food Marketing - Technology 6/2022
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6/22
Vol. 36 • 31377
ISSN 0932-2744
Cover: New Approach to
Personalized Nutrition
Apple Pectin in
Confectionery
Pumping Curds & Whey
for Cheese
Robot Technology in
FMCG Packaging
sing
zdruck-Begrenzungsventil
Differential pressure limiting valve
Spalttopfausführungen:
E metallisch / nicht-metallisch
E einschalig / doppelschalig
Containment shell executions:
E metallic / non-metallic
E single / double shell
WANGEN_PuK_Titelseite_216x182.indd 1 24.01.2022 15:23:40
WANGEN_PuK_Titelseite_216x182.indd 1 24.01.2022 15:24:33
GREEN EFFICIENT TECHNOLOGIES
The independent media platform for
energy supply, efficiency enhancement and
alternative energy sources and storage
W PUMP
PROZESSTECHNIK & KOMPONENTEN
PROCESS TECHNOLOGY & COMPONENTS
PROCESS TECHNOLOGY & COMPONENTS 2022
Water Wastewater Environmental Technology
Energy Oil Gas Hydrogen
Automotive PROZESSTECHNIK Shipbuilding Heavy Industry & KOMPONENTEN 2022
Chemistry Pharmaceutics Biotechnology
Food and Beverage Industry
Wasser Abwasser Umwelttechnik
Energie Öl Gas Wasserstoff
Fahrzeugbau Schiffbau Schwerindustrie
Chemie Pharma Biotechnik
Lebensmittel- und Getränkeindustrie
Sustainable opportunities in process
technology
Circular economy in the industrial
production process
2022
2022
The hygienic solution
WANGEN VarioTwin NG
Hygienisch fördern
Independent magazine for Pumps, Compressors and Process Components
WANGEN VarioTwin NG
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Unabhängiges Fachmagazin für Pumpen, Kompressoren und prozesstechnische Komponenten
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Topics H 2
, Synthetic Fuels, Water,
Solar & Photovoltaics, Wind Power,
Bioenergy, Geothermal Energy, Battery
Technology, System Integration and
other alternative options
Dr. Harnisch Verlags GmbH · Eschenstr. 25 · 90441 Nuremberg · Tel.: +49 (0) 911 - 2018 0 · info@harnisch.com · www.harnisch.com
Editorial
Taking time to communicate
I’ve been thinking a lot about
communication recently. Partly, this
is because I am often so bad at it
myself. My thoughts and ideas often
bounce around inside my head so
much, that I think colleagues and
family must already have seen them,
which makes my expectations of
them surface in the wrong place.
This leads to misunderstanding and
frustration. The only true solution
is to bring things from my head out
into the open, either by talking them
through with the respective person
or by writing them down. This means
taking time.
Communication has changed a lot in
the past twenty years, arguably not
always for the best. The Internet has
brought a lot of new information and
made research easier, but there is
still a need to evaluate what we find.
We need to trust those providing the
data and be aware that some things
may still not be confirmed. We need
to take time to verify.
The advent of the Digital Age has
also made things easier. We are
more flexible than we have ever
been before. We can work at home,
in the hotel, train, plane and even in
the office. We can choose to check
our emails any time we want. The
downside is that we sometimes
don’t know when to stop. We need
to manage our own expectations
and those of our business partners,
management and colleagues.
Many forms of communication are
unclear, sometimes deliberately
so. To this I count meat alternatives,
like plant burgers, vegan steaks
or just meat-free sausages. Nonalcoholic
beer probably also fits
into this category. Is this marketing,
misinformation or misrepresentation?
I’m sure somebody could take the
time to find alternative names.
In the publishing branch, news
is also getting faster. We have
published print magazines for over
100 years, but for the past few we
have followed the demand for digital
issues, newsletters and banner items.
It is interesting to note from the last
exhibitions, that there is still a desire
for printed copies. News lasts longer
when it is kept on your desk or in the
company’s library. A daily newsletter
has to catch your eye immediately or
it will be swished away; the next one
will be there before you know it.
Ian Healey
Editor-in-Chief
QR-codes are a digital invention
I am still not sure about. They
are everywhere and offer fast
information. At the same exhibitions
it was almost impossible to get in
without a QR code and mobile phone.
I was scanned more times than I
remember, but whether the final
quality is better? The real advantage
of the personal contact is in taking
time, sitting down with a coffee
and talking to people. Face to face
contact is the best way to avoid
misunderstandings and to show your
partner how valuable they are.
Photo: GS
Cheers
If you like it – subscribe!
food Marketing & Technology • December 2022
3
food Marketing & Technology • December 2022
International Magazine March 2022 ISSN 2628-5851
Technology & Marketing
1/22
Contents
Subscribe now…
Ingredients: Insect Proteins, More Sustainable BARF, Pet Nutrition, Plant-Based Food
Processing: Healthy Kibbles, Hygienic Cooking, Modular and Flexible Solutions
Packaging: Recyclable Packaging and Bags, Inline Tray Sealer
Marketing: Vet's Corner, Pet Food Competence Network, Anuga FoodTec, IFFA, Interzoo
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.
food Marketing & Technology December 2022
1 Editorial
42 Impressum
Ingredients
6 Real-life Scientific Study Demonstrates a Personalized
Nutrition Approach
8 Beverages Get Juicy
11 Versatile and Functional Mineral Solutions
12 Enriched Gummies: Highly Flexible Apple Pectin for
More Tolerance
14 FMCG Gurus: Top Ten Trends in 2023
15 MIAVIT Food with a New Logo
Processing
16 Industrial Machines for Artisanal Family Butchers
21 Scraped Surface Heat Exchanger Helps Reduce
Energy Costs and Emissions
22 Precise Results: New Analytical Instrument Unites 3
Measuring Tasks in 1 Instrument
24 Independent, Artisan Cheesemaker Reduces Energy
Costs, Optimize Operations and Ensure Product
Integrity
28 Giacovelli Goes for Cutting-Edge Electronics for its
Premium Cherries
32 Building a Robust Food Safety Testing Program Using
Single Cloud-Based SaaS Solution
Packaging
34 Vetipak Enjoys the Sweet Taste of Success Thanks
to Robotics
36 A Perfect Product Created with Passion Ankerkraut
Puts its Trust in Label Specialist
38 Green Layer IBC and PE Drums: Quality and Safety
with a High Recyclate Content
Technology & Marketing
www.harnisch.com
Departments
39 Events
40 FILTECH 2023
tting Technology
9/6/22 3:14 PM
Vol. 36 • 31377
ISSN 0932-2744
nitary
s.
simple
ndard
eeding
ne.
your product.
.urschel.com
Cover: New Approach to
Personalized Nutrition
Apple Pectin in
Confectionery
Pumping Curds & Whey
for Cheese
6/22
Robot Technology in
FMCG Packaging
Cover:
A recently published study demonstrates
that BENEO ingredients
support a personalized nutrition
approach. Conducted under reallife
conditions the study further
confirms the health advantages
of the slow-release carbohydrate
PalatinoseTM and the prebiotic fiber
Orafti®Synergy1. The results show
an improvement in blood glucose
control and benefits to gut microbiota
through a significant increase in
bifidobacteria.
Our Cover Story starts on page 6.
Photo: BENEO / shutterstock/sdecoret
Ingredients: Apple Pectin
The demand for sugar-reduced or sugar-free confectionery
is increasing along with consumers’ awareness of nutrition.
However, the production of such confectionery can be very
challenging. Many trials are often necessary to figure out the
influence on texture and storage stability. Apple pectin can
be used excellently in combination with functional additives
and sugar reduction. Read the full story on page 10
Processing: Energy Reduction
A leading UK cheesemaker needed a new pump to transfer
the curds and whey across the facility. It was all about the
technology and the safety. The solution was even better than
expected: „It has made our operation better. If we were to
damage the curds and whey, we would lose some of the solids,
so we have to be gentle with the pumping.“ See the case
study on page 24
Packaging: Robotic Success
With changing consumer needs and increasing labor scarcity,
robotics technologies are often a welcome addition. Product
life cycles are getting shorter, and manufacturers are looking
for more flexibility. A leading contract manufacturer Vetipak
has responded to these challenges with an innovative automation
solution that combines the strengths of people and
technology. Find out more on page 34
food Marketing & Technology • February 2016
Key No. 102163
Cover Story
Real-life Scientific Study Demonstrates
the Need for a Personalized Nutrition
Approach
A recently published study i conducted
by Perfood GmbH, Germany, in
collaboration with the University of
Lübeck, Germany, demonstrates
that BENEO ingredients support
a personalized nutrition approach.
BENEO’s first citizen science study
conducted under real-life conditions
further confirms the health benefits of
BENEO’s slow-release carbohydrate
Palatinose TM and the prebiotic fiber
Orafti®Synergy1 ii . The results show
that both ingredients improve blood
glucose control and that the latter also
beneficially modulates gut microbiota
through a significant increase in
beneficial bifidobacteria.
This is the first study of its kind to
investigate the effects of a BENEO
diet combining Palatinose TM and
Orafti®Synergy1 in healthy adults in
a real-life situation using the citizen
science approach. Instead of controlled
conditions where all participants eat
and drink in a strict and well-controlled
manner during the trial, participants
in this study consumed BENEO’s
ingredients in addition to their normal
diet. The effects observed were robust
even in such a very heterogenous
population and not overruled by the
habitual diet and usual lifestyle.
Two dietary interventions were included
in the study, targeting the support of
blood glucose management, as well as
the gut microbiota by increasing the
beneficial bacteria (Bifidobacteria). The
participants took part in a test phase
over 14 days during which, in addition
to the habitual diets, over three days
they consumed drinks with either 30 g
sucrose or 30 g Palatinose TM twice a day
(for breakfast and lunch together with
the habitual meal). Orafti®Synergy1
(10g/d) was added to their usual dinner
for 11 days. Continuous blood glucose
monitoring (CGM) was applied to
evaluate the blood glucose response
throughout, with stool samples
collected at the beginning and end of
the test phase and analysed using a gut
microbiome RNA sequencing technique
to measure the compositional changes
of the gut microbiota.
The findings highlight the added value
of BENEO’s ingredients for everyday
life through various applications. When
added to the individual diet, beneficial
effects that were previously shown in
controlled clinical studies could also
be demonstrated in an habitual diet
situation. In comparison to sucrose,
Palatinose TM showed a lower blood
glucose response, a lower and more
balanced blood glucose profile for the
day, plus a slow release and sustained
glucose supply. The positive effects
of Orafti®Synergy1 supplementation
were also demonstrated in this reallife
situation through a significant
increase in beneficial bifidobacteria
and a significant decrease in glycaemic
variability over time. The decrease in
glycaemic variability over time was
irrespective of the carbohydrate
consumed and therefore is a beneficial
effect that can be regarded as
synergistic to the Palatinose TM related
effects on blood glucose management.
These latest findings demonstrate
that the combination of Palatinose TM
and Orafti®Synergy1, independently
6
food Marketing & Technology • December 2022
Cover Story
of each other, supports blood glucose
management for improved metabolic
health. Therefore, incorporating these
functional ingredients as part of a healthy
diet can improve the diet quality, also in
the context of personalized nutrition,
and contribute to overall better health.
Anke Sentko, Vice President Regulatory
Affairs & Nutrition Communication at
BENEO comments, “For the first time,
the health benefits of our ingredients
that have already been proven in numerous
clinical studies under controlled
circumstances, are now confirmed
in complex real-life situations. These
recent study results show that food
choices matter and demonstrate
how functional ingredients can help
to support health. The study design
also demonstrates that both BENEO’s
Palatinose TM and Orafti®Synergy1
deliver health benefits in the context
of personalized nutrition by addressing
individual dietary needs, a diet approach
that is appreciated by more and more
consumers when it comes to topics such
as weight management and ensuring a
healthy body and mind.
“Furthermore, the demonstration
of the synergetic effect of the
two ingredients related to the
decrease in glycaemic variability
over time was particularly exciting
for us: it finally confirms that
microbiota composition and blood
sugar management are closely
interrelated. Therefore BENEO’s
functional ingredients Palatinose TM
and Orafti®Synergy1 offer a holistic
approach.”
fmt
i Kordowski A, Künstner A, Schweitzer L, Theis S,
Schröder T, Busch H, Sina C, Smollich M (2022)
PalatinoseTM (Isomaltulose) and Prebiotic
Inulin-Type Fructans Have Beneficial Effects
on Glycemic Response and Gut Microbiota
Composition in Healthy Volunteers - A Real-
Life, Retrospective Study of a Cohort That
Participated in a Digital Nutrition Program.
Frontiers in Nutrition 9. DOI: 10.3389/
fnut.2022.829933, published 07 March 2022.
Link: https://www.frontiersin.org/article/10.3389/
fnut.2022.829933
ii Orafti®Synergy1 is an oligofructose inulin
combination containing shorter chain inulin
(oligofructose DP < 10) and longer chain inulin
(inulin DP ≥ 10) in an approximate 50:50 ratio ±
10% each. Beneo Orafti, Tienen, Belgium
Come and see for yourself:
www.harnisch.com
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You can now explore our newly designed website, with a
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Alongside the free-to-use digital magazine editions, you will
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Our publications include:
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food Marketing & Technology • December 2022
7
Ingredients
Beverages Get Juicy
by Donna Berry
A lot has changed in the juice beverage
business in the past 25 years, much out
of necessity. The category needed a
makeover to stay competitive and keep
consumers drinking juice, as many
learned to think of fruit and vegetable
extractions as concentrated sources of
empty-calorie sugars.
Today juices are being used in
combination with other fluids
and better-for-you ingredients to
improve their nutritional value. Many
emphasize their sourcing while others
promote the juicing process. In some
instances, the juice serves as a flavor
or sweetening ingredient to a different
base beverage. It’s even getting
boozed up.
Molson Coors Beverage Company, for
example, is expanding its Vizzy Hard
Seltzer portfolio with the introduction
of Vizzy Mimosa Hard Seltzer. Inspired
by the mimosa cocktail, the hard seltzer
is made with real orange juice, mimosainspired
flavors and antioxidant vitamin
C from the acerola fruit. The new
product is available in four different
flavors: Peach Orange, Pineapple
Orange, Pomegranate Orange and
Strawberry Orange.
Fruit juice helps “naturally” sweeten
caffeinated beverages, such as
Starbucks Refreshers, where the
caffeine comes from green coffee
extract. There’s also MTN DEW
KICKSTART from PepsiCo, which is a
fusion of Mountain Dew soda, real fruit
juice and a kick of caffeine. Both lines
have been around for almost a decade,
with flavors coming and going. It’s all
about switching up the juice component.
Some of the trendy offerings in the
KICKSTART line now include Blood
Orange, Blueberry Pomegranate and
Watermelon.
Watermelon juice has been gaining
traction among health aficionados
for its high antioxidant (lycopene)
and electrolyte (potassium) content.
In the U.S., Frey Farms—one of the
largest processors of watermelon
juice in the country--is responding
to growing interest in watermelon
juice through a major expansion to its
cold-pressed processing center. It will
yield 6,000 gallons of cold-pressed,
unpasteurized watermelon juice per
day. Each watermelon undergoes a
proprietary process that uses minimal
processing techniques to cold extract
the juice and chill it to near freezing
within minutes. This innovative process
helps to maintain superior flavor while
retaining its natural color, as well as
nutrients. In addition to the original
watermelon juice, the company now
offers a watermelon juice and coconut
water blend, with more concepts in the
works.
Cold-press processing is a key to many
of the newer 100% juice products
entering the marketplace. The more
traditional method of extracting liquid
from fruits and vegetables is centrifugal
juicing. This is where fast-spinning
blades expel the juices, as compared to
the slow pulverizer with hydraulic press
used in cold-pressed technology. Most
of the bottled juice brands driving sales
in the category fall into the category of
cold pressed, with many of these juices
further undergoing high-pressure
processing (HPP) in order to obtain
about a 30-day refrigerated shelf life.
The HPP technology uses very high
pressure and no heat to kill potentially
harmful microorganisms to ensure a
safe and good-tasting product.
Consumer interest in cold-pressed juice
is fueled by research showing that this
type of juicing preserves the integrity of
8 food Marketing & Technology • December 2022
Ingredients
vitamins, minerals and enzymes. This
is because the blades encountered
in centrifugal juicing generate heat
and circulate air, both of which have
a deleterious effect on nutrients.
With cold-pressed processing, these
elements are negligible.
Kayco Beyond is debuting Wonder
Lemon, a first-of-its-kind, 100% organic
cold-pressed juice with zero added
sugar. Lemon juice, the primary fruit in
the beverages, is rich in vitamins A and
C, as well as calcium, potassium and
beta-carotene, positioning lemon as
being helpful for immunity, fatigue, and
mood. The drink comes in three flavors:
Lemon Basil Jalapeño, Lemon Ginger
and Lemon Mint, each made with only
five to six ingredients, with less than
110 calories per bottle and made up
of 100% natural fruits and vegetables
and no added sugar, artificial flavors,
preservatives, additives or artificial
coloring.
new soft drink that is truly delicious,”
he said.
Each of Gunna’s drinks are named after
the location of the inspiration behind
each recipe. Sundowner, for example,
is inspired by lemon, lime and bitters,
a concoction widely enjoyed across
Australia. Turtle Juice is inspired by a
specific mango daiquiri cocktail enjoyed
in St. Lucia.
“Turtle Juice is packed with sweet
mangos, a zesty twist of lime and a hint
of coconut,” said Prowting. “Adding a
new dimension to traditional mango
drinks, we’ve incorporated the sourness
of lime to cut through the sweet mangos
and a hint of coconut to add a tropical
complexity without overpowering it.”
Garden of Flavor markets a range of
cold-pressed juices. The brand’s newest
offering is Pear Reishi Energy Elixir,
which includes two superfoods: Lion’s
Mane and Chaga mushrooms. Both are
known to support brain health, promote
better sleep and help the body adapt to
stress. These superfoods, along with
reishi, another mushroom, get blended
with ingredients like organic pear juice,
lemon juice, guayusa and probiotic
cultures to help support mental clarity
and energy levels even further.
Adding probiotics to juices is not new,
but really only in the past few years
have consumers caught on that not just
milk and yogurt can be a carrier of these
beneficial live and active bacteria. Juice
can, too.
PepsiCo has been doing it the past few
years under its Naked Juice brand, which
also includes a line of cold-pressed
juices. The brand’s newest offerings are
two vegan smoothies: Orange Vanilla
Crème and Key Lime. They combine
almond milk with fruit juices and are
sweetened with monkfruit.
“Lemon has been a popular drink flavor
forever, but most people don’t realize
how much benefit lemons actually
provide,” said Laura Morris, associate
marketing director at Kayco Brands.
“Unlike many other fruits, a lot of people
don’t want to just bite into a tart, sour
lemon, so they just squeeze it into some
water, losing a lot of the great flavor.
That’s why we created Wonder Lemon,
to give our customers those incredible
health benefits while maintaining the
full, delicious flavor of the lemon.”
Gunna Craft Soft Drinks uses real
lemon juice concentrate, along with
other fruits juices, to make its craft
lemonades. Two of the company’s
newest offerings are Sundowner Lime
Lemonade and Turtle Juice Tropical
Lemonade.
When co-founder Chris Prowting
was asked to describe the flavor
development process in three words,
he went with “exciting, fruity and tiring.”
The process involves refining the flavors
from an idea to an excellent drink.
“Having new ideas and inspiration is
relatively easy, but the fun (and hard
work) is in finding the right type and
combinations of flavors to create a
food Marketing & Technology • December 2022
9
Ingredients
Evive, makers of the blender-less
smoothie, is rolling out three “Super
Functional” offerings. Each superfoodpacked,
certified organic and vegan
smoothie is offered in frozen cubes.
Simply pop into a bottle, add water,
juice or plant-based milk and shake.
“Energy” is a combination of raspberry,
blackberry and mint that helps boost
energy without any caffeine thanks
to the addition of panax ginseng, goji
berries, medium chain triglyceride oil,
pitaya powder and moringa. Banana,
mango and beet round out the
energizing effects.
“Zen” has a calming lavender hue and
boasts the subtly sweet flavors of
blueberry, peach, vanilla and lavender.
Light and creamy on the palate, the
drink is packed with superfoods
that support mindfulness, including
ashwagandha, vanilla bean, flaxseed
and wild blueberries. Zen also includes
banana, edamame and avocado, which
amplify the calming effects.
“Immunity” combines cherry, orange,
elderberry and hibiscus into a potent
brew packed with 17 vitamins and
minerals. It also carries superfoods
with key nutrients for immunity,
including camu camu, sea buckthorn
and rosehip; and antioxidant-rich fruits
and vegetables, such as strawberries,
carrots and red bell peppers.
Immunity is a key attraction with many
of today’s juices. Old Orchard Brands
now offers Old Orchard’s Immune
Health Blends, which are 100% fruit
juice fortified with vitamins A, B6, C
and E, along with zinc.
Less sugar also increases a juice’s
market appeal. Uncle Matt’s Organic
is rolling out Matt50 Orange Juice
Beverage. It contains half the sugar
and calories as regular orange juice and
is boosted with vitamin C for immunity,
plus prebiotics and probiotics for gut
health and immune support.
“You can now have your juice and drink
it too with just 50 calories per serving,”
said Susan McLean, vice president of
marketing and innovation. “Sweetened
with organic stevia, Matt50 delivers on
taste and nutrition.”
Another fruit gaining attraction postpandemic
is the Montmorency tart
cherry, which is grown largely in the
U.S. and Canada. These cherries are
abundant in anthocyanins, the natural
flavonoid compounds that contribute
to the ruby-red color and distinctive
sour-sweet taste. The fruit has become
the source of more than 50 studies
supporting varied health and wellness
qualities. It’s most well-recognized
benefit is as an anti-inflammatory
agent. It has been shown to assist with
general pain relief, reducing muscle
soreness after exercise and easing
arthritic or gout pain.
Through the presence of melatonin, a
human sleep regulating hormone, tart
cherries have also gained notoriety
as a natural sleep aid. In addition, as a
concentrated source of vitamin C, tart
cherries serve as a natural immune
system regulator.
FruitHaven’s Super Fruit Juice blends
Montmorency cherries with sweet
cherries, pomegranate, cranberries,
blueberries and currants. With
no added sweeteners, the juice is
described as helping an energy boost
for increased mental and physical
strength.
Dole Packaged Foods has entered the
tropical juice category with beverages
with benefits. New Dole Fruitify Glow
combines pineapple and mango juice
with turmeric. Dole Fruitify Energize
is pineapple juice with green tea
extract and Dole Fruitify Replenish is
pineapple juice and coconut water.
Longtime juice category player Ocean
Spray has been busy keeping cranberry
relevant to consumers. New Frutas
Frescas is a line of light beverages
containing fewer calories and sugar
than leading juice drinks. Available
in three flavor offerings rooted in
the cranberry--Cranberry Pineapple
Passion Fruit, Cranberry Lemon
Raspberry and Cranberry Raspberry
Pear--Frutas Frescas are made with
real fruit juice, no artificial sweeteners
and boosted with vitamin C. In addition,
Ocean Spray has introduced two
new flavors of 100% Juice: Cranberry
Elderberry and Cranberry Watermelon.
Graasi Barley Water is a new concept
designed to satisfy consumer cravings
for more hydration, immunity and overall
wellness. The line of ready-to-drink
organic waters has organic barley grass
juice powder as a key ingredient. It comes
from the tender young grass grown from
barley seed. Barley grass is harvested at
the peak of its chlorophyll, protein and
vitamin concentration, before the grass
produces any grain. In addition to the
wellness benefits provided from barley
grass juice powder (fiber, vitamins and
antioxidants), each bottle contains
vitamin C, D and zinc. It comes in three
flavors: Citrus Mint, Cucumber Lime and
Lemongrass Ginger.
“When developing a new line of
functional waters, we focused on unique
ingredients that would promote overall
wellness and self-care,” said Chris
LaCorata, founder of Graasi. “Barley
water has been consumed by cultures
around the world for thousands of
years as a general wellness drink. We’re
bringing it back and making it better
with organic ingredients and immunityboosting
vitamins and minerals.”
Speaking of hydration, pickle juice is
now getting bottled for its benefits.
Pickle juice is loaded with electrolytes in
the form of sodium (from the brine), as
well as some potassium and magnesium,
making it a natural way to rehydrate
after exercise. Pickle juice also contains
probiotics from the natural fermentation
that turns cucumbers into pickles.
Mt. Olive has been offering its pickle
juice in 2-ounce shot-style bottles for a
few years. The company recently rolled
out a 64-ounce jug for extra thirsty
people.
As consumers learn the benefits of
whole food nutrition, and prioritize
health and wellness, expect to see more
innovations in the fruit and vegetable
juice space.
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.
10 food Marketing & Technology • December 2022
Ingredients
Versatile and Functional Mineral
Solutions
Natural ingredients with added health and processing benefits
Omya, a global producer of mineral
ingredients, recently showcased
natural solutions that boost health
benefits and nutritional values, while
improving processability. For powder
handling, Omyafood® 120 and Omya
Calcipur® are two new non-nano flow
aids that offer superb anticaking
functionalities. The highly porous
Omyafood® 120 perfectly supports
food powders and intermediates with
its high moisture binding capacity,
while the very fine Omya Calcipur®
particles can reduce mechanical
interlocking in powdered products
and also act as white pigment in
various formulations.
Market demand for powders in
convenience foods, drinks, sports
nutrition and nutraceuticals
continues to rise, as does the desire
for safe, natural and clean label
ingredients. Processing powders is
challenging because they cake easily
due to temperature or moisture. This
results in a loss of product quality
and higher energy demand. Highly
porous and non-nano Omyafood®
120 particles counteract these issues
thanks to their strong absorption
and moisture-binding capabilities.
Their advanced porous structure
also means reduced mechanical
interlocking. The low-dust ingredients
not only enhance flow but also allow
for improved storage and product
quality throughout the supply chain,
resulting in better performance for
the end-user. At the show, freshly
prepared hot chocolate drinks and
wafers will demonstrate the ease
of use and versatility of all Omya
solutions. Furthermore, delicious
chocolate lentils will demonstrate
the performance of the company’s
white pigment solution in the finest
marble grades.
Also new is Omyanutra® 300 DC
and Omyanutra® 300 Flash, two
innovative excipients for overcoming
processing challenges related to
dietary supplements. Both allow for
free-flowing, directly compressible
blends and provide better
compactability at low compression
forces compared to benchmark
excipients such as lactose and
microcrystalline cellulose. In
addition, the minerals enable
fast disintegration thanks to their
particles’ porous structure which
supports the safe carrying and release
of active ingredients. As it contains a
superdisintegrant, Omyanutra® 300
Flash is a perfect all-in-one solution
for tablet manufacturers. It delivers
fast disintegration in orally and
fast-dissolving tablets (ODTs/FDTs)
regardless of the hardness of the
solid dosage form.
Matching the company’s own
innovations, the holistic distribution
portfolio now includes a new range
of apple fiber, oat fiber blend and
cocoa fiber – all-natural, clean
label ingredients without chemical
treatment or E numbers. By
increasing the healthy fiber content
of the formulation, the micronized
powders allow a health or nutrition
claim to be made for the final product.
Moreover, the ingredients serve as
binders, colorants and anti-caking
agents, and therefore support a
smooth production process.
Further specialities such as yeast
protein and extracts, vitamins and
natural colorant powders are suitable
for natural and vegan clean label
applications. Used in conjunction
with the company’s own high-quality
calcium minerals, these open up
endless possibilities for easy to
process, all-round solutions. fmt
food Marketing & Technology • December 2022
11
Ingredients
Enriched Gummies: Highly Flexible Apple
Pectin for More Tolerance
A newly developed apple pectin
provides a simple solution in the
production of enriched confectionery
that is suitable for numerous functional
ingredients. An additional buffer is not
required. Only the pH value of the
recipe concerned must be adjusted
using the quantity of edible acid.
To manufacture vegan fruit gummies
with pectin, a sweet mass is cooked,
poured into moulds and then cooled
until it gelatinizes in just a couple of
minutes. The advantages of pectin
compared with other hydrocolloids
include its low boiling viscosity and
fast gelification. This is combined
with easy manufacturability and high
efficiency. If the sweets are to be
enriched with functional ingredients,
they can be added to the hot mass
during the cooking process before
gelification. The choice and options
for these ingredients are seemingly
limitless: minerals, vitamins, fiber,
plant extract, cider vinegar and
much more. The problem: Acids and
minerals in particular can interact
with pectin and thus impact the
gelification.
New pectin with significantly
increased tolerance
Confectionery pectins supplied
by Herbstreith & Fox are already
famous for their high tolerance to
recipe parameters. With their latest
12 food Marketing & Technology • December 2022
Ingredients
creation, Pectin Classic AS 519, H&F
is again exceeding this benchmark.
By selecting special apple pectins,
they have managed to significantly
increase tolerance towards cations.
The additional multifunctional, strong
buffer system makes the newly
developed apple pectin extremely
tolerant towards minerals, acids,
vitamins and plant extracts. The
pectin texture is smooth and can be
conveniently and quickly made into
a firm or gum-like chewable sweet. It
can even be used to make sugar-free
gum confectionery, as the new H&F
pectin is sugar-free.
Classic AS 519 pectin
• Flexible apple pectin
• Multifunctional buffer system
• Very tolerant towards functional
ingredients
• No additional buffer necessary
• Versatile use
• Slow gelification
• Excellent castability
• Sugar-free
fmt
Apple pectin: The optimal
solution for sugar-reduced
confectionery
The demand for sugar-reduced
or sugar-free confectionery is
increasing along with consumers’
awareness of nutrition.
However, the production of
such confectionery can be very
challenging. Many trials are
often necessary to figure out the
influence on texture and storage
stability.
Herbstreith & Fox offers solutions
that meet these challenges with
its versatile and flexible pectins,
such as the already buffered and
slow-gelling apple pectins. Pectin
Classic AS 519 gels reliably
with sugar substitutes such as
maltitol syrup, xylitol, isomalt,
erythritol, polydextrose, maltitol,
sorbitol, inulin and allulose. In
addition, apple pectin can be
used excellently in combination
with functional additives and
sugar reduction.
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
food Marketing & Technology • December 2022
13
Ingredients
FMCG Gurus: Top Ten Trends in 2023
by Mike Hughes
For the third year in a row, consumers
will enter the New Year in a high state
of uncertainty. This time it is not worry
over the course of the pandemic, but
the economic downturn and rising cost
of living that people are facing. This
result in consumers wanting to continue
to seek out products that satisfy
various needs, while at the same time,
engaging in recessionary shopping
habits and being more attentive to
value. The key implication of this is that
consumers will be reluctant to give up
products that they deem essential and
small luxuries but at the same time,
must be more mindful of spend. FMCG
Gurus has launched its Top Ten
Trends for 2023, highlighting
opportunities to
enhance perceptions
of value.
The first trend for 2023 is Inflationary
Driven and focuses on how consumers
are looking to make their money go
further without sacrificing their need
states, such as becoming less brand
loyal and shopping around, being
more resourceful, and looking to
save money on certain products to
spend more elsewhere. It must be
remembered that few households
have adequate savings, meaning
any deterioration in the economy,
financial well-being, or job security
will hit many people hard and fast,
meaning brands must be seen to
be as responsive as possible. While
consumers accept some form of
compromise over the next twelve
months, value will be more important
than the cheapest price when seeking
out products.
As in previous years, health and
wellness has shaped a number of
trends, as consumers continue to take
a proactive and holistic approach to
well-being. The first health-orientated
trend is Fuel my Mood which describes
how consumers will place greater
emphasis on happiness, emotional
wellness, and energy levels,
especially as they realize
the impact that fatigue
can have on longterm
wellness.
Another trend
related to
health is
Finding
14 food Marketing & Technology • December 2022
Ingredients
Balance which emphasizes how
consumers will look to step back from
daily pressures and re-evaluate what
is important to them, prioritizing their
health, self-educating themselves
about wellness issues, and doing their
best to ensure they are not overawed
by daily pressures and stresses.
Proactive Profiles highlights how
consumers are continuing to take a
long-term approach to wellness and
stay fit and active until as late in life
as possible. Linked to this, consumers
are also recognizing the link between
digestive health and immunity, a trend
that will continue to become more
prevalent as awareness of the gut
microbiome grows. Finally, for health
and wellness, Technolution looks at
how technology will be seen as the
way forward for offering new forms of
innovation in the market, ranging from
personalized products to fermentation
and fortification, to cultivated products.
However, consumers do have other
priorities beyond health and wellness,
and in an era of austerity, more
emphasis will be placed on brands
reassuring people that they have their
best interests at heart and are putting
maximum care and attention into the
formulation of products. The Eagle
Eyes trend looks at how consumers are
being more attentive to information
as they continue to demonstrate
elements of risk aversion, meaning
authenticity and transparency are
crucial, with brands expected to
provide the story behind the products
that they have made. Concerns will
continue to exist around the state of
the environment, and the Blue Planet
trend showcases how people expect
brands to take a holistic and proactive
approach to sustainable practice
along the whole of the supply chain,
especially as people make changes to
their diets and lifestyles to behave in a
more environmentally friendly manner.
This is something that creates new
opportunities around technology, with
the Age of Innovation highlighting how
consumers expect brands to be as
resourceful as possible, avoid waste,
develop new farming practices that
are natural, and address issues such
as food waste and carbon emissions.
Self-expression is something that
is also synonymous with value, and
the Inclusive Era trend shows that
consumers want products that mirror
their attitudes and outlook on life,
irrespective of whether the individual
wants to actively challenge societal
norms, or whether they feel that
society is changing at too fast a rate.
Finally, Taste Temptation looks at
how consumers will continue to seek
out small indulgences for reward and
escapism purposes, especially as they
reduce spending on big-ticket items,
and hedonistic products positioned
either nostalgia or experimentation
will appeal to those who seek out small
moments of indulgence.
Irrespective of the trend being
targeted, at a time when reduced
financial confidence means that brand
loyalty will likely decline, it is crucial
to ensure maximum transparency
when targeting a trend and reassuring
consumers that products align with
their need states.
fmt
The Author
Mike Hughes is Head of Research and
Insight at FMCG Gurus
MIAVIT Food with a New Logo
MIAVIT Food GmbH launched its first
very own logo this week. The logo picks
up the colors of the vitamins contained
in the premixes. MIAVIT Food relies on
the know-how of its employees and the
reliability of the raw material suppliers
in order to establish long-term
relationships with customers.
Since 2004 MIAVIT GmbH in Essen
(Oldb.) produce premixes for the
food industry. As a result of the fastgrowing
market, MIAVIT Food GmbH
was founded in 2010 as a fully-fledged
subsidiary of the MIAVIT Group. “But
now, the time has come for us to
raise our profile over the next few
years, internationalise and access
new markets,” says current Managing
Director Jan Westerkamp. “For us to do
this, it is important that customers see
us as a reliable partner for customised
premixes in the food industry right from
the start.” And we would like to achieve
this in future with the MIAVIT Food logo
featuring the different vitamin colors.
The logo should reflect the individuality
of the premixes that are produced from
a wide variety of vitamins. But despite
all this, the new logo can be derived
from the logo of the parent company.
The logo shows the traditional idea of
the family business and also reflects
the modernity of the company.
MIAVIT Food already offers premixes
as powder and liquid for a wide range
of applications in the food industry
and has recently started producing
gelling agent premixes. Vitamin, energy
and mineral mixtures form the core
business. MIAVIT Food enables shortterm
implementation of customer
projects through a qualified support
of the development process and a
customer-oriented way of thinking.
The customised premixes are the main
priority at all times.
fmt
jan-westerkamp
food Marketing & Technology • December 2022
15
Processing
Industrial Machines for Artisanal Family
Butchers
VCM 360 and MWW 160 from K+G Wetter
Is artisanal craftsmanship in the
butcher’s shop reconcilable with
the use of industrial machines? The
Lowis butcher’s shop in the town of
Setterich-Baesweiler thinks so! In the
rural area of the Aachen city district,
master butcher Hans Lowis and his
son Niklas, together with eleven
employees, produce liver sausage,
ham sausage (Schinkenwurst) and
many other traditional specialities
just as they did in the first Lowis shop
founded in 1955 – but now supported
by machines that are also used by
industrial companies.
VCM 360 and MWW 160
Vacuum cutters and angle grinders are
delivered by K+G Wetter in Biedenkopf.
These two companies share a long
history. Hans Lowis took over the
business from his parents in 1988 and
was one of the first customers of meat
processing machine manufacturer K+G
Wetter, which itself was established in
1990. “We started with a small 65-liter
bowl cutter and a 130-millimetre angle
grinder,” says Hans Lowis, who has
since handed butchery down to his
son Niklas. “That bowl cutter was in
service for 17 years. We then expanded
to 120, 200 and now 360 liters.” Since
May 2022, the VCM 360 Hygienic
Secure and the MWW 160 mixer angle
grinder have been performing reliably
in the butchery. The Lowis family has
constructed a new building on an
industrial estate – with high-tech hiding
behind a modern wooden façade.
The new machines have been standing
in the new factory building since spring.
Now, early in this late autumn morning,
several batches of the popular
Christmas liver sausage have already
been chopped – a truly gourmet
variety that contains cream and other
fine ingredients according to the family
recipe. “Liver sausage is our absolute
best seller,” explains Niklas Lowis,
who sells products made by the family
business via two regional branches.
Together with a wholesale partner, he
also sells nationwide through food
retailers and to the Benelux region.
Optimized cooking system for better
quality and lower energy consumption
When it comes to the sausage meat
used for the liver sausage, the
optimised cooking system of the K+G
Wetter cutters comes to the fore: The
cutter bowl is a completely enclosed,
double-walled system. Hans Lowis
is fully convinced of the advantages
this offers for his speciality butchery
product: “There is less deposition
of the sausage meat and lower
caramelization in the bowl. This has
made our liver sausage even better. In
the past, product deposits forming on
the cooking bowl made intermediate
cleaning of the bowl common after
every ten batches approximately.
Today, practically nothing remains in
the bowl cutter after unloading. This
is clearly due to the double-walled
bowl. Previously, the bowl was heated
far less evenly via steam nozzles.
Now the steam is evenly distributed
in the intermediate space.” “On top
of this comes the machine’s design:
We have achieved an extremely low
vibration level thanks to the cast iron
machine base and can bring the bowl
and blade very close together,” adds
Heiko Schneider, Area Sales Manager
at K+G Wetter. “Talking to customers
has taught me that product becoming
baked on is a bigger problem when the
bowl/blade spacing is greater. These
are issues that you might not associate
with product quality at first glance, but
they have a massive impact.” Product
Undesired components such as bone splinters
or pieces of sinew are automatically and reliably
removed during the grinding process and
ejected to the side. Simultaneously, the working
area in front of the machine remains free –
giving the sorting device of K+G Wetter grinders
decisive advantages.
The Lowis butcher’s shop was founded in 1955. In the new building, artisanal specialities are produced
behind the modern wooden façade using high-tech machines.
Photos: K+G Wetter
16 food Marketing & Technology • December 2022
Processing
quality that delights customers
also benefits from sophisticated
technology.
A further advantage: Whereas the
entire vacuum vessel area used to heat
up during the cooking process, now
only the small space between the cutter
bowl walls is heated, thereby saving
time and energy. The issue of energy is
huge. Niklas Lowis has prepared some
figures: “The machine has one-and-ahalf
times the capacity of the VCM 200,
but its peak current load has actually
been reduced. If you add to this the
fact that we could already produce 400
kilogrammes of Mettwurst sausage
meat in the 360-liter bowl without
anything overflowing, the machine’s
economical consumption of precious
energy resources becomes even
clearer.” “This is only possible thanks
to the raised bowl rim and special bowl
geometry,” explains Heiko Schneider.
But Niklas Lowis also occasionally
uses the VCM 360 for smaller special
production batches. “I also make 40
kilogrammes of stuffing mix in the
cutter. So it’s also possible to make
small quantities with it, the product is
well processed and it makes financial
sense.” It was therefore unnecessary
for the Lowis butcher’s shop to
purchase a separate small bowl cutter
for such tasks.
Grinder and bowl cutter hygiene
and quality
Meanwhile, in the bright and airy
production area, Lowis employee
Moris Porkert cleans the cutter for
processing the next batch. A further
regional specialty, Rheinische
Schinkenwurst (Rhineland ham
sausage), is also on the production
schedule. Fleischwurst or Lyoner is the
name of the fine boiled sausage found
in other regions of Germany. Thanks
to the innovations offered by K+G
Wetter’s Hygienic Secure range, Lowis’
employees spend significantly less
time on the absolute hygienic cleaning
of the bowl cutter. “I am absolutely
convinced of the benefits of Hygienic
Secure,” says Niklas Lowis. “It wasn’t
even on my radar when I was shopping
for a machine, but it’s phenomenally
easy to clean and really good – for
The VCM 360 “Hygienic Secure” is convenient to operate and saves time and energy during
processing and cleaning. “It’s the perfect machine,” comments master butcher Niklas Lowis.
example, because you can remove the
knife cover strips. In our experience,
Hygienic Secure consistently saves us
20 per cent in terms of cleaning time!”
The meat for the Schinkenwurst
initially passes through the MWW 160
mixer angle grinder, which took its
place in Lowis’ premises at the same
time as the industrial bowl cutter. “The
MWW 130 we had before had started
to show its age and couldn’t cope
with the increased demands we were
placing on it,” says Hans Lowis. The
master butcher also places particular
importance on the Easy Access
feature. “The design with a door in the
grinder’s hopper was indispensable for
us when we bought the new machine.
We would have really regretted not
having it, because it’s so ingenious to
use – it’s right at the top in a class of its
own. No other grinder offers such ease
of access.” Despite its industrial size,
practical experience shows that all
Lowis employees are able to operate
the machine perfectly and remove and
refit the mixing paddle and meat worm
very easily, quickly and effortlessly
during cleaning.
Of course, the Lowis butchery produces
minced meat using the grinder – “The
cutting pattern has become even
The design of the VCM 360 allows the bowl volume to be utilised optimally – to produce large, topquality
batches without losses caused by overflowing.
food Marketing & Technology • December 2022
17
Processing
clearer”, Niklas Lowis is pleased to say
– and minces meat before cutting: “We
don’t put anything in the cutter that
hasn’t first been ground”. This is due
to the sorting device, which reliably
removes unwanted components in
the meat, such as sinews and bone
splinters. “We already have the sorting
device in our third machine from K+G
Wetter. It was always fantastic, but
has been greatly improved thanks
to various technical innovations and
especially by the new sorting knife.”
Lowis also finds the lateral unloading
of the sorted material a convincing
feature. “There’s nothing to obstruct
the cutting set housing which allows it
to be cleaned easily and quickly.”
Thanks to the stick mixing shaft, the
butchery also processes frozen
material using the MWW 160: “Our cold
store operates at -4 degrees (Celsius).
This delivers slightly frozen blocks
which we chop and mince perfectly
using the mincer and special mixing
shaft,” reports Niklas Lowis.
Moreover, the MWW 160 from K+G
Wetter also offers sophisticated
solutions in terms of hygiene – for
example, the rinsing chamber, which
allows the area behind the meat
worm, feeder worm and mixing paddle
seals to be simply rinsed from the
outside on a daily basis: Even if tiny
particles penetrate these seals as a
result of the grinding pressure, they
cannot form deposits which provide
a breeding ground for germs. “The
rinsing chamber is so good that
it’s completely unobtrusive in daily
operations,” smiles Hans Lowis. “We
just rinse it through and that’s it.”
Disassembling the worms and mixing
shafts for cleaning is also extremely
easy thanks to the easy-access door
in the grinder’s hopper and the quickrelease
fasteners. “You have access to
all parts of the machine and it’s always
sparkling clean,” says senior boss
Lowis.
The Lowis butcher’s shop relies on the MWW 160 (front) and the VCM 360 from K+G Wetter. These
efficient production machines save the company time and money – and deliver enhanced quality.
minced meat into the cutter bowl.
Gradually, more ingredients are added
– spices, salt, ice, more meat. Niklas
Lowis starts each work step by hand.
“Two-four?” he calls out to his father in
between – it’s about the right speed
for the next production step. Lowis
senior signals his agreement – he has
all the recipes along with quantities,
ingredients and work processes in his
head. So sausage production at Lowis
is still real artisanal craftsmanship, even
using the large industrial bowl cutter.
After just a few minutes, the sausage
meat is ready and Niklas Lowis ejects it
with the unloader into the waiting meat
trolleys. A few months ago the cutter
would still have been in the middle of
production, but now it is already ready
for the next batch. “Our experience
shows that the time saving is around
40 per cent. It was previously ten
minutes, now it’s six – that’s already an
insane gain from an economic point of
view.” Another advantage: “Like many
other companies, we are also suffering
from a shortage of staff. That’s why we
search out every opportunity for saving
working time while maintaining or
improving quality,” says Niklas Lowis.
The small company therefore relies on
large bowl cutters and grinders from
K+G Wetter.
Liver sausage is one of the Lowis’ specialities – Niklas Lowis and his father Hans offer the entire range
of butchery products.
A fine sense for perfect artisanal
sausages
Niklas Lowis opens the noise protection
lid of the neighbouring VCM 360. The
excellently-guided hydraulic loading
system precisely doses the previously
18 food Marketing & Technology • December 2022
Processing
Key No. 101822
food Marketing & Technology • December 2022
19
Processing
The company does not save time
by using higher speeds: According
to Hans Lowis, “This only increases
power consumption and causes
bearing wear; there is simply no
benefit.” On the other hand, the
master butcher relies on careful
preparation, for example prior
grinding, and on artisanal tricks such
as knowing the right time to add salt.
Niklas Lowis describes the finished
Schinkenwurst as follows: “The
sausage has an artisanal structure.
We could of course cut the sausage
meat absolutely finely and smoothly,
but it would then have a completely
different texture. Our method using
the industrial cutter – by chopping
more slowly and for longer rather
than quickly and at top speed – gives
the sausage a texture like the one
from the butcher’s shop next door.
It’s something that becomes clearly
apparent when you eat it.”
Customized touch panel
A special feature programmed by
the K+G Wetter team to address the
specific needs of the Lowis butcher’s
shop is the control panel that has
been customised to provide the
functions needed by the business
every day. For example, all nine knife
speed buttons have been assigned
twice, which means that Niklas
Lowis only has to double tap to set
the perfect speed. The touch fields
for vacuum, temperature and bowl
revolutions have received similar
treatment.
Service experts and customer
relations on an equal footing
In order to ensure the machine is
maintained in perfect condition at
all times, customer service is an
important background issue. Senior
boss Hans Lowis enthuses about
his many years of experience: “K+G
Wetter is as family-oriented as we are.
With them we have a direct line to the
The touch panel of the VCM 360 from K+G Wetter can be custom programmed in accordance with
customer requirements – thereby facilitating optimal workflows.
Second- and third-generation master butchers Hans Lowis (left) and his son Niklas run the traditional
business from the district of Aachen.
management and don’t get tied up in
a call centre when there’s a problem
to be solved. Like us, they are fully
grounded. Their customer service
staff are simply unbeatable too. They
always endeavor to find a direct
solution. It’s something money can’t
really buy.”
“With them, the boss – in fact both
bosses – are still directly involved
in production and are fantastic role
models for their employees. I am
able to talk to them directly, not to a
department head. That’s what I call
a customer relationship on an equal
footing,” adds Heiko Schneider.
Ideas derived from practice for
the perfect machine
After finishing the current batch of
boiled sausage meat, Hans Lowis
and K+G Wetter area sales manager
Heiko Schneider meet at the machine
to discuss ideas, just as they have
during the entire duration of their
long-standing collaboration. “We
are always really pleased to accept
suggestions derived from practical
experience and pass them on to
our design department,” says Heiko
Schneider. It’s all about the details:
“From my perspective, the VCM 360
is currently the absolutely perfect
machine,” says Hans Lowis with
complete conviction.
fmt
20 food Marketing & Technology • December 2022
Processing
Scraped Surface Heat Exchanger Helps
Reduce Energy Costs and Emissions
Margarine and shortening producers report a decrease in 30% of costs and 200 tons of carbon dioxide
emissions annually per production line
SPX FLOW, Inc., a leading provider
of process solutions, reports that
customers who use its latest scraped
surface heat exchanger (SSHE),
Nexus, in margarine and shortening
production are better able to meet
sustainability and business goals by
reducing emissions and cost. Nexus
is a critical piece of equipment in
forming the correct crystal struct-ure
in margarine, shortenings and other
fats and oils products. Nexus uses
carbon dioxide (CO 2
) as a refrigerant
rather than the traditional freon (HFC
or HCFC) or ammonia (NH 3
).
“While most companies still use
ammonia or freon, SPX FLOW has
pushed for innovation by switching
to carbon dioxide,” said Alf Sievers,
Global Product Manager. “We pride
ourselves on being solution makers,
and our customers’ data proves how
much Nexus makes a difference as we
find the safest, most sustainable way to
help them.”
Data shows that when customers began
using the Nexus, each line improved its
heat transfer by approximately 30%
compared to other refrigerants. The
data also confirms that the product
quality improved compared to lines
using other refrigerants.
Each line also reduces the annual
CO 2
emissions to the environment by
about 200 tons annually when using
CO 2
compared to other refrigerants
because of the higher efficiency.
SPX FLOW recommends CO 2
refrigerant
because it’s safer and more
sustainable than traditional refrigerants
used in SSHE. Ammonia (NH 3
) is toxic
— leaks can harm workers. And if freon
leaks, it is harmful to the environment.
CO 2
refrigerant is considered “cleaner”
due to its Global Warming Potential
(GWP) of one, according to the
California Air Resources Board. Some
types of freon, meanwhile, have a GWP
potential of almost 4,000.
“Businesses are looking for more ways to
be sustainable and meet climate goals,
and results like this are an important
step that helps do that,” said Sievers.
“We will continue to work to innovate
and create new ways to partner with our
customers on this front.”
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food Marketing & Technology • December 2022
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Cover: New Approach to
Personalized Nutrition
Confectionery
Issue 6/2022
Pumping Curds & Whey
for Cheese
Robot Technology in
FMCG Packaging
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Cover Story
Transforming global food
production to maximize
food safety and minimize
food loss by making sure
TM
Every Resource Counts.
www.tomra.com/food
food Marketing & Technology • December 2022
23
Processing
Precise Results: New Analytical
Instrument Unites 3 Measuring Tasks in
1 Instrument
The new instrument analyzes liquid, translucent samples for their optical spectrum, color, and water
parameters. Or any of the three. Operators speed up their processes and improve the quality of the results
using Easy VIS. They, therefore, save money, time, and space.
The instrument takes over the
measuring tasks of up to three
instruments: a colorimeter, a
spectrophotometer, and special
measuring methods for water testing,
such as titration. All this power rests
in one instrument about the size
of a notebook. The results appear
on screen in trustworthy accuracy,
precision, and repeatability – within
seconds. That saves money, time,
and space. The instrument’s name is
Easy VIS, one of the next-generation
EasyPlus UV/VIS spectrophotometers
produced by METTLER TOLEDO.
The compact Easy VIS by METTLER TOLEDO
efficiently analyzes fluid and translucent
samples. As a true all-rounder, it covers three
measuring tasks in one instrument.
Manufacturers benefit in many
ways
A typical place for Easy VIS is the QC
lab at small manufacturers in the food
and beverage industry, environmental
testing labs, or any industry needing
quality control and supervising their
process- or wastewaters. The Easy VIS
is used during multiple steps of the
production process: For inspection of
raw materials, quality control of semifinished
and finished products, or
testing the water quality of wastewater.
This streamlines the production
processes considerably. Those who
used to send their samples to an
external laboratory profit even more,
as they can now analyze most samples
independently at an internal cost.
The visual user interface with workflow
guidance allows you to simply scan
and measure. Even untrained staff
can operate Easy VIS intuitively.
This increases the integrity and
repeatability of the analysis and saves
training time.
Easy VIS operates within a wavelength
range of 330 to 1,000 nm. The light
source is an easy-to-replace tungsten
lamp, which any operator can replace
within no time.
The partner device, Easy UV, covers
the full UV/Vis spectrum with a
wavelength range from 190 to 1,000
nm to cover additional applications in
the UV range. Plus: The Easy UV runs
with a power-saving and maintenancefree
xenon-flash lamp.
Analytic precision in three fields
of expertise
25 standard-compliant color scales in
the visible range come pre-installed
and can easily be used. Some examples
are ICUMSA for sugar color, ESBC for
beer quality analysis, or OIV CIELab for
wine color determination. The results
reveal the quality of the product within
seconds.
Water analysis shows, for example,
the concentration of Aluminum,
Ozone, Chlorine, or Polyphenol.
This reveals whether the water is fit
for human consumption or can be
used in further production. Is the
wastewater safe to release? With
its numerous built-in water testing
24 food Marketing & Technology • December 2022
Processing
methods, the spectrophotometer
can quickly provide the answer.
For spectrophotometry, the sample
is analyzed at the wavelengths where
the sample has its characteristic
absorption of light. The Easy VIS
measures the transmitted or absorbed
light and the reading reveals the
sample’s concentration or purity.
A typical analysis with the Easy VIS
The testing procedure is very
simple: One cuvette holds the
blank measurement, and another
is prepared with the sample. After
choosing the desired analysis
method, the cuvette is placed in the
cuvette holder. The PathDetect
function recognizes which path
length is measured. Closing the
lid automatically starts the blank
measurement. (By the way, the blank
measurement is stored for seven
days. So, this step can be neglected
during the rest of the week unless the
measurement parameters change).
After determining the blank, the sample
The PathDetect function of the compact Easy VIS spectrophotometer produced by METTLER
TOLEDO recognizes which path length is measured and reduces errors.
cuvette is brought into the measuring
position. The measurement starts
again automatically after closing the
lid. Within seconds, the results show
up on the screen. Now Easy VIS is
free to analyze other samples or to
start a different analysis method.
With the EasyDirect software, these
results may be automatically saved
or exported to an external storage
device or exchanged with a data
management system (e.g., LIMS). fmt
Key No. 102492
food Marketing & Technology • December 2022
25
Processing
Independent, Artisan Cheesemaker
Chooses Certa to Reduce Energy Costs,
Optimize Operations and Ensure Product
Integrity
• Artisan cheese producer switches from centrifugal pump to MasoSine Certa 400 and wins international
award
• Assurance of no damage to the product due to gentle pumping action
• Pump investment has led to better quality of cheese, improved yield and expansion of lines
When Greenfields Dairy Products Ltd
needed to replace an ageing pump
from another supplier, the family-run
cheesemaker contacted Watson-
Marlow Fluid Technology Solutions
(WMFTS) to discover its options.
Greenfields, which specializes in the
craft of award-winning traditional
cheese, decided to introduce a
MasoSine Certa 400 pump from
WMFTS into its operation which
processes up to 10,000 liters of milk
per batch of cheese.
Lancashire, England, Greenfields won
gold for several of its cheeses at the
International Cheese Awards (summer
2022).
Steven Procter, Managing Director at
Greenfields, said, “We had been using
the same pump since 1985. We need a
pump to transfer the curds and whey
across the facility because we are
on one level, whereas a lot of cheese
making facilities are on different levels
and can rely on gravity to transfer
curds and whey.
The MasoSine Certa pump has
improved reliability and yield in
Greenfields’ cheese production, while
also reducing energy at a time of rising
costs.
After adding the energy efficient
MasoSine Certa pump for the transfer
of curds and whey across its facility in
“It was a massive task to find a new
pump and we looked at all the different
types. It’s a big investment for a
company of our size and it only gets
used for between one and four hours
per week.
“It was all about the technology. It’s a
lot safer for us to use the MasoSine
Certa because if you damage the
product it can lose yield and that could
affect the quality and certainly our
profitability. By using the MasoSine
Certa it has made our operation
better. If we were to damage the curds
and whey, we would lose some of the
solids, so we have to be gentle with
the pumping.
26 food Marketing & Technology • December 2022
Processing
“The MasoSine Certa works on a
variable speed supply, but we couldn’t
alter the speed of the previous pump.
Now we can speed up or slow down
the transfer of curds and whey with
no damage. The Clean in Place (CIP)
is brilliant too — it’s really easy to use
and is suitable for our business.
“We are only a small family business,
and I would recommend the MasoSine
Certa to other independent artisan
cheesemakers because it’s working
for us. It should last for a lifetime and
gives us an assurance of quality of
product and reliability.
“We make about 25 different varieties
of cheeses. We were winning awards
for our cheese before we introduced
the MasoSine Certa pump, and we
have continued to win awards after
installing the MasoSine Certa pump
for our cheeses.”
Greenfields’ continued success
illustrates how MasoSine Certa pumps
from WMFTS can be successfully
utilised by independent, artisan or
farmhouse dairies, as well as the big
producers.
The MasoSine Certa 400 offers greater
energy efficiency over other pump
technologies, which gave Greenfields’
added value and improved ROI.
MasoSine pumps typically require up
to 50% less power than conventional
pumps used in viscous fluid handling
duties.
Dave Cole, Food and Beverage Sector
Specialist, North, at WMFTS UK, said,
“When I first met Steven at Greenfields
he was looking to renew his equipment
and it was evident he had already done
his research and knew the technical
benefits of our MasoSine Certa pump.
His concerns were now around any
product quality impact the new pump
would have on his proven artisan
process, compared to his long-trusted
existing equipment.
“Through Steven’s own pump trials,
our technical expertise to guide his
final specification selection and our
mutual understanding of his business
needs, he gained the confidence to
press ahead with his purchase of the
MasoSine Certa 400.”
In 2015 Greenfields won the Supreme
Champion at the International Cheese
Awards and seven years later won
another award at the same event
for its Crumbly Lancashire Cheese.
Greenfields produces a wide range
of territorial and specialty cheeses
all of which are produced from locally
sourced milk, with over 20 different
varieties.
WMFTS supplies pumping solutions
to cheesemakers of all sizes. From
producing 2,000 liter vat production
rates through to 100,000 tonnes of
cheese per year from 830 million
liters of milk, WMFTS has a solution to
meet the needs of food and beverage
manufacturers.
fmt
food Marketing & Technology • December 2022 27
Key No. 103201
27
Processing
Giacovelli Goes for Cutting-Edge
Electronics for its Premium Cherries
The Locorotondo-based company, one of Italy’s leading cherry producers, started the 2022 season with a
new InVision2 optical sorter from TOMRA Food, installed at the plant in Turi (Bari). The machine is connected
to the Total View Plus digital platform, which can detect a wide range of internal and external fruit defects
and monitor workflow for unprecedented quality.
In May 2022, the cherry season at
Giacovelli Srl’s plant in Turi (Bari) got
underway in high gear, thanks to the
new Small Fruit Sorter (SFS) with
InVision2 and TotalView Plus from
TOMRA Food, installed by its Italian
partner Icoel.
Anna and Anna Rita Giacovelli are the
new generation of the Locorotondo
fruit and vegetable company, which
was founded in 1954. Anna is the
daughter of Raffaele, who runs
Giacovelli with his brother Piero. She
is deeply attached to the company’s
lengthy history: “We started out in
local markets with stands where we
sold directly to the consumer. The
first product we sold was citrus
fruit and bit by bit we added others,
including cherries, which are now one
of the most important fruits for us.
We process several tons each year
for European markets (central and
northern Europe) and Italy. Precisely
because cherries are becoming more
and more important, we decided to
K
invest in technology from TOMRA and
Icoel”.
C
M
Y
CM
MY
CY
CMY
28 food Marketing & Technology • December 2022
Processing
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food Marketing & Technology • December October 2022 2022
29
29
Processing
This is the first time the Italian company
has worked with an optical sorter. Until
2021 it had always relied on mechanical
sorters. Today, in order to better cope
with the increasingly demanding retail
and wholesale markets, it has opted
for automation. The difference was
obvious right from the start. “Thanks
to the new sorting machine, we have
really improved everything related
to diameter selection and quality of
the end product: we are now able to
obtain a more accurate gauge. The
machine learns with us every day what
the problems or perhaps even the
advantages of each variety of cherry
are, detecting defects for the best
quality end product”, explains Anna.
Technology that guarantees a
clean, homogeneous end product
Carlos Eyheralde, the company’s
agronomist and quality control
manager, boasts extensive experience
with sorting machines and optical
grading systems. After over a month
using TOMRA Food’s InVision2 at
the Giacovelli packaging plant, he
comments, “This machine is different
because it really does come much closer
to achieving a clean and homogenous
end product. I really appreciate the
quality of the electronics, the sensors
and the precision of the optical
cameras that reject both external
and internal problems with the fruit.
Even when the cherries come onto
TOMRA Food’s InVision2accurately
sorts the tons of cherries processed
each day at Giacovelli’s Turi plant
according to size, shape and color. In
addition, the Total View Plus module,
thanks to its 7 different views of
the cherry, accurately identifies
a wide range of defects without
affecting processing speed or hourly
productivity.
30 food Marketing & Technology • December 2022
Processing
the line, it is all handled mechanically
and electronically, and the process is
really gentle. The machine could still
be improved, and I am sure it will be,
in making defect selection even more
accurate”.
In fact, despite the speed of production,
the fruit is not hit or damaged and
the transfers all take place in water
to ensure good individualisation and
distribution of the fruit to one of the 30
outlets in the plant.
For TOMRA Food, every cherry
counts and so does every fruit
and vegetable enterprise
“Every resource counts” is not just a
slogan for TOMRA Food, but a serious
commitment to minimising food waste
as part of a real food “revolution”
involving the entire supply chain.
It leverages the latest technology
developed from the real needs of the
fruit and vegetable industry.
Benedetta Ricci Iamino, Global
Category Director Cherry, at TOMRA
Food, explains the approach to this
particular sector. “Over the past 12
months, a team of our experts has
travelled to all the world’s major cherry
production areas, working side by
side with our customers to try and
understand how to help them improve
yields, minimise waste, lower labor
costs and find answers to ongoing
Anna continues, “What you can see at a
glance is the automation of processing,
which optimises and specialises the
role of the staff themselves”.
She concludes, “We are totally
convinced that investing in technology
and automation is a key aspect and
the TOMRA and Icoel installation was
the cherry on top of the cake this
year. Without a doubt, automating,
innovating and streamlining processes
helps everyone a little bit, on a business
level and on a processing level”.
food Marketing & Technology • December 2022
31
Processing
challenges, future market needs and
increased quality requirements”.
This focus on the customer is always
appreciated – “The human side is also
really important. The team is always
ready to help you find solutions for any
kind of need”, say Anna and Carlos.
“Italy is definitely one of the most
significant markets for TOMRA Food’s
cherry category and will remain our
main focus”, explains Benedetta
Ricci Iamino. “Thanks to our solid
partnership with Icoel, over half the
electronic sorting systems in the
country come from TOMRA. We expect
to increase this number over the
next two years, thanks to the growing
interest in our technology from Italian
customers, who know they can count
on TOMRA and Icoel to take care of
their cherries”.
fmt
Building a Robust Food Safety Testing
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This analytics platform integrates environmental hygiene monitoring, pathogen detection, food authenticity
diagnostics testing and data analytics
The food industry relies on accurate
data when it comes to supporting
a robust environmental monitoring
(EM) program to ensure food
safety. However, this data comes
from disparate sources and must
be compiled and analyzed to make
informed decisions regarding
environmental and product testing.
With advances in technology and
the addition of new regulatory
requirements, it is even more vital
to have all EM and food testing data
compiled in a single, easily accessible
location. The best solution today is to
digitize all this information for internal
user access, regardless of location.
Today, data can become siloed
as each department collects and
stores relevant data for their group.
However, sharing this data across
32 food Marketing & Technology • December 2022
Packaging
the organization would provide a new opportunity to
understand the trends and identify which areas of the
business need improvement with respect to overall
food safety and product quality.
Fortunately, integrating testing data into a single intelligent
platform has become much easier in the past few years.
One such solution, SureTrend Cloud, offers an intuitive
platform for users to collate environmental and product
data in one location, with the ability to analyze and
visualize results. This, in turn, allows the team to develop
processes based on actionable insights obtained.
Designed originally for capturing hygiene monitoring
data, SureTrend started as a cloud-based solution
for Hygiena® EnSURE Touch users, storing ATP
values as RLUs (relative light units) for reporting and
identification of trouble spots. However, SureTrend
Cloud does much more than that, as it is designed
for tracking and trending data, data analysis, and
reporting. It also can store data from multiple devices,
allowing facilities with multiple locations to analyze
all plant sites from a single software database. This
enables data access from any location globally with
the added assurance of world-class data security.
It also allows for remote configuration of each
luminometer device and access to preprogrammed
reports within the software.
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Siegling Fullsan – a powerful solution.
More recently, SureTrend Cloud has evolved,
offering additional capabilities. These include:
• 1. Agnostic data upload – Data from external sources
can be loaded into the platform software.
• 2. Multisite data aggregation – Data from all test sites
or products can be visualized in a single view.
• 3. Improved Environmental Maps – Track data
from multiple tests on your facility maps with
corresponding data visualizations.
• 4. Analytics and Report Customization – Develop
custom reports to improve data analysis visualization
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• 5. Advanced Data Visualizations – Easily identify
trends and create actionable insights from complex
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By offering SureTrend Cloud as a SaaS solution, Hygiena
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Key Nr. 100619
33
Packaging
A Perfect Product Created with Passion
Ankerkraut Puts its Trust in Label
Equipment Specialist
In 2013, company founders Anne and
Stefan Lemke from Hamburg took
a leap of faith and designed their
own brand - and, in 2016, appeared
on the German TV network VOX’s
programme “Die Höhle der Löwen”
(Dragons’ Den) with their Ankerkraut
flavor manufacturing company. They
impressed the investor, Frank Thelen,
with their concept to develop unique
spices and present them in an appealing
jar with a cork stopper. The start-up
quickly gained momentum and now
enjoys international recognition. With
catchy product names like Pull That
Piggy, Teufelskerl (Son of a Gun) or
Bang Boom Bang, this company from
Hamburg has become a true rockstar
of the food scene.
The tremendous demand was
not only reflected in a continually
growing product range, but also in
higher production figures. It was
therefore no surprise that, in 2022,
the time had come to modernise
their machinery. The success of
Ankerkraut products is not only down
to their quality and taste, but also a
result of their extraordinary design
and packaging. The iconic corked jar
with a tamper-evident seal above the
front and back label are its hallmark.
To ensure that the consumers of
the future are also provided with
a perfectly centred seal, this taste
manufacturer chose a new labeller
from the Bavarian manufacturing
company, Gernep.
Best equipped for precise
labelling
The collaboration ran like clockwork
right from the beginning. “In fact, it
was a veritable coming together of
two companies who shared a passion.
Several months of talks containing
mutual recommendations lay between
the initial joint discussions and the
ultimate configuration of the machine,”
Martin Hammerschmid, Managing
Director of Gernep GmbH, remembers.
Customised to meet the requirements
of the taste manufacturer, a Gernep
Soluta 9-720 3SK SD with three
self-adhesive label dispensers was
produced. The Soluta is a true allrounder
and handles both the familiar
corked jars and PET shakers filled
34
food Marketing & Technology • December 2022
Packaging
mainly with dry marinades – the
so-called BBQ rubs. The rubs are
decorated with a front and back label,
with the jars additionally receiving
a tamper-evident label over the
cork. The Soluta can also be used to
apply promotional labels for special
marketing campaigns.
During the label development stage,
the focus was on the visual appearance
of the iconic Ankerkrauf corked jar, a
factor which will be further optimised in
the future. The objective was to apply
the tamper-evident label in a perfectly
centred position in relation to the
corked jar’s front and back labels. To
do so, Gernep designed an orientation
device which was perfectly tailored
to the customer’s needs and which
aligns the label using the embossing
on the jars as a guide. Two infeed
starwheels were planned to position
the tamper-evident label right in the
middle. The orientation is performed in
the first starwheel with the subsequent
starwheel used for the application
of the tamper-evident label onto the
container closure from above. The
containers are then held in place with a
clamping mechanism and transferred
to the machine’s labelling carrousel.
There, a centring cup is lowered onto
the corked jar and securely clamped
for the precise transfer of the front and
back labels.
All of the labels are applied with cab
IXOR self-adhesive label applicators.
The labelling devices were developed
in a joint collaboration between
Gernep and cab, and have since
optimally established themselves on
the market. At Ankerkraut, up to 8,000
containers per hour are handled both
continuously and fully automatically. A
P.E. sensor registers every container,
which then starts each individual
label application procedure. The
containers brought onto the market
by the taste manufacturer thus
conform to state and food-industry
regulations. Consumer protection,
quality assurance and traceability are
important arguments. With this in
mind, variable data such as the shelf
lives and batch identification numbers
are printed into the back labels of the
Ankerkraut products directly in the
labeller.
In addition to the taste, the role
played by product labels remains an
increasingly important factor and
the spice market is greatly disputed
nowadays. In Gernep, Ankerkraut
has found a reliable partner to help it
cater to consistently newly emerging
market trends. The products are
available from the online shop,
Amazon, the extensive range found
in retail outlets and specialist stores
in Germany, Austria and Switzerland,
as well as in their own flagship stores.
Armed with a great deal of enthusiasm,
the Ankerkraut taste manufacturing
company has progressed from
being an outstanding start-up to a
successful, mature company with
revenues in the double-digit million
range.
fmt
food Marketing & Technology • December 2022 35
Packaging
Vetipak Enjoys the Sweet Taste of
Success Thanks to Robotics
A packaging solution with robotics integrated control from OMRON and B Electrical Engineering ensures
scalable processes and high-quality contract manufacturing of fast-moving consumer goods (FMCG), such as
luxury home & body care products, and confectionery.
With changing consumer needs and
increasing labor scarcity, robotics
technologies are a welcome addition
to packaging processes. Product
life cycles are getting shorter, and
manufacturers are looking for
more flexibility. A leading contract
manufacturer Vetipak responded
to these challenges with an
innovative automation solution
that combines the strengths of
people and technology. Vetipak
needed to automate the packaging
process for confectionery and luxury
cosmetics, whilst ensuring speed,
scalability, and quality. They opted
for automating three new packaging
lines with industrial robotics from
OMRON, implemented together with
OMRON Solution Partner B Electrical
Engineering.
Vetipak is a Dutch family company,
established in 1997, that has since
become one of the largest contract
manufactures in Europe, working with
major food and commodities brands.
The company provides innovative and
scalable solutions for leading FMCG
companies designed specifically
to their needs. From automating a
highly complicated packaging process
that would not be feasible without
automation, to ensuring high output
or scalability into the future, Vetipak
offers its clients a complete production
and packaging solution: from design
and engineering through to production.
An innovative approach to
contract manufacturing
Mark van der Burgt, Chief Commercial
Officer at Vetipak comments: “We
recently made a considerable
investment to develop our facilities
in the Netherlands, including a fully
controlled building with temperature,
air pressure and humidity control, as
well as state-of-the-art automated
production lines with robotics
technology.”
Thanks to the updated facilities,
Vetipak can serve various markets
from food, confectionery, pet foods,
consumer electronics to personal care
products, as well as plans to expand
to new markets such as life sciences
and health. Ensuring safety and quality,
the new facilities enable Vetipak to
package a large variety of products
that arrive in huge numbers. Vetipak
is responsible for ensuring that these
products are put in the right packages
Vetipak works with a team of software- and hardware engineers including their long-term partner B Electrical Engineering to build customer-dedicated solutions
36
food Marketing & Technology • December 2022
Packaging
– such as retail and promotional packages, luxury
gift boxes as well as special versions for seasonal
promotion or duty-free zones.
Assembling a team of experts
Van der Burgt continues: “To meet the needs of
our customers, our new packaging lines needed
to be able to handle the volume and the diversity
of products being packaged. We also looked for
solutions that would be easy to use, working safely
and seamlessly together with our staff. The three
projects each had their own specific criteria for
success.”
Van der Burgt explains: “In the first project, we
needed to create a beautiful gift set, with complicated
paper folding, similar to the art of origami. However,
if we had carried this out as a manual process, this
would have required 15 workers per line, and the
project came down to feasibility and cost. Thanks to
robotics, we have made it possible to automate the
numerous manual handling steps, ensure quality,
and made that project feasible with an immediate
return on investment.”
“In the other two projects with confectionery
packaging, one required a large output and the
other needed to be scalable for future needs. For
us, and for the business cases, it was important
to find a flexible solution that can meet changing
consumer demand in terms of different volumes
and designs. It is also important for us to be able
to repurpose the robots later for other needs. For
example, if we would redesign one line, we can use
the same robots and technology on the new line,”
Van der Burgt concludes.
Vetipak works with a team of software- and hardware
engineers including their long-term partner B
Electrical Engineering to build customer-dedicated
solutions. Based in Ravels, Belgium, the system
integrator specialises in designing control cabinets
and providing programmable logic controller
(PLC) solutions, as well as vision, motion, sensors,
robotics and safety solutions.
G u m
&
J elly st a r c h
s w e e t O TC
le s s
la t e
C h o c o
Guy Beyens, Managing Director of B Electrical,
says: “When I first learned about the new Robotics
Integrated Controller from OMRON, I thought it
would be a perfect fit to Vetipak’s needs, as not
only did it provide the right performance, it was also
easy to program. This naturally saves programming
time. With one controller, you can achieve seamless,
smooth integration of sequence, motion, and robot
control, i.e., synchronized control of the robots as
well as other devices.”
The system integrator and Vetipak’s LAB51 team
installed the OMRON Viper robots, the Robotics
www.w-u-d.com
G u m
&
J e
ll y in s t a r c h
s w e e t O TC
Key No. 101525
food Marketing & Technology • December 2022 37
Packaging
Integrated Controllers, the conveyors,
and also built the control cabinet. The
Vipers are articulated, 6-axis robots
with a maximum payload of 5kg. The
OMRON NJ501-R Robotics Integrated
Controller has been developed for
applications that require high-speed
processing for machine control,
safety, reliability and maintainability.
It enables users to increase the speed
and accuracy of production, whilst
reducing maintenance and time-tomarket.
Key benefits of the new robotics
approach
Guy Beyens continues: “The user
interface for the new system is very
easy and user-friendly. For example,
you can make minute adjustments
in the movement using the touch
panel, that were not possible with
other systems. Thanks to the Robotics
Integrated Controller, the position
of the robot is updated in real time,
which is especially important in the
gluing process. The solution makes
it possible to react to environmental
factors and adjust as needed, enabling
the in-house technicians and operators
A packaging solution with robotics integrated control from OMRON and B Electrical Engineering
ensures scalable processes and high-quality contract manufacturing of fast-moving consumer goods
(FMCG)
to be more independent. It is now for
example possible to adjust a date on
the package, or the gluing position
of the robot directly from the touch
panel.”
Mark van der Burgt adds: “Having
very precise gluing was an additional
benefit to the end customer as it
improves the quality of the packaging.
Luxury products must look good, so
they must be glued neatly, completely,
and precisely. For the food industry,
it’s important that everything is
safe, so precision is also extremely
important there. This is all possible
thanks to OMRON’s robotics
technology.“
The system integrator and Vetipak’s LAB51 team installed the OMRON Viper robots with a maximum payload of 5kg, the Robotics Integrated Controllers,
the conveyors, and also built the control cabinet.
38
food Marketing & Technology • December 2022
Packaging
OMRON’s role included solving any
problems that arose; discussing
potential solutions; and sharing their
technical robotics expertise. Sylvie
Van De Weghe, OMRON’s Sales
Manager for Belgium and Luxembourg,
comments: “We’ve worked closely
with B Electrical Engineering for over a
decade, and they were the first partner
in Europe to test and install the new
Robotics Integrated Controller. They
are currently expanding and investing
in a new building so that they can
provide even stronger support for
our robotics solutions. Our goal is
to inspire the end customer, whilst
providing support and service, and
passing our innovations and technical
knowledge onto the partner.”
For Vetipak, the flexibility of the
new lines was key. The company
particularly wanted to make easy
changeovers to different packaging
formats, lowering the entry barriers
for technical solutions. Van De
Weghe adds: “Vetipak has added
another 17 new robots to their
installed base together with OMRON
Robotics Integrated Controllers.
Vetipak’s investment is not tied
only to producing confectionery
retail packages or the assembly of
luxury gift sets. The flexibility of the
Vetipak needed to automate the packaging process for confectionery and luxury cosmetics, whilst
ensuring speed, scalability, and quality.
technology ensures that also future
needs can met by reprogramming
and repurposing the robots for new or
other lines if necessary.”
Mark van der Burgt continues: “We
have been very pleased with the
solution and the collaboration. This
is a great example of our slogan:
Together we make the difference. We
want to contribute to the success
of our customers by becoming a co-
production partner as well as contract
manufacturer, and provide them the
benefit of the factory of the future. We
believe that we can achieve the best
results by developing solutions that
involve people and technology working
in harmony together, ensuring even
greater flexibility, scalability, and quality.
I’m sure that our partners B Electrical
and OMRON will continue to inspire us
and share the latest knowledge with us
to realize those goals.
fmt
Sign up now for our newsletter
www.harnisch.com/food/newsletter
food Marketing & Technology • December 2022 39
Packaging
Green Layer IBC and PE Drums:
Quality and Safety with a High
Recyclate Content
Saving CO 2
is becoming increasingly important in the packaging industry. With the European Green Deal and
the Action Plan for the Circular Economy, the European Union has defined the future framework conditions
for resource-saving economic growth. One central measure is the use of plastic recyclate in packaging.
Schütz is one of the pioneers in this field. The technology leader is constantly increasing the recycled content
of its packaging by using state-of-the-art, multi-layer extrusion and continually developing its recycling
processes.
The Green Layer series is the latest
development in Schütz’s Green
Lifecycle Management. With this
programme, the packaging specialist
supports customers in meeting
their sustainability goals and further
reducing the overall CO 2
footprint of
their packaging. The aim is to ensure
the broadest possible and most
cost-effective supply of eco-friendly
packaging. Ultimately, sourcing the
volume of recyclate required for this
is a task for all partners along the
supply chain. Only if users return
emptied packaging to Schütz will
the manufacturer have sufficient
quantities available for plastic recovery
and be able to supply customers
with new recycled packaging. Schütz
created the necessary infrastructure
for this many years ago: with the
Schütz Ticket Service, the company
collects emptied industrial packaging
worldwide and reconditions it
according to the highest environmental
and safety standards.
Further development of
production technology and
material recycling
Schütz has always focused on
achieving maximum environmental
friendliness in the entire life cycle of its
packaging. The manufacturer achieves
this with smart product design,
advanced production processes, longlasting
product quality and closed
material cycles. Schütz continuously
invests in state-of-the-art production
technology as well as in research
40
food Marketing & Technology • December 2022
Packaging
and development. For example, the
company has consistently reduced
the weight of its packaging in recent
years and has refined the material
recycling processes so that even
heavily contaminated material can
now be reconditioned with the help
of special process technology and
expertise. Schütz can recycle HDPE
in different grades depending on the
desired application; the recycled
HDPE is used to produce packaging
and components.
The forerunner of the circular
economy in industrial packaging
underscores
its pioneering role with the Green
Layer product series. As the leading
manufacturer, Schütz uses 3- or
6-layer extrusion blow moulding
lines in its factories across Europe.
This allows the company to use 30
per cent highquality, natural-colored
recycled material to produce inner
bottles.
What makes this process special is
that the recyclate is used exclusively
to make the middle layer of the inner
bottle. Schütz uses new HDPE to
make the inner and outer layers,
meaning that the filling product and
environment only come into direct
contact with virgin material. This
design means that users save virgin
plastic as well as CO 2
and at the same
time make an important
Contribution to achieving the
goals of the European Green Deal.
The quality of the Green Layer
packaging is identical to Schütz’s
other product ranges. Whether IBC or
plastic drums – Green Layer products
are ideally suited as eco-friendly
packaging for numerous applications.
With this product range, customers
benefit from a high content of recycled
material, low weight and maximum
safety. The majority of the containers,
and especially Schütz plastic drums,
have UN approvals. The new Green
Layer series will initially be launched
in the European markets. After a
successful start, we will gradually
roll out this environmentally friendly
packaging in other regions.
fmt
2023
14-17 February
Nuremberg, Germany
Biofach
NürnbergMesse GmbH
Messezentrum,
90471 Nuremberg
Tel.: +49 911 86 06 49 09
Fax: +49 911 86 06 49 08
www.biofach.de
Let`s meet at
23-25 April
Cologne, Germany
Let`s meet at
ISM + ProSweets Cologne
Koelnmesse GmbH
Messeplatz 1, 50679 Cologne
Tel: +49 1806 002 200
www.ism-cologne.de
prosweets-cologne@koelnmesse.de
4-10 May
Dusseldorf, Germany
interpack
Let`s meet at
Messe Düsseldorf GmbH
Postfach 10 10 06, 40001 Düsseldorf,
Germany
Tel.: +49 211 45 60 01
Fax: +49 211 45 60 6 68
www.interpack.com
2023
8-11 May
Milano, Italy
Let`s meet at
TUTTO FOOD
Camera di Commercio Italo-Tedesca
Italienische Handelskammer München-
Stuttgart e.V.
Landaubogen 10
D-81373 München
Tel.: +49-89-961661-86
messner@italcam.de
www.italcam.de
9-11 May
Geneva Switzerland
Vitafoods Europe
Let`s meet at
Informa Exhibitions, 5 Howick Place, London
SW1P 1WG, Great Britain
Tel.: +44 20 337 73111
www.vitafoods.eu.com
16-19 July
Chicago, IL, USA
Let`s meet at
IFT Food Expo
Institute of Food Technologists
252 W. Van Buren,
Suite 1000, Chicago, IL 60607
Tel.: +1-312-782-8424 • Fax: +1-312-782-8348
www.ift.org
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
food Marketing & Technology • December 2022 41
Events
Successful Production with Efficient
Filtration
Filtration processes are an indispensable part of the production processes for all types of food and beverages.
They ensure requirements for quality and hygiene and in many cases are the key to achieving taste and
appearance. At FILTECH 2023, manufacturers will find everything they need for efficient filtration in their
processes. From February 14 to 16, 2023, the successful combination of trade fair and congress will take
place for the next time.
Whether it’s naturally cloudy juices,
craft beer or orange wine: Unfiltered
beverages are highly in favor with
consumers. This is because dispensing
with one or more steps of filtration in
the manufacturing processes serves
the trend towards naturalness and the
desire for foods and beverages that
are as “unprocessed” as possible.
The fact is, however, that even
products advertised with properties
such as “unfiltered” are rarely
manufactured without a single
separation step. Industry insiders
know that unfiltered juices can have
turbidity substances such as pectin
added after they have been filtered –
thus ensuring homogeneity and high
quality. Even from natural wines, at
least the coarsest impurities must be
removed by sieving or raking, and in
the case of beer, it depends above all
on the step in the brewing process at
which a filtration process is dispensed
with in order to be able to advertise it
as unfiltered brew.
There is a good reason why hardly
any manufacturer does without the
separation of undesirable ingredients
from its products: Filtration stands
for quality. As a decisive process
step, it ensures high product quality,
the best possible hygiene and shelf
life, and in many cases is what makes
the desired taste possible in the first
place.
The necessity of filtration, but also the
wide range of possibilities offered by
filter media for beverage production,
can be seen in the number of different
processes used in production alone.
These include:
• Desalination plants for water
treatment
• Reverse osmosis for drinking water
• Air filters for clean ambient air
• Compressed air treatment
• Sterile filtration
• Clarifiers and decanter centrifuges
for juices
• Layer filters for breweries
• Solid-liquid separation
• Mash filter presses
• Lye filtration for bottle cleaning
• Wastewater treatment
42 food Marketing & Technology • December 2022
Events
• Membrane filtration for
dealcoholization of beer and wine
Equipment and components, services,
and know-how for all these processes
and more are offered by FILTECH
exhibitors. The combination of trade fair
and congress offers visitors industryspecific
expertise and opportunities
for personal exchange on filtration and
separation of all types of media.
Focused trade fair with over 440
exhibitors
From February 14 to 16, 2023, FILTECH
will again open its doors to visitors at the
Cologne exhibition center – less than
a year after the previous date in spring
2022. Due to the Corona pandemic,
it was necessary to deviate from the
usual one-and-a-half-year interval. “The
innovative power of the filtration industry
is very strong,” explains Suzanne Abetz
from organizer FILTECH Exhibition
Germany. “At FILTECH 2023, the trade
audience will again be presented with
numerous innovations – also from many
new exhibitors who will be taking part for
the first time.”
Visitors to FILTECH 2023 will again
be able to experience a wide range of
products and services: In addition to
separation and separation technology,
the program also includes measuring
technology, analytics, and laboratory
supplies, as well as news from science
and research. Industry leaders such as
ANDRITZ and MANN+HUMMEL will be
represented, as will specialists such as
Haver & Boecker and Lehmann & Voss.
In addition, there will be numerous
research and development institutes.
Operators from the food and beverage
industry will benefit from the presence
of suppliers for both solids separation
and solid-liquid separation, as well
as manufacturers from the solid-gas
separation sector.
with energy-efficient solutions for all
HVAC applications in factory buildings.
Whether air purification or filtration
processes in production: The fact that
the demand for new products and
services remains high is also proven
by the large number of exhibitors.
according to the current status, the
organizer is already expecting over
440 companies at FILTECH 2023 –
more than ever before.
Personal exchange at the heart of
the congress
Traditionally, the FILTECH exhibition
area is also complemented by a strong
congress. Visitors thus not only have
the opportunity to experience the latest
products and services live but can also
find out about current trends in research
and development in the congress
area. The FILTECH Scientific Advisory
Board, chaired by Dr. Harald Anlauf
(Karlsruhe Institute of Technology) and
Prof. Eberhard Schmidt (Bergische
Universität Wuppertal), guarantees
the high quality of the presentations:
Experts from international universities,
research institutions and companies
review the submitted contribution
proposals and compile a program that
guarantees valuable information from
all areas of the industry. The organizer
expects more than 200 presentations
for FILTECH 2023.
The congress at the event is divided
into units covering all relevant topics.
Seven thematic areas will be in focus:
• Solid-liquid separation
• Solid-gas separation
• Filter media
• Testing, instrumentation, and control
• Simulation and modeling
• product related processes
• Membrane processes
In addition, the congress at FILTECH
2023 will be dedicated to current
industry trends such as selective
separation, microprocess technology
and nanofluidics, mist and droplet
separation, and biological waste
gas treatment with biofilters. Two
focused day-long courses will be
held on February 13, 2023, the day
before the exhibit area opens, and will
also specifically address engineers,
scientists, managers and other
technical personnel who need applied
knowledge on topics related to solidliquid
separation and fine particle
removal.
Filtration processes for beverages
with taste and quality
In all areas of beverage production,
quality and food safety are the most
important factors for successful
production. Efficient filtration methods
covering all manufacturing processes
support operators in complying with
applicable specifications and provide
them with the means to not only meet
but exceed consumer expectations for
quality and taste.
At FILTECH, manufacturers will find
the right products and services for this
purpose and will be able to exchange
ideas with experts on current trends.
For successful planning of the visit,
interested parties can find a list of
exhibitors, an overview of focus topics
and industries as well as the extensive
conference program at filtech.de. fmt
As the desire for clean, hygienic ambient
air in production and administrative
areas has risen sharply since 2020,
many exhibitors are also focusing
on products such as stationary air
purifiers and systems in a wide range
of dimensions. HVAC systems from
exhibitors achieve capture rates of over
99.9 percent and can help operators
food Marketing & Technology • December 2022
43
Last Page
Advertiser’s Index • December 2022
Key No. Page Company Location
101794 29 Ashworth Bros., Inc. Winchester USA
102492 23 AZO GmbH & Co. Osterburken, Germany
102163 5 fairtrade GmbH & Co. KG Heidelberg, Germany
100619 33 Forbo Siegling GmbH Hannover, Germany
102333 11 IMR - International Market Research San Diego, CA, USA
104147 21 Omron Europe B.V. GM´s-Hertogenbosch, The Netherlands
102483 digital TOMRA Sorting NV Leuven Belgium
101181 Cover 4 URSCHEL Chesterton, IN, USA
101822 19 WENGER Manufacturing, Inc. Sabetha, KS, USA
101525 35 Winkler & Dünnebier Rengsdorf Germany
Whilst every effort is made to ensure the accuracy of this information, we appreciate your comments and corrections
if something should be not quite right.
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PREVIEW • FEBRUARY 2022
Exotic Flavors
Sports Nutrition
Testing Technology
Carton Packaging
… and lots more
44 food Marketing & Technology • December 2022
The Global Leader in Food Cutting Technology
emarks of Urschel Laboratories, Inc. U.S.A.
9/6/22 3:14 PM
Apple Pectin in
Vol. 36 • 31377
ISSN 0932-2744
6/22
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(MVP) Dicer provides sanitary
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w MVP outperforms the standard
ounding 33% increased feeding
re the MVP to improve your line.
+49 (0)911 2018-100
or mail us to: food@harnisch.com
Set up a free test-cut of your product.
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Cover: New Approach to
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Confectionery
Issue 6/2022
Pumping Curds & Whey
for Cheese
Robot Technology in
FMCG Packaging
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