food Marketing & Technology 3/2022

3/22 

Vol. 36 • 31377 

ISSN 0932-2744 

Cover: Accurate Accounting 

of Raw Materials 

Texture for Meat 

Alternatives 

Cheese 

Production 

Flexible 

Flowpacking

Grow with the Flow 

Ideas lead to innovations, decisions lead to success, 

strangers become partners. The beverage and liquid 

food industry is meeting up to experience innovations 

with all five senses and be swept along with the Flow. 

Get your ticket now! 

Key No. 101574 

Key No. 101735 

World’s Leading Trade Fair for the 

Beverage and Liquid Food Industry 

September 12–16, 2022 

drinktec.com

Editorial 

Label Trends or Label Science 

Going shopping used to be so easy. 

Make a list: bread, eggs, cheese, 

coffee and done. Then we had children 

and wanted the best products, the 

healthiest origins and the best 

nutritional contents. My wife read 

the labels and I studied the packages 

to see if I could discover any of our 

advertisers. 

Food labelling then as now was a 

major business. Labels are supposed 

to help us make informed choices 

about what we eat. Knowledge about 

nutrient composition is essential to 

find a healthy diet. Unfortunately it is 

not always that simple. More often 

than not, the packs are listed with 

ingredients that are not in the product, 

for example no meat, no sugar, no fat, 

no artificial colours, etc. Often words or 

phrases are used where the definitions 

are at best unclear, such as fresh or 

natural or reduced, high in. 

What does this all mean? What does the 

consumer actually want from a label? I 

suggest there are three aspects. 

Presentation: labels need to be 

readable, clear, attractive and wellstructured. 

The information needs to be 

easy to find. Obviously the price needs to 

be shown, but sometimes this is hidden 

or confused by a 100g comparison price. 

The ink needs to withstand temperature 

and moisture changes. A badly printed 

label gives the impression that the food 

inside is also sub-standard. 

Understanding: people need a language 

they can relate to. Food nutrition may 

be a science, but most consumers are 

not scientists. It is a challenge to pass 

on as much information as necessary, 

whilst bearing in mind that less may 

really mean more. 

For me the third aspect is confidence. 

Consumers need to believe the 

information provided on the label is true. 

Is the source reliable? Where does it 

come from? Who benefits? Sometimes 

the colours on the packs are too good 

to be true, but at least they stand out on 

the shelves. Is a SPECIAL OFFER really 

that special? 

Ian Healey 

Editor-in-Chief 

Nowadays shopping with teenagers 

brings a new side to things. Peer 

pressure! Some foods or especially 

drinks are in. Or out. Millennials are 

well informed about nutrients and what 

they can do in your body and what 

constitutes a balanced diet. 

Was it Oscar Wilde who once said: “The 

only thing worse than reading food 

labels, is not reading them“? 

Photo: Bruno Bozic 

Sincerely, 

If you like it – subscribe! 

food Marketing & Technology • June 2022 

3 

food Marketing & Technology • June 2022

International Magazine June 2020 ISSN 2628-5851 

Technology & Marketing 

your easy way to stay updated 

2/20 

International Magazine October 2019 ISSN 2628-5851 


2/19 

xxx 

Contents 

food Marketing & Technology June 2022 

1 Editorial 

42 Impressum 

Ingredients 

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

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

Ingredients Blueberries, Fiber, Seafood, Microencapsulation 

Processing Extrusion, Pumping and Dosing, Pellet Production 

Packaging Flexible Wet Packaging and Sleeving, Pouches for Treats 

Marketing Showcase India, Interzoo 2020 Preview 

FREE trial issue at food@harnisch.com 

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

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

10 Food ingredients and Smoking Technology inspires with 

nique “Natural Intelligence” 

11 Natural Nitrite Alternative for Processed Meat 

12 Wheat Texturates and Ingredients for Vegan Cold Cuts 

High on the agenda 

13 Texturate for Vegetable Meat Alternatives with Bite 

PetFood PRO magazine 

wants to emphasize the 

high level of quality and 

care in the production 

of pet food through the 

choice of ingredients, the 

choice of technology and 

the choice of packaging 

materials. 

International Magazine April 2020 ISSN 2628-5851 

International Magazine April 2019 ISSN 2628-5851 

Processing 

6 Multi-frequency Flow Measurements for Accurate Raw 

Material Accounting 

16 Modern Mills for Precious Pods 

18 Drive Solutions for the Grain Industry 

20 New Innovate Screening Kit for Ultra-rapid Detection 

of Microbial Contamination in Beverages 

22 Optimized Valorization of Functional Nutrients with 

New Extraction Technology 

23 High-Quality Sifting Technologies Enable Flatbreads 

Producer Quick Recipe Expansion 

24 The Challenges and Opportunities of Cheese Production 

28 Fructus Meran Reaps Big Rewards with High 

Performance Digital Sorters 

1/20 


1/19 

Recycling is 

teamwork 

Packaging 

32 Taller Version of the Magnum Optimum 

Foldable Large Container to Boost Retail 

Logistics Launched 

34 New Flowpacking Solution for Different 

Applications” 

36 Dual Lane Combi Doubles Down on Dairy 

Inspection Waste 

Ingredients Indispensable Fatty Acids, Dietary Fiber for Pets, Yeast 

Processing HPP Technology, Extruding Fish Feed, Encapsulation 

Packaging Canning, Recyclable Bags, Cartons 

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

Ingredients Joint Health & Mobility, Yeast Extracts, Fiber 

Processing Batch & Continuous Mixing, Optical Sorting, Extrusion 

www.harnisch.com 

Packaging Pouches, Bags & Sacks, Tubs, Coding 

Departments 

38 Firms 

41 Events

utting Technology 

5/12/22 1:29 PM 

Vol. 36 • 31377 

ISSN 0932-2744 

Cover: Endress+Hauser 

n Urschel, 

Cutting 

eptional 

eve higher 

, targeted 

s. Rugged 

ng equipment 

ectations. 

our product. 

.urschel.com 




Alternatives 

Cheese 

Production 

3/22 

Flexible 

Flowpacking 

For many food manufacturers, raw 

materials accounting is a highly important 

and frequently discussed topic. 

The idea is to measure the exact 

amount of delivered raw materials, 

such as milk, oil or alcohol, and then 

precisely allocate how much is used 

in each of the individual production 

steps. The goal is to provide as much 

as transparency as possible when it 

comes to the raw materials used and 

to be able to create full cost accounting. 

Our Cover Story starts on page 6. 

Ingredients: Texture in Meat Alternatives 

Despite the apparent widespread consumer appetite for 

plant-based foods, there is an important hurdle that anyone 

developing new products has to overcome – how to deliver 

an enjoyable meat or fish-like texture. If the mouthfeel isn’t 

right, consumers will not purchase again. Texture is the key to 

successful alternatives, and it is an area where manufacturers 

cannot afford to compromise. Find out more on page 13 

Processing: Challenges of Cheese 

In cheese production manufacturing efficiencies remain the 

main source of competitive advantage. This does not call 

for huge investments in complete processing line reconfigurations, 

but rather for switching technologies to increase 

efficiencies. When producing cheese, it is essential to keep 

product integrity high and avoid waste. This goal is achievable 

but requires careful handling of the curds and whey. See 

page 24 

Packaging: Flexible Flowpacking 

A new universal flowpacking solution, which offers a high 

level of flexibility for packing a wide range of food products, 

has just been launched. The new flowpacker supports the 

use of sustainable films and paper-based materials. It was 

presented for the first time at the two leading fairs, Anuga 

FoodTec and IFFA and was the heart of a high-performance 

line for the automatic packing of burgers in a pillow pack. 

More on food page Marketing 34 & Technology • February 2016 

Key No. 102158

Cover Story 

Multi-frequency Flow Measurements for 

Accurate Raw Material Accounting 

Meierei Barmstedt (Barmstedt Dairy) eliminates measurement discrepancies caused by gas entrainment with 

the Promass Q Coriolis flowmeter from Endress+Hauser 

For many food manufacturers, raw materials accounting is a highly important and frequently discussed topic. 

The idea behind this thought is to measure the exact amount of delivered raw materials, such as milk, oil or 

alcohol, and then precisely allocate how much is used in each of the individual production steps. The goal is 

to provide as much as transparency as possible when it comes to the raw materials used in each and every 

product – such as cheese and butter at a dairy operation – and to be able to create full cost accounting. 

The Promass Q Coriolis-based flowmeter from Endress+Hauser offers food manufacturers a one-of-a-kind 

opportunity to optimize their raw materials accounting with innovative technology. 

by Manuel Martini & Florian Kraftschik 

Erroneous volume and mass flow 

measurements 

Volume and mass flow are two 

commonplace terms whose meanings 

can lead to very stark differences in 

materials accounting. In contrast to 

volume, mass flow exhibits a constant 

behavior when subjected to changing 

influences such as pressure and 

temperature. That’s why the accounting 

systems rely on units of mass in many 

cases. Many companies nevertheless 

use volume measurements, which can 

lead to unwanted differences in the 

raw materials accounts settlement. 

But even mass flow measurements 

have potential sources of errors that 

users have to take into account. In 

the field, one of the primary causes of 

measurement discrepancies relates to 

undetected air or gas entrainment in 

fluids, which distorts the measurement 

value and leads to differences in the 

raw materials accounts settlement. To 

prevent this from occurring, Meierei 

Barmstedt relies on the Promass Q, a 

Coriolis-based flowmeter that detects 

Four Promass Q instruments operate side-by-side at the raw milk delivery terminal. 

All images: © Endress+Hauser 

6 


Cover Story 

gas entrainment and lowers the 

measurement error ratio to nearly zero. 

Gas entrainment distorts values 

at the delivery point 

The dairy’s tank trucks make daily runs 

from farm to farm to retrieve the milk. 

Because the trucks are not full at the 

start of the run, the tank still contains 

a considerable amount of air. As the 

truck navigates curves, accelerates 

and performs braking maneuvers, the 

milk constantly swishes around in the 

tank and mixes with the air. This effect 

has an enormous disadvantage for 

dairy operators. 

If volume flow is used as the 

measurement unit when the milk is 

retrieved from the farm, it leads to 

an exaggerated measurement, which 

in turn exaggerates the amount of 

raw milk delivered to the dairy. This 

is because the air has significantly 

increased the volume. In practice, 

an increase of 10 percent, or even 

20 percent in extreme cases, is not 

uncommon. This so-called “milk 

overrun” has a negative impact on the 

finances. Assuming the air is purged 

during the production process, the 

dairy operator ends up posting a 

loss when settling the raw materials 

accounts. This also makes it difficult to 

create accurate full cost pricing. 

With this in mind, instead of volume 

flow, many dairy companies use mass 

flow to measure the amount of milk 

that is delivered and processed during 

production. Coriolis systems, such as 

the Promass family of instruments 

from Endress+Hauser, have proven 

their worth in such applications for 

years now. Unfortunately, unwanted 

accounting differences can still occur 

even when Coriolis-based flowmeters 

are employed. As with volume flow, 

one of the reasons for this effect is 

air entrainment, which influences 

mass flow measurements as well. 

Although the effect is considerably 

lower, it still exists and can lead to 

deviations. When processing large 

quantities of raw milk like Meierei 

Barmstedt, small percentage errors 

add up to significant sums at the end 

of the year. 

Multifrequency technology 

for reducing measurement 

discrepancies 

To eliminate discrepancies in the 

mass flow measurements, Meierei 

Barmstedt relies on the newest 

member of the Endress+Hauser 

Promass family - the Promass Q, an 

instrument that features the patented 

multifrequency technology. The 

Promass Q was designed to eliminate 

measurement errors induced by gas 

entrainment down to a level of nearly 

zero. The unique patented feature of 

the sensor is that the Coriolis tube 

oscillates within two superimposed 

resonance frequencies instead of 

just one, a major advantage over the 

conventional Coriolis measurement 

principle. Measurement errors caused 

by entrained gas can be virtually 

eliminated. In simple terms, this has 

to do with a physical effect in which 

the relationships between the two 

stimulated resonance frequencies 

equate to the relationship of the 

measurement errors induced by 

entrained gas in fluids. The oscillation 

of the two superimposed resonance 

Gas entrainment levels are highest directly after delivery, the point at which the Promass Q eliminates the measurement discrepancy. 


7

Cover Story 

frequencies means that both 

relationships – resonance frequency 

and error – are known. The instrument 

uses this information to determine the 

value at which this error ratio, which 

is tied to the entrained gas, is almost 

zero. It then adjusts the oscillation 

frequency accordingly. 

Elimination of the measurement error 

caused by heavy gas entrainment has 

a considerable impact on the incoming 

supply of the raw milk. Compared to 

the processes available to date, the 

Promass Q allows food manufacturers 

to measure the quantity of incoming 

raw milk more accurately than 

with currently-available Coriolis 

mass flowmeters and as a result, 

significantly optimize the internal raw 

materials settlement even further. 

Accounts settlement with the dairy 

farmers is more accurate as well. 

Determining overrun levels 

The Promass Q multifrequency 

technology not only makes it possible 

to eliminate mass flow measurement 

discrepancies with fluids. It can also 

precisely measure the overrun in other 

products where various gases are 

infused, such as cream cheese or ice 

cream. In this case manufacturers strive 

to create an especially light and fluffy 

consistency, such as in cream cheese. 

In environments where experience 

served as the basis for entrained gas 

values and the amount of gas was 

adjusted after drawing samples – after 

all, raw milk is subject to certain 

fluctuations – overrun can now be 

measured with a high degree of 

accuracy. This in turn helps reduce 

fluctuations in the quality of the end 

product. 

The Promass Q has repeatedly demonstrated 

its suitability for measuring 

overrun. Users were able to monitor 

and regulate the entrained gas levels 

in the process by means of density 

measurements, thus preventing off-spec 

batches or fluctuations in product quality. 

Digital communications interfaces 

and internal self-test function 

Beyond the sensor with its multifrequency 

technology, the electronics 

is what makes it easy to integrate the 

Promass Q into existing systems. In 

combination with the new Proline 

300/500 transmitter variant, the 

sensor is capable of forwarding the 

signals via a wide range of digital 

communications technologies such 

as Profinet, which also helps support 

the digitalization strategies for the 

production processes. In addition, the 

Heartbeat internal testing function 

offers a key way to simplify quality 

management. Companies that operate 

according to ISO 9001, IFS or other 

certification standards are frequently 

required to calibrate and/or verify 

critical measurement points. And this 

is precisely where the internal, TÜVcertified 

verification function comes 

into play. This feature determines 

the status of the instrument, with a 

likelihood of 94 percent, and delivers a 

clear indication of whether the device 

is still measuring within specifications 

or is experiencing problems. Users 

thus enjoy an even better way to 

document the traceability of individual 

batches while reducing the amount of 

red tape at the same time. 

Promass Q - jack-of-all-trades 

The Meierei Barmstedt example 

illustrates that by deploying the 

Promass Q, demanding food 

manufacturing processes can be 

even more reliable and cost-efficient. 

Manufacturers are also in a better 

position to address challenges such 

as accurate accounts settlement 

or full cost pricing. The Promass 

Q is a multivariable measurement 

instrument that supplies users not 

only common values such as mass 

flow, density or temperature, but also 

quality-relevant parameters such as 

overrun or brix value. The Promass Q is 

a genuine jack-of-all-trades designed 

to help food manufacturers with their 

daily challenges. 

fmt 

The Authors: 

Manuel Martini is Product Manager Ultrasonic/Teqwave 

at Endress+Hauser Flow 

Florian Kraftschik is Marcom Manager Media 

Relations at Endress+Hauser Messtechnik 

GmbH+Co. KG 

Raw milk quantities are measured in units of mass.

Cover Story 

Hacking the food supply: 

Can we synthesize a more 

Sustainable Future? 

What does this mean for you, your career, 

and your organization? 

Attend IFT FIRST: Annual Event and Expo to discuss and debate 

this topic and others including questions around food safety, 

health & nutrition, technology, and education. 

July 10–13, 2022 

McCormick Place | Chicago, IL 

Innovation: New scientific programming to 

explore potential promise and pitfalls of cutting-edge 

innovation in food 

Insights: Learn the latest trends, emerging 

ingredients, and business strategies to move work, 

research, and business forward 

Connect: Engaging and fun networking opportunities 

with familiar faces and new ones 

Registration is now open 

Secure your spot today! 

Early bird registration ends April 15, 2022. 


Visit iftevent.org for more information. 

9

Ingredients 

Food ingredients and Smoking 

Technology inspires with unique 

“Natural Intelligence” 

J. Rettenmaier & Söhne, world 

leader in JRS plant fiber technology, 

presented a wide range of innovative 

applications and solutions for the 

modern meat industry at this year’s 

IFFA Frankfurt. 

The natural way to optimize product 

properties and processes in the 

areas of nutrition, texture and smoke 

flavor met with great interest from 

traditional meat enthusiasts as well 

as modern food designers! 

VITACEL® Dietary Fibers and 

VIVAPUR® Functional Ingredients 

for the modern meat industry - 

JRS Food Ingredients 

As a leading manufacturer of plant-based 

hydrocolloids and dietary fibers, JRS 

FOOD INGREDIENTS set new impulses 

in the food industry and enables the 

successful transfer of consumer trends 

into innovative recipes. 

Depending on the task, the broad 

portfolio of VITACEL® Dietary Fibers and 

VIVAPUR® Functional Ingredients spans 

the spectrum from health aspects 

to functional benefits with precisely 

tailored texturizing solutions in meat 

and sausage products and their plantbased 

alternatives. 

No matter what trend you want to 

serve with your products - vegan, 

vegetarian, fiber-enriched or simply 

fat- and energy-reduced products 

to improve the Nutri-Score - JRS 

Food Ingredients offers customized 

solutions and technological support 

with in-house pilot plants. 

New smoking variety - Original 

RÄUCHERGOLD® smoking chips 

and friction logs 

“Safe, efficient and natural smoking 

with the new variety from the MASTER 

of SMOKE” was the key message for 

all RÄUCHERGOLD® fans and many 

international interested parties at 

the JRS booth. JRS has been setting 

standards in professional natural 

smoking technology for over 50 

years. In addition to the established 

varieties of beech, oak and spruce, 

JRS now also carries cherry and alder 

in the RÄUCHERGOLD® Smoking 

Chips assortment. The large range 

of varieties, covering the spectrum 

of natural flavors from the strong oak 

note to the mild fruitiness of cherry, 

was noticed with much positive 

feedback, and possible applications 

for the production of specialties 

and the differentiation to standard 

products were discussed. 

JRS has succeeded in transferring 

the age-old tradition of natural 

smoking into the modern world 

of the professional food industry, 

whilst meeting the highest standards 

of food safety. The certified 

production - according to ISO and 

HACCP standards - qualifies only 

RÄUCHERGOLD® for use in the 

food industry. The result is perfect, 

absolutely reliable smoking and flavor 

results in modern, high-performance 

smoking systems. 

fmt 

10 food Marketing & Technology • June 2022

Ingredients 

Natural Nitrite Alternative for Processed 

Meat 

Innovation providing multiple sensorial benefits unveiled at IFFA 2022 

Givaudan has introduced NaNino+TM, 

a patent-pending synergistic 

combination of plant-based 

ingredients and natural flavourings that 

can be used as a nitrite replacement 

in processed meat. Expertly designed 

with our natural ingredients, it 

provides a lasting multi-sensorial food 

experience with great taste, colour and 

freshness. 

With the increased scrutiny around 

nitrites and growing consumer demand 

for healthier alternatives, processed 

meat manufacturers are looking for 

clean label solutions to naturally avoid 

the use of nitrites in their recipes. 

Aurélie d’Espalungue, Regional 

Product Manager Functional 

Ingredients, Europe, commented: “The 

launch of NaNino+TM at IFFA is well 

timed as many European regulators 

are questioning the use of nitrites in 

processed meat. NaNino+TM offers 

manufacturers the recognisable, clean 

labelling consumers have come to 

expect.” 

fmt 

R+K_AZ_2022_Food_Technology_137x187.qxp_Layout [1] Subject to the conformity of the rest of the 

1 29.04.22 20:07 Seite 1 

recipe 

Guillaume Gaborit, Global Product 

Manager for Sense Preservation 

at Givaudan said: “Because nitrites 

provide multiple benefits, replacing 

them is no easy task. Alternative 

solutions must provide the same level 

of performance without the associated 

risks. This is what sets NaNino+TM 

apart: it’s an integrated solution 

that not only ensures freshness 

throughout shelf life, but also delivers 

a cured-like multi-sensory experience 

in terms of taste and colour. This 

compelling combination provides high 

performance in the application itself 

and may allow for a “nitrite-free” claim 

on the label [1] .” 

NaNino+TM is a new addition to 

the company’s Sense Preservation 

portfolio of natural shelf life solutions 

and complements its existing clean 

label curing alternatives. Available 

initially in Europe for emulsified 

cooked sausages to start, expansion 

to other applications, such as 

cooked ham and bacon will follow. As 

regulations vary significantly from 

market to market, Givaudan has the 

capabilities to support customers 

by tailor-fitting NaNino+TM and 

other natural shelf life solutions 

to local regulations and consumer 

preferences. 

food Marketing & Technology 

Key No. 102794

Ingredients 

Wheat Texturates and Ingredients for 

Vegan Cold Cuts High on the agenda 

Plant-based application concepts from Loryma impressed during tasting 

Textured wheat proteins in high demand 

Ingredients specialist Loryma presented functional solutions made from wheat for the production of meat 

products, vegan alternatives and hybrid applications at IFFA, in Frankfurt. The vegan snack plate with 

protein-rich mortadella, salami, beef jerky and delicatessen salads attracted particularly positive feedback, 

as did the Lory® Protein (hydrolysed protein) and Lory® Tex (textured wheat proteins) product ranges, and 

their possible areas of application. 

The great reaction of visitors to the 

Loryma booth showed the relevance 

of sustainability issues, and industry’s 

continued demand for plant-based 

solutions. The portfolio of extrudates, 

in particular, attracted huge interest 

among attendees. When water is 

added, the textured wheat proteins 

of the Lory® Tex range develop a 

fibrous, meat-like structure. They are 

available in various shapes and sizes 

and are suitable for the production 

of a wide variety of alternative and 

hybrid products. Also of interest to 

meat producers were Lory® Crumb 

extruded breadcrumbs, which can 

serve as a crisp coating for virtually any 

substrate. 

Another example of the functionality 

of wheat-based ingredients is the 

vegan mortadella that was available 

for tasting. Thanks to the wheat-based 

binding component Lory® Bind, the 

purely plant-based cold cut has an 

elastic, firm structure and, as a result 

of enrichment with hydrolysed wheat 

protein (Lory® Protein H12), a protein 

content similar to its meat-based 

counterpart. Manufacturers can use 

Loryma’s prototypical concept as a 

stimulus for new product development, 

and adapt it according to individual 

requirements with the inclusion of, 

for example, peppers or mushrooms. 

The mouthfeel is very similar to that 

of the animal original, but the vegan 

alternative has significantly less fat, is 

low in sugar and contains additional 

fiber. 

Henrik Hetzer, Managing Director 

of Loryma, says of the company’s 

show success: “The great response 

from visitors to our stand proved that 

our ingredients are at the forefront 

of current consumer demand. 

Optimized nutritional values, in 

particular, are playing an increasingly 

important role in meat alternatives 

and our high-protein applications 

received a lot of attention. My 

team and I had great, stimulating 

discussions and are looking forward 

to new collaborations and product 

innovations.” 

fmt 


Ingredients 

Texturate for Vegetable Meat 

Alternatives with Bite 

• Demand for plant-based alternative products continues to rise, the most relevant target group is 

flexitarians 

• Meat-like texture: decisive for product success 

• VITATEX® is ideally suited for meat mimicking, the reproduction of bite and mouthfeel for a meat-like 

taste experience 

• GoodMill’s innovation has many years of experience in the development of plant-based proteins, new 

texture line VITATEX® offers a convincing solution regarding authenticity and texture 

• Simple processing process at the manufacturer: Existing machines can be used 

• VITATEX® range is suitable for a wide range of vegan and vegetarian applications that replace 

conventional products based on pork, beef and poultry meat as well as fish with an authentic sensory 

profile 

Demand for meat alternatives based on vegetable proteins has been rising steadily in recent years – and 

all signs point to continued growth. According to Allied Market Research, the European market for meat 

substitutes is expected to be worth $3,549.09 million by 2027 – up from $1,387 million in 2019. That 

represents a compound annual growth rate of 7.9 per cent. 

While those who follow vegan and 

vegetarian diets continue to look 

for enjoyable plant-based foods, the 

biggest driver of current market 

growth is flexitarians – people 

who want to reduce their meat 

consumption for health, ethical or 

environmental reasons. A survey 

conducted for the EU-funded Smart 

Protein Project and published in 

November 2021 found that 30 per 

cent of Europeans now consider 

themselves to be flexitarian. 

while for plant-based pork, fish or 

seafood, the figure was 31 per cent.2 

Highly receptive to new product 

concepts, butchers and meatprocessing 

companies can reach 

this consumer group with plantbased 

concepts that mimic their old 

favourites but allow them to embrace 

the new dietary lifestyle they are 

aiming for. 

The Smart Protein Project survey also 

found that 46 per cent of European 

consumers were eating less meat 

than they did during the previous year. 

Almost 40 per cent said they intended 

to eat fewer meat-based products 

in the future, and a resounding 86 

per cent said yes in answer to the 

following question: “Imagine that 

plant-based meat has become widely 

available, tasty and affordable at 

grocery stores, restaurants, butchers 

and markets. How likely are you to try 

plant-based meat?” 

Already, 38 per cent of the survey 

respondents said they were eating 

plant-based beef at least one to three 

times a month, and sometimes daily. 

Thirty-four per cent were eating plantbased 

poultry at least one to three 

times a month, and sometimes daily, 

Your GO TO 

Hydrocolloid Information Center 

Since 1991 

The Quarterly Review of Food 

Hydrocolloids 

Commercial & Technical Consulting 

Nesha Zalesny – nzalesny@hydrocollid.com 

Dennis Seisun – dseisun@hydrocollid.com 

Good Information ═ Good Decisions 

www.hydrocolloid.com 

Key No. 102333 


13

Ingredients 

“Consumers have been showing 

increasingly individual needs for 

years, and the desire for new products, 

especially in the plant-based segment, 

is great,” says Katharina Haack, 

Product Manager Health & Nutrition, 

GoodMills Innovation GmbH. 

No room for compromise 

However, despite the apparent 

widespread consumer appetite 

for plant-based foods, there is 

an important hurdle that anyone 

developing new products has to 

overcome – how to deliver an 

enjoyable meat or fish-like texture. If 

the mouthfeel isn’t right, consumers 

will not purchase again. Texture is the 

key to successful alternatives, and 

it is an area where manufacturers 

cannot afford to compromise. 

The ideal is to be able to reproduce 

the original product in such a way 

that no major differences in texture 

can be perceived. This is called “meat 

mimicking” – the art of recreating 

bite and mouthfeel for an authentic 

taste experience. Processors 

therefore need to pay close 

attention to the fibrosity and other 

sensory characteristics of the plant 

ingredients they choose, whatever 

the desired product concept may be. 

GoodMills Innovation has long been 

involved in the creation of plantbased 

proteins and has developed 

a hassle-free solution that allows 

food producers to overcome texture 

issues with ease. Its new VITATEX® 

range is convincing both in terms 

of authenticity and texture, and is 

simple to process too. Available in 

a range of options, it can be used to 

successfully replace meat in all sorts 

of conventional pork, beef, poultry 

and fish-based applications. 

A simple swap 

With VITATEX®, it is easy for meat 

processing plants to produce plantbased 

alternatives. The texturates 

exhibit such close parallels to 

conventional meat mass that 

manufacturers can use the same 

machines to produce meat-free, 

patties, nuggets or cutlets as they do 

for meat processing. The texturates 

are pre-swollen and can simply be 

further processed to the required 

size in a cutter or mincer, just as a 

regular meat-based minced mass 

would be. This means that no major 

manufacturing investment in new 

equipment is required. 

In terms of other sensory perameters, 

the texturates have different, lighter 

and darker shades of yellow, and each 

achieves a specific sensory sensation 

in the final product. Long, coarser fibers 

and short, finer fibers can be achieved, 


Ingredients 

as well as a chunky mouthfeel, such as 

that of minced meat. It is also possible 

to combine different texturates to suit 

the desired end product result. 

For processors looking for advice on 

which texturates would work best in 

specific applications, the GoodMills 

experts are on hand to help. fmt 

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Key No. 102979 

Sponsored by:

Processing 

Modern Mills for Precious Pods 

The Ultraplex 250 UPZ fine impact mill is a reliable partner in such cases where the consistency of the 

material varies. Especially in grinding products with natural fibers such as vanilla beans, different grinders 

and sieve inserts are required and have to be changed quickly. The Hamburg family business Aust & 

Hachmann oHG therefore relies on the high-quality solutions from Hosokawa Alpine to continue its history 

rich in tradition. 

It is hard to imagine a cake or dessert 

without the use of vanilla. Whether in 

the form of pods, powder, extract or 

as an addition to sugar: the fruits of 

the tropical orchid genus vanilla are 

precious and in great demand. From 

the cultivation areas in Madagascar, 

Uganda and Papua New Guinea, the 

pods are exported all over the world 

for further processing – as well as 

to Hamburg. There, for 140 years, 

the company Aust & Hachmann 

has specialized in the trade and 

production of high-quality natural 

vanilla products for 140 years. For 

a long time, the Hamburg-based 

company acted exclusively as an 

intermediary, but now, as part of a 

System for the production of vanilla powder at Aust & Hachmann 

cooperation with Hosokawa Alpine, 

they have been able to decisively 

expand the product range: by using 

the Ultraplex 250 UPZ fine impact 

mill, the family-owned company is 

now able to produce the finest vanilla 

powder. 

A sophisticated solution for a 

demanding product 

Grinding vanilla brings with it 

several challenges. After harvesting, 

the vanilla beans are dried and 

fermented, producing vanillin, the 

main flavoring substance. The pods 

are then bundled and transported 

onwards for grinding. The product 

is dosed into the mill via a rotary air 

lock and enters the inside of the mill 

via the mill door. There, the vanilla 

meets the UPZ beaters and is ground 

into the desired fineness. As natural 

products, however, the vanilla pieces 

are not homogeneous and have 

different properties depending on the 

batch. For this reason, the mill needs 

a possibility for flexible adjustment. 

The process engineering solution 

of the Hosokawa Alpine Ultraplex 

fine impact mill stands for versatile 

grinding. This versatility is due to the 

high variability of the grinders and 

screens: “It is important that there 

are no fibrous pieces in the final 

product, only powder. The fineness 

can be adjusted by changing the 

sieve. With the help of the frequency 

converter, the speed of the grinding 

mill can be changed and thus quickly 

adapted to the conditions of the feed 

product,” explains Barbara Kästl, 

Key Account Manager at Hosokawa 

Alpine. The high air flow of the UPZ 

grinding discs cools oily products and 

prevents clogging or smearing of the 

screens used. In addition, there are 

various sieve inserts with which the 

customer can influence the texture 

of the vanilla. 

All customer requirements taken 

into account 

As a food processing company, Aust 

& Hachmann oHG is certified to the 

highest hygiene and health standards. 

The fine impact mills must meet these 

strict requirements - an aspect that 

the Food Division at Hosokawa Alpine 

controls and takes into account in 

the design of the mills. The Ultraplex 

systems are easily accessible to 

guarantee thorough cleaning. The 

bearings are protected against dust 

by air flushing. To prevent powder 

explosions and ensure the best fire 

protection, the mills are designed 

to be pressure-shock resistant and 

certified to ATEX standards. From 


Processing 

time to time, the process engineers 

also have to improvise in terms of 

installation space: “The rooms of our 

production facility in Hamburg are 

relatively low, which was a challenge. 

Fortunately, the mills could then be 

designed very compactly without 

compromising functionality and 

operating safety,” says Christopher 

Schmidt, authorized signatory 

and technical manager at Aust & 

Hachmann oHG. The technology is 

convincing in demanding everyday 

production: The Hamburg company 

has been working with the Hosokawa 

Alpine fine impact mills since 2015 and 

there was recently the commissioning 

the third Ultraplex 250 UPZ. Here, 

process optimizations such as a 

larger rotary valve and fluidization to 

prevent product build-up have been 

carried out on an ongoing basis. In 

addition, a 28/40 Rotoplex granulator 

is used for cutting the vanilla beans 

and for pre-breaking larger lumps 

after sterilisation. To ensure that 

the vanilla powder is always of the 

same high quality and particle size 

distribution, the Alpine e200 LS air 

jet sieve is also used for fineness 

analysis, thus completing the overall 

system. 

Fine vanilla powder serves as an ingredient in cakes and desserts 

sometimes traded more expensive 

than silver in recent years, and crime 

in the cultivation areas is on the rise. 

In order to improve the farmers’ living 

conditions and ensure sustainability, 

the foundation works to ensure 

that all steps from cultivation to 

the fermented vanilla bean can take 

place locally. This allows farmers to 

charge higher prices - and to grow 

plants that are later used to refine 

products around the world. 

fmt 

Living corporate responsibility 

The fine impact mills are designed 

and used exclusively for vanilla 

production. Allergens, foreign 

flavors and cross-contamination can 

thus be excluded. However, Aust 

& Hachmann oHG not only takes 

responsibility for the quality of the 

high-quality end products such as 

vanilla cut, vanilla powder, vanilla 

extract or vanilla beans. “We have 

been bringing vanilla to customers 

from all over the world for more than 

140 years. Therefore, we know the 

value chain of this special plant very 

well and see where there is a need 

for improvement and help,” explain 

Christopher Schmidt and Berend 

Hachmann, managing director of Aust 

& Hachmann oHG. Together with 

the founding family Hachmann, they 

have therefore set up a foundation 

that provides social support to 

small farmers in Madagascar. Due 

to the costly cultivation, vanilla has 

Want modern 

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Key No. 101675 


17

Processing 

Drive Solutions for the Grain Industry 

Bulk goods handling from a single source with the NORD modular system 

NORD DRIVESYSTEMS offers drive systems which are tailored to the special requirements of the grain 

industry. Whether for bucket elevators, conveyor belts, drag chain conveyors or screw conveyors, NORD 

assists operators of systems for storing, processing and transporting grain and grain products with optimized 

drive solutions, in-depth application knowledge and world-wide technical support. 

NORD DRIVESYSTEMS is one of the 

world’s leading companies in the field 

of drive technology and supplies a 

wide range of solutions for conveying 

bulk goods such as grain and oil seeds. 

Bucket elevators are used to transport 

bulk goods in a vertical direction. With 

its MAXXDRIVE® industrial gear units, 

NORD DRIVESYSTEMS offers versatile 

solutions for torques of up to 282,000 Nm, 

which can be mounted directly or with 

an IEC motor attachment. NORD drive 

concepts for elevators also offer options 

for back stops to prevent backflow of 

materials, as well as auxiliary drives 

with freewheeling couplings, and rotary 

encoders for maintenance operations 

The latest generation, MAXXDRIVE®- 

XT, has been supplemented with an 

application-optimized two stage helical 

bevel gear unit. Thanks to their two 

versions, helical or bevel gear units with 

flange mounted or push-on housings can 

be placed parallel or at right angles to 

the axis in conveyor systems. They can 

be combined with a foot-mounted, high 

efficiency IE3 motor on a motor swing 

base or a frame and are connected to the 

motor via a hydraulic coupling. As most 

bucket conveyor applications involve 

production of dust, there is a risk of 

explosion if the dust is flammable. Here, 

customized explosion-protected motors 

and geared motors are used. 

Drag chain conveyors move grain 

Drag chain conveyors are ideal for 

conveying grain and other bulk goods 

horizontally or on an incline. These 

conveyors - which are available with flat 

or round bases and options such as bypass 

feeders, multiple removal points 

and wear resistant cladding - are ideal 

for outdoor installation, are suitable for 

many applications and have decisive 

advantages over other conveyors 

with regard to safety, environmental 

protection and efficiency. 

Energy efficient screw conveyors 

Screw conveyors consist of a conveyor 

screw supported on both sides, that 

rotates within a housing and thus 

conveys the material. The bulk materials 

can be horizontally, diagonally or 

vertically conveyed over a specific 

distance, and exactly dosed, e.g. using 

sliders. NORD DRIVESYSTEMS provides 

energy efficient, easily mounted and 

reliable drive solutions with gear units 

in UNICASE housings, as well as special 

shaft seals for all ambient conditions. 

They can be easily assembled and 

disassembled, even with efficient direct 

mounting without V-belts and pulleys. fmt 


Processing 

We understand how you strive for constant 

product quality and optimized costs. 

CONSISTENT 

+ CONFIDENT 

You are poised to meet your safety and quality requirements 

while optimizing resources and securing process repeatability. 

Endress+Hauser helps you to improve your processes: 

• With a hygienic, robust product portfolio that meets 

international standards 

• With access to traceable, reliable and real-time data 

• With a network of industry application experts that help 

you ensure greater plant availability throughout the 

product life cycle 

Key No. 101576 

Do you want to learn more? 

www.endress.com/food-beverage 


19

Processing 

New Innovate Screening Kit 

for Ultra-rapid Detection of Microbial 

Contamination in Beverages 

The user-friendly, rapid, microbial screening system provides high-performance testing for low pH beverages 

and quality control results within 30 minutes 

Hygiena is pleased to announce a new, 

ultra-rapid, microbial screening kit that 

provides high-performance testing for 

low pH beverages, using the Innovate 

System. The RapiScreen Beverage 

Kit provides quality control results 

in less than 30 minutes following a 

preliminary incubation period, allowing 

manufacturers to confirm product 

quality for quick release to market. This 

new system reduces product hold time 

from 4-10 days to 1-2 days, drastically 

improving inventory turn and cash flow. 

Additionally, it is specifically designed 

to have strong buffering capacity to 

neutralize often complex, high-acid 

content found in fruit juices. The kit has 

also been validated on a broad range of 

matrices beyond fruit juices, including 

UHT pasteurized products, teas, energy 

drinks, smoothie mixes and condiments. 

When it comes to rapid results, the 

Innovate System can detect microbial 

contamination much faster than 

traditional culture methods. After a 

24 to 48-hour incubation, results can 

be obtained in less than 30 minutes 

– and for 1 to 96 samples at a time. 

The system uses a simple three-step 

process which makes test set-up 

easy and reduces technician handson 

time. It also features RapiScreen 

ATP bioluminescence technology, the 

industry standard for screening dairy 

and beverage products due to its speed 

and clear absence / presence results. 

ATP testing eliminates the need for 

4-10-day plate incubation, drastically 

shortening production times. 

Hygiena continually invests in matrixspecific 

validation studies, optimized 

buffering capacity and rapid analytical 

capabilities, to allow food and beverage 

manufacturers to keep operating at 

peak performance. The RapiScreen 

Kits have been validated on raw 

materials, in-process formulations, 

and finished goods within the dairy, 

food, and beverage industries. While 

the Innovate platform was traditionally 

used to test dairy and dairy-alternative 

products, it now also extends out to 

beverage products such as highly 

acidic fruit juices. 

“With the ever-expanding beverage 

industry, there is a growing need for 

rapid quality management and early 

preventative controls to reduce the 

risk of product contamination. Thanks 

to the automation of the system with a 

high throughput, multiple products can 

be run on a single microtiter plate every 

half hour. Subsequent assays can be 

prepared even while the system is in 

use to keep high-volume operations 

running smoothly. By shortening 

time to results, facilities can reduce 

inventory requirements, warehouse 

space and safety stock, resulting in 


Processing 

significant savings, which impacts the 

bottom line positively,” commented 

Steven Nason, CEO of Hygiena. 

“As a global vendor to the largest 

and smallest food and beverage 

companies around the world, we have 

been developing and introducing 

instruments, kits, and software to the 

market for more than 20 years to help 

protect customer brands and products 

as well as consumers from microbial 

contamination. RapiScreen is a great 

addition to our large portfolio of food 

and beverage diagnostic solutions and 

further strengthens our mission of 

helping prevent illness, save lives, and 

contribute to making the world a safer 

place,” Steven Nason concluded. 

The Innovate RapiScreen 

Beverage Kit Features and 

Benefits: 

• Delivers industry-leading, cross 

matrix accuracy on low pH beverages 

• Reduces product release by 2-5 

days thus reducing inventory and 

space requirements, as well as 

safety stock volumes 

• Simplifies operation in a streamlined 

3-step procedure, shortening handson 

time compared to traditional 

methods 

• Additional buffering capacity neutralizes 

acidic products consistently 

• Validated on broad range of matrices 

• Based on core technology that has 

been used in the food and beverage 

industry for microbial contamination 

for over 20 years 

fmt 

Key No. 102490 


21

Processing 

Optimized Valorization of Functional 

Nutrients with New Extraction Technology 

International technology group ANDRITZ has developed Turbex, a highly efficient extraction system to 

produce functional nutrients. ANDRITZ Turbex helps to produce high-quality extracts from botanicals and 

natural products and turn waste such as orange peel or brewer’s spent grain (BSG) into revenue-generating 

nutrients. 

This patented extraction technology 

works by generating high turbulence, 

shear, and cavitation, hundreds 

of times more than conventional 

extractors. It uses a series of rotors 

and stators to cause thousands 

of cavitation events per second, 

resulting in higher yields in shorter 

processing times. Assisted by a 

counter-current process, ANDRITZ 

Turbex delivers yields up to 50% 

higher than conventional systems. 

The low extraction temperature 

combined with the short processing 

time improves the product quality as 

oxidization of valuable polyphenols 

and antioxidants is avoided. 

Requiring up to 30% less energy than 

conventional extraction methods, 

ANDRITZ Turbex has a faster return 

on investment and less environmental 

impact. The fact that it does not 

necessarily require ethanol as an 

extraction solvent but can operate 

using only water also reduces both 

costs and carbon footprint. Thanks to 

lower investment costs and operating 

expenses, Turbex also makes byproduct 

valorization an attractive option 

for a broad variety of applications. 

The Turbex extractor is an efficient 

method of extracting vegetable 

proteins, polyphenols, essential oils, 

extra virgin olive oil, antioxidants and 

(dietary) fiber from waste products 

such as spent brewer’s grain or coffee 

grounds, botanicals, tea leaves, citrus 

peel, or cannabis leaves. With the 

right extraction sequence and process 

parameters, the valorization process 

can be optimized in terms of purity and 

product composition to obtain products 

with maximum commercial value. 

ANDRITZ Turbex can be installed as 

a retrofit to improve existing process 

line performance thus making a useful 

addition to process line solutions such 

as those in the ready-to-drink-tea 

market. 

fmt 


Processing 

High-Quality Sifting Technologies Enable 

Flatbreads Producer Quick Recipe 

Expansion 

A global leader in flatbread production 

with a long history of in-house expert 

bakers have recently expanded their 

product offering and as a core process 

technology to their production, 

required high quality In-Line Sifters for 

each new recipe line - in their state-ofthe-art 

bakeries. 

Kemutec, part of the Schenck Process 

Group, was initially contacted to tender 

for the project, along with two other 

companies, to determine which Sifter 

and company services would be best 

suited to their needs. With a strong 

reputation in the food processing 

industry for its ability to supply new 

equipment and spare parts, Kemutec 

was seen as a potential partner, whose 

solutions are manufactured and 

engineered in the UK on a project-byproject 

basis through a knowledgeable 

and highly experienced in-house team. 

As skilled bakers, the customer 

had an established process and 

needed an adaptable In-Line Sifter 

to work effectively with their existing 

equipment, in the new recipe lines. 

Kemutec demonstrated the versatility 

of its KEK sifting technology through 

its design of the body, which made 

it suitable for pressurized conveying, 

whilst also maintaining the ability for 

operators to access the sifter with 

ease. 

Quality Design and Fast 

Production Secure Win 

The customer advised that timescales 

played a significant factor in their final 

decision. With the expansion of product 

lines, it was imperative that they were 

able to obtain the new machinery and 

have it installed as quickly as possible to 

recoup their upfront costs. Kemutec’s 

well-oiled production line and ease of 

availability meant that delivery times 

were considerably shorter than the 

competitors. In addition to presenting 

the customer with customized In-Line 

Sifters which had clear additional benefits 

such as their hygienic design and quick 

screen change capabilities; Kemutec was 

consequently awarded the initial order. 

Kemutec’s continuously high performing 

and reliable sifting technology, 

along with their unwavering support of 

the customer, resulted in the further 

supply of 12 machines. Kemutec 

values customer satisfaction and 

have been able to demonstrate this 

through supplying an extensive spare 

parts provision and comprehensive 

aftercare support. A focus on reliability 

and longevity ensured that purchasing 

an In-Line Sifter from them is a secure, 

long-term investment for the Flatbread 

producer. 

Sifter Benefits Keep Kemutec at 

the Forefront of Customer’s Minds 

The benefits of the Kemutec KEK In- 

Line Sifter are extensive as they use 

highly efficient sifting technology to 

ensure maximum output and uptime. 

Proven to be cost-effective and reliable, 

they are renowned for their quality and 

durability as well as: 

• High standards of hygiene and 

cleanliness 

• Minimal maintenance 

• Nominal vibration 

• Dust-tight connections 

• Simple removal and reassembly 

• Speedy screen changes 

• Ease of operation 

With the ability to prevent 

contamination and ensure uniform 

particle size, the technology is ideal for 

the food powder processing industry. 

There is no stronger endorsement than 

the customer’s continued relationship 

with Kemutec. 

fmt 


23

Processing 

The Challenges and Opportunities of 

Cheese Production 

The dairy sector is at a crossroads. 

The current shifting consumer tastes, 

increasing demand for sustainability 

and price pressure is pushing dairies to 

consider changing mature and proven 

processes. On top of this, labour 

shortages, freight disturbances, and 

input-cost escalations experienced 

in the past 12 months are increasing 

pressures further, according to recent 

analysis 1 . 

declined over the past five years, 79% 

of executives saw increased demand 

for other dairy-product categories. 

Among the dairy product markets, 

cheese stands out as a major focus 

area. The global cheese market 

achieved a value of US$ 77.6 Billion in 

2021, and expects it to reach US$ 113.3 

billion by 2027, exhibiting a CAGR of 

6.31% in that period 3 . 

Despite the challenging environment, 

a recent McKinsey report 2 revealed 

that 2021 proved a stable year for 

the industry, with three-quarters 

of surveyed dairy leaders reporting 

neutral or improved margins. Almost 

80% of executives expect over 3% 

revenue growth in the next three years, 

with three-quarters expecting even 

more. And the sector is looking even 

brighter for certain dairy products 

— although US fluid milk sales have 

Manufacturing Efficiencies are 

Key to Success in Cheese 

In cheese production, the key focus 

is the same as that of the wider dairy 

sector - manufacturing efficiencies 

remain the main source of competitive 

advantage. This does not call for huge 

investments in complete processing 

line reconfigurations, but rather for 

switching technologies to increase 

efficiencies. 

When producing cheese, it is essential 

to keep product integrity high and 

avoid waste. This goal is achievable but 

requires careful handling of the curds 

and whey. Assuming the correct pump 

is deployed, this is an operation where 

genuine savings can accrue. Here, it is 

vital to: 

• Reduce the amount of fines 

• Retain the fat content of the cheese 

curd to avoid any transfer into the 

whey 

By the very nature of their operation, 

certain pump types (such as lobe 

pumps) will break curd into fines that 

pass through whey screens on drain 

tables. 

The generation of cheese fines is in 

direct relation to production loss, which 

means cheese manufacturers produce 

less cheese from a certain quantity of 

milk. The result is that, after each cycle, 

these fines require reprocessing for 

use as a second-grade product. 

Customers transferring cheese curd 

need a pump that gently produces a 

constantly displaced volume. Such a 

pump will generate a higher cheese 

yield by lowering the fines content. 

Boosting Profits by Changing 

Pumps 

Consider a cheese plant with a total 

annual cheese production of 50,000 

tonnes. The amount of milk required 

to produce 1 kg of cheese varies 

according to cheese type, but assume 

an average of 8 litres. By switching to 

a MasoSine Certa pump from Watson- 

Marlow Fluid Technology Solutions 

(WMFTS), it is possible to generate 

significant savings in relation to fines, 

moisture content versus dry matter, 

and fat. 

Fines Reduction 

Customer trials reveal that a cheese 

plant of this capacity using a MasoSine 

Certa pump will enjoy a 0.9 kg 

average reduction in fines per tonne 

of cheese production in comparison 

with competitors using a lobe or twinscrew 

pump. Moreover, the increase 

in cheese yield per year will be in the 


Processing 

PLANT BASED PRODUCT 

INNOVATION AND EXPERIENCE 

When it comes to assisting with your plant-based or hybrid 

protein product development, no one has more technical 

expertise than Wenger. From the origins of dry textured proteins 

and high moisture analogs via traditional extrusion, through 

the addition of the new PowerHeater technology – no one can 

match the scope in process capabilities or experience. 

Leverage our unique knowledge and understanding of raw 

materials and their impact on the process and final product 

attributes, to help you rapidly realize your product 

development goals. 

Whether you’re a start-up ready to 

bring new ideas to commercialization, 

or an established processor looking 

to expand your product portfolio, 

rely on the Wenger Technical 

Center and the experts who 

have been innovating for 

more than 50 years. Email us 

at info@wenger.com. 

Key No. 101822 

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

food Marketing & Technology USA • June | 2022 BELGIUM | TAIWAN | BRASIL | CHINA 

25

Processing 

region of 45,000 kg, saving such a 

cheese plant €54,000 a year. 

From Theory to Reality – Real World 

Advantages of Fines Reduction 

Among the cheese plants exemplifying 

the path to better returns and less 

waste is a major Scandinavian dairy 

producer. This large facility has an 

annual cheese output of approximately 

70,000 tonnes. 

By replacing its existing lobe pump 

with a MasoSine Certa pump, the 

cheese manufacturer achieved an 

average fines reduction of 900g per 

tonne of manufactured cheese. When 

multiplying the annual output of 

70,000 tonnes by 900 g per tonne, the 

additional annual yield is 63 tonnes 

of cheese. With a price difference as 

much as approximately €1.20 per kg, 

the cheese plant is enjoying increased 

profit of €76,000 per annum thanks to 

its new investment. 

Moisture Retention 

The story is similar when scrutinising 

moisture content versus dry matter. 

According to the same customer 

trials, using MasoSine Certa pump 

technology rather than a centrifugal 

pump will see a better retention of 

moisture (whey) within the curd after 

pumping. In addition, the increased 

weight (yield) of cheese curd will 

amount to circa 5 tonnes per year. 

With an average price per kilogram of 

cheese at €3.00, the annual savings 

will be €15,000. 

Cutting Fat 

Producing 50,000 tonnes of cheese a 

year requires around 400 million litres 

of milk. Trials indicate that the average 

reduction of fat (cream) content in 

the whey when using a MasoSine 

Certa pump is around 0.03%. This 

is beneficial because the higher the 

fat content of the whey, the worse 

the result after it is pumped. As the 

proportion of whey to curd is about 

80%, the cheese plant can save around 

96,000 litres of fat per year, equating 

to savings of €96,000 based on a price 

per litre of €1.00. 

Total Savings from Reducing 

Fines, Dry Matter, & Fat 

Combining saving, our theoretical 

cheese plant producing 50,000 tonnes 

of cheese a year can potentially expect 

the following from its investment in a 

MasoSine Certa pump: 

• Total annual savings of €165,000 

from fines, moisture content versus 

dry matter, and fat 

• A return on investment for its 

MasoSine Certa pumps in just 8 

months 

Reducing Processing Costs and 

Increasing Yields – A Case Study 

A market-leading cheese maker based 

in Denmark is showing how to boost 

yields and cut the costs of cheese 

processing through astute investment 

in optimised pump technology. The 

existing lobe pumps were causing two 

key problems. Firstly, shear damage 

from lobe pumps meant increased 

fines were entering the whey stream 

and reducing yield. The second issue 

was their limited suction capability. 

Reduced suction causes system 

cavitation that can lead to broken 

pipe joints and welds, increasing 

maintenance and unplanned downtime. 

Installing two MasoSine Certa pumps 

led to significant fines reduction as 

they treated the fragile cheese curd 

more gently and caused less damage. 

In each tonne of cheese produced, 

MasoSine Certa pumps gave 2.552 kg 

of fines per tonne of cheese compared 

to the 3.481 kg produced by lobe 

pumps, saving 0.929 kg fines per 

tonne, equating to a 27% reduction in 

lost cheese fines. 

The dairy produces 70,000 tonnes of 

cheese every year. Using the MasoSine 

Certa pump, an extra 65 tonnes of 

cheese is produced annually (0.929 

kg/t x 70,000 tonnes = 65,030 kg) with 

a value of DKK 780,000 (approximately 

€105,000). As a result, the dairy’s 

CAPEX investment for the two new 

MasoSine Certa pumps achieved ROI 

in just 9 months. 

Soft Cheese Successes – A Case Study 

When pumping sensitive curds, it’s 

vital to convey them as gently as 

possible. Otherwise, strong shear 

results in cheese dust, risking a 

reduction in yield and quality. With 

these thoughts in mind, a major 


Processing 

mozzarella dairy in Switzerland wanted 

to replace its previous time-consuming 

and laborious transfer of curd/whey 

mixture into filling tubs with a highperformance 

feed pump that would 

transfer the mix directly into a new 

drainage system via pipes. 

Searching for the most suitable 

pump for the task, the cheese plant’s 

milk technologist and production 

manager for cream cheese pooled 

their knowledge to design a series of 

comprehensive tests with different 

pump types, including: 

• A centrifugal pump 

• Air operated diaphragm pump (AOD) 

• A twin screw pump 

• A MasoSine Certa pump from 

WMFTS 

By carefully dimensioning the pumps, 

all candidates met the specified 

production time of around two hours 

for a batch, transferring 5,000 litres 

in under 25 minutes. However, when 

analysing the results, considerable 

qualitative differences quickly became 

apparent. 

Conclusion 

The cheese market is poised for strong 

growth, providing manufacturers 

invest in technologies that boost 

efficiency and cut product loss to 

remain competitive and make the 

most of growing demand. There is 

strong evidence that the cheese sector 

can benefit from carefully considered 

investment in the latest sinusoidal 

pump technology. The advantages 

relating to improvements in yield, as 

well as savings in energy, water and 

fines, deliver a boost to both bottomline 

profitability and sustainability. fmt 

1.McKinsey - What’s next for dairy? March 11, 

2022 

2.McKinsey - How dairy executives are navigating 

recovery in 2022, March 11, 2022 

3.Research and Markets – Global Cheese 

Market (2022 to 2027) – Industry Trends, Share, 

Size, Growth, Opportunity and Forecasts, 

February 8, 2022 

The centrifugal pump reduced fat 

content of the cheese curd, while the 

compressed air operated diaphragm 

pump incurred considerable yield 

losses due to the formation of cheese 

fines. Due to its geometry, the screw 

pump reduced broken grain size. 

Processing finer curd is undesirable 

due to the poor quality of the resulting 

cheese. 

The clear winner was the MasoSine 

Certa pump, which achieved the 

highest yield and the lowest loss due 

to cheese fines and the fat remained 

in the curds. Product quality also 

improved from the gentle pumping of 

sinusoidal technology. 

Based on the annual usage of 46 

million litres of milk and a reduction 

in whey fat content of 0.1%, the 

mozzarella dairy is benefitting from 

impressive annual savings of CHF 

294,400. This calculation is based on 

a yearly reduction in whey fat content 

of 36,800 kg (at a cream fat price per 

kg of CHF 8). As a result, it took just 

1.4 months to achieve ROI for the 

MasoSine Certa pump. 


27

Processing 

Fructus Meran Reaps Big Rewards 

with High Performance Digital Sorters 

Fructus Meran is a leader in fruit 

packing and processing with a deep 

connection to the South Tyrolean 

region of Italy. Established in 1947, 

this third generation, family-owned 

company sources fresh, sun-ripened 

fruit from over 400 local growers 

and transforms the produce into 

value-added products of the very 

highest quality using state-of-the-art 

technology. In 2020, they turned 

to Key Technology and selected an 

advanced VERYX® digital sorter for 

their IQF processing line. Impressed 

by its performance removing foreign 

material (FM) and defects while 

improving production efficiencies, 

Fructus purchased a second VERYX 

for their ‘solid pack’ line the following 

year. 

“Before we installed our first VERYX, 

we were manually sorting our IQF line 

but we had challenges. For one, we 

were having difficulty finding people 

to do this work, particularly for the 

night shift. Also, because the quality 

of our incoming product fluctuates, we 

frequently had to adjust the number of 

manual inspectors needed to achieve 

our final quality specifications. On 

top of all that, those fluctuations 

in raw product quality forced us to 

constantly change the line throughput 

to give our workers enough time to 

inspect all the fruit flowing through,” 

said Peter Theiner, CEO at Fructus 

Meran and grandson of the founder. 

“We wanted to automate sorting with 

the latest technology to reduce our 

labor requirements, increase our line 

capacity and ensure our high product 

quality.” 

“We thoroughly researched digital 

sorters and talked with a number of 

different equipment suppliers. When 

we saw Key’s VERYX in action at 

another facility, we were amazed,” 

explained Theiner. “VERYX is an 

excellent sorter for our industry. It has 

all the features and capabilities we 

could want.” 

Both of Fructus Meran’s VERYX sorters 

are belt-fed systems that are fullyloaded 

with top- and bottom-mounted 

off-axis cameras, laser scanners and 

Key’s unique Pixel Fusion detection 

module to identify and remove all 

FM and the right amount of product 

defects to make grade. These sorters 

find glass, rocks, plastics, insects, 

extraneous vegetative matter (EVM) 

and more as well as a variety of 

defects including fruit cores, stems, 

calyx, seeds and light oxidation. As the 

world’s only belt-fed sorter that can 

inspect product entirely in-air with top 

and bottom sensors, VERYX achieves 

all-sided surface inspection with no 

blind spots to optimize product quality. 

Fructus Meran selected a VERYX 

B-140 sorter to inspect fresh peeled 

and cut apples and pears on their IQF 

line. Installed upstream of the freezing 

tunnel, this mid-size VERYX averages 

3.3 metric tons of product per hour 

at Fructus, although it is capable of 

handling more and gives them room 

to grow. “We were so happy with our 

first VERYX, it was an easy decision to 

go with Key again for the next sorter,” 

added Theiner. The VERYX B-175 

on the ‘solid pack’ line at Fructus is 

also inspecting fresh peeled and cut 

apples and pears, which are then 

stewed and packed in either cans or 

pouches. Installed upstream of the 

cooking equipment, this larger VERYX 

averages 6.5 metric tons of product 

per hour. 

To meet Fructus Meran’s exact 

production requirements, each VERYX 

was customized around their specific 

product characteristics and operational 

objectives, with the ideal sensor types, 

sensor positions, ejection system, 

product handling and software to sort 

by color, size, shape and structural 

properties. The 4-channel cameras 

distinguish millions of different colors, 

which enable the most accurate color 

grading and detection of color-based 

defects as well as the size and shape 

of each object. The laser scanners 

recognize the structural properties of 

each object’s surface for superior FM 

detection as well as product texture, 

moisture analysis and differing 

degrees of chlorophyll. 

Augmenting the sorter’s sensor 

technology, Key’s proprietary Pixel 

Fusion detection module combines 


Processing 

pixel-level input from cameras and 

laser scanners that share the same 

line of sight to create an unambiguous, 

one-of-a-kind ‘signature’ for each 

type of substance in the product 

stream. Compared to traditional 

detection, Pixel Fusion more precisely 

differentiates each object, enabling 

the sorter to recognize and eject 

previously difficult-to-detect FM and 

subtle product defects. Pixel Fusion 

also helps identify specific objectsof-interest 

such as glass, enabling 

the sorter to better alert operators 

to critical FM events using Key’s FM 

Alert software. 

Using top- and bottom-mounted 

sensors positioned in a ‘tilted-x’ 

configuration, VERYX views each 

object in the product stream entirely 

in-air as it’s launched off the end of 

the belt to inspect all sides of every 

surface with no blind spots. And 

the sorter’s unique architecture 

is designed to sustain full-surface 

inspection throughout long production 

cycles by positioning bottom-mounted 

sensors, along with light sources and 

backgrounds, away from product 

splatter. “On apples and pears, there 

can be defects on every single side 

of the fruit so it is essential that our 

digital sorters achieve all-sided surface 

inspection,” noted Theiner. 

To enhance FM and defect removal, 

Key integrated each VERYX sorter at 

Fructus Meran with Key’s Sliver Sizer 

Remover (SSR) and Iso-Flo® shaker. 

The SSR mechanically removes 

slivers, fines, seeds and juice that are 

inadvertently produced during the 

peeling, coring and cutting processes 

in order to reduce the sorter’s load 

and contribute to superior sort 

accuracy. Next, the Iso-Flo shaker 

gently spreads and stabilizes product 

for presentation to the sorter to assist 

VERYX in maintaining the world-class 

performance it’s known for. 

Fructus Meran’s stewed apples, stewed 

pears, frozen fruit, fresh sliced fruit, 

fruit purees and fruit preparations go 

to food service customers, processors, 

bakeries, juice producers and others 

around the world. “Our focus on being 

the best has cemented our reputation 

for high caliber products and propelled 

us to become the market leader 

throughout Europe and beyond,” 

noted Theiner. “It’s important that our 

high quality standards don’t ever slip, 

especially since we supply products 

to baby food processors and other 

quality-driven markets like Japan. 

VERYX is a fantastic tool that helps us 

keep our customers happy.” 

Different products have different 

defect definitions and, sometimes, the 

same product may be manufactured 

to different standards so it perfectly 

matches each customer’s quality 

specifications. “One thing we 

appreciate about VERYX, compared 

to other digital sorters we’ve used in 

the past, is its versatility – it allows 

us to easily adjust our sort settings, 

if needed,” said Theiner. “Of course, 

every customer wants us to remove all 

foreign material and all critical defects. 

But some customers might be okay 

with a small volume of minor defects 

like tiny brown spots while others want 

us to remove every defect. By adjusting 

the sort settings on VERYX, we’re able 

to satisfy all of our customers.” 

To ease use, VERYX enables sort 

settings to be saved in memory. This 

recipe-driven operation reduces the 


29

Processing 

time it takes to changeover the line 

to handle a new product and ensures 

consistent sorting results on every 

run. “We worked closely with Key to 

develop the perfect sort recipes for our 

products and production objectives,” 

said Theiner. “Operating these sorters 

is incredibly simple, which is important 

to our shift leaders, particularly since 

the sorters run around the clock with 

minimal operator oversight.” 

Auto-learning, 

self-adjusting 

algorithms and predictive system 

diagnostics enable VERYX to adapt 

to normal fluctuations in the product 

and environment without operator 

intervention. The intuitive user 

interface, which can be accessed on 

the sorter’s touchscreen or remotely, 

can be programmed to present 

different views to users of various 

levels, depending on their needs. These 

smart features minimize operator 

qualifications and reduce training 

requirements while helping the sorter 

operate at peak performance with 

virtually no oversight. Since Fructus 

is running these sorters three shifts 

a day, five or six days a week, reliable 

performance is crucial. 

Equipped with Key’s optional FM Alert 

software, VERYX takes automation 

to the next level. FM Alert is a 

monitoring tool that sends an alert if 

a critical FM event occurs and saves 

a time-stamped image of the critical 

FM object. It allows an operator to 

verify the critical FM has been sorted 

out and enables the processor to 

quickly research and resolve sources 

of possible contamination to protect 

product quality. 

While FM Alert is focused on specific 

critical FM events, Key’s Discovery 

software harnesses big data to take 

production efficiency to the next level. 

With Discovery, VERYX can collect, 

analyze and share data at the same 

time it continues to sort product. By 

monitoring information about the 

sort process and about every object 

flowing through the sorter, Discovery 

is able to reveal patterns and trends 

that improve sorting and help control 

upstream and downstream processes. 

“We aren’t using our VERYX sorters to 

their full data collecting potential yet, 

but we plan to in the near future. We’re 

interested in tracking and analyzing a 

variety of statistics such as quantifying 

the volume of different defects,” 

explained Theiner. 

“In addition to giving our customers 

first-class products and services 

that exceed their expectations, it’s 

important to us that we’re giving our 

employees a safe, positive working 

environment,” said Theiner. “Of 

course, manually sorting is incredibly 

draining work, especially over an eighthour 

stretch, so workers are happy to 

be trained for other jobs. Also, people 

inspecting product typically get tired 

and start to make mistakes, which 

can affect both product quality and 

yield, whereas our digital sorters stay 

objective and consistent. Thanks to 


5/12/22 1:29 PM 

31377 

Processing 

our VERYX systems, we’ve been able 

to significantly reduce manual labor 

requirements for these two lines. That 

is huge.” 

“At the end of the day, we’re in a region 

of the world where the cost of labor 

is quite high. We’re always looking for 

ways to improve our operations. Our 

VERYX sorters have helped us reduce 

our labor requirements, increase our 

line capacities and protect our yield all 

while – most importantly – continuing 

to ensure our high product quality,” 

concluded Theiner. “Here at Fructus 

Meran, we have always seen our 

customers as the center of everything 

we do. They come to us because we 

have the best product on the market, 

and that’s what we provide, without 

compromise.” 

fmt 

Peter Theiner, CEO Fructus Meran 

3/22 

Vol. 36 • 

ISSN 0932-2744 

l processors rely on Urschel, 

l Leader in Food Cutting 

y, to provide exceptional 

solutions to achieve higher 

s, deliver precision, targeted 

nd optimize profits. Rugged 

hredders, and mi ling equipment 

gned to exceed expectations. 

Come and see for yourself: 

www.harnisch.com 

The Global Leader in Food Cutting Technology 

t up a free test-cut of your product. 

www.urschel.com 




Alternatives 

Cheese 

Production 

Flexible 

Flowpacking 

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 - 


31

Packaging 

Taller Version of the Magnum Optimum 

Foldable Large Container to Boost Retail 

Logistics Launched 

Schoeller Allibert, a leading global 

manufacturer of returnable and 

recyclable packaging, has announced 

a new addition to its Magnum 

Optimum® series, the best-in-class big 

box solution. 

The new Magnum Optimum 1125 is the 

tallest model in the fully-recyclable 

range, opening new possibilities for 

clients in a range of markets. The 

solution is designed to meet the retail 

market challenge head-on, including 

the rapid ascent of fast, sustainable 

commerce. 

Its expanded pick face is designed 

to offer optimal picking efficiency in 

fast-paced environments, while its 

non-sequential folding and locking 

technology makes it easy to handle on 

the shop floor. 

With the combined retail sector 

projected to swell at a robust 

compound annual growth rate of 8.7% 

to 2027, according to Statista, the 

time is now for retailers to capitalise 

with a more effective supply chain. In 

response to the evolving demands, 

Magnum Optimum enables retailers 

to take their goods from the source all 

the way into the consumers’ hands if 

needed, making it the premier reusable 

FLC. 

Jon Walkington, Sales & Marketing 

Director at Schoeller Allibert UK, 

welcomed the launch, saying: “At 

Schoeller Allibert, continuous 

improvement is at the heart of 

everything we do, and we are proud 

to present Magnum Optimum 1125 as 

a demonstration of that commitment. 

We know it is vital to reduce our 

carbon footprint, and that many of our 

clients feel the same way. Everyone 

at Schoeller Allibert understands our 

responsibility to make sure we are on 

the right side of history on this issue.” 

The Magnum Optimum 1125 is made 

to maximise space while minimising 

return logistics costs and carbon 

footprint. Up to 52 erected boxes and 

208 collapsed boxes can fit inside 

a standard trailer, a space saving 

of 73% when compared to standard 

containers. Despite a relatively light 

weight of 57kg, each unit can hold 

up to 500kg, with a usable volume of 

1007L. 

Designed to be as user-friendly as 

possible, even in fast-moving retail 

warehouses, the Magnum Optimum 

range features recesses for RFID 

labels, IoT devices, and barcodes for 

accurate container management and 

rapid scanning. It is also future proofed 

with SmartLink® readiness, offering 

real-time track and trace functionality 

as well as other important metrics such 

as container pressure, temperature, 

battery levels, and more. 

Walkington added: “Retailers want 

longevity from their equipment, and our 

durable Schoeller solutions certainly 

deliver. Each Magnum Optimum in the 

range has a minimum 10-year lifespan, 

embodying the latest innovations in 

the circular economy. We wanted a 

sustainably oriented solution that 

can handle delivering goods directly 

into the hands of consumers just as 

well as it delivers to wholesalers and 

supermarkets.” 

The company is known for its durable 

containers that offer superior product 

protection, minimising the amount 

of secondary packaging needed. 

Schoeller Allibert’s innovations 

designed to increase picking and order 

preparation speeds come as the retail 

and e-tail industries lean increasingly 

towards faster delivery to consumerconvenient 

locations. 

Schoeller Allibert is rolling out the new 

model rapidly, with units available now 

to rent. The rental option is designed 

to give clients immediate access to the 

market-leading big box solution with a 

low upfront cost. 

Explaining this strategy, Walkington 

added: “We don’t want our clients to 

wait to decarbonise their supply chain. 

By renting the Magnum Optimum 

1125, customers have the freedom 

to spread the cost without impacting 

their CAPEX budget. This flexibility is 

perfect for today’s fast-moving retail 

sector!” 

Schoeller Allibert is maintaining 

the rest of its successful Magnum 

Optimum line, which now features six 

different models. 

fmt 

32 


Axial split modular casing 

on steel, stainless steel, 

steel; others on request 

Differenzdruck-Begrenzungsventil 

Differential pressure limiting valve 

Spalttopfausführungen: 

E metallisch / nicht-metallisch 

E einschalig / doppelschalig 

Containment shell executions: 

E metallic / non-metallic 

E single / double shell 

WANGEN_PuK_Titelseite_216x182.indd 1 24.01.2022 15:23:40 

WANGEN_PuK_Titelseite_216x182.indd 1 24.01.2022 15:24:33 

Packaging 

GREEN EFFICIENT TECHNOLOGIES 

r. Harnisch Verlags GmbH 

schenstraße 25 

0441 Nuremberg, Germany 

hone + 49 (0) 911 2018-0 

x + 49 (0) 911 2018-100 

-Mail puk@harnisch.com 

ternet www.harnisch.com 



2022/23 

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Independent magazine for Green Efficient Technologies 

SAVE ENERGY THANKS TO OUR 

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CLEVER DESIGN 

PRESERVES OUR ENVIROMENT 

IN A SUSTAINABLE WAY 

EFFICIENCY 

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EFFICIENCY EFFICIENCY EFFICIENCY EFFICIENCY EFFICIENCY 



EFFICIENCY EFFICIENCY EFFICIENCY EFFICIENCY EFFICIENCY EFFICIENCY 



EFFICIENCY EFFICIENCY EFFICIENCY EFFICIENCY EFFICIENCY EFFICIENCY 

EFFICIENCY EFFICIENCY EFFICIENCY EFFICIENCY 

EFFICIENCY EFFICIENCY EFFICIENCY 

EFFICIENCY EFFICIENCY 

Sustainable opportunities in process 

technology 

Circular economy in the industrial 

production process 

Topics H 2 

, Synthetic Fuels, Water, 

Solar & Photovoltaics, Wind Power, 

Bioenergy, Geothermal Energy, Battery 

Technology, System Integration and 

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food Marketing & Technology • June 2022 33 

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

Packaging 

New Flowpacking Solution for Different 

Applications 

MULTIVAC is launching its W 500 as a universal flowpacking solution, which offers a high level of flexibility 

for packing a wide range of food products. The new flowpacker supports the use of sustainable films and 

paper-based materials. It was presented for the first time at the two leading trade fairs, Anuga FoodTec and 

IFFA 2022 and was the heart of a high-performance line for the automatic packing of burgers in a pillow pack 

The pillow pack is traditionally one of 

the primary solutions for the secure 

and attractive packaging of food 

products, such as meat and sausages, 

cheese, snacks, bakery products 

and fruit. The low material input and 

the ease of integration into other 

processes are the main features of 

this packaging solution, and the 

flowpacker perfectly complements 

the current MULTIVAC product range. 

With the addition of the new W 500 

horizontal flowpacker, MULTIVAC is 

now expanding its equipment range 

and turning its extensive technical 

and packaging expertise to a new 

area of application. “Thanks to the 

new W 500 in our product range, 

we can now offer our customers an 

even greater choice of solutions to 

meet their exact requirements. And 

with the W 500 as with all our other 

equipment, we can offer the right 

packaging materials, so that the pillow 

packs are environmentally-friendly 

and recyclable. Being able to offer the 

complete package is very important 

to us, and we will continue to expand 

this, so that we can cover all the future 

requirements of our customers,” 

explains Kim Hüther, Executive Vice 

President of Tray & Pouch Packaging 

at MULTIVAC. “The main features 

of the W 500 flowpacker are its easy 

operation, cleaning and maintenance, 

as well as an attractive price-toperformance 

ratio. It can be used as 

a stand-alone solution, or it can be 

integrated into an automated line - as 

will be seen at the trade fairs.” 

The new solution is ideally suited 

to the sustainable packaging of 

products such as minced meat, 

burgers, cevapcici, sausages, cheese 

and frozen fish. And bakery products 

such as baguettes, croissants and 

pizzas, as well as many types of fruit 

and vegetables, can also be packaged 

securely in pillow packs with very 

efficient material usage. 

The robust machine, which is built 

to MULTIVAC’s innovative Hygienic 

Design, is characterized by its high 

level of efficiency and precision, as well 

as its user-friendliness, reliability, costeffectiveness 

and high output. Precise 

servo drive technology ensures that 

maximum speed and optimum process 

control are achieved. Products with 

a maximum width of 200 mm and a 

height of up to 120 mm can easily be 

packed - with or without a tray. The 

other features include the independent 

speed setting of the rollers for creasefree 

longitudinal sealing, the extremely 

reliable cross sealing thanks to 

precise and recipe-based control of 

sealing temperature and pressure, 

as well as an integrated gas analysis 

system for MAP packing with modified 

atmosphere. Offering an output of up 

to 120 packs per minute or a film speed 

of up to 30 meters/min, the W 500 is 

among the best performing box-motion 

flowpacking solutions on the market. It 

is also possible to integrate marking or 

labelling solutions seamlessly. 

C 

M 

Y 

CM 

MY 

CY 

CMY 

K 

All process and pack parameters 

such as type of product, pack format, 

sealing pressure and temperature are 

recipe-based, and they can be set and 

called up with just a few clicks on the 

user-friendly HMI. Product changes 

can also be performed in a very 

short period of time. The machine 

components are easily accessible for 

cleaning and maintenance. 

fmt 

34 


PPMA Show 2022 Advert 210x297mm.pdf 1 08/03/2022 10:00:07 

Packaging 

Key No. 102493 

food Marketing & Technology • June 2022 35

Packaging 

Dual Lane Combi Doubles Down on Dairy 

Inspection Waste 

In a space-saving product inspection breakthrough, Fortress Technology has custom-engineered a unique 

twin aperture metal detector and dual lane Raptor checkweigher for one of the world’s premium dairy 

companies, helping to halve waste. 

Receiving shredded cheese pouches 

directly from a dual head bagger, the 

bold design unlocks substantial space 

and cost savings for the busy dairy 

plant. 

Offering a customized solution that 

no other food inspection company 

could come close to in performance 

attributes, the twin lane conveyor 

configuration, consolidates a single 

Fortress metal detector uniquely 

divided into two apertures and two 

independent weight verification Raptor 

checkweighers for optimised quality 

control. Each technology and lane has 

its own air blast reject mechanism 

to isolate metal contaminants and 

weight rejects, helping to reduce and 

minimise good product being wasted 

by over 50 percent. Measuring just 

10ft in length, Fortress also integrated 

a radius conveyor into the metal 

detector infeed. 

For the producer of some of the 

world’s most iconic cheese brands, 

compromising on metal detection 

sensitivity was not an option. 

Highlighting the benefits of the multiaperture 

metal detector concept 

European commercial manager Jodie 

Curry expands: “The high-spec 

Fortress multi-aperture system was 

engineered specifically to ensure that 

that there was no trade-off in terms 

of performance and metal detection 

sensitivity. One of the key benefits of 

a twin aperture system is the halving of 

waste caused by rejects.” 

Multiple advantages 

The special dual-lane version of 

Fortress Technology’s multi-aperture 

metal detector comprises a single 

unit split into two smaller dedicated 

apertures for each lane that act as 

independent metal detectors. For 

optimal metal detection sensitivity the 

two compact apertures - measuring 

just 102mm in height by 254mm wide - 

means that the packs pass individually 

right through the centre point of the 

metal detector. 

“With output per hour being such 

a critical productivity benchmark, 

this game-changing multi-aperture 

design facilitates high speed and 

accurate metal detection and marks 

a step change for lean manufacturers 

seeking to reduce factory footprint 

and improve Total Cost of Ownership 

(TCO),” notes Jodie. 

Fully integrated with the dairy plants’ 

upstream and downstream equipment 

and matching the 120-140 ppm output 

speed of the dual head VFFS bagging 

system, the compact geometry of the 

customised radius conveyor facilitates 

the positioning and orientation of 

product packs as they smoothly round 

the corner towards the metal detector. 

Providing optimal spacing between 

product packs as they are presented 

to each metal detector aperture helps 

to avoid congestion, bottlenecks and 

flexible packaging formats overlapping 

which could lead to sensitive weight 

verification checks being distorted. 

As each lane is programmed to run 

independently, the bespoke design 

helps to minimise interruption to 

the packing process during product 

switchovers or if one lane stops 

working or requires maintenance. 

Additionally, the unique design gives 

the plant extra inspection and weight 

verification capacity, as two different 

product lines, pack sizes or SKUs can 

be run simultaneously adjacent to 

each other. 

Fortress Technology installed this twin aperture metal detector and dual lane Raptor checkweigher to 

integrate seamlessly with a dual head VFFS bagging system 

Air blast nozzles located between the 

two outfeed conveyors efficiently and 

independently remove contaminated 

product into lockable reject bins 

equipped with reject confirmation and 

bin full sensors. With heavier products, 

Fortress would typically suggest using 

a pusher, drop conveyor or retracting 

belt mechanism. 

A Rapturous reception 

Using compatible collective parts, the 

inaugural integration of the new Raptor 

Checkweigher marks another big 

milestone for the inspection specialist. 

Delivering dynamic weight monitoring 

with minimal customisations to 

36 


Packaging 

existing product feed and packing 

lines, the hygienic dual lane design 

also targets operational inefficiencies, 

notably upstream product giveaway, 

non-conforming food packs and 

packaging waste. 

In just milliseconds two packs pass 

over two Raptor load cells to weigh, 

analyse, capture and report data 

simultaneously. For ease of integration, 

air blast nozzles reject out of weight 

specification products with minimal 

operative intervention. 

To ensure absolute traceability and 

compliance with retailer Codes of 

Practice and QA protocols, both 

the metal detector and Raptor 

checkweigher capture easy to read live 

OEE data. Enabling the dairy group to 

establish the operational parameters 

and extract statistics most valuable 

to their business, for instance volume, 

weight, inspection speed, rejects or 

downtime. 

Equipped with Contact Reporter 

software, the dairy plant has the 

facility to export and convert timestamped 

production data. “This level 

A single metal detector is split into two individual apertures for each lane to ensure metal detection 

sensitivity isn’t compromised. 

of cohesive reporting on a multi-lane 

system provides valuable upstream 

trend feedback to boost operational 

efficiencies,” notes Jodie. 

Constructed to the highest food grade 

standards, the modular 200mm wide 

conveyor assembly, conveyor decks 

and belts are all designed to be easily 

removed from the machine for rapid 

deep sanitation and maintenance. 

Operatives simply unclip and 

disconnect the conveyor motor. In just 

seconds, the conveyor belt is removed, 

and the belt tension and tracking is 

instantly restored when clipped back 

into place. All without using a single tool. 

In 2021, the Fortress Raptor series won 

the prestigious Food Processing Lean 

Manufacturing accolade. Commending 

the natural synergy between metal 

detection and weight verification 

technology, judges hailed the high 

operational efficiency, cost savings and 

utilization of common elements. fmt 

New Food Safe Stainless Steel Belts 

on show at Anuga FoodTec 2022 

Regal Rexnord Corporation, a 

global leader in the engineering and 

manufacturing of electric motors and 

controls, power generation products 

and power transmission components, 

has displayed three new products in 

the Rexnord® KleanTop® line. The 

PacTitan ProTM Belt was presented 

for the first time ever at a European 

trade show alongside a new series of 

Active DriveTM Spiral Belts and new 

1600 Plastic Belt Series at ANUGA 

FOODTEC 2022, booth A010 in Hall 7.1. 

The show took place at the exhibition 

center in Cologne, Germany from 

April 26-29. 

Visitors to the company booth can view 

a demonstration of the PacTitan Pro, a 

robust, food-safe stainless steel metal belt. 

The PacTitan Pro is designed to stand up 

to harsh applications like frying, battering 

and breading with an innovative design 

that extends the life of the belt more than 

6 times longer than average metal belts. 

Regal Rexnord also featured a new 

series of Active Drive Spiral Cage Belts. 

These belts are designed to be actively 

driven from the inside edge by the drum 

via canonical tips, reducing the risk of 

overdrive. Customers can choose from 

three different belt styles to meet the 

needs of their application: Gridstyle, linkstyle 

and rod-only belts. Customers see 

immediate benefits when converting to 

an Active Drive system versus a legacy 

low tension spiral cage system such as 

elimination of both overdrive and the 

need for constant monitoring resulting 

in a more reliable system. 

Also on display was the new Rexnord® 

1600 KleanTop® Belt Series. These 

food-safe plastic belts are designed 

for strength and stiffness and can be 

dropped in as a replacement part for 

most similar competitive belts without 

switching out sprockets. 

fmt 


37

Firms 

MycoTechnology Partners with Oman 

Investment Authority to Target 

Alternative Protein Opportunity 

Oman Investment Authority (OIA) and 

MycoTechnology, Inc. have established 

a groundbreaking joint venture that 

will use locally-grown dates to produce 

high-quality mushroom-based protein. 

The two parties will collaborate on 

building a state-of-the-art production 

facility in Oman to scale up and 

commercialize this novel source of 

nutritious, sustainable protein. It 

represents the next generation of 

innovation driven by MycoTechnology’s 

proprietary fermentation platform, 

which harnesses mushroom mycelia to 

create transformative ingredients. 

The strategic partnership between 

OIA and MycoTechnology is in line 

with Oman Vision 2040, which aims 

to attract modern technologies to the 

country. It links OIA’s local knowledge 

and public sector relationships with 

MycoTechnology’s cutting-edge 

technology. It aspires to transform 

the food supply landscape in the 

region and reflects OIA’s commitment 

to achieving a sustainable future by 

increasing local food production. 

Oman is one of the world’s top 10 

producers of dates, growing about 400 

thousand tonnes per year. However, 

more than half goes to waste or animal 

feed. The new joint venture is expected 

to upcycle a significant portion of 

these excess dates, using the natural 

sugar present in the fruit as a source 

of carbon to fuel the production of 

mushroom-based protein. 

Construction of the new facility is 

due to start in the first half of 2023 

on a 10-hectare site. Commercial 

production is scheduled to begin 

by the second quarter of 2025, 

with up to 16,000 tonnes of dates 

to be processed each year. Once 

operational, the partners intend for 

the new facility to evolve into the 

Middle East’s leading innovation hub 

for food technology. 

Alan Hahn, MycoTechnology CEO, 

commented: 

“MycoTechnology is excited to be 

co-operating with Oman Investment 

Authority to build this highly innovative 

food oasis in the desert. It represents a 

breakthrough in the quest to bring food 

security to Oman and the wider region. 

This initiative will be transformative – 

and not just for the Middle East. We are 

foraging for the future, unlocking the 

ancient power of culinary mushrooms 

to feed the world’s growing population 

with a solution that’s been beneath our 

feet all along.” 

Ibrahim Al Eisri, Director of 

Private Equity at OIA, said: 

“In our international investments at 

OIA, we target localizing advanced 

modern technologies. Our partnership 

with MycoTechnology will deliver 

substantial local benefits as we pioneer 

the proteins of tomorrow. It will 

support our mission to enhance food 

security, diversify the Omani economy, 

and create well-paying jobs in an ecofriendly 

new sector. This joint venture 

will be the foundation that enables 

Oman to foster a new generation of 

talent in the sphere of food technology, 

here and further afield.” 

Colorado-based MycoTechnology is 

the world’s leading explorer of mycelia 

– the powerful but invisible mushroom 

‘root system’. OIA is a sovereign wealth 

fund located in Muscat, the capital 

of Oman. The new joint venture will 

operate as Vital Foods Technologies 

LLC. 

fmt

Firms 

Climate Change Alters the Fishing Industry 

Effects already noticeable | Central topic at fish international 

Climate change is not an abstract 

construct, it has already arrived on our 

doorstep and is affecting fish stocks in 

the North and Baltic Seas. But this is 

not the only reason why 

climate protection is the order of the 

day and an important topic for the 

fishing industry: Anyone who invests 

in climate protection in their own 

company can possibly reduce their 

operating costs - and also send 

important signals to their customers. 

At fish international at MESSE 

BREMEN (September 4 to 6), the topic 

of climate protection will therefore 

also be examined from various 

perspectives in presentations and 

discussions. 

The North Sea and Baltic Sea are 

becoming warmer and warmer. 

Since the 1980s, the average annual 

temperature of the water off the 

German coasts has increased by up 

to 2.0°C. The effects are already being 

clearly felt. “For example, cod in the 

North Sea, which are accustomed 

to colder water, are migrating north; 

species that tend to prefer warmer 

waters, such as squid, sardines and 

anchovies, or mullet, are moving in 

from the south,” says marine biologist 

and head of the Thünen Institute of 

Sea Fisheries in Bremerhaven, Dr. 

Gerd Kraus. The consequences in the 

Baltic Sea, which is largely enclosed 

by land, are even more serious: “Fish 

such as cod cannot move further north 

there, productivity decreases and 

stocks decline.” 

fish international with solutions 

for a more climate-friendly fishing 

industry 

As a consequence, climate change 

naturally also affects fisheries. North 

Sea fishermen may still be lucky 

because they will find new species of 

commercial fish to replace those that 

are increasingly migrating. 

Simply following the old species may 

not be possible: they are also moving 

into the waters of other fishing nations 

such as Norway and Iceland, which - as 

was once the case with redfish - are 

insisting on their fishing rights in 

the 200-nautical-mile zones. “The 

tried and tested European system of 

relative stability of fishing quotas may 

thus be undermined,” warns Dr. Kraus. 

In the Baltic Sea, the development is 

even more dramatic: “There, there 

are currently such drastic cuts in the 

herring stock in the western Baltic that 

many businesses are being deprived of 

their economic basis.” 

These noticeable changes are slowly 

but surely creating greater awareness 

in politics and society. “More and more 

people are realizing that knowledge 

about climate change must be 

followed by action to protect the 

climate,” says Silvia Freeborn, who 

advises companies in the food sector 

on climate protection issues at the 


39

Events 

non-profit initiative myclimate. Both 

business partners and consumers 

increasingly expect information from 

food manufacturers about the climate 

aspects of their products. The desire 

to act is also growing in the fishing 

industry itself. But: “Those responsible 

in small and medium-sized enterprises 

in particular are asking themselves 

what they can do in practical terms 

to protect the climate,” says Sabine 

Wedell, MESSE BREMEN project 

manager for fish international. That’s 

why she has given the topic a lot of 

space in the program of the industry 

get-together, which is unique in 

Germany, and has attracted renowned 

speakers for specialist presentations 

and discussions. 

Reducing the carbon footprint: 

adding value through co-products 

The benchmark for climate impact is 

the “carbon footprint” of a company 

or its product. “When evaluating a 

product, you have to look at the climate 

impact of its entire life cycle and thus 

take into account, above all, how 

much energy is consumed at which 

point,” says Prof. Norbert Reintjes, 

summarizing the principle. For the 

footprint of a fish fillet, for example, the 

fuel consumption of the fishing vessel 

must be taken into account, as well as 

the electricity required for processing 

and cooling the product, right through 

to transpor 

and the refrigerated counter at the 

point of sale. This overall picture is not 

easy to generate, knows the scientist, 

who teaches industrial ecology at the 

University of Technology: “Depending 

on the reference with which you 

compare products, the result can be 

highly different.” For example, when 

comparing fish species, “it can be 

relevant whether the reference point 

is the fresh weight, the weight of the 

fillets or the protein content.” 

The carbon footprint, created with 

the help of expert consultants, can 

lead to important course-setting in 

the company. “The CO 2 

footprint can 

usually be reduced by optimizing the 

relevant energy consumption,” says 

Reintjes. But it could also be reduced by 

making better use of the raw material: 

“If you turn as many other parts of 

the fish as possible into products in 

addition to the fillet, the climate impact 

of fishing and processing is shared 

among these products.” 

Currently, Reintjes is pursuing such 

projects in Iceland. The “Ocean Cluster” 

there is a network of companies that 

use leftovers from fish processing for 

new products. One successful example 

is a company that has developed a 

medical product from fish skin for 

treating severe skin injuries. “After 

just a few years, sales are now already 

in the double-digit millions,” Reintjes 

reports. 

Consulting under the motto “do 

the best, offset the rest”. 

The myclimate team supports 

companies seeking advice in the 

complex task of determining their 

carbon footprint. Together with them, 

the climate protection professionals 

then develop ideas, concepts and 

measures to reduce the climatedamaging 

footprint. In addition, 

the non-profit institution offers 

companies educational programs for 

trainees, employees and, of course, 

the management of companies: 

“Knowledge is also the prerequisite 

for action in climate protection,” 

emphasizes Silvia Freeborn. 

True to the motto of myclimate “do the 

best, offset the rest”, CO 2 

emissions 

should not be created in the first place, 

but avoided. However, since the most 

important thing for the climate is that 

global emissions decrease in total, 

unavoidable emissions can also be 

offset. For emissions that cannot be 

avoided or have not yet been reduced, 

myclimate also offers the possibility 

of offsetting in high-quality carbon 

offset projects. Classically, these are 

projects such as forest conservation 

projects or reforestation measures 

that ensure that a certain amount of 

the greenhouse gas carbon dioxide 

is bound. “But these also include 

programs right here in Germany,” says 

Silvia Freeborn. 

For the fishing industry, the entry 

point to practical measures for climate 

protection is via the myclimate stand 

at fish international: “We are available 

as a contact throughout the trade fair,” 

Silvia Freeborn emphasizes. Sabine 

Wedell also knows that knowledge 

subsequently leads to action: 

“Together with myclimate, we are 

developing a climate concept for fish 

international and our other events.” 

The motivation 

here is the same that should drive 

the fishing industry: “It’s in our own 

interest and expected of participants 

and partners.” 

fmt 


Events 

J UNE 2022 JULY 2022 SEPTEMBER 2022 

17-20 June 

Tehran, Iran 

food + bev tec 

fairtrade Messe GmbH & Co. KG 

Kurfürsten Anlage 36, 

69115 Heidelberg, Germany 

Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 

info@fairtrade-messe.de 

www.fairtrade-messe.de 

6-7 July 

Hamburg, Germany 

Snackex 

European Snacks Association 

Rue des Deux Eglises, 26 

1000 Brussels, Belgium 

Tel.: +32-2 538 20 39 

veronica@esasnacks.eu 

10-13 July 

Chicago, IL, USA 

Let`s meet at 

IFT Food Expo - first 

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 

8-12 September 

Munich, Germany Let`s meet at 

drinktec 

Messegelände, 81823 München, 

Germany 

Tel.: +49 89 949 11318 

Fax: +49 89 949 11319 

www.drinktec.com 

info@drinktec.com 


Birmingham, UK 

PPMA 

New Progress House, 

34 Stafford Road, 

Wallington, 

Surrey SM6 9AA 

Tel.: +44 (0)20 8773 8111 

www.ppmashow.co.uk 


Nuremberg, Germany 

Fachpack 

NürnbergMesse GmbH 

Messezentrum, 

90471 Nuremberg 

Tel.: +49 911 86 06 49 09 

Fax: +49 911 86 06 49 08 

www.fachpack.de 

Let`s meet at 

Let`s meet at 

OCTOBER 2022 NOVEMBER 2022 

DECEMBER 2022 

23-26 October 

Chicago, IL 

Let`s meet at 

Pack Expo International 

PMMI, 4350 North Fairfax Drive, 

Suite 600, Arlington, VA 22203 USA 

Tel.: +1 703 243 8555 

Fax: +1 703 243 8556 

www.packexpo.com 

expo@pmmi.org 

8-10 November 

Dubai, UAE 

Gulfood Manufacturing 

Dubai World Trade Centre, 

P.O. Box 9292, Dubai, UAE 

Tel: (+971) 4 308 6124 

info@dwtc.com 

www.gulfood.com 

21-24 November 

Paris, France 

All4Pack 

COMEXPO Paris – Filiale de COMEXPOSIUM 

Immeuble Wilson, 

70 Avenue du Général de Gaulle 

92058 Paris la Défense Cedex, France 

Tel.: +01-7677-1397 

Fax: +01-5330-9562 

www.sialparis.com 

22-24 November 

Erbil, Iraq 

food + bev tec 

fairtrade Messe GmbH & Co. KG 

Kurfürsten Anlage 36, 

69115 Heidelberg, Germany 

Tel.: +49-6221/4565-0 

Fax: +49-6221/4565-25 

info@fairtrade-messe.de 

www.fairtrade-messe.de 

Let`s meet at 

6-8 December 

Paris, France 

Food ingredients Europe 

Informa Markets 

Let`s meet at 

PO Box 12740, de Entree 73, 

Toren A, 1100 AS Amsterdam Zuid Oost, 

The Netherlands 

Tel.: +31-20-409 9544 

Fax: +31-20-363 2616 

www.figlobal.com 

This list of events is accurate, to the best of 

our knowledge. However potential visitors are 

recommended to check with the organizer since some 

details are subject to change. We make no claims to 

be complete and are grateful for any corrections or 

completions. Please contact: food@harnisch.com 


41

Last Page 

Advertiser’s Index • June 2022 

Key No. Page Company Location 

102490 21 AZO GmbH & Co. Osterburken, Germany 

101576 Cover Endress+Hauser Group Reinach, Switzerland 

102979 15 EURASANTÉ Loos - Lille, France 

102158 4 fairtrade GmbH & Co. KG Heidelberg, Germany 

102333 13 IMR - International Market Research San Diego, CA, USA 

101735 Cover 2 Messe München GmbH München, Germany 

102493 35 PPMA Ltd. Wallington, Great Britain 

102794 11 Ringe + Kuhlmann GmbH & Co. Hamburg, Germany 

101675 17 Schaaf Technologie GmbH Bad Camberg, Germany 

101181 Cover 4 URSCHEL Chesterton, IN, USA 

101822 25 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. 

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