food Marketing - Technology 6/2022
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6/22<br />
Vol. 36 • 31377<br />
ISSN 0932-2744<br />
Cover: New Approach to<br />
Personalized Nutrition<br />
Apple Pectin in<br />
Confectionery<br />
Pumping Curds & Whey<br />
for Cheese<br />
Robot <strong>Technology</strong> in<br />
FMCG Packaging
sing<br />
zdruck-Begrenzungsventil<br />
Differential pressure limiting valve<br />
Spalttopfausführungen:<br />
E metallisch / nicht-metallisch<br />
E einschalig / doppelschalig<br />
Containment shell executions:<br />
E metallic / non-metallic<br />
E single / double shell<br />
WANGEN_PuK_Titelseite_216x182.indd 1 24.01.<strong>2022</strong> 15:23:40<br />
WANGEN_PuK_Titelseite_216x182.indd 1 24.01.<strong>2022</strong> 15:24:33<br />
GREEN EFFICIENT TECHNOLOGIES<br />
The independent media platform for<br />
energy supply, efficiency enhancement and<br />
alternative energy sources and storage<br />
W PUMP<br />
PROZESSTECHNIK & KOMPONENTEN<br />
PROCESS TECHNOLOGY & COMPONENTS<br />
PROCESS TECHNOLOGY & COMPONENTS <strong>2022</strong><br />
Water Wastewater Environmental <strong>Technology</strong><br />
Energy Oil Gas Hydrogen<br />
Automotive PROZESSTECHNIK Shipbuilding Heavy Industry & KOMPONENTEN <strong>2022</strong><br />
Chemistry Pharmaceutics Biotechnology<br />
Food and Beverage Industry<br />
Wasser Abwasser Umwelttechnik<br />
Energie Öl Gas Wasserstoff<br />
Fahrzeugbau Schiffbau Schwerindustrie<br />
Chemie Pharma Biotechnik<br />
Lebensmittel- und Getränkeindustrie<br />
Sustainable opportunities in process<br />
technology<br />
Circular economy in the industrial<br />
production process<br />
<strong>2022</strong><br />
<strong>2022</strong><br />
The hygienic solution<br />
WANGEN VarioTwin NG<br />
Hygienisch fördern<br />
Independent magazine for Pumps, Compressors and Process Components<br />
WANGEN VarioTwin NG<br />
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Unabhängiges Fachmagazin für Pumpen, Kompressoren und prozesstechnische Komponenten<br />
EUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH<br />
SCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH<br />
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TSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH<br />
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Topics H 2<br />
, Synthetic Fuels, Water,<br />
Solar & Photovoltaics, Wind Power,<br />
Bioenergy, Geothermal Energy, Battery<br />
<strong>Technology</strong>, System Integration and<br />
other alternative options<br />
Dr. Harnisch Verlags GmbH · Eschenstr. 25 · 90441 Nuremberg · Tel.: +49 (0) 911 - 2018 0 · info@harnisch.com · www.harnisch.com
Editorial<br />
Taking time to communicate<br />
I’ve been thinking a lot about<br />
communication recently. Partly, this<br />
is because I am often so bad at it<br />
myself. My thoughts and ideas often<br />
bounce around inside my head so<br />
much, that I think colleagues and<br />
family must already have seen them,<br />
which makes my expectations of<br />
them surface in the wrong place.<br />
This leads to misunderstanding and<br />
frustration. The only true solution<br />
is to bring things from my head out<br />
into the open, either by talking them<br />
through with the respective person<br />
or by writing them down. This means<br />
taking time.<br />
Communication has changed a lot in<br />
the past twenty years, arguably not<br />
always for the best. The Internet has<br />
brought a lot of new information and<br />
made research easier, but there is<br />
still a need to evaluate what we find.<br />
We need to trust those providing the<br />
data and be aware that some things<br />
may still not be confirmed. We need<br />
to take time to verify.<br />
The advent of the Digital Age has<br />
also made things easier. We are<br />
more flexible than we have ever<br />
been before. We can work at home,<br />
in the hotel, train, plane and even in<br />
the office. We can choose to check<br />
our emails any time we want. The<br />
downside is that we sometimes<br />
don’t know when to stop. We need<br />
to manage our own expectations<br />
and those of our business partners,<br />
management and colleagues.<br />
Many forms of communication are<br />
unclear, sometimes deliberately<br />
so. To this I count meat alternatives,<br />
like plant burgers, vegan steaks<br />
or just meat-free sausages. Nonalcoholic<br />
beer probably also fits<br />
into this category. Is this marketing,<br />
misinformation or misrepresentation?<br />
I’m sure somebody could take the<br />
time to find alternative names.<br />
In the publishing branch, news<br />
is also getting faster. We have<br />
published print magazines for over<br />
100 years, but for the past few we<br />
have followed the demand for digital<br />
issues, newsletters and banner items.<br />
It is interesting to note from the last<br />
exhibitions, that there is still a desire<br />
for printed copies. News lasts longer<br />
when it is kept on your desk or in the<br />
company’s library. A daily newsletter<br />
has to catch your eye immediately or<br />
it will be swished away; the next one<br />
will be there before you know it.<br />
Ian Healey<br />
Editor-in-Chief<br />
QR-codes are a digital invention<br />
I am still not sure about. They<br />
are everywhere and offer fast<br />
information. At the same exhibitions<br />
it was almost impossible to get in<br />
without a QR code and mobile phone.<br />
I was scanned more times than I<br />
remember, but whether the final<br />
quality is better? The real advantage<br />
of the personal contact is in taking<br />
time, sitting down with a coffee<br />
and talking to people. Face to face<br />
contact is the best way to avoid<br />
misunderstandings and to show your<br />
partner how valuable they are.<br />
Photo: GS<br />
Cheers<br />
If you like it – subscribe!<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />
3<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>
International Magazine March <strong>2022</strong> ISSN 2628-5851<br />
<strong>Technology</strong> & <strong>Marketing</strong><br />
1/22<br />
Contents<br />
Subscribe now…<br />
Ingredients: Insect Proteins, More Sustainable BARF, Pet Nutrition, Plant-Based Food<br />
Processing: Healthy Kibbles, Hygienic Cooking, Modular and Flexible Solutions<br />
Packaging: Recyclable Packaging and Bags, Inline Tray Sealer<br />
<strong>Marketing</strong>: Vet's Corner, Pet Food Competence Network, Anuga FoodTec, IFFA, Interzoo<br />
PetFood PRO magazine wants to<br />
emphasize the high level of quality<br />
and care in the production of pet <strong>food</strong><br />
through the choice of ingredients, the<br />
choice of technology and the choice<br />
of packaging materials.<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> December <strong>2022</strong><br />
1 Editorial<br />
42 Impressum<br />
Ingredients<br />
6 Real-life Scientific Study Demonstrates a Personalized<br />
Nutrition Approach<br />
8 Beverages Get Juicy<br />
11 Versatile and Functional Mineral Solutions<br />
12 Enriched Gummies: Highly Flexible Apple Pectin for<br />
More Tolerance<br />
14 FMCG Gurus: Top Ten Trends in 2023<br />
15 MIAVIT Food with a New Logo<br />
Processing<br />
16 Industrial Machines for Artisanal Family Butchers<br />
21 Scraped Surface Heat Exchanger Helps Reduce<br />
Energy Costs and Emissions<br />
22 Precise Results: New Analytical Instrument Unites 3<br />
Measuring Tasks in 1 Instrument<br />
24 Independent, Artisan Cheesemaker Reduces Energy<br />
Costs, Optimize Operations and Ensure Product<br />
Integrity<br />
28 Giacovelli Goes for Cutting-Edge Electronics for its<br />
Premium Cherries<br />
32 Building a Robust Food Safety Testing Program Using<br />
Single Cloud-Based SaaS Solution<br />
Packaging<br />
34 Vetipak Enjoys the Sweet Taste of Success Thanks<br />
to Robotics<br />
36 A Perfect Product Created with Passion Ankerkraut<br />
Puts its Trust in Label Specialist<br />
38 Green Layer IBC and PE Drums: Quality and Safety<br />
with a High Recyclate Content<br />
<strong>Technology</strong> & <strong>Marketing</strong><br />
www.harnisch.com<br />
Departments<br />
39 Events<br />
40 FILTECH 2023
tting <strong>Technology</strong><br />
9/6/22 3:14 PM<br />
Vol. 36 • 31377<br />
ISSN 0932-2744<br />
nitary<br />
s.<br />
simple<br />
ndard<br />
eeding<br />
ne.<br />
your product.<br />
.urschel.com<br />
Cover: New Approach to<br />
Personalized Nutrition<br />
Apple Pectin in<br />
Confectionery<br />
Pumping Curds & Whey<br />
for Cheese<br />
6/22<br />
Robot <strong>Technology</strong> in<br />
FMCG Packaging<br />
Cover:<br />
A recently published study demonstrates<br />
that BENEO ingredients<br />
support a personalized nutrition<br />
approach. Conducted under reallife<br />
conditions the study further<br />
confirms the health advantages<br />
of the slow-release carbohydrate<br />
PalatinoseTM and the prebiotic fiber<br />
Orafti®Synergy1. The results show<br />
an improvement in blood glucose<br />
control and benefits to gut microbiota<br />
through a significant increase in<br />
bifidobacteria.<br />
Our Cover Story starts on page 6.<br />
Photo: BENEO / shutterstock/sdecoret<br />
Ingredients: Apple Pectin<br />
The demand for sugar-reduced or sugar-free confectionery<br />
is increasing along with consumers’ awareness of nutrition.<br />
However, the production of such confectionery can be very<br />
challenging. Many trials are often necessary to figure out the<br />
influence on texture and storage stability. Apple pectin can<br />
be used excellently in combination with functional additives<br />
and sugar reduction. Read the full story on page 10<br />
Processing: Energy Reduction<br />
A leading UK cheesemaker needed a new pump to transfer<br />
the curds and whey across the facility. It was all about the<br />
technology and the safety. The solution was even better than<br />
expected: „It has made our operation better. If we were to<br />
damage the curds and whey, we would lose some of the solids,<br />
so we have to be gentle with the pumping.“ See the case<br />
study on page 24<br />
Packaging: Robotic Success<br />
With changing consumer needs and increasing labor scarcity,<br />
robotics technologies are often a welcome addition. Product<br />
life cycles are getting shorter, and manufacturers are looking<br />
for more flexibility. A leading contract manufacturer Vetipak<br />
has responded to these challenges with an innovative automation<br />
solution that combines the strengths of people and<br />
technology. Find out more on page 34<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • February 2016<br />
Key No. 102163
Cover Story<br />
Real-life Scientific Study Demonstrates<br />
the Need for a Personalized Nutrition<br />
Approach<br />
A recently published study i conducted<br />
by Per<strong>food</strong> GmbH, Germany, in<br />
collaboration with the University of<br />
Lübeck, Germany, demonstrates<br />
that BENEO ingredients support<br />
a personalized nutrition approach.<br />
BENEO’s first citizen science study<br />
conducted under real-life conditions<br />
further confirms the health benefits of<br />
BENEO’s slow-release carbohydrate<br />
Palatinose TM and the prebiotic fiber<br />
Orafti®Synergy1 ii . The results show<br />
that both ingredients improve blood<br />
glucose control and that the latter also<br />
beneficially modulates gut microbiota<br />
through a significant increase in<br />
beneficial bifidobacteria.<br />
This is the first study of its kind to<br />
investigate the effects of a BENEO<br />
diet combining Palatinose TM and<br />
Orafti®Synergy1 in healthy adults in<br />
a real-life situation using the citizen<br />
science approach. Instead of controlled<br />
conditions where all participants eat<br />
and drink in a strict and well-controlled<br />
manner during the trial, participants<br />
in this study consumed BENEO’s<br />
ingredients in addition to their normal<br />
diet. The effects observed were robust<br />
even in such a very heterogenous<br />
population and not overruled by the<br />
habitual diet and usual lifestyle.<br />
Two dietary interventions were included<br />
in the study, targeting the support of<br />
blood glucose management, as well as<br />
the gut microbiota by increasing the<br />
beneficial bacteria (Bifidobacteria). The<br />
participants took part in a test phase<br />
over 14 days during which, in addition<br />
to the habitual diets, over three days<br />
they consumed drinks with either 30 g<br />
sucrose or 30 g Palatinose TM twice a day<br />
(for breakfast and lunch together with<br />
the habitual meal). Orafti®Synergy1<br />
(10g/d) was added to their usual dinner<br />
for 11 days. Continuous blood glucose<br />
monitoring (CGM) was applied to<br />
evaluate the blood glucose response<br />
throughout, with stool samples<br />
collected at the beginning and end of<br />
the test phase and analysed using a gut<br />
microbiome RNA sequencing technique<br />
to measure the compositional changes<br />
of the gut microbiota.<br />
The findings highlight the added value<br />
of BENEO’s ingredients for everyday<br />
life through various applications. When<br />
added to the individual diet, beneficial<br />
effects that were previously shown in<br />
controlled clinical studies could also<br />
be demonstrated in an habitual diet<br />
situation. In comparison to sucrose,<br />
Palatinose TM showed a lower blood<br />
glucose response, a lower and more<br />
balanced blood glucose profile for the<br />
day, plus a slow release and sustained<br />
glucose supply. The positive effects<br />
of Orafti®Synergy1 supplementation<br />
were also demonstrated in this reallife<br />
situation through a significant<br />
increase in beneficial bifidobacteria<br />
and a significant decrease in glycaemic<br />
variability over time. The decrease in<br />
glycaemic variability over time was<br />
irrespective of the carbohydrate<br />
consumed and therefore is a beneficial<br />
effect that can be regarded as<br />
synergistic to the Palatinose TM related<br />
effects on blood glucose management.<br />
These latest findings demonstrate<br />
that the combination of Palatinose TM<br />
and Orafti®Synergy1, independently<br />
6<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>
Cover Story<br />
of each other, supports blood glucose<br />
management for improved metabolic<br />
health. Therefore, incorporating these<br />
functional ingredients as part of a healthy<br />
diet can improve the diet quality, also in<br />
the context of personalized nutrition,<br />
and contribute to overall better health.<br />
Anke Sentko, Vice President Regulatory<br />
Affairs & Nutrition Communication at<br />
BENEO comments, “For the first time,<br />
the health benefits of our ingredients<br />
that have already been proven in numerous<br />
clinical studies under controlled<br />
circumstances, are now confirmed<br />
in complex real-life situations. These<br />
recent study results show that <strong>food</strong><br />
choices matter and demonstrate<br />
how functional ingredients can help<br />
to support health. The study design<br />
also demonstrates that both BENEO’s<br />
Palatinose TM and Orafti®Synergy1<br />
deliver health benefits in the context<br />
of personalized nutrition by addressing<br />
individual dietary needs, a diet approach<br />
that is appreciated by more and more<br />
consumers when it comes to topics such<br />
as weight management and ensuring a<br />
healthy body and mind.<br />
“Furthermore, the demonstration<br />
of the synergetic effect of the<br />
two ingredients related to the<br />
decrease in glycaemic variability<br />
over time was particularly exciting<br />
for us: it finally confirms that<br />
microbiota composition and blood<br />
sugar management are closely<br />
interrelated. Therefore BENEO’s<br />
functional ingredients Palatinose TM<br />
and Orafti®Synergy1 offer a holistic<br />
approach.”<br />
fmt<br />
i Kordowski A, Künstner A, Schweitzer L, Theis S,<br />
Schröder T, Busch H, Sina C, Smollich M (<strong>2022</strong>)<br />
PalatinoseTM (Isomaltulose) and Prebiotic<br />
Inulin-Type Fructans Have Beneficial Effects<br />
on Glycemic Response and Gut Microbiota<br />
Composition in Healthy Volunteers - A Real-<br />
Life, Retrospective Study of a Cohort That<br />
Participated in a Digital Nutrition Program.<br />
Frontiers in Nutrition 9. DOI: 10.3389/<br />
fnut.<strong>2022</strong>.829933, published 07 March <strong>2022</strong>.<br />
Link: https://www.frontiersin.org/article/10.3389/<br />
fnut.<strong>2022</strong>.829933<br />
ii Orafti®Synergy1 is an oligofructose inulin<br />
combination containing shorter chain inulin<br />
(oligofructose DP < 10) and longer chain inulin<br />
(inulin DP ≥ 10) in an approximate 50:50 ratio ±<br />
10% each. Beneo Orafti, Tienen, Belgium<br />
Come and see for yourself:<br />
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<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />
7
Ingredients<br />
Beverages Get Juicy<br />
by Donna Berry<br />
A lot has changed in the juice beverage<br />
business in the past 25 years, much out<br />
of necessity. The category needed a<br />
makeover to stay competitive and keep<br />
consumers drinking juice, as many<br />
learned to think of fruit and vegetable<br />
extractions as concentrated sources of<br />
empty-calorie sugars.<br />
Today juices are being used in<br />
combination with other fluids<br />
and better-for-you ingredients to<br />
improve their nutritional value. Many<br />
emphasize their sourcing while others<br />
promote the juicing process. In some<br />
instances, the juice serves as a flavor<br />
or sweetening ingredient to a different<br />
base beverage. It’s even getting<br />
boozed up.<br />
Molson Coors Beverage Company, for<br />
example, is expanding its Vizzy Hard<br />
Seltzer portfolio with the introduction<br />
of Vizzy Mimosa Hard Seltzer. Inspired<br />
by the mimosa cocktail, the hard seltzer<br />
is made with real orange juice, mimosainspired<br />
flavors and antioxidant vitamin<br />
C from the acerola fruit. The new<br />
product is available in four different<br />
flavors: Peach Orange, Pineapple<br />
Orange, Pomegranate Orange and<br />
Strawberry Orange.<br />
Fruit juice helps “naturally” sweeten<br />
caffeinated beverages, such as<br />
Starbucks Refreshers, where the<br />
caffeine comes from green coffee<br />
extract. There’s also MTN DEW<br />
KICKSTART from PepsiCo, which is a<br />
fusion of Mountain Dew soda, real fruit<br />
juice and a kick of caffeine. Both lines<br />
have been around for almost a decade,<br />
with flavors coming and going. It’s all<br />
about switching up the juice component.<br />
Some of the trendy offerings in the<br />
KICKSTART line now include Blood<br />
Orange, Blueberry Pomegranate and<br />
Watermelon.<br />
Watermelon juice has been gaining<br />
traction among health aficionados<br />
for its high antioxidant (lycopene)<br />
and electrolyte (potassium) content.<br />
In the U.S., Frey Farms—one of the<br />
largest processors of watermelon<br />
juice in the country--is responding<br />
to growing interest in watermelon<br />
juice through a major expansion to its<br />
cold-pressed processing center. It will<br />
yield 6,000 gallons of cold-pressed,<br />
unpasteurized watermelon juice per<br />
day. Each watermelon undergoes a<br />
proprietary process that uses minimal<br />
processing techniques to cold extract<br />
the juice and chill it to near freezing<br />
within minutes. This innovative process<br />
helps to maintain superior flavor while<br />
retaining its natural color, as well as<br />
nutrients. In addition to the original<br />
watermelon juice, the company now<br />
offers a watermelon juice and coconut<br />
water blend, with more concepts in the<br />
works.<br />
Cold-press processing is a key to many<br />
of the newer 100% juice products<br />
entering the marketplace. The more<br />
traditional method of extracting liquid<br />
from fruits and vegetables is centrifugal<br />
juicing. This is where fast-spinning<br />
blades expel the juices, as compared to<br />
the slow pulverizer with hydraulic press<br />
used in cold-pressed technology. Most<br />
of the bottled juice brands driving sales<br />
in the category fall into the category of<br />
cold pressed, with many of these juices<br />
further undergoing high-pressure<br />
processing (HPP) in order to obtain<br />
about a 30-day refrigerated shelf life.<br />
The HPP technology uses very high<br />
pressure and no heat to kill potentially<br />
harmful microorganisms to ensure a<br />
safe and good-tasting product.<br />
Consumer interest in cold-pressed juice<br />
is fueled by research showing that this<br />
type of juicing preserves the integrity of<br />
8 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>
Ingredients<br />
vitamins, minerals and enzymes. This<br />
is because the blades encountered<br />
in centrifugal juicing generate heat<br />
and circulate air, both of which have<br />
a deleterious effect on nutrients.<br />
With cold-pressed processing, these<br />
elements are negligible.<br />
Kayco Beyond is debuting Wonder<br />
Lemon, a first-of-its-kind, 100% organic<br />
cold-pressed juice with zero added<br />
sugar. Lemon juice, the primary fruit in<br />
the beverages, is rich in vitamins A and<br />
C, as well as calcium, potassium and<br />
beta-carotene, positioning lemon as<br />
being helpful for immunity, fatigue, and<br />
mood. The drink comes in three flavors:<br />
Lemon Basil Jalapeño, Lemon Ginger<br />
and Lemon Mint, each made with only<br />
five to six ingredients, with less than<br />
110 calories per bottle and made up<br />
of 100% natural fruits and vegetables<br />
and no added sugar, artificial flavors,<br />
preservatives, additives or artificial<br />
coloring.<br />
new soft drink that is truly delicious,”<br />
he said.<br />
Each of Gunna’s drinks are named after<br />
the location of the inspiration behind<br />
each recipe. Sundowner, for example,<br />
is inspired by lemon, lime and bitters,<br />
a concoction widely enjoyed across<br />
Australia. Turtle Juice is inspired by a<br />
specific mango daiquiri cocktail enjoyed<br />
in St. Lucia.<br />
“Turtle Juice is packed with sweet<br />
mangos, a zesty twist of lime and a hint<br />
of coconut,” said Prowting. “Adding a<br />
new dimension to traditional mango<br />
drinks, we’ve incorporated the sourness<br />
of lime to cut through the sweet mangos<br />
and a hint of coconut to add a tropical<br />
complexity without overpowering it.”<br />
Garden of Flavor markets a range of<br />
cold-pressed juices. The brand’s newest<br />
offering is Pear Reishi Energy Elixir,<br />
which includes two super<strong>food</strong>s: Lion’s<br />
Mane and Chaga mushrooms. Both are<br />
known to support brain health, promote<br />
better sleep and help the body adapt to<br />
stress. These super<strong>food</strong>s, along with<br />
reishi, another mushroom, get blended<br />
with ingredients like organic pear juice,<br />
lemon juice, guayusa and probiotic<br />
cultures to help support mental clarity<br />
and energy levels even further.<br />
Adding probiotics to juices is not new,<br />
but really only in the past few years<br />
have consumers caught on that not just<br />
milk and yogurt can be a carrier of these<br />
beneficial live and active bacteria. Juice<br />
can, too.<br />
PepsiCo has been doing it the past few<br />
years under its Naked Juice brand, which<br />
also includes a line of cold-pressed<br />
juices. The brand’s newest offerings are<br />
two vegan smoothies: Orange Vanilla<br />
Crème and Key Lime. They combine<br />
almond milk with fruit juices and are<br />
sweetened with monkfruit.<br />
“Lemon has been a popular drink flavor<br />
forever, but most people don’t realize<br />
how much benefit lemons actually<br />
provide,” said Laura Morris, associate<br />
marketing director at Kayco Brands.<br />
“Unlike many other fruits, a lot of people<br />
don’t want to just bite into a tart, sour<br />
lemon, so they just squeeze it into some<br />
water, losing a lot of the great flavor.<br />
That’s why we created Wonder Lemon,<br />
to give our customers those incredible<br />
health benefits while maintaining the<br />
full, delicious flavor of the lemon.”<br />
Gunna Craft Soft Drinks uses real<br />
lemon juice concentrate, along with<br />
other fruits juices, to make its craft<br />
lemonades. Two of the company’s<br />
newest offerings are Sundowner Lime<br />
Lemonade and Turtle Juice Tropical<br />
Lemonade.<br />
When co-founder Chris Prowting<br />
was asked to describe the flavor<br />
development process in three words,<br />
he went with “exciting, fruity and tiring.”<br />
The process involves refining the flavors<br />
from an idea to an excellent drink.<br />
“Having new ideas and inspiration is<br />
relatively easy, but the fun (and hard<br />
work) is in finding the right type and<br />
combinations of flavors to create a<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />
9
Ingredients<br />
Evive, makers of the blender-less<br />
smoothie, is rolling out three “Super<br />
Functional” offerings. Each super<strong>food</strong>packed,<br />
certified organic and vegan<br />
smoothie is offered in frozen cubes.<br />
Simply pop into a bottle, add water,<br />
juice or plant-based milk and shake.<br />
“Energy” is a combination of raspberry,<br />
blackberry and mint that helps boost<br />
energy without any caffeine thanks<br />
to the addition of panax ginseng, goji<br />
berries, medium chain triglyceride oil,<br />
pitaya powder and moringa. Banana,<br />
mango and beet round out the<br />
energizing effects.<br />
“Zen” has a calming lavender hue and<br />
boasts the subtly sweet flavors of<br />
blueberry, peach, vanilla and lavender.<br />
Light and creamy on the palate, the<br />
drink is packed with super<strong>food</strong>s<br />
that support mindfulness, including<br />
ashwagandha, vanilla bean, flaxseed<br />
and wild blueberries. Zen also includes<br />
banana, edamame and avocado, which<br />
amplify the calming effects.<br />
“Immunity” combines cherry, orange,<br />
elderberry and hibiscus into a potent<br />
brew packed with 17 vitamins and<br />
minerals. It also carries super<strong>food</strong>s<br />
with key nutrients for immunity,<br />
including camu camu, sea buckthorn<br />
and rosehip; and antioxidant-rich fruits<br />
and vegetables, such as strawberries,<br />
carrots and red bell peppers.<br />
Immunity is a key attraction with many<br />
of today’s juices. Old Orchard Brands<br />
now offers Old Orchard’s Immune<br />
Health Blends, which are 100% fruit<br />
juice fortified with vitamins A, B6, C<br />
and E, along with zinc.<br />
Less sugar also increases a juice’s<br />
market appeal. Uncle Matt’s Organic<br />
is rolling out Matt50 Orange Juice<br />
Beverage. It contains half the sugar<br />
and calories as regular orange juice and<br />
is boosted with vitamin C for immunity,<br />
plus prebiotics and probiotics for gut<br />
health and immune support.<br />
“You can now have your juice and drink<br />
it too with just 50 calories per serving,”<br />
said Susan McLean, vice president of<br />
marketing and innovation. “Sweetened<br />
with organic stevia, Matt50 delivers on<br />
taste and nutrition.”<br />
Another fruit gaining attraction postpandemic<br />
is the Montmorency tart<br />
cherry, which is grown largely in the<br />
U.S. and Canada. These cherries are<br />
abundant in anthocyanins, the natural<br />
flavonoid compounds that contribute<br />
to the ruby-red color and distinctive<br />
sour-sweet taste. The fruit has become<br />
the source of more than 50 studies<br />
supporting varied health and wellness<br />
qualities. It’s most well-recognized<br />
benefit is as an anti-inflammatory<br />
agent. It has been shown to assist with<br />
general pain relief, reducing muscle<br />
soreness after exercise and easing<br />
arthritic or gout pain.<br />
Through the presence of melatonin, a<br />
human sleep regulating hormone, tart<br />
cherries have also gained notoriety<br />
as a natural sleep aid. In addition, as a<br />
concentrated source of vitamin C, tart<br />
cherries serve as a natural immune<br />
system regulator.<br />
FruitHaven’s Super Fruit Juice blends<br />
Montmorency cherries with sweet<br />
cherries, pomegranate, cranberries,<br />
blueberries and currants. With<br />
no added sweeteners, the juice is<br />
described as helping an energy boost<br />
for increased mental and physical<br />
strength.<br />
Dole Packaged Foods has entered the<br />
tropical juice category with beverages<br />
with benefits. New Dole Fruitify Glow<br />
combines pineapple and mango juice<br />
with turmeric. Dole Fruitify Energize<br />
is pineapple juice with green tea<br />
extract and Dole Fruitify Replenish is<br />
pineapple juice and coconut water.<br />
Longtime juice category player Ocean<br />
Spray has been busy keeping cranberry<br />
relevant to consumers. New Frutas<br />
Frescas is a line of light beverages<br />
containing fewer calories and sugar<br />
than leading juice drinks. Available<br />
in three flavor offerings rooted in<br />
the cranberry--Cranberry Pineapple<br />
Passion Fruit, Cranberry Lemon<br />
Raspberry and Cranberry Raspberry<br />
Pear--Frutas Frescas are made with<br />
real fruit juice, no artificial sweeteners<br />
and boosted with vitamin C. In addition,<br />
Ocean Spray has introduced two<br />
new flavors of 100% Juice: Cranberry<br />
Elderberry and Cranberry Watermelon.<br />
Graasi Barley Water is a new concept<br />
designed to satisfy consumer cravings<br />
for more hydration, immunity and overall<br />
wellness. The line of ready-to-drink<br />
organic waters has organic barley grass<br />
juice powder as a key ingredient. It comes<br />
from the tender young grass grown from<br />
barley seed. Barley grass is harvested at<br />
the peak of its chlorophyll, protein and<br />
vitamin concentration, before the grass<br />
produces any grain. In addition to the<br />
wellness benefits provided from barley<br />
grass juice powder (fiber, vitamins and<br />
antioxidants), each bottle contains<br />
vitamin C, D and zinc. It comes in three<br />
flavors: Citrus Mint, Cucumber Lime and<br />
Lemongrass Ginger.<br />
“When developing a new line of<br />
functional waters, we focused on unique<br />
ingredients that would promote overall<br />
wellness and self-care,” said Chris<br />
LaCorata, founder of Graasi. “Barley<br />
water has been consumed by cultures<br />
around the world for thousands of<br />
years as a general wellness drink. We’re<br />
bringing it back and making it better<br />
with organic ingredients and immunityboosting<br />
vitamins and minerals.”<br />
Speaking of hydration, pickle juice is<br />
now getting bottled for its benefits.<br />
Pickle juice is loaded with electrolytes in<br />
the form of sodium (from the brine), as<br />
well as some potassium and magnesium,<br />
making it a natural way to rehydrate<br />
after exercise. Pickle juice also contains<br />
probiotics from the natural fermentation<br />
that turns cucumbers into pickles.<br />
Mt. Olive has been offering its pickle<br />
juice in 2-ounce shot-style bottles for a<br />
few years. The company recently rolled<br />
out a 64-ounce jug for extra thirsty<br />
people.<br />
As consumers learn the benefits of<br />
whole <strong>food</strong> nutrition, and prioritize<br />
health and wellness, expect to see more<br />
innovations in the fruit and vegetable<br />
juice space.<br />
fmt<br />
The Author<br />
Donna Berry is a <strong>food</strong> and beverage industry<br />
consultant and editor with over 25 years<br />
experience in tracking trends and advancements<br />
in product development.<br />
10 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>
Ingredients<br />
Versatile and Functional Mineral<br />
Solutions<br />
Natural ingredients with added health and processing benefits<br />
Omya, a global producer of mineral<br />
ingredients, recently showcased<br />
natural solutions that boost health<br />
benefits and nutritional values, while<br />
improving processability. For powder<br />
handling, Omya<strong>food</strong>® 120 and Omya<br />
Calcipur® are two new non-nano flow<br />
aids that offer superb anticaking<br />
functionalities. The highly porous<br />
Omya<strong>food</strong>® 120 perfectly supports<br />
<strong>food</strong> powders and intermediates with<br />
its high moisture binding capacity,<br />
while the very fine Omya Calcipur®<br />
particles can reduce mechanical<br />
interlocking in powdered products<br />
and also act as white pigment in<br />
various formulations.<br />
Market demand for powders in<br />
convenience <strong>food</strong>s, drinks, sports<br />
nutrition and nutraceuticals<br />
continues to rise, as does the desire<br />
for safe, natural and clean label<br />
ingredients. Processing powders is<br />
challenging because they cake easily<br />
due to temperature or moisture. This<br />
results in a loss of product quality<br />
and higher energy demand. Highly<br />
porous and non-nano Omya<strong>food</strong>®<br />
120 particles counteract these issues<br />
thanks to their strong absorption<br />
and moisture-binding capabilities.<br />
Their advanced porous structure<br />
also means reduced mechanical<br />
interlocking. The low-dust ingredients<br />
not only enhance flow but also allow<br />
for improved storage and product<br />
quality throughout the supply chain,<br />
resulting in better performance for<br />
the end-user. At the show, freshly<br />
prepared hot chocolate drinks and<br />
wafers will demonstrate the ease<br />
of use and versatility of all Omya<br />
solutions. Furthermore, delicious<br />
chocolate lentils will demonstrate<br />
the performance of the company’s<br />
white pigment solution in the finest<br />
marble grades.<br />
Also new is Omyanutra® 300 DC<br />
and Omyanutra® 300 Flash, two<br />
innovative excipients for overcoming<br />
processing challenges related to<br />
dietary supplements. Both allow for<br />
free-flowing, directly compressible<br />
blends and provide better<br />
compactability at low compression<br />
forces compared to benchmark<br />
excipients such as lactose and<br />
microcrystalline cellulose. In<br />
addition, the minerals enable<br />
fast disintegration thanks to their<br />
particles’ porous structure which<br />
supports the safe carrying and release<br />
of active ingredients. As it contains a<br />
superdisintegrant, Omyanutra® 300<br />
Flash is a perfect all-in-one solution<br />
for tablet manufacturers. It delivers<br />
fast disintegration in orally and<br />
fast-dissolving tablets (ODTs/FDTs)<br />
regardless of the hardness of the<br />
solid dosage form.<br />
Matching the company’s own<br />
innovations, the holistic distribution<br />
portfolio now includes a new range<br />
of apple fiber, oat fiber blend and<br />
cocoa fiber – all-natural, clean<br />
label ingredients without chemical<br />
treatment or E numbers. By<br />
increasing the healthy fiber content<br />
of the formulation, the micronized<br />
powders allow a health or nutrition<br />
claim to be made for the final product.<br />
Moreover, the ingredients serve as<br />
binders, colorants and anti-caking<br />
agents, and therefore support a<br />
smooth production process.<br />
Further specialities such as yeast<br />
protein and extracts, vitamins and<br />
natural colorant powders are suitable<br />
for natural and vegan clean label<br />
applications. Used in conjunction<br />
with the company’s own high-quality<br />
calcium minerals, these open up<br />
endless possibilities for easy to<br />
process, all-round solutions. fmt<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />
11
Ingredients<br />
Enriched Gummies: Highly Flexible Apple<br />
Pectin for More Tolerance<br />
A newly developed apple pectin<br />
provides a simple solution in the<br />
production of enriched confectionery<br />
that is suitable for numerous functional<br />
ingredients. An additional buffer is not<br />
required. Only the pH value of the<br />
recipe concerned must be adjusted<br />
using the quantity of edible acid.<br />
To manufacture vegan fruit gummies<br />
with pectin, a sweet mass is cooked,<br />
poured into moulds and then cooled<br />
until it gelatinizes in just a couple of<br />
minutes. The advantages of pectin<br />
compared with other hydrocolloids<br />
include its low boiling viscosity and<br />
fast gelification. This is combined<br />
with easy manufacturability and high<br />
efficiency. If the sweets are to be<br />
enriched with functional ingredients,<br />
they can be added to the hot mass<br />
during the cooking process before<br />
gelification. The choice and options<br />
for these ingredients are seemingly<br />
limitless: minerals, vitamins, fiber,<br />
plant extract, cider vinegar and<br />
much more. The problem: Acids and<br />
minerals in particular can interact<br />
with pectin and thus impact the<br />
gelification.<br />
New pectin with significantly<br />
increased tolerance<br />
Confectionery pectins supplied<br />
by Herbstreith & Fox are already<br />
famous for their high tolerance to<br />
recipe parameters. With their latest<br />
12 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>
Ingredients<br />
creation, Pectin Classic AS 519, H&F<br />
is again exceeding this benchmark.<br />
By selecting special apple pectins,<br />
they have managed to significantly<br />
increase tolerance towards cations.<br />
The additional multifunctional, strong<br />
buffer system makes the newly<br />
developed apple pectin extremely<br />
tolerant towards minerals, acids,<br />
vitamins and plant extracts. The<br />
pectin texture is smooth and can be<br />
conveniently and quickly made into<br />
a firm or gum-like chewable sweet. It<br />
can even be used to make sugar-free<br />
gum confectionery, as the new H&F<br />
pectin is sugar-free.<br />
Classic AS 519 pectin<br />
• Flexible apple pectin<br />
• Multifunctional buffer system<br />
• Very tolerant towards functional<br />
ingredients<br />
• No additional buffer necessary<br />
• Versatile use<br />
• Slow gelification<br />
• Excellent castability<br />
• Sugar-free<br />
fmt<br />
Apple pectin: The optimal<br />
solution for sugar-reduced<br />
confectionery<br />
The demand for sugar-reduced<br />
or sugar-free confectionery is<br />
increasing along with consumers’<br />
awareness of nutrition.<br />
However, the production of<br />
such confectionery can be very<br />
challenging. Many trials are<br />
often necessary to figure out the<br />
influence on texture and storage<br />
stability.<br />
Herbstreith & Fox offers solutions<br />
that meet these challenges with<br />
its versatile and flexible pectins,<br />
such as the already buffered and<br />
slow-gelling apple pectins. Pectin<br />
Classic AS 519 gels reliably<br />
with sugar substitutes such as<br />
maltitol syrup, xylitol, isomalt,<br />
erythritol, polydextrose, maltitol,<br />
sorbitol, inulin and allulose. In<br />
addition, apple pectin can be<br />
used excellently in combination<br />
with functional additives and<br />
sugar reduction.<br />
Join us in<br />
our next:<br />
Hydrocolloid Information Center<br />
Publisher of:<br />
The Quarterly Review of Food<br />
Hydrocolloids<br />
Food Hydrocolloid Conference<br />
MALTA<br />
April 23-25, 2023<br />
Nesha Zalesny – nzalesny@hydrocollid.com<br />
Dennis Seisun – dseisun@hydrocollid.com<br />
www.hydrocolloid.com<br />
Key No. 102333<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />
13
Ingredients<br />
FMCG Gurus: Top Ten Trends in 2023<br />
by Mike Hughes<br />
For the third year in a row, consumers<br />
will enter the New Year in a high state<br />
of uncertainty. This time it is not worry<br />
over the course of the pandemic, but<br />
the economic downturn and rising cost<br />
of living that people are facing. This<br />
result in consumers wanting to continue<br />
to seek out products that satisfy<br />
various needs, while at the same time,<br />
engaging in recessionary shopping<br />
habits and being more attentive to<br />
value. The key implication of this is that<br />
consumers will be reluctant to give up<br />
products that they deem essential and<br />
small luxuries but at the same time,<br />
must be more mindful of spend. FMCG<br />
Gurus has launched its Top Ten<br />
Trends for 2023, highlighting<br />
opportunities to<br />
enhance perceptions<br />
of value.<br />
The first trend for 2023 is Inflationary<br />
Driven and focuses on how consumers<br />
are looking to make their money go<br />
further without sacrificing their need<br />
states, such as becoming less brand<br />
loyal and shopping around, being<br />
more resourceful, and looking to<br />
save money on certain products to<br />
spend more elsewhere. It must be<br />
remembered that few households<br />
have adequate savings, meaning<br />
any deterioration in the economy,<br />
financial well-being, or job security<br />
will hit many people hard and fast,<br />
meaning brands must be seen to<br />
be as responsive as possible. While<br />
consumers accept some form of<br />
compromise over the next twelve<br />
months, value will be more important<br />
than the cheapest price when seeking<br />
out products.<br />
As in previous years, health and<br />
wellness has shaped a number of<br />
trends, as consumers continue to take<br />
a proactive and holistic approach to<br />
well-being. The first health-orientated<br />
trend is Fuel my Mood which describes<br />
how consumers will place greater<br />
emphasis on happiness, emotional<br />
wellness, and energy levels,<br />
especially as they realize<br />
the impact that fatigue<br />
can have on longterm<br />
wellness.<br />
Another trend<br />
related to<br />
health is<br />
Finding<br />
14 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>
Ingredients<br />
Balance which emphasizes how<br />
consumers will look to step back from<br />
daily pressures and re-evaluate what<br />
is important to them, prioritizing their<br />
health, self-educating themselves<br />
about wellness issues, and doing their<br />
best to ensure they are not overawed<br />
by daily pressures and stresses.<br />
Proactive Profiles highlights how<br />
consumers are continuing to take a<br />
long-term approach to wellness and<br />
stay fit and active until as late in life<br />
as possible. Linked to this, consumers<br />
are also recognizing the link between<br />
digestive health and immunity, a trend<br />
that will continue to become more<br />
prevalent as awareness of the gut<br />
microbiome grows. Finally, for health<br />
and wellness, Technolution looks at<br />
how technology will be seen as the<br />
way forward for offering new forms of<br />
innovation in the market, ranging from<br />
personalized products to fermentation<br />
and fortification, to cultivated products.<br />
However, consumers do have other<br />
priorities beyond health and wellness,<br />
and in an era of austerity, more<br />
emphasis will be placed on brands<br />
reassuring people that they have their<br />
best interests at heart and are putting<br />
maximum care and attention into the<br />
formulation of products. The Eagle<br />
Eyes trend looks at how consumers are<br />
being more attentive to information<br />
as they continue to demonstrate<br />
elements of risk aversion, meaning<br />
authenticity and transparency are<br />
crucial, with brands expected to<br />
provide the story behind the products<br />
that they have made. Concerns will<br />
continue to exist around the state of<br />
the environment, and the Blue Planet<br />
trend showcases how people expect<br />
brands to take a holistic and proactive<br />
approach to sustainable practice<br />
along the whole of the supply chain,<br />
especially as people make changes to<br />
their diets and lifestyles to behave in a<br />
more environmentally friendly manner.<br />
This is something that creates new<br />
opportunities around technology, with<br />
the Age of Innovation highlighting how<br />
consumers expect brands to be as<br />
resourceful as possible, avoid waste,<br />
develop new farming practices that<br />
are natural, and address issues such<br />
as <strong>food</strong> waste and carbon emissions.<br />
Self-expression is something that<br />
is also synonymous with value, and<br />
the Inclusive Era trend shows that<br />
consumers want products that mirror<br />
their attitudes and outlook on life,<br />
irrespective of whether the individual<br />
wants to actively challenge societal<br />
norms, or whether they feel that<br />
society is changing at too fast a rate.<br />
Finally, Taste Temptation looks at<br />
how consumers will continue to seek<br />
out small indulgences for reward and<br />
escapism purposes, especially as they<br />
reduce spending on big-ticket items,<br />
and hedonistic products positioned<br />
either nostalgia or experimentation<br />
will appeal to those who seek out small<br />
moments of indulgence.<br />
Irrespective of the trend being<br />
targeted, at a time when reduced<br />
financial confidence means that brand<br />
loyalty will likely decline, it is crucial<br />
to ensure maximum transparency<br />
when targeting a trend and reassuring<br />
consumers that products align with<br />
their need states.<br />
fmt<br />
The Author<br />
Mike Hughes is Head of Research and<br />
Insight at FMCG Gurus<br />
MIAVIT Food with a New Logo<br />
MIAVIT Food GmbH launched its first<br />
very own logo this week. The logo picks<br />
up the colors of the vitamins contained<br />
in the premixes. MIAVIT Food relies on<br />
the know-how of its employees and the<br />
reliability of the raw material suppliers<br />
in order to establish long-term<br />
relationships with customers.<br />
Since 2004 MIAVIT GmbH in Essen<br />
(Oldb.) produce premixes for the<br />
<strong>food</strong> industry. As a result of the fastgrowing<br />
market, MIAVIT Food GmbH<br />
was founded in 2010 as a fully-fledged<br />
subsidiary of the MIAVIT Group. “But<br />
now, the time has come for us to<br />
raise our profile over the next few<br />
years, internationalise and access<br />
new markets,” says current Managing<br />
Director Jan Westerkamp. “For us to do<br />
this, it is important that customers see<br />
us as a reliable partner for customised<br />
premixes in the <strong>food</strong> industry right from<br />
the start.” And we would like to achieve<br />
this in future with the MIAVIT Food logo<br />
featuring the different vitamin colors.<br />
The logo should reflect the individuality<br />
of the premixes that are produced from<br />
a wide variety of vitamins. But despite<br />
all this, the new logo can be derived<br />
from the logo of the parent company.<br />
The logo shows the traditional idea of<br />
the family business and also reflects<br />
the modernity of the company.<br />
MIAVIT Food already offers premixes<br />
as powder and liquid for a wide range<br />
of applications in the <strong>food</strong> industry<br />
and has recently started producing<br />
gelling agent premixes. Vitamin, energy<br />
and mineral mixtures form the core<br />
business. MIAVIT Food enables shortterm<br />
implementation of customer<br />
projects through a qualified support<br />
of the development process and a<br />
customer-oriented way of thinking.<br />
The customised premixes are the main<br />
priority at all times.<br />
fmt<br />
jan-westerkamp<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />
15
Processing<br />
Industrial Machines for Artisanal Family<br />
Butchers<br />
VCM 360 and MWW 160 from K+G Wetter<br />
Is artisanal craftsmanship in the<br />
butcher’s shop reconcilable with<br />
the use of industrial machines? The<br />
Lowis butcher’s shop in the town of<br />
Setterich-Baesweiler thinks so! In the<br />
rural area of the Aachen city district,<br />
master butcher Hans Lowis and his<br />
son Niklas, together with eleven<br />
employees, produce liver sausage,<br />
ham sausage (Schinkenwurst) and<br />
many other traditional specialities<br />
just as they did in the first Lowis shop<br />
founded in 1955 – but now supported<br />
by machines that are also used by<br />
industrial companies.<br />
VCM 360 and MWW 160<br />
Vacuum cutters and angle grinders are<br />
delivered by K+G Wetter in Biedenkopf.<br />
These two companies share a long<br />
history. Hans Lowis took over the<br />
business from his parents in 1988 and<br />
was one of the first customers of meat<br />
processing machine manufacturer K+G<br />
Wetter, which itself was established in<br />
1990. “We started with a small 65-liter<br />
bowl cutter and a 130-millimetre angle<br />
grinder,” says Hans Lowis, who has<br />
since handed butchery down to his<br />
son Niklas. “That bowl cutter was in<br />
service for 17 years. We then expanded<br />
to 120, 200 and now 360 liters.” Since<br />
May <strong>2022</strong>, the VCM 360 Hygienic<br />
Secure and the MWW 160 mixer angle<br />
grinder have been performing reliably<br />
in the butchery. The Lowis family has<br />
constructed a new building on an<br />
industrial estate – with high-tech hiding<br />
behind a modern wooden façade.<br />
The new machines have been standing<br />
in the new factory building since spring.<br />
Now, early in this late autumn morning,<br />
several batches of the popular<br />
Christmas liver sausage have already<br />
been chopped – a truly gourmet<br />
variety that contains cream and other<br />
fine ingredients according to the family<br />
recipe. “Liver sausage is our absolute<br />
best seller,” explains Niklas Lowis,<br />
who sells products made by the family<br />
business via two regional branches.<br />
Together with a wholesale partner, he<br />
also sells nationwide through <strong>food</strong><br />
retailers and to the Benelux region.<br />
Optimized cooking system for better<br />
quality and lower energy consumption<br />
When it comes to the sausage meat<br />
used for the liver sausage, the<br />
optimised cooking system of the K+G<br />
Wetter cutters comes to the fore: The<br />
cutter bowl is a completely enclosed,<br />
double-walled system. Hans Lowis<br />
is fully convinced of the advantages<br />
this offers for his speciality butchery<br />
product: “There is less deposition<br />
of the sausage meat and lower<br />
caramelization in the bowl. This has<br />
made our liver sausage even better. In<br />
the past, product deposits forming on<br />
the cooking bowl made intermediate<br />
cleaning of the bowl common after<br />
every ten batches approximately.<br />
Today, practically nothing remains in<br />
the bowl cutter after unloading. This<br />
is clearly due to the double-walled<br />
bowl. Previously, the bowl was heated<br />
far less evenly via steam nozzles.<br />
Now the steam is evenly distributed<br />
in the intermediate space.” “On top<br />
of this comes the machine’s design:<br />
We have achieved an extremely low<br />
vibration level thanks to the cast iron<br />
machine base and can bring the bowl<br />
and blade very close together,” adds<br />
Heiko Schneider, Area Sales Manager<br />
at K+G Wetter. “Talking to customers<br />
has taught me that product becoming<br />
baked on is a bigger problem when the<br />
bowl/blade spacing is greater. These<br />
are issues that you might not associate<br />
with product quality at first glance, but<br />
they have a massive impact.” Product<br />
Undesired components such as bone splinters<br />
or pieces of sinew are automatically and reliably<br />
removed during the grinding process and<br />
ejected to the side. Simultaneously, the working<br />
area in front of the machine remains free –<br />
giving the sorting device of K+G Wetter grinders<br />
decisive advantages.<br />
The Lowis butcher’s shop was founded in 1955. In the new building, artisanal specialities are produced<br />
behind the modern wooden façade using high-tech machines.<br />
Photos: K+G Wetter<br />
16 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>
Processing<br />
quality that delights customers<br />
also benefits from sophisticated<br />
technology.<br />
A further advantage: Whereas the<br />
entire vacuum vessel area used to heat<br />
up during the cooking process, now<br />
only the small space between the cutter<br />
bowl walls is heated, thereby saving<br />
time and energy. The issue of energy is<br />
huge. Niklas Lowis has prepared some<br />
figures: “The machine has one-and-ahalf<br />
times the capacity of the VCM 200,<br />
but its peak current load has actually<br />
been reduced. If you add to this the<br />
fact that we could already produce 400<br />
kilogrammes of Mettwurst sausage<br />
meat in the 360-liter bowl without<br />
anything overflowing, the machine’s<br />
economical consumption of precious<br />
energy resources becomes even<br />
clearer.” “This is only possible thanks<br />
to the raised bowl rim and special bowl<br />
geometry,” explains Heiko Schneider.<br />
But Niklas Lowis also occasionally<br />
uses the VCM 360 for smaller special<br />
production batches. “I also make 40<br />
kilogrammes of stuffing mix in the<br />
cutter. So it’s also possible to make<br />
small quantities with it, the product is<br />
well processed and it makes financial<br />
sense.” It was therefore unnecessary<br />
for the Lowis butcher’s shop to<br />
purchase a separate small bowl cutter<br />
for such tasks.<br />
Grinder and bowl cutter hygiene<br />
and quality<br />
Meanwhile, in the bright and airy<br />
production area, Lowis employee<br />
Moris Porkert cleans the cutter for<br />
processing the next batch. A further<br />
regional specialty, Rheinische<br />
Schinkenwurst (Rhineland ham<br />
sausage), is also on the production<br />
schedule. Fleischwurst or Lyoner is the<br />
name of the fine boiled sausage found<br />
in other regions of Germany. Thanks<br />
to the innovations offered by K+G<br />
Wetter’s Hygienic Secure range, Lowis’<br />
employees spend significantly less<br />
time on the absolute hygienic cleaning<br />
of the bowl cutter. “I am absolutely<br />
convinced of the benefits of Hygienic<br />
Secure,” says Niklas Lowis. “It wasn’t<br />
even on my radar when I was shopping<br />
for a machine, but it’s phenomenally<br />
easy to clean and really good – for<br />
The VCM 360 “Hygienic Secure” is convenient to operate and saves time and energy during<br />
processing and cleaning. “It’s the perfect machine,” comments master butcher Niklas Lowis.<br />
example, because you can remove the<br />
knife cover strips. In our experience,<br />
Hygienic Secure consistently saves us<br />
20 per cent in terms of cleaning time!”<br />
The meat for the Schinkenwurst<br />
initially passes through the MWW 160<br />
mixer angle grinder, which took its<br />
place in Lowis’ premises at the same<br />
time as the industrial bowl cutter. “The<br />
MWW 130 we had before had started<br />
to show its age and couldn’t cope<br />
with the increased demands we were<br />
placing on it,” says Hans Lowis. The<br />
master butcher also places particular<br />
importance on the Easy Access<br />
feature. “The design with a door in the<br />
grinder’s hopper was indispensable for<br />
us when we bought the new machine.<br />
We would have really regretted not<br />
having it, because it’s so ingenious to<br />
use – it’s right at the top in a class of its<br />
own. No other grinder offers such ease<br />
of access.” Despite its industrial size,<br />
practical experience shows that all<br />
Lowis employees are able to operate<br />
the machine perfectly and remove and<br />
refit the mixing paddle and meat worm<br />
very easily, quickly and effortlessly<br />
during cleaning.<br />
Of course, the Lowis butchery produces<br />
minced meat using the grinder – “The<br />
cutting pattern has become even<br />
The design of the VCM 360 allows the bowl volume to be utilised optimally – to produce large, topquality<br />
batches without losses caused by overflowing.<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />
17
Processing<br />
clearer”, Niklas Lowis is pleased to say<br />
– and minces meat before cutting: “We<br />
don’t put anything in the cutter that<br />
hasn’t first been ground”. This is due<br />
to the sorting device, which reliably<br />
removes unwanted components in<br />
the meat, such as sinews and bone<br />
splinters. “We already have the sorting<br />
device in our third machine from K+G<br />
Wetter. It was always fantastic, but<br />
has been greatly improved thanks<br />
to various technical innovations and<br />
especially by the new sorting knife.”<br />
Lowis also finds the lateral unloading<br />
of the sorted material a convincing<br />
feature. “There’s nothing to obstruct<br />
the cutting set housing which allows it<br />
to be cleaned easily and quickly.”<br />
Thanks to the stick mixing shaft, the<br />
butchery also processes frozen<br />
material using the MWW 160: “Our cold<br />
store operates at -4 degrees (Celsius).<br />
This delivers slightly frozen blocks<br />
which we chop and mince perfectly<br />
using the mincer and special mixing<br />
shaft,” reports Niklas Lowis.<br />
Moreover, the MWW 160 from K+G<br />
Wetter also offers sophisticated<br />
solutions in terms of hygiene – for<br />
example, the rinsing chamber, which<br />
allows the area behind the meat<br />
worm, feeder worm and mixing paddle<br />
seals to be simply rinsed from the<br />
outside on a daily basis: Even if tiny<br />
particles penetrate these seals as a<br />
result of the grinding pressure, they<br />
cannot form deposits which provide<br />
a breeding ground for germs. “The<br />
rinsing chamber is so good that<br />
it’s completely unobtrusive in daily<br />
operations,” smiles Hans Lowis. “We<br />
just rinse it through and that’s it.”<br />
Disassembling the worms and mixing<br />
shafts for cleaning is also extremely<br />
easy thanks to the easy-access door<br />
in the grinder’s hopper and the quickrelease<br />
fasteners. “You have access to<br />
all parts of the machine and it’s always<br />
sparkling clean,” says senior boss<br />
Lowis.<br />
The Lowis butcher’s shop relies on the MWW 160 (front) and the VCM 360 from K+G Wetter. These<br />
efficient production machines save the company time and money – and deliver enhanced quality.<br />
minced meat into the cutter bowl.<br />
Gradually, more ingredients are added<br />
– spices, salt, ice, more meat. Niklas<br />
Lowis starts each work step by hand.<br />
“Two-four?” he calls out to his father in<br />
between – it’s about the right speed<br />
for the next production step. Lowis<br />
senior signals his agreement – he has<br />
all the recipes along with quantities,<br />
ingredients and work processes in his<br />
head. So sausage production at Lowis<br />
is still real artisanal craftsmanship, even<br />
using the large industrial bowl cutter.<br />
After just a few minutes, the sausage<br />
meat is ready and Niklas Lowis ejects it<br />
with the unloader into the waiting meat<br />
trolleys. A few months ago the cutter<br />
would still have been in the middle of<br />
production, but now it is already ready<br />
for the next batch. “Our experience<br />
shows that the time saving is around<br />
40 per cent. It was previously ten<br />
minutes, now it’s six – that’s already an<br />
insane gain from an economic point of<br />
view.” Another advantage: “Like many<br />
other companies, we are also suffering<br />
from a shortage of staff. That’s why we<br />
search out every opportunity for saving<br />
working time while maintaining or<br />
improving quality,” says Niklas Lowis.<br />
The small company therefore relies on<br />
large bowl cutters and grinders from<br />
K+G Wetter.<br />
Liver sausage is one of the Lowis’ specialities – Niklas Lowis and his father Hans offer the entire range<br />
of butchery products.<br />
A fine sense for perfect artisanal<br />
sausages<br />
Niklas Lowis opens the noise protection<br />
lid of the neighbouring VCM 360. The<br />
excellently-guided hydraulic loading<br />
system precisely doses the previously<br />
18 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>
Processing<br />
Key No. 101822<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />
19
Processing<br />
The company does not save time<br />
by using higher speeds: According<br />
to Hans Lowis, “This only increases<br />
power consumption and causes<br />
bearing wear; there is simply no<br />
benefit.” On the other hand, the<br />
master butcher relies on careful<br />
preparation, for example prior<br />
grinding, and on artisanal tricks such<br />
as knowing the right time to add salt.<br />
Niklas Lowis describes the finished<br />
Schinkenwurst as follows: “The<br />
sausage has an artisanal structure.<br />
We could of course cut the sausage<br />
meat absolutely finely and smoothly,<br />
but it would then have a completely<br />
different texture. Our method using<br />
the industrial cutter – by chopping<br />
more slowly and for longer rather<br />
than quickly and at top speed – gives<br />
the sausage a texture like the one<br />
from the butcher’s shop next door.<br />
It’s something that becomes clearly<br />
apparent when you eat it.”<br />
Customized touch panel<br />
A special feature programmed by<br />
the K+G Wetter team to address the<br />
specific needs of the Lowis butcher’s<br />
shop is the control panel that has<br />
been customised to provide the<br />
functions needed by the business<br />
every day. For example, all nine knife<br />
speed buttons have been assigned<br />
twice, which means that Niklas<br />
Lowis only has to double tap to set<br />
the perfect speed. The touch fields<br />
for vacuum, temperature and bowl<br />
revolutions have received similar<br />
treatment.<br />
Service experts and customer<br />
relations on an equal footing<br />
In order to ensure the machine is<br />
maintained in perfect condition at<br />
all times, customer service is an<br />
important background issue. Senior<br />
boss Hans Lowis enthuses about<br />
his many years of experience: “K+G<br />
Wetter is as family-oriented as we are.<br />
With them we have a direct line to the<br />
The touch panel of the VCM 360 from K+G Wetter can be custom programmed in accordance with<br />
customer requirements – thereby facilitating optimal workflows.<br />
Second- and third-generation master butchers Hans Lowis (left) and his son Niklas run the traditional<br />
business from the district of Aachen.<br />
management and don’t get tied up in<br />
a call centre when there’s a problem<br />
to be solved. Like us, they are fully<br />
grounded. Their customer service<br />
staff are simply unbeatable too. They<br />
always endeavor to find a direct<br />
solution. It’s something money can’t<br />
really buy.”<br />
“With them, the boss – in fact both<br />
bosses – are still directly involved<br />
in production and are fantastic role<br />
models for their employees. I am<br />
able to talk to them directly, not to a<br />
department head. That’s what I call<br />
a customer relationship on an equal<br />
footing,” adds Heiko Schneider.<br />
Ideas derived from practice for<br />
the perfect machine<br />
After finishing the current batch of<br />
boiled sausage meat, Hans Lowis<br />
and K+G Wetter area sales manager<br />
Heiko Schneider meet at the machine<br />
to discuss ideas, just as they have<br />
during the entire duration of their<br />
long-standing collaboration. “We<br />
are always really pleased to accept<br />
suggestions derived from practical<br />
experience and pass them on to<br />
our design department,” says Heiko<br />
Schneider. It’s all about the details:<br />
“From my perspective, the VCM 360<br />
is currently the absolutely perfect<br />
machine,” says Hans Lowis with<br />
complete conviction.<br />
fmt<br />
20 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>
Processing<br />
Scraped Surface Heat Exchanger Helps<br />
Reduce Energy Costs and Emissions<br />
Margarine and shortening producers report a decrease in 30% of costs and 200 tons of carbon dioxide<br />
emissions annually per production line<br />
SPX FLOW, Inc., a leading provider<br />
of process solutions, reports that<br />
customers who use its latest scraped<br />
surface heat exchanger (SSHE),<br />
Nexus, in margarine and shortening<br />
production are better able to meet<br />
sustainability and business goals by<br />
reducing emissions and cost. Nexus<br />
is a critical piece of equipment in<br />
forming the correct crystal struct-ure<br />
in margarine, shortenings and other<br />
fats and oils products. Nexus uses<br />
carbon dioxide (CO 2<br />
) as a refrigerant<br />
rather than the traditional freon (HFC<br />
or HCFC) or ammonia (NH 3<br />
).<br />
“While most companies still use<br />
ammonia or freon, SPX FLOW has<br />
pushed for innovation by switching<br />
to carbon dioxide,” said Alf Sievers,<br />
Global Product Manager. “We pride<br />
ourselves on being solution makers,<br />
and our customers’ data proves how<br />
much Nexus makes a difference as we<br />
find the safest, most sustainable way to<br />
help them.”<br />
Data shows that when customers began<br />
using the Nexus, each line improved its<br />
heat transfer by approximately 30%<br />
compared to other refrigerants. The<br />
data also confirms that the product<br />
quality improved compared to lines<br />
using other refrigerants.<br />
Each line also reduces the annual<br />
CO 2<br />
emissions to the environment by<br />
about 200 tons annually when using<br />
CO 2<br />
compared to other refrigerants<br />
because of the higher efficiency.<br />
SPX FLOW recommends CO 2<br />
refrigerant<br />
because it’s safer and more<br />
sustainable than traditional refrigerants<br />
used in SSHE. Ammonia (NH 3<br />
) is toxic<br />
— leaks can harm workers. And if freon<br />
leaks, it is harmful to the environment.<br />
CO 2<br />
refrigerant is considered “cleaner”<br />
due to its Global Warming Potential<br />
(GWP) of one, according to the<br />
California Air Resources Board. Some<br />
types of freon, meanwhile, have a GWP<br />
potential of almost 4,000.<br />
“Businesses are looking for more ways to<br />
be sustainable and meet climate goals,<br />
and results like this are an important<br />
step that helps do that,” said Sievers.<br />
“We will continue to work to innovate<br />
and create new ways to partner with our<br />
customers on this front.”<br />
fmt<br />
Is your production flexible<br />
and sustainable enough?<br />
#MakeitOMRON<br />
fmt<br />
Meet changing customer demand and surpass<br />
sustainability targets with our range of integrated<br />
manufacturing solutions.<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />
Make it flexible. Make it sustainable. Make it OMRON.<br />
21
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Cover Story<br />
Transforming global <strong>food</strong><br />
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<strong>food</strong> loss by making sure<br />
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<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />
23
Processing<br />
Precise Results: New Analytical<br />
Instrument Unites 3 Measuring Tasks in<br />
1 Instrument<br />
The new instrument analyzes liquid, translucent samples for their optical spectrum, color, and water<br />
parameters. Or any of the three. Operators speed up their processes and improve the quality of the results<br />
using Easy VIS. They, therefore, save money, time, and space.<br />
The instrument takes over the<br />
measuring tasks of up to three<br />
instruments: a colorimeter, a<br />
spectrophotometer, and special<br />
measuring methods for water testing,<br />
such as titration. All this power rests<br />
in one instrument about the size<br />
of a notebook. The results appear<br />
on screen in trustworthy accuracy,<br />
precision, and repeatability – within<br />
seconds. That saves money, time,<br />
and space. The instrument’s name is<br />
Easy VIS, one of the next-generation<br />
EasyPlus UV/VIS spectrophotometers<br />
produced by METTLER TOLEDO.<br />
The compact Easy VIS by METTLER TOLEDO<br />
efficiently analyzes fluid and translucent<br />
samples. As a true all-rounder, it covers three<br />
measuring tasks in one instrument.<br />
Manufacturers benefit in many<br />
ways<br />
A typical place for Easy VIS is the QC<br />
lab at small manufacturers in the <strong>food</strong><br />
and beverage industry, environmental<br />
testing labs, or any industry needing<br />
quality control and supervising their<br />
process- or wastewaters. The Easy VIS<br />
is used during multiple steps of the<br />
production process: For inspection of<br />
raw materials, quality control of semifinished<br />
and finished products, or<br />
testing the water quality of wastewater.<br />
This streamlines the production<br />
processes considerably. Those who<br />
used to send their samples to an<br />
external laboratory profit even more,<br />
as they can now analyze most samples<br />
independently at an internal cost.<br />
The visual user interface with workflow<br />
guidance allows you to simply scan<br />
and measure. Even untrained staff<br />
can operate Easy VIS intuitively.<br />
This increases the integrity and<br />
repeatability of the analysis and saves<br />
training time.<br />
Easy VIS operates within a wavelength<br />
range of 330 to 1,000 nm. The light<br />
source is an easy-to-replace tungsten<br />
lamp, which any operator can replace<br />
within no time.<br />
The partner device, Easy UV, covers<br />
the full UV/Vis spectrum with a<br />
wavelength range from 190 to 1,000<br />
nm to cover additional applications in<br />
the UV range. Plus: The Easy UV runs<br />
with a power-saving and maintenancefree<br />
xenon-flash lamp.<br />
Analytic precision in three fields<br />
of expertise<br />
25 standard-compliant color scales in<br />
the visible range come pre-installed<br />
and can easily be used. Some examples<br />
are ICUMSA for sugar color, ESBC for<br />
beer quality analysis, or OIV CIELab for<br />
wine color determination. The results<br />
reveal the quality of the product within<br />
seconds.<br />
Water analysis shows, for example,<br />
the concentration of Aluminum,<br />
Ozone, Chlorine, or Polyphenol.<br />
This reveals whether the water is fit<br />
for human consumption or can be<br />
used in further production. Is the<br />
wastewater safe to release? With<br />
its numerous built-in water testing<br />
24 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>
Processing<br />
methods, the spectrophotometer<br />
can quickly provide the answer.<br />
For spectrophotometry, the sample<br />
is analyzed at the wavelengths where<br />
the sample has its characteristic<br />
absorption of light. The Easy VIS<br />
measures the transmitted or absorbed<br />
light and the reading reveals the<br />
sample’s concentration or purity.<br />
A typical analysis with the Easy VIS<br />
The testing procedure is very<br />
simple: One cuvette holds the<br />
blank measurement, and another<br />
is prepared with the sample. After<br />
choosing the desired analysis<br />
method, the cuvette is placed in the<br />
cuvette holder. The PathDetect<br />
function recognizes which path<br />
length is measured. Closing the<br />
lid automatically starts the blank<br />
measurement. (By the way, the blank<br />
measurement is stored for seven<br />
days. So, this step can be neglected<br />
during the rest of the week unless the<br />
measurement parameters change).<br />
After determining the blank, the sample<br />
The PathDetect function of the compact Easy VIS spectrophotometer produced by METTLER<br />
TOLEDO recognizes which path length is measured and reduces errors.<br />
cuvette is brought into the measuring<br />
position. The measurement starts<br />
again automatically after closing the<br />
lid. Within seconds, the results show<br />
up on the screen. Now Easy VIS is<br />
free to analyze other samples or to<br />
start a different analysis method.<br />
With the EasyDirect software, these<br />
results may be automatically saved<br />
or exported to an external storage<br />
device or exchanged with a data<br />
management system (e.g., LIMS). fmt<br />
Key No. 102492<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />
25
Processing<br />
Independent, Artisan Cheesemaker<br />
Chooses Certa to Reduce Energy Costs,<br />
Optimize Operations and Ensure Product<br />
Integrity<br />
• Artisan cheese producer switches from centrifugal pump to MasoSine Certa 400 and wins international<br />
award<br />
• Assurance of no damage to the product due to gentle pumping action<br />
• Pump investment has led to better quality of cheese, improved yield and expansion of lines<br />
When Greenfields Dairy Products Ltd<br />
needed to replace an ageing pump<br />
from another supplier, the family-run<br />
cheesemaker contacted Watson-<br />
Marlow Fluid <strong>Technology</strong> Solutions<br />
(WMFTS) to discover its options.<br />
Greenfields, which specializes in the<br />
craft of award-winning traditional<br />
cheese, decided to introduce a<br />
MasoSine Certa 400 pump from<br />
WMFTS into its operation which<br />
processes up to 10,000 liters of milk<br />
per batch of cheese.<br />
Lancashire, England, Greenfields won<br />
gold for several of its cheeses at the<br />
International Cheese Awards (summer<br />
<strong>2022</strong>).<br />
Steven Procter, Managing Director at<br />
Greenfields, said, “We had been using<br />
the same pump since 1985. We need a<br />
pump to transfer the curds and whey<br />
across the facility because we are<br />
on one level, whereas a lot of cheese<br />
making facilities are on different levels<br />
and can rely on gravity to transfer<br />
curds and whey.<br />
The MasoSine Certa pump has<br />
improved reliability and yield in<br />
Greenfields’ cheese production, while<br />
also reducing energy at a time of rising<br />
costs.<br />
After adding the energy efficient<br />
MasoSine Certa pump for the transfer<br />
of curds and whey across its facility in<br />
“It was a massive task to find a new<br />
pump and we looked at all the different<br />
types. It’s a big investment for a<br />
company of our size and it only gets<br />
used for between one and four hours<br />
per week.<br />
“It was all about the technology. It’s a<br />
lot safer for us to use the MasoSine<br />
Certa because if you damage the<br />
product it can lose yield and that could<br />
affect the quality and certainly our<br />
profitability. By using the MasoSine<br />
Certa it has made our operation<br />
better. If we were to damage the curds<br />
and whey, we would lose some of the<br />
solids, so we have to be gentle with<br />
the pumping.<br />
26 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>
Processing<br />
“The MasoSine Certa works on a<br />
variable speed supply, but we couldn’t<br />
alter the speed of the previous pump.<br />
Now we can speed up or slow down<br />
the transfer of curds and whey with<br />
no damage. The Clean in Place (CIP)<br />
is brilliant too — it’s really easy to use<br />
and is suitable for our business.<br />
“We are only a small family business,<br />
and I would recommend the MasoSine<br />
Certa to other independent artisan<br />
cheesemakers because it’s working<br />
for us. It should last for a lifetime and<br />
gives us an assurance of quality of<br />
product and reliability.<br />
“We make about 25 different varieties<br />
of cheeses. We were winning awards<br />
for our cheese before we introduced<br />
the MasoSine Certa pump, and we<br />
have continued to win awards after<br />
installing the MasoSine Certa pump<br />
for our cheeses.”<br />
Greenfields’ continued success<br />
illustrates how MasoSine Certa pumps<br />
from WMFTS can be successfully<br />
utilised by independent, artisan or<br />
farmhouse dairies, as well as the big<br />
producers.<br />
The MasoSine Certa 400 offers greater<br />
energy efficiency over other pump<br />
technologies, which gave Greenfields’<br />
added value and improved ROI.<br />
MasoSine pumps typically require up<br />
to 50% less power than conventional<br />
pumps used in viscous fluid handling<br />
duties.<br />
Dave Cole, Food and Beverage Sector<br />
Specialist, North, at WMFTS UK, said,<br />
“When I first met Steven at Greenfields<br />
he was looking to renew his equipment<br />
and it was evident he had already done<br />
his research and knew the technical<br />
benefits of our MasoSine Certa pump.<br />
His concerns were now around any<br />
product quality impact the new pump<br />
would have on his proven artisan<br />
process, compared to his long-trusted<br />
existing equipment.<br />
“Through Steven’s own pump trials,<br />
our technical expertise to guide his<br />
final specification selection and our<br />
mutual understanding of his business<br />
needs, he gained the confidence to<br />
press ahead with his purchase of the<br />
MasoSine Certa 400.”<br />
In 2015 Greenfields won the Supreme<br />
Champion at the International Cheese<br />
Awards and seven years later won<br />
another award at the same event<br />
for its Crumbly Lancashire Cheese.<br />
Greenfields produces a wide range<br />
of territorial and specialty cheeses<br />
all of which are produced from locally<br />
sourced milk, with over 20 different<br />
varieties.<br />
WMFTS supplies pumping solutions<br />
to cheesemakers of all sizes. From<br />
producing 2,000 liter vat production<br />
rates through to 100,000 tonnes of<br />
cheese per year from 830 million<br />
liters of milk, WMFTS has a solution to<br />
meet the needs of <strong>food</strong> and beverage<br />
manufacturers.<br />
fmt<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong> 27<br />
Key No. 103201<br />
27
Processing<br />
Giacovelli Goes for Cutting-Edge<br />
Electronics for its Premium Cherries<br />
The Locorotondo-based company, one of Italy’s leading cherry producers, started the <strong>2022</strong> season with a<br />
new InVision2 optical sorter from TOMRA Food, installed at the plant in Turi (Bari). The machine is connected<br />
to the Total View Plus digital platform, which can detect a wide range of internal and external fruit defects<br />
and monitor workflow for unprecedented quality.<br />
In May <strong>2022</strong>, the cherry season at<br />
Giacovelli Srl’s plant in Turi (Bari) got<br />
underway in high gear, thanks to the<br />
new Small Fruit Sorter (SFS) with<br />
InVision2 and TotalView Plus from<br />
TOMRA Food, installed by its Italian<br />
partner Icoel.<br />
Anna and Anna Rita Giacovelli are the<br />
new generation of the Locorotondo<br />
fruit and vegetable company, which<br />
was founded in 1954. Anna is the<br />
daughter of Raffaele, who runs<br />
Giacovelli with his brother Piero. She<br />
is deeply attached to the company’s<br />
lengthy history: “We started out in<br />
local markets with stands where we<br />
sold directly to the consumer. The<br />
first product we sold was citrus<br />
fruit and bit by bit we added others,<br />
including cherries, which are now one<br />
of the most important fruits for us.<br />
We process several tons each year<br />
for European markets (central and<br />
northern Europe) and Italy. Precisely<br />
because cherries are becoming more<br />
and more important, we decided to<br />
K<br />
invest in technology from TOMRA and<br />
Icoel”.<br />
C<br />
M<br />
Y<br />
CM<br />
MY<br />
CY<br />
CMY<br />
28 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>
Processing<br />
The possibilities are endless with Ashworth’s Eye-Link Belts. These strong, durable<br />
belts can be designed and manufactured to satisfy the most demanding applications.<br />
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• Positive drive belt for true tracking<br />
• Reduced belt thickness creates less interference in drying sections<br />
Key No. 101794<br />
Contact us today to let us help you move your business forward,<br />
Call +31 20 5813220 or visit us at ashworth.com/intl-<strong>food</strong>-marketing<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December October <strong>2022</strong> <strong>2022</strong><br />
29<br />
29
Processing<br />
This is the first time the Italian company<br />
has worked with an optical sorter. Until<br />
2021 it had always relied on mechanical<br />
sorters. Today, in order to better cope<br />
with the increasingly demanding retail<br />
and wholesale markets, it has opted<br />
for automation. The difference was<br />
obvious right from the start. “Thanks<br />
to the new sorting machine, we have<br />
really improved everything related<br />
to diameter selection and quality of<br />
the end product: we are now able to<br />
obtain a more accurate gauge. The<br />
machine learns with us every day what<br />
the problems or perhaps even the<br />
advantages of each variety of cherry<br />
are, detecting defects for the best<br />
quality end product”, explains Anna.<br />
<strong>Technology</strong> that guarantees a<br />
clean, homogeneous end product<br />
Carlos Eyheralde, the company’s<br />
agronomist and quality control<br />
manager, boasts extensive experience<br />
with sorting machines and optical<br />
grading systems. After over a month<br />
using TOMRA Food’s InVision2 at<br />
the Giacovelli packaging plant, he<br />
comments, “This machine is different<br />
because it really does come much closer<br />
to achieving a clean and homogenous<br />
end product. I really appreciate the<br />
quality of the electronics, the sensors<br />
and the precision of the optical<br />
cameras that reject both external<br />
and internal problems with the fruit.<br />
Even when the cherries come onto<br />
TOMRA Food’s InVision2accurately<br />
sorts the tons of cherries processed<br />
each day at Giacovelli’s Turi plant<br />
according to size, shape and color. In<br />
addition, the Total View Plus module,<br />
thanks to its 7 different views of<br />
the cherry, accurately identifies<br />
a wide range of defects without<br />
affecting processing speed or hourly<br />
productivity.<br />
30 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>
Processing<br />
the line, it is all handled mechanically<br />
and electronically, and the process is<br />
really gentle. The machine could still<br />
be improved, and I am sure it will be,<br />
in making defect selection even more<br />
accurate”.<br />
In fact, despite the speed of production,<br />
the fruit is not hit or damaged and<br />
the transfers all take place in water<br />
to ensure good individualisation and<br />
distribution of the fruit to one of the 30<br />
outlets in the plant.<br />
For TOMRA Food, every cherry<br />
counts and so does every fruit<br />
and vegetable enterprise<br />
“Every resource counts” is not just a<br />
slogan for TOMRA Food, but a serious<br />
commitment to minimising <strong>food</strong> waste<br />
as part of a real <strong>food</strong> “revolution”<br />
involving the entire supply chain.<br />
It leverages the latest technology<br />
developed from the real needs of the<br />
fruit and vegetable industry.<br />
Benedetta Ricci Iamino, Global<br />
Category Director Cherry, at TOMRA<br />
Food, explains the approach to this<br />
particular sector. “Over the past 12<br />
months, a team of our experts has<br />
travelled to all the world’s major cherry<br />
production areas, working side by<br />
side with our customers to try and<br />
understand how to help them improve<br />
yields, minimise waste, lower labor<br />
costs and find answers to ongoing<br />
Anna continues, “What you can see at a<br />
glance is the automation of processing,<br />
which optimises and specialises the<br />
role of the staff themselves”.<br />
She concludes, “We are totally<br />
convinced that investing in technology<br />
and automation is a key aspect and<br />
the TOMRA and Icoel installation was<br />
the cherry on top of the cake this<br />
year. Without a doubt, automating,<br />
innovating and streamlining processes<br />
helps everyone a little bit, on a business<br />
level and on a processing level”.<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />
31
Processing<br />
challenges, future market needs and<br />
increased quality requirements”.<br />
This focus on the customer is always<br />
appreciated – “The human side is also<br />
really important. The team is always<br />
ready to help you find solutions for any<br />
kind of need”, say Anna and Carlos.<br />
“Italy is definitely one of the most<br />
significant markets for TOMRA Food’s<br />
cherry category and will remain our<br />
main focus”, explains Benedetta<br />
Ricci Iamino. “Thanks to our solid<br />
partnership with Icoel, over half the<br />
electronic sorting systems in the<br />
country come from TOMRA. We expect<br />
to increase this number over the<br />
next two years, thanks to the growing<br />
interest in our technology from Italian<br />
customers, who know they can count<br />
on TOMRA and Icoel to take care of<br />
their cherries”.<br />
fmt<br />
Building a Robust Food Safety Testing<br />
Program Using Single Cloud-Based<br />
SaaS Solution<br />
This analytics platform integrates environmental hygiene monitoring, pathogen detection, <strong>food</strong> authenticity<br />
diagnostics testing and data analytics<br />
The <strong>food</strong> industry relies on accurate<br />
data when it comes to supporting<br />
a robust environmental monitoring<br />
(EM) program to ensure <strong>food</strong><br />
safety. However, this data comes<br />
from disparate sources and must<br />
be compiled and analyzed to make<br />
informed decisions regarding<br />
environmental and product testing.<br />
With advances in technology and<br />
the addition of new regulatory<br />
requirements, it is even more vital<br />
to have all EM and <strong>food</strong> testing data<br />
compiled in a single, easily accessible<br />
location. The best solution today is to<br />
digitize all this information for internal<br />
user access, regardless of location.<br />
Today, data can become siloed<br />
as each department collects and<br />
stores relevant data for their group.<br />
However, sharing this data across<br />
32 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>
Packaging<br />
the organization would provide a new opportunity to<br />
understand the trends and identify which areas of the<br />
business need improvement with respect to overall<br />
<strong>food</strong> safety and product quality.<br />
Fortunately, integrating testing data into a single intelligent<br />
platform has become much easier in the past few years.<br />
One such solution, SureTrend Cloud, offers an intuitive<br />
platform for users to collate environmental and product<br />
data in one location, with the ability to analyze and<br />
visualize results. This, in turn, allows the team to develop<br />
processes based on actionable insights obtained.<br />
Designed originally for capturing hygiene monitoring<br />
data, SureTrend started as a cloud-based solution<br />
for Hygiena® EnSURE Touch users, storing ATP<br />
values as RLUs (relative light units) for reporting and<br />
identification of trouble spots. However, SureTrend<br />
Cloud does much more than that, as it is designed<br />
for tracking and trending data, data analysis, and<br />
reporting. It also can store data from multiple devices,<br />
allowing facilities with multiple locations to analyze<br />
all plant sites from a single software database. This<br />
enables data access from any location globally with<br />
the added assurance of world-class data security.<br />
It also allows for remote configuration of each<br />
luminometer device and access to preprogrammed<br />
reports within the software.<br />
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More recently, SureTrend Cloud has evolved,<br />
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• 2. Multisite data aggregation – Data from all test sites<br />
or products can be visualized in a single view.<br />
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corresponding data visualizations.<br />
• 4. Analytics and Report Customization – Develop<br />
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By offering SureTrend Cloud as a SaaS solution, Hygiena<br />
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<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />
Scan for more details<br />
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Key Nr. 100619<br />
33
Packaging<br />
A Perfect Product Created with Passion<br />
Ankerkraut Puts its Trust in Label<br />
Equipment Specialist<br />
In 2013, company founders Anne and<br />
Stefan Lemke from Hamburg took<br />
a leap of faith and designed their<br />
own brand - and, in 2016, appeared<br />
on the German TV network VOX’s<br />
programme “Die Höhle der Löwen”<br />
(Dragons’ Den) with their Ankerkraut<br />
flavor manufacturing company. They<br />
impressed the investor, Frank Thelen,<br />
with their concept to develop unique<br />
spices and present them in an appealing<br />
jar with a cork stopper. The start-up<br />
quickly gained momentum and now<br />
enjoys international recognition. With<br />
catchy product names like Pull That<br />
Piggy, Teufelskerl (Son of a Gun) or<br />
Bang Boom Bang, this company from<br />
Hamburg has become a true rockstar<br />
of the <strong>food</strong> scene.<br />
The tremendous demand was<br />
not only reflected in a continually<br />
growing product range, but also in<br />
higher production figures. It was<br />
therefore no surprise that, in <strong>2022</strong>,<br />
the time had come to modernise<br />
their machinery. The success of<br />
Ankerkraut products is not only down<br />
to their quality and taste, but also a<br />
result of their extraordinary design<br />
and packaging. The iconic corked jar<br />
with a tamper-evident seal above the<br />
front and back label are its hallmark.<br />
To ensure that the consumers of<br />
the future are also provided with<br />
a perfectly centred seal, this taste<br />
manufacturer chose a new labeller<br />
from the Bavarian manufacturing<br />
company, Gernep.<br />
Best equipped for precise<br />
labelling<br />
The collaboration ran like clockwork<br />
right from the beginning. “In fact, it<br />
was a veritable coming together of<br />
two companies who shared a passion.<br />
Several months of talks containing<br />
mutual recommendations lay between<br />
the initial joint discussions and the<br />
ultimate configuration of the machine,”<br />
Martin Hammerschmid, Managing<br />
Director of Gernep GmbH, remembers.<br />
Customised to meet the requirements<br />
of the taste manufacturer, a Gernep<br />
Soluta 9-720 3SK SD with three<br />
self-adhesive label dispensers was<br />
produced. The Soluta is a true allrounder<br />
and handles both the familiar<br />
corked jars and PET shakers filled<br />
34<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>
Packaging<br />
mainly with dry marinades – the<br />
so-called BBQ rubs. The rubs are<br />
decorated with a front and back label,<br />
with the jars additionally receiving<br />
a tamper-evident label over the<br />
cork. The Soluta can also be used to<br />
apply promotional labels for special<br />
marketing campaigns.<br />
During the label development stage,<br />
the focus was on the visual appearance<br />
of the iconic Ankerkrauf corked jar, a<br />
factor which will be further optimised in<br />
the future. The objective was to apply<br />
the tamper-evident label in a perfectly<br />
centred position in relation to the<br />
corked jar’s front and back labels. To<br />
do so, Gernep designed an orientation<br />
device which was perfectly tailored<br />
to the customer’s needs and which<br />
aligns the label using the embossing<br />
on the jars as a guide. Two infeed<br />
starwheels were planned to position<br />
the tamper-evident label right in the<br />
middle. The orientation is performed in<br />
the first starwheel with the subsequent<br />
starwheel used for the application<br />
of the tamper-evident label onto the<br />
container closure from above. The<br />
containers are then held in place with a<br />
clamping mechanism and transferred<br />
to the machine’s labelling carrousel.<br />
There, a centring cup is lowered onto<br />
the corked jar and securely clamped<br />
for the precise transfer of the front and<br />
back labels.<br />
All of the labels are applied with cab<br />
IXOR self-adhesive label applicators.<br />
The labelling devices were developed<br />
in a joint collaboration between<br />
Gernep and cab, and have since<br />
optimally established themselves on<br />
the market. At Ankerkraut, up to 8,000<br />
containers per hour are handled both<br />
continuously and fully automatically. A<br />
P.E. sensor registers every container,<br />
which then starts each individual<br />
label application procedure. The<br />
containers brought onto the market<br />
by the taste manufacturer thus<br />
conform to state and <strong>food</strong>-industry<br />
regulations. Consumer protection,<br />
quality assurance and traceability are<br />
important arguments. With this in<br />
mind, variable data such as the shelf<br />
lives and batch identification numbers<br />
are printed into the back labels of the<br />
Ankerkraut products directly in the<br />
labeller.<br />
In addition to the taste, the role<br />
played by product labels remains an<br />
increasingly important factor and<br />
the spice market is greatly disputed<br />
nowadays. In Gernep, Ankerkraut<br />
has found a reliable partner to help it<br />
cater to consistently newly emerging<br />
market trends. The products are<br />
available from the online shop,<br />
Amazon, the extensive range found<br />
in retail outlets and specialist stores<br />
in Germany, Austria and Switzerland,<br />
as well as in their own flagship stores.<br />
Armed with a great deal of enthusiasm,<br />
the Ankerkraut taste manufacturing<br />
company has progressed from<br />
being an outstanding start-up to a<br />
successful, mature company with<br />
revenues in the double-digit million<br />
range.<br />
fmt<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong> 35
Packaging<br />
Vetipak Enjoys the Sweet Taste of<br />
Success Thanks to Robotics<br />
A packaging solution with robotics integrated control from OMRON and B Electrical Engineering ensures<br />
scalable processes and high-quality contract manufacturing of fast-moving consumer goods (FMCG), such as<br />
luxury home & body care products, and confectionery.<br />
With changing consumer needs and<br />
increasing labor scarcity, robotics<br />
technologies are a welcome addition<br />
to packaging processes. Product<br />
life cycles are getting shorter, and<br />
manufacturers are looking for<br />
more flexibility. A leading contract<br />
manufacturer Vetipak responded<br />
to these challenges with an<br />
innovative automation solution<br />
that combines the strengths of<br />
people and technology. Vetipak<br />
needed to automate the packaging<br />
process for confectionery and luxury<br />
cosmetics, whilst ensuring speed,<br />
scalability, and quality. They opted<br />
for automating three new packaging<br />
lines with industrial robotics from<br />
OMRON, implemented together with<br />
OMRON Solution Partner B Electrical<br />
Engineering.<br />
Vetipak is a Dutch family company,<br />
established in 1997, that has since<br />
become one of the largest contract<br />
manufactures in Europe, working with<br />
major <strong>food</strong> and commodities brands.<br />
The company provides innovative and<br />
scalable solutions for leading FMCG<br />
companies designed specifically<br />
to their needs. From automating a<br />
highly complicated packaging process<br />
that would not be feasible without<br />
automation, to ensuring high output<br />
or scalability into the future, Vetipak<br />
offers its clients a complete production<br />
and packaging solution: from design<br />
and engineering through to production.<br />
An innovative approach to<br />
contract manufacturing<br />
Mark van der Burgt, Chief Commercial<br />
Officer at Vetipak comments: “We<br />
recently made a considerable<br />
investment to develop our facilities<br />
in the Netherlands, including a fully<br />
controlled building with temperature,<br />
air pressure and humidity control, as<br />
well as state-of-the-art automated<br />
production lines with robotics<br />
technology.”<br />
Thanks to the updated facilities,<br />
Vetipak can serve various markets<br />
from <strong>food</strong>, confectionery, pet <strong>food</strong>s,<br />
consumer electronics to personal care<br />
products, as well as plans to expand<br />
to new markets such as life sciences<br />
and health. Ensuring safety and quality,<br />
the new facilities enable Vetipak to<br />
package a large variety of products<br />
that arrive in huge numbers. Vetipak<br />
is responsible for ensuring that these<br />
products are put in the right packages<br />
Vetipak works with a team of software- and hardware engineers including their long-term partner B Electrical Engineering to build customer-dedicated solutions<br />
36<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>
Packaging<br />
– such as retail and promotional packages, luxury<br />
gift boxes as well as special versions for seasonal<br />
promotion or duty-free zones.<br />
Assembling a team of experts<br />
Van der Burgt continues: “To meet the needs of<br />
our customers, our new packaging lines needed<br />
to be able to handle the volume and the diversity<br />
of products being packaged. We also looked for<br />
solutions that would be easy to use, working safely<br />
and seamlessly together with our staff. The three<br />
projects each had their own specific criteria for<br />
success.”<br />
Van der Burgt explains: “In the first project, we<br />
needed to create a beautiful gift set, with complicated<br />
paper folding, similar to the art of origami. However,<br />
if we had carried this out as a manual process, this<br />
would have required 15 workers per line, and the<br />
project came down to feasibility and cost. Thanks to<br />
robotics, we have made it possible to automate the<br />
numerous manual handling steps, ensure quality,<br />
and made that project feasible with an immediate<br />
return on investment.”<br />
“In the other two projects with confectionery<br />
packaging, one required a large output and the<br />
other needed to be scalable for future needs. For<br />
us, and for the business cases, it was important<br />
to find a flexible solution that can meet changing<br />
consumer demand in terms of different volumes<br />
and designs. It is also important for us to be able<br />
to repurpose the robots later for other needs. For<br />
example, if we would redesign one line, we can use<br />
the same robots and technology on the new line,”<br />
Van der Burgt concludes.<br />
Vetipak works with a team of software- and hardware<br />
engineers including their long-term partner B<br />
Electrical Engineering to build customer-dedicated<br />
solutions. Based in Ravels, Belgium, the system<br />
integrator specialises in designing control cabinets<br />
and providing programmable logic controller<br />
(PLC) solutions, as well as vision, motion, sensors,<br />
robotics and safety solutions.<br />
G u m<br />
&<br />
J elly st a r c h<br />
s w e e t O TC<br />
le s s<br />
la t e<br />
C h o c o<br />
Guy Beyens, Managing Director of B Electrical,<br />
says: “When I first learned about the new Robotics<br />
Integrated Controller from OMRON, I thought it<br />
would be a perfect fit to Vetipak’s needs, as not<br />
only did it provide the right performance, it was also<br />
easy to program. This naturally saves programming<br />
time. With one controller, you can achieve seamless,<br />
smooth integration of sequence, motion, and robot<br />
control, i.e., synchronized control of the robots as<br />
well as other devices.”<br />
The system integrator and Vetipak’s LAB51 team<br />
installed the OMRON Viper robots, the Robotics<br />
www.w-u-d.com<br />
G u m<br />
&<br />
J e<br />
ll y in s t a r c h<br />
s w e e t O TC<br />
Key No. 101525<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong> 37
Packaging<br />
Integrated Controllers, the conveyors,<br />
and also built the control cabinet. The<br />
Vipers are articulated, 6-axis robots<br />
with a maximum payload of 5kg. The<br />
OMRON NJ501-R Robotics Integrated<br />
Controller has been developed for<br />
applications that require high-speed<br />
processing for machine control,<br />
safety, reliability and maintainability.<br />
It enables users to increase the speed<br />
and accuracy of production, whilst<br />
reducing maintenance and time-tomarket.<br />
Key benefits of the new robotics<br />
approach<br />
Guy Beyens continues: “The user<br />
interface for the new system is very<br />
easy and user-friendly. For example,<br />
you can make minute adjustments<br />
in the movement using the touch<br />
panel, that were not possible with<br />
other systems. Thanks to the Robotics<br />
Integrated Controller, the position<br />
of the robot is updated in real time,<br />
which is especially important in the<br />
gluing process. The solution makes<br />
it possible to react to environmental<br />
factors and adjust as needed, enabling<br />
the in-house technicians and operators<br />
A packaging solution with robotics integrated control from OMRON and B Electrical Engineering<br />
ensures scalable processes and high-quality contract manufacturing of fast-moving consumer goods<br />
(FMCG)<br />
to be more independent. It is now for<br />
example possible to adjust a date on<br />
the package, or the gluing position<br />
of the robot directly from the touch<br />
panel.”<br />
Mark van der Burgt adds: “Having<br />
very precise gluing was an additional<br />
benefit to the end customer as it<br />
improves the quality of the packaging.<br />
Luxury products must look good, so<br />
they must be glued neatly, completely,<br />
and precisely. For the <strong>food</strong> industry,<br />
it’s important that everything is<br />
safe, so precision is also extremely<br />
important there. This is all possible<br />
thanks to OMRON’s robotics<br />
technology.“<br />
The system integrator and Vetipak’s LAB51 team installed the OMRON Viper robots with a maximum payload of 5kg, the Robotics Integrated Controllers,<br />
the conveyors, and also built the control cabinet.<br />
38<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>
Packaging<br />
OMRON’s role included solving any<br />
problems that arose; discussing<br />
potential solutions; and sharing their<br />
technical robotics expertise. Sylvie<br />
Van De Weghe, OMRON’s Sales<br />
Manager for Belgium and Luxembourg,<br />
comments: “We’ve worked closely<br />
with B Electrical Engineering for over a<br />
decade, and they were the first partner<br />
in Europe to test and install the new<br />
Robotics Integrated Controller. They<br />
are currently expanding and investing<br />
in a new building so that they can<br />
provide even stronger support for<br />
our robotics solutions. Our goal is<br />
to inspire the end customer, whilst<br />
providing support and service, and<br />
passing our innovations and technical<br />
knowledge onto the partner.”<br />
For Vetipak, the flexibility of the<br />
new lines was key. The company<br />
particularly wanted to make easy<br />
changeovers to different packaging<br />
formats, lowering the entry barriers<br />
for technical solutions. Van De<br />
Weghe adds: “Vetipak has added<br />
another 17 new robots to their<br />
installed base together with OMRON<br />
Robotics Integrated Controllers.<br />
Vetipak’s investment is not tied<br />
only to producing confectionery<br />
retail packages or the assembly of<br />
luxury gift sets. The flexibility of the<br />
Vetipak needed to automate the packaging process for confectionery and luxury cosmetics, whilst<br />
ensuring speed, scalability, and quality.<br />
technology ensures that also future<br />
needs can met by reprogramming<br />
and repurposing the robots for new or<br />
other lines if necessary.”<br />
Mark van der Burgt continues: “We<br />
have been very pleased with the<br />
solution and the collaboration. This<br />
is a great example of our slogan:<br />
Together we make the difference. We<br />
want to contribute to the success<br />
of our customers by becoming a co-<br />
production partner as well as contract<br />
manufacturer, and provide them the<br />
benefit of the factory of the future. We<br />
believe that we can achieve the best<br />
results by developing solutions that<br />
involve people and technology working<br />
in harmony together, ensuring even<br />
greater flexibility, scalability, and quality.<br />
I’m sure that our partners B Electrical<br />
and OMRON will continue to inspire us<br />
and share the latest knowledge with us<br />
to realize those goals.<br />
fmt<br />
Sign up now for our newsletter<br />
www.harnisch.com/<strong>food</strong>/newsletter<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong> 39
Packaging<br />
Green Layer IBC and PE Drums:<br />
Quality and Safety with a High<br />
Recyclate Content<br />
Saving CO 2<br />
is becoming increasingly important in the packaging industry. With the European Green Deal and<br />
the Action Plan for the Circular Economy, the European Union has defined the future framework conditions<br />
for resource-saving economic growth. One central measure is the use of plastic recyclate in packaging.<br />
Schütz is one of the pioneers in this field. The technology leader is constantly increasing the recycled content<br />
of its packaging by using state-of-the-art, multi-layer extrusion and continually developing its recycling<br />
processes.<br />
The Green Layer series is the latest<br />
development in Schütz’s Green<br />
Lifecycle Management. With this<br />
programme, the packaging specialist<br />
supports customers in meeting<br />
their sustainability goals and further<br />
reducing the overall CO 2<br />
footprint of<br />
their packaging. The aim is to ensure<br />
the broadest possible and most<br />
cost-effective supply of eco-friendly<br />
packaging. Ultimately, sourcing the<br />
volume of recyclate required for this<br />
is a task for all partners along the<br />
supply chain. Only if users return<br />
emptied packaging to Schütz will<br />
the manufacturer have sufficient<br />
quantities available for plastic recovery<br />
and be able to supply customers<br />
with new recycled packaging. Schütz<br />
created the necessary infrastructure<br />
for this many years ago: with the<br />
Schütz Ticket Service, the company<br />
collects emptied industrial packaging<br />
worldwide and reconditions it<br />
according to the highest environmental<br />
and safety standards.<br />
Further development of<br />
production technology and<br />
material recycling<br />
Schütz has always focused on<br />
achieving maximum environmental<br />
friendliness in the entire life cycle of its<br />
packaging. The manufacturer achieves<br />
this with smart product design,<br />
advanced production processes, longlasting<br />
product quality and closed<br />
material cycles. Schütz continuously<br />
invests in state-of-the-art production<br />
technology as well as in research<br />
40<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>
Packaging<br />
and development. For example, the<br />
company has consistently reduced<br />
the weight of its packaging in recent<br />
years and has refined the material<br />
recycling processes so that even<br />
heavily contaminated material can<br />
now be reconditioned with the help<br />
of special process technology and<br />
expertise. Schütz can recycle HDPE<br />
in different grades depending on the<br />
desired application; the recycled<br />
HDPE is used to produce packaging<br />
and components.<br />
The forerunner of the circular<br />
economy in industrial packaging<br />
underscores<br />
its pioneering role with the Green<br />
Layer product series. As the leading<br />
manufacturer, Schütz uses 3- or<br />
6-layer extrusion blow moulding<br />
lines in its factories across Europe.<br />
This allows the company to use 30<br />
per cent highquality, natural-colored<br />
recycled material to produce inner<br />
bottles.<br />
What makes this process special is<br />
that the recyclate is used exclusively<br />
to make the middle layer of the inner<br />
bottle. Schütz uses new HDPE to<br />
make the inner and outer layers,<br />
meaning that the filling product and<br />
environment only come into direct<br />
contact with virgin material. This<br />
design means that users save virgin<br />
plastic as well as CO 2<br />
and at the same<br />
time make an important<br />
Contribution to achieving the<br />
goals of the European Green Deal.<br />
The quality of the Green Layer<br />
packaging is identical to Schütz’s<br />
other product ranges. Whether IBC or<br />
plastic drums – Green Layer products<br />
are ideally suited as eco-friendly<br />
packaging for numerous applications.<br />
With this product range, customers<br />
benefit from a high content of recycled<br />
material, low weight and maximum<br />
safety. The majority of the containers,<br />
and especially Schütz plastic drums,<br />
have UN approvals. The new Green<br />
Layer series will initially be launched<br />
in the European markets. After a<br />
successful start, we will gradually<br />
roll out this environmentally friendly<br />
packaging in other regions.<br />
fmt<br />
2023<br />
14-17 February<br />
Nuremberg, Germany<br />
Biofach<br />
NürnbergMesse GmbH<br />
Messezentrum,<br />
90471 Nuremberg<br />
Tel.: +49 911 86 06 49 09<br />
Fax: +49 911 86 06 49 08<br />
www.biofach.de<br />
Let`s meet at<br />
23-25 April<br />
Cologne, Germany<br />
Let`s meet at<br />
ISM + ProSweets Cologne<br />
Koelnmesse GmbH<br />
Messeplatz 1, 50679 Cologne<br />
Tel: +49 1806 002 200<br />
www.ism-cologne.de<br />
prosweets-cologne@koelnmesse.de<br />
4-10 May<br />
Dusseldorf, Germany<br />
interpack<br />
Let`s meet at<br />
Messe Düsseldorf GmbH<br />
Postfach 10 10 06, 40001 Düsseldorf,<br />
Germany<br />
Tel.: +49 211 45 60 01<br />
Fax: +49 211 45 60 6 68<br />
www.interpack.com<br />
2023<br />
8-11 May<br />
Milano, Italy<br />
Let`s meet at<br />
TUTTO FOOD<br />
Camera di Commercio Italo-Tedesca<br />
Italienische Handelskammer München-<br />
Stuttgart e.V.<br />
Landaubogen 10<br />
D-81373 München<br />
Tel.: +49-89-961661-86<br />
messner@italcam.de<br />
www.italcam.de<br />
9-11 May<br />
Geneva Switzerland<br />
Vita<strong>food</strong>s Europe<br />
Let`s meet at<br />
Informa Exhibitions, 5 Howick Place, London<br />
SW1P 1WG, Great Britain<br />
Tel.: +44 20 337 73111<br />
www.vita<strong>food</strong>s.eu.com<br />
16-19 July<br />
Chicago, IL, USA<br />
Let`s meet at<br />
IFT Food Expo<br />
Institute of Food Technologists<br />
252 W. Van Buren,<br />
Suite 1000, Chicago, IL 60607<br />
Tel.: +1-312-782-8424 • Fax: +1-312-782-8348<br />
www.ift.org<br />
This list of events is accurate, to the best of our knowledge. However potential visitors are recommended to check with the<br />
organizer since some details are subject to change. We make no claims to be complete and are grateful for any corrections<br />
or completions. Please contact: <strong>food</strong>@harnisch.com<br />
<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong> 41
Events<br />
Successful Production with Efficient<br />
Filtration<br />
Filtration processes are an indispensable part of the production processes for all types of <strong>food</strong> and beverages.<br />
They ensure requirements for quality and hygiene and in many cases are the key to achieving taste and<br />
appearance. At FILTECH 2023, manufacturers will find everything they need for efficient filtration in their<br />
processes. From February 14 to 16, 2023, the successful combination of trade fair and congress will take<br />
place for the next time.<br />
Whether it’s naturally cloudy juices,<br />
craft beer or orange wine: Unfiltered<br />
beverages are highly in favor with<br />
consumers. This is because dispensing<br />
with one or more steps of filtration in<br />
the manufacturing processes serves<br />
the trend towards naturalness and the<br />
desire for <strong>food</strong>s and beverages that<br />
are as “unprocessed” as possible.<br />
The fact is, however, that even<br />
products advertised with properties<br />
such as “unfiltered” are rarely<br />
manufactured without a single<br />
separation step. Industry insiders<br />
know that unfiltered juices can have<br />
turbidity substances such as pectin<br />
added after they have been filtered –<br />
thus ensuring homogeneity and high<br />
quality. Even from natural wines, at<br />
least the coarsest impurities must be<br />
removed by sieving or raking, and in<br />
the case of beer, it depends above all<br />
on the step in the brewing process at<br />
which a filtration process is dispensed<br />
with in order to be able to advertise it<br />
as unfiltered brew.<br />
There is a good reason why hardly<br />
any manufacturer does without the<br />
separation of undesirable ingredients<br />
from its products: Filtration stands<br />
for quality. As a decisive process<br />
step, it ensures high product quality,<br />
the best possible hygiene and shelf<br />
life, and in many cases is what makes<br />
the desired taste possible in the first<br />
place.<br />
The necessity of filtration, but also the<br />
wide range of possibilities offered by<br />
filter media for beverage production,<br />
can be seen in the number of different<br />
processes used in production alone.<br />
These include:<br />
• Desalination plants for water<br />
treatment<br />
• Reverse osmosis for drinking water<br />
• Air filters for clean ambient air<br />
• Compressed air treatment<br />
• Sterile filtration<br />
• Clarifiers and decanter centrifuges<br />
for juices<br />
• Layer filters for breweries<br />
• Solid-liquid separation<br />
• Mash filter presses<br />
• Lye filtration for bottle cleaning<br />
• Wastewater treatment<br />
42 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>
Events<br />
• Membrane filtration for<br />
dealcoholization of beer and wine<br />
Equipment and components, services,<br />
and know-how for all these processes<br />
and more are offered by FILTECH<br />
exhibitors. The combination of trade fair<br />
and congress offers visitors industryspecific<br />
expertise and opportunities<br />
for personal exchange on filtration and<br />
separation of all types of media.<br />
Focused trade fair with over 440<br />
exhibitors<br />
From February 14 to 16, 2023, FILTECH<br />
will again open its doors to visitors at the<br />
Cologne exhibition center – less than<br />
a year after the previous date in spring<br />
<strong>2022</strong>. Due to the Corona pandemic,<br />
it was necessary to deviate from the<br />
usual one-and-a-half-year interval. “The<br />
innovative power of the filtration industry<br />
is very strong,” explains Suzanne Abetz<br />
from organizer FILTECH Exhibition<br />
Germany. “At FILTECH 2023, the trade<br />
audience will again be presented with<br />
numerous innovations – also from many<br />
new exhibitors who will be taking part for<br />
the first time.”<br />
Visitors to FILTECH 2023 will again<br />
be able to experience a wide range of<br />
products and services: In addition to<br />
separation and separation technology,<br />
the program also includes measuring<br />
technology, analytics, and laboratory<br />
supplies, as well as news from science<br />
and research. Industry leaders such as<br />
ANDRITZ and MANN+HUMMEL will be<br />
represented, as will specialists such as<br />
Haver & Boecker and Lehmann & Voss.<br />
In addition, there will be numerous<br />
research and development institutes.<br />
Operators from the <strong>food</strong> and beverage<br />
industry will benefit from the presence<br />
of suppliers for both solids separation<br />
and solid-liquid separation, as well<br />
as manufacturers from the solid-gas<br />
separation sector.<br />
with energy-efficient solutions for all<br />
HVAC applications in factory buildings.<br />
Whether air purification or filtration<br />
processes in production: The fact that<br />
the demand for new products and<br />
services remains high is also proven<br />
by the large number of exhibitors.<br />
according to the current status, the<br />
organizer is already expecting over<br />
440 companies at FILTECH 2023 –<br />
more than ever before.<br />
Personal exchange at the heart of<br />
the congress<br />
Traditionally, the FILTECH exhibition<br />
area is also complemented by a strong<br />
congress. Visitors thus not only have<br />
the opportunity to experience the latest<br />
products and services live but can also<br />
find out about current trends in research<br />
and development in the congress<br />
area. The FILTECH Scientific Advisory<br />
Board, chaired by Dr. Harald Anlauf<br />
(Karlsruhe Institute of <strong>Technology</strong>) and<br />
Prof. Eberhard Schmidt (Bergische<br />
Universität Wuppertal), guarantees<br />
the high quality of the presentations:<br />
Experts from international universities,<br />
research institutions and companies<br />
review the submitted contribution<br />
proposals and compile a program that<br />
guarantees valuable information from<br />
all areas of the industry. The organizer<br />
expects more than 200 presentations<br />
for FILTECH 2023.<br />
The congress at the event is divided<br />
into units covering all relevant topics.<br />
Seven thematic areas will be in focus:<br />
• Solid-liquid separation<br />
• Solid-gas separation<br />
• Filter media<br />
• Testing, instrumentation, and control<br />
• Simulation and modeling<br />
• product related processes<br />
• Membrane processes<br />
In addition, the congress at FILTECH<br />
2023 will be dedicated to current<br />
industry trends such as selective<br />
separation, microprocess technology<br />
and nanofluidics, mist and droplet<br />
separation, and biological waste<br />
gas treatment with biofilters. Two<br />
focused day-long courses will be<br />
held on February 13, 2023, the day<br />
before the exhibit area opens, and will<br />
also specifically address engineers,<br />
scientists, managers and other<br />
technical personnel who need applied<br />
knowledge on topics related to solidliquid<br />
separation and fine particle<br />
removal.<br />
Filtration processes for beverages<br />
with taste and quality<br />
In all areas of beverage production,<br />
quality and <strong>food</strong> safety are the most<br />
important factors for successful<br />
production. Efficient filtration methods<br />
covering all manufacturing processes<br />
support operators in complying with<br />
applicable specifications and provide<br />
them with the means to not only meet<br />
but exceed consumer expectations for<br />
quality and taste.<br />
At FILTECH, manufacturers will find<br />
the right products and services for this<br />
purpose and will be able to exchange<br />
ideas with experts on current trends.<br />
For successful planning of the visit,<br />
interested parties can find a list of<br />
exhibitors, an overview of focus topics<br />
and industries as well as the extensive<br />
conference program at filtech.de. fmt<br />
As the desire for clean, hygienic ambient<br />
air in production and administrative<br />
areas has risen sharply since 2020,<br />
many exhibitors are also focusing<br />
on products such as stationary air<br />
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exhibitors achieve capture rates of over<br />
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<strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong><br />
43
Last Page<br />
Advertiser’s Index • December <strong>2022</strong><br />
Key No. Page Company Location<br />
101794 29 Ashworth Bros., Inc. Winchester USA<br />
102492 23 AZO GmbH & Co. Osterburken, Germany<br />
102163 5 fairtrade GmbH & Co. KG Heidelberg, Germany<br />
100619 33 Forbo Siegling GmbH Hannover, Germany<br />
102333 11 IMR - International Market Research San Diego, CA, USA<br />
104147 21 Omron Europe B.V. GM´s-Hertogenbosch, The Netherlands<br />
102483 digital TOMRA Sorting NV Leuven Belgium<br />
101181 Cover 4 URSCHEL Chesterton, IN, USA<br />
101822 19 WENGER Manufacturing, Inc. Sabetha, KS, USA<br />
101525 35 Winkler & Dünnebier Rengsdorf Germany<br />
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PREVIEW • FEBRUARY <strong>2022</strong><br />
Exotic Flavors<br />
Sports Nutrition<br />
Testing <strong>Technology</strong><br />
Carton Packaging<br />
… and lots more<br />
44 <strong>food</strong> <strong>Marketing</strong> & <strong>Technology</strong> • December <strong>2022</strong>
The Global Leader in Food Cutting <strong>Technology</strong><br />
emarks of Urschel Laboratories, Inc. U.S.A.<br />
9/6/22 3:14 PM<br />
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ISSN 0932-2744<br />
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Cover: New Approach to<br />
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Issue 6/<strong>2022</strong><br />
Pumping Curds & Whey<br />
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Robot <strong>Technology</strong> in<br />
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