launch 

events at the end of October. Around 750 

interested people from the international 

confectionery industry followed. The 

focus was on the manufacturing process 

and the integration of the process 

into confectionery production. The 

response is enormous, there are already 

numerous project inquiries from Japan 

to Mexico. 

The successful launch event took place 

on October 28, 2020. A recording is 

available for all fans of real 3D jellies. 

For everyone who missed the launch 

event: at request@connect-sweets. 

com you can request the link to 

the recording or an individual Q&A 

session with the CONNECT experts, 

who are known by insiders as “The 

Jellylovers”. 

fmt 

18 


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. 99382 

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

USA | BELGIUM | TAIWAN | BRASIL | CHINA 

food Marketing & Technology • February 2021 19

Processing 

Food Extruder in Hybrid Design: 

Ideal System for Product Development 

and Piloting 

Research and development company 

Foodwest Ltd., located in Seinäjoki, 

Finland, has expanded its food 

development center with a ZSK 27 

Food Extruder in Hybrid Design. Thanks 

to the Coperion extrusion system’s 

modular construction, Texturized 

Vegetable Protein (TVP), High Moisture 

Meat Analogues (HMMA), and 

numerous other extrudates such as 

snacks and cereals can be manufactured 

on the same machine. The extruder is 

particularly well suited for research 

and development with throughputs of 

up to 80 kg/h, and thanks to constant 

process parameters within the entire 

ZSK extruder series, ensures reliable 

scale up to higher throughput ranges. 

Along with the extruder, the Coperion 

system encompasses a highly accurate 

Coperion K-Tron K-ML-D5-KT20 

gravimetric twin screw feeder for dry 

powders, a ZGF Centric Food Pelletizer 

from Coperion Pelletizing Technology, 

and a cooling nozzle. 

Foodwest has been a successful 

development provider for innovative 

food products for over 25 years, and 

with this new ZSK 27 Food Extruder, 

expands its product tests, research, and 

development efforts to a much broader 

spectrum of applications. 

ZSK Food Extruder in Hybrid 

Design for Maximum Flexibility 

Foodwest will be able to manufacture 

both TVP and HMMA on the ZSK Food 

Extruder in Hybrid Design with only a 

minimum of retrofitting. The feeding 

and process section for both applications 

are nearly identical, while the discharge 

units differ significantly. While the ZGF 

Centric Pelletizer is attached to the 

process section for manufacturing TVP 

in order to cut the product directly at 

the nozzle plate, HMMA is discharged 

using a specialized cooling nozzle 

which produces a product strand that 

exhibits a texture closely resembling 

that of genuine meat. Using an adapter 

solution developed by Coperion, the 

ZSK Food Extruder’s discharge can now 

be switched from a ZGF to a cooling 

nozzle in no time. The same principle 

functions just as quickly in reverse when 

switching from an HMMA process to 

TVP. 

The extruder twin screws’ combination 

of self-wiping and modular construction 

will allow Foodwest to 

develop and test numerous other 

products on the ZSK system alongside 

meat substitutes, including snacks and 

cereals; for production of the latter, 

Foodwest individually configures the 

extruder as well as the extensive array 

of peripheral equipment available. 

As a result, the company profits from 

the extruder’s very high hygiene 

standards, intensive dispersion 

performance, and gentle product 

handling. 

Harri Latva-Mäenpää, PhD, Innovation 

Director at Foodwest says: “Extrusion 

is one of the most interesting technologies 

and we wanted to include 

it in our new food development 

and piloting facility in Finland. The 

versatile package and expertise 

offered by Coperion convinced us to 

make this investment. We can use the 

ZSK extruder for process and product 

development and also combine it with 

other food production and packaging 

technologies. This enables us to create 

commercially ready solutions in our 

food approved facility together with 

our customers all over the world.” 

Stefan Gebhardt, General Manager of 

the Food & Pharma Business Unit at 

Coperion, adds: “We’re very pleased 

to equip such a renowned company 

as Foodwest with a ZSK Food Extruder 

in Hybrid Design. We are convinced 

that the ZSK extruder, with its high 

configuration flexibility and reliable 

scale up to larger extruder sizes, is 

the optimal technology for a large 

bandwidth of product tests, research, 

and development. Moreover, we are 

very pleased to announce that, moving 

forward, Coperion customers will have 

a testing area for production of meat 

analogues and other products at their 

disposal at the Foodwest test center in 

Finland.“ 

fmt 

20 


Baker Perkins Equipment 

Industry 4.0 Ready 

Uncompromising hygiene 

with NETZSCH pumps 

Technology ensuring equipment is 

Industry 4.0 Ready is being fitted as 

standard to all new Baker Perkins 

machinery. 

Industry 4.0 harnesses data from all the 

machines, devices and sensors in any 

manufacturing operation and enables 

them to communicate with each other 

via the Internet to make informed and 

timely decisions. 

Baker Perkins’ policy is to provide all 

machines ‘Industry 4.0 Ready’ to a level 

that allows interconnection with other 

systems via the Internet. The key unit 

is an eWON Flexy Gateway - a modular 

router and data gateway allowing 

linkage to remote devices with 

benefits based around data acquisition, 

handling and transmission. 

All systems will now sample and upload 

all data from the process equipment 

to a secure cloud or server, where it 

will be available to facilitate improved 

decision making. The major advantage 

with simpler control systems is that 

analysis is being carried out on the 

process as a whole, rather than discrete 

sections. Real time OEE (Overall 

Equipment Effectiveness), trending and 

basic maintenance are all included. 

Innovative features include a unique 

Baker Perkins machine center-lining 

system allowing operating parameters 

to be compared with previous settings, 

and alerting supervisors to potential 

problems caused either by operator 

changes or impending equipment failure. 

The next step in the development of 

Industry 4.0 will allow Baker Perkins 

to predict when key components need 

replacement. Intelligent analysis of 

process performance and machine 

condition will enable timely advice to be 

provided on potential machine problems 

or service and parts requirements, 

before they cause costly downtime. 

Performance optimization based on 

comparisons with similar machines will 

also be possible. 

The eWON Flexy modular router and 

data gateway has been used for some 

time by Baker Perkins to dial into 

customer’s control systems anywhere 

in the world when they call for remote 

support. It has also been used in the 

remote commissioning from the UK of 

a new extruder in India. 

Industry 4.0 is a fast developing 

technology that manufacturers can 

tailor to suit their own unique situations. 

With equipment and systems Industry 

4.0 Ready, Baker Perkins is ideally 

positioned to help customers, whatever 

the level of complexity required. fmt 

Gentle conveyance of sanitary 

and aseptic products 

Flow rates up to 140 m³/h 

Pressures up to 24 bar 

Pumps designed, manufactured and 

tested according to EHEDG, QHD, 3A 

and GOST-R standards 

FDA-certified elastomers 

High corrosion-resistant, crevice-free, 

wear-free and maintenance-free 

flexible rod 

Product and cleaning temperature up 

to 150° C 

Explosion protection according to ATEX 

CIP and SIP capable 

Decades of expertise in uncompromising 

hygiene 

NEMO® aseptic pump 


NETZSCH Pumpen & Systeme GmbH 

Business Field Food & Pharmaceutical 

Tel.: +49 8638 63-1030 

info.nps@netzsch.com 

www.netzsch.com 

Key No. 98838

Processing 

Shaping the Puzzle for 

Quality Formed Products 

Formed meat products are big 

business. Burgers and chicken nuggets 

dominate the market, but tastes are 

changing. One of the challenges for 

food manufacturers is the increased 

consumer demand for a variety of 

clean label products, as well as fish and 

vegetarian options, and all at prices 

that consumers consider to be good 

value. 

Ensuring the highest possible quality 

products within budget limitations, 

whilst continually innovating to meet 

consumer demand, can be made more 

challenging by the fact that creating 

perfectly formed food products is a 

very precise technical process. Rather 

like a jigsaw puzzle, every part of the 

process must be perfectly aligned 

and in place in order to complete the 

picture successfully. 

With over half a century’s worth of 

experience when it comes to forming, 

leading supplier of food processing 

equipment GEA has developed a 

package of information based on 

six key elements, with the aim of 

demystifying this multi-faceted process 

and highlighting the support GEA can 

provide to manufacturers. 

Application know-how 

GEA’s vast experience in formed 

product processing has enabled the 

company to develop creative ways of 

overcoming the technical challenges 

that can occur. For example, to ensure 

the best possible yields, the required 

level of moisture must be retained 

within formed products. Water also 

acts as a carrier for salts and other 

additives which extend shelf life and 

enhance flavor, texture, color and 

binding properties. However, binding 

water into chicken mass is often the 

one aspect of forming that can prove 

the most difficult. To overcome this, 

GEA has developed technology which 

mixes the ingredients in near vacuum 

conditions. This helps to open up the 

meat cells thereby improving the water 

retention of chicken. 

Equipment and Innovation 

Now into its ninth generation of 

forming equipment, GEA offers 

two primary production methods 

for formed products. Plate forming 

for low-medium production levels, 

for example using its MultiFormer 

machine, and rotary forming for 

high speed production of long-run 

standard products, such as with the 

GEA MaxiFormer. Versatility, capacity, 

yield, hygiene, sustainability and, 

above all, product quality have been 

the key drivers in the development of 

GEA’s equipment, innovating designs 

over the years in a continual quest to 

streamline processes using the latest 

technology, meeting and exceeding 

customer expectations. 

It’s all in the mix 

The importance of getting all factors 

well controlled early on in the process 

cannot be underestimated. Regardless 

of the forming technology used, it 

is often the upstream process of 

preparing the raw mix that has the 

biggest impact upon the success of 

operations further down the line. The 

mixture must be carefully prepared 

upstream with the right balance of 

ingredients at the right temperature 

and viscosity, to feed efficiently into 

the forming equipment. Manufacturers 

sometimes make the mistake of trying 

to mix all the ingredients together in 

one go. However, some ingredients, 

such as starches, are only effective 

during cooking and can inhibit the 

absorption of water if added too 

early. GEA has developed a range of 

equipment for accurate and effective 

mixing including the GEA CutMaster, 

GEA PowerGrind and GEA ProMix. 

Test before you invest 

Naturally, before any decisions are 

made, food manufacturers need 

reassurance that any equipment 

purchased will prove to be a profitable 

investment. Feasibility studies, process 

improvements and R&D tests all need 

to continue, even during the current 

COVID crisis. Tests are carried out at the 

GEA Technology Center in Bakel, The 

Netherlands, which remains fully up 

and running. Customers are welcome 

to visit the center for tests, but if this 

isn’t possible due to travel restrictions 

or company rules, GEA experts can 

carry out tests at a distance, after 

which results are collected and a 

test report including videos, pictures 

and, if possible, samples are shipped. 

Alternatively, ‘live’ interactive testing 

can also be arranged. 

Passion for Excellence 

Rather than simply supplying equipment, 

GEA prides itself on its passionate 

22 


Processing 

approach and knowledgeable staff, 

and has developed long term working 

relationships with food manufacturers 

around the globe, supporting them in 

providing excellence at every stage of 

production 

Service 

Any investment made in GEA’s 

equipment is supported by a longterm 

relationship, and a network of 

service engineers and stocks of spare 

parts are available around the world. 

Denmark-based producer of cooked 

chicken products Danpo installed a fully 

automated chicken nugget line from 

GEA, expanding its ‘Your Chicken’ brand. 

Product Technical Manager Per Ulrik 

Jørgensen commented: “I like working 

with GEA, I can speak to people and they 

understand what I am talking about. 

They provide a round-the-clock service 

with fast, easy solutions to improve the 

line capacity or performance.” 

A new digital channel which allows 

customers to access a range of services 

for their equipment, GEA Advance is 

now also being piloted. This new digital 

solution will allow GEA to modernize 

the way service colleagues interact with 

customers, allowing for rapid ordering 

of spare parts and real-time access to 

technical documentation. 

fmt 

Key No. 99050 


Processing 

Grinding Innovations from well-proven 

Technology 

The grinding of products, whose 

dusts are potentially explosive, places 

particularly high demands on the 

technology used and the design of a 

grinding plant with regard to safety, 

for both machines and their operators. 

The pressure shock resistant design of 

the complete grinding system up to an 

explosion overpressure of 10 bar(g) is 

the most frequently used version, which, 

however, is associated with a high level 

of equipment and corresponding space 

requirements. 

Thanks to the ATEX-compliant Condux® 

Compact plant concept, the installation 

of a high- performance grinding plant 

for numerous products is now much 

easier, since explosion protection 

valves or explosion suppression devices, 

explosion isolators, fans and even 

conventional dust filter systems are 

no longer required with the newly 

developed plant concept. 

The idea of a compact grinding system 

is not new but existing solutions 

show significant disadvantages 

when it comes to cleaning efforts 

and hygienic design. NETZSCH has 

therefore improved the decisive points 

of its Condux® Compact plant concept 

once again: The footprint or space 

requirement of the compact plant is 

80 % less than that of comparable 

standard grinding plants with the same 

throughput capacities. This also has an 

effect on the investment costs, which 

are approximately 30 % lower. By using 

the newly developed CycloFil cyclone 

filter in the Condux® Compact system, 

the integrated pre-separation of the 

grinding stock and the recirculation 

of the process gas allow a filter area 

that is over 90 % smaller than that of 

comparable mill sizes. With CycloFil, the 

degree of separation can be adapted to 

the operator’s requirements by means 

of exchangeable immersion tubes. 

These features of the new system result 

in various advantages. For example, 

24 


Processing 

the grinding system can be easily integrated into existing 

production systems thanks to the minimal space requirement, 

and the necessary cleaning when changing products is 

extremely quick thanks to easy access to the parts in contact 

with the product. 

The well-proven Impact Mill Condux® is the basis machine 

of this grinding system. The products are ground within this 

mill mainly by impact and shearing action. For use with a 

wide variety of products and final finenesses, this machine is 

available in various executions, as either a blast mill, pin-disc 

mill or wing-beater mill. 

In contrast to conventional grinding plants, the processing 

gas in the Impact Mill Condux® Compact streams in a circular 

motion. The product is fed directly to the mill via a pressureshock-resistant 

rotary valve and discharged after the grinding 

process via a separator with air lock. Parallel to this, the 

additional rinsing air fed through the valves and mill bearing 

is continuously discharged through the CycloFil to prevent 

a build-up of pressure. A subsequent aspiration system 

generates the vacuum needed to stabilise the system pressure. 

Thanks to the innovative CycloFil cyclone filter, the supplied 

energy is dissipated via the product and the system surface, so 

that no additional cooling is required. The warmth produced 

by the grinding process is mainly compensated along with the 

product when it leaves the machine and to a smaller extent by 

the system surface, and is therefore throughput dependent. 

The expected temperature increase, for e.g. of ground 

powdered sugar (d90 = 100 μm) is normally in the range of ∆T 

= 10-25°C. For a large range of products the warming has no 

influence on the quality or the downstream process. For the 

grinding of particularly temperature-sensitive products, the 

system can be additionally cooled with liquid nitrogen. 

Especially the degree of innovation of the System was confirmed 

recently by the Fi Europe Innovation Award jury, who awarded 

the fine impact mill Condux® Compact as the winner of the 

Food Tech Innovation Award for the most innovative technical 

processing solution for food ingredients. 

fmt 

Highlights of the NETZSCH Condux® Compact: 

• Compact design = Low space requirement 

• Low investment costs 

• Low feeding height 

• ATEX conform 

• Hygienic design 

• Fast and easy cleaning 

• Low maintenance costs 

• Easy and clear operation 

• Easy access 

• Dust-free filling 

• Universal operation 

Firm, chewy and bouncy: 

the right balance for 

noodles 

Enhance the taste of your noodles with 

GEA technology: a stronger, chewier 

texture with a pleasant bite-feel. 

At GEA we have developed processing 

technologies for noodles starting from their 

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We have focused on encapsulating a history 

of consumption going back thousands 

of years in a high-quality and completely 

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Discover 

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Key No. 99510

Ingredients 

The Plant-Based Boom - A New High- 

Capacity Manufacturing Solution to Keep 

up with Consumer Demand 

The global food industry is facing 

the enormous challenge of feeding 

a population of 10 billion people, a 

number we are expected to reach by 

2050. 

Our food supply chains are very complex, 

comprising multiple steps, from the 

farm to storage, transport, processing, 

retail and ending eventually on the 

consumer’s plate. The way we produce 

out food takes its toll on the planet, 

taking up 70% of the world’s available 

freshwater for agriculture in addition 

to a tremendous amount of energy, 

and contributing to nearly a quarter 

of global green-house gas emissions. 

Despite all of this, one-third of all food 

produced ultimately goes to waste. 

With population growth comes an 

expected change in demographics. A 

shift towards more urban lifestyles, 

with the majority of the world 

eventually living in cities, suggests 

an increase in purchasing power. 

With the growing awareness among 

consumers of balanced and proteinrich 

diets, there is a tendency towards 

putting as much protein on the plate 

as possible. Looking at our existing 

protein value chain, it is estimated that 

with livestock farming, 45% of protein 

produced worldwide is lost during the 

conversion of plant protein to animal 

protein. Beyond these inefficiencies, 

the overproduction of animal-based 

protein for human consumption has 

been the leading cause of the most 

recent pandemics, from COVID-19 and 

SARS to swine flu and bird flu, among 

many others. 

Today, consumers are compelled to 

reconsider their food choices and look 

for alternative sources of proteins. 

Moreover, they are exploring a wide 

range of foods and expect more 

choice in the products available on 

the market. Researchers around the 

world are therefore looking for novel 

proteins sources which could be used 

for human consumption. In this race, 

plant-based proteins top the charts 

as they are becoming increasingly 

popular among consumers. Through 

twin-screw extrusion technology, it is 

possible to use plant-based protein 

sources to create products that mimic 

animal-based meat such as chicken 

pieces, burgers, pulled pork, tuna, 

etc. Pioneering food producers have 

had huge success with recent plantbased 

meat market launches and the 

enthusiasm of consumers in buying 

such products is in turn fueling the 

plant-based revolution. 

It is expected that, by 2040, the global 

protein market share will be dominated 

by alternative proteins, including 

both plant- based and cultured meat, 

26 


Processing 

leading to a considerable reduction 

in traditional meat products. This has 

intrigued many companies from the 

traditional meat and dairy industries, 

encouraging them to diversify their 

portfolios and cater to the needs of the 

market. According to the 2019 ‘US State 

of the Industry Report’ by the Good 

Food Institute (GFI), between 2017 

and 2019 there was a 31% increase in 

the retail sales of plant-based meat, 

compared to only 5% for animal-based 

meat products. This explains the actions 

of food giants like Nestlé, PepsiCo and 

Kraft Heinz who are stepping into 

plant- based meat sector. Additionally, 

many traditional meat producers such 

as Tyson and Hormel have launched 

their own plant-based meat brands 

such as ‘Raised & Rooted’ and ‘Happy 

Little Plants’ respectively. 

The role of technology in 

mimicking meat: 

Despite the existing concerns in the 

food system, and especially in the 

protein value chain, it is still a challenge 

for consumers to fully shift to plantbased 

diets. People love the sensory 

experience involved in eating meat, not 

only from the flavor but also from the 

texture of the product. The bite and 

chewiness that is provided by a meat 

product is missing in traditional meat 

alternatives such as tofu and tempeh. 

Extrusion is the leading technological 

solution used in the production of 

plant-based meats, which enables 

alternative sources of protein to be 

transformed into meat-like products. 

With the advent of high-moisture 

extrusion in particular, it is now 

possible to mimic meat products more 

closely. Plant proteins in their raw state 

are typically globular in structure. As 

Key No. 98981 

HYGIENE TECHNOLOGY MADE IN GERMANY 

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

27 

Isaac-Newton-Straße 2 · 59423 Unna · Germany 

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

www.kohlhoff-hygiene.de 

For more information about our hygiene technology devices 

for food processing companies please visit our web pages

Processing 

they are processed inside the extruder, 

the plant-proteins are denatured due 

to shear loading and the increase in 

temperature, which re-aligns them into 

long fibers. The cooling die is a vital 

attachment to the extruder. As the 

restructured protein flows through the 

cooling die, phase separation results in 

a fibrous and layered structure, which 

is then cooled to a solid product exiting 

the cooling die. This meat substitute, 

typically a rectangular slab due to 

current cooling die designs, can then 

be further processed to create diverse 

products such as ground meat, pulled 

pork, burger patties and chicken pieces. 

The cooling die is also the main 

bottleneck in the high-moisture 

extrusion process. Until now, the 

throughput has been limited to 500 

kg/h, making it difficult for the industry 

to keep up with consumer demand and 

to compete with the high volumes 

produced by the meat industry. To 

address this, Bühler is excited to 

announce the launch of a new high 

performance cooling die, the PolyCool 

1000, with a throughput of up to 1000 

kg/h. This novel solution is unparalleled 

in the industry and will revolutionize 

the production of sustainable meat 

alternatives and other protein products. 

With the ability to double throughput 

on one line, the cost per kilogram 

of product becomes much cheaper, 

allowing producers to reduce the 

sales price and reach more consumer 

markets. 

Bühler, as a complete solution provider 

for the meat substitute value chain, is 

heavily engaged in innovation in this 

area. Specializing in both dry and high 

moisture extrusion, Bühler enables its 

customers to find solutions with their 

customized recipes in order to achieve 

the desired layered and fibrous texture, 

like that of meat. Bühler’s application 

centers located in Minneapolis (USA), 

Uzwil (Switzerland), Wuxi (China), and 

soon in Singapore, enable customers to 

carry out trials for recipe and process 

optimization with the expert support 

of Bühler’s technology team. In order 

to cater to the growing demand, plantbased 

meat producers need to increase 

the throughput of their processes. 

Bühler’s unique solution of a cooling 

die with a throughput of 1000 kg/h 

makes it the market leader among 

state-of-the art technological solution 

providers. In addition to extruder 

systems and cooling dies, Bühler 

provides solutions for pre-processing 

of the material using pre- conditioners. 

These pre-conditioners can provide an 

additional retention time for the raw 

ingredients which might be needed 

to stimulate certain physicochemical 

reactions, improving the functionality 

of the recipe components. Bühler has 

several partnerships with downstream 

processors of the extruded product, 

thereby supporting customers in 

finding the full bean-to-burger solution. 

Technological advancements in 

the meat substitute segment have 

prompted numerous start-ups to 

launch in this market. According to 

the GFI report quoted above, USD 457 

million was invested in the plant-based 

sector in 2019 alone. Hence, the growth 

in this segment is an indicator of the 

growing interest from consumers for 

such products. 

Popular and futuristic protein sources 

for meat substitutes: 

Current popular plant-based meats in 

the market are produced from soy or 

pea protein-based recipes. For highmoisture 

extrusion for example, basic 

products can be formulated by mixing 

33% soy protein concentrate with 66% 

water, or 45% pea protein isolate with 

55% water in the recipe. The extrusion 

conditions also differ depending on the 

recipe. Typical temperatures need to 

reach up to 145-150 °C when extruding 

soy protein concentrate, while for pea 

protein isolates, temperatures are in the 

range of 130-145 °C. The configuration 

of the screw elements are also adjusted 

depending on the protein sources in 

order to provide the necessary amount 

of shear loading inside the extruder. 

These process parameters are optimized 

thanks to experience and scientific 

understanding. 

Other protein sources gaining 

popularity more recently are chickpea, 

lentil, potato, fava bean, and 

mycoprotein, which all have great 

nutritional properties and can be used 

to produce meat-like structures. With 

the advancement of fermentation 

technology, single-celled proteins 

such as algae, yeast, and bacteria will 

become more important in the near 

future. 

In conclusion, scientists and industries 

around the world are continuously 

engaged in exploring the nutritional 

and functional aspects of alternative 

protein sources in order to make our 

protein value chain more efficient. Meat 

substitutes present an unparalleled 

opportunity for sustainability in our 

food systems. With the new PolyCool 

1000, Bühler proves it is committed to 

leading the way in developing the best 

solutions for the alternative protein 

industry. 

fmt 

28 


Processing 

Interpack and Components 2021 

Canceled due to Covid-19 Restrictions 

In agreement with its association and 

industry partners as well as the trade fair 

advisory committee, Messe Düsseldorf 

has decided to cancel both interpack and 

components 2021, due to the restrictions 

related to the COVID-19 pandemic. The 

trade fairs were scheduled to take place 

from February 25 – March 3, 2021 at the 

fairgrounds in Düsseldorf, Germany. 

“We have made every effort to do justice 

to interpack’s tremendous importance 

for the processing and packaging 

industry, even during this pandemic 

– above all because we have received 

encouragement from the industry in 

support of a face-to-face event and have 

a tried and tested hygiene concept to 

protect everyone involved. Ultimately, 

however, feedback from our exhibitors 

has shown that the uncertainty is too 

great, and we are thus unable to host 

an interpack event that would meet 

the standards of a leading international 

trade fair,” explained Wolfram N. Diener, 

President & CEO of Messe Düsseldorf. 

“On November 25, the Federal 

Government and the German states 

decided to implement stricter measures 

in Germany, and to possibly even extend 

these measures into the New Year. This, 

unfortunately, does not give cause for 

hope that the situation will improve 

significantly over the course of the 

coming months. This will affect all Messe 

Düsseldorf events in the first quarter. We 

are now focusing on the next edition of 

interpack, which will take place in May 

2023 according to plan, and which we 

will supplement with extended online 

offers,” added Diener. 

“For the industry, in-person meetings 

and live experiences are still extremely 

important, especially when it comes to 

complex technology. Both enable a direct 

market comparison, new ideas, leads and 

networks are created. Online formats 

only partially achieve this. We are now 

looking forward to a successful interpack 

2023, where the industry can once again 

come together at its leading global 

trade fair in Düsseldorf,” added Richard 

Clemens, Managing Director of the 

VDMA Food Processing and Packaging 

Machinery Association. 

fmt 

> extruders > feeders > components > pneumatic conveying > complete systems 

Coperion’s ZsK Mv pLUs. 

Leading-edge teChnoLogy 

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+ Very gentle product handling for maximum quality 

+ Hygienic design: open base frame, stainless steel 

+ Less downtimes due to fast, efficient cleaning 

+ Optimal accessibility 

+ Screw speed up to 1800 rpm 

Coperion‘s ZSK food extruder is a top-quality product at the highest technical level. It is known for very gentle 

product food handling Marketing at maximum & Technology throughput • February rates. For 2021 further information about Coperion‘s ZSK Mv PLUS please 

29 

visit our website at www.coperion.com/food-extruders 

Key No. 99395

Packaging 

Successfully Filling the Gap: Cereals now 

in Paper Packaging 

The use of resource-efficient materials is now a ‘must’ in the packaging industry. Numerous brand 

manufacturers have identified this development and are already using environmentally friendly substrates, 

however, the reluctance on the part of many food producers to switch from plastic-based solutions to paper 

remains high. The innovation driver Sappi and the packaging machine manufacturer ROVEMA demonstrate 

in a pilot project how this can work. A well-known cereal manufacturer successfully switched its fully 

automated production of stand-up pouches to sealable barrier paper. 

‘Sustainability’ challenge 

As part of a company-wide sustainability 

strategy, a well-known cereal 

manufacturer wanted to completely 

switch its packaging from plastic to 

paper. The company that produces 

organic products such as flour, porridge 

oats, muesli and bread mixes still 

occupies a niche role in the German 

market. Only one Austrian competitor 

has so far made strides in this direction 

to the same extent. The company also 

placed high demands on its partner 

ROVEMA with regard to efficient 

packaging processes based on highquality 

and above all, environmentally 

friendly packaging materials. In the 

project to adopt paper with special 

barrier properties as the material for 

the stand-up pouches, that are used 

for different product groups and in 

different sizes, the packaging specialists 

from Fernwald called on the innovation 

leader Sappi to support them. The two 

companies have been development 

partners since 2018. 

Sustainable materials demand 

high expertise 

For ROVEMA, it was clear that the 

only way they could find a sustainable 

substrate solution for the customer, to 

ensure maximum performance, was 

with the help of Sappi. “The smooth 

production of stand-up pouches relies 

not only on our special expertise 

in machine configuration. Every 

parameter in this process is important, 

in order to ensure high, continuous 

production,” says Gerhard Kuss, head 

of application technology at ROVEMA 

GmbH, explaining the challenge. “This 

is because, unlike in the case of standup 

pouches or flat pouches made from 

composite materials, the resourceefficient, 

paper-based alternatives 

need to be handled much more 

carefully during the packaging process 

and during production of the pouches. 

Paper tolerates only a small amount of 

tension transfer here and tears more 

easily. The perforation resistance of 

the paper used also needs to be taken 

into account much more during the 

subsequent filling”. 

This is precisely where Sappi’s extensive 

expertise came into play. Once they 

had carefully examined the customer’s 

specific requirements, Sappi’s paper 

specialists then selected the right 

material for the packaging of sensitive 

food products. As well as an efficient 

grease and oil barrier function, the 

paper-based alternative should also 

have required optimum heat-seal 

properties. The Sappi Guard product 

line was therefore chosen, with its 

30 


Packaging 

and could be optimally configured to 

the packaging process even in printed 

form. Another key benefit is that it can 

be recycled in the paper waste cycle. 

innovative range of functional papers 

specially developed for the flexible 

packaging market. Thanks to their 

integrated barriers, there is no need for 

any additional application of coating 

or lining to achieve the required 

capabilities with these functional papers. 

After a few weeks of testing, during 

which Sappi and ROVEMA studied 

the interaction of the packaging 

material and the packaging machine 

and coordinated them optimally to 

one another, the perfect substrate 

was found for the customer in the 

form of Sappi Guard Nature MS in a 

grammage of 80g/m². The material 

not only offered the perfect mix of 

formability and stability, but also a 

high level of sealability. Guard Nature 

MS also offered excellent print results 

Development based on 

partnership ensures a competitive 

edge 

The paper-based packaging material 

demonstrated its capabilities in the 

process that was perfectly coordinated 

by Sappi and ROVEMA. The precise 

coordination of packaging material and 

machine played a major role in ensuring 

the high quality of the packaging 

process. In the automated shaping of 

stand-up pouches in particular, folding, 

seal times and seal temperature – 

common sources of error in the process 

– need to be perfectly synchronized in 

order to ensure a reliable product. 

In addition, due to the longer seal times, 

switching to paper-based packaging 

material can result in a drop in output 

of up to 30 percent, however, in this 

pilot project, performance loss was kept 

to 10-15 percent. One of the reasons for 

this was software specially developed 

by ROVEMA, which is integrated into 

the precise packaging process. This 

enables parameter changes to be 

directly synchronized virtually in real 

time, so the process can be adapted 

accordingly. Individually defined limit 

values and plausibility calculations 

prevent incorrect changes in the 

process and thus keep the performance 

stable. This is a level of precision that is 

not yet common in relation to paperbased 

packaging materials in particular. 

The successful pilot project demonstrates 

how Sappi’s expertise in 

sustainable barrier packaging solutions 

made from paper, together with the 

technical expertise of the packaging 

machine manufacturer Rovema, have 

successfully filled a gap in the packaging 

industry. Customers who are looking 

to use resource-efficient packaging 

materials can now benefit from the 

combined knowledge and wealth of 

experience of the two partners, get the 

optimum packaging solution – tailormade 

and customized – and thus gain 

a clear competitive edge. 

fmt 

Gerhard Kuss 

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31 

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Packaging 

Bespoke Solutions in Meat Packaging 

Support Danish Crown’s China Expansion 

Ishida Europe has designed and 

installed a series of bespoke packing 

lines for specialist meat producer 

Danish Crown’s new greenfield 

factory in China. 

Working in close partnership with the 

customer, Ishida has supplied its own 

and ancillary equipment for the four 

lines, which are handling a variety 

of products including minced and 

diced pork, ribs and steaks, as well 

as quality control for thermoformed 

packs of pork. The factory is now in 

operation and will have a capacity for 

14,000 tonnes of meat to be processed 

and packed each year when it is up to 

full speed. 

working relationship established 

between our two teams and the 

continuing dialogue between them 

ensured that any issues or problems 

could be discussed and quickly dealt 

with to keep the project on time and 

budget and enable us to meet our 

performance targets. 

“In addition, the company has an 

office in China which ensures a fast 

response in terms of service support 

and spare parts.” 

The Ishida models installed at the 

factory include the company’s advanced 

RV-214 multihead weigher, 

QX-1100 Twin tray sealers, DACS-G 

checkweighers, IX-GN x-ray inspection 

systems and its weigh-price-labellers. 

Additional equipment integrated 

into the lines includes dicers, slicers, 

batching tables, labellers and 

cartoners. Ishida also gave factory 

personnel comprehensive training 

on all its machines and provided 

a technician on-site permanently 

Ishida’s ability to devise complete 

solutions in line with customer 

requirements and efficiency and 

throughput targets, along with the 

excellent performance and reliability 

of its equipment, were key reasons 

for the company’s selection by Danish 

Crown. 

“We felt that Ishida offered the most 

relevant experience and the best 

solutions,” explains Nicolai Linde, 

Senior Manager Projects, Production 

and Supply Chain. “Having a single 

point of contact helped to speed up 

the process. In particular, the close 

32 


Packaging 

during the first months 

of operation to ensure a 

trouble-free start up. 

A key requirement of 

the overall design was 

to ensure maximum 

flexibility in the lines’ 

ability to handle a wide 

variety of products and 

pack types. For example, 

the multihead weigher is 

able to discharge diced 

meat directly into trays, or 

transfer ribs to a batching 

table for styling in the trays. 

Similarly, the QX-1100 tray 

sealers which currently seal 

MAP trays are also able to 

handle skin packs, which 

will enable Danish Crown 

to meet growing demand 

in the Chinese market for 

bone-in products. 

“Although we were not 

previously familiar with 

Ishida’s tray sealers, they 

have proved to be very 

reliable and deliver 

consistently high-quality 

seals,” comments Nicolai 

Linde. 

As another example of the 

excellent performance of 

the Ishida machines, the 

company’s IX-GN 4044 x-ray 

inspection systems and DACS-G-015 

checkweighers are also providing 

quality control and weight checks on 

two separate thermoforming lines. 

Danish Crown is one of the world’s 

largest exporters and one of Europe’s 

largest producers of pork. The 

new China factory in Shanghai was 

established to meet growing consumer 

demand in the Chinese market for 

high quality meat products, supplied 

via supermarkets and e-commerce. 

“Our objective was to build the new 

factory to Danish standards,” explains 

Nicolai Linde. “For this reason, we 

focused on sourcing the very best 

European equipment throughout.” fmt 


Packaging 

Independent Cart Technology Underpins 

Integrated Packaging Concept 

Advanced packaging solution integrates seamlessly into modern component fabrication line thanks to 

innovative in-machine and between-machine transportation technology 

Cama Group prides itself on the way 

it designs, develops and deploys 

new technologies, in order to bring 

heightened integration, throughput, 

accuracy and quality levels to the 

packaging industry. 

Its machines, which see action all 

over the globe in a huge variety of 

packaging applications, are designed 

to offer the perfect blend of modular, 

accessible and hygienic mechanical 

frameworks, coupled to the very latest 

technology the automation world has 

to offer; including advanced and tightly 

integrated in-house-developed robotic 

pick-and-place solutions. 

In a recent project, Cama’s high-tech 

pedigree was really put to the test, 

when it was tasked with designing and 

integrating one of its Breakthrough 

Generation (BTG) CL 175 cartoning 

machines into an electrical component 

fabrication line at one of the world’s 

largest automation vendors, Rockwell 

Automation. 

In addition to proving the integration 

capabilities of the control solution, 

Cama had to demonstrate that its 

machine would fit seamlessly into the 

rest of the line, the majority of which 

had been developed and built by US 

company Calvary Robotics, a specialist 

in the design and build of automated 

assembly, test and material-handling 

systems. 

According to Giovanni Panzeri, 

Automation Project Leader at 

Cama: “The line with which we were 

integrating is for the assembly of a 

wide range of contactors, the model 

type of which vary depending on the 

contact configuration, the voltage and 

the applicable local certifications, such 

as CE and UL. The line is designed to 

be as flexible as possible, so that small 

batches of the various contactor models 

can be fabricated – to order in a just-intime 

fashion – as efficiently as possible, 

with minimum re-engineering and 

downtime. As a result, our packaging 

solution had to deliver a commensurate 

level of flexibility, to adapt and change 

to the various product throughputs.” 

Cama and Rockwell Automation had 

already worked very closely before on a 

number of industry-leading packaging 

machines, so the relationship had a 

significantly strong foundation. But it 

was Cama’s experience with the global 

automation supplier’s independent cart 

technology (ICT) that helped seal the 

deal… and provided the all-important 

physical link into the rest of the line. 

“Cama was one of the first companies 

to deploy the iTRAK ICT in a customer 

application,” Panzeri explains, “so 

we already had a good grounding 

in its operation and how it could be 

leveraged to deliver the additional 

flexibility many end users require. Using 

iTRAK, with its near limitless motion 

profiles, the individual product carriers 

within our machine, controlled by the 

central PLC, are pitched automatically 

based on the width of the product or 

product groups that require insertion 

into the cartons. Thanks to this, the 

cartoner can work intermittently or 

Photos: CAMA Group. 

34 


Packaging 

continuously depending on the product 

and throughput required. 

“The CL 175 comprises three main 

operating stations,” he elaborates. “In 

the first, carton boxes are picked from 

a magazine and opened out as they 

are placed into pockets on the iTRAK 

carriages. Once placed, two pockets/ 

boxes at a time are presented to the 

insertion station, where the contactors 

are pushed into the boxes. Following 

insertion, the boxes are closed and sealed 

before passing to a printing station, 

where the individual product-specific 

information is printed and verified, 

before the cartons leave on an exit 

conveyor. After the products leave on the 

conveyor, the iTRAK carriages recirculate 

under the track ready for loading with 

the next round of cartons. The cartoninsertion 

system exploits a software 

interpolator, which delivers coordinated 

movement between the iTRAK and the 

servo-controlled pushers. As well as 

delivering far greater accuracy and axis 

synergy compared to a more traditional 

pneumatic systems, this approach also 

reduces mechanical stresses. 

“Advanced in-machine automation is 

second nature to us, thanks to our broad 

experience using robotics and linear/ 

rotary servo technologies,” Panzeri adds. 

“But a vital element of this installation was 

the way in which the CL 175 integrates 

with the downstream assembly processes, 

so as not to cause any bottlenecks. This, 

as it turns out, was made possible using 

another of Rockwell Automation’s ICT 

technologies, MagneMotion Lite.” 

Preceding the CL 175 cartoning machine, 

the Calvary Robotics line comprises 

three assembly machines, a productprinting 

module and two testing 

stations, arranged in a ‘U’ shape. All 

of the assembly and testing steps are 

interlinked using the MagneMotion ICT, 

so the best possible solution would see 

the MagneMotion technology extended 

into the packaging operation. 

delivers seamless interactions across all 

elements of the line, as if it is one large 

machine, so our packaging solution 

was simply another step in a larger 

process. Full EtherNet/IP connectivity 

across the machines and larger devices 

and I/O Link at the component level 

means that full integration is possible, 

as is the creation of fully transparent 

data pathways, creating a true Industry 

4.0 solution. This interconnected 

architecture also means that all stations 

along the line work in harmony with 

each other. As each batch variation is 

fed from the primary MES system, every 

machine is geared up to undertake the 

correct assembly, printing, testing and 

packaging processes – with absolute 

minimal human interaction.” 

Rockwell Automation’s choice of Cama 

for this application is testament to the 

strength of their mutual relationship 

and reinforces the capabilities of 

modern integrated control solutions. 

“We are often selected by Rockwell 

Automation to act as product testers 

for new hardware and the fruits of 

this testing and evaluation are evident 

in an application such as this,” Panzeri 

adds. “This line is a graphic example 

of three engineering teams working 

together with a common goal, which 

is underpinned by a very powerful 

integration model. 

“Indeed, this line is a great shop window 

for all of our technology, teamwork and 

capabilities and reflects the direction in 

which the packaging industry is moving,” 

Panzeri concludes. “ICT technology both 

in machine and between machines is 

creating the foundation for flexible 

manufacturing and production, where 

the idea of a production line will soon 

become redundant. Smart-conveying 

solutions are creating the basis for 

production grids, or matrices, where 

products only visit the stations they 

need, but without creating mechanical 

complexity, batch-adaptation hurdles or 

transportation conflicts.” 

fmt 

“Thanks to the complete integration 

and the holistic control environment, 

having MagneMotion as the in-feed 

supply solution was a straightforward 

proposition,” Panzeri explains. “The 

Allen-Bradley control architecture 


Packaging 

Elopak Records One Billion Natural 

Brown Board Cartons 

The volume of Elopak’s Natural Brown 

Board cartons will surpass one billion 

units in February 2021. The milestone 

is good news for the company’s 

sustainability efforts, as the lower CO 2 

footprint of these cartons means an 

estimated 3,000 tons of greenhouse gas 

emissions have been avoided as a result. 

The reduction in CO 2 

emissions resulting 

from the use of Natural Brown Board is 

equivalent to approximately 1,400 round 

trip flights for one person London - New 

York. 

The news comes after Elopak recorded 

a significant increase in its sale of 

Natural Brown Board cartons in 2019, 

with brands responding to increased 

consumer interest in the environmental 

credentials of their products by making 

the transition to sustainable packaging 

solutions. Today approximately 20% of 

the Pure-Pak® milk cartons Elopak sells 

in Western Europe are produced with 

Natural Brown Board. 

Speaking on the news, Elopak’s Director 

Sustainability Marianne Groven stated, 

“Beverage cartons already have strong 

environmental credentials when 

compared with alternatives such as plastic 

bottles. It is encouraging to see that our 

customers are embracing innovations 

that offer a more sustainable solution, 

such as the Natural Brown Board. 

Together we can aim even higher and 

help consumers make conscious choices.” 

Launched in 2017, in partnership with 

supplier Stora Enso, Elopak was the first 

packaging company to provide gable 

top cartons made with Natural Brown 

Board. These Pure-Pak® cartons are 

renewable and recyclable. They have a 

lower CO 2 

footprint owing to reduced 

wood consumption and the elimination 

of the bleaching process. Their rustic, 

natural look effectively communicates 

this commitment to sustainability and 

instantly stands out on the shelves. 

“This is an exciting milestone for us as 

Elopak was the first company to offer 

gable top cartons made with Natural 

Brown Board. We were also the first in 

our industry to announce that we are a 

carbon neutral company offering carbon 

neutral cartons, and the first to offer 

fully renewable cartons made entirely 

from wood,” Elopak’s Chief Marketing 

Officer (CMO) Patrick Verhelst stated. 

“Our customers are very responsive 

to consumers’ desire to reduce their 

environmental impact. A lot of them 

offer organic, green or otherwise 

sustainable products and they want 

a packaging solution that reflects 

this ethos and instantly signals their 

commitment to the environment. 

With its unbleached, natural look the 

Pure-Pak® cartons with Natural Brown 

Board effectively communicates that 

inherent sustainability at first glance,” he 

continued. 

Several customers were quick to embrace 

the Natural Brown Board with Arla 

being the first major brand to adopt the 

innovation for its line of organic EKO 

products in Sweden. In June 2018, when 

Arla launched its Arla Organic range of 

milk and drinking yoghurts, the brand 

opted again for one liter Pure-Pak® 

cartons with Natural Brown Board, which 

were rolled out across the Netherlands, 

Denmark, Sweden, Germany and Finland. 

Some customers have taken the concept 

further and removed the renewable 

plastic cap. Norwegian dairy, TINE, 

transitioned from a white carton 

with a cap to a Natural Brown Board 

carton without a cap, resulting in a 

carbon footprint reduction of around 

40%. Sweden’s second-largest dairy 

Skånemejerier has also removed the caps 

on all their Hjordnära organic milk oneliter 

cartons, launching its organic milk 

in new Pure-Pak® cartons with an easy 

opening funnel feature to replace the 

plastic closure. 

Since its launch, Elopak’s Natural Brown 

Board has served as a platform for 

further sustainability-focused innovations, 

including the Pure-Pak® Imagine launched 

in 2020. The carton is a modern version of 

the company’s original Pure-Pak® carton, 

containing 46% less plastic and designed 

with a new easy open feature. It has no 

plastic screw cap and is 100% forest-based 

made with Natural Brown Board, making 

it Elopak’s most environmentally friendly 

carton to date. 

fmt 

36 


Packaging 

Digitized Silo Fill Level Monitoring 

Nanolike is pleased to introduce a new 

digitized fill level monitoring solution 

for food and beverage silos. The goal 

is to simplify inventory and order 

management processes in the food and 

beverage industry. Another aim is to 

help the manufacturers and suppliers 

of raw materials and additives optimize 

their silo replenishment processes. This 

not only saves costs but also reduces 

the environmental impact by enabling 

route optimization. The new digitized 

silo fill level monitoring solution stands 

out through highly efficient sensor and 

cloud connectivity technology using the 

Sigfox 0G wireless network. It requires 

zero maintenance for years and needs 

neither an external power supply 

nor a data line, which saves costs and 

ensures that the digitization investment 

is amortized very quickly. This makes 

Nanolike technology highly disruptive, 

as it can replace any alternative sensor 

technology used exclusively to manage 

replenishment management. 

Users of Nanolike‘s digitized silo fill 

level monitoring solution are found 

in almost all sub-sectors of the food 

industry, from soft drink and fruit juice 

producers, dairy product manufacturers, 

breweries and coffee roasters, to legume 

processors and industrial bakeries as well 

as jam, instant and convenience food 

manufacturers – and that‘s by no means 

an exhaustive list. Nanolike’s digitized 

silo fill level monitoring solution isn’t just 

for large silo operators; it also targets 

silo manufacturers who aspire to include 

this technology in their portfolios and, 

above all, raw materials and additives 

manufacturers aiming to offer their 

customers automatic replenishment, 

vendor-managed inventory (VMI) 

or similar solutions as part of their 

digitization strategies. 

Quickly and easily mounted on the exterior 

base of the silo, the Nanolike sensors 

give users 24/7 access to information on 

fill levels and demand forecasts in realtime. 

This digital solution makes it much 

easier to monitor the silo fill levels and 

greatly reduces users’ workload, as they 

no longer have to climb to the top of 

silos at different locations to check the 

fill levels. Instead, all required inventory 

management tasks can be done in less 

time from the safety of the office. An 

integrated early warning system alerts 

the silo operator to potential bottlenecks, 

helping to prevent any shortages of raw 

materials and additives. 

Based on real-time data, the mobile 

application also facilitates the 

automation of purchase processes 

as silo operators can chose to place 

orders directly from their smartphones. 

Such an integrated solution, which 

can be implemented with just a few 

clicks, greatly simplifies communication 

between food manufacturers and 

their suppliers. What is more, it makes 

it possible to optimize the supply to 

distributed silos at a higher level, leading 

to overall savings in transport logistics, 

which ultimately also improves the long 

term CO 2 

balance. The data from the 

Nanolike sensors are consolidated in a 

central cloud from where they can be 

imported into existing software systems 

and customer clouds, or retrieved via 

smartphone app at any time. 

The digitized fill level monitoring solution 

from Nanolike is extremely simple to 

implement, as it is self-calibrating, does 

not require active calibration, and also 

filters out undesirable environmental 

influences. Before filling a silo, the user 

sets the sensor to zero via the mobile 

phone app and manually enters the fill 

load once in the software. From thereon, 

the changing fill level is calculated in 

the cloud, based on a comparison of 

sensor data recorded before and after 

filling. The measurement corridor can 

include just the one load, which doesn’t 

have to be a full load, or it can map the 

state between a completely empty and 

completely full silo. 

fmt 

Food and beverage silos are easier to manage with Nanolike’s digitized fill level monitoring solution (© Teodororoianu | Dreamstime.com) 



No More VOCs: Waterless Offset Printing 

Japanese material technology expert Toray Industries, Inc. has developed the first printing system that is 

completely VOC-free. Used in flexible packaging printing, it can keep workers safe without compromising 

printing quality. 

The demands placed on flexible 

packaging manufacturers are 

growing. Packaging should be more 

environmentally friendly, more cost 

efficient – and all that while delivering 

superb printing quality and being 

safe for consumers and workers alike. 

On top of that, the food industry is 

seeing a general trend towards a 

diversification of products, resulting 

in smaller printing runs. The use of the 

right printing method plays a major 

role in meeting these expectations. 

But flexographic and gravure printing, 

the established industry standards, 

are increasingly reaching their limits 

in accommodating some of these 

aspects. 

VOCs: Harmful to workers and 

the environment 

One such puzzle that has been 

plaguing the industry for years is how 

to avoid volatile organic compounds 

(or VOCs) in the printing process. The 

term encompasses a variety of gases 

and small particles that are released 

during the production, use, or even 

storage of certain products, such 

as cleaning liquids or paint – with 

harmful consequences on both 

the environment and the workers 

Workers at printing plants come into contact 

with VOCs at various touchpoints 

interacting with VOCs. Long-term 

exposure with VOCs can lead to 

anything from eye and throat 

irritation to loss of coordination, 

chronic fatigue, or even cancer. 

In flexible packaging printing, VOCs 

occur mainly through the use of 

solvents in inks and the cleaning liquid 

used on the printing presses. In cases 

where conventional offset printing is 

used, the dampening water becomes 

an additional contributor of VOC. 

And while the environmental harm 

of VOCs has largely been contained 

through air filters in printing facilities, 

the detrimental effects on workers’ 

health remain. Although significant 

strides have been made in reducing 

VOCs, it was not possible to avoid 

them completely – until now. 

One solution to rule them all 

Toray Industries, Inc. has developed 

the first ever printing system that is 

100 percent VOC-free. What is more, 

the solution makes no compromises in 

printing quality or food safety. 

One key to achieving this is the 

use of waterless offset printing 

with Comexi’s CI8 printing press. In 

offset printing, the inked image 

is transferred – or offset – from a 

printing plate to a blanket made 

of rubber, which in turn transfers it 

onto the printing surface. While this 

printing technique has become an 

established method in such fields as 

newspaper printing, label printing, 

plastic card printing and others, it 

is still relatively unheard of in the 

flexible packaging world. 

Yet, offset printing comes with a 

number of features ideally suited 

for the present challenges in flexible 

packaging printing: Offset printing 

plates are a lot easier to produce than 

the cylinders required for rotogravure 

printing or photopolymer plates for 

flexographic printing. This allows 

more flexibility in terms of short-term 

printing, facilitating smaller printing 

jobs at a low cost point. Furthermore, 

the use of waterless offset printing 

can already reduce the amount VOCs 

by up to 80 percent compared to 

conventional offset printing. 

However, conventional offset printing, 

the most common offset printing 

method, is fairly limited in the choice of 

substrates that can be used. Moreover, 

conventional offset printing requires 

dampening water to repel the ink 

in places that are not printed. The 

stained dampening water becomes a 

source of VOCs and also creates waste 

water that subsequently needs to 

be purified before further use. Thus, 

while conventional offset printing 

comes with a number of advantages 

in terms of flexibility and economy, 

it cannot fully eliminate VOCs in the 

printing process. 

Bringing waterless offset 

printing to the flexible 

packaging industry 

To forego this issue, Toray is relying 

on a technology that the company 

has been successfully working on for 

decades: waterless offset printing. In 

38 



on-site tests, the Comexi CI8 offset 

printing press could easily be adapted 

to this environmentally friendly 

version of offset printing. Here, a 

silicone polymer is used as an ink 

repellant instead of a dampening 

solution, eliminating one major 

source of VOCs. 

Inks and cleaners: Completing 

the puzzle 

The test also featured the second 

central element of Toray’s new 

printing solution: water-washable 

EB inks. Reducing VOCs in inks has 

been a goal of manufacturers for a 

while, resulting most recently in the 

introduction of water-based inks. The 

concentration of organic solvents, 

the main contributors to VOCs, is 

between five and 30 percent in these 

inks – compared to up to 80 percent 

in regular oxidative inks. However, a 

remnant of VOCs remain, not only in 

the ink itself, but also in the liquids 

used for cleaning the printing presses. 

These require the use of organic 

solvents in order to eliminate any 

remaining ink, and they contain 

relatively high levels of VOC. A waterbased 

cleaning liquid could alleviate 

this problem – but it can only be used 

with the new kind of water-washable 

EB ink developed by Toray. 

The ink itself does not contain 

any organic solvents, making it 

completely VOC-free. At the same 

time, the combination of special ink 

formulation and waterless printing 

achieves a particularly strong adhesion 

to a wide variety of substrates. These 

special inks are cured using an 

electron beam (EB) instead of UV light 

and therefore do not include any of 

the photo-initiators limited by food 

packaging regulations. Consequently, 

there is no risk of any VOCs or 

photo-initiators migrating into the 

printing substrate. The new solution 

is therefore particularly safe for food 

packaging. 

Finally, water-washable EB inks allow 

the use of water-based ink cleaners. 

As this cleaning process is mostly done 

by hand, it is the most significant 

factor where workers still come into 

direct contact with VOCs. Eliminating 

harmful particles here is therefore 

especially important to maintaining 

workers’ health. Together with waterwashable 

EB inks and waterless offset 

printing, these water-based cleaners 

form the first completely VOC-free 

printing system in the world. 

The future of flexible packaging 

printing is VOC-free 

With the combination of waterless 

offset printing, water-washable EB 

inks, and water-based cleaning liquid, 

Toray’s new printing system is the 

first in the world to be completely 

VOC-free. And it has already been 

put to the test. A European converter 

completed a series of tests to print 

OPP, PA boil, and PET retort pouches 

with Toray’s technology and a Comexi 

CI8 press – with resounding success. 

However, the Japanese material 

technology specialist is not merely 

hoping to offer flexible packaging 

manfuacturers a more sustainable and 

healthier alternative – the solution is 

also meant to bring superior printing 

quality. 

This sentiment is expressed in the 

brand name P4E, which in future will 

include all VOC-free printing solutions. 

The name stands for “Epoch-making, 

Ecology, Excellence and Efficiency” 

for the printing industry. An 

ambitious goal that the company is 

alread planning on expanding. “We 

want to move towards contributing 

to a circular economy in flexible 

packaging printing and help achieve 

the Sustainable Develeopment Goals 

(SDGs) set by the United Nations”, 

Toray Industries, declares. 

In keeping with the company’s 

own sustainability vision, Toray has 

contunuously been seeking technical 

developments that will help create a 

greener future. Recycling has been 

one dream in the flexible packaging 

world for some time. In order to 

make it a reality, Toray Industries’ 

film business segment is currently 

working on applying mono-material 

subtsrates to the process. At the 

same time, the company is hoping 

to extend VOC-free printing to other 

printing segments, as well. Thus, 

Retort packaging samples using Comexi CI8 press 

and Toray’s novel printing system 

Toray is working to provide the right 

solutuon for the future of flexible 

packaging – more sustainable, more 

adaptable, and just as high-quality as 

the currently leading solutions. fmt 

The Author 

Mr Takayuki Kamei is General Manager, 

Electronic Information Materials Division, 

Toray Industries, Tokyo, Japan 


Events 

Fairtrade Launches Virtual for all Middle 

East Africa 2021 

Focus on Middle East Africa’s (MEA) agrofood & plastprintpack sector on 31 May to 02 June 

After the success of the Virtual 

agrofood & plastprintpack Africa in 

November 2020, the German trade 

show specialist fairtrade Messe is 

launching another digital format 

with the Virtual for all Middle 

East Africa from 31 May to 2 June 

2021. The organizers’ aim with this 

event is to contribute to deepening 

global relations with the Middle 

East and Africa in the agrofood & 

plastprintpack sector. 

A brief review of November’s Virtual 

for all Africa also gives an indication 

of what participants at the new event 

can expect. A total of 2,353 registered 

participants from 87 countries 

attended. 64 exhibitors from 17 

countries received 8,783 visits to their 

virtual stands and their products 

were consulted 2,008 times. 3,540 

visitors attended 67 panel discussions, 

presentations and product demos 

with a total of 98 speakers. These 

facts, together with high satisfaction 

scores on both the exhibitor and 

visitor side, have made Virtual for all 

Africa the most important agrofood & 

plastprintpack online event with an 

Africa focus. 

“30 years of experience in organizing 

international trade fairs in the Middle 

East and 25 years in Africa enable 

us to establish the new Virtual for 

all Middle East Africa on a solid 

footing. At the same time, we are 

going down innovative digital paths 

so that our exhibitors and attendees 

can communicate and do business 

in the best possible way,” explains 

Martin März, fairtrade founder and 

managing partner. 

And fairtrade managing director 

Paul März outlines: “Virtual for all 

MEA 2021 will benefit from two 

innovations: Firstly, in addition to 

our proven partners in the Maghreb 

and in West and East Africa, we are 

setting further regional focuses. In 

Africa with Egypt and South Africa 

and in the Middle East with Saudi 

Arabia, UAE, Iran, Iraq, Jordan, Oman, 

Qatar, Kuwait and Bahrain. 

And secondly we will complement 

the award-winning event platform 

we already used for Virtual for all 

Africa 2020 by a mobile app that 

will bring notifications regarding 

appointments between exhibitors and 

attendees directly to the smartphones, 

helping to ensure that agreed B2B 

appointments actually happen.” 

Participation for visitors is 

complimentary. Exhibitors can choose 

between various exhibitor and 

sponsorship packages. 

In addition to the B2B meetings, 

Virtual for all Middle East Africa 2021 

will offer a large-scale conference 

programme extending over the 

entire three days addressing relevant 

and currently highly debated topics. 

For three days, the focus will be on 

Middle East Africa and on agricultural 

production, food and beverage 

technology, food ingredients, food 

trade, as well as plastic, printing and 

packaging materials, raw materials 

and technology. 

• agro: To diversify Africa’s 

economies and revive its rural 

areas, the African Development 

Bank (AfDB) has committed US$ 

24 billion towards agricultural 

industrialization. According to the 

German Engineering Federation 

VDMA, MEA’s agricultural 

machinery imports amount to well 

over €2 billion annually. 

• food + bev tec: Imports of food 

processing & packaging technology 

account for €4.683 billion in 2019 

(VDMA) 

40 


Events 

• food ingredients: With 1.6 billion 

inhabitants, MEA has long been 

one of largest food markets in 

the world. Expenditure in the F&B 

sector is growing steadily, and F&B 

production is by far the largest 

segment of the MEA processing 

industry. 

• food + hospitality: According to the 

African Development Bank, MEA’s 

annual food imports are estimated 

to rise from US$ 85 billion to US$ 

170 billion by 2025. 

• plast: Since the Middle East is a 

huge exporter of plastics in primary 

forms, and Africa only produces 

39% of its required plastic raw 

materials itself but imports 61%, 

the Middle East & Africa fit very 

well together to outbalance their 

needs. African Imports of plastics 

raw materials, for instance, grew 

by 5.9% annually between 2011 

and 2017, from 4,220 kt to 5,939 

kt, +41%. And the Middle East’s 

exports of such material grew 

from 16,607 kt in 2011 to 25,280 

kt in 2017, an annual increase of 

7.25%. (EUROMAP) MEA’s imports 

of plastics technology made up for 

€1,779 billion in 2019. (VDMA) 

• print: MEA’s imports of printing 

& paper processing technology 

represent €1,368 billion in 2018, up 

7.8 per cent to 2017. (VDMA) 

• pack: MEA’s imports of packaging 

technology make up for €2.291 

billion in 2019, +3.2% compared 

with 2018. (VDMA) 

fmt 

Q2 2021 

31 May-2 June 

Middle East Africa agrofood 

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.virtual-africa.com 

www.fairtrade-messe.de 

16-17 June 2021 

Hamburg, Germany 

Snackex 

European Snacks Association 

Rue des Deux Eglises, 26 

1000 Brussels, Belgium 

Tel: +32-2 538 20 39 

Email: esa@esasnacks.eu 

www.snackex.com 

18-21 July 

Chicago, IL, USA 

IFT Food Expo 

Institute of Food Technologists 

252 W. Van Buren, 

Suite 1000, Chicago, IL 60607 

Tel.: +1-312-782-8424 

Fax: +1-312-782-8348 

www.ift.org 

Virtual 

Let’s meet here 



Q3/4 2021 

1 September 

Palexpo, Le Grand-Saconnex, Switzerland 

Vitafoods Europe 

Informa Exhibitions, 

5 Howick Place, 

London SW1P 1WG, 


Great Britain 

Tel.: +44 20 337 73111 

www.vitafoods.eu.com 

4-8 October 

Munich, Germany 

drinktec 

Messe München GmbH 

Messegelände 

81823 München, Germany 

Tel: +49-89-949-11318 

Fax: +49-89-949-11319 

www.drinktec.com 


30 November-2 December 

Frankfurt, Germany 

Food ingredients South America 

Informa Markets 

PO Box 12740, de Entree 73, 

Toren A, 1100 AS Amsterdam Zuid Oost, 

The Netherlands 

Tel.: +31-20-409 9544 

Fax: +31-20-363 2616 Let’s meet here 

www.ubm.com 


Last Page 

Advertiser’s Index • February 2021 

Key No. Page Company Location 

94441 Digital ANDRITZ AG Leuven, Belgium 

99050 23 Bühler AG Uzwil, Switzerland 

99395 29 Coperion GmbH Stuttgart, Germany 

99601 4 European Snack Association Brussels, Belgium 

97065 5 fairtrade GmbH & Co. KG Heidelberg, Germany 

99420 9 J. Rettenmaier & Söhne GmbH Rosenberg, Germany 

98981 27 Kohlhoff Hygienetechnik GmbH & Unna, Germany 

98838 21 NETZSCH Pumpen & Systeme G Waldkraiburg, Germany 

99510 25 Pavan S.p.A. Galliera Veneta, Italy 

99030 15 Schaaf Technologie GmbH Bad Camberg, Germany 

99498 Cover TOMRA Sorting NV Leuven, Belgium 

99411 Cover 4 URSCHEL Chesterton, IN, USA 

99382 19 WENGER Manufacturing, Inc. Sabetha, KS, USA 

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

something should be not quite right. 

IMPRESSUM FMT 

ISSN 0932-2744 

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PREVIEW • APRIL 2021 

Flow Packaging 

Texture 

Color Sorting 

Health & Wellness 

… and lots more 

42

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