food Marketing - Technology 4/2022

4/22 

Vol. 36 • 31377 

ISSN 0932-2744 

Cover: Automated Handling 

of Proteins & Fibers 

Better-for-you 

Ingredient Solutions 

Steam Peeling 

Improves Potato Profit 

Perfectly 

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Key No. 101574 

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Editorial 

Fat People can Save the World 

It’s true to say that I am overweight. 

No real argument there. I have too 

many kilograms for my height. One 

problem is that I enjoy eating, tasting 

and sampling whatever I can find. 

Part of the job, so to say. Imagine 

my surprise after a recent trip when 

I came home after ten days travel 

3kg lighter than I had left. And I 

had enjoyed myself and not felt to 

be missing anything! This needed 

investigating, but is not to be taken 

too seriously. 

First of all, it was hot. Much as I love 

chocolate, it is not really practical 

on hot days. That meant I had 

automatically cut down on one of my 

staples; it also meant I drank a lot 

of water, because that is what you 

do on hot days! A little known fact 

is that water has fewer calories than 

chocolate… 

When I am travelling it usually means 

I stay in a hotel, without a kitchen or 

cooking area. There is no need to go 

food shopping, since I have no place 

to store anything. Except I do spend 

some time in supermarkets, trying 

to find differences in products and 

habits between different countries 

and regions. It also means I have 

to actively get up and hunt for my 

breakfast, as my forefathers did 

in times long gone. Having found 

something suitable, affordable and 

with coffee, I had to check my budget 

for the day. 

Being on the move all day, whether 

sightseeing or at an exhibtion 

or event is also quite distracting. 

There is a lot to do and see without 

necessarily thinking of food all the 

time. This is definitely an advantage 

for tubby tummies. 

What results and conclusions did I 

come to? Well, basically, if fat people 

like me don’t eat as much as they 

usually do, there will be proportionally 

more left over for other people. Fat 

people will get thinner and healthier, 

Ian Healey 

Editor-in-Chief 

need less medical care and will 

fit into older clothes they haven’t 

worn for years, thus saving other 

resources. I can only speak from 

personal experience. The key to this 

theory is to eat less on a long term 

basis, whether from being sensible, 

frugal or too busy. Maybe we should 

all talk to our fat friends and see if 

they agree? 

Photo: BK 

Sincerely, 

If you like it – subscribe! 

food Marketing & Technology • August 2022 

3 

food Marketing & Technology • August 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 August 2022 

1 Editorial 

58 Impressum 

Ingredients 

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

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

International Magazine April 2020 ISSN 2628-5851 

1/20 

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 

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 2019 ISSN 2628-5851 


1/19 

Recycling is 

teamwork 

10 IFT Food Focuses on Better-for-you and Better-forthe-planet 

Solutions 

14 Consumer Attitude Towards Sweeteners 

16 Healthy and Delicious Avocado: Price of the Bounty 

Processing 

6 Automated Handling of Plant-based Proteins, Fibers, 

Cellulose and Binders 

20 Spotlight on Sorting: How Potato Processors can 

Improve Profitability and Sustainability by Using the 

Latest Steam Peeling Solutions 

25 Semi-active Hygienic Wheel and Sole Cleaning 

26 Accelerating Impact Together 

28 Ultimate Processing of Proteins with New Dicer 

Generation 

29 Onboard Processing Plant for Antarctic Sea Krill 

Harvest Vessel 

30 The Right Dosage 

Packaging 

52 Perfectly packaged cheese – for lasting freshness 

and premium quality 

54 New Flowpacking Solution for Different 

Applications” 

Departments 

Ingredients Indispensable Fatty Acids, Dietary Fiber for Pets, Yeast 

Processing HPP Technology, Extruding Fish Feed, Encapsulation 

Packaging Canning, Recyclable Bags, Cartons 

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

Ingredients Joint Health & Mobility, Yeast Extracts, Fiber 

Processing Batch & Continuous Mixing, Optical Sorting, Extrusion 

www.harnisch.com 

Packaging Pouches, Bags & Sacks, Tubs, Coding 

32 drinktec preview 

36 Fachpack preview 

44 PPMA preview 

56 all4pack preview 

57 Events

Cutting Technology 

2/9/22 10:37 AM 

Vol. 36 • 31377 

ISSN 0932-2744 

Cover: AZO GmbH 

4/22 

In automated handling of bulk 

materials enormous challenges can 

quickly arise. Namely, when the raw 

material used turns out to be sticky, 

or lumpy for example in TVPs. To 

be able to face these challenges 

right from the start, you need a 

competent plant manufacturer at 

your side. 

Our Cover Story starts on page 6. 

your product. 

.urschel.com 





Steam Peeling 


Perfectly 

Packaging Cheese 

Key No. 102489 

Ingredients: Better Ingredients 

The Institute of Food Technologists’ (IFT) in-person annual 

convention took place in Chicago this past July after a twoyear 

pandemic hiatus. The show lived up to its rebranding of 

“IFT FIRST - where Food is Improved by Research, Science 

and Technology.” Each morning the day began with a fascinating 

keynote presentation featuring authorities across a 

range of food science disciplines. More on page 10. 

Processing: Profitable Potato Peeling 

Reducing food waste is one of the most important objectives 

of this generation. Equally important is energy use in production. 

The good news is that automated solutions are available 

to address both these issues. Solutions that are environmentally 

friendly and commercially savvy enhance processors’ 

green credentials while also preventing waste from cutting 

away at the bottom line. See the full story on page 20. 

Events: Lasting Cheese Freshness 

Microorganisms generally play a key role during cheese 

production. But with packaged cheese, the aim is to avoid 

these microbes altogether, as they can spoil the cheese. Using 

packaging to protect cheese from microorganisms is beneficial 

to achieve the longest possible shelf life without forfeiting 

taste, appearance or quality. Find out more on page 44 

food Marketing & Technology • February 2016 

Key No. 102158

Cover Story 

Automated Handling of Plant-based 

Proteins, Fibers, Cellulose and Binders 

The automated handling of bulk 

materials: What sounds trivial, can 

quickly become an enormous 

challenge. Namely, when the raw 

material used turns out to be sticky, 

building bridges, lumpy etc. Such 

raw materials are the order of the 

day, especially in the field of textured 

vegetable protein (TVP), high moisture 

extrusion (HME) and the used plantbased 

proteins, fibers, cellulose and 

binders. Especially Soy, pea or wheat 

proteins can be both sensitive and 

thus sometimes tend to be stubborn, 

means either stick or bridge easily. 

The produced TVP can also be quite 

stubborn, meaning it sticks easily and 

has poor flow characteristics. So, you 

can see, it is not as easy as it seems 

and needs a lot of know-how on how to 

lay out the whole plant. 

In order to be able to face possible 

challenges right from the start, you 

need a competent plant manufacturer 

at your side for the automation of such 

stubborn, free flowing or sensitive raw 

materials. And this is exactly where 

AZO comes in. The plant manufacturer 

from Osterburken, southern Germany, 

not only has more than 70 years 

of experience in the automation of 

raw materials, but with its in-house 

laboratory for raw material it also 

has the possibility to analyze the raw 

materials to be able to precisely 

determine their physical properties 

and derive the resulting storage 

properties, eligibility, etc. Furthermore, 

almost all products can be conveyed 

on a trial basis in the pilot plant. This 

creates the perfect basic conditions 

for an optimal plant design and for 

all the raw material characters and 

challenges, AZO has an appropriate 

solution. 

Artificial Meat: Already a 

permanent trend or still just a 

hype? 

The market potential of artificial meat 

is enormous and should certainly 

be seen as a permanent trend and 

not just as hype. Soy, pea or wheat 

proteins, fibers, cellulose and binders 

are usually used in the production of 

such meat substitutes. But producing 

these substitutes and automating their 

handling into the production process 

poses some challenges. The Goal is 

clear: Feed the extruder with the blend 

of raw materials continuously, in the 

right time with the right quantity in 

addition with a consistently quality. 

In the AZO Technical Center, more than 100 tests are carried out annually with more than 250 raw 

materials and analyzed in detail. 

Automated raw material handling 

of proteins: The vacuum weighing 

system 

Once, when the soybeans, pea or 

wheat are processed into a proteinflour, 

they get stored in big silos or big 

bags and are ready for the production 

of TVP or HME. This is where AZO’s 

expertise comes into play. The first 

challenge is to convey the proteins and 

additives out of silos or big-bags with 

a vacuum weighing system. But as 

already mentioned, some proteins and 

additives tend to flow poorly. A smooth 

and trouble-free unloading gets 

ensured by using discharge aids. The 

vibration bottom has become widely 

accepted as a discharge system since 

it is universally usable. It has smooth 

surfaces and no separate mechanically 

moved parts, making it very easy to 

clean as well as wear and maintenance 

free. Water condensation in the silo is 

avoided as no heated air is blown into 

bulk materials. In association with a 

correctly dimensioned silo cone, the 

vibration bottom provides symmetrical 

descent of the bulk material columns 

without funnel and bridge formation, 

thus guaranteeing “first in - first out”. 

A dosing device is located under the 

discharge equipment for challenging raw 

materials into the conveying line: Either 

a rotary valve or a product feeder with 

rotating rotor, or a dosing screw with 

worm thread continuously transfer the 

needed raw materials into the conveying 

line. Dosing screws dose poorly flowing 

products with more precision than 

rotary feeder, if necessary. 

But the job is not done yet: 

Since proteins are only one part of 

a whole mixture to produce TVP or 

HME, it is necessary to take a closer 

look at the other essential conveying 

lines. Next to the proteins, other minor 

and major ingredients of the recipe, 

like flours, flavors or spices, fibers, 

cellulose and binders have to get 

added in the right quantity and time 

into a pre mixer. 

6 


Cover Story 

Whether these raw materials are stored 

in silos, big bags or sacks – AZO has the 

right dispensing stations and discharge 

aids for every type of raw material. Due 

to the fact that major raw materials are 

usually easier to handle, it´s worth to 

have a closer look on the automation 

of minor and micro components for an 

economical production line. 

System for minor ingredients 

automation and pre-mixing: AZO 

COMPONENTER® Family 

The AZO COMPONENTER® in 

circular design is recommended 

when a small number of components 

need to be automatically weighed. 

Following this principle, the surge 

bins, such as feeding hoppers for 

sacks, pneumatically fed receivers 

or small silos are arranged in a circle 

above the collection vessel. They 

can be fed by vacuum or pressure 

conveying. Each component has its 

own discharge, dosing and scale unit, 

optimized to the specific raw material. 

Thus, parallel weighing processes 

and feeding of several mixing lines 

are possible. 

The vibration bottom employed here 

ensures reliable transfer even for 

small components with poor flowing 

characteristics. The vibration dosing 

screw with locking device guarantees 

highly accurate dosing. The rotating / 

tipping scales project into a common 

collection vessel and empty into 

The AZO COMPONENTER® in circular design for automatically weighing. 

Vibration bottom is an universally usable discharge aid. 

it. From this point, the product is 

pneumatically transferred into the 

conveying scale, or depending on the 

application, transferred directly to the 

mixer. This AZO COMPONENTER® 

version can be used where 

intermixture of related products is 

permitted. 

The AZO COMPONENTER® Step 

allows effective production 

planning 

This system makes it possible to 

weigh minor and micro components 

automatically with accuracies down 

to a gram, such as colorings, flavoring 

agents, spices, fibers, cellulose and 

binders and numerous other micro 

quantities. The system improves 

product safety while simultaneously 

boosting production efficiency by 

reducing individual manual production 

steps to a minimum. 

The system comprises two levels. The 

components are held ready in raw 

material storages on the upper level. 

Prior to filling, the raw materials can 

be identified using the barcode and 

allocated to the correct hoppers. This 

rules out mix-ups of a high numerous 

of products and ensures that raw 

materials can be traced back. The raw 

material storage can be filled from 

sacks or big bags; pneumatic filling is 

also feasible. 

The target containers are positioned 

below the dosing points using a 

pneumatic drive. After the product is 

dosed with the quantity determined 

in the recipe, the target container is 

transported one step forward to the 

next dosing point. There are separate 

scales provided for each component for 

simultaneously weighing of components. 

This results in maximum time gain and 

food Marketing & Technology • August 2022 7

Cover Story 

a nearly infinity number of recipes that 

can get produced. 

Once all raw materials are in the target 

container in accordance with the recipe, 

it is ready for the next process: The 

premixing of all your used components. 

Get your all your components 

together 

No matter in which way all the 

needed raw materials get dosed 

and conveyed: They get all together 

in the right quantity and time into 

a pre mixer. After all ingredients 

have been mixed, the finished blend 

is transferred to the next process 

step. This means that the mixer can 

produce a new batch immediately 

after emptying - regardless of the 

subsequent process. The buffer tank 

is again equipped with a discharge 

aiding vibrating floor and conveys 

the mixture further to a magnetic 

sieve and the proven AZO screening 

machine. In this way, possible 

impurities are immediately separated 

without the blend being segregated. 

A great advantage to ensure the 

quality of your end products. 

Before the production of the TVP or 

HME can finally begin, another AZO 

system has to be used: The AZODOS® 

dosing system for volumetric dosing of 

products. 

Time to feed the extruder with the 

AZODOS® system 

The unit can be used in the food industry 

wherever production processes require 

Feeding the mixer with the needed raw materials. 

The AZO COMPONENTER® Step for producing a high number of different recipes. 

coarse/fine flow at a uniform mass flow 

rate in connection with a weighing device. 

But how does it work? A weigh feeder 

consists of the basic unit mounted on 

a platform load cell or integrated in 

a 3-point weighing frame. The dosing 

screw meters the bulk material in 

coarse/fine flow to the downstream 

process. If the blend is still badly flowing, 

double screws can be used to aid. The 

amount of product that is metered out 

of the AZODOS® is weighed. 

The system operates gravimetrically in 

accordance with the negative weighing 

principle. The AZODOS® becomes a 

loss-in weight feeder (DDW) when it 

is paired with a corresponding control 

system. The bulk material is discharged 

by the dosing screw. The actual loss 

in weight per unit of time (actual 

Feeding the TVP/HME extruder by using an 

AZODOS. 

throughput) is compared against the 

required setpoint, which is defined by 

the downstream process, e.g. extruder. 

Differences between the actual loss in 

weight per unit of time and the setpoint 

are corrected by changes in the screw 

speed. 

The control process is briefly interrupted 

when the product in the AZODOS® 

reaches a preset minimum level and 

the surge bin is replenished. During 

the refill time the dosing screw output 

is set to a value based on empirical 

weight and output data gained from 

previous metering cycles. This leads 

to a maximum dosing accuracy with 

simultaneous easy to clean solution by 

means of an extraction device. Now it´s 

time to feed the extruder with the blend 

of raw materials continuously, in the 

right time with the right quantity. This 

all leads to a perfect quality of the final 

product 

So it doesn’t matter what challenges 

arise when storing, conveying, mixing 

or dosing proteins, fibers, cellulose, 

binders and other raw materials: 

With an experienced and competent 

plant engineer like AZO, most 

problems can be eliminated before 

they even arise. “Don’t think in 

terms of problems. Think in terms of 

solutions,” as Johann Wolfgang von 

Goethe already knew. 

fmt 

8 


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9

Ingredients 

IFT Food Focuses on Better-for-you and 

Better-for-the-planet Solutions 

by Donna Berry 

The Institute of Food Technologists’ 

(IFT) in-person annual convention 

took place in Chicago this past July 

after a two-year pandemic hiatus. The 

show lived up to its rebranding of “IFT 

FIRST--where Food is Improved by 

Research, Science and Technology.” 

Each morning before the expo floor 

opened to attendees, the day began 

with a keynote presentation featuring 

authorities across a range of food 

science disciplines. 

The first keynote centered around 

“Should We Eat More Processed 

Foods?” There are two sides to this 

story when you consider that new 

technologies enable formulators to 

create foods that can’t be made in 

home kitchens, foods that are far 

from the junk food many categorize 

as processed foods. Advocates 

say “a substantial increase in food 

processing is the best way to feed 

growing human populations while also 

reducing food waste. We should trust 

and invest in food technology that can 

make our global food supply healthier 

and more sustainable, including highly 

or ultra-processed foods.” Opponents 

argue that “these kinds of foods 

are often less nutritious, and are 

commonly linked to adverse health 

indices, particularly when it comes to 

ultra-processing.” 

Michael Gibney, emeritus professor of 

Food and Health at University College 

Dublin, a supporter of more processed 

foods and one of the speakers pointed 

out how “you can’t make plantbased 

foods without processing and 

processing aids.” 

And, indeed, plant-based innovation 

was a focal point for many ingredient 

suppliers. Ingredion Inc., for example, 

featured an entire menu of plantbased, 

sustainably packaged foods 

and beverages, including treats for 

dogs. 

“Our 360 Value approach to innovation 

helps brands achieve holistic value 

creation by increasing margins and 

meeting consumer well-being demands, 

all while decreasing environmental 

impacts,” said Janelle Litel, manager of 

content and communications. 

Prototypes sampled included a 

butterfly jasmine plant-based milk tea, 

which is a higher protein, reducedsugar 

beverage that is a good source 

of fiber. It is made with pea protein 

isolate and soluble prebiotic fiber, 

and sweetened with allulose and 

fermented sugarcane Reb M. 

“The ‘puppy power biscuits’ were loaded 

with good-for-them ingredients,” said 

Litel. “They included a combination of 

Kerr by Ingredion’s fruit and vegetable 

concentrates and prebiotic fiber.” 

The company created gluten-free, 

vegan “cheez” crunchy snack chips. 

The base was made with faba bean 

protein concentrate, pea flour, tapioca 

flour and varied starches. The chips 

relied on vegan cheese-type flavors. 

Many suppliers chose to sample their 

plant-based prototypes in prepared 

food applications in order to provide 

attendees with real-world application 

ideas. 

“We created an assortment of greattasting 

concepts to showcase how our 

experts can help optimize production 

by substituting existing ingredients 

with plant-based equivalents to 

give better process efficiency,” said 

Octavio Diaz de Leon, president 

of AAK USA and AAK North Latin 

America. “Prototypes included plantbased 

pepperoni on flatbread pizza 

and plant-based butter that is perfect 

Photo: Ingredion 

Photo: AAK 

10 food Marketing & Technology • August 2022

Ingredients 

for cooking and baking and is stable at 

room temperature. 

ChickP, Ltd., a food-tech startup based 

in Israel, used IFT FIRST to introduce 

its chickpea protein isolates in dairyalternative, 

barista-style coffee drinks. 

This system was designed specifically 

for milk analogs to be used in creamy 

beverages. 

“Plant-based barista drinks set new 

challenges,” said Liat Lachish Levy, 

chief executive officer. “Consumers 

want a holistic, better-for-you, yet fullflavor 

experience. Our technologists 

took full advantage of our new stateof-the-art 

application lab to overcome 

organoleptic and technical challenges 

in creating creamy, dairy-free ‘milk’ for 

the perfect cappuccino.” 

antithesis of the norm,” said Yoon. 

“Our products are low in calories, net 

carbs and sugar, yet high in fiber 

and protein. We use ingredients like 

chickpeas and other pulses, which are 

highly regarded by experts in nutrition 

and sustainability.” 

The company sampled gluten-free 

chocolate chip cookies and pita chips, 

both having chickpeas as the numberone 

ingredient. There were also two 

better-for-you toppings—strawberry Photo: ChickP 

dots and vanilla crumbles—made with kind ingredients. Canadian start-up 

resistant starch and a pulse protein Chinova Bioworks introduced Chiber 

blend. 

Mushroom Fiber. It is derived from 

the upcycled stems of white button 

The expo included a number of firsttime 

exhibitors featuring first-of-their- 

preservative 1 29.04.22 to improve 20:07 Seite the 3 

mushrooms and functions as a natural 

R+K_AZ_2022_Food_Technology_137x187.qxp_Layout quality, 

Maor Dahan, application manager, 

said, “Our chickpea isolates are the 

most refined form of protein with the 

advantage of matching color, flavor 

and functional properties to food and 

beverage applications. This protein has 

great solubility, exhibiting excellent 

water dispersion properties across a 

wide range of pH. It has a low viscosity 

and an optimized flavor.” 

Antithesis Foods Inc., Ithaca, N.Y., 

made its debut at IFT FIRST in the 

Startup Pavilion. The company is 

all about making processed foods 

healthier by using the best food 

science. 

“We develop nutritionally dense lowcalorie 

alternatives to classic crunchy 

snacks and ingredients, all based on 

legumes,” said Jason Goodman, chief 

executive officer. “If it crunches, we 

make it healthier.” 

Founded in 2017, Antithesis Foods 

was started by Goodman and Ashton 

Yoon, chief operating officer, who were 

then both graduate food scientists at 

Cornell University. They were united by 

their shared passion for using science 

to address critical problems in the food 

system. 

“At Antithesis, we thrive on solving 

problems, care deeply about food and 

nutrition, and aren’t afraid to do the 

food Marketing & Technology 

11 

Key No. 102794

Ingredients 

freshness and shelf-life of various 

food and beverage products, including 

cottage cheese, plant-based meats 

and hummus. 

role of food in the life of an astronaut 

and why human travel to Mars won’t 

happen until technology is available to 

feed them. 

“Mushrooms have long been overlooked 

by our food system for their incredible 

functional properties, but we have 

found a great use for this mushroom 

fiber as a natural replacement 

for artificial preservatives,” said 

David Brown, co-founder and chief 

operations officer. 

Two weeks after IFT FIRST, Chinova 

received a No Questions Letter from 

the U.S. Food and Drug Administration 

(FDA) regarding their application 

for Chiber Mushroom Fiber to be 

Generally Recognized As Safe 

(GRAS). A No Question Letter is FDA’s 

communication showing an ingredient 

is permitted for use. FDA GRAS status 

is recognized in many countries 

outside the U.S. and aids in garnering 

regulatory ingredient acceptance 

abroad. 

This is the type of food science that 

one may describe as being “out of 

this world.” Speaking of beyond our 

planet, the second keynote panel 

discussion—R&D at the Edges of 

Human Experience—included current 

and former food science teams from 

the U.S.’s National Aeronautics and 

Space Administration (NASA). They 

discussed the need for advanced 

technologies to better understand the 

“Food is so important. It’s not only 

sustenance. It can be life support,” said 

Scott Parazynski, a panelist and former 

astronaut. “It’s also a bridge between 

cultures, and it’s a tie to home.” 

He pleaded for innovators to develop 

products that replicate the tastes 

astronauts crave from space. But 

that’s just one small problem for 

mankind. To get to Mars, there’s a lot 

more to consider in terms of nutrition. 

Panelist Michele Perchonok, a past 

IFT president who managed the 

NASA Space Food Systems Lab 

before her retirement, identified 

some of the challenges of space food 

development. In addition to safety and 

preserving nutrient density, shelf-life 

is paramount, as well as minimizing 

packaging waste. 

It will be about a six-month journey to 

Mars. Then there’s about a two-year 

stint exploring the planet followed by 

a six-month return trip. With current 

technology, feeding a crew of six for 

three years would require more than 

26,000 pounds of food, of which 17% 

is packaging waste. Further, the shelflife 

requirement is more than three 

years because it is impossible for the 

vehicle transporting the astronauts 

Photo: Ingredion 

to also transport the food. There will 

be about a six-month supply on their 

ship, and the rest will have to be prepositioned 

on Mars prior to takeoff. 

And jokingly, Perchonok said, they 

have to know Martians won’t take it. 

But seriously, she explained, it has to 

be pre-positioned safely so that it is 

available when the astronauts arrive. 

Food scientists have a major role to 

play in advancing space food product 

development, according to Dorit 

Donoviel, executive director at the 

Translational Research Institute for 

Space Health, who moderated the 

panel. “We’re looking to you,” she said. 

“We’re here to ask you to please engage 

and help us solve these problems.” 

These needs put a whole new 

perspective on why advanced 

technologies—everything from 

bioengineering to 3-D printing to 

cellular meat—are important. The 

beauty of all this work by NASA is that 

it can be adapted to food production 

on Earth and help feed the growing 

population. 

Photo: K emin 

But to get there, thinking out of the 

box is paramount. The final keynote 

left attendees eager to get back to the 

lab. “Cultivating Curiosity: The Key 

to Unlocking Innovative Solutions to 

Complex Problems,” was addressed by 

Evette Cordy, chief executive officer of 


Ingredients 

Agents of Spring. She explained that 

organizations are often too focused on 

the short term and then jump quickly 

to provide solutions. 

“…what is the customer problem you 

are trying to solve?” asked Cordy. “That 

is why we must first learn to problem 

find before we problem solve. Curiosity 

is the tool we can use to solve our most 

problems.” 

Companies need to step back and 

answer this question before they jump 

on the latest trend, which right now, 

is everything plant based. The world 

does not need any more plant-based 

burgers, nuggets or cheese. It is time 

to take it to the next level. 

Sugar reduction was also big business 

at IFT FIRST. And while stevia and 

allulose dominated the conversation, a 

number of exhibitors showcased new 

sugar-reduction technologies. Some 

are based on real cane sugar formatted 

into sensory-enhanced crystals, others 

are real cane sugar blended with fibers 

and natural flavors. 

director and brand partnership. “This 

allows for a higher concentration 

of sucrose to dissolve around 

the receptors and enhances the 

perception of sweetness.” 

Deproteinized whey, also known as 

whey permeate, is a concentrated 

source of minerals along with lactose. 

It allows for a reduction in total 

sugar and added sugars in many 

formulations. Agropur used it in lowersugar 

cheesecake bites. 

Whey permeate is also considered an 

upcycled ingredient, as it is the liquid 

stream that remains after whey protein 

ingredient manufacturing. In fact, you 

might even call it a double upcycled 

ingredient, as whey is the waste stream 

from cheese production and permeate 

is the waste stream of whey ingredient 

production. 

A final recurring them at IFT FIRST 

was about upcycling and sustainability, 

with the latter coming from many 

different directions. Kemin, for example, 

introduced Proteus V functional 

proteins, which are designed for 

breaded fried applications. With this 

ingredient, less oil is absorbed into 

the product. By limiting the amount 

of oil used, manufacturers reduce the 

amount of oil waste. This ingredient also 

helps the coating adhere more cleanly 

to the product, reducing the amount of 

coating waste that would otherwise be 

thrown away, along with the oil. fmt 

The Author 

Donna Berry is a food and beverage industry 

consultant and editor with over 25 years 

experience in tracking trends and advancements 

in product development. 

Lycored, for example, showcased 

its unique plant-based solution 

for sodium and sugar reduction to 

help support cleaner and healthier 

ingredient and recipe strategies 

for prepared foods. The company’s 

tomato-derived taste-enhancer was 

used in plant-based meatballs offering 

40% reduced sodium and pizza sauce 

with 50% reduced sodium and sugar. 

“The idea of wellness is fast becoming a 

dietary staple and a trend driving much 

of the food and beverage industry’s 

natural, clean-label recipe innovation,” 

said Tammi Higgins, senior vice 

president of product and applications. 

DouxMatok showed how its patented 

Incredo Sugar reduces sugar in a range 

of products. The ingredient is made 

from real cane sugar and achieves the 

same level of sweetness with up to 

50% less sugar and no compromise on 

taste or texture. 

“Incredo Sugar works by improving 

the efficiency of sucrose delivery and 

dissolution to the sweet receptors,” 

said Shiri Ranot, global marketing 

Join us in 

our next: 

Hydrocolloid Information Center 

Publisher of: 

The Quarterly Review of Food 

Hydrocolloids 

Food Hydrocolloid Conference 

MALTA 

April 23-25, 2023 

Nesha Zalesny – nzalesny@hydrocollid.com 

Dennis Seisun – dseisun@hydrocollid.com 

www.hydrocolloid.com 

Key No. 102333 


13

Ingredients 

Consumer Attitude Towards Sweeteners 

The ongoing war on sugar has shaped consumer attitude towards sugar and what excessive sugar intake 

is associated with. As more consumers have become conscious about their health and wellbeing in the last 

couple of years this is something that has amplified. As many consumers view sugar as a cause of obesity 

and link excessive consumption with health problems, sugar intake is something that people are looking to 

reduce. 

Why turn to sweeteners? 

FMCG Gurus consumer insights found 

that 66% of global consumers seek out 

products containing sweeteners as an 

attempt to avoid or moderate sugar 

intake. With a greater focus on improving 

diet and lifestyle to aid healthy ageing, 

more consumers are making efforts to 

reduce the amount of sugar in their diet. 

Additionally, plant-based sweeteners 

with free-from claims can appeal to 

health-conscious consumers looking 

for better-for-you options in their diets. 

This, alongside organic and sustainability 

claims, can help products containing 

sweeteners instead of sugar be seen by 

consumers as a guilt-free alternative. 

Many consumers are simply not 

educated enough about the different 

types of sweeteners on offer. Only 

27% of global consumers regularly 

conduct research into different types of 

natural sweeteners. This highlights that 

consumers will seek out products where 

information is clearly available on the 

packaging about the sweetener content. 

The industry should address this and 

look for ways to encourage consumers 

to research and educate themselves on 

natural sweeteners. This can help avoid 

confusion where consumers might label 

a sweetener as artificial if they believe 

the ingredient sounds chemical, even if 

this is not the case. 

However, it is interesting to note that 


that 50% of consumers deem natural 

sweeteners to be healthy, but only one 

in four consumers are making active 

attempts to seek out products that 

contain them. This suggests that there 

is not enough motivation alone from 

natural sweetener claims on packaging 

and this is something that brands need 

to address. 

Barriers for the sweetener market 

One of the main barriers for the 

sweetener market is a lack of education. 

Another issue to address is cost. 


that only 29% of consumers were 

willing to pay a premium for food and 

drink containing natural sweeteners. 

In a time of reduced financial 

confidence with living costs on the 

rise, consumers are looking to cut they 

amount they spend on food and drink. 

Consumers can associate betterfor-you 

products with a higher price 

point and may avoid products with 

sweeteners due to this preconception. 

This also demonstrates that natural 

sweetener claims alone are not 

enough to influence consumers to pay 

a premium price. Again, brands should 

encourage consumers to understand 

about individual sweeteners rather 

than natural sweeteners as a collective. 

This can help them make informed 

decisions about the products they 

consume and the sustainability, 

heath and quality benefits of these 

ingredients. 

Most importantly, the biggest 

barrier that sweetener brands 

need to overcome is the sensory 

appeal of sweeteners. Globally, 57% 

of consumers state that natural 

sweeteners lack in taste and 36% state 

that they regularly experience a bitter 

taste when eating or drinking products 

that contain natural sweeteners. This 

is something that the sweetener 

market has been faced with for a 

long time. Consumers will want to 

seek out products that are guilt-free 

and healthier, but will not want to 

compromise on taste. The industry 

should continue to innovate and work 

on improving the taste of ingredients 

so consumers are more likely to turn 

to products containing sweeteners. fmt 


Ingredients 

Online & In-Person 

28 Nov - 8 Dec 2022 

From Anywhere 

Online 

6 - 8 Dec 2022 

Paris, Expo Porte de Versailles 

France 

NEW 

VENUE 

Key No. 103367 

Join 

the biggest 

EU ingredient event 

this December 

Learn 

more at 

bit.ly/fie-print 


Ingredients 

Healthy and Delicious Avocado: 

Price of the Bounty 

by Rico R. Magda 

There has been a silent contest among 

the major producers of this unique 

‘green-gold’ avocado as to who 

would be on the top list of suppliers 

or exporters. There have been many 

contenders but the production of 

this ‘green-gold’ fruit is creating 

some drawbacks like droughts or 

scarcity of useable domestic water, 

deforestation, etc. to name a few. 

Producer countries, however, deny 

such bad effects and claim otherwise 

that sales have been beneficial to 

national economic development. The 

controversy surrounding the stuff 

seems unabated though one thing 

is sure: Avocado will remain as the 

mainstay export crop and a favorite 

domestic diet. 

Avocado, a very thirsty tree 

In 500 BC, the Aztecs in Mexico 

named ‘avocado’ as ‘ahuacatl’ fruit 

as it hangs from the tree as testicle, 

which greatly resemble the male 

part. Avocado (Persea americana) 

appears as a common fare for trendy 

magazines and social media. Its 

growing practices, however, have 

griping disadvantages to the exporting 

countries due to its gargantuan needs 

for irrigation water during the fruiting 

stage, reducing the growing countries 

with depleted or scarce water supply. 

Despite this apparent drawback, the 

popularity of this stuff marches on. 

A report has it that avocado exports 

have increased from 230 million kg 

in1990 to 1,300 million kg in 2000 

despite some precautions of water 

scarcity. 

Due to lucrative international trade 

of avocado, more forestlands in 

Mexico have been converted to 

avocado plantations. In 2000 to 2010, 

an estimateof 20,000 hectares of 

forestlands are converted in Mexico 

resulting to1,700 acres of deforested 

lands each year. 

It takes more water to produce, let’s 

say a kilo of avocado in comparison 

with other fruits. One kilo of avocado 

needs about four times (about 20 

gallons) of irrigation water than 

producing the same weight of 

oranges, and 10 times that of tomato. 

Facing reality, avocado-growing 

countries have been experiencing 

dryness and scarce water resources. 

This experience has been enhanced 

by climate-change factors, which led 

them prospecting for potable water 

even up to 100 meters or more down. 

Water scarcity model 

A water scarcity model is used to 

estimate the impact of water usage. 

For example, this shows that Mexico 

where half of the world trade for 

avocado takes place, has the highest 

WSF (Water Scarcity Footprint) rate 

of 27%. Chile follows Mexico with 

22%; then Israel with 12%; USA 11%; 

Australia 7%; South Africa 5.6%; 

Rwanda 5%; Peru 3.6%; Spain 3%; and 

Morocco 1%. 

Despite of all the infringement of basic 

rights for water and the destruction of 

natural habitats, tenacious producer 

countries are not giving up. 

Here’s a brief UN report on Chile’s 

water scarcity. As Chile’s ‘greengold’ 

fruit booms, some looming tensions 

brought by water scarcity (big 

producers vs local residents) loom on 

the horizon. 

Let’s use Chile as a frame for 

‘successful’ raising of avocados for 

the international market. The world’s 

demand for the fruit has been on 

tremendous rise. Zeroing on Petorca 

City, Chile’s north of the capital 

Santiago, is a booming avocado 

business. This site produces most 

of the avocado fruits, which makes 

Chile as the world’s third largest 

exporter. Lately, however, residents 

have noticed that the backside of this 

booming trade has a gloomy result 

surfacing: local water supply has 

considerably dried up. 

With water scarcity arising from 

water use manipulation and the 

prevaling climate change, Chile may 

be facing hunger.They attribute the 

increasing water depletion to big 


Ingredients 

avocado companies manipulating 

water use that cause severe shortage. 

As free water becomes scarce in 

local communities, villagers now just 

rely on the weekly rationed water 

by government trucks. Residents, 

however, have commented on the 

safeness of the said water. Noticeably, 

some families have left Petorca’s 

community due to this problem. 

Chile’s Water Code of 1981 says that 

individuals, companies, and producers 

can request government allocation 

and extraction of water. Such Code, 

however, seems not doable in poor 

communities. 

Climate change and avocado farming 

The onset of climate change with fewer 

rainfalls contributes to the scarcity of 

water in the plantation site of Petorca. 

In 2006, big avocado companies came 

up with a good promise for economic 

benefits in uplifting the community 

life. But the rising drought has oiled 

a potential conflict between the 

community and the big firms. Initially, 

economic growth was observed 

from big investment in the ‘greengold’ 

farming. But common avocado 

farmers have not been satisfied 

with the selective improvements as 

they reasoned out that only the big 

avocado companies are the only ones 

that reap huge benefits. Common 

workers, on the other hand, have only 

benefited by short-term or seasonal 

employment. 

water. Some avocado advocates 

have suggested building big water 

reservoirs in Petorca for immediate 

and emergency use particular on 

drier months. According to a report, 

local farmers have been continuously 

harping the water authority on 

building some water reservoirs. And 

one of the current projects has on its 

program of building bigger reservoir 

costing some two billion US dollars. 

Recently, a mass inspection has 

been carried out in some Petorca’s 

plantation sites to monitor some illegal 

extraction and building of illegal wells. 

Some companies were identified 

resorting to illegal connections and 

were fined. 

Is avocado farming has really caused 

water scarcity or drought in Chile’s 

central district? An 18-month long 

study by the UN in Chile is negating 

that effect. The study, on the contrary, 

has even concluded that the avocado 

industry has contributed to the 

environment and the community. 

According to a report, from the 

Water Centre for Arid and Semi- 

Arid Zones of Latin America and 

Refinery refined 

the Carribean (CAZALAC-UNESCO) 

basing on the study results, shows 

that the avocado industry complies 

with the UN’s Convention to 

Combat Desertification and Drought 

while contributing to biodiversity, 

conserving humidity, preventing soil 

erosion, and providing economic 

development to the community. The 

study leader of that report said that 

saying avocado is responsible for 

drought is ‘irresponsible’ since there 

is water scarcity in Chile since 1540. 

Accusing that avocado farming as the 

cause of water scarcity was based on 

‘wrong vision and emotion’ according 

to an account of the report. 

The spiralling demand for more and 

more avocados in China, USA, and 

in Europe has put more demand 

on irrigation water between local 

residents and big firms on water 

rights. The situation creates tension 

and serious felony threats between 

local players and international firms. 

Some conflicts have been recorded by 

the California-based Pacific Institute 

from 16 cases in 1990 to 73 in 1995. 

Big water reservoirs, the solution? 

The indiscriminate avocado 

farming in Petorca as revealed by 

satellite images some illegal ways 

of diverting water from rivers to 

plantation sites managed by private 

companies. Literally, the hills have 

become orchard with all the needed 

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Key No. 103029 


17

Ingredients 

Currently, the domestic price of avocado 

in Chile is higher than the export price, 

which makes companies to tone down 

their export programmes. Production 

has been down by 40-50% due to 

prevailing drought. High temperature 

during flowering stage also greatly 

affected the production phase. Retail 

price has reached to $6.50 per kg. Since 

avocado in the domestic market has 

become expensive, Chile has turned 

to Mexico and Peru to fill the current 

domestic supply. Meanwhile, Peru 

floods the European markets while 

Mexico sends substantial volume to 

US, China, and South Korea at bottom 

prices. Chile’s avocado has not failed, 

however, shipping out successfully air 

and seafreighted fruits to Australia with 

prices on level with the domestic market. 

So far, Chilean exporters expect that 

avocado production will be normalized 

for the next cropping as shown by 

vigorous flowering and fruit setting. 

Brief focus on global avocado markets 

So far, the export of avocados from 

Peru has been declining same as 

for other suppliers from South 

Africa, Kenya, and California (USA). 

The supply comes now from other 

exporting countries like Columbia, 

Italy, Spain, and Mexico. The price has 

been on the rise. 

Due to oversupply caused by the 

pandemic, the Mexican avocado has 

been pushed back by two months. So 

instead of shipping in July, exportation 

started in May. So far, the supply and 

demand have been stabilized and 

growers expect higher volumes in the 

coming months. 

At the start, Peru avocados had low 

demand due to pandemic and now 

recovering. Currently, Peru plans to 

expand its market to US and Europe 

starting the spring of 2021. 

Columbia plans to be one of the big 

producers and potentially has the 

capability of producing the year round. 

Currently, its market is focussed on 

Europe while eyeing possible markets 

worldwide. 

Meanwhile, in the Dominican Republic, 

they dubbed now the ‘green-skin’ 

avocado as the green-skinned which 

they currently export as ‘tropical 

avocados’ with the aim of expanding 

the market to US. The Semil-34 

variety dubbed as tropical avocado 

has a long shelf-life aimed at Texas 

and West Coasts markets. 

The European market has a limited 

supply and expectedly, prices to rise. 

Supplies from Peru, South Africa, 

South Africa, Kenya, and Chile will 

soon decline and Israel has been 

coming to the rescue with large 

volumes of Ettinger variety to deliver. 

Despite the decreasing demand, 

summer prices have soared from 20 

to 23 Euro per pack for ready-to-eat 

Hass variety. 

In Germany, the avocado trade has 

been stabilizing during summer 

characterized by some oversupply 

and low prices due to lack of demand 

from the catering industry brought 

by the pandemic. France has same 

market scene. As supplies from Peru 

declines, France market has been 

switching to Chilean avocados. 

In UK, when the last batch of Peruvian 

avocado is coming, UK now switches 

to Mexican and Columbian products. 

In Italy, the demand for avocado has 

increased despite the pandemic. 

Peru supplies the Hass variety. 

Sizes of 10, 12, 14 and 16 are the 

sought-after but with a limited supply. 

Despite the pandemic, consumption 

in Italy has grown by as much as 

500%. Consumers see avocado as 

a superfood. Sicilian avocado farms 

are not yet in full production this 

year and they’re on just 50% capacity. 

This season’s fruits are mostly Hass 

variety with some small amount of 

Fuerte variety. South African avocado 

and rhe Peruvian Hass have surfaced 

on the market place. Hass costs about 

€21/4kg. 


Ingredients 

In China, as young generation now 

with health-oriented lifestyle, prefers 

nutrient-rich food like avocado. 

Although China produces avocado 

domestically, buyers still rely on 

imports from Chile, Peru, and Mexico. 

Currently, the price of avocado is on 

the rise. 

Japan has found a new avocado 

import partners in Indonesia. As 

Japan does not grow the fruit itself, it 

heavily relies on imports from Chile, 

Peru, US, New Zealand and Vietnam. 

Japan is known to have astringent 

requirements when they come to 

importing fruits and vegetables. Strict 

rules, however, are not observed as 

more avocado supply is needed by 

Japanese consumers. Japan avocado 

imports have increased steadily to 

74,000 tons in the last five years. 

In California, USA, yield of 77,000 

tons have been estimated. Prices 

may start at $1.70 in April and could 

sharply increase to $2.30 per half 

kilo. US imports avocado from 

Mexico and Peru. When the price of 

Mexican avocado has risen sharply 

on the US market, Peru would ship a 

large portion intead of Europe. When 

avocado supply from California and 

Peru has slowed down, a sharp price 

increase is expected and the supply 

now comes from Mexico. 

Nutritional benefits of avocado 

Fruit lovers consider avocado not 

a simple fruit. While most table 

fruits are loaded with cabohydrates, 

avocado, on the other hand, is very 

rich in healthy and safe fats. In facts, 

avocado has great benefits backed up 

by research. 

Avocado has intrinsic nutients 

with excellent flavor and texture 

that enhance various dishes like 

guacamole. It has been given the 

‘super-food’ status due to its popularity 

and nutritional composition. In the 

fruit market, you’ll find avocado in 

different shapes and color from green 

to black. They weigh from 8 ounces 

(220g) to 8 pounds (1.4kg). 

Alligator pear or the Hass variety is the 

most popular type of avocado. Hass 

has green rough skin like alligator with 

yellow-green flesh inside. In a single 

3.5- ounce (100g) slice, the following 

nutrients are found: Vitamin K, 26% 

of the daily value; Vitamin C, 17% of 

the DV; Potassium, 14% of the DV; 

Folate, 20% of the DV; Vitamins B5, 

B6, E, with 14, 13, and 10% of the DV 

respectively. Some trace amounts 

of copper, iron, zinc, phosphorous, 

manganese, magnesium, Vitamins A, 

B(thiamine), B2 (riboflavin), and B3 

(niacin) are found. The 3.5-ounce slice 

gives 160 calories, 2g of protein and 

15g of healthy fats. Avocados have no 

cholesterols or sodium but with low 

saturated fats. 

Sometimes consumers don’t get 

enough Potassium in their diet. 

With avocado, high amount of this 

substance becomes available, which 

could maintain healthy blood pressure 

level. This fruit has monounsaturated 

fatty acid good for the heart in the 

form of oleic acid with health benefits 

similar to olive oil. 

A 3.5-ounce serving gives 7g of fiber, 

both soluble and insoluble, which is 

27% of RDA. Fibers are important in 

the body’s weight loss and metabolic 

health. Consuming avocado can 

reduce bad cholesterol of up to 28% 

and triglycerides level of up to 20% 

while increasing the good cholesterol 

of up to 11%. Remember that heart 

disease is the common cause of death. 

In a study, analyzing data from 17, 

567 participants of dietary habits and 

health of people who eat avocado, 

researchers have found out that 

avocado consumers have higher 

nutrient intake and much healthier 

than people who are not avocado 

eaters. They also have lower risk of 

metabolic syndrome. 

Other nutritional benefits of avocado 

Avocado oil mixed with salad or salsa 

can increase antioxidant absorption in 

the body some 2.6 to 15 fold. When you 

eat fat-soluble nutients like Vitamins 

A, D, K, and E, they need fat or oil for 

the body to absorb. Or else, these 

nutrients are wasted into the drain. 

Beside helping the body in absorbing 

antioxidants, avocado in itself 

contains high antioxidants like lutein 

and zeaxanthin. These carotenoids 

can reduce the risk of having cataracts 

and macular degeneration associated 

with aging. 

Though avocados have limited 

evidence of benefits for cancer 

treatment, test-tube studies suggest 

that they may be beneficial for patient 

having chemotheraphy in human 

lympocytes. It also suggests inhibition 

of growth of prostate cancer cells 

in the laboratory test. More humanbased 

research, however, is needed. 

There’s also a strong suggestion 

that avocado extract may mitigate 

the symtoms of arthritis. It has the 

same effects as soybean oil extract in 

reducing osteoarthritis. 

Avocados are a weight-loss food, 

which can help one to lose weight. 

People given with avocado in meal 

have 23% satisfaction with lower 

desire to eat over the next five hours 

than people who did not eat the fruit. 

It is naturally rich in fiber and low in 

carbs, which is good for trimming 

extra weight. 

Avocados are healthy, delicious, 

and blendable with many kind of 

food preparations like salads, and 

other dishes making them easy to 

incorporate in your favorie diet. Being 

an excellent food with incredible taste 

and nutrients not found in ordinary 

diet, avocado makes itself a unique 

one. 

fmt 


19

Processing 

Spotlight on Sorting: How Potato 

Processors can Improve Profitability and 

Sustainability by Using the Latest Steam 

Peeling Solutions 

Peeling potatoes on potato processing 

lines can be a bit like peeling notes from 

a wad of dollar bills and then throwing 

them away. Because mechanized peel 

removal also removes potato flesh, a 

high quantity of saleable raw material 

gets discarded. This is lost value and 

margin for a business, and over time 

it adds up to sums of money that food 

processors cannot afford to lose. 

Reducing food waste is one of the most 

important objectives of this generation. 

Processors, retailers and consumers 

increasingly focus on the origin of 

food and expect food producers to 

adopt sustainable business practices. 

Thankfully much of the product loss 

incurred during potato peeling is 

preventable, and this not only increases 

the utilization of the precious potato, 

but also enables food processors to 

produce high-quality flavorsome dishes. 

Another important sustainability 

concern is energy use in production and 

associated greenhouse gas emissions. 

By increasing the yield from every piece 

of raw material entering the production 

process, businesses can operate for 

a shorter time to achieve the same 

required output, hence saving energy 

costs and water usage. 

The good news is that automated 

solutions are available to address 

these issues. Solutions that are 

both environmentally friendly 

and commercially savvy enhance 

processors’ green credentials while 

also preventing waste from cutting 

away at the bottom line. 

As the world changes, so must 

processors 

Though it has always made good 

business sense to eliminate waste, this 

necessity is now more important than 

ever because of the legislative and 

consumer led changes facing the food 

industry. 

For one thing, demand for frozen potato 

products for foodservice is increasing, 

meaning that there’s greater pressure 

to increase volumes and throughputs, 

and more business for processors to 

win or lose. For example, the growth in 

production capacity of frozen French 

fries in new regions is growing each 

year rapidly, with each new processing 

line in China, Africa, and Brazil capable 

of delivering 150,000 tons each year. 

Recently we have seen supply chain 

issues in North America resulting 

in shortages in Asia. Reducing food 

miles is another important challenge 

for the potato processing industry and 

challenges in logistics are discouraging 

businesses from shipping frozen 

products over long distances, meaning 

that new potato processing facilities 

are being built closer to local retailers. 

For another, the consumer expectations 

of quality, flavor, and taste around the 

world are increasing. Consumers are 

getting fussier about the quality of the 

foods they buy, meaning that retailers 

are also becoming less tolerant of 

product imperfections. 

Achieving high-quality potato products 

from locally grown raw materials 

becomes essential. Innovation in 

potato seed has resulted in producing 

a wider range of new potato varieties 

that are more resistant to drought and 

wet, which is necessary due to climate 

change. This has helped improve the 

raw material consistency and quality 

delivered to food processors, enabling 

them to improve their business and 

product quality. But this is only part of 

the solution. Technology and steam 

peeling solutions need to be adaptable 

to extract the maximum benefit of the 

available raw material. 

As the world continues to change and 

adapt to challenges, we see that food 

processors need to install new lines 

incorporating the latest technical 

solutions. And aging lines will need to 


Processing 

be replaced to ensure the business 

stays competitive and survives. 

Increasing demand for quantity 

and quality 

Potato processors might be tempted 

to dismiss market forces as something 

that only retailers need to worry 

about, but this would be a mistake: 

just as retailers must meet changes in 

consumer demand, so processors must 

meet the subsequent changes in retailer 

requirements. And those requirements 

are not only for greater quantities, but 

also for greater product quality and a 

responsible approach to sustainability. 

Potatoes are a staple food, of course, 

ranked fourth in global production 

after wheat, rice, and maize. But what’s 

changing goes beyond the simplicity of 

a humble vegetable that is satisfying to 

eat and provides an excellent source 

of fiber, minerals, and vitamins: the 

consumption of processed potato 

products is really gaining popularity. 

This rising demand is propelled 

mostly by increasing economic 

prosperity in developing nations, 

where disposable incomes and busy 

lifestyles are popularizing westernstyle 

diets - including French fries as 

an accompaniment to food service, and 

convenience foods at home such as 

frozen potato wedges, slices, and dices. 

And there’s more to come. Market 

researchers expect the global frozen 

potato market to expand from a value of 

about $63bn in 2021 to about $84bn by 

2028, equivalent to a compound annual 

growth rate of about 4%. That’s the kind 

of growth most other industries can 

only dream of. 

At the same time as buying more potato 

products, consumers’ expectations are 

increasing, and they refuse to accept bad 

quality food. One reason for this is that 

improvements in raw material, food sorting 

and food processing have set in motion a 

circle of growth in standards: as product 

quality improves, so the ‘new normal’ sets 

higher expectations. And add to that the 

power of social media: the tendency of 

customers to share experience of good 

and bad quality in equal measure online 

fuels additional pressure on businesses to 

protect their brand. 

Yet another market pressure is the 

rising awareness among consumers 

of the need to be less wasteful of 

resources. The Global Sustainability 

Study 2021 (conducted by global 

strategy and pricing consultancy 

Simon-Kucher & Partners) found 

that sustainability is rated as an 

important purchase criterion by 60% 

of consumers globally. An even greater 

proportion, 85%, have consciously 

made their purchasing choices’ 

greener’ in recent years. 

Key No. 103007 

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21 

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hygiene technology devices for food processing companies

Processing 

All these factors mean that processors 

must reduce food waste, increase 

quantity, and improve quality. And 

though quantity and quality once 

seemed like mutually exclusive 

objectives - increasing one usually 

meant accepting a reduction in the 

other - this, too, has changed. Today’s 

state-of-the-art peeling technologies 

make it possible to simultaneously 

achieve big throughputs and high 

product quality. 

The ongoing battle to reduce 

waste 

Today some 85% of the world’s French 

Fries are processed by TOMRA 

equipment, helping businesses save 

millions of dollars in waste. The path 

that led to this success was built over 

50 years of research, development, and 

innovation. 

When caustic peeling machines were 

introduced to the potato industry in 

the 1950s, they brought the speed of 

automation at the expense of food 

waste: as well as dissolving the skin, 

these machines removed about 20% 

of the good flesh. This was improved 

in the 1960s when TOMRA introduced 

steam peeling, reducing potato loss 

to 13%. But still, there was room for 

improvement - which is why TOMRA 

has been committed ever since to 

researching and developing further 

innovations. In fact, since TOMRA 

invented steam peeling, there have 

been five notable innovations, three of 

which are still in service. 

The first big innovation, in 1975, was the 

introduction of high-pressure batch 

steam peeling, to meet the needs of 

a growing industry in North America 

which required higher throughput 

capacity to keep up with rising demand. 

By 1980, TOMRA was supplying and 

installing more than 80% of all the 

steam peelers in North America, a 

market share maintained today. 

The next big step forward was taken 

in 1990 with the launch of the Rapid 

Flash range of peelers. Because 

requirements for greater steam 

pressure had added stress to existing 

supply systems, TOMRA designed 

a range of wet steam accumulators 

to ensure consistent steam supply 

at maximum pressure. These 

innovations reduced peel loss by a 

further 2%. 

In 2000, TOMRA unveiled the Orbit 

peeler, the biggest innovation in steam 

peeling machines since the original. 

This machine emerged from extensive 

testing of steam pressure, exhaust 

systems, and how different vessel 

shapes could achieve minimal peel loss 

on different potato varieties. This is 

important, because to peel efficiently 

and process efficiently, it is necessary 

to actively manage every variation in 

raw materials that comes out of the 

fields. And the result of all this research 

reduced peel loss by another 2%. 

By now, the industry was becoming 

more conscious of energy costs, the 

world was more aware of the threat 

posed by greenhouse gas emissions. 

This is why the next innovation, the 

TOMRA Eco Steam Peeler launched in 

2012, introduced more sophisticated 

automation software to optimize steam 


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. 

food Marketing PHONE: & Technology 785.284.2133 • August 2022 | EMAIL: INFO@WENGER.COM | WENGER.COM 

USA | BELGIUM | TAIWAN | BRASIL | CHINA 

23 

Key No. 101822

Processing 

usage and achieve similar throughput 

capacities with smaller vessels. This 

reduced peel loss to less than 6.5% - just 

half the level of the first steam peelers. 

The most recent innovation, TOMRA’s 

Peeling Control Module, also reduces 

steam use and energy consumption 

even further - as we’ll see in a moment. 

Why latest solutions are musthaves 

Understanding variations in potato 

variety, size, shape and quality has led to 

the development of the TOMRA Peeling 

module. This unique solution, which 

unites the learnings from a long history 

of innovation, is in use today and in 

service in many potato processing lines 

in North America, Europe, and Asia. 

The Eco steam peeler’s name reflects 

the fact that it consumes 25% less 

energy and 28% less steam than similar 

machines. The Eco peeler does this 

by changing the traditional process of 

fixed steam supply to a controlled steam 

management system. A new patented 

peeling vessel with a unique steam valve 

design and an innovative product mixing 

design enables rapid heat transfer of the 

steam to the surface of each potato. This 

enables the processer to remove only 

the skin and avoid losing valuable potato 

flesh. The resulting energy efficiency 

saves a typical user (depending on 

local energy costs) about €60,000 to 

€100,000 per year. 

Then the Eco peeler is followed by Dry 

peel separation solution, which avoids 

using water and brushes to remove the 

peeled skin in a centrifugal separation 

process. Separating the peeled skin 

without using water is not a new 

technique, but when you place it at the 

heart of an automatically controlled 

peeling module, you leverage the 

strengths of the combined innovation to 

ensure high quality and high efficiency. 

The Peeling Control Module (PCM) uses 

the TOMRA 5A sorter’s multispectral 

imaging and super-stable peel classifier. 

The PCM measures peel, calculates 

optimal steam time, and accurately 

tracks peeling quality, so that steam 

and energy use are minimized while 

the product is readied for cutting with 

continuous peel quality. 

Connecting steam peeling and sorting 

has been around for many years. The 

TOMRA Eco peeler and TOMRA 5A 

sorters are installed in many of the 

world’s potato processing lines. Today, 

we see that many customers who 

choose the TOMRA Peeling module 

are expanding to new countries and 

regions. 

A fully automated peeling module is 

helping processors to achieve high 

efficiency with different varieties of 

potatoes grown in different climates 

and in different soil. Enabling them to 

deliver their unique potato products 

to new customers with the same 

flavor, quality and taste that they 

expect. 

The Potato processing industry is 

evolving, and potato processors 

demand more from food processing 

experts. IoT technology in every part 

of the food production process is the 

next step that will soon become a musthave. 

TOMRA Insight turns peelers 

and sorters into connected devices by 

generating valuable data and processes 

it into actionable information. This 

cloud-based solution offers one secure, 

near real-time monitoring platform 

for all sorting lines. Wherever and 

whenever processors want, they can 

access digital metrics on the status and 

performance of their sorters 

It’s worth re-reading that last sentence 

and thinking about it for a moment. What 

it shows how far peeling solutions have 

advanced: all the way from dissolving 

peel with chemicals to removing the 

peel with steam with astonishingly high 

precision and impressively low waste. 

And all controlled by software that 

effectively acts as an integrated peeling 

line quality control and yield optimization 

system. These sophisticated solutions 

save potato processors millions of 

dollars every year, while retailers and 

consumers would be pleased to know 

they’re also doing their bit to help save 

the planet. 

fmt 


Processing 

Semi-active Hygienic 

Wheel and Sole Cleaning 

Kohlhoff Hygienetechnik, based in 

Unna, Germany, has developed the 

innovative CLEAN-FIELD systems 

in order to prevent contamination 

or dirt carry-over from dirty black to 

clean white areas or from outdoor to 

inside areas when transporting goods 

with vehicles such as pallet trucks 

or forklift trucks. The cleaning fields 

presented as a fair novelty at Anuga 

FoodTec and IFFA in 2022 optimize 

hygiene conditions in all areas of 

food production and processing. 

Simply by driving or stepping onto 

the cleaning field, a large number 

of integrated self-swinging brush 

elements are immediately set in 

motion and thus semi-actively 

(mechanically) clean both castors 

and wheels as well as shoe soles 

- optionally wet or dry. With the 

wet cleaning option, the system 

is additionally equipped with 

an automatic dosing system. It 

ensures that sufficient cleaning or 

disinfecting liquid is always available. 

In this case, the cleaning field 

requires a wastewater connection 

with odor trap installed on site. Due 

to the low installation depth of only 

approx. 60mm, the systems designed 

exclusively for floor installation are 

not only suitable for new buildings 

but also for a variety of refurbishment 

projects. 

For quick and easy cleaning or 

maintenance of the trays and brush 

elements, the individual CLEAN- 

FIELD modules can simply be folded 

up and locked without tools or aids or, 

if necessary, removed completely. 

Due to their modular design, the 

cleaning fields are available in different 

sizes. They can also be adapted to 

individual hygiene requirements. If, for 

example, access control is required, 

the additional equipment with an 

automatic swivel gate is possible. 

For increased hygiene requirements, 

further components are available 

- ranging from hand disinfection or 

entrance control devices with turnstile 

to a complete compact hygiene lock. 

The system only allows access to the 

downstream hygiene-sensitive areas 

after all hygiene measures have been 

carried out. 

fmt 

Pump technology for 

hygienic media 

This is how you pump 

hygienic media effectively 

Choosing the right pump optimizes 

the processes and protects the 

quality of your sensitive media. 

NETZSCH has consistently focused on: 

advising you objectively 

to support you with the exactly 

matching pump technology 

accompanying you with our 

service over the entire service 

life of the pump. 

Each technology offers specific 

benefits for you. 

CLEAN-FIELD with automatic swivel gate and automatic dosing system 

The product family of NETZSCH hygienic positive 

displacement pumps 

Find more 

information here: 


NETZSCH Pumpen & Systeme GmbH 

Geretsrieder Str.1, D - 84478 Waldkraiburg 

Tel.: +49 8638 63 0 

info.nps@netzsch.com 

www.pumps-systems.netzsch.com 

25 

Key No. 101214

Processing 

Accelerating Impact Together 

Swiss technology group Bühler is bringing together over 1,000 decision makers from the food, feed, and 

mobility sectors at its Networking Days in Uzwil on June 27-28 to “accelerate impact together.” This unique, 

convening event was created by Bühler in 2016 and is held every three years. At the center of the many 

keynotes, panels, and technology demonstrations is the question: How can we enable 10 billion people (by 

2050) to live a good life within the boundaries of our planet? The event focuses on leadership, technology, 

education, inspiration, and action across international industry boundaries. It highlights examples of 

companies that provide tangible impact on mitigating climate change, eradicating poverty, creating 

employment, protecting and restoring nature, and improving food security. 

Stefan Scheiber, CEO at Bühler Group 

when they also address sustainability 

issues. We must not shy away from 

seizing these opportunities.” 

During the event, customers 

and partners along with Bühler 

will demonstrate that the rate 

of innovation is accelerating. 

Highlighted are solutions from 

global companies, extraordinary 

entrepreneurs, start-ups, academia, 

and NGOs – all illustrating that 

solutions to global challenges can be 

found and delivered at an impactful 

scale. Vital to all of this is education 

and training and the role they play in 

building the skills for the impactful 

jobs of the future. Through all of 

this, the Networking Days create an 

exceptional collaboration platform 

for sharing, learning, networking, 

partnering, and most importantly, 

for creating positive impact. A 

stark reminder of the need for 

collaboration is unfolding in front of 

our eyes. Food scarcity is increasing 

as a result of conflict, and we can 

see the terrible consequences on 

the poorest populations where food 

security was already an issue. 

Tangible examples of companies 

that balance nature, humanity, and 

economy in their decisions are shared 

at the Networking Days. Among them: 

a coffee company from Norway, which 

reduces CO 2 

e emissions by 85% 

in its new facility; an entrepreneur 

in Angola, who has built a gigantic 

industrial food complex as a huge 

first step towards providing selfsufficient 

food security across the 

country; a battery manufacturer in 

the UK who is building Europe’s first 

Gigaplant with new mixing processes, 

reducing waste in the production 

process by 80%; and a miller in India 

who is making tortillas in a plant that 

Ian Roberts, CTO at Bühler Group 

“Global industry has excellent 

examples of companies that 

are highly responsible, applying 

innovative technologies at the heart 

of their transformation, and through 

this, becoming economically healthier 

and addressing sustainability at 

the same time,” says Bühler CEO 

Stefan Scheiber. “In fact, despite all 

the challenges we are facing – from 

climate change to food and energy 

insecurity to supply chain issues and 

social disruptions through to wars 

– I am convinced we can turn things 

around. Innovative technologies 

offer many business opportunities 


Processing 

reduces water consumption by 84% 

and eliminates wastewater. Many 

other companies in attendance 

are transforming the food system 

with sustainably delivered plantbased 

proteins. These are just a few 

examples of the many businesses 

using proven technologies. 

Understanding that no single entity 

– be it a country, a company, or an 

individual – has the resources, knowhow, 

or reach to tackle the global 

challenges that we face, Bühler 

established the Networking Days in 

2016 to bring together and nurture its 

growing global ecosystem of partners. 

“We need massive collaboration 

among industry, start-ups, academia, 

educators, politics, NGOs and the 

public to manage and limit the 

effects of climate change, loss of 

biodiversity, and eliminate poverty,” 

says Bühler CTO Ian Roberts. With 

50 partners and start-ups taking an 

active part at the Bühler Networking 

Days, the idea of a global ecosystem 

has created momentum: At the event, 

Bühler will celebrate and announce 

multiple partnerships that will 

facilitate the transition towards more 

efficient food and feed production 

and accelerate the transformation 

towards sustainable mobility. 

Developing novel solutions is 

important to transform industry, 

however, the potential optimization 

of existing industry assets across 

the world is the biggest short-term 

lever for reducing CO 2 

e footprint. 

Bühler is showcasing services, 

technologies, and solutions that can 

optimize existing assets, provide a 

pathway to CO 2 

e reduction in new 

plants, and support the development 

of new, more sustainable diets and 

mobility solutions. “Our biggest 

impact comes from supporting our 

customers in reducing their energy 

consumption, waste generation, and 

water usage and at the same time 

ensure productivity and yield. We 

have clear targets on these topics. 

By expanding our collaborative 

ecosystem, we can accelerate 

meaningful and lasting impact in the 

food, feed, and mobility industries,” 

says Stefan Scheiber. 

fmt 


27

Processing 

Ultimate Processing of Proteins with 

New Dicer Generation 

New from Urschel, meet the M 

VersaPro (MVP) next generation 

protein powerhouse. The 2-D dicer 

excels in processing of meat, poultry, 

and alternative proteins. The machine 

provides the best in sanitary design 

and the ultimate in versatile cutting of 

all types of protein. 

“After years of R&D, Urschel is proud 

to release the MVP. Thank you to all 

of the leading processors who shared 

with us their must-have wish lists and 

to those who allowed in-plant testing,” 

stated Alan Major, CSO. 

The MVP offers 33% increased feeding 

capacity versus the standard M6 due 

to wider belts, optimized cutting, and 

increased horsepower. The belt fed 

MVP delivers 2-dimensional dices, 

strips, or shreds from product of a 

predetermined thickness. 

Wider 12” (304.8 mm) infeed and 

takeaway belts work together to 

provide even transitioning of product 

and prevention of product buildup. 

Takeaway belt facilitates discharging 

into totes. Stainless steel construction 

throughout with solid, round bar frame, 

motors, and hinged panels. Hinged 

panels provide easy and complete 

access to promote sanitation and ease 

of maintenance without having to rest 

any panels on the production floor. 

New patented, fluted crosscut option 

provides gentler cutting action. Deeper 

circular knife to feed drum penetration 

produces an improved cutting method. 

The crosscut is driven by a 5 HP (3.7 

kW) motor equipped with a variable 

frequency drive to allow adjustment 

of the cut size without the additional 

expense of changing parts. Other 

active cutting components are driven 

by a 5 or 7.5 HP (3.7 or 5.6 kW) motor. 

Available intuitive touchscreen HMI 

option easily gathers data, monitors 

machine components including 

sensors and amperage; adjusts 

operating speeds and saves recipes. 

Touchscreen swivels for full visibility. 

Designed for continuous operation 

for uninterrupted production. 

IP69K certified electrical enclosure 

features a double-sealed door for 

extra protection during washdowns. 

Mechanical zone is isolated from the 

product zone to promote sanitation. 

Simple to operate at the push of 

a button. Backed by Urschel solid 

support. More information on how the 

M VersaPro Dicer can improve your 

line is available on request. 

fmt 


Processing 

Onboard Processing Plant for 

Antarctic Sea Krill Harvest Vessel 

Processing solution will help Rimfrost more efficiently produce high-quality Omega-3 and protein product 

SPX FLOW, Inc., a leading provider 

of process solutions for the nutrition, 

health and industrial markets, has been 

selected by Norwegian-based Rimfrost 

to supply a new processing plant 

installed onboard a 120-meter-long 

(more than 393 feet) oceangoing krill 

vessel that sustainably harvests and 

processes fresh krill for use in products 

such as Omega-3 krill oil and protein 

products. 

SPX FLOW worked with Rimfrost to 

design the plant, supplied equipment 

and will supervise installation and 

commissioning onboard in Norway. 

The Rimfrost krill harvest vessel will 

include two processing lines from 

SPX FLOW, both with krill reception, 

hydrolysis tanks, heating sections, 

separation sections and evaporators, 

all connected by SPX FLOW’s Factory 

Expert automation solution. 

“Rimfrost prides itself on the 

sustainability and traceability 

efforts we put into each and every 

krill harvest,” said Rimfrost Project 

Director Thore Veddegjerde. “The new 

vessel is equipped with state-of-theart 

technology to reduce the energy 

consumption and emissions. In addition, 

further processes are planned to reuse 

energy to reduce the carbon footprint. 

Working with SPX FLOW has allowed 

us to ensure those values continue as 

we build a better way forward in this 

industry.” 

Rimfrost is certified by or a member of 

several sustainability-focus organizations, 

including the Marine Stewardship Council, 

Friend of the Sea and Association 

of Responsible Krill harvesting 

companies. The fishery is regulated by 

the Commission for the Conservation of 

Antarctic Marine Living Resources. fmt 

“As partners for more than ten years, 

SPX FLOW worked hard to listen to 

Rimfrost’s needs, while incorporating 

what we’ve learned on past projects 

together,” said Gerard Lang, SPX 

FLOW’s vice president of Nutrition and 

Health Systems. “We’ve come to value 

our work together — from concept to 

innovation to completion — and are 

excited to take this next step together.” 

Want modern 

shapes? 

Rimfrost’s patented process is unique 

with special hydrolysis methods 

onboard the krill harvest vessel, 

allowing them to use up to 50% less krill 

biomass to create the same amount 

of krill products than other companies, 

thus making a more sustainable way to 

harvest krill for human consumption. 

The market for all krill products 

continues to grow. 

USE OUR TECHNOLOGIES 

TO BOOST YOUR SUCCESS! 

SCHAAF TECHNOLOGIE GMBH 

www.foodextrusion.de 

Key No. 101675 


29

Processing 

The Right Dosage 

Moisture measurement with the Solitrend from Endress+Hauser 

by Alexander Edinger 

Goods and products manufactured 

with industrial processes often contain 

water in various concentrations. 

Moisture has a critical impact on the 

quality, storage/shelf life and weight 

of the product – and thus the price. 

To date, laboratory instruments 

have been the most common tools 

for measuring moisture. While the 

processes are highly precise, they also 

have disadvantages. Endress+Hauser 

is enhancing an existing level 

measurement technology so that it’s 

also capable of determining material 

characteristics. The radar-based 

sensors from Endress+Hauser supply 

real-time information regarding 

material moisture, thus increasing 

plant reliability and efficiency. 

There are numerous reasons for using 

moisture measurement instruments. 

Because the water content in products 

can be a decisive factor for product 

quality and process reliability, it’s 

important to draw conclusions 

regarding moisture in the materials. 

These can range from extremely small 

Grain silos 

amounts of water in dry products in the 

food industry to very high levels such 

as in drilling mud in the mining industry. 

In other words, it all boils down to the 

exact dosage of water in the process. 

Think of it in terms of baking a cake. 

The success of a recipe rides on adding 

the precise amount of each ingredient. 

Laboratory instruments are typically 

employed for drawing conclusions 

regarding water content. To do that, 

dry and wet samples are weighed 

and compared. The results can then 

be used to draw conclusions about 

the water content. Although this 

method is precise and simple to use, 

it has several disadvantages. One 

of these is that the process sample 

is merely a representative snapshot. 

Drying can take from 30 minutes to 

24 hours depending on the moisture 

content and the quantity and type of 

the sample. Meanwhile, the process 

continues to run and by the time the 

measurement result is available, it’s 

already outdated. In addition, manual 

sampling is laborious and costly. 

The Solitrend family of products comprises 

several versions. In this picture is the MMP40 

for measuring moisture in conductive bulk 

solids and slurry. 

Substitute for time-consuming 

random sampling 

With the Solitrend family of products, 

Endress+Hauser has created a 

solution for continuous, processbased 

moisture measurements. The 

sensors, which are based on TDR 

technology, precisely determine the 

water content in bulk solids based on 

the runtime of a radar impulse across 

a ceramic measurement cell, using 

the physical effect of the increasing 

dielectric constant as it relates to 

increased water content. 

The moisture sensors are installed 

directly in the bulk solid stream with 

the help of a bracket to ensure fast and 

reliable measurements. In the primaries 

industry, for example, material is often 

conveyed out in the open. In these 

environments, sensors are mounted 

directly under silo hatches, under 

the conveyer heads, where they can 

measure in free fall or from above where 

they are installed on the conveyers. 

This ensures that the sensor has a 

proper flow around it and can maintain 

direct contact with the material. The 

measurement values can be read out 

with an optional display or a control 

system (SPS). It’s also possible to 


Processing 

enter threshold values into the control 

system and trigger alarms when they are 

reached. This allows the water dosage to 

be controlled during the process. 

Minimal wear, no calibration 

Compared to other measurement 

methods, TDR enables a high degree of 

accuracy and deep penetration of the 

material, and it is not impacted by the 

grain size or contaminants. Thanks to 

their robust construction and the use 

of high-quality materials, the sensors 

are characterized by resistance to 

wear and thus a long service life. To 

measure highly abrasive materials, 

such as coarse bulk solids, a hard 

metal version is available. The hightemperature 

version of the sensor is 

suitable for process temperatures 

of up to 120 degrees Celsius and can 

thus be employed directly behind the 

dryer. Because calibration curves for 

a variety of aggregate materials (sand, 

gravel, crushed stone) are delivered 

with the sensor, commissioning of 

the instrument is straightforward. 

Once the instrument has been initially 

commissioned, regular recalibration in 

production is not necessary. 

The water content in products can be critical for product quality and process reliability. 

Flexible and reliable use for any 

application 

Solitrend sensors are available in 

different versions for various bulk 

densities, including low density (animal 

feed, grains, plastic granulate), very 

low density and low water content 

(sawdust, pellets) or even conductive 

bulk goods and slurry (fresh cement, 

sewage sludge). All versions feature 

simple installation and operation, even 

in demanding applications, plus an 

integrated transmitter for streamlined 

plant integration. Solitrend instruments 

eliminate the need for manual sampling 

and laboratory analysis, thus allowing 

plant operators to optimize process 

costs, improve product quality and 

reduce energy needs. 

fmt 

Solitrend ensures fast and reliable measurement of moisture directly in bulk solid flows. 

The TDR measurement principle 

Guided radar (TDR measurement principle) propagates at nearly the 

speed of light. The sensor measures layer for layer in the form of slices, 

perpendicular to the surface of the sensor, similar to how computer 

tomography works. That means the sensor has a precisely defined 

measurement field and can perform error-free measurements, even when 

there are fluctuating fines or varying grain sizes. 

The Author: 

Alexander Edinger is Product Manager 

at Endress+Hauser Level+Pressure 

Since the measurement is traverse to the surface of the sensor, the 

mechanical condition of the sensor surface is not a disturbance variable. 

That means recurring and unavoidable wear of the sensor does not lead 

to falsification of the measurement value. The defined measurement field 

furthermore enables precise measurements with applications in which 

the material coverage is low or fluctuates. This provides a high degree of 

flexibility in mechanically integrating the sensor into the application.

Digital 

How an Innovative Dynamic Sealing 

Solution Ensures Minimal Leakage and 

Trouble-Free Plant Operation 

As a manufacturer of dynamic seals for reciprocating and rotating applications, STASSKOL is always confronted 

with customer requirements that place the most diverse demands on the respective sealing system. 

Sealing of powders and highly 

viscous liquids: SDF Series 

Seals of rotating shafts (so-called shaft 

seals) are subject to special stresses in 

agitators and conveyors. If solid particles 

or highly viscous media are processed, 

the sealing surface may be damaged 

- the seal becomes contaminated with 

product particles and may lose its 

function. In contrast to gaseous media, 

liquid components or solids can also 

lift the sealing partners away from 

each other, causing a large leakage 

path. Furthermore, an inhomogeneous 

distribution of the mixed or conveyed 

product in the process chamber 

additionally leads to punctual radial 

loads on the shaft, which can cause 

misalignment or out-of-round running of 

the shaft in the sealing area. 

To meet these special requirements, the 

SDF Series - STASSKOL DynamicSeal 

Faceseal - was developed (Figure 1). 

Here, two sealing discs are pressed 

axially against opposite housing 

surfaces by means of a sealing medium. 

An elastomer sleeve between the 

sealing washers ensures static sealing 

between the discs and the shaft. On the 

other hand, it prevents rotation so that 

the discs rotate with the shaft without 

slippage. At the same time, the sealing 

discs are pressed against the inner 

surfaces of the housing by the elastomer 

- supported by sealing medium - so that 

a high sealing efficiency between sealing 

Figure 1: Structure of the STASSKOL SDF Series (here: type SDF300) 

Figure 2: Smallest samples from detectable sealing 

materials 

discs and housing is ensured. A special 

feature here is the torque transmission 

between the silicone and the sealing 

discs via a Reuleaux triangle, which 

ensures a good form fit and thus, in 

addition to torque transmission, also 

good sealing efficiency. 

SDF Series seals are designed to be 

axially split, allowing easy mounting 

around the shaft with the machine 

bearings installed. The jigsaw joint in the 

sealing elements, in addition to the good 

mechanical connection and high sealing 

effect, simultaneously ensures simple 

and tool-free assembly. 

The material makes the difference 

To achieve good tribological performance, 

i.e. low heat generation and low 

wear, STASSKOL has always relied on 

its own materials. Based on the knowhow 

built up over many decades in the 

development of high-performance 

polymers, new recipes were developed 

for the SDF Series and tested on the 

in-house tribometer. The focus was on 

minimizing friction and wear to maximize 

the service life of the SDF Series. In 

addition to high wear resistance, special 

attention was also paid to properties 

such as Young’s modulus, tensile 

strength, and elongation at break, to 

prevent damage to the sealing discs 

under heavy mechanical stress as far as 

possible. Especially in the food sector, 

product contamination must be avoided 

at all costs. To achieve this reliably, the 

sealing discs of the SDF Series can 

also be made of a special material that 

enables efficient detection of particles. 

The development of this formulation is 

based on tests in which tiny samples 

were introduced into chocolate and 

identified by X-ray detection. Even 

the smallest samples could be reliably 

detected in the product (see Figure 2). 

This means that the customer can 

be offered a sealing system which, in 

addition to an efficient sealing effect, 

combines maximum wear resistance 

with high mechanical stability, and whose 

detectability of the special sealing material 

guarantees a high level of process 

reliability, particularly in the food sector. 

To confirm this in practice, the most 

promising material combinations 

were tested in the form of SDF Series 

prototypes on a shaft seal test rig under 

near-process operating conditions. 

When varying pressure and speed, 

the temperature at the sealing area 

was recorded in addition to wear and 

leakage rates (Figure 3). The test results 

showed that the material SK933 is 

the ideal solution for the sealing discs, 

as it simultaneously offers the best 

tribological and thermal performance 

with high strength. 

Parallel to the experimental tests, 

numerical investigations were carried 

out on the gasket. The results obtained 


Digital 

while at the same time accepting the 

most difficult tasks, such as the efficient 

sealing of shafts with high eccentricity. 

The optimized materials are designed 

for long service life, and special 

formulations enable detectability of any 

contamination, especially in the food 

sector - a feature that was not previously 

available in shaft seals. 

Figure 3: Temperature profile at the sealing surfaces during test bench runs 

from the tests could be used to validate 

the computational model. The simulation 

allows a more detailed look at 

the mechanical and thermal loading of 

the sealing elements and a size scaling 

without further experimental tests (Fig4). 

The practical test at the customer’s 

site shows: The sealing concept 

reduces product leakage to zero 

To be able to make a final evaluation of 

the performance of the seal, a field test 

was carried out on a twin-shaft mixer. 

In the industrial plant, 3.5 to 5 tons of 

cereal meal at a time are mixed with 

minerals, stones up to 4 mm in size, 

and oil in batch operation to produce 

poultry feed. The mixing process takes 

about 4 to 5 minutes for one batch and 

is carried out 24 hours a day, 5 days a 

week. The two shafts are each 200 mm 

in diameter and rotate at 40 rpm. The 

previous sealing solution, a carbon ring 

seal, was no longer a suitable solution 

for the customer because product 

leakage of up to 25 kg per seal per day 

was occurring and there was a high 

consumption of air as a sealing medium. 

With the goal of saving resources 

through lower energy consumption for 

the sealing air and reduced feed loss 

due to product leakage, the twin-shaft 

mixer was equipped with the flagship 

of the SDF Series, the SDF300 seal. 

Immediately after replacing the seals, 

the improvements in the standard 

process conditions became apparent. 

Sealing gas pressure and consumption 

were reduced and no more product 

leakage was detected (Figure 5 right). 

Seal run-in behavior was also improved 

by changing the system to the SDF300. 

The optimum tribological properties in 

the form of low wear and low friction 

also guarantee low temperatures in 

the contact zone between the sealing 

partners of the SDF300 during the 

first hours of operation. This prevents 

sticking as well as possible thermal 

damage to the product. 

The conclusion: The SDF Series - a 

seal for all cases 

The new SDF Series sealing concept 

from STASSKOL combines high sealing 

efficiency and long service life with easy 

handling, low cleaning requirements, 

and the possibility of mounting on an 

installed shaft without dismantling 

the equipment. The design of the SDF 

Series is kept simple to minimize costs, 

Figure 4: Temperature distribution in the gasket determined with FEM simulation 

Practical use at the customer’s site 

shows that the universal and versatile 

SDF Series in the form of the SDF300 

masters the challenges and quickly pays 

for itself by reducing leakage and energy 

consumption. This saves resources and 

increases the reliability and availability of 

industrial plants. 

fmt 

Figure 5: Agitator before (above) and after 

(below) fitting with the STASSKOL SDF Series 

shaft seal (type SDF300) 


SEPTEMBER 2022 

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 

Let`s meet at 

NOVEMBER 2022 

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 

Let`s meet at 

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 


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 


Erbil, Iraq 

Let`s meet at 

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 

OCTOBER 2022 

23-26 October 

Let`s meet at 

Chicago, IL 

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 

DECEMBER 2022 

6-8 December 

Let`s meet at 

Paris, France 

Food ingredients Europe 

Informa Markets 

PO Box 12740, de Entree 73, 

Toren A, 1100 AS Amsterdam Zuid Oost, The Netherlands 

Tel.: +31-20-409 9544 • Fax: +31-20-363 2616 

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 

Your newsletter registration at: 


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Cover Story 

Transforming global food 

production to maximize 

food safety and minimize 

food loss by making sure 

Every Resource Counts. 

www.tomra.com/food 


17

Events 

drinktec Impresses with Comprehensive 

Supporting Program 

• Premiere of the “Inspiration Hubs” and Start-up Platform 

• Featured in the program again: “place2beer” and European Beer Star Award 

• oils+fats presents the Oilseed Forum 

Premieres, tasting sessions, competitions and presentations: Everyone will get their money ‘s worth in the 

supporting program of this year’s drinktec, which will take place from September 12 to 16 on the Messe 

München exhibition grounds. The main feature is its unique combination of specialist presentations and 

discussions on the one side, and the live programs, competitions and championships on the other. 

“Inspiration Hubs” to take place 

for the first time 

This year the “Inspiration Hubs” will 

celebrate their premiere in Halls A3 

and C6 at the world’s leading trade 

fair for the beverage and liquid food 

industry. Here, for the first time, 

exhibitors will have the opportunity 

to hold presentations in the form of 

“best practice sharing” and “learnings” 

through discussions with the 

community. 

Start-up Platform celebrates its 

premiere 

In addition to the “Inspiration Hubs,” 

this year will also play host to another 

premiere, namely the newly integrated 

Start-up Platform. In collaboration with 

the Drink Innovation Campus (DICA), 

young companies can present their 

creative and innovative ideas here 

for the first time. A comprehensive 

supporting program with pitches, 

networking events and co-creation 

workshops offers many opportunities 

to present oneself to an international 

specialist audience. 

drinktec The meeting point for 

championships 

This year, as in previous events, 

the World Championship for Beer 

Sommeliers will take place on the day 

before the opening of the trade fair, 

September 11, in Conference Center 

Nord. Further highlights include the 

European Beer Star, the winner of 

which will be honored on Wednesday, 

September 14 and celebrated on the 

Evening of Champions, and the German 

Championship of Hobby Brewers, 

whose winner will be presented and 

honored on September 15 at 4:30 p.m. 

drinktec, the world's leading trade fair for the beverage and liquid food industry, will take place from 

September 12th to 16th at the fairgrounds in Munich. 

It ‘s not drinktec without tasting 

sessions 

But what would a trade fair like drinktec 

be without having an expert tasting 

session? “New Beverage Concepts” 

offers the opportunity to do so with the 

sampling of new recipes or ingredients. 

Meanwhile, at “place2beer,” trade 

fair participants can meet for a casual 

conversation and at the same time as 

the name suggests sample a beer or 

other beverage, or even cooking oils. 

oils+fats presents the Oilseed 

Forum and much more 

oils+fats will take place as a “trade fair 

within a trade fair” alongside drinktec. 

The special show benefits from the 

comprehensive offering of filling 

and packaging technology from the 

world-leading trade fair drinktec, and 

is designated as a special area in Hall 

C3. On September 16, in the course of 

oils+fats, the Oilseed Forum will focus 

on the question, “What conditions 

determine the future sales growth and 

perspectives of oilseed cultivation?” fmt 


Processing 

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! 

World’s Leading Trade Fair for the 

Beverage and Liquid Food Industry 


September 12–16, 2022 

drinktec.com 

33

Events 

Drive System Solutions at drinktec 

NORD at drinktec, Munich, Hall B3, Booth 338 

The beverage and liquid food industry 

will finally meet again at the world 

leading drinktec trade fair in Munich. 

NORD DRIVESYSTEMS will be 

presenting its solutions for the industry, 

which focus on energy efficiency and 

hygiene. 

From cleaning to filling, sealing and 

labelling: Conveyor belts for bottles 

are often used in the beverage 

industry. To operate them in a 

particularly energy efficient manner, 

NORD DRIVESYSTEMS has developed 

a special drive solution: In the patented 

DuoDrive geared motor concept, an 

unventilated IE5+ synchronous motor 

was integrated into a single-stage helical 

gear unit. The IE5+ motor operates 

highly efficiently in itself and even 

exceeds the highest defined efficiency 

class (IE5). The integration into the gear 

unit results in additional optimizations 

by eliminating interfaces, some wearprone 

parts and also installation space. 

Up to 50 % energy savings 

In a trade fair model, which NORD will 

also be presenting at drinktec, the drive 

specialist pits the DuoDrive against a 

customary IE3 asynchronous motor 

with bevel gear unit. “The geared motor 

was able to achieve an increase in 

efficiency of up to 50 %”, reports Jörg 

Niermann, Head of Marketing. 

The geared motor realizes another 

advantage for the beverage industry, 

since many systems do not usually 

run permanently under full load. “The 

NORD offers highly-efficient drive systems for conveyor belts in the beverage industry 

Photo: NORD DRIVESYSTEMS 

DuoDrive can also be operated 

efficiently with partial load or individual 

overload peaks. It provides a constant 

motor torque over a wide speed range 

and operates efficiently over the long 

term”, explains Niermann. Thus, the 

DuoDrive can replace several differently 

dimensioned drive versions. Across 

the entire system, this will reduce the 

variety of the drive versions used. This 

enables leaner production, logistics, 

storage and service processes and thus 

minimises the administrative costs. 

Corrosion-resistant and easy to 

clean 

The DuoDrive and many other NORD 

drive components are corrosionresistant 

and wash-down capable and 

therefore suitable for use in hygienically 

sensitive environments. Due to the 

smooth surface and the integrated, 

unventilated motor, the DuoDrive 

is very easy to clean. It ensures low 

cleaning effort and thus low cleaning 

costs as well as high system availability. 

For hygienically sensitive 

applications 

nsd tupH-treated components are 

largely resistant to acids and alkalis 

and can even withstand the use of highpressure 

cleaners. nsd tupH treatment 

is available for most of the aluminum 

products in the NORD modular 

drive system, and ideally suited for 

hygienically sensitive applications in 

the food sector. 

fmt 

Comprehensive Quality Tool for Soft 

Drink Industry 

DAUSCH Technologies at drinktec, Munich, Hall B3, Booth 357 

For years, the company DAUSCH 

Technologies, with its “LiquiGuard” 

program, has been offering nonalcoholic 

beverage bottling plants the 

opportunity to precisely measure and 

visualize even the smallest amounts 

of all relevant ingredients: total acid, 

caffeine, base material concentration, 

aromas, important sweeteners 

(aspartame, acesulfame-K, saccharin), 

B vitamins (B2, B3, B6), Na benzoate 

as well as K sorbate or near water 

flavors. This is made possible by unique 

optical spectroscopy methods that no 

manufacturer other than DAUSCH 


Events 

offers for determining the ingredients 

in this form. 

The “LiquiGuard Gen3” system 

continuously measures the beverage 

flow every ten seconds, processes 

the sample immediately and displays 

the result clearly in tables or charts 

on screens: smartphone, tablet or 

PC. This means continuous, fully 

automated quality monitoring of all 

relevant beverage parameters. No 

more manual sampling, no more 

waiting for the laboratory - instead, 

fully automatic, comprehensive 

monitoring of all important beverage 

ingredients. 

What is completely new at drinktec 

is that “LiquiGuard Gen3” with the 

“Quality Dashboard” module can not 

only process its “own” quality values, 

but also all data from all manufacturers 

involved: bottle weight, closure and 

torque, tightness of cans (seam 

parameters), carbon dioxide content, 

Brix, conductivity, and much more. In 

this way, the operating personnel on 

the line as well as in the syrup room, 

in the quality assurance laboratory or 

even on the move can query and check 

all values of the entire filling line at any 

time in real time. 

With “LiquiGuard Gen3” and the 

“Quality Dashboard” DAUSCH offers 

a web application that has not existed 

before and which will ensure an 

enormous quality step in the nonalcoholic 

beverage industry. 

fmt 

Photo: Q-Dashboard (Smartphone) 

Supply Reliability, Energy Savings and 

Carbon Neutrality 

Bosch Industrial Boilers at drinktec, Munich, Hall B3, Booth 231 

At the drinktec trade fair in Munich, 

Bosch Industrial Boilers is presenting 

its heating and process heat 

solutions for drinks manufacturers, 

breweries and dairies from 12th to 

16th September 2022. Faced with 

very high energy prices, unreliable 

fuel supplies and ambitious climate 

targets, a future-proof supply with 

steam and heat is an important factor 

for the sector. The experts at Bosch 

support companies across the globe 

with these huge challenges: With 

upgrades including for fuel flexibility, 

increasing energy efficiency and 

using alternative energy sources. 

Multi-fuel firing systems create a 

very high level of supply reliability 

in the area of fuel supply. Systems 

with local fuel storage tanks 

or using self-generated energy 

from renewable sources ensure 

interruption-free operation during 

times of insufficient main fuel supply. 

Even existing systems which have 

been in operation for many years can 

usually be converted to use various 

energy sources flexibly. In addition 

to increasing system availability, the 

expert team from Bosch is supporting 

boiler operation to become more 

energy efficient and resource-saving 

thanks to comprehensive project 

planning and modular technology. 

For example, simply using flue gas 

heat exchangers in combination 

with utilisation of condensing 

technology makes it possible to 

achieve fuel savings of up to 14 per 

cent. Increasing efficiency is key to 

reducing costs and CO 2 

emissions, 

doing business sustainably and 

increasing competitiveness. 

Demand for solutions to use 

renewable energy sources is rapidly 

increasing. Bosch covers the topic of 

climate neutrality in heat and process 

heat supply using a multi-technology 

approach. This includes a portfolio for 

using carbon-neutral energy sources 

such as green hydrogen, biofuels 

or hybrid solutions. Bosch is also 

offering new options in electrification 

for the drinks sector, presenting the 

new electric steam boiler (ELSB) at 

its trade stand: The boiler is 100 per 

cent electric and, in combination 

with green power, is fully carbon 

neutral. It is particularly attractive 

for companies with photovoltaic 

systems, for example. The electric 

boiler hugely increases the 

proportion of green electricity used, 

paving the way for carbon neutrality. 

Bosch offers the ELSB electric steam 

boiler in various output sizes for 

350–7500 kg/h steam with very high 

efficiency over 99 per cent. 

fmt 

Photo: Bosch Industrial Boilers is presenting the 

new ELSB electric steam boiler at the Drinktec 

trade fair – 100 per cent electric and fully carbon 

neutral with green electricity. 


35

Events 

Transition in Packaging: FACHPACK 2022 

From 27 to 29 September 2022, the 

European packaging sector will once 

again gather at FACHPACK, the 

trade fair for packaging, technology 

and processes. More than 1,100 

exhibitors (up from 789 in 2021) are 

expected to converge on Exhibition 

Center in Nuremberg, Germany, 

to present innovative products, 

machinery and solutions at their 

stands. This year, the theme of 

FACHPACK will be “Transition in 

Packaging”, which aptly describes 

the change currently taking place in 

the industry. It is a shift characterized 

above all by greater sustainability, 

a growing e-commerce landscape, 

and increasing digitalization. The 

main theme is reflected in both 

the exhibition and the supporting 

programme. FACHPACK aims to 

clarify and raise awareness about 

current developments in the sector, 

provide guidance and encourage 

dialogue in times of great inconstancy 

and considerable environmental 

impacts. Visitors can look forward 

to an extensive programme of 

presentations, exciting special shows 

and awards ceremonies. This year, 

POWTECH, the leading international 

trade fair for powder, granule and bulk 

solids technologies, will take place at 

the exhibition center at the same time, 

creating additional synergies in the 

processing and packaging segment. 

“FACHPACK will benefit from the 

pairing with POWTECH. Both events 

attract users from the food and 

feed, chemical, pharmaceutical, 

plastics processing and mechanical 

engineering sectors. Over a threeday 

period, the two events bring 

together the entire supply chain, from 

processing and technology through 

to packaging. Naturally, a ticket for 

either event will allow entry to both,” 

says Heike Slotta, Executive Director, 

NürnbergMesse. FACHPACK will take 

up nine exhibition halls and POWTECH 

four. Both fairs are easily connected by 

walkways. Hall 4 is a “mixed” hall with 

exhibitors that offer solutions for bulk 

solids and packaging experts alike. 

Exhibition much larger than in 

2021 

Compared with FACHPACK 2021, the 

exhibition has grown significantly yet 

again. “We are extremely pleased that 

we have been able to substantially 

increase the number of exhibitors, by 

about 40 percent. We are reckoning 

on more than 1,100 exhibitors, 

including numerous well-known 

packaging machine and packaging 

material manufacturers. Also taking 

part are a lot of new companies, 

but also major exhibitors that have 

rediscovered FACHPACK,” says 

Phillip Blass, Director FACHPACK at 

NürnbergMesse. 

Photo: FACHPACK will once again attract visitors to Nuremberg in September // © NürnbergMesse 

Ideas and inspiration: forums 

provide new insights 

FACHPACK sees itself as a 

driving force, and as such has 

again organized a comprehensive 

programme of presentations in the 

PACKBOX (Hall 9) and TECHBOX 

(Hall 3C) forums, which are very 

popular with visitors. The two forums 

were attended by 9,500 visitors 

in 2021. What is special about the 

forums is that the programme is 

designed by important partners 

from the packaging industry that 

invite interested parties not just to 

listen but to also get involved in the 

discussions. The forums will explore 

topical industry issues like the 

shortage of skilled personnel, supply 

chain bottlenecks/management, raw 

material prices, and a whole lot more. 

Inspiration: special show on 

packaging design in Hall 7 

If you are interested in packaging 

design then make sure you don’t 

miss the special show “Transition in 

Packaging by Design” in Hall 7, which 

illustrates how design can help satisfy 

the latest packaging requirements. 

In this context, designers rely on 

creative, technical and communicative 

innovations to achieve their aims. 

Under the thematic headings 

“Address”, “Amaze” and “Advance”, this 

special show – a collaboration between 

bayern design and NürnbergMesse 

– presents selected examples of 

packaging design where the designers 

make strategic use of the packaging, 

as a means of communication or 

interaction and as a field of application 

for the development of sustainable 

materials. The innovations on display 

aim to provide inspiration and highlight 

new approaches for the packaging 

industry. 

Labels & More and Associations’ 

pavilions 

Labels on packaging inform consumers 

about its content and help sell products. 

The Labels & More Pavilion in Hall 9 

showcases label manufacturers whose 

daily business is to produce solutions 


Events 

for customers in the food, drink, 

pharmaceutical and retail industries. 

The Associations’ Pavilion in Hall 5 is 

making an appearance at the event 

for the fourth time. In this networking 

area, around 20 associations will 

provide information and advice about 

their services and national differences 

within the packaging sector in Europe. 

FACHPACK is the European trade 

fair for packaging, technology 

and processes, where exhibitors 

showcase their products for the 

packaging process chain for industrial 

and consumer goods. The range of 

products on display includes packaging 

materials, packaging and accessories, 

packaging and bottling machinery, 

labelling, marking and identification 

technology, machines and equipment 

in the packaging periphery, packaging 

printing and finishing equipment, 

palletizing technology, intra-logistics 

and services. With its new slogan: “We 

create the future”, FACHPACK 2022 

will be devoted to the highly topical 

issue of “transition in packaging”. 

FACHPACK attracts trade visitors 

from all packaging-intensive sectors: 

food / beverages / luxury foods, 

pharmaceuticals / cosmetics / 

chemicals / health care, non-food / pet 

food as well as automotive / technical 

items / medical technology and other 

industrial goods. 

In 2022, POWTECH, the leading 

international trade fair for powder, 

granule and bulk solids technologies, 

will take place at Exhibition Center 

Nuremberg at the same time as 

FACHPACK, creating additional 

synergies in the processing and 

packaging segment. 

fmt 

Consistent, Holistic, Future-oriented – 

“Sustainability” as the Operative Word 

SÜDPACK at Fachpack, Nuremberg, Hall 7, Booth 224 

From processes, products, and technologies to the circular economy –SÜDPACK continues to set new 

standards with sustainable film and packaging concepts as well as responsible practices. The film 

manufacturer’s forthcoming appearance at this year’s FachPack trade show is therefore all about 

sustainability. Chief among the eye-catching highlights at will be a large “theme island” illustrating the 

Group’s sustainability roadmap. Key focus areas: recyclable packaging concepts for a wide range of 

industries, solutions for the circular economy, downgauging and material reduction, and high-performance 

films made from renewable resources. 

A trade show appearance with the wowfactor: 

In Nuremberg, SÜDPACK will 

demonstrate that sustainability – when 

planned holistically and implemented 

honestly – delivers immense benefits 

for people, the environment, and also 

the economy. In addition to optimizing 

its own carbon footprint in line with the 

goal of NET ZERO, a major focus of 

the film manufacturer’s sustainability 

strategy is the development of highperformance 

structures that optimally 

meet current requirements in terms 

of recyclability and material efficiency. 

The best example of this is SÜDPACK’s 

innovative Pure-Line product family, 

which in addition to recyclable monomaterials 

based on PP, now also 

includes solutions made of PE for 

diverse packaging concepts. 

Sustainable high-performance films for 

a wide range of applications 

requirements in the market at an early 

stage. As a result, we can now offer an 

attractive selection of highly efficient 

and recyclable solutions for a wide 

variety of food products. Currently, 

start-ups in the “new food” segment are 

especially interested in our flow packs. 

And for meat products like minced meat 

or alternative sources of protein, this 

concept is nothing short of a packaging 

revolution,” confirms Valeska Haux, 

Vice President Strategic Marketing at 

SÜDPACK. Despite their low material 

thickness, these structured materials 

based on Pure-Line films, which can be 

efficiently processed on horizontal and 

SÜDPACK expects its practical tubular 

bags to provide a powerful draw for the 

trade fair’s visitors. “We aligned our 

product range to meet the changing 


37

Events 

vertical flow pack lines, offer a degree of 

stability and product protection that is 

comparable to conventional packaging 

systems. Unlike tray packaging, 

material savings of up to 60 percent 

are possible, which also has a positive 

impact on CO 2 

emissions along the 

entire logistics chain. 

In addition, SÜDPACK will put the 

spotlight on the new Doypacks in its 

Pure-Line range. Like the flow packs, 

these products can be equipped with 

barriers and functional properties to 

meet the respective requirements. As a 

stand-out feature, the barrier composite 

material, which was previously based 

on aluminum, has been replaced by a 

recyclable mono-plastic solution made 

of polypropylene. This means that 

customers in this segment can now also 

benefit from an appealing and above all 

sustainable packaging concept – for 

example, for cured sausages and similar 

products – which meets the legislative 

requirements for recyclable packaging. 

Turning to the production of 

sustainable thermoformed packaging, 

SÜDPACK will present two compelling 

film concepts: Multifol PurePP and 

Multipeel PurePP, both of which 

are also characterized by a highly 

efficient use of materials as well as 

certified recyclability. For example, the 

packaging weight of a flexible packaging 

concept consisting of a Multifol PurePP 

flexible film as the bottom web and a 

peelable PP-based top web is only about 

55 percent compared to conventional 

tray packaging. 

If, on the other hand, the fair’s trade 

visitors are interested in film solutions 

made from renewable resources, 

they need venture no further than 

Hall 7, where SÜDPACK will present 

two attractive solutions at its stand – 

Ecocraft Skin and Ecocraft Shape. 

“We are closing loops” 

SÜDPACK closed its internal material 

loops years ago thanks to in-house 

compounding and regranulation 

processes. Plastic waste from film 

production is thus collected, sorted, and 

processed into high-quality compounds 

in modern plants for subsequent use in 

the manufacture of new products. 

A variety of products consisting of 

30 percent recycled content (based 

on mechanical recycling) are already 

available to customers. These solutions 

can be equipped with either a high or 

medium barrier as required – and are 

available as both conventional and 

recyclable solutions. 

At the same time, the Group is 

strongly committed to the further 

development and implementation of 

chemical recycling as an alternative, 

complementary recycling process in 

the market. SÜDPACK’s extensive 

investment in the promising 

CARBOLIQ process is aimed at creating 

a closed-loop, high-performance, 

industry-standard system for flexible 

and previously non-recyclable 

products. Besides the diverse range 

of input materials, CARBOLIQ offers 

competitive advantages in terms of 

energy efficiency and low emissions. 

The recovered oil is virgin-grade 

quality and can be used by the plastics 

industry in the same way as fossil fuels 

to produce a wide spectrum of plastic 

granulates. These granulates can in 

turn be processed to produce highperformance 

films for sophisticated 

packaging applications which are 

required above all in the food industry. 

An important building block in this 

context is the ISCC PLUS certification 

(International Sustainability and 

Carbon Certification). SÜDPACK was 

one of the first film manufacturers 

to successfully achieve this for all its 

German sites as early as the end of 

2021. Among other things, the company 

uses this certification to demonstrate 

the use of recycled materials – and has 

thus laid an important foundation for 

the ongoing development of processes 

and products that will continue to drive 

the transformation from a linear to a 

circular economy. 

SPQ also reduces the carbon 

footprint during package printing 

In addition, SÜDPACK will provide full 

details of its innovative and pioneering 

SPQ printing technology. Already 

honoured with the German Packaging 

Award in gold, this printing process 

reduces the use of ink and solvents to 

a minimum and sets new standards in 

flexo printing due to its small carbon 

footprint. At the SÜDPACK stand, 

visiting professionals will be able to 

verify the advantages of this novel 

technology, including its brilliant print 

quality, using a CO 2 

calculator and a 

sample book. 

Life cycle assessment – a new 

service from SÜDPACK 

To give its customers extra peace of mind 

when choosing sustainable packaging, 

the film manufacturer now also offers 

a life cycle assessment for suitable 

packaging concepts, if required. “Despite 

the fact that only one to three percent 

of harmful greenhouse gas emissions in 

Germany are linked to food packaging 

– every gram of packaging material that 

can be saved from the outset reduces the 

environmental impact of the packaging,” 

Says Valeska Haux. 

fmt 


Events 

Sappi Showcases its Packaging 

Mega-Trends Solutions 

Sappi at Fachpack, Nuremberg, Hall 9, Booth 260 

The FACHPACK in Nuremberg ranks among the most important packaging industry gatherings. Sappi will be 

presenting its latest products and solutions for functional paper packaging, flexible packaging papers, label 

papers, containerboard and paperboard. The company is clearly focusing its efforts on sustainable, recyclable 

and innovative solutions. Visitors to the fair will discover how to convey an even more high-impact brand 

image and which paper packaging options feature strong barrier properties while still protecting goods. 

• Widest range of barrier papers in 

the market for sustainable and 

recyclable packaging solutions 

• High-impact brand presence in 

corrugated board packaging thanks 

to Fusion Nature Plus in combination 

with Fusion Topliner 

• Parade Label Pro wet-glue label 

paper for an efficient operation and 

an excellent visual impression 

“Whether functional paper packaging, 

flexible packaging papers, label papers, 

containerboard or paperboard – at the 

FACHPACK, Sappi will be presenting 

its portfolio of solutions addressing the 

mega-trend of sustainable packaging 

solutions,” says Michael Bethge, Sales 

Director Speciality Papers of Sappi 

Europe. 

Innovation leader in functional 

papers 

Sappi’s ultimate goal as a specialist 

in barrier papers is to replace nonrecyclable 

aluminum and plastic multilayer 

laminates through the introduction 

of truly sustainable alternatives that 

meet all market requirements in terms 

of performance and recycling. Sappi 

is continuously expanding its portfolio 

of barrier papers and has become 

an innovation and market leader in 

functional papers with integrated 

barrier functionality and heat-sealable 

properties. At the show, Sappi will be 

showcasing several examples of food 

and non-food applications using these 

barrier papers. 

A smooth surface and a high 

degree of whiteness: Parade 

Label Pro 

Sappi will also be presenting its new, 

non-wet-strength wet-glue label 

paper Parade Label Pro – featuring 

Image credits: Sappi Europe 

samples from all over the world. This 

glossy, double-coated quality paper 

offers a remarkably smooth surface 

plus a high degree of whiteness. It’s 

suitable for numerous label and flexible 

packaging applications, such as labels 

for disposable bottles, food and nonfood 

containers as well as wrappers for 

a variety of products. It can be printed 

in offset, flexo and gravure, and finished 

with hot foil and blind embossing, for 

example. Parade Label Pro offers an 

efficient operation and an excellent 

visual impression. 

Compelling brand presentation 

that appeals to the senses 

“For manufacturers of branded goods, 

it is becoming increasingly important 

to convey brand values and product 

characteristics in a way that is 

emotionally appealing and that really 

sets the stage,” explains Luis Mata, 

Sales Director Packaging of Sappi 

Europe. At the FACHPACK, Sappi will 

also be presenting its containerboard 

products for corrugated board 

applications, which, with their brilliant 

color reproduction, enhance on-shelf 

product impact and ensure real brand 

differentiation. “The Fusion products 

result in corrugated board packaging 

that is a real eye-catcher and enable 

an excellent unboxing experience in 

the e-commerce sector,” says Mata. 

Made entirely of corrugated board, the 

solution consists of shipping packaging, 

product packaging and inlay. 

Sappi’s popular Algro Design 

paperboard portfolio also allows 

the design scope and leeway to 

communicate brand values in a an 

emotionally appealing way. Algro 

Design paperboards ensure excellent 

visual impact and provide a unique 

tactile character. 

“We are looking forward to welcoming 

visitors t 

fmt 


39

Events 

Ready to Take on Tomorrow’s Challenges 

Gerhard Schubert at Fachpack, Nuremberg Hall 1, Booth 219 

Sustainability, digitalization, e-commerce: the packaging industry is undergoing a great deal of change. The 

key topic at this year’s Fachpack show at the Nuremberg Exhibition Centre is “Transition in packaging”. 

On the journey towards 

sustainability: Mission Blue 

As a family-owned business, Schubert 

has always had the upcoming 

generations in mind. Sustainability is 

firmly anchored in the Crailsheim-based 

packaging manufacturer’s corporate 

culture. Very aware of the serious 

challenges facing the environment 

and our planet, Schubert has now 

defined four fields of action with its 

Mission Blue Sustainability Initiative, 

which defines specific measures to be 

implemented or advanced: sustainable 

corporate management, climateneutral 

production, environmentally 

friendly machines and services, and 

sustainable packaging. 

One of the objectives Schubert is 

pursuing with Mission Blue is to become 

a climate-neutral company. In addition 

to its in-house ambitions, Schubert 

is ideally positioned to support its 

customers with more sustainable 

production and is actively advancing 

future-proof packaging solutions – both 

with and for its customers. A key area, 

for example, is innovative packaging 

development that makes use of more 

environmentally friendly materials or 

resource-saving blanks. Schubert is 

laying the foundation for sustainable 

packaging with the flexibility and stateof-the-art 

robot technology featured in 

its packaging machines and lines. 

A flexible customer machine packs 

hamburgers into cardboard trays 

At the Fachpack show, Schubert will be 

showcasing how robotics are enabling 

more flexibility with a traypacker. The 

customer machine packs hamburgers, 

which are sealed in a transparent pack, 

into cardboard trays with separate lids. 

The machine can pack products into 

three different packaging variants from 

4-count to 16-count packaging. In the 

future, as many as 14 different packaging 

formats will be available. A variety of 

packing configurations can be created 

by flexibly combining single and multiple 

packs. Single trays can either be glued 

next to each other or stacked to create 

a double tray. A ‘completeness check’ 

also ensures that only complete trays 

filled with flawless products are sealed. 

As is now the case with every Schubert 

machine, the traypacker’s two F4 pick & 

place robots are also equipped with 3D 

printed format parts. The F4 picker tool 

for transferring the products as well as 

the lidding tools are each fitted with 3D 

printed parts, which the customer can 

call up as a print job via the PARTBOX 

streaming platform. 

fmt 

In Hall 1, at Stand 219, visitors will be able to experience the PARTBOX, the new 3D printer from Schubert Additive Solutions, live 

Photo: Gerhard Schubert GmbH 


Packaging 

Looking to the Future with Clean Design 

and Modularity 

HERMA at Fachpack, Nuremberg, Hall 5, Booth 280 

Enhanced flexibility, easier cleaning, 

more robust, simpler maintenance and 

more sustainable – with its clean design 

concept, HERMA is taking its proven 

modular principle to a whole new level. 

Users benefit in numerous ways from 

this latest design uplift. is showcasing 

the first machine to appear in the new 

clean design: the wrap-around labeler 

152C. A succession of further machines 

is to be given the clean design 

treatment in due course. The digital 

order processing associated with this 

development substantially shortens 

throughput times and gives rise to 

faster availability on the customer’s 

side. 

Clean design marks a significant 

departure from the machine concept 

that is now being phased out, both 

visually and from a functional 

perspective. Thanks to sealed drill holes, 

a minimum of gaps and slots, as well 

as cladding with rounded corners, the 

hygiene-driven design of the updated 

machines offers a high degree of 

protection against contamination and 

facilitates cleaning and maintenance. 

But clean design is more than that. 

The machine frame uses members 

from large-scale production that are 

shortened to the required lengths and 

Processes 

to know. 

Solutions 

to go. 

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This trade fair pairing is sure to be a winner! 

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for packaging, technology and processing 

41 

Key No. 102494

Packaging 

thus conserve resources. Machining 

is therefore minimized, which makes 

a telling contribution to sustainable 

manufacturing. Functional modules, 

such as the conveyor, labeling station 

and signal column, are attached 

exclusively to frame members. Another 

consequence of the clean design 

principle for HERMA machines is a 

uniform distance between the table 

frame and conveyor. “For our customers 

this further enhances and accelerates 

machine availability because, thanks 

to their overarching compatibility, the 

functional modules are universal and 

can be pre-assembled from stock. 

When service requests arise, these 

modules can also be exchanged or 

retrofitted more quickly. The machines 

are therefore highly future-proof and 

sustainable,” says HERMA Labeling 

Machines Development Chief Erik 

Bächle. 

A further implication of the clean 

design concept in many instances is 

a lower center of gravity. This change 

makes the HERMA labeling machines 

even more stable and robust – ideal 

for the rigours of everyday operation. 

In addition, the clean design machines 

can be picked up by lift trucks more 

easily and securely. “For HERMA, 

already an acknowledged pioneer 

of modular design in our industry, 

the development of a clean design 

principle represented a logical next 

step. It expresses our undertaking to 

customers as regards dependability, 

performance and innovation through 

a clear design vocabulary and wellconceived 

construction.” 

fmt 

Packaging Expertise in Top Form 

MULTIVAC at FachPack, Nuremberg, Hall 1, Booth 221 

Exhibiting over a total area of around 300 mm 2 in Nuremberg, MULTIVAC will be showing a representative 

cross section of its comprehensive range of products and services, as well as evidence of its accumulated 

expertise in complete lines. The central topics are: Efficient and sustainable packaging of food, medical and 

pharmaceutical products, as well as expert advice on all aspects of packaging, together with the company’s 

labelling, marking and inspection solutions, and finally automation and digitalization. Two new machine 

developments - a flowpacker and the innovative R3 thermoforming packaging machine - send a strong signal 

to the market. 

As one of the most important European 

trade exhibitions, FachPack is seen 

as a pointer and helping hand in 

the transformation process of the 

packaging industry. The focus this 

year therefore is on the aspects 

of sustainability, the closed-loop 

economy, and efficiency gains through 

automation. 

By placing the focus on these aspects 

at the exhibition, MULTIVAC is serving 

the current requirements of the market 

very directly. The highlights in the food 

sector include various line concepts, as 

well as a full wrap labeller with weigh 

price marking. 

Centrifuge line with the new W 

500 flowpacker for vegan burgers 

Among the exhibits for the meat 

industry and manufacturers of alternative 

proteins, there will be a spacesaving 

line for the automatic arranging, 

infeeding, packaging and labelling of 

vegan burgers on a cardboard tray in 

a practical and very material-efficient 

flowpack. While a centrifuge arranges 

the burgers into a single line on one 

transport conveyor, the cardboard 

trays are denested onto another 

conveyor running in parallel. As the next 

process stage, a handling module loads 

the burgers into the cardboard trays, 

which are then packed on the packaging 

machine under modified atmosphere. 

An inline labeller then applies a label 

from above to the packs. 

The universal W 500 flowpacker, which 

was shown for the first time at Anuga 

FoodTec 2022, and which features the 

proven MULTIVAC Hygienic Design, 

is the heart of the line. Designed for 

a wide range of products and rapid 

product change, this packaging solution 

is characterized in particular by its 

attractive price-to-performance ratio. 

The robust W 500 at Nuremberg will 

be integrated into an automated line, 

but it can also be used as a stand-alone 

solution. Its main features are maximum 

performance, precision, reliability and 

user-friendliness. Offering an output 

of up to 120 packs per minute or a film 

speed of up to 30 meters/min, this new 

development in the MULTIVAC product 

range is currently among the best 

performing box-motion flowpacking 

solutions on the market. 

Tray packaging line with paper 

pulp trays for fresh produce 

Are you looking for attractive, 

sustainable and state-of-the-art 

packaging of fresh products? 

MULTIVAC will show you how to do 

this on its compact and automatic 

TX 710 traysealer. A tray filled with 

fresh berries is placed on a transport 

conveyor, before being sealed in the 

traysealer and then labelled from 

above. The tray made of cellulose is 

a biologically degradable tray, which 

meets all the current requirements 

in terms of sustainability, and which 

can also be run without problems on 

standard machines. 

Thanks to its robust construction and 

innovative machine control featuring 

Flow Manager and Multi Sensor 

Control, the traysealer is capable of 

packing with maximum flexibility and 

consistent reliability - even at very high 

output in non-stop mode. A further 

guarantee of outstanding performance 

42 


. 

2/9/22 10:37 AM 

31377 

Packaging 

are the RFID-coded X-tools, which are 

the groundbreaking die concept of the 

MULTIVAC X-line. 

Thermoforming packaging line with 

portioning machine for automatically 

processing fresh meat and packaging in 

retail packs: The starting point for this 

line is a new and compact portioning 

machine from TVI, which was specially 

developed for the entry-level sector. 

The multifunctional GMS 400 portioning 

machine stands for the best portioning 

quality and optimum product yield - and 

at FachPack it will be processing fresh 

meat into very even steaks. 

The meat portions arrive at the new R3 

thermoforming packaging machine via a 

transport conveyor. This highly flexible 

model achieves a speed of twelve 

cycles per minute at its peak level, 

and can therefore reach the output of 

high-end slicer lines. The R3 can run 

not only conventional films, but also the 

latest types of sustainable packaging 

materials, such as for example the 

currently favored polypropylene (PP) or 

polyethylene-based mono structures, 

which it can run consistently and, 

above all else, without producing 

creases. In order to achieve this, the 

forming station of the machine has 

been equipped with a special type of 

allover heating, which heats recyclable 

films very evenly. In addition to this, 

the chain guides for the web advance 

can be adjusted individually, and they 

are also decoupled from all the forces 

of the machine processes. The result 

is that MULTIVAC achieves a constant 

web tension without any waves at the 

edge of the pack, and this ultimately 

gives the pack the ideal appearance. 

Carrier system for the controlled 

transportation, loading and buffering of 

syringes 

A high-performance vision system 

from MULTIVAC Marking & Inspection, 

which is integrated into this line, 

ensures that the packs are checked 

consistently for completeness. Even 

when operating at high throughput, 

the vision system checks, whether the 

individual products have been loaded 

correctly into the pack cavities. If this is 

not the case, the corresponding pack is 

ejected automatically. 

Full wrap labelling of a wide 

range of packs with the L 312 

MULTIVAC also expects a high level of 

interest from visitors in its new L 312 

conveyor belt labeller. This unit enables 

C labelling and D labelling at up to 120 

packs per minute to be performed 

automatically with weigh price marking 

in one process on the same machine. 

The robust labelling system, which 

is built to the MULTIVAC Hygienic 

Design, features a very precise level of 

calibrated weight measurement, and it 

can be used as a stand-alone solution or 

in automated lines. 

The weighing unit determines the 

weight of the pack very precisely and 

transfers the calculated product price 

to the labeller. An integrated thermal 

transfer printer is then used to print 

all the specifically defined information 

onto the label, such as for example 

weight, price, best-before date and even 

barcode. The label is then dispensed 

onto the top of the pack, before being 

wrapped accurately around the pack 

like a banderole. 

This solution meets the increasing 

demands of the market in terms of not 

only efficiency and performance but 

also sustainability. Full wrap labelling 

scores heavily, when compared with 

cardboard sleeves, thanks to its high 

level of material efficiency. Depending 

on the label material used, savings of 

up to 70 percent can be achieved on 

material costs. 

fmt 

4/22 

Vol. 36 • 

ISSN 0932-2744 

ns 

food 

essing 

thstands 

aining 

he ability 

duction 

ing 

olutions 

s. 

Come and see for yourself: 


The Global Leader in Food Cu ting Technology 

Set up a free test-cut of your product. 

www.urschel.com 

tered trademarks of Urschel Laboratories, Inc. U.S.A. 





Steam Peeling 


Perfectly 


Perfectly positioned. 

The international specialist magazines from Dr. Harnisch Publications 

You can now explore our newly designed website, with a 

find bonus news coverage, events, subscription and 

food clear Marketing focus on responsive & Technology design • August and easily 2022 usable applications. general information on all our magazines. Take a look 43at 

Alongside the free-to-use digital magazine editions, you will www.harnisch.com for all relevant content.

Events 

PPMA 2022 to Provide Platform for 

Innovation, Discovery, Demonstrations 

The PPMA TOTAL Show 2022, the 

UK’s largest processing and packaging 

machinery, robotics and industrial 

vision event, is returning to the 

NEC Birmingham this autumn, and 

will take place from 27th to 29th 

September. The three-day event will 

provide a platform for innovation and 

live demonstrations of production 

machinery, act as a central hub for 

networking, expert knowledge and 

information share as well as present 

a rich showground of discovery for 

visitors seeking new solutions to 

enhance business performance. 

Comprising over 350 exhibitor stands, 

representing 2,000 brands and 

incorporating major exhibition brands 

Pakex and Interphex, visitors will 

have unparalleled access to the most 

comprehensive collection of industryleading 

production machinery and 

smart manufacturing equipment all 

under one roof. Showcasing the 

very latest in production-efficient 

technology, robotic and vision 

systems combined with state-ofthe-art 

materials, containers and 

packaging design, the event caters 

for visitors from a wide range of 

sectors, including food and beverage, 

pharmaceutical, toiletries, building 

supplies, pet care, FMCG and contract 

packing. 

Visitors to the show will also benefit 

from a daily programme of educational 

and opinion-led presentations hosted 

at the onsite seminar theatre. Centred 

around the theme ‘The Future Of…’, 

the schedule of informative interactive 

discussions, debate, presentations 

and workshops will be delivered 

by respected industry experts who 

will share their knowledge, provide 

inspiration and offer their own insights 

into the future of the industry. 

PPMA Total Show 2022 will also play 

host to the PPMA Group Awards. 

Celebrating the best in machinery 

innovation, smart manufacturing and 

business acumen, the awards will 

be presented to winning and highly 

recommended companies during the 

final day of the show. 

Commenting on the forthcoming 

show, Richard Little, PPMA Show 

Director says, “We know our visitor 

audience wants to get close to the 

latest technologies – to touch and try, 

to discover new production-enhancing 

solutions and to speak one-to-one with 

product and applications experts from 

all aspects of production – and this is 

exactly what PPMA TOTAL delivers.” 

Richard Little continues, “We are 

immensely proud of PPMA Total 

Show’s long and successful history 

and the fact that this will be our 34th 

show clearly demonstrates we deliver 

a winning formula for both exhibitors 

and our visitor audience alike. This 

year’s event will be no exception, and 

I look forward to welcoming visitors 

when the show opens its doors again, 

walking the aisles, networking with 

peers and gaining inspiration from 

all the new technologies and live 

demonstrations on display.” 

PPMA Total Show 2022 is free to 

attend and visitor registration is 

now open. The PPMA Group of 

Associations comprises the Processing 

and Packaging Machinery Association 

(PPMA), British Automation & Robot 

Association (BARA) and UK Industrial 

Vision Association (UKIVA). Its mission 

is to actively help its 550-plus members 

through services, tools and initiatives 

to thrive in an increasingly competitive 

marketplace. 

fmt 


Events 

Key No. 102494 


45

Events 

ATS Set for Strong Presence at PPMA 

Total Show 

ATS at PPMA Total Show, Birmingham, Stand G74 

Advanced Tooling Systems Group 

(ATS), one of the UK’s leading 

engineering service providers to the 

packaging, automotive, aerospace, 

moulding and tooling industries, will 

be making its debut at this year’s 

PPMA TOTAL Show to showcase the 

wide variety of solutions available from 

the company’s specialist Packaging 

Machinery division. 

Distilled from more than 35 years of 

skills and expertise from the group, 

ATS Packaging Machinery designs 

and supplies packing equipment 

and complete packing lines for end 

markets including Food & Beverage, 

FMCG, Cosmetic, Pharmaceutical, 

Chemical and Automotive. 

ATS Packaging will be featuring four 

of its latest machines on the stand, 

demonstrating a range of highperformance 

lidding and capping 

solutions 

The new FBL-150 jar lidding machine 

provides a fast and efficient automatic 

placement and tightening of metal 

Twist-Off (TO) and Press-on, Twist- 

Off (PT) closures onto glass jars and 

bottles with a vacuum seal. It is ideal 

for a variety of products including 

mayonnaise, ketchup, cooking sauces, 

pickled vegetables, jams and honey, 

with speeds of up to 500 jars/min. 

The RSC40 from ATS’s Omega 

range is a high-speed rotary capping 

machine, which can be supplied with 

up to 10-heads and offers speeds of 

up to 240bpm. It can accommodate 

both traditional magnetic clutch and 

advanced servo-controlled tightening 

technologies. 

The Gemini LSC40 Linear Servo 

Capping machine is a revolutionary 

new style of machine which removes 

the need for expensive bottle changeparts 

and allows the machine to be 

mounted over an existing conveyor 

system and moved between 

production lines for maximum 

flexibility. Dependant on the number 

of capping heads and bottle handling 

system selected, production of up to 

80bpm is easily achievable. 

Also on show will be a model from 

ATS Packaging’s versatile range 

of bottle unscramblers that allow 

multiple container formats to be 

carefully sorted and orientated 

in a single machine system. The 

range has been designed and 

developed to provide an unrivalled 

combination of precision, quality 

and reliability. 

Group Managing Director, Adrian 

Gander, is looking forward to such 

a great opportunity to engage with 

new sectors at the PPMA Total Show: 

“During the last couple of testing 

years, ATS has taken the decision 

to continue investing in both our 

equipment and manufacturing 

capabilities, and this forward-thinking 

strategy is now paying off, both in 

profitability and exposure to exciting 

new sectors,” he commented. “ATS 

Packaging Machinery is at the 

forefront of driving our growth. We 

are really looking forward to meeting 

new potential clients and discussing 

innovative solutions at this important 

show.” 

fmt

Events 

Speed and Sustainability – Precision 

Robot Tray 

Brillopak at PPMA Show 2022, Birmingham Stand F30 

Endless sustainable materials and pack styles continue to appease the market and challenge automation 

simultaneously. Brillopak, a leading UK end-of-line retail case loading specialist, will debut the multi-material 

handling capabilities of its new high-speed Tray & Punnet PAKer. The machine automatically packs trays and 

punnets into retail cases neatly and is ready for any material trend – now and in the future. 

Designed to help companies keep pace 

with increasing output of modern food 

and beverage production lines, while 

also adapting and transitioning from 

plastic to cardboard punnet packaging, 

Brillopak’s Tray & Punnet PAKer is 

the result of three years research 

and development, extensive in-house 

expertise and deep domain expertise. 

The 150 punnets-per-minute machine 

combines specialist robotics with 

patented servo-driven end effectors 

and then deploys them in a pickand-place 

operation that seamlessly 

addresses many of the challenges 

companies face when automating this 

traditionally manual process. 

“As well as dealing with the pliability of 

the thin plastic punnets, customers 

have asked us to cater for cardboard 

variants too, both of which they 

want packed at speed and in neatly 

presented configurations,” explains 

Peter Newman, Technical Director at 

Brillopak. 

“Dealing with any of these features in 

isolation is hard enough,” Newman 

continues, “but when you’re 

challenged with addressing all of them, 

simultaneously, it becomes much 

more… interesting. Fortunately, we 

have some superb engineers here and 

we were more than up to the task.” 

To deliver greater speed, while still 

maintaining control of the pack, one 

robot accurately picks and places trays 

into a layer formation. A second robot 

then closes them up into an array 

dimension, before picking an entire 

layer of punnets that fits neatly into 

the receiving plastic/cardboard case. 

This whole-layer approach also 

addresses misalignment issues 

created by single-punnet pick and 

place and delivers a neat retailer-ready 

appearance. Different packaging 

materials are handled equally well 

on the same machine using tailored 

packaging recipes and packagespecific 

end effectors. In this way, 

packs with new, environmentally 

sound packaging, which can be a tight 

fit in a container, can still be handled 

consistently. 

“The primary driver behind the 

machine’s development was from 

our customers,” explains David Jahn, 

sales director at Brillopak. “We were 

regularly being told ‘I need a solution 

to overcome the struggle of constantly 

trying to find new operators’. 

Automation was always going to be the 

answer, but it needs to deliver far more 

than just the ability to replace line-side 

personnel. 

“In this market efficiency is everything,” 

he adds. “The prices are set by the 

supermarkets, so our customers have 

to find economies in all the steps 

prior to final delivery. This machine is 

more than capable of meeting current 

demands and deploys a technological 

solution that will enable users to 

support what they don’t know will 

happen tomorrow!” 

At the PPMA event, Brillopak will be 

showcasing an array of its end-effector 

technologies, developed to meet a 

wide range of customer needs and 

packaging issues. 

fmt 

The 150 punnets-per-minute machine combines specialist robotics with patented servo-driven end effectors and then deploys them in a pick-and-place 

operation 


47

Events 

Bottling Line Debut Demonstrates 

Benefits of Smart Technology 

Omron at PPMA Total Show, Birmingham, Stand B34 

A single demonstration line running on 

the Omron stand at this year’s PPMA 

Total Show will reveal how a dynamic 

manufacturing operation – in this case 

filling – can see dramatic efficiency 

and uptime improvements from the 

deployment of AI in at least two areas: 

intelligent machine control; and fault 

detection and remediation. 

AI at the edge 

Too many operations gather large 

amounts of often unusable data, which 

is stored in the cloud at plant level, and 

requires subsequent analysis before it 

can be acted upon. The first of Omron’s 

two areas of digital intelligence is 

focused at machine-level, through its 

Sysmac controller with edge-based 

AI. With filling handled by an i4 SCARA 

robot, the small bottling line will 

demonstrate how this technology can 

deliver real-time trend analysis and 

alerts on the fly. 

“The first step is to work in partnership 

with the customer to establish what 

data is being extracted from the 

line, cut out the ‘noise’ and focus on 

actionable data,” says Omron’s UK 

Marketing Manager Stuart Coulton. 

This live data-at-the-edge, combined 

with the controller’s adaptive 

intelligence, allows the system to 

flag up any anomalies. Depending 

on operational priorities, these 

could relate – for example - to fill 

level, visual defects or mechanical 

properties such as machine torque. 

Any deviation outside a defined 

window can be preset to trigger a 

visual alert, alarm or even – in the 

case of safety-critical variables – line 

shutdown. 

AR for troubleshooting 

During the many lockdowns and 

other restrictions of the past two and 

a half years, suppliers and users of 

equipment have often had to resort 

to remote digital troubleshooting. In 

the second area of applied AI to be 

demonstrated, Omron will show how 

it has recognized the strengths of this 

approach, and formalized them within 

an Advanced Services offering based 

on the use of augmented reality (AR). 

“Using AR glasses, in-house 

engineers can work with a remote 

expert to correct any machine 

malfunction they cannot diagnose 

or remedy themselves,” says 

Coulton. “Downtime – and 

especially unplanned downtime 

– has always been a bugbear for 

manufacturers. Omron’s solution 

helps to dramatically minimize 

that impact. Many businesses will 

also be conscious of the carbon 

footprint savings, as well as time 

efficiency, resulting from this use of 

technology.” 

The bottling line, debuting in the UK on 

the stand will offer visitors the chance 

to see Omron’s Advanced Services in 

action. 

fmt 

The demonstration will reveal how using AI, manufacturing operations can benefit from efficiency and uptime improvements. 


Events 

8-10 NOV 2022 

DUBAI WORLD TRADE CENTRE 

Leading the 

Future of Food 

Production 

1600 F&B manufacturers from over 60 countries, 

over the course of three days, are set to convene 

in Dubai to showcase the latest solutions in 

ingredients, processing, packaging, supply chain 

solutions and control and automation. 

Platinum Sponsor 

REGISTER TO VISIT 

gulfoodmanufacturing.com 

Key No. 103366 


5 EVENTS | 3 DAYS | 1 VENUE 

49

Events 

Chill out with Flow Wrapping Solutions 

for Fresh Food 

IMA Ilapak, PPMA, Birmingham, Stand D10 

A Delta 3000 flow wrapper with automatic infeed will take center stage on IMA ILAPAK’s stand, 

demonstrating how food producers can reduce their line-side labor requirement whilst reliably and efficiently 

producing hermetically sealed MAP packs from latest generation films. 

“Two of the topics on everyone’s lips are 

workforce shortages and sustainable 

packaging; the equipment we have on 

show illustrates how we can help our 

customers to address both challenges. 

Automating the infeed of the flow 

wrapper is a relatively simple step 

that eliminates the need for manual 

loading. It is a starting point and we 

are hoping that at PPMA it will also be 

a talking point for discussions about 

how we, as part of the IMA Group 

and FLX HUB, can work with our 

customers to implement labor-saving 

automation technologies at every 

stage of the packaging workflow,” said 

Tony McDonald, Sales and Marketing 

Director at ILAPAK UK. 

With its heavy duty, hygienic design, the 

Delta 3000 is fast becoming the flow 

wrapper of choice for the fast-growing 

chilled sector, where it is used to pack 

everything from sandwiches, pies and 

cheese portions to fresh fruit & veg, 

meat, poultry and fish. IMA ILAPAK 

is currently experiencing particularly 

high demand from producers of 

sandwiches and hand-held snacks 

thanks to the Delta 3000’s ability to 

accommodate complex laminates, 

paper films and recyclable PE and PP 

mono-films with its long dwell sealing 

technology. 

“The Delta 3000 has a long dwell 

sealing head which is capable of 

running films that a rotary sealing 

system simply cannot handle. Paper 

films are notoriously difficult to run 

on flow wrappers because of their 

structure - applying heat evenly and 

efficiently to achieve a hermetic 

seal is made difficult by the thermal 

insulating properties of the top paper 

layer. IMA ILAPAK has overcome this 

by deploying special geometry surface 

treated sealing jaws in conjunction with 

consolidated long dwell technology,” 

said Tony McDonald. 

The long dwell sealing jaws and special 

surface treatments developed by IMA 

ILAPAK also enable the Delta 3000 to 

run heat-sensitive mono-materials at 

high speeds. 

At the same time, the Delta 3000 meets 

the chilled food industry’s stringent 

hygiene requirements by enabling full 

wash down capability, even of the sealing 

elements. This has been achieved 

through full stainless steel execution, 

isolating the electrical cabinet from 

the main machine frame and smooth, 

sloping surfaces without recesses. fmt 

The Delta 3000 is fast becoming the flow wrapper of choice for the fast-growing chilled sector. 


Events 

The possibilities are endless with Ashworth’s Eye-Link Belts. These strong, durable 

belts can be designed and manufactured to satisfy the most demanding applications. 

• Consistent air flow provides uniform product drying 

• Positive drive belt for true tracking 

• Reduced belt thickness creates less interference in drying sections 

Key No. 101794 

Contact us today to let us help you move your business forward, 

Call +31 20 5813220 or visit us at ashworth.com/intl-food-marketing 


51

Packaging 

Perfectly Packaged Cheese – for Lasting 

Freshness and Premium Quality 

Using vacuum or a protective gas 

during the packaging process is one 

of today’s most common methods for 

hygienically packaging foodstuffs in 

portioned packaging that is attractive 

to consumers. Vacuum and protective 

gas both reduce the activity of oxygendependent 

microorganisms inside 

the packaging. This way, vacuumpackaged 

foodstuffs have a longer 

shelf life, even without preservatives. 

There are different types of vacuum 

packaging. When it comes to cheese, 

the type of vacuum packaging depends 

heavily on the specific type of cheese. 

Microorganisms generally play a key 

role during cheese production. But with 

packaged cheese, the aim is to avoid 

these microbes altogether, as they 

can spoil the cheese. Hard cheeses 

with low water (below 56 percent) 

tend to experience mold, while soft 

cheeses are more likely to be affected 

by bacteria. Some cheese varieties 

turn rancid from oxidation when the 

fats in the cheese come into contact 

with oxygen. So there is good evidence 

that using packaging to protect cheese 

from microorganisms is beneficial to 

achieve the longest possible shelf life 

without forfeiting taste, appearance or 

quality. This means that it is important 

to ensure that cheese is not exposed 

to normal ambient air in the packaging. 

Extending shelf life with vacuum 

packaging 

The ambient air and thus most of 

the oxygen is evacuated from the 

packaging itself in all types of vacuum 

packaging. This minimizes the activity 

of aerobic microbes in cheese and 

significantly extends the shelf life of 

packaged cheese. But there are other 

factors that also play a key role in how 

long the shelf life will be. In particular, 

the ingredients in the cheese and 

(image rights: www.iStock.com – ShotShare) 

Vacuum packaging cheese increases the shelf life without forfeiting taste, appearance or quality. 

the storage temperature influence 

the shelf life. For a hard cheese that 

contains little moisture, the shelf life 

can be extended from two to as much 

as ten weeks using vacuum packaging. 

A soft cheese has a normal shelf life of 

eight days in ambient air. Packaging 

under vacuum or with a protective 

gas can extend this period up to three 

weeks without impacting the quality. 

Along with the extended shelf life, 

vacuum packaging enjoys other 

advantages: 

• Foodstuffs do not suffer from 

changes in taste, smell, or look. 

• Protection from contact and 

contamination 

• Prevention of drying out 

• Excellent storage and presentation 

options 

There are various types of packaging 

that can be used for cheese. Depending 

52 


Packaging 

on the type of packaging, the cheese 

is either vacuum-packaged or the 

air-free packaging is flooded with a 

protective gas. This process replaces 

the atmosphere in the packaging 

with a gas or a gas mixture. The most 

common examples of this packaging 

process involve the use of plastic bags, 

prefabricated trays, or heat-sealed 

plastic foil. Next to choosing the most 

suitable type of packaging, the type of 

vacuum pump used is decisive for the 

quality of the packaging and thereby 

the shelf life of the cheese and the 

preservation of its quality. Each cheese 

and type of packaging requires an 

optimally adjusted vacuum level during 

the packaging process. The lower the 

ultimate pressure of a vacuum pump is, 

the more reliably the desired vacuum 

inside the packaging can be precisely 

set. Modern rotary vane vacuum pumps 

achieve an ultimate pressure of 0.1 

millibar, for example. This corresponds 

to one ten thousandth of the 

atmospheric air pressure at sea level. 

Air-tight seal for cheese 

Vacuum pumps evacuate the packaging 

chamber to the desired vacuum level. 

For cheese, this is usually 100 to 300 

millibar. Newly developed technologies 

make it possible to use vacuum to 

package cheese with enclosed air 

without deforming the cheese. The 

actual evacuation process – meaning 

the suctioning out of air from a 

packaging chamber with subsequent 

aeration and sealing – is essentially 

similar for all packaging types. The 

foodstuff goes into the packaging 

chamber in a bag or a prefabricated 

tray with a foil covering. The air is then 

suctioned out by a vacuum pump. This 

means that the oxygen in the air is also 

extracted from the packaging chamber 

and the packaging itself. When the 

desired vacuum has been achieved, the 

packaging parts are sealed together. 

The packaging chamber is now aerated 

to atmospheric pressure, thus pressing 

the packaging foil tightly against the 

packaged foodstuff. When using a 

protective gas, the packaging chamber 

is filled with a protective gas after the 

ambient air is evacuated. Instead of 

using air, the packaging chamber is 

aerated to atmospheric pressure with a 

protective gas, followed by sealing. 

(image rights: Busch Vacuum Solutions) 

Thermoforming packaging machine with an integrated R5 rotary vane vacuum pump from Busch. 

Protective gas allows cheese 

to continue maturing in the 

packaging 

Carbon dioxide (CO 2 

) and nitrogen 

(N 2 

) are often used as protective gas 

in cheese packaging. For hard cheese, 

only carbon dioxide is used to ensure 

the longest possible shelf life. For other 

types of cheese, the carbon dioxide 

amount goes down to between 20 and 

40 percent. The rest of the gas mixture 

usually consists of nitrogen. Using a 

protective gas for packaging provides 

the benefit of giving the cheese more 

space within the packaging chamber, 

allowing it to breathe and thus further 

mature, developing more taste. 

Individual cheese slices can also be 

removed more easily because they 

are not pressed together by the foil 

as they are when using pure vacuum 

packaging. 

The role of the vacuum pump in 

packaging 

Regardless of the type of packaging 

and the foodstuffs packaged, the 

vacuum pump always performs the 

same function: to extract the air from 

the packaging chamber. Since the 

beginning of vacuum packaging, this 

has been achieved using oil-lubricated 

rotary vane vacuum pumps. In 1963, 

Busch Vacuum Solutions introduced 

the first rotary vane vacuum pump to the 

market, developed especially for this 

application. This vacuum technology 

has been continuously developed over 

the years, such that R5 rotary vane 

vacuum pumps from Busch continue 

to offer state-of-the-art technology for 

vacuum packaging today. Beside their 

reliability and longevity, they are also 

characterized by a high water vapor 

tolerance. The water vapor tolerance of 

a vacuum pump has a direct influence 

on the quality of the packaged product. 

It indicates how much water vapor 

can be suctioned out of the packaging 

chamber along with the air to be 

extracted, without it condensating in 

the vacuum pump or having a negative 

effect on the pump-down time. All types 

of cheese have fairly high water content 

between 56 percent for hard cheeses 

and up to 80 percent in cream cheese. 

If a particular vacuum level is achieved 

during the evacuation process, the 

water on or in the cheese begins to 

evaporate and must additionally be 

suctioned out by the vacuum pump in 

the form of vapor. If a low-performance 

vacuum pump is used, it is unable to 

deal with this situation, and the pumpdown 

time could become significantly 

longer. In turn, the longer pump-down 

time can have a negative effect on 

product quality because moisture is 

extracted from the cheese. 

For this reason, it is essential to use a 

vacuum pump that has a sufficiently 

high pumping speed at low pressures to 

achieve the desired vacuum level before 

water evaporates or gases begin to 

escape from the cheese. Furthermore, 

a vacuum pump has to be designed in 

a way that, even when used in cooled 

spaces, an operating temperature 

can be reached that prevents water 

vapor from condensating inside the 

pump, which could have a negative 

effect on the performance and service 

life of the vacuum pump. The proper 

dimensioning of the vacuum pump and 

its integration into the control system 

requires a precise analysis of the 

packaging process. 

fmt 


Packaging 

Advanced RecyclingKey to Keeping 

Plastic out of the Environment 

Attribute to Philippe von Stauffenberg, founder and CEO of Greenback Recycling Technologies. 

Samuel Martinez 

As one of the most versatile polymer 

materials, plastic permeates every 

aspect of our daily lives, providing 

consumers with hygienic and costeffective 

packaging for a host of 

different products from detergents to 

food products. 

While its usefulness is undisputed, it 

is seen as a disruptive material that 

is, in part, responsible for the global 

environmental crisis. Plastic is a miracle 

and a menace. A problem of too much 

convenience. 

The world’s capacity to deal with the 

fast-rising supply of disposable plastic 

goods is overwhelmed. Its production 

has increased exponentially since its 

use became widespread in the 1950s. 

People were sold not only on plastics 

but also on the idea of disposability and, 

since then, just 9% of discarded plastic 

has been recycled. It underscores 

the need to think critically about the 

materials we use, and our waste 

management practices. 

After the Second World War, new plastic 

household products entered the market, 

fostering the growth of mass consumer 

society. Since then, companies have 

turned to plastic to create and package 

just about everything. 

Continuous plankton recorders (CPRs) 

first ensnared a plastic bag off the coast 

of Ireland in 1965. And it is astonishing 

to imagine that until 1980, almost all 

plastic waste was simply discarded. 

This decade also saw incineration as a 

method of waste management – with 

disastrous consequences for the 

environment. 

By the early 2000s, the amount of 

plastic waste generated had risen 

more in a single decade than it had in 

the previous 40 years. Those same 

properties that make plastics so useful 

also make them nearly impossible for 

nature to completely break down. 

Today, the world is waking up to the 

problem, and governments, industries 

and other stakeholders alike are 

starting to act, spurred on by the United 

Nations Sustainable Development 

Goals (SDGs), which were adopted by 

member nations in 2015. 

More recently, in January 2021, the EU 

introduced a plastic packaging levy on 

member states at a rate of €800/tonne 

- based on the amount of non-recycled 

plastic packaging waste produced in 

each state. As the UK is no longer a 

member of the EU, it introduced its 

plastic tax in April 2022 and decreed 

that irrespective of whether plastic 

packaging is being manufactured in the 

UK or imported into the country must 

comprise 30% recycled material, or a 

tax of £200 per tonne will be payable. 

No time to waste 

We have seen a lot of positive action, 

but the truth is that we all need to do 

more to turn off the tap on plastic 

pollution at the source. 

Plastic recycling is a complex system 

influenced by markets, pricing policies, 

and local regulations. It is a system we 

all are expected to participate in. As 

countries are moving towards creating 

circular economies, plastic recycling 

is viewed as one of the key aspects of 

reusing today’s resources for tomorrow 

and mechanical recycling is the most 

widely employed recycling process. 

It works on the principle of taking 

plastics such as PET, HDPE, PVC 

and LDPE, and putting the materials 

through processes such as sorting, 

washing, drying, grinding, regranulating 

and compounding to 

create pellets. These materials are 

then shipped to converters in various 

industries where they are transformed 

into raw materials for new plastic 

products including garbage bags, 

floors, hoses, non-food packaging and 

car parts. 

While mechanical recycling is 

successful, it cannot be applied to 

flexible and hard-to-recycle plastic 

packaging due to the multi-layers 

incorporated in these products. 

The solution here is advanced 

recycling, which can convert flexible 

packaging and hard-to-recycle plastic 

packaging waste into quality plastic 

feedstock for new plastic products, 

and more importantly for critical food 

applications. It also complements the 

work undertaken by the mechanical 

recycling industry. 

It is closer to the vision of recycling we 

all want to hold dear in our heads as 

we wash up baked bean cans and sort 

wine bottles from plastic milk cartons 

ready for collection: confirmation that 

as much of our waste as possible is 

collected, sorted and sold on. 

Advanced recycling is more flexible 

to the range of input waste materials 

that it can deal with, allowing for the 

creation of polymers that can be 

reformed and reused. It provides 

virgin-like materials derived from 

plastic waste that can be used 

time and again in new and highly 

demanding plastic applications, 

whereafter a chemical transformation 

process breaks down polymer chains 

back into constituent monomers that 

can be reused as plastic feedstock. 

Pyrolysis is one of the most exciting 

54 


Packaging 

processes used in advanced recycling 

today and spearheading this sector 

is a leading technology company, 

Greenback Recycling Technologies. 

Pyrolysis is the process of elevated 

temperature annealing in the absence 

of oxygen, causing the polymer to 

decompose into small fragments or 

even depolymerise. It is the method 

of choice for plastics that don’t easily 

depolymerise via chemolysis or cannot 

be mechanically recycled, such as 

for polymer blends and multilayer 

packaging, where separation is not 

possible. 

Further cementing its reputation as 

a technology leader is its partnership 

with specialist recycling technology 

firm Enval. This has resulted in the 

creation of a closed-loop system that 

can verify and recycle hard-to-recycle 

plastic packaging, including multimaterial 

compositions such as plastic 

plus aluminum – thereby turning postconsumer 

waste into quality recycled 

feedstock for the consumer-packaged 

goods sector. 

Opportunities for growth 

Enval has designed and developed a 

propriety microwave pyrolysis plant that 

heats post-consumer waste without 

oxygen. When a highly conductive 

substrate is exposed to this microwave 

field, it can reach temperatures of up 

to 600ºC in just a few minutes. As the 

shredded plastic waste floats onto 

a very hot fluidised bed, the energy 

absorbed from the microwaves is 

quickly and efficiently transferred to 

the plastic through conduction. 

During this process, the plastic 

element of the waste depolymerises 

into a mixture of hydrocarbons, which 

are then cooled down and separated 

into gas and oil. The resultant gas 

can be used to generate electricity 

to power the plant, creating a closedloop 

solution, while the oil is converted 

into Naphtha that can be used in 

creating plastic feedstock suitable for 

the manufacture of plastic packaging. 

Greenback can verify the provenance of 

these recycled materials, achieved via 

its eco2Veritas Circularity Platform. 

This is an agnostic system that can 

be implemented across different 

recycling systems and incorporates AI 

and IoT along with a private blockchain 

to track and trace plastic waste from 

landfill to quality recyclates. 

For this process to be transparent, 

it is critical to substantiate all 

environmental claims – this reassures 

legislators and customers that the 

recyclate used in new plastic products 

has the required amount of recycled 

plastic as required by law or by product 

specification, and the provenance of 

its origin. 

To tie all these requirements together, 

Greenback has invested in the 

blockchain infrastructure EOSIO 

from German-based ARXUM® which 

will ensure that all manufacturers 

have complete peace of mind when 

sourcing a sustainable and certified 

recyclate. EOSIO is an open-source 

platform for blockchain innovation 

and performance that creates secure, 

transparent, private blockchain 

networks for businesses. 

Powering the plastics circular 

economy 

The tide in Europe is turning as 

advanced recycling is becoming 

an accepted means of generating 

recycled materials suitable for 

food-contact applications. This is a 

positive move from 2008 when the 

European Union (EU) only accepted 

mechanically recycled plastic for 

food-contact packaging¹. 

Changes to the framework for postconsumer 

recycled plastics are 

currently being implemented by the 

European Commission, following 

the release of a draft act by the 

Commission in December 2021. This 

saw a simplification of processes 

around the development, certification, 

and use of recycled plastic in food 

contact materials. Public comment 

was sought during January of this year 

and the act should be released by the 

end of the first half of 2022². 

Until now, the EU decreed that postconsumer 

recycled plastics, when 

used as food contact materials, had 

to be recycled in accordance with 

Regulation (EC) 282/2008 (Food 

Contact Recycled Plastics) as amended 

(consolidated version of 26 October 

2015)³. This applied whether the new 

food contact material (FCM) contains 

100% post-consumer recycled material 

(PCR) or partial PCR.⁴ 

Regulation (EC) 282/2008 was 

originally established in 2008 with 

a primary focus on recycling PET. 

By updating the regulation, the 

Commission aims to include the 

recycling technologies that have 

been developed since 2008 and were 

not adequately regulated, as well as 

cover future recycling technology 

innovations. 

When the regulation is officially 

updated in the EU, advanced recycling 

can play a critical role in generating 

approved recycled plastic feedstock 

for new food-contact packaging. 

Post-consumer plastic waste in 

Europe is a valuable commodity. 

Greenback’s revolutionary approach 

to generating certified food contact 

recyclate offers a meaningful solution 

to creating new plastic products while 

limiting harm to the environment. 

Thirty years ago, people could be 

considered excused for thinking that 

they would not be affected by plastic. 

Nowadays it is clear that plastic is 

everywhere; from the water we drink 

to the air we breathe. By investing in 

and implementing advanced recycling 

technologies at scale in Europe, we 

can increase resource efficiency and 

help to close the loop in the transition 

to a circular economy for plastics. 

References 

1 https://www.efsa.europa.eu/en/topics/topic/ 

plastics-and-plastic-recycling 

2 https://ec.europa.eu/info/law/better-regulation/have-your-say/initiatives/12013-Food-safety-recycled-plastic-in-food-packaging-updatedrules-_en 

3 https://eur-lex.europa.eu/legal-content/en/ 

ALL/?uri=CELEX%3A32008R0282 

4 https://www.sgs.com/en/news/2022/01/foodcontact-materials-and-the-use-of-recycledplastics-in-a-circular-economy 


Events 

Emballage Paris Reinvents Itself: “Lead 

the Revolution”! 

With a new positioning, a new signature, a new location and new content, ALL4PACK Emballage Paris is 

leading its revolution! 

As the reference and indispensable end-of-year trade event (from 21 to 24 November 2022 - Paris Nord 

Villepinte), ALL4PACK Emballage Paris has today positioned itself as the leading international exhibition for 

all sustainable packaging and intralogistics solutions, covering the entire production line, including machines. 

It aims to be a source of inspiration to support all the players in the sector in the face of current and future 

challenges, by decoding regulations and highlighting the most responsible innovations. 

A new positioning supported by 

an entire ecosystem 

Depletion of non-renewable resources, 

limited recyclability, greenhouse gas 

emissions: packaging is faceing many 

challenges and must reinvent itself. 

ALL4PACK Emballage Paris invites 

its exhibitors and visitors to lead this 

change and to participate in this shift 

towards more sustainable innovative 

solutions. Expected by a majority 

of players, this transformation is 

supported and accompanied by an 

entire ecosystem. 

Therefore, to reflect this constantly 

evolving landscape and better identify 

the current expectations of the 

packaging user markets, ALL4PACK 

Emballage Paris has set up a Pack 

Expert Committee. This committee is 

composed of professionals from some 

of the largest important international 

groups in their sectors (CHAMPAGNE 

PIPER-HEIDSIECK, COCA COLA, 

CITEO, DECATHLON, GROUPE BEL, 

LÉA NATURE, L’ORÉAL, PROCTER & 

GAMBLE). In addition, the exhibition 

also draws on the support of numerous 

partners, both historic and recent, such as 

CONSEIL NATIONAL DE L’EMBALLAGE, 

GEPPIA, SECIMEP, PÔLE EMBALLAGE 

BOIS, ELIPSO, NVC... 

A new positioning approved by 

exhibitors 

As a generalist international exhibition, 

ALL4PACK Emballage Paris provides 

a comprehensive offering (Packaging, 

Processing, Printing, Intralogistics) 

including all packaging and machinery 

solutions for all industries. To date, 

1,300 exhibitors are expected, including 

approximately 50% from outside 

France. In fact, 86% of the stand space 

is already booked. Many leading firms 

such as ATLANTA STRETCH, AUER, 

BFR SYSTEMS, DOMINO, FILPACK, 

FRANPACK, FROMM, G.MONDINI, 

GETRA, GOGLIO, ISHIDA, KRONES, 

MARCHESINI, MARKEM-IMAJE, 

MOM, NEWTEC BAG PALLETIZING, 

ROBOPAC, SEW, SHOELLER 

ALLIBERT, SIDEL, SONCINI, TOSA, 

ULMA, UNISTA... have confirmed their 

attendance. 

A new location for an easier visit 

Another new development is that the 

2022 edition of ALL4PACK Emballage 

Paris will be held in halls 4 and 5A of 

Paris Nord Villepinte exhibition centre. 

PRESS RELEASE Paris, 25 April 2022 

This new location, which is more 

compact and features two truly 

adjoining halls, will enable a better 

distribution of the show’s sectors 

(Packaging and containers for all 

markets/Raw materials, consumables 

– Multi-industry process and packing 

machines / Marking, coding – Handling/ 

secondary and tertiary packaging 

and shipping machines – Printing, 

packaging, converting, labels). 

It will make for a smoother visit for the 

expected 66,000 visitors (including 

35% from outside France) and will 

spread footfall more evenly thanks to 

special feature zones situated in each 

zone. 

Rich content to decode trends and 

innovation 

Resolutely focussing on solutions for 

the future and on innovation, this new 

edition of ALL4PACK Emballage Paris 

will offer rich content and an array of 

special features and highlights: 

• The Objective Zero Impact forum, a 

unique hybrid event which aspires 

to be a platform for exchange and a 

think tank, will bring together actors 

of sustainable change. The startups 

present will propose innovative 

and agile solutions for packaging 

and maintenance: new materials, 

reusable and connected containers, 

robot programming tool... 

• The ALL4PACK Innovations area 

will be the showcase for the 2022 

Innovation Awards, a competition 

for which entries will open in early 


Events 

May. Inspiring, forward-looking and 

creative, this space will decipher 

trends and allow visitors to discover, 

through the competition winners, 

the latest innovations in the 

sectors covered by the exhibition. 

In 2018, more than 300 products 

were submitted to the competition 

and 46 innovations were selected 

by the jury members, specialists 

in packaging and intralogistics 

(journalists, experts and designers). 

The ALL4PACK Innovations area 

will also present the winners of 

other competitions representing 

international and European 

trends: L’Oscar de l’Emballage, 

SIAL Innovation, De Gouden Noot, 

Emballé 5.0... 

• The ALL4PACK Live Content area 

will offer a rich and comprehensive 

programme of talks and round tables 

over the 4 days of the exhibition, 

addressing the major issues of the 

sector: environmental, technological 

and also societal, with the new habits 

of both French and international 

consumers. These lectures will 

give attendees an opportunity to 

better understand, analyse and 

decipher trends, future solutions, 

regulations and new standards. 

All talks will be free of charge, open 

to everyone and translated live 

(French/English). 

fmt 

SEPTEMBER 2022 


Munich, Germany 

drinktec 

Let`s meet at 

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 

Let`s meet at 

NOVEMBER 2022 

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 


Paris, France 

Let`s meet at 

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 



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 


Erbil, Iraq 

food + bev tec 

Let`s meet at 

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 

OCTOBER 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 

DECEMBER 2022 

6-8 December 

Paris, France 

Let`s meet at 

Food ingredients Europe 

Informa Markets 

PO Box 12740, de Entree 73, 

Toren A, 1100 AS Amsterdam Zuid Oost, The Netherlands 

Tel.: +31-20-409 9544 • Fax: +31-20-363 2616 

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 


57

Last Page 

Advertiser’s Index • August 2022 

Key No. Page Company Location 

101794 43 Ashworth Bros., Inc. Winchester, PA, USA 

102489 Cover 1 AZO GmbH & Co. Osterburken, Germany 

103366 51 Dubai World Trade Centre Dubai, United Arab Emirate 

101574 Cover 2 Endress+Hauser Group Services Reinach, Switzerland 

102158 5 fairtrade GmbH & Co. KG Heidelberg, Germany 

102249 9 Gerhard Schubert GmbH Crailsheim, Germany 

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

103367 15 Informa Markets B.V. Amsterdam, The Netherlands 

103007 21 Kohlhoff Hygienetechnik GmbH Unna, Germany 

101214 25 NETZSCH Pumpen & Systeme Waldkraiburg, Germany 

103224 53 NürnbergMesse GmbH Nürnberg, Germany 

103029 17 Nutriswiss AG Lyss, Switzerland 

102494 47 PPMA Ltd. Wallington, Great Britain 

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

101675 29 Schaaf Technologie GmbH Bad Camberg, Germany 

102229 digital edition STASSKOL GmbH Staßfurt, Germany 

102480 digital edition TOMRA Sorting NV Leuven, Belgium 

101181 Cover 4 URSCHEL Chesterton, IN, USA 

101822 23 WENGER Manufacturing, Inc. Sabetha, KS, USA 

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

if something should be not quite right. 

IMPRESSUM FMT 

ISSN 0932-2744 

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Tel: +49-911-2018-215 

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PREVIEW • OCTOBER 2022 

Functional Foods 

Meat Processing 

Aseptic Packaging 

… and lots more 


The Global Leader in Food Cutting Technology 

ademarks of Urschel Laboratories, Inc. U.S.A. 

2/9/22 10:37 AM 


Vol. 36 • 31377 

ISSN 0932-2744 

4/22 

t 

ions 

tary food 

rocessing 

withstands 

intaining 

h the ability 

roduction 

s. 

tting 

solutions 

ns. 

+49 (0)911 2018-100 

or mail us to: food@harnisch.com 






Issue 4/2022 

Steam Peeling 


Perfectly 


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food Marketing - Technology 4/2022

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