food Marketing - Technology 6/2022

6/22 

Vol. 36 • 31377 

ISSN 0932-2744 

Cover: New Approach to 

Personalized Nutrition 

Apple Pectin in 

Confectionery 

Pumping Curds & Whey 

for Cheese 

Robot Technology in 

FMCG Packaging

sing 

zdruck-Begrenzungsventil 

Differential pressure limiting valve 

Spalttopfausführungen: 

E metallisch / nicht-metallisch 

E einschalig / doppelschalig 

Containment shell executions: 

E metallic / non-metallic 

E single / double shell 

WANGEN_PuK_Titelseite_216x182.indd 1 24.01.2022 15:23:40 

WANGEN_PuK_Titelseite_216x182.indd 1 24.01.2022 15:24:33 

GREEN EFFICIENT TECHNOLOGIES 

The independent media platform for 

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W PUMP 

PROZESSTECHNIK & KOMPONENTEN 

PROCESS TECHNOLOGY & COMPONENTS 

PROCESS TECHNOLOGY & COMPONENTS 2022 

Water Wastewater Environmental Technology 

Energy Oil Gas Hydrogen 

Automotive PROZESSTECHNIK Shipbuilding Heavy Industry & KOMPONENTEN 2022 

Chemistry Pharmaceutics Biotechnology 

Food and Beverage Industry 

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Energie Öl Gas Wasserstoff 

Fahrzeugbau Schiffbau Schwerindustrie 

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Lebensmittel- und Getränkeindustrie 

Sustainable opportunities in process 

technology 

Circular economy in the industrial 

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2022 

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The hygienic solution 

WANGEN VarioTwin NG 

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EUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH DEUTSCH 

Topics H 2 

, Synthetic Fuels, Water, 

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Technology, System Integration and 

other alternative options 

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

Editorial 

Taking time to communicate 

I’ve been thinking a lot about 

communication recently. Partly, this 

is because I am often so bad at it 

myself. My thoughts and ideas often 

bounce around inside my head so 

much, that I think colleagues and 

family must already have seen them, 

which makes my expectations of 

them surface in the wrong place. 

This leads to misunderstanding and 

frustration. The only true solution 

is to bring things from my head out 

into the open, either by talking them 

through with the respective person 

or by writing them down. This means 

taking time. 

Communication has changed a lot in 

the past twenty years, arguably not 

always for the best. The Internet has 

brought a lot of new information and 

made research easier, but there is 

still a need to evaluate what we find. 

We need to trust those providing the 

data and be aware that some things 

may still not be confirmed. We need 

to take time to verify. 

The advent of the Digital Age has 

also made things easier. We are 

more flexible than we have ever 

been before. We can work at home, 

in the hotel, train, plane and even in 

the office. We can choose to check 

our emails any time we want. The 

downside is that we sometimes 

don’t know when to stop. We need 

to manage our own expectations 

and those of our business partners, 

management and colleagues. 

Many forms of communication are 

unclear, sometimes deliberately 

so. To this I count meat alternatives, 

like plant burgers, vegan steaks 

or just meat-free sausages. Nonalcoholic 

beer probably also fits 

into this category. Is this marketing, 

misinformation or misrepresentation? 

I’m sure somebody could take the 

time to find alternative names. 

In the publishing branch, news 

is also getting faster. We have 

published print magazines for over 

100 years, but for the past few we 

have followed the demand for digital 

issues, newsletters and banner items. 

It is interesting to note from the last 

exhibitions, that there is still a desire 

for printed copies. News lasts longer 

when it is kept on your desk or in the 

company’s library. A daily newsletter 

has to catch your eye immediately or 

it will be swished away; the next one 

will be there before you know it. 

Ian Healey 

Editor-in-Chief 

QR-codes are a digital invention 

I am still not sure about. They 

are everywhere and offer fast 

information. At the same exhibitions 

it was almost impossible to get in 

without a QR code and mobile phone. 

I was scanned more times than I 

remember, but whether the final 

quality is better? The real advantage 

of the personal contact is in taking 

time, sitting down with a coffee 

and talking to people. Face to face 

contact is the best way to avoid 

misunderstandings and to show your 

partner how valuable they are. 

Photo: GS 

Cheers 

If you like it – subscribe! 

food Marketing & Technology • December 2022 

3 

food Marketing & Technology • December 2022

International Magazine March 2022 ISSN 2628-5851 

Technology & Marketing 

1/22 

Contents 

Subscribe now… 

Ingredients: Insect Proteins, More Sustainable BARF, Pet Nutrition, Plant-Based Food 

Processing: Healthy Kibbles, Hygienic Cooking, Modular and Flexible Solutions 

Packaging: Recyclable Packaging and Bags, Inline Tray Sealer 

Marketing: Vet's Corner, Pet Food Competence Network, Anuga FoodTec, IFFA, Interzoo 

PetFood PRO magazine wants to 

emphasize the high level of quality 

and care in the production of pet food 

through the choice of ingredients, the 

choice of technology and the choice 

of packaging materials. 

food Marketing & Technology December 2022 

1 Editorial 

42 Impressum 

Ingredients 

6 Real-life Scientific Study Demonstrates a Personalized 

Nutrition Approach 

8 Beverages Get Juicy 

11 Versatile and Functional Mineral Solutions 

12 Enriched Gummies: Highly Flexible Apple Pectin for 

More Tolerance 

14 FMCG Gurus: Top Ten Trends in 2023 

15 MIAVIT Food with a New Logo 

Processing 

16 Industrial Machines for Artisanal Family Butchers 

21 Scraped Surface Heat Exchanger Helps Reduce 

Energy Costs and Emissions 

22 Precise Results: New Analytical Instrument Unites 3 

Measuring Tasks in 1 Instrument 

24 Independent, Artisan Cheesemaker Reduces Energy 

Costs, Optimize Operations and Ensure Product 

Integrity 

28 Giacovelli Goes for Cutting-Edge Electronics for its 

Premium Cherries 

32 Building a Robust Food Safety Testing Program Using 

Single Cloud-Based SaaS Solution 

Packaging 

34 Vetipak Enjoys the Sweet Taste of Success Thanks 

to Robotics 

36 A Perfect Product Created with Passion Ankerkraut 

Puts its Trust in Label Specialist 

38 Green Layer IBC and PE Drums: Quality and Safety 

with a High Recyclate Content 

Technology & Marketing 

www.harnisch.com 

Departments 

39 Events 

40 FILTECH 2023

tting Technology 

9/6/22 3:14 PM 

Vol. 36 • 31377 

ISSN 0932-2744 

nitary 

s. 

simple 

ndard 

eeding 

ne. 

your product. 

.urschel.com 




Confectionery 


for Cheese 

6/22 


FMCG Packaging 

Cover: 

A recently published study demonstrates 

that BENEO ingredients 

support a personalized nutrition 

approach. Conducted under reallife 

conditions the study further 

confirms the health advantages 

of the slow-release carbohydrate 

PalatinoseTM and the prebiotic fiber 

Orafti®Synergy1. The results show 

an improvement in blood glucose 

control and benefits to gut microbiota 

through a significant increase in 

bifidobacteria. 

Our Cover Story starts on page 6. 

Photo: BENEO / shutterstock/sdecoret 

Ingredients: Apple Pectin 

The demand for sugar-reduced or sugar-free confectionery 

is increasing along with consumers’ awareness of nutrition. 

However, the production of such confectionery can be very 

challenging. Many trials are often necessary to figure out the 

influence on texture and storage stability. Apple pectin can 

be used excellently in combination with functional additives 

and sugar reduction. Read the full story on page 10 

Processing: Energy Reduction 

A leading UK cheesemaker needed a new pump to transfer 

the curds and whey across the facility. It was all about the 

technology and the safety. The solution was even better than 

expected: „It has made our operation better. If we were to 

damage the curds and whey, we would lose some of the solids, 

so we have to be gentle with the pumping.“ See the case 

study on page 24 

Packaging: Robotic Success 

With changing consumer needs and increasing labor scarcity, 

robotics technologies are often a welcome addition. Product 

life cycles are getting shorter, and manufacturers are looking 

for more flexibility. A leading contract manufacturer Vetipak 

has responded to these challenges with an innovative automation 

solution that combines the strengths of people and 

technology. Find out more on page 34 

food Marketing & Technology • February 2016 

Key No. 102163

Cover Story 

Real-life Scientific Study Demonstrates 

the Need for a Personalized Nutrition 

Approach 

A recently published study i conducted 

by Perfood GmbH, Germany, in 

collaboration with the University of 

Lübeck, Germany, demonstrates 

that BENEO ingredients support 

a personalized nutrition approach. 

BENEO’s first citizen science study 

conducted under real-life conditions 

further confirms the health benefits of 

BENEO’s slow-release carbohydrate 

Palatinose TM and the prebiotic fiber 

Orafti®Synergy1 ii . The results show 

that both ingredients improve blood 

glucose control and that the latter also 

beneficially modulates gut microbiota 

through a significant increase in 

beneficial bifidobacteria. 

This is the first study of its kind to 

investigate the effects of a BENEO 

diet combining Palatinose TM and 

Orafti®Synergy1 in healthy adults in 

a real-life situation using the citizen 

science approach. Instead of controlled 

conditions where all participants eat 

and drink in a strict and well-controlled 

manner during the trial, participants 

in this study consumed BENEO’s 

ingredients in addition to their normal 

diet. The effects observed were robust 

even in such a very heterogenous 

population and not overruled by the 

habitual diet and usual lifestyle. 

Two dietary interventions were included 

in the study, targeting the support of 

blood glucose management, as well as 

the gut microbiota by increasing the 

beneficial bacteria (Bifidobacteria). The 

participants took part in a test phase 

over 14 days during which, in addition 

to the habitual diets, over three days 

they consumed drinks with either 30 g 

sucrose or 30 g Palatinose TM twice a day 

(for breakfast and lunch together with 

the habitual meal). Orafti®Synergy1 

(10g/d) was added to their usual dinner 

for 11 days. Continuous blood glucose 

monitoring (CGM) was applied to 

evaluate the blood glucose response 

throughout, with stool samples 

collected at the beginning and end of 

the test phase and analysed using a gut 

microbiome RNA sequencing technique 

to measure the compositional changes 

of the gut microbiota. 

The findings highlight the added value 

of BENEO’s ingredients for everyday 

life through various applications. When 

added to the individual diet, beneficial 

effects that were previously shown in 

controlled clinical studies could also 

be demonstrated in an habitual diet 

situation. In comparison to sucrose, 

Palatinose TM showed a lower blood 

glucose response, a lower and more 

balanced blood glucose profile for the 

day, plus a slow release and sustained 

glucose supply. The positive effects 

of Orafti®Synergy1 supplementation 

were also demonstrated in this reallife 

situation through a significant 

increase in beneficial bifidobacteria 

and a significant decrease in glycaemic 

variability over time. The decrease in 

glycaemic variability over time was 

irrespective of the carbohydrate 

consumed and therefore is a beneficial 

effect that can be regarded as 

synergistic to the Palatinose TM related 

effects on blood glucose management. 

These latest findings demonstrate 

that the combination of Palatinose TM 

and Orafti®Synergy1, independently 

6 


Cover Story 

of each other, supports blood glucose 

management for improved metabolic 

health. Therefore, incorporating these 

functional ingredients as part of a healthy 

diet can improve the diet quality, also in 

the context of personalized nutrition, 

and contribute to overall better health. 

Anke Sentko, Vice President Regulatory 

Affairs & Nutrition Communication at 

BENEO comments, “For the first time, 

the health benefits of our ingredients 

that have already been proven in numerous 

clinical studies under controlled 

circumstances, are now confirmed 

in complex real-life situations. These 

recent study results show that food 

choices matter and demonstrate 

how functional ingredients can help 

to support health. The study design 

also demonstrates that both BENEO’s 

Palatinose TM and Orafti®Synergy1 

deliver health benefits in the context 

of personalized nutrition by addressing 

individual dietary needs, a diet approach 

that is appreciated by more and more 

consumers when it comes to topics such 

as weight management and ensuring a 

healthy body and mind. 

“Furthermore, the demonstration 

of the synergetic effect of the 

two ingredients related to the 

decrease in glycaemic variability 

over time was particularly exciting 

for us: it finally confirms that 

microbiota composition and blood 

sugar management are closely 

interrelated. Therefore BENEO’s 

functional ingredients Palatinose TM 

and Orafti®Synergy1 offer a holistic 

approach.” 

fmt 

i Kordowski A, Künstner A, Schweitzer L, Theis S, 

Schröder T, Busch H, Sina C, Smollich M (2022) 

PalatinoseTM (Isomaltulose) and Prebiotic 

Inulin-Type Fructans Have Beneficial Effects 

on Glycemic Response and Gut Microbiota 

Composition in Healthy Volunteers - A Real- 

Life, Retrospective Study of a Cohort That 

Participated in a Digital Nutrition Program. 

Frontiers in Nutrition 9. DOI: 10.3389/ 

fnut.2022.829933, published 07 March 2022. 

Link: https://www.frontiersin.org/article/10.3389/ 

fnut.2022.829933 

ii Orafti®Synergy1 is an oligofructose inulin 

combination containing shorter chain inulin 

(oligofructose DP < 10) and longer chain inulin 

(inulin DP ≥ 10) in an approximate 50:50 ratio ± 

10% each. Beneo Orafti, Tienen, Belgium 

Come and see for yourself: 

www.harnisch.com 

Perfectly positioned. 

The international specialist magazines from Dr. Harnisch Publications 

You can now explore our newly designed website, with a 

clear focus on responsive design and easily usable applications. 

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

find bonus news coverage, events, subscription and 

general information on all our magazines. Take a look at 

www.harnisch.com for all relevant content. 

Our publications include: 

- Technology & Marketing - 


7

Ingredients 

Beverages Get Juicy 

by Donna Berry 

A lot has changed in the juice beverage 

business in the past 25 years, much out 

of necessity. The category needed a 

makeover to stay competitive and keep 

consumers drinking juice, as many 

learned to think of fruit and vegetable 

extractions as concentrated sources of 

empty-calorie sugars. 

Today juices are being used in 

combination with other fluids 

and better-for-you ingredients to 

improve their nutritional value. Many 

emphasize their sourcing while others 

promote the juicing process. In some 

instances, the juice serves as a flavor 

or sweetening ingredient to a different 

base beverage. It’s even getting 

boozed up. 

Molson Coors Beverage Company, for 

example, is expanding its Vizzy Hard 

Seltzer portfolio with the introduction 

of Vizzy Mimosa Hard Seltzer. Inspired 

by the mimosa cocktail, the hard seltzer 

is made with real orange juice, mimosainspired 

flavors and antioxidant vitamin 

C from the acerola fruit. The new 

product is available in four different 

flavors: Peach Orange, Pineapple 

Orange, Pomegranate Orange and 

Strawberry Orange. 

Fruit juice helps “naturally” sweeten 

caffeinated beverages, such as 

Starbucks Refreshers, where the 

caffeine comes from green coffee 

extract. There’s also MTN DEW 

KICKSTART from PepsiCo, which is a 

fusion of Mountain Dew soda, real fruit 

juice and a kick of caffeine. Both lines 

have been around for almost a decade, 

with flavors coming and going. It’s all 

about switching up the juice component. 

Some of the trendy offerings in the 

KICKSTART line now include Blood 

Orange, Blueberry Pomegranate and 

Watermelon. 

Watermelon juice has been gaining 

traction among health aficionados 

for its high antioxidant (lycopene) 

and electrolyte (potassium) content. 

In the U.S., Frey Farms—one of the 

largest processors of watermelon 

juice in the country--is responding 

to growing interest in watermelon 

juice through a major expansion to its 

cold-pressed processing center. It will 

yield 6,000 gallons of cold-pressed, 

unpasteurized watermelon juice per 

day. Each watermelon undergoes a 

proprietary process that uses minimal 

processing techniques to cold extract 

the juice and chill it to near freezing 

within minutes. This innovative process 

helps to maintain superior flavor while 

retaining its natural color, as well as 

nutrients. In addition to the original 

watermelon juice, the company now 

offers a watermelon juice and coconut 

water blend, with more concepts in the 

works. 

Cold-press processing is a key to many 

of the newer 100% juice products 

entering the marketplace. The more 

traditional method of extracting liquid 

from fruits and vegetables is centrifugal 

juicing. This is where fast-spinning 

blades expel the juices, as compared to 

the slow pulverizer with hydraulic press 

used in cold-pressed technology. Most 

of the bottled juice brands driving sales 

in the category fall into the category of 

cold pressed, with many of these juices 

further undergoing high-pressure 

processing (HPP) in order to obtain 

about a 30-day refrigerated shelf life. 

The HPP technology uses very high 

pressure and no heat to kill potentially 

harmful microorganisms to ensure a 

safe and good-tasting product. 

Consumer interest in cold-pressed juice 

is fueled by research showing that this 

type of juicing preserves the integrity of 

8 food Marketing & Technology • December 2022

Ingredients 

vitamins, minerals and enzymes. This 

is because the blades encountered 

in centrifugal juicing generate heat 

and circulate air, both of which have 

a deleterious effect on nutrients. 

With cold-pressed processing, these 

elements are negligible. 

Kayco Beyond is debuting Wonder 

Lemon, a first-of-its-kind, 100% organic 

cold-pressed juice with zero added 

sugar. Lemon juice, the primary fruit in 

the beverages, is rich in vitamins A and 

C, as well as calcium, potassium and 

beta-carotene, positioning lemon as 

being helpful for immunity, fatigue, and 

mood. The drink comes in three flavors: 

Lemon Basil Jalapeño, Lemon Ginger 

and Lemon Mint, each made with only 

five to six ingredients, with less than 

110 calories per bottle and made up 

of 100% natural fruits and vegetables 

and no added sugar, artificial flavors, 

preservatives, additives or artificial 

coloring. 

new soft drink that is truly delicious,” 

he said. 

Each of Gunna’s drinks are named after 

the location of the inspiration behind 

each recipe. Sundowner, for example, 

is inspired by lemon, lime and bitters, 

a concoction widely enjoyed across 

Australia. Turtle Juice is inspired by a 

specific mango daiquiri cocktail enjoyed 

in St. Lucia. 

“Turtle Juice is packed with sweet 

mangos, a zesty twist of lime and a hint 

of coconut,” said Prowting. “Adding a 

new dimension to traditional mango 

drinks, we’ve incorporated the sourness 

of lime to cut through the sweet mangos 

and a hint of coconut to add a tropical 

complexity without overpowering it.” 

Garden of Flavor markets a range of 

cold-pressed juices. The brand’s newest 

offering is Pear Reishi Energy Elixir, 

which includes two superfoods: Lion’s 

Mane and Chaga mushrooms. Both are 

known to support brain health, promote 

better sleep and help the body adapt to 

stress. These superfoods, along with 

reishi, another mushroom, get blended 

with ingredients like organic pear juice, 

lemon juice, guayusa and probiotic 

cultures to help support mental clarity 

and energy levels even further. 

Adding probiotics to juices is not new, 

but really only in the past few years 

have consumers caught on that not just 

milk and yogurt can be a carrier of these 

beneficial live and active bacteria. Juice 

can, too. 

PepsiCo has been doing it the past few 

years under its Naked Juice brand, which 

also includes a line of cold-pressed 

juices. The brand’s newest offerings are 

two vegan smoothies: Orange Vanilla 

Crème and Key Lime. They combine 

almond milk with fruit juices and are 

sweetened with monkfruit. 

“Lemon has been a popular drink flavor 

forever, but most people don’t realize 

how much benefit lemons actually 

provide,” said Laura Morris, associate 

marketing director at Kayco Brands. 

“Unlike many other fruits, a lot of people 

don’t want to just bite into a tart, sour 

lemon, so they just squeeze it into some 

water, losing a lot of the great flavor. 

That’s why we created Wonder Lemon, 

to give our customers those incredible 

health benefits while maintaining the 

full, delicious flavor of the lemon.” 

Gunna Craft Soft Drinks uses real 

lemon juice concentrate, along with 

other fruits juices, to make its craft 

lemonades. Two of the company’s 

newest offerings are Sundowner Lime 

Lemonade and Turtle Juice Tropical 

Lemonade. 

When co-founder Chris Prowting 

was asked to describe the flavor 

development process in three words, 

he went with “exciting, fruity and tiring.” 

The process involves refining the flavors 

from an idea to an excellent drink. 

“Having new ideas and inspiration is 

relatively easy, but the fun (and hard 

work) is in finding the right type and 

combinations of flavors to create a 


9

Ingredients 

Evive, makers of the blender-less 

smoothie, is rolling out three “Super 

Functional” offerings. Each superfoodpacked, 

certified organic and vegan 

smoothie is offered in frozen cubes. 

Simply pop into a bottle, add water, 

juice or plant-based milk and shake. 

“Energy” is a combination of raspberry, 

blackberry and mint that helps boost 

energy without any caffeine thanks 

to the addition of panax ginseng, goji 

berries, medium chain triglyceride oil, 

pitaya powder and moringa. Banana, 

mango and beet round out the 

energizing effects. 

“Zen” has a calming lavender hue and 

boasts the subtly sweet flavors of 

blueberry, peach, vanilla and lavender. 

Light and creamy on the palate, the 

drink is packed with superfoods 

that support mindfulness, including 

ashwagandha, vanilla bean, flaxseed 

and wild blueberries. Zen also includes 

banana, edamame and avocado, which 

amplify the calming effects. 

“Immunity” combines cherry, orange, 

elderberry and hibiscus into a potent 

brew packed with 17 vitamins and 

minerals. It also carries superfoods 

with key nutrients for immunity, 

including camu camu, sea buckthorn 

and rosehip; and antioxidant-rich fruits 

and vegetables, such as strawberries, 

carrots and red bell peppers. 

Immunity is a key attraction with many 

of today’s juices. Old Orchard Brands 

now offers Old Orchard’s Immune 

Health Blends, which are 100% fruit 

juice fortified with vitamins A, B6, C 

and E, along with zinc. 

Less sugar also increases a juice’s 

market appeal. Uncle Matt’s Organic 

is rolling out Matt50 Orange Juice 

Beverage. It contains half the sugar 

and calories as regular orange juice and 

is boosted with vitamin C for immunity, 

plus prebiotics and probiotics for gut 

health and immune support. 

“You can now have your juice and drink 

it too with just 50 calories per serving,” 

said Susan McLean, vice president of 

marketing and innovation. “Sweetened 

with organic stevia, Matt50 delivers on 

taste and nutrition.” 

Another fruit gaining attraction postpandemic 

is the Montmorency tart 

cherry, which is grown largely in the 

U.S. and Canada. These cherries are 

abundant in anthocyanins, the natural 

flavonoid compounds that contribute 

to the ruby-red color and distinctive 

sour-sweet taste. The fruit has become 

the source of more than 50 studies 

supporting varied health and wellness 

qualities. It’s most well-recognized 

benefit is as an anti-inflammatory 

agent. It has been shown to assist with 

general pain relief, reducing muscle 

soreness after exercise and easing 

arthritic or gout pain. 

Through the presence of melatonin, a 

human sleep regulating hormone, tart 

cherries have also gained notoriety 

as a natural sleep aid. In addition, as a 

concentrated source of vitamin C, tart 

cherries serve as a natural immune 

system regulator. 

FruitHaven’s Super Fruit Juice blends 

Montmorency cherries with sweet 

cherries, pomegranate, cranberries, 

blueberries and currants. With 

no added sweeteners, the juice is 

described as helping an energy boost 

for increased mental and physical 

strength. 

Dole Packaged Foods has entered the 

tropical juice category with beverages 

with benefits. New Dole Fruitify Glow 

combines pineapple and mango juice 

with turmeric. Dole Fruitify Energize 

is pineapple juice with green tea 

extract and Dole Fruitify Replenish is 

pineapple juice and coconut water. 

Longtime juice category player Ocean 

Spray has been busy keeping cranberry 

relevant to consumers. New Frutas 

Frescas is a line of light beverages 

containing fewer calories and sugar 

than leading juice drinks. Available 

in three flavor offerings rooted in 

the cranberry--Cranberry Pineapple 

Passion Fruit, Cranberry Lemon 

Raspberry and Cranberry Raspberry 

Pear--Frutas Frescas are made with 

real fruit juice, no artificial sweeteners 

and boosted with vitamin C. In addition, 

Ocean Spray has introduced two 

new flavors of 100% Juice: Cranberry 

Elderberry and Cranberry Watermelon. 

Graasi Barley Water is a new concept 

designed to satisfy consumer cravings 

for more hydration, immunity and overall 

wellness. The line of ready-to-drink 

organic waters has organic barley grass 

juice powder as a key ingredient. It comes 

from the tender young grass grown from 

barley seed. Barley grass is harvested at 

the peak of its chlorophyll, protein and 

vitamin concentration, before the grass 

produces any grain. In addition to the 

wellness benefits provided from barley 

grass juice powder (fiber, vitamins and 

antioxidants), each bottle contains 

vitamin C, D and zinc. It comes in three 

flavors: Citrus Mint, Cucumber Lime and 

Lemongrass Ginger. 

“When developing a new line of 

functional waters, we focused on unique 

ingredients that would promote overall 

wellness and self-care,” said Chris 

LaCorata, founder of Graasi. “Barley 

water has been consumed by cultures 

around the world for thousands of 

years as a general wellness drink. We’re 

bringing it back and making it better 

with organic ingredients and immunityboosting 

vitamins and minerals.” 

Speaking of hydration, pickle juice is 

now getting bottled for its benefits. 

Pickle juice is loaded with electrolytes in 

the form of sodium (from the brine), as 

well as some potassium and magnesium, 

making it a natural way to rehydrate 

after exercise. Pickle juice also contains 

probiotics from the natural fermentation 

that turns cucumbers into pickles. 

Mt. Olive has been offering its pickle 

juice in 2-ounce shot-style bottles for a 

few years. The company recently rolled 

out a 64-ounce jug for extra thirsty 

people. 

As consumers learn the benefits of 

whole food nutrition, and prioritize 

health and wellness, expect to see more 

innovations in the fruit and vegetable 

juice space. 

fmt 

The Author 

Donna Berry is a food and beverage industry 

consultant and editor with over 25 years 

experience in tracking trends and advancements 

in product development. 


Ingredients 

Versatile and Functional Mineral 

Solutions 

Natural ingredients with added health and processing benefits 

Omya, a global producer of mineral 

ingredients, recently showcased 

natural solutions that boost health 

benefits and nutritional values, while 

improving processability. For powder 

handling, Omyafood® 120 and Omya 

Calcipur® are two new non-nano flow 

aids that offer superb anticaking 

functionalities. The highly porous 

Omyafood® 120 perfectly supports 

food powders and intermediates with 

its high moisture binding capacity, 

while the very fine Omya Calcipur® 

particles can reduce mechanical 

interlocking in powdered products 

and also act as white pigment in 

various formulations. 

Market demand for powders in 

convenience foods, drinks, sports 

nutrition and nutraceuticals 

continues to rise, as does the desire 

for safe, natural and clean label 

ingredients. Processing powders is 

challenging because they cake easily 

due to temperature or moisture. This 

results in a loss of product quality 

and higher energy demand. Highly 

porous and non-nano Omyafood® 

120 particles counteract these issues 

thanks to their strong absorption 

and moisture-binding capabilities. 

Their advanced porous structure 

also means reduced mechanical 

interlocking. The low-dust ingredients 

not only enhance flow but also allow 

for improved storage and product 

quality throughout the supply chain, 

resulting in better performance for 

the end-user. At the show, freshly 

prepared hot chocolate drinks and 

wafers will demonstrate the ease 

of use and versatility of all Omya 

solutions. Furthermore, delicious 

chocolate lentils will demonstrate 

the performance of the company’s 

white pigment solution in the finest 

marble grades. 

Also new is Omyanutra® 300 DC 

and Omyanutra® 300 Flash, two 

innovative excipients for overcoming 

processing challenges related to 

dietary supplements. Both allow for 

free-flowing, directly compressible 

blends and provide better 

compactability at low compression 

forces compared to benchmark 

excipients such as lactose and 

microcrystalline cellulose. In 

addition, the minerals enable 

fast disintegration thanks to their 

particles’ porous structure which 

supports the safe carrying and release 

of active ingredients. As it contains a 

superdisintegrant, Omyanutra® 300 

Flash is a perfect all-in-one solution 

for tablet manufacturers. It delivers 

fast disintegration in orally and 

fast-dissolving tablets (ODTs/FDTs) 

regardless of the hardness of the 

solid dosage form. 

Matching the company’s own 

innovations, the holistic distribution 

portfolio now includes a new range 

of apple fiber, oat fiber blend and 

cocoa fiber – all-natural, clean 

label ingredients without chemical 

treatment or E numbers. By 

increasing the healthy fiber content 

of the formulation, the micronized 

powders allow a health or nutrition 

claim to be made for the final product. 

Moreover, the ingredients serve as 

binders, colorants and anti-caking 

agents, and therefore support a 

smooth production process. 

Further specialities such as yeast 

protein and extracts, vitamins and 

natural colorant powders are suitable 

for natural and vegan clean label 

applications. Used in conjunction 

with the company’s own high-quality 

calcium minerals, these open up 

endless possibilities for easy to 

process, all-round solutions. fmt 


11

Ingredients 

Enriched Gummies: Highly Flexible Apple 

Pectin for More Tolerance 

A newly developed apple pectin 

provides a simple solution in the 

production of enriched confectionery 

that is suitable for numerous functional 

ingredients. An additional buffer is not 

required. Only the pH value of the 

recipe concerned must be adjusted 

using the quantity of edible acid. 

To manufacture vegan fruit gummies 

with pectin, a sweet mass is cooked, 

poured into moulds and then cooled 

until it gelatinizes in just a couple of 

minutes. The advantages of pectin 

compared with other hydrocolloids 

include its low boiling viscosity and 

fast gelification. This is combined 

with easy manufacturability and high 

efficiency. If the sweets are to be 

enriched with functional ingredients, 

they can be added to the hot mass 

during the cooking process before 

gelification. The choice and options 

for these ingredients are seemingly 

limitless: minerals, vitamins, fiber, 

plant extract, cider vinegar and 

much more. The problem: Acids and 

minerals in particular can interact 

with pectin and thus impact the 

gelification. 

New pectin with significantly 

increased tolerance 

Confectionery pectins supplied 

by Herbstreith & Fox are already 

famous for their high tolerance to 

recipe parameters. With their latest 


Ingredients 

creation, Pectin Classic AS 519, H&F 

is again exceeding this benchmark. 

By selecting special apple pectins, 

they have managed to significantly 

increase tolerance towards cations. 

The additional multifunctional, strong 

buffer system makes the newly 

developed apple pectin extremely 

tolerant towards minerals, acids, 

vitamins and plant extracts. The 

pectin texture is smooth and can be 

conveniently and quickly made into 

a firm or gum-like chewable sweet. It 

can even be used to make sugar-free 

gum confectionery, as the new H&F 

pectin is sugar-free. 

Classic AS 519 pectin 

• Flexible apple pectin 

• Multifunctional buffer system 

• Very tolerant towards functional 

ingredients 

• No additional buffer necessary 

• Versatile use 

• Slow gelification 

• Excellent castability 

• Sugar-free 

fmt 

Apple pectin: The optimal 

solution for sugar-reduced 

confectionery 

The demand for sugar-reduced 

or sugar-free confectionery is 

increasing along with consumers’ 

awareness of nutrition. 

However, the production of 

such confectionery can be very 

challenging. Many trials are 

often necessary to figure out the 

influence on texture and storage 

stability. 

Herbstreith & Fox offers solutions 

that meet these challenges with 

its versatile and flexible pectins, 

such as the already buffered and 

slow-gelling apple pectins. Pectin 

Classic AS 519 gels reliably 

with sugar substitutes such as 

maltitol syrup, xylitol, isomalt, 

erythritol, polydextrose, maltitol, 

sorbitol, inulin and allulose. In 

addition, apple pectin can be 

used excellently in combination 

with functional additives and 

sugar reduction. 

Join us in 

our next: 

Hydrocolloid Information Center 

Publisher of: 

The Quarterly Review of Food 

Hydrocolloids 

Food Hydrocolloid Conference 

MALTA 

April 23-25, 2023 

Nesha Zalesny – nzalesny@hydrocollid.com 

Dennis Seisun – dseisun@hydrocollid.com 

www.hydrocolloid.com 

Key No. 102333 


13

Ingredients 

FMCG Gurus: Top Ten Trends in 2023 

by Mike Hughes 

For the third year in a row, consumers 

will enter the New Year in a high state 

of uncertainty. This time it is not worry 

over the course of the pandemic, but 

the economic downturn and rising cost 

of living that people are facing. This 

result in consumers wanting to continue 

to seek out products that satisfy 

various needs, while at the same time, 

engaging in recessionary shopping 

habits and being more attentive to 

value. The key implication of this is that 

consumers will be reluctant to give up 

products that they deem essential and 

small luxuries but at the same time, 

must be more mindful of spend. FMCG 

Gurus has launched its Top Ten 

Trends for 2023, highlighting 

opportunities to 

enhance perceptions 

of value. 

The first trend for 2023 is Inflationary 

Driven and focuses on how consumers 

are looking to make their money go 

further without sacrificing their need 

states, such as becoming less brand 

loyal and shopping around, being 

more resourceful, and looking to 

save money on certain products to 

spend more elsewhere. It must be 

remembered that few households 

have adequate savings, meaning 

any deterioration in the economy, 

financial well-being, or job security 

will hit many people hard and fast, 

meaning brands must be seen to 

be as responsive as possible. While 

consumers accept some form of 

compromise over the next twelve 

months, value will be more important 

than the cheapest price when seeking 

out products. 

As in previous years, health and 

wellness has shaped a number of 

trends, as consumers continue to take 

a proactive and holistic approach to 

well-being. The first health-orientated 

trend is Fuel my Mood which describes 

how consumers will place greater 

emphasis on happiness, emotional 

wellness, and energy levels, 

especially as they realize 

the impact that fatigue 

can have on longterm 

wellness. 

Another trend 

related to 

health is 

Finding 


Ingredients 

Balance which emphasizes how 

consumers will look to step back from 

daily pressures and re-evaluate what 

is important to them, prioritizing their 

health, self-educating themselves 

about wellness issues, and doing their 

best to ensure they are not overawed 

by daily pressures and stresses. 

Proactive Profiles highlights how 

consumers are continuing to take a 

long-term approach to wellness and 

stay fit and active until as late in life 

as possible. Linked to this, consumers 

are also recognizing the link between 

digestive health and immunity, a trend 

that will continue to become more 

prevalent as awareness of the gut 

microbiome grows. Finally, for health 

and wellness, Technolution looks at 

how technology will be seen as the 

way forward for offering new forms of 

innovation in the market, ranging from 

personalized products to fermentation 

and fortification, to cultivated products. 

However, consumers do have other 

priorities beyond health and wellness, 

and in an era of austerity, more 

emphasis will be placed on brands 

reassuring people that they have their 

best interests at heart and are putting 

maximum care and attention into the 

formulation of products. The Eagle 

Eyes trend looks at how consumers are 

being more attentive to information 

as they continue to demonstrate 

elements of risk aversion, meaning 

authenticity and transparency are 

crucial, with brands expected to 

provide the story behind the products 

that they have made. Concerns will 

continue to exist around the state of 

the environment, and the Blue Planet 

trend showcases how people expect 

brands to take a holistic and proactive 

approach to sustainable practice 

along the whole of the supply chain, 

especially as people make changes to 

their diets and lifestyles to behave in a 

more environmentally friendly manner. 

This is something that creates new 

opportunities around technology, with 

the Age of Innovation highlighting how 

consumers expect brands to be as 

resourceful as possible, avoid waste, 

develop new farming practices that 

are natural, and address issues such 

as food waste and carbon emissions. 

Self-expression is something that 

is also synonymous with value, and 

the Inclusive Era trend shows that 

consumers want products that mirror 

their attitudes and outlook on life, 

irrespective of whether the individual 

wants to actively challenge societal 

norms, or whether they feel that 

society is changing at too fast a rate. 

Finally, Taste Temptation looks at 

how consumers will continue to seek 

out small indulgences for reward and 

escapism purposes, especially as they 

reduce spending on big-ticket items, 

and hedonistic products positioned 

either nostalgia or experimentation 

will appeal to those who seek out small 

moments of indulgence. 

Irrespective of the trend being 

targeted, at a time when reduced 

financial confidence means that brand 

loyalty will likely decline, it is crucial 

to ensure maximum transparency 

when targeting a trend and reassuring 

consumers that products align with 

their need states. 

fmt 

The Author 

Mike Hughes is Head of Research and 

Insight at FMCG Gurus 

MIAVIT Food with a New Logo 

MIAVIT Food GmbH launched its first 

very own logo this week. The logo picks 

up the colors of the vitamins contained 

in the premixes. MIAVIT Food relies on 

the know-how of its employees and the 

reliability of the raw material suppliers 

in order to establish long-term 

relationships with customers. 

Since 2004 MIAVIT GmbH in Essen 

(Oldb.) produce premixes for the 

food industry. As a result of the fastgrowing 

market, MIAVIT Food GmbH 

was founded in 2010 as a fully-fledged 

subsidiary of the MIAVIT Group. “But 

now, the time has come for us to 

raise our profile over the next few 

years, internationalise and access 

new markets,” says current Managing 

Director Jan Westerkamp. “For us to do 

this, it is important that customers see 

us as a reliable partner for customised 

premixes in the food industry right from 

the start.” And we would like to achieve 

this in future with the MIAVIT Food logo 

featuring the different vitamin colors. 

The logo should reflect the individuality 

of the premixes that are produced from 

a wide variety of vitamins. But despite 

all this, the new logo can be derived 

from the logo of the parent company. 

The logo shows the traditional idea of 

the family business and also reflects 

the modernity of the company. 

MIAVIT Food already offers premixes 

as powder and liquid for a wide range 

of applications in the food industry 

and has recently started producing 

gelling agent premixes. Vitamin, energy 

and mineral mixtures form the core 

business. MIAVIT Food enables shortterm 

implementation of customer 

projects through a qualified support 

of the development process and a 

customer-oriented way of thinking. 

The customised premixes are the main 

priority at all times. 

fmt 

jan-westerkamp 


15

Processing 

Industrial Machines for Artisanal Family 

Butchers 

VCM 360 and MWW 160 from K+G Wetter 

Is artisanal craftsmanship in the 

butcher’s shop reconcilable with 

the use of industrial machines? The 

Lowis butcher’s shop in the town of 

Setterich-Baesweiler thinks so! In the 

rural area of the Aachen city district, 

master butcher Hans Lowis and his 

son Niklas, together with eleven 

employees, produce liver sausage, 

ham sausage (Schinkenwurst) and 

many other traditional specialities 

just as they did in the first Lowis shop 

founded in 1955 – but now supported 

by machines that are also used by 

industrial companies. 

VCM 360 and MWW 160 

Vacuum cutters and angle grinders are 

delivered by K+G Wetter in Biedenkopf. 

These two companies share a long 

history. Hans Lowis took over the 

business from his parents in 1988 and 

was one of the first customers of meat 

processing machine manufacturer K+G 

Wetter, which itself was established in 

1990. “We started with a small 65-liter 

bowl cutter and a 130-millimetre angle 

grinder,” says Hans Lowis, who has 

since handed butchery down to his 

son Niklas. “That bowl cutter was in 

service for 17 years. We then expanded 

to 120, 200 and now 360 liters.” Since 

May 2022, the VCM 360 Hygienic 

Secure and the MWW 160 mixer angle 

grinder have been performing reliably 

in the butchery. The Lowis family has 

constructed a new building on an 

industrial estate – with high-tech hiding 

behind a modern wooden façade. 

The new machines have been standing 

in the new factory building since spring. 

Now, early in this late autumn morning, 

several batches of the popular 

Christmas liver sausage have already 

been chopped – a truly gourmet 

variety that contains cream and other 

fine ingredients according to the family 

recipe. “Liver sausage is our absolute 

best seller,” explains Niklas Lowis, 

who sells products made by the family 

business via two regional branches. 

Together with a wholesale partner, he 

also sells nationwide through food 

retailers and to the Benelux region. 

Optimized cooking system for better 

quality and lower energy consumption 

When it comes to the sausage meat 

used for the liver sausage, the 

optimised cooking system of the K+G 

Wetter cutters comes to the fore: The 

cutter bowl is a completely enclosed, 

double-walled system. Hans Lowis 

is fully convinced of the advantages 

this offers for his speciality butchery 

product: “There is less deposition 

of the sausage meat and lower 

caramelization in the bowl. This has 

made our liver sausage even better. In 

the past, product deposits forming on 

the cooking bowl made intermediate 

cleaning of the bowl common after 

every ten batches approximately. 

Today, practically nothing remains in 

the bowl cutter after unloading. This 

is clearly due to the double-walled 

bowl. Previously, the bowl was heated 

far less evenly via steam nozzles. 

Now the steam is evenly distributed 

in the intermediate space.” “On top 

of this comes the machine’s design: 

We have achieved an extremely low 

vibration level thanks to the cast iron 

machine base and can bring the bowl 

and blade very close together,” adds 

Heiko Schneider, Area Sales Manager 

at K+G Wetter. “Talking to customers 

has taught me that product becoming 

baked on is a bigger problem when the 

bowl/blade spacing is greater. These 

are issues that you might not associate 

with product quality at first glance, but 

they have a massive impact.” Product 

Undesired components such as bone splinters 

or pieces of sinew are automatically and reliably 

removed during the grinding process and 

ejected to the side. Simultaneously, the working 

area in front of the machine remains free – 

giving the sorting device of K+G Wetter grinders 

decisive advantages. 

The Lowis butcher’s shop was founded in 1955. In the new building, artisanal specialities are produced 

behind the modern wooden façade using high-tech machines. 

Photos: K+G Wetter 


Processing 

quality that delights customers 

also benefits from sophisticated 

technology. 

A further advantage: Whereas the 

entire vacuum vessel area used to heat 

up during the cooking process, now 

only the small space between the cutter 

bowl walls is heated, thereby saving 

time and energy. The issue of energy is 

huge. Niklas Lowis has prepared some 

figures: “The machine has one-and-ahalf 

times the capacity of the VCM 200, 

but its peak current load has actually 

been reduced. If you add to this the 

fact that we could already produce 400 

kilogrammes of Mettwurst sausage 

meat in the 360-liter bowl without 

anything overflowing, the machine’s 

economical consumption of precious 

energy resources becomes even 

clearer.” “This is only possible thanks 

to the raised bowl rim and special bowl 

geometry,” explains Heiko Schneider. 

But Niklas Lowis also occasionally 

uses the VCM 360 for smaller special 

production batches. “I also make 40 

kilogrammes of stuffing mix in the 

cutter. So it’s also possible to make 

small quantities with it, the product is 

well processed and it makes financial 

sense.” It was therefore unnecessary 

for the Lowis butcher’s shop to 

purchase a separate small bowl cutter 

for such tasks. 

Grinder and bowl cutter hygiene 

and quality 

Meanwhile, in the bright and airy 

production area, Lowis employee 

Moris Porkert cleans the cutter for 

processing the next batch. A further 

regional specialty, Rheinische 

Schinkenwurst (Rhineland ham 

sausage), is also on the production 

schedule. Fleischwurst or Lyoner is the 

name of the fine boiled sausage found 

in other regions of Germany. Thanks 

to the innovations offered by K+G 

Wetter’s Hygienic Secure range, Lowis’ 

employees spend significantly less 

time on the absolute hygienic cleaning 

of the bowl cutter. “I am absolutely 

convinced of the benefits of Hygienic 

Secure,” says Niklas Lowis. “It wasn’t 

even on my radar when I was shopping 

for a machine, but it’s phenomenally 

easy to clean and really good – for 

The VCM 360 “Hygienic Secure” is convenient to operate and saves time and energy during 

processing and cleaning. “It’s the perfect machine,” comments master butcher Niklas Lowis. 

example, because you can remove the 

knife cover strips. In our experience, 

Hygienic Secure consistently saves us 

20 per cent in terms of cleaning time!” 

The meat for the Schinkenwurst 

initially passes through the MWW 160 

mixer angle grinder, which took its 

place in Lowis’ premises at the same 

time as the industrial bowl cutter. “The 

MWW 130 we had before had started 

to show its age and couldn’t cope 

with the increased demands we were 

placing on it,” says Hans Lowis. The 

master butcher also places particular 

importance on the Easy Access 

feature. “The design with a door in the 

grinder’s hopper was indispensable for 

us when we bought the new machine. 

We would have really regretted not 

having it, because it’s so ingenious to 

use – it’s right at the top in a class of its 

own. No other grinder offers such ease 

of access.” Despite its industrial size, 

practical experience shows that all 

Lowis employees are able to operate 

the machine perfectly and remove and 

refit the mixing paddle and meat worm 

very easily, quickly and effortlessly 

during cleaning. 

Of course, the Lowis butchery produces 

minced meat using the grinder – “The 

cutting pattern has become even 

The design of the VCM 360 allows the bowl volume to be utilised optimally – to produce large, topquality 

batches without losses caused by overflowing. 


17

Processing 

clearer”, Niklas Lowis is pleased to say 

– and minces meat before cutting: “We 

don’t put anything in the cutter that 

hasn’t first been ground”. This is due 

to the sorting device, which reliably 

removes unwanted components in 

the meat, such as sinews and bone 

splinters. “We already have the sorting 

device in our third machine from K+G 

Wetter. It was always fantastic, but 

has been greatly improved thanks 

to various technical innovations and 

especially by the new sorting knife.” 

Lowis also finds the lateral unloading 

of the sorted material a convincing 

feature. “There’s nothing to obstruct 

the cutting set housing which allows it 

to be cleaned easily and quickly.” 

Thanks to the stick mixing shaft, the 

butchery also processes frozen 

material using the MWW 160: “Our cold 

store operates at -4 degrees (Celsius). 

This delivers slightly frozen blocks 

which we chop and mince perfectly 

using the mincer and special mixing 

shaft,” reports Niklas Lowis. 

Moreover, the MWW 160 from K+G 

Wetter also offers sophisticated 

solutions in terms of hygiene – for 

example, the rinsing chamber, which 

allows the area behind the meat 

worm, feeder worm and mixing paddle 

seals to be simply rinsed from the 

outside on a daily basis: Even if tiny 

particles penetrate these seals as a 

result of the grinding pressure, they 

cannot form deposits which provide 

a breeding ground for germs. “The 

rinsing chamber is so good that 

it’s completely unobtrusive in daily 

operations,” smiles Hans Lowis. “We 

just rinse it through and that’s it.” 

Disassembling the worms and mixing 

shafts for cleaning is also extremely 

easy thanks to the easy-access door 

in the grinder’s hopper and the quickrelease 

fasteners. “You have access to 

all parts of the machine and it’s always 

sparkling clean,” says senior boss 

Lowis. 

The Lowis butcher’s shop relies on the MWW 160 (front) and the VCM 360 from K+G Wetter. These 

efficient production machines save the company time and money – and deliver enhanced quality. 

minced meat into the cutter bowl. 

Gradually, more ingredients are added 

– spices, salt, ice, more meat. Niklas 

Lowis starts each work step by hand. 

“Two-four?” he calls out to his father in 

between – it’s about the right speed 

for the next production step. Lowis 

senior signals his agreement – he has 

all the recipes along with quantities, 

ingredients and work processes in his 

head. So sausage production at Lowis 

is still real artisanal craftsmanship, even 

using the large industrial bowl cutter. 

After just a few minutes, the sausage 

meat is ready and Niklas Lowis ejects it 

with the unloader into the waiting meat 

trolleys. A few months ago the cutter 

would still have been in the middle of 

production, but now it is already ready 

for the next batch. “Our experience 

shows that the time saving is around 

40 per cent. It was previously ten 

minutes, now it’s six – that’s already an 

insane gain from an economic point of 

view.” Another advantage: “Like many 

other companies, we are also suffering 

from a shortage of staff. That’s why we 

search out every opportunity for saving 

working time while maintaining or 

improving quality,” says Niklas Lowis. 

The small company therefore relies on 

large bowl cutters and grinders from 

K+G Wetter. 

Liver sausage is one of the Lowis’ specialities – Niklas Lowis and his father Hans offer the entire range 

of butchery products. 

A fine sense for perfect artisanal 

sausages 

Niklas Lowis opens the noise protection 

lid of the neighbouring VCM 360. The 

excellently-guided hydraulic loading 

system precisely doses the previously 


Processing 

Key No. 101822 


19

Processing 

The company does not save time 

by using higher speeds: According 

to Hans Lowis, “This only increases 

power consumption and causes 

bearing wear; there is simply no 

benefit.” On the other hand, the 

master butcher relies on careful 

preparation, for example prior 

grinding, and on artisanal tricks such 

as knowing the right time to add salt. 

Niklas Lowis describes the finished 

Schinkenwurst as follows: “The 

sausage has an artisanal structure. 

We could of course cut the sausage 

meat absolutely finely and smoothly, 

but it would then have a completely 

different texture. Our method using 

the industrial cutter – by chopping 

more slowly and for longer rather 

than quickly and at top speed – gives 

the sausage a texture like the one 

from the butcher’s shop next door. 

It’s something that becomes clearly 

apparent when you eat it.” 

Customized touch panel 

A special feature programmed by 

the K+G Wetter team to address the 

specific needs of the Lowis butcher’s 

shop is the control panel that has 

been customised to provide the 

functions needed by the business 

every day. For example, all nine knife 

speed buttons have been assigned 

twice, which means that Niklas 

Lowis only has to double tap to set 

the perfect speed. The touch fields 

for vacuum, temperature and bowl 

revolutions have received similar 

treatment. 

Service experts and customer 

relations on an equal footing 

In order to ensure the machine is 

maintained in perfect condition at 

all times, customer service is an 

important background issue. Senior 

boss Hans Lowis enthuses about 

his many years of experience: “K+G 

Wetter is as family-oriented as we are. 

With them we have a direct line to the 

The touch panel of the VCM 360 from K+G Wetter can be custom programmed in accordance with 

customer requirements – thereby facilitating optimal workflows. 

Second- and third-generation master butchers Hans Lowis (left) and his son Niklas run the traditional 

business from the district of Aachen. 

management and don’t get tied up in 

a call centre when there’s a problem 

to be solved. Like us, they are fully 

grounded. Their customer service 

staff are simply unbeatable too. They 

always endeavor to find a direct 

solution. It’s something money can’t 

really buy.” 

“With them, the boss – in fact both 

bosses – are still directly involved 

in production and are fantastic role 

models for their employees. I am 

able to talk to them directly, not to a 

department head. That’s what I call 

a customer relationship on an equal 

footing,” adds Heiko Schneider. 

Ideas derived from practice for 

the perfect machine 

After finishing the current batch of 

boiled sausage meat, Hans Lowis 

and K+G Wetter area sales manager 

Heiko Schneider meet at the machine 

to discuss ideas, just as they have 

during the entire duration of their 

long-standing collaboration. “We 

are always really pleased to accept 

suggestions derived from practical 

experience and pass them on to 

our design department,” says Heiko 

Schneider. It’s all about the details: 

“From my perspective, the VCM 360 

is currently the absolutely perfect 

machine,” says Hans Lowis with 

complete conviction. 

fmt 


Processing 

Scraped Surface Heat Exchanger Helps 

Reduce Energy Costs and Emissions 

Margarine and shortening producers report a decrease in 30% of costs and 200 tons of carbon dioxide 

emissions annually per production line 

SPX FLOW, Inc., a leading provider 

of process solutions, reports that 

customers who use its latest scraped 

surface heat exchanger (SSHE), 

Nexus, in margarine and shortening 

production are better able to meet 

sustainability and business goals by 

reducing emissions and cost. Nexus 

is a critical piece of equipment in 

forming the correct crystal struct-ure 

in margarine, shortenings and other 

fats and oils products. Nexus uses 

carbon dioxide (CO 2 

) as a refrigerant 

rather than the traditional freon (HFC 

or HCFC) or ammonia (NH 3 

). 

“While most companies still use 

ammonia or freon, SPX FLOW has 

pushed for innovation by switching 

to carbon dioxide,” said Alf Sievers, 

Global Product Manager. “We pride 

ourselves on being solution makers, 

and our customers’ data proves how 

much Nexus makes a difference as we 

find the safest, most sustainable way to 

help them.” 

Data shows that when customers began 

using the Nexus, each line improved its 

heat transfer by approximately 30% 

compared to other refrigerants. The 

data also confirms that the product 

quality improved compared to lines 

using other refrigerants. 

Each line also reduces the annual 

CO 2 

emissions to the environment by 

about 200 tons annually when using 

CO 2 

compared to other refrigerants 

because of the higher efficiency. 

SPX FLOW recommends CO 2 

refrigerant 

because it’s safer and more 

sustainable than traditional refrigerants 

used in SSHE. Ammonia (NH 3 

) is toxic 

— leaks can harm workers. And if freon 

leaks, it is harmful to the environment. 

CO 2 

refrigerant is considered “cleaner” 

due to its Global Warming Potential 

(GWP) of one, according to the 

California Air Resources Board. Some 

types of freon, meanwhile, have a GWP 

potential of almost 4,000. 

“Businesses are looking for more ways to 

be sustainable and meet climate goals, 

and results like this are an important 

step that helps do that,” said Sievers. 

“We will continue to work to innovate 

and create new ways to partner with our 

customers on this front.” 

fmt 

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and sustainable enough? 

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fmt 

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21

ouse 

ty 

e Global Leader in Food Cutting Technology 

f Urschel Laboratories, Inc. U.S.A. 

9/6/22 3:14 PM 


Vol. 36 • 31377 

ISSN 0932-2744 

6/22 

VP) Dicer provides sanitary 

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or mail us to: food@harnisch.com 

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www.urschel.com 



Confectionery 

Issue 6/2022 


for Cheese 



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Cover Story 

Transforming global food 

production to maximize 

food safety and minimize 

food loss by making sure 

TM 

Every Resource Counts. 

www.tomra.com/food 


23

Processing 

Precise Results: New Analytical 

Instrument Unites 3 Measuring Tasks in 

1 Instrument 

The new instrument analyzes liquid, translucent samples for their optical spectrum, color, and water 

parameters. Or any of the three. Operators speed up their processes and improve the quality of the results 

using Easy VIS. They, therefore, save money, time, and space. 

The instrument takes over the 

measuring tasks of up to three 

instruments: a colorimeter, a 

spectrophotometer, and special 

measuring methods for water testing, 

such as titration. All this power rests 

in one instrument about the size 

of a notebook. The results appear 

on screen in trustworthy accuracy, 

precision, and repeatability – within 

seconds. That saves money, time, 

and space. The instrument’s name is 

Easy VIS, one of the next-generation 

EasyPlus UV/VIS spectrophotometers 

produced by METTLER TOLEDO. 

The compact Easy VIS by METTLER TOLEDO 

efficiently analyzes fluid and translucent 

samples. As a true all-rounder, it covers three 

measuring tasks in one instrument. 

Manufacturers benefit in many 

ways 

A typical place for Easy VIS is the QC 

lab at small manufacturers in the food 

and beverage industry, environmental 

testing labs, or any industry needing 

quality control and supervising their 

process- or wastewaters. The Easy VIS 

is used during multiple steps of the 

production process: For inspection of 

raw materials, quality control of semifinished 

and finished products, or 

testing the water quality of wastewater. 

This streamlines the production 

processes considerably. Those who 

used to send their samples to an 

external laboratory profit even more, 

as they can now analyze most samples 

independently at an internal cost. 

The visual user interface with workflow 

guidance allows you to simply scan 

and measure. Even untrained staff 

can operate Easy VIS intuitively. 

This increases the integrity and 

repeatability of the analysis and saves 

training time. 

Easy VIS operates within a wavelength 

range of 330 to 1,000 nm. The light 

source is an easy-to-replace tungsten 

lamp, which any operator can replace 

within no time. 

The partner device, Easy UV, covers 

the full UV/Vis spectrum with a 

wavelength range from 190 to 1,000 

nm to cover additional applications in 

the UV range. Plus: The Easy UV runs 

with a power-saving and maintenancefree 

xenon-flash lamp. 

Analytic precision in three fields 

of expertise 

25 standard-compliant color scales in 

the visible range come pre-installed 

and can easily be used. Some examples 

are ICUMSA for sugar color, ESBC for 

beer quality analysis, or OIV CIELab for 

wine color determination. The results 

reveal the quality of the product within 

seconds. 

Water analysis shows, for example, 

the concentration of Aluminum, 

Ozone, Chlorine, or Polyphenol. 

This reveals whether the water is fit 

for human consumption or can be 

used in further production. Is the 

wastewater safe to release? With 

its numerous built-in water testing 


Processing 

methods, the spectrophotometer 

can quickly provide the answer. 

For spectrophotometry, the sample 

is analyzed at the wavelengths where 

the sample has its characteristic 

absorption of light. The Easy VIS 

measures the transmitted or absorbed 

light and the reading reveals the 

sample’s concentration or purity. 

A typical analysis with the Easy VIS 

The testing procedure is very 

simple: One cuvette holds the 

blank measurement, and another 

is prepared with the sample. After 

choosing the desired analysis 

method, the cuvette is placed in the 

cuvette holder. The PathDetect 

function recognizes which path 

length is measured. Closing the 

lid automatically starts the blank 

measurement. (By the way, the blank 

measurement is stored for seven 

days. So, this step can be neglected 

during the rest of the week unless the 

measurement parameters change). 

After determining the blank, the sample 

The PathDetect function of the compact Easy VIS spectrophotometer produced by METTLER 

TOLEDO recognizes which path length is measured and reduces errors. 

cuvette is brought into the measuring 

position. The measurement starts 

again automatically after closing the 

lid. Within seconds, the results show 

up on the screen. Now Easy VIS is 

free to analyze other samples or to 

start a different analysis method. 

With the EasyDirect software, these 

results may be automatically saved 

or exported to an external storage 

device or exchanged with a data 

management system (e.g., LIMS). fmt 

Key No. 102492 


25

Processing 

Independent, Artisan Cheesemaker 

Chooses Certa to Reduce Energy Costs, 

Optimize Operations and Ensure Product 

Integrity 

• Artisan cheese producer switches from centrifugal pump to MasoSine Certa 400 and wins international 

award 

• Assurance of no damage to the product due to gentle pumping action 

• Pump investment has led to better quality of cheese, improved yield and expansion of lines 

When Greenfields Dairy Products Ltd 

needed to replace an ageing pump 

from another supplier, the family-run 

cheesemaker contacted Watson- 

Marlow Fluid Technology Solutions 

(WMFTS) to discover its options. 

Greenfields, which specializes in the 

craft of award-winning traditional 

cheese, decided to introduce a 

MasoSine Certa 400 pump from 

WMFTS into its operation which 

processes up to 10,000 liters of milk 

per batch of cheese. 

Lancashire, England, Greenfields won 

gold for several of its cheeses at the 

International Cheese Awards (summer 

2022). 

Steven Procter, Managing Director at 

Greenfields, said, “We had been using 

the same pump since 1985. We need a 

pump to transfer the curds and whey 

across the facility because we are 

on one level, whereas a lot of cheese 

making facilities are on different levels 

and can rely on gravity to transfer 

curds and whey. 

The MasoSine Certa pump has 

improved reliability and yield in 

Greenfields’ cheese production, while 

also reducing energy at a time of rising 

costs. 

After adding the energy efficient 

MasoSine Certa pump for the transfer 

of curds and whey across its facility in 

“It was a massive task to find a new 

pump and we looked at all the different 

types. It’s a big investment for a 

company of our size and it only gets 

used for between one and four hours 

per week. 

“It was all about the technology. It’s a 

lot safer for us to use the MasoSine 

Certa because if you damage the 

product it can lose yield and that could 

affect the quality and certainly our 

profitability. By using the MasoSine 

Certa it has made our operation 

better. If we were to damage the curds 

and whey, we would lose some of the 

solids, so we have to be gentle with 

the pumping. 


Processing 

“The MasoSine Certa works on a 

variable speed supply, but we couldn’t 

alter the speed of the previous pump. 

Now we can speed up or slow down 

the transfer of curds and whey with 

no damage. The Clean in Place (CIP) 

is brilliant too — it’s really easy to use 

and is suitable for our business. 

“We are only a small family business, 

and I would recommend the MasoSine 

Certa to other independent artisan 

cheesemakers because it’s working 

for us. It should last for a lifetime and 

gives us an assurance of quality of 

product and reliability. 

“We make about 25 different varieties 

of cheeses. We were winning awards 

for our cheese before we introduced 

the MasoSine Certa pump, and we 

have continued to win awards after 

installing the MasoSine Certa pump 

for our cheeses.” 

Greenfields’ continued success 

illustrates how MasoSine Certa pumps 

from WMFTS can be successfully 

utilised by independent, artisan or 

farmhouse dairies, as well as the big 

producers. 

The MasoSine Certa 400 offers greater 

energy efficiency over other pump 

technologies, which gave Greenfields’ 

added value and improved ROI. 

MasoSine pumps typically require up 

to 50% less power than conventional 

pumps used in viscous fluid handling 

duties. 

Dave Cole, Food and Beverage Sector 

Specialist, North, at WMFTS UK, said, 

“When I first met Steven at Greenfields 

he was looking to renew his equipment 

and it was evident he had already done 

his research and knew the technical 

benefits of our MasoSine Certa pump. 

His concerns were now around any 

product quality impact the new pump 

would have on his proven artisan 

process, compared to his long-trusted 

existing equipment. 

“Through Steven’s own pump trials, 

our technical expertise to guide his 

final specification selection and our 

mutual understanding of his business 

needs, he gained the confidence to 

press ahead with his purchase of the 

MasoSine Certa 400.” 

In 2015 Greenfields won the Supreme 

Champion at the International Cheese 

Awards and seven years later won 

another award at the same event 

for its Crumbly Lancashire Cheese. 

Greenfields produces a wide range 

of territorial and specialty cheeses 

all of which are produced from locally 

sourced milk, with over 20 different 

varieties. 

WMFTS supplies pumping solutions 

to cheesemakers of all sizes. From 

producing 2,000 liter vat production 

rates through to 100,000 tonnes of 

cheese per year from 830 million 

liters of milk, WMFTS has a solution to 

meet the needs of food and beverage 

manufacturers. 

fmt 

food Marketing & Technology • December 2022 27 

Key No. 103201 

27

Processing 

Giacovelli Goes for Cutting-Edge 

Electronics for its Premium Cherries 

The Locorotondo-based company, one of Italy’s leading cherry producers, started the 2022 season with a 

new InVision2 optical sorter from TOMRA Food, installed at the plant in Turi (Bari). The machine is connected 

to the Total View Plus digital platform, which can detect a wide range of internal and external fruit defects 

and monitor workflow for unprecedented quality. 

In May 2022, the cherry season at 

Giacovelli Srl’s plant in Turi (Bari) got 

underway in high gear, thanks to the 

new Small Fruit Sorter (SFS) with 

InVision2 and TotalView Plus from 

TOMRA Food, installed by its Italian 

partner Icoel. 

Anna and Anna Rita Giacovelli are the 

new generation of the Locorotondo 

fruit and vegetable company, which 

was founded in 1954. Anna is the 

daughter of Raffaele, who runs 

Giacovelli with his brother Piero. She 

is deeply attached to the company’s 

lengthy history: “We started out in 

local markets with stands where we 

sold directly to the consumer. The 

first product we sold was citrus 

fruit and bit by bit we added others, 

including cherries, which are now one 

of the most important fruits for us. 

We process several tons each year 

for European markets (central and 

northern Europe) and Italy. Precisely 

because cherries are becoming more 

and more important, we decided to 

K 

invest in technology from TOMRA and 

Icoel”. 

C 

M 

Y 

CM 

MY 

CY 

CMY 


Processing 

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• Positive drive belt for true tracking 

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food Marketing & Technology • December October 2022 2022 

29 

29

Processing 

This is the first time the Italian company 

has worked with an optical sorter. Until 

2021 it had always relied on mechanical 

sorters. Today, in order to better cope 

with the increasingly demanding retail 

and wholesale markets, it has opted 

for automation. The difference was 

obvious right from the start. “Thanks 

to the new sorting machine, we have 

really improved everything related 

to diameter selection and quality of 

the end product: we are now able to 

obtain a more accurate gauge. The 

machine learns with us every day what 

the problems or perhaps even the 

advantages of each variety of cherry 

are, detecting defects for the best 

quality end product”, explains Anna. 

Technology that guarantees a 

clean, homogeneous end product 

Carlos Eyheralde, the company’s 

agronomist and quality control 

manager, boasts extensive experience 

with sorting machines and optical 

grading systems. After over a month 

using TOMRA Food’s InVision2 at 

the Giacovelli packaging plant, he 

comments, “This machine is different 

because it really does come much closer 

to achieving a clean and homogenous 

end product. I really appreciate the 

quality of the electronics, the sensors 

and the precision of the optical 

cameras that reject both external 

and internal problems with the fruit. 

Even when the cherries come onto 

TOMRA Food’s InVision2accurately 

sorts the tons of cherries processed 

each day at Giacovelli’s Turi plant 

according to size, shape and color. In 

addition, the Total View Plus module, 

thanks to its 7 different views of 

the cherry, accurately identifies 

a wide range of defects without 

affecting processing speed or hourly 

productivity. 


Processing 

the line, it is all handled mechanically 

and electronically, and the process is 

really gentle. The machine could still 

be improved, and I am sure it will be, 

in making defect selection even more 

accurate”. 

In fact, despite the speed of production, 

the fruit is not hit or damaged and 

the transfers all take place in water 

to ensure good individualisation and 

distribution of the fruit to one of the 30 

outlets in the plant. 

For TOMRA Food, every cherry 

counts and so does every fruit 

and vegetable enterprise 

“Every resource counts” is not just a 

slogan for TOMRA Food, but a serious 

commitment to minimising food waste 

as part of a real food “revolution” 

involving the entire supply chain. 

It leverages the latest technology 

developed from the real needs of the 

fruit and vegetable industry. 

Benedetta Ricci Iamino, Global 

Category Director Cherry, at TOMRA 

Food, explains the approach to this 

particular sector. “Over the past 12 

months, a team of our experts has 

travelled to all the world’s major cherry 

production areas, working side by 

side with our customers to try and 

understand how to help them improve 

yields, minimise waste, lower labor 

costs and find answers to ongoing 

Anna continues, “What you can see at a 

glance is the automation of processing, 

which optimises and specialises the 

role of the staff themselves”. 

She concludes, “We are totally 

convinced that investing in technology 

and automation is a key aspect and 

the TOMRA and Icoel installation was 

the cherry on top of the cake this 

year. Without a doubt, automating, 

innovating and streamlining processes 

helps everyone a little bit, on a business 

level and on a processing level”. 


31

Processing 

challenges, future market needs and 

increased quality requirements”. 

This focus on the customer is always 

appreciated – “The human side is also 

really important. The team is always 

ready to help you find solutions for any 

kind of need”, say Anna and Carlos. 

“Italy is definitely one of the most 

significant markets for TOMRA Food’s 

cherry category and will remain our 

main focus”, explains Benedetta 

Ricci Iamino. “Thanks to our solid 

partnership with Icoel, over half the 

electronic sorting systems in the 

country come from TOMRA. We expect 

to increase this number over the 

next two years, thanks to the growing 

interest in our technology from Italian 

customers, who know they can count 

on TOMRA and Icoel to take care of 

their cherries”. 

fmt 

Building a Robust Food Safety Testing 

Program Using Single Cloud-Based 

SaaS Solution 

This analytics platform integrates environmental hygiene monitoring, pathogen detection, food authenticity 

diagnostics testing and data analytics 

The food industry relies on accurate 

data when it comes to supporting 

a robust environmental monitoring 

(EM) program to ensure food 

safety. However, this data comes 

from disparate sources and must 

be compiled and analyzed to make 

informed decisions regarding 

environmental and product testing. 

With advances in technology and 

the addition of new regulatory 

requirements, it is even more vital 

to have all EM and food testing data 

compiled in a single, easily accessible 

location. The best solution today is to 

digitize all this information for internal 

user access, regardless of location. 

Today, data can become siloed 

as each department collects and 

stores relevant data for their group. 

However, sharing this data across 


Packaging 

the organization would provide a new opportunity to 

understand the trends and identify which areas of the 

business need improvement with respect to overall 

food safety and product quality. 

Fortunately, integrating testing data into a single intelligent 

platform has become much easier in the past few years. 

One such solution, SureTrend Cloud, offers an intuitive 

platform for users to collate environmental and product 

data in one location, with the ability to analyze and 

visualize results. This, in turn, allows the team to develop 

processes based on actionable insights obtained. 

Designed originally for capturing hygiene monitoring 

data, SureTrend started as a cloud-based solution 

for Hygiena® EnSURE Touch users, storing ATP 

values as RLUs (relative light units) for reporting and 

identification of trouble spots. However, SureTrend 

Cloud does much more than that, as it is designed 

for tracking and trending data, data analysis, and 

reporting. It also can store data from multiple devices, 

allowing facilities with multiple locations to analyze 

all plant sites from a single software database. This 

enables data access from any location globally with 

the added assurance of world-class data security. 

It also allows for remote configuration of each 

luminometer device and access to preprogrammed 

reports within the software. 

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by oil, grease, moisture and bacteria. 

Siegling Fullsan – a powerful solution. 

More recently, SureTrend Cloud has evolved, 

offering additional capabilities. These include: 

• 1. Agnostic data upload – Data from external sources 

can be loaded into the platform software. 

• 2. Multisite data aggregation – Data from all test sites 

or products can be visualized in a single view. 

• 3. Improved Environmental Maps – Track data 

from multiple tests on your facility maps with 

corresponding data visualizations. 

• 4. Analytics and Report Customization – Develop 

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and outcomes. 

• 5. Advanced Data Visualizations – Easily identify 

trends and create actionable insights from complex 

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By offering SureTrend Cloud as a SaaS solution, Hygiena 

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Key Nr. 100619 

33

Packaging 

A Perfect Product Created with Passion 

Ankerkraut Puts its Trust in Label 

Equipment Specialist 

In 2013, company founders Anne and 

Stefan Lemke from Hamburg took 

a leap of faith and designed their 

own brand - and, in 2016, appeared 

on the German TV network VOX’s 

programme “Die Höhle der Löwen” 

(Dragons’ Den) with their Ankerkraut 

flavor manufacturing company. They 

impressed the investor, Frank Thelen, 

with their concept to develop unique 

spices and present them in an appealing 

jar with a cork stopper. The start-up 

quickly gained momentum and now 

enjoys international recognition. With 

catchy product names like Pull That 

Piggy, Teufelskerl (Son of a Gun) or 

Bang Boom Bang, this company from 

Hamburg has become a true rockstar 

of the food scene. 

The tremendous demand was 

not only reflected in a continually 

growing product range, but also in 

higher production figures. It was 

therefore no surprise that, in 2022, 

the time had come to modernise 

their machinery. The success of 

Ankerkraut products is not only down 

to their quality and taste, but also a 

result of their extraordinary design 

and packaging. The iconic corked jar 

with a tamper-evident seal above the 

front and back label are its hallmark. 

To ensure that the consumers of 

the future are also provided with 

a perfectly centred seal, this taste 

manufacturer chose a new labeller 

from the Bavarian manufacturing 

company, Gernep. 

Best equipped for precise 

labelling 

The collaboration ran like clockwork 

right from the beginning. “In fact, it 

was a veritable coming together of 

two companies who shared a passion. 

Several months of talks containing 

mutual recommendations lay between 

the initial joint discussions and the 

ultimate configuration of the machine,” 

Martin Hammerschmid, Managing 

Director of Gernep GmbH, remembers. 

Customised to meet the requirements 

of the taste manufacturer, a Gernep 

Soluta 9-720 3SK SD with three 

self-adhesive label dispensers was 

produced. The Soluta is a true allrounder 

and handles both the familiar 

corked jars and PET shakers filled 

34 


Packaging 

mainly with dry marinades – the 

so-called BBQ rubs. The rubs are 

decorated with a front and back label, 

with the jars additionally receiving 

a tamper-evident label over the 

cork. The Soluta can also be used to 

apply promotional labels for special 

marketing campaigns. 

During the label development stage, 

the focus was on the visual appearance 

of the iconic Ankerkrauf corked jar, a 

factor which will be further optimised in 

the future. The objective was to apply 

the tamper-evident label in a perfectly 

centred position in relation to the 

corked jar’s front and back labels. To 

do so, Gernep designed an orientation 

device which was perfectly tailored 

to the customer’s needs and which 

aligns the label using the embossing 

on the jars as a guide. Two infeed 

starwheels were planned to position 

the tamper-evident label right in the 

middle. The orientation is performed in 

the first starwheel with the subsequent 

starwheel used for the application 

of the tamper-evident label onto the 

container closure from above. The 

containers are then held in place with a 

clamping mechanism and transferred 

to the machine’s labelling carrousel. 

There, a centring cup is lowered onto 

the corked jar and securely clamped 

for the precise transfer of the front and 

back labels. 

All of the labels are applied with cab 

IXOR self-adhesive label applicators. 

The labelling devices were developed 

in a joint collaboration between 

Gernep and cab, and have since 

optimally established themselves on 

the market. At Ankerkraut, up to 8,000 

containers per hour are handled both 

continuously and fully automatically. A 

P.E. sensor registers every container, 

which then starts each individual 

label application procedure. The 

containers brought onto the market 

by the taste manufacturer thus 

conform to state and food-industry 

regulations. Consumer protection, 

quality assurance and traceability are 

important arguments. With this in 

mind, variable data such as the shelf 

lives and batch identification numbers 

are printed into the back labels of the 

Ankerkraut products directly in the 

labeller. 

In addition to the taste, the role 

played by product labels remains an 

increasingly important factor and 

the spice market is greatly disputed 

nowadays. In Gernep, Ankerkraut 

has found a reliable partner to help it 

cater to consistently newly emerging 

market trends. The products are 

available from the online shop, 

Amazon, the extensive range found 

in retail outlets and specialist stores 

in Germany, Austria and Switzerland, 

as well as in their own flagship stores. 

Armed with a great deal of enthusiasm, 

the Ankerkraut taste manufacturing 

company has progressed from 

being an outstanding start-up to a 

successful, mature company with 

revenues in the double-digit million 

range. 

fmt 

food Marketing & Technology • December 2022 35

Packaging 

Vetipak Enjoys the Sweet Taste of 

Success Thanks to Robotics 

A packaging solution with robotics integrated control from OMRON and B Electrical Engineering ensures 

scalable processes and high-quality contract manufacturing of fast-moving consumer goods (FMCG), such as 

luxury home & body care products, and confectionery. 

With changing consumer needs and 

increasing labor scarcity, robotics 

technologies are a welcome addition 

to packaging processes. Product 

life cycles are getting shorter, and 

manufacturers are looking for 

more flexibility. A leading contract 

manufacturer Vetipak responded 

to these challenges with an 

innovative automation solution 

that combines the strengths of 

people and technology. Vetipak 

needed to automate the packaging 

process for confectionery and luxury 

cosmetics, whilst ensuring speed, 

scalability, and quality. They opted 

for automating three new packaging 

lines with industrial robotics from 

OMRON, implemented together with 

OMRON Solution Partner B Electrical 

Engineering. 

Vetipak is a Dutch family company, 

established in 1997, that has since 

become one of the largest contract 

manufactures in Europe, working with 

major food and commodities brands. 

The company provides innovative and 

scalable solutions for leading FMCG 

companies designed specifically 

to their needs. From automating a 

highly complicated packaging process 

that would not be feasible without 

automation, to ensuring high output 

or scalability into the future, Vetipak 

offers its clients a complete production 

and packaging solution: from design 

and engineering through to production. 

An innovative approach to 

contract manufacturing 

Mark van der Burgt, Chief Commercial 

Officer at Vetipak comments: “We 

recently made a considerable 

investment to develop our facilities 

in the Netherlands, including a fully 

controlled building with temperature, 

air pressure and humidity control, as 

well as state-of-the-art automated 

production lines with robotics 

technology.” 

Thanks to the updated facilities, 

Vetipak can serve various markets 

from food, confectionery, pet foods, 

consumer electronics to personal care 

products, as well as plans to expand 

to new markets such as life sciences 

and health. Ensuring safety and quality, 

the new facilities enable Vetipak to 

package a large variety of products 

that arrive in huge numbers. Vetipak 

is responsible for ensuring that these 

products are put in the right packages 

Vetipak works with a team of software- and hardware engineers including their long-term partner B Electrical Engineering to build customer-dedicated solutions 

36 


Packaging 

– such as retail and promotional packages, luxury 

gift boxes as well as special versions for seasonal 

promotion or duty-free zones. 

Assembling a team of experts 

Van der Burgt continues: “To meet the needs of 

our customers, our new packaging lines needed 

to be able to handle the volume and the diversity 

of products being packaged. We also looked for 

solutions that would be easy to use, working safely 

and seamlessly together with our staff. The three 

projects each had their own specific criteria for 

success.” 

Van der Burgt explains: “In the first project, we 

needed to create a beautiful gift set, with complicated 

paper folding, similar to the art of origami. However, 

if we had carried this out as a manual process, this 

would have required 15 workers per line, and the 

project came down to feasibility and cost. Thanks to 

robotics, we have made it possible to automate the 

numerous manual handling steps, ensure quality, 

and made that project feasible with an immediate 

return on investment.” 

“In the other two projects with confectionery 

packaging, one required a large output and the 

other needed to be scalable for future needs. For 

us, and for the business cases, it was important 

to find a flexible solution that can meet changing 

consumer demand in terms of different volumes 

and designs. It is also important for us to be able 

to repurpose the robots later for other needs. For 

example, if we would redesign one line, we can use 

the same robots and technology on the new line,” 

Van der Burgt concludes. 

Vetipak works with a team of software- and hardware 

engineers including their long-term partner B 

Electrical Engineering to build customer-dedicated 

solutions. Based in Ravels, Belgium, the system 

integrator specialises in designing control cabinets 

and providing programmable logic controller 

(PLC) solutions, as well as vision, motion, sensors, 

robotics and safety solutions. 

G u m 

& 

J elly st a r c h 

s w e e t O TC 

le s s 

la t e 

C h o c o 

Guy Beyens, Managing Director of B Electrical, 

says: “When I first learned about the new Robotics 

Integrated Controller from OMRON, I thought it 

would be a perfect fit to Vetipak’s needs, as not 

only did it provide the right performance, it was also 

easy to program. This naturally saves programming 

time. With one controller, you can achieve seamless, 

smooth integration of sequence, motion, and robot 

control, i.e., synchronized control of the robots as 

well as other devices.” 

The system integrator and Vetipak’s LAB51 team 

installed the OMRON Viper robots, the Robotics 

www.w-u-d.com 

G u m 

& 

J e 

ll y in s t a r c h 

s w e e t O TC 

Key No. 101525 


Packaging 

Integrated Controllers, the conveyors, 

and also built the control cabinet. The 

Vipers are articulated, 6-axis robots 

with a maximum payload of 5kg. The 

OMRON NJ501-R Robotics Integrated 

Controller has been developed for 

applications that require high-speed 

processing for machine control, 

safety, reliability and maintainability. 

It enables users to increase the speed 

and accuracy of production, whilst 

reducing maintenance and time-tomarket. 

Key benefits of the new robotics 

approach 

Guy Beyens continues: “The user 

interface for the new system is very 

easy and user-friendly. For example, 

you can make minute adjustments 

in the movement using the touch 

panel, that were not possible with 

other systems. Thanks to the Robotics 

Integrated Controller, the position 

of the robot is updated in real time, 

which is especially important in the 

gluing process. The solution makes 

it possible to react to environmental 

factors and adjust as needed, enabling 

the in-house technicians and operators 

A packaging solution with robotics integrated control from OMRON and B Electrical Engineering 

ensures scalable processes and high-quality contract manufacturing of fast-moving consumer goods 

(FMCG) 

to be more independent. It is now for 

example possible to adjust a date on 

the package, or the gluing position 

of the robot directly from the touch 

panel.” 

Mark van der Burgt adds: “Having 

very precise gluing was an additional 

benefit to the end customer as it 

improves the quality of the packaging. 

Luxury products must look good, so 

they must be glued neatly, completely, 

and precisely. For the food industry, 

it’s important that everything is 

safe, so precision is also extremely 

important there. This is all possible 

thanks to OMRON’s robotics 

technology.“ 

The system integrator and Vetipak’s LAB51 team installed the OMRON Viper robots with a maximum payload of 5kg, the Robotics Integrated Controllers, 

the conveyors, and also built the control cabinet. 

38 


Packaging 

OMRON’s role included solving any 

problems that arose; discussing 

potential solutions; and sharing their 

technical robotics expertise. Sylvie 

Van De Weghe, OMRON’s Sales 

Manager for Belgium and Luxembourg, 

comments: “We’ve worked closely 

with B Electrical Engineering for over a 

decade, and they were the first partner 

in Europe to test and install the new 

Robotics Integrated Controller. They 

are currently expanding and investing 

in a new building so that they can 

provide even stronger support for 

our robotics solutions. Our goal is 

to inspire the end customer, whilst 

providing support and service, and 

passing our innovations and technical 

knowledge onto the partner.” 

For Vetipak, the flexibility of the 

new lines was key. The company 

particularly wanted to make easy 

changeovers to different packaging 

formats, lowering the entry barriers 

for technical solutions. Van De 

Weghe adds: “Vetipak has added 

another 17 new robots to their 

installed base together with OMRON 

Robotics Integrated Controllers. 

Vetipak’s investment is not tied 

only to producing confectionery 

retail packages or the assembly of 

luxury gift sets. The flexibility of the 

Vetipak needed to automate the packaging process for confectionery and luxury cosmetics, whilst 

ensuring speed, scalability, and quality. 

technology ensures that also future 

needs can met by reprogramming 

and repurposing the robots for new or 

other lines if necessary.” 

Mark van der Burgt continues: “We 

have been very pleased with the 

solution and the collaboration. This 

is a great example of our slogan: 

Together we make the difference. We 

want to contribute to the success 

of our customers by becoming a co- 

production partner as well as contract 

manufacturer, and provide them the 

benefit of the factory of the future. We 

believe that we can achieve the best 

results by developing solutions that 

involve people and technology working 

in harmony together, ensuring even 

greater flexibility, scalability, and quality. 

I’m sure that our partners B Electrical 

and OMRON will continue to inspire us 

and share the latest knowledge with us 

to realize those goals. 

fmt 

Sign up now for our newsletter 

www.harnisch.com/food/newsletter 


Packaging 

Green Layer IBC and PE Drums: 

Quality and Safety with a High 

Recyclate Content 

Saving CO 2 

is becoming increasingly important in the packaging industry. With the European Green Deal and 

the Action Plan for the Circular Economy, the European Union has defined the future framework conditions 

for resource-saving economic growth. One central measure is the use of plastic recyclate in packaging. 

Schütz is one of the pioneers in this field. The technology leader is constantly increasing the recycled content 

of its packaging by using state-of-the-art, multi-layer extrusion and continually developing its recycling 

processes. 

The Green Layer series is the latest 

development in Schütz’s Green 

Lifecycle Management. With this 

programme, the packaging specialist 

supports customers in meeting 

their sustainability goals and further 

reducing the overall CO 2 

footprint of 

their packaging. The aim is to ensure 

the broadest possible and most 

cost-effective supply of eco-friendly 

packaging. Ultimately, sourcing the 

volume of recyclate required for this 

is a task for all partners along the 

supply chain. Only if users return 

emptied packaging to Schütz will 

the manufacturer have sufficient 

quantities available for plastic recovery 

and be able to supply customers 

with new recycled packaging. Schütz 

created the necessary infrastructure 

for this many years ago: with the 

Schütz Ticket Service, the company 

collects emptied industrial packaging 

worldwide and reconditions it 

according to the highest environmental 

and safety standards. 

Further development of 

production technology and 

material recycling 

Schütz has always focused on 

achieving maximum environmental 

friendliness in the entire life cycle of its 

packaging. The manufacturer achieves 

this with smart product design, 

advanced production processes, longlasting 

product quality and closed 

material cycles. Schütz continuously 

invests in state-of-the-art production 

technology as well as in research 

40 


Packaging 

and development. For example, the 

company has consistently reduced 

the weight of its packaging in recent 

years and has refined the material 

recycling processes so that even 

heavily contaminated material can 

now be reconditioned with the help 

of special process technology and 

expertise. Schütz can recycle HDPE 

in different grades depending on the 

desired application; the recycled 

HDPE is used to produce packaging 

and components. 

The forerunner of the circular 

economy in industrial packaging 

underscores 

its pioneering role with the Green 

Layer product series. As the leading 

manufacturer, Schütz uses 3- or 

6-layer extrusion blow moulding 

lines in its factories across Europe. 

This allows the company to use 30 

per cent highquality, natural-colored 

recycled material to produce inner 

bottles. 

What makes this process special is 

that the recyclate is used exclusively 

to make the middle layer of the inner 

bottle. Schütz uses new HDPE to 

make the inner and outer layers, 

meaning that the filling product and 

environment only come into direct 

contact with virgin material. This 

design means that users save virgin 

plastic as well as CO 2 

and at the same 

time make an important 

Contribution to achieving the 

goals of the European Green Deal. 

The quality of the Green Layer 

packaging is identical to Schütz’s 

other product ranges. Whether IBC or 

plastic drums – Green Layer products 

are ideally suited as eco-friendly 

packaging for numerous applications. 

With this product range, customers 

benefit from a high content of recycled 

material, low weight and maximum 

safety. The majority of the containers, 

and especially Schütz plastic drums, 

have UN approvals. The new Green 

Layer series will initially be launched 

in the European markets. After a 

successful start, we will gradually 

roll out this environmentally friendly 

packaging in other regions. 

fmt 

2023 

14-17 February 

Nuremberg, Germany 

Biofach 

NürnbergMesse GmbH 

Messezentrum, 

90471 Nuremberg 

Tel.: +49 911 86 06 49 09 

Fax: +49 911 86 06 49 08 

www.biofach.de 

Let`s meet at 

23-25 April 

Cologne, Germany 

Let`s meet at 

ISM + ProSweets Cologne 

Koelnmesse GmbH 

Messeplatz 1, 50679 Cologne 

Tel: +49 1806 002 200 

www.ism-cologne.de 

prosweets-cologne@koelnmesse.de 

4-10 May 

Dusseldorf, Germany 

interpack 

Let`s meet at 

Messe Düsseldorf GmbH 

Postfach 10 10 06, 40001 Düsseldorf, 

Germany 

Tel.: +49 211 45 60 01 

Fax: +49 211 45 60 6 68 

www.interpack.com 

2023 

8-11 May 

Milano, Italy 

Let`s meet at 

TUTTO FOOD 

Camera di Commercio Italo-Tedesca 

Italienische Handelskammer München- 

Stuttgart e.V. 

Landaubogen 10 

D-81373 München 

Tel.: +49-89-961661-86 

messner@italcam.de 

www.italcam.de 

9-11 May 

Geneva Switzerland 

Vitafoods Europe 

Let`s meet at 

Informa Exhibitions, 5 Howick Place, London 

SW1P 1WG, Great Britain 

Tel.: +44 20 337 73111 

www.vitafoods.eu.com 

16-19 July 

Chicago, IL, USA 

Let`s meet at 

IFT Food Expo 

Institute of Food Technologists 

252 W. Van Buren, 

Suite 1000, Chicago, IL 60607 

Tel.: +1-312-782-8424 • Fax: +1-312-782-8348 

www.ift.org 

This list of events is accurate, to the best of our knowledge. However potential visitors are recommended to check with the 

organizer since some details are subject to change. We make no claims to be complete and are grateful for any corrections 

or completions. Please contact: food@harnisch.com 


Events 

Successful Production with Efficient 

Filtration 

Filtration processes are an indispensable part of the production processes for all types of food and beverages. 

They ensure requirements for quality and hygiene and in many cases are the key to achieving taste and 

appearance. At FILTECH 2023, manufacturers will find everything they need for efficient filtration in their 

processes. From February 14 to 16, 2023, the successful combination of trade fair and congress will take 

place for the next time. 

Whether it’s naturally cloudy juices, 

craft beer or orange wine: Unfiltered 

beverages are highly in favor with 

consumers. This is because dispensing 

with one or more steps of filtration in 

the manufacturing processes serves 

the trend towards naturalness and the 

desire for foods and beverages that 

are as “unprocessed” as possible. 

The fact is, however, that even 

products advertised with properties 

such as “unfiltered” are rarely 

manufactured without a single 

separation step. Industry insiders 

know that unfiltered juices can have 

turbidity substances such as pectin 

added after they have been filtered – 

thus ensuring homogeneity and high 

quality. Even from natural wines, at 

least the coarsest impurities must be 

removed by sieving or raking, and in 

the case of beer, it depends above all 

on the step in the brewing process at 

which a filtration process is dispensed 

with in order to be able to advertise it 

as unfiltered brew. 

There is a good reason why hardly 

any manufacturer does without the 

separation of undesirable ingredients 

from its products: Filtration stands 

for quality. As a decisive process 

step, it ensures high product quality, 

the best possible hygiene and shelf 

life, and in many cases is what makes 

the desired taste possible in the first 

place. 

The necessity of filtration, but also the 

wide range of possibilities offered by 

filter media for beverage production, 

can be seen in the number of different 

processes used in production alone. 

These include: 

• Desalination plants for water 

treatment 

• Reverse osmosis for drinking water 

• Air filters for clean ambient air 

• Compressed air treatment 

• Sterile filtration 

• Clarifiers and decanter centrifuges 

for juices 

• Layer filters for breweries 

• Solid-liquid separation 

• Mash filter presses 

• Lye filtration for bottle cleaning 

• Wastewater treatment 


Events 

• Membrane filtration for 

dealcoholization of beer and wine 

Equipment and components, services, 

and know-how for all these processes 

and more are offered by FILTECH 

exhibitors. The combination of trade fair 

and congress offers visitors industryspecific 

expertise and opportunities 

for personal exchange on filtration and 

separation of all types of media. 

Focused trade fair with over 440 

exhibitors 

From February 14 to 16, 2023, FILTECH 

will again open its doors to visitors at the 

Cologne exhibition center – less than 

a year after the previous date in spring 

2022. Due to the Corona pandemic, 

it was necessary to deviate from the 

usual one-and-a-half-year interval. “The 

innovative power of the filtration industry 

is very strong,” explains Suzanne Abetz 

from organizer FILTECH Exhibition 

Germany. “At FILTECH 2023, the trade 

audience will again be presented with 

numerous innovations – also from many 

new exhibitors who will be taking part for 

the first time.” 

Visitors to FILTECH 2023 will again 

be able to experience a wide range of 

products and services: In addition to 

separation and separation technology, 

the program also includes measuring 

technology, analytics, and laboratory 

supplies, as well as news from science 

and research. Industry leaders such as 

ANDRITZ and MANN+HUMMEL will be 

represented, as will specialists such as 

Haver & Boecker and Lehmann & Voss. 

In addition, there will be numerous 

research and development institutes. 

Operators from the food and beverage 

industry will benefit from the presence 

of suppliers for both solids separation 

and solid-liquid separation, as well 

as manufacturers from the solid-gas 

separation sector. 

with energy-efficient solutions for all 

HVAC applications in factory buildings. 

Whether air purification or filtration 

processes in production: The fact that 

the demand for new products and 

services remains high is also proven 

by the large number of exhibitors. 

according to the current status, the 

organizer is already expecting over 

440 companies at FILTECH 2023 – 

more than ever before. 

Personal exchange at the heart of 

the congress 

Traditionally, the FILTECH exhibition 

area is also complemented by a strong 

congress. Visitors thus not only have 

the opportunity to experience the latest 

products and services live but can also 

find out about current trends in research 

and development in the congress 

area. The FILTECH Scientific Advisory 

Board, chaired by Dr. Harald Anlauf 

(Karlsruhe Institute of Technology) and 

Prof. Eberhard Schmidt (Bergische 

Universität Wuppertal), guarantees 

the high quality of the presentations: 

Experts from international universities, 

research institutions and companies 

review the submitted contribution 

proposals and compile a program that 

guarantees valuable information from 

all areas of the industry. The organizer 

expects more than 200 presentations 

for FILTECH 2023. 

The congress at the event is divided 

into units covering all relevant topics. 

Seven thematic areas will be in focus: 

• Solid-liquid separation 

• Solid-gas separation 

• Filter media 

• Testing, instrumentation, and control 

• Simulation and modeling 

• product related processes 

• Membrane processes 

In addition, the congress at FILTECH 

2023 will be dedicated to current 

industry trends such as selective 

separation, microprocess technology 

and nanofluidics, mist and droplet 

separation, and biological waste 

gas treatment with biofilters. Two 

focused day-long courses will be 

held on February 13, 2023, the day 

before the exhibit area opens, and will 

also specifically address engineers, 

scientists, managers and other 

technical personnel who need applied 

knowledge on topics related to solidliquid 

separation and fine particle 

removal. 

Filtration processes for beverages 

with taste and quality 

In all areas of beverage production, 

quality and food safety are the most 

important factors for successful 

production. Efficient filtration methods 

covering all manufacturing processes 

support operators in complying with 

applicable specifications and provide 

them with the means to not only meet 

but exceed consumer expectations for 

quality and taste. 

At FILTECH, manufacturers will find 

the right products and services for this 

purpose and will be able to exchange 

ideas with experts on current trends. 

For successful planning of the visit, 

interested parties can find a list of 

exhibitors, an overview of focus topics 

and industries as well as the extensive 

conference program at filtech.de. fmt 

As the desire for clean, hygienic ambient 

air in production and administrative 

areas has risen sharply since 2020, 

many exhibitors are also focusing 

on products such as stationary air 

purifiers and systems in a wide range 

of dimensions. HVAC systems from 

exhibitors achieve capture rates of over 

99.9 percent and can help operators 


43

Last Page 

Advertiser’s Index • December 2022 

Key No. Page Company Location 

101794 29 Ashworth Bros., Inc. Winchester USA 

102492 23 AZO GmbH & Co. Osterburken, Germany 

102163 5 fairtrade GmbH & Co. KG Heidelberg, Germany 

100619 33 Forbo Siegling GmbH Hannover, Germany 

102333 11 IMR - International Market Research San Diego, CA, USA 

104147 21 Omron Europe B.V. GM´s-Hertogenbosch, The Netherlands 

102483 digital TOMRA Sorting NV Leuven Belgium 

101181 Cover 4 URSCHEL Chesterton, IN, USA 

101822 19 WENGER Manufacturing, Inc. Sabetha, KS, USA 

101525 35 Winkler & Dünnebier Rengsdorf Germany 

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

if something should be not quite right. 

IMPRESSUM FMT 

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PREVIEW • FEBRUARY 2022 

Exotic Flavors 

Sports Nutrition 

Testing Technology 

Carton Packaging 

… and lots more 


The Global Leader in Food Cutting Technology 

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

9/6/22 3:14 PM 


Vol. 36 • 31377 

ISSN 0932-2744 

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Confectionery 

Issue 6/2022 


for Cheese 



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