food Marketing - Technology 6/2022

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

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Wasser Abwasser Umwelttechnik

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Lebensmittel- und Getränkeindustrie

Sustainable opportunities in process

technology

Circular economy in the industrial

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2022

2022

The hygienic solution

WANGEN VarioTwin NG

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SCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH

DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH

TSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH

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TSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH

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DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH

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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


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



Apple Pectin in

Confectionery


for Cheese

6/22


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


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

Perfectly positioned.

The international specialist magazines from Dr. Harnisch Publications

You can now explore our newly designed website, with a

clear focus on responsive design and easily usable applications.

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

find bonus news coverage, events, subscription and

general information on all our magazines. Take a look at

www.harnisch.com for all relevant content.

Our publications include:

- Technology & Marketing -


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


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.


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


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


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


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


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


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


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.


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


Processing

Key No. 101822


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


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.”

fmt

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and sustainable enough?

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Make it flexible. Make it sustainable. Make it OMRON.

21

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Confectionery

Issue 6/2022


for Cheese


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


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


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


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.


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


Processing

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

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

• Consistent air flow provides uniform product drying

• Positive drive belt for true tracking

• Reduced belt thickness creates less interference in drying sections

Key No. 101794

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

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.


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”.


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

Program Using Single Cloud-Based

SaaS Solution

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


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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The homogeneous conveyor belt is extremely

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by oil, grease, moisture and bacteria.

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

and outcomes.

• 5. Advanced Data Visualizations – Easily identify

trends and create actionable insights from complex

data.

By offering SureTrend Cloud as a SaaS solution, Hygiena

provides superior support to our customers by providing

a comprehensive solution for data storage, reporting

and analysis for appropriate action. Collectively, this

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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


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


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


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


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


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


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


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


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


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


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

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Testing Technology

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Issue 6/2022


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